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---------- Recipe via Meal-Master (tm) v7.07 Title: "Duck" Sauce Categories: Appetizers, Sauces Servings: 1 1/2 c Peach or apricot preserves 1/4 c White vinegar 1 tb Grated ginger 1/3 c Finely chopped scallions 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Abidjan Cabbage Salad Categories: Salads, Snacks, Appetizers, African Servings: 6 4 c Thinly sliced cabbage 1 c Shredded carrot 1 c Pineapple chunks Juice of 1 lemon Juice of 1 orange 1/4 ts Salt 1/3 c Vegetable oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Adas Careh (Lentil Butter) Categories: Appetizers, Ethiopian, Vegetarian Servings: 1 1 c Uncooked lentils 1/2 ts Salt 2 1/4 c Water 1 tb Olive oil 6 ea Green onions, sliced 1 sm Garlic clove, minced 1 1/2 tb Parsley 1 ds Cayenne 1 ds Turmeric 1/4 c Water, as needed 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Adrak Categories: Indian, Vegetarian, Soups Servings: 4 2 tb Grated fresh ginger 4 c Stock or water 3/4 ts Salt 1 tb Cumin seeds, toasted 1/2 ts Black pepper Juice of one lemon Fresh coriander leaves 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Adzuki Bean Stew Categories: Main dish, Vegetarian, Vegan Servings: 4 4 oz Adzuki beans - soaked overnight 2 oz Margarine 1 Onion; chopped 2 Garlic cloves; crushed 1 lb Leeks; trimmed, - washed well & sliced 1 Carrot; diced 8 oz Mushrooms; wiped & sliced 1 tb Hungarian paprika, sweet 1 pn Cayenne pepper; to taste 2 tb Wholewheat flour 1/2 pt Vegetable stock 1 tb Soy sauce 1 tb Tomato paste 1 lb Chopped tomatoes Salt & pepper; to taste Parsley; chopped, to garnish ---------------------------------DUMPLINGS--------------------------------- 4 oz Wholewheat flour 1/4 ts Salt 1 oz Margarine 3 tb Parsley, half if using dried 3 fl Water (or milk if preferred) -OR- less, as needed 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: African Green Pepper and Spinach Categories: Vegetables Servings: 4 1 md Onion; chopped 1 md Green pepper; chopped 1 tb Oil 1 md Tomato; chopped 1 lb Fresh spinach; stems removed 3/4 ts Salt 1/8 ts Pepper 1/4 c Peanut butter 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: African Squash and Yams (Futari) Categories: Vegetables Servings: 6 1 sm Onion; chopped 2 tb Oil 1 lb Hubbard squash; pared --and cut into 1-inch pieces 2 md Yams or sweet potatoes --pared & cut into 1" pieces 1 c Coconut Milk 1/2 ts Salt 1/2 ts Ground cinnamon 1/4 ts Ground cloves 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Almond Butter Cookies Categories: Cookies, Vegan Servings: 30 1/4 c Canola oil 1 c Almond butter 1/4 c Maple syrup 1/2 ts Pure vanilla extract 1 c Whole wheat pastry flour -(Sifted before measuring) 1/4 ts Salt 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 3/4-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Almondnog Categories: Beverages, Vegan Servings: 1 2 c Almond milk - (See SOYNOG recipe) 2 Bananas (not over-ripe) 1/4 ts Ground nutmeg -- more if desired 1/2 ts Vanilla extract 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aloo Matar Rasedaar Categories: Indian, Main dish, Vegetarian Servings: 4 5 tb Ghee 1 md Onion, chopped 2 ea Garlic cloves, chopped 2 ea Cloves 2 ea Bay leaves 1 ea 1 inch cinnamon stick 1 ts Garam masala 1 ts Chili powder 1/2 ts Turmeric 1/2 ts Coriander 2 ea Tomatoes, quartered Salt to taste 2 md Potatoes, cubed 1/2 c Green peas 1 1/4 c Water Chopped cilantro 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Alsatian Onion Pie Categories: Vegan, Vegetarian, Main dish Servings: 6 2 tb Oil (he recommends corn) 3 lg Onions; finely diced 1 c Soy milk 1/3 c Firm tofu; crushed by hand 1 1/2 ts Sea salt 1/4 ts Black pepper 1/8 ts Nutmeg 2 tb Unbleached flour 1 tb Couscous 1 Wholewheat pie shell -in a 10-inch tart shell Saute onions in oil (I added 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Another Garlic Soup Recipe Categories: Soups, Appetizers, Vegetarian Servings: 6 1 c Garlic, peeled & minced 1 tb Onion, chopped 2 tb Olive oil 2/3 c Tomatoes 1 qt Stock Pepper Croutons 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Antipasto Salad Categories: Salads, Pasta, Appetizers, Vegetarian Servings: 8 1 Cauliflower,small -in small flowerettes 3 Carrots; large, thinly slic 1 Green pepper; diced 1 c Black olives 2 1/2 c Pasta; rotini ----------------------------------DRESSING---------------------------------- 1 1/4 c Oil; vegetable or corn 3/4 c Vinegar, cider 2 Garlic cloves; peeled & min 1 tb Sugar Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Antipasto Salad II Categories: Salads Servings: 8 2 c Whole button mushrooms 1 c Canned artichoke hearts 1 tb Olive oil 1 c Balsamic vinegar 2 tb Red wine, optional 1 ts Basil 1 ts Oregano 1 ts Salt 1/2 ts Black pepper 1 ea Romain lettuce, chopped 1 ea English cucumber, sliced 2 ea Stalks celery, julienned 4 lg Tomatoes, cut into eighths 4 ea Green onions, cut in half -- lengthwise 1/2 c Radishes, quartered 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aphrodisiac Bread Categories: Breads Servings: 1 1 tb Dry yeast 1/2 c Warm water 1 1/2 c Unbleached white flour 2 tb Oil 1/2 ts Curry powder 2 pn Parsley 3/4 ts Salt 1 ts Garlic minced 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple and Rye Bread Pudding Categories: Desserts, Vegetarian Servings: 8 --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 5 1/2 c Cubed fresh or stale Sourdough, wheat, or rye Bread 1/2 c Raisins 1 tb Caraway seeds ->OR<- Anise seeds 5 c Diced apples 1/2 c Apple bitter 1 tb Sunflower butter ->OR<- Tahini 1 c Water 2 tb Mellow or sweet miso 2 c Amazake beverage (original) ->OR<- Vanilla soy milk 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Apple Barley Soup Categories: Vegetarian Servings: 6 2 lg Onions; thinly sliced 2 tb Vegetable oil 3 1/2 c Vegetable stock 1 1/2 c Apple cider -OR- unsweetened apple juice 1/3 c Pearl barley 2 lg Carrots; diced 1 ts Thyme 1/4 ts Dried marjoram 1 Bay leaf 2 c Unpeeled chopped apples 1/4 c Fresh parsley, minced 1 tb Lemon juice 1/4 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Aromatic Cabbage Categories: Indian, Vegetables, Jaffray, Vegetarian, Vegan Servings: 6 1 Cabbage; small, about 2 1/2s 2 Onions;medium 3 tb Vegetable oil 1/2 ts Cumin seeds,whole 1/2 ts Fennel seeds, whole 4 ts Sesame seeds 1/2 ts -Salt "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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Asparagus Strudel Categories: Vegetarian, Vegan, Main dish, Side dish, Brunch Servings: 6 2 lg Onions; finely chopped 1/4 lb Butter or vegan margarine -plus: 2 tb Butter or vegan margarine 1 1/3 c Fine fresh breadcrumbs 8 Phyllo pastry sheets 1 1/2 lb Trimmed asparagus; washed, - chopped and cooked - until tender 1/4 c Finely chopped parsley ---------------------------------TO GARNISH--------------------------------- Parsley sprigs Lemon slices Asparagus tips ------------------------VEGAN YOGURT & HERB DRESSING------------------------ 1/2 c Vegan yogurt Salt Freshly ground black pepper 2 tb Chopped mint 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Autumn Quinoa and Butter Beans Categories: Main dish, Vegetarian, Vegan Servings: 4 1/2 c Quinoa 2 tb Margarine 3/4 c Finely chopped onion 1 tb Minced fresh ginger 3/4 c Orange juice 2/3 c -Water 2 tb Honey 1/2 ts Salt 1/4 ts Ground coriander 1/4 ts Ground cardamom 1/8 ts Ground nutmeg 1 c Diced sweet potato -(1/2" pieces) 1 c Diced butternut squash -(1/2" pieces) 1 1/2 c Cooked/canned butter beans -(drained and rinsed) 1/4 c Chopped cranberries 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baba Ganouj Categories: Appetizers, Vegetarian Servings: 8 6 lg Eggplants 2 ea Lemons, juiced 2 tb Tahini Salt 1 lg Garlic clove 1/4 c Chopped parsley, fresh 2 tb Olive oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baba Ganouj Categories: Middle east, Vegetarian, Appetizers Servings: 12 2 md Eggplants Juice of 1 1/2 lemons 1/4 c Virgin olive oil 1/2 ts Allspice 1/2 ts Cinnamon 1/2 ts Black pepper Salt to taste Finely chopped parsley, -- green peppers & green -- onions Pita bread 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baigan Aur Tamaatar Categories: Main dish, Curries, Vegan Servings: 2 1/2 lb Eggplant 2 tb Ghee 1 sm Onion, chopped finely 1 ea Garlic cloves, sliced 1/2 ts Turmeric 1 ea Bay leaf 1 ea 1" cinnamon stick 1/2 ts Salt 3/4 ts Cayenne pepper 1 sl 1/2" fresh ginger 2 md Tomatoes 1 ts Garam masala 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Bulgur with Pecans Categories: Vegetarian, Vegan, Main dish Servings: 6 1 c Bulgur wheat, uncooked 1/2 ts Dried basil 1/8 ts Salt 1/8 ts Pepper 2 c Boiling water 1/4 c Chopped pecans 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Harvest Vegetables Categories: Vegetarian, Vegan, Main dish, No fat Servings: 6 4 c Varietal non-sparkling white -or pink grape juice 3 c Unpeeled yams cut into 1.5" -chunks 3 c Unpeeled carrots, cut into -1.5" slices 3 c Unpeeled parsnips, cut into -1.5" slices 3 c Peeled onions, cut into 1.5" -wedges 2 c Water 3 c Celery, cut into 1.5" slices 1/3 c Water 5 tb Arrowroot 1/4 c Fresh parsley, minced 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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Honey Tomatoes Categories: Vegetables, Tomatoes, Untested Servings: 8 8 Tomoatoes; medium 1/2 c Bread crumbs; fresh, coarse 2 ts Salt 2 ts Pepper 1 ts Tarragon; dried 4 ts Honey 4 ts Margarine 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Macaroni & Tofu Categories: Main dish, Vegetarian, Pasta Servings: 4 4 c Cooked elbow macaroni 1 c Mashed tofu 3 c Cheesy gravy 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Stuffed Vidalia Onions Categories: Main dish, Vegetarian Servings: 4 4 ea Vidalia onions 1 ts Olive oil 1/2 c TVP flakes or granules 1/2 c Hot water 1/2 ts Marjoram 1/2 ts Cumin 1/2 ts Salt 1 pn Cayenne pepper 1/2 c Fine breadcrumbs 1/2 c Vegetable stock 1/2 c Grape juice or white wine Peel onion then slice the tops off & hollow out. Leave about a 1/2-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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Baked Stuffed Vidalia Onions Categories: Vegetarian, Vegan Servings: 1 1 lg Onions, sweet 1/4 ts Oil, olive 1/8 c TVP granules or flakes 1/8 c Water; hot 1/8 ts Marjoram 1/8 ts Cumin 1/8 ts Salt 1/4 pn Pepper, cayenne 1/8 c Bread crumbs 1/8 c Stock, vegetable 1/8 c Wine, white Peel onions, then slice off tops and hollow out, leaving about a 1/2-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 1/2 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_) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana Lime Bread Categories: Cakes, Breads Servings: 1 1/2 c Shortening 3/4 c Brown sugar 2 tb White vinegar 3 Ripe bananas, mashed 3 tb Water 1 tb Lime juice 1/2 ts Salt 1/2 ts Ginger powder 3/4 c Coconut, grated 1 ts Baking powder 2 c White flour GLAZE 1/4 c Brown sugar 1 tb Oil 1 tb Rum 3 tb Lime juice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana-Coconut Bake (Akwadu) Categories: Desserts, African Servings: 6 5 md Bananas 1 tb Margarine or butter 1/3 c Orange juice 1 tb Lemon juice 3 tb Brown sugar, packed 2/3 c Shredded coconut 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Banana-Pineapple Kabobs Categories: Grill, Vegetarian Servings: 6 1 ea Whole vanilla bean 1/3 c Brown sugar 1/4 c Water 1 ts Margarine, optional 1 pn Salt, optional 4 ea Bananas 1/2 sm Pineapple 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecue Sauce Categories: Sauces, Vegetarian, Vegan Servings: 1 1 ts Olive oil 1/2 Onion; chopped 1/2 c Tomato paste 1/2 c Apple juice 1 ts Dry mustard 1/8 ts Cinnamon 1/4 ts Black pepper, ground 1/2 Garlic clove; chopped 1/4 ts Paprika 2 tb Soy sauce 1/4 c Vinegar 1 tb Honey 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barbecued Tempeh Categories: Main dish, Vegetarian Servings: 2 8 1/2 oz Tempeh, cut to small cubes 3 tb Vegetable oil 1 md Onion, chopped 2 ea Garlic cloves, minced 1 tb Fennel 1 ts Chili powder 1 ts Coriander 1 ts Cumin 1/4 ts Cayenne pepper 1 ea Green pepper, chopped 2 tb Tamari 2 tb Lemon juice 3 tb Molasses 2 tb Cider vinegar 1 tb Mustard powder 6 tb Tomato paste 1 c Water 4 ds Tobasco sauce 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Barley Bread Categories: Breads, Italian Servings: 1 4 1/2 ts Dry yeast 2 c Warm water 2 tb Honey 2 c Barley flour 2 c Wholewheat flour 2 c Unbleached white flour 2 tb Olive oil 2 ts Salt 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 & 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean and Cashew Nut Salad Categories: Salads, Legumes, Vegan Servings: 6 1 c Dried lima beans -- soaked overnight OR... 30 oz -canned lima beans 1 c Blackeye peas -- freshly cooked or canned 2 Celery sticks -- finely chopped 1 sm Red sweet pepper -- seeded and finely chopped 2 tb Roasted cashew nuts -- (Or more to taste) 2 Green onions; chopped 1 tb Tomato sauce (ketchup) 1 Garlic clove; crushed Salt and pepper; to taste 1/4 ts Cumin or jeera, ground 3 tb Balsamic or wine vinegar 6 tb Olive oil 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Curd Rolls Categories: Vegetarian, Chinese, Main dish Servings: 6 1 c Uncooked shortgrain rice 6 ea Dried shiitake mushrooms 1 tb Vegetable oil 1 ea Garlic clove, minced 1/2 sm Carrot, cut into 1" slivers 3 ea Asparagus tips, cut into --1/2" pieces, diagonally 1/4 c Slivered bamboo shoots 1/4 c Ginkgo nuts, optional 2 ea Pitted dates, chopped 2 ea Green onions, sliced 1 tb Hoisin suce 2 tb Soy sauce 2 ts Rice wine/dry sherry 2 ts Sesame oil 6 ea Dried bean curd sheets, -- soaked for a few minutes 1 tb Flour mixed with 1 tb water 6 tb Vegetable oil 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Curd with Chinese Parsley Categories: Vegetarian, Main dish Servings: 3 2 Hot Italian peppers 1/2 sm Sweet red bell pepper 1 ts Cornstarch 2 tb Oil 1/4 ts Salt 1/2 lb Medium bean curd, cubed 1 tb Soy sauce 1/2 c Chopped Chinese parsley Slice hot peppers into long strips. Mix cornstarch with 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Curd with Broccoli Categories: Vegetarian, Main dish Servings: 4 1 1/2 ts Cornstarch 3/4 c Stock 1 tb Dry sherry 2 tb Soy sauce 1 tb Sesame oil 1 ea Scallion 4 tb Vegetable oil 2 sl Ginger root 2 ea Garlic cloves, sliced 2 c Broccoli, florets & stems 1/2 ts Salt 1/2 lb Medium tofu, cubed Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add wine, soy sauce & sesame oil. Mix again. Cut scallion into 1 1/2" 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Curd with Pineapple Categories: Main dish, Chinese, Vegetarian Servings: 2 1 lb Bean curd 1 lg Can of pineapple chunks 1 ts Cornflour 2 tb Soy sauce 2 tb Dry sherry Oil 1 ea Green onion, chopped 1 c Bean sprouts 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Curd with Ginger Categories: Main dish, Vegetarian Servings: 4 3 ea Pads tofu 8 ea Tree ears 2 tb Peanut oil 1 tb Finely chopped ginger 1 1/2 tb Finely chopped garlic 3/4 c Chopped scallions 1 ts Hot chilies, chopped 1/2 c Cooked fresh peas 1 ts Sugar 1 tb Red wine vinegar 1 ts Sesame oil Cut tofu into 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Moussaka Categories: Main dish, Greek, Vegetarian Servings: 4 2 c Cooked legumes 4 ea Tomatoes, chopped 4 ea Garlic cloves, chopped 1 ea Onion, chopped Salt 1/2 ts Black pepper 2 ts Sage 2 c Water or stock 1 lg Eggplant 2 lg Potatoes 1 c Olive oil 2 tb Ghee 2 tb Flour 2 1/2 c Soya Milk 1 pn Nutmeg 1 ts Allspice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Soup Categories: Greek, Appetizers, Soups, Vegetarian Servings: 4 2 c Dried beans, soaked 1 ea Onion, chopped 2 ea Carrots, peeled & sliced 1 ea Celery stick, sliced 2 ea Tomatoes, chopped 1/2 c Olive oil Bay leaves 1 ts Salt 1 pn Pepper 1 ts Cumin 3 pt Stock 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Stew with Fennel and Tomatoes Categories: Main dish, Vegetarian Servings: 6 1 lb Dried cannellini beans - rinsed 4 c Vegetable stock or broth 1 Bay leaf 6 Garlic cloves - unpeeled, crushed slightly 2 lg Bulbs fennel 1/2 c -Olive oil, -OR- up to: 2/3 c Olive oil -Pref. Greek extra virgin 5 c Peeled, seeded, tomatoes * -(*chopped), with juice -fresh or canned 1 c Chopped fresh parsley 1 Lemon; juiced Salt Freshly ground black pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bean Stew Categories: Main dish, Vegetarian, Greek Servings: 4 1/2 c Olive oil 2 ea Onions, chopped 4 ea Garlic cloves 2 lb Runner beans, trimmed & -- sliced 1 lb Tomatoes, chopped 1 tb Sugar 1 ts Salt 1/2 ts Black pepper 1 ts Basil 2 c Stock 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Beans with Thyme & Cashew Nuts Categories: Vegetables, Side dish Servings: 4 1 lb Green beans 3 tb Sunflower oil 3 oz Cashew nuts 1 ea Garlic clove, chopped 1 tb Chopped thyme 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bengali Spinach Categories: Vegetables, Curries Servings: 4 2/3 c Raw almonds 2 c Warm water 3 tb Ghee 1 ts Black mustard seeds 1/2 ts Whole cumin seeds 1/4 ts Fenugreek 1 1/2 tb Brown sugar 1/2 tb Grated ginger 1 ts Minced green chilies 2 lb Trimmed fresh spinach 1/3 c Shredded coconut 1 ts Salt 2 tb Water 1/8 ts Nutmeg 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Berbere Categories: Spices, Ethiopian Servings: 1 2 ts Whole cumin seeds 4 ea Whole cloves 3/4 ts Black cardamom seeds 1/2 ts Whole black peppercorns 1/4 ts Whole allspice 1 ts Fenugreek seeds 1/2 ts Whole coriander seeds 10 sm Dried red chilies 1/2 ts Grated ginger 1/4 ts Turmeric 1 ts Salt 2 1/2 tb Sweet Hungarian paprika 1/8 ts Cinnamon 1/8 ts Ground cloves 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bhindi Masala Categories: Vegetables, Side dish, Indian Servings: 6 1/4 c Oil 1 lg Onion, chopped 10 ea Garlic cloves, minced 2 ea Fresh green chilies, chopped 1 ts Turmeric 1 tb Cumin, ground 3 lb Okra Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bhindi Sabji Categories: Vegetables, Curries Servings: 4 1 lb Fresh okra 3 tb Ghee 1 1/2 tb Coriander 1/2 ts Cumin 1/2 ts Hungarian paprika 1/2 ts Garam masala 1/2 ts Turmeric 1 ts Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Chili with Toasted Spice Seasoning Categories: Main dish, Indian, Vegetarian Servings: 8 3 c Dried black beans, soaked 8 c Water 2 ea Jalapeno peppers, minced 1 1/2 tb Grated ginger 1 ea Bay leaf 1 c Chopped cilantro 1 ts Cumin seeds 2 tb Chili powder 1/2 tb Oregano 1/2 c Sun-dried tomatoes 4 c Peeled, chopped plum tomatos 1/3 c Uncooked bulgur wheat 1/2 c Boiling water Salt & pepper ---------SEASONING---------- 1/2 tb Mustard seeds 1/2 ts Fennel seeds Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Burritos Categories: Mexican, Vegetarian, Main dish Servings: 3 8 oz Black Beans; Dry*, OR 30 oz Black Beans; Canned 1 md Onion; Finely Chopped 2 Garlic Cloves; Minced 1 Jalapeno Pepper; Seeded And -Finely Chopped, Up To Two -Can Be Used Or To Taste 1 ts Chili Powder 1 ts Ground Cumin 5 tb Olive Or Vegetable Oil 16 oz Tomatoes; Cut Up, 1 Can 1 1/4-Inch Thick Lemon Slice 1 ts Dried Oregano; Crushed 1/4 ts Salt 1 ds Hot Pepper Sauce; (Optional) 6 Flour Tortillas ---------------------------------GARNISHES--------------------------------- Salsa Guacamole Chopped Tomato; (Optional) Snipped Cilantro Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-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 1/2 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 1/2-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 1/2 hours or until tender. Posted by Kaz Glover in Intercook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Quesadillas Categories: Main dish, Mexican Servings: 4 15 oz Can black beans, drained 1/4 c Chopped tomato 3 tb Chopped cilantro 12 ea Black olives, pitted, sliced 8 ea 6" wholewheat tortillas 4 oz Soy cheese/jalapeno jack, -- shredded 32 ea Spinach leaves, shredded 4 tb Hot salsa 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean with Peppers & Cumin Vinaigrette Categories: Salads, Vegetarian Servings: 4 1 1/4 c Dried black beans, soaked 4 c Water 1 ea Bay leaf 1/2 ts Salt 1 tb Red wine vinegar 1 ea Clove garlic, minced 1/4 ts Cumin 1 ts Hot pepper sauce 1 tb Chopped cilantro 2 tb Olive oil 1/2 ea Red pepper, diced 1/2 ea Yellow pepper, diced 1/2 ea Green pepper, diced 1 ea Red onion, diced 4 ea Scallion, thinly sliced Drain beans & rinse well. Put in a large pot with the water & bay leaf. Bring to a boil & simmer for 1 to 1 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Salad with Oranges Categories: Salads, Vegetarian Servings: 4 3 ea Garlic cloves, minced 1/2 ea Red onion, chopped 1/2 ea Red bell pepper, diced 1/2 ea Yellow bell pepper, diced 1 ts Cumin 2 ts Coriander Juice of 4 limes 1/2 c Olive oil 1 ea Jalapeno pepper, minced 2 c Cooked black beans 1 tb Cilantro 2 ea Oranges, peeled, sectioned 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Soups, Vegetarian, Appetizers Servings: 6 1 lb Black beans, soaked 8 c Water 2 tb Salt 1 c Onion, chopped 1 c Green pepper, chopped 1 c Celery, chopped 1 c Carrots, chopped 8 tb Olive oil 6 ea Garlic cloves 1 tb Cumin 4 ts White vinegar 1 ts Soy sauce 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Soup Categories: Soups, Appetizers, Vegetarian Servings: 4 1 c Black beans 4 c Water 3 ea Bay leaves 4 ea Cloves 2 ea Onions, chopped 2 ea Garlic cloves 1/4 ts Dry mustard 1 1/2 ts Chili powder Salt to taste Add all ingredients except salt to boiling water. Simmer till tender. Puree. Add salt to taste & serve. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Beans with Bean Curd Categories: Chinese, Main dish, Vegetarian Servings: 1 1 c Dried red beans 1 tb Soy sauce 1 ts Brown sugar 1 c Stock 2 ea Cakes tofu 2 tb Oil 1 ea Green onion, chopped 1 ts Garlic, chopped 1 ea Green chili, sliced 1 tb Salted black beans 1 pn Black pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Relish Categories: California, Salads, Vegetarian, Vegan Servings: 8 2/3 c Black beans; cooked until - tender and drained 1/2 bn Cilantro; chopped 1/2 c Corn 1/3 c Red bell peppers; seeded, - and diced the size - of the beans 2 tb Olive oil 1 Lime, juiced 2 ds Tabasco sauce (or to taste) Salt (to taste) Pepper (to taste) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Bean Chili Burgers Categories: Vegetarian, Main dish, Vegan Servings: 6 1 c -Water 1/2 c Quinoa; rinsed 2 c Black bean flakes 1 1/2 c -Boiling water 2 ts Chili powder 1 ts Ground cumin 1/2 c Fresh cilantro, chopped 2 Green onions; chopped 1/2 c Red bell pepper, chopped 1/2 c Plain bread crumbs 3/4 ts Salt 2 ts Vegetable oil -----------------------------OPTIONAL GARNISHES----------------------------- 2 c Lettuce; shredded 1 c Grated lo-fat cheddar cheese -OR cheddar-style soy cheese 1/2 c Nonfat sour cream 1 c Bottled salsa Avocado; diced Ripe olives, sliced Green onions; chopped 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 1/2 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 1/4-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Eyed Pea Salad Categories: Salads, Appetizers, Greek Servings: 4 2 c Black eyed peas 3 ts Ground coriander 3 ea Garlic cloves, minced 3 tb Fresh ginger, grated 1/2 ea Red pepper, chopped OR -- cayenne to taste Olive oil Wine vinegar Salt Hungarian paprika 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Black Eyed Beans with Basil Sambuca Dressing Categories: Salads, Vegetarian Servings: 4 ----------DRESSING---------- 1 ea Garlic clove, minced Juice of 1 lemon 1 ts Balsamic vinegar 2 tb Sambuca liqueur 2 tb Fresh basil, chopped 1 ts Black pepper -----------SALAD------------ 2 c Cooked black eyed peas 1/2 ea White onion, chopped 1/2 ea Red bell pepper, diced 1/4 c Chopped fresh basil 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bonjan Salat (Spicy Eggplant Salad) Categories: Afghan, Salads, Vegetarian, Vegan Servings: 8 3 md Eggplants 2 1/2 ts Coarse (kosher salt) 1/4 c Corn oil 1 1/2 c Tomato sauce 1/4 ts Pepper 1 ts Hot red chili flakes, - or minced fresh chiles 2 ts Ground cinnamon 1 tb Crushed dried mint Slice the eggplants crosswise into 1 1/2 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 1/2 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Braised Leeks & Mushrooms Categories: Vegetarian, Main dish Servings: 6 1/4 c Dry sherry 1 ts Olive oil 5 c Thinly sliced leeks 1 c Thinly sliced shiitakes 1 ts Fresh orange juice 1/2 ts Grated orange peel 1 tb Apple cider vinegar Salt & pepper to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Braised Red Onions Categories: Side dish Servings: 1 1 oz Butter/margarine 4 lg Red onions, thinly sliced Salt & freshly ground black -- pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Braised Spicy Eggplant Categories: Vegetables, Asian, Chinese, Hom Servings: 4 1 lb Eggplants, 2 ts Salt 1 tb Oil 1 tb Finely chopped garlic 1 tb Finely chopped ginger root 2 tb Finely chopped scallions 2 tb Dark soy sauce 1 ts Dried chile bean sauce, -OR- 1 -dried red chile 1 tb Bean sauce 1 tb Granulated sugar 1 1/3 c Water 2 ts Chopped scallions (optional) 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Briami - Greek Vegetable Casserole Categories: Vegetarian, Main dish, Side dish, Casseroles, Greek Servings: 6 1 Eggplant 2 lb Zucchini 4 md Potatoes 2 Green peppers 1 Red pepper 2 md Onions 1 c Olive oil 4 md Tomatoes 2 Garlic cloves 1 ts Sugar Salt & pepper; to taste (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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brilliant Beet Dip Categories: Vegetarian, Appetizers, Vegan, Sass Servings: 6 1 lb Beets; soft cooked, peeled - and cut into chunks 4 oz Soft tofu; drained 1 tb Apple cider vinegar -(Or more, to taste) 2 tb Minced shallots 1/2 ts Dry mustard 1/2 ts Dried thyme 1/2 ts Dried tarragon 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broccoli Soup Categories: Appetizers, Soups, Vegetarian Servings: 4 1 md Onion, chopped 1 ea Garlic clove, crushed 1 tb Sunflower oil 1 ea Bay leaf 1 lb Broccoli, chopped 570 ml Vegetable stock Salt & pepper Juice of 1/2 lemon 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Broiled Deviled Tomatoes Categories: Appetizers, Vegetables, Untested Servings: 4 4 Garlic cloves mashed 1/2 ts Dry mustard 2 tb Virgin olive oil 1 tb Dijon mustard Salt and pepper to taste 4 sm Tomatoes, halved 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brownies Categories: Cookies, Vegetarian, Mark's Servings: 1 1/3 c Oil 1 ts Vanilla 1 tb White vinegar 1 c Cold water 1 ts Baking soda 1 c White sugar 2 tb Cocoa powder 1/2 ts Salt 1 1/2 c White flour 1/2 c Walnuts, chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Brussel Sprouts in Pecan Sauce Categories: Vegetables Servings: 1 1 lb Brussel sprouts; trimmed wi 3 tb Margarine 1/4 c Pecans; chopped Salt and pepper to taste 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Buckwheat Bake Categories: Main dish, Vegetarian, Vegan Servings: 4 1 Onion 4 Tomatoes 1/2 ts Oil 3 oz Buckwheat 1 oz Rice 1/2 pt Water 1 ts Dried Basil Salt/pepper as you deem fit 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Buddhist Monk's Soup Categories: Soups, Vegetarian, Vegan, Buddhist Servings: 8 1 qt Water 1 lb Pumkin or butternut squash - peeled & cut into - large chunks 1 Sweet potato - peeled & chunked 1/2 c Raw peanuts; shelled and - skinned. Soaked 30 min, - drained & roughly chopped 1/3 c Dried mung beans - soaked 30 min and drained 3 tb Vegetable oil 1 Square of bean curd 1 qt Coconut milk 1/2 oz Cellophane noodles, - soaked 20 min, drained - & cut into 1 inch sections ~- 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 1/4 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Buddhist Nuoc Leo Categories: Sauces, Condiments, Buddhist, Vegan, Vietnamese Servings: 1 1 tb Granulated sugar 2 tb Tuong 2 tb Water Fresh hot red chili slices -to taste 1 tb Chopped roasted peanuts ~- 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 1/2 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bulghur Burgers Categories: Vegetarian, Vegan, Burgers Servings: 24 4 c Water 2 c Bulghur 2 tb Oil 1 Onion, diced 2 Beets, grated 2 Carrots, diced 1/2 Head cabbage, chopped fine 3 tb Tamari 1 ts Garlic powder 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 1/2 to 2 dozen. From _The Cookbook for People Who Love Animals_ from Gentle World ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bulgur and Lentil Pilaf Categories: Side dish, Armenian Servings: 4 1 c Lentils 4 c Vegetable broth or water 1 ea Bay leaf 3 tb Margarine 1 lg Onion, chopped Salt & pepper 1 c Coarsely ground bulgur 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Bulgur, Lentil & Tofu Casserole Categories: Vegetarian, Main dish Servings: 4 3/4 c Lentils 3 c Stock 1 ts Rosemary 1 ts Tarragon 1 ea Bay leaf 2 tb Sesame oil 1 ea Carrot, thinly sliced 4 ea Garlic cloves, pressed 1 lg Onion, chopped 8 oz Tofu, pressed 3/4 c Corn 3/4 c Bulgur 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Butternut Squash Soup Categories: Soups, Vegetarian Servings: 5 1/2 c Chopped onions 2 tb Minced garlic 1 tb Minced ginger root 1/3 c Dry sherry 1 tb Olive oil 2 c Vegetable broth 4 c Peeled, seeded, cubed -- butternut squash 1 tb Lemon juice 1/2 ts Coriander 1/2 ts Nutmeg 1/2 ts Cumin 1/2 ts Cinnamon 1 tb Lemon rind 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cabbage & Dumpling Soup Categories: Soups, Appetizers, Vegetarian Servings: 6 1/4 lb Frim tofu 4 tb Water 1 c Whole wheat flour 1/8 ts Black pepper 1/4 ts Salt 1/2 md Head cabbage 1 tb Corn oil 8 c Boiling water 1 ea Bay leaf 1 tb Soy sauce Chopped scallions Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2" 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cabbage Cooked with Bean Curd Categories: Vegetarian, Main dish Servings: 4 3 lg Shiitake mushrooms 2 ea Cakes medium tofu 1 lb Cabbage, sliced 3 tb Oil 1/2 ts Salt 2 ts Soy sauce 1 ts Mirin sauce Soak mushrooms in 3/4 c hot water for 1/2 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 1/4" 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cajun Red Beans and Rice Categories: Main dish, Vegetarian, Rice Servings: 4 2 c Red kidney beans, soaked 2 Bay leaves 1 1/2 c Onion, chopped 1/2 ts Thyme 3 Garlic cloves, minced 3/4 c Fresh parsley, minced 1 c Diced green bell pepper 1 ts Salt 2 tb Red miso 4 c Freshly cooked brown rice Chopped scallions to garnish 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cannelini Salad Categories: Italian, Salads Servings: 6 15 oz Can canelini beans, drained Grated zest of 1 lemon Juice of 1 lemon 1 bn Fresh parsley, chopped 3 ea Garlic cloves, minced 2 ts Fresh rosemary, minced 2 ea Fresh sage leaves, chopped 2 tb Nicoise olives, pitted & -- chopped Salt & pepper to taste 6 ea Leaves butter lettuce 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Capetown Fruit & Vegetable Curry Categories: Curries, Main dish, S.african, Vegetarian Servings: 6 4 c Coarsely chopped onions 2 tb Peanut oil 2 ea Garlic cloves, minced 1 ts Grated fresh ginger 1 1/2 tb Ground cumin seeds 1 1/2 tb Ground coriander seeds 1 1/2 ts Cinnamon 1 ts Turmeric 1/2 ts Cayenne 1/2 ts Ground fennel seeds 1/4 ts Black cardamom 1/4 ts Ground cloves 2 md Zucchini, quartered & sliced 1 1/2 c Water 1 c Green beans 2 ea Firm, tart apples, cored & -- cubed 1/2 ea Red bell pepper 1 c Chopped dried apricots 1/2 c Raisins 1/2 c Strawberry conserve Fresh lemon juice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carol Potter's Noodles with Peanut Sauce Categories: Main dish, Pasta, Vegetarian, Vegan Servings: 4 ---------------------------FROM TV GUIDE 05/08-14--------------------------- ------------------------CONTAINS SMALL AMOUNT OF OIL------------------------ 8 oz Japanese buckwheat noodles, --Thin 1/4 c Smooth peanut butter or --Tahini 5 tb Black chinese tea, brewed 5 ts Soy sauce 1 ts Chili oil 2 ts Sesame oil 2 ts Rice wine vinegar 2 ts Granulated sugar 2 Garlic cloves, minced 1 Scallion, finely chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot & Raspberry Preserve Categories: Jams, Conserves, Fruits Servings: 1 1 kg Carrots, peeled & sliced 1 kg Rhubarb, thinly sliced 1 kg Sugar, warmed Place carrots in a pot with enough water to cover. Bring to a boil, covered & cook till tender. Drain, reserving 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot and Zucchini Vichyssoise Categories: California, Soups, Vegetarian, Vegan Servings: 8 1/4 c Olive oil 2 lb Carrots; chopped med. small 2 lg Onions; chopped medium small Water (as needed) 1/4 c Olive oil 1 1/2 lb Zucchini; peeled - (reserve the skins), - and chopped medium small 1 lg Leek; well washed and - chopped medium small In a large skillet place the first 1/4 cup of the olive oil and heat it on medium high until it is hot. Add the carrots and onions, and sauté 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 purée them until they are smooth. Set the purée aside and let it cool. In another large skillet place the second 1/4 cup of olive oil and heat it on medium high until it is hot. Add the peeled zucchini and leeks, and sauté 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 purée them until they are smooth. Set the purée 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 purée the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 purées). Set the purée 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot Burgers Categories: Vegetarian, Vegan, Burgers Servings: 18 10 Carrots, peeled and cut into -chunks 2 tb Oil 3 Garlic cloves, minced 3 Onions, cut into chunks 2 Celery stalks, diced 2 Green peppers, diced 5 tb Tamari 1/2 ts Garlic powder 1/2 ts Basil 1/2 ts Paprika 1/2 ts Oregano 1/2 ts Parsley 1/2 c Tahini 3 tb Peanut butter 2 tb Cashew butter (opt) 1/2 c Wheat germ, bran or flour -(opt) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot Cabbage Casserole Categories: Main dish, Vegetables, Vegetarian, Vegan Servings: 4 4 c Green cabbage, sliced thinly 6 Carrots; sliced thinly 2 Onions; sliced 2 c Tofu Sour Cream (see below) 2 c Bread crumbs 1/4 c Sesame seeds 2 tb Oil 1 ts Salt 1/4 ts Pepper 2 tb Nutritional yeast ------------------------------TOFU SOUR CREAM------------------------------ 2 c Tofu (firm can be used) 1/4 c Oil 3 tb Lemon juice (or vinegar) 1/2 ts Salt 1 ts Sugar (optional) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Carrot Salad Categories: Salads, Appetizers, Vegetarian, Mark's Servings: 4 4 md Carrots, shredded 1 tb Chopped fresh parsley 1 tb Basil 1 tb Scallions 3 tb Lemon juice 2 tb Safflower oil Salt & pepper Combine all ingredients in a mixing bowl, toss & serve. