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Celeriac Linguine WITH BOLOGNESE SAUCE AND HEMP PARMESANMAKES 4 HEARTY SERVINGS
TOMATO SAUCE MAKES ABOUT 4 CUPS (1 L) 20 sundried tomato halves or pieces, soaked for 6–24 hours in 1⅔ cups (414 ml) water 5 pitted medjool dates, or 10 pitted regular dates, soaked for 6–24 hours in ⅓ Cup (80 ml) water ¼ red onion, chopped 1 tablespoon (15 ml) dried oregano 1 clove garlic, minced 2 tomatoes, chopped 1 cup (250 ml) grated carrots SEED MIX MAKES ABOUT 2 CUPS (500 ML) ½ cup (125 ml) shredded carrot ½ cup (125 ml) chopped fresh parsley ½ cup (125 ml) sunflower seeds, soaked for 1 hour, drained, and rinsed ¼ cup (60 ml) pumpkin seeds, soaked for 1 hour, drained, and rinsed 2 to 4 tablespoons (30 to 60 ml) Nama Shoyu or tamari 2 tablespoons (30 ml) freshly squeezed lemon juice or apple cider vinegar 1 tablespoon (15 ml) miso ¼ cup (60 ml) sesame seeds, soaked for 1 hour, drained, and rinsed ¼ cup (60 ml) hempseeds To make the Tomato Sauce, put the sundried tomatoes and their soaking water in a food processor or blender. Add the dates and their soaking water. Then add the onion, oregano, and garlic. Process until smooth. Transfer to a bowl. Stir in the fresh tomatoes and carrots. To make the Seed Mix, put the carrot, parsley, sunflower seeds, pumpkin seeds, Nama Shoyu, lemon juice, and miso in a food processor. Process until smooth. Add the sesame seeds and hempseeds. Pulse until evenly mixed. Stored in a sealed container in the refrigerator, Seed Mix will keep for 3 days. Alternatively, spread the Seed Mix on a dehydrator tray with a nonstick sheet. Dehydrate at 115 degrees F (46 degrees C) for 3 hours. Crumble with your fingers. Serve warm or store in the refrigerator. CELERIAC LINGUINE MAKES 8 CUPS (2 L) 8 cups (2 L) shredded celeriac (spiralized, julienned with a mandolin, or grated) 2 tablespoons (30 ml) extra-virgin olive oil Juice of ½ lemon HEMP PARMESAN MAKES: ¼ CUP (60 ML) 2 tablespoons (30 ml) hempseeds 2 tablespoons (30 ml) nutritional yeast flakes ⅛ teaspoon (¾ ml) salt To make the Celeriac Linguine, combine all the ingredients in a large bowl. Toss until evenly mixed. Cover and refrigerate until serving time, up to 4 hours. TIP: To keep the shredded celeriac moist while preparing the remainder of the recipe, sprinkle it with a little water so it does not dry out. To make the Hemp Parmesan, combine all the ingredients in a small bowl. Stir until evenly mixed. Stored in a sealed container in the refrigerator, Hemp Parmesan will keep for 1 month. Assemble the finished dish just before serving. For each serving, arrange 2 cups (500 ml) of the Celeriac Linguine on a plate. Combine the Tomato Sauce and the Seed Mix to create the Bolognese Sauce and stir gently. Top each serving with about 1½ cups (375 ml) of the Bolognese Sauce. Sprinkle with about 1 tablespoon (15 ml) of the Hemp Parmesan. VARIATIONS For Zucchini Linguine, replace the celeriac in the Celeriac Linguine with 8 cups of shredded zucchini (spiralized, julienned with a mandolin, or grated). For Sunflower Parmesan, grind 2 tablespoons of sunflower seeds (in a coffee grinder or hand grinder) until almost all of the seeds are broken into smaller pieces (do not process so long that the seeds become a paste). Use the sunflower seeds to replace the hempseeds in the Hemp Parmesan. Per one-quarter recipe: calories: 568, protein: 21 g, fat: 32 g, carbohydrate: 59 g (25 g from sugar), dietary