1 Cup Millet 1 Tablespoon Oil 1/8 teaspoon Cayenne 3 Cups Boiling Water 1 teaspoon Sea Salt 3/4 Cup Carrot -- grated 3/4 Cup Onion -- minced 1/2 Cup Parsley -- minced 1/2 Cup Flour -- whole wheat 1/4 Cup Soy Flour Oil -- for frying Place a large pot on medium heat and add oil. When oil is hot, add millet and cayenne and stir for 2-3 minutes until millet gives off a nut-like fragrance. Add boiling salted water and reduce heat to simmer. Simmer, covered, for 35-40 minutes, adding vegetables 5 minutes before the end. Add flours to millet and vegetables, mixing well to avoid lumps. Let mixture sit for 15-20 minutes until cool enough to handle. Heat oil about 1/8" deep in a frying pan on medium-low heat. Form millet mixture into thick patties with hands, or press into shape with a pancake turner. Fry for 3-4 minutes on each side or until crsp and lightly browned. Serve with soy sayce or your favorite sauce or gravy. Makes 18 to 20 burgers. |
8 oz Green lentils 3 Medium-sized carrots 3 sl Bread 1 Onion 1 Clove garlic 1 oz Or so parsley (could be Omitted, or you could use Cilantro) 1 Egg Seasoning to taste Little wholemeal flour to Coat (may not be necessary) Boil lentils for 20 minutes in water, drain, and mash gently - not too hard, as you want some of them to stay whole. While they are cooking, peel and grate the carrots, make the bread into crumbs, and finely chop the onion, parsley and garlic. Mix these and the seasoning with the mashed lentils, and bind together with egg. Form into burgers or rissoles or whatever you call the things, coat with flour - I still don't know if this is necessary - and cook under the grill (broiler) for 5 minutes each side. *Tomato sauce made like this: 1 onion 1 clove garlic 1 tbs tomato puree (paste) 1 tin tomatoes A little extra water Seasoning. Microwave onion and garlic for about 3 minutes; transfer to saucepan with the tomato puree, stir, add tinned tomatoes and a little water, season, bring to the boil and simmer for about 15 minutes. If it's a bit liquid, boil harder to reduce - get it to the sort of consistency you would like, bearing in mind you have brown rice to moisten! |
2 c Grated apples Juice of 1 lemon 4 c Whole grain bread, cubed, -small 1/3 c Raisins 1 ts Cinnamon 1 1/2 c Soymilk 1/2 c Maple syrup Some vanilla if you use -plain soymilk Egg replacer to equal -one egg Mix lemon juice with grated apple. Blend the soymilk, egg replacer, maple syrup and cinnamon (and vanilla, if you use it) together. Put one third of the bread in the bottom of a greased 8" by 8" baking dish and cover with 1 cup of the apples and half the raisins. Pour one cup of the liquid mixture over these ingredients. Repeat the layers of bread, apple and raisins, ending with a top layer of bread. Pour the rest of the liquid ingredients over it. Sprinkle with cinnamon. Let pudding sit for a few minutes (original recipes called for 20 minutes, I let it sit for 5). Bake, covered, at 350 degrees F (325 if you use a glass dish) for 45 minutes. Let stand for 10 to 20 minutes at room temperature before serving. Was great for breakfast. Notes: I used a whole wheat cinnamon raisin bread, which combined with the vanilla soymilk and maple syrup made it fairly sweet, which I like but others might not. The orginal recipe called for margerine to be dotted on top before baking. I cut it out because of fat considerations, but I guess it would make the top crisper. Heavily adapted from a recipe in the original Laurel's Kitchen. It creates a soft, moist, but yummy pudding. This was my first attempt to veganize a baked recipe, and I think it turned out fairly well. Debbie Schwartz |
