recipes from Sass, Soy

[Guest guest]

These were pulled off an interesting, but small website.

 

I've just borrowed Sass' Ecological Kitchen from a friend, and am liking it a

lot. Before I start hand entering all these recipes into MC, I thought I'd ask

if anyone here already has some of it entered? If youhave, I'd love the

recipes!

 

Hope everyone's thanksgiving was great!

 

Rudy

 

 

* Exported from MasterCook *

 

Meal-in-a-Bowl Noodle Vegetable Hot Pot

 

Recipe By :Lorna Sass, The New Soy Cookbook: Tempting Recipes for Tofu,

Tempeh, Soybeans and Soymilk

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews to send

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

6 cups water*

1 carrot -- peeled and finely diced

1 tablespoon fresh ginger -- finely minced

1 teaspoon fresh ginger -- finely minced

1/2 ounce dried shiitake mushrooms

1 small bunch kale -- (about 3/4 pound)

3 ounces rice vermicelli** -- (3 to 4)

1 1/2 cups cooked black soybeans

or

1 can organic black soybeans -- (15 ounces) drained

1/4 cup barley miso -- dissolved in 1 cup hot water

2 tablespoons sweet white miso -- dissolved with barley miso

Chili oil or hot pepper sesame oil -- to taste

 

In a large soup pot, bring the water, carrot, and 1 tablespoon of ginger to a

boil. Meanwhile, break off the shiitake stems (or pry them out with a sharp

paring knife). Discard the stems or reserve them for stock. Break or chop the

shiitake caps into tiny bits. Quickly rinse and drain, and add them to the soup.

Press the shiitake down into the water with the back of a large spoon. Cover and

cook over medium heat while you prepare the kale, about 5 minutes.

 

Holding the kale in a bunch, chop off and discard the stems. Slice the kale as

thinly as possible. (You should have about 5 cups very tightly packed. If you

have more, put it aside for another use.) Rinse well and drain.

 

Return the soup to a rolling boil. Add the kale and push it under the water with

the back of a large spoon. (It will seem like a lot, but will shrink

dramatically.) Boil uncovered over medium-high heat until the kale is just short

of tender, about 4 minutes. Add the rice vermicelli and soybeans. Press the

vermicelli under the liquid and deparate

the strands. (The pot will seem very crowded at this point.) Continue cooking at

a moderate boil, stirring occasionally and pressing the ingredients down into

the water, until the vermicelli are tender, about 2 minutes.

 

Reduce the heat to low and stir in the dissolved miso, the remaining teaspoon of

ginger, and chili oil to taste. Use a slotted spoon and a ladle to transfer

portions to large, deep bowls. Serve the hot pot with chopsticks and soup

spoons.

 

 

 

 

Description:

" If you like the idea of dinner in a bowl, this hearty hot pot is for

you. The miso broth is full of good things: rice vermicelli, black

soybeans, kale, and dried shiitake mushrooms, to name but a few. "

Cuisine:

" Asian "

Source:

" Just a Taste Cookbook Sampler "

S(URL):

" http://www.thriveonline.com/eats/taste/ "

Copyright:

" Chronicle Books, 1998 "

 

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

 

Per serving: 28 Calories (kcal); trace Total Fat; (5% calories from fat); 1g

Protein; 6g Carbohydrate; 0mg Cholesterol; 14mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : * If available, use soybean cooking or canning liquid to replace some of

the water

**Angel-hair-thin rice vermicelli are also called rice sticks and bifun. You'll

find them in Asian markets and some natural-food stores.

 

If you like the idea of dinner in a bowl, this hearty hot pot is for you. The

miso broth is full of good things: rice vermicelli, black soybeans, kale, and

dried shiitake mushrooms, to name but a few.

 

The rice noodles are cooked right in the hot pot and drink up much of the

liquid, transforming the mixture from a soup to the kind of scrumptious

casserole you see people enthusiastically slurping up in Asian noodle shops. And

yes, be prepared, as my version is quite slurpy, too.

