Guest guest Posted January 4, 2000 Report Share Posted January 4, 2000 Nava Atlas at her website, www.vegkitchen.com says: I have devised a collection of reliable and very simple dishes that require no more than 6 ingredients (not including water, salt and pepper). Try some, you'll be surprised at how good simplicity can be! Chinese Vegetable Fried Rice Cranberry Slaw Salsa Grain-And-Bean Pilaf * Exported from MasterCook * Chinese Vegetable Fried Rice Recipe By : Nava Atlas: www.vegkitchen.com 10/99 Serving Size : 6 Preparation Time :0:00 Categories : Rice Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown or brown basmati rice 2 tablespoons canola oil -- divided 3 eggs -- beaten 1 pound frozen mixed vegetables -- thawed 4 scallions -- thinly sliced up to 5 Natural soy sauce Serves: 6 or more Serve this with some pan-sauteed tofu on the side, and perhaps some sliced tomatoes and bell peppers. Combine the rice with 4 cups of water in a large saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 35 minutes. Heat half of the oil in a medium-wide skillet. When hot, add the beaten eggs. Turn the heat down to medium-low. Cover, and cook until the eggs are set on top. Flip and cook briefly on the other side, then slide the egg pancake onto a plate. When cool enough to handle, cut into strips about 1/2 inch wide by 1 1/2 inches long. Heat the remaining oil in a wok or stir-fry pan. Add the mixed vegetables and stir-fry until they are just tender-crisp. Add the cooked rice and scallions. Season to taste with soy sauce and stir fry over medium-high heat for 3 to 4 minutes. Stir in the egg strips and serve, passing around extra soy sauce if you'd like. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Slaw Recipe By : Nava Atlas: www.vegkitchen.com 10/99 Serving Size : 6 Preparation Time :0:00 Categories : Fruits Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups thinly shredded white cabbage (use pre-shredded coleslaw cabbage if you'd like) 2/3 cup dried cranberries 1/4 cup toasted slivered almonds 1/2 cup soy mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons minced fresh parsley Serves: 6 This slightly sweet slaw contrasts nicely with spicy or strong-flavored dishes. I've made it for everyday meals and for company meals, and it's always a hit. Combine all the ingredients in a serving bowl and mix until well combined. Serve at once or cover and refrigerate until needed. Variation: Use 3 cups each red and green cabbage for a more festive look. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Grain-And-Bean Pilaf Recipe By : Nava Atlas: www.vegkitchen.com 10/99 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Grains And Cereals Vegetables Main Dishes, Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup raw quinoa or bulgur or couscous 16 ounces canned black or pinto or pink beans -- drained and rinsed 1 cup tomato salsa -- to taste (mild or medium-hot) -- or more 2 scallions -- thinly sliced 3 tablespoons minced fresh cilantro or parsley -- up to 4 Salt and freshly ground pepper -- to taste Serves: 4 If you want to dress up a simple grain-and-bean pilaf in an instant, a good-quality, prepared tomato salsa is the answer. Serve this with a tossed salad and fresh bread; next time vary the type of grain and/or bean you use and serve it with a coleslaw (like the one above) and a steamed vegetable like broccoli. If using quinoa or bulgur, bring 2 cups of water to a boil in a medium saucepan. Stir in the grain, then cover and cook at a gentle simmer for 15 minutes, or until the water is absorbed. If using couscous, combine it with 2 cups of boiling water in a medium saucepan; cover and allow to soak (off the heat) for 15 minutes, then fluff with a fork. Stir the remaining ingredients into the saucepan and cook over low heat for 5 to 10 minutes, or until well heated through. Go easy on the salt and pepper; you may need little or none of either. Serve at once. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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