1 1/2 c AM Toasted Garbanzo Flour 1 c Water 1 md Onion; chopped finely 1/2 c AM Oat Flakes 1/2 c Ground pecans or other nuts 1 tb Parsley 1 ts Savory 1 ts Sea salt (optional) Mix the flour and water. Let sit while preparing remaining ingredients. Mix all well. When mixture is quite thick shape into patties. Fry lightly on both sides. Flatten patties fairly thin while cooking. Delicious when fried in toasted sesame oil. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
-----------------------------------ROAST----------------------------------- 1/3 c Water 1 tb Soy sauce 1/2 c Tempeh 1 sm Onion 1 tb Vegetable oil 1/2 c Corn kernals 1/2 c Whole wheat breadcrumbs 1 tb Soymilk 1 pn Thyme Sea salt Freshly ground black pepper -----------------------------------SAUCE----------------------------------- 1 c Mushrooms 2 ts Vegetable oil 2 tb Water 1 tb Tahini 2 ts Soy sauce -----------------------------TO ACCOMPANY ROAST----------------------------- Seasonal vegetables -- (as desired) Bring the water and soy sauce to the boil in a small pan, place the tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain. Chop the onion. Saute in the oil in a saucepan 3-4 minutes until softened. Remove from heat. Mash the tempeh into the pan, then add the drained corn, breadcrumbs, milk, thyme and seasoning; mix well. Turn into an oiled oven dish and bake at 350 degrees F (180 C)/Gas Mark 4 for about half an hour. To make sauce, chop the mushrooms and saute them in the oil in a small pan until tender. Stir in the water, tahini, and soy sauce; bring to the boil, stirring, then lower heat and simmer for a couple of minutes. Serve the roast with the sauce poured over it, accompanied by seasonal vegetables. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias |
2 tb Vegetable oil 2 lb Tofu, cubed 1/2 lb Button mushrooms 2 tb Vegetable oil 1/2 c Flour 2 ea Vegetable bouillon cubes -- dissolved in 1/2 c water 3 tb Soy sauce 1/2 ts Pepper 2 tb Gray poupon mustard ----------------------------------GARNISH---------------------------------- 3 ea Green onions, chopped 1 tb Cilantro leaves, chopped In a wok, heat 2 tb oil to medium hot, add the tofu & fry until they change colour. Remove the tofu & lightly saute the mushrooms. Remove & add the rest of the oil. Blend in the flour, dissolved bouillon, soy sauce, pepper & mustard. Put tofu & mushroms back in the wok, cover & cook over very low heat for 15 minutes. Garnish & serve. |
1 c Carrots, shredded 1 c White Chinese turnip, -shredded 1 c White Chinese celery, -shredded 8 Pieces soy spiced beancurd -(or Loma Linda brand -Vegetable Hamburger) 3 c Soybean sprouts (NOT mung -bean sprouts) 4 Green onions, shredded 1/2 c Nami dried black mushrooms, -soaked & shredded 1/2 c Cloud Ear dried fungus, -soaked 1/2 c Dried lily flowers, soaked -and hard tips removed 2 oz Bean thread noodles, soaked 1 ts Salt (to taste) About 6 to 8 T peanut oil for stir-frying PREPARATION: Shred in 2" lengths: carrots, turnip, Chinese celery and beancurd. Shred onions, greens & all, into 2" lengths. Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts. Shred mushrooms, chop fungus. Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from the vegetables. Vegetables should be moist but not soggy or watery after stir-frying. STIR-FRYING: Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok. Add salt to taste. Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor.) To stir-fry dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers. Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving. NOTE: Fresh or canned bamboo shoot may be substituted for any vegetable. Seaweed may be used instead of some of the fungus. |
1 ts Oil 4 oz Buckwheat 4 oz Onion, diced 8 oz Mushrooms, chopped 1/4 pt Red wine 1/4 pt Stock 4 oz Walnuts 8 oz Spinach 1 ts Rosemary 1 ts Sage Salt & pepper Preheat oven to 375F. Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes. Add onions & mushrooms & cook for a few more minutes. Pour in the wine & stock & bring to a boil. Reduce heat & simmer for 20 minutes. Add more stock if necessary. Grind the walnuts finely. Wash & cook spinach without water for 6 minutes. Drain off any excess liquid & chop thoroughly. When buckwheat is cooked, remove pan from heat & let cool slightly. Stir in walnuts & spinach. Mix in the herbs & mix well. Season to taste. Grease a 1 LB loaf tin & press in the mixture. Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch. Let it stand for 10 minutes, then turn out onto a plate. Serve with vegetables & greens. |
1/4 c Tamari 2 tb Mirin or sherry 1/4 c Pineapple juice 1 tb Fresh ginger, grated 2 Garlic cloves; minced 1 pn Red pepper flakes 4 Tempeh burgers ------------------------------PINEAPPLE SALSA------------------------------ 2 c Fresh pineapple, diced 1/4 c Red onion, diced 1/4 c Green bell pepper, diced 1/2 Tomato; seeded, diced 1 Garlic clove; minced 1 Jalapeno pepper -- seeded, minced 2 tb Fresh cilantro, minced 1/2 ts Ground coriander seed 1/4 ts Ground cumin 1/8 ts Salt To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic and red pepper flakes in a shallow baking dish. Place tempeh burgers in marinade and set aside 15 minutes. Turn burgers occasionally to coat with marinade. Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time. Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa. |
1 lb Firm tofu; frozen, thawed -and shredded 2 tb Kitchen Bouquet (or soy -sauce or liquid smoke) 1 sm Onion; chopped 1 ts Garlic powder 1 ts Salt 1 ts Pepper 1 c Water 1 c Commercial barbecue sauce 1 pk Hamburger buns (preferably -whole wheat) Squeeze excess moisture from thawed tofu; crumble in frying pan. Add water, Kitchen Bouquet, onion, garlic, salt andpepper, stirring to marinate tofu. Simmer for 10 minutes on medium heat. Drain and add barbecue sauce. Simmer for 10 minutes on low heat. Serve on buns with extra sliced onions and sweet pickle relish. From Deeanne's recipe files |