1 Bunch Cilantro 2/3 c White Vegetable Stock, below 1/4 c Lemon Juice 1 tb Crushed red pepper 1/4 c Minced ginger root 10 Garlic cloves Black pepper, to taste 1 1/4 lb Firm tofu, drained, and cut Lengthwise 4 1-in "steaks" 1 Small fresh pineapple 1/2 Jalapeno pepper, minced 4 Thin avocado slices, garnish About 3 1/2 hours before serving: 1. From bunch of cilantro, remove 4 springs to use as garnish later. Chop remaining cilantro to make 1/2 C; set aside 1 T for salsa. 2. In medium-sized baking dish, combine chopped cilantro and next 6 ingredients; add tofu. Marinate 2 hours at room temperature. 3. About 1-1/4 hours before serving, peel pineapple; then finely chop. In serving bowl, combine pineapple, jalapeno pepper, and reserved 1 T chopped cilantro. 4. Prepare outdoor grill. 5. Lightly oil grill; place tofu on grill over medium heat; reserve marinade. Grill tofu until lightly browned, brushing frequently with marinade and turning once with a pancake turner. 6. Serve tofu with pineapple mixture. Garnish with cilantro and avocado if desired. Makes 4 servings. TO BROIL IN OVEN: Follow steps 1 through 3. Preheat broiler. Lightly oil rack in broiling pan; place tofu on rack; broil about 6-8 minutes until lightly browned, brushing frequently with marinade and turning once with pancake turner. |
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_ |
2 1/2 lb Raw Seitan - (2 boxes Seitan Quick Mix) 1/2 ga Water 1 1/2 c Tamari soy sauce 1 7-inch strip kombu -- (sea vegetable) 6 sl Fresh ginger (thin slices) Sauce -- (such as Bordelaise -- or Miso sauces) Prep time: 30 minutes Place Seitan in an 8-inch square cake pan. Allow to rest until it takes the shape of the pan. Place this pan inside a second, larger pan that is half-filled with water. Cover the larger pan. Bake in a pre-heated oven at 375 F. for 1 hour. When Seitan is done, remove from the pan. Divide into eight equal pieces. To 1/2 gallon water, add tamari, kombu, ginger, and Seitan steaks. Cover pot, bring to a simmer, and cook for about 45 minutes. (If you are using a pressure cooker, reduce liquid by one half and cook for 20 to 25 minutes). You may leave steaks in the stock for several hours, if you wish. Remove steaks from stock and drain. Brush with a little sauce, and broil so they will be lightly browned. Serve steaks hot with additional sauce. This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany. Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
-----------------------------------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. |
1 lb Manicotti 2 lb Tofu (firm or soft) -- patted dry and mashed 2 Garlic cloves; minced 1/2 c Soy milk 2 tb Olive oil 2 tb Lemon juice 1 tb Sugar Salt and pepper; to taste 2 tb Minced fresh parsley 1 c Chopped fresh spinach (opt.) 4 c Spaghetti sauce -- homemade or commercial Prepare the manicotti according to package directions. Gently drain and rinse the noodles. Preheat the oven to 350 F degrees. In a large mixing bowl, stir together the mashed tofu, garlic, soy milk, olive oil, lemon juice, sugar, salt, pepper, parsley and spinach, if using. Line a 9 x 13-inch pan with 2 cups of the spaghetti sauce. Gently spoon the tofu mixture into each manicotti until they are all full. Place the filled manicotti noodles in one layer on top of the spaghetti sauce. Pour the remaining sauce over the stuffed noodles. Cover the pan tightly with aluminum foil and bake for 30 minute, or until the sauce bubbles. Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias |
30 oz Tofu 1/3 c Grated carrot 1/4 c Minced leeks 2 tb Ground roasted sesame seeds Oil for frying Mash tofu. Combine with carrot, leeks & sesame seeds. Knead as if kneading bread, for 3 minutes. When dough is smooth, moisten palms with oil & shape into patties. Fry patties in oil as if frying regular meat hamburger. Fry till crisp & nicely browned, about 4 minutes per side. Drain & serve hot in a hamburger bun with mustard, lettuce, ketchup, pickle & tomato. Frances Moore Lappe, "Diet for a Small Planet" |
1 c Snow peas -- cut into 1" pieces 1 c Sliced mushrooms 8 ea Green onions, chopped 8 oz Water chestnuts, sliced 1 tb Sesame oil 2 1/2 c Bean sprouts 1 3/4 lb Tofu 2 tb Tamari 1/4 lb Tofu, mashed 3/4 c Flour 3 tb Nutritional yeast 2 ts Baking powder -------------------------------MUSHROOM GRAVY------------------------------- 2 c Water 6 ea Shiitake mushroom caps 3 tb Tamari 2 tb Cornstarch 1 c Diced mushrooms Saute snow peas, mushrooms, onoins, and water chestnuts in sesame oil. Stir in bean sprouts. Mix tamari into tofu and blend well. Add it and 1/4 pound mashed tofu, flour, nutritional yeast and baking powder. Mix well and form into patties 4 inches in diameter. Oil baking sheet with olive oil and bake in preheated 325 F oven 30 minutes. Flip patties over and bake another 15 minutes. Serve with Mushroom Gravy. MUSHROOM GRAVY: (Soak 5 or 6 shiitake mushroom caps in water beforehand.) Combine water in which mushrooms have been soaked and remaining ingredients and cook on low heat until thickened. "The Associated Press" Posted by Karen Mintzias |