[CH] chile vegetariana, part 1
Rain (rain@wwbbs.otherside.com)
Wed, 30 Dec 1998 17:07:00 GMT
Okay, I promised some vegetarian chilehead recipes, so here they
are, two at a time. Please note that they are NOT all super-hot;
several are mildly to medium warm, and are IMHO best that way.
Adjust as you like, though.
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Title: Spiced Lentil Casserole
Keywords: Main dishes, Vegetarian
Yield: 8 servings
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Crushed dried or chopped fresh serrano chiles or
other hot reds to taste
3 Garlic cloves; minced
1/2 ts Turmeric
2 c Shredded green cabbage
1 pinch Asafetida (optional)
2 c Cooked brown rice
2 Tbsp Canola oil
3 c Cooked brown lentils
1 c Sliced scallions
1 c Vegetable stock
1/2 c Chopped green bell pepper
1 c Frozen peas; thawed
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Preheat oven to 350 degrees F. In a large skillet, saute chiles,
turmeric and asafetida in oil for 2 minutes. Add scallions, bell
pepper, garlic and cabbage and saute for 5 minutes.
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Combine with rice, lentils, stock and peas in a baking dish and bake
for 20 minutes. Serve warm.
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Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
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Title: Hot Baked Zucchini with Cheese
Keywords: Cheese, main dishes, vegetarian
Yield: 3 servings
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2 md Zucchini or yellow crookneck squash, sliced very thin
1/8 ts Ground nutmeg
1 Egg
1 Green onion sliced thin
Chopped serranos or jalapenos to taste [I use lots]
1 ts Prepared mustard;
1/2 c Swiss cheese, grated
1/8 ts Ground white pepper, or to taste
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Put the zucchini in a colander or on towels to drain off the
moisture. Combine the remaining ingredients. Add the zucchini
and mix well. Pour into a lightly oiled 2-quart casserole. Bake
at 350 F for 40 to 45 minutes.
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Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
via Elizabeth Rodier, Nov 93
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Keep on rockin',
Rain
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