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Publisher: ZZZ Unknown

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.
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