| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegan |
New, Vegtime7 |
8 |
servings |
INGREDIENTS
| 3 |
tb |
Peanut or vegetable oil |
| 3 |
sm |
Shallots; finely chopped |
| 2 |
|
Jalapeno peppers |
|
|
Seeded and chopped |
| 1/3 |
c |
Chopped fresh dill |
| 1/3 |
c |
Dried yellow split peas; rinsed and drained |
| 1 |
c |
Water |
| 3/4 |
ts |
Salt |
| 8 |
md |
Or 24 baby pattypan squash |
INSTRUCTIONS
8 SERVINGS VEGAN
Scalloped-shaped pattypan squash make a stunning container for yellow split
peas. You can use medium-sized squash for a main or side dish, or, if the
baby variety is available, serve as a first course or as hors d'oeuvres.
In medium saucepan, heat oil over medium heat. Add shallots and cook,
stirring often, until soft, about 2 minutes. Add jalapenos and dill and
cook, stirring often, 2 minutes. Add split peas, water and salt. Bring to a
boil. Reduce heat to low, cover and simmer until peas are tender but still
hold their shape, 25 to 30 minutes. Let stand covered for 5 minutes. If
liquid is not absorbed, drain mixture.
Cut squash in half crosswise. In large nonstick skillet, brown squash over
medium heat. Add 1 tablespoon of water, cover and cook until tender, 10 to
12 minutes. Spoon split pea mixture into squash halves.
PER SERVING: 77 CAL.; 2G PROT.; 7G TOTAL FAT (1G SAT. FAT); 5G CARB.; 0
CHOL.; 259MG SOD.; 10 FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 24, 1999.
Recipe by: Vegetarian Times Magazine, November 1997, page 71
Converted by MM_Buster v2.0l.
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