Recipes

Preparation:

Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so.

"Sundays at Moosewood Restaurant Cookbook"

Preparation:

Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing & the vegetables. Refrigerate or serve immediately.

"Sundays at Moosewood Restaurant Cookbook"

Preparation:

Combine water, lentils, salt in a pot. Cook till lentils are soft.
Drain, reserve stock.

Heat oil in skillet & saute onions & garlic till onions are translucent.
Add parsley & spices & cook another minute. Set aside.

Combine lentils, cooking water & onion mixture in a food processor, adding more water a tb at a time as needed till the mixture reaches a spreadable consistency.

Refrigerate a few hours before serving. Spread on whole grain crackers or use as a vegetable dip.

"Vegetarian Times" March, 1992

Preparation:

Put grated ginger & stock into a pot & bring to a boil. Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes. Squeeze in lemon juice & garnish with coriander.

Excellent as a cold remedy & as a starter to an Indian meal.

Bruce Cost, "Ginger East to West"

Preparation:

Drain the beans & cover with fresh water. Bring to a boil & simmer till tender, about 35 minutes. Drain, reserving the liquid.

Heat margarine in a large pot. Add the onion & cook until transparent. Add the garlic, leeks, carrot & mushrooms & cook gently for 4 to 5 minutes. Stir in the paprika, pepper & flour.
Add stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring to a boil, cover & simmer gently for 10 minutes. Stir in the beans & bring back to a boil.

Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.

FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine till it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces & shape into dumplings.

Serves 4 to 6.

Courtesy of Mark Satterly

Preparation:

Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

Preparation:

Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

Preparation:

Preheat oven to 300F. Lightly grease a baking sheet (or use a nonstick one).

Mix together almond butter and oil; beat until smooth. Mix in maple syrup and vanilla extract.

Stir together flour and salt. Add to almond butter mixture and mix until just combined. Cover and refrigerate for 10 minutes.

Roll dough into ¾-inch balls. Place on baking sheet and flatten with a fork.

Bake in preheated oven for 25 minutes, until bottoms are lightly browned. Cool a couple of minutes on the baking sheet, then transfer to a cooling rack.

Variation: try with other nut butters.

From: Breadtime Stories: A Cookbook for Bakers and Browsers, by Susan Jane Cheney

Shari Dawson
@Newsgroups: rec.food.veg

Preparation:

Blend the above until smooth, then sprinkle a little nutmeg on top. Serve immediately as banana changes flavour when it sits after blending, so don't try to keep in the refrigerator.

This comes from Maryln Diamond's book.
posted by Ted Wayn Altar in REC.FOOD.VEG

Preparation:

Heat ghee & saute onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir fry for 2 minutes.

Add garam masala, chili powder, turmeric, coriander, tomatoes & salt. Mix well. Add potatoes & peas. Pour in water & bring to a boil.

Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done.

Garnish with coriander leaves & serve hot.

Michael Pandya, "Indian Vegetarian Cooking"

Preparation:

Saute onions in oil (I added ½ cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the onions, the soy milk mixture and the couscous.
Pour into the prepared pie shell. Bake in a preheated oven at 350 degrees F for about 30 minutes.

Gail Null, "The New Vegetarian Cookbook"

Preparation:

Combine garlic & onion in a bowl. Heat oil in a large pot. Add garlic & onion & saute till soft. Do not brown. Add chopped tomatoes & stir in well. After a few minutes, stir in stock & pepper. Simmer for 15 minutes. Add salt if desired.

Serve with croutons.

Source Unknown

Preparation:

In large bowl, toss together cauliflower, carrots, green pepper and olives.
Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary.

Carol Ferguson, "The Canadian Living Cookbook"

Preparation:

In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes.

Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce. Arrange remaining vegetables around centre. Drizzle remaining marinade ove antipasto & serve.

"Vegetarian Times" July, 1993

Preparation:

In a large bowl, sprinkle yeast into water & dissolve. Add the rest of the ingredients in order & beat well.

On a floured surface, knead dough lightly for 5 minutes. Form into a round bread & set aside until its has doubled.

Preheat oven to 350F & bake for 45 minutes till light brown.

Anne Lerner, "Breads You Wouldn't Believe"

Preparation:

Cube bread and toss in a large bowl with raisins and caraway seeds. Stale bread may be used instead of fresh. Toss apples in a bolw with bread cubes.

Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake or soy milk, then pour liquid mixture over apples and bread. Stir to coat.
Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch pie plates or cake pans. Cover with lid (oven-proof).

Allow mixture to sit for 2 to 4 hours before baking so bread will soak up flavors. Bake covered at 350F for 1 hour or until slightly firm and mixture pulls away from sides slightly. Then remove from oven and spoon into individual dessert cups. An ice cream scooper works well. Allow to cool slightly and then serve.

Total calories per serving: 242 Fat: 4 grams From the Vegetarian Journal Nov/Dec 1992 page 15

Preparation:

In a small soup pot, saute onions in oil over medium heatfor 5 min., stirring constantly. Reduce heat, cover and cook, stirring frequently for 10 min.or until onions are browned. Add stock, cider, barley, carrots, thyme, marjoram and bay leaf. Cover and cook for one hour or until barley is tender.Add apples, parsley and lemon juice. Cook for 5 minutes or until apples are slightly soft. Discard bay leaf and serve. Marie C=:-)

Jane Marsh Dieckman

Preparation:

"This fine stir-fry will make fans out of people who are ho-hum about cabbage. This recipe is from Madhur Jaffray's Cookbook, _Food for Family and Friends_.
Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside.
In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds. Stir for a second before adding onions. Stir fry 2 or 3 minutes or 'til browned on the edges. Cover tightly and turn heat to low. Cook 2-3 minutes or 'til cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or 'til vegetables are very tender.
SERVES: 6
SOURCE: _Food for Family and Friends_ by Madhur Jaffray via Toronto Sun.

Posted by Anne Maclellan

Preparation:

Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned.

In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Melt the remaining butter or vegan margarine in a small saucepan.

Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used.

Spread the onions evenly on top of the pastry, keeping the edges clear.
Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley.

Fold over 2 inches all around the pastry, then fold the long edges over to make a roll.

Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips.

Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

Preparation:

Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water. Drain the quinoa and repeat the rinsing and draining 4 more times; set aside.

Melt the margarine in a 2-quart saucepan over medium-high heat. Add the onion and ginger, and cook, stirring, until the onion is softened. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil. Stir in the sweet potato and squash; bring to a boil.
Cook, uncovered, 7 minutes. Stir in the butter beans and quinoa, and return to a boil. Reduce the heat and simmer, covered, 15 minutes. Stir in the cranberries; simmer, covered, 5 minutes longer.

Calories: 345 Total Fat: 6.7 g Protein: 10.8 g Saturated Fat: 1.3 g Carbohydrates: 56.0 g Cholesterol: 0 Fiber: 8.8 g Sodium: 392 mg

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)

Typed for you by Karen Mintzias

Preparation:

Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour.

Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste.

Finely chop the garlic clove & add to mashed eggplant. Stir well & chill.
To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Preparation:

Wash eggplant & pierce at intervals with a fork. Set on a baking dish & broil close to heat for 20 minutes. Peel & sprinkle quickly with half the lemon juice. Cool & chop finely. Using a small bowl, combine the remaining ingredients. Stir into eggplant & refrigerate. Can be frozen at this point. Serve trimmed with parsley, green peppers & green onion with pita.

"The Hamilton Spectator", July 1993

Preparation:

Wash & slice aubergines.

Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently.

Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well.
Cook for 10 minutes.

Add tomatoes, cover pot & cook for another 10 minutes.

Sprinkle with garam masala & serve.

Be careful not to overcook otherwise it will go very mushy.

Madhur Jaffrey, "An Invitation to Indian Cooking"

Preparation:

Preheat oven to 350 degrees.

Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
Place bulgur, basil, salt and pepper in prepared baking dish. Add boiling water and mix well.

Cover tightly and bake 20 minutes.

Fluff with a fork, add pecans, and mix well.

Serve hot.

Per serving: 129 cal, 4 g prot, 4 g fat, 22 g carbohydrate, 51 mg sod, 0 mg chol

From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder

DEEANNE at 13:11 EDT

Preparation:

Preheat oven to 450 degrees.

Place the first 6 ingredients into a stainless steel or cast iron pot.
Cover with a tight fitting lid and bake for 60 minutes.

Add the celery. Continue baking for 30 minutes more.
Remove from oven. Place pot on medium heat on stove and bring to a boil.

Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear.
Remove from heat.

Garnish with ¼ cup fresh parsley, minced.

Yield: 6-8 servings

Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation

Preparation:

Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle.
Place under broiler for another 5 minutes or till crumbs begin to brown.
Serve hot or at room temperature.

Lee Bailey, "Southern Cooking"

Preparation:

Preheat oven to 350F. Combine tofu & macaroni. Place in a baking dish.
Pour gravy over the mixture & bake 20 minutes.

"The Cookbook for People Who Love Animals"

Preparation:

Peel onion then slice the tops off & hollow out. Leave about a ½-inch shell. Reserve the onion centres. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil.

Measure ½ cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft.

Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs. Place the hollowed out onion shells in a baking dish. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells. Leave uncovered bake at 375F for 30 to 35 minutes. Let stand for 5 minutes before serving.

"Vegetarian Times" February, 1992

Preparation:

Peel onions, then slice off tops and hollow out, leaving about a ½-inch shell. Reserve center of onions. Place shells in a baking dish, cover with plastic wrap and microwave on high for 5 minutes. (Or place shells in a steamer basket and steam for 6 minutes after water boils). Measure ½ cup of reserved onions and finely chop. In a small skillet, heat oil and saute onion until soft. (Or microwave in oil until onion becomes soft.)

Stir together TVP, water and seasonings. Combine TVP mixture with onions and stir in bread crumbs. Place hollowed out shells in a microwave-safe pan and spoon in filling. Place remaining onion scraps, coarsely cut, around stuffed onions. Pour vegetable stock and grape juice or white wine into pan.

Cover tightly and microwave on high for six minutes (or bake in oven at 375 degrees for 30-35 minutes).
Remove and let stand 5 minutes. Serves 4.

(February 1992 _Vegetarian Times_)

Preparation:

Beat shortening for a few seconds. Add brown sugar & beat till well blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure that all ingredients are well mixed. Add salt, ginger & grated coconut.
Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon till well blended & smooth. Transfer into a greased loaf pan & bake at 350F for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack.

Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup.
Pour over the loaf, spreading it with a spatula, let it run over the sides.

By Mark Satterly, Adapted from "Sundays at Moosewood Restaurant"

Preparation:

Heat oven to 375F. Cut bananas crosswise into halves. Cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with margarine and drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake until coconut is golden, 8 to 10 minutes.

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

Preparation:

Slit vanilla bean lengthwise & scrape out sticky black seeds. Place seeds & pod in small heavy bottomed pot along with remaining ingredients except fruit. Bring to a boil, stirring constantly. Reduce heat & simmer for 2 to 3 minutes. Stir till sugar has dissolved. Remove from heat. If glaze hardens, reheat before using.

Prepare grill. Peel bananas; peel & core pineapple. Cut into bite-sized pieces. Alternate bananas & pineapple on skewers. Place skewers on hot grill & cook 5 to 10 minutes, turning once. When hot, baste with glaze, two or three times. Turn & baste again.

PER SERVING: 139 Cal.; 0.8g Prot.; 0.4g Fat; 33g Carb.; 0 Chol.; 6mg Sod.; 2g Fiber.

"Vegetarian Times" July, 1993

Preparation:

1. Heat oil in saucepan. Add onions and cook, covered, until they are golden.

2. Combine tomato paste and apple juice and blend well. Add this and all remaining ingredients, except honey, to the onions. Simmer for 20 minutes. If it gets too thick add a little water. The sauce should be thick at the end of cooking time.

3. Remove from heat and stir in honey.

4. Blend until smooth in blender or food processor.

From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade

Shared by: CAROLE VIOLETT (XKSP92B)

Preparation:

Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan.

Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water). Add to the vegetables.
Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes uncovered. Stir frequently throughout.

Serve on rice with coleslaw or stuff into pita.

Source Unknown

Preparation:

Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled.

Punch dough down & carefully fold in olive oil, salt & ½ c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double.

Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes.

Bake at 350F for 50 minutes.

Paolo Gavin, "Italian Vegetarian Cooking"

Preparation:

In a large bowl, mix the drained beans with the celery and sweet pepper.
Roast the cashew nuts, in a dry frying pan, until browned. Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving.

Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by Karen Mintzias

Preparation:

Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside.

Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside.

Place a wok over high heat till hot. Add oil, swirling to coat sides.
Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside.

To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp clot while preparing the rest of the rolls.

Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls.

To serve, cut each roll into thirds.

"Vegetarian Times" February, 1992.

Preparation:

Put cornstarch into a cup & slowly add ¼ c of stock & mix well. Add wine, soy sauce & sesame oil. Mix again.

Cut scallion into 1 ½" lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add ½ c stock & the salt.
Bring to a simmer. Cover & cook over a medium heat for a minute, till broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add tofu. Let it heat through. Add cornstarch mixture.
Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through.

Madhur Jaffrey "World of the East Vegetarian Cookbook"

Preparation:

Slice hot peppers into long strips. Mix cornstarch with ¼ cup water.
Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet peppers in the same way.

Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture. Scatter the parsley over the top. Turn the heat up slightly & cookk till sauce thickens. Serve hot.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

Preparation:

Cut tofu into ½ inch cubes. Soak tree ears in warm water till soft.
Drain & chop coarsely. Heat oil in a wok & when very hot add ginger, garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies & peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving dish & sprinkle with sesame oil. Serve over rice.

