| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegan | Vegtime1 | 4 | servings |
INGREDIENTS
| 1/2 | c | Peas; fresh or frozen |
| 1/2 | c | Diced carrots |
| 1/2 | c | Corn kernels; fresh or frozen |
| 3 | c | Cooked brown rice or other cooked grains |
| 1/2 | c | Diced plum tomatoes |
| 1/4 | c | Thinly sliced green onions; with green tops |
| 2 | tb | Peeled; grated fresh gingerroo, up to 3 |
| 1 | Tablespoon; gingerroot, up to 3 | |
| 1 | tb | Toasted sesame seeds |
| 2 | ts | Red or brown miso |
| (brewer's yeast may be substituted) | ||
| 1/4 | c | Spring or filtered water |
| 1 | ts | Toasted sesame oil |
INSTRUCTIONS
GINGER DRESSING 4 SERVINGS VEGAN Here brown rice and vegetables form the foundation of a hearty meal. Fresh ginger is added to open up stuffy sinuses and ward off bacteria. Serve it on its own or as a side dish with marinated and baked tempeh. Steam peas, carrots and corn just until tender. In medium bowl, combine brown rice, tomatoes and green onions. Add steamed vegetables and mix well. Dressing: In small bowl, mix ginger, tamari or soy sauce, sesame seeds, miso, water and sesame oil until well-blended. Add to rice mixture and toss to coat. Serve warm or at room temperature. PER SERVING: 244 CAL.; 7G PROT.; 4G TOTAL FAT (0 SAT. FAT); 46G CARB.; 0 CHOL.; 328MG SOD.: 6G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times Magazine, January 1998, page 48 Converted by MM_Buster v2.0l.
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