1 sm Onion 1 c Mushrooms 1 tb Vegetable oil 1/4 c Walnuts 1/4 c Sunflower seeds 1/3 c Soymilk 1 c Whole wheat breadcrumbs 1/8 ts Sage 1/4 ts Sweet basil Sea salt; to taste --------------------------------CREAMY GRAVY-------------------------------- 1/8 c Rolled oats 1/3 c Warm water 1 ts Vegetable oil 1/2 ts Yeast extract -- (or more to taste) Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized. Chop the walnuts coarsely. Grind the sunflower seeds finely. Add all the rest of the ingredients to the onions and mushrooms, and mix well. Transfer to a greased baking dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe below) if desired and seasonal vegetables. CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly. Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. Stir in the yeast extract. If the mixture is too thick add a little more water. (N.B. This can be made earlier and reheated when serving the roast.) From: The Single Vegan - by Leah Leneman Typed for you by Karen Mintzias |
4 c Water 1/2 c Salt-reduced soy sauce or -tamari 1/2 c Nutritional yeast 1 lg Onion diced 1/2 tb Garlic powder 1 tb Each Oregano and Basil, -dried 1 ts Liquid smoke (optional) -Mushrooms, fresh or canned -(optional) 1/4 c to 1 c 4 1/2 c Old fashioned rolled oats Bring all ingredients except the oats to a boil. Turn heat to low and stir in 4.5 cups rolled oats. Cook for about 5 minutes until the water is absorbed. Don't overcook. If it is too soupy, add some oats at about 5 minutes and cook for only a few more minutes until thickened. Fill a rectangular non-stick baking pan with the mixture (makes square patties, easier than forming little circles). The pan could be anywhere from 9 x 18 inches (22.5 X 45 cm.), 12 inches (30 cm.) square or larger to make patties about a half-inch (1.3 cm.) thick. If too thin they'll be tough and will dry out. Total cooking time is 45 minutes. Bake at 350 F. for 25 minutes. Then use a utensil that won't scratch your pan to cut the giant burger into 3.5" to 4" (10 cm.) square burgers and flip them over. Cook another 20 minutes. Serve in buns or as a main course, hot or cold. Can be frozen. |
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. |
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. |
1/3 c Butter or margarine 1 c Chopped mushrooms 2 lg Onions; finely chopped 1/4 c Chopped green bell pepper 3 c Grated carrots 1 1/2 c Chopped celery 1/2 c Sunflower seeds 3/4 c Coarsely chopped walnuts 5 Eggs; beaten 3 c Whole wheat bread crumbs - (soft) 1 ds Dried basil 1 ds Dried oregano Salt, pepper Melt butter in skillet. Add mushrooms, onions and green pepper and cook until tender but not browned. Combine mushroom mixture in bowl with carrots, celery, sunflower seeds, walnuts, eggs, bread crumbs, basil and oregano. Mix well. Season to taste with salt and pepper. Line 9- x 5-inch loaf pan on bottom with waxed paper, then grease paper and sides of pan generously. Turn mixture into pan and bake at 325F 1 hour. Turn out and carefully peel away paper. (C) 1992 The Los Angeles Times |