Help with Tibetan food!!

[Leo]

Its Tibetan new year on the 28th February and i am hoping to have a small celebration but have found it difficult to find any vegan recipes! I have found a delicious recipe for Momo's ( steamed dumplins) and also for Then Thuk Noodle soup but i was hoping to do some snacks or maybe a main meal..... can anyone help??

any thoughts would be much appreciated thanks!!

Leo xx

[RockyRaccoon]

How about this soup?http://www.innerself.com/recipes/soups/corn_soup_tibetan.htm
I just happened across it while looking for a sweetcorn soup recipe :)

[GoodbyeGirl]

i know it's a little late......but for next year........i check this great cookbook out of the library every now and then. it is called Three Bowls. it is a tibetan cookbook. i don't remember who the author or publisher are, but you should try to find it.

[Artichoke47]

Oh, there's a Tibetan restaurant near me that is wonderful. I, too, have had trouble finding their elusive recipes.

[GoodbyeGirl]

here is a sample recipe from the cookbook i was talking about.
3 Bowls: Vegetarian Recipes from an American Zen Buddhist Monestary by Seppo Ed Farrey,Nancy O'Hara
i was wrong about it being from tibet, but i would assume that a buddhist monestary here would serve the same type of food that they do there. does that make sense to anyone else?

SWEET POTATO - WALNUT BURRITOS

These burritos were originally created to use leftover sweet potatoes and lentils. They were so well liked that we now cook sweet potatoes and lentils just to make the burritos. They can be prepared up to a few hours in advance. Individually wrapped in foil and frozen, they make for an easy meal when you are in a hurry and don't have time to fuss in the kitchen.

Sour cream and/or salsa make nice accompaniments. Serve with rice and a simple salad for a complete meal.
Makes: 4 to 6 servings
FILLING
1/2 cup green lentils or split peas, sorted and rinsed well
1 large sweet potato (about 1 pound), peeled and cut into 1- inch cubes
2 tablespoons olive oil
1 medium onion, chopped
1/2 teaspoon sea salt
2 garlic cloves, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Chipotle Paste or 1/4 teaspoon cayenne, or more to taste
3/4 cup ground or chopped walnuts, toasted
3/4 cup canned crushed tomatoes
1/2 cup grated Cheddar or Monterey Jack cheese
Shredded cabbage for lining the baking pan
Six 8-inch tortillas
1 large tomato, thinly sliced vertically, then halved
1/2 cup grated Cheddar or Monterey Jack cheese
Chopped fresh cilantro or parsley (optional)
TO MAKE THE FILLING: In a medium saucepan, bring the lentils or split peas to a boil in 11/3 cups water (11/2 cups if using split peas). Reduce the heat to low, cover, and simmer until they are tender yet firm, 25 to 35 minutes (about 1 hour and 15 minutes for split peas). Drain in a colander and set aside.
Place the sweet potato cubes in a pot with just enough water to cover them. Bring to a boil, reduce the heat to medium, cover, and cook at a low boil until they are soft (easily pierced with a fork) yet still hold their shape, about 20 minutes. Drain the sweet potato and place in a large mixing bowl, which will ultimately hold all of the burrito filling. Mash and set aside.
Heat the oil in a skillet over medium-high heat. Add the onion and the salt and saut, stirring occasionally, until the onion begins to soften, about 2 minutes. Reduce the heat to medium, add the garlic, chili powder, cumin, coriander and Chipotle Paste or cayenne and mix well. Continue to saut until the onion is translucent, about 6 more minutes. Transfer the onion mixture to the mashed sweet potato and mix well.
Add the lentils or split peas, walnuts, canned tomatoes and the 1/2 cup grated cheese to the sweet potato-onion mixture and mix together.
Preheat the oven to 350 F. Place a thin bed of shredded cabbage* in a 9-x-13-inch baking pan, or coat it with vegetable oil spray, oil, or butter.
TO ASSEMBLE: Fill a tortilla with about 1/3 cup of the filling (or more, depending on the size of the tortilla) and roll it securely. Place it seam side down in the baking pan. Follow suit with the other tortillas. Cover the pan tightly with foil. (You can prepare the burritos a few hours ahead up to this point and store at room temperature.) Bake for about 30 minutes, until heated through.
Remove the foil from the baking pan. Place 1 or 2 slices of tomato on each burrito. Sprinkle the 1/2 cup cheese over them and then return the pan to the oven for a few minutes, just long enough to allow the cheese to melt. Lift the burritos off the cabbage, place them on a serving platter and sprinkle with the cilantro or parsley, if desired. Serve immediately
Note: The cabbage keeps the tortillas from lying on the bottom of the pan, which prevents them from getting crisp. It also adds moisture to help steam them.