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cashew "Whipped Cream" Categories: Vegetarian, Vegan Servings: 2 1 c Raw cashews or cashew pieces 1 c Water 1 c Sunflower oil 4 tb Maple syrup or other -sweetener 1/2 ts Vanilla extract Pinch of salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cashew Cream Categories: Sauces, Vegan, Desserts Servings: 1 1 c Raw, unsalted cashews 1/4 c Water, approximately 2 -to 3 tb Maple syrup 1 ts Vanilla 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 3/4 cup Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cashew Mushroom Loaf Categories: Main dish Servings: 1 1 tb Vegetable oil 1 ea Small onion, chopped 2 ea Garlic cloves, crushed 8 oz Cashew nuts 4 oz Fresh breadcrumbs 3 md Parsnips, cooked & mashed 1/2 ts Dried rosemary 1/2 ts Dried thyme 1 ts Nutritional yeast (optional) 1/4 pt Hot water 1 ea Salt & freshly ground pepper 1 oz Margarine 8 oz Mushrooms, chopped 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower-Broccoli "Cheese" Bake Categories: Main dish, Vegetarian Servings: 6 1 md Cauliflower, cut to florets 1 bn Broccoli, cut into florets 1 md Carrot, sliced thinly 2 tb Oil 3 ea Garlic cloves, diced 2 ea Onions, sliced 3 tb Tamari 1/2 ts Salt 1/2 ts Garlic powder 3 c Cheesy gravy 1 tb Nutritional yeast 1 ts Paprika 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cauliflower Curry Categories: Vegetarian, Side dish, Vegan Servings: 4 1 tb Canola oil 1/2 ts Black mustard seeds 1/4 ts Cumin seeds 1 Green chili; seeded & minced 4 Curry leaves; crumbled 2 ts Garlic, minced 1/2 ts Salt 2 ts Ground coriander 1 ts Ground cumin 1/4 ts Ground tumeric 1/4 ts Red chili powder 2 c Tomatoes, chopped -(fresh or canned) 2 ts Tomato paste 1 ts Honey 1 lb Cauliflower florets 1/2 lb Potatoes; cubed 1 c Peas, fresh or frozen 1/4 c -Water 2 tb Lemon juice 1/4 c Fresh cilantro, minced 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Celery Soup Categories: Soups, Vegetarian, Vegan Servings: 4 2 md Potatoes; cut into chunks 4 c Chopped celery 3 c Vegetable stock 1 ts Salt -less if using salted stock 1 tb Vegetable oil 1 c Finely chopped onion 1 c Minced celery 1 ts Celery seeds 1 c Stock * --------------------------------FOR GARNISH-------------------------------- Parsley or chives *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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Celery with Pine Nuts Categories: Vegetables, Italian Servings: 4 1 Celery; large bunch 1 Onion; small chopped 1/2 c Pinenuts; toasted 4 tb Margarine -Salt & pepper 1 tb Parsley; chopped italian 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Char Flavoured Eggplant & Green Peas Categories: Main dish, Curries, Vegetables Servings: 6 1 md Eggplant, cut into 1" cubes 2 c Fresh or frozen green peas 4 tb Ghee 1 tb Coarsely crushed coriander 1/2 tb Coarsely crushed cumin seeds 1 ts Turmeric 1 ts Salt 3 ea Whole hot chilies 1/8 ts Asafetida 3 ea Sprigs fresh coriander 2 c Stock 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Char Flavoured Potatoes and Green Beans Categories: Main dish, Curries, Vegetables Servings: 7 2 md Tomatoes, chopped 5 md Potatoes, cubed 2 1/2 c Green beans, cut into 1 1/2 - inch pieces 1 tb Basil 2 ea Whole dried red chilies 4 ea Sprigs fresh coriander 1/2 ts Turmeric 1/8 ts Asafetida 1 ts Salt 1 ds Black pepper 6 tb Ghee 2 2/3 c Water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cheesy Gravy Categories: Vegetarian, Sauces Servings: 1 1/2 c Nutritional yeast 1/3 c Flour 1/4 c Oil 1 1/2 c Water 1 tb Tamari 1/2 ts Garlic powder 1/4 ts Paprika 1/4 ts Basil 1/4 ts Oregano 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry and Raspberry Jam Categories: Jams, Conserves Servings: 1 1 1/2 l Sweet cherries 50 ml Orange juice 25 ml Lemon rind 15 ml Grated orange rind 1 1/2 l Raspberries 1 l Sugar A few drops almond extract 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cherry Jam Categories: Jams, Conserves Servings: 1 4 c Sweet cherries 3 c Warmed sugar 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chestnut Roast Categories: Vegetarian, Vegan, Main dish Servings: 6 2 tb Butter (or margarine or oil) 1 lg Onion; peeled and chopped 2 Celery stalks - finely chopped 2 lb Chestnuts; peeled & cooked -=OR=- 3 cn -Whole chestnuts (15 oz ea.) -soaked and cooked 2 tb Chopped parsley 2 tb Lemon juice 1 Garlic clove; crushed Fresh breadcrumbs (Optional) -(should be whole wheat) Salt Freshly ground black pepper 1/4 c Oil --------------------------------FOR COATING-------------------------------- Dried breadcrumbs 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chestnuts with Rice Categories: Main dish, Vegetarian Servings: 4 1 md Onion, sliced finely 1/4 lb Mushrooms, sliced Margarine as required 1 ts All-purpose flour 1/2 c Stock 1 lb Chestnuts, boiled Salt & black pepper 1/2 c White wine 2 c Cooked rice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chick Pea & Tahini Dip Categories: Appetizers Servings: 6 8 oz Soaked chick peas 2 ea Lemons, juiced 2 ea Crushed garlic cloves 5 tb Olive oil 2 tb Tahini Salt & pepper Water Paprika & parsley 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chick Pea Loaf Categories: Main dish, Vegetarian Servings: 6 3 c Chick peas 2 tb Vegetable oil 2 ea Garlic cloves, minced 1 lg Onion, chopped 2 ea Celery stalks, chopped 2 ea Carrots, finely chopped 1/4 c Tamari 1 ts Cumin powder 1 ea Salt to taste 1/4 ts Turmeric 3 tb Tahini 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chick Pea and Mushroom Bake Categories: Vegetarian, Kaz, Healthy, Pulses, Mushrooms Servings: 2 112 1/2 g Chick peas (dried) or 300 g Chick peas (canned) 7 1/2 ml Lemon juice Ground Black Pepper 2 1/2 ml Sunflower Oil 125 g Mushrooms 12 1/2 g Sunflower margerine 12 1/2 g Wholemeal flour 150 ml Water 12 1/2 g Soy cheese 12 1/2 g Breadcrumbs 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chick Pea & Basmati Rice Salad Categories: Salads, Vegetarian Servings: 4 3/4 c Cooked chick peas 1 c Cooked basmati rice 1/2 ea Red bell pepper, diced 1/2 ea Green bell pepper, diced 1/2 ea Yellow bell pepper, diced 4 ea Scallions, sliced Salt to taste --------VINAIGRETTE--------- 2 ts Toasted sesame seeds 1 ts Sesame oil 1/4 ts Cumin 2 tb Lemon juice 1 tb Olive oil +++++ 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chick Peas and Sesame Paste Categories: Appetizers, Greek Servings: 4 1 1/2 c Chick peas, cooked 4 tb Lemon juice 2 ea Garlic cloves 4 tb Olive oil Stock from chick peas 2 tb Parsley, chopped 1/2 ts Coriander 1/2 ts Salt 1/4 ts Black pepper 4 ts Sesame paste 1/2 ts Paprika Parsley to garnish Chick peas should be overcooked. Reserve liquid. Put chick peas with 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chick Peas in Spanish Sauce Categories: Vegetarian, Vegan, Spanish, Kaz, Pulses Servings: 2 227 1/2 g Chick peas (dried) or 400 g Chick peas (canned) 1/2 Green pepper 1/2 Red pepper 1/2 Green chilli 1/2 Onion 1/2 Garlic clove 1 tb Olive oil 1/2 tb Chopped parsley 1/2 ts Sea salt 227 1/2 g Tomatoes 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chick Peas in Olive-Tahini Sauce Categories: Main dish, Middle east, Vegetarian Servings: 4 2 tb Olive oil 2 ea Garlic cloves, minced 1 sm Onion, chopped 3 lg Celery stalks, chopped 1 md Red or green bell pepper, -- chopped Olive-tahini sauce -- see -- recipe 3 c Cooked chick peas 1/4 c Wheat germ 1 tb Soy sauce 1/2 ts Marjoram 1/4 ts Coriander Black pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chickpea Salad with Garlic-Cumin Vinaigrette Categories: Salads, Vegetarian Servings: 4 1 c Dried chickpeas - soaked overnight; -OR- 2 1/2 c Canned chickpeas 1 1/2 c Finely diced red onion 6 tb Extra-virgin olive oil 4 ea Garlic cloves; crushed 1 ea Red jalapeno chili; minced 3 tb Finely chopped minced herbs -(thyme, mint, tarragon, - parsley, cilantro) 1 tb Cilantro leaves 2 tb Red wine vinegar -OR- lemon juice 1 1/2 tb Coarsely crushed cumin seeds Salt Freshly ground black pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chickpeas Italienne Categories: Main dish, Vegetarian, Mark's Servings: 4 1 1/2 c Dried chick peas, soaked 1 tb Olive oil 1 md Onion, chopped 2 ea Garlic cloves, crushed 14 oz Canned tomatoes, chopped 1 sm Can tomato paste 1 ts Basil 1 ts Oregano 1 ds Cinnamon 2 tb Parsley Salt & pepper to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chili Bean Casserole Categories: Main dish, Vegetarian Servings: 4 1/2 lb Uncooked red kidney beans 2 pt Water 1 tb Olive oil 1 lg Onion, finely chopped 1 ea Garlic clove, pressed 1/2 lb Mixed vegetables* 1/2 ts Basil 1/2 ts Cumin 1/4 ts Cayenne pepper 1 tb Chili powder 14 oz Tomatoes, chopped finely+ 2 tb Tomato paste 3 tb Red wine++ 2 oz Bulgur wheat+++ 1 1/2 pt Stock 2 tb Lemon juice Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chilis in Oil (Nam Prik Pow) Categories: Condiments, Thai, Sauces Servings: 1 4 tb Oil 3 tb Finely chopped garlic 3 tb Finely chopped shallots 3 lg Dry red chilis; deseeded -- coarsely chopped 2 tb Sugar 1 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chilled Pear Soup Categories: Vegetarian, Soups, Desserts, Fat-free, Vegan Servings: 4 8 Pears; peeled, cored, diced 2 c Water 1/4 ts Sea salt 4 tb Brown rice syrup 1/2 ts Peeled, finely minced ginger -OR- 1/2 ts -Powdered ginger 1/4 ts Anise extract (optional) Mint leaves, fresh Strawberries for garnish 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Style Sauteed Firm Tofu Categories: Chinese, Main dish, Vegetarian Servings: 4 24 oz Firm tofu 2 tb Oil 1/2 ts Salt 1 sm Onion, thinly sliced 6 md Mushrooms, sliced 1 sm Carrot, cut into matchsticks 2 md Green bell peppers, thinly -- sliced 1 tb Sake or white wine 1 1/2 tb Soy sauce 1 ts Grated ginger 1 tb Sugar 1 tb Water 1 ts Cornstarch dissolved in 3 -- tb water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Style Bean Sauce with Tofu Categories: Chinese, Main dish, Vegetarian Servings: 3 2 tb Oil 1 ts Grated ginger 1 ts Minced garlic 2 sm Minced red peppers 5 ea Mushrooms, thinly sliced 3 ea Green onions, sliced 16 oz Tofu, cubed 2 tb Red miso, mixed with 1/2 c -- water 1 tb Soy sauce 1 tb Honey 1 tb Tahini 1/2 ts Vinegar 1 ts Cornstarch dissolved in 2 tb -- water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Vegetable Stock Categories: Soups, Chinese Servings: 1 4 ea Dried shiitake mushrooms Hot water to cover 2 md Onions 2 lg Carrots, peeled 2 ea Celery stalks 1 ea Leek, washed well 1 tb Vegetable oil 4 ea Thin slices fresh ginger 2 ea Whole garlic cloves 1/4 ts Hot black peppercorns 1/4 ts Whole Szechuan peppercorns 1 tb Tamari 8 c Water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chinese Vegetable Miso Soup Categories: Soups, Appetizers, Vegetarian Servings: 6 1 tb Sesame oil 2 ea Celery stalks, sliced 1 md Carrot, sliced 2 ea Garlic cloves, minced 1 c Vermicelli 1 md Turnip, diced 2 bn Scallions, chopped 1 1/2 c Mushrooms, chopped 3/4 c Snow peas 1 c Mung bean sprouts 2 tb Dry sherry 1 tb Rice or white vinegar 2 ea Tofu cakes, diced 4 tb Miso 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 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, "Vegetariana" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Carrot Cake Categories: Cakes, Vegetarian, Desserts Servings: 6 1 1/2 c Finely grated carrots 3/4 c Granulated sugar 1/2 c Canola oil 1 c Boiling water 1 1/2 c Wholewheat flour 1/2 c Unsweetened cocoa powder 1 ts Cinnamon 1 1/2 ts Baking powder 1/2 ts Salt 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Chip Cookies Categories: Cookies, Vegetarian, Mark's Servings: 1 1 c Shortening 1 c Brown sugar 2 ts Vanilla 2 c White flour 1/2 ts Baking powder 1/4 ts Salt 1/4 c Water 1 1/2 c Chocolate chips 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate No Bake Cookies Categories: Cookies, Heritage, Kids Servings: 1 1/2 c Shortening 2 c Sugar 1/2 c Water 2 tb Cocoa 1/2 c Peanut butter 3 c Oatmeal or: 1 c Coconut 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chocolate Puddle Pudding Categories: Desserts, Vegetarian, Cakes, Mark's Servings: 4 3 oz White flour 1 1/2 oz Shortening 3 oz White Sugar 2 tb Cocoa powder, unsweetened 5 tb Water or plain soya milk 2 oz Brown sugar 2 tb Cocoa powder 1/2 pt Water 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chox Rouge Aux Groseille Braise Categories: Vegetables, Vegetarian, Vegan Servings: 6 1 tb Whole caraway seeds -=OR=- Cumin seeds 2 ts Dry red wine 1 Red or yellow onion - thinly sliced 1/4 ts Salt; more to taste 1 sm Red cabbage; thinly sliced 1/2 c Currants (or raisins) 2 tb Vinegar (or more to taste) -(red wine, cider or rice) 2/3 c Water or apple juice (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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chunky Granola (With No Oil Added) Categories: Grains, Breakfast, Vegetarian, Vegan Servings: 1 8 c Rolled oats 1 c Nuts (more if desired, -- up to double this amount) 1/2 c Sunflower seeds 1/2 c Whole millet -OR- whole buckwheat groats 3 c Whole wheat flour (or more) -OR- part cornmeal, - rice flour, - or other whole-grain flour 1 ts Salt (or more, as desired) 1/2 c Honey (or more, -- up to double this amount) 1 c -Hot water, or up to: 2 c -Hot water * 1 ts Vanilla * 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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Chunky Vegetable Stew with Chickpeas Categories: Vegetarian, Main dish Servings: 6 2 tb Oil 2 Garlic cloves 1 c Chopped onions 2 Celery stalks -cut into 1/2 pieces 2 Carrots; cut into discs 2 md Parsnips; cut into discs 1 lg Potato; cubed 3 c -Tomato juice, plus: 5 c -Water 1/2 c Chopped parsley 1 ts Marjoram or oregano Salt and pepper; to taste 1 cn Chickpeas; drained 2 c Shredded cabbage (optional) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coconut Rice Categories: Indian, Vegetarian Servings: 4 3 tb Ghee 1 ts Cumin seeds 1 pn Turmeric 2 ea Cloves 4 ea Black peppercorns 2 ea Black or brown cardamom pods 2 c Dried coconut 2 c Brown rice 3 3/4 c Water 1 1/2 ts Salt 1 tb Chopped almonds 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Coconut Snaps Categories: Cookies, Vegetarian, Mark's Servings: 1 1/3 c Shortening 3/4 c Sugar 1/4 c Water 1 ts Vanilla 1 ts Baking powder 1/2 ts Salt 1/3 c Walnuts 1/2 c Finely shredded coconut 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 1/8 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Bean Salad Categories: Salads Servings: 4 1 c Cooked pinto beans 1 c Cooked navy beans 1 c Cooked red kidney beans 1 ea Celery stalk, diced 1 ea Green bell pepper, diced 2 ea Garlic cloves, diced 1/2 c Oil 3 tb Tamari 2 tb Apple cider vinegar 1 tb Light molasses 3 tb Nutritional yeast 1/2 ts Salt 1/2 ts Garlic powder 1/4 ts Paprika 1/4 ts Oregano 1/4 ts Basil 1/8 ts Red pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Eggplant Provencale Categories: Main dish, Vegetarian Servings: 10 3 lg Eggplants, sliced to rounds 1 c Chopped parsley 2 ea Large onions, sliced thinly 6 lg Tomatoes, sliced 2 lg Garlic cloves, minced 2 ea Celery hearts, chopped 2 ts Currants 1 ts Basil 1 ts Peppercorns, crushed 1 ts Capers, chopped Black pepper 1 c Olive oil Lemon wedges 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Sesame Noodles Categories: Pasta, Vegan, Sass Servings: 3 1/4 lb Snow peas; trimmed 1/2 lb Whole wheat udon -OR WW/brown rice udon 1 tb Toasted Sesame oil -(Oriental type) 3 tb Sesame tahini 1 lg Garlic clove; roasted, - peeled -=OR=- 1 sm -Raw garlic clove, - peeled and minced 2 tb Tamari soy sauce 1/4 ts Ground Szechuan peppercorns -(Or more, to taste) -=OR=- 1/8 ts Freshly ground black pepper 2 ts Brown rice vinegar 1/2 ts Maple syrup 1/4 c -Pasta cooking water, approx 1 pn Cayenne pepper; -=OR=- 3 dr -Hot pepper sesame oil -(To taste) ---------------------------------GARNISHES--------------------------------- 1 lg Cucumber; peeled, seeded, - and diced 1 Scallion; (green part only) - thinly sliced Sesame seasoning salt -(gomasio) 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 1/2 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 1-1/2 tablespoons tamari and 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Sichuan Noodles Categories: Pasta, Chinese, Vegetarian, Hom Servings: 2 1 lb Chinese egg noodles 2 tb Peanut oil 2 tb Finely chopped scallions 1 tb Finely chopped garlic 1 tb Yellow bean sauce 2 ts Chili bean sauce 2 ts Finely chopped ginger 1 tb Rice wine or dry sherry 2 tb Dark soy sauce 2 tb Sesame oil ----------------------------------GARNISH---------------------------------- Fresh corinader leaves 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cold Sweet and Sour Soup Categories: Soups, Appetizers, Vegetarian, Chinese Servings: 6 3 oz Olive oil 7 oz Onion, chopped 10 1/2 oz Cabbage,chopped 10 1/2 oz Tomatoes, chopped 1 pt Water 3 1/4 oz Lemon juice 4 tb Honey 3 1/4 oz Orange juice 1 oz Tofu balls 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Muffins Categories: Breads, Vegetarian, Vegan Servings: 1 2 c Corn flour or cornmeal - (yellow or blue) 1 c Whole wheat pastry flour 6 oz Soft tofu 3 c Water 1/2 ts Salt (sea salt in book) 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 1/2 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Corn Relish Categories: Relishes, Vegetables Servings: 1 20 Ears tender corn; -=OR=- 2 1/2 qt -Frozen whole kernel corn, - (thawed) 1 1/4 c Chopped onions 1 c Chopped green bell peppers 1 c Chopped red bell peppers 1 c Chopped celery 2 2/3 c White vinegar 2 c Water 1 1/2 c Sugar 4 1/2 ts Mustard seeds 1 tb Salt 1 ts Celery seeds 1/2 ts Ground turmeric 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 1/2 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 1/4-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cornish Under Roasted Potatoes Categories: Vegetables, Side dish, Mark's Servings: 1 4 lg Potatoes, quartered 1 md Onion, chopped 1 ea Salt & pepper to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Country Life Tofu Cheesecake Categories: Desserts, Vegetarian, Vegan Servings: 8 -----------------------------------CRUST----------------------------------- 5 c Finely ground granola 1/4 lb Soy margarine ----------------------------------FILLING---------------------------------- 1 c Soymilk; -OR- 1 c -Dry Soyagen AND 1 c -Water 20 oz Tofu 1/2 c Dry fructose 1/2 c Refined soy oil 1 tb Vanilla extract 1 ts Almond extract 2 ts Arrowroot powder ----------------------------------TOPPING---------------------------------- 3/4 c Apple juice concentrate 3 tb Arrowroot powder 6 c Fresh strawberries 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 1/2 c of juice concentrate with arrowroot. Simmer strawberries with 1/4 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Couscous Patties: Categories: Vegetarian, Grains, Vegan Servings: 30 10 oz Couscous 6 Green chillies 1 1" piece of ginger Salt; to taste 2 ts Vegetable oil 1 ts Mustard seeds 1/2 c Urad dahl 3 Dry red chillies Curry leaves (2-3 sprigs) 2 tb Coconut (optional) 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 1/2 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Couscous Stuffed Eggplant Categories: Main dish, Vegetarian Servings: 4 1 c Raw coucous 2 md Eggplants 3 tb Olive oil 3 ea Garlic cloves, minced 5 bn Scallions, minced 3 md Tomatoes, chopped 4 tb Wheat germ 2 tb Lemon juice 1/4 c Fresh parsley, minced 1 ts Ground cumin 1 ts Chili powder 1/2 ts Turmeric Salt & pepper 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 1/2" 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cracked Wheat Bread Categories: Breads Servings: 1 1/2 c Cracked wheat 1 1/2 c Boiling water 1 pk Dry yeast 1/3 c Warm water 1/4 c Shortening 1 1/2 ts Salt 2 tb Molasses 2 tb Honey 1 c Warm water 1 c Wholewheat flour 4 c All-purpose flour 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cranberry Pear Pie Categories: Vegetarian, Desserts, Holiday, Vegan Servings: 8 3 c Cranberries - (fresh or frozen) 1 c Maple syrup 1 lb Pears; peeled, cored and cut -into 1/4 inch pieces 1/2 c Walnuts or pecans 4 1/2 ts Cornstarch; dissolved in: 2 tb -Cold water 1 pn Salt 1 ts Cinnamon 1 Unbaked vegan pie crust Strips of dough -For lattice top 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cranberry Fruit Nut Bread Categories: Breads, Vegetarian, Vegan Servings: 12 1 c Cranberries, chopped - (fresh or frozen) 1/2 c Chopped nuts 1 tb Grated orange peel 2 c Whole wheat pastry flour 1 c Sugar or Date sugar 1 1/2 ts Baking powder 1 ts Salt (optional) 1/2 ts Baking soda 2 tb Shortening or applesauce 3/4 c Orange juice 1 Egg, well beaten -=OR=- Egg replacer 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cranberry Pear Pie Categories: Vegetarian, Desserts, Holiday, Vegan Servings: 8 3 c Cranberries - (fresh or frozen) 1 c Maple syrup 1 lb Pears; peeled, cored and cut -into 1/4 inch pieces 1/2 c Walnuts or pecans 4 1/2 ts Cornstarch; dissolved in: 2 tb -Cold water 1 pn Salt 1 ts Cinnamon 1 Unbaked vegan pie crust Strips of dough -For lattice top 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Green Garlic Dressing Categories: Dressings, Sauces, Salads, Vegan, Sass Servings: 1 8 lg Roasted garlic cloves - peeled 1/2 c Minced parsley, packed tight 2 tb Finely chopped shallots 1/2 c Olive oil 2 oz Silken tofu; mashed 2 -to 3 tb White wine vinegar 1/2 ts Sea salt; or to taste 2 tb -Water, or more as needed 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Green Garlic Dressing Categories: Dressings, Sauces, Salads, Vegan Servings: 1 8 lg Roasted garlic cloves - peeled 1/2 c Minced parsley, packed tight 2 tb Finely chopped shallots 1/2 c Olive oil 2 oz Silken tofu; mashed 2 -to 3 tb White wine vinegar 1/2 ts Sea salt; or to taste 2 tb -Water, or more as needed 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Lemon Tart Pudding Categories: Desserts, Vegetarian Servings: 1 10 1/2 oz Package silken tofu 3/4 c Fresh lemon juice 2 tb Arrowroot powder/cornstarch 1 c Fructose/sugar 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creamy Spinach Soup (Lf) Categories: Low-fat, Vegan, Soups, Mcdougall, To try Servings: 4 1 lg Onion; coarsely chopped 6 c -Water 3 Potatoes; peeled & chopped 3 Zucchini; thickly sliced 1 tb Low-sodium soy sauce; 2 c Fresh spinach leaves; -tightly packed Pepper; black to taste 1/3 c Enoki mushrooms; trimmed -optional --------------------------------PER SERVING-------------------------------- 123 x *cals 3 x *gm protein 1/8 x *gm fat 27 x *gm carbo 181 x *mg sodium 5 x *gm fiber Place onion in a large pot with 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Creole Beans & Rice Categories: Main dish, Vegetarian Servings: 4 3 c Red kidney beans, cooked 1/2 ts Cayenne pepper 1/4 ts Allspice 3 ea Scallions 1 ea Cucumber, peeled & sliced 2 ea Tomatoes, chopped 3/4 c Fresh parsley 1/4 c Vegetable oil 3 1/2 tb Cider vinegar 1 ds Tabasco oil 3 tb Vegetable oil 1 lg Onion, chopped 4 ea Garlic cloves, minced 3 ea Celery stalks, chopped 1 lg Carrot, diced 2 ea Green peppers, chopped 1/3 c Tomato paste 1 ts Cider vinegar 1 1/2 ts Brown sugar 1 ts Dijon mustard 1 pn Salt 2 ts Oregano 1/8 ts Cayenne 1/8 ts Allspice 2 1/2 c Rice, cooked 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 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crisp Split Peas Categories: Appetizers, Snacks, Legumes, Vegetarian, Vegan Servings: 4 1 c Yellow split peas 2 ts Baking soda Vegetable oil -- for deep-frying 1/2 ts Chili powder 1/2 ts Ground coriander 1 pn Ground cinnamon 1 pn Ground cloves 1 ts Salt 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 1-3/4 cups. Source: The Book of Appetizers by June Budgen (HP Books/Price Stern Sloan) Typographical errors courtesy of: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crispy Bean Curd Cubes with Peanut Dipping Sauce Categories: Vegetarian, Appetizers, Hom Servings: 4 3/4 lb Bean curd (tofu) - cut into 1-inch cubes 1 1/4 c Peanut oil; for deep-frying -----------------------------------SAUCE----------------------------------- 1 oz Roasted peanuts 1 tb Sugar 2 tb Water 2 ts Chinese white rice vinegar -OR- cider vinegar 1 tb Finely chopped cilantro 1/2 ts Salt 1/2 ts Chili oil Combine the sauce ingredients together in a small bowl and set aside. Heat the 1 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Croquettes De Couscous Et Pois Chiches Categories: French, Vegetarian, Vegan Servings: 24 2/3 c Hulled, raw sunflower seeds - (optional) 2 c Cooked and drained chickpeas 1 c Uncooked couscous 1/2 c Tomato juice 1/2 c Dry red wine 3 tb Soy sauce 2 tb Dijon mustard 2 tb Red wine vinegar 2 ts Dried rosemary 1 ts Dried thyme 1/2 ts Black pepper 3 tb Minced fresh parsley 3 Garlic cloves; pressed 1 tb Olive oil (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 1/2" 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crusty French Bread Categories: Breads Servings: 1 1 tb Dry yeast 1/2 c Warm water 1 ts Salt 2 tb Vegetable oil 1/4 ts Sugar 3 c White flour Cornmeal In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour. Combine 1/2 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crusty Garlic Bread Categories: Breads Servings: 1 1 tb Dry yeast 1 c Warm water 1 ts Salt 2 tb Vegetable oil 6 ea Crushed garlic cloves 4 c Unbleached white flour 3 tb Wheatgerm Dissolve the yeast in the water in a bowl. Add salt, oil & garlic. Stir in 3 c flour & wheatgerm. Mix with a fork. Sprinkle 1/4 c flour on a board & turn out the dough, coating it with the flour. Then knead, adding another 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Crusty Rye Bread Categories: Breads Servings: 1 2 c Rye flour 1 tb Dry yeast 1/2 c Warm water 1 ts Salt 2 tb Vegetable oil 2 tb Cider vinegar 1/2 c Unbleached white flour 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Cumin Nan Categories: Grill, Indian, Breads Servings: 6 2 c All purpose flour 1 ts Active dry yeast 1 tb Sugar 1 ts Salt, optional 3 ea Garlic cloves, minced 1 tb Cold pressed corn oil 1/3 c Packaged mash potato flakes 1 ts Whole cumin seeds, toasted 1 c Warm water -----------Glaze------------ 1 tb Corn oil 2 ea Garlic cloves, minced 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Almonds Categories: Appetizers, Snacks Servings: 4 8 oz Blanched almonds 2 tb Mango chutney 1 ts Turmeric 1 ts Curry powder 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Cauliflower & Potatoes (Aloo Gobi) Categories: Curries, Main dish, Vegetables Servings: 5 2 ea Hot green chilies, minced 1 ea 1/2" piece of ginger root 1 ts Cumin seeds 1 ts Black mustard seeds 4 tb Ghee 3 md Potatoes, diced 1 md Cauliflower in florets 2 md Tomatoes, diced 1/2 ts Turmeric 2 ts Coriander 1/2 ts Garam masala 1 ts Brown sugar 1 ts Salt 3 tb Coarsely chopped coriander 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Carrot Soup Categories: Soups, Vegetarian, Appetizers Servings: 8 1 md Onion, chopped 2 tb Olive oil 1 lb Carrots, chopped 2 ea Garlic cloves, chopped 1/2 ts Yellow mustard seed 1/2 ts Turmeric 1/2 ts Ginger 1/2 ts Cumin 1/4 ts Cinnamon 1/8 ts Cayenne 1 tb Lemon juice 1 c Water 3 tb Ghee 3 tb Flour 4 c Soy milk, water 1 tb Honey or other sweetener 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Lentil Pie Categories: Main dish, Vegetarian Servings: 8 Pastry for 2 crust pie 2 tb Oil 1 lg Onion, chopped 2 ea Garlic cloves, chopped 1 md Potato, diced 1 md Carrot, sliced 1 sm Green bell pepper, diced 1 tb Coriander powder 1 ts Cumin powder 1 ts Ginger powder 1 ts Turmeric 1 c Green lentils 2 c Water 2 tb Tomato paste Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Lentils with Spinach Categories: Main dish, Curries, Vegetarian Servings: 4 1 c Lentils 1 tb Olive oil 2 ea Garlic cloves, minced 1/2 lb Spinach leaves, washed, -- stemmed & chopped 14 oz Can plum tomatoes 2 tb Tamari 2 ts Curry powder 1/4 ts Grated ginger 1/4 ts Cinnamon 1/4 ts Nutmeg 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Potatoes with Eggplant (Aloo Baigan Sabji) Categories: Vegetables, Curries Servings: 5 1 ea 1/2" piece of ginger root 2 ea Minced green chilies 1/4 c Shredded unsweetened coconut 1/2 ts Garam masala 4 tb Ghee 1 ts Black mustard seeds 1/2 tb Whole cumin seeds 1/8 ts Asafetida 6 md Potatoes, boiled & cubed 1 ts Turmeric 1 tb Coriander 1 sm Eggplant in 1" cubes 1 ts Salt 3 tb Fresh coriander, chopped 1 tb Lemon juice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Sesame Sauce Categories: Appetizers, Snacks Servings: 1 1 c Water 2/3 c Tahini 1 tb Curry powder 2 tb Soy sauce 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Spinach & Chick Pea Soup Categories: Soups, Appetizers, Vegetarian Servings: 8 2 tb Vegetable oil 2 ea Garlic cloves, minced 1 md Carrot, grated 1/4 c Raw barley 1 ea Bay leaf 2 1/2 c Stock 4 c Cooked chick peas 3/4 lb Spinach, steamed & chopped 1 sm Zucchini, diced 1 1/2 ts Favourite curry powder 1/4 ts Thyme 1/4 ts Cumin Salt & pepper 2 c Stock 2 tb Lemon juice Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Curried Whole Chick Peas (Chole) Categories: Curries, Vegetarian, Main dish Servings: 6 1 1/4 c Chick peas 5 1/2 c Water 1 ea Bay leaf 5 tb Ghee 1 ea 2" cinnamon stick 6 ea Black peppercorns 1/2 ts Black cardamom seeds 8 ea Whole cloves 1 tb Whole cumin seeds 1 tb Grated ginger 1 ts Minced green chili 1 ts Turmeric 1 1/2 ts Hungarian paprika 1 tb Coriander 1/2 ts Cayenne 1/8 ts Asafetida 1 ea Large tomato, diced 1 ts Salt 3 tb Lemon juice 3 tb Coarsely chopped coriander 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, 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dairy-Free Pasta "Cheese" Sauce Categories: Vegetarian, Vegan, Sauces Servings: 4 1/2 c Minced green onions 2 tb Olive oil or water for -sauteeing 1 tb Whole wheat pastry flour 3 tb Nutritional yeast 1 1/2 To 2 cups water 2 tb Sesame tahini 2 ts "chicken"-flavored vegetable -broth or light miso 1/2 c Soymilk Fresh ground pepper to taste Ground rock salt 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Date Muffins Categories: Muffins, Vegetarian, Mark's Servings: 12 1 c Cooking dates, chopped 1 c Boiling water 2 tb Vegetable oil/vegetable -- shortening 1 3/4 c All purpose white flour 1 ts Vanilla 1 ts Baking soda 1 c Brown sugar 1 1/2 ts Baking powder 1/2 ts Salt 1 c Walnuts, chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deep Fried Tofu with Plum Sauce Categories: Appetizers, Vegetarian Servings: 16 1 lb Firm tofu 1/2 c Sesame seeds 2 tb Cornstarch 3 tb Whole-wheat flour 1/4 c Vegetable oil 1 1/2 lb Red plums, pitted, peeled & -- chopped 3/4 c Sugar 1 tb Soy sauce 1 tb Teriyaki sauce 2 ea Garlic cloves, chopped Water to cover 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 1/2". 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deep-Fried Tofu Categories: Main dish, Vegetarian Servings: 6 --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 1 lb Tofu, cut in 1/2 inch cubes 1/2 c Wheat germ 3 tb Cornstarch Vegetable oil for deep fry Soy sauce ->OR<- Sweet and sour sauce 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deep-Fried Yellow Bean Paste (Baa Yir) Categories: Appetizers, Thai, Vegetarian, Vegan Servings: 3 4 oz Dried moong beans -- soaked in water for 30 -- minutes, and drained 1 tb Plain flour 2 ts Red curry paste 1 tb Light soy sauce 1 ts Sugar 2 Kaffir lime leaves - rolled into a cigarette & - finely sliced into slivers Oil; for deep-frying ---------------------------------THE SAUCE--------------------------------- 4 tb Sugar 6 tb Rice vinegar 1/2 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccoli Categories: Vegetarian, Vegan, Chinese Servings: 4 1 1/2 Cakes bean curd Vegetable oil -- for deep-frying 6 md Chinese dried mushrooms 1 md Onion 8 oz Broccoli 3 tb Vegetable oil 3 sl Ginger root 4 tb Vegetarian stock -----------------------------------SAUCE----------------------------------- 2 tb Light soy sauce 1 tb Hoisin sauce 2 ts Chili sauce 1 ts Sugar Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in hot oil for 2 to 2-1/2 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 1-1/2 minutes, and then cook, covered, for 1-1/2 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 1-1/2 minutes. Serve with rice and other dishes. Source: New Chinese Vegetarian Cooking by Kenneth Lo Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Devil's Food Cake Categories: Cakes, Vegetarian Servings: 1 1 3/4 c All purpose flour 3 ts Cocoa powder 1/2 ts Salt 1 ts Baking soda 1 1/2 ts White vinegar 1 c Water 1 1/2 ts Vanilla 6 ts Vegetable oil 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dhansak Categories: Indian, Main dish, Curries, Vegetarian Servings: 4 1 c Mixed legumes 3 c Water 1 lb Mixed vegetables 4 tb Ghee 1 sm Onion, diced. 2 ea Garlic cloves, chopped 1 ea Green chili, chopped 1/2 ts Turmeric 2 ts Garam masala Salt to taste 1 tb Lemon juice 3 tb Chopped cilantro 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dipping Sauce Categories: Appetizers, Sauces Servings: 1 1 tb Tamari soy sauce 1 ts Dark sesame oil 1 ts Rice vinegar 1/4 ts Chili oil 1/4 ts Honey 1 tb Water Combine all ingredients in a bowl. Will keep indefinitely if stored in the refrigerator. "Sundays at Moosewood Restaurant Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dolma Ici Zeytinyagli (Rice Stuffing for Vegetables) Categories: Turkish, Main dish, Vegetarian, Vegan Servings: 1 1/2 lb Long grained rice 1/2 c Olive oil 1 c Water 1 lg Tomato 1 md Onion Few sprigs dill & parsley 1 oz Pine nuts (pignoli) 1 ts Sugar (more to taste) 1 pn Thyme Salt and pepper 1 oz Currants 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dolmadakia (Stuffed Grapeleaves with Rice) Categories: Appetizers, Greek, Vegetarian, Vegan Servings: 75 16 oz Grape leaves 3/4 c Extra virgin olive oil 3 Onions; more if desired (shredded or minced finely) 1 3/4 c Rice 1 Lemon, juiced - or more, to taste Dill; very finely chopped 1 3/4 c -Hot water 3/4 ts Salt 1/4 ts Pepper 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 1/2 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Dolmades Yialandzi (Stuffed Grapevine Leaves) Categories: Greek, Appetizers, Vegetarian, Vegan Servings: 60 3/4 c Olive oil 1/2 sm Onion; chopped 8 Scallions; chopped fine 2 lg Garlic cloves; chopped 1 c Raw long-grain rice 1 bn Fresh dill; chopped 1/2 bn Fresh parsley; chopped 1 1/2 Lemons (or more), juice only Salt & freshly ground pepper 1 c Hot water 1 lb Jar grapevine leaves Heat the 1/2 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 1/4 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 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 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 1-1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Domatosoupa Me Spaghetti Categories: Soup, Greek, Vegetarian, Kaz, Vegan Servings: 2 455 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 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Domesticated Chick-Pea Dip Categories: Appetizers, Dips, Untested Servings: 6 6 Garlic Cloves 1 c Olive Oil 3 c Chick-Peas; Cooked 1/4 ts Black Pepper 1/2 c Lemon Juice ----------------------------------GARNISH---------------------------------- Parsley; Chopped 1 tb Salt 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 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage Posted by Sandee Eveland in Intercook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Drunkard's Noodles (Gueyteow Pad Ki Mow) Categories: Thai, Vegetarian, Vegan, Pasta, Main dish Servings: 2 2 tb Oil 1 Garlic clove; finely chopped 2 sm Fresh red or green chilis -- finely chopped 4 oz Sen yai noodles 1 sm Onion; cut into segments 1 md Tomato; cut into segments 4 Kaffir lime leaves -- roughly chopped 6 Sweet basil leaves 1 ts Dark soy sauce 2 tb Light soy sauce 1/2 ts Sugar 1 sm Sweet red or green pepper -- finely chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Chocolate Cake Categories: Cakes, Vegetarian Servings: 1 2 2/3 c Flour 2 ts Baking soda 2/3 c Cocoa powder 2 c White sugar 1 ts Salt 2 c Water 2 ts Vanilla 2/3 c Vegetable oil 2 ts White vinegar 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Easy Tomato Soup Categories: Soups, Vegetarian, Appetizers, Mark's Servings: 8 2 md Onions, coarsely chopped 2 tb Olive oil 1 1/2 lb Potatoes, diced 2 ts Oregano 1 ts Basil 2 ts Parsley 1 ts Salt 2 ts Black pepper 28 oz Can tomatoes 7 c Stock 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggless Mayo ("Better 'n Hellman's") Categories: Vegan Servings: 1 1 c Edensoy (Original) 2 2/3 c Oil 2 tb Cider Vinegar 1 tb Maple Syrup (or sugar) 1 ts Salt --------------------------------NOW TRY THIS-------------------------------- Directions: Place soy milk in food processor (or blender). Put on lowest 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant a la Provencale Categories: Salads, Vegetarian, Appetizers Servings: 4 3 lg Eggplants Coarse salt Olive oil 2 lb Ripe tomatoes 3 ea Garlic cloves, chopped 2 tb Parsley, chopped 1 tb Lemon juice 1/8 ts Sugar Salt & pepper Parsley to garnish Cut unpeeled eggplants into 1/2" 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Bharta Categories: Indian, Main dish, Vegetarian Servings: 4 2 md Eggplants, halved 1/2 c Finely chopped onion 2 ea Green chilies, chopped 1/4 ts Salt 1/4 c Cilantro, chopped 1 tb Ghee 1/2 ts Oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Lasagne Categories: Main dish, Pasta, Vegetarian, Vegan Servings: 6 1 md Eggplant 1/2 Lemon; juiced Salt 1/4 c Unbleached flour 1/4 c Cornmeal 1/2 ts Oregano 1/2 ts Garlic powder 1/8 ts Black pepper 2 tb Oil ---------------------------RICOTTA-STYLE FILLING--------------------------- 1 1/2 lb Firm tofu 1/4 c Lemon juice 2 ts Dried basil; -=OR=- 2 tb -Fresh chopped basil 2 ts Honey 1 ts Salt 1 Garlic clove 1 1/2 c Tomato sauce Wash, peel and slice eggplant into 1/4" 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 1/2 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Provencale Categories: Main dish, French, Vegetarian Servings: 6 1 1/2 c Uncooked brown rice 1 tb Olive oil 1 pn Saffron 3 c Water 1 1/2 ts Salt ---------------------------- 2 tb Olive oil 3 md Eggplants 1/4 c Water 1/4 c Sherry ---------------------------- 2 tb Olive oil 3 c Minced onions 1 lg Red bell pepper, minced 1 tb Sherry 1/2 ts Cayenne 2 md Tomatoes, chopped 1/2 c Dried currants 1/2 c Chopped fresh parsley 1/4 ts Black pepper ---------------------------- 1/2 c Tomato juice 1/2 c Toasted slivered almonds Chopped fresh parsely Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt. Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add sherry & water. Cover tightly with aluminum & bake at 375F till tender, about 45 minutes. Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes, currants, parsley & black pepper. Simmer covered for a few minutes. Combine rice & vegetable mixture. When eggplants are cool enough to handle, gently mash them & push the soft middle to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes. Serve garnished with almonds & parsley. "New Recipes From Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Salad Categories: Appetizers, Salads, African Servings: 6 1 lb Eggplant, peeled & cubed 1 lb Tomatoes, chopped 2 ts Hungarian paprika 1 ts Salt 1 ea Garlic clove, minced Tabasco sauce to taste 4 tb Olive oil In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Stuffing Categories: Greek, Vegetarian, Vegan Servings: 6 3 md Eggplants (1 lb ea.) 1/4 c Olive oil 1/3 c Chopped scallions -=OR=- Shallots 1 Garlic clove; sliced (opt.) 1/4 c Chopped fresh parsley 2 tb Chopped fresh fennel or dill 1/2 ts Allspice; more if necessary 1/4 c Dry white wine 2 tb Tomato paste; MIXED WITH: 1/2 c Water Salt & freshly ground pepper 1/2 c Bread crumbs 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 1/4-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant with Quinoa and Chickpeas Categories: Vegetarian, Vegan, Grains Servings: 4 2 Eggplants (sm. to med.) -water to fill large pot 1 c Quinoa 2 1/2 c Water 1/4 c Water 1 sm Onion; peeled, chopped, -OR- 1/2 lg -Onion, peeled and chopped 2 Garlic cloves; minced 1 Poblano pepper - seeded and chopped fine 1 Banana or hungarian pepper - seeded and chopped fine 1/2 c Tomato puree or tomato sauce 1/2 ts Salt Freshly ground pepper - to taste 1/4 c Ground walnuts 1 c Cooked chickpeas 1 tb Wheat flour 1 tb Gluten flour 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant Yeast Bake Categories: Main dish, Vegetarian Servings: 6 2 tb Oil 2 ea Garlic cloves, diced 3 lg Onions, sliced 4 tb Tamari 1/2 ts Garlic powder 1/2 ts Basil 1/2 ts Salt 3 tb Wholewheat flour 1/2 c Nutritional yeast 1 c Water 3 tb Tahini 1 lg Eggplant, peeled & cut into -- 1/4 inch thick rounds 1/4 ts Paprika 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant, Red Pepper & Spinach Curry Categories: Curries, Main dish, Vegetarian Servings: 4 1 md Eggplant, cubed Salt 1 lg Spanish onion, chopped 2 tb Ghee 1 tb Grated ginger 1 tb Cumin 2 ts Coriander 1 ts Cinnamon 1/2 ts Turmeric 1/8 ts Cayenne 1/8 ts Ground cardamom 1/2 ts Salt 1/2 c Apple juice 1 c Water 10 oz Spinach, washed, stemmed 2 ea Red bell peppers, cubed 1 tb Lemon juice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant-Spinach Curry Categories: Indian, Vegetables, Vegetarian, Vegan, Side dish Servings: 8 1/4 c Oil 1 ts Black mustard seeds 12 Garlic cloves; minced 2 lb Spinach; rinsed, dried, - and finely chopped 1 md Eggplant - cut into 1/2" cubes 1 Piece ginger root (1-inch) -peeled and grated 1/4 ts Jalapeno chiles, minced 1/4 ts Tumeric powder 1/4 ts Paprika 1/2 ts Ground coriander 1/2 ts Ground cumin 2 md Tomatoes; finely chopped Salt Cilantro sprigs, for garnish 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Eggplant-Tomato Sauce Categories: Main dish, Vegetarian, Sauces Servings: 6 1 ts Olive oil 3/4 c Dry sherry 1 sm Onion, finely chopped 2 ea Garlic cloves, minced 1/4 c Celery, chopped 1 c Peeled, cubed eggplant 1/2 c Minced red bell pepper 1/2 ts Nutmeg 3 c Plum tomatoes, chopped 1 tb Fresh basil Salt & pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: English Muffins Categories: Breads Servings: 1 1 c Warm water 1 tb Dry yeast 2 tb Vegetable oil 1 ts Salt 2 c Unbleached white flour 1 c Whole wheat flour 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ethiopian Ambasha Categories: Breads, Ethiopian Servings: 1 1 tb Active dry yeast 1/4 c Warm water 2 tb Ground coriander 1 ts Ground cardamom 1/2 ts White pepper 1 ts Ground fenugreek 2 ts Salt 1/3 c Vegetable oil 1 1/4 c Lukewarm water 5 c Unbleached flour 1 tb Cayenne 2 tb Oil 1/4 ts Ground ginger 1 pn Ground cloves 1/8 ts Cinnamon 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fakes Xithati (Sour Lentil Soup) Categories: Greek, Soups, Vegetarian, Vegan Servings: 6 2 c Brown lentils 2 qt Water 1 c Finely chopped spring onions 1 Garlic clove (opt.); crushed 1/4 c Finely chopped coriander * 1/3 c Olive oil 1/4 c Cold water 1 tb Flour 1/4 c Vinegar (or to taste) Salt Freshly ground black pepper *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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Falafel (Lebanese) Categories: Ethnic, Vegetarian Servings: 12 1 lb Chick peas; (soaked for 24 h 1 md Onion 1 md Potato; peeled 4 Garlic cloves 1 ts Ground coriander 1 ts Cumin 2 ts Salt 1/2 ts Pepper 1/2 ts Cayenne 1 tb Flour Vegetable oil for frying 2 ts Baking soda 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Falafel Golden Domes with Tahini Sauce Categories: California, Vegetarian, Vegan Servings: 4 1 lb Chickpeas; soaked overnight, - cooked, and drained. 3 Garlic cloves; minced 1/2 ts Baking powder 2 ts Ground cinnamon 2 ts Ground cumin 1 bn Parsley; minced 1 md Onion; grated 4 Scallions; minced 2 tb Fresh cilantro, chopped 3 c Vegetable oil 4 Pita breads; warmed 1 Tomato; finely chopped 2 Lemons; juiced --------------------------------TAHINI SAUCE-------------------------------- 2/3 c Tahini (sesame paste) 3 tb -Water (or as needed) 2 Lemons, juiced 2 Garlic cloves; minced 1 tb Fresh parsley, minced Black pepper Remove the skins from the cooked chickpeas by rubbing them with a dish towel. Place the chickpeas in a food processor and purée 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 1/2" 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Falafel Categories: Main dish, Vegan Servings: 6 1 c Dried chickpeas; soaked in 5 c -Water for 24 hours 1 ts Baking soda 1 ts Salt 1/2 c Finely minced onion 2 tb Finely minced parsley 1 ts Ground cumin 1 ts Ground coriander 2 Garlic cloves; finely minced 1 tb Lemon juice 1 ds Black pepper 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Falafel Categories: Vegetarian, Main dish Servings: 20 --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 2 c Cooked chickpeas ->OR<- 1 1lb4oz can garbanzo beans -drained and rinsed 1/3 c Water 1 Slice whole wheat bread; -crusts removed 1 tb Unbleached white flour 1/2 ts Baking soda 3 Cloves chopped garlic 1 Egg, sl. beaten 2 tb Chopped parsley 3/4 ts Salt 1/4 ts Fresh ground black pepper 1/4 ts Ground cumin 1/2 ts Ground tumeric 1/4 ts Dried basil 1/4 ts Dried marjoram 1 tb Tahini ->OR<- Olive oil Cayenne pepper to taste Vegetable oil for deep fry Flour for coating 5 Whole wheat pita, halved 1/2 c Chopped onion 1 Tomato, peeled & diced 1 c Shredded lettuce 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Falafel Categories: Middle east, Vegetarian Servings: 4 3 ea Garlic cloves 1/2 md Onion, chopped 1/2 c Minced fresh parsley 1 1/2 c Cooked chick peas 1 tb Fresh lemon juice 1 ts Ground cumin 1/2 ts Basil 1/2 ts Coriander 1/2 ts Thyme 1/2 ts Salt 1/2 ts Hot pepper sauce Black pepper to taste 2 sl French bread, torn & soaked -- in cold water to cover 1/2 c Wholewheat flour 1 tb Extra-virgin olive oil 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 1/2-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Falafel Categories: Vegetarian, Snacks Servings: 18 1 c Dried chickpeas 1 ts Baking soda 1 ts Salt 1/2 c Finely minced onion 2 tb Finely minced parsley 1 ts Ground cumin 1 ts Ground coriander 2 ea Garlic cloves, mashed Pepper to taste 1 tb Lemon juice 1/8 ts Cayenne Oil for deep frying 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fanchie-Dofu Categories: Chinese, Main dish, Vegetarian Servings: 4 24 oz Tofu 5 tb Oil 1 ts Salt 2 Tomatoes, cut into 8 wedges 1 Garlic clove, minced 1 ts Sake 3 tb Water 1/2 Leek or onion, diced 1 tb Cornstarch dissolved in 3 tb -- water 1 c Green peas, parboiled Cut tofu lengthwise into half, then crosswise into 1/2-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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fasoulada Categories: Greek, Soup, Kaz, Vegetarian, Vegan Servings: 2 170 g Haricot beans 1/2 Chopped leek 1 Chopped carrot 1 Chopped onion 1 Chopped celery stick 220 g Canned tomatoes 100 ml Olive oil Sea Salt Black pepper 1/8 ts Paprika 1 Small potato 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fassoulada (Greek Bean Soup) Categories: Greek, Soups, Vegetarian, Vegan Servings: 8 1 lb Dried navy beans 2 Onions; chopped 2 Celery stalks with leaves - chopped 2 Carrots; scraped & diced 4 Sprigs fresh parsley;chopped 1 c Chopped, drained tomatoes 1 Bay leaf 2 Sprigs fresh mint or thyme Salt & freshly ground pepper 1/3 c Olive oil 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fava Bean Salata Categories: Greek, Salads Servings: 8 1 1/2 c Dried fava or butter beans - soaked overnight in water 1/3 c Extra-virgin olive oil 1/2 c Finely chopped onion 1 Garlic clove; finely chopped 1/3 c Finely diced carrot 1/3 c Finely diced celery 1 Bay leaf; crumbled 2 1/2 tb Minced flat-leaf parsley Sea salt; to taste 1/2 ts Freshly ground black pepper - or more to taste 1 sl Coarse-grain bread - crust removed, and soaked - for 5 minutes in: 2 tb Olive oil; (or to taste) 1 sm Lemon; juiced --------------------------------FOR SERVING-------------------------------- 1 pn Paprika; (generous) 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 1/2 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 3/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fennel, Orange and Caper Salad Categories: Salads, Wood Servings: 4 2 ea Fennel bulbs 1 tb Capers;drained 1 tb Dill, fresh; chopped ----------------------------------DRESSING---------------------------------- 1/4 ea Orange; seeded 2 ts Red wine vinegar 1 tb Dijon mustard 2 ts Sugar 1/2 ts -Salt 4 tb Olive oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Five Dahl Soup Categories: Soups, Vegetarian, Indian Servings: 1 3 tb Mung beans 3 tb Pigeon peas 3 tb Yellow split peas 3 tb Green split peas 3 tb Chick peas 7 c Stock 1 ts Turmeric 1 tb Coriander 1 tb Shredded ginger root 3 tb Ghee 1 ts Salt 4 oz Fresh spinach 2 ts Whole cumin seeds 2 ts Minced green chilies 1 ea Bay leaf 1/8 ts Asafetida 1/4 ts Cayenne 1/2 ts Garam masala 2 tb Chopped coriander 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Five-Spice Tofu Categories: Appetizers, Chinese Servings: 1 2 ea Ckes tofu, firm 3 tb Tamari 3/4 c Water 1/4 ts Five-spice powder 2 ea Whole stars of star anise 1 ts Molasses 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fragrant Coconut Rice Categories: Side dish, Vegetarian, Vegan Servings: 4 2 tb Peanut oil 1/2 lb Finely chopped onion 2 c Long-grain rice, cooked 1 ts Tumeric 2 ts Salt 2 c Fresh or canned coconut milk 2/3 c Stock (chicken or vegetable) 2 Whole cloves 1 Whole cinnamon stick -OR- Chinese cinnamon bark 2 Bay leaves 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Freezer Strawberry Jam Categories: Jams, Conserves, Fruits Servings: 1 1 qt Ripe strawberries 4 c Sugar 2 tb Lemon juice 1/2 ea Bottle of liquid pectin 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Bread Categories: Breads Servings: 1 3 c Unbleached white flour 1 1/2 ts Salt 3 tb Wheatgerm 1 tb Dry yeast 1 c Warm water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Mushroom Salad Categories: Salads Servings: 4 12 ea Mushrooms 1 c Olive oil 12 sm Pearl onions 2 sm Boston lettuce heads 2 lg Tomatoes 2 ea Celery stalks, diced 1 sm Lemon, juiced 2 ts Tomato paste 1 ea Sprig fresh thyme, chopped 1 ea Bay leaf 1 ts Coriander seeds 4 oz Dry white wine Salt & pepper Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: French Rice Salad Categories: Salads, Vegetables Servings: 6 3 c Cooked rice 1 c Diced carrots 1 c Diced green bell pepper 1 c Sliced mushrooms 1 c Green peas 1 sm Celery stalk 2 tb Chopped fresh parsley ---------MARINADE----------- 1/4 c Olive oil 1/4 c Vegetable oil 1/4 c Lemon juice 1 ea Garlic clove, pressed 1 ts Dried tarragon 1 ts Dill 1 ts Marjoram 1 ts Basil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Cucumber Pickle (Ajad) Categories: Thai, Condiments Servings: 3 4 tb Rice vinegar 2 ts Sugar 1/2 ts Salt 1 oz Cucumber; finely chopped 2 sm Shallots; finely chopped 1 sm Carrot; finely chopped 1 sm Red or green chili -- finely chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Mushrooms with Eggplant and Tomato Categories: Appetizers, Vegetarian Servings: 6 1 lb Eggplant Salt 3 tb Olive oil 1 md Onion, chopped 1 lg Celery stalk, chopped 2 md Firm mushrooms, chopped 1 1/2 ts Garlic, chopped 1 lg Tomato, chopped 2 tb Breadcrumbs 1 tb Tomato paste 5 tb Fresh parsley, chopped 1 ts Basil Fresh lemon juice 30 md Whole mushrooms 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fresh Tomato Relish Categories: Vegetables, Relishes, Blender Servings: 2 1/2 md Onion; Cut Into Pieces 1/2 md Green Bell Pepper; Cut Into -Pieces 1/4 c Vinegar 2 ts Sugar 1 ts Celery Seed 1/2 ts Salt 1 ds Pepper 2 md Tomatoes; Cut Up 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 1/4 Cups Letts, "Jams, Pickles & Chutneys" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Bean Curd with a Sweet & Sour Sauce Categories: Main dish, Chinese, Vegetarian Servings: 5 1 1/2 ts Cornstarch 3 tb Stock 3/4 c Stock 3 tb White vinegar 3 tb Sugar 1 tb Tomato ketchup 2 tb Soy sauce 1/2 ts Salt 1/4 ts Cayenne Freshly ground black pepper 1 tb Oil 1 Garlic clove, peeled 1 sl Ginger root 1 Carrot, sliced 1/2 sm Red bell pepper, cut into -- strips 1/2 sm Green bell pepper, cut into -- strips 2 Scallions, sliced 3/4 lb Tofu, cubed 2 1/2 ts Salt 2 tb Vegetable oil Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) Categories: Thai, Vegetarian, Vegan, Appetizers Servings: 3 16 oz Ready-fried beancurd Oil; for deep-frying 5 tb White vinegar 4 tb Sugar 1 ts Salt 1/2 ts Chili powder 2 tb Ground roast peanuts ---------------------------------TO GARNISH--------------------------------- Coriander leaves 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Curried Rice (Khao Pad Pong Kari) Categories: Thai, Vegetarian, Vegan, One dish, Main dish Servings: 2 2 tb Oil 1 Garlic clove; finely chopped 2 c Plain boiled rice 1 sm Potato; diced small 1 sm Onion; diced small 1/4 c Peas 3 tb Light soy sauce 1/2 ts Sugar 1 ts Curry powder 1/2 ts Ground white pepper ---------------------------------TO GARNISH--------------------------------- 1 Piece of cucumber (1-inch) -- thinly sliced into rounds Coriander leaves 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Rice with Basil (Khao Pad Krapow) Categories: Thai, Vegetarian, Vegan, One dish, Main dish Servings: 2 1 Garlic clove; finely chopped 3 sm Fresh red or green chilis -- finely chopped 1 c Fresh button mushrooms -- halved 1 sm Onion; chopped 2 c Cooked rice 1 sm Bundle long beans -OR- French/snap beans -- cut into 1/2" pieces 1 sm Red or green pepper; diced 1/2 ts Sugar 3 tb Light soy sauce 15 Sweet basil leaves 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fried Shredded Carrots Categories: Side dish, Vegetables Servings: 2 2 tb Oil 2 ea Garlic cloves 4 ea Carrots, shredded 2 tb Tamari 4 tb Nutritional yeast 1/4 ts Fresh ginger, minced 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Cake Categories: Cakes, Vegetarian, Mark's Servings: 1 1 c Raisins 2 c Water 2 c Sugar 2/3 c Shortening 1 ts Baking soda 2 ts Baking powder 4 c White flour 1/2 ts Cinnamon 1 1/2 ts Allspice 1 ts Cloves 1 c Mixed fruit 1 c Currants 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fruit Soup Categories: Soups, Appetizers, Vegetarian Servings: 4 1/4 c Dried apricots 3/4 c Dried prunes 1/4 c Dried peaches 1/4 c Dried pears 6 c Cold water 1 ea Cinnamon stick 2 ea Lemon slices 2 tb Quick cooking tapioca 3 tb Sugar 2 tb Raisins 1 tb Dried currants 1 ea Green apple, pred & sliced 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Fudge Icing Categories: Frostings, Cakes, Vegetarian, Vegan Servings: 8 4 tb Butter or vegan margarine 3 tb Water 1 2/3 c Confectioners' sugar 3 dr Vanilla extract 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gado-Gado (Vegetable Salad with Peanut Sauce) Categories: Malaysian, Salads Servings: 4 2 Carrots; finely sliced 2 md Potatoes; sliced 1 c Cabbage; shredded 2 c Bean sprouts 1 tb Oil 1 c Tofu; cut in 1 inch cubes 1 c Cucumber; sliced 2 md Tomatoes; sliced 1 Scallion -----------------------------------SAUCE----------------------------------- 1 tb Oil 1 Garlic clove; up to 2 -crushed 1 sm Onion; grated 1 Green chili;finely chopped -OR- 1 ts -Chili powder 1/2 c Peanut butter; crunchy 1 ts Lemon juice; or vinegar 1/2 c Coconut, creamed; melted in 1/2 c -Water -Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gala Vegetable-Nut Pate' Categories: Appetizers, Vegetables, Vegan Servings: 1 1 c Raw pecans 1 c Raw walnuts 1 c Raw sunflower seeds 3/4 c Chopped onions 2 tb Spike seasoning 2 1/3 c Bottled water 1/2 c Chopped fresh cilantro 1/4 c Chopped fresh parsley 1/2 c Grated carrots 1/2 c Grated zucchini 1/2 c Diced red bell peppers Bell peppers -- red, yellow and green -- hollowed out in center Lettuce leaves Assorted crudites 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garbanzo Parsnip Gnocchi Categories: Pasta, Vegetarian, Vegan Servings: 4 1 1/4 tb Olive oil 2 c Coarsely chopped parsnips 3/4 c Finely diced onions 1 tb Minced garlic 1/2 c Garbanzo flour 1/4 c Gluten flour 2 ts Nut yeast 1 ts Salt 1/4 ts White pepper Peanut oil; for frying 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garbanzo Stew (Lf) Categories: Low-fat, Vegan, Mcdougall, Soups, To try Servings: 4 1/2 c -Water Onion; chopped 2 Garlic cloves; minced 16 oz Tomatoes; chopped 1/2 ts Paprika; 1/2 ts Dried oregano; 1/4 ts Pepper; black ds Hot pepper sauce; 16 oz Garbanzo beans; drained -& rinsed 1 c Winter squash; peeled & -diced 1 1/4 c Spicy tomato juice 2 c Fresh spinach; chopped --------------------------------PER SERVING-------------------------------- 210 x *cals 7 x *gm protein *gm fat 41 x *gm carbo 669 x *mg sodium 9 x *gm fiber 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic & Chickpea Dip Categories: Appetizers, Snacks, Vegetarian Servings: 6 8 oz Chickpeas, soaked & cooked 2 ea Garlic bulbs, boiled whole -- for 20 minutes, drained 4 oz Olive oil 2 ea Juice of lemons 3 oz Tahini Black pepper 4 tb Fresh chopped parsley Tomatoes to garnish 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic Broth Categories: Soups, Appetizers, Vegetarian Servings: 4 2 ea Garlic heads, unpeeled but -- heads separated 1 ea Bay leaf, crumbled 6 c Water 1/2 c Chopped fresh parsley 1/2 ts Sage 1/2 ts Curry powder 1 pn Saffron 1 lg Onion, peeled & quartered 2 ea Celery stalks, cut to thirds 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic Soup Categories: Soups, Appetizers, Vegetarian Servings: 6 1 1/2 qt Water 4 ea Potatoes, diced 1 ea Carrot, diced 2 ea Celery stalks, diced 1 ea Onion, diced 2 lg Bulbs garlic, peeled 1/2 ts Thyme 1 ds Cayenne Salt to taste Bring water to a boil. Add vegetables, garlic & spices. Cook over medium heat for 20 to 30 minutes. Puree & serve. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Garlic Wheat Bread Categories: Breads, Indian Servings: 4 2 c Wholewheat bread 5 ea Garlic cloves, crushed 1 ts Carom seeds* Salt 1/2 c Vegetable oil 1 c Warm water 1/4 c Flour for dusting 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Leaven Categories: Breads, German Servings: 1 400 g Flour, rye 400 cc Water, 40°C 1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at 20°C. 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(40°C), mix well and let rest for 12-24 h at 20°C. 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: German Vegetable Medley Categories: Main dish, Casseroles, Vegetarian Servings: 4 4 tb Margarine 1/2 lb Asaparagus, cut to 1" pieces 1 1/2 c Peas 1 c Sliced carrots 1 sm Cauliflower head, cut into --florets 2 ea Kohlrabi, peeled & sliced Salt & pepper Cold water 1 1/2 ts Cornstarch 1 tb Chopped parsley 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger Broccoli Soup Categories: Soups, Indian, Appetizers, Vegetarian Servings: 4 1 tb Ghee 1 md Onion, sliced finely 3 3/4 c Vegetable stock 2 1/2 c Water 1 ea 1" piece of ginger, grated 1/2 ts Cayenne pepper Juice of 1 lemon 3/4 lb Fresh broccoli, cut into -- bite sized florets 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger Curry Categories: Curries, Main dish, Vegetarian Servings: 5 1 lb Firm tofu 1 ea 1" slice ginger, peeled 2 ea Cloves garlic 6 tb Water 2 tb Peanut butter 1 tb Soy sauce 2 ts Mild curry powder 1 pn Cayenne 1 tb Oil 1 md Onion, chopped 2 c Soy milk 1/2 ts Salt 1/4 ts Black pepper 2/3 c Green peas, fresh/frozen 1/3 c Toasted almonds Cut tofu into thin strips about 1/4" by 3/4" by 1 1/2". 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger Stuffed Eggplant Categories: Main dish, Vegetarian Servings: 6 6 md Eggplants 2 ea Onions, chopped Oil Tamari 1/4 c Grated ginger 9 ea Celery stalks, sliced 3 ea Red peppers, sliced 6 tb Peanut butter 1 ts Curry powder 1 ds Cayenne 1 ds Nutmeg 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ginger-Tofu Dressing Categories: Japanese, Salads Servings: 8 -------------------------FROM ESTELLA DOLL (NXXS13B------------------------- 1/2 ts Ginger, finely grated 8 oz Soft tofu 1 ts Sea salt (coarse salt) 1/4 c -Water 1 tb Sesame oil 2 tb Brown rice vinegar Grate the ginger very fine. Combine all in a blender and puree until creamy. Source Unknown, Formatted for MM by Elayne Caldwell ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gingerbread Categories: Cakes, Vegetarian Servings: 1 1/2 c Shortening 1/2 c Sugar 1/2 c Boiling water 3/4 c Molasses 2 1/4 c White flour 1 ts Ginger 1 ts Cinnamon 1 ts Baking powder 1 1/2 ts Baking soda 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gingered Tofu Peanut Spread Categories: Sandwiches, Sauces, Vegetarian, Vegan Servings: 4 1/2 lb Firm tofu; patted dry 1 tb Tamari (soy) sauce 2/3 c Natural style peanut butter 1 tb Lemon juice 1/2 ts Minced fresh ginger 1 Garlic clove; minced 2 tb Water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Glazed Cauliflower with Ginger Categories: Side dish, Indian, Vegetarian Servings: 4 1 sm Head cauliflower 4 tb Light vegetable oil 1 ts Coriander seeds 1 1/2 tb Shredded fresh ginger 2 ea Green chilies, chopped 1/2 ts Turmeric 1/2 ts Salt 1 ts Lemon juice 2 tb Chopped fresh coriander 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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gobhi Mung Categories: Main dish, Indian, Vegetarian Servings: 6 1 c Yellow split mung beans 2/3 c Finely chopepd onions 1 tb Grated ginger 2 ts Minced garlic 1/3 ts Turmeric 3 md Potatoes, peeled, quartered 1/3 sm Head cauliflower cut into -- florets 1 ts Salt 12 tb Ghee 1 ts Cumin seeds 2 ea Green chilies, seeded. shred 1/2 ts Red pepper 2 ts Lemon juice 2 tb Chopped coriander leaves 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gracia's Black Beans Categories: Vegetarian, Low-fat, Vegan Servings: 8 3 c Dry black beans 1 ts Crushed garlic 1 ts Salt Hot red pepper (optional) Freshly ground black pepper Extra virgin olive oil 1 lg Yellow onion; minced 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Granola Bars Categories: Snacks, Cookies, Vegan Servings: 1 1 c Brown sugar 1/2 c Light corn syrup 1/2 c Melted margarine 2/3 c Peanut butter 2 ts Vanilla extract 3 c Quick oats * 1/2 c Sunflower seeds 1/2 c Coconut 1/3 c Wheat germ 1/2 c Raisins 1 c Carob chips Other nuts/dried fruits -you want to add *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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grape Leaves Stuffed with Rice Categories: Appetizers, Vegetarian Servings: 4 5 tb Chopped onions 1 c Oil 2 c Water 1 c Brown rice 1 ts Salt 2 ts Kelp 2 ts Dill weed 1/4 ts Cinnamon 1/2 ts Peppermint 1 ts Paprika 1/2 ts Pepper 1/2 ts Allspice Juice of 1 lemon 12 ea Grape leaves 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Onion Soup Categories: Soups, Greek, Appetizers, Vegetarian Servings: 4 2 tb Olive oil 2 ea Onions, chopped 2 ea Garlic cloves, chopped 1 ea Potato, chopped 1 ts Salt 1 pn Ground black pepper A few bay leaves 1/2 ts Marjoram 1 c Yogurt 2 pt Stock 1 tb Chopped parsley 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Patates Categories: Greek, Vegetables, Untested Servings: 6 3 lb White potatoes 1/2 c Chopped yellow onions 1/4 c Finely minced garlic 1/2 ts Salt 1/2 ts Pepper 1/2 ts Dry oregano 1/2 ts Basil 1 c Fresh lemon juice 1/2 c Vegetable oil -Water (as needed) 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, 3/4-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Potatoes Categories: Vegetables, Side dish, Greek Servings: 6 6 md Potatoes, cubed 1/2 c Fresh lemon juice 1/3 c Vegetable oil 1 tb Olive oil 2 ts Salt 1/2 ts Black pepper 1 1/2 ts Dried oregano 2 ea Gralic cloves, pressed 3 c Hot water Chopped fresh parsley Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan. Add water. Bake uncovered for 1 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Greek Vegetable Stew Categories: Main dish, Greek, Vegetarian Servings: 4 2 md Zucchini, sliced 1 md Eggplant, sliced & peeled 2 md Onions, sliced 1/2 lb Small okra, stemmed 1 c Green beans, halved 1 lg Potato, thinly sliced 4 md Tomatoes, peeled & sliced Olive oil 2 tb Fresh basil leaves 2 ea Garlic cloves, minced Salt & pepper 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 1/2 hours basting once or twice. If vegetables are too watery, bake uncovered for the last 10 minutes. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Bean Salad Categories: Salads, Appetizers, Side dish Servings: 2 2 c Fresh green beans 1 sm Onion, sliced 2 tb Oil 1 tb White wine vinegar 1 ts Dijon mustard 2 ea Galic cloves, pressed 1/2 ts Salt 1 tb Fresh mint, optional 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Beans with Fried Bean Curd Categories: Vegetarian, Main dish, Chinese Servings: 1 2 ea Tofu cakes 4 tb Oil 2 tb Soy sauce 1 tb Dry sherry 1/2 lb French beans 1 ts Salt 1 ts Cornflour 2 tb Stock 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Beans Braised with Mint & Potatoes Categories: Greek, Vegetables, Vegetarian, Side dish, Vegan Servings: 4 3 tb Olive oil & margarine, mixed 1 c Tomato juice or sauce 1 lb Fresh green beans -- trimmed, cut 1 tb Chopped fresh parsley, opt. 2 md Potatoes; peeled Salt & freshly ground pepper Chopped fresh mint 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Lentil Soup Categories: Soups, Vegetarian Servings: 8 1 c Green lentils 1 md Grated onion 3 1/2 oz Olive oil 10 oz Can tomatoes, crushed 2 tb Tomato paste 3 tb Red vinegar 1/2 ts Salt 1/2 ts Black pepper 2 tb Chopped Italian parsley 1/2 ts Basil 3 ea Garlic cloves, chopped 2 ea Bay leaves 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Lentil Soup with Lemon Categories: Soups, Appetizers Servings: 8 2 c Green lentils, washed 3 ts Olive oil 6 c Vegetable stock 1 ea Bay leaf 2 lg Onions, chopped 3 ea Garlic cloves, crushed 2 ts Coriander 2 ts Cumin 1/2 ts Sweet Hungarian paprika 2 lg Carrots, diced 2 tb Lemon juice, or to taste Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Papaya Salad (Som Tam) Categories: Salads, Thai, Vegetarian, Vegan Servings: 2 4 oz Green papaya 1 Garlic clove 3 sm Red or green chilis 1 tb Roast peanuts 1 oz Long beans; chopped into - 1-inch (2.5 cm) lengths - OR - French beans 2 tb Lemon juice 3 tb Light soy sauce 1 ts Sugar 1 md Tomato -- chopped into segments 2 lg Chinese cabbage leaves 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Tomato Jam Categories: Jams, Conserves, Fruits Servings: 1 1 kg Green tomatoes 1 ea Lemon 1 c Water 3 c Sugar 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Green Tomato Pie Categories: Pies, Tomatoes, Vegetables, Untested Servings: 1 Pastry for 9' pie with lid 3 c Tomatoes; green 3/4 c Brown sugar 1/2 c Molasses 1/4 c Water 2 tb Flour 1 ts Cinnamon 1/4 ts Nutmeg 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Angel Food Cake with Nectarines & Blueberries Categories: Grill, Fruits, Italian Servings: 6 6 ea Ripe nectarines 3 tb Powdered sugar Grated zest of 1 lemon Juice of 1/2 a lemon 6 sl Angel food cake 1 pt Fresh blueberries 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Eggplant with Hoisin Sauce Categories: Main dish, Vegetarian Servings: 4 1 lg Eggplant 1 ts Salt 3 tb Hoisin sauce 2 tb Tamari 2 tb Balsamic vinegar 1 ts Sugar 1/4 ts Hot pepper sauce 2 tb Sesame oil 1/2 tb Minced ginger root 4 ea Scallions, thinly sliced 1 tb Sesame seeds, toasted Slice eggplant into 1/4-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Green Bean & Eggplant Salad Categories: Salads Servings: 4 2 ea Japanese eggplants 1/2 lb Fresh green beans, whole 1/4 c Balsamic vinegar 2 lg Red bell peppers, julienned 2 c Mixed greens 2 tb Minced red onion 1 tb Olive oil 2 tb Lemon juice 2 tb Balsamic vinegar Salt & pepper Slice eggplants into rounds 1/4" 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Herbed Mushrooms in Cold Tomato Dressing Categories: Vegetables, Vegetarian, Vegan Servings: 4 1 lb Large button mushrooms -- wiped clean ----------------------------------MARINADE---------------------------------- 1 c Olive oil 4 Garlic cloves; minced 1 ts Red pepper flakes; crushed 1 tb Fresh parsley, chopped 1 tb Fresh cilantro or basil -- (chopped) 1/2 ts Salt 1/4 ts Freshly ground pepper ----------------------------COLD TOMATO DRESSING---------------------------- 3 Tomatoes; peeled, seeded -- and chopped 3 Shallots; minced 1/4 c Sherry wine vinegar 1/4 c Tomato juice 1/4 c Extra virgin olive oil 1 Lime; juiced 2 tb Chopped fresh parsley 2 tb Chopped fresh cilantro -OR- basil 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Tempeh W/red Onion & Eggplant Categories: Main dish, Vegetarian, Vegan, Bbq Servings: 6 3 Tempeh cakes 6 sl Red onion 2 sm Eggplants; sliced into - 1/3" thick rounds Olive oil 12 sl Whole wheat bread 1 bn Arugula -----------------------------RED WINE MARINADE----------------------------- 1 c Red wine 4 tb Olive oil 2 lg Garlic cloves - sliced into ovals 1 tb Rosemary leaves; -OR- 1 ts -Dried rosemary 1/4 ts Fennel seeds Coarsely ground black pepper ---------------------------SWEET LEMON MAYONNAISE--------------------------- 1/2 c Mayonnaise 2 tb Lemon juice 1 ts Dijon-style mustard 1 ts Honey 1 Garlic clove - minced to a paste Salt Freshly ground pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Grilled Tofu with Summer Vegetables Categories: Vegetarian, Main dish, Vegan Servings: 12 16 oz Firm Chinese tofu; cubed 3/4 c Teriyaki sauce 12 lg Mushrooms; halved 1 Red bell pepper -cut into 1" pieces 1 Green bell pepper - cut into 1" pieces 1 lg White onion - cut into 1" pieces 12 Bamboo skewers - soaked in water for 1 hour 2 tb Canola or safflower oil 2 c Barbecue Sauce -- (see separate recipe) 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Groundnut Stew Categories: Main dish, Vegetarian, African Servings: 6 2 c Chopped onions 2 tb Peanut oil 1/2 ts Cayenne 1 ts Garlic cloves, pressed 2 c Chopped cabbage 3 c Cubed sweet potatoes 3 c Tomato juice 1 c Apple juice 1 ts Salt 1 ts Grated fresh ginger 1 tb Cilantro, chopped 2 ea Chopped tomatoes 1 1/2 c Chopped okra 1/2 c Peanut butter 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Guizhou Lianai Doufu Categories: Chinese, Hom Servings: 2 1 lb Firm bean curd (tofu) ----------------------------------FILLING---------------------------------- 1 tb Peanut oil 3 tb Minced fresh cilantro 2 tb Finely chopped garlic 2 tb Finely chopped scallions 1 1/2 tb Minced peeled fresh ginger 2 ts Red chile flakes or powder 1 tb Dark soy sauce 1 ts Sugar 1/2 ts Salt 1/2 ts Sesame oil 2 c Peanut oil; for frying -----------------------------------SAUCE----------------------------------- 1 tb Peanut oil 1 tb Finely chopped garlic 1 tb Minced peeled fresh ginger 1 tb Dark soy sauce 1 tb Rice wine 2 ts Light soy sauce 1 ts Sugar 1 c Vegetable stock 1 ts Cornstarch; mixed with 1 ts Water 2 ts Sesame oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gujar Ka Pullao (Carrot Rice) Categories: Indian, Rice, Elisabeth Servings: 4 1 c Basmati rice 1 c -Water 1 lg Onion 2 tb Vegetable oil 1 ea Bay leaf 1/2 ts Cumin seeds 2 ea Cloves 1 ea Cardamom pod 1/2 ea Cinnamon stick; 1/2 inch 1/2 ts Peppercorns 2 c Carrot; grated -salt to taste "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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gujerati Carrot Salad Categories: Indian, Salads, Vegan, Jaffray, Vegetarian Servings: 4 5 Carrots;medium 1/4 ts -Salt 2 tb Vegetable oil 1 tb Whole black Mustard seeds 2 ts Lemon juice 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Gujrati Dal Categories: Main dish, Indian, Vegetarian Servings: 4 1 c Mixed dal* 3 md Tomatoes, cut into wedges 1 sm Eggplant, sliced into sticks -- like french fries 1 md Zucchini, same as above 1/2 ts Turmeric 1 tb Chopped ginger 1 ts Chopped garlic 2 ea Green chilies, minced 4 tb Ghee 3/4 ts Black mustard seeds 3/4 ts Cumin seeds 1/3 ts Asafetida 1 ts Salt 2 tb Chopped coriander leaves 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Guvec or Turlu - Vegetable Casserole Categories: Turkish Servings: 6 2 lg Eggplants Salt 4 sm Zucchini 3 sm Sweet green peppers 250 g Okra; optional 250 g Green beans 4 sm Tomatoes, ripe, peeled 1/2 c Olive oil 3 sm Onions; sliced 2 Garlic cloves; crushed 1/4 c Chopped parsley Freshly ground black pepper 1/2 c Water Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 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 (1-1/2 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 1-1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hardy Vegetable Soup Categories: Soups, Vegetables, Canadian Servings: 10 4 qt Stock 3/4 c Celery, chopped 3/4 c Onion, chopped 2 Garlic cloves, chopped 1 c Carrots, sliced 2 c Potatoes, diced 2 tb Oil 1/2 c Tomato paste 1/2 c Green pepper, diced 1 c Mixed vegetables 1/2 tb Sweet basil Salt & pepper to taste 1/2 c Macaroni 1/2 c Pot barley 2 c Coarsley chopped cabbage 1 Tomato, chopped 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 1/4 hours. For last 1/4 hour add cabbage and macaroni. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hazelnut and Vegetable Crumble Categories: Vegan, Vegetarian, Main dish Servings: 4 2 lb Peeled, diced vegetables: -Carrots, Rutabagas, -Turnips, Onions, Celery 1/4 lb Butter or vegan margarine Salt Freshly ground black pepper 1 c Rolled oats 2/3 c Hazelnuts -chopped or slivered 1 sm Onion; peeled and grated 1 Garlic clove; crushed 1/2 ts Dried thyme -OR- herbes de Provence 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearty Garlic Bread Categories: Breads Servings: 1 1 tb Dry yeast 1 c Warm water 3 tb Vegetable oil 1 ts Salt 1/4 ts Sugar 3 c White flour 12 Garlic cloves, pressed 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hearty Meatless Chili Categories: Main dish, Vegetarian Servings: 4 1 Env. Soup Mix * 4 c Water 16 oz (1 can) Chick Peas 16 oz (1 can) Red Kidney Beans 14 1/2 oz (1 can) Tomatoes 1 c Lentils, Rinsed & Drained 1 Large Stalk Celery 1 tb Chili Powder 2 ts Ground Cumin 1 md Clove Garlic, Chopped 1/4 ts Crushed Red Chili Pepper * 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herb Bread Categories: Breads Servings: 1 1 tb Dry yeast 1/2 c Warm water 1 3/4 c White flour 1 pn Oregano 2 pn Parsley 3 pn Chives 2 tb Vegetable oil 1/4 ts Sugar 1 ts Salt In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes. Sprinkle 1/4 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 3/4"X7 1/2"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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Potato Patties Categories: Snacks, Curries, Vegetables Servings: 4 3 lg Potatoes 1 tb Ghee 1 ts Salt 1/4 ts Black pepper 1/8 ts Nutmeg 1/4 ts Turmeric 1 tb Lemon juice 1/2 tb Minced chilies 2 tb Fresh coriander 3 tb Chick pea flour Ghee for frying 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Herbed Rice with Julienne Potatoes Categories: Indian, Vegetarian, Rice Servings: 5 1 c Basmati rice 2 md Potatoes, peeled 1/2 tb Fresh ginger 2 ts Green chilies, minced 1/4 c Coconut 2 tb Parsley, fresh 3 tb Ghee 6 Whole cloves 1 1/2 Inch piece cinnamon stick 1 sm Bay leaf 1 1/2 ts Whole cumin seeds 1/2 c Frozen peas, defrosted 1 ts Salt 3/4 ts Turmeric 1 ts Lemon juice 2 1/4 c Water 1 ts Sugar 1 tb Ghee 5 Lemon wedges to garnish 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hijiki Nimono Categories: Vegetarian, Vegan, Main dish Servings: 4 2 oz Hijiki 2 oz Carrots 1 Age (deep-fried tofu) puff 1/3 Block hard tofu 5 Green beans 2 tb Sesame oil 1 c Dashijiru (soup stock) 3 tb Shoyu (soy sauce) 2 tb Sake 2 tb Mirin 1 ts White sesame seeds -- lightly sauteed Seven pepper; to taste - (Shichimitogarashi) 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 1/2-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Holy Tofu Mole! Categories: Vegetarian, Main dish, Vegan Servings: 4 1 sm Head of garlic 1/2 ts Olive oil 3 Fresh poblano chilies -OR- pasilla chilies 1/2 c Raw, shelled pumpking seeds 10 oz Canned tomatillos; drained 1/2 c Fresh cilantro, chopped 1/2 c Chicken or vegetable stock -OR- Water 1 1/2 lb Extra firm, low-fat tofu 1/4 c Tamari 3 c Cooked brown rice 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 1/2-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hortosoupa 1 Categories: Vegetarian, Vegan, Greek, Kaz, Soup Servings: 2 340 g Chopped fresh tomatoes 1 md Potato; diced 1 Carrot; diced 55 g Red or white chopped cabbage 1 md Onion; chopped 100 ml Olive oil Sea salt Black pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Vermicelli Salad (Yam Wun Sen) Categories: Thai, Salads, Vegetarian, Vegan Servings: 3 --------------------------------THE GARNISH-------------------------------- 5 Crisp lettuce leaves 1 Garlic clove; finely chopped 1 tb Cooking oil 1 Sprig coriander leaves -- finely chopped ----------------------------------THE YAM---------------------------------- 4 tb Vegetable stock 2 oz Medium button mushrooms -- sliced 4 oz Dry clear vermicelli noodles -- soaked in water for -- 20 minutes until soft, -- then drained 2 tb Lemon juice 3 tb Light soy sauce 1/2 ts Chili powder 1 ts Sugar 2/3 c Black fungus mushrooms -- pre-soaked 2/3 c Med. fresh button mushrooms 2 Shallots; finely sliced 1 Spring onion/scallion -- chopped 1 Celery stalk with leaves -- chopped 1 sm Carrot; finely chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot and Sour Mushroom Soup (Tom Yam Het) Categories: Soups, Thai, Vegetarian, Vegan Servings: 3 3 c Vegetable stock 1 ts Nam Prik Pow sauce 1 Inch Lemon grass -- finely chopped into rings 3 Kaffir lime leaves -- roughly torn into three 1 ts Sugar 2 tb Lemon juice 2 oz Oyster mushrooms -- coarsely separated -OR- button mushrooms 2 sm Fresh red or green chilis - (more if desired) -- crushed to split open ---------------------------------TO GARNISH--------------------------------- Coriander leaves 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Cross Buns Categories: Breads, Mark's Servings: 1 2 tb Dry yeast 3/4 c Warm water 1/2 c Vegetable oil 1 ts Salt 1/4 c White sugar 2 tb White vinegar 1 ts Baking powder 1 ts Cinnamon 3 1/2 c White flour 1/2 c Flour for kneading 2/3 c Currants Combine yeast with water in a mixing bowl. Combine the rest of the ingredients except the currants & flour. Mix well. Add 1 1/2 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot German Bean Salad Categories: Main dish, Vegan Servings: 6 1/4 c White Grape Juice 2 md Carrots; chopped 1/2 md Red onion; chopped 2 Stalks celery; sliced 1/2 c Water, or liquid from beans 1/3 c Vinegar 1 tb Sugar 1 tb Cornstarch 1 Vegetable Bouillon cube 2 c Black beans, canned 1 c Red kidney beans, canned 1 Red onion, optional 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Pepper Green Beans Categories: Side dish, Chinese, Vegetables Servings: 4 1 lb Fresh green beans, stemmed 4 ea Garlic cloves, minced 1/2 c Chopped green scallions 2 ea Fresh chilies, seeded & -- finely chopped 1 tb Fermented black beans, --rinsed 3 tb Rice vinegar 2 tb Tamari 1 1/2 ts Cornstarch 1 tb Brown sugar 2 tb Rice wine 3 tb Peanut oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Sauce for Falafels Categories: Sauces Servings: 4 1 c Vegetable broth 6 tb Tomato paste 2 ts Red chili paste 1 tb Fresh lemon juice 1/2 ts Ground cumin 1 tb Fresh parsley, minced 1 tb Cilantro, minced Combine all ingredients in a pot. Over a medium heat, simmer till slightly thickened, should take 5 minutes. Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hot Spicy Bean Curd Categories: Main dish, Chinese, Vegetarian Servings: 2 2 tb Oil 2 ea Green onions, chopped 1 ts Garlic, chopped 1 ea Green chilies, chopped 1 tb Salted black beans 1 lb Bean curd, cubed 1 tb Soy sauce 1 ts Brown sugar 1/2 c Stock 1 ts Cornstarch dissolved in 1 -- tb water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hummus Bi Tahini Categories: Middle east, Vegetarian Servings: 6 19 oz Can chickpeas 1 ts Baking soda 3 tb Tahini 1 ea Garlic clove, chopped Juice of 1 1/2 lemons 1/2 ts Salt 2 tb Cold water 1 tb Pine nuts 1 tb Olive oil 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Hummus Categories: Appetizers, Snacks, Middle east Servings: 1 8 oz Chick peas, soaked 5 tb Tahini 4 tb Lemon juice, or to taste 2 tb Extra virgin olive oil 3 ea Garlic cloves, minced 1/4 ts Spanish paprika (hot) 1/2 ts Salt Black pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Humus Tahini Dip Categories: California, Appetizers, Vegetarian, Vegan Servings: 4 3/4 c Chickpeas; soaked overnight -and drained 2 Garlic cloves; minced 1 ts Salt 1/4 ts Pepper 6 tb Tahini (sesame paste) 2 Lemons, juiced 1 tb Corn oil (or as needed) 1 tb Olive oil 1/4 ts Paprika 1 tb Fresh parsley; chopped 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 1½ 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 purée them until they are very smooth. Add some water if necessary. In a medium bowl, place the puréed 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 1¼ 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Indian French Toast Categories: Indian, Vegetarian, Vegan Servings: 2 1/3 c Besan (chick pea) flour 1/4 c Mashed tofu 3/4 c Water 3 -to 4 tb Margarine 2 -to 4 Hot green chilies 1/4 c Cilantro 1 sl Ginger (1/2") 2 tb Chopped onion 1/2 ts Salt; to taste 4 sl Bread * * (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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Indian Gazpacho Categories: Indian, Soups, Appetizers, Vegetarian Servings: 6 6 lg Tomatoes, blanched, skinned 1 lg Red onion 1 lg Green or red bell pepper 2 bn Radishes, trimmed 3 lg Carrots 3 lg Celery ribs 2 md Cucumbers, unpeeled 2 ea Hot green chilies, seeded 6 lg Garlic cloves, peeled 2 tb Olive oil 1/2 c Tomato paste 6 1/4 c Vegetable stock 1 3/4 c Dry red wine Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Indian Gravy Categories: Indian Servings: 1 1 c Ghee 2 lg Onions, chopped 4 lg Garlic cloves 1 ts Grated ginger 2 ts Turmeric 2 ts Cayenne 2 ts Garam masala 4 ea Ripe tomatoes 1/3 c Yogurt Salt 2 1/2 c Water 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 1/2 cups. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Indian Style Lemonade Categories: Beverages, Indian Servings: 8 8 c Water 1/2 c Fresh lime juice 2/3 c Fresh lemon juice 1 1/3 c Maple syrup 1/2 tb Freshly grated ginger 1/8 ts Cayenne, optional Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. "Vegetarian Times" July, 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Iridofu Categories: Japanese, Vegetarian Servings: 4 1 tb Oil 1 sm Onion, diced 1 sm Carrot, diced 24 oz Tofu, crumbled 2 tb Roasted sesame seeds 1/2 ts Salt 2 ts Shoyu 1 ds Pepper 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 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Irish Herb Scones Categories: Breads Servings: 4 1/2 lb Mealy potatoes 4 tb Flour 1/4 ts Salt 4 tb Oil 2 tb Chopped parsley 1/2 ts Dried dill 1/4 ts Savory 1/4 ts Marjoram 1/4 ts Powdered sage Oil for frying 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 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Iron Rich Quick Bread Categories: Breads Servings: 1 2 c Whole wheat flour 2 tb Wheatgerm 2 ts Baking powder 1 ts Baking soda 1 ts Salt 1 c Oats 1/2 c Brown sugar 1/4 c Oil 1/2 c Molasses 1 1/4 c Water 1 c Raisins 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Brochettes with Angel Hair Pasta Categories: Grill, Italian, Vegetarian Servings: 6 2 sm Japanese eggplants 1 ea Zucchini 1 ea Yellow crookneck squash 1/2 lb Button mushrooms 1 ea Red bell pepper 1 ea Yellow bell pepper 2 sm Red onions 1 ea Fennel bulb 1/2 lb Cherry toamtoes ---------MARINADE----------- 1/2 bn Fresh thyme 1 pn Crushed red pepper Grated zest of 1 lemon 1/2 ts Salt, optional 1/2 ts Pepper, optional 9 ea Garlic cloves Juice of 2 lemons 1/4 c Vegetable broth or olive oil -----------PASTA------------ 1/2 c Tomato sauce 1 lb Angel hair pasta Cut eggplant, squash & zucchini into pieces 1/4" 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Style Eggplant & Pepper Salad Categories: Salads, Appetizers, Vegetarian Servings: 6 1 lg Eggplant 2 lg Bell peppers, red or green 2 lg Celery stalks Olive oil for sauteeing 2 ea Garlic cloves, minced 1/4 c Olive oil 1/4 c Red wine vinegar 1 ts Oregano Salt & pepper 1/4 c Black olives, chopped 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 1/2" 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Italian Tomato Sauce Categories: Main dish, Italian, Sauces Servings: 6 3 tb Olive oil 2 c Chopped onions 1 md Bell pepper, diced 2 ts Basil 1 ts Oregano 1 ts Thyme 1 1/2 ts Salt 13 oz Canned toamtoes, chopped 6 oz Tomato paste 1 tb Honey Black pepper, lots 6 ea Garlic cloves, minced Parsley 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Jamaican Rice and Peas Categories: Main dish, Vegetarian Servings: 4 1 c dried red kidney beans, washed coconut milk (see NOTE) 1 ea sprigfresh thyme 1 ea clove garlic, crushed 1 ea green onion, chopped salt, to taste 3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 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. 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Japanese Braised Eggplant Categories: Main dish, Japanese, Vegetarian Servings: 4 2 md Eggplants 1/2 c Dry sherry 1/3 c Tamari soy sauce 1 tb Molasses 1/4 c Vegetable oil 8 oz Tempeh, cubed 2 1/2 c Chopped onions 2 ts Ground fennel seeds 1/4 ts Cayenne 1 ts Ground coriander 1 md Green bell pepper, diced 4 c Sliced mushrooms 3 tb Tomato paste Salt to taste Brown rice Chopped scallions Toasted seasme seeds 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, 1/2c 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 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kale and Potato Soup Categories: Soups, Vegetarian, Madison Servings: 4 7 c Water 1 lg Bunch kale 1 1/4 lb Red potatoes Salt 2 Bay leaves 3 tb Virgin olive oil 1 md Red or yellow onion - diced into 1/2-in squares 6 Garlic cloves; sliced 1/2 ts Red pepper flakes Freshly ground pepper Finely chopped parsley - for garnish 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 1/2 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 1/2-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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kali Dal Categories: Main dish, Indian, Vegetarian Servings: 8 1 c Black whole gram beans 2 tb Red kidney beans 1 c Chopped onions 2 tb Chopped ginger 3/4 c Chopped tomatoes 1 c Water 1/2 ts Ground cardamom 1 tb Ground coriander 1/2 ts Red pepper 2 ts Salt 6 tb Ghee 4 tb Ghee 1 1/2 ts Cumin seeds 1 c Minced onions 1/4 c Coriander leaves, chopped 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kasha Categories: Main dish, Vegetarian Servings: 5 2 c Kasha 4 c Water 2 tb Oil 5 lg Onions, diced 2 ea Carrots, diced 2 ea Celery stalks, diced 3 ea Galric cloves, chopped 1/2 c Tamari 1/2 ts Parsley 1/2 ts Garlic powder 1/2 ts Basil 1/4 ts Salt 1/8 ts Cayenne 3 tb Tahini 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kaz's Vegetable Casserole Categories: Vegetarian, Kaz, Vegetables, Beans Servings: 2 4 Mushrooms 2 Onions 5 Mange tout 220 g Chick peas 400 g Tomatoes with chili spices 1/2 ts Cinnamon 1 tb Natural or hazelnut yoghurt 1 tb White wine vinegar 2 ts Brown mustard seeds 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kema Categories: Main dish, Vegetarian, Curries Servings: 6 1 c TVP granules or flakes 7/8 c Boiling water 1 tb Olive oil 1 lg Yellow onion, minced 1 lg Garlic clove, minced 1 ea 1 inch slice ginger, minced 3 tb Tomato paste 1 c Stewed tomatoes 2 ts Curry powder 1 ts Salt 1/8 ts Cayenne 1 c Green peas 1 c Mushrooms, sliced 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kettle Stew Categories: Main dish, Vegan, Vegetarian Servings: 4 1 c Chopped onions 1 lg Garlic clove, pressed 2 tb Minced chilies 3 tb Olive oil 1/2 ts Ground cinnamon 1/4 ts Ground cloves 4 sm Potatoes, cubed 3 c Drained canned tomatoes, --chopped 2 c Cut green beans 1 sm Zucchini, sliced 2 c Corn 1 tb Cilantro Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Khatte Channe Categories: Main dish, Indian, Vegetarian Servings: 6 4 c Cooked chick peas, reserve -- the stock 1 tb Tamarind paste 1/2 c Light vegetable oil 1 1/2 c Thinly sliced onions 2 ts Minced garlic 1/2 ts Turmeric 1/2 ts Red pepper 1 c Chopped tomatoes 1 tb Ginger, grated 1 1/4 ts Garam masala 1 1/4 ts Ground cumin 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Khichhari Categories: Main dish, Vegetarian Servings: 4 4 oz Yellow split peas 1 tb Ghee 1 ea Onion, chopped 1/2 ts Whole coriander seeds 1/2 ts Whole cumin seeds 1 ea 1/2 inch piece ginger, slice 1 ts Turmeric 1/4 ts Cayenne 4 oz Brown rice 1 ea Green chili, chopped 3/4 pt Water 1 ea Juice of half a lemon 2 ea Tomatoes, skinned & chopped Salt 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kibbet Batata Bi Sanieh - Potato Kibbi Categories: Vegetables, Vegetarian, Middle east, Vegan Servings: 8 6 md Potatoes -Water 1 1/2 c Fine burghul 1 md Onion; grated 1/2 c Finely chopped parsley 1 ts Dried mint 1/2 ts Ground cinnamon 2 ts Salt; more to taste Freshly ground black pepper 1/2 c Flour, optional ---------------------------------TO FINISH--------------------------------- 1 lg Onion; halved then sliced 3/4 c Olive oil 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Kimchi (Korean Cabbage Relish) Categories: Vegetables, Relishes, Korean, Spicy Servings: 1 1 Head Chinese cabbage - cut into 1/2-in. strips 3 tb Salt 6 Green onions; chopped - (or less, if desired) 3 Garlic clove; minced - (or less, if desired) 1/2 ts Crushed dried hot red chile 1 ts Chopped gingerroot 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Koloketes (Pumpkin Pies) Categories: Greek, Appetizers, Vegetarian, Vegan, Sort of :-) Servings: 30 ------------------------------PUMPKIN FILLING------------------------------ 3 c Diced butternut pumpkin 2 tb Pougouri (coarse burghul) 1 md Onion; chopped 1/4 c Peanut or corn oil 1/2 ts Ground cinnamon 1 pn Ground cloves 1 1/2 ts Salt Freshly ground black pepper -----------------------------------PASTRY----------------------------------- 4 c Plain flour 1 pn Salt 3/4 c Peanut or corn oil 1/2 c Cold water 3 ts Lemon juice Beaten egg & milk for glaze 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 (1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Korean Bean Thread Sesame Noodles with Vegetables Categories: Vegetarian, Vegan, Hom Servings: 4 1 oz Chinese dried mushrooms 1/2 oz Chinese dried cloud ears 1/4 lb Bean thread noodles 2 oz Carrot 1 Green pepper 1 sm Onion 2 tb Peanut oil 1/2 c Water -----------------------------------SAUCE----------------------------------- 2 tb Light soy sauce 2 tb Dark soy sauce 3 tb Sesame oil 1 1/2 tb Sesame seeds 1 tb Finely chopped garlic 1 tb Sugar 1 ts Freshly ground black pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Korean Dipping Sauce Categories: Vegetarian, Appetizers Servings: 4 4 tb Soy sauce 4 ts Rice vinegar 1 ts Sesame oil Mix all ingredients. Serve with sauteed bean curd. Madhur Jaffrey's "World of the East Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Koushari (Lentils, Macaroni and Rice in Oil) Categories: Egyptian, Vegetarian, Vegan Servings: 6 1 c Ads iswid (brown lentils) Water Salt 1 c Small macaroni noodles 1 c Short grain rice 2 tb Olive oil 1 c Tomato puree ---------------------------------TA'LEYA II--------------------------------- 2 lg Onions 1/4 c Olive oil 1 Garlic clove (or more) -- finely chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lakhnawi Khatti Dal (Lucknow Sour Lentils) Categories: Main dish, Indian, Vegetarian Servings: 6 1 1/2 c Pink lentils 1 tb Finely chopped ginger 1/2 ts Turmeric 1 tb Lemon juice 1 c Boiling water 2 ts Salt 5 tb Ghee 1 ts Black cumin seeds 1 tb Minced garlic 1/2 ts Red pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lebanese Eggplant Categories: Vegetables Servings: 4 1 Medium eggplant -peel & dice 1 Clove of garlic 1/4 c Olive oil 1 cn Tomatoes (drained) 16 oz. 1/2 ts Brown sugar 1/8 ts Pepper 1/2 c Shopped onion 1/2 c Sliced mushroom 1 tb All purpose flour 1/2 ts Salt 1/4 ts Dried whole basil 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lebanese Herb Salad Categories: Salads, Vegetarian, California, Vegan Servings: 4 1 Pita bread 1/2 Head leaf lettuce; washed, -dried, and chopped 1 bn Cilantro; chopped 1 bn Scallions; thinly sliced 3 Tomatoes; diced 2 tb Fresh parsley, chopped 1 tb Fresh mint, chopped 1 tb Sumac 1/4 c Olive oil 2 Lemons; juiced 1/2 ts Cinnamon Salt & pepper to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lebanese Tabbouleh Categories: Salads, Lebanese, Vegetarian, Madison Servings: 8 1/2 c Fine grain cracked wheat - (bulgur) 1/2 c Finely chopped onion 1/2 ts Allspice 1/2 ts Pepper 1 ts Salt; or to taste 3 c Finely chopped parsley 1/2 c Finely chopped scallions 2 c Finely chopped ripe tomatoes - (if not ripe, omit) 1 1/2 c Fresh spearmint leaves - (finely chopped) -(if necessary, substitute - another mint) 1/2 c Fresh lemon juice 3/4 c Olive oil RINSE THE CRACKED WHEAT several times then cover with water by 1/2-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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Leek & Tomato Soup Categories: Soups, Vegetarian, Appetizers Servings: 6 4 md Leeks 6 ea Boiling potatoes 3 md Tomatoes 2 md Onions 5 tb Ghee 4 c Stock 2 ts Sugar Salt & pepper Water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Leek-And-Artichoke Soup Categories: Soups, Vegetables, Vegetarian, Madison Servings: 6 1 lg Artichoke; -=OR=- 2 md -Artichokes 1 c Water; acidulated with - the juice of 1 Lemon 2 Garlic cloves 1 tb Virgin olive oil 1 lg Leek; white part only -=OR=- 2 md Leeks, white part only - washed and sliced 1 sm New potato; quartered - and thinly sliced 6 Leaves butter lettuce - sliced into 1/4" strips -=OR=- a handful of - Sorrel leaves, sliced 1 tb Chopped parsley 2 Mint leaves; chopped Salt 5 1/2 c Water 1 lb Fresh peas; shucked, -=OR=- 1 c -Frozen peas ---------------------------------GARNISHES--------------------------------- Freshly ground pepper Chopped chervil -=OR=- Chopped Parsley Extra-virgin olive oil Parmigiano-Reggiano - freshly grated 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Legumes in Garlic and Onions Categories: Main dish, Indian, Vegetarian Servings: 6 2 c Pigeon peas, soaked, 20 mins 1 qt Water 1/2 ts Turmeric Salt 1/4 c Oil 1 tb Black mustard seeds 2 ts Cumin seeds 1 md Onion, finely chopped 6 ea Garlic cloves, chopped 1/2 ts Dried red chilies 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Cream Dressing Categories: Dressings, Salads, Sauces, Vegan, Pickarski Servings: 1 1/2 c Tahini 8 oz Firm (or firm silken) tofu 1 Lemon; zested and juiced 1/4 c Cider vinegar 1 Garlic clove; minced 1/4 c Brown rice syrup; -OR- 1/3 c -Honey 2 tb White miso 1/2 c Water 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Drop Cookies Categories: Cookies, Vegetarian, Mark's Servings: 1 1 c Shortening 2 c Sugar 1/4 c Lemon juice 1/2 c Water 1 ts Baking soda 1 ts Cream of tartar 3 c Flour 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon Grass Spicy Vegetables (Pat Pet Takrai) Categories: Thai, Vegetables, Vegetarian, Vegan Servings: 3 2 lg Dried red chilis -- coarsely chopped 1 ts Coarsely chopped galangal 2 sm Red shallots -- coarsley chopped 3 oz Ready-fried beancurd -- finely diced Oil; for deep-frying 2 tb Oil 1 tb Finely chopped garlic 1 tb Lemongrass, finely chopped -- into rings 1 tb Grated coconut 2 oz Long beans; coarsely chopped -- into 1-inch lengths 1 md Broccoli stem -- coarsely chopped at an -- angle into 1-inch lengths 2 oz Baby sweetcorn -- roughly chopped at an -- angle into 1-inch lengths 1 Carrot; finely chopped -- into matchsticks 3 tb Vegetable stock 2 tb Light soy sauce 1/2 ts Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemon-Herb Quinoa Categories: Side dish, Vegan, Grains Servings: 6 1 c Quinoa 1 1/2 tb Vegetable oil 2 c -Water 3/4 ts Dried marjoram or oregano 1/2 ts Dried thyme 1/4 ts Dried rosemary; crumbled 3 tb Chopped parsley 2 tb Fresh lemon juice 3/4 ts Salt 1/2 ts Grated lemon rind 1/4 ts Pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lemony Radish Salad Categories: Salads Servings: 6 1/2 c Lemon juice 1/2 c Salad oil 2 tb Minced chives 2 tb Minced parsley 1 ts Tamari 1/4 ts Pepper 4 c Thinly sliced radishes Mix all ingredients together well & refrigerate till ready to serve. "Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil & Brown Rice Soup Categories: Soups, Appetizers, Vegetarian Servings: 6 1/2 c Lentils 1/3 c Brown rice 2 tb Olive oil 2 ea Garlic cloves, minced 2 tb Soy sauce 2 ea Bay leaves 1 sm Onion, chopped 2 md Carrots, sliced 1 lg Celery stalk, chopped 14 oz Can tomatoes, chopped 1/2 c Tomato juice 1/4 c Sherry 1 ts Basil 1 ts Paprika 1/2 ts Marjoram 1/2 ts Thyme Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil and Buckwheat Slice Categories: Main dish, Vegetarian, Vegan Servings: 1 4 oz Roasted Buckwheat 1 Carrot 1 Onion 1 ts Oil 6 oz Red Lentils 1 pt Veg stock Dried herbs -(parsley + rosemary - are recommended) 1 ts Marmite -(for the Brits amongst you) 1 pn Nutmeg Salt Pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil Burgers Categories: Main dish, Vegetarian, Mark's Servings: 8 2 c Dried red lentils -Water, to cook 1 c Bread crumbs - (preferably wholewheat) 1 lg Onion; finely chopped 2 Garlic cloves; minced - more to taste Salt & pepper to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil Dahl Categories: Curries, Main dish, Vegetarian, Vegan Servings: 1 2 c Green or brown lentils 1 ea Cinnamon stick, 3" 1 ea Bay leaf 3 md Garlic cloves, peeled, whole 2 sl Ginger root, 1" thick 1 ts Turmeric 3/4 ea Lemon 1/2 ts Salt 1/8 ts Black pepper 1/2 ts Cayenne 3 tb Ghee 1 pn Asafetida 1/2 ts Whole cumin seeds 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil Loaf Categories: Main dish, Vegetarian Servings: 4 6 oz Red lentils 12 oz Water 1 ea Onion, chopped 1 tb Parsley 1/2 ts Cayenne 1 tb Nutritional yeast Lemon juice Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil Salad Categories: Salads, Vegetarian Servings: 4 1/2 c Lentils 1 sm Onion, chopped 4 c Seasoned stock Oil for sauteeing 1/2 c Bulghur 1/4 c Soy grits 1 c Yogurt 2 tb Mayonaisse 1 ts Garlic powder 1 ts Dijon mustard 2 ts Lemon juice 6 c Chopped spinach 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil Soup Categories: Soups, Vegetarian Servings: 6 2 tb Vegetable oil 2 ea Garlic cloves, minced 1 lg Onion, chopped finely 2 ea Celery stalks, diced 1 ea Carrot, sliced 1 ea Potato, diced 4 tb Tamari 1 ts Basil 1/2 ts Spanish Paprika 1/2 ts Cumin 1 ts Oregano 10 c Stock 3 ea Tomatoes, chopped 1 1/2 c Red lentils 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil Stuffed Peppers Categories: Indian, Main dish, Vegetarian Servings: 4 2/3 c Red lentils 4 tb Vegetable oil 4 md Green bell peppers 1 ts Cumin seeds 2 Onions, chopped 2 Green chilies 1 1 inch piece ginger, grated 1 tb Ground coriander 1 1/4 c Water Salt & pepper 2 tb Chopped cilantro 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentil-Walnut Burgers Categories: Main dish, Vegetarian, Vegan Servings: 6 3/4 c Dry lentils 1 1/2 c Water 2 ts Cider vinegar 1 tb Margarine 1 c Onion; finely minced 2 Garlic cloves; crushed 10 lg Mushrooms; minced 1/2 c Walnuts; finely minced 1 sm Celery stalk; finely minced 1 ts Salt Freshly ground black pepper 1/2 ts Dry mustard 1 tb Dry sherry 1/2 c Raw wheat germ 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lentils with Zucchini Categories: Main dish, Indian, Curries, Vegetarian Servings: 4 1/2 c Lentils 2 1/2 c Water 1/2 ts Turmeric 3 tb Ghee 2 ea Garlic cloves, chopped 1 sl 1/2" piece ginger 1 ea Green chili, chopped 1 sm Zucchini, chopped Salt 1/2 ts Garam masala 1 ts Cumin seeds 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lesleigh's Whole Grain Batter Bread Categories: Breads, Vegan Servings: 12 1 c Rice or soy milk * 1/4 c Sugar 1/4 c Maple syrup 4 ts Salt (uh, is this right? KM) 1 c Water 6 ts Yeast 3 ts Egg replacer 6 tb Water 1/3 c Uncooked oatmeal 1/4 c Wheateena cereal; cooked in 1 c -Water, and cooled 2 c Whole wheat flour 3 c All purpose flour 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lettuce Salad Categories: Salads, Appetizers, Greek, Vegetarian Servings: 4 1 ea Lettuce A few spring onions 3 tb Olive oil 1 tb White vinegar 1/2 ts Salt 1 pn Black pepper 1/2 ts Basil 1/2 ts Chopped garlic 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Light Vegetable Stock Categories: Soups, Vegetarian, Vegan, Misc Servings: 1 1 Onion 2 Garlic cloves 1 Celery stalk 1 Carrot 1 Bouquet garni 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lima Bean Soup Categories: Soups, Vegetarian Servings: 6 1 lb Frozen lima beans 3 1/2 c Sliced carrots 3 tb Olive oil 5 ea Green onions, finely chopped 5 c Chopped mushrooms 1 ds Basil 1 ds Black pepper 1 ds Cayenne 3/4 c Soy sauce 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetables) Categories: Vegetarian, Kaz, Thai Servings: 2 1/2 c Coconut Milk 3/16 c Brown bean sauce (dao jiow) 1/4 lb Mixed vegetables 1 tb Palm sugar 1 tb Tamarind liquid 1 1/2 sm Cucumbers 1 1/2 sl Green cabbage 3 Green beans 1 1/2 lb Shallots 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Lucknawi Dal Categories: Main dish, Indian, Vegetarian Servings: 6 2 c Pink lentils 1 1/2 qt Water Salt 1 ts Turmeric 1 ts Tamarind paste 1/4 c Oil 1 ts Cumin seeds 1 lg Onion, chopped 6 ea Garlic cloves, crushed 1 ea 1" piece ginger, chopped 1/2 ts Dried red chilies 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ma Po Categories: Chinese, Vegetarian, Main dish Servings: 6 1/2 c Vegetable broth 1/3 c Hoisin sauce 1 tb Rice wine/dry sherry 1/3 c Ketchup 1/2 ts Hot sauce 1 tb Sesame oil 1 tb Vegetable oil 3 ea Garlic cloves, minced 1 lb Firm tofu, cut to 1/2" cubes 2 c Mung bean sprouts 1 tb Cornstarch mixed with 2 -- tablespoons water 2 ea Green onions, slivered 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mabo Dhofu Categories: Chinese, Main dish, Vegetarian Servings: 2 1 tb Vegetable oil 1 1/2 ts Sesame oil 1 ea Garlic clove, crushed 1/4 c Minced leeks* 1/2 ts Minced red peppers 4 md Mushrooms, sliced 1/2 c Water 1 1/2 ts Sake (optional)# 2 1/2 ts Soy sauce 1/2 ts Salt 1 ds 7-spice red pepper+ 1 1/2 ts Tomato ketchup 1 pk Extra firm silken tofu 2 ts Cornstarch 2 tb Water 1 tb Minced scallions 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 1/4 ts of crushed chilies Shurtleff & Aoyagi, "The Book of Tofu" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Mushrooms Categories: Salads, Vegetables, Vegetarian Servings: 4 1 lb Small mushrooms, cleaned 3 tb Olive oil 2 tb Lemon juice 1/2 ts Salt 1/2 ts Thyme 2 md Garlic cloves, chopped Black pepper 2 tb Parsley 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Marinated Mushroom Salad Categories: Salads, Appetizers Servings: 4 1 lb Fresh mushroom 1 c White vinegar 2 c Water 1/2 c Sliced carrots 1/2 c Diced celery 1/2 c Green peppers strips 1/2 c Red pepper strips 1/3 c Olive oil 1 ts Oregano leaves, crushed 3/4 ts Salt 1/4 ts Garlic powder 1/4 ts Black pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mark's Carrot Cake Categories: Cakes, Vegetarian, Mark's Servings: 1 1 c All purpose flour 1 ts Baking soda 2 ts Baking powder 1 ts Cinnamon powder 1/2 ts Salt 3/4 c Vegetable oil 1 c White sugar 2 c Grated carrots 1/2 c Chopped walnuts 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mark's Fabulous Vinaigrette Salad Dressing Categories: Sauces, Salads, Vegetarian, Mark's Servings: 1 1 c Extra Virgin olive oil 1/2 c Malt vinegar 1 lg Garlic clove, crushed 1/4 ts Dijon mustard 2 ts Tarragon 1 ts Dillweed Salt & pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mark's Very Own Fried Rice Categories: Rice, Main dish, Vegetarian, Mark's Servings: 4 4 c Cooked rice 1 lg Onion, finely chopped 2 ea Garlic cloves, minced 1 lg Carrot, scrubbed & diced 1 md Green pepper, diced 1/2 c Frozen corn &/or peas 1 ea 3" piece ginger root, sliced 1/2 ts Chili pieces Soy sauce Salt & pepper, to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Masala Dal Categories: Main dish, Indian, Vegetarian Servings: 4 1 1/2 c Yellow split peas 1/3 ts Turmeric 2 ts Salt 1/2 c Ghee 1 ts Cumin seeds 1 1/2 c Finely chopped onions 1/4 ts Red pepper 2 tb Chopped coriander leaves Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Masalewali Alu Mattar Khumben Categories: Main dish, Indian, Vegetarian Servings: 6 1/4 c Ghee 1 lg Onion, sliced 4 ea Garlic cloves, chopped 1 ea 1" piece ginger, chopped 1 tb Garam masala 1 ts Turmeric 1/4 ts Dried red chilies 2 lb Potatoes, cubed Salt 1/2 c Water 2 lb Mushrooms, halved 1 c Peas, fresh or frozen 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 3/4 of water has evaporated. Stirring constantly. Serve with dal. Rani, "Feast of India" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Masar Dal Categories: Main dish, Indian, Vegetarian Servings: 4 1 1/2 c Pink lentils 3/4 ts Turmeric 2 ts Salt 5 tb Ghee 6 lg Garlic cloves 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Maya's Potatoes Categories: Indian, Vegetables, Side dish Servings: 6 8 md Potatoes Oil for deep frying 1 ea Onion, coarsely chopped 4 ea Garlic cloves, pressed 6 tb Oil 1 pn Asafetida 7 ea Fenugreek seeds 1/2 ts Fennel seeds 1/4 ts Black onion seeds 1/4 ts Black mustard seeds 1 ea Bay leaf 3 ea Dried red peppers 1/2 ts Turmeric 2 md Tomatoes, chopped 1 pn Sugar 1 1/2 ts Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Meatless Loaf Categories: Vegetarian, Vegan Servings: 4 2 tb Sunflower or other veg. oil 2 md Onions; chopped 4 1/2 oz TVP granules 1 c Hot water or vegetable stock 1 1/2 c Breadcrumbs 1/2 tb Mixed herbs -(such as parsley, sage, - rosemary and thyme) 1 tb Freshly chopped parsley 2 Garlic cloves; crushed 1 Egg (or egg replacer) - (beat egg if using) 2 tb Soy sauce Salt and pepper to taste -----------------------------------SAUCE----------------------------------- 32 oz Canned chopped tomatoes 6 oz Tomato paste Salt and pepper to taste 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mediterranean Salad Categories: Salads, Wood Servings: 1 2 c French or Italian bread; -preferably day old -cut in 2 inch cubes 1 tb Olive oil 1 c English cucumber -in 1/2 inch cubes 1/3 c Red pepper; 1/2 inch pieces 1/2 c Green onions; thinly sliced 4 c Parsley leaves -coarsely chopped 2 md Tomatoes; cut in 1/2 " cubes ----------------------------------DRESSING---------------------------------- 2 tb Lemon juice 3/4 ts -Salt 1 lg Garlic cloves;finely chopped 1/2 ts -pepper, black, ground 1 ts Cinnamon, ground 1/4 ts Allspice, ground 9 tb Olive oil; extra virgin ""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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Middle Eastern Carrot Salad Categories: Salads, Middle east Servings: 4 4 c Grated carrots 3 tb Fresh lemon juice 3 tb Vegetable oil 1/2 ts Ground coriander 1/4 ts Salt 2 ts Chopped fresh mint 1 tb Chopped fresh parsley 1 ts Sugar or maple syrup Mix all ingredients together & chill at least one hour before serving. "New Recipes From Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls) Categories: Main dish, Vegetarian, Vegan Servings: 6 ------------------------RICE AND CHICK PEA STUFFING------------------------ 1 1/2 c Chopped spring onions 1/4 c Olive oil 1 c Long grain rice 1 c Canned chickpeas; drained 1/2 c Finely chopped parsley 1 c Chopped, peeled tomatoes 1/2 ts Ground allspice Salt Freshly ground black pepper ---------------------------------TO FINISH--------------------------------- 24 Cabbage leaves 3 Garlic cloves 1 ts Salt 1 ts Dried mint 1/4 c Lemon juice 1/2 c Olive oil Gently fry spring onion in 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Millet and Turnip "Mashed Potatoes" Categories: Main dish, Vegetarian, Side dish Servings: 8 --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 4 c Millet 6 c Water 1 1/2 ts Salt 4 c Diced turnips 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Millet Loaf Categories: Main dish, Vegetarian Servings: 6 3 c Millet 6 c Water 2 tb Oil 3 ea Onions, diced 2 ea Green bell peppers, diced 2 ea Celery stalks, diced 4 ea Garlic cloves, chopped 1 ts Garlic powder 1/2 ts Oregano 1/2 ts Basil 1/2 ts Salt 2 tb Tahini 1/4 c Wheat germ 2 c Tomato sauce 3 tb Nutritional yeast 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Millet Loaf Categories: Vegan, Main dish, Grains, Pickarski Servings: 8 1 1/2 c Millet 3 3/4 c Water 2 ts Sea salt 1 1/2 c Peeled, finely diced carrots 1 c Finely diced celery 1 c Finely diced onions 1 Garlic clove; minced 2 tb Sesame oil 1 1/2 ts Dill weed 1 ts Dried thyme 1 c Pistachio nuts (optional) -OR- roasted sunflower seeds 3 tb Unbleached flour 3 tb Gluten flour 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 1/2 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Millet Muffins Categories: Breads, Vegan, Wheatless Servings: 12 1 1/2 c Millet flour 1/2 c Soy flour 1 tb Baking powder 1/2 ts Salt (optional) 1/4 ts Orange flavoring 1 c Water or orange juice 1/4 c Vegetable oil 1/4 c Rice syrup or honey 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Millet-Cauliflower Soup Categories: Soups, Vegetarian, Vegan Servings: 16 2 tb Oil, plus oil for sauteing 1/2 c Millet 1 1/2 c Water 3 Celery stalks; chopped 1 Green pepper; chopped 1 sm Onion; chopped 2 Garlic cloves; chopped 1 lg Carrot; grated or chopped 6 c Water 1 md Head of cauliflower -- very coarsely chopped 1 Bay leaf 2 tb Dry vegetable soup base 1/2 ts Basil 1/2 ts Mint 1/2 ts Chervil 1/2 ts Thyme 1/2 ts Ground celery seed 2 tb White miso 3/4 c Raw cashews 1 c Water 1/2 c Nutritional yeast Salt; to taste Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. Remove from heat, add 1-1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Minted Eggplants Categories: Appetizers, Vegetarian Servings: 4 2 lg Eggplants 1 tb Salt 1 tb Olive oil 1 Juice of lemon 4 tb Freshly chopped mint 1 ts Ground cumin 1 Garlic clove, crushed Black pepper 5 oz Yogurt 4 tb Freshly chopped mint 1/2 ts Ground cumin 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Miso Barbequed Tofu Categories: Vegetarian, Vegan, Main dish Servings: 4 1 tb Arrowroot powder -OR- cornstarch 1/2 c Water 1/4 c Barley miso 1/2 c Mirin 1/4 c Plum sauce 1 tb Brown sugar 4 Atsu age cakes 12 sm Japanese eggplants 8 Whole shiitake mushrooms --(fresh, not dried) 1 bn Whole green onions 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Miso Sauce for Pasta Categories: Main dish, Pasta, Vegetarian Servings: 1 2 tb Safflower oil 8 ea Scallions, finely chopped 2 ea Garlic cloves, minced 1/4 c Yellow miso 1 c Vegetable stock, warmed 4 tb Chopped fresh parsley 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Miso Soup Categories: Soups, Vegetarian Servings: 5 2 tb Vegetable oil 2 ea Garlic cloves, diced 1 lg Onion, diced 2 ea Carrots, diced 2 ea Celery stalks, chopped 7 c Vegetable stock 1 c Mixed vegetables 1/2 ts Salt 1 ts Parsley 1/4 ts Cayenne pepper 2 tb Tamari 1 c Pasta shells 4 tb Miso, or more to taste 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mississippi Mud Cake Categories: Cakes, Desserts Servings: 1 2 c White flour 1 ts Baking soda 1/4 ts Salt 1 3/4 c Strong coffee 1/4 c Brandy 5 oz Unsweetened chocolate 1 c Margarine 2 c Sugar 1 ts Vanilla extract 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 1/2 cup at a time. Beat till smooth. Add eggs & vanilla & beat for a minute. Pour batter into the pan. Bake for 1 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mixed Grain Mushroom Casserole Categories: Side dish, Main dish, Casseroles, Vegan, Lacto Servings: 8 1/2 c Wild rice 1/2 c Pearl barley 1/2 c Brown rice 1/4 c Oil 1 lg Onion; thinly sliced 4 Garlic cloves; chopped 4 tb Unsalted butter or margarine -OR- Oil 1/2 lb Mushrooms; thickly sliced 3 1/2 c Broth 1 ts Crushed dried thyme 1/2 ts Crushed dried oregano Salt & pepper; to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mixed Vegetable Cutlets Categories: Snacks, Vegetables Servings: 12 1 c Cauliflower florets 1 c Potatoes, diced & peeled 1 c Green peas, frozen or fresh 1 c Green beans, 1/4 inch pieces 1 c Finely shredded carrots 1/2 c Finely shredded beets 1/4 c Finely chopped celery 2 ea Hot green chilies, quartered 2/3 c Cooked chick peas 3 tb Almonds 3 tb Walnuts 3 tb Sunflower seeds 1 1/2 ts Salt 1/4 ts Black pepper 1/2 ts Turmeric 1 ts Garam masala 3/4 c Soy milk 2 tb Cornstarch 2 tb Whole wheat flour 2/3 c White poppy seeds Ghee for shallow frying 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, 1/2 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 3/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mjaddra (Lentils with Rice) Categories: Vegetarian, Main dish, Lebanese, Vegan Servings: 4 2 c Lentils 3/4 c Uncooked rice 2 md Onions; chopped 1/2 c Olive oil 1 tb Salt 1/4 ts Cumin 1/2 ts Allspice or bhar 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 1/4 or 1/2 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mjeddrah Categories: Vegetarian, Main dish Servings: 4 1 1/2 c Lentils, washed 4 c Water 3 tb Olive oil 2 lg Onions, coarsely chopped 1/2 ts Salt 3/4 c Brown rice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mocha Marble Cake Categories: Cakes, Desserts, Vegetarian Servings: 8 1/2 c Honey, or other sweetener 1/2 c Warm water 1/4 c Canola oil 2 tb Tahini 1 tb Coffee substitute 1 lb Firm tofu, cut into chunks 2 ts Vanilla 1/4 c Chocolate glaze, see recipe 1/2 c Graham cracker crumbs 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mock Chopped Liver Categories: Spreads, Vegetarian, Vegan Servings: 12 1 c Dried Lentils; - cooked until soft, drain. 