2 lg Eggplants 1/4 c Olive oil 1 lg Onion, diced 2 Garlic cloves, chopped 1 c Mushrooms, sliced 1 c Bulgur wheat 3/4 c Vegetable stock 1 ts Oregano Salt & pepper Cut eggplants in half & scoop out pulp. Leave 1/2" skin. Place shells in shallow baking dish. Dice pulp. Saute onions in oil till tender, don't brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed. Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes. Posted by Mark Satterly in Intercook |
4 c Spinach 2 md Potatoes 1 c Chick pea flour 3 tb Soy milk or cream 1 ts Salt 1 pn Turmeric 1/2 ts Garam masala 1/2 ts Green mango powder 1/2 ts Cayenne Ghee to deep fry Dried coconut 1 1/4 c Gravy, see recipe Chopped cilantro Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach. Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric, garam masala, mango powder (omit if you want) & cayenne. Mix together till you have a smooth dough. pluck off small pieces & shape into a ball or any other shape you might desire. Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut & deep fry till completely golden. Remove & place on a plate. Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower heat & cook for 10 minutes. Garnish with coriander & serve. Michael Pandya, "Indian Vegetarian Cooking" |
6 Dried Chinese black -mushrooms 14 c Dried tree ear mushrooms -(torn into 1/2 inch pieces) 1/2 lb Fresh lotus root 3 tb Peanut oil 1/2 ts Salt 2 qt Slices fresh ginger, crushed 2 Fresh garlic cloves, crushed 1 sm Onion, cut into -1/4-inch-thick slices 8 Peeled water chestnuts, -sliced 1/4 lb Snow peas, stems and -strings removed 1/4 ts Sugar Big pinch of white pepper 2 ts Soy sauce 1/4 c Chicken stock 1 ts Asian sesame oil I belong to the school that feels that a meal isn't a meal unless there's meat involved, but this looks like a satisfying vegetarian dish. Use vegetable stock instead of chicken stock if you're adamant about avoiding animal products. The article says that for cooking purposes, lotus roots can be treated as potatoes and talks about the Japanese using them in tempura dishes and coming up with an "exotic potato chip". Sounds good to me! In 2 separate bowls, cover dried black mushrooms and tree ears with water until soft and pliable (about 30 minutes). Rinse and squeeze out excess water from both mushrooms. Remove and discard stems from black mushrooms; cut caps in half and set aside. Pinch off and discard hard center from tree ears; tear large pieces in half and set aside. Rinse lotus root with cold water. Trim and discard both ends of the bulb. With a vegetable peeler, peel the skin. Cut bulbs in half length- wise. Lay flat and cut crosswise into 1/8-inch-thick slices; set aside. Plunge slices into acidulated water. Drain. Over medium-high heat preheat wok until hot. Add oil and tilt wok to coat sides. Add salt, ginger and garlic; stir-fry until fragrant. Add onions; stir-fry for 15 seconds or until they begin to wilt. Add black mushrooms, lotus root, tree ears, water chestnuts and snow peas; stir-fry for about 2 minutes or until snow peas turn bright green. Sprinkle in the sugar, white pepper, and soy sauce; toss a few seconds. Splash the chicken stock against sides of hot wok and use to deglaze sides. Cover, reduce to medium heat; cook for 30 seconds. Remove cover, dribble in the sesame oil Serve hot. Serves 8. San Francisco Chronicle, 11/6/90. Posted by Stephen Ceideburg November 7 1990. |
4 tb Vegetable oil 3 ea Garlic cloves, crushed 2 ea Tomatoes, cut into wedges 4 oz Deep-fried tofu, cubed 1 lb Bean sprouts 2 ea Red chilies, sliced 1/4 c Green onion, chopped 1 ts Salt 1 ts Pepper 2 tb Vegetarian oyster sauce 4 tb Cilantro leaves, chopped Heat the oil in a wok & stir-fry the garlic until brown. Add the tomatoes, tofu, bean sprouts, chilies, onion, salt, pepper & oyster sauce. Stir-fry for 2 minutes. Serve hot, garnished with the cilantro. |
2 lb Tofu -=OR=- deep fried tofu ----------------------------------MARINADE---------------------------------- 2 tb Sake 1 tb Cornstarch 2 tb Soy sauce ---------------------------------MUSHROOMS--------------------------------- 1 c Dried shiitake mushrooms, -- soaked in warm water for -- 30 minutes 1/2 c Vegetable oil 1 tb Garlic, crushed ---------------------------------SEASONINGS--------------------------------- 2 tb Soy sauce 1/2 ts Pepper 1 ts Sugar 4 ea Fresh chilies, seeded & -- chopped 4 ea Green onions, diced If using regular tofu, it will need to be pressed & diced. If using deep-fried, dice it. Then, marinate the tofu for 5 minutes. Remove & reserve the marinade. Trim the mushrooms & quarter the caps. Heat the vegetable oil in a wok over high heat. Fry the tofu until it begins to change colour. Turn over & fry the other side, be careful not to break it. (If using deep-fried tofu, it won't need as long for cooking). Remove tofu & saute garlic. Stir-fry until it begins to brown. Add the mushrooms & stir-fry for 1 to 2 minutes. Add the marinade & stir-fry for a couple of minutes. Return the tofu to the wok with all the seasonings plus 1/4 c water. Cook for another 5 minutes. Add the green onions, cook 15 seconds & serve hot. |
-----------------------------------DOUGH----------------------------------- 1 tb Yeast 1 c Warm water 1/2 ts Sugar 1 tb Oil 3 c Unbleached flour 1/2 ts Salt ----------------------------------FILLING---------------------------------- 1 c TVP granules or flakes 7/8 c Boiling water 1 ts Oregano 1 ts Basil 1/2 ts Fennel seeds 1 tb Olive oil 2 c Mushrooms, sliced 10 oz Frozen chopped spinach, -thawed and drained 6 oz Tomato paste 1/4 c Water Soymilk or oil for brushing -top crust Dough: In a large bowl, mix together yeast, water, and sugar. Let stand 5 minutes. Add oil, flour, and salt. Knead about 5 minutes into a smooth, elastic ball of dough, Cover and let rise until double in size. Punch down. Filling: Mix together TVP, boiling water, oregano, basil, and fennel seeds. In a large skillet, heat olive oil. Saute TVP mixture for a few minutes. Stir in mushrooms, spinach, tomato paste, and water until heated through. Preheat oven to 375 degrees. Roll the dough into a large oblong shape, spread filling evenly on top and roll up like a jelly roll. Brush top with a little bit of milk or oil. Bake for 30 to 35 minutes. If crust begins to brown too much, cover with foil during the last 5 or 10 minutes. Cut into 16 slices to serve. Note: I have used half the oil in the bread and 1/3 the oil in the filling with good results. Also, salt is really needed in the filling (if you like salt). |
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. |