You are on page 1of 592

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.

txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: "Duck" Sauce


Categories: Appetizers, Sauces
Servings: 1

1/2 c Peach or apricot preserves


1/4 c White vinegar
1 tb Grated ginger
1/3 c Finely chopped scallions

Combine the preserves, vinegar & ginger & heat to a simmer. Simmer
gently, stirring occasionally, for 5 minutes. Remove from the heat & stir
in the chopped scallions. Will keep refrigerated for 2 weeks or so.

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Abidjan Cabbage Salad


Categories: Salads, Snacks, Appetizers, African
Servings: 6

4 c Thinly sliced cabbage


1 c Shredded carrot
1 c Pineapple chunks
Juice of 1 lemon
Juice of 1 orange
1/4 ts Salt
1/3 c Vegetable oil

Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by
whisking all the ingredients together till creamy or by drizzling the oil
into the juices while in a blender. Thoroughly blend the dressing & the
vegetables. Refrigerate or serve immediately.

"Sundays at Moosewood Restaurant Cookbook"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (1 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Adas Careh (Lentil Butter)


Categories: Appetizers, Ethiopian, Vegetarian
Servings: 1

1 c Uncooked lentils
1/2 ts Salt
2 1/4 c Water
1 tb Olive oil
6 ea Green onions, sliced
1 sm Garlic clove, minced
1 1/2 tb Parsley
1 ds Cayenne
1 ds Turmeric
1/4 c Water, as needed

Combine water, lentils, salt in a pot. Cook till lentils are soft.
Drain, reserve stock.

Heat oil in skillet & saute onions & garlic till onions are translucent.
Add parsley & spices & cook another minute. Set aside.

Combine lentils, cooking water & onion mixture in a food processor, adding
more water a tb at a time as needed till the mixture reaches a spreadable
consistency.

Refrigerate a few hours before serving. Spread on whole grain crackers or


use as a vegetable dip.

"Vegetarian Times" March, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Adrak
Categories: Indian, Vegetarian, Soups
Servings: 4

2 tb Grated fresh ginger


4 c Stock or water
3/4 ts Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (2 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Cumin seeds, toasted


1/2 ts Black pepper
Juice of one lemon
Fresh coriander leaves

Put grated ginger & stock into a pot & bring to a boil. Simmer 30 minutes
till the water has reduced by half. Add salt, cumin & pepper. Simmer for
another 2 minutes. Squeeze in lemon juice & garnish with coriander.

Excellent as a cold remedy & as a starter to an Indian meal.

Bruce Cost, "Ginger East to West"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Adzuki Bean Stew


Categories: Main dish, Vegetarian, Vegan
Servings: 4

4 oz Adzuki beans
- soaked overnight
2 oz Margarine
1 Onion; chopped
2 Garlic cloves; crushed
1 lb Leeks; trimmed,
- washed well & sliced
1 Carrot; diced
8 oz Mushrooms; wiped & sliced
1 tb Hungarian paprika, sweet
1 pn Cayenne pepper; to taste
2 tb Wholewheat flour
1/2 pt Vegetable stock
1 tb Soy sauce
1 tb Tomato paste
1 lb Chopped tomatoes
Salt & pepper; to taste
Parsley; chopped, to garnish

---------------------------------DUMPLINGS---------------------------------
4 oz Wholewheat flour
1/4 ts Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (3 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 oz Margarine
3 tb Parsley, half if using dried
3 fl Water (or milk if preferred)
-OR- less, as needed

Drain the beans & cover with fresh water. Bring to a boil & simmer
till tender, about 35 minutes. Drain, reserving the liquid.

Heat margarine in a large pot. Add the onion & cook until
transparent. Add the garlic, leeks, carrot & mushrooms & cook
gently for 4 to 5 minutes. Stir in the paprika, pepper & flour.
Add stock, soy sauce, tomato paste, tomatoes & salt & pepper. Bring
to a boil, cover & simmer gently for 10 minutes. Stir in the beans
& bring back to a boil.

Add the dumplings. Cover with a tight fitting lid & simmer for
20-25 minutes very gently to prevent burning. Sprinkle generously
with parsley before serving.

FOR DUMPLINGS: Put the flour & salt into a bowl. Rub in margarine till
it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid
to make a firm dough. Divide into 8 pieces & shape into dumplings.

Serves 4 to 6.

Courtesy of Mark Satterly

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: African Green Pepper and Spinach


Categories: Vegetables
Servings: 4

1 md Onion; chopped
1 md Green pepper; chopped
1 tb Oil
1 md Tomato; chopped
1 lb Fresh spinach; stems removed
3/4 ts Salt
1/8 ts Pepper
1/4 c Peanut butter

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (4 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Cook and stir onion and green pepper in oil in 3-quart saucepan until onion
is tender. Add tomato and spinach. Cover and simmer until spinach is
tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just
until hot.

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: African Squash and Yams (Futari)


Categories: Vegetables
Servings: 6

1 sm Onion; chopped
2 tb Oil
1 lb Hubbard squash; pared
--and cut into 1-inch pieces
2 md Yams or sweet potatoes
--pared & cut into 1" pieces
1 c Coconut Milk
1/2 ts Salt
1/2 ts Ground cinnamon
1/4 ts Ground cloves

Cook and stir onion in oil in 10-inch skillet over medium heat until
tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover
and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until
vegetables are tender, about 5 minutes longer.

Makes 6 to 8 servings

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Almond Butter Cookies


Categories: Cookies, Vegan
Servings: 30

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (5 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Canola oil


1 c Almond butter
1/4 c Maple syrup
1/2 ts Pure vanilla extract
1 c Whole wheat pastry flour
-(Sifted before measuring)
1/4 ts Salt

Preheat oven to 300F. Lightly grease a baking sheet (or use a


nonstick one).

Mix together almond butter and oil; beat until smooth. Mix in
maple syrup and vanilla extract.

Stir together flour and salt. Add to almond butter mixture and
mix until just combined. Cover and refrigerate for 10 minutes.

Roll dough into 3/4-inch balls. Place on baking sheet and flatten
with a fork.

Bake in preheated oven for 25 minutes, until bottoms are lightly


browned. Cool a couple of minutes on the baking sheet, then
transfer to a cooling rack.

Variation: try with other nut butters.

From: Breadtime Stories: A Cookbook for Bakers and Browsers, by Susan Jane
Cheney

Shari Dawson
@Newsgroups: rec.food.veg

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Almondnog
Categories: Beverages, Vegan
Servings: 1

2 c Almond milk
- (See SOYNOG recipe)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (6 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 Bananas (not over-ripe)


1/4 ts Ground nutmeg
-- more if desired
1/2 ts Vanilla extract

Blend the above until smooth, then sprinkle a little nutmeg


on top. Serve immediately as banana changes flavour when it
sits after blending, so don't try to keep in the
refrigerator.

This comes from Maryln Diamond's book.


posted by Ted Wayn Altar in REC.FOOD.VEG

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Aloo Matar Rasedaar


Categories: Indian, Main dish, Vegetarian
Servings: 4

5 tb Ghee
1 md Onion, chopped
2 ea Garlic cloves, chopped
2 ea Cloves
2 ea Bay leaves
1 ea 1 inch cinnamon stick
1 ts Garam masala
1 ts Chili powder
1/2 ts Turmeric
1/2 ts Coriander
2 ea Tomatoes, quartered
Salt to taste
2 md Potatoes, cubed
1/2 c Green peas
1 1/4 c Water
Chopped cilantro

Heat ghee & saute onion & garlic over medium heat till golden. Add
cloves, bay leaves & cinnamon. Stir fry for 2 minutes.

Add garam masala, chili powder, turmeric, coriander, tomatoes & salt. Mix
well. Add potatoes & peas. Pour in water & bring to a boil.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (7 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Lower heat, cover the pan & simmer gently for 15 minutes, or until the
potatoes are done.

Garnish with coriander leaves & serve hot.

Michael Pandya, "Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Alsatian Onion Pie


Categories: Vegan, Vegetarian, Main dish
Servings: 6

2 tb Oil (he recommends corn)


3 lg Onions; finely diced
1 c Soy milk
1/3 c Firm tofu; crushed by hand
1 1/2 ts Sea salt
1/4 ts Black pepper
1/8 ts Nutmeg
2 tb Unbleached flour
1 tb Couscous
1 Wholewheat pie shell
-in a 10-inch tart shell

Saute onions in oil (I added 1/2 cup water to prevent burning, or you could
substitute water for the oil to reduce fat), until translucent and mostly
soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until
smooth. Then combine the onions, the soy milk mixture and the couscous.
Pour into the prepared pie shell. Bake in a preheated oven at 350 degrees
F for about 30 minutes.

Gail Null, "The New Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Another Garlic Soup Recipe


Categories: Soups, Appetizers, Vegetarian

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (8 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Servings: 6

1 c Garlic, peeled & minced


1 tb Onion, chopped
2 tb Olive oil
2/3 c Tomatoes
1 qt Stock
Pepper
Croutons

Combine garlic & onion in a bowl. Heat oil in a large pot. Add garlic &
onion & saute till soft. Do not brown. Add chopped tomatoes & stir in
well. After a few minutes, stir in stock & pepper. Simmer for 15
minutes. Add salt if desired.

Serve with croutons.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Antipasto Salad


Categories: Salads, Pasta, Appetizers, Vegetarian
Servings: 8

1 Cauliflower,small
-in small flowerettes
3 Carrots; large, thinly slic
1 Green pepper; diced
1 c Black olives
2 1/2 c Pasta; rotini

----------------------------------DRESSING----------------------------------
1 1/4 c Oil; vegetable or corn
3/4 c Vinegar, cider
2 Garlic cloves; peeled & min
1 tb Sugar
Salt & pepper

In large bowl, toss together cauliflower, carrots, green pepper and olives.
Cook rotini in large pot of boiling salted water till tender but firm about

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (9 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil,


vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour
all but 1/3 cup dressing over salad, tossing to mix, reserve remaining
dressing. Cover and refrigerate overnight. Just before serving, taste and
readjust seasonings and add remaining dressing if necessary.

Carol Ferguson, "The Canadian Living Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Antipasto Salad II


Categories: Salads
Servings: 8

2 c Whole button mushrooms


1 c Canned artichoke hearts
1 tb Olive oil
1 c Balsamic vinegar
2 tb Red wine, optional
1 ts Basil
1 ts Oregano
1 ts Salt
1/2 ts Black pepper
1 ea Romain lettuce, chopped
1 ea English cucumber, sliced
2 ea Stalks celery, julienned
4 lg Tomatoes, cut into eighths
4 ea Green onions, cut in half
-- lengthwise
1/2 c Radishes, quartered

In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar,


wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at
room temperature for 30 minutes.

Arrange chopped lettuce on a large platter, strain mushrooms & artichokes


from the marinade & place in centre of lettuce. Arrange remaining
vegetables around centre. Drizzle remaining marinade ove antipasto &
serve.

"Vegetarian Times" July, 1993

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (10 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Aphrodisiac Bread


Categories: Breads
Servings: 1

1 tb Dry yeast
1/2 c Warm water
1 1/2 c Unbleached white flour
2 tb Oil
1/2 ts Curry powder
2 pn Parsley
3/4 ts Salt
1 ts Garlic minced

In a large bowl, sprinkle yeast into water & dissolve. Add the rest of
the ingredients in order & beat well.

On a floured surface, knead dough lightly for 5 minutes. Form into a


round bread & set aside until its has doubled.

Preheat oven to 350F & bake for 45 minutes till light brown.

Anne Lerner, "Breads You Wouldn't Believe"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Apple and Rye Bread Pudding


Categories: Desserts, Vegetarian
Servings: 8

--------------------------FORMATTED BY S.GRABOWSKI--------------------------
5 1/2 c Cubed fresh or stale
Sourdough, wheat, or rye
Bread
1/2 c Raisins
1 tb Caraway seeds ->OR<-
Anise seeds

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (11 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

5 c Diced apples
1/2 c Apple bitter
1 tb Sunflower butter ->OR<-
Tahini
1 c Water
2 tb Mellow or sweet miso
2 c Amazake beverage (original)
->OR<-
Vanilla soy milk

Cube bread and toss in a large bowl with raisins and caraway seeds. Stale
bread may be used instead of fresh. Toss apples in a bolw with bread
cubes.

Combine apple and sunflower butter (or tahini), 1 cup water, miso, amazake
or soy milk, then pour liquid mixture over apples and bread. Stir to coat.
Spoon mixture into a lightly oiled 2-quart casserole dish or two 9-inch
pie plates or cake pans. Cover with lid (oven-proof).

Allow mixture to sit for 2 to 4 hours before baking so bread will soak up
flavors. Bake covered at 350F for 1 hour or until slightly firm and
mixture pulls away from sides slightly. Then remove from oven and spoon
into individual dessert cups. An ice cream scooper works well. Allow to
cool slightly and then serve.

Total calories per serving: 242 Fat: 4 grams


From the Vegetarian Journal Nov/Dec 1992 page 15

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Apple Barley Soup


Categories: Vegetarian
Servings: 6

2 lg Onions; thinly sliced


2 tb Vegetable oil
3 1/2 c Vegetable stock
1 1/2 c Apple cider
-OR- unsweetened apple juice
1/3 c Pearl barley
2 lg Carrots; diced

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (12 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Thyme
1/4 ts Dried marjoram
1 Bay leaf
2 c Unpeeled chopped apples
1/4 c Fresh parsley, minced
1 tb Lemon juice
1/4 ts Salt

In a small soup pot, saute onions in oil over medium heatfor 5 min.,
stirring constantly. Reduce heat, cover and cook, stirring frequently for
10 min.or until onions are browned. Add stock, cider, barley, carrots,
thyme, marjoram and bay leaf. Cover and cook for one hour or until barley
is tender.Add apples, parsley and lemon juice. Cook for 5 minutes or until
apples are slightly soft. Discard bay leaf and serve. Marie C=:-)

Jane Marsh Dieckman

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Aromatic Cabbage


Categories: Indian, Vegetables, Jaffray, Vegetarian, Vegan
Servings: 6

1 Cabbage; small, about 2 1/2s


2 Onions;medium
3 tb Vegetable oil
1/2 ts Cumin seeds,whole
1/2 ts Fennel seeds, whole
4 ts Sesame seeds
1/2 ts -Salt

"This fine stir-fry will make fans out of people who are ho-hum about
cabbage. This recipe is from Madhur Jaffray's Cookbook, _Food for Family
and Friends_.
Remove coarse outer leaves from cabbage, quarter and core. Cut into fine
fine shred, either by hand or with food processor. Set aside. Peel onions;
cut in half lengthwise. Cut crosswise into thin half rings; set aside.
In large wok or large wide pot over medium heat, heat oil. When very
hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade
darker (just a few minutes) toss in the sesame seeds. Stir for a second
before adding onions. Stir fry 2 or 3 minutes or 'til browned on the

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (13 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

edges. Cover tightly and turn heat to low. Cook 2-3 minutes or 'til
cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or 'til
vegetables are very tender.
SERVES: 6
SOURCE: _Food for Family and Friends_ by Madhur Jaffray via Toronto Sun.

Posted by Anne Maclellan

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Asparagus Strudel


Categories: Vegetarian, Vegan, Main dish, Side dish, Brunch
Servings: 6

2 lg Onions; finely chopped


1/4 lb Butter or vegan margarine
-plus:
2 tb Butter or vegan margarine
1 1/3 c Fine fresh breadcrumbs
8 Phyllo pastry sheets
1 1/2 lb Trimmed asparagus; washed,
- chopped and cooked
- until tender
1/4 c Finely chopped parsley

---------------------------------TO GARNISH---------------------------------
Parsley sprigs
Lemon slices
Asparagus tips

------------------------VEGAN YOGURT & HERB DRESSING------------------------


1/2 c Vegan yogurt
Salt
Freshly ground black pepper
2 tb Chopped mint

Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the


butter or vegan margarine for 10 minutes, until soft but not browned.

In another pan, heat 4 tablespoons of the butter or vegan margarine and


saute the crumbs until crisp. Melt the remaining butter or vegan

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (14 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

margarine in a small saucepan.

Spread one phyllo pastry sheet out on a large board and brush with butter
or margarine. Put another pastry sheet on top and brush with more butter
or margarine. Repeat until all sheets have been used.

Spread the onions evenly on top of the pastry, keeping the edges clear.
Put the asparagus over the top of the onions and sprinkle with
three-quarters of the crumbs and the parsley.

Fold over 2 inches all around the pastry, then fold the long edges over to
make a roll.

Place the roll, seam side down, on a baking sheet and bend it around into
a horseshoe shape. Brush with remaining melted butter or margarine and
sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and
crisp. Garnish with parsley sprigs, lemon slices and asparagus tips.

Combine Yogurt and Herb Dressing ingredients, and serve with Strudel.

Source: The Complete Vegetarian Cuisine - by Rose Elliot


ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Autumn Quinoa and Butter Beans


Categories: Main dish, Vegetarian, Vegan
Servings: 4

1/2 c Quinoa
2 tb Margarine
3/4 c Finely chopped onion
1 tb Minced fresh ginger
3/4 c Orange juice
2/3 c -Water
2 tb Honey
1/2 ts Salt
1/4 ts Ground coriander
1/4 ts Ground cardamom
1/8 ts Ground nutmeg

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (15 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Diced sweet potato


-(1/2" pieces)
1 c Diced butternut squash
-(1/2" pieces)
1 1/2 c Cooked/canned butter beans
-(drained and rinsed)
1/4 c Chopped cranberries

Thoroughly rinse the quinoa by placing it in a large bowl and filling the
bowl with cold water. Drain the quinoa and repeat the rinsing and
draining 4 more times; set aside.

Melt the margarine in a 2-quart saucepan over medium-high heat. Add the
onion and ginger, and cook, stirring, until the onion is softened. Stir
in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg;
bring to a boil. Stir in the sweet potato and squash; bring to a boil.
Cook, uncovered, 7 minutes. Stir in the butter beans and quinoa, and
return to a boil. Reduce the heat and simmer, covered, 15 minutes. Stir
in the cranberries; simmer, covered, 5 minutes longer.

Calories: 345 Total Fat: 6.7 g


Protein: 10.8 g Saturated Fat: 1.3 g
Carbohydrates: 56.0 g Cholesterol: 0
Fiber: 8.8 g Sodium: 392 mg

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)

Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Baba Ganouj


Categories: Appetizers, Vegetarian
Servings: 8

6 lg Eggplants
2 ea Lemons, juiced
2 tb Tahini
Salt
1 lg Garlic clove
1/4 c Chopped parsley, fresh

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (16 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Olive oil

Cook eggplants whole on all sides, turning as necessary til lthey are soft
throughout & the skin is charred. Set aside to cool for 1 hour.

Peel eggplants & discard skin. In a mixing bowl, add lemon juice &
tahini. Blend well. Add salt to taste.

Finely chop the garlic clove & add to mashed eggplant. Stir well & chill.
To serve, place in a flat serving dish & garnish with parsley. Pour olive
oil the top.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Baba Ganouj


Categories: Middle east, Vegetarian, Appetizers
Servings: 12

2 md Eggplants
Juice of 1 1/2 lemons
1/4 c Virgin olive oil
1/2 ts Allspice
1/2 ts Cinnamon
1/2 ts Black pepper
Salt to taste
Finely chopped parsley,
-- green peppers & green
-- onions
Pita bread

Wash eggplant & pierce at intervals with a fork. Set on a baking dish &
broil close to heat for 20 minutes. Peel & sprinkle quickly with half the
lemon juice. Cool & chop finely. Using a small bowl, combine the
remaining ingredients. Stir into eggplant & refrigerate. Can be frozen
at this point. Serve trimmed with parsley, green peppers & green onion
with pita.

"The Hamilton Spectator", July 1993

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (17 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Baigan Aur Tamaatar


Categories: Main dish, Curries, Vegan
Servings: 2

1/2 lb Eggplant
2 tb Ghee
1 sm Onion, chopped finely
1 ea Garlic cloves, sliced
1/2 ts Turmeric
1 ea Bay leaf
1 ea 1" cinnamon stick
1/2 ts Salt
3/4 ts Cayenne pepper
1 sl 1/2" fresh ginger
2 md Tomatoes
1 ts Garam masala

Wash & slice aubergines.

Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add
turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes,
stirring frequently.

Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well.
Cook for 10 minutes.

Add tomatoes, cover pot & cook for another 10 minutes.

Sprinkle with garam masala & serve.

Be careful not to overcook otherwise it will go very mushy.

Madhur Jaffrey, "An Invitation to Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Baked Bulgur with Pecans

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (18 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Vegetarian, Vegan, Main dish


Servings: 6

1 c Bulgur wheat, uncooked


1/2 ts Dried basil
1/8 ts Salt
1/8 ts Pepper
2 c Boiling water
1/4 c Chopped pecans

Preheat oven to 350 degrees.

Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
Place bulgur, basil, salt and pepper in prepared baking dish. Add boiling
water and mix well.

Cover tightly and bake 20 minutes.

Fluff with a fork, add pecans, and mix well.

Serve hot.

Per serving: 129 cal, 4 g prot, 4 g fat, 22 g carbohydrate, 51 mg sod, 0


mg chol

From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder

DEEANNE at 13:11 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Baked Harvest Vegetables


Categories: Vegetarian, Vegan, Main dish, No fat
Servings: 6

4 c Varietal non-sparkling white


-or pink grape juice
3 c Unpeeled yams cut into 1.5"
-chunks
3 c Unpeeled carrots, cut into
-1.5" slices

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (19 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 c Unpeeled parsnips, cut into


-1.5" slices
3 c Peeled onions, cut into 1.5"
-wedges
2 c Water
3 c Celery, cut into 1.5" slices
1/3 c Water
5 tb Arrowroot
1/4 c Fresh parsley, minced

Preheat oven to 450 degrees.

Place the first 6 ingredients into a stainless steel or cast iron pot.
Cover with a tight fitting lid and bake for 60 minutes.

Add the celery. Continue baking for 30 minutes more.


Remove from oven. Place pot on medium heat on stove and bring to a boil.

Mix the 1/3 cup water and arrowroot together until smooth. Pour into the
vegetable mixture, stirring constantly until it thickens and becomes clear.
Remove from heat.

Garnish with 1/4 cup fresh parsley, minced.

Yield: 6-8 servings

Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Baked Honey Tomatoes


Categories: Vegetables, Tomatoes, Untested
Servings: 8

8 Tomoatoes; medium
1/2 c Bread crumbs; fresh, coarse
2 ts Salt
2 ts Pepper
1 ts Tarragon; dried

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (20 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

4 ts Honey
4 ts Margarine

Preheat oven to 350F. Slice off stem ends of tomatoes and carefully
scrape out seeds. Place open side up in buttered baking dish. Mix bread
crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it
down into cavities. Sprinkle tomatoes with crumb mixture and dot with
butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle.
Place under broiler for another 5 minutes or till crumbs begin to brown.
Serve hot or at room temperature.

Lee Bailey, "Southern Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Baked Macaroni & Tofu


Categories: Main dish, Vegetarian, Pasta
Servings: 4

4 c Cooked elbow macaroni


1 c Mashed tofu
3 c Cheesy gravy

Preheat oven to 350F. Combine tofu & macaroni. Place in a baking dish.
Pour gravy over the mixture & bake 20 minutes.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Baked Stuffed Vidalia Onions


Categories: Main dish, Vegetarian
Servings: 4

4 ea Vidalia onions
1 ts Olive oil
1/2 c TVP flakes or granules
1/2 c Hot water
1/2 ts Marjoram

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (21 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Cumin
1/2 ts Salt
1 pn Cayenne pepper
1/2 c Fine breadcrumbs
1/2 c Vegetable stock
1/2 c Grape juice or white wine

Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch
shell. Reserve the onion centres. Place shells in a steamer basket &
steam for 6 minutes after the water has come to a boil.

Measure 1/2 cup of the reserved onion & finely chop. In a small skillet
heat oil & saute onion till it is soft.

Stir together TVP flakes & water. Add seasonings & mix well. Combine
with the cooked onions & stir in the breadcrumbs. Place the hollowed out
onion shells in a baking dish. Spoon filling into the shells. Any
remaining filling that won't fit into the shells can be placed around the
shells. Leave uncovered bake at 375F for 30 to 35 minutes. Let stand for
5 minutes before serving.

"Vegetarian Times" February, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Baked Stuffed Vidalia Onions


Categories: Vegetarian, Vegan
Servings: 1

1 lg Onions, sweet
1/4 ts Oil, olive
1/8 c TVP granules or flakes
1/8 c Water; hot
1/8 ts Marjoram
1/8 ts Cumin
1/8 ts Salt
1/4 pn Pepper, cayenne
1/8 c Bread crumbs
1/8 c Stock, vegetable
1/8 c Wine, white

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (22 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Peel onions, then slice off tops and hollow out, leaving about a 1/2-inch
shell. Reserve center of onions. Place shells in a baking dish, cover with
plastic wrap and microwave on high for 5 minutes. (Or place shells in a
steamer basket and steam for 6 minutes after water boils). Measure 1/2 cup
of reserved onions and finely chop. In a small skillet, heat oil and saute
onion until soft. (Or microwave in oil until onion becomes soft.)

Stir together TVP, water and seasonings. Combine TVP mixture with onions
and stir in bread crumbs. Place hollowed out shells in a microwave-safe pan
and spoon in filling. Place remaining onion scraps, coarsely cut, around
stuffed onions. Pour vegetable stock and grape juice or white wine into
pan.

Cover tightly and microwave on high for six minutes (or bake in oven at
375 degrees for 30-35 minutes).
Remove and let stand 5 minutes. Serves 4.

(February 1992 _Vegetarian Times_)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Banana Lime Bread


Categories: Cakes, Breads
Servings: 1

1/2 c Shortening
3/4 c Brown sugar
2 tb White vinegar
3 Ripe bananas, mashed
3 tb Water
1 tb Lime juice
1/2 ts Salt
1/2 ts Ginger powder
3/4 c Coconut, grated
1 ts Baking powder
2 c White flour
GLAZE
1/4 c Brown sugar
1 tb Oil
1 tb Rum
3 tb Lime juice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (23 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Beat shortening for a few seconds. Add brown sugar & beat till well
blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure
that all ingredients are well mixed. Add salt, ginger & grated coconut.
Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon
till well blended & smooth. Transfer into a greased loaf pan & bake at
350F for 1 hour. Let cool for 10 minutes before removing from pan to a
wire rack.

Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over
a low heat. Stir constantly for 5 minutes until you have a thin syrup.
Pour over the loaf, spreading it with a spatula, let it run over the
sides.

By Mark Satterly, Adapted from "Sundays at Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Banana-Coconut Bake (Akwadu)


Categories: Desserts, African
Servings: 6

5 md Bananas
1 tb Margarine or butter
1/3 c Orange juice
1 tb Lemon juice
3 tb Brown sugar, packed
2/3 c Shredded coconut

Heat oven to 375F. Cut bananas crosswise into halves. Cut each half
lengthwise into halves and arrange in greased 9-inch pie plate. Dot with
margarine and drizzle with orange and lemon juices. Sprinkle with brown
sugar and coconut. Bake until coconut is golden, 8 to 10 minutes.

BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Banana-Pineapple Kabobs

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (24 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Grill, Vegetarian


Servings: 6

1 ea Whole vanilla bean


1/3 c Brown sugar
1/4 c Water
1 ts Margarine, optional
1 pn Salt, optional
4 ea Bananas
1/2 sm Pineapple

Slit vanilla bean lengthwise & scrape out sticky black seeds. Place seeds
& pod in small heavy bottomed pot along with remaining ingredients except
fruit. Bring to a boil, stirring constantly. Reduce heat & simmer for 2
to 3 minutes. Stir till sugar has dissolved. Remove from heat. If glaze
hardens, reheat before using.

