Secrets from spa chefs: vegetarian experts share their favorite recipes and cooking tips

Vegetarian Times, Jan, 1998 by Jennifer Viegas

Hurrell, like all the other spa chefs and experts surveyed, expressed a strong interest in promoting vegetarian cuisine as a means to achieving a healthier life. Excellent vegetarian or vegetarian-friendly spas are now the rule rather than the exception. With so many to choose from, it won't be hard to get the help you need to maintain those diet and fitness resolutions. Meanwhile, our spa-recipe roundup can get you started.

Caribbean Yam Soup

8 SERVINGS

Vegetable purees are the ideal base for low-fat soups. This flavorful, creamy yam soup from Global Fitness Adventures is a tasty example.

2 medium red bell peppers, roasted,
  seeded and peeled
3 medium yams, boiled, peeled and
  sliced
1 tsp. minced jalapeno pepper
4 1/2 cups vegetable stock
2 Tbs. minced fresh cilantro

In food processor or blender, combine all ingredients and process until smooth. Pour soup into large saucepan and warm over medium heat. Cook, stirring occasionally, until warmed through. Serve warm.

PER SERVING: 66 CAL.; 2G PROT.; 1G TOTAL FAT (0 SAT. FAT); 15G CARB.; 0 CHOL.; 566MG SOD.; 2G FIBER.

Shoshoni Sesame Soba Noodles

8 SERVINGS

"Steam-frying" is a favorite low-fat cooking technique among spa chefs and is the method used to prepare this dish. The ingredients are sauteed to bring out their flavors, then covered and steamed with a little liquid until they are tender. (Adapted from The Shoshoni Cookbook by Faith Stone and Anne Saks [The Book Publishing Company, 1993]).

1 lb. buckwheat soba noodles
  see glossary, p. 110)
1 Tbs. sesame oil (see glossary, p. 110)
1 small onion, thinly sliced
2 tsp. minced fresh gingerroot
1/4 cup sesame seeds
1/2 cup julienned carrots
1/2 cup julienned red or green bellpepper
1/2 cup julienned daikon or jicama
  (see glossary, p. 110)
4 Tbs. water
1/2 cup sliced wild or domestic
  mushrooms
1 cup chopped fresh spinach or
  chard leaves
1/2 cup broccoli florets
6 Tbs. tamari (see glossary, p. 110)
1/4 cup julienned green onions for garnish

In large pot, over high heat, bring 3 quarts water to a boil. Add noodles, stirring to prevent sticking. Cook until al dense, 4 to 6 minutes, stirring occasionally. Drain and rinse with cold water.

In large skillet, heat oil over medium-high heat. Add onion, ginger and sesame seeds and cook, stirring often, until onion is soft and sesame seeds are browned, about 5 minutes. Add carrot, bell pepper, daikon or jicama and 2 tablespoons water. Reduce heat to medium-low and cook, covered, 2 minutes. Add mushrooms, spinach or chard, broccoli and remaining 2 tablespoons water. Cover and steam 1 minute.

Add cooked noodles and tamari to vegetable mixture. Stir and continue to cook until noodles are heated through. Garnish with green onions just before serving.

PER SERVING: 361 CAL.; 6G PROT.; 7G TOTAL FAT (0 SAT. FAT); 63G CARB.; 0 CHOL.; 1,063MG SOD.; 6G FIBER.

Curried Vegetables in a Polenta Crust

9 SERVING

This wintry vegetable dish from The Raj is composed of simple curried vegetables layered between baked polenta. "It is important to include six tastes in every meal." says Sandra Willbanks, director of public relations for the spa. "Sweet sour, salty, pungent bitter and astringent" To incorporate all six, accompany this dish with a salad tossed with a light citrus vinaigrette dressing.