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Tomato-Less Gazpacho
1 med. onion, finely minced 1 jalapeno pepper, seeded & finely chopped 3/4 cup minced and seeded green bell pepper 2 tsp. lemon juice, fresh 1/4 tsp. groung cayenne pepper |
In saucepan over medium heat, combine snow peas and vegetable broth and bring to a boil. Lower heat and simmer 30 minutes. Strain out snow peas and discard. Add remaining ingredients to broth. Chill for 2 hours before serving. |
| Kasha Varnitchkes (Buckwheat Groats and Egg Noodles)
1 cup buckwheat groats (Kasha) 3 tbsp. butter or margarine 2 med. celery stalks, finely chopped 1 cup fresh or frozen green peas 1/4 lb. fine egg noodles or egg bowties |
Break egg into bowl and beat well. Mix groats into beaten egg until evenly coated. Heat 1 tablespoon of oil in large skillet and at the same time bring 2 cups of water to boil separately. Toast the groats in the skillet until the egg is dry and the groats are separated. Pour the boiling water over them and cover; simmer over low heat for 20-25 minutes. Heat 2 tablespoons of butter in skillet. Add onion and celery and saute over moderate heat until brown. Cook the noodles al dente and drain. Add groats to sauteed onion and celery, cooked noodles, remaining butter and the rest of the ingredients. Toss together and continue to cook until heated through. |
| Vegetarian Paella
1/4 cup parsley or cilantrro 2 cups long grain rice, rinsed sliced black olives for garnish |
Slice tofu and tempeh into bite-sized pieces. In large pan heat vegetable oil. Add half of tofu and tempeh and fry until brown. Remove and drain on paper towel. Fry remaining tempeh and tufu. Drain and set aside. Heat 1 tablespoon olive oil in pot. Add 1 tablespoon garlic and saute with garlic for 1-2 minutes. Remove from pot and set aside. Add remaining olive oil to pot. Add remaining garlic, onion and carrot. Saute 2-3 minutes. Add paprika, cumin, salt, pepper, fennel, cayenne and saffron. Stir for 1 minute. Stir in rice and add boiling water, bay leaves, tofu and tempeh. Stir and cover pot. Reduce to low heat and cook for 20 minutes. When all liquid has been absorbed turn off heat. Add sauteed peppers, peas and corn to top of rice. Remove lid and stir mixture with fork. Remove and discard bay leaves. Garnish with olives and cherry tomatoes. Sprinkle with parsley or cilantro. |