Vegetarian Cooking for Everyone

[Guest guest]

I like Deborah Madison's vegetable recipes the best in this book. Here are

some we tried that were excellent. My husband doesn't even really like

zucchini or yogurt but he snarfed up the entire dish for dinner. And I made

the eggplant rounds with some gorgeous Japanese eggplant I found.

 

* Exported from MasterCook II *

 

Yogurt Sauce w/Cayenne and Dill

 

Recipe By : Deborah Madison's Vegetarian Cooking for Everyone

Serving Size : 1 Preparation Time :0:00

Categories : Sauces

 

Amount Measure Ingredient -- Preparation Method

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1 cup yogurt

1/2 cup yogurt cheese or sour cream

1 large garlic clove

salt

2 teaspoons chopped dill

1/4 teaspoon cayenne or hot paprika

 

Whisk the yogurt and yogurt cheese together. In a mortar, mash the garlic

to a paste with 1/2 tsp salt; measure 1 tsp, then add it to the yogurt

with the dill and cayenne. If you have time, refrigerate for 1 hour before

serving.

 

Makes 1 1/2 cups

 

 

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NOTES : When my friend Clifford WRight made this sauce for me, I couldn't

stop eating it. Endlessly enjoyable you'll see this sauce

suggested throughout the book.

 

 

* Exported from MasterCook II *

 

Zucchini Matchsticks with Yogurt Sauce

 

Recipe By : Deborah Madison's Vegetarian Cooking for Everyone

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds zucchini

salt

2 tablespoons olive oil

1/2 cup Yogurt Sauce with Cayenne and Dill

 

Trim the ends of the zucchini, slice each one crosswise in half, then into

long slabs about 1/3 inch thick. Angling your knife, cut the slabs into

strips, also 1/2 inch wide.Toss with with 1 1/2 Tbsp salt, set them in a

colander, and let stand for 30 minutes. Rinse and pat dry. Meanwhile,

prepare the sauce. Heat the olive oil in a wide skillet, add the zucchini,

and saute over high heat until lightly browned in places, about 5 minutes.

(If you prefer to avoid the oil, steam the zucchini instead.) Turn into a

bowl and serve the sauce spooned over the top.

 

 

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NOTES : Yogurt Sauce with Cayenne and Dill is excellent here IF you shred

the zucchini instead of cutting it, you get more of a " hash. " It's

not as pretty, but the flavors are better amalgamated, and it

makes a great filling for a crepe or omelet.

 

 

* Exported from MasterCook II *

 

Tomato Salad on Grilled Eggplant Rounds

 

Recipe By : Deborah Madison's Vegetarian Cooking for Everyone

Serving Size : 4 Preparation Time :0:00

Categories : Salads Vegan

 

Amount Measure Ingredient -- Preparation Method

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

2 eggplants, 8 to 12 oz each

olive oil

salt and freshly milled pepper

3 ripe tomatoes or 1 1/2 cups cherry tomatoe

1 shallot -- finely diced

3 tablespoons finely sliced green or opal basil leaves

1 tablespoon capers -- rinsed

1 tablespoon extra virgin olive oil

aged red wine vinegar

 

Slie the eggplants into rounds about 1/3 inch thick. Brush both sides with

olive oil and grill or broil until browned and tender, 5 to 6 minutes on

each side. Divide them among four plates and season with salt and pepper.

While the eggplant is cooking, dice the tomatoes into nice-looking pieces

or halve the cherry tomatoes and toss them with the shallot, basil,

capers, a pinch of salt, and the extra virgin olive oil. Add pepper and a

little vinegar to taste. Spoon the tomatoes over the eggplant and serve.

 

 

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NOTES : This makes a stunning little salad that's fast and easy to make.

For an especially handsome effect, use yellow or mixed color

tomatoes and purple basil. Look for small Italian eggplants.