Jump Up and Kiss Me

[Guest guest]

Here are two more from Jennifer's book. The papaya salad calls for

fish sauce; I read recently that there is a vegetarian version

available, although I haven't looked for it. I've entered her

substitute of salted water in case you can't find it.

 

* Exported from MasterCook Mac *

 

Green Papaya Salad

 

Recipe By : Jump Up and Kiss Me, Jennifer Thompson

Serving Size : 6 Preparation Time :0:00

Categories : Fruit Salads

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound unripe papaya

1 red bell pepper -- julienned

3 limes -- juiced

2 tablespoons vegetarian fish sauce -- *

4 scallions -- sliced diagonally

2 jalapenos -- seeded

- and finely diced

2 tablespoons black sesame seeds1

1 bunch fresh cilantro -- chopped

- for garnish

 

* If you cannot find vegetarian fish sauce, substitute a pinch of

salt dissolved in 2 tbsp water.

 

Peel the papaya and finely shred in a food processor. In a large

bowl, combine with the bell pepper, lime juice,fish sauce, scallions,

and jalapenos, and toss well. Sprinkle with sesame seeds, garnish

with cilantro, and serve.

 

>From Ellen C. <ellen

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 63 Calories; 2g Fat (21%

calories from fat); 2g Protein; 13g Carbohydrate; 0mg Cholesterol;

6mg Sodium

Food Exchanges: 1/2 Vegetable; 1/2 Fruit; 1/2 Fat

 

 

Nutr. Assoc. : 4354 0 0 0 0 0 0 1357 0 0

_____

 

* Exported from MasterCook Mac *

 

Southern Blackeyed Peas w/Mustard Greens

 

Recipe By : Jump Up and Kiss Me, Jennifer Thompson

Serving Size : 4 Preparation Time :0:00

Categories : Legumes Vegan

Vegetables Want to try

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons peanut oil

1 yellow onion -- chopped

1 stalk celery with leaves -- thinly sliced

1 small green bell pepper -- finely chopped

2 bay leaves

3/4 teaspoon crushed red pepper

1/2 teaspoon ground black pepper

2 teaspoons sea salt

4 sprigs fresh thyme -- stems removed

28 ounces canned whole tomatoes

3 cups cooked blackeyed peas

- or canned -- rinse and drain well

1 1/2 pounds mustard greens

 

Saute the onion, garlic, celery, and bell pepper in the oil for 5-7

minutes, until soft and beginning to brown. Add seasonings and mix

well.

 

Drain the tomatoes, reserving the liquid. Add the tomatoes to the

skillet, breaking them up with a spoon. Simmer gently over medium-low

heat, partially covered, for about 15 minutes, adding 1/4 - 1/2

reserved tomato juice if it becomes too dry. Add the peas and stir

well.

 

Rinse the mustard greens. Trim the stem ends and discard any tough,,

yellow, or bruised leaves. Chop into small pieces (about 8 cups

loosely packed).

 

Bring 2 quarts of water and a pinch of salt to a boil. Add the

chopped mustard greens, cover, and steam 3-5 minutes in the simmering

water until wilted and bright green in color. Drain in a colander.

Add the greens to the blackeyed pea and tomato mixture. Stir well to

combine. Remove the bay leaves.

 

>From Ellen C. <ellen

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 315 Calories; 8g Fat (23% calories from fat); 17g

Protein; 49g Carbohydrate; 0mg Cholesterol; 1422mg Sodium

Food Exchanges: 2 Starch/Bread; 1 Lean Meat; 4 Vegetable; 1 1/2 Fat

 

 

Nutr. Assoc. : 0 0 2516 0 0 0 0 0 0 2470 0 0 0

_____

 

--

Ellen C.

ellen