Denver Grainlette

Denver Grainlette
Serves 4
Basmati Rice, barley, lentils, millet, tomatoes, bell peppers, onions, and mushrooms.
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Prep Time
30 min
Prep Time
30 min
487 calories
90 g
0 g
2 g
27 g
0 g
212 g
12 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
212g
Servings
4
Amount Per Serving
Calories 487
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 12mg
1%
Total Carbohydrates 90g
30%
Dietary Fiber 30g
121%
Sugars 4g
Protein 27g
Vitamin A
8%
Vitamin C
40%
Calcium
7%
Iron
42%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 c Grain and lentil mix*
  2. 2/3 c Chopped fresh tomato
  3. 1/2 c Chopped green bell pepper
  4. 1 Sliced green onion
  5. 2/3 c Sliced fresh mushrooms
  6. 1/4 c Water
  7. 1 Clove fresh garlic, minced or crushed.
*Grain Mix
  1. 1/2 cup Wild and Basmati Rice
  2. 1/4 cup barley
  3. 1/4 cup lentils
  4. 1/4 cup millet
Instructions
  1. Put the water in a skillet. Toss in everything above
  2. except the grains. Cook down until the water\'s almost
  3. gone. (If you like the peppers less cooked add them after
  4. a couple of minutes.) Toss in the grain mix, stir, maybe
  5. add a grind or two of fresh pepper, serve. Serves two or
  6. one really hungry person.
  7. * The grain mix: Steam 1/2 cup wild and brown basmati
  8. rice, 1/4 cup barley, 1/4 cup lentils and about 1/4 cup
  9. millet together, then use it in all sorts of recipes like
  10. this one.
beta
calories
487
fat
2g
protein
27g
carbs
90g
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Deep-Fried Tofu With Peanut Sauce 2

Deep-Fried Tofu With Peanut Sauce 2
Serves 8
Another version of Tofu in Peanut sauce.
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Prep Time
30 min
Prep Time
30 min
140 calories
6 g
0 g
11 g
8 g
2 g
102 g
58 g
2 g
0 g
8 g
Nutrition Facts
Serving Size
102g
Servings
8
Amount Per Serving
Calories 140
Calories from Fat 89
% Daily Value *
Total Fat 11g
16%
Saturated Fat 2g
12%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 58mg
2%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 2g
Protein 8g
Vitamin A
3%
Vitamin C
14%
Calcium
27%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 297g packets tofu, drained
  2. Oil for deep-frying
Peanut Sauce
  1. 1 Fresh coriander root, finely chopped
  2. 1 sm Fresh red chilli, finely chopped
  3. 2 Cloves garlic, crushed
  4. 1 tb Sugar
  5. 2 tb Rice vinegar
  6. 1/3 c Smooth peanut buffer
  7. 1/4 c Coconut milk
Instructions
  1. This calls for pressing the tofu first. It makes it denser.
  2. 1: Wrap tofu in 3 sheets of absorbent paper, weigh down
  3. with plate; let stand for 4 hours.
  4. 2: Just before serving, cut tofu into 2cm cubes. Deep fry
  5. cubes in hot oil in batches until well browned; drain on
  6. absorbent paper. Serve hot with warm peanut sauce.
Peanut Sauce
  1. Combine coriander root, chilli, garlic,
  2. sugar and vinegar in pan, stir over heat until sugar is
  3. dissolved. Stir in peanut buffer and coconut milk, stir
  4. until heated through. Serve sprinkled with fresh coriander
  5. and chilli, if desired.
NOTE
  1. Sauce can be made 3 days ahead. Storage: Covered, in
  2. refrigerator. Freeze: Not suitable. Microwave: Sauce
  3. suitable.
beta
calories
140
fat
11g
protein
8g
carbs
6g
more
Vegipes! http://lvhr.net/