1 lb Green beans - boiled or steamed until - cooked, but not mushy 1/4 c Peanuts (or more) 1/2 c Chopped walnuts 2 c Diced onions; sauteed in oil - until very soft - and turning brown 2 Garlic cloves (or more) - (saute with the onions) 1/4 c Unsweetened peanut butter - (like Laura Scudders) - optional Salt & pepper to taste Spike seasoning - (if you have it) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mock Fish Buddhist Categories: Vegetarian, Vegan, Buddhist, Chinese Servings: 1 1 lg Potato; cooked, peeled -and sliced 1/4 inch thick 2 tb Flour Peanut oil; for frying 1 sm Onion; sliced 1/2 lb Snow peas 10 Wood ears; soaked to soften, - tough ends removed, - cut in slivers 1/2 ts Salt 1/2 ts Sugar 1/3 c Water 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mock Whipped Cream Categories: Vegetarian, Vegan Servings: 1 1 lb Fresh tofu 3 tb Natural syrup 1/2 ts Vanilla extract or flavoring -of choice 3 tb Almond buter or sesame -tahini Soymilk (add as needed) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Momo Sauce Categories: Tibetan, Appetizers, Sauces, Vegetarian Servings: 18 2 tb Ghee 1 ts Minced ginger 1 ts Minced garlic 1/2 c Diced onion 1/2 ts Garam masala 1/8 ts Turmeric 1/2 ts Chili powder 1 c Diced tomatoes 1 c Water 1/2 ts White vinegar 1 ts Soy sauce 1/4 ts Salt 1/4 ts Pepper Green onions, chopped 2 ea Sprigs cilantro, chopped 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Momo Wrapprs Categories: Tibetan, Appetizers, Vegetarian Servings: 18 2 1/2 c Flour 1/4 ts Baking powder 1 pn Salt 3/4 c Water Pour flour in a mound on the counter. Make a whole in the centre. Sprinkle in salt & baking powder. Add 1/2 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 1/2" & the thickness of a coin. Fill with the filling of your choice. Betty Jung, "The Kopan Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moo Shu Vegetables with Chinese Pancakes Categories: Vegetarian, Vegan, Vegetables Servings: 2 2 ts Roasted sesame seed oil 2 Green onions; thinly sliced 2 c Bok choy, thinly sliced 1/2 Red bell pepper -- thinly sliced 1 Carrot; thinly sliced 1/2 c Mushrooms, thinly sliced 1/2 c Mung bean sprouts 4 oz Reduced-fat tofu; crumbled 2 ts Fresh ginger, peeled, grated 1 Garlic clove; minced 1 tb Tamari or soy sauce Hoisin sauce 6 Frozen Chinese pancakes -OR- whole wheat crepes -- (thawed) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: More Ginger Snaps Categories: Cookies, Vegetarian, Mark's Servings: 1 3/4 c Shortening 1 c Brown sugar 1/4 c Molasses 1/4 c Water 2 ts Baking soda 1 ts Cinnamon 1 ts Ginger 1/2 ts Salt 2 1/2 c Flour 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Chick Pea Soup Categories: Soups, Vegetables Servings: 4 2 tb Safflower oil 2 ea Carrots, grated 2 ea Cloves Garlic, minced 1 md Onion, chopped fine 15 oz Can Chick Peas, drained 3 c Vegetable stock 1/3 c Tahini 2 tb Lemon juice 1 tb Chopped fresh parsley 3/4 ts Ground Cumin 1/2 ts Black pepper 1/2 ts Thyme leaves 1/4 ts Powdered tumeric 1/8 ts Cayenne pepper 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moroccan Stew with Couscous Categories: Main dish, Vegan Servings: 4 ------------------------------------STEW------------------------------------ 1 tb Vegetable oil 1 1/2 c Chopped onion 2 Garlic cloves; minced 3/4 ts Salt; divided 1 ts Cinnamon, ground 1/2 ts Ginger, ground 1/2 ts Tumeric, ground 1/4 ts Nutmeg, ground 1/4 ts Red pepper, ground 2 c -Water 3 Cloves, whole 2 c Sliced carrots 2 c Cubed butternut squash 2 c Chickpeas, cooked or canned -(drained and rinsed) 1 1/2 c Cubed sweet potato 1/2 c Raisins 1/3 c Chopped dried apricots 3 tb Brown sugar, packed ----------------------------------COUSCOUS---------------------------------- 1 c Couscous 1 3/4 c -Water ----------------------------------TOPPING---------------------------------- 1/3 c Chopped blanched almonds 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 1/2 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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Moussaka with Rice Categories: Greek, Main dish, Vegetarian Servings: 4 1 c Rice 1 lg Eggplant Salt 2 lg Potatoes 14 oz Can tomatoes 4 ea Garlic cloves, chopped 1 ea Onion, chopped 1 pn Pepper 1 c Olive oil 2 tb Ghee 2 tb Flour 2 1/2 c Soya Milk 1 pn Nutmeg Salt & pepper 1 ts Allspice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Muffuletta Bread Categories: Breads, Creole Servings: 1 1 c Warm water (110F) 1 tb Sugar 1 tb Active dry yeast 3 c Bread flour 1 1/2 ts Salt 2 tb Vegetable shortening 1 ea Sesame seeds 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 1-1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mulligatawny Soup Categories: Soups, Vegetarian, Mark's Servings: 5 1/2 c Dried chick peas 1 md Onion, chopped 2 tb Ghee 1 ea Red chili, whole 1 pn Cayenne pepper 1 ts Turmeric 1 tb Coriander 4 c Stock 1 ea Salt to taste 1 md Caroot, chopped 1 lg Potato, cubed 1 ea Green bell pepper, chopped 1 ea Tomato, chopped 1/2 c Grated coconut 1 c Coconut milk 2 tb Lemon juice 2 ts Cilantro/parsley 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mung Dahl Categories: Indian, Main dish, Vegetarian Servings: 6 1 1/2 c Mung dahl, split 2 ea Garlic cloves, peeled 2 sl Fresh ginger, peeled 1 tb Cilantro 1 tb Tumeric 1/2 ts Cayenne, optional 1 1/2 ts Salt 1 1/2 tb Lemon juice 3 tb Ghee 1 pn Asafetida 1 ts Whole cumin seeds Lemon wedges 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mung Dal with Black Mustard Seeds Categories: Main dish, Indian, Vegetarian Servings: 4 1 c Yellow split mung beans 1/4 ts Turmeric 1/2 ts Grated fresh ginger 1 ts Salt 2 ts Lemon juice 3 tb Ghee 1/2 ts Black mustard seeds 1 ea Green chilies, seeded & -- shredded OR -- 1/4 ts black pepper 2 tb Chopped coriander leaves 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom & Sweet Pepper Quiche Categories: Main dish, Vegetarian Servings: 7 2 ts Olive oil 1 md Onion, chopped 1 md Green pepper, chopped 2 1/2 c Sliced mushrooms 2 ea Garlic cloves, minced 2 lb Medium-firm tofu 2 tb Nutritional yeast 1 ts Salt 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 1/2" or 10" quiche pan. Bake for 30 to 40 minutes, till the edges start to brown. Garnish with tomatoes. "Vegetarian Times" March, 1992 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom and Tomato Sauce Categories: Italian, Main dish, Vegetarian Servings: 4 1/4 c Olive oil 4 ea Garlic cloves, crushed 1 ea Handful fresh parsley, -- finely chopped 1 ts Marjoram 1 lb Sliced mushrooms 2 c Canned plum tomatoes Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom and Sweet Pepper Quiche Categories: Vegan, Main dish, Breakfast Servings: 6 2 ts Olive oil, (or 1/4 c White Grape Juice) 1 md Onion, chopped 1 md Green pepper, chopped 2 1/2 c Sliced mushrooms 2 Cloves garlic, minced 2 lb Medium-firm tofu 2 tb Nutritional yeast, optional 1 ts Salt, optional Sliced tomatoes for garnish 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Soup Categories: Soups, Appetizers, Chinese, Vegetarian Servings: 4 2 oz Dried mushrooms 2 tb Cooking oil 1 ea Green onion, chopped 1 ts Garlic, chopped 1 ts Ginger, chopped 1 tb Soy sauce 1 ts Brown sugar 1/2 ts Salt 1 l Stock 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Spread Categories: Vegan, Sass, Appetizers Servings: 4 3 ts -to 2 tb Olive oil 1 c Coarsely chopped leeks -(white part only) 1 lg Garlic clove - peeled and finely chopped 3/4 lb Mushrooms; wiped clean - and coarsely chopped 1/2 ts Dried leaf oregano 1/2 ts Salt Freshly ground black pepper 1 tb -to 2 tb Freshly squeezed lemon juice 1/4 ts Prepared horseradish; -OR- 1/2 ts -Prepared mustard 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 1-1/4 cups Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushroom Satay (Satay Het Hom) Categories: Thai, Vegetarian, Vegan, Appetizers Servings: 3 8 oz Presoaked Chinese mushrooms --------------------------------THE MARINADE-------------------------------- 1 ts Finely chopped galangal 1 ts Finely chopped lemon grass 1 ts Kaffir lime leaf --(finely chopped) 2 Coriander roots 4 sm Garlic cloves -- coarsely chopped 1/2 ts Curry powder 1 tb Light soy sauce 2 tb Sugar 1 ts Powdered coriander seed 1 ts Ground cumin 1 ts Salt 2 tb Oil 1/2 c Coconut milk ------------------------------THE PEANUT SAUCE------------------------------ 1 tb Oil 1 tb Red curry paste 1 c Coconut milk 2 tb Sugar 1/4 ts Salt 1 tb Lemon juice 3 tb Ground roast peanuts 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushrooms with Tarragon Categories: Appetizers, Vegetarian Servings: 4 3 c Mushrooms 1 ea Clove garlic 1 ts Oil 1 tb Tarragon 1/2 ts Soy sauce Salt to taste Saute mushrooms & garlic in oil till soft. Stir in the remaining ingredients & serve. Posted by Mark Satterly in Intercook. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushrooms & Tofu in Wine Categories: Vegetables Servings: 4 1 tb Safflower oil 2 ea Garlic cloves, minced 1 lg Onion, chopped 1 1/2 lb Mushrooms, sliced 1/2 md Green bell pepper, diced 1/2 c Dry white wine 1/4 c Tamari 1/2 ts Grated ginger 2 ts Sesame oil 1 1/2 tb Cornstarch 2 ea Cakes tofu, grated Crushed almonds 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Mushrooms with Wild Rice (Lf) Categories: Low-fat, Mcdougall, Vegan, Main dish, To try Servings: 4 ------------------------------------RICE------------------------------------ 1 c Wild rice 3 c Water 1 tb Low-sodium soy sauce ---------------------------------MUSHROOMS--------------------------------- 1 md Yellow onion; chopped 2 Celery stalks; chopped 1/4 c Water 1/2 lb White button mushrooms -- sliced (about 2-1/2 cups) 8 Fresh shitake mushrooms, -- chopped 1/2 c Oyster mushrooms, chopped 1/4 c Enoki mushrooms, trimmed 12 Snow peas; quartered 1/2 Red bell pepper; diced 2 tb Low sodium soy sauce 1/2 ts Dried sage 1/4 ts Poultry seasoning Fresh ground pepper to taste --------------------------------PER SERVING-------------------------------- 152 x *cals 6 x *gm protein 1/8 x *gm fat 31 x *gm carbo 829 x *mg sodium 3 x *gm fiber 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: N.y.cima Roll Categories: Vegetarian, Vegan, Main dish Servings: 4 1 1/2 lb Firm tofu 1 tb Oil 3 tb Arrowroot 1 ts Salt 1/4 ts White pepper 1 tb Agar flakes 1 ts Dried marjoram 1 ts Dried thyme 1 tb Minced garlic 1/2 ts Black pepper 2 1/2 c Cima mix (see below) ----------------------------------CIMA MIX---------------------------------- 1/2 c Finely chopped onions 2 tb Olive oil 1 c Whole wheat bread crumbs 1/4 lb Ground seitan 1/4 lb Fine soy grits 1/4 lb Hand crushed frim tofu 1/3 c Nutritional yeast 2 ts Dried marjoram 2 ts Dried thyme 2 ts Salt 1 1/2 c Water 1 c Chopped spinach, packed 1/4 c Chopped roasted red pepper 1/2 c Pistachios 1 c Green peas 1 tb Agar flakes 1/2 c Gluten flour 2 tb Liquid lecithin 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 1/2C 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nam Prik Curry Noodles (Kanom Jin Nam Prik) Categories: Thai, Main dish, One dish, Vegetarian, Vegan Servings: 3 -------------------------THE NOODLES AND VEGETABLES------------------------- 8 oz White longxu noodles 4 oz Long beans; finely chopped 4 oz Morning glory - (water spinach) -- roughly chopped 1 1/4 c Bean sprouts -------------------------------NAM PRIK SAUCE------------------------------- 10 Shallots -- finely sliced into rings 5 Garlic cloves -- finely chopped 1/2 c Dried split moong beans -- soaked in water for 6 hrs 2 Coriander roots 1 tb Red curry paste 1 1/4 c Coconut milk 2 tb Light soy sauce 1 tb Sugar 1 tb Tamarind juice 1 tb Lemon juice 1/2 ts Chili powder 1 Kaffir lime; cut in half 1 c -Water ------------------------------FRIED DRY CHILIS------------------------------ 2 lg Dried red chilis -- coarsley chopped Oil; (reserved from above) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Never Fail Wholewheat Bread Categories: Breads, Mark's Servings: 1 13 c Wholewheat Flour 1/4 c Molasses 3 tb Salt 3 tb Vegetable oil 2 tb Dry yeast 2 ts Sugar 3 1/2 c Lukewarm water 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Potatoes with Peas & Coriander Categories: Indian, Main dish, Vegetarian Servings: 4 8 sm New potatoes 1/4 c Ghee 1 ts Cumin seeds 1/2 ts Turmeric 1 1/2 ts Fresh ginger, minced 2 sm Red chilies, chopped 1 c Fresh coriander 1 ts Salt 1 ts Garam masala 1 tb Coriander seeds 1/4 c Lemon juice 6 tb Water 1/2 c Frozen/fresh peas 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: New Potato Salad Categories: Salads, Vegetarian, Mark's Servings: 4 1 lb Potatoes, cubed Water for boiling 1 sm Bell pepper, red or green 1/2 tb Dried dill 1/2 tb Dried rosemary, crushed 2 tb Extra-Virgin olive oil 1 tb Malt vinegar 3 tb Onions, finely chopped Salt & pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: No Knead Italian Whole Wheat Bread Categories: Breads Servings: 1 1 tb Dry yeast 1 c Warm water 1 ts Salt 2 tb Vegetable oil 3 c Whole wheat flour Cornmeal 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: No-Meat Burgers-In-A-Hurry Categories: Main dish, Vegetarian, Vegan Servings: 4 1 lb Firm tofu; mashed 1 c Quick rolled oats 1/2 c Wheat germ 1 Onion (optional) -finely minced 2 tb Onion powder 2 tb Soy sauce 1/2 ts Salt 1/2 ts Basil 1/2 ts Oregano 1/2 ts Garlic powder 1/8 ts Black pepper Vegetable oil; for frying 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nondairy Avocado "Sour Cream" Categories: Sauces, Dips, Vegan, Vegetarian Servings: 6 1 Ripe avocado; peeled, pitted 10 1/2 oz Extra firm silken tofu 2 tb Nutritional yeast 2 ts Tamari sauce 1/2 Lemon; juiced 6 tb Water 2 ts Chopped dill weed 1 tb Chopped chives 1 tb Chopped garlic chives 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Noodles with Vegetable and Curry Sauce (Gueyteow Pak) Categories: Thai, Vegetarian, Vegan, Main dish, One dish Servings: 2 4 oz Fresh white sen yai noodles 1/2 c Beansprouts 1 sm Bundle long beans -- chopped into 1" lengths 1 md Broccoli stem -- sliced lengthwise 1 c Coconut milk 1 tb Red curry paste 1 ts Curry powder 1/2 ts Sugar 1 tb Tamarind juice 1 tb Roast peanuts, crushed 1 Shallot; finely chopped ---------------------------------TO GARNISH--------------------------------- Potato rounds -- extra-finely sliced -- deep-fried until golden -- brown and set aside 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nori Rolls Categories: Vegetarian, Vegan, Low-fat, Main dish Servings: 4 2 c Cooked brown rice 1/2 c Mung bean sprouts 1/2 c Grated carrot 1/2 c Cucumber, finely diced 1/4 c Daikon radish 2 tb Fresh parsley 1 tb Tamari 1/2 tb Soy "mayonnaise" 2 ts Lemon juice 3 Freshly chopped umeboshi -plums 1 ts Dill weed 4 Sheets toasted nori 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 3/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: North Indian Stuffed Eggplant Categories: Main dish, Indian, Vegetarian Servings: 4 2 md Eggplants 4 c Potatoes, cubed 8 oz Soya cheese, 2 tb Vegetable oil 2 c Chopped onions 2 ts Ground cumin seeds 1 tb Ground coriander seeds 1 ts Turmeric 1/2 ts Hot red pepper 1/4 ts Ground cloves 1 tb Minced ginger 2 ea Garlic cloves, minced 2 md Carrots, diced 1 lg Green bell pepper, diced 1 c Green peas 1 ea Tomato, diced 2 tb Fresh lemon juice Seasme seeds 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nutritional Yeast "Cheese" Sauce Categories: Vegetarian, Vegan Servings: 1 1/2 c Nutritional yeast flakes 1/2 c Flour 2 ts Salt 2 c Water 1/4 c Margarine 1/2 ts Garlic powder 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nutritional Yeast Parmesan Categories: Vegetarian, Vegan Servings: 1 1/4 c Nutritional yeast flakes 1/4 c Sesame seeds 1/4 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Nutty Rice Pate Categories: Appetizers, Vegetarian Servings: 12 --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 1/3 c Raw brown rice 2 tb Butter 2 c Sliced mushrooms 1 c Grated zucchini 1/2 c Grated onion 1 lg Chopped garlic clove 1 Egg 1 3/4 c Finely ground walnuts, Peanuts, or cashews 1/2 c Finely chopped parsley 1/4 c Wheat germ 1 ts Dried sage 1 ts Dried basil 1/2 ts Dried thyme 1/4 ts Freshly ground pepper Lettuce leaves Sour pickles 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 1/4" thick slices on lettuce leaves with sour pickles. From the New York Times New Natural Foods Cookbook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Bread Categories: Breads, Mark's Servings: 1 2 c Oats 2 c Boiling water 1/2 c Molasses 1/2 c Brown sugar 1 tb Salt 1/2 c Shortening 1/2 c Lukewarm water 1 ts Sugar 2 tb Dry yeast 6 c Flour 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookies Categories: Cookies, Vegetarian, Mark's Servings: 1 1 c Shortening 2 c Brown sugar 3 c Oats 1 ts Vanilla 1 ts Baking soda 1/2 c Water 1 ts Salt 2 c White flour 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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oatmeal Cookies Categories: Cookies, Vegetarian Servings: 1 3/4 c Oil 1 c Date sugar 3/4 c Sorghum 1/3 c Soy milk 2 ts Vanilla 2 1/2 c Flour 1/2 ts Baking soda 1 ts Salt 3 c Rolled oats 1/2 c Raisins 3/4 ts Cinnamon 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Okra in a Savoury Sauce Categories: Vegetarian Servings: 4 1 md Onion, thinly sliced 2 tb Vegetable oil 3 ea Garlic cloves, minced 1 tb Grated ginger 1 ts Chopped fresh green chilies 1/4 ts Turmeric 2 tb Ground almond 1 ea Tomato, chopped 10 ea Okra, cut into 3/4" disks 1/4 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Okra with Tomatoes Categories: Chinese, Side dish, Vegetables Servings: 4 1 lb Okra, trimmed & sliced 1 lb Tomatoes, peeled, quartered 1 sm Onion, sliced 1 oz Margarine 2 tb Oil 4 ea Green cardamoms Salt & pepper 1 ts Garam masala 2 tb Chopped coriander leaves 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Okra with Onions Categories: Vegetables, Vegan Servings: 1 4 md Onions, coarsely chopped 5 ea Garlic cloves, coarsely ch. 1 ea Piece of ginger, 2" long 6 tb Ghee 1 ts Whole cumin seeds 2 ts Whole fennel seeds 1 ts Ground turmeric 1 ts Ground coriander 3 tb Tomato sauce 1 lb Fresh young okra 1 ts Salt 2 ts Garam masala 2 tb Lemon juice Put onion, garlic, ginger & 1/4 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 1/4" 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Okra with Tomatoes and Onions Categories: Turkish, Vegetables, Vegetarian, Vegan Servings: 6 2 lb Fresh young okra 3/4 lb Onion; sliced thickly 6 tb Olive oil 3 Garlic cloves; halved 1 lb Tomatoes; skinned & sliced Salt and black pepper 1 Lemon (juice only) 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Olive Salad Categories: Libya, Salads, Appetizers Servings: 2 1 c Black olives 1 c Green olives 1 Lemon; juice of 2 tb Parsley; chopped 1 ts Paprika 1/4 ts Chili powder 1 Garlic clove; crushed 1/2 ts Cumin, ground 2 tb Oil "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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Olive-Tahini Sauce Categories: Sauces Servings: 1 2 tb Unbleached white flour 1 c Water 1/4 c Liquid from canned black -- olives 1/3 c Tahini 1 c Finely chopped black olives Juice of 1 lemon 1/4 ts Thyme Black pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion "Caviar" Categories: Appetizers Servings: 4 1 c Chopped sweet onions 1 c Black-eyed peas, cooked 1/4 c Pimento, diced 1 c Green bell pepper, diced 1/2 c Green onion, chopped 2 tb Fresh garlic, chopped 1/4 c Italian dressing Salt & pepper Combine all the ingredients & let marinate overnight. Serve either as an appetizer or as a side dish. "The Hamilton Spectator", May 26, 1993 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion Bread Categories: Breads Servings: 1 1/2 c Grated onion 1 ts Salt 1 tb Dry yeast 1/2 c Warm water 2 1/2 c Unbleached white flour 1/4 c Vegetable oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion Focaccia Categories: Breads, Italian Servings: 1 1 tb Dry yeast 1 c Warm water 4 c Wholewheat flour 6 tb Olive oil 1 ts Salt 1 lb Bermuda onions, thinly -- sliced Freshly ground black pepper Cornmeal 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion Salad Categories: Salads, Appetizers Servings: 4 3/4 c Chopped sweet onions 16 oz Cooked red kidney beans 1 c Green bell pepper, diced 1 c Yellow bell pepper, diced 1 tb Minced jalapeno 1/2 c White wine vinegar 2 tb Vegetable oil 3 tb Minced coriander, fresh 1 ts Chili powder 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onion Soup Categories: Soups, Vegetarian, Appetizers Servings: 1 1/4 c Oil 4 ea Garlic cloves, minced 8 lg Onions, sliced 8 c Vegetable stock 2 tb Soy flour 1 cn Tomato puree 2 tb Dried parsley 2 ts Tarragon 1/3 c Tamari 1 ts Basil 1 ts Oregano 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Onions in Sweet and Sour Sauce Categories: Appetizers, Italian Servings: 4 16 sm White onions 2 tb Olive oil 1 tb Margarine 1 md Onion, finely chopped 1 ea Garlic clove, monced 2 tb Dry white wine 1 tb Honey 1 ds Coriander Water White wine vinegar 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Orange Chocolate Mousse Categories: Desserts, Vegetarian Servings: 6 1/2 c Brown rice syrup 2 ts Vanilla 1 lb Firm tofu, cut into chunks 1/4 c Unsweetened cocoa powder 1/2 ts Grated orange zest Water as needed 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oranges Filled with Raisins, Chickpeas, and Rice Categories: Main dish, Vegetarian, Vegan Servings: 2 ----------------------------ORANGE-TAHINI SAUCE---------------------------- 1/4 c Tahini 3/4 c Plain yogurt or soft tofu 1/4 c Orange juice 2 ts Ground cumin 2 ts Paprika 2 tb Minced fresh cilantro (opt.) ----------------------------------FILLING---------------------------------- 1 tb Unsalted butter -OR- avocado oil 1 md Red onion; chopped 1 c Brown and wild rice blend -- (uncooked) -OR 1/3 brown & 2/3 wildrice 2 c Vegetable broth or water 1 c Chickpeas; cooked, drained 1/4 c Raisins ----------------------------------ORANGES---------------------------------- 2 Jumbo navel oranges -- halved crosswise ----------------------------------GARNISH---------------------------------- 1 tb Sesame seeds 1 tb Chopped scallion whites 4 Cilantro leaves (optional) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oven Roasted Tempeh and Vegetables Categories: Main dish, Vegetarian Servings: 1 1 pk Tempeh, cubed 3 tb Tamari 2 tb Oil 1/4 c Tamari 1/4 c Flour 1/4 c Nutritional yeast 1/4 c Tahini 2 ts Basil 1 ts Rosemary 2 ts Marjoram 1 ts Sage 1/2 ts Black pepper 2 1/2 c Water 2 c Potatoes, cubed 1 c Carrots, cubed 1/2 c Celeriac, cubed 3/4 c Celery, chopped 3/4 c Onions, coarsely chopped 3/4 c Mushrooms, halved 1/2 c Frozen peas 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, 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Oven-Roasted Potatoes and Onions Categories: Vegetables, Side dish Servings: 6 6 lg Potatoes, quartered 6 md Onions, quartered 1/3 c Vegetable oil 1 ts Black pepper 1 tb Fresh parsley, chopped 1 tb Fresh basil, chopped 1 ts Fresh marjoram, chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pacific Rim Brochettes Categories: Grill, Vegetarian Servings: 4 1 lb Extra firm tofu, drained 1 ea Stalk fresh lemon grass 1/2 bn Fresh mint, chopped 6 ea Garlic cloves 1 ea Serrano pepper, seeded & -- minced 2 tb Cilantro stems, chopped 2 tb Fresh ginger, chopped 3 ea Green onions, chopped 1 ts Peanut butter, optional 2 tb Brown sugar 1 tb Coconut milk, optional Juice of 1 lime 1/4 c Liquid tamarind 2 tb Soy sauce ------------Brochettes 6 ea Green onions 2 md Tomatoes, cut into eighths 6 sm Jalapeno peppers, optional 1/4 lb Snow peas 1/4 lb Button mushrooms Cliantro leaves to garnish Gently pres tofu between kitchen towels to remove excess water. Slice into pieces 2" X 1" X 1/2". 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pakora Batter Categories: Snacks, Curries, Vegetarian Servings: 6 1 1/3 c Chick pea flour, sifted 2 ts Ghee 1 tb Lemon juice 1/4 ts Cayenne 1/2 ts Turmeric 1 ts Garam masala 2 ts Coriander 1 ts Salt 9 tb Cold water, as needed 1/3 ts Baking powder, optional 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 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on the diagonal, 1/4-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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Parsley & Potato Soup Categories: Soups, Appetizers, Vegetarian Servings: 4 1 md Onion, chopped 1 ts Olive oil 2 c Chopped potatoes 1 c Sliced leeks, white only 4 c Stock 1 ts Salt 1/4 ts White pepper 2 tb Chopped fresh chives 1/4 c Chopped fresh parsley 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Party Pate Categories: Appetizers, Vegetarian Servings: 28 1 c Pinto beans, soaked 3 c Water 1 ea Bay leaf 5 ea Garlic cloves, peeled & -- mashed 1 ts Salt 1 ts Marjoram 1 ts Oregano 1 c TVP granules or flakes 1 tb Ketchup 7/8 c Hot water 1/2 c Chopped onion 1 tb Olive oil 3 lg Shiitake mushrooms soaked in -- 1 c hot water 2 tb Mirin sauce 1 tb Soy sauce 1/4 ts Black pepper 1 ts Mace 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta & Red Bean Salad Categories: Salads, Pasta, Vegetarian, Appetizers Servings: 6 2 c Rotini, or ziti 2 c Red kidney beans, cooked 1 c Diced zucchini 1 sm Green bell pepper, diced 1 md Tomato, chopped 1/3 c Chopped green olives 1 c Tofu mayonnaise 1/2 ts Chili powder 1/2 ts Coriander 1/2 ts Paprika 1/4 ts Sage Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta Salad with Artichoke Hearts & Sprouts Categories: Salads, Appetizers, Vegetarian Servings: 4 2 c Elbow macaroni 3/4 lb Marinated artichoke hearts 3/4 c Alfalfa sprouts 1 sm Green bell pepper, chopped 1 md Carrot, coarsely grated 1/2 c Sliced black olives 1/4 c Red wine vinegar 1/2 ts Basil 1/2 ts Savoury Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Cherry Tomato Sauce Categories: Pasta, Sauces, Vegetarian, Main dish Servings: 6 16 oz Vegetable spiral pasta Water for boiling 2 ts Balsamic vinegar 1 1/4 c Thinly sliced onions 1 tb Garlic, minced 2 tb Tomato paste 1 1/2 c Halved cherry tomatoes 2 tb Cornstarch 2 tb Miso 3 tb Balsamic vinegar 1/2 c Chopped fresh parsley 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Szechwan Peanut Dressing Categories: Vegetarian, Main dish Servings: 6 8 oz Pasta, preferably linguine 2 c Broccoli florets 2 c Cherry tomatoes --------------------------SZECHWAN PEANUT DRESSING-------------------------- 1/3 c Peanut butter -Smooth or Chunky 1/2 c Hot vegetable stock or hot Water 1 ts Soy sauce 2 tb Rice vinegar 2 tb Safflower oil 2 Garlic cloves; minced 1/2 ts Dry crushed red pepper; -OR- 1 ts -Spicy flavoring of your -Choice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Black Olives Categories: Vegan, Vegetarian, Pasta Servings: 4 3/4 lb Rigatoni 2 tb Olive oil Salt Freshly ground black pepper 1/2 c Black olives, pitted - roughly chopped -----------------------------SWEET PEPPER SAUCE----------------------------- 2 lg Red peppers 4 Garlic cloves; peeled Salt Freshly ground black pepper 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 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Shell Beans and Greens Categories: Pasta, Vegetarian, Madison Servings: 4 1 lb Cranberry beans (in pods) -=OR=- 1 c -Cooked, Dried Beans 1 Bay leaf 6 Sage leaves; -=OR=- 1/2 ts -Dried Sage 5 tb Fruity olive oil 4 Garlic cloves 1 md Carrot; finely diced Salt 2 lb Greens; such as -Mustard, Kale, Turnip - or a mixture 1 md Red onion; finely diced 3 pn Red pepper flakes 12 oz Penne, ziti or shell pasta Freshly ground pepper 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pasta with Black Olives Categories: Vegan, Vegetarian, Pasta Servings: 4 3/4 lb Rigatoni 2 tb Olive oil Salt Freshly ground black pepper 1/2 c Black olives, pitted - roughly chopped -----------------------------SWEET PEPPER SAUCE----------------------------- 2 lg Red peppers 4 Garlic cloves; peeled Salt Freshly ground black pepper 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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Burgers Categories: Vegan, Vegetarian, Main dish, Nuts Servings: 6 6 tb Butter or vegan margarine 1 Onion; peeled and chopped 1 Celery stalk; finely chopped 1 ts Dried herbes de Provence 1 tb Whole-wheat flour 1/2 c Light Vegetable Stock -(generous measure) 1 tb Soy sauce 1 ts Yeast extract 1 c Roasted, unsalted peanuts -(generous measure) -fairly finely ground 1/2 c Cashew nuts (scant) -fairly finely ground 2/3 c 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 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 1/2" 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peanut Butter Noodles Categories: Pasta, Salads Servings: 4 8 oz Pasta; linguine (1 package) 3 ts Peanut butter 1/2 ts -Salt 2 tb Soy sauce 1 tb Sesame oil (can substitute o 1 ts Sugar 1/2 ts Vinegar; white wine 2 Garlic cloves; minced 1 ts Onion; grated or minced 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Peele Aloo Categories: Side dish, Vegetables, Indian Servings: 6 8 md Potatoes 2 ts Salt 1 1/4 ts Turmeric 3 tb Oil 1 ea Green chili, seeded, sliced 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Penne From Heaven Categories: Main dish, Vegetarian Servings: 4 --------------------------FORMATTED BY S.GRABOWSKI-------------------------- 12 oz Penne or ziti 2 tb Olive oil 1 1/2 c Chopped onion 3 Minced cloves garlic 3 c Chopped plum tomatoes 1/2 c Water 1/2 ts Salt 1/2 ts Sugar 2 c Broccoli florets 2 c Chopped zucchini 1 c Sugar snaps (remove string) ->OR<- Snow peas 1/2 c Jullien carrots 2 tb Chopped parsley 1/2 c Grated Parmesean 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pepper-And-Tomato Soup Categories: Soups, Vegetarian, Madison Servings: 6 2 sm Ancho chiles; -=OR=- 1 ts Ground red chile (or more) 3 tb Olive or sunflower seed oil 2 md Red onions; thinly sliced 2 Bay leaves 1/8 ts Ground cloves 1/4 ts Ground coriander 5 Parsley sprigs; chopped 4 Garlic cloves - peeled & coarsely chopped Salt 1 lb Red peppers or pimientos - thinly sliced 1/2 lb Chopped savoy; -=OR=- -Smooth-Skinned Cabbage 6 c Water or stock 1 lb Very ripe tomatoes; peeled, -seeded and chopped -(juice reserved) Creme fraiche Chopped cilantro - for garnish 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 1/2 cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Piccalilli Categories: Relishes, Pickles Servings: 1 1 md Cauliflower 1 md Cucumber 8 oz Pearl onions, peeled 1 lg Spanish onion, chopped 4 md Green tomatoes 1 1/2 c Coarse salt 2 1/2 c Malt vinegar 2 1/2 c Malt vinegar 3 tb Bruised mustard seeds 1 tb Ground ginger 4 x Halved garlic cloves 1 tb Bruised black peppercorns 1 tb Turmeric 1/2 c Sugar 1 tb Dry mustard 3 tb Flour 4 tb Water 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pickled Peach Slices Categories: Pickles Servings: 1 4 lb Peaches 15 oz White wine vinegar 6 ea Dried red chilies 1 ts Cloves 1 ts Allspice berries 1 ea 4 inch cinnamon stick 1 1/2 lb Brown sugar 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pine Nut Pilaf Categories: Main dish, Sauces, Vegetarian Servings: 4 2 tb Olive oil 1 lg Onion, thinly sliced 1 ea Garlic clove, chopped 8 oz Brown rice 2 ts Cumin 1 ts Turmeric 20 oz Stock 2 oz Currants 2 oz Pine nuts 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pineapple Nut