Wild Vegetarian -- Dandelion Columbo

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* Exported from MasterCook *

 

Dandelion Columbo

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : The Wild Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons peanut oil

6 cups dandelion leaves, wild or commercial

chicory leaves, or other bitter greens -- chopped

1 medium cauliflower -- sliced

6 cloves garlic -- chopped

2 small hot chili peppers -- seeds and ribs removed, or 1/4 tsp.

cayenne hot pepper, or to taste

1 teaspoon coriander -- ground

1 teaspoon turmeric

1 teaspoon yellow mustard seeds -- ground

1 cup coconut milk

1/2 cup silken tofu -- drained

1/4 cup water

1 tablespoon mellow (light-colored) miso -- (1-1/2)

1/2 teaspoon rum extract -- or 2 tbs. rum or any wild wine or sherry

(optional)

 

Sauté the dandelions, cauliflower, garlic, and chili peppers in the peanut oil

10 minutes.

 

Meanwhile, puree the remaining ingredients in a blender.

 

Mix the puree with the sautéed ingredients, bring to a boil, reduce the heat to

low, cover, and cook another 10 minutes, or until the cauliflower is tender.

 

Source:

" The Wild Vegetarian, Steve Brill "

 

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Per Serving (excluding unknown items): 182 Calories; 15g Fat (68.3% calories

from fat); 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol;

159mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 3 Fat.

 

NOTES : Like the curries of India, Colombo is a traditional blend of herbs.

Originating in Sri Lanka and Senegal, it migrated to the French Antilles islands

of Martinique and Guadeloupe. A Haitian friend described it to me, I applied it

to wild dandelions in America, and I'm offering it to you. Simple!

Nutr. Assoc. : 0 495 0 0 0 0 0 939 0 0 0 905 0