"Vegetarian Times Cookbook"

Preparation:

Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 tb of it. Dissolve cornflour in this. Stir in sherry & soy sauce. Add bean curd & let stand for 15 minutes.

Heat oil in a wok & stir fry the marinated bean curd till the liquid has been absorbed. Remove & drain. Add a little more oil & stir-fry the green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook for 2 minutes. Serve with boiled rice.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Preparation:

Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. Add 2 c stock & allow to simmer for 10 minutes.

Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in olive oil until they begin to turn golden. Do the same with the potatoes.
Set aside.

Now make the white sauce. In a small pot, gently heat the ghee.
Gradually stir in the flour followed by the milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute.

Grease the base & sides of a casserole. Put in a layer of potatoes, then eggplant, then the beans. Space out the allspice berries here. Cover with sauce.

Bake at 375F for about 30 minutes, or until the crust is golden.

Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"

Preparation:

Cook the soaked beans in fresh water for 10 minutes. Drain.

In a soup pot, heat the oil & gently fry the onion. Add the rest of the vegetables & the seasonings. Stir well & add the beans. Ensure that all the vegetables are covered with oil & pour in the stock. Allow to simmer till the beans are cooked & the vegetables are tender.

Jack Santa Maria, "Greek Vegetarian Cookery"

Preparation:

Heat oil in a pot & fry the onion for 2 minutes. add garlic & fry together. Add the rest of the ingredients & the seasonings. Mix together well. Fry for 5 minutes. Add stock. Simer till the beans are tender.
Serve hot or cold.

Jack Santa Maria, "Greek Vegetarian Cookery"

Preparation:

Preparation Time: 25 minutes Soaking Time: several hours Cooking Time: 1 hour

1. Soak beans in a large bowl of water to cover for several hours or overnight. Drain.

2. Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches. Add bay leaf and whole garlic cloves. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.) Don't drain beans until fennel and tomato sauce is cooked.

3. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary.

4. Add tomato to fennel; cook 5 or 6 minutes. Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients. Add parsley and chopped fennel leaves. Season with salt and pepper. Remove from heat, add lemon juice and remaining olive oil to taste. Serve warm or at room temperature.

Yield: 6 to 8 Servings

Adapted from "Chicago Tribune Food Guide", 4 March 1993 by Diane Kochlias

Preparation:

Slice beans. Boil them in lightly salted water until they are just tender.
Drain them.

Heat oil in a skillet over medium heat. Put in the cashew nuts & stir until they are golden brown. Remove from the skillet. Increase the heat.
Put in the beans & garlic. Stir until the garlic begins to brown. Mix in the nuts & thyme & remove the pan from the heat.

Gail Duff, "A Book of Herbs & Spices"

Preparation:

Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again.

Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt.
Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes.

Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Preparation:

In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes.

Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients.

Store in refrigerator in a well sealed jar.

"Sundays at Moosewood Restaurant"

Preparation:

Heat oil in large pot. Add onion, garlic & chilies. Fry over medium heat till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra & salt. Cover, reduce heat & simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice or chapatis.

Rani, "Feast of India"

Preparation:

Wash & thoroughly dry okra. Trim the bottom & top & slice into rounds half an inch thick.

In a large skillet, heat the ghee & add the okra in a single layer. Cook over a moderate heat for 20 minutes. Stir occasionally. Add the spices & continue to stir & fry till the okra is golden brown. Remove from the heat, sprinkle with salt & serve.

Yamuna Devi, "the Art of Indian Vegetarian Cooking"

Preparation:

Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 ½-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick.
Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. Place about ½ Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro.

* TO COOK THE DRY BEANS:

To cook the dry beans in a 4 ½-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight.) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 ½ hours or until tender.

Posted by Kaz Glover in Intercook

Preparation:

Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes.

Place black bean flakes in a medium-sized bowl. Stir in boiling water.
Cover and let stand 5 minutes.

Combine ½ cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well.
Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a ¼-inch-thick cake.

Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired.

Calories per serving: 168
Grams of fat: 3
Percent fat calories: 16
Cholesterol: 0 mg
Grams of fiber: 5.2

Source: Delicious! magazine - May/June 1993
Typed for you by Karen Mintzias

Preparation:

Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & ½ c cilantro. Cover & simmer for 1 ½ to 2 hours. Remove from heat & discard bay leaf.

Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes.

When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans. Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil.

"Vegetarian Times" July, 1993.

Preparation:

Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4 tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas.

Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges & serve.

"Vegetarian Times" July, 1993

Preparation:

In a medium bowl place all of the ingredients and stir them together. Let the relish sit for 1 hour before serving it.

Source: Chez Melange - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

Preparation:

Combine first nine ingredients in order in large bowl. Toss on beans & oranges. Mix to coat. Season to taste with salt & pepper.

"The Hamilton Spectator" August, 1993

Preparation:

Add all ingredients except salt to boiling water. Simmer till tender.
Puree. Add salt to taste & serve.

"Vegetarian Times Cookbook"

Preparation:

Simmer beans in water till soft.

Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for 3 minutes.

Drain about ½ c water from beans & add it to the saute. Cook over a low heat for 30 minutes.

Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary.

Joel Rapp, "Mother Nature's Vegetarian Feasts"

Preparation:

Drain beans & rinse well. Put in a large pot with the water & bay leaf.
Bring to a boil & simmer for 1 to 1 ½ hours. Drain.

Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro & olive oil in a small bowl. Pour over warm beans. Toss well. Add reemaining ingredients. Toss gently, garnish with fresh cilantro & serve at room temperature.

Source Unknown

Preparation:

Soak dried beans. Boil until tender. Drain & mash.

Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30 seconds. Add black beans, tofu & mashed red beans. Cook gently for 5 minutes. Sprinkle with pepper & serve.

Jack Santa Maria, "Chinese Vegetarian Cooking"

Preparation:

Combine ingredients for dressing. Mix with sald ingredients & rest at least half an hour before serving. Season if desired.

Adapted from "The Hamilton Spectator" August, 1993

Preparation:

Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander, garlic, ginger & red pepper. Cook for a little over 1 hour or until still a little chewy.

While the peas are cooking, prepare a dressing by mixing together oil, vinegar, salt & parika. Use 2:1 oil-vinegar ratio & add seasonings according to taste. Add to peas as soon as you remove them from the heat.
Allow to cool to room temperature & adjust seasoning then serve.

Vera Gewanter, "A Passion for Vegetables"

Preparation:

Slice the eggplants crosswise into 1 ½ inch thick pieces. Sprinkle them with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel.
Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and ½ t. salt, if wanted, in a pan. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold or at room temperature.

FROM: NANCY BERRY (CWBJ78A)

Preparation:

In a large skillet, over medium heat, combine sherry & oil. Heat to simmering. Add leeks, stirring frequently for 3 minutes. Add mushrooms & saute for 5 minutes. Stir in orange juice, peel & vinegar. Remove from heat. Add seasonings & serve warm.

"Vegetarian Times" November, 1991

Preparation:

Melt the butter in heavy-based pot over a moderate heat. Add the onions & cook gently till translucent. Season, then cover & simmer over a very low heat for 20 minutes. Stir & transfer to a warmed serving dish.

Sally Anne Scott, "Versatile Vegetables & Salads"

Preparation:

ROLL-CUT THE CHINESE EGGPLANTS or, if using the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels. Heat a wok or large skillet to a moderate heat.
Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together. Now add the rest of the ingredients except for the scallions. Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped scallion tops.

Ken Hom, "Prodigy Guest Chefs Cookbook"

Preparation:

(1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant).
Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes.

(2) Saute' the vegetables except the tomatoes in the olive oil in small batches. Saut' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan.

(3) Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place.

(4) Add the tomatoes into the pan and saut' for a couple of minutes.
Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute.

(5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender.

(6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side.

RATING
Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking.
Precision: No need to measure.

CONTRIBUTOR
Kriton Kyrimis
Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis

Preparation:

Puree ingredients (using 1 tablespoon vinegar) in a food processor or blender until smooth. Adjust seasonings, adding more vinegar and salt to taste. Serve immediately or refrigerate in tightly sealed container for up to 3 days. Makes about 2 cups.

Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow)

Preparation:

Saute onion & garlic in oil with the bay leaf for 3 tp 4 minutes. Remove 4 ounces of broccoli florets. Add the rest of the broccoli & stock. Bring to a boil & simmer gently, covered for 10 minutes. The broccoli should be tender but still bright green. Remove the bay leaf & cool slightly.

Blend the soup till it is completely smooth. Season to taste with salt & pepper & add the lemon juice. Reheat gently in a clean pot. Meanwhile steam the reserved florets till tender, 8 minutes or so. Scatter them over the soup, stir & serve.

Sarah Brown's "Vegetarian Cookbook"

Preparation:

In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are bubbly and golden.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Preparation:

Mix together the oil, vanilla, vinegar & cold water. Add the baking soda & mix well. Beat in the sugar, cocoa powder & salt. Finally, fold in the flour. Only do enough mixing to ensure that the ingredients are well blended. Pour into baking dish. Bake for 30 minutes at 350F. When cool, cut into squares.

Posted by Mark Satterly in Intercook

Preparation:

1. Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm. 2. Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6.

"Greene on Greens"

Preparation:

1.Chop onion, heat oil in pan and fry until transparent 2.Chop tomatoes, add to onions until soft
3.Stir in buckwheat and rice and cook for 1 minute 4.Add remaining ingredients - bring to boil
5.Heat oven to 375F/190C/Gas Mark 5
6.Simmer the mixture for 20 minutes until liquid has been absorbed 7.Adjust seasoning, turn into 7" square cake tin 8.Put in 5. above, leave for 30 minutes then remove.
From: Pat Buttons

Preparation:

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 min. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd until light brown on both sides. Slice lengthwise into ¼ inch strips and set aside.

After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

Preparation:

~- Mix the sugar with the tuong and water. Add some slices of the red chili pepper. Sprinkle with roasted peanuts.

~- Side notes:
> Roasted peanuts - Add ½ cup of shelled peanuts to a very hot wok and stir until the skins turn black and scorched.
Transfer to a colander and cool (2-3 min). Wipe off skins.

> Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U.S. but it is actually quite different from "regular" soy sauce.

The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume - a division of Penguin Books, NY, 1986).

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

Preparation:

In a large pot, heat the water to a boil. Add the bulghur, reduce heat, and cook for 20 minutes, until the bulghur is soft anf the water is absorbed. Set aside.

Preheat oven to 350. Heat the oil in a large skillet, over medium-high heat; add the onions and saute for 3 minutes. Add the beets, carrots and cabbage, and saute for 7 minutes more. Add the seasonings. Remove from heat and combine with the bulghur.

Shape the batter into burgers to fit buns. Place on oiled cookie sheet, and bake for 20 minutes; turn over and bake for 29 minutes more.

Makes 1 ½ to 2 dozen.

From _The Cookbook for People Who Love Animals_ from Gentle World

Preparation:

Rinse the lentils & put in a pot with enough broth to cover. Add bay leaf, bring to a boil & keep covered. Turn off heat & let stand for 30 minutes.

While the lentils are soaking, melt margarine in a heavy pot. Add chopped onion, salt & pepper. Saute till onions are tender & transparent.

When onions are ready, keep heat at medium, stir in bulgur & continue stirring till all the margarine is absorbed. Lower heat to a simmer & add the rest of the broth & lentils in their broth. Bring to a boil, reduce heat again, cover tightly & simmer till all the liquid has been absorbed.
Add more liquid till the bulgur & lentils are cooked. Remove bay leaf & serve with a vegetable stew.

Vera Gewanter, "A Passion for Vegetables"

Preparation:

In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. Remove the bay leaf.

While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils & cooking liquid.
Pour into a greased casserole. Bake qt 350F for 20 minutes.

Gary Null, "The New Vegetarian Cookbook"

Preparation:

In a large pot, saute onions, garlic & ginger in oil & sherry for 10 minutes. Stir frequently. If the vegetables stick, add a little stock.

Add remaining stock & squash. Cover pot & bring to a boil. Lower heat & simmer for 25 minutes. Remove from heat & let cool 10 minutes. Puree in a blender, then stir in the remaining ingredients. Garnish with lemon rind.

Source Unknown

Preparation:

Dumplings: Blend tofu with water till smooth. Sift dry ingredients.
Stir in tofu mixture. Knead for 1 minute, form into ½" balls & set aside.

Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup pot.
Add cabbage & saute over medium heat til golden. Add water & bay leaf.
Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf.
Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve, garnishing with scallions.

Source Unknown

Preparation:

Soak mushrooms in ¾ c hot water for ½ hour. Put tofu onto a paper towel & leave to drain for 30 minutes.

Remove mushrooms from water, reserve liquid. Cut off & discard stems.
Slice caps into ¼" wide strips.

Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir & fry for 1 minute, till cabbage wilts. Reduce heat to medium. Crumble tofu & it to the skillet. Add salt, soy sauce & mirin. Stir & fry for another 5 minutes.

Madhur Jaffrey "World of the East Vegetarian Cookbook"

Preparation:

Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

"Quick & Natural Rice Dishes"

Preparation:

Combine all ingredients in a bowl except lettuce. Toss well & chill for at least an hour, preferably overnight. To serve, place a scoop of bean salad in each lettuce leaf.

PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.; 3mg Fiber.

"Vegetarian Times" July, 1993

Preparation:

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes.

Add the zucchini & water & stir well so that the spices won't stick to the pot. Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes.
Stir occasionally & add a little more water if needed to prevent sticking.
When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary.
If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice.

