Just sent to me and, I'm making em.....
Indonesian Coconut Rice:
2 tablespoons organic canola oil
1 yellow onion
3 garlic cloves, minced
4 scallions, minced
1 tablespoon grated fresh ginger, minced
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon dry mustard
½ teaspoon hot red pepper flakes
¼ teaspoon ground cloves or allspice
2 teaspoons sugar, or to taste
4 cups cooked brown rice
1 cup shredded coconut
Salt and freshly ground black pepper
Heat the oil in a large skillet over medium-high heat, add the onion and garlic, and cook until onion is softened, about 5 minutes. Add the scallions, ginger, turmeric, cinnamon, mustard, red pepper flakes, cloves, and sugar, and cook, stirring constantly, for 2 minutes. Add the rice and stir to mix evenly. Gently stir in the coconut. Season to taste with salt and pepper and heat until hot. Cover, and set aside for 5 minutes before serving.
1 cup dried chickpeas
4 cups water
1 teaspoon salt
1 tablespoon vegetable oil
2 cardamom pods
1 small stick cinnamon
2 bay leaves
1 teaspoon cumin seeds
1 large onion, finely chopped
1 fresh hot green chili, halved lengthwise
Fresh ginger, peeled and grated
Salt to taste
½ teaspoon turmeric
½ teaspoon cayenne pepper
½ teaspoon mango powder
1 teaspoon coriander powder
Sliced onions and fresh coriander leaves, for garnish
For a Roasted Spice Mixture:
1 teaspoon coriander seeds
teaspoon cumin seeds
1 dried red chili
1. Dry roast all the roasted spice mixture ingredients and grind to a powder.
2. Soak the chickpeas overnight in 4 cups water. Then place the soaked chickpeas with the soaking water in a pressure cooker with 1 teaspoon salt. Cook for 18–20 minutes if using a pressure cooker (starting from the time the pressure cooker has a full head of steam), and about an hour if cooking in a pan. The chickpeas should be well cooked—until they are slightly broken. Drain, and reserve the cooking liquid.
3. In a large frying pan, heat the oil and add the cardamom, cinnamon, bay leaves, and cumin seeds. Stir over medium heat until fragrant. Add onion and sauté for 10–12 minutes until browned.
4. Add the fresh green chili, ginger, and the pureed tomatoes. Cover the frying pan and simmer for 3–4 minutes. Add the salt, turmeric, cayenne pepper, mango powder, and coriander powder. Stir thoroughly.
5. Add the cooked chickpeas and stir gently. Add some of the reserved drained cooking liquid to bring it to the desired consistency. Add the roasted spice mixture, bring to a simmer, then turn off the heat.
6. Serve garnished with sliced onions and coriander leaves.
2 medium chayote* (8 ounces each)
1 cup sliced fresh mushrooms
1/2 cup chopped red sweet pepper
1 medium onion, chopped (1/2 cup)
1 clove garlic, mince
1-1/2 cups soft whole grain bread crumbs, toasted (2 slices)
Soy parmesan cheese, to taste
1 beaten egg
2 tablespoons snipped parsley or cilantro
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon instant vegetable or chicken bouillon granules
1/4 cup water
1. Halve chayote lengthwise. Place halves in enough cold, salted water to cover. Bring to a boil; reduce heat. Cover and simmer for 12 to 15 minutes or until tender. Drain.
2. When cool enough to handle, remove seed. Scoop out and reserve pulp to within 1/4 inch of skin. Invert shells; set aside to drain. Chop pulp; drain. If necessary, squeeze pulp between paper towels to remove excess liquid. Set aside.
3. Meanwhile, for stuffing, in a large skillet cook mushrooms, sweet pepper, onion, and garlic in soy butter or a smidge of olive oil until tender but not brown. Remove from heat. Stir in chayote pulp, toasted bread crumbs, 1/3 cup of soy parmesan cheese, egg, parsley or cilantro, salt, and pepper. Dissolve the bouillon granules in the water; stir into stuffing. Spoon stuffing into chayote shells.
4. Place shells in a 2-quart square baking dish. Cover and bake in a 350 degree F. oven about 25 minutes or until heated through. Sprinkle with remaining Parmesan cheese. Bake for 3 to 5 minutes more or until cheese melts. Makes 4 servings.
To toast bread crumbs, spread them in a single layer in a shallowbaking pan. Bake in a 350 degree F. oven about 8 minutes or until toasted.
And now, posted for you....
Couscous with Fresh Cilantro and Lemon Juice
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon turmeric
1 2/3 cups water
1 teaspoon finely grated lemon peel
1/2 teaspoon coarse kosher salt
1 1/2 cups plain couscous
1/4 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
Heat oil in medium saucepan over medium high heat. Add garlic and turmeric; stir 1 minute. Add 1 2/3 cups water, lemon peel, and 1/2 teaspoon coarse salt; bring to boil. Remove pan from heat. Stir in couscous. Cover; let stand until liquid is absorbed, about 5 minutes. Fluff with fork; mix in cilantro and lemon juice. Season with pepper and additional coarse salt, if desired.
