Guest guest Posted August 6, 2001 Report Share Posted August 6, 2001 here's a picture of a kabocha <http://www.harvestmoon.com.au/kabocha.htm> Earlier I said " Warning - all of these sauce recipes have multiple paragraph notes! I took out the dividing blank line between paragraphs " I MEANT to type " SASS " recipes (not sauce) and I should have said -- you may have to fix the long notes. See what the mailers do near the end of long paragraphs... >NOTES : 1) Jade-green broccoli vies with red and yellow bell peppers for center stage in this exotic Asian stew. For relatively little effort, this recipe rewards you with a sophisticated sauce reminiscent of Thai restaurant fare. 2) The only ingredient you may not recognize here is seitan, a dense, high-protein meat substitute made of wheat gluten. Seitan plays a big role in the Buddhist vegetarian kitchen and is traditionally seasoned with soy sauce (and sometimes ginger); its flavor contributes nicely to the sauce. 3) You'll find seitan in the refrigerated section of health-food stores. Don't be discouraged when you open the plastic tub and discover large, strange-looking chunks. Once chopped finely, the seitan adds real substance and a delightfully chewy texture. 4) Lime juice is needed to balance the sauce, but it quickly dulls the sprightly color, so serve wedges of lime on the side and let everyone squeeze to taste. I like to serve this dish in large, shallow soup bow! l! s ov er Thai jasmine or basmati rice.<<< Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb NEW Cal Foods http://home.earthlink.net/~kitpath/links/LibCalFood.htm NEW cookbook covers http://home.earthlink.net/~kitpath/MC/iAlbum.html Quote Link to comment Share on other sites More sharing options...
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