My friend and I are making chinese mooncakes for our class. Both of us really want an easy way of making chinese mooncakes. Are there any recipes that don't have to do with lotus seeds, and red bean paste? Any recipes would be thanks. I will give 10 points to the easiest, most delicious recipe. Thanks! BYE!Recipes for delicious chinese mooncakes?
Easy Chinese Moon Cakes
Ingredients:
鈥?1/4 cup sugar
鈥?2 egg yolks
鈥?1/2 cup salted butter
鈥?1 cup all-purpose flour
鈥?1 cup strawberry (or your favorite) jam (traditionally
red bean paste is used so if you want a more authentic
version, you can use a can of red bean paste instead of
the jam).
Directions:
1. Preheat the oven to 375 degrees.
2. Combine the butter, sugar and 1 egg yolk and stir.
3. Mix in the flour.
4. Form the dough into one large ball and wrap it in
plastic wrap.
5. Refrigerate dough for half an hour.
6. Unwrap the chilled dough and form small balls in the
palms of your hand.
7. Make a hole with your thumb in the center of each
mooncake and fill with about half a teaspoon of jam.
8. Brush each cake with the other beaten egg yolk and place on a cookie sheet. (We didn't have a brush to
do this, so skipped the brushing step)
9. Bake for about 20 minutes or just until the outside edges are slightly brown
10. Makes 24
I have never had chinese moon cakes but I found this recipe and it looked simple enough. Good luck!
Thursday, December 24, 2009
Any delicious recipes for Thanksgiving??
any suggestions for a dish to take over to my Fiances dads house? Something that they will never forget?Any delicious recipes for Thanksgiving??
Sweet potato biscuits...everyone always loves these, especially with butter and honey. They aren't too hard to make either.
MAKES 1 DOZEN BISCUITS
Sweet potato makes these biscuits dense, sweet and moist. Delicious with roasted or grilled meats or simply slathered with butter and honey, they're a must for holiday tables.
ingredients
* 1 2/3 cups unbleached all-purpose flour
* 1 tablespoon light brown sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 6 tablespoons cold unsalted butter, cut into pieces
* 1 sweet potato (10 ounces)--baked, peeled and pureed
* 1/4 cup cold half-and-half
* 2 tablespoons sesame seeds
directions
1. Preheat the oven to 425掳. Line a baking sheet with parchment paper.
2. In a bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together.
3. Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.Any delicious recipes for Thanksgiving??
Kings Arms Tavern Sweet Potatoes
3-pounds sweet potatoes
戮-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
陆-teaspoon nutmeg
录-teaspoon salt
1-cup milk
Preheat oven to 400潞
Grease 1陆 quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
Stir in all the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
Bake at 400潞 for 30 minutes.
PUMPKIN can be substituted for the sweet potatoes and it comes out well.
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Lime Jell-O Mold
1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
1 16 ounce container of Cool Whip or fresh whipped cream
Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.
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Cranberry Relish
4 1/2 to 5 cups
Prep: 10 minutes
Cook: 10 minutes
Ingredients
24 oz. fresh cranberries (6 cups)
1 cup full-bodied red wine or cranberry juice
1-1/2 cups granulated sugar
1 cinnamon stick
1 Tbsp. finely grated orange zest
Directions
1. Wash cranberries; drain. Remove any spoiled berries. In a wide nonreactive skillet combine wine, sugar, 1/4 tsp. salt, and cinnamon stick. Bring to simmer, stirring to dissolve sugar; cook one minute. Add the cranberries; cook, stirring constantly, until they begin to pop, 3 to 5 minutes. Add orange zest; cook a few seconds longer. Remove from heat. Cool. Remove cinnamon stick. For thicker relish, smash berries slightly with back of spoon. Makes 16 to 20 (1/4-cup) servings.
2. Note: Relish can be made up to 1 week in advance. Store, covered, in refrigerator.
**************************************鈥?br>
Cranberry Sorbet
Prep: 15 min.
Freeze: 2 hr. plus overnight
Ingredients
1-1/2 cups water
3/4 cup sugar
2 cups cranberries
Directions
1. Line the inside of an 8x4x2-inch loaf pan with plastic wrap; set aside. In a medium saucepan, combine water, sugar, and cranberries. Cook over medium heat until mixture just boils, stirring to dissolve sugar. Remove from heat. Cool slightly. Pour, half at a time, into a blender or food processor. Cover and blend or process until mixture is nearly smooth. Strain through a fine mesh sieve (should have 2 to 2-1/2 cups sieved cranberry mixture).
2. Pour sieved mixture into lined loaf pan. Cover and freeze for 2 hours or until mixture is nearly frozen. Stir well, scraping frozen mixture from sides of pan. Spread mixture evenly. Cover and freeze overnight.
3. To serve, let stand at room temperature for 5 to 10 minutes. Spoon into dessert cups or dishes.
4. Makes 8 to 10 servings
Nutrition facts per serving:
Calories 82
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Ginger-Lime Cranberry Sauce
Start to Finish: 20 min.
Ingredients
1/2 cup sugar
1/2 cup pure maple syrup or maple-flavor syrup
1/2 cup water
1-1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
1 12-ounce package fresh or frozen cranberries
1 teaspoon minced fresh ginger
Directions
1. In a medium heavy saucepan, stir together sugar, maple syrup, water, lime peel, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until sugar is dissolved.
2. Stir in cranberries. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, about 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally. Cool. Makes 12 servings.
3. Make-Ahead Tip: Prepare sauce as directed; cool. Transfer to an airtight container and chill for up to 3 days. Let stand at room temperature for 30 minutes before serving.
autumn trifle with roasted apples, pears, and pumpkin-caramel sauce
Cinnamon pastry cream
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin
Roasted Fruit
3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
Assembly
3 1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice
Preparation
For cinnamon pastry cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
For pumpkin-caramel sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For roasted fruit:
Preheat oven to 400掳F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
For assembly:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
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Artichoke %26amp; Herb Tarts
Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Cool: 5 minutes
ingredients
1 pkg. (17.3 ounces) Pepperidge Farm庐 Puff Pastry Sheets (2 sheets)
1 pkg. (8 ounces) cream cheese, softened
1 cup shredded mozzarella cheese (4 ounces)
1 cup freshly grated Parmesan cheese
1 can (14 ounces) artichoke heart, drained and chopped
1/2 cup diced roasted sweet red pepper
1/4 cup chopped fresh parsley
directions
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400掳F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.
Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.
Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.
Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
Time-Saving Tip: Use 1/2 cup of shelf-stable grated Parmesan cheese for the fresh cheese.
Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.
--------------------------------------鈥?br>
Vegetable Cheese Strudel
Thaw: 30 minutes
Prep: 25 minutes
Bake: 25 minutes
Serves: 6
This meatless main dish has a fine selection of vegetables鈥攅ggplant, mushrooms, bell peppers, onion, garlic and basil as well as melted mozzarella cheese鈥攚rapped up in a golden brown Pepperidge Farm庐 Puff Pastry Sheet.
ingredients
1/2 pkg. Pepperidge Farm庐 Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
2 tbsp. vegetable oil
2 small green or red peppers, cut into 2'; strips
1 cup sliced mushroom
1 cup cubed eggplant
1 small onion, sliced
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 tsp. dried basil leaves, crushed
4 oz. mozzarella cheese, cut into 8 slices
directions
THAW pastry sheet at room temperature 30 min. Preheat oven to 400掳F. Mix egg and water.
HEAT oil in skillet. Add peppers, mushrooms, eggplant, onion, garlic and basil and cook until mushrooms are tender and liquid evaporates. Cool to room temperature.
UNFOLD pastry on lightly floured surface. Roll into 16'; x 12'; rectangle. With short side facing you, spoon vegetable mixture on bottom half of pastry to within 1'; of edges. Top with cheese. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.
BAKE 25 min. or until golden. Slice and serve warm.
--------------------------------------鈥?br>
Skillet Sausage and Stuffing
Prep/Cook: 30 minutes
Stand: 5 minutes
Serves: 4
Italian sausage, browned with onion and peppers, is served with seasoned stuffing in this Mediterranean one-dish meal.
ingredients
1 lb. sweet Italian pork sausage, cut into 1'; pieces
1 lb. hot Italian pork sausage, cut into 1'; pieces
1 1/4 cups water *
1 medium onion, cut into wedges
1 small green pepper, cut into 2'; strips or small red pepper, cut into 2'; strips
4 cups Pepperidge Farm庐 Herb Seasoned Stuffing
directions
COOK sausage in skillet until browned. Pour off fat.
ADD water, onion and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until sausage is done.
ADD stuffing. Mix lightly. Cover and let stand 5 min.
TIP: *For moister stuffing, increase water to 1 1/2 cups.
One my kids have always loved is a recipe I've used since I was a teenager.
Cranberry-Apple Jello Salad
1 lb finely chopped cranberries
1 lb finely chopped apples (Jonathan apples or other crisp apples)
1 small box raspberry jello
Mix the chopped apples and cranberries, and place in bowl. Prepare jello according to instructions on the box, then pour over the fruit. Let set.
There will be much more fruit than jello. The jello is mostly to slightly sweeten the fruit and stick it together. Part of our tradition is to use an antique grinder for the fruit, but chopping it finely or using a food processor works just as well. Sometimes we've added chopped (corsely) walnuts as well. You may want slightly more or less of the apples depending on the type you use. The idea is to keep an even balance between the apples and cranberries after they've been chopped.
Hope you have a wonderful Thanksgiving!
Sweet potato biscuits...everyone always loves these, especially with butter and honey. They aren't too hard to make either.
MAKES 1 DOZEN BISCUITS
Sweet potato makes these biscuits dense, sweet and moist. Delicious with roasted or grilled meats or simply slathered with butter and honey, they're a must for holiday tables.
ingredients
* 1 2/3 cups unbleached all-purpose flour
* 1 tablespoon light brown sugar
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 6 tablespoons cold unsalted butter, cut into pieces
* 1 sweet potato (10 ounces)--baked, peeled and pureed
* 1/4 cup cold half-and-half
* 2 tablespoons sesame seeds
directions
1. Preheat the oven to 425掳. Line a baking sheet with parchment paper.
2. In a bowl, combine the flour, sugar, baking powder and salt. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in 3/4 cup of the pureed sweet potato and the half-and-half and mix just until the dough comes together.
3. Turn the dough out onto a lightly floured work surface and knead gently 6 to 8 times, just until the dough holds together. Roll or pat the dough into a 9-by-7-inch rectangle about 3/4 inch thick. Sprinkle the dough with the sesame seeds and pat them in. Using a sharp knife, cut the dough into 12 squares. Arrange the biscuits 1/2 inch apart on the prepared sheet and bake for 15 to 18 minutes, or until golden brown. Serve hot.Any delicious recipes for Thanksgiving??
Kings Arms Tavern Sweet Potatoes
3-pounds sweet potatoes
戮-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
陆-teaspoon nutmeg
录-teaspoon salt
1-cup milk
Preheat oven to 400潞
Grease 1陆 quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
Stir in all the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
Bake at 400潞 for 30 minutes.
PUMPKIN can be substituted for the sweet potatoes and it comes out well.
**************************************鈥?br>
Lime Jell-O Mold
1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
1 16 ounce container of Cool Whip or fresh whipped cream
Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.
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Cranberry Relish
4 1/2 to 5 cups
Prep: 10 minutes
Cook: 10 minutes
Ingredients
24 oz. fresh cranberries (6 cups)
1 cup full-bodied red wine or cranberry juice
1-1/2 cups granulated sugar
1 cinnamon stick
1 Tbsp. finely grated orange zest
Directions
1. Wash cranberries; drain. Remove any spoiled berries. In a wide nonreactive skillet combine wine, sugar, 1/4 tsp. salt, and cinnamon stick. Bring to simmer, stirring to dissolve sugar; cook one minute. Add the cranberries; cook, stirring constantly, until they begin to pop, 3 to 5 minutes. Add orange zest; cook a few seconds longer. Remove from heat. Cool. Remove cinnamon stick. For thicker relish, smash berries slightly with back of spoon. Makes 16 to 20 (1/4-cup) servings.
2. Note: Relish can be made up to 1 week in advance. Store, covered, in refrigerator.
**************************************鈥?br>
Cranberry Sorbet
Prep: 15 min.
Freeze: 2 hr. plus overnight
Ingredients
1-1/2 cups water
3/4 cup sugar
2 cups cranberries
Directions
1. Line the inside of an 8x4x2-inch loaf pan with plastic wrap; set aside. In a medium saucepan, combine water, sugar, and cranberries. Cook over medium heat until mixture just boils, stirring to dissolve sugar. Remove from heat. Cool slightly. Pour, half at a time, into a blender or food processor. Cover and blend or process until mixture is nearly smooth. Strain through a fine mesh sieve (should have 2 to 2-1/2 cups sieved cranberry mixture).
2. Pour sieved mixture into lined loaf pan. Cover and freeze for 2 hours or until mixture is nearly frozen. Stir well, scraping frozen mixture from sides of pan. Spread mixture evenly. Cover and freeze overnight.
3. To serve, let stand at room temperature for 5 to 10 minutes. Spoon into dessert cups or dishes.
4. Makes 8 to 10 servings
Nutrition facts per serving:
Calories 82
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Ginger-Lime Cranberry Sauce
Start to Finish: 20 min.
Ingredients
1/2 cup sugar
1/2 cup pure maple syrup or maple-flavor syrup
1/2 cup water
1-1/2 teaspoons finely shredded lime peel
2 tablespoons lime juice
1 12-ounce package fresh or frozen cranberries
1 teaspoon minced fresh ginger
Directions
1. In a medium heavy saucepan, stir together sugar, maple syrup, water, lime peel, and lime juice. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or until sugar is dissolved.
2. Stir in cranberries. Simmer, uncovered, for 5 minutes, stirring occasionally. Stir in ginger. Simmer, uncovered, about 6 minutes more or until berries have popped and mixture starts to thicken, stirring occasionally. Cool. Makes 12 servings.
3. Make-Ahead Tip: Prepare sauce as directed; cool. Transfer to an airtight container and chill for up to 3 days. Let stand at room temperature for 30 minutes before serving.
autumn trifle with roasted apples, pears, and pumpkin-caramel sauce
Cinnamon pastry cream
6 large egg yolks
2 cups whole milk
3/4 cup sugar
1/2 cup cake flour
2 teaspoons vanilla extract
1 1/2 teaspoons ground cinnamon
2 tablespoons unsalted butter
Pumpkin-Caramel Sauce
1/4 cup (1/2 stick) unsalted butter
1/2 cup sugar
1 cup heavy whipping cream
1/2 cup canned pure pumpkin
Roasted Fruit
3 large Fuji apples, peeled, cored, cut into 1/2-inch cubes (about 4 cups)
3 Bosc pears, peeled, cored, cut into 1/2-inch cubes (about 3 cups)
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter, cut into 1/2-inch cubes
Assembly
3 1/2 dozen (about) soft ladyfingers
1/3 cup dry Sherry
2 cups chilled whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
8 1/8-inch-thick slices Bosc pear
1 tablespoon fresh lemon juice
Preparation
For cinnamon pastry cream:
Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
For pumpkin-caramel sauce:
Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
For roasted fruit:
Preheat oven to 400掳F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
For assembly:
Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
--------------------------------------鈥?br>
Artichoke %26amp; Herb Tarts
Thaw: 40 minutes
Prep: 15 minutes
Bake: 20 minutes
Cool: 5 minutes
ingredients
1 pkg. (17.3 ounces) Pepperidge Farm庐 Puff Pastry Sheets (2 sheets)
1 pkg. (8 ounces) cream cheese, softened
1 cup shredded mozzarella cheese (4 ounces)
1 cup freshly grated Parmesan cheese
1 can (14 ounces) artichoke heart, drained and chopped
1/2 cup diced roasted sweet red pepper
1/4 cup chopped fresh parsley
directions
Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400掳F. Line 2 baking sheets with parchment paper or spray with vegetable cooking spray.
Stir the cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese until the ingredients are mixed. Stir in the artichokes, red pepper and parsley. Season to taste.
Unfold 1 pastry sheet on a lightly floured surface. Roll the sheet into a 12-inch square. Place on the prepared baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Repeat with the remaining pastry.
Divide the cheese mixture between the pastry crusts and spread to within 1/2 inch of the edge. Sprinkle each with the remaining cheese.
Bake for 20 minutes or until golden. Let cool for 5 minutes on a wire rack. Serve warm.
Time-Saving Tip: Use 1/2 cup of shelf-stable grated Parmesan cheese for the fresh cheese.
Make Ahead Tip: Prepare the cheese filling up to 5 days in advance.
--------------------------------------鈥?br>
Vegetable Cheese Strudel
Thaw: 30 minutes
Prep: 25 minutes
Bake: 25 minutes
Serves: 6
This meatless main dish has a fine selection of vegetables鈥攅ggplant, mushrooms, bell peppers, onion, garlic and basil as well as melted mozzarella cheese鈥攚rapped up in a golden brown Pepperidge Farm庐 Puff Pastry Sheet.
ingredients
1/2 pkg. Pepperidge Farm庐 Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
2 tbsp. vegetable oil
2 small green or red peppers, cut into 2'; strips
1 cup sliced mushroom
1 cup cubed eggplant
1 small onion, sliced
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 tsp. dried basil leaves, crushed
4 oz. mozzarella cheese, cut into 8 slices
directions
THAW pastry sheet at room temperature 30 min. Preheat oven to 400掳F. Mix egg and water.
HEAT oil in skillet. Add peppers, mushrooms, eggplant, onion, garlic and basil and cook until mushrooms are tender and liquid evaporates. Cool to room temperature.
UNFOLD pastry on lightly floured surface. Roll into 16'; x 12'; rectangle. With short side facing you, spoon vegetable mixture on bottom half of pastry to within 1'; of edges. Top with cheese. Starting at short side, roll up like a jelly roll. Place seam-side down on baking sheet. Tuck ends under to seal. Brush with egg mixture.
BAKE 25 min. or until golden. Slice and serve warm.
--------------------------------------鈥?br>
Skillet Sausage and Stuffing
Prep/Cook: 30 minutes
Stand: 5 minutes
Serves: 4
Italian sausage, browned with onion and peppers, is served with seasoned stuffing in this Mediterranean one-dish meal.
ingredients
1 lb. sweet Italian pork sausage, cut into 1'; pieces
1 lb. hot Italian pork sausage, cut into 1'; pieces
1 1/4 cups water *
1 medium onion, cut into wedges
1 small green pepper, cut into 2'; strips or small red pepper, cut into 2'; strips
4 cups Pepperidge Farm庐 Herb Seasoned Stuffing
directions
COOK sausage in skillet until browned. Pour off fat.
ADD water, onion and pepper. Heat to a boil. Cover and cook over low heat 5 min. or until sausage is done.
ADD stuffing. Mix lightly. Cover and let stand 5 min.
TIP: *For moister stuffing, increase water to 1 1/2 cups.
One my kids have always loved is a recipe I've used since I was a teenager.
Cranberry-Apple Jello Salad
1 lb finely chopped cranberries
1 lb finely chopped apples (Jonathan apples or other crisp apples)
1 small box raspberry jello
Mix the chopped apples and cranberries, and place in bowl. Prepare jello according to instructions on the box, then pour over the fruit. Let set.
There will be much more fruit than jello. The jello is mostly to slightly sweeten the fruit and stick it together. Part of our tradition is to use an antique grinder for the fruit, but chopping it finely or using a food processor works just as well. Sometimes we've added chopped (corsely) walnuts as well. You may want slightly more or less of the apples depending on the type you use. The idea is to keep an even balance between the apples and cranberries after they've been chopped.
Hope you have a wonderful Thanksgiving!
Do you have cheap,easy and delicious recipes,that you would like to share?
If so email to SomethingSpecialEzyMealz @yahoogroup.comDo you have cheap,easy and delicious recipes,that you would like to share?
Here are a few:
Tangy Spareribs
5-6 pounds spareribs
1-6oz can frozen orange juice concentrate, thawed
2 tsp Worcestershire sauce
陆 tsp garlic powder
Spicy seasoned salt
Pepper
Place spareribs in shallow baking pan, meat side down and sprinkle with salt, pepper, and seasoned salt. Roast at 375 for 30 minutes. Turn ribs, roast another 15 minutes and drain off fat. Combine orange juice, Worcestershire and garlic powder and brush mixture on ribs. Reduce heat to 300. Cover ribs, roast 2 hours or until tender and baste occasionally.
Quick Chicken Casserole
3 cups cooked, chopped chicken or turkey
1-16oz. package frozen broccoli florets, thawed
1-10oz. can cream of chicken soup with 录 cup milk
2/3 cup mayonnaise
1 cup shredded cheddar cheese
Salt and pepper
1 陆 cups crushed cheese crackers
Combine chicken, broccoli, soup, mayo, and cheese, salt and pepper to taste. Mix well. Pour into buttered casserole dish and spread cheese crackers over top. Bake uncovered at 350 for 40 minutes or until bubbly.Do you have cheap,easy and delicious recipes,that you would like to share?
Salmon.
Patties.
By Dune. 25/2/08
You can use either left over cooked salmon or canned salmon for this recipe. Mix salmon with leftover or instant mashed potatoes, you want the potatoes firm. You can add an egg if you like. Roll the patties into a ball then roll the ball in a flour/seasoning mix. Have your oil hot, put the ball in the oil then carefully flatten with your hand. Flip once and serve.
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
Tamale Pie
Take any cooked meat and heat in dutch oven. Add can of refried beans and mix fav seasonings while stirring. Then you can either use stale tortilla chips crumbled up or mix up some cornbread batter. If you decide the latter, pour one ($0.35) package already beaten (no lumps)with water or milk and egg. Once top has browned cover w/favorite cheese.beauty treatments
Here are a few:
Tangy Spareribs
5-6 pounds spareribs
1-6oz can frozen orange juice concentrate, thawed
2 tsp Worcestershire sauce
陆 tsp garlic powder
Spicy seasoned salt
Pepper
Place spareribs in shallow baking pan, meat side down and sprinkle with salt, pepper, and seasoned salt. Roast at 375 for 30 minutes. Turn ribs, roast another 15 minutes and drain off fat. Combine orange juice, Worcestershire and garlic powder and brush mixture on ribs. Reduce heat to 300. Cover ribs, roast 2 hours or until tender and baste occasionally.
Quick Chicken Casserole
3 cups cooked, chopped chicken or turkey
1-16oz. package frozen broccoli florets, thawed
1-10oz. can cream of chicken soup with 录 cup milk
2/3 cup mayonnaise
1 cup shredded cheddar cheese
Salt and pepper
1 陆 cups crushed cheese crackers
Combine chicken, broccoli, soup, mayo, and cheese, salt and pepper to taste. Mix well. Pour into buttered casserole dish and spread cheese crackers over top. Bake uncovered at 350 for 40 minutes or until bubbly.Do you have cheap,easy and delicious recipes,that you would like to share?
Salmon.
Patties.
By Dune. 25/2/08
You can use either left over cooked salmon or canned salmon for this recipe. Mix salmon with leftover or instant mashed potatoes, you want the potatoes firm. You can add an egg if you like. Roll the patties into a ball then roll the ball in a flour/seasoning mix. Have your oil hot, put the ball in the oil then carefully flatten with your hand. Flip once and serve.
This free ebook has 490 award winning recipes, I think I saw what you're looking for in it.
Tamale Pie
Take any cooked meat and heat in dutch oven. Add can of refried beans and mix fav seasonings while stirring. Then you can either use stale tortilla chips crumbled up or mix up some cornbread batter. If you decide the latter, pour one ($0.35) package already beaten (no lumps)with water or milk and egg. Once top has browned cover w/favorite cheese.
What are some delicious easy recipes for tofu???..and how do you cook it?
i bought a block of tofu today but i dont know how to cook it.
can anyone tell me please how or any recipes?
what are some sites that have recipes??
thank you!What are some delicious easy recipes for tofu???..and how do you cook it?
You can crumble it up and use it in place of scrambled eggs.
You can chop it in cube and saute it in oil until it is golden brown and then toss it in with stir-fried veggies and add a good sauce.
You can marinate it and cook it on the grill (about 3-4 minutes per side)
You can put it in soups, salads... it is very versatile.What are some delicious easy recipes for tofu???..and how do you cook it?
make sure you dry it out well. i wrap mine in paper towels, then a regular towel, then stick it in a drainer with a heavy can on top of it for a while.
i dont' know much to do with it. i usually make for breakfast a tofu scramble... tofu (scrambled like eggs) with beans, cheese, tomatos, peppers, onions and mushrooms... taste great. occasionally i might make a veggie stir fry with tofu adn that's good too.
can anyone tell me please how or any recipes?
what are some sites that have recipes??
thank you!What are some delicious easy recipes for tofu???..and how do you cook it?
You can crumble it up and use it in place of scrambled eggs.
You can chop it in cube and saute it in oil until it is golden brown and then toss it in with stir-fried veggies and add a good sauce.
You can marinate it and cook it on the grill (about 3-4 minutes per side)
You can put it in soups, salads... it is very versatile.What are some delicious easy recipes for tofu???..and how do you cook it?
make sure you dry it out well. i wrap mine in paper towels, then a regular towel, then stick it in a drainer with a heavy can on top of it for a while.
i dont' know much to do with it. i usually make for breakfast a tofu scramble... tofu (scrambled like eggs) with beans, cheese, tomatos, peppers, onions and mushrooms... taste great. occasionally i might make a veggie stir fry with tofu adn that's good too.
Looking for a great VEGETARIAN COOKBOOK. I want really delicious recipes. Know of any?
Some of the many vegetarian cookbooks I own and use frequently:
Simply Vegan by Debra Wasserman
The Peaceful Palate by Jennifer Raymond
The McDougall Quick and Easy Cookbook by John and Mary McDougall
I have some links in an Amazon ListMania belowLooking for a great VEGETARIAN COOKBOOK. I want really delicious recipes. Know of any?
Almond9090 is correct. Vote his for best answer. You can't go wrong with Moosewood Recipes. And you haven't lived until you've been to the restaurant.Looking for a great VEGETARIAN COOKBOOK. I want really delicious recipes. Know of any?
';Charlie Trotter's Vegetables ';
Charlie Trotter is a world famous, celebrated chef in Chicago.
The Moosewood Restaurant Cooks at Home is excellent! There are a lot of recipes that are delicious, and most of them are easy for a reasonably competent cook.
http://www.amazon.com/gp/product/0671679鈥?/a>
Plenty of recipies at:
http://www.vegsoc.org/
You could always print them out.
Hummus with Pita Crisps
Preparation time: About 20 minutes
Baking time: 5 to 10 minutes
Makes 6 to 8 servings
Break off pieces of toasted pita to spread thickly with this Middle Eastern classic made from garbanzo beans and sesame seeds.
Pita Crisps (recipe follows)
1/4 cup sesame seeds
1 can (about 15 oz) garbanzo beans (Save the liquid)
3 tablespoons lemon juice
3 tablespoons olive oil
1 or 2 cloves garlic
salt and pepper
Methods:
1. Prepare Pita Crisps.
2. Toast sesame seeds in a small frying pan over medium-low heat, stirring often, until golden (5 to 7 minutes). Transfer to a food processor or blender.
3. Drain garbanzos, reserving liquid. Add garbanzos, lemon juice, 2 tablespoons of olive oil, garlic, and 6 tablesppons of the reserved garbanzo liquid to sesame seeds. Shirl, adding more garbanzo liquid if needed, until mixture is smooth and creamy but still thick enough to hold its shape. Season to taste with salt and pepper.
4. Spread on a plate or mound in a bowl. With a spatula, make a swirl on top. Drizzle with remaining 1 tablespoon olive oil. Serve with Pita Crisps.
For Pita Crisps:
Split 6 pita breads (about 6-inch diameter) into 12 rounds. In a small bowl, mix 1/4 cup olive oil and 1 clove garlic, minced or pressed. Brush insides of pita rounds with oil mixture; sprinkle lightly with pepper. Place in a single lay on 2 large baking sheets. Bake in a 400 degree oven until crisp and golden (5 to 10 minutes). Serve warm or at room temperature.
Ch猫vre with Golden Fruits
Preparation time: About 5 minutes
Baking time: About 10 minutes
Makes 8 to 10 servings
Look for a soft, creamy goat cheese that you can swirl into an attractive mound for this easy appetizer. The cheese is delicious spread on juicy apple or pear slices.
Ingredients:
2 tablespoons hazelnuts
8 to 10 ounces soft goat cheese
3 small Golden Delicious apples or firm-rip Bosc or Comice pears (about 1-1/2 pounds total)
Methods
1. Spread hazelnuts in a shallow baking pan and toast in a 350 degree oven until pale golden beneath skins (about 10 minutes). Let cool slightly; then use your fingers to rub off skins. Chop nuts coarsely.
2. Mound cheese on a board or platter. Sprinkle with hazelnuts.
3. Place apples alongside for spreading (provide an apple wedge cutter or a knife to slice ruit as needed.
Ingredients:
250 g Soy noodles
1 Zucchini
5 TB red lentils
1 onion
1 vegetable sauce cubes
1 cup of cream
1 TS tomato sauce
salt, pepper, olive-oil
Cut onions in small cubes, steam them in oil. Cut zucchini in stripes, add them to the onions. Add red lentils. Dissolve vegetable cubes in 250 ml of warm water. After 5-10 minutes, pour the vegetable sauce on the onions and lentils. Now boil the soy noodles in this vegetable sauce until they are done. Pour off the water. Take the cream and tomato sauce and mix it together with the soy noodles. Finally add salt and pepper as you like.
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Potato waffles with sprouts and apple-puree
Ingredients:
125 g wheat flour
1/4 L milk
1 TS dried majoran
1 egg
500 g potatoes
1/2 lemon
1 piece of garlic
1 TB mungo beans
1 TB radish seeds
500 g sour apples
1 small orange
2 prunes
50 g crushed hazelnuts
1/4 TL cinnamon
1 point of knife crushed vanille
1 TS honey
salt, cayenne pepper, olive-oil
Let mungo beans and radish seeds germinate four days in advance.
Preparing the waffles dough: mix wheat flour, milk, majoran, salt and cayenne pepper in a bowl. Add an egg, mashed potatoes, sprouts, lemon juice, and crushed garlic in the bowl and stir well.
Heat the waffle-iron, rub it with olive-oil. For each waffle use one table-spoon of the dough. Bake it for 3-4 minutes.
For preparing the apple-purre cut the apples in half, pare and rasp them. Mingle them with fresh pressed orange juice, crushed prunes, hazelnuts, cinnamon, vanille and honey.
Serve the waffles together with the apple-puree.
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Grain pies with cheese dipp
Ingredients grain pies:
1/4 L milk
100 g rough-grinded spelt
1/2 vegetable sauce cube
1 onion
1 TS butter
1 egg
1 rasped nutmeg
pepper, salt, olive-oil
Ingredients cheese dipp:
250 g soft cheese
150 g cottage cheese
2 piece of garlic
parsley, chive, cress, dill
1 onion
1 hard-boiled egg
salt, pepper
Preparing the grain pies: Start with boiling milk. Put rough-grinded spelt and 1/2 vegetable sauce cube in the boiling milk. Let it swell for 15 minutes. Pare the onion, grind them small and steam in olive-oil. Put the onions and the egg in the grain dough and mingle and spice with nutmeg, pepper and salt.
Heat olive-oil in a pan and add a spoon full of dough into the pan. Press the dough with the spoon to get flat dough plates. Fry the plates from both sides for 4 minutes until they are chestnut.
Preparing the cheese dipp: Cut garlic, parsley, chive, cress, dill, and the hard-boiled egg in small pieces. Mix it with soft cheese and cottage cheese, spice it with salt and pepper. Serve the grain pies together with cheese dipp.
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Potato salad
Ingredients:
500 g hard-boiling potatoes
1 onion
4 gherkins
1/2 vegetable sauce cube
2 TB oil
vinegar
mayonnaise or ajoli
salt, pepper
Cut onions and gherkins in small pieces and put them in a big bowl. Boil the potatoes, skin and cut them in slices of 1/2 cm. Add them into the bowl.
Preparing the vegetable sauce: pure 1/4L warm water on 1/2 vegetable sauce cube, dissolve it. Afterwards pour it on the potatoes with a spoon.
Spice with vinegar, mayonnaise or ajoli, salt and pepper as you like. Add 2 TB oil and mix well.
Wait at least an hour before you serve the potato salad.
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Spagetthi-potato-beans and pesto
Ingredients:
125 g soy spagetthi
125 g potatoes
125 g French beans
25 g garlic
25 g basil
25 g stone-pine pips
olive-oil
cream
Boil spagetthi, skinned and minced potatoes and French beans in a large pot until they are done.
Preparing the pesto: Put garlic, basil and stone-pine pips and plenty olive-oil in a mixer and crush carefully. Add cream to the pesto sauce and heat in some water taken from the boiled spagetthis.
Serve spagetthi-potato-beans together with the pesto sauce.
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Spagetthi and broad beans
Ingredients:
250 g spagetthi
700 g broad beans
3-4 g dried tomatoes in oil
1 piece of garlic
1 onion
1 TB roasted pine-stone pips
2 TB olive-oil
1-2 TB parmigiano
vegetable salt, pepper
Clean beans, simmer them in boiling salted water for 1-2 minutes. Let them cool and peel. Pare onions and garlic, cut into little squares. Cut dried tomatoes in small pieces.