[GoodbyeGirl]

here are some others pulled from various websites and books.

VEGETABLE MOMOS

For the Filling
1 pound potatoes
3 tablespoons olive oil
6 onions, chopped
12 ounces mushrooms, chopped
1 bunch fresh coriander, chopped
Pinch of paprika Salt and pepper, to taste

For the Dough
1 pound plain flour
1-3/4 to 2-1/3 cups water

For the Soup
2 tablespoons olive oil
1 onion, chopped
2 tomatoes, skinned and chopped
1 tablespoon chopped coriander
1 vegetable stock cube
1-3/4 cups boiling water

Process:
To make the filling, boil and mash the potatoes. Leave to cool. Heat the olive oil in a saucepan and cook the onions for 5 minutes until soft. Add the mushrooms, cover, and cook for 5 minutes or until soft. Leave to cool. When all the vegetables are cooled, mix with the chopped coriander, salt, and pepper To make the dough, mix the flour with enough water to form a smooth dough.** Roll out, but not too thinly. Cut into rounds with a 2" pastry cutter. Taking each round, press the edges with your thumb and first two fingers, working around the circle.*** On one side of the round, place a tablespoonful of the cooled vegetable misture, then fold over and press the edges together, making sure they are well sealed. Alternatively, hold the round in one hand, and with your thumb and forefinger gather the edges into a pleat at the top and seal. Fill a small steamer with water, first boiling the rack so the dumplings do not stick.**** Bring the water to a boil. Place the momos on the steamer rack, spacing them well apart as they will expand and stick together if they are too close. Steam for 20 minutes, or until they are firm and glossy. To make the soup, heat the olive oil in a saucepan, add the onion, and cook till soft. Add the tomatoes and chopped coriander and cook for 5 minutes. Dissolve the stock cube in the boiling water and add to the pan. Bring to a boil and simmer for 15 minutes. Serve in small bowls as an accompaniment to the dumplings. "***** **I briefly knead the dough until it is smooth. *** Doing this makes the edges a little thinner than the center so that when you fold the edges together and pleat them, they're not too thick and your momos will cook evenly. ****If you don't have a metal steamer, a bamboo steamer sprayed with vegetable oil spray works well. Momo can also be fried on each side until they are golden brown . *****In addition to the soup, you might want to try a Kathmandu-style momo dipping mixture of soy sauce combined with a little rice vinegar and chili-garlic sauce

[GoodbyeGirl]

KOPAN MASALA (condiment)
1/3 c Coriander seeds
1/4 c Cumin seeds
10 Black cardamom pods,peeled
15 Green cardamom pods,peeled
25 Cloves
2 Cinnamon sticks,broken up
1 ts Black peppercorns
1/4 ts Freshly ground nutmeg

Combine coriander, cumin, black and green cardamom,
cloves, cinnamon, peppercorns and nutmeg and grind
finely, but not to powder, with mortar and pestle,
rolling pin, coffee grinder or food processor. Store
in airtight jar. Makes about 1/2 cup

[GoodbyeGirl]

KHOTE DUMPLINGS

---------------------------DOUGH---------------------------
2 c All-purpose flour
3/4 c Hot water

-----------------------KHOTE FILLING-----------------------
2 tb Oil
1 Chopped onion
3 Cloves garlic, chopped
3 Jalapeno Peppers, Sliced
1 ts Cumin
1 1/2 ts Curry powder
1/2 ts Dry ground ginger
1/2 ts Tumeric
1 1/2 c Raw broccoli, chopped
1/2 Red bell pepper, chopped
1 1/2 c Mashed Baking Potatoes
1/4 c Chopped cilantro
Juice of 1/2 lime
Salt and Cayenne to taste
1 Bunch Kale to line steamer

Dough: 1. Pour hot water over flour; mix with fork.
When cool enough to handle, finish mixing with your
hands until dough holds together. Wrap in plastic and
refrigerate until chilled through.
2. Work one piece of dough at a time; pinch off a
walnut-sized chunk, shape into a ball, knead several
times, then roll flat on a floured board.
3. Place dough circle in the palm of your hand; in the middle
of the dough, place about 1 tbsp filling. Bring up
edges and seal at top with little gathers. Leave a
tiny hole at top for steam to escape during cooking.
4. Line steamer or bottom of skillet with kale leaves.
Top with a layer of dumplings and steam over boiling
water 15 to 20 minutes. If using a skillet use just
enough water to cushion the khotes; replenish water as
needed. Serve immediately, pairing khotes with soy
sauce, ginger, and vinegar. May also be served with
Achar.

