YJA Convention 2010 07 New Brunswick NJ Ninth

SR No.: 527616
Original Sutra Author: N/A
Author: Young Jains of America (YJA)
Publisher: Young Jains of America YJA USA
Publication Year: 2010
Total Pages: 159
Language: English
Classification: Magazine, USA_Convention YJA, & USA
File Size: 12 MB

Page 76

Jain Recipes Compiled by Preeti Jain (Wellesley, MA)
JAIN VEGETARIAN/VEGAN
FATTOUSH SALAD
JAIN VEGETARIAN/VEGAN
SPRING ROLLS (Makes 15 spring rolls)
Ingredients 2 to 4 pita breads 1 tsp. cumin seeds (optional) 1 head romaine lettuce 4 tomatoes 1 cucumber 1 cup mint leaves (optional) 1/2 cup cilantro leaves (optional) 1/2 to 1 cup flat-leaf parsley leaves (optional) 3-4 Tbsp. lemon, vinegar, and olive oil salad dressing 12 to 24 Kalamata or similar black olives (optional)
Ingredients 15 sheets of spring roll wrappers (use Thai wrappers
they are made of white flour) 1/2 cup Tofu, cut into strips 1/2 cup French beans, cut into strips 1/2 cup Cabbage, cut into strips 1/2 cup snow peas, cut into strips 1/2 cup rice vermicelli noodles, cooked and
drained 2 teaspoons soy sauce 1 tablespoon chopped coriander 1 teaspoon lemon juice 1 teaspoon oil 1/4 teaspoon pepper salt to taste oil to deep frying
Directions • Toast pita breads, cool, and break into bite-size
pieces. Set aside. If using cumin, heat a small frying pan over medium-high heat and toast cumin seeds until fragrant, about 1 minute. Let seeds cool and crush lightly in a mortar and pestle or with the bottom of a small frying pan. Set aside. Tear or chop lettuce into bite-size pieces, wash
and dry lettuce, put leaves in a very large bowl. • Chop tomatoes and add to lettuce.
Peel cucumber, if you like. Cut in half lengthwise. Spoon out seeds, if you like, cut into thin half-moons, and add to lettuce. Cut mint into ribbons, chop cilantro and parsley, and add to lettuce. Add pita pieces to lettuce. Drizzle salad mixture with lemon, vinegar, olive oil salad dressing and toss thoroughly. Divide salad between serving plates to arrange on a large platter. Top with olives. Drizzle with tahini. Sprinkle with reserved toasted, ground cumin seeds.
Directions
Heat the oil in a wok, add the tofu and stir fry for 2 minutes. Add the green beans and noodles, stir in the green chilies, soy sauce, coriander and lemon juice. Add salt and pepper. Cool and keep aside. Place one wrapper on a dry surface. Place a spoonful of the filing mixture in one corner of the wrapper. Roll the wrapper over the filling, folding the sides as you go to form a small spring roll. Press the seams together with a little water and seal the edges Deep fry in hot oil until golden brown. Serve hot with any sauce or relish of your choice.
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YJA CONVENTION 2010 I New Brunswick