Posts tagged ‘Peas’

ITALIAN: Spring Butterflies

Something new. I’m not a big asparagus fan, but I loved this recipe.

1 lb farfalle pasta
3 TBSP Earth Balance margarine
2 TBSP finely chopped onions
8 oz asparagus, 1/2″ diag. slices
2 carrots, peeled, 1/4″ diag. slices
2 tsp chopped fresh thyme
2 cups stock
1 cup frozen peas
1/4 cup chopped fresh basil
1 tsp salt
grated parmesan cheese

1. Cook pasta in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes.
2. In a large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened.
3. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute.
4. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, about 3 minutes. Stir in peas and basil and heat through. Season with salt and pepper. Mix with pasta and top with parmesan cheese.

Advertisements

May 2, 2007 at 5:30 pm Leave a comment

FUSION: Tempeh Hash

Jeff and I ate this for supper last night. Afterwards, we were very full and happy. To re-create this wonderful meal, you will need:

1 8oz-package of tempeh
1 cup vegetable broth
2 large potatoes, diced small
1 large onion, diced
1 teaspoon cumin seeds
1 Tablespoon olive oil
1 cup small or diced vegetables (such as corn, carrots, peas, etc.)
1/2 a yellow or red bell pepper, slivered
1 Tablespoon chili powder
1-2 Tablespoons Bragg’s Liquid Aminos

Simmer the tempeh in the vegetable broth. Cool, then grate.

Broil the potatoes until they are brown on all sides.

Saute the onion and cumin seeds in oil for 2 minutes. Then add the tempeh. Cook it until it has browned lightly.

Add the remaining ingredients. Heat through.

From Everyday Vegan

November 18, 2005 at 9:40 am Leave a comment


Archives