By Heather McDougall
daughter, Heather, and I like to experiment in the kitchen. She has
become very creative and we have lots of fun working on new recipes
together. This recipe is one that we really liked and we hope that you
will like it too.
Preparation Time: 30
Cooking Time: 10 minutes
7 ounces uncooked rice
¼ cup vegetable broth
1 teaspoon minced garlic
1 cup broccoli florets
2 cups sliced fresh button mushrooms
½ cup chopped red bell pepper
4 green onions, sliced in 1 inch pieces
6 oyster mushrooms, sliced (optional)
12 ounces smoked, baked tofu, sliced
6 tablespoons soy sauce
6 tablespoons sugar
2 tablespoons lime juice (2 limes)
2 tablespoons rice vinegar
1 to 2 teaspoons red chili sauce
Chopped cilantro, chopped peanuts, lime wedges, hot sauce.
Soften rice noodles in
boiling water according to package directions, drain, and set aside.
ingredients in a bowl and set aside.
Place the vegetable
broth and garlic in a large non-stick frying pan or wok. Cook and stir
for 1-2 minutes. Add broccoli, button mushrooms, bell pepper and green
onions. Cook and stir for 2 minutes. Add oyster mushrooms and tofu and
continue to cook for another minute. Add noodles and sauce. Cook and
stir for 3 to 5 minutes, until vegetables are at desired tenderness.
Hint: Various hot
sauces (red chili sauce) are sold in most supermarkets in the ethnic
section. Some are very hot. Use as much or as little as you like. Serve
the optional garnishes in small bowls and let each person add them to
their noodles as desired. Rice noodles are sold in most natural food
stores and some supermarkets in the Asian food section. They do not need
to be cooked, just soak them in boiling water, usually between 5-8
minutes. Drain, add cold water and ice cubes, let soak for a minute or
two, then drain and set aside.
Preparation Time: 15
Cooking Time: 30 minutes
4 cups vegetable broth
1 medium onion, chopped
½ cup green bell pepper, chopped
1 ½ cups fresh chopped tomatoes
1 15 ounce can black beans, drained and rinsed
1 cup frozen corn kernels
¼ to ½ cup salsa, mild, medium or hot
1 to 2 tablespoons chopped green chilies
½ to ¾ cup chopped avocado
¾ cup broken fat free tortilla chips
Place ½ cup of the
broth in a medium saucepan. Add onion, bell pepper and tomatoes. Cook,
stirring occasionally for 15 minutes over low heat. Add remaining broth,
bring to a boil, reduce heat, add beans and corn. Add salsa and green
chilies to taste. Cook over low heat for 10 minutes. Add avocado, adjust
seasonings if necessary. Cook an additional 5 minutes. Stir in tortilla
chips just before serving.
Hint: This may also
be made with canned tomatoes when fresh tomatoes are not available or not
very desirable ( during the winter months). Use 1 15 ounce can of
chopped tomatoes and add tomatoes with the beans and corn.
Preparation Time: 10
minutes (need cooked rice)
Cooking Time: 40 minutes
3 ½ cups cooked brown
1 17 ounce can cream-style corn
1 15 ounce can black beans
1 8 ounce can tomato sauce
½ cup chopped green onions
2 tablespoons chopped green chilies
1 teaspoon chili powder
½ teaspoon ground cumin
1/8 teaspoon crushed red pepper
¼ cup grated soy cheese (optional)
Preheat oven to 350
Place the rice in a
large bowl. Add remaining ingredients, except the soy cheese, and mix
well. Ladle into a casserole dish. Bake, covered, for 30 minutes.
Uncover, sprinkle with soy cheese, if desired, and bake for 10 more
Preparation Time: 15
Chilling Time: 2 hours
1 15 ounce can
1 cup chopped bell pepper
½ cup finely chopped sweet onion
1 tomato, chopped
½ cup finely chopped celery
2 tablespoons fresh lemon juice
1/3 cup finely chopped cilantro
dash or two of Tabasco sauce (optional)
Combine beans and
vegetables in a bowl. Add lemon juice and cilantro. Mix well. Chill for
at least 2 hours to allow flavors to blend. Taste and season with a dash
of salt, if desired. Add Tabasco sauce to taste. Serve cold.
Hint: Use a variety of bell peppers, if desired, or use all one kind.
This makes a delicious salad for lunch for several days.
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