1 1/2 c AM Toasted Garbanzo Flour 1 c Water 1 md Onion; chopped finely 1/2 c AM Oat Flakes 1/2 c Ground pecans or other nuts 1 tb Parsley 1 ts Savory 1 ts Sea salt (optional) Mix the flour and water. Let sit while preparing remaining ingredients. Mix all well. When mixture is quite thick shape into patties. Fry lightly on both sides. Flatten patties fairly thin while cooking. Delicious when fried in toasted sesame oil. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
-----------------------------------ROAST----------------------------------- 1/3 c Water 1 tb Soy sauce 1/2 c Tempeh 1 sm Onion 1 tb Vegetable oil 1/2 c Corn kernals 1/2 c Whole wheat breadcrumbs 1 tb Soymilk 1 pn Thyme Sea salt Freshly ground black pepper -----------------------------------SAUCE----------------------------------- 1 c Mushrooms 2 ts Vegetable oil 2 tb Water 1 tb Tahini 2 ts Soy sauce -----------------------------TO ACCOMPANY ROAST----------------------------- Seasonal vegetables -- (as desired) Bring the water and soy sauce to the boil in a small pan, place the tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain. Chop the onion. Saute in the oil in a saucepan 3-4 minutes until softened. Remove from heat. Mash the tempeh into the pan, then add the drained corn, breadcrumbs, milk, thyme and seasoning; mix well. Turn into an oiled oven dish and bake at 350 degrees F (180 C)/Gas Mark 4 for about half an hour. To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender. Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes. Serve the roast with the sauce poured over it, accompanied by seasonal vegetables. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias |
4 Pumpkins, miniature (about -4 to 5 inches in diameter) 2 c Bread, rye or whole wheat; -cubed 1/2 c Carrots; thinly sliced 1 c Onion; diced 1/2 c Vegetable broth 1/2 c Celery; diced 1 ts Oregano; dried 1/2 ts Black pepper; ground 1/4 c Parsley, fresh; minced 1 ts Olive oil or apple -juice Preheat oven to 325 degrees. Cut off pumpkin tops and set aside to use as covers. Scoop out seeds and membranes; set aside for another use. Set pumpkin shells on a large baking sheet. In a medium bowl, combine remaining ingredients and toss well. Pack tightly into pumpkin cavities.Cover with tops. Bake 45 minutes, or until pumpkin shells are tender. Serve hot. Serves 4. Per serving: 159 cal; 4 g prot; 2 g fat; 30 g carb; 0 chol; 209 mg sod; 6 g fiber. Source: Vegetarian Times, October 1993/MM by DEEANNE |
1 1/4 c Whole wheat flour 1/2 c Unbleached white flour 2 ts Baking powder 1/2 ts Salt 3 tb Margarine 1/3 c Apple juice 1 c Well mashed, cooked sweet -- potato 3 tb Honey 1/3 c Finely chopped walnuts or -- pecans Preheat oven to 425F. In a mixing bowl, sift together the flours, baking powder & salt. Work in the margarine till the mixture resembles coarse breadcrumbs. Add apple juice, potato, honey & nuts & work till it resembles a soft dough. Turn dough out onto a well-floured board & knead enough extra flour to make the dough lose its stickiness. With floured hands, divide dough into 16 equal parts. Shape into small balls & arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them. Bake for 12 to 15 minutes. Serve hot with Creamy Mushroom Soup. |
2 tb Yeast 1/2 c Lukewarm Water (105 to 110 -degrees) 1/2 c Milk, scalded 1/4 c Sugar 1/2 ts Salt 1/4 c Vegetable Oil 1 Egg 3 1/2 To 4 c Flour 1 ts Ground Cardamom 1/2 c Raisins, dark or golden Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to dissolve it. Add the salt and vegetable oil. Cool. Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture. Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured surface. Knead until smooth and elastic. Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Punch down the dough and transfer to a lightly-floured surface. Divide into thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a lightly-oiled baking sheet. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350-degree oven for 30 to 35 minutes. |
3 c Flour *see note below 1 2/3 c ;water, cold 1 ts Salt 1 tb Yeast, dry 1 tb 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. |
1 x Sweet potatoes This is really great. Michelle was the first one to mention this last year so she gets full credit (yeah, she's also pretty busy these days) Slice sweet potatoes the long way into around 1/4" (1 cm?) slices. Brush with steak sauce - Lea & Perrins is vegan. Trader Joe's too. Let sit for a little while Place on BBQ (Turn once) The potatoes get that wonderful grill pattern on them too! Buy potatoes that are straight and plump. I've done this with both orange and yellow flesh varietes with good success. You may even be able to use regular potatoes... Michelle Dick, Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) |