Guest guest Posted October 21, 2002 Report Share Posted October 21, 2002 Pistachio Basmati Rice Serving Size: 4 Ingredient -- Preparation Method 500 grams basmati rice (a little over a pound) 25 grams pistachio nuts (about an ounce) 6 tablespoons coriander leaves -- torn Bring rice to the boil in double its volume of boiling salted water. Simmer, covered for 12 minutes or until all the water is absorbed. Blanch, skin and sliver the pistachios, then add to the rice together with the coriander. Leave the rice to stand for 1-2 minutes. Jamaican Black Bean Stew 2 cups brown rice 2 pounds sweet potatoes 3 pounds butternut squash 1 large onion coarsely chopped 1 14 ounce can vegetable broth 3 cloves garlic minced 1 tablespoon curry powder 1 1/2 teaspoons allspice 1/2 teaspoon ground red pepper 1/4 teaspoon salt 2 15 ounce cans each black beans drained and rinsed 1/2 cup raisins 3 tablespoons fresh lime juice 1 cup diced tomato 1 cup diced peeled cucumber Prepare rice according to package directions. Peel sweet potatoes; cut into 3/4 inch chunks to measure 4 cups. Peel squash; remove seeds. Cut flesh into 3/4 inch cubes to measure 5 cups. Combine potatoes, squash, onion, broth, garlic, curry powder, allspice,pepper and salt in dutch oven. Bring to a boil; reduce heat to low. Simmer, covered, 5 minutes. Add beans and raisins. Simmer 5 minutes or just until sweet potatoes and squash are tender and beans are hot. Remove from heat; stir in lime juice. Serve stew over brown rice and top with tomato and cucumber. Makes 8 servings. Recipe from Easy Home Cooking Best Recipes Indian Vegetable Soup Chock full of nutty tasting garbanzo beans, red-skinned potatoes, and chunks of eggplant, you can serve this curried soup as a meatless entrée or a substantial side dish. Source: Better Homes and Gardens 1 medium eggplant, cut into 1/2-inch cubes (5 to 6 cups) 1 pound red potatoes, cut into 1-inch pieces (3 cups) 2 cups chopped tomatoes or one 14 1/2-ounce can low-sodium tomatoes, cut up 1 15-ounce can garbanzo beans, rinsed and drained 1 tablespoon grated fresh ginger 11/2 teaspoons mustard seeds 11/2 teaspoons ground coriander 1 teaspoon curry powder 1/4 teaspoon pepper 4 cups vegetable broth 2 tablespoons snipped fresh cilantro In a 4- to 6-quart crockery cooker combine eggplant, potatoes, undrained tomatoes, and garbanzo beans. Sprinkle the ginger, mustard seeds, coriander, curry powder, and pepper over vegetables. Pour vegetable broth over all. Cover and cook on low-heat setting 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle into bowls and sprinkle with cilantro. Baba Ganoush 2 medium eggplants 2 garlic cloves minced 3 tablespoons sesame tahini 2 tablespoons fresh lemon juice up to 4 tablespoons 1/2 teaspoon ground cumin 2 tablespoons pure-pressed extra virgin olive oil freshly ground black pepper to taste dash cayenne pepper Preheat oven to 425. Cut eggplants in half lengthwise, puncturing skin in several places with a fork. Place, cut side down, on a lightly greased baking sheet. Bake until flesh is tender and skin is shriveled and blistered, about 25 to 35 minutes. Remove from heat and cool. Remove skin from eggplants and discard. Drain pulp in a colander, pressing out as much of the liquid as possible. In a food processor, combine eggplant flesh, garlic, tahini, lemon juice, cumin, olive oil, black pepper and cayenne pepper until smooth. Taste, and adjust seasonings, adding more lemon juice if desired. Place in a serving bowl and surround with cut-up raw vegetables. Makes about 2 cups Moroccan-Spiced Tree Nut Couscous Makes 8 servings. 1 tablespoon olive oil 1 cup couscous 2 cups water 1 cup lightly toasted mixed tree nuts (such as almonds, cashews, hazelnuts, pecans, and pine nuts) 1 cup raisins 1 red bell pepper, chopped 1/2 cup each: chopped fresh Italian parsley and mint 1 tablespoon each: ground cinnamon and cumin Salt and freshly ground pepper, to taste Preheat oven to 325 degrees. Heat oil in large nonstick skillet over medium heat; saute couscous, stirring occasionally until golden, about 3 minutes. Add water, cover and cook over low heat for 5 to 10 minutes, stirring occasionally until water is absorbed. Remove from heat; fluff with fork. Stir in tree nuts, raisins, bell pepper, parsley, mint, cinnamon and cumin; season with salt and pepper. Spoon prepared couscous into casserole dish and bake, covered, for 30 minutes. If desired, garnish with lightly toasted mixed tree nuts. Serve hot. Per serving: 340 