Deep-Fried Tofu With Peanut Sauce

Deep-Fried Tofu With Peanut Sauce
Serves 8
Tofu deep-fried with Cilantro root, chilies, and garlic in a peanut sauce.
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Prep Time
30 min
Prep Time
30 min
635 calories
10 g
0 g
64 g
7 g
5 g
155 g
229 g
7 g
0 g
57 g
Nutrition Facts
Serving Size
155g
Servings
8
Amount Per Serving
Calories 635
Calories from Fat 565
% Daily Value *
Total Fat 64g
99%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 44g
Cholesterol 0mg
0%
Sodium 229mg
10%
Total Carbohydrates 10g
3%
Dietary Fiber 1g
5%
Sugars 7g
Protein 7g
Vitamin A
6%
Vitamin C
1%
Calcium
21%
Iron
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb Tofu, pressed
  2. 2 ea Garlic cloves, chopped
  3. 1 ea Cilantro root, chopped
  4. 3 ea Dried red chilies, soaked and chopped, seeded
  5. 1/2 ts Salt
  6. 3/4 c Rice vinegar
  7. 1/4 c Sugar
  8. 1/2 c Peanuts, finely chopped
  9. 2 c Peanut -=or=- vegetable oil
Garnish
  1. 2 ts Cilantro leaves, chopped
  2. 2 ts Red pepper flakes
Instructions
  1. ~ Cut the tofu into cubes 1-inch X 1-inch X 1 1/2-inch.
  2. Set aside.
  3. ~ Make a paste of the garlic, cilantro root, chili peppers
  4. and salt. Add the vinegar and mix.
  5. ~ Dissolve the sugar in 1/4 c hot water and add it to the
  6. paste along with the peanuts. Sprinkle with cilantro
  7. leaves and red pepper flakes.
  8. ~ Put the oil in a wok and heat until hot. Deep-fry the
  9. tofu for 5 minutes until it becomes light brown. Drain on
  10. paper towels.
  11. ~ Place tofu on a serving plate with the peanut sauce next
  12. to it. Use the sauce as a dip. Serve either hot or at room
  13. temperature.
NOTE
  1. Apparently you can buy tofu already deep-fried. If
  2. using this product, then only deep-fry it again for 1
  3. minute.
beta
calories
635
fat
64g
protein
7g
carbs
10g
more
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Deep-Fried Bean Curd Stir-Fried With Mushroom

Deep-Fried Bean Curd Stir-Fried With Mushroom
Serves 6
Tofu stir-fried with Mushrooms
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Prep Time
30 min
Prep Time
30 min
211 calories
10 g
0 g
15 g
12 g
1 g
221 g
405 g
4 g
0 g
13 g
Nutrition Facts
Serving Size
221g
Servings
6
Amount Per Serving
Calories 211
Calories from Fat 132
% Daily Value *
Total Fat 15g
24%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 405mg
17%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 12g
Vitamin A
7%
Vitamin C
60%
Calcium
43%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 Cakes bean curd
  2. Vegetable oil for deep-frying
  3. 6 md Chinese dried mushrooms
  4. 1 md Onion
  5. 8 oz Broccoli
  6. 3 tb Vegetable oil
  7. 3 sl Ginger root
  8. 4 tb Vegetarian stock or Broth
Sauce
  1. 2 tb Light soy sauce
  2. 1 tb Hoisin sauce
  3. 2 ts Chili sauce
  4. 1 ts Sugar
Instructions
  1. Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-
  2. fry them in hot oil for 2 to 2-1/2 minutes, until the
  3. surfaces are somewhat firm and yellow. Drain thoroughly.
  4. Soak the mushrooms in boiling water for half an hour.
  5. Drain. Discard the stems and cut the caps into halves. Cut
  6. the onion into thin slices. Break the broccoli into
  7. individual florets and cut the stem into 1-inch wedges.
  8. Heat the vegetable oil in a large frying pan or wok. When
  9. hot, add the onion, ginger, broccoli stems, and mushrooms
  10. and stir-fry in the hot oil for 2 mintues, to season the
  11. oil. Add the broccoli and stock and continue to stir-fry
  12. for 1-1/2 minutes, and then cook, covered, for 1-1/2
  13. minutes. Uncover the pan or wok, pour the sauce
  14. ingredients over the contents, and continue to turn and
  15. stir-fry all ingredients together for a further 1-1/2
  16. minutes. Serve with rice and other dishes.
beta
calories
211
fat
15g
protein
12g
carbs
10g
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Deep Fried Tofu With Plum Sauce

Deep Fried Tofu With Plum Sauce
Serves 16
Sesame Seed coted Tofu with warm plum sauce.
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Prep Time
45 min
Prep Time
45 min
165 calories
19 g
0 g
8 g
6 g
1 g
108 g
105 g
14 g
0 g
7 g
Nutrition Facts
Serving Size
108g
Servings
16
Amount Per Serving
Calories 165
Calories from Fat 71
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 0mg
0%
Sodium 105mg
4%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
8%
Sugars 14g
Protein 6g
Vitamin A
4%
Vitamin C
7%
Calcium
24%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Tofu
  1. 1 lb Firm tofu
  2. 1/2 c Sesame seeds
  3. 2 tb Cornstarch
  4. 3 tb Whole-wheat flour
  5. 1/4 c Vegetable oil
Plum Sauce
  1. 1 1/2 lb Red plums, pitted, peeled & chopped
  2. 3/4 c Sugar
  3. 1 tb Soy sauce
  4. 1 tb Teriyaki sauce
  5. 2 ea Garlic cloves, chopped
  6. Water to cover
Instructions
  1. Cut tofu into 1-inch squares. Mix together sesame seeds,
  2. cornstarch & flour. Roll tofu in sesame mixture till well
  3. coated. Heat oil in skillet till hot. Fry squares till
  4. well browned. Drain on paper towels & set aside.
  5. Place the rest of the ingredients in a pot. Add just
  6. enough water to cover by 1/2-inch. Bring to a boil then
  7. simmer for 20 minutes. Blend till smooth. Pour into a
  8. serving bowl.
  9. To serve, place toothpicks in tofu cubes. Arrange on a
  10. platter & serve warm with the sauce.
beta
calories
165
fat
8g
protein
6g
carbs
19g
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Dandelion Salad With Mustard Greens Vinaigret

Dandelion Salad With Mustard Greens Vinaigret
Serves 8
Red Chilies and Sunflower Sprouts spice up this salad.
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Prep Time
30 min
Prep Time
30 min
526 calories
60 g
0 g
32 g
12 g
4 g
437 g
276 g
17 g
0 g
27 g
Nutrition Facts
Serving Size
437g
Servings
8
Amount Per Serving
Calories 526
Calories from Fat 281
% Daily Value *
Total Fat 32g
49%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 20g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 276mg
12%
Total Carbohydrates 60g
20%
Dietary Fiber 9g
37%
Sugars 17g
Protein 12g
Vitamin A
244%
Vitamin C
151%
Calcium
23%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dandelion Salad
  1. 2 ea Red serrano or anaheim chiles
  2. 1/3 lb Sunflower sprouts
  3. 20 ea Ears baby corn
  4. 12 ea Radishes
  5. 2 lb Dandelion greens, washed & stemmed
Mustard Greens Vinaigrette
  1. 1 ea Bunch nustard greens, washed & stemmed
  2. 1 c Sunflower oil
  3. 2 tb Herb-flavored vinegar
  4. 1/2 ts Salt
  5. 1/4 ts Black pepper
Instructions
  1. Slice the chiles diagonally, remove seeds and veins, and
  2. stick small bunches of sprouts through the pieces. Remove
  3. the husks and silk from the corn. Bring a small pot of
  4. water to boil and cook the corn in it 1 minute. Drain,
  5. rinse in cold water, and cool. (If using canned corn,
  6. simply drain and rinse) Wash and slice radishes. To make
  7. vinaigrette, place mustard greens in a blender and add the
  8. remaining ingredients. Blend until smooth. Toss with salad
  9. greens and serve.
beta
calories
526
fat
32g
protein
12g
carbs
60g
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Dandelion Flower Fritters

Dandelion Flower Fritters
This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A.
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Prep Time
30 min
Prep Time
30 min
851 calories
112 g
192 g
35 g
25 g
6 g
389 g
334 g
7 g
0 g
27 g
Nutrition Facts
Serving Size
389g
Amount Per Serving
Calories 851
Calories from Fat 306
% Daily Value *
Total Fat 35g
53%
Saturated Fat 6g
32%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 22g
Cholesterol 192mg
64%
Sodium 334mg
14%
Total Carbohydrates 112g
37%
Dietary Fiber 6g
22%
Sugars 7g
Protein 25g
Vitamin A
122%
Vitamin C
32%
Calcium
74%
Iron
28%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c Whole-Wheat Flour
  2. 2 tb Olive Oil
  3. 2 ts Baking Powder
  4. 1 c Dandelion Flowers, clean and unsprayed
  5. 1 pn Salt
  6. 1 Egg
  7. Nonstick Vegetable-Oil Spray
  8. 1/2 c Low-Fat Milk -or- Water
Instructions
  1. In a bowl mix together flour, baking powder and salt. In a
  2. separate bowl, beat egg, then mix with milk or water and
  3. olive oil. Combine with dry mixture. Stir in yellow
  4. flowers carefully, taking care not to crush them. Lightly
  5. spray a griddle or frying pan with vegetable oil. Heat
  6. until thoroughly warmed. Pour batter onto griddle by
  7. spoonfuls and cook like pancakes.
beta
calories
851
fat
35g
protein
25g
carbs
112g
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Dahl Palak (Spinach And Split Peas)

