vegan: kabobs with rice mixed with cilantro chutney

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contains two recipes

 

 

 

 

* Exported from MasterCook *

 

Grilled Vegetables on Lemon Grass Stick Skewers with Cilantro Chutney

 

Recipe By :Fresh and Fast Vegan Pleasures by Amanda Grant

Serving Size : 4 Preparation Time :1:30

Categories : Grilling

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons peanut oil

3 shallots -- finely sliced

3 garlic cloves -- roughly chopped

1 inch piece fresh ginger -- peeled and chopped

2 tablespoons soy sauce

1/2 orange -- juiced

1/2 lime -- grated zest and juice

2 tablespoons turbinado sugar

1 teaspoon turmeric

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1 tablespoon water

8 lemon grass stalks

peanut oil to brush vegetables

BITE-SIZED CHUNKS:

2 red bell peppers

1 yellow bell pepper

1 eggplant

2 zucchini

2 yellow zucchini or 4 pattypan squash

TO SERVE:

1 recipes cilantro chutney with almonds

1 1/2 cups basmati rice

handful fresh cilantro -- roughly chopped

 

1. Heat the measure of oil in a large frying pan or saucepan. Add and saute the

shallots, garlic and ginger over moderate heat for a few minutes, until golden.

Stir in the soy sauce, orange juice, lime zest and juice, sugar, turmeric,

ground coriander seed, cayenne pepper and water. Cook for a couple more minutes,

then remove this marinade from the heat and let cool.

 

2. Add prepared vegetables to the marinade and toss together so that the pieces

are well coated. Cover and set aside to marinate for at least 1 hour.

 

3. Meanwhile, make the cilantro chutney (see recipe). Soak the lemon grass

sticks (or bamboo skewers) in cold water for 10 minutes.

 

4. Pierce a hole through the middle of each piece of vegetable and thread the

pieces onto the lemon grass sticks (or skewers). Divide the vegetables equally

among the sticks, alternating the pieces as you thread them. Set aside while you

preheat the grill on the hottest setting.

 

5. Meanwhile, bring a large saucepan of water to a boil. Add the rice and cook

for 15 minutes, or until the grains are tender. Drain well.

 

6. While the rice is cooking, brush the vegetables with peanut oil and grill for

about 5 minutes. Baste the vegetables with any remaining marinade, turn them

over and cook for another 5 minutes.

 

7. PRESENTATION: Fork half the cilantro chutney through the rice. Spoon the hot

rice into warm bowls or rimmed plates. Top each portion with a couple of

vegetable skewers. Scatter cilantro over the top and serve immediately, offering

the remaining cilantro chutney as an accompaniment.

 

[Turbinado Sugar: A raw sugar that has been steam-cleaned. The coarse crystals

are blond in color and have a delicate molasses flavor.]

 

EACH: 475 cals; 11g protein; 9g fat (17% cff); 86g carbohydrates, 4g fiber.

 

Description:

" Recipe show on the book's front cover "

Copyright:

" 2002 Amanda Grant "

T(Cooking):

" 0:15 "

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

 

Per Serving (excluding unknown items): 427 Calories; 9g Fat (18.5% calories from

fat); 11g Protein; 79g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 573mg

Sodium. Exchanges: 3 Grain(Starch); 4 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other

Carbohydrates.

 

Serving Ideas : serve with coriander basmati and cilantro chutney

 

NOTES : " Firm blades of aromatic lemon grass make novel, flavor-imparting

skewers for these colorful grilled vegetables. Served with basmati rice tossed

with cilantro chutney, they make a deliciously quick meal. Of course, you can

always use wooden satay sticks instead of lemon grass, and chopped fresh

cilantro can be mixed with the rice instead of the chutney when you are in a

real hurry. When warm weather is the inspiration for al fresco cooking, grill

these little kebabs on the barbecue. "

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 5663 0 0 0 0

 

 

* Exported from MasterCook *

 

Cilantro Chutney with Almonds

 

Recipe By :Fresh and Fast Vegan Pleasures by Amanda Grant

Serving Size : 4 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

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

4 tablespoons cilantro -- roughly chopped

1 tablespoon ground almonds

1 inch piece fresh ginger -- roughly chopped

2 garlic cloves -- roughly crushed

1/2 lime -- juiced

2 red chili peppers -- seeded, finely chopped

salt and black pepper

 

Mix the cilantro, almonds, ginger ,garlic and lime juice with the chili peppers.

Season with salt and pepper. Let stand 10 to 30 minutes before serving.

 

Copyright:

" 2002 Amanda Grant "

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

 

Per Serving (excluding unknown items): 38 Calories; 1g Fat (25.3% calories from

fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

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