Two Recipes for Vegan/Vegetarian?!
Two Recipes for Vegan/Vegetarian?
For Vegan/Vegetarian
http://www.redbookmag.com/your/farmers-m...
Warm Potato, Radish, and Fennel Salad
Serving: 6
1 Tbsp chopped fennel leaves
1 tsp grated lemon zest
3 Tbsp lemon juice
1 1/2 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground pepper
1/4 cup olive oil
1 fresh fennel bulb
10 radishes, sliced
1/4 cup diced red onion
1 lb of 1/4-inch-thick sliced baby red potatoes
1/2 cup Parmesan cheese, shaved
In a bowl, mix chopped fennel leaves, lemon zest, lemon juice, Dijon mustard, kosher salt, and ground pepper. Whisk in olive oil. Halve, core, and very thinly slice the fennel bulb; discard stalks. Add the sliced fennel, radish slices, and diced red onion to the salad. Cook baby red potatoes in salted boiling water, covered, about 7 minutes; drain. Add to salad and toss. Sprinkle Parmesan cheese over top; serve warm.
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Curried Vegetable Salad
Serving: 4
Cook Time: 30 minutes
Total Time: 48 minutes
8 oz. each cauliflower florets and small fresh okra, stems trimmed
3 carrots, peeled and diced
2 tsp. each olive oil and curry powder
3/4 cup water
1/3 cup each plain yogurt and mango chutney
1 cup frozen peas, thawed
1 mango, peeled, seeded, and diced
1/3 cup diced red onion
1 tsp. salt
1/2 tsp. pepper
3 cups cooked jasmine rice
1/2 cup salted roasted cashews
Boston lettuce leaves
1. Bring a large pot of salted water to a boil; add cauliflower. Cook 4 minutes, or until firm-tender. Remove with a slotted spoon to a colander; rinse under cold water. Add okra and carrots to boiling water; cook 2 minutes, or until okra is bright green and vegetables are crisp-tender; drain in colander. Refresh vegetables under cold water to stop the cooking.
2. Heat oil and curry in a small saucepan over medium heat. Cook, stirring, 2 minutes, or until fragrant; stir in 1/4 cup of the water and cook 2 minutes longer. Scrape mixture into a large bowl; whisk in yogurt, chutney, and enough of the remaining 1/2 cup water to thin dressing. Add cooked vegetables, peas, mango, red onion, salt, and pepper; toss. Stir in rice and cashews.
3. Spoon salad onto lettuce-lined plates.
Answers:
thanks for 2 and the recipes!!!