Guest guest Posted June 9, 1999 Report Share Posted June 9, 1999 * Exported from MasterCook * Chinese Sesame Noodles with Grilled Broccoli and Tofu Recipe By :Andrea Chesman Serving Size : 6 Preparation Time :0:00 Categories : Grilling Salads and Dressings Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SALAD: 1 pound firm or extra-firm tofu 2 tablespoons toasted sesame oil 1 tablespoon soy sauce 2 garlic cloves -- minced 1 tablespoon minced fresh ginger 1 pound broccoli 1 pound fresh Chinese wheat noodles or linguine DRESSING: 3 tablespoons toasted sesame oil 1/2 cup smooth peanut butter 1/2 cup vegetable broth or brewed black tea or water 1/4 cup soy sauce 1 tablespoon Chinese black vinegar or Worcestershire sauce 1 teaspoon chili paste with garlic -- or more to taste 2 tablespoons sugar -- or to taste GARNISH: 1/4 cup minced scallions 1) To make the salad, wrap the tofu in a clean cotton kitchen towel. Place a heavy weight on top (such as a cutting board weighted with a heavy juice can). Set aside for at least 30 minutes to allow the excess water to drain from the tofu. Cut into 1/2-inch cubes. 2) Prepare broccoli: cut into florets, stems julienned. 3) Combine the sesame oil, soy sauce, garlic, and ginger in a large bowl. Add the broccoli and tofu and toss to coat. 4) Bring a large pot of salted water to a boil. Add the noodles and cook until just tender. Drain and rinse thoroughly to cool. Transfer to another large bowl. 5) To make the dressing, combine the sesame oil, peanut butter, and stock, broth, tea, or water, with the soy sauce, vinegar or Worcestershire, chili paste, and sugar in a blender and blend well. If you have used a natural unsweetened peanut butter, you may need a little more sugar. Set aside. 6) Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place. 7) Grill the broccoli and tofu, tossing frequently, until tender and grill-marked, about 8 minutes, turning occasionally. 8) Just before serving, toss the dressing with the noodles. Transfer to a large serving bowl or platter. Arrange the broccoli and tofu on top and sprinkle with the scallions. Serve at once. Variations: Asparagus or green beans can be substituted for the broccoli. SERVES 4 TO 6 --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 113 Contributor: Pat Hanneman for VegRecipe 6/99 Ingredients linked: 5g fiber Description: " A main course with the addition of grilled broccoli and tofu. " Cuisine: " Vegetarian " - - - - - - - - - - - - - - - - - - - Per serving: 595 Calories (kcal); 27g Total Fat; (37% calories from fat); 25g Protein; 74g Carbohydrate; trace Cholesterol; 1717mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates NOTES : The instructions say to combine the dressing with the noodles and serve at once, and that is not an exaggeration. The noodles will soak up the dressing, and although the flavor holds up, the texture becomes a bit dry after the salad has sat around for a while. It is easy, however, to prepare all the ingredients in advance, and then to dress the salad just before sitting down. -- Chesman Nutr. Assoc. : 0 3287 0 0 0 0 0 1384 2130706543 0 0 0 0 2130706543 2130706543 0 5458 2130706543 27232 0 0 0 * Exported from MasterCook * Vietnamese Noodle Salad with Grilled Vegetables Recipe By :Andrea Chesman Serving Size : 6 Preparation Time :0:00 Categories : Salads and Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DRESSING: 1/2 cup fish sauce 1/4 cup white vinegar 3 tablespoons sugar 1 garlic clove -- minced SALAD: 8 ounces rice vermicelli 1 pound asparagus 2 large carrots -- julienned 1 tablespoon peanut or canola oil -- or more 3 tablespoons chopped fresh mint 3 tablespoons chopped fresh cilantro 3 tablespoons chopped roasted peanuts 1. To make the dressing, combine the fish sauce, vinegar, sugar, and garlic in a small saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Set aside to cool. 2. Bring a large pot of water to a boil. Add the noodles and cook until tender but firm, about 5 minutes. Drain and rinse thoroughly to cool. 3. Meanwhile, prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place. Tim and cut asparagus into 2-inch lengths. 