Recipes Included On This Page Garden Rolls (Oriental) - Vegan Garlic Arame (Oriental) - Vegan Gourmet Sleuth Wheatberry Salad Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Garden Rolls (Oriental) - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ROLLS 1 1/2 ounces dried cellophane noodles -- 1 1/2 to 2 oz or bean thread noodles -- 1 1/2 to 2 oz 6 rice paper wrappers 6 pieces red leaf lettuce -- rinsed dried and stem end trimmed 1 cup shredded carrots 1 bunch fresh coriander -- rinsed 4 ounces Asian-seasoned baked tofu 6 thin scallions -- green ends slivered DIPPING SAUCE 1/2 cup Hoisin sauce 1 tablespoon crunchy peanut butter 1 tablespoon Asian chili paste -- or to taste 1. Soak noodles in boiling water to cover, about 7 minutes, or until softened. Drain, rinse in cold water and drain again. When cool, divide into 6 equal-sized portions. 2. Assemble ingredients in separate piles on work surface, cutting tofu into thin slices for total of 12 pieces. Starting with first roll, quickly wet rice paper wrapper in warm water, and place flat on work surface. Place 1 piece leaf lettuce on wrapper and layer on top shredded carrots, leafy sprigs fresh coriander, 2 strips tofu and 1 portion noodles. Wrap up roll tightly, starting at nearest rounded edge, taking one turn. Fold in left edge over filling, leaving right edge open. Continue rolling wrapper tightly into neat packet. Insert scallion into unwrapped edge of roll so green end protrudes like plume. Repeat process with remaining ingredients. Set aside rolls on serving platter, and cover with damp paper towels until ready to serve. 3. To mix dipping sauce, stir all ingredients until well mixed. Place in serving dish, and pass with garden rolls. Source : "Vegetarian Times, 01-NOV-01 p. 25" Serving Ideas : Fragrant fresh herbs and greens, tender raw veggies, some sort of spiciness and a tofu product match well with Riesling. Try this fabulous effort between a US winery and a German winemaker: Château Ste. Michelle Eroica Dr. Loosen Riesling. NOTES : Inspired by the delicious garden, or salad, rolls from Vietnam, this Americanized version retains the concept but calls for a different approach, including use of scallions instead of garlic chives, cellophane noodles instead of rice vermicelli and baked tofu instead of shrimp. Serve the rolls with the classic Chinese cold sesame noodles, and finish up with fresh fruit and fortune cookies. Of course, hot jasmine tea is perfect with dessert. Contributed to the FareShare Gazette by Fatima; 18 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 2g Fat (22.5% calories from fat); 3g Protein; 15g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 372mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Garlic Arame (Oriental) - Vegan Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small handful dry arame seaweed 3 garlic cloves -- (3 to 4) 1/2 teaspoon finely diced ginger (opt.) 1 tablespoon olive oil -- (1 to 2) 1 tablespoon soy sauce -- (1 to 2) Soak arame in water for at least 5 minutes, drain and squeeze out excess water. Heat oil in a small frying pan, on medium heat. Add the ginger and garlic. Cook for about 2 minutes, being careful not to burn the garlic. Add the drained arame. When this has cooked for several minutes, add soy sauce. Stir and continue cooking until the arame is slightly dry and crunchy. Sprinkle sparingly over soba noodles or other oriental style recipe. Source : "tara@tazarat.com" Contributed to the FareShare Gazette by Fatima; 18 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gourmet Sleuth Wheatberry Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked wheatberries 3 scallions -- white part only, thinly sliced (about 3 tablespoons) 2 plum tomatoes -- seeded and diced 1 small cucumber -- seeded and diced, skin on (about 1 cup) 1/4 cup fresh lime juice 2 tablespoons extra virgin olive oil 2 tablespoons finely chopped fresh mint 3/4 teaspoon salt In medium bowl, combine all ingredients and mix well. Cover and chill 30 minutes before serving. By Phillip Targett Gourmetsleuth.com Contributed to the FareShare Gazette by Fatima; 12 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 3g Fat (69.9% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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