Recipes Included On This Page White Corn and Baby Pea Salad Whole Foods Market Espresso Brownies Whole Foods Non-dairy Onion Dip - Vegan Whole Foods Spicy Vegetable Chow Mein - Vegan Winter Tomato Garlic Macaroni Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * White Corn and Baby Pea Salad Recipe By :Better Homes and Gardens Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces frozen white whole kernel corn -- (shoe peg), thawed 16 ounces frozen baby peas -- thawed 1 cup jicama -- chopped and peeled 2/3 cup celery -- chopped 1/2 cup green onions -- thinly sliced 1/4 cup red and/or orange sweet pepper -- chopped 1/2 cup seasoned rice vinegar 2 tablespoons brown sugar 1 tablespoon snipped fresh parsley 1/2 teaspoon salt 1/4 teaspoon ground white pepper 1 tablespoon snipped fresh mint 1. In a large mixing bowl combine the corn, peas, jicama, celery, green onions and sweet pepper. 2. For dressing, in a screw-top jar combine the vinegar, brown sugar, parsley, salt and white pepper. Cover and shake well. Pour over the corn mixture; toss gently to coat. Stir in mint. Cover and chill for 1 to 2 hours. Makes 10 to 12 servings. Prep : 15 minutes Chill : 1 hour Contributed to the FareShare Gazette by Art; 18 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 13 Calories; trace Fat (1.4% calories from fat); trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 96mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Whole Foods Market Espresso Brownies Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups semisweet chocolate morsels 2 ounces bittersweet chocolate -- chopped 8 tablespoons butter 5 1/2 cups all-purpose flour 3 tablespoons cocoa powder 1 teaspoon baking powder 1 teaspoon salt 2 tablespoons instant espresso 2 3/4 cups sugar 3 eggs 2 teaspoons vanilla extract 1 cup coarsely chopped hazelnuts -- (optional) Preheat oven to 350°F. Melt chocolates and butter over a double boiler, stir until smooth and remove from heat. In a large bowl, sift together flour, cocoa powder, baking powder, salt and espresso. Set aside. In a mixing bowl, beat sugar, egg and vanilla on medium high until light colored about 2 minutes. Beat in chocolate until well combined. Add flour mixture slowly until well blended. Stir in hazelnuts. Pour mixture into a 11 X 7-inch non stick baking pan and bake for 35­40 minutes or until toothpick inserted 2 inches from the side comes clean. Cool completely. Cut into 8 rectangles. Copyright : "Copyright 2000­2003. Whole Foods Market" Contributed to the FareShare Gazette by Chupa; 27 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 750 Calories; 18g Fat (21.4% calories from fat); 12g Protein; 138g Carbohydrate; 4g Dietary Fiber; 101mg Cholesterol; 469mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat; 4 1/2 Other Carbohydrates. * Exported from MasterCook * Whole Foods Non-dairy Onion Dip - Vegan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup soft tofu 1 tablespoon Whole Foods Organic Extra Virgin Olive Oil 1 small onion -- chopped 3 garlic cloves -- smashed and peeled 1 tablespoon Whole Foods Organic Red Wine Vinegar 1 tablespoon chopped parsley 3/4 teaspoon salt 1/4 teaspoon pepper Line a colander with several thicknesses of paper towel. Place tofu in colander and allow to drain 5 to 10 minutes to remove excess water. Meanwhile, in medium skillet, heat oil over medium heat. Add onion and cook, stirring 8 to 10 minutes or until golden. Add garlic and cook, stirring, 3 minutes or until garlic just begins to brown. Remove from heat. Place sautéed onions and garlic in mini-food processor and process until almost smooth. Add drained tofu and process until smooth. Add vinegar, parsley, salt and pepper and process 2 to 3 seconds until just blended. Makes 3/4 cup. Copyright : "Copyright 2000­2003. Whole Foods Market" Yield : "3/4 cup" Start to Finish Time: "0:20" NOTES : Silky soft tofu is the perfect back-drop for pungent onion and garlic in this not-out-of-the-box onion dip. Contributed to the FareShare Gazette by Chupa; 27 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 10 Calories; trace Fat (3.5% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Whole Foods Spicy Vegetable Chow Mein - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces Chinese egg noodles -- (1 package) 1 tablespoon sesame oil 3 tablespoons peanut oil 2 garlic cloves -- sliced thinly 1/2 cup chopped onion 2 tablespoons minced ginger 1 celery stalk -- sliced thinly on the diagonal 1 large carrot -- peeled, cut in half lengthwise and sliced 1 cup snow peas -- strings removed 1 cup shiitake mushrooms -- wiped clean and sliced 1/2 cup bean sprouts SAUCE: 3 tablespoons soy sauce 2 tablespoons Chinese rice wine 2 tablespoons rice wine vinegar 1 tablespoon sesame oil 2 teaspoons lime juice 1 teaspoon red pepper flakes -- or more to your taste Cook noodles according to package directions, rinse under cold water. Drain thoroughly then toss with sesame oil. Heat 1 tablespoon of the peanut oil in a wok or large sauté pan, just until smoking. Add pasta, reduce heat and brown one side until firm and slightly golden, about 4 minutes. Turn over, heat another tablespoon of oil and brown other side. Set aside. Heat remaining tablespoon of peanut oil and sauté garlic and onions. Add remaining vegetables and sauté on high heat until vegetables are almost cooked. Whisk together the sauce ingredients. Add sauce and sauté until vegetables are tender but still crunchy. Serve over pasta. NOTES : Noodles have been a part of Chinese cuisine ever since the Han Dynasty almost 2000 years ago. This dish is refreshingly spicy, crunchy and light. Contributed to the FareShare Gazette by Chupa; 28 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 371 Calories; 18g Fat (39.3% calories from fat); 8g Protein; 53g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 802mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Winter Tomato Garlic Macaroni Soup Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 6-12 Dec 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 garlic bulbs 2 large yellow onions 2 leeks -- white part only 4 tablespoons olive oil -- butter or butter/oil 26 ounces tomatoes -- chopped or 1 can 1 dried ancho peppers -- optional 1 quart tomato broth -- see note 1 quart chicken broth -- or vegetable broth or 6 cups water Rosemary Basil Parsley Sea salt Pepper 8 ounces macaroni Parmesan cheese -- optional Separate the garlic bulbs into cloves and peel. Divide garlic cloves into three piles. Mince onions with one third of the garlic cloves (I use a food processor). Heat oil or butter in large (6-quart or more) pot and saute onion and garlic until soft but not brown. Slice leeks thinly with another third of the garlic cloves (I use the food processor again, with a #2 slicing disk, but any slicing disk works fine, as does a knife) and add to the pot. Saute until soft. Remove the stem and seeds from the ancho peppers. Add the tomatoes, broths and water to the pot then add the herbs and ancho peppers. (I always have cheesecloth around, so I usually chop up the fresh herbs and put them with the dried ancho pepper in a piece of cheesecloth that I tie up like a bag; this makes it easy to fish the herbs and ancho out at the end, which makes the soup prettier.) Bring to a boil, cover the pot, lower the heat and simmer for two hours until the onion and leek have pretty well melted into the soup. If fishing the herbs and ancho pepper out of the soup isn't too messy, do it now. Slice the reserved garlic very very thinly and add to the soup pot. Add water if it has become too thick. Simmer, covered, for 30 minutes. If you are going to save the soup and serve it tomorrow, stop here; cool and refrigerate it. Otherwise, keep going. 10 minutes before serving, uncover the pot, taste the soup, season with salt and pepper and bring to a rolling boil. Add the macaroni and cook for a couple minutes less than you usually would, because you aren't going to drain it. Or, cook the macaroni separately and add it just before you ladle the soup into bowls. Grate a little parmesan cheese over the top, if you like. Contributed to the FareShare Gazette by Dancer^; 23 December 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 6g Fat (30.3% calories from fat); 6g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 266mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat.

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