More from The Global Vegetarian

[Guest guest]

I didn't get around to posting these when the Global Vegetarian was the

cookbook of the week.

 

* Exported from MasterCook *

 

Banana Bread French Toast

 

Recipe By : The Global Vegetarian by Jay Solomon, page 142

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup egg substitutes

(about 2 eggs -- beaten)

8 slices Hazelnut Banana Bread -- (see Index)

OR your favorite banana bread

Vegetable spray

 

Makes 4 servings

 

I discovered this fabulous brunch idea at the Villa Banfi dining room of

the Statler Hotel at Cornell University, my alma mater. Here is my version.

 

In a shallow mixing bowl, pour the egg substitutes or eggs. Heat a lightly

sprayed nonstick skillet over medium heat. Take a slice of banana bread

and dredge both sides in the egg mixture. Place onto the heated skillet

and cook both sides until golden brown. Transfer to warm plates and repeat

with the remaining slices of bread.

 

If you'd like, serve with Nutmeg Applesauce (see Index).

 

Converted by MC_Buster.

 

 

 

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

 

 

* Exported from MasterCook *

 

Vegetable Couscous

 

Recipe By : Global Vegetarian, by Jay Solomon, page 122

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 small yellow onion -- diced

1 medium red bell pepper -- seeded and diced

1 cup diced zucchini

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups water

2 scallions -- chopped

1 cup couscous

15 ounces canned red kidney beans or chickpeas -- drained

(optional)

 

Makes 4 servings.

 

This makes an enticing bed for grilled vegetables, curries, and hearty stews.

 

In a medium saucepan, heat the oil. Add the onion, bell pepper, and

zucchini and saute for about 7 minutes. Add the seasonings and cook for 1

minute more. Add the water and scallions and bring to a boil. Stir in the

couscous and beans, if desired, cover, and remove from the heat. Let stand

for 10 minutes.

 

Fluff the couscous before serving.

 

Converted by MC_Buster.

 

 

 

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[Guest guest]

Kathleen,

 

Can you post the recipes for the Hazelnut Banana Bread and the Nutmeg

Applesauce?

 

Thanks,

 

Amanda

 

 

 

____________________

The difference between ignorance and apathy? I don't know, and I couldn't

care less....

 

-

Kathleen <schuller

<Veg-Recipes >

Sunday, July 25, 1999 1:01 PM

More from The Global Vegetarian

 

 

Kathleen <schuller

 

* Exported from MasterCook *

 

Banana Bread French Toast

 

*Message Clipped*

 

 

8 slices Hazelnut Banana Bread -- (see Index)

OR your favorite banana bread

Vegetable spray

 

If you'd like, serve with Nutmeg Applesauce (see Index).