Categories : Side Dishes Vegetarian Days Amount Measure Ingredient, Preparation Method -------- ------------ -------------------------------- 1 lb. yams or sweet potatoes, peel/cut 1.5" cubes 1 tbsp. canola oil 2 whole dried red chiles, such as arbol 1/4 tsp. kalonji seeds (black onion seeds) 2 large cloves garlic (up to 5), pressed 1/4 tsp. ground turmeric 1 tsp. ground cumin 3/4 tsp. sugar ground red pepper, to taste 1/2 tsp. salt 1 oz. sun-dried tomatoes, soak in boiling water 3/4 tsp. tamarind concentrate, or soaked raisins Garnishes: Red or other sweet onions, in rings tomatoes, chopped, seeded cilantro, chopped Steam yams (or sweet...
Learning Kitchen - Post by : chamoru1 - Date : March 2012 - Author : Unknown - Read : 4667
2 large eggplants (about 8 inches long) (can use smaller ones for smaller rolls) Salt Olive oil 1/4 chopped or shredded sharp provolone cheese (can use mild but sharp was really good here) 1 (14 oz.) Ricotta (if using low fat or no fat, drain overnight before use)1 (10 oz.) pkg frozen spinach, thawed and squeezed dry (can use Swiss chard if you like) 1 cup grated Pecorino Romano or Parmiggiano cheese 3 Tablespoons roasted pine nuts, chopped Freshly ground pepper Salt to taste (remember cheese has salt in it so be careful) 1 qt. Marinara or spaghetti sauce of choice...
Learning Kitchen - Post by : jlassociates - Date : March 2012 - Author : Unknown - Read : 4438
Serves 8 4 medium potatoes, peeled 2 tablespoons butter (30 g) 2 tablespoons heavy cream 1 container (15 ounces) ricotta cheese 1 cup sour cream 1/2 cup grated parmesan cheese 2 eggs slightly beaten 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon grated nutmeg 6 scallions chopped 1 unbaked 10 inch pie shell Preheat oven to 350.In a large heavy saucepan, cook potatoes in lightly salted water for 20 minutes or until tender. Drain potatoes and mash until smooth. Place in medium bowl and beat in butter and cream. Add ricotta, sour cream,...
Learning Kitchen - Post by : zserge - Date : March 2012 - Author : Unknown - Read : 1834
1 lb. russet potatoes 1 lb. green beans 1/4 lb. zucchini 1 lb. spinach 5 tbsp. butter 1 1/2 lb. onions 10 medium cloves garlic 2 tsp. ground turmeric 1 tbsp ground coriander 1 tbsp ground cumin 1/2 tsp. hot paprika 1/2 tsp. cayenne pepper 1/2 tsp. black pepper 1/4 tsp. cinnamon 1 1/2 tsp. salt 1 1/2 tbsp. fresh ginger -- peeled & grated 4 tbsp. green chiles -- chopped 2 tbsp. lemon juice 3/4 cup water Scrub or peel the potatoes, quarter them lengthwise, and slice thickly. Boil in salted water for 5...
Learning Kitchen - Post by : war_n_peace - Date : March 2012 - Author : Unknown - Read : 3920
1 large eggplant 1 (6 inch) zucchini 1/4 cup olive oil 2 onions -- finely chopped 6 ripe plum tomatoes 1 bell pepper -- seeded and chopped 1 fresh jalapeno pepper or serrano pepper -- seeded and chopped 1 clove garlic -- minced 1 tbsp. fresh parsley -- chopped 1 bay leaf 1 tbsp. Worcestershire sauce Salt and freshly ground black pepper -- to taste Preheat oven at 375°F. Coat a baking sheet with cooking spray. Cut Eggplants into slices and peel them. Place on baking sheet. Cut ends off zucchini and slice in half horizontally and place on...
Learning Kitchen - Post by : Paul_-_PBT - Date : March 2012 - Author : Unknown - Read : 3498
4 cups eggplant -- cubed 1 lb. mushrooms -- chopped 3 cloves garlic -- crushed* 1 cup onion -- chopped 1 cup green pepper -- chopped 2 tbsp. olive oil 1 bay leaf 1 tsp. dried basil 1 tsp. salt 1/4 cup tomato paste 2 tbsp. butter 1 cup. marsala wine 1 cup Parmesan cheese -- freshly grated fresh black pepper parsley -- chopped 2 medium tomatoes -- chopped Heat the olive oil and butter in a large, heavy skillet. Add the onions, garlic, 1/2 tsp. salt and bay leaf and saute for 5 minutes. Add eggplant and another 1/2 tsp....
