2 tb Oil 2 ea Garlic cloves, diced 3 lg Onions, sliced 4 tb Tamari 1/2 ts Garlic powder 1/2 ts Basil 1/2 ts Salt 3 tb Wholewheat flour 1/2 c Nutritional yeast 1 c Water 3 tb Tahini 1 lg Eggplant, peeled & cut into -- 1/4 inch thick rounds 1/4 ts Paprika Heat oil in a frying pan over medium heat. Add garlic, onions & saute for 5 minutes. Season with 1 tb tamari & half the garlic, basil & salt. In a small pot, combine the flour & nutritional yeast. Add water, tahini & the rest of the seasonings. Mix well. Over a low heat, cook slowly for 15 minutes, stirring frequently until the sauce thickens. If too thick, add more liquid. Oil an 8 X 12 inch baking dish. Pour in a layer of sauce, then a layer of sliced eggplant & a layer of onions. repeat the layering, finishing with the sauce. Sprinkle with Paprika. Bake at 350F for 30 minutes. "The Cookbook for People Who Love Animals" |
1 c Edensoy (Original) 2 2/3 c Oil 2 tb Cider Vinegar 1 tb Maple Syrup (or sugar) 1 ts Salt --------------------------------NOW TRY THIS-------------------------------- Directions: Place soy milk in food processor (or blender). Put on lowest setting. Drizzle oil into soy milk. Add other ingredients. I add about the same amount of lemon juice in addition to the vinegar. Someatimes I add one tablespoon of dry mustard. You've got to try adding basil and/or sage and/or oregeno. I've also never had a problem adding all the vinegar, syrup, salt, etc. to the soy milk first and then adding the oil. You cannot fail. Try it. I got the basic recipe from Shirley Wilkes-Johnson. She is a gourmet cook and inventor. JORGE [Jorge] at 21:02 EDT |
1 c Mixed legumes 3 c Water 1 lb Mixed vegetables 4 tb Ghee 1 sm Onion, diced. 2 ea Garlic cloves, chopped 1 ea Green chili, chopped 1/2 ts Turmeric 2 ts Garam masala Salt to taste 1 tb Lemon juice 3 tb Chopped cilantro Wash legumes & soak for an hour. Place water & legumes in a large pot & bring to a boil. Cut vegetables into bite sized pieces & add to the legumes. Cook for 10 minutes. Heat ghee in a separate pot & saute onion & garlic till golden. Stir in chili, turmeric & garam masala. Mix thouroughly. Transfer legumes & vegetables into pot with ghee mixture & stir well. Add salt & cook for another 20 minutes until everything is tender. Add lemon juice & cilantro & serve hot. Michael Pandya, "Indian Vegetarian Cooking" |
1 lg Onion; coarsely chopped 6 c -Water 3 Potatoes; peeled & chopped 3 Zucchini; thickly sliced 1 tb Low-sodium soy sauce; 2 c Fresh spinach leaves; -tightly packed Pepper; black to taste 1/3 c Enoki mushrooms; trimmed -optional --------------------------------PER SERVING-------------------------------- 123 x *cals 3 x *gm protein 1/8 x *gm fat 27 x *gm carbo 181 x *mg sodium 5 x *gm fiber Place onion in a large pot with 1/2 cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5 cups of water, potatoes, zucchini, and soy saue. Bring to a boil, reduce heat, cover and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove from heat. Puree soup in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6. Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat. Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary McDougall Formatted MM:de A.ENGLISH [Al & Diane] at 21:49 EDT |
1 c Cooking dates, chopped 1 c Boiling water 2 tb Vegetable oil/vegetable -- shortening 1 3/4 c All purpose white flour 1 ts Vanilla 1 ts Baking soda 1 c Brown sugar 1 1/2 ts Baking powder 1/2 ts Salt 1 c Walnuts, chopped Combine dates, water & oil or shortening. Let cool. Combine the baking soda with the flour & mix well. Add the brown sugar, baking powder, vanilla, salt & nuts to the date mixture. Mix well. Gently fold in the flour & baking soda mixture. If too dry, add a little more water. Bake in greased muffin pans at 325F for 25 minutes, or until cooked through. Posted by Mark Satterly in Intercook |
2 c Cornmeal 1/2 ts Salt 1/2 ts Baking Soda 2 ts Baking Powder 1 tb Sugar -or- Honey 1 Egg 1 tb Vegetable Oil 1 c Buttermilk -or- Sour Milk (1 -cup Lowfat Milk + 1 -tablespoon vinegar) Combine the cornmeal, salt, baking soda and baking powder in a bowl. Mix well. Pour into a lightly oiled 8-inch-square baking pan. Bake in a 400-degree oven for 20 to 25 minutes. Serves 12 One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2 Sodium: 184 Potassium: 65 Cholesterol: 24 Exchange Value: 1 Bread Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. |
1 c Raw coucous 2 md Eggplants 3 tb Olive oil 3 ea Garlic cloves, minced 5 bn Scallions, minced 3 md Tomatoes, chopped 4 tb Wheat germ 2 tb Lemon juice 1/4 c Fresh parsley, minced 1 ts Ground cumin 1 ts Chili powder 1/2 ts Turmeric Salt & pepper Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes. Nava Atlas, "Vegetariana" |