fiber: 17 g, calcium: 277 mg, copper: 1300 mcg, iron: 9 mg, magnesium: 242 mg, phosphorus: 629 mg, potassium: 1663 mg, sodium: 1171 mg, zinc: 4.3 mg, thiamin: 2.7 mg, riboflavin: 2.3 mg, niacin: 20.1 mg, pyridoxine: 2.6 mg, folate: 162 mcg, pantothenic acid: 2.7 mg, vitamin B12: 1.6 mcg, vitamin A: 438 mcg, vitamin C: 45 mg, vitamin E: 7.8 mg, vitamin K: 154 mcg, omega-6 fatty acids: 13.6 g, omega-3 fatty acids: 1.1 g Percentage of calories from: protein 14%, fat 47%, carbohydrate 39% Note: Analysis was done using Red Star Vegetarian Support Formula nutritional yeast flakes. To serve this nourishing salad, simply sprinkle on a little lemon juice and Nama Shoyu, or serve it with Lemon-Tahini Dressing (page 275), Liquid Gold Dressing (page 276), Orange-Ginger Dressing (page 287), or Orange–Poppy Seed Dressing (page 283) on the side. CRUNCHY Sprouts and Veggies MAKES ABOUT 6 CUPS (1.5 L); 2 LARGE SERVINGS OR 4 SMALLER SERVINGS
3 cups (750 ml) chopped napa cabbage 1 cup (250 ml) mung bean sprouts (see sidebar, page 282) 1 cup (250 ml) lentil sprouts (see box, page 289) ½ red sweet pepper ½ rib celery, cut into matchsticks 15 snow peas, quartered 1 green onion, finely sliced 2 large leaves napa cabbage or lettuce ½ to 1 avocado, diced ½ cup (125 ml) alfalfa sprouts or other sprouts (optional) Combine the chopped cabbage, mung bean sprouts, lentil sprouts, red sweet pepper, celery, snow peas, and green onion in a bowl. Toss until mixed. Put a whole cabbage leaf on each serving plate. Spoon the chopped cabbage mixture over the cabbage leaf. Top with the avocado and optional alfalfa sprouts. How to Sprout Mung Beans MAKES 3 TO 4 CUPS (750 ML TO 1L) SPROUTS ¼ cup (60 ml) dried mung beans 2 cups (500 ml) water Put the beans in a 1-quart (I-L) jar and cover them with the water. Put a sprouting lid on the jar or cover it with piece of mesh or cheesecloth secured with a wide elastic band. Let stand at room temperature for 12–24 hours. Drain the beans; then rinse them thoroughly with cool water and drain again. Place the jar at a 45-degree angle over a saucer (to collect any water that may run off) or in a dish rack. Cover the jar with a tea towel or place the jar away from direct sunlight so the sprouts can grow in the dark. Rinse and drain the beans 2 or 3 times a day for 3–5 days, until a short tail is visible. Store the well-drained sprouts in a sealed container in the refrigerator for up to 1 week. Note: Homegrown mung bean sprouts will have much shorter tails than commercially grown sprouts. The tails become longer if mung beans are sprouted under a weight that exerts pressure on them. For information on how to do this, see Ann Wigmore’s The Sprouting Book. Per 3 cups (750 ml): calories: 404, protein: 21 g, fat: 17 g, carbohydrate: 56 g (16 g from sugar), dietary fiber: 18 g, calcium: 355 mg, copper: 850 mcg, iron: 7 mg, magnesium: 129 mg, phosphorus: 322 mg, potassium: 1420 mg, sodium: 91 mg, zinc: 2.7 mg, thiamin: 0.6 mg, riboflavin: 0.5 mg, niacin: 6.6 mg, pyridoxine: 0.9 mg, folate: 353 mcg, pantothenic acid: 2.8 mg, vitamin B12: 0 mcg, vitamin A: 315 mcg, vitamin C: 300 mg, vitamin E: 2.9 mg, vitamin K: 122 mcg, omega-6 fatty acids: 2.2 g, omega-3 fatty acids: 0.2 g Percentage of calories from: protein 18%, fat 33%, carbohydrate 49% You can use leaf lettuce, spinach, or any combination of mixed greens in this light, uplifting salad. Elegant Greens |
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