Guest guest Posted April 8, 2003 Report Share Posted April 8, 2003 Lentil & Leek Salad Serve this salad by itself or over a plate of mild-flavored mixed greens, very lightly dressed with oil and vinegar. A mix that includes some Chinese greens would be great. 1/2 lb. dried lentils (3 cups cooked) 2 to 3 medium leeks, white only, chopped (2 cups chopped) 1 tbsp. + 1 tsp. olive oil about 1/3 cup plump raisins 1/2 cup chopped flat-leaf parsley 1/4 cup chopped cilantro 1 large stalk celery, thinly sliced 2 to 3 tbsps. rice wine vinegar salt and pepper to taste 1 clove garlic, minced 1/2 lb. fresh spinach, sliced in 1 " strips a squirt of lemon juice Simmer the lentils in well salted water until tender, about 20 to 25 minutes, then drain. Saute the chopped leeks in one tablespoon of olive oil until they are soft and just barely beginning to turn color. Meanwhile, plump the raisins in about a cup of scalding hot water for at least ten minutes, then drain well. Combine the cooked lentils, the sautéed leeks, and the raisins. Add the parsley, cilantro, sliced celery, rice vinegar, and half a teaspoon salt, and toss gently but thoroughly. Add another teaspoon of olive oil to the pan in which you sautéed the leeks, and stir the minced garlic in it for about a minute. Add the spinach and toss over high heat just until the spinach is wilted and the excess water cooks away. Squirt a little fresh lemon juice on the spinach, toss again, and add it to the salad. Toss the salad again, and taste it. Season with salt, fresh ground black pepper, and more rice vinegar or lemon juice, to your taste. Then let the salad marinate for an hour, and taste it again. If you're not worried about your fat intake, you can drizzle on a little more olive oil. Makes 6 servings. Spicy Stir-Fried Tofu With Coconut Rice Fragrant coconut rice is a wonderful counterpoint to the hot and spicy tofu mixture. It's best to stir-fry in a wok, but in a pinch you can use a large 12-inch skillet. ***RICE*** 1 tablespoon Asian sesame oil 1 small finely diced onion -- (1/2 cup) 1 tablespoon minced fresh ginger 1 small clove garlic -- minced 1/4 teaspoon turmeric 1 3/4 cups uncooked basmati rice 15 ounces canned low-fat coconut milk 1/2 teaspoon grated lime peel 1/2 teaspoon salt ***REMAINING INGREDIENTS*** 20 ounces extra-firm tofu well drained and cut into 1/2-inch cubes 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons granulated organic sugar 1 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon cayenne 2 tablespoons peanut oil 4 scallions with white and light green -- parts coarsely chopped 2 tablespoons fresh lime juice 1/2 cup chopped fresh cilantro RICE: In 3-quart saucepan, heat oil over medium-low heat. Add onion, ginger, garlic and turmeric and cook, stirring often, for 8 minutes. Add rice to saucepan, stirring to coat. Add coconut milk, 2 cups water, lime peel and salt. Increase heat and bring to a boil. Reduce heat to low, cover and cook until rice is tender, stirring twice during cooking, 15 to 18 minutes. Remove from heat and let stand, covered, while you prepare tofu. Don't worry if mixture looks wet-liquid will be absorbed by the time you're ready to serve. In large bowl, combine tofu, coriander, cumin, sugar, salt, paprika and cayenne. Using rubber spatula, toss gently to coat. In wok or large skillet, heat oil over medium-high heat. Add tofu and stir-fry until crispy and golden, 5 to 7 minutes. Add scallions and stir-fry until just wilted, 1 to 2 minutes. Stir in lime juice. Divide coconut rice among plates and spoon tofu mixture on top. Garnish with cilantro and serve hot. Makes 6 servings. Chocolate Cream Couscous Cake 2 1/2 cups water 1 1/2 cups packed brown sugar /sugar in the raw or Sucanat 1/4 cup unsweetened cocoa 1 cup couscous 1 tablespoon vanilla extract 10 ounces barley malt-sweetened chocolate chips OR regular semisweet chocolate chips(Tropical Source work well) 21 ounces firm " lite " silken tofu -- at room temperature 3 tablespoons maple syrup or honey Preheat oven to 300 degrees. Place pecans on baking sheet and toast in oven until golden, about 20 minutes. Let cool, then transfer pecans to food processor and process until coarsely ground. In medium saucepan, mix water, sugar, cocoa and couscous. Bring to a simmer and cook, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in vanilla. Spread mixture into ungreased 9-inch springform pan. Sprinkle '/4 cup ground pecans over top. In small saucepan, melt