Khote Filling: 1. Put oil in skillet. Add onion
and garlic and cook over low heat until onion is limp.
Add chiles and spices and cook a minute or two longer.
2. Add broccoli and red bell pepper. Cook until they
are crisp-tender; then add mashed potatoes, cilantro,
lime, and salt and cayenne to taste.

Dipping Sauce Yield: 3 Tbsp
1 Tbsp soy sauce 1 Tbsp vinegar 1 Tbsp chile oil 1
piece of fresh ginger (about 1/2 inch long), shredded
Combine all ingredients.

Achar: Yield: 1 cup
1/2 onion, chopped 2 cloves garlic, chopped 1 Tbsp
vegetable oil 1 tsp Curry Powder 2 to 3 jalapenos,
thinly sliced 2 to 3 tomatoes, chopped Salt Lime Juice
Saute onion and garlic in oil until onion is soft.
Add Curry Powder, tomatoes and chiles and simmer over
low heat until tomatoes are cooked through and mixture
has a saucelike consistency. Season with salt and
lime to taste

[GoodbyeGirl]

TIBETAN POTATO SOUP

1/4 c Oil
1 tb Minced ginger root
1 tb Minced garlic
1 c Diced red onion
1/2 ts Turmeric
1/2 ts Chili powder
1/2 ts Kopan Masala
3 c Mashed potato
4 c Water
1 c Diced tofu
1 c Spinach leaves,chopped
1 1/2 ts White vinegar
1 tb Soy sauce
2 ts Salt
1/2 ts Black pepper
2 tb Chopped green onion
2 tb Chopped cilantro

Pour oil in large saucepan over medium heat. Add
ginger, garlic and onion and stir-fry over medium to
medium-high heat for 1/2 to 1 minute. Add turmeric,
chili powder and masala. Stir-fry 1/2 minute longer.
Add potato and mix. Cook and stir 3 minutes. Add water
1 cup at a time, stirring constantly with wire whisk
to prevent lumps from forming.

Stir until mixture is smooth. Add tofu and spinach.
Mix well and bring to boil. Add vinegar, soy sauce,
salt and pepper. Simmer 5 minutes. If soup is too
thick, add water. Add green onions and cilantro and
mix well. makes about 8 cups.

[GoodbyeGirl]

Thenthuk ( Tibetan Noodle Soup )

"Thenthuk" ten-took (n) : A typical Tibetan noodle soup that keeps the nomads warm during those long Tibetan winters. You can make it with vegetables. In Tibetan "then" means pull and "thuk" means noodles.

The Dough

The dough is very important for this noodle soup. It needs to sit for fifteen or twenty minutes so that it can become flexible and easy to pull.

If you want to make "Thenthuk" for two people, put two heaping handfuls of all-purpose flour in a pot and add about half a cup of water.


Mix the flour and water very well by hand and keep adding water until you can make a smooth ball of dough. Then knead the dough very well until the dough is flexible. You want it thick enough that it will stretch when pulled.
Separate the dough into pieces about half as big as big as your fist, and roll the dough between your hands. Make the shape like bananas, or wedges. Then put oil on your hand and roll the pieces between your hands again so they won't stick together.
Put the wedges in a plastic bag or in a pot and put a lid to cover the dough so it doesn't dry out.
The Broth

Now the dough is prepared and you can start the broth.

Chop half an onion, a small piece of ginger, a clove of garlic, and one small tomato.

Fry everything in two tablespoons of oil for three or four minutes. Add a pinch of vegetable bouillon, a dash of salt, and few shakes of soy sauce.

Add about five cups of water to the pot. At this time, you can add one potato or daikon, which is a Japanese radish. If you want to use the daikon, slice it thinly. After that wash it in water with a little bit of salt. That way, the daikon won't taste so strong. If you want to use the potato just slice it thinly and put it in the pot.

