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For additional web sites with
vegetarian recipes click here
for recipes send to me by discussion group
members click here
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Grandpa's Granola
7 12 cups rolled oats
3/4 cup sesame seeds
1 cup sunflower seeds
7 oz. macaroon coconut
1/2 cup brown sugar (or maple syrup)
1 1/4 cups wheat germ
1 1/4 cups cashew pieces or other nut
2 tsp. salt
3/4 cup water
1 1/2 Tbsp. vanilla
3/4 cup oil
Mix all but the last three ingredients. Add vanilla to water and
pour
over mixture. Add oil and mix well. Spread on cookie sheet.
Bake at
300° or 250° for 1 hour. Stir in edges occasionally.
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Marinated Tofu Cutlets
Serves 4
1 pound extra firm tofu
1/4 cup FRESH lime juice (not bottled)
3 T.. soy sauce, or Tamari
1 T.. Sesame Oil
1 T.. molasses
1 T.. dehydrated Onion flakes
1 tsp. garlic, minced
1 tsp. fresh ginger, grated
1 tsp. fresh ground black pepper
2 T.. Sesame Seeds
Slice the tofu block into four equal slices lengthwise. Combine all
other ingredients except the sesame seeds. Mix well. In a 9" square
pan, add the tofu slices to the marinade and marinate in the
refrigerator for at least 4 hours, preferably overnight. Turn the
slices at least once while marinating. Bring the dish to room
temperature before cooking. Preheat the oven to 350F. Sprinkle the
Tofu with the Sesame Seeds. Bake for 45 minutes. If the Tofu is not
nice and brown, leave in the oven for a few more minutes. Serve with
rice, or use for sandwiches.
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Lemon Tofu Cheesecake
1 Tbsp. lemon juice
2 Tbsp. cornstarch, dissolved in 2 Tbsp. water
1 lb. firm, silken tofu
1 tsp. vanilla
1/3 cup sugar
1/2 tsp. lemon zest
1 Tbsp. tahini
1/2 tsp. almond extract
1/2 tsp. salt
Blend all ingredients in blender until very smooth. Pour into
pie crust
of your choice. Bake at 350° for 30 minutes. Cook and
serve with a
fruit topping.
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Key Lime Coconut Parfait
2 tsp. coconut extract
1 cup lime juice
2 - 12.3 oz. boxes silken tofu, light, firm
2 packages Mori-Nu Mates vanilla low-fat pudding mix
1 tsp. lime zest
Blend until very smooth, about 5 minutes. Pour into parfait glasses
(or
graham cracker crust). Garnish with lime slices and shredded
coconut.
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Ratatouille
1 large onion, cut into large pieces
1 clove garlic, minced
2 zucchini, sliced
1 medium sized eggplant, peeled and cubed
1 green pepper, cut into one-inch pieces
2 cups tomatoes, fresh or canned, peeled and quartered
1 tsp. dried sweet basil
1 tsp. salt or to taste
Saute' vegetables in 2 Tbsp. olive oil in large oven proof casserole.
Combine tomatoes and seasonings and bring to a boil. Combine
with
vegetables. Simmer until done. Serve with rice or lentils,
and soy
yogurt topped with chopped parsley and green onions.
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Falafel
1 cup dried garbanzo beans (not canned) --- equals 2 cups soaked
3 green onions or 1 small onion
1/2 cup parsley, pack into cup
3 cloved garlic
Salt, sumin, sesame seeds
Soak beans overnight. Drain and combine with onions, parsley,
garlic.
Put through fine blade of meat grinder (or blender or food processor).
Mix well. Season to taste. Let stand at least 15 minutes.
Mixture
will be quite soft. Heat oil in fry pan. Make into patties
and roll in
sesame seeds. Brown on both sides. Fry slowly. OR
shape into balls 1
1/2 inch in diameter and bake on oiled pan at 350° for 30 minutes.
Use as a filling for arabic bread, adding tomatoes, fresh parsley,
onion, lettuce, olives, cucumbers, or anything else you desire.
May be
wrapped in foil and heated.
Great on rice cakes too!
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Zucchini Tomato Salsa
1 zucchini
1 teaspoon olive oil (5 mL)
Half sweet red pepper, diced
2 plum tomatoes, seeded and diced
1/3 cup chopped fresh coriander (75 mL)
1/3 cup tomato juice (75 mL)
1 tablespoon lime juice (15 mL)
1/4 teaspoon each ground coriander and cumin (1 mL)
Dash each vegetarian Worcestershire sauce and hot pepper sauce
Pinch each salt and pepper
Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; brush with
oil. Transfer to greased gill over medium-high heat; cook for about
7
minutes, turning once, or until lightly marked and tender but not
soft. Let cool. Dice.
In bowl, gently toss together zucchini, red pepper, tomatoes, fresh
coriander, tomato and lime juices, Worcestershire and hot pepper
sauces, salt and pepper. (Make-ahead: Cover and refrigerate for up
to
2 hours.)
Yield: 2 cups (500 mL)
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****ASSORTED SOUPS*****
Creamed Lentil Soup with Celery
Serves 6
This is a robust cold-weather soup. The celery makes a fresh
contrast
to the rich lentils. Use plenty of the light green leaves for
the
garnish.
1 1/2 cups brown or green French lentils
1 onion, diced
1 large leek, white part only, cleaned well and chopped
1 cup chopped celery
2 garlic cloves, mashed
2 bay leaves
1/4 cup chopped parsley
1 1/2 teaspoons salt
7 cups water or vegetable stock
2 teaspoons Dijon mustard
1 tablespoon strong red wine vinegar
Additional vegetables stock or water, as needed
Freshly cracked pepper
Chopped celery leaves
1/2 cup toasted croutons
Sort through the lentils and rinse them well. Combine the lentils,
onion, leek, celery, garlic, herbs, salt, and water or vegetable stock
in a stockpot. Bring to a boil, lower the heat, and simmer, partially
covered, until the lentils are completely tender, about 45 minutes.
Stir the soup occasionally.
When done, cool the soup a bit, puree it in a blender (this will have
to
be done in batches), then pass through the puree through a food mill
to
remove the lentil skins. Return to the heat and stir in the mustard
and
vinegar. Taste and adjust the seasonings. Stir in additional
stock or
water to thin the soup, if needed. Serve garnished with pepper,
celery
leaves, and croutons.
Anasazi Bean Soup with Corn and Chili
Serves 6
Anasazi beans, the pretty purple and white mottled ones, are similar
in
flavor to pintos, which could be used in their place. They tend
to cook
a little more quickly than other beans.
2 cups anasazi beans, cleaned and soaked overnight
1 large onion, cut into small pieces
2 carrots, peeled and diced
1 large celery stalk, finely diced
1 teaspoon dried oregano
3 garlic cloves, minced
1 teaspoon salt
1 16-ounce can crushed tomatoes, or 1 pound fresh tomatoes, peeled,
seeded, and chopped
2 cups fresh or frozen corn kernels
1 to 2 tablespoons soy sauce
3 large green chilies, Anaheims or poblanos, roasted, seeded, and diced,
or 1 4-ounce can, drained and chopped
1 bunch chopped cilantro
2 cups finely shredded cabbage
Drain the beans, cover with fresh water, and bring to a boil; boil for
5
minutes. Drain. Cover again with 10 cups of fresh water,
add the
onion, carrots, and celery, and bring to a boil. Lower the heat,
partially cover, and simmer for 1 hour. Pound or mash the oregano
with
the garlic and salt and then add the corn and cook until the corn is
tender. Stir in the soy sauce to taste, then add the chilies
and
cilantro. Serve the soup garnished with a small mound of shredded
cabbage in each bowl.
Green Lentil and Sorrel Soup
Serves 6 to 8
The acid sorrel makes a delightful balance with the rich lentils.
2/3 cup green (or ‘French’) lentils
5 cups water
Freshly ground pepper
1 bouquet garni of parsley stems, sprig of thyme, bay leaf, and celery
leaves, securely tied with a string
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 small carrot, finely chopped
1/4 pound sorrel
1 tablespoon honey or sweetener of your choice
2 tablespoons finely chopped chives
Wash the lentils under running water and blanch them for 1 minute.
Place them in a saucepan, add 5 cups of water, and bring to a boil
over
high heat. Season with freshly ground pepper and add the bouquet
garni.
Reduce the heat to a simmer, cover, and cook for 15 to 20 minutes.
Add
the onion, garlic, and carrot and cook until the lentils are tender,
20
to 25 minutes more.
Meanwhile, carefully wash and chop the sorrel. Place the sorrel
in a
preheated nonstick sauté pan and stir until wilted, 2 to 3 minutes.
Set
aside.
When the lentils are tender, discard the bouquet garni and stir in the
sorrel and sweetener. Add the chopped chives. If the soup
is too
thick, add more water. Adjust the seasoning to taste and serve
immediately.
Roasted Tomato soup
10 tomatoes, ripe (3 lbs), cored, halved and seeded
1 1/2 tsp olive oil
2 onions, red -- chopped
1 garlic clove -- minced
3 cups vegetable stock
3 tbs basil, fresh -- chopped
Salt and pepper to taste
Preheat broiler. Spray a baking sheet with nonstick
cooking spray. Place tomatoes on the baking sheet, cut
side down. Broil until skins are blistered, about 10
minutes. Set aside to cool. Slip off skins and chop
coarsely.
Meanwhile, in a medium-sized saucepan, heat oil over
medium-low heat. Add onions and saute for 5 minutes. Add
garlic and saute until the onions are very soft, about 5
minutes longer. Stir in tomatoes and cook, stirring, for
1 minute.
Transfer the mixture to a food processor or blender and
process until smooth; return to the saucepan. Stir in
stock and bring to a boil. Reduce heat to low and simmer
for 5 minutes. Remove from heat and stir in basil. Season
with salt and pepper. Cover and refrigerate until
chilled, at least one hour. The soup can be stored,
covered, in the refrigerator, for up to 2 days.
Hot And Sour Soup
1 quart water
1 quart vegetable broth
1 red bell pepper -- chopped
1 onion -- sliced
1 1/2 cups sliced fresh mushrooms
1/2 cup sliced carrots
1 teaspoon minced fresh ginger
1/2 teaspoon minced fresh garlic
1 1/2 cups thinly sliced Napa cabbage
1 1/2 cups snow peas -- cut in half
10 1/2 ounces tofu, silken, low-fat -- (extra-firm style) cubed
1/2 cup cornstarch
1/2 cup rice vinegar
1/2 cup soy sauce
1/4 teaspoon black pepper
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper
1 dash sesame oil
4 green onions -- sliced
2 tablespoons chopped cilantro
Place the water, vegetable broth, bell pepper, onion, mushrooms,
carrots, ginger and garlic in a large pot. Bring to a boil, cover and
cook over medium heat for 15 minutes. Add cabbage, snow peas and tofu.
Cook for 5 minutes longer.
Meanwhile, mix the remaining ingredients, except the green onions and
cilantro, in a bowl. Add to soup, stirring constantly until thickened
and clear. Add green onions and cilantro. Mix well. Remove from heat
and
let rest for 2 minutes before serving.
Creamy Garbanzo and Cabbage Soup
1 small onion -- chopped
4 1/2 cups water -- or stock
1 clove garlic -- crushed
1 large tomato -- diced
2 cups cabbage -- finely chopped
1 medium potato -- diced
1/4 cup fresh parsley -- chopped
2 cups cooked garbanzo beans
1 teaspoon paprika
1 teaspoon salt In a large kettle, braise the onion in 1/2 cup water
or
stock until it's soft.
Add remaining ingredients and simmer until the potato and cabbage are
tender, about 15 minutes. Ladle approximately 3 cups of soup into a
blender and blend until smooth. Return to kettle, stir to mix, and
serve.
Crock Pot Black Beans and Rice Soup
1 medium onion, chopped
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 cloves garlic, minced
1/2 tsp. ground cumin
1 1/2 tsp. dried basil
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. Tabasco sauce
2 16 oz. cans black beans, drained and rinsed
1 14 1/2 oz. can crushed tomatoes
2 14 1/2 oz. cans veggie broth
1 1/2 cups cooked rice
Combine all ingredients except rice in crock pot. Cover and cook on
low
8 to 10 hours (high 3 to 4 hours). Add cooked rice before serving.
8
servings.
Quick Light Asparagus Soup for Two
Serve this soup hot, topped with a fresh grating of nutmeg, or chilled,
garnished with a thin slice of lemon. In either case, a swirl
of
[vegan] cream doesn't hurt.