Prepare grill. Peel bananas; peel & core pineapple. Cut into bite-sized
pieces. Alternate bananas & pineapple on skewers. Place skewers on hot
grill & cook 5 to 10 minutes, turning once. When hot, baste with glaze,
two or three times. Turn & baste again.

PER SERVING: 139 Cal.; 0.8g Prot.; 0.4g Fat; 33g Carb.; 0 Chol.; 6mg Sod.;
2g Fiber.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Barbecue Sauce


Categories: Sauces, Vegetarian, Vegan
Servings: 1

1 ts Olive oil
1/2 Onion; chopped
1/2 c Tomato paste
1/2 c Apple juice
1 ts Dry mustard
1/8 ts Cinnamon
1/4 ts Black pepper, ground
1/2 Garlic clove; chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (25 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 ts Paprika
2 tb Soy sauce
1/4 c Vinegar
1 tb Honey

1. Heat oil in saucepan. Add onions and cook, covered, until


they are golden.

2. Combine tomato paste and apple juice and blend well. Add
this and all remaining ingredients, except honey, to the
onions. Simmer for 20 minutes. If it gets too thick add a
little water. The sauce should be thick at the end of
cooking time.

3. Remove from heat and stir in honey.

4. Blend until smooth in blender or food processor.

From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade

Shared by: CAROLE VIOLETT (XKSP92B)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Barbecued Tempeh


Categories: Main dish, Vegetarian
Servings: 2

8 1/2 oz Tempeh, cut to small cubes


3 tb Vegetable oil
1 md Onion, chopped
2 ea Garlic cloves, minced
1 tb Fennel
1 ts Chili powder
1 ts Coriander
1 ts Cumin
1/4 ts Cayenne pepper
1 ea Green pepper, chopped
2 tb Tamari
2 tb Lemon juice
3 tb Molasses

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (26 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Cider vinegar
1 tb Mustard powder
6 tb Tomato paste
1 c Water
4 ds Tobasco sauce

Saute onions, garlic & spices till onions soften. Add peppers & tempeh
chunks & continue to saute for 5 minutes or so. Transfer to a shallow
baking pan.

Whisk together the sauce ingredients (tamari, lemon juice, molasses,


vinegar, mustard, paste & water). Add to the vegetables.
Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes
uncovered. Stir frequently throughout.

Serve on rice with coleslaw or stuff into pita.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Barley Bread


Categories: Breads, Italian
Servings: 1

4 1/2 ts Dry yeast


2 c Warm water
2 tb Honey
2 c Barley flour
2 c Wholewheat flour
2 c Unbleached white flour
2 tb Olive oil
2 ts Salt

Dissolve yeast in warm water & place in large mixing bowl. Stir in honey
& leave till yeast becomes foamy. Combine the three flours & add half to
the yeast. Beat with a wooden spoon for 10 minutes. The consistency
should be of thick mud. Cover & set aside to rise for 1 hour, till the
dough has doubled.

Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (27 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

flour. Gradually fold in more flour till dough starts to come away from
the sides of the bowl. Place dough on a lightly floured surface & knead
well for 10 minutes. Add more flour as necessary. Place dough in a
lightly oiled mixing bowl. Cover & leave to double.

Ounch dough down again & shape into 2 domed round loaves. Cut a cross in
the centre. Place on an oiled baking sheet, cover & let rise till
doubled, 45 to 60 minutes.

Bake at 350F for 50 minutes.

Paolo Gavin, "Italian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bean and Cashew Nut Salad


Categories: Salads, Legumes, Vegan
Servings: 6

1 c Dried lima beans


-- soaked overnight OR...
30 oz -canned lima beans
1 c Blackeye peas
-- freshly cooked or canned
2 Celery sticks
-- finely chopped
1 sm Red sweet pepper
-- seeded and finely chopped
2 tb Roasted cashew nuts
-- (Or more to taste)
2 Green onions; chopped
1 tb Tomato sauce (ketchup)
1 Garlic clove; crushed
Salt and pepper; to taste
1/4 ts Cumin or jeera, ground
3 tb Balsamic or wine vinegar
6 tb Olive oil

In a large bowl, mix the drained beans with the celery and sweet pepper.
Roast the cashew nuts, in a dry frying pan, until browned. Put on paper
towels and allow to cool. When cool, toss into the beans with the green

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (28 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and
olive oil together well. Pour over the beans and mix well. Allow to
stand for about an hour, before serving.

Source: Caribbean and African Cooking, by Rosamund Grant


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bean Curd Rolls


Categories: Vegetarian, Chinese, Main dish
Servings: 6

1 c Uncooked shortgrain rice


6 ea Dried shiitake mushrooms
1 tb Vegetable oil
1 ea Garlic clove, minced
1/2 sm Carrot, cut into 1" slivers
3 ea Asparagus tips, cut into
--1/2" pieces, diagonally
1/4 c Slivered bamboo shoots
1/4 c Ginkgo nuts, optional
2 ea Pitted dates, chopped
2 ea Green onions, sliced
1 tb Hoisin suce
2 tb Soy sauce
2 ts Rice wine/dry sherry
2 ts Sesame oil
6 ea Dried bean curd sheets,
-- soaked for a few minutes
1 tb Flour mixed with 1 tb water
6 tb Vegetable oil

Cover rice with warm water & soak for 30 minutes. Drain. Line the inside
of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then
cover & steam the rice over boiling water for 30 minutes. Set aside.

Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain
well. Cut off & discard stems. Thinly slice caps. Set aside.

Place a wok over high heat till hot. Add oil, swirling to coat sides.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (29 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir
fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates,
onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir
fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside.

To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally


across a bean curd sheet. Keep remaining sheets covered to prevent
drying. Fold bottom corner over filling to cover, then fold over right &
left corners. Roll over once to enclose filling. Brush sides & top of
triangle with flour & water mixture. Fold over to seal. Cover filled
rolls with a damp clot while preparing the rest of the rolls.

Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add
rolls two at a time & cook for 2 minutes on each side, or till golden
brown. Transfer to a heat proof dish & keep warm in a 200F oven while
cooking remaining rolls.

To serve, cut each roll into thirds.

"Vegetarian Times" February, 1992.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bean Curd with Chinese Parsley


Categories: Vegetarian, Main dish
Servings: 3

2 Hot Italian peppers


1/2 sm Sweet red bell pepper
1 ts Cornstarch
2 tb Oil
1/4 ts Salt
1/2 lb Medium bean curd, cubed
1 tb Soy sauce
1/2 c Chopped Chinese parsley

Slice hot peppers into long strips. Mix cornstarch with 1/4 cup water.
Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice &
fry sweet peppers in the same way.

Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture. Scatter

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (30 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

the parsley over the top. Turn the heat up slightly & cookk till sauce
thickens. Serve hot.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bean Curd with Broccoli


Categories: Vegetarian, Main dish
Servings: 4

1 1/2 ts Cornstarch
3/4 c Stock
1 tb Dry sherry
2 tb Soy sauce
1 tb Sesame oil
1 ea Scallion
4 tb Vegetable oil
2 sl Ginger root
2 ea Garlic cloves, sliced
2 c Broccoli, florets & stems
1/2 ts Salt
1/2 lb Medium tofu, cubed

Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add
wine, soy sauce & sesame oil. Mix again.

Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium
heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put
in scallion & broccoli. Fry for 1 minute. Add 1/2 c stock & the salt.
Bring to a simmer. Cover & cook over a medium heat for a minute, till
broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn
heat to low & add tofu. Let it heat through. Add cornstarch mixture.
Stir very gently. Put broccoli back in wok. Serve as soon as the sauce
is thick & everything is heated through.

Madhur Jaffrey "World of the East Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (31 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Bean Curd with Pineapple


Categories: Main dish, Chinese, Vegetarian
Servings: 2

1 lb Bean curd
1 lg Can of pineapple chunks
1 ts Cornflour
2 tb Soy sauce
2 tb Dry sherry
Oil
1 ea Green onion, chopped
1 c Bean sprouts

Cut drained bean curd into small cubes. Drain syrup from the pineapple,
retaining 1 tb of it. Dissolve cornflour in this. Stir in sherry & soy
sauce. Add bean curd & let stand for 15 minutes.

Heat oil in a wok & stir fry the marinated bean curd till the liquid has
been absorbed. Remove & drain. Add a little more oil & stir-fry the
green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook
for 2 minutes. Serve with boiled rice.

Jack Santa Maria, "Chinese Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bean Curd with Ginger


Categories: Main dish, Vegetarian
Servings: 4

3 ea Pads tofu
8 ea Tree ears
2 tb Peanut oil
1 tb Finely chopped ginger
1 1/2 tb Finely chopped garlic
3/4 c Chopped scallions
1 ts Hot chilies, chopped
1/2 c Cooked fresh peas
1 ts Sugar
1 tb Red wine vinegar

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (32 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Sesame oil

Cut tofu into 1/2 inch cubes. Soak tree ears in warm water till soft.
Drain & chop coarsely. Heat oil in a wok & when very hot add ginger,
garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies &
peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving
dish & sprinkle with sesame oil. Serve over rice.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bean Moussaka


Categories: Main dish, Greek, Vegetarian
Servings: 4

2 c Cooked legumes
4 ea Tomatoes, chopped
4 ea Garlic cloves, chopped
1 ea Onion, chopped
Salt
1/2 ts Black pepper
2 ts Sage
2 c Water or stock
1 lg Eggplant
2 lg Potatoes
1 c Olive oil
2 tb Ghee
2 tb Flour
2 1/2 c Soya Milk
1 pn Nutmeg
1 ts Allspice

Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper &
sage. Add 2 c stock & allow to simmer for 10 minutes.

Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in
olive oil until they begin to turn golden. Do the same with the potatoes.
Set aside.

Now make the white sauce. In a small pot, gently heat the ghee.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (33 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Gradually stir in the flour followed by the milk. Add a pinch of salt,
pepper & nutmeg. Simmer gently for 1 minute.

Grease the base & sides of a casserole. Put in a layer of potatoes, then
eggplant, then the beans. Space out the allspice berries here. Cover
with sauce.

Bake at 375F for about 30 minutes, or until the crust is golden.

Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bean Soup


Categories: Greek, Appetizers, Soups, Vegetarian
Servings: 4

2 c Dried beans, soaked


1 ea Onion, chopped
2 ea Carrots, peeled & sliced
1 ea Celery stick, sliced
2 ea Tomatoes, chopped
1/2 c Olive oil
Bay leaves
1 ts Salt
1 pn Pepper
1 ts Cumin
3 pt Stock

Cook the soaked beans in fresh water for 10 minutes. Drain.

In a soup pot, heat the oil & gently fry the onion. Add the rest of the
vegetables & the seasonings. Stir well & add the beans. Ensure that all
the vegetables are covered with oil & pour in the stock. Allow to simmer
till the beans are cooked & the vegetables are tender.

Jack Santa Maria, "Greek Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (34 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Bean Stew with Fennel and Tomatoes


Categories: Main dish, Vegetarian
Servings: 6

1 lb Dried cannellini beans


- rinsed
4 c Vegetable stock or broth
1 Bay leaf
6 Garlic cloves
- unpeeled, crushed slightly
2 lg Bulbs fennel
1/2 c -Olive oil, -OR- up to:
2/3 c Olive oil
-Pref. Greek extra virgin
5 c Peeled, seeded, tomatoes *
-(*chopped), with juice
-fresh or canned
1 c Chopped fresh parsley
1 Lemon; juiced
Salt
Freshly ground black pepper

Preparation Time: 25 minutes Soaking Time: several hours Cooking Time: 1


hour

1. Soak beans in a large bowl of water to cover for several hours or


overnight. Drain.

2. Place soaked beans into a pot with stock or broth and enough water to
cover by 2 inches. Add bay leaf and whole garlic cloves. Heat to a boil,
reduce heat to medium-low and simmer, covered, until beans are tender
(about 45 minutes). (The beans should be softer than al dente but not
cooked to the point where they begin to disintegrate.) Don't drain beans
until fennel and tomato sauce is cooked.

3. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and
reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and
slice thinly. There should be about 8 cups of fennel slices. Discard
stalks or save for soup. Heat 1/3 cup olive oil in a large heavy skillet;
cook fennel over medium-low heat until wilted and translucent, about 10-12
minutes. Do this in batches if necessary.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (35 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

4. Add tomato to fennel; cook 5 or 6 minutes. Discard garlic and bay leaf
from beans; drain beans. Add beans to the skillet, tossing gently to
combine all the ingredients. Add parsley and chopped fennel leaves. Season
with salt and pepper. Remove from heat, add lemon juice and remaining
olive oil to taste. Serve warm or at room temperature.

Yield: 6 to 8 Servings

Adapted from "Chicago Tribune Food Guide", 4 March 1993 by Diane


Kochlias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bean Stew


Categories: Main dish, Vegetarian, Greek
Servings: 4

1/2 c Olive oil


2 ea Onions, chopped
4 ea Garlic cloves
2 lb Runner beans, trimmed &
-- sliced
1 lb Tomatoes, chopped
1 tb Sugar
1 ts Salt
1/2 ts Black pepper
1 ts Basil
2 c Stock

Heat oil in a pot & fry the onion for 2 minutes. add garlic & fry
together. Add the rest of the ingredients & the seasonings. Mix together
well. Fry for 5 minutes. Add stock. Simer till the beans are tender.
Serve hot or cold.

Jack Santa Maria, "Greek Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Beans with Thyme & Cashew Nuts

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (36 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Vegetables, Side dish


Servings: 4

1 lb Green beans
3 tb Sunflower oil
3 oz Cashew nuts
1 ea Garlic clove, chopped
1 tb Chopped thyme

Slice beans. Boil them in lightly salted water until they are just tender.
Drain them.

Heat oil in a skillet over medium heat. Put in the cashew nuts & stir
until they are golden brown. Remove from the skillet. Increase the heat.
Put in the beans & garlic. Stir until the garlic begins to brown. Mix in
the nuts & thyme & remove the pan from the heat.

Gail Duff, "A Book of Herbs & Spices"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bengali Spinach


Categories: Vegetables, Curries
Servings: 4

2/3 c Raw almonds


2 c Warm water
3 tb Ghee
1 ts Black mustard seeds
1/2 ts Whole cumin seeds
1/4 ts Fenugreek
1 1/2 tb Brown sugar
1/2 tb Grated ginger
1 ts Minced green chilies
2 lb Trimmed fresh spinach
1/3 c Shredded coconut
1 ts Salt
2 tb Water
1/8 ts Nutmeg

Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (37 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

again.

Heat ghee in a large pot over moderate heat. When hot, but not smoking,
add the spice seeds & sugar. Fry till the seeds darken & the sugar
caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt.
Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the
spinach over. Add water if necessary. Cook for a further 10 minutes.

Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon
& serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Berbere
Categories: Spices, Ethiopian
Servings: 1

2 ts Whole cumin seeds


4 ea Whole cloves
3/4 ts Black cardamom seeds
1/2 ts Whole black peppercorns
1/4 ts Whole allspice
1 ts Fenugreek seeds
1/2 ts Whole coriander seeds
10 sm Dried red chilies
1/2 ts Grated ginger
1/4 ts Turmeric
1 ts Salt
2 1/2 tb Sweet Hungarian paprika
1/8 ts Cinnamon
1/8 ts Ground cloves

In a small frying pan, on a low heat, toast cumin, cloves, cardamom,


peppercorns, allspice, fenugreek & corainder for about 2 minutes,
stirring constantly. Remove from heat & cool for 5 minutes.

Discard stems from chilies. In a spice grinder or with a mortar & pestle,
finely grind together the toasted spices & chilies. Mix in remaining
ingredients.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (38 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Store in refrigerator in a well sealed jar.

"Sundays at Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bhindi Masala


Categories: Vegetables, Side dish, Indian
Servings: 6

1/4 c Oil
1 lg Onion, chopped
10 ea Garlic cloves, minced
2 ea Fresh green chilies, chopped
1 ts Turmeric
1 tb Cumin, ground
3 lb Okra
Salt

Heat oil in large pot. Add onion, garlic & chilies. Fry over medium heat
till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra
& salt. Cover, reduce heat & simmer for 8 to 10 minutes, stirring
occasionally to prevent burning. Serve hot with plain rice or chapatis.

Rani, "Feast of India"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bhindi Sabji


Categories: Vegetables, Curries
Servings: 4

1 lb Fresh okra
3 tb Ghee
1 1/2 tb Coriander
1/2 ts Cumin
1/2 ts Hungarian paprika
1/2 ts Garam masala

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (39 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Turmeric
1 ts Salt

Wash & thoroughly dry okra. Trim the bottom & top & slice into rounds
half an inch thick.

In a large skillet, heat the ghee & add the okra in a single layer. Cook
over a moderate heat for 20 minutes. Stir occasionally. Add the spices &
continue to stir & fry till the okra is golden brown. Remove from the
heat, sprinkle with salt & serve.

Yamuna Devi, "the Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Bean Chili with Toasted Spice Seasoning


Categories: Main dish, Indian, Vegetarian
Servings: 8

3 c Dried black beans, soaked


8 c Water
2 ea Jalapeno peppers, minced
1 1/2 tb Grated ginger
1 ea Bay leaf
1 c Chopped cilantro
1 ts Cumin seeds
2 tb Chili powder
1/2 tb Oregano
1/2 c Sun-dried tomatoes
4 c Peeled, chopped plum tomatos
1/3 c Uncooked bulgur wheat
1/2 c Boiling water
Salt & pepper
---------SEASONING----------
1/2 tb Mustard seeds
1/2 ts Fennel seeds

Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add
peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2
hours. Remove from heat & discard bay leaf.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (40 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Place cumin seeds in a pot & toast. When seeds darken, add chili powder,
oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat &
simmer for 30 minutes. In another bowl, combine bulgur with boiling
water, cover & let sit for 10 minutes.

When beans are cooked, remove 1 c & puree it with some cooking liquid.
Combine puree with remaining beans. Stir in tomato mixture & bulgur.
Season & simer for 10 minutes.

Place mustard seeds in a pot over medium heat, cover & cook till seeds
start to pop. Add fennel seeds & cover. Cook till popping stops & fennel
darkens. Pour over chili. Add remaining cilantro & drizzle with olive
oil.

"Vegetarian Times" July, 1993.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Bean Burritos


Categories: Mexican, Vegetarian, Main dish
Servings: 3

8 oz Black Beans; Dry*, OR


30 oz Black Beans; Canned
1 md Onion; Finely Chopped
2 Garlic Cloves; Minced
1 Jalapeno Pepper; Seeded And
-Finely Chopped, Up To Two
-Can Be Used Or To Taste
1 ts Chili Powder
1 ts Ground Cumin
5 tb Olive Or Vegetable Oil
16 oz Tomatoes; Cut Up, 1 Can
1 1/4-Inch Thick Lemon Slice
1 ts Dried Oregano; Crushed
1/4 ts Salt
1 ds Hot Pepper Sauce; (Optional)
6 Flour Tortillas

---------------------------------GARNISHES---------------------------------
Salsa

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (41 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Guacamole
Chopped Tomato; (Optional)
Snipped Cilantro

Cook the dry beans*. Rinse and drain the cooked or canned beans and set
aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili
powder and cumin in hot oil, until tender, stirring occasionally. Stir in
the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if
using the canned beans), and pepper sauce, if desired. Bring to boiling,
reduce the heat, and simmer, uncovered, about 15 minutes or until thick.
Remove the lemon. In a blender container or food processor bowl, place one
third of the mixture, cover, and blend until smooth. Repeat with the
remaining beans. Return to the pan and heat through. In the meantime,
wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10
minutes. Place about 1/2 Cup of the bean mixture onto each tortilla. and
fold the edges over to form a packet. Serve with salsa and guacamole
If desired, top with chopped tomato and snipped cilantro.

* TO COOK THE DRY BEANS:

To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and
enough water to cover. Bring to boiling then reduce the heat and simmer,
uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1
hour. (Or without cooking, soak the beans overnight.) Drain the beans and
rinse. In the same Dutch oven combine the beans and 5 cups of water or
vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1
to 1 1/2 hours or until tender.

Posted by Kaz Glover in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Bean Quesadillas


Categories: Main dish, Mexican
Servings: 4

15 oz Can black beans, drained


1/4 c Chopped tomato
3 tb Chopped cilantro
12 ea Black olives, pitted, sliced
8 ea 6" wholewheat tortillas

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (42 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

4 oz Soy cheese/jalapeno jack,


-- shredded
32 ea Spinach leaves, shredded
4 tb Hot salsa

Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4
tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining
tortillas.

Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12


minutes. Cut into wedges & serve.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Bean with Peppers & Cumin Vinaigrette


Categories: Salads, Vegetarian
Servings: 4

1 1/4 c Dried black beans, soaked


4 c Water
1 ea Bay leaf
1/2 ts Salt
1 tb Red wine vinegar
1 ea Clove garlic, minced
1/4 ts Cumin
1 ts Hot pepper sauce
1 tb Chopped cilantro
2 tb Olive oil
1/2 ea Red pepper, diced
1/2 ea Yellow pepper, diced
1/2 ea Green pepper, diced
1 ea Red onion, diced
4 ea Scallion, thinly sliced

Drain beans & rinse well. Put in a large pot with the water & bay leaf.
Bring to a boil & simmer for 1 to 1 1/2 hours. Drain.

Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro & olive
oil in a small bowl. Pour over warm beans. Toss well. Add reemaining

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (43 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

ingredients. Toss gently, garnish with fresh cilantro & serve at room
temperature.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Bean Salad with Oranges


Categories: Salads, Vegetarian
Servings: 4

3 ea Garlic cloves, minced


1/2 ea Red onion, chopped
1/2 ea Red bell pepper, diced
1/2 ea Yellow bell pepper, diced
1 ts Cumin
2 ts Coriander
Juice of 4 limes
1/2 c Olive oil
1 ea Jalapeno pepper, minced
2 c Cooked black beans
1 tb Cilantro
2 ea Oranges, peeled, sectioned

Combine first nine ingredients in order in large bowl. Toss on beans &
oranges. Mix to coat. Season to taste with salt & pepper.

"The Hamilton Spectator" August, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Bean Soup


Categories: Soups, Vegetarian, Appetizers
Servings: 6

1 lb Black beans, soaked


8 c Water
2 tb Salt
1 c Onion, chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (44 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Green pepper, chopped


1 c Celery, chopped
1 c Carrots, chopped
8 tb Olive oil
6 ea Garlic cloves
1 tb Cumin
4 ts White vinegar
1 ts Soy sauce

Simmer beans in water till soft.

Saute onions, pepper, celery & carrots in olive oil til the onions turn
golden brown. Add garlic, cumin, vinegar & soy sauce. Cook, stirring for
3 minutes.

Drain about 1/2 c water from beans & add it to the saute. Cook over a low
heat for 30 minutes.

Combine vegetables with beans. Cook for another 30 minutes, adding more
water if necessary.

Joel Rapp, "Mother Nature's Vegetarian Feasts"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Bean Soup


Categories: Soups, Appetizers, Vegetarian
Servings: 4

1 c Black beans
4 c Water
3 ea Bay leaves
4 ea Cloves
2 ea Onions, chopped
2 ea Garlic cloves
1/4 ts Dry mustard
1 1/2 ts Chili powder
Salt to taste

Add all ingredients except salt to boiling water. Simmer till tender.
Puree. Add salt to taste & serve.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (45 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Beans with Bean Curd


Categories: Chinese, Main dish, Vegetarian
Servings: 1

1 c Dried red beans


1 tb Soy sauce
1 ts Brown sugar
1 c Stock
2 ea Cakes tofu
2 tb Oil
1 ea Green onion, chopped
1 ts Garlic, chopped
1 ea Green chili, sliced
1 tb Salted black beans
1 pn Black pepper

Soak dried beans. Boil until tender. Drain & mash.

Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu
into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30
seconds. Add black beans, tofu & mashed red beans. Cook gently for 5
minutes. Sprinkle with pepper & serve.

Jack Santa Maria, "Chinese Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Bean Relish


Categories: California, Salads, Vegetarian, Vegan
Servings: 8

2/3 c Black beans; cooked until


- tender and drained
1/2 bn Cilantro; chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (46 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Corn
1/3 c Red bell peppers; seeded,
- and diced the size
- of the beans
2 tb Olive oil
1 Lime, juiced
2 ds Tabasco sauce (or to taste)
Salt (to taste)
Pepper (to taste)

In a medium bowl place all of the ingredients and stir them together. Let
the relish sit for 1 hour before serving it.

Source: Chez Melange - Redondo Beach, California


"Southern California Beach Recipe" by Joan and Carl Stromquist
ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Bean Chili Burgers


Categories: Vegetarian, Main dish, Vegan
Servings: 6

1 c -Water
1/2 c Quinoa; rinsed
2 c Black bean flakes
1 1/2 c -Boiling water
2 ts Chili powder
1 ts Ground cumin
1/2 c Fresh cilantro, chopped
2 Green onions; chopped
1/2 c Red bell pepper, chopped
1/2 c Plain bread crumbs
3/4 ts Salt
2 ts Vegetable oil

-----------------------------OPTIONAL GARNISHES-----------------------------
2 c Lettuce; shredded
1 c Grated lo-fat cheddar cheese
-OR cheddar-style soy cheese

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (47 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Nonfat sour cream


1 c Bottled salsa
Avocado; diced
Ripe olives, sliced
Green onions; chopped

Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and
simmer 15 minutes.

Place black bean flakes in a medium-sized bowl. Stir in boiling water.


Cover and let stand 5 minutes.

Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin,
cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well.
Lightly flour hands and divide mixture into six equal balls. Flatten each
ball into a 1/4-inch-thick cake.

Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each
side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and
other garnishes, as desired.

Calories per serving: 168


Grams of fat: 3
Percent fat calories: 16
Cholesterol: 0 mg
Grams of fiber: 5.2

Source: Delicious! magazine - May/June 1993


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Eyed Pea Salad


Categories: Salads, Appetizers, Greek
Servings: 4

2 c Black eyed peas


3 ts Ground coriander
3 ea Garlic cloves, minced
3 tb Fresh ginger, grated
1/2 ea Red pepper, chopped OR

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (48 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-- cayenne to taste
Olive oil
Wine vinegar
Salt
Hungarian paprika

Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander,
garlic, ginger & red pepper. Cook for a little over 1 hour or until still
a little chewy.

While the peas are cooking, prepare a dressing by mixing together oil,
vinegar, salt & parika. Use 2:1 oil-vinegar ratio & add seasonings
according to taste. Add to peas as soon as you remove them from the heat.
Allow to cool to room temperature & adjust seasoning then serve.

Vera Gewanter, "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Black Eyed Beans with Basil Sambuca Dressing


Categories: Salads, Vegetarian
Servings: 4

----------DRESSING----------
1 ea Garlic clove, minced
Juice of 1 lemon
1 ts Balsamic vinegar
2 tb Sambuca liqueur
2 tb Fresh basil, chopped
1 ts Black pepper
-----------SALAD------------
2 c Cooked black eyed peas
1/2 ea White onion, chopped
1/2 ea Red bell pepper, diced
1/4 c Chopped fresh basil

Combine ingredients for dressing. Mix with sald ingredients & rest at
least half an hour before serving. Season if desired.