Serve on a bed of rice, topped with nuts & banana.

"Sundays at Moosewood Restaurant Cookbook"

Preparation:

In a large pot, boil noodles until tender (follow directions on package).
Drain well, rinse with cold water, and set aside to cool. In a large bowl, mix peanut butter or tahini with tea. Add the soy sauce, chili oil, sesame oil, vinegar, sugar, and garlic to peanut butter mixture. Pour mixture over noodles and toss until well blended. Sprinkle with chopped scallions and serve at room temperature as an appetizer or side dish.

M.CLIFT [MARE/RICK] at 23:20 EDT

Preparation:

Place carrots in a pot with enough water to cover. Bring to a boil, covered & cook till tender. Drain, reserving ½ cup of liquid. Puree carrots & liquid. Transfer to large pot. Add rhubarb & sugar to pot & stir till sugar is dissolved. Bring to a slow boil & simmer gently for 20 minutes. Remove from heat & pour into warm sterile jars. Seal.

Letts, "Jams, Pickles & Chutneys"

Preparation:

In a large skillet place the first ¼ cup of the olive oil and heat it on medium high until it is hot. Add the carrots and onions, and saut‚ them for 4 to 5 minutes, or until the onions are clear. Add enough water to cover the vegetables. Simmer them for 30 to 40 minutes, or until the liquid is absorbed. Place the vegetables in a blender and pur‚e them until they are smooth. Set the pur‚e aside and let it cool.

In another large skillet place the second ¼ cup of olive oil and heat it on medium high until it is hot. Add the peeled zucchini and leeks, and saut‚ them for 4 to 5 minutes, or until they are just tender. Add enough water to cover the vegetables. Simmer them for 25 to 30 minutes, or until the liquid is absorbed. Place the vegetables in a blender and pur‚e them until they are smooth. Set the pur‚e aside and let it cool.

Place the zucchini skins in a pot of boiling water and blanch them for 3 minutes. Drain the skins and place them in a blender. Add a small amount of cold water and pur‚e the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 pur‚es). Set the pur‚e aside and let it cool.

Refrigerate the 3 soups until they are cold.

In each of 8 individual serving bowls place a portion of the 3 soups.
Swirl them together with a knife to form a design.

Source: Fennel - Santa Monica, California
"Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

Preparation:

Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, till soft. Drin and mash well using a potato masher.

In a alrge skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; saute for 7 minutes. Add the tamari, basil, garlic powder, parsely, and oregano; saute for 2 minutes more, until vegetables are soft. In a large bowl, combine the carrots, sauteed vegetables, tahini and peanut butter.
Season to taste. If the batter is too wet, add the wheat germ to make it hold together.

Preheat oven to 350. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake on the other side until golden brown.

From _The Cookbook for People Who Love Animals_ from Gentle World

Preparation:

Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil an 8" x 8" baking pan. Mix half the tofu sour cream into the vegies. Add the nutritional yeast to the remaining tofu. Put this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned.

FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and smooth.

From the New Farm Vegetarian Cookbook.

From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

Preparation:

Combine all ingredients in a mixing bowl, toss & serve.

Posted by Mark Satterly in Intercook

Preparation:

Blend cashews and water to form a thick cream. Slowly add to the oil in a fine stream. The cream will get very thick. If necessary, add additional oil until desired density is reached. Blend in maple syrup, vanilla nd salt. Chill and serve. Yields 2.5 cups.

DEEANNE at 14:52 EDT

Preparation:

Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, 2 tablespoons maple syrup, and vanilla.

Taste and add additional maple syrup, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed.

Makes about ¾ cup

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1
Typed for you by Karen Mintzias

Preparation:

Pre-heat the oven to gas mark 4 or 350F (180C).

Heat the oil & fry the onion & garlic till soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure to scrape all the juices into the mixture. Dissolve the yeast in the water & mix into the vegetable & nut mixture. Season well.

Melt the butter in a skillet & saute the chopped mushrooms until soft.
Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms & top with the rest of the nut mixture. Press in well.
Cover with foil & bake for 1 hour. When cooked, remove the pan & let stand for 10 minutes before turning onto a plate. Serve hot or cold.
Slice to serve.

Serve with vegetables or a crisp green salad.

Adapted from Sarah Brown's "Vegetarian Kitchen"

Preparation:

NOTE: This aromatic dish calls for curry leaves, or "limbado". If you can't find curry leaves, omit them from the recipe.

PREP TIME: 15 minutes
COOKING TIME: 15 minutes

1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey.
Cook 5 minute, stirring occasionally.

2. Add cauliflower, potatoes, peas and water. Stir well, cover and cook over medium heat 10 minute or until potatoes are done. Add lemon juice and cilantro, mix and serve.

Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g. fiber.

Source: Delicious!, April 1993
Typed for you by Karen Mintzias

Preparation:

Heat oil in large skillet, add the vegetables & saute for 7 minutes. Add tamari, salt & garlic powder. Cook for another 3 minutes.

Preheat oven to 400F. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy.
Sprinkle with nutritional yeast & paprika. Bake for 30 minutes.

"The Cookbook for People Who Love Animals"

Preparation:

*Note: Less stock may be used, depending upon how thick you want the soup.

Place potatoes, celery, stock & salt in a large pot & bring to a boil. Cover & simmer for 15 minutes or unitl vegetables are soft.
Puree & return to pot.

Heat oil & fry the onions & minced celery for 8 to 10 minutes, unitl they are just tender. Add to puree.

Stir in remaining ingredients, using enough stock to make the required consistency according to taste. Check seasonings & heat carefully.

Courtesy of Mark Satterly

Preparation:

Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan and add onions and celery. Cover and cook, shaking pan till celery is tender-crisp, about 15 minutes. Remove lid, stir in salt & pinenuts, serve immediately.

"Italian Fast & Fresh"

Preparation:

Place eggplant into the bottom of a heavy pot. Sprinkle in the fresh peas, dot with ghee & add the remaining ingredients. Bring the liquid to a boil & cook for 4 minutes. Reduce the heat to low, partially cover & cook for about 30 minutes, shaking the pot from time to time to prevent sticking. If the stock is evaporating too quickly, add some more & reduce the heat. When almost all the stock has evaporated, add the frozen peas (if you are using them instead of fresh) reduce the heat further & fry until a crust has begun to form on the bottom of the pot & the eggplant has begun to char.

Remove from the heat & let sit for 3 to 4 minutes. Gently stir in the crust & serve immediately.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Preparation:

Place all the ingredients into a large heavy bottomed pot in the order in which they are listed. Bring to a boil over a moderate heat, reduce heat & boil for 5 minutes.

Reduce the heat further & gently boil, partially covered, for 20 to 25 minutes. Check that the water is not evaporating too quickly. You may have to add more water.

To finish cooking, raise the heat to fairly high & fry quickly, without stirring, to allow the crust to form & just begin to char. Remove from the heat & let stand, covered for 5 minutes. Stir in the crust & serve, remembering to remove the red chilies, you may not want to bite into them.
:)

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Preparation:

In a medium pot, combine yeast & flour. Place over low heat & stir till lightly toasted. Add oil, stirring to make a thick batter. Slowly add the water, stirring constantly until desired consistency is reached. You could use as little as 1 c or as much as 2 c. Add remaining ingredients & stir well.

Yields 2 cups.

"The Cookbook for People Who Love Animals"

Preparation:

Pit & chop cherries. Add next three ingredients. Bring to boil & cook for 10 minutes, stirring frequently. Add raspberries & sugar. Bring to a boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove from heat, stir & skim for 5 minutes. Pour into hot, sterile jars & seal.

Agriculture Canada, "Jams, Jellies and Other Preserves"

Preparation:

Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7 minutes. Remove from heat & let stand, covered, for 2 to 3 minutes. Stir & skim if necessary. Pour into sterile jars & seal.

"The Forgotten Arts"

Preparation:

Melt the butter (or substitute) and saute the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl. Drain the chestnuts and add to the bowl. Mix these ingredients together well.

Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic.

The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts. Season the mixture with salt and pepper to taste.

Preheat the oven to 400 F. Pour a little of the oil into a roasting pan and put into the oven to heat.

Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs. Put the chestnut roll into the roasting pan and carefully turn it so that it is coated with hot oil.

Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking. Serve the Chestnut Roast cut into slices.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

Preparation:

Saute onion & mushrooms in margarine till brown. Add flour & blend.
Gradually add stock. Stir till smooth. Add peeled & chopped chestnuts & mix well. Season. Add white wine, heat to boiling point & serve over rice.

"The Vegetarian Times Cookbook"

Preparation:

+++++ ts Salt

Toss together chick peas, rice, bell peppers, scallions in a large bowl.
Whisk together all the ingredients for the vinaigrette. toss with salad & season to taste.

"The Hamilton Spectator" August, 1993

Preparation:

Drain chick peas, cover with water in a pot & cook for 60 minutes. Drain & cool. Place in a processor with lemon juice, garlic, oil, tahini & salt & pepper. Blend till smooth adding more water if needed. You should have a thick paste. Check seasonings. Garnish with paprika & parsley. Serve with pita bread.

"Entertaining with Cranks"

Preparation:

Notes:

Either Butter Beans or Chick Peas can be used in this recipe.

Preparation:

Slice the mushrooms and grate the cheese. Soak the dried chickp peas/butter beans as instructed on the packet. Drain, and cook in a pan of unsalted boiling water fgor 40-50 minutes or until tender. If using canned beans, just drain.

1. Put the beans in a large greased ovenproof dish. 2. Add the lemon juice and black pepper. 3. Heat the oil in a pan and fry the mushrooms, then add to the dish. 4. Heat the margerine in a non-stick saucepan and add the flour. 5. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce. 6. Pour over the chick peas/butter beans and mushrooms. 7. Sprinkle with cheese and breadcrumbs. 8. Cook in the oven at 180C/350F/GM4 for 25 minutes.

Posted by Kaz Glover in Intercook

Preparation:

Place soaked chick peas in a pot & cook for 50 minutes to 1 hour, till soft. Drain, save the stock & mash well.

Heat ol in large skillet & saute garlic & onions for 5 minutes. Add celery, carrot, tamari, 2 tsp parsley, cumin, salt & turmeric. Saute till vegetables are tender. Add to the mashed chick peas & mix well. Add the tahini & mix well.

Place in a large baking pan or two small loaf pans & bake at 375F for 45 minutes.

Serve with a salad &/or vegetables on the side.

"The Cookbook For People Who Love Animals"

Preparation:

Chick peas should be overcooked. Reserve liquid. Put chick peas with ½ c liquid in blender. Mash well. Blend with other ingredients except sesame paste, paprika & additional parsley. In a small bowl, mix the sesame paste with a little more of the reserved stock. Add to belnder & mix briefly. Serve sprinkled with paprika & additional parsley & with pita bread.

Vera Gewanter, "A Passion for Vegetables"

Preparation:

Heat oil in large skillet. When hot, add garlic, onion & celery & saute till onion is translucent. Add bell pepper & saute till vegetables are lightly browned. Remove from heat & pour olive-tahini sauce into the skillet along with the remaining ingredients. Return to low heat & simmer 5 to 7 minutes. Serve over rice or other grain.

Nava Atlas, "Vegetariana"

Preparation:

Chop the peppers, onions, garlic and tomatoes. Lightly fry the peppers, onion and garlic in the olive oil for a few minutes. Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until the tomatoes are pulped. Combine this with the cooked chick peas and serve, either with rice or potatoes.

Posted by Kaz Glover in Intercook

Preparation:

Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins. (If using canned chickpeas, simply drain and rinse.) Toss beans in a bowl with the onions.

For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer. Add cilantro leaves as garnish. Serve at room temperature.

Adapted from "Chicago Tribune Food Guide", 4 March 1993. Adapted from "Classical Turkish Cooking" by Ayla Algar

Preparation:

Rinse chickpeas, place in fresh water & cook for 50 minutes or till tender.

Heat oil in large pot & saute onions & garlic for a few minutes. Add the tomatoes & tomato paste. Bring to a boil, lower heat & add the rest of the ingredients. Simmer for about 10 minutes or until the sauce has thickened.

Serve with mashed potatoes & green vegetables or pasta.

Posted by Mark Satterly in Intercook

Preparation:

Soak beans. Drain & rinse well. Bring to boil in fresh water & boil fast for 10 minutes. Reduce heat & cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook. Drain, reserving the liquid for stock later.

Heat the olive oil in a large pot, gently fry the onion & garlic for a few minutes. Add the chopped vegetables, cooked beans, basil & spices. Stir well & cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat & 1 pint of the stock. Bring to a boil, cover the pot, reduce heat & simmer gently for 30 minutes. Add the lemon juice & the rest of the seasonings.
Add more stock if necessary. Cook for a further 20 minutes. Serve.

* Use a mixture of carrots, bell peppers, celery

+ Either fresh or canned tomatoes will work

++ You can omit the wine or substitute with a little tomato juice or extra stock

+++ If you can't get bulgur wheat, try using brown rice

Adapted from Sarah Brown, "Vegetarian Kitchen"

Preparation:

Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

Preparation:

Bring the pears, water, and salt to a simmer. Add the rice syrup and ginger (and the anise extract, if you wish). Simmer for 3 more minutes. Allow the mixture to cool. Then puree the mixture and chill. Serve garnished with mint leaves or strawberries. From _Friendly Foods_ by Bro. Ron Picarski

Preparation:

Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes.
Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or till thick. Serve over rice.

Shurtleff & Aoyagi, "The Book of Tofu"

Preparation:

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds.

Shurtleff & Aoyagi, "The Book of Tofu"

Preparation:

Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside.

Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat.

Dissolve miso thoroughly in ½ c warm water. Stir into soup. Serve immediately.

Nava Atlas, "Vegetariana"

Preparation:

Cover shiitake mushrooms & soak for 20 minutes.

Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients.
Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze.

"Sundays at Moosewood Restaurant Cookbook"

Preparation:

Pre-heat oven to 350F.

In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well.

Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes.

"Vegetarian Times", April, 1991.

Preparation:

Beat shortening for 30 seconds. Add brown sugar & continue to beat till well blended. Add vanilla & mix well. Mix in the baking powder, salt & the flour. Beat thoroughly. Add the water, followed by the chocolate chips.

Using a teaspoon, mould a teaspoonful of dough & place carefully on a cookie sheet. Bake at 350F for 10 minutes. Cool on a wire rack.

Makes about 54 cookies.

Posted by Mark Satterly in Intercook

Preparation:

Mix shortening, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden.

Posted by Annica in Intercook

Preparation:

Mix flour & cocoa together. Cut in shortening & mix with sugar. Stir in water or milk until you have a moist cake. Place in a greased ovenproof dish.

Put all remaining ingredients into a pot & stir until the cocoa & sugar is dissolved. Bring to a boil. Pour boiling sauce over the cake put straight into a 355F oven for 35 minutes. Remove from oven, sprinkle with white sugar & serve immediately.

Posted by Mark Satterly in Intercook

Preparation:

(Braised Red Cabbage with Currants)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 min. In a large pot, heat wine. Add onion & salt, and saute for 5 min., until onion wilts and smells very sweet. Add red cabbageand saute over medium-low heat until it wilts a little, about 5 min.
(Add water as needed to prevent sticking.) Add caraway or cumin seeds and currants. Mix vinegar and water or apple juice, pour over the cabbage and mix well. Preheat oven to 375 degrees. Lightly oil a 6-8 cup baking dish and spoon the cabbage and liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at room temp. Serves 6. This may be refrigerated in dish for 3-4 days and reheated in covered casserole in the oven.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

Preparation:

* Note: More water makes the granola chunkier, less makes it crumbly.

Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt. Mix together honey, water, and vanilla, and stir into dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but don't crowd; the chunks need to bake clear through. Roast until golden brown, about 10 to 20 minutes.
(With the larger amount of water, reduce heat and bake longer.) As it bakes the granola may need stirring to brown evenly. Cool thoroughly before storing.

Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add the grated rinds if the oranges were not sprayed with pesticides), or use 2 teaspoons orange oil.

For "gingerbread" granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and ¼ teaspoon cloves.

For a nice change, substitute maple syrup for honey.

Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe Typed for you by Karen Mintzias

Preparation:

Heat the oil in a large pan and toss the onion, garlic, celery, carrots, parsnips and potato in it over a low heat. Add the juice and water, marjoram, oregano, salt and pepper to taste. Increase the heat and simmer for 20 minutes. Add the drained chickpeas and the cabbage, if you are using it, and cook for a further 10 minutes. Serves 6. From Claire Hopley- Amherst Bulletin- 1-29-93

Posted by Pat Buttons in Intercook

Preparation:

Presoak rice for an hour & then rinse well, pick out the dirt.

Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute.

Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes.

Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked.

Garnish with cashews, raisins & almonds.

Serve with any main curry.

Michael Pandya, "Indian Vegetarian Cooking"

Preparation:

Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an ⅛ inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F.
Remove to a wire rack to cool.

Makes 48.

Posted by Mark Satterly in Intercook

Preparation:

Combine beans & diced vegetables in a large bowl. Place remaining ingredients in blender & blend on high for 1 minute. Add to bean vegetable mixture. Blend more seasoned liquid if desired. Chill for 2 hours. Season to taste.

"Vegetarian Times Cookbook"

Preparation:

Sprinkle eggplant slices with salt. Place in a large colander, cover with weight & let stand about 45 minutes. Rinse thoroughly & pat dry.

Arrange half of the eggplant in a baking dish. Sprinkle with half the parsley. Arrange the onions, tomatoes, garlic, celery, currants, basil, capers, peppercorns on top. Season to taste with salt & pepper. Sprinkle with remaining parsley. Top with rest of eggplant. Pour olive oil evenly over the top. Cover with foil tightly.

Bake at 275F for 4 hours. Remove oil & bake for another 1 hour.

Let cool & then chill. Let stand at room temperature for 2 to 3 hours before serving. Garnish with lemon wedges.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Preparation:

Bring about 6 cups of water to the boil. Blanch the snow peas in the water for 1 minute. Remove them with a slotted spoon, place in a strainer, and refresh immediately under cold running water. Cut into thirds and set aside.

In the same boiling water used for the snow peas, cook the pasta until tender but still chewy. Drain well and reserve about ½ cup of the cooking water.

In a serving bowl, immediately toss the hot pasta in the sesame oil to prevent it from clumping together.

In a blender or food processor, combine the remaining ingredients, starting with 1-½ tablespoons tamari and ¼ teaspoon Szechuan peppercorns, with just enough of the pasta cooking liquid to create a medium-thick sauce (the consistency should be like pancake batter).

Toss the sauce and reserved snow peas with the pasta. Taste and add more tamari and pepper if desired.

Garnish with the cucumber and scallion, and sprinkle with sesame seasoning salt before serving. Serve warm or at room temperature.

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1
Typed for you by Karen Mintzias

Preparation:

If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.

Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly.

Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

Ken Hom "Asian Vegetarian Feast"

Preparation:

Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20 minutes. Season with salt & pepper & remove from heat. Pour soup into food processor & puree to a smooth consistency. Refrigerate for 6 to 8 hours. Before serving, blend soup with orange juice. Place tofu balls in a dish & pour soup over the top. Garnish with julienned cabbage & chervil leaves.

"Vegetarian Times Cookbook"

Preparation:

Mix flours. Crumble tofu into blender. Add boiled water and salt to tofu in blender (carefully) and blend until not quite smooth. (Just a few pulses please). Dont do this in too small blender or without lid like I did once.
The goal is muffins, not 2nd degree burns. Add immediately to flour and mix well. Spoon into muffin tins or cast iron stick trays and bake at 400 degrees for about ½ hour until golden brown. She suggests you heat oven first and place oiled muffin tins in to heat up beforehand to get a "wonderful crust".

Please note, I have to oil the tins because I don't use teflon products around by birds, but this might work also.....This is not sweet bread, I serve corn potato chowder with it. The corn sticks are better!

American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning Point Publications, Eureka, CA.

Shared by JEAN SAMUEL (RHHN66A)

Preparation:

Peel husks and silks from corn and trim blemishes. Boil corn 5 minutes, then quickly dip in cold water. Cut kernels from cobs. Measure 2 ½ quarts cut corn. Combine corn with onions, green and red bell peppers, celery, white vinegar, water, sugar, mustard seeds, salt, celery seeds and turmeric in large kettle. Simmer, uncovered, 20 minutes. Pack into hot sterilized jars, leaving ¼-inch head space. Make sure vinegar solution covers vegetables. Adjust lids and process in boiling water bath 15 minutes.

Makes 6 to 7 pints

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

Preparation:

Scrub & peel potatoes if you like. Quarter them & place in a pot. Cover with water. Bring to a boil & remove from heat.

Heat 2 tb oil in a roasting pan. Add onions & fry quickly for a couple of minutes. Baste each potato well. Half fill the pan with water that cooked the potatoes. Sprinkle with salt & pepper. Cover & roast at 350F for 45 minutes.

Remove the lid & roast for a further 15 minutes or until the water has evaporated. Serve with your favourite roast.

Adapted by Mark Satterly from a traditional recipe

Preparation:

Blend granola and margarine together in bowl. Spread in oiled pie plate and bake at 350F for 5 min. Blend filling ingredients in blender until smooth. Pour into pie crust. Bake at 350F for 20 min. Mix ½ c of juice concentrate with arrowroot. Simmer strawberries with ¼ c of juice concentrate. Add arrowroot mixture and simmer for 15 min more. Pour topping over cheesecake and cool before slicing.

From "The Vegetarian Times Cookbook."

Posted by Theresa Merkling.

Preparation:

You will be able to get mustard seeds, curry leaves and urad dahl in any local Indian store.

Save about 2 tsp of urad dahl and soak the rest of the urad dahl in water for about an hour. After an hour, grind the urad dahl, green chillies and ginger to the consistency of pancake batter and keep aside.

In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp urad dahl (that was saved), the curry leaves and the red chillies (after cutting them into fine pieces). When the mustard seeds start spluttering and the urad dahl starts turning golden brown, add 3 ½ cups of water and the urad dahl batter, mix well and close the pan. When the water starts boiling, add salt. (The batter already added will tend to form clusters- Don't worry - Can be fixed later) Add the couscous and mix thoroughly (use a potato masher and get rid of any clusters by mashing them well). After the mixture has solidified, (This should not take more than 5-10 minutes) take the pan out of the heat and let cool.

After the mixture has cooled, take a small portion of the mixture and make into a patty and set aside. (You can use some water and/or oil to make the patties if the batter is too sticky) The amounts mentioned in this recipe should yield about 30 patties. Serve with sphaghetti sauce or any spicy chutney.

WARNING: If you don't like spicy food, reduce the number of green and red chillies.

From: rsubrama@magnus.acs.ohio-state.edu (Revathi Subramanian)

Preparation:

Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F.

Cut stems off eggplants & cut in half. Cut away pulp leaving ½" shell.
Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat.

Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes.

Nava Atlas, "Vegetariana"

Preparation:

Cook cracked wheat in the boiling water for 10 minutes, till all the water is absorbed. Dissolve yeast in 1/3 c of warm water & let proof. Stir together shortening, salt, molasses, honey & the rest of the water & add to cracked wheat. Stir in the flours a little at a time. When the dough is stiff, turn out onto a floured board & knead for 10 minutes, use extra flour if necessary. Shape into a ball, place in oiled bowl, cover & let rise till doubled. Punch down & shape into 2 loaves. Let rise till doubled. Bake at 375F for 30 to 35 minutes. Cool on racks.

"Beard on Bread"

Preparation:

Preheat oven to 350F. Generously grease and lightly flour a 9x5x3 inch loaf pan (I USED A NONSTICK PAN). Prepare cranberries, nuts, and orange peel.
Set aside. In a bowl mix together flour, sugar, baking powder, salt, and soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan.
Bake 60 minures or until wooden pick inserted into center comes out clean.
Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store overnight. Makes 1 loaf.

FROM: DEBORAH HAYES (TGNJ44B)

Preparation:

Combine cranberries, syrup and pears in saucepan and bring to a boil.
Simmer, stirring occasionally, for 3-4 minutes, or until cranberries pop.
Stir in cornstarch mixture, and simmer for 1 minute, or until thickened.
Stir in nuts. Allow mixture to cool, then spoon into pie shell. Arrange lattice strips of pie pastry on top. Bake in the upper third of a preheated 425 deg. F. oven for 40 minutes, or until pastry is golden and filling is bubbling.

From The Fund for Animals, P.O. Box 770243, Houston, TX 77215

Preparation:

Combine cranberries, syrup and pears in saucepan and bring to a boil.
Simmer, stirring occasionally, for 3-4 minutes, or until cranberries pop.
Stir in cornstarch mixture, and simmer for 1 minute, or until thickened.
Stir in nuts. Allow mixture to cool, then spoon into pie shell. Arrange lattice strips of pie pastry on top. Bake in the upper third of a preheated 425 deg. F. oven for 40 minutes, or until pastry is golden and filling is bubbling.

"The Fund for Animals", P.O. Box 770243, Houston, TX 77215

Preparation:

NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact.
Brush each head liberally with 1 teaspoon olive oil. Place in a small, shallow baking dish in the toaster oven and roast at 375 F until the outside is lightly browned and the innermost cloves are soft, about 20 minutes. Refrigerate in a sealed container for up to 2 weeks.

DRESSING: In a blender or food processor, combine all of the ingredients and process until smooth, adding water as required to create a slightly thick consistency.

Use immediately or refrigerate in a tightly sealed container for up to 1 week. Bring to room temperature before using and reblend, if necessary.

Makes 1 cup

Lorna Sass, "Recipes from an Ecological Kitchen"

Preparation:

NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact.
Brush each head liberally with 1 teaspoon olive oil. Place in a small, shallow baking dish in the toaster oven and roast at 375 F until the outside is lightly browned and the innermost cloves are soft, about 20 minutes. Refrigerate in a sealed container for up to 2 weeks.

DRESSING: In a blender or food processor, combine all of the ingredients and process until smooth, adding water as required to create a slightly thick consistency.

Use immediately or refrigerate in a tightly sealed container for up to 1 week. Bring to room temperature before using and reblend, if necessary.

Makes 1 cup

Source: Recipes from an Ecological Kitchen
- by Lorna J. Sass
ISBN: 0-688-10051-1
Typed for you by Karen Mintzias

Preparation:

Blend together all the ingredients in a blender till smooth. Adjust sweetener to taste.

Cook mixture on the stove top. Bring to a boil on low heat, stiring constantly till thickened. When thickened, pour mixture into individual serving dishes & chill till firm.

"Vegetarian Times" March, 1992

Preparation:

Place onion in a large pot with ½ cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5 cups of water, potatoes, zucchini, and soy saue. Bring to a boil, reduce heat, cover and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove from heat. Puree soup in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6.

Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de

A.ENGLISH [Al & Diane] at 21:49 EDT

Preparation:

Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar, tabasco with the cayenne & allspice to make the salsa.