1/2 pound asparagus spears, trimmed and peeled
2 cups vegetables stock
1 cup peeled diced russet potatoes
1/4 cup chopped scallions
Salt and pepper, to taste
Swirl of [vegan] cream (optional)
Crock Pot Minestrone
1 medium onion, chopped
2 medium carrots, thinly sliced
2 stalks celery, cut into 1/2 inch pieces
1 red bell pepper, seeded, cut into 1/2 inch pieces
1 medium zucchini, scrubbed, sliced into 1/2 inch rounds
2 cloves garlic, minced
2 14 1/2 oz. can vegetable broth
1 28 oz. can crushed tomatoes
2 15 1/2 oz. cans kidney beans, drained
2 tsp. dried marjoram
1/4 tsp. coarsely ground black pepper (optional)
1 1/2 cups cooked rice
Add all ingredients except rice to crock pot. Cover and cook on low
8 to
10 hours (high 4 to 5 hours). Add cooked rice and stir to combine.
8
servings.
Cold Celery Soup with Pink Radishes
This healthful and low-calorie soup combines character with an
attractive presentation. The refreshing flavor of celery and
the
peppery taste of radish are enhanced by the curry powder. The
soup can
be prepared 6 to 8 hours in advanced, cooled, covered with a plastic
wrap, and refrigerated until ready to serve.
Vegetable oil spray
2 cups leeks (about 2 medium), white part only, washed and thinly sliced
2 teaspoons mild curry powder
4 cups celery ribs, green part only, cleaned and finely sliced; reserve
8 celery leaves, chopped for decoration
5 cups vegetable stock or water
1/2 cup potato, peeled and roughly chopped
Salt
Pepper
1 bunch small round pink radishes (about 6 pieces), cleaned, greens
discarded, finely sliced with a vegetable cutter or mandoline (reserve
12 slices for decoration)
10 sprigs of parsley, stems only, cleaned
3 drops Tabasco
Spray the inside of a large soup or stock pot with vegetable oil spray
and place over medium heat. Add the sliced leeks, curry powder,
and
sliced celery. Stir with a wooden spoon for 5 to 6 minutes.
Add the
vegetable stock and diced potatoes and salt and pepper to taste.
Bring
to a boil and simmer gently for 15 minutes. Add the sliced radishes
and
parsley stems to the soup. Boil for 3 to 4 minutes. Pour
the soup into
the container of a blender and blend until very smooth. Add the
Tabasco
and mix well. Put the soup into a bowl and chill it on ice water
to
cool rapidly. When cold, season to taste, and refrigerate until
needed.
Chill a soup tureen or bowl. Transfer the cold soup to the chilled
soup
tureen and decorate with the reserved slices of pink radishes.
Sprinkle
with the chopped celery leaves.
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Basmati Rice with Peas
Serves 6
2 cups and 2 tablespoons vegetable stock
½ small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1 cup basmati rice
1 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1 pound peas, shelled, or 10-ounc package frozen tiny peas
Heat the 2 tablespoons vegetable stock in a 4-quart saucepan, and add
the onion, garlic, and basil. Cook 2 minutes over low heat.
Add the 2
cups of stock, rice, salt, and pepper. Cover and cook over low
heat for
20 minutes. Stir in the peas and cook until done, about 5 minutes
more.
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Island Rice
Serves 4
This rice dish is subtly aromatic and has a light flavor. Prepare
it up
to 2 days in advance and reheat in a microwave oven or steamer.
3 cups water
1 1/2 cups medium-grain brown rice
2 tablespoons finely sliced fresh lemongrass
2 teaspoons finely minced lime zest
1 teaspoon salt
In a medium saucepan, combine all ingredients. Simmer over very
low
heat 50 minutes, or until the water is absorbed and the rice is al
dente, cooked but still firm. Fluff the rice with a fork and
serve hot.
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Rice, Lentil and Spinach Pilaf
Serves 4
This combination of lentils, greens, and rice is typical of the Middle
East. Instead of serving the greens and lentils over rice they
are
combined before serving. Accompany this with a dollop of [vegan]yogurt
or mint chutney or a spiced fruit chutney. You can substitute
cooked
chick-peas for the lentils.
1/2 cup green lentils
1 cup basmati rice
2 cups water
3/4 cup vegetable stock
2 onions, chopped
2 garlic cloves, minced
4 celery stalks, chopped
2 teaspoons ground cumin
1/2 teaspoons ground cinnamon
Grated zest of 1 lemon
1 cup diced peeled tomatoes (optional)
3 to 4 cups well-washed fresh spinach or Swiss chard, cut in 1/2-inch
strips
Salt
Pepper
Wash the lentils, place them in a saucepan, and cover with cold water.
Bring to a boil, reduce the heat, and cover the pan. Simmer for
25 to
40 minutes, until tender but still al dente. Drain.
Bring the rice and 2 cups of water in a boil. Reduce the heat
and
simmer about 20 minutes, covered, until the rice has absorbed all of
the
liquid. Set aside.
Bring the vegetable stock to a boil in a saucepan. Add the onions
and
simmer until tender and translucent, about 10 minutes. Add the
garlic,
celery, cumin, and cinnamon and simmer for 5 minutes longer.
Add the
lentils and lemon zest and optional tomatoes to the pan. Heat
through
and then stir in the greens. When the greens are tender, fold
the
lentil and greens mixture into the rice. Season with salt and
pepper.
Note: You may make this ahead of time and place in a baking pan,
cover
with foil, and warm in the oven for 15 to 20 minutes. Cooked
cubes of
carrots and butternut squash may also be added to this mixture.
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Chick-Pea and Vegetable Pickles
Makes about 3 cups
You can't make a meal of spicy pickles, but they can make a wholesome
nibble before, if not with, dinner.
1/2 cup dried chick-peas, soaked overnight, or 1 can, drained
Salt
1 small rutabaga
1 small turnip
2 medium carrots
8 garlic cloves
2 serrano chilis
10 black peppercorns
1 cup white wine or apple cider vinegar
1 tablespoon sugar or to taste
Several sprigs of mint
If using dried chick-peas, cover with fresh water, cook until tender
but
not mushy, about 1 hour 15 minutes. Season to taste with salt.
If
using canned chick-peas, rinse them well and set aside.
Peel the vegetables if the skins look old or scarred, then cut them
into
quarters. Cut the quarters into triangular pieces about 1/4 inch
thick.
Peel the garlic and slice in half lengthwise.
Put the vegetables in a nonreactive pan with the garlic, chilis,
peppercorns, 1/2 teaspoon salt, vinegar, and sugar. Add water
to cover,
bring to a boil, then lower the heat and simmer 15 minutes. When
finished, transfer the contents to a bow, add the chick-peas, and
submerge the mint sprigs in the liquid. The vinegar will turn
them
gray-green, but the heat will release their aroma. Cover and
refrigerate until well chilled. Serve garnished with fresh mint
leaves.
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Black Bean and Spinach Soup
Serves 4
2/3 cup black beans
3 tablespoons chopped onion
2 tablespoons chopped celery
1 teaspoon finely chopped garlic
1 teaspoon peeled and finely shredded fresh gingerroot
1 tablespoon orange zest
Freshly grated black pepper
5 ounces spinach leaves (about 1 bunch), stemmed and rinsed
4 tablespoons plain vegan yogurt (fat-free preferred)
8 orange segments, all white membrane removed
1 tablespoon coarsely chopped cilantro
Sort, wash, and drain the black beans. In a heavy sauce pot, combine
the beans, onion, celery, garlic, ginger, orange zest, and pepper to
taste. Add 6 cups of water and bring to a boil, stirring occasionally.
Lower the heat, cover, and simmer for 1 hour, or until the beans are
fully cooked (the cooking times varies with the type and age of the
beans).
Meanwhile, carefully wash the spinach leaves to remove all sand and
grit. Place the washed leaves in a heated Teflon sauté
pan. Stir until
they are wilted but still bright green, 2 to 3 minutes. Add ground
pepper and cool. Mince the cooked spinach and set it aside.
Spoon one-third of the black beans into a blender or food processor.
Puree until completely smooth and transfer to the soup. Stir
the
spinach into the soup, return to a simmer, and serve immediately.
Ladle the soup into shallow rimmed soup plates. Spoon yogurt into
the
center of each, garnish with 2 orange segments, and sprinkle with fresh
cilantro.
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1 pound fresh fava beans
4 glove artichokes
1 pound peas
1 pound asparagus
1 cup vegetable stock
1 onion, chopped (about 1 1/2 cups)
2 teaspoons finely minced garlic
1 head butter lettuce, cut in 1/2-wide strips (cut in half, then
crosswise)
3 tablespoons finely chopped fresh parsley
2 tablespoons chopped fresh basil (or marjoram or mint)
Salt and pepper
Shell the fava beans, and simmer them in boiling salted water for 3
to 5
minutes, until tender. Refresh in cold water and peel off the
outer
skin; you have about 1/2 cup. Set the favas aside.
Cut across the tops of the artichokes and remove the tops, outer leaves,
and stems. Drop the artichokes into boiling salted water and
cook,
covered, for 10 to 15 minutes. Remove the remaining leaves and
scoop
out the fuzzy chokes with a spoon. Cut the artichokes into wedges.
Remove the peas from their pods, you should have about 1 cup.
Break off woody stems from asparagus and cut into 2-inch lengths.
Bring the vegetables stock to a simmer in a large sauté pan.
Add the
onion and garlic and cook until tender and translucent, 10 to 15
minutes. Add the artichoke wedges and cook, covered, until
crisp-tender, about 10 minutes. Add the peas and simmer for 5
minutes.
Add the asparagus and simmer for 5 minutes. Uncover the pan and
stir in
the favas, lettuce, and lemon zest and cook until the lettuce is wilted
and all the vegetables are tender but not mush. Stir in the parsley
and
basil. Season with salt and pepper.
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Moroccan Spice Carrots
Serves 4
This dish is sweet and subtly hot. It’s best served with couscous
and
some braised greens, along with a legume-based salad or soup, for a
complete dinner.
1 1/2 pounds carrots (8 to 10)
1 cup vegetable stock
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup fresh orange juice
Grated zest of 1 orange
1/2 cup currants or brown raisins, plumped in hot water (optional)
Freshly ground black pepper
3 tablespoons chopped fresh mint
Peel and slice the carrots about 1/4 inch thick. You should have
about
3 1/2 cups.
Bring the stock to a boil in a sauté pan over moderate heat and
drop in
the sliced carrots.
Add the sugar and spices and stir well. Reduce the heat and simmer
until the carrots are crisp-tender. Stir in the orange juice
and orange
zest and optional currants or raisins and simmer a few minutes longer.
Season with salt and pepper and additional cayenne to taste.
Sprinkle
with chopped mint and serve at once.
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Spaghetti with Beans and Pistou
Sauce
Makes 8 cups
Serves 4 to 6
The various beans and vegetables make this a very colorful dish.
An
interesting combination might be yellow split peas, black beans,
garbanzo beans, navy beans, red beans, and pinto beans – probably there
are dozens more. If you want to, you could start with 2 1/2 cups
of
various types of canned beans that you have rinsed well and drained.
1 cup mixed beans, soaked overnight
1/8 cup lentils
3 cups vegetable stock
1 cup white wine
1 cup roasted and sliced onion
1/4 cup julienned carrots
1/4 cup julienned celery
1/4 cup julienned fennel
1/4 cup julienned leeks, white part only
1/4 cup julienned turnip
1/4 cup green beans, cut into 2-inch lengths
8 ounces dried fettuccini or spaghetti
1 1/2 cups Pistou Sauce (see below for recipe)
Chopped fresh basil
Freshly ground black pepper
Salt
In a medium saucepan, combine the beans, lentils, stock, and wine.
Simmer for 45 minutes, or until tender. Drain well, and set aside.
In a large nonstick sauté pan, swear the onions, carrots, celery,
fennel, leeks, turnip, pepper, and green beans for 5 minutes, or until
just tender. Set aside.
Cook the pasta according to the package directions. Drain well
in a
large serving bowl, combine the beans, vegetables, and pasta with 1
cup
Pistou Sauce and toss well. Season to taste with salt and pepper.
Garnish with the remaining pistou and basil.
Pistou Sauce
Makes 1 1/2 cups
This intensely garlicky sauce is wonderful with vegetables, pasta,
or
simply for bread.
Approximately 1 pound tomatoes (2 large)
1 large onion, unpeeled
6 garlic cloves, unpeeled
1 cup chopped fresh basil
1 teaspoon minced garlic
Salt
Preheat the oven to 350 degrees.
