Green Bean Salad*
1 cup green beans
1 tbsp. olive oil
2 tsp. lemon juice
1 tbsp. pine nuts (also toasted almonds)
1/3 cup tomato juice
1 clove garlic, crushed
few drop of Tabasco sauce
Top and tail beans. Place in a pan of boiling water. Boil for
1 minute, drain and plunge into iced water. Drain well and toss
with oil and lemon juice.
Preheat oven to 350 degree oven. Spread nuts on a foil-covered
oven tray and cook for 5 minutes. You can also use the microwave
for a couple of minutes to toast nuts!
Combine tomato juice, garlic and tabasco in a small pan. Bring
to a boil and simmer uncovered over low heat for 8 minutes or
until reduced by half.
Arrange beans on a serving plate and pour tomato mixture over.
Sprinkle with nuts.
*From The Essential Vegetarian Cookbook. Published by Murdoch
books.
Snow Peas and Tofu Stirfry*
Tender, sweet snow peas are lovely in any stir-fry or
vegetable platter. Here's an easy recipe to try.
8 oz. medium-firm tofu
1/4 cup any spicy marinade
1-2 teaspoons olive oil
1 onion, slivered
2-3 cloves garlic, slivered
2 large handfuls fresh snow peas
crumbled Yves vegetarian pepperoni slices (see the grocery list),
cooked bacon, or diced smoked ham, optional of course
Cut the tofu into cubes and marinate for at least 15 minutes. In
meantime, heat oil in skillet and cook the onion and garlic until
tender. Add the snow peas and cook just 2-3 minutes.
To serve, garnish with veggie slices, chopped bacon or diced ham.
This is also nice served with cooked noodles or rice. *From www.happycookers.com.
Peas Cooked in the French
Style*
1 small bunch scallions, trimmed and chopped
2 tbsp. butter or vegan margarine
outer leaves from 1 lettuce, washed and roughly shredded
1 1/2 cups frozen peas or shelled fresh peas
1/2 tsp. sugar
salt and freshly ground pepper
2-3 mint sprigs, when available
Sauté the scallions in half the butter or vegan margarine in
a medium saucepan for 2-3 minutes on medium heat.
Add the lettuce and peas. Sprinkle with the sugar and salt and
pepper to taste.
Dot with the remaining butter or vegan margarine, and, if you
are using the sprigs of mint, place them on top, then cover.
Cook over gentle heat for 10-15 minutes, until the peas are
tender.
*From The Complete Vegetarian Cuisine. Published by Pantheon
Books.
bugus@ladybugorganics.com
|