[CH] Vegetarian dishes.

Scott Peterson (scottp4@ibm.net)
Tue, 22 Dec 1998 22:34:30 -0800 

>Date: Tue, 22 Dec 1998 07:48:40 GMT
>From: rain@wwbbs.otherside.com (Rain)
>Subject: [CH] any vegetarians here?
>
>Seems like nearly all the recipes here lately have been for meat dishes.
>Any vegetarians out there besides me?  Feel like sharing some good
>meatless chilehead recipes?  I'll show ya mine if you'll show me
>yours. <g> 
>x
>Keep on rockin' at Solstice!
>Rain

Since my heart attack I've had to do a lot more non-meat cooking.  One
cookbook I've used for several years is called "Hot & Spicy & Meatless" by
Chile Pepper Magazine.  It was published in 1994. The ISBN number is
1-55958-361-4.  

Another that's not vegetarian but has lots of non-meat recipes is called
"Hot Stuff, a Cookbook in praise of the piquant" by Jessica Harris. ISBN
number 0-689-11483-4. My copy is dated 1985 so you'll only find a copy if
you get lucky in a used book store. But it's well worth the look. It's got
some fantastic recipes. 

I just bought another called "Fast, Fresh & Spicy Vegetarian" by John
Ettinger. ISBN number is 0-7615-1623-9.  To my taste, most of the recipes
weren't that spicy, but they could seasoned to taste and most seem to adapt
well.  

My favorite recipe from Hot Stuff follows. It's a fantastic side dish with
a very subtle flavor and it works well with any amount of heat you choose.  

Kenya Corn

1 tbsp. salted butter
1 medium onion, chopped coarse
1 clove garlic, minced
4 cups fresh corn (I usually substitute frozen corn)
2 teasp. cornstarch
1 1/2 cups coconut milk
1 medium tomato, chopped coarse
1 (2-oz.) can pimentos, drained and chopped coarse
1/2 to 1 teasp. curry powder (to taste. I usually use the hot Asian curry
powder)
salt and freshly ground white pepper to taste
juice of 1/2 lemon
1/4 cup fresh Chinese Parsley, minced.

Melt the butter in a heavy saucepan. Add the onion and garlic and saute
them until golden. Add the corn. Combine the cornstarch with 1 cup of the
coconut milk, stirring well, then add it to the mixture along with the
tomato,pimentos, curry, salt and pepper. 

Cook uncovered, stirring often until the juice is absorbed. Add the
remaining coconut milk and the lemon juice. Stir. Garnish with the parsley
and serve.  

Serves 8 to 10.


                         
                         		Scott Peterson

ScottP4@IBM.NET

10.0 times 0.1 is hardly ever 1.0.