Book Title: Receipies
Author(s): 
Publisher: ZZZ Unknown

View full book text
Previous | Next

Page 49
________________ MAIN COURSES Tibetan Steamed Dumplings (Momos) From http://www.chetday.com Dough: 3 cups all purpose flour 1 cup water Vegetarian Filling: Chopped cabbage Chopped bok choy Chopped tofu Chopped green onion Grated ginger Minced garlic Mix flour and the water; knead and form into a ball. Let rise covered with a wet towel or plastic wrap for 30 min. Bring a large pot of water to the boil. Cut dough into 12-18 pieces and roll into small flat circles. Mash together all filling ingredients. Place a spoonful of filling on each dough circle, folding over and crimping to seal. Place momos in a steamer and steam on high for 30 min. Serve with a mild tomato salsa, "Tsal," made from chopped tomatoes, cilantro, green onions and garlic, and/or Sriracha sauce and/or soy sauce. In Tibet, these momos would be made with a flour ground from roasted barley called "Tsampa". Scalloped Potato-Tomato Pot From http://www.chetday.com 6 cups frozen shredded hash browns - (20 oz) 2 cups or 16-oz can cut green beans, rinsed and drained 1/4 cup finely-chopped onion 1 tsp dried parsley flakes 1 can Healthy Request cream of celery soup - (10-3/4 oz) 1 can stewed tomatoes - (14-1/2 oz) -- undrained In your crock pot, combine hash browns, green beans and onion. In a medium bowl, combine parsley flakes, celery soup, and undrained stewed tomatoes. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving. * * * Contact smchiavictoria@gmail.com ©2009 The Supreme Master Ching Hai International Association 43

Loading...

Page Navigation
1 ... 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68