Slice the tomatoes into 1/4-inch slices. Bake a on parchment-lined
baking sheet for 30 to 45 minutes, or until the tomatoes lose their
sheen and begin to shrivel. Bake the whole unpeeled onion on
a nonstick
baking sheet at the same time about 45 minute, or until the onion is
tender to a knife. Add the garlic cloves to the baking pan with
the
onion after 10 minutes.
Peel the baked onion and chop roughly with the baked tomatoes.
In a
medium nonstick sauté pan, combine the onions and tomatoes.
Squeeze the
garlic pulp from each clove into the onion-tomato mix and simmer,
uncovered, for 10 minutes. Add the basil and raw minced garlic
and
blend. Add salt to taste and serve warm or at room temperature.
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Baby Spinach and Garbanzo Sandwich
Filling
1/2 cup chopped onion
1 tsp. olive oil
2 cups baby spinach
15 ounces canned garbanzo beans, drained
2 Tbsp. tahini or nut butter (peanut, almond, or cashew)
1 Tbsp. water
2 tsp. lemon juice
salt to taste
In a large nonstick skillet, over medium-high heat, sauté onion
in oil
until softened, about 2 minutes. Add garlic and sauté
about 1 minute,
until onion and garlic are golden. Add baby spinach and toss
until just
wilted, about 1 minute. Turn off heat and set aside.
In a food processor or blender, process garbanzos until chopped, about
5
seconds. Add onion/spinach mixture, tahini or nut butter, water,
lemon
juice, salt, and pepper. Process until smooth, about 1 minute.
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Black-eyed Pea Hummus
1 cup cooked black-eyed peas
1/2 cup fresh cilantro leaves chopped
3 large garlic cloves
1/2 teaspoon cumin
1/4 cup tahini
Cayenne or black pepper to taste
1/4 cup water or olive oil
Blend together in blender. Add about 1/4 cup of peas that have
been
mashed with a spoon.
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Red Lentil Soup with Spiced
Oil and Pappadams
For the soup:
1 cup red lentils (available at natural foods stores, East Indian
markets, and some supermarkets), picked over
2 onions, chopped
2 tablespoons vegetable oil
5 garlic cloves, minced
4 teaspoons grated peeled fresh gingerroot
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
3 cups vegan "chicken" broth
1 cup drained canned tomatoes
For the spiced oil:
2 tablespoons vegetable oil
1 1/2 teaspoons minced seeded fresh red chili (wear rubber gloves)
or
1/4 teaspoon dried hot red pepper flakes
1/4 teaspoon cumin seed
1/4 teaspoon turmeric
fresh coriander sprigs for garnish if desired
pappadams as an accompaniment (Crisp Lentil Wafers)
For the pappadams:
pappadams (available at East Indian markets and specialty foods shops)
vegetable oil for frying the pappadams
Make the soup:
In a large bowl wash the lentils in several changes of cold water until
the water runs clear and drain them in a fine sieve. In a large heavy
saucepan cook the onions in the oil over moderate heat, stirring, until
they are softened, add the garlic and the gingerroot, and cook the
mixture, stirring, for 1 minutes. Add the cumin and the ground coriander
seeds and cook the mixture over moderately low heat, stirring, for
1
minute. Add the lentils, the broth, 1-1/2 cups water, and the tomatoes
and simmer the mixture, covered, for 15 to 20 minutes, or until the
lentils are tender. In a blender or food processor purée the
mixture in
batches, transferring it to a bowl as it is puréed, return the
soup to
the pan, cleaned, and season it with salt and pepper. The soup may
be
made 3 days in advance and kept covered and chilled. Reheat the soup
and
thin it, if necessary, with water.
Make the spiced oil:
In a small skillet or saucepan heat the oil over moderately high heat
until it is hot but not smoking, add the chili, the cumin seed, and
the
turmeric, and fry the spices, stirring, for 10 to 15 seconds, or until
the sizzling begins to subside. Remove the skillet from the heat.
Heat the soup over moderate heat, stirring, until it is hot and ladle
it
into bowls. Drizzle the spiced oil with a spoon over the soup, garnish
each serving with a coriander sprig, and serve the soup with the
pappadams.
Make the pappadams:
In a skillet at least 2 inches wider than a pappadam heat 1/2 inch
of
the oil to 375°F. on a deep-fat thermometer and in it fry the pappadams,
1 at a time, turning them, for 10 to 15 seconds, or until they have
expanded and turned pale golden. Transfer the pappadams as they are
fried to paper towels to drain. The pappadams may be fried 1 day in
advance and kept, covered loosely, at room temperature.
Makes about 6 cups
++++++++++++++++++++++++++++++++++++++++++++++++++++
The Simplest Waffles
2 cups water
1/2 tsp. salt
2 cups rolled oats
Start waffle iron heating. Blend all ingredients together until
smooth.
Pour batter into hot waffle iron and bake 10 - 15 minutes until
golden
brown and crisp. Serve with fresh or canned fruit, sliced or
blended or
fruit sherbet or vegan ice cream.
++++++++++++++++++++++++++++++++++++++++++++++++
Gluten Steaks
4 cups instant gluten flour (100%) --- also called vital wheat flour
or Do-Pep
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup minute tapioca
4 Tbsp. nturitional yeast
3 Tbsp. vegan Chicken-Style seasoning
3 Tbsp. garlic powder
3 Tbsp. soy sauce powder (or liquid)
3/4 cup cold water or part broth (recipe to follow)
Mix first 7 ingredients well and add all at once to the liquid
ingredients. Mix fast and knead. Shape into 2-inch rolls
and wrap in
plastic. Freeze. When ready to cook, partly thaw, slice
thin and boil
in broth.
*************************
Broth for Gluten Steaks
8 - 10 cups water
1 onion, chopped
1 clover garlic, chopped
2 Tbsp. oil, optional
1/4 cup soy sauce powder (or liquid soy sauce)
1/4 cup nutritional yeast
3 Tbsp. vegan Chicken-Style seasoning
Bring water to boil and add all seasonings. Drop gluten steaks
into the
broth while it continues to boil. Simmer for 1 1/2 hours.
*********************************
Chicken-Style Seasoning
2 Tbsp. celery salt
2 Tbsp. onion powder
2 Tbsp. parsley flakes
2 Tbsp. turmeric
1/2 tsp. garlic powder
1/4 tsp. marjoram
1/4 cup savory
1/4 cup salt
Mix contents and store in tightly sealed jar.
++++++++++++++++++++++++++++++++++++++++++++
Creamed Potatoes
Precooked boiled potatoes
1 medium onion
1 cup almonds, blanched, optional
4 cups water
1 tsp. salt
1/4 cup potato flour
Cook potatoes, cool and slice. Chop onion, saute in water slightly.
Place in prepared baking dish in layers. Blend almonds, water,
salt and
potato flour until very smooth. Pour over potatoes and onions.
Top
with pimento cheese or bread crumbs. Bake at 350° F. until
bubbly, 30 -
50 minutes.
***Soy milk makes a good substitute for water in this recipe.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Non-Dairy Cream
1/3 cup cashew nuts
2 Tbsp. molasses or 6 dates (or alternative of your choice)
1 1/2 cups well cooked rice
3/8 tsp. salt
2 tsp. vanilla
5 cups water
Blend cashews and rice in just enough water to blend thick and smooth.
Add salt, vanilla and molasses (or alternative). Add enough water
to
bring up to 5 cup mark on blender container. Dates may be used
in place
of molasses for a more natural flavor, but they make the milk brown
in
color. Omit vanilla and honey if you wish to use this in cream
sauce or
on potatoes for scalloping.
+++++++++++++++++++++++++++++++++++++++++++++++++++
Cashews French Toast
8 - 12 slices of bread
2 cups water
2/3 cup raw cashews
1/2 tsp. salt
2 Tbsp. molasses (or alternative)
1 tsp. vanilla
Liquefy last 5 ingredients. Dip bread slices in the mixture.
Cook on a
preheated non-stick griddle until browned on both sides and set in
the
middle. Serve with a warm fruit sauce or topping of your choice.
Serves: 4 - 6
+++++++++++++++++++++++++++++++++++++++++++++
High Energy Protein Loaf
Serving Size: 1 loaf
Loaf
2 1/2 cups seitan -- powder
2 cups soy flour
1 1/2 tablespoons paprika
1 1/2 tablespoons onion powder
1/2 teaspoon ground black pepper
1 1/2 teaspoons ground ginger
1 1/2 teaspoons curry powder
3 cups water
1/4 cup soy sauce, low sodium -- or Braggs Liquid Aminos Broth
2 quarts water
1 tablespoon soy sauce, low sodium -- or Braggs
1 teaspoon cider vinegar
1 medium onion -- quartered
6 cloves garlic
1/8 teaspoon ground black pepper
1 cup fresh parsley sprigs -- firmly packed
2 stalks celery -- cut into thirds
1 inch ginger root -- minced
LOAF:
Mix all the dry ingredients in a large bowl. Mix the liquid ingredients
together in a smaller bowl.
Mix all together and knead the dough then shape into a loaf. I usually
use a bread machine or mixer with the dough hook attachment and knead
for 5-8 minutes, then let it rest for 5 minutes.
Put the loaf into a 9x5" loaf pan, cover, then refrigerate for at least
an hour or overnight.
To cook, take the loaf out of the pan and put it into a 4 to 5 quart
covered saucepan. Cook with the broth ingredients over medium heat,
covered, for 20 minutes.
After 20 minutes, lower the heat to a simmer and cook for an additional
2 hours. The loaf will swell and float.
About an hour into the simmering time, cut the loaf into quarters and
make sure each piece gets a chance to be submerged so none dry out.
Let the loaf cool in the broth when done, then slice each loaf into
3/8
to 1/2 inch thick slices.
Slices can be served as-is for sandwiches, breaded and fried for a
heartier meal.
Slices can be stored in the refrigerator for a few days, or kept frozen
with wax paper or freezer paper between slices to prevent sticking.
+++++++++++++++++++++++++++++++++++++++++++++++++
Tzimmes
Serving Size: 8
2 pounds carrots -- peeled and sliced (7 cups)
1 1/2 cups prunes -- unsulphured, pitted
1/2 cup water
3 pounds sweet potatoes -- boiled or baked until soft, peeled, and
cut
into bite sized chunks (3 cups)
1 medium orange -- just the juice In a 3 quart saucepan bring the
carrots, prunes, and water to a boil, then lower and simmer for about
30
minutes, covered.
Preheat the oven to 350ºF.
In a bowl mix together the sweet potatoes and OJ, then stir in the
carrot/prune mixture.
Put the mixture into a 3-quart ovenproof casserole dish and bake for
30
minutes.
Serve hot.
++++++++++++++++++++++++++++++++++++++++++++++++
Spicy Tomatoes
Makes about 1 cup
Similar in texture to a salsa, this spicy mixture will perk up any
dish.
3 small green or red hot chile peppers, seeded and minced
1 medium tomato, seeded and chopped (about 1/2 cup)
3 Tbs. fresh lime juice
½ tsp. salt
½ tsp. cayenne pepper
2 medium shallots, minced
2 tsp. soy sauce
In medium bowl, combine all ingredients and mix well. Let stand
10
minutes before serving. Tomatoes will keep up to 3 days, refrigerated,
in covered container.
++++++++++++++++++++++++++++++++++++++++++++++++++
Ruth's Seitan
8 ounces seitan -- or cooked wheat gluten
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon salt black pepper -- to taste
1 tablespoon whole wheat flour
1 cup water non-stick cooking spray Heat seitan & spices in a frying
pan
sprayed with non-stick spray for 5 minutes, stirring occasionally.
Add flour and water and heat for 2 minutes longer.
Serve hot over mashed potatoes, grains, or pasta.
+++++++++++++++++++++++++++++++++++++++++++++++++
Mushrooms in Spicy Tomato Sauce
2 large onion -- chopped
1/2 cup water
1 1/2 pounds fresh mushrooms -- sliced
1 1/2 tablespoons cumin seed
28 ounces canned tomatoes -- chopped
2 cups cooked chickpeas -- or 19 oz can, drained
1 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground ginger
1 teaspoon salt
Braise the onions in water for 2-3 minutes then add
cumin seed and mushrooms.
Continue cooking over medium heat until onions are soft and mushrooms
are browned, about 5 minutes.
Add the tomatoes with their juice to the onion mixture, then chickpeas
and other spices.
Cook for 20 - 30 minutes or longer, until the mushrooms are tender
and
most of the liquid has disappeared.
