High in soluble fiber, barley has been shown to lower cholesterol. Its natural creaminess makes it an excellent substitute for Arborio rice in traditional risottos. Use regular pearl barley, not quick-cooking barley, in the following recipe, which takes about 50 minutes to complete from start to finish. Ingredients: 2 Tbl olive oil 1 medium onion finely … [Read more…]
Cookbook: Super Market Vegan by Donna Klein Ingredients: 1 lb fresh asparagus 1 Tbl olive oil 2 Tbl fresh orange juice 2 Tbl slivered almonds 1/2 tsp coarse salt 1/4 tsp thyme 1/4 tsp dried chopped orange peel 2 Tbl chopped fresh chives or scallion greens Directions: In a large stockpot filled with boiling water cook … [Read more…]
Asparagus is a great spring vegetable that is delicious and filled with vitamins a, b and c, folate and fiber. Ingredients: 2/3 cup uncooked bulgur wheat 2 cups sliced asparagus 1/2 cup frozen peas, thawed 2/3 cup chopped fresh parsley 2 tsp finely chopped mint 3 Tbl lemon juice 1 Tbl orange juice 1 Tbl … [Read more…]
Present this simply elegant soup to commence a special meal. Cookbook: Super Market Vegan by Donna Klein Ingredients: 2 lb of fresh cooked asparagus 3 1/2 cup vegetable broth Sea salt and black pepper to taste 1 cup coconut milk Pinch of nutmeg Directions: In a blender place 1/2 of asparagus and some broth and blend … [Read more…]
This makes a good side dish or you can eat it for a meal mixed with rice. Ingredients: Sauce: 2 Tble water 1 Tbl soy sauce 1 Tbl dry sherry 2 tsp brown sugar 2 tsp grated fresh ginger 1 tsp toasted sesame oil Vegetables 1 Tbl vegetable oil 1 lb asparagus, trimmed and cut … [Read more…]
From friends of Norridgewock Church Ingredients: 1 1/4 cup cooked potato 1 1/2 cup cooked carrots 1 medium cooked onion 1/2 cup raw cashews 3 1/4 cup water 1 3/4 tsp salt 1 lb frozen or fresh broccoli (4 cups) or use asparagus Directions: Blend cashews with 2 cups water until smooth, then add potatoes … [Read more…]