Wednesday, May 26, 2004
Carbohydrates? Alright, Who's your Protein?
Considering the current trend to lo-carb diets we began to wonder if, in fact, a great meal could be prepared which actually balanced carbs, greens and healthy nutrients without the excess pile-on of meat protein.
White Spanish Casserole con Grigio
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board, 2004
Ingredients
1/3 large head of cauliflower (separate the floret’s)
2 medium potatoes cut into stew sized chunks
6 pearl onions peeled and halved
8 medium button mushrooms halved
7 ounces canned asparagus spears (reserve the liquid)
1/3 cup Pinot Grigio (or your favorite white wine)
2 Tbls soy spread
1 tsp cumin
1/2 tsp red pepper flakes
1/4 tsp dried tarragon
Preparation
Boil the potato and cauliflower for about 20 minutes uncovered until semi cooked and drain.
Place the cooked potato and cauliflower in a baking dish. Add the mushrooms, soy spread, reserved asparagus liquid, wine, red pepper flakes, cumin and tarragon. Top with the asparagus and cook uncovered on a stovetop until the liquid is reduced by half.
Cover the casserole and place in a 350º oven for 1/2 hour.
Serve with a fresh garden salad and the Pinot Grigio
Serves 2
vegan
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board, 2004
Ingredients
1/3 large head of cauliflower (separate the floret’s)
2 medium potatoes cut into stew sized chunks
6 pearl onions peeled and halved
8 medium button mushrooms halved
7 ounces canned asparagus spears (reserve the liquid)
1/3 cup Pinot Grigio (or your favorite white wine)
2 Tbls soy spread
1 tsp cumin
1/2 tsp red pepper flakes
1/4 tsp dried tarragon
Preparation
Boil the potato and cauliflower for about 20 minutes uncovered until semi cooked and drain.
Place the cooked potato and cauliflower in a baking dish. Add the mushrooms, soy spread, reserved asparagus liquid, wine, red pepper flakes, cumin and tarragon. Top with the asparagus and cook uncovered on a stovetop until the liquid is reduced by half.
Cover the casserole and place in a 350º oven for 1/2 hour.
Serve with a fresh garden salad and the Pinot Grigio
Serves 2
vegan
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