++++++++++++++++++++++++++++++++++++++++++++++++++
Green Soybean, Corn and Artichoke
Salad
Makes 8 servings
1-1/2 pounds fresh or frozen green soybean kernels
2 cups fresh or frozen corn kernels
1 red bell pepper, finely chopped
1 6-ounce jar marinated artichoke hearts, drained and chopped, liquid
reserved
1/2 cup minced red onion
2 ribs celery, minced
1/4 cup chopped Italian parsley
6 ounces lite silken tofu
2 tablespoons seasoned rice vinegar
1 tablespoon Dijon-style mustard
1/2 teaspoon each, salt and pepper
1 tablespoon chopped fresh tarragon (optional)
1. Set a large pot of water to boil. Add beans and corn to boiling
water. When water returns to the boil, about 4 minutes, pour through
a
colander to drain. Rinse in cool water and drain again.
2. In a salad bowl, combine beans, corn, pepper, artichokes, onion,
celery, and parsley.
3. In blender or food processor, combine tofu, vinegar, artichoke
liquid, mustard, salt, and pepper. Process until smooth. Pour over
vegetables, add tarragon if using, and toss to mix well.
+++++++++++++++++++++++++++++++++++++++++++++++++++
Lotus Seed and Sweet Potato
Porridge
Lotus seeds are nutty in flavor and available at most Chinese markets
or
specialty food stores. Although this dish is quick to prepare,
you must
start the night before by soaking the rice and lotus seeds separately,
in cold water, refrigerating overnight. When ready to cook, drain
the
water from both.
1-1/2 cups white rice, soaked in water overnight
3/4 cup dried lotus seeds, soaked in water overnight
8 dried black mushrooms
1 medium sweet potato, peeled and cubed
2 cups green beans, cut into 1-inch lengths
7 cups water
3 to 4 tablespoons thick Asian soy sauce
White pepper to taste
2 tablespoons minced cilantro
1. Soak black mushrooms in hot water for 20 minutes,
until
softened.
2. Meanwhile, in a deep pot, combine drained rice,
lotus seeds,
sweet potatoes, green beans, and water. Bring to a boil over
high heat,
stirring occasionally to prevent sticking. Reduce heat to medium
and
continue cooking for 20 minutes.
3. Drain mushrooms and press out excess water.
Cut into quarters
and add to pot. Stir in soy sauce, pepper, and cilantro, and
continue
cooking and stirring for 5 minutes. (Add more water and soy sauce
if a
thinner soup is preferred.) Serve hot in large soup bowls.
+++++++++++++++++++++++++++++++++++++++++++++++++++++
Cranberry Squash
1 winter squash, such as acorn, buttercup, butternut, or delicata
2/3 cup minced onion
1/3 cup minced celery
1 teaspoon cooking liquid (broth, water, apple juice)
1 cup fresh or frozen cranberries
1/3 cup unsweetened applesauce
1 teaspoon freshly grated orange peel
1/4 cup orange juice
1 tablespoon maple syrup (or to taste)
Preheat the oven to 400 degrees.
Slice the squash in half lengthwise and remove the seeds. Place the
squash, cut side down, in a large flat-bottomed baking pan, add water
to
about 1/2 inch, cover and bake for 30 minutes.
Meanwhile, in a covered saucepan on medium heat, sauté the onion
and
celery in the cooking liquid, stirring often, for 10 minutes, until
softened. Add the cranberries, lower the heat, and simmer until the
cranberries have popped, about 10 minutes. Remove from the heat and
stir
in the applesauce, orange peel, orange juice, and maple syrup. The
filling should be tart—add just enough maple syrup to offset the
sourness of the cranberries.
Remove the squash from the oven and turn the halves over in the pan.
Fill each cavity with a rounded ½ cup of the filling. Bake,
uncovered,
for 30 minutes, until well done.
Serves 2 to 4, depending on the type of squash.
Note: Baking time varies greatly, depending on the type of squash you’re
using. Delicata squash cooks very quickly, so when you fill the cavity
after the initial baking period, you may only need to return to the
oven
long enough to heat everything through.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Thick Lentil Split Pea Barley
Stew
1 cup lentils -- dry
3/4 cup split peas -- dry
3/4 cup uncooked pearl barley
8 cups water
2 cloves garlic -- minced
1/2 large onion -- chopped
2 stalks celery -- sliced
1/2 cup fresh parsley -- chopped
1 cup tomato puree
2 teaspoons soy sauce, low sodium -- or Braggs Aminos
1 teaspoon Veg-It -- or other salt-free spice mixture like Mrs.
Dash
Add all ingredients to a large pot and cover. Heat to boiling then
reduce to a simmer. Cook covered for 2 1/2 hours, stirring occasionally.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Curried Vegetables in Coconut
Sauce
2 potatoes, cubed
1 small eggplant, cubed
a couple of handfuls of snow peas, cut on diagonal
a couple of handfuls of shredded Chinese cabbage
1 carrot, julienned
1 onion, in large chunks
2 tbs peanut oil
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp curry powder
2 tsp lemon zest
1 tbs lemon juice
1 cup water
1 cup coconut milk
Heat oil in frying pan. Add onion and stir fry for a
couple of minutes. Add garlic, ginger and curry powder;
cook another 2-3 minutes. Add lemon rind, juice, water
and coconut milk; bring to a boil. Add potatoes and
eggplant and cook for 15 minutes, stirring occasionally.
Add snow peas, carrot and cabbage; simmer for 5 minutes
or until veggies are tender. Serves four.
+++++++++++++++++++++++++++++++++++++++++++++
Cinamon Roasted pears
(Serves 4)
Like poached pears, only mush simpler! This recipe works well even
with
blemished, wizened, or under-ripe fruit.
4 comice or d'Anjou pears, cut in half
1/4 cup raisins
1 tablespoon cinnamon, or more to taste
1/3 cup dessert wine or water
Preheat oven to 375 degrees.
Using the tip of a potato peeler, a demitasse spoon, or other
appropriate tool, scoop out the seed pouch in each pear half and
discard. Fill each pear's cavity with raisins and press down firmly
so
that the raisins lie flat.
Cover a cookie sheet with foil, folding up the edges to create a hedge
at the border of the tray. Place the pears raisin-side down on the
foil
and sprinkle with cinnamon.
Roast the pears for 15 minutes, remove from the oven and add the wine
or
water to the cookie sheet. Return the pears to the oven, and roast
for
an additional 50 minutes, until the pears become soft and their peels
become wrinkly. If the pears look like they're going to get scorched,
add more water or wine to the cookie sheet (it will soon evaporate).
Remove the pears from the oven and invert them onto a platter or dessert
plates to serve.
Variations: Apples are considerably more fragile than pears, and should
not be used as a substitute in this recipe. Any small or minced dried
fruit, however, may be substituted for the raisins - try apricots,
dried
cranberries or cherries, etc. For an especially festive touch, serve
on
dessert plates decorated with a few drizzles of chocolate syrup.
++++++++++++++++++++++++++++++++++++++++++++
Sweet Potatoes
2 sweet potatoes
2 yams
1 cup fresh or soaked dried apricots
1/4 cup lemon juice
1/4 cup maple syrup
1 tablespoon fresh ginger
1/4 tsp. fresh grated nutmeg
pecans for the top
Bake, peel and mash potatoes. Blend remaining ingredients, mix all
together. Spread out in greased 9x9 inch pan, bake at 375 for about
20
minutes.
Variation:
2 1/2 lbs. sweet potatoes, well cooked
2 lbs. carrots, cooked
Mash together with:
3/4 cup orange juice, or more
2 tbsp. maple syrup (optional)
1 teaspoon cinnamon
2 cloves garlic
1 tsp. salt (optional)
1 tbsp. parsley
3/4 cup coarsely chopped pecans for topping
Bake covered 20 minutes, and uncovered for about 30 minutes, 350 degrees
in greased lasagna pan.
++++++++++++++++++++++++++++++++++++++++++++++
Lentil Loaf
2 cups cooked lentils (brown or green), one canned rinsed works fine
1 cup quick oatmeal
1/2 cup onion, chopped
1 clove garlic, chopped
2 cups tomatoe sauce
2 tsp mixed italian herbs
salt & pepper to taste
Preheat oven to 350. Mix, press into lightly oiled or sprayed loaf pan,
bake 1 hour. Let sit for a few minutes before serving. Sometime I add
grated carrots as well.
++++++++++++++++++++++++++++++++++++++++++++
EASY MEXICAN BLACK-EYED PEAS
Ingredients:
1 can (14 oz-small one) of Blackeyed Peas
1 can (14 oz-small one) of Mexican flavored stewed
tomatoes. I prefer the S&W brand, but any will work.
Drain the blackeyed peas. Put in a saucepan. Drain the
tomato juice from the stewed tomatoes into the saucepan,
then cut up the tomatoes to be smaller sized. Add the
tomatoes to the saucepan. Mix together. Turn the heat on
to medium and simmer for 25-30 minutes. You're done!
You can eat it plain, but our family favorite is to serve
over cooked rice, make up some cornbread muffins and
serve a salad on the side. I have three kids (ages 9,6,3)
who love it. We double the recipe and enjoy leftovers!
Good and very inexpensive. Serves: 4.
+++++++++++++++++++++++++++++++++++++++
Krampampuli (Punch)
1/2 cup dried figs
1/2 cup chopped dates
1/2 cup candied ginger or fruit peel
3/4 cup vegan granulated sugar
2 tablespoons orange zest
1 cup brandy OR apple cider
4 cups red wine OR 3 cups grape juice and 1/4 cup vinegar
2 cinnamon sticks
2 cups hot brewed tea
3/4 cup orange juice
1/2 cup lemon juice
Place figs, dates, and ginger in a large nonreactive bowl. Sprinkle
sweetener and zest over fruit and toss to combine. Cover and allow
to
stand for an hour at least.
Pour brandy and wine (or cider, juice, and vinegar) over fruit, cover
and allow to stand for 30 minutes.
Place cinnamon, tea, and juices in a medium pot and bring to a boil.
Pour over fruit and serve hot, with a little fruit in each glass.
+++++++++++++++++++++++++++++++++++++++++++++++
Italian "Sausage" and Bean Stew
with Polenta
1/4 pound Gimme Lean Sausage Flavor
1/2 cup dry white wine
29 ounces diced tomatoes -- canned, with basil, garlic and oregano,
undrained
30 ounces cannelini beans, cooked -- drained & rinsed
1 teaspoon T.J. 21 seasoning salute -- (or your favorite seasoning)
1 package polenta, precooked -- cut into 1/4" slices
1 1/2 cups frozen green beans -- (optional)
1. In a large nonstick skillet, heat s**sage and cook, breaking up
clumps with a wooden spoon, about 3 minutes (use some broth or water
if
necessary).
2. Add wine and stir, scraping up any browned bits. Add tomatoes and
cook, stirring occasionally, until sauce thickens, about 6 minutes.
Season with T.J. 21 seasoning salute. Stir in beans, reduce heat to
low
and simmer until heated through, 5 to 10 minutes. (Add green beans
5
minutes before end, if using).
3. Meanwhile, spray vegetable oil over bottom of large cast-iron
skillet (or non-stickl skillet) and heat pan over medium-high heat.
Working in batches, cook polenta slices until crusty, about 3 minutes
per side. (OR: Bake in 375-400F oven for 10 to 15 minutes, turning
once.)
4. Divide polenta slices among 4 plates and spoon stew over the top.
Serve immediately.
Makes 6 cups of stew for 4 servings.
SERVING SUGGESTION: Pair the stew with steamed broccoli rabe, or large
salad.
++++++++++++++++++++++++++++++++++++++++++++++++++
Italian Cabbage Salad
2 cups thinly shredded cabbage
2 cup shredded carrot
1/2 cup crushed roasted peanuts (or substitute favorite raw nuts if
you're a 100% raw foodist)
1/4 cup peanut oil (salad oil is an OK substitute)
1 hot green chili chopped
1/2 cup chopped cilantro
1/2 tsp molasses
Lemon juice and salt to taste
Mix everything except salt and lemon - add them only when ready to eat.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Easy Tofu Dish
1 package extra firm tofu
2 cloves garlic
soy sauce
vegan margarine
carrots
pea pods
water chesnuts
baby corn
Directions:
Heat up an skillet to medium heat. place a pat of vegan margarine into
the skillet. When that is melted place cubed tofu into the skillet.
Wait
till the tofu is almost brown and then put finely chopped garlic into
the skillet. Wait till tofu is a golden brown and then place veggies
in.
after the veggies are warmed put in soy sauce to taste.
