10 oz Firm silken tofu 1 15 oz can pumpkin 1/2 c Fruit source or granulated Date sugar 1/3 c Oil 2 T Molasses 1 t Vanilla extract 2 1/2 t Ground cinnamon 1 t Nutmeg 1 t Allspice 1/4 t Ginger 1 Unbaked crust of your Choice Blend all ingredients, pour into pie shell and bake for 1 hour and 350 or till done. Note that this is even better, if more expensive, if you use 2/3 cup maple syrup instead of the fruit source and reduce the oil to a scant 1/4 cup. From: |
1 sm Onion 1 tb Vegetable oil 1 ts Mustard seeds 1 tb Broken cashews 1 ts Ground coriander 1/2 ts Ground cumin 1 ts Turmeric 1/8 ts Chili powder (more to taste) 1 sm Carrot 3 oz Broccoli florets 1 ts Raisins 1 1/3 c Water Sea salt; to taste 1/2 c Whole wheat farina 1 ts -to 2 ts Vegan margarine Chop the onion and saute it in the oil in a saucepan for 2-3 minutes. Add the mustard seeds and cashews and cook for a further 2 minutes. Add the coriander, cumin, termeric and chili powder and cook for another minute. Chop the carrot and broccoli quite finely. Add to the saucepan along with the raisins and stir well. Pour in the water, bring to the boil, lower heat, cover pan and cook for 3-4 minutes. Season to taste. Pour in the farina very slowly, stirring all the time. As soon as it is all in the pan and well thickened, serve it, with the margarine spread over the top so that it melts into the mixture. Source: The Single Vegan - by Leah Leneman Typed for you by: Karen Mintzias |
1 Turnip 1 T Butter Salt& pepper 2 c Thinly sliced apples 2 T Brown sugar 1/4 ts Each cinnamon & nutmeg 1/2 c Dry bread crumbs 2 T Brown sugar 2 T Butter melted Cook turnip as usual in salted boiling water, mash with butter and seasonings. Mix sliced apple with brown sugar and spices. In greased casserole layer turnip and apples with turnip layer last. Mix bread crumbs melted butter and brown sugar and put over turnip, bake in 350 F oven 50 to 60 min. |
1 ea Couscous prepared per Pk (1*1/2C*water to 1c Couscous) 1/2 c Cooking sherry 1 Onion, chopped 2 c Chopped broccoli &/or Cauliflour 1 ea Bell pepper, chopped 1 ea Bunch green onions 1 ea Bunch spinach 1 ea Garlic to taste 1 ea Herbs (rosemary, oregano, Bay leaves) 1 sm Pinch cayenne pepper 2 T Whole wheat flour Place a large skillit over medium heat. Pour about 1/2-3/4 c of cooking sherry in. Chop up 1 onion and add. Stir occasionally. Add a couple cups of chopped broccolli and/or califlour. Continue to saute. Add a chopped bell pepper. Add a bunch of gree onions. Spinich, , etc. can be added at this point. Add as much garlic as you can stand. I usually use 3 or 4 cloves. Add Rosemay, Oregano, Bay leaves, and small pinch of cayanne. Suate all of this until done. Usually just a few minutes. Add water to cous cous, stir well, and leave covered. Remove most of the vegetable from the skillit, leaving as much liquid as possible, and some of the vegetables. Add 2 cups of room temperature water to the remaining liquid. Mix two tablespoons of whole wheat flour in 1/2 cup of room temperature water until completely dissolved. Any lumps will prove disaterous. When the water in the skillit boils, and the water/whole wheat mixture. Stir until the gravy thickens. To serve put cous cous on each plate, top with vegetable, and gray. From the beggining of preperation to serving has never taken me more than half an hour. Love, Luck and Lolipops Ralph Source: original Posted by [email protected] (RH Cox) to the Fatfree Digest [Volume 15 Issue 18] Feb. 18, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, [email protected] using MMCONV. Archived through kindness of Karen Mintzias, [email protected]. 1.80
Vegetables / 12
Veal Scallops with Asparagus, Lime Sauce
Vegetables / 3
Veal Scaloppine with Avocado
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Vegan Cole Slaw
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