chocolate chips over low heat, stirring constantly. Transfer to food processor or blender, add tofu and maple syrup, then process until smooth. Pour mixture over couscous base and top with remaining pecans. Refrigerate until cake is set, about 2 hours. Serve cold. Makes 8 servings. Red Hot Grilled Potatoes 12 small new white potatoes -- about 2 1/4 lb total 3 tablespoons light-tasting olive oil 1 1/2 tablespoons hungarian paprika 3/4 teaspoon chili powder 3/4 teaspoon cayenne pepper 1 teaspoon salt Put rack in center of oven; heat oven to 400 degrees. Have ready foil-lined baking pan, large enough to hold potatoes in a single layer. Put potatoes in plastic food bag. In small dish, combine remaining ingredients. Add mixture to potatoes. Shake bag to coat potatoes. Transfer potatoes in a single layer to prepared baking sheet. Drizzle any remaining oil and spices over potatoes. Bake until just barely tender (but still firm), 25 to 30 minutes, depending on size of potatoes. Turn a few times during baking. Can be baked several hours ahead and kept at room temperature. To serve, sprinkle with salt and place over hot barbecue fire until seared and hot, just a few minutes, turning often. Serve hot. Chinese Ma Po 1/2 c. vegetable broth 1/3 c. hoisin sauce 1 tbsp. rice wine or dry sherry 1/3 c. ketchup 1/2 tsp. hot sauce 1 tbsp. sesame oil 1 tbsp. vegetable oil 3 garlic cloves, minced 1 lb. firm tofu, cut to 1/2 " cubes 2 cs. mung bean sprouts 1 tbsp. cornstarch mixed with 2 tablespoons water 2 green onions, slivered In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside. Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts & cook another minute. Add dissolved cornstarch & stir till sauce thickens. Serve over noodles tossed in sesame oil or over steamed rice.. Garnish with onions. Makes 6 servings. Rosemary Rice with Walnuts 1 c. brown basmati rice 1 3/4 cs. water 1/4 tsp. sea salt 1 tbsp. olive oil (may be doubled) 1 medium onion, chopped 1/2 c. chopped celery 1 garlic clove; minced 1/2 c. small walnut pieces 2 1/2 tbsps. chopped fresh rosemary 1 tbsp. tamari or shoyu Wash and drain the rice and place it in a heavy saucepan over medium heat. Let the rice dry out somewhat and begin to toast lightly, then add the water and salt. Bring to the boil, boil for 1 minute, then cover and cook over low heat without stirring for 40 minutes. Let the rice rest for 10 minutes before removing the lid. Fluff the rice with a rice paddle or fork. While the rice is cooking, heat the oil in a skillet and add the onion, celery, and garlic. Saute for 3 to 4 minutes. Add the walnuts and rosemary and saute about 5 minutes longer. Add the tamari or shoyu and mix well. Combine the sauteed mixture with the rice. Serve immediately or reheat in a casserole. Variation: Add 1/2 cup sliced mushrooms along with the walnuts. Makes 4 servings. Hot and Sour Szechwan Eggplant 8 to 6 Japanese eggplants sliced in 1/2 inch rounds 2 to 1 tablespoon sesame oil 6 cloves garlic, finely chopped 1/4 cup soy sauce 1/4 rice vinegar 1/2 cup vegetable stock 1 teaspoon to 1 tablespoon tobasco sauce, (to taste) 1 tablespoon cornstarch 1 large red bell pepper, chopped 2 to 1 tablespoon minced ginger 8 rehydrated dried shitakes, or cloud ears, sliced sliced green onions and cilantro for garnish In large bowl, toss eggplant with oil. Heat wok or large skillet on high until just smoking. Add eggplant, stir for 2 minutes, add garlic. Cover wok and lower heat to medium high. Let eggplant steam for 5 to 10 minutes, stirring occasionally until eggplant is light brown. In large cup, combine soy, vinegar, stock, hot sauce and cornstarch. Add peppers, ginger and mushrooms to wok and cook for 5 minutes until eggplant is tender. Reduce heat to medium, stir in liquid ingredients and stir until thick. Garnish with green onions and cilantro. Makes 4 servings. Indonesian Fried Rice With Tofu 1 tablespoon oil 8 white button mushrooms -- sliced 1 small red onion -- finely chopped 1 green bell pepper -- seeded & diced 2 medium tomatoes -- diced 4 ounces extra-firm tofu -- diced 1 teaspoon paprika 1/2 teaspoon freshly ground black pepper 3 cups cooked brown rice -- or jasmine rice 1 1/2 cups broccoli florets -- blanched 3 tablespoons tamari sauce -- or soy sauce 1 cucumber -- peeled & finely -- chop 2 whole scallions -- trimmed & chopped Heat oil in large skillet or wok over medium-high heat. Add mushrooms, onion and bell pepper; stir-fry for 5-6 minutes. Add