Aromatic cabbage
Yield: 6 servings
Ingredients:
- 1 Cabbage; small about 2 1/2s 1/2 ts Fennel seeds whole
- 2 Onions;medium 4 ts Sesame seeds
- 3 tb Vegetable oil 1/2 ts -Salt
- 1/2 ts Cumin seeds
Instructions:
whole This fine stir-fry will make fans out of people who are ho-hum about
cabbage. This recipe is from Madhur Jaffray's Cookbook, _Food for Family
and Friends_.
Remove coarse outer leaves from cabbage, quarter and core. Cut into fine
fine shred, either by hand or with food processor. Set aside. Peel onions;
cut in half lengthwise. Cut crosswise into thin half rings; set aside.
In large wok or large wide pot over medium heat, heat oil. When very hot,
add the cumin and the fennel seeds. As soon as the seeds turn a shade
darker (just a few minutes) toss in the sesame seeds. Stir for a second
before adding onions. Stir fry 2 or 3 minutes or 'til browned on the edges.
Cover tightly and turn heat to low. Cook 2-3 minutes or 'til cabbage wilts.
Uncover and cook over high heat, stir fry 5 minutes or 'til vegetables are
very tender. SERVES: 6 SOURCE: _Food for Family and Friends_ by Madhur
Jaffray via Toronto Sun.
Posted by Anne Maclellan
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---------- Recipe via Meal-Master (tm) v8.01
Title: Asparagus Strudel
Categories: Vegetarian
Yield: 6 servings
2 lg Onions; finely chopped 8 Phyllo pastry sheets
1/4 lb Butter or vegan margarine 1 1/2 lb Trimmed asparagus; washed,
-plus: - chopped and cooked
2 tb Butter or vegan margarine - until tender
1 1/3 c Fine fresh breadcrumbs 1/4 c Finely chopped parsley
---------------------------------TO GARNISH---------------------------------
Parsley sprigs Asparagus tips
Lemon slices
------------------------VEGAN YOGURT & HERB DRESSING------------------------
1/2 c Vegan yogurt Freshly ground black pepper
Salt 2 tb Chopped mint
Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter
or vegan margarine for 10 minutes, until soft but not browned.
In another pan, heat 4 tablespoons of the butter or vegan margarine and
saute the crumbs until crisp. Melt the remaining butter or vegan margarine
in a small saucepan.
Spread one phyllo pastry sheet out on a large board and brush with butter
or margarine. Put another pastry sheet on top and brush with more butter
or margarine. Repeat until all sheets have been used.
Spread the onions evenly on top of the pastry, keeping the edges clear. Put
the asparagus over the top of the onions and sprinkle with three-quarters
of the crumbs and the parsley.
Fold over 2 inches all around the pastry, then fold the long edges over to
make a roll.
Place the roll, seam side down, on a baking sheet and bend it around into a
horseshoe shape. Brush with remaining melted butter or margarine and
sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and
crisp. Garnish with parsley sprigs, lemon slices and asparagus tips.
Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias
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---------- Recipe via Meal-Master (tm) v8.01
Title: Autumn Quinoa and Butter Beans
Categories: Vegetarian, Beans
Yield: 4 servings
1/2 c Quinoa 1/4 ts Ground cardamom
2 tb Margarine 1/8 ts Ground nutmeg
3/4 c Finely chopped onion 1 c Diced sweet potato
1 tb Minced fresh ginger -(1/2 pieces) 3/4 c Orange juice 1 c Diced butternut squash 2/3 c -Water -(1/2" pieces) 2 tb Honey 1 1/2 c Cooked/canned butter beans 1/2 ts Salt -(drained and rinsed) 1/4 ts Ground coriander 1/4 c Chopped cranberries Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water. Drain the quinoa and repeat the rinsing and draining 4 more times; set aside. Melt the margarine in a 2-quart saucepan over medium-high heat. Add the onion and ginger and cook stirring until the onion is softened. Stir in the orange juice water honey salt coriander cardamom and nutmeg; bring to a boil. Stir in the sweet potato and squash; bring to a boil. Cook uncovered 7 minutes. Stir in the butter beans and quinoa and return to a boil. Reduce the heat and simmer covered 15 minutes. Stir in the cranberries; simmer covered 5 minutes longer. Calories: 345 Total Fat: 6.7 g Protein: 10.8 g Saturated Fat: 1.3 g Carbohydrates: 56.0 g Cholesterol: 0 Fiber: 8.8 g Sodium: 392 mg Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias
