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INGREDIENTS MEASURE Fresh jalape�o or fresh chili 8 Red rose or Yukon gold potatoes, 3 pounds peeled and cubed Vegan margarine 2 ounces Onion, chopped 14 ounces Red or yellow bell pepper, 12 ounces chopped Celery, chopped 3 ounces Fresh or frozen corn kernels, 2 pounds thawed Plain soy milk 1-1/2 pints Fresh tomatoes, seeded and 1 pound chopped White pepper 1 ounce Fresh cilantro, chopped 4 ounces Vegan soy cheese, shredded 3 ounces (optional)METHOD
In a small stock pot, place potatoes and sufficient water to cover them. Bring to a boil, reduce heat, and simmer until tender, about 15 minutes. Drain and mash slightly with a fork.
Melt margarine in a small stock pot. Add onions, peppers, and celery. Saut� for 5 minutes, stirring constantly. Add chilies, potatoes, corn, soy milk, tomatoes, and pepper and cook until thick (about 25 minutes.
Serve hot, garnished with cilantro and soy cheese.
INGREDIENTS MEASURE Fresh Chinese or Soba noodles 2 pounds Sesame oil 1/2 ounce Sesame seeds 8 ounces Fresh ginger, minced 2 ounces Garlic, minced 4 cloves Green onions, white part minced 6 and green part sliced Peanut butter 8 ounces Sesame oil 1 ounce Soy sauce 1 ounce Vinegar 1 ounce Apple juice concentrate 1/2 ounce Hot chili paste 2 teaspoons Ground black pepper 1 teaspoonMETHOD
In a dry saut� pan, toast sesame seeds. Set aside. In a food processor, combine 5 ounces sesame seeds, ginger, garlic, white parts of green onions, peanut butter, oil, soy sauce, vinegar, apple juice concentrate, chili paste, black pepper, and 6 ounces of water. Process until smooth. Refrigerate to chill.
In a large bowl, toss noodles with sauce and garnish with remaining sesame seeds and green parts of green onions.
Excerpts from the Summer 2000
Issue:
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Last Updated August 17, 2000 |
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