Randy's Untested Vegetarian Cookbook

I have not tested any of the recipes on this page. For recipes which I have tested and which I personally use, see my tested recipes page

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Table of Contents


Miscellaneous main dishes


Legume-based main dishes



Soups


Desserts


Drinks


Miscellaneous stuff


Rice and Nut Casserole

  2 cups cooked brown rice
  1 cup grated cheddar cheese
  1 cup grated Swiss cheese
1/2 tsp salt
  2 cups milk
  3 eggs
  1 onion, chopped
  3 Tbl minced parsley
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/4 cup sunflower seeds

Mix all ingredients in a well-oiled ovenproof casserole.  Bake for 35 minutes
in a 350 deg. oven, until set and nicely brown.

Serves 4 to 6.

-QEV

Slightly modified from an excellent but not well-known vegetarian
(primarily vegan) cookbook, _Kathy Cooks Naturally_, by Kathy Hoshijo. 

BBQ "Ribs"

8-10 oz. dried yuba (bean curd sheets, found in Chinese groceries)
  [or use yuba sticks instead of sheets]
1/4 c. nutritional yeast flakes
1/4 c. smooth peanut butter (or other nut butter)
2 T. dark miso
1 T. melted margarine
1 T. water  [or use a lot more water, so that the mixture is more
   the consistency of a gravy than a paste]
2 t. paprika

2 c. BBQ sauce (Ron Pickarski's sauce from _Eco-Cuisine_ recommended)

Soak yuba in water 4-6 hours.  Cut off and discard any pieces that remain hard.
Drain, cut into 4-6" lengths.  Squeeze out as much water as you can.  Mix
next 6 ingredients in a bowl. Add yuba sticks, coating well.  Lay yuba sticks
right up against each other on a greased cookie sheet one layer thick.  Bake
at 350F for 25 minutes, until bottoms are crisp and browned.  Remove from oven,
mix with 2 cups BBQ sauce.  Return to cookie sheet (in one layer) and bake at
350F for 10-15 minutes.

Black Beans and Rice

Thick, dark, and spicy, this is a quick version of a festive South American
dish called Feijoada (pronounced fay-ZSHWAH-dah).

3 Tbl cooking oil
1 medium onion, chopped
2 sweet green or red peppers (or 1 of each) seeded and diced
2 cloves garlic, minced

In a large, heavy saucepan, heat the oil over moderate heat.  Add onion and
saute, stirring occasionally, about 3 minutes.  Add peppers and garlic and cook
3 minutes longer.

2 tsp ground cumin
1 tsp crushed oregano

Add cumin and oregano and cook briefly, stirring.

3 cups cooked black beans, drained
1 Tbl lemon juice
1 Tbl frozen orange juice concentrate
2 medium tomatoes, chopped
  Salt and pepper to taste

Stir these ingredients into the sauteed mixture and simmer, covered, 5 minutes,
adding a small amount of stock, water, or tomato juice if needed to thin the
mixture to desired consistency.

2 Tbl dark rum
3 cups cooked brown rice

Mix 1 cup of the bean mixture with rum and mash to a paste with the back of a
fork (or blend in blender or food processor).  Add the puree to the pot set
over low heat, cover and simmer about 20 minutes.  Serve over hot, cooked brown
rice.

Serving suggestion:  If you enjoy pungent food, stir some chopped onion and
chopped green chiles, a little lemon juice and a chopped tomato into the rice
before serving.  Sliced bananas on the side will help put out the fire.

Serves 4.

-QEV

Cabbage & Tomato Soup

  1 med head cabbage
  1 lg can tomato juice (46 oz)
 46 oz water
  3 bouillon cubes
    juice of 1 fresh lemon
    salt and pepper to taste
    fresh basil, parsley, scallions, onions, celery, tomatoes, peppers,
      carrots, etc. (optional)

  Wash, drain, and shred cabbage.  Place tomato juice in a large non-aluminum
saucepan with an equal amount of water.  Add the cabbage and slowly bring to a
boil.  Cover and simmer for 10 min.  Add the bouillon, lemon juice, salt, and
pepper plus any other spices and vegetables you wish.  Cover and cook slowly
for another 5 - 15 minutes, depending on the degree of doneness desired for the
other ingredients.  The soup tastes better the 2nd day.  For best results,
reheat it very slowly.  It freezes well.
  Serves 8.

