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Two from The Complete Soy Cookbook, by Paulette Mitchell:

 

Soybeans Bourguignonne

Tempeh Paella

 

* Exported from MasterCook *

 

Soybeans Bourguignonne

 

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 108

Serving Size : 6 Preparation Time :0:00

Categories : Soyfoods Beans And Legumes

Main Dishes, Vegetarian Potatoes

Vegetables Mitchell: Complete Soy

Cookbk

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil

3/4 cup coarsely chopped onion

1 teaspoon minced garlic

1 1/4 cups water -- or more as needed

6 ounces canned tomato paste

1 large russet baking potato

peeled and cut into 1-inch cubes

1 large carrot -- halved lengthwise

and cut into 1/4-inch-thick slices

1 tablespoon minced fresh thyme

(or 1 teaspoon dried)

2 bay leaves

1 1/4 cups dry red wine

1 1/2 cups cooked soybeans

(one 15-ounce can -- drained and rinsed)

3 cups sliced mushrooms

1/4 teaspoon freshly ground black pepper -- or to taste

1 dash salt -- or to taste

 

Makes 6 servings

 

Bourguignonne means " as prepared in Burgundy. " Burgundy in eastern France,

is noted for its superb wines, which are robust and full-bodied. When

preparing this dish, which I've adapted from the original that calls for

beef, use a good-quality dry red table wine, not " cooking wine. " If

possible, prepare it an hour or so before serving; standing improves the

flavor. This is meant to be served as a hearty stew, but sometimes, for

variety, I serve it in a nontraditional manner over pasta.

 

Heat 1 tablespoon of the oil in a large nonstick saute pan over medium-high

heat. Add the onion and garlic; cook, stirring occasionally, until tender

but not browned, about 4 minutes.

 

Meanwhile, stir together 1 1/4 cups water and half of tomato paste in a

small bowl; add to the saute pan. Stir in the potato, carrot, dried thyme

(if using), and bay leaves. When the liquid comes to a boil, reduce the

heat to medium; cover and cook until the potato and carrot begin to turn

tender but are not thoroughly cooked, about 20 minutes. (Check

occasionally; if the water is cooking away. add more, 1/4 cup at a time.)

 

Stir in the wine, remaining tomato paste, soybeans, and fresh thyme (if

using); increase the heat to high. When the liquid returns to a boil,

reduce the heat to medium. Cook, uncovered, until the potato and carrot

are tender and the sauce is reduced by about one-half and thickened, about

10 minutes (see Tip).

 

Meanwhile, heat the remaining 2 tablespoons of oil in a, medium nonstick

skillet over medium heat. Add the mushrooms; cook, stirring occasionally,

until they are tender but nor browned, about 4 minutes. Remove from the heat.

 

Remove the bay leaf from the satins pan; stir in the mushrooms, pepper, and

salt. Adjust the seasonings to taste.

 

ADVANCE PREPARATION: Covered and refrigerated. this dish will keep for up

to 2 days; it is delicious reheated.

 

Stocks and sauces are 'reduced " by boiling rapidly, uncovered, until rile

volume is reduced by evaporation. This thickens the consistency ~

intensifies the flavors.

 

Per serving: Cal 224, Pro 10.4g, Carb 20.3g,. Fat 11.2g, Chol 0mg, Sod 103mg.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Tempeh Paella

 

Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 127

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods Main Dishes, Vegetarian

Rice Vegetables

Mitchell: Complete Soy Cookbk

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups vegetable stock

1/4 teaspoon powdered saffron -- (see Tip)

1 cup uncooked basmati rice

1 tablespoon olive oil

8 ounces tempeh -- cut into strips

1 about 3 inches long by 1/2 inch wide

1/4 cup coarsely chopped onion

2 teaspoons minced garlic

14 1/2 ounces canned diced tomatoes -- with juice

14 ounces canned artichoke hearts packed in water

drained and quartered

1/2 cup frozen peas -- thawed

1/4 cup oil-packed sun-dried tomatoes

drained and coarsely chopped

1/4 teaspoon red pepper flakes -- or to taste

1/4 teaspoon freshly ground black pepper -- or to taste

1 dash salt -- or to taste

garnish -- (optional)

1 sprig fresh flat-leaf parsley

 

Makes 4 servings

 

Paella, a Spanish classic, traditionally includes seafood and chicken.

This vegetarian version featuring tempeh captures the spirit of the dish in

a minimum of time but with a maximum of flourish.

 

Combine the vegetable stock and saffron in a medium saucepan; stir in the

rice. Bring the liquid to a boil over high heat. Reduce the heat to

medium-low; cover tightly and simmer until the liquid is completely

absorbed, about 15 minutes.

 

While the rice is cooking, heat the oil in a medium nonstick skillet over

medium-high heat. Add the tempeh, onion, and garlic; cook, turning the

tempeh strips occasionally, until lightly browned, about 5 minutes.

 

When the rice is done, fluff it with a fork. Reduce the heat to low. Stir

in the tomatoes and juice, artichoke hearts, peas, sun-dried tomatoes, red

pepper flakes, black pepper, and salt; cover until heated through, about 3

minutes. Adjust the seasonings to taste.

 

To serve, spread the rice-vegetable mixture on a large serving plate; top

with the tempeh strips and garnish.

 

TIP: Saffron, derived from a small purple crocus, is the world's most

expensive spice. Fortunately, it is pungent and aromatic, so a little goes

a long way. Saffron can be purchased in threads (which should be crushed

just before using) or in powdered form. Store saffron in an airtight

container in a cool, dark place for up to 6 months. Turmeric will impart a

similar yellow color to food, but there is no substitute for saffron's

exquisite flavor and earthy aroma.

 

Per serving: Cal 446, Pro 21.4g, Carb 70.2g, Far 8.8g, Chol 0mg, Sod 301mg

 

Converted by MC_Buster.

 

 

 

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