2 lb Eggplant 1/2 c Olive oil 2 c Onion, finely chopped 1 c Tomatoes, chopped 1/2 c Finely shredded ginger 1 ts Salt 1/2 c Red chili peppers 1 tb Hungarian sweet paprika 1/2 ts Ground black pepper 1/2 c Chopped coriander Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. Add the onion & cook over a medium heat for 10 minutes. Stir frequently to prevent scorching. Add all the reemaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn. Stir in the coriander & serve. |
----------------------------------FILLING---------------------------------- 1 1/2 lb Firm tofu 1/4 c Flour 1 ts Salt 1/2 ts Black pepper 1/2 ts Garlic powder 2 tb Oil 1 1/2 c Onion; chopped. 1 c Carrots, sliced 1 c Celery, sliced 2 tb -Water 1 c Peas, fresh or frozen -----------------------------------GRAVY----------------------------------- 3 tb Margerine 4 c Mushrooms, sliced 1/4 c Whole wheat flour 1 ts Salt 1 ts Sage 1 ts Garlic powder 1/2 ts Thyme 1/2 ts Paprika 1/4 ts Black pepper 2 -TO: 3 c -Water -----------------------------------CRUST----------------------------------- 1 1/2 c Whole wheat pastry flour 1/2 c Wheat germ 1/2 ts Salt 1/2 c Margerine 6 tb -Cold water Cut the tofu into 1/2" cubes. Mix the flour, salt, pepper and garlic powder. Add the tofu cubes and toss till coated. Saute in a large skillet with the 2 tablespoons oil. When tofu is golden and crisp, stir in the chopped onion. Continue cooking 3 minutes, then add the carrots, celery, peas, and water. Cover the pan and cook over medium heat. Stir gently, every minute or so, till the carrots are just tender. Remove from heat and stir in: Melt margerine in a large saucepan, then add the sliced mushrooms. Cover pan and saute over medium heat till mushrooms are soft. Stir in flour and seasonings and cook over low heat 2 to 3 minutes. Whisk in water and simmer, uncovered, till gravy is thickened - about 10 minutes. Mix half the gravy into the tofu and vegetables. Set remainder aside. For CRUST: Combine flour, wheat germ, and salt and stir to mix. Cut in margerine till mixture resembles coarse cornmeal. Add cold water all at once and stir just enough to form dough into a ball. Divide in half and roll first half out on a floured surface. Place in a 10-inch pie plate. Roll out remaining half of dough and set aside. Spread tofu and vegetable mixture into the dough-lined dish (this was too much for my 9 inch casserole dish. Since it didn't fit, I reserved something like 1 1/2 to 2 cups as a topping for when it was cooked, as a sortof makeshift gravy. Using a larger pan would probably work as well, if not better).. Pour remaining gravy over top and cover with top crust. Fold edges of top and bottom crusts together and pinch to form edge. Cut 4 to 6 1-inch slits in top crust to allow steam to escape (my method is to just flatten pieces of dough and place over pie. Where the pieces overlap there is usually a gap of some sort for steam and juices to bubble through). Bake in a preheated 400 degree oven for 20 minutes. Reduce heat to 350, and bake an additional 20 to 30 minutes, till crust is nicely browned. Hints: If there is way too much gravy for you to fit in your casserole pan, leave out the excess and serve over individual pieces as you serve it. (serves 8 to 10) This is from Karen Davis' cookbook A Poultryless "Poultry" Potpourri, from United Poultry Concerns (contact Karen Davis at (301) 948-2406). From: [email protected] (Tara McDermott) |
Ingredients | |||
1 | cup | carrots, scrubbed, slivered | |
2/3 | cup | peanut butter, chunky | |
1 | teaspoon | lime juice | |
3/4 | cup | banana, ripe, peeled, sliced | |
1/2 | cup | currents, dried | |
1 | salt, to taste | ||
1 | pepper, to taste | ||
Directions: | |||
Combine all ingredients in blender, adding about a quarter of the ingredients at a time. Total calories per serving: 127 Fat: 7 grams |
1 1/3 c Quick Mix Seitan 3/4 c Water Prep time: 30 to 40 minutes Prepare mix and water as in directions for Basic Seitan on box. Prepare broth (for 14 oz.) also. Cut Seitan into 8 even pieces and place with broth in pressure cooker. Bring to simmer. Attach lid. When up to pressure, let cook for 25 minutes. Remove from heat. Let cool so pressure will drop. Seitan is ready to eat. This recipe has been developed by Bro. Ron Pickarski as part of his work toward being a participant and finalist in the Culinary Olympics held in Frankfurt, Germany. Source: Arrowhead Mills "Seitan Quick Mix" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias |
Ingredients | |||
10 | oz | vegetables, mixed, frozen | |
1 | each | egg white | |
1 | salt and pepper, pinch | ||
1/2 | cup | mushrooms, fresh, chopped | |
1/2 | cup | bread crumbs | |
1 | each | onion, sliced | |
Directions: | |||
Preheat oven to 350 degrees. Steam vegetables until just tender. Set aside to cool. Fine chop steamed vegetables and mix with egg white, salt, pepper, mushrooms and bread crumbs. Form mixture into patties. Place patties, topped with onion slices, on a lightly oiled baking sheet and bake, turning once, until brown and crispy on both sides, about 45 minutes. Per serving: 111 cal; 12 g prot; 97 g sod; 22 g carb; 4 g fat; 0 chol; 101 mg calcum |
2 tb Oil 2 lg Onions, sliced 1 ea Celery stalk, sliced 1 ea Carrot, diced 1/4 ts Garlic powder 1/4 ts Salt 4 tb Tamari 1 1/4 c Cheesy gravy 10 ea Potatoes, baked, peeled & -- sliced 1/2 ts Paprika 1 tb Nutritional yeast Preheat oven to 350F. Heat oil in a large skillet over medium heat. Add onions, celery, carrot & seasonings. Cook for 7 minutes till vegetables are tender. In an 8 X 12 inch baking dish, alternate layers of gravy, potatoes & sauteed vegetables. Repeat. Top with the rest of the gravy. Sprinkle on paprika & nutritional yeast. Bake for 20 minutes. "The Cookbook for People Who Love Animals" |
x Potatoes, cooked, peeled, And boiled, in 1 1/2 inch Cubes x Green onions, finely Chopped x Tart green apples, less than The potatoes, peeled and Diced smaller than the Potatoes x Salt x Black pepper x Lots of fresh, chopped mint Heat some oil in a pan. Cook the onions and potatoes until soft and crusty, respectively. Add the apples and mint and cook for 6-8 minutes, stirring often. From _Potatoes_ again. From: [email protected] (Chuck Narad). rfvc Digest V94, Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV |