I have done this a few years in a row, and it works real well:
1. Get a fake Turkey roll, the size of a big Baloney. Cut it up into small
cubes.
2. Use the equivalent amount of Whole Wheat bread cubed and toasted.
3. Whiz up 1 - 2 cups of cashew cream. ( 1 - 2 cups cashews whizzed in
water )
4. Mix all together and form with hands into the shape of a Turkey. Use
McKays chicken seasoning and some Vegi-sal or whatever you like for
seasoning.
5. Make dow with Whole Wheat flower with no yeast, like a pie crust, and
cover the bird with a 1/4 inch thick layer. Use a little extra to form
into wings and attach to the right place.
Bake for 1/2 to 3/4 of an hour, or until crust is golden brown.
Serve!! Great for sandwiches for days afterwards. What do you call it???
Uh, I call it a "boneless turkey!"
--
abrock@sierranevada.edu And please give The internaut's Kitchen a look at
http://members.aol.com/tahoechef/tik/TIK.html
For thanksgiving recipes (including tofu turkey) go to:
www.goldfever,com/fatbrat/
See over 2000 gardening books,300 vegetarian books, NEW Thanksgiving, and
fall recipes, new articles, and more at: www.goldfever.com/fatbrat/
Vegetarian Worcestershire Sauce
6 tablespoons water
6 tablespoons brown rice syrup
1/4 cup tamari soy sauce
2 tablespoons apple cider vinegar
1 teaspoon barley malt syrup
1 teaspoon ground ginger
1/4 teaspoon garlic granules
1/8 teaspoon cayenne pepper
tiny pinch ground cloves
tiny pinch onion granules
Place all the ingredients in a blender, bowl, or jar with a lid. Blend,
whisk, or shake until the mixture is smooth and the powders are well
incorporated. Store in the fridge: this keeps well.
In the ivu.org domain:
----------------------
http://www.ivu.org - International Vegetarian Union
http://www.ivu.org/articles - Articles Index
(all IVU Members/Partners)
http://www.ivu.org/av - Alliance Vegetarienne (France)
http://www.ivu.org/ave - Asociacion Vegana Espanola
(Spanish Vegan Society)
http://www.ivu.org/avi - Associazione Vegetariana Italiana
(Italy)
http://www.ivu.org/congress - World Events
http://www.ivu.org/evu - European Vegetarian Union
http://www.ivu.org/global - The Global Directory
(everything, everywhere)
http://www.ivu.org/iarm - International Animal Rescue, Malta
http://www.ivu.org/ivi - Internationale Vegetarische
Initiative (Austria)
http://www.ivu.org/jvs - Jewish Vegetarian and Ecological
Society
http://www.ivu.org/mvs - Malaysian Vegetarian Society
http://www.ivu.org/news - IVU News
http://www.ivu.org/ordcross - The Order of The Cross
http://www.ivu.org/oxveg - Oxford Vegetarians (UK)
http://www.ivu.org/tvs - Triangle Vegetarian Society
(North Carolina, USA)
http://www.ivu.org/vuna - Vegetarian Union of North America
http://www.ivu.org/veg-news - Veg-News email list
http://www.ivu.org/wva - Winnipeg Vegetarian Association
(Canada)
http://www.ivu.org/yiv - The Young Indian Vegetarians (UK)
IVU Members and Internet Partners on their own sites:
-----------------------------------------------------
new recipe from the Company's Coming Meatless Cooking cookbook by Jean Pare:
Cheesy Patties
1/3 cup Condensed tomato soup
1 Large egg
1 tsp. Prepared mustard
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 cup Bulgur
1/4 cup Boiling water
1 1/2 cups Dry bread crumbs
2 cups Grated (rennet-free) medium or sharp Cheddar cheese
1/2 Soda cracker crumbs
2 tbsp. Cooking oil
Stir first 5 ingredients will in medium bowl.
Combine bulger and boiling water in small bowl. Cover. Let stand 15
minutes. Add to soup mixture.
Stir in bread crumbs and cheese. Let stand 10 minutes. Shape into
patties. (They're easier to shape if you moisten your hands with water).
Coat patties with cracker crumbs. Brown on both sides in hot cooking oil.
Add more oil if necessary.
Then you can put them on a bun and add your fav fixins or whatever you
like. They're really satisfying and easy to make. Enjoy!
Sociable dish ... put in the center of the table and people can help
themselves with toothpicks.
Serves 4
1 pound tofu, marinated or plain
2 TB rice vinegar
2 TB sugar
1 tsp salt
3 TB smooth peanut butter
1/2 tsp chili flakes
3 TB barbecue sauce
4 cups sunflower oil
2 TB sesame oil
Batter:
4 TB all-purpose flour
2 eggs, beaten
4 TB milk
1/2 tsp baking powder
1/2 tsp chili powder
1. Cut tofu into 1-inch triangles. Set aside.
2. Combine the vinegar, sugar and salt in a saucepan. Bring to a boil
and then simmer for two minutes. Remove from the heat, and add the
peanut butter, chili flakes, and barbecue sauce.
