Presentation on theme: "Cooking with David, Benita, Krishna & Sunanda Sunday, June 14 2015: 1-4 p.m."— Presentation transcript:
Cooking with David, Benita, Krishna & Sunanda Sunday, June 14 2015: 1-4 p.m.
Program 1:00 p.m. - 2:30 p.m.: Cooking Demo 2:30 p.m. – 3:30 p.m.: Eat & Chat 3:30 p.m. ~ Field Trip at the Chinese Grocery Store
Olive Garden Minestrone Soup (Sunanda) Ingredients 3 tablespoons olive oil;1 cup minced white onion ( about 1 small onion) 1/2 cup chopped zucchini; 1/2 cup frozen cut Italian cut green beans 1/4 cup minced celery ( about 1/2 stalk)4 teaspoons minced garlic ( about 4 cloves) 4 cups vegetable broth ( Swanson is good *note ( Do not use chicken broth!*) 2 (15 ounce) cans red kidney beans, drained 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained 1 (14 ounce) cans diced tomatoes1/2 cup carrot ( julienned or shredded) 2 tablespoons minced fresh parsley1 1/2 teaspoons dried oregano 1 1/2 teaspoons salt1/2 teaspoon ground black pepper 1/2 teaspoon dried basil1/4 teaspoon dried thyme 3 cups hot water4 cups fresh Baby Spinach 1/2 cup small shell pasta Directions * Heat three tablespoons of olive oil over medium heat in a large soup pot. * Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent. * Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices. * Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes. * Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency. * Makes about eight 1 1/2 cup servings.
Zucchini Noodle Stir-fry with Peanut Sauce (Krishna) Ingredients: 1/2 cup vegetable broth 2 tablespoons organic peanut butter 1 Tablespoon low sodium soy sauce 2 teaspoons cornstarch 1 Tablespoon olive oil 1 teaspoon garlic paste 1 teaspoon ginger paste 1 medium bell pepper, sliced 1/2 cup shredded carrots 2/3 cup sliced red onions 2 medium zucchini, cut into noodles Directions: In a small bowl, whisk together the vegetable broth, peanut butter, soy sauce and cornstarch. Set the mixture aside. Place a large sauté pan or wok over medium heat. Add 2 tablespoons olive oil and and heat it for 1 minute. Add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender. Then add in the zucchini noodles and cook for around two minutes, until it is al-dente and not too cooked throughout. Drain excess liquid. Heat the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly. Then add the sauce to the zucchini and vegetable stir fry and mix well.
Vegan Mangu (Mashed Green Plantains): David Ingredients - Green plantains - Olive oil - Vegan butter - Salt -Water Directions - Peel off the green plantains - Cut them in half - Place them in the pot with water boiling - Wait until it cooks and becomes soft - Take out more half of the water that is in the pot - And with the remaining water start mashing the green plantains - Add cold water to make it softer - Then add olive oil, vegan butter and salt.
Pineapple Urn (Benita) Ingredients - 1 Pineapple -3-4 Shiitake Mushrooms -2 teaspoons of vegetarian BBQ sauce -Black Pepper to taste -Katch-up to taste -1 teaspoon of Potato Starch -Soy sauce paste -3-4 oranges -Some color peppers -2 bowls of vegetarian soy foods (veggie hams, veggie balls….) Directions - Chop mushroom and then stir fry them - Then add a cup of water - Add pineapple cut in pieces - Add one spoon of vegetarian BBQ sauce - Add one spoon of tomato sauce - Add black pepper, salt, soy sauce - Add vegetarian ham after frying it - Add chopped green pepper, red pepper, yellow pepper - Add one spoon of corn starch and one cup of water - Add basil