Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Fresh Mint & Tofu Spring Rolls

Pesto Sushi Rolls

Vegetarian Pot Stickers

Samosas in Rice Paper

Stuffed Beet Leaves (Dolmas)

Fava Beans in Lemon Basil marinade

Lemon Herb Hummus

Warm Fig & Nut  Dip

Salads & Salad Dressings

Entrees & Grains      

Vegetables

Beans, Soups & Curries

Relishes, Sauces & Marinades

Breads

Desserts

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APPETIZERS

Fresh Mint & Tofu Spring Rolls

1 Pkg  Mung Bean Threads or thin Rice Vermicelli Noodles (Py Mai Fun)

Fresh Mint or Basil

Tofu (sliced in ¼ “ thickness) or Cooked Shrimp

Cook the noodles according to package directions. Drain well and place in a bowl.  Drizzle a few drops of sesame oil on top and toss.  Take one piece of rice paper at a time.  Dip it into warm water for 5 seconds.  Place it on a plate.  Add tofu slice or boiled shrimp, rice vermicelli and fresh mint on the rice paper.  Wrap it up into a roll.  Serve with Spicy Thai Peanut dipping sauce***

Pesto Sushi Rolls

1 Pkg Nori Sheets

1 cup Sushi Rice

1 ½ cups water

¼ tsp salt

2 Tbsp Brown Rice Syrup

1 Tbsp Rice Vinegar

Cilantro Pecan Pesto

Carrot ribbons

Celery, thin strips

Avocado slices

Pickled ginger

Wasabi paste

Bring water, sushi rice and salt to a boil.  Cover and reduce heat to simmer.  Cook until all water is absorbed (about 30 min).  When the rice has finished cooking, stir in 2 Tbsp of Brown Rice Syrup and 1 Tbsp Rice Vinegar and allow to cool.

Place Nori sheet on a wet paper towel, shiny side down.  Spoon rice and spread evenly over Nori sheet, leaving 1”  at top and bottom.  Spread a thin layer of pesto over the rice.  Lay carrot, celery, and avocado across bottom area.  Roll up, wetting the top so it sill stick and close.  Refrigerate the rolls.  Slice crosswise when ready to serve.  Add garnish of pickled ginger and wasabi paste and serve with Tamari.

Vegetarian Pot Stickers

1 Pkg Round Rice Paper

1 Onion - chopped

1 cup chopped celery

1 Tbsp chopped garlic

1 Tbsp grated ginger

1 tsp cumin

1 tbsp tamari

1 tsp sesame oil

1 Tbsp cornstarch dissolved in 2 Tbsp of water

 (You can skip this first section and use any left-over stir-fry dish as filling)

Stir fry garlic, ginger, cumin, onion, celery, carrot and Serrano pepper in 1 tsp Coconut oil and 1 tsp sesame oil in a skillet.  Stir frequently until the onions are translucent and the veggies are soft.  Add tamari and cornstarch to thicken mixture.  Set aside.

Take one piece of rice paper at a time.  Dip it into warm water for 5 seconds until it softens and place it on a plate.  Add a spoon full of veggie filling to the center of the rice paper.  Pick up the edges of the rice paper and twist them to seal them together into a small bag.  Plunge each pot sticker into heated sesame oil for a few minutes on each side to brown.  Serve with dipping sauce.

Samosas in Rice Paper

1 Pkg Round Rice Paper

2 potatoes, boiled and mashed or left-over mashed potatoes

½ cup chopped onion

1 cup peas

1 Tbsp grated ginger

1 tsp cumin

1 tsp salt

1 tsp ground coriander

1 tsp garam masala

1 tsp lemon juice

1 Tbsp sesame oil

Sauté garlic, ginger, cumin, red onion, in 1 tsp coconut oil.  Stir in mashed potatoes and peas.  Add salt, coriander, garam masala, and lemon juice and mix well.  Set aside.

Take one piece of rice paper at a time.  Dip it into warm water for 5 seconds until it softens and place it on a plate.  Add a spoon full of samosa filling to the center of the rice paper.  Wrap it up into a roll.    Plunge each samosa into heated sesame oil for a few minutes on each side to brown.  Serve with Tamarind mint dipping sauce.***

MORE APPETIZERS

Fresh Mint & Tofu Spring Rolls

Pesto Sushi Rolls