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

 

 

* Exported from MasterCook *

 

Peanut Miso Dressing and Dipping Sauce

 

Recipe By :Lorna Sass, The New Soy Cookbook: Tempting Recipes for Tofu,

Tempeh, Soybeans and Soymilk

Serving Size : 0 Preparation Time :0:00

Categories : Dressings to send

 

 

Amount Measure Ingredient -- Preparation Method

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

1 large clove garlic -- peeled

1 chunk fresh ginger -- (2 inch) trimmed and cut into eighths

1/3 cup hot water -- (1/3 to 1/2)

1/2 cup peanut butter -- unsalted and nonhydrogenated

2 tablespoons sweet white miso

1 tablespoon shoyu

3 tablespoons freshly squeezed lime juice -- freshly squeezed

Chili oil or ground cayenne pepper -- to taste

(optional)

 

With the motor of the food processor running, pop the garlic and then the ginger

through the feed tube and continue to process until they are finely chopped.

Remove the lid, scrape down the work bowl, and add 1/3 cup of water, the peanut

butter, miso, and shoyu. Blend until smooth.

 

Add the lime juice and a dash of chili oil (if using), and pulse a few times to

distribute. Thin with additional water, if you wish. Use immediately or

refrigerate for up to 5 days. Shake well before each use and thin with extra

lime juice or water if the mixture thickens on standing.

 

 

Cuisine:

" Asian "

Source:

" Just a Taste Cookbook Sampler "

S(URL):

" http://www.thriveonline.com/eats/taste "

Copyright:

" Chronicle Books, 1998 "

Yield:

" 1 1/4 cups "

 

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

 

Per serving: 21 Calories (kcal); trace Total Fat; (7% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 6mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : The combination of miso and rich peanut butter creates an exciting

dressing and dipping sauce that can be prepared in a flash. I usually use

one-third cup water for a thickish dipping sauce, and thin the mixture with a

few additional tablespoons of water for a dressing.

 

I'm partial to the way sweet white miso accentuates the delicate sweetness of

good fresh peanut butter, but you can experiment by substituting the saltier

barley miso and reducing the shoyu accordingly

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

 

 

* Exported from MasterCook *

 

Red Lentil Soup with Indian Spices

 

Recipe By :Lorna Sass, The New Soy Cookbook: Tempting Recipes for Tofu,

Tempeh, Soybeans and Soymilk

Serving Size : 6 Preparation Time :0:00

Categories : Soups & Stews to send

Tofu/soyfoods Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons black mustard seeds

2 teaspoons cumin seeds

2 teaspoons fennel seeds

1 tablespoon peanut oil or ghee (clarified butter)

2 cups coarsely chopped onion

2 tablespoons finely minced fresh ginger

1/2 teaspoon crushed red pepper flakes -- (1/2 to 1)

2 cups water

2 cups soymilk -- (2 to 2 1/2)

1 can diced tomatoes -- (15 ounces)

1 1/4 cups red lentils -- picked over and rinsed

3 carrots -- trimmed, peeled, and cut into 1/2-inch-thick

slices

1/3 cup unsweetened grated dried coconut

1 teaspoon salt -- or to taste

 

In a small bowl, combine the mustard seeds, cumin, and fennel seeds. Heat the

oil in a large, heavy (preferably nonstick or enameled) soup pot over high heat.

Add the seeds, cover, and sizzle until the mustard seeds begin to pop, 15 to 30

seconds. Immediately turn off the heat and let sit, covered, until the seeds

stop popping, about 1 minute.

 

Stir in the onion, ginger, and red pepper flakes. Saute over medium-high heat

for 1 minute, stirring frequently and taking care to scrape up any seeds that

have stuck to the bottom of the pot. Add the water, 2 cups of soymilk, and the

tomatoes (with canning liquid), and bring to a gentle boil. Reduce the heat to

medium-low (or the soymilk will froth and boil over) and stir in the red

lentils, carrots, and coconut. Cover and cook at a gentle boil for 20 minutes,

stirring from time to time.

 

Add the salt and continue cooking, covered, until the lentils have melted into a

coarse puree, about 15 minutes more. If the soup is too thick, thin to the

desired consistency with additional soymilk. Adjust seasonings before serving.

