vegetarian mains

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Posted by admin | Posted in vegetarian | Posted on 15-08-2010

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vegetarian mains
What is your favorite vegetarian recipe?

I like to hear some good vegetarian recipes for main dishes, preferably filling and of nutrition. Does anyone have any?

My favorite is the summer these rolls with Sweet Chili Sauce! Ingredients 3 oz cellophane Vietnamese noodles, cooked according to package directions 2 cups bean sprouts 2 carrots, julienned 1 large beet, red julienned 1 fresh chili, cut into circles handfuls of cilantro 2 fresh, torn 3 / 4 cup unsalted peanuts severed hand 2 teaspoons dark sesame oil 1 lemon, juice, sea salt 20 (8 inches) wraps around 40 rice paper mint leaves Instructions Put cellophane noodles, vegetables, cilantro and peanuts in large bowl and toss with sesame oil and lemon juice to give a little taste of the stuffing, season with salt and pepper. Pour 3 cups hot water, not boiling water in a large bowl. One at a time, dip the rice paper wrappers in hot water for 10 seconds to soften, then place on a slightly damp towel. The rice paper is very delicate, do not soak longer or break. Keep covered while working to prevent drying and curling. To form the rolls, there was a rice paper wrapper on a flat surface. Holding a small amount cellophane and vegetable mixture and place it in the bottom third. Use less filling than you think you should, if overstuff the envelope breaks. Carefully bend the bottom of the wrapper to cover the filling. Turn left and right, then turn and shoot more than once. Place 2 mint leaves on top, then fold and roll over to close the whole thing like a tight cigar. The mint leaves should show through the transparent rice paper. Place finished rolls on a tray and cover with a damp towel. Sweet Chili Sauce: 1 / 4 cup rice wine vinegar 2 tablespoons fish sauce 1 / 4 cup hot water 2 tablespoons sugar 1 lemon, juice 1 teaspoon garlic paste 1 teaspoon red chile, such as sambal a blender, mix the rice wine vinegar, fish sauce, hot water, sugar, lemon juice, garlic and chilli paste until blended. Pour into a small bowl and serve with the summer rolls. Yield: 1 cup

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