I tasted a wonderful veggie at a Malaysian restaurant- U Choy. DH took me to dinner Thursday night at Malaysian Kopitiam in DC ( http://www.malaysiakopitiam.com/). I was pleased with the choice of veggie dishes/dinners when I had met a friend there for lunch a few weeks ago. They made an awesome veggie curry noodle soup and a very interesting salad- Achar- that was sweet/hot and included pineapple. This time I wanted to try something different and I found the U Choy stirfry. There was a choice of oyster sauce or garlic sauce and I chose the garlic. This was soooo good that I had to stop myself from picking up the plate when I was done and licking it clean! U Choy tasted a bit like broccoli, baby bok choy, and even a bit like asparagus. I found a picture on the restaurants website (http://www.malaysiakopitiam.com/menu_vegetable.php) and a link that includes a photo and description- scroll all the way down to the end of the page.
http://www.foodsubs.com/Cabbage.html
Has anyone else heard of this or tasted it?
Saturday, April 21, 2007
Friday, April 13, 2007
Three minute baby bok choy
A very yummy quick dish. I found this recipe on the CL Boards but didn't remember to save who posted it or where it came from. My black bean sauce had chile in it and I loved the spicy spicy this added to the dish. A definite repeater.
5 flamingos
THREE MINUTE BABY BOK CHOY
Sauce
1/3 cup chicken broth (I used veggie broth)
2 Tbs Chinese rice wine
½ tsp sesame oil
1 tsp cornstarch
1 tsp black bean sauce
¼ tsp white pepper
1 Tb vegetable oil (I used less)
1 or 2 cloves garlic, minced
1 pound baby bok choy, cut lengthwise into quarters
Sauce: combine all ingredients and stir to dissolve the cornstarch.
Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, and cook till fragrant, about 10 seconds. Add the bok choy and stir-fry till crisp tender, 1 ½ to 2 minutes. Add sauce and cook, stirring, until the sauce thickens slightly and coats the bok choy, about 30 seconds.
5 flamingos
THREE MINUTE BABY BOK CHOY
Sauce
1/3 cup chicken broth (I used veggie broth)
2 Tbs Chinese rice wine
½ tsp sesame oil
1 tsp cornstarch
1 tsp black bean sauce
¼ tsp white pepper
1 Tb vegetable oil (I used less)
1 or 2 cloves garlic, minced
1 pound baby bok choy, cut lengthwise into quarters
Sauce: combine all ingredients and stir to dissolve the cornstarch.
Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic, and cook till fragrant, about 10 seconds. Add the bok choy and stir-fry till crisp tender, 1 ½ to 2 minutes. Add sauce and cook, stirring, until the sauce thickens slightly and coats the bok choy, about 30 seconds.
Soup Club
Still having Soup Club at work because of the freezing temps- It felt like Jan on Monday. I made a soup that could be served hot or cold and of course with the cold temps and no heat !! at work, served the soup hot. It was so delicious the first day with a lovely note of tarragon. On Monday when the soup was reheated the chile peppers became more assertive and the soup was equally delicious, just different from the day before. I can't wait to try this soup chilled (come on spring!!)
5 flamingos
Roasted Red Pepper and Carrot Soup With Tarragon
Fresh Every Day
The roasted bell peppers give this soup an intense, smoky flavor- and also make it sweet. It's just as delicious served warm or chilled.
Serves 6-8 Makes about 2 quarts
4 tablespoons olive oil (I used less)
2 tablespoons unsalted butter (I used Earth Balance and a bit less)
2 red bell peppers, cored, seeded, and chopped
4 medium carrots, chopped
1 large onion, chopped
4 shallots, chopped
1 pear, peeled, cored, and chopped
3 garlic cloves, chopped
6 cups chicken or veggie broth (I used closer to 5 cups of veggie broth)
4 red bell peppers, roasted, peeled, cored, seeded, and chopped
1/2 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh or 2 teaspoons dried tarragon
Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots, and pear. Reduce heat to low and cook the veggies for 12 to 15 minutes, stirring often, until very soft. Add the garlic and cook for several minutes longer.
Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt, and 1 teaspoon pepper to the saucepan and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.