Saute onions & garlic in remaining oil for 2 to 3 minutes. Add celery & carrots & cook for another 2 minutes. Add pepper & continue to saute till the vegetables are tender.

Whisk together the tomato paste with ¼ cup of red wine, cider vinegar, sugar, mustard, herbs & spices. Add to the vegetables. Combine the beans with the vegetables & stir thoroughly, Simmer for 30 minutes.

Layer the saute mixture with the hot rice & salsa & serve.

"New Recipes From Moosewood Restaurant"

Preparation:

Rinse and sort the peas, then place in a large bowl and add enough cold water to cover. Stir in baking soda. Let soak overnight.

Drain peas, rinse several times in cold water and drain thoroughly. Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65 seconds. Add peas, a portion at a time, and cook until golden. (Be careful when cooking peas; even when completely dry, they often cause oil to bubble to top of pan.) Remove peas from hot oil with a slotted spoon and drain on paper towels.

Turn cooked peas into a small bowl. Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture.
Cool completely; store in an airtight container until ready to serve.

Makes about 1-¾ cups.

Source: The Book of Appetizers by June Budgen (HP Books/Price Stern Sloan) Typographical errors courtesy of: Karen Mintzias

Preparation:

Combine the sauce ingredients together in a small bowl and set aside.

Heat the 1 ¼ cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel.

Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce.

Ken Hom, "Asian Vegetaraian Feast"

Preparation:

(Couscous-Chickpea Croquettes)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If using sunflower seeds, preheat oven to 350 degrees. Spread seeds on a baking tray. Remove any shells or discolored seeds. Bake to 5-7 min., until seeds smell nutty and darken slightly. Grind seeds in a food processor for 30 seconds until coarsely chopped. Add chickpeas and process until well mixed. Keep mixture in the food processor. In a heavy, 1 qt. pot, combine couscous, tomato juice and red wine. Stir and bring to a boil. Lower heat, cover and simmer for 2-3 min., until couscous has absorbed all the liquid.
Let sit 5 more minutes. Add cooked couscous to chickpea mixture along with remaining ingr. except oil. Mix well, stopping the processor and scraping down the sides once or twice, until smooth. Lightly oil your hands. Shape 2 to 3 . Tbl. of chickpea mixture between your hands to form a ball. Repeat with remaining mixture until you have 24 balls. Flatten balls to form patties about 2" wide and ½" thick. Brush croquettes with olive oil and place on a lightly oiled baking tray. Bake for 15 min, turn the croquettes over, bruth with oil and bake another 10-12 min. Makes 24 2" croquettes.
These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

Preparation:

In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir together. With a slotted spoon, beat in 1 ¾ c flour.
Combine ½ c flour with the other ingredients. Set side in a warm area for 15 to 20 minutes.

Flour a board with the rest of the flour & turn out the dough. Knead till it is no longer sticky. Flatten it with the palms of your hands. Fold in half & in half again. Roll until it is 10 ½ inches long. Sprinkle cornmeal on a cookie sheet & set the dough. Use a brush to oil the surface. Slash the top of the dough with a sharp knife & allow to proof for 30 minutes or so.

Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the surface with water, using a brush. Continue to bake for 30 to 35 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

Preparation:

Dissolve the yeast in the water in a bowl. Add salt, oil & garlic. Stir in 3 c flour & wheatgerm. Mix with a fork.

Sprinkle ¼ c flour on a board & turn out the dough, coating it with the flour. Then knead, adding another ¼ c flour gradually. Knead for a couple of minutes. Let rise till it has doubled in size. Punch down & let it rest for a while. Roll the dough into a 13 inch length.

Set the bread on an oiled sheet. Let proof for 20 minutes. Preheat oven to 375F & bake for 45 to 55 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

Preparation:

In a deep bowl, measure our the rye flour. Make a well in the centre.
Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable.

Form into a round bread. Use a brush to oil the surface & set in a 9" round pan. Allow to double in size.

Preheat oven to 350F & bake for 1 hour 15 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

Preparation:

Combine all ingredients except water & glaze in a food processor & process for 30 seconds. Gradually add water while the machine is running. Process in short bursts till a thick ball is formed. Remove & knead for 5 minutes. Use flour as needed to prevent sticking. Cover dough with a damp cloth & let rise in a warm dark place for 15 to 20 minutes.

Prepare grill & cover to buld up an intense heat. Cut dough into 6 portions. roll each piece into a circle 8" in diameter & as thin as a flour tortilla. Brush each piece with glaze & place glaze side down on the grill. Cover & allow to bake for 5 minutes. Brush tops with glaze, flip & allow other side to brown.

PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg Sod.; 3g Fiber.

"Vegetarian Times" July, 1993

Preparation:

Heat oven to 350F.

Mix together the mango chutney, turmeric & curry powder. Mix in the almonds, ensuring that they become well coated. Spread them on a non-stick baking sheet. Bake for 10 minutes. Spread them no plates to cool.

Store almonds in covered containers & add them to salads or serve with drinks.

Gail Duff, "A Book of Herbs & Spices"

Preparation:

Saute onion in olive oil till golden. Add carrots, garlic, spices & lemon juice. Cook for 2 to 3 minutes, stirring constantly. Add water, cover pan tightly & simmer until the carrots are tender, about 20 minutes.

Puree in a blender. Add small amounts of soy milk or water if necessary.

In a pot, melt ghee & add flour. Cook for 2 minutes, stirring often. Add the rest of the soy milk & sweetener. Cook stirring until the sauce is very hot.

Combine sauce with puree. Heat for 10 minutes & then serve.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Preparation:

Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl.
Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so.

Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Preparation:

In a large pot, heat oil. Fry onion & garlic for a couple of minutes.
Add potatoes, carrots & bell pepper & continue to fry for a few more minutes, stirring occasionally. Add spices & stir fry for a couple of seconds. Add lentils & tomato paste , stir quickly & add water. Cover, raise heat & bring to a boil. Reduce heat & simmer gently for 30 minutes.
Add salt & pepper. Check the water levels & lentil consistency. Cook for another 15 minutes if lentils are not cooked. Remove from heat & let cool slightly. The mixture should be moist but not swimming in water.

Roll out the pastry & line a 9" pie plate. Add the filling & cover with remaining pastry. Bake at 400F/200C for 30 to 40 minutes until the pastry is browned. Serve with chutney, chili sauce & a salad. Good cold.

Very loosely drawn from "Entertaining with Cranks"

Preparation:

Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice.

Nava Atlas, "Vegetariana"

Preparation:

Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside.

Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds.
Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables.

Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Preparation:

Put all ingredients in a small pot & simmer. Stir constantly. Cook for 5 or 6 minutes or till mixture thickens. Remove from heat, cover & let sit for a while. Store left overs in fridge.

Makes 2 cups. Serve on mashed potatoes, biscuits, pasta or vegetables.

"Vegetarian Times" October, 1991.

Preparation:

Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 ½ c stock. Bring to a boil, cover & simmer for 15 minutes. Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings.
Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender.

Adapted from Nava Atlas, "Vegetariana"

Preparation:

Rinse the chick peas & soak them. Drain well. Add the chick peas to the water with the bay leaf & a small amount of ghee. Bring to a boil & simmer for 1 hour. Drain & reserve the liquid.

Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger root, chilies & fry till browned. Remove from heat & sprinkle in the turmeric, paprika, coriander, cayenne & asafetida. Return to heat & add diced tomato. Stir fry for 4 to 5 minutes.

Stir in salt, chick peas, ½ cup of reserved cooking water & lemon juice.
Simmer till the liquid has appreciably thickened. Sprinkle with the crushed spices & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Preparation:

1. Heat green onions and olive oil or water in a medium skillet and sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional yeast and slowly add water, whisking to combine ingredients into a smooth sauce. Stir in tahini and vegetable broth.

2. Whisking continuously, allow sauce to cook over medium heat until it begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking continuously until it is thick and bubbly. Season with freshly ground black pepper and ground rock salt, if desired.

Yields 1 ½ to 2 cups of sauce, enough for one pound of pasta.

Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1 pound of thin green pasta.

From _American Vegetarian Cookbook_ by Marilyn Diamond

Preparation:

Combine dates, water & oil or shortening. Let cool.

Combine the baking soda with the flour & mix well. Add the brown sugar, baking powder, vanilla, salt & nuts to the date mixture. Mix well. Gently fold in the flour & baking soda mixture. If too dry, add a little more water.

Bake in greased muffin pans at 325F for 25 minutes, or until cooked through.

Posted by Mark Satterly in Intercook

Preparation:

Cut tofu into 1" squares. Mix together sesame seeds, cornstarch & flour.
Roll tofu in sesame mixture till well coated. Heat oil in skillet till hot. Fry squares till well browned. Drain on paper towels & set aside.

Place the rest of the ingredients in a pot. Add just enough water to cover by ½". Bring to a boil then simmer for 20 minutes. Blend till smooth. Pour into a serving bowl.

To serve, place toothpicks in tofu cubes. Arrange on a platter & serve warm with the sauce.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Preparation:

Cut the bean curd into 1- x 1-½-inch flat pieces. Deep-fry them in hot oil for 2 to 2-½ minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-½ minutes, and then cook, covered, for 1-½ minutes.
Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-½ minutes. Serve with rice and other dishes.

Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by Karen Mintzias

Preparation:

1) Roll the tofu cubes in the wheat germ mixed with cornstarch. Heat the oil to 350F on a deep-fat frying thermometer.
2) Fry the cubes, a few at a time, in a basket in the hot oil. Drain on paper towels and keep warm while making the remainder.
3) Serve with soy sauce or sweet and sour sauce dip.
From The New York Times New Natural Foods Cookbook

Preparation:

In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and form into a ball the size of a walnut. Do not mould too tightly.
Deep-fry the balls until golden brown, drain and serve with the thick sweet sauce below.

THE SAUCE: Gently heat the three ingredients until the sugar dissolves.
Allow to cool before serving.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

Preparation:

Sift dry ingredients into a bowl. Add the liquid in order, stirring well after each addition. Mix until smooth. Bake at 350F for 35 minutes in a square pan.

Source Unknown

Preparation:

Wash legumes & soak for an hour.

Place water & legumes in a large pot & bring to a boil. Cut vegetables into bite sized pieces & add to the legumes. Cook for 10 minutes.

Heat ghee in a separate pot & saute onion & garlic till golden. Stir in chili, turmeric & garam masala. Mix thouroughly.

Transfer legumes & vegetables into pot with ghee mixture & stir well. Add salt & cook for another 20 minutes until everything is tender.

Add lemon juice & cilantro & serve hot.

Michael Pandya, "Indian Vegetarian Cooking"

Preparation:

Combine all ingredients in a bowl. Will keep indefinitely if stored in the refrigerator.

"Sundays at Moosewood Restaurant Cookbook"

Preparation:

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear. Heat the olive oil in a deep pot and fry the onion until it becomes soft. Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes. Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid (after insides are scooped out and sprinkled w/ salt). Pour around them enough water to come half-way up their sides. Bake in a 350 oven for 45 min. or until they are well cooked through & soft, but have not lost their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of peppers.

Recipe from "Home Book of Turkish Cookery" by Venice Lamb.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

Preparation:

Sautee the onion with half the oil. Add the rice and let cook for a few minutes. Add the dill, the hot water and salt and pepper. Boil for about 5 minutes. Let it cool.

Steam the grape leaves and rinse with plenty of water in a collander.

Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. You want to wrap the rice very tightly.
You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes.

You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 ½ cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes.

Serve then cold, with strained yogurt or taramosalata. Enjoy.

Georgios

Posted by: rika@informix.com (Rika Tsitsinia)

Preparation:

Heat the ½ cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining ¼ cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool.

Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain.) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the "dolma", seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain, replace in the reserved brine for future use.) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-½ cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-¼ hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree.

Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-½ teaspoons of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so.

Source: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias

Preparation:

Put the tomatoes in a saucepan Add 1.8l of water Add the celery, onion, carrot, oil, salt and pepper. Simmer for 30 minutes then add the spaghetti Serve when the spaghetti is cooked (about 10-15 minutes)

Posted by Kaz Dunkley

Preparation:

Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste.
Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 ½ cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage

Posted by Sandee Eveland in Intercook

Preparation:

This is a favourite hangover dish - the chilis kick-start the benumbed body while the lime leaf refreshes and clears the jaded palate.

In a wok or frying pan/skillet, heat the oil until a light haze appears.
Add the garlic and chilis and fry until the garlic is golden brown. Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente. Turn on to a dish.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias

Preparation:

Sift dry ingredients into a bowl. Add liquid. Mix well. Transfer to 13 X 9 X 2-inch pan. Bake at 350F for 35 minutes.

Source Unknown

Preparation:

Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add oregano, basil, parsley, salt & pepper. Cook covered for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, bring to a boil, reduce heat & simmer for 20 minutes, or until the potatoes are tender. Check seasonings. Let cool, blend till smooth.
Reheat before serving, but take care not to let it boil.

Posted by Mark Satterly in Intercook

Preparation:

setting. Drizzle oil into soy milk. Add other ingredients.
I add about the same amount of lemon juice in addition to the vinegar.
Someatimes I add one tablespoon of dry mustard. You've got to try adding basil and/or sage and/or oregeno.

I've also never had a problem adding all the vinegar, syrup, salt, etc. to the soy milk first and then adding the oil.

You cannot fail. Try it.

I got the basic recipe from Shirley Wilkes-Johnson. She is a gourmet cook and inventor.

JORGE [Jorge] at 21:02 EDT

Preparation:

Cut unpeeled eggplants into ½" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth.

Heat enough olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often till tender. Remove from pan & drain.

