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| Jackie Katz assembles the ingredients for Rosemary Wontons. (Danny Abriel Photo) |
Jackie Katz is making her contribution to World Peas.
As an “action assignment” for a second-year class in International Development Studies (INTD 2002), the 19-year-old Dal student is putting together a vegetarian recipe book dubbed World Peas. Recipes – “I’ve eaten them all!” – include Zucchini Pancakes, Maple Scones, Tofu Curry and Veggie Burritos.Ěý
Proceeds from the book, at the bargain price of $5, will go to a village in India where leprosy is still widespread. The cute cover shows a woodcut by Ms. Katz’s cousin, Becky Katz.
“Our professor (John Cameron) has challenged us to take action, thinking globally and acting locally,” says Ms. Katz, from Dundas, Ont.
To whet your appetite, here’s Ms. Katz’s recipe for Rosemary Wontons. If you’re interested in obtaining a copy of World Peas, please contact her at jackie_katz@hotmail.com.
Rosemary WontonsFor the wontons... 1/2 cup of cabbage For the sauce... 3 tbsp soya sauce In a small bowl, mix the sauce ingredients and drizzle it on the larger mix.Ěý Sprinkle rosemary salt and pepper on the mixture to taste. Take out the wonton wraps and moisten the corners with excess sauce from the bottom of the bowl. Place small amounts into the middle of the wrap and fasten the two corners of it in the shape of a triangle. Close the other corners. Place wontons into a frying pan with a layer of oil and heat them until the bottoms are brown.Ěý Remove from pan.Ěý Add a small amount of water to the pan and place the wontons back in, covering them for 2 minutes for optimum steamed delicious taste. Enjoy! Wontons are best on a bed of jasmine rice. |