Guest guest Posted June 22, 1999 Report Share Posted June 22, 1999 * Exported from MasterCook * Thai Chocolate Peanut Soup Recipe By :Veggie Life, March, 1999 Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Soyfoods Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups plain soy milk 1 stick cinnamon 1 star anise 2 whole cloves pinch allspice 1 1-inch square of orange peel -- pith removed 1/3 cup unsalted dry-roasted peanuts 1 1/2 cups water 1 tablespoon cocoa powder -- preferably Dutch 1 tablespoon vegetable oil 1 medium onion -- diced 2 ribs celery juice -- diced 1 clove garlic -- minced 1 large ripe tomato -- seeded & diced 1 roasted red bell pepper -- diced 1 tablespoon ginger juice -- (to 2 tbsp) pinch cayenne pepper -- (optional) 2 tablespoons fresh lime juice salt & freshly ground pepper to taste chopped roasted peanuts In a medium saucepan over medium heat, combine soy milk, cinnamon stick, star anise, cloves, allspice, and orange peel. Heat to just below boiling point, then turn off heat, cover and let steep for 30 minutes. While spices are steeping, place peanuts in a blender and pour in enough of the water to cover. Blend on high for 2 minutes. Add cocoa and remaining water, rinsing down the sides of the blender. Blend on high for another 2 minutes. Strain into a 1-quart measuring cup or bowl. Add steeped soy milk, straining out spices. In a medium skillet over medium-high heat, saute onion and celery in oil until onion becomes translucent, about 4 minutes. Add garlic and tomato and continue cooking until tomato has softened, about 3 minutes. Transfer vegetable mixture and 3/4 of the roasted pepper to the blender. Blend on high until smooth and creamy, adding a little of the soy milk mixture if necessary. Combine puree and remaining soy milk mixture in the saucepan. Heating over a medium-low flame, stir in ginger juice, cayenne, lime juice, salt, and pepper. Garnish each serving with remaining bell pepper chunks and chopped peanuts, if desired. - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 3g Total Fat; (40% calories from fat); 1g Protein; 9g Carbohydrate; 0mg Cholesterol; 86mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : To roast peanuts yourself, place them on a cookie sheet and bake at 325 ° F for 10 to 15 minutes. Peanuts should be aromatic and only slightly golden brown. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Lemon Grass And Chile Soup Recipe By :Vegetarian Times, January 1999, page 55 Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable broth 2 large lemon grass stalks peeled and cut into 4-inch pieces 3 dried Thai kaffir lime leaves -- (optional) 1 teaspoon canola or vegetable oil 2 teaspoons minced garlic 1 teaspoon peeled gingerroot -- minced fresh 2 teaspoons roasted chile paste 1 1/2 cups chopped oyster or white mushrooms 2 tablespoons fresh lime juice 2 tablespoons soy sauce 3/4 cup finely chopped tomatoes 1 tablespoon minced fresh cilantro 2 small hot green chilies, up to 3 seeded and halved -- (optional) 4 SERVINGS DAIRY-FREE You can make this soup quickly once the ingredients have been prepared. Lemon grass lends a tangy citrus taste. In medium saucepan, heat vegetable broth to a simmer with lemon grass stalks and dried lime leaves if desired. In small skillet, heat oil over medium-high heat. Add garlic and ginger and cook, stirring often, about 30 seconds. When broth has simmered for 5 minutes, remove lemon grass and lime leaves and discard. Add cooked garlic and ginger to broth. Return broth to a boil and stir in chile paste and mushrooms. Cook until mushrooms have wilted, about 30 seconds, then stir in lime juice and soy sauce. Remove from heat and ladle soup into small bowls. Top each bowl with a few tomatoes, a little cilantro and a small pinch of hot green chilies if desired. Alternatively, mix tomatoes and chilies together and place in a small serving bowl. Set on the table for people to help themselves. Per serving: 27 cal.; 1g prot.; 1g total fat (0 sat. Fat); 3g carb.; 0 chol.; 518mg sod.; 1g fiber Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 171 Calories (kcal); 4g Total Fat; (19% calories from fat); 7g Protein; 28g Carbohydrate; 2mg Cholesterol; 2141mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Sweet Potato Stew Recipe By :Vegetarian Times Magazine, April 1999, page 48 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium clove garlic -- minced 1 tablespoon minced fresh lemongrass 1 tablespoon minced fresh ginger 1 teaspoon Thai chile paste 1 tablespoon Asian sesame oil 1 medium onion -- chopped (1 cup) 1 pound sweet potatoes -- peeled and cubed (3 cups) 1 cup vegetable