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Around the world in three meals

Veggies with intertational flair

Posted: April 6, 2010 10:20 p.m.
Updated: April 7, 2010 4:55 a.m.

Veggie Wontons Created by chef Ashlie Crouch, owner and chef of Thyme Personal Chef Services in Seattle Prep Time: 30 minutes Time to Table: 35 minutes Yield: 1 1/2 cups; 36 wontons; 18 servings 1/2 cup reduced-sodium soy sauce 2 tablespoons rice wine vinegar 1 teaspoon grated ginger roo...

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Although an exotic international vacation may not be in your family’s plans, you don’t need a passport to experience some of the best flavors from around the world! A few key ingredients and a bit of experimen­tation in the kitchen can add intercontinental flair to your next meal.

Here are some suggestions for taking your taste buds on a tour of the world in three easy meals. The secret ingredient in all three recipes? Veggie burgers — an under-utilized yet better-for-you alternative to meat.

*    Bring some south-of-the-border flavor to your table with this chile relleño recipe. Made with black bean chipotle veggie burgers, poblano chile peppers, black beans and queso fresco — a staple in many Mexican dishes — the chile relleños are sure to have your family saying, “Olé.”

*    The Veggie Wontons will allow you and your family to experience the Orient with­out leaving the house! They combine veggies such as carrots and crimini mush­rooms with authentic Asian ingredients like ginger root, rice wine vinegar and soy sauce.

*    Although stroganoff is a traditional Russian dish, East meets West on one plate in this Miso Stroganoff recipe. The signature noodles remain, but this dish contains portabella veggie burgers and miso paste for a bit of Asian flair.

To learn more about the delicious variety of veggie products available, visit


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