Guest guest Posted June 23, 1999 Report Share Posted June 23, 1999 Here are three from the Sundays cookbook. * Exported from MasterCook Mac * GREEN BEANS IN BLACK BEAN SAUCE Recipe By : Sundays at Moosewood Restaurant Serving Size : 2 Preparation Time :0:00 Categories : Vegan Vegetables Want to Try Oriental Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh green beans -- trimmed 4 cloves garlic 2 whole jalapeno -- or hot chiles 2 tablespoons fermented black soybeans 3 tablespoons rice vinegar 2 tablespoons tamari soy sauce 1 1/2 teaspoons potato starch -- or cornstarch 1 tablespoon brown sugar 2 tablespoons sake -- or other rice wine Cut the green beans into equal lengths of about 1.5 inches. Blanch the green beans for 3 minutes. Set aside. Mince the garlic. De-seed the jalapenos and finely dice. Mix together the garlic, jalapeno, and black beans. Set aside. Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside. Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture into the pan. Stir fry for one minute, adding water as the mixture begins to stick -- add just a little at time. Add the green beans and stir fry for 5 minutes, again adding water just as needed. Add the vinegar mixture, mixing until evenly coated and sauce thickens. Serve immediately. Serves 2 Comments: Blanching: bring a *large* pot of water to a rolling boil. Dump in the green beans, boil for 3 minutes, remove promptly and dump into ice water or run under cold water to stop the cooking. Fermented black soybeans are available in Asian markets. Usually labeled " salted black beans " . I find them in the preserved food section in plastic bags. Posted to Fatfree 1993 by " Michelle R. Dick " " <artemis> - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 67 Calories; less than one gram Fat (2% calories from fat); 3g Protein; 15g Carbohydrate; 0mg Cholesterol; 1013mg Sodium Food Exchanges: 1 1/2 Vegetable; 1/2 Other Carbohydrates NOTES : This is a *fabulous* dish. It is a rich dish for special occasions (fermented black soybeans are high-salt and high-fat). _____ * Exported from MasterCook Mac * Eggplant Marrakech Recipe By : Sundays at Moosewood cookbook Serving Size : 1 Preparation Time :0:00 Categories : Vegan Vegetables Rice Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants -- or large 1 cup onions -- finely chopped 2 garlic cloves -- pressed or minced 1/4 tsp ground red pepper -- or Berbere 1 teaspoon Hungarian paprika 1 tsp ground cumin seeds 1/4 tsp ground cloves 2 chopped tomatoes 1/2 cup vermicelli - broken into short pieces 1 cup water 1 cup cooked brown rice 1 cup cooked chickpeas 1/2 cup raisins 3 Tbsp fresh lemon juice 1/4 cup chopped fresh parsley salt and pepper to taste pimiento strips Leaving the stems on, slice the eggplants in half lengthwise and place them, cut side down, on an oiled baking sheet. Covered them with aluminum foil and bake at 375 degrees for about 45 minutes, until tender. " Saute " the onions, garlic and spices until onions are translucent. Stir often to prevent spices from burning. Add the chopped tomatoes and simmer, covered, for 3 or 4 minutes. Meanwhile, in a separate pot, - here the cookbook says to fry the vermicelli in olive oil for a couple of minutes until the color changed to golden-brown - I sprayed a pan with Pam and did the same - I really think you could just skip this, I don't think it made any difference. Anyway, after the frying, immediately add a cup of water, bring it to a boil, and simmer, covered, for about 5 minutes, until the water is absorbed; remove from heat. Add rice, chick peas, and raisins. Stir in the sauteed onion-tomato mixture, lemon juice, and parsley. Add salt and pepper to taste. Turn the baked eggplant halves over in the baking pan. With a fork or spoon, mash the pulp a little, taking care not to break the skin. Push aside some of the pulp to make a hollow. Mound a quarter of the filling on each half. Baked, covered, at 375 degrees for 20 minutes. Garnish with pimiento strips (also suggests to sprinkle with feta cheese). Variation: I didn't feel like making a stuffed eggplant so I sliced the eggplant and broiled it. Then I just mixed it along with everything else to make a wonderful casserole. >Posted to Fatfree by " Zoe Sodja " <zoe_sodja - - - - - - - - - - - - - - - - - - Per serving: 1309 Calories; 10g Fat (7% calories from fat); 42g Protein; 285g Carbohydrate; 0mg Cholesterol; 110mg Sodium Food Exchanges: 8 1/2 Starch/Bread; 1 Lean Meat; 15 1/2 Vegetable; 4 Fruit NOTES : I made these two recipes [also see Vegetable Tajine - Moroccan Stew] over the weekend - they're from Sundays at Moosewood cookbook, with appropriate changes to make them. I really like exotic recipes so I enjoy this cookbook a lot - my husband just loves these 2 recipes - he keeps teasing me that all they need to be perfect is some chunks of lamb! Anyway, here they are: Nutr. Assoc. : 0 0 0 0 1032 491 0 0 0 0 0 0 0 0 0 0 0 0 _____ * Exported from MasterCook Mac * Ginger Soft Drink Recipe By : Sundays at Moosewood Restaurant cookbook Serving Size : 1 Preparation Time :0:00 Categories : Vegan Beverages Want to Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups boiling water 1 cup fresh ginger root -- diced or grated 1 cup sugar 2 teaspoons whole cloves 4 cinnamon sticks 1/2 cup fresh lime juice -- or lemon juice 8 cups cool water This recipe makes a concentrate that can be diluted with plain or sparkling water. Yields 3 quarts of concentrate Pour the boiling water over the grated ginger root, sugar, cloves, and cinnamon in a large nonreactive pot or bowl (enamel, glass, or stainless steel). Cover and set aside in a warm place, in the sun if possible, for at least an hour. Strain the liquid through a fine sieve or a cloth. add the juices and water. Set aside in a warm place for another hour or so. Gently strain the liquid again, taking care not to disturb the sediment at the bottom. Store in the refrigerator in a large nonreactive container. Serve warm, chilled, or on ice, either as is, or diluted with water or sparkling water. - - - - - - - - - - - - - - - - - - Per serving: 1030 Calories; 3g Fat (3% calories from fat); 5g Protein; 271g Carbohydrate; 0mg Cholesterol; 140mg Sodium Food Exchanges: 3 Vegetable; 13 1/2 Fruit; 16 1/2 Other Carbohydrates _____ -- Ellen C. ellen Quote Link to comment Share on other sites More sharing options...
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