Ingredients | |||
4 | tablespoon | butter, or vegan margarine | |
3 | tablespoon | water | |
1 2/3 | cup | confectioners sugar | |
3 | dr | vanilla extract | |
Directions: | |||
Heat the butter or vegan margarine and water in a saucepan until melted. Remove from the heat and sift in the confectioners sugar. Add the vanilla and beat well. The icing will thicken up as it cools. |
Ingredients | |||
3 | oz | coriander seeds | |
1 | oz | cumin seeds | |
1/4 | oz | fenugreek seeds | |
1 | oz | cloves | |
2 | oz | cardamon seeds (brown best) | |
1/4 | teaspoon | mace | |
1/4 | teaspoon | nutmeg | |
1 | oz | cinnamon | |
1 | oz | black pepper | |
Directions: | |||
Roast coriander seeds, cumin, and fenugreek seeds separately for a few minutes until their rich aroma is given off. Combine with all other ingredients and grind. Pass the mixture through a sieve and store in an airtight jar. NOTE: Roasting the ingredients separately is important since each gives off its characteristic aroma at a different time. |
1/2 c Shortening 1/2 c Sugar 1/2 c Boiling water 3/4 c Molasses 2 1/4 c White flour 1 ts Ginger 1 ts Cinnamon 1 ts Baking powder 1 1/2 ts Baking soda Beat shortening for 30 seconds. Add sugar & beat till well combined & light & fluffy. Dissolve molases in water & set aside. In a large bowl, sift the dry ingredients. Add to the beaten sugar & shortening. Mix in the molasses. Ensure that all is well mixed. Bake in a greased loaf tin for 35 to 40 minutes at 350F. Gail Duff, "A Book of Herbs and Spices" |
----------------------------------RISSOLES---------------------------------- 8 oz Green lentils 1 pt Hot water 2 oz Margarine 1 ea Onion, finely chopped 1 ea Carrot, finely chopped 1 ea Green bell pepper, diced 2 ea Garlic cloves, crushed 1/4 ts Cayenne 1/2 ts Coriander 1/2 ts Cumin 1/2 ts Curry powder 2 ts Tomato paste Salt & pepper, to taste 1 tb Parsley, chopped ----------------------------------COATING---------------------------------- Vegetable oil 2 oz Wholewheat flour 2 oz Breadcrumbs 2 oz Oats --------------------------------YOGURT SAUCE-------------------------------- 1/2 pt Plain soy yogurt 2 tb Parsley, chopped 1 tb Chives 1 ea Garlic clove, crushed 1/4 ts Cumin Lemon juice, to taste Salt & pepper RISSOLES: Combine lentils & water, bring to a boil, reduce heat & simmer for 30 minutes, or until the lentils are tender (I think it needs closer to an hour to get them really tender). Add more water if necessary. Heat the margarine, add the onion & cook for a couple of minutes. Add the carrot & pepper & cook until tender, about 10 minutes. Add the spices, tomato paste & salt & pepper. Mix together well & stir in the lentils. Add the parsley. Allow to cool till it is cool enough to handle. Divide the mixture into 12 portions & shape into patties. Coat them in flour, dip in some oil & coat in the breadcrumbs & oats (I omitted this step). Shallow fry in hot oil until the patties are golden brown on both sides. Drain well & serve with the sauce. SAUCE: Combine all ingredients together & chill. MARK'S NOTE: The vegetables do need to be finely diced, it may well be easier to use a food processor. Also, if using the oats, I'd recommend running them through the processor too so that they resemble oat flour. |
6 md Eggplants 2 ea Onions, chopped Oil Tamari 1/4 c Grated ginger 9 ea Celery stalks, sliced 3 ea Red peppers, sliced 6 tb Peanut butter 1 ts Curry powder 1 ds Cayenne 1 ds Nutmeg Cut eggplants in half lengthways. Hollow out shells & set aside. Cube eggplant pulp. Saute onions & eggplant cubes in oil till tender. Add a tb or so of tamari to taste. In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne & nutmeg. Place in eggplant shells & bake at 350F for 45 minutes. Joel Rapp, "Mother Earth's Vegetarian Feasts" |
4 c Cold tomato juice 1 sm Onion, minced 2 c Freshly chopped tomatoes 1 c Green pepper, minced 1 ts Honey (optioinal) 1 Clove garlic, crushed 1 Cucumber, diced 2 Scallions, chopped x Juice from 1/2 lime and 1/2 Lemon 2 tb Wine vinegar 1 ts Both tarragon and basil (fresh) 1 ds Cumin 1/4 c Fresh parsley, minced 1 ds Hot sauce 2 tb Olive oil x Salt/pepper to taste Combine all ingredients and puree if desired. Chill for 2 hours. From: [email protected] (Donna Trappler). rfvc Digest V94 Issue #168 Aug. 12, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV. |
1 pk (or 1 tablespoon) Active Dry -Yeast 1/4 c Warm Water (110 to 115 -degrees) 1/3 c Sugar 1 ts Ground Cardamom 1/4 ts Salt 1 Egg 1/4 c Milk 1/4 c Vegetable Oil 1 1/2 c Whole Wheat Flour 1 c All-Purpose Flour 1/4 c Golden Raisins 1/4 c Walnuts, chopped Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead until smooth and elastic, about 5 minutes. Shape into a round loaf. Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until brown. |