Using an immersion blender, blend until smooth. Stir in the tarragon, season with additional salt and pepper if desired, and serve hot or chilled. This soup will keep, refrigerated in an airight container, for several days. It also freezes well.
5 flamingos
Roasted Red Pepper and Carrot Soup With Tarragon
Fresh Every Day
The roasted bell peppers give this soup an intense, smoky flavor- and also make it sweet. It's just as delicious served warm or chilled.
Serves 6-8 Makes about 2 quarts
4 tablespoons olive oil (I used less)
2 tablespoons unsalted butter (I used Earth Balance and a bit less)
2 red bell peppers, cored, seeded, and chopped
4 medium carrots, chopped
1 large onion, chopped
4 shallots, chopped
1 pear, peeled, cored, and chopped
3 garlic cloves, chopped
6 cups chicken or veggie broth (I used closer to 5 cups of veggie broth)
4 red bell peppers, roasted, peeled, cored, seeded, and chopped
1/2 teaspoon crushed red pepper
1/8 teaspoon cayenne pepper
2 teaspoons sea salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons fresh or 2 teaspoons dried tarragon
Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots, and pear. Reduce heat to low and cook the veggies for 12 to 15 minutes, stirring often, until very soft. Add the garlic and cook for several minutes longer.
Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt, and 1 teaspoon pepper to the saucepan and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly.
Using an immersion blender, blend until smooth. Stir in the tarragon, season with additional salt and pepper if desired, and serve hot or chilled. This soup will keep, refrigerated in an airight container, for several days. It also freezes well.
Vegetarian Cashew Chili
Wow! That was a bit long between posts! Busy with spring break and just eating the new tried and trues. I do have 3 new recipes to post- all three are excellent. The first is Vegetarian Cashew Chili from Cooking Light. DH loves cashews and I thought this would help him not miss the meat in a chili. This was easy to put together and travels well according to CL. The vinegar added just the right note and I wouldn't change a thing.
5 flamingos
Vegetarian Cashew Chili
Cooking Light Oct 03
The ingredients for this quick-and-easy chili travel well. Place all the chopped vegetables and measured spices in heavy-duty zip-top plastic bags.
3 cups chopped onion
2 1/2 cups chopped red bell pepper
1 1/2 cups chopped celery
3 garlic cloves, minced
1/3 cup red wine vinegar
1 tablespoon molasses
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons olive oil
2 (15.5-ounce) cans red kidney beans, undrained
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, undrained
2/3 cup cashews, coarsely chopped
At home, place first 4 ingredients in a heavy-duty zip-top plastic bag. Combine vinegar and next 8 ingredients (vinegar through bay leaf) in a heavy-duty zip-top plastic bag. Place in cooler or backpack.
At campsite, heat oil in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home). Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until tender. Add vinegar mixture, kidney beans, tomatoes, and pinto beans; cook 20 minutes, stirring often. Discard bay leaf. Stir in cashews.
Yield: 7 servings (serving size: about 1 1/2 cups)
5 flamingos
Vegetarian Cashew Chili
Cooking Light Oct 03
The ingredients for this quick-and-easy chili travel well. Place all the chopped vegetables and measured spices in heavy-duty zip-top plastic bags.
3 cups chopped onion
2 1/2 cups chopped red bell pepper
1 1/2 cups chopped celery
3 garlic cloves, minced
1/3 cup red wine vinegar
1 tablespoon molasses
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1 bay leaf
2 tablespoons olive oil
2 (15.5-ounce) cans red kidney beans, undrained
1 (28-ounce) can whole tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, undrained
2/3 cup cashews, coarsely chopped
At home, place first 4 ingredients in a heavy-duty zip-top plastic bag. Combine vinegar and next 8 ingredients (vinegar through bay leaf) in a heavy-duty zip-top plastic bag. Place in cooler or backpack.
At campsite, heat oil in a large Dutch oven over hot coals (or in a Dutch oven over medium-high heat if at home). Add onion, bell pepper, celery, and garlic; sauté 8 minutes or until tender. Add vinegar mixture, kidney beans, tomatoes, and pinto beans; cook 20 minutes, stirring often. Discard bay leaf. Stir in cashews.
Yield: 7 servings (serving size: about 1 1/2 cups)
Monday, March 12, 2007
What do you eat?