Serves: 4
+++++++++++++++++++++++++++++++++++++++++++++
Half-Baked Tomatoes
2 tomatoes
1 clove garlic
basil, oregano, other spices to taste
1 tablespoon olive oil
Directions:
Simply halve the tomatoes, cut across the exposed side an x with a
knife, spread garlic and other spices in the cuts and drizzle with
olive
oil, bake on 350 degrees for around 10 minutes. Easy, fast and very
tasty
Serves: 4
++++++++++++++++++++++++++++++++++++++++
Cris' Veggie Juice
1 or 2 cucumbers
1 broccoli head
kale leaves
spinach leaves
1 stalk of celery (using only 3 stems)
1 lg can of pineapples (or fresh pineapple is better if available)
2 or 3, 1/2 gal (total of 1 1/2 gal.) of Cranberry juice or Cranberry
juice blend with raspberry or grape
Directions:
Cut ends of cumbers, peel 3 strips, slice in parts for blending--Rinse
broccoli well, cut stalk to the bushes, separate the bushes--cut ends
of
celery, no peeling.
Blend the rest of ingredients with the juice. You might not be able
mix
everything together so set aside what you have 'until everything is
mixed, then combine ALL ingredients & blend. Retain gallon jugs
for the
juice. Drink some immediately or later. Must refrigerate.
Note: Use enough juice to mix your firm veggies and avoiding clogging.
Tip: Use more juice for a more watery mix or simply enjoy as a smoothie.
Serves: 4 to 6
++++++++++++++++++++++++++++++++++++++++++++++++++++
Hearty Macaroni Dinner
2 cups elbow macaroni
4 cups water
1 onion chipped
2 Tablespoons water
3 cups tomato juice
4 teaspoons chili powder
Salt and pepper to taste
10-ounce box frozen corn
19-ounce can kidney beans, drained (or 2 cups cooked kidney beans)
Cook pasta in water until tender. Drain.
Saute onion in water. Add remaining ingredients, as well as cooked
pasta. Simmer 15 minutes, stirring occasionally. Serve hot.
(Serves 4)
+++++++++++++++++++++++++++++++++++++++++++
Ginger Snap Cookies
Ingredients:
3/4 cup maple syrup
1/4 cup molasses
1/2 cup oil
3 tblsp grated ginger root
2 1/2 cup pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Directions:
Mix dry and add liquid. Oil baking sheets and scoop out 1 tbsp per
cookie 1" apart (will spread).
Bake for 15 min at 350 degrees. Be watchful as they are easy to burn.
++++++++++++++++++++++++++++++++++++++++++++++++
Stuffed Artichokes
4 artichokes (leaves closed preferred)
2 small firm organic zucchini
1 medium organic carrot scraped clean
1/2 small apple
2/3 cup vegan white bread crumbs (you can cut your own bread crumbs)
1/2 -1/4 tsp nutmeg
1/4 mild cinnamon
1/4-1/2 tsp ground pink pepper corns
salt to taste ground ginger (just a smidge)
zest of 1 large lemon
olive oil
Directions:
This is a warm mildly sweet filling that complements the natural flavor
of the artichoke.
Peel apple, grate zucchini, apple, carrot and mix in lemon zest. Combine
dry ingredients. Mix all together in a big bowl add some olive oil
about
2 tbsp.
Snip off pointy ends of artichoke leaves. Cut off top most part of
artichoke. Cut off the long stems at base (make sure the artichoke
sits
flat and doesn't wobble to much).
Stuff the artichoke top with the mixture. If you can't stuff the top,
put about a teaspoonful sized pinch of the mixture in each leaf.
Place in wide pot w/ lid about two inches full with boiling water cover
& steam for 40 minutes at low flame (check water level periodically).
+++++++++++++++++++++++++++++++++++++++++++++++++++++
Tomato Green Bean Stew
1 large onion
1/3 cup olive oil
3 cloves garlic
1 lb green beans
1 tbsp tomato paste
1 large fresh tomato, or 2 small
1 tsp. Hot red pepper powder
Salt
1 bunch parsley
Saute the onion in the olive oil, add the garlic, and when the onions
are soft, add the green beans, tomato paste, and the fresh tomato,
finely diced or crushed. Add 1/2 cup water. Simmer until the beans
have absorbed the stew and are soft. Then add the hot red pepper
powder, salt and adjust the spices (parsley) to taste. Pour this stew
over a bowl of hot rice or cous-cous.
++++++++++++++++++++++++++++++++++++++++++
Laura's Veggie Sandwich
Mash 1/2-1 avacado (sometimes I squeeze in a little
garlic with my garlic press, and add a little celtic sea
salt) spread on 2 slices of bread, preferably whole
grain, homemade is best top with sliced tomatoes, sliced
mushrooms, grated carrot, sliced cucumber, lettuce,
alfalfa sprouts, (whatever other crunchy veggies I can
find) put sandwich together and cut in half diagonally
+++++++++++++++++++++++++++++++++++++++
Avocado Wrap Sandwich
1 whole wheat flour tortilla
1 tbs Nayonnaise (or other mayonaise substitute)
Slices of tomato
Slices of red onion
3-4 Slices of avocado
Salt and pepper to taste
+++++++++++++++++++++++++++++++++++++++++++++
Broccoli-flower soup
8 cups vegan chicken flavored broth (this is best, but you can use
regular vegetable broth)
3 cups water
1 head of broccoli
3 - 4 cups brown or wild rice (cooked)
1 - 2 cups of corn
1/2 - 1 cup thin sliced carrots
pepper to taste
vegan poultry seasoning to taste
Italian herb seasoning to taste
Directions:
Cook rice before adding to soup. Chop or break broccoli head to reach
desired size of pieces. Put all items in pot and bring to boil. Reduce
heat and simmer until broccoli is tender. Serve plain or add some vegan
cheese.
Variations: Add a bean of your choice, imitation bacon bits, peas or
some hot sauce.
Serves: 6 - 12
++++++++++++++++++++++++++++++++++++++++++
Chocolate Chip Cookies
3 cups Gold-Medal Flour
1 teaspoon salt
1 teaspoon baking soda
2/3 cup vegetable shortening
1 large banana
1 cup softened soy margarine
1 tablespoon vanilla
1 cup sugar
1 cup packed (dark) brown sugar
24 oz. vegan semi-sweet chocolate chips
Directions:
BLEND the banana so it is gooey or liquidy.
Mix all the ingredients in a large bowl, leaving out salt, baking soda,
and chocolate chips - stir. You may wish to add an extra tablespoon
of
vanilla or a few tablespoons of hot water if there is some powder
remaining.
Stir in salt and soda, then stir in chocolate chips. It should now look
and smell like raw cookie dough, with a little hint of banana
Drop tablespoonfuls on an UNGREASED baking sheet and bake at 350 for
10
minutes (take them out after 10 minutes, they'll look undone, but after
a minute out of the oven they'll look perfect. if you leave them in
for
any more the bottoms will burn).
Serves: 6-7 dozen
++++++++++++++++++++++++++++++++++++++++++++++++++++
Jam Bars
(Makes 12)
3/4 cup whole wheat pastry flour
1/4 cup quick-cooking oats
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Dash of salt
1/3 cup applesauce
1 1/2 teaspoons Ener-G egg replacer, dissolved in 2 tablespoons water
3/4 to 1 cup all-fruit preserves
Streusel topping:
½ cup quick-cooking oats
2 tablespoons vegan granulated sweetener
2 tablespoons whole wheat pastry flour
2 tablespoons light vegetable oil
Preheat oven to 350 degrees.
Combine the flour, oats, baking soda, cinnamon, and salt in a mixing
bowl. Stir together. Make a well in the center of the dry
ingredients
and add the applesauce and dissolved egg replacer. Stir together
until
the wet and dry ingredients are thoroughly combined.
Spread the batter into a lightly-oiled 8” x 8” baking pan with the help
of a baking spatula. Carefully spread the preserves evenly over
the
batter, using the spatula.
In a small bowl, combine the topping ingredients and stir together until
evenly coated with the oil. Sprinkle evenly over the preserves,
and pat
down gently.
Bake for 25 to 30 minutes or until the topping is golden. Allow
to cool
until just warm, then cut into 4 sections in one direction, and 3
sections in the other to make 12 pieces.
+++++++++++++++++++++++++++++++++++++++++++++++++
The Perfect Baked Potato
A properly baked potato is a thing of beauty. It can be a soothing
snack or the basis of a hot, welcome-home meal. Keep several
white and
sweet potatoes on hand. Be sure to select baking potatoes, such
as
Russets, Idahos, or Oregan-type potatoes. If you can, store your
potatoes, unwashed, in a cool, dark cupboard, pantry, or drawer.
Cold
temperatures, like the ones in your refrigerator, allow the potatoes
to
convert a lot of their sugar to starch. This results in a less
sweet
potato.
Wash and scrub your potatoes under cold, running water. Get them
really
clean, so you can eat the skin. Don't soak them; that will make
them
soggy. Don't use hot water or you'll start cooking the outsides
and the
insides won't catch up.
We know it looks really pretty when restaurants serve a potato
charmingly wrapped in silvery foil. If you wrap potatoes, you
will wind
up steaming them. Oven-steamed potatoes are fine, but they just
won't
have that crispy skin and that roasted potato flavor. You also
run the
risk of getting a soggy potato, as the excess moisture can't escape.
Oven-baked (cooked in the oven without a wrapper) potatoes will be
crispy on the outside and flaky on the inside. You can use the
same
technique for both white and sweet potatoes (sweet potatoes will leak
when cooking, so keep foil on the rack below them to catch those sticky
drips).
Into the Oven: You'll have to get to know your oven. You'll
want it
very hot, around 400 degrees for a standard oven. Allow washed
potatoes
to dry, prick in several places, place on an ungreased baking sheet,
and
allow to bake until a fork can poke a hoe easily in the center.
This
can take anywhere from 30 minutes to two hours, depending on your oven.
While you are at it, bake several extra potatoes and cut them into
soups, use in salads, or reheat the next day. If you would like
to add
some additional flavor, you can rub the skins of washed, dried potatoes
with the cut und of a fresh garlic clove or onion, and rub in soy sauce
or lightly rub in seasoned vegetable oil (oil in which you've sprinkled
your favorite dry herb, such as black pepper, onions flakes, or ground
sage).
Or Nuke 'Em: Read through you microwave manual to see approximately
how
long it will take to microwave a potato (microwaved potatoes are closer
to steamed, rather than baked, potatoes, due to the nature of microwave
cooking). Some microwaves take as few as three minutes, some
take eight
minutes. If you don't have a turntable, rotate our potato at
least once
during the cooking process. Don't burn your fingers! To
pierce or not
to pierce depends on which urban myth you believe (and how brave you
are). Many people will tell me they never pierce their potatoes
before
microwaving. Being the kitchen-wimp that I am, I cannot comment
on the
reliability of the non-pierced potato. Piercing the potato will
not
affect the flavor or nutrient value (nothing escapes in the small amount
of steam let off during cooking). Follow direction for oven-baked
potatoes concerning doneness and flavoring.
+++++++++++++++++++++++++++++++++++++++++
To Top Them Spuds:
White Potatoes:
chunky salsa
mashed firm tofu and chopped onions, celery, and carrots
canned mushrooms and chopped onions
mashed black beans and soy sour cream
mashed, leftover cooked veggies with black pepper and garlic
hummus, chopped celery, and black olives
cooked beans mixed with Red Star nutritional yeast and chopped parsley
Sweet Potatoes:
mashed firm tofu and canned pineapple tidbits
cranberry sauce and walnuts
soy margarine, raisins, dates, and cinnamon
peach or apricot preserves and mashed canned mandarin oranges
chopped sweet onions and raisins or chopped dates
chopped dates and soy cream cheese
+++++++++++++++++++++++++++++++++++++++++++++
Red Lentil Dal
1 + 1/4 cups red lentils
3 cups water
1/2 tsp. salt
1/4 tsp. black mustard seeds
1/2 tsp. minced gingerroot (I have used powdered ginger with no ill
effects.)
1/4 tsp. turmeric
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground coriander
Rinse and sort lentils, then put in a saucepan with water and salt.
Cook
over medium-low heat for 25 minutes, or until the lentils turn a golden
color. Mix remaining spices in a small dish or cup, then add them to
the
lentils and stir well. Cook another few minutes. Best served over
basmati rice cooked with a pinch of saffron.
