Jainism and Animal Issues 1997

Author(s): Federation of JAINA
Publisher: USA Federation of JAINA

Page 28

Jainism and Animal Issues
1 lb. pasta, cooked and drained
Mix all ingredients (except cooked pasta). Pour sauce over cooked pasta, toss, and serve. Serves five.
Ratatouille - from Laurel's Kitchen
5T
8 02 baby corn (1 can) 10 bean sprouts 10 pineapple (save pineapple juice for sauce) optional: bamboo shoots, water chestnut, bok choy, cauliflower
Heat the oil in a wok or large frying pan. Place the tofu in the pan and cook until slightly brown, turning every few minutes. Add broccoli, celery, and other veggies. Stir the sauce into the veggies then add the pineapple. If you add more veggies, you may need to add more sauce. Serve over rice or noodles. Serves 3-4.
Thai Peanut Sauce with Noodles - from The Compassionate Cook
sauce: 12C peanut butter 3T
soy sauce or tamari 40 distilled white vinegar lt sugar 1T crushed red pepper (or add to taste) 12C water 1 lb spaghetti IC
snow peas
cucumber, sliced Blend all sauce ingredients with food processor or mix together in saucepan on medium heat. Steam snow peas. Top pasta with sauce and snow peas. Sprinkle on cucumbers. Serves four.
Spicy African (Senegalese) Rice & Peanut Soup
large eggplant medium zucchini green pepper tablespoons olive oil fresh, ripe tomatoes, chopped OR
tomato paste and 3 T water 1t salt 1/8 t
pepper 12t basil 2t oregano
Dice eggplant into 1" cubes and slice zucchini in V" rounds. Chop green pepper into squares. Use a heavy-bottomed saucepan with a lid. Saute the green pepper until they are soft; stir in eggplant and zucchini and saute a few minutes more. Add tomato and seasonings. Cover and simmer gently for about 30 minutes or until all the vegetables are well cooked.
Uncover and turn the heat up to evaporate some liquid, stirring as necessary. Serve over pasta, rice or couscous. Serves 6-8.
Desserts for Sweet Teeth
90 vegetable broth (can use vegetable flakes, vegetable bullion)
2 t dried thyme leaves 2 t ground cumin IC brown rice (or another grain: couscous, quinoa) optional: crushed red pepper to taste IT vegetable oil 30 thick & chunky salsa 32 oz garbanzo beans (chick peas), i.e., 2 cans 3 zucchinis 3/4 C peanut butter optional: broccoli, other veggies
In a large pot, heat vegetable broth, thyme, cumin, crushed red pepper (if wanted), and rice. Bring to boil, reduce heat and simmer. Cover until the rice is cooked, about 20 minutes.
While the rice cooks, heat vegetable oil on medium-high heat. Stir occasionally. Add salsa, beans, zucchini, and any other desired vegetables and cook until vegetables are tender. Add peanut butter and stir until completely combined. Serve over rice, pasta, couscous or as soup. Serves 8-10.
These dessert recipes include several which need no baking (Summer Ambrosia, Chocolatey Peanut Butter Krispies, Chocolate Pudding) and others which do - but don't be intimidated if you've never baked! When baking, unless otherwise noted, mix up wet ingredients and dry ingredients separately, mixing cach mixture well; then combine wet and dry. Remember that while muffin batter should be stirred quickly and as little as possible, cake batter should be mixed thoroughly until very smooth. To check for doneness of a cake or muffin, check if a toothpick or sharp knife tip, inserted, comes out clean. Be careful not to overbake cakes and cookies: they become dry and hard. In fact, set your timer for a time short of the baking time shown in the recipe; then, check the color and doneness and bake for longer if necessary.
Summer Ambrosia
20 cubed pear or apple 1C fresh berries 10 sliced mango, peach, or nectarine
orange
banana 4T
maple syrup 2T fruit juice concentrate
Remove orange seeds and cut into chunks. Cut banana in half lengthwise, and cut into half-inch sections. If strawberries are used, remove the fruit closest to the stem area and slice in half, lengthwise. Mix all fruit together. Mix maple syrup and juice concentrate
Pasta with Spicy Tahini Sauce
1T 12C 2T 1 1/2t
toasted sesame oil tahini (sesame butter) lemon juice dice hot cherry peppers
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Jain Education Interational 2010_03