Composed Salad

[Guest guest]

There are several composed salads in the archives, including this one.

 

 

* Exported from MasterCook *

 

Composed Salad Of Winter Vegetables With Romesco Sauce

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 165

Serving Size : 1 Preparation Time :0:00

Categories : Potatoes Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

Romesco Sauce

(see separate recipe)

1 small cauliflower

broken into florets and steamed

2 carrots -- attractively cut

then steamed

3 red potatoes -- boiled and sliced

4 small red or golden beets -- roasted

peeled and quartered

3 hard-cooked eggs -- quartered

12 Sicilian green olives

Chopped parsley

 

Serves 4 to 6

 

Romesco sauce is as good with winter vegetables as garlic mayonnaise is

with summer ones. Both the sauce and the vegetables can be prepared ahead

of time.

 

Thin the sauce with enough water to give it the texture of thick

cream. Arrange the cooked vegetables attractively with the eggs and

olives, then spoon the sauce over or around them and garnish with the parsley.

 

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[Guest guest]

At 01/01/2002:

>There are several composed salads in the archives, including this one.

 

 

This one

Veg-Recipes/message/18093

Tomato and Tender Wheat Salad (Ebly)

We could use the larger couscous called Israeli

 

How about a winter one?

 

* Exported from MasterCook *

 

Spicy Roasted Vegetables with Couscous

 

Recipe By :Very Easy Vegetarian Cookbook by Alison and Simon Holst

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons olive oil -- or canola oil

2 tablespoons lemon juice

1 tablespoon dark soy sauce

1 teaspoon minced garlic -- (1-2 cloves)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 teaspoon sugar

1/4 teaspoon minced red chilli -- or chilli powder

1/4 teaspoon ground cloves

2 bell peppers (red, yellow, green or a combination)

2 med zucchini

2 med carrots

1 med red onion

1 cup couscous

8 ounces canned chickpeas -- 1 small can

1 cup boiling water -- or vegetable stock

1 tablespoon chopped flat-leaf parsley -- (1-2 tbsp) or mint

salt and pepper -- to taste

 

Measure the first nine ingredients into a screw-topped jar and shake to combine

for the marinade.

 

Halve and deseed the peppers, then cut the flesh into strips 1-2cm wide. Slice

the zucchini and carrots lengthways into strips or ribbons 0.5-1cm thick and cut

the onion into eight thin wedges.

 

Put the prepared vegetables in a plastic bag with the marinade and toss

everything together so the vegetables are evenly coated with the marinade. Leave

the vegetables to marinate for 5-10 minutes, then tip them into a shallow

roasting pan (or sponge roll tin) and bake/roast them for 12-15 minutes at

225ºC. Alternatively, cook the vegetables until tender in a double-sided

contact grill on medium for about 5 minutes.

 

While the vegetables cook, measure the couscous into a large bowl. Add the

chickpeas then the boiling water or stock. Leave to stand for 5 minutes then

fluff with a fork. Cut the cooked vegetables into 1-2cm pieces, then stir these

into the couscous mixture along with any remaining marinade or cooking juices.

Toss the mixture together, adding salt, pepper and chopped herbs to taste,

before serving.

 

Source:

" Very Easy Vegetarian Cookbook "

Copyright:

" Alison Holst and Simon Holst "

S(ISBN):

" 0-908808-94-1 "

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Per Serving (excluding unknown items): 418 Calories; 13g Fat (26.3% calories

from fat); 14g Protein; 65g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol;

288mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0

Fruit; 2 Fat; 0 Other Carbohydrates.

 

NOTES : Roasted vegetables, chickpeas and couscous combine in this interesting

combination of colours, flavours and textures. The ingredients list may seem

long but most are simply used in a marinade for the vegetables. Jo's note:

This was very good, but the vegetables took twice as long to cook and it needed

more water and more time to soften the couscous. I added a vegetable stock cube

to the boiling water, too.

 

 

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