1/2 lb Masoor Dal (Pink Lentils) 1 md Onion,thinly sliced 2 Cloves Garlic, thinly sliced 1/4 c Ghee or Oil 2 ts Ground Coriander 2 ts Ground Cumin 2 ts Ground Turmeric 1 ts Ground Chili 4 Cardamom Pods 4 Cloves 1 2-inch Stick of Cinnamon 1 1/2 ts Salt 4 oz Desiccated Coconut 2 Tomatoes Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover. Bring to the boil and boil gently until the Lentils are soft. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well. Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon. Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well. Add a little more water if necessary. (This dish should be fairly liquid.) Add the Salt and continue to cook for a further 5 minutes. Blend the Coconut with 2/3 Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into quarters and add to the Dal just before serving. |
1/2 lb Firm tofu, mashed 1 Green onion, finely chopped 2 tb Eggless mayonnaise 1 tb Pickle relish 1 ts Mustard 1/4 ts Each ground cumin, turmeric And garlic powder Pinch of salt Combine all ingredients and mix thoroughly. Serve on whole wheat bread with tomato and lettuce. Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page 244 |
1 1/2 c Dry elbow macaroni 1 c Dry textured vegetable -protein (TVP) 3 tb Dried minced onion 2 tb Dried parsley 1 ts Dreid oregano 1 ts Dried thyme 1/2 ts Salt Combine all ingredients, and store in an sir-tight jar or plastic bag. Attach these instructions: To prepare, pour one 28-oz can tomatoes with juice into a large skillet or saucepan. Crush the tomatoes, add 2 cups water, and bring to a boil. Add Macaroni and TVP Skillet Mix. Simmer, covered, for 15 minutes, or until macaroni is tender, stirring occasionally to prevent sticking. Add more water if necessary. If you like, add 1 cup frozen peas during last 5 minutes of cooking. Total calories per serving: 268 Fat: 2 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase ([email protected]) 1/29/96 |
Ingredients | |||
1 | cup | masoor dal | |
1 | each | onion | |
1 | each | ginger, fresh, 1 inch piece | |
3 1/2 | cup | water | |
1 | turmeric, pinch | ||
2 | each | garlic, cloves | |
1 | teaspoon | cumin seeds | |
2 | tablespoon | butter | |
Directions: | |||
Wash the dal well and drain. Boil the water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes. When done, heat the ghi add the cumin. Fry till golden brown and add thinly sliced onions. Fry till crisp and brown. May add paprika and finely chopped tomatoes to the above for color. Pour over the dal and serve. |
Ingredients | |||
---ROAST--- | |||
2 | each | garlic, cloves, minced | |
12 | oz | vegetable sausage mix | |
1 | each | egg | |
4 | each | vegetable schnitzles, or 5 vegetable burgers | |
4 1/2 | oz | tvp mince, unflavored | |
4 | tablespoon | soy sauce, or vegetable extract | |
3 | tablespoon | vegetable oil | |
---SAVOURY STUFFING--- | |||
1 | each | bread, brown, loaf, cubed | |
6 | tablespoon | margerine | |
5 | each | celery, stalks, chopped | |
1 | each | onion, chopped | |
4 | each | sage, leaves, fresh, chopped fine | |
1 | tablespoon | herbs, dried, mixed | |
Directions: | |||
Roast: Start preparing the roast the day before it's needed. Preheat oven 350 degrees. Grease and flour a large casserole dish or mold. Sprinkle one half the garlic over the inside of the dish. Measure the sausage mix, egg, and 1 pint water in large mixing bowl. Stir well and leave 5 minutes for the liquid to absorb. Measure 1/4 pint water into food blender. Add veggie burgers and blend to even consistency. Mix tvp mince and 1 pint water in bowl. Stir well and let stand 5 minutes. Combine sausage mix, pureed burgers, and the soaked tvp mince together in a large bowl. Add remaining garlic and soy sauce. Mix well. Coat the casserole dish with the vegetable oil, and pour the mixture into the dish, pressing it firmly on to the sides and bottom. Leave large cavity in the middle for the stuffing. Firm mixture with the back of a spoon or your knuckles. Bake 1 1/2 hours in the oven. Allow to cool, then cover and place overnight in the refrigerator. Stuffing: Preheat oven to 350 degrees. Place cubes of bread in large mixing bowl. Melt margerine in a large frying pan. Add celery and onion and saute 5 minutes, until lightly brown. Pour the saute into mixing bowl with the bread cubes. Add 1/4 c water, the sage and mixed herbs. Mix very well. Fill roast cavity with this stuffing. Any remainder may be placed in baking dish and baked separately later. Turn casserole dish upside down on a baking tray, or roasting pan, without removing the dish. Place in oven and bake 45 minutes. Remove casserole dish and continue baking one more hour. After half an hour, place extra stuffing in oven and bake the extra 30 minutes. Serve the stuffed roast with hot gravy, extra stuffing, baked sweet potatoes, cranberry sauce, mashed and roast potatoes, etc. Good source of protein, calcium, potassium, iron, zinc. |
1 lb Vegetable burgers 1/4 c Breadcrumbs ;Salt and pepper to taste 2 tb Butter or margerine 1 lg Onion; chopped 1 c Milk 1 ea Egg; beaten 1 tb Fresh parsley; chopped 1 tb Soy sauce ;Veg oil for frying Crumble the burgers into a mixing bowl and use your fingers to work in the breadcrumbs, salt and pepper. Set aside. Melt the butter in a frying pan and saute the onion until transparent. Mix the milk and egg together and add, with the parsley and soy sauce, to the dry mix. Stir well. Add the onion saute. Stir thoroughly and shape into 24 small balls. Fry until well browned all over. Good source of protein. From Linda McCartney's Home Cooking Typed by Lisa Greenwood |
1 Onion 2 Garlic cloves 1 Celery stalk 1 Carrot 1 Bouquet garni Put all ingredients into a saucepan. Cover generously with water and bring to a boil. Simmer, half-covered, for about 1 hour, then strain. Other vegetables and flavorings, such as leeks, thinly pared lemon rind and allspice berries, can be added. Peelings from well-scrubed potatoes also give a particularly pleasant flavor to vegetable stock. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias |