Ingredients

• 1/4 recipe Noodles for Wonton (1 ball)
• 2 tablespoons oil
• 1/4 small cabbage head
• 1/2 medium onion, diced
• red chili oil
• soy sauce
• 1 each scallion — shredded
• 2 tbs peanuts, dry-roasted unsalted

Directions

1. Pinch off bits of the noodle dough between thumb and forefinger to make little pillow shapes, and drop them onto a plate.

2. Boil them in salted water and drain.

3. Remove the core from the cabbage and cut it into about 1 1/2 inch squares and separate the leaves. Heat the oil in a wok or frying pan, and saute the cabbage and onion briefly. Add the drained dumplings and saute them along with the cabbage. Add red chili oil (yu lada) and soy sauce to taste. Top with shredded scallion and peanuts.

You can buy crushed garlic and chiles in oil or just plain red oil in a Chinese grocery, or you can break up red chiles and saute in oil. Drain the oil which will have the hot flavor in it. The crushed chiles and garlic in red oil is the best flavor buy in the world. You never got so much flavor in one place as an 8 oz jar!

Notes: This is meant to be a very simple dish. Cabbage is a most important Chinese vegetable, and they enjoy eating lots of it. You could use round cabbage or Napa cabbage, which is very popular in China. The rest of the cabbage could be used for Lo Be Tsai, which is a popular appetizer salad, consisting of raw cabbage squares marinated in vinegar, water, chiles and red hot oil, a little water and a pinch of sugar.

Ingredients

• 1 medium onion, chopped
• 1 cup medium pearl barley
• 1/2 cups slivered almonds or pine nuts
• 1/4 cup butter or margarine
• 1/2 cup minced fresh parsley
• 1/4 cup thinly sliced green onions.
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 cans (14 1/2 ounce each) rich veggie broth
• additional parsley, optional

Directions

In a skillet over medium heat, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in parsley, green onions, salt and pepper. Transfer to a greased 2 qt baking dish. Stir in broth. Bake, uncovered, at 350 f for 1 hour and 15 minutes or until the barely is tender and the liquid is absorbed. Sprinkle with parsley if desired.

6 servings

*For non-veg you can substitute beef broth for the veggie.

Ingredients

• 10 portabella mushrooms
• 1/2 cup extra-virgin olive oil
• Roasted garlic and red bell pepper spice blend
• 1 Tbs butter
• 1/2 cup chopped red, orange, or yellow bell pepper, or combination thereof
• 18 eggs
• 1/4 cup half and half
• 3/4 cup ricotta cheese
• 1 tsp seasoned salt
• 1/2 cup chopped fresh parsley

Directions

Remove stems from mushrooms. Brush both sides of each mushroom with olive oil and sprinkle underside with spice blend. Place on cookie sheet and broil each side of mushroom for 4-6 minutes, depending on how thick the mushroom cap is. In the meantime, in a large skillet sauté the bell pepper in butter until tender. Whisk the eggs and add the 1/2 and 1/2. Pour into skillet and stir over medium heat until eggs are soft and glossy, stir in ricotta cheese and seasoned salt and continue cooking for about 4 more minutes. Remove from heat and stir in parsley. Place each mushroom on an individual plate, underside up and spoon scrambled egg on top of mushroom. Serve with fresh, sliced tomatoes on side.

Ingredients

• 2 cups of white rice (American long grain is best)
• 2 spring onions, very finely chopped
• 1 large cup dried gungo or pigeon peas (or kidney beans), soaked overnight
• 1 clove garlic, crushed with sprig of fresh thyme (can be substituted with tsp dried thyme)
• Half can coconut milk or half cup of coconut cream
• Half scotch bonnet pepper*
• Generous grating black pepper

Directions

Boil the beans, garlic and salt in water until the beans soften.

Add the coconut milk, then the rest of the ingredients, and stir gently.

When the peas come to the boil, add the rice and let boil for approx. 20 minutes, or until tender.

Remove from stove and let sit for 10 or 15 minutes.

Stir and serve.

*Scotch bonnets are often confused with the habanero, as they are closely related, but not cultivars. They are a pale yellow-green maturing to yellow, orange or red and have bell-shaped squashed-looking ribbed pods. – Lowfat Lifestyle

Source: BBC

Ingredients

• 1 lb. extra-firm tofu
• 1 cup cornmeal
• 1 stick margarine
• Nutritional yeast
• Pinch of salt
• Sage
• Celery salt
• Corn flakes
• Brown rice flour or garbanzo flour

Directions

Cut tofu into 1/4-inch thick slices. In a bowl, mix all the dry ingredients. In a small skillet, heat up 1/2 – 1 stick margerine. When completely melted, dip tofu in margarine; make sure you coat all surfaces. Dredge tofu to dry breading, and cover both sides. Transfer breaded tofu to a lightly greased tray or cookie sheet. Bake until crunchy, about 8-10 minutes.