Just some recipes - sigh

[Guest guest]

Just a few odds and ends.

Crossposted to SDA-veg-recipes and Veg-Recipes

--

Bonni Adamant Dilettante, so keep it simple, please.

My Obligatory Homepage http://home.att.net/~bonnithoza

" Every year, back comes Spring, with nasty little birds yapping their fool heads

off and the ground all mucked up with plants. " --Dorothy Parker

 

* Exported from MasterCook *

 

Vegetable Tofu Stir-Fry

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1/4 lb. mushrooms -- chopped

2 Tbs. lite soy sauce

1/4 cup dry sherry or vegetable stock

2 Tbs. fresh ginger -- minced

3 cloves garlic -- minced

1 lb. carrots -- sliced

1 lb. tofu -- thinly sliced

1 tsp. vegetable oil

1 lb. snow peas -- thawed if frozen

1 bunch scallions -- cut into 1 inch

pieces

 

Combine first 7 ingredients in a bowl and marinate 30 minutes. Heat oil in a

heavy skillet or wok over medium high heat. Add tofu mixture and stir-fry 3-4

minutes. Add remaining ingredients and stir-fry 3-4 minutes or until carrots are

tender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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* Exported from MasterCook *

 

Vegie Harv

 

Recipe By : Eddie Fong

Serving Size : 1 Preparation Time :0:00

Categories : Eggs Side Dishes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

3 Tbl. oil

1/2 cup sliced onion

1/2 cup sliced mushrooms

1 1/2 cups shredded cabbage

1 cup spinach

1/4 cup diced tomatoes

2 eggs

 

1. In a pan with the hot oil, saute the vegatables for a few minutes.

 

2. Add eggs and scramble together. Serve.

 

 

 

 

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* Exported from MasterCook *

 

West African Peanut Soup

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Ethnic Soups & Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 Tbs. peanut or vegetable oil

2 cups onion -- chopped

1/2 tsp. cayenne -- or other ground

dried chilies, or to taste

1 tsp. fresh ginger -- grated

1 cup carrots -- peeled and chopped

2 cups sweet potatoes -- peeled and chopped

4 cups vegetable stock

2 cups tomato juice

1 cup smooth natural peanut butter

1 Tbs. sugar (optional)

1 cup scallions or fresh chives -- chopped

 

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onions 5-6

minutes, or until just translucent. Stir in cayenne, fresh ginger and carrots

and sauté 2 minutes. Add potatoes and stock. Bring soup to a boil. Reduce heat

to medium and simmer about 15 minutes, or until vegetables are tender. Working

in batches if necessary, purée vegetables with cooking liquid and tomato juice

in a blender or food processor. Return purée to soup pot. Stir in peanut butter

until smooth. Adjust sweetness to taste with sugar. Gently reheat soup. Do not

scorch. Add more stock or tomato juice for a thinner soup. Serve sprinkled with

chopped scallions or chives.

 

 

 

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* Exported from MasterCook *

 

White Bean Salad

 

Recipe By : Centro Cocina Mexicana

Serving Size : 1 Preparation Time :0:00

Categories : Beans Ethnic

Salads Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 cup dry white beans -- preferably navy or

Great Northern

3 tablespoons fresh lemon juice or more to taste

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 Near East or Aleppo pepper or red pepper

flakes

1/4 cup chopped flat-leaf parsley

1/4 cup thinly sliced scallions

1/4 cup finely chopped walnuts

1/4 cup pomegranate seeds

1 1/2 teaspoons Extra-Virgin Olive Oil

 

1. Pick over the beans and discard any foreign matter. Soak in water, to cover,

overnight.

 

2. Drain; place in a deep pan, cover with plenty of fresh cold water, and bring

to a boil. Lower the heat and cook at a simmer, partially covered, until the

beans are tender, About 1 1/2 hours. (You can tell when they are almost done by

removing one or two beans with a spoon and blowing gently on them--the skins

will burst.)

 

3.Simmer another 10 minutes, then remove from the heat and drain well in a

colander. Reserve a few tablespoons of the liquid for the salad and the

remaining liquid for another purpose.

 

4. Place the beans in a bowl, add the lemon juice, salt, and pepper; toss well

and let stand 10 minutes.

 

5. Add the remaining ingredients and toss again. Lightly crush the beans with

the reserved liquid. Serve cold or at room temperature.

 

 

 

 

 

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* Exported from MasterCook *

 

Wilted Radicchio

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Side Dishes Vegan

 

Amount Measure Ingredient -- Preparation Method

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

1 Radicchio (regular or Tardivo)

2 TBS Olive Oil

to taste Salt and Pepper

1/4 cup Italian Seasoned Bread Crumbs

to taste Red Chili Pepper Flakes

 

1. Cut Radicchio in hlf, from top to bottom.

 

2. Place halved Radicchio in Grill pan over medium-high heat, or barbecue grill,

with cut side facing up.

 

3. Brush Olive Oil and the Radicchio.

 

4. Season with salt and pepper, and red chilli pepper flakes if you want.

 

5. Sprinkle Bread Crumbs.

 

6. Turn over and repeat olive oil, seasoning and bread crumbs.

 

7. Allow to wilt (about 3-4 minutes on each side).

 

Note: You can also add fine chopped garlic and shallots to the olive oil to

brush onto the Radicchio.

 

 

 

 

 

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