Vegetable Heaven recipes

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Chickpea and Sweet Potato Koftas

Asparagus in Warm Tarragon-Pecan Vinaigrette

 

* Exported from MasterCook Mac *

 

Chickpea and Sweet Potato Koftas

 

Recipe By : Mollie Katzen's Vegetable Heaven (1997)

Serving Size : 4 Preparation Time :0:00

Categories : Beans Grains And Vegetables Lowfat

Vegetarian Heaven

 

Amount Measure Ingredient -- Preparation Method

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3/4 pound sweet potato -- or

yam (one medium)

1 1/2 cups chickpeas, cooked

1 large garlic clove

2 scallions -- cut into 1 " pieces

2 teaspoons cumin seed -- lightly toasted

1 tablespoon minced ginger -- fresh

1 teaspoon salt

2 tablespoons fresh lemon juice

Freshly ground black pepper -- to taste

6 tablespoons unbleached flour

1 cup peas

Vegetable oil -- or

olive oil -- for sautÈeing

 

NOTE: If you use frozen peas, you do not need to defrost them first.

 

Peel and dice the sweet potato or yam, and cook it in boiling water until

soft--about 10 minutes, depending on the size of the pieces. Drain well.

(Or cook the whole sweet potato in the microwave until soft, then peel.)

You should have about 1 1/2 cups of cooked sweet potato. Transfer to a

food processor.

 

Add all the other ingredients, except the flour, peas and oil. Puree until

fairly smooth. (The mixture might be very thick, depending on the sweet

potato or yam, so be patient with this process.) Transfer to a bowl.

 

Stir in the flour until it is thoroughly incorporated, then gently stir in

the peas. Form into large or small patties. To make them uniform or

professional looking, use a 1/4-cup-capacity ice cream scoop or a 1/4-cup

measure to scoop up the mixture. Then pat each one down until it is about

1/2-inch thick and 2 1/2 inches in diameter.

 

Place a skillet over medium heat and add a little bit of oil. When the oil

is very hot, add the patties and sautÈ for about 8 to 10 minutes on each

side, or until lightly browned and heated through. Serve hot, warm or at

room temperature.

 

Makes 16 2-1/2 " patties (4 main-dish servings or 6 appetizers) Prep: 35-40

mins.PER 4th SERVING: 247 cals, 2.3 g fat, 8.1%

 

LUNCH: serve them in a pita with minced tomatoes and cucumbers, and some

yogurt. BUFFET:Tomato-Fennel Consomme, Mediterranean Yogurt, Roasted

Vegetables (375F oil and balsamic with seasonings); Figs with Mascarpone,

Gorgonzola and Pine Nuts.

 

BAKE (alt): If you are in a hurry and don't have the time to form patties

and saute them, you can make this into a small casserole instead. Omit the

flour and just spread the mixture into a lightly oiled 8x8-inch pan. Top

with a few bread crumbs, and bake uncovered at 350F for about 30 minutes

or until heated through.

 

KOFTAS are little patties or balls made from ground or mashed vegetables.

In traditional East Indian cooking, they are usually deep-fried and served

in a creamy, savory sauce. In this recipe, the koftas are shaped into

patties, similar to falafel, then sauteed or baked instead of deep-fried.

These delicious little circles are also quite pretty: a deep shade of

golden yellow, punctuated by nuggets of bright green peas.

 

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Per serving (excluding unknown items): 231 Calories; 2g Fat (9%

calories from fat); 9g Protein; 45g Carbohydrate; 0mg Cholesterol;

554mg Sodium

Food Exchanges: 3 Starch/Bread; 1/2 Lean Meat

 

 

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* Exported from MasterCook Mac *

 

Asparagus in Warm Tarragon-Pecan Vinaigrette

 

Recipe By : Mollie Katzen's Vegetable Heaven (Hyperion, Oct97)

Serving Size : 6 Preparation Time :0:00

Categories : Beans Grains And Vegetables Heaven

Kitpath

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 pounds asparagus -- thin spears

2 tablespoons balsamic vinegar -- or

cider vinegar

2 teaspoons sugar

2 tablespoons olive oil

1 cup finely chopped pecans

1 tablespoon minced garlic

3/4 teaspoon salt

1 tablespoon chopped fresh tarragon -- may be doubled

black pepper -- to taste

 

This dish tastes best within an hour of being made. Serve it over to next

to rice. This is good with grilled fish.

 

Trim asparagus; slice stalks on diagonal into 1-1/2 inch pieces, start

from the tip down. Set aside.

 

Combine the vinegar and sugar in a small bowl and mix until the sugar

dissolves. Set aside.

 

Heat the oil in a large skillet. Add the pecans, and saute over medium-low

heat for about 10 minutes, or until they are fragrant and lightly toasted.

Be careful not to turn them.

 

Turn heat to medium high and add asparagus, garlic and 1/2 tsp of salt.

Stir-fry for about 3 to 5 minutes, or until the asparagus is just barely

tender. (The thicker the longer.)

 

Add the vinegar mixture to the asparagus, strring well. Cook over high

heat for only about 30 seconds longer, then remove from heat.

 

Stir in the tarragon, the remaining salt, and pepper to taste. Serve hot,

warm or at room temp. Serves 6 prep time is 20 mins. PER SERVING: 126

cals, 11.1 g fat, 73.8%

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Per serving: 182 Calories; 17g Fat (77% calories from fat); 3g

Protein; 8g Carbohydrate; 0mg Cholesterol; 268mg Sodium

Food Exchanges: 1/2 Vegetable; 3 1/2 Fat

 

 

Nutr. Assoc. : 0 0 0 0 0 20148 0 0 0 0

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