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Recipes successfully executed in the
Deaver household...
Vegetarian Cabbage Rolls, featuring Quorn crumbles
1 cup rice
1 medium onion, minced
1 medium green
pepper, minced
1 large clove elephant garlic (or 2-3 regular cloves of
garlic), minced.
Olive Oil
1 quart jar of sauerkraut (3-4
cans?)
2 cans diced tomatoes (no salt added)
1 package Quorn
Crumbles
1 head of cabbage
ground black peppercorns to taste
Cook the rice. Usually it takes two parts water to one part
rice. No salt or butter needed.
In a very large frying pan (I use a teflon wok pan), saute
the onions, garlic and green peppers in olive oil until soft. Add 1/2 the
jar of sauerkraut, 1 can (undrained) diced tomatoes, 1 package quorn
crumbles. Continue to cook until quorn is thawed. Add cooked
rice. Simmer until liquids evaporate.
Cut the core out of the cabbage. In a large dutch oven pan
or stock pot boil cabbage for 6-10 minutes. Cool.
Peel layers of cabbage off the head and
fill with Quorn mixture. Wrap edges around the mix and then fold in
both ends. Lay each cabbage roll folded part down in a large baking
or casserole dish.
1 tablespoon olive oil
1 cup finely chopped onion
4 cups chopped seeded tomato (about 1 1/2
pounds)
1 teaspoon sugar
1 teaspoon curry powder
1/2 teaspoon salt **
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 (15 1/2-ounce) cans chickpeas (garbanzo beans),
drained
1/2 teaspoon garam masala
1/4 cup chopped fresh cilantro
Peanut Rice
Heat
olive oil in a large saucepan over medium heat. Add onion, and sauté 5
minutes or until tender. Stir in tomato and next 5 ingredients (tomato
through pepper). Cook 8 minutes or until thick, stirring occasionally.
Stir in chickpeas and garam masala; cook for 5 minutes or until thoroughly
heated. Sprinkle each serving with 1 tablespoon cilantro. Serve over
Peanut Rice.
Yield: 4 servings
(serving size: 1 cup stew and 1 cup rice)
NUTRITION PER SERVING
CALORIES
562(21% from fat); FAT 17.1g (sat 1g,mono 3.5g,poly 2.3g); PROTEIN 24.4g;
CHOLESTEROL 0.0mg; CALCIUM 133mg; SODIUM 1077mg; FIBER 11.4g; IRON 8.7mg;
CARBOHYDRATE 97.7g
**Actually, I used half the amount of
salt called for in the recipe, and it was still very yummy.
from Cooking
Light, January 2000
Peanut Rice
2
1/4 cups water
1 cup (uncooked) white basmati rice
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/2 cup dry-roasted peanuts
1/2 cup frozen petite green peas, thawed
Bring the water to a boil in a medium saucepan. Add
rice, salt, and turmeric; cover, reduce heat, and simmer 20 minutes or
until liquid is absorbed. Remove from heat; stir in peanuts and peas.
Yield: 4 servings (serving size: 1 cup)
CALORIES 288(29% from fat); FAT 9.3g (sat 1.3g,mono 4.5g,poly 2.9g);
PROTEIN 9g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 465mg; FIBER 3g; IRON
2.7mg; CARBOHYDRATE 42.9g
Cooking Light, January 2000
This one is my husband's
specialty:EPB
www.ilovepeanutbutter.com
Vegetarian Masaman Curry
DIRECTIONS
1. Place a large skillet over medium heat and add
the oil, swirling to coat the bottom
of the pan. Add the onion, garlic, and tofu and
sauté until the tofu is slightly browned,
the onions and garlic have lost most of their color,
and any liquid in the pan is slightly
sweet, about 5 to 7 minutes.
2. Meanwhile, combine the vegetable stock and
coconut milk in a large saucepan and
bring to a simmer. Add the peanut butter, salt, and
pepper and stir
until well incorporated. Add the carrots and
potatoes and simmer
until they’re just about fully cooked, about 15
minutes, depending
on the size of the vegetables. Add the tofu and
onion mixture to the
curry, along with the frozen peas. Continue to
simmer on low heat
for about 5 minutes, or until all of the vegetables
are fully cooked.
3. Stir in the basil just before
serving.
This recipe is from the Peanut Butter & Co.
Cookbook, © 2007
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