Adapted from "The Hamilton Spectator" August, 1993

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (49 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bonjan Salat (Spicy Eggplant Salad)


Categories: Afghan, Salads, Vegetarian, Vegan
Servings: 8

3 md Eggplants
2 1/2 ts Coarse (kosher salt)
1/4 c Corn oil
1 1/2 c Tomato sauce
1/4 ts Pepper
1 ts Hot red chili flakes,
- or minced fresh chiles
2 ts Ground cinnamon
1 tb Crushed dried mint

Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them
with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under
cold water, which removes the bitter taste, rinse, and dry well on a towel.
Heat the oil in a skillet and lightly brown eggplant slices over moderate
heat for 3 minutes. Remove and put into a serving bowl. Cool. Put the
tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in
a pan. Simmer over low heat for 10 minutes, which is long enough to
integrate the flavors. Pour this over the eggplant; refrigerate until ready
to use. The salad can remain in the refrigerator for several days. Serve
cold or at room temperature.

FROM: NANCY BERRY (CWBJ78A)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Braised Leeks & Mushrooms


Categories: Vegetarian, Main dish
Servings: 6

1/4 c Dry sherry


1 ts Olive oil
5 c Thinly sliced leeks
1 c Thinly sliced shiitakes

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (50 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Fresh orange juice


1/2 ts Grated orange peel
1 tb Apple cider vinegar
Salt & pepper to taste

In a large skillet, over medium heat, combine sherry & oil. Heat to
simmering. Add leeks, stirring frequently for 3 minutes. Add mushrooms &
saute for 5 minutes. Stir in orange juice, peel & vinegar. Remove from
heat. Add seasonings & serve warm.

"Vegetarian Times" November, 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Braised Red Onions


Categories: Side dish
Servings: 1

1 oz Butter/margarine
4 lg Red onions, thinly sliced
Salt & freshly ground black
-- pepper

Melt the butter in heavy-based pot over a moderate heat. Add the onions &
cook gently till translucent. Season, then cover & simmer over a very low
heat for 20 minutes. Stir & transfer to a warmed serving dish.

Sally Anne Scott, "Versatile Vegetables & Salads"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Braised Spicy Eggplant


Categories: Vegetables, Asian, Chinese, Hom
Servings: 4

1 lb Eggplants,
2 ts Salt
1 tb Oil
1 tb Finely chopped garlic

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (51 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Finely chopped ginger root


2 tb Finely chopped scallions
2 tb Dark soy sauce
1 ts Dried chile bean sauce, -OR-
1 -dried red chile
1 tb Bean sauce
1 tb Granulated sugar
1 1/3 c Water
2 ts Chopped scallions (optional)

ROLL-CUT THE CHINESE EGGPLANTS or, if using the regular large variety, trim
and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a
sieve to drain for 20 minutes, then rinse under cold running water and pat
them dry with paper towels. Heat a wok or large skillet to a moderate heat.
Add the oil and let it heat up for a few seconds, then add the eggplant,
garlic, ginger and scallions and stir-fry for 1 minute, until they are
thoroughly mixed together. Now add the rest of the ingredients except for
the scallions. Turn the heat down and cook, uncovered, for 10 to 15
minutes, until the eggplant is tender, stirring occasionally. Return the
heat to high and continue to stir until the liquid has been reduced and has
thickened slightly. Turn the mixture onto a serving dish and garnish with
the chopped scallion tops.

Ken Hom, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Briami - Greek Vegetable Casserole


Categories: Vegetarian, Main dish, Side dish, Casseroles, Greek
Servings: 6

1 Eggplant
2 lb Zucchini
4 md Potatoes
2 Green peppers
1 Red pepper
2 md Onions
1 c Olive oil
4 md Tomatoes
2 Garlic cloves
1 ts Sugar

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (52 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Salt & pepper; to taste

(1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes
in bite sized chunks (do not peel the zucchini or the eggplant).
Remove the stems and seeds from the peppers and slice them into
strips. Peel and slice the onions. Dice the tomatoes.

(2) Saute' the vegetables except the tomatoes in the olive oil in
small batches. Saut' each batch for 2 or 3 minutes, then remove
from the pan, trying to drain some of the oil so that enough oil
is left for the next batch. When you're done, most (if not all)
of the oil should be gone from the pan.

(3) Place the saute'ed vegetables in a baking dish and toss them
briefly so that you won't get only one kind of vegetable in one
place.

(4) Add the tomatoes into the pan and saut' for a couple of minutes.
Crush the garlic and add to the tomatoes. Add the sugar, salt and
pepper to taste and simmer for another minute.

(5) Pour the tomato sauce on top of the vegetables and bake at 350
deg. F or until the vegetables are tender.

(6) Serve with plenty of fresh bread and, if you like, some feta
cheese on the side.

RATING
Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking.
Precision: No need to measure.

CONTRIBUTOR
Kriton Kyrimis
Princeton University, Computer Science Dept., Princeton, New Jersey, USA
kyrimis@princeton.edu allegra!princeton!kyrimis

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Brilliant Beet Dip


Categories: Vegetarian, Appetizers, Vegan, Sass
Servings: 6

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (53 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 lb Beets; soft cooked, peeled


- and cut into chunks
4 oz Soft tofu; drained
1 tb Apple cider vinegar
-(Or more, to taste)
2 tb Minced shallots
1/2 ts Dry mustard
1/2 ts Dried thyme
1/2 ts Dried tarragon

Puree ingredients (using 1 tablespoon vinegar) in a food processor or


blender until smooth. Adjust seasonings, adding more vinegar and salt to
taste. Serve immediately or refrigerate in tightly sealed container for up
to 3 days. Makes about 2 cups.

Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Broccoli Soup


Categories: Appetizers, Soups, Vegetarian
Servings: 4

1 md Onion, chopped
1 ea Garlic clove, crushed
1 tb Sunflower oil
1 ea Bay leaf
1 lb Broccoli, chopped
570 ml Vegetable stock
Salt & pepper
Juice of 1/2 lemon

Saute onion & garlic in oil with the bay leaf for 3 tp 4 minutes. Remove
4 ounces of broccoli florets. Add the rest of the broccoli & stock. Bring
to a boil & simmer gently, covered for 10 minutes. The broccoli should be
tender but still bright green. Remove the bay leaf & cool slightly.

Blend the soup till it is completely smooth. Season to taste with salt &
pepper & add the lemon juice. Reheat gently in a clean pot. Meanwhile
steam the reserved florets till tender, 8 minutes or so. Scatter them

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (54 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

over the soup, stir & serve.

Sarah Brown's "Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Broiled Deviled Tomatoes


Categories: Appetizers, Vegetables, Untested
Servings: 4

4 Garlic cloves mashed


1/2 ts Dry mustard
2 tb Virgin olive oil
1 tb Dijon mustard
Salt and pepper to taste
4 sm Tomatoes, halved

In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil,
drop by drop, whisking till smooth. Place tomatoes in buttered baking dish
and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1
minute or till tops are bubbly and golden.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Brownies
Categories: Cookies, Vegetarian, Mark's
Servings: 1

1/3 c Oil
1 ts Vanilla
1 tb White vinegar
1 c Cold water
1 ts Baking soda
1 c White sugar
2 tb Cocoa powder
1/2 ts Salt
1 1/2 c White flour

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (55 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Walnuts, chopped

Mix together the oil, vanilla, vinegar & cold water. Add the baking soda
& mix well. Beat in the sugar, cocoa powder & salt. Finally, fold in the
flour. Only do enough mixing to ensure that the ingredients are well
blended. Pour into baking dish. Bake for 30 minutes at 350F. When cool,
cut into squares.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Brussel Sprouts in Pecan Sauce


Categories: Vegetables
Servings: 1

1 lb Brussel sprouts; trimmed wi


3 tb Margarine
1/4 c Pecans; chopped
Salt and pepper to taste

1. Cook the brussel sprouts, covered in boiling salted water until tender,
about 10 minutes. Drain. Keep warm. 2. Heat the butter in small saucepan
and brown the pecans;do not let them burn. Pour the pecans over the Brussel
Sprouts and eat. Serves 4 to 6.

"Greene on Greens"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Buckwheat Bake


Categories: Main dish, Vegetarian, Vegan
Servings: 4

1 Onion
4 Tomatoes
1/2 ts Oil
3 oz Buckwheat
1 oz Rice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (56 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 pt Water
1 ts Dried Basil
Salt/pepper as you deem fit

1.Chop onion, heat oil in pan and fry until transparent


2.Chop tomatoes, add to onions until soft
3.Stir in buckwheat and rice and cook for 1 minute
4.Add remaining ingredients - bring to boil
5.Heat oven to 375F/190C/Gas Mark 5
6.Simmer the mixture for 20 minutes until liquid has been absorbed
7.Adjust seasoning, turn into 7" square cake tin
8.Put in 5. above, leave for 30 minutes then remove.
From: Pat Buttons

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Buddhist Monk's Soup


Categories: Soups, Vegetarian, Vegan, Buddhist
Servings: 8

1 qt Water
1 lb Pumkin or butternut squash
- peeled & cut into
- large chunks
1 Sweet potato
- peeled & chunked
1/2 c Raw peanuts; shelled and
- skinned. Soaked 30 min,
- drained & roughly chopped
1/3 c Dried mung beans
- soaked 30 min and drained
3 tb Vegetable oil
1 Square of bean curd
1 qt Coconut milk
1/2 oz Cellophane noodles,
- soaked 20 min, drained
- & cut into 1 inch sections

~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts
and mung beans. Cook on medium heat for 35 min. While making the
soup, prepare the bean curd by heating the oil in a frying pan and

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (57 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

cooking the curd until light brown on both sides. Slice lengthwise
into 1/4 inch strips and set aside.

After the 35 min, check the mung beans for softness. If they're
soft, add the coconut milk and a touch of salt. Bring up to a boil
and throw in the cellophane noodles and fried bean curd.

Serve with rice and Buddhist Nuoc Leo.

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Buddhist Nuoc Leo


Categories: Sauces, Condiments, Buddhist, Vegan, Vietnamese
Servings: 1

1 tb Granulated sugar
2 tb Tuong
2 tb Water
Fresh hot red chili slices
-to taste
1 tb Chopped roasted peanuts

~- Mix the sugar with the tuong and water. Add some slices of the red
chili pepper. Sprinkle with roasted peanuts.

~- Side notes:
> Roasted peanuts - Add 1/2 cup of shelled peanuts to a
very hot wok and stir until the skins turn black and scorched.
Transfer to a colander and cool (2-3 min). Wipe off skins.

> Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U.S. but it
is actually quite different from "regular" soy sauce.

The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume - a
division of Penguin Books, NY, 1986).

From: timi@chloroplast.Berkeley.EDU ( Tim Ikeda)

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (58 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bulghur Burgers


Categories: Vegetarian, Vegan, Burgers
Servings: 24

4 c Water
2 c Bulghur
2 tb Oil
1 Onion, diced
2 Beets, grated
2 Carrots, diced
1/2 Head cabbage, chopped fine
3 tb Tamari
1 ts Garlic powder

In a large pot, heat the water to a boil. Add the bulghur, reduce heat,
and cook for 20 minutes, until the bulghur is soft anf the water is
absorbed. Set aside.

Preheat oven to 350. Heat the oil in a large skillet, over medium-high
heat; add the onions and saute for 3 minutes. Add the beets, carrots and
cabbage, and saute for 7 minutes more. Add the seasonings. Remove from heat
and combine with the bulghur.

Shape the batter into burgers to fit buns. Place on oiled cookie sheet,
and bake for 20 minutes; turn over and bake for 29 minutes more.

Makes 1 1/2 to 2 dozen.

From _The Cookbook for People Who Love Animals_ from Gentle World

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bulgur and Lentil Pilaf


Categories: Side dish, Armenian
Servings: 4

1 c Lentils
4 c Vegetable broth or water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (59 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ea Bay leaf
3 tb Margarine
1 lg Onion, chopped
Salt & pepper
1 c Coarsely ground bulgur

Rinse the lentils & put in a pot with enough broth to cover. Add bay
leaf, bring to a boil & keep covered. Turn off heat & let stand for 30
minutes.

While the lentils are soaking, melt margarine in a heavy pot. Add chopped
onion, salt & pepper. Saute till onions are tender & transparent.

When onions are ready, keep heat at medium, stir in bulgur & continue
stirring till all the margarine is absorbed. Lower heat to a simmer & add
the rest of the broth & lentils in their broth. Bring to a boil, reduce
heat again, cover tightly & simmer till all the liquid has been absorbed.
Add more liquid till the bulgur & lentils are cooked. Remove bay leaf &
serve with a vegetable stew.

Vera Gewanter, "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Bulgur, Lentil & Tofu Casserole


Categories: Vegetarian, Main dish
Servings: 4

3/4 c Lentils
3 c Stock
1 ts Rosemary
1 ts Tarragon
1 ea Bay leaf
2 tb Sesame oil
1 ea Carrot, thinly sliced
4 ea Garlic cloves, pressed
1 lg Onion, chopped
8 oz Tofu, pressed
3/4 c Corn
3/4 c Bulgur

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (60 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

In a large pot, cook the lentils in the stock along with the spices for
about 25 minutes. Remove the bay leaf.

While the lentils are cooking, heat the oil in a skillet. Add the carrot,
garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir
to mix well. Remove from the heat & add the lentils & cooking liquid.
Pour into a greased casserole. Bake qt 350F for 20 minutes.

Gary Null, "The New Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Butternut Squash Soup


Categories: Soups, Vegetarian
Servings: 5

1/2 c Chopped onions


2 tb Minced garlic
1 tb Minced ginger root
1/3 c Dry sherry
1 tb Olive oil
2 c Vegetable broth
4 c Peeled, seeded, cubed
-- butternut squash
1 tb Lemon juice
1/2 ts Coriander
1/2 ts Nutmeg
1/2 ts Cumin
1/2 ts Cinnamon
1 tb Lemon rind

In a large pot, saute onions, garlic & ginger in oil & sherry for 10
minutes. Stir frequently. If the vegetables stick, add a little stock.

Add remaining stock & squash. Cover pot & bring to a boil. Lower heat &
simmer for 25 minutes. Remove from heat & let cool 10 minutes. Puree in
a blender, then stir in the remaining ingredients. Garnish with lemon
rind.

Source Unknown

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (61 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cabbage & Dumpling Soup


Categories: Soups, Appetizers, Vegetarian
Servings: 6

1/4 lb Frim tofu


4 tb Water
1 c Whole wheat flour
1/8 ts Black pepper
1/4 ts Salt
1/2 md Head cabbage
1 tb Corn oil
8 c Boiling water
1 ea Bay leaf
1 tb Soy sauce
Chopped scallions

Dumplings: Blend tofu with water till smooth. Sift dry ingredients.
Stir in tofu mixture. Knead for 1 minute, form into 1/2" balls & set
aside.

Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup pot.
Add cabbage & saute over medium heat til golden. Add water & bay leaf.
Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The
dumplings should be floating on the top at this point. Remove bay leaf.
Dilute soy sauce in a bit of the broth, add to the soup. Simmer for
another 5 minutes. Serve, garnishing with scallions.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cabbage Cooked with Bean Curd


Categories: Vegetarian, Main dish
Servings: 4

3 lg Shiitake mushrooms
2 ea Cakes medium tofu

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (62 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 lb Cabbage, sliced
3 tb Oil
1/2 ts Salt
2 ts Soy sauce
1 ts Mirin sauce

Soak mushrooms in 3/4 c hot water for 1/2 hour. Put tofu onto a paper
towel & leave to drain for 30 minutes.

Remove mushrooms from water, reserve liquid. Cut off & discard stems.
Slice caps into 1/4" wide strips.

Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir &
fry for 1 minute, till cabbage wilts. Reduce heat to medium. Crumble
tofu & it to the skillet. Add salt, soy sauce & mirin. Stir & fry for
another 5 minutes.

Madhur Jaffrey "World of the East Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cajun Red Beans and Rice


Categories: Main dish, Vegetarian, Rice
Servings: 4

2 c Red kidney beans, soaked


2 Bay leaves
1 1/2 c Onion, chopped
1/2 ts Thyme
3 Garlic cloves, minced
3/4 c Fresh parsley, minced
1 c Diced green bell pepper
1 ts Salt
2 tb Red miso
4 c Freshly cooked brown rice
Chopped scallions to garnish

Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until
tender, with the bay leaves.

Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (63 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

medium low heat for 15 to 20 minutes. Add miso & simmer for another 5
minutes. Remove bay leaves.

Serve over hot rice, garnished with scallions.

"Quick & Natural Rice Dishes"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cannelini Salad


Categories: Italian, Salads
Servings: 6

15 oz Can canelini beans, drained


Grated zest of 1 lemon
Juice of 1 lemon
1 bn Fresh parsley, chopped
3 ea Garlic cloves, minced
2 ts Fresh rosemary, minced
2 ea Fresh sage leaves, chopped
2 tb Nicoise olives, pitted &
-- chopped
Salt & pepper to taste
6 ea Leaves butter lettuce

Combine all ingredients in a bowl except lettuce. Toss well & chill for
at least an hour, preferably overnight. To serve, place a scoop of bean
salad in each lettuce leaf.

PER SERVING: 91 Cal.; 5g Prot.; 0.1g Fat; 18g Carb.; 0 Chol.; 185mg Sod.;
3mg Fiber.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Capetown Fruit & Vegetable Curry


Categories: Curries, Main dish, S.african, Vegetarian
Servings: 6

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (64 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

4 c Coarsely chopped onions


2 tb Peanut oil
2 ea Garlic cloves, minced
1 ts Grated fresh ginger
1 1/2 tb Ground cumin seeds
1 1/2 tb Ground coriander seeds
1 1/2 ts Cinnamon
1 ts Turmeric
1/2 ts Cayenne
1/2 ts Ground fennel seeds
1/4 ts Black cardamom
1/4 ts Ground cloves
2 md Zucchini, quartered & sliced
1 1/2 c Water
1 c Green beans
2 ea Firm, tart apples, cored &
-- cubed
1/2 ea Red bell pepper
1 c Chopped dried apricots
1/2 c Raisins
1/2 c Strawberry conserve
Fresh lemon juice

Saute the onions in the peanut oil for 10 minutes. Stir in the garlic,
ginger & curry spices & continue to saute, stirring constantly for 3
minutes.

Add the zucchini & water & stir well so that the spices won't stick to the
pot. Cover & simmer for 10 minutes. Mix in the green beans, apple,
peppers & dried apricots. Simmer gently, covered for about 30 minutes.
Stir occasionally & add a little more water if needed to prevent sticking.
When the fruit & vegetables are quite tender, stir in the raisins, the
conserve & the lemon juice. Taste & adjust to your liking if necessary.
If you need it to be more spicy, add more cayenne or garam masala. If you
want it sweeter, add more conserve. Tarter, add more lemon juice.

Serve on a bed of rice, topped with nuts & banana.

"Sundays at Moosewood Restaurant Cookbook"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (65 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Carol Potter's Noodles with Peanut Sauce


Categories: Main dish, Pasta, Vegetarian, Vegan
Servings: 4

---------------------------FROM TV GUIDE 05/08-14---------------------------

------------------------CONTAINS SMALL AMOUNT OF OIL------------------------


8 oz Japanese buckwheat noodles,
--Thin
1/4 c Smooth peanut butter or
--Tahini
5 tb Black chinese tea, brewed
5 ts Soy sauce
1 ts Chili oil
2 ts Sesame oil
2 ts Rice wine vinegar
2 ts Granulated sugar
2 Garlic cloves, minced
1 Scallion, finely chopped

In a large pot, boil noodles until tender (follow directions on package).


Drain well, rinse with cold water, and set aside to cool. In a large bowl,
mix peanut butter or tahini with tea. Add the soy sauce, chili oil, sesame
oil, vinegar, sugar, and garlic to peanut butter mixture. Pour mixture over
noodles and toss until well blended. Sprinkle with chopped scallions and
serve at room temperature as an appetizer or side dish.

M.CLIFT [MARE/RICK] at 23:20 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Carrot & Raspberry Preserve


Categories: Jams, Conserves, Fruits
Servings: 1

1 kg Carrots, peeled & sliced


1 kg Rhubarb, thinly sliced
1 kg Sugar, warmed

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (66 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Place carrots in a pot with enough water to cover. Bring to a boil,


covered & cook till tender. Drain, reserving 1/2 cup of liquid. Puree
carrots & liquid. Transfer to large pot. Add rhubarb & sugar to pot &
stir till sugar is dissolved. Bring to a slow boil & simmer gently for 20
minutes. Remove from heat & pour into warm sterile jars. Seal.

Letts, "Jams, Pickles & Chutneys"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Carrot and Zucchini Vichyssoise


Categories: California, Soups, Vegetarian, Vegan
Servings: 8

1/4 c Olive oil


2 lb Carrots; chopped med. small
2 lg Onions; chopped medium small
Water (as needed)
1/4 c Olive oil
1 1/2 lb Zucchini; peeled
- (reserve the skins),
- and chopped medium small
1 lg Leek; well washed and
- chopped medium small

In a large skillet place the first 1/4 cup of the olive oil and heat it on
medium high until it is hot. Add the carrots and onions, and saut‚ them
for 4 to 5 minutes, or until the onions are clear. Add enough water to
cover the vegetables. Simmer them for 30 to 40 minutes, or until the
liquid is absorbed. Place the vegetables in a blender and pur‚e them
until they are smooth. Set the pur‚e aside and let it cool.

In another large skillet place the second 1/4 cup of olive oil and heat it
on medium high until it is hot. Add the peeled zucchini and leeks, and
saut‚ them for 4 to 5 minutes, or until they are just tender. Add enough
water to cover the vegetables. Simmer them for 25 to 30 minutes, or until
the liquid is absorbed. Place the vegetables in a blender and pur‚e them
until they are smooth. Set the pur‚e aside and let it cool.

Place the zucchini skins in a pot of boiling water and blanch them for 3
minutes. Drain the skins and place them in a blender. Add a small amount

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (67 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

of cold water and pur‚e the skins so that a thick, smooth consistency is
achieved (the same consistency as the other 2 pur‚es). Set the pur‚e
aside and let it cool.

Refrigerate the 3 soups until they are cold.

In each of 8 individual serving bowls place a portion of the 3 soups.


Swirl them together with a knife to form a design.

Source: Fennel - Santa Monica, California


"Southern California Beach Recipe" by Joan and Carl Stromquist
ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Carrot Burgers


Categories: Vegetarian, Vegan, Burgers
Servings: 18

10 Carrots, peeled and cut into


-chunks
2 tb Oil
3 Garlic cloves, minced
3 Onions, cut into chunks
2 Celery stalks, diced
2 Green peppers, diced
5 tb Tamari
1/2 ts Garlic powder
1/2 ts Basil
1/2 ts Paprika
1/2 ts Oregano
1/2 ts Parsley
1/2 c Tahini
3 tb Peanut butter
2 tb Cashew butter (opt)
1/2 c Wheat germ, bran or flour
-(opt)

Place the carrots in a medium-sized saucepan containing 3 or 4 inches of


water; steam over medium heat for 15 minutes, till soft. Drin and mash well

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (68 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

using a potato masher.

In a alrge skillet, heat the oil over medium heat; add the diced garlic,
onions, celery, and peppers; saute for 7 minutes. Add the tamari, basil,
garlic powder, parsely, and oregano; saute for 2 minutes more, until
vegetables are soft. In a large bowl, combine the carrots, sauteed
vegetables, tahini and peanut butter.
Season to taste. If the batter is too wet, add the wheat germ to make it
hold together.

Preheat oven to 350. Form the mixture into patties, and place on an oiled
cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake
on the other side until golden brown.

From _The Cookbook for People Who Love Animals_ from Gentle World

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Carrot Cabbage Casserole


Categories: Main dish, Vegetables, Vegetarian, Vegan
Servings: 4

4 c Green cabbage, sliced thinly


6 Carrots; sliced thinly
2 Onions; sliced
2 c Tofu Sour Cream (see below)
2 c Bread crumbs
1/4 c Sesame seeds
2 tb Oil
1 ts Salt
1/4 ts Pepper
2 tb Nutritional yeast

------------------------------TOFU SOUR CREAM------------------------------


2 c Tofu (firm can be used)
1/4 c Oil
3 tb Lemon juice (or vinegar)
1/2 ts Salt
1 ts Sugar (optional)

Steam the carrot slices until crisp-tender. Heat the oil in a large pan

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (69 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

and add the onions, cooking for a few minutes. Then add cabbage and cook
for 10 minutes more. Remove from heat and stir in the salt, pepper, and
carrots. Oil an 8" x 8" baking pan. Mix half the tofu sour cream into the
vegies. Add the nutritional yeast to the remaining tofu. Put this on top
of the vegetables. Mix crumbs and seeds and sprinkle on top of the
casserole. Bake at 350 for 35-40 minutes until top is lightly browned.

FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and
smooth.

From the New Farm Vegetarian Cookbook.

From: tara@starburst.umd.edu (Tara McDermott)


@Newsgroups: rec.food.veg

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Carrot Salad


Categories: Salads, Appetizers, Vegetarian, Mark's
Servings: 4

4 md Carrots, shredded
1 tb Chopped fresh parsley
1 tb Basil
1 tb Scallions
3 tb Lemon juice
2 tb Safflower oil
Salt & pepper

Combine all ingredients in a mixing bowl, toss & serve.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cashew "Whipped Cream"


Categories: Vegetarian, Vegan
Servings: 2

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (70 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

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

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cashew Cream


Categories: Sauces, Vegan, Desserts
Servings: 1

1 c Raw, unsalted cashews


1/4 c Water, approximately
2 -to
3 tb Maple syrup
1 ts Vanilla

Coarsely chop the nuts in a blender or food processor. With the motor
running, gradually add the water, 2 tablespoons maple syrup, and vanilla.

Taste and add additional maple syrup, if desired. Continue processing


until the mixture achieves a consistency similar to whipped cream. Add a
bit more water if needed.

Makes about 3/4 cup

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass


ISBN: 0-688-10051-1
Typed for you by Karen Mintzias

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (71 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cashew Mushroom Loaf


Categories: Main dish
Servings: 1

1 tb Vegetable oil
1 ea Small onion, chopped
2 ea Garlic cloves, crushed
8 oz Cashew nuts
4 oz Fresh breadcrumbs
3 md Parsnips, cooked & mashed
1/2 ts Dried rosemary
1/2 ts Dried thyme
1 ts Nutritional yeast (optional)
1/4 pt Hot water
1 ea Salt & freshly ground pepper
1 oz Margarine
8 oz Mushrooms, chopped

Pre-heat the oven to gas mark 4 or 350F (180C).

Heat the oil & fry the onion & garlic till soft. Grind the cashew nuts,
then mix with the breadcrumbs. Mix in the mashed parsnips & herbs. Add
the onion, being sure to scrape all the juices into the mixture. Dissolve
the yeast in the water & mix into the vegetable & nut mixture. Season
well.

Melt the butter in a skillet & saute the chopped mushrooms until soft.
Grease a 2 pound loaf tin then press in half the nut mixture, cover with a
layer of mushrooms & top with the rest of the nut mixture. Press in well.
Cover with foil & bake for 1 hour. When cooked, remove the pan & let
stand for 10 minutes before turning onto a plate. Serve hot or cold.
Slice to serve.

Serve with vegetables or a crisp green salad.

Adapted from Sarah Brown's "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (72 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Cauliflower-Broccoli "Cheese" Bake


Categories: Main dish, Vegetarian
Servings: 6

1 md Cauliflower, cut to florets


1 bn Broccoli, cut into florets
1 md Carrot, sliced thinly
2 tb Oil
3 ea Garlic cloves, diced
2 ea Onions, sliced
3 tb Tamari
1/2 ts Salt
1/2 ts Garlic powder
3 c Cheesy gravy
1 tb Nutritional yeast
1 ts Paprika

Heat oil in large skillet, add the vegetables & saute for 7 minutes. Add
tamari, salt & garlic powder. Cook for another 3 minutes.

