| vergitarian |
| i have recently picked up a habit of being free from the burnt flesh that has once plagued my body. i have recently become a vegitarian. i will not do the fact of eating meat, how ever, because that is just the circle of life, but people who do make the choice of being meat free can have freedom in the decision as well. on this page there will be displays of vegitarian meals and different recipies. i have found a new joy in the freedom from death and carnage of cruelty to animals. |
| Stir-Fried Broccoli and Chinese Mushrooms Recipe By : Joanne Hush, Classic Chinese Cooking, pg 89 Serving Size : 4 Preparation Time :0:30 Categories : Chinese Dishes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 dried Chinese mushrooms 1 bunch fresh broccoli 1/2 cup mushroom soaking liquid 2 tablespoons light soy sauce 1 tablespoon rice wine or dry sherry 1 teaspoon honey 3 tablespoons peanut oil 1 tablespoon cornstarch Soak the Chinese mushrooms in 2 cups of hot water for 30 minutes. Strain and reserve 1/2 cup of the soaking liquid for the sauce. Trim and discard the mushroom stems, and cut the caps in half. Set aside. Rinse the broccoli and cut the tops into florets. Peel the stems and diagonally cut them in 1/2-inch slices. Mix the ingredients for the sauce in a small bowl, stirring to dissolve the sugar. Place a wok over medium-high heat. When it is almost smoking, add the peanut oil. When the oil begins to smoke, add the broccoli and the mushrooms. Stir-fry 2 minutes, then pour in the sauce and bring to a boil. Cook 1 minute. While the vegetables are cooking, dissolve the cornstarch in 2 tablespoons of cold water. Pour into the wok and stir constantly until the sauce thickens, about 30 seconds. Serve immediately. -------------------------------------------------------------------------------------------------- Spinach Ravioli Recipe By : Jean-Marc Fullsack Serving Size : 6 Preparation Time :0:45 Categories : Appetizers Chinese Dishes Main Course Pasta Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tomatoes -- peeled, seeded,diced 1 small onion -- oven roasted 1 cup mushrooms -- minced 2 teaspoons garlic -- minced 1/2 pound spinach leaves -- blanched, chopped 1/4 cup nonfat cottage cheese 3/4 cup tofu -- mashed 2 tablespoons fresh basil -- minced freshly ground black pepper salt -- to taste 48 eggless pot sticker skins In a large saucepan, combine the tomatoes, onion, mushrooms and garlic. Cook over medium heat until the liquid from the mushrooms comploetely evaporates abnd the mixture is somwhat dry. Be careful not to burn it. Set aside to cool. In a large bowl, combine the tomato mixture, spinach, cottage cheese, tofu, and basil. Season to taste with pepper and salt. On a cutting board, lay out a single layer of pot-sticker skins. Using a pastry brush, moisten the edges with water. Place 1 tablespoon of the spinach mixture onto the center of each skin. Cover with a second potsticker skin and press the edges together with the tines of a fork to seal. Cook the ravioli in boiling water or vegetable stock for 3 minutes, or until the potsticker skin is al dente. Serve hot. ------------------------------------------------------------------------------------------------- Congee with Vegetables Recipe By : Joanne Hush, Classic Chinese Cooking, pg 155 Serving Size : 6 Preparation Time :0:30 Categories : Cereals/Grains Chinese Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe Congee 1/2 pound spinach 1 egg 1 tablespoon ginger -- finely shredded 1 scallion -- thinly sliced 1 medium tomato -- coarsely chopped salt and pepper -- to taste Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough stems, and pat dry. Lightly beat the egg. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato. Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with salt and pepper. Serve immediately. ------------------------------------------------------------------------------------------------- Delicate Penne and Mushroom Salad Serves 4 250 g (8 oz) button mushrooms 15 ml (1 level tbsp) garam masala 75 ml (5 tbsp) mayonnaise 250 g (8 oz) penne (quills), cooked 'al dente' To Garnish Fresh coriander leaves Place the mushrooms in a food processor, half at a time, and work until so finely chopped that they look almost minced. Stir the garam masala into the mayonnaise, then mix with the mushrooms. Toss in the warm, drained penne and mix until thoroughly blended. Serve garnished with fresh coriander leaves. ------------------------------------------------------------------------------------------------- 1. SCALLOPED POTATOES Yield: six servings. Layer the following in an oiled 8x8 baking dish (potatoes, onions, potatoes, onions): 5 - 6 c. sliced potatoes 1 1/2 - 2 c. sliced onions (rings) Set aside. In a separate container, combine the following and mix well: 1/3 c. water 3 T unbleached white flour 2 T old fashioned peanut butter, preferably smooth 1 1/4 t salt 1 1/2 t onion powder 1 t garlic powder 1 t Italian seasoning 3/4 t ground thyme Then mix in: 1 c. water Pour above over layered onions and potatoes. Cover. Bake at 350 or 375 degrees for 90 minutes. |
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