Recipes

"Duck" Sauce

Servings: 1

Ingredients:

½ cub Peach or apricot preserves
¼ cub White vinegar
1 tablespoon Grated ginger
1/3 cub Finely chopped scallions

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"

Abidjan Cabbage Salad

Servings: 6

Ingredients:

4 cub Thinly sliced cabbage
1 cub Shredded carrot
1 cub Pineapple chunks
Juice of 1 lemon
Juice of 1 orange
¼ teaspoon Salt
1/3 cub Vegetable oil

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"

Adas Careh (Lentil Butter)

Servings: 1

Ingredients:

1 cub Uncooked lentils
½ teaspoon Salt
2 ¼ cub Water
1 tablespoon Olive oil
6 each Green onions, sliced
1 small Garlic clove, minced
1 ½ tablespoon Parsley
1 dash Cayenne
1 dash Turmeric
¼ cub Water, as needed

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

Adrak

Servings: 4

Ingredients:

2 tablespoon Grated fresh ginger
4 cub Stock or water
¾ teaspoon Salt
1 tablespoon Cumin seeds, toasted
½ teaspoon Black pepper
Juice of one lemon
Fresh coriander leaves

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"

Adzuki Bean Stew

Servings: 4

Ingredients:

4 ounce Adzuki beans soaked overnight
2 ounce Margarine
1 Onion; chopped
2 Garlic cloves; crushed
1 pound Leeks; trimmed, washed well & sliced
1 Carrot; diced
8 ounce Mushrooms; wiped & sliced
1 tablespoon Hungarian paprika, sweet
1 pinch Cayenne pepper; to taste
2 tablespoon Wholewheat flour
½ pint Vegetable stock
1 tablespoon Soy sauce
1 tablespoon Tomato paste
1 pound Chopped tomatoes
Salt & pepper; to taste
Parsley; chopped, to garnish

DUMPLINGS:
4 ounce Wholewheat flour
¼ teaspoon Salt
1 ounce Margarine
3 tablespoon Parsley, half if using dried
3 fluid ounce Water (or milk if preferred)OR- less, as needed

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

African Green Pepper and Spinach

Servings: 4

Ingredients:

1 medium Onion; chopped
1 medium Green pepper; chopped
1 tablespoon Oil
1 medium Tomato; chopped
1 pound Fresh spinach; stems removed
¾ teaspoon Salt
⅛ teaspoon Pepper
¼ cub Peanut butter

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

African Squash and Yams (Futari)

Servings: 6

Ingredients:

1 small Onion; chopped
2 tablespoon Oil
1 pound Hubbard squash; paredand cut into 1-inch pieces
2 medium Yams or sweet potatoespared & cut into 1" pieces
1 cub Coconut Milk
½ teaspoon Salt
½ teaspoon Ground cinnamon
¼ teaspoon Ground cloves

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

Almond Butter Cookies

Servings: 30

Ingredients:

¼ cub Canola oil
1 cub Almond butter
¼ cub Maple syrup
½ teaspoon Pure vanilla extract
1 cub Whole wheat pastry flour(Sifted before measuring)
¼ teaspoon Salt

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

Almondnog

Servings: 1

Ingredients:

2 cub Almond milk (See SOYNOG recipe)
2 Bananas (not over-ripe)
¼ teaspoon Ground nutmeg more if desired
½ teaspoon Vanilla extract

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

Aloo Matar Rasedaar

Servings: 4

Ingredients:

5 tablespoon Ghee
1 medium Onion, chopped
2 each Garlic cloves, chopped
2 each Cloves
2 each Bay leaves
1 each 1 inch cinnamon stick
1 teaspoon Garam masala
1 teaspoon Chili powder
½ teaspoon Turmeric
½ teaspoon Coriander
2 each Tomatoes, quartered
Salt to taste
2 medium Potatoes, cubed
½ cub Green peas
1 ¼ cub Water
Chopped cilantro

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"

Alsatian Onion Pie

Servings: 6

Ingredients:

2 tablespoon Oil (he recommends corn)
3 large Onions; finely diced
1 cub Soy milk
1/3 cub Firm tofu; crushed by hand
1 ½ teaspoon Sea salt
¼ teaspoon Black pepper
⅛ teaspoon Nutmeg
2 tablespoon Unbleached flour
1 tablespoon Couscous
1 Wholewheat pie shellin a 10-inch tart shell

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"

Another Garlic Soup Recipe

Servings: 6

Ingredients:

1 cub Garlic, peeled & minced
1 tablespoon Onion, chopped
2 tablespoon Olive oil
2/3 cub Tomatoes
1 quart Stock
Pepper
Croutons

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

Antipasto Salad

Servings: 8

Ingredients:

1 Cauliflower,smallin small flowerettes
3 Carrots; large, thinly slic
1 Green pepper; diced
1 cub Black olives
2 ½ cub Pasta; rotini

DRESSING:
1 ¼ cub Oil; vegetable or corn
¾ cub Vinegar, cider
2 Garlic cloves; peeled & min
1 tablespoon Sugar
Salt & pepper

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"

Antipasto Salad II

Servings: 8

Ingredients:

2 cub Whole button mushrooms
1 cub Canned artichoke hearts
1 tablespoon Olive oil
1 cub Balsamic vinegar
2 tablespoon Red wine, optional
1 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Salt
½ teaspoon Black pepper
1 each Romain lettuce, chopped
1 each English cucumber, sliced
2 each Stalks celery, julienned
4 large Tomatoes, cut into eighths
4 each Green onions, cut in half lengthwise
½ cub Radishes, quartered

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

Aphrodisiac Bread

Servings: 1

Ingredients:

1 tablespoon Dry yeast
½ cub Warm water
1 ½ cub Unbleached white flour
2 tablespoon Oil
½ teaspoon Curry powder
2 pinch Parsley
¾ teaspoon Salt
1 teaspoon Garlic minced

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"

Apple and Rye Bread Pudding

Servings: 8

Ingredients:

FORMATTED BY S.GRABOWSKI:
5 ½ cub Cubed fresh or stale
Sourdough, wheat, or rye
Bread
½ cub Raisins
1 tablespoon Caraway seeds ->OR<-
Anise seeds
5 cub Diced apples
½ cub Apple bitter
1 tablespoon Sunflower butter ->OR<-
Tahini
1 cub Water
2 tablespoon Mellow or sweet miso
2 cub Amazake beverage (original)>OR<-
Vanilla soy milk

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

Apple Barley Soup

Servings: 6

Ingredients:

2 large Onions; thinly sliced
2 tablespoon Vegetable oil
3 ½ cub Vegetable stock
1 ½ cub Apple ciderOR- unsweetened apple juice
1/3 cub Pearl barley
2 large Carrots; diced
1 teaspoon Thyme
¼ teaspoon Dried marjoram
1 Bay leaf
2 cub Unpeeled chopped apples
¼ cub Fresh parsley, minced
1 tablespoon Lemon juice
¼ teaspoon Salt

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

Aromatic Cabbage

Servings: 6

Ingredients:

1 Cabbage; small, about 2 ½s
2 Onions;medium
3 tablespoon Vegetable oil
½ teaspoon Cumin seeds,whole
½ teaspoon Fennel seeds, whole
4 teaspoon Sesame seeds
½ teaspoon -Salt

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

Asparagus Strudel

Servings: 6

Ingredients:

2 large Onions; finely chopped
¼ pound Butter or vegan margarineplus:
2 tablespoon Butter or vegan margarine
1 1/3 cub Fine fresh breadcrumbs
8 Phyllo pastry sheets
1 ½ pound Trimmed asparagus; washed, chopped and cooked until tender
¼ cub Finely chopped parsley

TO GARNISH:
Parsley sprigs
Lemon slices
Asparagus tips

VEGAN YOGURT & HERB DRESSING:
½ cub Vegan yogurt
Salt
Freshly ground black pepper
2 tablespoon Chopped mint

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

Autumn Quinoa and Butter Beans

Servings: 4

Ingredients:

½ cub Quinoa
2 tablespoon Margarine
¾ cub Finely chopped onion
1 tablespoon Minced fresh ginger
¾ cub Orange juice
2/3 cub -Water
2 tablespoon Honey
½ teaspoon Salt
¼ teaspoon Ground coriander
¼ teaspoon Ground cardamom
⅛ teaspoon Ground nutmeg
1 cub Diced sweet potato(½" pieces)
1 cub Diced butternut squash(½" pieces)
1 ½ cub Cooked/canned butter beans(drained and rinsed)
¼ cub Chopped cranberries

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

Baba Ganouj

Servings: 8

Ingredients:

6 large Eggplants
2 each Lemons, juiced
2 tablespoon Tahini
Salt
1 large Garlic clove
¼ cub Chopped parsley, fresh
2 tablespoon Olive oil

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"

Baba Ganouj

Servings: 12

Ingredients:

2 medium Eggplants
Juice of 1 ½ lemons
¼ cub Virgin olive oil
½ teaspoon Allspice
½ teaspoon Cinnamon
½ teaspoon Black pepper
Salt to taste
Finely chopped parsley, green peppers & green onions
Pita bread

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

Baigan Aur Tamaatar

Servings: 2

Ingredients:

½ pound Eggplant
2 tablespoon Ghee
1 small Onion, chopped finely
1 each Garlic cloves, sliced
½ teaspoon Turmeric
1 each Bay leaf
1 each 1" cinnamon stick
½ teaspoon Salt
¾ teaspoon Cayenne pepper
1 slice ½" fresh ginger
2 medium Tomatoes
1 teaspoon Garam masala

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"

Baked Bulgur with Pecans

Servings: 6

Ingredients:

1 cub Bulgur wheat, uncooked
½ teaspoon Dried basil
⅛ teaspoon Salt
⅛ teaspoon Pepper
2 cub Boiling water
¼ cub Chopped pecans

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

Baked Harvest Vegetables

Servings: 6

Ingredients:

4 cub Varietal non-sparkling whiteor pink grape juice
3 cub Unpeeled yams cut into 1.5"chunks
3 cub Unpeeled carrots, cut into1.5" slices
3 cub Unpeeled parsnips, cut into1.5" slices
3 cub Peeled onions, cut into 1.5"wedges
2 cub Water
3 cub Celery, cut into 1.5" slices
1/3 cub Water
5 tablespoon Arrowroot
¼ cub Fresh parsley, minced

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

Baked Honey Tomatoes

Servings: 8

Ingredients:

8 Tomoatoes; medium
½ cub Bread crumbs; fresh, coarse
2 teaspoon Salt
2 teaspoon Pepper
1 teaspoon Tarragon; dried
4 teaspoon Honey
4 teaspoon Margarine

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"

Baked Macaroni & Tofu

Servings: 4

Ingredients:

4 cub Cooked elbow macaroni
1 cub Mashed tofu
3 cub Cheesy gravy

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"

Baked Stuffed Vidalia Onions

Servings: 4

Ingredients:

4 each Vidalia onions
1 teaspoon Olive oil
½ cub TVP flakes or granules
½ cub Hot water
½ teaspoon Marjoram
½ teaspoon Cumin
½ teaspoon Salt
1 pinch Cayenne pepper
½ cub Fine breadcrumbs
½ cub Vegetable stock
½ cub Grape juice or white wine

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

Baked Stuffed Vidalia Onions

Servings: 1

Ingredients:

1 large Onions, sweet
¼ teaspoon Oil, olive
⅛ cub TVP granules or flakes
⅛ cub Water; hot
⅛ teaspoon Marjoram
⅛ teaspoon Cumin
⅛ teaspoon Salt
¼ pinch Pepper, cayenne
⅛ cub Bread crumbs
⅛ cub Stock, vegetable
⅛ cub Wine, white

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_)

Banana Lime Bread

Servings: 1

Ingredients:

½ cub Shortening
¾ cub Brown sugar
2 tablespoon White vinegar
3 Ripe bananas, mashed
3 tablespoon Water
1 tablespoon Lime juice
½ teaspoon Salt
½ teaspoon Ginger powder
¾ cub Coconut, grated
1 teaspoon Baking powder
2 cub White flour
GLAZE
¼ cub Brown sugar
1 tablespoon Oil
1 tablespoon Rum
3 tablespoon Lime juice

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"

Banana-Coconut Bake (Akwadu)

Servings: 6

Ingredients:

5 medium Bananas
1 tablespoon Margarine or butter
1/3 cub Orange juice
1 tablespoon Lemon juice
3 tablespoon Brown sugar, packed
2/3 cub Shredded coconut

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

Banana-Pineapple Kabobs

Servings: 6

Ingredients:

1 each Whole vanilla bean
1/3 cub Brown sugar
¼ cub Water
1 teaspoon Margarine, optional
1 pinch Salt, optional
4 each Bananas
½ small Pineapple

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

Barbecue Sauce

Servings: 1

Ingredients:

1 teaspoon Olive oil
½ Onion; chopped
½ cub Tomato paste
½ cub Apple juice
1 teaspoon Dry mustard
⅛ teaspoon Cinnamon
¼ teaspoon Black pepper, ground
½ Garlic clove; chopped
¼ teaspoon Paprika
2 tablespoon Soy sauce
¼ cub Vinegar
1 tablespoon Honey

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)

Barbecued Tempeh

Servings: 2

Ingredients:

8 ½ ounce Tempeh, cut to small cubes
3 tablespoon Vegetable oil
1 medium Onion, chopped
2 each Garlic cloves, minced
1 tablespoon Fennel
1 teaspoon Chili powder
1 teaspoon Coriander
1 teaspoon Cumin
¼ teaspoon Cayenne pepper
1 each Green pepper, chopped
2 tablespoon Tamari
2 tablespoon Lemon juice
3 tablespoon Molasses
2 tablespoon Cider vinegar
1 tablespoon Mustard powder
6 tablespoon Tomato paste
1 cub Water
4 dash Tobasco sauce

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

Barley Bread

Servings: 1

Ingredients:

4 ½ teaspoon Dry yeast
2 cub Warm water
2 tablespoon Honey
2 cub Barley flour
2 cub Wholewheat flour
2 cub Unbleached white flour
2 tablespoon Olive oil
2 teaspoon Salt

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"

Bean and Cashew Nut Salad

Servings: 6

Ingredients:

1 cub Dried lima beans soaked overnight OR...
30 ounce -canned lima beans
1 cub Blackeye peas freshly cooked or canned
2 Celery sticks finely chopped
1 small Red sweet pepper seeded and finely chopped
2 tablespoon Roasted cashew nuts (Or more to taste)
2 Green onions; chopped
1 tablespoon Tomato sauce (ketchup)
1 Garlic clove; crushed
Salt and pepper; to taste
¼ teaspoon Cumin or jeera, ground
3 tablespoon Balsamic or wine vinegar
6 tablespoon Olive oil

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

Bean Curd Rolls

Servings: 6

Ingredients:

1 cub Uncooked shortgrain rice
6 each Dried shiitake mushrooms
1 tablespoon Vegetable oil
1 each Garlic clove, minced
½ small Carrot, cut into 1" slivers
3 each Asparagus tips, cut into½" pieces, diagonally
¼ cub Slivered bamboo shoots
¼ cub Ginkgo nuts, optional
2 each Pitted dates, chopped
2 each Green onions, sliced
1 tablespoon Hoisin suce
2 tablespoon Soy sauce
2 teaspoon Rice wine/dry sherry
2 teaspoon Sesame oil
6 each Dried bean curd sheets, soaked for a few minutes
1 tablespoon Flour mixed with 1 tb water
6 tablespoon Vegetable oil

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.

Bean Curd with Broccoli

Servings: 4

Ingredients:

1 ½ teaspoon Cornstarch
¾ cub Stock
1 tablespoon Dry sherry
2 tablespoon Soy sauce
1 tablespoon Sesame oil
1 each Scallion
4 tablespoon Vegetable oil
2 slice Ginger root
2 each Garlic cloves, sliced
2 cub Broccoli, florets & stems
½ teaspoon Salt
½ pound Medium tofu, cubed

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"

Bean Curd with Chinese Parsley

Servings: 3

Ingredients:

2 Hot Italian peppers
½ small Sweet red bell pepper
1 teaspoon Cornstarch
2 tablespoon Oil
¼ teaspoon Salt
½ pound Medium bean curd, cubed
1 tablespoon Soy sauce
½ cub Chopped Chinese parsley

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"

Bean Curd with Ginger

Servings: 4

Ingredients:

3 each Pads tofu
8 each Tree ears
2 tablespoon Peanut oil
1 tablespoon Finely chopped ginger
1 ½ tablespoon Finely chopped garlic
¾ cub Chopped scallions
1 teaspoon Hot chilies, chopped
½ cub Cooked fresh peas
1 teaspoon Sugar
1 tablespoon Red wine vinegar
1 teaspoon Sesame oil

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"

Bean Curd with Pineapple

Servings: 2

Ingredients:

1 pound Bean curd
1 large Can of pineapple chunks
1 teaspoon Cornflour
2 tablespoon Soy sauce
2 tablespoon Dry sherry
Oil
1 each Green onion, chopped
1 cub Bean sprouts

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"

Bean Moussaka

Servings: 4

Ingredients:

2 cub Cooked legumes
4 each Tomatoes, chopped
4 each Garlic cloves, chopped
1 each Onion, chopped
Salt
½ teaspoon Black pepper
2 teaspoon Sage
2 cub Water or stock
1 large Eggplant
2 large Potatoes
1 cub Olive oil
2 tablespoon Ghee
2 tablespoon Flour
2 ½ cub Soya Milk
1 pinch Nutmeg
1 teaspoon Allspice

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"

Bean Soup

Servings: 4

Ingredients:

2 cub Dried beans, soaked
1 each Onion, chopped
2 each Carrots, peeled & sliced
1 each Celery stick, sliced
2 each Tomatoes, chopped
½ cub Olive oil
Bay leaves
1 teaspoon Salt
1 pinch Pepper
1 teaspoon Cumin
3 pint Stock

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"

Bean Stew

Servings: 4

Ingredients:

½ cub Olive oil
2 each Onions, chopped
4 each Garlic cloves
2 pound Runner beans, trimmed & sliced
1 pound Tomatoes, chopped
1 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Basil
2 cub Stock

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"

Bean Stew with Fennel and Tomatoes

Servings: 6

Ingredients:

1 pound Dried cannellini beans rinsed
4 cub Vegetable stock or broth
1 Bay leaf
6 Garlic cloves unpeeled, crushed slightly
2 large Bulbs fennel
½ cub -Olive oil, -OR- up to:
2/3 cub Olive oilPref. Greek extra virgin
5 cub Peeled, seeded, tomatoes *(*chopped), with juicefresh or canned
1 cub Chopped fresh parsley
1 Lemon; juiced
Salt
Freshly ground black pepper

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

Beans with Thyme & Cashew Nuts

Servings: 4

Ingredients:

1 pound Green beans
3 tablespoon Sunflower oil
3 ounce Cashew nuts
1 each Garlic clove, chopped
1 tablespoon Chopped thyme

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"

Bengali Spinach

Servings: 4

Ingredients:

2/3 cub Raw almonds
2 cub Warm water
3 tablespoon Ghee
1 teaspoon Black mustard seeds
½ teaspoon Whole cumin seeds
¼ teaspoon Fenugreek
1 ½ tablespoon Brown sugar
½ tablespoon Grated ginger
1 teaspoon Minced green chilies
2 pound Trimmed fresh spinach
1/3 cub Shredded coconut
1 teaspoon Salt
2 tablespoon Water
⅛ teaspoon Nutmeg

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"

Berbere

Servings: 1

Ingredients:

2 teaspoon Whole cumin seeds
4 each Whole cloves
¾ teaspoon Black cardamom seeds
½ teaspoon Whole black peppercorns
¼ teaspoon Whole allspice
1 teaspoon Fenugreek seeds
½ teaspoon Whole coriander seeds
10 small Dried red chilies
½ teaspoon Grated ginger
¼ teaspoon Turmeric
1 teaspoon Salt
2 ½ tablespoon Sweet Hungarian paprika
⅛ teaspoon Cinnamon
⅛ teaspoon Ground cloves

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"

Bhindi Masala

Servings: 6

Ingredients:

¼ cub Oil
1 large Onion, chopped
10 each Garlic cloves, minced
2 each Fresh green chilies, chopped
1 teaspoon Turmeric
1 tablespoon Cumin, ground
3 pound Okra
Salt

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"

Bhindi Sabji

Servings: 4

Ingredients:

1 pound Fresh okra
3 tablespoon Ghee
1 ½ tablespoon Coriander
½ teaspoon Cumin
½ teaspoon Hungarian paprika
½ teaspoon Garam masala
½ teaspoon Turmeric
1 teaspoon Salt

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"

Black Bean Burritos

Servings: 3

Ingredients:

8 ounce Black Beans; Dry*, OR
30 ounce Black Beans; Canned
1 medium Onion; Finely Chopped
2 Garlic Cloves; Minced
1 Jalapeno Pepper; Seeded AndFinely Chopped, Up To TwoCan Be Used Or To Taste
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
5 tablespoon Olive Or Vegetable Oil
16 ounce Tomatoes; Cut Up, 1 Can
1 ¼-Inch Thick Lemon Slice
1 teaspoon Dried Oregano; Crushed
¼ teaspoon Salt
1 dash Hot Pepper Sauce; (Optional)
6 Flour Tortillas

GARNISHES:
Salsa
Guacamole
Chopped Tomato; (Optional)
Snipped Cilantro

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

Black Bean Chili Burgers

Servings: 6

Ingredients:

1 cub -Water
½ cub Quinoa; rinsed
2 cub Black bean flakes
1 ½ cub -Boiling water
2 teaspoon Chili powder
1 teaspoon Ground cumin
½ cub Fresh cilantro, chopped
2 Green onions; chopped
½ cub Red bell pepper, chopped
½ cub Plain bread crumbs
¾ teaspoon Salt
2 teaspoon Vegetable oil

OPTIONAL GARNISHES:
2 cub Lettuce; shredded
1 cub Grated lo-fat cheddar cheeseOR cheddar-style soy cheese
½ cub Nonfat sour cream
1 cub Bottled salsa
Avocado; diced
Ripe olives, sliced
Green onions; chopped

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

Black Bean Chili with Toasted Spice Seasoning

Servings: 8

Ingredients:

3 cub Dried black beans, soaked
8 cub Water
2 each Jalapeno peppers, minced
1 ½ tablespoon Grated ginger
1 each Bay leaf
1 cub Chopped cilantro
1 teaspoon Cumin seeds
2 tablespoon Chili powder
½ tablespoon Oregano
½ cub Sun-dried tomatoes
4 cub Peeled, chopped plum tomatos
1/3 cub Uncooked bulgur wheat
½ cub Boiling water
Salt & pepper

SEASONING:
½ tablespoon Mustard seeds
½ teaspoon Fennel seeds

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.

Black Bean Quesadillas

Servings: 4

Ingredients:

15 ounce Can black beans, drained
¼ cub Chopped tomato
3 tablespoon Chopped cilantro
12 each Black olives, pitted, sliced
8 each 6" wholewheat tortillas
4 ounce Soy cheese/jalapeno jack, shredded
32 each Spinach leaves, shredded
4 tablespoon Hot salsa

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

Black Bean Relish

Servings: 8

Ingredients:

2/3 cub Black beans; cooked until tender and drained
½ bunch Cilantro; chopped
½ cub Corn
1/3 cub Red bell peppers; seeded, and diced the size of the beans
2 tablespoon Olive oil
1 Lime, juiced
2 dash Tabasco sauce (or to taste)
Salt (to taste)
Pepper (to taste)

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

Black Bean Salad with Oranges

Servings: 4

Ingredients:

3 each Garlic cloves, minced
½ each Red onion, chopped
½ each Red bell pepper, diced
½ each Yellow bell pepper, diced
1 teaspoon Cumin
2 teaspoon Coriander
Juice of 4 limes
½ cub Olive oil
1 each Jalapeno pepper, minced
2 cub Cooked black beans
1 tablespoon Cilantro
2 each Oranges, peeled, sectioned

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

Black Bean Soup

Servings: 4

Ingredients:

1 cub Black beans
4 cub Water
3 each Bay leaves
4 each Cloves
2 each Onions, chopped
2 each Garlic cloves
¼ teaspoon Dry mustard
1 ½ teaspoon Chili powder
Salt to taste

Preparation:

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

"Vegetarian Times Cookbook"

Black Bean Soup

Servings: 6

Ingredients:

1 pound Black beans, soaked
8 cub Water
2 tablespoon Salt
1 cub Onion, chopped
1 cub Green pepper, chopped
1 cub Celery, chopped
1 cub Carrots, chopped
8 tablespoon Olive oil
6 each Garlic cloves
1 tablespoon Cumin
4 teaspoon White vinegar
1 teaspoon Soy sauce

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"

Black Bean with Peppers & Cumin Vinaigrette

Servings: 4

Ingredients:

1 ¼ cub Dried black beans, soaked
4 cub Water
1 each Bay leaf
½ teaspoon Salt
1 tablespoon Red wine vinegar
1 each Clove garlic, minced
¼ teaspoon Cumin
1 teaspoon Hot pepper sauce
1 tablespoon Chopped cilantro
2 tablespoon Olive oil
½ each Red pepper, diced
½ each Yellow pepper, diced
½ each Green pepper, diced
1 each Red onion, diced
4 each Scallion, thinly sliced

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

Black Beans with Bean Curd

Servings: 1

Ingredients:

1 cub Dried red beans
1 tablespoon Soy sauce
1 teaspoon Brown sugar
1 cub Stock
2 each Cakes tofu
2 tablespoon Oil
1 each Green onion, chopped
1 teaspoon Garlic, chopped
1 each Green chili, sliced
1 tablespoon Salted black beans
1 pinch Black pepper

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"

Black Eyed Beans with Basil Sambuca Dressing

Servings: 4

Ingredients:

DRESSING:
1 each Garlic clove, minced
Juice of 1 lemon
1 teaspoon Balsamic vinegar
2 tablespoon Sambuca liqueur
2 tablespoon Fresh basil, chopped
1 teaspoon Black pepper

SALAD:
2 cub Cooked black eyed peas
½ each White onion, chopped
½ each Red bell pepper, diced
¼ cub Chopped fresh basil

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

Black Eyed Pea Salad

Servings: 4

Ingredients:

2 cub Black eyed peas
3 teaspoon Ground coriander
3 each Garlic cloves, minced
3 tablespoon Fresh ginger, grated
½ each Red pepper, chopped OR cayenne to taste
Olive oil
Wine vinegar
Salt
Hungarian paprika

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"

Bonjan Salat (Spicy Eggplant Salad)

Servings: 8

Ingredients:

3 medium Eggplants
2 ½ teaspoon Coarse (kosher salt)
¼ cub Corn oil
1 ½ cub Tomato sauce
¼ teaspoon Pepper
1 teaspoon Hot red chili flakes, or minced fresh chiles
2 teaspoon Ground cinnamon
1 tablespoon Crushed dried mint

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)

Braised Leeks & Mushrooms

Servings: 6

Ingredients:

¼ cub Dry sherry
1 teaspoon Olive oil
5 cub Thinly sliced leeks
1 cub Thinly sliced shiitakes
1 teaspoon Fresh orange juice
½ teaspoon Grated orange peel
1 tablespoon Apple cider vinegar
Salt & pepper to taste

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

Braised Red Onions

Servings: 1

Ingredients:

1 ounce Butter/margarine
4 large Red onions, thinly sliced
Salt & freshly ground black pepper

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"

Braised Spicy Eggplant

Servings: 4

Ingredients:

1 pound Eggplants,
2 teaspoon Salt
1 tablespoon Oil
1 tablespoon Finely chopped garlic
1 tablespoon Finely chopped ginger root
2 tablespoon Finely chopped scallions
2 tablespoon Dark soy sauce
1 teaspoon Dried chile bean sauce, -OR-
1 -dried red chile
1 tablespoon Bean sauce
1 tablespoon Granulated sugar
1 1/3 cub Water
2 teaspoon Chopped scallions (optional)

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"

Briami - Greek Vegetable Casserole

Servings: 6

Ingredients:

1 Eggplant
2 pound Zucchini
4 medium Potatoes
2 Green peppers
1 Red pepper
2 medium Onions
1 cub Olive oil
4 medium Tomatoes
2 Garlic cloves
1 teaspoon Sugar
Salt & pepper; to taste

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

Brilliant Beet Dip

Servings: 6

Ingredients:

1 pound Beets; soft cooked, peeled and cut into chunks
4 ounce Soft tofu; drained
1 tablespoon Apple cider vinegar(Or more, to taste)
2 tablespoon Minced shallots
½ teaspoon Dry mustard
½ teaspoon Dried thyme
½ teaspoon Dried tarragon

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)

Broccoli Soup

Servings: 4

Ingredients:

1 medium Onion, chopped
1 each Garlic clove, crushed
1 tablespoon Sunflower oil
1 each Bay leaf
1 pound Broccoli, chopped
570 ml Vegetable stock
Salt & pepper
Juice of ½ lemon

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"

Broiled Deviled Tomatoes

Servings: 4

Ingredients:

4 Garlic cloves mashed
½ teaspoon Dry mustard
2 tablespoon Virgin olive oil
1 tablespoon Dijon mustard
Salt and pepper to taste
4 small Tomatoes, halved

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"

Brownies

Servings: 1

Ingredients:

1/3 cub Oil
1 teaspoon Vanilla
1 tablespoon White vinegar
1 cub Cold water
1 teaspoon Baking soda
1 cub White sugar
2 tablespoon Cocoa powder
½ teaspoon Salt
1 ½ cub White flour
½ cub Walnuts, chopped

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

Brussel Sprouts in Pecan Sauce

Servings: 1

Ingredients:

1 pound Brussel sprouts; trimmed wi
3 tablespoon Margarine
¼ cub Pecans; chopped
Salt and pepper to taste

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"

Buckwheat Bake

Servings: 4

Ingredients:

1 Onion
4 Tomatoes
½ teaspoon Oil
3 ounce Buckwheat
1 ounce Rice
½ pint Water
1 teaspoon Dried Basil
Salt/pepper as you deem fit

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

Buddhist Monk's Soup

Servings: 8

Ingredients:

1 quart Water
1 pound Pumkin or butternut squash peeled & cut into large chunks
1 Sweet potato peeled & chunked
½ cub Raw peanuts; shelled and skinned. Soaked 30 min, drained & roughly chopped
1/3 cub Dried mung beans soaked 30 min and drained
3 tablespoon Vegetable oil
1 Square of bean curd
1 quart Coconut milk
½ ounce Cellophane noodles, soaked 20 min, drained & cut into 1 inch sections

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)

Buddhist Nuoc Leo

Servings: 1

Ingredients:

1 tablespoon Granulated sugar
2 tablespoon Tuong
2 tablespoon Water
Fresh hot red chili slicesto taste
1 tablespoon Chopped roasted peanuts

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)

Bulghur Burgers

Servings: 24

Ingredients:

4 cub Water
2 cub Bulghur
2 tablespoon Oil
1 Onion, diced
2 Beets, grated
2 Carrots, diced
½ Head cabbage, chopped fine
3 tablespoon Tamari
1 teaspoon Garlic powder

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

Bulgur and Lentil Pilaf

Servings: 4

Ingredients:

1 cub Lentils
4 cub Vegetable broth or water
1 each Bay leaf
3 tablespoon Margarine
1 large Onion, chopped
Salt & pepper
1 cub Coarsely ground bulgur

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"

Bulgur, Lentil & Tofu Casserole

Servings: 4

Ingredients:

¾ cub Lentils
3 cub Stock
1 teaspoon Rosemary
1 teaspoon Tarragon
1 each Bay leaf
2 tablespoon Sesame oil
1 each Carrot, thinly sliced
4 each Garlic cloves, pressed
1 large Onion, chopped
8 ounce Tofu, pressed
¾ cub Corn
¾ cub Bulgur

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"

Butternut Squash Soup

Servings: 5

Ingredients:

½ cub Chopped onions
2 tablespoon Minced garlic
1 tablespoon Minced ginger root
1/3 cub Dry sherry
1 tablespoon Olive oil
2 cub Vegetable broth
4 cub Peeled, seeded, cubed butternut squash
1 tablespoon Lemon juice
½ teaspoon Coriander
½ teaspoon Nutmeg
½ teaspoon Cumin
½ teaspoon Cinnamon
1 tablespoon Lemon rind

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

Cabbage & Dumpling Soup

Servings: 6

Ingredients:

¼ pound Frim tofu
4 tablespoon Water
1 cub Whole wheat flour
⅛ teaspoon Black pepper
¼ teaspoon Salt
½ medium Head cabbage
1 tablespoon Corn oil
8 cub Boiling water
1 each Bay leaf
1 tablespoon Soy sauce
Chopped scallions

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

Cabbage Cooked with Bean Curd

Servings: 4

Ingredients:

3 large Shiitake mushrooms
2 each Cakes medium tofu
1 pound Cabbage, sliced
3 tablespoon Oil
½ teaspoon Salt
2 teaspoon Soy sauce
1 teaspoon Mirin sauce

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"

Cajun Red Beans and Rice

Servings: 4

Ingredients:

2 cub Red kidney beans, soaked
2 Bay leaves
1 ½ cub Onion, chopped
½ teaspoon Thyme
3 Garlic cloves, minced
¾ cub Fresh parsley, minced
1 cub Diced green bell pepper
1 teaspoon Salt
2 tablespoon Red miso
4 cub Freshly cooked brown rice
Chopped scallions to garnish

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"

Cannelini Salad

Servings: 6

Ingredients:

15 ounce Can canelini beans, drained
Grated zest of 1 lemon
Juice of 1 lemon
1 bunch Fresh parsley, chopped
3 each Garlic cloves, minced
2 teaspoon Fresh rosemary, minced
2 each Fresh sage leaves, chopped
2 tablespoon Nicoise olives, pitted & chopped
Salt & pepper to taste
6 each Leaves butter lettuce

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

Capetown Fruit & Vegetable Curry

Servings: 6

Ingredients:

4 cub Coarsely chopped onions
2 tablespoon Peanut oil
2 each Garlic cloves, minced
1 teaspoon Grated fresh ginger
1 ½ tablespoon Ground cumin seeds
1 ½ tablespoon Ground coriander seeds
1 ½ teaspoon Cinnamon
1 teaspoon Turmeric
½ teaspoon Cayenne
½ teaspoon Ground fennel seeds
¼ teaspoon Black cardamom
¼ teaspoon Ground cloves
2 medium Zucchini, quartered & sliced
1 ½ cub Water
1 cub Green beans
2 each Firm, tart apples, cored & cubed
½ each Red bell pepper
1 cub Chopped dried apricots
½ cub Raisins
½ cub Strawberry conserve
Fresh lemon juice

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"

Carol Potter's Noodles with Peanut Sauce

Servings: 4

Ingredients:

FROM TV GUIDE 05/08-14:

CONTAINS SMALL AMOUNT OF OIL:
8 ounce Japanese buckwheat noodles,Thin
¼ cub Smooth peanut butter orTahini
5 tablespoon Black chinese tea, brewed
5 teaspoon Soy sauce
1 teaspoon Chili oil
2 teaspoon Sesame oil
2 teaspoon Rice wine vinegar
2 teaspoon Granulated sugar
2 Garlic cloves, minced
1 Scallion, finely chopped

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

Carrot & Raspberry Preserve

Servings: 1

Ingredients:

1 kg Carrots, peeled & sliced
1 kg Rhubarb, thinly sliced
1 kg Sugar, warmed

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"

Carrot and Zucchini Vichyssoise

Servings: 8

Ingredients:

¼ cub Olive oil
2 pound Carrots; chopped med. small
2 large Onions; chopped medium small
Water (as needed)
¼ cub Olive oil
1 ½ pound Zucchini; peeled (reserve the skins), and chopped medium small
1 large Leek; well washed and chopped medium small

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

Carrot Burgers

Servings: 18

Ingredients:

10 Carrots, peeled and cut intochunks
2 tablespoon Oil
3 Garlic cloves, minced
3 Onions, cut into chunks
2 Celery stalks, diced
2 Green peppers, diced
5 tablespoon Tamari
½ teaspoon Garlic powder
½ teaspoon Basil
½ teaspoon Paprika
½ teaspoon Oregano
½ teaspoon Parsley
½ cub Tahini
3 tablespoon Peanut butter
2 tablespoon Cashew butter (opt)
½ cub Wheat germ, bran or flour(opt)

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

Carrot Cabbage Casserole

Servings: 4

Ingredients:

4 cub Green cabbage, sliced thinly
6 Carrots; sliced thinly
2 Onions; sliced
2 cub Tofu Sour Cream (see below)
2 cub Bread crumbs
¼ cub Sesame seeds
2 tablespoon Oil
1 teaspoon Salt
¼ teaspoon Pepper
2 tablespoon Nutritional yeast

TOFU SOUR CREAM:
2 cub Tofu (firm can be used)
¼ cub Oil
3 tablespoon Lemon juice (or vinegar)
½ teaspoon Salt
1 teaspoon Sugar (optional)

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

Carrot Salad

Servings: 4

Ingredients:

4 medium Carrots, shredded
1 tablespoon Chopped fresh parsley
1 tablespoon Basil
1 tablespoon Scallions
3 tablespoon Lemon juice
2 tablespoon Safflower oil
Salt & pepper

Preparation:

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

Posted by Mark Satterly in Intercook

Cashew "Whipped Cream"

Servings: 2

Ingredients:

1 cub Raw cashews or cashew pieces
1 cub Water
1 cub Sunflower oil
4 tablespoon Maple syrup or othersweetener
½ teaspoon Vanilla extract
Pinch of salt

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

Cashew Cream

Servings: 1

Ingredients:

1 cub Raw, unsalted cashews
¼ cub Water, approximately
2 -to
3 tablespoon Maple syrup
1 teaspoon Vanilla

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

Cashew Mushroom Loaf

Servings: 1

Ingredients:

1 tablespoon Vegetable oil
1 each Small onion, chopped
2 each Garlic cloves, crushed
8 ounce Cashew nuts
4 ounce Fresh breadcrumbs
3 medium Parsnips, cooked & mashed
½ teaspoon Dried rosemary
½ teaspoon Dried thyme
1 teaspoon Nutritional yeast (optional)
¼ pint Hot water
1 each Salt & freshly ground pepper
1 ounce Margarine
8 ounce Mushrooms, chopped

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"

Cauliflower Curry

Servings: 4

Ingredients:

1 tablespoon Canola oil
½ teaspoon Black mustard seeds
¼ teaspoon Cumin seeds
1 Green chili; seeded & minced
4 Curry leaves; crumbled
2 teaspoon Garlic, minced
½ teaspoon Salt
2 teaspoon Ground coriander
1 teaspoon Ground cumin
¼ teaspoon Ground tumeric
¼ teaspoon Red chili powder
2 cub Tomatoes, chopped(fresh or canned)
2 teaspoon Tomato paste
1 teaspoon Honey
1 pound Cauliflower florets
½ pound Potatoes; cubed
1 cub Peas, fresh or frozen
¼ cub -Water
2 tablespoon Lemon juice
¼ cub Fresh cilantro, minced

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

Cauliflower-Broccoli "Cheese" Bake

Servings: 6

Ingredients:

1 medium Cauliflower, cut to florets
1 bunch Broccoli, cut into florets
1 medium Carrot, sliced thinly
2 tablespoon Oil
3 each Garlic cloves, diced
2 each Onions, sliced
3 tablespoon Tamari
½ teaspoon Salt
½ teaspoon Garlic powder
3 cub Cheesy gravy
1 tablespoon Nutritional yeast
1 teaspoon Paprika

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"

Celery Soup

Servings: 4

Ingredients:

2 medium Potatoes; cut into chunks
4 cub Chopped celery
3 cub Vegetable stock
1 teaspoon Saltless if using salted stock
1 tablespoon Vegetable oil
1 cub Finely chopped onion
1 cub Minced celery
1 teaspoon Celery seeds
1 cub Stock *

FOR GARNISH:
Parsley or chives

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

Celery with Pine Nuts

Servings: 4

Ingredients:

1 large bunch
1 small chopped
½ cub Pinenuts; toasted
4 tablespoon MargarineSalt & pepper
1 tablespoon Parsley; chopped italian

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"

Char Flavoured Eggplant & Green Peas

Servings: 6

Ingredients:

1 medium Eggplant, cut into 1" cubes
2 cub Fresh or frozen green peas
4 tablespoon Ghee
1 tablespoon Coarsely crushed coriander
½ tablespoon Coarsely crushed cumin seeds
1 teaspoon Turmeric
1 teaspoon Salt
3 each Whole hot chilies
⅛ teaspoon Asafetida
3 each Sprigs fresh coriander
2 cub Stock

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"

Char Flavoured Potatoes and Green Beans

Servings: 7

Ingredients:

2 medium Tomatoes, chopped
5 medium Potatoes, cubed
2 ½ cub Green beans, cut into 1 ½ inch pieces
1 tablespoon Basil
2 each Whole dried red chilies
4 each Sprigs fresh coriander
½ teaspoon Turmeric
⅛ teaspoon Asafetida
1 teaspoon Salt
1 dash Black pepper
6 tablespoon Ghee
2 2/3 cub Water

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"

Cheesy Gravy

Servings: 1

Ingredients:

½ cub Nutritional yeast
1/3 cub Flour
¼ cub Oil
1 ½ cub Water
1 tablespoon Tamari
½ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Basil
¼ teaspoon Oregano

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"

Cherry and Raspberry Jam

Servings: 1

Ingredients:

1 ½ l Sweet cherries
50 ml Orange juice
25 ml Lemon rind
15 ml Grated orange rind
1 ½ l Raspberries
1 l Sugar
A few drops almond extract

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"

Cherry Jam

Servings: 1

Ingredients:

4 cub Sweet cherries
3 cub Warmed sugar

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"

Chestnut Roast

Servings: 6

Ingredients:

2 tablespoon Butter (or margarine or oil)
1 large Onion; peeled and chopped
2 Celery stalks finely chopped
2 pound Chestnuts; peeled & cooked=OR=-
3 can -Whole chestnuts (15 oz ea.)soaked and cooked
2 tablespoon Chopped parsley
2 tablespoon Lemon juice
1 Garlic clove; crushed
Fresh breadcrumbs (Optional)(should be whole wheat)
Salt
Freshly ground black pepper
¼ cub Oil

FOR COATING:
Dried breadcrumbs

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

Chestnuts with Rice

Servings: 4

Ingredients:

1 medium Onion, sliced finely
¼ pound Mushrooms, sliced
Margarine as required
1 teaspoon All-purpose flour
½ cub Stock
1 pound Chestnuts, boiled
Salt & black pepper
½ cub White wine
2 cub Cooked rice

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"

Chick Pea & Basmati Rice Salad

Servings: 4

Ingredients:

¾ cub Cooked chick peas
1 cub Cooked basmati rice
½ each Red bell pepper, diced
½ each Green bell pepper, diced
½ each Yellow bell pepper, diced
4 each Scallions, sliced
Salt to taste

VINAIGRETTE:
2 teaspoon Toasted sesame seeds
1 teaspoon Sesame oil
¼ teaspoon Cumin
2 tablespoon Lemon juice
1 tablespoon Olive oil

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

Chick Pea & Tahini Dip

Servings: 6

Ingredients:

8 ounce Soaked chick peas
2 each Lemons, juiced
2 each Crushed garlic cloves
5 tablespoon Olive oil
2 tablespoon Tahini
Salt & pepper
Water
Paprika & parsley

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"

Chick Pea and Mushroom Bake

Servings: 2

Ingredients:

112 ½ g Chick peas (dried) or
300 g Chick peas (canned)
7 ½ ml Lemon juice
Ground Black Pepper
2 ½ ml Sunflower Oil
125 g Mushrooms
12 ½ g Sunflower margerine
12 ½ g Wholemeal flour
150 ml Water
12 ½ g Soy cheese
12 ½ g Breadcrumbs

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

Chick Pea Loaf

Servings: 6

Ingredients:

3 cub Chick peas
2 tablespoon Vegetable oil
2 each Garlic cloves, minced
1 large Onion, chopped
2 each Celery stalks, chopped
2 each Carrots, finely chopped
¼ cub Tamari
1 teaspoon Cumin powder
1 each Salt to taste
¼ teaspoon Turmeric
3 tablespoon Tahini

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"

Chick Peas and Sesame Paste

Servings: 4

Ingredients:

1 ½ cub Chick peas, cooked
4 tablespoon Lemon juice
2 each Garlic cloves
4 tablespoon Olive oil
Stock from chick peas
2 tablespoon Parsley, chopped
½ teaspoon Coriander
½ teaspoon Salt
¼ teaspoon Black pepper
4 teaspoon Sesame paste
½ teaspoon Paprika
Parsley to garnish

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"

Chick Peas in Olive-Tahini Sauce

Servings: 4

Ingredients:

2 tablespoon Olive oil
2 each Garlic cloves, minced
1 small Onion, chopped
3 large Celery stalks, chopped
1 medium Red or green bell pepper, chopped
Olive-tahini sauce -- see recipe
3 cub Cooked chick peas
¼ cub Wheat germ
1 tablespoon Soy sauce
½ teaspoon Marjoram
¼ teaspoon Coriander
Black pepper

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"

Chick Peas in Spanish Sauce

Servings: 2

Ingredients:

227 ½ g Chick peas (dried) or
400 g Chick peas (canned)
½ Green pepper
½ Red pepper
½ Green chilli
½ Onion
½ Garlic clove
1 tablespoon Olive oil
½ tablespoon Chopped parsley
½ teaspoon Sea salt
227 ½ g Tomatoes

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

Chickpea Salad with Garlic-Cumin Vinaigrette

Servings: 4

Ingredients:

1 cub Dried chickpeas soaked overnight; -OR-
2 ½ cub Canned chickpeas
1 ½ cub Finely diced red onion
6 tablespoon Extra-virgin olive oil
4 each Garlic cloves; crushed
1 each Red jalapeno chili; minced
3 tablespoon Finely chopped minced herbs(thyme, mint, tarragon, parsley, cilantro)
1 tablespoon Cilantro leaves
2 tablespoon Red wine vinegarOR- lemon juice
1 ½ tablespoon Coarsely crushed cumin seeds
Salt
Freshly ground black pepper

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

Chickpeas Italienne

Servings: 4

Ingredients:

1 ½ cub Dried chick peas, soaked
1 tablespoon Olive oil
1 medium Onion, chopped
2 each Garlic cloves, crushed
14 ounce Canned tomatoes, chopped
1 small Can tomato paste
1 teaspoon Basil
1 teaspoon Oregano
1 dash Cinnamon
2 tablespoon Parsley
Salt & pepper to taste

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

Chili Bean Casserole

Servings: 4

Ingredients:

½ pound Uncooked red kidney beans
2 pint Water
1 tablespoon Olive oil
1 large Onion, finely chopped
1 each Garlic clove, pressed
½ pound Mixed vegetables*
½ teaspoon Basil
½ teaspoon Cumin
¼ teaspoon Cayenne pepper
1 tablespoon Chili powder
14 ounce Tomatoes, chopped finely+
2 tablespoon Tomato paste
3 tablespoon Red wine++
2 ounce Bulgur wheat+++
1 ½ pint Stock
2 tablespoon Lemon juice
Salt & pepper

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"

Chilis in Oil (Nam Prik Pow)

Servings: 1

Ingredients:

4 tablespoon Oil
3 tablespoon Finely chopped garlic
3 tablespoon Finely chopped shallots
3 large Dry red chilis; deseeded coarsely chopped
2 tablespoon Sugar
1 teaspoon Salt

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

Chilled Pear Soup

Servings: 4

Ingredients:

8 Pears; peeled, cored, diced
2 cub Water
¼ teaspoon Sea salt
4 tablespoon Brown rice syrup
½ teaspoon Peeled, finely minced gingerOR-
½ teaspoon -Powdered ginger
¼ teaspoon Anise extract (optional)
Mint leaves, fresh
Strawberries for garnish

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

Chinese Style Bean Sauce with Tofu

Servings: 3

Ingredients:

2 tablespoon Oil
1 teaspoon Grated ginger
1 teaspoon Minced garlic
2 small Minced red peppers
5 each Mushrooms, thinly sliced
3 each Green onions, sliced
16 ounce Tofu, cubed
2 tablespoon Red miso, mixed with ½ c water
1 tablespoon Soy sauce
1 tablespoon Honey
1 tablespoon Tahini
½ teaspoon Vinegar
1 teaspoon Cornstarch dissolved in 2 tb water

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"

Chinese Style Sauteed Firm Tofu

Servings: 4

Ingredients:

24 ounce Firm tofu
2 tablespoon Oil
½ teaspoon Salt
1 small Onion, thinly sliced
6 medium Mushrooms, sliced
1 small Carrot, cut into matchsticks
2 medium Green bell peppers, thinly sliced
1 tablespoon Sake or white wine
1 ½ tablespoon Soy sauce
1 teaspoon Grated ginger
1 tablespoon Sugar
1 tablespoon Water
1 teaspoon Cornstarch dissolved in 3 tb water

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"

Chinese Vegetable Miso Soup

Servings: 6

Ingredients:

1 tablespoon Sesame oil
2 each Celery stalks, sliced
1 medium Carrot, sliced
2 each Garlic cloves, minced
1 cub Vermicelli
1 medium Turnip, diced
2 bunch Scallions, chopped
1 ½ cub Mushrooms, chopped
¾ cub Snow peas
1 cub Mung bean sprouts
2 tablespoon Dry sherry
1 tablespoon Rice or white vinegar
2 each Tofu cakes, diced
4 tablespoon Miso

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"

Chinese Vegetable Stock

Servings: 1

Ingredients:

4 each Dried shiitake mushrooms
Hot water to cover
2 medium Onions
2 large Carrots, peeled
2 each Celery stalks
1 each Leek, washed well
1 tablespoon Vegetable oil
4 each Thin slices fresh ginger
2 each Whole garlic cloves
¼ teaspoon Hot black peppercorns
¼ teaspoon Whole Szechuan peppercorns
1 tablespoon Tamari
8 cub Water

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"

Chocolate Carrot Cake

Servings: 6

Ingredients:

1 ½ cub Finely grated carrots
¾ cub Granulated sugar
½ cub Canola oil
1 cub Boiling water
1 ½ cub Wholewheat flour
½ cub Unsweetened cocoa powder
1 teaspoon Cinnamon
1 ½ teaspoon Baking powder
½ teaspoon Salt

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.

Chocolate Chip Cookies

Servings: 1

Ingredients:

1 cub Shortening
1 cub Brown sugar
2 teaspoon Vanilla
2 cub White flour
½ teaspoon Baking powder
¼ teaspoon Salt
¼ cub Water
1 ½ cub Chocolate chips

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

Chocolate No Bake Cookies

Servings: 1

Ingredients:

½ cub Shortening
2 cub Sugar
½ cub Water
2 tablespoon Cocoa
½ cub Peanut butter
3 cub Oatmeal or:
1 cub Coconut

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

Chocolate Puddle Pudding

Servings: 4

Ingredients:

3 ounce White flour
1 ½ ounce Shortening
3 ounce White Sugar
2 tablespoon Cocoa powder, unsweetened
5 tablespoon Water or plain soya milk
2 ounce Brown sugar
2 tablespoon Cocoa powder
½ pint Water

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

Chox Rouge Aux Groseille Braise

Servings: 6

Ingredients:

1 tablespoon Whole caraway seeds=OR=- Cumin seeds
2 teaspoon Dry red wine
1 Red or yellow onion thinly sliced
¼ teaspoon Salt; more to taste
1 small Red cabbage; thinly sliced
½ cub Currants (or raisins)
2 tablespoon Vinegar (or more to taste)(red wine, cider or rice)
2/3 cub Water or apple juice

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)

Chunky Granola (With No Oil Added)

Servings: 1

Ingredients:

8 cub Rolled oats
1 cub Nuts (more if desired, up to double this amount)
½ cub Sunflower seeds
½ cub Whole milletOR- whole buckwheat groats
3 cub Whole wheat flour (or more)OR- part cornmeal, rice flour, or other whole-grain flour
1 teaspoon Salt (or more, as desired)
½ cub Honey (or more, up to double this amount)
1 cub -Hot water, or up to:
2 cub -Hot water *
1 teaspoon Vanilla

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

Chunky Vegetable Stew with Chickpeas

Servings: 6

Ingredients:

2 tablespoon Oil
2 Garlic cloves
1 cub Chopped onions
2 Celery stalkscut into ½ pieces
2 Carrots; cut into discs
2 medium Parsnips; cut into discs
1 large Potato; cubed
3 cub -Tomato juice, plus:
5 cub -Water
½ cub Chopped parsley
1 teaspoon Marjoram or oregano
Salt and pepper; to taste
1 can Chickpeas; drained
2 cub Shredded cabbage (optional)

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

Coconut Rice

Servings: 4

Ingredients:

3 tablespoon Ghee
1 teaspoon Cumin seeds
1 pinch Turmeric
2 each Cloves
4 each Black peppercorns
2 each Black or brown cardamom pods
2 cub Dried coconut
2 cub Brown rice
3 ¾ cub Water
1 ½ teaspoon Salt
1 tablespoon Chopped almonds

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"

Coconut Snaps

Servings: 1

Ingredients:

1/3 cub Shortening
¾ cub Sugar
¼ cub Water
1 teaspoon Vanilla
1 teaspoon Baking powder
½ teaspoon Salt
1/3 cub Walnuts
½ cub Finely shredded coconut

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

Cold Bean Salad

Servings: 4

Ingredients:

1 cub Cooked pinto beans
1 cub Cooked navy beans
1 cub Cooked red kidney beans
1 each Celery stalk, diced
1 each Green bell pepper, diced
2 each Garlic cloves, diced
½ cub Oil
3 tablespoon Tamari
2 tablespoon Apple cider vinegar
1 tablespoon Light molasses
3 tablespoon Nutritional yeast
½ teaspoon Salt
½ teaspoon Garlic powder
¼ teaspoon Paprika
¼ teaspoon Oregano
¼ teaspoon Basil
⅛ teaspoon Red pepper

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"

Cold Eggplant Provencale

Servings: 10

Ingredients:

3 large Eggplants, sliced to rounds
1 cub Chopped parsley
2 each Large onions, sliced thinly
6 large Tomatoes, sliced
2 large Garlic cloves, minced
2 each Celery hearts, chopped
2 teaspoon Currants
1 teaspoon Basil
1 teaspoon Peppercorns, crushed
1 teaspoon Capers, chopped
Black pepper
1 cub Olive oil
Lemon wedges

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"

Cold Sesame Noodles

Servings: 3

Ingredients:

¼ pound Snow peas; trimmed
½ pound Whole wheat udonOR WW/brown rice udon
1 tablespoon Toasted Sesame oil(Oriental type)
3 tablespoon Sesame tahini
1 large Garlic clove; roasted, peeled -=OR=-
1 small -Raw garlic clove, peeled and minced
2 tablespoon Tamari soy sauce
¼ teaspoon Ground Szechuan peppercorns(Or more, to taste) -=OR=-
⅛ teaspoon Freshly ground black pepper
2 teaspoon Brown rice vinegar
½ teaspoon Maple syrup
¼ cub -Pasta cooking water, approx
1 pinch Cayenne pepper; -=OR=-
3 drop -Hot pepper sesame oil(To taste)

GARNISHES:
1 large Cucumber; peeled, seeded, and diced
1 Scallion; (green part only) thinly sliced
Sesame seasoning salt(gomasio)

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

Cold Sichuan Noodles

Servings: 2

Ingredients:

1 pound Chinese egg noodles
2 tablespoon Peanut oil
2 tablespoon Finely chopped scallions
1 tablespoon Finely chopped garlic
1 tablespoon Yellow bean sauce
2 teaspoon Chili bean sauce
2 teaspoon Finely chopped ginger
1 tablespoon Rice wine or dry sherry
2 tablespoon Dark soy sauce
2 tablespoon Sesame oil

GARNISH:
Fresh corinader leaves

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"

Cold Sweet and Sour Soup

Servings: 6

Ingredients:

3 ounce Olive oil
7 ounce Onion, chopped
10 ½ ounce Cabbage,chopped
10 ½ ounce Tomatoes, chopped
1 pint Water
3 ¼ ounce Lemon juice
4 tablespoon Honey
3 ¼ ounce Orange juice
1 ounce Tofu balls

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"

Corn Muffins

Servings: 1

Ingredients:

2 cub Corn flour or cornmeal (yellow or blue)
1 cub Whole wheat pastry flour
6 ounce Soft tofu
3 cub Water
½ teaspoon Salt (sea salt in book)

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)

Corn Relish

Servings: 1

Ingredients:

20 Ears tender corn; -=OR=-
2 ½ quart -Frozen whole kernel corn, (thawed)
1 ¼ cub Chopped onions
1 cub Chopped green bell peppers
1 cub Chopped red bell peppers
1 cub Chopped celery
2 2/3 cub White vinegar
2 cub Water
1 ½ cub Sugar
4 ½ teaspoon Mustard seeds
1 tablespoon Salt
1 teaspoon Celery seeds
½ teaspoon Ground turmeric

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

Cornish Under Roasted Potatoes

Servings: 1

Ingredients:

4 large Potatoes, quartered
1 medium Onion, chopped
1 each Salt & pepper to taste

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

Country Life Tofu Cheesecake

Servings: 8

Ingredients:

CRUST:
5 cub Finely ground granola
¼ pound Soy margarine

FILLING:
1 cub Soymilk; -OR-
1 cub -Dry Soyagen AND
1 cub -Water
20 ounce Tofu
½ cub Dry fructose
½ cub Refined soy oil
1 tablespoon Vanilla extract
1 teaspoon Almond extract
2 teaspoon Arrowroot powder

TOPPING:
¾ cub Apple juice concentrate
3 tablespoon Arrowroot powder
6 cub Fresh strawberries

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.

Couscous Patties:

Servings: 30

Ingredients:

10 ounce Couscous
6 Green chillies
1 piece of ginger
Salt; to taste
2 teaspoon Vegetable oil
1 teaspoon Mustard seeds
½ cub Urad dahl
3 Dry red chillies
Curry leaves (2-3 sprigs)
2 tablespoon Coconut (optional)

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)

Couscous Stuffed Eggplant

Servings: 4

Ingredients:

1 cub Raw coucous
2 medium Eggplants
3 tablespoon Olive oil
3 each Garlic cloves, minced
5 bunch Scallions, minced
3 medium Tomatoes, chopped
4 tablespoon Wheat germ
2 tablespoon Lemon juice
¼ cub Fresh parsley, minced
1 teaspoon Ground cumin
1 teaspoon Chili powder
½ teaspoon Turmeric
Salt & pepper

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"

Cracked Wheat Bread

Servings: 1

Ingredients:

½ cub Cracked wheat
1 ½ cub Boiling water
1 package Dry yeast
1/3 cub Warm water
¼ cub Shortening
1 ½ teaspoon Salt
2 tablespoon Molasses
2 tablespoon Honey
1 cub Warm water
1 cub Wholewheat flour
4 cub All-purpose flour

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"

Cranberry Fruit Nut Bread

Servings: 12

Ingredients:

1 cub Cranberries, chopped (fresh or frozen)
½ cub Chopped nuts
1 tablespoon Grated orange peel
2 cub Whole wheat pastry flour
1 cub Sugar or Date sugar
1 ½ teaspoon Baking powder
1 teaspoon Salt (optional)
½ teaspoon Baking soda
2 tablespoon Shortening or applesauce
¾ cub Orange juice
1 Egg, well beaten=OR=- Egg replacer

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)

Cranberry Pear Pie

Servings: 8

Ingredients:

3 cub Cranberries (fresh or frozen)
1 cub Maple syrup
1 pound Pears; peeled, cored and cutinto ¼ inch pieces
½ cub Walnuts or pecans
4 ½ teaspoon Cornstarch; dissolved in:
2 tablespoon -Cold water
1 pinch Salt
1 teaspoon Cinnamon
1 Unbaked vegan pie crust
Strips of doughFor lattice top

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

Cranberry Pear Pie

Servings: 8

Ingredients:

3 cub Cranberries (fresh or frozen)
1 cub Maple syrup
1 pound Pears; peeled, cored and cutinto ¼ inch pieces
½ cub Walnuts or pecans
4 ½ teaspoon Cornstarch; dissolved in:
2 tablespoon -Cold water
1 pinch Salt
1 teaspoon Cinnamon
1 Unbaked vegan pie crust
Strips of doughFor lattice top

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

Creamy Green Garlic Dressing

Servings: 1

Ingredients:

8 large Roasted garlic cloves peeled
½ cub Minced parsley, packed tight
2 tablespoon Finely chopped shallots
½ cub Olive oil
2 ounce Silken tofu; mashed
2 -to
3 tablespoon White wine vinegar
½ teaspoon Sea salt; or to taste
2 tablespoon -Water, or more as needed

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"

Creamy Green Garlic Dressing

Servings: 1

Ingredients:

8 large Roasted garlic cloves peeled
½ cub Minced parsley, packed tight
2 tablespoon Finely chopped shallots
½ cub Olive oil
2 ounce Silken tofu; mashed
2 -to
3 tablespoon White wine vinegar
½ teaspoon Sea salt; or to taste
2 tablespoon -Water, or more as needed

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

Creamy Lemon Tart Pudding

Servings: 1

Ingredients:

10 ½ ounce Package silken tofu
¾ cub Fresh lemon juice
2 tablespoon Arrowroot powder/cornstarch
1 cub Fructose/sugar

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

Creamy Spinach Soup (Lf)

Servings: 4

Ingredients:

1 large Onion; coarsely chopped
6 cub -Water
3 Potatoes; peeled & chopped
3 Zucchini; thickly sliced
1 tablespoon Low-sodium soy sauce;
2 cub Fresh spinach leaves;tightly packed
Pepper; black to taste
1/3 cub Enoki mushrooms; trimmedoptional

PER SERVING:
123 *cals
3 *gm protein
⅛ *gm fat
27 *gm carbo
181 *mg sodium
5 *gm fiber

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

Creole Beans & Rice

Servings: 4

Ingredients:

3 cub Red kidney beans, cooked
½ teaspoon Cayenne pepper
¼ teaspoon Allspice
3 each Scallions
1 each Cucumber, peeled & sliced
2 each Tomatoes, chopped
¾ cub Fresh parsley
¼ cub Vegetable oil
3 ½ tablespoon Cider vinegar
1 dash Tabasco oil
3 tablespoon Vegetable oil
1 large Onion, chopped
4 each Garlic cloves, minced
3 each Celery stalks, chopped
1 large Carrot, diced
2 each Green peppers, chopped
1/3 cub Tomato paste
1 teaspoon Cider vinegar
1 ½ teaspoon Brown sugar
1 teaspoon Dijon mustard
1 pinch Salt
2 teaspoon Oregano
⅛ teaspoon Cayenne
⅛ teaspoon Allspice
2 ½ cub Rice, cooked

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"

Crisp Split Peas

Servings: 4

Ingredients:

1 cub Yellow split peas
2 teaspoon Baking soda
Vegetable oil for deep-frying
½ teaspoon Chili powder
½ teaspoon Ground coriander
1 pinch Ground cinnamon
1 pinch Ground cloves
1 teaspoon Salt

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

Crispy Bean Curd Cubes with Peanut Dipping Sauce

Servings: 4

Ingredients:

¾ pound Bean curd (tofu) cut into 1-inch cubes
1 ¼ cub Peanut oil; for deep-frying

SAUCE:
1 ounce Roasted peanuts
1 tablespoon Sugar
2 tablespoon Water
2 teaspoon Chinese white rice vinegarOR- cider vinegar
1 tablespoon Finely chopped cilantro
½ teaspoon Salt
½ teaspoon Chili oil

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"

Croquettes De Couscous Et Pois Chiches

Servings: 24

Ingredients:

2/3 cub Hulled, raw sunflower seeds (optional)
2 cub Cooked and drained chickpeas
1 cub Uncooked couscous
½ cub Tomato juice
½ cub Dry red wine
3 tablespoon Soy sauce
2 tablespoon Dijon mustard
2 tablespoon Red wine vinegar
2 teaspoon Dried rosemary
1 teaspoon Dried thyme
½ teaspoon Black pepper
3 tablespoon Minced fresh parsley
3 Garlic cloves; pressed
1 tablespoon Olive oil

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)

Crusty French Bread

Servings: 1

Ingredients:

1 tablespoon Dry yeast
½ cub Warm water
1 teaspoon Salt
2 tablespoon Vegetable oil
¼ teaspoon Sugar
3 cub White flour
Cornmeal

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"

Crusty Garlic Bread

Servings: 1

Ingredients:

1 tablespoon Dry yeast
1 cub Warm water
1 teaspoon Salt
2 tablespoon Vegetable oil
6 each Crushed garlic cloves
4 cub Unbleached white flour
3 tablespoon Wheatgerm

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"

Crusty Rye Bread

Servings: 1

Ingredients:

2 cub Rye flour
1 tablespoon Dry yeast
½ cub Warm water
1 teaspoon Salt
2 tablespoon Vegetable oil
2 tablespoon Cider vinegar
½ cub Unbleached white flour

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"

Cumin Nan

Servings: 6

Ingredients:

2 cub All purpose flour
1 teaspoon Active dry yeast
1 tablespoon Sugar
1 teaspoon Salt, optional
3 each Garlic cloves, minced
1 tablespoon Cold pressed corn oil
1/3 cub Packaged mash potato flakes
1 teaspoon Whole cumin seeds, toasted
1 cub Warm water

Glaze:
1 tablespoon Corn oil
2 each Garlic cloves, minced

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

Curried Almonds

Servings: 4

Ingredients:

8 ounce Blanched almonds
2 tablespoon Mango chutney
1 teaspoon Turmeric
1 teaspoon Curry powder

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"

Curried Carrot Soup

Servings: 8

Ingredients:

1 medium Onion, chopped
2 tablespoon Olive oil
1 pound Carrots, chopped
2 each Garlic cloves, chopped
½ teaspoon Yellow mustard seed
½ teaspoon Turmeric
½ teaspoon Ginger
½ teaspoon Cumin
¼ teaspoon Cinnamon
⅛ teaspoon Cayenne
1 tablespoon Lemon juice
1 cub Water
3 tablespoon Ghee
3 tablespoon Flour
4 cub Soy milk, water
1 tablespoon Honey or other sweetener

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"

Curried Cauliflower & Potatoes (Aloo Gobi)

Servings: 5

Ingredients:

2 each Hot green chilies, minced
1 each ½" piece of ginger root
1 teaspoon Cumin seeds
1 teaspoon Black mustard seeds
4 tablespoon Ghee
3 medium Potatoes, diced
1 medium Cauliflower in florets
2 medium Tomatoes, diced
½ teaspoon Turmeric
2 teaspoon Coriander
½ teaspoon Garam masala
1 teaspoon Brown sugar
1 teaspoon Salt
3 tablespoon Coarsely chopped coriander

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"

Curried Lentil Pie

Servings: 8

Ingredients:

Pastry for 2 crust pie
2 tablespoon Oil
1 large Onion, chopped
2 each Garlic cloves, chopped
1 medium Potato, diced
1 medium Carrot, sliced
1 small Green bell pepper, diced
1 tablespoon Coriander powder
1 teaspoon Cumin powder
1 teaspoon Ginger powder
1 teaspoon Turmeric
1 cub Green lentils
2 cub Water
2 tablespoon Tomato paste
Salt & pepper

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"

Curried Lentils with Spinach

Servings: 4

Ingredients:

1 cub Lentils
1 tablespoon Olive oil
2 each Garlic cloves, minced
½ pound Spinach leaves, washed, stemmed & chopped
14 ounce Can plum tomatoes
2 tablespoon Tamari
2 teaspoon Curry powder
¼ teaspoon Grated ginger
¼ teaspoon Cinnamon
¼ teaspoon Nutmeg

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"

Curried Potatoes with Eggplant (Aloo Baigan Sabji)

Servings: 5

Ingredients:

1 each ½" piece of ginger root
2 each Minced green chilies
¼ cub Shredded unsweetened coconut
½ teaspoon Garam masala
4 tablespoon Ghee
1 teaspoon Black mustard seeds
½ tablespoon Whole cumin seeds
⅛ teaspoon Asafetida
6 medium Potatoes, boiled & cubed
1 teaspoon Turmeric
1 tablespoon Coriander
1 small Eggplant in 1" cubes
1 teaspoon Salt
3 tablespoon Fresh coriander, chopped
1 tablespoon Lemon juice

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"

Curried Sesame Sauce

Servings: 1

Ingredients:

1 cub Water
2/3 cub Tahini
1 tablespoon Curry powder
2 tablespoon Soy sauce

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.