3. To make the batter, sift the flour into a bowl and make a well in
the center. Add the eggs and draw in the flour, adding the milk slowly.
Stir in baking powder and chili powder.
4. Heat both oils in a deep-fryer or large saucepan until a light haze
appears on top.
5. Dip the tofu triangles into the batter and deep-fry until
golden-brown. Drain on paper towels.
6. Serve with the peanut sauce.
Hint: You may find it easier to pick up the tofu triangles on a fork or
skewer in order to coat them in batter before placing them in the hot
oil.
Bulgur Wheat Meatloaf
1 cup uncooked bulgur wheat
2-1/2 cups boiling water
1/4 cup soy sauce
1-1/2 cups TVP
1-1/2 cups warm water
2 eggs or egg replacer
1-1/4 minced cups onion
1/3 cup minced green bell pepper
1/4 cup minced carrots
1 tbsp finely chopped parsley
1-6oz can tomato paste
1 pkg gravy mix (mushroom, brown, etc.)
2 tbsp flour
1 tbsp garlic powder
Pour 2-1/2 cups boiling water over the bulgur wheat, add the soy sauce.
Cover and let stand untill the water is soaked up (45 min.) Add tomato
paste and blend well. Pour 1-1/2 cups warm water over the TVP. Let stand
15 min. Mix carrots, onion, bell pepper and parsley in large bowl with
"eggs", gravy mix, garlic powder, and flour, blend well. Drain the excess
water from the TVP, add this along with the bulgur mixture to the
vegetable mixture. Blend well. Press into a greased and floured pan and
bake for 1 hour at 350. Let cool. Cut edges with knife and turn onto
platter.
-----
Well, let's see if I can do this since I make almost all of my food from
memory. I hardly write things down. For my black bean burgers I start
with two cups of dried balck beans and soak them overnight. After
soaking, rinse the beans, add fresh water(about two inches above bean
level) and cook the beans until they are very mushy. Drain and rinse the
beans and return to the pot. Add whatever spices you happen to prefer 1/2
teaspoon at a time. I usually add a cajun or creole spice blend, garlic
powder and onion powder. I experiment a lot that's why my recipes are
different every time I make something. Mash the beans until you get to
almost a paste. Then add chopped onion, green peppers, salsa, chopped
green chiles and mix it all together. At this point is where you'll add
flour to the mixture until you get to a very thick mix that will form into
patties that hold their shape. If the mixture is too thick add more salsa
or hot sauce. If it is too thin add more flour. You can also add dry
oatmeal instead of or in addition to the flour. Don't be afraid to use
different chopped veges or spices to the mix. My thought is that as long
as it forms a patty it should taste ok. That's my bean burger. You
can also use any kind of bean as a base. The vegetable burger is even
easier to make if you have a food processor. I basically gather about
five potatoes, two onions, two or three zucchini, four large carrots,
three long pieces of celery and shread all of them together. Alternate
the veges through the processor so the mix is evenly blended. Take this
mix and squeeze the excess water out while transferring to another bowl.
Mix the veges with(again) your favorite herbs or spices and some fresh
minced garlic. Then mix all of this with either or both, flour or
oatmeal. You'll want to use flour unless you have LOTS of oatmeal on
hand. Mix until you can form into patties and either cook in a non
stick pan or freeze patties until ready to thaw and use. I'll get you one
of my nut burger recipes another day. Gotta get my notebook out for that
one and I put it in a SAFE place so you know it's hopelessly lost. ha ha.
I'll try to write out more coherent and specific directions if any body
wants more variations.
Here's one, from The Vegetarian Table: American cookbook. Haven't had the
chance to try it yet, but it looks both simple and delicious.
* Exported from MasterCook *
Creamed Cabbage with Dill
Recipe By : Deborah Madison/The Vegetarian Table: America
Serving Size : 4
Categories : American, Vegetable Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cabbage -- cored and chopped
salt -- to taste
freshly ground black pepper -- to taste
1 cup light cream
2 tbsp dill (can substitute 1 tbsp dill seeds) -- minced
Core the cabbage and chop the leaves into squares about an inch or so
across. Bring a large pot of water to a boil and add salt to taste and the
cabbage. Boil, uncovered, for 3 minutes. Drain and rinse with cool water,
then press out as much water as you can from the leaves.