Heat the oil, steam onions. Add beans, garlic, and tomatoes, steam for another 2-3 minutes. Spice with vegetable salt and pepper.
Boil spagetthi in salted water until they are done. Add vegetable and pine-stone pips to the spagetthi and serve with parmigiano.
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Vegetable lasagne
Ingredients:
100 g fresh mushrooms
250 g tomatoes
250 g zucchini
1 small onion
2 TB olive-oil
1 TB wheat flour
1/2 TS grinded vegetable sauce cube
1/2 TS oregano
salt
200 g cream
4-6 lasagne noodles
100 g mozzarella
Clean mushrooms, cut in slices. Pour boling water on the tomatoes and let them draw for 1-2 Minuten minutes. Chill with cold water, pare and cut into little squares. Wash zucchini and cut to pieces. Peel onion, wash and cut in small pieces. Heat olive-oil in a pan, steam onions at small heat. Add mushrooms and fry shortly. Pour wheat flour on them and stir well. Add tomatoes,zucchini, oregano, salt and vegetable sauce Let the mixture simmer for 4-5 minutes. Put the cream to the vegetable mixture, stir and taste.
Preheat the oven at 200掳C and prepare souffle-pot. Fill in vegetable sauce, lasagne noodle and mozzarella by turns to get thin layers. Put sauce and cheese on the top of the lasagne.
Use a spoon to press the top of the lasagne into the souffle-pot. The lasagne noodles should be completely covered with liquid. Add some milk or water until this is achieved. Bake the lasagne in the middle tray of the oven for 30-35 minutes. Wait until the surface gets chestnut.
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Vegetable couscous
Ingredients:
200 g carrots
200 g peas or zucchini
1/2 l vegetable sauce
200 g couscous
150 g cheese (grinded or cream cheese)
salt, pepper
fresh herbs, e.g. parsley, basil,...
Cut carrots into little squares and stew in water for 7 minutes. Cut zucchini in small pieces, add them (or peas) to the water and let it boil for another 4 minutes. Afterwards add 1/2 liter vegetable sauce. Put couscous into the water and let it swell (no boiling!). Finally put some cheese, salt, pepper and the fresh herbs to it and stir well.
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Millet risotto
Ingredients:
300 g millet
2 paprika
2 zucchini
1 onion
2 pieces of garlic
3 tomatoes
2 TB grinded cheese
2 TB olive-oil
parsley
vegetable salt, nutmeg, pepper
Boil 1/2 liter of salt-water. Clean millet and pour in the boiling water. Let millet swell for 20 minutes at small heat. Cut onions and garlic in small pieces. Put them in a pan and together with 2 TB olive-oil. Cut paprika in thin slices and add. Cut tomatoes in small cubes. Cut zucchini in thin stripes and put everything into the pan.
When done put the vegetables to the millet and stir. Add cheese and parsley and mix. Add vegetable salt, nutmeg and pepper as you like.
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Thai tofu dish
Ingredients:
125 g rice
2 paprika
1 leek
1 zucchini
125 g Tofu
1 TB vegetable oil
1 tin coconut milk
soya sauce, salt, pepper
Prepare rice according to the instructions on its package. Cut vegetables in small pieces, add tofu cubes and oil and steam in a pan until they are chestnut. After 5-10 minutes pour coconut milk on it and taste. Add soy sauce, salt and pepper; stir well and serve after 2 minutes.
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Cocnut soup with tofu
Ingredients:
150 g tofu
2 TB fish sauce
1 stem lemon grass
1 piece of ginger
1 chilli
4 small tomatoes
300 ml cocnut milk
2 TB lemon juice
1 TS brown sugar
150 ml vegetable sauce
Cut tofu into little cubes, pickle with 1 TB of fish sauce.
peel ginger and cut into small cubes. Cut lemon grass in pieces of 3 cm length. Clean chilli and cut in thin rings. Wash tomatoes and cut in pieces.
Put cocnut milk together with vegetable sauce in a pot, stir and heat. Add Ginger cubes, lemon grass and chilli. Mix with 1 TB fish sauce, lemon juice and brown sugar. Let the soup boil for 5-7 minutes.
Add tofu cubes and tomatoes and boil the soup for another 5-7 minutes. When ready remove lemon grass.
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Curry tofu and yellow rice
Ingredients:
150 g rice
1 TS milled curcuma
1/2 TS milled coriander
1 point of a knife cinnamon
150 g tofu
1 piece of ginger
1 piece of garlic
1 TB lemon juice
1 TS brown sugar
150 g leek
1 onion
1 red paprika
2 TB vegetable oil
2 TB fish sauce
1 TS curry powder
salt, soy sauce, basil
Boil rice with curcuma, coriander, cinnamon and salt (view package instruction for amount of water). Steam in a closed pot for 20-30 minutes at small heat. Meanwhile cut tofu into cubes and mix with 1 TB soy sauces.
Peel ginger and garlic and cut in small pieces. Peel onion and cut in thin rings. Wash leek and red paprika and cut both in small stripes.
Heat oil in a large pan. Stew leek in it for 2 minutes and add curry. Mingle with paprika, ginger and onion pieces and fry for 2 minutes.
Add tofu cubes. Put fish sauce, lemon juices and brown sugar into the pan and taste. Heat for another 2 minutes. Finally add basil. Serve rice together with the curry-tofu.
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Chickpea cream
Ingredients:
1 tin chickpeas (200 g)
5 TB olive-oil
1 TB lemon juice
1 piece of garlic
salt
pepper
Wash chickpeas in running water (use a sieve). Mix chickpeas with olive-oil, lemon juice, salt and pepper and pulpify in a mixer.
Peel the garlic and press into the cream. Stir well! This cream is an excellent dip for all sorts of uncooked vegetables (carrots, cucumbers, paprikas, etc.).
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Maize cookies and shrimps
Ingredients:
100 g maize (tin)
50 g cream cheese
50 g shrimps
1 little carrot
1 egg-yolk
2 TB cocos rasps
salt
pepper
1 TB maize semolina
2-3 TB olive-oil
herbs of the Provence
Mix maize corns with 1 TB of cream cheese and pulpify roughly. Cut shrimps into halves. Wash the carrot, peel and cut small. Mix shrimps and carrot with the maize corns. Peel the garlic, press and add to it. Add egg-yolk, cocos rasps, maize semolina, salt and pepper.
Heat olive-oil in a pan. Make six cookies from the maize paste. Heat the cookies on both sides at medium heat for 2-3 minutes. Mix remaining cream cheese and the herbs and serve as sauce for the maize cookies.
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Zucchini cookies and salmon
Ingredients:
2 eggs
50 g flour
salt
1 TS dried thyme
1 onion
250 g zucchini
2 TB cream
pepper
2-3 TB olive-oil
50 g graved salmon
3 TB yogurt
2-3 TS lemon juice
Mix eggs, flour, salt and thyme in a bowl and make a dough. Cover the bowl with a towel and put it inside the fridge for 15 minutes. Meanwhile peel the onion and cut into little squares. Wash the zucchini and rasp. Mix zuccini rasps and onion pieces with cream and add to the dough. Mix it. Taste with salt and pepper.
Heat olive-oil in a pan. Make 6-8 cookies from the dough. Heat at medium heat for 2-3 minutes. Cut the salmon in stripes and put them on a plate together with the zucchini cookies.
Prepare a sauce of yogurt and lemon juice. Serve the salmon and cookies with the sauce.
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Poptato broccoli suffle
Ingredients:
400 g broccoli
300 g potatoes
1 egg
100 g smoked tofu
salt, pepper, nutmeg
grinded cheese
butter
1 handful of pumpkin seeds
1/2 cup of cream
Clean broccoli, cut in pieces and cook through. Boil potatoes and cut the in slices afterwards. Grease a souffle pot. Put layers of broccoli, potatoes and smoked tofu into the pot. Mix the egg with cream, salt, pepper and nutmeg und pour on the souffle. Spread grinded cheese on it. Add butter-pats. Bake in the oven at 200掳C for about 40-50 minutes.
Roast pumpkin seeds in a pan (no oil). Spread roasted seeds on the souffle when it is done.
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Maccaroni souffle
Ingredients:
250 g short maccaroni
2-3 peeled tomatoes
1 egg-plant
1 zucchini
2 carrots
salt
red pepper, curry
herbs of the Provence
olive-oil
1 mozarrella
1/2 cup of cream
Cut egg-plant, zucchini and carrots in small pieces. Pulpify tomatoes. Stew vegetables in a pan with olive-oil. Add salt, curry and red pepper as you like. Boil maccaroni in salt-water until they are done. Grease a souffle pot. Add noodles and vegetable mix. Pour cream on it and cover with mozzarela slices. Put souffle in the oven on the middle tray. Bake at 200掳C for about 45 minutes.
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Zucchini carrots omelet
Ingredients:
300 g carrots
2 zucchini
1 bundle of parsley
2 pieces of garlic
100 g grinded cheese
vegetable salt, pepper
4 eggs
herbs of the Provence
2 TB olive-oil
Pare carrots carefully and rasp. Wash and clean zucchini and cut into small squares. Peel the garlic and press. Cut parsley. Mix carrot rasps, zuccini squares, parsley, garlic cheese and eggs. This is the omelet dough. Taste with salt and pepper.
Heat 1 TB olive-oil in a large pan. Bake the omelet for 8 minutes at medium heat. Make two omelets out of the dough.
Akki Roti
Ingredients
2 cups: Rice flour (Akki hittu)
1 no: Chopped onion
3-4 no: Chopped green chillies
陆 cup: Grated fresh coconut
2 tbs: Chopped coriander leaves (kothumbari soppu)
1tsp: Cumin seeds (jeera)
A pinch Asafoetida (hing)
陆 tsp: Turmeric powder
1 tsp: Chilli powder (optional)
Oil for roasting
Salt to taste
Method
Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick rotti.
Heat a pan and lace the prepared rotti on it.
Make 3-4 holes in the rottis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough.
Ragi Rotti can be made with the same procedure by replacing rice flour with ragi flour.
Grated vegetables like carrots and cabbage can also be add while making the dough.
Aloo Chokha
Ingredients
1/2 lbs: Potato
1 no: Onion
3-4 cloves: Garlic
1 tsp: Amchur (dried mango powder)
1 tsp: Jeera dhaniya (cumin-coriander) powder
3-4 no or as per taste: Green Chilli
3 tbsp: Cilantro
3/4 cup: Water Whole Coriander seeds
Dried Red Chili
Oil for cooking
Salt to taste
Method
Cut the potatoes in 1'; pieces. Cut the onion thin length wise. Mince the garlic.
Put oil in a karahi (skillet or bowl). Put the dried red chili, coriander seeds in the oil and let it splutter. Put the onions in the karahi and fry till red. Put the green chili and the garlic.
When the onions turn red put the potato and fry for 3-4 minutes.
One by one put salt, jeera-dhaniya powder and 3/4 cup of water. Cover it with lid and simmer. Cook the potatoes until they are soft. Chokha does not have curry so no water should be there.
Put the amchur powder and mix it with the potatoes.
Take the chokha out in a bowl.
Put cilantro for decoration and serve.
INGREDIENTS:
Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons olive oil 2 cloves garlic -- finely chopped 1 medium onion -- chopped 8 cups cold water 1 1/2 cups lentils -- rinsed and drained 3 tablespoons ketchup 1/8 teaspoon ground cloves 1 1/2 teaspoons salt and pepper -- or to taste dash freshly ground black pepper
DIRECTIONS:
In a large soup kettle, heat oil over medium heat. Stir in garlic, carrots and onion. Cook, stirring constantly, until vegetables wilt but not brown.
Add water, lentils, ketchup, cloves and salt; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, 45 minutes or until lentils are tender. If soup gets too thick, add more water.
Reheat before serving, adding pepper. Add vinegar, wine or lemon juice for extra flavor.
NOTES : For a variation, refrigerate overnight to allow flavors to blend.
BIONIC BREAKFAST SAUSAGES
Serving Size : 8
INGREDIENTS:
1 cup Raw bulgur wheat* -- cooked
1/4 cup Gluten or whole wheat flour
1 1/2 teaspoons Ener-G egg replacer mixed -- well with 2 T. water
1 tablespoon Nutritional yeast
2 tablespoons Tamari
1 teaspoon Dried basil leaves
1/2 teaspoon Poultry seasoning
1/2 teaspoon Paprika
1/2 teaspoon Sage
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper
1/4 teaspoon Crushed dried red pepper -- flakes
DIRECTIONS:
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt.
Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes.
Remove from heat and let stand for 10 minutes before using.
In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
Add nutritional yeast to egg replacer and water; mix into bulgur mixture.
Add tamari and the rest of the seasonings, mixing well.
Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.
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BLACK BEAN SAUSAGE WITH TOFU AND FRESH CORN
Serving Size : 8
INGREDIENTS:
2 small Shallots
3 large Cloves garlic
1 bn Fresh cilantro
3/4 cup Vegetable stock
2 ounces Plain unflavored gelatin
1 tablespoon Vegetable oil
2 cups Cooked black beans
1/2 teaspoon Salt
1/2 teaspoon Ground white pepper
1/2 medium Green bell pepper
1 small Carrot -- peeled
1/4 cup Firm tofu
1/4 cup Fresh corn kernels
DIRECTIONS:
Mince the shallows and garlic. Chop the cilantro. Set aside.
Heat oil in a heavy saute pan over moderate heat. When oil is hot, add the shallots and garlic. Saute for 2 to 3 minutes or until tender. Set aside to cool.
Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process until beans are pureed.
Transfer to a large bowl.
To make garnis, remove seeds and membrane from the bell pepper.
Cut the pepper and carrot into very small (1/8 in.) dice.
Heat oil in a saute pan over moderate heat. When oil is hot, add pepper and carrots and saute for 2 to 3 minutes or until tender. Cool _completely_.
Drain and towel dry tofu. Cut the tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine. Transfer to a bowl.
Pour stock into a double boiler. Sprinkle the surface with gelatin and allow it to _bloom_ for about 10 minutes. Heat gelatin to a syrupy consistency over water that is 100 to 110 degees F. Remove and allow gelatin to thicken slightly.
Set the bowl of bean/vegetable misture into a large bowl filled with ice and stir occasionally as it cools. Add the gelatin.
folding to combine, and continue stirring until thickened and well chilled.
To assemble sausage, spoon mixture onto a sheet of plastic wrap in a long line. Roll up (like a cigar), twisting the ends closed and securing with butcher's twine, if desired. Chill 3 or 4 hours or overnight.
To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.
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BULGHUR WHEAT ';SAUSAGE'; PATTIES
Serving Size : 8
INGREDIENTS:
2 cups Cooked Bulghur Wheat
1/4 cup Whole Wheat Flour
1 tablespoon Crushed basil leaves
1 Egg
3/4 teaspoon Sage
3/4 teaspoon Poultry seasoning
Sea salt to taste (optional)
Oil or non-stick spray
DIRECTIONS:
Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together.
Form into patties and roll in whole wheat flour.
Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated.
Cook like hamburger meat or add to casseroles in place of meat.
Variation: Form into cocktail size balls, before cooking and serve with sweet and sour sauce.
NOTES:
1) 3/4 cup of grated cheddar cheese can be added.
2) Mixture forms better when slightly chilled
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HERBAL BEAN SAUSAGES
Serving Size : 12
These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.
INGREDIENTS:
2 cups Cooked pinto beans
1/2 cup Whole wheat breadcrumbs
1/2 cup Onion -- minced
1 Garlic clove -- minced
1/2 cup Tomato sauce
1/8 teaspoon Fennel seed -- crushed
1/8 teaspoon Dried red pepper
1/8 teaspoon Dried basil -- -OR- 1/2 teaspoon -Fresh basil
1 1/2 teaspoons Chopped fresh parsley
Salt -- to taste
MUSHROOM-RED PEPPER SAUCE
1 Red bell pepper -- minced
1/8 cup Vegetable broth or water -- OR- more as needed
4 large Mushrooms -- minced
1/4 cup Onion -- minced
Salt -- to taste
1/8 teaspoon Celery seed
1/2 teaspoon Chopped fresh oregano
1 dash Black pepper
Whole wheat flour
DIRECTIONS:
Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce (below).
MUSHROOM-RED PEPPER SAUCE:
Cook red pepper in vegetable broth for 5 to 7 minutes until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time. Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more vegetable broth or water. Serve over sausages, whole grains, or vegetables.