Preheat oven to 400F. In an 8 X 12 inch casserole dish, place alternating


layers of gravy & saute mixture, finishing with a layer of gravy.
Sprinkle with nutritional yeast & paprika. Bake for 30 minutes.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cauliflower Curry


Categories: Vegetarian, Side dish, Vegan
Servings: 4

1 tb Canola oil
1/2 ts Black mustard seeds
1/4 ts Cumin seeds
1 Green chili; seeded & minced
4 Curry leaves; crumbled
2 ts Garlic, minced
1/2 ts Salt
2 ts Ground coriander

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (73 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Ground cumin
1/4 ts Ground tumeric
1/4 ts Red chili powder
2 c Tomatoes, chopped
-(fresh or canned)
2 ts Tomato paste
1 ts Honey
1 lb Cauliflower florets
1/2 lb Potatoes; cubed
1 c Peas, fresh or frozen
1/4 c -Water
2 tb Lemon juice
1/4 c Fresh cilantro, minced

NOTE: This aromatic dish calls for curry leaves, or "limbado". If you
can't find curry leaves, omit them from the recipe.

PREP TIME: 15 minutes


COOKING TIME: 15 minutes

1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green
chili and curry leaves until mustard seeds pop. Add garlic, salt,
coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey.
Cook 5 minute, stirring occasionally.

2. Add cauliflower, potatoes, peas and water. Stir well, cover and cook
over medium heat 10 minute or until potatoes are done. Add lemon juice
and cilantro, mix and serve.

Per serving: 179 calories; 4.7 g. fat; 0 mg. cholesterol; 14.3 g. fiber.

Source: Delicious!, April 1993


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Celery Soup


Categories: Soups, Vegetarian, Vegan
Servings: 4

2 md Potatoes; cut into chunks

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (74 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

4 c Chopped celery
3 c Vegetable stock
1 ts Salt
-less if using salted stock
1 tb Vegetable oil
1 c Finely chopped onion
1 c Minced celery
1 ts Celery seeds
1 c Stock *

--------------------------------FOR GARNISH--------------------------------
Parsley or chives

*Note: Less stock may be used, depending upon how thick you want the
soup.

Place potatoes, celery, stock & salt in a large pot & bring to a
boil. Cover & simmer for 15 minutes or unitl vegetables are soft.
Puree & return to pot.

Heat oil & fry the onions & minced celery for 8 to 10 minutes, unitl
they are just tender. Add to puree.

Stir in remaining ingredients, using enough stock to make the


required consistency according to taste. Check seasonings & heat
carefully.

Courtesy of Mark Satterly

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Celery with Pine Nuts


Categories: Vegetables, Italian
Servings: 4

1 Celery; large bunch


1 Onion; small chopped
1/2 c Pinenuts; toasted
4 tb Margarine
-Salt & pepper
1 tb Parsley; chopped italian

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (75 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan
and add onions and celery. Cover and cook, shaking pan till celery is
tender-crisp, about 15 minutes. Remove lid, stir in salt & pinenuts, serve
immediately.

"Italian Fast & Fresh"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Char Flavoured Eggplant & Green Peas


Categories: Main dish, Curries, Vegetables
Servings: 6

1 md Eggplant, cut into 1" cubes


2 c Fresh or frozen green peas
4 tb Ghee
1 tb Coarsely crushed coriander
1/2 tb Coarsely crushed cumin seeds
1 ts Turmeric
1 ts Salt
3 ea Whole hot chilies
1/8 ts Asafetida
3 ea Sprigs fresh coriander
2 c Stock

Place eggplant into the bottom of a heavy pot. Sprinkle in the fresh
peas, dot with ghee & add the remaining ingredients. Bring the liquid to
a boil & cook for 4 minutes. Reduce the heat to low, partially cover &
cook for about 30 minutes, shaking the pot from time to time to prevent
sticking. If the stock is evaporating too quickly, add some more & reduce
the heat. When almost all the stock has evaporated, add the frozen peas
(if you are using them instead of fresh) reduce the heat further & fry
until a crust has begun to form on the bottom of the pot & the eggplant
has begun to char.

Remove from the heat & let sit for 3 to 4 minutes. Gently stir in the
crust & serve immediately.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (76 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Char Flavoured Potatoes and Green Beans


Categories: Main dish, Curries, Vegetables
Servings: 7

2 md Tomatoes, chopped
5 md Potatoes, cubed
2 1/2 c Green beans, cut into 1 1/2
- inch pieces
1 tb Basil
2 ea Whole dried red chilies
4 ea Sprigs fresh coriander
1/2 ts Turmeric
1/8 ts Asafetida
1 ts Salt
1 ds Black pepper
6 tb Ghee
2 2/3 c Water

Place all the ingredients into a large heavy bottomed pot in the order in
which they are listed. Bring to a boil over a moderate heat, reduce heat
& boil for 5 minutes.

Reduce the heat further & gently boil, partially covered, for 20 to 25
minutes. Check that the water is not evaporating too quickly. You may
have to add more water.

To finish cooking, raise the heat to fairly high & fry quickly, without
stirring, to allow the crust to form & just begin to char. Remove from
the heat & let stand, covered for 5 minutes. Stir in the crust & serve,
remembering to remove the red chilies, you may not want to bite into them.
:)

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cheesy Gravy

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (77 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Vegetarian, Sauces


Servings: 1

1/2 c Nutritional yeast


1/3 c Flour
1/4 c Oil
1 1/2 c Water
1 tb Tamari
1/2 ts Garlic powder
1/4 ts Paprika
1/4 ts Basil
1/4 ts Oregano

In a medium pot, combine yeast & flour. Place over low heat & stir till
lightly toasted. Add oil, stirring to make a thick batter. Slowly add
the water, stirring constantly until desired consistency is reached. You
could use as little as 1 c or as much as 2 c. Add remaining ingredients &
stir well.

Yields 2 cups.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cherry and Raspberry Jam


Categories: Jams, Conserves
Servings: 1

1 1/2 l Sweet cherries


50 ml Orange juice
25 ml Lemon rind
15 ml Grated orange rind
1 1/2 l Raspberries
1 l Sugar
A few drops almond extract

Pit & chop cherries. Add next three ingredients. Bring to boil & cook for
10 minutes, stirring frequently. Add raspberries & sugar. Bring to a
boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove
from heat, stir & skim for 5 minutes. Pour into hot, sterile jars & seal.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (78 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Agriculture Canada, "Jams, Jellies and Other Preserves"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cherry Jam


Categories: Jams, Conserves
Servings: 1

4 c Sweet cherries
3 c Warmed sugar

Stone cherries. Crush the fruit. Boil in their juice till tender, about
10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7
minutes. Remove from heat & let stand, covered, for 2 to 3 minutes. Stir
& skim if necessary. Pour into sterile jars & seal.

"The Forgotten Arts"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chestnut Roast


Categories: Vegetarian, Vegan, Main dish
Servings: 6

2 tb Butter (or margarine or oil)


1 lg Onion; peeled and chopped
2 Celery stalks
- finely chopped
2 lb Chestnuts; peeled & cooked
-=OR=-
3 cn -Whole chestnuts (15 oz ea.)
-soaked and cooked
2 tb Chopped parsley
2 tb Lemon juice
1 Garlic clove; crushed
Fresh breadcrumbs (Optional)
-(should be whole wheat)
Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (79 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Freshly ground black pepper


1/4 c Oil

--------------------------------FOR COATING--------------------------------
Dried breadcrumbs

Melt the butter (or substitute) and saute the onion and celery over
moderate heat for 10 minutes until soft but not brown. Transfer to a
large bowl. Drain the chestnuts and add to the bowl. Mix these
ingredients together well.

Mash the chestnuts, onion and celery, then mix into the bowl the chopped
parsley, lemon juice and garlic.

The mixture should be soft but firm enough to form into a roll, so add a
few whole-wheat breadcrumbs, if necessary, especially if you're using
canned chestnuts. Season the mixture with salt and pepper to taste.

Preheat the oven to 400 F. Pour a little of the oil into a roasting pan
and put into the oven to heat.

Form the chestnut mixture into a roll about 8 inches long, pressing it
together carefully, then coat it well with the dried breadcrumbs. Put the
chestnut roll into the roasting pan and carefully turn it so that it is
coated with hot oil.

Bake for 45 minutes, until it is crisp on the outside, spooning a little


more of the oil over the roll from time to time during the cooking. Serve
the Chestnut Roast cut into slices.

Source: The Complete Vegetarian Cuisine - by Rose Elliot


ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chestnuts with Rice


Categories: Main dish, Vegetarian
Servings: 4

1 md Onion, sliced finely

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (80 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 lb Mushrooms, sliced


Margarine as required
1 ts All-purpose flour
1/2 c Stock
1 lb Chestnuts, boiled
Salt & black pepper
1/2 c White wine
2 c Cooked rice

Saute onion & mushrooms in margarine till brown. Add flour & blend.
Gradually add stock. Stir till smooth. Add peeled & chopped chestnuts &
mix well. Season. Add white wine, heat to boiling point & serve over
rice.

"The Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chick Pea & Tahini Dip


Categories: Appetizers
Servings: 6

8 oz Soaked chick peas


2 ea Lemons, juiced
2 ea Crushed garlic cloves
5 tb Olive oil
2 tb Tahini
Salt & pepper
Water
Paprika & parsley

Drain chick peas, cover with water in a pot & cook for 60 minutes. Drain
& cool. Place in a processor with lemon juice, garlic, oil, tahini & salt
& pepper. Blend till smooth adding more water if needed. You should have
a thick paste. Check seasonings. Garnish with paprika & parsley. Serve
with pita bread.

"Entertaining with Cranks"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (81 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chick Pea Loaf


Categories: Main dish, Vegetarian
Servings: 6

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"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chick Pea and Mushroom Bake


Categories: Vegetarian, Kaz, Healthy, Pulses, Mushrooms
Servings: 2

112 1/2 g Chick peas (dried) or


300 g Chick peas (canned)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (82 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

7 1/2 ml Lemon juice


Ground Black Pepper
2 1/2 ml Sunflower Oil
125 g Mushrooms
12 1/2 g Sunflower margerine
12 1/2 g Wholemeal flour
150 ml Water
12 1/2 g Soy cheese
12 1/2 g Breadcrumbs

Notes:

Either Butter Beans or Chick Peas can be used in this recipe.

Preparation:

Slice the mushrooms and grate the cheese. Soak the dried chickp peas/butter
beans as instructed on the packet. Drain, and cook in a pan of unsalted
boiling water fgor 40-50 minutes or until tender. If using canned beans,
just drain.

1. Put the beans in a large greased ovenproof dish. 2. Add the lemon juice
and black pepper. 3. Heat the oil in a pan and fry the mushrooms, then add
to the dish. 4. Heat the margerine in a non-stick saucepan and add the
flour. 5. Cook for 2 minutes over a low heat, stirring, then slowly add the
water to make a puring sauce. 6. Pour over the chick peas/butter beans
and mushrooms. 7. Sprinkle with cheese and breadcrumbs. 8. Cook in the oven
at 180C/350F/GM4 for 25 minutes.

Posted by Kaz Glover in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chick Pea & Basmati Rice Salad


Categories: Salads, Vegetarian
Servings: 4

3/4 c Cooked chick peas


1 c Cooked basmati rice
1/2 ea Red bell pepper, diced
1/2 ea Green bell pepper, diced

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (83 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ea Yellow bell pepper, diced


4 ea Scallions, sliced
Salt to taste
--------VINAIGRETTE---------
2 ts Toasted sesame seeds
1 ts Sesame oil
1/4 ts Cumin
2 tb Lemon juice
1 tb Olive oil

+++++ ts Salt

Toss together chick peas, rice, bell peppers, scallions in a large bowl.
Whisk together all the ingredients for the vinaigrette. toss with salad &
season to taste.

"The Hamilton Spectator" August, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chick Peas and Sesame Paste


Categories: Appetizers, Greek
Servings: 4

1 1/2 c Chick peas, cooked


4 tb Lemon juice
2 ea Garlic cloves
4 tb Olive oil
Stock from chick peas
2 tb Parsley, chopped
1/2 ts Coriander
1/2 ts Salt
1/4 ts Black pepper
4 ts Sesame paste
1/2 ts Paprika
Parsley to garnish

Chick peas should be overcooked. Reserve liquid. Put chick peas with 1/2
c liquid in blender. Mash well. Blend with other ingredients except
sesame paste, paprika & additional parsley. In a small bowl, mix the
sesame paste with a little more of the reserved stock. Add to belnder &

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (84 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

mix briefly. Serve sprinkled with paprika & additional parsley & with
pita bread.

Vera Gewanter, "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chick Peas in Spanish Sauce


Categories: Vegetarian, Vegan, Spanish, Kaz, Pulses
Servings: 2

227 1/2 g Chick peas (dried) or


400 g Chick peas (canned)
1/2 Green pepper
1/2 Red pepper
1/2 Green chilli
1/2 Onion
1/2 Garlic clove
1 tb Olive oil
1/2 tb Chopped parsley
1/2 ts Sea salt
227 1/2 g Tomatoes

Chop the peppers, onions, garlic and tomatoes. Lightly fry the
peppers, onion and garlic in the olive oil for a few minutes. Add the
parsley, tomatoes and salt and cook on a low heat for about half an
hour, stirring, occasionally, until the tomatoes are pulped. Combine
this with the cooked chick peas and serve, either with rice or potatoes.

Posted by Kaz Glover in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chick Peas in Olive-Tahini Sauce


Categories: Main dish, Middle east, Vegetarian
Servings: 4

2 tb Olive oil
2 ea Garlic cloves, minced

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (85 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 sm Onion, chopped
3 lg Celery stalks, chopped
1 md Red or green bell pepper,
-- chopped
Olive-tahini sauce -- see
-- recipe
3 c Cooked chick peas
1/4 c Wheat germ
1 tb Soy sauce
1/2 ts Marjoram
1/4 ts Coriander
Black pepper

Heat oil in large skillet. When hot, add garlic, onion & celery & saute
till onion is translucent. Add bell pepper & saute till vegetables are
lightly browned. Remove from heat & pour olive-tahini sauce into the
skillet along with the remaining ingredients. Return to low heat & simmer
5 to 7 minutes. Serve over rice or other grain.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chickpea Salad with Garlic-Cumin Vinaigrette


Categories: Salads, Vegetarian
Servings: 4

1 c Dried chickpeas
- soaked overnight; -OR-
2 1/2 c Canned chickpeas
1 1/2 c Finely diced red onion
6 tb Extra-virgin olive oil
4 ea Garlic cloves; crushed
1 ea Red jalapeno chili; minced
3 tb Finely chopped minced herbs
-(thyme, mint, tarragon,
- parsley, cilantro)
1 tb Cilantro leaves
2 tb Red wine vinegar
-OR- lemon juice
1 1/2 tb Coarsely crushed cumin seeds

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (86 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Salt
Freshly ground black pepper

Drain soaked chickpeas and cook, covered, in water to cover until


tender, about 2 hours or a little longer. Plunge them into cold water,
then rub them between fingers to remove the skins. (If using canned
chickpeas, simply drain and rinse.) Toss beans in a bowl with the onions.

For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs,
vinegar or lemon juice, salt, and pepper. Pour over the salad and mix
thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30
minutes or longer. Add cilantro leaves as garnish. Serve at room
temperature.

Adapted from "Chicago Tribune Food Guide", 4 March 1993. Adapted from
"Classical Turkish Cooking" by Ayla Algar

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chickpeas Italienne


Categories: Main dish, Vegetarian, Mark's
Servings: 4

1 1/2 c Dried chick peas, soaked


1 tb Olive oil
1 md Onion, chopped
2 ea Garlic cloves, crushed
14 oz Canned tomatoes, chopped
1 sm Can tomato paste
1 ts Basil
1 ts Oregano
1 ds Cinnamon
2 tb Parsley
Salt & pepper to taste

Rinse chickpeas, place in fresh water & cook for 50 minutes or till
tender.

Heat oil in large pot & saute onions & garlic for a few minutes. Add the
tomatoes & tomato paste. Bring to a boil, lower heat & add the rest of
the ingredients. Simmer for about 10 minutes or until the sauce has

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (87 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

thickened.

Serve with mashed potatoes & green vegetables or pasta.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chili Bean Casserole


Categories: Main dish, Vegetarian
Servings: 4

1/2 lb Uncooked red kidney beans


2 pt Water
1 tb Olive oil
1 lg Onion, finely chopped
1 ea Garlic clove, pressed
1/2 lb Mixed vegetables*
1/2 ts Basil
1/2 ts Cumin
1/4 ts Cayenne pepper
1 tb Chili powder
14 oz Tomatoes, chopped finely+
2 tb Tomato paste
3 tb Red wine++
2 oz Bulgur wheat+++
1 1/2 pt Stock
2 tb Lemon juice
Salt & pepper

Soak beans. Drain & rinse well. Bring to boil in fresh water & boil fast
for 10 minutes. Reduce heat & cook for 40 minutes, depending upon the
freshness of the beans. Older beans will take longer to cook. Drain,
reserving the liquid for stock later.

Heat the olive oil in a large pot, gently fry the onion & garlic for a few
minutes. Add the chopped vegetables, cooked beans, basil & spices. Stir
well & cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat &
1 pint of the stock. Bring to a boil, cover the pot, reduce heat & simmer
gently for 30 minutes. Add the lemon juice & the rest of the seasonings.
Add more stock if necessary. Cook for a further 20 minutes. Serve.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (88 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

* Use a mixture of carrots, bell peppers, celery

+ Either fresh or canned tomatoes will work

++ You can omit the wine or substitute with a little tomato juice or extra
stock

+++ If you can't get bulgur wheat, try using brown rice

Adapted from Sarah Brown, "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chilis in Oil (Nam Prik Pow)


Categories: Condiments, Thai, Sauces
Servings: 1

4 tb Oil
3 tb Finely chopped garlic
3 tb Finely chopped shallots
3 lg Dry red chilis; deseeded
-- coarsely chopped
2 tb Sugar
1 ts Salt

Heat the oil, fry the garlic until golden brown, removve with a slotted
spoon and set aside. In the same oil fry the shallots until crispy,
remove and set aside. Fry the chilis until they darken, remove and place
in a mortar with the shallot and garlic. Pound together. Reheat the oil,
add the paste and warm through. Add the sugar and salt and mix well to
give a thick black/red sauce.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chilled Pear Soup

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (89 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Vegetarian, Soups, Desserts, Fat-free, Vegan


Servings: 4

8 Pears; peeled, cored, diced


2 c Water
1/4 ts Sea salt
4 tb Brown rice syrup
1/2 ts Peeled, finely minced ginger
-OR-
1/2 ts -Powdered ginger
1/4 ts Anise extract (optional)
Mint leaves, fresh
Strawberries for garnish

Bring the pears, water, and salt to a simmer. Add the rice syrup and ginger
(and the anise extract, if you wish). Simmer for 3 more minutes. Allow the
mixture to cool. Then puree the mixture and chill. Serve garnished with
mint leaves or strawberries. From _Friendly Foods_ by Bro. Ron Picarski

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chinese Style Sauteed Firm Tofu


Categories: Chinese, Main dish, Vegetarian
Servings: 4

24 oz Firm tofu
2 tb Oil
1/2 ts Salt
1 sm Onion, thinly sliced
6 md Mushrooms, sliced
1 sm Carrot, cut into matchsticks
2 md Green bell peppers, thinly
-- sliced
1 tb Sake or white wine
1 1/2 tb Soy sauce
1 ts Grated ginger
1 tb Sugar
1 tb Water
1 ts Cornstarch dissolved in 3
-- tb water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (90 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a
wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms,
stir frying each over high heat for about 30 seconds. Reduce heat to
medium-low. Add carrot, green pepper & tofu in that order, sauteeing each
for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger,
sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch &
simmer 30 seconds for another 30 seconds.

Shurtleff & Aoyagi, "The Book of Tofu"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chinese Style Bean Sauce with Tofu


Categories: Chinese, Main dish, Vegetarian
Servings: 3

2 tb Oil
1 ts Grated ginger
1 ts Minced garlic
2 sm Minced red peppers
5 ea Mushrooms, thinly sliced
3 ea Green onions, sliced
16 oz Tofu, cubed
2 tb Red miso, mixed with 1/2 c
-- water
1 tb Soy sauce
1 tb Honey
1 tb Tahini
1/2 ts Vinegar
1 ts Cornstarch dissolved in 2 tb
-- water

Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes.
Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens &
tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini &
vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir
in dissolved cornstarch & simmer 30 seconds or till thick. Serve over
rice.

Shurtleff & Aoyagi, "The Book of Tofu"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (91 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chinese Vegetable Stock


Categories: Soups, Chinese
Servings: 1

4 ea Dried shiitake mushrooms


Hot water to cover
2 md Onions
2 lg Carrots, peeled
2 ea Celery stalks
1 ea Leek, washed well
1 tb Vegetable oil
4 ea Thin slices fresh ginger
2 ea Whole garlic cloves
1/4 ts Hot black peppercorns
1/4 ts Whole Szechuan peppercorns
1 tb Tamari
8 c Water

Cover shiitake mushrooms & soak for 20 minutes.

Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add
the vegetables & the rest of the ingredients except the mushrooms, tamari
& water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients.
Bring to a boil, lower heat & simmer, covered for about an hour. Strain
& cool to room temperature. Any stock not being used within 2 or 3 days,
freeze.

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chinese Vegetable Miso Soup


Categories: Soups, Appetizers, Vegetarian
Servings: 6

1 tb Sesame oil
2 ea Celery stalks, sliced

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (92 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 md Carrot, sliced
2 ea Garlic cloves, minced
1 c Vermicelli
1 md Turnip, diced
2 bn Scallions, chopped
1 1/2 c Mushrooms, chopped
3/4 c Snow peas
1 c Mung bean sprouts
2 tb Dry sherry
1 tb Rice or white vinegar
2 ea Tofu cakes, diced
4 tb Miso

Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil,
celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In
the meantime, cook the noodles separately til lal dente. Drain & set
aside.

Add turnip & white parts of scallions to the stock pot. Simmer for 5
minutes. Add rest of the ingredients except tofu, miso & noodles & simmer,
covered, till cooked. Add the noodles & tofu. Remove from heat.

Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve
immediately.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chocolate Carrot Cake


Categories: Cakes, Vegetarian, Desserts
Servings: 6

1 1/2 c Finely grated carrots


3/4 c Granulated sugar
1/2 c Canola oil
1 c Boiling water
1 1/2 c Wholewheat flour
1/2 c Unsweetened cocoa powder
1 ts Cinnamon
1 1/2 ts Baking powder

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (93 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Salt

Pre-heat oven to 350F.

In a large bowl, combine carrots, sugar & oil. Pour water over the
mixture. In a separate bowl, combine the rest of the ingredients. Add to
the carrot mixture & mix well.

Pour into a non-stick or lightly oiled 8" square pan. Bake for 35
minutes.

"Vegetarian Times", April, 1991.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chocolate Chip Cookies


Categories: Cookies, Vegetarian, Mark's
Servings: 1

1 c Shortening
1 c Brown sugar
2 ts Vanilla
2 c White flour
1/2 ts Baking powder
1/4 ts Salt
1/4 c Water
1 1/2 c Chocolate chips

Beat shortening for 30 seconds. Add brown sugar & continue to beat till
well blended. Add vanilla & mix well. Mix in the baking powder, salt &
the flour. Beat thoroughly. Add the water, followed by the chocolate
chips.

Using a teaspoon, mould a teaspoonful of dough & place carefully on a


cookie sheet. Bake at 350F for 10 minutes. Cool on a wire rack.

Makes about 54 cookies.

Posted by Mark Satterly in Intercook

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (94 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chocolate No Bake Cookies


Categories: Cookies, Heritage, Kids
Servings: 1

1/2 c Shortening
2 c Sugar
1/2 c Water
2 tb Cocoa
1/2 c Peanut butter
3 c Oatmeal or:
1 c Coconut

Mix shortening, sugar, water and cocoa together, bring to a boil for 30
seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop
on wax paper and let harden.

Posted by Annica in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chocolate Puddle Pudding


Categories: Desserts, Vegetarian, Cakes, Mark's
Servings: 4

3 oz White flour
1 1/2 oz Shortening
3 oz White Sugar
2 tb Cocoa powder, unsweetened
5 tb Water or plain soya milk
2 oz Brown sugar
2 tb Cocoa powder
1/2 pt Water

Mix flour & cocoa together. Cut in shortening & mix with sugar. Stir in
water or milk until you have a moist cake. Place in a greased ovenproof
dish.

Put all remaining ingredients into a pot & stir until the cocoa & sugar is

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (95 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

dissolved. Bring to a boil. Pour boiling sauce over the cake put
straight into a 355F oven for 35 minutes. Remove from oven, sprinkle with
white sugar & serve immediately.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chox Rouge Aux Groseille Braise


Categories: Vegetables, Vegetarian, Vegan
Servings: 6

1 tb Whole caraway seeds


-=OR=- Cumin seeds
2 ts Dry red wine
1 Red or yellow onion
- thinly sliced
1/4 ts Salt; more to taste
1 sm Red cabbage; thinly sliced
1/2 c Currants (or raisins)
2 tb Vinegar (or more to taste)
-(red wine, cider or rice)
2/3 c Water or apple juice

(Braised Red Cabbage with Currants)


~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Toast caraway or cumin seeds in a roaster oven or frying pan until they
smell nutty, about 1 min. In a large pot, heat wine. Add onion & salt, and
saute for 5 min., until onion wilts and smells very sweet. Add red
cabbageand saute over medium-low heat until it wilts a little, about 5 min.
(Add water as needed to prevent sticking.) Add caraway or cumin seeds and
currants. Mix vinegar and water or apple juice, pour over the cabbage and
mix well. Preheat oven to 375 degrees. Lightly oil a 6-8 cup baking dish
and spoon the cabbage and liquid into it. Cover and bake for 45 to 60
minutes. Serve warm or at room temp. Serves 6. This may be refrigerated in
dish for 3-4 days and reheated in covered casserole in the oven.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (96 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chunky Granola (With No Oil Added)


Categories: Grains, Breakfast, Vegetarian, Vegan
Servings: 1

8 c Rolled oats
1 c Nuts (more if desired,
-- up to double this amount)
1/2 c Sunflower seeds
1/2 c Whole millet
-OR- whole buckwheat groats
3 c Whole wheat flour (or more)
-OR- part cornmeal,
- rice flour,
- or other whole-grain flour
1 ts Salt (or more, as desired)
1/2 c Honey (or more,
-- up to double this amount)
1 c -Hot water, or up to:
2 c -Hot water *
1 ts Vanilla

* Note: More water makes the granola chunkier, less makes it crumbly.

Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds,
millet, flour, and salt. Mix together honey, water, and vanilla, and stir
into dry ingredients. Spread on a lightly oiled baking sheet and squeeze
mixture together to form small chunks, but don't crowd; the chunks need to
bake clear through. Roast until golden brown, about 10 to 20 minutes.
(With the larger amount of water, reduce heat and bake longer.) As it
bakes the granola may need stirring to brown evenly. Cool thoroughly
before storing.

Variations: Replace part of the water with the freshly squeezed juice of
2 oranges (and add the grated rinds if the oranges were not sprayed with
pesticides), or use 2 teaspoons orange oil.

For "gingerbread" granola, use half molasses (for half honey) and add 2
teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (97 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

For a nice change, substitute maple syrup for honey.