 

 

 

Cuisine:

" Indian "

Source:

" Just a Taste Cookbook Sampler "

S(URL):

" http://www.thriveonline.com/eats/taste "

Copyright:

" Chronicle Books, 1998 "

 

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

 

Per serving: 24 Calories (kcal); trace Total Fat; (8% calories from fat); 1g

Protein; 5g Carbohydrate; 0mg Cholesterol; 374mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES :

Quick-cooking red lentils produce a luscious soup with long-simmered taste and

texture in under 45 minutes. As they cook, the lentils dissolve, thickening the

soup and creating a coarse puree reminiscent of dal. But this soup is much more

colorful than any dal I've ever seen, with its dots of black mustard seed and

bright flecks of tomato and carrot.

 

Soymilk is part of the cooking liquid, enriching the soup and rounding out the

lively Indian flavors. Although it will curdle, the final look, taste and

texture of the soup are not adversely affected. For a change, I sometimes use an

immersion blender to puree all or part of the soup. This soup is a meal in

itself, either on its own or ladled over hot basmati rice.

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

 

 

* Exported from MasterCook *

 

Vegetable Spring Rolls with Baked Seasoned Tofu and Peanut Miso Dipping Sauce

 

Recipe By :Lorna Sass, The New Soy Cookbook: Tempting Recipes for Tofu,

Tempeh, Soybeans and Soymilk

Serving Size : 10 Preparation Time :0:00

Categories : to send Tofu/soyfoods

 

 

Amount Measure Ingredient -- Preparation Method

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

1 ounce bean thread noodles -- cooked according to package

directions and well drained

1 1/2 cups shredded napa or Chinese cabbage -- rinsed and spun dry

before shredding

1/2 cup grated carrot -- grated

1/3 cup thinly sliced scallion greens -- thinly sliced

12 8 inch round rice papers -- plus extra " in case "

4 ounces baked seasoned tofu (store-bought) -- cut into 1/2-inch

cubes (about 1 cup)

20 large fresh basil leaves (20 to 24) -- rinsed and spun dry

Peanut Miso Dressing and Dipping Sauce

 

Gently squeeze the cooked bean thread noodles to release excess moisture. Chop

them coarsely. In a large bowl, toss together the noodles, cabbage, carrot, and

scallion greens.

 

Fill a 10-inch pie plate with warm water. Submerge one of the rice papers in the

water and soak just until pliable, 30 to 60 seconds. Transfer to a clean kitchen

towel and blot gently to dry. Arrange about ¼ cup of the noodle mixture along

the bottom third of the rice paper. Distribute 5 or 6 tofu cubes and 2 basil

leaves on the noodles. Lift the bottom edge over the filling, fold the sides

toward the center, and roll up as tightly as possible. Set on a plate, seam side

down. Repeat with the remaining rice papers.

 

Serve the spring rolls immediately. Alternatively, refrigerate in a tightly

sealed container for up to 2 days. (Return to room temperature before serving.)

Divide the dipping sauce among several small bowls and serve alongside.

 

Makes 10 to 12 spring rolls.

 

 

Cuisine:

" Asian "

Source:

" Just a Taste Cookbook Sampler "

S(URL):

" http://www.thriveonline.com/eats/taste/ "

Copyright:

" Chronicle Books, 1998 "

 

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

 

Per serving: 5 Calories (kcal); trace Total Fat; (5% calories from fat); trace

Protein; 1g Carbohydrate; 0mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : These colorful spring rolls are filled with a mixture of bean thread

noodles and shredded cabbage and carrot, and dotted with tasty morsels of baked

seasoned tofu. Fresh basil leaves contribute a sprightly green and give the

filling a refreshing lilt, but it's the peanut miso dipping sauce that usually

steals the show. Serve the sauce in small, individual bowls so that guests can

unabashedly dunk as they make their way through each roll.

 

You'll be able to buy the bean thread (mung bean) noodles and rice paper

wrappers in most Asian groceries, particularly those that specialize in Thai or

Vietnamese ingredients. The wrappers are fragile and break or tear easily, so

have a few extra on hand when preparing this dish.

 

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