From Sept/Oct '98
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RECIPES
FAJITAS
Preperation Time: 20 minutes
Cooking Time: 15 minutes
Servings: 6-8
2/3 cup water
1 onion, cut in half lengthwise, then thickly sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1 teaspoon minced fresh garlic
2 tablespoons chopped green chilies
¼ cup mild or medium salsa
½ teaspoon chili powder
½ teaspoon ground cumin
8 ounce package seitan, sliced into strips
6-8 flour tortillas
Place 1/3 cup of the water, onions, bell peppers, garlic and chilies in a large nonstick frying pan. Cook, stirring frequently, for 5 minutes. Add the remaining water, the salsa, chili powder and cumin. Cook an additional 5 minutes. Add seitan and cook 5 minutes longer.
Serve rolled up in a tortilla garnished with tomatoes, onions, lettuce and additional salsa, if desired.
RAINBOW STEW WITH COUSCOUS
This is a wonderful way to use some of your delicious fresh garden vegetables. Couscous is a light, satisfying small pasta that cooks very quickly. It should be available in most supermarkets.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 6
1 12 ounce package of couscous cooked according to package directions
1 ½ cups vegetable broth
1 ½ cups chopped onion
1 teaspoon bottled minced garlic
¾ cups coarsely chopped green bell pepper
¾ cups coarsely chopped red bell pepper
2 zucchini, chopped into bite sized pieces
2 yellow crookneck squash, chopped into bite sized pieces
3 ripe tomatoes, chopped into bite sized pieces
1 cup corn kernels
2 tablespoons soy sauce
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
freshly ground black pepper to taste
Place ½ cup of the vegetable broth in a large pot. Add onions and garlic, cook and stir for 2 minutes, then add the bell peppers. Cook, stirring occasionally, for 3 more minutes. Add zucchini and squash to the pot, mix well, cover and cook for 2 minutes. Add tomatoes and remaining vegetable broth and cook, covered for another 3 minutes. Add corn and seasonings. Cook, covered for an additional 10 minutes, stirring occasionally. Serve over the couscous.
Hint: To thicken this stew before serving, mix 1 tablespoon of cornstarch into ¼ cup cold water. Add to the stew while stirring. Cook and stir until thickened. This may also be made with dried herbs. Use 1 tablespoon parsley flakes and 1 teaspoon dried basil. The vegetables in this stew may be varied according to what you have on hand, but be sure to use the tomatoes and onions.
ITALIAN CAULIFLOWER MINESTRONE
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6
1 onion, sliced
1 teaspoon minced fresh garlic
5 1/4 cups vegetable broth
1 14.5 ounce can chopped tomatoes
1 potato, scrubbed and chopped
2 cups cauliflower florets
1 15 ounce can kidney beans, drained and rinsed
1 cup small uncooked pasta
fresh ground pepper to taste
Place the onion and garlic and large pot with 1/4 cup of the vegetable broth. Cook, stirring frequently, for 2 minutes. Add remaining broth, tomatoes and potato. Bring to a boil, cover and cook for 3 minutes. Add remaining ingredients, cover and cook over low heat for 15 minutes, stirring occasionally.
BOW-TIE PASTA SALAD
This is one of our favorite salad meals. The pasta, vegetables, beans and dressing may all be varied according to what is available. Make the salad in the morning and it will be ready for an easy, no-cook meal in the evening.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Chilling Time: 2-3 hours
Servings: 8
2 cups bow-tie pasta, or other medium pasta
½ cup vegetable broth
3 cups chopped broccoli florets
2 cups zucchini, cut in bite sized pieces
1 red or green bell pepper, chopped
¾ cup chopped green onions
1 cup corn kernels
½ teaspoon bottled minced garlic
1 15 ounce can kidney beans, drained and rinsed
2 tomatoes chopped
¾ to 1 cup fat free salad dressing
freshly ground black pepper to taste
Cook the pasta in boiling water until al dente. Drain, rinse under cold water, and set aside.
Meanwhile, place the vegetable broth in a large nonstick frying pan. Add broccoli, zucchini, bell pepper, green onions, corn and garlic. Cook, stirring occasionally, until crisp tender, about 4-5 minutes. Remove from heat and transfer to a large bowl. Add beans, tomatoes and cooked pasta. Mix well. Pour dressing over the salad and season with freshly ground pepper. Toss well to mix. Refrigerate at least 2 hours for flavors to blend.
STRAWBERRY-BANANA DELIGHT
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Chilling Time: 2-3 hours
2 pints strawberries
3 bananas
2 cups apple juice
1 tablespoon honey
3 tablespoons tapioca
Clean strawberries. Slice 1 pint and set aside. Place remaining strawberries, 1 banana and the apple juice in a blender and process until smooth. Pour into a sauce pan and add the honey and tapioca. Mix well and let rest for 5 minutes. Cook over medium-low heat, stirring frequently, until tapioca is clear. Remove from heat and let cool, at least 20 minutes. Slice remaining bananas and stir sliced strawberries and bananas into the tapioca mixture. Spoon into individual dessert cups and chill before serving.
BAKED APPLES
These may be served either warm or chilled.
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Servings: 4
¾ cup water
1 6 ounce can frozen apple juice concentrate
4 large apples
¼ cup raisins or chopped dates
½ teaspoon cinnamon
Preheat oven to 350 degrees.
Place the water and apple juice concentrate in a small saucepan. Cook until heated through, about 4-5 minutes.
Meanwhile, peel the top 1/3 of the apples and remove the core. Mix raisins or dates with the cinnamon and stuff this mixture into the cored apples. Place apples in a square baking dish. Pour the hot juice over the apples. Bake, uncovered, for about 60 minutes.
Baste several times with the juice in the baking dish while baking and while cooling.
From Sept/Oct '98
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Back Issues of Newsletter