MENU 17 - VEGAN MENU
Garden Vegetable Soup
2/3 cup sliced carrot
1/2 cup diced onion
2 cloves garlic, minced
3 cups fat free broth (beef, chicken or vegetable)
1 1/2 cups diced green cabbage
1/2 cup green beans
1 tablespoon tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup diced zucchini
Directions:
1 Spray a large saucepan with non-stick cooking spray.
2 Saute the carrot, onion and garlic over low heat until softened, about 5 minutes.
3 Add broth, cabbage, green beans, tomato paste and simmer, covered about 15 minutes or until beans are tender.
4 Stir in zucchini and heat 3-4 minutes. 5 Serve hot.
Roasted Asparagus
1 lb asparagus
1 1/2 tablespoons olive oil
1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)
Directions:
1 Preheat oven to 425°F.
2 Cut off the woody bottom part of the asparagus spears and discard.
3 With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).
4 Place asparagus on foil-lined baking sheet and drizzle with olive oil.
5 Sprinkle with salt.
6 With your hands, roll the asparagus around until they are evenly coated with oil and salt.
7 Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
8 They should be tender when pierced with the tip of a knife. 9 The tips of the spears will get very brown but watch them to prevent burning.
Sesame Noodles With Napa Cabbage
3 tablespoons natural-style peanut butter
2 tablespoons roasted sesame oil
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
1/4 teaspoon red pepper flakes or 1/2 teaspoon chili sauce
10 ounces udon noodles or 10 ounces spaghetti noodles
1/2 lb napa cabbage, shredded (about 4 C)
1/4 cup chopped cilantro
Directions:
1 Whisk together peanut butter, sesame oil, soy sauce, vinegar, sugar and red pepper flakes in saucepan.
2 In separate pot, cook noodles according to pkg directions.
3 Meanwhile, place cabbage in colander over sink.
4 Warm sauce over medium-low heat.
5 Drain noodles over cabbage in colander to wilt cabbage.
6 Transfer noodles and cabbage to serving bowl, add sauce and toss to combine well.
7 Sprinkle with cilantro and serve.
1 Pan Fudge Cake
1 1/2 cups sugar
1/2 cup cocoa
1 1/2 teaspoons baking soda
2 cups flour
3/4 teaspoon salt
1 1/2 teaspoons vanilla
3/4 cup vegetable oil
1 1/2 cups water
1 1/2 teaspoons vinegar
Directions:
1 Preheat oven to 350 degrees.
2 In an ungreased 9 x 13 pan- yes UNgreased, sift all dry ingredients.
3 Add the liquids and stir just until blended.
4 Bake for 25 minutes.
5 Frost with your favorite frosting, cake is extremely moist so care must be taken that you don't tear up the top of the cake.
Read more at: http://www.food.com/recipe/roasted-asparagus-50847?oc=linkback
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