About 30 minutes before eating, put the cabbage in a wide skillet with salt
and pepper to taste, the cream, and the dill. Bring to a boil, then reduce
the heat to low, cover, and stew gently until the cabbage is tender, about
20 minutes. The cream won't cloy because of the water in the cabbage, but
will end up as a thin, flavorful sauce. Serve hot.
- - - - - - - - - - - - - - - - - -
******
Egyptian Red Stew
1/2 cup water
1/2 tablespoon olive oil
1 red pepper, coarsely chopped
1 onion, chopped
1 eggplant, peeled and chopped
2 green chiles, sliced
1/2 head cauliflower, coarsely chopped
1/2 tablespoon each: coriander and cardamom powder
1/2 teaspoon curry powder
2 teaspoons sweet basil
a few threads of saffron, or 1/2 teaspoon american saffron
1 28 oz can of plum tomatoes, chopped
1 can garbanzo beans.
2 cups filtered water
2 garlic cloves, pressed
Sautee first 5 veggies in water/oil mixutre, in a large cast-iron or
stainless steel soup pot, stirring for 5 minutes or so.
Add spices, stir to coat evenly then add remaining ingredients except
garlic. Simmer covered for 15 minutes.
Stir in garlic. Simmer a few minutes longer before serving.
Can be served on its own, or with rice.
******
Cauliflower Bisque (vegan)
5 celery stalks, chopped
1 large head of cauliflower, chopped
1 onion, chopped
1 small carrot, chopped
2 cups water or good veggie stock
1 garlic clove
1/2 tablespoon caraway seeds (optional -- I don't use 'em)
1/2 tablespoon dill weed
1 tablespoon liquid aminos (or Bragg, or half soysauce half water)
1 tablespoon lemon juice
cracked black pepper and cayenne to taste.
Bring water (stock) to a boil, steam the veggies until tender. Puree
the veggies with some of the water in a food processor or blender,
adding spices. Transfer back to the pot and thin down with water or
stock as needed. Adjust seasonings to taste.
Since I'm not totally watching fat and sodium intake, I sometimes
sautee the onion and celery in 1 tablespoon of olive oil with a little
pinch salt. Bigger flavours, that way
Channa Dal Masalewali
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Indian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Channa dal
2 tablespoons Chilli powder
1 tablespoon Gram masala
Salt to taste
Oil for frying
-----TARKA-----
1 teaspoon Sesame seeds
2 tablespoons Mustard seeds
Curry leaves
Green chillies -- chopped
2 tablespoons Oil
Lemon or lime juice
Soak the dal overnight. Drain the water and lighly pat dal
dry. Heat the oil to smoking point. Add a handul of dal at
a time and fry until light brown. Drain uning a perforated
spoon and place on a paper towel to absorb any excess oil.
Add the salt, chillie powder and garam masala and mix well.
To make the tarka, heat the two tablespoons of oil and when
hot add the mustard and sesame seeds. As soon as they pop
add the curry leaves and chopped chillies and pour this
over the dal. Squeeze some juice on top and mix all
ingredients thoroughly. Pour over the slightly cooled dal.
This dal is a lovely crunchy snack which can be eated at
teatime or served with drink.
*********** Notes on TARKA: also called vaghar or bhaghar,
ghee or oil is heated spices added to it and this is poured
over the prepared dish, often as a garnish.
From: Indian Regional Cookery by Meera Taneja (pub. Mills &
Boon Ltd in London, Sydney, Toronto) Typed by: Joell Abbott
8/94 Submitted By JOELL ABBOTT On 08-14-94.
>Tofu Not-a-Turkey
>From PETA's new cookbook, "Cooking with PETA"
>
>6 lbs. firm tofu
>
>Basting liquid:
>
>1/2 cup sesame oil
>1/4 cup soy sauce
>
>Cornbread stuffing:
>
>1 cup diced onions
>1 cup diced celery
>1 Tbsp. sesame oil
>3 cups cubed whole wheat bread
>2 cups cubed corn bread
>1 tsp. parsley
>1/2 tsp. sage
>1/2 tsp. thyme
>1/2 cup vegetable broth
>salt and pepper to taste
>1/2 cup walnuts or pecans (optional)
>
>One hour before cooking, mash the tofu and pack into a colander lined
>with cheesecloth or a clean towel. Place the colander over a large
>bowl to catch the liquid from the tofu. Weigh it down with a heavy
>object such as a can or a jar on top of a plate.
>
>To make the stuffing, saute the onion and celery in the sesame oil.
>Mix the seasonings into the cubed bread. Combine everything, adding
>enough vegetable broth to moisten. Add nuts if desired.
>
>Preheat the oven to 400 degrees.
>
>Press the tofu with your hands to form a hollow center, fill with the
>stuffing mixture, and press down. Flip the tofu onto an oiled baking
>sheet. Remove the towel or cheesecloth. Baste with the sesame oil
>and soy sauce mixture, cover with foil, and bake for one hour. Remove
>the foil, baste again, return to the hot oven, and bake 1/2 to 1 hour,
>or until golden. Transfer to a serving platter and serve with gravy.