I 've had several people ask me what I eat. I have heard of this from what other vegans have written but well, didn't expect to hear it addressed to me. I don't know why but it did make me pause- I eat lots of yummy foods, all plants of course. I feel as if I have more variety and flavor now but then I've always loved veggies. Several veggie cookbooks have been on my shelf for years now because those books would have yummy tasting vegetable recipes. Most reg cookbooks have just a few veggie recipes tucked in between main courses (meat based) and dessert. Posted below is this weeks plan for dinner.
Sun
salad
with some toppings from Whole Foods salad bar
Mon
leftover lasagna for dg
sprouted bread
salad
steamed kale with garlic and red pepper flakes
Tues
black beans and rice, or black bean burgers, or black bean and corn pizza
steamed greens
Wed
Potatoes and Chard with Green Curry Sauce- AYIAVK
Thurs
two veggie recipes for SGOTW from Race You to the Table
Kale with Balsamic Vinegar
Baked Onions with Balsamic Vinaigrette
Fri
out
Sat
St Paddy's Day menu- a mix from Cooking Light, Eating Well, and Veg Times!
Sun
salad
with some toppings from Whole Foods salad bar
Mon
leftover lasagna for dg
sprouted bread
salad
steamed kale with garlic and red pepper flakes
Tues
black beans and rice, or black bean burgers, or black bean and corn pizza
steamed greens
Wed
Potatoes and Chard with Green Curry Sauce- AYIAVK
Thurs
two veggie recipes for SGOTW from Race You to the Table
Kale with Balsamic Vinegar
Baked Onions with Balsamic Vinaigrette
Fri
out
Sat
St Paddy's Day menu- a mix from Cooking Light, Eating Well, and Veg Times!
Wednesday, March 7, 2007
2 new recipes and 1 old
I haven't posted in a few days but I have made some new dishes. No pictures- the meals just didn't seem pretty enough with my limited photos abilities.
The first and best of the recipes was the tastiest bean burger on sat thanks to gaja on the clbb. It was easy to do and so good I was licking the bowl!
5 flamingos!!
Red Lentil-Chickpea Burgers
The Healthy Hedonist
Serves 6
3/4 cup red lentils, sorted and rinsed
1 3/4 cups water
Salt
One 15-ounce can chickpeas, drained and rinsed
1 Tbsp olive oil, plus more for sautéing
1/2 cup minced shallots
3/4 pound carrots, cut into small dice (1 cup)
1 tsp ground cumin
1 tsp ground coriander
1 cup peas, fresh or frozen
1/2 cup chopped fresh parsley
1 tsp fresh lemon juice
Pinch of cayenne pepper
1/4 cup bread crumbs
6 whole wheat pita breads
Shredded romaine lettuce
Chopped fresh tomatoes
Spicy Peanut Sauce (recipe follows)
Combine the lentils and the water in a medium saucepan, and bring to a boil. Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. The lentils should lose their individual shape and cook into one mass. Cook them as dry as possible as they can go without sticking. Stir the cooked lentils with a spoon to break them up, and pour them into a medium bowl.
Stir in the chickpeas.Warm the oil in a medium skillet over medium heat. Add the shallots, carrots, and 1/4 tsp salt, and cook until the carrots are tender, about 3 minutes. Add the cumin, coriander, and peas, and cook until the peas are tender, 2 minutes. Stir the vegetables into the lentils along with the parsley, lemon juice, and cayenne. Stir in the bread crumbs. Let the mixture sit for 10 minutes, or until it is cool enought to handle.
Using your hands, form the lentils into 6 tight patties and place them on a plate. Cover and chill in the refrigerator until very firm, at least 30 minutes.
Sauté the burgers: Warm a Tbsp of oil in a large nonstick skillet over medium heat. Add the burgers (these burgers are a bit delicate so do not crowd the pan). Sauté until golden, about 2 minutes. Turn the burgers over and sauté on the other side until golden, 2 minutes. Serve each burger in a pital with Spicy Peanut Sauce, topped with shredded lettuce and chopped tomatoes.
Spicy Peanut Sauce
Makes 3/4 cup
1/3 cup smooth peanut butter
1 tsp curry powder
1/2 tsp salt
1 Tbsp maple syrup
1 Tbsp chopped fresh ginger
1/3 cup water
1 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1 Tbsp thinly sliced scallions or chives
Combine everything except the scallions in a blender and blend until smooth. Stir in the scallions. Store covered and refrigerated.
