{"id":15854,"date":"2020-07-28T09:00:23","date_gmt":"2020-07-28T13:00:23","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=15854"},"modified":"2020-07-16T13:16:07","modified_gmt":"2020-07-16T17:16:07","slug":"cooking-meals-for-just-a-few-is-simple-with-vegan-meals-for-one-or-two","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2020\/07\/28\/cooking-meals-for-just-a-few-is-simple-with-vegan-meals-for-one-or-two\/","title":{"rendered":"Cooking Meals for Just a Few is Simple with \u201cVegan Meals for One or Two.\u201d"},"content":{"rendered":"\n
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Chef Nancy Berkoff\u2019s book Vegan Meals for One or Two<\/em> is published by The Vegetarian Resource\nGroup. Each recipe is written to serve one or two people. Recipes are designed\nso that you can realistically use ingredients the way they come packaged in the\nstore. Here are two recipes from this cookbook featuring summer produce.<\/p>\n\n\n\n

Pasta in Paradise<\/strong><\/p>\n\n\n\n

(Makes 2 servings)<\/p>\n\n\n\n

This dish is colorful,\nwith an unexpected secret ingredient (psst\u2026 it\u2019s the mango).<\/em><\/p>\n\n\n\n

4 ounces uncooked\nvermicelli, rice noodles, or spaghetti<\/strong><\/p>\n\n\n\n

1\/4 cup red or yellow\nbell pepper strips (about 1 medium pepper)<\/strong><\/p>\n\n\n\n

1 cup ripe chopped\npapaya (about 1 small papaya)<\/strong><\/p>\n\n\n\n

1 cup ripe chopped\ntomatoes (about 1 medium tomato)<\/strong><\/p>\n\n\n\n

1\/2 cup ripe, chopped\nmango (about 1 half mango or look for frozen cubes)<\/strong><\/p>\n\n\n\n

2 Tablespoons chopped\nfresh cilantro or flat leafed parsley<\/strong><\/p>\n\n\n\n

2 teaspoons olive oil<\/strong><\/p>\n\n\n\n

1\/4 teaspoon cinnamon<\/strong><\/p>\n\n\n\n

1\/2 teaspoon white\npepper<\/strong><\/p>\n\n\n\n

2 Tablespoons chopped\npeanuts<\/strong><\/p>\n\n\n\n

Cook pasta according to package directions. Rinse, drain,\nand set aside to cool. In a large bowl, combine pepper, papaya, tomatoes,\nmango, cilantro, oil, cinnamon, and white pepper and toss to mix. Add pasta and\ntoss to mix. Top with peanuts.<\/p>\n\n\n\n

Total Calories Per Serving Using Rice Noodles and Cilantro:\n376<\/p>\n\n\n\n

Total Fat as % of Daily Value: 15%      <\/p>\n\n\n\n

Protein: 7 gm     \nFat: 10 gm      Carbohydrates: 68\ngm      Calcium: 44 mg      <\/p>\n\n\n\n

Iron: 2 mg     \nSodium: 19 mg      Dietary Fiber:\n4 gm<\/p>\n\n\n\n

Grilled Corn on the\nCob, Curry Style<\/strong><\/p>\n\n\n\n

(Makes 3 ears or 3 servings)<\/p>\n\n\n\n

This dish is so\nluscious! You\u2019ll never eat plain corn on the cob again.<\/em><\/p>\n\n\n\n

3 ears unhusked corn\non the cob<\/strong><\/p>\n\n\n\n

3 Tablespoons\nunsweetened coconut milk<\/strong><\/p>\n\n\n\n

3 teaspoons chopped\nfresh cilantro (or fresh parsley)  <\/strong><\/p>\n\n\n\n

3 teaspoons curry\npowder<\/strong><\/p>\n\n\n\n

1 teaspoon red pepper\nflakes<\/strong><\/p>\n\n\n\n

Peel back the husks from the corn and remove the silk (but keep the husks intact). In a small bowl, combine remaining ingredients. Brush mixture on the corn and pull husks back over the corn, so kernels are covered. If husks won\u2019t stay, use thin strips of foil as closures. Place the corn on the grill, turning frequently for approximately 15 minutes or until the husks have dried out and the kernels begin to brown.<\/p>\n\n\n\n

Note:<\/strong> If there\u2019s\nno barbecue grill available, you can use the same technique in a 475-degree\noven.<\/p>\n\n\n\n

Total Calories Per Serving: 90      Total Fat as % of Daily Value: 2%      <\/p>\n\n\n\n

Protein: 3 gm     \nFat:  2gm      Carbohydrates: 19 gm      Calcium: 17 mg      <\/p>\n\n\n\n

Iron: 1 mg     \nSodium: 22 mg      Dietary Fiber:\n4 gm<\/p>\n\n\n\n

In the USA only <\/strong>you can purchase this paperback book here: vrg.org\/catalog\/<\/a> <\/p>\n\n\n\n

The book is also available on Kindle<\/strong> here: Vegan Meals for 1 or 2 on Kindle<\/a>\u00a0 <\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Nancy Berkoff\u2019s book Vegan Meals for One or Two is published by The Vegetarian Resource Group. Each recipe is written to serve one or two people. Recipes are designed so that you can realistically use ingredients the way they come packaged in the store. Here are two recipes from this cookbook featuring summer produce. […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-15854","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15854","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=15854"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15854\/revisions"}],"predecessor-version":[{"id":15856,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/15854\/revisions\/15856"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=15854"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=15854"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=15854"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}