- CAB

Creamy Rice Pudding

1 1/2 cups cooked rice 
2 cups milk, divided 
1/3 cup sugar 
1/4 teaspoon salt 
1 egg, beaten 
 2/3 cup raisins (optional)
1 tablespoon butter or margarine 
1/2 teaspoon vanilla 
Dash of nutmeg or cinnamon (optional) 
 
Combine rice, 1 1/2 cups milk, sugar and salt in a heavy saucepan. 
Cook over medium heat, stirring occasionally for 15 to 20 minutes until thick and creamy.
Blend remaining 1/2 cup milk and egg; stir into rice mixture.
Stir in raisins.
Cook an additional 2 minutes, stirring constantly.
Stir in butter and vanilla and spoon into serving dishes.
Sprinkle with nutmeg or cinnamon, if desired.

Serve warm or chilled.

Makes 4 servings. 

Ginger Beer

This is a popular Christmas drink.

    1 teasp. active dry yeast
    2 tesap. all-purpose flour
    2 ounces fresh ginger root, or use ground ginger
    4 qts. boiling water
1 1/2 pounds sugar
    6 Tblsp. lime juice
    2 teasp. grated lime rind
    1 slice toast

Mix the yeast and flour with 1/4 cup lukewarm water, cover and leave in a warm
place until it is bubbly.  Peel the fresh ginger root and crush with the flat
side of a cleaver.  Put into a large crock and pour on the boiling water.
Cool.  Add the sugar, lime juice and rind, and stir to mix thoroughly.  Spread
the yeast on the slice of toast and add.  Cover and stand in a warm place for
24 hours.  Remove the toast.  Strain, bottle and cork tightly.  Wait 2 days
before using.  Serve in small tumblers, with or without ice cubes.
Makes about 16 servings.

-CBCC
------------------------------------------------------------------------------

Ginger Beer

Crystal clear ginger beer is popular throughout the English-speaking Caribbean
islands, especially at Christmas time.

  1 ounce fresh ginger root, or use 1 Tblsp. ground ginger
1/3 cup lime juice
    Peel 1 lime
  1 cup sugar
  4 cups boiling water
  1 teasp. active dry yeast

Peel the ginger root and crush it lightly with the flat side of a cleaver.
Combine the ginger, lime juice, peel, and sugar in a large bowl and pour the
boiling water over them.  Put the yeast into a small bowl with 1/4 cup
lukewarm water and let it stand for a few minutes, then stir to dissolve it
completely.  Let it stand in a warm, draft-free place for about 5 minutes, or
until it begins to bubble.  Add it to the ginger mixture, and stir thoroughly.
Cover the bowl and leave in a warm, draft-free place for a week, stirring
every second day.  Strain through a fine sieve, bottle, and let the beer stand
at room temperature for 3 or 4 days longer.  Chill, and serve, with or without
ice in tumblers.  A little rum may be added to the ginger beer, if liked.
Makes 1 qt.

-CBCC

Papaya Yogurt Shake (Papita Lassi)

Serves 4

      1 Tbl fresh ginger root puree or pulp
      1 cup finely chopped fresh papaya
        or 3/4 cup (180 ml) papaya concentrate (Wagner's creamed pap. concent.)
      8 ice cubes, cracked
      2 cups fresh apple juice
2/3 - 1 cup plain or maple-flavored yogurt

  Place the ginger, papaya and ice cubes in a blender or food processor fitted
with the metal blade and process for 2-3 min.  Add the remaining ingredients and
process for about 1 min or until the lassi is light and frothy.  Serve in iced
glasses.  For a colorful garnish, place papaya cubes and mint sprigs on long
skewers and drop it into the glasses.

-LKC

---------------------------------------------------

Banana Yogurt Shake (Kela Lassi)

This beverage can also be made with apple, pineapple, coconut or peach juice.

