1 x Sweet potatoes This is really great. Michelle was the first one to mention this last year so she gets full credit (yeah, she's also pretty busy these days) Slice sweet potatoes the long way into around 1/4" (1 cm?) slices. Brush with steak sauce - Lea & Perrins is vegan. Trader Joe's too. Let sit for a little while Place on BBQ (Turn once) The potatoes get that wonderful grill pattern on them too! Buy potatoes that are straight and plump. I've done this with both orange and yellow flesh varietes with good success. You may even be able to use regular potatoes... Michelle Dick, Fatfree From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV) |
2 tb Yeast 1/2 c Lukewarm Water (105 to 110 -degrees) 1/2 c Milk, scalded 1/4 c Sugar 1/2 ts Salt 1/4 c Vegetable Oil 1 Egg 3 1/2 To 4 c Flour 1 ts Ground Cardamom 1/2 c Raisins, dark or golden Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to dissolve it. Add the salt and vegetable oil. Cool. Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture. Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured surface. Knead until smooth and elastic. Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Punch down the dough and transfer to a lightly-floured surface. Divide into thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a lightly-oiled baking sheet. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350-degree oven for 30 to 35 minutes. |
Ingredients | |||
4 | oz | dried shiitake, soaked | |
2 | pound | tofu | |
2 | each | japanese cucumbers, peeled | |
1 | each | green bell pepper | |
3 | each | tomatoes, cut into wedges | |
1/2 | cup | vegetable oil | |
2 | each | garlic cloves, crushed | |
---SEASONINGS--- | |||
2 | tablespoon | soy sauce | |
1 | tablespoon | sugar | |
1 | tablespoon | tomato paste | |
1 1/2 | tablespoon | cornstarch dissolved in 3/4 c water | |
1/2 | teaspoon | pepper | |
2 | teaspoon | chili sauce | |
1 | teaspoon | lemon juice | |
---GARNISH--- | |||
2 | each | green onions, chopped | |
Directions: | |||
Trim the shiitakes & set aside. Press the tofu for 30 minutes & cube. Quarter the cucumbers lengthwise & cut into 1 1/2 inch lengths. Chop the bell pepper. Heat oil in a wok over medium-high heat. Add the tofu & carefully stir fry until the colour changes. Remove the tofu & add the garlic. Stir fry until the colour changes. Add all the vegetables to the wok & stir fry for 2 minutes. Add all the seasonings & continue to stir fry for 3 to 5 minutes. Serve garnished with green onions. |
1 1/4 c Whole wheat flour 1/2 c Unbleached white flour 2 ts Baking powder 1/2 ts Salt 3 tb Margarine 1/3 c Apple juice 1 c Well mashed, cooked sweet -- potato 3 tb Honey 1/3 c Finely chopped walnuts or -- pecans Preheat oven to 425F. In a mixing bowl, sift together the flours, baking powder & salt. Work in the margarine till the mixture resembles coarse breadcrumbs. Add apple juice, potato, honey & nuts & work till it resembles a soft dough. Turn dough out onto a well-floured board & knead enough extra flour to make the dough lose its stickiness. With floured hands, divide dough into 16 equal parts. Shape into small balls & arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them. Bake for 12 to 15 minutes. Serve hot with Creamy Mushroom Soup. |
4 c Sesame seeds 1/4 c To 1/2 c vegetable oil Preheat oven to 350F. Spread sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 3 to 10 minutes. Do not brown. Cool. Put sesame seeds in a blender or food processor fitted with the metal blade. Add vegetable oil. Process to a smooth paste, about 5 minutes. Add more oil if necessary, to bring the paste to a thick pouring consistency. Tahini will keep stored in a tightly covered jar in the refrigerator for several months. Makes 3 cups. |
2/3 c Bulgur 2 c Water 2/3 c Minced red onion 1 ts Salt 1/2 ts Ground allspice 1/2 c Finely chopped fresh mint -leaves or 1 tb dried, -crumbled 2 1/2 c Finely chopped fresh parsley -leaves (preferably flat- -leafed) 1/2 c Finely chopped scallion 1/4 c Fresh lemon juice 1/4 c Extra-virgin olive oil 1 1/2 c Finely-diced seeded seedless -cucumber Put bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur. Let bulgur stand 1 hour. While bulgur is soaking, in a large bowl, stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulgur in a sieve, pressing hard to extract as much water as possible, and add to onion mixture with remaining ingredients, including fresh mint, if using. Toss salad well and season with salt and pepper. Appeared in the Jan 1995 issue of Gourmet magazine. |
1 1/2 tb Tamarind paste 2 c Water 8 sm Boiling potatoes 1/4 c Corn oil 1 md Onion; thinly sliced 2 ts Minced fresh ginger 4 Garlic cloves; minced 1/2 ts Dried red pepper flakes 1/2 ts Ground turmeric 1/2 ts Ground cardamom 1/2 ts Ground fennel 1/2 ts Cinnamon 1/4 ts Freshly ground pepper Salt Dissolve tamarind paste in 1 cup water. Let stand 30 minutes. Strain. Boil potatoes until just tender. Cool completely, then peel. Using wooden skewer, pierce each potato in 4 places. Heat oil in heavy large skillet over medium heat. Add onion and cook until crisp and lightly browned, stirring frequently, about 10 minutes. Remove from skillet. Add potatoes and brown well on all sides. Remove from skillet. Pour off all but 1 tablespoon oil from skillet. Add ginger and garlic and stir 1 minute. Stir in pepper flakes and turmeric. Blend in 2 tablespoons water. Mix in onion. Add potatoes, tamarind liquid and remaining 14 tablespoons water. Stir in cardamom, fennel, cinnamon and pepper. Cover and simmer until sauce has thickened slightly, about 15 minutes. Season with salt. |