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Non Professional Vegetarian Cooking School Article
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Asian Vegetarian Cooking Recipes
from:Asian vegetarian cooking is one way individuals can enjoy great vegetarian cooking. There are many different Asian vegetarian cooking recipes to choose from. Individuals can choose their favorite Asian vegetarian cooking, or try a new Asian vegetarian cooking recipe. Listed here are some great Asian vegetarian cooking recipes.
Spicy Confetti Noodles
3 medium green onions
2 medium bell peppers
2 medium carrots
2 packages (5 ounces each) Japanese curly noodles or 10 ounces uncooked spaghetti
2 teaspoons sesame oil
1/3 cup water
1/4 cup dry sherry or Water
1/2 teaspoon chicken bouillon granules
1 tablespoon finely chopped gingerroot
2 tablespoons soy sauce
1 tablespoon chili puree with garlic
1 teaspoon curry powder
1/4 teaspoon sugar
2 garlic cloves, finely chopped
1. Cut onions into 2-inch pieces; cut pieces into thin strips. Cut bell peppers into thin strips. Cut carrots into julienne strips.
2. Cook and drain noodles as directed on package. Toss noodles and oil in large bowl. Stir in onions, bell peppers and carrots.
3. Mix remaining ingredients in wok or 12-inch skillet. Heat to boiling over medium heat, stirring occasionally. Add noodle mixture; toss with sauce. Heat through, stirring constantly.
Indian Lentils and Rice
8 medium green onions, chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper
2 garlic cloves, finely chopped
5 1/4 cups vegetable broth
1 1/2 cups (12 ounces) dried lentils, sorted and rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomato, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3 cups hot cooked rice
1 1/2 cups plain fat-free yogurt
1. Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
2. Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
3. Stir in tomato, coconut and mint. Serve over rice and with yogurt.
Indian Split Peas with Vegetables
2 teaspoons vegetable oil
1/2 teaspoon cumin seed or 1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 jalapeño chilies, seeded and finely chopped
3 cups cauliflowerets (1 pound)
2 cups cooked yellow split peas
1/4 cup chicken or vegetable broth
2 cups Green Giant® frozen sweet peas, thawed or 1 can (15 oz) Progresso® black beans, drained, rinsed
1. Heat oil in 10-inch sillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally.
2. Stir in cauliflowerets and broth. Cook and cover 3 to 4 minutes or until cauliflowerets are tender.
3. Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
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