GREEN BEANS STEWED WITH ONIONS, TOMATOES, AND DILL
This way of cooking green beans is ideal for the kind of green beans
we find in supermarkets, the rather long Blue Lakes or Kentucky Wonders,
which require more than a dip into boiling water. The beans are cooked
over thinly sliced garlic and onions, with chopped tomatoes and herbs
on top. They cook slowly and emerge tender, with the sweet taste of
the onions and the lively bite of the tomatoes and herbs.
Any kind of onion can be used, but large boiling onions, thinly sliced
into rings, are particularly nice. Use fresh tomatoes, if they're ripe,
or canned tomatoes. This recipe calls for dill, but basil and marjoram
would also be good choices.
Makes 4 servings
1 pound green beans or a mixture of green and yellow wax beans
8 boiling onions, about an inch and a half wide
2 tablespoons virgin olive oil
1 large garlic clove, thinly sliced
pinch of cumin seeds or dried cumin
salt
1 cup canned tomatoes, chopped, or 2 large fresh tomatoes,
peeled, seeded, and chopped
1 tablespoon chopped fresh dill or 1/2 teaspoon dried
1 tablespoon chopped parsley
tomato juice or water
Choose beans that are bright and firm. The smaller ones will be less
fibrous. Top and tail them, then cut into pieces about 1 1/2 inches
long and wash them well. Peel the onions and slice them into rounds.
Warm the olive oil and add the onion, garlic, and cumin seeds. Cook
over a gentle heat for several minutes, until the onions begin to
soften. Salt lightly then add the beans; cover them with the chopped
tomatoes and herbs. Add several tablespoons tomato juice or water,
cover the pan tightly, and cook over medium heat until the beans are
tender, about 15 minutes.
--p 182 _The Savory Way_ by Deborah Madison (New York, Toronto,
London, Sydney, Auckland: Bantam Books, 1990) ISBN 0-553-05780-4.
RUFFLE-EDGED PASTA WITH CAULIFLOWER AND PARSLEY SAUCE
Can be prepared in 45 minutes or less.
2 1/2 cups packed fresh parsley leaves (preferably flat-leafed)
2/3 cup olive oil
1 large head of cauliflower (about 2 1/2 pounds), cut into 1-inch flowerets
and the stems sliced thin
1 pound gigli del gargano (ruffled-edged, cone-shaped pasta, available at
some Italian markets) or rotelle (corkscrew-shaped pasta)
1 cup pimiento-stuffed olives, chopped fine
In a blender puree the parsley with the oil. In a large steamer set
over boiling water steam the cauliflower, covered, for 5 minutes, or
until it is just tender. While the cauliflower is steaming, in a
kettle of boiling salted water boil the pasta until it is al dente and
drain it well. In a large bowl toss the pasta with the parsley sauce,
the cauliflower, the olives, and salt and pepper to taste.
Serves 4 to 6
Gourmet
February 1993
For a change, I recommend using a little oil to saute the onion in
this recipe - I think it is worth it.
Kate
------------------------
* Carrot & Lentil Pate *
------------------------
This recipe is slightly adapted from Cas Clarke's 'Vegetarian Grub on a
Grant'.
Fills 6 sandwiches
100g (4oz) split red lentils
100g (4oz) carrot - 1 medium
1 stock cube
1 tsp olive or vegetable oil (optional)
1 medium onion or 1 small leek
2 cloves garlic
juice of 1/2 lemon, or to taste (optional)
1 tsp dried thyme or other dried herb to taste
1. Wash the lentils, then put in a pan with 500ml (18 fl oz, 2 1/4
cups) cold water. Bring to the boil (keep an eye on it or it'll boil
over) then simmer uncovered for 10 minutes, or until the lentils are
beginning to soften and break up. If your lentils are old this will
take *ages*, so go and buy some new ones.
2. Meanwhile, grate the carrot and chop the onion (or leek) and garlic
as finely as possible.
3. When the lentils are at the stage described above, add the carrot,
stock cube and dried thyme to the pan. Mix well and continue to cook
for 10 minutes, or until the lentils are cooked to your satisfaction,
adding more water if it gets too dry.
4. While the lentils are cooking, fry the onion and garlic in the oil,
or in vegetable stock if you prefer, until just beginning to brown.
5. When everything is cooked, mix the onions and garlic into the
lentils. Mix well, then add lemon juice to taste if using, and season
to taste with salt and black pepper. Chill 1 hour before using.
