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 Wholemeal cottage loaf rolls 1 lb Small cap mushrooms 1/4 pt Double cream 3 oz Butter 1 sm Garlic clove Fresh rosemary Cut the knobs off the rolls and reserve as lids. Scoop out most of the crumb from the rolls, taking care not to pierce the crusts. Crush the garlic with a pinch of salt, about 1/2 teaspoon fresh chopped rosemary and a good grinding of black pepper. Mash these flavourings into 2 1/2 oz butter and spread it thickly over the insides of the hollowed-out rolls. Season the cream generously with salt and pepper, add 1/2 teaspoon fresh chopped rosemary and leave in a cool place to infuse. Slice the mushrooms thickly, and heat the oven to 400 F (200 C) gas mark 6. Sit the rolls on a baking tray and put the lids beside them. Bake for 10 minutes until heated through and slightly crisp. Meanwhile heat a large frying pan. Add 1/2 oz butter (don't be tempted to use more) and, when the foam dies down, saute the mushrooms. Cook them, stirring frequently, for 4-5 minutes to reduce them and intensify their flavour. Pour on the cream and let it bubble up for a few seconds. Turn and stir the mushrooms for a minute or so until every slice is coated with the scant but richly flavoured sauce. Away from the heat, check and adjust seasoning. Pile the creamy mixture into the freshly baked croustades, top with the lids and serve straight away with a large green (or tomato) salad on the side. Source: Philippa Davenport in "Country Living" (British), September 1988. Typed for you by Karen Mintzias |
1 Free Flow Recipe Here's a stir fried mock crab dish to go with the mock crab roe. It's short and sweet... A. 1/2 cup peanut oil B. 1/2 cup mashed cooked carrot C. 2/3 cup mashed potato D. 1 cup finely shredded bamboo shoots E. 8 Chinese mushrooms F. 1/4 lb snow peas G. 1/2 teaspoon sugar H. 1 1/2 teaspoons salt I. 2 teaspoons white vinegar PREPARATION: I. Wash E and soak in warm water for 15 minutes; shred very fine. II. Discard tips of F, shred. III. Mix G,H. COOKING: 1. Heat A, add B,C, stir-fry until crispy (about 4 minutes). 2. Add D,E,F, stir-fry for 2 minutes. 3. Add G,H, mix well. 4. Add I and serve. From "An Encyclopedia of Chinese Food and Cooking" by Wonona W. and Irving B. Chang, Helen W. and Austin H. Kutscher. Crown Publishers, Inc. New York. MCMLXX. Posted by Stephen Ceideburg; December 20 1990. |
2 ts Olive oil 1 md Onion, chopped 1 md Green pepper, chopped 2 1/2 c Sliced mushrooms 2 ea Garlic cloves, minced 2 lb Medium-firm tofu 2 tb Nutritional yeast 1 ts Salt Heat oil in a medium sized skillet & saute vegetables & garlic till limp. In a large bowl, crumble or mash tofu. Add sauteed vegetables, yeast & salt. Pre-heat oven to 350F. Spread tofu mixture evenly into a 9 1/2" or 10" quiche pan. Bake for 30 to 40 minutes, till the edges start to brown. Garnish with tomatoes. "Vegetarian Times" March, 1992 |
1/2 c Yogurt 1/2 c Milk 1/2 ts Baking soda 1 ts Sugar 4 tb Butter/oleo 2 ea Eggs, lightly beaten 3 pk Dry yeast (1 pack=10 oz) 3 c White flour 1/2 ts Salt 1/2 ts Poppy seed Warm yogurt and stir in milk, until thoroughly mixed. Remove from heat. Add baking soda, sugar, 2 tbs butter/oleo, eggs and dry yeast. Sift together the flour and salt. Make a well in the flour and gradually add the yogurt mixture. Knead the flour 15 to 20 mins until smooth and elastic. Brush dough with some of the remaining butter/oleo. Cover with a warm, damp cloth and set aside in a warm place for 3 hours until the dough had risen to twice its size. Dust hands with flour. Knead the dough again for a few mins and divide into 8 balls. Roll each ball into a 10-in pancake. Pull each pancake gently to give it an oval shape. Cover with damp cloth 20 mins. Heat a griddle until very hot. Mix the remaining 2 tbs butter/oleo with poppy seed. Brush one side of each nan with the mixture and the other side with warm water. Place the warm-water side on the griddle for 1/2 minute. Remove from the griddle and place nan under broiler for about 2 mins. Serve with curries and tandoori dishes. |
1 1/2 lb Firm tofu 1 tb Oil 3 tb Arrowroot 1 ts Salt 1/4 ts White pepper 1 tb Agar flakes 1 ts Dried marjoram 1 ts Dried thyme 1 tb Minced garlic 1/2 ts Black pepper 2 1/2 c Cima mix (see below) ----------------------------------CIMA MIX---------------------------------- 1/2 c Finely chopped onions 2 tb Olive oil 1 c Whole wheat bread crumbs 1/4 lb Ground seitan 1/4 lb Fine soy grits 1/4 lb Hand crushed frim tofu 1/3 c Nutritional yeast 2 ts Dried marjoram 2 ts Dried thyme 2 ts Salt 1 1/2 c Water 1 c Chopped spinach, packed 1/4 c Chopped roasted red pepper 1/2 c Pistachios 1 c Green peas 1 tb Agar flakes 1/2 c Gluten flour 2 tb Liquid lecithin Rinse tofu and pat dry. Cube and puree in food processor with all ingredients except cima mix. Shape the cima mix into a 12" by 3" roll. Sread the tofu puree on a 12" by 28" piece of plastic wrap and roll around the cima log. Smooth out the seam. Steam 30 minutes, let cool 10 minutes, slice and serve. Note: you MUST have a steamer wide enough to support the entire roll from underneath! If you don't, it will slip and come unrolled. It'll still get cooked, but rather than a pretty, colorful roll to slice you'll have a serious mess. This shouldn't be a problem, but for a broke person cooking for nine @someone else's apartment, these harware problems have a nasty way of only becoming apparently an hour before mealtime. (sigh) CIMA MIX: (makes 4 1/2C Bro Ron suggests using the extra for 'meatballs' or something. Far be it from me to argue w/my hero, but remember to use a big enough skillet.) Saute onions in oil until translucent. Remove from heat. Add bread crumbs, tofu, seitan, soy grits, nut yeast, water and seasoning. Mix until evenly dispersed. Add vegs and nuts. In a separate bowl, mix agar and gluten flour. Heat lecithin and stir into veg mixture, then stir in flour/agar mixture. (from Friendly Foods, serves 4) From: [email protected] (Bill Maddex) |