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Serves 4 Serves 4 | Ingredients & Method Below |
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| In a smoking
hot frying pan, add oil, cumin, coriander, ginger, tumeric and sautÈ until dark
brown. Add in garlic, carrot, onion, tomato and apple. Cook until tender. De glaze the
frying pan with the stock. Reduce the heat and simmer. Let gently cook until all
vegetables are fully cooked, about 15-20 minutes. Put in a blender, puree and strain
through a sieve. Use salt and pepper to taste. In the same pot that you serve, simmer the onion, pepper, carrots, ginger, eggplant, green beans and potatoes in the curry sauce until tender. Add the rest of the vegetables and tofu then bring up to a simmer for about three minutes and taste for seasoning. Adjust if necessary. Serve with rice. Troy N. Thompson, Chef |
Ingredients: Curry: - 1 large onion, cut into eighths - 3 cups vegetable or vegetable stock - 2 cloves of garlic crushed - 1 1/2 teaspoon cumin seed - 1 1/2 teaspoon coriander seed - 1/2 teaspoon ground tumeric - 1/2 teaspoon ground ginger - 1/4teaspoon cayenne pepper (depending on spiciness of dish) - 1 carrot, peeled and chopped - 1 tomato, cut in quarters - 1 granny smith apple, peeled and sliced - 1/2 cup grade seed oil or any healthy oil except olive Vegetables: (*Note: Any
variety of vegetables will work) |
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| Fusebox Vegetable Nabe | |||||
| In a pot
that you can cook and serve in, arrange all of the vegetables in order of longest cooking
time, to the shortest time to cook, i.e., potatoes, carrots, onion, then eggplant and
cabbage, mushrooms, ginger and green onion. Place all vegetables and grains and tofu in
the pot and cover over the vegetables with broth until it is covering the first two inches
from the bottom. Slowly bring the pot up to a boil and continue to simmer until the
vegetables are tender about 6 minutes. At this point you can add the miso in to taste and
serve family style. Troy N. Thompson, Chef |
Ingredients: - 1 lb. firm tofu, pressed, drained and cubed - 1 head Napa cabbage, cut into 2 inch pieces - 4 creamer or small red boiler potato, pre-cooked - 1 onion, cut into large dice - 4 green onions cut into 3 inch pieces - 6 large fresh shiitake mushrooms - 1 small piece ginger, peeled and sliced - 1 small Japanese eggplant, cut into 4 pieces - 2 Tablespoons of white miso (available at an Asian Market or health food store) - 1 peeled carrot, cut thinly on a diagonal - 1 cup cooked rye or wheat berries - 4 cups vegetable or vegetable broth, free of fat - Salt and pepper to taste - Soy to taste |
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copyright 1999, Regina Campbell |
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