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. |
Ingredients | |||
1 | sm | onion, chopped | |
4 | each | garlic cloves, minced | |
1 | tablespoon | vegetable oil | |
3 | lg | mushrooms, chopped | |
1 | lg | carrot, grated | |
2 | tablespoon | parsley | |
2 | pound | tofu, crumbled | |
2 | teaspoon | tamari | |
3 | tablespoon | tomato sauce | |
Directions: | |||
Saute onion & garlic in oil till transluscent. Add pepper, mushrooms, carrot & parsley. Stir fry briefly & add tofu, tamari & tomato sauce. Cook till well heated through. Stuff into pita bread & serve. |
1 lb Seitan 2 c Sliced mushrooms 2 c Sliced onions 1 1/3 oz Tofu scrambler 4 c Water 1 tb Chopped fresh basil leaves 1 tb Chopped fresh sage leaves Slice seitan into 1/2" slices & place in a Dutch oven. Layer mushrooms & onions on top. In a bowl, combine dry tofu scrambler with water, basil & sage. Pour over seitan & vegetables. Bring to a boil & simmer gently for 30 minutes, till gravy has thickened. "Vegetarian Times" November, 1991 |
2 c Spelt flour 1 pk Quick-rising dry yeast 2 tb Sugar or other granular -sweetener -Pinch of salt 2/3 c Very warm soy milk 2 tb Melted margarine In large bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and 1 Tablespoon melted margarine until dough forms. Turn dough out onto floured board and knead about 3 minutes or until smooth. Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover and place in warm spot away from drafts. Let rise about 30 minutes. Heat oven to 350 degrees. Place dough on greased baking sheet, or, if desired, bake in greased 8- x 4-inch loaf pan. Brush with remaining tablespoon of melted margarine and bake about 25 minutes or until golden and loaf sounds hollow when tapped on top. |
1 c TVP chunks 1 tb Ketchup 1 c Hot water 1/2 c Cider vinegar 1/2 c Water 1 tb Honey 1 Bay leaf 1/2 ts Whole cloves 1 tb Cornstarch 2 tb Soy sauce 1/2 c Soy sour cream 2 tb Oil Combine TVP chunks, ketchup & water. Soak for 5 minutes. Add an additional cup of water & simmer on top of the stove for 20 minutes, till tender. Combine vinegar, 1/2 c water, honey, bay leaf & cloves in a pan. Bring to a boil & then add TVP. Remove from heat & let marinate overnight in the refrigerator. Remove TVP chunks & set aside. Drain marinade, remove cloves. Add cornstarch, soy sauce & sour cream to the marinade. Heat oil in a skillet. Add TVP chunks & cook till heated through. Stir in marinade & cook for a few minutes more. Serve over noodles. VT February 1992 Posted by Mark Satterly |
2 ea Garlic cloves, minced 1 ea Onion, chopped 1 ea Green bell pepper, chopped 2 c TVP granules or flakes mixed 3 3/8 c Hot water (for TVP) 6 oz Tomato Paste 1/2 c Water 1 ts Oregano 1/4 c Catsup 1/4 ts Cayenne pepper 1 ts Worcestershire sauce, -vegetarian 1 tb Honey, optional Salt, optional 8 lg Rolls Shredded lettuce Saute garlic, onion, pepper & TVP. In a bowl, mix tomato paste with water, oregano, ketchup, cayenne, worcestershire sauce & honey is using. Stir into skillet. Bring to a boil & add salt if desired. The sauce should be thick but spreadable. If desired, toast rolls. Spoon the sauce over the bottom half of the roll, pile on the lettuce & top with remaining roll half. |
Ingredients | |||
1 | lg | onion, diced | |
2 | md | green peppers, diced | |
3 | tablespoon | oil | |
1/2 | cup | boiling water | |
1/2 | cup | tomato sauce | |
2 | tablespoon | chili powder | |
1 | pn | pepper | |
1 | teaspoon | salt 1 tb soy sauce | |
1 | tablespoon | mustard | |
1 | tablespoon | sugar 1/2 c dry texturized vegetable protein (tvp) | |
Directions: | |||
Protein (TVP) Saute onion and green peppers in oil. Add remaining ingredients, and simmer together for 20 minutes and serve hot on soft sandwich buns. |