Date: Tue, 12 Mar 1996 10:16:09 -0500 From: rcox@UH.EDU (RH Cox) Cut off about 4 inches of yucca root, peel and cut. Put in boiling water until it begins to soften, about 15 minutes. Put cooking wine and a little balsamic viniger in a standard large sauteing pan, and begin to heat. Chop up brocalli, add, stir a bit, then chop peppers, add to pan stir. Do the same with the mushrooms and onions. Stir everything until onions are transpartent. If everything is timed correctly, it will work. Add vegetables and yucca root and barley to crockpot, then add oregan, basil, cayanne, and tamari to taste. Maybe a teaspoon or two of oregano and basil, a pinch or cayanne, and maybe a tablespoon of tamari. Fill crockpot almost full of water(assuming a four quart crockpot), stir, and set on low for 8-10 hours. I then set my rice cooker, steamer, and a bag of jasmine rice(about 20 ounces) by the door and went to sleep. In the morning I stirred the barley stew to redistribute the spices, and let it cook. About 30 minutes before the ETA of my sister, I sauted one red onion with wine and balsamic viniger, and put the sauteed onion in a pyrex container with some rosemary, saffron, and a pinch of cayanne. I put this container, along with the brocalli I was going to steam, by the door in anticipation of my sister. When my sister arrived, we put everything in the car, including the crock pot, and made the 1 1/2 hour trek to my fathers place. When I got there I plugged in the crock pot, and went outside and said hi to the goats. Later, I put the rice, onions, and water in the rice cooker and turned it on, then went to measure out some rafters. When the rice cooker hit the warm cycle, I set the brocalli to steam. When the vegetable was finished, luch was ready. Everyone ate and enjoyed it. A success if there ever was one. BTW, the recipies are by many definitions mine, as I did not specifically look at any cookbook to create them. However, they are also not mine, as I have sourced book like Bert Greene on Grain and Laurels Kitchen, as well as the books that came with the appliances themselves, to get general ideas and methodologies. Nevertheless, it would be incorrect to reference any of these books as the source of the recipes, and individual recipies generally dont include bibliographies FATFREE DIGEST V96 #72 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 103.1mg||4 %|
|Potassium 199.4mg||5 %|
|Total Carbohydrate 35.6g||10 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 28.3g|
|Protein 4.8g||7 %|
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Calories per serving: 162
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