Curried Spinach & Chick Pea Soup

Servings: 8

Ingredients:

2 tablespoon Vegetable oil
2 each Garlic cloves, minced
1 medium Carrot, grated
¼ cub Raw barley
1 each Bay leaf
2 ½ cub Stock
4 cub Cooked chick peas
¾ pound Spinach, steamed & chopped
1 small Zucchini, diced
1 ½ teaspoon Favourite curry powder
¼ teaspoon Thyme
¼ teaspoon Cumin
Salt & pepper
2 cub Stock
2 tablespoon Lemon juice

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"

Curried Whole Chick Peas (Chole)

Servings: 6

Ingredients:

1 ¼ cub Chick peas
5 ½ cub Water
1 each Bay leaf
5 tablespoon Ghee
1 each 2" cinnamon stick
6 each Black peppercorns
½ teaspoon Black cardamom seeds
8 each Whole cloves
1 tablespoon Whole cumin seeds
1 tablespoon Grated ginger
1 teaspoon Minced green chili
1 teaspoon Turmeric
1 ½ teaspoon Hungarian paprika
1 tablespoon Coriander
½ teaspoon Cayenne
⅛ teaspoon Asafetida
1 each Large tomato, diced
1 teaspoon Salt
3 tablespoon Lemon juice
3 tablespoon Coarsely chopped coriander

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"

Dairy-Free Pasta "Cheese" Sauce

Servings: 4

Ingredients:

½ cub Minced green onions
2 tablespoon Olive oil or water forsauteeing
1 tablespoon Whole wheat pastry flour
3 tablespoon Nutritional yeast
1 ½ To 2 cups water
2 tablespoon Sesame tahini
2 teaspoon "chicken"-flavored vegetablebroth or light miso
½ cub Soymilk
Fresh ground pepper to taste
Ground rock salt

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

Date Muffins

Servings: 12

Ingredients:

1 cub Cooking dates, chopped
1 cub Boiling water
2 tablespoon Vegetable oil/vegetable shortening
1 ¾ cub All purpose white flour
1 teaspoon Vanilla
1 teaspoon Baking soda
1 cub Brown sugar
1 ½ teaspoon Baking powder
½ teaspoon Salt
1 cub Walnuts, chopped

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

Deep Fried Tofu with Plum Sauce

Servings: 16

Ingredients:

1 pound Firm tofu
½ cub Sesame seeds
2 tablespoon Cornstarch
3 tablespoon Whole-wheat flour
¼ cub Vegetable oil
1 ½ pound Red plums, pitted, peeled & chopped
¾ cub Sugar
1 tablespoon Soy sauce
1 tablespoon Teriyaki sauce
2 each Garlic cloves, chopped
Water to cover

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"

Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccoli

Servings: 4

Ingredients:

1 ½ Cakes bean curd
Vegetable oil for deep-frying
6 medium Chinese dried mushrooms
1 medium Onion
8 ounce Broccoli
3 tablespoon Vegetable oil
3 slice Ginger root
4 tablespoon Vegetarian stock

SAUCE:
2 tablespoon Light soy sauce
1 tablespoon Hoisin sauce
2 teaspoon Chili sauce
1 teaspoon Sugar

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

Deep-Fried Tofu

Servings: 6

Ingredients:

FORMATTED BY S.GRABOWSKI:
1 pound Tofu, cut in ½ inch cubes
½ cub Wheat germ
3 tablespoon Cornstarch
Vegetable oil for deep fry
Soy sauce ->OR<-
Sweet and sour sauce

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

Deep-Fried Yellow Bean Paste (Baa Yir)

Servings: 3

Ingredients:

4 ounce Dried moong beans soaked in water for 30 minutes, and drained
1 tablespoon Plain flour
2 teaspoon Red curry paste
1 tablespoon Light soy sauce
1 teaspoon Sugar
2 Kaffir lime leaves rolled into a cigarette & finely sliced into slivers
Oil; for deep-frying

THE SAUCE:
4 tablespoon Sugar
6 tablespoon Rice vinegar
½ teaspoon Salt

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

Devil's Food Cake

Servings: 1

Ingredients:

1 ¾ cub All purpose flour
3 teaspoon Cocoa powder
½ teaspoon Salt
1 teaspoon Baking soda
1 ½ teaspoon White vinegar
1 cub Water
1 ½ teaspoon Vanilla
6 teaspoon Vegetable oil

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

Dhansak

Servings: 4

Ingredients:

1 cub Mixed legumes
3 cub Water
1 pound Mixed vegetables
4 tablespoon Ghee
1 small Onion, diced.
2 each Garlic cloves, chopped
1 each Green chili, chopped
½ teaspoon Turmeric
2 teaspoon Garam masala
Salt to taste
1 tablespoon Lemon juice
3 tablespoon Chopped cilantro

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"

Dipping Sauce

Servings: 1

Ingredients:

1 tablespoon Tamari soy sauce
1 teaspoon Dark sesame oil
1 teaspoon Rice vinegar
¼ teaspoon Chili oil
¼ teaspoon Honey
1 tablespoon Water

Preparation:

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

"Sundays at Moosewood Restaurant Cookbook"

Dolma Ici Zeytinyagli (Rice Stuffing for Vegetables)

Servings: 1

Ingredients:

½ pound Long grained rice
½ cub Olive oil
1 cub Water
1 large Tomato
1 medium Onion
Few sprigs dill & parsley
1 ounce Pine nuts (pignoli)
1 teaspoon Sugar (more to taste)
1 pinch Thyme
Salt and pepper
1 ounce Currants

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.

Dolmadakia (Stuffed Grapeleaves with Rice)

Servings: 75

Ingredients:

16 ounce Grape leaves
¾ cub Extra virgin olive oil
3 Onions; more if desired
(shredded or minced finely)
1 ¾ cub Rice
1 Lemon, juiced or more, to taste
Dill; very finely chopped
1 ¾ cub -Hot water
¾ teaspoon Salt
¼ teaspoon Pepper

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)

Dolmades Yialandzi (Stuffed Grapevine Leaves)

Servings: 60

Ingredients:

¾ cub Olive oil
½ small Onion; chopped
8 Scallions; chopped fine
2 large Garlic cloves; chopped
1 cub Raw long-grain rice
1 bunch Fresh dill; chopped
½ bunch Fresh parsley; chopped
1 ½ Lemons (or more), juice only
Salt & freshly ground pepper
1 cub Hot water
1 pound Jar grapevine leaves

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

Domatosoupa Me Spaghetti

Servings: 2

Ingredients:

455 g Tinned tomatoes, sieved
2 Celery sticks, chopped
1 Onion, chopped
1 Large carrot, chopped
1 Medium potato, diced
60 ml Olive oil
Sea Salt
Black pepper
22 g Wholemeal spaghetti 1" bits

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

Domesticated Chick-Pea Dip

Servings: 6

Ingredients:

6 Garlic Cloves
1 cub Olive Oil
3 cub Chick-Peas; Cooked
¼ teaspoon Black Pepper
½ cub Lemon Juice

GARNISH:
Parsley; Chopped
1 tablespoon Salt

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

Drunkard's Noodles (Gueyteow Pad Ki Mow)

Servings: 2

Ingredients:

2 tablespoon Oil
1 Garlic clove; finely chopped
2 small Fresh red or green chilis finely chopped
4 ounce Sen yai noodles
1 small Onion; cut into segments
1 medium Tomato; cut into segments
4 Kaffir lime leaves roughly chopped
6 Sweet basil leaves
1 teaspoon Dark soy sauce
2 tablespoon Light soy sauce
½ teaspoon Sugar
1 small Sweet red or green pepper finely chopped

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

Easy Chocolate Cake

Servings: 1

Ingredients:

2 2/3 cub Flour
2 teaspoon Baking soda
2/3 cub Cocoa powder
2 cub White sugar
1 teaspoon Salt
2 cub Water
2 teaspoon Vanilla
2/3 cub Vegetable oil
2 teaspoon White vinegar

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

Easy Tomato Soup

Servings: 8

Ingredients:

2 medium Onions, coarsely chopped
2 tablespoon Olive oil
1 ½ pound Potatoes, diced
2 teaspoon Oregano
1 teaspoon Basil
2 teaspoon Parsley
1 teaspoon Salt
2 teaspoon Black pepper
28 ounce Can tomatoes
7 cub Stock

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

Eggless Mayo ("Better 'n Hellman's")

Servings: 1

Ingredients:

1 cub Edensoy (Original)
2 2/3 cub Oil
2 tablespoon Cider Vinegar
1 tablespoon Maple Syrup (or sugar)
1 teaspoon Salt

NOW TRY THIS:

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

Eggplant a la Provencale

Servings: 4

Ingredients:

3 large Eggplants
Coarse salt
Olive oil
2 pound Ripe tomatoes
3 each Garlic cloves, chopped
2 tablespoon Parsley, chopped
1 tablespoon Lemon juice
⅛ teaspoon Sugar
Salt & pepper
Parsley to garnish

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"

Eggplant Bharta

Servings: 4

Ingredients:

2 medium Eggplants, halved
½ cub Finely chopped onion
2 each Green chilies, chopped
¼ teaspoon Salt
¼ cub Cilantro, chopped
1 tablespoon Ghee
½ teaspoon Oil

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"

Eggplant Lasagne

Servings: 6

Ingredients:

1 medium Eggplant
½ Lemon; juiced
Salt
¼ cub Unbleached flour
¼ cub Cornmeal
½ teaspoon Oregano
½ teaspoon Garlic powder
⅛ teaspoon Black pepper
2 tablespoon Oil

RICOTTA-STYLE FILLING:
1 ½ pound Firm tofu
¼ cub Lemon juice
2 teaspoon Dried basil; -=OR=-
2 tablespoon -Fresh chopped basil
2 teaspoon Honey
1 teaspoon Salt
1 Garlic clove
1 ½ cub Tomato sauce

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)

Eggplant Provencale

Servings: 6
1 ½ cub Uncooked brown rice
1 tablespoon Olive oil
1 pinch Saffron
3 cub Water
1 ½ teaspoon Salt

Eggplant Salad

Servings: 6

Ingredients:

1 pound Eggplant, peeled & cubed
1 pound Tomatoes, chopped
2 teaspoon Hungarian paprika
1 teaspoon Salt
1 each Garlic clove, minced
Tabasco sauce to taste
4 tablespoon Olive oil

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"

Eggplant Stuffing

Servings: 6

Ingredients:

3 medium Eggplants (1 lb ea.)
¼ cub Olive oil
1/3 cub Chopped scallions=OR=- Shallots
1 Garlic clove; sliced (opt.)
¼ cub Chopped fresh parsley
2 tablespoon Chopped fresh fennel or dill
½ teaspoon Allspice; more if necessary
¼ cub Dry white wine
2 tablespoon Tomato paste; MIXED WITH:
½ cub Water
Salt & freshly ground pepper
½ cub Bread crumbs

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

Eggplant with Quinoa and Chickpeas

Servings: 4

Ingredients:

2 Eggplants (sm. to med.)water to fill large pot
1 cub Quinoa
2 ½ cub Water
¼ cub Water
1 small Onion; peeled, chopped, -OR-
½ large -Onion, peeled and chopped
2 Garlic cloves; minced
1 Poblano pepper seeded and chopped fine
1 Banana or hungarian pepper seeded and chopped fine
½ cub Tomato puree or tomato sauce
½ teaspoon Salt
Freshly ground pepper to taste
¼ cub Ground walnuts
1 cub Cooked chickpeas
1 tablespoon Wheat flour
1 tablespoon Gluten flour

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

Eggplant Yeast Bake

Servings: 6

Ingredients:

2 tablespoon Oil
2 each Garlic cloves, diced
3 large Onions, sliced
4 tablespoon Tamari
½ teaspoon Garlic powder
½ teaspoon Basil
½ teaspoon Salt
3 tablespoon Wholewheat flour
½ cub Nutritional yeast
1 cub Water
3 tablespoon Tahini
1 large Eggplant, peeled & cut into ¼ inch thick rounds
¼ teaspoon Paprika

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"

Eggplant, Red Pepper & Spinach Curry

Servings: 4

Ingredients:

1 medium Eggplant, cubed
Salt
1 large Spanish onion, chopped
2 tablespoon Ghee
1 tablespoon Grated ginger
1 tablespoon Cumin
2 teaspoon Coriander
1 teaspoon Cinnamon
½ teaspoon Turmeric
⅛ teaspoon Cayenne
⅛ teaspoon Ground cardamom
½ teaspoon Salt
½ cub Apple juice
1 cub Water
10 ounce Spinach, washed, stemmed
2 each Red bell peppers, cubed
1 tablespoon Lemon juice

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"

Eggplant-Spinach Curry

Servings: 8

Ingredients:

¼ cub Oil
1 teaspoon Black mustard seeds
12 Garlic cloves; minced
2 pound Spinach; rinsed, dried, and finely chopped
1 medium Eggplant cut into ½" cubes
1 Piece ginger root (1-inch)peeled and grated
¼ teaspoon Jalapeno chiles, minced
¼ teaspoon Tumeric powder
¼ teaspoon Paprika
½ teaspoon Ground coriander
½ teaspoon Ground cumin
2 medium Tomatoes; finely chopped
Salt
Cilantro sprigs, for garnish

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

Eggplant-Tomato Sauce

Servings: 6

Ingredients:

1 teaspoon Olive oil
¾ cub Dry sherry
1 small Onion, finely chopped
2 each Garlic cloves, minced
¼ cub Celery, chopped
1 cub Peeled, cubed eggplant
½ cub Minced red bell pepper
½ teaspoon Nutmeg
3 cub Plum tomatoes, chopped
1 tablespoon Fresh basil
Salt & pepper

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

English Muffins

Servings: 1

Ingredients:

1 cub Warm water
1 tablespoon Dry yeast
2 tablespoon Vegetable oil
1 teaspoon Salt
2 cub Unbleached white flour
1 cub Whole wheat flour

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"

Ethiopian Ambasha

Servings: 1

Ingredients:

1 tablespoon Active dry yeast
¼ cub Warm water
2 tablespoon Ground coriander
1 teaspoon Ground cardamom
½ teaspoon White pepper
1 teaspoon Ground fenugreek
2 teaspoon Salt
1/3 cub Vegetable oil
1 ¼ cub Lukewarm water
5 cub Unbleached flour
1 tablespoon Cayenne
2 tablespoon Oil
¼ teaspoon Ground ginger
1 pinch Ground cloves
⅛ teaspoon Cinnamon

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"

Fakes Xithati (Sour Lentil Soup)

Servings: 6

Ingredients:

2 cub Brown lentils
2 quart Water
1 cub Finely chopped spring onions
1 Garlic clove (opt.); crushed
¼ cub Finely chopped coriander *
1/3 cub Olive oil
¼ cub Cold water
1 tablespoon Flour
¼ cub Vinegar (or to taste)
Salt
Freshly ground black pepper

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

Falafel

Servings: 6

Ingredients:

1 cub Dried chickpeas; soaked in
5 cub -Water for 24 hours
1 teaspoon Baking soda
1 teaspoon Salt
½ cub Finely minced onion
2 tablespoon Finely minced parsley
1 teaspoon Ground cumin
1 teaspoon Ground coriander
2 Garlic cloves; finely minced
1 tablespoon Lemon juice
1 dash Black pepper

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)

Falafel

Servings: 20

Ingredients:

FORMATTED BY S.GRABOWSKI:
2 cub Cooked chickpeas ->OR<-
1 ounce can garbanzo beansdrained and rinsed
1/3 cub Water
1 Slice whole wheat bread;crusts removed
1 tablespoon Unbleached white flour
½ teaspoon Baking soda
3 Cloves chopped garlic
1 Egg, sl. beaten
2 tablespoon Chopped parsley
¾ teaspoon Salt
¼ teaspoon Fresh ground black pepper
¼ teaspoon Ground cumin
½ teaspoon Ground tumeric
¼ teaspoon Dried basil
¼ teaspoon Dried marjoram
1 tablespoon Tahini ->OR<-
Olive oil
Cayenne pepper to taste
Vegetable oil for deep fry
Flour for coating
5 Whole wheat pita, halved
½ cub Chopped onion
1 Tomato, peeled & diced
1 cub Shredded lettuce

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

Falafel

Servings: 18

Ingredients:

1 cub Dried chickpeas
1 teaspoon Baking soda
1 teaspoon Salt
½ cub Finely minced onion
2 tablespoon Finely minced parsley
1 teaspoon Ground cumin
1 teaspoon Ground coriander
2 each Garlic cloves, mashed
Pepper to taste
1 tablespoon Lemon juice
⅛ teaspoon Cayenne
Oil for deep frying

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

Falafel

Servings: 4

Ingredients:

3 each Garlic cloves
½ medium Onion, chopped
½ cub Minced fresh parsley
1 ½ cub Cooked chick peas
1 tablespoon Fresh lemon juice
1 teaspoon Ground cumin
½ teaspoon Basil
½ teaspoon Coriander
½ teaspoon Thyme
½ teaspoon Salt
½ teaspoon Hot pepper sauce
Black pepper to taste
2 slice French bread, torn & soaked in cold water to cover
½ cub Wholewheat flour
1 tablespoon Extra-virgin olive oil

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

Falafel (Lebanese)

Servings: 12

Ingredients:

1 pound Chick peas; (soaked for 24 h
1 medium Onion
1 medium Potato; peeled
4 Garlic cloves
1 teaspoon Ground coriander
1 teaspoon Cumin
2 teaspoon Salt
½ teaspoon Pepper
½ teaspoon Cayenne
1 tablespoon Flour
Vegetable oil for frying
2 teaspoon Baking soda

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.

Falafel Golden Domes with Tahini Sauce

Servings: 4

Ingredients:

1 pound Chickpeas; soaked overnight, cooked, and drained.
3 Garlic cloves; minced
½ teaspoon Baking powder
2 teaspoon Ground cinnamon
2 teaspoon Ground cumin
1 bunch Parsley; minced
1 medium Onion; grated
4 Scallions; minced
2 tablespoon Fresh cilantro, chopped
3 cub Vegetable oil
4 Pita breads; warmed
1 Tomato; finely chopped
2 Lemons; juiced

TAHINI SAUCE:
2/3 cub Tahini (sesame paste)
3 tablespoon -Water (or as needed)
2 Lemons, juiced
2 Garlic cloves; minced
1 tablespoon Fresh parsley, minced
Black pepper

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

Fanchie-Dofu

Servings: 4

Ingredients:

24 ounce Tofu
5 tablespoon Oil
1 teaspoon Salt
2 Tomatoes, cut into 8 wedges
1 Garlic clove, minced
1 teaspoon Sake
3 tablespoon Water
½ Leek or onion, diced
1 tablespoon Cornstarch dissolved in 3 tb water
1 cub Green peas, parboiled

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"

Fasoulada

Servings: 2

Ingredients:

170 g Haricot beans
½ Chopped leek
1 Chopped carrot
1 Chopped onion
1 Chopped celery stick
220 g Canned tomatoes
100 ml Olive oil
Sea Salt
Black pepper
⅛ teaspoon Paprika
1 Small potato

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

Fassoulada (Greek Bean Soup)

Servings: 8

Ingredients:

1 pound Dried navy beans
2 Onions; chopped
2 Celery stalks with leaves chopped
2 Carrots; scraped & diced
4 Sprigs fresh parsley;chopped
1 cub Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 cub Olive oil

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

Fava Bean Salata

Servings: 8

Ingredients:

1 ½ cub Dried fava or butter beans soaked overnight in water
1/3 cub Extra-virgin olive oil
½ cub Finely chopped onion
1 Garlic clove; finely chopped
1/3 cub Finely diced carrot
1/3 cub Finely diced celery
1 Bay leaf; crumbled
2 ½ tablespoon Minced flat-leaf parsley
Sea salt; to taste
½ teaspoon Freshly ground black pepper or more to taste
1 slice Coarse-grain bread crust removed, and soaked for 5 minutes in:
2 tablespoon Olive oil; (or to taste)
1 small Lemon; juiced

FOR SERVING:
1 pinch Paprika; (generous)

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"

Fennel, Orange and Caper Salad

Servings: 4

Ingredients:

2 each Fennel bulbs
1 tablespoon Capers;drained
1 tablespoon Dill, fresh; chopped

DRESSING:
¼ each Orange; seeded
2 teaspoon Red wine vinegar
1 tablespoon Dijon mustard
2 teaspoon Sugar
½ teaspoon -Salt
4 tablespoon Olive oil

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"

Five Dahl Soup

Servings: 1

Ingredients:

3 tablespoon Mung beans
3 tablespoon Pigeon peas
3 tablespoon Yellow split peas
3 tablespoon Green split peas
3 tablespoon Chick peas
7 cub Stock
1 teaspoon Turmeric
1 tablespoon Coriander
1 tablespoon Shredded ginger root
3 tablespoon Ghee
1 teaspoon Salt
4 ounce Fresh spinach
2 teaspoon Whole cumin seeds
2 teaspoon Minced green chilies
1 each Bay leaf
⅛ teaspoon Asafetida
¼ teaspoon Cayenne
½ teaspoon Garam masala
2 tablespoon Chopped coriander

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"

Five-Spice Tofu

Servings: 1

Ingredients:

2 each Ckes tofu, firm
3 tablespoon Tamari
¾ cub Water
¼ teaspoon Five-spice powder
2 each Whole stars of star anise
1 teaspoon Molasses

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"

Fragrant Coconut Rice

Servings: 4

Ingredients:

2 tablespoon Peanut oil
½ pound Finely chopped onion
2 cub Long-grain rice, cooked
1 teaspoon Tumeric
2 teaspoon Salt
2 cub Fresh or canned coconut milk
2/3 cub Stock (chicken or vegetable)
2 Whole cloves
1 Whole cinnamon stickOR- Chinese cinnamon bark
2 Bay leaves

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

Fred's Hottest Shrimp ****

Servings: 1 servings

Ingredients:

1 pound Medium Shrimp, Shelled And Deveined, Shells Reserved
½ cub Water
2 teaspoon Tabasco Pepper Sauce
1 tablespoon Catsup
1 teaspoon Salt
1 ½ teaspoon Sugar
pinch White Pepper
4 tablespoon Olive Oil
1 small Green Pepper, Cut Into ½-Inch Cubes
1 small Red Pepper, Cut Into ½-Inch Cubes
4 Minced Garlic Cloves
½ cub Diced Onion
1 tablespoon White Wine

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.

Freezer Strawberry Jam

Servings: 1

Ingredients:

1 quart Ripe strawberries
4 cub Sugar
2 tablespoon Lemon juice
½ each Bottle of liquid pectin

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"

French Bread

Servings: 1

Ingredients:

3 cub Unbleached white flour
1 ½ teaspoon Salt
3 tablespoon Wheatgerm
1 tablespoon Dry yeast
1 cub Warm water

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"

French Mushroom Salad

Servings: 4

Ingredients:

12 each Mushrooms
1 cub Olive oil
12 small Pearl onions
2 small Boston lettuce heads
2 large Tomatoes
2 each Celery stalks, diced
1 small Lemon, juiced
2 teaspoon Tomato paste
1 each Sprig fresh thyme, chopped
1 each Bay leaf
1 teaspoon Coriander seeds
4 ounce Dry white wine
Salt & pepper

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"

French Rice Salad

Servings: 6

Ingredients:

3 cub Cooked rice
1 cub Diced carrots
1 cub Diced green bell pepper
1 cub Sliced mushrooms
1 cub Green peas
1 small Celery stalk
2 tablespoon Chopped fresh parsley

MARINADE:
¼ cub Olive oil
¼ cub Vegetable oil
¼ cub Lemon juice
1 each Garlic clove, pressed
1 teaspoon Dried tarragon
1 teaspoon Dill
1 teaspoon Marjoram
1 teaspoon Basil

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"

Fresh Cucumber Pickle (Ajad)

Servings: 3

Ingredients:

4 tablespoon Rice vinegar
2 teaspoon Sugar
½ teaspoon Salt
1 ounce Cucumber; finely chopped
2 small Shallots; finely chopped
1 small Carrot; finely chopped
1 small Red or green chili finely chopped

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

Fresh Mushrooms with Eggplant and Tomato

Servings: 6

Ingredients:

1 pound Eggplant
Salt
3 tablespoon Olive oil
1 medium Onion, chopped
1 large Celery stalk, chopped
2 medium Firm mushrooms, chopped
1 ½ teaspoon Garlic, chopped
1 large Tomato, chopped
2 tablespoon Breadcrumbs
1 tablespoon Tomato paste
5 tablespoon Fresh parsley, chopped
1 teaspoon Basil
Fresh lemon juice
30 medium Whole mushrooms

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"

Fresh Tomato Relish

Servings: 2

Ingredients:

½ medium Onion; Cut Into Pieces
½ medium Green Bell Pepper; Cut IntoPieces
¼ cub Vinegar
2 teaspoon Sugar
1 teaspoon Celery Seed
½ teaspoon Salt
1 dash Pepper
2 medium Tomatoes; Cut Up

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"

Fried Bean Curd with a Sweet & Sour Sauce

Servings: 5

Ingredients:

1 ½ teaspoon Cornstarch
3 tablespoon Stock
¾ cub Stock
3 tablespoon White vinegar
3 tablespoon Sugar
1 tablespoon Tomato ketchup
2 tablespoon Soy sauce
½ teaspoon Salt
¼ teaspoon Cayenne
Freshly ground black pepper
1 tablespoon Oil
1 Garlic clove, peeled
1 slice Ginger root
1 Carrot, sliced
½ small Red bell pepper, cut into strips
½ small Green bell pepper, cut into strips
2 Scallions, sliced
¾ pound Tofu, cubed
2 ½ teaspoon Salt
2 tablespoon Vegetable oil

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"

Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod)

Servings: 3

Ingredients:

16 ounce Ready-fried beancurd
Oil; for deep-frying
5 tablespoon White vinegar
4 tablespoon Sugar
1 teaspoon Salt
½ teaspoon Chili powder
2 tablespoon Ground roast peanuts

TO GARNISH:
Coriander leaves

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

Fried Curried Rice (Khao Pad Pong Kari)

Servings: 2

Ingredients:

2 tablespoon Oil
1 Garlic clove; finely chopped
2 cub Plain boiled rice
1 small Potato; diced small
1 small Onion; diced small
¼ cub Peas
3 tablespoon Light soy sauce
½ teaspoon Sugar
1 teaspoon Curry powder
½ teaspoon Ground white pepper

TO GARNISH:
1 Piece of cucumber (1-inch) thinly sliced into rounds
Coriander leaves

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

Fried Rice with Basil (Khao Pad Krapow)

Servings: 2

Ingredients:

1 Garlic clove; finely chopped
3 small Fresh red or green chilis finely chopped
1 cub Fresh button mushrooms halved
1 small Onion; chopped
2 cub Cooked rice
1 small Bundle long beansOR- French/snap beans cut into ½" pieces
1 small Red or green pepper; diced
½ teaspoon Sugar
3 tablespoon Light soy sauce
15 Sweet basil leaves

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

Fried Shredded Carrots

Servings: 2

Ingredients:

2 tablespoon Oil
2 each Garlic cloves
4 each Carrots, shredded
2 tablespoon Tamari
4 tablespoon Nutritional yeast
¼ teaspoon Fresh ginger, minced

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"

Fruit Cake

Servings: 1

Ingredients:

1 cub Raisins
2 cub Water
2 cub Sugar
2/3 cub Shortening
1 teaspoon Baking soda
2 teaspoon Baking powder
4 cub White flour
½ teaspoon Cinnamon
1 ½ teaspoon Allspice
1 teaspoon Cloves
1 cub Mixed fruit
1 cub Currants

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

Fruit Soup

Servings: 4

Ingredients:

¼ cub Dried apricots
¾ cub Dried prunes
¼ cub Dried peaches
¼ cub Dried pears
6 cub Cold water
1 each Cinnamon stick
2 each Lemon slices
2 tablespoon Quick cooking tapioca
3 tablespoon Sugar
2 tablespoon Raisins
1 tablespoon Dried currants
1 each Green apple, pred & sliced

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"

Fudge Icing

Servings: 8

Ingredients:

4 tablespoon Butter or vegan margarine
3 tablespoon Water
1 2/3 cub Confectioners' sugar
3 drop Vanilla extract

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

Gado-Gado (Vegetable Salad with Peanut Sauce)

Servings: 4

Ingredients:

2 Carrots; finely sliced
2 medium Potatoes; sliced
1 cub Cabbage; shredded
2 cub Bean sprouts
1 tablespoon Oil
1 cub Tofu; cut in 1 inch cubes
1 cub Cucumber; sliced
2 medium Tomatoes; sliced
1 Scallion

SAUCE:
1 tablespoon Oil
1 Garlic clove; up to 2crushed
1 small Onion; grated
1 Green chili;finely choppedOR-
1 teaspoon -Chili powder
½ cub Peanut butter; crunchy
1 teaspoon Lemon juice; or vinegar
½ cub Coconut, creamed; melted in
½ cub -WaterSalt

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"

Gala Vegetable-Nut Pate'

Servings: 1

Ingredients:

1 cub Raw pecans
1 cub Raw walnuts
1 cub Raw sunflower seeds
¾ cub Chopped onions
2 tablespoon Spike seasoning
2 1/3 cub Bottled water
½ cub Chopped fresh cilantro
¼ cub Chopped fresh parsley
½ cub Grated carrots
½ cub Grated zucchini
½ cub Diced red bell peppers
Bell peppers red, yellow and green hollowed out in center
Lettuce leaves
Assorted crudites

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

Garbanzo Parsnip Gnocchi

Servings: 4

Ingredients:

1 ¼ tablespoon Olive oil
2 cub Coarsely chopped parsnips
¾ cub Finely diced onions
1 tablespoon Minced garlic
½ cub Garbanzo flour
¼ cub Gluten flour
2 teaspoon Nut yeast
1 teaspoon Salt
¼ teaspoon White pepper
Peanut oil; for frying

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)

Garbanzo Stew (Lf)

Servings: 4

Ingredients:

½ cub -Water
Onion; chopped
2 Garlic cloves; minced
16 ounce Tomatoes; chopped
½ teaspoon Paprika;
½ teaspoon Dried oregano;
¼ teaspoon Pepper; black
dash Hot pepper sauce;
16 ounce Garbanzo beans; drained& rinsed
1 cub Winter squash; peeled &diced
1 ¼ cub Spicy tomato juice
2 cub Fresh spinach; chopped

PER SERVING:
210 *cals
7 *gm protein
*gm fat
41 *gm carbo
669 *mg sodium
9 *gm fiber

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

Garlic & Chickpea Dip

Servings: 6

Ingredients:

8 ounce Chickpeas, soaked & cooked
2 each Garlic bulbs, boiled whole for 20 minutes, drained
4 ounce Olive oil
2 each Juice of lemons
3 ounce Tahini
Black pepper
4 tablespoon Fresh chopped parsley
Tomatoes to garnish

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"

Garlic Broth

Servings: 4

Ingredients:

2 each Garlic heads, unpeeled but heads separated
1 each Bay leaf, crumbled
6 cub Water
½ cub Chopped fresh parsley
½ teaspoon Sage
½ teaspoon Curry powder
1 pinch Saffron
1 large Onion, peeled & quartered
2 each Celery stalks, cut to thirds

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

Garlic Soup

Servings: 6

Ingredients:

1 ½ quart Water
4 each Potatoes, diced
1 each Carrot, diced
2 each Celery stalks, diced
1 each Onion, diced
2 large Bulbs garlic, peeled
½ teaspoon Thyme
1 dash Cayenne
Salt to taste

Preparation:

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

"Vegetarian Times Cookbook"

Garlic Wheat Bread

Servings: 4

Ingredients:

2 cub Wholewheat bread
5 each Garlic cloves, crushed
1 teaspoon Carom seeds*
Salt
½ cub Vegetable oil
1 cub Warm water
¼ cub Flour for dusting

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"

German Leaven

Servings: 1

Ingredients:

400 g Flour, rye
400 cc Water, 40øC

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

German Vegetable Medley

Servings: 4

Ingredients:

4 tablespoon Margarine
½ pound Asaparagus, cut to 1" pieces
1 ½ cub Peas
1 cub Sliced carrots
1 small Cauliflower head, cut intoflorets
2 each Kohlrabi, peeled & sliced
Salt & pepper
Cold water
1 ½ teaspoon Cornstarch
1 tablespoon Chopped parsley

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"

Ginger Broccoli Soup

Servings: 4

Ingredients:

1 tablespoon Ghee
1 medium Onion, sliced finely
3 ¾ cub Vegetable stock
2 ½ cub Water
1 each 1" piece of ginger, grated
½ teaspoon Cayenne pepper
Juice of 1 lemon
¾ pound Fresh broccoli, cut into bite sized florets

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"

Ginger Curry

Servings: 5

Ingredients:

1 pound Firm tofu
1 each 1" slice ginger, peeled
2 each Cloves garlic
6 tablespoon Water
2 tablespoon Peanut butter
1 tablespoon Soy sauce
2 teaspoon Mild curry powder
1 pinch Cayenne
1 tablespoon Oil
1 medium Onion, chopped
2 cub Soy milk
½ teaspoon Salt
¼ teaspoon Black pepper
2/3 cub Green peas, fresh/frozen
1/3 cub Toasted almonds

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

Ginger Stuffed Eggplant

Servings: 6

Ingredients:

6 medium Eggplants
2 each Onions, chopped
Oil
Tamari
¼ cub Grated ginger
9 each Celery stalks, sliced
3 each Red peppers, sliced
6 tablespoon Peanut butter
1 teaspoon Curry powder
1 dash Cayenne
1 dash Nutmeg

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"

Gingerbread

Servings: 1

Ingredients:

½ cub Shortening
½ cub Sugar
½ cub Boiling water
¾ cub Molasses
2 ¼ cub White flour
1 teaspoon Ginger
1 teaspoon Cinnamon
1 teaspoon Baking powder
1 ½ teaspoon Baking soda

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"

Gingered Tofu Peanut Spread

Servings: 4

Ingredients:

½ pound Firm tofu; patted dry
1 tablespoon Tamari (soy) sauce
2/3 cub Natural style peanut butter
1 tablespoon Lemon juice
½ teaspoon Minced fresh ginger
1 Garlic clove; minced
2 tablespoon Water

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"

Ginger-Tofu Dressing

Servings: 8

Ingredients:

FROM ESTELLA DOLL (NXXS13B:
½ teaspoon Ginger, finely grated
8 ounce Soft tofu
1 teaspoon Sea salt (coarse salt)
¼ cub -Water
1 tablespoon Sesame oil
2 tablespoon Brown rice vinegar

Preparation:

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

Source Unknown, Formatted for MM by Elayne Caldwell

Glazed Cauliflower with Ginger

Servings: 4

Ingredients:

1 small Head cauliflower
4 tablespoon Light vegetable oil
1 teaspoon Coriander seeds
1 ½ tablespoon Shredded fresh ginger
2 each Green chilies, chopped
½ teaspoon Turmeric
½ teaspoon Salt
1 teaspoon Lemon juice
2 tablespoon Chopped fresh coriander

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

Gobhi Mung

Servings: 6

Ingredients:

1 cub Yellow split mung beans
2/3 cub Finely chopepd onions
1 tablespoon Grated ginger
2 teaspoon Minced garlic
1/3 teaspoon Turmeric
3 medium Potatoes, peeled, quartered
1/3 small Head cauliflower cut into florets
1 teaspoon Salt
12 tablespoon Ghee
1 teaspoon Cumin seeds
2 each Green chilies, seeded. shred
½ teaspoon Red pepper
2 teaspoon Lemon juice
2 tablespoon Chopped coriander leaves

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"

Gracia's Black Beans

Servings: 8

Ingredients:

3 cub Dry black beans
1 teaspoon Crushed garlic
1 teaspoon Salt
Hot red pepper (optional)
Freshly ground black pepper
Extra virgin olive oil
1 large Yellow onion; minced

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

Granola Bars

Servings: 1

Ingredients:

1 cub Brown sugar
½ cub Light corn syrup
½ cub Melted margarine
2/3 cub Peanut butter
2 teaspoon Vanilla extract
3 cub Quick oats *
½ cub Sunflower seeds
½ cub Coconut
1/3 cub Wheat germ
½ cub Raisins
1 cub Carob chips
Other nuts/dried fruitsyou want to add

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

Grape Leaves Stuffed with Rice

Servings: 4

Ingredients:

5 tablespoon Chopped onions
1 cub Oil
2 cub Water
1 cub Brown rice
1 teaspoon Salt
2 teaspoon Kelp
2 teaspoon Dill weed
¼ teaspoon Cinnamon
½ teaspoon Peppermint
1 teaspoon Paprika
½ teaspoon Pepper
½ teaspoon Allspice
Juice of 1 lemon
12 each Grape leaves

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"

Greek Onion Soup

Servings: 4

Ingredients:

2 tablespoon Olive oil
2 each Onions, chopped
2 each Garlic cloves, chopped
1 each Potato, chopped
1 teaspoon Salt
1 pinch Ground black pepper
A few bay leaves
½ teaspoon Marjoram
1 cub Yogurt
2 pint Stock
1 tablespoon Chopped parsley

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"

Greek Patates

Servings: 6

Ingredients:

3 pound White potatoes
½ cub Chopped yellow onions
¼ cub Finely minced garlic
½ teaspoon Salt
½ teaspoon Pepper
½ teaspoon Dry oregano
½ teaspoon Basil
1 cub Fresh lemon juice
½ cub Vegetable oilWater (as needed)

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

Greek Potatoes

Servings: 6

Ingredients:

6 medium Potatoes, cubed
½ cub Fresh lemon juice
1/3 cub Vegetable oil
1 tablespoon Olive oil
2 teaspoon Salt
½ teaspoon Black pepper
1 ½ teaspoon Dried oregano
2 each Gralic cloves, pressed
3 cub Hot water
Chopped fresh parsley

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"

Greek Vegetable Stew

Servings: 4

Ingredients:

2 medium Zucchini, sliced
1 medium Eggplant, sliced & peeled
2 medium Onions, sliced
½ pound Small okra, stemmed
1 cub Green beans, halved
1 large Potato, thinly sliced
4 medium Tomatoes, peeled & sliced
Olive oil
2 tablespoon Fresh basil leaves
2 each Garlic cloves, minced
Salt & pepper

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"

Green Bean Salad

Servings: 2

Ingredients:

2 cub Fresh green beans
1 small Onion, sliced
2 tablespoon Oil
1 tablespoon White wine vinegar
1 teaspoon Dijon mustard
2 each Galic cloves, pressed
½ teaspoon Salt
1 tablespoon Fresh mint, optional

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"

Green Beans Braised with Mint & Potatoes

Servings: 4

Ingredients:

3 tablespoon Olive oil & margarine, mixed
1 cub Tomato juice or sauce
1 pound Fresh green beans trimmed, cut
1 tablespoon Chopped fresh parsley, opt.
2 medium Potatoes; peeled
Salt & freshly ground pepper
Chopped fresh mint

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

Green Beans with Fried Bean Curd

Servings: 1

Ingredients:

2 each Tofu cakes
4 tablespoon Oil
2 tablespoon Soy sauce
1 tablespoon Dry sherry
½ pound French beans
1 teaspoon Salt
1 teaspoon Cornflour
2 tablespoon Stock

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"

Green Lentil Soup

Servings: 8

Ingredients:

1 cub Green lentils
1 medium Grated onion
3 ½ ounce Olive oil
10 ounce Can tomatoes, crushed
2 tablespoon Tomato paste
3 tablespoon Red vinegar
½ teaspoon Salt
½ teaspoon Black pepper
2 tablespoon Chopped Italian parsley
½ teaspoon Basil
3 each Garlic cloves, chopped
2 each Bay leaves

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

Green Lentil Soup with Lemon

Servings: 8

Ingredients:

2 cub Green lentils, washed
3 teaspoon Olive oil
6 cub Vegetable stock
1 each Bay leaf
2 large Onions, chopped
3 each Garlic cloves, crushed
2 teaspoon Coriander
2 teaspoon Cumin
½ teaspoon Sweet Hungarian paprika
2 large Carrots, diced
2 tablespoon Lemon juice, or to taste
Salt & pepper

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"

Green Papaya Salad (Som Tam)

Servings: 2

Ingredients:

4 ounce Green papaya
1 Garlic clove
3 small Red or green chilis
1 tablespoon Roast peanuts
1 ounce Long beans; chopped into 1-inch (2.5 cm) lengths OR - French beans
2 tablespoon Lemon juice
3 tablespoon Light soy sauce
1 teaspoon Sugar
1 medium Tomato chopped into segments
2 large Chinese cabbage leaves

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

Green Tomato Jam

Servings: 1

Ingredients:

1 kg Green tomatoes
1 each Lemon
1 cub Water
3 cub Sugar

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"

Green Tomato Pie

Servings: 1

Ingredients:

Pastry for 9' pie with lid
3 cub Tomatoes; green
¾ cub Brown sugar
½ cub Molasses
¼ cub Water
2 tablespoon Flour
1 teaspoon Cinnamon
¼ teaspoon Nutmeg

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"

Grilled Angel Food Cake with Nectarines & Blueberries

Servings: 6

Ingredients:

6 each Ripe nectarines
3 tablespoon Powdered sugar
Grated zest of 1 lemon
Juice of ½ a lemon
6 slice Angel food cake
1 pint Fresh blueberries

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

Grilled Eggplant with Hoisin Sauce

Servings: 4

Ingredients:

1 large Eggplant
1 teaspoon Salt
3 tablespoon Hoisin sauce
2 tablespoon Tamari
2 tablespoon Balsamic vinegar
1 teaspoon Sugar
¼ teaspoon Hot pepper sauce
2 tablespoon Sesame oil
½ tablespoon Minced ginger root
4 each Scallions, thinly sliced
1 tablespoon Sesame seeds, toasted

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

Grilled Green Bean & Eggplant Salad

Servings: 4

Ingredients:

2 each Japanese eggplants
½ pound Fresh green beans, whole
¼ cub Balsamic vinegar
2 large Red bell peppers, julienned
2 cub Mixed greens
2 tablespoon Minced red onion
1 tablespoon Olive oil
2 tablespoon Lemon juice
2 tablespoon Balsamic vinegar
Salt & pepper

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

Grilled Herbed Mushrooms in Cold Tomato Dressing

Servings: 4

Ingredients:

1 pound Large button mushrooms wiped clean

MARINADE:
1 cub Olive oil
4 Garlic cloves; minced
1 teaspoon Red pepper flakes; crushed
1 tablespoon Fresh parsley, chopped
1 tablespoon Fresh cilantro or basil (chopped)
½ teaspoon Salt
¼ teaspoon Freshly ground pepper

COLD TOMATO DRESSING:
3 Tomatoes; peeled, seeded and chopped
3 Shallots; minced
¼ cub Sherry wine vinegar
¼ cub Tomato juice
¼ cub Extra virgin olive oil
1 Lime; juiced
2 tablespoon Chopped fresh parsley
2 tablespoon Chopped fresh cilantroOR- basil

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

Grilled Tempeh W/red Onion & Eggplant

Servings: 6

Ingredients:

3 Tempeh cakes
6 slice Red onion
2 small Eggplants; sliced into 1/3" thick rounds
Olive oil
12 slice Whole wheat bread
1 bunch Arugula

RED WINE MARINADE:
1 cub Red wine
4 tablespoon Olive oil
2 large Garlic cloves sliced into ovals
1 tablespoon Rosemary leaves; -OR-
1 teaspoon -Dried rosemary
¼ teaspoon Fennel seeds
Coarsely ground black pepper

SWEET LEMON MAYONNAISE:
½ cub Mayonnaise
2 tablespoon Lemon juice
1 teaspoon Dijon-style mustard
1 teaspoon Honey
1 Garlic clove minced to a paste
Salt
Freshly ground pepper

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

Grilled Tofu with Summer Vegetables

Servings: 12

Ingredients:

16 ounce Firm Chinese tofu; cubed
¾ cub Teriyaki sauce
12 large Mushrooms; halved
1 Red bell peppercut into 1" pieces
1 Green bell pepper cut into 1" pieces
1 large White onion cut into 1" pieces
12 Bamboo skewers soaked in water for 1 hour
2 tablespoon Canola or safflower oil
2 cub Barbecue Sauce (see separate recipe)

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)

Groundnut Stew

Servings: 6

Ingredients:

2 cub Chopped onions
2 tablespoon Peanut oil
½ teaspoon Cayenne
1 teaspoon Garlic cloves, pressed
2 cub Chopped cabbage
3 cub Cubed sweet potatoes
3 cub Tomato juice
1 cub Apple juice
1 teaspoon Salt
1 teaspoon Grated fresh ginger
1 tablespoon Cilantro, chopped
2 each Chopped tomatoes
1 ½ cub Chopped okra
½ cub Peanut butter

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"

Guizhou Lianai Doufu

Servings: 2

Ingredients:

1 pound Firm bean curd (tofu)

FILLING:
1 tablespoon Peanut oil
3 tablespoon Minced fresh cilantro
2 tablespoon Finely chopped garlic
2 tablespoon Finely chopped scallions
1 ½ tablespoon Minced peeled fresh ginger
2 teaspoon Red chile flakes or powder
1 tablespoon Dark soy sauce
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Sesame oil
2 cub Peanut oil; for frying

SAUCE:
1 tablespoon Peanut oil
1 tablespoon Finely chopped garlic
1 tablespoon Minced peeled fresh ginger
1 tablespoon Dark soy sauce
1 tablespoon Rice wine
2 teaspoon Light soy sauce
1 teaspoon Sugar
1 cub Vegetable stock
1 teaspoon Cornstarch; mixed with
1 teaspoon Water
2 teaspoon Sesame oil

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"

Gujar Ka Pullao (Carrot Rice)

Servings: 4

Ingredients:

1 cub Basmati rice
1 cub -Water
1 large Onion
2 tablespoon Vegetable oil
1 each Bay leaf
½ teaspoon Cumin seeds
2 each Cloves
1 each Cardamom pod
½ each Cinnamon stick; ½ inch
½ teaspoon Peppercorns
2 cub Carrot; gratedsalt to taste

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"

Gujerati Carrot Salad

Servings: 4

Ingredients:

5 Carrots;medium
¼ teaspoon -Salt
2 tablespoon Vegetable oil
1 tablespoon Whole black Mustard seeds
2 teaspoon Lemon juice

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

Gujrati Dal

Servings: 4

Ingredients:

1 cub Mixed dal*
3 medium Tomatoes, cut into wedges
1 small Eggplant, sliced into sticks like french fries
1 medium Zucchini, same as above
½ teaspoon Turmeric
1 tablespoon Chopped ginger
1 teaspoon Chopped garlic
2 each Green chilies, minced
4 tablespoon Ghee
¾ teaspoon Black mustard seeds
¾ teaspoon Cumin seeds
1/3 teaspoon Asafetida
1 teaspoon Salt
2 tablespoon Chopped coriander leaves

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"

Guvec or Turlu - Vegetable Casserole

Servings: 6

Ingredients:

2 large Eggplants
Salt
4 small Zucchini
3 small Sweet green peppers
250 g Okra; optional
250 g Green beans
4 small Tomatoes, ripe, peeled
½ cub Olive oil
3 small Onions; sliced
2 Garlic cloves; crushed
¼ cub Chopped parsley
Freshly ground black pepper
½ cub Water

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"

Hardy Vegetable Soup

Servings: 10

Ingredients:

4 quart Stock
¾ cub Celery, chopped
¾ cub Onion, chopped
2 Garlic cloves, chopped
1 cub Carrots, sliced
2 cub Potatoes, diced
2 tablespoon Oil
½ cub Tomato paste
½ cub Green pepper, diced
1 cub Mixed vegetables
½ tablespoon Sweet basil
Salt & pepper to taste
½ cub Macaroni
½ cub Pot barley
2 cub Coarsley chopped cabbage
1 Tomato, chopped

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

Hazelnut and Vegetable Crumble

Servings: 4

Ingredients:

2 pound Peeled, diced vegetables:Carrots, Rutabagas,Turnips, Onions, Celery
¼ pound Butter or vegan margarine
Salt
Freshly ground black pepper
1 cub Rolled oats
2/3 cub Hazelnutschopped or slivered
1 small Onion; peeled and grated
1 Garlic clove; crushed
½ teaspoon Dried thymeOR- herbes de Provence

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

Hearty Garlic Bread

Servings: 1

Ingredients:

1 tablespoon Dry yeast
1 cub Warm water
3 tablespoon Vegetable oil
1 teaspoon Salt
¼ teaspoon Sugar
3 cub White flour
12 Garlic cloves, pressed

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"

Hearty Meatless Chili

Servings: 4

Ingredients:

1 Env. Soup Mix *
4 cub Water
16 ounce (1 can) Chick Peas
16 ounce (1 can) Red Kidney Beans
14 ½ ounce (1 can) Tomatoes
1 cub Lentils, Rinsed & Drained
1 Large Stalk Celery
1 tablespoon Chili Powder
2 teaspoon Ground Cumin
1 medium Clove Garlic, Chopped
¼ teaspoon Crushed Red Chili Pepper

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

Herb Bread

Servings: 1

Ingredients:

1 tablespoon Dry yeast
½ cub Warm water
1 ¾ cub White flour
1 pinch Oregano
2 pinch Parsley
3 pinch Chives
2 tablespoon Vegetable oil
¼ teaspoon Sugar
1 teaspoon Salt

Preparation:

In a bowl, add yeast with the water. Stir in 1 ½ c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes.

Sprinkle ¼ flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time.

Place dough in a 3 ¾"X7 ½"X2" aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out.

Anne Lerner, "Breads You Wouldn't Believe"

Herbed Potato Patties

Servings: 4

Ingredients:

3 large Potatoes
1 tablespoon Ghee
1 teaspoon Salt
¼ teaspoon Black pepper
⅛ teaspoon Nutmeg
¼ teaspoon Turmeric
1 tablespoon Lemon juice
½ tablespoon Minced chilies
2 tablespoon Fresh coriander
3 tablespoon Chick pea flour
Ghee for frying

Preparation:

Boil the potatoes in their jackets until just fork tender. Peel them & mash them until they are very smooth.

Add the remaining ingredients except the ghee. Knead until well blended.
Divide into 8 portions. Wash & dry your hands & then rub them a little vegetable oil. Roll each ball in your hands & then flatten into a small round patty about ½ inch thick.

Brush a griddle or skilet with ghee. Place over the lowest heat possible &, when the pan is hot, add the patties in a single layer. Pan fry for 15 to 20 minutes per side until a redish brown crust is formed. Serve hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Herbed Rice with Julienne Potatoes

Servings: 5

Ingredients:

1 cub Basmati rice
2 medium Potatoes, peeled
½ tablespoon Fresh ginger
2 teaspoon Green chilies, minced
¼ cub Coconut
2 tablespoon Parsley, fresh
3 tablespoon Ghee
6 Whole cloves
1 ½ Inch piece cinnamon stick
1 small Bay leaf
1 ½ teaspoon Whole cumin seeds
½ cub Frozen peas, defrosted
1 teaspoon Salt
¾ teaspoon Turmeric
1 teaspoon Lemon juice
2 ¼ cub Water
1 teaspoon Sugar
1 tablespoon Ghee
5 Lemon wedges to garnish

Preparation:

Wash the potatoes & cut them evenly into julienne strips.

Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside.

Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf.
Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry till they are lightly browned.

Add the rice, salt, turmeric, lemon juice, water & sugar. Stir & quickly bring to a full boil.

Reduce heat to very low & cover with a tight fitting lid. Simmer gently for 20 to 25 minutes. 5 minutes before the end, add the peas.

Remove lid, turn off heat & add 1 tb ghee. Let rice sit for 5 minutes.
Fluff & garnish each portion with lemon wedges.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Hijiki Nimono

Servings: 4

Ingredients:

2 ounce Hijiki
2 ounce Carrots
1 Age (deep-fried tofu) puff
1/3 Block hard tofu
5 Green beans
2 tablespoon Sesame oil
1 cub Dashijiru (soup stock)
3 tablespoon Shoyu (soy sauce)
2 tablespoon Sake
2 tablespoon Mirin
1 teaspoon White sesame seeds lightly sauteed
Seven pepper; to taste (Shichimitogarashi)

Preparation:

A.) Rinse the hijiki in a fine-mesh strainer under cold running water.
In 3 times the amount of warm water, soak for 10 to 15 minutes. Remove the hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of the bowl.) Return to fine-mesh strainer and drain off excess water.
Grate the carrots into matchstick slivers. Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers. Place tofu in a heated skillet and mash with a spatula. Let it simmer in its own water until reduced to small crumbs. Snap the ends off the green beans and place in boiling water for 1 to 2 minutes. Immerse in iced water, drain, and cut into ½-inch-long pieces.

B.) In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu (all completely drained of water). When ingredients have acquired a shiny appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to low and cook, stirring frequently, until liquid has been absorbed. Turn off heat and add green beans.

C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If you like, add seven-taste pepper to taste.

Source: The Folk Art of Japanese Country Cooking, by Gaku Homma Typed for you by Karen Mintzias

Holy Tofu Mole!

Servings: 4

Ingredients:

1 small Head of garlic
½ teaspoon Olive oil
3 Fresh poblano chiliesOR- pasilla chilies
½ cub Raw, shelled pumpking seeds
10 ounce Canned tomatillos; drained
½ cub Fresh cilantro, chopped
½ cub Chicken or vegetable stockOR- Water
1 ½ pound Extra firm, low-fat tofu
¼ cub Tamari
3 cub Cooked brown rice

Preparation:

Preheat oven to 375 F. Remove loose, papery skin from garlic and cut in half crosswise. Rub cut surfaces with olive oil. Wrap garlic in foil and bake 35 to 40 minutes until garlic is soft. Set aside until cool enough to handle. Squeeze garlic cloves from their skins.

Remove stems and seeds from chilies. Roast chilies under broiler, turning frequently, until skin is evenly blistered and slightly charred. Place chilies in a paper bag and let cool. Remove skins from chilies and rinse.

Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking the pan often, until seeds have puffed, about 3 minutes. Do not brown.

Transfer seeds to a small bowl, then set aside to cool.

Grind pumpkin seeds to a fine meal in a food processor or blender. Add roasted garlic, chilies, tomatillos, peppers and cilantro and continue pureeing until smooth. Heat sauce in a medium skillet and add stock.
Simmer 10 minutes.

Slice tofu ½-inch thick. Brush tofu with tarmari and grill over hot coals or broil in oven, 5 minutes per side. Serve tofu on a bed of rice topped with mole sauce.

Calories per serving: 497
Grams of fat: 17
Percent fat calories: 32
Cholesterol: 0 mg
Grams fiber: 8.4

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

Hortosoupa 1

Servings: 2

Ingredients:

340 g Chopped fresh tomatoes
1 medium Potato; diced
1 Carrot; diced
55 g Red or white chopped cabbage
1 medium Onion; chopped
100 ml Olive oil
Sea salt
Black pepper

Preparation:

Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30 minutes and add the vegetables, oil and seasoning Cook for 45 - 60 minutes until the vegetables are tender. Serve.

Posted by Kaz Dunkley

Hot and Sour Mushroom Soup (Tom Yam Het)

Servings: 3

Ingredients:

3 cub Vegetable stock
1 teaspoon Nam Prik Pow sauce
1 Inch Lemon grass finely chopped into rings
3 Kaffir lime leaves roughly torn into three
1 teaspoon Sugar
2 tablespoon Lemon juice
2 ounce Oyster mushrooms coarsely separatedOR- button mushrooms
2 small Fresh red or green chilis (more if desired) crushed to split open

TO GARNISH:
Coriander leaves

Preparation:

In a large pan, bring the vegetable stock to the boil and stir in the Nam Prik Pow sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves.

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

Hot and Sour Vermicelli Salad (Yam Wun Sen)

Servings: 3

Ingredients:

THE GARNISH:
5 Crisp lettuce leaves
1 Garlic clove; finely chopped
1 tablespoon Cooking oil
1 Sprig coriander leaves finely chopped

THE YAM:
4 tablespoon Vegetable stock
2 ounce Medium button mushrooms sliced
4 ounce Dry clear vermicelli noodles soaked in water for 20 minutes until soft, then drained
2 tablespoon Lemon juice
3 tablespoon Light soy sauce
½ teaspoon Chili powder
1 teaspoon Sugar
2/3 cub Black fungus mushrooms pre-soaked
2/3 cub Med. fresh button mushrooms
2 Shallots; finely sliced
1 Spring onion/scallion chopped
1 Celery stalk with leaves chopped
1 small Carrot; finely chopped

Preparation:

Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside.

In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.

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

Hot Cross Buns

Servings: 1

Ingredients:

2 tablespoon Dry yeast
¾ cub Warm water
½ cub Vegetable oil
1 teaspoon Salt
¼ cub White sugar
2 tablespoon White vinegar
1 teaspoon Baking powder
1 teaspoon Cinnamon
3 ½ cub White flour
½ cub Flour for kneading
2/3 cub Currants

Preparation:

Combine yeast with water in a mixing bowl. Combine the rest of the ingredients except the currants & flour. Mix well. Add 1 ½ c flour & mix. Stir in currants. Mix in the remaining 2 c of flour. Remove from bowl & knead, adding more flour as necessary. Knead for a few minutes until the dough is pliable. Return to mixing bowl, cover with a damp cloth & set aside until it has doubled.

Punch dough down, turn out onto a floured board, cover & let rest for 10 minutes. Divide the dough into 18 pieces. Roll into a ball & place on a greased baking sheet 1 ½ inches apart. Flatten slightly. If you wish, using a sharp knife, cut out a cross in the top of each bun. Cover with a damp cloth & let rise till doubled.

Heat oven to 375F. Lightly brush the top of each bun with vegetable oil & bake for 12 to 15 minutes or until golden. Cool on wire racks.

Posted by Mark Satterly in Intercook

Hot German Bean Salad

Servings: 6

Ingredients:

¼ cub White Grape Juice
2 medium Carrots; chopped
½ medium Red onion; chopped
2 Stalks celery; sliced
½ cub Water, or liquid from beans
1/3 cub Vinegar
1 tablespoon Sugar
1 tablespoon Cornstarch
1 Vegetable Bouillon cube
2 cub Black beans, canned
1 cub Red kidney beans, canned
1 Red onion, optional

Preparation:

In a large skillet, add white grape juice and heat over medium-high heat.
Stir fry carrots, onion, and celery for two minutes. Remove from heat.

In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible.

Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly.

Stir in black and kidney beans. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired.

May be served hot or cold.

One serving of 2/3 C = 2 bread exchanges; 164 cal; 33 gm carb; 6 gm protein; trace fat, 304 mg sodium, 0 mg cholesterol. (Sodium may be reduced by cooking dry beans instead of using canned, using no added salt)

A.BROADDUS [Alice in Hou] at 20:08 EDT

Hot Pepper Green Beans

Servings: 4

Ingredients:

1 pound Fresh green beans, stemmed
4 each Garlic cloves, minced
½ cub Chopped green scallions
2 each Fresh chilies, seeded & finely chopped
1 tablespoon Fermented black beans,rinsed
3 tablespoon Rice vinegar
2 tablespoon Tamari
1 ½ teaspoon Cornstarch
1 tablespoon Brown sugar
2 tablespoon Rice wine
3 tablespoon Peanut oil

Preparation:

Blanch green beans for 2 minutes. In a small bowl, combine garlic, scallions, chilies, beans. In another small bowl, combine vinegar, soy sauce, cornstarch, sugar & wine. Heat oil in a wok, add bean mixture & stir-fry for a minute. Add green beans & stir-fry for 5 minutes. Mix in the rest of the ingredients & stir-fry long enough just to coat the beans.

"Sundays at Moosewood Restaurant Cookbook"

Hot Sauce for Falafels

Servings: 4

Ingredients:

1 cub Vegetable broth
6 tablespoon Tomato paste
2 teaspoon Red chili paste
1 tablespoon Fresh lemon juice
½ teaspoon Ground cumin
1 tablespoon Fresh parsley, minced
1 tablespoon Cilantro, minced

Preparation:

Combine all ingredients in a pot. Over a medium heat, simmer till slightly thickened, should take 5 minutes.

Vegetarian Times" July, 1993

Hot Spicy Bean Curd

Servings: 2

Ingredients:

2 tablespoon Oil
2 each Green onions, chopped
1 teaspoon Garlic, chopped
1 each Green chilies, chopped
1 tablespoon Salted black beans
1 pound Bean curd, cubed
1 tablespoon Soy sauce
1 teaspoon Brown sugar
½ cub Stock
1 teaspoon Cornstarch dissolved in 1 tb water

Preparation:

Heat oil in a wok & fry the onion, garlic & chili for 30 seconds. Add salted beans & bean curd, fry gently till bean curd turns golden. Add the rest of the ingredients & cook until the sauce thickens. Serve hot over noodles or fried rice.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Hummus

Servings: 1

Ingredients:

8 ounce Chick peas, soaked
5 tablespoon Tahini
4 tablespoon Lemon juice, or to taste
2 tablespoon Extra virgin olive oil
3 each Garlic cloves, minced
¼ teaspoon Spanish paprika (hot)
½ teaspoon Salt
Black pepper

Preparation:

Drain & rinse chick peas. Put them in a large pot with lots of fresh water & boil for 60 minutes. If the chick peas are old, then you may have to boil them for longer. Cook until they are soft.

Drain thoroughly, reserving the liquid. Grind to a fine powder. Add 150 ml of reserved stock & blend to a stiff paste. You may have to add more stock. Add all the other ingredients & mix thoroughly.

Leave to stand at least 2 hours so that the flavours can marry. Add more seasonings if you require, especially lemon juice & olive oil.

Adapted from Sarah Brown's "Vegetarian Cookbook"

Hummus Bi Tahini

Servings: 6

Ingredients:

19 ounce Can chickpeas
1 teaspoon Baking soda
3 tablespoon Tahini
1 each Garlic clove, chopped
Juice of 1 ½ lemons
½ teaspoon Salt
2 tablespoon Cold water
1 tablespoon Pine nuts
1 tablespoon Olive oil

Preparation:

Combine chickpeas with their juice with baking soda & bring to a boil.
Immediately remove from heat, drain & rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt & 1 Tb of water. Blend till creamy. Add rest of the water if mixture apears too thick. Refrigerate. Heat olive oil & fry pine nuts till golden brown.
When ready to serve, sprinkle over hummus. Serve cold with pita bread.

"The Hamilton Spectator", July 1993

Humus Tahini Dip

Servings: 4

Ingredients:

¾ cub Chickpeas; soaked overnightand drained
2 Garlic cloves; minced
1 teaspoon Salt
¼ teaspoon Pepper
6 tablespoon Tahini (sesame paste)
2 Lemons, juiced
1 tablespoon Corn oil (or as needed)
1 tablespoon Olive oil
¼ teaspoon Paprika
1 tablespoon Fresh parsley; chopped

Preparation:

In a medium saucepan place the soaked chickpeas and cover them with water.
Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1« hours, or until they are tender (add more water if necessary).

Drain the water from the chickpeas. Place them in a food processor (reserve 8 chickpeas for the garnish) and pur‚e them until they are very smooth. Add some water if necessary.