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SAUSAGE PATTIES
Serving Size : 2
INGREDIENTS:
8 ounces Tempeh
REGULAR SEASONINGS
1/2 teaspoon Sage
1/2 teaspoon Marjoram
1/2 teaspoon Thyme
1/2 teaspoon Cumin
2 tablespoons -Warm water
2 tablespoons Soy sauce
2 tablespoons Oil
ITALIAN SAUSAGE SEASONINGS
2 Garlic cloves -- pressed
1/2 teaspoon Red pepper flakes
1 teaspoon Oregano
1/4 teaspoon Black pepper
2 tablespoons Flour
2 tablespoons Oil
2 tablespoons Soy sauce
DIRECTIONS:
Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides.
Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings.
Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked.
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VEGETABLE SAUSAGE (HOY JAW)
Serving Size : 4
INGREDIENTS:
1 tablespoon Flour
2 tablespoons -Water
1 teaspoon Coarsely chopped garlic
1 teaspoon Coriander root -- - (coarsely chopped)
1 teaspoon Whole black peppercorns
2 tablespoons Oil
2 ounces Taro -- peeled and coarsely chopped
1 Carrot (more if desired) -- - coarsely chopped
1/2 cup Water chestnuts -- - coarsely chopped
2 ounces Pre-soaked Chinese mushrooms -- - coarsely chopped
1/2 cup Beansprouts -- coarsly chopped
2 tablespoons Light soy sauce
1 teaspoon Sugar
3 large Beancurd sheets
Oil -- for deep-frying
TO GARNISH
Lettuce
Mint leaves
DIRECTIONS:
Mix the flour and water to form a paste and set aside. In a mortar pound together the garlic, coriander root and peppercorns to form a paste.
Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly.
Add the flour and water paste and stir to thicken.
Remove from the heat and leave to cool.
Drain the beancurd sheets and spread out on a flat surface.
Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage.
Place the 3 sausages in a steamer and steam for 15 minutes.
Remove and leave to cool.
When ready to serve, deep-fry the sausages until golden brown, drain and slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.
Banana Rice Pudding
Recipe By : Dean Ornish, Eat More, Weigh Less, pg 361Serving Size : 6 Preparation Time :0:40Categories : Cereals/Grains Desserts Fruit Breakfast Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups brown rice -- cooked 1 cup nonfat milk 1 medium banana -- cut in slices 1 can fruit (15-ounce can) -- cut in slices 1/4 cup water 2 tablespoons honey 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.
(Return to Recipe Index)
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Banana-Nut Muffins
Recipe By : Betty Crocker New CookBook, pg 87Serving Size : 10 Preparation Time :0:45Categories : Breads Desserts Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 3/4 cups flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg -- beaten 1/2 cup milk 1/3 cup cooking oil 1 cup bananas -- mashed 1/2 cup chopped nuts
Preheat oven to 400 degrees. In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.
(Return to Recipe Index)
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Cashew Chili
Recipe By : Paulette Mitchell, Veg. Menu Cookbook, pg 110Serving Size : 8 Preparation Time :1:30Categories : Main Course Legumes Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 tablespoons butter 1 medium onion -- chopped 2 stalks celery -- chopped 2 cups cooked kidney beans -- drained 1 1/2 cups tomato sauce (2 8-ounce cans) 2 teaspoons chili powder 3 drops hot pepper sauce 1 teaspoon ground cumin 2 cloves garlic -- minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 bay leaf 1/2 teaspoon pepper 1 cup raisins 1 cup whole raw cashews Monterey Jack or cheddar cheese -- grated
In a large saucepan or Dutch oven, melt the butter. Saute the onion, green pepper, and celery until crisp-tender, about 10 minutes. Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil, oregano, bay leaf, and pepper. bring to a boil; reduce heat and simmer 30 minutes to blend flavors.
Stir in the raisins and cashews; continue to simmer until the raisins are plump and the cashews are tender, about 20 minutes. To serve, ladle into bowls and top each serving with grated cheese. Serve with additional cheese.
(Return to Recipe Index)
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Classic Black Bean Soup
Recipe By : Marilyn Diamond, American Vegetarian Cookbook, pg 207Serving Size : 6 Preparation Time :3:30Categories : American Healthy And Hearty Legumes Main Course Soups %26amp; Stews Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 3/4 cups black beans -- soaked overnight 12 cups water 2 teaspoons olive oil 1 1/2 cups onion -- diced 2 teaspoons garlic -- minced 1/2 cup green onion -- diced 3/4 cup carrot -- diced 3/4 cup red bell pepper -- diced 2 teaspoons ground sage 1 bay leaf 1 teaspoon ground rock salt or salt-free seasoning 2 teaspoons powdered vegetable broth (1 veg. buillion) dash freshly ground pepper -- to taste
Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans. In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top. Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick. At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.
(Return to Recipe Index)
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Green Pea-Carrot Soup
Recipe By : Paulette Mitchell, Veg. Menu Cookbook, pg 82Serving Size : 6 Preparation Time :1:00Categories : Soups %26amp; Stews Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups water 2 pounds peas, shelled or 6 cups frozen peas 1/4 cup onion -- chopped 1/4 teaspoon white pepper 1 tablespoon honey 2 tablespoons whole wheat flour 2 cups milk or light cream 1/4 teaspoon ground nutmeg 2 cups sliced carrots -- steamed lightly 3/4 cup yogurt
In a large saucepan or Dutch oven, bring the water to a boi. Add the peas, onion, pepper, and honey. Return to a boil; reduce heat to low, cover, and cook for 20 minutes. Pour 2 cups of the water-and-pea mixture into a food processor or blender. Process until smooth. Pour into a large bowl or saucepan and set aside. Puree another 2 cups of the mixture. Repeat the steps until all the mixture has been pureed. (The puree may be stored up to 2 days, if desired.)
When ready to serve the soup, pour the pureed mixture into a saucepan and heat slowly over low heat. In a small bowl, mix the flour, milk, and nutmeg; stir until smooth. Add this mixture to the warmed soup. Increase heat to medium and stir constantly until mixture just reaches the boiling point, but be careful not to boil Stir in the carrot slices and continue to heat the mixture for 5 minutes over low heat. Taste for seasonings and consistency. For a thinner soup, add more milk. Ladle into soup bowls; garnish each serving with a dollop of yogurt; serve immediately.
(Return to Recipe Index)
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My Favorite Granola
Recipe By : Debbie MeadowsServing Size : 1 Preparation Time :0:45Categories : Breakfast Cereals/Grains Fruit Healthy And Hearty Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups rolled oats 1 cup wheat germ 1/2 cup nonfat dry milk 1 cup nuts -- chopped 3 tablespoons nutritional yeast 1 cup hot water 1/3 cup honey 1/4 cup molasses 2 teaspoons vanilla extract 1 cup dried fruit -- chopped
Preheat oven to 350 degrees. In a large bowl, mix together oats, wheat germ, dry milk, nuts and nutritional yeast. In a small bowl, stir together hot water, honey, molasses, and vanilla. Add to dry mixture, stir thoroughly. Spread mixture evenly on lightly greased baking sheet. Bake, stirring frequently, until lightly browned, about 30 minutes. Sprinkle with fruit and allow to cool. When completely cooled, store granola in covered containers. Serving Ideas : Serve with milk or yogurt and fresh fruit.
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Spinach Lasagna
Recipe By : Serving Size : 6 Preparation Time :1:30Categories : American Main Course Pasta Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 packages chopped frozen spinach, 10 oz size -- thawed and drained 32 ounces spaghetti sauce 3 cans 8 oz tomato sauce 1 pound box of lasagna noodles 20 ounces shredded mozarella 10 ounces shredded cheddar cheese 32 ounces small curd cottage cheese 3 eggs
Preheat oven to 350 degrees. Thoroughly drain spinach. Mix together spinach, cottage cheese and eggs in medium bowl. Set aside. Set aside one can of the sauce. Set aside 8 ounces of mozarella cheese. In large roasting pan (about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the following order: spaghetti and tomato sauce, lasagna noodles, spinach mixture, mozarella cheese, cheddar cheese. Finish off the top with reserved tomato sauce. Sprinkle on reserved mozarella cheese. Bake for 45 minutes or until a knife or fork can easily be inserted in noodles. Allow to firm for 15 minutes before serving. NOTES : Recipe is great for company. Leftovers can be frozen for convenient meals later.
(Return to Recipe Index)
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Spinach-Stuffed Tomatoes
Recipe By : Serving Size : 4 Preparation Time :0:45Categories : Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 10 ounces package frozen spinach 4 medium tomatoes -- firm 1 cup mozzarella cheese -- shredded 1/4 cup onions -- finely minced 1/4 cup grated parmesan cheese 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons parsley -- minced
Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain well and squeeze dry. Put in large bowl. Slice and hollow out centers of tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert tomatoes shells on paper towels to drain. Preheat oven to 350 degrees.
Add 1/2 cup mozzarella cheese, onion, parmesan, salt %26amp; pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking dish %26amp; cook at 350 degrees for 6 minutes or until heated through.
pkg. chopped frozen spinach, thawed %26amp; very well drained in a sieve
1/2 lb. butter, melted
4 eggs
pinch of parsley
1/2 lb. feta cheese
1/2 lb. cottage cheese
salt (optional)
minced onion for flavour
1 tsp. dill
1/2 lb. phyllo leaves
melted butter for phyllo
Mix first 8 ingredients together. Butter the bottom of a 9'; x 13'; pan.
Place 4 phyllo leaves on the bottom, buttering after each. Place 1/2
spinach mix on phyllo leaves , then place 4 more phyllo leaves on top,
buttering each leaf. Place remainder of spinach and place 4 more leaves on
top, buttering each layer. Turn edges of phyllo under, toward the rim of
the pan. Butter top layer. Bake moderately hot 375F oven for 30 minutes or
until golden.
Recipe provide by Olson
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Spinach Balls
2 - 10oz. pkg. frozen chopped spinach, thawed
1 pkg. Stove-Top stuffing, mixed to pkg. directions
1 c. Parmesan cheese
dash nutmeg
6 eggs, beaten
1/3 c. melted butter
* Mix all ingredients together
* Form into walnut-sized balls
* Place on lightly greased cookie sheet and bake 400掳F for 10-15 min. until
firm. or 20 balls can be microwaved on Medium-High for 5 minutes. Serve
with mustard sauce, below.
The spinach balls may be frozen either before or after baking.
Mustard Sauce
1/3 c. dry mustard
1/2 c. vinegar
1/2 c. sugar
1 egg yolk
* Combine all ingredients in saucepan and simmer until slightly thickened.
* Can be covered %26amp; stored in refrigerator for up to a month
BAKED APPLES AND CHESTNUT PUREE
Serving Size : 6
Categories : Desserts Bakery Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Fresh chestnuts OR
1 1/2 cups Canned or bottled chestnuts -- -OR
4 ounces Dried chestnuts -- cooked
1/3 cup Soy milk
1/3 cup Apple juice
5 tablespoons Maple syrup
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/3 cup Raisins or currants
6 each Sweet apples
Few tb lemon juice
Additional cinnamon
3/4 cup White wine
3 tablespoons Margarine
1 each Cinnamon stick
Mint leaves %26amp; thin orange -- - slices for garnish
Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded %26amp; lighter in colour. To prepare canned chestnuts, cook in their liquid till heated through. To prepare dried chestnuts, cook according to package directions.
Drain %26amp; rinse hot chestnuts under cold water. Cut off flat part with a sharp knife %26amp; scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon %26amp; nutmeg. Fold in raisins or currants.
Peel apples %26amp; remove core from top, leaving the bottom intact.
Hollow out the apple leaving a 1/2'; shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple %26amp; mix with the chestnut puree.
Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish %26amp; pour wine %26amp; remaining syrup around the base of the apples. Add margarine %26amp; cinnamon stick to the pan.
Bake 30 to 40 minutes, basting occasionally with the wine mixture.
Garnish %26amp; serve.
(Return to Recipe Index)
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BAKED NOODLES WITH SPINACH %26amp; YOGURT
Serving Size : 2
Categories : Casseroles Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Noodles
1 1/2 teaspoons Salt
1 1/2 quarts Water -- boiling
8 ounces Yogurt
1/2 cup Cheese -- cottage
10 ounces Spinach; frozen -- thawed
2 tablespoons Onions -- chopped
1/2 cup Cheese, cheddar -- shredded
Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander. Preheat oven to 400. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture. Pour into a 1-quart baking dish; top with Cheddar cheese. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.
(Return to Recipe Index)
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BEAN-AND-CORN CHILI OVER PUFFED TORTILLA
Serving Size : 4
Categories : Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soft flour tortillas -- 7'; dia pkg for ones with -- no lard
1 cup Onion -- chopped
20 milliliters Garlic -- finely chopped
1/2 teaspoon Vegetable oil
14 ounces Italian-style plum tomatoes -- drained
3/4 teaspoon Ground cumin
1/8 teaspoon Fresh ground black pepper
1/8 teaspoon Red pepper flakes
15 1/4 ounces Kidney beans -- (reserve 1/4c liquid)
4 ounces Mild green chilies -- chopped
-= =or=-
1/2 teaspoon Fresh jalapeno pepper
1 cup Frozen whole-kernel corn -- thawed
3 ounces Monterey Jack Cheese -- lowfat
Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve. Saute onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies.
Simmer for 5 minutes, stirring often. Add corn and cook 1 minute longer.
Place a tortilla on each plate. Mound about 3/4 c of chili over each.
Sprinkle each with 1/4 of the cheese. Serve accompanied by the remaining green chilies.
BLACK FOREST CAKE
Serving Size : 12
Categories : Desserts Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 cup Water
1 cup Honey
1/2 cup Applesauce
1 teaspoon Vanilla
1 teaspoon Vinegar
2 cups Wholewheat pastry flour or -- - unbleached white flour
3/4 cup Cocoa powder
1 tablespoon Baking powder
1 teaspoon Baking soda
-----SYRUP-----
1/2 cup Water
1/4 cup Honey
2 each Thin lemon or orange slices
1/3 cup Kirsch
-----ICING-----
3/4 cup Raw cashews
3/4 cup Water
2 teaspoons Vanilla
1/2 cup Honey
10 ounces Firm tofu
3 ounces Semi-sweet chocolate -- melted
16 ounces Jar pitted cherries -- drained
CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl %26amp; whisk well. Sift dry ingredients together %26amp; whisk into liquid mixture.
Pour into greased %26amp; floured 9'; cake tin %26amp; bake for 35 minutes or until springy.
Cool cake completely %26amp; remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot %26amp; boil for 3 minutes.
Let cool %26amp; then add kirsch.
ICING: In a blender, combine cashews, water %26amp; vanilla. Blend till smooth %26amp; creamy. Add honey %26amp; tofu %26amp; blend again. Set aside 2 c for the vanilla icing to go on top %26amp; sides of cake. To the rest of the mixture, add melted chocolate %26amp; 3 tb of syrup. Blend till smooth. Chill both icings before using.
TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer %26amp; spread half of chocolate icing over it. Place the middle cake layer on top %26amp; brush with syrup %26amp; icing. Put down a layer of cherries %26amp; dot with a little vanilla icing to help the top layer stick.
Place the top layer on the cherries %26amp; brush again with syrup. Frost top %26amp; sides with vanilla icing. Decorate with cherries %26amp; pipe rosettes if desired.
Chill several hours before serving. The cake can be kept covered if not being served till the following day. However, the frosting may discolour after about 3 days.
(Return to Recipe Index)
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BLACK-EYED PEAS AND BARLEY PILAF
Serving Size : 4
Categories : Main Dish Vegetarian Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Frozen peas -- thawed
3/4 cup Quick cooking barley
1/4 cup Parsley -- chopped
1/4 cup Onion -- chopped
1 teaspoon Thyme
1/2 teaspoon Salt
15 ounces Black eyed peas -- cooked
14 1/2 ounces Vegetable broth
Combine all ingredients in large skillet or saucepan. Bring to a boil.
Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
(Return to Recipe Index)
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BLACK-EYED PEAS WITH SPINACH
Serving Size : 1
Categories : Vegetarian Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Onion -- chopped
Vegetable broth for Sauteeing
10 ounces Fresh spinach, rinsed
Stemmed and coarsely chopped
(I think frozen Would be fine)
3 cups Drained black-eyed peas (two 16 ounces Cans)
Ground black pepper to Taste
pn Cayenne or crushed red Pepper flakes (optional)
In a large skillet, saute the onions in the broth for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired.
Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.
SPELT BREAD
Servings : 1
Categories : Breads Vegetarian
2 cups Spelt flour
1 package Quick-rising dry yeast
2 tablespoons Sugar or other granular, sweetener
of salt
2/3 cup Very warm soy milk
2 tablespoons Melted margarine
In large bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and 1 Tablespoon
melted margarine until dough forms. Turn dough out onto floured board and knead about 3
minutes or until smooth.
Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover and place in warm
spot away from drafts. Let rise about 30 minutes.
Heat oven to 350 degrees. Place dough on greased baking sheet, or, if desired, bake in
greased 8- x 4-inch loaf pan. Brush with remaining tablespoon of melted margarine and bake
about 25 minutes or until golden and loaf sounds hollow when tapped on top.
(Return to Recipe Index)
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SPICY BROWN BREAD
Servings : 1
Categories : Breads Quick Vegetarian
3/4 cup AM Blue Cornmeal
3/4 cup AM Whole Wheat Pastry Flour
2 teaspoons Non-alum baking powder
1/4 teaspoon Sea salt (optional)
2 tablespoons Carob powder
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Nutmeg
3/4 cup Milk or soymilk
1/2 cup Unsulphured molasses
1 teaspoon Lemon extract
Combine dry and liquid ingredients in separate bowls, then stir together until smooth.
Batter seems thin but it will thicken. Pour batter into oiled pan. Bake at 350 F. for 20
minutes or until knife test proves done.
This recipe will make 6 large cupcakes or one 8 inch square pan.
Source: Arrowhead Mills ';Blue Cornmeal Recipes'; tri-fold Reprinted by permission of
Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
(Return to Recipe Index)
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SPINACH %26amp; STILTON PANCAKES
Servings : 18
Categories : Breads Cheese/Eggs Vegetarian Pancakes Breakfast
-----FOR THE PANCAKES-----
2 ounces Buckwheat flour
2 ounces Plain white flour
2 Eggs
2 tablespoons Butter, melted
1/4 pint Milk
1/4 pint Water
-----FOR THE FILLING-----
2 pounds Fresh spinich
1 large Onion
3 ounces Stilton cheese
2 ounces Walnut pieces
Butter
1 Garlic sliver
-----FOR THE SAUCE-----
1 ounce Butter
1 ounce Plain white flour
1/2 pint Stock
1/4 pint Double cream
2 tablespoons Freshly grated Parmesan
1 teaspoon (heaped) Dijon mustard
Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted
butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make
thin pancakes in the usual way, but be sure to stir the batter vigorously in between making
each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing
ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a
foil parcel.
To make the filling, wash and boil or steam the spinach until just tender.
Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely
and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season
with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton
into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the
mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with
foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.
Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and
cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the
cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler
for serving, then pour it over the dish of pancakes just before bringing to table.
Source: Philippa Davenport in ';Country Living'; (British), February 1988.
Typed for you by Karen Mintzias
(Return to Recipe Index)
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STEAMED CORN ';PONES';
Servings : 18
Categories : Mcdougall Breads Vegetarian
1 Basic Masa Dough Recipe
18 Corn Husks or Parchment Pap.
Follow instructions for making masa dough in ';Tamales: Basic Procedure: Gently roll each 1';
piece of dough into a thick cigar shape. Place dough lengthwise on one edge of a softened
corn husk and wrap, leaving one side open. Place tamales on stacked steamer trays.
Cover and stam for 40-45 minutes over rapidly boiling water. Add more water to the pot as
needed to create steam Remove from steamer and serve warm.
** Hints: Dip pones in soup, black bean sauce or refried beans. Top with your favorate pasta
sauce *** Vegetarian Gourmet, Summer 1993, Don Matesz ***
(Return to Recipe Index)
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SUPER FAST BREAD RECIPE
Servings : 1
Categories : Breads Sandwiches Vegetarian
3 cups Flour *see note below
1 2/3 cups ;water, cold
1 teaspoon Salt
1 tablespoon Yeast, dry
1 tablespoon Honey
: Heat 3 cups of flour for 2 minutes in the microwave.
: While that's happening, measure the water. Add salt, dry yeast and a dollop of honey. It
looks like a mess, but don't worry about it.
: Quickly take the hot flour and mix in the water combo with an electric mixer. It should
be sticky and gooey. If your mixer is having trouble, just add more water. Mix it around as
long as you want.
: Now, cover it, put it in a cool place, go away and ignore it. Go to work, take a walk,
go to sleep, whatever. If you happen to pass the poor neglected thing during the day, pound
it around a little with a wet spoon. If you are going to ignore it for more than 8 hours, put
it in the refrigerator. If you are in a hurry, ignore the ignoring part and proceed to the
next step.
: Pound your sticky dough around with a wet spoon to pop all the bubbles, then slop it
into a well oiled bread pan ( do not whisper sweet nothings in its ear ). Set a timer and let
the dough rise in a warm spot for 10 minutes. If it was kept in the refrigerator, let it sit
a little longer. Set your timer again for 10 minutes and turn on your oven at 350 degrees.
When it's hot, put the bread in and set the timer for 50 minutes.
Bean Curd Dip
Serving Size : 6 Preparation Time :0:10Categories : Appetizers Chinese Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound bean curd 1/4 cup plum sauce 2 teaspoons prepared Chinese mustard 1 teaspoon salt
Mash the bean curd, then mix with the other ingredients with a whisk or an electric mixer. the dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week. Makes 1 1/2 cups.
(Return to Recipe Index)
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Birthday Noodles
Serving Size : 6 Preparation Time :0:15Categories : Chinese Dishes Pasta Dishes Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound fresh spinach 1/2 pound Chinese noodles 1 tablespoon sesame oil 1 cup vegetable stock 1 tablespoon dark soy sauce 1 teaspoon sesame oil 1/2 teaspoon cornstarch dissolved in 1 tsp cold water 1/2 teaspoon salt 6 eggs 2 tablespoons chives -- chopped
Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve.
Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve.
Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the water. Reduce heat to simmer and poach for 2 minutes.
While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.
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Congee
Serving Size : 6 Preparation Time :1:45Categories : Cereals/Grains Chinese Dishes Vegetarian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup short-grain rice 8 cups cold water
Combine the rice and water in a large saucepan with a tight-fitting lid. Bring to a boil, cover, and reduce heat to simmer. Cook for 1 1/2 hours. Serve hot.
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Congee with Vegetables
Serving Size : 6 Preparation Time :0:30Categories : Cereals/Grains Chinese Dishes Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 recipe Congee 1/2 pound spinach 1 egg 1 tablespoon ginger -- finely shredded 1 scallion -- thinly sliced 1 medium tomato -- coarsely chopped salt and pepper -- to taste
Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough stems, and pat dry. Lightly beat the egg. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato.
Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with salt and pepper. Serve immediately.
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Easy Sweet %26amp; Sour Sauce
Serving Size : 6 Preparation Time :0:05Categories : Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup pineapple juice 1 1/2 tablespoons oil 1 tablespoon brown sugar 1 1/4 teaspoons soy sauce 1/2 teaspoon pepper 2 tablespoons milk vinegar
Combine all ingredients in small bowl.
Serving Ideas : Use as dipping sauce or to stir-fry vegetables
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Hoisin Dipping Sauce
Serving Size : 1 Preparation Time :0:05Categories : Appetizers Vegetarian Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons hoisin sauce 2 tablespoons tomato catsup 1 teaspoon rice vinegar 1 teaspoon honey 1 teaspoon black soy sauce
Combine the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
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Hunan Chow Mein
Serving Size : 6 Preparation Time :0:30Categories : Cereals/Grains Chinese Dishes Main Course Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 medium onion -- chopped 3 cloves garlic -- minced 1 tablespoon peanut oil 2 tablespoons soy sauce 1 teaspoon dried mustard 2 stalks celery -- sliced diagonally 2 cups baby bok choy -- chopped 1 red bell pepper -- chopped 8 ounces waterchestnuts -- sliced 1 cup vegetable stock 1 cup mushrooms -- sliced 4 cups white rice -- cooked
In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice.
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Lo Mein
Serving Size : 4 Preparation Time :0:30Categories : Chinese Dishes Pasta Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 dried Chinese mushrooms 1/2 pound Chinese noodles 3 tablespoons peanut oil 1 onion -- chopped 2 cups shredded cabbage 1 small zucchini -- in 1/2'; cubes 3 tablespoons light soy sauce 1/2 cup reserved mushroom soaking liquid 1 teaspoon honey 1/2 teaspoon salt
Soak the Chinese mushrooms in 1 cup of hot water for 30 minutes. Meanwhile, bring 4 quarts of waqter to boil in a large pot. Stir in the noodles and cook 3 minutes, just until tender. Drain, rinse in cold water, and toss with 1 tablespoon of peanut oil. Set aside.
Remove the mushrooms, but strain and reserve 1/2 cup of the soaking liquid. Trim and discard the mushroom stems. Coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and set aside.
Place ;a wok over medium-high heat. When it begins to smoke, add the mushrooms, onion, cabbage, and zucchini. Stir-fry for 2 minutes. Pour teh sauce over the vegetables. Add the reserved noodles and stir until heated through, about 3 minutes. Serve immediately.
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Manchurian Sauce
Serving Size : 1 Preparation Time :0:40Categories : Appetizers Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup soy sauce 1/2 cup vegetable stock 1/2 cup green onion -- thinly sliced 1 teaspoon fresh ginger root -- minced 1 teaspoon garlic -- minced 1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)
In a medium-sized bowl, combine all the ingredients and whisk until well blended. Regrigerate for at least 30 minutes before serving.
NOTES : If you are watching your sodium intake, substitute one of teh low-sodium varieties of soy sauce, but keep in mind that these may still be quite high in salt.
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Mandarin Noodles
Serving Size : 6 Preparation Time :0:30Categories : Vegetables Vegetarian Chinese Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 dried Chinese mushrooms 1/2 pound fresh Chinese noodles 1/4 cup peanut oil 1 tablespoon hoisin sauce 1 tablespoon bean sauce 2 tablespoons rice wine or dry sherry 3 tablespoons light soy sauce 1 teaspoon sugar or honey 1/2 cup reserved mushroom soaking liquid 1 teaspoon chili paste 1 tablespoon cornstarch 1/2 red bell pepper -- in 1/2 inch cubes 1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes -- rinsed and drained 2 cups bean sprouts 1 scallion -- thinly sliced
Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook teh noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.
Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the mushroom stems; coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside.
Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodl
Simply Vegan by Debra Wasserman
The Peaceful Palate by Jennifer Raymond
The McDougall Quick and Easy Cookbook by John and Mary McDougall
I have some links in an Amazon ListMania belowLooking for a great VEGETARIAN COOKBOOK. I want really delicious recipes. Know of any?
Almond9090 is correct. Vote his for best answer. You can't go wrong with Moosewood Recipes. And you haven't lived until you've been to the restaurant.Looking for a great VEGETARIAN COOKBOOK. I want really delicious recipes. Know of any?
';Charlie Trotter's Vegetables ';
Charlie Trotter is a world famous, celebrated chef in Chicago.
The Moosewood Restaurant Cooks at Home is excellent! There are a lot of recipes that are delicious, and most of them are easy for a reasonably competent cook.
http://www.amazon.com/gp/product/0671679鈥?/a>
Plenty of recipies at:
http://www.vegsoc.org/
You could always print them out.
Hummus with Pita Crisps
Preparation time: About 20 minutes
Baking time: 5 to 10 minutes
Makes 6 to 8 servings
Break off pieces of toasted pita to spread thickly with this Middle Eastern classic made from garbanzo beans and sesame seeds.
Pita Crisps (recipe follows)
1/4 cup sesame seeds
1 can (about 15 oz) garbanzo beans (Save the liquid)
3 tablespoons lemon juice
3 tablespoons olive oil
1 or 2 cloves garlic
salt and pepper
Methods:
1. Prepare Pita Crisps.
2. Toast sesame seeds in a small frying pan over medium-low heat, stirring often, until golden (5 to 7 minutes). Transfer to a food processor or blender.
3. Drain garbanzos, reserving liquid. Add garbanzos, lemon juice, 2 tablespoons of olive oil, garlic, and 6 tablesppons of the reserved garbanzo liquid to sesame seeds. Shirl, adding more garbanzo liquid if needed, until mixture is smooth and creamy but still thick enough to hold its shape. Season to taste with salt and pepper.
4. Spread on a plate or mound in a bowl. With a spatula, make a swirl on top. Drizzle with remaining 1 tablespoon olive oil. Serve with Pita Crisps.
For Pita Crisps:
Split 6 pita breads (about 6-inch diameter) into 12 rounds. In a small bowl, mix 1/4 cup olive oil and 1 clove garlic, minced or pressed. Brush insides of pita rounds with oil mixture; sprinkle lightly with pepper. Place in a single lay on 2 large baking sheets. Bake in a 400 degree oven until crisp and golden (5 to 10 minutes). Serve warm or at room temperature.
Ch猫vre with Golden Fruits
Preparation time: About 5 minutes
Baking time: About 10 minutes
Makes 8 to 10 servings
Look for a soft, creamy goat cheese that you can swirl into an attractive mound for this easy appetizer. The cheese is delicious spread on juicy apple or pear slices.
Ingredients:
2 tablespoons hazelnuts
8 to 10 ounces soft goat cheese
3 small Golden Delicious apples or firm-rip Bosc or Comice pears (about 1-1/2 pounds total)
Methods
1. Spread hazelnuts in a shallow baking pan and toast in a 350 degree oven until pale golden beneath skins (about 10 minutes). Let cool slightly; then use your fingers to rub off skins. Chop nuts coarsely.
2. Mound cheese on a board or platter. Sprinkle with hazelnuts.
3. Place apples alongside for spreading (provide an apple wedge cutter or a knife to slice ruit as needed.
Ingredients:
250 g Soy noodles
1 Zucchini
5 TB red lentils
1 onion
1 vegetable sauce cubes
1 cup of cream
1 TS tomato sauce
salt, pepper, olive-oil
Cut onions in small cubes, steam them in oil. Cut zucchini in stripes, add them to the onions. Add red lentils. Dissolve vegetable cubes in 250 ml of warm water. After 5-10 minutes, pour the vegetable sauce on the onions and lentils. Now boil the soy noodles in this vegetable sauce until they are done. Pour off the water. Take the cream and tomato sauce and mix it together with the soy noodles. Finally add salt and pepper as you like.
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Potato waffles with sprouts and apple-puree
Ingredients:
125 g wheat flour
1/4 L milk
1 TS dried majoran
1 egg
500 g potatoes
1/2 lemon
1 piece of garlic
1 TB mungo beans
1 TB radish seeds
500 g sour apples
1 small orange
2 prunes
50 g crushed hazelnuts
1/4 TL cinnamon
1 point of knife crushed vanille
1 TS honey
salt, cayenne pepper, olive-oil
Let mungo beans and radish seeds germinate four days in advance.
Preparing the waffles dough: mix wheat flour, milk, majoran, salt and cayenne pepper in a bowl. Add an egg, mashed potatoes, sprouts, lemon juice, and crushed garlic in the bowl and stir well.
Heat the waffle-iron, rub it with olive-oil. For each waffle use one table-spoon of the dough. Bake it for 3-4 minutes.
For preparing the apple-purre cut the apples in half, pare and rasp them. Mingle them with fresh pressed orange juice, crushed prunes, hazelnuts, cinnamon, vanille and honey.
Serve the waffles together with the apple-puree.
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Grain pies with cheese dipp
Ingredients grain pies:
1/4 L milk
100 g rough-grinded spelt
1/2 vegetable sauce cube
1 onion
1 TS butter
1 egg
1 rasped nutmeg
pepper, salt, olive-oil
Ingredients cheese dipp:
250 g soft cheese
150 g cottage cheese
2 piece of garlic
parsley, chive, cress, dill
1 onion
1 hard-boiled egg
salt, pepper
Preparing the grain pies: Start with boiling milk. Put rough-grinded spelt and 1/2 vegetable sauce cube in the boiling milk. Let it swell for 15 minutes. Pare the onion, grind them small and steam in olive-oil. Put the onions and the egg in the grain dough and mingle and spice with nutmeg, pepper and salt.
Heat olive-oil in a pan and add a spoon full of dough into the pan. Press the dough with the spoon to get flat dough plates. Fry the plates from both sides for 4 minutes until they are chestnut.
Preparing the cheese dipp: Cut garlic, parsley, chive, cress, dill, and the hard-boiled egg in small pieces. Mix it with soft cheese and cottage cheese, spice it with salt and pepper. Serve the grain pies together with cheese dipp.
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Potato salad
Ingredients:
500 g hard-boiling potatoes
1 onion
4 gherkins
1/2 vegetable sauce cube
2 TB oil
vinegar
mayonnaise or ajoli
salt, pepper
Cut onions and gherkins in small pieces and put them in a big bowl. Boil the potatoes, skin and cut them in slices of 1/2 cm. Add them into the bowl.
Preparing the vegetable sauce: pure 1/4L warm water on 1/2 vegetable sauce cube, dissolve it. Afterwards pour it on the potatoes with a spoon.
Spice with vinegar, mayonnaise or ajoli, salt and pepper as you like. Add 2 TB oil and mix well.
Wait at least an hour before you serve the potato salad.
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Spagetthi-potato-beans and pesto
Ingredients:
125 g soy spagetthi
125 g potatoes
125 g French beans
25 g garlic
25 g basil
25 g stone-pine pips
olive-oil
cream
Boil spagetthi, skinned and minced potatoes and French beans in a large pot until they are done.
Preparing the pesto: Put garlic, basil and stone-pine pips and plenty olive-oil in a mixer and crush carefully. Add cream to the pesto sauce and heat in some water taken from the boiled spagetthis.
Serve spagetthi-potato-beans together with the pesto sauce.
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Spagetthi and broad beans
Ingredients:
250 g spagetthi
700 g broad beans
3-4 g dried tomatoes in oil
1 piece of garlic
1 onion
1 TB roasted pine-stone pips
2 TB olive-oil
1-2 TB parmigiano
vegetable salt, pepper
Clean beans, simmer them in boiling salted water for 1-2 minutes. Let them cool and peel. Pare onions and garlic, cut into little squares. Cut dried tomatoes in small pieces.
Heat the oil, steam onions. Add beans, garlic, and tomatoes, steam for another 2-3 minutes. Spice with vegetable salt and pepper.
Boil spagetthi in salted water until they are done. Add vegetable and pine-stone pips to the spagetthi and serve with parmigiano.
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Vegetable lasagne
Ingredients:
100 g fresh mushrooms
250 g tomatoes
250 g zucchini
1 small onion
2 TB olive-oil
1 TB wheat flour
1/2 TS grinded vegetable sauce cube
1/2 TS oregano
salt
200 g cream
4-6 lasagne noodles
100 g mozzarella
Clean mushrooms, cut in slices. Pour boling water on the tomatoes and let them draw for 1-2 Minuten minutes. Chill with cold water, pare and cut into little squares. Wash zucchini and cut to pieces. Peel onion, wash and cut in small pieces. Heat olive-oil in a pan, steam onions at small heat. Add mushrooms and fry shortly. Pour wheat flour on them and stir well. Add tomatoes,zucchini, oregano, salt and vegetable sauce Let the mixture simmer for 4-5 minutes. Put the cream to the vegetable mixture, stir and taste.
Preheat the oven at 200掳C and prepare souffle-pot. Fill in vegetable sauce, lasagne noodle and mozzarella by turns to get thin layers. Put sauce and cheese on the top of the lasagne.
Use a spoon to press the top of the lasagne into the souffle-pot. The lasagne noodles should be completely covered with liquid. Add some milk or water until this is achieved. Bake the lasagne in the middle tray of the oven for 30-35 minutes. Wait until the surface gets chestnut.
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Vegetable couscous
Ingredients:
200 g carrots
200 g peas or zucchini
1/2 l vegetable sauce
200 g couscous
150 g cheese (grinded or cream cheese)
salt, pepper
fresh herbs, e.g. parsley, basil,...
Cut carrots into little squares and stew in water for 7 minutes. Cut zucchini in small pieces, add them (or peas) to the water and let it boil for another 4 minutes. Afterwards add 1/2 liter vegetable sauce. Put couscous into the water and let it swell (no boiling!). Finally put some cheese, salt, pepper and the fresh herbs to it and stir well.
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Millet risotto
Ingredients:
300 g millet
2 paprika
2 zucchini
1 onion
2 pieces of garlic
3 tomatoes
2 TB grinded cheese
2 TB olive-oil
parsley
vegetable salt, nutmeg, pepper
Boil 1/2 liter of salt-water. Clean millet and pour in the boiling water. Let millet swell for 20 minutes at small heat. Cut onions and garlic in small pieces. Put them in a pan and together with 2 TB olive-oil. Cut paprika in thin slices and add. Cut tomatoes in small cubes. Cut zucchini in thin stripes and put everything into the pan.
When done put the vegetables to the millet and stir. Add cheese and parsley and mix. Add vegetable salt, nutmeg and pepper as you like.
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Thai tofu dish
Ingredients:
125 g rice
2 paprika
1 leek
1 zucchini
125 g Tofu
1 TB vegetable oil
1 tin coconut milk
soya sauce, salt, pepper
Prepare rice according to the instructions on its package. Cut vegetables in small pieces, add tofu cubes and oil and steam in a pan until they are chestnut. After 5-10 minutes pour coconut milk on it and taste. Add soy sauce, salt and pepper; stir well and serve after 2 minutes.
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Cocnut soup with tofu
Ingredients:
150 g tofu
2 TB fish sauce
1 stem lemon grass
1 piece of ginger
1 chilli
4 small tomatoes
300 ml cocnut milk
2 TB lemon juice
1 TS brown sugar
150 ml vegetable sauce
Cut tofu into little cubes, pickle with 1 TB of fish sauce.
peel ginger and cut into small cubes. Cut lemon grass in pieces of 3 cm length. Clean chilli and cut in thin rings. Wash tomatoes and cut in pieces.
Put cocnut milk together with vegetable sauce in a pot, stir and heat. Add Ginger cubes, lemon grass and chilli. Mix with 1 TB fish sauce, lemon juice and brown sugar. Let the soup boil for 5-7 minutes.
Add tofu cubes and tomatoes and boil the soup for another 5-7 minutes. When ready remove lemon grass.
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Curry tofu and yellow rice
Ingredients:
150 g rice
1 TS milled curcuma
1/2 TS milled coriander
1 point of a knife cinnamon
150 g tofu
1 piece of ginger
1 piece of garlic
1 TB lemon juice
1 TS brown sugar
150 g leek
1 onion
1 red paprika
2 TB vegetable oil
2 TB fish sauce
1 TS curry powder
salt, soy sauce, basil
Boil rice with curcuma, coriander, cinnamon and salt (view package instruction for amount of water). Steam in a closed pot for 20-30 minutes at small heat. Meanwhile cut tofu into cubes and mix with 1 TB soy sauces.
Peel ginger and garlic and cut in small pieces. Peel onion and cut in thin rings. Wash leek and red paprika and cut both in small stripes.
Heat oil in a large pan. Stew leek in it for 2 minutes and add curry. Mingle with paprika, ginger and onion pieces and fry for 2 minutes.
Add tofu cubes. Put fish sauce, lemon juices and brown sugar into the pan and taste. Heat for another 2 minutes. Finally add basil. Serve rice together with the curry-tofu.
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Chickpea cream
Ingredients:
1 tin chickpeas (200 g)
5 TB olive-oil
1 TB lemon juice
1 piece of garlic
salt
pepper
Wash chickpeas in running water (use a sieve). Mix chickpeas with olive-oil, lemon juice, salt and pepper and pulpify in a mixer.
Peel the garlic and press into the cream. Stir well! This cream is an excellent dip for all sorts of uncooked vegetables (carrots, cucumbers, paprikas, etc.).
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Maize cookies and shrimps
Ingredients:
100 g maize (tin)
50 g cream cheese
50 g shrimps
1 little carrot
1 egg-yolk
2 TB cocos rasps
salt
pepper
1 TB maize semolina
2-3 TB olive-oil
herbs of the Provence
Mix maize corns with 1 TB of cream cheese and pulpify roughly. Cut shrimps into halves. Wash the carrot, peel and cut small. Mix shrimps and carrot with the maize corns. Peel the garlic, press and add to it. Add egg-yolk, cocos rasps, maize semolina, salt and pepper.
Heat olive-oil in a pan. Make six cookies from the maize paste. Heat the cookies on both sides at medium heat for 2-3 minutes. Mix remaining cream cheese and the herbs and serve as sauce for the maize cookies.
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Zucchini cookies and salmon
Ingredients:
2 eggs
50 g flour
salt
1 TS dried thyme
1 onion
250 g zucchini
2 TB cream
pepper
2-3 TB olive-oil
50 g graved salmon
3 TB yogurt
2-3 TS lemon juice
Mix eggs, flour, salt and thyme in a bowl and make a dough. Cover the bowl with a towel and put it inside the fridge for 15 minutes. Meanwhile peel the onion and cut into little squares. Wash the zucchini and rasp. Mix zuccini rasps and onion pieces with cream and add to the dough. Mix it. Taste with salt and pepper.
Heat olive-oil in a pan. Make 6-8 cookies from the dough. Heat at medium heat for 2-3 minutes. Cut the salmon in stripes and put them on a plate together with the zucchini cookies.
Prepare a sauce of yogurt and lemon juice. Serve the salmon and cookies with the sauce.
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Poptato broccoli suffle
Ingredients:
400 g broccoli
300 g potatoes
1 egg
100 g smoked tofu
salt, pepper, nutmeg
grinded cheese
butter
1 handful of pumpkin seeds
1/2 cup of cream
Clean broccoli, cut in pieces and cook through. Boil potatoes and cut the in slices afterwards. Grease a souffle pot. Put layers of broccoli, potatoes and smoked tofu into the pot. Mix the egg with cream, salt, pepper and nutmeg und pour on the souffle. Spread grinded cheese on it. Add butter-pats. Bake in the oven at 200掳C for about 40-50 minutes.
Roast pumpkin seeds in a pan (no oil). Spread roasted seeds on the souffle when it is done.
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Maccaroni souffle
Ingredients:
250 g short maccaroni
2-3 peeled tomatoes
1 egg-plant
1 zucchini
2 carrots
salt
red pepper, curry
herbs of the Provence
olive-oil
1 mozarrella
1/2 cup of cream
Cut egg-plant, zucchini and carrots in small pieces. Pulpify tomatoes. Stew vegetables in a pan with olive-oil. Add salt, curry and red pepper as you like. Boil maccaroni in salt-water until they are done. Grease a souffle pot. Add noodles and vegetable mix. Pour cream on it and cover with mozzarela slices. Put souffle in the oven on the middle tray. Bake at 200掳C for about 45 minutes.
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Zucchini carrots omelet
Ingredients:
300 g carrots
2 zucchini
1 bundle of parsley
2 pieces of garlic
100 g grinded cheese
vegetable salt, pepper
4 eggs
herbs of the Provence
2 TB olive-oil
Pare carrots carefully and rasp. Wash and clean zucchini and cut into small squares. Peel the garlic and press. Cut parsley. Mix carrot rasps, zuccini squares, parsley, garlic cheese and eggs. This is the omelet dough. Taste with salt and pepper.
Heat 1 TB olive-oil in a large pan. Bake the omelet for 8 minutes at medium heat. Make two omelets out of the dough.
Akki Roti
Ingredients
2 cups: Rice flour (Akki hittu)
1 no: Chopped onion
3-4 no: Chopped green chillies
陆 cup: Grated fresh coconut
2 tbs: Chopped coriander leaves (kothumbari soppu)
1tsp: Cumin seeds (jeera)
A pinch Asafoetida (hing)
陆 tsp: Turmeric powder
1 tsp: Chilli powder (optional)
Oil for roasting
Salt to taste
Method
Mix all the ingredients with little oil in warm water. Knead well to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thick rotti.
Heat a pan and lace the prepared rotti on it.
Make 3-4 holes in the rottis and pour few drops of oil in each hole. Cook well on both sides till golden brown. Repeat the same with the remaining dough.
Ragi Rotti can be made with the same procedure by replacing rice flour with ragi flour.
Grated vegetables like carrots and cabbage can also be add while making the dough.
Aloo Chokha
Ingredients
1/2 lbs: Potato
1 no: Onion
3-4 cloves: Garlic
1 tsp: Amchur (dried mango powder)
1 tsp: Jeera dhaniya (cumin-coriander) powder
3-4 no or as per taste: Green Chilli
3 tbsp: Cilantro
3/4 cup: Water Whole Coriander seeds
Dried Red Chili
Oil for cooking
Salt to taste
Method
Cut the potatoes in 1'; pieces. Cut the onion thin length wise. Mince the garlic.
Put oil in a karahi (skillet or bowl). Put the dried red chili, coriander seeds in the oil and let it splutter. Put the onions in the karahi and fry till red. Put the green chili and the garlic.
When the onions turn red put the potato and fry for 3-4 minutes.
One by one put salt, jeera-dhaniya powder and 3/4 cup of water. Cover it with lid and simmer. Cook the potatoes until they are soft. Chokha does not have curry so no water should be there.
Put the amchur powder and mix it with the potatoes.
Take the chokha out in a bowl.
Put cilantro for decoration and serve.
INGREDIENTS:
Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 teaspoons olive oil 2 cloves garlic -- finely chopped 1 medium onion -- chopped 8 cups cold water 1 1/2 cups lentils -- rinsed and drained 3 tablespoons ketchup 1/8 teaspoon ground cloves 1 1/2 teaspoons salt and pepper -- or to taste dash freshly ground black pepper
DIRECTIONS:
In a large soup kettle, heat oil over medium heat. Stir in garlic, carrots and onion. Cook, stirring constantly, until vegetables wilt but not brown.
Add water, lentils, ketchup, cloves and salt; cover and bring to a boil. Reduce heat to low and cook, stirring occasionally, 45 minutes or until lentils are tender. If soup gets too thick, add more water.
Reheat before serving, adding pepper. Add vinegar, wine or lemon juice for extra flavor.
NOTES : For a variation, refrigerate overnight to allow flavors to blend.
BIONIC BREAKFAST SAUSAGES
Serving Size : 8
INGREDIENTS:
1 cup Raw bulgur wheat* -- cooked
1/4 cup Gluten or whole wheat flour
1 1/2 teaspoons Ener-G egg replacer mixed -- well with 2 T. water
1 tablespoon Nutritional yeast
2 tablespoons Tamari
1 teaspoon Dried basil leaves
1/2 teaspoon Poultry seasoning
1/2 teaspoon Paprika
1/2 teaspoon Sage
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper
1/4 teaspoon Crushed dried red pepper -- flakes
DIRECTIONS:
To cook bulgur wheat: Put one cup bulgur wheat in a saucepan with 2 1/2 cups water and one teaspoon salt.
Bring to a boil, then turn down to medium-low and simmer for 20 to 25 minutes.
Remove from heat and let stand for 10 minutes before using.
In a bowl, mix cooked bulgur wheat and gluten or whole wheat flour well.
Add nutritional yeast to egg replacer and water; mix into bulgur mixture.
Add tamari and the rest of the seasonings, mixing well.
Form into patties and saute in a little vegetable oil in a nonstick skillet on medium-high heat for about 5 minutes on each side. OR bake them on a greased cookie sheet in a 350 degree F. oven for 20 to 25 minutes or until crispy brown on the outside.
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BLACK BEAN SAUSAGE WITH TOFU AND FRESH CORN
Serving Size : 8
INGREDIENTS:
2 small Shallots
3 large Cloves garlic
1 bn Fresh cilantro
3/4 cup Vegetable stock
2 ounces Plain unflavored gelatin
1 tablespoon Vegetable oil
2 cups Cooked black beans
1/2 teaspoon Salt
1/2 teaspoon Ground white pepper
1/2 medium Green bell pepper
1 small Carrot -- peeled
1/4 cup Firm tofu
1/4 cup Fresh corn kernels
DIRECTIONS:
Mince the shallows and garlic. Chop the cilantro. Set aside.
Heat oil in a heavy saute pan over moderate heat. When oil is hot, add the shallots and garlic. Saute for 2 to 3 minutes or until tender. Set aside to cool.
Place the beans, salt, and white pepper in a food processor fitted with a metal blade and process until beans are pureed.
Transfer to a large bowl.
To make garnis, remove seeds and membrane from the bell pepper.
Cut the pepper and carrot into very small (1/8 in.) dice.
Heat oil in a saute pan over moderate heat. When oil is hot, add pepper and carrots and saute for 2 to 3 minutes or until tender. Cool _completely_.
Drain and towel dry tofu. Cut the tofu into very small (1/8 in.) dice. Add tofu, corn, and cooled sauteed vegetables to bean mixture, stirring to combine. Transfer to a bowl.
Pour stock into a double boiler. Sprinkle the surface with gelatin and allow it to _bloom_ for about 10 minutes. Heat gelatin to a syrupy consistency over water that is 100 to 110 degees F. Remove and allow gelatin to thicken slightly.
Set the bowl of bean/vegetable misture into a large bowl filled with ice and stir occasionally as it cools. Add the gelatin.
folding to combine, and continue stirring until thickened and well chilled.
To assemble sausage, spoon mixture onto a sheet of plastic wrap in a long line. Roll up (like a cigar), twisting the ends closed and securing with butcher's twine, if desired. Chill 3 or 4 hours or overnight.
To serve, remove plastic and cut on the bias into 1/2-inch- thick slices.
