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April 28, 1995 - Image 112

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-04-28

Disclaimer: Computer generated plain text may have errors. Read more about this.

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Vegetarian Recipes
And Low-Fat, Too

PHYLLIS STEINBERG SPECIAL TO THE JEWISH NEWS

A

new edition of Mollie
Katzen's Still Life With
Menu Cookbook has just
been published by Ten
Speed Press.The new edition has
added more of her beautiful, full-
color original art that made the
first best selling edition such a
treasure.
The book presents more than
200 vegetarian recipes organized
into full menus. Each menu is bro-
ken down into useful "do ahead"
notes to address the needs and
concerns of busy working people
who want to cook and eat deli-
cious, healthy food, but don't
know how to fit it into their
complex schedules.
The book walks the
reader step-by-step
through menus from
many different cul-
tures—appetizers,
main dishes, side dish-
es and desserts. Also
included in the book
are pasta dinners,
easy and exotic stir-
fry dinners, vege-
tarian barbecues
and vegetarian seders.
The recipes in the new edition
have all been re-tested to reduce
the fat content even further than
before and to provide more vege-
tarian option for those readers
who wish to reduce or eliminate
their dairy and egg intake.
Below are some recipes from
the book that can be prepared in
accordance with the Jewish di-
etary laws:

CHINESE BROCCOLI
SALAD WITH WALNUTS
1 tablespoon minced garlic

1/3 cup walnut oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 teaspoon salt
2 tablespoons fresh lime juice
1/3 cup rice vinegar
1 tablespoon minced fresh ginger
2 bunches broccoli, about 1
pound each
6 ounces mushrooms
1 1/2 cups toasted walnut halves

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Combine the first 8 ingredients
in a large bowl.
Cut the broccoli into spears ap-
proximately 2 inches long, and
steam until just tender and
bright green. Rinse immediately
under cold running water, and
drain well. Refrigerate in an air-
tight container.
Clean the mushrooms and re-
move the stems. Add the caps,
whole and uncooked, to the mari-
nade. Mix well, cover, and chill.
Stir the broccoli into the mari-
nade within 15 minutes of serv-
ing. Sprinkle the walnuts on top
at the very last minute. Makes 6
servings.

CREAM CHEESE-
WALNUT COOKIES

1/2 cup butter
1/2 cup (packed) brown sugar
1/2 half an 8-ounce package
softened cream cheese

1 egg

1 teaspoon vanilla extract
1 1/2 cups unbleached white flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup ground walnuts (ground to
a coarse meal in a food
processor or blender, using
quick spurts)
1/2 teaspoon cinnamon

Cream together butter,
sugar, and cream cheese
at high speed with an
electric mixer. When the
mixture is light and
fluffy, add the egg and beat
for a few more minutes.
Stir in the remaining in-
gredients and mix well.
Cut a piece of aluminum foil
approximately 10x13 inches.
Place the dough in a strip down
the center of the foil, and mold
it with your hands (flouring
them if necessary) to form a log
approximately 12 inches long
and 2 inches in diameter. Roll
up the dough with the foil, wrap-
ping tightly as you roll. Refriger-
ate for several hours, or, if you are
in more of a hurry, put it in the
freezer, where it will chill ade-
quately in about 30 to 40 minutes.
Preheat the oven to 400°. Slice
the cold dough at 1/8-inch inter-
vals (or as close to that as possi-
ble), and place the cookies fairly
close together on an ungreased
cookie sheet. Bake for 12 to 15
minutes, and remove immediate-
ly to a cooking rack for ultimate
crispness. Makes about 4 dozen.

CHAPPATIS

1/2 cup whole wheat flour
1 1/2 cups unbleached white flour
(plus a little extra for
kneading)
1/2 teaspoon salt
1 cup water
2 tablespoons melted butter

Combine flours and salt in a
medium-sized bowl.
Make a well in the center and
add the water. Stir to combine,
then turn the dough out on a
floured surface and knead for
about 5 minutes.
Divide the dough into 8 equal
parts. Make each into a ball, then
roll into a thin circle with floured
rolling pin.
Heat a griddle or cast-iron skil-
let and brush with melted butter.
Add as many Chappatis as you
have room for. Brush the top sur-
face of the Chappatis with more
butter. Cook on each side over
medium heat for just a minute or
two, or until light brown blisters

VEGETARIAN page 114

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