Guest guest Posted June 5, 2001 Report Share Posted June 5, 2001 I was fascinatead by Wenner's VeggiePack idea. Basically, he suggests you purchase a variety of produce, wash and cut it, then mix it all up and put it in the refrigerator in serving sizes. This means you always have a nice mix of fresh produce ready to be used in salads, stirfries, sauces, steamed, etc. Many of his recipes call for the " veggiepack " . One confusing thing to me is, since this is also used raw, how can you include things such as sweet potatoes and turnips or Brussels sprouts or collards? Do you eat these things raw? Ellen * Exported from MasterCook Mac * VeggiePack Recipe By : Garden Cuisine, Paul Wenner, p284 Serving Size : 35 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups fresh vegetables greens (any combination ) -- * 4 cups fresh vegetables roots (any combination ) -- ** 1/2 cup uncooked snow peas 1/2 cup uncooked red bell peppers 4 cups fresh vegetable flowers (any combination ) -- *** 2 cups fresh vegetable grains of legumes -- **** - any combination * bok choy, celery, collard greens, fennel, kale, spinach, Swiss chard ** carrots, cassava, daikon, leeks, onions, radishes, sweet potatoes, turnip, yams *** broccoli, Brussels sprouts, red, green or Chinese cabbage, cauliflower **** beans (all kinds), corn on the cob, snow pea Makes 35 servings. Enough for one person for a week. This name either has or will pop up quite a bit as you discover my Garden Cuisine Plan. If you can get into the habit of making these cut-up " VeggiePacks " along with the softer, leafy-greens-based Essential Salad every week and eating them every day, you will reap some powerful nutritional rewards -- I guarantee it! Wash each vegetable and cut to appropriate size. Each needs to be cut so that they all cook about the same time. (Remember, these can also be eaten raw.) This may take a little experimenting the first time or two. Now toss all of the cut-up ingredients in a large mixing bowl or plastic bag. Place 2 cups of this mixture in a 1-quart ziplock or " green " bag. Place in the refrigerator for later use. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium _____ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 2001 Report Share Posted June 6, 2001 At 12:56 PM 6/5/01 -0400, Ellen C. wrote: >I was fascinatead by Wenner's VeggiePack idea. Basically, he suggests >you purchase a variety of produce, wash and cut it, then mix it all >up and put it in the refrigerator in serving sizes. This means you >always have a nice mix of fresh produce ready to be used in salads, >stirfries, sauces, steamed, etc. Many of his recipes call for the > " veggiepack " . > >One confusing thing to me is, since this is also used raw, how can >you include things such as sweet potatoes and turnips or Brussels >sprouts or collards? Do you eat these things raw? > >Ellen I spent time going over the introductory material in this book today and looking more closely at the recipes. I had some of the same questions about this recipe, so I'm glad that you mentioned them. There are raw potatoes too. And, who has the time and energy to cut up a whole week's worth of veggies at one time? I would get very bored and my back would start to ache. Hey, maybe this is a reason to have the TV in the kitchen! Also, I think that by the end of a week the veggies would be getting rather old. Yuck. Are there some recipes in this book that call for 2 cups of VeggiePack? I have not seen any yet. Kathleen Quote Link to comment Share on other sites More sharing options...
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