For those of you
who tasted that wonderful nutty-veggie dip at the Equinox festival, its 'maker'
shared the recipe with me, so that I could share it with all of you. And facing
another week with Napa cabbage has me struggling for ideas, so here are a few
I found. - Debbie
Elizabeth's "Living Food" Fall Equinox Dip
note: no quantities -- you'll have to rely on your own good judgment!
soaked overnight in water: sunflower seeds, pumpkin seeds & brazil nuts.
sweet red pepper
fresh basil, oregano and thyme
garlic, onion and chilies
olive oil, soy sauce
Combine all ingredients in a blender or food processor and grind thoroughly.
Here's my (Debbie's) guess at quantities, if you're feeling out on a limb: say for a cup of combined nuts (1/3 C each), use a handful of dried tomatoes, half a large red pepper, a small handful of fresh basil leaves, and maybe a tsp. or so of oregano, less of thyme; 1 clove garlic, 1/4 onion, 1 fresh chili (seeded), 2 or 3 tbsp. olive oil, and maybe 1 tbsp. soy sauce (You can add more if you like it saltier, but taste it first! Also it depends on type of soy you use; some are saltier than others.)
Chop Suey with Seitan
from the Rolling Prairie Cookbook
serves 6 - 8
1 tbsp. peanut oil
1 large onion, cut into crescents
3 cloves garlic, minced or pressed
8 oz. seitan, cut in strips
1 carrot, cut in matchsticks
3 stalks celery, cut on the diagonal
1 red or green pepper, cut into strips
3 to 4 cups Chinese (Napa) cabbage, thinly sliced
1 1/2 C snap peas, whole or cut on the diagonal
1 tbsp. soy sauce
1 tsp. molasses
black pepper to taste
1 C mung bean sprouts
Heat oil in large, deep skillet or wok over medium-high heat. Add onions and garlic. Stir-fry for 2 minutes. Add seitan, carrots, and celery. Stir-fry for 2 more minutes. Add pepper, cabbage and snap peas. Stir-fry 1 more minute. Add soy sauce, drizzle on the molas-ses, and add plenty of black pepper. Continue cooking, stirring often, over medium-high heat until veggies are just tender-crisp, approximately 10 minutes. Just before serving, stir in bean sprouts. Serve on a bed of hot basmati rice. Pass the soy sauce for extra seasoning if desired.
Stir-fry of Napa Cabbage and Carrots
from the All New All Purpose Joy of Cooking
o Heat a wok or large skillet over high heat. Add and stir-fry for a few seconds: 1 tbsp. peanut or vegetable oil,
2 cloves garlic, minced, and
1 tbsp. minced peeled fresh ginger
o Add and stir-fry for 3 minutes:
8 oz. carrots, shredded
o Then add and stir-fry until the cab-bage is tender, about 3 more minutes:
1 med. head Napa cabbage, rinsed and thinly sliced.
o Add and stir well to mix:
2 tbsp. soy sauce
1 tsp. toasted sesame oil
1/2 tsp. chili paste with garlic or 1/4 tsp. red pepper flakes (optional)
o Serve immediately, sprinkled with:
Minced fresh cilantro or parsley