Serves 4

  2 ripe bananas, peeled and sliced
  2 Tbl fresh lime or lemon juice
1/2 cup ice-cold white grape juice or water
  3 Tbl clear honey or maple syrup, optional
  1 cup plain yogurt or buttermilk
6-8 ice cubes, cracked
1/4 tsp ground cardamom
1/2 Tbl kewra water or a few drops of kewra essence
1/8 tsp freshly ground nutmeg
grated lime zest for garnishing

Place the bananas, line or lemon juice, grape juice or water, optional sweetener
and yogurt or buttermilk in a blender or food processor fitted with the metal
blade.  Process for about 2 min, then add the ice, cardamom and kewra and
process for another minute.  (The ice does not need to be fully crushed.)  Pour
into glasses, sprinkle with nutmeg and lime zest, and serve.

-LKC

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Lemon-Flavored Yogurt Shake (Nimbu Lassi)

Serves 4

  2 cups sugar cane juice or white grape juice
  1 cup plain yogurt
1/2 tsp grated lemon zest
1/4 cup Key lime juice
    or 2 Tbl each lemon and lime juice
  8 ice cubes, cracked
1/2 Tbl ground raw pistachio nuts

Combine the sugar cane or grape juice, yogurt, lemon zest and citrus juice in a
blender and process for 1 min.  Pour over cracked ice in chilled glasses and
sprinkle with ground pistachios.  Serve immediately.

-LKC

---------------------------------------------------

Frosty Mango Milk Shake (Aam Lassi)

Serves 4

  1 cup diced fresh mango (1 lb)
    or 3/4 cup mango pulp
1/2 cup chilled orange juice
3-4 Tbl clear honey or vanilla sugar (omit or cut down sweetener if using
        sweetened mango pulp)
  2 cups rich milk, chilled in the freezer for 15 min or yogurt or buttermilk
a few garden rose petals for garnishing (optional)

Combine the mango, orange juice and sweetener in a food processor fitted with
the metal blade and process for 1-1/2 min.  Pour it into a bowl and set in the
freezer for 15 min.

Pour the milk into the food processor and process until it has expanded in
volume and become frothy.  Add the mango puree and process for about a minute,
then pour into chilled glasses.  Garnish with rose petals, if desired, and
serve immediately.  (Made with milk, this drink is light and airy, but it will
thin down within a few minutes.  Assemble just before serving.)

-LKC

---------------------------------------------------

Honeyed Peach Shake (Aroo Lassi)

Serves 4

  2 ripe peaches, nectarines, apricots, or papayas, peeled, pitted and chopped
  1 pear, peeled, cored and chopped
  1 Tbl lime juice
  4 Tbl clear honey or sugar
6-8 ice cubes, cracked
  1 cup coconut milk or apple juice
  1 cup plain yogurt or buttermilk
a few pomegranate cells for garnishing

Combine the peaches or nectarines, pear, lime juice and sweetener in a blender
or food processor fitted with the metal blade and puree until smooth.  Add the
cracked ice and pulse several times.  Finally, add the coconut milk or apple
juice and yogurt or buttermilk.  Process for 1-1/2 min or until frothy and
light.  (The ice need not be crushed.)  Pour into glasses and garnish with a few
pomegranate cells.

-LKC

Rice Wine

Makes 2 quarts.

    1 cup raw rice
    1 cup raisins
3 1/4 cups brown sugar
    1 orange, sliced
  1/2 cup chopped dates
1 1/2 quarts boiling water
    1 package active dry yeast

Combine the rice, raisins, brown sugar, orange and dates, and place in a
gallon jar.  Add the water and cool to lukewarm.  Dissolve the yeast in
1/4 cup warm water and add to the cooled mixture.  Cover and let stand for
3 weeks, shaking the jar every other day.  Then strain through cheesecloth
and bottle.

-CC
------------------------------------------------------------------------------

Ginger Beer

Makes 6 quarts.

  1/2 cup grated fresh ginger
    1 Tblsp. cream of tartar
    1 lime, sliced
    6 quarts boiling water
3 1/2 cups sugar
    1 package active dry yeast

Combine the ginger, cream of tartar, lime, and boiling water.  Then add 1 cup
of the sugar, and cool.  Dissolve the yeast in 1/4 cup warm water and add to
the cooled mixture.  Cover and let stand for 2 days.  Then strain through
cheesecloth and stir in the rest of the sugar.  Chill before serving.