+++++++++++++++++++++++++++++++++++++++++++++
Berberé Stew
To make berberé spice mixture, combine:
1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne
1 Tbs. ground black pepper
1 Tbs. ground sea salt
Store in a cool, dark place.
The stew:
1/2 large onion, chopped
1 28-ounce can crushed tomatoes
1 + 1/4 cup red lentils
1 + 1/2 cup water
1 garlic clove, crushed
1 Tbs. berberé spice mixture, above
Mix lentils with water, garlic, onion, and spices. Cook, uncovered,
over
medium-low heat, for 20 minutes or until the lentils have turned a
golden color. Add the tomatoes and heat 10 more minutes. Good alone
or
over whole grains such as brown rice.
++++++++++++++++++++++++++++++++++++++++++
Roasted Cherry Tomatoes
Olive oil spray
3 pints cherry or grape tomatoes
Salt and pepper
1/4 cup minced fresh oregano, basil, or parsley
Preheat oven to 375 degrees.
Cover a cookie sheet with foil, and coat with the oil spray.
Spread the
tomatoes out on the cookie sheet and sprinkle with salt and pepper.
Roast for 15 minutes, remove from oven, and toss to mix. Roast
for
another 5-10 minutes, until the tomatoes are soft and wrinkly.
Remove from the oven and toss with fresh herbs before serving.
+++++++++++++++++++++++++++++++++++++++++++++++++
Modern Tortillas
1 (15 ounce) can hominy
1 Tbsp cornmeal
2 tbsp cold water
Drain hominy and put through find food chopper twice.
Add cornmeal and water and mix well. Roll dough with
hands into small biscuits about 1 1/2" in diameter
and 1/2" thick.
Cover a breadboard with a moist napkin. Place biscuit
on napkin and cover with another moist napkin. Place
a second breadboard on top of upper napkin and exert
an even pressure upon the board until biscuit has a
wafer-like thickness. When the napkins are carefully
removed, biscuit will have become perfectly round with
a smooth edge.
Bake on an extremely hot,slightly greased griddle,
until lightly browned. Makes 12 tortillas.
+++++++++++++++++++++++++++++++++++++++++++++++++++++
POLENTA WITH BLACK BEANS AND
MANGO SALSA
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Servings: 6-8
1 24 ounce package San Gennaro precooked polenta
½ cup water
1 onion, chopped
1 red bell pepper, chopped
1 orange or yellow bell pepper, chopped
½ teaspoon bottled minced garlic
2 15 ounce cans black beans, drained and rinsed
1 4 ounce can chopped green chilies
1 15 ounce can crushed tomatoes
1 teaspoon chili powder
1 teaspoon ground cumin
dash or two Tabasco sauce
freshly ground pepper to taste
¼ cup chopped fresh cilantro
1-2 cups Mango salsa (recipe follows)
Preheat oven to 375 degrees.
Slice polenta ½ inch thick. Place on a nonstick baking sheet
and bake
for 15 minutes.
Meanwhile, place the water, onion, bell peppers and garlic in a large
saucepan. Cook, stirring occasionally, for 10 minutes. Add remaining
ingredients, except cilantro, and cook an additional 10 minutes. Stir
in
cilantro and remove from heat.
Serve over the polenta and top with some Mango salsa.
MANGO SALSA
2 cups peeled, chopped, ripe mango
½ cup finely chopped onion
½ cup finely chopped red bell pepper
1 whole, fresh jalapeno, seeded and finely chopped
¼ teaspoon bottled minced garlic
1 tablespoon cider vinegar
1 tablespoon warm water
several twists freshly ground black pepper
dash salt
Combine all ingredients in a bowl and mix well. Cover and chill at least
1 hour before serving, if possible.
Hint: There are many kinds and flavors of precooked polenta on the
market. They will all work in this recipe. Bottled Mango salsa is also
available in some markets and will cut down on the preparation time.
If
you make your own, be sure to wear rubber gloves while seeding and
chopping the jalapeno.
+++++++++++++++++++++++++++++++++++++++++++++
Fiery Salsa
2 large tomatoes, diced
1 can (8 oz.) tomato sauce
1 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. oregano
1/4 tsp. ground cumin
2 jalapeno peppers, seeded and diced
1 can (4 oz.) diced green chiles, drained
Combine all ingredients in glass bowl. Cover and refrigerate overnight.
Makes approximately 2 cups.
++++++++++++++++++++++++++++++++++++++++++++++++
Table Salsa
Salsas are a key ingredient in many Mexican foods. Spanish for
sauce,
salsas can be used as a dip for appetizers or as an accompaniment for
main and side dishes.
4 medium tomatoes, finely chopped
1 can (8 oz.) tomato sauce
1 can (4 oz.) diced green chilies, drained
3 green onions, chopped
1 clove garlic, crushed
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. chili powder
salt to taste
Combine all ingredients in glass bowl. Cover and refrigerate.
For best
results make the day before. Makes 3 cups.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cool Green Salsa Salad
Makes 4 servings
2 cups shredded lettuce
1/2 medium cucumber, seeded and diced
2 green onions, chopped
1 tablespoon each, chopped parsley and cilantro
Juice of 1/2 lime
Salt and pepper, to taste
In a salad bowl, toss together all ingredients.
+++++++++++++++++++++++++++++++++++++++++++++++++++
Easy Mexican Hominy
This dish is a good substitute for Spanish rice on your Mexican menu.
1 small onion, chopped
1 can (29 oz) yellow or white hominy, drained
1 tsp. red chili powder
Salt to taste (optional)
2 cans (8 oz. each) tomato sauce
1 can (4 oz.) chopped green chilies (optional)
Vegan bacon bits
In a skillet over medium heat, saute' onion and chopped green chilies
(may use a small amount of olive oil). Cook 5 minutes, or until
slightly done. Add drained hominy, chili powder and salt; stir,
add
tomato sauce. Cover pan and simmer over low heat about 20 minutes,
stirring occasionally. Place in serving bowl and garnish with
vegan
bacon bits. Makes six servings.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Soy Mayonnaise
3/4 cup water
1/2 cup Soyagen* or other soymilk powder
1 package George Washington Broth (may substitute)
1/4 tsp. onion salt
1/4 tsp. garlic powder
3/4 cup oil
2 lemons, juiced or 4 Tbsp. Realemon
Blend water, soy milk powder, broth, salt and garlic powder. Gradually
add oil in blender. Stir in lemon juice.
*Buy in health food store or substitute appropriately.
For successful mayonnaise, the oil must be added slowly or dribbled
in.
Be sure to stir in the lemon juice. Do not blend that in.
***I find this recipe most successful when I use ice cold water!
++++++++++++++++++++++++++++++++++++++++++++++++++++
Tartar Sauce
1 cup soy mayonnaise (or commercial vegan mayonnaise)
2 Tbsp. chopped dill pickle
2 Tbsp. onion, finely chopped
2 Tbsp. pimiento
2 Tbsp. green pepper, finely chopped
2 Tbsp. lemon juice
1/2 tsp. paprika
salt to taste
Mix all ingredients together. Use with entree or as a dip for
raw or
cooked vegetables.
++++++++++++++++++++++++++++++++++++++++++++++++
Rice Croquettes
1 cup chopped pecans
1 cup cooked brown rice
1 cup rice bread crumbs
1 Tbsp. soy flour
1 1/2 tsp. salt
1 Tbsp. chopped parsley
1 small onion, finely chopped
1 cup soy milk
Combine all ingredients. Shape into croquettes. Place on
oiled cookie
sheet. Bake in pre-heated oven at 350° F. until golden brown,
about 40
- 45 minutes. Serve with gravy.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Southwestern Rice and Green
Chili Pesto
1 Tbsp. oilive oil
1 tsp. salt
3 cups hot, cooked rice
3/4 cup Green Chili Pesto (below)
1/2 cup corn kernels
2 medium tomatoes, cubed
1/2 cup walnut pieces
1/4 cup cilantro leaves, tightly packed
Add oil and salt to cooked rice. Mix in pesto with wooden spoon
until
well combined. Add corn, tomatoes, walnut pieces and cilantro,
reserving a few cilantro leaves for garnish. Makes 6 - 8 servings.
+++++++++++++++++++++++++++++++++++++++++++++++
Green Chili Pesto:
1/2 cup grated vegan Parmesan cheese
1 1/4 cups chopped fresh green chilies, seeded
1/2 cup walnut pieces
2 cloves garlic, chopped
1/2 cup cilantro leaves, loosely packed
Juice of 1/2 lime
5 Tbsp. olive oil
Place all ingredients except olive oil in food processor. Process
5
seconds. With machine running, add olive oil in a thin stream.
Process
until finely chopped, about 30 seconds.
++++++++++++++++++++++++++++++++++++++++++++++++++++++
Lemon Squares
Mix in food processer (for crust):
1 cup coconut
1 cup flour
1/8 tsp salt
2 Tbsp sugar of choice (sucanat works)
1 stick vegan margarine
Press into bottom and 3/4 inch up sides of 9 by 9 inch pan.
Bake 350 degrees for 20 minutes or until golden.
Meanwhile, mix in processer (no need to clean out first):
1/4 cup water
1 Tbsp Egg Replacer powder
After mixed, mix in:
1/8 tsp salt
1/4 cup fresh squeezed lemon juice
3/4 cup sugar of choice
2 Tbsp flour
Pour over baked crust. Bake about 20 minutes longer, until set.
Watch
that crust edges don't burn. Cool on rack and cut into 16 squares
(or
just take a fork to it).
++++++++++++++++++++++++++++++++++++++++++++++++
Nut Milk Shake
3/4 cup almonds, soaked 2 to 8 hours or
3/4 cup cashews, soaked 1 to 2 hours
4 dates, soaked 1 to 2 hours (save soak water)
3 to 4 peeled frozen bananas
3 cups cold filtered water or apple juice
Optional flavorings:
1 tsp nonalcoholic vanilla extract
2 tbs raw carob powder
A few fresh berries
1 tsp ground cinnamon
In blender, combine nuts, dates and water or juice until
smooth. Break frozen banana into pieces, add to mixture
and blend until smooth. Add one or more optional flavors
if desired. Pour into glasses. Serves four.
+++++++++++++++++++++++++++++++++++++++++++
Nutty Bean Dip
This dip is delicious when served with vegetables, chips, or lahvosh.
1 can (15 oz.) vegetarian refried beans
1 stalk celery, diced
1/2 cup chopped walnuts
3 green onions, chopped
3 Tbsp. vegan mayonnaise (Nayonaise is good)
1/2 tsp. garlic salt
1/2 tsp. chili powder
Combine all ingredients together and mix well. Refrigerate before
serving.
+++++++++++++++++++++++++++++++++++++++++++++++
Confetti Bean Dip
This dip is so tasty you will want to serve it as a side dish.
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) kidney beans, drained and rinsed
2 large tomatoes, diced
1/4 cup diced onions
1 cucumber, peeled and diced
1 can (4 oz.) diced green chilies
1/2 cup chopped fresh cilantro
1/2 tsp. garlic salt
1 Tbsp. lemon juice
Combine all ingredients in a glass bowl and refrigerate for at least
one
hour. Serve chilled.
+++++++++++++++++++++++++++++++++++++++++
Spicy Jicama Sticks
Jicama (HEE-kah-mah) is often referred to as the Mexican potato.
Its
water chestnut-type texture and taste is delicious both raw and cooked.
A good source of vitamin C and potassium, it can be found in most
supermarkets and in Mexican markets. Try these tasty snacks in
place of
tortilla chips.
1 medium jicama
garlic salt
chili powder
cayenne pepper
Wash and peel jicama. Cut into sticks or chips and rinse in cold
water.
Drain and sprinkle lightly with seasonings, using cayenne sparingly.
These make great and unusual appetizers for your relish tray.
+++++++++++++++++++++++++++++++++++++++++++++++++++++
HOME-STYLE TOMATO JUICE
10 to 12 large fresh tomatoes
1 tsp. salt
1/4 tsp. pepper (optional)
1 tsp. seasoned salt
1 Tbsp. sugar
Wash and drain the tomatoes, removing the core and
blossom end. Place in your crock-pot or slow cooker. Cover
and cook on low for 4 to 6 hours or until real mushy. Press
through a food mill or sieve; add seasonings and chill. Makes
about 4 cups of real good tomato juice. You may want to thin
this a little as it is fairly thick. Excellent over ice cubes.