4. Combine the asparagus, carrots, and oil. Toss to coat. 5. Grill the vegetables, tossing frequently, until tender and grill-marked, about 8 minutes. 6. To serve, place the rice vermicelli in a large bowl and pour half of the dressing on top. Toss well. Arrange the noodles on a large platter or on individual plates. Arrange the asparagus and carrots on top. Drizzle the remaining dressing over the vegetables. Sprinkle the mint, cilantro, and peanuts on top. Serve at once. SERVES 4 TO 6 --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 115 Contributor: Pat Hanneman for VegRecipe 6/99 Linked: 2g fiber Description: " A great salad made better with smoky asparagus and carrots. " Source: " Vegetarian Grill " - - - - - - - - - - - - - - - - - - - Per serving: 273 Calories (kcal); 8g Total Fat; (24% calories from fat); 3g Protein; 50g Carbohydrate; 3mg Cholesterol; 15mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates NOTES : The dressing is made with nuoc main or nam pla, a flavoring sauce that is an essential ingredient in Thai and Vietnamese cuisines. Made from an extract of anchovies and sea salt, this pungent, salty sauce is aged and refined to a clean, amber liquid. Without the sauce, which strict vegetarians often avoid, you can’t achieve the quintessential flavor of Southeast Asia. Fish sauce is available wherever Asian foods are sold. -- Chesman Nutr. Assoc. : 0 0 0 0 0 0 26633 0 0 1074 0 0 4408 * Exported from MasterCook * Zucchini Pasta Salad with Feta Cheese and Olives Recipe By :Andrea Chesman Serving Size : 8 Preparation Time :0:00 Categories : Salads and Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound short pasta 3 tablespoons extra-virgin olive oil or herb-flavored oil -- divided use 2 garlic cloves 1 tablespoon ketchup 3 small zucchini -- quarter and slice 1 red bell pepper -- julienned 1 carrot -- julienned 1/2 cup crumbled feta cheese 1/2 cup Kalamata olives 1/4 cup diced red onion 1/4 cup chopped fresh parsley 2 tablespoons red wine vinegar Salt and black pepper 1. Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place. 2. Bring a large pot of salted water to a boil. Add the pasta and cook until just tender. Drain and rinse thoroughly to cool. Place in a large bowl and toss with 1 tablespoon of the oil. 3. Combine the remaining 2 tablespoons oil, the garlic, and ketchup in a large bowl. Add the zucchini, peppers, and carrots and toss to coat. 4. Grill the vegetables, tossing frequently, until lightly charred, about 5 minutes. 5. Toss the vegetables with the pasta, feta, olives, onion, parsley, and vinegar. Season with salt and pepper to taste. 6. Serve at room temperature. SERVES 4 TO 8 --Sources-- Copyright: 1998: Harvard Companion Press Vegetarian Grill, Andrea Chesman, pg 112 Contributor: Pat Hanneman for VegRecipe 6/99 Linked: 3g fiber Description: " Ketchup adds a barbecued flavor to the dressing. " Cuisine: " Vegetarian " Source: " Vegetarian Grill " - - - - - - - - - - - - - - - - - - - Per serving: 344 Calories (kcal); 12g Total Fat; (31% calories from fat); 10g Protein; 49g Carbohydrate; 8mg Cholesterol; 373mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : Make this salad with any short pasta, such as farfalle, shells, twists, or orecchiette. Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 0 0 0 0 0 0 - - - - - Revised! MasterCook Resource Network. Easier to navigate. Get the FAQ and Tip-sheet on MC5 and earlier versions. Find web pages that offer MasterCook formatted recipes, links to buster, patches and advice, or add your webpage! Click http://home.earthlink.net/~kitpath/web/mstrcook.htm Quote Link to comment Share on other sites More sharing options...
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