Plunge tomatoes into boiling water for a few seconds, peel & deseed.
Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper.

Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs.

"Vegetarian Times Cookbook"

Preparation:

Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The eggplant should be completely soft & tender. Peel & mash the pulp with a potato masher. Mix well with onion, chilis, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes.
The mixture should be fairly dry.

Chakravarti & Morizot, "Not Everything we Eat is Curry"

Preparation:

Wash, peel and slice eggplant into ¼" pieces. Spread slices out on racks or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10 min then wipe off with paper towels. While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and black pepper together in a bowl.
Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare the tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic in food processor to a fine grainy texture like ricotta cheese.

Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven fried eggplant slices to cover the bottom of the pan. Then spread the tofu filling over, reserving ½ cup for the top. Next, cover the tofu filling with the rest of the eggplant slices, and pour the remaining tomato sauce over the top. Arrange reserved tofu mix in small dollops over the top. Bake about 45 min or until dollops are slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs 36 g.

FROM: MADELINE HIMY (NFBH49A)

Preparation:

In a pot, cover eggplant with cold water, bring to a boil & cook for ½ an hour. Drain & press with a spoon to remove excess moisture.

Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving.

"The Africa News Cookbook"

Preparation:

Cut the eggplants in half lengthwise. With a small knife, cut away the eggplant flesh from the skin without breaking the skin (if planning to stuff the shells, leave ¼-inch of the flesh with the skin as a firm base) and set the shells aside. Dice the eggplant flesh and push through the medium blade of a meat grinder as quickly as possible to avoid discoloration. (Or the eggplant may be pureed in a blender or food processor.)

Heat the oil in a frying pan and saute the scallions and garlic. Add the parsley, fennel, allspice, wine, and the diluted tomato paste. Stir in the eggplant pulp, season with salt and pepper, and simmer for 20 minutes.
Taste to adjust seasonings. Add the bread crumbs to absorb excess liquid.

Stuff the eggplant shells, if desired, and place in an oiled baking dish.
Bake in a moderate oven (350 F) for 35 minutes. Serve warm - or particularly good - cold.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias

Preparation:

Preparation time: 20 minutes Baking Time: 1 hour

In a large pot, bring water to boil. Slice the eggplant in half and scoop out the insides. Place the eggplant shells in the water and cook until soft, about 10 minutes. Chop the eggplant insides and set aside to saute.

In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes.

In a large frying pan, add the water and heat over medium heat. Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed. Then add the tomato puree, salt, pepper, walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring occasionally.

Preheat oven to 350.

Turn off the heat for all three pans. Drain the eggplant shells from the water. Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well. Place the eggplant shells in a large casserole dish with a cover. Fill the eggplant shells with the quinoa mixture. Put the cover on the casserole dish, and place in the oven. Bake at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad.

~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg

Preparation:

Heat oil in a frying pan over medium heat. Add garlic, onions & saute for 5 minutes. Season with 1 tb tamari & half the garlic, basil & salt.

In a small pot, combine the flour & nutritional yeast. Add water, tahini & the rest of the seasonings. Mix well. Over a low heat, cook slowly for 15 minutes, stirring frequently until the sauce thickens. If too thick, add more liquid.

Oil an 8 X 12 inch baking dish. Pour in a layer of sauce, then a layer of sliced eggplant & a layer of onions. repeat the layering, finishing with the sauce. Sprinkle with Paprika.

Bake at 350F for 30 minutes.

"The Cookbook for People Who Love Animals"

Preparation:

Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes.

In a medium pot, heat ghee. Saute onion till translucent. Add all the spices in order & saute for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice & water. Cover & simmer over low heat for 10 to 15 minutes.

In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green. Drain & cool. Chop when cool enough to handle.

Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

"Sundays at Moosewood Restaurant Cookbook"

Preparation:

Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender.

Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes.
Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro.

Source: Dhaba Cuisine of India restaurant - Santa Monica, California : Best Recipes from the Los Angeles Times : ISBN: 0-8109-1237-6
: Typed for you by Karen Mintzias

Preparation:

In a large skillet, heat oil & sherry till bubbling. Add onion & cook for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2 minutes.
Add nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer, uncovered for 20 minutes.

Season to taste. Serve immediately over cooked pasta.

"Vegetarian Times" September, 1991

Preparation:

In a bowl, mix water, yeast, oil & salt. Beat in the white flour, followed by the whole wheat flour. Mix well. Oil the dough's surface & allow to proof till light, about 25 minutes.

Knead dough slightly, till soft. Cut into 6 poeces & roll each piece in cornmeal. Form each ball into muffins, 3 3?4 inches in diameter. Place on a cookie sheet.

Preheat oven to 350F & bake for 15 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

Preparation:

Dissolve the yeast in warm water for 10 minutes. Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form.
(note: this recipe makes a stickier dough than usual)

Reserve a 1-inch piece of dough. With floured hands spread the dough out on an ungreased pizza pan. Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel. Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour.

Bake at 350F for an hour or until golden brown. Combine the topping ingredients in a small bowl. While still warm brush the bread with topping.
Yield: 1 16-inch loaf.

"The African News Cookbook"

Preparation:

*Note: Finely chopped parsley may be substituted for coriander leaves.

Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain.

Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft.

Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot.

From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

Preparation:

Drain the chickpeas well and place them and other ingredients in a food processor. Process until the mixture is of the consistency of coarse corn meal. Form into patties and fry.

From: ded@kps.se (David Edwards /DP)

Preparation:

1) Grind the chickpeas through the coarse blade of a meat grinder or in the container of a food processor.
2) Add the remaining ingredients, with the exception of the last 6 ingredients. Mix well. The mixture will be soft.
3) Preheat the oven to 365F
4) Form the mixture into 1" balls, coat with the flour and fry, in a basket, four or five at a time, in the hot oil. The balls rise to the surface and are light brown when cooked. This takes about 2 minutes. Drain on paper towels. Serve in whole wheat pita halves with chopped onion, tomato, and shredded lettuce.
From The New York Times New Natural Foods Cookbook

Preparation:

Soak chickpeas over night. Drain & put into a blender. Add baking soda & salt. Blend till you have a texture of fine breadcrumbs. Do not blend into a paste.

Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon juice & cayenne. Mix gently with a fork. Do not pat down.

Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so that they just hold together. Put into hot oil & fry until they are redish brown on both sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

"The Hamilton Spectator", August, 1993

Preparation:

Preheat oven to 375F. Blend garlic, onion & parsley in food processor till finely minced. Add chick peas & blend til lfinely chopped. Add lemon juice, herbs & spices. Squeeze water out of bread & add to mixture.
Process till well mixed.

Form mixture into 16 balls. Flatten each ball to form ½-inch patties & dredge in flour. Place on a lightly greased baking sheet. Bake for 10 minutes, turn & bake for another 10 minutes.

In a heavy skillet, heat half the oil over medium-high heat. Add patties & fry till golden brown & crispy on the bottom. Turn patties, add rest of oil, fry till golden & crispy, then drain on paper towels.

Serve with pita bread & garnished with lettuce, tomatoes, cucumbers, onions & hot sauce, see recipe.

"Vegetarian Times" July, 1993

Preparation:

Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels. Shared by Rita Taule, Prodigy ID# BTVC62A.

Preparation:

Remove the skins from the cooked chickpeas by rubbing them with a dish towel.

Place the chickpeas in a food processor and pur‚e them.

Add the garlic, baking powder, coriander, cumin, parsley, onions, scallions, and cilantro. Blend the ingredients together so that a smooth paste is formed. Add some water if necessary. Let the mixture rest for 30 minutes.

Form the paste into patties that are 2" in diameter and ½" thick.

In a medium large saucepan place the vegetable oil and heat it on medium high until it is hot. Add the patties and deep-fry them for 2 to 3 minutes, or until they are golden brown. Drain them on paper towels.

In each of the pita breads place some of the falafel, tomatoes, lemon juice, and Tahini Sauce.

For Tahini Sauce: In a small bowl place the tahini, water, and lemon juice. Mix the ingredients together so that a smooth sauce is formed (add more water if necessary).

Add the garlic, parsley, and black pepper. Mix them in so that they are well blended.

Makes 1 cup.

Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

Preparation:

Cut tofu lengthwise into half, then crosswise into ½-inch thick pieces.
In a small pot, bring 3 cups of water to a boil. Drop in the tofu & return to a boil. Then quickly empty the tofu into a colander to drain.

Heat a wok & coat with 4 tb oil & the salt. Add tomatoes & saute till soft. Add tofu, garlic & sake. Saute for 2 or 3 minutes. Add water & leek. Reduce heat & simmer for 4 to 5 minutes. Stir in dissolved cornstarch & remaining oil. Simmer for 1 more minute until thick. Add peas just before serving.

Shurtleff & Aoyagi, "The Book of Tofu"

Preparation:

Soak the beans overnight. Rinse and then add water. Boil and cook for 15 minutes.

Change the water and boil, then simmer until the beans show signs of splitting.

Pass the tomatoes through a sieve and add to the beans with the other ingredients.

Add more water if needed and simmer until the vegetables and beans are tender.

Posted by Kaz Dunkley

Preparation:

Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot.

Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias

Preparation:

Drain the dried beans and place in large saucepan with cold water to cover.
Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return the beans to the pan, and add cold water to cover by 3 inches. Bring to a boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft. Drain, reserving ½ cup of the cooking liquid. Remove the fava bean skins with your fingers and spread the beans between layers of paper towels to dry.

Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute the onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to 20 minutes, or until dark golden brown, stirring occasionally with a wooden spoon.

Transfer to a food processor or blender container and add the bread. With the machine running, add about two thirds of the lemon juice and 2 tablespoons of the olive oil, and process until thick and smooth. Add a few tablespoons of water if the puree seems too thick, and add salt, pepper, olive oil, and/or lemon juice to taste.

Serve on a platter, sprinkled with the remaining parsley and olive oil and the paprika.

To make the traditional way: Pound the cooked vegetable-bean mixture and the bread in a large wooden mortar for 5 minutes. Slowly add about two thirds of the lemon juice and then ¾ cup of the olive oil. Pound for 5 minutes longer, and add salt, pepper, olive oil, and/or lemon juice to taste.

Rosemary Barron, "Flavors of Greece"

Preparation:

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve. SERVES:4

David Wood "The David Wood Food Book"

Preparation:

Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Drain.

Combine the legumes with the stock, turmeric, coriander, ginger root & 1 tb of the ghee in a ;arge pot. Bring to a boil & simmer covered for 1 ½ hours. Stir occasionally.

Remove the pot from the heat, add the salt & beat with a whisk till the soup is quite smooth. Add the coarsely chopped spinach & cook gently for 10 minutes.

Heat the reamining ghee. When hot, add the cumin & chilies. Fry for 20 seconds then add the bay leaf, asafetida & cayenne. A few seconds later, add 3 tb water. Cook for a minute or so & then pour into the soup.
Sprinkle in the garam masala & coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Preparation:

Cut each cake of tofu in half horizontally. Combine marinade ingredients in a pot wide enough to accept the four tofu pieces in a single layer.
Bring marinade to a boil & add tofu. Simmer, uncovered, on very low heat for 10 minutes. Remove from heat & marinate for 3 hours, turning 2 or 3 times. Keeps refrigerated & wrapped for a week.

"Sundays at Moosewood Restaurant Cookbook"

Preparation:

Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes.

Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked.

Source: Asian Vegetarian Feast - by Ken Hom
William Morrow and Company, Inc. - New York
ISBN: 0-688-07753-6
Typed for you by Karen Mintzias

Preparation:

Fred Ferretti, who writes a regular column in Gourmet magazine, is rumored to carry a flask of Tabasco sauce on his hip. He insists this is an exaggeration, but he has been known to shake droplets of the pepper sauce even on dim sum. Here's his recipe for shrimp with a real kick.
~--------------------------------------------------------------------- ~-- In a small saucepan, combine the shrimp shells with the water and boil for 10 minutes. Remove the shells and reserve the stock. In a small bowl, combine 1 tablespoon of the shrimp stock with the Tabasco sauce, catsup, salt and sugar; set aside. Heat 1-½ tablespoons of oil, add the bell peppers and saute for 1 minute, then remove the peppers and set aside. Wipe the pan clean and add the remaining 2-½ tablespoons oil and the garlic and onion. Cook over high heat for about 4 minutes, or until the onion is softened and translucent.
Stir in the shrimp and cook for 1 minute. Add the wine and mix well.
The shrimp should begin to curl. Add the reserved peppers and stir, cooking for about 30 seconds. Stir the Tabasco sauce mixture and pour it into the skillet, mixing all ingredients thoroughly. Remove the pan from the heat and transfer the shrimp with the sauce to a warmed serving dish. Serve immediately with cooked rice.

From: The Tabasco Cookbook.

Preparation:

Crush berries thoroughly. Place in a large bowl. Add sugar, mix well & let stand. Mix lemon juice & add certo. Stir until all sugar crystals are dissolved. Ladle quickly into jars & leave to set, it may take 24 hours. Store in freezer. Will keep in the fridge for 3 weeks.

"The Settlement Cookbook"

Preparation:

In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the yeast & the water & set aside till the yeast starts to work.

Make a well in the centre of the dry ingredients & pour in the yeast & water. Slowly work in the flour from the sides of the bowl, then beat the mixture vigorously until thoroughly stirred together. This is a sticky dough.

Flour a board & turn out the dough. Turn the bread so that is coated on all sides. Knead thoroughly.

Fold dough in half & roll out into a narrow shape about 12 inches long.
Set on an oiled pan & allow to rise till it is doubled in size.

Preheat oven to 375F & bake for 45 minutes.

