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. |
1 lg Orange 1 oz Tofu 3/4 c Sugar; (less if desired) 3 tb Oil 1/2 c Water or orange juice 2 c Flour 1 ts Baking soda 1 ts Cream of tartar 1/4 ts Salt Preheat the oven to 350 degrees F. Finely grate the zest from the orange. Squeeze out and strain the orange's juice. Set zest and juice aside. In a bowl, thoroughly mash the tofu with the sugar, or blend together with an electric mixer. Mix in the finely grated orange zest and juice from the orange, oil, and water (or additional orange juice). In a large bowl, sift together the flour, baking soda, cream of tartar and salt. Blend in the orange juice mixture. Spoon batter into muffin pans, filling each cup about 2/3 full. Bake for about 15 minutes, or until muffins are starting to brown very lightly, and toothpick inserted in center comes out clean. Karen's notes: I always use tofu as an egg-replacer in baked goods, with excellent results. It may only be luck, or coincidence, so if you don't have a piece of tofu handy, try omitting it. These muffins are pretty sweet, so you may want to decrease the amount of sugar used. The sugar does seem to act as a humectant though, so the muffins will stay a little moister in storage if you use more sugar. From the kitchen of Karen Mintzias |
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 |
5 Dried Chinese blk. mushrooms 4 1/2 c Cold water 1/2 c Szechwan preserved veg. * 3 Green onion; quartered 2 lg Carrots; coarsely chopped 1/4 ts Oriental sesame oil 1/4 ts Light soy sauce 1/4 ts Black soy sauce 1/8 ts Ground white pepper *Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced. Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps. Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer 2 hours. Cool completely. Refrigerate overnight. Strain before using. Makes about 1 1/2 cups. Source: Bon Appetit, November 1988. Typed for you by Karen Mintzias |
1 Garlic clove 1 Carrot 1 Onion 4 Celery stalks 2 tb Fresh Italian parsley 1 pn Fresh rosemary 1 pn Fresh sage 6 c Water 1/4 c Tamari or soy sauce 4 oz Tempeh 1/4 c Unbleached all-purpose flour 2 tb Vegetable oil 2 tb Olive oil 1/4 lb Oyster mushrooms 1 ts Lemon juice 1/2 ts Whole grain mustard 1 tb Chives, chopped Place first eight ingredients in a large stock pot. Bring to a boil then lower the heat and simmer for two hours. Strain the stock and discard teh waste. Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes. Remove the tempeh and allow to cool. Slice the tempeh into thin long strips and dust it in the flour. Heat the oil in a medium frying pan over medium heat. Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes. Remove from the pan. Keep the pan hot and add 1/2 cup of vegetable stock and the lemon juice, then add the mustard and chives. Simmer, uncovered, for one minute. Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce. Serve immediately. Serves 2 to 4 Preparation Time: 1 hour Cooking Time: 2 hours * Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by Karen Mintzias |
1 1/2 lb Potatoes, peeled and chopped 5 c Water 1 Onion, peeled and chopped 1/4 lb Mushrooms 1 ts Oil 1 tb Water Salt and pepper, to taste 1 c Matzo meal 1 tb Oil Boil potatoes in water til tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal together in a large bowl. Form 10 croquettes. Heat oil in a large frying pan over med-high heat and fry croquettes for 8 minutes on each side. Serving size is 2 croquettes per person. Debra Wasserman, "Passover Seder Ideas" from "The Lowfat Jewish Vegetarian Cookbook--Healthy Traditions from Around the World" |
1 tb Olive or canola oil 1 lg Onion - peeled & coarsely chopped 2 lg Garlic cloves - peeled & finely chopped 6 Scallions; thinly sliced, - (keep white & green parts - separate) 1/4 lb Mushrooms; thinly sliced 1 sm Red bell pepper - seeded and diced 1 lb Silken or soft tofu; drained - mashed or crumbled 1/2 ts Dried leaf oregano 1/4 ts Tumeric (optional) 1/4 c Finely chopped green olives -(pitted) 1 Sheet nori sea vegetable - finely shredded (optional) Tamari or soy sauce - to taste Freshly ground black pepper Hot sauce (optional) Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer. NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste. DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce. |