tomatoes, tofu, paprika, and black pepper. Cook, stirring, for 4 minutes more over medium heat. Stir in rice, broccoli, tamari or soy sauce, and cook, stirring, until rice is steaming, about 3 minutes. Spoon rice mixture onto serving plates; top each dish with cucumber and scallions. Makes 6 servings. Millet Stew in a Crockpot 1 cup millet 4 cups water 2 onions, wedged 2 potatoes, chunked 2 carrots, chunked 1 cup celery with leaves, chunked 1/2 lb. mushrooms, chopped 2 bay leaves 1/2 teaspoon basil 1/2 teaspoon thyme or marjoram Toast millet in a dry skillet for about 5 minutes. Stir constantly to avoid burning. Put millet in crockpot, saute vegetables if you have the time and inclination. Add all ingredients to a slow cooker and cook for 4 hours on high or 6 to 7 hours on low. Makes 4 servings. Sicilian Lentil Pasta Sauce Thick and rich with mushrooms, lentils and spices,this sauce is high in protein and fiber as well as in flavor. If you like a thick pasta sauce, this is it. 1 c. chopped onions 2 cs. sliced mushrooms 3 garlic cloves; finely chopped 1 c. uncooked dried lentils 3 cs. water 16 ozs. canned tomato sauce, no salt 6 ozs. tomato paste 1 1/2 tsps. raw sugar 1/2 c. water In a large nonstick sauce pan over medium heat add onions mushrooms and garlic adding a bit of water to prevent sticking. Cook until tender, about 5 minutes. Add lentils and water. Bring to a boil stirring occasionally. Reduce heat to low and cover and cook for 40 minutes. Add remaining ingredients and bring to a boil. Cover and cook 20 minutes stirring occasionally. Add more water if a thinner sauce is desired. Serve over pasta or rice. Makes 8 servings. Creole Eggplant Soup 2 tablespoons light olive oil 1 large onion, chopped 3 medium stalks celery, diced 1 clove garlic, minced 1 1/2 tablespoons unbleached white flour 2 large potatoes, peeled and finely diced 1 large eggplant (about 1 l/2 pounds), peeled and diced 2 to 3 tablespoons chopped fresh parsley 1 tablespoon minced fresh basil, or 1 teaspoon dried basil 1 teaspoon curry powder 1/4 teaspoon dried thyme 1 cup rice milk, or soy milk salt and freshly ground black pepper Heat the oil in a large soup pot. Add the onion, celery, and garlic and saute over very low heat, stirring frequently, for 10 minutes. Add a small amount of water if needed to keep the mixture moist. Sprinkle in the flour and cook, stirring, for another minute or so. Add the potato and eggplant dice along with enough water to cover all but about an inch of the vegetables, leaving them above the water line. Bring to a simmer. At this point you should be able to push all the vegetables below the water. Add the thyme, stir well, then cover and simmer gently for 35 to 40 minutes. Stir in the parsley, basil, and soy milk, using more or less as needed to achieve a slightly thick consistency. Season to taste with salt and pepper, simmer for another 5 minutes over very low heat, and serve. Makes 6 servings. Kasha Varnishkas 1 box farfalle (bow tie noodles) 1 onion, chopped 1 cup kasha (buckwheat groats. You can find them in the Kosher foods section) 1 tablespoon olive oil 2 cups vegetable broth/bullion Cook pasta as directed on package. Soak kasha in 1/3 to 1/2 cup fluid. Sauté onions in olive oil until tender. Add kasha and stir to blend until kernels separate. Add broth/bullion and bring to boil. Turn to simmer and cook for 10 to 15 minutes until liquid is absorbed. Blend with pasta and serve with veggies or eat alone. Makes 6 servings. Eggplant Crockpot Caponata 1 lb. plum tomatoes, diced and seeded 1 eggplant, in 1/2 " pieces 2 med zucchini, in 1/2 " pieces 1 onion, finely chopped 3 stalks celery, thinly sliced 1/2 cup chopped parsley, flat or Italian preferred 2 tablespoon red wine vinegar 1 tablespoon brown sugar 1/4 cup raisins 1/4 cup tomato paste 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 to 2 tablespoons extra virgin olive oil 3 tablespoons oil-cured black olives(optional) 2 tablespoons capers (optional) Prepare the eggplant by soaking, salting or pressing- whatever you normally do. Dice but do not peel. Chop and dice all the vegetables. Combine tomatoes, eggplant, zucchini, celery, onion, parsley, vinegar, sugar, raisins, tomato paste, salt & pepper in crock pot. Cook covered on low heat for 5 1/2 hours. Do not remove cover during cooking. Turn off heat, stir in olive oil, olives & capers, if using. Serve warm or cold. Makes 3 to 4 cups. 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