---------------------------------VEGETABLES--------------------------------- 6 lg Potatoes, cut into about -6 to 8 chunks each. 2 c Fresh or frozen green peas, -the smaller the better 3 md Sized tomatoes, chopped 2 md Sized onions, diced 2 Green chili peppers, chopped ----------------------------SPICES & FLAVOURINGS---------------------------- 1/2 ts Turmeric powder 1/2 ts Cayenne pepper powder 1 ts Garam masala powder 1 Clove garlic A few stalks of cilantro -and assorted herbs Lemon concentrate Salt -----------------------------------OTHERS----------------------------------- 1 tb Vegetable oil 1 1/2 c Water 1. Pressure cook potato chunks and peas for about 6 minutes. 2. Dice onions, chop ginger, green chili and garlic. 3. Heat a little oil, add onions and saute till golden. Add chopped ginger, chopped garlic and chopped green chili now and saute'. 4. Add turmeric powder, cayenne pepper powder and garam masala powder. Stir continuously until thoroughly mixed. 5. Add chopped tomatoes. Saute until tomato pieces are wilted. 6. Add potatoes, peas from pressure cooker. Top with 1-and-1/2 cups of water. Add salt according to your taste. Simmer on low heat until gravy thickens slightly. 7. Garnish with freshly chopped cilantro, squeeze a few drops of lemon juice and serve hot. NOTES: 1. This is a very simple thing, easy to make. 2. Total time required is under 30 minutes. I like this when it is accompanied by some cool cucumber-yogurt raita, or with a salad of fresh sliced onions, tomatoes and cucumber slices. |
9 Lasagne noodles -(OR as much as needed) 1 lb Tofu 1/2 c Tomato paste (or sauce) 1 -to: 2 c Tomato sauce -(as much as desired) 1 bn Chard (or spinach) 3 tb Nutritional yeast 1/2 ts Salt 1 ts Thyme 1 ts Basil 3 tb Canola oil 3 sm Onions; -OR- 1 lb Mushrooms 3 Celery stalks 1 1/2 c Cauliflower Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil. When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well. Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a layer of tofu/veggies down. Saute the chard (or spinach) in a pan with just a little bit of oil. When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer. Add more sauce then noodles, then tofu than another layer of chard. Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked). Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot. SERVE! I guarantee it'll be among the best lasagne you've ever had.... From: [email protected] (Tara McDermott) @Newsgroups: rec.food.veg |
1/2 onion, chopped 2 tb butter 1 rib celery, chopped 1 carrot, chopped 1 c ground walnuts or pecans 1/2 c seasoned bread crumbs 1/2 c rice, cooked 2 eggs Salt Pepper In large skillet saute onion in butter. Cook until translucent. Add celery and carrot. Cook until soft. Let cool. Mix inremaining ingredients. Form mixture into patties. Broil until they begin to brown. Serve |
2 oz Bulgur wheat 1/4 c Canola oil 1 1/4 c Finely chopped mushrooms 1 1/2 c Finely chopped carrots 2 c Finely chopped onions 2 tb Minced garlic 3/4 c Walnuts 1/2 c Sunflower seeds 1/2 c Wheat germ 1/3 c Chopped parsley 2 tb Chopped dill 3 tb Tahini (sesame seed paste) 1 1/4 c Cooked chickpeas 3 tb Tamari 3 tb Lemon juice 1/4 ts Cayenne pepper 1/2 ts Salt 3/4 ts Freshly ground pepper 3/4 ts Ground cumin Oil -for rubbing burgers & grill Put bulgar in a bowl of hot water, soak for 10 minutes or until tender,drain. Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins. Let cook. Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ. Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper, and cumin until blended (small lumps ok). Add to the sesame-bulgur mixture, mix well. Chill thoroughly to firm the mixture. Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a Wide spatula to keep from falling apart. Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt. Serves 8 to 10, depending upon size of patties/rolls. Yum, with a nice chopped (medium dice) marinated fresh vegetable salad or coleslaw or carrot slaw. From: [email protected] (Shaun Welch) @Newsgroups: rec.food.recipes |