Source: Susan Weber, _Diet for Small Planet_, by Frances Moore Lappe
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Chunky Vegetable Stew with Chickpeas


Categories: Vegetarian, Main dish
Servings: 6

2 tb Oil
2 Garlic cloves
1 c Chopped onions
2 Celery stalks
-cut into 1/2 pieces
2 Carrots; cut into discs
2 md Parsnips; cut into discs
1 lg Potato; cubed
3 c -Tomato juice, plus:
5 c -Water
1/2 c Chopped parsley
1 ts Marjoram or oregano
Salt and pepper; to taste
1 cn Chickpeas; drained
2 c Shredded cabbage (optional)

Heat the oil in a large pan and toss the onion, garlic, celery, carrots,
parsnips and potato in it over a low heat. Add the juice and water,
marjoram, oregano, salt and pepper to taste. Increase the heat and simmer
for 20 minutes. Add the drained chickpeas and the cabbage, if you are
using it, and cook for a further 10 minutes. Serves 6. From Claire Hopley-
Amherst Bulletin- 1-29-93

Posted by Pat Buttons in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Coconut Rice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (98 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Indian, Vegetarian


Servings: 4

3 tb Ghee
1 ts Cumin seeds
1 pn Turmeric
2 ea Cloves
4 ea Black peppercorns
2 ea Black or brown cardamom pods
2 c Dried coconut
2 c Brown rice
3 3/4 c Water
1 1/2 ts Salt
1 tb Chopped almonds

Presoak rice for an hour & then rinse well, pick out the dirt.

Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves,
peppercorns & cardamom. Stir for about a minute.

Stir in coconut. Saute till golden. Add rice & continue sauteing, over
medium heat for 2 minutes.

Pour in water, add salt, bring to a boil, lower heat, cover & cook for
about 20 minutes, until the water has evaporated & the rice is cooked.

Garnish with cashews, raisins & almonds.

Serve with any main curry.

Michael Pandya, "Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Coconut Snaps


Categories: Cookies, Vegetarian, Mark's
Servings: 1

1/3 c Shortening
3/4 c Sugar
1/4 c Water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (99 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Vanilla
1 ts Baking powder
1/2 ts Salt
1/3 c Walnuts
1/2 c Finely shredded coconut

Beat shortening till soft. Add sugar & cream till fluffy. Add water &
mix. Add the rest of the ingredients in order, mixing well after each
addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed
paper & chill for several hours in the fridge. Slice into rounds an 1/8
inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F.
Remove to a wire rack to cool.

Makes 48.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cold Bean Salad


Categories: Salads
Servings: 4

1 c Cooked pinto beans


1 c Cooked navy beans
1 c Cooked red kidney beans
1 ea Celery stalk, diced
1 ea Green bell pepper, diced
2 ea Garlic cloves, diced
1/2 c Oil
3 tb Tamari
2 tb Apple cider vinegar
1 tb Light molasses
3 tb Nutritional yeast
1/2 ts Salt
1/2 ts Garlic powder
1/4 ts Paprika
1/4 ts Oregano
1/4 ts Basil
1/8 ts Red pepper

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (100 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Combine beans & diced vegetables in a large bowl. Place remaining


ingredients in blender & blend on high for 1 minute. Add to bean
vegetable mixture. Blend more seasoned liquid if desired. Chill for 2
hours. Season to taste.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cold Eggplant Provencale


Categories: Main dish, Vegetarian
Servings: 10

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.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (101 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Joel Rapp, "Mother Earth's Vegetarian Feasts"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cold Sesame Noodles


Categories: Pasta, Vegan, Sass
Servings: 3

1/4 lb Snow peas; trimmed


1/2 lb Whole wheat udon
-OR WW/brown rice udon
1 tb Toasted Sesame oil
-(Oriental type)
3 tb Sesame tahini
1 lg Garlic clove; roasted,
- peeled -=OR=-
1 sm -Raw garlic clove,
- peeled and minced
2 tb Tamari soy sauce
1/4 ts Ground Szechuan peppercorns
-(Or more, to taste) -=OR=-
1/8 ts Freshly ground black pepper
2 ts Brown rice vinegar
1/2 ts Maple syrup
1/4 c -Pasta cooking water, approx
1 pn Cayenne pepper; -=OR=-
3 dr -Hot pepper sesame oil
-(To taste)

---------------------------------GARNISHES---------------------------------
1 lg Cucumber; peeled, seeded,
- and diced
1 Scallion; (green part only)
- thinly sliced
Sesame seasoning salt
-(gomasio)

Bring about 6 cups of water to the boil. Blanch the snow peas in the
water for 1 minute. Remove them with a slotted spoon, place in a
strainer, and refresh immediately under cold running water. Cut into
thirds and set aside.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (102 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

In the same boiling water used for the snow peas, cook the pasta until
tender but still chewy. Drain well and reserve about 1/2 cup of the
cooking water.

In a serving bowl, immediately toss the hot pasta in the sesame oil to
prevent it from clumping together.

In a blender or food processor, combine the remaining ingredients,


starting with 1-1/2 tablespoons tamari and 1/4 teaspoon Szechuan
peppercorns, with just enough of the pasta cooking liquid to create a
medium-thick sauce (the consistency should be like pancake batter).

Toss the sauce and reserved snow peas with the pasta. Taste and add more
tamari and pepper if desired.

Garnish with the cucumber and scallion, and sprinkle with sesame seasoning
salt before serving. Serve warm or at room temperature.

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass


ISBN: 0-688-10051-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cold Sichuan Noodles


Categories: Pasta, Chinese, Vegetarian, Hom
Servings: 2

1 lb Chinese egg noodles


2 tb Peanut oil
2 tb Finely chopped scallions
1 tb Finely chopped garlic
1 tb Yellow bean sauce
2 ts Chili bean sauce
2 ts Finely chopped ginger
1 tb Rice wine or dry sherry
2 tb Dark soy sauce
2 tb Sesame oil

----------------------------------GARNISH----------------------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (103 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Fresh corinader leaves

If using the dried noodles, cook them according to package instructions or


else boil them for 4 to 5 minutes. Cool in cold water until required. If
using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold
water.

Heat a wok or large frying-pan and add the oil. When hot, add the
scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and
stir-fry for 2 minutes. Allow the mixture to cool thoroughly.

Drain the noodles and combine them with the cool seasonings, soy sauce, and
sesame oil. Garnish with the coriander and serve within 3 hours.

Ken Hom "Asian Vegetarian Feast"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cold Sweet and Sour Soup


Categories: Soups, Appetizers, Vegetarian, Chinese
Servings: 6

3 oz Olive oil
7 oz Onion, chopped
10 1/2 oz Cabbage,chopped
10 1/2 oz Tomatoes, chopped
1 pt Water
3 1/4 oz Lemon juice
4 tb Honey
3 1/4 oz Orange juice
1 oz Tofu balls

Heat oil & saute onions till translucent. Add cabbage & saute 5 minutes
more. Add tomatoes, water, lemon juice, honey & simmer for 15 to 20
minutes. Season with salt & pepper & remove from heat. Pour soup into
food processor & puree to a smooth consistency. Refrigerate for 6 to 8
hours. Before serving, blend soup with orange juice. Place tofu balls in
a dish & pour soup over the top. Garnish with julienned cabbage & chervil
leaves.

"Vegetarian Times Cookbook"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (104 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Corn Muffins


Categories: Breads, Vegetarian, Vegan
Servings: 1

2 c Corn flour or cornmeal


- (yellow or blue)
1 c Whole wheat pastry flour
6 oz Soft tofu
3 c Water
1/2 ts Salt (sea salt in book)

Mix flours. Crumble tofu into blender. Add boiled water and salt to tofu
in blender (carefully) and blend until not quite smooth. (Just a few pulses
please). Dont do this in too small blender or without lid like I did once.
The goal is muffins, not 2nd degree burns. Add immediately to flour and mix
well. Spoon into muffin tins or cast iron stick trays and bake at 400
degrees for about 1/2 hour until golden brown. She suggests you heat oven
first and place oiled muffin tins in to heat up beforehand to get a
"wonderful crust".

Please note, I have to oil the tins because I don't use teflon products
around by birds, but this might work also.....This is not sweet bread, I
serve corn potato chowder with it. The corn sticks are better!

American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning Point


Publications, Eureka, CA.

Shared by JEAN SAMUEL (RHHN66A)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Corn Relish


Categories: Relishes, Vegetables
Servings: 1

20 Ears tender corn; -=OR=-

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (105 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 1/2 qt -Frozen whole kernel corn,


- (thawed)
1 1/4 c Chopped onions
1 c Chopped green bell peppers
1 c Chopped red bell peppers
1 c Chopped celery
2 2/3 c White vinegar
2 c Water
1 1/2 c Sugar
4 1/2 ts Mustard seeds
1 tb Salt
1 ts Celery seeds
1/2 ts Ground turmeric

Peel husks and silks from corn and trim blemishes. Boil corn 5 minutes,
then quickly dip in cold water. Cut kernels from cobs. Measure 2 1/2 quarts
cut corn. Combine corn with onions, green and red bell peppers, celery,
white vinegar, water, sugar, mustard seeds, salt, celery seeds and turmeric
in large kettle. Simmer, uncovered, 20 minutes. Pack into hot sterilized
jars, leaving 1/4-inch head space. Make sure vinegar solution covers
vegetables. Adjust lids and process in boiling water bath 15 minutes.

Makes 6 to 7 pints

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cornish Under Roasted Potatoes


Categories: Vegetables, Side dish, Mark's
Servings: 1

4 lg Potatoes, quartered
1 md Onion, chopped
1 ea Salt & pepper to taste

Scrub & peel potatoes if you like. Quarter them & place in a pot. Cover
with water. Bring to a boil & remove from heat.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (106 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Heat 2 tb oil in a roasting pan. Add onions & fry quickly for a couple
of minutes. Baste each potato well. Half fill the pan with water that
cooked the potatoes. Sprinkle with salt & pepper. Cover & roast at 350F
for 45 minutes.

Remove the lid & roast for a further 15 minutes or until the water has
evaporated. Serve with your favourite roast.

Adapted by Mark Satterly from a traditional recipe

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Country Life Tofu Cheesecake


Categories: Desserts, Vegetarian, Vegan
Servings: 8

-----------------------------------CRUST-----------------------------------
5 c Finely ground granola
1/4 lb Soy margarine

----------------------------------FILLING----------------------------------
1 c Soymilk; -OR-
1 c -Dry Soyagen AND
1 c -Water
20 oz Tofu
1/2 c Dry fructose
1/2 c Refined soy oil
1 tb Vanilla extract
1 ts Almond extract
2 ts Arrowroot powder

----------------------------------TOPPING----------------------------------
3/4 c Apple juice concentrate
3 tb Arrowroot powder
6 c Fresh strawberries

Blend granola and margarine together in bowl. Spread in oiled pie plate
and bake at 350F for 5 min. Blend filling ingredients in blender until
smooth. Pour into pie crust. Bake at 350F for 20 min. Mix 1/2 c of juice
concentrate with arrowroot. Simmer strawberries with 1/4 c of juice
concentrate. Add arrowroot mixture and simmer for 15 min more. Pour

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (107 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

topping over cheesecake and cool before slicing.

From "The Vegetarian Times Cookbook."

Posted by Theresa Merkling.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Couscous Patties:


Categories: Vegetarian, Grains, Vegan
Servings: 30

10 oz Couscous
6 Green chillies
1 1" piece of ginger
Salt; to taste
2 ts Vegetable oil
1 ts Mustard seeds
1/2 c Urad dahl
3 Dry red chillies
Curry leaves (2-3 sprigs)
2 tb Coconut (optional)

You will be able to get mustard seeds, curry leaves and urad dahl in any
local Indian store.

Save about 2 tsp of urad dahl and soak the rest of the urad dahl in water
for about an hour. After an hour, grind the urad dahl, green chillies and
ginger to the consistency of pancake batter and keep aside.

In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp urad dahl
(that was saved), the curry leaves and the red chillies (after cutting them
into fine pieces). When the mustard seeds start spluttering and the urad
dahl starts turning golden brown, add 3 1/2 cups of water and the urad dahl
batter, mix well and close the pan. When the water starts boiling, add
salt. (The batter already added will tend to form clusters- Don't worry -
Can be fixed later) Add the couscous and mix thoroughly (use a potato
masher and get rid of any clusters by mashing them well). After the mixture
has solidified, (This should not take more than 5-10 minutes) take the pan
out of the heat and let cool.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (108 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

After the mixture has cooled, take a small portion of the mixture and make
into a patty and set aside. (You can use some water and/or oil to make the
patties if the batter is too sticky) The amounts mentioned in this recipe
should yield about 30 patties. Serve with sphaghetti sauce or any spicy
chutney.

WARNING: If you don't like spicy food, reduce the number of green and red
chillies.

From: rsubrama@magnus.acs.ohio-state.edu (Revathi Subramanian)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Couscous Stuffed Eggplant


Categories: Main dish, Vegetarian
Servings: 4

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.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (109 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Fill each eggplant shell with the skillet mixture. Bake for 35 to 40
minutes.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cracked Wheat Bread


Categories: Breads
Servings: 1

1/2 c Cracked wheat


1 1/2 c Boiling water
1 pk Dry yeast
1/3 c Warm water
1/4 c Shortening
1 1/2 ts Salt
2 tb Molasses
2 tb Honey
1 c Warm water
1 c Wholewheat flour
4 c All-purpose flour

Cook cracked wheat in the boiling water for 10 minutes, till all the water
is absorbed. Dissolve yeast in 1/3 c of warm water & let proof. Stir
together shortening, salt, molasses, honey & the rest of the water & add
to cracked wheat. Stir in the flours a little at a time. When the dough
is stiff, turn out onto a floured board & knead for 10 minutes, use extra
flour if necessary. Shape into a ball, place in oiled bowl, cover & let
rise till doubled. Punch down & shape into 2 loaves. Let rise till
doubled. Bake at 375F for 30 to 35 minutes. Cool on racks.

"Beard on Bread"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cranberry Pear Pie


Categories: Vegetarian, Desserts, Holiday, Vegan
Servings: 8

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (110 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 c Cranberries
- (fresh or frozen)
1 c Maple syrup
1 lb Pears; peeled, cored and cut
-into 1/4 inch pieces
1/2 c Walnuts or pecans
4 1/2 ts Cornstarch; dissolved in:
2 tb -Cold water
1 pn Salt
1 ts Cinnamon
1 Unbaked vegan pie crust
Strips of dough
-For lattice top

Combine cranberries, syrup and pears in saucepan and bring to a boil.


Simmer, stirring occasionally, for 3-4 minutes, or until cranberries pop.
Stir in cornstarch mixture, and simmer for 1 minute, or until thickened.
Stir in nuts. Allow mixture to cool, then spoon into pie shell. Arrange
lattice strips of pie pastry on top. Bake in the upper third of a preheated
425 deg. F. oven for 40 minutes, or until pastry is golden and filling is
bubbling.

"The Fund for Animals", P.O. Box 770243, Houston, TX 77215

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cranberry Fruit Nut Bread


Categories: Breads, Vegetarian, Vegan
Servings: 12

1 c Cranberries, chopped
- (fresh or frozen)
1/2 c Chopped nuts
1 tb Grated orange peel
2 c Whole wheat pastry flour
1 c Sugar or Date sugar
1 1/2 ts Baking powder
1 ts Salt (optional)
1/2 ts Baking soda
2 tb Shortening or applesauce

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (111 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3/4 c Orange juice


1 Egg, well beaten
-=OR=- Egg replacer

Preheat oven to 350F. Generously grease and lightly flour a 9x5x3 inch loaf
pan (I USED A NONSTICK PAN). Prepare cranberries, nuts, and orange peel.
Set aside. In a bowl mix together flour, sugar, baking powder, salt, and
soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing
just to moisten. Fold in cranberries and nuts. Spoon into prepared pan.
Bake 60 minures or until wooden pick inserted into center comes out clean.
Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store
overnight. Makes 1 loaf.

FROM: DEBORAH HAYES (TGNJ44B)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cranberry Pear Pie


Categories: Vegetarian, Desserts, Holiday, Vegan
Servings: 8

3 c Cranberries
- (fresh or frozen)
1 c Maple syrup
1 lb Pears; peeled, cored and cut
-into 1/4 inch pieces
1/2 c Walnuts or pecans
4 1/2 ts Cornstarch; dissolved in:
2 tb -Cold water
1 pn Salt
1 ts Cinnamon
1 Unbaked vegan pie crust
Strips of dough
-For lattice top

Combine cranberries, syrup and pears in saucepan and bring to a boil.


Simmer, stirring occasionally, for 3-4 minutes, or until cranberries pop.
Stir in cornstarch mixture, and simmer for 1 minute, or until thickened.
Stir in nuts. Allow mixture to cool, then spoon into pie shell. Arrange
lattice strips of pie pastry on top. Bake in the upper third of a preheated
425 deg. F. oven for 40 minutes, or until pastry is golden and filling is

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (112 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

bubbling.

From The Fund for Animals, P.O. Box 770243, Houston, TX 77215

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Creamy Green Garlic Dressing


Categories: Dressings, Sauces, Salads, Vegan, Sass
Servings: 1

8 lg Roasted garlic cloves


- peeled
1/2 c Minced parsley, packed tight
2 tb Finely chopped shallots
1/2 c Olive oil
2 oz Silken tofu; mashed
2 -to
3 tb White wine vinegar
1/2 ts Sea salt; or to taste
2 tb -Water, or more as needed

NOTE: To roast garlic, peel off as much papery skin from each large head
of garlic as will come off easily while still keeping the head intact.
Brush each head liberally with 1 teaspoon olive oil. Place in a small,
shallow baking dish in the toaster oven and roast at 375 F until the
outside is lightly browned and the innermost cloves are soft, about 20
minutes. Refrigerate in a sealed container for up to 2 weeks.

DRESSING: In a blender or food processor, combine all of the ingredients


and process until smooth, adding water as required to create a slightly
thick consistency.

Use immediately or refrigerate in a tightly sealed container for up to 1


week. Bring to room temperature before using and reblend, if necessary.

Makes 1 cup

Lorna Sass, "Recipes from an Ecological Kitchen"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (113 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Creamy Green Garlic Dressing


Categories: Dressings, Sauces, Salads, Vegan
Servings: 1

8 lg Roasted garlic cloves


- peeled
1/2 c Minced parsley, packed tight
2 tb Finely chopped shallots
1/2 c Olive oil
2 oz Silken tofu; mashed
2 -to
3 tb White wine vinegar
1/2 ts Sea salt; or to taste
2 tb -Water, or more as needed

NOTE: To roast garlic, peel off as much papery skin from each large head
of garlic as will come off easily while still keeping the head intact.
Brush each head liberally with 1 teaspoon olive oil. Place in a small,
shallow baking dish in the toaster oven and roast at 375 F until the
outside is lightly browned and the innermost cloves are soft, about 20
minutes. Refrigerate in a sealed container for up to 2 weeks.

DRESSING: In a blender or food processor, combine all of the ingredients


and process until smooth, adding water as required to create a slightly
thick consistency.

Use immediately or refrigerate in a tightly sealed container for up to 1


week. Bring to room temperature before using and reblend, if necessary.

Makes 1 cup

Source: Recipes from an Ecological Kitchen


- by Lorna J. Sass
ISBN: 0-688-10051-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Creamy Lemon Tart Pudding

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (114 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Desserts, Vegetarian


Servings: 1

10 1/2 oz Package silken tofu


3/4 c Fresh lemon juice
2 tb Arrowroot powder/cornstarch
1 c Fructose/sugar

Blend together all the ingredients in a blender till smooth. Adjust


sweetener to taste.

Cook mixture on the stove top. Bring to a boil on low heat, stiring
constantly till thickened. When thickened, pour mixture into individual
serving dishes & chill till firm.

"Vegetarian Times" March, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Creamy Spinach Soup (Lf)


Categories: Low-fat, Vegan, Soups, Mcdougall, To try
Servings: 4

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

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (115 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

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

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Creole Beans & Rice


Categories: Main dish, Vegetarian
Servings: 4

3 c Red kidney beans, cooked


1/2 ts Cayenne pepper
1/4 ts Allspice
3 ea Scallions
1 ea Cucumber, peeled & sliced
2 ea Tomatoes, chopped
3/4 c Fresh parsley
1/4 c Vegetable oil
3 1/2 tb Cider vinegar
1 ds Tabasco oil
3 tb Vegetable oil
1 lg Onion, chopped
4 ea Garlic cloves, minced
3 ea Celery stalks, chopped
1 lg Carrot, diced
2 ea Green peppers, chopped
1/3 c Tomato paste
1 ts Cider vinegar
1 1/2 ts Brown sugar

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (116 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Dijon mustard
1 pn Salt
2 ts Oregano
1/8 ts Cayenne
1/8 ts Allspice
2 1/2 c Rice, cooked

Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar,


tabasco with the cayenne & allspice to make the salsa.

Saute onions & garlic in remaining oil for 2 to 3 minutes. Add celery &
carrots & cook for another 2 minutes. Add pepper & continue to saute till
the vegetables are tender.

Whisk together the tomato paste with 1/4 cup of red wine, cider vinegar,
sugar, mustard, herbs & spices. Add to the vegetables. Combine the beans
with the vegetables & stir thoroughly, Simmer for 30 minutes.

Layer the saute mixture with the hot rice & salsa & serve.

"New Recipes From Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Crisp Split Peas


Categories: Appetizers, Snacks, Legumes, Vegetarian, Vegan
Servings: 4

1 c Yellow split peas


2 ts Baking soda
Vegetable oil
-- for deep-frying
1/2 ts Chili powder
1/2 ts Ground coriander
1 pn Ground cinnamon
1 pn Ground cloves
1 ts Salt

Rinse and sort the peas, then place in a large bowl and add enough cold
water to cover. Stir in baking soda. Let soak overnight.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (117 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Drain peas, rinse several times in cold water and drain thoroughly. Let
stand at least 30 minutes, then spread out on paper towels and let dry
thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to
350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65
seconds. Add peas, a portion at a time, and cook until golden. (Be
careful when cooking peas; even when completely dry, they often cause oil
to bubble to top of pan.) Remove peas from hot oil with a slotted spoon
and drain on paper towels.

Turn cooked peas into a small bowl. Sprinkle with chili powder,
coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture.
Cool completely; store in an airtight container until ready to serve.

Makes about 1-3/4 cups.

Source: The Book of Appetizers by June Budgen (HP Books/Price Stern Sloan)
Typographical errors courtesy of: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Crispy Bean Curd Cubes with Peanut Dipping Sauce


Categories: Vegetarian, Appetizers, Hom
Servings: 4

3/4 lb Bean curd (tofu)


- cut into 1-inch cubes
1 1/4 c Peanut oil; for deep-frying

-----------------------------------SAUCE-----------------------------------
1 oz Roasted peanuts
1 tb Sugar
2 tb Water
2 ts Chinese white rice vinegar
-OR- cider vinegar
1 tb Finely chopped cilantro
1/2 ts Salt
1/2 ts Chili oil

Combine the sauce ingredients together in a small bowl and set aside.

Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (118 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

smokes. Deep-fry the bean curd cubes in two batches. When each batch of
bean curd cubes is lightly browned, remove and drain well on paper towel.

Arrange the bean curd cubes on a platter and serve the peanut sauce
separately as a dipping sauce.

Ken Hom, "Asian Vegetaraian Feast"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Croquettes De Couscous Et Pois Chiches


Categories: French, Vegetarian, Vegan
Servings: 24

2/3 c Hulled, raw sunflower seeds


- (optional)
2 c Cooked and drained chickpeas
1 c Uncooked couscous
1/2 c Tomato juice
1/2 c Dry red wine
3 tb Soy sauce
2 tb Dijon mustard
2 tb Red wine vinegar
2 ts Dried rosemary
1 ts Dried thyme
1/2 ts Black pepper
3 tb Minced fresh parsley
3 Garlic cloves; pressed
1 tb Olive oil

(Couscous-Chickpea Croquettes)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
If using sunflower seeds, preheat oven to 350 degrees. Spread seeds on a
baking tray. Remove any shells or discolored seeds. Bake to 5-7 min., until
seeds smell nutty and darken slightly. Grind seeds in a food processor for
30 seconds until coarsely chopped. Add chickpeas and process until well
mixed. Keep mixture in the food processor. In a heavy, 1 qt. pot, combine
couscous, tomato juice and red wine. Stir and bring to a boil. Lower heat,
cover and simmer for 2-3 min., until couscous has absorbed all the liquid.
Let sit 5 more minutes. Add cooked couscous to chickpea mixture along with
remaining ingr. except oil. Mix well, stopping the processor and scraping

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (119 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

down the sides once or twice, until smooth. Lightly oil your hands. Shape 2
to 3 . Tbl. of chickpea mixture between your hands to form a ball. Repeat
with remaining mixture until you have 24 balls. Flatten balls to form
patties about 2" wide and 1/2" thick. Brush croquettes with olive oil and
place on a lightly oiled baking tray. Bake for 15 min, turn the croquettes
over, bruth with oil and bake another 10-12 min. Makes 24 2" croquettes.
These may be served in a sandwich, as an appetizer or as a main dish with
pasta and tomato sauce.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Crusty French Bread


Categories: Breads
Servings: 1

1 tb Dry yeast
1/2 c Warm water
1 ts Salt
2 tb Vegetable oil
1/4 ts Sugar
3 c White flour
Cornmeal

In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil &
sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour.
Combine 1/2 c flour with the other ingredients. Set side in a warm area
for 15 to 20 minutes.

Flour a board with the rest of the flour & turn out the dough. Knead till
it is no longer sticky. Flatten it with the palms of your hands. Fold in
half & in half again. Roll until it is 10 1/2 inches long. Sprinkle
cornmeal on a cookie sheet & set the dough. Use a brush to oil the
surface. Slash the top of the dough with a sharp knife & allow to proof
for 30 minutes or so.

Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the
surface with water, using a brush. Continue to bake for 30 to 35 minutes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (120 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Anne Lerner, "Breads You Wouldn't Believe"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Crusty Garlic Bread


Categories: Breads
Servings: 1

1 tb Dry yeast
1 c Warm water
1 ts Salt
2 tb Vegetable oil
6 ea Crushed garlic cloves
4 c Unbleached white flour
3 tb Wheatgerm

Dissolve the yeast in the water in a bowl. Add salt, oil & garlic. Stir
in 3 c flour & wheatgerm. Mix with a fork.

Sprinkle 1/4 c flour on a board & turn out the dough, coating it with the
flour. Then knead, adding another 1/4 c flour gradually. Knead for a
couple of minutes. Let rise till it has doubled in size. Punch down &
let it rest for a while. Roll the dough into a 13 inch length.

Set the bread on an oiled sheet. Let proof for 20 minutes. Preheat oven
to 375F & bake for 45 to 55 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Crusty Rye Bread


Categories: Breads
Servings: 1

2 c Rye flour
1 tb Dry yeast
1/2 c Warm water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (121 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Salt
2 tb Vegetable oil
2 tb Cider vinegar
1/2 c Unbleached white flour

In a deep bowl, measure our the rye flour. Make a well in the centre.
Dissolve the yeast in the water & add to the bowl. Add salt, oil &
vinegar. Stir vigorously. Add the white flour. Knead well till the
dough is pliable.

Form into a round bread. Use a brush to oil the surface & set in a 9"
round pan. Allow to double in size.

