Home of Tabitha's Recipes

                    *  Exported from  MasterCook  *

                     Asparagus and Yellow Pepper Toss

Recipe By     : Mostly Macro
Serving Size  : 4    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      medium        yellow peppers
   1 1/2  pounds        asparagus -- washed, stem removed
     1/4  cup           brown rice vinegar
   2      tablespoons   olive oil
   2      tablespoons   brown rice syrup
   3      tablespoons   gomashio
     1/2                red pepper -- slivered

Preheat the oven to 400 F. Cut the yellow peppers into 8 sections each and remove the stems and seeds. Place in oven in a lightly oiled glass casserole and cook for 20 minutes, stirring frequently. Remove from the oven and cool. While the peppers are cooking, steam the asparagus in a large saucepan until bright green and tender (5-10 minutes). Rinse with cool water and drain well. Blend the rice vinegar, oil, brown rice syrup, and 2 tablespoons gomashio. Combine the asparagus, peppers, and dressing and toss to coat well. Garnish with slivers of red peppers and one tablespoon gomashio and serve at room temperature.

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NOTES : The brown rice syrup can be substituted by molasses. Gomashio is roasted sesame seeds, ground, and mixed with salt in a seven-to-one ratio.

                     *  Exported from  MasterCook  *

                            Buddhist Tofu Soup

Recipe By     : after a recipe by "Just an H"
Serving Size  : 4    Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 250      grams         tofu, firm -- cut in 1/2" cubes
 150      grams         broccoli florets
 200      grams         Chinese cabbage -- cut in 1" strips
   2      small         zucchini -- cut in 1/4" slices
   1      medium        red bell pepper -- cut in fine strips
 100      grams         snow pea pods, fresh
   2      tablespoons   corn oil
   1      liter         bouillon
   2      tablespoons   soy sauce
   3      tablespoons   hoisin sauce
   2      tablespoons   black bean sauce
   1      tablespoon    fresh cilantro -- finely chopped
   1     tablespoon    fresh ginger root -- grated

In a large (at least 3 liter) cast iron pan fry tofu in oil until lightly browned. Take pan from heat. Mix soy sauce, Hoisin sauce and black bean sauce. Add to tofu, blend well. Add bouillon and bring to a boil. When boiling add broccoli. After 2 minutes add pepper and zucchini. After 2 minutes add chinese cabbage and snow peas. After 2 more minutes add cilantro and ginger. Serve.

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Serving Ideas : Serve with bread.