--
Kate L Pugh
http://users.ox.ac.uk/~corp0141/index.html
Spaghettini with Roasted Fennel & Mozzarella
(Ovo-lacto)
2 medium bulbs fennel, washed and trimmed
1 head garlic, cloves peeled and , if large, halved
1 Tablespoon fennel seeds, chopped
1/4 cup extra virgin olive-oil
4 canned plum tomatoes, chopped (2/3 cup)
1/4 teaspoon dried chile flakes
salt and freshly ground black pepper to taste
1/2 lb. of spaghettini
1 cup loosely packed basil leaves
1/2 cup fresh mozzarella, cut into cubes
1/3 cup freshly grated parmesan
Heat the oven to 450 F. Cut the fennel bulbs into quarters through
their cores. With a chef's knife, cut out each core, set the wedges
cut side down, and cut them into 1/8 inch slices. In a shallow
ovenproof dish or baking pan, toss the fennel with the garlic, fennel
seeds, half of the olive oil, the tomatoes, chile flakes, salt and
pepper. Spread the mixture evenly in the bottom of the pan. Roast
without sirring until the fennel is limp and somewhat browned, 35 - 40
minutes.
When the fennel is just cooked, cook the spaghettini until al dente,
drain it and return it to its pot. Add the roasted mixture to the op
and toss. Add the remaining olive oil. Tear the basil into pieces
and add it to the pot. Just before serving, toss with the mozzarella
and parmesan. Serve immmediately with extra parmesan on the table.
Variation: I think I'll try it using montarey jack with jalpeno
peppers and reduced amount of pepper flakes instead of mozzarella and
pepper flakes.
regards,
Spooky
On Sun, 25 Jan 1998 , in rec.food.veg.cooking you wrote:
>So on to the Jamaican Jerk Tofu Dinner........ Then using Jamiacan
> Jerk marinade from The Spice House ..... They do mail order
Do you have an address
>My local Health food stores sells baked flavored tofu. Any one know
>how to do this? It's too expensive to buy regularlly.
I'm not sure if we're talking about the same thing but it's pretty
easy to make any kind of flavored baked Tofu. First freeze the tofu
then thaw and squeeze out the water, a step that allows the tofu to
absorb the marinade better. Then create a marinade of whatever taste
you want. Afterwards one can either bake it in a hot oven about 20
minutes per side or else microwave it on high for about two to three
minutes per side.
Here's a recipe for spicey peanut Tofu.
Spicy Peanut Tofu
Freeze 1 pound of firm tofu for at least several days, thaw, squeeze
out and cut into 1-inch cubes. Place tofu in a large baking dish.
Saute together until onions are transparent:
2 tablespoons oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1/2 cup coarsely chopped peanuts
6 cloves garlic, crushed
Stir in:
1 6-oz. can tomato paste
1/3 cup peanut butter
1/3 cup soy sauce
1/3 cup hot water
1/4 cup sesame oil
1/4 cup apple juice
2 tablespoons honey
1 tablespoon rice wine vinegar
1 teaspoons fresh grated ginger root
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon red pepper flakes
1 teaspoon garlic/pepper
Bring to a boil. Reduce heat and simmer for 10 minutes. Pour one cup
of sauce over tofu cubes and squeeze in well (reserving the remaining
sauce).
Marinate for at least one hour, turing the tofu .
Bake tofu at 375 degrees for 30 minutes. Either containerize and
refrigerate the tofu for later consumption or serve it over rice
topped with remaining sauce. The peanut sauce can be thinned out and
used as a sauce on other veggies in its own right.
On Sun, 25 Jan 1998 02:32:44 GMT, Kelson@Ameritech.net (Chicago Jo)
wrote:
>My local Health food stores sells baked flavored tofu. Any one know
>how to do this? It's too expensive to buy regularlly. ( Baked
>flavored = 2.50 Plain tofo .89)
These were posted to the Vegan-L list some time ago. Not sure they're
what you're looking for but they look promising.
Date: Tue, 25 Oct 1994 01:33:55 -0400
From: "J.L. Trizzino"
Subject: Marinated Baked Tofu
Marinated Baked Tofu
1 lb. firm tofu
1/4 C tamari (soy sauce will work also)
1 tsp grated ginger
1/2 medium onion (or scallion, chopped
1 Tbs lemon juice or vinegar
1-3 cloves garlic; minced (optional)
Slice tofu into thin slices, 1/3 - 1/4 in. thick and put into a
marinating container that can be sealed and flipped over. Pour the
marinating ingredients over the tofu and marinate in the refrigerator
several hours or overnight, turning occasionally.
Place the slices on a baking sheet, drizzle with some of the marinade
and bake at 325F for approximately 45 minutes to 1 hour. Every twenty
minutes or so, flip the slices over and sprinkle with more of the
marinade. Cook until the slices are firm. You can also continue baking
until the slices are crunchy, which is an alternative way to make this
recipe.