Preheat oven to 350F & bake for 1 hour 15 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Cumin Nan


Categories: Grill, Indian, Breads
Servings: 6

2 c All purpose flour


1 ts Active dry yeast
1 tb Sugar
1 ts Salt, optional
3 ea Garlic cloves, minced
1 tb Cold pressed corn oil
1/3 c Packaged mash potato flakes
1 ts Whole cumin seeds, toasted
1 c Warm water
-----------Glaze------------
1 tb Corn oil
2 ea Garlic cloves, minced

Combine all ingredients except water & glaze in a food processor & process
for 30 seconds. Gradually add water while the machine is running. Process
in short bursts till a thick ball is formed. Remove & knead for 5
minutes. Use flour as needed to prevent sticking. Cover dough with a
damp cloth & let rise in a warm dark place for 15 to 20 minutes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (122 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Prepare grill & cover to buld up an intense heat. Cut dough into 6
portions. roll each piece into a circle 8" in diameter & as thin as a
flour tortilla. Brush each piece with glaze & place glaze side down on
the grill. Cover & allow to bake for 5 minutes. Brush tops with glaze,
flip & allow other side to brown.

PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg Sod.; 3g
Fiber.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Curried Almonds


Categories: Appetizers, Snacks
Servings: 4

8 oz Blanched almonds
2 tb Mango chutney
1 ts Turmeric
1 ts Curry powder

Heat oven to 350F.

Mix together the mango chutney, turmeric & curry powder. Mix in the
almonds, ensuring that they become well coated. Spread them on a
non-stick baking sheet. Bake for 10 minutes. Spread them no plates to
cool.

Store almonds in covered containers & add them to salads or serve with
drinks.

Gail Duff, "A Book of Herbs & Spices"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Curried Cauliflower & Potatoes (Aloo Gobi)


Categories: Curries, Main dish, Vegetables

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (123 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Servings: 5

2 ea Hot green chilies, minced


1 ea 1/2" piece of ginger root
1 ts Cumin seeds
1 ts Black mustard seeds
4 tb Ghee
3 md Potatoes, diced
1 md Cauliflower in florets
2 md Tomatoes, diced
1/2 ts Turmeric
2 ts Coriander
1/2 ts Garam masala
1 ts Brown sugar
1 ts Salt
3 tb Coarsely chopped coriander

Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl.
Heat ghee in a large pot. When hot, add the spices. When the mustard
seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes
or so.

Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half
the minced coriander. Mix well, cover & gently heat for 15 minutes. If
the vegetables start to stick, add a few drops of water. Top with
remaining coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Curried Carrot Soup


Categories: Soups, Vegetarian, Appetizers
Servings: 8

1 md Onion, chopped
2 tb Olive oil
1 lb Carrots, chopped
2 ea Garlic cloves, chopped
1/2 ts Yellow mustard seed
1/2 ts Turmeric

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (124 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Ginger
1/2 ts Cumin
1/4 ts Cinnamon
1/8 ts Cayenne
1 tb Lemon juice
1 c Water
3 tb Ghee
3 tb Flour
4 c Soy milk, water
1 tb Honey or other sweetener

Saute onion in olive oil till golden. Add carrots, garlic, spices & lemon
juice. Cook for 2 to 3 minutes, stirring constantly. Add water, cover
pan tightly & simmer until the carrots are tender, about 20 minutes.

Puree in a blender. Add small amounts of soy milk or water if necessary.

In a pot, melt ghee & add flour. Cook for 2 minutes, stirring often. Add
the rest of the soy milk & sweetener. Cook stirring until the sauce is
very hot.

Combine sauce with puree. Heat for 10 minutes & then serve.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Curried Lentil Pie


Categories: Main dish, Vegetarian
Servings: 8

Pastry for 2 crust pie


2 tb Oil
1 lg Onion, chopped
2 ea Garlic cloves, chopped
1 md Potato, diced
1 md Carrot, sliced
1 sm Green bell pepper, diced
1 tb Coriander powder
1 ts Cumin powder
1 ts Ginger powder

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (125 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Turmeric
1 c Green lentils
2 c Water
2 tb Tomato paste
Salt & pepper

In a large pot, heat oil. Fry onion & garlic for a couple of minutes.
Add potatoes, carrots & bell pepper & continue to fry for a few more
minutes, stirring occasionally. Add spices & stir fry for a couple of
seconds. Add lentils & tomato paste , stir quickly & add water. Cover,
raise heat & bring to a boil. Reduce heat & simmer gently for 30 minutes.
Add salt & pepper. Check the water levels & lentil consistency. Cook for
another 15 minutes if lentils are not cooked. Remove from heat & let cool
slightly. The mixture should be moist but not swimming in water.

Roll out the pastry & line a 9" pie plate. Add the filling & cover with
remaining pastry. Bake at 400F/200C for 30 to 40 minutes until the pastry
is browned. Serve with chutney, chili sauce & a salad. Good cold.

Very loosely drawn from "Entertaining with Cranks"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Curried Lentils with Spinach


Categories: Main dish, Curries, Vegetarian
Servings: 4

1 c Lentils
1 tb Olive oil
2 ea Garlic cloves, minced
1/2 lb Spinach leaves, washed,
-- stemmed & chopped
14 oz Can plum tomatoes
2 tb Tamari
2 ts Curry powder
1/4 ts Grated ginger
1/4 ts Cinnamon
1/4 ts Nutmeg

Wash lentils. Cook till tender but firm. Heat olive oil in large pot &
when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (126 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

they wilt. Add lentils & rest of ingredients. Cover & simmer for 15
minutes. Serve over rice.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Curried Potatoes with Eggplant (Aloo Baigan Sabji)


Categories: Vegetables, Curries
Servings: 5

1 ea 1/2" piece of ginger root


2 ea Minced green chilies
1/4 c Shredded unsweetened coconut
1/2 ts Garam masala
4 tb Ghee
1 ts Black mustard seeds
1/2 tb Whole cumin seeds
1/8 ts Asafetida
6 md Potatoes, boiled & cubed
1 ts Turmeric
1 tb Coriander
1 sm Eggplant in 1" cubes
1 ts Salt
3 tb Fresh coriander, chopped
1 tb Lemon juice

Combine ginger, green chilies & coconut in blender with 1/3 cup of water
till smooth. Add garam masala & pulse for a few seconds. Set aside.

Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds.
Stir in the asafetida & almost immediately put in the potatoes. Stir fry
for 5 minutes Then pour in the mixture from the blender. Add the
turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very
gently so as not to break the vegetables.

Reduce heat & fry very gently until the liquid has evaporated. Mix in
lemon juice & remaining coriander greens & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (127 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Curried Sesame Sauce


Categories: Appetizers, Snacks
Servings: 1

1 c Water
2/3 c Tahini
1 tb Curry powder
2 tb Soy sauce

Put all ingredients in a small pot & simmer. Stir constantly. Cook for 5
or 6 minutes or till mixture thickens. Remove from heat, cover & let sit
for a while. Store left overs in fridge.

Makes 2 cups. Serve on mashed potatoes, biscuits, pasta or vegetables.

"Vegetarian Times" October, 1991.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Curried Spinach & Chick Pea Soup


Categories: Soups, Appetizers, Vegetarian
Servings: 8

2 tb Vegetable oil
2 ea Garlic cloves, minced
1 md Carrot, grated
1/4 c Raw barley
1 ea Bay leaf
2 1/2 c Stock
4 c Cooked chick peas
3/4 lb Spinach, steamed & chopped
1 sm Zucchini, diced
1 1/2 ts Favourite curry powder
1/4 ts Thyme
1/4 ts Cumin
Salt & pepper
2 c Stock

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (128 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Lemon juice

Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2
1/2 c stock. Bring to a boil, cover & simmer for 15 minutes. Puree half
the chick peas & add to the pot with the spinach, zucchini & seasonings.
Simmer covered for another 10 minutes. Add the rest of the chick peas,
the remaining stock & lemon juice. Simmer gently for another 15 minutes
until the barley is tender.

Adapted from Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Curried Whole Chick Peas (Chole)


Categories: Curries, Vegetarian, Main dish
Servings: 6

1 1/4 c Chick peas


5 1/2 c Water
1 ea Bay leaf
5 tb Ghee
1 ea 2" cinnamon stick
6 ea Black peppercorns
1/2 ts Black cardamom seeds
8 ea Whole cloves
1 tb Whole cumin seeds
1 tb Grated ginger
1 ts Minced green chili
1 ts Turmeric
1 1/2 ts Hungarian paprika
1 tb Coriander
1/2 ts Cayenne
1/8 ts Asafetida
1 ea Large tomato, diced
1 ts Salt
3 tb Lemon juice
3 tb Coarsely chopped coriander

Rinse the chick peas & soak them. Drain well. Add the chick peas to the
water with the bay leaf & a small amount of ghee. Bring to a boil &
simmer for 1 hour. Drain & reserve the liquid.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (129 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom,
cloves & cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the
ginger root, chilies & fry till browned. Remove from heat & sprinkle in
the turmeric, paprika, coriander, cayenne & asafetida. Return to heat &
add diced tomato. Stir fry for 4 to 5 minutes.

Stir in salt, chick peas, 1/2 cup of reserved cooking water & lemon juice.
Simmer till the liquid has appreciably thickened. Sprinkle with the
crushed spices & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Dairy-Free Pasta "Cheese" Sauce


Categories: Vegetarian, Vegan, Sauces
Servings: 4

1/2 c Minced green onions


2 tb Olive oil or water for
-sauteeing
1 tb Whole wheat pastry flour
3 tb Nutritional yeast
1 1/2 To 2 cups water
2 tb Sesame tahini
2 ts "chicken"-flavored vegetable
-broth or light miso
1/2 c Soymilk
Fresh ground pepper to taste
Ground rock salt

1. Heat green onions and olive oil or water in a medium skillet and
sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional
yeast and slowly add water, whisking to combine ingredients into a smooth
sauce. Stir in tahini and vegetable broth.

2. Whisking continuously, allow sauce to cook over medium heat until it


begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking
continuously until it is thick and bubbly. Season with freshly ground black
pepper and ground rock salt, if desired.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (130 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Yields 1 1/2 to 2 cups of sauce, enough for one pound of pasta.

Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1
pound of thin green pasta.

From _American Vegetarian Cookbook_ by Marilyn Diamond

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Date Muffins


Categories: Muffins, Vegetarian, Mark's
Servings: 12

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

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (131 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Deep Fried Tofu with Plum Sauce


Categories: Appetizers, Vegetarian
Servings: 16

1 lb Firm tofu
1/2 c Sesame seeds
2 tb Cornstarch
3 tb Whole-wheat flour
1/4 c Vegetable oil
1 1/2 lb Red plums, pitted, peeled &
-- chopped
3/4 c Sugar
1 tb Soy sauce
1 tb Teriyaki sauce
2 ea Garlic cloves, chopped
Water to cover

Cut tofu into 1" squares. Mix together sesame seeds, cornstarch & flour.
Roll tofu in sesame mixture till well coated. Heat oil in skillet till
hot. Fry squares till well browned. Drain on paper towels & set aside.

Place the rest of the ingredients in a pot. Add just enough water to
cover by 1/2". Bring to a boil then simmer for 20 minutes. Blend till
smooth. Pour into a serving bowl.

To serve, place toothpicks in tofu cubes. Arrange on a platter & serve


warm with the sauce.

Jack Santa Maria, "Chinese Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Deep-Fried Tofu


Categories: Main dish, Vegetarian
Servings: 6

--------------------------FORMATTED BY S.GRABOWSKI--------------------------
1 lb Tofu, cut in 1/2 inch cubes
1/2 c Wheat germ
3 tb Cornstarch

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (132 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Vegetable oil for deep fry


Soy sauce ->OR<-
Sweet and sour sauce

1) Roll the tofu cubes in the wheat germ mixed with cornstarch. Heat the
oil to 350F on a deep-fat frying thermometer.
2) Fry the cubes, a few at a time, in a basket in the hot oil. Drain on
paper towels and keep warm while making the remainder.
3) Serve with soy sauce or sweet and sour sauce dip.
From The New York Times New Natural Foods Cookbook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Deep-Fried Yellow Bean Paste (Baa Yir)


Categories: Appetizers, Thai, Vegetarian, Vegan
Servings: 3

4 oz Dried moong beans


-- soaked in water for 30
-- minutes, and drained
1 tb Plain flour
2 ts Red curry paste
1 tb Light soy sauce
1 ts Sugar
2 Kaffir lime leaves
- rolled into a cigarette &
- finely sliced into slivers
Oil; for deep-frying

---------------------------------THE SAUCE---------------------------------
4 tb Sugar
6 tb Rice vinegar
1/2 ts Salt

In a mortar pound the drained moong beans to form a paste. Add the other
ingredients in turn, stirring well. Pluck a small piece of the paste and
form into a ball the size of a walnut. Do not mould too tightly.
Deep-fry the balls until golden brown, drain and serve with the thick
sweet sauce below.

THE SAUCE: Gently heat the three ingredients until the sugar dissolves.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (133 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Allow to cool before serving.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Deep-Fried Bean Curd Stir-Fried with Mushrooms and Broccoli


Categories: Vegetarian, Vegan, Chinese
Servings: 4

1 1/2 Cakes bean curd


Vegetable oil
-- for deep-frying
6 md Chinese dried mushrooms
1 md Onion
8 oz Broccoli
3 tb Vegetable oil
3 sl Ginger root
4 tb Vegetarian stock

-----------------------------------SAUCE-----------------------------------
2 tb Light soy sauce
1 tb Hoisin sauce
2 ts Chili sauce
1 ts Sugar

Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in hot
oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and
yellow. Drain thoroughly. Soak the mushrooms in boiling water for half
an hour. Drain. Discard the stems and cut the caps into halves. Cut the
onion into thin slices. Break the broccoli into individual florets and
cut the stem into 1-inch wedges.

Heat the vegetable oil in a large frying pan or wok. When hot, add the
onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil
for 2 mintues, to season the oil. Add the broccoli and stock and continue
to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes.
Uncover the pan or wok, pour the sauce ingredients over the contents, and
continue to turn and stir-fry all ingredients together for a further 1-1/2
minutes. Serve with rice and other dishes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (134 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Source: New Chinese Vegetarian Cooking by Kenneth Lo


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Devil's Food Cake


Categories: Cakes, Vegetarian
Servings: 1

1 3/4 c All purpose flour


3 ts Cocoa powder
1/2 ts Salt
1 ts Baking soda
1 1/2 ts White vinegar
1 c Water
1 1/2 ts Vanilla
6 ts Vegetable oil

Sift dry ingredients into a bowl. Add the liquid in order, stirring well
after each addition. Mix until smooth. Bake at 350F for 35 minutes in a
square pan.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Dhansak
Categories: Indian, Main dish, Curries, Vegetarian
Servings: 4

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

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (135 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

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"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Dipping Sauce


Categories: Appetizers, Sauces
Servings: 1

1 tb Tamari soy sauce


1 ts Dark sesame oil
1 ts Rice vinegar
1/4 ts Chili oil
1/4 ts Honey
1 tb Water

Combine all ingredients in a bowl. Will keep indefinitely if stored in


the refrigerator.

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (136 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Dolma Ici Zeytinyagli (Rice Stuffing for Vegetables)


Categories: Turkish, Main dish, Vegetarian, Vegan
Servings: 1

1/2 lb Long grained rice


1/2 c Olive oil
1 c Water
1 lg Tomato
1 md Onion
Few sprigs dill & parsley
1 oz Pine nuts (pignoli)
1 ts Sugar (more to taste)
1 pn Thyme
Salt and pepper
1 oz Currants

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made


with olive oil and served as a cold vegetable dish.

Slice onion very finely, skin and roughly chop tomato and wash the rice
until the water runs clear. Heat the olive oil in a deep pot and fry the
onion until it becomes soft. Add the tomato, pine nuts, currants, sugar,
thyme and season and then stir in the drained rice and fry them together
for two or three minutes. Cover with just enough water to come half an
inch above the the level of the rice and then boil out the water and steam
for a few minutes until the rice mixture is dry. Allow to cool. Stuff
veggies with mixture, arrange in a flat roasting pan, cover each one with
its lid (after insides are scooped out and sprinkled w/ salt). Pour around
them enough water to come half-way up their sides. Bake in a 350 oven for
45 min. or until they are well cooked through & soft, but have not lost
their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2
pounds of peppers.

Recipe from "Home Book of Turkish Cookery" by Venice Lamb.

Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Dolmadakia (Stuffed Grapeleaves with Rice)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (137 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Appetizers, Greek, Vegetarian, Vegan


Servings: 75

16 oz Grape leaves
3/4 c Extra virgin olive oil
3 Onions; more if desired
(shredded or minced finely)
1 3/4 c Rice
1 Lemon, juiced
- or more, to taste
Dill; very finely chopped
1 3/4 c -Hot water
3/4 ts Salt
1/4 ts Pepper

Sautee the onion with half the oil. Add the rice and let cook for a few
minutes. Add the dill, the hot water and salt and pepper. Boil for about 5
minutes. Let it cool.

Steam the grape leaves and rinse with plenty of water in a collander.

Wrap the rice mixture with the grape leaves. This is the most difficult and
time consuming part, although after you are through it a couple of times
you enjoy it the most. It is better if two people work on it
simultaneously, talking, joking etc. You want to make them small in size
(about 1-2 inches.) Do not hesitate to cut big leaves in half. Discard the
central stem of these leaves and if you can reduce (with a sharp knife) any
other tough stems it would be good. You want to wrap the rice very tightly.
You place the rice in one end, fold from the short end and the two sides
and then roll while pushing the rice downwards to pack it really tight. You
have to do it a couple of times to understand. If they are not tightly
packed they will unroll later. Also be careful to wrap totally, do not
leave any holes.

You arrange the dolmadakia in a casserole, tightly. Make more than one
layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of
hot water. Cover them with a plate or something to keep them in place. Let
them simmer for 35 minutes.

Serve then cold, with strained yogurt or taramosalata. Enjoy.

Georgios

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (138 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Posted by: rika@informix.com (Rika Tsitsinia)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)


Categories: Greek, Appetizers, Vegetarian, Vegan
Servings: 60

3/4 c Olive oil


1/2 sm Onion; chopped
8 Scallions; chopped fine
2 lg Garlic cloves; chopped
1 c Raw long-grain rice
1 bn Fresh dill; chopped
1/2 bn Fresh parsley; chopped
1 1/2 Lemons (or more), juice only
Salt & freshly ground pepper
1 c Hot water
1 lb Jar grapevine leaves

Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute
for about 5 minutes, until soft and transparent. Add the garlic and cook
for a few minutes, then add the rice, dill, parsley, lemon juice, salt,
pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot
water. Cover and simmer about 5 minutes. Remove from the heat and cool.

Meanwhile, carefully remove the grapevine leaves from the jar, leaving the
brine in the jar. Wash grapevine leaves thoroughly and drain, then with a
sharp knife cut the heavy stems from the leaves. (If using fresh
grapevine leaves use the same procedure, parboiling leaves for 5 minutes
when not tender, then drain.) Line an enameled pan with a few heavy
grapevine leaves and set aside. To stuff a grapevine leaf, put it on your
working surface rough side up and stem end near you, and place a
teaspoonful of the rice mixture near the stem end. Using both hands, fold
the part of the leaf near you up and over the filling. Then fold the
right side of the leaf over the filling, then the left side, and roll
tightly and back away from you and toward the pointed end of leaf. Place
the "dolma", seam side down, in the prepared pan. Continue stuffing
grapevine leaves until the mixture has been used. (If any grapevine
leaves remain, replace in the reserved brine for future use.) Place an
inverted plate on the dolmades, then add enough water to cover the

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (139 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan,
lower the heat, and simmer as slowly as possible for 1-1/4 hours, then
taste one to see if the rice is tender, and continue cooking slowly if
necessary. Cool, then chill. Serve cold, as an appetizer or as an
entree.

Note: An important variation, particularly in Macedonia and Thrace: add a


few tablespoons of raisins and pine nuts to the filling when adding the
rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2
teaspoons of the filling. However, be consistent to allow them to cook at
the same rate. They may be stored in the refrigerator for a week or so.

Source: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,


New York.
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Domatosoupa Me Spaghetti


Categories: Soup, Greek, Vegetarian, Kaz, Vegan
Servings: 2

455 g Tinned tomatoes, sieved


2 Celery sticks, chopped
1 Onion, chopped
1 Large carrot, chopped
1 Medium potato, diced
60 ml Olive oil
Sea Salt
Black pepper
22 g Wholemeal spaghetti 1" bits

Put the tomatoes in a saucepan Add 1.8l of water Add the celery, onion,
carrot, oil, salt and pepper. Simmer for 30 minutes then add the spaghetti
Serve when the spaghetti is cooked (about 10-15 minutes)

Posted by Kaz Dunkley

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (140 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Domesticated Chick-Pea Dip


Categories: Appetizers, Dips, Untested
Servings: 6

6 Garlic Cloves
1 c Olive Oil
3 c Chick-Peas; Cooked
1/4 ts Black Pepper
1/2 c Lemon Juice

----------------------------------GARNISH----------------------------------
Parsley; Chopped
1 tb Salt

Place the garlic, pepper, olive oil, lemon juice, and salt in a food
processor or blender and puree until the garlic is finely chopped (if
preparing by hand, finely dice and mash the garlic, then mix with the other
ingredients). Add the chick-peas and continue mixing to a smooth paste.
Garnish with the chopped parsley. Maybe served at room temperature or
chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or
Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage

Posted by Sandee Eveland in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Drunkard's Noodles (Gueyteow Pad Ki Mow)


Categories: Thai, Vegetarian, Vegan, Pasta, Main dish
Servings: 2

2 tb Oil
1 Garlic clove; finely chopped
2 sm Fresh red or green chilis
-- finely chopped
4 oz Sen yai noodles
1 sm Onion; cut into segments
1 md Tomato; cut into segments
4 Kaffir lime leaves
-- roughly chopped
6 Sweet basil leaves

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (141 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Dark soy sauce


2 tb Light soy sauce
1/2 ts Sugar
1 sm Sweet red or green pepper
-- finely chopped

This is a favourite hangover dish - the chilis kick-start the benumbed


body while the lime leaf refreshes and clears the jaded palate.

In a wok or frying pan/skillet, heat the oil until a light haze appears.
Add the garlic and chilis and fry until the garlic is golden brown. Add
the noodles, stir, add the remaining ingredients and stir well until the
peppers begin to cook but are still al dente. Turn on to a dish.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typos by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Easy Chocolate Cake


Categories: Cakes, Vegetarian
Servings: 1

2 2/3 c Flour
2 ts Baking soda
2/3 c Cocoa powder
2 c White sugar
1 ts Salt
2 c Water
2 ts Vanilla
2/3 c Vegetable oil
2 ts White vinegar

Sift dry ingredients into a bowl. Add liquid. Mix well. Transfer to 13
X 9 X 2-inch pan. Bake at 350F for 35 minutes.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (142 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Easy Tomato Soup


Categories: Soups, Vegetarian, Appetizers, Mark's
Servings: 8

2 md Onions, coarsely chopped


2 tb Olive oil
1 1/2 lb Potatoes, diced
2 ts Oregano
1 ts Basil
2 ts Parsley
1 ts Salt
2 ts Black pepper
28 oz Can tomatoes
7 c Stock

Heat oil in large soup pot. When hot, saute onion for 5 minutes, take
care not to let it brown. Add potatoes and fry for, covered for 3
minutes. Add oregano, basil, parsley, salt & pepper. Cook covered for 2
minutes. Add tomatoes and cook for another 5 minutes. Add the stock,
bring to a boil, reduce heat & simmer for 20 minutes, or until the
potatoes are tender. Check seasonings. Let cool, blend till smooth.
Reheat before serving, but take care not to let it boil.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggless Mayo ("Better 'n Hellman's")


Categories: Vegan
Servings: 1

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

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (143 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

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

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant a la Provencale


Categories: Salads, Vegetarian, Appetizers
Servings: 4

3 lg Eggplants
Coarse salt
Olive oil
2 lb Ripe tomatoes
3 ea Garlic cloves, chopped
2 tb Parsley, chopped
1 tb Lemon juice
1/8 ts Sugar
Salt & pepper
Parsley to garnish

Cut unpeeled eggplants into 1/2" diagonal slices, spread slices onto a
cutting board, sprinkle with salt & press with a plate to get rid of
excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth.

Heat enough olive oil to cover bottom of a large skillet. Fry gently over
medium heat, turning often till tender. Remove from pan & drain.

Plunge tomatoes into boiling water for a few seconds, peel & deseed.
Saute remaining pulp in a little olive oil till soft. Add garlic &

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (144 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from
heat, cool, add lemon juice, sugar, salt & pepper.

Place eggplant in a shallow serving dish or glass bowl. Pour tomato


mixture on top & chill till ready to serve. Garnish with parsley sprigs.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant Bharta


Categories: Indian, Main dish, Vegetarian
Servings: 4

2 md Eggplants, halved
1/2 c Finely chopped onion
2 ea Green chilies, chopped
1/4 ts Salt
1/4 c Cilantro, chopped
1 tb Ghee
1/2 ts Oil

Rub the ghee over the cut side of the eggplant. Roast until the skin is
lightly burned. The eggplant should be completely soft & tender. Peel &
mash the pulp with a potato masher. Mix well with onion, chilis, salt,
cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes.
The mixture should be fairly dry.

Chakravarti & Morizot, "Not Everything we Eat is Curry"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant Lasagne


Categories: Main dish, Pasta, Vegetarian, Vegan
Servings: 6

1 md Eggplant
1/2 Lemon; juiced
Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (145 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Unbleached flour


1/4 c Cornmeal
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
2 tb Oil

---------------------------RICOTTA-STYLE FILLING---------------------------
1 1/2 lb Firm tofu
1/4 c Lemon juice
2 ts Dried basil; -=OR=-
2 tb -Fresh chopped basil
2 ts Honey
1 ts Salt
1 Garlic clove
1 1/2 c Tomato sauce

Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on racks
or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10
min then wipe off with paper towels. While eggplant is standing, mix flour,
cornmeal, oregano, garlic powder and black pepper together in a bowl.
Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on
cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side
or until golden brown.

Ricotta-Style Filling: While the eggplant slices are baking, prepare the
tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic
in food processor to a fine grainy texture like ricotta cheese.

Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven
fried eggplant slices to cover the bottom of the pan. Then spread the tofu
filling over, reserving 1/2 cup for the top. Next, cover the tofu filling
with the rest of the eggplant slices, and pour the remaining tomato sauce
over the top. Arrange reserved tofu mix in small dollops over the top. Bake
about 45 min or until dollops are slightly browned.

Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs


36 g.

FROM: MADELINE HIMY (NFBH49A)

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (146 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant Provencale


Categories: Main dish, French, Vegetarian
Servings: 6

1 1/2 c Uncooked brown rice


1 tb Olive oil
1 pn Saffron
3 c Water
1 1/2 ts Salt
----------------------------
2 tb Olive oil
3 md Eggplants
1/4 c Water
1/4 c Sherry
----------------------------
2 tb Olive oil
3 c Minced onions
1 lg Red bell pepper, minced
1 tb Sherry
1/2 ts Cayenne
2 md Tomatoes, chopped
1/2 c Dried currants
1/2 c Chopped fresh parsley
1/4 ts Black pepper
----------------------------
1/2 c Tomato juice
1/2 c Toasted slivered almonds
Chopped fresh parsely

Cook rice, sauteing it in olive oil & crumbling in the saffron before
adding the water & salt.

Brush a large baking pan with olive oil. Leaving the stems on, slice the
eggplants in half lengthwise & place face down on the pan. Add sherry &
water. Cover tightly with aluminum & bake at 375F till tender, about 45
minutes.

Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add


peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in
tomatoes, currants, parsley & black pepper. Simmer covered for a few
minutes. Combine rice & vegetable mixture.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (147 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

When eggplants are cool enough to handle, gently mash them & push the soft
middle to the side. Mound the rice pilaf on each eggplant half. Pour
tomato juice into baking pan, cover tightly & return to oven to bake about
30 minutes. Serve garnished with almonds & parsley.