Learning Kitchen - Post by : seaweed - Date : March 2012 - Author : Unknown - Read : 3829
1 tbsp. extra-virgin olive oil 1 medium onion -- minced 1 clove garlic -- minced 1 (28 oz.) can tomatoes (with juice) -- seeded and chopped 1 1/2 tbsp. tomato paste 1/8 tsp. hot pepper flakes kosher salt and freshly ground black peppe -- to taste 3 tbsp. fresh basil -- chopped 2 medium eggplants -- about 2 lb. olive oil cooking spray 1/4 cup Parmesan cheese -- grated 2 sprigs basil -- or more Heat oil in a saucepan over moderate heat. Add onion and cook a few minutes. Add garlic and cook until onion is soft but...
Learning Kitchen - Post by : fleurrare - Date : March 2012 - Author : Unknown - Read : 1848
6 large tomatoes 1/2 tsp. salt, optional 1/2 cup plain or Italian-seasoned bread crumbs 2 cups frozen corn, thawed 2 TBL. EACH chopped green pepper, celery AND onion 2 TBL. half & half cream 1 TBL. butter or margarine, melted 2 TBL. shredded mozzarella cheese 1/4 cup water Preheat oven to 350 degrees. Cut a thin slice off the top of each tomato, scoop out and discard pulp. Sprinkle salt inside tomatoes,if desired. Invert on paper towel to drain. Combine bread crumbs,...
Learning Kitchen - Post by : coreya - Date : March 2012 - Author : Unknown - Read : 2922
1 pound firm tofu 1 tablespoon canola oil 2 teaspoons cumin seed 1-1/2 tablespoons fresh ginger -- grated 1 small chili pepper -- or pinch cayenne pepper 3/4 pound ripe tomatoes -- cored and finely chopped 2 teaspoons curry powder -- (2 to 3) 1/2 teaspoon ground turmeric 1 cup frozen peas --thawed 3 tablespoons fresh cilantro or parsley -- chopped tamari or soy sauce Press the tofu for 10-15 minutes. You do this...
Learning Kitchen - Post by : funkystylee - Date : March 2012 - Author : Unknown - Read : 2731
1 teaspoon vegetable oil cooking spray 1 cup thinly sliced shallots 1 tablespoon matchstick-cut peeled fresh ginger 1 teaspoon ground turmeric 1 serrano chile, thinly sliced 1 clove garlic, minced 1 1/2 cups shredded green cabbage 1 cup sliced shiitake mushroom caps (about 3 ounces) 1/2 cup (1/4-inch-thick) diagonally cut carrot 1 cup water 1/4 cup low-sodium soy sauce 1/2 teaspoon sea salt 1 (14 ounce) can light coconut milk 1 pound water-packed firm tofu, drained and cut into 1-inch cubes 2 tomatoes, cut into 1-inch-thick wedges 1/2 cup torn basil leaves 1/4 cup (1-inch) sliced green onions 2 cups hot...
Learning Kitchen - Post by : howel - Date : March 2012 - Author : Unknown - Read : 3927
3/4 C. orange juice 1/2 C. low-sodium or regular soy sauce 1/4 C. Worcestershire sauce 1/4 C. plus 1 Tbsp. brown sugar 1 Tbsp. minced fresh gingerroot 2 Tbsp. Canola oil 1/2 tsp. freshly ground black pepper 1 lb. extra-firm tofu, cut into 3/4" cubes In a medium mixing bowl, whisk together all of the ingredients except the tofu. Add tofu to the marinade, cover and refrigerate for 2 to 4 hours. Stir the marinade and tofu after 1 hour. Preheat oven to 375 degrees F. Line a 9x13 baking pan with aluminum foil. With a slotted spoon or tongs remove...
Learning Kitchen - Post by : stephan - Date : March 2012 - Author : Unknown - Read : 2142
1/2 lb. tofu 2 1/2 tbsp. vinegar or lemon juice 1 tsp. Dijon style mustard 1/4 cup oil 1 tsp. honey 1/8 tsp. sesame oil, opt Drain tofu 20 to 30 minutes, pressing between cotton towels to extract as much moisture as possible. Crumble with fork. Place about 1/4th of the tofu in a blender with the vinegar and mustard. Blend until smooth, scraping container sides as necessary. Gradually add remaining tofu, blend well. While machine is running, gradually add oil. Stop and scrape sides of container once or twice. Add honey and sesame oil and blend well. Store in refrigerator...
Learning Kitchen - Post by : delbuzz - Date : March 2012 - Author : Unknown - Read : 3466
1 lb. extra-firm tofu -- cut 1/2" thick slice 1/2 medium onion -- thinly sliced 1/2 medium green bell pepper -- thin slices 1/2 medium red bell pepper -- thin slices 2 large cloves garlic -- minced 1 tsp. dried basil 1 tsp. dried oregano 1 (14.5 oz) can diced tomatoes -- drained * 1 tbsp. tomato paste 1/8 cup all-purpose flour Before you cut the tofu, dry the block off with a clean kitchen towel. Then slice it in 1/2" thick slices. Set aside. Preheat a nonstick skillet over medium-high heat. Spray with cooking spray. Add onion and bell peppers...
