review: cafe max & Rosie's veg medley w basmati

[Guest guest]

Veg Times magazine featured this recipe from the cafe's book. The recipe in the

magazine served 4 portions so I did an even split but reduced the soy (see my

note). This was good but a little on the dry side. Photo on web

<http://home.earthlink.net/~kitpath/>

 

 

* Exported from MasterCook *

 

Cafe Max and Rosie's | Vegetable Medley with Basmati Rice for Two

 

Recipe By :Cafe Max and Rosie's*

Serving Size : 2 Preparation Time :0:00

Categories : 30 Minutes Beans

Main Dishes, Vegetarian Rice

Vegetables {Posted}

{Rated}

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup basmati rice

1 1/2 cups water

1/2 pound brussels sprouts -- trimmed and halved

1 tablespoon olive oil

3 cloves garlic -- halved

2 fresh shiitake mushrooms -- stemmed and sliced

3 cups butternut squash cubes

1/4 cup julienned carrots

1/2 cup canned garbanzo beans -- rinsed and drained

1/2 cup packed chopped kale -- [or spinach]

1/2 cup 1% soy milk

2 tablespoons tamari soy sauce

2 tablespoons nutritional yeast flakes

2 tablespoons toasted pumpkin seeds (optional) -- for garnish

[or sesame seeds or nuts]

 

This vegan stew has a cheesy-flavored sauce because of the nutritional yeast.

This was quick to make. It made more than expected (2 very large or 3

servings). It needed seasonings: I added pepper and a pinch of dried mixed

herbs. I added half the tamari to the sauce; and offered soy sauce at the

table. I found it dry so I added a little broth to extend the sauce. Overall, we

liked it but it needs a better sauce. We recommend it. Fast, lowfat, lots of

visual appeal.

 

1. In medium saucepan, combine rice and water. Bring to a boil, cover reduce

heat, and simmer until water has been absorbed, about 20 minutes.

 

2. In large saucepan fitted with steamer basket, bring 2 inches water to a

boil, and steam brussels sprouts until bright green and still crisp, about 5

minutes. Set aside to cool.

 

3. In large, heavy skillet, heat oil over medium-high heat. Add garlic,

mushrooms, squash and carrot, and cook, stirring often, until tender, 5 minutes.

Add beans and kale, and cook, stirring often, until kale is bright green, 1 to 2

minutes. Add brussels sprouts, and reduce heat to medium-low.

 

4. In small bowl, mix soy milk, [half the] tamari and nutritional yeast. Pour

over vegetables in skillet, and cover. Remove skillet from heat, and let stand

1 to 2 minutes.

 

5. Serve over basmati rice and garnish each serving with pumpkins seeds.

 

* Recipe adapted from Cafe Max and Rosie's by Max and Rosie Beeby (Ten Speed

Press, 2000). Restaurant location: 52 North Lexington Avenue, Asheville, NC

28801

 

Source:

" Vegetarian Times Magazine 2002 February "

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

 

Per Serving (excluding unknown items): 487 Calories; 10g Fat (18.6% calories

from fat); 20g Protein; 82g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

1132mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 4204 0 0 0 773 0 0 0 2130706543 0