"New Recipes From Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant Salad


Categories: Appetizers, Salads, African
Servings: 6

1 lb Eggplant, peeled & cubed


1 lb Tomatoes, chopped
2 ts Hungarian paprika
1 ts Salt
1 ea Garlic clove, minced
Tabasco sauce to taste
4 tb Olive oil

In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2
an hour. Drain & press with a spoon to remove excess moisture.

Combine eggplant & tomatoes with remaining ingredients. Saute in


moderately hot olive oil for 5 minutes. Stir & mash ingredients together
as sauteing. Chill before serving.

"The Africa News Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant Stuffing


Categories: Greek, Vegetarian, Vegan
Servings: 6

3 md Eggplants (1 lb ea.)
1/4 c Olive oil

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (148 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/3 c Chopped scallions


-=OR=- Shallots
1 Garlic clove; sliced (opt.)
1/4 c Chopped fresh parsley
2 tb Chopped fresh fennel or dill
1/2 ts Allspice; more if necessary
1/4 c Dry white wine
2 tb Tomato paste; MIXED WITH:
1/2 c Water
Salt & freshly ground pepper
1/2 c Bread crumbs

Cut the eggplants in half lengthwise. With a small knife, cut away the
eggplant flesh from the skin without breaking the skin (if planning to
stuff the shells, leave 1/4-inch of the flesh with the skin as a firm
base) and set the shells aside. Dice the eggplant flesh and push through
the medium blade of a meat grinder as quickly as possible to avoid
discoloration. (Or the eggplant may be pureed in a blender or food
processor.)

Heat the oil in a frying pan and saute the scallions and garlic. Add the
parsley, fennel, allspice, wine, and the diluted tomato paste. Stir in
the eggplant pulp, season with salt and pepper, and simmer for 20 minutes.
Taste to adjust seasonings. Add the bread crumbs to absorb excess liquid.

Stuff the eggplant shells, if desired, and place in an oiled baking dish.
Bake in a moderate oven (350 F) for 35 minutes. Serve warm - or
particularly good - cold.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,


New York.
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant with Quinoa and Chickpeas


Categories: Vegetarian, Vegan, Grains
Servings: 4

2 Eggplants (sm. to med.)


-water to fill large pot

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (149 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Quinoa
2 1/2 c Water
1/4 c Water
1 sm Onion; peeled, chopped, -OR-
1/2 lg -Onion, peeled and chopped
2 Garlic cloves; minced
1 Poblano pepper
- seeded and chopped fine
1 Banana or hungarian pepper
- seeded and chopped fine
1/2 c Tomato puree or tomato sauce
1/2 ts Salt
Freshly ground pepper
- to taste
1/4 c Ground walnuts
1 c Cooked chickpeas
1 tb Wheat flour
1 tb Gluten flour

Preparation time: 20 minutes Baking Time: 1 hour

In a large pot, bring water to boil. Slice the eggplant in half and scoop
out the insides. Place the eggplant shells in the water and cook until
soft, about 10 minutes. Chop the eggplant insides and set aside to saute.

In another saucepan, bring the quinoa and water to a boil, then reduce the
heat, cover, and cook until all the water is absorbed, about 15 minutes.

In a large frying pan, add the water and heat over medium heat. Then add
the onion, garlic, peppers, and the eggplant insides, and saute, adding a
little more water as needed. Then add the tomato puree, salt, pepper,
walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring
occasionally.

Preheat oven to 350.

Turn off the heat for all three pans. Drain the eggplant shells from the
water. Add the cooked quinoa, wheat flour, and gluten flour to the
vegetable saute and stir well. Place the eggplant shells in a large
casserole dish with a cover. Fill the eggplant shells with the quinoa
mixture. Put the cover on the casserole dish, and place in the oven. Bake
at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and
a green salad, such as a spinach salad.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (150 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

~Mary Howard From: howard@iscsvax.uni.edu @Newsgroups: rec.food.veg

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant Yeast Bake


Categories: Main dish, Vegetarian
Servings: 6

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"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (151 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant, Red Pepper & Spinach Curry


Categories: Curries, Main dish, Vegetarian
Servings: 4

1 md Eggplant, cubed
Salt
1 lg Spanish onion, chopped
2 tb Ghee
1 tb Grated ginger
1 tb Cumin
2 ts Coriander
1 ts Cinnamon
1/2 ts Turmeric
1/8 ts Cayenne
1/8 ts Ground cardamom
1/2 ts Salt
1/2 c Apple juice
1 c Water
10 oz Spinach, washed, stemmed
2 ea Red bell peppers, cubed
1 tb Lemon juice

Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30
minutes.

In a medium pot, heat ghee. Saute onion till translucent. Add all the
spices in order & saute for 2 minutes, stirring constantly.

Rinse eggplant. Add to the pot along with the apple juice & water. Cover
& simmer over low heat for 10 to 15 minutes.

In another pot, cook the spinach in a very small amount of water till it
becomes limp but remains bright green. Drain & cool. Chop when cool
enough to handle.

Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach,
lemon juice & extra salt if required. Simmer for 2 to 3 minutes.

Serve over rice toped with toasted cashew nuts.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (152 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant-Spinach Curry


Categories: Indian, Vegetables, Vegetarian, Vegan, Side dish
Servings: 8

1/4 c Oil
1 ts Black mustard seeds
12 Garlic cloves; minced
2 lb Spinach; rinsed, dried,
- and finely chopped
1 md Eggplant
- cut into 1/2" cubes
1 Piece ginger root (1-inch)
-peeled and grated
1/4 ts Jalapeno chiles, minced
1/4 ts Tumeric powder
1/4 ts Paprika
1/2 ts Ground coriander
1/2 ts Ground cumin
2 md Tomatoes; finely chopped
Salt
Cilantro sprigs, for garnish

Heat the oil with half of the mustard seeds in a large saucepan. Add
remaining mustard seeds when the cooked seeds begin to pop. Add the
garlic and saute until tender.

Add the spinach, a small amount at a time, stirring occasionally to keep


the spinach from scorching. When the spinach wilts, add the eggplant,
ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to
blend the flavors. Cover, and cook over medium-low heat for 15 minutes.
Add the tomatoes and season to taste with salt. Cook, uncovered, 5
minutes longer. Garnish with cilantro.

Source: Dhaba Cuisine of India restaurant - Santa Monica, California


: Best Recipes from the Los Angeles Times
: ISBN: 0-8109-1237-6
: Typed for you by Karen Mintzias

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (153 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Eggplant-Tomato Sauce


Categories: Main dish, Vegetarian, Sauces
Servings: 6

1 ts Olive oil
3/4 c Dry sherry
1 sm Onion, finely chopped
2 ea Garlic cloves, minced
1/4 c Celery, chopped
1 c Peeled, cubed eggplant
1/2 c Minced red bell pepper
1/2 ts Nutmeg
3 c Plum tomatoes, chopped
1 tb Fresh basil
Salt & pepper

In a large skillet, heat oil & sherry till bubbling. Add onion & cook for
5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2 minutes.
Add nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer,
uncovered for 20 minutes.

Season to taste. Serve immediately over cooked pasta.

"Vegetarian Times" September, 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: English Muffins


Categories: Breads
Servings: 1

1 c Warm water
1 tb Dry yeast
2 tb Vegetable oil
1 ts Salt
2 c Unbleached white flour

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (154 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Whole wheat flour

In a bowl, mix water, yeast, oil & salt. Beat in the white flour,
followed by the whole wheat flour. Mix well. Oil the dough's surface &
allow to proof till light, about 25 minutes.

Knead dough slightly, till soft. Cut into 6 poeces & roll each piece in
cornmeal. Form each ball into muffins, 3 3?4 inches in diameter. Place
on a cookie sheet.

Preheat oven to 350F & bake for 15 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Ethiopian Ambasha


Categories: Breads, Ethiopian
Servings: 1

1 tb Active dry yeast


1/4 c Warm water
2 tb Ground coriander
1 ts Ground cardamom
1/2 ts White pepper
1 ts Ground fenugreek
2 ts Salt
1/3 c Vegetable oil
1 1/4 c Lukewarm water
5 c Unbleached flour
1 tb Cayenne
2 tb Oil
1/4 ts Ground ginger
1 pn Ground cloves
1/8 ts Cinnamon

Dissolve the yeast in warm water for 10 minutes. Add the coriander,
cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir
well. Slowly add the flour until a mass forms. On a floured board, knead
the dough for 10 minutes or until it is smooth and tiny bubbles form.
(note: this recipe makes a stickier dough than usual)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (155 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Reserve a 1-inch piece of dough. With floured hands spread the dough out on
an ungreased pizza pan. Using a sharp knife, score the dough in a design
similar to the spokes of a bicycle wheel. Place the reserved ball of dough
in the center of the scored dough. Cover and let rise one hour.

Bake at 350F for an hour or until golden brown. Combine the topping
ingredients in a small bowl. While still warm brush the bread with topping.
Yield: 1 16-inch loaf.

"The African News Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fakes Xithati (Sour Lentil Soup)


Categories: Greek, Soups, Vegetarian, Vegan
Servings: 6

2 c Brown lentils
2 qt Water
1 c Finely chopped spring onions
1 Garlic clove (opt.); crushed
1/4 c Finely chopped coriander *
1/3 c Olive oil
1/4 c Cold water
1 tb Flour
1/4 c Vinegar (or to taste)
Salt
Freshly ground black pepper

*Note: Finely chopped parsley may be substituted for coriander leaves.

Wash lentils in several changes of cold water, or place in a sieve and run
water through them. Drain.

Put lentils in a large pot with 8 cups water, spring onion, garlic if
used, oil and coriander or parsley (or a combination of the two if
preferred). Bring to the boil, cover pan and simmer on low heat for 1
hour or until lentils are soft.

Put water and flour in a screw top jar, seal and shake until thoroughly

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (156 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

combined. This prevents lumps forming. Pour this gradually into boiling
soup, stirring constantly, until thickened slightly. Add vinegar and salt
and pepper to taste. Return to the boil, boil gently for 5 minutes, then
serve hot.

From: "The Complete Middle East Cookbook" by Tess Mallos


ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Falafel (Lebanese)


Categories: Ethnic, Vegetarian
Servings: 12

1 lb Chick peas; (soaked for 24 h


1 md Onion
1 md Potato; peeled
4 Garlic cloves
1 ts Ground coriander
1 ts Cumin
2 ts Salt
1/2 ts Pepper
1/2 ts Cayenne
1 tb Flour
Vegetable oil for frying
2 ts Baking soda

Drain chick peas. Quarter onion and potato. Run all through fine holes of
the meat grinder along with the garlic two times. Add all remaining
ingredients except baking soda and vegetable oil. Mix well. Run through
grinder once more. Mix again. Cover and leave to rest for two to three
hours. Heat oil for deep frying. While oil is heating add baking soda to
the chick pea mixture. With dampened hands, form mixture into balls the
size of a walnut, then flatten slightly into a patty. Deep fry, making
sure patties are cooked through and are golden brown. Remove from oil with
a slotted spoon and drain on paper towels. Shared by Rita Taule, Prodigy
ID# BTVC62A.

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (157 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Falafel Golden Domes with Tahini Sauce


Categories: California, Vegetarian, Vegan
Servings: 4

1 lb Chickpeas; soaked overnight,


- cooked, and drained.
3 Garlic cloves; minced
1/2 ts Baking powder
2 ts Ground cinnamon
2 ts Ground cumin
1 bn Parsley; minced
1 md Onion; grated
4 Scallions; minced
2 tb Fresh cilantro, chopped
3 c Vegetable oil
4 Pita breads; warmed
1 Tomato; finely chopped
2 Lemons; juiced

--------------------------------TAHINI SAUCE--------------------------------
2/3 c Tahini (sesame paste)
3 tb -Water (or as needed)
2 Lemons, juiced
2 Garlic cloves; minced
1 tb Fresh parsley, minced
Black pepper

Remove the skins from the cooked chickpeas by rubbing them with a dish
towel.

Place the chickpeas in a food processor and pur‚e them.

Add the garlic, baking powder, coriander, cumin, parsley, onions,


scallions, and cilantro. Blend the ingredients together so that a smooth
paste is formed. Add some water if necessary. Let the mixture rest for
30 minutes.

Form the paste into patties that are 2" in diameter and 1/2" thick.

In a medium large saucepan place the vegetable oil and heat it on medium
high until it is hot. Add the patties and deep-fry them for 2 to 3

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (158 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

minutes, or until they are golden brown. Drain them on paper towels.

In each of the pita breads place some of the falafel, tomatoes, lemon
juice, and Tahini Sauce.

For Tahini Sauce: In a small bowl place the tahini, water, and lemon
juice. Mix the ingredients together so that a smooth sauce is formed (add
more water if necessary).

Add the garlic, parsley, and black pepper. Mix them in so that they are
well blended.

Makes 1 cup.

Source: Papa Garo's - Redondo Beach, California


"Southern California Beach Recipe" by Joan and Carl Stromquist
ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Falafel
Categories: Main dish, Vegan
Servings: 6

1 c Dried chickpeas; soaked in


5 c -Water for 24 hours
1 ts Baking soda
1 ts Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 ts Ground cumin
1 ts Ground coriander
2 Garlic cloves; finely minced
1 tb Lemon juice
1 ds Black pepper

Drain the chickpeas well and place them and other ingredients
in a food processor. Process until the mixture is of the
consistency of coarse corn meal. Form into patties and
fry.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (159 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

From: ded@kps.se (David Edwards /DP)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Falafel
Categories: Vegetarian, Main dish
Servings: 20

--------------------------FORMATTED BY S.GRABOWSKI--------------------------
2 c Cooked chickpeas ->OR<-
1 1lb4oz can garbanzo beans
-drained and rinsed
1/3 c Water
1 Slice whole wheat bread;
-crusts removed
1 tb Unbleached white flour
1/2 ts Baking soda
3 Cloves chopped garlic
1 Egg, sl. beaten
2 tb Chopped parsley
3/4 ts Salt
1/4 ts Fresh ground black pepper
1/4 ts Ground cumin
1/2 ts Ground tumeric
1/4 ts Dried basil
1/4 ts Dried marjoram
1 tb Tahini ->OR<-
Olive oil
Cayenne pepper to taste
Vegetable oil for deep fry
Flour for coating
5 Whole wheat pita, halved
1/2 c Chopped onion
1 Tomato, peeled & diced
1 c Shredded lettuce

1) Grind the chickpeas through the coarse blade of a meat grinder or in


the container of a food processor.
2) Add the remaining ingredients, with the exception of the last 6
ingredients. Mix well. The mixture will be soft.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (160 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3) Preheat the oven to 365F


4) Form the mixture into 1" balls, coat with the flour and fry, in a
basket, four or five at a time, in the hot oil. The balls rise to the
surface and are light brown when cooked. This takes about 2 minutes. Drain
on paper towels. Serve in whole wheat pita halves with chopped onion,
tomato, and shredded lettuce.
From The New York Times New Natural Foods Cookbook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Falafel
Categories: Middle east, Vegetarian
Servings: 4

3 ea Garlic cloves
1/2 md Onion, chopped
1/2 c Minced fresh parsley
1 1/2 c Cooked chick peas
1 tb Fresh lemon juice
1 ts Ground cumin
1/2 ts Basil
1/2 ts Coriander
1/2 ts Thyme
1/2 ts Salt
1/2 ts Hot pepper sauce
Black pepper to taste
2 sl French bread, torn & soaked
-- in cold water to cover
1/2 c Wholewheat flour
1 tb Extra-virgin olive oil

Preheat oven to 375F. Blend garlic, onion & parsley in food processor
till finely minced. Add chick peas & blend til lfinely chopped. Add
lemon juice, herbs & spices. Squeeze water out of bread & add to mixture.
Process till well mixed.

Form mixture into 16 balls. Flatten each ball to form 1/2-inch patties &
dredge in flour. Place on a lightly greased baking sheet. Bake for 10
minutes, turn & bake for another 10 minutes.

In a heavy skillet, heat half the oil over medium-high heat. Add patties

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (161 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

& fry till golden brown & crispy on the bottom. Turn patties, add rest of
oil, fry till golden & crispy, then drain on paper towels.

Serve with pita bread & garnished with lettuce, tomatoes, cucumbers,
onions & hot sauce, see recipe.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Falafel
Categories: Vegetarian, Snacks
Servings: 18

1 c Dried chickpeas
1 ts Baking soda
1 ts Salt
1/2 c Finely minced onion
2 tb Finely minced parsley
1 ts Ground cumin
1 ts Ground coriander
2 ea Garlic cloves, mashed
Pepper to taste
1 tb Lemon juice
1/8 ts Cayenne
Oil for deep frying

Soak chickpeas over night. Drain & put into a blender. Add baking soda &
salt. Blend till you have a texture of fine breadcrumbs. Do not blend
into a paste.

Empty into a bowl. Add onion, cumin, coriander, garlic, pepper, lemon
juice & cayenne. Mix gently with a fork. Do not pat down.

Put 2" oil in a wok. Form the mixtue into 18 patties. Only shape them so
that they just hold together. Put into hot oil & fry until they are
redish brown on both sides. Drain on paper towels.

Serve hot with tahini sauce stuffed in pita.

"The Hamilton Spectator", August, 1993

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (162 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fanchie-Dofu
Categories: Chinese, Main dish, Vegetarian
Servings: 4

24 oz Tofu
5 tb Oil
1 ts Salt
2 Tomatoes, cut into 8 wedges
1 Garlic clove, minced
1 ts Sake
3 tb Water
1/2 Leek or onion, diced
1 tb Cornstarch dissolved in 3 tb
-- water
1 c Green peas, parboiled

Cut tofu lengthwise into half, then crosswise into 1/2-inch thick pieces.
In a small pot, bring 3 cups of water to a boil. Drop in the tofu &
return to a boil. Then quickly empty the tofu into a colander to drain.

Heat a wok & coat with 4 tb oil & the salt. Add tomatoes & saute till
soft. Add tofu, garlic & sake. Saute for 2 or 3 minutes. Add water &
leek. Reduce heat & simmer for 4 to 5 minutes. Stir in dissolved
cornstarch & remaining oil. Simmer for 1 more minute until thick. Add
peas just before serving.

Shurtleff & Aoyagi, "The Book of Tofu"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fasoulada
Categories: Greek, Soup, Kaz, Vegetarian, Vegan
Servings: 2

170 g Haricot beans


1/2 Chopped leek

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (163 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 Chopped carrot
1 Chopped onion
1 Chopped celery stick
220 g Canned tomatoes
100 ml Olive oil
Sea Salt
Black pepper
1/8 ts Paprika
1 Small potato

Soak the beans overnight. Rinse and then add water. Boil and cook for 15
minutes.

Change the water and boil, then simmer until the beans show signs of
splitting.

Pass the tomatoes through a sieve and add to the beans with the other
ingredients.

Add more water if needed and simmer until the vegetables and beans are
tender.

Posted by Kaz Dunkley

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fassoulada (Greek Bean Soup)


Categories: Greek, Soups, Vegetarian, Vegan
Servings: 8

1 lb Dried navy beans


2 Onions; chopped
2 Celery stalks with leaves
- chopped
2 Carrots; scraped & diced
4 Sprigs fresh parsley;chopped
1 c Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 c Olive oil

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (164 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Wash beans and soak overnight in cold water. The next day, in a soup
kettle, bring the beans to a boil in the soaking water. Skim off the
foam, then add the remaining ingredients, cover, and simmer gently until
the beans are tender, about 3 hours. Serve hot.

Note: Less frequently, the soup is pureed through a sieve. Also, you may
add the herbs during the last hour or so of cooking, if you wish.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,


New York.
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fava Bean Salata


Categories: Greek, Salads
Servings: 8

1 1/2 c Dried fava or butter beans


- soaked overnight in water
1/3 c Extra-virgin olive oil
1/2 c Finely chopped onion
1 Garlic clove; finely chopped
1/3 c Finely diced carrot
1/3 c Finely diced celery
1 Bay leaf; crumbled
2 1/2 tb Minced flat-leaf parsley
Sea salt; to taste
1/2 ts Freshly ground black pepper
- or more to taste
1 sl Coarse-grain bread
- crust removed, and soaked
- for 5 minutes in:
2 tb Olive oil; (or to taste)
1 sm Lemon; juiced

--------------------------------FOR SERVING--------------------------------
1 pn Paprika; (generous)

Drain the dried beans and place in large saucepan with cold water to cover.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (165 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return
the beans to the pan, and add cold water to cover by 3 inches. Bring to a
boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until
soft. Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean
skins with your fingers and spread the beans between layers of paper towels
to dry.

Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute the
onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to
20 minutes, or until dark golden brown, stirring occasionally with a wooden
spoon.

Transfer to a food processor or blender container and add the bread. With
the machine running, add about two thirds of the lemon juice and 2
tablespoons of the olive oil, and process until thick and smooth. Add a
few tablespoons of water if the puree seems too thick, and add salt,
pepper, olive oil, and/or lemon juice to taste.

Serve on a platter, sprinkled with the remaining parsley and olive oil and
the paprika.

To make the traditional way: Pound the cooked vegetable-bean mixture and
the bread in a large wooden mortar for 5 minutes. Slowly add about two
thirds of the lemon juice and then 3/4 cup of the olive oil. Pound for 5
minutes longer, and add salt, pepper, olive oil, and/or lemon juice to
taste.

Rosemary Barron, "Flavors of Greece"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fennel, Orange and Caper Salad


Categories: Salads, Wood
Servings: 4

2 ea Fennel bulbs
1 tb Capers;drained
1 tb Dill, fresh; chopped

----------------------------------DRESSING----------------------------------
1/4 ea Orange; seeded

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (166 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 ts Red wine vinegar


1 tb Dijon mustard
2 ts Sugar
1/2 ts -Salt
4 tb Olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut
crosswise into very thin slices. Place in a large bowl with the capers and
the dill. Make the dressing. Cut the quarter orange in small pieces and
place in the work bowl of a food processor with the vinegar, mustard, sugar
and salt. Process until smooth. With the motor running slowly, pour in the
olive oil. Pour over the fennel, toss well and serve. SERVES:4

David Wood "The David Wood Food Book"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Five Dahl Soup


Categories: Soups, Vegetarian, Indian
Servings: 1

3 tb Mung beans
3 tb Pigeon peas
3 tb Yellow split peas
3 tb Green split peas
3 tb Chick peas
7 c Stock
1 ts Turmeric
1 tb Coriander
1 tb Shredded ginger root
3 tb Ghee
1 ts Salt
4 oz Fresh spinach
2 ts Whole cumin seeds
2 ts Minced green chilies
1 ea Bay leaf
1/8 ts Asafetida
1/4 ts Cayenne
1/2 ts Garam masala
2 tb Chopped coriander

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (167 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Sort & wash the legumes. Combine in a bowl & soak in hot water for 1
hour. Drain.

Combine the legumes with the stock, turmeric, coriander, ginger root & 1
tb of the ghee in a ;arge pot. Bring to a boil & simmer covered for 1 1/2
hours. Stir occasionally.

Remove the pot from the heat, add the salt & beat with a whisk till the
soup is quite smooth. Add the coarsely chopped spinach & cook gently for
10 minutes.

Heat the reamining ghee. When hot, add the cumin & chilies. Fry for 20
seconds then add the bay leaf, asafetida & cayenne. A few seconds later,
add 3 tb water. Cook for a minute or so & then pour into the soup.
Sprinkle in the garam masala & coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Five-Spice Tofu


Categories: Appetizers, Chinese
Servings: 1

2 ea Ckes tofu, firm


3 tb Tamari
3/4 c Water
1/4 ts Five-spice powder
2 ea Whole stars of star anise
1 ts Molasses

Cut each cake of tofu in half horizontally. Combine marinade ingredients


in a pot wide enough to accept the four tofu pieces in a single layer.
Bring marinade to a boil & add tofu. Simmer, uncovered, on very low heat
for 10 minutes. Remove from heat & marinate for 3 hours, turning 2 or 3
times. Keeps refrigerated & wrapped for a week.

"Sundays at Moosewood Restaurant Cookbook"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (168 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fragrant Coconut Rice


Categories: Side dish, Vegetarian, Vegan
Servings: 4

2 tb Peanut oil
1/2 lb Finely chopped onion
2 c Long-grain rice, cooked
1 ts Tumeric
2 ts Salt
2 c Fresh or canned coconut milk
2/3 c Stock (chicken or vegetable)
2 Whole cloves
1 Whole cinnamon stick
-OR- Chinese cinnamon bark
2 Bay leaves

Heat the oil in a large casserole until moderately hot. Add the onion and
stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue
to cook for 2 minutes.

Add the coconut milk and stock and bring the mixture to a boil. Stir in
the whole cloves, cinnamon, and bay leaves. Turn the heat as low as
possible and let the rice cook undisturbed for 20 minutes. It is ready to
serve when the rice is cooked.

Source: Asian Vegetarian Feast - by Ken Hom


William Morrow and Company, Inc. - New York
ISBN: 0-688-07753-6
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Freezer Strawberry Jam


Categories: Jams, Conserves, Fruits
Servings: 1

1 qt Ripe strawberries
4 c Sugar
2 tb Lemon juice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (169 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ea Bottle of liquid pectin

Crush berries thoroughly. Place in a large bowl. Add sugar, mix well &
let stand. Mix lemon juice & add certo. Stir until all sugar crystals
are dissolved. Ladle quickly into jars & leave to set, it may take 24
hours. Store in freezer. Will keep in the fridge for 3 weeks.

"The Settlement Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: French Bread


Categories: Breads
Servings: 1

3 c Unbleached white flour


1 1/2 ts Salt
3 tb Wheatgerm
1 tb Dry yeast
1 c Warm water

In a bowl, stir together 3 c flour with salt & wheatgerm. Combine the
yeast & the water & set aside till the yeast starts to work.

Make a well in the centre of the dry ingredients & pour in the yeast &
water. Slowly work in the flour from the sides of the bowl, then beat the
mixture vigorously until thoroughly stirred together. This is a sticky
dough.

Flour a board & turn out the dough. Turn the bread so that is coated
on all sides. Knead thoroughly.

Fold dough in half & roll out into a narrow shape about 12 inches long.
Set on an oiled pan & allow to rise till it is doubled in size.

Preheat oven to 375F & bake for 45 minutes.

Adapted from Anne Lerner, "Breads You Wouldn't Believe"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (170 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: French Mushroom Salad


Categories: Salads
Servings: 4

12 ea Mushrooms
1 c Olive oil
12 sm Pearl onions
2 sm Boston lettuce heads
2 lg Tomatoes
2 ea Celery stalks, diced
1 sm Lemon, juiced
2 ts Tomato paste
1 ea Sprig fresh thyme, chopped
1 ea Bay leaf
1 ts Coriander seeds
4 oz Dry white wine
Salt & pepper

Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in 1/2 c
oil till soft. Set aside to drain. Peel onions, quarter lettuce & slice
tomatoes. Add to a frying pan with celery, lemon juice, tomato paste,
thyme, bay leaf, coriander, wine & the rest of the oil. Season & simmer
for 20 to 25 minutes. Onions should be tender.

