VEGETARIAN COOKING

Article Tools

Image Gallery

Print

E-mail

Comments

RSS

*Couscous can be purchased at health food stores and the ethnic-food section of the supermarket.

Southwestern Beans 'n' Rice Salad

Instead of the usual vegetarian beans and rice, try this high-protein salad.

Dressing

2 tablespoons mild oil (canola)2 tablespoons tomato paste1/3 cup fresh lime juicea few dashes of hot sauce2 cloves garlic, minced1 1/2 teaspoons chili powder1 teaspoon ground cumin1/2 teaspoon ground coriandersalt and pepper to taste

Salad

1/2 package (16 oz.) firm or extra firm tofu,cut into 1 1/2-inch cubes4 cups cooked brown rice (I use basmati' rice.)1 cup fresh or frozen cooked corn1 15-oz. can red beans, rinsed, drained1 poblano or green pepper, chopped1 small red onion, finely chopped1/4 cup chopped cilantro leavestoppings (optional):

Grated cheddar cheese, chopped tomatoes, chopped green onion

Prepare the rice the day before and refiigerate so it won't be sticky. Whisk the dressing ingredients together in a large bowl. Toss the tofu cubes into the dressing and then toss in the rest of the ingredients. Serve with toppings if desired.

*Basmati rice can be found in the ethnic-food section of the supermarket.

Banana Cake (nondairy)

This easy, low-fat cake bakes best on a low humidity, cool day. For a two-layer cake, double the recipe using two pans.

Line the bottoms with wax paper cut to fit.

Cake: one layer

2 tablespoons mild oil (canola)1/3 cup real maple syrup1teaspoon vanilla1 teaspoon instant espresso powder (optional)1 teaspoon cinnamondash salt1/2 package "Mori-Nu" silken tofu (10.5 oz.), save the other half3/4cup mashed bananas (about two)1 1/2 cups plus 1 tablespoon sifted whole wheat pastry flour or unbleached white (lour1 teaspoon baking powder1/2 teaspoon baking soda

Preheat oven to 350°. Lightly grease the bottom of an 8- or 9-inch round cake pan. Pulse together all the ingredients up to and including bananas in a food processor (or blender). Blend until smooth. Add the flour, baking powder, soda, and pulse just until blended. Don't overmix. Pour into the pan and bake for 20-25 minutes, just until light brown and an inserted toothpick comes out clean. Don't overbake-the cake should be moist.

RSS | Comments | E-mail | Print