Vegetarian – Entrees

Cabbage Spring Rolls


Cold pressed extra virgin olive oil
2-3 cloves fresh garlic, finely minced
1 yellow onion, finely diced
soy sauce
1-2 stalks celery, diced
1 carrot, fine matchstick pieces
4 cups finely shredded green head cabbage
1 cups fresh/frozen corn kernels
12-14 egg less egg roll wrappers

Dipping sauce
One half cup unsweetened orange marmalade
2 tablespoons fresh orange juice
1 tablespoon brown rice vinegar
1 tablespoons umeboshi vinegar
1 teaspoon fresh grated ginger juice
One half teaspoon soy sauce
1 tablespoon brown rice syrup
generous pinch chili powder

Place a small amount of oil, garlic and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a dash of soy sauce and sauté for 1-2 minutes. Stir in celery, carrot, and sauté for 1 minute. Stir in cabbage, cover and steam for 1 minute, until it begins to wilt. Remove cover and add a light seasoning of soy sauce. Sauté for 2-3 minutes, until cabbage is quite limp.

Stir in corn and a light seasoning of mirin and sauté until any liquid has been absorbed. Lay egg roll wrapper on a dry work surface with one corner facing you. Spoon 2-3 tablespoons filling across the wrapper, close to you, but leaving the corner exposed so you can fold it over. Fold the two side corners and the corner closest to you over the filling. Roll, jellyroll style, forming a cylinder. Moisten the remaining corner and seal the roll. Lay, seam side down on a dry surface. Repeat process with remaining filling and dough. Make the dipping sauce by combining all ingredients in a small saucepan and cooking over low heat, whisking, for 2-3 minutes. Adjust seasonings to taste and cook one minute more. Set aside to cool. Brush a large skillet generously with oil and place over medium-high heat. Cook the spring rolls until golden and crispy, turning as needed to insure even browning. To serve, slice spring rolls in half crosswise, on the diagonal. Arrange on a platter with dipping sauce on the side.

Serve immediately.

Makes 12-14 egg rolls, 24-28 servings.

Butternut Squash Risotto


1 med. butternut squash, cut into 8 pieces and seeded
5-6 cups Vegetable Stock or water
1 tablespoon cold-pressed extra virgin olive oil
3 shallots, peeled and minced
2 cups Arborio rice, rinsed
1⁄2 cup white wine (or 1/4 cup mirin plus 1/4 cup water)
generous pinch ground nutmeg
fresh basil, minced, plus several whole leaves for garnish
soy sauce

Steam the squash for 10-15 minutes, until soft. Scoop meat out of skin and mash. Set aside. Heat stock thoroughly and keep on a simmer. In a heavy, deep skillet, heat a small amount of olive oil and sauté shallots, sprinkled lightly with soy sauce for a few minutes. Add rice and sauté for a few minutes more. Stirring constantly, add wine and cook (still stirring), until wine is all but absorbed. Stir in squash puree. By half-cup increments, add stock to rice, stirring frequently, adding as stock is absorbed. Continue until rice is creamy, but not soggy. Risotto should be firm, but not hard in the center. The entire cooking time usually does not exceed 25 minutes. Add a sprinkle of nutmeg and minced basil to taste.

Serve hot, garnished with fresh basil leaves.

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