* Exported from MasterCook *
Indian Cabbage Duet
Recipe By :Chef Marlene Ganon, Ecole Hoteliere de la Capitale in Quebec
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- or 1 medium leek, chopped
12 Brussels sprouts
1 cup Scotch kale -- chopped
1 cup pak-choi cabbage -- (bok choy) chopped
3 garlic cloves -- minced
1 teaspoon ground turmeric
1 teaspoon curry powder
freshly ground pepper -- to taste
4 cups soy milk
2 tablespoons soy sauce
To serve: -- almonds, walnuts, or hazelnuts, coarsely chopped
Heat the olive oil in a large saucepan. Saute the onion until it is slightly colored.
Add the Brussel sprouts, kale, pakchoi, and garlic, and stir several minutes over medium heat. Add the turmeric, curry, and pepper.
Pour in the soy milk and let simmer slowly for approximately 20 minutes, until the vegetables are cooked.
Add the soy sauce and almonds just before servings.
Makes 4 servings
Prep time: 45 mins
AuthorNote: if you want to increase the nourishment value of this hearty dish, add a can of rinsed and drained legumes a few minutes before the end of cooking. If you prefer, you may add brown rice, barley, or another cooked cereal.
Cuisine:
"Indian"
Source:
"Cooking with Foods that Fight Cancer by Richard Beliveau & Denis Gingras, 2010."
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 167 Calories; 9g Fat (42.2% calories from fat); 10g Protein; 16g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 583mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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