Cake Categories: Cakes, Vegetarian Servings: 1 14 oz Can crushed pineapple 2 1/2 c All purpose flour 1/2 ts Salt 1 ts Baking soda 1 1/2 c White sugar Mix above ingredients together & Bake at 325F for 30 to 40 minutes. Ice with nut icing. Posted by Karen Mintzias in Intercook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pinto Bean Cakes with Salsa Categories: Main dish, Appetizers, Vegetarian Servings: 4 1 1/2 tb Salad oil 1 sm Onion; finely chopped 1/4 c Red bell pepper - (finely chopped) 2 Garlic cloves; minced 1 md Fresh jalapeno chili - seeded & finely chopped 2 cn Pinto beans (15 oz each) - drained & rinsed 1/8 ts Liquid smoke 1/4 c Chopped fresh cilantro 1/2 ts Ground cumin 1/4 ts Pepper 1/3 c Yellow cornmeal Cooking spray (optional) 1 c Tomato-based salsa - homemade or purchased In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 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 1/2-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Piquant Lemon Rice Categories: Rice, Indian, Vegetarian Servings: 4 1 c Basmati white rice 2 c Water 1 ts Salt 3 tb Ghee 1/2 c Raw cashew pieces 1/2 tb Yellow split peas 1 ts Black mustard seeds 1/2 ts Turmeric 1/3 c Lemon juice 3 tb Coarsely chopped coriander 1/4 c Shredded coconut Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pistachio-Stuffed Mushrooms Categories: Appetizers, Vegetarian, Vegan Servings: 20 20 md Mushrooms 3 tb Onions, minced Butter or margarine 1/3 c Fine dried breadcrumbs 1/4 c Chopped pistachios 2 tb Chopped parsley 1/4 ts Dried marjoram 1/4 ts Salt Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pita Bread I Categories: Breads Servings: 10 2 lb Wholewheat flour 2 ts Salt 1/2 tb Dry yeast 2 ts Brown sugar 1 1/4 pt Warm water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pita Bread II Categories: Breads Servings: 6 2 ts Dry yeast 1 c Lukewarm water 1 tb Sugar 1 1/2 ts Salt 3 c Wholewheat flour 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 1/2-inch. Place on ungreased cookie sheet & bake for 10 minutes. "The Vegetarian Times Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polenta with Tomatoes & Olives Categories: Vegetarian, Side dish, Vegan Servings: 6 8 oz Polenta 3 oz Stoned olives (optional) ----------------------------FOR THE TOMATO SAUCE---------------------------- 1 1/4 lb (generous) canned tomatoes 1 lg Onion 1 tb Olive oil Garlic, bay, rosemary, thyme -- (or herbs of your choice) Bring 1-3/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Polenta Categories: Main dish, Grains, Vegan, Pickarski Servings: 8 1 tb Olive oil; or corn oil 1 c Peeled, finely diced carrots 1 c Finely diced onions 1 c Finely diced celery 1 tb Minced garlic 2 ts Sea salt 1/2 ts Finely ground black pepper 1 ts Chopped basil 4 c -Water 1/2 c Drained stewed tomatoes 2 c Yellow corn grits; -OR- 2 1/4 c -Cornmeal 1 c Cooked, drained kidney beans 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Poor Man's Cake Categories: Low-fat, Desserts, Cakes Servings: 12 1 c Brown sugar 1 1/4 c Water 1/3 c Vegetable shortening * 1 ts Salt 2 c Flour 2/3 c Raisins 1/2 ts Nutmaeg 2 ts Cinnamon 1/2 ts Cloves 1 ts Soda 2 ts Water 1 ts Baking powder (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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potage Puree De Pommes De Terre (Potato-Leek Soup) Categories: Soups, Vegetarian, Vegan Servings: 6 3 c Chopped leeks (white part) -(or more, up to 4 cups) 1 c Peeled, diced celery 4 c Peeled & cubed potatoes - (or up to 5 cups potatoes) 6 c Water 1 c Cooked brown rice 1/4 ts Pepper 2 ts Veggie bouillon 1/2 ts Salt or to taste 1 Splash wine vinegar -(optional) 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato and Pea Stew Categories: Main dish, Curries, Vegetables Servings: 6 3 tb Ghee 1 tb Minced ginger root 2 ea Green chilies, minced 1/2 tb Whole cumin seeds 1 ts Black mustard seeds 1/4 ts Asafetida 2 md Tomatoes, chopped 1 1/2 lb Potatoes, cubed 1 ts Turmeric 1 tb Coriander 1 1/4 c Water 1 1/2 c Fresh or frozen peas 1 ts Salt 3 tb Fresh coriander, chopped 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Momos Categories: Tibetan, Appetizers, Vegetarian Servings: 18 1/4 c Ghee 1/2 tb Minced ginger 1/2 tb Minced garlic 1/4 c Onion, diced 1/2 ts Garam masala 1/2 ts Chili powder 1/4 ts Salt 1/4 ts Pepper 1 tb Soy sauce 2 c Mashed potatoes 1/2 c Fresh spinach, parboiled & -- chopped 1/4 c Cilantro, chopped 1/4 c Green onions, sliced Momo wrappers, see recipe Momo sauce, see recipe 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Patties Categories: Snacks, Appetizers, Indian, Vegetarian Servings: 6 6 md Potatoes 3 tb Yellow split peas Salt 2 tb Oil 5 ea Fenugreek seeds 2 tb Chopped onions 3 tb Parsley 1 ea Fresh hot green chili 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Salad Categories: Salads, Vegetables, Vegetarian, Mark's Servings: 6 1 c Potatoes, peeled, cooked, -- cooled & cubed 1 c Peas, blanched 1 c Carrots, sliced & blanched 1/2 c Green bell pepper, chopped 1/2 c Celery, chopped 1/2 c Olive oil 1/4 c Lemon juice 2 ds Tabasco sauce 1 tb Brown sugar 2 ea Garlic cloves, chopped 1 tb Parsley Salt & pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Salad Recipe Categories: Salads, Appetizers, Mark's Servings: 4 10 md Potatoes, diced & cooked 1/2 ea Green bell pepper, diced 2 ea Celery stalks, diced 3 ea Scallions, chopped 1/2 c Olive oil 1 ts Hungarian paprika 1 ts Basil 1 ts Salt 1 ts Oregano 1 ts Garlic powder 1 ds Red pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato Soup Categories: Soups, Vegetarian, Appetizers, Mark's Servings: 4 2 tb Oil 1 md Onion, chopped 3 ea Celery stalks, diced 3 lg Potatoes, diced 4 c Stock 1 ea Bay leaf Salt & pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potato-Corn Chowder Categories: Soups, Vegetarian Servings: 8 1 md Onion, chopped 3 md Potatoes, diced 2 md Carrots, sliced 1 lg Celery stalk, chopped 2 ea Bay leaves 2 tb Vegetable oil 3 c Frozen corn 14 oz Can tomatoes, chopped 1 1/2 ts Coriander 1 ts Savoury 1/2 ts Thyme Salt & pepper to taste 1 c Water, stock 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 3/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potatoes Au Gratin Categories: Main dish, Vegetarian Servings: 6 2 tb Oil 2 lg Onions, sliced 1 ea Celery stalk, sliced 1 ea Carrot, diced 1/4 ts Garlic powder 1/4 ts Salt 4 tb Tamari 1 1/4 c Cheesy gravy 10 ea Potatoes, baked, peeled & -- sliced 1/2 ts Paprika 1 tb Nutritional yeast 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Potatoes in a Thick Sauce Categories: Vegetarian, Indian, Main dish Servings: 6 5 md Potatoes, cubed & cooked 1 sl Ginger 1 tb Coriander 1 ts Cumin 6 tb Tomato sauce 6 tb Vegetable oil 1 ts Fennel 1 ts Fenugreek 1/2 ts Black mustard seeds 3 ea Whole dried red chilies 1 ts Salt 1 1/2 ts Lemon juice 1 ts Garam masala 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 1/2 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Prassa Me Domata (Leeks Stewed with Tomatoes) Categories: Greek, Vegetables, Vegetarian, Vegan Servings: 4 2 Bunches leeks 1 c Canned tomatoes or tom.juice 1 c Stock or broth 1 Onion; chopped 1 Celery stalk; chopped 1 sm Bunch parsley; chopped 1 pn Dried thyme or oregano 3 tb Butter or oil Salt & freshly ground pepper 2 tb Lemon juice 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pressed Bean Curd Soup Categories: Soups, Vegetarian, Chinese, Appetizers Servings: 4 1 lb Pressed bean curd, slivered Cooking oil 4 ea Green onions, sliced 1 c Green peas 1 c Chopped tomatoes 1/2 c Sweet corn 2 tb Soy sauce 2 tb Dry sherry 1 ts Brown sugar 2 ts Salt 1 tb Sesame oil 1 l Stock or water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Pseftokeftedes Santorini Categories: Greek, Appetizers, Vegetarian, Vegan Servings: 36 1 1/4 c Peeled, chopped plum tomato -(See Note) 1/2 c Finely chopped scallions 1 Garlic clove; finely chopped 1 tb Freshly chopped parsley 1/2 ts Oregano 1/4 ts Cinnamon 1 ts Fresh mint (heaping measure) Salt Freshly ground black pepper 1 c All-purpose flour 1 ts Double-acting baking powder Olive oil; for frying 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 1-1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Puree of Tomato Soup Categories: Soups, Roberts Servings: 6 1/4 c Virgin olive oil 1 md Onion - peeled and roughly diced 1/2 tb Minced garlic 2 lb Plum tomatoes,pref. overripe 1 c Dry white wine 3 tb Chopped fresh herbs - any combination of Basil, - Oregano, Thyme & Marjoram Salt; to taste Freshly ground pepper - to taste 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quick Garlic Bread Categories: Breads Servings: 1 1 tb Dry yeast 1 ts Salt 3/4 c Warm water 4 lg Garlic cloves, pressed 2 1/2 c White flour 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quinoa Loaf Categories: Main dish, Vegan, Grains, Pickarski Servings: 6 1 1/2 c Quinoa 3 c -Water 1/2 ts Sea salt 2 tb Olive oil 2 c Finely diced celery 1/2 c Finely diced fennel 1 c Finely diced onions 4 ts Minced garlic 1/2 c Finely diced red bell pepper 1 ts Sea salt 2 tb Sesame seeds 1 1/2 c Cooked pinto beans 4 tb Tahini 4 tb Whole wheat flour -(stone-ground) 4 tb Gluten flour Place the quinoa in a medium saucepan along with the water and 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quinoa Tabouli Categories: Grains, Salads, Herbs, Vegan Servings: 1 1 c Water 1/2 c Quinoa 3 md Ripe tomatoes 1 c Parsley 1 c Scallions 1/3 c Freshly squeezed lemon juice 1/3 c Safflower oil 2 tb Fresh mint Salt; to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Quinoa-Sunchoke Pilaf Categories: Side dish, Vegan, Grains Servings: 8 1/2 c Quinoa 2 tb Oil 1/2 c Chopped onion 1 1/4 c Vegetable (or chicken) broth 3/4 c Chickpeas, cooked or canned - (drained and rinsed) 1 c Peeled, chopped sunchokes 1/2 c Peas, fresh or frozen 1/4 ts Pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raisin Cookies Categories: Cookies, Vegetarian, Mark's Servings: 1 1 c Brown sugar 1 c Water 2 tb Shortening 1 c Raisins 1/2 ts Salt 1 ts Baking soda 1 ts Cinnamon 1 1/2 c Flour 1/2 ts Ginger 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Raspberry Jam Categories: Jams, Conserves Servings: 1 2 l Crushed raspberries 1 l Sugar 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Cooked Bean Curd. Categories: Main dish, Vegetarian, Chinese Servings: 2 1/2 lb Bean curd 1 ea Chinese cabbage, chopped 1 tb Green onion 1 ts Ginger, chopped 1 ts Garlic, chopped 4 tb Soy sauce 1/2 c Stock 4 tb Dry sherry 2 tb Broen sugar 1 ts Salt 1 ts Five-spice powder 2 ts Sesame oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Dragon Pie Categories: Main dish, Vegetarian Servings: 4 4 oz Adzuki beans, soaked 2 oz Brown rice, soaked Water for boiling 1 tb Vegetable oil 1 md Onion, chopped 8 oz Carrots, thinly sliced 1 tb Soy sauce 2 tb Tomato paste 1 ts Parsley 1 ts Garlic powder 1/2 ts Oregano 1 ts Basil 1/2 ts Marjoram 275 ml Bean stock Salt & pepper 1 lb Mashed potatoes 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Kidney Bean Burgers Categories: Main dish, Vegetarian, Burgers Servings: 1 16 oz Cooked red kidney beans 1/2 c Small onion 1/2 ea Green pepper 1 ea Steamed & mashed carrot 1/8 c Picante salsa sauce 1 c Bread crumbs 1/2 c Wholewheat flour 1 ts Salt 1 ts Black pepper 1/4 ts Chili powder 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Kidney Bean Stew Categories: Main dish, Vegetarian, Vegan Servings: 4 1 tb Olive oil 1 lg Onion; sliced 1 lg Red pepper; seeded & chopped 2 Carrots; scraped & diced 2 Leeks or med. zucchini - sliced 2 Celery stalks; sliced 2 c Washed & sliced mushrooms 4 Tomatoes; peeled & quartered 1/2 c Dried kidney beans - soaked, cooked & drained -=OR=- 1 cn -(15 oz) red kidney beans, - rinsed and drained 1/2 ts Paprika Salt Freshly ground black pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Red Lentil Soup Categories: Soups, Indian, Appetizers, Vegetarian Servings: 6 3 tb Ghee 1 md Onion, chopped 12 ea Peppercorns 4 ea Bay leaves, crumbled 3 3/4 c Vegetable stock 1/2 lb Red lentils, washed 2 tb Chopped fresh parsley 3 ea Dry red chilies, seeded Salt 1 ea 1/2" piece of ginger, grated 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Refrigerator Pickles Categories: Pickles Servings: 1 1 ga Cucumbers & onions (sliced) 4 c White sugar 1/3 c Pickling salt 4 c White vinegar 1 1/2 ts Tumeric 1 1/2 ts Mustard seed 1 1/2 ts Celery seed 1 Grn.or red peppers (Sliced) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Republica Dominicana Red Beans & Rice (Arroz Con Habijualas) Categories: Main dish, Dominican, Vegetarian Servings: 1 -----------------------------------BEANS----------------------------------- 1 c Dry red beans * 3 c -Water (approx.) 3 c -Fresh water 1 tb Cumin 1 tb Raw sugar 1 tb White vinegar 2 Garlic cloves - peeled and chopped 1 Onion; peeled and chopped 1/2 ts Salt Freshly ground black pepper 1 ds Tabasco ----------------------------------FOR RICE---------------------------------- 1 c Rice 2 1/2 c Water *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 1/2 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 1/2 full of raw sugar, then add outrageously strong expresso coffee!). Source Unknown ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rhubarb Raisin Crumble Categories: Vegetarian, Desserts, Fruits, Vegan Servings: 8 3 lb Rhubarb; trimmed * 1/2 c Strawberry preserves ** 1/2 c Raisins 1 tb Finely grated orange zest*** 2 c Granola, pref. maple walnut Maple syrup to taste *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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice and Endive Soup Categories: Soups, Appetizers, Italian, Vegetarian Servings: 8 1 c Uncooked rice 1 1/2 c Chopepd onions 2 ea Celery stalks, sliced 2 sm Carrots, peeled & cut into -- half moons 3 tb Olive oil 3 c Vegetable stock 10 ea Ripe plum tomatoes, chopped, -- or 28 oz can whole plum -- tomatoes, crushed 1 ea Head curly endive, chopped 1/2 c Chopped fresh parsley 1 1/2 tb Chopped fresh basil Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice and Peas with Tempeh Categories: Caribbean, Main dish Servings: 6 2 c Uncooked brown rice 1/2 c Unsweetened coconut 2 1/2 tb Oil 4 c Water 1/2 ea Cinnamon stick 2 c Cooked black-eyed peas 3 ea Bay leaves 1 md Onion, chopped 3 ea Garlic cloves, minced 1/4 c Vegetable oil 1/2 sm Chili 1/2 ea Red or green bell pepper 8 oz Tempeh, cubed 1 pn Fennel seeds 1 ts Salt 1/2 ts Black pepper 2 ea Scallions, chopped Saute rice & coconut in 2 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Patties Categories: Vegetarian, Vegan, Burgers Servings: 24 2 tb Oil 2 lg Onions, diced 1 Stalk celery, diced 2 Carrots, diced 1 Green pepper, diced 2 Garlic cloves, diced 6 tb Tamari 1/2 ts Garlic powder 1/2 ts Basil 1/2 ts Oregano 3 c Cooked rice 1/4 c Peanut butter 1/2 c Flour 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Pilaf with Peas Categories: Greek, Vegetarian Servings: 4 2 c Rice 3 tb Olive oil 1 ea Onion, chopped 2 ea Bay leaves 1 sm Piece cinnamon 1 ts Salt 1 pn Freshly ground black pepper 1 c Peas 4 c Water or stock 1 tb Parsley, chopped Tomato slices Cucumber slices 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Salad with Wasabi Dressing Categories: Salads, Vegetarian Servings: 4 ----------------------------------DRESSING---------------------------------- 2 ts Wasabi powder* 1 tb Soy sauce 1/4 c Rice wine vinegar 1 tb Sesame oil 1 ts Sugar 1 ts Ground white pepper 1/2 ts Grated lemon zest -----------------------------------SALAD----------------------------------- 3 Green onions 1 Sweet red bell pepper 1 sm Cucumber; peeled 2 c Cooked white or brown rice *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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice Soup Categories: Soups, Appetizers, Vegetarian, Rice Servings: 4 1 tb Ghee 1 c Mixed vegetables, diced* 2 ea Garlic cloves 2 c Cooked rice 3 c Water 1/2 ts Sage 1 ts Rosemary 1 ts Parsley 1 tb Soy sauce Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Rice with Peas Categories: Rice, Indian, Side dish Servings: 4 2 tb Vegetable oil 1/2 ts Black mustard seeds 2 c Basmati rice 3 c Water 1 ts Salt 1 c Peas, frozen or fresh 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Eggplant with Chilies Categories: Indian, Vegetarian Servings: 4 2 lb Eggplant 1/2 c Olive oil 2 c Onion, finely chopped 1 c Tomatoes, chopped 1/2 c Finely shredded ginger 1 ts Salt 1/2 c Red chili peppers 1 tb Hungarian sweet paprika 1/2 ts Ground black pepper 1/2 c Chopped coriander 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Onions Categories: Side dish, Indian, Vegetables Servings: 6 1 lg Spanish Onion 1 tb Vegetable oil 2 tb Chopped coriander leaves Peel onion, cut in half & slice into 1/4" 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Potatoes with Tomatoes and Rosemary Categories: Vegetables, Untested Servings: 6 6 Potatoes, pref. long narrow 1 Olive oil 1 Minced chives 6 Ripe plum tomatoes, sliced 1 tb Minced fresh rosemary (t dry 1 Salt and pepper Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and slice crosswise 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Roasted Red Pepper Spread Categories: Appetizers, Vegan Servings: 6 1 sl Whole-wheat bread -- crusts trimmed 12 oz Roasted red sweet peppers -- drained -OR- 2 md -Red sweet peppers, roasted 1 Garlic clove 1/4 ts Salt 2 tb Olive oil Sliced French bread -OR- Crackers 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Ryzi Me Araka (Rice and Peas) Categories: Greek, Vegetables, Vegetarian, Kaz Servings: 4 1/3 tb Olive oil 1/3 Onion,finely chopped 1/3 c Uncooked rice 1/3 pk Frozen peas (16 oz) -or 2 cups shelled fresh Salt to taste Pepper to taste 13/16 c Hot water or vegetable - 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saag Vali Khichri Categories: Indian, Vegetables Servings: 6 1/2 c Mung beans, whole 5 1/2 c -Water 1/2 c Rice 1 sl Ginger, 1/4" 1 lb Spinach, fresh 1 1/2 ts Salt 4 ts Ghi 1/8 ts Hing; (asafetida) 1 ts Cumin seeds, whole 1 Onion 1 ts Cumin, ground 2 ts Coriander, ground 1/8 ts Cayenne Pepper, black ---------------------------------GARNISHES--------------------------------- Lemon juice Butter Cilantro 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Safaid Channe Categories: Main dish, Indian, Vegetarian Servings: 6 4 c Cooked chick peas 1 c Chick pea stock 1/4 c Light vegetable oil 2 c Finely chopped onions 2 ts Chopped garlic 2 tb Shredded ginger 2 ts Ground coriander 1/3 ts Ground cardamom 1 1/2 ts Lemon juice 1/4 ts Red pepper 1/4 ts Black pepper 1 md Tomato, chopped 1 ts Salt 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Saffron Cake Categories: Cakes Servings: 1 1 pn Saffron 2 tb Hot water 1 tb Yeast 1 ts Sugar 5 oz Warm water 1 lb Wholewheat flour 1 pn Salt 1/4 ts Nutmeg 3 oz Margarine 2 oz Shortening 8 oz Currants 1 oz Candied peel 5 oz Soymilk 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salata Tahina (Tahini Salad) Categories: Egyptian, Sauces, Vegetarian, Vegan Servings: 1 2 Garlic cloves Salt 3/4 c Tahini 1 tb White vinegar 1 Lemon; juiced 1/2 c -Water 1/2 ts Ground cumin 1/2 c Chopped parsley Crush garlic cloves with 1/2 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 3/4 cups Source: The Complete Middle East Cookbook by Tess Mallos Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Salsa Dip Categories: Dips, Appetizers, Untested Servings: 4 4 Tomatoes (chopped/drained) 1 cn Black olives (chopped) 1 tb Olive oil 1 tb Garlic salt 2 pk Green onions (chopped) 1 cn Green chilies (chopped) 1 tb Vinegar Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. Posted by Sandee Eveland in Intercook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sambaar Categories: Indian, Vegetarian, Main dish Servings: 4 1/2 c Yellow split peas 2 1/2 c Water 1 ea Onion, chopped 3 ea Garlic cloves, chopped 1 sl Ginger, chopped, 1/2-inch 1 ea Red chili 2 tb Ghee 1/2 ts Cumin 1/2 ts Coriander 1/2 ts Turmeric 1/2 sm Cauliflower, separated into -- florets 2 md Carrots, diced 1/2 md Eggplant, diced 1/2 sm Cabbage, sliced Lemon juice 1/2 ts Cayenne 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 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Samosas Categories: Appetizers, Indian, Vegetarian Servings: 10 2 c Whole wheat flour 3 tb Vegetable oil 1/2 ts Salt Vegetable oil to deep fry 7 md Boiled potatoes 10 tb Vegetable oil 1/8 ts Asafetida 1 ts Whole fennel seeds 1 ts Whole cumin seeds 1 ts Whole black mustard seeds 12 ea Whole fenugreek seeds 3 ea Whole dried red chilies 1/2 ts Turmeric 1 1/2 ts Salt 1 tb Lemon juice 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 1/4 inch & hold it closed. Fill samosa 3/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce) Categories: French, Sauces, Vegetarian, Vegan Servings: 8 1 c Minced onion 1 c Peeled & diced carrots 1/2 c Diced celery 3 Garlic cloves - pressed or minced 3 c Water 1 tb Tomato paste 1 c Red wine 2 tb Dry red wine vinegar Salt; to taste 1 tb Chopped fresh rosemary; -OR- 1 ts -Dried rosemary) 1/2 ts Dried thyme 1 ts Dried basil 1/2 ts White pepper 1/3 c Cold water 2 tb Arrowroot or cornstarch 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sausage Patties Categories: Main dish, Vegetarian, Vegan Servings: 2 8 oz Tempeh -----------------------------REGULAR SEASONINGS----------------------------- 1/2 ts Sage 1/2 ts Marjoram 1/2 ts Thyme 1/2 ts Cumin 2 tb -Warm water 2 tb Soy sauce 2 tb Oil -------------------------ITALIAN SAUSAGE SEASONINGS------------------------- 2 Garlic cloves; pressed 1/2 ts Red pepper flakes 1 ts Oregano 1/4 ts Black pepper 2 tb Flour 2 tb Oil 2 tb Soy sauce 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauteed Bean Curd Categories: Vegetarian, Appetizers, Snacks Servings: 6 16 oz Medium tofu 3 tb Vegetable oil Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauteed Eggplant Categories: Vegetables, Vegetarian, Main dish Servings: 4 1 md Eggplant 1/2 ts Salt 2 ts Oil 1 ts Chili powder, optional Cut eggplant into slices 1/4" thick. Sprinkle with salt & let sit for 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauteed Green Beans and Mushrooms Categories: Vegetables, Side dish, Roberts Servings: 6 1 lb Fresh green beans 2 tb Kosher salt 1/2 lb Mushrooms 2 tb Olive oil 1 tb Unsalted butter 3 tb Pine nuts 1 ts Chopped fresh tarragon -=OR=- 1/4 ts -Dried tarragon 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauteed Mushrooms Categories: Indian, Vegetables, Side dish Servings: 4 6 tb Ghee 3 tb Lemon juice 1/2 ts Cayenne 1/2 ts Cumin seeds 6 oz Button mushrooms, sliced 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sauteed Vegetables Categories: Vegetables, Vegetarian Servings: 4 1 md Eggplant 1/2 ts Salt 2 ts Vegetable oil 2 ea Green peppers, sliced 2 md Carrots 1 ds Black pepper 1 ds Cinnamon 1/4 c Fresh parsley finely chopped 1/4 c Fresh dill, finely chopped 1 md Tomato, cut into wedges Cut eggplant lengthwise into 1/4" slices. Sprinkle slices with salt & let sit for 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Savoury Mashed Sweet Potato Patties Categories: Vegetables, Snacks Servings: 4 3 md Sweet potatoes 3 tb Ground almonds or cashews 3 tb Ground sunflower seeds 3 tb Grated coconut 1/2 ts Cayenne 1/2 ts Cumin 1 ts Coriander 1 tb Maple sugar 1 ts Salt 3 tb Chick pea flour Ghee for frying 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scallion Cakes Categories: Breads, Chinese, Vegan Servings: 10 1 lb All-purpose flour 1/4 ts Baking powder 1/2 ts Sugar 2 ts Coarse-grain sea salt -OR- kosher salt 5 Scallions; coarsely chopped 5 tb Vegetable oil (or more) 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 2-1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Scrambled Tofu Categories: Main dish, Vegetarian, Vegan, Sass Servings: 2 1 tb Olive or canola oil 1 lg Onion - peeled & coarsely chopped 2 lg Garlic cloves - peeled & finely chopped 6 Scallions; thinly sliced, - (keep white & green parts - separate) 1/4 lb Mushrooms; thinly sliced 1 sm Red bell pepper - seeded and diced 1 lb Silken or soft tofu; drained - mashed or crumbled 1/2 ts Dried leaf oregano 1/4 ts Tumeric (optional) 1/4 c 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) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seasoned Tempeh Filling in a Steamed Wonton Skin. Categories: Appetizers, Vegetarian, Vegan Servings: 12 8 oz Tempeh, precooked; - grated or minced fine 2 tb Tamari 1/2 ts Vegetable Bouillon -dissolved in: 1/2 c Water 1/2 ts Hot Pepper Sesame Oil 1 tb Cornstarch (or Arrowroot) 1 ts Honey 1 c Green Onions; chopped fine 1 c Mushrooms; chopped fine 2 ts Ginger Root, minced 1 pk Wonton Skins (3-inch size) Directions: Combine half of the tempeh with tamari, water, oil, honey and 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seasoned Tempeh in a Cold Vegetarian Gelatin. Categories: Main dish, Vegetarian, Vegan Servings: 2 8 oz Grated tempeh 2 tb Tamari 1 ts Paprika 1/4 ts 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) 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seasoned Vegetarian Broth Categories: Vegetarian, Soups, Vegan Servings: 1 5 Dried Chinese blk. mushrooms 4 1/2 c Cold water 1/2 c Szechwan preserved veg. * 3 Green onion; quartered 2 lg Carrots; coarsely chopped 1/4 ts Oriental sesame oil 1/4 ts Light soy sauce 1/4 ts Black soy sauce 1/8 ts Ground white pepper *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 1/4 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 1/2 cups. Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seitan - Method I Categories: Misc, Information, How-to, Vegan, Pickarski Servings: 1 6 c Whole wheat bread flour -(Stone-ground), -=OR=- -Hi-gluten unbleached white 3 c Water (or more), -(depending on the amount - of gluten in the flour) 1/2 c Tamari 12 sl Fresh ginger -(each about 1/8" thick) 1 Piece kombu, about 3" long 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 1-1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seitan - Method II Categories: Misc, Information, How-to, Vegan, Pickarski Servings: 1 16 c White bread flour 6 c -to 8 c Water, or more 3/4 c Tamari 1 Onion; peeled and sliced 1 Piece kombu, about 4" long 1/4 c Ginger; sliced -=OR=- 2 ts -Ginger powder Yield: 1-3/4 lbs uncooked; 2-1/2 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 (1-1/2 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 1-1/2"; 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seitan a la Normandie Categories: Vegan, Main dish, Pickarski Servings: 4 4 c Sliced onions 2 tb Minced garlic 2 tb Sesame oil -OR- other cooking oil 4 Pieces of seitan, 2 oz each - fried and simmered -(SEE NOTE IN DIRECTIONS) 6 tb Tamari 4 tb Apple juice concentrate 1 c -Water 1/2 c Ground, roasted pecan nuts -(Optional; this dish is - more delicate without it) 3 md Apples; peeled, cored, - and thinly sliced 2 tb Mirin or calvados or sherry NOTE: This recipe needs uncooked seitan. Cut the seitan into four thin pieces (1/8 to 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seitan Parmigiana Categories: Main dish, Vegetarian, Vegan Servings: 4 12 oz Seitan; cut into "steaks" 4 tb Oil; for frying 3 c Spaghetti sauce 1 md Onion; chopped -and sauteed in water - (optional) -----------------------------------BATTER----------------------------------- 1 c Whole wheat flour 1/4 c Corn meal 1 1/2 c Water 1/4 ts Salt ----------------------------------TOPPING---------------------------------- 10 1/2 oz Soft silken tofu 1 ts Maple syrup 2 ts Italian herbs -(marjoram, sage, oregano, - basil, thyme, rosemary) 1/4 c Tahini 1 ts Miso 1 pn Nutmeg (optional) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Seitan Roast with Mushroom Gravy Categories: Vegetarian, Main dish Servings: 6 1 lb Seitan 2 c Sliced mushrooms 2 c Sliced onions 1 1/3 oz Tofu scrambler 4 c Water 1 tb Chopped fresh basil leaves 1 tb Chopped fresh sage leaves Slice seitan into 1/2" 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Senator's Navy Bean Soup Categories: Soups, Roberts Servings: 8 1 c Dried navy beans 1 tb Olive oil 3/4 c Diced onion 1/4 c Diced carrot 1/4 c Diced celery 5 c Vegetable stock 1/2 ts Thyme Salt and pepper; as desired 3 tb Lemon juice 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 1/2 hours. Add lemon juice and serve. Michael Roberts, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Dressing Categories: Sauces, Salads, Pasta Servings: 6 1/4 lb Sugar 1/2 c Red vinegar 3/4 oz Onion; chopped 1/8 ts Salt Paprika; to taste 1 tb Dry mustard 1 1/2 ts Worcestershire sauce Tabasco; to taste 1/4 c Salad oil 1/4 oz Toasted sesame seeds Peanut butter; to taste Roasted garlic; to taste 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 1/2 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 3/4 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. ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Meal Categories: Vegetarian, Vegan Servings: 1 1 c Sesame seeds 1/2 ts Sea salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Noodles Categories: Pasta, Snacks, Vegetarian Servings: 4 1/2 lb Linguini Water for boiling 1 pn Salt 3 ea Scallions, sliced 1 tb Soy sauce 1 tb Sesame oil 1 tb Fresh cilantro, chopped 1/4 ts Red pepper, optional 2 ts Toasted sesame seeds 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sesame Soup Categories: Greek, Soups, Vegetarian, Appetizers Servings: 4 3 pt Stock 1 c Sesame paste 1/2 c Water 1 Lemon, juiced 1 tb Chopped parsley 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shahi Dal Categories: Main dish, Indian, Vegetarian Servings: 6 2 c Pigeon peas, soaked for 20 -- minutes in cold water 1 1/2 qt Water 1 ts Turmeric 1 Cinnamon stick 1/2 ts Black peppercorns 3 Bay leaves 6 Green cardamoms 6 Cloves Salt 1/4 c Ghee 1 md Onion, sliced finely 1 1 1/2" piece ginger, chopped 4 Garlic cloves 2 Fresh green chilies, chopped 1 lg Tomato, chopped 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Shiitake Saute Categories: Vegetables, Vegetarian, Vegan Servings: 8 8 lg Fresh shiitake mushrooms 2 tb Vegetable oil 1 tb Mirin or sweet sherry 1 tb Soy sauce 1/2 ts Sugar 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sichuan Fried Eggplant Categories: Vegetables, Vegetarian, Vegan Servings: 4 1 lb Eggplant 2 c Peanut oil; for deep-frying -----------------------------------BATTER----------------------------------- 1/4 c All-purpose flour 2/3 c -Water 1/4 ts Salt -----------------------------------SAUCE----------------------------------- 1 tb Peanut oil 3 tb Finely chopped scallions 1 tb Finely chopped fresh ginger 2 ts Chili bean sauce 2/3 c Stock (chicken or vegetable) 2 tb Rice wine or dry sherry 1 tb Chinese black vinegar -OR- cider vinegar 3 tb Tomato paste 2 ts Sugar 2 tb Dark soy sauce 1 ts Cornstarch; mixed with: 1 ts -Water Cut the eggplant into thin 1-1/2-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sichuan Style Bean Curd Categories: Main dish, Chinese, Vegetarian Servings: 2 1/2 lb Bean curd 1 ea Green pepper, sliced 1 ea Leek, sliced 2 ea Green chilies, chopped 3 tb Oil 2 ea Red chili peppers 1 tb Soy sauce 1 tb Dry sherry 2 tb Yellow bean paste 2 ts Sesame oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sicilian Eggplant Appetizer Categories: Appetizers, Italian Servings: 4 3 md Eggplant Olive oil 4 sm Celery stalks, diced 4 tb Tomato sauce 4 tb White vinegar 1/2 ts Honey 4 ea Green olives, halved 4 ea Black olives, halved 4 tb Capers 1 tb Pine nuts 1/2 ts Black pepper Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Simple Chop Suey Categories: Side dish, Chinese, Vegetables Servings: 4 1 sm Onion, sliced 2 ea Carrots, julienned 8 oz Can bamboo shoots 12 oz Can bean sprouts 1 tb Sunflower oil 1 sm Garlic clove, crushed 3 tb Soy sauce 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Simple Tofu Vegetables Categories: Main dish, Vegetarian Servings: 4 2 md Onions, cubed 1 md Green bell pepper, cubed 1/2 lb Mushrooms, halved 1 lb Cubed tofu 1/2 c Sunflower seeds 1 c Water 1 ts Basil 1 ts Sage 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Singapore Spicy Noodles Categories: Main dish, Low-cal, Lawry's Servings: 4 1 1/4 c ;Water 2 tb Ketchup 2 1/2 ts Brown Sugar; Packed 1 1/2 ts Cilantro; Chopped 1 ts Cornstarch 3/4 ts Seasoned Salt 3/4 ts Garlic Powder W/Parsley 1/4 ts Red Pepper; Crushed 2 1/2 tb Chunky Peanut Butter 1/4 c Green Onions; Sliced 8 oz Linguine; Cooked & Drained 1 c Red Cabbage; Shredded 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Skordalia (Garlic Potato) Categories: Greek, Side dish, Relishes, Vegetarian, Vegetables Servings: 1 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 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sloppy Joe Categories: Vegetarian, Main dish Servings: 3 1 sm Onion, chopped 4 ea Garlic cloves, minced 1 tb Vegetable oil 3 lg Mushrooms, chopped 1 lg Carrot, grated 1/2 tb Parsley 1/2 lb Tofu, crumbled 2 ts Tamari 3 tb Tomato sauce 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sloppy Joes II Categories: Main dish, Vegetarian Servings: 8 1 tb Olive oil 2 ea Garlic cloves, minced 1 ea Chopped onion 1 ea Green bell pepper, chopped 2 c TVP granules or flakes mixed -- with 1 3/4 c hot water 6 oz Can tomato paste 1/2 c Water 1 ts Oregano 1/4 c Tomato ketchup 1/4 ts Cayenne pepper 1 ts Worcestershire sauce 1 tb Honey, optional Salt, optional 8 lg Kaiser rolls, split Shredded lettuce 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Snickerdoodles Categories: Cookies, Mark's Servings: 1 1 c Shortening 1 1/2 c Sugar 4 ts White vinegar 2 c All purpose flour 2 ts Cream of tartar 1 ts Baking soda 1/4 ts Salt 1 tb Sugar 1 ts Cinnamon 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soupa Fakes Categories: Vegetarian, Greek, Kaz, Soup, Vegan Servings: 2 170 g Lentils 1 Medium carrot 4 Garlic cloves, halved 1/4 Chopped onion 60 ml Olive oil 190 g Canned peeled tomatoes Sea salt Black pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soupa Revithia Categories: Greek, Vegetarian, Vegan, Soup, Kaz Servings: 2 220 g Dried chickpeas 1 ts Rosemary 100 ml Olive oil Sea salt Black pepper Lemon juice 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Southern Beans Categories: Soups/stews, Vegetarian, Vegan Servings: 4 3/4 c Pre-soaked blackeye peas 3 c Water 1 md Onion; chopped 1 sm Green or red pepper; chopped 2 Garlic cloves -- peeled and chopped 1/2 ts Paprika 1/2 ts Dried thyme; -OR- 1 -Sprig of fresh thyme 1/4 ts Cinnamon 2 Bay leaves 1 tb Tomato puree 1 tb Soy sauce Chili; to taste Salt; to taste 1 Piece of creamed coconut - (approximately 1 inch) 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soy "Sauerbraten" Categories: Main dish, Vegetarian Servings: 6 1 c TVP chunks 1 tb Ketchup 1 c Hot water 1/2 c Cider vinegar 1/2 c Water 1 tb Honey 1 ea Bay leaf 1/2 ts Whole cloves 1 tb Cornstarch 2 tb Soy sauce 1/2 c Soy sour cream 2 tb Oil 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, 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soybean Burgers Categories: Main dish, Vegetarian, Vegan Servings: 6 1/2 c Dry soybeans 1 Eggplant 1 Onion; diced 4 Garlic cloves; minced 1 c Oats 1 1/2 c Wheat germ 1/2 ts Salt Oil -------------------------------MUSHROOM GRAVY------------------------------- 1 c Chopped onions 2 Garlic cloves; minced 1 c Chopped mushrooms 3 tb Butter or margarine 1 tb Arrowroot 1/2 c Water 1 tb Tamari Cook soybeans in 3 cups water until tender, about 2 1/2 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 1/4 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soynog Categories: Beverages, Holiday, Vegan Servings: 1 1 c Soy milk 1 tb Soy milk powder 1/4 ts Vanilla 1 ts Corn oil --(or canola oil or --flax seed oil) 1 ts Lecithin --(liquid or granules) 1/8 c -to 1/4 c Almonds 1/4 Nutmeg 1 ts Carob powder (optional) 1 pn Tumeric (optional) 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Soysage