TOMATO JUICE COCKTAIL
1 1/2 pecks or about 12 qt.
ripe tomatoes
4 large stalks celery
3 medium onions
1 small bunch parsley
3 green peppers (medium)
1/2 c. sugar
1/4 c. salt (scant)
Cut tomatoes, celery, onions, parsley and peppers in
coarse pieces. Cook together 1/2 hour or until softened. Put
through strainer. Add sugar and salt to juice. Bring to boil.
Put into jars and process as other tomato juice. Or, cool and
put into containers and freeze.
+++++++++++++++++++++++++++++++++++++++++++++++++
Bean Burgers
Serving Size: 6
1 cup cooked garbanzo beans -- coarsely chopped
1 cup cooked brown rice
1/2 cup rolled oats
1 teaspoon paprika
2 tablespoons soy sauce, low sodium
1/4 teaspoon black pepper
1 stalk celery -- finely chopped
1 small onion -- finely chopped
1 clove garlic -- minced
6 whole wheat buns
Combine all ingredients and mix thoroughly. Form into 6 patties.
Fry in a non-stick pan or spray pan with non-stick cooking spray, or
electric grill until lightly browned, about 3 minutes on each side.
Serve on whole wheat buns with condiments of your choice.
+++++++++++++++++++++++++++++++++++++++++++++++
Missing Egg Sandwich
Serving Size: 4
1/2 pound firm tofu -- mashed
1 green onion -- finely chopped
2 tablespoons soybean mayonnaise -- fat free
1 tablespoon pickle relish
1 teaspoon mustard
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1 pinch salt -- optional
2 slices whole wheat bread
Combine all ingredients and mix thoroughly. Serve on whole wheat bread
with lettuce and tomato.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Mock Tuna Sandwich
Serving Size: 2 cups
2 cups cooked garbanzo beans -- or one 19-ounce can,drained
1 stalk celery -- finely chopped
1/4 cup finely chopped onion
1/4 cup finely chopped green onions
1 tablespoon lemon juice
1/4 cup soybean mayonnaise ("Nayonaise" works well)
8 slices whole wheat bread
Place the beans in a food processor and process until coarsely chopped
or mash with a bean masher. Don't over process to a smooth consistency.
Place in a bowl and add the remaining ingredients. Mix well. Chill
at
least 1 hour to blend the flavors.
+++++++++++++++++++++++++++++++++++++++++++++++++++
Maple Cherry Syrup
Serving Size: 2 cups
1 1/2 cups maple syrup
1 cup brown sugar, packed
1/2 cup molasses
2 oranges, juiced
1 tsp. orange peel
2 lemons, juiced
1 tsp. lemon peel
2 Tbsp. vegan margarine
1 tsp. ground cinnamon
1 cup tart dried cherries, chopped
Combine maple syrup, brown sugar, molasses, juices and grated rind in
medium saucepan. Bring to a boil, stirring constantly. Reduce heat,
simmer 10 minutes. Add cherries, cook 2 minutes. Serve over pancakes,
waffles, etc.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
Avocado Cream Soup
1/2 avocado
1 tsp. dried onion
1 cup vegan "chicken-flavored" broth
1/2 tsp. cumin
Blend all ingredients together for a few seconds (if too thick, add
more
broth). Place in saucepan; heat gently over low heat. Serve
in a soup
cup and sprinkle colorful paprika on top.
Serves: 1
++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Cinnamon Rolls
1 C white rice flour
1 2/3 C sorghum flour
2/3 C corn starch
1 t salt
4 t baking powder
3 t xanthan gum
Equivalent of 2 eggs (egg replacer of your choice)
2/3 C oil
1 C Rice milk, mixed (I used vanilla
flavored)
1/2 C club soda
1/2 C cinnamon
1/2 C packed brown sugar
3 T melted soy margarine (coconut butter might work too)
Preheat oven to 350 degrees.
Combine flours and corn starch, salt, baking powder,
and xanthan gum. mix well. In small bowl, beat egg replacer,
oil, and Rice Milk. Add to dry ingredients,
beat well, then add club soda. Mix well.
Mix cinnamon with brown sugar.
Flour a large cutting board with sorghum flour and
dump 1/2 of the dough unto it. Cover with a sheet of
waxed paper and roll out to a rectangle of about 9x13
inches. Remove waxed paper carefully, scraping the
dough away from the paper to remove it. (I used one
of those scrapers that come with stone bakewear).
Brush half of melted marg onto the dough and
sprinkle with half of the cinnamon sugar. Starting at
a long edge, roll up the dough tightly. Use a sharp
knife to cut slices about 2 inches wide. Place
pinwheels in a round cake pan, sprayed with non-stick
cooking spray. Repeat process with second half of
dough, butter, and cinnamon sugar. Bake for 30-40
minutes, until tops slightly brown. I topped them
with a powdered sugar glaze.
++++++++++++++++++++++++++++++++++++++++++
Pinto Bean Sloppy Joes
1/2 tablespoon oil
1 medium onion, chopped fine
1/2 bell pepper, chopped fine
16 oz can pinto or red kidney beans, drained and rinsed
1/4 cup wheat germ
1 cup thick tomato sauce (I mixed a 6-oz can tomato sauce
with enough water to make a cup)
1 tablespoon soy sauce or tamari
1 teaspoon chili powder (optional)
1 teaspoon paprika
1/2 teaspoon dried basil
6 buns
Heat oil--saute onion and bell pepper 3-4 minutes. Add
remaining ingredients [not buns, of course] and bring to
a simmer. Mash beans lightly with fork or potato masher.
Simmer, loosely covered, 5-7 minutes or til preferred
consistency, stirring occasionally. Serve on buns.
++++++++++++++++++++++++++++++++++++++++++++
Coconut Juice
2 cups coconut milk
1 cup soymilk (or alternative)
3 Tbsp. sugar
1 banana
Cinnamon to taste
Beat soymilk, sugar, and coconut milk in a blender. Leave in the
fridge
until ready to serve. Put in glasses; decorate with round slices
of
banana sprinkled with cinnamon.
+++++++++++++++++++++++++++++++++++++++++
Citrus Colada
4 cups lemon juice or 4 12-oz. cans frozen lemonade concentrate
1 cup lime juice or 1 12-oz. can frozen limeade concentrate
6 cups pineapple juice
2 cups sugar
1 1/2 gallons water
1/2 gallon ice cubes
1 16-oz. can cream of coconut
Do not add sugar if using frozen concentrates. Whiz cream of coconut
and pineapple juice to mix well. Combine all ingredients and
add ice
last. Yield: 3 gallons.
++++++++++++++++++++++++++++++++++++++++++++
Mashed Cow Bean Soup
1 cup cow beans
1 Tbsp. cooking oil
1 liter water
2 Tbsp. peanut butter
1/2 tsp. salt
Fry the cow beans in oil until they turn brown. Grind or pound
the
beans into powder. Sieve the powder to remove large particles.
Bring
water to boil. Add the cow bean powder and cook for 30 minutes
or until
tender. More water may be added. Add peanut butter and
salt to the
boiling mixture and mix well. Serve sauce over rice or as a soup.
+++++++++++++++++++++++++++++++++++++++++++++++
Energizing Spinach Smoothie
Fresh spinach
1/2 large papaya
1 handful of parsley
1 handful of dandelion root
1 or 1 1/2 bananas
The freshly squeezed juice of 4 oranges
To make it, fill your blender about halfway with fresh
spinach. Add one half of a large papaya, and a handful
each of parsley and dandelion root. Add at least one
banana (we prefer one and a half). Pour in fresh-squeezed
orange juice about three fingers high on the blender.
This is about the juice of four oranges, although
admittedly, we sometimes cheat and use the "fresh frozen"
type. Then blend until smooth.
+++++++++++++++++++++++++++++++++++++++++++++
Tortilla Soup
6 corn tortillas
2 cups vegetable broth
2 cups water
1 onion, chopped
1 clove garlic, minced
3 carrots, cut into 1-inch strips
2 stalks celery, sliced
1 can (4 oz.) diced green chiles
1/8 tsp. ground cumin
1/2 tsp. oregano
1/4 cup chopped cilantro
salt to taste
grated vegan cheese for garnish
Cut tortillas into thin strips and bake on a cookie sheet in a 400°
oven
until crisp. In a saucepan, combine vegetable broth, water, vegetables
and seasonings and simmer for 30 minutes. When ready to serve,
place
equal amounts of tortilla strips in bottom of each bowl and ladle soup
over top. Garnish with vegan cheese if desired.
Serves: 6
+++++++++++++++++++++++++++++++++++++++++++
Pinto Bean Soup
1 lb. dried pinto beans
water
1 large onion, chopped
1 clove garlic, minced
1 jalapeno, seeded and chopped
1/2 tsp. oregano
1/4 tsp. ground cumin
dash of cayenne
salt to taste
Sort through beans and wash thoroughly. Cover with water and allow
to
soak overnight. Drain and rinse. Cover beans with fresh
water. Add
remaining ingredients (except salt) and bring to a boil. Reduce
heat to
low and cover with a tight-fitting lid. Continue to cook until
beans
are tender (approximately 2 - 3 hours). Stir at least every 30
minutes
and add water as necessary (beans should always be covered with liquid).
Add salt just before serving.
Serves: 6
+++++++++++++++++++++++++++++++++++++++++++++++++
Split Pea Soup
2 1/4 cups green or yellow split peas
1 onion
1 cup diced celery
1 tsp. salt
1/4 tsp. marjoram
2 quarts water
Cover peas with water. Bring to the boil. Reduce heat and
add onion,
celery, salt, and marjoram. Simmer until peas are cooked to a
soup
consistency (about 2 hours).
++++++++++++++++++++++++++++++++++++++++++
Chili Potato Soup
4 large russet potatoes -- peeled and diced
3 cups water
1 large onion -- chopped
1 teaspoon cumin
1 teaspoon basil
1/4 teaspoon black pepper
2 cloves garlic -- minced
1 large bell pepper -- finely diced
4 ounces Anaheim chili peppers -- canned, diced
2 cups soy milk -- or rice milk
1 1/4 teaspoons salt
2 green onions -- finely chopped
Cook peeled and diced potatoes in water until tender, about 20 minutes.
While the potatoes cook, sauté the onion in a large pot for
3 minutes.
Add the cumin, basil, black pepper, garlic, and bell pepper and continue
to cook until the onions are soft. When the potatoes are tender, mash
them in their water, then add them to the onion mixture, along with
the
diced chilies and soymilk. Stir to blend. Heat gently until very hot.
Add salt to taste. Sprinkle with chopped green onion and serve.
++++++++++++++++++++++++++++++++++++++++++++
Non-Cheese Pizza
2 pizza shells (posted previously)
1 medium-sized can tomato puree
Garlic powder
Sweet basil
Oregano
Italian seasoning
Cut up vegetables on top: onion, green pepper, eggplant, etc.
Pour tomato sauce over crusts. Spread with spatula or fork.
Sprinkle
seasonings over top. Then put on cut up vegetables of your choosing.
Bake at 400° F. for 20 - 30 minutes or until done. Serve
with salad.
Makes a complete meal.
***Optional toppings: artichoke hearts, spinach leaves, mushrooms,
olives
++++++++++++++++++++++++++++++++++++++++++++++++++++
Smoky Scallion Hummus
2 cans (15.5 oz. each) chickpeas
2 limes, juiced (about 2 1/2 tblsp.)
2 tblsp. olive oil
2 cloves garlic, minced (about 1 tblsp.)
2 tsp. tahini (sesame seed paste)
1 1/2 tsp. chipotle chile powder
3/4 tsp. salt
1 bunch scallions (about 5)
Rinse chickpeas under cold water and drain well. In food processor,
puree chipeas, lime juice, olive oil, minced garlic, tahini, chipotle
chile powder and salt with 1/4 cup water until ceamy. Thinly
slice
scallions on a diagonal. Fold scallions into chickpea mixture.
Serve with vegetables, crackers, chips or pita wedges, if desired.
+++++++++++++++++++++++++++++++++++++++++++++++++
Vegan McMuffin
1 english muffin (vegan brand)
1 slice Tofutti brand American "cheese"
1 piece Yves' veggie canadian bacon
1 hash brown patty (I used frozen pre-made, but could also use fresh
or sliced hash browned potatoes)
Veganaise or other vegan mayo
Cook the hash brown potatoes. Toast the english muffin. Heat the
veggie bacon and let the Tofutti cheese melt onto it. Put some
vegenaise to taste on the english muffin. Put it all together
and
enjoy.
