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