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 |
Ingredients | |||
1/2 | cup | moong dal | |
1/2 | cup | urad dal | |
1 | each | onion | |
2 | teaspoon | coriander | |
1 | each | green chili | |
1/2 | teaspoon | chili powder | |
1 | teaspoon | salt | |
1 | teaspoon | ginger | |
1/4 | teaspoon | baking soda | |
Directions: | |||
Soak urad dal and moong dal for 2-3 hours. Grind dals into a coarse paste. Add finely chopped onion, salt, coriander powder, chili powder OR green chili, ginger and soda. Mix well and set aside for 4-5 minutes. Fry small spoonfuls of the mixture in hot oil. |
1 Vegex cube or vegetable Bouillon 1 t Spike 1/2 ts Onion powder 1 t Gravy Master 1 c Dry TVP 1 sm Onion, diced 1 tb Oil 1/4 ts Chili powder 1/4 ts Garlic powder Pinch of black pepper 1/2 ts Oregano 1 tb Soy sauce 1/4 c White flour Add Vegex, Spike, onion powder and Gravy Master to boiling water. Pour over TVP and let soak for 10 minutes. Saute onion in oil. Add to soaked TVP. Add chili powder, garlic, pepper, oregano and soy sauce. Add flour and stir until mixed well. Mold and flatten into three patties. Fry in a small amount of oil until nicely browned on each side. Serve on whole wheat roll or pita pocket with your favorite toppings. Judges' comments: These made a scant three burgers. For two or more people, you might want to make more than one batch. Submitted by Nancy Youngs, Newark, N.Y., for the "Build a Better Burger Contest" sponsored by the North American Vegetarian Society. From _Vegetarian Voice_ |
1 tb Olive oil 1/4 c Lemon juice 1/2 c Vegetable bouillon 1 ts Worcestershire sauce 2 Garlic cloves; minced 1 tb Fresh herbs, chopped --(thyme, marjoram, -OR- -- oregano) 1/4 ts Black pepper 1 lb Reduced-fat tofu; drained 1 Red bell pepper -- sliced in rings 1 Yellow bell pepper -- sliced in rings 1 Red onion; sliced in rings 1 bn Arugula or red leaf lettuce 1 Loaf French bread -- (whole wheat) ------------------------------BASIL MAYONNAISE------------------------------ 1/2 c Reduced-fat mayonnaise -OR- tofu mayonnaise 1/4 c Fresh basil 1/8 ts Garlic powder 1/8 ts Black pepper To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire sauce, garlic, herbs and black pepper in a shallow baking dish. Slice tofu lengthwise into four steaks. Add tofu, peppers and onion to marinade. Set aside 15 minutes. Turn tofu and vegetables occasionally to coat with marinade. Combine mayonnaise, basil, garlic and pepper in a blender or food processor and puree until smooth. Refrigerate until serving time. >>> Continued to next message * SLMR 2.1a * Prunes give you a run for your money! ~-- Maximus 2.01wb * Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73) =========================================================================== BBS: DomTech OS/2 Date: 10-26-93 (23:30) Number: 216 From: ELIZABETH RODIER Refer#: NONE To: BUD CLOYD Recvd: NO Subj: Vanilla Ice Cream Conf: (6) Cooking |
-----------------------------------CRUST----------------------------------- 3/4 c Barley flour or unbleached -white flour 1/2 c Whole wheat flour or whole -wheat pastry flour 1/2 t Salt 3 tb Oil 1/4 c Water ----------------------------------FILLING---------------------------------- 2 1/2 c Vegetable broth 3 c Diced potatoes 1 c Finely chopped carrot 1/2 c Chopped onion 1 c Frozen green peas, corn -kernels, or chopped celery -(or combination of any of -these equaling 1 cup) 1/2 c Chopped mushrooms (opt) 1/4 c Flour 1/4 t Pepper 1/2 t Poultry seasoning 1/2 c Soy milk or water (filling -tastes much richer with -soy milk) 1 pk Extra-firm tofu, drained, -patted dry and cut into -cubes (10.5 oz or 16 oz) Salt to taste From "The Teen's Guide to Going Vegetarian," an upcoming book by Judy Krizmanic. Crust: Mix together flours and salt. Stir in oil and mix in water. Chill dough while making filling. Filling: In a large saucepan, bring vegetable broth to a boil over medium-high heat. Add potatoes, cover and cook 5 minutes. Add carrots, onions, and celery. Cover and cook 3 minutes. Add peas and-or corn and mushrooms. Cover and cook 2 minutes or until tender. Combine flour, pepper and poultry seasoning. Add soy milk or water and beat together well. Gradually add to vegetable mixture, stirring well. Over medium-high heat, stir constantly for about 3 minutes, or until mixture is thickened and bubbly. Remove from heat, stir in tofu, and salt to taste. To assemble: Heat oven to 350'F. Roll out dough to fit over the top of a 9" square casserole dish. Spoon tofu-vegetable mixture into casserole dish and cover with crust, cutting off any extra dough and folding over and pinching edges to seal. Cut 4 or 5 slits on top. Bake for about 40 minutes, or until crust is done. Nutritional analysis per serving: 342.5 calories; 11.1 grams total fat (1.2 grams saturated fat); 12.9 grams protein; 46.3 grams carbohydrates; 0 milligrams cholesterol; 265.5 milligrams sodium. |
5 md Kohlrabi bulbs, peeled & -- chopped 1/2 c Pearl barley 1 ea Onion, chopped 1 ea Celery rib, sliced 1 ea Carrot diced 1/2 c Mushrooms, chopped 2 ts Basil 2 ts Parsley Salt & pepper 1/2 c Red wine 1 c Stock 2 c Mashed potatoes 2 c Mashed sweet potatoes Place all ingredients, except the potatoes, in a large saucepan & bring to a boil. Cover, reduce heat & simmer until the vegetables & barley are tender, about 45 minutes. Preheat the oven to 350F. Transfer the cooked mixture to a lightly oiled casserole dish & top with alternate diagonal rows of both kinds of potato. (For a more decorative look, try piping the potatoes). Bake for 35 to 40 minutes or until the edges bubble & the potatoes are golden brown. Serve immediately. |