The second new recipe comes from the SGOTW (Sunday Game of the Week that I sometimes play on the Cooking Light Bullentin Boards. I had some leftover cabbage from Sunday's dinner and wraps/pitas from sat and mon and most of the other ingredients for this dish. This was easy to put together and DH liked it very much. It will be a repeater.
4 flamingos
Siam Stir-Fry Wraps
CL 1999 Annual p 48
1 tablespoon dark sesame oil
1/2 cup chopped red bell pepper
1 tablespoon minced peeled ginger
2 teaspoons curry powder (dh picked penzey's hot curry)
4 garlic cloves, minced
1 (16-ounce) bag cabbage-and-carrot coleslaw mix (I used 1/2 head of cabagge and several grated carrots)
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil
2 tablespoon fresh lime juice
1 (12.3-ounce) package reduced fat extra-firm tofu, diced (I left this out)
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
4 curly leaf lettuce leaves
4 (10-inch) fat-free flour tortillas (DH had this, I used ww pita and it worked great)
Peanut Sauce
1. Heat oil in a large nonstik skillet over medium-high heat. Add bell pepper and next 4 ingredients; saute 4 minutes or until the cabbage wilts. Stir in soy sauce and next 4 ingredients; remove from heat.
2. Cook bean threads in boiling water 1 minute (it took closer to 5 minutes); drain. Place 1 lettuce leaf on each tortilla; arrange bean threads over lettuce. Place 1 1/4 cups tofu mixture over bean threads; stop each with 2 tablespoons Peanut Sauce. Roll up. Cut each wrap diagonally in half.
Yield: 4 servings (serving size: 2 halves).
Peanut Sauce
1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons honey (I used maple syrup)
1 tablespoon chili paste with garlic
4 garlic cloves, minced
1. Combine all ingredients in a small bowl; stir well with a whisk. Yield: 1/2 cup (serving size: 2 tablespoons)
And one old recipe that I had leftover- this was for DH only since it had cheese. I think I might play around with it to see if I can make it vegan. It is an unusual recipe but it has mostly items that are in the pantry so it is good for those "what am i making tonight" dinners. Tonights was used in a wrap with extra salsa to make burritos.
Easy Layered Beans and Rice
from "The Meatless Gourmet: Easy Lowfat Favorites"
1 cup long-grain white rice, uncooked
4 sun-dried tomato halves (not packed in oil), cut into small pieces
1 (8-oz) can corn, drained
1 1/4 cups boiling vegetable broth
2 cups reduced-fat, meatless spaghetti sauce
1 (1-lb) can pinto beans, rinsed and drained (or 2 cups of cooked beans)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese
Preheat oven to 375F.Lightly oil a deep 2-quart casserole or spray with a nonstick cooking spray. Spread rice in the casserole. Sprinkle with sun-dried tomatoes. Spread corn evenly over rice. Gently pour broth over corn. Spoon half of the spaghetti sauce evenly over the corn. Spoon beans over the sauce, followed by remaining sauce. Cover tightly and bake 45 minutes. Uncover, sprinkle with both cheeses, and return to oven until cheese is melted and begins to brown, 5-10 minutes.
Serve-again hint: Here's everything you need for a bean and rice burrito, including the cheese. Just roll leftovers in flour tortillas, heat in an oven or microwave, then top with salsa.
Makes 4 servings.
Here's a link with suggestions and other versions-
http://community.cookinglight.com/showthread.php?t=78913&highlight=easy+beans
The first and best of the recipes was the tastiest bean burger on sat thanks to gaja on the clbb. It was easy to do and so good I was licking the bowl!
5 flamingos!!
