Recipes published in ‘Souffles’

Golden Vegetable Noodle Soup

Recipe

19 May

Recipe By : The (Almost) No Fat Cookbook by Bryanna Clark Grogan p89
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 onion, large — chopped
1/2 cup celery — chopped
1 garlic clove — minced
8 cups hot water
1/2 cup split peas, yellow — rinse
1/2 tsp tumeric
1 bay leaf
1 cup whole wheat pasta — broken
1 cup peas, frozen
1/2 cup carrot — chopped
1/2 cup parsley, fresh — chopped
1/3 cup nutritional yeast flakes
1 tablespoon salt (optional-I omit)
1/2 tablespoon soy sauce
1/2 tablespoon Balsamic vinegar

In a large pot, steam-fry until tender the onion,celery and garlic.
Add and simmer for 1 hour water, split peas, tumeric and bay leaf. Add the rest
of the ingredients.
Cook just until the noodles are soft and the carrots are tender, adding pepper
if you like. If you’re fighting a cold, a dash of cayenne in this soup is just
what the doctor ordered!

Per serving: 159 cal; 9g prot; 29g carb; 0g fat;

NOTE: I made this soup using 2 c tomato juice and 16 oz. frozen peas and carro
ts.

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Filed under: Souffles, Usenet

Wontons

Recipe

4 Mar

Title: WONTONS
Categories: Chinese, Appetizers, Side dish
Yield: 1 servings

2 tb Peanut oil
1 1/2 tb Grated fresh ginger
2 md Garlic cloves, pressed
2 Tofu cakes, crumbled
1/2 c Finely chopped scallions
2 ts Dark sesame oil
2 tb Tamari soy sauce
50 Wonton wrappers
Bowl of lukewarm water
Cornstarch for dusting

Heat peanut oil in a wok. Sizzle the ginger garlic
briefly then add tofu stir-fry for a few minutes.
Add scallions, sesame oil tamari stir well. Set
aside to cool.

Set up a work area with wonton wrappers, water
cornstarch. Place a wrapper in front of you in a
diamond position. Drop a heaping teaspoonful of
filling in the centre of the wrapper. Moisten all 4
edges with water pull the top corner down to the
bottom, folding the wrapper over the filling to make a
triangle. Press edges firmly to make a seal. Bring
left right corners together above the filling.
Overlap the tips of these corners, moisten with water
press together. Place completed wrapper on the
corn-starch platter continue till all wrappers are
used.

FOR SOUP: Drop wontons into boiling water cook for 5
minutes. Drain.

TO FRY: Heat 2 to 3 cups of oil in a wok till hot.
Deep fry wontons in batches till golden, 2 to 3
minutes on each side. Drain. Serve with dipping sauce
or duck sauce.

Uncooked wontons will keep in the freezer for a good 2
months if well wrapped. Thaw before frying, but they
can be boiled straight from frozen cooked 2 minutes
longer.

“Sundays at Moosewood Restaurant Cookbook”

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Filed under: Holiday And Gift Idea, Holiday Christmas, Holiday Gift Giving Recipes, Holiday Gift Ideas, Holiday Meals, Holiday Treats, Holidays, Souffles, Vegetables

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Wontons

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