In a medium bowl, place the pur‚ed chickpeas. Add the garlic, salt, pepper, tahini, and lemon juice. Mix the ingredients together so that they are well blended.

Add the corn oil and mix it in well so that a smooth paste is formed.

In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the olive oil in the center. Sprinkle on the paprika and parsley. Garnish the dish with the reserved chickpeas.

Makes 1¬ cups.

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

Indian French Toast

Servings: 2

Ingredients:

1/3 cub Besan (chick pea) flour
¼ cub Mashed tofu
¾ cub Water
3 -to
4 tablespoon Margarine
2 -to
4 Hot green chilies
¼ cub Cilantro
1 slice Ginger (½")
2 tablespoon Chopped onion
½ teaspoon Salt; to taste
4 slice Bread *

Preparation:

* (I like sourdough, and I recommend not using a really dark type.)

Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped.
Pour the resulting batter into a wide shallow dish. (She says it'll keep three days covered in the frig, if you plan meals that far ahead. I don't.)

Melt the margarine in a big skillet or frying pan. Soak one slice of bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute.

Serve right off the stove.

From: radhika@june.cs.washington.edu (Radhika Thekkath)

Indian Gazpacho

Servings: 6

Ingredients:

6 large Tomatoes, blanched, skinned
1 large Red onion
1 large Green or red bell pepper
2 bunch Radishes, trimmed
3 large Carrots
3 large Celery ribs
2 medium Cucumbers, unpeeled
2 each Hot green chilies, seeded
6 large Garlic cloves, peeled
2 tablespoon Olive oil
½ cub Tomato paste
6 ¼ cub Vegetable stock
1 ¾ cub Dry red wine
Salt

Preparation:

Chop all vegetables & put in large bowl with the rest of the ingredients.
Stir well. Blend in stages until there are no vegetable chunks left, but don't let the soup become too thin. Add salt to taste & chill before serving.

Adapted from Ismail Merchant, "Indian Cuisine"

Indian Gravy

Servings: 1

Ingredients:

1 cub Ghee
2 large Onions, chopped
4 large Garlic cloves
1 teaspoon Grated ginger
2 teaspoon Turmeric
2 teaspoon Cayenne
2 teaspoon Garam masala
4 each Ripe tomatoes
1/3 cub Yogurt
Salt
2 ½ cub Water

Preparation:

Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes.

Add tomatoes & yogurt. Stir in salt & cook for 2 minutes.

Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes.
The gravy is now ready to use.

Makes 2 ½ cups.

Michael Pandya, "Indian Vegetarian Cooking"

Indian Style Lemonade

Servings: 8

Ingredients:

8 cub Water
½ cub Fresh lime juice
2/3 cub Fresh lemon juice
1 1/3 cub Maple syrup
½ tablespoon Freshly grated ginger
⅛ teaspoon Cayenne, optional

Preparation:

Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled.

"Vegetarian Times" July, 1993

Iridofu

Servings: 4

Ingredients:

1 tablespoon Oil
1 small Onion, diced
1 small Carrot, diced
24 ounce Tofu, crumbled
2 tablespoon Roasted sesame seeds
½ teaspoon Salt
2 teaspoon Shoyu
1 dash Pepper

Preparation:

Heat a wok & coat with oil. Add onion & carrot & saute for 3 minutes till onion is slightly browned. Add crumbled tofu & the remaining ingredients.
Stirring constantly, saute over medium low heat for a bout 5 minutes, or until the tofu is light & dry.

Variations: Add ¼ c of any of the following: parboiled green peas; shiitake mushrooms; diced bamboo shoots. Also try adding 1 ts grated ginger.

Shurtleff & Aoyagi, "The Book of Tofu"

Irish Herb Scones

Servings: 4

Ingredients:

½ pound Mealy potatoes
4 tablespoon Flour
¼ teaspoon Salt
4 tablespoon Oil
2 tablespoon Chopped parsley
½ teaspoon Dried dill
¼ teaspoon Savory
¼ teaspoon Marjoram
¼ teaspoon Powdered sage
Oil for frying

Preparation:

Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about ¼ inch. Cut into triangles 3 or 4 inches wide.
Fry in very hot oil on both sides until light golden.

Vera Gewanter, "A Passion for Vegetables"

Iron Rich Quick Bread

Servings: 1

Ingredients:

2 cub Whole wheat flour
2 tablespoon Wheatgerm
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 cub Oats
½ cub Brown sugar
¼ cub Oil
½ cub Molasses
1 ¼ cub Water
1 cub Raisins

Preparation:

Combine flours, wheatgerm, baking powder & soda & salt. Stir in oats & sugar. Mix thoroughly. Add raisins. Combine oil, molasses & water. Add to dry ingredients. Stir until thoroughly blended.

Turn into greased 23 X 13 X 7 cm loaf pan. Bake at 350F for 50 minutes.

Adapted from the Ontario Ministry of Health Recipes.

Italian Brochettes with Angel Hair Pasta

Servings: 6

Ingredients:

2 small Japanese eggplants
1 each Zucchini
1 each Yellow crookneck squash
½ pound Button mushrooms
1 each Red bell pepper
1 each Yellow bell pepper
2 small Red onions
1 each Fennel bulb
½ pound Cherry toamtoes

MARINADE:
½ bunch Fresh thyme
1 pinch Crushed red pepper
Grated zest of 1 lemon
½ teaspoon Salt, optional
½ teaspoon Pepper, optional
9 each Garlic cloves
Juice of 2 lemons
¼ cub Vegetable broth or olive oil

PASTA:
½ cub Tomato sauce
1 pound Angel hair pasta

Preparation:

Cut eggplant, squash & zucchini into pieces ¼" thick. Halve mushrooms & cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin wedges. Place all vegetables into large bowl.

MARINADE: Strip thyme leaves from stems, reserve stems. In a processor, process thyme, red pepper, zest & salt & pepper. Add garlic while machine is running. Stop machine & add lemon juice Turn on & add vegetable broth in a slow stream. Process 1 minute. Pour over vegetables & allow to marinate for 15 minutes.

Preapre grill & cover to build intense heat. Skewer vegetables. Toss sthyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover & allw to smoke for 5 minutes. Remove cover, turn & cook for another 3 to 5 minutes.

Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce & heat through. When skewers are almost done, cook pasta. Drain & return to pot. Pour sauce over pasta & toss to coat. Serve with grilled vegetables.

VARIATION: Use sourdough bread brushed with the marinade & lightly grilled instead of the pasta.

PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.; 8g Fiber.

"Vegetarian Times" July, 1993

Italian Style Eggplant & Pepper Salad

Servings: 6

Ingredients:

1 large Eggplant
2 large Bell peppers, red or green
2 large Celery stalks
Olive oil for sauteeing
2 each Garlic cloves, minced
¼ cub Olive oil
¼ cub Red wine vinegar
1 teaspoon Oregano
Salt & pepper
¼ cub Black olives, chopped

Preparation:

Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven.
Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed.

When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into ½" pieces. Dice eggplant & combnie with peppers & celery in a large bowl.

Heat a few drops of olive oil in a skillet & saute the garlic till golden.
Add to hte bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving.

Nava Atlas, "Vegetariana"

Italian Tomato Sauce

Servings: 6

Ingredients:

3 tablespoon Olive oil
2 cub Chopped onions
1 medium Bell pepper, diced
2 teaspoon Basil
1 teaspoon Oregano
1 teaspoon Thyme
1 ½ teaspoon Salt
13 ounce Canned toamtoes, chopped
6 ounce Tomato paste
1 tablespoon Honey
Black pepper, lots
6 each Garlic cloves, minced
Parsley

Preparation:

Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt.
Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.

Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower heat & simmer, partially covered, for 20 to 30 minutes.

Add garlic & cook 10 minutes more. Either let the sauce sit for a couple of hours or serve now.

Serve over spaghetti & with homemade garlic bread.

Mollie Katzen, "Moosewood Cookbook", Revised Edition

Jamaican Rice and Peas

Servings: 4

Ingredients:

1 cub dried red kidney beans, washed
coconut milk (see NOTE)
1 each sprigfresh thyme
1 each clove garlic, crushed
1 each green onion, chopped
salt, to taste
3 slice hot pepper, such as Scotch Bonnet (optional) 2 ¼ c uncooked
long-grain, regular or parboiled rice
In a medium saucepan with a tight-fitting lid, place the washed beans. Add
the coconut milk and bring to boil. Reduce the heat. Cook until the beans
are tender, 1 to 2 hours. Add the thyme, garlic, green onion, and salt.
Add the hot pepper if desired. Simmer for a few minutes. Add the rice.

Preparation:

The liquid should come up to 1-inch above the rice. Add water if needed.
Cover the pot. Bring to a boil again. Reduce the heat to low. Cook for 15 minutes (for regular rice) to 20 minutes (for parboiled). It should not be necessary to add more water, but if to much liquid boils away, replace it with boiling water.

The rice is ready when the liquid disappears and the grains of rice are separate. Stir just before serving to evenly distribute the red kidney beans. Makes 4 to 6 servings.

NOTE: For coconut milk, crack 1 mature coconut with a hammer, cut off the brown shell, and grate the coconut meat. Into a bowl, add the coconut meat and 6 cups of water. Mix well, then squeeze to extract as much liquid as possible. Press through a sieve and use as directed above.

Etoria says his preferred method to separate the coconut meat from the brown shell is with a butter knife ("or the dullest knife you have") to prevent cuts. Slip the knife between the white flesh and the shell, and it should come away easily.

Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer, Houston, Texas

Japanese Braised Eggplant

Servings: 4

Ingredients:

2 medium Eggplants
½ cub Dry sherry
1/3 cub Tamari soy sauce
1 tablespoon Molasses
¼ cub Vegetable oil
8 ounce Tempeh, cubed
2 ½ cub Chopped onions
2 teaspoon Ground fennel seeds
¼ teaspoon Cayenne
1 teaspoon Ground coriander
1 medium Green bell pepper, diced
4 cub Sliced mushrooms
3 tablespoon Tomato paste
Salt to taste
Brown rice
Chopped scallions
Toasted seasme seeds

Preparation:

Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes.

Brown cubed tempeh, ½c of onions, 1 ts fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent.
Add peppers & mushrooms & saute 15 to 20 minutes.

With a slotted spoon, lift tempeh & onions from oil & stir into sauted vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling.

Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre. Fill each hollow with ¼ of filling. Cover pan tightly & bake at 350F for 20 minutes til piping hot.

Serve on bed of rice, pour over some juiice from baking pan & sprinkle with scallions & sesame seeds.

"New Recipes From Moosewood"

Kale and Potato Soup

Servings: 4

Ingredients:

7 cub Water
1 large Bunch kale
1 ¼ pound Red potatoes
Salt
2 Bay leaves
3 tablespoon Virgin olive oil
1 medium Red or yellow onion diced into ½-in squares
6 Garlic cloves; sliced
½ teaspoon Red pepper flakes
Freshly ground pepper
Finely chopped parsley for garnish

Preparation:

HEAT WATER IN LARGE PAN. Meanwhile, with sharp knife, remove stems of ruffled kale leaves. Chop stems into 1-inch long pieces and add them to the water. Cut leaves into pieces about 2-inch square, wash well and set aside.
Scrub and peel potatoes and add peels to heating water along with ½ teaspoon salt and 1 bay leaf. When water boils, lower heat and let it simmer while you assemble remaining ingredients. Cut peeled potatoes into pieces about ½-inch square. Heat oil in soup pot, add onion, garlic, red pepper flakes and remaining bay leaf. Cook over medium-high heat 3 or 4 minutes, stirring frequently, then season with salt. Stir in potatoes and 1 cup strained simmering stock. Cover and cook slowly 5 minutes. Add kale, cover again and steam until leaves are wilted, stirring once or twice.
Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer slowly, covered, until potatoes are soft, about 30 minutes. Use back of wooden spoon to break up potatoes by pressing them against sides of pot or puree 1 or 2 cups soup in blender and return it to pot to make unifying background for other elements. Taste soup and season to taste with salt and generous grinding of pepper. If possible, set soup aside 1 hour to allow flavors to merge and develop even further, then serve with light sprinkling of parsley.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Kali Dal

Servings: 8

Ingredients:

1 cub Black whole gram beans
2 tablespoon Red kidney beans
1 cub Chopped onions
2 tablespoon Chopped ginger
¾ cub Chopped tomatoes
1 cub Water
½ teaspoon Ground cardamom
1 tablespoon Ground coriander
½ teaspoon Red pepper
2 teaspoon Salt
6 tablespoon Ghee
4 tablespoon Ghee
1 ½ teaspoon Cumin seeds
1 cub Minced onions
¼ cub Coriander leaves, chopped

Preparation:

Wash the gram beans. Place both the grma beans & kidney beans in a large pot. Add 4 cups of water & bring to a boil. Turn off heat & let sit for 2 hours. Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt & 6 tb ghee. Mix well, bring to a boil & simmer for 4 ½ to 5 hours. Keep the heat very low so that you maintain a bare simmer during the cooking period.

After cooking, remove 2 to 3 cups of the beans & blend them till smooth.
Return to the pot. Keep the dal on a low simmer.

Heat ghee & add the cumin seeds when ghee is very hot. After 10 seconds, add the minced onion & cook gently for 10 minutes, stirring constantly.
Pour over the dal & mix in the coriander. Simmer till heated through.

Serve with Royal Vegetable & Rice Casserole.

Julie Sahni, "Classic Indian Cooking"

Kasha

Servings: 5

Ingredients:

2 cub Kasha
4 cub Water
2 tablespoon Oil
5 large Onions, diced
2 each Carrots, diced
2 each Celery stalks, diced
3 each Galric cloves, chopped
½ cub Tamari
½ teaspoon Parsley
½ teaspoon Garlic powder
½ teaspoon Basil
¼ teaspoon Salt
⅛ teaspoon Cayenne
3 tablespoon Tahini

Preparation:

In a large pot, bring water to a boil & add kasha: cook for 15 to 20 minutes, till soft.

Heat oil in a skillet & add the chopped vegetables. Saute for 7 minutes till soft. Mix kasha & add to the vegetables. Add seasonings, using more if necesary. Add tahini & cook for 8 to 10 minutes.

"The Cookbook for People Who Love Animals"

Kaz's Vegetable Casserole

Servings: 2

Ingredients:

4 Mushrooms
2 Onions
5 Mange tout
220 g Chick peas
400 g Tomatoes with chili spices
½ teaspoon Cinnamon
1 tablespoon Natural or hazelnut yoghurt
1 tablespoon White wine vinegar
2 teaspoon Brown mustard seeds

Preparation:

White grape juice is just as good as white wine if you want to avoid the alcohol. The recipe works well without either.

I made this one up when I couldn't be bothered to follow a recipe, so I'd be interested to know what you think of it. It is also nice with a crumble topping - I use an ordinary wholemeal crumble mix and add sunflower seeds to it, or cashew nuts, to give it a slightly nutty taste.

Preparation: chop the onions into 2cm pieces and finely dice the : mushrooms.

Add all the vegetables to a casserole dish, then add the spices, chickpeas, yoghurt and white wine. If possible leave to marinate for a couple of hours to let the vegetables absorb the taste.

Microwave on high (650w oven) for 15 minutes, or longer if you want the vegetables to be soft rather than crunchy - say 20 minutes.

Serve with Biryani rice - I use brown rice with lentils, almonds, sultanas and a mixture of vegetables such as carrots and broccoli.

Posted by Kaz Glover in Intercook

Kema

Servings: 6

Ingredients:

1 cub TVP granules or flakes
⅞ cub Boiling water
1 tablespoon Olive oil
1 large Yellow onion, minced
1 large Garlic clove, minced
1 each 1 inch slice ginger, minced
3 tablespoon Tomato paste
1 cub Stewed tomatoes
2 teaspoon Curry powder
1 teaspoon Salt
⅛ teaspoon Cayenne
1 cub Green peas
1 cub Mushrooms, sliced

Preparation:

Combine TVP & water in a bowl. Let syand for 10 minutes. Heat oil in a large cast-iron skillet or wok. Stir-fry onion, garlic & ginger for 5 minutes. Add TVP & stir-fry another 5 minutes. Add tomato paste, tomatoes, curry powder, salt & cayenne. Simmer a few minutes. Add peas & mushrooms. Bring to a boil, cover & simmer over low heat for 5 minutes.

"Vegetarian Times" February, 1992

Kettle Stew

Servings: 4

Ingredients:

1 cub Chopped onions
1 large Garlic clove, pressed
2 tablespoon Minced chilies
3 tablespoon Olive oil
½ teaspoon Ground cinnamon
¼ teaspoon Ground cloves
4 small Potatoes, cubed
3 cub Drained canned tomatoes,chopped
2 cub Cut green beans
1 small Zucchini, sliced
2 cub Corn
1 tablespoon Cilantro
Salt

Preparation:

In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes. Add cinnamon, cloves, potatoes & cook for another 5 minutes, covered. Stir in tomatoes, green beans & cover & cook for 5 minutes more. Add the zucchini & corn. Simmer, covered on low heat till the vegetables are tender. If the stew seems too dry, add some tomato juice or water. Add cilantro & salt to taste. Serve with cornbread.

"Sundays at Moosewood Restaurant Cookbook"

Khatte Channe

Servings: 6

Ingredients:

4 cub Cooked chick peas, reserve the stock
1 tablespoon Tamarind paste
½ cub Light vegetable oil
1 ½ cub Thinly sliced onions
2 teaspoon Minced garlic
½ teaspoon Turmeric
½ teaspoon Red pepper
1 cub Chopped tomatoes
1 tablespoon Ginger, grated
1 ¼ teaspoon Garam masala
1 ¼ teaspoon Ground cumin

Preparation:

Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic & cook for 2 minutes.
Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes & ginger. Cook for about 5 minutes (the fat should be separating from the gravy).

Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices & shredded green chilies. Serve with Poori.

Julie Sahni, "Classic Indian Cooking"

Khichhari

Servings: 4

Ingredients:

4 ounce Yellow split peas
1 tablespoon Ghee
1 each Onion, chopped
½ teaspoon Whole coriander seeds
½ teaspoon Whole cumin seeds
1 each ½ inch piece ginger, slice
1 teaspoon Turmeric
¼ teaspoon Cayenne
4 ounce Brown rice
1 each Green chili, chopped
¾ pint Water
1 each Juice of half a lemon
2 each Tomatoes, skinned & chopped
Salt

Preparation:

Steep peas in boiling water for 1 hour. Drain & rinse well.

In a large pot, heat oil & fry onions & spices for 4 minutes over a medium heat.

Add split peas, rice & green chili. Mix well. Pour on water & lemon juice. Add tomatoes, stir once & cover. Simmer very gently for 40 minutes or until rice is soft. Season & serve.

Sarah Brown's "Vegetarian Cookbook"

Split peas can be substituted for lentils.

Kibbet Batata Bi Sanieh - Potato Kibbi

Servings: 8

Ingredients:

6 medium PotatoesWater
1 ½ cub Fine burghul
1 medium Onion; grated
½ cub Finely chopped parsley
1 teaspoon Dried mint
½ teaspoon Ground cinnamon
2 teaspoon Salt; more to taste
Freshly ground black pepper
½ cub Flour, optional

TO FINISH:
1 large Onion; halved then sliced
¾ cub Olive oil

Preparation:

Scrub and cook potatoes in boiling, salted water until tender. Peel and mash.

Place burghul in a fine sieve and rinse with cold water. Press with back of spoon to extract moisture, then turn into a large bowl and leave for 15 minutes.

Add potatoes, grated onion, parsley, mint, cinnamon, salt and plenty of pepper. Mix, taste and add more salt if necessary.

Knead well with hand, moistening it occasionally with water. If mixture is too soft add enough flour to make a firm paste, kneading well.

Put sliced onion and half the oil in a 25 x 30 cm (10 x 12 inch) baking dish or 30 cm (12 inch) round dish. Dot potato paste over onions, then spread evenly with a spatula. Cut into diamond shapes using an oiled knife. Pour remaining oil evenly on top and bake in a hot oven for 40 minutes or until golden brown. Cool in dish, then serve at room temperature with salad. Good served hot, in which case cool for 10 minutes before serving.

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

Kimchi (Korean Cabbage Relish)

Servings: 1

Ingredients:

1 Head Chinese cabbage cut into ½-in. strips
3 tablespoon Salt
6 Green onions; chopped (or less, if desired)
3 Garlic clove; minced (or less, if desired)
½ teaspoon Crushed dried hot red chile
1 teaspoon Chopped gingerroot

Preparation:

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage with salt, green onions, garlic, chile and gingerroot. Mix well and spoon into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well several weeks. Use as relish or salad.

Makes about 1 quart

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

Koloketes (Pumpkin Pies)

Servings: 30

Ingredients:

PUMPKIN FILLING:
3 cub Diced butternut pumpkin
2 tablespoon Pougouri (coarse burghul)
1 medium Onion; chopped
¼ cub Peanut or corn oil
½ teaspoon Ground cinnamon
1 pinch Ground cloves
1 ½ teaspoon Salt
Freshly ground black pepper

PASTRY:
4 cub Plain flour
1 pinch Salt
¾ cub Peanut or corn oil
½ cub Cold water
3 teaspoon Lemon juice
Beaten egg & milk for glaze

Preparation:

Makes: 30
Oven temperature: 200 C (400 F) reducing to 180 C (350 F) Cooking time: 30 minutes

Peel pumpkin, remove seeds and cut into 5 mm (¼ inch) dice. Measure and place diced pumpkin into a bowl. Add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight.

Sift flour and salt into a mixing bowl, add oil and rub in with fingertips until distributed evenly. Add water and lemon juice and mix to a firm dough. Knead lightly, cover and leave to rest for 30 minutes.

Roll out dough thinly (about the thickness of a normal pie crust) and cut into 15 cm (6 inch) rounds. Take a round of pastry and moisten edges with a little water. Place a good tablespoonful of filling in centre, fold over and press edges to seal well. Flute edge with fingers or press with tines of fork.

Place finished pies on lightly greased baking trays and glaze tops with an egg beaten with a little milk. Bake in a hot oven for 10 minutes, reduce to moderate and bake for further 20 minutes. Serve hot or cold.

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

Korean Bean Thread Sesame Noodles with Vegetables

Servings: 4

Ingredients:

1 ounce Chinese dried mushrooms
½ ounce Chinese dried cloud ears
¼ pound Bean thread noodles
2 ounce Carrot
1 Green pepper
1 small Onion
2 tablespoon Peanut oil
½ cub Water

SAUCE:
2 tablespoon Light soy sauce
2 tablespoon Dark soy sauce
3 tablespoon Sesame oil
1 ½ tablespoon Sesame seeds
1 tablespoon Finely chopped garlic
1 tablespoon Sugar
1 teaspoon Freshly ground black pepper

Preparation:

Soak the dried mushrooms in warm water for 20 minutes until soft. Squeeze the excess liquid from the mushrooms and remove and discard the stalks.
Cut the caps into shreds. Soak the cloud ears in warm water for about 20 minutes or until soft. Rince them well in cold water and drain them thoroughly in a colander.

Soak the noodles in a large bowl of very hot water for 15 minutes. When soft, drain well. Cut the noodles into 3-inch lengths, using scissors or a knife.

Peel and finely shred the carrot. Finely shred the pepper and onion.

Heat a wok or large frying pan and add the oil. When moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper, and water and stir-fry for 5 minutes or until the carrots are cooked.

Combine the sauce ingredients and add them to the vegetables. Give the mixture a good stir, then add the noodles. Stir-fry the mixture for 2 minutes until well heated through. Serve at once or at room temperature.

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

Korean Dipping Sauce

Servings: 4

Ingredients:

4 tablespoon Soy sauce
4 teaspoon Rice vinegar
1 teaspoon Sesame oil

Preparation:

Mix all ingredients. Serve with sauteed bean curd.

Madhur Jaffrey's "World of the East Vegetarian Cookbook"

Koushari (Lentils, Macaroni and Rice in Oil)

Servings: 6

Ingredients:

1 cub Ads iswid (brown lentils)
Water
Salt
1 cub Small macaroni noodles
1 cub Short grain rice
2 tablespoon Olive oil
1 cub Tomato puree

TA'LEYA II:
2 large Onions
¼ cub Olive oil
1 Garlic clove (or more) finely chopped

Preparation:

This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. You may cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like me, you like to keep pots to a minimum, use the method given. This is the way they prepare it in Egypt anyway.

Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside.

Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally.
Drain and keep aside. Clean pot again and dry.

Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate.

Prepare the ta'leya (directions below), add tomato puree and bring to the boil.

Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot.

TA'LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer.

Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias

Lakhnawi Khatti Dal (Lucknow Sour Lentils)

Servings: 6

Ingredients:

1 ½ cub Pink lentils
1 tablespoon Finely chopped ginger
½ teaspoon Turmeric
1 tablespoon Lemon juice
1 cub Boiling water
2 teaspoon Salt
5 tablespoon Ghee
1 teaspoon Black cumin seeds
1 tablespoon Minced garlic
½ teaspoon Red pepper

Preparation:

Wash lentils thoroughly. Place in a saucepan with the turmeric & 5 cups of water. Bring to a boil, stirring often. Reduce heat & simmer, partially covered, for 25 minutes. Stir occasionally. Add lemon juice to lentils & cook for a further 15 minutes. Turn off heat & beat with a wire whisk.

Heat ghee, when very hot, add cumin seeds & fry for about 10 seconds.
Remove pan from the heat & add red pepper & minced garlic. Stir rapidly for 10 seconds until the garlic begins to colour, but do not let it brown.
Pour over the hot puree. Serve immediately.

Julie Sahni, "Classic Indian Cooking"

Lebanese Eggplant

Servings: 4

Ingredients:

1 Medium eggplant -peel & dice
1 Clove of garlic
¼ cub Olive oil
1 can Tomatoes (drained) 16 oz.
½ teaspoon Brown sugar
⅛ teaspoon Pepper
½ cub Shopped onion
½ cub Sliced mushroom
1 tablespoon All purpose flour
½ teaspoon Salt
¼ teaspoon Dried whole basil

Preparation:

Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole. Bake at 375 degree for 25 minutes.

Source Unknown

Lebanese Herb Salad

Servings: 4

Ingredients:

1 Pita bread
½ Head leaf lettuce; washed,dried, and chopped
1 bunch Cilantro; chopped
1 bunch Scallions; thinly sliced
3 Tomatoes; diced
2 tablespoon Fresh parsley, chopped
1 tablespoon Fresh mint, chopped
1 tablespoon Sumac
¼ cub Olive oil
2 Lemons; juiced
½ teaspoon Cinnamon
Salt & pepper to taste

Preparation:

Bake the pita bread so that it is dry. Break the bread up into small pieces and set them aside.

In a medium bowl place the lettuce, red bell peppers, cilantro, scallions, tomatoes, parsley, mint, and sumac. Toss the ingredients together.

Add the olive oil and toss it in well.

Add the lemon juice, cinnamon, salt and pepper. Toss the ingredients together well.

Add the pita bread pieces and toss them in.

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

Lebanese Tabbouleh

Servings: 8

Ingredients:

½ cub Fine grain cracked wheat (bulgur)
½ cub Finely chopped onion
½ teaspoon Allspice
½ teaspoon Pepper
1 teaspoon Salt; or to taste
3 cub Finely chopped parsley
½ cub Finely chopped scallions
2 cub Finely chopped ripe tomatoes (if not ripe, omit)
1 ½ cub Fresh spearmint leaves (finely chopped)(if necessary, substitute another mint)
½ cub Fresh lemon juice
¾ cub Olive oil

Preparation:

RINSE THE CRACKED WHEAT several times then cover with water by ½-inch and let soak for 20 minutes, then drain well, squeezing out excess water.
Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Leek & Tomato Soup

Servings: 6

Ingredients:

4 medium Leeks
6 each Boiling potatoes
3 medium Tomatoes
2 medium Onions
5 tablespoon Ghee
4 cub Stock
2 teaspoon Sugar
Salt & pepper
Water

Preparation:

Split & thoroughly wash leeks. Cut into chunks. Dice potaotes & chop the tomatoes. Thinly slice onions. Melt 3 tb ghee in pot & add onions & leek. Simmer very gently for 5 minutes. Add tomatoes followed by potatoes. Simmer gently for 2 minutes. Add stock. Bring to a boil.
Stir in sugar, salt & pepper to taste. Reduce heat & simmer. Cook until potatoes are soft. Cool & then blend, using extra water if necessary.

Re-heat before serving. Top with croutons. Thin with water if desired.
Will keep well in the fridge.

Nava Atlas, "Vegetariana"

Leek-And-Artichoke Soup

Servings: 6

Ingredients:

1 large Artichoke; -=OR=-
2 medium -Artichokes
1 cub Water; acidulated with the juice of
1 Lemon
2 Garlic cloves
1 tablespoon Virgin olive oil
1 large Leek; white part only -=OR=-
2 medium Leeks, white part only washed and sliced
1 small New potato; quartered and thinly sliced
6 Leaves butter lettuce sliced into ¼" strips=OR=- a handful of Sorrel leaves, sliced
1 tablespoon Chopped parsley
2 Mint leaves; chopped
Salt
5 ½ cub Water
1 pound Fresh peas; shucked, -=OR=-
1 cub -Frozen peas

GARNISHES:
Freshly ground pepper
Chopped chervil=OR=- Chopped Parsley
Extra-virgin olive oil
Parmigiano-Reggiano freshly grated

Preparation:

TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top 2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in quarters and remove the chokes. Dice the trimmed hearts into small pieces.
Put them in the acidulated water as you work. Keep the garlic cloves whole.
Warm the olive oil and add the leeks, drained artichokes, garlic, potato, lettuce or sorrel, parsley and mint. Season with the salt, add ½ cup water and stew gently until the vegetables are wilted, about 5 minutes. Add the peas and the rest of the water. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes or until the artichokes are cooked. Taste for salt. Puree the soup or leave it as is and serve with the freshly ground pepper, add a few good pinches of chervil or parsley, a spoonful of olive oil drizzled into each soup plate and a dusting of cheese.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Legumes in Garlic and Onions

Servings: 6

Ingredients:

2 cub Pigeon peas, soaked, 20 mins
1 quart Water
½ teaspoon Turmeric
Salt
¼ cub Oil
1 tablespoon Black mustard seeds
2 teaspoon Cumin seeds
1 medium Onion, finely chopped
6 each Garlic cloves, chopped
½ teaspoon Dried red chilies

Preparation:

Wash pigeon peas & boil them with the water & turmeric & salt for 20 minutes. Heat oil in medium pot, add mustard & cumin seeds & fry until mustard seeds start to pop. Stir in onion & garlic & fry till browned & & soft. Mix in ground chili & stir for 30 seconds. Remove & pour over peas. Stir thoroughly, cover & simmer for 10 minutes, stirring occasionally. Serve hot with plain rice.

Rani, "Feast of India"

Lemon Cream Dressing

Servings: 1

Ingredients:

½ cub Tahini
8 ounce Firm (or firm silken) tofu
1 Lemon; zested and juiced
¼ cub Cider vinegar
1 Garlic clove; minced
¼ cub Brown rice syrup; -OR-
1/3 cub -Honey
2 tablespoon White miso
½ cub Water

Preparation:

Place all ingredients in a blender and blend until the mixture is smooth.
Cool and use as desired.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

Lemon Drop Cookies

Servings: 1

Ingredients:

1 cub Shortening
2 cub Sugar
¼ cub Lemon juice
½ cub Water
1 teaspoon Baking soda
1 teaspoon Cream of tartar
3 cub Flour

Preparation:

Beat shortening for 30 seconds. Add sugar & continue to beat till light & fluffy. Combine lemon juice & water. Combine the dry ingredients.
Alternately mix the dry & wet ingredients with the beaten mixture. Mix well. Drop by spoonful onto a greased cookie sheet.

Bake for 8 to 10 minutes at 450F.

Makes about 60 to 70.

Posted by Mark Satterly in Intercook

Lemon Grass Spicy Vegetables (Pat Pet Takrai)

Servings: 3

Ingredients:

2 large Dried red chilis coarsely chopped
1 teaspoon Coarsely chopped galangal
2 small Red shallots coarsley chopped
3 ounce Ready-fried beancurd finely diced
Oil; for deep-frying
2 tablespoon Oil
1 tablespoon Finely chopped garlic
1 tablespoon Lemongrass, finely chopped into rings
1 tablespoon Grated coconut
2 ounce Long beans; coarsely chopped into 1-inch lengths
1 medium Broccoli stem coarsely chopped at an angle into 1-inch lengths
2 ounce Baby sweetcorn roughly chopped at an angle into 1-inch lengths
1 Carrot; finely chopped into matchsticks
3 tablespoon Vegetable stock
2 tablespoon Light soy sauce
½ teaspoon Sugar

Preparation:

In a mortar, pound together the chilis, galangal and shallots to form a paste and set aside. Deep-fry the beancurd dice until crispy brown, drain and set aside.

Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the paste, add the lemon grass and coconut, stirring well. Add all the vegetables and briefly stir-fry. Add the stock, soy sauce and sugar.
Stir well and turn on to a serving dish.

Source: The Lemon Grass Restaurant, Bangkok
_Thai Vegetarian Cooking_ by Vatcharin Bhumichitr Typed for you by Karen Mintzias

Lemon-Herb Quinoa

Servings: 6

Ingredients:

1 cub Quinoa
1 ½ tablespoon Vegetable oil
2 cub -Water
¾ teaspoon Dried marjoram or oregano
½ teaspoon Dried thyme
¼ teaspoon Dried rosemary; crumbled
3 tablespoon Chopped parsley
2 tablespoon Fresh lemon juice
¾ teaspoon Salt
½ teaspoon Grated lemon rind
¼ teaspoon Pepper

Preparation:

Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times.

Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes.

Stir in the parsley, lemon juice, salt, lemon rind, and pepper. Simmer, covered, 5 minutes longer. Fluff with a fork.

Serves 4 to 6

Calories: 206 Total Fat: 3.2 g Protein: 6.0 g Saturated Fat: 1.2 g Carbohydrates: 33.0 g Cholesterol: 0 Fiber: 4.1 g Sodium: 451 mg

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

Typed for you by Karen Mintzias

Lemony Radish Salad

Servings: 6

Ingredients:

½ cub Lemon juice
½ cub Salad oil
2 tablespoon Minced chives
2 tablespoon Minced parsley
1 teaspoon Tamari
¼ teaspoon Pepper
4 cub Thinly sliced radishes

Preparation:

Mix all ingredients together well & refrigerate till ready to serve.

"Vegetarian Times Cookbook"

Lentil & Brown Rice Soup

Servings: 6

Ingredients:

½ cub Lentils
1/3 cub Brown rice
2 tablespoon Olive oil
2 each Garlic cloves, minced
2 tablespoon Soy sauce
2 each Bay leaves
1 small Onion, chopped
2 medium Carrots, sliced
1 large Celery stalk, chopped
14 ounce Can tomatoes, chopped
½ cub Tomato juice
¼ cub Sherry
1 teaspoon Basil
1 teaspoon Paprika
½ teaspoon Marjoram
½ teaspoon Thyme
Salt & pepper

Preparation:

Place first 6 ingredients in large soup pot. Cover with 3 cups water & bring to a boil. Cover & simmer for 7 to 8 minutes. Add 2 more cups of water along with the rest of the ingredients. Cover & simmer for 25 to 30 minutes. Serve hot.

Nava Atlas, "Vegetariana"

Lentil and Buckwheat Slice

Servings: 1

Ingredients:

4 ounce Roasted Buckwheat
1 Carrot
1 Onion
1 teaspoon Oil
6 ounce Red Lentils
1 pint Veg stock
Dried herbs(parsley + rosemary are recommended)
1 teaspoon Marmite(for the Brits amongst you)
1 pinch Nutmeg
Salt
Pepper

Preparation:

1.Chop onion and carrot, saute in oil in a fairly large saucepan 2.Add all other ingredients - bring to boil
3.Simmer for 30 minutes, until liquid is absorbed 4.While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6 5.Put mixture in loaf/flan dish
6.Put loaf/flan dish in 4. above.
7.Cook for 30 minutes

Note: I see no reason why you would need to use the oil, just cut up the carrots extra small, place all ingredients in the pan and start at 2.

Posted by Pat Buttons

Lentil Burgers

Servings: 8

Ingredients:

2 cub Dried red lentilsWater, to cook
1 cub Bread crumbs (preferably wholewheat)
1 large Onion; finely chopped
2 Garlic cloves; minced more to taste
Salt & pepper to taste

Preparation:

Wash lentils thoroughly & pick out any sticks & stones & grit which might get in them. In a large pot, bring the water to a rolling boil. Add lentils & cook for 20-25 minutes until the lentils start to puree. Drain & let cool. It is not necessary to let them get cold.

Transfer the cooked lentils to a large mixing bowl. Add bread crumbs, garlic & onion & mix thoroughly. Season well.

You then can experiment with herbs & spices. I usually add loads of cajun spice, with healthy measures of parsley, basil & majoram. You could try thyme or sage. It is your choice.

If the mixture does not hold together well enough, add more bread crumbs.
Form into patties & then cook as you would a regular hamburger in a little oil. Or barbecue. If they are really dry, then they hold together well enough to barbecue.

Serve in buns with old fashioned dijon mustard & chips ooops, errrr fries.

Posted by Mark Satterly in Intercook

Lentil Dahl

Servings: 1

Ingredients:

2 cub Green or brown lentils
1 each Cinnamon stick, 3"
1 each Bay leaf
3 medium Garlic cloves, peeled, whole
2 slice Ginger root, 1" thick
1 teaspoon Turmeric
¾ each Lemon
½ teaspoon Salt
⅛ teaspoon Black pepper
½ teaspoon Cayenne
3 tablespoon Ghee
1 pinch Asafetida
½ teaspoon Whole cumin seeds

Preparation:

Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly.

Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
Simmer for a further 5 minutes.

Just before serving, heat ghee till hot, add asafetida & cumin seeds & saute till the seeds begin to colour. Pour over top of dahl & serve over rice.

Madhur Jaffrey, "An Invitation to Indian Cooking"

Lentil Loaf

Servings: 4

Ingredients:

6 ounce Red lentils
12 ounce Water
1 each Onion, chopped
1 tablespoon Parsley
½ teaspoon Cayenne
1 tablespoon Nutritional yeast
Lemon juice
Salt & pepper

Preparation:

Rinze lentils thoroughly. Cover with water & cook for 10 to 15 minutes.
Add more water if you need to. You should have a stiff puree. Stir fry onions in a little oil till soft, throw in the cayenne & cook for a few more seconds. Remove lentils from heat & stir in the remaining ingredients. Add a little more stock or water if the mixture is too dry.
Season with salt & pepper to taste.

Grease a 1 lb loaf tin, press in the lentils mixture. Bake at 375F/190C for 45 to 50 minutes. Let stand for 10 minutes & then turn out on a plate. Serve with vegetables.

Very loosely based on Sarah Brown, "Vegetarian Kitchen"

Lentil Salad

Servings: 4

Ingredients:

½ cub Lentils
1 small Onion, chopped
4 cub Seasoned stock
Oil for sauteeing
½ cub Bulghur
¼ cub Soy grits
1 cub Yogurt
2 tablespoon Mayonaisse
1 teaspoon Garlic powder
1 teaspoon Dijon mustard
2 teaspoon Lemon juice
6 cub Chopped spinach

Preparation:

Cook lentils & onion in 2 c stock until tender but not mushy, about 25 minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to skillet & cook over a low heat till light & fluffy -- 10 minutes. Let cool.

Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain with lentils & vegetables & toss in the dressing. Chill if desired.

Frances Moore Lappe, "Diet for a Small Planet"

Lentil Soup

Servings: 6

Ingredients:

2 tablespoon Vegetable oil
2 each Garlic cloves, minced
1 large Onion, chopped finely
2 each Celery stalks, diced
1 each Carrot, sliced
1 each Potato, diced
4 tablespoon Tamari
1 teaspoon Basil
½ teaspoon Spanish Paprika
½ teaspoon Cumin
1 teaspoon Oregano
10 cub Stock
3 each Tomatoes, chopped
1 ½ cub Red lentils

Preparation:

In a large pot, heat the oil over medium heat & add the garlic & onions.
Saute for 2 minutes. Add the celery, carrot & potatoes & saute for 8 minutes. Add the tamari & the seasonings & continue to saute gently for another 5 minutes.

Add the stock, tomatoes & uncooked but washed lentils. Bring to a boil, reduce heat & cook for 1 hour. Stir frequently.

The lentils should puree, cook for longer if they need to puree more to thicken the soup.

"The Cookbook for People Who Love Animals"

Lentil Stuffed Peppers

Servings: 4

Ingredients:

2/3 cub Red lentils
4 tablespoon Vegetable oil
4 medium Green bell peppers
1 teaspoon Cumin seeds
2 Onions, chopped
2 Green chilies
1 1 inch piece ginger, grated
1 tablespoon Ground coriander
1 ¼ cub Water
Salt & pepper
2 tablespoon Chopped cilantro

Preparation:

Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils & add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes til lthe liquid has evaporated.

Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes.

Linda Fraser, "Curries & Indian Foods"

Lentils with Zucchini

Servings: 4

Ingredients:

½ cub Lentils
2 ½ cub Water
½ teaspoon Turmeric
3 tablespoon Ghee
2 each Garlic cloves, chopped
1 slice ½" piece ginger
1 each Green chili, chopped
1 small Zucchini, chopped
Salt
½ teaspoon Garam masala
1 teaspoon Cumin seeds

Preparation:

Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time.

In a separate pot, heat half the ghee. Saute onion & garlic till golden.
Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes.

Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes.

In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour.

Serve lentils hot with the ghee/cumin seeds.

Michael Pandya, "Indian Vegetarian Cooking"

Lentil-Walnut Burgers

Servings: 6

Ingredients:

¾ cub Dry lentils
1 ½ cub Water
2 teaspoon Cider vinegar
1 tablespoon Margarine
1 cub Onion; finely minced
2 Garlic cloves; crushed
10 large Mushrooms; minced
½ cub Walnuts; finely minced
1 small Celery stalk; finely minced
1 teaspoon Salt
Freshly ground black pepper
½ teaspoon Dry mustard
1 tablespoon Dry sherry
½ cub Raw wheat germ

Preparation:

This takes about 40 minutes to prepare: you can do "part 1" while "part 2" is cooking, plus about 1 hour to chill, then 15 minutes to cook.

Makes between 4 to 6 servings, depending on the size of patties you make and the hunger of participants.

Note: uncooked burgers may be individually wrapped and frozen.

Part 1: Bring lentils and water to a boil in saucepan. Lower the heat, and simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and mash.

Part 2: Saute remaining ingredients, except for wheat germ, together over medium-low heat 10 to 15 minutes, or until all is tender. Add to the mashed lentils, and mix well. Add wheat germ and mix again. Chill for about 1 hour.

The Burgers:

1. Make 4-inch patties from chilled burger-mixture. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually).

2. Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem.

3. Serve either as patties, or as burgers in a whole-wheat bun. Good with cheese melted on top, basil sprinkled on each burger is tasty also.

Mollie Katzen, "Moosewood Cookbook"

Lesleigh's Whole Grain Batter Bread

Servings: 12

Ingredients:

1 cub Rice or soy milk *
¼ cub Sugar
¼ cub Maple syrup
4 teaspoon Salt (uh, is this right? KM)
1 cub Water
6 teaspoon Yeast
3 teaspoon Egg replacer
6 tablespoon Water
1/3 cub Uncooked oatmeal
¼ cub Wheateena cereal; cooked in
1 cub -Water, and cooled
2 cub Whole wheat flour
3 cub All purpose flour

Preparation:

NOTE on rice or soy milk: if it's a thick milk, dilute it to the consistency of cow's milk)

Simply mix all ingredients until all is blended.Dough will be very sticky.Divide evenly into 2 oiled or sprayed with Pam loaf pans.Allow to rise until doubled (it's a pretty dense bread,but on a warm day,rising should be completed in about 4 hours) Bake in a preheated 375 degree oven for about 1 hour. Terrific for sandwiches or as a breakfast food!

FROM: L HERSHKOWITZ (BDBG15B)

Lettuce Salad

Servings: 4

Ingredients:

1 each Lettuce
A few spring onions
3 tablespoon Olive oil
1 tablespoon White vinegar
½ teaspoon Salt
1 pinch Black pepper
½ teaspoon Basil
½ teaspoon Chopped garlic

Preparation:

Wash lettuce & separate the leaves. Allow to drain. Beat the rest of the ingredients in a bowl. Add lettuce leaves & turn them gently so that all the leaves become coated with the dressing.

Jack Santa Maria, Greek Vegetarian Cookery

Light Vegetable Stock

Servings: 1

Ingredients:

1 Onion
2 Garlic cloves
1 Celery stalk
1 Carrot
1 Bouquet garni

Preparation:

Put all ingredients into a saucepan. Cover generously with water and bring to a boil. Simmer, half-covered, for about 1 hour, then strain.

Other vegetables and flavorings, such as leeks, thinly pared lemon rind and allspice berries, can be added. Peelings from well-scrubed potatoes also give a particularly pleasant flavor to vegetable stock.

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

Lima Bean Soup

Servings: 6

Ingredients:

1 pound Frozen lima beans
3 ½ cub Sliced carrots
3 tablespoon Olive oil
5 each Green onions, finely chopped
5 cub Chopped mushrooms
1 dash Basil
1 dash Black pepper
1 dash Cayenne
¾ cub Soy sauce

Preparation:

Cook lima beans in water according to packet instructions. Steam carrots till tender. Drain reserving cooking water.

Heat oil in a skillet & saute green onions & mushrooms until tender. Add spices & saute for a further 1 minute.

Combine all ingredients (except milk) along with 1 cup of bean & carrot water. Using a blender, blend in batches till smooth. Pour mixture into a large soup pot. Add milk. Cook slowly for 15 to 20 minutes.

Source Unknown

Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetables)

Servings: 2

Ingredients:

½ cub Coconut Milk
3/16 cub Brown bean sauce (dao jiow)
¼ pound Mixed vegetables
1 tablespoon Palm sugar
1 tablespoon Tamarind liquid
1 ½ small Cucumbers
1 ½ slice Green cabbage
3 Green beans
1 ½ pound Shallots

Preparation:

Notes:

For the mixed veg I use things like water chestnuts, green beans, cauliflower etc etc. The original recipe had pork and shrimp but I changed it, and it works fine :-)

Preparation:

Slice the shallots lengthways
Use brown sugar if palm sugar isn;t available.
Peel and slice the cucumbers diagonally into thick ovals trim the green beans
cut the cabbage into two inc wedges

1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle simmer over a low heat. Cook, stirring gently,until the coconut milk is fragent and it's oil glistens on the surface (about 6-8 mins)

2. While it simmers, combine the bean sauce and half of the shallots in a mortar. Using a pestle, mash the mixture to a chunky paste.

3. When the coconut milk is ready add the shallot paste and stir well.
Add all the vegetables except the cucumbers, cabbage,green beans and the remaining shallots. Cook for five minutes

4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1 to 2 minutes. Add the tamarind and taste the sauce, which should be a balance of salty, sour and sweet.

5. Transfer the sauce to a small bowl and place it on a plate, garnished with the cucumbers, cabbage wedges and green beans. Serve warm or at room temperature.

Shared by Kaz Glover

Lucknawi Dal

Servings: 6

Ingredients:

2 cub Pink lentils
1 ½ quart Water
Salt
1 teaspoon Turmeric
1 teaspoon Tamarind paste
¼ cub Oil
1 teaspoon Cumin seeds
1 large Onion, chopped
6 each Garlic cloves, crushed
1 each 1" piece ginger, chopped
½ teaspoon Dried red chilies

Preparation:

Wash lentils & boil in water with salt, turmeric & tamarind over medium heat for 20 minutes. Heat oil in a small pot. Add cumin seeds & fry for a minute. Stir in onion, garlic & ginger & fry till onion is browned & soft. Add chili & stir fro 30 seconds. Remove & pour over lentils, mix thoroughly & return to a boil. Serve with rice.

Rani, "Feast of India"

Ma Po

Servings: 6

Ingredients:

½ cub Vegetable broth
1/3 cub Hoisin sauce
1 tablespoon Rice wine/dry sherry
1/3 cub Ketchup
½ teaspoon Hot sauce
1 tablespoon Sesame oil
1 tablespoon Vegetable oil
3 each Garlic cloves, minced
1 pound Firm tofu, cut to ½" cubes
2 cub Mung bean sprouts
1 tablespoon Cornstarch mixed with 2 tablespoons water
2 each Green onions, slivered

Preparation:

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside.

Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts & cook another minute. Add dissolved cornstarch & stir till sauce thickens.

Serve over noodles tossed in sesame oil or over steamed rice.. Garnish with onions.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

Mabo Dhofu

Servings: 2

Ingredients:

1 tablespoon Vegetable oil
1 ½ teaspoon Sesame oil
1 each Garlic clove, crushed
¼ cub Minced leeks*
½ teaspoon Minced red peppers
4 medium Mushrooms, sliced
½ cub Water
1 ½ teaspoon Sake (optional)#
2 ½ teaspoon Soy sauce
½ teaspoon Salt
1 dash 7-spice red pepper+
1 ½ teaspoon Tomato ketchup
1 package Extra firm silken tofu
2 teaspoon Cornstarch
2 tablespoon Water
1 tablespoon Minced scallions

Preparation:

Heat a wok & coat with the oils. Add garlic, leeks & red peppers. Stir fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds. Add tofu & return to a boil. Dissolve cornstarch in water & stir into the wok. Simmer until thick. Garnish with scallions.

* Or use minced scallions or onions

# I substituted a sherry

+ I used ¼ ts of crushed chilies

Shurtleff & Aoyagi, "The Book of Tofu"

Marinated Mushroom Salad

Servings: 4

Ingredients:

1 pound Fresh mushroom
1 cub White vinegar
2 cub Water
½ cub Sliced carrots
½ cub Diced celery
½ cub Green peppers strips
½ cub Red pepper strips
1/3 cub Olive oil
1 teaspoon Oregano leaves, crushed
¾ teaspoon Salt
¼ teaspoon Garlic powder
¼ teaspoon Black pepper

Preparation:

Rince, pat dry and slice mushrooms. In a medium saucepan combine vinegar and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins.
Drain mushrooms; set aside to cool. In a small saucepan bring water to boil. Add carrots & celery; return to boil. Reduce heat and simmer covered for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until tender. Drain and set aside to cool. In medium bowl mix olive oil, oregano & salt, black pepper; let stand 10 mins. Stir in mishrooms, carrots, and other vegetables. Mix well. Cover and refrigerate at least 2 hrs. before serving.

Lucinda Hollace Berry, "300 Sensational Salads"

Marinated Mushrooms

Servings: 4

Ingredients:

1 pound Small mushrooms, cleaned
3 tablespoon Olive oil
2 tablespoon Lemon juice
½ teaspoon Salt
½ teaspoon Thyme
2 medium Garlic cloves, chopped
Black pepper
2 tablespoon Parsley

Preparation:

Slice mushroom stems, leave the caps whole. Place in a pot with a small amount of water & cook gently for 15 minutes. Reserve the stock for soups. Combine the remaining ingredients. Place mushrooms in the marinade & let sit for at least 2 hours, either in the fridge or at room temperature, stirring ocassionally.

Adapted from Mollie Katzen, "Moosewood Cookbook"

Mark's Carrot Cake

Servings: 1

Ingredients:

1 cub All purpose flour
1 teaspoon Baking soda
2 teaspoon Baking powder
1 teaspoon Cinnamon powder
½ teaspoon Salt
¾ cub Vegetable oil
1 cub White sugar
2 cub Grated carrots
½ cub Chopped walnuts

Preparation:

Sift & mix the flour, baking soda, baking powder, cinnamon & salt. Add the oil & sugar. Mix well. Stir in the carrots & walnuts. Enusre that all is well mixed. Transfer to a greased cake tin approx. 20 cm X 20 cm.
Bake at 350F for about an hour or until a knife inserted in the centre of the cake comes out clean. Cool for a few minutes on a wire rack. Turn out & let cool completely.

Posted by Mark Satterly in Intercook

Mark's Fabulous Vinaigrette Salad Dressing

Servings: 1

Ingredients:

1 cub Extra Virgin olive oil
½ cub Malt vinegar
1 large Garlic clove, crushed
¼ teaspoon Dijon mustard
2 teaspoon Tarragon
1 teaspoon Dillweed
Salt & pepper

Preparation:

Combine all ingredients in a salad bottle. Shake well. If keeping in the fridge, remember to warm up to room temperature about an hour before serving.

Posted by Mark Satterly in Intercook

Mark's Very Own Fried Rice

Servings: 4

Ingredients:

4 cub Cooked rice
1 large Onion, finely chopped
2 each Garlic cloves, minced
1 large Carrot, scrubbed & diced
1 medium Green pepper, diced
½ cub Frozen corn &/or peas
1 each 3" piece ginger root, sliced
½ teaspoon Chili pieces
Soy sauce
Salt & pepper, to taste

Preparation:

Ensure that the rice has been cooked ahead of time & is well cooled.

Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions & garlic & fry for 3 minutes. Add the carrots & stir-fry for 2 minutes.
Add the rest of the vegetables & continue to stir-fry for 2 or 3 minutes.
Toss in the chili pieces & ginger root. Cook for a few seconds.
Carefully stir in the cold rice. Lower heat & continue to cook, stirring occasionally for 5 minutes. Add enough soy sauce to coat the rice & cook for a further 5 minutes on low heat, stirring often to prevent sticking.
Season if desired with salt & pepper. Serve when heated through.

This goes great with spicy tofu dishes or works well on its own as a main dish in its own right.

If you desire something hotter, add more chili pieces. Use pieces rather than powder because they are hotter.

For a variation, I sometimes toss in a few strips of tofu just before adding the spices.

Posted by Mark Satterly in Intercook

Masala Dal

Servings: 4

Ingredients:

1 ½ cub Yellow split peas
1/3 teaspoon Turmeric
2 teaspoon Salt
½ cub Ghee
1 teaspoon Cumin seeds
1 ½ cub Finely chopped onions
¼ teaspoon Red pepper
2 tablespoon Chopped coriander leaves

Preparation:

Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 ½ cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed. Stir in salt & set aside.

When ready to serve, simmer puree over low heat till piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander.

Serve with a potato dish, rice & bread.

Julie Sahni, "Classic Indian Cooking"

Masalewali Alu Mattar Khumben

Servings: 6

Ingredients:

¼ cub Ghee
1 large Onion, sliced
4 each Garlic cloves, chopped
1 each 1" piece ginger, chopped
1 tablespoon Garam masala
1 teaspoon Turmeric
¼ teaspoon Dried red chilies
2 pound Potatoes, cubed
Salt
½ cub Water
2 pound Mushrooms, halved
1 cub Peas, fresh or frozen

Preparation:

Heat ghee in large pot. Add onion & garlic & fry till browned. Stir in ginger & fry for 2 minutes. Add garam masala, turmeric & chili, stirring for a minute. Stir in potatoes, salt & water. Mix well, bring to a boil & simmer for 8 to 10 minutes. Stir occasionally. Add mushrooms & peas & stir. Cook, covered, for 5 to 8 minutes. Remove lid, raise heat & cook till ¾ of water has evaporated. Stirring constantly. Serve with dal.

Rani, "Feast of India"

Masar Dal

Servings: 4

Ingredients:

1 ½ cub Pink lentils
¾ teaspoon Turmeric
2 teaspoon Salt
5 tablespoon Ghee
6 large Garlic cloves

Preparation:

Wash lentils. Place in a deep pot with the turmeric & 5 cups of water.
Bring to a bol, stirring often. Reduce heat to medium-low & simmer for 15 to 20 minutes. Turn off heat & beat lentils with a wire whisk to smooth the puree. Stir in the salt.

When ready to serve, simemr the puree till pi[ping hot. Heat the ghee in a skillet. When hot, add garlic slices & fry till they start to turn brown. Pour this over the lentil puree. Stir to mix & serve.

Julie Sahni, "Classic Indian Cooking"

Maya's Potatoes

Servings: 6

Ingredients:

8 medium Potatoes
Oil for deep frying
1 each Onion, coarsely chopped
4 each Garlic cloves, pressed
6 tablespoon Oil
1 pinch Asafetida
7 each Fenugreek seeds
½ teaspoon Fennel seeds
¼ teaspoon Black onion seeds
¼ teaspoon Black mustard seeds
1 each Bay leaf
3 each Dried red peppers
½ teaspoon Turmeric
2 medium Tomatoes, chopped
1 pinch Sugar
1 ½ teaspoon Salt

Preparation:

Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces.

Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use.

Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot.

Madhur Jaffrey, "An Invitation to Indian Cooking"

Meatless Loaf

Servings: 4

Ingredients:

2 tablespoon Sunflower or other veg. oil
2 medium Onions; chopped
4 ½ ounce TVP granules
1 cub Hot water or vegetable stock
1 ½ cub Breadcrumbs
½ tablespoon Mixed herbs(such as parsley, sage, rosemary and thyme)
1 tablespoon Freshly chopped parsley
2 Garlic cloves; crushed
1 Egg (or egg replacer) (beat egg if using)
2 tablespoon Soy sauce
Salt and pepper to taste

SAUCE:
32 ounce Canned chopped tomatoes
6 ounce Tomato paste
Salt and pepper to taste

Preparation:

Preheat oven to 350 degrees. In a large saucepan, heat oil and saute onions until lightly browned. Add the TVP mince, stir and cook for two minutes. Pour the hot water or stock over the saute and simmer for four minutes.

In a separate bowl, mix the breadcrumbs, herbs and garlic together with one cup cold water. Stir in the egg and leave to one side for ten minutes.

Combine the cooked TVP mince with the breadcrumbs mixture, then add the soy sauce. Stir well and season to taste. Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all around for the tomato sauce to run.

Heat the tomatoes, tomato paste and seasoning in a small saucepan, and pour over the loaf, then bake for one hour. Serves 6.

JTK's notes: I usually add more herbs & chopped garlic, and saute chopped vegetables like celery, carrots, and/or mushrooms after onions are done but before adding TVP. Hot sauce is a good addition, too, or other flavored sauce like veg. Worcestershire. The egg replacer works fine --- not sure if it's even necessary. Also, I make the tomato sauce differently (sometimes I use canned/jar or homemade frozen sauce, and I prefer canned whole tomatoes, pureed, to prechopped ones), but it doesn't matter much. I make breadcrumbs from whatever bread is available, preferably wholewheat (lightly toasted for dryness) --- doesn't matter much either. Cracker crumbs would probably do as well, if you don't have bread around or a food processor/blender. I've made 1.5x recipe into a single loaf OK, but larger wouldn't work (would have to make separate loaves, if larger quantities are desired)

makes 1 loaf, approx. 6x10" (fits comfortably into a 9x13" pan with a couple inches margin around for sauce --- see above). VEGAN/OVO.

(orig. posted by Jean Reese, adapted from Veg. Times)

Mediterranean Salad

Servings: 1

Ingredients:

2 cub French or Italian bread;preferably day oldcut in 2 inch cubes
1 tablespoon Olive oil
1 cub English cucumberin ½ inch cubes
1/3 cub Red pepper; ½ inch pieces
½ cub Green onions; thinly sliced
4 cub Parsley leavescoarsely chopped
2 medium Tomatoes; cut in ½ " cubes

DRESSING:
2 tablespoon Lemon juice
¾ teaspoon -Salt
1 large Garlic cloves;finely chopped
½ teaspoon -pepper, black, ground
1 teaspoon Cinnamon, ground
¼ teaspoon Allspice, ground
9 tablespoon Olive oil; extra virgin

Preparation:

""NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste."

Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss with the oil. Bake in the preheated oven until golden brown, turning them every few minutes. They will take 10 to 20 minutes, depending on how fresh the bread is. Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves. Add the pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on top of the other vegetables. Pour on the dressing and toss well; add the croutons and toss again (see note).

David Wood "The David Wood Food Book"

Middle Eastern Carrot Salad

Servings: 4

Ingredients:

4 cub Grated carrots
3 tablespoon Fresh lemon juice
3 tablespoon Vegetable oil
½ teaspoon Ground coriander
¼ teaspoon Salt
2 teaspoon Chopped fresh mint
1 tablespoon Chopped fresh parsley
1 teaspoon Sugar or maple syrup

Preparation:

Mix all ingredients together & chill at least one hour before serving.

"New Recipes From Moosewood Restaurant"

Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)

Servings: 6

Ingredients:

RICE AND CHICK PEA STUFFING:
1 ½ cub Chopped spring onions
¼ cub Olive oil
1 cub Long grain rice
1 cub Canned chickpeas; drained
½ cub Finely chopped parsley
1 cub Chopped, peeled tomatoes
½ teaspoon Ground allspice
Salt
Freshly ground black pepper

TO FINISH:
24 Cabbage leaves
3 Garlic cloves
1 teaspoon Salt
1 teaspoon Dried mint
¼ cub Lemon juice
½ cub Olive oil

Preparation:

Gently fry spring onion in ¼ cup olive oil for 2-3 minutes. Turn into a bowl and add remaining stuffing ingredients, adding salt and pepper to taste.

Remove leaves from cabbage carefully so as not to tear them, counting larger leaves as 2. Par-boil cabbage leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 lots. Drain in a colander.

Cut out larger part of centre rib in each leaf and cut larger leaves in half down centre. Line base of a deep pan with ribs and any torn leaves.

Place a generous tablespoon stuffing on base of each leaf, roll up once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients.

Crush garlic with salt and blend in crumbled, crushed mint and lemon juice.

Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon mixture and olive oil between layers of rolls. Invert a plate on top of the rolls to keep them intact during cooking. Add enough cold water to just cover rolls and put lid on firmly.

Bring to the boil on medium heat, reduce to low and simmer gently for 45 minutes. Remove from heat and leave aside for 30 minutes. Serve lukewarm or cold.

Source: The Complete Middle East Cookbook - by Tess Mallos Typed for you by Karen Mintzias

Millet and Turnip "Mashed Potatoes"

Servings: 8

Ingredients:

FORMATTED BY S.GRABOWSKI:
4 cub Millet
6 cub Water
1 ½ teaspoon Salt
4 cub Diced turnips

Preparation:

Wash millet and drain with a fine mesh strainer until water comes clean.
Place millet in a heavy pot and add cooking water. Let soak 4-8 hours or overnight before cooking.

Add salt and diced turnips. Bring to a boil, place heat deflector under the pot, then simmer over low flame for 45-50 minutes. For a creamier texture, allow millet to sit in the pot 10 minutes before uncovering.
Mash with a potato masher; if necessary, add a cup of water while mashing to make a mashed potato consistency. Transfer to a serving bowl and cover.
Serve with an ice cream scoop and top with gravy.

Total calories per serving: 207 Fat: 2 grams

From the Vegetarian Journal Nov/Dec 1992,page 7 From: Susan Grabowski

Millet Loaf

Servings: 8

Ingredients:

1 ½ cub Millet
3 ¾ cub Water
2 teaspoon Sea salt
1 ½ cub Peeled, finely diced carrots
1 cub Finely diced celery
1 cub Finely diced onions
1 Garlic clove; minced
2 tablespoon Sesame oil
1 ½ teaspoon Dill weed
1 teaspoon Dried thyme
1 cub Pistachio nuts (optional)OR- roasted sunflower seeds
3 tablespoon Unbleached flour
3 tablespoon Gluten flour

Preparation:

You can serve this versatile loaf for lunch or as an appetizer. Place slices on a bed of Bibb lettuce with vegetable garnishes and a light, creamy salad dressing.
************************************************************

Rinse the millet and put it in a medium saucepan with the water and ½ teaspoon sea salt. Cook the millet, covered, over medium heat for about 30 minutes or until soft; the millet should absorb all of the water. (If the grains are too moist, the loaf will not bind properly.)

Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or until the onions are translucent. Add the seasonings, including the remaining 1 ½ teaspoons of salt. Mix the cooked millet and the vegetables together, along with the nuts or seeds, if you wish. Mix the two flours together and add them to the millet mixture, blending it well so the loaf will hold together.

Lightly oil and flour a large loaf pan. Press the millet mixture into the pan and bake in a preheated oven at 400 degrees F for about one hour. (If the millet mixture is warm when you put it in the pan, reduce the baking time to about 45 minutes.) Allow the loaf to cool for 10 minutes, then carefully remove it from the pan. To avoid breaking the loaf, you may wish to slice it while it is still in the pan.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

Millet Loaf

Servings: 6

Ingredients:

3 cub Millet
6 cub Water
2 tablespoon Oil
3 each Onions, diced
2 each Green bell peppers, diced
2 each Celery stalks, diced
4 each Garlic cloves, chopped
1 teaspoon Garlic powder
½ teaspoon Oregano
½ teaspoon Basil
½ teaspoon Salt
2 tablespoon Tahini
¼ cub Wheat germ
2 cub Tomato sauce
3 tablespoon Nutritional yeast

Preparation:

Preheat oven to 350F. Bring water to a boil & add the millet. Cook over medium heat for 25 minutes or till the water is absorbed.

Heat oil in a skillet over medium-high heat. Add onions, peppers, celery & fresh garlic. Saute for 5 minutes. Add seasonings & cook for a further 2 minutes. Mix into the millet. Add tahini & wheat germ & half the tomato sauce. Mix well & season to taste.

Shape into an 8" x 12" loaf pan. Pour over remaining sauce, sprinkle yeast on top & bake for 30 minutes.

"The Cookbook for People Who Love Animals"

Millet Muffins

Servings: 12

Ingredients:

1 ½ cub Millet flour
½ cub Soy flour
1 tablespoon Baking powder
½ teaspoon Salt (optional)
¼ teaspoon Orange flavoring
1 cub Water or orange juice
¼ cub Vegetable oil
¼ cub Rice syrup or honey

Preparation:

Combine all dry ingredients in a medium bowl.
Mix all liquid ingredients together, then add to dry ingredients.
Put mixture in well oiled muffin tins (makes 12 muffins. You can also make a loaf bread from this.)
Bake at 375(F) for 15-20 minutes (35-40 for loaf) or until done.

