Ingredients | |||
2 | each | eggplants | |
2 | tablespoon | tahini | |
2 | each | garlic. cloves, pressed | |
1 | each | lemon, juice | |
2 | tablespoon | parsley, fresh, chopped, optional | |
1/2 | teaspoon | salt | |
1 | pepper, to taste | ||
Directions: | |||
Preheat oven to 300 degrees. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip. |
Ingredients | |||
3 | tablespoon | oil | |
1 | each | bay leaf | |
1 | each | onion | |
2 | teaspoon | ginger | |
2 | teaspoon | garlic | |
2 | teaspoon | cumin seeds | |
4 | teaspoon | turmeric | |
2 | teaspoon | chili powder | |
3 | teaspoon | yogurt | |
4 | teaspoon | salt | |
2 | teaspoon | coriander powder | |
1 | pound | potatoes | |
1 | each | tomato | |
1 | each | capsicum | |
Directions: | |||
Heat oil, add bay leaf and onion. Fry for 3-4 minutes. Add ginger and garlic and fry for another minute. Add mustard and cumin seeds. The potatoes should be sliced, and the tomatoes and capsicum cut up. Add these, mix well, and cook for 4-5 minutes, continuously stirring. Sprinkle with turmeric, coriander and chili powder. Beat the yogurt and blend into a smooth mixture. Add yogurt and salt. Mix gently, cover and cook for about 10 minutes on low heat. |
1 lb Pork tenderloin, trimmed of -all fat and sinew 1 bn Basil (2 cups leaves) -(Theirs has minty clove -flavour) 4 Scallions 3 tb Peanut oil 2 Cloves garlic 2 3 hot red or green chiles, -thinly sliced 2 ts Fish sauce 2 ts Soy sauce 1 ts Sugar 1/4 c Chicken stock or water Thinly slice the pork across the grain. Wash, dry and stem the basil. Mince the white part of the scallion. Cut the green part into 1 inch pieces. Heat the wok over a high flame. Swirl in the oil and heat almost to smoking. Add the garlic, chilies and white part of scallions and cook for 10 seconds. Add the pork and stir fry for 1 minute. Add the fish sauce, soy sauce, sugar, stock and green part of scallions and bring mixture to a boil. Stir in the basil and cook for 20 seconds or until the leaves are wilted and the pork is cooked. The dish is supposed to be soupy. Serve at once with rice or noodles. Fragrant dish - noe of the glories of Thai street food. |
2/3 c TVP 1/2 c Hot water 1 tb Chopped or grated ginger Root 2 tb Soy sauce 1 To 2 Tbsp hot bean paste 1/2 ts Salt (optional) 3 1/2 oz Bean thread noodles 2 c Veggie broth or water (avoid Broth that may have a sweet Taste) Pour the boiling water over the TVP and let it sit for 10 minutes. Saute the gingerroot in a very small anount of oil or other liquid. Add the soy sauce, bean paste, salt and TVP. Cook very very gently and stir frequently as it burns easily. Cook about 5 minutes and set aside. Cook the bean threads in the broth until the broth has been absorbed by the noodles. Add the noodles to the TVP mixture and stir until blended evenly...ie. all the "ants" are distributed throughout. Enjoy! Source: This is a dish that was a favorite at our local Chineses eatery. I used to make it with ground turkey (before I saw the light) and have found that TVP works just as well. It's hot and spicy...delicious and just a little different. Posted by Ann Christmann
Vegetarian / 9
Asparagus Strudel
Vegetarian / 11
Aloo Gobi
Vegetarian / 10
Sesame Fish
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