-----------------------------------ROLLS----------------------------------- 1 tb Yeast, dry 1/4 c ;water, warm 1/2 ts Sugar or honey 1 c ;water, warm 1 tb Olive oil 4 c Flour, unbleached or whole -wheat flour ----------------------------------FILLING---------------------------------- 7/8 c ;water, boiling 1 c TVP granules or flakes 1 md Onion; chopped 1/2 Green pepper; chopped 1 Garlic clove; minced 1 c Mushrooms (6 large); chopped 2 ts Olive oil 1 tb Olive oil 1 ts Cumin 2 ts Chili powder 1 ts Oregano 1/2 ts Salt 1 lg Tomato; chopped OR 8 oz Tomato sauce Dissolve the yeast in 1/4 cup warm water and honey, and let stand a few minutes. Add 1 cup of warm water and 1 tbs olive oil. Stir in the flour. Turn the dough out onto a work surface and knead for 5 minutes or more until smooth, adding more flour if needed. Cover and let rise for an hour. For the filling: Mix the boiling water and TVP. Let it stand while you prepare the vegetables. Heat a non-stick skillet and add 2 tsp olive oil. Saute the onons, pepper and garlic a few minutes to soften, then remove to a bowl. Heat the pan again and add 1 Tbsp olive oil. Saute the reconstituted TVP a minute or two, sprinkling with the spices. Cook a few minutes and add the tomato or tomato sauce. Punch down the risen dough and divide into 2 balls. Have 2 lightly oiled baking dishes ready. On a lightly floured surface, roll a ball of dough out into a long oblong, about 5 inches wide. Spread half the filling down the long side of the dough, leaving edges bare. Roll dough over to seal filling in, pinching edges. Cut each roll of dough into 10 pieces, placing slices on baking sheets, seam side down. Let rise again for 20 minutes. Heat oven to 375 degrees, and bake for 20-25 minutes until lightly browned. Cool on a rack. Per roll: 111 cal; 4 g prot; 19 g carb; 2 gm fat The TVP Cookbook by Dorothy Bates/MM by DEEANNE |
1 c Raw cashews or cashew pieces 1 c Water 1 c Sunflower oil 4 tb Maple syrup or other -sweetener 1/2 ts Vanilla extract Pinch of salt Blend cashews and water to form a thick cream. Slowly add to the oil in a fine stream. The cream will get very thick. If necessary, add additional oil until desired density is reached. Blend in maple syrup, vanilla nd salt. Chill and serve. Yields 2.5 cups. DEEANNE at 14:52 EDT |
1/2 lb Potatoes 1 pt Cold water 1 md Leek 1 Garlic clove 1/2 md Onion 1/4 tb Oil 1/2 ts Yeast extract 1/2 ts Ground black pepper 1 Bay leaf 1/4 ts Caraway seed 1 Celery stalk Peel and cube the potatoes Place in a large bowl with the cold water Leave to one side Top and tail the leeks, then slice into chunks Wash in a bowl of cold water, drain and rinse Leave to drain in a colander Finely chop the onion Saute the garlic and onions in a large deep saucepan in the oil until tender. Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil Add the yeast extract Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a further 15 minutes. Serve hot. |
1 c Chickpeas; cooked Garlic powder to taste 3 tb Italian salad dressing Salt and pepper to taste Mash chickpeas with fork and add seasonings. Serve on toasted whole wheat bread with lettuce and tomato slices. From Deeanne's recipe files |
1 c Roughly chopped coriander 2 Garlic cloves 1 Green chili 1/2 c Coarsely chopped walnuts 1/4 c Lemon juice or vinegar Salt Pack chopped coriander (leaves) firmly into cup to measure. Peel garlic and chop roughly; slit chili, remove seeds and chop roughly.. Place prepared ingredients and walnuts in blender or food processor container and process until a textured paste is achieved, adding lemon juice or vinegar gradually while processing. Add salt to taste, place in a bowl and chill until required. Serve with kabaubs. Note: If you have no processor or blender, pass ingredients through food grinder with fine screen, or chop ingredients finely, then pound with a pestle in a mortar. Gradually stir in lemon juice or vinegar and add salt to taste. |
3 lg Eggplants, sliced to rounds 1 c Chopped parsley 2 ea Large onions, sliced thinly 6 lg Tomatoes, sliced 2 lg Garlic cloves, minced 2 ea Celery hearts, chopped 2 ts Currants 1 ts Basil 1 ts Peppercorns, crushed 1 ts Capers, chopped Black pepper 1 c Olive oil Lemon wedges Sprinkle eggplant slices with salt. Place in a large colander, cover with weight & let stand about 45 minutes. Rinse thoroughly & pat dry. Arrange half of the eggplant in a baking dish. Sprinkle with half the parsley. Arrange the onions, tomatoes, garlic, celery, currants, basil, capers, peppercorns on top. Season to taste with salt & pepper. Sprinkle with remaining parsley. Top with rest of eggplant. Pour olive oil evenly over the top. Cover with foil tightly. Bake at 275F for 4 hours. Remove oil & bake for another 1 hour. Let cool & then chill. Let stand at room temperature for 2 to 3 hours before serving. Garnish with lemon wedges. Joel Rapp, "Mother Earth's Vegetarian Feasts" |
3 c Chick peas 2 tb Vegetable oil 2 ea Garlic cloves, minced 1 lg Onion, chopped 2 ea Celery stalks, chopped 2 ea Carrots, finely chopped 1/4 c Tamari 1 ts Cumin powder 1 ea Salt to taste 1/4 ts Turmeric 3 tb Tahini Place soaked chick peas in a pot & cook for 50 minutes to 1 hour, till soft. Drain, save the stock & mash well. Heat ol in large skillet & saute garlic & onions for 5 minutes. Add celery, carrot, tamari, 2 tsp parsley, cumin, salt & turmeric. Saute till vegetables are tender. Add to the mashed chick peas & mix well. Add the tahini & mix well. Place in a large baking pan or two small loaf pans & bake at 375F for 45 minutes. Serve with a salad &/or vegetables on the side. "The Cookbook For People Who Love Animals" |