calories; 14 g fat (2 g saturated fat; 37 percent calories from fat); 44 g carbohydrates; 0 mg cholesterol; 120 mg sodium; 9 g protein; 6 g fiber. The International Tree Nut Council. Vegetarian, Low-Fat Indian-Style Potato Dish Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Indian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cloves garlic -- minced finely 2 teaspoons oil 1 large green pepper -- chopped finely 3/4 cup shredded coconut 3 large potatoes -- diced 3 ripe tomatoes -- chopped finely Pepper and salt to taste 1 1/2 cups water Sauté garlic in oil over medium heat for 1/2 minute. Add pepper and coconut, and lower heat. Add potatoes, tomatoes, seasoning, and water. Bring to a boil and simmer for 40 minutes. Stir occasionally. Serve hot. Makes 6 servings. Calories...202...Fat...5 g...Carbs...39 g...Protein...5 g... Sodium...21 mg...Fiber...1.1 g. Vegetarian Broccoli, Leek and Snow Pea Stir Fry For this dish, pre-cook the broccoli and have all other ingredients sliced and ready to go before heating the oil. Feel free to substitute or add other vegetables, such as mung bean or sunflower sprouts, onion, carrot, celery, cabbage, or water chestnuts. 1 1/2 cups chopped broccoli florets 3 tablespoons unrefined sesame oil 1 teaspoon cumin seeds 2 cloves minced garlic 1 teaspoon Chinese 5-Spice powder 1 small leek, thinly sliced 1 small carrot, cut into matchsticks 4 leaves bok choy, cut crosswise into 1-inch pieces 12 snow peas, stems removed 1/2 cup toasted, coarsely chopped almonds soy sauce to taste Steam the broccoli over boiling water until tender but still bright green, about 4 minutes. Set aside. Heat a large skillet or wok over medium-high heat. Add the oil and when it is warm, add the garlic and 5-spice powder and cook for 30 seconds or until aromatic. Add the leek and carrot and stir-fry for 2 minutes, or until they soften. Add the bok choy and stir-fry for 2 minutes, or until crisp tender. Add the snow peas and stir-fry for 2 minutes, or until crisp tender. Stir in the broccoli, soy sauce and five-spice powder and stir-fry for 2 minutes more or until heated through. Serve immediately. Makes 4 servings. Vegetarian, Low-Fat Barley Pilaf With Roasted Peppers & Snow Peas Use a mix of roasted red and yellow peppers for the best appearance. 1 tsp. olive oil 1/3 c. finely chopped celery 2 tbsps. finely chopped onion 1 1/3 cs. vegetable broth 2/3 c. uncooked quick-cooking barley 1/2 c. ( 1/2-inch) diagonally cut snow peas 6 tbsps. finely chopped roasted bell peppers (see recipe) 1/8 tsp. black pepper Heat olive oil in a medium saucepan over medium-high heat. Add celery and onion; saute 3 minutes or until tender. Add broth; bring to a boil. Stir in barley; cover, reduce heat, and simmer 15 minutes or until tender. Stir in peas, bell peppers and black pepper; remove from heat. Cover and let stand 5 minutes. Makes 4 servings. Calories...113...Fat...2 g...Carbs...22 g...Protein...4 g... Sodium...344 mg...Fiber...3 g. Roasted Vegetable Stock Soup: A Way of Life Barbara Kafka 2 cloves garlic, smashed 2 medium to large onions, quartered with peel left on 3 medium carrots, scraped and cut into 1-inch pieces 3 medium tomatoes, coarsely chopped 3 medium leeks, white part only, halved lengthwise and washed well 2 tablespoons olive oil 1 medium bunch spinach, stemmed, washed well and cut into 2-inch strips 1 cup chopped celery with leaves Stems from 2 bunches parsley, chopped in 2-inch lengths (save leaves for another use) 2 bay leaves 8 to 9 cups water Place rack in middle of oven and preheat oven to 450 degrees. Place garlic, onions, carrots, tomatoes and leeks in a large roasting pan. Add oil and toss to coat. Roast for 15 minutes. Stir vegetables, return to oven and roast 15 minutes longer. (Vegetable may be sticking to pan, but that's OK). Vegetables should be wee-browned and tomatoes should be collapsing. Place vegetables in a tall, narrow stockpot. Add 2 cups water to roasting pan and place over two burners. Bring to a boil and stir with a wooden spoon to loosen browned bits from bottom and sides of pan. Pour roasting pan liquid into stock pot. Add spinach, celery and leaves, parsley stems, bay leaves and 6 to 7 cups water. Bring to boil. Reduce heat, partly cover pot and simmer for 45 minutes, stirring occasionally. Add additional water as needed. Line a colander or strainer with a coffee filter or a double thickness of cheesecloth. Place over a large heat-proof bowl. Strain stock. Discard cooked vegetables. Refrigerate