| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Heaven, Ingredient, Lowfat, Vegetarian | 1 | Servings |
INGREDIENTS
INSTRUCTIONS
WITH THIS baker's dozen of foods in the house, you can always cook a meal, says Mollie Katzen. Rice and whole grains (bulgur, millet, oats, quinoa) Tofu Apples, all kinds Carrots Greens for salad and cooking Dried fruit and nuts Pasta Garlic and onions Cheeses (cheddar and goat cheese, and Mexican fresh queso) Whole-grain bread Nut butters (tahini, peanut butter, almond butter, sunflower butter) Canned beans (chickpeas, pintos and white beans) Canned tomatoes THREE FOR THE FREEZER Frozen fresh fruit (Slice it up when it's at its ripest, then separate and freeze the slices. You can transfer them to a plastic bag once they've frozen.) Frozen fresh berries Frozen juices and juice concentrates (Exotic flavors like guava or passion fruit are great for making a quick dessert sauce) KATZEN'S ADVICE ON VEGETABLE BOUILLON There are a few very good brands of vegetable bouillon paste available in many grocery stores. They come in several flavors (including vegetable and mushroom), and are very potent, so a single jar, if stored in the refrigerator, can last you half a year. My favorite brands are BETTER THAN BOUILLON, and THE ORGANIC GOURMET. Use only 1 teaspoon per cup of hot water for regular strength, and 1 1/2 to 2 teaspoons per cup of water for strong bouillon. (For a superb flavor treat, add a tablespoon of bouillon paste to the water the next time you cook a batch of rice.) kitpatH Nov97 Recipe by: Mollie Katzen's Vegetable Heaven
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