From: twain@milton.u.washington.edu (Barbara Hlavin)
Newsgroups: rec.food.veg
Subject: Re: Novice Vegetarian stuff...
Date: 19 Nov 92 17:41:04 GMT
Article-I.D.: u.1992Nov19.174104.17879
Organization: University of Washington, Seattle

In article <BxyAHr.Do3@cs.dal.ca> hardy@ug.cs.dal.ca (S.Hardy) writes:
>
> I am also trying to decrease my meat intake, and increase my vegetable 
>intake (which is about nil at the moment). I was wondering if someone could
>maybe post some interesting things to do with vegetables, besides Stir-frying,
>because I'm at a complete loss. If anyone knows of any other neat things and
>tips for meat-replacement, please tell me. I've always wanted to be more of a
>vegetable eater, than a meat eater, yet I can find no variety or really good
>recipes. 
>
> One more thing. :) I have been searching high and low for a GOOD Caesar 
>salad dressing...one that doesn't use those gross salad dressings. I tend to
>eat salad without any dressing, thus adding to my "vegetable boredom," :), 
>so any tips would be GREATLY appreciated. :)
>  Your budding Vegetarian,
>  Simone J. Hardy,
>  Halifax, Nova Scotia, Canada.


Paradoxically, for a dish that seems the epitome of simplicity -- fresh 
raw vegetables tossed together in appealing combinations -- a salad is 
really a lot of work.  I find them kind of a pain, myself.  There are lots    
and lots of other ways of preparing vegetables that are not only more 
interesting but more flavorful. 

GINGER-MINT CARROTS
The number of carrots you use depends on how many people you're feeding. 
I'd use a half-pound for two as a side dish. 

Scrub the carrots and cut into sticks.  Put them in a steamer basket. 
Add to the water in the pot a sprig of fresh mint and a slice or two 
of unpeeled fresh ginger.  Steam for anywhere from three to seven 
minutes, depending on the thickness and age of the carrots. 

Toss them into a bowl and spritz 'em with lemon juice.  Throw a couple 
of mint leaves into the dish for that certain je ne sais quoi. 

This is wonderfully flavorful, as the steam infuses the carrots with 
the subtle fragrance of both the mint and the ginger, without overpowering
the sweetness of the carrots. 

BROCCOLI SURPRISE 
3 cups broccoli florets 
1 cup chopped onion
2 cloves garlic, minced 
1 teaspoon (or to taste) hot red pepper flakes 
approximately 1/2 tablespoon sesame oil 
rice vinegar 
soy sauce 
1-1/2 tablespoons or so chunky peanut butter (Adam's, if you can get 
it, or some other pure nut butter with no additives)

I was busy cooking something else, so I did things to the broccoli 
without paying attention to how much time passed between procedures.  
You'll see as I go along why I call this a Surprise. 

Heat oil in a large shallow skillet.  Add minced garlic and hot pepper 
flakes; stir briefly over high heat.  Do not allow the garlic to get 
brown.  Add the broccoli to the pan; stir.  Immediately add about 
1 teaspoon rice vinegar and stir; add same amount of soy sauce and 
stir.  Turn heat down to low.  At some point in here I decided to add the 
onion and turned the heat back up to med-high for a few minutes.  At this 
point it tasted too salty to me, and that was when I decided to add the 
peanut butter, stirring it to blend with the remaining juices.  Cover and 
leave over low heat for ten minutes or so. 

I think total cooking time was about 25 minutes, and I was surprised that 
the broccoli wasn't overcooked, but it remained bright green and toothsome. 


ABOUT SALADS
I'll post some of my favorite dressings next week, but for starters I'd 
recommend that you invest in a good bottle of virgin olive oil and a 
bottle of basalmic vinegar.  I resisted basalmic vinegar for a long 
time, thinking it was just a trendy thing, but I was only depriving 
myself of something utterly wonderful.  I love vinegars and have an 
entire shelf of different kinds, but basalmic is truly the Queen of 
them all. 

Duke's is good value for your dollar.  I listened to a long lecture on 
basalmic vinegars by a very knowledgeable clerk at DiLaurenti's in The 
Pike Place Market a few months ago, and he approved my choice of Duke's.  

--Barbara