While you are cooking, chop 1/4 of a bunch of cilantro, two green onions, and 1/4 bunch of spinach.

The Throw-down

When the broth starts to boil, you can add the dough. Take a wedge of dough and roll it between your hands so it gets a little longer. Flatten it with your fingers. Then pull the dough off in little flat pieces as long as your thumb and throw them in the pot. See how fast you can pull off the noodles... ("I hear the people in Amdo can do it really fast." - Tenzin)

When all the noodles are in the pot, cook it for an additional three or four minutes. After that, you can put in the cilantro and spinach. They don't need to cook, really, so you can serve the soup immediately. Before you serve the "Thenthuk" make sure that the taste is right for you. Enjoy your food and sweat because it really makes you warm!

[GoodbyeGirl]

here is another recipe for MoMos that has helpful pictures. these really detailed recipes are from this website http://www.tanc.org/new_food/

Momo (Tibetan Dumplings)

Momo's are Tibetan dumplings and we make them quite often. ( The word"momo" is pronounced with the same "o" sound as in "so-so.") You can make them with either vegetables or meat. There are three major steps you should carefully follow to make momo's.

The Dough
First of all, make the dough. If you want to make momo dough for four people, use about 3 cups of flour and 3/4 cups of water. (You don't have to be very exact about these measurements--Tibetans never are!) Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until the dough is flexible. Now leave your dough in the pot with the lid on while you prepare the rest of the ingredients. You should not let the dough dry out, or it will be hard to work with.

The Filling
Chop all the following ingredients into very, very small pieces: Two onions Two inches fresh ginger Two or three cloves of garlic A bunch of cilantro One pound of cabbage One pound of tofu One quarter pound of dark brown mushrooms (I buy them dried from Asian markets) Two tablespoons of soy sauce One teaspoon of vegetable bouillon Put all of the ingredients in a pot or big bowl, then add a teaspoon of bouillon and two tablespoons of soy sauce. Mix everything together very well.

Shaping the Momo's

When your dough and filling are both ready, it is time for the tricky part of making the dumpling shapes. For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly. It should not be so thin that you can see through it when you pick it up, nor should it be quite as thick as a floppy disk for a computer. Somewhere between those two should work out. After you have rolled out the dough, you will need to cut it into little circles for each momo. The easiest way to do this is turn a small cup or glass upside down to cut out circles about the size of the palm of your hand. That way, you don't have to worry about making good circles of dough because each one will be the same size and shape.

Of course, you can also make the circles by the more traditional, and more difficult, way of pinching off a small ball of dough and rolling each ball in your palms until you have a smooth ball of dough. Then, you can use a rolling pin to flatten out the dough into a circle, making the edges more thin than the middle. This is much harder to do, and takes more time, though many Tibetans still use this method.

Now that you have a small, flat, circular piece of dough, you are ready to add the filling and make the momo shapes. There are many, many different choices for momo shapes, and I will teach you two of the most common, the basic round momo, and the half-moon shapes. (Of these two, the half-moon shape is easier.)

For the Round Momo:
For both shapes, you will need to put one circle of dough in your left hand, and add a tablespoonful of filling in the center of the dough. With your right hand, begin to pinch the edge of the dough together. (See photo) You don't need to pinch much dough in the first pinch -- just enough to make a small fold between your thumb and forefinger. Now you will have a little piece of dough pinched together, and you should continue pinching around the circle little by little, keeping your thumb in place, and continuing along the edge of the circle with your forefinger, grabbing the next little piece of dough, and folding and pinching it down into the original fold/pinch being held by your thumb. Basically you will be pinching the whole edge of the circle into one spot. Continue folding and pinching all around the edge of the circle until you come back around to where you started and then close the hole with a final pinch. Make sure you close the hole on top of the momo. That way you don't lose the juicy part of the momo.

For the Half-Moon Momo:
The half-moon momo is very pretty. For this style, you begin the same as with the round momo style, holding the flat circular dough in your left hand and putting a tablespoon of filling in the middle of the dough. Then you have to fold your circle of dough in half, covering over the filling. Now press together the two edges of the half circle so that there is no open edge in your half circle, and the filling is completely enclosed in the dough. You will now have the basic half-moon shape, and you can make your momo pretty by pinching and folding along the curved edge of the half circle. Start at one tip of the half-moon, and fold over a very small piece of dough, pinching it down. Continue folding and pinching from the starting point, moving along the edge until you reach the other tip of the half-moon. You can experiment with different folds and pinches to find the way that is easiest and nicest for you.