broth 14 ounces canned light coconut milk 1 teaspoon salt 1/4 cup dry-roasted peanuts -- chopped 4 SERVINGS DAIRY-FREE Basmati rice is the ideal accompaniment to this spicy dish and its incredible sauce. Thai chile paste and lemon grass are readily available at Asian markets. In mini food processor, spice blender or mortar with pestle, mash garlic, lemongrass, ginger and chile paste until paste forms (or finely mince with knife). In large saucepan, heat sesame oil over medium heat. Add onion and cook until golden, stirring occasionally, about 7 minutes. Add paste mixture (or minced ingredients) and stir until fragrant, about 30 seconds. Add sweet potatoes, broth and coconut milk and bring to a boil. Reduce heat to low and simmer until potatoes are very render, about 20 minutes. Stir in salt and garnish with peanuts. PER SERVING: 366 CAL.; 8G PROT.; 14G TOTAL FAT (4G SAT. FAT); 59G CARB.; 0 CHOL.; 749MG SOD.; 4G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 194 Calories (kcal); 6g Total Fat; (26% calories from fat); 5g Protein; 31g Carbohydrate; 1mg Cholesterol; 1025mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Tofu-And-Winter Squash Stew Recipe By :Deborah Madison, Cooking Light Jan. 1999 Serving Size : 5 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons roasted-peanut oil -- (such as Loriva) or -- vegetable oil, divided 2 cups thinly sliced leeks -- (about 3 small) 1 tablespoon minced peeled fresh ginger 3/4 teaspoon finely chopped seeded serrano chile -- up to 1-1/2 2 garlic cloves -- minced 3 tablespoons less-sodium mushroom-flavored soy sauce -- (such as house of -- Tsang) or low-sodium soy sauce 1 tablespoon curry powder 1 teaspoon brown sugar 3 cups water 2 cups -- ¥ 1/2 " cubed peeled butternut squash -- (about 1 pound) 1/2 teaspoon salt 1 can light coconut milk -- (14-ounce) 1 package reduced-fat firm tofu -- drained and cut -- into 1/2-inch cubes (12.3 ounce) 1 tablespoon fresh lime juice 5 cups hot cooked basmati or other long-grain -- rice 1/4 cup finely chopped unsalted -- dry-roasted peanuts 1/4 cup chopped fresh cilantro 1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; saute 3 minutes. Add ginger, serrano, and garlic, and saute 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes. 2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; saute 12 minutes or until golden brown, stirring occasionally. Add tofu and juice to squash mixture. Serve over rice; sprinkle evenly with peanuts and cilantro. Yield: 5 servings (serving size: 1-1/4 cups stew and 1 cup rice). CALORIES 476 (27% from fat); FAT 14.5g (sat 5.8g, mono 3.6g, poly 4.3g); PROTEIN 13.1g; CARB 74.7g; FIBER 3.9g; CHOL 0mg; IRON 4.5mg; SODIUM 512mg; CALC 138mg Converted by MC_Buster.29 Jan 99 - - - - - - - - - - - - - - - - - - - Per serving: 36 Calories (kcal); 3g Total Fat; (55% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 231mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai-Inspired Red Bean And Sweet Potato Stew Recipe By :Vegetarian Times Magazine, February 1998, page 42 Serving Size : 4 Preparation Time :0:00 Categories : Beans/Legumes Main Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 tablespoon instant vegetable stock powder 1 stalk lemon grass outer leaves removed lower part only chopped into 2-inch 1 pieces (discard grassy top) 1 teaspoon Thai red curry paste 1 1/2 pounds sweet potatoes -- peeled, quartered and chopped 1 3/4 cups cooked red kidney beans OR 1 5-oz. can red kidney beans drained (rinsed if nonorganic) Salt -- to taste 4 SERVINGS VEGAN Fortunately, many Southeast Asian ingredients formerly considered exotic are now regularly stocked on supermarket shelves. You'll need Thai curry paste and a stalk of lemon grass to get the great taste that this quick recipe delivers. If your supermarket doesn't carry them, try an Asian market. It's worth the effort to have these ingredients on hand. Serve this memorable stew on its own or over jasmine or basmati rice. In large saucepan, combine water, stock powder, lemon grass and curry paste. Bring to a boil. Add sweet potatoes, cover and cook over medium heat for 7 minutes. Stir in beans and salt to taste. Cover and cook until sweet potatoes are tender, about 3 minutes more. Add a bit more water if mixture becomes too dry. Remove pieces of lemon grass before serving. PER SERVING: 278 CAL.; 10G PROT.; 1G TOTAL FAT (0 SAT. FAT); 590 CARB.; 0 CHOL.; 164MG 500.; 11G FIBER. - - - - - - - - - - - - - - - - - - - Per serving: 227 Calories (kcal); 1g Total Fat; (2% calories from fat); 9g Protein; 47g Carbohydrate; 0mg Cholesterol; 20mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai-Style