2 pk Baking yeast 1/4 c Warm water 1 ts Molasses 2 c Soymilk 1/2 c Molasses 4 tb Dairy-free margarine, melted 3 c Unbleached flour 3 c Whole wheat flour Add yeast and 1 teaspoon molasses to warm water; stir and let sit until bubbly. To a large bowl add soymilk, 1/2 cup molasses, melted margarine and salt. Stir in yeast mixture. Next add flour, one cup at a time. (Mix white and whole wheat flour together before adding). Stir well with each addition. Turn out dough on flat surface and knead about 5 minutes or so untl smooth and elastic, adding more flour, as necessary. Place dough into a greased container and cover. Let rise about one hour, in a warm location. Form into buns and let rise about 30 or 40 minutes on greased cookie sheets. Cover with plastic wrap that has been sprayed with non-stick spray. Bake in 350-degree oven about 20 minutes. Cool on wire racks. Note: Or form into two large loaves and bake 30 to 35 minutes. While bread is hot, bursh tops with melted margarine or spray tops with PAM, if desired. Recipe by Shirley Wilkes-Johnson |
1 Envelope Kool-Aid grape flavor unsweetened mix 1 Envelope Kool-Aid orange flavor unsweetened mix 2 Cups sugar 3 Quarts cold water 1 Bottle (qt.) ginger ale -- chilled Mix Kool Aid's together with sugar, in large pitcher. Add water and mix. Just before serving, add ginger ale. |
Ingredients | |||
1 | tablespoon | oil, sesame | |
1 | each | onion, small | |
1 1/4 | cup | quinoa, thoroughly rinsed | |
1 | each | bell pepper, red, small, diced | |
3 | cup | water | |
1 | teaspoon | soy sauce | |
1 | teaspoon | rosemary, fresh or 1/2 ts dried | |
1 | cup | peas, fresh or frozen | |
1/2 | cup | walnuts, chopped | |
Directions: | |||
Preheat oven to 350 degrees. Heat oil in a saucepan and add onion and quinoa. Saute over medium heat, stirring constantly for 3 minutes. Add red bell pepper and saute an additional 2 minutes. Add water, soy sauce and rosemary. (If using fresh peas, add them now.) Bring contents to a boil; cover and simmer 15 minutes. Meanwhile, roast walnuts in 350 degree oven for 5 minutes. When quinoa is cooked, turn off heat and mix in walnuts and frozen peas. Let set an additional 10 minutes and serve. |
2 c Sharp cheddar cheese 2 c Shredded swiss or white Cheddar cheese 2/3 c Chopped black olives 2/3 c Chopped pine nuts 2 Onions, chopped 8 cl Garlic 2 tb Dried oregano 2 ts Ground cumin 1 cn Whole kernel corn, drained 2 cn (4-oz each) green chilies, Chopped 2 ts Olive oil Contributed to the echo by: Leti Labell Original recipe from "The Pink Adobe Cookbook", by Rosalea Murphy. Vegetarian Tamale Filling Use the food processor (if you can) to grate the cheese. Also, I chopped the onions and the garlic in the food processor. Combine all ingredients in a large bowl. |
3 TB olive oil 3/4 c fresh corn kernels or frozen : thawed 6 mushrooms finely chopped 2 scallions finely chopped 1/2 red bell pepper -- finely : chopped 1 clove garlic -- finely : chopped 1 ts cumin : cayenne pepper 1/2 c chopped fresh spinach 1 carrot -- peeled and grated 1 sm potato -- peeled and grated 1 egg white : Salt and pepper 1/2 c fresh bread crumbs 1 c plain yogurt 2 TB chopped fresh mint In a large skillet heat 1 tablespoon oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape mixture into 6 disks and place on a plate. Chill for 1 hour. Heat 2 tablespoons olive oil in non-stick skillet and cook veggie burgers until golden on each side. In a small bowl mix together yogurt and mint. 6 burgers...2-3 servings. Recipe By : TVFN How to Boil Water Date: 09/26/96 ----- |
1 Free Flow Recipe Well, it ain't a Texas steak dinner, but then it's probably better for ya! (And might even taste as good or better.) Vegetarian Steak with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung: Shanghai A. 3 tablespoons peanut oil B. 1 scallion, chopped C. 2 slices ginger, chopped D. 10-oz. can vegetarian steak E. 1 cup slice bamboo shoots F. 6 Chinese mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud ears [Similar to wood ears, but white and more expensive. S.C.] I. 2 tablespoons light soy sauce J. 1/2 teaspoon sugar K. 1/2 teaspoon salt L. 1 teaspoon cornstarch mixed with 1/4 cup water M. 1/2 teaspoon sesame oil PREPARATION: I. Cut D into bite size pieces II. Wash F, soak for 15 minutes in warm water. Drain, saving water; cut each F in quarters. III. Soak G for 15 to 20 minutes in cold water; discard water. remove hard tips, cut each G in half. IV. Place H in pan large enough to allow it to double when expanded Cover with 1 cup hot water, soak for 15 to 30 minutes. Discard water; wash H well. COOKING: 1. Heat A, stir-fry B, C for a few seconds. Add D,E,F,G,H, stir- fry for 2 minutes. 2. Add I,J,K and 3 tablespoons F water; cover, cook 5 minutes over low heat. 3. Stir in L until gravy is thick. 4. Remove from heat, add M, and mix thoroughly. From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. MCMLXX. Posted by Stephen Ceideburg; December 20 1990. |
1 Free Flow Recipe Well, it ain't a Texas steak dinner, but then it's probably better for ya! (And might even taste as good or better.) Vegetarian Steak with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung: Shanghai A. 3 tablespoons peanut oil B. 1 scallion, chopped C. 2 slices ginger, chopped D. 10-oz. can vegetarian steak E. 1 cup slice bamboo shoots F. 6 Chinese mushrooms G. 1/4 cup dry lily flowers H. 1/4 cup cloud ears [Similar to wood ears, but white and more expensive. S.C.] I. 2 tablespoons light soy sauce J. 1/2 teaspoon sugar K. 1/2 teaspoon salt L. 1 teaspoon cornstarch mixed with 1/4 cup water M. 1/2 teaspoon sesame oil PREPARATION: I. Cut D into bite size pieces II. Wash F, soak for 15 minutes in warm water. Drain, saving water; cut each F in quarters. III. Soak G for 15 to 20 minutes in cold water; discard water. remove hard tips, cut each G in half. IV. Place H in pan large enough to allow it to double when expanded Cover with 1 cup hot water, soak for 15 to 30 minutes. Discard water; wash H well. COOKING: 1. Heat A, stir-fry B, C for a few seconds. Add D,E,F,G,H, stir- fry for 2 minutes. 2. Add I,J,K and 3 tablespoons F water; cover, cook 5 minutes over low heat. 3. Stir in L until gravy is thick. 4. Remove from heat, add M, and mix thoroughly. From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. MCMLXX. Posted by Stephen Ceideburg; December 20 1990. |