As you are making your momo's, you will need to have a non-stick surface and a damp cloth or lid handy to keep the momo's you've made from drying out while you're finishing the others. You can lay the momo's in the lightly-greased steamer and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.

Finally, you should boil water in a large steamer. (Tibetans often use a double decker steamer, to make many momo's at one time.) Oil the steamer surface lightly before putting the momo's in, so they won't stick to the metal, then place as many as you can without touching each other. Add the momo's after the water is already boiling. Steam the momo's for 10 minutes, then serve them hot, with soy sauce or hot sauce of your choice to dip them in. At home, I use soy sauce and the spicy version of Patak's Hot Lime Relish, which I get in Indian stores, or the Asian section of supermarkets. If you can get it, Tibetan hot sauce is very good. Be careful when you take the first bite of the hot momo's since the juice is very, very hot, and can burn you easily.

Momo's are very good for your social life. When we are making momo's, we chat and have a lot of fun. And they taste great!

[GoodbyeGirl]

Tibetan Bread Recipe (Balep Korkun)

Tibetans make so many kinds of bread, and different areas make unique styles. I am going to show you how to make Central Tibetan style bread. Round and quite thin, it is very easy to make. You just need flour and water.

This recipe makes bread for two people.
Two cups of flour (Any kind of flour is okay, like wheat, all-purpose, or self-rising. If you use all-purpose flour, you will need a bit of baking powder.)
One tablespoon of baking powder
One cup of water

Making
For the most simple version of this bread, you mix the flour and a little water very well by hand and keep adding water until you can make a smooth ball of dough. Then knead the dough very well until the dough is flexible. When you have finished kneading the dough, separate it into four pieces and roll them into ball shapes. Then leave the dough balls in a container with a lid on for fifteen to twenty minutes. After that, place one of the ball shapes on a flat surface and roll it out with a rolling pin, making a flat, round shape about 1/2" to 3/4" high. Repeat with all your dough.

Cooking
I cook my Tibetan bread in a large non-stick pan with some no-stick spray. You can use a little oil or butter if you want. First you should heat up your frying pan until it gets hot. Turn down the heat to medium, put the bread in the pan and cover it with a lid. Cook fifteen minutes on medium heat. You should turn over the bread every four or five minutes, so both sides of the bread get cooked well.
If you like, you can add a bit of seasoned oil, or applesauce to the flour before you begin adding the water, for special flavor.

[GoodbyeGirl]

POTATO CURRY

6 cups small potatoes (avoid baking [russet] potatoes as they don't hold up well)
1/2 teaspoon fenugreek seed
2 Tablespoons oil
1 large onion, coarsely chopped
3 Tablespoons ginger, minced
4 cloves peeled garlic, minced
1 teaspoon coriander
11/2 teaspoons cumin
2 teaspoons curry powder
1 scant teaspoon turmeric
2 tomatoes, coarsely chopped
1-2 dried hot peppers, left whole
Water as needed
Directions

Precook the potatoes in water (or in the microwave) until almost, but not quite, done. Drain thoroughly.
While the potatoes are cooking, saut the fenugreek seed in the oil on medium heat until light brown, being careful not to burn them. Add the onion and continue cooking for five minutes. Add the ginger and garlic and cook another five minutes. Add the spices and saut briefly to release their flavors. Add the tomato, the dried whole peppers, and a little water. Simmer until the flavors meld together.
Cook on medium heat for about 30 minutes. Gently add the potatoes, stir, and reduce heat. Cook until potatoes are tender, adding water if the sauce gets too dry. If the sauce is too runny, simply crush one of the potatoes to thicken it.