stock up to two days, or freeze up to six months. Makes about 5 cups Roasted Eggplant Caponata 2 pounds eggplant, any variety, sliced lengthwise into 1/4-inch slices 3 tablespoons olive oil 3/4 cup chopped yellow onions 5 garlic cloves, roasted 1 cup diced celery 1 1/2 cups seeded and chopped tomatoes, fresh or canned 2 tablespoons drained capers 3 tablespoons toasted pine nuts 2 tablespoons golden raisins or currants 16 Kalamata olives, chopped 2 tablespoons light-brown sugar 1/3 cup red wine vinegar kosher salt, to taste red chile flakes, to taste Preheat the oven to 400 degrees. Lay the eggplant slices on the baking sheet in a single layer. Roast for 20 to 25 minutes or until tender and lightly browned. Remove. Dice and reserve. In a large saute pan over medium heat, heat the oil and saute the onions, garlic, and celery until the onions are translucent, stirring occasionally. Add the tomatoes and cook for 2 to 3 minutes. Add the eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over moderate heat, cook for 6 to 8 minutes, stirring frequently. Season to taste with salt and chile flakes. Refrigerate, covered, for 4 hours or overnight. Bring to room temperature before serving. May be kept, refrigerated, for up to 5 days. This recipe yields 6 to 8 servings. Wild Vegetable Mushroom Soup From THE WILD VEGETARIAN COOKBOOK Hen-of-the-woods, sheep sorrel, watercress, and ramp bulbs all thrive in the wild in autumn. Here's a hearty soup that contains these four great wild foods. And the soup is still wonderful if you substitute store-bought ingredients. 12 cups vegetable stock 8 cups water 1-3/4 cups barley 2 tbs. olive oil 4 stalks celery, sliced 1/2 cup ramp (wild leek) bulbs or shallots, chopped 5 cloves garlic, finely chopped 4 cups hen-of-the-woods mushroom or other mushrooms 3 cups watercress, chopped 3 cups sheep sorrel 1/3 cup dill weed, chopped 1/2 cup mellow miso 1 tbs. chili paste and soy bean 2 tsp. oregano, ground 1 tsp. thyme, ground 1 tsp. fennel seed, ground Simmer the barley in the water and stock 45 minutes. Meanwhile, sauté celery, ramps and garlic in the olive oil 10 minutes. Add the sautéed ingredients and all the remaining ingredients except the miso into the simmering ingredients and simmer another 5 minutes. Turn off the heat, lower a strainer part-way into the soup, and stir the miso against its sides with a whisk or wooden spoon until the miso is dissolved. Makes 2 quarts Preparation Time: 30: Cooking Time: 60 minutes Millet Energy Balls Ingredients: 1 c uncooked millet 1/2 c peanut butter 1/2 c corn syrup 1/2 c dried coconut 1/2 c dried currents 1/2 c sesame seeds 1/2 c sunflower seeds 1/2 c unsalted peanuts Directions: - cook millet for 30 minutes, covered, in 3 - 4 cups boiling water; let stand (still covered) for 15 minutes - meanwhile, heat corn syrup and peanut butter over low heat until mixture is uniform and slightly runny - stir in 3 cups cooked millet - stir in remaining ingredients - form into 2 inch balls and chill Serves: many! Preparation time: 15 minutes Singapore Noodles (spicy!) Ingredients: 1 pkg. rice noodles 1 bunch green onion 1 green or red pepper and 1 chili pepper 1 lg. carrot or several baby carrots pea pods bean sprouts 1 tsp. or so...madras curry powder sesame seed oil 1 or two pinch crushed red pepper 1 can vegetable broth 1 tsp. red curry paste fresh ginger 2/4 garlic cloves Directions: Prepare all vegetables in advance. julienne slice carrots, green onion and green or red pepper. Diagonal slice pea pods. Mince the chili and about 2 tsp. ginger and 2 lg. or 4 sm. cloves of garlic. Have all this set near pan. Soak rice noodles in hot water...about 10 min or until soft. cut into approx. 1 inch pieces (I use a scissors and just chop them up with it). Once everything is prepared heat oil enough to cover the bottom of the pan (wok or lg. frying pan) (you might want to add a little vegetable oil to the sesame oil). When oil is hot add carrots, onions, garlic, and ginger saute after a minute or two add the peppers, peas and bean sprouts. Saute for another minute or two. Then add veg broth curry paste, curry powder, crushed red pepper and noodles. Saute about 5 to 10 min. until noodles are done (don't over cook...vegetables should be somewhat crisp) add water or more broth while cooking noodles if needed. Serves: 4-6 Preparation time: 30 min Quote Link to comment Share on other sites More sharing options...
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