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BULGHUR WHEAT ';SAUSAGE'; PATTIES
Serving Size : 8
INGREDIENTS:
2 cups Cooked Bulghur Wheat
1/4 cup Whole Wheat Flour
1 tablespoon Crushed basil leaves
1 Egg
3/4 teaspoon Sage
3/4 teaspoon Poultry seasoning
Sea salt to taste (optional)
Oil or non-stick spray
DIRECTIONS:
Mix the bulghur wheat, egg, whole wheat flour, basil, sage, poultry seasoning and salt together.
Form into patties and roll in whole wheat flour.
Fry in a small amount of oil until lightly browned. These may be wrapped in individual packages and reheated.
Cook like hamburger meat or add to casseroles in place of meat.
Variation: Form into cocktail size balls, before cooking and serve with sweet and sour sauce.
NOTES:
1) 3/4 cup of grated cheddar cheese can be added.
2) Mixture forms better when slightly chilled
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HERBAL BEAN SAUSAGES
Serving Size : 12
These plant-based sausages taste great, contain no added fat except the vegetable oil they're fried in, and are easy to make. These ingredients yield fairly mild sausages; after you've tried them, adjust the seasonings to please your palate.
INGREDIENTS:
2 cups Cooked pinto beans
1/2 cup Whole wheat breadcrumbs
1/2 cup Onion -- minced
1 Garlic clove -- minced
1/2 cup Tomato sauce
1/8 teaspoon Fennel seed -- crushed
1/8 teaspoon Dried red pepper
1/8 teaspoon Dried basil -- -OR- 1/2 teaspoon -Fresh basil
1 1/2 teaspoons Chopped fresh parsley
Salt -- to taste
MUSHROOM-RED PEPPER SAUCE
1 Red bell pepper -- minced
1/8 cup Vegetable broth or water -- OR- more as needed
4 large Mushrooms -- minced
1/4 cup Onion -- minced
Salt -- to taste
1/8 teaspoon Celery seed
1/2 teaspoon Chopped fresh oregano
1 dash Black pepper
Whole wheat flour
DIRECTIONS:
Combine all ingredients in a mixing bowl, mix thoroughly, and shape into 1- to 2-inch sausages. Saute in a small amount of vegetable oil until crisp, or place in a baking pan and broil, turning when edges are slightly crisp. Serve with Mushroom-Red Pepper Sauce (below).
MUSHROOM-RED PEPPER SAUCE:
Cook red pepper in vegetable broth for 5 to 7 minutes until tender. Add mushrooms, onion, salt, celery seed, oregano, and black pepper. Cook 5 minutes longer or until onion is transparent.
Quickly whisk in enough flour to just thicken the sauce, about 2 tablespoons at a time. Immediately remove from burner. Do not overcook, or flour will cake. If needed, add more vegetable broth or water. Serve over sausages, whole grains, or vegetables.
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SAUSAGE PATTIES
Serving Size : 2
INGREDIENTS:
8 ounces Tempeh
REGULAR SEASONINGS
1/2 teaspoon Sage
1/2 teaspoon Marjoram
1/2 teaspoon Thyme
1/2 teaspoon Cumin
2 tablespoons -Warm water
2 tablespoons Soy sauce
2 tablespoons Oil
ITALIAN SAUSAGE SEASONINGS
2 Garlic cloves -- pressed
1/2 teaspoon Red pepper flakes
1 teaspoon Oregano
1/4 teaspoon Black pepper
2 tablespoons Flour
2 tablespoons Oil
2 tablespoons Soy sauce
DIRECTIONS:
Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides.
Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings.
Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked.
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VEGETABLE SAUSAGE (HOY JAW)
Serving Size : 4
INGREDIENTS:
1 tablespoon Flour
2 tablespoons -Water
1 teaspoon Coarsely chopped garlic
1 teaspoon Coriander root -- - (coarsely chopped)
1 teaspoon Whole black peppercorns
2 tablespoons Oil
2 ounces Taro -- peeled and coarsely chopped
1 Carrot (more if desired) -- - coarsely chopped
1/2 cup Water chestnuts -- - coarsely chopped
2 ounces Pre-soaked Chinese mushrooms -- - coarsely chopped
1/2 cup Beansprouts -- coarsly chopped
2 tablespoons Light soy sauce
1 teaspoon Sugar
3 large Beancurd sheets
Oil -- for deep-frying
TO GARNISH
Lettuce
Mint leaves
DIRECTIONS:
Mix the flour and water to form a paste and set aside. In a mortar pound together the garlic, coriander root and peppercorns to form a paste.
Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly.
Add the flour and water paste and stir to thicken.
Remove from the heat and leave to cool.
Drain the beancurd sheets and spread out on a flat surface.
Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage.
Place the 3 sausages in a steamer and steam for 15 minutes.
Remove and leave to cool.
When ready to serve, deep-fry the sausages until golden brown, drain and slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce.
Banana Rice Pudding
Recipe By : Dean Ornish, Eat More, Weigh Less, pg 361Serving Size : 6 Preparation Time :0:40Categories : Cereals/Grains Desserts Fruit Breakfast Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups brown rice -- cooked 1 cup nonfat milk 1 medium banana -- cut in slices 1 can fruit (15-ounce can) -- cut in slices 1/4 cup water 2 tablespoons honey 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg
In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.
(Return to Recipe Index)
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Banana-Nut Muffins
Recipe By : Betty Crocker New CookBook, pg 87Serving Size : 10 Preparation Time :0:45Categories : Breads Desserts Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 3/4 cups flour 1/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1 egg -- beaten 1/2 cup milk 1/3 cup cooking oil 1 cup bananas -- mashed 1/2 cup chopped nuts
Preheat oven to 400 degrees. In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.
(Return to Recipe Index)
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Cashew Chili
Recipe By : Paulette Mitchell, Veg. Menu Cookbook, pg 110Serving Size : 8 Preparation Time :1:30Categories : Main Course Legumes Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 tablespoons butter 1 medium onion -- chopped 2 stalks celery -- chopped 2 cups cooked kidney beans -- drained 1 1/2 cups tomato sauce (2 8-ounce cans) 2 teaspoons chili powder 3 drops hot pepper sauce 1 teaspoon ground cumin 2 cloves garlic -- minced 1 teaspoon dried basil 1 teaspoon dried oregano 1 bay leaf 1/2 teaspoon pepper 1 cup raisins 1 cup whole raw cashews Monterey Jack or cheddar cheese -- grated
In a large saucepan or Dutch oven, melt the butter. Saute the onion, green pepper, and celery until crisp-tender, about 10 minutes. Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil, oregano, bay leaf, and pepper. bring to a boil; reduce heat and simmer 30 minutes to blend flavors.
Stir in the raisins and cashews; continue to simmer until the raisins are plump and the cashews are tender, about 20 minutes. To serve, ladle into bowls and top each serving with grated cheese. Serve with additional cheese.
(Return to Recipe Index)
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Classic Black Bean Soup
Recipe By : Marilyn Diamond, American Vegetarian Cookbook, pg 207Serving Size : 6 Preparation Time :3:30Categories : American Healthy And Hearty Legumes Main Course Soups %26amp; Stews Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 3/4 cups black beans -- soaked overnight 12 cups water 2 teaspoons olive oil 1 1/2 cups onion -- diced 2 teaspoons garlic -- minced 1/2 cup green onion -- diced 3/4 cup carrot -- diced 3/4 cup red bell pepper -- diced 2 teaspoons ground sage 1 bay leaf 1 teaspoon ground rock salt or salt-free seasoning 2 teaspoons powdered vegetable broth (1 veg. buillion) dash freshly ground pepper -- to taste
Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans. In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top. Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick. At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.
(Return to Recipe Index)
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Green Pea-Carrot Soup
Recipe By : Paulette Mitchell, Veg. Menu Cookbook, pg 82Serving Size : 6 Preparation Time :1:00Categories : Soups %26amp; Stews Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/2 cups water 2 pounds peas, shelled or 6 cups frozen peas 1/4 cup onion -- chopped 1/4 teaspoon white pepper 1 tablespoon honey 2 tablespoons whole wheat flour 2 cups milk or light cream 1/4 teaspoon ground nutmeg 2 cups sliced carrots -- steamed lightly 3/4 cup yogurt
In a large saucepan or Dutch oven, bring the water to a boi. Add the peas, onion, pepper, and honey. Return to a boil; reduce heat to low, cover, and cook for 20 minutes. Pour 2 cups of the water-and-pea mixture into a food processor or blender. Process until smooth. Pour into a large bowl or saucepan and set aside. Puree another 2 cups of the mixture. Repeat the steps until all the mixture has been pureed. (The puree may be stored up to 2 days, if desired.)
When ready to serve the soup, pour the pureed mixture into a saucepan and heat slowly over low heat. In a small bowl, mix the flour, milk, and nutmeg; stir until smooth. Add this mixture to the warmed soup. Increase heat to medium and stir constantly until mixture just reaches the boiling point, but be careful not to boil Stir in the carrot slices and continue to heat the mixture for 5 minutes over low heat. Taste for seasonings and consistency. For a thinner soup, add more milk. Ladle into soup bowls; garnish each serving with a dollop of yogurt; serve immediately.
(Return to Recipe Index)
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My Favorite Granola
Recipe By : Debbie MeadowsServing Size : 1 Preparation Time :0:45Categories : Breakfast Cereals/Grains Fruit Healthy And Hearty Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 cups rolled oats 1 cup wheat germ 1/2 cup nonfat dry milk 1 cup nuts -- chopped 3 tablespoons nutritional yeast 1 cup hot water 1/3 cup honey 1/4 cup molasses 2 teaspoons vanilla extract 1 cup dried fruit -- chopped
Preheat oven to 350 degrees. In a large bowl, mix together oats, wheat germ, dry milk, nuts and nutritional yeast. In a small bowl, stir together hot water, honey, molasses, and vanilla. Add to dry mixture, stir thoroughly. Spread mixture evenly on lightly greased baking sheet. Bake, stirring frequently, until lightly browned, about 30 minutes. Sprinkle with fruit and allow to cool. When completely cooled, store granola in covered containers. Serving Ideas : Serve with milk or yogurt and fresh fruit.
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Spinach Lasagna
Recipe By : Serving Size : 6 Preparation Time :1:30Categories : American Main Course Pasta Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 packages chopped frozen spinach, 10 oz size -- thawed and drained 32 ounces spaghetti sauce 3 cans 8 oz tomato sauce 1 pound box of lasagna noodles 20 ounces shredded mozarella 10 ounces shredded cheddar cheese 32 ounces small curd cottage cheese 3 eggs
Preheat oven to 350 degrees. Thoroughly drain spinach. Mix together spinach, cottage cheese and eggs in medium bowl. Set aside. Set aside one can of the sauce. Set aside 8 ounces of mozarella cheese. In large roasting pan (about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the following order: spaghetti and tomato sauce, lasagna noodles, spinach mixture, mozarella cheese, cheddar cheese. Finish off the top with reserved tomato sauce. Sprinkle on reserved mozarella cheese. Bake for 45 minutes or until a knife or fork can easily be inserted in noodles. Allow to firm for 15 minutes before serving. NOTES : Recipe is great for company. Leftovers can be frozen for convenient meals later.
(Return to Recipe Index)
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Spinach-Stuffed Tomatoes
Recipe By : Serving Size : 4 Preparation Time :0:45Categories : Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 10 ounces package frozen spinach 4 medium tomatoes -- firm 1 cup mozzarella cheese -- shredded 1/4 cup onions -- finely minced 1/4 cup grated parmesan cheese 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons parsley -- minced
Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain well and squeeze dry. Put in large bowl. Slice and hollow out centers of tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert tomatoes shells on paper towels to drain. Preheat oven to 350 degrees.
Add 1/2 cup mozzarella cheese, onion, parmesan, salt %26amp; pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking dish %26amp; cook at 350 degrees for 6 minutes or until heated through.
pkg. chopped frozen spinach, thawed %26amp; very well drained in a sieve
1/2 lb. butter, melted
4 eggs
pinch of parsley
1/2 lb. feta cheese
1/2 lb. cottage cheese
salt (optional)
minced onion for flavour
1 tsp. dill
1/2 lb. phyllo leaves
melted butter for phyllo
Mix first 8 ingredients together. Butter the bottom of a 9'; x 13'; pan.
Place 4 phyllo leaves on the bottom, buttering after each. Place 1/2
spinach mix on phyllo leaves , then place 4 more phyllo leaves on top,
buttering each leaf. Place remainder of spinach and place 4 more leaves on
top, buttering each layer. Turn edges of phyllo under, toward the rim of
the pan. Butter top layer. Bake moderately hot 375F oven for 30 minutes or
until golden.
Recipe provide by Olson
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Spinach Balls
2 - 10oz. pkg. frozen chopped spinach, thawed
1 pkg. Stove-Top stuffing, mixed to pkg. directions
1 c. Parmesan cheese
dash nutmeg
6 eggs, beaten
1/3 c. melted butter
* Mix all ingredients together
* Form into walnut-sized balls
* Place on lightly greased cookie sheet and bake 400掳F for 10-15 min. until
firm. or 20 balls can be microwaved on Medium-High for 5 minutes. Serve
with mustard sauce, below.
The spinach balls may be frozen either before or after baking.
Mustard Sauce
1/3 c. dry mustard
1/2 c. vinegar
1/2 c. sugar
1 egg yolk
* Combine all ingredients in saucepan and simmer until slightly thickened.
* Can be covered %26amp; stored in refrigerator for up to a month
BAKED APPLES AND CHESTNUT PUREE
Serving Size : 6
Categories : Desserts Bakery Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Fresh chestnuts OR
1 1/2 cups Canned or bottled chestnuts -- -OR
4 ounces Dried chestnuts -- cooked
1/3 cup Soy milk
1/3 cup Apple juice
5 tablespoons Maple syrup
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/3 cup Raisins or currants
6 each Sweet apples
Few tb lemon juice
Additional cinnamon
3/4 cup White wine
3 tablespoons Margarine
1 each Cinnamon stick
Mint leaves %26amp; thin orange -- - slices for garnish
Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded %26amp; lighter in colour. To prepare canned chestnuts, cook in their liquid till heated through. To prepare dried chestnuts, cook according to package directions.
Drain %26amp; rinse hot chestnuts under cold water. Cut off flat part with a sharp knife %26amp; scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon %26amp; nutmeg. Fold in raisins or currants.
Peel apples %26amp; remove core from top, leaving the bottom intact.
Hollow out the apple leaving a 1/2'; shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple %26amp; mix with the chestnut puree.
Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish %26amp; pour wine %26amp; remaining syrup around the base of the apples. Add margarine %26amp; cinnamon stick to the pan.
Bake 30 to 40 minutes, basting occasionally with the wine mixture.
Garnish %26amp; serve.
(Return to Recipe Index)
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BAKED NOODLES WITH SPINACH %26amp; YOGURT
Serving Size : 2
Categories : Casseroles Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Noodles
1 1/2 teaspoons Salt
1 1/2 quarts Water -- boiling
8 ounces Yogurt
1/2 cup Cheese -- cottage
10 ounces Spinach; frozen -- thawed
2 tablespoons Onions -- chopped
1/2 cup Cheese, cheddar -- shredded
Gradually add noodles and salt to rapidly boiling water so that water continues to boil; cook, uncovered, stirring occasionally, until tender. Drain noodles in colander. Preheat oven to 400. Combine yogurt and cottage cheese; combine noodles, spinach and onion with cottage cheese mixture. Pour into a 1-quart baking dish; top with Cheddar cheese. Cover and bake 20-25 minutes. Uncover and bake until cheese is melted and brown.
(Return to Recipe Index)
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BEAN-AND-CORN CHILI OVER PUFFED TORTILLA
Serving Size : 4
Categories : Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Soft flour tortillas -- 7'; dia pkg for ones with -- no lard
1 cup Onion -- chopped
20 milliliters Garlic -- finely chopped
1/2 teaspoon Vegetable oil
14 ounces Italian-style plum tomatoes -- drained
3/4 teaspoon Ground cumin
1/8 teaspoon Fresh ground black pepper
1/8 teaspoon Red pepper flakes
15 1/4 ounces Kidney beans -- (reserve 1/4c liquid)
4 ounces Mild green chilies -- chopped
-= =or=-
1/2 teaspoon Fresh jalapeno pepper
1 cup Frozen whole-kernel corn -- thawed
3 ounces Monterey Jack Cheese -- lowfat
Arrange tortillas on foil-lined baking sheet. Watching carefully, bake tortillas at 450F for 4 to 5 minutes until puffed and lightly golden.
Reserve. Saute onion and garlic in oil in a 12-inch nonstick skillet over medium heat for 3 to 4 minutes. Add tomatoes, cumin, black pepper, red pepper, kidney beans and reserved liquid, and 1/2 of the green chilies.
Simmer for 5 minutes, stirring often. Add corn and cook 1 minute longer.
