Global Vegetarian

[Guest guest]

Breakfast Burrito

Rosemary Roasted Sweet Potatoes

Spinach Spuds

 

* Exported from MasterCook *

 

Breakfast Burrito

 

Recipe By : Global Vegetarian, by Jay Solomon, page 146

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

Vegetable spray

1 medium red bell pepper -- seeded and diced

4 medium button mushrooms -- sliced, up to 6

2 scallions -- chopped

1/2 cup corn kernels

fresh or frozen and thawed

2 tablespoons chopped cilantro

1/2 teaspoon ground cumin

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup egg substitutes

(about 2 eggs beaten)

1/4 cup shredded low-fat provolone or Swiss

cheese

2 10 inch flour tortillas

 

Makes 2 servings

 

The idea of wrapping skillet eggs in a flour tortilla provides a nice

change of pace.

 

Heat a lightly sprayed nonstick skillet. Add the pepper, mushrooms, and

scallions and saute for 5 to 7 minutes. Stir in the corn and seasonings

and cook for 2 to 3 minutes more. Whisk in the eggs and cook over medium

heat, stirring frequently. When the eggs are completely cooked (fluffy,

not brown), remove from the heat and fold in the cheese.

 

Warm the tortillas over a burner or pan and then place on 2 plates. Spoon

the egg mixture into the center of each tortilla, forming logs. Roll the

tortilla around the mixture and serve with Salsa! Salsa! or a favorite

salsa. Rosemary Roasted Sweet Potatoes, Black Bean Sofrito, or Spinach

Spuds make good side dishes.

 

Converted by MC_Buster.

 

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

 

 

* Exported from MasterCook *

 

Rosemary Roasted Sweet Potatoes

 

Recipe By : The Global Vegetarian by Jay Solomon, page 142

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

4 cloves garlic -- minced

2 tablespoons olive oil or canola oil

3 tablespoons chopped rosemary leaves -- up to 4

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

4 medium unpeeled sweet potatoes -- scrubbed and diced

1 teaspoon paprika

 

Makes 4 servings.

 

I have a penchant for sweet potatoes-never, never the canned stuff, but the

portly roots straight from the earth. Roasting brings out their natural

sweetness.

 

Preheat the oven to 375 F.

 

In a small mixing bowl, combine the garlic, oil, rosemary, salt, cayenne,

and potatoes and toss together. Let stand for 5 minutes.

 

Place the potatoes on a greased baking pan. Lightly sprinkle the paprika

over the potatoes. Bake for 35 to 40 minutes or until the potatoes are

easily pierced by a fork. Serve immediately.

 

Converted by MC_Buster.

 

 

 

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

 

 

* Exported from MasterCook *

 

Spinach Spuds

 

Recipe By : The Global Vegetarian by Jay Solomon, page 143

Serving Size : 4 Preparation Time :0:00

Categories : Potatoes Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

4 cups unpeeled and diced white potatoes

1 tablespoon canola oil

1 small medium onion -- chopped fine

2 cloves garlic -- minced

2 cups chopped spinach -- packed

2 scallions -- chopped

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 teaspoon bottled hot sauce -- (optional), up to 2

 

Makes 4 servings

 

I have fond memories of my father taking me to a local diner on Saturdays

for breakfast when I was young. I had a ravenous appetite and frequently

cleaned off the home fries from his plate as well as mine. To this day I

still love potatoes in the morning, but without the bacon drippings and

fat. The fresh spinach used here is a healthful alternative.

 

In a medium saucepan, place the potatoes in enough boiling water to cover

and cook for about 15 minutes, until tender. Drain in a colander and cool

slightly.

 

In a medium skillet, heat the oil. Add the onion and garlic and saute for

about 5 minutes. Stir in the potatoes, spinach, scallions, seasonings, and

bottled hot sauce, if desired, and cook for 5 to 7 minutes over low heat,

stirring frequently. Serve hot with ketchup on the side.

 

Converted by MC_Buster.

 

 

 

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