booth@princeton.UUCP (Heather Booth) (11/10/86)
I've been looking for vegetarian recipes for some dishes
I've had in restaurants and liked or adaptations of recipes
that usually contain meat.
I'd particularly appreciate (meatless) recipes for:
bhindi bhaji (spelling?)
szechuan broccoli with garlic
onion soup
a thick carrot soup ("potage crecy" in Montreal)
the salad dressing Japanese restaurants serve (miso-based, I'd guess)
Thanks in advance.
Heather Boothjin@hropus.UUCP (Jerry Natowitz) (11/11/86)
> > I've been looking for vegetarian recipes for some dishes > I've had in restaurants and liked or adaptations of recipes > ... > the salad dressing Japanese restaurants serve (miso-based, I'd guess) > > Thanks in advance. > Heather Booth I don't know if this is the particular dressing you have had, but a long defunct restaurant in New Brunswick NJ called Manna Fest Station served this dressing on a cabbage, raisin, and raw cashew salad: (sorry, I don't have exact measurments) Take a few Umboshi (Japanese salted plums), pit them (or it depit?) stick them in a blender or food processor along with a scallion or two and some oil (start with .5 cups, add more to taste), peanut oil or a bland oil is okay, olive oil is a waste of money in this recipe. Add some lemon juice (from .5 to 1 lemon) and blend well. Salt to taste with soy sauce or tamari. If you try this let us know how it turns out. Variations would be to add a bit of sesame oil or to use miso instead of soy. -- Jerry Natowitz (HASA - J division) Bell Labs - HR 2A-214 201-615-5178 (no CORNET yet) ihnp4!houxm!hropus!jin (official) ihnp4!opus!jin (better)
jsnyder@uw-june.UUCP (11/13/86)
In article <773@hropus.UUCP>, jin@hropus.UUCP (Jerry Natowitz) writes: > > Take a few Umboshi (Japanese salted plums), pit them (or it depit?) > stick them in a blender or food processor along with a scallion or two > and some oil (start with .5 cups, add more to taste), peanut oil or > a bland oil is okay, olive oil is a waste of money in this recipe. > Add some lemon juice (from .5 to 1 lemon) and blend well. Salt to taste > with soy sauce or tamari. If you try this let us know how it turns out. > > Variations would be to add a bit of sesame oil or to use miso > instead of soy. It's a nice idea to use this kind of dressing with a cabbage, raisin, and cashew salad, but the recipe given seems incredibly salty. Umeboshi, tamari, shoyu, and miso are all salty condiments. Umeboshi are perhaps the saltiest (I don't have numbers). I guess my advice would be to taste it BEFORE adding tamari or miso. Here's another Japanese-ish salad dressing: mix about equal parts (1) rice vinegar (other types are too harsh) (2) sesame oil (untoasted) (3) mirin (the Japanese equivalent to cooking sherry: sweet, fermented liquid made from - you guessed it - rice). Use this as a marinade for shredded cabbage. Toss with black sesame seeds. A little diced red (bell) pepper adds great color.
andrea@hp-sdd.HP.COM (Andrea K. Frankel) (11/13/86)
Another recipe for "Japanese salad dressing": mix roughly equal
parts of either lemon juice or rice wine vinegar with soy or tamari,
then add 1/8 to 1/3 as much sesame oil (the concentrated flavoring type,
not the veg. oil type). Optional: add sesame seeds and/or finely
chopped scallions and/or a tiny amount of grated ginger to taste.
The basic style (sans options) is used to dress sunamuno at my
local sushi bar!
Andrea Frankel, Hewlett-Packard (San Diego Division) (619) 592-4664
"every time that wheel goes round, bound to cover just a little more ground"
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