Text 33441, 103 rader
Skriven 2010-01-12 20:41:00 av JIM WELLER (1:123/140)
Ärende: Moosewood 26
====================
---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Rice And Peas with Tempeh
 Categories: Main dish, Vegan, Chilies
      Yield: 6 servings
 
      2 c  Uncooked brown rice
    1/2 c  Unsweetened coconut
  2 1/2 tb Oil
      4 c  Water
    1/2    Cinnamon stick
      2 c  Cooked black-eyed peas
      3    Bay leaves
      1 md Onion, chopped
      3    Garlic cloves, minced
    1/4 c  Vegetable oil
    1/2 sm Chili
    1/2    Red or green bell pepper
      8 oz Tempeh, cubed
      1 pn Fennel seeds
      1 ts Salt
    1/2 ts Black pepper
      2    Scallions, chopped
 
  Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring
  constantly.  Add water & cinnamon stick. Cover pot & bring to a
  boil. Reduce heat & simmer for 40 minutes, or till all the water
  has evaporated.
  
  Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in
  salted water for 20 minutes or till tender. Drain & remove bay
  leaves. Keep warm.
  
  Saute onion & garlic in oil til onions soften.  Stir in chili &
  bell pepper & saute for a couple of minutes. Add the tempeh,
  fennel, salt & pepper & lower heat. Stir frequently & cook covered
  til the tempeh is golden brown & a little crisp.
  
  Combine all the ingredients & serve with hot sauce. Alternately,
  combine everything & toss in a moderate oven for 10 minutes to
  warm everything through.  Top with scallions.
  
  "Sundays at Moosewood Restaurant Cookbook"
 
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---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Asparagus (Moosewood)
 Categories: Vegetarian, Vegetables
      Yield: 4 Servings
 
      1 lb Asparagus; cleaned
           With tough stem ends
           Removed
           ***dressing***
      2 ts Olive oil
      1 ts Balsamic vinegar
    1/8 ts Salt; or more to taste
      1    Garlic clove; minced or
           Pressed
      2 ts Minced fresh tarragon
 
  INTRO: Roasting vegetables in an herbal vinaigrette is one of the
  tastiest methods for bringing out their bright natural flavors,
  and this recipe is proof. Look for asparagus that are uniformly
  green, firm, and with tightly budded tips. Discolored or shriveled
  tips or very dried woody stem ends may indicate that the asparagus
  are not as freshly picked and tender as they could be.
  
  We think it's best to break off the tough white base of each stalk
  by hand rather than slicing the stem ends off with a knife. When
  you break the asparagus by hand, the spear will naturally snap at
  the juncture of the tough and tender parts, and then you can be
  sure that you are discarding the whole tough part and nothing but
  the tough part.
  
  Preheat oven to 400 degrees.
  
  Toss together the asparagus and dressing in a bowl until the
  asparagus are well coated. Arrange the asparagus in a single layer
  on an unoiled baking tray. Bake for 20 to 25 minutes, until the
  asparagus spears are tender, stirring occasionally.

  RECIPE FROM Moosewood Restaurant Low-Fat Favorites

  www.moosewoodrestaurant.com
  
  Recipe by: Restaurant Low-Fat Favorites
  
  From: Kitpath
 
-----

Cheers

YK Jim


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