Mushroom and White Bean Stew over Couscous
1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional) or use soy.
1 cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper
Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.
Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3 minutes, or until heated through.
Stir the parsley into the couscous. Divide the couscous among individual serving plates, and top with the stew. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.
2 cups couscous
3 cups water
1-3/4 cups raisins
1 onion, chopped
4 Tbsp slivered blanched almonds
1/2 cup chopped dried apricots
2 Tbsp cinnamon
1/2 tsp turmeric
1 tsp ground ginger
Sea salt to taste
3 Tbsp honey
2 oranges, peeled, white membranes removed, chopped
Place the couscous in a bowl and pour on the water. Let sit while you prepare the remaining ingredients.
Place the raisins in a bowl and pour on boiling water to cover. Let sit 15 minutes, then drain and retain the soaking water. Add water to measure 2 cups.
Sauté the onion over medium-low heat until it begins to turn golden. Add the raisins, almonds, dried apricots, spices, honey, and soaking liquid from the raisins. Cook couscious and toss with the sweet, spicy sauce and the oranges…
Green Beans With Fresh Cranberries
1/2 lb. green beans, trimmed and cut on the diagonal
Smidge of oil
1 cup cranberries
1 clove garlic, minced and pressed
2 Tbsp. fresh parsley, chopped
1 Tbsp. fresh tarragon, chopped
Sea salt and freshly ground black pepper, to taste
• Bring a pot of salted water to a boil. Add the beans and cook for 3 to 4 minutes.
• Drain the beans in a colander and hold under cold running water to stop the cooking process.
Put the beans into a dry skillet and heat over medium heat until the remaining moisture on the beans evaporates. Stir in the oil, cranberries, garlic, parsley, tarragon, salt, and pepper, tossing to coat well.
• Cook until heated through.
Braised Rainbow Chard
2 Tbsp. extra-virgin olive oil
1 small red onion, thinly sliced
1 lb. rainbow chard, cut into ribbons
1/4 cup vegetable stock
2 Tbsp. dried currants or raisins
Salt and black pepper, to taste
Balsamic vinegar for garnish
In a large skillet, heat the olive oil over medium-high heat.
Sauté the onion for 3 minutes, until soft.
Add the chard and stir to combine. Pour in the vegetable stock and cover. Cook for 5 minutes, or until the chard wilts.
Add the currants or raisins. Season with the salt and pepper and serve with the balsamic vinegar.
Amazing Pickled Eggplant:
2 cups water
1 1/4 cups white wine vinegar, divided
1/2 cup freshly chopped parsley
1/3 cup freshly chopped rosemary
1/4 cup freshly chopped thyme
1/4 cup garlic, thinly sliced
1 t. crushed red pepper flakes
1 cup olive oil
Begin by cutting the eggplants into 1/4-inch thick slices and cut each slice into 1/4-inch thick strips. Place the eggplant strips in a colander and sprinkle with coarse salt. Place a plate on top of the eggplant, place the colander in the sink, place a few heavy cans on top of the plate, and leave the eggplant to drain for 1 hour. Using your hands, squeeze the eggplant to remove as much of the bitter juices as possible. In a large pot, combine the eggplant, water, and 1 cup vinegar, and bring to a boil. As soon as it boils, remove from heat, set aside, and allow the eggplant to cool in the liquid. Using your hands, squeeze the eggplant to remove as much of the cooking liquid as possible. Transfer the eggplant to a bowl. Add the herbs, garlic, and pepper flakes, and toss gently. Add the remaining vinegar and olive oil, and toss gently to combine.
Sterilize four 8 oz. jars and their lids by boiling them in a large pot of water for 15 minutes. Using tongs, remove the jars and lids from the water and place on a dry surface. Evenly divide the eggplant mixture among the four jars. Pour extra olive oil on top to ensure that they are thoroughly immersed. Wipe clean the rims of the jars and seal with their lids. Label and date the jars. Place the jars in the refrigerator and allow to marinate for several weeks before using. Store in the refrigerator and add additional olive oil to the jar after each use as needed.
1 Quart soy milk
6 oz. silken style tofu, extra firm
6 T. maple syrup
1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice
2 t. vanilla
1 1/2 t. cinnamon
1/2 t. cardamom
1/4 t. nutmeg
1/4 t. ground cloves
In a blender, combine all ingredients and blend until smooth. Chill before serving.
Jambalaya Rice and sausage:
One package veggie sausage
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 teaspoon vegetable oil
2 cups chicken or veggie broth
1 can (14.5 oz.) diced tomatoes
3/4 cup uncooked long grain rice
1 1/2 teaspoons dried Italian seasoning
1/2 teaspoon crushed red pepper
1/4 cup veggie or chicken broth
Remove sausange links from package
Cook till crispy
Cut into 1/2-inch-thick slices
Saute onion, celery, bell pepper and garlic in a touch of oil until tender
Stir in 2 cups broth, undrained tomatoes, rice, Italian seasoning and red pepper
Bring to boiling
Simmer, covered, for 15 minutes.
Stir in sausage pieces
If mixture appears dry, stir in 1/4 cup broth
Return to boiling
Reduce heat. Simmer, covered, for 3 to 5 minutes or until rice is tender
And, enjoy the hell out of it...
Just found this lovely apricot vegan pasta salad (veggie.com) I'm doing it and adding a fruity salad dressing....
4 ounces corkscrew pasta (fusilli)
6 fresh apricots, sliced
2 small zucchini, diced
1 red bell pepper, sliced
1 tbsp chopped fresh basil or 2 tsbp dried basil
2 cups salad greens (optional)
Cook pasta as package directs; rinse in cold water, drain and let cool. Combine pasta, apricots, zucchini, red pepper and basil in bowl. Toss with apricot basil salad dressing and serve on a bed of salad greens, if desired.
Recipes for those who have asked...
Ann: Yes, oven's do it too...
OVEN-BAKED BROWN RICE
Hands-on time: 5 minutes
Time to table: 1-1/4 hours
Makes 4 cups
• 2-1/3 cups water (or chicken broth)
• 2 teaspoons butter (olive oil optional)
• 1 cup brown rice, any variety
• 1/2 cup wild rice (or another 1/2 cup brown rice)
• 1/2 teaspoon table salt
Set oven to 375F. Bring liquid and butter to a boil. Meanwhile, in an 8x8 glass baking dish, stir together brown rice and wild rice. Sprinkle with salt. Pour hot liquid over rice and gently stir, distributing rice evenly throughout dish. Cover tightly. Bake for 60 minutes.
Remove from oven. Fluff rice with a fork, then cover lightly with a paper towel and let rest for 5 minutes. Uncover and fluff again, let rest another 5 minutes. Serve and enjoy!
Kitchenparade.com© - Copyright 2008
Carol: Yes black beans and rice, always..
Black Beans and Rice
Serve with baked tortilla chips and a green salad.
• 2 tablespoons canola oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 cups cooked white rice
• 2 cups cooked black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 2 - 3 tablespoons Worcestershire sauce
• Salt & freshly ground black pepper, to taste
• Fresh cilantro (optional)
• Sliced green onions (optional)
Heat oil in a large skillet over medium heat. Add onion and sauté until it just begins to soften. Add garlic and sauté for about 5 more minutes, or until the onion turns golden. Add spices and Worcestershire sauce, and stir into onion and garlic. Next, add the beans and then the rice. Combine the rice and beans evenly and cook until mixture is heated through. Add salt and pepper to taste and serve hot. Garnish with some chopped cilantro or green onions if desired.
Per Serving: 261 Calories; 5g Fat (18.8% calories from fat); trace Saturated Fat; 9g Protein; 45g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 82mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat;
0 Other Carbohydrates.
* Vegan Worcestershire sauce can be used
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007
Shaun: Here's your Toasted Almond Rice Pudding
For best flavor and texture, be sure this pudding is thoroughly chilled before serving. If you like cinnamon, sprinkle a generous amount on top.
1 1/4 cups blanched slivered almonds (5 oz.)
1/4 tsp. salt
1/2 cup uncooked rice (such as arborio, basmati or jasmine)
1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract
1/4 cup plus 1 Tbs. maple syrup or 1/4 cup plus 2 Tbs. maple sugar
Fresh strawberries and mint sprigs for garnish
1. Preheat oven to 350 [degrees] F. Spread almonds on baking sheet and bake until golden, about 8 minutes. Remove from oven; set aside to cool.
2. In medium saucepan, bring 1 cup water and salt to a boil over high heat. Add rice, reduce heat to low, cover and simmer until water is absorbed and rice is tender, 16 to 20 minutes, depending on type of rice.
3. Meanwhile, chop 1/4 cup toasted almonds and set aside for garnish. In blender, combine remaining 1 cup toasted almonds and 1 cup water. Blend until mixture is smooth, 1 to 2 minutes. Add 1 3/4 cups water and blend until smooth, about 1 minute.
4. Strain almond "milk" through cheesecloth into cooked rice in saucepan, squeezing out as much liquid as possible. (Or, strain "milk" through fine-mesh sieve several times before adding to rice.)
5. If using vanilla bean, scrape seeds into rice mixture with tip of knife then add bean, or stir in vanilla extract. Stir in maple syrup, return to a simmer and cook uncovered, stirring occasionally, until thickened slightly, about 8 minutes. Remove from heat; cool slightly. Transfer pudding to a bowl, removing vanilla bean if using. Cover and refrigerate overnight.
6. To serve, spoon rice pudding into dessert dishes, sprinkle with reserved almonds and garnish with strawberries and mint sprigs.
PER SERVING: 190 CAL.; 5G PROT.; 11G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 70MG SOD.;
VT recipe 11 grams fat 0 cholesterol
Typical recipe 6 grams fat 84mg cholesterol
COPYRIGHT 2000 Sabot Publishing
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