++++++++++++++++++++++++++++++++++++++++++++++++
Spinach Salad with Pineapple
Dressing
1/4 cup sliced pineapple
1 1/2 Tbs. fresh lime juice
1/2 tsp. molasses
1 Tbsp. corn oil
Salt (and pepper, optional) to taste
4 cups spinach
1/2 medium cucumber - pared and thinly sliced
1/2 cup sliced radishes
Puree pineapple, lime juice, molasses, and oil in blender or food
processor until smooth. Season to taste with salt and pepper. Place
spinach, cucumber, and radishes in salad bowl. Add salad dressing and
toss to coat.
Serves 2
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Veggie Stew with Dumplings
Stew:
1 can lentils (don't drain the liquid)
2 cans vegetable soup stock
1 leek (sliced and diced)
2 cloves garlic (crushed)
2 stalks of celery (chopped)
1 or 2 carrots (chopped)
1 small green pepper (chopped)
1 small red pepper (chopped)
12 - 15 mushrooms (chopped)
2 tbs olive oil
1 tbs of flour
Salt, pepper, basil, oregano, bay leaves, chili seeds to
taste
Wash all the veggies and cut into quarters. Put the oil
in a large pot and then add the chopped leek and garlic.
Cook for about 5 minutes until the leek turns bright
green. Then add the flour and stir until the pieces of
leek are coated in flour. Add the 2 cans of vegetable
stock, and stir well. Then add the can of lentils and the
chopped veggies. Add any other vegetables you like. Add
the herbs and spices to your own preference. More chili
seeds if you like it spicy! I added some juice from a jar
of hot pickled banana peppers for extra kick. Simmer (a
near boil) over low heat for about 1/2 an hour or so.
Dumplings:
2 cups flour
2 tsp baking powder
1 tsp salt
2 tbs olive or vegetable oil
3/4 cup Rice Dream (or probably soy milk would work fine
too)
Mix the dry ingredients together with a fork. Stir in the
Rice Dream and then the oil until you have a bowl full of
gooey, sticky dough. It should be quite wet; if it isn't,
add a bit more Rice Dream.
Turn up the heat on the soup until it is boiling
(probably around 3 or 4). Spoon the dumpling dough into
the top of the soup in large chunks (around the size of a
kiwi) and put the lid back on the pot. Leave for 10
minutes (don't open the pot, it's the steam from the
boiling soup that cooks the dumplings). After 10 minutes,
take off the lid and the gooey dough-balls have magically
expanded and transformed into yummy, bread-y dumplings!
++++++++++++++++++++++++++++++++++++++++++
Mushroom Gravy
1/4 cup diced onion
1/2 cup sliced mushrooms
1/4 cup flour
2 cups vegetable broth (or potato water)
1/4 cup soy sauce
Sweat onions is a small amount of water until translucent. Add mushrooms
and cook, covered, for another 5 minutes or so.
Place the flour in a small jar with a tight fitting lid. Add broth,
tighten lid, and shake until well blended. Slowly add to onions and
mushrooms, stirring all the while. Add the soy sauce.
Stir over medium heat until the gravy thickens. Serve immediately.
++++++++++++++++++++++++++++++++++++++++++++++++++
Chickpea Salad
4 cups chickpeas (or 2 cans)
1 jar 3 1/2 oz stuffed green olives
1/2 cup black olives
1 diced red pepper
1 diced red onion
1 15-oz baby corn cut into thirds (or a can of corn or frozen corn)
Combine the above ingredients in a bowl. In a separate bowl, mix
the
following:
1/4 oil
1/4 vinegar
1/2 tsp black pepper
1 tsp sugar (optional)
3/4 tsp salt
1 tsp Italian seasoning (optional)
1/2 tsp parsley
Pour over salad and serve chilled.
Serves 8
++++++++++++++++++++++++++++++++++++++++++++++++++++
Whole Wheat Pizza Crust
2 cups very warm water
2 Tbsp. dry yeast
2 Tbsp. molasses(or alternative liquid sweetener)
1 1/2 tsp. salt
5 cups whole wheat flour
Combine ingredients. Mix well; knead well. Let rise once,
30 minutes;
place on cookie sheet, pizza pan or jelly roll pan treated with
no-stick spray. Wet hands a little and spread into a crust by
pressing
out with the fingertips.
+++++++++++++++++++++++++++++++++++++++++
Moroccan Potato Casserole
Serving Size: 6
Sauce
6 cloves garlic
2 tsp. paprika
1/2 tsp. ground cumin
3/4 cup chopped cilantro
3/4 cup chopped fresh parsley
1 lemon -- juice only
3 Tbs. red wine vinegar
2 Tbs. olive oil
Other ingredients
1 1/2 pounds red potatoes -- sliced 1/2" thick
3 large bell peppers -- one each ofred, green and yellow
4 stalks celery -- cut into 2" pieces
1 pound ripe tomatoes -- cut into eighths
1. Preheat oven to 350°F. Make sauce: In food processor, combine
garlic, paprika and cumin; process until paste forms.
Add herbs, and pulse on/off to blend. Add lemon juice, vinegar and
oil,
and process to blend.
2. In large bowl, combine potatoes, bell peppers and celery. Season
to
taste with salt and pepper. Add sauce, and toss to coat. Transfer to
large shallow baking dish, and scatter tomatoes over potato mixture.
Drizzle oil over top. Cover with foil, and bake 35 minutes.
Remove foil, and bake until vegetables are tender, 20 to 25 minutes
more. Serve hot.
++++++++++++++++++++++++++++++++++++++++++++++++++
Tamale Pie
Crust:
1/2 cup cornmeal
1/2 cup whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup nonfat soy yogurt
1/4 cup water
1 tsp. Sucanat
1/2 tsp. cayenne
1/4 cup cooked corn kernels
Filling:
1 cup chopped onion
6 cloves garlic, minced
1 T. ground cumin
1/2 tsp. coriander powder
1/4 cup apple juice concentrate
1/4 cup tomato paste
1 cup chopped tomato
3 T. diced jalapeno peppers
2 cups cooked kidney beans
1/4 cup green peas
1/4 cup corn kernels
1/2 cup finely chopped carrots
1/2 cup chopped red bell pepper
3 T. freshly chopped parsley
vegetable stock
4 T. freshly chopped cilantro
For the crust, mix together the cornmeal, flour, baking powder, and
salt. Gradually add the yogurt and water, then mix until smooth. Stir
the Sucanat, cayenne, and corn kernels into the batter. Set aside under
a damp cloth.
Preheat the oven to 350 degrees F. For the filling, braise the onions,
garlic, cumin, chili powder, and coriander in the apple juice
concentrate in a large skillet or a heavy pot. Add the tomato paste,
chopped tomato, and diced jalapeno peppers. Then add the beans, peas,
corn, carrots, bell pepper, and parsley. Braise for about 10 minutes,
adding vegetable stock as needed to keep the vegetables from sticking.
Add the cilantro. Pour into a 7-1/2 x 12-inch lasagna pan that is
nonstick or lightly sprayed with olive oil.
To assemble, spread the batter over the vegetables as evenly as
possible. Bake for about 30 minutes, until the top is bubbling and
the
crust is just beginning to brown at the edges.
Serving size ~ 1 cup
+++++++++++++++++++++++++++++++++++++++++++++
Yellow Spice Rice
4 servings
1 med. red onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 1/2 teasp. curry powder
1 teasp. ground cumin
1/4 teasp. turmeric
1/2 teasp. salt.
1/2 teasp. black pepper
1 1/2 cup brown rice
3 cups water
1 (15oz.) can of chick-peas, drained
2 cups cauliflower, flowerettes separated (or other veggies)
In a med. saucepan, saute onion, bell pepper and garlic in a small
amount of water (10 min.) Add the curry, cumin, turmeric, salt and
pepper. Cook, strirring 30 sec. Stir in the rice, chick-peas and water.
Bring to a boil, cover and reduce heat to low. Cook 35 min. Add
cauliflower/veggies, cover and continue to cook additional 5-10 min.
When water is absorbed, remove from heat and let stand
5-10 min.
+++++++++++++++++++++++++++++++++++++++++++++++++
Gingerly Fruited Rice Salad
1 cup rice
1 cup orange juice
1 cup water
2 navel oranges, peeled and coarsely chopped
1 seedless grapes, cut in half
1 strawberries, quartered
Toast rice in oil for 2 to 3 minutes, add juice and water and cook
covered on low heat for 15 minutes. Chill thoroughly.
Dressing
1/3 cup oil
1/4 cup lemon juice
3 Tbs molasses
1 tsp finely grated fresh ginger or ginger powder
Mix ingredients for dressing and pour over chilled salad.
++++++++++++++++++++++++++++++++++++++++++++++++
Sweet & Sour Sauce
1/4 cup packed brown sugar
1/4 cup rice vinegar
3 Tbs gluten-free flour
3 Tbs gluten-free soy sauce
1 can pineapple chunks, drain most of the liquid out
Place all the ingredients in a saucepan on the stove except for the
pineapple chunks over a low-medium heat. This will thicken up
fairly
quickly and if you're not watching it and stirring it, it will stick
to
the bottom and start to burn. Once it's a bit thicker than plain
liquid
consistency, add the pineapple chunks and the bit of liquid you've
reserved. Thicken it to your taste, but watch carefully so it
won't
burn.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
Links to
web site with info for holiday eating recipes
St. Patrick's Day
http://www.pcrm.org/health/Recipes/st_patty.html
Passover Seder Ideas
http://www.vrg.org/recipes/passover.htm
Vegan Easter Goodies & Ideas
http://www.veganfamily.co.uk/easter.html
General Vegan Recipe Links
http://www.theanimalspirit.com/vl.html#recipes
Celebrate Easter Without Eggs
http://www.upc-online.org/s97hunteggs.html
VegSource offers the most up to date health and diet information
possible, and to encourage the many good reasons for a plant based
diet.
http://www.vegsource.com
Veggies Unite! has a database of over 3,400 vegetarian recipes.
http://www.vegweb.com/
VegDining.com. Ever wonder where to find a vegetarian restaurant?
Click the link to find out.
http://www.vegdining.com/
Yahoo Vegetarian Directory
http://dir.yahoo.com/Society_and_Culture/Cultures_and_Groups/Vegetarians/
Famous Vegetarians
http://www.ivu.org/people/
Follow Your Heart Natural Foods is a great place to go if you
are a vegetarian.
http://www.followyourheart.com/
A Vegetarian Site by a 15 year old
http://www.geocities.com/RainForest/4390/
Teen Vegetarian Page
http://www.geocities.com/HotSprings/2657/
Vegetarian Society Youth Pages
http://www.vegsoc.org/youth/index.html
Vegie Kids
http://www.execpc.com/~veggie/tips.html
VegHead Magazine
http://members.aol.com/vegheadmag/index/
Mr. Kash's links to Vegetarian sites
http://home.earthlink.net/~jkash/vegie.htm
++++++++++++++++++++++++++++++++++++++++++++++++++++++
contributed
recipes
DOUBLE CHOCOLATE CHIP BROWNIES
from "Beth Berghoff" <BBerghoff>
3/4 cup unsweetened applesauce
1 cup flour
2/3 cup unsweetened cocoa powder
1/2 teaspoon salt
1 egg
2 egg whites
2 cups sugar
1 teaspoon vanilla
1/4 cup mini chocolate chips
Place a strainer over a deep bowl. Spoon applesauce into
the strainer and
set aside to drain 15 minutes. (You should have about 1/2 cup
drained
applesauce). Discard the liquid in the bowl. Preheat oven
to 350degrees.
Spray an 11x7 baking dish with a nonstick spray. Set aside.
In a medium bowl, combine flour, cocoa, and salt. In a large bowl,
beat egg
and egg whites until frothy. Add sugar, drained applesauce, and
vanilla
extract. Stir until sugar dissolves, Add floor mixture and chocolate
chips.
Stir just until dry ingredients are moistened. Pour batter into
the
prepared baking dish and bake 30 minutes. Cool in the pan on
a rack.
Makes 15.
174 calories, 2 grams of fat, o fiber, 40 carbs
4 points
++++++++++++++++++++++++++++++++++++++++++++++++++++
Baked Oatmeal
2 Cups Oatmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 Cup milk
2 eggs beaten
1/2 cup applesauce
1/4 cup raisins
cinnamon to taste
1/2 cup brown sugar (optional)
Bake at 325 degrees for 30 minutes in a greased casserole. I make a
double
recipe and bake in a 9x12 pan sprayed with non-stick spray.
6 servings for single recipe.
3pts without the sugar
If doubling the recipe use 2 eggs and 4 egg whites
++++++++++++++++++++++++++++++++++++++++++++++++++++++