This recipe can also be made teriyaki style by omitting the lemon
juice and using a sweetener. I used about a 1/2 cup of maple syrup and
was very happy with the results.
From the Macrobiotic Community Cookbook, by Andrea Bliss Lerman, c.
1989
--------------------------------------------
Date: Tue, 25 Oct 1994 17:00:11 EST
From: Chris
Subject: Baked tofu, modification
1 lb. tofu with water wrung out
2 Tbsp tamari
5 Tbsp frozen apple juice concentrate
2 tsp powdered ginger
1 1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup nutritional yeast
Blend in food processor, spread out, bake covered 1/2 hr @ 350 F.
-----------
To respond privately substitute "yahoo" for "desert"
I need an recipe that uses avocadoes and is not guacamole.
Also, I have published many recipes from this rec.food.veg.cooking,
rec.food.recipes, and the lists vegfood and veglife at
http://weber.u.washington.edu/~caitzs/recipes.dir/
They are all text files and are growing every day! If you want me to
publish any recipes, send them to me (preferably not as an attachment).
This one is from me ;-) There haven't been many recipes recently, so I
thought I would post a few to get things going again.
Kate
---------------------------------------
* Green Pepper & Tomato Curry (VEGAN) *
---------------------------------------
This recipe comes from Kumud Shah's Quick After-Work Indian Vegetarian
Cookbook. I've adjusted it very slightly to change the amount of sauce
and reduce the oil - I find this amount is plenty.
The tomatoes should break down into a smooth sauce - don't
expect them to remain whole! Measure out the spices before you begin
cooking.
* Serves 2 *
1 1/2 (sweet) green (bell) peppers
300g (10oz) ripe tomatoes
1 tsp sunflower oil, or other tasteless vegetable oil
1 tsp cumin seed
1/4 tsp salt
1 1/2 tsp mild chilli powder
1/4 tsp turmeric powder
4 tsp dhana jheera (recipe below)
1/2 tsp garam masala (recipe below)
1 tsp brown sugar
1. Peel the tomatoes if you can be bothered - if you don't, you'll get
pieces of tomato skin in your sauce, but they'll be quite big and easy
to pick out. I think they add a little extra flavour as well.
2. Cut the bell pepper and tomatoes into large chunks - peppers about
1 inch squares and tomatoes into quarters.
3. Heat the oil in a wide pan and add the cumin seeds. Stir about,
then add the green pepper and saute for 2-3 minutes.
4. Add the tomatoes and cook, stirring, for 5 minutes, mashing them
down as they soften.
5. Add the salt, chilli powder, turmeric, dhana jheera, garam masala
and brown sugar. Stir well, then simmer, covered, for 7 minutes, or
until the pepper is cooked to your liking. Best served at once.
----------------
* Dhana Jheera *
----------------
I learnt about this spice mixture from Kumud Shah's Quick
After-Work Indian Vegetarian Cookbook. According to her, it is used in
fairly large quantities to flavour and thicken curries.
* Makes about 1 tbsp *
2 tsp ground coriander seed, or 1 tbsp whole coriander seed
1/2 tsp ground cumin, or 1 tsp whole cumin seed
1. If using the whole spices, roast them over a low heat in a dry
frying pan (ie, no oil) until they start to smell nice. Remove from
the heat and grind together.
2. If using ready-ground spices, just mix them together.
----------------
* Garam Masala *
----------------
This is my favourite garam masala recipe - if I tried to list all
the books that helped me come up with it there'd be more space taken
up by that than the actual recipe. If you don't have one or two of the
spices listed here don't worry - just leave them out and you'll still
get a recognisable garam masala.
If you don't have the equipment to grind your own spices, experiment
with mixing together as many of the spices below as you can find
ready-ground, in roughly the same proportions.
* Makes about 2 tbsp *
2 tsp coriander seed
2 tsp cumin seed
1 tsp black peppercorns
1/2 inch cinnamon stick
1/2 tsp cloves
1 tsp green or brown cardamom pods
1-2 bay leaves
1. Cut open the cardamom pods and remove the seeds. Discard the pods
and the funny stuff around the seeds. Break the bay leaves up into
small pieces.
2. Roast everything together over low heat in a dry (ie no oil) frying pan -
nonstick is best - until they start to smell nice.
3. Remove from the heat and grind together in a coffee grinder.
--
Here's another recipe. This is Indian-style, like the last one I
posted. The recipes for dhana jheera and garam masala are in a
previous post, called RECIPE: Green Pepper & Tomato Curry (VEGAN).
Kate
------------------------------------------
* Stirfried Aubergine (Eggplant) (VEGAN) *
------------------------------------------
Recipe slightly adapted from Kumud Shah's Quick After-Work Indian
Vegetarian Cookbook.
