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Tortillas for wrapping come in 4 sizes and of several
flavors, such as tomato, spinach, garlic herb, and cheese.
they may be made of corn or wheat flour. A reliable company
label to look for is MISSION.
Pita pocket bread comes in white and whole wheat. I
recommend Thomas's whole wheat pockets for nutrition, low-fat
content, and taste.
Unknown to most of us, mega bakeries produce several brands
of breads. George Weston Bakeries markets Thomas's, Entenmann,
Brownberry, Boboli, and Stroheman breads or pastry.
Phyllo dough comes packaged in stacks of very thin
sheets with layers of non-stick paper between and can be found
in the grocer's refreigerator. Athens Foods makes it. Melted
margarine, butter, or olive oil is brushed between layers
before baking. It is very versatile.
Homemade Corn Tortillas
[You may need a tortilla press (TexMexToGo ; Cooking.com)
In a bowl combine:
1 3/4 c. masa marina (corn four found in mosts supermarkets)
1 c. water (add more as needed)
1 tsp. lime juice
Pinch of salt
Form into a ball when crumply but not sticky. Wrap in plastic
wrap; let sit 30 minutes. Then divide into balls the size
of golf balls; flatten some. Lay 1/2 of a plastic sheet inside
tortilla press, place small flattened dough ball in there,
cover with other 1/2 of sheet and press. Turn it 180°
and press again. Remove and place on hot griddle for 60 seconds,
flip and heat for 20-30 seconds and repeat until lightly browned.
Remove and wrap in clean dish towel and repeat process with
other balls of dough. Makes 12.
(Found in healthy cooking, June 2004)
Vegetable Enchiladas
[Serves 4 using 2 halved flour tortillas]
Filling:
4 oz. fresh spinach, stems removed
4 sliced spring onions
2 oz. grated vegetarian cheddar cheese
Pinch of ground coriander
1 small celery stalk, sliced
3 oz. drained sweetcorn from a can
1 carrot, peeled and grated
Blanch spinach or use fresh. Mix in a bowl with other ingredients.
After heating the tortillas, spoon half the mixture along
one edge. Roll up and cut in half. Place in a shallow cooking
dish with seam down.
Sauce:
Blend in a sauce pan 4 T. skimmed milk (from ¼ pt.)
and 2 T. cornflour. Heat remaining milk and ¼ pt. of
vegetable stock and introduce the cornflour paste, 4 pickled
and sliced Jalapeno chillies, 2 oz. grated vegetarian cheese,
1 T. tomato puree. Bring the sauce to a boil until thickened.
Cook for 1 minute and pour over tortillas in the dish. Sprinkle
remaining cheese on top and cook in oven at 350 for 30 minutes
until cheese has melted and is lightly golden. Serve with
a small fresh salad.
[From Very Vegetarian Cookbook, 1998]
Pepper and Eggplant Wrap
1 medium red and 1 medium green peppers, thinly sliced
2 small thin Japanese eggplants or 1 medium one, cut into
¼-inch strips
2 small zucchini cut in thin strips
In a deep non-stick fry pan, add 3 T. olive oil and 2 tsp.
chopped garlic; stir and cook till lightly colored. Add eggplant,
pepper, and zucchini strips and stir-fry for 8-10 minutes.
Season with salt and pepper. Sprinkle with 3 oz. goat or feta
cheese.
Heat tortillas. Place on serving plate, spread with 1 T.
olive paste. Spoon the hot vegetable mixture on one 1/3, fold
in edges on right and left 1 ½ " and wrap from
front to back of plate.
[From Minute Meals Vegetarian, 2002.]
Blintzes
The Crepe:
Mix together:
2/1/2 c. whole milk or 2% milk
1 1/3 c. matzo meal (Jewish special foods)
4 eggs, or equivalent egg beaters
1/2 tsp. salt
Pour ingredients into a lightly oiled frying pan on medium
heat and cook until lightly golden from side to side.
Filling:
3 c. ricotta cheese
1 large egg
1/4 c. fresh dill
1/2 tsp. black pepper
1/4 tsp. salt
Asparagus, cooked, herbed, and cut
Fill crepe and roll up as with wraps and serve warm.
The Golden Phyllo Box
Phyllo can be substituted for pastry dough in creating a box
container for approximately 1 cup of prepared vegetables or
vegetables and meat combination.
Lay out 10 9"x14" sheets and cut off 2#; then,
as you remove the inner paper sheet from the lowest layers,
brush with melted butter, margarine, or olive oil. Continue
doing this on up the stack until all liners are removed. Divide
the stack in half into 2 pieces 4.5" x 6". One will
be the bottom. From the other cut out a window 4"x 2.5".
Place the piece with the hole on top of the bottom of box
and pinch the sides together. Place box and lid on a cookie
sheet sprayed lightly with oil and bake in over at 325°
for 25 minutes. After cooling, fill with the prepared vegetable
mix and place lid on top to serve.
Falafel Burgers in Pitas
Prepare Falafel mix by Fantastic Foods (found in most supermarkets)
according to directions mold patties to fit into ½
a pita round (pocket) and fry in olive oil. Prepare the inside
of the pocket by layering in a large Romaine or curly lettuce
leaf to line it and place the falafel, cucumber slices (2)
and a thin tomato slice. Serve with black olives.
Garlic & Eggplant in Hard Roll
Preheat oven to 400 F. Place sliced eggplant (skins on) and
8 garlic cloves on baking sheet and bake for 30 minutes. Cool.
Squeeze garlic purees form the cloves and mix with 1 T. sunflower
oil, 4 oz. sun-dried tomatoes that have been reconstituted
in warm water, 2 T. shredded basil leaves. Heat 4 ciabatta
or large crusty rolls and slice; spread the garlic paste on
both sides, place eggplant slices on and top with bright green
lettuce. Serve hot with sliced tomatoes.
[From Very Vegetarian Cookbook, 1998]
Vietnamese Rice Paper Rolls with
dipping sauce
(Also known as Asian spring rolls)
2 c. dried rice vermicelli soaked for 5 minutes in hot water
until soft. Drain and cut into 5 cm. lengths with scissors.
Cook 8 oz.. frozen soy beans (edamame) for 2 minutes in boiling
water, drain.
Cut 1 zucchini and 1 Lebanese cucumber in julienned slices
Grate 1 carrot
100 g. tofu (firm cake form) sliced in ½" strips
1 c. chopped fresh mint
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