TIBETAN VEGETABLE SOUP

2 tb oil
1 tb minced ginger
1 tb minced garlic
1/2 c onion, diced
1/4 c white flour
4 c water
2 c mixed vegetables, chopped
1/2 c chopped tomatoes
1 c tofu, drained & diced
1/4 c green onions, chopped
1 tb tamari sauce
1/4 ts black pepper
Directions

Fry oil & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour. Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes, tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes. Thin with extra water if too thick. Serve hot.
Adapted from Betty Jung, "The Kopan Cookbook"


TIBETAN ROAST

1 t Oil
4 oz Buckwheat
4 oz Onion, diced
8 oz Mushrooms, chopped
1/4 pt Red wine
1/4 pt Vegetable Stock
4 oz Walnuts
8 oz Spinach
1 t Rosemary
1 t Sage
Salt & pepper
Directions

Preheat oven to 375F. Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes. Add onions & mushrooms & cook for a few more minutes.
Pour in the wine & stock & bring to a boil. Reduce heat & simmer for 20 minutes. Add more stock if necessary. Grind the walnuts finely.
Wash & cook spinach without water for 6 minutes. Drain off any excess liquid & chop thoroughly. When buckwheat is cooked, remove pan from heat & let cool slightly. Stir in walnuts & spinach. Mix in the herbs & mix well. Season to taste.
Grease a 1 LB loaf tin & press in the mixture. Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch.
Let it stand for 10 minutes, then turn out onto a plate. Serve with vegetables & greens.

[GoodbyeGirl]

STRING BEANS WITH POTATOES(Tema)

Make sure when you are preparing the potatoes, cut them into strips about the same size as the beans.
1 tbsp oil
1/2 onion chopped
2 garlic cloves minced
1/2 tsp paprika
1 inch pieces fresh gingerroot, peeled and finely chopped
2 large potatoes, peeled and finely chopped
1 jalapeno chili, seeded and coarsely chopped
1/2 tomato, chopped
1 lb green beans, cut diagonally in 1 1/2 inch strips
1/4 cup water
1 tsp soy sauce
1/2 small red pepper, thinly sliced
Salt to taste
Wash and dry Bean sprouts thoroughly. Put on the rice wine vinegar and sesame oil. You can add more if you want it more zingy. The rice wine and sesame oil add a smokey taste to the bean sprouts. Cover and refrigerate until you're ready to serve. Before you serve add more rice wine and sesame oil. A little salt but only before serving if you need it.
In large skillet, or wok heat oil over high heat. Add onion, garlic, paprika, and ginger. Saute 5 minutes or until onion is soft. Add potatoes, chili and tomato. Stir fry about 5 minutes until tomato is dry. Add string beans and water. Simmer, covered, over a medium high heat 12 to 15 minutes or until beans and potatoes are just tender. Stir in soy sauce, red pepper and salt.


CORN SOUP(Ashom Tang)

Corn soup is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers in this colorful mountain town that is the heart of the Tibet community in exile.
1/2 onion, chopped
1 tablespoon oil
1/4 teaspoon paprika
1 clove garlic, finely chopped
1/2 inch fresh ginger, finely chopped
1 tomato, chopped
1 square (12 oz.) firm tofu
3 cobs fresh corn and 1 tablespoon cornstarch, or one 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained
4 cups water
1 green onion, chopped
Sauté the onion in oil in a soup pot until brown and soft.
Add the paprika, garlic, and ginger and cook briefly.
Add the tomato and the tofu, cut into small cubes, along with the water.
If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water. If using canned and/or frozen corn, add them both now.
Bring to a boil, and simmer for a minute, stirring to prevent sticking.
Sprinkle chopped green onion on each serving


GREENS WITH TOFU(Tse Tofu)

This very quick and easy dish also has lots of visual appeal, with the white tofu standing out against a background of dark green Swiss chard. Serve it with rice.
1 bunch Swiss chard
2 green onions, chopped
1/2 teaspoon paprika
2 cloves garlic, chopped
1/2 inch fresh ginger, chopped
2 tablespoons soy sauce
4 blocks firm tofu (12 oz. each), cut into 1-inch cubes
1/4 cup green peas
1 tablespoon oil
1 clove garlic, chopped
1/4 teaspoon ground black pepper
Wash the Swiss chard and tear it into pieces, removing the stems.
Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves of garlic.
Stir in the soy sauce, tofu, and peas.
In a separate frying pan, heat a tablespoon of oil very hot.
Stir in the black pepper.
Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper.
Cover the pan and let it steam for 30 seconds.
Spread the greens on a serving platter and pour the tofu mixture on top.