This recipe comes from Arrowhead Mills
Posted by: kupstas@cs.unc.edu (Eileen Kupstas)

Millet-Cauliflower Soup

Servings: 16

Ingredients:

2 tablespoon Oil, plus oil for sauteing
½ cub Millet
1 ½ cub Water
3 Celery stalks; chopped
1 Green pepper; chopped
1 small Onion; chopped
2 Garlic cloves; chopped
1 large Carrot; grated or chopped
6 cub Water
1 medium Head of cauliflower very coarsely chopped
1 Bay leaf
2 tablespoon Dry vegetable soup base
½ teaspoon Basil
½ teaspoon Mint
½ teaspoon Chervil
½ teaspoon Thyme
½ teaspoon Ground celery seed
2 tablespoon White miso
¾ cub Raw cashews
1 cub Water
½ cub Nutritional yeast
Salt; to taste

Preparation:

Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. Remove from heat, add 1-½ cups water, bring to a boil, and simmer for 20 minutes. In a medium skillet, heat oil and saute celery, green pepper, onion, garlic, and carrot until onion is translucent. To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs and celery seed. Simmer for 20 minutes. In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like.
Makes 2 quarts

Source: Diet for a Small Planet, by Frances Moore Lappe.
Typed for you by Karen Mintzias

Minted Eggplants

Servings: 4

Ingredients:

2 large Eggplants
1 tablespoon Salt
1 tablespoon Olive oil
1 Juice of lemon
4 tablespoon Freshly chopped mint
1 teaspoon Ground cumin
1 Garlic clove, crushed
Black pepper
5 ounce Yogurt
4 tablespoon Freshly chopped mint
½ teaspoon Ground cumin

Preparation:

Cut eggplants into 1 cm thick slices & layer them in a colander with the salt. Let them drain for 30 minutes. Wash them under cold water & dry them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic & pepper. Beat together, separately, the yogurt, mint & cumin.

Heat the grill to high. Lay the eggplant slices on the hot rack & brush them with half the lemon mixture. Grill them until they begin to brown.
This will take about 2 minutes. Turn over, brush with the rest of the lemon mixture & brown.

Serve grilled eggplants hot with the sauce separately as an appetizer. Or place the eggplant on a large platter & spoon the sauce over the top & serve as a vegetable accompaniment for middle eastern dishes.

Gail Duff, "A Book of Herbs & Spices"

Miso Barbequed Tofu

Servings: 4

Ingredients:

1 tablespoon Arrowroot powderOR- cornstarch
½ cub Water
¼ cub Barley miso
½ cub Mirin
¼ cub Plum sauce
1 tablespoon Brown sugar
4 Atsu age cakes
12 small Japanese eggplants
8 Whole shiitake mushrooms(fresh, not dried)
1 bunch Whole green onions

Preparation:

In a small saucepan, whisk together arrowroot and water. Heat and add miso, mirin, plum sauce and brown sugar. Stir and continue cooking until thickened, about 5 minutes. Remove from heat and let cool.

Slice each eggplant in half lengthwise and trim ends from green onions.
Wipe shiitake mushrooms with a damp towel to remove dirt. Set aside.

Brush grill with oil to prevent sticking. Cook tofu over medium-hot coals 7 to 8 minutes each side until edges start to crisp. While tofu grills, place whole green onions, shiitake mushrooms and eggplant (cut-side down) on grill and cook 5 minutes. Turn and baste with miso sauce. Continue cooking 5 to 8 minutes until eggplant can be pierced easily with a fork.
Serve with extra sauce.

Per serving:
Calories: 398 Grams of Fat: 16 %Fat Calories: 36 Cholesterol: 0 mg Grams of Fiber: 6

Source: Delicious! Magazine, July/August 1993 Typos provided by: Karen Mintzias

Miso Sauce for Pasta

Servings: 1

Ingredients:

2 tablespoon Safflower oil
8 each Scallions, finely chopped
2 each Garlic cloves, minced
¼ cub Yellow miso
1 cub Vegetable stock, warmed
4 tablespoon Chopped fresh parsley

Preparation:

In a medium skillet, heat oil. Add scallions & garlic & saute for 3 minutes. Transfer to a medium bowl. Add miso. Slowly add 1 cup stock stirring well all the time. Add more liquid if you want a thinner sauce.

"Vegetarian Times, April 1992

Miso Soup

Servings: 5

Ingredients:

2 tablespoon Vegetable oil
2 each Garlic cloves, diced
1 large Onion, diced
2 each Carrots, diced
2 each Celery stalks, chopped
7 cub Vegetable stock
1 cub Mixed vegetables
½ teaspoon Salt
1 teaspoon Parsley
¼ teaspoon Cayenne pepper
2 tablespoon Tamari
1 cub Pasta shells
4 tablespoon Miso, or more to taste

Preparation:

In a large pot, heat the oil over medium high heat. Add the garlic & onions & saute for 2 minutes. Add the carrots & celelry & saute for another 5 minutes. Add the stock, mixed vegetables & herbs & spices.
Cook for 1 hour. Add the shells & continue to cook till tender.

Dilute the miso in 1 cup warm stock. Add to the soup & simmer for 30 minutes.

"The Cookbook for People Who Love Animals"

Mississippi Mud Cake

Servings: 1

Ingredients:

2 cub White flour
1 teaspoon Baking soda
¼ teaspoon Salt
1 ¾ cub Strong coffee
¼ cub Brandy
5 ounce Unsweetened chocolate
1 cub Margarine
2 cub Sugar
1 teaspoon Vanilla extract

Preparation:

Preheat oven to 275F.

Grease a 10" bundt pan & srinkle with cocoa (don't ask what a bundt pan is).

Sift together flour, baking soda & salt. Heat coffee & brandy on low for 5 minutes. Add chocolate & margarine & stir till melted. Add sugar & stir till dissolved. Let cool & then transfer to a large mixing bowl.
Add flour mixture about ½ cup at a time. Beat till smooth. Add eggs & vanilla & beat for a minute.

Pour batter into the pan. Bake for 1 ½ hours or until it is cooked.
Allow to cool in the pan for 10 minutes. Invert onto a plate & remove pan when completely cool.

Adapted from "New Recipes From Moosewood Restaurant"

Mixed Grain Mushroom Casserole

Servings: 8

Ingredients:

½ cub Wild rice
½ cub Pearl barley
½ cub Brown rice
¼ cub Oil
1 large Onion; thinly sliced
4 Garlic cloves; chopped
4 tablespoon Unsalted butter or margarineOR- Oil
½ pound Mushrooms; thickly sliced
3 ½ cub Broth
1 teaspoon Crushed dried thyme
½ teaspoon Crushed dried oregano
Salt & pepper; to taste

Preparation:

Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt.
casserole
which is safe for both stovetop and oven cooking, and place on med. heat.
When hot , saute onion and garlic until tender and translucent, about 5-6 mins. Add the mixed grains and saute for 1 min., stirring constantly.

Meanwhile melt butter or margarine (if using) in a separate pan on med.
high heat. When hot , add mushrooms and saute quickly, stirring frequently, until the shrooms are hot and have just absorbed the "butter" (about 1 min.). Immediately remove from heat.

Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil. Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees F for 1 hr.

NOTES: I use alot less oil (only as much as needed to keep things from sticking in my cast-iron dutch oven), add hot peppers and fresh herbs (rosemary is especially delicious; i dislike dried oregano so i use less or none), add soy sauce instead of salt, and saute the mushrooms first in the same pan (taking them out when done) so i dont have to wash two pans :^>.
Frankly i can't see where they get 8 servings from, this lasts me maybe 3 meals....It's really a hearty dish, so save it for a cold day (some of us still have a few left, despite the advent of spring). Enjoy!

(8 servings as a side dish, less as an entree)

From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen) @Newsgroups: rec.food.veg

Mixed Vegetable Cutlets

Servings: 12

Ingredients:

1 cub Cauliflower florets
1 cub Potatoes, diced & peeled
1 cub Green peas, frozen or fresh
1 cub Green beans, ¼ inch pieces
1 cub Finely shredded carrots
½ cub Finely shredded beets
¼ cub Finely chopped celery
2 each Hot green chilies, quartered
2/3 cub Cooked chick peas
3 tablespoon Almonds
3 tablespoon Walnuts
3 tablespoon Sunflower seeds
1 ½ teaspoon Salt
¼ teaspoon Black pepper
½ teaspoon Turmeric
1 teaspoon Garam masala
¾ cub Soy milk
2 tablespoon Cornstarch
2 tablespoon Whole wheat flour
2/3 cub White poppy seeds
Ghee for shallow frying

Preparation:

Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, ½ inch thick & place on the sheet. Cover & refrigerate for 30 minutes.

Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.

Heat ghee to a depth of ¾ inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Mjaddra (Lentils with Rice)

Servings: 4

Ingredients:

2 cub Lentils
¾ cub Uncooked rice
2 medium Onions; chopped
½ cub Olive oil
1 tablespoon Salt
¼ teaspoon Cumin
½ teaspoon Allspice or bhar

Preparation:

Clean and wash the lentils and boil them until tender. Mash and strain into a separate pot. Add the rice, salt, and spices, and mix well. In a pan, saute the chopped onions in oil until golden. Add them with the frying oil to the lentils and rice. Bring the mixture to the boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking. Serve lukewarm or cold with radishes and spring onions or a cabbage salad.

That's the recipe straight from the book. I make a couple changes: first of all, I'm a bit liberal with the cumin and allspice - I don't use measuring spoons, and I'm sure I get more than the ¼ or ½ teaspoon.
Bhar, btw, is described by the book as "a spice blend made of cloves, cinnamon and nutmeg. It is very similar in flavor to allspice, which may be substituted for it." I use brown basmati rice, so I have to boil it for more than 10 minutes; this means I have to keep adding water to it so it doesn't dry out.

I mean to go back to the restaurant I first had this dish at and ask them what spices they use, since theirs is both spicier and darker than mine.

Food For The Vegetarian - Traditional Lebanese Recipes From: bobp@msi.com (Bob Pitha)

Mjeddrah

Servings: 4

Ingredients:

1 ½ cub Lentils, washed
4 cub Water
3 tablespoon Olive oil
2 large Onions, coarsely chopped
½ teaspoon Salt
¾ cub Brown rice

Preparation:

Bring lentils & water to a boil. Reduce heat, cover & simmer for 25 minutes. Heat 2 tb oil in a skillet & saute onions & salt till the onions are transulcent. Heat remaining oil in another skillet & saute the rice for 3 minutes. Combine lentils, rice & onion, cover tightly & simmer till the lentils & rice are render, about 1 hour. You may have to add up to 2 extra cups water. Stir occasionally.

Serve with a green salad.

Frances Moore Lappe, "Diet for a Small Planet"

Mocha Marble Cake

Servings: 8

Ingredients:

½ cub Honey, or other sweetener
½ cub Warm water
¼ cub Canola oil
2 tablespoon Tahini
1 tablespoon Coffee substitute
1 pound Firm tofu, cut into chunks
2 teaspoon Vanilla
¼ cub Chocolate glaze, see recipe
½ cub Graham cracker crumbs

Preparation:

Pre-heat oven to 350F.

Blend the honey, water, oil, tahini. Blend in coffee substitute. Add tofu chunks, one at a time. Mix till creamy.

Lightly oil 9" pie pan. Sprinkle in cracker crumbs. Pour in half the tofu mixture. Drizzle chocolate glaze over it. Cover with the rest of the tofu. Gently insert a knife into the pie & pull up the chocolate, making swirling designs.

Bake for 20 to 25 minutes.

"Vegetarian Times", April 1991

Mock Chopped Liver

Servings: 12

Ingredients:

1 cub Dried Lentils; cooked until soft, drain.
1 pound Green beans boiled or steamed until cooked, but not mushy
¼ cub Peanuts (or more)
½ cub Chopped walnuts
2 cub Diced onions; sauteed in oil until very soft and turning brown
2 Garlic cloves (or more) (saute with the onions)
¼ cub Unsweetened peanut butter (like Laura Scudders) optional
Salt & pepper to taste
Spike seasoning (if you have it)

Preparation:

Blend it all in the food processor until smooth. I do everything separately, then mix it all together because my food processor is not big enough to do it all at once.

Serve as a sandwich spread, or on crackers.

This recipe makes *a lot*. I think it freezes well, just stir well after it thaws, and make sure the lentils and green beans are well drained. Serve with crackers or make sandwiches with it. This recipe makes quite a lot of spread.

From: tracy@telesoft.com (Tracy E. Childs @tesla) @Newsgroups: rec.food.veg

Mock Fish Buddhist

Servings: 1

Ingredients:

1 large Potato; cooked, peeledand sliced ¼ inch thick
2 tablespoon Flour
Peanut oil; for frying
1 small Onion; sliced
½ pound Snow peas
10 Wood ears; soaked to soften, tough ends removed, cut in slivers
½ teaspoon Salt
½ teaspoon Sugar
1/3 cub Water

Preparation:

Sprinkle potatoes with flour and deep-fry until golden.
Drain and set aside. Pour off all but 2 tablespoons of the oil, reheat an add onion. Stir-fry 10 seconds and add snow peas and wood ears. Stir-fry another 10 seconds and add salt, sugar and water. Bring to rapid boil, stirring constantly, and cook until peas are just tender crisp. Add reserved fried potato slices, heat through and serve.

Wood ears are a type of mushroom or shelf fungus. When soaked it has a crunchy, gelatinous texture with little taste. If you can't find them, I imagine that you could use the dried mushrooms although they wouldn't give exactly the same effect. A closer substitute would be dried jellyfish, but if you're some- where that sells dried jellyfish, I'm sure that they have wood ears as well...

From "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle. 101 Productions, San Francisco, 1975.
From: Stephen Ceideburg

Mock Whipped Cream

Servings: 1

Ingredients:

1 pound Fresh tofu
3 tablespoon Natural syrup
½ teaspoon Vanilla extract or flavoringof choice
3 tablespoon Almond buter or sesametahini
Soymilk (add as needed)

Preparation:

Bill tofu in water for 10 minutes. Drain the tofu and let it cool. Blend the tofu and the rest of the ingredients into a blender or food processor until smooth. If the "whipped cream" is too thick, add soymlk sparingly.
Chill at least 1 hour before serving. Makes 1 cup.

DEEANNE at 14:51 EDT

Momo Sauce

Servings: 18

Ingredients:

2 tablespoon Ghee
1 teaspoon Minced ginger
1 teaspoon Minced garlic
½ cub Diced onion
½ teaspoon Garam masala
⅛ teaspoon Turmeric
½ teaspoon Chili powder
1 cub Diced tomatoes
1 cub Water
½ teaspoon White vinegar
1 teaspoon Soy sauce
¼ teaspoon Salt
¼ teaspoon Pepper
Green onions, chopped
2 each Sprigs cilantro, chopped

Preparation:

Heat ghee in a pot. Add ginger, garlic & onion & stir-fry 1 minute. Add garam masala, turmeric & chili powder. Stir-fry for 30 seconds. Add tomatoes & stir-fry for 3 minutes. Add water. Bring to a boil, reduce heat & simmer 5 minutes. Add vinegar, soy sauce, salt & pepper. Mix well. Garnish with green onions & cilantro. Serve hot.

Adapted from Betty Jung, "The Kopan Cookbook"

Momo Wrapprs

Servings: 18

Ingredients:

2 ½ cub Flour
¼ teaspoon Baking powder
1 pinch Salt
¾ cub Water

Preparation:

Pour flour in a mound on the counter. Make a whole in the centre.
Sprinkle in salt & baking powder. Add ½ the water & with your hand, mix the water & the flour. Add the rest of the water & continue to work until the dough is smooth. Knead well for 5 minutes. Cover & set aside for 30 minutes.

Knead dough on well floured surface. Roll into a long sausage shape about 1" in diameter. Cut into pieces 1" wide. Dust with flour & flatten each piece into a round. Roll each round with your hands until you have a perfect circle of 3" to 3 ½" & the thickness of a coin. Fill with the filling of your choice.

Betty Jung, "The Kopan Cookbook"

Moo Shu Vegetables with Chinese Pancakes

Servings: 2

Ingredients:

2 teaspoon Roasted sesame seed oil
2 Green onions; thinly sliced
2 cub Bok choy, thinly sliced
½ Red bell pepper thinly sliced
1 Carrot; thinly sliced
½ cub Mushrooms, thinly sliced
½ cub Mung bean sprouts
4 ounce Reduced-fat tofu; crumbled
2 teaspoon Fresh ginger, peeled, grated
1 Garlic clove; minced
1 tablespoon Tamari or soy sauce
Hoisin sauce
6 Frozen Chinese pancakesOR- whole wheat crepes (thawed)

Preparation:

Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes.

Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style.

Per Serving:
Calories: 345 Grams of Fat: 10.5
% Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7

Source: Delicious! July/August 1993
Typed for you by Karen Mintzias

More Ginger Snaps

Servings: 1

Ingredients:

¾ cub Shortening
1 cub Brown sugar
¼ cub Molasses
¼ cub Water
2 teaspoon Baking soda
1 teaspoon Cinnamon
1 teaspoon Ginger
½ teaspoon Salt
2 ½ cub Flour

Preparation:

Beat shortening for 30 seconds. Add sugar & beat till light & fluffy.
Add molasses & water. Mix well. Add the baking soda, cinnamon, ginger & salt. Mix. Finally fold in flour. Mix well. Form into 1 inch balls.
Place on a greased cookie sheet 2 inches apart. Flatten slightly & bake at 375F for 8 to 10 minutes. Cool on a wire rack.

Makes 36.

Posted by Mark Satterly in Intercook

Moroccan Chick Pea Soup

Servings: 4

Ingredients:

2 tablespoon Safflower oil
2 each Carrots, grated
2 each Cloves Garlic, minced
1 medium Onion, chopped fine
15 ounce Can Chick Peas, drained
3 cub Vegetable stock
1/3 cub Tahini
2 tablespoon Lemon juice
1 tablespoon Chopped fresh parsley
¾ teaspoon Ground Cumin
½ teaspoon Black pepper
½ teaspoon Thyme leaves
¼ teaspoon Powdered tumeric
⅛ teaspoon Cayenne pepper

Preparation:

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside.

Meanwhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired.

VARIATIONS: - substitute olive oil for safflower oil

Source Unknown.

Moroccan Stew with Couscous

Servings: 4

Ingredients:

STEW:
1 tablespoon Vegetable oil
1 ½ cub Chopped onion
2 Garlic cloves; minced
¾ teaspoon Salt; divided
1 teaspoon Cinnamon, ground
½ teaspoon Ginger, ground
½ teaspoon Tumeric, ground
¼ teaspoon Nutmeg, ground
¼ teaspoon Red pepper, ground
2 cub -Water
3 Cloves, whole
2 cub Sliced carrots
2 cub Cubed butternut squash
2 cub Chickpeas, cooked or canned(drained and rinsed)
1 ½ cub Cubed sweet potato
½ cub Raisins
1/3 cub Chopped dried apricots
3 tablespoon Brown sugar, packed

COUSCOUS:
1 cub Couscous
1 ¾ cub -Water

TOPPING:
1/3 cub Chopped blanched almonds

Preparation:

For the stew: In a 4-quart saucepan, heat the oil over medium-high heat.
Add the onion and garlic, and cook, stirring, until softened. Add ½ tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red pepper, stirring until absorbed. Add the water and cloves; bring to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots, and brown sugar, and return to a boil. Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet potato is tender.

For the couscous: During the last 5 minutes of cooking the stew, place the couscous in a medium-sized bowl. Add the boiling water and remaining ¼ teaspoon salt. Let stand 5 minutes, then fluff with a fork.

Serve the stew over the couscous and top with the chopped almonds.

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias

Moussaka with Rice

Servings: 4

Ingredients:

1 cub Rice
1 large Eggplant
Salt
2 large Potatoes
14 ounce Can tomatoes
4 each Garlic cloves, chopped
1 each Onion, chopped
1 pinch Pepper
1 cub Olive oil
2 tablespoon Ghee
2 tablespoon Flour
2 ½ cub Soya Milk
1 pinch Nutmeg
Salt & pepper
1 teaspoon Allspice

Preparation:

Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in slightly salted water. Peel & cut potatoes into rounds. Put rice in a pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water & allow to simmer gently until the water has been absorbed.

Dry the eggplants & fry in the olive oil until they just begin to turn golden. Put side. Fry the potatoes in the same way.

Make the white sauce. In a pot, heat the ghee. Gradually stir in the flour, then the soya milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Set aside.

Grease a casserole dish. Put in a layer of potatoes, followed by eggplant & finally the rice mixture. Space out the allspice berries on the top.
Add the sauce. Bake at 375F for about 30 minutes.

Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"

Muffuletta Bread

Servings: 1

Ingredients:

1 cub Warm water (110F)
1 tablespoon Sugar
1 tablespoon Active dry yeast
3 cub Bread flour
1 ½ teaspoon Salt
2 tablespoon Vegetable shortening
1 each Sesame seeds

Preparation:

In a 2-cup measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture.
Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1-½ hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
Place rack in centre of oven. Preheat oven to 425F. Remove plastic wrap.
Bake loaf in centre of preheated oven 10 minutes. Reduce heat to 375F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom.
Cool completely on a rack before slicing. makes 1 loaf.

Posted by Rich Harper in Intercook

Mulligatawny Soup

Servings: 5

Ingredients:

½ cub Dried chick peas
1 medium Onion, chopped
2 tablespoon Ghee
1 each Red chili, whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cub Stock
1 each Salt to taste
1 medium Caroot, chopped
1 large Potato, cubed
1 each Green bell pepper, chopped
1 each Tomato, chopped
½ cub Grated coconut
1 cub Coconut milk
2 tablespoon Lemon juice
2 teaspoon Cilantro/parsley

Preparation:

Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft, depending on age of the peas.

In a soup pot, saute the onions in the ghee for 5 minutes. Add chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add the stock & the vegetables. Simmer for 10 to 15 minutes. Add the coconut, coconut milk, chick peas & cook for a further 5 minutes.

Remove from heat & let cool for a few minutes. Blend well. Return to pot & add lemon juice & cilantro. The longer this soup sits, the better its flavour. Re-heat gently & serve.

There are many variations on Mulligatawny Soup. This is mine that omits the traditional chicken stock but adds the occasionally used chick peas.

Posted by Mark Satterly in Intercook

Mung Dahl

Servings: 6

Ingredients:

1 ½ cub Mung dahl, split
2 each Garlic cloves, peeled
2 slice Fresh ginger, peeled
1 tablespoon Cilantro
1 tablespoon Tumeric
½ teaspoon Cayenne, optional
1 ½ teaspoon Salt
1 ½ tablespoon Lemon juice
3 tablespoon Ghee
1 pinch Asafetida
1 teaspoon Whole cumin seeds
Lemon wedges

Preparation:

Clean & wash dahl. Place in a heavy pot. Add 5 c water & bring to a boil. Reduce heat & remove froth. Add garlic, ginger, cilantro, turmeric & cayenne. Cover, leaving lid slightly ajar & cook for 1 ½ hours. Stir occasionally. When cooked, add salt & lemon juice.

In a skillet, heat ghee til lhot. Add asafetida & a few seconds later, add the cumin. When the cumin seeds darken, remove from heat & add to the cooked dahl & serve.

Madhur Jaffrey, "An Invitation to Indian Cooking"

Mung Dal with Black Mustard Seeds

Servings: 4

Ingredients:

1 cub Yellow split mung beans
¼ teaspoon Turmeric
½ teaspoon Grated fresh ginger
1 teaspoon Salt
2 teaspoon Lemon juice
3 tablespoon Ghee
½ teaspoon Black mustard seeds
1 each Green chilies, seeded & shredded OR ¼ ts black pepper
2 tablespoon Chopped coriander leaves

Preparation:

Wash mung beans. Place with turmeric & ginger in a large pot. Add 4 cups water & bring to a boil, stirring often. Reduce heat to medium & simmer, partially covered, for 30 minutes. Turn off heat & beat with a wire whisk. When ready to serve, heat puree till piping hot. Stir in the lemon juice & salt.

Heat ghee over a high heat in small frying pan. When very hot, carefully add the mustard seeds & fry till they start to turn grey. When they stop sputtering, add the chili. Stir rapidly for a monent & then turn off the heat. Pour over the puree & fold in the chopped coriander.

This dal is excellent with almost every vegetable.

Julie Sahni, "Classic Indian Cooking"

Mushroom & Sweet Pepper Quiche

Servings: 7

Ingredients:

2 teaspoon Olive oil
1 medium Onion, chopped
1 medium Green pepper, chopped
2 ½ cub Sliced mushrooms
2 each Garlic cloves, minced
2 pound Medium-firm tofu
2 tablespoon Nutritional yeast
1 teaspoon Salt

Preparation:

Heat oil in a medium sized skillet & saute vegetables & garlic till limp.
In a large bowl, crumble or mash tofu. Add sauteed vegetables, yeast & salt.

Pre-heat oven to 350F. Spread tofu mixture evenly into a 9 ½" or 10" quiche pan. Bake for 30 to 40 minutes, till the edges start to brown.
Garnish with tomatoes.

"Vegetarian Times" March, 1992

Mushroom and Sweet Pepper Quiche

Servings: 6

Ingredients:

2 teaspoon Olive oil, (or
¼ cub White Grape Juice)
1 medium Onion, chopped
1 medium Green pepper, chopped
2 ½ cub Sliced mushrooms
2 Cloves garlic, minced
2 pound Medium-firm tofu
2 tablespoon Nutritional yeast, optional
1 teaspoon Salt, optional
Sliced tomatoes for garnish

Preparation:

Heat oil or white grape juice in a medium-sized skillet. Saute vegetables and garlic until limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, and yeast and salt if desired.

Preheat oven to 350 degrees (325 if using glass pan). Spread tofu mixture evenly into a 9 or 10-inch quiche pan. Bake 30 to 40 minutes, until the edges of the tofu start to brown. Garnish with tomatoes. Serves 6-8.

Variation: If you prefer quiche with a crust, use your favorite single pie crust recipe.

From _Vegetarian Times_, March, 1992

A.BROADDUS [Alice in Hou] at 10:19 EDT

Mushroom and Tomato Sauce

Servings: 4

Ingredients:

¼ cub Olive oil
4 each Garlic cloves, crushed
1 each Handful fresh parsley, finely chopped
1 teaspoon Marjoram
1 pound Sliced mushrooms
2 cub Canned plum tomatoes
Salt & pepper

Preparation:

Heat olive oil in a large frying pan & cook the garlic, parsley & marjoram for 1 minute. Add sliced mushrooms & cook over moderate heat for 5 minutes. Add tomatoes, salt & pepper. Cook over high heat for 8 to 10 minutes or until the sauce starts to thicken.

Serve over 1lb pasta.

Paolo Gavin, "Italian Vegetarian Cooking"

Mushroom Satay (Satay Het Hom)

Servings: 3

Ingredients:

8 ounce Presoaked Chinese mushrooms

THE MARINADE:
1 teaspoon Finely chopped galangal
1 teaspoon Finely chopped lemon grass
1 teaspoon Kaffir lime leaf(finely chopped)
2 Coriander roots
4 small Garlic cloves coarsely chopped
½ teaspoon Curry powder
1 tablespoon Light soy sauce
2 tablespoon Sugar
1 teaspoon Powdered coriander seed
1 teaspoon Ground cumin
1 teaspoon Salt
2 tablespoon Oil
½ cub Coconut milk

THE PEANUT SAUCE:
1 tablespoon Oil
1 tablespoon Red curry paste
1 cub Coconut milk
2 tablespoon Sugar
¼ teaspoon Salt
1 tablespoon Lemon juice
3 tablespoon Ground roast peanuts

Preparation:

Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside.

THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes.

PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.

Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.

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

Mushroom Soup

Servings: 4

Ingredients:

2 ounce Dried mushrooms
2 tablespoon Cooking oil
1 each Green onion, chopped
1 teaspoon Garlic, chopped
1 teaspoon Ginger, chopped
1 tablespoon Soy sauce
1 teaspoon Brown sugar
½ teaspoon Salt
1 l Stock

Preparation:

Soak mushrooms in water for 20 minutes. Separate stem from caps & discard stems. Heat oil in a soup pot & fry onion, garlic & ginger for 2 minutes.
Add soy sauce, sugar & salt. Mix together well. Pour in stock & simmer gently with the lid on for 30 minutes.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Mushroom Spread

Servings: 4

Ingredients:

3 teaspoon -to
2 tablespoon Olive oil
1 cub Coarsely chopped leeks(white part only)
1 large Garlic clove peeled and finely chopped
¾ pound Mushrooms; wiped clean and coarsely chopped
½ teaspoon Dried leaf oregano
½ teaspoon Salt
Freshly ground black pepper
1 tablespoon -to
2 tablespoon Freshly squeezed lemon juice
¼ teaspoon Prepared horseradish; -OR-
½ teaspoon -Prepared mustard

Preparation:

In a large skillet, heat the oil. Saute the leeks and garlic for 2 minutes, stirring frequently.

Add the mushrooms, oregano, salt, and black pepper. Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about 5 to 10 minutes.

Puree in a blender or food processor and stir in lemon juice and horseradish to taste.

Variation: Before pureeing, this combination makes a fine filling for turnovers; if necessary, you can stretch the amount by blending in some mashed tofu and additional seasonings.

Makes 1-¼ cups

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

Mushrooms & Tofu in Wine

Servings: 4

Ingredients:

1 tablespoon Safflower oil
2 each Garlic cloves, minced
1 large Onion, chopped
1 ½ pound Mushrooms, sliced
½ medium Green bell pepper, diced
½ cub Dry white wine
¼ cub Tamari
½ teaspoon Grated ginger
2 teaspoon Sesame oil
1 ½ tablespoon Cornstarch
2 each Cakes tofu, grated
Crushed almonds

Preparation:

Heat safflower in a wok. When hot add garlic & onion & saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger & sesame oil. Mix. Reduce heat, cover & simmer till mushrooms are tender but not overdone.

Dissolve cornstarch in a small amount of water & stir into skillet. Stir in tofu, cover & simmer for another 2 minutes. Serve over noodles garnished with almonds.

Nava Atlas, "Vegetariana"

Mushrooms with Tarragon

Servings: 4

Ingredients:

3 cub Mushrooms
1 each Clove garlic
1 teaspoon Oil
1 tablespoon Tarragon
½ teaspoon Soy sauce
Salt to taste

Preparation:

Saute mushrooms & garlic in oil till soft. Stir in the remaining ingredients & serve.

Posted by Mark Satterly in Intercook.

Mushrooms with Wild Rice (Lf)

Servings: 4

Ingredients:

RICE:
1 cub Wild rice
3 cub Water
1 tablespoon Low-sodium soy sauce

MUSHROOMS:
1 medium Yellow onion; chopped
2 Celery stalks; chopped
¼ cub Water
½ pound White button mushrooms sliced (about 2-½ cups)
8 Fresh shitake mushrooms, chopped
½ cub Oyster mushrooms, chopped
¼ cub Enoki mushrooms, trimmed
12 Snow peas; quartered
½ Red bell pepper; diced
2 tablespoon Low sodium soy sauce
½ teaspoon Dried sage
¼ teaspoon Poultry seasoning
Fresh ground pepper to taste

PER SERVING:
152 *cals
6 *gm protein
⅛ *gm fat
31 *gm carbo
829 *mg sodium
3 *gm fiber

Preparation:

Rice: place rice, water, soy sauce and scallions in a saucepan with a tight-fitting lid. Bring to a boil, reduce heat, cover and cook over medium heat until liquid has evaporated and rice is tender, about 1 hour.
Set aside. Mushrooms: Place onion, celery and water in a large pan. Cook and stir for several minutes, until vegetables soften slightly. Add buttom, shittake and oyster mushrooms, cook, stirring occasionally, for 10 minutes.
Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and seasonings. Cook over low heat for another 15 minutes.

A.ENGLISH [Al & Diane] at 21:48 EDT

N.y.cima Roll

Servings: 4

Ingredients:

1 ½ pound Firm tofu
1 tablespoon Oil
3 tablespoon Arrowroot
1 teaspoon Salt
¼ teaspoon White pepper
1 tablespoon Agar flakes
1 teaspoon Dried marjoram
1 teaspoon Dried thyme
1 tablespoon Minced garlic
½ teaspoon Black pepper
2 ½ cub Cima mix (see below)

CIMA MIX:
½ cub Finely chopped onions
2 tablespoon Olive oil
1 cub Whole wheat bread crumbs
¼ pound Ground seitan
¼ pound Fine soy grits
¼ pound Hand crushed frim tofu
1/3 cub Nutritional yeast
2 teaspoon Dried marjoram
2 teaspoon Dried thyme
2 teaspoon Salt
1 ½ cub Water
1 cub Chopped spinach, packed
¼ cub Chopped roasted red pepper
½ cub Pistachios
1 cub Green peas
1 tablespoon Agar flakes
½ cub Gluten flour
2 tablespoon Liquid lecithin

Preparation:

Rinse tofu and pat dry. Cube and puree in food processor with all ingredients except cima mix.

Shape the cima mix into a 12" by 3" roll. Sread the tofu puree on a 12" by 28" piece of plastic wrap and roll around the cima log. Smooth out the seam. Steam 30 minutes, let cool 10 minutes, slice and serve.

Note: you MUST have a steamer wide enough to support the entire roll from underneath! If you don't, it will slip and come unrolled. It'll still get cooked, but rather than a pretty, colorful roll to slice you'll have a serious mess. This shouldn't be a problem, but for a broke person cooking for nine @someone else's apartment, these harware problems have a nasty way of only becoming apparently an hour before mealtime. (sigh)

CIMA MIX: (makes 4 ½C Bro Ron suggests using the extra for 'meatballs' or something. Far be it from me to argue w/my hero, but remember to use a big enough skillet.)

Saute onions in oil until translucent. Remove from heat. Add bread crumbs,
tofu, seitan, soy grits, nut yeast, water and seasoning. Mix until evenly dispersed. Add vegs and nuts.

In a separate bowl, mix agar and gluten flour. Heat lecithin and stir into veg
mixture, then stir in flour/agar mixture.

(from Friendly Foods, serves 4)

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

Nam Prik Curry Noodles (Kanom Jin Nam Prik)

Servings: 3

Ingredients:

THE NOODLES AND VEGETABLES:
8 ounce White longxu noodles
4 ounce Long beans; finely chopped
4 ounce Morning glory (water spinach) roughly chopped
1 ¼ cub Bean sprouts

NAM PRIK SAUCE:
10 Shallots finely sliced into rings
5 Garlic cloves finely chopped
½ cub Dried split moong beans soaked in water for 6 hrs
2 Coriander roots
1 tablespoon Red curry paste
1 ¼ cub Coconut milk
2 tablespoon Light soy sauce
1 tablespoon Sugar
1 tablespoon Tamarind juice
1 tablespoon Lemon juice
½ teaspoon Chili powder
1 Kaffir lime; cut in half
1 cub -Water

FRIED DRY CHILIS:
2 large Dried red chilis coarsley chopped
Oil; (reserved from above)

Preparation:

Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the shallots and half the garlic until crispy brown. Drain and set aside, keeping the oil for the Fried Dry Chilis.

Drain the moong beans, place in a mortar, pound well to form a paste and set aside. In the mortar, pound together the coriander roots with the remaining shallots and garlic until a paste forms, then set aside. In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook. Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix. Add in the moong bean paste and stir well. Add the soy sauce, sugar and tamarind juice, lemon juice and chili powder, stirring constantly. Put the two halves of the kaffir lime into the mixture and continue to cook gently.
Thin the remaining coconut milk with the water then stir in to the sauce and boil. Simmer for 1 minute. Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl. Save the remaining oil for the side dish.

FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis. Turn into a small serving bowl. Serves three.

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

Never Fail Wholewheat Bread

Servings: 1

Ingredients:

13 cub Wholewheat Flour
¼ cub Molasses
3 tablespoon Salt
3 tablespoon Vegetable oil
2 tablespoon Dry yeast
2 teaspoon Sugar
3 ½ cub Lukewarm water

Preparation:

Mix together flour, molasses, salt & oil. Proof yeast in 1 cup of lukewarm water. Let sit for 10 minutes. Add to flour mixture. Mix in the rest of the water, a little at a time, until the dough is firm & not too sticky. Turn out onto lightly floured board & knead for 15 minutes.
Place in large, lightly oiled bowl, cover with damp cloth & let rise till doubled.

Punch down dough. Divide into 3 & knead each piece for 3 minutes. Shape into greased loaf tins, cover & let rise till doubled. Bake at 350F for 1 hour.

Posted by Mark Satterly in Intercook

New Potato Salad

Servings: 4

Ingredients:

1 pound Potatoes, cubed
Water for boiling
1 small Bell pepper, red or green
½ tablespoon Dried dill
½ tablespoon Dried rosemary, crushed
2 tablespoon Extra-Virgin olive oil
1 tablespoon Malt vinegar
3 tablespoon Onions, finely chopped
Salt & pepper

Preparation:

In a medium pot, cook quartered potatoes in salted water till tender.

Meanwhile, combine remaining ingredients in a small bowl. Drain potatoes, add to the bowl & toss gently. Serve warm or at room temperature or cold.

Posted by Mark Satterly in Intercook

New Potatoes with Peas & Coriander

Servings: 4

Ingredients:

8 small New potatoes
¼ cub Ghee
1 teaspoon Cumin seeds
½ teaspoon Turmeric
1 ½ teaspoon Fresh ginger, minced
2 small Red chilies, chopped
1 cub Fresh coriander
1 teaspoon Salt
1 teaspoon Garam masala
1 tablespoon Coriander seeds
¼ cub Lemon juice
6 tablespoon Water
½ cub Frozen/fresh peas

Preparation:

Wash & dice the potatoes.

Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds.
Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes.

Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary.

Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated.

Bruce Cost, "Ginger East to West"

No Knead Italian Whole Wheat Bread

Servings: 1

Ingredients:

1 tablespoon Dry yeast
1 cub Warm water
1 teaspoon Salt
2 tablespoon Vegetable oil
3 cub Whole wheat flour
Cornmeal

Preparation:

In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed.

Bang down the dough on a counter surface. Shape into a small round bread & place in a 9" round pan sprinkled with cornmeal. Allow to rise till doubled. Preheat oven to 375F & bake for 35 to 45 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

No-Meat Burgers-In-A-Hurry

Servings: 4

Ingredients:

1 pound Firm tofu; mashed
1 cub Quick rolled oats
½ cub Wheat germ
1 Onion (optional)finely minced
2 tablespoon Onion powder
2 tablespoon Soy sauce
½ teaspoon Salt
½ teaspoon Basil
½ teaspoon Oregano
½ teaspoon Garlic powder
⅛ teaspoon Black pepper
Vegetable oil; for frying

Preparation:

Mix ingredients together. Knead for a few minutes. Shape into six patties.
Fry in lightly oiled cookie sheet at 325 F for 25 minutes. Serve on whole wheat bread or buns. Top with lettuce, tomato, alfalfa sprouts, grated carrot, onion, pickles, catsup or mustard.

[This recipe came from the North American Vegetarian Society, PO Box 72, Dolgeville, N.Y. 13329 USA. They publish "Vegetarian Voice" quarterly.]

From: tshapin@orion.oac.uci.edu (Ted Shapin)

Nondairy Avocado "Sour Cream"

Servings: 6

Ingredients:

1 Ripe avocado; peeled, pitted
10 ½ ounce Extra firm silken tofu
2 tablespoon Nutritional yeast
2 teaspoon Tamari sauce
½ Lemon; juiced
6 tablespoon Water
2 teaspoon Chopped dill weed
1 tablespoon Chopped chives
1 tablespoon Chopped garlic chives

Preparation:

In a blender combine all ingredients except dill, chives, and garlic chives, and process until smooth. Stir in herbs and serve.

"Great on top of potatoes or with raw vegetables, vegetable burritos, tacos, or scrambled tofu - anywhere you might use sour cream."

Source: Liz Lugan - Clawson, Michigan
The Herb Companion - February/March 1993
Typed for you by Karen Mintzias

Noodles with Vegetable and Curry Sauce (Gueyteow Pak)

Servings: 2

Ingredients:

4 ounce Fresh white sen yai noodles
½ cub Beansprouts
1 small Bundle long beans chopped into 1" lengths
1 medium Broccoli stem sliced lengthwise
1 cub Coconut milk
1 tablespoon Red curry paste
1 teaspoon Curry powder
½ teaspoon Sugar
1 tablespoon Tamarind juice
1 tablespoon Roast peanuts, crushed
1 Shallot; finely chopped

TO GARNISH:
Potato rounds extra-finely sliced deep-fried until golden brown and set aside

Preparation:

This dish is a speciality of Narind nad Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok.

In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside.

In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl.

Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato.

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

Nori Rolls

Servings: 4

Ingredients:

2 cub Cooked brown rice
½ cub Mung bean sprouts
½ cub Grated carrot
½ cub Cucumber, finely diced
¼ cub Daikon radish
2 tablespoon Fresh parsley
1 tablespoon Tamari
½ tablespoon Soy "mayonnaise"
2 teaspoon Lemon juice
3 Freshly chopped umeboshiplums
1 teaspoon Dill weed
4 Sheets toasted nori

Preparation:

Mix all but the nori sheets together.

Let the mixture sit one or more hours to absorb the flavors.

Set out the toasted nori sheets. Place ¾ cup filling on each sheet of toasted nori. Roll tightly and cut into five slices.

Per roll: 125 cal, 3 g prot, 2 g fat, 24 g carb, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation

DEEANNE [EatMoVeggies] at 19:14 EDT

North Indian Stuffed Eggplant

Servings: 4

Ingredients:

2 medium Eggplants
4 cub Potatoes, cubed
8 ounce Soya cheese,
2 tablespoon Vegetable oil
2 cub Chopped onions
2 teaspoon Ground cumin seeds
1 tablespoon Ground coriander seeds
1 teaspoon Turmeric
½ teaspoon Hot red pepper
¼ teaspoon Ground cloves
1 tablespoon Minced ginger
2 each Garlic cloves, minced
2 medium Carrots, diced
1 large Green bell pepper, diced
1 cub Green peas
1 each Tomato, diced
2 tablespoon Fresh lemon juice
Seasme seeds

Preparation:

Leaving stems on, slice eggplants in half lengthwise & place cut side down in pan. Cover & bake at 375F for 30 to 40 minutes till tender.

Whiule eggplant is baking, boil potatoes till tender & drain. Mash with partially melted soya cheese in a large bowl. Saute onions & dried spices in oil for 1 minute. Add garlic, ginger & saute till onion is translucent. Add carrots & cook 5 minutes. Add peppers & peas & cook till just tender. Stir in tomatoes & lemon juice. Combine sauteed vegetables & potato mixture.

Mash eggplant pulp & push to side. Mound a quarter of filling on each half. Sprinkle with sesame seeds & bake for 15 minutes at 375F, uncovered.

Adapted from "New Recipes From Moosewood Restaurant"

Nutritional Yeast "Cheese" Sauce

Servings: 1

Ingredients:

½ cub Nutritional yeast flakes
½ cub Flour
2 teaspoon Salt
2 cub Water
¼ cub Margarine
½ teaspoon Garlic powder

Preparation:

Mix dry ingredients in a saucepan; add water nd cook over medium heat, whisking, until it thickens and bubles. Cook 1 minute. Remove from heat and add margarine. A dash of red food coloring or a dash of saffron will give it a more traditional color.

This is a great replacement for Cheez Whiz and other stretchy, melty cheese sauces.

DEEANNE at 14:52 EDT

Nutritional Yeast Parmesan

Servings: 1

Ingredients:

¼ cub Nutritional yeast flakes
¼ cub Sesame seeds
¼ teaspoon Salt

Preparation:

Grind all ingredients in food processor or blender until completely milled.
Store in glass jar in refrigerator for months. Use over spaghetti, sprinkled over salads, or in any recipe where you would use parmesan cheese.

DEEANNE at 14:52 EDT

Nutty Rice Pate

Servings: 12

Ingredients:

FORMATTED BY S.GRABOWSKI:
1/3 cub Raw brown rice
2 tablespoon Butter
2 cub Sliced mushrooms
1 cub Grated zucchini
½ cub Grated onion
1 large Chopped garlic clove
1 Egg
1 ¾ cub Finely ground walnuts,
Peanuts, or cashews
½ cub Finely chopped parsley
¼ cub Wheat germ
1 teaspoon Dried sage
1 teaspoon Dried basil
½ teaspoon Dried thyme
¼ teaspoon Freshly ground pepper
Lettuce leaves
Sour pickles

Preparation:

1) Cook the brown rice according to package directions but eliminate the salt.
2)
Melt the butter in a large skillet and saute the mushrooms, zucchini, onions, and garlic until tender but not browned.
3) Put the saute vegetables in the container of an electric blender or food processor and whirl or process until smooth. Scrape into a bowl.
4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage, basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan and bake in a 375F oven for 30 minutes.
5) Cool, remove from pan, and chill. Serve in ¼" thick slices on lettuce leaves with sour pickles.
From the New York Times New Natural Foods Cookbook

Oatmeal Bread

Servings: 1

Ingredients:

2 cub Oats
2 cub Boiling water
½ cub Molasses
½ cub Brown sugar
1 tablespoon Salt
½ cub Shortening
½ cub Lukewarm water
1 teaspoon Sugar
2 tablespoon Dry yeast
6 cub Flour

Preparation:

Pour boiling water over oats. Stir & add molasses, salt, shortening & brown sugar. Let stand till lukewarm.

Mix lukewarm water with sugar & yeast & let stand till yeast starts to work. Add to the soaked mixture. Beat in flour. Add more or less flour depending on consistency. When firm, knead well for about 10 minutes or so. Let rise for 1 hour.

Punch down, shape into loaves. Cover & let rise for another 45 to 60 minutes. Bake for 35 minutes at 400F.

Posted by Mark Satterly in Intercook

Oatmeal Cookies

Servings: 1

Ingredients:

¾ cub Oil
1 cub Date sugar
¾ cub Sorghum
1/3 cub Soy milk
2 teaspoon Vanilla
2 ½ cub Flour
½ teaspoon Baking soda
1 teaspoon Salt
3 cub Rolled oats
½ cub Raisins
¾ teaspoon Cinnamon

Preparation:

Mix oil, sweeteners, soy milk & vanilla in a large bowl. Ensure that they are well blended & smooth. Add remaining ingredients & mix well. Bake at 350F for 10 minutes, or until the undersides start to turn brown.

"The Cookbook for People Who Love Animals"

Oatmeal Cookies

Servings: 1

Ingredients:

1 cub Shortening
2 cub Brown sugar
3 cub Oats
1 teaspoon Vanilla
1 teaspoon Baking soda
½ cub Water
1 teaspoon Salt
2 cub White flour

Preparation:

Beat shortening for 30 seconds. Add sugar & beat till light & fluffy.
Mix in the oats.

Dissolve soda in water & set aside. Mix in the vanilla & salt. Add the flour, mixing alternately with the water. Ensure that it is well mixed.
Roll out dough on a floured board to ¼ inch thickness. Cut with cookie cutters. Bake at 375F on a cookie sheet for 12 to 15 minutes. Cool on a wire rack.

Posted by Mark Satterly in Intercook

Okra in a Savoury Sauce

Servings: 4

Ingredients:

1 medium Onion, thinly sliced
2 tablespoon Vegetable oil
3 each Garlic cloves, minced
1 tablespoon Grated ginger
1 teaspoon Chopped fresh green chilies
¼ teaspoon Turmeric
2 tablespoon Ground almond
1 each Tomato, chopped
10 each Okra, cut into ¾" disks
¼ teaspoon Salt

Preparation:

Saute onion in oil, stirring constantly until reddish brown, 10 to 12 minutes. Stir in garlic, ginger, chili, turmeric & almond. Add tomato & cook for a minute. Add okra & mix well. Simmer, covered, for 6 or 7 minutes. Stir in salt. Just before serving, sprinkle cilantro or parsley on top.

"Vegetarian Times" October, 1991

Okra with Onions

Servings: 1

Ingredients:

4 medium Onions, coarsely chopped
5 each Garlic cloves, coarsely ch.
1 each Piece of ginger, 2" long
6 tablespoon Ghee
1 teaspoon Whole cumin seeds
2 teaspoon Whole fennel seeds
1 teaspoon Ground turmeric
1 teaspoon Ground coriander
3 tablespoon Tomato sauce
1 pound Fresh young okra
1 teaspoon Salt
2 teaspoon Garam masala
2 tablespoon Lemon juice

Preparation:

Put onion, garlic, ginger & ¼ cup water into blender & blend till smooth.

Heat oil in skillet over medium heat. Add cumin & fennel. After 20 seconds or so, add the paste from the blender & the turmeric.

Cook for 20 minutes, stirring frequently. Add the coriander & fry stirring for a minute. Add tomato sauce & cook stirring for 1 minute.
Turn off heat.

Wash okra & wipe with paper towel. Slice a few pods at a time into ¼" rounds.

Turn the heat to medium again under the skillet. Add the okra, salt, garam masala, lemon juice & 6 tb hot water. When the onion paste is bubbling, cover, reduce heat to very low & cook for 35 minutes. Stir every ten minutes or so.

Madhur Jaffrey, "An Invitation to Indian Cooking"

Okra with Tomatoes

Servings: 4

Ingredients:

1 pound Okra, trimmed & sliced
1 pound Tomatoes, peeled, quartered
1 small Onion, sliced
1 ounce Margarine
2 tablespoon Oil
4 each Green cardamoms
Salt & pepper
1 teaspoon Garam masala
2 tablespoon Chopped coriander leaves

Preparation:

Melt margarine & oil in a wok & add the cardamoms. Fry for a few seconds then add the onion & salt & pepper to taste. Cook till soft, but do not brown. Add the okra & tomatoes & cook for a few more minutes, stirring frequently. Be careful not to overcook. As soon as the vegetables are cooked, sprinkle on the garam masala & chopped coriander & serve immediately.

Bridget Jones, "Wok Cookery"

Okra with Tomatoes and Onions

Servings: 6

Ingredients:

2 pound Fresh young okra
¾ pound Onion; sliced thickly
6 tablespoon Olive oil
3 Garlic cloves; halved
1 pound Tomatoes; skinned & sliced
Salt and black pepper
1 Lemon (juice only)

Preparation:

Wash okra. Cut off any hard stems and dry okra thoroughly.
Heat oil in large saucepan and fry onions with the halved garlic cloves until slightly soft, transparent, and golden.
Add okra and continue to fry until slightly softened. Add the sliced tomatoes and saute for a few min. longer. Season to taste with salt and pepper. Cover with water, bring to a boil and simmer until the okra is very tender, usually about 1 hour. Squeeze in the lemon juice and cook for a further 15 min. (If using canned okra, cooking time will be much shorter.
Serve hot or cold. If to be served cold, allow to cool in the saucepan before turning out into a serving dish.
Recipe from "A Book of Middle Eastern Food" by Claudia Roden. Alfred A. Knopf, 1972.
Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

Olive Salad

Servings: 2

Ingredients:

1 cub Black olives
1 cub Green olives
1 Lemon; juice of
2 tablespoon Parsley; chopped
1 teaspoon Paprika
¼ teaspoon Chili powder
1 Garlic clove; crushed
½ teaspoon Cumin, ground
2 tablespoon Oil

Preparation:

"This salad is one of the many Middle Eastern appetizers or mezzes, dishes providing an array of textures, colours and flavours. They can be eaten as side dishes or as appetizers."

In a bowl, mix the oil with the cumin, chili powder, paprika, garlic and lemon juice. Then pour over the dressing over the olives in the bowl and stir around so that they are well coated.
Put in the salad in the fridge to chill before serving.

Troth Wells, "The New Internationalist Food Book"

Olive-Tahini Sauce

Servings: 1

Ingredients:

2 tablespoon Unbleached white flour
1 cub Water
¼ cub Liquid from canned black olives
1/3 cub Tahini
1 cub Finely chopped black olives
Juice of 1 lemon
¼ teaspoon Thyme
Black pepper

Preparation:

Dissolve flour with just enough water to make a smooth, flowing paste.
Set aside. Heat water & olive liquid till just under boiling point.
Whisk in tahini, a littel at a time, then the flour paste. Simmer overl ow heat til the sauce is thick. Stir in the remaining ingredients & serve immediately.

Nava Atlas, "Vegetariana"

Onion "Caviar"

Servings: 4

Ingredients:

1 cub Chopped sweet onions
1 cub Black-eyed peas, cooked
¼ cub Pimento, diced
1 cub Green bell pepper, diced
½ cub Green onion, chopped
2 tablespoon Fresh garlic, chopped
¼ cub Italian dressing
Salt & pepper

Preparation:

Combine all the ingredients & let marinate overnight. Serve either as an appetizer or as a side dish.

"The Hamilton Spectator", May 26, 1993

Onion Bread

Servings: 1

Ingredients:

½ cub Grated onion
1 teaspoon Salt
1 tablespoon Dry yeast
½ cub Warm water
2 ½ cub Unbleached white flour
¼ cub Vegetable oil

Preparation:

In a bowl, mix onion & salt. Add yeast dissolved in the warm water. Stir in flour & oil. Beat well.

Spoon the dough into an oiled loaf tin & let the dough rise to the top of the tin. Preheat oven to 350F & bake for 1 hour.

Anne Lerner, "Breads You Wouldn't Believe"

Onion Focaccia

Servings: 1

Ingredients:

1 tablespoon Dry yeast
1 cub Warm water
4 cub Wholewheat flour
6 tablespoon Olive oil
1 teaspoon Salt
1 pound Bermuda onions, thinly sliced
Freshly ground black pepper
Cornmeal

Preparation:

Stir yeast into warm water in a large mixing bowl. Let stand for 10 minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle some of the remaining flour on a board & knead in the remaining flour until the dough is smooth & elastic. Place in an oiled bowl, cover & let rise till doubled.

Punch down, fold in 4 tb olive oil & the salt. Knead again till smooth.
Roll into a circle 10 to 12 inches in diameter. Place on a well oiled 15 inch pizza pan dusted with cornmeal. Let rise till doubled.

Heat remaining olive oil in a frying pan & gently cook the onion for 8 to 10 minutes. Spread onions over risen dough & sprinkle with pepper. Bake at 425F for 30 minutes.

Paolo Gavin, "Italian Vegetarian Cooking"

Onion Salad

Servings: 4

Ingredients:

¾ cub Chopped sweet onions
16 ounce Cooked red kidney beans
1 cub Green bell pepper, diced
1 cub Yellow bell pepper, diced
1 tablespoon Minced jalapeno
½ cub White wine vinegar
2 tablespoon Vegetable oil
3 tablespoon Minced coriander, fresh
1 teaspoon Chili powder

Preparation:

Combine onions, kidney beans & the peppers in a large shallow dish. Toss & set aside. Combine vinegar, cilantro & chili powder in a small bowl; stir well. Pour over vegetables & toss to coat. Cover & refrigerate for at least 8 hours, or overnight, stirring occasionally. Toss before serving.

"The Hamilton Spectator" May 26, 1993

Onion Soup

Servings: 1

Ingredients:

¼ cub Oil
4 each Garlic cloves, minced
8 large Onions, sliced
8 cub Vegetable stock
2 tablespoon Soy flour
1 can Tomato puree
2 tablespoon Dried parsley
2 teaspoon Tarragon
1/3 cub Tamari
1 teaspoon Basil
1 teaspoon Oregano

Preparation:

Heat oil in a large pot. Add garlic & saute for 1 minute, till golden.
Add onions & saute for gently for 10 minutes. Add the stock. Bring to a boil.

Add the soy flour with the tomato paste. Cook over a low heat for 10 minutes. Add the rest of the ingredients. Taste to se if you require more salt. Simmer for 20 minutes.

"The Cookbook for People Who Love Animals"

Onions in Sweet and Sour Sauce

Servings: 4

Ingredients:

16 small White onions
2 tablespoon Olive oil
1 tablespoon Margarine
1 medium Onion, finely chopped
1 each Garlic clove, monced
2 tablespoon Dry white wine
1 tablespoon Honey
1 dash Coriander
Water
White wine vinegar

Preparation:

Arrange peeled onions in one layer in a fairly large pot where they fit snugly. Add oil, margarine, chopped onion & garlic. Pour wine over & blanch the onions. Add honey & coriander. Barely cover with a mixture of water & vinegar (half & half). Cover tightly & simmer till the liquid is considerably reduced & onions are cooked.

Vera Gewanter, "A Passion for Vegetables"

Orange Chocolate Mousse

Servings: 6

Ingredients:

½ cub Brown rice syrup
2 teaspoon Vanilla
1 pound Firm tofu, cut into chunks
¼ cub Unsweetened cocoa powder
½ teaspoon Grated orange zest
Water as needed

Preparation:

Place rice syrup & vanilla in a food processor. Process, adding the tofu a few chunks at a time. Then add cocoa & orange zest. Add water to thin as needed.

Pour into serving dishes & chill.

"Vegetarian Times" November, 1991

Oranges Filled with Raisins, Chickpeas, and Rice

Servings: 2

Ingredients:

ORANGE-TAHINI SAUCE:
¼ cub Tahini
¾ cub Plain yogurt or soft tofu
¼ cub Orange juice
2 teaspoon Ground cumin
2 teaspoon Paprika
2 tablespoon Minced fresh cilantro (opt.)

FILLING:
1 tablespoon Unsalted butterOR- avocado oil
1 medium Red onion; chopped
1 cub Brown and wild rice blend (uncooked)OR 1/3 brown & 2/3 wildrice
2 cub Vegetable broth or water
1 cub Chickpeas; cooked, drained
¼ cub Raisins

ORANGES:
2 Jumbo navel oranges halved crosswise

GARNISH:
1 tablespoon Sesame seeds
1 tablespoon Chopped scallion whites
4 Cilantro leaves (optional)

Preparation:

FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all ingredients. Refrigerate until ready to use.

FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.
Saute the onion until soft, about 10 minutes. Add the rice and stir to coat with the butter. Add the broth, bring to a boil, cover, and simmer over low heat until rice is tender and liquid is absorbed, about 45 minutes. Let cool to room temperature.

In a large bowl, toss together the cooked rice, Orange-Tahini Sauce, chickpeas, and raisins.

Prepare the oranges for stuffing by slicing off the rounded ends so that each half stands squarely on a plate. Using a paring knife, carve out the fruit, cut it into bite-size sections, and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of the peel as possible, leaving the shell intact.

Set the orange shells on a serving dish and fill them with the rice mixture. Garnish each with a sprinkling of sesame seeds and scallions topped with a whole cilantro leaf.

Source: Vegetarian Entertaining - by Diana Shaw Harmony Books - New York (0-517-57475-6)
Typed for you by Karen Mintzias

Oven Roasted Tempeh and Vegetables

Servings: 1

Ingredients:

1 package Tempeh, cubed
3 tablespoon Tamari
2 tablespoon Oil
¼ cub Tamari
¼ cub Flour
¼ cub Nutritional yeast
¼ cub Tahini
2 teaspoon Basil
1 teaspoon Rosemary
2 teaspoon Marjoram
1 teaspoon Sage
½ teaspoon Black pepper
2 ½ cub Water
2 cub Potatoes, cubed
1 cub Carrots, cubed
½ cub Celeriac, cubed
¾ cub Celery, chopped
¾ cub Onions, coarsely chopped
¾ cub Mushrooms, halved
½ cub Frozen peas

Preparation:

Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil.
Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F.

Whisk 1 tb oil, ¼ c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat.

In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes.
Serve.

"The Big Carrot Vegetarian Cookbook"

Oven-Roasted Potatoes and Onions

Servings: 6

Ingredients:

6 large Potatoes, quartered
6 medium Onions, quartered
1/3 cub Vegetable oil
1 teaspoon Black pepper
1 tablespoon Fresh parsley, chopped
1 tablespoon Fresh basil, chopped
1 teaspoon Fresh marjoram, chopped

Preparation:

Preheat oven to 375F. Place potatoes & onions in shallow roasting pan.
Combine oil & herbs & pour over the vegetables. Toss & bake, uncovered for 1 hour, or till fork tender. Turn occasionally to prevent sticking.

"The Hamilton Spectator", May 26, 1993

Pacific Rim Brochettes

Servings: 4

Ingredients:

1 pound Extra firm tofu, drained
1 each Stalk fresh lemon grass
½ bunch Fresh mint, chopped
6 each Garlic cloves
1 each Serrano pepper, seeded & minced
2 tablespoon Cilantro stems, chopped
2 tablespoon Fresh ginger, chopped
3 each Green onions, chopped
1 teaspoon Peanut butter, optional
2 tablespoon Brown sugar
1 tablespoon Coconut milk, optional
Juice of 1 lime
¼ cub Liquid tamarind
2 tablespoon Soy sauce

Brochettes:
6 each Green onions
2 medium Tomatoes, cut into eighths
6 small Jalapeno peppers, optional
¼ pound Snow peas
¼ pound Button mushrooms
Cliantro leaves to garnish

Preparation:

Gently pres tofu between kitchen towels to remove excess water. Slice into pieces 2" X 1" X ½". Cut each chunk crosswise & set aside. Slice & discard all but bottom 3" of lemon grass. With a wooden mallet, pound the base to release the aromatic oils. In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in short bursts for 30 seconds. Add remaining ingredients & process for 1 minute. Transfer to glass container & add tofu pieces. Cover & marinate for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place vegetables & tofu on sqewers, alternating for colour. (Group snow peas i threes so they don't cook too quickly). Place skewers on hot grill & brush with remaining marinade. Grill, turning once till vegetables are tender. Should take 5 minutes or so. Garnish with cilantro & serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g Fiber.

"Vegetarian Times" July, 1993

Pakora Batter

Servings: 6

Ingredients:

1 1/3 cub Chick pea flour, sifted
2 teaspoon Ghee
1 tablespoon Lemon juice
¼ teaspoon Cayenne
½ teaspoon Turmeric
1 teaspoon Garam masala
2 teaspoon Coriander
1 teaspoon Salt
9 tablespoon Cold water, as needed
1/3 teaspoon Baking powder, optional

Preparation:

Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water, till it does.

Cover the batter & set aside for 10 to 15 minutes to let it settle.

Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake like crust.

For pakoras, choose a selection of your favourite vegetables:

Cauliflower florets
Eggplant cut into ¼-inch rounds
Potatoes or yams cut into ⅛-inch rounds
Bell peppers, sliced ¼-inch thick
Zucchini, cut on the diagonal, ¼-inch thick Asparagus tips, blanched & dried

Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels. Serve immediately.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Parsley & Potato Soup

Servings: 4

Ingredients:

1 medium Onion, chopped
1 teaspoon Olive oil
2 cub Chopped potatoes
1 cub Sliced leeks, white only
4 cub Stock
1 teaspoon Salt
¼ teaspoon White pepper
2 tablespoon Chopped fresh chives
¼ cub Chopped fresh parsley

Preparation:

In a large pot, combine all the ingredients except the salt, pepper, chives & parsley. Cover the pot & bring to a boil. Lower heat & simmer for 30 minutes. Cool slightly, then puree. Season with salt & pepper & garnish with chives & parsley.

"Vegetarian Times" April, 1992

Party Pate

Servings: 28

Ingredients:

1 cub Pinto beans, soaked
3 cub Water
1 each Bay leaf
5 each Garlic cloves, peeled & mashed
1 teaspoon Salt
1 teaspoon Marjoram
1 teaspoon Oregano
1 cub TVP granules or flakes
1 tablespoon Ketchup
⅞ cub Hot water
½ cub Chopped onion
1 tablespoon Olive oil
3 large Shiitake mushrooms soaked in 1 c hot water
2 tablespoon Mirin sauce
1 tablespoon Soy sauce
¼ teaspoon Black pepper
1 teaspoon Mace

Preparation:

Combine beans, water, bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans.
Stir in salt, marjoram & oregano.

Combine TVP, hot water & ketchup. Set aside. Saute onion in olive oil till soft.

When mushrooms have soaked for 15 minutes, remove & slice into 1 inch strips about 14 inch wide. Set aside.

Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & mace. Blend till smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil, place in a pan of hot water & bake at 350F for 1 hour.

Remove from oven. Place a plate on top of pate & weight down till the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve.

Serve as a spread on thin slices of melba toast or crackers.

"Vegetarian Times" February, 1992

Pasta & Red Bean Salad

Servings: 6

Ingredients:

2 cub Rotini, or ziti
2 cub Red kidney beans, cooked
1 cub Diced zucchini
1 small Green bell pepper, diced
1 medium Tomato, chopped
1/3 cub Chopped green olives
1 cub Tofu mayonnaise
½ teaspoon Chili powder
½ teaspoon Coriander
½ teaspoon Paprika
¼ teaspoon Sage
Salt & pepper

Preparation:

Cook pasta till al dente. Rinse & drain. Put in large bowl & add rest of the ingredients. Mix thoroughly & serve at room temperature.

Nava Atlas, "Vegetariana"

Pasta Salad with Artichoke Hearts & Sprouts

Servings: 4

Ingredients:

2 cub Elbow macaroni
¾ pound Marinated artichoke hearts
¾ cub Alfalfa sprouts
1 small Green bell pepper, chopped
1 medium Carrot, coarsely grated
½ cub Sliced black olives
¼ cub Red wine vinegar
½ teaspoon Basil
½ teaspoon Savoury
Salt & pepper

Preparation:

Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hours at room temperature or in the fridge.

Nava Atlas, "Vegetariana"

Pasta with Black Olives

Servings: 4

Ingredients:

¾ pound Rigatoni
2 tablespoon Olive oil
Salt
Freshly ground black pepper
½ cub Black olives, pitted roughly chopped

SWEET PEPPER SAUCE:
2 large Red peppers
4 Garlic cloves; peeled
Salt
Freshly ground black pepper

Preparation:

Cook the rigatoni in a large saucepan until al dente. Drain immediately and return the rigatoni to the still-warm pan with the olive oil; season the pasta to taste with salt and black pepper.