Red Lentil-Chickpea Burgers
The Healthy Hedonist
Serves 6
3/4 cup red lentils, sorted and rinsed
1 3/4 cups water
Salt
One 15-ounce can chickpeas, drained and rinsed
1 Tbsp olive oil, plus more for sautéing
1/2 cup minced shallots
3/4 pound carrots, cut into small dice (1 cup)
1 tsp ground cumin
1 tsp ground coriander
1 cup peas, fresh or frozen
1/2 cup chopped fresh parsley
1 tsp fresh lemon juice
Pinch of cayenne pepper
1/4 cup bread crumbs
6 whole wheat pita breads
Shredded romaine lettuce
Chopped fresh tomatoes
Spicy Peanut Sauce (recipe follows)
Combine the lentils and the water in a medium saucepan, and bring to a boil. Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. The lentils should lose their individual shape and cook into one mass. Cook them as dry as possible as they can go without sticking. Stir the cooked lentils with a spoon to break them up, and pour them into a medium bowl.
Stir in the chickpeas.Warm the oil in a medium skillet over medium heat. Add the shallots, carrots, and 1/4 tsp salt, and cook until the carrots are tender, about 3 minutes. Add the cumin, coriander, and peas, and cook until the peas are tender, 2 minutes. Stir the vegetables into the lentils along with the parsley, lemon juice, and cayenne. Stir in the bread crumbs. Let the mixture sit for 10 minutes, or until it is cool enought to handle.
Using your hands, form the lentils into 6 tight patties and place them on a plate. Cover and chill in the refrigerator until very firm, at least 30 minutes.
Sauté the burgers: Warm a Tbsp of oil in a large nonstick skillet over medium heat. Add the burgers (these burgers are a bit delicate so do not crowd the pan). Sauté until golden, about 2 minutes. Turn the burgers over and sauté on the other side until golden, 2 minutes. Serve each burger in a pital with Spicy Peanut Sauce, topped with shredded lettuce and chopped tomatoes.
Spicy Peanut Sauce
Makes 3/4 cup
1/3 cup smooth peanut butter
1 tsp curry powder
1/2 tsp salt
1 Tbsp maple syrup
1 Tbsp chopped fresh ginger
1/3 cup water
1 Tbsp fresh lemon juice
1/4 tsp cayenne pepper
1 Tbsp thinly sliced scallions or chives
Combine everything except the scallions in a blender and blend until smooth. Stir in the scallions. Store covered and refrigerated.
The second new recipe comes from the SGOTW (Sunday Game of the Week that I sometimes play on the Cooking Light Bullentin Boards. I had some leftover cabbage from Sunday's dinner and wraps/pitas from sat and mon and most of the other ingredients for this dish. This was easy to put together and DH liked it very much. It will be a repeater.
4 flamingos
Siam Stir-Fry Wraps
CL 1999 Annual p 48
1 tablespoon dark sesame oil
1/2 cup chopped red bell pepper
1 tablespoon minced peeled ginger
2 teaspoons curry powder (dh picked penzey's hot curry)
4 garlic cloves, minced
1 (16-ounce) bag cabbage-and-carrot coleslaw mix (I used 1/2 head of cabagge and several grated carrots)
1/4 cup low-sodium soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil
2 tablespoon fresh lime juice
1 (12.3-ounce) package reduced fat extra-firm tofu, diced (I left this out)
1 (3.75-ounce) package uncooked bean threads (cellophane noodles)
4 curly leaf lettuce leaves
4 (10-inch) fat-free flour tortillas (DH had this, I used ww pita and it worked great)
Peanut Sauce
1. Heat oil in a large nonstik skillet over medium-high heat. Add bell pepper and next 4 ingredients; saute 4 minutes or until the cabbage wilts. Stir in soy sauce and next 4 ingredients; remove from heat.
2. Cook bean threads in boiling water 1 minute (it took closer to 5 minutes); drain. Place 1 lettuce leaf on each tortilla; arrange bean threads over lettuce. Place 1 1/4 cups tofu mixture over bean threads; stop each with 2 tablespoons Peanut Sauce. Roll up. Cut each wrap diagonally in half.
Yield: 4 servings (serving size: 2 halves).
Peanut Sauce
1/4 cup fresh lime juice
3 tablespoons creamy peanut butter
3 tablespoons low-sodium soy sauce
3 tablespoons honey (I used maple syrup)
1 tablespoon chili paste with garlic
4 garlic cloves, minced
1. Combine all ingredients in a small bowl; stir well with a whisk. Yield: 1/2 cup (serving size: 2 tablespoons)
And one old recipe that I had leftover- this was for DH only since it had cheese. I think I might play around with it to see if I can make it vegan. It is an unusual recipe but it has mostly items that are in the pantry so it is good for those "what am i making tonight" dinners. Tonights was used in a wrap with extra salsa to make burritos.