[GoodbyeGirl]

Alu Acchar (Pickled Potatoes)

6 large potatoes
1/4 cup sesame seeds (til)
2-3 green chillies (to taste)
1/4 tablespoon turmeric
3-4 tablespoon lemon juice
1-2 tablespoon mustard oil
1 tablespoon chili powder
coriander (cilantro) leaves (to taste)
salt according to taste
1 Boil and peel potatoes. Chop them into cubes (1 inch).
2 Heat the sesame seed (til) in a pan till crisp. Remove from heat and let it cool. Grind into a fine powder.
3 Mix the powder, chili, salt, turmeric, lemon juice and mustard oil to potatoes. Mix well. Then add green chilies.
4 Garnish with coriander leaves and Serve.

[GoodbyeGirl]

ALU TAMA (potato with bamboo shoot)

1 cup bamboo shoots
2 cups potatoes, peeled, and cut into ½ inch cubes
1 cup black-eyed peas (soaked overnight)
½ cup onions, finely chopped
2 red chilies
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
½ teaspoon turmeric
½ teaspoon freshly ground pepper
1 cup vegetable broth
½ cup soy yogurt
1 cup chopped tomatoes
2 tablespoons oil
Salt to taste
2 tablespoon chopped cilantro for garnish
1 Heat oil, sauté red chilies until dark.
2 Sauté onions until light brown. Add spices and salt and cook few minutes on low heat.
3 Add potatoes to the onion. Sauté for atleast 5 minutes in medium heat.
4 Add soaked beans, bamboo shoots, tomatoes and heat for few minutes.
5 Add soy yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes and beans are tender, and the gravy has attained its desired consistency.
6 Garnish with chopped cilantro. Serve hot with rice.

[GoodbyeGirl]

CHAIU KO TARKARI (mushroom curry)
1 lb mushroom
1 onion (chopped)
1 tomatoes (chopped)
1 teaspoon vegetable oil
1 teaspoon garlic
pinch of garam masala, hot pepper, turmeric
salt to taste
1 Heat the oil, add spices and garlic
2 Sauté onions till slight golden brown and then add tomatoes. Heat for a while.
3 Add mushroom cut in slices and heat for a while
4 When mushrooms are half done add water and cook for a while.
5 Serve with rice or flatbread

[GoodbyeGirl]

PHAPAR KO ROTI (buckwheat pancakes)

buckwheat flour
water
nonstick pan
1 In a bowl, place the amount of buckwheat flour that you feel you will be comfortable handling. Slowly pour in water, little by little, with one hand while mixing with a spatula with the other hand. This way you can adjust as needed. By pouring water little by little you don't have to deal with big lumps later on.
2 When the mix resembles a pancake batter, it's ready. However, you can make the batter thicker or thinner as per your preference.
3 Now, heat the non-stick pan on medium heat. You can want to make sure it is thoroughly heated before you pour any batter as that would prevent the pancake from sticking to the pan. Notice we are not using any grease.
4 Still on medium heat, slowly pour a cup or so full of batter into the pan and tilt the pan around to distribute the batter into a nice round shape. Wait for bubbles to appear within the pancake and with another spatula check around the edges to see if the pancake separates from the pan.
5 If it does, then it is ready to be flipped. Let it cook for a few minutes more and pancake is ready. Although traditionally eaten with fresh radish pickle or plain chili powder moistened with butter tea, it also goes well smeared with peanut butter and jam

[GoodbyeGirl]

Hapai Hantue(buckwheat dumplings w/ bokchoy & poppyseed filling)

The spicy filling provides a sharp contrast to the subtle flavor of the pasta.
Ingredients

Filling:
1 large head bok choy [about 1 pound, 450g], stem removed and quartered
3 tablespoons poppy seeds
1/4 teaspoon Chinese Szechuan peppercorns
2 medium garlic cloves [1/5 ounce total, 6g], peeled
Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
1 small red onion [about 2 ounces, 55g], peeled and quartered
1 teaspoon chili powder
1/4 teaspoon salt
3 tablespoons oil

Dough:
2 cups all-purpose flour [10 ounces, 280g]
1 cup buckwheat flour [5 ounces, 140g]
1 cup water [240ml]
All-purpose flour, for dusting

To make the filling, cook the bok choy in a saucepan of boiling water for 5 minutes. Drain and squeeze dry.
Pulverize the poppy seeds and peppercorns with a spice or coffee grinder.
Drop the garlic and ginger through the feed tube of a food processor with the metal blade in place and the motor running and chop finely, about 5 seconds. Add the onion and chop finely, about 10 seconds. Add the bok choy, poppy seed mixture, chili powder, and salt and process until combined, about 10 seconds.
Heat the oil in a skillet over medium-high heat, stirring, about 4 minutes. Cool and strain through a sieve lined with cheesecloth. Add to the filling and process until combined, about 15 seconds.

To make the dough, combine the flours in the work bowl of a food processor fitted with the metal blade. With the motor running pour the water through the feed tube and process until the dough forms a ball. Dust the ball with flour.
Cut the dough into 8 pieces, dust with flour, and wrap 7 pieces in plastic wrap to prevent drying out. Roll out the remaining piece with a pasta machine according to the manufacturer's instructions, down to the second lowest setting, dusting with flour occasionally to prevent sticking. Place the dough sheet between sheets of plastic wrap. Roll out the remaining dough in the same manner.
Cut the sheets, 1 at a time, into 4 by 2 inch [10 by 5cm] rectangles. Place 1 teaspoon of the filling in the center of each rectangle. Brush the edges lightly with water and fold the rectangles over to make squares, pressing the edges to seal them well.

Cook the dumplings in batches in a saucepan of simmering water until tender, 7 to 8 minutes. Transfer to paper towels to drain.

[GoodbyeGirl]

BUDDHIST MONK SOUP

1 qt Water
1 lb Pumkin or butternut squash
- peeled and cut into
- large chunks
1 Sweet potato
- peeled and chunked
1/2 c Raw peanuts; shelled and
- skinned. Soaked 30 min,
- drained and roughly chopped
1/3 c Dried mung beans
- soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
- soaked 20 min, drained
- and cut into 1 inch sections

Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 min. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd until light brown on both sides. Slice lengthwise into 1/4 inch strips and set aside. After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd. Serve with rice and Buddhist Nuoc Leo.

[GoodbyeGirl]

This sauce is used in Buddhist vegetarian dishes.

BUDDHIST NUOC LEO

1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
-to taste (optional)
1 tb Roasted peanuts, crushed

Mix the sugar with the tuong and water. Add some slices of fresh red
chili pepper, if desired, and sprinkle with roasted peanuts.

[GoodbyeGirl]

Buddhist Vegetarian Stew(Lo Han Jai)

1 ounce (about 8) Dried Black
shiitake mushroom
1/2 cup cloud ear fungus, dried mushrooms
1 tablespoon vegetable oil
1/2 cup canned bamboo shoots,
sliced and drained
1 8 oz. can sliced water chestnuts, drained
1 carrot, julienned
3 cups shredded Napa cabbage
3 cups Vegetable Broth
2 ounces bean threads, Cellophane
or mung vermicelli
1 cup firm tofu, cut in 1/2-inch cubes
16 snow peas, strings removed, julienned
2 cups fresh bean sprouts
3 tablespoons soy sauce
2 tablespoons cornstarch, mixed well
with 4-5 Tbls cold water
1 teaspoon Oriental sesame oil
2 TO 3 cups hot water

Soak shiitake in Hot water for 30 minutes. Soak cloud ear (or wood ear) fungus in Hot water for 10 minutes. Drain and reserve water from both types of mushrooms for later use. Remove and discard shiitake stems, and leave most whole (cut large ones into halves or quarters. Cut cloud ear fungus into small pieces.
In a wok, stir-fry mushrooms, cloud ear fungus, bamboo shoots, water chestnuts, carrot, and cabbage, in oil on high for 4 minutes. Add broth, mushroom water, and bean threads. Reduce heat, cover, and simmer for 5 minutes.
Add tofu, snow peas, bean sprouts, and soy sauce. Cover and simmer for 2 minutes. Stir in cornstarch mixture and continue to cook until sauce thickens. Drizzle with sesame oil and serve

[GoodbyeGirl]

here is a website and a cookbook to look up that might be of interest to you.

http://www.edwardrhamilton.com/subject2/veg.html

THE KOPAN COOKBOOK: Vegetarian Recipes from a Tibetan Monastery.
By Betty Jung. Remainder Item #5246733 Pub at $12.95 - Our Price $4.95

[cedarblue]

aahhhhh stop goodbye girl! too many delicious recipes to try.

thanks too! :)

[puca]

Ahhhh these look delicious!