1 pk Active dry yeast 1/4 c Warm water 1/4 c Molasses 4 tb Dairy free margarine 2 ts Salt 1/4 c Brown sugar 2 c Oatmeal (uncooked) 1 c Boiling water 1 c Cool water 2 c Whole wheat flour 2 1/2 c Unbleached white flour Measure 1/4 cup warm water and stir yeast and 1 tablespoon of the molasses in the water. Let stand until bubbly. Meanwhile, in a large bowl, combine margarine, remaining molasses, salt, brown sugar, oatmeal and the boiling water, stirring until margarine melts. Add cool water and yeast to above mixture. Beat in 4 cups of the flour, 1 cup at a time. Turn out the dough onto a floured board and knead until smooth, about 5 minutes, adding more flour as needed to prevent sticking. Turn dough over in a greased bowl; cover and let rise ina warm place until doubled (about 1 hour). Punch dough down and divide into 16 equalpieces. Shape each piece into a smooth ball. Place balls about 2 inches apart on greased baking sheets and flatten slightly. Cover and let rise in a warm place until doubled (30 or 40 minutes.) Bake in a preheated 350 degree oven until lightly browned, about 20 minutes. Note: This recipe can be shaped into 2 loaves and placed in greased 9 x 5-inch loaf pans. Allow to rise until double and bake in a 350 degree oven about 40 minutes or until bread sounds hollow when tapped on bottom. Recipe by Shirley Wilkes-Johnson |
1 lb Extra firm tofu, drained 1 ea Stalk fresh lemon grass 1/2 bn Fresh mint, chopped 6 ea Garlic cloves 1 ea Serrano pepper, seeded & -- minced 2 tb Cilantro stems, chopped 2 tb Fresh ginger, chopped 3 ea Green onions, chopped 1 ts Peanut butter, optional 2 tb Brown sugar 1 tb Coconut milk, optional Juice of 1 lime 1/4 c Liquid tamarind 2 tb Soy sauce ------------Brochettes 6 ea Green onions 2 md Tomatoes, cut into eighths 6 sm Jalapeno peppers, optional 1/4 lb Snow peas 1/4 lb Button mushrooms Cliantro leaves to garnish Gently pres tofu between kitchen towels to remove excess water. Slice into pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice & discard all but bottom 3" of lemon grass. With a wooden mallet, pound the base to release the aromatic oils. In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in short bursts for 30 seconds. Add remaining ingredients & process for 1 minute. Transfer to glass container & add tofu pieces. Cover & marinate for 4 to 6 hours. BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place vegetables & tofu on sqewers, alternating for colour. (Group snow peas i threes so they don't cook too quickly). Place skewers on hot grill & brush with remaining marinade. Grill, turning once till vegetables are tender. Should take 5 minutes or so. Garnish with cilantro & serve. PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.; 5g Fiber. VT July, 1993 |
2 c Rolled oats 1/2 c Cashews 1 pn Salt 1 tb Oil 1 c Water Using a food processor or a blender, grind together the oats & cashews. Be careful not to over-grind otherwise you will get a butter-like consistency. Add the salt, oil & water & blend thoruoghly. Pour the batter into a waffle iron & leave a few minutes until cooked. Serve with plenty of maple syrup. |
4 cups corn flakes -- finely crushed 1 1/2 cups carrots -- cooked and mashed 1 egg -- beaten 1/4 cup green onion -- finely chopped 1/4 cup celery -- finely chopped 1 teaspoon salt 2 tablespoons canola oil pepper to taste Mix half of crumb mixture with carrots, egg, onion, celery and seasonings. Shape into patties then dip into remaining crumbs and oven fry in shallow baking pan with enough canola oil in it to coat the pan. Brown on both sides. About 10-15 minutes in 375F oven. Serves 8. Per serving 101.8 calories, 4.0 g fat. |
1 pk Tempeh, cubed 3 tb Tamari 2 tb Oil 1/4 c Tamari 1/4 c Flour 1/4 c Nutritional yeast 1/4 c Tahini 2 ts Basil 1 ts Rosemary 2 ts Marjoram 1 ts Sage 1/2 ts Black pepper 2 1/2 c Water 2 c Potatoes, cubed 1 c Carrots, cubed 1/2 c Celeriac, cubed 3/4 c Celery, chopped 3/4 c Onions, coarsely chopped 3/4 c Mushrooms, halved 1/2 c Frozen peas Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat. In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes. Serve. "The Big Carrot Vegetarian Cookbook" |
Ingredients | |||
6 | each | lemons | |
5 | teaspoon | salt | |
5 | teaspoon | chili powder | |
1 | turmeric, pinch | ||
1 | teaspoon | hing | |
1 | teaspoon | methi | |
5 | tablespoon | oil | |
Directions: | |||
Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard seeds, and hing. Spread this mixture over the lemons. Mix thoroughly. |
1 lb Firm tofu; mashed 1 c Quick rolled oats 1/2 c Wheat germ 1 Onion (optional) -finely minced 2 tb Onion powder 2 tb Soy sauce 1/2 ts Salt 1/2 ts Basil 1/2 ts Oregano 1/2 ts Garlic powder 1/8 ts Black pepper Vegetable oil; for frying Mix ingredients together. Knead for a few minutes. Shape into six patties. Fry in lightly oiled cookie sheet at 325 F for 25 minutes. Serve on whole wheat bread or buns. Top with lettuce, tomato, alfalfa sprouts, grated carrot, onion, pickles, catsup or mustard. [This recipe came from the North American Vegetarian Society, PO Box 72, Dolgeville, N.Y. 13329 USA. They publish "Vegetarian Voice" quarterly.] From: [email protected] (Ted Shapin) |