-CC
------------------------------------------------------------------------------

Fly

Makes 1 gallon.

    2 large sweet potatoes, grated
    1 cup lemon juice
    6 cups (3 pounds) sugar
1 1/2 Tblsp. whole cloves
1 1/2 Tblsp. ground mace
    1 gallon water
    1 egg white, beaten

Place the sweet potato in a strainer and run cold water through it to wash
well.  Then place the potato in a 2-gallon container with the lemon juice.
Combine the sugar, cloves, and mace with the water, and heat until the sugar
dissolves.  Then cool the sugar mixture and strain.  Add the sugar mixture
to the potato.  Stir in the egg white.  Cover and let stand for 1 week.
Strain and bottle.

-CC

Indonesian Cabbage Salad

    1 med head broccoli, cut into florets
    1 head sliced Chinese cabbage
    1 red pepper, cut into strips
    1 cup fresh bean sprouts
  1/2 cup peanut halves

  Sauce:
  1/4 cup creamy peanut butter
  1/4 cup boiling water
    3 Tbl soy sauce
  1/4 cup chopped scallions
      ground pepper

  Steam broccoli 3 - 4 min, or microwave until tender but still crisp.  Cool
and mix with cabbage, pepper, and sprouts.  Combine peanut butter, water, and
soy sauce. Stir until blended.  Add scallions and pepper.  Toss with salad,
garnish with peanuts, and serve immediately.
  Serves 6.

- CAB

Sauerkraut

  cabbage
  pickling salt
  water

  Shred the cabbage rather finely and pack it in a glass or ceramic container.
Mix a 2% solution of brine, or 4 tsp pickling salt per quart, and pour it over
the cabbage.  Put a plate over the top of the container and let it ferment.
When no more bubbles come up (about 4 to 7 weeks) it is time to can it.  If you
don't want to can the end product, make just enough to fill a one-gallon glass
jar and eat it fresh.  It is tasty after a week, so you can sample it
throughout the fermenting process to see at what degree of doneness you prefer
it.  Sealed, the uncanned sauerkraut will keep in the refrigerator several
weeks.

- CAB

Sources

AHAC The American Heart Association Cookbook (1973)

AUC  Asia's Undiscovered Cuisine (originally titled Joys and Subtleties)
     by Rosemary Brissenden

CAB  Cabbage:  Cures To Cuisine (1989) by Judith M. Hiatt

CAC  The Complete Asian Cookbook by Charmaine Solomon

CIC  Classic Indian Cooking (1980) by Julie Sahni

CBCC The Complete Book of Caribbean Cooking by Elisabeth Lambert Ortiz

CC   Caribbean Cooking by Connie & Arnold Krochmal

CCKP Craig Claiborne's Kitchen Primer.

EC   Ethnic Cuisine: The Flavor-Principle Cookbook by Elisabeth Rosin (1983)

HT   The Higher Taste:  A Guide to Gourmet Vegetarian Cooking and a Karma-Free
     Diet

JBB  James Beard on Bread

LKC  Lord Krishna's Cuisine:  The Art of Indian Vegetarian Cooking (1987)
     by Yamuna Devi

NLK  The New Laurel's Kitchen (1986)
     by Laurel Robertson, Carol Flinders, & Brian Ruppenthal

NYT  The New York Times Natural Foods Cookbook (1971) by Jean Hewitt

PTV  Pizza: Theme and Variations   by Rita Blinderman

QEV  The Quick & Easy Vegetarian Cookbook by Ruth Ann & William Manners (1978)

ROD  Rodale's Basic Natural Foods Cookbook  edited by Charles Gerras (1984)

SB   The Spice Box:  Vegetarian Indian Cookbook by Manju Shivraj Singh (1981)

SF   San Francisco A La Carte (1979)  - The Junior League of San Francisco

TMD  Thrifty Main Dishes (1979) by Margaret Happel

VDW  Vegetarian Dishes From Around The World by Rose Elliot

WOTE Madhur Jaffrey's World-Of-The-East Vegetarian Cooking by Madhur Jaffrey

Please email Randy with comments.

rmlevine@nox.nyx.net


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