Learning Kitchen - Post by : jennm - Date : March 2012 - Author : Unknown - Read : 4658
1/2 cup chopped fresh basil 1/2 cup chopped fresh cilantro 1/2 cup low-sodium soy sauce 1/2 cup fresh lime juice 1/4 cup chopped fresh mint 2 tablespoons molasses 1 tablespoon minced peeled fresh ginger 1 tablespoon vegetable oil 2 teaspoons curry powder 1/2 teaspoon crushed red pepper 4 garlic cloves, minced 2 (10.5-ounce) packages reduced-fat firm tofu, drained Cooking spray 6 cups hot cooked vermicelli (about 12 ounces uncooked pasta) Combine first 11 ingredients in a medium bowl; stir with a whisk until blended. Cut each tofu cake crosswise into 4 slices. Place tofu slices in soy sauce mixture; cover...
Learning Kitchen - Post by : Vilija - Date : March 2012 - Author : Unknown - Read : 3675
3 tblsp soy sauce 2 tblsp minced garlic 1/4 cup dry sherry or Chinese rice wine 1 tblsp minced fresh ginger 1/4 tsp black pepper 1 tblsp white or brown sugar cayenne pepper to taste 1 tblsp cider vinegar 3 cakes firm tofu, cut into strips 3 tblsp cornstarch 2 tblsp peanut oil 8 scallions: greens minced, whites in strips, keep separate 1 medium onion, thinly sliced 1 large eggplant, cut into strips, thinly 1 bunch cilantro, minced (optional) 3/4 tsp salt Sauce: Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1...
Learning Kitchen - Post by : normr1 - Date : March 2012 - Author : Unknown - Read : 1830
Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked long-grain rice 2 teaspoons dark sesame oil 2 1/2 cups vertically sliced red onion 1 cup yellow bell pepper strips 1 1/2 teaspoons curry powder 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/2 teaspoon salt 1 tablespoon low-sodium soy sauce 1 tablespoon honey 1/2 teaspoon chile paste with garlic 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained 1 (12.3 ounce) package reduced-fat firm tofu, drained and cut into 1-inch cubes 1/4 cup minced fresh cilantro 1/4 cup chopped...
Learning Kitchen - Post by : hannonjm - Date : March 2012 - Author : Unknown - Read : 4529
8 oz. firm, silken/soft style tofu, drained 1 (15 oz.) can chick peas, drained 2 tablespoons tahini* optional 2 Tbls. lemon juice 2 cloves garlic 1/2 tsp. salt 1/2 tsp. cumin 2 Tbls. fresh parsley or cilantro Put all ingredients in food processor and puree....
Learning Kitchen - Post by : skybluep - Date : March 2012 - Author : Unknown - Read : 2185
1 cup pineapple juice, unsweetened 1 cup crushed pineapple (fresh or use one 8 oz. can) 2 Tbsp. apricot jam 1 (12.3 oz.) pkg Mori-Nu Silken Lite Firm Tofu 1 ripe banana Combine all ingredients in a blender. Whip until smooth. Chill or blend in a few ice cubes. Serve cold. Makes 2 (10 oz.) servings. 262 calories, 9.5g protein, 1g fat; 51g carbohydrate, 0mg cholesterol...
Learning Kitchen - Post by : 1mauigirl - Date : March 2012 - Author : Unknown - Read : 1748
6 ounces uncooked rice sticks (rice flour noodles), angel hair pasta or vermicelli 1 cup light coconut milk 1 tablespoon sugar 2 tablespoons low-sodium soy sauce 1 1/2 tablespoons bottled ground fresh ginger (such as Spice World) 2 teaspoons bottled minced garlic 1 teaspoon green curry paste 1/2 teaspoon salt cooking spray 1 (12.3 ounce) package extra-firm tofu, drained and cut into 1-inch cubes 1 cup red bell pepper strips 4 cups shredded Napa (Chinese) cabbage 1 cup chopped green onions 3 tablespoons chopped fresh cilantro Place noodles in a large bowl. Add hot water to cover; let stand 5 minutes....
Learning Kitchen - Post by : getsafenow - Date : March 2012 - Author : Unknown - Read : 2855
1 cup tofu, mashed 1 clove garlic, minced or mashed 1/2 cup finely chopped green onions 1 tbs. finely chopped fresh parsley 1/2 cup plain nonfat yogurt 1 tsp. Dijon style mustard freshly ground pepper Combine all ingredients in a blender or food processor, and process until thoroughly blended. Chill several hours or overnight....
Learning Kitchen - Post by : Kiwi-G - Date : March 2012 - Author : Unknown - Read : 3604
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Vegetarian - Yam Masala
