Vegetarian Recipes Tested from Kara's Kitchen

Nappa Cabbage Salad

Makes 6 Servings! Prep Time: 25 min.

6 cups Napa or Chinese Cabbage, thinly sliced

1 cucumber, halved lengthwise

1/2 tablespoon vegetable oil

1 tablespoon oriental sesame oil

1 tablespoon honey or Fructose

1 small jalapeno, halved lengthwise (deseeded)

1 clove garlic, finely chopped

1/2 sea salt

1/3 cup lemon juice

1-2 inch slice of ginger, minced

2 tablespoon of Braggs Soy Sauce (Optional)

In Large bowl, combine Cabbage, Cucumber (halved lengthwise, seeded, and sliced crosswise), Carrots (peeled and julienned ); cover and refrigerate until well chilled or until ready to serve.

Blend these ingredients together and ....In Jar with tight-fitted lid, combine lemon juice, oil, soy sauce (*Braggs), sesame oil, honey, jalapeno (halved lengthwise, seeds removed and finely chopped), garlic, ginger, sea salt. Cover and refrigerate.

Just Before Serving...Shake Mixture. Pour Over Salad and Toss!!

Note: This Crisp Salad is a Refreshing Alternative to Creamy-Stuyle Slaws!

Note: When Seeds are removed from Jalapeno they are not hot and the flavor in transferred to the food. Taste Great! No Heat!!

This Recipe comes from my Gourmet Vegan Cookbook! Check it out on my website! www.bibleschoolofhealth.com

Cabbage Leaves With Bulgur and Mint

1 1/2 cups whole grain quick-cooking bulgur

2 1/4 cups chopped green onions (about 14 onions)

2 cups chopped plum tomatoes (about 14 ounces)

3/4 cup chopped fresh dill

3/4 cup chopped fresh mint

1/2 cup olive oil

1 tablespoon plus 1/4 cup fresh lemon juice

1 teaspoon ground cumin

Outer Leaves of 3-4 Cabbages...blanched 1 minute or less to soften to handle(roll) Don't Cook!!

1/4 cup extra-virgin olive oil

Fresh dill sprigs (for garnish)

Fresh mint sprigs (for garnish)

Combine Bulgur, green onions, tomatoes, chopped dill, chopped mint, 1/2 cup olive oil, 1 tablespoon lemon juice, cumin, 1 1/4 teaspoon salt, and 1 teaspoon freshly ground cayenne pepper in large bowl; toss. Let soak at room temperature at least 30 minutes and up to 1 hour.

Line bottom of large pot with Cabbage Leaves, covering bottom completely; set aside.

Open one leaf and lay flat. Place 2 tablespoon bulgur filling atop center of leaf..more if needed but don't over due...must be able to roll and fold leaf over bulgur filling. Roll up tightly, enclosing filling completely. Place on baking sheet. Repeat remaining Cabbage Leaves and bulgur filling.

Place filled Cabbage Leaves ...fold side down into bottom of pot filled with cabbage leaves. Pour enough water over filled leaves to cover generously (about 4-6 cups), then pour 1/4 cup lemon juice and 1/4 cup extra -virgin olive oil over. Bring liquid to simmer. Cover pot and reduce heat to very low; continue to simmer until bulgur filling is tender, 45 to 55 min.

Remove from heat. Gently remove figged Cabbage Leaves from liquid and place on Platter. Garnish Platter with Dill sprigs and Mint Sprigs and serve! Nice Raw Salad along side would be Great!!

Note: This Bulgur Mixture Can Be Used to Stuff Bell Peppers!! Excellent!!

Another Recipe for Stuff Bell Peppers Or Can Be Eaten Alone!! See Below!!

CHICKPEA SALAD WITH LEMON, SOY PARMESAN, AND FRESH HERBS

Note: Use in Stuffing Bell Peppers or Salad!! Remember Bell Peppers can be stuffed with Rice Mixture or CousCous as well...

Prep: 2-3 Bell Peppers Yellow or Green

Cut tops off Bell Peppers ...remove insides without breaking peppers and place on oiled cookie sheet

Sprinkle with a little olive-oil and place in over 350 degrees pre- heated oven for until tender! 20-25 minutes....test to see depending on size of peppers!!

Remove Peppers from oven and set aside!!

Prep time for Salad Stuffing is 10 minutes. Serves 2

1 15-15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained

2 tablespoons chopped fresh basil

2 tablespoons, chopped fresh italian parsley

2 tablespoons fresh lemon juice

4 teaspoons extra-virgin oil

1 small garlic clove, pressed

1/3 cup soy parmesan cheese

Coarse kosher sea salt

Combine rinsed and drained Chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add soy cheese and toss gently to blend all ingredients thoroughly. Season Chickpea Salad to taste with course sea salt and cayenne pepper. Do Ahead!! Chickpea Salad can be made 4 hours ahead!! This is what I do!! Then I bake peppers so that I can immediately spoon in salad!! Your Choice!!

Serve Also as Salad Chilled or at Room Temperature....

Note: The beauty of this basic recipe is that it can be tweaked in numerous ways. Try swapping out the lemon juice for lime juice and use soy feta cheese instead of soy parmesan and also mix some chopped fresh cilantro and chopped red onion or shallot. For Curried Chickpea Salad..leave out the cheese and add curry powder to taste, sliced green onions and shredded carrots.

CURRIED COUSCOUS

3/4 teaspoon curry powder

1/4 teaspoon turmeric (optional)

1/8 teaspoon cinnamon (organic; optional)

1/2 teaspoon cayenne pepper

2 tablespoon soy margarine

1 1/2 cups water

1 1/4 teaspoons sea salt

1 1/4 cups couscous (8 oz.)

Toast curry, turmeric (if using), cinnamon, and 1/4 teaspoon pepper in a small heavy saucepan over moderate heat, stirring constantly, until fragrant, about 1 minute. Add water, 1/2 teaspoon salt, and margarine and bring to a boil. Place couscous in a heatproof bowl and pour in boiling water mixture, then quickly cover with a place or plastic wrap and let stand 5 minutes. Fluff Couscous with a fork and place in Bell Peppers which are already baked as instructed above recipe! ...or serve this Couscous with other foods!! Even Cabbage Leaves!! Yes!!