While the pasta is cooking, make the Sweet Pepper Sauce.

Serve the pasta on warmed plates, pour the sauce on top and sprinkle with the chopped olives.

SWEET PEPPER SAUCE: Put the peppers into a saucepan with enough water to almost cover. Bring to a boil, then simmer until tender. Remove the peppers from the water, reserve the water and discard the stems and seeds.
Chop and place in a blender or food processor.

Add the garlic to the peppers, together with 1 ¼ cups of the cooking water, and blend to a puree.

Transfer to a clean saucepan. Season with salt and pepper and reheat gently.

Rose Elliot, "The Complete Vegetarian Cuisine"

Pasta with Black Olives

Servings: 4

Ingredients:

¾ pound Rigatoni
2 tablespoon Olive oil
Salt
Freshly ground black pepper
½ cub Black olives, pitted roughly chopped

SWEET PEPPER SAUCE:
2 large Red peppers
4 Garlic cloves; peeled
Salt
Freshly ground black pepper

Preparation:

Cook the rigatoni in a large saucepan until al dente. Drain immediately and return the rigatoni to the still-warm pan with the olive oil; season the pasta to taste with salt and black pepper.

While the pasta is cooking, make the Sweet Pepper Sauce.

Serve the pasta on warmed plates, pour the sauce on top and sprinkle with the chopped olives.

SWEET PEPPER SAUCE: Put the peppers into a saucepan with enough water to almost cover. Bring to a boil, then simmer until tender. Remove the peppers from the water, reserve the water and discard the stems and seeds.
Chop and place in a blender or food processor.

Add the garlic to the peppers, together with 1 ¼ cups of the cooking water, and blend to a puree.

Transfer to a clean saucepan. Season with salt and pepper and reheat gently.

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

Pasta with Cherry Tomato Sauce

Servings: 6

Ingredients:

16 ounce Vegetable spiral pasta
Water for boiling
2 teaspoon Balsamic vinegar
1 ¼ cub Thinly sliced onions
1 tablespoon Garlic, minced
2 tablespoon Tomato paste
1 ½ cub Halved cherry tomatoes
2 tablespoon Cornstarch
2 tablespoon Miso
3 tablespoon Balsamic vinegar
½ cub Chopped fresh parsley

Preparation:

Cook pasta in a large pot of boiling water for 8 to 10 minutes. Drain & rinse with cold water. Set aside.

While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large skillet & saute onions & garlic over medium heat. Stir frequently. Add tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes.
Cook, stirring occasionally till vegetable are very soft.

Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso & cooked vegetables. Puree till smooth. Return puree to skillet. Add 3 tb balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve hot.

Mollie Katzen, "Moosewood Cookbook"

Pasta with Shell Beans and Greens

Servings: 4

Ingredients:

1 pound Cranberry beans (in pods)=OR=-
1 cub -Cooked, Dried Beans
1 Bay leaf
6 Sage leaves; -=OR=-
½ teaspoon -Dried Sage
5 tablespoon Fruity olive oil
4 Garlic cloves
1 medium Carrot; finely diced
Salt
2 pound Greens; such asMustard, Kale, Turnip or a mixture
1 medium Red onion; finely diced
3 pinch Red pepper flakes
12 ounce Penne, ziti or shell pasta
Freshly ground pepper

Preparation:

SHELL THE BEANS then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook for a few minutes, then add the greens. Add ½ cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes. When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.

Deborah Madison - "Prodigy Guest Chefs Cookbook"

Pasta with Szechwan Peanut Dressing

Servings: 6

Ingredients:

8 ounce Pasta, preferably linguine
2 cub Broccoli florets
2 cub Cherry tomatoes

SZECHWAN PEANUT DRESSING:
1/3 cub Peanut butterSmooth or Chunky
½ cub Hot vegetable stock or hot
Water
1 teaspoon Soy sauce
2 tablespoon Rice vinegar
2 tablespoon Safflower oil
2 Garlic cloves; minced
½ teaspoon Dry crushed red pepper; -OR-
1 teaspoon -Spicy flavoring of yourChoice

Preparation:

Bring a large pot of hot water to a boi; cook pasta until _al dente_. While pasta is cooking, steam broccoli florets. In a medium-size mixing bowl, whisk together peanut butter and stock or water until smooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta, toss to coat well. Add broccoli and tomatoes; toss again.
Garnish with chopped scallions, if desired. Szechwan Peanut Dressing is also good on steamed vegetables, especially green beans, broccoli or cauliflower.

Paulette Mitchell "The 15-Minute Vegetarian Gourmet"

Peanut Burgers

Servings: 6

Ingredients:

6 tablespoon Butter or vegan margarine
1 Onion; peeled and chopped
1 Celery stalk; finely chopped
1 teaspoon Dried herbes de Provence
1 tablespoon Whole-wheat flour
½ cub Light Vegetable Stock(generous measure)
1 tablespoon Soy sauce
1 teaspoon Yeast extract
1 cub Roasted, unsalted peanuts(generous measure)fairly finely ground
½ cub Cashew nuts (scant)fairly finely ground
2/3 cub Fresh breadcrumbs(whole-wheat)
Salt
Freshly ground black pepper
Dried breadcrumbs(for coating)
Oil; for shallow frying

TO GARNISH:
Lettuce leaves
Tomato slices
Cucumber slices

Preparation:

Melt the butter or vegan margarine in a large saucepan and saute the onion and celery for 10 minutes. Stir in the herbs and flour and cook for a further 1-2 minutes.

Add the stock and stir until thickened, then add the soy sauce, yeast extract, nuts, breadcrumbs and salt and pepper.

Leave the mixture to cool, then form into 6 flat burgers about ½" thick, and coat with dried breadcrumbs.

Saute the burgers in a very little oil - the frying pan should be "greased" rather than oily - for about 3 minutes on each side, until browned and crisp. Drain on paper towels. Garnish and serve.

VARIATION: MACADAMIA NUT BURGERS
Using macadamia nut of the peanuts makes these burgers special. Serve with Bernaise Sauce.

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

Peanut Butter Noodles

Servings: 4

Ingredients:

8 ounce Pasta; linguine (1 package)
3 teaspoon Peanut butter
½ teaspoon -Salt
2 tablespoon Soy sauce
1 tablespoon Sesame oil (can substitute o
1 teaspoon Sugar
½ teaspoon Vinegar; white wine
2 Garlic cloves; minced
1 teaspoon Onion; grated or minced

Preparation:

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to pack for kid's lunches

"The Pennywhistle Lunch Book"

Peele Aloo

Servings: 6

Ingredients:

8 medium Potatoes
2 teaspoon Salt
1 ¼ teaspoon Turmeric
3 tablespoon Oil
1 each Green chili, seeded, sliced

Preparation:

Boil potatoes in their jackets till cooked but firm. Plunge them into cold water for a minute. Peel them & then cube them. Sprinkle over the salt & turmeric. Toss to coat all the pieces evenly.

Heat oil over medium high heat. When very hot, add the potatoes & fry, turning & tossing, for 5 minutes. Sprinkle the sliced chilies & 2 to 3 tb of water over the potatoes. Stir carefully. Cover the pan & let the potatoes steam over low heat for 10 minutes or till they are completely tender. Uncover & continue frying, turning regularly, till all remaining moisture is evaporated & potatoes are slightly browned. Serve with any dal.

Julie Sahni, Classic Indian Cooking

Penne From Heaven

Servings: 4

Ingredients:

FORMATTED BY S.GRABOWSKI:
12 ounce Penne or ziti
2 tablespoon Olive oil
1 ½ cub Chopped onion
3 Minced cloves garlic
3 cub Chopped plum tomatoes
½ cub Water
½ teaspoon Salt
½ teaspoon Sugar
2 cub Broccoli florets
2 cub Chopped zucchini
1 cub Sugar snaps (remove string)>OR<-
Snow peas
½ cub Jullien carrots
2 tablespoon Chopped parsley
½ cub Grated Parmesean

Preparation:

Cook the pasta according to directions on the package; drain.
While the pasta is cooking, heat the oil over medium-high heat in a 3-quart saucepan. Add the onion and garlic, and cook, stirring, until softened. Add the tomato, water,salt and sugar.Cook, stirring often, for 10 minutes. Add the broccoli, zucchini, sugar snaps, carrot and parsley.
Cook, stirring until the vegetables are tender-crisp. Stir in the Parmesean. Serve over the pasta.

Calories: 481
Protein: 17.2 grams
Carbohydrate: 81.9 grams
Fiber: 8.7 grams
Total fat: 10.0 grams
Saturated fat: 2.1 grams
Cholesterol: 3.9 mg
Sodium: 395 mg

From the Wholesome Harvest Cookbook, Carole Gelles, p.131

Pepper-And-Tomato Soup

Servings: 6

Ingredients:

2 small Ancho chiles; -=OR=-
1 teaspoon Ground red chile (or more)
3 tablespoon Olive or sunflower seed oil
2 medium Red onions; thinly sliced
2 Bay leaves
⅛ teaspoon Ground cloves
¼ teaspoon Ground coriander
5 Parsley sprigs; chopped
4 Garlic cloves peeled & coarsely chopped
Salt
1 pound Red peppers or pimientos thinly sliced
½ pound Chopped savoy; -=OR=-Smooth-Skinned Cabbage
6 cub Water or stock
1 pound Very ripe tomatoes; peeled,seeded and chopped(juice reserved)
Creme fraiche
Chopped cilantro for garnish

Preparation:

REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add ½ cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in ¼ cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Piccalilli

Servings: 1

Ingredients:

1 medium Cauliflower
1 medium Cucumber
8 ounce Pearl onions, peeled
1 large Spanish onion, chopped
4 medium Green tomatoes
1 ½ cub Coarse salt
2 ½ cub Malt vinegar
2 ½ cub Malt vinegar
3 tablespoon Bruised mustard seeds
1 tablespoon Ground ginger
4 Halved garlic cloves
1 tablespoon Bruised black peppercorns
1 tablespoon Turmeric
½ cub Sugar
1 tablespoon Dry mustard
3 tablespoon Flour
4 tablespoon Water

Preparation:

Cut up the vegetables into bite-sized pieces. Place them into a large bowl & sprinkle with salt. Let stand for 4 hours. Drain in a colander & discard the liquid. In a large pot, bring the vinegar to a boil & add the vegetables. Reduce heat & simmer, covered, for 15 minutes. Drain & discard the vinegar.

SAUCE:

Pour the vinegar into a pot. Stir in the mustard seeds, ginger, garlic, peppercorn, turmeric, mustard & sugar. Heat over a low heat until the sugar has dissolved. Increase the heat to medium & bring to a boil. Stir frequently. Simmer for 15 minutes.

Remove from heat & strain liquid into a bowl. Discard the spices & return liquid to the pot. Stir in the flour mixed with water & place over medium heat. Bring to a boil, stirring constantly. Simmer for 2 minutes.

Remove from the heat & pour the sauce over the vegetables, mixing very well. Bottle in warm, sterile jars & seal.

Posted by Helen Peagram in Intercook

Pickled Peach Slices

Servings: 1

Ingredients:

4 pound Peaches
15 ounce White wine vinegar
6 each Dried red chilies
1 teaspoon Cloves
1 teaspoon Allspice berries
1 each 4 inch cinnamon stick
1 ½ pound Brown sugar

Preparation:

Scald, stone & slice the peaches. Put the vinegar into the pan with the remaining ingredients. Stir over a low heat to dissolve the sugar. Bring the vinegar to a boil. Cover & simmer for 15 minutes. Put in the peaches & simmer uncovered for 2 minutes. Lift out the peaches with a slotted spoon & place them in warmed pickling jars. Boil the vinegar for 10 minutes to thicken it. Pour the vinegar over the peach slices. Cover immediately & seal. Let stand for 3 weeks before using.

Gail Duff, "A Book of Herbs & Spices"

Pine Nut Pilaf

Servings: 4

Ingredients:

2 tablespoon Olive oil
1 large Onion, thinly sliced
1 each Garlic clove, chopped
8 ounce Brown rice
2 teaspoon Cumin
1 teaspoon Turmeric
20 ounce Stock
2 ounce Currants
2 ounce Pine nuts

Preparation:

Heat oil in a pot over low heat. Put in the onion & garlic & cook till softened. Stir in the rice, cumin & turmeric. Stir fry for 1 minute.
Pour in the stock & bring to a boil. Cover & simmer for 30 minutes. Add the currants, cover again & cook for 10 minutes further. Remove the pan from the heat & stir in the pine nuts. Cover & let stand for 5 minutes before serving.

Gail Duff, "A Book of Herbs & Spices"

Pineapple Nut Cake

Servings: 1

Ingredients:

14 ounce Can crushed pineapple
2 ½ cub All purpose flour
½ teaspoon Salt
1 teaspoon Baking soda
1 ½ cub White sugar

Preparation:

Mix above ingredients together & Bake at 325F for 30 to 40 minutes. Ice with nut icing.

Posted by Karen Mintzias in Intercook

Pinto Bean Cakes with Salsa

Servings: 4

Ingredients:

1 ½ tablespoon Salad oil
1 small Onion; finely chopped
¼ cub Red bell pepper (finely chopped)
2 Garlic cloves; minced
1 medium Fresh jalapeno chili seeded & finely chopped
2 can Pinto beans (15 oz each) drained & rinsed
⅛ teaspoon Liquid smoke
¼ cub Chopped fresh cilantro
½ teaspoon Ground cumin
¼ teaspoon Pepper
1/3 cub Yellow cornmeal
Cooking spray (optional)
1 cub Tomato-based salsa homemade or purchased

Preparation:

In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 ½ teaspoons of the oil with the onion, bell pepper, garlic and chili. Stir often until onion is limp but not browned, about 5 minutes.

In a bowl, coarsely mash beans with a potato masher until they stick together. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well.

Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a ½-inch thick cake. Coat cakes with cornmeal.

Return the frying pan to medium-high heat. Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once. Coat pan with cooking oil spray if cakes start to stick.
Serve cakes with salsa to add to taste.

Per serving: 209 cal. (26 percent fat, 57 percent carbo., 17 percent protein); 9 g protein; 6 g fat (1 g sat.); 30 g carbo.; 615 mg sodium; 0 mg chol.

Sunset magazine, date unknown
Typed for you by Karen Mintzias

Piquant Lemon Rice

Servings: 4

Ingredients:

1 cub Basmati white rice
2 cub Water
1 teaspoon Salt
3 tablespoon Ghee
½ cub Raw cashew pieces
½ tablespoon Yellow split peas
1 teaspoon Black mustard seeds
½ teaspoon Turmeric
1/3 cub Lemon juice
3 tablespoon Coarsely chopped coriander
¼ cub Shredded coconut

Preparation:

Wash rice. Bring water to a boil. Stir in rice, salt & ½ tb ghee.
Cover with a tight-fitting lid. Reduce heat to very low & gently simmer, no peeking, for 20 to 25 minutes. The rice should be light & fluffy & the water should be absorbed.

Set side, leaving covered.

Heat the remaining ghee in a small pot over a moderate heat till hot.
Drop in the cashews & stir fry till golden brown. Remove with a slotted spoon & pour over rice. Cover the rice again.

Raise the heat slightly & toss in the split peas & mustard seeds (you can omit the peas) & fry till the seeds turn grey & sputter.

Pour the fried seeds into the rice & sprinkle with turmeric, lemon & coriander. Gently fold till well mixed.

Garnish each serving with coconut.

For a variation, substitute lime juice for lemon juice.

Yamuna Devi, The Art of Indian Vegetarian Cooking.

Pistachio-Stuffed Mushrooms

Servings: 20

Ingredients:

20 medium Mushrooms
3 tablespoon Onions, minced
Butter or margarine
1/3 cub Fine dried breadcrumbs
¼ cub Chopped pistachios
2 tablespoon Chopped parsley
¼ teaspoon Dried marjoram
¼ teaspoon Salt

Preparation:

Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in ¼ cup butter or margarine until tender. Stir in the bread crumbs, pistachios, parsley, marjoram, and salt, mixing well. Remove from heat. Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers with the stuffing and sprinkle with about 3 tablespoons melted butter. Broil about 6 inches from heat source for 5 minutes or until browned and heated through.

Source: Best Recipes from The Los Angeles Times ISBN: 0-8109-1237-6
Typed for you by Karen Mintzias

Pita Bread I

Servings: 10

Ingredients:

2 pound Wholewheat flour
2 teaspoon Salt
½ tablespoon Dry yeast
2 teaspoon Brown sugar
1 ¼ pint Warm water

Preparation:

Combine the flour & salt in a large bowl. Mix yeast & sugar with a quarter of warm water. Leave till it becomes frothy. Pour into flour mixture. & gradually add enough water to make a soft but not sticky dough.
Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on a floured surface. Divide dough into 10 equal portions, knead each one slightly. Roll each portion into an oval about 8" X 5". Place on a lightly floured baking tray. Brush tops lightly with oil & let rise for 1 hour.

Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed from the oven, brush very lightly with a little water & cool on a wire rack.

"Entertaining with Cranks"

Pita Bread II

Servings: 6

Ingredients:

2 teaspoon Dry yeast
1 cub Lukewarm water
1 tablespoon Sugar
1 ½ teaspoon Salt
3 cub Wholewheat flour

Preparation:

Dissolve yeast in water with sugar. Let froth. Add salt & flour, mix well. Knead, adding more flour as necessary. Let rise till doubled.
Punch down. Divide into 6 equal portions & let rise for 15 minutes.
Preheat oven to 475F. Roll each bread to ½-inch. Place on ungreased cookie sheet & bake for 10 minutes.

"The Vegetarian Times Cookbook"

Polenta

Servings: 8

Ingredients:

1 tablespoon Olive oil; or corn oil
1 cub Peeled, finely diced carrots
1 cub Finely diced onions
1 cub Finely diced celery
1 tablespoon Minced garlic
2 teaspoon Sea salt
½ teaspoon Finely ground black pepper
1 teaspoon Chopped basil
4 cub -Water
½ cub Drained stewed tomatoes
2 cub Yellow corn grits; -OR-
2 ¼ cub -Cornmeal
1 cub Cooked, drained kidney beans

Preparation:

Heat the oil in a large saucepan. Saute the carrots, onions, celery, and garlic, along with the salt, pepper, and basil, for about 8 minutes. Cut the stewed tomatoes into small pieces and add them to the vegetables, along with the 4 cups of water. Bring to a simmer. Then add the corn grits and kidney beans and mix well. Cook for about 20 minute, stirring occasionally to prevent burning. (The polenta may take longer than 20 minutes to cook. Check by tasting. It should have a soft, gritty texture.)

Lightly oil a 2-quart mold and press the polenta into it, working out any air pockets. Smooth out the surface and allow it to cool to room temperature. Refrigerate the mold until it is cold. Then unmold the polenta onto a tray, garnish it, and serve it in slices.

NOTE: If you are using cornmeal instead of corn grits, it is best to soak the cornmeal separately, in 2 cups of cold water; add the remaining 2 cups of water to the vegetables and then combine the two mixtures.

VARIATION: Millet Polenta
Use 2 cups of millet and 5 cups of water in place of the corn grits and the 4 cups of water.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
Ten Speed Press, Berkeley, California
ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

Polenta with Tomatoes & Olives

Servings: 6

Ingredients:

8 ounce Polenta
3 ounce Stoned olives (optional)

FOR THE TOMATO SAUCE:
1 ¼ pound (generous) canned tomatoes
1 large Onion
1 tablespoon Olive oil
Garlic, bay, rosemary, thyme (or herbs of your choice)

Preparation:

Bring 1-¾ pints salted water to the boil. Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming. Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker. The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stirring. Away from the heat beat in 1 tablespoon oil, the stoned olives if using them, and some salt and pepper. Use the remaining 1 tablespoon oil to grease the interior of an 11-12 inch frying pan. Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon. Set aside for a couple of hours until the polenta is cold and solid. Loosen it with a palette knife, turn it out of the pan and cut into 6-8 wedges.

To make the sauce, chop the onion finely and sweat it in the oil for 10-12 minutes. Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme, or plenty of well-flavoured herbs of your choice. Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce. Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste.

Fry the wedges of polenta in very hot olive oil or unsalted butter, or a mixture of the two, for 4-5 minutes on each side until lightly crusted and heated right through. Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish. In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato alla Veneziana. Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a saute of chicken livers, and grilled sausages, are other good choices but polenta can be served on its own just as well.

Source: Philippa Davenport in "Country Living" (British), February 1988.
Typed for you by Karen Mintzias

Poor Man's Cake

Servings: 12

Ingredients:

1 cub Brown sugar
1 ¼ cub Water
1/3 cub Vegetable shortening *
1 teaspoon Salt
2 cub Flour
2/3 cub Raisins
½ teaspoon Nutmaeg
2 teaspoon Cinnamon
½ teaspoon Cloves
1 teaspoon Soda
2 teaspoon Water
1 teaspoon Baking powder

Preparation:

(the name comes from the fact that the cake calls for no eggs, no milk, and no butter)

*NOTE: (Since the shortening is melted, I substituted Canola oil, thus, I think, saving a LOT of cholestrol and saturated fats!)

Boil brown sugar, 1 ¼ C water, oil or shortneing, raisins and spices together for three minutes. Let cool to room temperature.

Add salt and baking soda, dissolved in 2 tsp water. Sift together flour and baking powder, add gradually, beating after each addition.

Grease and flour 8" square pan. (I used nonfat spray instead).

Bake at 325 for approximately 50 minutes, until it tests done.

Needs no frosting.

(would be HEAVENLY with a big blob of whipped cream...but it's really unnecessary. this sucker is GOOD!)

Posted by Marge Clark Reposted by Karen Mintzias in Intercook

Potage Puree De Pommes De Terre (Potato-Leek Soup)

Servings: 6

Ingredients:

3 cub Chopped leeks (white part)(or more, up to 4 cups)
1 cub Peeled, diced celery
4 cub Peeled & cubed potatoes (or up to 5 cups potatoes)
6 cub Water
1 cub Cooked brown rice
¼ teaspoon Pepper
2 teaspoon Veggie bouillon
½ teaspoon Salt or to taste
1 Splash wine vinegar(optional)

Preparation:

In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

Potato and Pea Stew

Servings: 6

Ingredients:

3 tablespoon Ghee
1 tablespoon Minced ginger root
2 each Green chilies, minced
½ tablespoon Whole cumin seeds
1 teaspoon Black mustard seeds
¼ teaspoon Asafetida
2 medium Tomatoes, chopped
1 ½ pound Potatoes, cubed
1 teaspoon Turmeric
1 tablespoon Coriander
1 ¼ cub Water
1 ½ cub Fresh or frozen peas
1 teaspoon Salt
3 tablespoon Fresh coriander, chopped

Preparation:

Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes.

Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes.

Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Potato Momos

Servings: 18

Ingredients:

¼ cub Ghee
½ tablespoon Minced ginger
½ tablespoon Minced garlic
¼ cub Onion, diced
½ teaspoon Garam masala
½ teaspoon Chili powder
¼ teaspoon Salt
¼ teaspoon Pepper
1 tablespoon Soy sauce
2 cub Mashed potatoes
½ cub Fresh spinach, parboiled & chopped
¼ cub Cilantro, chopped
¼ cub Green onions, sliced
Momo wrappers, see recipe
Momo sauce, see recipe

Preparation:

Melt ghee in a small skillet. Add ginger, garlic & onion. Stir fry for 1 minute. Add garam masala, chili powder, salt, pepper & soy sauce. Stir fry for 30 seconds. Remove from heat & add mashed potatoes. Add spinach when cool, green onion & cilantro. Mix well. Put 1 tb of filling into each wrapper, seal the edges closed with a little water. Steam over steaming rack & serve hot with sauce.

Adapted from Betty Jung, "The Kopan Cookbook"

Potato Patties

Servings: 6

Ingredients:

6 medium Potatoes
3 tablespoon Yellow split peas
Salt
2 tablespoon Oil
5 each Fenugreek seeds
2 tablespoon Chopped onions
3 tablespoon Parsley
1 each Fresh hot green chili

Preparation:

Two hours before using, boil the potatoes in their jackets. While they are boiling, boil split peas in 3 cups water with a sprinkling of salt for 15 minutes. Remove from heat & drain very well, ensuring that you get rid of all the excess water. Set aside in a covered bowl.

In a skillet, add the oil & heat over a medium flame until it is very hot.
Add the fenugreek. When they change colour, add onions & fry for 2 minutes, till the onion starts to brown. Add parsley, green chili & stir another 2 minutes. Next, put in the split peas, a little more salt if desired & cook, stirring for 5 minutes or until you are sure that all the water has evaporated. The mixture should become one lump. Cover & set aside.

Peel & mash the potatoes with a fork or hand masher, do not use an electric beater otherwise your patties wil lnot hold together when cooked.
A few lumps will remain, but get it as smooth as you can. Add somec salt & mix thoroughly.

Divide the potatoes into 12 balls & do the same with the split pea mixture. Flatten each potato ball in you hand, put one portion of the split pea mixture in the centre. Roll up into a ball again & flatten once more into a patty. Repeat with the remaining ingredients.

To cook the patties, you need very little oil & some patience so as not to lose the crust to the skillet when you turn them over. Coat the bottom of the skillet with a small amount of oil. Cook no more than two patties at any one time in each skillet. Cook for 7 minutes, gently turn over & cook for another 7 to 8 minutes. The patties should be reddish brown on each side. Keep the heat fairly low otherwise they will burn.

Serve with chutney.

Madhur Jaffrey, "An Invitation to Indian Cooking"

Potato Salad

Servings: 6

Ingredients:

1 cub Potatoes, peeled, cooked, cooled & cubed
1 cub Peas, blanched
1 cub Carrots, sliced & blanched
½ cub Green bell pepper, chopped
½ cub Celery, chopped
½ cub Olive oil
¼ cub Lemon juice
2 dash Tabasco sauce
1 tablespoon Brown sugar
2 each Garlic cloves, chopped
1 tablespoon Parsley
Salt & pepper

Preparation:

Put cooked potatoes & blanched vegetables with the celery & bell pepper in a large bowl. In a blender, combine oil, lemon juice, sugar, garlic, tabasco sauce, coconut, parsley, salt & pepper & blend for a few seconds till smooth. Pour over the vegetables & gently toss till they are well coated. Chill in the refrigerator.

Posted by Mark Satterly in Intercook

Potato Salad Recipe

Servings: 4

Ingredients:

10 medium Potatoes, diced & cooked
½ each Green bell pepper, diced
2 each Celery stalks, diced
3 each Scallions, chopped
½ cub Olive oil
1 teaspoon Hungarian paprika
1 teaspoon Basil
1 teaspoon Salt
1 teaspoon Oregano
1 teaspoon Garlic powder
1 dash Red pepper

Preparation:

Cool potatoes completely in the fridge or better leave to stand overnight.
Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently.
Refrigerate till ready to be served.

Posted by Mark Satterly in Intercook

Potato Soup

Servings: 4

Ingredients:

2 tablespoon Oil
1 medium Onion, chopped
3 each Celery stalks, diced
3 large Potatoes, diced
4 cub Stock
1 each Bay leaf
Salt & pepper

Preparation:

Heat oil in pot & saute onion till translucent. A celery & saute for a couple more minutes. Add potatoes & saute, covered for 5 minutes. Add the rest of the ingredients & cook till potatoes are tender. Remove bay leaf. Let cool for a few minutes, then puree. Reheat gently but do not let boil.

Posted by Mark Satterly in Intercook

Potato-Corn Chowder

Servings: 8

Ingredients:

1 medium Onion, chopped
3 medium Potatoes, diced
2 medium Carrots, sliced
1 large Celery stalk, chopped
2 each Bay leaves
2 tablespoon Vegetable oil
3 cub Frozen corn
14 ounce Can tomatoes, chopped
1 ½ teaspoon Coriander
1 teaspoon Savoury
½ teaspoon Thyme
Salt & pepper to taste
1 cub Water, stock

Preparation:

Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes.

Add the corn, tomatoes with hteir liquid & simmer for 10 minutes. Add the seasonings & simmer for another 10 minutes.

Remove ¾ cup of potatoes & mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it.

Adapted from Nava Atlas, "Vegetariana"

Potatoes Au Gratin

Servings: 6

Ingredients:

2 tablespoon Oil
2 large Onions, sliced
1 each Celery stalk, sliced
1 each Carrot, diced
¼ teaspoon Garlic powder
¼ teaspoon Salt
4 tablespoon Tamari
1 ¼ cub Cheesy gravy
10 each Potatoes, baked, peeled & sliced
½ teaspoon Paprika
1 tablespoon Nutritional yeast

Preparation:

Preheat oven to 350F. Heat oil in a large skillet over medium heat. Add onions, celery, carrot & seasonings. Cook for 7 minutes till vegetables are tender.

In an 8 X 12 inch baking dish, alternate layers of gravy, potatoes & sauteed vegetables. Repeat. Top with the rest of the gravy. Sprinkle on paprika & nutritional yeast. Bake for 20 minutes.

"The Cookbook for People Who Love Animals"

Potatoes in a Thick Sauce

Servings: 6

Ingredients:

5 medium Potatoes, cubed & cooked
1 slice Ginger
1 tablespoon Coriander
1 teaspoon Cumin
6 tablespoon Tomato sauce
6 tablespoon Vegetable oil
1 teaspoon Fennel
1 teaspoon Fenugreek
½ teaspoon Black mustard seeds
3 each Whole dried red chilies
1 teaspoon Salt
1 ½ teaspoon Lemon juice
1 teaspoon Garam masala

Preparation:

Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend till smooth.

Break potatoes into bite sized pieces.

Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek & mustard seeds. After 20 seconds, add red chilies. As they darken, put in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces & fry for 3 to 5 minutes. Add 1 ½ c warm water.
Bring to a boil. Add salt & lemon juice. Simmer for 20 minutes.

Before serving, sprinkle with garam masala.

Madhur Jaffrey, "An Invitation to Indian Cooking.

Prassa Me Domata (Leeks Stewed with Tomatoes)

Servings: 4

Ingredients:

2 Bunches leeks
1 cub Canned tomatoes or tom.juice
1 cub Stock or broth
1 Onion; chopped
1 Celery stalk; chopped
1 small Bunch parsley; chopped
1 pinch Dried thyme or oregano
3 tablespoon Butter or oil
Salt & freshly ground pepper
2 tablespoon Lemon juice

Preparation:

Cut off the stem ends and green parts of leeks, then wash thoroughly and cut into 1-inch slices. Soak in hot water for 5 to 10 minutes, then drain and discard the water. In a non-aluminum pan, combine with the tomatoes or tomato juice, stock or broth, onion, celery, parsley, thyme or oregano, 3 tablespoons butter or oil, and salt and pepper. Simmer until tender (approximately 20 minutes), adding the lemon juice during the last 5 minutes. Serve warm or cold.

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

Pressed Bean Curd Soup

Servings: 4

Ingredients:

1 pound Pressed bean curd, slivered
Cooking oil
4 each Green onions, sliced
1 cub Green peas
1 cub Chopped tomatoes
½ cub Sweet corn
2 tablespoon Soy sauce
2 tablespoon Dry sherry
1 teaspoon Brown sugar
2 teaspoon Salt
1 tablespoon Sesame oil
1 l Stock or water

Preparation:

Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden. Remove & drain. Fry green onion for 30 seconds, add the rest of the vegetables & fry for another 1 minute. Add remaining ingredients except stock & mix well. Transfer to a soup pot. Add stock, gently stir & heat. Serve hot.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Pseftokeftedes Santorini

Servings: 36

Ingredients:

1 ¼ cub Peeled, chopped plum tomato(See Note)
½ cub Finely chopped scallions
1 Garlic clove; finely chopped
1 tablespoon Freshly chopped parsley
½ teaspoon Oregano
¼ teaspoon Cinnamon
1 teaspoon Fresh mint (heaping measure)
Salt
Freshly ground black pepper
1 cub All-purpose flour
1 teaspoon Double-acting baking powder
Olive oil; for frying

Preparation:

In a large bowl, combine tomatoes, scallions, garlic, herbs, and spices.
Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter).

In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp.

Remove at once with a slotted spoon and drain on paper towels. Serve hot.

Yield: about 3 dozen

NOTE: In other islands, spinach or 'horta' (greens) are often used instead of tomatoes. Follow instructions above, using 1-½ cups boiled, well-drained, chopped spinach, or any other greens.

Source: The Food and Wine of Greece - by Diane Kochilas ISBN: 0-312-05088-7
Typed for you by Karen Mintzias

Puree of Tomato Soup

Servings: 6

Ingredients:

¼ cub Virgin olive oil
1 medium Onion peeled and roughly diced
½ tablespoon Minced garlic
2 pound Plum tomatoes,pref. overripe
1 cub Dry white wine
3 tablespoon Chopped fresh herbs any combination of Basil, Oregano, Thyme & Marjoram
Salt; to taste
Freshly ground pepper to taste

Preparation:

HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften.
Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds.
Taste for salt and pepper.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

Quick Garlic Bread

Servings: 1

Ingredients:

1 tablespoon Dry yeast
1 teaspoon Salt
¾ cub Warm water
4 large Garlic cloves, pressed
2 ½ cub White flour

Preparation:

In a bowl, mix yeast with water. Add salt & garlic. Beat in as much flour as you need until the dough forms a cohesive ball.

Spoon the dough into a loaf pan. Let rise till the dough reaches the top of the pan.

Preheat oven to 350F & bake for 1 hour.

Anne Lerner, "Breads You Wouldn't Believe"

Quinoa Loaf

Servings: 6

Ingredients:

1 ½ cub Quinoa
3 cub -Water
½ teaspoon Sea salt
2 tablespoon Olive oil
2 cub Finely diced celery
½ cub Finely diced fennel
1 cub Finely diced onions
4 teaspoon Minced garlic
½ cub Finely diced red bell pepper
1 teaspoon Sea salt
2 tablespoon Sesame seeds
1 ½ cub Cooked pinto beans
4 tablespoon Tahini
4 tablespoon Whole wheat flour(stone-ground)
4 tablespoon Gluten flour

Preparation:

Place the quinoa in a medium saucepan along with the water and ½ teaspoon salt. Bring to a simmer and cook, covered, until all the water has evaporated (about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery, fennel, onions, garlic, and bell pepper, along with the salt, marjoram, and cardamom, for about 5 minutes. Stir occasionally to prevent burning. Add the cooked quinoa and the sesame seeds, pinto beans, and tahini to the sauteed vegetables. Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa mixture. Line a large loaf pan with a baking sheet liner and lightly oil the liner. (In lieu of the baking sheet liner, you could just oil and flour the pan.) Press the mixture into the pan. Bake at 400 degrees F for about 45 minutes. (The loaf should reach an internal temperature of 180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before removing it from the pan. Serve the loaf in slices, with your favorite tomato (or other) sauce if desired.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

Quinoa Tabouli

Servings: 1

Ingredients:

1 cub Water
½ cub Quinoa
3 medium Ripe tomatoes
1 cub Parsley
1 cub Scallions
1/3 cub Freshly squeezed lemon juice
1/3 cub Safflower oil
2 tablespoon Fresh mint
Salt; to taste

Preparation:

Note: The author says that 1 tsp. dried mint could be used, but dried mint is nasty stuff, IMHO!

Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all water has been absorbed.

While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well.

Let tabouli sit in the refrigerator for a day to blend flavors.

Note: Also, she neglected to mention that tabouli is traditionally served at room temperature.

The recipe was from Linda Najjar of Seattle, Washington, and the "Herb Companion" note on it said: "Substituting quinoa for the traditional bulgur wheat gives this tabouli a lighter, fluffier, and slightly nutty taste and enables people allergic to wheat to experience the flavorful joys of this Middle Eastern dish."

(The Herb Companion, June/July 1993)

Posted by Cathy Harned

Quinoa-Sunchoke Pilaf

Servings: 8

Ingredients:

½ cub Quinoa
2 tablespoon Oil
½ cub Chopped onion
1 ¼ cub Vegetable (or chicken) broth
¾ cub Chickpeas, cooked or canned (drained and rinsed)
1 cub Peeled, chopped sunchokes
½ cub Peas, fresh or frozen
¼ teaspoon Pepper

Preparation:

Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more.
Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes.
Add the onion and cook, stirring, until the onion is soft.

Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork.

Serves 6 to 8

Calories: 172 Total Fat: 7.7 g Protein: 5.5 g Saturated Fat: 1.6 g Carbohydrates: 22.8 g Cholesterol: 5.5 mg Fiber: 3.6 g Sodium: 329 mg

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

Typed for you by Karen Mintzias

Raisin Cookies

Servings: 1

Ingredients:

1 cub Brown sugar
1 cub Water
2 tablespoon Shortening
1 cub Raisins
½ teaspoon Salt
1 teaspoon Baking soda
1 teaspoon Cinnamon
1 ½ cub Flour
½ teaspoon Ginger

Preparation:

In a pot, combine the sugar, water, raisins, shortening & salt. Stir over a gentle heat until the sugar & shortening has melted. Raise heat & bring to a boil, stirring continuously. Simmer for 1 minute. Remove from heat & cool.

Sift dry ingredients in a mixing bowl. Add the cooled mixture & mix well.
Drop by the teaspoonful onto a cookie sheet. Bake at 350F for 15 minutes.
Posted by Mark Satterly in Intercook

Raspberry Jam

Servings: 1

Ingredients:

2 l Crushed raspberries
1 l Sugar

Preparation:

Cook raspberries uncovered for 10 minutes. Add sugar, stirring to dissolve. Bring to a boil, stirring frequently. Boil to jam stage (12 minutes) & remove from heat. Stir & skim 5 minutes. Pour into hot, sterilized jars & seal.

Agriculture Canada, "Jams, Jellies & Other Preserves"

Red Cooked Bean Curd.

Servings: 2

Ingredients:

½ pound Bean curd
1 each Chinese cabbage, chopped
1 tablespoon Green onion
1 teaspoon Ginger, chopped
1 teaspoon Garlic, chopped
4 tablespoon Soy sauce
½ cub Stock
4 tablespoon Dry sherry
2 tablespoon Broen sugar
1 teaspoon Salt
1 teaspoon Five-spice powder
2 teaspoon Sesame oil

Preparation:

Cube the drained tofu. Mix all the mariande ingredients (ginger to sesame oil) together. Stir in bean curds & let stand for several hours, or overnight.

Heat a wok & cook the bean curd gently till all the liquid has been evaporated or absorbed. Arrange the cabbage on a dish & turn the bean curd onto it. Garnish with onion & serve with boiled rice.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Red Dragon Pie

Servings: 4

Ingredients:

4 ounce Adzuki beans, soaked
2 ounce Brown rice, soaked
Water for boiling
1 tablespoon Vegetable oil
1 medium Onion, chopped
8 ounce Carrots, thinly sliced
1 tablespoon Soy sauce
2 tablespoon Tomato paste
1 teaspoon Parsley
1 teaspoon Garlic powder
½ teaspoon Oregano
1 teaspoon Basil
½ teaspoon Marjoram
275 ml Bean stock
Salt & pepper
1 pound Mashed potatoes

Preparation:

Wash the beans & rice in plenty of cold water. Combine about 4 cups of water with beans & rice & cook for 5o minutes or until the beans are soft.
Drain, reserving the stock for later.

Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots & cookk covered for 5 minutes. Add the cooked beans & rice. Stir well & let saute for a few minutes, ensuring that the mixture does not burn.
Combine the siy sauce, tomato paste, herbs & stock. Mix well & pour into the skillet. Bring to a boil, reduce heat to very low, partially cover & simmer gently for 30 minutes, stirring frquently to prevent it burning.
Add more stock if necessary. Transfer into a casserole.

Top the cooked vegetables with mashed potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned. Serve with vegetables or a green salad.

Adapted from Sarah Brown, "Vegetarian Kitchen"

Red Kidney Bean Burgers

Servings: 1

Ingredients:

16 ounce Cooked red kidney beans
½ cub Small onion
½ each Green pepper
1 each Steamed & mashed carrot
⅛ cub Picante salsa sauce
1 cub Bread crumbs
½ cub Wholewheat flour
1 teaspoon Salt
1 teaspoon Black pepper
¼ teaspoon Chili powder

Preparation:

Mix all ingredients. Form into equal sized balls & flatten into patties.
Bake at 450 for 15 to 20 minutes. Serve on buns with tortilla chips.

Posted by Sandee Eveland in Intercook

Red Kidney Bean Stew

Servings: 4

Ingredients:

1 tablespoon Olive oil
1 large Onion; sliced
1 large Red pepper; seeded & chopped
2 Carrots; scraped & diced
2 Leeks or med. zucchini sliced
2 Celery stalks; sliced
2 cub Washed & sliced mushrooms
4 Tomatoes; peeled & quartered
½ cub Dried kidney beans soaked, cooked & drained=OR=-
1 can -(15 oz) red kidney beans, rinsed and drained
½ teaspoon Paprika
Salt
Freshly ground black pepper

Preparation:

Heat the oil in a large saucepan and add the onion, red pepper, carrots, leeks or zucchini and celery.

Cook gently for 10 minutes, covered, then add the mushrooms, tomatoes, kidney beans, paprika and salt and pepper to taste.

Continue to cook, covered, for a further 10-15 minutes. Check the seasoning and serve.

Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0394-57123-1
Typed for you by Karen Mintzias

Red Lentil Soup

Servings: 6

Ingredients:

3 tablespoon Ghee
1 medium Onion, chopped
12 each Peppercorns
4 each Bay leaves, crumbled
3 ¾ cub Vegetable stock
½ pound Red lentils, washed
2 tablespoon Chopped fresh parsley
3 each Dry red chilies, seeded
Salt
1 each ½" piece of ginger, grated

Preparation:

Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger & cotinue to cook & stir for 10 minutes. Serve hot. Lentils should be soft.

Adapted from Ismail Merchant "Indian Cuisine"

Refrigerator Pickles

Servings: 1

Ingredients:

1 gallon Cucumbers & onions (sliced)
4 cub White sugar
1/3 cub Pickling salt
4 cub White vinegar
1 ½ teaspoon Tumeric
1 ½ teaspoon Mustard seed
1 ½ teaspoon Celery seed
1 Grn.or red peppers (Sliced)

Preparation:

Thinly slice the cucumbers and onions into a gallon jar. Heat the other ingredients in a large pot. Pour over the vegetables. Store covered in the refrigerator. New vegetables may be added at any time. Keeps for 4 months.

Posted by Helen Peagram in Intercook

Republica Dominicana Red Beans & Rice (Arroz Con Habijualas)

Servings: 1

Ingredients:

BEANS:
1 cub Dry red beans *
3 cub -Water (approx.)
3 cub -Fresh water
1 tablespoon Cumin
1 tablespoon Raw sugar
1 tablespoon White vinegar
2 Garlic cloves peeled and chopped
1 Onion; peeled and chopped
½ teaspoon Salt
Freshly ground black pepper
1 dash Tabasco

FOR RICE:
1 cub Rice
2 ½ cub Water

Preparation:

*NOTE: (red beans are not the same as kidney beans- they are smaller)

Soak the beans in the water overnight or at least 8 hours. Drain the soaking water.

Put the beans and all the rest of the ingredients into a large cooking pot.
Bring the water to a boil, then reduce to moderate-low heat and cook for about 1 hour, until most of the water is absorbed. Add more water if you need to, and stir the beans every 10 minutes or so.

When the beans have ½ hour to go, make the rice. Put the rice and water in a saucepan, bring to a boil, then reduce the heat and cover. Simmer until all the water is absorbed, about 30 minutes. Then turn the heat off and let sit, with cover on, about 10 minutes.

To serve, serve the beans over the rice.

Serve with sliced avocado (aguacate), fried plaintain chips (platanos fritos), and cornbread (served fried like hush-puppies). For dessert serve fruit such as papaya with coconut, and expresso coffee (for Dominican style expresso: fill up your demitasse cup ½ full of raw sugar, then add outrageously strong expresso coffee!).

Source Unknown

Rhubarb Raisin Crumble

Servings: 8

Ingredients:

3 pound Rhubarb; trimmed *
½ cub Strawberry preserves **
½ cub Raisins
1 tablespoon Finely grated orange zest***
2 cub Granola, pref. maple walnut
Maple syrup to taste

Preparation:

*Note: Rhubarb should be in 1-inch slices.
**Use fruit-sweetened preserves.
***Use organic if possible.

Combine ingredients in a heatproof pan 13x8x2 inches. The combined ingredients will seem dry; don't be concerned; the rhubarb will give up considerable liquid as it cooks. Place pan in a cold oven, set temperature to 375 F, and bake uncovered for 15 minutes. Stir and continue baking until rhubarb is tender but still firm, about 10 to 15 minutes more.

Add maple syrup to taste if more sweetness is desired.

Notes: This recipe makes a big batch; it can easily be cut in half. When stored in the refrigerator overnight, this dish takes on a pudding-like texture.

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

Rice and Endive Soup

Servings: 8

Ingredients:

1 cub Uncooked rice
1 ½ cub Chopepd onions
2 each Celery stalks, sliced
2 small Carrots, peeled & cut into half moons
3 tablespoon Olive oil
3 cub Vegetable stock
10 each Ripe plum tomatoes, chopped, or 28 oz can whole plum tomatoes, crushed
1 each Head curly endive, chopped
½ cub Chopped fresh parsley
1 ½ tablespoon Chopped fresh basil
Salt & pepper

Preparation:

Cook the rice.

Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes.
Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste.

"Sundays at Moosewood Restaurant Cookbook"

Rice and Peas with Tempeh

Servings: 6

Ingredients:

2 cub Uncooked brown rice
½ cub Unsweetened coconut
2 ½ tablespoon Oil
4 cub Water
½ each Cinnamon stick
2 cub Cooked black-eyed peas
3 each Bay leaves
1 medium Onion, chopped
3 each Garlic cloves, minced
¼ cub Vegetable oil
½ small Chili
½ each Red or green bell pepper
8 ounce Tempeh, cubed
1 pinch Fennel seeds
1 teaspoon Salt
½ teaspoon Black pepper
2 each Scallions, chopped

Preparation:

Saute rice & coconut in 2 ½ tb oil for 2 to 3 minutes, stirring constantly. Add water & cinnamon stick. Cover pot & bring to a boil.
Reduce heat & simer for 40 minutes, or till all the water has evaporated.

Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted water for 20 minutes or till tender. Drain & remove bay leaves. Keep warm.

Saute onion & garlic in oil til lonions soften. Stir in chili & bell pepper & saute for a couple of minutes. Add the tempeh, fennel, salt & pepper & lower heat. Stir frequently & cook covered til the tempeh is golden brown & a littel crisp.

Combine all the ingredients & serve with hot sauce. Alternately, combine everything & toss in a moderate oven for 10 minutes to warm everything through. Top with scallions.

"Sundays at Moosewood Restaurant Cookbook"

Rice Patties

Servings: 24

Ingredients:

2 tablespoon Oil
2 large Onions, diced
1 Stalk celery, diced
2 Carrots, diced
1 Green pepper, diced
2 Garlic cloves, diced
6 tablespoon Tamari
½ teaspoon Garlic powder
½ teaspoon Basil
½ teaspoon Oregano
3 cub Cooked rice
¼ cub Peanut butter
½ cub Flour

Preparation:

In a large skillet, heat the oil over medium heat; add the onions and saute for 5 minutes, until golden.

Add the celery, carrots, andpepper; saute for 5 minutes,, add the diced garlic, and saute for 5 minutes more until the vegetables are tender.
Season with the tamari, garlic powder, basil and oregano.

Remove from heat. Add the rice. Season to taste. Add the peanut butter and flour.

Preheat the oven to 350 degrees. Oil a cookie sheet.
Form the mixture into patties, and place on the cookie sheet. Bake for 5 to 6 minutes until crispy golden on top; turn over and bake for 5 to 6 minutes more.

Variation

Substitute kasha (buckwheat groats), cous cous or bulghur for the rice.

From _The Cookbook for People Who Love Animals_ from Gentle World

Rice Pilaf with Peas

Servings: 4

Ingredients:

2 cub Rice
3 tablespoon Olive oil
1 each Onion, chopped
2 each Bay leaves
1 small Piece cinnamon
1 teaspoon Salt
1 pinch Freshly ground black pepper
1 cub Peas
4 cub Water or stock
1 tablespoon Parsley, chopped
Tomato slices
Cucumber slices

Preparation:

Wash rice & leave to soak for half an hour. Allow to drain. Heat oil in a pot & fry onion till it becomes translucent. Add bay leaves, cinnamon, salt, pepper & rice. Cook until the rice grains become opaque, stirring occasionally. Add peas & stir together until the peas are well coated in oil. Add 4 c water or stock. Bring to a boil, cover & simmer over a low heat until the rice is tender (15 to 20 minutes). Serve with the garnish.

Jack Santa Maria, "Greek Vegetarian Cookery"

Rice Salad with Wasabi Dressing

Servings: 4

Ingredients:

DRESSING:
2 teaspoon Wasabi powder*
1 tablespoon Soy sauce
¼ cub Rice wine vinegar
1 tablespoon Sesame oil
1 teaspoon Sugar
1 teaspoon Ground white pepper
½ teaspoon Grated lemon zest

SALAD:
3 Green onions
1 Sweet red bell pepper
1 small Cucumber; peeled
2 cub Cooked white or brown rice

Preparation:

*Wasabi powder can be found in Oriental food markets For dressing, mix wasabi powder with 1 t. warm water and let stand 10 minutes. Combine all dressing ingredients and and whisk until smooth. For salad, thinly slice green onions on the diagonal. Core, seed and dice red pepper. Cut the cucumber in half lengthwise and scoop out seeds. Cut cucumber crosswise into crescent-shaped slices. Add vegetables and rice to dressing and toss well. Shared by CINDI SHEAHAN Prodigy ID# PKRX18B.

Rice Soup

Servings: 4

Ingredients:

1 tablespoon Ghee
1 cub Mixed vegetables, diced*
2 each Garlic cloves
2 cub Cooked rice
3 cub Water
½ teaspoon Sage
1 teaspoon Rosemary
1 teaspoon Parsley
1 tablespoon Soy sauce
Salt & pepper

Preparation:

Heat ghee in a large soup pot. Saute the diced vegetables & garlic for 15 minutes. Pour over water, bring to a boil & simmer until the vegetables are almost tender. While the vegetables are simmering, add the herbs in order. About 5 minutes before the end of the cooking time, add the cooked rice. Add more water if necessary.

"Tasajara Cooking"

Rice with Peas

Servings: 4

Ingredients:

2 tablespoon Vegetable oil
½ teaspoon Black mustard seeds
2 cub Basmati rice
3 cub Water
1 teaspoon Salt
1 cub Peas, frozen or fresh

Preparation:

Heat oil in pot. Add mustard seeds & leave them for 10 to 20 seconds.
Add rice & peas (if using fresh) & stir-fry for 1 minute. Add water & salt. Cover & bring to a boil, reduce heat to very low & cook till the rice is almost done, 15 to 25 minutes depending on the type of the rice & the amount of heat used. If using forzen peas, thaw them under running hot water. Add to the rice about 5 minutes before the cooking process is finished. Mix & serve with dal & vegetables.

Madhur Jaffrey, "An Invitation to Indian Cooking"

Roasted Eggplant with Chilies

Servings: 4

Ingredients:

2 pound Eggplant
½ cub Olive oil
2 cub Onion, finely chopped
1 cub Tomatoes, chopped
½ cub Finely shredded ginger
1 teaspoon Salt
½ cub Red chili peppers
1 tablespoon Hungarian sweet paprika
½ teaspoon Ground black pepper
½ cub Chopped coriander

Preparation:

Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil.
Add the onion & cook over a medium heat for 10 minutes. Stir frequently to prevent scorching.

Add all the reemaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn. Stir in the coriander & serve.

Bruce Cost, "Ginger East to West"

Roasted Onions

Servings: 6

Ingredients:

1 large Spanish Onion
1 tablespoon Vegetable oil
2 tablespoon Chopped coriander leaves

Preparation:

Peel onion, cut in half & slice into ¼" thick slices. Separate the slices into shreds.

Heat a large skillet till hot, then add the oil. When smoking hot, add the onions, do not stir but let them sizzle for 30 seconds. Now stir, keep roasting, tossing & turning for about 2 minutes. They should be crisp. Toss with coriander & serve.

Julie Sahni, "Classic Indian Cooking"

Roasted Potatoes with Tomatoes and Rosemary

Servings: 6

Ingredients:

6 Potatoes, pref. long narrow
1 Olive oil
1 Minced chives
6 Ripe plum tomatoes, sliced
1 tablespoon Minced fresh rosemary (t dry
1 Salt and pepper

Preparation:

Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise ½ in. thick.¶Oil large shallow baking dish. Alternate potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until potatoes begin to turn golden crisp around edge.

Source Unknown

Roasted Red Pepper Spread

Servings: 6

Ingredients:

1 slice Whole-wheat bread crusts trimmed
12 ounce Roasted red sweet peppers drained -OR-
2 medium -Red sweet peppers, roasted
1 Garlic clove
¼ teaspoon Salt
2 tablespoon Olive oil
Sliced French bread -OR-
Crackers

Preparation:

In a covered food processor container, process bread until crumbly; set aside. Add red pepper, garlic and salt to container. Cover and process until smooth. With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and process until smooth.
Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup.

Note: To roast your own peppers, cut peppers in half lengthwise. Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet.
Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife.

Source: The Associated Press (published in The Daily Breeze, 8/4/93) Typos by: Karen Mintzias

Ryzi Me Araka (Rice and Peas)

Servings: 4

Ingredients:

1/3 tablespoon Olive oil
1/3 Onion,finely chopped
1/3 cub Uncooked rice
1/3 package Frozen peas (16 oz)or 2 cups shelled fresh
Salt to taste
Pepper to taste
13/16 cub Hot water or vegetable

Preparation:

- broth

Heat the oil in a medium-size heavy saucepan. Saute the onions until tender. Add the rice and stir until all grains are well-coated. Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir. Add hot water or broth, bring to a boil and cook over low heat for 25 minutes.

Nutritional analysis per serving: 150 calories, 5 grams protein, 3 grams fat, 32 grams carbohydrate.

Posted by Kaz Glover in Intercook

Saag Vali Khichri

Servings: 6

Ingredients:

½ cub Mung beans, whole
5 ½ cub -Water
½ cub Rice
1 slice Ginger, ¼"
1 pound Spinach, fresh
1 ½ teaspoon Salt
4 teaspoon Ghi
⅛ teaspoon Hing; (asafetida)
1 teaspoon Cumin seeds, whole
1 Onion
1 teaspoon Cumin, ground
2 teaspoon Coriander, ground
⅛ teaspoon Cayenne
Pepper, black

GARNISHES:
Lemon juice
Butter
Cilantro

Preparation:

Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash the spinach well and separate the leaves. Peel the onion, cut in half lengthwise, and slice into fine half-rounds.
Put the mung beans in a heavy 4-quart pot. Add water and bring to a boil over a medium-high flame. Cover, lower heat, and simmer two mintes. Turn off the heat and let the pot sit, covered, for an hour. Bring the water to a boil again. Add the rice and the ginger and bring to a simmer.
Cover, turn heat to low, and cook gently for one hour. Stir occasionally during this period. Now add the spinach and salt. Bring to a simmer.
Cover and cook gently for ½ hour, stirring now and then to avoid sticking. Add a little hot water if the porridge seems too thick.
Heat the ghi in a #5 skillet over a medium flame. When hot, put in the hing. Two seconds later, put in the whole cumin seeds. Five seconds later, put in the onion. Stir and fry until the onion begins to turn brown at the edges. Add the ground cumin, coriander, and cayenne. Stir and fry for one minute. Empty the contents of the skillet into the rice and bean pot. Stir. Cover and cook for five more minutes. Discard the ginger. Sprinkle with pepper. Serve in individual bowls with some or all of the garnishes.

Madhur Jaffrey's
World-of-the-East Vegetarian Cooking
Posted by Sam Waring

Safaid Channe

Servings: 6

Ingredients:

4 cub Cooked chick peas
1 cub Chick pea stock
¼ cub Light vegetable oil
2 cub Finely chopped onions
2 teaspoon Chopped garlic
2 tablespoon Shredded ginger
2 teaspoon Ground coriander
1/3 teaspoon Ground cardamom
1 ½ teaspoon Lemon juice
¼ teaspoon Red pepper
¼ teaspoon Black pepper
1 medium Tomato, chopped
1 teaspoon Salt

Preparation:

Heat oil in a large pot over medium heat. Add onions & fry for 5 minutes.
Add garlic & ginger & fry for 2 minutes. Add all the spices plus the lemon juice. Mix well & fry for 2 minutes. Add tomatoes & cook for another 5 minutes.

Add the stock, salt & another ½ cup of water. Cover & simmer over low heat for 10 minutes. Add chick peas & cook, covered, for another 10 minutes. Serve garnished with sliced onion & green chilies. Serve with any puffy bread.

Julie Sahni, "Classic Indian Cooking"

Saffron Cake

Servings: 1

Ingredients:

1 pinch Saffron
2 tablespoon Hot water
1 tablespoon Yeast
1 teaspoon Sugar
5 ounce Warm water
1 pound Wholewheat flour
1 pinch Salt
¼ teaspoon Nutmeg
3 ounce Margarine
2 ounce Shortening
8 ounce Currants
1 ounce Candied peel
5 ounce Soymilk

Preparation:

Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water.

Dissolve the yeast in warm water with the sugar. Leave to start working.
Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough.

Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size.

Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks.

Gail Duff, "A Book of Herbs & Spices"

Salata Tahina (Tahini Salad)

Servings: 1

Ingredients:

2 Garlic cloves
Salt
¾ cub Tahini
1 tablespoon White vinegar
1 Lemon; juiced
½ cub -Water
½ teaspoon Ground cumin
½ cub Chopped parsley

Preparation:

Crush garlic cloves with ½ teaspoon salt.

Place tahini in mixing bowl and beat well. This preliminary beating reduces the strong flavour of the tahini.

Beat in garlic and vinegar. Gradually add lemon juice alternately with water. To make a cream salad of good consistency add enough lemon juice to make the tahini very thick before adding water. This way you have more scope in adjusting the flavour and consistency of the sauce.

Add salt to taste, and more lemon juice if a sharper sauce is required.
Blend in cumin and parsley and chill until required. Serve as a mazza or as directed in recipes.

Makes about 1 ¾ cups

Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias

Salsa Dip

Servings: 4

Ingredients:

4 Tomatoes (chopped/drained)
1 can Black olives (chopped)
1 tablespoon Olive oil
1 tablespoon Garlic salt
2 package Green onions (chopped)
1 can Green chilies (chopped)
1 tablespoon Vinegar

Preparation:

Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips.

Posted by Sandee Eveland in Intercook

Sambaar

Servings: 4

Ingredients:

½ cub Yellow split peas
2 ½ cub Water
1 each Onion, chopped
3 each Garlic cloves, chopped
1 slice Ginger, chopped, ½-inch
1 each Red chili
2 tablespoon Ghee
½ teaspoon Cumin
½ teaspoon Coriander
½ teaspoon Turmeric
½ small Cauliflower, separated into florets
2 medium Carrots, diced
½ medium Eggplant, diced
½ small Cabbage, sliced
Lemon juice
½ teaspoon Cayenne

Preparation:

In a large pot, comine the split peas with the water & cook for 30 to 50 minutes, till soft.

Heat ghee till hot. Saute, onion, garlic, ginger & chili. (Add more chili if you want a hotter curry). Add the rest of the spices & saute for 2 minutes. Add vegetables & cook for another 5 minutes. Add ½ c stock from the split peas. Cover & cook for 15 minutes, or until the vegetables are tender.

Add cooked split peas to the vegetables. Squeeze with lemon juice. Check to see if you need salt. Simmer for another couple of minutes & serve.

Marlena Spieler, "Hot & Spicy"

Samosas

Servings: 10

Ingredients:

2 cub Whole wheat flour
3 tablespoon Vegetable oil
½ teaspoon Salt
Vegetable oil to deep fry
7 medium Boiled potatoes
10 tablespoon Vegetable oil
⅛ teaspoon Asafetida
1 teaspoon Whole fennel seeds
1 teaspoon Whole cumin seeds
1 teaspoon Whole black mustard seeds
12 each Whole fenugreek seeds
3 each Whole dried red chilies
½ teaspoon Turmeric
1 ½ teaspoon Salt
1 tablespoon Lemon juice

Preparation:

To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt & mix. Add 1 cup of water a little at a time until you have a firm dough.
Knead the dough well for 10 minutes or until the dough is elasticy & smooth. Form inot a ball, brush with a little oil, cover with a damp towel & set aside.

To make the filling:

Boil the potatoes & let them cool. You may peel them if you like,I choose not to. Dice them into bite-sized pieces.

In a wok or very large skillet, heat oil over medium heat. When very hot, drop in the asafetida. 5 seconds later, add the fennel & cumin seeds. A few seconds later add in rapid succession the mustard seeds & fenugreek.
As they begin to change colour & pop, add the chilies. As soon as the chilies swell & darken, add the potatoes, turmeric & salt. Fry gently, carefully turning the potatoes so as not to break them. Fry for 15 to 20 minutes until the potatoes are unevenly browned. Add lemon juice & mix well. Check the salt. Remove potatoes from the wok, place in a serving dish & crush coarsely with the back of a slotted spoon.

Divide the dough into 28 to 30 equal balls. Flatten each ball & roll it out on a floured surface until it is approximately 4 inches in diameter.
Cut each round in half.

Taking one semicircle at a time, moisten half the length of the cut edge with a finger dipped in water. Form a wide cone with the semi-circle, using the moist section to overlap ¼ inch & hold it closed. Fill samosa ¾ full with stuffing. Moisten the inside edges of the opening & press it shut. Seal this end by pressing down on it with a fork as you would a pie crust. Do all the samosas this way, keeping them moist in a plastic wrap or under a damp towel until you are ready to fry. (I find that I save a lot of time & anguish by frying them as I go).

Heat the oil for deep frying in a wok. When the oil is hot, slide in 3 or 4 samosas, be careful not to overcrowd. Fry until the samosas are brown on all sides, about 2 or 3 minutes. Remove with a slotted spoon & drain on paper towels. Repeat until you have 60 samosas. The oil should be hot, but do not use a high heat otherwise they will burn.

Serve samosas hot with a sweet chutney or tamarind paste. They can be frozen & re-heated in a 300F oven.

Madhur Jaffrey, "An Invitation to Indian Cooking"

Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce)

Servings: 8

Ingredients:

1 cub Minced onion
1 cub Peeled & diced carrots
½ cub Diced celery
3 Garlic cloves pressed or minced
3 cub Water
1 tablespoon Tomato paste
1 cub Red wine
2 tablespoon Dry red wine vinegar
Salt; to taste
1 tablespoon Chopped fresh rosemary; -OR-
1 teaspoon -Dried rosemary)
½ teaspoon Dried thyme
1 teaspoon Dried basil
½ teaspoon White pepper
1/3 cub Cold water
2 tablespoon Arrowroot or cornstarch

Preparation:

Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min., until veg. are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly.
Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency.

Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

Sausage Patties

Servings: 2

Ingredients:

8 ounce Tempeh

REGULAR SEASONINGS:
½ teaspoon Sage
½ teaspoon Marjoram
½ teaspoon Thyme
½ teaspoon Cumin
2 tablespoon -Warm water
2 tablespoon Soy sauce
2 tablespoon Oil

ITALIAN SAUSAGE SEASONINGS:
2 Garlic cloves; pressed
½ teaspoon Red pepper flakes
1 teaspoon Oregano
¼ teaspoon Black pepper
2 tablespoon Flour
2 tablespoon Oil
2 tablespoon Soy sauce

Preparation:

Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides.

Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings.
Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked.

From The Farm Vegetarian Cookbook. Uploaded by Nan Blanchard; 73540,700

Sauteed Bean Curd

Servings: 6

Ingredients:

16 ounce Medium tofu
3 tablespoon Vegetable oil

Preparation:

Cut tofu into rectangles, 1 ½ X ¾ X ¾ inch. Pat dry.

Heat oil in a skillet over a medium high heat. When hot, put in half the tofu. Cook 3 minutes on one side. Turn over & cook for another 3 minutes. Remove with a slotted spoon. Keep on a warmed platter. Repeat with the rest of the tofu.

Serve hot with a sauce.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Sauteed Eggplant

Servings: 4

Ingredients:

1 medium Eggplant
½ teaspoon Salt
2 teaspoon Oil
1 teaspoon Chili powder, optional

Preparation:

Cut eggplant into slices ¼" thick. Sprinkle with salt & let sit for ½ hour. Rinse, squeeze & pat dry. Saute in oil till soft, adding more oil if you need it. Place on paper towels.

Serve sprinkled with hot chili powder if desired.

Source Unknown

Sauteed Green Beans and Mushrooms

Servings: 6

Ingredients:

1 pound Fresh green beans
2 tablespoon Kosher salt
½ pound Mushrooms
2 tablespoon Olive oil
1 tablespoon Unsalted butter
3 tablespoon Pine nuts
1 teaspoon Chopped fresh tarragon=OR=-
¼ teaspoon -Dried tarragon

Preparation:

SNAP BOTH ENDS OFF THE BEANS and pull off any strings. Cut large pole beans crosswise into 2-inch pieces. Don't cut smaller French haricots verts. Fill a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice cubes. Set aside. Bring 4 quarts of water with 2 tablespoons kosher salt to a boil over high heat and add the beans. The water will stop boiling when you add the beans. After it has returned to the boil, cook the beans, uncovered, until tender but still crisp. This will take from 3 to 5 minutes depending on the size and age of the beans. Remember that this is only a preliminary preparation so do not overcook the beans. Drain the beans and place them immediately into the ice water. Stir until cool, then drain.
Spread the beans on towels and pat dry. Meanwhile, slice mushrooms thinly and set aside on a plate. Heat the oil and butter in a medium skillet over medium heat and add the pine nuts and mushrooms. If using dried tarragon, add it now. Cook, stirring, about 5 minutes. Add the green beans and fresh tarragon and cook until beans are hot, about 3 minutes longer. Transfer to a serving platter and serve immediately.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

Sauteed Mushrooms

Servings: 4

Ingredients:

6 tablespoon Ghee
3 tablespoon Lemon juice
½ teaspoon Cayenne
½ teaspoon Cumin seeds
6 ounce Button mushrooms, sliced

Preparation:

Melt ghee in a skillet overl ow heat. Add lemon juice, cayenne & cumin seeds. Cook for 3 to 4 minutes. Add mushrooms & saute for 4 to 6 minutes.

