Monster Media 1994 #1

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---------- Recipe via Meal-Master (tm) v8.00 Title: "Butter" Categories: Appetizers, Spreads, Dips, Vegan Yield: 1 servings 3/4 c Hot, cooked cornmeal 1/2 c Water 1/4 c Coconut 1/2 ts Salt Blend all ingredients till smooth. Use on bread & vegetables, but note that it does not melt well. JoAnn Racho, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: African Green Pepper & Spinach Categories: Side dish, African, Vegetables Yield: 4 servings 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 (C) 1993 General Mills, Inc. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: African Squash & Yams (Futari) Categories: Side dish, African, Vegetables Yield: 6 servings 1 sm Onion, chopped 2 tb Oil 1 lb Hubbard squash, pared -- & cut into 1" pieces 2 md Yams pared, cut to 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 (C) 1993 General Mills, Inc. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Akpith (Corn/maize and bean flour snack) Categories: Snacks, Breads, African, Vegan Yield: 6 servings 1 1/2 c Corn/maize meal 1/2 c Soy flour 1 1/2 tb Baking powder 1/2 ts Chili powder (optional) Sugar to taste 1 c Water Oil Salt and pepper Corn/maize was introduced to Africa from Latin America by the Portuguese, mainly to provision their slave ships. The grain was quickly accepted because it grew rapidly and undemanding in cultivation. The name 'maize' comes from 'mahiz', the word used by the Caribbean Taino Indians from whom the Europeans probably first learned about the crop. in North American the English settlers were shown it by local Indians. 'Corn' was a general name given to any grain, so they called it simply 'Indian corn'. Columbus noted that maize was "most tasty boiled, roasted or ground into flour". And in southern Ghana today a common food is 'kenkey', fermented corn/maize flour balls, wrapped in corn/maize leaves and steamed. Akpith, this recipe, is more straightforward. DIRECTIONS: =========== In a large saucepan, boil the water and then in half of the corn/maize meal and all the soy flour to make a thick porridge. Add the baking powder, chili powder if using and sugar; season. Cook this for 10 minutes over a low heat, stirring constantly. Then remove the pan and set aside to cool for 10 minutes or so. At this point, mix in the remaining corn/maize meal and combine thoroughly, adding water to produce a stiff dough. Now pour enough oil into a pan or wok to give a depth of around 2 inches (5 cms), and heat up. While it is warming mould the dough into balls about 1 inch (2.5 cms) in diameter. With the oil sizzling hot, slide 4 or 5 balls carefully into the pan and cook for 2-3 minutes until they are golden brown. * Source: The World in Your Kitchen - by Troth Wells * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Almost Vegan Lasagna Categories: Main dish, Pasta, Mark's Yield: 8 servings ----------------------------------FILLING---------------------------------- 1 c Green lentils, washed 2 tb Olive oil 1 lg Onion, diced 1 md Carrot, thinly sliced 1 1/2 c Mushrooms, sliced 2 Garlic cloves, chopped 2 c Tomatoes, diced 2 tb Tomato paste 1 tb Parsley 1 ts Oregano 1 ts Marjoram 1 ts Soy sauce Salt & pepper to taste -----------------------------------PASTA----------------------------------- Lasagna strips, enough for -- 3 layers -------------------------------BECHAMEL SAUCE------------------------------- 3 1/2 c Water 1/2 c Cashews 1 ts Salt 1/2 ts White pepper 1 Bay leaf 1 ds Nutmeg ------------------------------------ROUX------------------------------------ 1/4 c Vegetable oil 1/2 c All-purpose flour ----------------------------------TOPPING---------------------------------- 1 1/2 c Mozzarella style soy cheese -- OR Italian style almond -- cheese (optional) Rinse lentils & cook for about 25 minutes until soft. Drain, reserving the stock. Heat oil in a large skillet & saute onions for 3 minutes. Add carrots, garlic & mushrooms & continue to saute for 10 minutes, stirring occasionally to prevent burning. Add cooked lentils, tomatoes, tomato paste, herbs & soy sauce. Add a little of the reserved stock if mixture is too dry. Cover & cook for 20 minutes to ensure that the flavours are well blended. Meanwhile cook enough lasagna strips to make 3 layers. Cook only till al dente. BECHAMEL SAUCE: Combine the water, cashews, salt, pepper & nutmeg in the blender & blend till smooth. Make the roux by heating the oil in a pot & stirring in the flour when hot. Slowly add the cashew milk, add the bay leaf & bring to a gentle boil, stirring constantly. When boiling, reduce heat to very low & simmer for about 1 minute or until the sauce starts to thicken. Set aside. Oil a casserole dish. Put a layer of lasagna in the bottom & layer with the lentil mixture followed by the bechamel sauce. Repeat, ending with a layer of bechamel. Top with shredded soy cheese if desired. Bake at 350F for 35 minutes. Let stand for 10 minutes before serving. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Anasazi Bean Stew with Cornmeal Dumplings Categories: Main dish, Vegetarian, Vegan, Legumes Yield: 4 servings 1 1/2 c Anasazi beans 3 c Water 2 c Chopped onions 1 c Chopped celery 1 1/2 c Sliced carrots 1 (7") strip kombu; rinsed 3 Bay leaves 2 ts Dried savory 2 c Tomato puree 1 tb Balsamic vinegar 2 tb Low-sodium tamari -----------------------------CORNMEAL DUMPLINGS----------------------------- 1/2 c Cornmeal 1/4 ts Sea salt 1/8 ts Baking powder 5 1/4 oz Extra-firm silken tofu Combine beans, water, onions, celery, carrots, kombu, bay leaves, savory and tomato puree in a large soup kettle. Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes. Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari. While the stew is cooking, prepare the dumpling dough (below). Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes. Remove dumplings with a slotted spoon to a serving bowl. Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings. Serve immediately. Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth. Delicious with cooked greens and a tomato salad. CORNMEAL DUMPLINGS: =================== (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder. Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well. Hints: Replace 1/2 cup all purpose flour for half of cornmeal. STEW - Per serving: 526 cal, 31 g prot, 579 mg sod, 92 g carb, 6 g fat, 0 mg chol, 183 mg calcium DUMPLINGS - Per serving: 55 cal, 4 g prot, 125 mg sod, 6 g carb, 2 g fat, 0 mg chol, 51 mg calcium From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Anne's Summer Salad Categories: Salads, Vegetables Yield: 4 servings 3 sm Eggplants 1/2 Green pepper 1 lg Tomato 3 lg Celery stalks 3 sm Potatoes, new 12 Black olives ----------------------------------DRESSING---------------------------------- 1/2 c Olive oil 3 tb Red wine vinegar 2 Garlic cloves, minced 1 ds Pepper 1 ds Basil Eggplant & Peppers: Peel, slice eggplants. place in colander and salt lightly. Let stand 1/2 hour. Preheat grill*. Grill eggplant slices and green pepper. (Eggplant should be lightly browned and outer green pepper skin charred). Place green pepper in paper bag, let stand 1/2 hour. peel green pepper under running water. dice eggplant slice and green pepper. Place in large bowl. Potato: Boil potatoes until tender (about 10 minutes). Cool. peel, dice and place in bowl with other vegetables. Other vegetables; Peel, seed and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes, celery and olives in bowl. mix well. Dressing: Mix olive oil, vinegar, garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let marinate at room temperature at least 1/2 hour and then put in fridge. Toss and stir occasionally. *I used stovetop grill but a BBQ or broiler could be used. Recipe by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Another Garlic Soup Recipe Categories: Soups, Appetizers, Health, Vegetarian, Mark's Yield: 6 servings 2 Heads of garlic, peeled & -- minced 2 tb Onion, chopped 2 tb Olive oil 2 tb Tomato paste 4 c Stock Salt & pepper Combine garlic & onion in a bowl. Heat oil in a pot. Add garlic & onion & saute till soft. Do not brown. Add tomato paste. After a few minutes, stir in stock, salt & pepper. Simmer for 15 minutes. Serve with croutons if desired. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Antipasto Salad I Categories: Salads, Pasta, Appetizers, Vegetarian Yield: 8 servings ---------------------------------VEGETABLES--------------------------------- 1 sm Cauliflower, cut into small -- small flowerettes 3 lg Carrots, thinly sliced 1 Green bell pepper, diced 1 c Black olives 2 1/2 c Pasta, rotini ----------------------------------DRESSING---------------------------------- 1 1/4 c Oil, vegetable or corn 3/4 c Cider vinegar 2 Garlic cloves, minced 1 tb Sugar Salt & pepper VEGETABLES: 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) v8.00 Title: Apple and Oats Betty Categories: Desserts, Vegan, Fruits Yield: 12 servings 6 Baking apples 1 ts Lemon juice 1/2 ts Ground ginger 1 ts Cinnamon 2 tb Apple juice concentrate -- thawed 1/2 c Chopped almonds 1/4 c Chopped cashews 1/2 c Chopped pecans 1 c Rolled oats 1/2 ts Baking soda 3 tb Maple syrup Preheat oven to 350 F. Lightly oil and 8" x 8" baking dish. Peel, core and slice apples. Combine with lemon juice, ginger, half the cinnamon and apple juice concentrate. Spoon int baking dish. Mix nuts, oats, remaining cinnamon, baking soda and syrup. Sprinkle over apple mixture. Bake until topping is golden brown, about 20 to 25 minutes. Serve warm. Per serving: 162 cal. 6 g prot, 106 mg sod, 19 g carb, 8 g fat, 0 mg chol, 32 mg calcium * Source: Vegetarian Gourmet, Autumn 1993 * Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Apricot Creme Tart Categories: Desserts, Tarts, Fruits, Bakery Yield: 6 servings 8 Leaves phyllo 1 c Dried apricots 1/2 c Honey 2 c Water 1/2 ts Agar-agar powder 8 oz Tofu 1/2 ts Vanilla 2 tb Lemon juice 16 oz Can apricot halves 1/4 c Apricot jam 1 oz Melted chocolate, optional Preheat oven to 350F. Spray a 9" pie tin with non-stick spray. Place in a leaf of phyllo pastry & spray it. Fold edges inwards so they don't extend beyond the rim of the pan Repeat the procedure till the pan is covered. Bake for 15 to 20 minutes till crispy brown. Place dried apricots, honey & water in a saucepan & simmer gently till apricots are soft & liquid is a heavy syrup. Dissolve agar-agar powder in 2 tb water & add to mixture, simmering for a couple of minutes. Transfer to a processor. Add tofu, vanilla & lemon juice & process till smooth. Pour into the crust. Drain canned apricot halves & arrange on the pie. Melt jam & brush on top of tart. If desired, melt chocolate & drizzle over the top in a zig zag fashion. Chill 1 hour at least before serving. "Vegetarian Times", December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Asparagus Crepes with Mushroom Dill-Sauce Categories: Main dish, Vegetarian, Valentine's Yield: 2 servings -----------------------------------CREPES----------------------------------- 1/2 c Whole wheat pastry flour 1/4 ts Salt 3/4 c Soymilk 1 ts Safflower oil -----------------------------------SAUCE----------------------------------- 1 tb Margarine 1 sm Onion, quartered & thinly -- sliced 1 Garlic clove, minced 1 c Small white mushrooms, slice 1 tb + 1 ts flour 3/4 c Soymilk 2 tb Fresh minced dill 1/2 ts Dried tarragon 2 ts Lemon juice Salt & pepper to taste ----------------------------------FILLING---------------------------------- 24 Slender asparagus stalks CREPES: Combine flour & salt in mixing bowl. Make a well in the centre & pour in the soymilk & oil. Beat till smooth. Heat a 6 or 7-inch skillet. when hot, pour in 1/4 c of batter & tilt skillet till it's evenly coated. Cook over moderate heat till lightly browned on the bottom. Flip & brown the other side. Remove & set on a plate. Repeat with the rest of the batter, you should have 6 crepes. SAUCE: Heat margarine in a small pot. Add onion & garlic & saute over moderate heat till onion is golden. Add mushrooms & cover. Cook till the mushrooms are limp & juicy. Sprinkle in the flour & stir till it disappears. Slowly pour in the soymilk, stirring. Bring to a simmer, then stir in the dill & tarragon. Cook at a simmer till the sauce thickens. Stir in the lemon juice & season to taste. Remove from heat & cover. FILLING: Trim about 1/2-inch of the asparagus stalks & scrape off any tough looking skin. Cut stalks in half & steam till tender crisp. ASSEMBLE: Place 6 asparagus stalks in the centre of each crepe, letting the tips protrude from the top & overlapping the halved stalks in the centre if necessary. Spoon a very small amount of sauce over the asparagus. fold one end of the crepe in towards the centre & overlap the other end over it. Arrange the crepes, folded side down, in an oiled, shallow baking dish. Spoon remaining sauce evenly over the crepes. Bake in a preheated 350F oven until just heated through. Serve at once. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Autumn Breakfast Squash Soup Categories: Breakfast, Soups, Vegetarian, Vegan, Pickarski Yield: 2 servings 2 c Diced butternut squash -- (peeled) 1 c Diced carrots 1/2 c Diced onions 1 tb Canola oil 1 tb White miso 3/4 c Water ----------------------------------OPTIONAL---------------------------------- 1 tb Orange juice concentrate -OR- more if desired -- thawed A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread. DIRECTIONS ========== Steam squash and carrots for 10 minutes. Set aside. Saute onions in oil until translucent. Dissolve miso in water. Place all ingredients in a blender and puree. Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg chol, 112 mg calcium * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Avocado Butter Categories: Appetizers, Spreads, Dips, Vegan Yield: 1 servings 3/4 c Mashed avocado 1 tb Lemon juice 1/8 ts Salt 1/2 ts Onion powder 1/8 ts Garlic powder Blend all ingredients till smooth. Keep refrigerated. JoAnn Rachor, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Avocado Stuffed Tomatoes Categories: Salads, Appetizers, Snacks Yield: 4 servings 4 Fresh tomatoes 1 Ripe avocado 2 dr Lemon juice 1 pn Chili powder 1 sm Handful of alfalfa sprouts 2 tb Chopped celery or green bell -- pepper 1 ts Chopped parsley 1 pn Coriander Salt Cut tops off tomatoes & scoop out insides. Save insides for another dish. Mash avocado & mix with the rest of the ingredients. Stuff into the tomato shells. Particularly good as an appetizer to a Mexican meal. King & Scott, "Food for Thought" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Baba Gannouj I Categories: Appetizers, Lebanese, Vegetarian Yield: 8 servings 6 lg Eggplants 2 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) v8.00 Title: Baba Gannouj II Categories: Side dish, Middle east, Snacks, Lunch, Brunch Yield: 12 servings 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) v8.00 Title: Baigan Aur Tamaatar Categories: Side dish, Indian, Vegetables Yield: 2 servings 1/2 lb Eggplant 2 tb Ghee 1 sm Onion, chopped finely 1 Garlic cloves, sliced 1/2 ts Turmeric 1 Bay leaf 1 1" cinnamon stick 1/2 ts Salt 3/4 ts Cayenne pepper 1 sl 1/2" ginger 2 md Tomatoes 1 ts Garam masala Wash & slice aubergines. Heat ghee & when hot, saute the onion & garlic 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. Michael Pandya, "Indian Vegetarian Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Baked Apples And Chestnut Puree Categories: Desserts, Bakery, Low-fat, Vegan Yield: 6 servings 1 lb Fresh chestnuts OR 1 1/2 c Canned or bottled chestnuts --OR 4 oz Dried chestnuts, cooked 1/3 c Soy milk 1/3 c Apple juice 5 tb Maple syrup 1 ts Cinnamon 1/4 ts Nutmeg 1/3 c Raisins or currants 6 Sweet apples Few tb lemon juice Additional cinnamon 3/4 c White wine 3 tb Margarine 1 Cinnamon stick Mint leaves & thin orange -- slices for garnish Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in colour. To prepare canned chestnuts, cook in their liquid till heated through. To prepare dried chestnuts, cook according to package directions. Drain & rinse hot chestnuts under cold water. Cut off flat part with a sharp knife & scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg. Fold in raisins or currants. Peel apples & remove core from top, leaving the bottom intact. Hollow out the apple leaving a 1/2" shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with the chestnut puree. Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish & pour wine & remaining syrup around the base of the apples. Add margarine & cinnamon stick to the pan. Bake 30 to 40 minutes, basting occasionally with the wine mixture. Garnish & serve. "Vegetarian Times", December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Baked Bean Creole Categories: Main dish, Cajun, Vegetarian Yield: 4 servings 1 lg Onion, chopped 1 Garlic clove, crushed Oil for frying 2 Green bell peppers, diced 3 Celery stalks, sliced 2 tb Flour 1 cn Tomatoes 1 cn Tomato paste 1 pn Basil 1 pn Rosemary 2 c Cooked beans of your choice 1/2 c Breadcrumbs Water Saute onions & garlic lightly in oil. Add pepper & celery. Fry for several minutes til ltender. Stir in the flour & add tomatoes. Add tomato paste & herbs & beans. Mix in breadcrumbs. Add a little water if too dry. Spoon into oiled casserole & sprinkle breadcrumbs on top. Bake for 30 minutes at 350F. Serve with rice & salsa sauce. Toronto Vegetarian Association ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Baked Flatbread with Garlic (Lahsooni Naan) Categories: Breads, Indian, Vegetarian, Vegan Yield: 12 servings 4 c Unbleached all-purpose flour 2 ts Baking soda 1 ts Cream of tartar 1/4 ts Sea salt 1/2 c Water 1 tb Egg replacer 1 c Soymilk or lowfat milk 2 tb Canola oil 1/4 c Olive oil or melted ghee 2 Garlic cloves; minced Combine flour, baking soda, cream of tartar and salt. Set aside. Whisk water and egg replacer. Mix egg replacer, soy milk and canola oil in a large bowl. Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours. Preheat oven to 400 degrees F. Lightly oil baking sheets. Saute garlic in olive oil for 2 minutes. Set aside. Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes. Divide dough into 12 equal pieces and roll each into a ball. Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top). Place on baking sheets and brush with garlic oil. Bake on middle rack for 6 to 8 minutes. Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg chol, 63 mg calcium HINT: After baking, place under broiler to brown. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Banana Condiment Categories: Conserves, Zaire, Kwanzaa, Fruits Yield: 1 servings 5 Very ripe bananas Juice of 1 lemon 1/4 c Raisins At least 1 day before, place bananas in fridge to blacken. Mash bananas till almost smooth. Add juice & raisins. In a pot, bring to a boil, stirring constantly till mixture thickens, about 10 minutes. Cool slightly before serving. Can be stored in the fridge for 2 or 3 weeks. Serve with jolof rice. Makes 1 cup. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Banda Kopir Tarkari (Vegetables stir fried with spices) Categories: Side dish, Indian, Bangladesh, Vegetables Yield: 4 servings 1/2 ts Turmeric 1/2 lb Potatoes, cubed 1 Onion, finely chopped 1 Bay leaf 1/2 ts Cumin, ground 1/2 ts Ginger, ground 1/4 ts Chili powder 4 Tomatoes, chopped 1 c Cabbage, finely sliced 1/2 c Peas Oil Salt Start by heating the oil in a heavy pan and put in the tumeric and some salt. Fry for a few seconds and then add the cubed potatoes, turning frequently so that they turn yellow from the tumeric. Cook them for 5-10 minutes (they will complete their cooking later) and remove them from the oil and set aside. Adding more oil if necessary, now saute the onion slices until they are soft and transparent. Then add the bay leaf, cumin, ginger and chili powder. Stir well and put in the tomatoes. When they have begun to break down, add the cabbage bit by bit, stirring it in well so that it is sauteed in the spices. Cover and cook gently for 3-5 minutes. Finally put in the peas and semi-fried potatoes and seasoning.Mix well, replace the cover and continue to cook for 5-10 minutes or until potatoes are ready. Troth Wells, "The World in Your Kitchen: Vegetarian Recipes" Posted by Anne Maclellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Bean and Garlic Dip Categories: Appetizers, Dips, Vegan Yield: 1 servings 2 c Fava beans, cooked 1/4 c Soy Mayonnaise 1 Garlic clove, finely chopped 1 1/2 ts Ground red chiles 1/4 ts Salt 1 ds Hot pepper Tortilla chips Mix all ingredients except tortilla chips. Cover and refrigerate 1 hour. Serve with tortilla chips. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Bean Burritos with Salsa Mexicana Categories: Main dish, Vegetarian, Vegan Yield: 10 burritos 10 Flour tortillas 2 1/2 c Dried pinto beans 6 c Water 2 md Onions; diced 1 pn Salt (optional) -------------------------------SALSA MEXICANA------------------------------- 1 1/2 md Ripe tomatoes; diced 1/4 c Diced jalapeno peppers 1/2 md Onion; diced 1 tb Chopped fresh coriander -- (cilantro) 1 Green onion; chopped Wash and drain the beans. In a large pot bring the beans, water, onions, and salt to a boil. Lower the heat, cover, and simmer, adding more water if necessary, until the beans are tender and will mash easily (approximately 3 hours). Blend the ingredients for the salsa in a small bowl. Set aside. Drain and mash the beans with a potato masher or electric mixer. Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in oven for 8 to 10 minutes. Spoon some of the bean mixture onto each tortilla, top with green onions and salsa, and roll into a burrito. Makes 10 burritos and 1-1/2 cups salsa. * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Beet Pesto Categories: Main dish, Italian, Pasta, Vegetarian Yield: 4 servings 4 Fresh beets with greens 1/2 ts Salt 1 Red onion, chopped 1 Hot banana pepper, chopped 2 Garlic cloves, chopped 1 c Walnuts, toasted Black pepper Trim & wash beets. Leave 1" stem, steam till tender. When beets are cooked, slip skins off under cool water & set aside. Remove leaves from stems & discard stems. Wash & dry leaves, chop coarsely. In a skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till softened. Add beet greens & cook 5 to 7 minutes. Transfer to a processor & puree with the cooked beets, cut into quarters. Add rest of ingredients & puree again, adding more olive oil if necessary. The pesto keeps refrigerated for 2 weeks or freezes. You can add parmesan cheese if you wish. "The Hamilton Spectator", Spetember 15, 1993. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Bell Pepper Dolmas in Olive Oil Categories: Side dish, Turkish, Vegetables, Buffet Yield: 4 servings 6 sm Green bell peppers 3/4 c + 2 tb extra virg olive oil 5 md Onions, chopped 2 tb Pine nuts 1 c Long grain rice 2 sm Tomatoes, mashed 2 tb Currants 1 tb Sugar 1 tb Mint 1 ts Dill weed 1/2 ts Cinnamon 1/8 ts Allspice 1 pn Cloves 1 pn Nutmeg Salt Juice of 1 lemon Water Cut off tops of peppers & save them. Remove seeds & membranes, wash, drain & set aside. In a heavy pot, heat 3/4 cup olive oil & saute the onions & pine nuts for 15 to 20 minutes. Add rice & cook 10 to 15 minutes, stirring frequently. Add tomatoes & cook for 5 minutes longer. Blend in the currants, sugar, mint, dill, spices, salt & 3/4 c hot water. Simmer covered for 15 minutes until all the water is absorbed. Allow to cool. Mix filling well. Stuff peppers firmly but not too tightly. Replace tops. Spread a sheet of wax paper in bottom of skillet. Stand peppers upright, side by side on the paper. Combine 1 cup hot water with 1/4 ts salt & 2 tb olive oil. Pour over peppers. Plce a plate upside down over them to act as a weight. Cover & cook for 40 to 50 minutes. Serve cold, sprinkled with lemon jiuice as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Berry Almond Bundt Cake Categories: Bakery, Cakes, Vegan Yield: 16 servings 2 c Unbleached all-purpose flour 3/4 c Cornmeal 1 ts Cream of tartar 2 ts Baking soda 1 c Light soy milk 2 ts Lemon juice 2 tb Egg replacer, -=OR=- 1/2 c Water 1 c Natural applesauce 1 1/2 c Brown sugar 1/3 c Light corn syrup 1 ts Vanilla extract 1 ts Almond extract 2 c Dried cranberries 3/4 c Ground almonds Preheat oven to 350F. Grease and flour a bundt pan. Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside. Mix soy milk and lemon juice and set aside. Whisk egg replacer and water until light and foamy. Set aside. Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts. Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition. Fold in cranberries and almonds. Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling. Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar. "Vegetarian Gourmet", Autumn 1993 Typed by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Berry Pecan Cornbread Categories: Bakery, Kwanzaa, Breads Yield: 6 servings 1/3 c Silken tofu 1 3/4 c Soy milk 1/2 c Cranberry-apple juice 1/4 c Maple syrup 2 ts Vanilla 1 3/4 c Cornmeal 1/2 c Unbleached flour 1/4 c Potato starch 2 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/4 c Sesame seeds 1 1/2 c Dried tart cherries or -- cranberries 1/3 c Toasted whole pecans Preheat oven to 350F. Blend tofu with next 4 ingredients with a fork. Combine with cornmeal, flour, starch, baking powder, soda & salt; mix well & set aside for 10 minutes. Fold in sesame seeds, dried cherries or cranberries & pecans. Pour into an oiled loaf pan & bake 45 minutes. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Big Batch Lemon Muffins Categories: Breads, Vegetarian, Vegan Yield: 24 muffins 1 1/2 c Unbleached all-purpose flour 1 1/2 ts Cream of tartar 1 tb Baking powder 1/4 ts Sea salt 1/4 ts Ground nutmeg 1 1/2 c Whole wheat flour 1/2 c Wheat germ 10 1/2 oz Soft silken tofu; drained 1/4 c Lemon juice 2 tb Egg replacer 1/2 c Water 1/2 c Natural applesauce 1 c Brown sugar 1/2 c Light corn syrup 1/2 c Wht. grape juice concentrate -- (frozen, thawed) 1 ts Vanilla extract 1 ts Grated lemon peel 1/2 ts Cinnamon Preheat oven to 400 F. Oil and lightly flour muffin pans. Sift all-purpose flour, cream of tartar, baking powder, salt and nutmeg into a large bowl. Stir in whole wheat flour and wheat germ. Set aside. Place tofu and 2 tablespoons lemon juice in a food processor and blend until smooth. Set aside. In a small bowl, whisk egg replacer with water until foamy. In a medium-size bowl, mix applesauce, brown sugar, corn syrup and juice concentrate. Stir in egg replacer, vanilla, lemon peel and remaining 2 tablespoons lemon juice. Add applesauce mixture to dry ingredients alternately with tofu mixture, stirring after each addition. Fill muffin cups 2/3 full with batter and lighty dust surface of each with cinnamon. Bake until muffins are light brown and toothpick inserted into center of muffin comes out clean, about 18 minutes. Turn out to cool on a wire rack. Serve warm or wrap and store at room temperature when cool. Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg chol, 83 mg calcium From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Black Bean and Rice Salad Categories: Salads, Vegetarian, Vegan Yield: 6 servings 2 c Cooked or canned black beans -- (rinse & drained canned) 2 c Cooked rice 1 1/2 c Fresh cilantro 1/4 c Lime juice 3/4 c Oil 1/2 c Chopped onion 2 Garlic cloves; crushed Salt Freshly ground black pepper Mix the beans, rice, and cilantro together in a bowl. Place the lime juice in a small bowl and whisk in the oil. Add the onion and garlic and toss with the rice and beans. Add salt and pepper to taste. * Source: Sally Thomas (Key West, FL) * Keys Cuisine by Linda Gassenheimer * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Black Bean and Corn Salad Categories: Salads, Vegan, Main dish, Side dish Yield: 1 salad 2 c Dried black beans -- (picked over and rinsed) -OR- 30 oz -Canned black beans -- (rinsed and drained) 1/3 c Freshly squeezed lime juice 1/2 c Olive oil 1 Garlic clove; minced 1 ts Fine sea salt 1/8 ts Cayenne pepper 2 Ears corn -- (kernals cut off the cob) -OR- 1 1/2 c -(thawed) Frozen corn 1 Avocado -- peeled, stone removed, -- cut into 1/2-inch pieces 1 sm Red bell pepper; seeded -- and cut into 1/2" pieces 2 md Tomatoes -- cut into 1/2-inch pieces 6 Green onions, with tops -- finely chopped 1 Fresh hot chile pepper -- seeded and minced 1/2 c Coarsely chopped cilantro -- (optional) If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches. Place the bowl in a cool place and let the beans soak for 6 to 12 hours. Drain and rinse the beans. Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch. Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender. 1-1/2 to 2 hours (depending on the age of the beans). Thoroughly drain the beans and let them cool. Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar. Cover with the lid and shake until the ingredients are well mixed. In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro. Shake the Lime Dressing and pour it over the salad. Stir until well coated. (The salad can be prepared a few hours ahead, but don't add the avocado until serving time. Refrigerate, and adjust the seasonings before serving.) Source: May All Be Fed - by John Robbins (Including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Black Bean & Root Vegetable Stew Categories: Main dish, Vegetarian, Stews, Casseroles, Mark's Yield: 6 servings 1/2 c Black beans, soaked 1/2 md Turnip, cut into rounds & -- each round halved 1/4 ts Nutmeg 1 md Onion, sliced 2 lg Carrots, quartered 1 ts Dill weed 3 lg Potatoes, quartered 2 tb Parsley 1 md Parsnip, quartered 1/2 ts Oregano 1/2 c Green peas 1/2 c Mushrooms, halved Salt & pepper Water or stock to cover In the bottom of a large casserole dish, arrange the turnip slices & sprinkle with the nutmeg. Layer the rest of the vegetables in order, sprinkling in the herbs after each layer. Top with the soaked beans. Pour over enough water or stock to cover & season with salt & pepper. Cover with a good tight-fitting lid & place in an oven pre-heated to 300F. Cook for 3 hours. If you desire, add dumplings & cook for a further 30 minutes. NOTE: I made this recipe to emphaise the taste of the root vegetables. Add whatever vegetables & herbs you wish. I used black beans to add some protein. If exchanging legumes, be sure to use ones that can stand a lot of cooking, kidney beans or chick peas, for example. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Black Bean Hummus Categories: Appetizers, Cuban, Vegetarian Yield: 1 servings 16 oz Black beans 1 tb Tahini 3 tb Olive oil 1 Lime juiced 2 Garlic clove, sliced Salt & pepper 1 ts Ground cumin In a food procesor, combine all the ingredients & process till smooth. Cover & refrigerate till ready to use. Bring to room temperature before serving. Randlemann & Schwartz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Black Beans & Rice Categories: Main dish, Cuban, Vegetarian Yield: 8 servings 5 tb Olive oil 1 md Onion, chopped 1 md Green bell pepper, diced 2 Garlic cloves, chopped 2 1/2 c Cooked black beans 2 c Rice 4 1/2 c Water 2 ts Salt 1 Bay leaf 2 tb Olive oil 1/4 ts Cumin Black pepper to taste In a large pot, heat oil till fragrant. Add onion, bell pepper & garlic & cook till tender, about 8 minutes. Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed. It should take 15 minutes or less. Stir with a fork, cover & cook over low heat until the rice is tender. Discard bay leaf & serve hot. Randelman & Schwartz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Black Beans Categories: Main dish, Cuban, Vegetarian Yield: 8 servings 1 lb Black beans, soaked 1 Bay leaf 1 md Green bell pepper, cut into -- quarters ----------------------------------SOFRITO---------------------------------- 2/3 c Olive oil 4 Garlic cloves, chopped 1 lg Onion, chopped 1 md Green bell pepper, chopped 3 ts Cumin 2 tb Cider vinegar 1 ts Chopped green chili Cook black beans with bay leaf & green pepper until they are very tender & starting to crack open about 2 hours. Add more water as necessary. SOFRITO: In a skillet, heat the oil, add garlic, onion, bell pepper & cook, stirring until the onion is translucent, 8 to 10 minutes. Add the rest of the ingredients & mix well. Add sofrito to the beans, mix well & cok over low heat, covered, until the beans crack open, 30 to 40 minutes. Season to taste & serve. Randelman & Schwartz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Black Bean Salad Categories: Salads, Cuban, Appetizers, Vegetables Yield: 8 servings 1 lb Black beans, soaked 1 Bay leaf 1 lg Red onion, chopped 1 lg Red bell pepper, chopped 1 lg Yellow bell pepper, chopped 1 bn Fresh parsley, chopped 3 tb Chopped cilantro 3 ts Cumin 1/4 c Lemon juice 1/2 ts Tabasco Salt & pepper to taste Cook black beans with bay leaf til tender but not cracked open. When cooked, drain & cool. Remove bay leaf, toss black beans with remaining ingredients & adjust seasonings. Transfer to a serving bowl & refrigerate till shortly before serving. Serve at room temperature. Randelman & Schwartz, "Memories of a cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Black Eyed Pea Fritters Categories: Appetizers, Cuban, Vegetarian Yield: 20 servings 1/2 lb Black-eyed peas, soaked 4 Garlic cloves, crushed 2 ts Salt 1 ts Black pepper 4 tb Water Oil for frying Lime juice to taste When peas have softened, rub off skins, soak an additional 30 minutes. Drain & rinse. In a food processor, process peas, garlic, salt & pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree. Preheat oven to 250F. In a large skillet, heat 2 to 3 inches oil & fry 1 tb of the batter till its golden brown. Repeat till all the batter has been fried in this way. Keep in oven to keep hot. Serve piping hot, sprinkled with salt & lime juice. Randelman & Schwartz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Black Forest Cake Categories: Desserts, Bakery, Low-fat, Vegan Yield: 12 servings ------------------------------------CAKE------------------------------------ 1 c Water 1 c Honey 1/2 c Applesauce 1 ts Vanilla 1 ts Vinegar 2 c Wholewheat pastry flour or -- unbleached white flour 3/4 c Cocoa powder 1 tb Baking powder 1 ts Baking soda -----------------------------------SYRUP----------------------------------- 1/2 c Water 1/4 c Honey 2 Thin lemon or orange slices 1/3 c Kirsch -----------------------------------ICING----------------------------------- 3/4 c Raw cashews 3/4 c Water 2 ts Vanilla 1/2 c Honey 10 oz Firm tofu 3 oz Semi-sweet chocolate, melted 16 oz Jar pitted cherries, drained CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl & whisk well. Sift dry ingredients together & whisk into liquid mixture. Pour into greased & floured 9" cake tin & bake for 35 minutes or until springy. Cool cake completely & remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers. SYRUP: Combine first 3 ingredients in a small pot & boil for 3 minutes. Let cool & then add kirsch. ICING: In a blender, combine cashews, water & vanilla. Blend till smooth & creamy. Add honey & tofu & blend again. Set aside 2 c for the vanilla icing to go on top & sides of cake. To the rest of the mixture, add melted chocolate & 3 tb of syrup. Blend till smooth. Chill both icings before using. TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer & spread half of chocolate icing over it. Place the middle cake layer on top & brush with syrup & icing. Put down a layer of cherries & dot with a little vanilla icing to help the top layer stick. Place the top layer on the cherries & brush again with syrup. Frost top & sides with vanilla icing. Decorate with cherries & pipe rosettes if desired. Chill several hours before serving. The cake can be kept covered if not being served till the following day. However, the frosting may discolour after about 3 days. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Boiled Pot-Stickers (Shwei Jow) Categories: Vegetarian, Vegan, Chinese, Appetizers Yield: 24 servings ----------------------------------FILLING---------------------------------- 8 oz Regular or firm tofu 2 tb Black mushrooms, minced -(OR Shiitake mushrooms) -- (presoaked) 2 tb Presoaked minced tree ear 1 tb Dried lily buds, minced -- (presoaked) 1 tb Green onion, minced 1/2 ts Salt 2 1/4 ts Soy sauce 2 1/4 ts Sesame oil ----------------------------------WRAPPERS---------------------------------- 1 c All-purpose flour 1/4 c Water -------------------------------DIPPING SAUCE------------------------------- Soy sauce Vinegar Mushroom soaking liquid -OR- water Sesame oil (optional) Chile oil (optional) Mash the tofu to yield about 3/4 cup. To make the filling, combine mashed tofu with the minced ingredients, salt, soy sauce, and sesame oil. To make the wrappers, mix flour and water by hand, kneading just enough to make a ball of dough. Cover and let rest for at least an hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 12 inches inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you will have 24. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-inch wrapper. To assemble, place 1-1/2 teaspoons filling (or as much as the wrapper will hold) in an elongated mound in the center of each wrapper; fold the dough over the filling so that the edges meet. Press the edges together for a tight seal, at the same time making four or five tiny pleats, pinched tightly flush with the edge. Be sure that it is completely sealed to keep the water out and the filling in. (With commecial wrappers, it may be necessary to moisten half of the inside edge first to get a seal.) Bring 4 cups water to the boil in a pot. Immerse eight dumplings at a time for 3 minutes (add an extra minute if frozen -- do not defrost them first). Lest they break open, add a little water to slow the boil whenever it becomes too rapid. Stir occasionally in case some of them stick to the bottom (true to their name). After 3 minutes, remove the dumplings with a slotted spoon. Cook the remaining two batches in the same way. Serve hot, accompanied by small dipping saucers of soy sauce and vinegar (cider or Chinese dark), mixed in roughly equal proportions, or to taste, and thinned with water or mushroom liquid if too strong; add perhaps a drop of sesame and/or chile oil. Some people like to add a little crushed garlic, minced green onion, and/or gingerroot. Advance preparation: These can be assembled ahead and frozen. Do not defrost before cooking. * Source: The Fragrant Vegetable, by Martin Stidham * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Borscht Energy Soup Categories: Soups, Vegetarian, Vegan Yield: 6 servings 1 md Beet - scrubbed & cut into chunks 1 md Carrot; sliced 1 md Kirby cucumber - cut into chunks 1 md Green bell pepper - seeded & coarsely chopped 1 Lemon; peeled, - halved, and seeds removed 1 Ripe avocado; peeled, - stone removed & quartered 1/2 c Spinach leaves (packed) 1/2 c Alfalfa sprouts (packed) 1/2 c Chopped fresh dill 2 tb Bragg Liquid Aminos 1/8 ts Freshly ground black pepper 2 c Vegetable stock; -OR- -Vegetable bouillon Alfalfa sprouts, for garnish In a food processor fitted with the metal blade, pulse the beet, carrot, cucumber, bell pepper, and lemon until finely chopped. Add the avocado, spinach, alfalfa sprouts, dill, liquid aminos, and pepper. With the machine running, gradually add the vegetable stock and process until smooth. Transfer the borscht to a bowl, cover, and refrigerate until chilled, at least 2 hours. Serve the soup in individual bowls, garnishing each one with alfalfa sprouts. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Braided Sweet Potato Bread Categories: Bakery, Breads, Christmas Yield: 1 servings 1 pk Dry yeast 1/4 c Lukewarm water 1/4 c Safflower oil 1 ts Thyme 1 1/2 c Mashed sweet potato 3 tb Sweetener 1 c Soymilk 3 c Wholewheat flour 1 c Unbleached white flour 1/2 c Cornmeal 1 1/2 ts Salt Soymilk for brushing loaves Combine yeast & water & let stand for 10 minutes. Stir in oil & thyme, followed by potatoes, sweetener & soymilk. Stir gently till mixture is smooth. In another bowl, combine flours, cornmeal & salt. Make a well in the centre & pour in wet mixture. Mix together, then knead on a floured bowl for 10 minutes. Let rise, covered till doubled in bulk. Punch down dough & divide into 6 pieces. Roll each piece into a long coil with hands, about 1-inch in diameter. To make each loaf, braid 3 coil s & pinch ends together. Place on a floured baking sheet, cover with damp cloth & let rise till doubled in bulk. Brush tops with soymilk & bake in a preheated 350F for 40 to 50 minutes, till tops are golden. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Braised Greens with Vinegar & Sesame Seeds Categories: Side dish, Kwanzaa, Vegetables Yield: 2 servings 1/4 c Flavoured vinegar 1 Garlic clove, minced 1 lb Beet greens, coarsely -- chopped 1/4 c Water 1 pn Cayenne 1 tb Sesame seeds Heat vinegar & garlic in pot. Add greens & cook till wilted. Add water, cover & cook gently 2 minutes, adding more water as necessary to keep from sticking. Uncover, then cook until rest of liquid has evaporated. Sprinkle with cayenne & sesame seeds. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Bran Muffins Categories: Bakery, Muffins, Mark's Yield: 12 muffins 1 1/2 c All-bran 1 1/2 c Water 1 tb Cornstarch 2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1 tb Vinegar 1/3 c Molasses 1 1/4 c Flour Soak the bran in the water for about 5 minutes or so. Add the cornstarch & the molasses. Beat in the baking powder, baking soda & vinegar. Add the flour, mix well. It should be a thick but not dry dough. Add more flour or water if needed. Spoon into an oiled muffin tin. Bake at 400F for 20 minutes. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Brazil and Cashew Nut Roast with Chestnut Stuffing Categories: Main dish, Vegan Yield: 8 servings 2 tb Margarine or water 1 md Onion; finely chopped 1 Garlic clove; crushed 5 Celery stalks -- finely chopped 3/4 c Cashews, finely ground 3/4 c Brazil nuts, finely ground 1/4 c Flaked millet -- (available at some -- health food stores) 1/4 c Bread crumbs 1/2 c Mashed potatoes 2 ts Minced fresh parsley 1 ts Dried sage 1/2 ts Dried oregano 1/4 ts Ground ginger 1/4 ts Cayenne pepper 1/4 ts Curry powder 1/2 Lemon and rind, grated Dry wine, veg.broth or water Salt and pepper; to taste 1 c Chestnut puree Preheat the oven to 375 degrees F. Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes. Add the garlic and celery and cook 1 minute longer. Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind. Add enough wine, stock, or water to moisten the mixture so it holds together. Season lightly with salt and pepper and mix well. Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan. Cover with chestnut puree, then add the remaining loaf mixture. Bake for 45 minutes. If desired, serve with gravy. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Brussels Sprouts a la Greque Categories: Side dish, Buffet, Vegetables, Christmas Yield: 15 servings 4 c Water 3 lb Brussels sprouts 2 ts Red wine vinegar 2 ts Lemon zest 1 Lemon juiced Salt & pepper 1/3 c Chopped parsley 1/4 c Pimento, optional Boil water in a large pot & add brussels sprouts. Cover & cook only for 7 minutes. They should be barely tender. While the sprouts are cooking, whisk together vinegar, lemon zest, lemon juice, salt, pepper, parsley & pimento in a small bowl. Drain sprouts, transfer them to a serving bowl & toss with the lemon mixture. "Vegetarian Times", December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Bulgur Chili Categories: Vegetarian, Vegan, Main dish Yield: 4 servings 1 tb Plus 1 t. olive oil 2 Cloves garlic, chopped 1 c Chopped onions 1 c Chopped green pepper 2 c Sliced mushrooms 1 lb Canned kidney beans, rinsed -and drained 8 oz Can salt free tomato sauce 1 lb Can tomatoes, chopped, -undrained 1/2 c Bulgur, uncoooked 1/2 c Water 1 ts Dried oregano 1 ts Ground cumin 1 ts Chili powder Heat oil in a large nonstick skillet over medium heat. Add garlic, onions, green pepper, and mushrooms. Cook 10 minutes, or until vegetables are tender, strirring occasionally. Add remaining ingredients. Reduce heat to low, cover, and cook 15 minutes. Stir several times while cooking. Each serving provides: 274 cal 12 g protein 7 g fat 46 g carb 358 mg sod 0 mg chol From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder DEEANNE at 13:10 EDT ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Bulgur Pilaf Categories: Vegetarian, Vegan, Main dish Yield: 4 servings 1 tb Plus 1 teaspoon veg. oil 1/2 c Chopped onions 2/3 c Bulgur, uncooked 1 1/3 c Water 1/2 ts Paprika 1 tb Dried parsley flakes 1/16 ts Dried thyme 1/4 ts Dried oregano Heat oil in a small saucepan over medium heat. Add onions an bulgur. Cook 5 minutes, stirring constantly. Stir in remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer 15 minutes, until water has been absorbed. Fluff with a fork before serving. Per serving: 145 cal, 4 g prot, 5 g. fat, 23 g. carb, 6 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) v8.00 Title: Butter Pecan Squash Categories: Side dish, Vegetables Yield: 6 servings 1 Butternut Squash (1 1/2 lb) 1/2 c Boiling Water 3 tb Butter 1 tb Light Brown Sugar 1/2 ts Salt White Pepper to taste 1/4 c Pecans, chopped coarse 1 tb Maple Syrup Quarter squash; scoop out seeds and stringy portion; pare and cut into 3/4 to 1 inch cubes (about 4 to 5 cups). In a medium saucepan bring squah and water to a boil; cover and cook rapidly until squash in tender (about 10 minutes). Drain and mash with butter, sugar, salt and pepper. Turn into an 8" pie plate. Sprinkle with pecans and maple syrup. Broil until pecans are lightly browned. Posted by Diane Lazarus ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Butternut Squash with Wholewheat, Wild Rice & Onion Stuff Categories: Main dish, Vegetarian, Thankgiving Yield: 8 servings 4 md Butternut squashes 2 c Water 3/4 c Wild rice, rinsed 3 tb Margarine 1 c Red onion, chopped 1 Garlic clove, minced 2 1/2 c Trn wholewheat bread 1 tb Sesame seeds 1/2 ts Sage & thyme 1 ts Seasoned salt 1 c Fresh orange juice Preheat oven to 375F. Halve squashes & scoop out seeds & fibres. Place them upside down in shallow baking dishes & cover tightly. Bake for 40 to 50 minutes. Meanwhile, bring water to a boil, stir in wild rice & simmer 40 minutes, or till the water is absorbed. Heat 2 tb margarine in a skillet. Add onion & garlic & saute till onion goes limp. In a mixing bowl, combine the rice with the remaining ingredients & the saute. When squashes are cool enough to handle, scoop out the pulp & chop it. Stir into the rice mixture. Stuff the squashes, place in foil lined baking dishes & cover. Bake at 350F for 20 minutes. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cabbage & Tofu Over Rice Categories: Main dish, Finnish, Tofu, Rice, Vegetarian Yield: 4 servings ------------------------------TOFU & MARINADE------------------------------ 24 oz Pressed tofu 1 tb Vegetable oil 2 1/2 tb Tamari 1 tb Worcestershire sauce 1/2 ts Ground allspice ----------------------------------CABBAGE---------------------------------- 1 md Onion, chopped 2 tb Vegetable oil 4 c Shredded cabbage -----------------------------------SAUCE----------------------------------- 2 tb Tomato paste 1 tb Vinegar 1 ts Dill 1 ts Salt 1/2 ts Sweet Hungarian paprika Black pepper 1/4 c Water ----------------------------------TOPPING---------------------------------- 1 tb Currants Cooked rice, barley or -- mashed potatoes 1 Dill pickle, minced Bake the tofu in its marinade in a 375F for about 35 minutes, turning the cubes 2 or 3 times during the baking. Saute the onion in the oil till translucent. Add cabbage, stirring occasionally, for about 5 minutes. Combine sauce ingredients & pour over cabbage. Add currants & stir to coat cabbage evenly with the sauce. Remove from the heat. Cover the skillet & bake in a 375F oven for 30 minutes. Serve cabbage over rice, barley or mashed potatoes. Top with minced pickle & baked tofu. "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Caribbean Banana Dessert Categories: Desserts, Martinique, Kwanzaa, Bakery Yield: 6 servings 1 tb Lemon peel 1 tb Orange peel 1 tb Lemon juice 3 tb Orange juice 3 c Banana chunks 3 ts Egg replacer mixed with 4 tb Water 1/3 c Brown sugar 3 tb Pineapple juice 1 c Soy milk 1 c Breadcrumbs 2 tb Soy margarine, melted & -- cooled Preheat oven to 300F. Oil a 1 1/2 quart mould. Combine peels & juices with banana & set aside. Place egg replacer, sugar & pineapple juice in a food processor & pulse till blended. Add soy milk & bread crumbs & pulse a few more times. Spoon mixture over banana mixture. Add margarine, mix well & pour into prepared mould. Place mould in a large pan & pour in enough boiling water to reach halfway up the sides of the mould. Bake 1 hour 20 minutes, a knife inserted should come out clean. You may have to add more boiling water during the cooking time. Cool 20 to 30 minutes & then remove from the mould. Refrigerate 2 hours before serving. Reputedly Empress Josephine's favourite dessert, only try if you have a very sweet tooth. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Carob Cake Categories: Desserts, Bakery, Cakes, Vegan Yield: 1 cake 1 c White flour 1 1/4 c Whole wheat flour 1 ts Baking soda 1/4 ts Salt 1/2 c Carob powder (or cocoa) 1/2 c Sugar 1/2 c Corn oil 3/4 c Water 1 1/4 c Honey or maple syrup 1 tb Cider vinegar 2 ts Vanilla extract Sift the flours together with baking soda, salt & carob. Stir in the sugar. In a large mixing bowl, stir together oil, water, honey, vinegar & vanilla until well blended. Add dry ingredients, mixing till well blended. Lightly oil & flour 2 8-inch cake pans. Divide batter equally between the two pans & bake at 350F for 20 minutes, or until the cakes test done. Cool for about 10 minutes then turn out onto wire racks to cool completely. Ron Pickarski, "Friendly Foods" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Carob Chip Cookies Categories: Mcdougall, Desserts, Low fat, Vegan, Not tried Yield: 48 servings 3 c Whole-wheat flour 1 ts Baking soda 3/4 c Unsweetened applesauce 3/4 c Honey 2 ts Vanilla;1 ts if Watkins 3/4 c Unsweetened carob chips 1/2 c Chopped nuts;or sunflower ;seeds (optional) In a large bowl, mix together flour and baking soda. In a separate bowl, compine applesauce, honey and vanilla. Add dry ingredients to liquid ingredients. Add carob chips and nuts (if desired) and mix well. Drop cookie dough by teaspoonfuls onto a non-stick or lightly oiled cookie sheet. Flatten dough with fork. Bake at 350 for 13 minutes. Makes 48 cookies. Per cookie: 55 Cal; 1g prot; 0.9g fat; 12g carb; 0 chol; 18mg sod. From May 1990 Vegetarian Times Magazine page 37 Article by Mary McDougall Formatted to MM by J.Duckett1 (Kat) ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cauliflower and Red Lentil Curry Categories: Main dish, Indian, Vegetarian Yield: 4 servings 1/2 c Red lentils, rinsed 1 sm Onion, chopped 2 ts Madras curry powder, 1/2 ts Salt 1/4 ts Turmeric 4 Plum tomatoes, chopped 4 c Cauliflower florets 1 Jalapeno pepper, halved, -- seeded, thinly sliced 1 tb Vegetable oil 1 tb Cumin seeds 3 Cloves garlic, minced 2 ts Minced fresh ginger 1/4 ts Cayenne pepper 2 tb Fresh lemon juice 1 tb Chopped fresh cilantro 1 ts Sugar In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric, and 2 cups water; bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes. Add tomatoes, cauliflower, and jalapeno peppers and simmer, covered, until the cauliflower is tender, 8 to 10 minutes longer. Remove from heat. Heat oil in a small skillet over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger; saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro, and sugar. Taste and adjust seasonings with additional salt and cayenne. Serve over rice. "Eating Well" September/October, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chestnut and Rice Savoury Categories: Vegetarian, Vegan Yield: 1 serving 1 sm Onion 1 tb Vegetable oil 1 sm Tomato 1 c Mushrooms 1/2 c Brown rice, cooked 2 oz Dried chestnuts 2 tb Water 1 ts Yeast extract 1 ts Tomato paste Cover the chestnuts with boiling water and leave them to soak for several hours, then cook them until tender. (If the chestnuts are soaked in warm water in a wide-rimmed thermos flask, or in a warm cupboard, them may be tender enough not to require more cooking.) Chop the onion and saute it in the oil in a saucepan for about 3 minutes. Skin and chop the tomato. Slice the mushrooms. Add them to the pan and cook for a further 3 minutes or so. Add the rice and chestnuts to the pan and stir well. Then add the water, yeast extract and tomato paste. Mix together very thoroughly as it heats up so that the yeast extract is amalgamated evenly into the mixture. Continue cooking over a gentle heat until all the ingredients are well heated. * Source: The Single Vegan - by Leah Leneman (ISBN: 0 7225 1454 9) * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chestnut, Walnut & Red Wine Loaf Categories: Main dish, Loaf, Vegetarian, Christmas Yield: 8 servings 1 oz Margarine 1 Onion, peeled & chopped 1 Celery stalk, finely chopped 4 Garlic cloves, crushed 12 oz Roughly mashed fresh -- chestnuts 12 oz Cashew nuts, grated 4 oz Walnuts, grated 1/2 c Red wine or stock 3 tb Chopped fresh parsley 1 tb Brandy or lemon juice 1/2 ts Hungarian paprika 1/2 ts Thyme 1/2 ts Basil Salt & pepper ----------------------------------GARNISH---------------------------------- Tomato slices Lemon slices Parsley sprigs Set oven to 375F, 190C Gas 5. Grease & line a 2lb loaf pan with a long strip of waxed paper. Fry onion & celery in margarine for 7 minutes then add the garlic & coo a further 3 minutes. Remove from heat & add remaining ingredients. Season well with salt & pepper. Turn mixture into waxed paper lined loaf pan. Cover with foil & bake for 1 hour. Remove foil & cook another 15 minutes until the loaf is firm in the centre. Remove loaf from the oven & allow to stand 3 to 4 minutes. Loosen the edges with a knife & turn loaf out onto a serving platter. Garnish with tomato, lemon & parsley. Rose Elliot, HTV West "The Good Neighbour Show" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chick Pea Soup Categories: Soups, Cuban, Vegetarian Yield: 6 servings 1/2 lb Chick peas, soaked 2 1/2 qt Water 1 Bay leaf 2 lg Potatoes 1/4 c Olive oil 1 lg Onion, chopped 1 lg Green bell pepper, diced 3 Garlic cloves, chopped 2 c Tomatoes, diced 1 tb Tomato paste 1 c Cabbage, shredded Minced parsley for garnish Chili pieces Combine chick peas, water, bay leaf, bring to a boil & simmer 2 1/2 to 3 hours. Add potatoes & cook another 30 minutes. In a large skillet, heat oil over low & add onion, pepper & garlic. Cook, stirring, for 6 to 8 minutes. Add tomatoes & tomato paste & cook 10 to 15 minutes. When chick peas are tender, add tomato mixture & stir well. Add salt, pepper & cabbage & cook 15 minutes, covered over low heat. Discard bay leaf. Serve soup hot sprinkled with parsley & chili pieces. Randelman & Schwatrz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chickpeas in Spicy Tahini Sauce Categories: Main dish, Legumes, Vegetarian, Vegan Yield: 3 servings 1 c Dried chickpeas 4 c Water 1 tb Olive oil 1 c Chopped onion 1 ts Dried basil 2 Garlic cloves; minced 1/4 c Tahini 1 c Water 1 tb Arrowroot 1 tb Lemon juice 2 tb Salsa (hot or mild) 1 tb Low-sodium tamari Cook chickpeas in 4 cups water for 2 to 3 hours (stovetop) or 25 to 30 minutes (pressure cooker). Heat oil in a large skillet over medium heat. Saute onion and basil unti onion is nearly tender. Add garlic and continue to saute until onion is soft and translucent. Stir in tahini and 3/4 cup water. Cook, stirring constantly, until sauce thickens. Remove skillet from heat and set aside. In a small bowl, mix remaining 1/4 cup water with arrowroot, lemon juice, salsa and tamari. Add to tahini mixture in skillet. Add chickpeas and cook over high heat, stirring constantly until mixture thickens. Per serving: 372 cal, 15 g prot, 275 mg sod, 42 g carb, 19 g fat, 0 mg chol, 26 mg calcium From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chilie Tomato Salad Categories: Salads, Indian, Appetizers, Vegetables Yield: 2 servings 6 sm Tomatoes 1/2 bn Parsley, chopped 1/2 Hot green chili, chopped 1 1/2 ts Olive oil 2 tb Lemon juice 1 pn Salt & pepper 1 pn Cayenne Quarter the tomatoes. Mix parsley & chili with the tomatoes & chill. Combine the remaining ingredients & set aside to rest. Just before serving, mix the salad dressing with the salad. Adapted from Ismail Merchant's "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Glaze Categories: Bakery, Cakes, Icings, Glazes, Vegan Yield: 8 servings 1 Square unsweetened baking -- chocolate 2 tb Honey 1/2 ts Vanilla In a heavy pot, slowly melt the chocolate. Stir in honey & vanilla. Makes 1/4 cup, enough to glaze an 8" cake. Keep in refrigerator. "Vegetarian Times" April, 1991 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Chocolate Grand Marnier Souffle Categories: Desserts, Bakery, Low-fat, Vegan Yield: 8 servings 1 c Chocolate or carob chips 1 lb Firm tofu (water packed) 1/2 c Cocoa or carob powder 3/4 c Honey 3 tb Grand marnier 1 ts Vanilla 1/2 c Soy milk 1/2 c Unbleached white flour 1 ts Baking powder` Preheat oven to 350F. Place chocolate chips or carob in a bowl & place it in hot water to melt stirring with a spoon. Place remaining ingredients in a food processor & blend till smooth & creamy. Add melted chocolate & puree a few moments. Pour into a very lightly oiled 1-quart souffle dish. Bake for 40 to 45 minutes, or until the souffle has completely puffed up. Cool for 5 minutes. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Christmas Cranberry Punch Categories: Beverages, Low-fat, Christmas Yield: 16 servings 4 c Cranberry juice cocktail 2 c Orange juice 12 oz Sugar-free lemon-lime pop Whole cranberries Combine the cranberry and orange juices in a punch bowl. Pour the carbonated beverage down the sides of the bowl. Float whole cranberries on the top. 1/2 cup - 51 calories, 1 fruit exchange 13 grams carbohydrate, 0 protein, 0 fat, 3 mg sodium, 75 mg potassium, 0 mg cholesterol. "American Diabetes Association Holiday Cookbook" posted by Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cinnamon Swirl Categories: Bakery, Cakes, Vegan, Mark's Yield: 1 loaf 1/2 c Shortening 1 c White sugar 2 tb Cornstarch 2 tb Vinegar 1/2 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 1 c Water 2 c White flour -----------------------------FILLING & TOPPING----------------------------- 1 tb Cinnamon 2 tb White sugar Cream together shortening & sugar. Add the rest of the ingredients in order & mix till well combined. Combine sugar & cinnamon & mix. Grease & flour a loaf tin. Divide batter into thirds. Layer one third of the batter in the bottom of the loaf pan. Sprinkle with cinnamon/sugar mixture. Layer with another third of the batter & sprinkle with cinnamon/sugar. Spread out last part of the batter. Slice through the batter at various points with a knife to create the marbled effect. Sprinkle with remaining cinnamon/sugar. Bake at 350F for 1 hour or until the loaf tests done. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Citrus Dressing Categories: Dressings, Salads, Sauces, Vegan Yield: 2 cups 3/4 c Orange juice 6 tb Mustard 1 c Olive oil Salt and pepper; to taste Mixed lettuce In a blender, puree the orange juice, mustard, and olive oil. Season to taste. Serve over mixed fresh greens. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Citrus Vinaigrette with Hazlenut Oil Categories: Salads, Sauces Yield: 6 servings 1 Orange, grated peel only 4 tb Fresh orange juice 4 ts Lemon juice 1 ts Balsamic vinegar 1/2 ts Salt 3 Scallions, white parts only -- minced 1/4 ts Fennel seeds, crushed 5 tb Olive oil 1 tb Hazelnut oil 1 tb Chives -- sliced into narrow rounds 1 tb Chervil or fennel leaves -- chopped 1 tb Parsley, finely chopped Put the orange peel, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly. Deborah Madison, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Classic Apricot Sweet (Mudur Chere) Categories: Desserts, Fruits, Vegan, Indian Yield: 4 servings 1 lb Dried apricots 2 c Water (or more) 1/4 c Sugar 2 tb Blanched almonds; halved 4 Cardamom pods; cracked 3 sl Ginger (thin) 1 3-inch cinnamon stick -- halved Soak apricots in 2 cups water in heavy medium saucepan 5 hours. Add remaining ingredients to apricots and bring to boil. Reduce heat and simmer until thick, adding more water if syrup becomes gummy, about 15 minutes. Cool completely, cover and refrigerate. Remove cardamom, ginger and cinnamon before serving. * Source: Bon Appetit - April 1986 * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Coconut Custard Categories: Desserts, Vegan, Mark's Yield: 8 servings 2 c Hot water 1 c Shredded coconut 3/4 c Sugar 1/2 c Shortening 4 tb Cornstarch 1/2 c Flour 1 ts Salt 2 ts Vanilla extract Combine water & coconut. Let stand for 20 minutes. Blend at high speed for a few seconds. Add the rest of the ingredients. Blend till well mixed. Pour into a greased glass dish. Bake at 350F for 60-70 minutes. Cool on a wire rack & then chill in the fridge. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Coconut Sticks Categories: Bakery, Breads Yield: 1 servings 1 1/4 c Wholewheat flour 1/2 c Rolled oats 1 ts Sweetener 1/2 ts Salt 2 tb Coconut 1/4 c Cashews or almonds -=OR=- -- sunflower or sesame seeds 3/4 c Water Blend oats till fine. Remove from the blender into bowl. blend the remaining ingredients except the flour, until smooth. Stir together all the ingredients & knead for 1 minute. Pinch off 1 Tb of dough & roll between your hands to make a stick 2-3" long. Bake on an oiled cookie sheet at 350F for 25 minutes. JoAnn Rachor, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Colombo De Giraumon (Spicy Pumpkin) Categories: Side dish, Martinique, Vegetables Yield: 4 servings 1 Onion, finely sliced 1 Garlic clove, crushed 2 ts Curry powder 3 Cloves, crushed 1/2 Red chili, finely chopped 1 lb Pumpkin, cut in 1" cubes 2 Tomatoes, chopped 1 tb Sultanas 1/4 ts Sugar, optional 1 Lemon, juiced 2 tb Oil Salt & pepper First, heat the oil in a heavy pan and then add the onion. Saute until it is transparent and then add the garlic and cook that also. Next put in the curry powder, ground cloves, the chopped tomatoes, sultanas and sugar. Sprinkle the lemon juice over. Cover, and cook very gently for 30-40 minutes or until pumpkin is tender, stirring frequently to ensure that it does not catch. Season and serve to accompany main dishes and rice. Troth Wells "The World in Your Kitchen: Vegetarian Recipes" Posted by Anne Maclellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Corn Muffins Categories: Bakery, Muffins, Mark's Yield: 12 muffins 1/4 c Shortening 1/4 c White sugar 2 tb Cornstarch 2 tb Vinegar 1 ts Salt 1 1/2 c Flour 1 c Cornmeal 1 c Water Cream the shortening and sugar. Add the cornstarch, vinegar & salt. Alternately beat in the remaining ingredients, mixing well. Spoon into a well oiled muffin tin. Bake at 400F for 20 minutes or until golden. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cranberry Upside-Down Muffins Categories: Breads, Vegetarian, Vegan, Low-calorie, Low-fat Yield: 24 servings 2 c Rolled oats 2 c Light soy milk 2 c Unbleached all-purpose flour 1/2 ts Sea salt 2 ts Cinnamon 1/2 ts Nutmeg 1 ts Cream of tartar 2 ts Baking soda 1 c Brown sugar 2 tb Egg replacer; -OR- 2 -Eggs, beaten* (see note) 1/2 c Water 1/2 c Natural applesauce 3/4 c Jellied cranberry sauce Preheat oven to 400 F. Grease muffin tins. Combine oats and soy milk in a large bowl. Set aside. Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking soda. Stir in brown sugar. Whisk egg replacer and water until light and foamy. Combine egg replacer, applesauce and oat mixture. Mix well. Add dry ingredients and mix just until blended. Do not overmix. Place 2 teaspoons of cranberry sauce in bottom of each muffin cup. Fill muffin cups 2/3 full with batter. Bake until a toothpick inserted into middle of muffin comes out clean, about 15 minutes. Remove from oven, cool for 2 minutes and invert muffins onto wire racks to finish cooling. Serve warm or at room temperature. Makes 24 muffins Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg chol, 20 mg calcium NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup water. * Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cranberry Fritters Categories: Desserts, Vegetarian, Vegan Yield: 4 servings 8 oz Cranberry jelly, canned 5 tb Flour 1/2 ts Baking powder 1/2 ts Sugar 5 tb Water Vegetable oil -- for deep-frying Flour; for dredging Cranberry tartness suggests the original Chinese ingredient, a firm, gelatinous jelly flavored with the hawthorn berry (or 'shan dza', which in northern China is pureed to make a delicious tart, thick, cooling drink). Enclosed within a light, deep-fried batter, the strips of jelly become hot and soft or, in the case of cranberry, almost liquid. Buy the "jellied cranberry sauce", not the whole-berry type. This recipe makes three to four small servings. DIRECTIONS: =========== Cut the jelly crosswise into three round slices, 1/2 inch thick. Cut each slice into three strips, approximately 1/2 x 1/2 x 2-1/2 inches. Prepare a batter by blending the flour, baking powder, sugar, and water. Heat oil for deep-frying; after it is hot, keep the heat around medium-high. Dredge the cranberry jelly strips lightly in flour, making sure all sides, including the ends, are dusted. Then dip them in the batter to coat completely, and immerse them in the oil until golden brown. Fry only a few at a time. Drain on paper toweling, and eat while hot. * Source: The Fragrant Vegetable, by Martin Stidham * Typographical errors by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cream of Carrot Soup Categories: Soups, Vegetarian, Vegan Yield: 6 servings 2 tb Margarine or water 1 md Onion; chopped 12 md Carrots; sliced 1 md Potato; peeled and diced 4 c Vegetable broth 1/2 c Soy milk Salt and pepper to taste 1/4 ts Ground ginger 1/4 ts Dried rosemary 1 tb Orange juice Heat the margarine or water in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes. Add the broth, cover, and simmer about 20 minutes, or until vegetables are tender. Pour the soup through a sieve or colander, reserving the stock for later. Puree the vegetables in a blender or food processor and return them to the saucepan. Add the soy milk, then gradually add the reserved stock until the soup reaches desired consistency. Flavor with the remaining ingredients. Reheat slowly and serve. Preparation time: 45 minutes Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cream of Sweet Potato Soup Categories: Soups, Vegetarian, Vegan, 1st course, Main dish Yield: 6 servings 3 md Sweet potatoes 2 c Vegetable broth 1 pn Nutmeg 1 pn Ground cloves 1 1/2 c Soy milk Salt; to taste Peel and slice sweet potatoes. Place potatoes in a Dutch oven with broth. Bring to a boil, cover and reduce heat. Simmer until potatoes are tender, about 20 minutes. Place half of potato slices and half of broth in a blender. Add nutmeg, cloves, soy milk and salt, and puree. Repeat with remaining potatoes and broth. Return to Dutch oven, stir to blend and reheat over low heat. Serve hot, or chill and serve cold. Per serving: 84 cal, 3 g prot, 154 mg sod, 15 g carb, 1 g fat, 0 mg chol, 46 mg calcium Hints: This soup makes a delicious first course. For a full meal, serve it with rice salad and cookies for dessert. Sprinkle with nutmeg. Source: Lynda Pozel in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creamy Butternut Squash Soup Categories: Soups, Vegetarian, Vegan Yield: 6 servings 1 Butternut squash (1-3/4 lb) -- skin left on, -- cut into 2-inch cubes 4 1/2 c Vegetable stock or bouillon 1/2 c Raw almonds 1 1/2 ts Curry powder 1/2 ts Fine sea salt 1/8 ts Freshly ground black pepper --------------------------------FOR GARNISH-------------------------------- Parsley sprigs 1 Tart apple -- (such as Granny Smith) -- peeled, cored -- and finely chopped Put the squash and 3 cups of the vegetable stock in a large pot. Bring to a simmer over medium heat, then reduce the heat, cover and cook until the squash is tender, 15 to 20 minutes. Remove from the heat, and let the squash cool in the cooking water. Using a slotted spoon, remove the squash from the pot. Peel the squash, and set aside. Set aside the pot of cooking liquid. Blanch the almonds in boiling water for 30 seconds. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the blanched almonds and the remaining 1-1/2 cups vegetable stock into a blender. Blend until smooth, about 1 minute. Add the cooked squash, curry, salt, and pepper and process until smooth. Add the squash mixture to the pot of cooking liquid, and bring just to a simmer over medium heat. Serve hot, garnished with parsley sprigs and the apple. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creamy Garlic Dressing Categories: Salads, Dressings, Sauces, Vegan Yield: 1 servings 1 Garlic clove, crushed 1/4 lb Tofu, firm, drained 1/4 c Water 3 tb Lemon juice, fresh 1 tb Soy sauce 1 tb Tahini 1 tb Dill, fresh, chopped 1 ts Maple syrup Fresh ground black pepper Place all the ingredients together in a food processor or blender. Process until smooth and creamy. MAKES: 2/3 cup "The New McDougall Cookbook" Posted by Anne Maclellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creamy Lo-Cal Mayonnaise Categories: Salads, Sauces, Dressings, Vegan Yield: 1 servings 1 1/4 c Water 1/4 c White flour 1 ts Salt 1 ts Onion powder 1/8 ts Garlic powder 2 tb Oil 1 1/2 tb Lemon juice Simmer together all ingredients except oil & lemon juice. Scrape the simmered ingredients into a blender. While blending, drizzle in the oil. Stir in the lemon juice. Chill. Alternative: Replace oil with 3 tb tahini OR use 1/4 c cashews. JoAn Rachor, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creamy Mushroom Soup Categories: Soups, Appetizers, Vegetarian, Thankgiving Yield: 8 servings 3 tb Margarine 1 c Chopped onions 2 md Potatoes, peeled & diced 2 lg Celery stalks, diced 2 Garlic cloves, minced 6 c Water 2 Vegetable bouillon cubes 1/2 ts Mustard, basil & thyme 1/4 c Dry white wine, optional 12 oz White mushrooms, sliced 6 oz Shiitake, fresh or other -- fresh wild mushrooms 2 c Cooked navy beans Pepper to taste 1/4 c Fresh minced parsley Heat 2 tb margarine in a soup pot. Add onions & saute over moderate heat till golden. Add next 5 ingredients & bring to a boil. Add seasonings & wine; cover & simmer over moderate heat for 15 minutes. Add half the sliced white mushrooms & simer 10 minutes. Remove soup from heat & let stand for a few minutes. Wipe shiitake, remove & discard stems, slice caps. Heat remaining margarine in skillet, saute remaining white mushrooms & shiitakes,covered, for 10 minutes. Add beans to soup & puree in batches. Return to soup pot & stir in the sauteed mushrooms. Grind in pepper. Before serving, simmer for 10 minutes. Adjust consistency if too thick. Sprinkle each serving with minced parsley. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creamy Pasta Salad Categories: Salads, Vegetarian, Vegan Yield: 4 servings 1/4 c Eggless Mayonnaise 2 tb Lemon juice 2 c Cooked noodles -- (elbow, rotini, or -- small shells) 4 Green onions; chopped 6 oz Jar artichoke hearts -- drained and sliced 1 1/2 tb Fresh or dried basil 1/2 ts Salt Stir the eggless mayonnaise and lemon juice into the noodles. Add the green onions, artichoke hearts, basil, and salt and mix well. If the salad is too dry, add more mayonnaise and/or lemon juice. Preparation Time: 25 minutes * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creamy Pumpkin Soup Categories: Soups, Cuban, Vegetarian Yield: 6 servings 3 tb Olive oil 1 lg Onion, chopped 2 Garlic cloves, chopped 2 lb Butternut squash, diced 4 c Stock 1 c Water 1 ds Tabasco Salt to taste Pimento strips to garnish Heat olive oil overl ow heat & add onion & garlic. Cook, stirring till tender. Add squash & stock, cover & simmer for 40 to 50 minutes or till the squash is very soft. In a food prcessor, process soup till its very smooth & return to pot. Thin with water & season. Pour into a tureen & garnish with pimento. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creamy Vegetable Tahini Soup Categories: Soups, Vegetarian, Vegan Yield: 6 servings 1/3 c Raw tahini 1/3 c Water 3 tb Tamari 1 tb Freshly squeezed lemon juice 1 ts Ground cumin 1 pn Cayenne pepper 4 c Vegetable stock or bouillon -OR water 2 md Carrots; chopped 2 c Finely chopped broccoli -- florets and stalks 2 md Leeks; sliced -- (thoroughly washed) 2 md Tomatoes; coarsely chopped 1/4 c Finely chopped fresh parsley Put the tahini, the 1/3 cup water, the tamari, lemon juice, cumin, and cayenne in a small bowl, and stir together. Put the vegetable stock and carrots in a large pot, cover, and bring to a boil over medium heat. Immediately reduce the heat, and simmer for 5 minutes. Stir in the broccoli, leeks, tomatoes, and parsley. Cover and return to a boil over medium-high heat, then immediately reduce the heat and simmer until the vegetables are tender, about 5 minutes. Add the tahini mixture and stir until mixed. Bring just to a simmer, and serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Creole Mushrooms Categories: Appetizers, Creole, Vegetables, Mark's Yield: 4 servings 1/4 c Red wine 2 Garlic cloves, minced 1 ts Oregano 1 md Onion, diced 1 Green bell pepper, diced 1 Jalapeno pepper, chopped 1 md Tomato, diced 1/2 lb Whole button mushrooms 1 tb Tomato paste Simmer the garlic, oregano & onion in the wine for 5 minutes. Add diced bell pepper & the jalapeno pepper. Cook, stirring frequently, for 2 minutes. Add tomatoes & cook for another 5 minutes. Finally add the mushrooms & the tomato paste. Cook until the sauce is thickened. Serve hot. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cuban Black Bean Soup Categories: Soups, Appetizers, Vegetables Yield: 10 servings 1 Gallon water 1 1/2 c Black beans 1 ts Crushed red pepper Salt and pepper, to taste 2 Cloves garlic, crushed 1 pn Oregano 2 Yellow onions, chopped 1 tb Prepared mustard 1 Handful chopped fresh -- parsley 1 Handful chopped celery Soak the beans in 2 quarts of water overnight, then drain. Add the fresh water to the beans in a large pot. Simmer for 5 hours. Add the remaining ingredients. Simmer for another 2 hours. Watch that you don't burn this great soup. Adapted from Jeff Smith, "The Frugal Gourmet" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cuban Navy Bean Soup Categories: Soups, Cuban, Vegetarian Yield: 8 servings 1 c Navy beans, soaked 2 1/2 qt Water 1 Bay leaf 1/4 c Olive oil 2 Garlic cloves, chopped 1 md Onion, chopped 2 c Tomatoes, chopped 1 md Potato, diced Saffron threads Salt & pepper 1/2 ts Cumin 1 c Cabbage, shredded 1 c Butternut squash, diced 2 tb Fresh parsley, chopped Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours. Add additional water if necessary. In a skillet, heat olive oil & cook garlic & onions 6 minutes. Add tomatoes & cook for 10 minutes. When beans are tender, add tomato mixture, potato, saffron, salt, pepper, cumin, cabbage & squash & cook for another 30 minutes. Add more water as necessary. Serve garnished with parsley. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Cucumber & Tomato Salad Categories: Salads, Turkish, Appetizers, Vegetables Yield: 6 servings 1 lg Tomato 1 Cucumber 1 sm Onion 1 tb Fresh dill Salt 2 Green chili peppers, chopped 1 tb Vinegar Oil & lemon dressing Cut tomatoes into 10 wedges. Pare the cucumber; cut it in half lengthwise & then in thin slices. Cut onion in half lengthwise & then slice paper thin. Put the onion slices into a bowl, sprinkle with salt & squeeze in the palm of a hand. Rinse & pat dry. On a platter, arrange in succession rows of tomatoes, cucumber slices & onion pieces. Sprinkle with the dill, salt & chili pepper. Mix vinegar & dressing & pour over the salad enough to moisten it well. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Curried Chickpeas (Kabli Chana) Categories: Indian, Main dish, Vegetarian, Vegan Yield: 6 servings 1 ts Mustard seeds -- (black or yellow) 2 tb Olive oil 1 pn Crushed red chili flakes 1/2 c Minced shallots 4 c Cooked chickpeas 1/2 ts Turmeric 1/2 ts Cumin powder 1/4 ts Ginger powder 1 pn Sea salt 1/4 c Chopped fresh cilantro Serve this hearty garbanzo bean dish with a salad and Indian flatbread. DIRECTIONS: =========== In a large saucepan, fry mustard seeds in oil until they begin to pop. Add chili and shallots and saute until shallots are soft. Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve. Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg chol, 94 mg calcium HINT: Serve over hot basmati rice. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Deep-Fried Bean Curd Stir-Fried with Mushrooms and Brocco Categories: Main dish, Chinese, Vegetarian Yield: 4 servings 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. Kenneth Lo, "New Chinese Vegetarian Cooking" Typed by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Delectable Carob Fudge Categories: Bakery, Vegan Yield: 1 servings 1 1/4 c Maple syrup 1 c Peanut butter 1 c Carob powder 1/2 c Sesame seeds 8 dr Peppermint extract 2 tb Arrowroot powder 1 ts Vanilla Heat the liquid sweetener and nut butter on low to medium heat until hot and soft. Remove from heat and stir in the remaining ingredients. press the mixture into a 9" or 10" glass pie plate or similar pan and press extra coconut or nuts on top. Chill thoroughly. Cut and serve. Keeps up to 3 months refrigerated. Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Dilled "Chilled" Carrots (Sonf Gazar Subji) Categories: Vegetables, Side dish, Vegetarian, Vegan, Indian Yield: 6 servings 1 ts Cumin seeds 2 tb Canola oil 1/4 ts Asafetida (optional) 1/4 ts Crushed red chili flakes 3 tb Sliced shallots 1/2 ts Turmeric 2 ts Grated fresh gingerroot 4 c Baby carrots -- quartered lengthwise 1/2 c Vegetable broth 1/2 ts Coriander powder 1 tb Chopped fresh dill 1 c Cooked brown rice 2 tb Eggless or soy mayonnaise Saute cumin seeds in oil until they begin to pop. Add asafetida, chili, shallots, turmeric and gingerroot. Saute until shallots are soft, about 3 minutes. Add carrots, broth and coriander. Cover and simmer until carrots are tender and liquid is absorbed or evaporated, about 10 minutes. Stir in dill, cover and refrigerate for at least one hour. Stir in rice and mayonnaise. Chill until ready to serve. Per serving: 160 cal, 3 g prot, 106 mg sod, 18 g carb, 9 g fat, 0 mg chol, 72 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Dilly Bread Categories: Bakery, Breads Yield: 3 loaves 2 c Chopped onions 1/2 c Water 3 c Warm water 1/4 c Sweetener 2 tb Yeast 1 tb Salt 3 tb Oil 1/3 c Nutritional yeast 3 tb Dry dill weed 3 c White flour 7 c Wholewheat flour Cook onions in 1/2 c water. Combine sweetener, yeast & warm water & let stand till it foams. Add 4 c flour to the yeast mixture. Stir vigorously for 1 minute. Stir in all remaining ingredients except the flour. After this is well mixed, beat in the rest of the flour a little at a time until you have the correct consistency. Cover & let rise till doubled. Punch down dough, knead & form into loaves. Place into 3 oiled loaf pans. Let rise again till almost doubled. Bake at 350F for 35 to 40 minutes. JoAnn Rachor, "Of these Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Domatoules Glyko (Spicy Cherry Tomato Preserves) Categories: Conserves, Pickles, Relishes Yield: 1 quart 3 lb Cherry tomatoes Boiling water 2 ts Slaked lime * 2 qt Water 5 c Sugar 2 c Water 1 Cinnamon stick 10 Whole cloves 8 Allspice seeds 1 Lemon's rind, grated 1 c Blanched almonds Note: Slaked lime (calcium hydroxide) is available from the pharmacy. To make about 1 quart: Wash the firm, ripe cherry tomatoes and blanch in boiling water to cover. Drain and slip off the skins, and place in a large bowl. Meanwhile combine the lime with 2 quarts water and shake thoroughly, allowing residue to settle to bottom of jar. Pour the lime water over tomatoes and soak 10 minutes. Lift tomatoes out of water with slotted spoon and save the lime water. Using tip of sharp knife incise bottom of each tomato with a small cross. Slightly squeeze and simultaneously shake each tomato to discard seeds and put back into the lime water to soak another 30 minutes until firm. Drain, thoroughly inverted, on linen towels. To make the syrup, combine the sugar and 2 cups water in jelly pan, stir and bring to boil. Skim, add the spices and boil for 10 minutes. Remove from heat. Cool tomatoes overnight in syrup and continue cooking to soft ball stage. Remove from heat, add tomatoes. Cool. Slip an almond inside each tomato. Store cherry tomatoes in sealed containers. Vilma Liacouros Chantiles, "The Food of Greece" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easy Fudge Categories: Candies, Vegetarian, Vegan Yield: 24 squares 6 tb Margarine 3 1/2 c Confectioners' sugar 1/2 c Sifted cocoa powder 1 ts Vanilla extract 1/4 c Soy milk 1 c Chopped nuts (optional) Lightly grease a 5 x 9-inch loaf pan using a little of the margarine. Place the remaining margarine, sugar, cocoa, vanilla and soy milk in a heatproof mixing bowl or the upper part of a double boiler. Place the bowl or boiler over simmering water and stir until smooth. Add the nuts if desired. Pour the mixture quickly into the prepared pan. Chill thoroughly and cut into squares. Makes 2 to 3 dozen squares Preparation Time: 15 minutes Chilling Time: 1 hour * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easy Sunflower Pate Categories: Appetizers, Vegetarian Yield: 6 servings ------------------------------DRY INGREDIENTS------------------------------ 1 c Sunflower seeds, ground 1/2 c Cornmeal 1/2 c Nutritional yeast 3 ts Parsley 1 1/2 ts Basil 1 ts Thyme 3/4 ts Sea salt 1/2 ts Sage 1/4 ts Sea kelp -----------------------------OTHER INGREDIENTS----------------------------- 1 c Potato, finely grated 1 1/3 c Water 1/4 c Sunflower oil 2 tb Tamari 3 ts Horseradish, prepared Mix the dry ingredients together in a bowl. Grate the potato and rinse it thoroughly to remove excess starch. Squeeze and drain it after rinsing. Add the remaining ingredients in the order given, stirring in the potato last. Mix well. Preheat the oven to 375F. Generously oil a 9" glass pie plate and scoop in the pate mixture. put in the oven and immediately turn the heat down to 350f. Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours and then chill it thoroughly before serving to set it completely. It may be reheated later if desired. It is tasted when served at room temperature. Enjoy the pate as an appetizer, snack or protein main dish. May be served on crackers or bread. Great for picnics, lunches or parties. Keeps 7 days refrigerated or may be frozen into pie wedges. Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" Posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Eggless Mayonnaise Categories: Vegetarian, Vegan, Sauces Yield: 1 batch 3 tb Lemon juice 1/2 c Soy milk 1/4 ts Salt 1/4 ts Paprika 1/4 ts Prepared mustard 6 tb Vegetable oil Put all the ingredients except the oil in a blender. Blend on lowest speed. Graduall - literally one drop at a time - add the oil until the mixture starts to thicken. Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator. Makes 3/4 cup Preparation Time: 20 * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos courtesy of: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Eggplant Matzo Mina Categories: Main dish, Jewish, Vegetarian, Passover Yield: 8 servings 2 md Eggplants 2 tb Olive oil 1 md Onion, finely chopped 2 Garlic cloves, minced 15 oz Can tomato sauce 14 oz Can tomatoes, drained & -- chopped 3 tb Chopped fresh parsley 1/2 ts Oregano, basil & paprika Salt & pepper 6 Matzos 1 lb Mozzarella style soy cheese -- shredded Pre-heat broiler. Cut eggplants into 1/2 inch slices & peel. Brush lightly with oil & broil on each side till tender. Heat the oil in a deep pot. Add onion & garlic & saute till golden. Add tomato sauce, tomatoes, parsley & seasonings. Bring to a simmer & cook over low heat, covered, for 15 minutes. Break each matzo into 3 strips. Fill a shallow casserole dish with lightly salted water. Place matzo strips into water for 2 t 3 minutes, till pliable but not mushy. Remove carefully to a plate. Preheat oven to 350F. Lightly oil a large, shallow casserole dish & layer as follows: a thin layer of sauce, a layer of eggplant, a lyer of matzo, a layer of cheese. Repeat. Bake for 35 to 40 minutes, till cheese shows some brown spots. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Eggplant Pilaf in Olive Oil Categories: Main dish, Turkish, Rice, Vegetarian Yield: 8 servings 1 md Eggplant Salt 2 c Long grain rice Water 3/4 c Olive oil 3 Chopped onions 2 tb Pine nuts 1 lg Ripe tomato, diced 2 tb Currants 1 tb Sugar 2 ts Cinnamon 2 ts Allspice Salt & pepper 1 c Fresh dill, chopped Cut stem off eggplant. Using vegetable peeler, peeling lengthwise, remove a strip of skin, leave next strip on. Continue to peel in this striped fashion. Cube eggplant into 1" cubes. Sprinkle generously with salt & set aside for 3 hours. Rinse well. Drain as well as possible, but don't tear the eggplant. Soak rice in hot water mixed with 2 ts salt, until the water turns cool. Drain well & set aside. Heat olive oil in a heavy pan & cook eggplant cubes, stirring frequently. till tender & golden brown on all sides. Drain to remove excess oil. Add onions & pine nuts to same pan. Saute for 15 to 20 minutes. Stir in the rice & cook, stirring frequently, for 8 to 10 minutes. Stir in eggplant & rest of ingredients except dill. Add 3 cups hot water, bring to a boil, cover & cook over medium heat for 5 minutes. Reduce heat to low & cook till all the water has been absorbed. Stir in the dill. Ensure that the skillet lid has a very good seal. Cover the skillet with a clean towel & put the lid on top of that. Set pan on a heat diffuser over the lowest possible heat & leave it for 30 minutes. Stir. Serve cold. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Eggplant Salad Categories: Salads, Morocco, Kwanzaa, Appetizers, Vegetarian Yield: 4 servings 1 lb Peeled eggplant, cubed 1 lb Tomatoes, chopped 2 ts Cayenne 1 ts Salt 1 tb Olive oil 1 tb Tomato juice Boil eggplant in water for 30 minutes. Drain well & squeeze out excess moisture. In a large skillet over moderate heat, saute eggplant, tomatoes, cayenne & salt in olive oil & tomato juice for about 5 minutes, mashing with a fork until somewhat smooth. Chill before serving. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Elegant Chestnut Soup Categories: Soups, Appetizers, Vegetarian Yield: 4 servings 3 c Chestnuts, roasted & peeled 1 tb Oil 1/2 c Onion, finely chopped 1/4 c Celery, chopped 2 1/4 c Water 3/4 c Apple juice 1 ts Tamari 1 Vegetable bouillon cube ----------------------------------OPTIONAL---------------------------------- 1 ds Nutmeg * To roast chestnuts: Choose fresh, firm, unwrinkled chestnuts with no signs of mold. On the flat side of each chestnut make 2 cuts with a small, sharp knife, from one end to the other in the shape of an X. Place the chestnuts, cut side up, on a low baking sheet with a thin layer of water on the bottom. Bake the chestnuts for 20-25 minutes at 350F until browned and the cuts peel back naturally from the heat. Test one chestnut to be sure its "meat" is tender. When tender, remove from oven, cool only slightly, peel and enjoy or use in recipes. Some people like to boil the cut chestnuts for easier peeling. This is okay, though some nutrients and flavour will be lost. Prepare chestnuts. Peel off the outer shell and the fuzzy skin before using the inner chestnut meat. Heat the oil until hot and saute the onion until semi-tender. Add the celery and saute until both are very tender. Blend the water and apple juice with the chestnuts and all the remaining ingredients*. Simmer everything on low to medium heat (do NOT boil!) for about 15-20 minutes or until hot throughout and the flavours mingle. Enjoy this rich and tantalizing soup with extra chopped or ground nuts as a garnish. Keeps 4-6 days refrigerated. *Two vegetable bouillon cubes may be used instead of the tamari or miso. Also, 1/2 cup applesauce and 2 1/2 cups water can be used instead of the juice and 2 1/4 cups water. *Anne's note: I would assume by reading this, she means blend these ingredients in a blender and return to the pot. Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Faki (Hellenic Lentil Soup) Categories: Soups, Greek, Vegetables Yield: 8 servings 1 c Lentils 1 md Onion, chopped 2 Garlic cloves, chopped 1 Celery stalk, chopped 3 Plum tomatoes 1 Bay leaf 4 Parsley sprigs 1/4 c Olive oil 1 pn Salt 1 pn Pepper 3 tb Vinegar Oregano, for garnish Wash lentils in a soup pot. Cover with 8 cups of cold water, and bring to a boil. Cover the pot, turn off the heat, and let stand for an hour. Bring to a boil, and stir in the onion, garlic and celery. Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley, your favorite herb and half the oil. Simmer for 30 minutes, stirring occasionally. Add enough water to make 8 cups. Remove the bay leaf. Season the soup, and add the remaining oil. Taste, and adjust the seasonings. Serve hot with the vinegar and garnished with oregano, rubbed between your palms. Vilma Liacoura Chantiles, "Diabetic Cooking From Around the World" posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Family Casserole Categories: Vegetarian, Vegan, Main dish Yield: 5 servings ----------------------------MASHED POTATO CRUST---------------------------- 5 md To large Russet potatoes, -peeled 1 Garlic clove 1 Celery stalk 1 Bunch parsley 8 Peppercorns 1 md Onion 1 Bay leaf 1 tb Light miso 1 tb Olive oil Paprika ----------------------------------FILLING---------------------------------- 1 tb Olive oil 3/4 c Diced red onion 1 Garlic clove, minced (1 t.) 1/2 lb Mushrooms, sliced (opt.) lb Firm tofu, wrapped, or -frozen and defrosted 4 tb Hickory-flavored barbecue -sauce 1 tb Nutritional yeast (opt) 1 tb Instant gravy mix or other -strong powdered broth 1 ts Dried thyme 1 ts Paprika 1 tb Tamari 1 c Fresh or frozen corn 1 c Chopped spinach or green -chard --------------------------------SIMPLE GRAVY-------------------------------- 2 tb Olive oil 2 tb Whole wheat pastry flour 2 ts Nutritional yeast (opt) 1 tb Instant gravy mix OR 1 Vegetable bouillon cube 2 1/2 c Reserved potato water 1. Peel and quarter potatoes. Place ina medium or large pot with water to cover. Add garlic, celery, parsley, peppercorns, onion, and bay leaf. Bring to a boil, cover, and simmer over medium-low heat for 15 to 20 minutes or until very tender. 2. While potatoes are cooking, prepare filling. Heat 1 T oil, onion, and garlic in a large skillet. Saute for 1 minute over medium heat, then add mushrooms and saute for 2 minutes. Crumble tofu in chunks into skillet and saute briefly, mixing well. Stir in barbecue sauce, yeast, gravy mix, thyme, paprika, and tamari. Mix well and saute, stirring frequently, for 20 minutes over medium heat. Preheat oven to 400. 3. Transfer potatoes from water to a large bowl, reserving potato stock. Add miso, oil, and 3/4 to 1 cup potato stock to potatoes, in 1/4- to 1/3-cup increments, mashing as you add the stock. Add only enough water to moisten potatoes adequately. Do not overmoisten. 4. Add corn and spinach to filling and mix well. Pour filling into an oiled, shallow ovenproof casserole. Pat down with back of a large spoon. Spread potato crust evenly over filling, smoothing top with a spoon or spatula. Dust evenly with paprika. Bake for 30 to 40 minutes, or until crust is golden. 5. While casserole bakes, prepare gravy. Heat oil in a large skillet. Add flour and yeast, and stir with a whisk over medium heat to form a paste. Slowly stir in 2 1/2 cups of reserved potato water, whisking as you stir to allow gravy to thicken. Stir in instant gravy mix and continue whisking until gravy is thick and smooth; add additional potato water, if necessary. 6. Serve casserole with crust on the bottom and filling on top. Spoon gravy over top. From _American Vegetarian Cookbook_ by Marilyn Diamond ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fava Bean Dip Categories: Appetizers, Dips, Snacks, Vegan Yield: 2 cups 1 lg Tomato, coarsly chopped 1 md Onion, coarsly chopped 1 Hot chili pepper, halved 2 Cloves of garlic 2 tb Soy sauce 4 tb Chili powder 2 tb Ground cumin 2 c Cooked pinto beans OR -- fava beans Place tomato, onion, pepper, garlic, soy sauce, chili powder and cumin in a blender. Process on medium speed until smooth. Add 1 cup of beans & process on medium until well blended. Add remaining beans and blend again until smooth. Serve with Torilla chips or crackers. Yield 2 cups Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fettuccine with Tomato-Avocado Sauce Categories: Pasta, Main dish, Vegan Yield: 4 servings 1 tb Olive oil 1 md Onion; finely chopped 2 Garlic cloves; minced 1 Fresh hot chile pepper -- seeded and minced 4 md Tomatoes -- cut into 1/2-inch cubes 3/4 ts Fine sea salt 1/8 ts Freshly ground black pepper 1/2 c Chopped fresh cilantro -- Optional 12 oz Fettuccine made without eggs 2 md Ripe avocados -- peeled, stone removed, -- and cut into 3/4" cubes 3 tb Extra virgin olive oil 2 tb Freshly squeezed lime juice Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, and chile pepper, and cook until softened, about 5 minutes. Add the tomatoes, salt, and pepper and cook, stirring often, until the sauce has thickened slightly, about 10 minutes. Remove from the heat, and stir in the cilantro. Keep warm. Meanwhile, in a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes. Drain well and transfer to a warmed serving bowl. Add the tomato sauce, avocados, extra-virgin olive oil, and lime juice. Toss to mix well, and serve immediately. * Source: May All Be Fed - by John Robbins * (Including recipes by Jia Patton and Friends) * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Finnish Rye Bread Categories: Bakery, Finnish, Breads Yield: 1 loaf 1 1/2 c Beer or potato water 2 tb Margarine 1 ts Salt 1 tb Dry yeast 1/2 c Warm water 1 tb Sugar 2 c Dark rye flour 1 1/2 c White flour Heat 1 1/2 c liquid to lukewarm, stir in the margarine & salt & set aside to cool. Dissolve yeast in warm water with the sugar. Let stand till yeast bubbles. Stir into the cooled liquid. Add rye flour & beat till smooth. Add white flour a little at a time, stirring after each addition. Add enough flour to make a stiff dough. You may need more flour than called for above. Form the dough into a ball, cover with a damp cloth & let rise for 15 minutes. Oil a large bowl. Knead dough for 5 minutes until smooth. Place dough in oiled bowl, covre & let rise till doubled in volume. Punch down, gently knead for 1 minute & divide into two parts & place each part into an oiled loaf pan. Cover & let rise till almost doubled. Bake for 30 minutes at 375F. "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fluffy Mashed Sweet Potatoes Categories: Side dish, Kwanzaa, Vegetables, Desserts Yield: 6 servings 2 c Cooked, mashed sweet potatos 3 Bananas, mashed 1 1/2 c Soy milk 1/2 c Prune juice 3 tb Honey 1 ts Allspice 2 ts Chopped candied ginger Preheat oven to 375F. Combine all ingredients except ginger & beat till fluffy. Pour into greased casserole & bake 50 to 60 minutes. Sprinkle with candied ginger. Serve as a side dish or sweet enough to serve as a dessert. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fragrant Vegetable Stew (Jhalfaraazi) Categories: Indian, Vegetables, Vegetarian, Vegan, Main dish Yield: 8 servings 2 tb Olive oil 1 tb Bengali 5-spice -- (panch puran) 1 ts Turmeric 1/4 ts Crushed red chili flakes 1 c Chopped red onion 4 Garlic cloves; minced 2 c Shredded green cabbage 3 c Cubed zucchini -- (about 1/4" thick) 1 Whole Japanese eggplant -- sliced 1/2" thick 2 c Cooked chickpeas -- with liquid reserved 2 c Tomato sauce 2 tb Tomato paste 1/2 ts Sea salt Perfumed wtih Benali 5-spice (panch puran), this tasty melange of vegetables is wonderful with basmati rice. DIRECTIONS: =========== In a large saucepan, saute Bengali 5-spice in oil until fragrant and popping. Add turmeric and chili, and saute for 2 minutes. Stir in onion, garlic and cabbage and cook until soft. Add zucchini, eggplant, chickpeas and 1/2 cup of chickpea liquid. Cook over medium heat for 10 minutes. Stir in tomato sauce and tomato paste. Cover and cook for 40 minutes. Per serving: 262 cal, 12 g prot, 186 mg sod, 41 g carb, 7 g fat, 0 mg chol, 69 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: French Tomato Dressing Categories: Salads, Sauces, Dressings, Vegan Yield: 1 servings 1/2 c Oil 1/4 c Lemon juice 2 tb Sweetener 3 tb Tomato paste 3 tb Water 1 ts Salt 1/4 ts Onion powder Blend all ingredients except oil & lemon juice till smooth. Keeping the blender running, slowly pour in the oil. Stir in the lemon juice. Chill. JoAnn Rachor, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fresh Corn "Butter" Categories: Appetizers, Spreads, Dips, Vegan Yield: 1 servings 1 c Fresh or frozen corn 1/3 ts Salt 3 tb Water 2 tb Coconut, optional Cook corn till soft. Blend with hte rest of the ingredients until it is smooth. Serve on bread, corn on the cob or other vegetables. JoAnn Rachor, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fried Rice Fiesta Categories: Vegetarian, Vegan, Side dish Yield: 6 servings 4 Radishes, trimmed, sliced 1 ts Rice wine vinegar 3 Cloves garlic, minced 1 ts Sesame oil 4 Scallions 4 oz Mushrooms, thinly sliced 3 c Cooked brown rice 3 oz Frozen peas, defrosted 2 oz Water chestnuts, sliced 1 tb Soy sauce Cook rice according to package directions. Combine radishes with rice wine vinegar in a small bowl and reserve. Place garlic and sesame oil in a saucepan. Add scallions and mushrooms and saute until tender. Add brown rice, radishes and remaining ingredients. Combine. Serve hot. Serves 6. From _Favorite Vegetarian Recipes_, from the Society for Texas Animal Rights. DEEANNE [EatMoVeggies] at 19:14 EDT ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Fruit Punch Categories: Beverages, Fruits, Low-fat Yield: 12 servings 2 c Unsweetened pineapple juice 2 c Cranberry juice cocktail 3/4 c Orange juice, chilled 3/4 c Club soda, chilled Ice cubes Lime slices Combine the chilled ingredients in a punch bowl just before serving. 1/2 cup serving - 30 calories, 1 fruit exchange 7 grams carbohydrate, 0 protein, 0 fat, 0 sodium, 85 mg potassium, 0 chol. "American Diabetes Association: Holiday Cookbook" Posted by Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Garlicky Mashed Potatoes Categories: Side dish, Vegetables Yield: 4 servings 6 Potatoes 8 Garlic cloves 1/2 ts Salt 1 tb Margarine 1/4 c Soya Milk White pepper Peel Potatoes and cut into quarters. Place in medium saucepan with garlic and salt; add enough cold water to cover. Bring to boil over high heat. Reduce heat to medium; simmer, covered 25 to 30 minutes or until potatoes are tender. Drain well; return saucepan to turned-off burner to dry potatoes. Mash roughly. With electric hand mixer or wooden spoon, beat in margarine and enough soya milk to make a creamy consistency. Season with pepper to taste. Serve at once. Source Unknown, Adapted Recipe ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Ginger Broccoli Categories: Vegetables, Vegetarian, Vegan, Side dish Yield: 4 servings 1 1/2 lb Broccoli -- florets and stems sliced -- into diagonal pieces 2 ts Roasted sesame oil 3 tb Tamari 2 ts Ground ginger 2 ts Brown sugar 4 tb Water In a medium frying pan over medium heat, saute the broccoli in the sesame oil for about 8 minutes. Combine the tamari, ginger, and sugar, and add to the broccoli. Add water, cover, and simmer for 2 minutes. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Gingerbread Categories: Bakery, Cakes, Vegan, Mark's Yield: 1 loaf 1/2 c Shortening 1/2 c Sugar 3/4 c Hot water 1/3 c Dark molasses 2 ts Ginger 1 ts Cinnamon 1/2 ts Salt 1 1/2 ts Baking soda 1 ts Baking powder 2 1/4 c White flour Beat shortening for 30 seconds. Add sugar & beat till well combined & light & fluffy. Dissolve molasses 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 40 to 50 minutes at 350F. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Gingered Carrot and Spinach Supreme (Shaahi Palak) Categories: Vegetables, Indian, Vegetarian, Vegan, Side dish Yield: 6 servings 1/2 c Sliced scallions 2 Garlic cloves; minced 1/2 ts Turmeric 2 tb Olive oil 3 c Coarsely grated carrots 1 Celery rib; grated 1/2 c Vegetable stock 1 ts Grated fresh gingerroot 1/2 ts Coriander powder 1/2 c Grated fresh coconut 1 1/4 c Frozen spinach -- thawed and drained Saute scallions, garlic and turmeric in oil until scallions are soft. Add remaining ingredients, simmer for 10 minutes and serve. Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg chol, 78 mg calcium HINT: Substitute packaged shredded coconut for fresh Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Glazed Onions Categories: Side dish, Finnish, Vegetables Yield: 4 servings 1 lb Boiling onions 2 tb Margarine 1 tb Molasses 2 ts Prepared mustard 1/2 ts Ground rosemary 2 ts Tamari Blanch peeled onions for 5 minutes in boiling salted water. Drain, pat dry & set aside. Melt margarine in a skillet. Add remaining ingredients & stir till smooth. Add onions & saute over low heat, occasionally basting onions with the glaze. Turn onions over at least once. After about 10 minutes the glaze will be reduced & the onions golden brown. Serve immediately. "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Golden Millet Porridge Categories: Breakfast, Grains, Vegetarian, Vegan, Pickarski Yield: 4 servings 1 1/2 c Millet, uncooked 1 c Diced sweet vegetables * 5 c Water 1/4 ts Sea salt * Sweet vegetables may be any combination of onions, carrots, butternut squash, yams or parsnips. DIRECTIONS ========== Place all ingredients in a large saucepan and bring to a boil. Cover, reduce heat and simmer mixture until water is absorbed and millet and vegetables are tender, about 25 minutes. Per serving: 122 cal, 4 g prot, 156 mg sod, 27 g carb, 1 g fat, 0 mg chol, 21 mg calcium HINTS: Garnish with chopped parsley, watercress, scallions and/or toasted sesame or sunflower seeds. For a nuttier taste, dry roast millet until golden before boiling. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Golden Wheat Pancakes Categories: Breakfast, Vegetarian, Vegan, Pickarski Yield: 8 servings 1 1/2 c Whole wheat pastry flour 1/2 c Oat flour 1 tb Gluten flour 2 ts Baking powder 1/4 c Wheat germ 1/4 ts Salt 3 tb Unrefined corn oil 1/2 c Brown rice syrup 1 1/4 c Water 2 ts Vanilla Preheat a lightly oiled griddle over medium heat. (Do not overheat or pancakes will burn before insides are cooked.) Combine dry ingredients. Add liquid ingredients and mix well. Pour 1/4 cup batter per pancake onto griddle. When surface of pancake is bubbly and sides are firm, turn and cook until golden brown, about 2 minutes. Remove and keep pancakes warm until all batter is used. Per serving: 217 cal, 5 g prot, 154 mg sod, 49 g carb, 0 mg chol, 79 mg calcium * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Granola II Categories: Bakery, Breakfast, Cereals Yield: 11 servings 2 c Wheat flakes 2 c Rye flakes 1 c Barley flakes 3 c Oat flakes 1 c Shredded coconut 1 c Nuts, chopped 1/2 c Sunflower seeds 1/2 c Sesame seeds ----------------------------------COATING---------------------------------- 1/2 c Water 1/2 c Oil 1/2 c Honey 2 ts Vanilla 1 ts Salt Mix all the cereal ingredients together in a big bowl. Spread out on shallow pans. Pour the coating over the cereal mixture. Bake in 275 oven for 1 hour. Mix the cereal every 15 minutes to coat all the flakes. Cool and store in airtight containers. Makes about 11-12 cups of granola. Posted by Sharon Stevens ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Granola Categories: Bakery, Breakfast, Cereals Yield: 12 servings 2 1/2 c Quick-cooking oatmeal 1 c Shredded coconut 1/3 c Untoasted sunflower seeds 1/4 c Hulled sesame seeds 4 tb Margarine 1/4 c (packed) dark brown sugar 1/4 c Honey 1/2 ts Salt 1 1/2 ts Vanilla extract 1/2 c Toasted wheat germ 1/2 c Raisins Preheat the oven to 300F. Spread the oatmeal, coconut, sunflower seeds and sesame seeds in a large, lightly buttered roasting pan or ovenproof dish (about 11x17 inches is best, although a smaller pan will do). Bake for about 20 minutes, tossing several times. Meanwhile, combine in a small saucepan the margarine, brown sugar, honey and salt and bring to a simmer, stirring. Add the vanilla off the heat. Reset the oven to 350~ then add the wheat germ to the toasted mixture. Dribble the sugar-honey mixture syrup over the granola, tossing with a fork to coat the dry mixture evenly. Return the pan to the oven and bake for 5-6 minutes longer. Add the raisins, toss to distribute, and press the granola down firmly into an even layer. Bake 5 minutes or so longer, or until the granola is golden. Remove from the oven and let cool slightly. Slip a flexible spatula under the granola to break in to large pieces. Let cool completely and store airtight. Makes 6 cups. Posted by Theresa Merkling ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Grated Turnip & Apple Salad Categories: Salads, Finnish, Appetizers, Vegetables Yield: 4 servings 1 c Peeled & grated raw turnips 1 c Peeled & grated tart green -- apples 1/2 c Chopped fresh parsley Juice of 1 large lemon 1 tb Vegetable oil Salt & pepper Combine all the ingredients. Toss wll & chill, covered in the refrigerator. "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Gravy with Sherry Categories: Main dish, Sauces, Gravies, Christmas Yield: 8 servings 2 1/2 c Stock 3 tb Soy sauce 1 1/2 tb Redcurrant jelly 3 ts Cornstarch 1 1/2 tb Orange juice 1 1/2 tb Sherry, optional Salt & pepper Put stock, soy sauce & jelly into a saucepan & bring to a boil. Blend corntarch with orange juice & sherry & add to the saucepan. Stir well & simmer over a low heat until thickened slightly. Rose Elliot, HTV West, "The Good Neighbour Show" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Great Gazpacho Categories: Soups, Vegan Yield: 6 servings 3 c Vegetable or tomato juice 1 md Onion; minced 2 md Tomatoes; diced 1 Green bell pepper; minced 1 Garlic clove; crushed 1 md Cucumber; diced 2 tb Lemon juice 2 tb Red wine vinegar 1 ts Dried tarragon 1 ts Minced fresh basil 1 pn Ground cumin 1 ds Hot sauce 2 tb Olive oil Salt and pepper; to taste Combine all ingredients and chill for 2 hours. HINT: Out of time? Forget al the mincing and chopping. Cube the vegetables, then throw all of the ingredients into a blender or food processor and blend slowly until the vegetables are chunky and the soup is well blended. Preparation time: 15-40 minutes Chilling time: 2 hours Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Greek Eggplant Appetizer Categories: Appetizers, Middle east, Vegetables Yield: 4 servings 2 md Eggplant 3 md Tomatoes, peeled & coarsely -- chopped 3 Garlic cloves 3 tb Chopped parsley 1/2 ts Oregano 1 ts Fresh mint, chopped 1 ts Salt 1/4 ts Pepper 3 tb Olive oil 5 tb Lemon juice Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, galric, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice & vinegar & blend at a higher speed till smooth. Serve with pita. Vera Gewanter, "A Passion for Vegetables" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Green Beans in Olive Oil Categories: Side dish, Turkish, Vegetables, Buffet Yield: 4 servings 1 lb Green beans 1 md Onion, chopped 2 Chopped tomatoes 1 ts Salt 1/3 c Extra virgin olive oil 3 1/2 ts Sugar 1/2-2 c water Trim beans & cut into 3 pieces, wash & drain. Put onion & tomato into a heavy pan. Sprinkle with salt & rub in lightly with fingers. Stir in the beans, olive oil & sugar, mix well. Cover & cook for 15 minutes over medium heat. Stir occasionally. The beans will lose their colour & soften. When all the moisture has been absorbed, stir-fry the beans for 2 to 3 minutes. Add 1/2 cup water, cover & simmer for 40 to 50 minutes, till the beans are tender. Add more water if necessary, 1/2 cup at a time. When cooked, the dish should be very moist but not watery. Serve cold as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Green Leaf Lettuce Salad Categories: Salads, Turkish, Appetizers, Vegetables Yield: 6 servings 1 Head green leaf lettuce 5 Finely chopped green onions Salt Oil & lemon dressing Wash & dry lettuce. Shred it finely. In a salad bowl, combine with the green onions & a little salt. Sprinkle with the dressing & toss well. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Green Tomato And Onion Pickles Categories: Conserves, Relishes, Vegetables Yield: 6 pints 1 1/2 c Granulated sugar 3 c Cider vinegar 1/2 c Salt 6 tb Mustard seed 2 ts Whole allspice 1 ts Whole cloves 4 qt Green tomatoes, cut into 1/2 -- inch slices 1 1/2 qt Medium onions, sliced Combine the first 4 ingredients in a kettle. Tie the Allspice and Cloves in a cheesecloth bag and add to the kettle. Bring to a boil. Add the tomatoes and onions. Boil, uncovered, for 5 minutes or until just tender, lifting the slices from the bottom to the surface with a fork during cooking. Drain, reserving the liquid, remove the bag and pack the pickles into clean, hot preserve jars. Reheat the liquid to boiling and pour at once into the jars over the pickles. Seal, adjusting the lids as the manufacturer directs. Process in a hot water bath, the timing adjusted to your conditions. (Contact your extension agent for information on canning.) Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Green-and-Gold Relish Categories: Salads, Vegetables, Chinese, Vegan, Relishes Yield: 1 recipe 10 oz Greens; Spinach -OR- -- Garland chrysanthemum 1/4 ts Salt 1/2 ts Sugar 1 1/2 ts Cider vinegar -OR- Chinese dark vinegar 1 1/2 ts Sesame oil NOTE: Buy 11 ounces of greens (if stems of garland chysanthemum are thick, buy 14 ounces) in order to have 10 ounces after trimming. Include stems of both vegetables; however, if garland chysanthemum stems exceed 1/4 inch in thickness, do not use them for this recipe since they may be too firm, tough, or stringy. Wilt the greens by immersing them in a large pot of boiling water for 30 seconds (or steam in a vegetable basket, 1-1/2 minutes for spinach, 2-1/2 minutes for garland chysanthemum, stirring once or twice). Rinse in cold water to stop the cooking. Divide into two or three bunches and firmly squeeze out the water. Chop each handful at 1/2-inch intervals, then turn and chop in a cross direction. Squeeze again if the greens are still watery, then loosen them by a light crumbling motion and place in a bowl. Pour boiling water over the bamboo shoot to freshen it; rinse under cool water and dice finely (1/4 inch thick). Toss all ingredients together. Let sit a few minutes at room temperature, and test for seasonings, adding perhaps an extra 1/4 teaspoon sugar with garland chysanthemum. Serve chilled or at room temperature. Source: The Fragrant Vegetable - by Martin Stidham Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Grilled Plantains Categories: Appetizers, Togo, Kwanzaa, Snacks Yield: 4 servings 2 lg Plantains Cayenne to taste Cut plantains into fourths crosswise, then slice lengthwise to form rectangular pieces about 1/4" thick & about 2" long. Sprinkle with cayenne & grill or broil for about 6 minutes, or until just tender. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Groundnut Stew II Categories: Main dish, African, Nuts, Vegetarian Yield: 6 servings 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 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) v8.00 Title: Groundnut Sauce Categories: Main dish, West africa, Kwanzaa, Sauces, Nuts Yield: 1 servings 1 sm Onion, diced 1 tb Peanut oil 1 md Tomato, sliced thin 2 Jalapeno peppers, roasted, -- seeded & minced 2 tb Peanut butter 1 c Boiling water 2 ts Arrowroot 1/4 ts Black pepper In a skillet, fry onion in peanut oil. Add tomato & jalapeno & cook 10 minutes, till soft. In a bowl, stir peanut butter, water & arrowroot into a smooth paste. Add peanut paste to skillet. Sprinkle with pepper. Makes 1 cup. Serve drizzled over teff cakes. Will keep in fridge for 1 week. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Halava Categories: Desserts, Bakery Yield: 4 servings 1/2 c Ghee 1/2 c Farina 2 c Water 1 c Sugar Melt the ghee very slowly & add the farina. Mix & cook over a low flame until it begins to brown. In the meantime, boil together the water & sugar. Add the toasted farina to the boiled water, turn oven off & cover. Let sit for a few minutes. Add nuts or fruit if you desire. Recipe shared by ISKCON at the Toronto Vegetarian Food Fair September, 1993. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hearts of Palm Categories: Appetizers, Vegetarian, Buffet, Mark's Yield: 1 servings Hearts of palm Pimento strips In each heart of palm cut a vee shaped niche. Stuff pimento strips into the niche. Arrange on a platter the desired numbers. Serve with your favourite mustard. Recipe by Mark Satterly based on an idea presented on Channel 23 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Helen's Baked Beans in Tomato Sauce Categories: Side dish, Brunch, Lunch, Vegetarian Yield: 4 servings 1 lb Pea beans 3/4 c Onions, diced 1 Green pepper 3/4 c Celery, diced 28 oz Tomato sauce 1 1/2 ts Dry mustard 1 tb Salt 1/4 c Light molasses 1/2 c Brown sugar Soak beans overnite. Cook soaked beans till tender. Chop vegetables. Simmer onion, pepper, and celery but do not brown. Place all ingredients in a casserole or bean crock and bake at 300F for 2-7 hours till done. Process them for 1 hour in a water bath canner. Posted by Helen Peagram in Intercook ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Herbal Bean Sausages Categories: Vegetarian, Main dish, Vegan Yield: 12 servings 2 c Cooked pinto beans 1/2 c Whole wheat breadcrumbs 1/2 c Onion, minced 1 Garlic clove; minced 1/2 c Tomato sauce 1/8 ts Fennel seed, crushed 1/8 ts Dried red pepper 1/8 ts Dried basil; -OR- 1/2 ts -Fresh basil 1 1/2 ts Chopped fresh parsley Salt; to taste -------------------------MUSHROOM-RED PEPPER SAUCE------------------------- 1 Red bell pepper; minced 1/8 c Vegetable broth or water -OR- more as needed 4 lg Mushrooms; minced 1/4 c Onion; minced Salt; to taste 1/8 ts Celery seed 1/2 ts Chopped fresh oregano 1 ds Black pepper Whole wheat flour -- (pastry flour works best) These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate. DIRECTIONS: =========== Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce (below). MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable broth for 5 to 7 minutes until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5 minutes longer or until onion is transparent. Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time. Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more vegetable broth or water. Serve over sausages, whole grains, or vegetables. * Source: Karen Iacobbo, in The Herb Companion, October/November 1993 * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Honey-Glazed Onions Categories: Side dish, Buffet, Vegetables, Christmas Yield: 15 servings ----------------------------------FILLING---------------------------------- 10 md Onions, sweet variety 1 c Seasoned breadcrumbs 1 c Corn kernels 1 c Zucchini, diced 1 c Grated carrots 1 c Beets, diced 1 c Water -----------------------------------GLAZE----------------------------------- 1/2 c Honey 3 tb Dijon mustard 2 tb Balsamic vinegar 2 ts Paprika (Which?)* 1/2 ts Ground ginger 1 1/2 ts Salt 1 ts Pepper Preheat oven to 350F. Peel onion, slice in halfon the equator. Remove centres leaving a bowl in the onion halves. FILLING: In a bowl, stir together 1/2 c breadcrumbs, corn, zucchini, carrots & beets. Firmly pack into onion hollows. Arrange in a shallow baking dish & pour water around the base. GLAZE: In a separate bowl, whisk together the glaze ingredients. Drizzle half the mixture over the top of the onions. Bake 30 minutes. Drizzle with remaining glaze & bake another 30 minutes. Just before serving, sprinkle onions with remaining breadcrumbs & broil until the crumbs are toasted & golden brown. * The recipe doesn't state which paprika, but I would opt for the sweeter Hungarian variety. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Honey-Mint Lemonade Categories: Beverages Yield: 4 servings 2 c Water 1/2 c Honey 4 Sprigs fresh mint 1 c Fresh lemon juice Sugar Ice Combine water & honey in saucepan and bring to boil over high heat. Remove from heat. Add mint and let cool. Pour liquid through strainer into pitcher and discard mint. Add lemon juice. Taste and add sugar to desired sweetness. Chill. To serve, fill glasses with ice and pour in lemonade. Michael Roberts, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hot and Sour Soup Categories: Soups, Appetizers, Vegetarian Yield: 6 servings 8 Dried chinese mushrooms 8 c Vegetable stock 8 sl Ginger, peeled 1/2 Lime, peeled & sliced thin 4 tb Lime juice 1 tb Lemon juice 2 tb Soy sauce 2 Chilies 1 lb Firm tofu, cut into chunks Cilantro, chopped Rinse the mushrooms, put them in a small saucepan and cover with water. Bring them to a boil on high heat and swish the mushrooms to remove excess dirt. Discard the water. Rinse. Once again, cover the mushrooms and bring them to a boil, covered. Let sit 1 hour. Then drain, remove tough stems, squeeze out excess water and slice or cut in half. Bring the stock to a boil in a large saucepan on high heat, add the ginger and lime slices and cook for 2-3 minutes. Lower the heat and add the lime and lemon juice, soy sauce and chilies. Simmer for 5 minutes. Add tofu and mushrooms and simmer 5 more minutes. Taste to check the balance of hot, sour and salt -- none should overwhelm the other -- and add more chilies, lime juice or soya sauce as needed. Serve garnished with chopped cilantro. Have a side dish of extra sliced chilies for those who like it hot. Keeps a few days refrigerated but it is best served fresh. Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hot Potato Salad Categories: Salads, Appetizers, Vegetables Yield: 4 servings 3 lb Potatoes 1/2 c Olive oil 1 ts Dill seeds 1/2 c Chopped celery 1/4 c Chopped parsley 3/16 c Vinegar 3/16 c Honey Salt & pepper Chop the potatoes into bite-sized cubes & boil till just soft. Saute all other ingredients except vinegar & honey. The celery should be just tender. Drain potatoes & add saute mixture. Pour over honey & vinegar, mix gently & serve. King & Scott, "Food for Thought" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Hot Rough Tomato Soup Categories: Soups, Indian, Appetizers, Vegetarian Yield: 6 servings 3 lg Ripe tomatoes 2 tb Ghee 1 lg Onion, coarsely chopped 1 sm Potato, cubed 3/4 c Tomato paste 7 1/2 c Vegetable stock 1 pn Thyme 2 sm Dried red chilies, chopped 6 Whole cloves 12 Peppercorns 3 Bay leaves Salt Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant's "Indian Cuisine" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Imam Fainted Categories: Side dish, Turkish, Vegetables, Buffet Yield: 4 servings 1 1/4 lb Japanese eggplants 1/2 c Olive oil 2 c Finely chopped onions 6 lg Garlic cloves, sliced 1 c Ripe tomatoes, diced 1/2 c Freshly chopped parsley 1/4 ts Salt 1 ts Sugar Water Cut off stem of eggplants &, using a vegetable peeler, peel stripes off the skin. Fry eggplants in 3 tb olive oil over medium heat, turning frequently till they are golden brown. Drain well. Slit eggplants open along one side, but don't slit all the way through. Add remaining oil into skillet, saute onion & garlic till they are limp. Add tomato & saute a further 2 minutes. Add parsley, salt & sugar. Remove from heat. Fill eggplant to heaping. Make sauce up to 1/4 cup by adding more water if necessary. Pour into pan. Cover & cook over very low heat for 45 minutes to 1 hour. Add more hot water during cooking if necessary. Serve cold with lemon juice as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Indonesian Vegetable Salad Categories: Vegetarian, Vegan, Salads Yield: 6 servings 1 c Cubed, firm tofu (1/2-in. -cubes 2 Stalks celery, cut into -julienne strips 2 Carrots, shredded 2 Italian plum tomatoes, cut -into thin wedges 1/2 Cucumber, thinly sliced 1 c Fresh bean sprouts 1 c Broccoli florets 1/2 c Szechuwan Peanut Dressing Garnish: raisins, toasted -sesame seeds, fresh -watercress sprigs, or -unsalted peanuts, optional ----------------------------------DRESSING---------------------------------- 1/3 c Peanut butter, smooth or -crunchy 1/2 c Hot vegetable stock or hot -water 1 ts Soy sauce 2 tb Rice vinegar 2 tb Safflower oil 2 Cloves garlic, minced 1/2 ts Dry crushed red pepper (1 -teaspoon if you prefer -spicy flavoring In a large bowl, gently toss together salad ingredients. In a small bowl, combine dressing ingredients. Pour over salad and toss again. Top with garnish. Advance Preparation: Both salad ingredients and dressing may be prepared in advance and refrigerated. For best quality, toss together just before serving. Hints: To cook bean thread, immerse it in boiling water for about 10 minutes to soften. Drain, rinse with cool water, and cut into 3-inch strands. For those concerned about complete protein, tofu, peanuts and sesame seeds complement one another to form a high-quality "complete" protein. From _The 15-Minute Vegetarian Gourmet_ by Paulette Mitchell DEEANNE at 04:41 EDT ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Instant Irish Cream of Potato Soup Categories: Soups, Vegetarian, Vegan, Pickarski Yield: 6 servings 1 c Peeled and diced potatoes 1 c Diced onions 1 c Diced carrots 2 tb Chopped fresh dill; -OR-... 1 tb -Dried dill 1/4 ts Ground white pepper 1 ts Granulated garlic; -OR-... 2 ts -Minced fresh garlic 3 tb Corn oil 4 c Water 2 1/4 c Light soy milk 2 tb Vegetable bouillon powder 1 c Instant mashed potato flakes In a medium-size saucepan, saute potatoes, onions, carrots, pepper, dill and garlic in oil over medium heat for 6 minutes. Add water, soy milk and bouillon powder. Add potatoes flakes slowly, whipping constantly to ensure even dispersion. Reduce heat to low and cook, stirring occasionally, until potatoes are cooked and mixture is hot, about 15 minutes. Per serving: 156 cal, 4 g prot, 196 mg sod, 17 g carb, 8 g fat, 0 mg chol, 38 mg calcium Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Italian Chocolate Nut Cookies Categories: Bakery, Italian, Cookies, Vegan, Christmas Yield: 1 servings 1/2 c Margarine 2/3 c Cocoa, unsweetened 2 c Light brown sugar 1/2 c Water 2 1/2 c Wholewheat flour 1 1/2 ts Baking powder 2 ts Cinnamon 1 ts Cloves or allspice 1 c Finely chopped almonds 1 c Raisins Preheat oven to 350F. Combine first four ingredients in a pot. Heat slowly, stirring till the mixture resembles a syrup. Let cool to room temperature. Combine flour with baking powder & spices. Pour in chocolate syrup & work into a stiff batter. Add almonds & raisins. Form into balls no larger than 1-inch & arrange on cookie sheets. Bake for 12 to 15 minutes. Makes 4 dozen. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Jim's Orange Marmalade Categories: Conserves, Jams, Fruits Yield: 6 servings 2 lb Seville oranges (about 5) 1 Lemon 6 c Water 7 1/2 c Sugar Directions: Put 4 small saucers in freezer. In a very large pot, combine oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours. DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into pan. Put shells to one side. Bring pan to a boil and boil hard 5 minutes. Strain through damp cheese cloth in a seive. Gather ends and squeeze out remaining juice. You should have 6 cups. Make up any difference with water. Return liquid to pan. Remove all white pith from skins. Cut skins in fine strips (or as desired) and add to pan with sugar. Place over low heat and stir to dissolve sugar. Bring to boil. Boil hard, stirring occasionally to prevent scorching. Boil hard til jell point is reached, between 60 and 90 minutes depending on natural fruit pectin available. Jell point test. Chill some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small amount of hot marmalade on chilled plate and chill for 2 minutes. Run finger through marmelade on plate. If surface wrinkles, it has reached jelling point. If still syrupy, continue boiling. Repeat test at 5 minute intervals til jell point is reached. Remove pan from stove and stir for 5 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2 inch head space. Seal as you like. Recipe by Helen Peagram ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Jolof Rice Categories: Main dish, West africa, Kwanzaa, Rice, Vegetarian Yield: 8 servings 1 c Dried black-eyed peas 2 md Eggplants 1 ts Salt 1 1/2 tb Canola oil 2 lg Onions, chopped 3 ts Chopped fresh ginger 2 Jalapeno peppers, roasted, -- stems & seeds removed & -- chopped 1 Whole garlic clove 2 Garlic cloves, minced 1 Green bell pepper, chopped 4 lg Tomatoes, chopped 1 1/2 tb Tomato paste 2 ts Cayenne 2 ts Curry powder Hot pepper to taste, option 1 lb Carrots, chopped 1 1/2 c Long grain brown rice 1/2 lb Green beans, cut into thirds Soak peas overnight (Mark's note, soaking black-eyed peas before cooking is unnecessary). Simmer in fresh water for 15 minutes. Drain & reserve cooking water. Slice eggplant into rounds 1/2" thick & place in a colander. Sprinkle with salt & let stand 5 minutes. Heat oil in casserole. Brown eggplant with 1 tb chopped onions, 1 tb chopped ginger, 1 jalapeno, whole garlic & bell pepper for 5 minutes. Remove eggplant & set aside. Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder & pepper sauce. Simmer for 10 minutes. Add peas, carrots & rice. Simmer 5 minutes more. Add green beans, eggplant & simmer another 15 minutes. (Mark's note: 15 minutes for brown rice is far too short a time, allow a good 20 minutes before adding the green beans & eggplant). "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: K.d. Lang's Indonesian Salad with Spicy Peanut Dressing Categories: Salads, Vegetarian, Vegan, Main dish Yield: 6 servings -------------------------------FOR THE SALAD------------------------------- 3 tb Vegetable oil Salt to taste 1 lb Firm tofu; patted dry -- and cut into 1/4" cubes 2 sm Potatoes; boiled -- cut into bite-size wedges 1/2 lb Fresh spinach; cleaned -- steamed, and chopped 1/2 sm Head green cabbage; shredded -- and lightly steamed 1/2 lb Mung bean sprouts -- washed thoroughly ------------------------------FOR THE DRESSING------------------------------ 4 Garlic cloves 1/4 c Roasted peanuts 5 ts Soy sauce or tamari 3 tb Lime or lemon juice 4 ts Brown sugar 1/4 ts Cayenne pepper 2 tb Water Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel. Arrange the bean curd, potatoes, spinach, and cabbage on individual plates. Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoon of water. Top the vegetables and bean curd with the bean sprouts and dressing, and serve immediately. Preparation time: 1 hour * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Kale & Potato Soup Categories: Soups, Vegetarian, Madison Yield: 4 servings 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" 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) v8.00 Title: Kasha Soup Categories: Soups, Vegetarian, Vegan, Pickarski Yield: 5 servings 1 (3") piece kombu 4 c Water 1 c Diced onions 1/2 c Diced carrots 1/2 c Shredded green cabbage 1/2 c Diced potatoes 1/2 c Sliced mushrooms 1 tb Plain sesame oil 2 ts Garlic powder 1 ts Dried basil 1/2 c Kasha 1/2 c Frozen lima beans 1/2 c Sauerkraut; pressed dry 1 1/2 ts Miso Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot. Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium HINT: for more intense flavor, increase miso to 2-1/4 teaspoons. Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Kashmiri Stir-Fry Categories: Vegetables, Side dish, Vegan Yield: 4 servings 2 tb Vegetable oil 1 lg Eggplant - cut into long, thin slices 1 Head broccoli - cut into bite-size pieces 1 ts Salt 1 pn Asafetida 1/4 ts Cayenne pepper 1/4 ts Paprika 4 tb Water (or less) Heat the oil in a wok or frying pan over high heat. Add the eggplant and fry until lightly browned. Remove the eggplant and place on a paper towel to soak up excess oil. Fry the broccoli in the same pan for 3 minutes. Add the salt and asafetida, and continue frying. Add the cayenne pepper, paprika, and cooked eggplant and stir until well mixed. Add 2 to 4 tablespoons of the water, lower the heat, and cook, covered, until broccoli is tender and everything is heated through, about 5 to 7 minutes. Serve over rice. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Kevin and Linda Nealon's Delicious And Simple Chili Categories: Vegetarian, Vegan, Main dish Yield: 8 servings 1 tb Olive oil 1 lg Onion; diced 1/2 Green bell pepper; chopped 3 cn Crushed tomatoes (28-oz ea.) 2 cn Dark red kidney beans -- (40-oz each), drained 3 tb Chili powder (or to taste) 1 ts Salt 1 tb Sugar (optional) Heat the oilve oil in a very large frying pan or Dutch oven over medium heat. Saute the onions and pepper until tender, about 5 to 7 minutes. Add the remaining ingredients and bring the mixture to a boil. Lower the heat and simmer, covered, for 1 hour. Preparation time: 10 minutes Cooking time: 1 hour * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Key Lime Shamrock Torte Categories: Desserts, Bakery, Cakes, Vegan Yield: 6 servings 2 pk Firm silken tofu 3/4 c Brown rice syrup 1/2 c Honey 3/4 c Lime juice 1 tb Agar powder 4 tb Arrowroot 2 tb Corn oil 1 Carob cake, see recipe 2 Kiwi fruits -----------------------------------GLAZE----------------------------------- 1 ts Agar powder 1/2 c Water 1/2 c Brown rice syrup 2 dr Mint extract Blend the tofu, brown rice syrup, honey, lime juice, agar, arrowroot & corn oil until smooth. Transfer to a double boiler & heat till the mixture thickens. It should reach the consistency of heavy cream. Set aside to cool. Split the carob cake into 2 layers (you'll need only 1 layer). Line a 9-inch cake pan with a sheet of plastic wrap. Place one layer of cake in the bottom of the pan & refrigerate while the filling is cooling. When the filling is cool, pour it into the cake & refrigerate until the filling sets completely (about 2 hours). Peel the kiwi fruit, cut it into thin slices & fan out the slices over the entire torte. Glaze if desired by pouring a thin layer of still warm glaze over the cool cake. Refrigerate the cake again for 10 minutes before cutting it. To serve, remove the cake from the pan by lifting out on the plastic wrap. GLAZE: In a small pot, dissolve the agar in the water. Add brown rice syrup & mint extract. Bring to a simmer & remove from heat. Allow to cool slightly. Ron Pickarski, "Friendly Foods" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Leeks in Olive Oil Categories: Side dish, Turkish, Vegetables, Buffet Yield: 4 servings 2 lb Leeks 1/3 c Extra virgin olive oil 2 sm Carrots, halved & slced 2 tb Uncooked rice 1 1/2 ts Sugar 3/4 ts Salt Juice of half lemon 1 1/2 c Water Trim leeks. Remove a few of the outer layers. Slice 3/4" thick, discard tough green leaves. Wash well in several changes of water. In a heavy skillet, heat olive oil. Stir in leeks & carrots. Cover & cook very gently for 30 minutes, shaking the skillet occasionally. Blend in the remaining ingredients in order. Cover & simmer for 30 minutes, checking the liquid. Add more water if necessary. When fully cooked, it should be very moist but not watery. Serve cold with lemon juice. Serve as part of a buffet including other vegetable dishes. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lemon Cashew Rice (Nibu Daar Pullao) Categories: Side dish, Indian, Vegetarian, Vegan Yield: 4 servings 1 c Basmati rice (uncooked) 1 ts Black mustard seeds 2 tb Canola oil 1/2 ts Split urad dal 1/2 c Cashew pieces 2 c Water or vegetable broth 1/3 c Fresh lemon juice 1/4 ts Sea salt 1/4 c Chopped fresh cilantro Place rice in a strainer and rinse with cool water until water runs clear. Set aside. In a large saucepan, saute mustard seeds in oil until they begin to pop. Add urad dal and saute until dal turns golden brown, about 2 minutes. Add rice and cashews. Saute for 2 minutes over medium heat. Stir in water, lemon juice and salt. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and let sit for 5 minutes. Fluff with a fork, garnish with cilantro and serve. Per serving: 248 cal, 6 g prot, 313 mg sod, 30 g carb, 12 g fat, 0 mg chol, 63 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lemony Leek & Mushroom Soup Categories: Soups, Jewish, Appetizers, Passover Yield: 8 servings -----------------------------------STOCK----------------------------------- 7 c Water 1 c Chopped onion 2 Leeks, green parts only 4 Parsley sprigs 1 lg Celery stalk, chopped 2 Vegetable bouillon cubes ------------------------------------SOUP------------------------------------ 2 tb Olive oil 4 lg Leeks, chopped, white & -- light green parts only 2 md Turnips, peeled & diced 1 lg Celery stalk, diced 2 Bay leaves 14 1/2 oz Can tomatoes, chopped 12 oz White mushrooms, sliced Juice of 1 lemon Salt & pepper to taste 3 tb Freshly minced parsley 3 tb Freshly minced dill Matzo farfel, optional Combine all stock ingredients, bring to a boil & simmer for 30 minutes. Let stand till needed & then drain befroe using. Heat oil in a soup pot. Add chopped leeks & saute over moderate heat, stirring frequently, til lthe leeks start to go limp. Add stock, turnips, celery & bay leaves. Bring to a boil, cover & simmer for 10 minutes. Add tomatoes (including their juice) & mushrooms, simmer another 15 to 20 minutes. Season to taste & remove from heat. Allow soup to stand for several hours or cool & refrigerate overnight. Before serving, heat through, add parsley & dill. Top each serving with matzo farfel if desired. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lentil and Sweet Pepper Salad Categories: Salads, Vegetarian, Vegan, Legumes Yield: 4 servings 1 Red bell peppers 1 Yellow bell pepper 1 Orange bell pepper 1 1/4 c Green lentils; washed 3 c Water 1 sm Onion; peeled 1 Garlic clove; peeled 1 sm Red chili pepper -- seeded & finely chopped 1 sm Red onion; thinly sliced 1/2 c Dried apricots -- thinly sliced Salt Freshly ground black pepper ----------------------------------DRESSING---------------------------------- 1/4 c Extra-virgin olive oil 1 Lemon; juiced 2 Garlic cloves; crushed 1 tb Chopped fresh coriander 1 tb Chopped fresh parsley 2 ts Ground cumin Salt Freshly ground black pepper Heat the broiler. Broil the peppers until charred and blistered on all sides. Tie in a plastic bag or place in a covered dish and let cool to loosen skins. Put the lentils, water, onion, and garlic into a 2-quart saucepan. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender but still a little crunchy. Drain and place in a large bowl. Meanwhile, make the dressing. Blend the oil, lemon juice, garlic, coriander, parsley, and cumin, and season with salt and pepper. Drain the lentils, discard the onion and garlic, and place the lentils in a large bowl. Stir in the dressing and set aside. Peel and seed the bell peppers over a bowl to catch any juices, slice the flesh thinly, and reserve. Pour any juices into the lentils and leave to cool completely. Stir the bell peppers, chili peppers, onion, apricot slices, and salt and pepper to taste into the lentils and serve at once. Serves 4-6 * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lentil-Nut Loaf Categories: Main dish, Vegetarian Yield: 4 servings 1 c Lentils, washed 2 c Water 1 lg Onion, chopped 1 c Mushrooms, chopped 2 tb Oil 1 c Nuts, ground 1 c Breadcrumbs 1 tb Lemon juice 1 tb Soy sauce Salt & pepper 1 tb Mixed herbs Cook lentils in water till soft (1/2 hour). Saute onions & mushrooms in oil till soft. Mix with remaining ingredients. Place in a greased baking pan & bake at 350F for 30 minutes. Garnish with parsley. Toronto Vegetarian Association ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lentil-Rice Roast with Cashew Gravy Categories: Main dish, Vegetarian, Vegan Yield: 14 servings 1 1/2 c Lentils 1 1/2 c Millet 1 1/2 c Brown rice 9 c Water 1 c Bread crumbs 1/2 c Rolled oats 1/2 c Cashews; finely ground 1/4 c Vegetable oil 3 tb Onion powder 1 1/2 tb Crumbled sage 1/2 ts Celery seed Salt; to taste Garlic powder (optional) --------------------------------CASHEW GRAVY-------------------------------- 2 c Water 1/2 c Cashews 2 tb Cornstarch 2 tb Onion powder 1/2 ts Salt Pick over the lentils, then combine in a saucepan with the millet, rice, and water. Bring to a boil, lower the heat, and simmer until cooked, about 1 hour. Preheat the oven to 350 degrees F. Lightly oil two 8-1/2 x 4-1/2 inch loaf pans. Add the remaining loaf ingredients and mix well. Transfer mixture to loaf pans and bake for 1 hour, or until lightly brown and the top is dry to the touch. Make gravy. Place ingredient in a blender and liquify. In a medium saute pan over medium heat, heat the gravy, stirring constantly, until thick. Add more water if the gravy becomes too thick. Keep warm. Serves 12 to 16 Preparation time: 1-1/2 hours Baking time: 1 hour * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Light Sabayon Categories: Sauces, Breakfast, Vegetarian, Vegan, Pickarski Yield: 12 servings 1 c Cream sherry (optional*) 10 1/2 oz Extra firm silken tofu 1/2 c Liquid Fruitsource (R) 2 tb Canola oil 1 ts Vanilla extract Try this variation of a French sauce as a topping on pancakes. DIRECTIONS ========== Heat sherry over medium heat until reduced by half. Remove from heat and blend in remaining ingredients. Serve warm. Makes 3 cups Per 1/4 cup: 98 cal, 2 g prot, 6 mg sod, 9 g carb, 4 g fat, 0 mg chol, 59 mg calcium HINT: *If not using sherry, increase Fruitsource by 1/4 cup and heat all ingredients until warm. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lightened Maple Syrup Categories: Sauces, Condiments, Vegan, Pickarski, Breakfast Yield: 36 servings 4 c Pure maple syrup 5 1/2 c Water 6 tb Kuzu or cornstarch In a 3-quart saucepan, mix maple syrup with 4-1/2 cups water and bring to a simmer. In a small bowl, mix remaining one cup of water with kuzu. Remove syrup from heat and vigorously whisk kuzu mixture into syrup. Return mixture to heat and simmer for about 5 minutes to thicken. Serve warm or at room temperature. Refrigerate unused portion. makes 9 cups Per 1/4 cup: 93 cal, 23 g prot, 5 g sod, 1 g carb, 0 g fat, 0 mg chol, 10 mg calcium HINT: Arrowroot should not replace kuzu in this recipe because it may produce a gelatinous effect. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Lima Bean and Fennel Stew Categories: Main dish, Vegetarian, Vegan Yield: 4 servings 1 c Dried lima beans -Water for soaking, plus 4 c Water for cooking 3 md Potatoes 2 lg Carrots 1 lg Onion; diced 2 tb Olive oil 1/4 ts Fennel seed 1/2 ts Thyme 1/2 ts Marjoram 2 Garlic cloves -- finely chopped 2 tb Water 1/2 c Dry white wine 4 oz Mushrooms; thinly sliced 1 sm Bulb fennel; diced 1 Bay leaf 1 tb Tamari 1 tb Lemon juice Pick over and wash lima beans, and soak them in water to cover at least 6 hours or overnight. Drain off the soaking water and place the limas in a large stewpot with fresh water. Bring to a boil, then lower the heat and simmer gently for 1 hour. Scrub the potatoes and carrots. Cut the potatoes in 1/2-inch dice. Cut the carrots in half lengthwise, then crosswise into 1/4-inch slices. Add the potatoes and carrots to the limas. While they are cooking, saute the onion in 1 tablespoon of oil until golden brown. Crush the fennel seed lightly in a mortar and add it along with the thyme, marjoram, garlic, and 2 tablespoons of water to the onion. Cook over low heat for 3 minutes to blend the flavors. Add the wine and simmer until the liquid is reduced a little. Scrape the onion mixture into the bean mixture and return the skillet to the burner. Saute the mushrooms in the remaining tablespoon oil until they turn golden around the edges. Add the mushrooms to the stew, adding more water if necessary to keep the stew from sticking. Add the diced fennel bulb, bay leaf, and tamari, and simmer about 10 minutes or until the fennel bulb is just tender. Add the lemon and serve immediately. Source: Jennifer Stein Barker, Canyon City Oregon The Herbal Companion, October/November 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Linda McCartney's Avocado and Green Chili Soup Categories: Soups, Vegetarian, Vegan Yield: 4 servings 2 Ripe avocados 3 c Soy milk 4 oz Canned green chilies 1 md Onion; chopped Salt and pepper; to taste 2 tb Lemon juice 2 tb Dry sherry --------------------------------FOR GARNISH-------------------------------- Chopped chilies -OR- Fresh parsley Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender. Add the remaining ingredients except garnish to the blender and puree until evenly smooth. Pour the mixture into a serving bowl, garnish, nad serve immediately. Preparation time: 10 minutes Source: Home Cooking - by Linda McCartney and Peter Cox Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Low-Cal French Dressing Categories: Salads, Sauces, Appetizers Yield: 1 servings 1 c Canned tomatoes 1/4 ts Onion powder 2 tb Lemon juice 1 ts Sweetener 1/4 c Cooked rice or pasta 1/8 ts Celery salt 1/8 ts Salt 1/8 ts Garlic powder 1/8 ts Basil Blend all ingredients till smooth. Keep refrigerated. JoAnn Rachor, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Magnificent Mushroom Soup Categories: Soups, Appetizers, Vegetarian Yield: 2 servings 2 c Mushrooms, chopped 1 sm Onion, chopped 2 1/2 tb Oil 1/2 c Cashew pieces, ground 1 c Stock 1 Vegetable bouillon cube Sea salt, to taste Cayenne pepper 1 ds Sea kelp 1/4 c Cashew pieces, whole Saute 1 cup of the mushrooms with 1 1/2 Tbsp oil until tender. Blend the sauteed vegetables with the ground cashew pieces, water, bouillon cubes, sea salt, cayenne pepper and sea kelp. Heat the remaining oil and saute the whole cashew pieces and the remaining 1 cup mushrooms until tender. Add this to the blended mixture and bring just to a boil on low to medium heat. Simmer everything for 10-20 minutes until hot throughout and the flavours mingle. "This is an exquisite soup and one of my personal favorites." Keeps several days in the refrigerator. Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Make-Ahead Lemonade Base and Fruit Variations Categories: Beverages, Fruits Yield: 1 servings 2 1/2 c Water 1 1/4 c Sugar 1/2 ts Finely shredded lemon peel 1 1/4 c Lemon juice For sugar syrup, in a medium saucepan heat and stir water and sugar over medium heat till sugar is dissolved. Remove from heat and cool about 20 minutes. Add lemon peel and lemon juice to the sugar syrup. Pour into a covered jar and chill. Store lemonade base in the refrigerator for up to 3 days. Use to make the Lemon Sherbet Float, the Strawberry lemonade slush or the Tropical Lemon Iced Tea. Makes about 5 cups of lemonade base. LEMON SHERBET FLOAT (Sippable sherbet with a sweet and tangy lemon taste--): For each serving, place 1 or 2 small scoops lemon sherbet in a tall glass. Pour 1/2 cup carbonated water over the sherbet. Sprinkle with fresh raspberries or blueberries, if desired. Serve immediately. (187 calories) STRAWBERRY-LEMONADE SLUSH (Two summer-fresh tastes in one--): For each serving, in a blender container combine 1/2 cup fresh or frozen unsweetened strawberries, 1/3 cup Make-Ahead Lemonade Base, and 1 tablespoon sugar. Blend till smooth. With blender running, add about 1 cup ice cubes, one at a time, through opening in lid till strawberry mixture becomes slushy. Pour into a tall glass. Garnish slush with a fresh strawberry half, if desired. Serve immediately. (198 calories) "Better Homes and Gardens", July 1993 Posted by Cate Vanicek ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Maple Rum Rice Creme With Chocolate Sauce Categories: Desserts, Bakery, Low-fat, Vegan Yield: 6 servings ------------------------------MAPLE RICE CREME------------------------------ 1 c Short grain rice 2 1/2 c Water 2 c Soy milk or rice milk 1/2 c Maple syrup 1 ts Vanilla 2 tb Dark rum ------------------------------CHOCOLATE SAUCE------------------------------ 1/2 c Dutch processed or regular -- cocoa 1 c Water 1/2 c Honey (up to 3/4 c) 1 ts Vanilla CREME: In a large pot, cook rice with water, soy or rice milk & maple syrup, covered, for about 1 1/4 hours or until the rice is fairly mushy & most of the liquid has been absorbed. Puree cooked mixture with vanilla & rum till absolutely smooth. Transfer to a bowl, cover tightly & chill for several hours. CHOCOLATE SAUCE: Combine all ingredients in a heavy pot & mix well with a whisk. Bring to a boil, reduce heat, simmering gently for 15 to 20 minutes, stirring often, until the sauce has thickened & reduced to 1 cup. Allow to cool completely. Serve with the Creme. "Vegetarian Times", December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Marinated Black-Eyed Peas Categories: Appetizers, New years Yield: 6 servings 2 c Cooked black-eyed peas 1 md Red bell pepper, cut into 1" -- strips 2 Minced scallions 3 tb Minced fresh parsley 3 tb Olive oil Juice of 1 lemon 1 Garlic clove, crushed Salt & pepper Dark green lettuce leaves Combine all the ingredients except the lettuce in a mixing bowl. Cover & let stand in the fridge for an hour or so. Stir occasionally. Before serving, remove garlic. Line a shallow serving bowl with lettuce leaves & top with the pea mixture. This recipe is better if prepared a day ahead. For real good luck, drop some coins into it before serving. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Marinated Roast Peppers Categories: Salads, Turkish, Appetizers, Vegetables Yield: 4 servings 6 Green bell peppers 3 Garlic cloves, mashed 1/2 c Vinegar Salt to taste Cook peppers in a moderate oven or directly over a gas flame. Turn frequently to ensure even cooking on all sides. When the skins are charred & black, they are done. To peel, place peppers immediately into a plastic bag & seal closed, cover with a towel & let stand for 30 minutes. Peel off the skins & rinse in cold water, pat dry. Cut off the tops & remove seeds. Cut lengthwise into 4 or 5 pieces & arrange on a serving dish. Combine the rest of the ingredients, pour over peppers & refrigerate for several hours. Serve at room temperature. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mark's Eggless Pancakes Categories: Bakery, Lunch, Breakfast, Brunch, Mark's Yield: 4 servings 1 c Wholewheat flour 1 c White flour 3 tb Wheat germ 2 tb Cornstarch 2 tb Baking soda 1 ts Baking soda Salt, optional Sugar, optional Water to mix Combine all the dry ingredients. Add water, starting with 1/2 c & beating well. Add enough water till you have the consistency desired. If you prefer thicker batter, add less water, thinner batter, add more water. Fry in a very lightly oiled skillet till brown, flip & continue to cook the other side. VARIATION: Substitute the wholewheat flour with millet flour, or buckwheat & omit the wheatgerm. Recipe by Mark Satterly. Based on an idea from the Toronto Vegetarian Food Fair September, 1993. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mark's Fried Rice Categories: Main dish, Rice, Vegetarian, Mark's Yield: 4 servings 4 c Cooked rice 1 lg Onion, finely chopped 2 Garlic cloves, minced 1 lg Carrot, scrubbed & diced 1 md Green pepper, diced 1/2 c Frozen corn &/or peas 1 3" piece ginger, 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. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mark's Soda Bread Categories: Bakery, Breads, Mark's Yield: 1 loaf 3 1/2 c White flour 2 ts Soda 1 1/2 ts Salt 1 c Water or soymilk 1/3 c Vegetable oil 1/2 ts Lemon juice Sift together dry ingredients. Add the water/soymilk, oil & lemon juice. Stir until you have a sticky dough. Place in a greased baking pan & press down. Bake at 350F for 1 hour. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mexican Pie Categories: Main dish, Pies, Vegetarian Yield: 8 servings 2 tb Water or vegetable oil 1 md Onion, diced 1 Green bell pepper, chopped 2 c Frozen corn kernels 1 sm Can green chilies, chopped 1 c Tomato sauce 2 tb Chili powder Salt and pepper, to taste 4 c Cooked kidney beans, mashed 1 1/2 c Cornmeal 1/2 c Unbleached all-purpose flour 1/2 ts Baking powder 3 c Water Heat the water or oil in a large pot over medium heat and cook the onion for 10 minutes. Add the green pepper, corn, green chilies, tomato sauce, chili powder, and salt and pepper and cook for 5 minutes. Add the mashed beans and cook 10 minutes more over low heat. Remove from the heat and set aside. Preheat the oven to 350F. Combine the cornmeal, flour, baking powder, and water in a large saucepan and cook over medium heat until the mixture thickens, stirring constantly with a wire whisk to keep the cornmeal from lumping. Spread half the cornmeal mixture over the bottom of a nonstick baking dish. Spread the bean mixture over the cornmeal mixture, and then add the remaining cornmeal mixture on top, spreading to cover the beans. Bake for 45 minutes or until the cornbread is golden. Preparation time: 45 minutes Baking time: 45 minutes Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mexican Salsa Categories: Appetizers, Mexican, Sauces, Relishes Yield: 8 servings 8 oz Tomato sauce 2 tb Crushed red chili 1/2 ts Cumin powder 1/2 ts Oregano 1 ts Salt 2 Garlic cloves, minced 2 ts Vinegar 1/2 Lemon, juiced Combine all ingredients and mix well. Let stand for 3 hours. Excellent with tacos or as a dip for tortilla chips. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Millet Oatmeal Bread Categories: Bakery, Breads Yield: 2 loaves 1/3 c Millet 1 c Water 1 pn Salt 4 ts Dry yeast 1/2 c Sucanat* 2 1/2 c Warm water 3 3/4 c Wholewheat flour 1 1/4 c Gluten flour 1 3/4 c Rolled oats 2 ts Salt 6 tb Sunflower seeds 2 tb Oil Wash millet, put in a saucepan with 1 c of water & pinch of salt, cover & cook over medium heat until the water is absorbed & millet is soft. Add a little more water if millet needs more cooking. Dissolve yeast & sucanat in about 1 1/4 c warm water. Let stand till foamy. In a large bowl, mix together the flours, oats, salt & sunflower seeds. Add oil, warm millet, yeast & remaining warm water. Mix into a stiff dough. If too stiff, add more water, or add more water if too sticky. The dough should be light & spongy. Knead vigorously for 10 minutes. Divide dough into 2 equal portions. Lightly oil loaf pans, roll our dough & place in pans. Lightly brush the tops of the loaves with oil & let rise in warm place for 30 minutes. Bake at 375F for about 30 minutes or until lightly browned. Lightly oil the crust to tenderize. Ron Pickarski, "Friendly Foods" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Millet Pilaf Categories: Vegetarian, Vegan, Side dish Yield: 1 serving 1 sm Onion 4 ts Vegetable oil 1/4 c Millet Sea salt to taste 2/3 c Water 1/2 c Slivered almonds 1 sm Leek 1 sm Zucchini 1 c Mushrooms Freshly ground black pepper 1/4 ts Ground cinnamon Chop the onion. Heat 2 teaspoons of the oil in a saucepan and add the onion. Saute for about 3 minutes until tender by not brown. Add the millet and cook for another 2 minutes or so, stirring occasionally. Sprinkle in the salt and pour in the water. Bring to the boil, then lower heat and simmer, covered, for about 20 minutes. Place the almonds under the grill (broiler) and toast until lightly browned, turning frequently. Set aside. Chop the leek and zuchinni finely. Heat the remaining 2 teaspoons oil in a frying pan (skillet) or wok and add the vegetables. Stir-fry for about 3 minutes. Slice the mushrooms thinly and add them to the leek and zucchini. Stir fry for a further 2-3 minutes. When the millet is tender and the water is absorbed, stir in the vegetables, pepper to taste, and the cinnamon. Cook for a couple of minutes longer, stirring then remove from heat, and stir in almonds. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Millet Soup Categories: Soups, Vegetarian, Vegan Yield: 6 servings 3 1/2 c Vegetable stock or bouillon 1/2 c Millet 1/2 sm Cauliflower -- cut into florets 1 md Carrot; coarsely chopped 1 Celery rib, with leaves -- sliced 2 Garlic cloves; minced 1/2 ts Dried rosemary 1/2 ts Dried thyme 1 ts Dried basil 1/4 ts Freshly ground black pepper 1 1/2 c Sliced mushrooms 3 Green onions, with tops -- finely chopped 2 c Soy milk 3 tb Tamari 2 tb Nutritional yeast flakes -- (Optional) Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes. Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes. Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes. Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mixed Mustard Pickles Categories: Conserves, Relishes, Vegetables Yield: 9 pints 1 lg Cauliflower 3 lg Green peppers 1 lg Sweet red pepper 3 c Small white onions 2 lb Green tomatoes 3 c Pickling whole cucumbers 1 qt Cucumber slices, unpared, -- 1/8-inch thick 1 c Salt 1 qt Cold water 1 1/2 qt Vinegar 2 c Granulated sugar 2 ts Celery seed 3/4 c Unbleached all-purpose flour 1/4 lb Dry mustard 1 1/2 ts Turmeric 2 c Cold Water Wash the cauliflower and break into small flowerettes. Wash, seed and halve the peppers, cutting them into 1/4-inch crosswise slices (rings). Pour boiling water over the onions, let stand for 5 minutes, then skin. (pare.) Wash the tomatoes and cut them into eighths. Mix the cauliflower, peppers, onions, tomatoes, whole and sliced cucumbers in a large bowl. Cover with the salt and cold water combined. Let stand for 16 hours, then place the mixture in a large kettle and bring just to a boil, then drain. Meanwhile, heat the vinegar, sugar and celery seed to boiling. Mix the flour and the rest of the ingredients into a paste. Stir into the vinegar mixture, blending well. Add the drained vegetables and cook, uncovered, for 20 minutes, stirring constantly. Turn at once into clean hot sterilized preserve jars and seal at once as the manufacturer directs. Process in a hot water bath according to your conditions. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mock Chicken Loaf Florentine with Chickenless Gravy Categories: Main dish, Vegetarian, Vegan Yield: 8 servings 10 oz Frozen spinach; thawed 2 tb Vegetable oil or water 1 sm Onion; finely chopped 2 tb "chicken-flavored" powder -- (imitation) -OR-... 1 -Vegetable bouillon cube 1 3/4 c Boiling water 2 c TVP granules 1 lb Soft tofu 1 c Gluten flour; -OR-... 3/4 c -Whole wheat flour 1 tb Nutritional yeast flakes 1 1/2 ts Salt 1 ts Garlic powder 1 ts Poultry seasoning 1/2 ts Onion powder 3 tb Vegetable oil -----------------------------CHICKENLESS GRAVY----------------------------- 2 c Boiling water 2 tb Vegetable oil 3 tb Nutritional yeast 1 Vegetable bouillon cube 1/2 c Diced fresh mushrooms 1/2 c Finely chopped onion Onion salt; to taste Unbleached all-purpose flour Steam the spinach and drain well. Heat the oil or water in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes. Dissolve the imitation chicken-flavored powder or bouillon powder in the boiling water. Add the TVP and let stand for about 10 minutes. Preheat the oven to 350 degrees F. Pat the tofu dry, then mash. In a large bowl, combine the TVP mixture, spinach and tofu. Stir in the remaining ingredients and pour the mixture into a lightly greased 8-1/2 x 4-1/2-inch loaf pan. Smooth the top and bake for 45 minutes, or until brown on top. If the loaf begins to get too brown on top, cover with aluminum foil. Make the gravy. In a large suacpan, simmer all the ingredients except the flour for approximately 5 minutes. Slowly add the flour (tablespoon by tablespoon), whisking after each addition, until desired thickness is reached. Keep warm. Let loaf stand for 10 mintues, then run a knife around the edges and turn out onto a platter. Serve with gravy. Preparation time: 45 minutes Baking time: 45 minutes Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mock Egg Salad Categories: Salads, Snacks, Lunch, Brunch, Low-fat Yield: 6 servings 19 oz Can chick peas, drained 1/4 c Tangy Boiled Dressing recipe 1/4 c Chopped celery 1/2 ts Basil 1/4 ts Curry powder 1/4 ts Garlic salt Coarsely mash chick peas. Combine with dressing and other ingredients. Mix until well blended. Food processor may be used but a coarse texture is more like a real egg salad. "Choice Cooking", Canadian Diabetes Assoc. 1986 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Moroccan Vegetable Stew with Roasted Buckwheat Categories: Main dish, Vegetarian, Vegan Yield: 6 servings 2 tb Olive oil 2 Garlic cloves -- coarsely chopped 1 ts Grated fresh ginger 1 ts Ground cumin 1 ts Ground cinnamon 1/2 ts Ground tumeric 2 sm Onions; quartered 3 md Carrots; coarsely chopped 4 Baby turnips -- trimmed and quartered 1/2 lb Sweet potatoes -- peeled and cubed 1 c Tomato juice 1 c Water 1 1/2 c Cooked chick-peas 1/2 c Seedless raisins 2 sm Zucchini; thinly sliced 1 1/2 c Button mushrooms -- halved if large 2 tb Chopped fresh parsley Salt Freshly ground black pepper 3 c Water 2 1/2 c Roasted buckwheat (kasha) 2 tb Olive oil 1/2 ts Salt 1/2 c Cashew nuts, toasted Parsley sprigs; for garnish Heat the oil in a large skillet and saute the garlic, ginger, cumin, cinnamon, and tumeric for 2 minutes. Add the onions, carrots, turnips, and potatoes and stir-fry for 5 minutes, or until all the vegetables are well-coated wtih the spice mixture. Add the tomato juice and water; bring to a boil, cover, and simmer gently for 15 minutes. Add the chickpeas, raisins, zucchini, mushrooms, and parsley and simmer for 15 minutes more. Season to taste. Meanwhile, prepare the buckwheat. Bring the water to a boil in a heavy-bottomed 2-quart saucepan. Add the buckwheat and oil, cover, and simmer over very low heat for 15 minutes. Do not remove the lid during this time. Stir the salt into the buckwheat and pile it onto a large serving dish. Spoon the vegetables over it. Sprinkle with the cashew nuts, and serve the vegetable juices separately. Garnish with the parsley sprigs. * Source: The Insprired Vegetarian * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Mushroom Gravy Categories: Side dish, Sauces Yield: 2 cups 1 c Mushrooms, sliced thin 1 tb Oil 1 3/4 c Water 1/3 c Whole wheat flour 2 tb Tamari 1 ts Vegetable broth powder Sea kelp, several dashes ----------------------------------OPTIONAL---------------------------------- Sea salt, to taste Saute the mushrooms in the oil. Add the flour and constantly over medium-low heat for 1-2 minutes to brown the flour for more flavour. Add the remaining ingredients and stir with a wine whisk until the sauce is very well mixed and there are no lumps. Stir constantly over medium heat until very hot. Reduce heat and cook on the lowest setting for 10-15 minutes until the sauce is thickened. Stir occasionally while simmering. Serve over hot vegetables, burgers, balls or whole grains and enjoy! MAKES: 2 1/2 CUPS Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" Posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Myong's Kim Chee Categories: Conserves, Korean, Relishes, Vegetables Yield: 1 servings 1 Head bok choi, chopped 1 Daikon radishes, sliced 2 Carrots, shredded 8 Garlic cloves, sliced 2 Garlic cloves, crushed 1 1/2 c Sea salt 1/2 c Flaked dried red peppers* 1/3 c Fresh ginger slices* 1 c Coarsely chopped scallions 1 Japanese horseradishes * 2 c Boiling water 2 c Rice vinegar 3 tb Sesame seeds Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar. Seal jar and place into refrigerator for 2-12 weeks. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: New Granola Categories: Bakery, Breakfast, Cereals Yield: 6 servings 2 c Old-fashioned oats 1 c Slivered almonds 1/3 c Frozen apple juice -- concentrate, thawed 2 tb Packed brown sugar 1 tb Ground cinnamon 1 c Unsweetened shredded coconut 1/2 c Dried sour cherries or -- raisins 1/2 c Golden raisins Preheat oven to 300F. Combine oats and almonds in bowl. Mix in juice concentrate. Add sugar and cinnamon and toss. Spread on cookies sheet. Bake 25 minutes, stirring occasionally. Stir in coconut and bake until golden, about 15 minutes. Remove from the oven, cool. Add cherries and raisins to granola. Stor in airtight container at room temperature. (Can be made 1 week ahead.) "Bon Appetit", The Best of the Year Jan/93. Posted by Pat Stockett ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Niter Kebbeh Categories: Main dish, African, Ethiopian, Spices Yield: 1 cup 1 lb Unsalted butter 1/4 c Chopped onions 2 Garlic cloves, pressed 2 ts Grated ginger 1/2 ts Turmeric 4 Cardamom seeds, crushed 1 Cinnamon stick 2 Whole cloves 1/4 ts Nutmeg 1/4 ts Fenugreek 1 tb Fresh basil In a small pot, gradually melt butter & bring to bubbling. When the top is covered in foam, add the other ingredients & reduce heat to a simmer. Gently simmer, uncovered, on low heat. After about 45 minutes to 1 hour, when the surface becomes transparent & the milk solids are on the bottom, pour the liquid through a cheesecloth into a heat resistant container. Discard spices & solids. Cover tightly & store in the fridge. Will keep up to 2 months. "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: No-Wait Wheat-Oat Bread Categories: Bakery, Breads Yield: 2 loaves 1 1/2 c Oatmeal 2 tb Yeast 4 c Warm water 2 tb Sweetener 1/4 c Molasses 1 ts Salt 1/4 c Vegetable oil 1/4 c Wheat germ 1 c Soy grits 10 c Wholewheat flour Warm oatmeal in a slow oven. In a large bowl, dissolve yeast in water & add sweetener. Let stand till foamy. Add molasses, salt & oil & stir in warmed oatmeal. Let stand a few minutes. Add wheat germ, soy grits & 9 c flour. Knead well, using the remaining 1 c flour as needed. Divide dough between 2 large bread pans. Bake for 15 minutes at 275F then increase oven temperature to 350F & continue to bake for 45 minutes to 1 hour. Adapted from Frances Moore Lappe, "Diet for a Small Planet" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Noodles and Vegetables with Peanut Sauce Categories: Salads, Main dish, Pasta, Vegetables Yield: 4 servings 1 lb Spaghetti noodles 1/2 c Peanuts 2 Garlic cloves 2 tb Soy sauce or tamari 4 ts Distilled white vinegar 1 tb Sugar 1/8 ts Cayenne pepper 1/2 c Water 2 md Carrots, julienned 1/2 lb Snowpeas, sliced 1/4 c Roasted sesame oil 2 Green onions, chopped 1 Cucumber, peeled, seeded, -- and julienned Cook spaghetti according to the package directions. In a blender or food processor, combine the peanuts, garlic, soy sauce, vinegar, sugar, cayenne pepper, and water. Blend until smooth and set aside. Steam the carrots and the snow peas until tender-crisp, about 7 minutes, and set aside. Rinse the spaghetti with cold water and drain thoroughly. Pour into a large mixing bowl. Toss with the sesame oil. Add the peanut sauce, carrots, and snowpeas and toss. Just before serving, top with the green onions and cucumber. Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Nut Icing Categories: Bakery, Cakes, Icings, Mark's Yield: 1 cake icing 2 tb Vegetable oil 1 c Water/soy milk 1 c Pecans 1 c Shredded coconut 1 1/2 c White sugar Place all ingredients in a pot. Boil for 5 minutes. Pour over hot cake. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Nut Torte Categories: Desserts, Cakes, Vegan Yield: 8 servings 3/4 c Margarine 2 1/4 c Sugar Egg replacer -- (equivalent of 3 eggs) 3 tb Fresh lemon juice 1 pn Salt 2 1/2 c All-purpose flour 2 1/2 ts Baking powder 3/4 c Soy milk, plain or vanilla 2 c Chopped walnuts or almonds 1/2 c Vegan marzipan Preheat the oven to 400 degrees F. To prepare the dough, cream the margarine with 3/4 cup sugar until fluffy. Add the egg replacer, lemon juice, and salt and mix well. Add the flour and baking powder, and mix until a soft dough is formed. Place two-thirds of the dough on a sheet of plastic wrap. With a rolling pin, roll the dough into a circle about 11 inches in diameter. Invert the dough into a 9-inch springform pan. Peel the plastic wrap off the dough and press the dough into the bottom and up the sides of the pan. Trim the edges if needed. Roll the remaining dough into a circle about 9 inches in diameter and set aside. This will be used to top the torte. To prepare the filling, stir 1 cup of the sugar in a large heavy saucepan over low heat until the sugar is dissolved. Increase the heat and boil the sugar unti it turns a caramel color. Add the soy milk (which will bubble vigorously) along with the nuts and the rest of the sugar. Cook over high heat, stirring constantly, for 5 minutes. Remove from the heat and beat the marzipan into the mixture. When it is well mixed, pour it into the cake pan and put the rolled-out dough on top. Bake the torte until golden brown, about 35 minutes. Cool completely before removing the springform. Serves 6 to 8 Preparation time: 40 minutes Baking time: 35 minutes From: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Nutty Plum Crumble Categories: Desserts, Fruits, Vegetarian, Vegan Yield: 1 serving 1/4 c Whole wheat flour 3/16 c Rolled oats Raw cane sugar to taste 1 tb Vegan margarine 1 tb Peanut butter 6 oz Plums 1 tb Water Put the flour, oats and sugar in a bowl. Rub in the margarine and peanut butter finely. Slice the plums. Put them in a baking dish with the water. Cover with the crumble mixture. Bake at 375 F (180 C)/Gas Mark 5 for about half an hour until lightly browned on top. Source: The Single Vegan - by Leah Leneman Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oat Bran Russian Black Bread Categories: Bakery, Breads Yield: 1 loaf 3 tb Dry yeast 1 ts Sucanat* 1 c Warm water 3/4 c Rye flour 2 c Wholewheat flour 1 ts Salt 1 c Oatbran 1 tb Carob or cocoa powder 1 ts Caraway seeds 1 ts Fennel seeds 2 tb Cider vinegar 2 tb Dark molasses 2 tb Corn oil 1 tb Minced onion Sucanat stands for Sugar Cane Natural. Use your favourite sweetener. Dissolve yeast & sucanat in about 1/2 c water & set aside till yeast is foamy. Combine rye flour, wholewheat flour, salt, oatbran, carob, carawy & fennel seeds. In a separate bowl, combine the vinegar, molasses, oil & onion. Add wet ingredients to the dry ingredients & blend well. Add yeast & mix well. If the dough is too stiff or dry, add more water. If too sticky add more flour. Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes). Bake at 375F for 35 to 40 minutes & cool on a wire rack. Lightly brush the top with oil. Ron Pickarski, "Friendly Foods" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oat Crackers Categories: Bakery, Breads Yield: 1 servings 1 1/2 c Rolled oats 1 c Flour 1/2 c Wheat germ 1/2 ts Salt 1/3 c Oil 2/3 c Water Mix dry & wet ingredients separately. Then combine them together. Roll out dough 1/8" thick onto an oiled cookie sheet. Score & bake at 325F for 25 to 30 minutes. JoAnn Rachor, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oat Creme Categories: Desserts, Bakery, Low-fat, Vegan Yield: 6 servings 1 c Rolled oats 4 c Apple juice 1/4 c Tahini, optional 2 ts Vanilla 2 tb Brandy or dark rum 1 tb Maple syrup, optional Combine oats, apple juice & tahini in a large pot. Bring to a boil, lower heat & simmer 20 minutes. Remove from heat. Add remaining ingredients & puree till smooth & creamy. Thin with more apple juice if necessary. Pour around baked apples stuffed with chestnuts, see recipe. "Vegetarian Times", December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oil & Lemon Dressing Categories: Salads, Turkish, Sauces, Vegan Yield: 1 servings 1/4 c Extra virgin olive oil 4 tb Lemon juice 1/4 ts Salt Freshly ground black pepper 2 tb Fresh parsley, minced Combine all ingredients in a small bowl & beat well with a fork. Ayla Esen Algar "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Olive and Nut Dip Categories: Appetizers, Dips, Vegan Yield: 1 servings 7 oz Tofu 1/2 c Olives, black or green -- stuffed 1/3 c Nuts, roasted. 3 tb Lemon juice 1 tb Green onion tops, chopped 1 tb Oil 1/4 ts Sea salt Home Roast nuts: Chopped or slivered nuts may be roasted in a dry pan in a preheated oven at 300F for 4-8 minutes, depending on the size of the nuts and how thinly they are layered. stir them every minute or so and turn them as needed until lightly browned and hot. Whole nuts like almonds and hazelnuts (filberts) can be roasted in a preheated oven at 350F for 6-10 minutes. Use these in recipes or as a garnish or a snack. Store in the refrigerator for up to several weeks. Combine everything in a food processor until smooth. Chill and serve. Keeps 3-6 days refrigerated. Jeanne Marie Martin, "Vegan Delights" Posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Open-Face Steamed Dumplings (Shao Mai) Categories: Vegetarian, Vegan, Chinese, Appetizers Yield: 15 servings ----------------------------------WRAPPERS---------------------------------- 2/3 c All-purpose flour 2 tb -Hot water, plus: 2 ts -Hot water ---------------------------------FILLING A--------------------------------- 5 oz Regular or firm tofu -- mashed 1 1/2 ts Tientsin preserved cabbage -- minced (packed) 1 tb Presoaked & minced tree ears 1 tb Presoaded & minced lily buds 3 tb Black or shiitake mushrooms -- (presoaked & minced) 1 1/2 ts Green onion, minced 1 ts Sesame oil 1 ts Vegetable oil 1/8 ts Salt 2 ts Soy sauce ---------------------------------FILLING B--------------------------------- 3 tb Water chestnuts, minced 3 tb Black mushrooms, minced -- (presoaked) 3 tb Bamboo shoots, minced 3 tb Carrot, minced 2 ts Green onion, minced 1/2 ts Gingerroot, minced 1 tb Soy sauce 1/4 ts Cornstarch 1 1/2 ts Sesame oil -------------------------------DIPPING SAUCE------------------------------- Soy sauce Mushroom soaking liquid Sesame oil These little open-faced steamed dumplings, a popular item in dim sum teahouses, are a special treat, for you seldom see a vegetarian version. With their flowerlike appearance and savory filling, they are an attractive luncheon dish. You can use the ready-made wrappers, sold in refrigerated or frozen sections of some markets ("shu mai skins"). "Suey gow skins" or "gyoza wrappers" are too thick and will dry out during steaming. Wonton wrappers can be substituted, but trim off the pointed corners. Better yet, prepare your own wrappers according to the directions below. DIRECTIONS: =========== To prepare wrappers, combine flour and hot water. Knead a couple of minutes into a smooth dough; cover and let rest at least 1 hour. Place on a lightly floured board, and knead for 2 minutes or so. With palms of your hands, roll it into a long, cylindrical shape, 7-1/2 inches inches long, 1 inch in diameter. Cut crosswise into 1/2-inch pieces; you will have 15. If your climate is dry, keep the dough covered. Shape these, cut-side up, into a round shape. Flatten them with the palm or heel of your hand on a flour-dusted board. With a pastry roller, small rolling pin, piece of dowel, or even an empty jar -- all of these should be wielded under the palm of your hand -- roll each into a round wrapper, 3-1/2 inches in diameter, thicker in the center, thinner toward the edge. This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll. Continue all the way around several times, also turning the dough over once or twice, until you have a thin, 3-1/2 inch wrapper. Prepare Filling A or B by combining the ingredients. Place approximately 1 tablespoon filling on the center of each wrapper. Holding the wrapper on your left fingers, encircle it from below with your right thumb and index finger, gathering the wrapper up around the filling. Squeeze gently around the middle to make a kind of neck; some of the filling should emerge at the top. The bundle should hold together securely or it will collapse during steaming. Pat the bottom with your left hand to make a flat base. If the skin is not too floppy, you can also turn the edge slightly outward (like an open flower), pinching it if necessary to make it secure. Place a layer of damp cloth in a bamboo steaming basket or on a flat, perforated race (you can use a heatproof plate if you have neither of these, but circulation of steam is somewhat impaired this way). Arrange the shao mai on it. With the rack well above the boiling water in a steamer, steam for 10 minutes (if frozen, do not defrost first). They will stick to the cloth, but if you wash and reuse the same cloth each time, they will not stick as much. Serve while still hot, before the skin hardens -- as is, or with small dipping saucers of soy sauce and mushroom liquid (from the black mushrooms), mixed in equal proportions. Add a few drops of sesame oil. Advance preparation: These can be assembled in advance, frozen, and steamed just prior to serving. * Source: The Fragrant Vegetable, by Martin Stidham * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oriental Brown Rice Salad Categories: Salads, Vegetarian, Vegan Yield: 6 servings 4 c Cold cooked brown rice 1/4 c Peanut oil 1 ts Salt 1/2 ts Pepper 1 ts Sugar 1 ts Roasted sesame oil 1 md Carrot; peeled and diced 1/2 c Chopped snow peas 1/2 c Frozen corn kernals 1/4 c Rice vinegar 1 Celery stalk; diced 1/2 Red bell pepper; diced 3 Green onions; chopped 2 tb Chopped fresh parsley Place the rice in a large mixing bowl. In a small mixing bowl, combine the peanut oil, salt, pepper, sugar, and sesame oil. Stir until the sugar dissolves, then pour over the rice, toss, and set aside. Steam the carrot, snow peas, and corn in or over a small amount of boiling water for 1 minute. Rinse the vegetables in cold water. Drain and stir the vegetables into the rice. Add the remaining ingredients and toss to mix well. Refrigerate for 1 to 2 hours and serve cold. * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oriental Grilled Vegetables Categories: Main dish, Mcdougall, Vegan Yield: 4 servings 1 tb Coriander seeds 2 tb Soy sauce 2 tb Dry sherry 1 tb Honey 2 ts Minced fresh ginger 1 ts Chili or sesame oil 2 cl Garlic 1 lg Yellow squash, cut into 1/2 inch slices 1 lg Onion, cut into 8 wedges 1 Red bell pepper, cut into 8 Pieces 1 Green bell pepper, cut into 8 pieces Put coriander seeds into a medium bowl and crush, using the back of a spoon. Add the soy sauce, sherry, honey ginger, oil, and garlic. Add the vegetables and toss. Let stand for 15 minutes. Preheat the grill or boiler. String the vegetables onto 4, 6-inch skewers. Cook 4 inches from the heat source, 3 minutes per side, brushing once with the marinade. From "Natural Health" magazine -- May/June 1993 A.MORELLI [Anne] at 08:23 EDT ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Oriental Spaghetti Categories: Salads, Pasta, Vegetarian, Vegan Yield: 5 servings 1 lb Thin spaghetti 2 tb Roasted sesame oil 4 tb Soy sauce or tamari 1 c Snow peas 2 Cucumbers; peeled, seeded, -- and cut into strips -- 1/4 inch x 1-1/2 inches 3/4 c Thinly sliced green onions 3 tb Chopped fresh parsley 2 tb Red wine vinegar 1 ts Dry mustard 1 ts Hot chili oil Cook the spaghetti according to the package directions and drain. Combine 1 tablespoon of the sesame oil with 2 tablespoons of the soy sauce. Toss warm spaghetti with this mixture and set aside. Steam the snow peas for 2 minutes. Drain and cool under cold water. Combine the snow peas, cucumber strips, green onions, and parsley. Stir together the remaining sesame oil, soy sauce, vinegar, mustard, and chili oil. Toss this sauce with the vegetables. Then toss the vegetable mixture with the spaghetti mixture. Serve cold. Preparation time: 30 minutes Serves 4 to 6 * Source: the Physicians Committee for Responsible Medicine * Reprinted with permission in "The Compassionate Cook" * by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pasta with Chunky Tomato Sauce Categories: Pasta, Vegetarian, Vegan, Main dish Yield: 6 servings 1 1/2 c Diced onions 1/4 c Water or olive oil 3/4 c Chopped celery 1/2 c Chopped green bell pepper 2 c Sliced fresh mushrooms 2 Garlic cloves; minced 4 c Chopped fresh tomatoes 3 c Tomato sauce 2 c Tomato puree 1 ts Dried oregano 1 1/2 ts Dried basil 1 Bay leaf Salt and pepper; to taste 1 lb Spaghetti or other pasta Heat the water or olive oil in a large saucepan over medium heat. Cook the onions for 5 to 6 minutes, then add the celery, green pepper, mushrooms, and garlic and cook for an additional 5 minutes. Add the tomatoes, tomato sauce, and tomato puree and stir until the sauce is well blended. Add the herbs, salt, and pepper and simmer, uncovered, for 30 minutes. Cook the pasta according to package directions. Remove the bay leaf from the sauce and serve with pasta. Preparation time: 1 hour * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pasta With Shell Beans & Greens Categories: Main dish, Pasta, Vegetarian Yield: 4 servings 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) v8.00 Title: Peach Chutney Categories: Conserves, Fruits, Karen's Yield: 6 servings 3 lb Peeled, pitted peaches -- cut into small chunks 3/4 c White or cider vinegar 3 c Water 1 lb Brown and/or white sugar 1 Head of garlic 8 sl Crystallized ginger 4 Red chilie peppers, fresh 1 ts Salt 1 ts Ground cumin 1 ts Ground coriander 1 ts Ground cloves Put peaches, vinegar and water into a pot and bring to a boil. Add sugar and continue to cook. Meanwhile, separate and peel garlic cloves. Remove stems from chilie peppers (and seeds as well, if a mild chutney is desired). Mince garlic, chilies, and ginger, then add them to peach mixture. Stir in remaining ingredients and cook until mixture is thick and reduced to about 6 cups. Stir often, and reduce heat if necessary to prevent burning. Preserve his chutney at your own risk, I have no idea if the proportions given are safe for home canning! Me, I'll just keep it in the 'fridge since it's likely to be consumed within a couple of weeks. :-) Recipe by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Peach Cobbler Categories: Desserts, Fruits, Mark's Yield: 6 servings -----------------------------------FRUIT----------------------------------- 4 c Peaches, sliced 1/2 c Brown sugar 4 ts Arrowroot powder 1/4 ts Nutmeg 1/2 c Water 1 tb Lemon juice ----------------------------------COBBLER---------------------------------- 1 c Flour 2 tb Sugar 2 ts Baking powder 1/4 c Shortening 1/3 c Water In a medium pot, combine brown sugar, arrowroot (or use cornstarch) nutmeg & 1/2 c water.Cook over a low heat, stirring till bubbly & till it starts to thicken. Add peaches & lemon juice. Cook only until it has heated through. Place in a 1 1/2 quart casserole COBBLER: Mix together flour, sugar, baking powder & a sprinkling of salt. Cut in shortening. Add water. Mix lightly, just till the mixture is thoroughly moistened. Spoon biscuit mixture over hot fruit filling in 6 mounds. Bake at 400F for about 20 minutes. May take 25 minutes. Serve warm. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Peach Pie Categories: Desserts, Fruits Yield: 8 servings 1 10" uncooked pastry shell ----------------------------------FILLING---------------------------------- 1/2 c Brown sugar 1/4 c Flour 5 c Peaches, peeled & sliced 2 ts Lemon juice 1/4 ts Almond extract ----------------------------------TOPPING---------------------------------- 1/2 c Flour Salt 1/2 c Brown sugar 1/4 c Softened shortening Gently combine peaches, sugar, flour, lemon juice & almond extract. Place in pastry shell. For topping, cut shortening into flour & mix in sugar & salt. Work only enough so that the mixture resembles coarse breadcrumbs. Pour over peaches. Bake at 425F for 15 minutes or at 375F for 25-30 minutes. "The Hamilton Spectator", August, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Peanut Buttery Stir-Fry Categories: Main dish, Vegetarian, Vegan, Stir-fry Yield: 1 serving 1/2 c Brown rice 1/3 c Tofu 4 ts Vegetable oil 1 sm Onion 1 sm Carrot 2 oz Green beans A few leaves Chinese cabbage -OR- collards 1 1/2 c Mung beansprouts 1 sm Garlic clove 1 Piece ginger root (1/4-inch) 1 1/2 tb Peanut butter 4 tb Water 2 ts Lemon juice 1 tb Soy sauce 2 tb Soymilk Cook the rice until tender. Dice the tofu. Heat 1 teaspoon oil in a wok or frying pan (skillet) and stir-fry the tofu until lightly browned. Remove from wok. Slice the onion thinly. Slice the carrot into matchsticks. Chop the beans finely. Heat 2 teaspoons oil in the wok and stir-fry these ingredients 2-3 minutes. Chop the cabbage leaves and add them to the wok along with the beansprouts. Continue stir-frying until just tender. Crush the garlic. Grate the ginger finely. Heat the remaining teaspoon oil in a small saucepan and add the garlic and ginger. Cook for a minute or two, then stir in the peanut butter and then the water. Stir until smooth. (This much can be done before the vegetables start cooking; the rest should wait until they are nearly ready.) Add the lemon juice, soy sauce and milk, and stir well. Return the tofu to the wok, and stir in the peanut butter sauce. Mix well and serve on top of the rice. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pear Almond Clafouti with Red Wine Glaze Categories: Desserts, Bakery, Fruits, Low-fat, Vegan Yield: 8 servings ----------------------------------CLAFOUTI---------------------------------- 2 c Whole wheat pastry flour --or unbleached white flour 1 1/2 c Almond meal 2 1/2 ts Baking powder 1/3 c Soy milk 2/3 c Fruit juice concentrate 1 ts Vanilla 1/3 c Apple juice concentrate 2 ts Lemon juice 2 Firm pears, cored & sliced -- lengthwise -----------------------------------GLAZE----------------------------------- 2/3 c Red wine 1/3 c Fruit juice concentrate 3 tb Arrowroot or cornstarch 3 tb Water CLAFOUTI: Preheat oven to 375F. Combine flour with 1 c almond meal & baking powder in a bowl. Mix soy milk, fruit juice concentrate & vanilla & pour into flour mixture. Mix well & pat down into a 9" shallow cake or quiche pan. Combine remaining 1/2 c almond meal with 1/3 c apple juice concentrate & lemon juice & spread over dough. Arrange pear slices on top in a spiral pattern. Bake for 35 minutes. GLAZE: Combine wine & concentrate in a small pot & heat to a simmer. Dissolve arrowroot or cornstarch in a nequal amount of water & whisk into wine. Cook till thickened. Brush while hot over pears. Serve hot or warm. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pecan Spice Cookies Categories: Bakery, Cookies, Vegan Yield: 12 servings 1/4 c Oil 1/2 c Maple syrup, 1/4 c Brown date sugar 3/4 c Whole wheat flour 1/2 c Unbleached white flour 3/4 c Pecans, chopped 1/2 c Raisins 1 ts Anise seeds 1/2 ts Cinnamon 1/8 ts Sea salt ----------------------------------OPTIONAL---------------------------------- 1 ds Nutmeg 1 ds Ginger 1 ds Cloves 1/4 c Coconut, shredded Preheat the oven to 400F. Mix the oil and sweeteners together well. In a separate bowl, mix the remaining ingredients, then slowly stir them into the liquid mixture. For each cookie, drop 1-2 Tbsp of the dough onto lightly oiled cookie sheets, about 2"-3" apart. Bake for 9-12 minutes, until lightly browned but still soft. Cool on wire racks. The cookies will get crispy as they cool. MAKES 1- 1 1/2 DOZEN Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Peking Style Noodles with Bean Sauce and Mixed Garnish Categories: Main dish, Vegetarian, Vegan, Chinese Yield: 2 servings 8 oz Noodles -- (3-4 cups after cooking) 6 oz Plain pressed tofu 1/2 c Green soybeans -- (frozen or fresh) -OR- 2 oz -Baby corn spears 1/2 c Bamboo shoot, diced finely 2 oz Cucumber 1 ts Garlic, minced 3 tb Chinese bean sauce; -OR- 4 tb -Dark miso 3 tb Vegetable oil 1 1/2 c Water 1 1/2 tb Soy sauce 1/2 ts Sugar 2 1/2 tb Cornstarch; dissolved in... 3 tb Water 1/2 ts Sesame oil If you are cooking the noodles first, drain them, remove to a bowl or serving platter, and toss with 1/2 tablespoon sesame oil to prevent sticking (do not rinse in cold water as this reduces flavor). Crumble the pressed tofu coarsely to yield 1-1/2 cups. Parboil green soybeans till almost tender yet still firm (10 minutes for frozen). If using fresh baby corn spears, steam or parboil till tender; if canned, rinse with boiling water. Rinse green soybeans or corn in cold water and chop finely. You should have about 1/2 cup baby corn. It is not necessary to peel or seed the hothouse (English) or Oriental cucumber. Regular cucumber should be pared and seeded, but leave a few narrow strips of skin for color and texture. Julienne finely to yield 1/2 cup. If you are using miso, dissolve it in 1/4 cup warm water. Put 3 tablespoons oil into a preheated pan over high. When the oil is hot, reduce heat to medium-high. Add garlic and stir-fry a few seconds to release aroma. Add pressed tofu and bean sauce or miso. Stir-fry briefly to mix. Add 1-1/2 cups water, 1 tablepsoon soy sauce, and 1/2 teaspoon sugar. Cook, stirring occasionally, until the boil is reached. Gradually stir in cornstarch mixture and cook, stirring, another minute or so until the consistency is like a light gravy, not too thick. Test for salt, and add an extra tablespoon soy sauce if needed. (at this point, if you like, you can heat noodles and/or green soybeans, baby corn, and bamboo shoot by combining with the sauce until just mixed.) Add 1/2 teaspoon sesame oil. Remove from the stove. Pour sauce over noodles, and top with garnish in separate arrangement (garnish with just the cucumber if you have added soybeans or baby corn and bamboo shoot to the sauce). Toss before serving. * Source: The Fragrant Vegetable, by Martin Sidham * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pepper-&-Tomato Soup Categories: Soups, Vegetarian Yield: 6 servings 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 Stock 1 lb Very ripe tomatoes; peeled, -- seeded and chopped -- (juice reserved) Chopped cilantro -- for garnish Remove stems, Seeds & veins from chiles. Tear flesh into a 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 a sprinkling of chopped cilantro. Deborah Madison, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pesto Pizza Categories: Main dish, Vegetarian Yield: 4 servings -----------------------------------DOUGH----------------------------------- 1 tb Active dry yeast 1 c Warm water 1 ts Salt 2 tb Sweetener 1/4 c Olive oil 1 c White flour 3 c Whole wheat flour -------------------------------PESTO TOPPING------------------------------- 2 c Densely packed fresh basil 1/4 c Pine nuts 2 Large garlic cloves Zest from 1 lemon 1/3 c Olive oil -----------------------------VEGETABLE TOPPING----------------------------- 12 oz Marinated artichoke hearts 3 lg Tomatoes, sliced thinly 1 c Zucchini, thinly sliced 1/4 c Pine nuts DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, 1/2 c at a time & knead for 10 minutes, adding more flour as necessary. Let rise for an hour. Deflate by punching down the dough. PESTO TOPPING: Process basil, pine nuts, garlic & zest in food processor till smooth. With blender running, drizzle in the oil to form a thick paste. TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal. Place dough in centre & press out from the centre till the baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices & zucchini evenly over the pizza. Dot with more pesto & sprinkle with pine nuts. Bake at 375F for 20 minutes or till the crust is well cooked & browned. "The Big Carrot Vegetarian Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pierogies Categories: Main dish, Polish, Tofu, Vegetarian Yield: 4 servings -----------------------------------SHELL----------------------------------- 1 tb Warm liquid lecithin 2 c Whole wheat flour 1 c White flour 1 ts Sea salt 1 ts Cider vinegar 10 1/2 oz Firm silken tofu 1/2 c Water -------------------------------POTATO FILLING------------------------------- 6 md Potatoes, peeled & diced 2 tb Smoked yeast (optional) 1 ts Sea salt 1/2 ts Black pepper 1 tb Corn oil 1 c Finely diced onions 5 oz Firm silken tofu --------------------------CABBAGE GARBANZO FILLING-------------------------- 2 tb Canola oil 2 c Finely diced cabbage 1 c Finely diced red onions 1 ts Caraway seeds 1/2 ts Black pepper 2 ts Minced garlic 1 ts Smoked yeast 1 c Hot water 1/2 c Garbanzo flour -------------------------------ACCOMPANIMENTS------------------------------- Vegan sour cream Warm lecithin by placing the bottle in simmering water on the stove till lecithin is runny. Stir into the flours & salt & set aside. Blend the vinegar, tofu & water till smooth. Combine with the flours handling till the dough has a medium stiff consistency. Roll out dough on a floured board forming a 21" x 6" rectangle 3/16" thick. Cut into 8 equal pieces about 3" x 3" each. (Rolling the dough a littel thinner may yield another 3 pieces). Place about 1 1/2 tb filling on each piece. Wet the edges of the dough. Stretch one corner of the dough to meet the opposite corner, forming a triangle & press together, sealing the pierogi. Bring water to a simmer in a large pot. Drop each pierogi carefully into the water & cook in the simmering water till the pierogi rises to the surface. Remove & drain. They can be sealed in a plastic wrap & kept in the fridge or frozen at this point. To serve the pierogi, saute in oil until lightly browned. Serve with vegan sour cream. POTATO FILLING: Cook potatoes till soft. Drain & mash immediately until they are smooth. This should yield 4 c packed potatoes. Add yeast, salt & pepper & mix well. Saute onions in oil till translucent. Blend tofu till smooth. Stir onions & tofu into the potato mixture. This filing should keep refrigerated for a week. CABBAGE GARBANZO FILLING: Heat oil in a large skillet. Add cabbage, onions & seasonings. Cook for 5 minutes, stirring constantly. Add water & flour & cook till thickened. If necessary, add more flour a tb at a time. This filling should keep in the fridge for a week. Brother Ron Pickarski, "Friendly Foods" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pigeon Peas and Rice Categories: Main dish, Vegan, Caribbean Yield: 4 servings 1 tb Oil 1 sm Onion; chopped 2 Garlic cloves; crushed 6 tb Tomato sauce 16 oz Canned pigeon peas 1 c Uncooked rice 4 tb Chopped fresh parsley 2 c Water 1 tb Fresh lime juice Salt; to taste Freshly ground black pepepr -- to taste Heat the oil in a saucepan and add the onion; simmer for 5 minutes. Add the garlic and tomato sauce and cook 1 minute. Add the peas, rice, and parsley and saute 1 minute. Add the water and lime juice and simmer, covered, for 15 minutes until rice is cooked. Add salt and pepper to taste. * Source: Keys Cuisine - by Linda Gassenheimer * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pineapple Bundt Cake Supreme Categories: Desserts, Cakes, Vegetarian, Vegan Yield: 16 servings 1 c Unbleached all-purpose flour 1 1/2 ts Cream of tartar 1 tb Baking soda 1/4 ts Sea salt 1 1/2 c Whole wheat flour 1/2 c Wheat germ 2 tb Egg replacer 1/2 c Water 1 c Natural applesauce 1 c Brown sugar 1/2 c Light corn syrup 1/2 c Pineapple juice concentrate -- (frozen, thawed) 1 ts Almond extract 10 1/2 oz Silken tofu; drained 2 tb Lemon juice 1 1/2 c Ground almonds 1 c Crushed pineapple; drained Preheat oven to 350 F. Oil and flour a bundt pan. Sift all-purpose flour, cream of tartar, baking soda and salt into a medium-size bowl. Stir in whole wheat flour and wheat germ. Set aside. In a small bowl, whisk egg replacer and water until foamy. Set aside. In a large bowl, mix applesauce and brown sugar. Stir in corn syrup, juice concentrate, almond extract and egg replacer. Place tofu in food processor and blend while gradually adding lemon juice through feed tube. Fold dry ingredients into applesauce mixture alternately with tofu mixture. Gently stir in almonds and crushed pineapple. Pour into prepared pan and bake until light brown and cake springs back when touched lightly, about 45 minutes. Turn out on a wire rack and let cool for 30 minutes. Slice and serve. Per serving: 273 cal, 7 g prot, 224 mg sod, 46 g carb, 8 g fat, 0 mg chol, 148 mg calcium Hint: Place tofu on paper towels to absorb moisture and make sure it is thoroughly drained before blending. From: Marie Oser, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pineapple Crumble Categories: Desserts, Jewish, Bakery, Vegetarian, Passover Yield: 8 servings ----------------------------------FILLING---------------------------------- 16 oz Can unsweetened pineapple, -- crushed & drained 2 md Pears, peeled, cored & diced 1 ts Vanilla extract 1/2 ts Cinnamon 1 ds Nutmeg -------------------------------CRUMB TOPPING------------------------------- 3 tb Soy or safflower margarine 2/3 c Matzo meal 1/3 c Ground walnuts 1/2 c Light brown sugar 1/2 ts Cinnamon Preheat oven to 350F. Combine filling ingredients in a mixing bowl & pat into a 9-inch square baking pan. Melt margarine in a skillet & remove from heat. Stir in the remaining topping ingredients till evenly coated with the margarine. Sprinkle evenly over the top of the pineapple mixture. Bake 25 to 30 minutes. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pineapple, Raisin, & Rum Bread Pudding Categories: Desserts, Bakery, New year's, Vegan Yield: 6 servings 20 oz Can crushed pineapples 1/2 c Soy milk 5 c Firmly packed French bread, -- torn into chunks 2/3 c Golden raisins 1/2 c Firmly packed brown sugar 2 tb Melted margarine 1 tb Rum 1 ts Vanilla extract 1/2 ts Cinnamon -----------------------------------GLAZE----------------------------------- 1 ts Margarine 1 tb Rum 1 tb Brown sugar 2 tb Sliced almonds Combine pineapple, milk & bread in a mixing bowl. Stir together & let stand for 10 minutes. Stir in the remaining ingredients. Pour the mixture into a lightly oiled 9x9 inch baking pan. Melt the margarine for the glaze in a small skillet. Add the rum & sugar & stir just till the sugar is dissolved. Spoon in a thin layer over the top of the pudding. Bake for 25 minutes at 350F. Top with the almonds & bake for another 15 to 20 minutes, or until the top is golden & beginning to turn crusty. Serve warm Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pinto Stuffed Peppers Categories: Main dish, Vegetarian Yield: 4 servings 1 c Pinto beans, soaked 3 Tomatoes 1/2 c Celery 1 tb Parsley Salt 2 tb Tomato ketchup Oil 1 ts Basil 6 Green bell peppers Cook pinto beans till very soft. Drain & mash. Saute celery till soft. Add tomatoes, basil & salt. Cook for a few minutes & add ketchup & cooked beans. You should have a thick paste. Add a little water if necessary. Cut tops of peppers, remove seeds & stuff with the saute. Sprinkle with nutritional yeast. Bake in a hot oven for about 30 minutes. The peppers should sit in a little water so as not to dry out. Adapted from King & Scott, "Food for Thought" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Plantain Soup Categories: Soups, Cuban, Fruits, Vegetarian Yield: 6 servings 2 lg Green plantains, peeled Oil for deep frying 6 c Stock Salt & pepper Fresh lime juice Slice plantains paper thin & place in a large bowl. Cover with water & soak for 30 minutes. Drain slices, pat dry with paper towels. Heat oil in skillet & fry plantain slices till they are golden brown. Drain. Crush plantains in a mortar & pestle until you have a thick paste. In a large pot, heat stock & gradually stir in crushed plantain. Season well. Simmer over low heat, stirring frequently. for 20 to 25 minutes. Serve sprinkled with lime juice. Randelman & Schwartz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Plum Tomatoes With Olive Oil & Herbs Categories: Appetizers, Vegetarian, Valentine's Yield: 2 servings 3 Ripe plum tomatoes 2 tb Minced fresh herbs Olive oil Pepper to taste Slice tomatoes crosswise & arrange on two small individual plates. Sprinkle with herbs & drizzle with olive oil. Add pepper & serve. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Potato Parsley Bisque Categories: Soups, Vegetarian, Vegan Yield: 6 servings 1 c Raw almonds or cashews 5 c Vegetable stock or bouillon 1 lb Red-skinned potatoes -- unpeeled, -- cut into 1/2-inch cubes 2 md Leeks; sliced -- (thoroughly washed) 1 c Finely chopped fresh parsley 1 ts Freshly squeezed lemon juice 1 ts Fine sea salt 1/4 ts Freshly ground black pepper Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins. Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute. In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes. Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth. Serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Potatoes with Parsley Sauce Categories: Side dish, Jewish, Vegetables, Passover Yield: 8 servings 6 lg Red skinned potatoes, -- scrubbed 1 c Firmly packed parsley 1/4 c Olive oil 1 c Chopped cucumber 1/2 Lemon, juiced 2 tb Minced dill 2 Scallions, chopped Salt & pepper to taste Poppy seeds for topping Cook potatoes in their skins until done but still firm. when cool enough to handle, quarter them lengthwise & slice 1/2-inch thick. Place sauce ingredients in a food processor & process till mixture is smooth & thick. toss at once with the potatoes. Season to taste. Transfer to a shallow serving dish & sprinkle with poppy seeds. Serve warm. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Pumpkin Soup Categories: Soups, Vegan Yield: 8 servings 1 Onion; sliced or diced 2 Garlic cloves; peeled 6 c Water 16 oz Cooked pumpkin -- (canned is okay) 1 ts Salt; or to taste 1 ds Pepper 1/2 ts Sugar 1/4 ts Galangal powder -OR- ground ginger 1/2 c Coconut milk, canned Simmer onion and garlic in water until very soft. Transfer to blender or food processor. Add cooked pumpkin and process until mixture is smooth. Blend in remaining ingredients. Heat soup gently just before serving. From the kitchen of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Puree of Sweet Potato Soup Categories: Soups, Appetizers, Vegetables Yield: 6 servings 1 tb Flavorless cooking oil 1 md Onion; chopped 6 c Low-sodium chicken broth -OR water, or a mixture 1 1/4 lb Sweet potatoes - peeled and roughly diced 1/2 ts Nutmeg 1 ts Salt; or to taste 1/4 ts White pepper 1/2 c Chunky cranberry sauce Sour cream Heat oil in a pot over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table. Michael Roberts, "Prodigy Guest Chefs Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Raisin Bread Categories: Bakery, Breads, Mark's Yield: 2 loaves 4 c Whole wheat flour 4 c White flour 1 tb Salt 3 1/2 c Raisins 1 c Honey 1 c Lukewarm water 1 tb Yeast 4 c Warm water Combine all the dry ingredients in a large bowl & set aside. Dissolve yeast in 1 c lukewarm water & add 2 ts sugar or honey. Set aside till frothy. Add yeast to the flour mixture with the honey. Add water a little at a time until you have a soft, doughy texture. Knead until it is wel mixed. Add more flour or water as necessary. Cover & let rise till doubled in bulk. Punch down dough, knead for a few minutes & then divide dough into two portions. Place each piece in a greased loaf tin. Cover & let rise till doubled in bulk. Bake at 350F for 50 to 60 minutes. Makes 2 loaves. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Red Beans & Rice Categories: Main dish, Cuban, Vegetarian Yield: 8 servings 1/2 lb Red kidney beans, soaked 1 lg Green bell pepper, cut into -- strips 1 Bay leaf 1/4 c Olive oil 1 md Onion, chopped 1 sm Green bell pepper, chopped 4 Garlic cloves, chopped 1/4 ts Oregano 1/2 ts Cumin 3 ts Salt Black pepper to taste 2 c Rice Cook kidney beans with bay leaf & strips of pepper. Simmer till tender. Heat oil in a pot & saute onion, bell pepper & garlic, stirring, for 5 minutes. When the beans are cooked, drain them reserving 3 cups of stock. Add beans to saute. Put pot over high heat & add the cumin, , salt, pepper & rice. Cook with reserved stock until all the liquid has been absorbed. Stir the rice with a fork, lower heat & simmer another 10 minutes, till the rice is tender. Discard bay leaf, adjust seasonings & serve. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Red Bell Pepper Soup Categories: Soups, Appetizers, Mark's Yield: 3 servings 2 tb Olive oil 1 md Onion, diced 1 c Potato, chopped 1 c Carrots, julienned 1 lg Red bell pepper, diced 1 ts Rosemary 1/2 ts Fennel 1/2 tb Hungarian paprika 1 ts Parsley 2 c Stock 2 tb Soy sauce Salt & pepper Saute onion in olive oil for 2 minutes. Add half the carrots, the rest of the vegetables along with the seasonings & continue to saute for 5 minutes. Add the stock & the soy sauce. Bring to a boil & simmer for 20 minutes or until the vegetables are tender. Puree the soup. Return to the pot & add the rest of the carrots. Return the soup to a boil & simmer for 5 minutes, stirring constantly. Serve piping hot. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Red Lentil Loaf Categories: Main dish, Vegetarian, Vegan Yield: 6 servings 1 c Dried red lentils 3 c Water 1 c Rolled oats 1 1/2 ts Egg replacer 2 tb Water 1 c Cooked brown rice 1 c Grated carrots 2 tb Low-sodium tamari 2 Scallions; chopped 2 Garlic cloves; minced 1 ts Dried sage ------------------------------RED PEPPER SAUCE------------------------------ 1 Red bell pepper; chopped 1/2 c Light soy milk 2 tb Tahini or cashew butter 1 tb Arrowroot; PLUS: 1 ts Arrowroot 1 pn Sea salt 2 tb Dijon mustard 1 pn Cayenne pepper 1 tb Minced fresh basil; -OR- 1/2 ts -Dried basil Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9 minutes in pressure cooker). Preheat oven to 350 F. Oil a loaf pan and sprinkle sides and bottom with a tablespoon of oats. Whisk egg replacer with 2 tablespoon water until light and foamy. In a large bowl, combine egg replacer and lentils with remaining ingredients. Press mixture into loaf pan and bake for 40 minutes. Remove from oven and let stand for 5 to 10 minutes before slicing. Per serving: 149 cal, 7 g prot, 340 mg sod, 28 g carb, 1 g fat, 0 mg chol, 31 mg calcium * HINTS: Use one whole egg instead of egg replacer and water. * For a firmer loaf, add 1/4 cup dried bread crumbs to mixture * before baking. * Serve with Red Pepper Sauce (below) RED PEPPER SAUCE (makes about 1 cup): ===================================== Place bell pepper, soy milk, tahini and arrowroot in a blender. Blend until smooth and creamy. Pour mixture into a saucepan and bring to a boil while stirring constantly with a wire whisk. Reduce heat to low and whisk in salt, mustard and cayenne pepper. Sprinkle with basil and serve. Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb, 3 g fat, 0 mg chol, 10 mg calcium From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Refrigerator Spice Cookies Categories: Bakery, Cookies, Low-fat, Vegan Yield: 48 cookies 1/4 c Honey 1/2 c Soy margarine 1/2 c Light molasses 2 c Unbleached white flour 1/4 c Ground almonds 1/2 ts Grated orange peel 1 ts Ground cinnamon 1/2 ts Ground ginger 1/2 ts Ground nutmeg 1/4 ts Ground cardamom 1/2 ts Baking soda Vegetable cooking spray In a small pot over medium heat, combine honey, margarine, molasses & bring to a boil. Remove from heat & let cool for 3 minutes. While mixture is cooling, combine remaining ingredients in a large bowl. Stir in honey mixture until well combined. Divide dough into 4 equal pieces & roll each piece into a log. Wrap each log in plastic wrap & refrigerate 2 or 3 hours or overnight. Preheat oven to 375F. Lightlky coat a non-stick baking sheet (why if it's non-stick would one have to do this?) with cooking spray & set aside. Lightly flour work surface. Roll each log into a thin dough about 1/8" thick. Cut into shapes with cookie cutters. Transfer to baking sheet & bake for 5 minutes or until firm. Cool on wire cooling racks. Makes 4 dozen. "Vegetarian Times", December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Renaissance Pizza Categories: Main dish, Vegetarian Yield: 6 servings -----------------------------------SAUCE----------------------------------- 2 c Peeled, grated carrots 1 c Finely diced onions 2 tb Minced garlic 1/2 c Finely diced celery 2 tb Olive oil 1 1/2 ts Sea salt 1/4 ts White pepper 1 tb Chopped fresh basil 1 ts Oregano 1 ts Parsley 1 pn Black pepper 1 1/2 ts Sweetener 6 c Tomato puree -----------------------------------DOUGH----------------------------------- 3/4 oz Dry yeast 2 1/2 c Warm water 1 tb Sweetener 2 1/4 c Pastry flour 2 1/4 c Unbleached flour 2 tb Olive oil 1 ts Sea salt Cornmeal ---------------------------------SPICE MIX--------------------------------- 2 tb Basil 2 tb Oregano 2 tb Parsley 1/2 ts Garlic powder 1/2 ts Black pepper -----------------------------VEGETABLE TOPPING----------------------------- 3 c Halved & sliced onions 2 c Thickly sliced mushrooms 2 c Broccoli stems & florets 2 c Cauliflower pieces 4 tb Olive oil SAUCE: Saute carrots, onions, garlic & celery in oil for 5 minutes. Add seasonings & saute another 5 minutes. Add sweetener, then add tomato puree & simmer 1 to 2 hours. Should yield 7 c sauce. DOUGH: Dissolve yeast in 1/2 c warm water with sweetener. Let stand till yeast starts to foam. Mix flours together & combine yeast. Add oil, salt & rest of water. Knead to amke a medium stiff dough. Divide into two pieces. Lightly oil 2 large rectangular pans & sprinkle with cornmeal. Roll out each piece of dough to an even rectangular shape. Let dough rise (about 1 hour). Prebake doughs for 5 minutes at 350F or till the gluten sets. Remove from oven. SPICE MIX: Mix spices together till well blended. VEGETABLE TOPPING: Mix vegetables together & saute them in the oil for 4 to 5 minutes. Remove from heat & transfer to a second pan if not using immediately. TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust. Add about 3 c of vegetable topping & sprinkle 2 ts spice mixture over the top. If so desired, spread 1 c shredded soy cheese over the top. Bake at 375F for about 10 minutes, longer if cooking from cold. (I found it needed about 20 minutes or longer, so keep an eye on it). Brother Ron Pickarski, "Friendly Foods" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Rice Salad Categories: Salads, Vegetarian, Vegan Yield: 4 servings 2 c Cooked rice 2 c Corn kernals -- canned or frozen 2 c Green bell peppers, diced 1 1/2 c Cooked kidney beans 1 sm Onion; chopped 6 tb Distilled white vinegar 3 tb Vegetable oil 2 ts Soy sauce or tamari 2 ts Prepared mustard 1 ts Prepared horseradish Mix the rice, corn, peppers, kidney beans, and onion in a bowl. Combine the vinegar, oil, tamari, mustard, and horseradish in a small bowl and pour over the other ingredients. Toss well. * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Rice Soup Florentine Categories: Main dish, Appetizers, Vegetarian, Vegan, Chinese Yield: 5 servings 1 c Quick cooking brown rice 1/4 ts Sea salt 4 1/2 c Water 1/2 c Chopped leek tops 1 c Thinly sliced scallions 4 ts Minced fresh garlic 5 ts Vegetable bouillon powder 1/2 ts Ground black pepper 1 tb Olive oil 1 c Frozen chopped spinach -- thawed Cook brown rice with a pinch of salt in 1-1/2 cups of boiling water for 10 minutes. Remove from heat and set aside. In a large saucepan, saute leeks, scallions, garlic, bouillon, remaining salt and pepper in oil until vegetables are soft, about 10 minutes. Add spinach, cooked rice (and any water not absorbed by rice) and remaining 3 cups water. Heat through and serve hot. Per serving: 181 cal, 4 g prot, 348 mg sod, 32 g carb, 4 g fat, 0 mg chol, 81 mg calcium Source: Brother Ron Pickarski - Friendly Foods, Ten Speed Press, 1991 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Rose Hip Jelly Categories: Conserves, Jams, Fruits Yield: 1 servings 2 c Cleaned and seeded -rose hips Sugar 4 tb Lemon juice 2 c Water Place rose hips in a pan w/water. Boil until hips are soft. Put through a course sieve and drain through a jelly bag. Measure juice into a saucepan and add the lemon juice. Add 3/4 as much sugar as you have juice. Boil rapidly for 10 minutes and test for the jelly stage. If the test is negative, continue cooking the juice until it jells. Pour into hot, sterilized jelly glasses and seal at once with paraffin and lids. "Alaska Wild Berry Guide and Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Rosemary Rice with Walnuts Categories: Side dish, Vegetarian, Vegan Yield: 4 servings 1 c Brown basmati rice 1 3/4 c Water 1/4 ts Sea salt 1 tb Olive oil (may be doubled) 1 md Onion; chopped 1/2 c Chopped celery 1 Garlic clove; minced 1/2 c Small walnut pieces 2 1/2 tb Chopped fresh rosemary 1 tb Tamari or shoyu Wash and drain the rice and place it in a heavy saucepan over medium heat. Let the rice dry out somewhat and begin to toast lightly, then add the water and salt. Bring to the boil, boil for 1 minute, then cover and cook over low heat without stirring for 40 minutes. Let the rice rest for 10 minutes before removing the lid. Fluff the rice with a rice paddle or fork. While the rice is cooking, heat the oil in a skillet and add the onion, celery, and garlic. Saute for 3 to 4 minutes. Add the walnuts and rosemary and saute about 5 minutes longer. Add the tamari or shoyu and mix well. Combine the sauteed mixture with the rice. Serve immediately or reheat in a casserole. Variation: Add 1/2 cup sliced mushrooms along with the walnuts. Source: Sandra Kocher, Spencer, Massachusetts The Herbal Companion, October/November 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Saffron-laced Pastina Categories: Salads, Side dish, Vegan Yield: 10 servings 1/4 ts Ground saffron 1/2 c Olive oil 2 Garlic cloves -- finely minced or pressed 3 tb Freshly squeezed lemon juice 1/4 ts Ground cumin 2 ts Ground turmeric 1 ts Granulated sugar Salt Freshly ground black pepper 1 lb Semi de melone -- (melon-seed shape) -OR- other pastina 2/3 c Pine nuts; lightly toasted 1/2 c Currants -- plumped in hot water for -- about 20 min. and drained 1/4 c Chopped fresh mint 1/4 c Chopped fresh parsley 3 tb Chopped fresh coriander Fresh mint sprigs or leaves Pomegranate seeds (optional) Orange blossom water (opt.) Dissolve saffron in olive oil and let stand about 15 minutes. Add garlic, lemon juice, cumin, turmeric, sugar, and salt and pepper to taste. Set aside. Cook pasta in 3 quarts boiling water until very al dente. Drain and rinse well in cold water, then drain again. Place in a large bowl and toss with saffron-flavored oil. Cool to room temperature, occasionally stirring the pasta to coat thoroughly. Add pine nuts, drained currants, chopped mint, parsley, and coriander to pasta. Serve at room temperature garnished with mint sprigs or leaves and pomegranate seeds, if available. Sprinkle lightly with orange blossom water just before serving. SERVES 10 TO 12 AS SALAD OR SIDE DISH NOTE: To toast pine nuts, place them in a small heavy frying pan over moderate heat. Stir until they begin to turn golden. Remove from heat and pour onto a plate to cool. * Source: Cold Pasta by James McNair * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Salsa Suprema Categories: Appetizers, Mexican, Sauces, Relishes Yield: 16 servings 1 lg Tomato, chopped 1 md Onion, chopped 2 Fresh green chilies, chopped 1/2 ts Garlic salt 1/2 ts Soy sauce Salt to taste Combine all ingredients and chill, covered, in refrigerator at least one hour. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Salsa Vinaigrette Categories: Dressings, Salads, Sauces, Vegan Yield: 2 servings 1 lg Tomato; quartered 1/4 sm Red onion 1/2 c Olive oil 1/4 c Red wine vinegar 1/2 c Chopped fresh cilantro, opt. 1/4 c Freshly sqeezed lime juice 1 Garlic clove; peeled 1 Fresh hot chile pepper -- seeded and minced 1/2 ts Fine sea salt 1/8 ts Freshly ground black pepper Spicy flavors give this traditional vinaigrette a Mexican twist. If you want a hotter taste, just add a few of the hot chile pepper seeds. Toss this dressing with Romaine lettuce and sliced red onions. DIRECTIONS: =========== Put all the ingredients into a blender and blend until smooth. This keeps in the refrigerator for 5 days. Makes 2-1/2 cups * Source: May All Be Fed - by John Robbins * (recipes by Jia Patton & Friends) * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: San Francisco Vegetable Soup Categories: Soups, Vegan, Pickarski Yield: 3 servings 1/4 c Sliced onions 1/4 c Thinly sliced carrots 1/4 c Thinly sliced bok choy 1/4 c Red bell pepprer -- (thinly sliced) 1 ts Sesame or vegetable oil 3 c Water 1 tb Vegetable bouillon powder 1/4 ts Ground ginger 1 ts Granulated garlic; -OR-... 2 ts -Minced fresh garlic 1/4 c Diagonally sliced snow peas In a medium-size saucepan, saute onions, carrots, bok choy and bell pepper in oil over medium heat until vegetables soften, about 5 minutes. Add water, bouillon powder, ginger and garlic. Simmer until vegetables are tender, about 5 minutes. Add snow peas, cook for one minute and serve hot. Per serving: 67 cal, 2 g prot, 182 mg sod, 12 g carb, 2 g fat, 0 mg chol, 27 mg calcium Source: Chef Ron Pickarski, in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sauteed Eggplant with Tomato-Garlic Sauce Categories: Side dish, Turkish, Vegetables, Buffet Yield: 4 servings 1 Eggplant Salt Extra virgin olive oil 10 oz Can tomatoes with liquid 1 Chopped tomato 1 tb Tomato paste 2 tb Water 2 ts Mashed garlic 2 ts Vinegar Cut stem off eggplant. Remove stips of skin with a vegetable peeler. Cut lengthwise in half, then crosswise into 1/4" thick slices. Spread on a cookie sheet & sprinkle with lots of salt. Put in a colander & set aside for 4 hours. Rinse well & drain. Heat oil in skillet & fry eggplant slices over a high heat till they are golden brown on all sides. Drain. Pour off all but 1 tb olive oil. Mash tomatoes with a fork & put into skillet. Simmer, stirring often, 5 to 10 minutes, until they form a thin sauce. Blend in tomato paste & water. Cook 1 minute. Stir in garlic & vinegar & remove from heat. Arrange eggplant slices on a serving dish & pour over sauce. Serve warm as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sauteed Green Beans & Mushrooms Categories: Side dish, Vegetables Yield: 6 servings 1 lb Fresh green beans 2 tb 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) v8.00 Title: Sauteed Tempeh with Lemon-Mustard Sauce Categories: Main dish, Vegetarian, Vegan Yield: 2 servings 1 Garlic clove 1 Carrot 1 Onion 4 Celery stalks 2 tb Fresh Italian parsley 1 pn Fresh rosemary 1 pn Fresh sage 6 c Water 1/4 c Tamari or soy sauce 4 oz Tempeh 1/4 c Unbleached all-purpose flour 2 tb Vegetable oil 2 tb Olive oil 1/4 lb Oyster mushrooms 1 ts Lemon juice 1/2 ts Whole grain mustard 1 tb Chives, chopped Place first eight ingredients in a large stock pot. Bring to a boil then lower the heat and simmer for two hours. Strain the stock and discard teh waste. Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes. Remove the tempeh and allow to cool. Slice the tempeh into thin long strips and dust it in the flour. Heat the oil in a medium frying pan over medium heat. Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes. Remove from the pan. Keep the pan hot and add 1/2 cup of vegetable stock and the lemon juice, then add the mustard and chives. Simmer, uncovered, for one minute. Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce. Serve immediately. Serves 2 to 4 Preparation Time: 1 hour Cooking Time: 2 hours * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Shepherd's Salad Categories: Salads, Turkish, Appetizers, Vegetables Yield: 8 servings 3 lg Ripe tomatoes, diced 2 sm Cucumbers, sliced 1 sm Onion, diced 3 Green onions, minced 1 lg Green bell pepper, diced 1 Hot green chili, minced 1 c Chopped fresh parsley 1 tb Vinegar Salt Oil & lemon dressing Toss all the ingredients together in a bowl. Add the dressing & vinegar & mix well. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sima - Finnish May Day Drink - Pronounced (See-Mah) Categories: Beverages, Finnish Yield: 24 servings 10 qt Water, fresh pure 2 Lemons 2 1/2 c Brown sugar 2 1/2 c White sugar 1/3 c Dark corn syrup, optional 1/4 ts Dry yeast Raisins Shave the yellow peel from the lemons, cutting very thinly so that as little of the white underlayer as possible is attached. Set the yellow slices aside. Then peel the bitter white underlayer off and discard it. Slice the lemons into very thin slices. Place them into a container and cover them so they don't dry out. Boil the water in a large kettle. Remove it from the heat and stir in the yellow lemon peel, the sugars, and the syrup. When the sugars have dissolved, cover the kettle and let the contents cool to room temperature. Then add the lemon slices and the yeast. Leave it to stand overnight. Place 4-5 raisins and a teaspoon of white sugar in the bottom of each of several clean bottles (wine or soda pop). Pour the sima into the bottles, straining it through a sieve to remove the lemon. Cap the bottle tightly. The sima will be ready to drink when the raisins rise to the top of the bottles, about 3-7 days depending on the temperature of the room where they are stored. Serve it well chilled. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Slim Red and Green Pasta Categories: Pasta, Vegetarian, Vegan, Low-fat, Main dish Yield: 8 servings 2 1/2 lb Red bell peppers -or- Fresh pimentos -OR- 20 oz -- Roasted red peppers -OR- -- canned/jarred pimentos -- (whole or sliced) 1 c Thinly sliced green onions 1 cn Low-sodium garbanzos (1 lb) -- drained 3/4 c Chopped fresh basil leaves -OR- 1/4 c -Dried basil leaves 1 1/2 tb Chopped fresh tarragon -OR- 1 1/2 ts -Dried tarragon 3 tb Drained canned capers 1 lb Dried curly pasta -- (armoniche, rotelle) Salt Pepper Place fresh bell peppers in a 10- by 15-inch pan. Broil about 3 inches below heat, turning until skins are blackened all over, 15 to 17 minutes. Let cool, then pull off skins, remove stems, and rinse off seeds. (Drain and seed canned peppers.) Finely chop peppers in a food processor or with a knife. Place in a 3- to 4-quart pan over medium-high heat with onions, garbanzos, basil, tarragon, and capers; stir often until steaming, 5 to 7 minutes. Meanwhile, fill a 5- to 6-quart pan 3/4 full of water; cover and bring to a boil over high heat. Add pasta and cook, uncovered, until barely tender to bite, 7 to 8 minutes. Drain pasta and pour into a wide, shallow bowl. Spoon pepper mixture onto pasta. Mix to serve; season to taste with salt and pepper. Per serving: 299 cal. (6 percent from fat); 12 g protein; 2 g fat (0.2 g sat); 60 g carbo.; 198 mg sodium; 0 mg chol. * Source: Sunset, July 1993 * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sloppy Joe I Categories: Main dish, Tofu, Vegetarian Yield: 3 servings 1 sm Onion, chopped 4 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) v8.00 Title: Sorrel & Haricot Soup Categories: Soups, Appetizers, Vegetarian Yield: 4 servings 8 oz Haricot beans 1 tb Sunflower oil 1 Bay leaf 1 md Onion, thinly sliced 25 oz Stock 6 oz Sorrel leaves 1 oz Margarine 6 oz Soymilk Salt & pepper 4 tb Freshly chopped parsley Soak beans overnight. Boil them in water with the oil, bay leaf & onion. Drain & discard the bay leaf. Briefly blend the beans. Gradually mix in the stock. Finely chop the sorrel leaves. Melt the margarine in a pot on medium heat. Stir in the sorrel leaves & let them soften. Rub them through a sieve into the beans. Heat the soup to just below boiling point. Stir in the soymilk. Season to taste. Serve with parsley garnish. Gail Duff, "A Book of Herbs & Spices" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spiced Baked Sweet Potatoes Categories: Appetizers, Snacks, Vegetables Yield: 4 servings 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) v8.00 Title: Spiced Baked Sweet Potatoes II. Categories: Appetizers, Snacks, Vegetables Yield: 4 servings 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) v8.00 Title: Spiced Carrot & Orange Soup Categories: Soups, Appetizers, Vegetarian, Christmas Yield: 8 servings 2 lb Carrots, thinly sliced 2 tb Peanut oil 2 c Chopped onions 2 lg Celery stalks, diced 4 c Water 1 1/2 c Fresh orange juice 1/4 c Dry white wine 1 ts Cumin, coriander, ginger 1/2 ts Nutmeg 1 c Soymilk Salt & pepper 3 tb Freshly minced parsley 3 tb Minced scallions Reserve & set aside 1/2 lb carrots. Heat oil in a large soup pot, saute onions & celery till golden. Add all but reserved carrots, water, orange juice, wine & spices. Bring to a boil, cover & simmer over moderate heat till vegetables are tender. Puree till smooth. Return to a low heat & stir in enough soymilk to give a medium thick consistency. Season to taste & let stand several hours before serving. Just before serving, steam reserved carrots till tender crisp & stir into soup with parsley & scallions. Serve hot. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spiced Green Beans and Rice (Sem Pullao) Categories: Side dish, Indian, Vegetarian, Vegan Yield: 4 servings 1 tb Black mustard seeds 1 pn Crushed red chili flakes 1 ts Cumin seeds 1/4 ts Asafetida (optional) 2 tb Olive oil 3 c Chopped fresh green beans 1 ts Tumeric 1/4 ts Sea salt 1 c Uncooked basmati rice 3 1/2 c Water or vegetable broth Place rice in a strainer and rinse with cool water until water runs clear. Set aside. In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop. Add green beans, tumeric and salt. Saute for 3 minutes. Add rice to green bean mixture in saucepan and saute for 3 minutes. Add water and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside for 5 minutes. Fluff with a fork and serve. Per serving: 279 cal, 7 g prot, 433 mg sod, 43 g carb, 9 g fat, 0 mg chol, 232 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spiced Lentil Casserole Categories: Main dish, Casseroles, Vegetarian, Vegan, Legumes Yield: 8 servings 1/4 ts Crushed red chili flakes 1/2 ts Turmeric 1 pn Asafetida (optional) 2 tb Canola oil 1 c Sliced scallions 1/2 c Chopped green bell pepper 3 Garlic cloves; minced 2 c Shredded green cabbage 2 c Cooked brown rice 3 c Cooked brown lentils 1 c Vegetable stock 1 c Frozen peas; thawed Preheat oven to 350 degrees F. In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm. Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg chol, 35 mg calcium HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate) Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spiced Potatoes in Tamarind Sauce (Daum Aloo) Categories: Indian, Vegetarian, Vegan Yield: 4 servings 1 1/2 tb Tamarind paste 2 c Water 8 sm Boiling potatoes 1/4 c Corn oil 1 md Onion; thinly sliced 2 ts Minced fresh ginger 4 Garlic cloves; minced 1/2 ts Dried red pepper flakes 1/2 ts Ground turmeric 1/2 ts Ground cardamom 1/2 ts Ground fennel 1/2 ts Cinnamon 1/4 ts Freshly ground pepper Salt Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt. * Source: Bon Appetit - April 1986 * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spiced Vegetable Pakoras with Mango Relish Categories: Main dish, Vegetarian, Vegan Yield: 4 servings 1 sm Eggplant -- cut into 1/4-inch slices 1 ts Salt 2 md Zucchini -- cut into 1-inch slices 12 Cauliflower florets 6 lg Button mushrooms -- wiped and cut in half 1 1/3 c Chick-pea flour -OR- all-purpose flour 1 tb Chopped fresh coriander 1 ts Salt 2 ts Curry powder 1 tb Olive oil 1 tb Lemon juice 3/4 c -Ice water, more if needed Vegetable oil -- for deep-frying ----------------------------------GARNISH---------------------------------- Lemon wedges Coriander or parsley --------------------------------MANGO RELISH-------------------------------- 1/4 c Medium-sweet sherry 1/4 c -Water 1/4 c 2hite wine vinegar 2 tb Sugar 1 Cinnamon stick 1 Star anise 1/2 ts Salt 1 pn Ground mace 1 Mango -- peeled, pitted and diced 1 sm Red bell pepper -- seeded and diced 1 tb Lemon juice Place the eggplant in a colander, sprinkle with the salt, and let drain while preparing the other vegetables. Blanch the zucchini and cauliflower florets separately for 2 minutes in boiling water. Drain, refresh under cold water, and dry well. Rinse the eggplant and pat dry. Combine the flour, coriander, salt, and curry powder in a large bowl. Gradually beat in the oil, lemon juice, and water until the batter is the consistency of heavy cream. Alternatively, place all the ingredients - except the water - in a food processor, and with the motor running, pour the water through the funnel until you have the right consistency. Heat 4 inches of oil in a deep, heavy-bottomed saucepan to 350 degrees F. Lightly whisk the batter and dip the vegetables in batches of 5 to 6, then slip them carefully into the hot oil. Fry the pakoras for 2 to 3 minutes on each side, turning them with a slotted spoon. Remove from the pan, drain on paper towels, and keep warm in a moderate oven while you cook the remaining pakoras. Allow the oil to come back to 350 degrees F between batches. When all the vegetables are ready, garnish with lemon wedges and coriander or parsley and serve at once with the mango relish. MANGO RELISH: Place the sherry, water, vinegar, sugar, cinnamon, star anise, salt, and mace in a small, heavy-bottomed saucepan. Bring to a boil and simmer over medium heat for 5 minutes. Add the mango, bell pepper, and lemon juice; lower the heat and simmer for 5 minutes more. Remove from the heat and let cool completely. Spoon into a screw top jar and refrigerate until required. * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spiced Zucchini and Peas in Tomato Sauce (Torai Masala) Categories: Vegetables, Side dish, Vegetarian, Vegan, Indian Yield: 6 servings 1/2 c Chopped red onions 3 Garlic cloves; minced 1 Celery rib; sliced 2 tb Canola oil 1/2 ts Tumeric 1/2 ts Cumin powder 3 c Cubed zucchini 2 1/2 c Tomato sauce 1 c Frozen peas 3 pn Cayenne pepper Saute onions, garlic, and celery in oil for 2 minutes. Add tumeric, cumin and zucchini. Cook over medium heat for 5 minutes. Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes. Per serving: 109 cal, 4 g prot, 51 mg sod, 15 g carb, 5 g fat, 0 mg chol, 67 mg calcium HINT: Use chopped fresh or canned tomatoes instead of tomato sauce. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spicy Ginger Sauce (for pasta) Categories: Main dish, Sauces, Pasta, Vegan, Low-fat Yield: 6 servings 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 1/4 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. Richard Sax & Marie Simmons, "Bon Appetit", September 1991 Typed by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spicy Korean Kimchi Categories: Conserves, Korean, Relishes, Vegetables Yield: 1 pound 1 lb Chinese cabbage 2 tb Salt 4 c Cold water 2 c Very hot water ------------------------------PICKLING MIXTURE------------------------------ 1 tb Finely chopped garlic 1 tb Finely chopped fresh ginger 1 tb Finely chopped scallions 2 ts Finely chopped dried chile 2 ts Sugar 1 tb Salt Separate the leaves & sprinkle them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain and cut the leaves into bite-size pieces. Pack into a glass jar until ready to serve. Makes 1 Pound Ken Hom, "Prodigy Guest Chefs Cookbook" posted by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spinach and Cashew Salad Categories: Salads, Vegetarian, Vegan Yield: 4 servings 1 1/2 c Chopped raw spinach leaves 1/2 c Watercress 4 Green onions; sliced 1/3 c Cashews 1/2 c Croutons Vegan salad dressing -- (your favorite one) Combine the spinach, watercress, green onions, and cashews in a serving bowl. Spoon the dressing over the salad and toss. Eat immediately while crisp. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spinach Mushroom Lasagna I Categories: Main dish, Pasta, Tofu, Vegetarian Yield: 9 servings 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 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. Madhur Jaffrey, "The World of the East Cookbook" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Spring Green Onion Soup Categories: Soups, Appetizers, Vegetables Yield: 6 servings 4 c Potatoes, chopped 1 1/2 c Celery, chopped 2 bn Green onions, chopped 2 tb Oil 2 Vegetable bouillon cubes 3 ts Tamari 3 ts Parsley 1 ts Liquid sweetener 1 1/2 ts Paprika 1 ts Sea salt 1 ts Dill weed 1 ts Thyme Cayenne pepper, dashes Sea kelp, several dashes 1/2 ts Vegetable broth powder 2 1/2 c Water or stock Steam the green onions and celery until tender. In a large frying pan, saute the green onion in oil for 1-2 minutes, then add all the seasonings and saute 1 more minute. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created. Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavours mingle. Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated. Jeanne Marie Martin, "Vegan Delights" Posted by Anne Maclellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Squash Pie Categories: Desserts, Bakery, Pies, Thankgiving, Vegan Yield: 8 servings Pie dough for single crust 4 c Unpeeled & cubed butternut -- squash & 2 thin slices of -- squash to garnish 1/2 c Sucanat (or white sugar) 3 tb Arrowroot 2 tb Agar flakes 1/2 ts Cinnamon 1/2 ts Nutmeg 3/4 c Soy milk 1/2 ts Ginger powder 1 ts Vanilla extract 1 tb Soy oil 1/2 c Pecan halves, for garnish -----------------------------------GLAZE----------------------------------- 2 tb Barley malt syrup 1/4 c Water 1 1/2 ts Agar flakes Roll out pie dough & line a 9" pie pan. Trim & crimp edges. Set aside. Steam the squash in a covered pot with about 1" water until the squash is soft. Drain & set aside the 2 slices for the garnish. Put the rest of the squash in the blender with the other ingredients except the pecans & the glaze & blend till smooth. Pour into the pie shell. Arrange the pecans around the edges of the pie. Place the squash slices in the centre with 1 pecan piece. Bake at 350F for 40 minutes. Reduce heat to 250F, cover pie with foil, & bake for 20 minutes or till pie tests done. Let cool completely, then brush on the glaze. GLAZE: Place ingredients in a small pot & bring to a simmer. Cook until the agar flakes are dissolved (5 to 10 minutes). Brother Ron Pickarski, "Friendly Foods" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Straw & Hay Pasta Categories: Salads, Buffet, Pasta, Christmas Yield: 15 servings 4 c Coarsely chopped tomatoes 1/3 c Olive oil 6 Garlic cloves, minced 1/2 ts Crushed red pepper 2 ts Salt 20 oz Fresh spinach fettucine 20 oz Fresh yellow fettucine 1 c Packed fresh basil leaves -- slivered Place tomatoes in a large serving bowl. In a skillet, over very low heat, warm oil, garlic, pepper & salt. When garlic begins to sizzle, turn off heat & let garlic sit in the hot oil for 10 minutes. Pour over tomatoes. Cook fettucine till al dente. Drain & toss gently with tomatoes. Sprinkle with basil & toss again. Vegetarian Times, December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Artichokes in Olive Oil Categories: Main dish, Turkish, Vegetarian Yield: 6 servings 6 lg Artichokes Water 4 Lemons 2 tb Flour 1 lb Fresh green fava beans 1 1/4 c Olive oil 3 Finely chopped onions Salt 1/2 c Rice 2 ts Sugar 3/4 c Chopped fresh dill Lemon wedges for garnish Mix juice of 2 lemons & the flour in a large bowl. Add 2 qt water & mix thoroughly. Wash artichokes, bend back & snap off outer leaves. Leave only the tender inner leaves. Slice off these leaves just above the heart & scoop out the fuzzy choke & remaining pinkish leaves. Cut off the stem & peel around the base with a vegetable peeler until you reach the whitish tender part. As you trim each artichoke, take a lemon half, sprinkle it with salt & rub it all around & inside the base to prevent discoloration. Then drop each artichoke into the lemon water mixture. Remove jackets of fava beans. Sprinkle beans with salt & let stand for 5 minutes. Remove skins, rinse & reserve. Heat 1 c olive oil in skillet. Add onions, 1/2 ts salt & saute for 5 minutes. Stir in fava beans & rice. Cook for 5 minutes, stirring, & add 1/2 c water. Cover & cook for 5 minutes till the water has been absorbed. Stir in the dill, salt & remove from heat. Let stand covered for 15 minutes. Remove artichokes from water bath. Reserve 4 1/2 c liquid. Stuff centre cavity of artichokes with the rice. Place each one on a sheet of wax paper, sprinkle with a little water & wrap as you would a package. Arrange them stem sides down in a heavy shallow pan. Add 1 1/2 c reserved liquid, 1/4 c olive oil, juice of 1/2 lemon & sugar. Cover & cook over medium heat for 10 minutes. Reduce heat to low & simmer for 1 hour. The liquid will be continually absorbed so add more as needed. When the artichokes are tender, let them cool, Unwrap them & arrange them on a serving platter. Serve cold with garnish as part of a buffet. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Avocados Categories: Vegetarian, Vegan, Salads Yield: 4 servings 2 Avocados 2 Scallions or chives, diced 1 Garden cucumber, cut into -chunks 2 Garden radishes, diced 2 tb Tamari 1/4 ts Sea salt 1/8 ts Garlic powder 1/2 ts Sesame meal (see recipe) 2 tb Nutritional yeast 1/2 c Sprouts (any kind) Cut the avocados in half; remove the pits and gently scoop out the insides, leaving the shell intact. Mash the avocados; add the scallions, cucumber, radishes, and seasonings, and mix welll. Fill the avocado shells withthe mixture. Top with sesame meal, nutritional yeast, and sprouts. From _The Cookbook for People Who Love Animals_ from Gentle World ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Eggplant Pickles Categories: Conserves, Turkish, Pickles Yield: 10 servings 10 Japanese eggplants 1 bn Celery Vinegar Salt ----------------------------------STUFFING---------------------------------- 1/2 sm Head cabbage 1 lg Red bell pepper 1 sm Head garlic, peeled & -- separated 1 bn Fresh dill Celery leaves Boil unpeeled eggplants about 5 to 10 minutes, till tender but not too soft. Drain & cool. Squeeze out the moisture. Place a heavy object over the eggplants & let stand overnight. Boil whole ribs of celery till soft & set aside. Slit eggplants lengthwise, stopping just short of the end, be careful not to cut through to the other side. Stuff with the filling. Tie each eggplant with the celery ribs to keep the filling in. Place in a clean jar with a tight fitting glass top. Combine enough vinegar to cover the eggplants, with the salt (2 ts salt for every cup of vinegar used). Pour over the eggplants. Cover jar tightly, let stand 2 to 3 weeks. When ready, keep refrigerated. STUFFING: Shred cabbage, mince pepper, garlic, dill & celery leaves. Mix together. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Succotash Categories: Main dish, Creole, Vegetarian, Mark's Yield: 4 servings 1 c Green beans, snapped 1 c Soya milk 1 Red bell pepper, diced 1 lg Onion, diced 1 ts Sage 1 Garlic clove, minced 1 c Corn Simmer the beans in soy milk for a few minutes. Add bell pepper, garlic, sage & onion & continue to simmer until the beans, pepper & onion are cooked. Add the corn & cook for no more than 5 minutes before serving. Sprinkle with salt & pepper if so desired before serving. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Summery Cuke Soup Categories: Soups, Vegetarian, Vegan Yield: 6 servings 2 ts Vegetable oil 5 Cucumbers -- peeled, seeded & chopped 3 Garlic cloves 2 md Onions; chopped 2 1/2 c Vegetable broth 1/4 c Chopped fresh dill Pepper; to taste 1 c Soy milk In a large saucepan, heat the oil over medium heat and saute the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes. Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the soy milk just before serving. Preparation time: 45 minutes Chilling time: 2 hours Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sweet Potato Biscuits Categories: Bakery, Breads, Thankgiving Yield: 16 servings 1 1/4 c Whole wheat flour 1/2 c Unbleached white flour 2 ts Baking powder 1/2 ts Salt 3 tb Margarine 1/3 c Apple juice 1 c Well mashed, cooked sweet -- potato 3 tb Honey 1/3 c Finely chopped walnuts or -- pecans Preheat oven to 425F. In a mixing bowl, sift together the flours, baking powder & salt. Work in the margarine till the mixture resembles coarse breadcrumbs. Add apple juice, potato, honey & nuts & work till it resembles a soft dough. Turn dough out onto a well-floured board & knead enough extra flour to make the dough lose its stickiness. With floured hands, divide dough into 16 equal parts. Shape into small balls & arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them. Bake for 12 to 15 minutes. Serve hot with Creamy Mushroom Soup. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sweet Rice Dumplings Categories: Breakfast, Vegetarian, Vegan, Pickarski, Japanese Yield: 9 servings 3 c Water 1 1/2 c Sweet brown rice, uncooked 1 pn Sea salt 3/4 c Raisins 3/4 ts Cinnamon 2 1/2 c Shelled walnuts The Japanese call these rice dumplings obagies. DIRECTIONS ========== Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking.) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl.) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Sweet Saffron Rice (Kesari Bhaat) Categories: Side dish, Indian, Vegetarian, Vegan Yield: 4 servings 1 c Basmati rice (uncooked) 1 pn Saffron threads 1/4 c -Boiling water 2 c Water or vegetable stock 1 Cinnamon stick 5 Whole cloves 1/4 ts Sea salt 1/2 c Jaggery or light brown sugar 1 ts Crushed cardamom seeds 1/4 c Slivered almonds 1/4 c Currants 2 tb Canola oil Place rice in a strainer and rinse with cool water until water runs clear. Set aside. Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes. Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside. Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes. Pour over rice. Saute almonds and currants in oil only until currants puff slightly and nuts turn lightly brown. Gently fold into rice mixture, fluff with a fork, and serve. Per serving: 300 cal, 4 g prot, 213 mg sod, 54 g carb, 9 g fat, 0 mg chol, 72 mg calcium HINT: Substitute 2 tablespoons honey or maple syrup or 1/2 cup jaggery and reduce water or broth by 2 tablespoons. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Swiss Cucumber Soup Categories: Soups, Vegetarian, Vegan, Pickarski Yield: 6 servings 2 1/2 c Cucumbers --(peeled, seeded & sliced) 1 md Onion; halved & sliced 4 tb Chopped fresh parsley; -OR- 2 tb -Dried parsley 1/4 ts Sea salt 1/2 ts Fresh dill weed; -OR- 1/4 ts -Dried dill 2 tb Corn oil 2 tb Arrowroot or cornstarch 1 3/4 c Water 2 c Light soy milk or skim milk 1/4 ts Ground black pepper 6 Sprigs of fresh dill In a large saucepan, saute cucumbers, onion, parsley, salt and dill in oil until vegetables are translucent. In a small bowl, whisk arrowroot with water. Pour into sauted vegetable mixture and stir over medium heat until thickened. Gradually add soy milk and stir until smooth and creamy. Simmer for 3 minutes. Stir in pepper, ladle into serving bowls, garnish with dill and serve hot. Per serving: 85 cal, 4 g prot, 252 mg sod, 10 g carb, 5 g fat, 0 mg chol, 26 mg calcium Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Szechuan Style Cabbage Relish Categories: Relishes, Vegetables, Appetizers, Vegan, Chinese Yield: 1 servings 1 md Green cabbage ----------------------------------MARINADE---------------------------------- 8 c Water 2 tb Szechuan peppercorns 3 tb Salt 2 tb -Strong spirits, or up to: 3 tb Strong spirits -- (gin, tequilla, or -- kaoliang wine) 1 c Icicle radish, julienned -- (Optional) 1/2 c Carrot, julienned (optional) 2 sl -Gingerroot, or up to: 5 sl Gingerroot 1 sm -Fresh Chile, or up to: 3 sm Fresh Chiles (optional) This relish is certainly the most ubiquitous and popular in all China. There is even a special earthenware pickling jar for it. Encircling the mouth of the jar is a shallow, water-filled trough, into which the lid fits like an upturned bowl, affording an airtigh seal. Many a restaurant, no matter how small, keeps an ongoing batch in the works. It is especially favored as an appetizer or as an accompaniment to such specialties as boiled pot-stickers or noodles. Szechuan is a Western province of China where red pepper frequently enlivens the food. The traditional hot, spicy flavor of this relish varies with individual taste; use as much or as little gingerroot and/or hot peppers as you like to do the job. Chiles can be chopped for a really hot effect; or for mere warmth, leave them whole with a slit down one side. If you omit the chiles and gingerroot altogether, the resuld will be a pleasant pickle flavor with the natural sweetness of the crisp vegetables in the forefront. Green cabbage (not Chinese cabbage) is the principle ingredient, but other vegetables may be added for color (carrot) and variety (icicle radish). One batch requires several days' steeping. The brine should be reused, for each time the vegetables contribute their flavor, and it gets better and better. DIRECTIONS: =========== Discard limp outer leaves of cabbage. It is not necessary to separate leaves individually. Break the head into fairly large yet bite-sized pieces. Pat dry and let excess moisture evaporate. To make marinade: Brin to a boil the water, peppercorns, and salt. Strain out the peppercorns as you pour the liquid into a plastic container (with air-tight lid), ceramic bowl, or crock. Let cool to room temperature. When the brine has cooled, add the alcohol, then cabbage and additional vegetables. Weigh these down with a clean, heavy ceramic object (I simply use a plate) or stone so that they remain submerged in the brine. Cover tightly with plastic wrap or air-tight lid. Store in the refrigerator for at least three days before uncovering. The first one or two batches may seem a bit salty and raw-tasting; after that a mellow, richly mature character develops. It can store indefinitely if kept cold, airtight, and clean. Always use clean, dry utensils when removing the vegetables. You can remove as much as you want at a time and add new vegetables before the previous batch is used up. To replenish the brine after several batches, add a little alcohol and a salt solution (1/2 teaspoon salt boiled with 1/2 cup water). The original marinade can be reboiled with additional water and salt, but this results in some flavor loss. Variation: Shred the marinated cabbage or chop it coarsely, to yield about 5 cups, loosely packed. Toss with 1 tablespoon soy sauce, 2-1/2 teaspoons sugar, 1 tablespoon vinegar (cider or Chinese dark), and 1-1/2 teaspoons sesame oil. Serve at room temperature or chilled. * Source: The Fragrant Vegetable, by Martin Stidham * Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tangy Boiled Dressing Categories: Salads, Dressings, Low-fat Yield: 18 servings 2/3 c Water 1/3 c Cider or wine vinegar 1 tb Cornstarch 1 tb Flour 1 ts Dry mustard 1/4 ts Salt 1 pn Freshly ground pepper 2 ts Margarine 8 ts Sugar Beat or whisk together water, vinegar, cornstarch, flour, mustard, salt and pepper in a heavy saucepan. Cook over medium heat, stirring constantly about 6 minutes until smooth and thickened. Stir in margarine and sugar. Whisk until smooth. Pour into clean jars (eg. 1/2 cup canning jars) and mark with contents and date to use by. Store, covered, in the refrigerator up to 3 months. Adapted from "Choice Cooking", Canadian Diabetes Assoc. 1986 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Teff Cakes Categories: Side dish, N.africa, Kwanzaa, Cakes, Bakery Yield: 4 servings 1/2 c Teff 3 1/2 c Water 3/4 c Chopped onion 1 Jalapeno pepper, seeded & -- chopped 1 c Whole-wheat pastry flour 1 tb Sesame oil Place teff & 2 c water in medium covered saucepan. Bring to a boil, lower heat & simmer until water is absorbed, about 15 minutes, stirring occasionally. Add onion, jalapeno, flour & rest of water to make a batter. Oil a hot skillet with sesame oil. To make cakes, pour 1/4 c of teff batter onto skillet & cook till browned on both sides. Serve with heated groundnut sauce, see recipe. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tempeh and Mushroom Stew on a Mashed Potato Base Categories: Main dish, Vegetarian, Vegan Yield: 1 serving 1/3 c Water 1 tb Soy sauce 1/2 c Tempeh 1 sm Onion 1 sm Garlic clove 1 tb Vegetable oil 2 c Mushrooms 1 sm Tomato 1 Bay leaf 1 ts Soy sauce (may be doubled) 6 oz Cooked potatoes (or more) Soy milk; to taste Vegan margarine; to taste Seasoning; to taste Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain and set aside. Chop the onion and garlic and saute in the oil for a minute or two. Slice the mushrooms, add them to the pan and cook for another minute or two. Dice the tempeh. Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently. Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce Categories: Main dish, Vegetarian, Vegan Yield: 1 serving -----------------------------------ROAST----------------------------------- 1/3 c Water 1 tb Soy sauce 1/2 c Tempeh 1 sm Onion 1 tb Vegetable oil 1/2 c Corn kernals 1/2 c Whole wheat breadcrumbs 1 tb Soymilk 1 pn Thyme Sea salt Freshly ground black pepper -----------------------------------SAUCE----------------------------------- 1 c Mushrooms 2 ts Vegetable oil 2 tb Water 1 tb Tahini 2 ts Soy sauce -----------------------------TO ACCOMPANY ROAST----------------------------- Seasonal vegetables -- (as desired) Bring the water and soy sauce to the boil in a small pan, place the tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain. Chop the onion. Saute in the oil in a saucepan 3-4 minutes until softened. Remove from heat. Mash the tempeh into the pan, then add the drained corn, breadcrumbs, milk, thyme and seasoning; mix well. Turn into an oiled oven dish and bake at 350 degrees F (180 C)/Gas Mark 4 for about half an hour. To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender. Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes. Serve the roast with the sauce poured over it, accompanied by seasonal vegetables. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tempeh Salad Categories: Salads, Appetizers, Vegetarian Yield: 4 servings --------------------------------TEMPEH SALAD-------------------------------- 1 tb Olive oil 2 tb Tamari 1 tb Cider vinegar 2 Garlic cloves, chopped 1 Block tempeh, cubed 1 c Spiral pasta 1/4 c Red onion, sliced 1/4 c Celery, sliced diagonally 1/2 c Red bell pepper, sliced into -- thin strips 1/2 c Green bell pepper, diced 1 tb Chopped parsley ----------------------------------DRESSING---------------------------------- 2 tb Olive oil 1 tb Cider vinegar 1/8 ts Oregano 1 Garlic clove, crushed 1 tb Tamari SALAD: Mix together the first four ingredients. Add tempeh & marinate for at least for 1 hour. Heat olive oil & half the tamari in skillet. Add tempeh & fry till crispy & brown on the outside. Cook pasta till al dente. Toss with remaining ingredients & temeph & set aside. DRESSING: Whisk together ingredients & chill. Add to the tempeh & vegetable mix. Toss & serve. Lew King, Owner of Alternatives, Oakville, shared at the Toronto Vegetarian Food Fair, September, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: The Ultimate Butter Tart Categories: Bakery, Tarts, Mark's Yield: 12 tarts -----------------------------------PASTRY----------------------------------- 2 c All purpose flour 3/4 ts Salt 4 tb Ice water ----------------------------------FILLING---------------------------------- 1/2 c Packed brown sugar 1/2 c Corn syrup 1/4 c Shortening 1 tb Cornstarch 1 tb Vinegar 1 ts Vanilla 1/4 ts Salt 3/4 c Raisins Prepare pastry. Roll out thinly on lightly floured surface. Cut into rounds with 4 inch (10 cm) cutter. Fit into medium-sized muffin cups. Combine all filling ingredients except raisins. Mix well. Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf of oven at 425F for 12 to 15 minutes. Filling will be runny if baked for less time, and jelly-like if baked longer. Don't overbake! Cool on wire rack, then remove from pans. Makes approximately 12 tarts. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Thick & Rich Red Bean Soup Categories: Soups, Cuban, Vegetarian Yield: 6 servings 1 lb Red kidney beans, soaked 2 qt Water 1 Bay leaf 1 lg Green bell pepper, seeded & -- quartered ----------------------------------SOFRITO---------------------------------- 1/4 c Olive oil 4 Garlic cloves, chopped 1 lg Onion, chopped 1 lg Green bell pepper, diced 1 c Tomatoes, coarsely chopped 1 tb Red wine vinegar 1/2 c Dry sherry 1/2 ts Oregano 1/2 ts Cumin Salt & pepper ---------------------------------TO FINISH--------------------------------- 2 md Potatoes, diced 1 c Butternut squash, diced Olive oil to taste Combine beans, water bell pepper & salt, bring to a boil & simmer for 1 1/2 to 2 hours. Add more water as needed. SOFRITO: Heat oil in a skillet, saute the garlic, onion & bell pepper till tender. Add tomatoes, vinegar, sherry, oregano, cumin, salt & pepper & cook 10 minutes. When beans are tender, add the sofrito, potatoes & squash. Stir to blend, & cook over a low heat until the potatoes & squash are tender. Either serve as is or puree. Drizzle some olive oil over each serving. Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tibetan Vegetable Soup Categories: Soups, Tibetan, Appetizers, Tofu, Vegetarian Yield: 4 servings 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) v8.00 Title: Tipsy Parsnips Categories: Vegetables, Vegetarian, Vegan, Main dish Yield: 4 servings 2 tb Butter 2 Apples -(McIntosh or Red Delicious) -- cored, quartered, -- and thickly sliced 1 tb Olive oil 1 Garlic clove; crushed 12 oz Baby parsnips; halved 8 oz Pearl onions; halved 2 ts Fennel seeds 1 tb Chopped fresh sage 1 c Vegetable stock 1 tb Whole-grain mustard 1 ts Honey Salt Freshly ground black pepper Heat the butter in a large skillet over medium heat and saute the apples for 4 to 5 minutes, turning frequently, until golden on both sides. Remove from the heat and set aside. Heat the oil in a clean skillet and saute the garlic, parsnips, onions, and fennel seeds for 10 minutes, or until lightly browned. Add the sage, cider or apple juice, and stock; bring to a boil, cover, and simmer gently for 12 minutes. Add the apples and their juices to the pan and simmer for 3 minutes more. Strain the juices into a small saucepan and keep the parsnip mixture warm in a serving dish. Stir the mustard and honey into the pan, bring to a boil, and simmer rapidly or 5 minutes, or until the liquid is reduced slightly and glossy. Pour over the vegetables, season to taste with salt and pepper, and serve at once. * Source: The Inspired Vegetarian, by Louise Pickford * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tofu Manicotti Categories: Main dish, Vegetarian, Vegan Yield: 4 servings 1 lb Manicotti 2 lb Tofu (firm or soft) -- patted dry and mashed 2 Garlic cloves; minced 1/2 c Soy milk 2 tb Olive oil 2 tb Lemon juice 1 tb Sugar Salt and pepper; to taste 2 tb Minced fresh parsley 1 c Chopped fresh spinach (opt.) 4 c Spaghetti sauce -- homemade or commercial Prepare the manicotti according to package directions. Gently drain and rinse the noodles. Preheat the oven to 350 F degrees. In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach, if using. Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full. Place the filled manicotti noodles in one layer on top of the spaghetti sauce. Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minute, or until the sauce bubbles. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tofu Noodle Soup Categories: Soups, Vegetarian, Vegan Yield: 6 servings 1/2 lb Firm tofu 2 c Noodles made without egg 5 c Vegetable stock or bouillon 1 md Carrot; chopped 1 Celery rib, with leaves -- chopped 1 md Onion; chopped 2 Garlic cloves; minced 1/2 ts Dried marjoram 1/2 ts Dried thyme 1/2 ts Rubbed sage 1 Bay leaf 1 ts Fine sea salt 1/4 ts Freshly ground black pepper 1 lb Fresh peas; shelled, -OR- 1 c -(thawed) frozen peas 1/2 c Finely chopped fresh parsley Drain and rinse the tofu. Put the tofu in a plastic bag or container, close it tightly, and freeze until the tofu is frozen hard. Remove the bag or container from the freezer and put it in a bowl of hot water, or let the tofu thaw at room temperature. Gently squeeze the water from the tofu, using your hands, and then squeeze it dry between two towels. Cut the tofu into 1/2-inch cubes. In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again. In a large pot of lightly salted boiling water, cook the noodles just until tender, about 8 minutes. Drain, rinse well under cold running water, and drain again. In a large pot, combine the vegetable stock, carrot, celery, onion, garlic, marjoram, thyme, sage, bay leaf, salt, and pepper. Bring to a simmer over medium heat and cook for 5 minutes. Stir in the cubed tofu, peas, and parsley, return to a simmer, and cook for 2 minutes. Stir in the cooked noodles and bring just to a simmer. Remove the bay leaf and serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tofu Spread Categories: Appetizers, Dips, Spreads, Snacks, Tofu Yield: 1 servings 1/2 c Water 1 tb Tapioca 1/2 lb Tofu 1/4 c Cashews 3 tb Pimento, optional 3 tb Lemon juice 1/4 ts Dill weed 1/2 ts Onion powder 3/4 ts Salt Blend all ingredients till smooth. Bring to a boil & simmer gently, stirring, for 5 to 10 minutes or until the toapioca is clear. Chill. Use as a dip or as a spread on bread or crackers. JoAnn Rachor, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tofu Whipped Cream Categories: Desserts, Sauces, Vegan Yield: 1 servings 8 oz Tofu 4 tb Maple syrup 1 ts Vanilla ----------------------------------OPTIONAL---------------------------------- 2 ts Arrowroot powder 1 ds Cinnamon Rinse the tofu in cold water and press between several layers of paper or clean cloth towels to squeeze out all water possible. Break the tofu into small pieces or mash it, and out it in a blender or food processor. Add the remaining ingredients and blend. Taste and adjust flavouring if desired, then blend again, if necessary. Add optional thickener if desired. Chill and serve. Use in place of whipping cream, on top of pies etc. Jeanne Marie Martin, "Vegan Delights" Posted by Anne Maclellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tomato Chutney Categories: Conserves, Indian, Pickles Yield: 1 servings 1 c Vinegar 2 Dried red chilies, soaked -- in the vinegar for 2 hrs 2 Garlic cloves, crushed 1/2 ts Ginger, grated 2 tb Sugar, or to taste 1 lb Tomatoes, sliced 1/2 c Dates, stoned & chopped -------------------------------SPICE MIXTURE------------------------------- 2 Cloves 5 Cardamom seeds, remove from -- & discard pods 1 Cinnamon, 1/2" piece Remove the chilies from the vinegar (after soaking 2 hours), retaining this for later use. Grind the soaked chilies with the ginger and garlic in a blender. Now put the vinegar, sugar and salt in a large pan and bring to a boil. At this point, add the tomatoes, dates and the teaspoon of the spice powder. Stir them round and then simmer on a moderate heat until the mixture becomes very thick and has the consistency you like for chutney. Remove the pan from the heat, allow to cool a little and then spoon the chutney into warmed jars. Cover and once opened, store in the refrigerator for up to 6 weeks. Troth Wells, "The World in Your Kitchen: Vegetarian Recipes" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tony's Salad Dressing Categories: Salads, Sauces, Dressings Yield: 12 servings 1/3 c Balsamic vinegar 1 ts Salt 3 ts Black pepper fresh ground 1/4 c Olive oil extra lite 2 tb Oregano chopped 1 Garlic clove minced fine 2 tb Fresh basil minced 2 ts Soy sauce 1/3 c Chablis Mix all ingredients into the oil. Stir well. Refrigerate for 2 days. Shake well and pour liberally over salad. Source Unknown ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tortilla Soup Categories: Vegetarian, Vegan, Main dish, Celebrity, Soups Yield: 6 servings 12 Corn tortillas Corn oil 1 md Spanish onion, chopped fine 1/2 c Celery, chopped fine 2 c Fresh corn, cut from cob 2 c Green beans, cut into 1-inch -lengths 2 c Cabbage, chopped fine 3 28-oz. cans whole tomatoes, -or fresh equivalent Spike and Vegit (instead of -salt) Dash of hot sauce Grated nuts for topping Cut tortillas in one-and-a-half inch squares, and saute quickly in oil until crispy. Place them on paper towels to prevent their becoming soggy, then wrap them in paper towels to keep them warm, and set aside. Saute chopped onion in oil until golden. Puree tomatoes in food processor or blender, and pour into cooking pot with sauteed onions. Add chopped cleery, cut corn, chopped green beans, and chopped cabbage. Bring soup liquids to a boil, then lower heat and let simmer until vegetables are tender (about twenty minutes). Before serving, season liberally with Spike and Vegit, and add a dash of hot sauce. Place tortilla squares into soup bowls. Pour in soup and top with generous helpings of grated nuts. Serves 6-8. Recipe by Cloris Leachman From _Famous Vegetarians and their Favorite Recipes_ DEEANNE at 14:52 EDT ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Traditional Christmas Pudding with Brandy Sauce Categories: Desserts, Bakery, Vegan, Christmas Yield: 8 servings 8 oz Currants 4 oz Sultanas 4 oz Raisins 4 oz Chopped candied peel 1 oz Skinned & chopped almonds 4 oz Wholewheat flour 1/2 ts Salt 1/2 ts Grated nutmeg 1/2 ts Ground ginger 1 1/2 ts Mixed spice 8 oz Brown sugar 4 oz Wholewheat breadcrumbs 8 oz Vegetable suet 1 Lemon, juice & rind 1 tb Molasses 5 tb Water & rum mixed Grease a 2 pint pudding basin & use a large saucepan to hold the basin. Wash currants, sultanas & raisins in warm water & pat dry. Put fruit in large bowl with candied peel & almonds. Sift flour, salt & spices into bowl & add sugar, breadcrumbs & suet. Mix well then stir in lemon juice, rind & molasses with enough of the water & rum mixture to make a soft mixture. Turn into the basin, cover with waxed paper & aluminum foil & put basin into pot. Pour enough water into the pot to reach halfway up the side of the basin. Bring to a boil, cover saucepan & let pudding steam gently for 4 hours, watching the water level & topping up with boiling water if necessary. When cooked, cool the pudding & store in a cool dry place for up to 2 months. Before serving, steam pudding agin for 3 hours. Turn out onto a serving platter & flame with brandy if you desire. **NOTE I divide the pudding in half & make 2 smaller puddings. Keeps up to 3 months in the fridge. Adapted from Rose Elliot, HTV West "The Good Neighbour Show" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Tramp's Honey and Lemon Dressing Categories: Salads, Dressings, Appetizers, Vegan Yield: 1 servings 1/2 c Fresh lemon juice 1/2 c Olive oil 1 tb Honey 1/4 ts Cider vinegar 1 ts Salt 1/2 ts Freshly ground white pepper 1 pn Garlic powder 1/4 c Chopped green onion 1 ds Dry sherry Combine lemon juice and oil in medium bowl and whisk briefly. Combine honey and vinegar in small bowl and stir until honey is dissolved. Add to lemon juice mixture. Blend in salt, pepper and garlic powder. Add onion and sherry and mix well. Transfer to airtight container and refrigerate overnight. Shake before using. Tramp's (Pittsburgh, Pennsylvania) * Favorite Restaurant Recipes ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Turkish Eggplant Salad Categories: Salads, Turkish, Appetizers, Vegetables Yield: 4 servings 1 lg Eggplant Juice of 1/2 lemon Salt 1/3 c Extra virgin olive oil 2 ts Mashed garlic 2 1/2 tb Vinegar Tomato slices, onion slices -- black Greek olives for -- garnish Cook unpeeled eggplant until it is charred on the outside & the flesh is thoroughly soft. Cool slightly & then peel. Wipe clean & squeeze out all the water. Place eggplant in a bowl with the lemon juice & salt. Mash well. Add olive oil, garlic & vinegar, blend thoroughly. Serve on a plate garnished with tomato, onion & olives. Ayla Esen Algar, "The Complete Book of Turkish Cooking" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Un-Tomato Ketchup Categories: Appetizers, Sauces, Dips, Vegan, Allergies Yield: 1 servings 1 c Cooked carrots 1/4 c Cooked beets 1/4 c Water 1/4 c Lemon juice 1 tb Sweetener 1/2 ts Salt 1/2 ts Onion powder 1/4 ts Garlic powder 1/8 ts Oregano Blend all ingredients till smooth. Keep in the refrigerator. JoAnn Racho, "Of These Ye May Freely Eat" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Uppama (A South Indian Dish) Categories: Main dish, Indian, Vegetarian, Vegan Yield: 1 serving 1 sm Onion 1 tb Vegetable oil 1 ts Mustard seeds 1 tb Broken cashews 1 ts Ground coriander 1/2 ts Ground cumin 1 ts Turmeric 1/8 ts Chili powder (more to taste) 1 sm Carrot 3 oz Broccoli florets 1 ts Raisins 1 1/3 c Water Sea salt; to taste 1/2 c Whole wheat farina 1 ts -to 2 ts Vegan margarine Chop the onion and saute it in the oil in a saucepan for 2-3 minutes. Add the mustard seeds and cashews and cook for a further 2 minutes. Add the coriander, cumin, termeric and chili powder and cook for another minute. Chop the carrot and broccoli quite finely. Add to the saucepan along with the raisins and stir well. Pour in the water, bring to the boil, lower heat, cover pan and cook for 3-4 minutes. Season to taste. Pour in the farina very slowly, stirring all the time. As soon as it is all in the pan and well thickened, serve it, with the margarine spread over the top so that it melts into the mixture. Source: The Single Vegan - by Leah Leneman Typed for you by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegan Christmas Cake Categories: Bakery, Cakes, Vegan, Christmas, Mark's Yield: 1 cake 1 lb Candied pineapple 1/2 lb Citron 1/4 lb Candied citron 1/4 lb Candied orange & lemon peel 1/4 lb Candied cherries 1 1/2 lb Raisins 1/2 lb Currants 1/2 c Grapefruit juice 1/4 lb Whole mixed nuts without -- peanuts 2 c Flour 1 ts Salt 1/2 ts Baking soda 1 ts Cinnamon 3/4 c Shortening 1 c White sugar 1 c Brown sugar 5 tb Cornstarch 1 ts Almond extract 6 tb Grapefruit juice Combine pineapple, citrons, peels, cherries, raisins & currants in a large bowl. Add 1/2 c grapefruit juice, mix very well. Cover & let stand overnight. The next day, add the nuts & 1/2 c of the flour to the fruit mixture & mix well. Combine the rest of the flour with the baking soda, salt & cinnamon in a separate bowl, & mix well. In a third bowl, beat the shortening for 30 seconds. Gradually add the sugars, creaming well as you add them. Stir in the cornstarch. Add the beaten shortening & sugars to the fruit. Gradually stir in the flour mixture. Add the almond extract & the rest of the grapefruit juice, stirring well until the mixture is well combined. Preheat oven to 275F. Grease a 10" square cake tin. Line with brown paper & grease the paper. Transfer the cake mixture to the cake tin. Press down gently. Bake for 3 hours. Check after two hours. If the top is browning too quickly, cover with some waxed paper. After it is cooked, remove from the oven & place on a wire rack to cool for 30 minutes. Gently remove cake from the tin & peel away the paper. Let cool on wire racks till completely cooled. Wrap in waxed paper & keep in a cool place. If icing the cake, layer with marzipan & then decorate as desired. Recipe by Mark Satterly ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegan Roast Categories: Main dish, Vegetarian Yield: 4 servings 2 c Chick peas, cooked & mashed 1 1/2 c Carrots, diced 1 1/2 c Celery, diced 1 1/2 c Parsnips, diced 1/8 ts Cinnamon 2 Vegetable bouillon cubes 2 tb Tamari 1 ts Sea salt 1/4 ts Sea kelp 1/8 ts Cayenne pepper, 2 c Onion, finely chopped 6 c Bread cubes, 1 1/2 c Nuts, or seeds, partially -- ground 3/4 c Parsley, chopped 3/4 c Buckwheat flour 1/4 c Arrowroot powder 2 Garlic cloves, pressed Steam the carrots, celery and parsnips or turnips until tender. Mash the chickpeas and vegetables with the bouillon and other flavourings, cinnamon, soy sauce, sea salt, sea kelp and cayenne pepper) until thoroughly mixed and smooth. Add the raw onion and all the remaining ingredients and use your hands to mix together everything well. Preheat the oven to 350F. Oil a 9"x13" low baking dish and line it with wax paper, then oil the wax paper. Shape the mixture into a 3" high oblong loaf in the pan with rounded top and edges. Bake for 80-90 minutes until well browned and cooked as firmly as you like it. The edges easily removes from the wax paper and can be placed on a platter on a bed of greens and garnished with peeled tomato flowers or radish roses. a thin coating of flax oil or other fresh, natural oil may be brushed on top for a glistening finish to the loaf. Looks terrific and taste delicious with Vegetarian Gravy or mushroom Gravy. keeps 5-7 days refrigerated or may be frozen. A wonderful main dish for holiday meals and special occasions! Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetable Fritters (Pakora) Categories: Appetizers, Vegetarian, Vegan, Indian Yield: 12 servings 1 c Chickpea flour (besan) 1/2 c Unbleached all-purpose flour 1/2 ts Baking soda 3/4 ts Cream of tartar 1/4 ts Sea salt 1 ts Cumin powder 1 ts Coriander powder 1 ts Tumeric 1/2 ts Asafetida (optional) 1/4 ts Cayenne pepper 1 1/4 c Cold water 2 tb Lemon juice Oil, for frying 1 c Sliced potatoes (1/4" thick) 1 c Cauliflower florets 1 c Chopped bell pepper Blend flours, baking soda, cream of tartar, salt and spices. Gradually whisk in water and lemon juice to make a smooth batter the consistency of heavy cream. Set aside. Heat about 3" oil in a large skillet or deep fryer. Dip vegetables in batter to coat. Immerse in hot oil, turning to cook evenly, until golden brown, about 5 minutes. Remove with a slotted spoon and drain on absorbent paper. Cover and place in a warm oven while cooking remaining pakoras. Per serving: 186 cal, 5 g prot, 95 mg sod, 25 g carb, 8 g fat, 0 mg chol, 21 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetable Pilau Special Categories: Vegetarian, Vegan Yield: 1 serving 1/2 c Long-grain brown rice Sea salt to taste 1 ts Tumeric 2 oz Fresh green beans 1 sm Carrot 1/3 c Shelled peas 1 sm Onion 1 sm Garlic clove 1 Piece ginger root - (1/4 to 1/2 inch) 1 sm Tomato 1 tb Margarine (vegan) 1 ts Coriander 1 ts Ground cumin 1/4 ts Garam masala 1/4 c Slivered almonds Cover the rice with boiling water and leave to soak for several hours. Drain, rinse, cover with water, add a little salt and the tumeric, bring to the boil, then lower heat, and cook until the water is absorbed and rice tender, about 20 minutes. Meanwhile, chop the beans and carrot. Steam them -- and the peas -- until just tender. Drain and set aside. Chop the onion. Crush the garlic. Grate the ginger finely. Chop the tomato. Heat the margarine in a pan and add the onion. Saute until beginning to brown. Add the garlic and ginger and cook for a minute longer. Lower heat and stir in the spices. Then add the tomato and cook for a minute longer. Remove from heat and stir in the cooked vegetables. Place half the cooked rice on the bottom of a greased ovenproof dish, spoon the vegetable mixture over it, then top with the other half of the rice. Cover the dish (if it has no lid then use foil) and bake it at 350 degrees F (180 C) Gas Mark 4 for about half an hour. Toast the almonds under a hot grill (broiler) until lightly browned. When the pilau is ready and dished up, sprinkle the almonds on top. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetable Paella Categories: Main dish, Vegetarian, Vegan Yield: 10 servings 3 c Short grain white rice -- uncooked 6 c Vegetable stock or water 3 tb Olive oil 2 c Peas 1 lg Red onion; diced 3 Celery ribs -- cut into 1/2" pieces 1 c Green olives; drained 3 1/2 oz Capers with liquid 1/2 c Pimintos, diced 1 lb Tempeh; cut into 1" cubes 1 ts Powdered saffron 1/4 c Dried tarragon 1 tb Black pepper 3/4 c Minced parsley Preheat oven to 250 F. Place rice in bottom of a large roasting pan or casserole dish, and pour stock over it. Cover, place in oven and cook for one hour. Uncover and stir. Cook, covered, for 30 minutes and check rice for doneness. Add more stock if necessary. Cook another 30 minutes, if necessary, until rice is done and liquid is absorbed. Sprinkle with parsley and serve hot. Per serving: 627 cal, 25 g prot, 400 mg sod, 101 g carb, 16 g fat, 0 mg chol, 111 mg calcium Hint: For a stronger flavor, substitute white wine for half of stock. From: Vegetarian Gourmet - Winter 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetable Miso Soup Categories: Soups, Vegetarian, Vegan Yield: 6 servings 6 c Water 6 tb White miso 3/4 lb Fresh peas; shelled, -OR- 3 c -(thawed) frozen peas 3 Green onions, with tops -- thinly sliced 1 Jalapeno pepper; seeded -- sliced into thin rings 1 Garlic clove; minced 1 md Piece dulse; finely chopped 2 ts Freshly squeeze lemon juice 1/4 ts Hot sesame oil Put 1 cup of the water and the miso in a small bowl and stir together. In a large pot, combine the remaining 5 cups water, the peas, green onions, jalapeno pepper, and garlic. Cover and bring to a boil over medium-hight heat, then immediately reduce the heat and simmer for 3 minutes. Stir in the miso mixture, dulse, lemon juice, and hot sesame oil. Bring barely to a simmer over medium-high heat. Serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetable Stew with Soybeans Categories: Main dish, Casseroles, Stews, Vegetarian Yield: 4 servings 1/2 c Dry soybeans, soaked 1/4 c Grated carrots 1 c Water 1 Bay leaf 2 lg Potatoes, cubed 1 1/2 c Carrots, cubed 1 1/2 c Celery, chopped 1 1/2 c Green bell pepper, chopped 1 Handful parsley, chopped 1 ts Marjoram 1 ts Sage ------------------------------------ROUX------------------------------------ 2 tb Whole wheat flour 2 tb Soy flour 4 tb Ghee 1/2 ts Salt 1 pn Pepper Cook soybeans, grated carrot & bay leaf in 1 c water till beans are soft. When cooked, combine with their cooking liquid in a heavy pot with the chopped vegetables. Barely cover with water. Bring to a boil, add pices & herbs & simer for 20 minutes or until vegetables are tender. In a small pan make the roux. Cook the flour in the ghee with the salt & pepper for 5 minutes, but be careful not to burn it. Slowly add roux to the vegetables. Stir well & let boil for a few seconds. When it thickens, serve. King & Scott, "Food for Thought" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetarian Holiday Roast Categories: Main dish, Vegetarian, Vegan, Grains, Legumes Yield: 12 servings 1 1/2 c Lentils 7/8 c Millet 1 c Brown rice 1 1/2 c Chopped walnuts; -OR- 2 c -Whole chestnuts 3 sl Whole wheat toast; crumbled 1/2 c Almond butter 2 c Chopped onions 1/4 c Olive oil 5 lg Garlic cloves; minced 2 tb Fresh sage, chopped 1 ts Dried celery seed 2 tb Fresh rosemary leaves -- chopped 2 ts Salt 2 c Chopped seitan (optional) -------------------------------MUSHROOM GRAVY------------------------------- 20 md Mushrooms 1/2 c Chopped onion 1 tb Olive oil 1/2 ts Dried oregano; -OR- 2 ts -Fresh oregano 1/3 c Butter 1/2 c Unbleached flour 2 c -Lentil liquor (from above) 1 1/2 c Water 1 ts Salt 1/2 ts Black pepper Cook the lentils, millet, and brown rice separately; and reserve two cups of the lentil liquor for making Mushroom Gravy. If you are using whole chestnuts, preheat the oven to 400 degrees F. Rinse the nuts and cut a cross about 1/2 inch deep in the small, pointed ends. Place the nuts on a cookie sheet and bake about 20 minutes, then cool for about 10 minutes. Remove the shells and cut the nuts in quarters. Mix the cooked grains and lentils with the nuts, bread crumbs, and almond butter in a large bowl and set aside. Saute the onions briefly in olive oil, then add the garlic, sage, celery seed, rosemary, salt, and seitan if used. Saute 2 to 3 minutes longer, stirring constantly, then add to the other ingredients, mix thoroughly (mooshing with fingers works best), and put into a large oiled baking dish. Lightly coat the top of the roast with olive oil, then bake at 350 degrees F for 1-1/4 hours. Serve with Mushroom Gravy (below) and garnish with parsley. MUSHROOM GRAVY: Separate the mushroom caps from the stems, then quarter the caps and halve the stems. Saute the onion in olive oil on medium heat for 1 minute, then stir in the oregano and add the mushrooms. Cook, stirring constantly, until the mushrooms have softened and the bottom of the pan is covered with liquid. Set aside. Melt the butter in a saucepan over medium heat, then stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the lentil liquor and water, and continue stirring until the mixture thickens and barely begins to boil. Add the mushroom mixture, salt, and pepper, and continue stirring until the gravy begins to boil. Remove from heat and serve. * Source: Brigitte Mars in The Herb Companion, October/November 1993 * Typos by: Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetarian Gravy Categories: Side dish, Sauces Yield: 2 cups 2 c Stock 2 tb Tamari 1 tb Oil 1/3 c Whole wheat flour 1/4 ts Chili powder 1/4 ts Sea salt 1/4 ts Sea kelp Cayenne pepper Combine all the ingredients with cooled bean juice and stir over medium-low heat until thickened. Use a wire whisk or blender to mix well. Correct the seasonings to taste and serve this gravy over potatoes, rice, whole grains, vegetables, mock meat loaf, burgers or other dishes. MAKES: 2 1/2 cups Jeanne Marie Martin, "Vegan Delights: Gourmet Vegetarian Specialities" Posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetarian Mince Pies Categories: Bakery, Tarts, Desserts, Snacks, Christmas Yield: 1 servings 4 oz Currants ---------------------------------MINCEMEAT--------------------------------- 4 oz Raisins 4 oz Sultanas 2 oz Cooking dates 2 oz Candied peel 2 oz Glace cherries 2 oz Flaked almonds 1 Ripe banana, peeled 4 tb Brandy or whisky 1/2 ts Ground ginger 1/2 ts Grated nutmeg 1/2 ts Mixed spice -----------------------------------PASTRY----------------------------------- 8 oz Flour 4 oz Shortening 6 tb Cold water MINCEMEAT: Mix everything together either by hand or, if you desire a smoother texture, in a food processor. PASTRY: Rub shortening into the flour until the mixture resembles fine breadcrumbs. Add enough flour to enable the pastry to hold together. Roll out pastry & cut into 12 cm circles. Press circles into the bottom of lightly oiled baking tins. Fill with mincemeat & cover with another pastry circle. Press down at the edges & make a small steam hole in the top. Bake for 10 minutes at 400F, 200C Gas 6. These pise can be frozen before baking either in the tin or remove from tin once they are solid. Mincemeat will keep for 1 week covered in the fridge. Makes 36 pies Rose Elliot, HTV West "The Good Neighbour Show" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Vegetarian Mince Pies II Categories: Bakery, Tarts, Desserts, Snacks, Christmas Yield: 1 tarts 1 lb Fresh ripe pears, chopped 1 Lemon rind, grated 1 Orange rind, grated 1 lb Mixed dried fruit 4 oz Candied peel 4 oz Glace cherries 4 oz Dates, chopped 2 oz Flaked almonds 1 ts Allspice 1/2 ts Nutmeg 1/2 ts Powdered ginger 4 tb Whisky or other liquid Mix all the ingredients together & let stand for 1 to 2 hours. Store in air-tight jars. Use as regular mincemeat. Rose Elliot, "The Vegetarian Christmas Cookbook" Sent by Mum. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Veggie Sandwich Spread Categories: Appetizers, Snacks, Lunch, Vegan Yield: 2 cups 1 pk Firm tofu 1/2 c Soy mayonnaise 1 Green onion, diced 1 Green bell pepper, diced 1 Celery stalk, chopped 1/4 c Sunflower or sesame seeds 1 tb Soy sauce 1 ts Curry powder 1 ts Turmeric 1 ts Garlic powder Crumble the tofu with a fork. Add remaining ingredients & mix well. Serve on crackers or bread. Toronto Vegetarian Association ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Wacky Cake Categories: Bakery, Cakes Yield: 1 cake 1 1/2 c Flour 1/4 c Cocoa 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1 c Sugar 1 1/2 ts Vanilla 1 tb Vinegar 5 tb Canola oil 1 c Lukewarm water Sift dry ingredients together in an ungreased 8 inch square cake pan. Make 3 holes equally spaced in mixture. Pour vanilla into one, vinegar in another and oil in the third. Pour water over top and stir well, until all ingredients are mixed. Bake at 325F for 45-50 min. Source Co-Op recipe page, Sept 1993 ad. Shared but not tested by Elizabeth Rodier ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Walnut and Mushroom Roast Categories: Main dish, Vegetarian, Vegan Yield: 1 serving 1 sm Onion 1 c Mushrooms 1 tb Vegetable oil 1/4 c Walnuts 1/4 c Sunflower seeds 1/3 c Soymilk 1 c Whole wheat breadcrumbs 1/8 ts Sage 1/4 ts Sweet basil Sea salt; to taste --------------------------------CREAMY GRAVY-------------------------------- 1/8 c Rolled oats 1/3 c Warm water 1 ts Vegetable oil 1/2 ts Yeast extract -- (or more to taste) Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized. Chop the walnuts coarsely. Grind the sunflower seeds finely. Add all the rest of the ingredients to the onions and mushrooms, and mix well. Transfer to a greased baking dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe below) if desired and seasonal vegetables. CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly. Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. Stir in the yeast extract. If the mixture is too thick add a little more water. (N.B. This can be made earlier and reheated when serving the roast.) From: The Single Vegan - by Leah Leneman Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Warm Carrot Pudding with Gingered Fruit Compote Categories: Desserts, Bakery, Low-fat, Vegan Yield: 8 servings ----------------------------------PUDDING---------------------------------- 3/4 c Soy milk 1/4 c Cornstarch 1/2 ts Baking powder 1/2 c Maple syrup 1 1/2 c Packed grated carrots 3 c Day old whole grain bread -- crumbs 2 ts Freshly grated ginger 2 ts Cinnamon 1/4 ts Nutmeg 3/4 c Raisins 1/3 c Ground walnuts ----------------------------------COMPOTE---------------------------------- 1 Orange, peeled & chopped 1 Apple, cored & chopped 1/2 c Dried apricots, chopped 1 c Water 1/2 c Frozen pineapple juice -- concentrate 2 ts Slivered fresh ginger -----------------------------------CREME----------------------------------- 1/2 c Raw cashews 1/3 c Water 1/3 c Maple syrup 1 ts Vanilla PUDDING: Preheat oven to 350F. Whisk together soy milk, cornstarch & baking powder. Combine with other pudding ingredients & pour into a 9" X 5" cake pan. Cover with foil & bake 1 to 1 1/4 hours. Let cool for 30 minutes & cut into 8 squares. COMPOTE: Combine all ingredients in a pot & cook over low heat 30 to 40 minutes, stirring occasionally, until apricots are tender & a light syrup forms. CREME: Puree all ingredients in a blender till creamy, smooth & white. TO ASSEMBLE: Pour about 1/4 c compoteover a serving of pudding: top with a dollop of creme. "Vegetarian Times" December, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Watercress & Leek Soup Categories: Soups, Appetizers, Christmas Yield: 8 servings 1 lb Leeks, trimmed, washed & -- sliced 2 pk Watercress, washed 1/2 oz Margarine 3 1/2 c Stock 1 ts Cornstarch Salt & pepper Fry leeks & watercress in margarine in a large pot over a low heat for 15 minutes. Keep a lid on the pot, but stir occasionally, don't let it brown. Add stock, bring to a boil & simmer for 10 minutes. Dissolve cornstarch in a little cold water & add to the soup. Blend till smooth, reheat & serve. Adapted from Rose Elliot, HTV West "The Good Neighbour Show" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Wheat Soy Sesame Bread Categories: Bakery, Breads Yield: 1 loaf 2 tb Baking yeast 2 c Lukewarm water 1/4 c Oil 1/4 c Sweetener 1 ts Salt (optional) 3/4 c Ground sesame seeds 1/2 c Soy flour 2 tb Soy grits 4 c Wholewheat flour In a large bowl, dissolve yeast in water. Add remaining ingredients. Turn out onto a floured bowl & knead till elastic. Add more flour as necessary. Place dough in large bowl, cover & let rise till doubled in size. Punch down, knead for 3 minutes, adding more flour as needed. Shape into 2 loaves & place in oiled loaf pans. Let rise again till nearly doubled. Bake at 350F for 30 minutes. Should sound hollow when done. Adapted from Frances Moore Lappe, "Diet for a Small Planet" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Whole Wheat Flatbread (Chapati) Categories: Breads, Indian, Vegetarian, Vegan Yield: 14 servings 2 1/4 c Durum flour 1/2 ts Sea salt 1 tb Canola oil 2/3 c -Very warm water Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes. Return dough to bowl, cover with a towel and set aside in a warm place for one hour. Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.) Cover and place in a warm oven while cooking remaining chapatis. Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat, 0 mg chol, 18 mg calcium HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour. Spread with margarine or butter after cooking to maintain moistness. Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Wild Rice & Hazlenut Salad Categories: Salads, Appetizers, Nuts, Vegetarian Yield: 6 servings 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) v8.00 Title: Wild rice Pilaf Categories: Main dish, Rice, Vegetarian, Christmas Yield: 8 servings 3 3/4 c Water 2/3 c Wild rice, rinsed 2/3 c Brown rice, rinsed 1 ts Seasoned salt 2 tb Margarine 1 c Chopped red onion 1/2 c Finely diced celery 2 md Tart apples, peeled & cored -- & diced 1/3 c Orange juice 2 Scallions, green parts only -- thinly sliced 1/4 c Currants 1 ds Cinnamon, nutmeg Black pepper to taste 2 tb Freshly minced parsley 1/2 c Pecans Stir rices into boiling water & add salt. Simmer covered for 40 minutes. Heat margarine in a large skillet & saute onions & celery till golden. Ad apple & saute for 5 minutes. Stir in cooked rices with juice, scallions, currants & spices. Season to taste with pepper. Saute mixture for 5 minutes, stirring. Just before serving, heat through, add more liquid if necessary & stir in parsley & nuts. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Wild Rice With Mushrooms Categories: Main dish, Canadian, Vegetarian, Mark's Yield: 4 servings 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. Adapted by Mark Satterly from a recipe posted by Anne Maclellan in Intercook. ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Wild Zucchini Rice Salad Categories: Salads, Appetizers, Vegetables Yield: 2 servings 1/4 c Wild rice 1/4 c Brown rice 1 sm Zucchini, grated 1 Tomato, cut in wedges 1 Red bell pepper, cut in dice 1/2 bn Spinach, torn 1 Avocado, cut into chunks Cook the dry rices. (Soak the wild rice in 1/2 cup water for 2-4 hours. Then cook it in 1/2 cup water for 15-20 minutes and then add the brown rice and cook together for 45-60 minutes longer. Add extra water if necessary.) The rices will make 1 cup cooked. Cool or chill. Mix all the ingredients together and toss with a favorite dressing. This makes a great main dish for two or a side dish for four. Jeanne Marie Martin "Vegan Delights" Posted by Anne Maclellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Wine & Honey Glazed Sprouts Categories: Side dish, Vegetables, Thankgiving Yield: 8 servings 2 lb Brussels sprouts 1/2 c Dry red wine 3 tb Honey 1 1/2 tb Soy sauce 2 tb Margarine 1/2 c Water 1 1/2 ts Cornstarch Trim stems from sprouts & cut an X into the base. In a small bowl, combine wine, honey & soy sauce. Over moderate heat, melt margarine in a 3 qt pot. Add wine mixture, water & sprouts. Stir & cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover & cook another 10 minutes. Dissolve cornstarch in a small amount of water. Stir into the pot & cook another 5 minutes. Remove from heat & serve from a serving casserole. Nava Atlas, "Vegetarian Celebrations" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Winona Peach Pie Categories: Desserts, Fruits Yield: 8 servings ----------------------------------FILLING---------------------------------- 1/2 c Sugar 3 tb Flour 1/4 ts Nutmeg 1/4 ts Cinnamon Salt 4 c Peaches, sliced & peeled 2 ts Margarine -----------------------------------CRUST----------------------------------- 5 1/2 c Flour 2 ts Salt 1 lb Shortening 1 ts Vinegar 1 c Water CRUST: Combine salt & flour. Cut in shortening. Add water & vinegar. Mix. It should be a firm dough, ready to be rolled. If not firm, add a little more flour. Divide into 2. Roll one ball thinly & fit into the bottom of a 8" pie plate. FILLING: Combine peaches with sugar, flour, nutmeg, cinnamon & salt. Mix well & add to pie crust. Roll out remaining pastry & cover pie, seal. Pierce the top of the pie in the centre with a sharp knife. Bake at 400F for 35-40 minutes. "The Hamilton Spectator", August, 1992 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Winter Squash and Apple Soup Categories: Soups, Appetizers, Vegetarian Yield: 6 servings 2 c Butternut squash 2 c Sweet potato, peeled & diced 3 md Apples, peeled & chopped 1 md Onion, chopped 2 c Water 1/2 ts Sea salt 1/2 ts Chinese 5 spice 1/4 ts Cayenne pepper Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. *Original recipe by David Tinker, Vancouver chef Jeanne Marie Martin, "Vegan Delights" posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Yellow Pepper Soup Categories: Soups, Vegetarian, Vegan Yield: 6 servings 2 tb Olive oil 3 lg Yellow bell peppers -- seeded & coarsely chopped 4 Shallots; finely chopped 1 1/2 c Raw cashews 3 1/2 c Vegetable stock or bouillon 1 ts Dry mustard 1/2 ts Fine sea salt 1/8 ts Freshly ground black pepper Parsley sprigs, for garnish In a medium skillet, heat the olive oil over medium heat. Add the bell peppers and shallots, cover, and cook, stirring occasionally, until the peppers are very soft, 8 to 10 minutes. Remove from the heat. Put the cashews and 1-1/2 cups of the vegetable stock in a blender. Blend until smooth, about 1 minute. Add the cooked peppers, mustard, salt, and pepper, and puree. Pour the soup into a medium saucepan, and stir in the remaining 2 cups vegetable stock. Bring just to a simmer over medium heat. Serve hot, garnished with parsley sprigs. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Yellow Split Pea Soups Categories: Soups, Finnish, Appetizers Yield: 6 servings 2 c Dried yellow split peas 8 c Vegetable stock 2 md Potatoes 2 lg Carrots 3 Celery stalks 1 lg Onion 1 Turnip, peeled 2 Parsnips, peeled 3 ts Mustard powder 1 ds Allspice 1 ts Cumin 1 ts Marjoram 1 ts Thyme 2 ts Salt Freshly ground pepper Croutons Rinse split peas, bring to a boil in the stock. Coarsely chop the vegetables & add to the water as it comes to a boil. Lower heat & simmer for about 1 1/2 hours. Puree soup in batches until it is quite smooth. Add spices & herbs & season with salt & pepper. Reheat gently. "Sundays at Moosewood Restaurant" ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Yin-Yang Soup Categories: Soups, Vegetarian, Vegan Yield: 4 servings 2 c Sweet corn kernals 3 c Water 1/2 ts Salt 1/2 c Chopped fresh spinach 1/2 c Cornstarch 1 ts Vegetable oil Try your hand at swirling two colorful purees into this universal symbol! DIRECTIONS: =========== Place corn in a blender with 1 cup water and 1/4 teaspoon salt. Blend until smooth, remove mixture to a bowl and set aside. Place spinach in a blender with 1 cup water and remaining 1/4 teaspoon salt. Blend until smooth, remove mixture to a second bowl and set aside. In a separate bowl, mix cornstarch with 1 cup water until blended. Heat 1/2 tsp. oil in a saucepan over medium heat. Add corn puress. Add half of cornstarch mixture, stirring until smooth. Then empty contents into a large 2-quart serving bowl. Clean pan and heat remaining 1/2 teaspoon oil over medium heat. Add spinach puree and stir. Mix in remaining half of cornstarch mixture. Pour spinach mixture into corn mixture and swirl to create desired design. (Each vegetable puree will hold its shape). Serve warm. Per cup: 174 cal, 3 g prot, 323 mg sod, 38 g carb, 2 g fat, 0 mg chol, 37 mg calcium Source: Chef George Tang of Harmony Vegetarian Restaurant Recipe published in: Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Zesty Artichoke Basil Sauce Categories: Side dish, Vegetables, Sauces Yield: 4 servings 6 oz Marinated Artichoke Hearts, -- drained reserving the -- marinade 1 c Onion, slivered 1 lg Garlic clove, minced 14 1/2 oz Whole peeled tomatoes 6 oz Tomato paste 1 c Water 2 tb Fresh basil, chopped 1/2 ts Salt In a 2 1/2-quart saucepan, heat the reserved marinade. Cook and stir the onion and garlic in the marinade for 2 to 3 minutes or until tender. Chop the artichoke hearts and add to the onion mixture with the tomatoes and juice, tomato paste, water, basil and salt. Break up the tomatoes. Bring to a boil, then reduce the heat to low, and simmer, uncovered, for 15 to 20 minutes. SAVORY CAPER AND OLIVE SAUCE. Eliminate the marinated artichoke hearts and basil. In a 2 1/2-quart saucepan, heat 2 tb of Olive Oil. Cook and stir the onion and garlic for 2 to 3 minutes or until tender. Add 3/4 cup sliced and quartered zucchini, tomatoes and juice, tomato paste, water, salt, 1/2 cup (2 1/4 oz can) of drained and sliced olives, and 2 tb of drained capers. Proceed as directed above. Jeanne Marie Martin, "Simply Vegan" Posted by Anne MacLellan ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Zesty French Dressing Categories: Salads, Sauces, Dressings, Vegan Yield: 1 servings 1 c Corn oi 1/4 c Vinegar 1/8 ts Pepper 1 ts Salt 1/4 ts Paprika 1 ds Celery salt 1 ts Sugar 1/8 c Ketchup 3 ts Lemon juice 1 ts Worcestershire sauce 1 Garlic clove Measure ingredients into a jar with a tight seal. Shake well. Chill for several hours. Remove garlic. Shake before serving. Adapted from Hamilton Spectator June 9, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Zesty Mashed Potatoes Categories: Side dish, Indian, Vegetables Yield: 4 servings 5 lg Potatoes, baked or boiled 3 tb Ghee 1 ts Salt 1 ds Black pepper 2 Minced green chilies 3 tb Water or soy milk 1 Fresh parsley for garnish Mash the potatoes sans their skins. Add all the ingredients. Use warmed water or soy milk. Whisk till creamy with a fork. Serve immediately or keep warm in a double broiler. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking" -----