* Serves 2 *
1 medium aubergine (eggplant) - about 300-350g (10-12 oz)
1/2 medium onion
1/2 tsp sunflower oil, or other flavourless vegetable oil
1 tsp cumin seed
1 tsp grated fresh ginger root
1 mild green chilli
1/4 tsp salt
1/2 tsp mild chilli powder
1/2 tsp garam masala (recipe in previous post)
2 tsp dhana jheera (recipe in previous post)
1/2 tsp sugar
* To Garnish *
a few fresh coriander (cilantro) leaves
1. Wash the aubergine and make a few long slits on the outside. Place
under a hot gas grill, turning once or twice, until soft and tender
(about 15-20 minutes). Peel and chop into large cubes.
2. While the aubergine is cooking, chop the onion, deseed and chop the
chilli, and measure out the spices.
3. Heat the oil. Add the cumin seeds and stir, then add the onion and
saute until brown.
4. Add the ginger, chilli, salt, chilli powder, garam masala, dhana
jheera and sugar. Mix in the aubergine cubes and stirfry for 7-10
minutes. The longer you cook it for, the more the aubergine will
disintegrate.
5. Garnish and serve.
On Sat, 07 Feb 1998 02:49:40 -0800, Liam wrote:
>> Recently I had a sweet potato chili which i loved. It got me
>> interested in cooking with sweet potatoes. I've found many reciepes
>> that use them, but most also incorporate fruits like pinneapple or
>> mango. While i like fruits, they are not always available or
>> inexpensive in the midwest. Any sweet potato suggestions that do not
>> involve fruit?
>
MOROCCAN SWEET POTATO STEW
1 1/2 cups chopped onion
2 cloves minced garlic
1 tsp. tumeric
3/4 tsp. cinnamon
1/2 tsp curry powder
1/2 tsp cumin
1/4 tsp nutmeg
1/4 tsp red pepper flakes
1/2 tsp salt
1/2 tsp pepper
2-3 sweet potatoes- peeled and cubed
1 med red bell pepper chopped coarsely
1 small eggplant cubed
1/2 cup vegetable broth
1 can garbanzo beans, drained
1 can sliced or diced tomatoes, undrained
1/2 cup raisins
chopped cilantro as garnish
1. combine onions and garlic a little water if needed and cook
covered until tender (about 10 mins)
2. stir in next 8 items and cook for 3 minutes.
3. stir in next 4, bring to boil, reduce to simmer, cover, 5 mins.
4. add next 3 simmer covered, until sweet potatoes are tender (about
35 mins).
5. Sprinkle cilantro garnish and serve.
Actually, when I tried this, I thought that the chickpeas (garbanzos)
cooked down too much. Although this gave the stew a rather pleasant
'stickyness', I think I will add them later next time. I also left out
the raisins. (Sorry, I can't remember where this originally came from
- the Vegetarian Society (UK) I think!)
Here's an old recipe from the Vegetarian Times:
Any Bean Sandwich Spread
serves 6
1 1/2 cups cooked beans of choice
2 tablespoons grated onion
1 teaspoon fresh lemon juice
1/2 teaspoon dried thyme or sage
1/2 cup plain yogurt, soy or regular
1/2 teaspoon salt
1 tablespoon honey (or brown rice syrup)
Mash the beans thoroughly. Mix in the remaining ingredients and chill.
===
>I see a lot of requests for names of vegetarian restaurants in locations
>throughout the United States. Below is an URL that I find helpful.
>
>http://www.veg.org/veg/Guide/USA/Restaurant_Chains.html
>and
>http://www.veg.org/veg/Guide/USA/
>
Unfortunately getting hopelessly out of date as it has not been updated
for over two years. The following URLs for the Global Directory include
links to all sections of that and much, much more:
World: http://www.ivu.org/global
North America: http://www.ivu.org/global/northam
Europe: http://www.ivu.org/global/europe
John
--
http://www.ivu.org - International Vegetarian Union
http://www.ivu.org/evu - European Vegetarian Union
http://www.ivu.org/vuna - Vegetarian Union of North America
Header altered to prevent spam - email address on web pages
I just put up a new vegetarian page. Lots of recipes and links.
check it out at:
http://www.hooked.net/~ryokan
ryokan@wenet.net
Spaghettini with Roasted Fennel & Mozzarella
(Ovo-lacto)
2 medium bulbs fennel, washed and trimmed
1 head garlic, cloves peeled and , if large, halved
1 Tablespoon fennel seeds, chopped
1/4 cup extra virgin olive-oil
4 canned plum tomatoes, chopped (2/3 cup)
1/4 teaspoon dried chile flakes
salt and freshly ground black pepper to taste
1/2 lb. of spaghettini
1 cup loosely packed basil leaves
1/2 cup fresh mozzarella, cut into cubes
1/3 cup freshly grated parmesan
Heat the oven to 450 F. Cut the fennel bulbs into quarters through
their cores. With a chef's knife, cut out each core, set the wedges
cut side down, and cut them into 1/8 inch slices. In a shallow
ovenproof dish or baking pan, toss the fennel with the garlic, fennel
seeds, half of the olive oil, the tomatoes, chile flakes, salt and
pepper. Spread the mixture evenly in the bottom of the pan. Roast
without sirring until the fennel is limp and somewhat browned, 35 - 40
minutes.