Dahl Palak (Spinach And Split Peas)
Serves 6
Split Peas and Spinach.
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Prep Time
30 min
Prep Time
30 min
129 calories
14 g
15 g
6 g
6 g
4 g
187 g
289 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
187g
Servings
6
Amount Per Serving
Calories 129
Calories from Fat 55
% Daily Value *
Total Fat 6g
10%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 289mg
12%
Total Carbohydrates 14g
5%
Dietary Fiber 6g
24%
Sugars 2g
Protein 6g
Vitamin A
146%
Vitamin C
38%
Calcium
9%
Iron
16%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 c Split peas
  2. 2 c Water
  3. 1/4 ts Turmeric
  4. 1/2 ts Salt
  5. 1 lb Spinach, chopped
  6. 3 tb Butter/Margerine
  7. 1 tb Ginger, fresh and chopped
  8. 4 ea Garlic cloves, chopped
  9. 1 tb Garam Masala
  10. 1 tb Lemon juice
  11. 1 pn Salt
Instructions
  1. Soak split peas in 2 cups water 1 hour.
  2. Add turmeric and 1/2 ts salt to split peas. Boil 10 mins
  3. in same water used to soak peas.
  4. Add spinach and cook until most of the liquid has been
  5. absorbed and split peas are done.
  6. Meanwhile, heat butter/Margerine in a skillet. Add ginger
  7. and garlic. Cook until garlic is golden. Add Garam Masala.
  8. Immediately add the seasoned ginger and garlic to the
  9. spinach-split pea mixture. Add lemon juice and salt to
  10. taste and serve.
beta
calories
129
fat
6g
protein
6g
carbs
14g
more
Vegipes! http://lvhr.net/


Dabo Kolo (Crunchy Spice Bites)

Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Dabo Kolo (Crunchy Spice Bites)
Print Recipe
Crispy snacks made with Berbere.
Servings Prep Time
24 Bites 45 minutes
Servings Prep Time
24 Bites 45 minutes
Ingredients
Servings: Bites
Instructions
  1. Preheat oven to 350ËšF.
  2. In a bowl combine flour, berbere, sugar & salt. Gradually mix in about 2/3 c of water until a thick paste is formed.
  3. Dump the mixture onto a floured board & knead until you have a stiff dough.
  4. Make a well in the centre of the dough ball & pour in the oil. Fold the dough over the oil & knead for another 5 minutes.
  5. Cover the dough with a cloth to keep it moist.
  6. Break off chunks to roll into 1/4-inch round strips. Cut these strips into 1/2-inch long pieces, preferably using scissors so that the ends will be pinched.
  7. Bake on a flat sheet for 20 to 30 minutes until crisp. Stir 2 or 3 times to ensure even browning.
  8. When cool, store in an airtight container.
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Lentil Soup

Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Lentil Soup
Print Recipe
Basic Lentil soup recipe with garlic onions and tomatoes.
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Servings Prep Time
6 People 30 Minutes
Cook Time
65 Minutes
Ingredients
Servings: People
Instructions
  1. Rinse the rice. In a medium pot, bring 2 cups of water to
  2. In a medium pot, bring 2 cups of water to a boil, then add rice. Return to a boil, stirring once, then reduce heat and simmer about 20 - 30 minutes, until water is absorbed.
  3. Rinse the lentils.
  4. Place them in a soup pot and cover with 2-3 cups of water or broth. Bring liquid to a boil, then reduce heat and simmer about 30 minutes or until lentils are soft.
  5. In a skillet, melt butter over medium heat, add onion and tomato. When onion is transparent, add seasoning and garlic. (to prevent sticking, you may need to add water, a tablespoon at a time.) Cook 1-3 minutes, until vegetables are coated and mixture is a paste.
  6. Add paste to lentils and stir.
  7. Add salt and pepper to taste.
  8. Serve over rice.
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