From PCRM.com
Picking up the basil and tomatoes from your local farmers market will make this recipe taste that much fresher! It’s the perfect dish for sharing at picnics or potlucks.
Makes six 1 1/2-cup servings
Ingredients:
8 ounces dry whole-wheat rotini or other shaped pasta
2 large tomatoes, chopped
1/2 red onion, thinly sliced
3 green onions, thinly sliced
1/2 cup chopped fresh basil
1 15-ounce can white beans, drained and rinsed
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
kosher or sea salt, to taste
freshly ground black pepper, to taste
Directions:
1. Cook pasta according to package directions. Drain and rinse.
2. Combine pasta with remaining ingredients and let stand for 30 minutes at room temperature prior to serving. Add juice of lime if needed - I had to add this and more salt when using canned tomatoes - I should have drained them.
Would also try white balsamic instead of the standard.
Per serving (1/6 of recipe): Calories: 292; fat: 1.2 g; saturated fat: 0.3 g; calories from fat: 3.5%; cholesterol: 0 mg; protein: 14.9 g; carbohydrate: 59.6 g; sugar: 5.5 g; fiber: 9.6 g; sodium: 309 mg; calcium: 112 mg; iron: 4.5 mg; vitamin C: 14 mg; beta-carotene: 583 mcg; vitamin E: 1.6 mg
Source: The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard and Robyn Webb
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.
Friday, May 22, 2015
Tomato Salad with Chili and Cilantro
From The Food and Cooking of the Middle East by Ghillie Basan
Copyright 2013 by Anness Publishing Ltd
"Ripe juicy tomatoes are piled high in the markets of the Eastern Mediterranean, used daily in raw salads and cooked dishes. In Jordan, this fiery tomato salad is a popular dish and is delicious served with grilled and roasted meats and fish."
Very refreshing side dish. Great with baked halibut topped with Northwoods spice from Penzeys and some couscous.
Serves 4
INGREDIENTS:
6 plump, fresh tomatoes
1 chili pepper seeded and finely sliced (I used serrano)
2 cloves garlic, finely chopped -- (should be very finely chopped since it will be eaten raw)
1 tsp ground fenugreek
1/2 tsp sugar
2 Tbsp olive oil
Juice of 1/2 lemon
1 bunch fresh cilantro leaves, finely chopped
sea salt - (a light sprinkle, add more to taste)
DIRECTIONS:
1. Prick the tomatoes with a fork and place in a large bowl. Pour boiling water over the tomatoes and leave until the skins start to peel
2. Drain the tomatoes and leave to cool When they are cool enough to handle, peel off and discard the skin.
3. Cut the tomatoes in half, use a teaspoon to remove and discard the seeds, then chop the flesh finely and place in a bowl.
4. Toss in the chili, garlic, fenugreek and sugar. Season with salt and pepper and add the olive oil and lemon juice.
5. Finally toss in the chopped cilantro and serve.
Copyright 2013 by Anness Publishing Ltd
"Ripe juicy tomatoes are piled high in the markets of the Eastern Mediterranean, used daily in raw salads and cooked dishes. In Jordan, this fiery tomato salad is a popular dish and is delicious served with grilled and roasted meats and fish."
Serves 4
INGREDIENTS:
6 plump, fresh tomatoes
1 chili pepper seeded and finely sliced (I used serrano)
2 cloves garlic, finely chopped -- (should be very finely chopped since it will be eaten raw)
1 tsp ground fenugreek
1/2 tsp sugar
2 Tbsp olive oil
Juice of 1/2 lemon
1 bunch fresh cilantro leaves, finely chopped
sea salt - (a light sprinkle, add more to taste)
DIRECTIONS:
1. Prick the tomatoes with a fork and place in a large bowl. Pour boiling water over the tomatoes and leave until the skins start to peel
2. Drain the tomatoes and leave to cool When they are cool enough to handle, peel off and discard the skin.
3. Cut the tomatoes in half, use a teaspoon to remove and discard the seeds, then chop the flesh finely and place in a bowl.
4. Toss in the chili, garlic, fenugreek and sugar. Season with salt and pepper and add the olive oil and lemon juice.
5. Finally toss in the chopped cilantro and serve.
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