Re: [CH] Emerald Rice Cakes
Rael64 (z42dkm@yahoo.com)
Sat, 21 Jun 2008 07:15:43 -0700 (PDT)
I can hear the screams of the carrot just as clearly as that of the pig. Consequently, I am an Eater.
Thanks for the recipe.
Peace, Hendrix, and Chiles.......
Rael64
Monk of the TCS
Order of Immaculate Twister
Keeper of the Faith, and yes, a Towel
--- On Sat, 6/21/08, Riley@ChileGarden.com <Riley@ChileGarden.com> wrote:
> From: Riley@ChileGarden.com <Riley@ChileGarden.com>
> Subject: [CH] Emerald Rice Cakes
> To: Chile-heads@globalgarden.com
> Date: Saturday, June 21, 2008, 1:36 AM
> I know there aren't too many vegetarians here. I'm
> not, but this looks good. Haven't tried it. Definitely
> more habs, just to justify the work involved.
>
> Riley
>
>
> * Exported from MasterCook *
>
> Emerald Rice Cakes
>
> Recipe By :Chef Eric Tucker, Millennium Restaurant, San
> Francisco, California
> Serving Size : 12 Preparation Time :0:00
> Categories : Dairy-free Egg-free
> Low calorie Low
> saturated fat
> Vegan Vegetarian
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> Squash Purée
> 2 Tablespoons Olive Oil
> 1 Medium Yellow Onion -- thinly sliced (1
> 1/2 cups)
> 2 Cups Butternut Squash -- cubed
> 1/2 Teaspoon Dried Thyme
> 1 (14 Oz) Can Light Coconut Milk
> 1 Teaspoon Sugar -- unrefined
> Habanero Jerk Sauce
> 2 Tablespoons Olive Oil
> 1/2 Cup Shallots -- finely diced
> 1/2 Habanero Chiles -- minced
> 1 Teaspoon Sweet Paprika
> 1/2 Teaspoon Dried Thyme
> 1/2 Teaspoon Ground Allspice
> 1/2 Teaspoon Ground Cloves
> 2/3 Cup Orange Juice
> 1/3 Cup Lime Juice
> 1 Teaspoon Sugar -- unrefined
> Rice Cakes
> 3 Tablespoons Olive Oil -- as needed for Brushing
> Pans and Rice Cakes
> 1/2 Cup Cilantro Leaves, Whole
> 2 Cups Cooked Jasmine Rice
> 1/2 Cup Canned Bamboo Shoots -- finely
> chopped
> 1 Teaspoon Salt
> 2 Cups Watercress -- for garnish
> 1/4 Cup Chopped Fresh Mint -- for garnish
> Seitan Mixture
> 2 Tablespoons Olive Oil
> 1 Cup Seitan -- or firm tofu, cubed
> 2 Cloves Garlic -- minced (2 tsp)
> 2 Cups Cauliflower Florets
> 1 Cup Baby Spinach Leaves
>
> To make Squash Purée: Heat oil in sauepan over medium
> heat. Add onion, and sauté 5 to 7 minutes. Stir in squash
> and thyme, then coconut milk and 1 cup water. Simmer 20
> mintues. Stir in sugar, and cool. Purée in blender until
> smooth.
>
> To make Habanero Jerk Sauce: Heat oil in saucepan over
> medium-high heat. Sauté shallots 7 to 9 minutes. Add
> habanero, paprika, thyme, allspice, and cloves, and sauté
> 20 seconds. Add orange juice, lime juice, and sugar, and
> simmer 10 minutes.Season with salt and pepper, and set
> aside.
>
> To make Rice Cakes: Grease a 13 x 9 inch glas dish with
> olive oil. Purée cilantro with 1/2 cup water in blender or
> food processor. Combine cilantro purée, rice, bamboo
> shoots, and salt in bowl. Press rice mixture into prepared
> baking dish. cover with parchment paper, and weigh down
> with second baking dish filled with cans. Cool 2 hours.
>
> Heat over to broil, and grease baking sheet with olive oil.
> cut rice into 12 squares. Place on baking sheet, and brush
> tops lightly with oil. Broil until well browned. Meanwhile,
> warm Squash Purée and Habanero Jerk Sauce.
>
> To make Seitan Mixture: Heat oil in skillet over
> medium-high heat. Sauté seitan and garlic 5 to 7 minutes.
> Add cauliflower and 1/2 cup Habanero Jerk Sauce, and sauté
> 5 to 6 minutes. Stir in spinach, and cook 1 to 2 minutes
> more, or until spinach is wilted. Season with salt and
> pepper.
>
> To serve: Ladle 1/3 cup Squash Purée onto each plate.
> Spoon Seitan Mixture in center, and top with Rice Cake.
> Spoon 2 to 3 Tbs. Habanero Jerk Sauce around plate. Toss
> together watercress and mint, and top each rice cake with
> greens mixture.
>
> 209 kcal; 8g prot; 12g total fat (3g sat fat); 18g carb;
> 0mg chol; 259mg sod; 2g fiber; 4g sugars
>
> Source:
> "Vegetarian Times Issue: June 2008, p. 68"
> - - - - - - - - - - - -
> - - - - - - -
>
> Per Serving (excluding unknown items): 209 Calories; 12g
> Fat (51.1% calories from fat); 7g Protein; 20g
> Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 288mg
> Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
> Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
>
> NOTES : While this ourmet entrée requires a fair amount of
> preparation, all the work can done ahead of time. The result
> is worth the work.
>
> [Reader's Choice Awards: America's Best Vegetarian
> Restaurant Recipes.]
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
> 0 0 0 0 0 0 0 0 0 0