Adapted from Ismail Merchant, "Indian Cuisine"

Sauteed Vegetables

Servings: 4

Ingredients:

1 medium Eggplant
½ teaspoon Salt
2 teaspoon Vegetable oil
2 each Green peppers, sliced
2 medium Carrots
1 dash Black pepper
1 dash Cinnamon
¼ cub Fresh parsley finely chopped
¼ cub Fresh dill, finely chopped
1 medium Tomato, cut into wedges

Preparation:

Cut eggplant lengthwise into ¼" slices. Sprinkle slices with salt & let sit for ½ hour. Rinse, squeeze & pat dry.

Heat oil over medium heat. Saute eggplant for a few minutes til soft.
Remove to serving dish. Saute sliced green peppers till just tender.
Place next to eggplant. Saute carrot till just tender & place next to green peppers. Season with pepper & cinnamon.

Sprinkle parsley over eggplant & the dill over the carrots. Garnish with tomato & serve.

Source Unknown

Savoury Mashed Sweet Potato Patties

Servings: 4

Ingredients:

3 medium Sweet potatoes
3 tablespoon Ground almonds or cashews
3 tablespoon Ground sunflower seeds
3 tablespoon Grated coconut
½ teaspoon Cayenne
½ teaspoon Cumin
1 teaspoon Coriander
1 tablespoon Maple sugar
1 teaspoon Salt
3 tablespoon Chick pea flour
Ghee for frying

Preparation:

Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain & peel while still warm. Mash.

Mix in all the remaining ingredients except the ghee. Knead till thoroughly blended. Divide into 8 portions.

Wash & dry hands & then rub with oil. Roll each ball in your hands & then flatten into a patty.

Brush with ghee a griddle or skillet. Over the lowest heat possible, heat the ghee & then fry the patties for 15 to 20 minutes each side until a crisp reddish brown crust forms. Serve hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Scallion Cakes

Servings: 10

Ingredients:

1 pound All-purpose flour
¼ teaspoon Baking powder
½ teaspoon Sugar
2 teaspoon Coarse-grain sea saltOR- kosher salt
5 Scallions; coarsely chopped
5 tablespoon Vegetable oil (or more)

Preparation:

Place the flour in a mixing bowl. Sprinkle evenly with the baking powder and sugar. Mix with a wooden spoon. Add the water gradually, stirring and mixing with the wooden spoon. Knead the dough for 3-4 minutes. Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes. Divide the dough into ten portions and form into narrow strips 8-10 inches long. Flatten the strips with a rolling pin and ten bands of pancake thickness. Sprinkle each band with salt and then with chopped scallions. Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. Hold one end of the strip and turn the other end around in circles until the concentric rings form themselves around the center into a spiral pancake. Flatten the pancake with the palm of the hand. Repeat until the dough has been made into ten spiral pancakes.

Heat the oil on the bottom of a large flat-bottomed frying pan. When hot, lift the handle of the frying pan so that the surface of the pan is evenly greased. Place the spiral pancakes on the surface of the pan. Fry over low heat for 2-½ to 3 minutes and turn the pancakes over. Repeat and fry gently until the pancakes are evenly browned on both sides.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen Mintzias

Scrambled Tofu

Servings: 2

Ingredients:

1 tablespoon Olive or canola oil
1 large Onion peeled & coarsely chopped
2 large Garlic cloves peeled & finely chopped
6 Scallions; thinly sliced, (keep white & green parts separate)
¼ pound Mushrooms; thinly sliced
1 small Red bell pepper seeded and diced
1 pound Silken or soft tofu; drained mashed or crumbled
½ teaspoon Dried leaf oregano
¼ teaspoon Tumeric (optional)
¼ cub Finely chopped green olives(pitted)
1 Sheet nori sea vegetable finely shredded (optional)
Tamari or soy sauce to taste
Freshly ground black pepper
Hot sauce (optional)

Preparation:

Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer.

NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste.

DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes.

Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce.

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

Seasoned Tempeh Filling in a Steamed Wonton Skin.

Servings: 12

Ingredients:

8 ounce Tempeh, precooked; grated or minced fine
2 tablespoon Tamari
½ teaspoon Vegetable Bouillondissolved in:
½ cub Water
½ teaspoon Hot Pepper Sesame Oil
1 tablespoon Cornstarch (or Arrowroot)
1 teaspoon Honey
1 cub Green Onions; chopped fine
1 cub Mushrooms; chopped fine
2 teaspoon Ginger Root, minced
1 package Wonton Skins (3-inch size)

Preparation:

cornstarch in blender and puree. Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix. Take 1 rounded tsp of this filling and place in center of Wonton Skin; moisten the outer rim and fold in half pressing the edges to seal. Steam for 8 min. Serve with Sweet and Sour Sauce.

Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515

Notes: Nobody should try to make this alone, its a great group project for four.

We use a tempeh made with soybeans and barley.

Seasoned Tempeh in a Cold Vegetarian Gelatin.

Servings: 2

Ingredients:

8 ounce Grated tempeh
2 tablespoon Tamari
1 teaspoon Paprika
¼ teaspoon Cayenne Pepper
Vegetarian Gelatin to make 3 liquid cups
1 Green Pepper
1 Red Pepper
1 Kosher Dill Pickle
4 -to
6 Cubes of vegetarian bouillon (optional)
Black Pepper; to taste (optional)

Preparation:

Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh. Spread on large plate and microwave for 5-10 min. (Or bake or broil until firmer and browner).

Chop fine the peppers and pickle and mix with browned tempeh. Bring 3 cups of vegetarian gelatin (with or without bouillon) to boil, pour over the pepper/pickle/tempeh mix and then pour into flat dish to ½ inch height.

Let cool, then refrigerate for at least 1 hour.

Serve cold with sour dough rye bread and mustard and Lowenbrau (optional).

This recipe was created and uploaded by an ex-meat eating Bavarian turned vegan tempeh maker; comments and/or improvements welcome.

Gunter Pfaff, 73740,2515

P.S. In 1989 Dorothy Bates published a neat little tempeh cookbook which was easily overlooked: The Tempeh Cookbook; The Book Publishing Company; P.O. Box 99, Summertown TN 33483

Seasoned Vegetarian Broth

Servings: 1

Ingredients:

5 Dried Chinese blk. mushrooms
4 ½ cub Cold water
½ cub Szechwan preserved veg. *
3 Green onion; quartered
2 large Carrots; coarsely chopped
¼ teaspoon Oriental sesame oil
¼ teaspoon Light soy sauce
¼ teaspoon Black soy sauce
⅛ teaspoon Ground white pepper

Preparation:

*Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced.

Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps.

Bring mushroom stems and caps, 4 ¼ cups cold water and all remaining ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer 2 hours. Cool completely. Refrigerate overnight. Strain before using. Makes about 1 ½ cups.

Source: Bon Appetit, November 1988.
Typed for you by Karen Mintzias

Seitan - Method I

Servings: 1

Ingredients:

6 cub Whole wheat bread flour(Stone-ground), -=OR=-Hi-gluten unbleached white
3 cub Water (or more),(depending on the amount of gluten in the flour)
½ cub Tamari
12 slice Fresh ginger(each about ⅛" thick)
1 Piece kombu, about 3" long

Preparation:

Yield: 14 ounces uncooked; 16 ounces cooked
Time: 1 hour preparation; 2 hours cooking

Mix the flour and water by hand or in a machine to make a medium-stiff but not sticky dough. Knead the dough by hand on a breadboard or tabletop, until it has the consistency of an earlobe, or by machine until the dough forms a ball that follows the path of the hook around the bowl. You may need to add a little extra water or flour to achieve the desired consistency. Kneading with take about 10 to 12 minutes by machine. Allow the dough to rest in a bowl of cold water for about 10 minutes.

While the dough is resting, prepare the stock. In a large pot, bring to boil 3 quarts of water. Add the tamari, ginger, and kombu, and cook for 15 minutes. Remove from heat and allow to cool. This stock must be cold before it's used. (The cold liquid causes the gluten to contract and prevents the seitan from acquiring a bready texture.) You will be using this stock to cook the seitan later.

To wash out the starch, use warm water to begin with. Warm water loosens the dough and makes the task easier. Knead the dough, immersed in water, in the bowl. When the water turns milky, drain it off and refill the bowl with fresh water. In the final rinses, use cold water to tighten the gluten. If you wish, save the bran by straining the water through a fine sieve; the bran will be left behind. Save the starch by allowing the milky water to settle in the bottom of the bowl; slowly pour off the water and collect the starch, which you can use for thickening soups, sauces, and stews.

When kneading, remember to work toward the center of the dough so that it does not break into pieces. After about eight changes of water, you will begin to feel the dough become firmer and more elastic. The water will no longer become cloudy as you knead it. To make sure you have kneaded and rinsed it enough, lift the dough out of the water and squeeze it. The liquid oozing out should be clear, not milky.

To shape the seitan, lightly oil a 1-pound loaf pan. Place the rinsed seitan in the pan and let it rest until the dough relaxes. (After the dough has been rinsed for the last time in cold water, the gluten will have tightened and the dough will be tense, tough, and resistant to taking on any other shape.) After it has rested for 10 minutes, it will be much more flexible.

Seitan is cooked in two steps. In the first step, the dough is put into a large pot with about 3 quarts of plain, boiling water. Boil the seitan for about 30 to 45 minutes, or until it floats to the surface. Drain the seitan and cut it into usable pieces (steaks, cutlets, 1-inch chunks, or whatever) or leave whole. Return the seitan to the cold tamari stock.
Bring the stock to a boil, lower temperature, and simmer in the stock for 1-½ to 2 hours (45 minutes if the seitan is cut into small pieces). The second cooking step may also be done in a pressure cooker, in which case it would take between 30 to 45 minutes.

To store seitan, keep it refrigerated, immersed in the tamari stock.
Seitan will keep indefinitely if it is brought to a boil in the tamari stock and boiled for 10 minutes twice a week. Otherwise, use it within eight or nine days.

VARIATIONS: Instead of boiling the seitan in plain water and then stock, let the seitan drain for a while after it has been rinsed. Slice it and either deep-fry or saute the slices until both sides are brown. Then cook it in the tamari stock according to the recipe.

Seitan also may be cooked (at the second step) in a broth flavored with carrots, onion, celery, garlic, tamari, and black pepper, which will give it a flavor similar to pot roast. Shiitake mushrooms may also be added to the stock.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
ISBN: 0-89815-377-8
Typed (mistakes and all) by Karen Mintzias

Seitan - Method II

Servings: 1

Ingredients:

16 cub White bread flour
6 cub -to
8 cub Water, or more
¾ cub Tamari
1 Onion; peeled and sliced
1 Piece kombu, about 4" long
¼ cub Ginger; sliced -=OR=-
2 teaspoon -Ginger powder

Preparation:

Yield: 1-¾ lbs uncooked; 2-½ lbs cooked
Time: 40 to 50 minutes preparation: 3 to 4 hours cooking

Mix the flour and water together to make a medium-stiff dough. Knead it until it is elastic when pulled (about 8 to 10 minutes). Allow the dough to rest for about 5 minutes in a bowl of cold water.

Wash out the starch by filling a large bowl (1-½ to 2 gallons) with warm water and kneading the dough in it, underwater. When the water turns white (after 1 to 2 minutes), drain it through a strainer, adding the floury residue back to the ball of dough. Keep kneading, washing, and changing the water, until no more starch is given off. This may take as many as eight rinses, about 20 to 25 minutes.

Pour 6 pints of water into a large pot. Add the tamari, onion, kombu, ginger, and dough, and simmer for about 3 hours. (To speed up the cooking, you could cut the dough into small pieces, each about 1-½"; the pieces would cook in about one hour.) The seitan is properly cooked when it is firm to the touch and when it is firm in the center. You can check by cutting into the seitan. If it is not done, it will feel like raw dough in the center.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

Seitan a la Normandie

Servings: 4

Ingredients:

4 cub Sliced onions
2 tablespoon Minced garlic
2 tablespoon Sesame oilOR- other cooking oil
4 Pieces of seitan, 2 oz each fried and simmered(SEE NOTE IN DIRECTIONS)
6 tablespoon Tamari
4 tablespoon Apple juice concentrate
1 cub -Water
½ cub Ground, roasted pecan nuts(Optional; this dish is more delicate without it)
3 medium Apples; peeled, cored, and thinly sliced
2 tablespoon Mirin or calvados or sherry

Preparation:

NOTE: This recipe needs uncooked seitan. Cut the seitan into four thin pieces (⅛ to ¼ inch thick), each about 2 ounces. The thinner the better. Fry the seitan in a (little?) hot oil until lightly browned and then simmer it in a little water for about 30 minutes before using. If you don't simmer it first, you may need to add more liquid to the recipe.

Saute the onions and garlic in the oil until the onions are soft and translucent but not fully cooked.

Place the seitan in an ovenproof baking dish and cover it with tamari, apple juice concentrate, and water. Cover with the sauteed onion mixture and sprinkle the ground pecans over it, if you wish. Fan the apples over the onions and pour the mirin on top. Cover the dish with a tight-fitting lid or aluminum foil, and bake at 300 degrees F for 2 hours. Serve hot.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

Seitan Parmigiana

Servings: 4

Ingredients:

12 ounce Seitan; cut into "steaks"
4 tablespoon Oil; for frying
3 cub Spaghetti sauce
1 medium Onion; choppedand sauteed in water (optional)

BATTER:
1 cub Whole wheat flour
¼ cub Corn meal
1 ½ cub Water
¼ teaspoon Salt

TOPPING:
10 ½ ounce Soft silken tofu
1 teaspoon Maple syrup
2 teaspoon Italian herbs(marjoram, sage, oregano, basil, thyme, rosemary)
¼ cub Tahini
1 teaspoon Miso
1 pinch Nutmeg (optional)

Preparation:

For BATTER: Mix together flour, corn meal, water and salt to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter.
Pan fry in oil on both sides until brown.

Combine topping ingredients together in a blender and blend until smooth.
Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish, distributing evenly. Place batter fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes.

This is a fairly close approximation to what a parmigiana dish should be like. It is based on the mushroom stroganoff from the American Vegetarian Cookbook, and comes from Renee Wheeler.

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

Seitan Roast with Mushroom Gravy

Servings: 6

Ingredients:

1 pound Seitan
2 cub Sliced mushrooms
2 cub Sliced onions
1 1/3 ounce Tofu scrambler
4 cub Water
1 tablespoon Chopped fresh basil leaves
1 tablespoon Chopped fresh sage leaves

Preparation:

Slice seitan into ½" slices & place in a Dutch oven. Layer mushrooms & onions on top. In a bowl, combine dry tofu scrambler with water, basil & sage. Pour over seitan & vegetables. Bring to a boil & simmer gently for 30 minutes, till gravy has thickened.

"Vegetarian Times" November, 1991

Senator's Navy Bean Soup

Servings: 8

Ingredients:

1 cub Dried navy beans
1 tablespoon Olive oil
¾ cub Diced onion
¼ cub Diced carrot
¼ cub Diced celery
5 cub Vegetable stock
½ teaspoon Thyme
Salt and pepper; as desired
3 tablespoon Lemon juice

Preparation:

COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2-quart pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1 ½ hours. Add lemon juice and serve.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

Sesame Dressing

Servings: 6

Ingredients:

¼ pound Sugar
½ cub Red vinegar
¾ ounce Onion; chopped
⅛ teaspoon Salt
Paprika; to taste
1 tablespoon Dry mustard
1 ½ teaspoon Worcestershire sauce
Tabasco; to taste
¼ cub Salad oil
¼ ounce Toasted sesame seeds
Peanut butter; to taste
Roasted garlic; to taste

Preparation:

Prepare like a vinaigrette dressing. The dry mustard will be the emulsifier for the oil and vinegar.

This won't have the peanutty taste that the other has, but you can experiment with the addition of peanut butter and garlic in this recipe. My suggestion is 2 tbsp of PB and 1 tbsp of roasted garlic.

Also, you may want to convert this recipe. It yields about 1 ½ quarts.

"Sea World of Florida's Polynesian Luau", Shared by John Munson

Karen's note: This recipe has been resized to make about six 2-tablespoon servings, so it will now yield about ¾ cup of dressing. The notes from John regarding peanut butter and roasted garlic were for the original recipe, so you may decrease them as desired.

Sesame Meal

Servings: 1

Ingredients:

1 cub Sesame seeds
½ teaspoon Sea salt

Preparation:

Place 2 tablespoons of the sesame seeds in a blender and blend well. Add the remaining seeds by 2 tablespoon measurements, blending well after each addition. Mix in the salt.

Use as a dressing on salads, casseroles, and broled vegetables, or as a condiment.

Makes 1 cup

From _The Cookbook for People Who Love Animals_ from Gentle World

Sesame Noodles

Servings: 4

Ingredients:

½ pound Linguini
Water for boiling
1 pinch Salt
3 each Scallions, sliced
1 tablespoon Soy sauce
1 tablespoon Sesame oil
1 tablespoon Fresh cilantro, chopped
¼ teaspoon Red pepper, optional
2 teaspoon Toasted sesame seeds

Preparation:

Break linguini in half. In a medium pot, cook linguini in boiling salted water till al dente, about 8 minutes. Drain. Combine linguini with remaining ingredients & serve warm or at room temperature.

Nava Atlas, "Vegetariana"

Sesame Soup

Servings: 4

Ingredients:

3 pint Stock
1 cub Sesame paste
½ cub Water
1 Lemon, juiced
1 tablespoon Chopped parsley

Preparation:

Bring the stock to a low boil. Beat sesame paste with water & lemon juice in a bowl. Add a cup of hot stock & stir together. Remove stock from heat & pour in sesame mixture. Garnish with herb & serve with bread.

Jack Santa Maria, "Greek Vegetarian Cookery"

Shahi Dal

Servings: 6

Ingredients:

2 cub Pigeon peas, soaked for 20 minutes in cold water
1 ½ quart Water
1 teaspoon Turmeric
1 Cinnamon stick
½ teaspoon Black peppercorns
3 Bay leaves
6 Green cardamoms
6 Cloves
Salt
¼ cub Ghee
1 medium Onion, sliced finely
1 1 piece ginger, chopped
4 Garlic cloves
2 Fresh green chilies, chopped
1 large Tomato, chopped

Preparation:

Wash pigeon peas & boil them in the water with the turmeric, cinnamon, peppercorns, bay leaves, cardamom, cloves & salt for 20 minutes till the peas are cooked (may take longer if peas are old). Heat ghee in a skillet, cook onion, garlic, ginger & chilies till the onion is browned.
Remove & stir into the cooked pigeon peas. Add tomato, cover & simmer for 8 minutes, stirring occasionally to prevent sticking. Serve with rice.

Rani, "Feast of India"

Shiitake Saute

Servings: 8

Ingredients:

8 large Fresh shiitake mushrooms
2 tablespoon Vegetable oil
1 tablespoon Mirin or sweet sherry
1 tablespoon Soy sauce
½ teaspoon Sugar

Preparation:

Cut off and discard tough mushroom stems and cut caps into wedges. Heat oil in skillet. Add mushrooms and stir-fry until almost tender. Add mirin, soy sauce and sugar and toss to coat mushrooms.

(C) 1992 The Los Angeles Times

Sichuan Fried Eggplant

Servings: 4

Ingredients:

1 pound Eggplant
2 cub Peanut oil; for deep-frying

BATTER:
¼ cub All-purpose flour
2/3 cub -Water
¼ teaspoon Salt

SAUCE:
1 tablespoon Peanut oil
3 tablespoon Finely chopped scallions
1 tablespoon Finely chopped fresh ginger
2 teaspoon Chili bean sauce
2/3 cub Stock (chicken or vegetable)
2 tablespoon Rice wine or dry sherry
1 tablespoon Chinese black vinegarOR- cider vinegar
3 tablespoon Tomato paste
2 teaspoon Sugar
2 tablespoon Dark soy sauce
1 teaspoon Cornstarch; mixed with:
1 teaspoon -Water

Preparation:

Cut the eggplant into thin 1-½-inch by 3-inch slices. Do not peel them.

For the batter mix the flour, water, and salt together in a small bowl, then strain through a fine sieve. Let rest for about 20 minutes.

For the sauce, heat a wok or large frying-pan until hot and add the 1 tablespoon of oil. Put in the scallions, ginger, and chili bean sauce and stir-fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato paste, sugar, and soy sauce and continue to cook for 1 minute. Thicken the sauce with the blended cornstarch and cook another minute. Set aside.

Heat the oil in a deep-fat fryer or large wok until quite hot. Dip the slices of eggplant into the batter, let the excess batter drip off, then deep-fry. You may have to do this in several batches. Remove from the oil with a slotted spoon and drain well on paper towel.

Arrange the eggplant slices on a serving platter, pour the sauce over and serve.

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

Sichuan Style Bean Curd

Servings: 2

Ingredients:

½ pound Bean curd
1 each Green pepper, sliced
1 each Leek, sliced
2 each Green chilies, chopped
3 tablespoon Oil
2 each Red chili peppers
1 tablespoon Soy sauce
1 tablespoon Dry sherry
2 tablespoon Yellow bean paste
2 teaspoon Sesame oil

Preparation:

Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean paste. Mix well, add the bean curd & stir together for 2 minutes.
Sprinkle on the sesame oil & serve with rice.

Jack Santa Maria, "Chinese Vegetarian Cooking"

Sicilian Eggplant Appetizer

Servings: 4

Ingredients:

3 medium Eggplant
Olive oil
4 small Celery stalks, diced
4 tablespoon Tomato sauce
4 tablespoon White vinegar
½ teaspoon Honey
4 each Green olives, halved
4 each Black olives, halved
4 tablespoon Capers
1 tablespoon Pine nuts
½ teaspoon Black pepper
Salt

Preparation:

Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another skillet, fry the celery till it begins to brown & then add to eggplant.
Pour tomato sauce into the empty skillet & mix in the vinegar, honey, olives, capers & pine nuts. Stir. As soon as they are blended, pour over eggplant, add salt & pepper & simmer 10 minutes. Add water if needed.Stir often. Allow to cool & ten serve.

Vera Gewanter, "A Passion for Vegetables"

Simple Chop Suey

Servings: 4

Ingredients:

1 small Onion, sliced
2 each Carrots, julienned
8 ounce Can bamboo shoots
12 ounce Can bean sprouts
1 tablespoon Sunflower oil
1 small Garlic clove, crushed
3 tablespoon Soy sauce

Preparation:

Drain the bamboo & sprouts. Remove as many of the green pods as possible.
Heat the oil in a wok & crush the garlic into it. Add the onion & carrots. Stir fry for a few minutes or until the onion has softened slightly. Stir in the bamboo shoots & cook for a minute. Add the bean sprouts & cok for another minute. Add soy sauce. Serve immediately.

Bridget Jones, "Wok Cookery"

Simple Tofu Vegetables

Servings: 4

Ingredients:

2 medium Onions, cubed
1 medium Green bell pepper, cubed
½ pound Mushrooms, halved
1 pound Cubed tofu
½ cub Sunflower seeds
1 cub Water
1 teaspoon Basil
1 teaspoon Sage

Preparation:

In hot oil, saute onions till limp. Add pepper, mushrooms, tofu, seeds water & herbs. Simmer till vegetables are limp. Serve over cooked rice.

"Vegetarian Times Cookbook"

Singapore Spicy Noodles

Servings: 4

Ingredients:

1 ¼ cub ;Water
2 tablespoon Ketchup
2 ½ teaspoon Brown Sugar; Packed
1 ½ teaspoon Cilantro; Chopped
1 teaspoon Cornstarch
¾ teaspoon Seasoned Salt
¾ teaspoon Garlic Powder W/Parsley
¼ teaspoon Red Pepper; Crushed
2 ½ tablespoon Chunky Peanut Butter
¼ cub Green Onions; Sliced
8 ounce Linguine; Cooked & Drained
1 cub Red Cabbage; Shredded

Preparation:

In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch, and seasonings. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes. Cool for 10 minutes and blend in the peanut butter and green onions. Toss the sauce with the hot linguine and red cabbage.

PRESENTATION:

Garnish with green onion curls. Serve with a marinated cucumber salad.

Source Unknown

Skordalia (Garlic Potato)

Servings: 1

Ingredients:

1 2/3 kg Potatoes
90 g Garlic heads
4 Lemons
370 ml Olive oil
6 Black olives
3 Lemon slices
Sea salt to taste
Pinch of parsley

Preparation:

This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Keep it refrigerated.

Boil the unpeeled potatoes in water (salted if required, but not necessary).

Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot.

Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer.

Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture.

Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon.

Notes:

The amount of garlic can be varied according to taste; like this it has a strong flavour.

Skordalia can be surved as a cold side dish, with vegetables.

Posted by Kaz Glover in Intercook

Sloppy Joe

Servings: 3

Ingredients:

1 small Onion, chopped
4 each Garlic cloves, minced
1 tablespoon Vegetable oil
3 large Mushrooms, chopped
1 large Carrot, grated
½ tablespoon Parsley
½ pound Tofu, crumbled
2 teaspoon Tamari
3 tablespoon Tomato sauce

Preparation:

Saute onion & garlic in oil till transluscent. Add pepper, mushrooms, carrot & parsley. Stir fry briefly & add tofu, tamari & tomato sauce.
Cook till well heated through. Stuff into pita bread & serve.

Wassermann, "Simply Vegan"

Sloppy Joes II

Servings: 8

Ingredients:

1 tablespoon Olive oil
2 each Garlic cloves, minced
1 each Chopped onion
1 each Green bell pepper, chopped
2 cub TVP granules or flakes mixed with 1 ¾ c hot water
6 ounce Can tomato paste
½ cub Water
1 teaspoon Oregano
¼ cub Tomato ketchup
¼ teaspoon Cayenne pepper
1 teaspoon Worcestershire sauce
1 tablespoon Honey, optional
Salt, optional
8 large Kaiser rolls, split
Shredded lettuce

Preparation:

Heat oil in a large skillet & saute garlic, onion, pepper & TVP. In a bowl, mix tomato paste with water, oregano, ketchup, cayenne, worcestershire sauce & honey is using. Stir into skillet. Bring to a boil & add salt if desired. The sauce should be thick but spreadable.

If desired, toast rolls. Spoon the sauce over the bottom half of the roll, pile on the lettuce & top with remaining roll half.

"Vegetarian Times" February, 1992

Snickerdoodles

Servings: 1

Ingredients:

1 cub Shortening
1 ½ cub Sugar
4 teaspoon White vinegar
2 cub All purpose flour
2 teaspoon Cream of tartar
1 teaspoon Baking soda
¼ teaspoon Salt
1 tablespoon Sugar
1 teaspoon Cinnamon

Preparation:

Cream shortening & sugar for 30 seconds. Beat in the vinegar. Add flour, tartar, soda & salt. Mix well. Form into 1 inch balls & roll in the combined cinnamon-sugar mixture. Place 2 inches apart on an ungreased cookie sheet. Bake at 350F for 10 minutes. Cool on wire racks.

Posted by Mark Satterly in Intercook

Soupa Fakes

Servings: 2

Ingredients:

170 g Lentils
1 Medium carrot
4 Garlic cloves, halved
¼ Chopped onion
60 ml Olive oil
190 g Canned peeled tomatoes
Sea salt
Black pepper

Preparation:

Boil the lentils for 5 minutes Empty the water and add 500ml of water Bring to the boil and allow to simmer for 10 minutes Add all the other ingredients and allow to cook on a low heat until all the ingredients are tender (takes about an hour or so)

Serve when thick

Posted by Kaz Dunkley

Soupa Revithia

Servings: 2

Ingredients:

220 g Dried chickpeas
1 teaspoon Rosemary
100 ml Olive oil
Sea salt
Black pepper
Lemon juice

Preparation:

Soak the chickpeas for 24 hours, changing the water twice. Simmer for 30 minutes and then replace the water with hot water. Cook for 20 minutes, and change the water again. Keep the water level 5 cms above the chickpeas Add the rosemary, salt, pepper, and oil. Simmer until the chickpeas are tender.
Add lemon juice to taste before serving

Posted by Kaz Glover in Intercook

Southern Beans

Servings: 4

Ingredients:

¾ cub Pre-soaked blackeye peas
3 cub Water
1 medium Onion; chopped
1 small Green or red pepper; chopped
2 Garlic cloves peeled and chopped
½ teaspoon Paprika
½ teaspoon Dried thyme; -OR-
1 -Sprig of fresh thyme
¼ teaspoon Cinnamon
2 Bay leaves
1 tablespoon Tomato puree
1 tablespoon Soy sauce
Chili; to taste
Salt; to taste
1 Piece of creamed coconut (approximately 1 inch)

Preparation:

Cover the beans with water and bring to the boil. Add all the ingredients, except the creamed coconut and stir. Simmer for 45 minutes or until the beans are cooked and the liquid is reduced. Stir in the creamed coconut and adjust the seasoning if necessary. The stew should be hearty and thick. Carrots or other vegetables can be added to the stew 10 minutes before it is done.

Note: Commercially-made, good quality creamed coconut can be bought in 7 ounce packets. Available in most supermarkets, grocery and health shops, it can be stored for weeks in the refrigerator, to be used in sauces, stews, desserts and drinks.

Rosamund Grant, "Caribbean and African Cooking"

Soy "Sauerbraten"

Servings: 6

Ingredients:

1 cub TVP chunks
1 tablespoon Ketchup
1 cub Hot water
½ cub Cider vinegar
½ cub Water
1 tablespoon Honey
1 each Bay leaf
½ teaspoon Whole cloves
1 tablespoon Cornstarch
2 tablespoon Soy sauce
½ cub Soy sour cream
2 tablespoon Oil

Preparation:

Combine TVP chunks, ketchup & water. Soak for 5 minutes. Add an additional cup of water & simmer on top of the stove for 20 minutes, till tender.

Combine vinegar, ½ c water, honey, bay leaf & cloves in a pan. Bring to a boil & then add TVP. Remove from heat & let marinate overnight in the refrigerator. Remove TVP chunks & set aside. Drain marinade, remove cloves. Add cornstarch, soy sauce & sour cream to the marinade.

Heat oil in a skillet. Add TVP chunks & cook till heated through. Stir in marinade & cook for a few minutes more.

Serve over noodles.

"Vegetarian Times" February, 1992

Soybean Burgers

Servings: 6

Ingredients:

½ cub Dry soybeans
1 Eggplant
1 Onion; diced
4 Garlic cloves; minced
1 cub Oats
1 ½ cub Wheat germ
½ teaspoon Salt
Oil

MUSHROOM GRAVY:
1 cub Chopped onions
2 Garlic cloves; minced
1 cub Chopped mushrooms
3 tablespoon Butter or margarine
1 tablespoon Arrowroot
½ cub Water
1 tablespoon Tamari

Preparation:

Cook soybeans in 3 cups water until tender, about 2 ½ hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube. Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in ¼ inch oil until done on both sides.

To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender. Dissolve arrowroot in ½ cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy.

Created by: Golden Temple Conscious Cookery, Los Angeles

(C) 1992 The Los Angeles Times

Soynog

Servings: 1

Ingredients:

1 cub Soy milk
1 tablespoon Soy milk powder
¼ teaspoon Vanilla
1 teaspoon Corn oil(or canola oil orflax seed oil)
1 teaspoon Lecithin(liquid or granules)
⅛ cub -to
¼ cub Almonds
¼ Nutmeg
1 teaspoon Carob powder (optional)
1 pinch Tumeric (optional)

Preparation:

Grind the almonds first in the blender dry. Add the rest of the ingredients and in a blender until light and fluffy.
Can be served cold or hot (do NOT boil!). For variation sprinkle the top with some anise seed and/or coriander, or, orange or lemon rind gratings, or, powdered cardamom. If your soy milk is not very sweet, then add a little honey to the above. If you can't find soy milk powder, then try thickening the soynog with, say, with ½ to one fresh banana. If you want that slippery taste of "real" eggnog then just add more oil, but I think is better to simply allow your taste preferences to adapt and come to enjoy this soynog on its own terms :-)

posted by Ted Wayn Altar in REC.FOOD.VEG

Soysage

Servings: 6

Ingredients:

1 cub Dry soybeans
2 Pieces kombu or kelp each about two pieces long
2 tablespoon Whole wheat bread flour
¾ cub Rolled oats
1 tablespoon Canola or light sesame oil
5 tablespoon Soymilk
2 tablespoon Nutritional yeast
¼ teaspoon Ground fennel seed
¼ teaspoon Black pepper
1 tablespoon Tamari
¼ teaspoon Dried oregano
½ teaspoon Salt
⅛ teaspoon Cayenne
2 large Garlic cloves; minced
½ medium Onion; finely chopped
¼ teaspoon Dijon mustard
1 ½ teaspoon Dried sageOR- ground allspice
¼ cub Water
¼ cub Cider vinegar
4 -TO
8 tablespoon Gluten flour

Preparation:

Soak the soybeans and one piece of kombu in about five times their volume of water overnight. Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu. Cook until soft, about four hours, and drain. Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess.
Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven.
Pour in enough water to cover the bowl, then place the soysage over the bowl. Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed. Let cool and use.

Makes 3C

This is from Brother Ron Pickarski's great book _Friendly_Foods_, Berkeley, CA, Ten Speed Press 1991.

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

Spaghetti and Tofu

Servings: 2

Ingredients:

1 cub Tofu, mashed
2 tablespoon Nutritional yeast
1 tablespoon Oil
2 tablespoon Tamari
2 cub Cooked spaghetti
3 cub Tomato sauce

Preparation:

In a medium sized bowl, mix tofu, nutritional yeast, oil & tamari. Stir in the spaghetti & tomato sauce. Heat through in a moderate oven till hot. Serve.

"The Cookbook for People Who Love Animals"

Spaghetti with Lentils

Servings: 4

Ingredients:

2 tablespoon Oil
1 small Onion, chopped
1 each Garlic clove, minced
½ cub Dry lentils
1 large Can tomatoes
6 ounce Tomato paste
1 cub Water
½ teaspoon Basil
½ teaspoon Oregano
¼ teaspoon Thyme
¼ teaspoon Salt
¼ cub Red wine
8 ounce Cooked spaghetti

Preparation:

Put oil in Dutch oven & saute onions & garlic till tender. Add rest of the ingredients except the spaghetti. Bring to a boil then reduce heat & simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti.

"Vegetarian Times Cookbook"

Spanahorizo

Servings: 4

Ingredients:

½ cub Olive oil
1 bunch Parsley; chopped fine
1 large Yellow onion; chopped fine
1 tablespoon Garlic, finely choppped
3 cub -Water
2 tablespoon Tomato paste
1 cub Tomatoes, chopped
⅛ teaspoon Salt
⅛ teaspoon Pepper
2 bunch Spinach; stems removed, chopped
1 cub White rice, uncooked

Preparation:

In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent.

Add the water and bring it to a boil.

Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined.

Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done.

Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias

Spanakopita Nistisimi (Lenten Spinach Pie)

Servings: 8

Ingredients:

1 pound Curly endive
3 pound Fresh bulk spinachwashed, large stems removed
3 bunch Large scallions white and green chopped together
5 tablespoon Fruity olive oil
1 Lemon
1 ½ cub Finely chopped fresh dill
1 teaspoon Salt
Freshly ground black pepper
1 tablespoon Rice or cracked wheat

PASTRY:
1 ½ cub All-purpose flour
Extra flour for rolling
1 teaspoon Sea salt
1 teaspoon Baking powder
5 tablespoon Olive oil (about)
1 tablespoon Sesame seeds

Preparation:

Start by making the pastry. Sift the flour with the salt and baking powder. Mix in about 6 tablespoons water, a little at a time, until the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus another teaspoonful, and a little more flour, if needed, to make a cohesive mass.
Knead the dough for 5 to 10 minutes, until smooth and elastic. Cover it and set aside to relax for an hour or two.

For the filling, separate the curly endive leaves, so the vegetable will cook in the same time. Steam the spinach and endive together in a large pan, in the water clinging to the leaves, plus just an extra ½ cup.
Turn the leaves over occasionally, so they wilt evenly. When they are wilted, but not mushy, drain them in a colander, pressing firmly with the back of a wooden spoon to remove as much excess liquid as possible.
(Reserve the liquid for use in soup, or drink with a squeeze of lemon juice, as the Greeks do.)

Saute the scallions in 2 tablespoons olive oil, until barely soft. Add a few tablespoons of water if they stick to the pan. Roughly chop the cooked spinach and curly endive and finely grate the zest from the lemon.
Then toss the cooked vegetables with the scallions, parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and pepper, adding 3 tablespoons olive oil. Set aside until you are ready to fill the pastry.

Choose an ovenproof earthenware or glass baking dish 2 to 2-½ inches deep and about 2-quart capacity and brush the inside with oil. Divide the pastry into two unequal parts, and then again into halves. On a floured surface roll out one of the larger pieces of pastry. This should be large enough to line the dish, coming up and over the sides - this should make it very thin. Fit it into the baking dish and brush it with olive oil.
Do the same with the second piece of pastry, placing it on top of the first, and brush again with olive oil.

Sprinkle the tablespoon of rice or cracked wheat over the bottom, to soak up excess juices, and fill with the spinach and herb mixture. Roll out the remaining two pieces of pastry, separately, to fit the top of the dish. Place the first on top of the spinach, brush with olive oil, then place the second on top of that. Prick the pastry with a fork in an attractive pattern and brush the entire top with olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to 350 F for 45-50 minutes, until golden brown.

Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X
Typed for you by Karen Mintzias

Spanakopita Peloponnisos (Peloponnese Spinach Rolls)

Servings: 8

Ingredients:

1 kg Spinach
1 medium Onion; chopped
1 Leek; chopped
1 cub Chopped spring onions
1/3 cub Olive oil
½ cub Chopped parsley
3 teaspoon Chopped dill or fennel
14 teaspoon Ground nutmeg
Salt
Freshly ground black pepper
8 Fillo pastry sheets
Olive oil (or butter) for assembling rolls

Preparation:

SERVES: 6-8
OVEN TEMPERATURE: 180øC (350øF)
COOKING TIME: 50 Minutes

Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in colander, pressing occasionally with a spoon.

Gently fry onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent.

Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste.

Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pasry, brushing each with oil.

Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-½ inches) clear on each side.

Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions.

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

Spanish Rice

Servings: 4

Ingredients:

3 cub Cooked rice
3 tablespoon Olive oil
1 medium Onion; finely diced
1 tablespoon Finely minced garlic
1 small Green pepper; finely diced
1 small Red pepper; finely diced
2 Ripe tomatoes peeled, seeded and diced
Salt and pepper; to taste

Preparation:

COOK THE RICE according to the instructions on the package and keep warm.
Heat the oil over medium heat in a large skillet and add the onions. Cook, stirring, about 5 minutes. Add the garlic and cook another minute. Add the peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix, replace the cover and cook another minute or so. Taste for salt and pepper and serve immediately.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

Spanish Style Rice

Servings: 4

Ingredients:

½ pound Mushrooms, sliced
4 tablespoon Margarine
Salt & pepper
2 tablespoon Sweet wine or sherry
1 small Onion, chopped
1 each Garlic clove, minced
2 tablespoon Olive oil
1 ½ cub Long grain rice
1 medium Breen bell pepper, diced
4 medium Tomatoes, chopped
3 cub Hot water
3 each Whole cloves
1 each Bay leaf
1 dash Cayenne
Parsley for garnish

Preparation:

Saute mushrooms in 2 tb margarine for a few minutes. Add salt & pepper.
Cover & remove from heat. Saute the onion & garlic in the oil & remaining margarine. Raise heat a little & add the rice, stirring till well coated.
Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne, mushrooms & stir. Cover, reduce heat & simmer for 15 minutes. Add wine after about 10 minutes. Remove cloves & bay leaf & sprinkle with parsley before serving.

Vera Gewanter, "A Passion for Vegetables"

Spanish Vegetable Stew with Eggplant

Servings: 4

Ingredients:

5 tablespoon Olive oil
4 medium Onions, chopped
4 large Green bell peppers, chopped
4 large Tomatoes, chopped
1 medium Eggplant, peeled & cubed
⅛ teaspoon Cayenne
¼ teaspoon Paprika
Salt

Preparation:

In a heavy skillet, heat oil & saute onions. Add other ingredients, stirring well so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry.

Vera Gewanter "A Passion for Vegetables"

Spanish Vegetable Stew with Squash

Servings: 4

Ingredients:

3 large Onions, chopped
4 large Green bell peppers, chopped
4 large Tomatoes, peeled & chopped
1 pound Yellow squash, chopped
2 medium Potatoes, cubed
5 tablespoon Olive oil
2 each Garlic cloves, minced
2 tablespoon Chopped parsley
1 ½ teaspoon Salt

Preparation:

Heat oil & saute onions for a few minutes. Add remaining ingredients & a little water. Cover & simmer for 40 minutes, stirring occasionally.

Vera Gewanter, "A Passion for Vegetables"

Spice Cake

Servings: 1

Ingredients:

1/3 cub Shortening
1 1/3 cub Sugar
2 ½ cub White flour
4 teaspoon Baking powder
½ teaspoon Salt
½ teaspoon Nutmeg
½ teaspoon Cinnamon
1 cub Water
1 cub Raisins

Preparation:

Beat shortening for 30 seconds. Add sugar & beat till ight & fluffy & well combined. Add the dry ingredients alternately with the water, a little at a time, beating well after each addition. Finally mix in the raisins. Bake in a large greased loaf pan for 45 minutes at 325F.

Posted by Mark Satterly in Intercook

Spice Cookies

Servings: 1

Ingredients:

¼ cub Shortening
¼ cub Brown sugar
1/3 cub Molasses
¼ teaspoon Baking soda
½ teaspoon Salt
¼ teaspoon Cinnamon
¼ teaspoon Cloves
¼ teaspoon Ginger
1 pinch Nutmeg
1 pinch Allspice
1 ¼ cub Flour

Preparation:

Beat shortening for 30 seconds. Add sugar & beat till well blended. Add molasses & beat again for a few seconds. Stir in the dry ingredients & spices in order, ensuring that they are well blended after each addition.
Add flour a little at a time. Mix thoroughly.

Roll out dough till paper thin, you can do this in several batches. Cut with cookie cutters & place on greased cookie sheets. Bake for 5 to 6 minutes at 375F.

Makes 60.

Posted by Mark Satterly in Intercook

Spiced Bake Sweet Potatoes

Servings: 4

Ingredients:

2 medium Sweet potatoes
1 ½ tablespoon Vegetable oil
1 teaspoon Curry powder
¼ teaspoon Turmeric
¼ teaspoon Cumin
¼ teaspoon Ginger powder
½ teaspoon Salt

Preparation:

Pre-heat oven to 400F. Wash & scrub potatoes, leaving the skins on. Cut the into sticks & set aside.

Mix together spices & oil. Add potato sticks to mixture & coat well. Lay onto a cookie sheet & bake for 30 to 40 minutes. Stir them half way through cooking.

"Vegetarian Times" October, 1991

Spiced Black Beans

Servings: 4

Ingredients:

4 ounce Black beans, soaked
1 each Onion, chopped
2 each Garlic cloves, crushed
1 tablespoon Olive oil
1 teaspoon Grated ginger
½ teaspoon Cumin
½ teaspoon Coriander
1 small Fresh green chili, chopped
2 each Green bell peppers, diced
8 ounce Carrots, diced
2 ounce Roasted peanuts
1 each Orange, peeled & sliced
1 tablespoon Sherry
½ each Lemon, juiced
1 teaspoon Shoyu

Preparation:

Drain beans. Cover with fresh water, bring to a boil & boil fast for 10 minutes. Reduce heat & simmer, covered, for 20 minutes. Drain, reserving the stock.

Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes. Put in the spices & for another 2 minutes, stirring.

Add the drained beans, bell peppers, carrots, peanuts & sliced orange.
Cook covered over a gentle heat for 10 minutes. Stir occasionally.

Mix in sherry, lemon juice & shoyu. Add about 2 tb of reserved stock, but not too much as the curry should be dry not wet. Cook, covered, for another 10 to 15 minutes. Serve, garnished with extra orange slices.

Sarah Brown's "Vegetarian Cookbook"

Spiced Chick Peas

Servings: 4

Ingredients:

6 ounce Dried chick peas, soaked
3 pint Water
2 tablespoon Oil
2 medium Onions, diced
½ teaspoon Chili powder
1 teaspoon Coriander
1 teaspoon Fresh ginger, minced
1 teaspoon Cumin
2 each Red or green bell peppers diced
4 tablespoon Tomato paste
½ pint Stock
Lemon juice to atste
Salt & pepper

Preparation:

After soaking, drain the chick peas. Cook in fresh water for 60 minutes till tender, drain & reserve liquid.

Heat oil in large skillet. Fry gently the onion together with the spices for 5 to 7 minutes. Add the bell peppers & chick peas. Dissolve tomato paste into the stock & add to the skillet. Cook for 10 minutes. aste for seasonings. Add lemon juice & salt & pepper. Serve over rice or pasta.

Sarah Brown, "Vegetarian Kitchen"

Spiced Okra

Servings: 4

Ingredients:

1 tablespoon Ground cumin
½ teaspoon Turmeric
1 teaspoon Chili powder
¼ teaspoon Salt
¼ cub Lemon juice
1 teaspoon Dijon mustard
½ pound Okra
¼ cub Vegetable oil

Preparation:

Mix cumin, turmeric, chili powder, salt & lemon juice in a small bowl.
Add mustard & mix into a wet paste. Cut stems off okra then split them three quarters of the way down. Split them again, dividing pods into 4 equal parts that are held together at the narrow end tip.

Pour al ittle of the paste in to the openings, spread it lightly all over but the narrow tip. Sprinkle with salt. Heat oil in a skillet & fry okra, covered, till tender, about 10 minutes, turning them once.

Ismail Merchant, "Indian Cuisine"

Spiced Somerset Carrots

Servings: 4

Ingredients:

1 pound Carrots, scrubbed
1 ounce Margarine
3 ounce Cider
3 ounce Water
1 teaspoon Rosemary
1 teaspoon Mustard powder

Preparation:

Dice the carrots. Melt the margarine in a small pot, add carrots & cook over a gentle heat for 5 minutes. Pour in the cider & water. Add the rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add more liquid if necessary. When the carrots are tender, put them in a warmed serving dish & continue to cook the sauce till it is thickened & syrupy. Pour over the carrots & serve straight away.

Sarah Brown "Vegetarian Kitchen"

Spiced Sweet Potatoes Ii.

Servings: 4

Ingredients:

2 medium Sweet potatoes
1 ½ tablespoon Vegetable oil
½ teaspoon Coriander
½ teaspoon Garlic powder
¼ teaspoon Ginger powder
1 tablespoon Soy sauce

Preparation:

Wash & scrub potatoes. Cut into sticks & set aside.

Mix together oil & spices. Dip the potatoes into the mixture & spread onto a cookie sheet. Bake at 400F for 30 to 40 minutes, stirring half way through cooking.

"Vegetarian Times" October, 1991

Spiced Vegetables

Servings: 6

Ingredients:

1 ½ pound Potatoes
1 each Broccoli head, include stem
5 large Carrots, sliced
1 small Cauliflower, chopped
1 medium Onion, finely chopped
½ cub Ghee

Preparation:

Depending on the size of the potatoes, either leave them whole or quarter them, but do not cut them too small. Chop the broccoli, reserving the inner stem, but discarding the fibrous outside. Chop the head.

Over boiling water, steam the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add broccoli heads & steam until vegetables are just tender.

In a heavy pot, saute the onions in the ghee till they are transparent.
Mix in all the steamed vegetables except the broccoli. Cover & cook for 6 to 8 minutes, stirring often. Add broccoli & cook for another 5 minutes.
Serve with bread.

"The Africa News Cookbook"

Spicy Black Bean & Lentil Salad

Servings: 8

Ingredients:

2 cub Cooked black beans
2 cub Cooked red lentils
1 teaspoon Dry mustard
3 tablespoon Minced garlic
1 tablespoon Fresh parsley, minced
½ cub Rice vinegar
Juice from 1 lemon
1 teaspoon Salt
3 tablespoon Olive oil
1 teaspoon Crushed red peppers
1 small Butterhead lettuce, torn
2 large Red bell peppers, sliced
2 large Red potatoes, cooked, sliced
½ cub Grated carrots

Preparation:

Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour.

Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots & legumes on each plate. Drizzle marinade over the meal.

"Vegetarian Times" July, 1993

Spicy Bread

Servings: 1

Ingredients:

300 g Flour, wheat
350 g Flour, rye
700 g Leaven
20 g Salt
20 g Yeast, fresh
300 cc Water, 40øC
10 g Herbs of Provence

Preparation:

Give the flour in a pot, mix well with herbes, add salt and yeast at different ends of the pot, add water while stirring, add leaven. Knead well during 5 min. Cover and let rest for 30 min. Knead well and form as you like. Cover and let rest 60 min. til it doubled its volume. Bake in preheated oven at 225øC for 70 min. You can use single herbs (e.g. thyme) instead of h. of Provence. If you divide the paste in two parts the baking time would be 50 min.

Source Unknown

Spicy Cauliflower with Braised Tomatoes

Servings: 4

Ingredients:

4 tablespoon Ghee
1 each 1" piece of ginger root
2 each Green chilies, minced
½ teaspoon Black mustard seeds
1 teaspoon Cumin seeds
1 large Caulflower into florets
1 tablespoon Coriander
½ teaspoon Turmeric
1 teaspoon Salt
3 each Diced toamtoes
1 teaspoon Garam masala
3 tablespoon Minced coriander

Preparation:

Heat ghee in a large casserole. When hot, toss in the ginger, chilies, mustard & cumin seeds. Fry till the mustard seeds start to pop. Stir in the cauliflower, coriander, turmeric & salt. Stir fry for a couple of minutes, till the cauliflower starts to turn brown. Then add the tomatoes. Cover, reduce heat to low. Cook for 15 minutes, stirring occasionally.

Remove the lid & stir fry for a few minutes till the liquid has evaporated. Sprinkle with garam masala & coriander greens & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking".

Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi)

Servings: 6

Ingredients:

1 ½-inch-round ball tamarind
¼ cub -Boiling water
1 pound Thin, long eggplant
3 tablespoon Light vegetable oil
1 ½ teaspoon Minced garlic
2 teaspoon Ground coriander
¼ teaspoon Ground cinnamon
⅛ teaspoon Ground cloves
½ cub Packed flaked coconut fresh or canned, unsweetened
1 teaspoon Cayenne pepper (or more)
½ teaspoon Coarse salt; or to taste
2 tablespoon Unsulphured molassesOR- Brown sugar
½ teaspoon Black mustard seeds

GINGER-TAMARIND SAUCE:
-Tamarind residue from above
½ cub -Boiling water
½ teaspoon Cornstarch
1 tablespoon Shredded fresh ginger

Preparation:

Put the tamarind in a nonmetallic bowl. Add ¼ cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce.

Slit the eggplants lengthwise to within ¾ inch of the stem end so that each eggplant remains in one piece.

Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well.

Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat.
When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.

GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add ½ cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.

Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds.

Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.

Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni Typos by: Karen Mintzias

Spicy Eggplant-Miso Saute with Bulgur

Servings: 4

Ingredients:

1 ½ cub Bulgur
3 cub Boiling water
¼ cub Miso
3 tablespoon Water
1 tablespoon Honey
2 teaspoon Sesame oil
2 tablespoon Safflower oil
1 medium Eggplant, peeled & diced
1 each Garlic clove
1 teaspoon Minced fresh ginger
¼ pound Pressed tofu, diced
1 bunch Green onions, sliced
½ teaspoon Hot red pepper flakes

Preparation:

Place bulgur in a heat-proof serving dish. Pour on boiling water & let stand while preparing the other ingredients. Mix together miso, water, honey & sesame oil. Set aside. Heat oil in a wok & saute eggplant for 5 minutes, stirring. Add garlic & ginger & saute for 2 minutes. Add tofu & saute for 5 minutes. Add miso mixture & stir fry for 4 minutes. Add onions & pepper flakes & cook till tender.

Pour off any excess water from the bulgur. Fluff with a fork & top with eggplant. Serve immediately.

"Vegetarian Times Cookbook"

Spicy Ginger Sauce (For Noodles)

Servings: 6

Ingredients:

3 tablespoon Vegetable oil
3 tablespoon Rice vinegar
1 ½ tablespoon Low-sodium soy sauce
1 tablespoon Oriental sesame oil
2 teaspoon Minced peeled fresh ginger
2 Garlic cloves; minced
1 teaspoon Sugar
½ teaspoon Chili oil; -OR-
¼ teaspoon -Dried crushed red pepper
2 Green onions; thinly sliced
1 Carrot; peeled, shredded
½ Cucumber peeled, seeded, chopped
¼ cub Chopped fresh cilantro

Preparation:

[Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled.]

Whisk all ingredients to blend in large bowl. Refrigerate.

Source: Richard Sax and Marie Simmons - Bon Appetit, September 1991 Typed for you by Karen Mintzias

Spicy Hot Sichuan Tofu

Servings: 6

Ingredients:

SAUCE MIXTURE:
1 tablespoon Cornstarch
2 teaspoon Sugar
2 Garlic cloves (or more) minced
1 tablespoon Hot Bean Paste
1 tablespoon Sherry
½ teaspoon Sichuan Peppercorn powder (amount may be doubled)
1 tablespoon Red hot pepper oil (or more)
3 tablespoon Vinegar
1 tablespoon Soy sauce
Salt & pepper; to taste

OTHER INGREDIENTS:
1 pound Tofu (firm or soft); diced
1 tablespoon Soy sauce
2 tablespoon Corn or canola oil
1 tablespoon Minced ginger root
¼ pound Fresh mushrooms; chopped
¼ cub Water chestnuts, chopped
3 Green onions (or more) minced

Preparation:

Mix sauce ingredients together in a small bowl. Set aside.

Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes.

Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.

Add minced green onions and sauce mixture and stir for 1 minute. Serve hot.

Per serving:
Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg

Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.
Typos by: Karen Mintzias

Spicy Lentil Stew (Yemiser W'et)

Servings: 8

Ingredients:

1 cub Lentils
1 cub Onions, chopped
2 each Garlic cloves, chopped
¼ cub Ghee
1 tablespoon Berbere
1 teaspoon Ground cumin
1 tablespoon Sweet Hungarian paprika
2 cub Tomatoes, chopped
¼ cub Tomato paste
1 cub Vegetable stock
1 cub Green peas, fresh or frozen
Salt & pepper

Preparation:

Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe.

Saute onions & garlic in the ghee till onions are just translucent. Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering.

When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste.

Serve with Injera bread or pita bread.

"Sundays at Moosewood Restaurant"

Spicy Mixed Vegetable Stew (Yetakelt W'et)

Servings: 4

Ingredients:

1 cub Finely chopped onions
2 each Garlic cloves, pressed
1 tablespoon Berbere
1 tablespoon Hungarian paprika
¼ cub Ghee
1 cub Green beans, sliced
1 cub Carrots, chopped
1 cub Potatoes, cubed
1 cub Tomatoes, chopped
¼ cub Tomato paste
2 cub Vegetable stock
Salt & pepper
¼ cub Fresh parsley

Preparation:

Saute onions, garlic, berbere & paprika in ghee for 2 minutes. Add beans, carrots & potatoes. Saute for 10 minutes, stirring occasionally to prevent burning. Add tomatoes, tomato paste & stock. Bring to a boil, cover & simmer for 15 minutes or until the vegetables are tender.

Add salt & pepper to taste & mix in the parsley.

"Sundays at Moosewood Restaurant Cookbook"

Spicy Spinach

Servings: 6

Ingredients:

3 pound Chopped fresh spinach
3 medium Turnips, cubed
2 cub Water
¼ cub Ghee
1 tablespoon Black mustard seeds
1 large Onion, chopepd
6 each Garlic cloves, chopped
1 each 1" piece ginger, chopped
1 teaspoon Turmeric
½ teaspoon Red chilies
1 tablespoon Garam masala
Salt

Preparation:

Boil spinach & turnips in water for 12 to 15 minutes. remove & set in a bowl. Mash with a fork. Rinse the pot & heat the ghee. Add mustard seeds & a few seconds later add the onion, garlic & ginger. Cook til lthe onion is browned. Add turmeric, chili, garam masala & salt. Stir in the mashed vegetables. Cover & simmer for 5 minutes until all the liquid has evaporated, stirring occasionally. Serve.

Rani, "Feast of India"

Spicy Stewed Cauliflower & Potatoes

Servings: 4

Ingredients:

¼ cub Vegetable oil
1 medium Onion, chopped
2 large Potatoes, cubed
1 teaspoon Cayenne
¼ cub Lemon juice
1 teaspoon Salt
¼ teaspoon Turmeric
1 medium Cauliflower, cut into floret
1 each Green chili, seeded, sliced
1 each Dry red chili, seeded, crush

Preparation:

Heat oil in large pot over medium low heat. Add onion & cook till it turns brown, stirring occasionally. Stir in potatoes & cook till they begin to brown. Stir frequently. Add cayenne, lemon, salt & turmeric.
Cook for 2 to 3 minutes. Add cauliflower & chilies & stir well. Add about ¼ c water. Continue to cook till the vegetables are tender, adding more water if necessary.

Adapted from Ismail Merchant, "Indian Cuisine"

Spicy Szechuan Tofu

Servings: 4

Ingredients:

24 ounce Soft tofu
2 tablespoon Oil
1 teaspoon Minced fresh ginger
1 each Garlic clove, minced
3 tablespoon Chopped scallions
1 tablespoon Szechuan hot bean paste
1 tablespoon Tamari
½ teaspoon Salt
½ teaspoon Sugar
½ cub Stock
½ tablespoon Cornstarch dissolved in 2 tb water
1 teaspoon Sesame oil
2 drop Hot chili oil
¼ teaspoon Szechuan peppercorn powder

Preparation:

Drain & rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok over high flame & add oil. When hot, add ginger, garlic & 2 tb scallions, cook for 30 seconds. Add hot bean paste & tofu. Stir gently. Add tamari, salt, sugar & stock, bring to a full boil. Thicken with cornstarch. Add sesame oil, chili oil & peppercorn powder. Sprinkle with remaining scallions & serve with brown rice.

"Vegetarian Times Cookbook"

Spicy Tofu Pate

Servings: 4

Ingredients:

1 pound Tofu (fresh)
¼ cub Whole wheat flour
¼ cub Cornmeal
½ cub Wheat germ
¼ cub Vegetable oil
2 tablespoon Soy sauce
1 teaspoon Molasses
½ teaspoon Ground fennel
1 Garlic clove; -OR-
2 teaspoon -Garlic powder
¼ teaspoon Savory
¼ teaspoon Powdered sage
½ teaspoon Allspice
2 teaspoon Oregano
2 teaspoon Dijon mustard, more to taste(or any prepared mustard)

Preparation:

Mash tofu in a large bowl. Add remaining ingredients, mix well with fork or by hand. Pack into small oiled casserole dish; cover with two or three paper towels. Steam 25 to 35 minutes on a rack inside a covered pot with water on stove or in a pan of water in the oven at 375 degrees.
Top will brown slightly. Cool before removing from dish. Steaming blends flavors. Stores up to two weeks in fridge. Makes 2.5 cups.

JTK's notes: I accidently used wheat bran instead of germ, and it still worked (kind of dry, though). I made this in a 2-qt. porcelain souffle dish,
which it filled approx. 2/3. I didn't have savory so I substituted fresh thyme. As usual, I added more garlic & hot sauce. Mash tofu very well, or you will have lots of tofu lumps --- I think I might try blending this in the
food processor next time, to avoid this problem. This was enough for maybe 4 days of lunches for me (pate on 4-5 Wasa breads/rice cakes per day).

(vegan) --- from the net, don't know authorship (sorry).

Spinach & Leek Soup

Servings: 4

Ingredients:

1 ½ tablespoon Peanut oil
2 each Garlic cloves, minced
2 large Leeks, sliced
1 medium Carrot, sliced very thinly into matchsticks
10 ounce Fresh spinach, washed & stemmed
½ cub Canned water chestnuts, drained, rinsed, sliced
6 cub Vegetable stock
2 tablespoon Tamari
1 tablespoon Rice vinegar
Salt & pepper
Strips of 5-spice tofu

Preparation:

Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil & swirl to coat. Add garlic, leeks, carrots & lower to a simmer & cook, covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat to medium. Add warmed stock, tamari & rice vinegar. Season to taste.

Heat through but do not boil. Serve immediately, garnished with tofu strips.

"Sundays at Moosewood Restaurant Cookbook"

Spinach & Lentil Soup

Servings: 4

Ingredients:

1 pound Spinach, washed & drained
1 cub Lentils
A few bay leaves
3 tablespoon Olive oil
1 bunch Green onions, sliced
2 each Garlic cloves, chopped
½ teaspoon Cumin powder
½ teaspoon Salt
1 pinch Black pepper
Water/stock as required

Preparation:

Chop the washed spinach. Boil lentils in 4 cups water with bay leaves until they are soft. Heat oil in a pot & gently fry the green onions for 2 minutes. Add garlic & seasonings. Add spinach. Mix well & put in cooked lentils. Add another pint of water or stock & cook for a further 15 minutes.

Jack Santa Maria, "Greek Vegetarian Cookery"

Spinach Ball Curry

Servings: 4

Ingredients:

4 cub Spinach
2 medium Potatoes
1 cub Chick pea flour
3 tablespoon Soy milk or cream
1 teaspoon Salt
1 pinch Turmeric
½ teaspoon Garam masala
½ teaspoon Green mango powder
½ teaspoon Cayenne
Ghee to deep fry
Dried coconut
1 ¼ cub Gravy, see recipe
Chopped cilantro

Preparation:

Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach.
Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric, garam masala, mango powder (omit if you want) & cayenne. Mix together till you have a smooth dough. pluck off small pieces & shape into a ball or any other shape you might desire.

Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut & deep fry till completely golden. Remove & place on a plate.

Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower heat & cook for 10 minutes.

Garnish with coriander & serve.

Michael Pandya, "Indian Vegetarian Cooking"

Spinach Cooked in a Bihari Style

Servings: 4

Ingredients:

1 ½ pound Fresh spinach washed and trimmed
½ teaspoon Freshly grated fresh ginger
1 Garlic clove; mashed
½ teaspoon Minced fresh hot green chili(very finely minced)
½ teaspoon Salt
2 tablespoon Very finely minced cilantro
2 tablespoon Mustard oil

Preparation:

This dish, traditionally made with mixed greens such as spinach and mustard, resembles an Italian pesto, though it is much thicker in consistency. In place of olive oil, mustard oil is used, and apart from the taste of the greens themselves, the other strong flavors include raw garlic, raw ginger, green chilis, and cilantro. If you can't obtain the pungent golden mustard oil which is called for in this recipe (available in Chinese as well as Indian groceries), steep ½ teaspoon powdered dried mustard in 2 tablespoons of vegetable oil.

In Northern India, this dish is eaten at room temperature for breakfast, along with fried bread and tea. While raw garlic may seem alarming first thing in the morning, Indians consider it a medicinal necessity, and many swallow a crushed clove every day.

DIRECTIONS:
==========
Bring 4 quarts of water to a rolling boil in a large pot. Add spinach and cook on high heat for 1 to 2 minutes, or until wilted. Drain, rinse under cold water, and squeeze out as much liquid as you can easily.

Put spinach in food processor or blender with 2 tablespoons water and blend until smooth. This will result in a fairly thick paste. Put in a serving bowl.

Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour this dressing over the spinach and mix thoroughly.

Source: (C) 1981 Madhur Jaffrey
The Herb Companion - February/March 1993
Typed for you by Karen Mintzias

Spinach Mushroom Lasagna

Servings: 9

Ingredients:

1 pound Firm tofu
1 teaspoon Salt
4 tablespoon Lemon juice
2 tablespoon Vegetable oil
2 ½ tablespoon Tahini
1 tablespoon Light miso
1 ½ tablespoon Olive oil
1 large Onion, chopped
2 large Garlic cloves, pressed
Black pepper to taste
1 teaspoon Nutmeg
2 teaspoon Tarragon
2 teaspoon Dill
8 ounce Mushrooms
8 ounce Spinach
½ cub Fresh parsley
4 tablespoon Breadcrumbs, toasted
½ cub Walnuts
4 cub Tomato sauce
9 each Lasagna noodles, al dente

Preparation:

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside.

Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture.

Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish.
Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated.
Sprinkle 1/3 of walnuts on bottom of dish, followed by ¼ of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top,

Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing.

Source Unknown

Spinach Mushroom Pie

Servings: 8

Ingredients:

1 tablespoon Dry yeast
1 cub Warm water
½ teaspoon Sugar
1 tablespoon Oil
3 cub White flour
½ teaspoon Salt
1 cub TVP granules or flakes
⅞ cub Boiling water
1 teaspoon Oregano
1 teaspoon Basil
½ teaspoon Fennel seeds
1 tablespoon Olive oil
2 cub Sliced mushrooms
10 ounce Box frozen, chopped spinach, thawed & drained
6 ounce Can tomato paste
¼ cub Water
Soymilk or oil for brushing top crust

Preparation:

DOUGH: In a large bowl, mix together yeast, water & sugar. Let stand for 5 minutes. Add oil, flour & salt. Knead about 5 minutes into a smooth, elastic ball of dough. Cover & let rise till doubled in size. Punch down.
Roll out 2/3 of the dough into a 12 inch circle & fit it into a 10 inch springform pan, patting it up the sides. Set aside. Reserve the remaining dough.