Adapted from Anne Lerner, "Breads You Wouldn't Believe"

Preparation:

Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in ½ c oil till soft. Set aside to drain. Peel onions, quarter lettuce & slice tomatoes. Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine & the rest of the oil. Season & simmer for 20 to 25 minutes. Onions should be tender.

Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid boil for 4 minutes. Pour over mushrooms & chill til lready to serve.

"Vegetarian Times Cookbook"

Preparation:

Place the rice in a large bowl. Steam the carrots, peppers, mushrooms & peas, separately, till tender but firm. Add steamed vegetables, celery & parsley to rice. Whisk marinade ingredients together. Pour over the rice mixture & toss gently. Refrigerate till well chilled, stirring occasionally. Garnish with tomato wedges & green olives.

"New Recipes from Moosewood Restaurant"

Preparation:

Mix all ingredients in a small bowl, stirring well until thoroughly mixed and serve.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

Preparation:

Cut eggplant in half lengthwise. Make crisscross patterns in the pulp & sprinkle with salt. Let stand for 3o minutes. Rinse thoroughly & drain well, drying with paper towels. Peel & coarsely chop.

Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till softened. Let cool.

Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes. Add tomatoes & return eggplant to skillet. Stir in breadcrumbs, tomato paste & 3 tb parsley. Add basil. Continue to cook for 4 minutes.

Just before serving, wipe mushrooms with cloth dampened in lemon juice.
Carefully remove the stems. Fill each cap with some of the eggplant mixture. Sprinkle with remaining parsley & serve.

You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Preparation:

Put the onion, green pepper, vinegar,sugar, celery seed, salt, and pepper in a blender container and blend until the pepper and onion are coarsely chopped. Add the tomatoes and blend until coarsely chopped. Chill and drain before serving.

Yield: 1 ¼ Cups

Letts, "Jams, Pickles & Chutneys"

Preparation:

Mix cornstarch with 3 tb stock. Combine ¾ c stock, vinegar, sugar, ketchup, soy sauce, ½ ts salt, cayenne & black pepper in a bowl.

Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger.

Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while.

Heat 2 tb oil in a wok. Put in ½ ts salt & carrot, peppers & scallions.
Stir fry for 30 seconds. Turn off heat.

Heat prepared sauce over a low heat. Take tofu out of the hot water.
Squeeze gently to get rid of excess water & place on a serving platter.
Spread vegetables over the tofu. Pour sauce over vegetables.

Madhur Jaffrey, "World of the East Cookbook"

Preparation:

Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown. Drain and arrange on a serving dish and set aside.

In a saucepan heat the vinegar, sugar and salt until the mixture thickens.
Remove from the heat and add the chili powder and ground peanuts, stirring well until all the ingredients are thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the beancurd.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias

Preparation:

In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed.
Turn on to a serving dish and garnish with cucumber rounds and coriander.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

Preparation:

In a wok or frying pan/skillet, heat the oil until a light haze appears.
Add the garlic and chilis and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

Preparation:

Heat oil in a skillet over medium heat. Saute garlic for 1 minute. Stir in carrots & remaining ingredients. Stir fry for a few minutes, until carrots are just tender. Serve.

"The Cookbook for People Who Love Animals"

Preparation:

In a pot, combine the first four ingredients. Bring to a boil & simmer for 1 minute. Set aside to cool.

Sift together dry ingredients. Make a well in the centre & fold in the boiled ingredients. Mix well. Bake at 300F for 60 minutes. Test to see if done all the way through. If not, return to oven for a few more minutes. Cool on a wire rack.

Posted by Mark Satterly in Intercook

Preparation:

Wash & soak the dried fruit for 30 minutes. Pour fruit & water into a pressure cooker. Cover, set control at 15 & cook over heat till pressure is reached. Reduce heat & cook for 6 minutes. Cool naturally for 5 minutes. Run under cold water. Add cinnamon, lemon & tapioca. Heat to boiling, stirring occasionally. Add remaining ingredients. Simmer uncovered till fruit is tender but not mushy. Refrigerate till chilled.
Can serve as a dessert.

"Vegetarian Times Cookbook"

Preparation:

Heat the butter or vegan margarine and water in a saucepan until melted.
Remove from the heat and sift in the confectioners' sugar. Add the vanilla and beat well. The icing will thicken up as it cools.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

Preparation:

Steam or parboil the carrots & potato slices for 5 minutes. Then cook the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & cook it for 3-5 minutes, turning from time to time until it is golden all over. Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put the tomatoes and tofu on top.
For the sauce, heat the oil in a wok or large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices.

"The New Internationalist Food Book"

Preparation:

Place nuts, sunflower seeds, onions, Spike seasoning, and water in food processor, and process 25 to 30 seconds. Pour mixture into medium-sized bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell pepper cups on bed of lettuce surrounded by cucumber & zucchini slices, celery, carrot & jicama sticks.

Source: Mrs. Gooch's recipes flyer
Typed for you by Karen Mintzias

Preparation:

Saute vegs in oil until onions are translucent and parsnips are soft.
Process until a smooth paste is formed. Add all remaining ingredients except peanut oil and blend until well mixed. Heat oil in a 3" deep skillet to 375. Fill the bowl of a tablespoon w/batter and use a second spoon to scoop it into the oil. It may help to oil the spoon, but I haven't had any problems. Don't fry more than four at a time because they get done in less than a minute and if you leave them longer they'll burn and the fat content will skyrocket. Drain and serve.

For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine. Figger it out for yourself. If you can't make your own tomato sauce you've already read too far;-)

(also from Friendly Foods, serves 4)

From: mad4@ellis.uchicago.edu (Bill Maddex)

Preparation:

Place water, onion and garlic in a large pot. Cook, stirring occasionally, until onion is softened slightly, about 5 minutes. Add tomatoes (including tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo beans, squash and tomato juice. Cover and cook for 30 minutes, until squash is tender. Stir in spinach and cook until softened, about 2 to 3 minutes.
Serves 4.

Author's Note: Serve this hearty dish over brown rice or mashed potatoes, or accompany it with thick slices of whole-wheat bread.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de

A.ENGLISH [Al & Diane] at 21:49 EDT

Preparation:

Blend the chickpeas till well pureed. Squeeze the garlic cloves from their skins & add to the chickpeas. Put in the oil, lemon juice & tahini.
Blend again. Add pepper & parsley & mix well.

Put the mixture into an oiled mould & chill for 2 hours. Turn it onto a plate & garnish with tomato wedges or slices.

Gail Duff, "A Book of Herbs & Spices"

Preparation:

Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25 minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf.
Puree the broth & vegetables in a blender. Season to taste &f desired & serve.

Source Unknown

Preparation:

Bring water to a boil. Add vegetables, garlic & spices. Cook over medium heat for 20 to 30 minutes. Puree & serve.

"Vegetarian Times Cookbook"

Preparation:

In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water until a dough is formed. Kead for 7 to 10 minutes. Cover & set aside for 20 minutes.

Divide dough into 8 equal portions & roll each into a smooth ball into a flatcake. Dust occasionally to prevent sticking. Heat an iron griddle, brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread. Remove & keep warm. Repeat till all the bread has been cooked.

Julie Sahni, "Feast of India"

Preparation:

1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at 20øC. 2. Phase: add same amount and mix well, cover and let rest for 24 h. 3. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest for 24 h. It should have an appetizing acid smell and will last for 1 bread (other recipi), leaving a rest of 100 g leaven for the faster leaven-increase. Leaven-increase: add 100 g leaven, 350 g rye-flour and 350 cc water(40øC), mix well and let rest for 12-24 h at 20øC. Between two baking-circles you can store the leaven-rest in the fridge up to 8 days.
For longer storing (up to four weeks) add rye-flour to the leaven til it gets crumbly.

Source Unknown

Preparation:

In a large pot, heat margarine & saute the asparagus, peas, carrots, cauliflower & kohlrabi for 5 minutes stirring to ensure all are coated.
Add a little water, salt & pepper. Simmer till the vegetables are tender but still chewy.

In a small bowl, mix the cornstarch with 2 tb water & add to vegetables stirring till sauce has thickened. Serve with parsley.

Vera Gewanter, "A Passion for Vegetables"

Preparation:

Melt ghee over medium low heat & add onion. Cook till it begins to brown, stirring occasionally. Meanwhile heat stock, water, ginger in pot for 5 to 6 minutes, do not let boil. Add onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve right away.

Adapted from Ismail Merchant, "Indian Cuisine"

Preparation:

Cut tofu into thin strips about ¼" by ¾" by 1 ½". Set aside.

In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts curry powder & cayenne. Pour mixture over the prepared tofu pieces.
Gently turn & press tofu till all the liquid is absorbed.

In a large skillet, heat oil & saute onion till translucent. Add remaining curry powder. Stir fry for 1 minute, then add tofu & continue to fry till tofu starts to brown. Pour in soy milk, salt & pepper. Bring to a simmer & add peas. Cook for a further 3 minutes. Just before serving, stir in the almonds.

"Vegetarian Times" March, 1992

Preparation:

Cut eggplants in half lengthways. Hollow out shells & set aside. Cube eggplant pulp. Saute onions & eggplant cubes in oil till tender. Add a tb or so of tamari to taste.

In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne & nutmeg. Place in eggplant shells & bake at 350F for 45 minutes.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Preparation:

Beat shortening for 30 seconds. Add sugar & beat till well combined & light & fluffy.

Dissolve molases in water & set aside.

In a large bowl, sift the dry ingredients. Add to the beaten sugar & shortening. Mix in the molasses. Ensure that all is well mixed.

Bake in a greased loaf tin for 35 to 40 minutes at 350F.

Gail Duff, "A Book of Herbs and Spices"

Preparation:

A little fatty but great in a sandwich with cucumber slices!

Puree the tofu and tamari into a smooth thick paste. Transfer into a bowl.
With a fork, vigorously beat in all remaining ingredients. =-If you are like me, just toss everything into the blender and forget the fork part<G>=- Let stand 30 mins at room temperature before serving. This will keep 3 to 5 days covered in the refrigerator.

Jeanne Lemlin, "Vegetarian Pleasures"

Preparation:

Grate the ginger very fine. Combine all in a blender and puree until creamy.

Source Unknown, Formatted for MM by Elayne Caldwell

Preparation:

Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb oil over high heat ni a skillet. When very hot, add coriander & fry for 10 seconds. Add ginger & chilies & stir for a couple of seconds.
Immediately add turmeric & salt. Follow at once with the cauliflower.
Stir rapidly to prevent burning & to distribute the spices. Add ¼ c hot water. Reduce heat, cover & cook for 20 to 25 minutes, stirring once or twice during the cooking.

Increase heat to medium & stir fry to evaporate remaining moisture & to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil. Add lemon juice & coriander leaves. Serve immediately.

Julie Sahni, Classic Indian Cooking

Preparation:

Wash mung beans. Put in a deep pot with onions, ginger, garlic, turmeric & 3 cups water. Bring to a boil & simmer for 15 minutes.

Add potatoes, cauliflower, salt & another 2 cups water. Cook for 15 minutes.

Heat ghee over high heat, when very hot, add cumin seeds & fry till they turn dark brown. Add chilies & red pepper & stir briefly. Pour contents into the stew. Add lemon juice & coriander leaves. Mix well. Serve with plain cooked rice.

Julie Sahni, "Classic Indian Cooking"

Preparation:

Rinse and sort the beans and bring to a boil in a large pot of unsalted water. Simmer for about an hour, stirring occasionally and adding water when needed. Cover and soak overnight. The next day, pour off the soaking water and add enough fresh water to cover the beans. Bring to a boil again and let simmer (stirring occasionally and adding water if needed) until tender enough to eat. Strain, saving some of the pepper and red pepper. In the bottom of a large saucepan, heat enough olive oil to coat the bottom of the pan. Add the garlic mixture to the hot oil and stir once. Add the minced onion and cook until the onion is slightly transparent. Add the beans and some of the liquid and heat until hot enough to eat. Serve over rice.

Nutritional Information Per Serving: Protein - 12 grams (24%); Carbohydrates - 33 (68%); Fat - 2 grams (9%); Calories - 192; Sodium - 535 mg.; Cholesterol - 0 mg. Exchanges: 2 bread, 1 lean meat.

These recipes are from the back of "The Whole Story" a publication of the Whole Foods Market... (March/April Issue)

Shared by Linda Martin

Preparation:

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9x12 (9x13?) baking dish (glass works best). In a large bowl, combine the first 5 ingredients and stir well (it should be sort of a paste). Stir in remaining ingredients.
You can add in whatever you want, so long as the mixture is sticking together in several large clumps. Press the mixture into the baking pan ( you can use your fingers -- it's not very sticky). Bake at 350 for 15 - 20 minutes (until it turns golden brown). Cool completely and cut into bars.
Voila!

From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB) Newsgroups: rec.food.veg

Preparation:

Saute onions in oil till light brown. Add 1 c water with the rice, salt & kelp. Mix well. Cover & cook till the water is absorbed. Remove from heat, cool slightly & add remaining spices. Place 1 generous ts of filling onto each grape leaf. Make one fold up from the base of the leaf, tuck in the sides & roll up tightly. Place in a heavy saucepan & fold down, packing the rolls tightly. Add remaining cup of water & lemon juice. Cook slowly over low heat till almost all the liquid has been absorbed. Serve hot or cold.

"Vegetarian Times Cookbook"

Preparation:

Heat oil in a pot & gently fry the onion for 2 minutes. Add garlic, potato & seasonings. Stir together. Add yogurt & mix well. Pour in stock. Bring to a boil, cover & simmer for 20 minutes.