Categories: Vegan, Main dish, Pickarski Servings: 6 1 c Dry soybeans 2 Pieces kombu or kelp - each about two pieces long 2 tb Whole wheat bread flour 3/4 c Rolled oats 1 tb Canola or light sesame oil 5 tb Soymilk 2 tb Nutritional yeast 1/4 ts Ground fennel seed 1/4 ts Black pepper 1 tb Tamari 1/4 ts Dried oregano 1/2 ts Salt 1/8 ts Cayenne 2 lg Garlic cloves; minced 1/2 md Onion; finely chopped 1/4 ts Dijon mustard 1 1/2 ts Dried sage -OR- ground allspice 1/4 c Water 1/4 c Cider vinegar 4 -TO 8 tb Gluten flour 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti and Tofu Categories: Main dish, Vegetarian, Pasta Servings: 2 1 c Tofu, mashed 2 tb Nutritional yeast 1 tb Oil 2 tb Tamari 2 c Cooked spaghetti 3 c Tomato sauce 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spaghetti with Lentils Categories: Main dish, Vegetarian Servings: 4 2 tb Oil 1 sm Onion, chopped 1 ea Garlic clove, minced 1/2 c Dry lentils 1 lg Can tomatoes 6 oz Tomato paste 1 c Water 1/2 ts Basil 1/2 ts Oregano 1/4 ts Thyme 1/4 ts Salt 1/4 c Red wine 8 oz Cooked spaghetti 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanahorizo Categories: Greek, Vegetarian, Side dish, California, Vegan Servings: 4 1/2 c Olive oil 1 bn Parsley; chopped fine 1 lg Yellow onion; chopped fine 1 tb Garlic, finely choppped 3 c -Water 2 tb Tomato paste 1 c Tomatoes, chopped 1/8 ts Salt 1/8 ts Pepper 2 bn Spinach; stems removed, - chopped 1 c White rice, uncooked 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanakopita Nistisimi (Lenten Spinach Pie) Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan Servings: 8 1 lb Curly endive 3 lb Fresh bulk spinach -washed, large stems removed 3 bn Large scallions - white and green chopped - together 5 tb Fruity olive oil 1 Lemon 1 1/2 c Finely chopped fresh dill 1 ts Salt Freshly ground black pepper 1 tb Rice or cracked wheat -----------------------------------PASTRY----------------------------------- 1 1/2 c All-purpose flour Extra flour for rolling 1 ts Sea salt 1 ts Baking powder 5 tb Olive oil (about) 1 tb Sesame seeds 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 1/2 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 2-1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanakopita Peloponnisos (Peloponnese Spinach Rolls) Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan Servings: 8 1 kg Spinach 1 md Onion; chopped 1 Leek; chopped 1 c Chopped spring onions 1/3 c Olive oil 1/2 c Chopped parsley 3 ts Chopped dill or fennel 14 ts Ground nutmeg Salt Freshly ground black pepper 8 Fillo pastry sheets Olive oil (or butter) - for assembling rolls SERVES: 6-8 OVEN TEMPERATURE: 180°C (350°F) 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 (1-1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanish Rice Categories: Side dish, Spanish, Roberts Servings: 4 3 c Cooked rice 3 tb Olive oil 1 md Onion; finely diced 1 tb Finely minced garlic 1 sm Green pepper; finely diced 1 sm Red pepper; finely diced 2 Ripe tomatoes - peeled, seeded and diced Salt and pepper; to taste 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanish Style Rice Categories: Side dish, Spanish Servings: 4 1/2 lb Mushrooms, sliced 4 tb Margarine Salt & pepper 2 tb Sweet wine or sherry 1 sm Onion, chopped 1 ea Garlic clove, minced 2 tb Olive oil 1 1/2 c Long grain rice 1 md Breen bell pepper, diced 4 md Tomatoes, chopped 3 c Hot water 3 ea Whole cloves 1 ea Bay leaf 1 ds Cayenne Parsley for garnish 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanish Vegetable Stew with Eggplant Categories: Main dish, Casseroles, Vegetarian, Spanish Servings: 4 5 tb Olive oil 4 md Onions, chopped 4 lg Green bell peppers, chopped 4 lg Tomatoes, chopped 1 md Eggplant, peeled & cubed 1/8 ts Cayenne 1/4 ts Paprika Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spanish Vegetable Stew with Squash Categories: Main dish, Spanish, Vegetarian Servings: 4 3 lg Onions, chopped 4 lg Green bell peppers, chopped 4 lg Tomatoes, peeled & chopped 1 lb Yellow squash, chopped 2 md Potatoes, cubed 5 tb Olive oil 2 ea Garlic cloves, minced 2 tb Chopped parsley 1 1/2 ts Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spice Cake Categories: Cakes, Vegetarian Servings: 1 1/3 c Shortening 1 1/3 c Sugar 2 1/2 c White flour 4 ts Baking powder 1/2 ts Salt 1/2 ts Nutmeg 1/2 ts Cinnamon 1 c Water 1 c Raisins 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spice Cookies Categories: Cookies, Vegetarian, Mark's Servings: 1 1/4 c Shortening 1/4 c Brown sugar 1/3 c Molasses 1/4 ts Baking soda 1/2 ts Salt 1/4 ts Cinnamon 1/4 ts Cloves 1/4 ts Ginger 1 pn Nutmeg 1 pn Allspice 1 1/4 c Flour 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Bake Sweet Potatoes Categories: Appetizers, Snacks, Vegetables Servings: 4 2 md Sweet potatoes 1 1/2 tb Vegetable oil 1 ts Curry powder 1/4 ts Turmeric 1/4 ts Cumin 1/4 ts Ginger powder 1/2 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Black Beans Categories: Main dish, Vegetarian, Curries Servings: 4 4 oz Black beans, soaked 1 ea Onion, chopped 2 ea Garlic cloves, crushed 1 tb Olive oil 1 ts Grated ginger 1/2 ts Cumin 1/2 ts Coriander 1 sm Fresh green chili, chopped 2 ea Green bell peppers, diced 8 oz Carrots, diced 2 oz Roasted peanuts 1 ea Orange, peeled & sliced 1 tb Sherry 1/2 ea Lemon, juiced 1 ts Shoyu 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Chick Peas Categories: Main dish, Vegetarian Servings: 4 6 oz Dried chick peas, soaked 3 pt Water 2 tb Oil 2 md Onions, diced 1/2 ts Chili powder 1 ts Coriander 1 ts Fresh ginger, minced 1 ts Cumin 2 ea Red or green bell peppers -- diced 4 tb Tomato paste 1/2 pt Stock Lemon juice to atste Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Okra Categories: Indian, Vegetables, Side dish Servings: 4 1 tb Ground cumin 1/2 ts Turmeric 1 ts Chili powder 1/4 ts Salt 1/4 c Lemon juice 1 ts Dijon mustard 1/2 lb Okra 1/4 c Vegetable oil 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Somerset Carrots Categories: Vegetables, Side dish Servings: 4 1 lb Carrots, scrubbed 1 oz Margarine 3 oz Cider 3 oz Water 1 ts Rosemary 1 ts Mustard powder 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Sweet Potatoes Ii. Categories: Appetizers, Snacks, Vegetables Servings: 4 2 md Sweet potatoes 1 1/2 tb Vegetable oil 1/2 ts Coriander 1/2 ts Garlic powder 1/4 ts Ginger powder 1 tb Soy sauce 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spiced Vegetables Categories: Main dish, African, Vegetarian Servings: 6 1 1/2 lb Potatoes 1 ea Broccoli head, include stem 5 lg Carrots, sliced 1 sm Cauliflower, chopped 1 md Onion, finely chopped 1/2 c Ghee 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Black Bean & Lentil Salad Categories: Salads Servings: 8 2 c Cooked black beans 2 c Cooked red lentils 1 ts Dry mustard 3 tb Minced garlic 1 tb Fresh parsley, minced 1/2 c Rice vinegar Juice from 1 lemon 1 ts Salt 3 tb Olive oil 1 ts Crushed red peppers 1 sm Butterhead lettuce, torn 2 lg Red bell peppers, sliced 2 lg Red potatoes, cooked, sliced 1/2 c Grated carrots 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Bread Categories: Breads, German Servings: 1 300 g Flour, wheat 350 g Flour, rye 700 g Leaven 20 g Salt 20 g Yeast, fresh 300 cc Water, 40°C 10 g Herbs of Provence 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 225°C 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Cauliflower with Braised Tomatoes Categories: Curries, Vegetables Servings: 4 4 tb Ghee 1 ea 1" piece of ginger root 2 ea Green chilies, minced 1/2 ts Black mustard seeds 1 ts Cumin seeds 1 lg Caulflower into florets 1 tb Coriander 1/2 ts Turmeric 1 ts Salt 3 ea Diced toamtoes 1 ts Garam masala 3 tb Minced coriander 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". ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Eggplant-Miso Saute with Bulgur Categories: Main dish, Vegetarian Servings: 4 1 1/2 c Bulgur 3 c Boiling water 1/4 c Miso 3 tb Water 1 tb Honey 2 ts Sesame oil 2 tb Safflower oil 1 md Eggplant, peeled & diced 1 ea Garlic clove 1 ts Minced fresh ginger 1/4 lb Pressed tofu, diced 1 bn Green onions, sliced 1/2 ts Hot red pepper flakes 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi) Categories: Indian, Vegetables, Vegan Servings: 6 1 1/2-inch-round ball tamarind 1/4 c -Boiling water 1 lb Thin, long eggplant 3 tb Light vegetable oil 1 1/2 ts Minced garlic 2 ts Ground coriander 1/4 ts Ground cinnamon 1/8 ts Ground cloves 1/2 c Packed flaked coconut -- fresh or canned, -- unsweetened 1 ts Cayenne pepper (or more) 1/2 ts Coarse salt; or to taste 2 tb Unsulphured molasses -OR- Brown sugar 1/2 ts Black mustard seeds ---------------------------GINGER-TAMARIND SAUCE--------------------------- -Tamarind residue from above 1/2 c -Boiling water 1/2 ts Cornstarch 1 tb Shredded fresh ginger Put the tamarind in a nonmetallic bowl. Add 1/4 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 3/4 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Ginger Sauce (For Noodles) Categories: Sauces, Vegetarian, Vegan, Pasta, Low-fat Servings: 6 3 tb Vegetable oil 3 tb Rice vinegar 1 1/2 tb Low-sodium soy sauce 1 tb Oriental sesame oil 2 ts Minced peeled fresh ginger 2 Garlic cloves; minced 1 ts Sugar 1/2 ts Chili oil; -OR- 1/4 ts -Dried crushed red pepper 2 Green onions; thinly sliced 1 Carrot; peeled, shredded 1/2 Cucumber -- peeled, seeded, chopped 1/4 c Chopped fresh cilantro [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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Hot Sichuan Tofu Categories: Vegetarian, Vegan, Main dish Servings: 6 -------------------------------SAUCE MIXTURE------------------------------- 1 tb Cornstarch 2 ts Sugar 2 Garlic cloves (or more) -- minced 1 tb Hot Bean Paste 1 tb Sherry 1/2 ts Sichuan Peppercorn powder -- (amount may be doubled) 1 tb Red hot pepper oil (or more) 3 tb Vinegar 1 tb Soy sauce Salt & pepper; to taste -----------------------------OTHER INGREDIENTS----------------------------- 1 lb Tofu (firm or soft); diced 1 tb Soy sauce 2 tb Corn or canola oil 1 tb Minced ginger root 1/4 lb Fresh mushrooms; chopped 1/4 c Water chestnuts, chopped 3 Green onions (or more) -- minced 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Lentil Stew (Yemiser W'et) Categories: Main dish, Ethiopian, Vegetarian Servings: 8 1 c Lentils 1 c Onions, chopped 2 ea Garlic cloves, chopped 1/4 c Ghee 1 tb Berbere 1 ts Ground cumin 1 tb Sweet Hungarian paprika 2 c Tomatoes, chopped 1/4 c Tomato paste 1 c Vegetable stock 1 c Green peas, fresh or frozen Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Mixed Vegetable Stew (Yetakelt W'et) Categories: Main dish, Ethiopian, Vegetarian Servings: 4 1 c Finely chopped onions 2 ea Garlic cloves, pressed 1 tb Berbere 1 tb Hungarian paprika 1/4 c Ghee 1 c Green beans, sliced 1 c Carrots, chopped 1 c Potatoes, cubed 1 c Tomatoes, chopped 1/4 c Tomato paste 2 c Vegetable stock Salt & pepper 1/4 c Fresh parsley 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Spinach Categories: Main dish, Indian, Vegetarian Servings: 6 3 lb Chopped fresh spinach 3 md Turnips, cubed 2 c Water 1/4 c Ghee 1 tb Black mustard seeds 1 lg Onion, chopepd 6 ea Garlic cloves, chopped 1 ea 1" piece ginger, chopped 1 ts Turmeric 1/2 ts Red chilies 1 tb Garam masala Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Stewed Cauliflower & Potatoes Categories: Indian, Vegetables, Side dish Servings: 4 1/4 c Vegetable oil 1 md Onion, chopped 2 lg Potatoes, cubed 1 ts Cayenne 1/4 c Lemon juice 1 ts Salt 1/4 ts Turmeric 1 md Cauliflower, cut into floret 1 ea Green chili, seeded, sliced 1 ea Dry red chili, seeded, crush 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 1/4 c water. Continue to cook till the vegetables are tender, adding more water if necessary. Adapted from Ismail Merchant, "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Szechuan Tofu Categories: Main dish, Chinese, Vegetarian Servings: 4 24 oz Soft tofu 2 tb Oil 1 ts Minced fresh ginger 1 ea Garlic clove, minced 3 tb Chopped scallions 1 tb Szechuan hot bean paste 1 tb Tamari 1/2 ts Salt 1/2 ts Sugar 1/2 c Stock 1/2 tb Cornstarch dissolved in 2 -- tb water 1 ts Sesame oil 2 dr Hot chili oil 1/4 ts Szechuan peppercorn powder 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spicy Tofu Pate Categories: Vegetarian, Vegan Servings: 4 1 lb Tofu (fresh) 1/4 c Whole wheat flour 1/4 c Cornmeal 1/2 c Wheat germ 1/4 c Vegetable oil 2 tb Soy sauce 1 ts Molasses 1/2 ts Ground fennel 1 Garlic clove; -OR- 2 ts -Garlic powder 1/4 ts Savory 1/4 ts Powdered sage 1/2 ts Allspice 2 ts Oregano 2 ts Dijon mustard, more to taste -(or any prepared mustard) 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). ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach & Leek Soup Categories: Chinese, Soups, Appetizers Servings: 4 1 1/2 tb Peanut oil 2 ea Garlic cloves, minced 2 lg Leeks, sliced 1 md Carrot, sliced very thinly -- into matchsticks 10 oz Fresh spinach, washed & -- stemmed 1/2 c Canned water chestnuts, -- drained, rinsed, sliced 6 c Vegetable stock 2 tb Tamari 1 tb Rice vinegar Salt & pepper Strips of 5-spice tofu 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach & Lentil Soup Categories: Greek, Soups, Appetizers, Vegetarian Servings: 4 1 lb Spinach, washed & drained 1 c Lentils A few bay leaves 3 tb Olive oil 1 bn Green onions, sliced 2 ea Garlic cloves, chopped 1/2 ts Cumin powder 1/2 ts Salt 1 pn Black pepper Water/stock as required 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Ball Curry Categories: Main dish, Indian, Vegetarian Servings: 4 4 c Spinach 2 md Potatoes 1 c Chick pea flour 3 tb Soy milk or cream 1 ts Salt 1 pn Turmeric 1/2 ts Garam masala 1/2 ts Green mango powder 1/2 ts Cayenne Ghee to deep fry Dried coconut 1 1/4 c Gravy, see recipe Chopped cilantro 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Cooked in a Bihari Style Categories: Vegetables, Vegetarian, Vegan, Indian Servings: 4 1 1/2 lb Fresh spinach - washed and trimmed 1/2 ts Freshly grated fresh ginger 1 Garlic clove; mashed 1/2 ts Minced fresh hot green chili -(very finely minced) 1/2 ts Salt 2 tb Very finely minced cilantro 2 tb Mustard oil 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Mushroom Lasagna Categories: Vegetarian, Main dish, Pasta Servings: 9 1 lb Firm tofu 1 ts Salt 4 tb Lemon juice 2 tb Vegetable oil 2 1/2 tb Tahini 1 tb Light miso 1 1/2 tb Olive oil 1 lg Onion, chopped 2 lg Garlic cloves, pressed Black pepper to taste 1 ts Nutmeg 2 ts Tarragon 2 ts Dill 8 oz Mushrooms 8 oz Spinach 1/2 c Fresh parsley 4 tb Breadcrumbs, toasted 1/2 c Walnuts 4 c Tomato sauce 9 ea Lasagna noodles, al dente 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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Mushroom Pie Categories: Main dish, Vegetarian Servings: 8 1 tb Dry yeast 1 c Warm water 1/2 ts Sugar 1 tb Oil 3 c White flour 1/2 ts Salt 1 c TVP granules or flakes 7/8 c Boiling water 1 ts Oregano 1 ts Basil 1/2 ts Fennel seeds 1 tb Olive oil 2 c Sliced mushrooms 10 oz Box frozen, chopped spinach, -- thawed & drained 6 oz Can tomato paste 1/4 c Water Soymilk or oil for brushing -- top crust 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Puree Categories: Vegetarian, Main dish, Pasta Servings: 1 1 lb Fresh spinach, cleaned 1/4 c Water 1/2 ts Salt 1 md Garlic clove, minced 1 ea Black pepper to taste 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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Spinach Salad Categories: Salads, Vegetables, Vegetarian, Mark's Servings: 4 6 c Torn fresh spinach 1 lg Seedless orange, peeled & -- roughly chopped 1/4 c Chopped green onions 1/2 c Sliced mushrooms 1 tb Lemon juice 3 tb Olive oil 1/4 ts Salt 1/4 ts Black pepper 3/4 c Toasted slivered almonds 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Split Pea Soup Categories: Soups, Vegetarian, Appetizers Servings: 4 4 oz Yellow split peas 1 md Onion, chopped 1 ea Garlic clove, chopped 1 tb Oil 1 lg Potato, diced 2 ea Celery stalks, chopped 1 ts Caraway seed 1/4 ts Ground mace 1 ea Bay leaf 900 ml Stock Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sprout, Bean & Vegetable Stew Categories: Main dish, Indian, Vegetarian Servings: 4 1 c Yellow lentils 1/3 ts Turmeric 1 lb Brussels sprouts 1/4 lb Green beans, sliced 1 tb Tamarind paste 3 tb Light vegetable oil 3/4 ts Black mustard seeds 1/4 ts Fenugreek seeds 2 ts Chopped garlic 1 tb Sambaar powder 2 ts Salt 2 tb Coriander leaves, chopped 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 3/4 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 & 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stewed Eggplant Categories: Indian, Vegetables, Side dish Servings: 4 1/4 c Vegetable oil 1 md Onion, chopped 4 ea Bay leaves crumbled 1 lg Eggplant 1/2 ts Chili powder 1/2 ts Salt 1 3/4 c Canned tomatoes 2 tb Red wine vinegar 1/2 ts Caraway seeds, bruised 1/4 c Lemon juice 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir Fry with Black Bean Sauce Categories: Main dish, Vegetarian Servings: 2 2 tb Fermented black beans 1 tb Minced garlic 1 tb Grated ginger root 1/4 c Sherry/vegetable stock 1/3 c Thinly sliced onions 1 ea Garlic clove, minced 1/2 c Sliced bok choy 1/2 c Julienned red pepper 1 c Napa cabbage, sliced 1 ts Honey 1 ts Tamari sauce 1 ts Cornstarch & 2 ts water 1 c Cooked brown rice 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir-Fried Vegetables with Tofu Categories: Main dish, Vegetarian Servings: 4 2 tb Sesame oil 2 md Green bell peppers, diced 1 lg Celery stalk, diagonally -- sliced 2 ea Garlic cloves, minced 1 1/2 c Mung bean sprouts 2 bn Scallions, chopped 1/4 c Toasted sunflower seeds 1/4 c Dry sherry 2 tb Tamari 1/2 ts Grated ginger 3 ea Cakes of tofu, diced Chinese noodles 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stir-Fried Bean Curd with Green Beans in Hot Sauce Categories: Vegetarian, Vegan, Stir-fry Servings: 4 12 oz Green beans 1 1/2 Cakes bean curd 3 Garlic cloves 3 1/2 tb Vegetable oil 1/2 ts Salt -----------------------------------SAUCE----------------------------------- 1 tb Light soy sauce 1 tb Hoisin sauce 1/2 tb Yellow bean sauce (paste) 2 ts Chili sauce 2 ts Oil (Chinese chili oil opt.) 1 tb Tomato paste 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 3/4-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 2-1/2 minutes. Add the bean curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour in all the sauce ingredients. Turn and stir them together for 1 minute. Cook and turn for 1-1/2 minutes and serve. Serves 4-5 with rice and other dishes. Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry & Apple Jam Categories: Jams, Conserves, Fruits Servings: 1 500 g Strawberries 3 lg Green apples 1/4 c Lemon juice 2 c Water 1 kg Sugar, warmed 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Conserve Categories: Jams, Conserves, Fruits Servings: 1 500 g Strawberries 1 1/2 c Sugar Wash & drain fruit, then remove stalks. Cover friuit with 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Jam Categories: Jams, Conserves, Fruits Servings: 1 3 c Crushed strawberries 5 c White sugar 1 pk Certo crystals 1 c Water 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Jam Categories: Conserves, Jams, Fruits Servings: 1 2 qt Fresh or frozen strawberries -- unsweetened 1 qt White sugar 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Jam Categories: Jams, Conserves Servings: 1 2 qt Strawberries 5 1/2 c Sugar Boiling water Wash & hull the berries. Place in a large pot. Cover with boiling water & let stand for 3 minutes. Drain. Add 2 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Strawberry Liqueur Jam Categories: Jams, Conserves Servings: 1 500 g Strawberries 1 md Green apple Juice of 1 lime 1 3/4 c Sugar 2 tb Grand marnier 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Cucumber Rings Categories: Appetizers, Side dish, Vegetarian Servings: 4 2 lg Eggplants A little oil 1 oz Flaked almonds 1 sm Onion, finely chopped 1 Garlic clove, crushed 1 tb Fresh parsley, chopped Salt & pepper 1 Cucumber 1 Lettuce 1 lb Tomatoes, sliced Lemon wedges Parsley sprigs 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Eggplant Categories: Main dish, Vegetarian, Mark's Servings: 4 2 lg Eggplants 1/4 c Olive oil 1 lg Onion, diced 2 ea Garlic cloves, chopped 1 c Mushrooms, sliced 1 c Bulgur wheat 3/4 c Vegetable stock 1 ts Oregano Salt & pepper Cut eggplants in half & scoop out pulp. Leave 1/2" 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 1/2 c water into baking dish. Bake at 350F for 40 minutes. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Green Peppers Categories: Greek, Vegetarian Servings: 4 6 ea Green peppers 1 c Olive oil 2 ea Onions, chopped 1 tb Parsley, chopped 1 ts Marjoram 2 ts Salt 1/2 ts Pepper 4 ea Tomatoes, chopped 2 c Cooked rice 2 tb Chopped walnuts 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Grape Leaves Categories: Vegetarian, Main dish, Appetizers, Vegan Servings: 6 2 tb Olive oil 1 md Onion, finely chopped 5 c Chopped mushrooms 1 tb Dried parsley or to taste 1/4 ts Black pepper or to taste 1/8 ts Cayenne pepper or to taste 1/4 ts Turmeric or to taste 1 c Cooked yellow split peas 2 c Cooked white or brown rice 1 16-oz jar grape leaves 1 c Water 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Grape Leaves - Yalanchi Sarma Categories: California, Vegetarian, Vegan Servings: 4 1 qt Water 8 oz Preserved grape leaves - stems removed 1 c Cooked rice 1 md Onion; grated 2 tb Fresh parsley, minced 2 Tomatoes; finely chopped 1 ts Dried mint 1/2 ts Allspice 1 Garlic clove; minced 1 Lemon, juiced -water (as needed) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Mushrooms Categories: Appetizers, Vegetarian Servings: 1 8 lg Mushrooms 3 tb Olive oil 3/4 lb Tomatoes, peeled & finely -- chopped 1 ea Garlic clove, crushed 1 bn Scallions, thinly sliced 3 tb Chopped fresh chives Salt & pepper to taste 1/2 tb Lemon juice 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Mushroom Caps Categories: Appetizers, Vegetarian, Vegan Servings: 10 10 lg Mushrooms 1 ts Cold-pressed olive oil 1/4 Onion; finely chopped 3 lg Garlic cloves - finely chopped 1/4 ts Basil 1/4 ts Oregano 1 tb Fresh parsley, chopped 1 sl Whole wheat bread -made into crumbs in blender 1/8 ts Pepper 1 tb Natural soy sauce 1 tb Sherry 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Okra Categories: Vegetables, Curries Servings: 6 1 1/2 lb Fresh okra, washed & dried 2 tb Whole coriander seeds, - coarsely crushed 1 tb Whole cumin seeds - coarsely crushed 2 ts Fennel seeds 1/2 ts Black pepper 1 tb Garam masala 1/4 ts Cayenne 1/8 ts Asafetida 1/2 ts Turmeric 1 tb Ground almonds 1/2 tb Lemon juice 5 tb Ghee 1/2 ts Salt Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving 1/4-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 1/4 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Stuffed Zucchini Categories: Vegetarian, Vegan, Main dish Servings: 6 6 md Zucchini 1 lb Firm tofu 1/4 c Soy sauce 2 tb Peanut butter 4 tb Oil 1 c Chopped onions 1 c Chopped celery 1 1/2 c Sliced mushrooms 2 Cloves garlic, minced 1/2 c Whole grain bread crumbs 1/2 ts Oregano 1/2 ts Basil 1 sm Bay leaf 1 ts Salt 2 ts Sugar 1/4 ts Black pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sunny Splits Soup Categories: Soups, Vegetarian, Vegan Servings: 6 1/2 c Green split peas 1/2 c Yellow split peas 1/2 c Red lentils 6 c -Water 1/2 ts Caraway seeds 1 Onion 2 Celery stalks; sliced 3 Carrots; sliced 3 md Sunchokes; cut in 1" chunks -(Jerusalem Artichokes) 1/2 ts Salt Black pepper; to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Super Sweet and Sour Tempeh Categories: Main dish, Vegetarian Servings: 4 ----------TEMPEH------------ 1/2 c Water 2 ts Salt 1/2 ts Coriander, ground 1 ea Garlic clove, minced 1 pk Tempeh, cubed 1/4 c Cornstarch Oil for deep frying -----Sweet & Sour Sauce----- 1 tb Oil 1 ea Onion, chopped 1 1/4 c Water 2 1/2 tb Honey 4 ts Soy sauce 1 tb White vinegar 1 tb Tahini 1/2 ts Grated ginger 1 ea Green onion, sliced 2 tb Cornstarch 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 1/2 cup. Adapted from Frances Moore Lappe, "Diet for a Small Planet". ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet & Sour Lentils with Brown Rice Categories: Main dish, Vegetarian Servings: 4 1/2 c Dry lentils 3 c Water 2 tb Vinegar 2 tb Honey 1 tb Tamari 1/2 ts Grated ginger 1/2 c Water 1 ts Cornstarch 1 sm Onion, sliced 2 tb Oil 4 ea Celery sliced diagonally 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet and Sour Red Cabbage Categories: Vegetables, Untested Servings: 8 3 lb Red cabbage core and shred 1/4 c Vegetable oil 1/3 c Tamari soy sauce 1 ts Ground ginger 4 Minced garlic cloves 1/3 c Cider vinegar 3 tb Honey 1/2 ts Pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Pickled Carrots Categories: Pickles, Vegetables, Gifts Servings: 3 2 lb Carrots; peeled 1 c Sugar 2 c Vinegar 1 1/2 c Water 1 ts Salt 1 Cinnamon stick 1 tb Mixed pickling spice 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 1/2-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potato Pie Categories: Vegetarian, Main dish, Pies Servings: 8 1 ea 9" pie crust 4 md Sweet potatoes 2/3 c Water or soy milk 1 1/2 tb White miso 1 tb Cornstarch 1 pn Cardamom 1 pn Cinnamon 1 pn Nutmeg 1 pn Ginger 1/4 c Walnut halves 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Sweet Potato Soup Categories: Soups, Vegetarian, Appetizers Servings: 6 1 1/4 lb Sweet potato, diced, peeled 3 Carrots, chopped 1 lg Celery stalk, chopped 1 Bay leaf 6 c Water 2 tb Lemon juice 1 ts Hungarian sweet paprika 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Syrian Noodles with Lentils Categories: Main dish, Vegetarian, Middle east Servings: 6 2 tb Vegetable oil 1 ea Onion, chopped 3 ea Garlic cloves, pressed 2 ts Roasted cumin seeds, ground 1 ts Roasted coriander, ground 2 sm Cayenne peppers 2 c Lentils, washed 1 ea Bay leaf 7 c Water Salt & pepper 4 oz Broken vermicelli 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tabouleh (Burghul and Parsley Salad) Categories: Lebanese, Salads, Grains, Vegetarian, Vegan Servings: 6 3/4 c Fine burghul 2 c Cold water 2 c Chopped parsley 1/2 c Finely chopped spring onions 1/4 c Finely chopped mint 1/4 c Olive oil 2 tb Lemon juice 1 1/2 ts Salt 1/2 ts Freshly ground black pepper 2 Firm ripe tomatoes Crisp lettuce leaves 1/4 c Lemon juice; mixed with: 1/2 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tabouli Herb Salad Categories: California, Appetizers, Salads, Vegetarian, Vegan Servings: 4 4 tb Olive oil 3 Lemons, juiced Salt (to taste) Pepper (to taste) 2/3 c #1 bulgur -(the finest grain possible) 1 1/2 bn Parsley; finely chopped 2 tb Fresh mint, chopped 2 Garlic cloves; minced 2 Tomatoes; finely chopped 1 bn Scallions; minced 1/2 Onion; grated 1 Green bell pepper; seeded - and finely chopped 1/2 Head romaine lettuce, - washed, dried, and - leaves separated. 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tahini Sauce Categories: Sauces, Vegan Servings: 4 2 Garlic cloves 1/4 c Tahini (sesame seed paste) 4 tb Lemon juice 1/2 ts Salt 4 tb -Cold water Process the above in a blender. From: ded@kps.se (David Edwards /DP) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tameya (Broad Bean Patties) Categories: Egyptian, Main dish, Vegetarian, Vegan Servings: 10 2 c Dried broad beans 1 c Chopped spring onions 1/4 c Chopped parsley 2 tb Chopped coriander leaves 3 Garlic cloves 1 1/2 ts Salt Freshly ground black pepper 1/4 ts Hot chili pepper 1/4 ts Bicarbonate of soda Sesame seeds, optional Oil for deep frying 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 (1-1/2 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 180°C (350°F) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tan Tan Noodles Categories: Pasta, Asian, Vegetarian, Vegan, Hom Servings: 2 1 tb Peanut oil 1/4 lb Sichuan preserved vegetables -- rinsed and finely chopped 1 tb Finely chopped garlic 2 ts Rice wine or dry sherry 1 tb Chili bean sauce 1 tb Chinese sesame paste -OR- peanut butter 1 tb Dark soy sauce 1 tb Sugar 2 c Stock (chicken or vegetable) 1/2 lb Chinese flat thin noodles --(dried or fresh, -- wheat or egg) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tandoori Tofu Brochettes Categories: Grill, Indian, Vegetarian Servings: 4 1 lb Extra firm tofu, drained 3 ea Green onions 1 tb Fresh ginger, minced 3 ea Garlic cloves 1 tb Brown sugar 1 tb Soy sauce 1 pn Saffron, dissolved in 1/2 c -- boiling water 1/2 c Soy yogurt 2 tb Chili powder 2 tb Paprika 1 tb Garam masala, optional Salt & pepper to taste --------BROCHETTES---------- 4 sm Red onions, unpeeled 1/4 lb Button mushrooms 1 pt Cherry tomatoes 1 ea Green pepper, seeded & slice Cilantro leaves & lemon -- wedges for garnish 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tasty Bean Curd Categories: Main dish, Chinese, Vegetarian Servings: 2 1/2 lb Flat noodles 3 tb Oil 1 sm Onion, sliced 1 c Sliced broccoli 1 c Sliced mushrooms 1/2 c Sliced water chestnuts 1/2 c Sliced bamboo shoots 1 c Bean sprouts 2 ea Garlic cloves, chopped 1 ts Ginger, chopped 1 ts Salt 1 ts Brown sugar 2 tb Soy sauce 2 tb Dry sherry 1 tb Sesame oil 1 1/2 lb Bean curd, cubed 2 ts Sesame seeds 2 tb Cashew nuts 2 tb Green onions, chopped 2 tb Green peppers, chopped 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tea Biscuits Categories: Breads, Mark's Servings: 1 3 c White flour 4 ts Baking powder 1/4 c Sugar 1 ts Salt 2/3 c Shortening 2 c Water 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 1/2" thickness & cut with a cookie cutter. Place on cookie sheet & bake at 400F for 10 minutes. Variation, add 1/2 c currants before adding the water. Makes 18 biscuits. Posted by Mark Satterly in Intercook ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tempeh & Bulgur Salad Categories: Salads, Appetizers, Vegetarian Servings: 4 2 tb Oil 4 oz Tempeh, cubed 1/2 Onion, chopped 1/2 c Bulgur 4 lg Mushrooms, chopped 1 c Water 1 tb Soy sauce 1 Celery stalk, diced 1/2 lg Carrot, grated 1 Tomato, diced 2 tb Fresh minced parsley 1 tb Vinegar 1 tb Lemon juice 1 1/2 ts Honey 1/2 ts Dillweed 1/8 ts Oregano 1 ds White pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tempeh Mock Chicken Salad Categories: Salads, Appetizers, Vegetarian Servings: 3 6 oz Tempeh 1/4 c Mayonnaise* 1 Celery stalk, finely chopped 2 tb Minced dill pickle 2 tb Minced onion 2 tb Minced fresh parsley 1 ts Prepared mustard 1 ts Soy sauce 1 ds Garlic powder Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into cubes slightly smaller than 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tempeh Paprikas with Tahini Categories: Hungarian, Main dish, Vegetarian Servings: 6 2 tb Sesame oil, toasted 2 lg Onions, chopped 2 tb Hungarian paprika 2 c Vegetable stock 2 tb Dark miso 1 lb Tempeh, cut to 32 triangles 1 ts Soy sauce 1 tb Cider vinegar 4 tb Tahini Chopped scallions to garnish Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika till golden. Add 1 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tempeh Party Spread (Temspr) Categories: Appetizers, Vegetarian, Vegan Servings: 12 8 oz Tempeh, ready to eat * - cut small 1/4 c Water 1 tb Tahini 1 tb Tamari 1 ts Garlic Powder 1/2 ts Cumin 1/4 ts Paprika 1/4 ts Tumeric 1/2 c Minced Black Olives 1/2 c Minced Onion * 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tempeh Stuffed Peppers Categories: Vegetarian, Vegan, Main dish Servings: 4 1 tb Olive or toasted sesame oil 2 c Onion 2 Cloves minced garlic 2 c Fresh tomatoes, chopped 1 sm Tomato, pureed to yield 1/2 -cup 1/2 c Sauerkraut 4 md Red or greeen bell peppers 12 oz Soy or 3-5 grain tempeh, -grated 2 tb Dark barley or red miso, or -tamari or shoyu 1/4 c Whole grain bread crumbs, -cracker crumbs, or rolled -oats 1/4 c Cooked beans (black, pinto, -azuki, anazazi, or kidney) 2 tb Dried onion flakes 2 ts Dried garlic flakes OR -1-2 cloves garlic, minced -finely 1 ts Dried oregano or basil 1/2 ts Thyme or marjoram 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Teriyaki Grilled Corn Categories: Grill, Vegetarian Servings: 6 1 tb Brown sugar 1 tb Tomato paste 1/4 ts Cornstarch 2 tb Water 1 ts Sesame seeds 6 ea Ears fresh corn 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Teriyaki Tempeh & Pineapple Salsa Categories: Vegetarian, Main dish, Vegan, Low-fat Servings: 4 1/4 c Tamari 2 tb Mirin or sherry 1/4 c Pineapple juice 1 tb Fresh ginger, grated 2 Garlic cloves; minced 1 pn Red pepper flakes 4 Tempeh burgers ------------------------------PINEAPPLE SALSA------------------------------ 2 c Fresh pineapple, diced 1/4 c Red onion, diced 1/4 c Green bell pepper, diced 1/2 Tomato; seeded, diced 1 Garlic clove; minced 1 Jalapeno pepper -- seeded, minced 2 tb Fresh cilantro, minced 1/2 ts Ground coriander seed 1/4 ts Ground cumin 1/8 ts Salt 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tex-Mex Rice Categories: Mexican, Rice, Untested Servings: 6 3/4 c Onion, chopped 2 tb Olive Oil 1 c Rice, raw 1/4 ts Black Pepper 2 Garlic Cloves 2 1/2 c Vegetable Broth 1 1/2 ts Ground Cumin 1 Red Bell Pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan) Categories: Salads, Vegetarian, Vegan, Thai Servings: 6 3 md Cucumbers; sliced as thinly -- as possible * Salt 1/2 ts Dried hot pepper flakes 1 tb Sugar; dissolved in: 1/4 c -Hot water 4 tb White vinegar 2 tb Minced red onion; -OR- 1 tb -Minced scallions (Opt.) *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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Thanksgiving Day Tofu Categories: Main dish, Vegan, Holiday, Pickarski Servings: 4 1 1/2 lb Tofu 2 tb Arrowroot 3 tb Vogue Vegy Base 3/4 ts Sea salt 1/4 ts White pepper 1 1/2 ts Agar flakes; -=OR=- 1 ts -Agar powder 2 tb Barley malt syrup 2 tb Water -------------------------------SAGE DRESSING------------------------------- 1/2 c Finely diced onions 1/2 c Finely diced celery 1/2 c Finely diced carrots 2 Garlic cloves; minced 2 tb Unrefined corn oil 1/2 ts Ground sage 1/4 ts Dried basil 3 tb Vogue Vegy Base 1 ts Sea salt 1/8 ts Black pepper 1 c Water 2 c Cubed dry whole wheat bread 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Thunder & Lightning Categories: Main dish, Pasta, Vegetarian Servings: 4 8 oz Dry chick peas, soaked 1 lb Elbow macaroni 2 ea Garlic cloves, crushed 2 tb Olive oil 1 tb Basil 1 tb Parsley Olive oil for drizzling 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tibetan Roast Categories: Main dish, Vegetarian Servings: 4 1 ts Oil 4 oz Buckwheat 4 oz Onion, diced 8 oz Mushrooms, chopped 1/4 pt Red wine 1/4 pt Stock 4 oz Walnuts 8 oz Spinach 1 ts Rosemary 1 ts Sage Salt & pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Bourguignon Categories: Vegetarian, Vegan, Main dish Servings: 4 2 lb Firm tofu - cut into 1 in. squares 1 1/2 c Dry red wine 1/4 c Tamari 4 Garlic cloves; pressed -Water as needed 2 tb Olive oil 2 c Sliced onions 4 c Sliced mushrooms 4 Bay leaves 1 ts Thyme 1 ts Tarragon 4 tb Whole wheat pastry flour 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Burgers Categories: Main dish, Vegetarian Servings: 8 30 oz Tofu 1/3 c Grated carrot 1/4 c Minced leeks 2 tb Ground roasted sesame seeds Oil for frying 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Cottage Cheese Categories: Vegetarian, Vegan Servings: 1 1/2 lb Tofu 1 tb Oil 1 ts Vinegar OR 1 ts Lemon juice 1/2 ts Dill 1 ts Tamari 1 ts Nutritional yeast Mash the tofu. Add remaining ingredients and mix well. Chill and serve. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Cream Cheese Categories: Vegetarian, Vegan Servings: 1 12 oz Tofu 1/2 ts Salt 1/8 ts Caraway seeds 1/4 ts Dill Juice of 3 small limes 2 tb Water Place all ingredients in blender and blend until creamy. Serve on bread or baked potatoes. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Dip Categories: Appetizers, Vegetarian, Vegan Servings: 2 8 oz Tofu 1/2 lg Ripe avocado 2 Garlic cloves; chopped 2 ts Minced fresh ginger 1/2 c Parsley leaves -(stems removed) 2 tb Lemon juice 1 tb Tahini or peanut butter -OR- sunflower seed butter 1 tb Applesauce; -=OR=- 1 pn -Sugar or a little Honey 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Indonesian-Style Categories: Main dish, Vegetarian, Vegan Servings: 4 1/4 c Smooth peanut butter 1/4 c Soy sauce 1/4 c -Water 1/2 ts Oriental sesame oil 1/2 ts Ground ginger 1 ts Rice vinegar 1 tb Brown sugar, firmly packed 2 Garlic cloves - minced or pressed 1 tb Sesame seed 3 Green onions -ends trimmed, thinly sliced 1 lb Regular tofu; drained Hot cooked rice Major Grey chutney 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 1/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Kebabs Categories: Main dish, Vegetarian Servings: 2 4 oz Firm tofu 1 tb Garlic, minced 1 tb Onion, minced 1/4 ts Oregano 1 ts Tamari sauce 1 tb Rice vinegar 1 c Cubed vegetables of choice 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Loaf Categories: Main dish, Vegetarian Servings: 4 1 tb Oil 2 ea Garlic cloves, diced 1 ea Onion, diced 1 ea Carrot, diced 1 ea Red bell pepper, diced 1 ea Celery stick, diced 2 tb Tamari 2 lb Tofu, mashed 4 sl Wholewheat bread 1 tb Oil 1 tb Tamari 1/2 ts Garlic powder 1 c Nutritional yeast 1/2 c Tahini 1/2 ts Basil 1/2 ts Oregano 1/2 ts Turmeric 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Mayonnaise Categories: Vegetarian, Vegan Servings: 1 1/2 lb Soft tofu 1/4 c Oil 1 tb Lemon juice 1 tb Sugar 1 1/2 ts Prepared mustard 1 ts Apple cider vinegar 1/2 ts Salt Combine all ingredients in a blender and beat until smooth and creamy. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Milk Categories: Vegetarian, Vegan Servings: 1 4 oz Tofu 1/2 To 2/3 c water 2 ts Maple syrup 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Nut Patties Categories: Vegetarian, Vegan, Main dish Servings: 8 1/2 c Water 1 tb Egg replacer 1 c Whole wheat bread crumbs 1/2 c Roasted almond butter 1/2 c Walnuts, finely chopped 1/2 c Sunflower seeds, lightly -roasted 1/2 c Millet or brown rice, -precooked 2 tb Almond oil 2 tb Parsley 1 tb Onion powder 1 ts Garlic powder 1 ts Thyme 1/2 ts Marjoram 1/2 ts Sea salt 1/8 ts Rosemary, ground 1/2 lb Tofu, crumbled 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Paneer Categories: Main dish, Vegetarian, Vegan, Pickarski Servings: 6 1/4 c Corn oil, unrefined 1 c Diced onions 2 tb Minced garlic 4 ts Minced ginger 1 1/2 ts Salt 1 ts Tumeric 1/8 ts Cayenne pepper 2 ts Ground coriander 4 ts Cilantro 2 tb Garam marsala -(see recipe below, or - use commercial blend) 35 oz Canned Italian tomatoes 1/2 lb Firm silken tofu 1 1/2 c Green peas -(pref. fresh, OR frozen) -------------------------------GARAM MARSALA------------------------------- 5 3" cinnamon sticks 1 c Whole cardamom pods 1/2 c Whole cloves 1/2 c Whole cumin seeds 1/2 c Whole black peppercorns 1/4 c Coriander seeds 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 1/2-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Provencal Categories: Vegan, Vegetarian, Main dish Servings: 4 1 lb Firm tofu; patted dry -- and cut into 1/2" cubes 3 Garlic cloves; minced 2 md Onions; chopped 35 oz Canned plum tomatoes w/juice -- (chopped) 1 tb Tomato paste 2 c Diced green beans 1/2 ts Dried basil 1/2 ts Dried oregano 1 Bay leaf Pepper; to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Provencal Club Sandwich Categories: Vegan, Vegetarian, Grill, Soyfoods, Sandwiches Servings: 4 1 tb Olive oil 1/4 c Lemon juice 1/2 c Vegetable bouillon 1 ts Worcestershire sauce 2 Garlic cloves; minced 1 tb Fresh herbs, chopped --(thyme, marjoram, -OR- -- oregano) 1/4 ts Black pepper 1 lb 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 bn Arugula or red leaf lettuce 1 Loaf French bread -- (whole wheat) ------------------------------BASIL MAYONNAISE------------------------------ 1/2 c Reduced-fat mayonnaise -OR- tofu mayonnaise 1/4 c Fresh basil 1/8 ts Garlic powder 1/8 ts Black pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Ribs Categories: Vegetarian, Main dish Servings: 4 -------------------------FORMATTED BY S. GRABOWSKI------------------------- 1 lb Firm tofu 2 tb Cold pressed oil 8 Bamboo skewers BBQ sauce as needed 1 c Soy sauce (marinade) Slice tofu 1/2" 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Ricotta Cheese Categories: Vegetarian, Vegan Servings: 1 2 lb Firm tofu 1/3 c Lemon juice 4 ts Sugar 1 ts Salt 4 tb Oil 2 ts Basil 1 ts Garlic 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Salad Categories: Salads, Vegan Servings: 2 1 lb Firm tofu 1/4 c Tahini 1 ts Mustard 1 tb Tamari 1 tb Eggless mayo 1/4 c Onion; finely chopped 1 sm Garlic clove; minced 1/4 c Shredded carrots 1 tb Chopped fresh parsley 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Sour Cream Categories: Vegan, Misc Servings: 1 10 1/2 oz Firm tofu 1 tb Vegetable oil 1 tb Nutritional yeast (optional) 2 tb Lemon juice 3 ts Vinegar 1 ds Salt Combine all ingredients n a blender and blend until smooth. DEEANNE at 13:13 EDT ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Triangles Categories: Appetizers, Snacks, Vegetarian, Vegan Servings: 30 1/2 lb Firm tofu 1 tb Corn or canola oil -- (amount may be doubled) 1 ts Minced ginger root 1/2 c Chopped onion 1 tb Curry powder; blended with: 2 tb Water 1 ts Cornstarch; blended with: 1 tb Water 1 tb Sesame oil 20 Wonton skins Oil for deep-frying 1/4 lb Fresh mushrooms; minced 1 Soy sauce (or double amount) 1/4 ts Pepper 1 ts Sherry 1/4 ts Paprika 1 ts Low sodium instant bouillon -- chicken, or vegetable -- (amount may be doubled) 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Whip Categories: Sauces, Desserts, Vegan Servings: 1 1 lb Firm or extra-firm tofu - drained & cut into chunks 1/4 c Maple syrup 1 tb Vanilla 1 tb Water, or more, optional 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Whipped Cream Topping Categories: Vegetarian, Vegan Servings: 1 10 1/2 oz Firm tofu 1/4 c Vegetable oil 1/4 c Confectioners sugar 1/2 ts Lemon juice 1/4 ts Salt 1 tb Vanilla Combine all ingredients and blend in blender until smooth. Serve immediately or chill. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Yogurt Sauce Categories: Vegetarian, Vegan Servings: 1 10 1/2 oz Soft tofu 1/4 c Vegetable oil 1 tb Lemon juice 1 tb Syrup 1 ts Dijon mustard 1/4 ts Salt Blend all ingedients in blender until smooth and creamy. DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu Yogurt Categories: Vegetarian, Vegan Servings: 1 1 lb Tofu 1 Frozen banana, sliced 1 Ripe banana, sliced Chopped fruit 2 tb Sugar 1/4 c Water 1 ts Vanilla 1 ts Raisins 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu-Pumpkin Pie Categories: Desserts, Pies, Vegetarian Servings: 10 2 c All-purpose flour 1/2 c Shortening 1 ts Salt 4 tb Cold water 1 lb Firm tofu 16 oz Pumpkin, canned 1 ts Cinnamon 1/4 ts Nutmeg 1/2 ts Salt 1 ts Vanilla 3/4 c Brown sugar 1/4 ts Ground cloves 1/3 c Safflower oil 5 tb Candied ginger, chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tofu-Strawberry Dessert Categories: Desserts Servings: 4 24 oz Tofu, chilled & mashed 4 1/2 tb Honey 2 ts Vanilla extract 15 ea Strawberries, cut vertically -- into halves 1/4 c Sliced hazelnuts 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato & Dill Soup Categories: Soups, Appetizers, Vegetarian Servings: 5 2 Onions, minced 2 Cloves garlic, chopped 1 ts Olive oil 4 c Chopped plum tomatoes 1 c Diced sweet red peppers 1/4 c Diced celery 2 tb Chopped green chilies 2 c Stock 2 ts Fresh dill, chopped 2 tb Chopped fresh cilantro 1/2 ts Cayenne 1/4 ts Cumin 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Jam Categories: Conserves, Jams Servings: 1 1 1/2 kg Tomatoes 100 g Glace pineapple 1 ea Green apple 1 tb Grated lemon rind 1/2 c Lemon juice 3 1/2 c Sugar 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Kachumber Categories: Salads, Indian, Appetizers, Vegetarian Servings: 4 2 lg Tomatoes, cut into thin -- wedges 2 ea Scallions, chopped 2 ts Chopped fresh mint 1/2 ts Grated ginger 4 ts Fresh lime juice 4 ts Vegetable oil 1/4 ts Black mustard seeds Salt to taste 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Soup with Pasta Categories: Soups, Greek, Appetizers, Vegetarian Servings: 4 3 tb Olive oil 1 sm Onion, chopped 1 lb Tomatoes, chopped 1 ea Carrot, sliced 1 ea Celery stick, sliced 1 ts Salt 1/2 ts Black pepper 1 ts Basil 3 pt Stock 1 c Small pasta/broken vermicell 1 tb Chopped parsley 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato Soup Categories: Soups, Vegetarian, Vegan Servings: 4 1 Onion; coarsely chopped 1 tb Olive oil 12 oz Potatoes - diced, peel if you like - (I find it unnecessary) 14 oz Canned tomatoes; -=OR=- 1 lb -Fresh tomatoes 900 ml Vegetable stock Sea salt Freshly ground black pepper 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato-Leek Soup Categories: Soups, Vegetarian Servings: 6 2 lb Ripe red tomatoes 1/3 c Fresh parsley 1 Large leek 2 Garlic cloves, minced 1 tb Olive oil 6 oz Can tomato paste 2 tb Dry red wine 1 ts Dill 1 1/2 ts Hungarian paprika 1/2 ts Marjoram 1/4 ts Thyme Salt & pepper to taste Cut all but 1/2 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 1/4" 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tomato-Zucchini Casserole Categories: Casseroles, Vegetarian Servings: 4 1 1/2 ts Chili powder 1 tb Parsley flakes 1/2 ts Garlic powder 1/2 ts Onion powder 1/8 ts Salt 1/8 ts Black pepper,ground 3 c Zucchini,thinly sliced,fresh 1 lb Tomatoes,fresh,sliced 1/4 c Bread crumbs,white,fresh 1 tb Vegetable oil 1. Combine chili powder, 1 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Topig (Lenten Chick Pea Kofta) Categories: Armenian, Main dish, Vegan Servings: 8 2 c Chick peas 6 c -Cold water 2 sm Potatoes; boiled in jackets 1 1/2 ts Salt Freshly ground white pepper ----------------------------------FILLING---------------------------------- 3 lg Onions; halved & sliced 2 tb -Water 1/4 ts Ground allspice 1/2 ts Ground cumin 1/3 c Pine nuts 1/3 c Currants 3/4 c Tahina Salt Freshly ground black pepper ----------------------------TO FINISH AND SERVE---------------------------- -Boiling, salted water Olive oil Ground cinnamon or paprika Lemon wedges Parsley sprigs 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Trio of Grains with Sweet Corn Coulis Categories: Vegetarian, Vegan, Main dish, Grains Servings: 6 ----------------------------------COUSCOUS---------------------------------- 1 c Cooked Couscous 1 1/2 tb Cucumber, finely diced 1 1/2 tb Pine Nuts, roasted 1 1/2 tb Mint, fresh, finely minced 1 1/2 tb Lemon Juice 2 tb Tomato Concasse (see note) 1 tb Herb-Infused Olive Oil Salt and Pepper, to taste --------------------------------BASMATI RICE-------------------------------- 1 c Basmati Rice, cooked 2 tb Spinach, chopped and sauteed 2 tb Tomato Paste 1 1/2 tb Zucchini, blanched and - finely diced Salt and Pepper, to taste -----------------------------------QUINOA----------------------------------- 1 c Quinoa, cooked 2 tb Shiitake Mushrooms, finely - sliced and sauteed 2 tb Shiitake Mushroom Duxelles - (see note) 1 tb Red Bell Pepper, roasted and - finely chopped 1 1/2 ts Tarragon, fresh, finely - chopped 1 1/2 ts Hazelnut Oil Salt and Pepper, to taste -----------------------------SWEET CORN COULIS----------------------------- 6 Ears Sweet Corn (in husks) 1 tb Water (up to double amount) Salt and Pepper, to taste ---------------------------------GARNISHES--------------------------------- Sage Leaves, fried - (see note) 1 pn Finely Julienned, lightly - fried Zucchini (see note) 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 3/4 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Tuscan Bread Categories: Breads, Italian Servings: 1 1 oz Fresh yeast; -=OR=- 2 pk -Instant dry yeast granules 1 1/4 c Warm water (125F) 2 1/4 c Unbleached white flour 1/4 c Whole wheat flour 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 1/4-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Usal (A Mung-Bean Curry) Categories: Vegan, Indian Servings: 2 1 c Mung beans - cooked - (Save the water) 1 md Onion - chopped fine 1 1"piece of ginger - grated 3 Garlic cloves - minced 1 md Tomato - chopped 1 ts Cumin seeds 1 Green chile (opt); chopped 1 ts Cayenne (optional/to taste) 1 pn Turmeric 1/2 ts Cumin powder; -AND- 1 ts Coriander powder; -OR- 1 ts -curry powder ----------------------------------GARNISH---------------------------------- Lemon juice Cilantro; chopped 2 ts Oil 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegan Chocolate Sponge Cake Categories: Cakes, Desserts, Vegetarian, Vegan Servings: 8 2 c Self-rising flour -(pref. 85% whole-wheat) 1/4 c Cocoa powder 3 ts Baking powder 1 1/3 c Vanilla sugar -OR- Superfine sugar 9 tb Sunflower oil 1 1/2 c Water Vegan margarine -for greasing --------------------------------TO DECORATE-------------------------------- 1 Qty. Chocolate Fudge Icing -OR- Chocolate Buttercream Dark chocolate -coarsely grated Confectioners' sugar -------------------------VEGAN LEMON CAKE VARIATION------------------------- 1/2 c -additional flour 2 tb -Lemon juice 1 -Lemon, rind grated Preheat the oven to 325 F. Grease two 8- to 8-1/2-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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegan Fruit Cake Categories: Cakes, Holiday, Vegetarian, Vegan Servings: 8 2 1/2 c 100% whole wheat flour 1 ts Mixed spice 1/4 lb Vegan margarine; PLUS: 4 tb Vegan margarine 1 c Real Barbados sugar 1 1/2 c Mixed dried fruit 1/4 c Mixed candied peel 1/4 c Glacé cherries -rinsed and halved 1 Orange; rind grated 2 tb Ground almonds 1/4 c Blanched almonds; chopped 1/2 c Soy milk or water 2 tb Vinegar 3/4 ts Baking soda Extra vegan margarine -for greasing 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 2-1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegan Macaroni & "Cheese" Categories: Vegetarian, Pasta Servings: 4 3 c Cooked elbow macaroni 1/4 c Dry sherry 2 ea Green onions, thinly sliced 2 ea Plum tomatoes, coarsely -- sliced 2 tb Chives, minced 1 ts Cornstarch 1 c Cold vegetable broth 1 c Shredded tofu cheddar 1 tb Dijon Freshly black pepper Salt to taste 1/2 c Toasted bread crumbs Lightly oil a 1 1/2-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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegan Pasta Al Pesto Categories: Vegetarian, Italian, Pasta, Main dish Servings: 4 1/2 c Minced spinach leaves 1/2 c Minced fresh parsley 1 tb Dried basil 1 tb Olive oil, extra-virgin 3 ea Garlic cloves, minced 1 tb Light miso 1/4 c Pine nuts, toasted Place all ingredients in a blender & puree to a smooth paste. Toss with hot pasta of your choice. "Vegetarian Times" September, 1991 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Mafe Categories: African, Vegetarian, Main dish Servings: 6 2 lg Onions, chopped 4 tb Peanut oil 2 c Squash 4 ea Turnips 4 md Potatoes, quartered 2 lg Carrots, chopped 1/2 sm Cabbage, chopped 2 lg Tomatoes, chopped 1 bn Chard 2 ea Chili peppers 2 c Tomato sauce 3/4 c Peanut butter 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Sausage (Hoy Jaw) Categories: Appetizers, Thai, Vegetarian, Vegan Servings: 4 1 tb Flour 2 tb -Water 1 ts Coarsely chopped garlic 1 ts Coriander root -- (coarsely chopped) 1 ts Whole black peppercorns 2 tb Oil 2 oz Taro; peeled -- and coarsely chopped 1 Carrot (more if desired) -- coarsely chopped 1/2 c Water chestnuts -- coarsely chopped 2 oz Pre-soaked Chinese mushrooms -- coarsely chopped 1/2 c Beansprouts; coarsly chopped 2 tb Light soy sauce 1 ts Sugar 3 lg Beancurd sheets Oil; for deep-frying ---------------------------------TO GARNISH--------------------------------- Lettuce Mint leaves 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 1/4-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce. Vatcharin Bhumichitr "Thai Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Risotto Categories: Main dish, Chinese, Vegetarian Servings: 4 4 ea Celery sticks, sliced 1 ea Green pepper, chopped 4 oz Carrots, sliced 2 lg Onions, chopped 2 tb Olive oil 2 ea Garlic cloves, crushed 8 oz Walnut pieces 6 oz Long grain rice Salt & pepper 1 pt Vegetable stock 1 lb Tomatoes, peeled & quartered 4 oz Black olives 4 oz Sweet corn 4 oz Frozen peas 4 tb Chopped fresh herbs 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Jalfrezi Categories: Indian, Vegetarian, Vegetables, Side dish Servings: 4 3 oz Cauliflower florets 3 oz Carrots, julienned 1 Green pepper, diced 4 oz Green peas 4 oz Almonds 2 oz Cashews 1 md Onion, chopped 1/2 c Water 1/2 c Vegetable oil 2 ts Black pepper 2 ts Chili powder 1 lg Potato, boiled & diced 1 lg Tomato, diced 2 ts Mint Salt, to taste 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Loaf Categories: Main dish, Vegetarian, Vegetables Servings: 4 3 tb Vegetable oil 2 ea Garlic cloves, minced 1 lg Onion, diced 1 ea Green pepper, diced 2 ea Celery stalks, diced 2 ea Carrots, diced 1/2 lb Fresh mushrooms, sliced 2/3 c Tamari 1 ea Salt to taste, if needed 1 ts Parsley 1/4 ts Cayenne pepper 4 lg Potatoes, boiled & mashed 1/4 c Soy milk 1/3 c Vegetable oil 3 tb Orange juice 1/2 ts Salt 1 1/2 c Whole wheat flour 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Patties with Peanut Sauce Categories: Main dish, Vegetarian Servings: 4 3/4 c Yellow split peas, soaked 1 1/2 c Water 1 c Chopped onions 2 ts Chopped garlic 1/2 tb Minced ginger root 1/2 ts Cumin 1/4 ts Cayenne 1/2 ts Salt 1/2 ts Black pepper 1/2 c Chopped cilantro 1 ts Fresh lemon juice 1/2 c Wholewheat breadcrumbs 4 tb Safflower oil 1 ea Southeast Asian peanut sauce Drain peas & rinse well. Place in medium pot with water & 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Enchiladas Categories: Main dish, Mexican, Vegetarian Servings: 2 4 ea Corn tortillas 1/2 c Salsa sauce 1 ts Olive oil 1/3 c Thinly sliced onions 1 ea Garlic clove, sliced 1/2 c Cubed eggplant 1/4 c Grated zucchini 1 tb Sherry, optional 1/4 cn Diced green chilies 2 tb Minced cilantro 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Curry with Cashews Categories: Main dish, Vegetarian, Curries Servings: 4 1 tb Ghee 2 ea Garlic cloves, chopped 1/4 ts Cayenne 2 ts Coriander 1 ts Cumin 1 ts Turmeric 1 ea 3/4" piece of ginger, sliced 2 md Eggplants 1 sm Cauliflower, divided into -- florets 2 md Potatoes, diced 4 oz Green beans, chopped 1 ea Fresh green chili, chopped 2 oz Grated coconut 4 oz Boiling water 1 lb Tomatoes, skinned & chopped Salt 4 oz Toasted cashews 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Bean & Noodle Casserole Categories: Casseroles, Vegetarian Servings: 8 1 1/2 c Onion,diced 1 1/2 c Celery,diced 3 tb Salad oil 1/3 c Flour,whole wheat 3 c Veggie broth 1 Potato,medium,peeled/grated 1/2 lb Mushrooms,fresh,sliced 1 Tomato,peeled/chopped 1/2 ts Rosemary 1/2 ts Thyme 1/2 ts Sage 1/2 ts Salt,seasoned 1/4 ts Pepper,seasoned 1/4 ts Mustard,dry 2 c Soy beans,cooked 3 c Noodles,whole wheat cooked 3 Tomatoes,medium-size,sliced 1/3 c Parsley,minced 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Stew with Nut Dumplings Categories: Main dish, Vegetarian Servings: 4 1/2 lb Potatoes 1 ea Parsley sprig 1/4 lb Carrots 1 ea Celery leaf 1/4 lb Parsnips 2 oz Onions 1/4 lb Turnips 2 tb Oil 1/2 tb All purpose flour ---------DUMPLINGS---------- 2 tb Oil 4 tb Wholewheat flour 1/4 c Wholewheat breadcrumbs 1/4 c Finely chopped walnuts Cut peeled & washed vegetables into small cubes. Combine oil & 1 1/2 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Relish Categories: Relishes Servings: 1 1 1/2 kg Ripe tomatoes 2 md Onions 1 kg Zucchini 500 g Red bell peppers 500 g Green bell peppers 2 ea Garlic cloves 2 tb Salt 2 c Cider vinegar 2 c Sugar 1 c Water 1/2 c Cornflour 2 ts Thyme 1/2 ts Pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Dahl Soup Categories: Soups, Vegetarian, Vegetables, Indian Servings: 1 3 tb Yellow split peas 3 tb Mung beans 3 tb Basmati rice 2 tb Ghee 1/2 ts Turmeric 1/8 ts Asafetida 1/2 sm Seeded green chili 1 ea 1/2" piece of ginger root 2 ea Medium sized carrots, sliced 1/2 sm Cauliflower, in florets 6 ea Red radishes 5 1/4 c Stock 1 tb Cumin 1 tb Coriander 1 ts Garam masala 1/2 ts Black pepper 1 ts Salt 2 tb Minced coriander 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup Categories: Soups, Appetizers, Vegetarian Servings: 4 2 tb Oil 1 md Onion, sliced 3 c Chopped mixed vegetables 2 ts Salt 1/2 ts Black pepper 2 tb Soy sauce 1 l Water 1 bn Watercress cleaned & chopped 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Momos Categories: Tibetan, Appetizers, Vegetarian Servings: 18 2 tb Ghee 1/2 tb Minced ginger 1/2 tb Minced garlic 1/2 c Diced onion 1 ts Garam masala 1/2 ts Chili 1/4 ts Pepper 1/4 ts Salt 1 tb Soy sauce 2 c Mixed vegetables, parboiled -- finely chopped 1 c Tofu, squeezed & crumbled Momo wrappers see recipe Momo sauce - see recipe 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Soup Categories: Tibetan, Soups, Appetizers, Vegetarian Servings: 4 2 tb Ghee 1 tb Minced ginger 1 tb Minced garlic 1/2 c Onion, diced 1/4 c White flour 4 c Water 2 c Mixed vegetables, chopped 1/2 c Chopped tomatoes 1 c Tofu, drained & diced 1/4 c Green onions, chopped 1 tb Tamari sauce 1/4 ts Black pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Curry Categories: Tibetan, Main dish, Curries, Vegetarian, Vegetables Servings: 4 2 tb Ghee 1/2 ts Cumin seeds, crushed 1/2 ts Coriander seeds, crushed 1 tb Ginger root, minced 1 tb Garlic, minced 1/2 c Onion, diced 1 ts Turmeric 1 ts Garam masala 1/2 ts Chili powder 1 ea Dried red chili, minced 2 ea Bay leaves 2 c Mixed vegetables, chopped 1 c Potatoes, diced 1 c Tomatoes, diced 1 c Water 1 ts White vinegar 1 tb Tamari 1 ts Pepper 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Burgers Categories: Vegetarian, Vegan, Main dish Servings: 8 2 oz Bulgur wheat 1/4 c Canola oil 1 1/4 c Finely chopped mushrooms 1 1/2 c Finely chopped carrots 2 c Finely chopped onions 2 tb Minced garlic 3/4 c Walnuts 1/2 c Sunflower seeds 1/2 c Wheat germ 1/3 c Chopped parsley 2 tb Chopped dill 3 tb Tahini (sesame seed paste) 1 1/4 c Cooked chickpeas 3 tb Tamari 3 tb Lemon juice 1/4 ts Cayenne pepper 1/2 ts Salt 3/4 ts Freshly ground pepper 3/4 ts Ground cumin Oil -for rubbing burgers & grill 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Lasagne: Categories: Main dish, Vegetarian, Vegan Servings: 8 9 Lasagne noodles -(OR as much as needed) 1 lb Tofu 1/2 c Tomato paste (or sauce) 1 -to: 2 c Tomato sauce -(as much as desired) 1 bn Chard (or spinach) 3 tb Nutritional yeast 1/2 ts Salt 1 ts Thyme 1 ts Basil 3 tb Canola oil 3 sm Onions; -OR- 1 lb Mushrooms 3 Celery stalks 1 1/2 c Cauliflower 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Spring Rolls Categories: Appetizers, Vegetarian, Vegan, Vietnamese, Buddhist Servings: 10 1 oz Cellophane noodles - soaked in warm water for - 20 min, drained and - chopped fine 2 Squares bean curd - finely chopped 3 sm Potatoes; peeled and - cut paper thin with a - peeler and then shredded 1 tb Tree ears; soaked in - warm water 20 min, - drained and chopped 1 c Bean sprouts 1 md Carrot; peeled paper thin, - cut into 1 inch sections - and shredded 1 White part of leek; chopped 1 ds Black pepper 10 Dried rice papers - (banh trang) 2 c Peanut oil ~- 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Saute with Miso Sauce over Linguine Categories: Pasta, Vegetarian, Low-fat, Vegan Servings: 4 2 tb Safflower oil 2 Garlic cloves; minced 1/4 c Sliced shittake mushrooms 1/2 c Zucchini, sliced 1/2 c Eggplant, sliced 1/2 c Yellow pepper, sliced 8 Scallions; finely chopped 1/4 c Miso 1 c Vegetable stock 4 tb Fresh chopped parsley 1 lb Cooked linguine 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Chili Categories: Vegetables, Vegetarian, Vegan, Main dish Servings: 6 1/2 c Dry kidney beans 1/4 c Bulgur 1/2 c Olive oil 1 sm Red onion; cubed 1 sm White onion; cubed 1 1/2 tb Minced garlic 1/2 c Cubed celery 1/2 c Cubed carrots 2 tb Chili powder 2 tb Ground cumin 1/2 ts Cayenne pepper 1 tb Chopped fresh basil 1 tb Chopped fresh oregano 1 Yellow squash; cubed 1 Zucchini; cubed 1 Green bell pepper; cubed 1 Red bell pepper; cubed 1 c Sliced mushrooms 1/2 c Cubed tomatoes 1/2 c Tomato paste 3/4 c Dry white wine Salt, pepper 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Gumbo Categories: Original, Vegan, Diabetic Servings: 6 1 Onion, chopped 1/2 Green pepper, diced 2 Ribs Celery, diced 1 Garlic clove; minced 1 lb Okra, sliced, fresh, frozen 1 lb Tomatoes, fresh, or canned 2 c Corn, fresh, frozen, canned 1 ts Vegetable Bouillon granules 1/2 c White Grape Juice 1/2 c Water 1/4 ts Tabasco sauce 1/4 ts Paprika 2 tb Fresh chopped parsley 1 tb Basil or Rosemary, minced Vegetable coating spray Method: In a large heavy stew pot, place bouillon and 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Sausage (Hoy Jaw) Categories: Appetizers, Thai, Vegetarian, Vegan Servings: 4 1 tb Flour 2 tb -Water 1 ts Coarsely chopped garlic 1 ts Coriander root -- (coarsely chopped) 1 ts Whole black peppercorns 2 tb Oil 2 oz Taro; peeled -- and coarsely chopped 1 Carrot (more if desired) -- coarsely chopped 1/2 c Water chestnuts -- coarsely chopped 2 oz Pre-soaked Chinese mushrooms -- coarsely chopped 1/2 c Beansprouts; coarsly chopped 2 tb Light soy sauce 1 ts Sugar 3 lg Beancurd sheets Oil; for deep-frying ---------------------------------TO GARNISH--------------------------------- Lettuce Mint leaves 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 1/4-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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetable Pullao Categories: Vegan, Vegetarian, Indian, Side dish Servings: 8 1 c Whole mung bean -- picked over and washed 2 c Long-grain rice 4 1/2 tb Vegetable oil 1 ts Whole black mustard seeds 1 md Onion -- peeled and finely chopped 4 md Garlic cloves -- peeled and finely minced 1 ts Peeled, minced ginger 1/3 lb String beans; trimmed -- and cut into 1/4" pieces 2 ts Garam masala 1 1/2 ts Ground coriander 2 1/2 ts Salt 2 tb Finely minced parsley -- preferably Chinese 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetables with Peanut Sauce Categories: Vegetables, Vegetarian, Vegan Servings: 4 ---------------------------------THE SAUCE--------------------------------- 3 1/2 c -Water 3 tb Natural peanut butter 2 tb Cooking oil 1 md Onion; chopped 4 md Tomatoes; peeled, chopped 1 tb Tomato puree 1/2 Green pepper 1/2 ts Allspice 1/4 ts Thyme Scotch Bonnet pepper -- to taste 1/2 ts Paprika 1 Vegetable stock cube -- crumbled -------------------------------THE VEGETABLES------------------------------- 2 Yellow plantains Peanut oil; for frying 1 tb Butter (or margarine) 2 Carrots; cut lengthwise, -- then into thin sticks 1/2 lb Green beans; trimmed 1 md Onion; sliced Green onions; to garnish 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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Ginger Snaps Categories: Cookies, Vegetarian, Mark's Servings: 1 3/4 c Shortening 1 c White sugar 2 ts White vinegar 1/2 c Molasses 1 ts Salt 1 ts Cinnamon 2 ts Ginger 1/2 ts Nutmeg 2 c White flour 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 1/8 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Paella Categories: Main dish, Vegetarian, Vegan Servings: 4 1/4 c Olive oil 1 1/4 c Long-grain brown rice 1 lg Onion; peeled and sliced 2 lg Garlic cloves; crushed 1 pn Saffron strands 3 c Light Vegetable Stock -(generous measure) OR water 1/2 Lemon; thinly pared rind, - cut into thin shreds Salt Freshly ground black pepper 1 lb Washed and trimmed leeks - cut into 1-inch lengths 1/4 c Frozen peas 1/4 c Black olives, or more ---------------------------------TO GARNISH--------------------------------- Parsley; chopped 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Kishke Categories: Main dish, Vegetarian, Vegan Servings: 8 2 Celery stalks; chopped fine 1 Carrot; grated 1 lg Onion; chopped finely 1/2 c Oil 1 1/4 c Whole wheat flour 1/4 c Wheat germ 2 ts Paprika 1 ts Garlic powder 1 ds Pepper 2 tb Soy sauce 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Paella Categories: Main dish, Vegetarian, Vegan Servings: 4 1/4 c Olive oil 1 1/4 c Long-grain brown rice 1 lg Onion; peeled and sliced 2 lg Garlic cloves; crushed 1 pn Saffron strands 3 c Light Vegetable Stock -(generous measure) OR water 1/2 Lemon; thinly pared rind, - cut into thin shreds Salt Freshly ground black pepper 1 lb Washed and trimmed leeks - cut into 1-inch lengths 1/4 c Frozen peas 1/4 c Black olives, or more ---------------------------------TO GARNISH--------------------------------- Parsley; chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Vegetarian Ma Po Tofu Categories: Vegetarian, Main dish, Vegan Servings: 2 6 Dried Chinese blk mushrooms 2 3 x 2 x 1-inch pieces tofu - cut into 1/2-inch cubes 8 c Water 1 tb Canned preserved vegetable --(Szechwan, minced) -- rinsed 5 tb Cold water 2 tb Seasoned Vegetable Broth 4 ts Chili oil 1 tb Brown bean sauce 1 1/2 ts Cornstarch 1 ts Soy sauce 1/2 ts Oriental sesame oil 1/2 ts Sugar 1/2 ts Ground white pepper 2 tb Vegetable oil 1/4 c Finely chopped green onions 1 1/2 tb Minced garlic 2 ts Finely chopped fresh ginger 3/4 c Fresh or frozen peas; thawed 1/4 ts Szechwan Peppercorn Powder Cover mushrooms with hot water and let stand 1 hour. Drain; cut off stems. Rinse caps well; squeeze dry. Cut into 1/8-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 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Walnut Rosemary Quinoa Categories: Vegetarian, Vegan, Main dish, Side dish Servings: 6 1 tb Sesame oil 1 sm Onion 1 1/4 c Quinoa, thoroughly rinsed 1 sm Red bell pepper, diced 3 c Water 1 ts Tamari soy sauce 1 ts Fresh rosemary OR 1/2 ts Dried rosemary 1 c Fresh or frozen peas 1/2 c Walnuts, chopped 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Washed Lentils Categories: Indian, Main dish, Vegetarian Servings: 4 1 c Lentils 2 1/2 c Water Salt 2 ea Garlic cloves 1 ea Green chili, chopped 1 ts Black mustard seeds 3 tb Ghee 1 ts Cumin seeds Chili powder 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: West African Groundnut Stew Categories: Main dish, Vegetarian Servings: 4 2 ea Sweet potatoes 2 tb Vegetable oil 3 ea Garlic cloves, minced 3 tb Grated ginger 2 tb Coriander 1/2 ts Cayenne 1 md Onion, chopped 2 md Toamtoes, chopped 4 c Eggplant 1/2 c Stock 1 c Zucchini 2 ea Green peppers, chopped 2 c Tomato juice 1/2 c Peanut butter 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Rice with Mushrooms Categories: Rice, Company, Canadian Servings: 4 1/2 c Wild rice 1 1/2 c Water 1 ts Soy sauce 1 ts Worcestershire sauce 1 tb Ghee 1/2 c Mushrooms; sliced 2 tb Green peppers, chopped 1 sm Onion, chopped 1 ts Basil 1 tb Parsley 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Rice with Quinoa Categories: Side dish, Vegetarian Servings: 3 2 1/2 c Water 1 ts Soy sauce 1/2 c Wild rice, washed & soaked 1/2 c Quinoa 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Rice and Hazelnut Salad Categories: Salads, Nuts, Madison Servings: 6 3/4 c Wild rice 1/2 ts Salt 1/2 c Hazelnuts 5 tb Currants 1 lg Orange, juice only Citrus Vinaigrette - with Hazelnut Oil - (See RECIPE) 1 sm Fennel bulb - cut into small squares 1 Crisp apple Freshly ground black pepper Salt 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Rice with Chestnuts Categories: Side dish, Vegan, Sass Servings: 6 1 tb Oil 5 md Shallots - peeled and finely chopped 2 Celery ribs; finely chopped 1 c Wild rice; rinsed 1/3 c Dried, peeled chestnuts 1/4 c Dried currants 2 ts Aniseed 1/4 ts Sea salt; or to taste 4 c Water 1 ts Finely chopped orange zest -OR- grated 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Rice Crepes Categories: Main dish, Vegetarian, Vegan Servings: 4 -----------------------------------CREPES----------------------------------- 2 tb Egg replacer (or arrowroot) 1 1/2 c Water 1 c Soy milk 1 ts Salt 4 tb Oil 2 c Flour 1/2 Garbanzo flour ----------------------------------STUFFING---------------------------------- 3/4 c Wild rice, uncooked 2 3/4 c Stock 1/4 md Onion; minced 2 sm Stalks celery; sliced thin 2 tb Unrefined corn oil 3/4 md Onion; chopped coarse 1/4 lb Button mushrooms - sliced thick 6 Shiitake - fresh or reconstitued, - quartered or eighthed 1/2 Oyster mushrooms -OR- chanrerelles mushrooms -If using oysters, separate -them into small clumps, -if using chanterelles, -halve them 1 lg Tomato; chopped 1/2 ts Powdered sage 1 pn Powdered thyme 1 tb Shoyu Salt and pepper; to taste -----------------------------NUTTY ALMOND SAUCE----------------------------- 3 tb Unrefined corn oil -OR- soy margarine 4 tb Unbleached flour 2 1/2 c Soy milk; heated 1/2 c Almonds 1/4 md Onion; separated into leaves 4 Cloves White pepper; to taste 3 ds Freshly grated nutmeg Salt; to taste FOR CREPES: Blend the egg replacer w/1/2C 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) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wild Rice Categories: Vegetables, Vegetarian, Mark's Servings: 2 1/2 c Celery 1/2 c Onion 1/2 c Parsley, grated 1/2 c Ghee 10 oz Tofu 2 c Water 1/2 c Wild rice 1/2 c Short grain brown rice 3 tb Lemon juice 1/2 ts Rosemary 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wonton Soup Categories: Soups, Chinese, Appetizers Servings: 6 1 1/2 c Bok choy 1 tb Peanut oil 6 c Vegetable stock Salt & pepper 25 ea Wontons 3 ea Scallions, thinly sliced -- on the diagonal 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Wontons Categories: Chinese, Appetizers, Side dish Servings: 1 2 tb Peanut oil 1 1/2 tb Grated fresh ginger 2 md Garlic cloves, pressed 2 ea Tofu cakes, crumbled 1/2 c Finely chopped scallions 2 ts Dark sesame oil 2 tb Tamari soy sauce 50 ea Wonton wrappers Bowl of lukewarm water Cornstarch for dusting 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Yellow Rice Categories: Indian, Side dish, Rice, Vegetarian Servings: 4 3 tb Ghee 1 md Onion, chopped 1/2 ts Turmeric 2 ea Bay leaves 4 ea Cloves 4 ea Black peppercorns 2 ea 1" cinnmaon sticks 2 ea Black cardamom pods 2 c Brown rice, presoaked 3/4 c Water 3 tb Green peas 1 ts Salt 1 pn Saffron 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" ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zesty Green Split Peas Categories: Vegan, Low-fat, High fiber, Legumes Servings: 1 2 c Green split peas;uncooked 8 c -Water 2 Bay leaves 1/2 ts Ground tumeric 1 ts Salt 2 tb Canola oil;(I used 2 Tsp) 2 ts Ginger; peeled & minced 2 ts Jalapenos; seeded & chopped 4 tb Black mustard seeds; ground* 3 tb -Water 3 oz Coconut, shredded sweetened 1 pn Soy margarine (optional) --------------------------------FOR GARNISH-------------------------------- Cilantro, chopped (optional) *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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini Squash Burgers Categories: Vegetarian, Vegan, Burgers Servings: 24 5 Zucchini (or any other -variety of summer squash) 2 tb Oil 4 Garlic cloves 4 lg Onions, diced 2 Carrots, diced 1 Green pepper, diced 5 tb Tahini or peanut butter 3 tb Tamari 1/2 ts Paprika 1/2 ts Oregano 1/2 ts Basil 1/2 ts Sea salt 1/8 ts Red pepper (optional) 1/2 c Sesame seeds 1/2 c Sunflower seed meal 1 c Corn meal, or flour, or soy -powder Slice the zucchini and place in a large pot with 1/2 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 ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: Zucchini W/toasted Almonds Categories: Side dish, Vegetables, Vegetarian, Vegan Servings: 6 4 md Zucchini 1/2 tb Olive oil 1/2 tb Pressed garlic Salt; to taste 1/2 tb Lemon juice 3 tb Sliced almonds - pan toasted until golden Slice zucchini lengthwise into 1/4" 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) -----