Recipes Included On This Page Raw Arugula Pesto - Vegan Rice Cooker Rice, Veggie & Tofu Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raw Arugula Pesto - Vegan Recipe By : Dining in the Raw by Rita Romano Serving Size : Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup pignoli nuts 1/2 cup extra virgin olive oil 1 1/2 cups arugula 1/4 cup parsley 2 garlic cloves Braggs (amino acids) -- to taste [found at health food stores] Blend all ingredients, add water to desired consistency. Source : "Veganfood" S(Formatted by Chupa Babi in MC): "01.22.06" Notes : To cut the fat, reduce the nuts and oil to 1/4 cup each and increase the parsley to 1/2 cup. Of course, it needs red pepper flakes; also added minced kalamata olives, capers, and prepared grilled sweet red peppers (drained of oil)minced to the pesto after it comes out of the food processor; mix gently. Contributed to the FareShare Gazette by Chupa; 14 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Cooker Rice, Veggie & Tofu Recipe By : Bob Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups basmati rice -- or white rice 1 quart water -- plus 1 cup water 4 small green zucchini -- thinly sliced 4 small yellow zucchini -- thinly sliced 4 small carrots -- thinly sliced 1 pound firm tofu -- cut into cubes 1/2 cup grated Parmesan cheese -- optional Combine all ingredients in rice cooker. Turn on and cook for about 20 minutes or until all liquid is absorbed. Fluff with a fork before serving. Salt and pepper to taste. Serves 4. Preparation time: 10 minutes. Cook time: 20 minutes. Source : Piggly Wiggly. Formatted by Chupa Babi in MC Contributed to the FareShare Gazette by Chupa; 6 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 473 Calories; 10g Fat (19.1% calories from fat); 22g Protein; 75g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 290mg Sodium. Exchanges: 4 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 Fat.

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