1/2 tb Minced ginger

1/2 tb Minced garlic

1/2 c Diced onion

1 ts Garam masala

1/2 ts Chili

1/4 ts Pepper

1/4 ts Salt

1 tb Soy sauce

2 c Mixed vegetables, parboiled

– finely chopped 1 c Tofu, squeezed & crumbled

Momo wrappers see recipe Momo sauce - see recipe Melt ghee in a wok or skillet.
Add ginger, garlic & onion & stir fry for 1 minute.
Add garam masala, chili powder, pepper, salt & soy sauce.
Stir-fry for 30 seconds.
Add vegetables & mix well. Remove from heat & place in a bowl.
Add tofu & toss well. Allow to cool & drain off excess liquid.
Put 1 tb of filling into each momo wrapper & seal closed with a little water.

Steam over a steaming rack for 15 to 20 minutes.
Serve hot with momo sauce.
Adapted from Betty Jung, “The Kopan Cookbook”

– skinned & rinsed 4 ea Tomatoes, skinned & seeded

1/2 lg Spanish onion

2 sm Eggplants, trimmed

4 sm Zucchini, trimmed

Olive oil 2 ea Garlic cloves, chopped

2 ts Sweet red pepper

Salt & black pepper 2 sm Hot red peppers, sliced

———————————-TO SERVE———————————-
Olive oil Lemon juice Lettuce leaves 2 tb Italian parsley, chopped

Seed & core the peppers.
Cut peppers, tomatoes & onions into cubes.
Cut eggplants & zucchini into 1/2″ cubes.
Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened.
Add green peppers & onion & a little more oil if necesary & stir & cook over a low heat until the vegetables are tender but crisp.
Add tomatoes hot peppers, toss once & remove pan from heat.
Let cool.
Sprinkle with olive oil & lemon juice & pile high on the lettuce leaves.
Sprinkle each portion with parsley & serve.

———————————–MOUSSE———————————– 1/2 lb Boiled ham, ground fine

2 Egg yolks

2 tb Dijon-style mustard

5 Eggs

2 c Milk

1/2 c Heavy cream

1 tb Port wine

1 tb Tomato paste

Freshly ground pepper Kosher salt ———————————-PEACHES———————————- 8 Firm-ripe medium peaches

8 oz Pickled watermelon rind,

-drained, finely chopped -(an 8 ounce jar) 1/2 c Almonds, salted, toasted,

-blanched Heat oven to 350F.
1.
Combine ham, egg yolks and mustard in food processor container fitted with steel blad.
Process until blended.
With machine running, add whole eggs, one at a time. Add milk, cream, port, tomato paste and pepper; process until completely blended.
Taste and add salt if necessary.
2.
Ladle mixture, dividing evenly, into 8 lightly buttered 8-ounce custard cups.
Place cups in roasting pan lined with double

thickness of newspaper.
Ad hot water to pan to come halfway up sides of cups.
Cover pan with aluminum foil.
Bake in lower third of oven until custards are just set, 35 to 40 minutes.
(Be careful not to overbake.) Remove custard cups from pan; cool completely on wire racks.
3.
Blanch peaches in boiling water for 1 minute.
Plunge into ice water to stop cooking.
Peel, cut into quarters, discarding pits.
Cut the peaches into thin slices.
4.
Unmold mousses onto individual serving plates.
Garnish with peaches, watermelon rind, and almonds.