Hope's Edge_ The Next Diet for a Small Planet - Frances Moore Lappe [129]
Preheat oven to 350°F. Fill each tortilla with 2 to 3 tablespoons filling and 1 tablespoon grated cheese. Roll up and put in a shallow baking pan. Cover with sauce, sprinkle with remaining cheese, and garnish with reserved olives. Bake until bubbling hot, about 30 minutes.
Complementary protein: beans + corn
7.
Mexican Banquet (Version Two)
Menu:
Guacamole (avocado, garlic, lemon juice dip) with toasted tortillas
Rice con Queso
Lettuce and red cabbage salad
Lemon sherbert with Tofu Apple Nut Loaf (this page)
Rice con Queso
6 servings
This is an ideal dish for a buffet dinner. My guests always ask for the recipe.
3 cups cooked brown rice (1½ cups uncooked), cooked with salt and pepper
1 1/3 cups cooked black beans or black-eyed peas, pinto beans, etc. (½ cup uncooked)
3 cloves garlic, minced
1 large onion, chopped
1 small can chiles, chopped
½ pound ricotta cheese, thinned with a little low-fat milk or yogurt until spreadable
¾ pound shredded Monterey jack cheese
½ cup shredded cheddar cheese
Garnishes (optional): chopped black olives, onions, fresh parsley
Preheat oven to 350°F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving.
Complementary protein: rice + beans + milk products
8.
Dinner in Italy
Menu:
Minestrone con Crema
Garlic bread
Tossed green salad with Caesar dressing
Poppy Seed Cake (this page)
Minestrone con Crema
6 to 8 servings
Seems like a lot of vegetables? Believe me, it works—this soup is truly delicious. A friend who swears he dislikes both greens and turnips ate it with gusto.
½ cup fresh basil, spinach, or parsley
1 clove garlic, minced
1 cup grated Parmesan cheese
Olive oil
1½ cups barely done cooked garbanzos (½ cup uncooked), undrained
5 kohlrabis or turnips, with leaves
chopped and bulbs diced (about 2 cups)
1 head cabbage, finely chopped or grated
2 cups beet greens or spinach, without stems, chopped
¼ cup fresh parsley
Salt to taste
3 cups low-fat milk
In a mortar or blender, make pesto by mashing or blending basil, garlic, and Parmesan cheese with enough oil to make a smooth paste. In a large pot combine the beans, bean cooking liquid, kohlrabis, cabbage, beet greens, parsley, and salt with enough water to cover. Bring to a boil, reduce heat, and simmer 1 hour. Add milk and simmer 15 minutes more; do not let it boil. Stir in the pesto, heat 5 minutes, and serve at once.
Complementary protein: beans + milk
9.
Oriental Specialty
Menu:
Sweet and Sour Vegetables with Tempura
Fried rice with sesame (stir-fry precooked rice with ¼ cup ground toasted sesame seeds)
Sweet and Sour Vegetables with Tempura
6 servings
Stir-fry the vegetables while the tempura is frying. You can make the rice (about 5 to 6 cups cooked rice and soy grits; 2 cups uncooked rice and ¼ cup uncooked grits) ahead of time or at the last minute.
Tempura
Oil for frying
3 cops sliced raw vegetables (carrots, broccoli, onion, cauliflower, zucchini, etc.) and tofu (optional)
1 batch Quick Mix pancake batter (use 2 eggs; beat egg whites until stiff and fold them into batter just before frying vegetables)
Shredded cabbage
Pour oil into a wok, deep skillet, or pot to a depth of 2 inches. Heat to very hot but not smoking. Using chopsticks, tongs, or your fingers, pick up a vegetable slice, dip it into the batter, and drop into hot oil. Cook, turning once or twice, until golden brown. Cook several slices at a time, but do not crowd. Remove from hot oil with another set of chopsticks, tongs, or a slotted spoon. Drain on shredded cabbage (beautiful for serving) or paper towel.
Stir-fried Vegetables
2tablespoons peanut oil
3cups sliced raw vegetables (same as above)