|
HI
ARBOR NEWS www.hiarbor.org |
|
Contents:
Hello,
and welcome back to Hi Arbor. Today's newsletter is
short. I've had a lot going on here. There are
two recipes below and I hope you will enjoy them.
Many thanks to the readers who provided information to make
this newsletter possible. Please send any information,
suggestions or requests and recipes to vanpgasa@aol.com.
The next issue of the Hi Arbor News will be sent November
16, 2006. |
I
didn't view the Eat Better America web site because something extra is needed,
but the recipe below, forwarded to me by a reader, looks good for the cold
days ahead.
VEGETARIAN CHILI
Serves 6
"Bubbling with fiber-rich beans, here's a spicy chili that's sure to
please."
1 can (28 ounces) whole tomatoes, undrained
1 can (15 to 16 ounces) garbanzo beans, drained
1 can (15 to 16 ounces) kidney beans, drained
1 can (15 to 16 ounces) butter beans, drained
1 can (15 ounces) tomato sauce
3 small red, orange or yellow bell peppers, cut into 1-inch pieces
1 Anaheim or jalapeño chili, seeded and chopped
1 to 2 tablespoons chili powder
2 teaspoons ground cumin
1/4 teaspoon pepper
1/2 cup sour cream [or vegan sour cream]
3 tablespoons salsa
Chopped fresh cilantro, if desired
Directions
1. Mix all ingredients except sour cream, salsa and cilantro in 4-quart Dutch
oven. Heat to boiling, breaking up tomatoes; reduce heat. Cover and simmer 15
to 20 minutes or until bell peppers are tender.
2. Mix sour cream and salsa in small bowl. Serve chili with sour cream
mixture. Sprinkle with cilantro.
From eatbetteramerica.com
[At the web address it says: "To view this site, you will need a
Flash plug-in higher than 7." The Flash plug-in can be downloaded,
but I have no idea what it is.]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
The following recipe came from a box of Morningstar Farms ® vegan
Grillers ® veggie burgers.
ASIAN-STYLE LETTUCE WRAPS Serves 8
1/4 cup sliced green onions
4 vegan veggie burgers, cut into 1-inch strips
3 Tablespoons reduced sodium soy sauce
1 Tablespoon cider vinegar
1 teaspoon ground ginger
1/8 teaspoon ground red pepper
2 cups packaged coleslaw mix or shredded cabbage
8 Butterhead lettuce leaves or leaf lettuce leaves
1. Cook onion in nonstick fry pan coated with vegetable cooking spray
over medium heat for 1 minute. Stir in burger strips. Cook and
stir until heated through.
2. Combine soy sauce, vinegar, ginger, and red pepper. 3. Add soy
mixture and coleslaw mix to burger strips. Gently toss until combined.
4. Spoon some burger mixture into each lettuce leaf. Wrap leaf
around filling Secure with wooden toothpick. Serve immediately.
From morningstarfarms.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
HI
ARBOR COOKBOOK
"Take This Veggie And Stuff It" has recipes for
stuffing 21 vegetables from
artichokes to zucchini, and if you don't know how to stuff an
artichoke, the book
explains. There are 87 recipes, some of which have seafood
but most are
vegetarian. Substitutions, measurements and equivalents
are listed. Herbs and
seasonings are defined and there is a glossary of cooking
terms in addition
to a list of how much of a fresh spice is needed versus the same
spice in
a dry form.
"Take This Veggie And Stuff It" costs $12.50 per copy
plus $2.50
for
shipping and handling, and it can be ordered from
Hi Arbor, Inc.
P. O. Box 265;
Oceanville, NJ 08231.
or from the web address below.
http://www.hiarbor.org/
The End