FILING: Mix together the TVP, boiling water, oregano, basil & fennel. In a large skillet, heat olive oil. Saute TVP mixture for a few minutes.
Stir in mushrooms, spinach, tomato paste & water. Heat through.

Prejeat oven to 375F. Spread filling onto the dough. Roll remaining dough into a 10 inch circle & cut into 8 wedges. Arrange the wedges on top of the filling, overlapping slightly, sealing the wide ends to the bottom crust. Brush the top with a little soymilk. Bake for 30 to 35 minutes.

"Vegetarian Times" February, 1992

Spinach Puree

Servings: 1

Ingredients:

1 pound Fresh spinach, cleaned
¼ cub Water
½ teaspoon Salt
1 medium Garlic clove, minced
1 each Black pepper to taste

Preparation:

Cook the spinach without added water in a covered pot fro just a few minutes - until tender & very bright green.

Transfer to a blender & with ¼ cup water, puree till very smooth. Place in a small bowl. Thin to desired consistency & season with garlic, salt & pepper. Serve on cold pasta or on hot baked potatoes.

"Vegetarian Times" April, 1992

Spinach Salad

Servings: 4

Ingredients:

6 cub Torn fresh spinach
1 large Seedless orange, peeled & roughly chopped
¼ cub Chopped green onions
½ cub Sliced mushrooms
1 tablespoon Lemon juice
3 tablespoon Olive oil
¼ teaspoon Salt
¼ teaspoon Black pepper
¾ cub Toasted slivered almonds

Preparation:

Place spinach in a large salad bowl. Add orange, mushrooms & onions. Mix together lemon juice, oil, garlic powder, salt & pepper. Ensure it is well mixed. Pour over salad & add almonds. Toss gently.

Posted by Mark Satterly in Intercook

Split Pea Soup

Servings: 4

Ingredients:

4 ounce Yellow split peas
1 medium Onion, chopped
1 each Garlic clove, chopped
1 tablespoon Oil
1 large Potato, diced
2 each Celery stalks, chopped
1 teaspoon Caraway seed
¼ teaspoon Ground mace
1 each Bay leaf
900 ml Stock
Salt & pepper

Preparation:

Steep split peas in hot water for an hour then drain. Fry onion & garlic in soup pot for 4 minutes. Add the rest of the vegetables plus the peas, the caraway seed, the bay leaf & the mace. Cook for 5 to 6 minutes, stirring occasionally. Add most of the stock. Bring to a boil, reduce heat & simmer for 40 minutes. Remove the bay leaf & allow to cool slightly. Blend till smooth. Reheat before serving, but don't boil.

Sarah Brown's "Vegetarian Cookbook"

Sprout, Bean & Vegetable Stew

Servings: 4

Ingredients:

1 cub Yellow lentils
1/3 teaspoon Turmeric
1 pound Brussels sprouts
¼ pound Green beans, sliced
1 tablespoon Tamarind paste
3 tablespoon Light vegetable oil
¾ teaspoon Black mustard seeds
¼ teaspoon Fenugreek seeds
2 teaspoon Chopped garlic
1 tablespoon Sambaar powder
2 teaspoon Salt
2 tablespoon Coriander leaves, chopped

Preparation:

Wash lentils. Put in a large pot with turmeric & 4 cups of water. Bring to a boil, reduce heat & simmer, partially covered, for 30 minutes. Add another ¾ cups water & continue to simmer for another 30 minutes. Stir often to prevent burning. You should have a stiff puree. Set aside.

While lentils are cooking, wash vegetables & dry. Prepare sprouts as you would for any cooking. Heat oil in a deep saucepan & when very hot, add mustard seeds. After 15 seconds, add fenugreek. Then add garlic & sambaar powder. Stir for a moment & add sprouts & beans. Fry the vegetables, turning & tossing them for 2 to 3 minutes. Add tamarind paste, salt & ¼ cup warm water. Reduce heat & cook, covered, for 20 minutes. Add lentils to the vegetables. Cook for another 10 to 15 minutes, or until the vegetables are completely cooked. Stir in coriander & serve with plain cooked rice.

Julie Sahni, "Classic Indian Cooking"

Stewed Eggplant

Servings: 4

Ingredients:

¼ cub Vegetable oil
1 medium Onion, chopped
4 each Bay leaves crumbled
1 large Eggplant
½ teaspoon Chili powder
½ teaspoon Salt
1 ¾ cub Canned tomatoes
2 tablespoon Red wine vinegar
½ teaspoon Caraway seeds, bruised
¼ cub Lemon juice

Preparation:

Heat oil in a skillet, add onion & bay leaves & cook 4 to 5 minutes, stirring occasionally. Meanwhile, peel the eggplant, slice it then dice.
Add pieces to skillet. Add rest of the ingredients. Raise heat till mixture begins to simmer then cover, reduce heat & simmer 20 minutes til the eggplant is very tender.

Ismail Merchant, "Indian Cuisine"

Stir Fry with Black Bean Sauce

Servings: 2

Ingredients:

2 tablespoon Fermented black beans
1 tablespoon Minced garlic
1 tablespoon Grated ginger root
¼ cub Sherry/vegetable stock
1/3 cub Thinly sliced onions
1 each Garlic clove, minced
½ cub Sliced bok choy
½ cub Julienned red pepper
1 cub Napa cabbage, sliced
1 teaspoon Honey
1 teaspoon Tamari sauce
1 teaspoon Cornstarch & 2 ts water
1 cub Cooked brown rice

Preparation:

SAUCE: Mash together the beans, garlic & ginger root in a mortar & pestle. Set aside.

STIR FRY: In a wok, heat sherry/stock to simmering. Add onion & stir for 3 minutes. Add garlic, bok choy, pepper & cabbage. Cover & steam for 5 minutes. Add honey, tamari & dissolved cornstarch. Cook & stir till sauce thickens slightly. Remove from heat & stir in 1 tb black bean sauce.
Serve over rice.

"Vegetarian Times" September, 1990

Stir-Fried Bean Curd with Green Beans in Hot Sauce

Servings: 4

Ingredients:

12 ounce Green beans
1 ½ Cakes bean curd
3 Garlic cloves
3 ½ tablespoon Vegetable oil
½ teaspoon Salt

SAUCE:
1 tablespoon Light soy sauce
1 tablespoon Hoisin sauce
½ tablespoon Yellow bean sauce (paste)
2 teaspoon Chili sauce
2 teaspoon Oil (Chinese chili oil opt.)
1 tablespoon Tomato paste

Preparation:

Trim the green beans and cut each one in half. Boil them in ample water for 2 minutes and drain well. Cut the bean curd into ¾-inch cubes.
Crush and chop the garlic.

Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and green beans. Stir-fry over medium heat for 2-½ minutes. Add the bean curd pieces and turn them lightly with the beans for 1-½ minutes. Pour in all the sauce ingredients. Turn and stir them together for 1 minute.
Cook and turn for 1-½ minutes and serve.

Serves 4-5 with rice and other dishes.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen Mintzias

Stir-Fried Vegetables with Tofu

Servings: 4

Ingredients:

2 tablespoon Sesame oil
2 medium Green bell peppers, diced
1 large Celery stalk, diagonally sliced
2 each Garlic cloves, minced
1 ½ cub Mung bean sprouts
2 bunch Scallions, chopped
¼ cub Toasted sunflower seeds
¼ cub Dry sherry
2 tablespoon Tamari
½ teaspoon Grated ginger
3 each Cakes of tofu, diced
Chinese noodles

Preparation:

Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted. Rest of the vegetables should be tender crisp.

Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve over grains or noodles.

Nava Atlas, "Vegetariana"

Strawberry & Apple Jam

Servings: 1

Ingredients:

500 g Strawberries
3 large Green apples
¼ cub Lemon juice
2 cub Water
1 kg Sugar, warmed

Preparation:

Wash, hull & half the strawberries. Peel, core & quarter the apples. Ten cut quarters into thin slices. Put all the ingredients, except the sugar, into a large pot. Cover & bring to a boil. Simmer until the fruit is tender. Add warmed sugar & stir till it has dissolved. Increase heat, stirring frequently & cook till setting point is reached.

Remove from heat & let stand for 5 minutes. Pour into warm sterile jars & seal.

Letts, "Jams, Pickles & Chutneys"

Strawberry Conserve

Servings: 1

Ingredients:

500 g Strawberries
1 ½ cub Sugar

Preparation:

Wash & drain fruit, then remove stalks. Cover friuit with ½ cup of sugar & stand overnight.

Strain liquid from strawberries. Place in pot, add remaining sugar & stir over low heat for 10 minutes. Do not allow to boil. Add fruit & cook till setting point is reached, about 20 to 30 minutes. Ladle into warm sterile jars.

Letts "Jams, Pickles & Chutneys"

Strawberry Jam

Servings: 1

Ingredients:

2 quart Strawberries
5 ½ cub Sugar
Boiling water

Preparation:

Wash & hull the berries. Place in a large pot. Cover with boiling water & let stand for 3 minutes. Drain. Add 2 ½ cups of water, boil hard for 3 minutes. Add remaining sugar & boil hard for another 3 minutes. Let stand overnight, either in large bowls or platters. Ladle into serile jars. Seal.

"From Our Parish Kitchens Cookbook"

Strawberry Jam

Servings: 1

Ingredients:

2 quart Fresh or frozen strawberries unsweetened
1 quart White sugar

Preparation:

Thaw & mash strawberries. Add white sugar. Boil for 8 minutes in a laege pot. Remove from stove & let cool. Stir & skim off any foam. Bottle in sterilized jars.

"Our Best to You Recipes"

Strawberry Jam

Servings: 1

Ingredients:

3 cub Crushed strawberries
5 cub White sugar
1 package Certo crystals
1 cub Water

Preparation:

Mix together fruit & sugar & let stand for one hour. Boil water & certo crystals hard one minute. Add fruit & place in jars. Refrigerate.

"Our Best to you Recipes"

Strawberry Liqueur Jam

Servings: 1

Ingredients:

500 g Strawberries
1 medium Green apple
Juice of 1 lime
1 ¾ cub Sugar
2 tablespoon Grand marnier

Preparation:

Wash & hull strawberries. Peel, core & finely chop apple. Add lime juice & let stand covered for 30 minutes. Microwave the fruit & juice for 4 minutes on high. Add sugar, stir & microwave 35 minutes on high, stirring every 10 minutes. Stand five minutes, pour into warm sterile jars. Seal.

Letts, "Jams, Pickles & Chutneys"

Stuffed Cucumber Rings

Servings: 4

Ingredients:

2 large Eggplants
A little oil
1 ounce Flaked almonds
1 small Onion, finely chopped
1 Garlic clove, crushed
1 tablespoon Fresh parsley, chopped
Salt & pepper
1 Cucumber
1 Lettuce
1 pound Tomatoes, sliced
Lemon wedges
Parsley sprigs

Preparation:

Preheat oven to 400F/200C.

Slice eggplants in half & rub oil lightly over the skin. Place face down on a greased tray & bake 1 hour. Leave to cool. Scoop out the insides & blend with the almonds, onion, garlic & parsley. Season well & chill thoroughly.

Cut cumcumber into 8 x 1 inch rounds. Scoop out the middle of each round to form a small case, be careful not to cut all the way through. Either leave the cases raw or blanch in boiling water for 5 minutes. Fill cucumber chunks with the eggplant pate.

Line a serving platter with lettuce & edge this with tomato slices. Put cucumber cases in the centre & garnish with lemon & parsley.

Sarah Brown, "Vegetarian Kitchen"

Stuffed Eggplant

Servings: 4

Ingredients:

2 large Eggplants
¼ cub Olive oil
1 large Onion, diced
2 each Garlic cloves, chopped
1 cub Mushrooms, sliced
1 cub Bulgur wheat
¾ cub Vegetable stock
1 teaspoon Oregano
Salt & pepper

Preparation:

Cut eggplants in half & scoop out pulp. Leave ½" skin. Place shells in shallow baking dish. Dice pulp.

Saute onions in oil till tender, don't brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed.

Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour ½ c water into baking dish. Bake at 350F for 40 minutes.

Posted by Mark Satterly in Intercook

Stuffed Grape Leaves

Servings: 6

Ingredients:

2 tablespoon Olive oil
1 medium Onion, finely chopped
5 cub Chopped mushrooms
1 tablespoon Dried parsley or to taste
¼ teaspoon Black pepper or to taste
⅛ teaspoon Cayenne pepper or to taste
¼ teaspoon Turmeric or to taste
1 cub Cooked yellow split peas
2 cub Cooked white or brown rice
1 ounce jar grape leaves
1 cub Water

Preparation:

In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping tablespoon of rice mixture (more or less depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 as an entree. Per appetizer serving: 91 cal.; 3g prot.; 2.5g fat; 14g carb.; 0 chol.; 94mg sod. From _Vegetarian Times_, March 1992

Stuffed Grape Leaves - Yalanchi Sarma

Servings: 4

Ingredients:

1 quart Water
8 ounce Preserved grape leaves stems removed
1 cub Cooked rice
1 medium Onion; grated
2 tablespoon Fresh parsley, minced
2 Tomatoes; finely chopped
1 teaspoon Dried mint
½ teaspoon Allspice
1 Garlic clove; minced
1 Lemon, juicedwater (as needed)

Preparation:

In a medium saucepan place the water and bring it to a boil. Remove the pan from the heat and add the grape leaves. Let the grape leaves sit in the hot water for 10 minutes. Remove them from the water and set them aside.

In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried mint, allspice, and garlic. Mix the ingredients together well. Let the mixture sit for 2 hours.

In the center of each grape leaf place a small amount of the rice mixture.
Fold the bottom of the grape leaf up and the sides over. Roll the grape leaf up.

Line the bottom of a large saucepan with some of the grape leaves. Place the rolled grape leaves on top, seam side down, so that they are tightly packed.

Sprinkle on the lemon juice. Add enough water to cover the rolled grape leaves. Place an oven-proof plate on top of the rolled grape leaves to press them down. Cover the pot and bring the liquid to a boil over high heat. Reduce the heat to low and simmer the rolled grape leaves for 45 to 60 minutes, or until most of the water is absorbed. Let them sit for 1 hour before serving.

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

Stuffed Green Peppers

Servings: 4

Ingredients:

6 each Green peppers
1 cub Olive oil
2 each Onions, chopped
1 tablespoon Parsley, chopped
1 teaspoon Marjoram
2 teaspoon Salt
½ teaspoon Pepper
4 each Tomatoes, chopped
2 cub Cooked rice
2 tablespoon Chopped walnuts

Preparation:

Wash peppers & cut off & retain the tops. Remove seed & pulp & discard.
Heat oil in a pan & gently fry the onion for 2 minutes. Sprinkle on the herbs & salt & pepper. Add tomatoes & fry together for 2 minutes. Add cooked rice & nuts & fry together for 2 minutes.

Fill each pepper with the cooked filling. Place on a baking sheet & put on the caps. Pour a little oil on each & bake at 375F until the peppers are browned.

Jack Santa Maria, "Greek Vegetarian Cookery"

Stuffed Mushroom Caps

Servings: 10

Ingredients:

10 large Mushrooms
1 teaspoon Cold-pressed olive oil
¼ Onion; finely chopped
3 large Garlic cloves finely chopped
¼ teaspoon Basil
¼ teaspoon Oregano
1 tablespoon Fresh parsley, chopped
1 slice Whole wheat breadmade into crumbs in blender
⅛ teaspoon Pepper
1 tablespoon Natural soy sauce
1 tablespoon Sherry

Preparation:

1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp cloth. Remove the stems and chop them finely.

2. Heat the oil (or water) in a skillet. Add the onion and cook until golden. Add the garlic and cook 1 minute more. Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes. Add additional salt and pepper if needed.

3. Place the mushroom caps, open side up, in a lightly oiled baking dish.
Fill each cap with the bread crumb mixture, forming a mound with your fingers.

4. Bake for 15 minutes and serve hot.

"The High Road to Health" by Lindsey Wagner and Ariane Spade.

FROM: LISA DEBOVSKI (NDTK86B)

Stuffed Mushrooms

Servings: 1

Ingredients:

8 large Mushrooms
3 tablespoon Olive oil
¾ pound Tomatoes, peeled & finely chopped
1 each Garlic clove, crushed
1 bunch Scallions, thinly sliced
3 tablespoon Chopped fresh chives
Salt & pepper to taste
½ tablespoon Lemon juice

Preparation:

Pre-heat oven to 350F. Wipe mushrooms clean. Remove stems & save for another use. Lightly oil baking sheet with 2 tb oil & lay mushrooms on it stalk side up. Pour ½ ts olive oil over each one & bake for 20 minutes. Remove from oven & set aside to cool.

Combine tomatoes, garlic & scallions on a chopping board & chop unil reduced to a puree. Put in a bowl & stir on the chives & salt & pepper.
Stir in the rest of the oilve oil & lemon juice. Fill each mushroom cap & serve.

"Vegetarian Times" December, 1991

Stuffed Okra

Servings: 6

Ingredients:

1 ½ pound Fresh okra, washed & dried
2 tablespoon Whole coriander seeds, coarsely crushed
1 tablespoon Whole cumin seeds coarsely crushed
2 teaspoon Fennel seeds
½ teaspoon Black pepper
1 tablespoon Garam masala
¼ teaspoon Cayenne
⅛ teaspoon Asafetida
½ teaspoon Turmeric
1 tablespoon Ground almonds
½ tablespoon Lemon juice
5 tablespoon Ghee
½ teaspoon Salt

Preparation:

Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving ¼-inch unslit at both ends. Be careful not to cut the pods completely in half.

Combine the crushed coriander, cumin & fennel seeds with the balck pepper, garam masala, cayenne, asafetida, almonds, lemon juice & 2 tb of ghee.
Blend well, using your fingers if necessary till you have a dry oatmeal type texture.

Using a butter knife, put about a ¼ ts of the stuffing into each okra pod, then press the edges closed & set aside covered till you are ready to cook.

Place the rest of the ghee in a large skillet & heat till hot. Add the stuffed okra pods & spread out in one layer. Keeping the heat moderate, cook for 5 minutes, covered. Gently turn the okra to ensure even cooking.
Continue this for 20 to 25 minutes or until the okra is completely cooked.

Place the okra on paper towels & toss with salt. Serve piping hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Stuffed Zucchini

Servings: 6

Ingredients:

6 medium Zucchini
1 pound Firm tofu
¼ cub Soy sauce
2 tablespoon Peanut butter
4 tablespoon Oil
1 cub Chopped onions
1 cub Chopped celery
1 ½ cub Sliced mushrooms
2 Cloves garlic, minced
½ cub Whole grain bread crumbs
½ teaspoon Oregano
½ teaspoon Basil
1 small Bay leaf
1 teaspoon Salt
2 teaspoon Sugar
¼ teaspoon Black pepper

Preparation:

Steam the zucchini for 5 minutes; cut in half and scoop out seeds. Cube the tofu and marinate for 2 hours in the soy sauce and peanut butter. Fry in 2 T oil until browned. Add 2 T oil to another pan and saute the onions, celery, mushrooms, the chopped zucchini pulp, and 1 clove garlic. Add the bread crumbs and marinated tofu and stuff mixture into zucchini shells.
Simmer the remaining ingredients and 4 cups water for 10 minutes and pour over zucchini shells.

Bake at 350 degrees for 25 minutes.

From _Favorite Vegetarian Recipes_, from the Society for Texas Animal Rights

DEEANNE [EatMoVeggies] at 19:13 EDT

Sunny Splits Soup

Servings: 6

Ingredients:

½ cub Green split peas
½ cub Yellow split peas
½ cub Red lentils
6 cub -Water
½ teaspoon Caraway seeds
1 Onion
2 Celery stalks; sliced
3 Carrots; sliced
3 medium Sunchokes; cut in 1" chunks(Jerusalem Artichokes)
½ teaspoon Salt
Black pepper; to taste

Preparation:

Rinse peas and lentils. Soak beans in 6 cups water up to 8 hours.
Using the same soaking water, bring the beans to a boil and skim off any foam that accumulates. Add caraway, onion, celery, carrots. Reduce heat and simmer, covered, for 40 minutes. Add the sunchokes, and salt and pepper to taste. Simmer an additional 10 minutes until sunchokes are crisp-tender.

Nutritional Information Per Serving: Protein - 14 grams (25%); Carbohydrates - 39.5 grams (72%); Fat - .5 grams (3%); Calories - 212; Sodium - 213 mg.; Cholesterol - 0 mg. Exchanges: 2 starch/bread, 2 veg.

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

Shared by Linda Martin

Super Sweet and Sour Tempeh

Servings: 4

Ingredients:

TEMPEH:
½ cub Water
2 teaspoon Salt
½ teaspoon Coriander, ground
1 each Garlic clove, minced
1 package Tempeh, cubed
¼ cub Cornstarch
Oil for deep frying

Sweet & Sour Sauce:
1 tablespoon Oil
1 each Onion, chopped
1 ¼ cub Water
2 ½ tablespoon Honey
4 teaspoon Soy sauce
1 tablespoon White vinegar
1 tablespoon Tahini
½ teaspoon Grated ginger
1 each Green onion, sliced
2 tablespoon Cornstarch

Preparation:

Mix water*, salt (reduce if you want), coriander & garlic in a bowl. Dip tempeh chunks into bowl & then coat with cornstarch. Deep fry in hot oil till golden brown. Drain on paper towels & set aside.

SAUCE: Heat oil in skillet & saute onion for 4 to 5 minutes. Add water, honey, soy sauce, vinegar, tahini, ginger & green onion. Bring to a boil.
Dissolve cornstarch in 2 tb water & stir into sauce. Stir till thickened.
Place tempeh chunks into the sauce & cook briefly over low heat till heated through. Serve over rice or pasta. Great hot or cold.

* I usually save the mixture that I've used to dip the tempeh chunks & add enough water to make up to ½ cup.

Adapted from Frances Moore Lappe, "Diet for a Small Planet".

Sweet & Sour Lentils with Brown Rice

Servings: 4

Ingredients:

½ cub Dry lentils
3 cub Water
2 tablespoon Vinegar
2 tablespoon Honey
1 tablespoon Tamari
½ teaspoon Grated ginger
½ cub Water
1 teaspoon Cornstarch
1 small Onion, sliced
2 tablespoon Oil
4 each Celery sliced diagonally

Preparation:

Bring water to a boil & cook lentils for 25 minutes. Drain & set aside.
combine vinegar, honey, tamari, ginger & water. Bring to a boil. mix cornstarch with a little water & add to sauce. Saute onion in oil till soft. Add pieces of celery & cook for 5 minutes over medium heat. Add lentils, mix well. Add sauce, simmer 5 minutes. Serve over rice.

"Vegetarian Times Cookbook"

Sweet and Sour Red Cabbage

Servings: 8

Ingredients:

3 pound Red cabbage core and shred
¼ cub Vegetable oil
1/3 cub Tamari soy sauce
1 teaspoon Ground ginger
4 Minced garlic cloves
1/3 cub Cider vinegar
3 tablespoon Honey
½ teaspoon Pepper

Preparation:

In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to 4 minutes, stirring to coat well with oil. Add remaining ingredients.
Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until tender.

Source Unknown

Sweet Pickled Carrots

Servings: 3

Ingredients:

2 pound Carrots; peeled
1 cub Sugar
2 cub Vinegar
1 ½ cub Water
1 teaspoon Salt
1 Cinnamon stick
1 tablespoon Mixed pickling spice

Preparation:

Serve these sweet-and-sour nibbles as cocktail food or give jars of them to friends.

Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into 3-inch-long sticks and pack upright in small hot sterilized jars. Combine sugar, vinegar, water and salt in saucepan. Tie cinnamon stick and pickling spice in cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes.
Fill jars with boiling syrup, leaving ½-inch head space. Adjust lids and process in boiling water bath 30 minutes.

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

Sweet Potato Pie

Servings: 8

Ingredients:

1 each 9" pie crust
4 medium Sweet potatoes
2/3 cub Water or soy milk
1 ½ tablespoon White miso
1 tablespoon Cornstarch
1 pinch Cardamom
1 pinch Cinnamon
1 pinch Nutmeg
1 pinch Ginger
¼ cub Walnut halves

Preparation:

Prepare pie crust & set aside.

Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 1 ½ hours till very soft.
Cool & then peel. Mash & add the rest of the ingredients. Blend till the mixture has a creamy consistency.

Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts.
Bake for 1 hour.

Chill or cool to room temperature before serving.

Variation. Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they rae well mashed.

"Vegetarian Times" October, 1991

Sweet Potato Soup

Servings: 6

Ingredients:

1 ¼ pound Sweet potato, diced, peeled
3 Carrots, chopped
1 large Celery stalk, chopped
1 Bay leaf
6 cub Water
2 tablespoon Lemon juice
1 teaspoon Hungarian sweet paprika

Preparation:

Put all vegetables with the bay leaf in a soup pot. Add water & bring to a boil. Simmer for about one hour. Stir occasionally.

Just befroe serving, add lemon juice & paprika. Remove bay leaf.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

Syrian Noodles with Lentils

Servings: 6

Ingredients:

2 tablespoon Vegetable oil
1 each Onion, chopped
3 each Garlic cloves, pressed
2 teaspoon Roasted cumin seeds, ground
1 teaspoon Roasted coriander, ground
2 small Cayenne peppers
2 cub Lentils, washed
1 each Bay leaf
7 cub Water
Salt & pepper
4 ounce Broken vermicelli

Preparation:

Heat oil in a large casserole. Saute onion & garlic until the onion is tender. Add cumin & coriander. Saute for another minute over medium heat.

Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt & pepper to taste, cover, reduce heat & simmer for 45 minutes. Simmer only until the lentils are just tender. Adjust seasonings.

Just before serving, bring back to a simmer & add the noodles. Cook until al dente, about 4 to 10 minutes. Serve at once in bowls.

In place of vermicelli, use wholewheat spaghetti noodles or macaroni.

Martha Rose Shulman, "Spicy Vegetarian Feasts"

Tabouleh (Burghul and Parsley Salad)

Servings: 6

Ingredients:

¾ cub Fine burghul
2 cub Cold water
2 cub Chopped parsley
½ cub Finely chopped spring onions
¼ cub Finely chopped mint
¼ cub Olive oil
2 tablespoon Lemon juice
1 ½ teaspoon Salt
½ teaspoon Freshly ground black pepper
2 Firm ripe tomatoes
Crisp lettuce leaves
¼ cub Lemon juice; mixed with:
½ teaspoon Salt

Preparation:

Place burghul in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further.

Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry.

Put burghul into a mixing bowl and add spring onions. Squeeze mixture with hand so that burghul absorbs onion flavour.

Chop parsley fairly coarsley, measure and add to burghul with mint.

Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well.

Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving.

Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste.

Serves 6-8

Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias

Tabouli Herb Salad

Servings: 4

Ingredients:

4 tablespoon Olive oil
3 Lemons, juiced
Salt (to taste)
Pepper (to taste)
2/3 cub #1 bulgur(the finest grain possible)
1 ½ bunch Parsley; finely chopped
2 tablespoon Fresh mint, chopped
2 Garlic cloves; minced
2 Tomatoes; finely chopped
1 bunch Scallions; minced
½ Onion; grated
1 Green bell pepper; seeded and finely chopped
½ Head romaine lettuce, washed, dried, and leaves separated.

Preparation:

In a small bowl place the olive oil, lemon juice, salt and pepper. Whisk the ingredients together. Set the dressing aside.

Place the bulgur in a strainer and rinse it with cold water. Squeeze out the excess water.

In a medium bowl place the bulgur, parsley, mint, garlic, tomatoes, scallions, onions, and green bell peppers. Toss the ingredients together well.

Add the dressing and toss it in well.

On each individual serving plate, arrange the romaine lettuce. Place the bulgur salad on top.

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

Tahini Sauce

Servings: 4

Ingredients:

2 Garlic cloves
¼ cub Tahini (sesame seed paste)
4 tablespoon Lemon juice
½ teaspoon Salt
4 tablespoon -Cold water

Preparation:

Process the above in a blender.

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

Tameya (Broad Bean Patties)

Servings: 10

Ingredients:

2 cub Dried broad beans
1 cub Chopped spring onions
¼ cub Chopped parsley
2 tablespoon Chopped coriander leaves
3 Garlic cloves
1 ½ teaspoon Salt
Freshly ground black pepper
¼ teaspoon Hot chili pepper
¼ teaspoon Bicarbonate of soda
Sesame seeds, optional
Oil for deep frying

Preparation:

Place beans in a bowl and cover well with cold water. Leave to soak for 2 days, changing water 2 or 3 times.

Drain beans and remove skins by pressing each firmly with fingers. Bean should pop out, otherwise tear skin with fingernail then squeeze.

Pass cleaned beans through food grinder using fine screen. Combine with spring onion, parsley, coriander, garlic, salt, peppers and soda. Pass through grinder twice more, then knead to a paste. Let mixture rest for 30 minutes.

With wet hands shape about a tablespoon of mixture at a time into thick patties about 4 cm (1-½ inches) in diameter. Dip each side in sesame seeds if desired. Place on a tray and leave at room temperature for 20 minutes.

Heat oil to 180øC (350øF) or until a cube of bread turns golden in 1 minute. Fry tameya a few at a time until deep golden brown, turning to brown evenly. Each lot should take 5 minutes to cook. Drain on paper towels. Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted salad vegetables, such as tomato, cucumber, sweet peppers and lettuce.

Food processor method: Combine prepared ingredients and process in 2 lots using steel blade. Mix well to evenly distribute flavours, rest mixture 30 minute then fry as directed above.

Makes 30

Source: The Complete Middle East Cookbook by Tess Mallos Typos by: Karen Mintzias

Tan Tan Noodles

Servings: 2

Ingredients:

1 tablespoon Peanut oil
¼ pound Sichuan preserved vegetables rinsed and finely chopped
1 tablespoon Finely chopped garlic
2 teaspoon Rice wine or dry sherry
1 tablespoon Chili bean sauce
1 tablespoon Chinese sesame pasteOR- peanut butter
1 tablespoon Dark soy sauce
1 tablespoon Sugar
2 cub Stock (chicken or vegetable)
½ pound Chinese flat thin noodles(dried or fresh, wheat or egg)

Preparation:

Heat a wok or large frying-pan over high heat and add the oil. Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock. Reduce the heat and simmer for 3 minutes over low heat.

Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.

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

Tandoori Tofu Brochettes

Servings: 4

Ingredients:

1 pound Extra firm tofu, drained
3 each Green onions
1 tablespoon Fresh ginger, minced
3 each Garlic cloves
1 tablespoon Brown sugar
1 tablespoon Soy sauce
1 pinch Saffron, dissolved in ½ c boiling water
½ cub Soy yogurt
2 tablespoon Chili powder
2 tablespoon Paprika
1 tablespoon Garam masala, optional
Salt & pepper to taste

BROCHETTES:
4 small Red onions, unpeeled
¼ pound Button mushrooms
1 pint Cherry tomatoes
1 each Green pepper, seeded & slice
Cilantro leaves & lemon wedges for garnish

Preparation:

Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds. Add remaining ingredients. Process 1 minute.

BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal. Refrigerate overnight. Prepare grill next day. Quarter onions & remove papery outer skins. Skewer vegetables & tofu alternately. Place on hot grill & brush with remaining marinade. Cover grill tightly & allow to smoke for 5 minutes. Don't peek. Trun once & cook for another 3 to 5 minutes. Garnish with cilantro & lemon wedges.

PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg Sod.; 5g Fiber.

"Vegetarian Times" July, 1993

Tasty Bean Curd

Servings: 2

Ingredients:

½ pound Flat noodles
3 tablespoon Oil
1 small Onion, sliced
1 cub Sliced broccoli
1 cub Sliced mushrooms
½ cub Sliced water chestnuts
½ cub Sliced bamboo shoots
1 cub Bean sprouts
2 each Garlic cloves, chopped
1 teaspoon Ginger, chopped
1 teaspoon Salt
1 teaspoon Brown sugar
2 tablespoon Soy sauce
2 tablespoon Dry sherry
1 tablespoon Sesame oil
1 ½ pound Bean curd, cubed
2 teaspoon Sesame seeds
2 tablespoon Cashew nuts
2 tablespoon Green onions, chopped
2 tablespoon Green peppers, chopped

Preparation:

Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm.

Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables.
Keep warm.

Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Tea Biscuits

Servings: 1

Ingredients:

3 cub White flour
4 teaspoon Baking powder
¼ cub Sugar
1 teaspoon Salt
2/3 cub Shortening
2 cub Water

Preparation:

Mix together the dry ingredients. Cut in the shortening. Add water, a little at a time & mix thoroughly. Using more flour if necessary, knead dough lightly until it is well mixed & not sticky. Roll dough with rolling pin to ½" thickness & cut with a cookie cutter. Place on cookie sheet & bake at 400F for 10 minutes.

Variation, add ½ c currants before adding the water.

Makes 18 biscuits.

Posted by Mark Satterly in Intercook

Tempeh & Bulgur Salad

Servings: 4

Ingredients:

2 tablespoon Oil
4 ounce Tempeh, cubed
½ Onion, chopped
½ cub Bulgur
4 large Mushrooms, chopped
1 cub Water
1 tablespoon Soy sauce
1 Celery stalk, diced
½ large Carrot, grated
1 Tomato, diced
2 tablespoon Fresh minced parsley
1 tablespoon Vinegar
1 tablespoon Lemon juice
1 ½ teaspoon Honey
½ teaspoon Dillweed
⅛ teaspoon Oregano
1 dash White pepper

Preparation:

Heat 1 tb oil in a large skillet & saute tempeh, onion, bulgur & mushrooms for 3 to 4 minutes. Add water & soy sauce. Bring to a boil, cover, reduce heat & simmer 15 minutes. Let cool to room temperature. Combine with remaining ingredients & mix well. Chill for at least 2 hours before serving.

Frances Moore Lappe, "Diet for a Small Planet"

Tempeh Mock Chicken Salad

Servings: 3

Ingredients:

6 ounce Tempeh
¼ cub Mayonnaise*
1 Celery stalk, finely chopped
2 tablespoon Minced dill pickle
2 tablespoon Minced onion
2 tablespoon Minced fresh parsley
1 teaspoon Prepared mustard
1 teaspoon Soy sauce
1 dash Garlic powder

Preparation:

Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into cubes slightly smaller than ½ inch. Combine with remaining ingredients & mix lightly. Serve on a bed of lettuce or as a sandwich filling.

* I use tofu based mayonnaise, blend the tofu well with a touch of salt & pepper, lemon juice & a crushed garlic clove.

Frances Moore Lappe, "Diet for a Small Planet"

Tempeh Paprikas with Tahini

Servings: 6

Ingredients:

2 tablespoon Sesame oil, toasted
2 large Onions, chopped
2 tablespoon Hungarian paprika
2 cub Vegetable stock
2 tablespoon Dark miso
1 pound Tempeh, cut to 32 triangles
1 teaspoon Soy sauce
1 tablespoon Cider vinegar
4 tablespoon Tahini
Chopped scallions to garnish

Preparation:

Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika till golden. Add 1 ½ cups stock & miso. Bring to a boil. Add tempeh, reduce heat & simmer 35 to 40 minutes.

Blend soy sauce, vinegar & tahini with remaining stock. Add to the skillet, stirring as it thickens. Be careful not to let it boil.

Garnish with scallions.

"Vegetarian Times" November, 1991

Tempeh Party Spread (Temspr)

Servings: 12

Ingredients:

8 ounce Tempeh, ready to eat * cut small
¼ cub Water
1 tablespoon Tahini
1 tablespoon Tamari
1 teaspoon Garlic Powder
½ teaspoon Cumin
¼ teaspoon Paprika
¼ teaspoon Tumeric
½ cub Minced Black Olives
½ cub Minced Onion

Preparation:

* Follow instructions on your tempeh to make it ready to eat; the tempeh I make is already pre-cooked and it is made with soybeans and barley.

Directions: Add all ingredients except the last two to a food processor and process until smooth. Then add the last two, mix by hand and then form into ball. Chill for at least two hours.

Serve with veggies or crackers.

Comments and/or improvements are welcome.
Gunter Pfaff, 73740,2515

Tempeh Stuffed Peppers

Servings: 4

Ingredients:

1 tablespoon Olive or toasted sesame oil
2 cub Onion
2 Cloves minced garlic
2 cub Fresh tomatoes, chopped
1 small Tomato, pureed to yield ½cup
½ cub Sauerkraut
4 medium Red or greeen bell peppers
12 ounce Soy or 3-5 grain tempeh,grated
2 tablespoon Dark barley or red miso, ortamari or shoyu
¼ cub Whole grain bread crumbs,cracker crumbs, or rolledoats
¼ cub Cooked beans (black, pinto,azuki, anazazi, or kidney)
2 tablespoon Dried onion flakes
2 teaspoon Dried garlic flakes OR1-2 cloves garlic, mincedfinely
1 teaspoon Dried oregano or basil
½ teaspoon Thyme or marjoram

Preparation:

Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot. Ad garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut.
Stir, cover then simmer on low heat 5-10 minutes.

Cut the cap off the vell peppers. Scoop out the insides, and discard the seeds.

In a mixing bowl, combine filling ingredients including tempeh, miso, bread crumbs, cooked beans, and seasonings. Mix with your hands briefly to distribute herbs and spices evenly. Diide filling into 4 balls, then stuff into each of the bell peppers.

Preheat oven to 350 degrees. Place bell peppers, upright, in the pot with the sauce. Cover and let simmer on top of the stove for 10 minutes.

Transfer the pot to the oven. Bake for 30 minutes. Remove lid and bake another 20-15 minutes.

Serve piping hot in bowls, topped with sauce. Accompany with whole grain bread or tortillas and salad.

Variation: in place of fresh tomato and tomato puree, use 2 cups finely grated carrot or minced winter squash, then add 1 cup of water or soup stock.

Per serving: 352 cal, 12 g fat
From _Vegetarian Journal_, Vegetarian Resource Group, May-June 1993 DEEANNE at 14:52 EDT

Teriyaki Grilled Corn

Servings: 6

Ingredients:

1 tablespoon Brown sugar
1 tablespoon Tomato paste
¼ teaspoon Cornstarch
2 tablespoon Water
1 teaspoon Sesame seeds
6 each Ears fresh corn

Preparation:

Place all ingredients, except corn, into a pot. Whisk togetehr & bring to a boil, stirring constantly. Reduce heat & simmer for 1 minute. Remove from heat.

Prepare grill. Husk corn & grill covered for 5 to 10 minutes. When almost done, baste with glaze two or three times.

PER SERVING: 70 Cal.; 1g Prot.; 0.4g Fat; 15g Carb.; 6mg Sod.; 4g Fiber.


"Vegetarian Times" July, 1993

Teriyaki Tempeh & Pineapple Salsa

Servings: 4

Ingredients:

¼ cub Tamari
2 tablespoon Mirin or sherry
¼ cub Pineapple juice
1 tablespoon Fresh ginger, grated
2 Garlic cloves; minced
1 pinch Red pepper flakes
4 Tempeh burgers

PINEAPPLE SALSA:
2 cub Fresh pineapple, diced
¼ cub Red onion, diced
¼ cub Green bell pepper, diced
½ Tomato; seeded, diced
1 Garlic clove; minced
1 Jalapeno pepper seeded, minced
2 tablespoon Fresh cilantro, minced
½ teaspoon Ground coriander seed
¼ teaspoon Ground cumin
⅛ teaspoon Salt

Preparation:

To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic and red pepper flakes in a shallow baking dish. Place tempeh burgers in marinade and set aside 15 minutes. Turn burgers occasionally to coat with marinade.

Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time.

Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa.

PER SERVING:
Calories: 213 Grams of fat: 6.4
Cholesterol: 0 % Fat Calories: 27
Grams Fiber: 6.6

Source: Delicious! Magazine, July/August 1993 Typed for you by Karen Mintzias

Tex-Mex Rice

Servings: 6

Ingredients:

¾ cub Onion, chopped
2 tablespoon Olive Oil
1 cub Rice, raw
¼ teaspoon Black Pepper
2 Garlic Cloves
2 ½ cub Vegetable Broth
1 ½ teaspoon Ground Cumin
1 Red Bell Pepper

Preparation:

Mince garlic. Remove seeds and dice bell pepper. In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned. Add chicken broth and bring to a boil. Stir in cumin and black pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes.

Posted by Sandee Eveland in Intercook

Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)

Servings: 6

Ingredients:

3 medium Cucumbers; sliced as thinly as possible *
Salt
½ teaspoon Dried hot pepper flakes
1 tablespoon Sugar; dissolved in:
¼ cub -Hot water
4 tablespoon White vinegar
2 tablespoon Minced red onion; -OR-
1 tablespoon -Minced scallions (Opt.)

Preparation:

*Note: The book says to peel the cucumbers only if they are waxed and even then leave on a few strips. I say to remove all the peel if it's been waxed. Yuck.

In a bowl, generously salt the sliced cucumbers. Allow to sit for at least 30 minutes, stirring occasionally.

Combine the other ingredients.

Squeeze out as much of the cucumber juice as you can, by wringing a handful at a time in a double layer of cheesecloth or a dish towel. Twist until you can extract no more juice.

Combine the squeezed cucumbers and the sauce in a serving bowl and refrigerate until ready to serve.

Source: Sundays at Moosewood Restaurant
Typed for you by Karen Mintzias

Thanksgiving Day Tofu

Servings: 4

Ingredients:

1 ½ pound Tofu
2 tablespoon Arrowroot
3 tablespoon Vogue Vegy Base
¾ teaspoon Sea salt
¼ teaspoon White pepper
1 ½ teaspoon Agar flakes; -=OR=-
1 teaspoon -Agar powder
2 tablespoon Barley malt syrup
2 tablespoon Water

SAGE DRESSING:
½ cub Finely diced onions
½ cub Finely diced celery
½ cub Finely diced carrots
2 Garlic cloves; minced
2 tablespoon Unrefined corn oil
½ teaspoon Ground sage
¼ teaspoon Dried basil
3 tablespoon Vogue Vegy Base
1 teaspoon Sea salt
⅛ teaspoon Black pepper
1 cub Water
2 cub Cubed dry whole wheat bread

Preparation:

This is a superb substitute for the traditional Thanksgiving turkey. It's also good for other times of the year! It's really the dressing that carries this dish. The corn oil gives it that wonderful buttery taste that poultry dressing usually has.

DIRECTIONS
==========
Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste. Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a thin layer on the ends.) Use all but about 1 cup of the paste.

Firmly but gently press the dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu. (The tofu will eat into the foil.)

Bake in a preheated oven at 350 F for 30 to 40 minutes. Then remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes.
Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice.

SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer.

Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Then remove from heat.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
ISBN: 0-89815-377-8
Typed by Karen Mintzias

Thunder & Lightning

Servings: 4

Ingredients:

8 ounce Dry chick peas, soaked
1 pound Elbow macaroni
2 each Garlic cloves, crushed
2 tablespoon Olive oil
1 tablespoon Basil
1 tablespoon Parsley
Olive oil for drizzling

Preparation:

Drain & wash chick peas. Cook for 50 to 60 minutes, or until tender.

Meanwhile, cook the macaroni in a large pan of boiling water, lightly salted for 10 minutes, or until just resistant to the bite. Drain.

Saute garlic in a large skillet in olive oil for a few minutes. Add cooked, drained chick peas & macaroni. Mix in the basil & parsley. Cook over a very low heat, stirring occasionally, til the flavours are absorbed & the mixture is heated through. Season with salt & pepper & serve hot with a crisp green salad.

Adapted from Sarah Brown's "Vegetarian Kitchen"

Tibetan Roast

Servings: 4

Ingredients:

1 teaspoon Oil
4 ounce Buckwheat
4 ounce Onion, diced
8 ounce Mushrooms, chopped
¼ pint Red wine
¼ pint Stock
4 ounce Walnuts
8 ounce Spinach
1 teaspoon Rosemary
1 teaspoon Sage
Salt & pepper

Preparation:

Preheat oven to 375F.

Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes. Add onions & mushrooms & cook for a few more minutes. Pour in the wine & stock & bring to a boil. Reduce heat & simmer for 20 minutes. Add more stock if necessary.

Grind the walnuts finely. Wash & cook spinach without water for 6 minutes. Drain off any excess liquid & chop thoroughly.

When buckwheat is cooked, remove pan from heat & let cool slightly. Stir in walnuts & spinach. Mix in the herbs & mix well. Season to taste.

Grease a 1 LB loaf tin & press in the mixture. Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch. Let it stand for 10 minutes, then turn out onto a plate. Serve with roasted vegetables & greens.

Sarah Brown, "Vegetarian Kitchen"

Tofu Bourguignon

Servings: 4

Ingredients:

2 pound Firm tofu cut into 1 in. squares
1 ½ cub Dry red wine
¼ cub Tamari
4 Garlic cloves; pressedWater as needed
2 tablespoon Olive oil
2 cub Sliced onions
4 cub Sliced mushrooms
4 Bay leaves
1 teaspoon Thyme
1 teaspoon Tarragon
4 tablespoon Whole wheat pastry flour

Preparation:

Place the pieces of tofu in a large, shallow dish. Mix together the wine, tamari, and garlic. Pour the mixture over the tofu, add water as need to cover it, and let it marinate for at least one hour. If the tofu is going to marinate for more than an hour, place in the refrigerator.

Place the marinated tofu on a well-oiled cookie sheet, reserving the marinade. Bake at 375oF for 35-45 minutes or until crispy and brown. Turn the tofu over once during the baking so that it browns on both sides.

While the tofu bakes, heat the oil in a large pan and slowly saute the onions. When the onions are almost tender, add the mushrooms and the herbs. Saute for a few minutes more. Add the flour and mix well. Remove the pan from the heat and stir in a little of the marinade. Continue stirring until a paste is formed. Return the pan to the heat and slowly add the remaining marinade, stirring constantly. Add the baked tofu and simmer until thickened.

Serve over pasta, rice or millet.

From: allison@Ingres.COM (ALLISON FINK, HR EXT 2907)

Tofu Burgers

Servings: 8

Ingredients:

30 ounce Tofu
1/3 cub Grated carrot
¼ cub Minced leeks
2 tablespoon Ground roasted sesame seeds
Oil for frying

Preparation:

Mash tofu. Combine with carrot, leeks & sesame seeds. Knead as if kneading bread, for 3 minutes. When dough is smooth, moisten palms with oil & shape into patties.

Fry patties in oil as if frying regular meat hamburger. Fry till crisp & nicely browned, about 4 minutes per side. Drain & serve hot in a hamburger bun with mustard, lettuce, ketchup, pickle & tomato.

Frances Moore Lappe, "Diet for a Small Planet"

Tofu Cottage Cheese

Servings: 1

Ingredients:

½ pound Tofu
1 tablespoon Oil
1 teaspoon Vinegar OR
1 teaspoon Lemon juice
½ teaspoon Dill
1 teaspoon Tamari
1 teaspoon Nutritional yeast

Preparation:

Mash the tofu. Add remaining ingredients and mix well.
Chill and serve.

DEEANNE at 14:52 EDT

Tofu Cream Cheese

Servings: 1

Ingredients:

12 ounce Tofu
½ teaspoon Salt
⅛ teaspoon Caraway seeds
¼ teaspoon Dill
Juice of 3 small limes
2 tablespoon Water

Preparation:

Place all ingredients in blender and blend until creamy. Serve on bread or baked potatoes.

DEEANNE at 14:52 EDT

Tofu Dip

Servings: 2

Ingredients:

8 ounce Tofu
½ large Ripe avocado
2 Garlic cloves; chopped
2 teaspoon Minced fresh ginger
½ cub Parsley leaves(stems removed)
2 tablespoon Lemon juice
1 tablespoon Tahini or peanut butterOR- sunflower seed butter
1 tablespoon Applesauce; -=OR=-
1 pinch -Sugar or a little Honey

Preparation:

Blend all ingredients in a food processor until very smooth.

This delicious and healthful combination will compliment your garden beauties while it woos the most timid tofu skeptic. You cna serve it with fresh vegetables or crackers or use it as a sandwich filling.

Makes about 2 cups.

Source: Cooking from the Garden - by Rosalind Creasy ISBN: 0-87156--731-8
Typed for you by Karen Mintzias

Tofu Indonesian-Style

Servings: 4

Ingredients:

¼ cub Smooth peanut butter
¼ cub Soy sauce
¼ cub -Water
½ teaspoon Oriental sesame oil
½ teaspoon Ground ginger
1 teaspoon Rice vinegar
1 tablespoon Brown sugar, firmly packed
2 Garlic cloves minced or pressed
1 tablespoon Sesame seed
3 Green onionsends trimmed, thinly sliced
1 pound Regular tofu; drained
Hot cooked rice
Major Grey chutney

Preparation:

In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed, and onions.

Spoon about ¼ of the peanut butter mixture into an 8-inch-square pan.
Cut tofu ito 4 equal slices. Lay slices side by side in pan (trim slices to fit, if needed, tucking scraps into corners).

Spoon remaining sauce over tofu. If made ahead, cover and chill up to 4 hours.

Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25 minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu and rice. Offer chutney to add to taste.

Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g carbo.; 1,115 mg sodium; 0 mg chol.

Source: Amelia Lane - Bend, Oregon
Sunset magazine - April, 1992
Typed for you by Karen Mintzias

Tofu Kebabs

Servings: 2

Ingredients:

4 ounce Firm tofu
1 tablespoon Garlic, minced
1 tablespoon Onion, minced
¼ teaspoon Oregano
1 teaspoon Tamari sauce
1 tablespoon Rice vinegar
1 cub Cubed vegetables of choice

Preparation:

To drain tofu, line a plate with paper towels, placew tofu on top of plate & cover with more towels. Press with a good weight fpr 10 minutes. Then cut into 2" cubes.

place cubes in a bowl with garlic, onion, oregano & tamari sauce & vinegar. Let marinate, stirring frequently for 30 minutes or more.

Pre-heat broiler or grill. Skewer vegetables, adding tofu cubes alternately. Broil or grill till lightly browned & heated through.

"Vegetarian Times" September, 1990

Tofu Loaf

Servings: 4

Ingredients:

1 tablespoon Oil
2 each Garlic cloves, diced
1 each Onion, diced
1 each Carrot, diced
1 each Red bell pepper, diced
1 each Celery stick, diced
2 tablespoon Tamari
2 pound Tofu, mashed
4 slice Wholewheat bread
1 tablespoon Oil
1 tablespoon Tamari
½ teaspoon Garlic powder
1 cub Nutritional yeast
½ cub Tahini
½ teaspoon Basil
½ teaspoon Oregano
½ teaspoon Turmeric

Preparation:

Heat oil in a skillet, add garlic, onion, pepper, carrot & celery. Season with 1 tb tamari. Cook till vegetables are tender. Remove from heat & put in a large mixing bowl. Add mashed tofu. Cut bread into crouton sized pieces & quick fry in remaining oil with rest of tamari, garlic powder & 5 tb nutritional yeast. Add to tofu mixture. Add rest of the ingredients. Mix well. Place in a well oiled casserole dish & press down very well. Bake at 350F for 35 minutes. Allow to cool slightly, then turn out on a plate. Slice & serve. Excellent cold too.

"The Cookbook for People Who Love Animals"

Tofu Mayonnaise

Servings: 1

Ingredients:

½ pound Soft tofu
¼ cub Oil
1 tablespoon Lemon juice
1 tablespoon Sugar
1 ½ teaspoon Prepared mustard
1 teaspoon Apple cider vinegar
½ teaspoon Salt

Preparation:

Combine all ingredients in a blender and beat until smooth and creamy.

DEEANNE at 14:52 EDT

Tofu Milk

Servings: 1

Ingredients:

4 ounce Tofu
½ To 2/3 c water
2 teaspoon Maple syrup

Preparation:

Combine all ingredients in blender and puree until smooth. Use the lesser amount of water for a light cream consistency, the full amount for milk.

Makes about 1 cup.

DEEANNE at 02:51 EDT

Tofu Nut Patties

Servings: 8

Ingredients:

½ cub Water
1 tablespoon Egg replacer
1 cub Whole wheat bread crumbs
½ cub Roasted almond butter
½ cub Walnuts, finely chopped
½ cub Sunflower seeds, lightlyroasted
½ cub Millet or brown rice,precooked
2 tablespoon Almond oil
2 tablespoon Parsley
1 tablespoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Thyme
½ teaspoon Marjoram
½ teaspoon Sea salt
⅛ teaspoon Rosemary, ground
½ pound Tofu, crumbled

Preparation:

Mix the water and egg replacer together.

Blend the remaining ingredients, except for the tofu, in a food processor.
Process until well mixed, then stir in the tofu.

Form into 8 patties. Place on grill or in frying pan and grill until browned on both sides.

Per patty: 316 cal, 10 g protein, 19 g fat, 19 g carbohydrates, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation DEEANNE [EatMoVeggies] at 19:14 EDT

Tofu Paneer

Servings: 6

Ingredients:

¼ cub Corn oil, unrefined
1 cub Diced onions
2 tablespoon Minced garlic
4 teaspoon Minced ginger
1 ½ teaspoon Salt
1 teaspoon Tumeric
⅛ teaspoon Cayenne pepper
2 teaspoon Ground coriander
4 teaspoon Cilantro
2 tablespoon Garam marsala(see recipe below, or use commercial blend)
35 ounce Canned Italian tomatoes
½ pound Firm silken tofu
1 ½ cub Green peas(pref. fresh, OR frozen)

GARAM MARSALA:
5 3" cinnamon sticks
1 cub Whole cardamom pods
½ cub Whole cloves
½ cub Whole cumin seeds
½ cub Whole black peppercorns
¼ cub Coriander seeds

Preparation:

Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes.

Drain the juice from the tomatoes into the sauteed vegetables. Then crush the tomatoes by hand and add them to the vegetables. Dice the tofu into ½-inch cubes and add to the vegetables. Continue to cook for 10 to 15 minutes over low heat. Then add the peas and cook another 4 minutes.
Serve hot over brown rice. A coriander coconut chutney (or other chutney) is an excellent accompaniment.

GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a baking sheet and roast for 30 minutes, or until the spices give off an aroma. (Some chefs suggest roasting each ingredient separately, since each gives its characteristic aroma at a different time.)

Separate the cardamom pods from the seeds. Discard the pods. Crush the cinnamon. Combine the cinnamon, cardamom seeds, and other spices until the mixture is powdery. Store in a sealed jar.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.
: ISBN: 0-8981555-377-8
: Typed for you by Karen Mintzias

Tofu Provencal

Servings: 4

Ingredients:

1 pound Firm tofu; patted dry and cut into ½" cubes
3 Garlic cloves; minced
2 medium Onions; chopped
35 ounce Canned plum tomatoes w/juice (chopped)
1 tablespoon Tomato paste
2 cub Diced green beans
½ teaspoon Dried basil
½ teaspoon Dried oregano
1 Bay leaf
Pepper; to taste

Preparation:

Heat a bit of oil in large skillet. Stir fry tofu until golden. Remove from pan and drain.

Saute garlic and onions for about 5 mins. Add tomatoes, their juice and tomato paste, stir until blended.

Return tofu to pan, add remaining ingredients and toss thoroughly. Cover and simmer 15 mins or until green beans are tender. If sauce is too thin boil uncovered to reduce.

We LOVE this quick simple dish; sometimes I will substitute Zukes, or squash, or mushrooms for all or part of the tofu. Enjoy.

A quick easy companion dish:

One box of NEAR EAST Bulghur Pilaf and some fresh mushrooms.

Slice mushrooms and add to sauce pan. Pour on water needed for Pilaf and bring to a boil add NE mix and simmer 15 minutes. It is GREAT!
From Quick Vegetarian Pleasures by Jeanne Lemlin (an EXCELLENT every day cookbook)

B.DONIVAN [Brian...] at 18:56 EDT

Tofu Provencal Club Sandwich

Servings: 4

Ingredients:

1 tablespoon Olive oil
¼ cub Lemon juice
½ cub Vegetable bouillon
1 teaspoon Worcestershire sauce
2 Garlic cloves; minced
1 tablespoon Fresh herbs, chopped(thyme, marjoram, -OR- oregano)
¼ teaspoon Black pepper
1 pound Reduced-fat tofu; drained
1 Red bell pepper sliced in rings
1 Yellow bell pepper sliced in rings
1 Red onion; sliced in rings
1 bunch Arugula or red leaf lettuce
1 Loaf French bread (whole wheat)

BASIL MAYONNAISE:
½ cub Reduced-fat mayonnaiseOR- tofu mayonnaise
¼ cub Fresh basil
⅛ teaspoon Garlic powder
⅛ teaspoon Black pepper

Preparation:

To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire sauce, garlic, herbs and black pepper in a shallow baking dish.

Slice tofu lengthwise into four steaks. Add tofu, peppers and onion to marinade. Set aside 15 minutes. Turn tofu and vegetables occasionally to coat with marinade.

Combine mayonnaise, basil, garlic and pepper in a blender or food processor and puree until smooth. Refrigerate until serving time.

Remove tofu from marinade. Grill over medium-hot coals 7 to 8 minutes each side until golden and edges start to crisp. When touf is ready to be turned, place vegetables on the grill and cook 3 to 5 minutes each side until edges start to blacken.

To make sandwiches, cut French bread into four equal lengths, then slice each side in half. Spread cut surfaces with Basil Mayonnaise. Build sandwiches beginning with a layer of grilled tofu, followed by arugula then peppers and onions.

Per Serving (using egg mayonnaise I think -K.M.):
Calories: 535 Grams of Fat: 15 % Fat Calories: 25 Cholesterol: 10 mg Grams of Fiber: 11.3

Source: Delicious! magazine, July/August 1993 Typed for you by Karen Mintzias

Tofu Ribs

Servings: 4

Ingredients:

FORMATTED BY S. GRABOWSKI:
1 pound Firm tofu
2 tablespoon Cold pressed oil
8 Bamboo skewers
BBQ sauce as needed
1 cub Soy sauce (marinade)

Preparation:

Slice tofu ½" thin, marinade in soy sauce minimum 8 hours in fridge.
Pre-heat oven to 300F. Cut the marinated tofu slices lengthwise into 3 strips per slice. Brush the tofu slices on all sides with oil and lay them, side by side, in a dish. The slices should not touch. Bake for 40 minutes.
Remove from the oven and let cool for 5 minutes. Pass bamboo skewers carefully through the width of each slice. Five to six slices will fit on one skewer without touching. Cover with barbecue sauce and pre-heat the broiler. Broil 6 inches from the heat for about 5 minutes, turn over, and repeat. The tofu can become dark but scorching will make it bitter.

From The High Road to Health CookBook by Lindsay Wagner

Tofu Ricotta Cheese

Servings: 1

Ingredients:

2 pound Firm tofu
1/3 cub Lemon juice
4 teaspoon Sugar
1 teaspoon Salt
4 tablespoon Oil
2 teaspoon Basil
1 teaspoon Garlic

Preparation:

Grind tofu through a food mill or mash with fork. Mix in other ingredients.
Use in recipes that call for a Ricotta style filling.

DEEANNE at 14:52 EDT

Tofu Salad

Servings: 2

Ingredients:

1 pound Firm tofu
¼ cub Tahini
1 teaspoon Mustard
1 tablespoon Tamari
1 tablespoon Eggless mayo
¼ cub Onion; finely chopped
1 small Garlic clove; minced
¼ cub Shredded carrots
1 tablespoon Chopped fresh parsley

Preparation:

Mash tofu. Add other ingredients and mix well. Spread on toast, pita, crackers, or roll up in lettuce leaves.

Tara McDermott
tara@starburst.umd.edu

Tofu Sour Cream

Servings: 1

Ingredients:

10 ½ ounce Firm tofu
1 tablespoon Vegetable oil
1 tablespoon Nutritional yeast (optional)
2 tablespoon Lemon juice
3 teaspoon Vinegar
1 dash Salt

Preparation:

Combine all ingredients n a blender and blend until smooth.

DEEANNE at 13:13 EDT

Tofu Triangles

Servings: 30

Ingredients:

½ pound Firm tofu
1 tablespoon Corn or canola oil (amount may be doubled)
1 teaspoon Minced ginger root
½ cub Chopped onion
1 tablespoon Curry powder; blended with:
2 tablespoon Water
1 teaspoon Cornstarch; blended with:
1 tablespoon Water
1 tablespoon Sesame oil
20 Wonton skins
Oil for deep-frying
¼ pound Fresh mushrooms; minced
1 Soy sauce (or double amount)
¼ teaspoon Pepper
1 teaspoon Sherry
¼ teaspoon Paprika
1 teaspoon Low sodium instant bouillon chicken, or vegetable (amount may be doubled)

Preparation:

Dry the tofu and crumble into small pieces with a fork. Heat oil in a nonstick wok; saute ginger root until brown. Add chopped onion and blended curry powder; stir and cook for 2 minutes.

Add tofu, mushrooms, soy sauce, pepper, sherry, paprika and bouillon; bring to a boil. Add sesame oil and blended cornstarch; mix well. Cool.

Place a portion of the curried tofu (about 2 teaspoons) in the center of a wonton skin. Fold the skin diagonally into the shape of a triangle. Seal the edges with water.

Heat oil for deep-frying. Fry the tofu triangles until brown and crisp.
Serve with vinegar, equal amounts of soy sauce and vinegar, or Sweet and Sour Sauce, or eat plain. Makes 30 triangles.

Each triangle:
Calories: 36 Fat: 2 gm (saturated fat = 7%) Carbohydrates: 3 gm Cholesterol: 0 mg Protein: 1 gm Sodium: 21 mg Fiber: 0 gm Calcium: 11 mg

Calculated with 2 tablespoons of oil for deep-frying.
[I'm guessing this is for low sodium soy sauce as well. -K.M.]

Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.
Typed for you by Karen Mintzias

Tofu Whip

Servings: 1

Ingredients:

1 pound Firm or extra-firm tofu drained & cut into chunks
¼ cub Maple syrup
1 tablespoon Vanilla
1 tablespoon Water, or more, optional

Preparation:

It's light, fast, and a perfect complement to pies, puddings, and fruit compotes. Tofu Whip can be stored in the refrigerator for up to 1 week; if the mixture separates, blend it thoroughly before using. The recipe may be cut in half.

In a food processor or blender, blend all of the ingredients until very creamy, adding water if needed to achieve a whipped cream consistency.
Refrigerate until needed.

VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of fruit-sweetened preserves and some finely minced citrus peel. Choose the fruit and citrus flavors to complement the dessert.

Makes about 2 cups

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

Tofu Whipped Cream Topping

Servings: 1

Ingredients:

10 ½ ounce Firm tofu
¼ cub Vegetable oil
¼ cub Confectioners sugar
½ teaspoon Lemon juice
¼ teaspoon Salt
1 tablespoon Vanilla

Preparation:

Combine all ingredients and blend in blender until smooth. Serve immediately or chill.

DEEANNE at 14:52 EDT

Tofu Yogurt

Servings: 1

Ingredients:

1 pound Tofu
1 Frozen banana, sliced
1 Ripe banana, sliced
Chopped fruit
2 tablespoon Sugar
¼ cub Water
1 teaspoon Vanilla
1 teaspoon Raisins

Preparation:

Combine all ingredients, except chopped fruit and raisins in blender; blend at medium speed for 45 seconds. Add fruit and rains. Chill in freezer for 30 minutes.

DEEANNE at 14:52 EDT

Tofu Yogurt Sauce

Servings: 1

Ingredients:

10 ½ ounce Soft tofu
¼ cub Vegetable oil
1 tablespoon Lemon juice
1 tablespoon Syrup
1 teaspoon Dijon mustard
¼ teaspoon Salt

Preparation:

Blend all ingedients in blender until smooth and creamy.
DEEANNE at 14:52 EDT

Tofu-Pumpkin Pie

Servings: 10

Ingredients:

2 cub All-purpose flour
½ cub Shortening
1 teaspoon Salt
4 tablespoon Cold water
1 pound Firm tofu
16 ounce Pumpkin, canned
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
½ teaspoon Salt
1 teaspoon Vanilla
¾ cub Brown sugar
¼ teaspoon Ground cloves
1/3 cub Safflower oil
5 tablespoon Candied ginger, chopped

Preparation:

Crust: Combine flour, shortening & salt. Add water a little at a time to form a firm dough. Do not add too much. Wrap dough in wax paper & chill for a minmum of 30 minutes. Roll out & palce in a 10" tart pan.

Filling: Pre-heat oven to 350F. Combine all filling ingredients except candied ginger. Slowly add 3 tb of ginger. Pour filling into pie crust & bake for 1 hour. Remove from oven, allow to cool & sprinkle remaining ginger on top of pie.

"Vegetarian Times" November, 1991

Tofu-Strawberry Dessert

Servings: 4

Ingredients:

24 ounce Tofu, chilled & mashed
4 ½ tablespoon Honey
2 teaspoon Vanilla extract
15 each Strawberries, cut vertically into halves
¼ cub Sliced hazelnuts

Preparation:

Combine the tofu, honey & vanilla in a large serving bowl. Mix well with a fork. Dot the surface with strawberries, then sprinkle with nuts.
Serve.

Shurtleff & Aoyagi, "The Book of Tofu"

Tomato & Dill Soup

Servings: 5

Ingredients:

2 Onions, minced
2 Cloves garlic, chopped
1 teaspoon Olive oil
4 cub Chopped plum tomatoes
1 cub Diced sweet red peppers
¼ cub Diced celery
2 tablespoon Chopped green chilies
2 cub Stock
2 teaspoon Fresh dill, chopped
2 tablespoon Chopped fresh cilantro
½ teaspoon Cayenne
¼ teaspoon Cumin

Preparation:

Combine all ingredients except dill, cilantro, cumin, cayenne & salt. Bring to a boil & simmer for 25 minutes. Let cool slightly, then puree. Stir in remaining ingredients with some salt & pepper. Serve warmed or chilled.

