Vegetarian and Macrobiotic Recipes

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Module 6 | WORKSHEET 3 warm up Vegetarian and macrobiotic recipes 1 Tick (3) the items on the shopping CRUSHED BROAD BEAN AND MINT BRUSCHETTA list you would expect to buy Put 250 g broad beans in a bowl and lightly crush. to prepare a Season, then mix in a handful of grated parmesan, mint and vegetarian meal. a slug of extra virgin olive oil. Toast 1 French stick or small ciabatta, cut into 8 thin slices. n bulgur wheat Rub the slices of toasted bread with a clove of garlic. n cheese Top with the broad bean mix, drizzle over a little oil and garnish n curry paste with parmesan shavings. n kebab skewers n lard n olive oil BBQ TOFU KEBABS WITH A MUSTARD MAYONNAISE DRESSING n mayonnaise n mushrooms Cut 250 g regular tofu, drained and pressed into bite sized n prawns cubes and place in a shallow dish. Mix 150 ml of mayonnaise n tofu with 15 ml Dijon mustard, 15 ml curry paste, 1 clove of crushed garlic, 2.5 cm piece fresh ginger, peeled and grated and season well with salt and pepper. Pour over the tofu and stir gently to coat. G lossary Cover and leave to marinate for 30 minutes. slug ghiaccio Thread the tofu onto bamboo skewers, alternating with rub strofina peppers, shallots and mushrooms. Reserve the marinade. parmesan shavings Preheat grill/barbecue and brush kebabs with a little scaglie di parmigiamo vegetable oil. Cook until golden brown. Place the reserved infila thread marinade in a small pan with 15 ml smooth mango chutney and gently heat. flesh polpa Serve the kebabs hot with the warm marinade drizzled over. fluff sgrana

TABBOULEH is a whole Bulgur wheat into a small bowl and cover with 50 ml of boiling water. Stir, wheat grain that has been Place 25 g bulgur wheat cracked and partially then set aside for 20 minutes, or until the bulgur wheat has absorbed all of the water. Cut pre-cooked. out the green stalks from 2 large ripe vine tomatoes and make a small cross at the bases. Place the tomatoes into a separate bowl and cover with boiling water. Set aside for 30 seconds and then drain away the water. When the tomatoes are cool enough to handle, peel and discard the skins. Cut the tomatoes into four, discard seeds and dice flesh. Then transfer it to a serving bowl. Add small bunch of parsley and mint leaves, washed, dried and finely chopped, and 1 small red onion peeled and finely chopped to the tomatoes and mix well until combined. When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated.

reading comprehension 2 Read the recipes and write out a complete shopping list.

Activities writing 3 Write at least two new vegetarian recipes using the ingredients you have on your shopping list in exercise 2. When you finish, display it for the rest of the class to see and decide which recipes you like best.

Module 6 - Worksheet 3 Excellent! © ELI WORKSHEET 3 | Module 6 listening 4 13 Listen to three macrobiotic recipes and complete the missing information.

TANGY HIJIKI (EDIBLE SEAWEED) Activities

(1) ______a big handful of hijiki to soak in a pan of hot water for 10 minutes. (2) ______1 tbsp soy sauce and 2 tsps mirin or rice wine, (3) ______to the boil and cover. (4) ______to simmer for 30 minutes. Add a little more liquid if necessary. Add in 1/2 a red pepper, (5) ______and diced, 2 tbsp brown rice vinegar and 1 tbsp lemon juice. (6) ______in some fresh, finely cut greens, such as parsley and watercress and serve. Optional: add some sunflower or pumpkin (7) ______for a bit of a (8) ______.

LEMON-GARLIC PRAWNS

Place 1/2 kg (9) ______and deveined prawns in a bowl. Add 2 (10) ______garlic cloves, 1 tbsp extra virgin olive oil, 2 tbsp (11) ______parsley, 1/2 tsp ground coriander, the grated zest of 1 lemon, 1/2 tsp brown rice syrup and (12) ______to mix well. Marinate for 30 minutes in the refrigerator. Meanwhile, (13) ______the oven to 190°C. (14) ______the prawns with salt and pepper and coat them evenly with 1 cup of whole wheat breadcrumbs. Place the prawns on a foil lined baking pan that has been (15) ______. Bake until the crumbs are (16) ______brown and the prawns are opaque, for about 8 minutes. Transfer them to a (17) ______and serve hot with lemon wedges.

WILD RICE WITH PECANS AND SHIITAKE-ONION TOPPING (18) ______roast or dry pan-roast 1/2 cup chopped pecans until browned and fragrant. Rinse 1 cup of wild rice in a colander under cold running water and allow to (19) ______. Meanwhile, place to the boil 2-2 1/2 cups (20) ______/spring water with 1/4 - 1/3 tsp sea-salt. Add rice when the water boils and lower to a (21) ______for approximately 40 minutes. Add the roasted pecans and allow to (22) ______with the cover on for another 10 minutes. To prepare the (23) ______, dice an onion and water fry in approximately 1 1/2 cups water. Add 1 cup fresh, (24) ______shiitake mushrooms, stir and cook for 3 to 5 minutes. Add 2 tsp tamari (wheat-free soy sauce) and remove from the heat. Mix the cooked rice with the shiitake- onion (25) ______and serve with 1 tbs of sesame oil. Optional: garnish with finely (26) ______parsley.

speaking 5 Work in pairs. Discuss the three macrobiotic recipes and decide what you like/don’t like about them and how you would change or improve them. A I really like the Tangy hijiki recipe, because it uses unusual ingredients. B I agree, but I would add something like fresh shellfish to give it extra flavour.