Vegetarian Planet Recipes

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More from our book of the week -

 

* Exported from MasterCook *

 

Long & Winding Bean Slaw

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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1 lb long beans (about 20) -- trimmed

1/3 cup rice vinegar

1 tbsp sugar

1 tsp hot chile sauce

2 tsp fresh ginger -- minced

1 bunch scallions (cut lengthwise) -- cut in 2 " lengths

2 cups green cabbage -- very thinly sliced

2 carrots -- peeled & julienne

1 red bell pepper -- seeded/julienne

1 tbsp sesame seeds -- toasted (opt)

 

Bring a large pot of salted water to a boil. Add the long beans and boil

them for 5 minutes. Drain them, and rinse them well with cold running

water.

 

Make the dressing: In a large bowl, combine the rice vinegar, sugar, hot

chile sauce, and ginger. Stir well. Add the vegetables (except the long

beans) to the dressing, and toss well.

 

On each small salad plate, form about 3 long beans into a circle 4 "

wide. Mound the salad inside the bean circle. Sprinkle the salad with

toasted sesame seeds, if you like, and serve.

 

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* Exported from MasterCook *

 

Lemongrass-Peanut Dressing

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 12 Preparation Time :0:00

Categories : Dressings

 

Amount Measure Ingredient -- Preparation Method

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1 stalk lemongrass (white part only) -- sliced very thin

1 lg clove garlic

1/2 tsp tamarind concentrate -- optional

1 tbsp Thai or Vietnamese fish sauce -- or 1/2 tsp salt

1 tbsp Dijon mustard

2 tbsp creamy peanut butter

4 tsp sugar

1/3 cup rice vinegar

1/4 cup dry-roasted unsalted peanuts

1/3 cup canola oil or corn oil

 

In a blender or food processor, combine the sliced lemongrass with the

garlic, tamarind, fish sauce or salt, mustard, peanut butter, sugar,

vinegar and peanuts. Puree the mixture.

 

With the machine running, slowly add the oil. in a stream the width of a

pencil. Store the dressing in a covered container in the refrigerator.

It will keep for 2 weeks.

 

Makes about 1 cup.

 

Variation: For a hot version, add 1 tsp hot chile pasta in step 1.

 

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* Exported from MasterCook *

 

Caesar Revamped

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 1 Preparation Time :0:00

Categories : Dressings Soyfoods

 

Amount Measure Ingredient -- Preparation Method

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4 lg cloves garlic -- cut in half

1 tbsp smooth Dijon Mustard

6 oz silken tofu

1/4 cup lemon juice -- from 1 lemon

1/2 tsp salt

1 pinch freshly ground black pepper

1 cup olive oil

1/2 cup Parmesan cheese -- grated

 

In a food processor or blender, puree the garlic, mustard, silken tofu

and lemon juice. Add the salt and pepper.

 

With the machine running, slowly add the olive oil, in a stream the

width of a pencil. When the dressing is fully emulsified, stir in the

Parmesan cheese. The dressing will keep in the refrigerator, covered,

for up to a week.

 

Variation: Here is a vegan option: Pour boiling water over a 5 " pc of

wakame seaweed (available in whole-foods stores and Japanese markets),

and let it soak for 5 minutes. Drain the wakame, then chop it and add it

to the food processor before you add the oil. Omit the Parmesan cheese,

and increase the salt to taste.

 

Makes 2 cups dressing.

 

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* Exported from MasterCook *

 

Asparagus with Curry Butter

 

Recipe By : Vegetarian Planet by Didi Emmons

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 tsp ground cumin seeds

1/2 tsp ground coriander seeds

2 tsp curry powder

1/2 cup butter (1 stick) -- softened

1 tsp lemon juice

2 tbsp shallots -- minced

salt and freshly ground blk pepper -- to taste

1 lb asparagus

 

In a dry skillet, combine the cumin, coriander, and curry. Over medium

heat, toast the spices, stirring constantly, until they become aromatic.

Let them cool.

 

In a bowl, combine the butter, toasted spices, lemon juice, and shallots

with a spoon unitl the flavorings are well incorporated. Mix in salt and

pepper. Spoon the butter onto a large piece of plastic wrap, and roll

and shape the butter into a 4 " log. Twist the ends of the plastic wrap

to help shape the log. Chill the butter for at least 30 minutes (freeze

it if you're in a hurry).

 

Break off and discard the tough ends of each asparagus spear. Steam or

boil the asparagus for 3-4 minutes, until it is tender.

 

Slice half of the chilled butter log into four rounds. Lay one round on

each serving of asparagus. Freeze the remainder of the butter for future

use.

 

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RisaG