Easy Layered Beans and Rice
from "The Meatless Gourmet: Easy Lowfat Favorites"
1 cup long-grain white rice, uncooked
4 sun-dried tomato halves (not packed in oil), cut into small pieces
1 (8-oz) can corn, drained
1 1/4 cups boiling vegetable broth
2 cups reduced-fat, meatless spaghetti sauce
1 (1-lb) can pinto beans, rinsed and drained (or 2 cups of cooked beans)
1 cup shredded reduced-fat mozzarella cheese (4 oz)
1 tablespoon grated Parmesan cheese
Preheat oven to 375F.Lightly oil a deep 2-quart casserole or spray with a nonstick cooking spray. Spread rice in the casserole. Sprinkle with sun-dried tomatoes. Spread corn evenly over rice. Gently pour broth over corn. Spoon half of the spaghetti sauce evenly over the corn. Spoon beans over the sauce, followed by remaining sauce. Cover tightly and bake 45 minutes. Uncover, sprinkle with both cheeses, and return to oven until cheese is melted and begins to brown, 5-10 minutes.
Serve-again hint: Here's everything you need for a bean and rice burrito, including the cheese. Just roll leftovers in flour tortillas, heat in an oven or microwave, then top with salsa.
Makes 4 servings.
Here's a link with suggestions and other versions-
http://community.cookinglight.com/showthread.php?t=78913&highlight=easy+beans
Friday, March 2, 2007
Hits and Misses for February
only one miss
Excellent- 5 Flamingos
Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce Vegan with a Vegeance
Sesame Noodles with Napa Cabbage Adapted from Veg Times by Joe at http://desertculinary.blogspot.com/
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt The Mediterranean Vegan Kitchen
Sicilian-Style Broccoli The Mediterranean Vegan Kitchen
Fruits of the Earth Bread KA Whole Grain *toasted*
Very Good- 3-4 Flamingos- will repeat or tweak
Tex-Mex Home Fries Horn of the Moon Vegan
Jamabalaya my own recipe
Egyptian Edamamae Stew Eating Well Jan/Feb 07
Rich Tofu Creme Cheez The Ultimate Uncheese Cookbook
Braised Triple Cabbage Lasagna Blue Ginger- DH didn't like but I did- I still want to tweak
Green Beans with Sesame Paste and Garlic India Madhur Jaffrey's World of the East Vegetarian Cookbook
Hominy Chile with Beans CL Mar 00
Whole Wheat Bread The Bread Baker's Apprentice
Not for us- 0 Flamingos
Incredible Almond Creme Cheeze- The Ultimate Uncheese Cookbook
Repeaters
Sante Fe Black Bean Topped Potatoes CL Apr 00
New Orleans Red Beans and Rice AYIVK
only one miss
Excellent- 5 Flamingos
Revolutionary Spanish Omelet with Saffron and Roasted Red Pepper-Almond Sauce Vegan with a Vegeance
Sesame Noodles with Napa Cabbage Adapted from Veg Times by Joe at http://desertculinary.blogspot.com/
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt The Mediterranean Vegan Kitchen
Sicilian-Style Broccoli The Mediterranean Vegan Kitchen
Fruits of the Earth Bread KA Whole Grain *toasted*
Very Good- 3-4 Flamingos- will repeat or tweak
Tex-Mex Home Fries Horn of the Moon Vegan
Jamabalaya my own recipe
Egyptian Edamamae Stew Eating Well Jan/Feb 07
Rich Tofu Creme Cheez The Ultimate Uncheese Cookbook
Braised Triple Cabbage Lasagna Blue Ginger- DH didn't like but I did- I still want to tweak
Green Beans with Sesame Paste and Garlic India Madhur Jaffrey's World of the East Vegetarian Cookbook
Hominy Chile with Beans CL Mar 00
Whole Wheat Bread The Bread Baker's Apprentice
Not for us- 0 Flamingos
Incredible Almond Creme Cheeze- The Ultimate Uncheese Cookbook
Repeaters
Sante Fe Black Bean Topped Potatoes CL Apr 00
New Orleans Red Beans and Rice AYIVK
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