When the fennel is just cooked, cook the spaghettini until al dente,
drain it and return it to its pot. Add the roasted mixture to the op
and toss. Add the remaining olive oil. Tear the basil into pieces
and add it to the pot. Just before serving, toss with the mozzarella
and parmesan. Serve immmediately with extra parmesan on the table.
Variation: I think I'll try it using montarey jack with jalpeno
peppers and reduced amount of pepper flakes instead of mozzarella and
pepper flakes.
===
The Potato Recipe Page http://www.panix.com/~donwiss/potato/
===
You are welcome to try the Spicy Szechuan Tofu recipe in our Vegan
Recipe Collection at
http://outland.cyberwar.com/~opisica//Default.htm.
===
http://www.fabulousfoods.com
I also have a great Shepherds Pie recipe. Give it a try at:
http://www.barricks.com/vegetarian.html
===
There is a wonderful little book called 'Vegetarian Burgers' by Bharti
Kirchner, ISBN 0-06-95115 that has a number of good recipes that can be
frozen. One problem with the quickly reheated part is that it is difficult
at home to make them as thin as the GardenBurger and still hold together.
This is one i particularly like:
1 Tbsp canola oil
1 cup diced onion
1 Tbsp minced garlic
1 jalapeno or other hot pepper, seeded and chopped
1 red bell pepper, seeded and coarsly chopped
1 Lb mixed fresh mushrooms
2 Tbsp hoisin sauce
1 cup cooked white basmati or other long grain rice
1/4 cup pecans, toasted and ground to a course powder
1 1/2 cup bread crumbs
Heat oil in a large skillet. Cook onion and garlic until onion is lightly
browned. Add Jalapeno, bell pepper, and mushrooms. Lower heat and cook for
10-15 minutes until vegetables are tender. Add hoisin sauce and mix well.
Continue cooking until sauce is thick. Place this mixture along with the
rice into a food processor and pulse several times until ingredients are
thoroughly blended. Transfer to a large bowl and add pecans and bread
crumbs. season to taste with salt and pepper. Form into patties and either
cook or freeze.
I have a very similar recipe which works well. I have tried many veggie
burger recipes but these simple ones seem to stick better.
Sue
TVP Bean Burger
1 cup TVP granules (soy protein product)
1 scant cup boiling water
1 tbsp tomato paste
1 19 oz can pinto beans, drained and rinsed
Red kidney beans can be substituted
1/4 cup whole wheat bread crumbs
2 cloves garlic, finely minced
1 tsp oregano
2 tbsp tahini paste
1 tbsp soy sauce
1 tsp sugar
salt and pepper to taste
whole wheat flour for dusting
Pour boiling water over TVP and tomato paste in a bowl. Stir and let rest
for 10 minutes. In
food processor, combine TVP mixture and remaining ingredients except for
flour. Pulse until
mixture is almost a puree. Dust hands with flour and shape mixture into 6
burgers. Dust
them lightly in flour. Layer the burgers with sheets of waxed paper and
refrigerate for a least
one hour. Cook on a grill covered with foil for about 10 minutes on each
side or fry in pan at
medium high for about 5 minutes each side.
wierdwolf@webtv.net wrote in message
<6ff6j9$pr9$1@newsd-113.bryant.webtv.net>...
Bean Burgers
2 cups cooked beans
1 egg
4 tablespoons sesame (if desired)
With fork, mash beans. Add egg and mix with fork until well combined.
Form into patties and coat with sesame seeds.In fry pan, fry in hot oil
over medium het until brown on both sides,about 15-20 mintues.
I found a 'quickie' rice milk recipe in one of my vegn books. I don't remember
which one at the moment, but I promise to post the title since its a good book
(from what I've made so far!)
I make this rice milk to use in recipes since store bought rice milk is too
expensive to use.
Boil 2 cups of water in a medium saucepan:
Add, 1 cup uncooked short grain brown rice, return to a boil, then let it
simmer for 45 minutes
Put the cooked rice in a blender with 2 cups of hot water and blend until it's
smooth.
I add vanilla extract too to give it some flavor. You could also add a tbsp of
molasses (it adds a yummy flavor and is a great source of iron!)
Beth