Tuesday, July 19, 2005
General Daw's Green Beans
Ingredients1 pound fresh green beans
2 soy sausage patties, diced
1/2 cup fresh mushrooms, sliced
4 ounces extra firm tofu, drained
2 C cooked white rice
1/4 C rice wine or white wine
2 Tbls rice wine or white wine vinegar
2 Tbls chopped garlic
1 Tbls sesame oil
1 Tbls veg oil
1 Tbls vegetable boullion paste
1 Tbls soy sauce
1 tsp red pepper flakes
1/2 tsp diced ginger
Preparation
Steam the green beans in a covered pan with 1 Cup of water for 15 minutes and add sesami oil, veg oil, red pepper flakes, ginger and garlic. Saute for 10 minutes.
Add the boullion paste, vinegar or rice wine, mushrooms, tofu and soy sauce. Cover and cook for an additional 10 minutes. Add the diced sausage and heat through.
serve with rice for two
vegetarian
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Monday, July 04, 2005
Grilled vegetables with Provolone
A perfect combination of fresh veggies, smoked Provolone served open face makes this a grill master's choice sure to please the vegetarians in the family.
Ingredients
1 small to medium eggplant
4-1/4" slices Vadalia onion
2-1/2" slices Ugly Ripe Tomato
4 slices soy Provolone cheese
2 tsps sea salt
2 Tbls extra virgin olive oil
2 thick slices Vienna bread (a sturdy bread that will hold up on the grill)
Preparation
Slice the eggplant lengthwise into 4 equal slices and apply a liberal amount of salt to both side of the slices. Set aside on a clean dry surface for about 10 minutes, the salt will dehydrate the eggplant.
Place the eggplant and onion on a hot grill turning twice at a 45 degree angle for each side to produce nice grill marks. On the last turn add the tomato slices for about 30 seconds per side and plate.
Layer 1 slice of eggplant, 1/2 the Provolone, onion, another slice of eggplant, tomato and top with the rest of the cheese on a slice of bread, drizzle with a tablespoon of olive oil. Return the sandwich to a grill section that receives indirect heat and cover. Cook for about 10 minutes or until the cheese is just melted.
makes 2 grilled sandwich servings
vegetarian..For more tips on good grilling visit Greener Mag's Clean Grill for the 4th
Ingredients1 small to medium eggplant
4-1/4" slices Vadalia onion
2-1/2" slices Ugly Ripe Tomato
4 slices soy Provolone cheese
2 tsps sea salt
2 Tbls extra virgin olive oil
2 thick slices Vienna bread (a sturdy bread that will hold up on the grill)
Preparation
Slice the eggplant lengthwise into 4 equal slices and apply a liberal amount of salt to both side of the slices. Set aside on a clean dry surface for about 10 minutes, the salt will dehydrate the eggplant.
Place the eggplant and onion on a hot grill turning twice at a 45 degree angle for each side to produce nice grill marks. On the last turn add the tomato slices for about 30 seconds per side and plate.
Layer 1 slice of eggplant, 1/2 the Provolone, onion, another slice of eggplant, tomato and top with the rest of the cheese on a slice of bread, drizzle with a tablespoon of olive oil. Return the sandwich to a grill section that receives indirect heat and cover. Cook for about 10 minutes or until the cheese is just melted.
makes 2 grilled sandwich servings
vegetarian..For more tips on good grilling visit Greener Mag's Clean Grill for the 4th
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