1/2 c Tofu 2 tb Oil 2 tb Apple cider vinegar 1 tb Sugar 1 1/2 ts Salt 1/8 ts Black pepper pn Garlic powder 1 lb Firm tofu; crumbled 3 tb Sweet pickle relish 1/2 c Pimientos; drained and -chopped Combine first 7 ingredients in a blender and blend until smooth and creamy. Combine in bowl with remaining ingredients. Best if refrigerated overnight. From DEEANNE's recipe files |
1 md Onion, chopped 3 md Potatoes, diced 2 md Carrots, sliced 1 lg Celery stalk, chopped 2 ea Bay leaves 2 tb Vegetable oil 3 c Frozen corn 14 oz Can tomatoes, chopped 1 1/2 ts Coriander 1 ts Savoury 1/2 ts Thyme Salt & pepper to taste 1 c Water, stock Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes. Add the corn, tomatoes with hteir liquid & simmer for 10 minutes. Add the seasonings & simmer for another 10 minutes. Remove 3/4 cup of potatoes & mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it. Adapted from Nava Atlas, "Vegetariana" |
3 Garlic cloves; minced 1/2 c Mushrooms; finely chopped 4 Scallions; thinly sliced 1 tb Canola oil 1/2 c Cashews, raw; unsalted 2 1/2 c Potatoes; mashed 3/4 c Carrots; grated 2 ts Ginger root, fresh; grated Salt and pepper to taste 1/4 c Bread crumbs; dry 1/2 c Sesame seeds Saute garlic, mushrooms and scallions in oil until vegetables are limp, abo 5 minutes. Meanwhile, place cashews in a blender or food processor and grin to a coarse meal. Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs a mix well. The mixture will be soft and moist. On a large bakin sheet or bread board, make 8 to 10 beds of sesame seeds fo patties. Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously. Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on ea side, until medium brown. Makes 8 to 10 patties. Variation: Saute burgers in olive oil until golden brown. Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb; 0 chol; 155 mg sod; 2 g fiber From: [email protected] (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, [email protected] ~-- ----- |
1/4 c Onion; finely chopped 1/4 c Grated carrots 1/4 c Water 3 c Cooked lentils, mashed 2 tb Fresh parsley; chopped 3 tb Tomato paste 3/4 c Bread crumbs ;salt to taste ;oil for frying Cook the onion and carrot in the water until tender, about 10 mins. Drain of excess water, then combine the onion and carrot with the remaining ingredients except oil. Form into patties and fry in a lightly oiled frying pan until browned on both sides and heated through, about 10 mins. From The Compassionate Cook by PETA and Ingrid Newkirk Typed by Lisa Greenwood |
1 1/3 c Chick pea flour, sifted 2 ts Ghee 1 tb Lemon juice 1/4 ts Cayenne 1/2 ts Turmeric 1 ts Garam masala 2 ts Coriander 1 ts Salt 9 tb Cold water, as needed 1/3 ts Baking powder, optional Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water, till it does. Cover the batter & set aside for 10 to 15 minutes to let it settle. Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake like crust. For pakoras, choose a selection of your favourite vegetables: Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched & dried Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels. Serve immediately. Yamuna Devi, "The Art of Indian Vegetarian Cooking" |
1 lb Firm tofu, drained, cubed 1/4 c Soy sauce Oil for deep-frying 2 tb Ghee 2 1/2 lb Frozen, chopped spinach 6 c Fresh tomatoes, cubed 2 tb Ghee 2 ts Curry powder 2 ts Asafetida 1 1/2 ts Ground cumin 1 ts Ground coriander 3/4 ts Cayenne pepper 1/2 ts Black pepper 1/2 ts Cinnamon 1/4 ts Allspice 1/4 ts Cloves 2 tb Soy sauce Soak first 2 ingredients together while heating the oil to 350 degrees. Remove cubes from soy sauce and drain a few seconds in a strainer to remove excess soy sauce. Drop tofu cubes in heated oil all at once (or in a couple of separate batches if you desire) and cook till browned and a little crisp on the outside. Remove from oil and drain on plate covered with 2 to 3 thicknesses of paper towels. Leftover soy sauce can be kept and used later. As the tofu cubes are cooking (or before you start frying them), combine the next 3 ingredients together in a skillet. Cover and put on medium flame to simmer for 10 minutes. Remove lid and mix well (the frozen spinach should be thawed and mixable by now). Leave uncovered over medium flame to allow some of the juices to cook off as you make the chaunce. This is done by heating the ghee or oil in a butter-warming pot and adding all the spices listed. Toast in oil till the fragrance of the spices fills the kitchen and the spices appear to be browned. Pour into cooking vegetables immediately, add soy sauce and mix thoroughly till tomatoes break up. Turn off heat, add cooked tofu cubes, and cover for a few minutes before serving. Makes 8 entree-sized servings or twice as many side dish sized servings. Kathy Hoshijo, "Kathy Cooks -- Vegetarian, Low Cholesterol Posted by Karen Mintzias |
-----------------------------------DOUGH----------------------------------- 1 tb Active dry yeast 1 c Warm water 1 ts Salt 2 tb Sweetener 1/4 c Olive oil 1 c White flour 3 c Whole wheat flour -------------------------------PESTO TOPPING------------------------------- 2 c Densely packed fresh basil 1/4 c Pine nuts 2 ea Large garlic cloves Zest from 1 lemon 1/3 c Olive oil -----------------------------VEGETABLE TOPPING----------------------------- 12 oz Marinated artichoke hearts 3 lg Tomatoes, sliced thinly 1 c Zucchini, thinly sliced 1/4 c Pine nuts DOUGH: Combine yeast, sweetener & warm water. Whisk in salt & oil & let sit for 10 minutes. Add flours, 1/2 c at a time & knead for 10 minutes, adding more flour as necessary. Let rise for an hour. Deflate by punching down the dough. PESTO TOPPING: Process basil, pine nuts, garlic & zest in food processor till smooth. With blender running, drizzle in the oil to form a thick paste. TO ASSEMBLE: Sprinkle 10" X 15" baking sheet with cornmeal. Place dough in centre & press out from the centre till the baking sheet is covered with dough. Spread dough with a thin layer of pesto. Arrange artichoke hearts, tomato slices & zucchini evenly over the pizza. Dot with more pesto & sprinkle with pine nuts. Bake at 375F for 20 minutes or till the crust is well cooked & browned. "The Big Carrot Vegetarian Cookbook" |