Nava Atlas, "Vegetariana"

Tomato Jam

Servings: 1

Ingredients:

1 ½ kg Tomatoes
100 g Glace pineapple
1 each Green apple
1 tablespoon Grated lemon rind
½ cub Lemon juice
3 ½ cub Sugar

Preparation:

Peel & coarsely chop tomatoes. Coarsely chop pineapple. Peel, core & grate apple. Combine the fruit in a large pot. Bring to a boil, simmer uncovered for 20 minutes. Stir in lemon juice.

Add sugar & stir till dissolved. Boil rapidly, uncovered, for 45 minutes or until a setting point is reached. Remove from heat & stand for 5 minutes. Pour into warm sterile jars & seal.

Letts, "Jams, Pickles & Chutneys"

Tomato Kachumber

Servings: 4

Ingredients:

2 large Tomatoes, cut into thin wedges
2 each Scallions, chopped
2 teaspoon Chopped fresh mint
½ teaspoon Grated ginger
4 teaspoon Fresh lime juice
4 teaspoon Vegetable oil
¼ teaspoon Black mustard seeds
Salt to taste

Preparation:

Combine the tomatoes, scallions, mint, ginger & lime juice in a medium bowl. Heat the vegetable oil in a small skillet. Add the mustard seeds.
Have a cover ready to contain the seeds as they begin to pop. Remove from heat. Pour over the other ingredients, add salt to taste & lightly toss.
Let mariante for 30 minutes before serving.

"Sundays at Moosewood Restaurant Cookbook"

Tomato Soup

Servings: 4

Ingredients:

1 Onion; coarsely chopped
1 tablespoon Olive oil
12 ounce Potatoes diced, peel if you like (I find it unnecessary)
14 ounce Canned tomatoes; -=OR=-
1 pound -Fresh tomatoes
900 ml Vegetable stock
Sea salt
Freshly ground black pepper

Preparation:

Fry onion in oil for 5 minutes, but do not brown. Add potatoes, cover & cook for a further minutes, stirring occasionally to prevent burning & sticking. Add stock, cover, boil & simmer for 15 to 20 minutes. Add seasonings. Blend till smooth. Return to the pot & gently heat. Garnish with parsley.

This recipe can be doubled very easily & frozen.

Courtesy of Mark Satterly

Tomato Soup with Pasta

Servings: 4

Ingredients:

3 tablespoon Olive oil
1 small Onion, chopped
1 pound Tomatoes, chopped
1 each Carrot, sliced
1 each Celery stick, sliced
1 teaspoon Salt
½ teaspoon Black pepper
1 teaspoon Basil
3 pint Stock
1 cub Small pasta/broken vermicell
1 tablespoon Chopped parsley

Preparation:

Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix wellwith the oil Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley.

Jack Santa Maria, "Greek Vegetarian Cookery"

Tomato-Leek Soup

Servings: 6

Ingredients:

2 pound Ripe red tomatoes
1/3 cub Fresh parsley
1 Large leek
2 Garlic cloves, minced
1 tablespoon Olive oil
6 ounce Can tomato paste
2 tablespoon Dry red wine
1 teaspoon Dill
1 ½ teaspoon Hungarian paprika
½ teaspoon Marjoram
¼ teaspoon Thyme
Salt & pepper to taste

Preparation:

Cut all but ½ LB of tomatoes into quarters. With parsley, process until well pureed. Dice the rest of the tomatoes & set aside.

Slice the white part of the leek into ¼" slices. Chop the tender green leaves. Discard all but a 2 or 3 of the tougher part of the leaves. Wash carefully. Put the leeks in a large pot along with the reserved green leaves, garlic & olive oil. Cover with 3 cups stock. Bring to a boil, lower heat & simmer for 5 minutes. Add the pureed & diced tomatoes. Add the rest of the ingredients. Simmer on low heat for 20 to 25 minutes.
Chill & serve.

Nava Atlas, "Vegetariana"

Tomato-Zucchini Casserole

Servings: 4

Ingredients:

1 ½ teaspoon Chili powder
1 tablespoon Parsley flakes
½ teaspoon Garlic powder
½ teaspoon Onion powder
⅛ teaspoon Salt
⅛ teaspoon Black pepper,ground
3 cub Zucchini,thinly sliced,fresh
1 pound Tomatoes,fresh,sliced
¼ cub Bread crumbs,white,fresh
1 tablespoon Vegetable oil

Preparation:

1. Combine chili powder, 1 ½ teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3.
Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5.
Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~

Posted by Kaz Glover in Intercook

Topig (Lenten Chick Pea Kofta)

Servings: 8

Ingredients:

2 cub Chick peas
6 cub -Cold water
2 small Potatoes; boiled in jackets
1 ½ teaspoon Salt
Freshly ground white pepper

FILLING:
3 large Onions; halved & sliced
2 tablespoon -Water
¼ teaspoon Ground allspice
½ teaspoon Ground cumin
1/3 cub Pine nuts
1/3 cub Currants
¾ cub Tahina
Salt
Freshly ground black pepper

TO FINISH AND SERVE:
-Boiling, salted water
Olive oil
Ground cinnamon or paprika
Lemon wedges
Parsley sprigs

Preparation:

Serves: 8-12
Cooking time: 35 minutes

Soak chick peas in the cold water for 24 hours, in a cool place if weather is warm. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. (Dang, why not just leave the skins ON, this sounds like too much trouble! -KM) Drain well.

Pass the skinned chick peas through food grinder twice, using fine screen.
Alternatively, place in food processor container in 2 lots and process to a paste (NOW you're talking! -KM)

Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chick peas, add salt and a good grinding of white pepper. Blend thoroughly and keep aside.

Put sliced onions in a pan with the water, cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates. Turn into a bowl and cool.

Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahina, and salt and pepper to taste.

Take 4 pieces of unbleached calico or similar cloth, each about 50 cm (20 inches) square and scald in boiling water. Cool a little, then wring out well.

Open out a square of cloth on work surface and put a quarter of the chick pea paste in the centre. Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the centre, spreading it a little.

Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion. Smooth joins to seal well.

Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way.

Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or until topigs float and feel firm to the touch.

Lift out immediately and place on a tray, draining off water in tray.

Untie and invert topigs onto platter. Leave until cool.

When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, then slice in thick pieces.
Olive oil and lemon juice are added to individual taste.

NOTE: Ready-skinned chick peas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut coloured.

Source: The Complete Middle East Cookbook, by Tess Mallos Typos and smart remarks by: Karen Mintzias

Trio of Grains with Sweet Corn Coulis

Servings: 6

Ingredients:

COUSCOUS:
1 cub Cooked Couscous
1 ½ tablespoon Cucumber, finely diced
1 ½ tablespoon Pine Nuts, roasted
1 ½ tablespoon Mint, fresh, finely minced
1 ½ tablespoon Lemon Juice
2 tablespoon Tomato Concasse (see note)
1 tablespoon Herb-Infused Olive Oil
Salt and Pepper, to taste

BASMATI RICE:
1 cub Basmati Rice, cooked
2 tablespoon Spinach, chopped and sauteed
2 tablespoon Tomato Paste
1 ½ tablespoon Zucchini, blanched and finely diced
Salt and Pepper, to taste

QUINOA:
1 cub Quinoa, cooked
2 tablespoon Shiitake Mushrooms, finely sliced and sauteed
2 tablespoon Shiitake Mushroom Duxelles (see note)
1 tablespoon Red Bell Pepper, roasted and finely chopped
1 ½ teaspoon Tarragon, fresh, finely chopped
1 ½ teaspoon Hazelnut Oil
Salt and Pepper, to taste

SWEET CORN COULIS:
6 Ears Sweet Corn (in husks)
1 tablespoon Water (up to double amount)
Salt and Pepper, to taste

GARNISHES:
Sage Leaves, fried (see note)
1 pinch Finely Julienned, lightly fried Zucchini (see note)

Preparation:

Each of the three grain combinations can be formed using timbales or other molds, or by the quenelle method using two large tablespoons.

COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through. Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together). Unmold mixture and set aside.

Repeat procedure with basmati rice ingredients; set aside.

Repeat with quinoa ingredients; set aside.

COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked. Discard husks and remove kernels from cobs. In a food processor blend kernels with enough water to produce a sauce. Pass mixture through a fine strainer, and season the liquid with salt and pepper.

TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate. Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini.

NOTES:
To make tomato concasse, peel, seed and dice tomatoes and toss with olive oil, salt and pepper.

To make shiitake duxelles, finely mince mushrooms and saute in oil with a pinch of minced shallot or onion.

To fry sage leaves and zucchini for the garnishes, heat ¾ inch of oil in a pan to 350 F (a drop of water should ripple and pop on surface of the oil); fry sage leaves for 1 minute, remove to a paper towel and drain. Repeat with finely julienned zucchini, frying just until golden.

Created by: Charlie Trotter, chef extraordinaire, Chicago

Source: Vegetarian Times, April 1993

Shared by: Norman R. Brown

Tuscan Bread

Servings: 1

Ingredients:

1 ounce Fresh yeast; -=OR=-
2 package -Instant dry yeast granules
1 ¼ cub Warm water (125F)
2 ¼ cub Unbleached white flour
¼ cub Whole wheat flour

Preparation:

IN A LARGE BOWL, DISSOLVE the yeast in the water. Mix the 2 flours and stir them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and ¼-inch thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1-inch thick and roll it again. (This activates the web of gluten that will keep the loaf from flattening out in the oven.) FOR A ROUND LOAF, tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter. FOR AN OBLONG LOAF, roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length.
Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a water-filled sprayer handy. Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles. Spray water into the oven before closing the door, and spray twice more at 2-minute intervals.
Bake for 50 minutes or until golden brown. The bread should have a hollow sound when you knock on its bottom.

Makes 1 Loaf

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

Usal (A Mung-Bean Curry)

Servings: 2

Ingredients:

1 cub Mung beans - cooked (Save the water)
1 medium Onion - chopped fine
1 piece of ginger - grated
3 Garlic cloves - minced
1 medium Tomato - chopped
1 teaspoon Cumin seeds
1 Green chile (opt); chopped
1 teaspoon Cayenne (optional/to taste)
1 pinch Turmeric
½ teaspoon Cumin powder; -AND-
1 teaspoon Coriander powder; -OR-
1 teaspoon -curry powder

GARNISH:
Lemon juice
Cilantro; chopped
2 teaspoon Oil

Preparation:

Method:

Heat oil. Add cumin seeds, green chile. After seeds pop, add onions, ginger, garlic. Saute till onions are pink. Add tomato - saute some more. Add the spice powders. Fry briefly. Add mung beans. and may be a cup of water. Salt to taste. Let simmer gently for 10-15 mins.
Granish.

Serve with rice/flat breads.

Freezes well.

From: IN%"vyju@EE.ECN.PURDUE.EDU" 3-FEB-1993 09:39:02.44 vyju manian

Vegan Chocolate Sponge Cake

Servings: 8

Ingredients:

2 cub Self-rising flour(pref. 85% whole-wheat)
¼ cub Cocoa powder
3 teaspoon Baking powder
1 1/3 cub Vanilla sugarOR- Superfine sugar
9 tablespoon Sunflower oil
1 ½ cub Water
Vegan margarinefor greasing

TO DECORATE:
1 Qty. Chocolate Fudge IcingOR- Chocolate Buttercream
Dark chocolatecoarsely grated
Confectioners' sugar

VEGAN LEMON CAKE VARIATION:
½ cub -additional flour
2 tablespoon -Lemon juice
1 -Lemon, rind grated

Preparation:

Preheat the oven to 325 F. Grease two 8- to 8-½-inch shallow cake pans and line the base of each with a circle of greased wax paper.

Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar, oil and water. Mix well to a batter-like consistency. Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.

Turn the cakes out onto a wire rack and strip off the wax paper. Allow to cool completely.

Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest. Sprinkle on a little grated chocolate and confectioners' sugar.

Variation: VEGAN LEMON CAKE: Use the additional amount of flour and omit the cocoa powder. Replace 2 tb. water with lemon juice and add the grated lemon rind. Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica.

Rose Elliot, "The Complete Vegetarian Cuisine"

Vegan Fruit Cake

Servings: 8

Ingredients:

2 ½ cub 100% whole wheat flour
1 teaspoon Mixed spice
¼ pound Vegan margarine; PLUS:
4 tablespoon Vegan margarine
1 cub Real Barbados sugar
1 ½ cub Mixed dried fruit
¼ cub Mixed candied peel
¼ cub Glac‚ cherriesrinsed and halved
1 Orange; rind grated
2 tablespoon Ground almonds
¼ cub Blanched almonds; chopped
½ cub Soy milk or water
2 tablespoon Vinegar
¾ teaspoon Baking soda
Extra vegan margarinefor greasing

Preparation:

Preheat the oven to 300 F. Grease an 8-inch layer cake pan and line with a double layer of greased wax paper

Sift the flour with the mixed spice into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds.

Warm half the soy milk or water in a small saucepan and add the vinegar.
Dissolve the baking soda in the rest of the soy milk or water, then combine the two mixtures.

Stir this mixture into the dry ingredients, stirring well so that everything is combined. Spoon the mixture into the prepared pan. Bake for 2 to 2-½ hours, or until a skewer inserted into the center of the cake comes out clean.

Leave the cake in the pan to cool, then remove and strip off the wax paper. Transfer to a wire rack and allow the cake to cool completely.

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

Vegan Macaroni & "Cheese"

Servings: 4

Ingredients:

3 cub Cooked elbow macaroni
¼ cub Dry sherry
2 each Green onions, thinly sliced
2 each Plum tomatoes, coarsely sliced
2 tablespoon Chives, minced
1 teaspoon Cornstarch
1 cub Cold vegetable broth
1 cub Shredded tofu cheddar
1 tablespoon Dijon
Freshly black pepper
Salt to taste
½ cub Toasted bread crumbs

Preparation:

Lightly oil a 1 ½-quart baking dish & pre-heat oven to 375F. Place cook pasta in a large bowl. In a skillet, bring sherry to a simmer. Add green onions & saute for 1 minute, stirring. Add tomatoes & chives.
Saute 2 minutes till tomatoes are slightly softened. Toss with pasta & set aside.

In a small bowl, dissolve cornstarch in cold broth & pour into skillet.
Heat to simmering. Add soy cheese & whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper & salt. Spoon into casserole dish. Top with bread crumbs. Bake 20 minutes.

Serve with a green salad.

"The Cookbook For People Who Love Animals"

Vegan Pasta Al Pesto

Servings: 4

Ingredients:

½ cub Minced spinach leaves
½ cub Minced fresh parsley
1 tablespoon Dried basil
1 tablespoon Olive oil, extra-virgin
3 each Garlic cloves, minced
1 tablespoon Light miso
¼ cub Pine nuts, toasted

Preparation:

Place all ingredients in a blender & puree to a smooth paste.

Toss with hot pasta of your choice.

"Vegetarian Times" September, 1991

Vegetable Bean & Noodle Casserole

Servings: 8

Ingredients:

1 ½ cub Onion,diced
1 ½ cub Celery,diced
3 tablespoon Salad oil
1/3 cub Flour,whole wheat
3 cub Veggie broth
1 Potato,medium,peeled/grated
½ pound Mushrooms,fresh,sliced
1 Tomato,peeled/chopped
½ teaspoon Rosemary
½ teaspoon Thyme
½ teaspoon Sage
½ teaspoon Salt,seasoned
¼ teaspoon Pepper,seasoned
¼ teaspoon Mustard,dry
2 cub Soy beans,cooked
3 cub Noodles,whole wheat cooked
3 Tomatoes,medium-size,sliced
1/3 cub Parsley,minced

Preparation:

1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~

Posted by Kaz Gover in Intercook

Vegetable Burgers

Servings: 8

Ingredients:

2 ounce Bulgur wheat
¼ cub Canola oil
1 ¼ cub Finely chopped mushrooms
1 ½ cub Finely chopped carrots
2 cub Finely chopped onions
2 tablespoon Minced garlic
¾ cub Walnuts
½ cub Sunflower seeds
½ cub Wheat germ
1/3 cub Chopped parsley
2 tablespoon Chopped dill
3 tablespoon Tahini (sesame seed paste)
1 ¼ cub Cooked chickpeas
3 tablespoon Tamari
3 tablespoon Lemon juice
¼ teaspoon Cayenne pepper
½ teaspoon Salt
¾ teaspoon Freshly ground pepper
¾ teaspoon Ground cumin
Oilfor rubbing burgers & grill

Preparation:

Put bulgar in a bowl of hot water, soak for 10 minutes or until tender,drain.

Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins. Let cook.

Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ.

Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper, and cumin until blended (small lumps ok).

Add to the sesame-bulgur mixture, mix well.

Chill thoroughly to firm the mixture.

Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a Wide spatula to keep from falling apart.

Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt.

Serves 8 to 10, depending upon size of patties/rolls.

Yum, with a nice chopped (medium dice) marinated fresh vegetable salad or coleslaw or carrot slaw.

From: swelch@pioneer.arc.nasa.gov (Shaun Welch) @Newsgroups:
rec.food.recipes

Vegetable Chili

Servings: 6

Ingredients:

½ cub Dry kidney beans
¼ cub Bulgur
½ cub Olive oil
1 small Red onion; cubed
1 small White onion; cubed
1 ½ tablespoon Minced garlic
½ cub Cubed celery
½ cub Cubed carrots
2 tablespoon Chili powder
2 tablespoon Ground cumin
½ teaspoon Cayenne pepper
1 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh oregano
1 Yellow squash; cubed
1 Zucchini; cubed
1 Green bell pepper; cubed
1 Red bell pepper; cubed
1 cub Sliced mushrooms
½ cub Cubed tomatoes
½ cub Tomato paste
¾ cub Dry white wine
Salt, pepper

Preparation:

Soak beans in cold water to cover overnight. Drain off water. Add 3 cups fresh water to beans and cook over medium heat until tender, about 45 minutes. Drain beans, reserving cooking liquid. Bring ½ cup water to boil. Pour over bulgur in bowl. Let stand 30 minutes to soften wheat (the water will be absorbed). Heat olive oil in large saucepan. Add red and white onions and saute until tender. Add garlic, celery and carrots. Saute until glazed. Add chili powder, cumin, cayenne, basil and oregano. Cook over low heat until carrots are almost tender. Add squash, zucchini, peppers and mushrooms and cook 4 minutes. Stir in bulgur, kidney beans, tomatoes and reserved cooking liquid from beans. Cook 30 minutes or until vegetables are tender. Mix tomato paste with white wine until smooth then stir into vegetable mixture. Season to taste with salt and pepper.

Makes 6 to 8 servings

Created by: Gelson's Markets, Southern California.

(C) 1992 The Los Angeles Times

Vegetable Curry

Servings: 4

Ingredients:

2 tablespoon Ghee
½ teaspoon Cumin seeds, crushed
½ teaspoon Coriander seeds, crushed
1 tablespoon Ginger root, minced
1 tablespoon Garlic, minced
½ cub Onion, diced
1 teaspoon Turmeric
1 teaspoon Garam masala
½ teaspoon Chili powder
1 each Dried red chili, minced
2 each Bay leaves
2 cub Mixed vegetables, chopped
1 cub Potatoes, diced
1 cub Tomatoes, diced
1 cub Water
1 teaspoon White vinegar
1 tablespoon Tamari
1 teaspoon Pepper

Preparation:

Heat ghee in a large pot. Add cumin, coriander, ginger, garlic & onion & stir-fry for 1 minute. Add turmeric, garam masala, chili powder, minced red chili & bay leaves. Mix well & stir-fry for another minute. Add vegetables, potatoes & tomatoes. Mix well & cook for another 5 minutes.
Add water & bring to a boil. Add remaining ingredients. Serve hot over boiled rice.

Adapted from Betty Jung, "The Kopan Cookbook"

Vegetable Curry with Cashews

Servings: 4

Ingredients:

1 tablespoon Ghee
2 each Garlic cloves, chopped
¼ teaspoon Cayenne
2 teaspoon Coriander
1 teaspoon Cumin
1 teaspoon Turmeric
1 each ¾" piece of ginger, sliced
2 medium Eggplants
1 small Cauliflower, divided into florets
2 medium Potatoes, diced
4 ounce Green beans, chopped
1 each Fresh green chili, chopped
2 ounce Grated coconut
4 ounce Boiling water
1 pound Tomatoes, skinned & chopped
Salt
4 ounce Toasted cashews

Preparation:

Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently.

Blanch eggplants in boiling water for 4 to 5 minutes. Drain & dice them.

Add all the vegetables, including the chili, to the pan. Fry gently for 7 minutes, stirring to mix thoroughly. Dissolve grated coconut in the boiling water & mix with vegetables. Add tomatoes, cover & cook for 20 minutes.

Just before serving, stir in toasted cashews & serve over rice.

Sarah Brown's "Vegetarian Cookbook"

Vegetable Dahl Soup

Servings: 1

Ingredients:

3 tablespoon Yellow split peas
3 tablespoon Mung beans
3 tablespoon Basmati rice
2 tablespoon Ghee
½ teaspoon Turmeric
⅛ teaspoon Asafetida
½ small Seeded green chili
1 each ½" piece of ginger root
2 each Medium sized carrots, sliced
½ small Cauliflower, in florets
6 each Red radishes
5 ¼ cub Stock
1 tablespoon Cumin
1 tablespoon Coriander
1 teaspoon Garam masala
½ teaspoon Black pepper
1 teaspoon Salt
2 tablespoon Minced coriander

Preparation:

Soak the split peas in hot water for 1 hour & drain. Wash the Mung beans well & pick out any loose stones & sticks, etc.

Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables & stock in large pot. Cook for about one hour.

Blend the vegetables at high speed to make a very creamy & smooth soup & return to the pot.

Sprinkle in the ground coriander, cumin & garam masala. Heat till almost boiling & simmer gently for 2 to 3 minutes, stirring to prevent burning.

Add the black pepper, salt & minced coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

Vegetable Enchiladas

Servings: 2

Ingredients:

4 each Corn tortillas
½ cub Salsa sauce
1 teaspoon Olive oil
1/3 cub Thinly sliced onions
1 each Garlic clove, sliced
½ cub Cubed eggplant
¼ cub Grated zucchini
1 tablespoon Sherry, optional
¼ can Diced green chilies
2 tablespoon Minced cilantro

Preparation:

Place tortillas in shallow pan. Spread salsa over them to soften them.
Let sit for 5 minutes. Turn tortiallas over & coat the other side.

While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently. Add garlic, eggplant, zucchini & sherry if using. Cook, stirring often, for 5 minutes or so, till eggplant begins to stick. Remove from heat & stir in chilies.

Pre-heat oven to 400F. Lightly oil a baking tin. Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables. Roll up tortillas & place seam side down in baking tin. Top with the rest of the sauce & cilantro. Bake for 15 minutes, until evenly browned.

"Vegetarian Times" September, 1991

Vegetable Gumbo

Servings: 6

Ingredients:

1 Onion, chopped
½ Green pepper, diced
2 Ribs Celery, diced
1 Garlic clove; minced
1 pound Okra, sliced, fresh, frozen
1 pound Tomatoes, fresh, or canned
2 cub Corn, fresh, frozen, canned
1 teaspoon Vegetable Bouillon granules
½ cub White Grape Juice
½ cub Water
¼ teaspoon Tabasco sauce
¼ teaspoon Paprika
2 tablespoon Fresh chopped parsley
1 tablespoon Basil or Rosemary, minced
Vegetable coating spray

Preparation:

Method: In a large heavy stew pot, place bouillon and ½ C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours)

Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.

Exchanges: 1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice in Houston

A.BROADDUS [Alice in Hou] at 08:55 EDT

Vegetable Jalfrezi

Servings: 4

Ingredients:

3 ounce Cauliflower florets
3 ounce Carrots, julienned
1 Green pepper, diced
4 ounce Green peas
4 ounce Almonds
2 ounce Cashews
1 medium Onion, chopped
½ cub Water
½ cub Vegetable oil
2 teaspoon Black pepper
2 teaspoon Chili powder
1 large Potato, boiled & diced
1 large Tomato, diced
2 teaspoon Mint
Salt, to taste

Preparation:

Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes. Drain the vegetables and plunge them into a bowl of ice water to stop cooking. Set aside.

Grind the almonds, cashews, and onions with water to create a smooth paste.
In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes. Add the pepper and chili powder, then the blanched vegetables. Add the potatoes, tomatoes, and paneer (homemade cheese).
Continue stirring while heating through. Add mint and salt. Makes 4 to 6 servings.

From: The Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas

Vegetable Lasagne:

Servings: 8

Ingredients:

9 Lasagne noodles(OR as much as needed)
1 pound Tofu
½ cub Tomato paste (or sauce)
1 -to:
2 cub Tomato sauce(as much as desired)
1 bunch Chard (or spinach)
3 tablespoon Nutritional yeast
½ teaspoon Salt
1 teaspoon Thyme
1 teaspoon Basil
3 tablespoon Canola oil
3 small Onions; -OR-
1 pound Mushrooms
3 Celery stalks
1 ½ cub Cauliflower

Preparation:

Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil. When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well.

Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down.

Saute the chard (or spinach) in a pan with just a little bit of oil.
When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked). Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE! I guarantee it'll be among the best lasagne you've ever had....

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

Vegetable Loaf

Servings: 4

Ingredients:

3 tablespoon Vegetable oil
2 each Garlic cloves, minced
1 large Onion, diced
1 each Green pepper, diced
2 each Celery stalks, diced
2 each Carrots, diced
½ pound Fresh mushrooms, sliced
2/3 cub Tamari
1 each Salt to taste, if needed
1 teaspoon Parsley
¼ teaspoon Cayenne pepper
4 large Potatoes, boiled & mashed
¼ cub Soy milk
1/3 cub Vegetable oil
3 tablespoon Orange juice
½ teaspoon Salt
1 ½ cub Whole wheat flour

Preparation:

Heat oil in a skillet Add the garlic & onions & saute for 3 minutes. Add the carrots, celery, green peppers & mushrooms & continue to saute for 5 minutes. Season well with the herbs & spices, including the tamari.

Combine the mashed potatoes with the soy milk. Add the saute to the potato mixture.

In a bowl, combine the oil, orange juice & salt. Gradually add the flour til lthe texture is moist & pliable. Roll the dough out on a floured board. Place rolled dough in a rectangular casserole so that the edges flop over the sides. Spoon the vegetables into the centre of the dough.
moisten the edges of the dough & seal into a loaf shape.

Place on a cookie shhet or leave in the casserole, making sure that whatever you use is oiled to prevent sticking. Bake for 40 minutes at 375F.

Serve with vegetables on the side, such as mashed turnip, peas or beans, & cabbage. Or whatever.

"The Cookbook For People Who Love Animals"

Vegetable Mafe

Servings: 6

Ingredients:

2 large Onions, chopped
4 tablespoon Peanut oil
2 cub Squash
4 each Turnips
4 medium Potatoes, quartered
2 large Carrots, chopped
½ small Cabbage, chopped
2 large Tomatoes, chopped
1 bunch Chard
2 each Chili peppers
2 cub Tomato sauce
¾ cub Peanut butter

Preparation:

Brown the onions in a moderately hot oil in a large skillet. Add vegetables one at a time sauteeing each one for a minute or two before adding the next. Stir in tomato sauce & about a cup of water. Reduce heat & simmer till all the vegetables are tender. Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes. Serve over rice.

"The African News Cookbook"

Vegetable Momos

Servings: 18

Ingredients:

2 tablespoon Ghee
½ tablespoon Minced ginger
½ tablespoon Minced garlic
½ cub Diced onion
1 teaspoon Garam masala
½ teaspoon Chili
¼ teaspoon Pepper
¼ teaspoon Salt
1 tablespoon Soy sauce
2 cub Mixed vegetables, parboiled finely chopped
1 cub Tofu, squeezed & crumbled
Momo wrappers see recipe
Momo sauce - see recipe

Preparation:

Melt ghee in a wok or skillet. Add ginger, garlic & onion & stir fry for 1 minute. Add garam masala, chili powder, pepper, salt & soy sauce.
Stir-fry for 30 seconds. Add vegetables & mix well. Remove from heat & place in a bowl. Add tofu & toss well. Allow to cool & drain off excess liquid. Put 1 tb of filling into each momo wrapper & seal closed with a little water. Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce.

Adapted from Betty Jung, "The Kopan Cookbook"

Vegetable Patties with Peanut Sauce

Servings: 4

Ingredients:

¾ cub Yellow split peas, soaked
1 ½ cub Water
1 cub Chopped onions
2 teaspoon Chopped garlic
½ tablespoon Minced ginger root
½ teaspoon Cumin
¼ teaspoon Cayenne
½ teaspoon Salt
½ teaspoon Black pepper
½ cub Chopped cilantro
1 teaspoon Fresh lemon juice
½ cub Wholewheat breadcrumbs
4 tablespoon Safflower oil
1 each Southeast Asian peanut sauce

Preparation:

Drain peas & rinse well. Place in medium pot with water & ½ cup of chopped onion. Stir in garlic, cumin, ginger, cayenne & salt. Bring to a boil & simmer for 30 minutes, till all the liquid is absorbed. Cool slightly.

In a blender, combine the peas with the remaining onions, pepper & cilantro. Puree for 1 minute. Transfer to a mixing bowl & add lemon juice & bread crumbs. Mix well. If too dry, add a little water. Shape into 8 patties.

Heat 2 tb oil in a medium skillet. Cook the patties for 7 minutes on each side. Drain on paper towels. Serve with peanut sauce.

"Vegetarian Times", April 1992

Vegetable Pullao

Servings: 8

Ingredients:

1 cub Whole mung bean picked over and washed
2 cub Long-grain rice
4 ½ tablespoon Vegetable oil
1 teaspoon Whole black mustard seeds
1 medium Onion peeled and finely chopped
4 medium Garlic cloves peeled and finely minced
1 teaspoon Peeled, minced ginger
1/3 pound String beans; trimmed and cut into ¼" pieces
2 teaspoon Garam masala
1 ½ teaspoon Ground coriander
2 ½ teaspoon Salt
2 tablespoon Finely minced parsley preferably Chinese

Preparation:

Put mung beans in a bowl with 3 cups water. Cover lightly and set aside for 12 hours. Drain beans and wrap in a very damp dish towel. Put the wrapped bundle in a bowl. Put this bowl in a dark place (like an unused oven) for 24 hours.

Wash rice well and soak in 4 cups of water for half an hour. Drain well.

Preheat oven to 325 F.

Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a medium-high flame. When hot, put in mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion. Stir and fry for about 5 minutes or until onion turns brown at the edges. Add the garlic and ginger. Fry, stirring, for about 1 minute. Turn heat to medium-low and add the mung beans, rice, string beans, mushrooms, garam masala, ground coriander, and salt. Stir and saute for about 10 minutes or until rice turns translucent and vegetables are well coated with oil.
Add 4 cups hot water and the minced parsley. Turn heat to a medium-high flame and cook, stirring, for about 5 minutes or until most of the water is absorbed. (There will be an inch or so of water at the bottom.) Cover the pot first with aluminum foil, crimping and sealing the edges, and then with its own lid. Place in heated oven for half an hour. Fluff up with a fork and serve.

Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typos by: Karen Mintzias

Vegetable Relish

Servings: 1

Ingredients:

1 ½ kg Ripe tomatoes
2 medium Onions
1 kg Zucchini
500 g Red bell peppers
500 g Green bell peppers
2 each Garlic cloves
2 tablespoon Salt
2 cub Cider vinegar
2 cub Sugar
1 cub Water
½ cub Cornflour
2 teaspoon Thyme
½ teaspoon Pepper

Preparation:

Peel & coarsely chop the tomatoes & onions. Coarsely chop the zucchini & peppers. Combine in a bowl. Process in a food processor in several batches till they are finely chopped. Place in a large bowl, sprinkle with salt & let stand, covered, overnight.

Place vegetables in colander & drain excess liquid. Place in a large pot, add vinegar & sugar & stir over low heat till the sugar is dissolved.
Bring to a boil & simmer for 3 minutes. Combine the remaining ingredients & blend till smooth. Add to the vegetables & bring to a boil, stirring constantly. Simmer till thickened. Remove from heat & pour into warm sterile jars. Seal.

Letts, "Jams, Pickles & Chutneys"

Vegetable Risotto

Servings: 4

Ingredients:

4 each Celery sticks, sliced
1 each Green pepper, chopped
4 ounce Carrots, sliced
2 large Onions, chopped
2 tablespoon Olive oil
2 each Garlic cloves, crushed
8 ounce Walnut pieces
6 ounce Long grain rice
Salt & pepper
1 pint Vegetable stock
1 pound Tomatoes, peeled & quartered
4 ounce Black olives
4 ounce Sweet corn
4 ounce Frozen peas
4 tablespoon Chopped fresh herbs

Preparation:

Heat oil in the wok & add the garlic & walnuts. Fry stirring frequently till the nuts are slightly browned. Remove them with a slotted spoon.
Add the prepared vegetables & cook till slightly softened. Stir in the rice & season to taste. Pour in the stock & bring to a boil. Cover, reduce heat & simmer gently for 10 minutes or so.

Mix together the tomatoes & olives. Stir corn & peas into the vegetable mixture in the wok. Place tomatoes & olives on top, do not stir them in & replace the lid. Simmer for 5 minutes. All the stock should be absorbed.
Before serving, stir in olives & tomatoes, nuts & herbs. Serve with a salad.

Bridget Jones, "Wok Cookery"

Vegetable Sausage (Hoy Jaw)

Servings: 4

Ingredients:

1 tablespoon Flour
2 tablespoon -Water
1 teaspoon Coarsely chopped garlic
1 teaspoon Coriander root (coarsely chopped)
1 teaspoon Whole black peppercorns
2 tablespoon Oil
2 ounce Taro; peeled and coarsely chopped
1 Carrot (more if desired) coarsely chopped
½ cub Water chestnuts coarsely chopped
2 ounce Pre-soaked Chinese mushrooms coarsely chopped
½ cub Beansprouts; coarsly chopped
2 tablespoon Light soy sauce
1 teaspoon Sugar
3 large Beancurd sheets
Oil; for deep-frying

TO GARNISH:
Lettuce
Mint leaves

Preparation:

Mix the flour and water to form a paste and set aside. In a mortar pound together the garlic, coriander root and peppercorns to form a paste. Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly. Add the flour and water paste and stir to thicken. Remove from the heat and leave to cool.

Drain the beancurd sheets and spread out on a flat surface. Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage. Place the 3 sausages in a steamer and steam for 15 minutes.
Remove and leave to cool.

When ready to serve, deep-fry the sausages until golden brown, drain and slice into ¼-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.

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

Vegetable Sausage (Hoy Jaw)

Servings: 4

Ingredients:

1 tablespoon Flour
2 tablespoon -Water
1 teaspoon Coarsely chopped garlic
1 teaspoon Coriander root (coarsely chopped)
1 teaspoon Whole black peppercorns
2 tablespoon Oil
2 ounce Taro; peeled and coarsely chopped
1 Carrot (more if desired) coarsely chopped
½ cub Water chestnuts coarsely chopped
2 ounce Pre-soaked Chinese mushrooms coarsely chopped
½ cub Beansprouts; coarsly chopped
2 tablespoon Light soy sauce
1 teaspoon Sugar
3 large Beancurd sheets
Oil; for deep-frying

TO GARNISH:
Lettuce
Mint leaves

Preparation:

Mix the flour and water to form a paste and set aside. In a mortar pound together the garlic, coriander root and peppercorns to form a paste. Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly. Add the flour and water paste and stir to thicken. Remove from the heat and leave to cool.

Drain the beancurd sheets and spread out on a flat surface. Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage. Place the 3 sausages in a steamer and steam for 15 minutes.
Remove and leave to cool.

When ready to serve, deep-fry the sausages until golden brown, drain and slice into ¼-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.

Vatcharin Bhumichitr "Thai Vegetarian Cooking"

Vegetable Saute with Miso Sauce over Linguine

Servings: 4

Ingredients:

2 tablespoon Safflower oil
2 Garlic cloves; minced
¼ cub Sliced shittake mushrooms
½ cub Zucchini, sliced
½ cub Eggplant, sliced
½ cub Yellow pepper, sliced
8 Scallions; finely chopped
¼ cub Miso
1 cub Vegetable stock
4 tablespoon Fresh chopped parsley
1 pound Cooked linguine

Preparation:

In a large saucepan, heat oil over medium heat. Add veggies and garlic and saute for about 3 minutes. Transfer to bowl. Add miso. Slowly add stock while stirring well. Add parsley, veggies and pasta. Toss and serve. Add more liquid if too thick.

From Bruce Jacobs, Head Chef of Bristol Farms Typed for you by Karen Mintzias

Vegetable Soup

Servings: 4

Ingredients:

2 tablespoon Oil
1 medium Onion, sliced
3 cub Chopped mixed vegetables
2 teaspoon Salt
½ teaspoon Black pepper
2 tablespoon Soy sauce
1 l Water
1 bunch Watercress cleaned & chopped

Preparation:

Heat oil in a soup pot & stir fry onion for 1 minute. Add vegetables, salt, pepper & soy sauce. Fry together for 2 minutes. Add water & bring to a boil. Simmer till the vegetables are tender. Add watercress & serve.

Jack Santa Maria, "Chinese Vegetarian Cookery"

Vegetable Soup

Servings: 4

Ingredients:

2 tablespoon Ghee
1 tablespoon Minced ginger
1 tablespoon Minced garlic
½ cub Onion, diced
¼ cub White flour
4 cub Water
2 cub Mixed vegetables, chopped
½ cub Chopped tomatoes
1 cub Tofu, drained & diced
¼ cub Green onions, chopped
1 tablespoon Tamari sauce
¼ teaspoon Black pepper

Preparation:

Melt ghee & stir-fry ginger, garlic & onion for 1 minute. Add flour & continue to stir fry for fro 3 to 5 minutes, till golden in colour. Add water a little at a time, whisking constantly to keep it smooth. Add vegetables, tomatoes, tofu, green onions & bring to a boil. Add the remaining ingredients. Simmer for 10 minutes. Thin with extra water if too thick. Serve hot.

Adapted from Betty Jung, "The Kopan Cookbook"

Vegetable Spring Rolls

Servings: 10

Ingredients:

1 ounce Cellophane noodles soaked in warm water for 20 min, drained and chopped fine
2 Squares bean curd finely chopped
3 small Potatoes; peeled and cut paper thin with a peeler and then shredded
1 tablespoon Tree ears; soaked in warm water 20 min, drained and chopped
1 cub Bean sprouts
1 medium Carrot; peeled paper thin, cut into 1 inch sections and shredded
1 White part of leek; chopped
1 dash Black pepper
10 Dried rice papers (banh trang)
2 cub Peanut oil

Preparation:

~- Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled. Place about 1 tbsp of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. F. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done.

Serve with Buddhist Nuoc Leo.

~- Disclaimer: This recipe is fat-city. There is another form of spring roll skin which is inherently sticky and stretchy (white and barely opaque), and doesn't require deep frying.
(One could lighly saute the carrots and potatoes beforehand.) I can't remember what this wrapper is called. BTW - With this alternate type of "spring roll" fresh chinese parsley or cilantro is often included.

~- Side note: About forming a spring roll from quartered rice paper...

Roll down once
V
:
*****
***** *****
*** FILLING ***
: Then turn in -> ** FILLING ** <- Turn in * *
* *
* *
* * | Continue rolling
* * | down
* * V
* *
*

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

Vegetable Stew with Nut Dumplings

Servings: 4

Ingredients:

½ pound Potatoes
1 each Parsley sprig
¼ pound Carrots
1 each Celery leaf
¼ pound Parsnips
2 ounce Onions
¼ pound Turnips
2 tablespoon Oil
½ tablespoon All purpose flour

DUMPLINGS:
2 tablespoon Oil
4 tablespoon Wholewheat flour
¼ cub Wholewheat breadcrumbs
¼ cub Finely chopped walnuts

Preparation:

Cut peeled & washed vegetables into small cubes. Combine oil & 1 ½ cups of vegetables. Cook till ight brown. Add flour & mix well. Add a pint of water & the rest of the vegetables. Cook slowly for about 90 minutes.
Season to taste & serve with the dumplings.

DUMPLINGS: Work oil into flour, crumbs & nuts. Add enough water to make a stiff dough. Roll & cut into walnut sized pieces. Cook for 25 minutes in rapidly boiling water.

"The Vegetarian Times Cookbook"

Vegetables with Peanut Sauce

Servings: 4

Ingredients:

THE SAUCE:
3 ½ cub -Water
3 tablespoon Natural peanut butter
2 tablespoon Cooking oil
1 medium Onion; chopped
4 medium Tomatoes; peeled, chopped
1 tablespoon Tomato puree
½ Green pepper
½ teaspoon Allspice
¼ teaspoon Thyme
Scotch Bonnet pepper to taste
½ teaspoon Paprika
1 Vegetable stock cube crumbled

THE VEGETABLES:
2 Yellow plantains
Peanut oil; for frying
1 tablespoon Butter (or margarine)
2 Carrots; cut lengthwise, then into thin sticks
½ pound Green beans; trimmed
1 medium Onion; sliced
Green onions; to garnish

Preparation:

SAUCE: Heat 1 cup of the water and add peanut butter, stir and allow to cook for 10 minutes, stirring to prevent sticking, then set aside. Put the oil into the saucepan, then add the onions and cook for 5 minutes together. Add all the other sauce ingredients, and the rest of the water (2 ½ cups) and the peanut sauce. Stir well and simmer for 20 minutes.

VEGETABLES: Peel the plantain, and slice and fry in hot oil until brownish on both sides. Drain on paper towels. Put the butter (or margarine) into a pan, on a moderate heat, saute the carrots, beans and onions for 15 minutes, then serve the vegetables onto plates with the plantains, pour the sauce over the vegetables and garnish with green onions.

Source: Caribbean and African Cooking, by Rosamund Grant Typos by: Karen Mintzias

Vegetarian Ginger Snaps

Servings: 1

Ingredients:

¾ cub Shortening
1 cub White sugar
2 teaspoon White vinegar
½ cub Molasses
1 teaspoon Salt
1 teaspoon Cinnamon
2 teaspoon Ginger
½ teaspoon Nutmeg
2 cub White flour

Preparation:

Beat shortening till fluffy. Add sugar & continue to beat until well combined. Add the rest of the ingredients in order, beating well after each addition. When the ingredients are well mixed, wrap the mixture in waxed paper & refrigerate for 1 hour to make the dough easier to handle.

On a floured board, roll out the dough until it is about an ⅛ inch thick. Using a cookie cutter, cut into cookies & place on a cookie sheet.
Bake 8 to 10 minutes at 275F. Cool for a couple of minutes on the sheet & then remove to a wire rack to cool.

Posted by Mark Satterly in Intercook

Vegetarian Kishke

Servings: 8

Ingredients:

2 Celery stalks; chopped fine
1 Carrot; grated
1 large Onion; chopped finely
½ cub Oil
1 ¼ cub Whole wheat flour
¼ cub Wheat germ
2 teaspoon Paprika
1 teaspoon Garlic powder
1 dash Pepper
2 tablespoon Soy sauce

Preparation:

Kishke traditionally is prepared by stuffing a seasoned mixture of flour, onion and meat into casings. This recipe is a flavorful vegetarian version.

Mix all ingredients in a large bowl. Spoon half of the mixture onto a piece of aluminum foil and roll into a cylinder. Repeat with remaining mixture.

Place cylinders on a cookie sheet or baking pan. Bake at 350 degrees for 45 minutes. Turn cylinders upside down and cook for an additional 45 minutes. Remove and discard foil.

From an old Vegetarian Times magazine.
Uploaded by Nan Blanchard; 73540,700

Vegetarian Ma Po Tofu

Servings: 2

Ingredients:

6 Dried Chinese blk mushrooms
2 3 2 x 1-inch pieces tofu cut into ½-inch cubes
8 cub Water
1 tablespoon Canned preserved vegetable(Szechwan, minced) rinsed
5 tablespoon Cold water
2 tablespoon Seasoned Vegetable Broth
4 teaspoon Chili oil
1 tablespoon Brown bean sauce
1 ½ teaspoon Cornstarch
1 teaspoon Soy sauce
½ teaspoon Oriental sesame oil
½ teaspoon Sugar
½ teaspoon Ground white pepper
2 tablespoon Vegetable oil
¼ cub Finely chopped green onions
1 ½ tablespoon Minced garlic
2 teaspoon Finely chopped fresh ginger
¾ cub Fresh or frozen peas; thawed
¼ teaspoon Szechwan Peppercorn Powder

Preparation:

Cover mushrooms with hot water and let stand 1 hour. Drain; cut off stems. Rinse caps well; squeeze dry. Cut into ⅛-inch dice. Set aside.

Place tofu in large sieve. Bring 8 cups water to boil. Pour into metal bowl just larger than sieve. Place sieve gently in water. Let tofu soak 30 minutes.

Drain tofu. Mix mushrooms and preserved vegetable in medium bowl. Mix 5 tablespoons water and next 8 ingredients in small bowl.

Heat vegetable oil in wok or heavy large skillet over high heat 1 minute.
Add green onions, garlic and ginger and stir-fry 1 minute. Add mushroom mixture and stir-fry 1 minute. Stir broth mixture. Add to wok with peas and stir-fry until sauce boils, about 1 minute. Add tofu and toss gently to coat with sauce. Cook 2 ½ minutes, tossing gently. Divide between plates. Sprinkle Szechwan powder over (recipe follows).

SZECHWAN PEPPERCORN POWDER: (Makes about 4 teaspoons) Heat heavy frying pan or wok over medium-low heat 1 minute. Add 1 tablespoon whole Szechwan peppercorns and stir until aromatic, about 4 minutes. Transfer to blender. Cool 10 minutes. Blend to a fine powder.
Store at room temperature.

Source: Bon Appetit, November 1988.
Typed for you by Karen Mintzias

Vegetarian Paella

Servings: 4

Ingredients:

¼ cub Olive oil
1 ¼ cub Long-grain brown rice
1 large Onion; peeled and sliced
2 large Garlic cloves; crushed
1 pinch Saffron strands
3 cub Light Vegetable Stock(generous measure) OR water
½ Lemon; thinly pared rind, cut into thin shreds
Salt
Freshly ground black pepper
1 pound Washed and trimmed leeks cut into 1-inch lengths
¼ cub Frozen peas
¼ cub Black olives, or more

TO GARNISH:
Parsley; chopped

Preparation:

Heat the oil in a large, deep pan. Add the long-grain brown rice and onion slices and stir until the rice is coated and begins to turn opaque.
Add the garlic, saffron, stock or wate, lemon rind and salt and pepper.
Mix well, then bring to a boil. Mix again, to distribute the saffron coloring.

Arrange the vegetables and olives attractively on top of the rice. Bring to a boil. Cover with a lid or foil and simmer for 45 minutes.

Sprinkle with parsley and serve straight from the pan.

May be served with blanched almonds, slivered Brazil nuts or whole cashew nuts- separately, in a bowl - for people to help themselves to if they like.

Variation: VEGETARIAN PAELLA WITH ARTICHOKES:
Use 4 to 6 globe artichokes instead of the leeks. Very tender baby artichokes can simply be quartered; otherwise cut the leaves and choke from the artichokes, then halve or quarter the artichoke bottoms. Garnish with artichoke leaves.

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

Vegetarian Paella

Servings: 4

Ingredients:

¼ cub Olive oil
1 ¼ cub Long-grain brown rice
1 large Onion; peeled and sliced
2 large Garlic cloves; crushed
1 pinch Saffron strands
3 cub Light Vegetable Stock(generous measure) OR water
½ Lemon; thinly pared rind, cut into thin shreds
Salt
Freshly ground black pepper
1 pound Washed and trimmed leeks cut into 1-inch lengths
¼ cub Frozen peas
¼ cub Black olives, or more

TO GARNISH:
Parsley; chopped

Preparation:

Heat the oil in a large, deep pan. Add the long-grain brown rice and onion slices and stir until the rice is coated and begins to turn opaque. Add the garlic, saffron, stock or wate, lemon rind and salt and pepper. Mix well, then bring to a boil. Mix again, to distribute the saffron coloring.

Arrange the vegetables and olives attractively on top of the rice. Bring to a boil. Cover with a lid or foil and simmer for 45 minutes.

Sprinkle with parsley and serve straight from the pan.

May be served with blanched almonds, slivered Brazil nuts or whole cashew nuts- separately, in a bowl - for people to help themselves to if they like.

Variation: VEGETARIAN PAELLA WITH ARTICHOKES: Use 4 to 6 globe artichokes instead of the leeks. Very tender baby artichokes can simply be quartered; otherwise cut the leaves and choke from the artichokes, then halve or quarter the artichoke bottoms. Garnish with artichoke leaves.

Rose Elliot, "The Complete Vegetarian Cuisine"

Walnut Rosemary Quinoa

Servings: 6

Ingredients:

1 tablespoon Sesame oil
1 small Onion
1 ¼ cub Quinoa, thoroughly rinsed
1 small Red bell pepper, diced
3 cub Water
1 teaspoon Tamari soy sauce
1 teaspoon Fresh rosemary OR
½ teaspoon Dried rosemary
1 cub Fresh or frozen peas
½ cub Walnuts, chopped

Preparation:

Preheat oven to 350 degrees. Heat oil in a saucepan and add onion and quinoa. Saute over medium heat, stirring constantly for 3 minutes. Add red bell pepper and saute an additional 2 minutes. Add water, soy sauce and rosemary. (If using fresh peas, add them now.) Bring contents to a boil; cover and simmer 15 minutes.

Meanwhile, roast walnuts in 350 degree oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve.

From _Favorite Vegetarian Recipes_ from the Society for Texas Animal Rights. Recipe by John Mackey, CEO, Whole Foods Markets, Austin, Texas.

DEEANNE [EatMoVeggies] at 19:13 EDT

Washed Lentils

Servings: 4

Ingredients:

1 cub Lentils
2 ½ cub Water
Salt
2 each Garlic cloves
1 each Green chili, chopped
1 teaspoon Black mustard seeds
3 tablespoon Ghee
1 teaspoon Cumin seeds
Chili powder

Preparation:

Wash lentils thoroughly. Place in pot with the water & bring to a boil over medium heat. Cook about 10 minutes.

Stir in salt, garlic, chili & mustard. Lower heat & simmer for 30 minutes till lentils are soft.

In a skillet, heat the ghee & toss in the cumin seeds & chili powder.

Top cooked dahl just before serving with ghee mixture.

Michael Pandya, "Indian Vegetarian Cooking"

West African Groundnut Stew

Servings: 4

Ingredients:

2 each Sweet potatoes
2 tablespoon Vegetable oil
3 each Garlic cloves, minced
3 tablespoon Grated ginger
2 tablespoon Coriander
½ teaspoon Cayenne
1 medium Onion, chopped
2 medium Toamtoes, chopped
4 cub Eggplant
½ cub Stock
1 cub Zucchini
2 each Green peppers, chopped
2 cub Tomato juice
½ cub Peanut butter

Preparation:

Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes.

Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes.

Serve on rice or millet & garnish with pineapple or banana slices.

"New Recipes From Moosewood Restaurant"

Wild Rice

Servings: 2

Ingredients:

½ cub Celery
½ cub Onion
½ cub Parsley, grated
½ cub Ghee
10 ounce Tofu
2 cub Water
½ cub Wild rice
½ cub Short grain brown rice
3 tablespoon Lemon juice
½ teaspoon Rosemary

Preparation:

In skillet, stir-fry celery, onion, and parsley in ghee for 10 minutes.
Blend tofu and water together; add to skillet; also add wild rice, brown rice, lemon juice and rosemary; bring to a boil. Reduce heat to low and let rice absorb moisture, about 30-40 minutes. Serve.

Posted by Mark Satterly in Intercook, adapted from a recipe posted by Anne Maclellan

Wild Rice and Hazelnut Salad

Servings: 6

Ingredients:

¾ cub Wild rice
½ teaspoon Salt
½ cub Hazelnuts
5 tablespoon Currants
1 large Orange, juice only
Citrus Vinaigrette with Hazelnut Oil (See RECIPE)
1 small Fennel bulb cut into small squares
1 Crisp apple
Freshly ground black pepper
Salt

Preparation:

PREHEAT OVEN TO 350F. Rinse the wild rice, and soak it in water for a half hour, then drain. Add 4 cups fresh water and salt, and bring to a boil.
Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes. Pour the cooked rice into a colander and let it drain briefly. While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty. Let them cool a few minutes; then rub them in a small kitchen towel to remove most of the skins. Don't worry about any flecks of skins that won't come off. Roughly chop the hazelnuts, leaving the pieces fairly large. Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed. Prepare the vinaigrette. Add the soaked currants and the fennel to the warm rice, and toss with the dressing. Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss. Season with freshly ground black pepper, and additional salt, if needed, and serve.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

Wild Rice Crepes

Servings: 4

Ingredients:

CREPES:
2 tablespoon Egg replacer (or arrowroot)
1 ½ cub Water
1 cub Soy milk
1 teaspoon Salt
4 tablespoon Oil
2 cub Flour
½ Garbanzo flour

STUFFING:
¾ cub Wild rice, uncooked
2 ¾ cub Stock
¼ medium Onion; minced
2 small Stalks celery; sliced thin
2 tablespoon Unrefined corn oil
¾ medium Onion; chopped coarse
¼ pound Button mushrooms sliced thick
6 Shiitake fresh or reconstitued, quartered or eighthed
½ Oyster mushroomsOR- chanrerelles mushroomsIf using oysters, separatethem into small clumps,if using chanterelles,halve them
1 large Tomato; chopped
½ teaspoon Powdered sage
1 pinch Powdered thyme
1 tablespoon Shoyu
Salt and pepper; to taste

NUTTY ALMOND SAUCE:
3 tablespoon Unrefined corn oilOR- soy margarine
4 tablespoon Unbleached flour
2 ½ cub Soy milk; heated
½ cub Almonds
¼ medium Onion; separated into leaves
4 Cloves
White pepper; to taste
3 dash Freshly grated nutmeg
Salt; to taste

Preparation:

FOR CREPES: Blend the egg replacer w/½C water until smooth. Add remaining ingredients and blend one minute at high speed.

Heat a crepe pan or non stick 8" skillet over low heat, brush the bottom lightly w/oil (I use unrefined corn oil). When pan is heated, take it off the burner, let cool about three seconds and pour 3-4T batter into it. Swirl the pan so the bottom is coated w/a thin layer of batter. Put the pan back on the burner and cook until lightly browned. Flip the crepe and cook until that side is lightly browned as well. Repeat w/remaining batter. This makes about a dozen crepes. Note that you will inevitably screw up the first crepe or two, but it will become fairly routine after that. Don't worry about it, I still do that after all these years.

FOR STUFFING: Saute the onion in a little dry white wine for a minute or two, then add wild rice and stock, cover tightly, bring to a boil, turn heat to low and cook about an hour, until all liquid is absorbed.

While the rice cooks, saute celery in oil until slightly tender, add onions and all mushrooms, and saute until all vegs are medium tender.
Add cooked rice, tomato and seasoning and cook another ten minutes or so. Fill crepes w/the mixture, roll them over it and heat in a preheated oven at 350 for about ten minutes.

Serve w/Nutty Almond Sauce and garnish w/parsley and a twisted orange slice.

FOR NUTTY ALMOND SAUCE: Toast almonds until golden, then pulverize.
(Don't overgrind or you'll get almond butter.)

Heat oil a few minutes in a heavy bottomed skillet, then stir in flour and cook 2-3 minutes on low, until fragrant. Stir in soy milk and continue to stir until it begins to thicken, then stir in seasonings.
Cover and cook 10 more minutes, but stir often to prevent scorching.
Stir in almonds and cook another 4-5 minutes.

Serve w/a simple spinach salad w/mustard vinaigrette and French bread, along
w/a chilled white wine.

From _The_Now_and_Zen_Epicure_ by Miyoko Nishimoto, Summerville, TN, The Book Publishing Co, 1991.

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

Wild Rice with Chestnuts

Servings: 6

Ingredients:

1 tablespoon Oil
5 medium Shallots peeled and finely chopped
2 Celery ribs; finely chopped
1 cub Wild rice; rinsed
1/3 cub Dried, peeled chestnuts
¼ cub Dried currants
2 teaspoon Aniseed
¼ teaspoon Sea salt; or to taste
4 cub Water
1 teaspoon Finely chopped orange zestOR- grated

Preparation:

PRESSURE COOKER: Heat the oil in the cooker. Add the shallots and celery and cook, stirring frequently, until softened slightly, about 1 minute.
Stir in the rice, chestnuts, currants, aniseed, salt, and water.

Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 25 minutes.
Allow the pressure to come down naturally or use a quick release method.
Remove the lid, tilting it away from you to allow any excess steam to escape. If the rice or chestnuts are not quite cooked, return to high pressure for a few minutes.

Drain (reserving the liquid for stock) and return to the pot. Cover and let steam over low heat for a few minutes to dry out. Fluff up as you stir in the orange peel. Break up chestnuts into 2 to 3 pieces with a fork, if desired.

STANDARD STOVETOP: Soak the chestnuts overnight. Drain and reserve the water. In a heavy 2-quart saucepan, heat the oil. Add the shallots and celery and saute for 1 minute. Add the chestnut soaking liqiud plus enough water to equal 3 cups and bring to a boil. Stir in the rice, reserved chestnuts, currants, aniseed, and salt. Return to the boil, cover, reduce heat, and simmer until most of the grains have butterflied and almost all the liquid has been absorbed, about 50 minutes. Let stand, covered, off heat for 10 minutes. If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon.

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

Wild Rice with Mushrooms

Servings: 4

Ingredients:

½ cub Wild rice
1 ½ cub Water
1 teaspoon Soy sauce
1 teaspoon Worcestershire sauce
1 tablespoon Ghee
½ cub Mushrooms; sliced
2 tablespoon Green peppers, chopped
1 small Onion, chopped
1 teaspoon Basil
1 tablespoon Parsley

Preparation:

Wash rice well in several changes of cold water. Strain & ensure that all dirt & stones have been removed.

Combine rice with water. Add the soy sauce & Worcesterhire sauce. Bring to a boil, reduce heat. Cover and simmer for 70 minutes.

Meanwhile, using a skillet, heat the ghee until hot. Add mushrooms & onion & saute for 2 minutes. Add the green pepper & continue to saute for another 3 minutes, until the onion is softened. Toss in the basil & parsley. Stir & remove from heat.

When the rice has softened & the water has almost been evaporated, stir in the saute mixture. Let simmer for another 5 minutes. Serve.

Posted by Anne Maclellan in Intercook

Wild Rice with Quinoa

Servings: 3

Ingredients:

2 ½ cub Water
1 teaspoon Soy sauce
½ cub Wild rice, washed & soaked
½ cub Quinoa

Preparation:

Combine the water & soy sauce in a pot & bring to a boil over medium high heat. Add wild rice & cover, reduce heat & simmer for 30 minutes. Add the quinoa, cover & simmer for a furtehr 20 minutes or until the water is all absorbed. Remove from heat & allow to steam, covered for 5 minutes.
Fluff with a fork.

"Quick & Natural Rice Dishes"

Wonton Soup

Servings: 6

Ingredients:

1 ½ cub Bok choy
1 tablespoon Peanut oil
6 cub Vegetable stock
Salt & pepper
25 each Wontons
3 each Scallions, thinly sliced on the diagonal

Preparation:

In a soup pot, saute the bok choy in the oil for 1 minute. Add the stock & bring to a boil. Lower the heat & simmer till the bok choy is just tender, about 5 minutes. Season.

In a separate pot, bring about 2 quarts of water to a boil. Drop the wontons into the boiling water & cook til ltender. Drain & add to the soup. Serve garnished with scallions.

"Sundays at Moosewood Restaurant Cookbook"

Wontons

Servings: 1

Ingredients:

2 tablespoon Peanut oil
1 ½ tablespoon Grated fresh ginger
2 medium Garlic cloves, pressed
2 each Tofu cakes, crumbled
½ cub Finely chopped scallions
2 teaspoon Dark sesame oil
2 tablespoon Tamari soy sauce
50 each Wonton wrappers
Bowl of lukewarm water
Cornstarch for dusting

Preparation:

Heat peanut oil in a wok. Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes. Add scallions, sesame oil & tamari & stir well. Set aside to cool.

Set up a work area with wonton wrappers, water & cornstarch. Place a wrapper in front of you in a diamond position. Drop a heaping teaspoonful of filling in the centre of the wrapper. Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left & right corners together above the filling. Overlap the tips of these corners, moisten with water & press together. Place completed wrapper on the corn-starch platter & continue till all wrappers are used.

FOR SOUP: Drop wontons into boiling water & cook for 5 minutes. Drain.

TO FRY: Heat 2 to 3 cups of oil in a wok till hot. Deep fry wontons in batches till golden, 2 to 3 minutes on each side. Drain. Serve with dipping sauce or duck sauce.

Uncooked wontons will keep in the freezer for a good 2 months if well wrapped. Thaw before frying, but they can be boiled straight from frozen & cooked 2 minutes longer.

"Sundays at Moosewood Restaurant Cookbook"

Yellow Rice

Servings: 4

Ingredients:

3 tablespoon Ghee
1 medium Onion, chopped
½ teaspoon Turmeric
2 each Bay leaves
4 each Cloves
4 each Black peppercorns
2 each 1" cinnmaon sticks
2 each Black cardamom pods
2 cub Brown rice, presoaked
¾ cub Water
3 tablespoon Green peas
1 teaspoon Salt
1 pinch Saffron

Preparation:

Heat ghee in a skillet. Saute onion over a medium heat till golden.
Reserve some of the onion for garnishing later.

Add turmeric to the skillet. Stir & heat briefly. Add the rest of the spices in order. Mix well.

Add the rice & stir a few times. Pour over water, stir & bring to a boil.
Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes.
Sprinkle with saffron & reserved sauted onion. Serve hot.

Michael Pandya, "Indian Vegetarian Cooking"

Zesty Green Split Peas

Servings: 1

Ingredients:

2 cub Green split peas;uncooked
8 cub -Water
2 Bay leaves
½ teaspoon Ground tumeric
1 teaspoon Salt
2 tablespoon Canola oil;(I used 2 Tsp)
2 teaspoon Ginger; peeled & minced
2 teaspoon Jalapenos; seeded & chopped
4 tablespoon Black mustard seeds; ground*
3 tablespoon -Water
3 ounce Coconut, shredded sweetened
1 pinch Soy margarine (optional)

FOR GARNISH:
Cilantro, chopped (optional)

Preparation:

*If black mustard seeds are not available, use 1 Tbs dry mustard.

Mix ground mustard powder in with water and allow to sit for 30 minutes.

Bring split peas and water to a boil. Lower heat to medium. Add bay leaves and tumeric (I forgot the tumeric--was good anyway). Simmer, covered, until peas are done, 40 to 45 minutes. (When pressed between the thumb and the index finger, they break easily.) While simmering, uncover occasionally and stir, adding a Tbs or so of hot water if the mixture sticks to the bottom of the pan. When cooked, remove and discard bay leaves. Add salt and keep warm. Heat oil in a small, 6-inch skillet over medium-low heat. Saute ginger root and jalape o until ginger is lightly browned, 1 to 2 minutes.
Add mustard paste and cook for another minute, stirring constantly. Add coconut and stir several times. Remove from heat. Pour over the pea mixture and stir. (I had to drain my peas, because I still had lots of water in mine.) Let stand covered for 15 minutes. Add a dab of soy margarine if desired and garnish with cilantro. (I didn't use the cilantro)

I think this would make a good filling for pita pockets. I didn't think the peas were "zesty" enough, so I sprinkled hot pepper vinegar on mine.

Per serving: 113 cal; 5g prot; 5g fat (with 2 TBS of oil); 13g carb; 0 chol; 274mg sod; 3g fiber.

From Vegetarian Times magazine date unknown

J.DUCKETT1 [Kat] at 23:13 EDT

Zucchini Squash Burgers

Servings: 24

Ingredients:

5 Zucchini (or any othervariety of summer squash)
2 tablespoon Oil
4 Garlic cloves
4 large Onions, diced
2 Carrots, diced
1 Green pepper, diced
5 tablespoon Tahini or peanut butter
3 tablespoon Tamari
½ teaspoon Paprika
½ teaspoon Oregano
½ teaspoon Basil
½ teaspoon Sea salt
⅛ teaspoon Red pepper (optional)
½ cub Sesame seeds
½ cub Sunflower seed meal
1 cub Corn meal, or flour, or soypowder

Preparation:

Slice the zucchini and place in a large pot with ½ cup water, adding enough squash to fill the pot. Steam over medium heat for 7 minutes, until soft.

Heat the oil in a large skillet over medium heat; add the garlic, onions, carots, cleery, and pepper; saute for 7 minutes, till vegetables are tender.

Drain the zucchini and mash well. Add the sauteed vegetables, tahini, seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter should be thick not wet--add flour if needed.

Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties and place them on the sheet.
Bake for 8 minutes on each side, until golden brown.

From _The Cookbook for People Who Love Animals_ from Gentle World

Zucchini W/toasted Almonds

Servings: 6

Ingredients:

4 medium Zucchini
½ tablespoon Olive oil
½ tablespoon Pressed garlic
Salt; to taste
½ tablespoon Lemon juice
3 tablespoon Sliced almonds pan toasted until golden

Preparation:

Slice zucchini lengthwise into ¼" slices. Stack and cut into 1" squares.
Steam until just tender, 2-3 minutes, then saute in oil on med high another half minute or so. Stir in garlic, remove from heat, finish w/lemon juice, stir in almonds and serve.

(adapted from Yamuna's Table, serves 6)

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