Garnish with chopped parsley.

Jack Santa Maria, "Greek Vegetarian Cookery"

Preparation:

Preheat the oven to 400 F.

In a large baking pan place the peeled and quartered potatoes (add enough potatoes so that they fill the pan up, ¾-inch from the top). Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed.

Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are re-mixed. Bake the potatoes for another 45 minutes, or until they are tender. Remove the potatoes with a slotted spoon.

Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist

Preparation:

Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan.
Add water. Bake uncovered for 1 ½ hours at 475F. Stir every 20 minutes. Add more water if necessary. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left. Garnish with parsley & serve.

"New Recipes From Moosewood Restaurant"

Preparation:

Preheat oven to 350F. In a deep casserole make a layer of each vegetable.
Dribble a little oil over each layer & sprinkle lightly with garlic & basil, salt & pepper. Layer in any order but have potatoes in the middle & end with tomatoes.

Bake covered for 1 ½ hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes.

Vera Gewanter, "A Passion for Vegetables"

Preparation:

Wash the beans, cut off the ends & break in half. Steam them for a few minutes, but do not let them lose their crunchiness. Drain. Place in a salad bowl with the onions. Combine the rest of the ingredients in a jar & shake well. Pour over the beans. Serve either hot or cold.

Vicki Chelf Hudon, "La Grande Cuisine Vegetarienne"

Preparation:

Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover.
Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tablespoons chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York.
Typed for you by Karen Mintzias

Preparation:

Cut drained tofu into small cubes. Heat 2 tb oil in a wok & fry tofu till it turns golden. Remove & marinate in soy sauce & sherry.

Cut beans into pieces 2" long. Heat rest of oil & stir fry beans for 1 minute. Sprinkle with salt. Add tofu & marinade. Dissolve cornstarch in water & stir into the rest of the ingredients. Cook gently till sauce thickens.

Serve hot over rice.

Jack Santa Maria, "Chinese Vegetarian Cooking"

Preparation:

Soak lentils. Drain, rinse & add salt. Set aside.
With heat at medium, add olive oil to the pot & grated onion with parsley.

Cook to a golden colour. Add 4 litres of water & lentils. Bring to a boil. Add bay leaves, garlic, basil, pepper, tomatoes & paste. Cook for 2 ½ hours, stirring every half an hour. Check the cooking lentils & ensure there is enough water.

Before serving, add red vinegar, mix well. Check seasonings.

Source Unknown

Preparation:

Heat oil in pot & add lentils, stir briefly & add the onions & garlic.
Cook for 3 or 4 minutes, stirring constantly. Add the bay leaf & spices & stir for 1 minute. Finally add the carrot. Pour in stock, raise heat & bring to a boil. Simmer for 60 minutes until the lentils start to puree.
Remove from heat & let cool. Blend till smooth & return to the pot. Add lemon juice & salt & pepper. If too thick, thin with a little more stock.
Serve with freshly made bread.

Adapted from Sarah Brown's "Vegetarian Kitchen"

Preparation:

Peel the outer skin from the green papaya and finely shred the flesh on a cheese grater or chop very finely into long thin shreds. Set aside. In a mortar, lightly puond the garlic, add the chilis and lightly pound while occasionally stirring with a spoon to prevent the resulting paste from thickening. Add the long beans and slightly bruise them. Add the shredded papaya, lightly pound and stir until all the ingredients are blended together. Add the lemon juice, soy sauce and sugar and stir into the mixture. Finally add the tomato, stirring once. Arrange the Chinese cabbage leaves on a serving dish and turn the yam on to them. Diners should tear off a section of cabbage leaf to use as a scoop for the yam, the two being eaten together. This dish is especially good with sticky rice.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you by Karen Mintzias

Preparation:

Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with the water. Bring to a boil, reduce heat & simmer for 1 hour.
Transfer to a warmed sterile jars.

Letts, "Jams, Pickles & Chutneys"

Preparation:

Preheat oven to 425F. Remove stem end of tomatoes- don't peel them. slice tomatoes in thin rings, cover them with boiling water and let stand for about 10 minutes, then drain them. Arrange the tomato slices in the unbaked pastry shell. combine sugar, flour, spices, molasses and water; pour the mixture over the tomatoes and cover with the top crust. Bake at 425F for 15 minutes, then at 350F for 30 minutes.

To quote the author, Edna Staebler "The Mennonites make pies out of anything they happen to have around that needs eating, that's how they managed to invent so many wonderful recipes."

"Food That Really Schmecks"

Preparation:

Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes.

When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries.

284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber.

"Vegetarian Times" July, 1993

Preparation:

Slice eggplant into ¼-inch thick rounds. Sprinkle with salt & place in a colander. Cover with a weighted down plate & leave for 30 minutes.

Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic & ginger. Rinse eggplant & pat dry.

Pre-heat grill or brioler. Place eggplant onto cookie sheet or directly on grill & cook till tender, about 5 to 7 minutes per side. Transfer to a serving dish & pour the sauce over the top. Sprinkle with scallions & sesame seeds. Serve warm

"Vegetarian Times", April 1992

Preparation:

Slice eggplants into rounds ¼" thick. Toss with green beans in balsamic vinegar. Grill 8 to 10 minutes, turning frequently.

In a large salad bowl, toss together bell peppers, greens, onions, live oil, lemon juice & 2 tb balsalmic vinegar. Add salt & pepper. Arrange grilled vegetables on top. Serve immediately.

"Vegetarian Times" July, 1993

Preparation:

Cecila came up with this combination for actress Darryl Hannah, a vegetarian who cooks for meat eaters. The Philippines-inspired cold tomato and lime dressing is compatible with grilled fish or chicken as well as mushrooms. To prevent the bamboo skewers from splintering in the heat of the fire, soak them in cold water for about half an hour and place them in the freezer for a few minutes before cooking.

Combine all marinade ingredients in a glass or ceramic bowl. Add the mushrooms, toss to coat and set aside to marinate for 1 hour at room temperature.

Source: Cecilia De Castro of Ma Cuisine
_The Ma Cuisine Cooking School Cookbook_,
by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and Helene Siegal

Typed for you by Karen Mintzias

Preparation:

Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully.
Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator.

Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator.

Brush the eggplant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side and the tempeh for 8 minutes per side or until well-browned. Grill the whole wheat bread slices over low coals until toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste

From Vegetables on the Grill by Kelly McCune.

Posted by Nanette Blanchard

Preparation:

1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze overnight and thaw next day. Turn bag once or twice during thawing process. Reserve marinade.

2. Place tofu, peppers, onion, and mushrooms on skewers, alternating the order, beginning and ending with tofu. Com bine oil with reserved marinade and brush on the tofu and vegetables. Place on a grill and brown on all sides. brush on BBQ sauce and grill a while longer.

From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade

Shared by: CAROLE VIOLETT (XKSP92B)

Preparation:

Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic & saute for a couple more minutes. Add cabbage & sweet potatoes. Cover & saute for a few more minutes. Mix in the juices, salt, ginger, cilantro & tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra & simmer for another 5 minutes. Stir in the peanut butter. Place the pot on a heat diffuser & simmer gently till ready to serve. Add more juice if the stew is too thick.

"Sundays at Moosewood Restaurant"

Preparation:

DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on paper towels. Heat a wok or large saute pan until is is hot. Add the oil and all the filling ingredients and stir-fry for 1 minute. Put the cooked ingredients in a bowl and allow them to cool thoroughly. Heat a wok or large saute pan until it is hot. Add the 2 cups oil and, when it is hot, deep-fry the bean curd on both sides until it is golden brown. Remove the bean curd squares from the wok, drain them well on paper towels, and allow them to cool thoroughly. Drain and discard the oil. Take each of the bean curd squares and, with a knife, split it slightly open on one side so a pocket is formed. Place a spoonful of cooked filling in each of the pockets. Continue to fill the squares until you have used all the bean curd. Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the ingredients except the cornstarch mixture and sesame oil. Bring the mixture to a boil, return the fried bean curd pieces and cook over medium heat for 3 minutes. Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil. Give the mixture a final turn and serve at once. Serves 4 as part of Chinese meal, or 2 as a single dish.

Ken Hom, "Prodigy Guest Chefs Cookbook"

Preparation:

"Carrots add a mild sweeteness to this pullao, which is lightly flavoured with whole spices. the recipe was given to me by my sister-in-law Rachna, who entices her family to eat carrots this way."

Wash the rice under running water, then let soak in 1 cup water. Slice the onion into thin half rounds. In a large, heavy bottom saucepan over medium heat, warm the oil. Add the bay leaf. cumin, cloves, cardamom pod, cinnamon and peppercorns. cook until the spices puff up and darken ( 1 to 2 seconds), then add the sliced onion and saute until browned (8 to 10 minutes). Add the rice and the soaking water and the salt. Stir gently, cover, increase the heat to high and bring to a boil. Then reduce the heat to very low and cook for 25 minutes without uncovering the pan. Turn off the heat and let the pan stand covered on the burner for 5 minutes. then uncover, fluff up the rice gently and serve. SERVES: 4 as a side dish

Smita Chandra "From Bengal to Punjab: The Cuisines of India"

Preparation:

This is a Madhur Jeffrey recipe, published in the Toronto Sun. "Jaffray was in town last week teaching at the Bonnie Stern School of Cooking.
Using ingredients available locally, primarily in the shops along Gerrard just west of Coxwell, she wowed the classes with her masterful teaching, attention to detail and wonderful aromatic dishes. She also proved how good and easy Indian cooking can be. ...
Jaffray taught us how roasting, crushing and grinding bring out different qualities in a spice. Crushing mustard seeds, for example, brings out their heat but tossing them 'til they pop in hot oil calms the heat and brings out a sweet nuttiness. Black mustard seeds, the finest mustard seeds are essential and inexpensive ingredient, found in Indian groceries."

Trim and peel and grate carrots. In a bowl, toss with salt and set aside.
In a small heavy pan over medium heat, heat oil. When very hot, add mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour oil and seeds over carrots. Add lemon juice and toss.
SERVES:4
Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun
Posted by Anne Maclellan

Preparation:

Wash dal. Place legumes in a bowl & cover with hot water. Soak for 2 hours, drain & rinse. Put in a large pot with the turmeric, ginger, garlic, chilies & 3 cups water. Boil & simmer for 45 minutes. Turn off heat & let cool slightly. Puree with a wire whisk.

Heat ghee in a deep pot & add mustard seeds. Fry for 15 seconds. Add cumin seeds & cook for 10 seconds. Add asafetida & cook for a second or two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4 minutes.
Add eggplant & zucchini & cook for an additional 3 minutes.

Add lentil puree & salt & bring to a boil. Reduce heat & cook covered for 20 minutes. Serve over plain rice.

*Use a mixture of dals, yellow lentils, pink lentils, yellow split peas & yellow split mung beans.

Julie Sahni, "Classic Indian Cooking"

Preparation:

Oven temperature: 180 C (350 F) Cooking time: 1-½ to 2 hours

Remove stem from eggplant, wash well then peel off 1 cm (½ inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (½ inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle liberally with salt. Leave for 30 minutes, then pat dry with paper towels.

Trim zucchini and cut into 4 cm (1-½ inch) pieces. Remove stem and seeds from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove slime. Drain.

String beans if necessary and slit in half (French cut). Slice tomatoes.

Heat half the oil in a frying pan and fry eggplant until lightly browned.
Remove to a plate - do not drain.

Add remaining oil to a pan, add sliced onions and fry gently until transparent. Stir in garlic, cook 1 minute, then remove pan from heat.

Place a layer of eggplant in the base of a casserole dish. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley. Repeat until all ingredients are used, reserving some tomato slices and parsley.

Place prepared okra on top if used and cover with last of tomato. Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant.

Cover casserole and cook in a moderate oven for 1 to 1-½ hours until vegetables are tender. Serve from casserole as an accompaniment to roast or grilled meats or poultry. Often this is served as a light meal on its own; bread and peynir (feta) cheese are then served with it.

Tess Mallos, "The Complete Middle East Cookbook"

Preparation:

In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add water, vegetables, pot barley, meats, seasonings. Bring to the boil and simmer for 1 ¼ hours. For last ¼ hour add cabbage and macaroni.

Source Unknown

Preparation:

Preheat the oven to 350 F. Broil the vegetables in water to cover for 15-20 minutes, or until tender. Drain, reserving the water.

Blend about one-third of the vegetables with 2 tablespoons of the butter or vegan margarine and enough of the reserved water to make a puree in a food processor or blender.

Add this puree to the rest of the vegetables. Season to taste with salt and pepper. Spoon the mixture into a shallow ovenproof casserole.

To make the crumble topping, put the oats into a bowl with all the nuts, the onion, garlic, herbs and salt and pepper. Add the rest of the butter or vegan margarine, and mix with a fork until the topping mixture resembles coarse breadcrumbs.

Sprinkle the crumble mixture evenly over the top of the vegetables. Bake for 30-40 minutes, until topping is crisp and lightly browned.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

Preparation:

In a deep bowl, dissolve the yeast in water. Add oil, salt & sugar. Beat in half the flour & the pressed garlic. Add the rest of the flour slowly, working it in as you go. Using your fingers, squeeze the dough together.

Bang the dough down hard on the kneading board. Form into an oval & place on an oiled pan. Let rise for a while in a warm place.

Preheat oven to 375F & bake for 45 to 55 minutes.

Anne Lerner, "Breads you Wouldn't Believe"

Preparation:

* One of the following soup mixes can be used. Onion, Onion-Mushroom, In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice.

Posted by Helen Peagram in Intercook