Pumpkin Soup Recipe By :Roxanne Chan, Cooking Light, November 1998 Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans fat-free, less-sodium chicken broth -- (16 ounces) 1 can pumpkin -- (15-ounce) 1 can mango nectar -- (12-ounce) 1/4 cup reduced-fat chunky peanut butter 2 tablespoons rice vinegar 1 1/2 tablespoons minced green onions 1 teaspoon grated peeled fresh ginger 1/2 teaspoon grated orange rind 1/4 teaspoon crushed red pepper 1 garlic clove -- crushed chopped fresh cilantro -- (optional) 1. Combine first 3 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated. Ladle into soup bowls. Sprinkle with cilantro, if desired. Yield: 6 servings (serving size: 1 cup). CALORIES 142 (27% from fat); FAT 4.2g (sat O.9g, mono l.9g, poly l.3g); PROTEIN 5.6g; CARB 20.7g; FIBER 4g; CHOL Omg; IRON 1.4mg; SODIUM 401mg; CALC 29mg Scanned by Karen Sonnessa. Formatted using MC Buster. - - - - - - - - - - - - - - - - - - - Per serving: 7 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai-Style Soup with Tofu Dumplings Recipe By :adapted from Vegetarian Compass by Karen Hubert Allison Serving Size : 6 Preparation Time :0:40 Categories : Asian Soups & Stews Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- * TOFU AND MARINADE * 10 ounces Tofu Mori-nu lite firm 1/2 cup sake -- or sherry 1/4 cup low sodium tamari soy sauce 1/2 teaspoon minced fresh garlic 1/2 teaspoon minced fresh ginger * SOUP * 6 cups low sodium vegetable broth 1 tablespoon soy sauce or vegetarian oyster sauce -- or to taste 1 teaspoon minced fresh garlic 1 teaspoon minced fresh ginger 1/2 cup chopped fresh cilantro OR flat leaf parsley 8 ounces cellophane noodles -- rehydrated OR substitute other lowfat thin pasta * DUMPLINGS * 1 teaspoon flour 1 egg white OR 2-Tbs liquid egg substitute 1/3 cup finely chopped green onions both white and green parts 1/2 teaspoon minced fresh garlic 1/2 teaspoon minced fresh ginger red pepper flakes -- optional Glass noodles, rice sticks, mung bean noodles, or angel hair pasta may be used in this soup. Fish sauce is discussed below. Garlic and ginger are added to the marinade, the broth and the dumplings. Serve the soup as a first course or with a salad for a light meal. Time: 30 minutes Marinade; 10 mins prep. Equip: Food processor or blender. 1. Drain tofu and cut into 1/2-inch slices. Marinate the tofu slices in a single layer in the sake, soy, 1/2 teaspoon each minced garlic and ginger for 30 minutes. 2. Prepare the noodles as directed on the package. 3. Bring vegetable broth to a simmer. Add 1 teaspoon each chopped ginger and garlic. Add fish sauce and cilantro. 4. Put tofu in a food procesor with the flour, egg white, scallions and 1/2 teaspoon each chopped ginger and garlic. Process quickly. Remove and roll into 1-inch balls. Poach the dumplings gently for 1 minutes in the simmering broth, until they expand and float to the top. Add the noodles and red pepper flakes. Simmer for 3 to 5 minutes. Serve. It's easy to think of ways to vary this basic idea. Use the dumplings in a vegetable stew as you might Brunswick stew. You could add vegetables, vary the broth, the herbs and the spices. VEGETABLE SOUP WITH TOFU DUMPLINGS: Omit noodles. Add finely shredded vegetables such as carrot, zucchini, green bean. Simmer in the broth 1 to 2 minutes. Remove. Bring broth to a simmer and cook dumplings. Combine and serve. TORTILLA SOUP WITH TOFU DUMPLINGS: Substitute a bottled mole sauce or minced onion for the ginger. Marinate tofu in tangy or hot V-8 juice cocktail with garlic and chipotle barbecue sauce. For the broth, use bouillon instead of the fish sauce. Add corn, black beans, and diced red pepper to the soup. Top with tortilla strips. Serve. The fish sauce (nam pla) is salty and slightly sweet. It adds another layer of flavor to the broth. You could leave it out or substitute a vegetable juice: carrot or V-8 or a vegetarian " oyster " sauce. Other options are also salty: add a small amount and adjust to taste: miso paste, soup-base concentrate (Minor's or Better than Bouillon are two brands), Braggs amino. The result may need honey or other sweetener. Select low sodium versions of the ingredients. EACH SERVING 214 cals with 4% cff: 1g fat (0.2g saturated) , 58g carbs, 15g protein, 1584 mg sodium >message from Kitpath 1/99 - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); trace Total Fat; (1% calories from fat); 15g Protein; 16g Carbohydrate; 0mg Cholesterol; 935mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 4810 0 0 26078 0 0 0 20130 26078 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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