Place a tortilla on each plate. Mound about 3/4 c of chili over each.
Sprinkle each with 1/4 of the cheese. Serve accompanied by the remaining green chilies.
BLACK FOREST CAKE
Serving Size : 12
Categories : Desserts Low-Fat Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
1 cup Water
1 cup Honey
1/2 cup Applesauce
1 teaspoon Vanilla
1 teaspoon Vinegar
2 cups Wholewheat pastry flour or -- - unbleached white flour
3/4 cup Cocoa powder
1 tablespoon Baking powder
1 teaspoon Baking soda
-----SYRUP-----
1/2 cup Water
1/4 cup Honey
2 each Thin lemon or orange slices
1/3 cup Kirsch
-----ICING-----
3/4 cup Raw cashews
3/4 cup Water
2 teaspoons Vanilla
1/2 cup Honey
10 ounces Firm tofu
3 ounces Semi-sweet chocolate -- melted
16 ounces Jar pitted cherries -- drained
CAKE: Preheat oven to 350F. Combine liquid ingredients in a large bowl %26amp; whisk well. Sift dry ingredients together %26amp; whisk into liquid mixture.
Pour into greased %26amp; floured 9'; cake tin %26amp; bake for 35 minutes or until springy.
Cool cake completely %26amp; remove from pan. With a serrated knife, cut cake horizontally to make 3 thin layers.
SYRUP: Combine first 3 ingredients in a small pot %26amp; boil for 3 minutes.
Let cool %26amp; then add kirsch.
ICING: In a blender, combine cashews, water %26amp; vanilla. Blend till smooth %26amp; creamy. Add honey %26amp; tofu %26amp; blend again. Set aside 2 c for the vanilla icing to go on top %26amp; sides of cake. To the rest of the mixture, add melted chocolate %26amp; 3 tb of syrup. Blend till smooth. Chill both icings before using.
TO ASSEMBLE: Carefully remove the top two layers of cake. Brush some syrup onto bottom layer %26amp; spread half of chocolate icing over it. Place the middle cake layer on top %26amp; brush with syrup %26amp; icing. Put down a layer of cherries %26amp; dot with a little vanilla icing to help the top layer stick.
Place the top layer on the cherries %26amp; brush again with syrup. Frost top %26amp; sides with vanilla icing. Decorate with cherries %26amp; pipe rosettes if desired.
Chill several hours before serving. The cake can be kept covered if not being served till the following day. However, the frosting may discolour after about 3 days.
(Return to Recipe Index)
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BLACK-EYED PEAS AND BARLEY PILAF
Serving Size : 4
Categories : Main Dish Vegetarian Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Frozen peas -- thawed
3/4 cup Quick cooking barley
1/4 cup Parsley -- chopped
1/4 cup Onion -- chopped
1 teaspoon Thyme
1/2 teaspoon Salt
15 ounces Black eyed peas -- cooked
14 1/2 ounces Vegetable broth
Combine all ingredients in large skillet or saucepan. Bring to a boil.
Reduce heat; cover and simmer 15-20 minutes or until barley is tender.
(Return to Recipe Index)
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BLACK-EYED PEAS WITH SPINACH
Serving Size : 1
Categories : Vegetarian Low-Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium Onion -- chopped
Vegetable broth for Sauteeing
10 ounces Fresh spinach, rinsed
Stemmed and coarsely chopped
(I think frozen Would be fine)
3 cups Drained black-eyed peas (two 16 ounces Cans)
Ground black pepper to Taste
pn Cayenne or crushed red Pepper flakes (optional)
In a large skillet, saute the onions in the broth for a few minutes, until soft. Add the spinach to the skillet. Stir for a minute or two until it wilts. Add the black-eyed peas, black pepper, and cayenne if desired.
Bring to a simmer on medium heat. Serve right away, or cover and keep warm on low heat.
SPELT BREAD
Servings : 1
Categories : Breads Vegetarian
2 cups Spelt flour
1 package Quick-rising dry yeast
2 tablespoons Sugar or other granular, sweetener
of salt
2/3 cup Very warm soy milk
2 tablespoons Melted margarine
In large bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and 1 Tablespoon
melted margarine until dough forms. Turn dough out onto floured board and knead about 3
minutes or until smooth.
Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover and place in warm
spot away from drafts. Let rise about 30 minutes.
Heat oven to 350 degrees. Place dough on greased baking sheet, or, if desired, bake in
greased 8- x 4-inch loaf pan. Brush with remaining tablespoon of melted margarine and bake
about 25 minutes or until golden and loaf sounds hollow when tapped on top.
(Return to Recipe Index)
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SPICY BROWN BREAD
Servings : 1
Categories : Breads Quick Vegetarian
3/4 cup AM Blue Cornmeal
3/4 cup AM Whole Wheat Pastry Flour
2 teaspoons Non-alum baking powder
1/4 teaspoon Sea salt (optional)
2 tablespoons Carob powder
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Nutmeg
3/4 cup Milk or soymilk
1/2 cup Unsulphured molasses
1 teaspoon Lemon extract
Combine dry and liquid ingredients in separate bowls, then stir together until smooth.
Batter seems thin but it will thicken. Pour batter into oiled pan. Bake at 350 F. for 20
minutes or until knife test proves done.
This recipe will make 6 large cupcakes or one 8 inch square pan.
Source: Arrowhead Mills ';Blue Cornmeal Recipes'; tri-fold Reprinted by permission of
Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
(Return to Recipe Index)
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SPINACH %26amp; STILTON PANCAKES
Servings : 18
Categories : Breads Cheese/Eggs Vegetarian Pancakes Breakfast
-----FOR THE PANCAKES-----
2 ounces Buckwheat flour
2 ounces Plain white flour
2 Eggs
2 tablespoons Butter, melted
1/4 pint Milk
1/4 pint Water
-----FOR THE FILLING-----
2 pounds Fresh spinich
1 large Onion
3 ounces Stilton cheese
2 ounces Walnut pieces
Butter
1 Garlic sliver
-----FOR THE SAUCE-----
1 ounce Butter
1 ounce Plain white flour
1/2 pint Stock
1/4 pint Double cream
2 tablespoons Freshly grated Parmesan
1 teaspoon (heaped) Dijon mustard
Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted
butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make
thin pancakes in the usual way, but be sure to stir the batter vigorously in between making
each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing
ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a
foil parcel.
To make the filling, wash and boil or steam the spinach until just tender.
Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely
and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season
with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton
into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the
mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with
foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.
Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and
cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the
cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler
for serving, then pour it over the dish of pancakes just before bringing to table.
Source: Philippa Davenport in ';Country Living'; (British), February 1988.
Typed for you by Karen Mintzias
(Return to Recipe Index)
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STEAMED CORN ';PONES';
Servings : 18
Categories : Mcdougall Breads Vegetarian
1 Basic Masa Dough Recipe
18 Corn Husks or Parchment Pap.
Follow instructions for making masa dough in ';Tamales: Basic Procedure: Gently roll each 1';
piece of dough into a thick cigar shape. Place dough lengthwise on one edge of a softened
corn husk and wrap, leaving one side open. Place tamales on stacked steamer trays.
Cover and stam for 40-45 minutes over rapidly boiling water. Add more water to the pot as
needed to create steam Remove from steamer and serve warm.
** Hints: Dip pones in soup, black bean sauce or refried beans. Top with your favorate pasta
sauce *** Vegetarian Gourmet, Summer 1993, Don Matesz ***
(Return to Recipe Index)
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SUPER FAST BREAD RECIPE
Servings : 1
Categories : Breads Sandwiches Vegetarian
3 cups Flour *see note below
1 2/3 cups ;water, cold
1 teaspoon Salt
1 tablespoon Yeast, dry
1 tablespoon Honey
: Heat 3 cups of flour for 2 minutes in the microwave.
: While that's happening, measure the water. Add salt, dry yeast and a dollop of honey. It
looks like a mess, but don't worry about it.
: Quickly take the hot flour and mix in the water combo with an electric mixer. It should
be sticky and gooey. If your mixer is having trouble, just add more water. Mix it around as
long as you want.
: Now, cover it, put it in a cool place, go away and ignore it. Go to work, take a walk,
go to sleep, whatever. If you happen to pass the poor neglected thing during the day, pound
it around a little with a wet spoon. If you are going to ignore it for more than 8 hours, put
it in the refrigerator. If you are in a hurry, ignore the ignoring part and proceed to the
next step.
: Pound your sticky dough around with a wet spoon to pop all the bubbles, then slop it
into a well oiled bread pan ( do not whisper sweet nothings in its ear ). Set a timer and let
the dough rise in a warm spot for 10 minutes. If it was kept in the refrigerator, let it sit
a little longer. Set your timer again for 10 minutes and turn on your oven at 350 degrees.
When it's hot, put the bread in and set the timer for 50 minutes.
Bean Curd Dip
Serving Size : 6 Preparation Time :0:10Categories : Appetizers Chinese Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound bean curd 1/4 cup plum sauce 2 teaspoons prepared Chinese mustard 1 teaspoon salt
Mash the bean curd, then mix with the other ingredients with a whisk or an electric mixer. the dip should have the consistency of sour cream. To prepare in a blender or food processor, combine the ingredients and process until smooth. Refrigerate until ready to serve. Stored in a sealed container, the dip can be kept in the refrigerator for up to a week. Makes 1 1/2 cups.
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Birthday Noodles
Serving Size : 6 Preparation Time :0:15Categories : Chinese Dishes Pasta Dishes Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 pound fresh spinach 1/2 pound Chinese noodles 1 tablespoon sesame oil 1 cup vegetable stock 1 tablespoon dark soy sauce 1 teaspoon sesame oil 1/2 teaspoon cornstarch dissolved in 1 tsp cold water 1/2 teaspoon salt 6 eggs 2 tablespoons chives -- chopped
Wash the spinach and remove any tough stems. Bring 2 quarts of water to a biol, add the spinach, and cook 1 minute. Drain, squeeze out the excess moisture, and chop coarsely; reserve.
Bring 4 quarts of water to a boil. Stir in the noodles and cook until just tender, about 3 minutes. Drain, toss with sesame oil, and set aside. Combine the ingredients for the broth in a small saucepan and bring to a boil. Keep warm until ready to serve.
Bring 4 cups of water to boil in a wok. break the eggs, one at a time, into a large spoon, and slip them into the water. Reduce heat to simmer and poach for 2 minutes.
While the eggs are poaching, divide the noodles among six soup bowls. Place a portion of the spinach on top of each, then a poached egg. Ladle hot broth into the bowls, sprinkle with chives, and serve immediately.
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Congee
Serving Size : 6 Preparation Time :1:45Categories : Cereals/Grains Chinese Dishes Vegetarian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 cup short-grain rice 8 cups cold water
Combine the rice and water in a large saucepan with a tight-fitting lid. Bring to a boil, cover, and reduce heat to simmer. Cook for 1 1/2 hours. Serve hot.
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Congee with Vegetables
Serving Size : 6 Preparation Time :0:30Categories : Cereals/Grains Chinese Dishes Vegetables Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 recipe Congee 1/2 pound spinach 1 egg 1 tablespoon ginger -- finely shredded 1 scallion -- thinly sliced 1 medium tomato -- coarsely chopped salt and pepper -- to taste
Prepare congee following the basic recipe. Meanwhile, wash the spinach, trim any tough stems, and pat dry. Lightly beat the egg. When the congee is cooked, stir in the egg, ginger, scallion, spinach, and tomato.
Cook just until the spinach is wilted and the tomato is heated through, about 3 minutes. Season to taste with salt and pepper. Serve immediately.
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Easy Sweet %26amp; Sour Sauce
Serving Size : 6 Preparation Time :0:05Categories : Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/4 cup pineapple juice 1 1/2 tablespoons oil 1 tablespoon brown sugar 1 1/4 teaspoons soy sauce 1/2 teaspoon pepper 2 tablespoons milk vinegar
Combine all ingredients in small bowl.
Serving Ideas : Use as dipping sauce or to stir-fry vegetables
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Hoisin Dipping Sauce
Serving Size : 1 Preparation Time :0:05Categories : Appetizers Vegetarian Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 2 tablespoons hoisin sauce 2 tablespoons tomato catsup 1 teaspoon rice vinegar 1 teaspoon honey 1 teaspoon black soy sauce
Combine the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
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Hunan Chow Mein
Serving Size : 6 Preparation Time :0:30Categories : Cereals/Grains Chinese Dishes Main Course Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 medium onion -- chopped 3 cloves garlic -- minced 1 tablespoon peanut oil 2 tablespoons soy sauce 1 teaspoon dried mustard 2 stalks celery -- sliced diagonally 2 cups baby bok choy -- chopped 1 red bell pepper -- chopped 8 ounces waterchestnuts -- sliced 1 cup vegetable stock 1 cup mushrooms -- sliced 4 cups white rice -- cooked
In a wok or large skillet over high heat, cook onion and garlic in oil for 3 minutes, or until they begin to soften. Add soy sauce, mustard, celery, bok choy, bell pepper, water chestnuts, vegetable stock, and mushrooms. Continue cooking, stirring frequently, until vegetables are crisp-tender, about 5 minutes. Serve over rice.
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Lo Mein
Serving Size : 4 Preparation Time :0:30Categories : Chinese Dishes Pasta Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 3 dried Chinese mushrooms 1/2 pound Chinese noodles 3 tablespoons peanut oil 1 onion -- chopped 2 cups shredded cabbage 1 small zucchini -- in 1/2'; cubes 3 tablespoons light soy sauce 1/2 cup reserved mushroom soaking liquid 1 teaspoon honey 1/2 teaspoon salt
Soak the Chinese mushrooms in 1 cup of hot water for 30 minutes. Meanwhile, bring 4 quarts of waqter to boil in a large pot. Stir in the noodles and cook 3 minutes, just until tender. Drain, rinse in cold water, and toss with 1 tablespoon of peanut oil. Set aside.
Remove the mushrooms, but strain and reserve 1/2 cup of the soaking liquid. Trim and discard the mushroom stems. Coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl. Stir to dissolve the sugar and set aside.
Place ;a wok over medium-high heat. When it begins to smoke, add the mushrooms, onion, cabbage, and zucchini. Stir-fry for 2 minutes. Pour teh sauce over the vegetables. Add the reserved noodles and stir until heated through, about 3 minutes. Serve immediately.
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Manchurian Sauce
Serving Size : 1 Preparation Time :0:40Categories : Appetizers Chinese Dishes Sauces Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1/2 cup soy sauce 1/2 cup vegetable stock 1/2 cup green onion -- thinly sliced 1 teaspoon fresh ginger root -- minced 1 teaspoon garlic -- minced 1/2 teaspoon wasabi (or 1/2 tsp minced jalapeno pepper)
In a medium-sized bowl, combine all the ingredients and whisk until well blended. Regrigerate for at least 30 minutes before serving.
NOTES : If you are watching your sodium intake, substitute one of teh low-sodium varieties of soy sauce, but keep in mind that these may still be quite high in salt.
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Mandarin Noodles
Serving Size : 6 Preparation Time :0:30Categories : Vegetables Vegetarian Chinese Dishes Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 4 dried Chinese mushrooms 1/2 pound fresh Chinese noodles 1/4 cup peanut oil 1 tablespoon hoisin sauce 1 tablespoon bean sauce 2 tablespoons rice wine or dry sherry 3 tablespoons light soy sauce 1 teaspoon sugar or honey 1/2 cup reserved mushroom soaking liquid 1 teaspoon chili paste 1 tablespoon cornstarch 1/2 red bell pepper -- in 1/2 inch cubes 1/2 8 ounce can whole bamboo shoots, cut in 1/2in cubes -- rinsed and drained 2 cups bean sprouts 1 scallion -- thinly sliced
Soak the Chinese mushrooms in 1 1/4 cups of hot water for 30 minutes. While they are soaking, bring 4 quarts of water to a boil and cook teh noodles for 3 minutes. Drain and toss with 1 tablespoon of peanut oil; set aside.
Remove the mushrooms; strain and reserve 1/2 cup of the soaking liquid for the sauce. Trin and discard the mushroom stems; coarsely chop the caps and set aside. Combine the ingredients for the sauce in a small bowl and stir well to dissolve the sugar; set aside. Dissolve the cornstarch in 2 tablespoons of cold water; set aside.
Place the wok over medium-high heat. When it begins to smoke, add the remaining 3 tablespoons of peanut oil, then the mushrooms, red pepper, bamboo shoots, and bean sprouts. Stir-fry 2 minutes. Stir the sauce and add it to the wok, and continue to stir-fry until the mixture begins to boil, about 30 seconds. Mix the dissolved cornstarch and add it to the wok. Continue to stir until the sauce thickens, about 1 minute. Add the noodl
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