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. |
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" |
12 oz Seitan; cut into "steaks" 4 tb Oil; for frying 3 c Spaghetti sauce 1 md Onion; chopped -and sauteed in water - (optional) -----------------------------------BATTER----------------------------------- 1 c Whole wheat flour 1/4 c Corn meal 1 1/2 c Water 1/4 ts Salt ----------------------------------TOPPING---------------------------------- 10 1/2 oz Soft silken tofu 1 ts Maple syrup 2 ts Italian herbs -(marjoram, sage, oregano, - basil, thyme, rosemary) 1/4 c Tahini 1 ts Miso 1 pn Nutmeg (optional) For BATTER: Mix together flour, corn meal, water and salt to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter. Pan fry in oil on both sides until brown. Combine topping ingredients together in a blender and blend until smooth. Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish, distributing evenly. Place batter fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes. This is a fairly close approximation to what a parmigiana dish should be like. It is based on the mushroom stroganoff from the American Vegetarian Cookbook, and comes from Renee Wheeler. From: [email protected] (Tara McDermott) @Newsgroups: rec.food.veg |
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. |
2 Medium tomatoes, quartered 1 Medium onion, quartered 2 Jalapeno chiles, halved - seeds removed, optional 1 tb Lime or lemon juice 1/2 ts Salt 1 tb Chopped cilantro, optional Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand. Keeps refrigerated 2 to 3 days. Makes about 2 cups. Printed in the November 27, 1992, issue of the Los Angeles Times. |
Ingredients | |||
1 3/4 | cup | quinoa | |
2 2/3 | cup | stock, vegetable, or water | |
4 | each | leeks, small | |
1/2 | cup | tomatoes, canned, or 2 roma tomatoes | |
5 | tablespoon | currants | |
1 | tablespoon | cumin, ground | |
1 | teaspoon | cinnamon | |
1 | teaspoon | garlic powder | |
1/2 | teaspoon | turmeric | |
Directions: | |||
Slice leeks in half length-wise. Wash all of the larger leaves very well (leeks are very dirty. If you don't wash it well enough your final dish will be gritty). Chop washed leeks cross-wise into thin slices. Place quinoa in a fine-meshed colander and rinse well for several minutes. You want to remove the bitter coating of saponin that quinoa sometimes has. You can also do this in a regular bowl if you are careful (Fill with water, swirl qunioa around, pour out water, repeat until water is clear). Place leeks in nonstick pan and cook until limp and reduced (No need to add liquid, leeks will have some water from being washed and tend to give up liquid as they cook). Add spices to the leeks and stir until well mixed. Add quinoa and cook for a couple minutes. Add stock, currants, and tomatoes, bring to a boil, lower heat and simmer, covered, for 15-20 minutes until done. Serves 8 Calories: 186.6 Fat grams: 2.6 %CFF: 11.9% |