Remove mushrooms to a shallow dish & bring remaining ingredients to a


rapid boil for 4 minutes. Pour over mushrooms & chill til lready to
serve.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: French Rice Salad


Categories: Salads, Vegetables
Servings: 6

3 c Cooked rice
1 c Diced carrots
1 c Diced green bell pepper

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (171 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Sliced mushrooms
1 c Green peas
1 sm Celery stalk
2 tb Chopped fresh parsley
---------MARINADE-----------
1/4 c Olive oil
1/4 c Vegetable oil
1/4 c Lemon juice
1 ea Garlic clove, pressed
1 ts Dried tarragon
1 ts Dill
1 ts Marjoram
1 ts Basil

Place the rice in a large bowl. Steam the carrots, peppers, mushrooms &
peas, separately, till tender but firm. Add steamed vegetables, celery &
parsley to rice. Whisk marinade ingredients together. Pour over the rice
mixture & toss gently. Refrigerate till well chilled, stirring
occasionally. Garnish with tomato wedges & green olives.

"New Recipes from Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fresh Cucumber Pickle (Ajad)


Categories: Thai, Condiments
Servings: 3

4 tb Rice vinegar
2 ts Sugar
1/2 ts Salt
1 oz Cucumber; finely chopped
2 sm Shallots; finely chopped
1 sm Carrot; finely chopped
1 sm Red or green chili
-- finely chopped

Mix all ingredients in a small bowl, stirring well until thoroughly mixed
and serve.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (172 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fresh Mushrooms with Eggplant and Tomato


Categories: Appetizers, Vegetarian
Servings: 6

1 lb Eggplant
Salt
3 tb Olive oil
1 md Onion, chopped
1 lg Celery stalk, chopped
2 md Firm mushrooms, chopped
1 1/2 ts Garlic, chopped
1 lg Tomato, chopped
2 tb Breadcrumbs
1 tb Tomato paste
5 tb Fresh parsley, chopped
1 ts Basil
Fresh lemon juice
30 md Whole mushrooms

Cut eggplant in half lengthwise. Make crisscross patterns in the pulp &
sprinkle with salt. Let stand for 3o minutes. Rinse thoroughly & drain
well, drying with paper towels. Peel & coarsely chop.

Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till


softened. Let cool.

Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4
minutes. Add tomatoes & return eggplant to skillet. Stir in breadcrumbs,
tomato paste & 3 tb parsley. Add basil. Continue to cook for 4 minutes.

Just before serving, wipe mushrooms with cloth dampened in lemon juice.
Carefully remove the stems. Fill each cap with some of the eggplant
mixture. Sprinkle with remaining parsley & serve.

You can serve the mushrooms hot by baking briefly until watm & then
sprinkling with parsley.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (173 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Joel Rapp, "Mother Earth's Vegetarian Feasts"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fresh Tomato Relish


Categories: Vegetables, Relishes, Blender
Servings: 2

1/2 md Onion; Cut Into Pieces


1/2 md Green Bell Pepper; Cut Into
-Pieces
1/4 c Vinegar
2 ts Sugar
1 ts Celery Seed
1/2 ts Salt
1 ds Pepper
2 md Tomatoes; Cut Up

Put the onion, green pepper, vinegar,sugar, celery seed, salt, and pepper
in a blender container and blend until the pepper and onion are coarsely
chopped. Add the tomatoes and blend until coarsely chopped. Chill and
drain before serving.

Yield: 1 1/4 Cups

Letts, "Jams, Pickles & Chutneys"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fried Bean Curd with a Sweet & Sour Sauce


Categories: Main dish, Chinese, Vegetarian
Servings: 5

1 1/2 ts Cornstarch
3 tb Stock
3/4 c Stock
3 tb White vinegar
3 tb Sugar
1 tb Tomato ketchup

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (174 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Soy sauce
1/2 ts Salt
1/4 ts Cayenne
Freshly ground black pepper
1 tb Oil
1 Garlic clove, peeled
1 sl Ginger root
1 Carrot, sliced
1/2 sm Red bell pepper, cut into
-- strips
1/2 sm Green bell pepper, cut into
-- strips
2 Scallions, sliced
3/4 lb Tofu, cubed
2 1/2 ts Salt
2 tb Vegetable oil

Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar,


ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl.

Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic
& ginger. Stir. As soon as the garlic browns, remove pot from the heat &
pour vinegar mixture from the bowl into it. Put pot back onto the heat &
bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch
mixture. Stir till sauce thickens. Add more salt if required. Remove
garlic & ginger.

Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a
boil. Pour boiling water over tofu. Let them sit for a while.

Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions.
Stir fry for 30 seconds. Turn off heat.

Heat prepared sauce over a low heat. Take tofu out of the hot water.
Squeeze gently to get rid of excess water & place on a serving platter.
Spread vegetables over the tofu. Pour sauce over vegetables.

Madhur Jaffrey, "World of the East Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (175 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod)
Categories: Thai, Vegetarian, Vegan, Appetizers
Servings: 3

16 oz Ready-fried beancurd
Oil; for deep-frying
5 tb White vinegar
4 tb Sugar
1 ts Salt
1/2 ts Chili powder
2 tb Ground roast peanuts

---------------------------------TO GARNISH---------------------------------
Coriander leaves

Slice the beancurd cubes in half diagonally and deep-fry the eight
triangles until the the white side is golden brown. Drain and arrange on
a serving dish and set aside.

In a saucepan heat the vinegar, sugar and salt until the mixture thickens.
Remove from the heat and add the chili powder and ground peanuts, stirring
well until all the ingredients are thoroughly mixed. Turn into a serving
bowl, garnish with coriander leaves and serve with the beancurd.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typos by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fried Curried Rice (Khao Pad Pong Kari)


Categories: Thai, Vegetarian, Vegan, One dish, Main dish
Servings: 2

2 tb Oil
1 Garlic clove; finely chopped
2 c Plain boiled rice
1 sm Potato; diced small
1 sm Onion; diced small
1/4 c Peas
3 tb Light soy sauce
1/2 ts Sugar

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (176 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Curry powder
1/2 ts Ground white pepper

---------------------------------TO GARNISH---------------------------------
1 Piece of cucumber (1-inch)
-- thinly sliced into rounds
Coriander leaves

In a wok or frying pan/skillet, heat the oil until a light haze appears,
add the garlic and fry until golden brown. Add the boiled rice, stir
once, add all the remaining ingredients and stir until thoroughly mixed.
Turn on to a serving dish and garnish with cucumber rounds and coriander.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fried Rice with Basil (Khao Pad Krapow)


Categories: Thai, Vegetarian, Vegan, One dish, Main dish
Servings: 2

1 Garlic clove; finely chopped


3 sm Fresh red or green chilis
-- finely chopped
1 c Fresh button mushrooms
-- halved
1 sm Onion; chopped
2 c Cooked rice
1 sm Bundle long beans
-OR- French/snap beans
-- cut into 1/2" pieces
1 sm Red or green pepper; diced
1/2 ts Sugar
3 tb Light soy sauce
15 Sweet basil leaves

In a wok or frying pan/skillet, heat the oil until a light haze appears.
Add the garlic and chilis and fry until the garlic is golden brown. Add
the mushrooms and onions and stir quickly. Add the cooked rice and stir
thoroughly. Add the long beans, peppers, sugar and light soy sauce and

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (177 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

stir thoroughly. At the last moment quickly stir in the basil leaves and
turn on to a serving dish.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fried Shredded Carrots


Categories: Side dish, Vegetables
Servings: 2

2 tb Oil
2 ea Garlic cloves
4 ea Carrots, shredded
2 tb Tamari
4 tb Nutritional yeast
1/4 ts Fresh ginger, minced

Heat oil in a skillet over medium heat. Saute garlic for 1 minute. Stir
in carrots & remaining ingredients. Stir fry for a few minutes, until
carrots are just tender. Serve.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fruit Cake


Categories: Cakes, Vegetarian, Mark's
Servings: 1

1 c Raisins
2 c Water
2 c Sugar
2/3 c Shortening
1 ts Baking soda
2 ts Baking powder
4 c White flour
1/2 ts Cinnamon

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (178 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 1/2 ts Allspice
1 ts Cloves
1 c Mixed fruit
1 c Currants

In a pot, combine the first four ingredients. Bring to a boil & simmer for
1 minute. Set aside to cool.

Sift together dry ingredients. Make a well in the centre & fold in the
boiled ingredients. Mix well. Bake at 300F for 60 minutes. Test to see
if done all the way through. If not, return to oven for a few more
minutes. Cool on a wire rack.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fruit Soup


Categories: Soups, Appetizers, Vegetarian
Servings: 4

1/4 c Dried apricots


3/4 c Dried prunes
1/4 c Dried peaches
1/4 c Dried pears
6 c Cold water
1 ea Cinnamon stick
2 ea Lemon slices
2 tb Quick cooking tapioca
3 tb Sugar
2 tb Raisins
1 tb Dried currants
1 ea Green apple, pred & sliced

Wash & soak the dried fruit for 30 minutes. Pour fruit & water into a
pressure cooker. Cover, set control at 15 & cook over heat till pressure
is reached. Reduce heat & cook for 6 minutes. Cool naturally for 5
minutes. Run under cold water. Add cinnamon, lemon & tapioca. Heat to
boiling, stirring occasionally. Add remaining ingredients. Simmer
uncovered till fruit is tender but not mushy. Refrigerate till chilled.
Can serve as a dessert.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (179 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Fudge Icing


Categories: Frostings, Cakes, Vegetarian, Vegan
Servings: 8

4 tb Butter or vegan margarine


3 tb Water
1 2/3 c Confectioners' sugar
3 dr Vanilla extract

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.

Source: The Complete Vegetarian Cuisine - by Rose Elliot


ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Gado-Gado (Vegetable Salad with Peanut Sauce)


Categories: Malaysian, Salads
Servings: 4

2 Carrots; finely sliced


2 md Potatoes; sliced
1 c Cabbage; shredded
2 c Bean sprouts
1 tb Oil
1 c Tofu; cut in 1 inch cubes
1 c Cucumber; sliced
2 md Tomatoes; sliced
1 Scallion

-----------------------------------SAUCE-----------------------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (180 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Oil
1 Garlic clove; up to 2
-crushed
1 sm Onion; grated
1 Green chili;finely chopped
-OR-
1 ts -Chili powder
1/2 c Peanut butter; crunchy
1 ts Lemon juice; or vinegar
1/2 c Coconut, creamed; melted in
1/2 c -Water
-Salt

Steam or parboil the carrots & potato slices for 5 minutes. Then cook the
cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the vegetables and
leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & cook it
for 3-5 minutes, turning from time to time until it is golden all over. Now
arrange the steamed vegetables in layers on fat platter, potatoes, then
bean sprouts, carrots & cucumber. Put the tomatoes and tofu on top.
For the sauce, heat the oil in a wok or large pan. Stir fry the garlic,
onion, and chili for 2-3 minutes. Add the peanut butter, lemon juice or
vinegar and coconut milk and simmer for 2-3 minutes. The sauce should be
thick but pourable so add more lemon juice/coconut milk if necessary. To
serve, pour the hot sauce over the vegetables and garnish with scallion,
onion slices.

"The New Internationalist Food Book"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Gala Vegetable-Nut Pate'


Categories: Appetizers, Vegetables, Vegan
Servings: 1

1 c Raw pecans
1 c Raw walnuts
1 c Raw sunflower seeds
3/4 c Chopped onions
2 tb Spike seasoning
2 1/3 c Bottled water
1/2 c Chopped fresh cilantro

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (181 of 592)16/03/2007 23:24:33


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Chopped fresh parsley


1/2 c Grated carrots
1/2 c Grated zucchini
1/2 c Diced red bell peppers
Bell peppers
-- red, yellow and green
-- hollowed out in center
Lettuce leaves
Assorted crudites

Place nuts, sunflower seeds, onions, Spike seasoning, and water in food
processor, and process 25 to 30 seconds. Pour mixture into medium-sized
bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell
pepper cups on bed of lettuce surrounded by cucumber & zucchini slices,
celery, carrot & jicama sticks.

Source: Mrs. Gooch's recipes flyer


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Garbanzo Parsnip Gnocchi


Categories: Pasta, Vegetarian, Vegan
Servings: 4

1 1/4 tb Olive oil


2 c Coarsely chopped parsnips
3/4 c Finely diced onions
1 tb Minced garlic
1/2 c Garbanzo flour
1/4 c Gluten flour
2 ts Nut yeast
1 ts Salt
1/4 ts White pepper
Peanut oil; for frying

Saute vegs in oil until onions are translucent and parsnips are soft.
Process until a smooth paste is formed. Add all remaining ingredients
except peanut oil and blend until well mixed. Heat oil in a 3" deep
skillet to 375. Fill the bowl of a tablespoon w/batter and use a second
spoon to scoop it into the oil. It may help to oil the spoon, but I

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (182 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

haven't had any problems. Don't fry more than four at a time because
they get done in less than a minute and if you leave them longer they'll
burn and the fat content will skyrocket. Drain and serve.

For the tomato sauce I recomend your basic homemade tomato sauce w/o any
bay leaf but some extra red wine. Figger it out for yourself. If you
can't make your own tomato sauce you've already read too far;-)

(also from Friendly Foods, serves 4)

From: mad4@ellis.uchicago.edu (Bill Maddex)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Garbanzo Stew (Lf)


Categories: Low-fat, Vegan, Mcdougall, Soups, To try
Servings: 4

1/2 c -Water
Onion; chopped
2 Garlic cloves; minced
16 oz Tomatoes; chopped
1/2 ts Paprika;
1/2 ts Dried oregano;
1/4 ts Pepper; black
ds Hot pepper sauce;
16 oz Garbanzo beans; drained
-& rinsed
1 c Winter squash; peeled &
-diced
1 1/4 c Spicy tomato juice
2 c Fresh spinach; chopped

--------------------------------PER SERVING--------------------------------
210 x *cals
7 x *gm protein
*gm fat
41 x *gm carbo
669 x *mg sodium
9 x *gm fiber

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (183 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Place water, onion and garlic in a large pot. Cook, stirring occasionally,
until onion is softened slightly, about 5 minutes. Add tomatoes (including
tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo
beans, squash and tomato juice. Cover and cook for 30 minutes, until squash
is tender. Stir in spinach and cook until softened, about 2 to 3 minutes.
Serves 4.

Author's Note: Serve this hearty dish over brown rice or mashed potatoes,
or accompany it with thick slices of whole-wheat bread.

Source: Vegetarian Times, May 1993 Low Fat, Fabulous and Fit by Mary
McDougall Formatted MM:de

A.ENGLISH [Al & Diane] at 21:49 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Garlic & Chickpea Dip


Categories: Appetizers, Snacks, Vegetarian
Servings: 6

8 oz Chickpeas, soaked & cooked


2 ea Garlic bulbs, boiled whole
-- for 20 minutes, drained
4 oz Olive oil
2 ea Juice of lemons
3 oz Tahini
Black pepper
4 tb Fresh chopped parsley
Tomatoes to garnish

Blend the chickpeas till well pureed. Squeeze the garlic cloves from
their skins & add to the chickpeas. Put in the oil, lemon juice & tahini.
Blend again. Add pepper & parsley & mix well.

Put the mixture into an oiled mould & chill for 2 hours. Turn it onto a
plate & garnish with tomato wedges or slices.

Gail Duff, "A Book of Herbs & Spices"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (184 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Garlic Broth


Categories: Soups, Appetizers, Vegetarian
Servings: 4

2 ea Garlic heads, unpeeled but


-- heads separated
1 ea Bay leaf, crumbled
6 c Water
1/2 c Chopped fresh parsley
1/2 ts Sage
1/2 ts Curry powder
1 pn Saffron
1 lg Onion, peeled & quartered
2 ea Celery stalks, cut to thirds

Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients
in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25
minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf.
Puree the broth & vegetables in a blender. Season to taste &f desired &
serve.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Garlic Soup


Categories: Soups, Appetizers, Vegetarian
Servings: 6

1 1/2 qt Water
4 ea Potatoes, diced
1 ea Carrot, diced
2 ea Celery stalks, diced
1 ea Onion, diced
2 lg Bulbs garlic, peeled
1/2 ts Thyme
1 ds Cayenne
Salt to taste

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (185 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Bring water to a boil. Add vegetables, garlic & spices. Cook over medium
heat for 20 to 30 minutes. Puree & serve.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Garlic Wheat Bread


Categories: Breads, Indian
Servings: 4

2 c Wholewheat bread
5 ea Garlic cloves, crushed
1 ts Carom seeds*
Salt
1/2 c Vegetable oil
1 c Warm water
1/4 c Flour for dusting

In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil &
water until a dough is formed. Kead for 7 to 10 minutes. Cover & set
aside for 20 minutes.

Divide dough into 8 equal portions & roll each into a smooth ball into a
flatcake. Dust occasionally to prevent sticking. Heat an iron griddle,
brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more
oil when turning the bread. Remove & keep warm. Repeat till all the
bread has been cooked.

Julie Sahni, "Feast of India"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: German Leaven


Categories: Breads, German
Servings: 1

400 g Flour, rye

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (186 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

400 cc Water, 40øC

1. Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h
at 20øC. 2. Phase: add same amount and mix well, cover and let rest for 24
h. 3. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest
for 24 h. It should have an appetizing acid smell and will last for 1 bread
(other recipi), leaving a rest of 100 g leaven for the faster
leaven-increase. Leaven-increase: add 100 g leaven, 350 g rye-flour and 350
cc water(40øC), mix well and let rest for 12-24 h at 20øC. Between two
baking-circles you can store the leaven-rest in the fridge up to 8 days.
For longer storing (up to four weeks) add rye-flour to the leaven til it
gets crumbly.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: German Vegetable Medley


Categories: Main dish, Casseroles, Vegetarian
Servings: 4

4 tb Margarine
1/2 lb Asaparagus, cut to 1" pieces
1 1/2 c Peas
1 c Sliced carrots
1 sm Cauliflower head, cut into
--florets
2 ea Kohlrabi, peeled & sliced
Salt & pepper
Cold water
1 1/2 ts Cornstarch
1 tb Chopped parsley

In a large pot, heat margarine & saute the asparagus, peas, carrots,
cauliflower & kohlrabi for 5 minutes stirring to ensure all are coated.
Add a little water, salt & pepper. Simmer till the vegetables are tender
but still chewy.

In a small bowl, mix the cornstarch with 2 tb water & add to vegetables
stirring till sauce has thickened. Serve with parsley.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (187 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Vera Gewanter, "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Ginger Broccoli Soup


Categories: Soups, Indian, Appetizers, Vegetarian
Servings: 4

1 tb Ghee
1 md Onion, sliced finely
3 3/4 c Vegetable stock
2 1/2 c Water
1 ea 1" piece of ginger, grated
1/2 ts Cayenne pepper
Juice of 1 lemon
3/4 lb Fresh broccoli, cut into
-- bite sized florets

Melt ghee over medium low heat & add onion. Cook till it begins to brown,
stirring occasionally. Meanwhile heat stock, water, ginger in pot for 5
to 6 minutes, do not let boil. Add onion, cayenne, lemon juice &
broccoli. Cook over medium heat for 7 minutes, stir occasionally. Do not
let soup boil. Serve right away.

Adapted from Ismail Merchant, "Indian Cuisine"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Ginger Curry


Categories: Curries, Main dish, Vegetarian
Servings: 5

1 lb Firm tofu
1 ea 1" slice ginger, peeled
2 ea Cloves garlic
6 tb Water
2 tb Peanut butter
1 tb Soy sauce
2 ts Mild curry powder

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (188 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 pn Cayenne
1 tb Oil
1 md Onion, chopped
2 c Soy milk
1/2 ts Salt
1/4 ts Black pepper
2/3 c Green peas, fresh/frozen
1/3 c Toasted almonds

Cut tofu into thin strips about 1/4" by 3/4" by 1 1/2". Set aside.

In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts


curry powder & cayenne. Pour mixture over the prepared tofu pieces.
Gently turn & press tofu till all the liquid is absorbed.

In a large skillet, heat oil & saute onion till translucent. Add
remaining curry powder. Stir fry for 1 minute, then add tofu & continue
to fry till tofu starts to brown. Pour in soy milk, salt & pepper. Bring
to a simmer & add peas. Cook for a further 3 minutes. Just before
serving, stir in the almonds.

"Vegetarian Times" March, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Ginger Stuffed Eggplant


Categories: Main dish, Vegetarian
Servings: 6

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

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (189 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

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"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Ginger-Tofu Dressing


Categories: Japanese, Salads
Servings: 8

-------------------------FROM ESTELLA DOLL (NXXS13B-------------------------


1/2 ts Ginger, finely grated
8 oz Soft tofu
1 ts Sea salt (coarse salt)
1/4 c -Water
1 tb Sesame oil
2 tb Brown rice vinegar

Grate the ginger very fine. Combine all in a blender and puree until
creamy.

Source Unknown, Formatted for MM by Elayne Caldwell

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Gingerbread
Categories: Cakes, Vegetarian
Servings: 1

1/2 c Shortening
1/2 c Sugar
1/2 c Boiling water
3/4 c Molasses

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (190 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

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"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Gingered Tofu Peanut Spread


Categories: Sandwiches, Sauces, Vegetarian, Vegan
Servings: 4

1/2 lb Firm tofu; patted dry


1 tb Tamari (soy) sauce
2/3 c Natural style peanut butter
1 tb Lemon juice
1/2 ts Minced fresh ginger
1 Garlic clove; minced
2 tb Water

A little fatty but great in a sandwich with cucumber slices!

Puree the tofu and tamari into a smooth thick paste. Transfer into a bowl.
With a fork, vigorously beat in all remaining ingredients. =-If you are
like me, just toss everything into the blender and forget the fork
part<G>=- Let stand 30 mins at room temperature before serving. This will
keep 3 to 5 days covered in the refrigerator.

Jeanne Lemlin, "Vegetarian Pleasures"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (191 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Glazed Cauliflower with Ginger


Categories: Side dish, Indian, Vegetarian
Servings: 4

1 sm Head cauliflower
4 tb Light vegetable oil
1 ts Coriander seeds
1 1/2 tb Shredded fresh ginger
2 ea Green chilies, chopped
1/2 ts Turmeric
1/2 ts Salt
1 ts Lemon juice
2 tb Chopped fresh coriander

Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb oil
over high heat ni a skillet. When very hot, add coriander & fry for 10
seconds. Add ginger & chilies & stir for a couple of seconds.
Immediately add turmeric & salt. Follow at once with the cauliflower.
Stir rapidly to prevent burning & to distribute the spices. Add 1/4 c hot
water. Reduce heat, cover & cook for 20 to 25 minutes, stirring once or
twice during the cooking.

Increase heat to medium & stir fry to evaporate remaining moisture & to
lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If
vegetable looks dry, stir in the rest of the oil. Add lemon juice &
coriander leaves. Serve immediately.

Julie Sahni, Classic Indian Cooking

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Gobhi Mung


Categories: Main dish, Indian, Vegetarian
Servings: 6

1 c Yellow split mung beans

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (192 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2/3 c Finely chopepd onions


1 tb Grated ginger
2 ts Minced garlic
1/3 ts Turmeric
3 md Potatoes, peeled, quartered
1/3 sm Head cauliflower cut into
-- florets
1 ts Salt
12 tb Ghee
1 ts Cumin seeds
2 ea Green chilies, seeded. shred
1/2 ts Red pepper
2 ts Lemon juice
2 tb Chopped coriander leaves

Wash mung beans. Put in a deep pot with onions, ginger, garlic, turmeric
& 3 cups water. Bring to a boil & simmer for 15 minutes.

Add potatoes, cauliflower, salt & another 2 cups water. Cook for 15
minutes.

Heat ghee over high heat, when very hot, add cumin seeds & fry till they
turn dark brown. Add chilies & red pepper & stir briefly. Pour contents
into the stew. Add lemon juice & coriander leaves. Mix well. Serve with
plain cooked rice.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Gracia's Black Beans


Categories: Vegetarian, Low-fat, Vegan
Servings: 8

3 c Dry black beans


1 ts Crushed garlic
1 ts Salt
Hot red pepper (optional)
Freshly ground black pepper
Extra virgin olive oil
1 lg Yellow onion; minced

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (193 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Rinse and sort the beans and bring to a boil in a large pot of unsalted
water. Simmer for about an hour, stirring occasionally and adding water
when needed. Cover and soak overnight. The next day, pour off the
soaking water and add enough fresh water to cover the beans. Bring to a
boil again and let simmer (stirring occasionally and adding water if
needed) until tender enough to eat. Strain, saving some of the pepper
and red pepper. In the bottom of a large saucepan, heat enough olive
oil to coat the bottom of the pan. Add the garlic mixture to the hot
oil and stir once. Add the minced onion and cook until the onion is
slightly transparent. Add the beans and some of the liquid and heat
until hot enough to eat. Serve over rice.

Nutritional Information Per Serving: Protein - 12 grams (24%);


Carbohydrates - 33 (68%); Fat - 2 grams (9%); Calories - 192; Sodium -
535 mg.; Cholesterol - 0 mg. Exchanges: 2 bread, 1 lean meat.

These recipes are from the back of "The Whole Story" a publication of
the Whole Foods Market... (March/April Issue)

Shared by Linda Martin

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Granola Bars


Categories: Snacks, Cookies, Vegan
Servings: 1

1 c Brown sugar
1/2 c Light corn syrup
1/2 c Melted margarine
2/3 c Peanut butter
2 ts Vanilla extract
3 c Quick oats *
1/2 c Sunflower seeds
1/2 c Coconut
1/3 c Wheat germ
1/2 c Raisins
1 c Carob chips
Other nuts/dried fruits
-you want to add

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (194 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

*Note: (I substitute half quick oats and half crisped rice)

Preheat the oven to 350 F. Grease the bottom of a 9x12 (9x13?) baking dish
(glass works best). In a large bowl, combine the first 5 ingredients and
stir well (it should be sort of a paste). Stir in remaining ingredients.
You can add in whatever you want, so long as the mixture is sticking
together in several large clumps. Press the mixture into the baking pan (
you can use your fingers -- it's not very sticky). Bake at 350 for 15 - 20
minutes (until it turns golden brown). Cool completely and cut into bars.
Voila!

From: intgrec@lims01.lerc.nasa.gov (CHRIS GREB)


Newsgroups: rec.food.veg

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Grape Leaves Stuffed with Rice


Categories: Appetizers, Vegetarian
Servings: 4

5 tb Chopped onions
1 c Oil
2 c Water
1 c Brown rice
1 ts Salt
2 ts Kelp
2 ts Dill weed
1/4 ts Cinnamon
1/2 ts Peppermint
1 ts Paprika
1/2 ts Pepper
1/2 ts Allspice
Juice of 1 lemon
12 ea Grape leaves

Saute onions in oil till light brown. Add 1 c water with the rice, salt &
kelp. Mix well. Cover & cook till the water is absorbed. Remove from
heat, cool slightly & add remaining spices. Place 1 generous ts of
filling onto each grape leaf. Make one fold up from the base of the leaf,
tuck in the sides & roll up tightly. Place in a heavy saucepan & fold

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (195 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

down, packing the rolls tightly. Add remaining cup of water & lemon
juice. Cook slowly over low heat till almost all the liquid has been
absorbed. Serve hot or cold.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Greek Onion Soup


Categories: Soups, Greek, Appetizers, Vegetarian
Servings: 4

2 tb Olive oil
2 ea Onions, chopped
2 ea Garlic cloves, chopped
1 ea Potato, chopped
1 ts Salt
1 pn Ground black pepper
A few bay leaves
1/2 ts Marjoram
1 c Yogurt
2 pt Stock
1 tb Chopped parsley

Heat oil in a pot & gently fry the onion for 2 minutes. Add garlic,
potato & seasonings. Stir together. Add yogurt & mix well. Pour in
stock. Bring to a boil, cover & simmer for 20 minutes.

Garnish with chopped parsley.

Jack Santa Maria, "Greek Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Greek Patates


Categories: Greek, Vegetables, Untested
Servings: 6

3 lb White potatoes

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (196 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Chopped yellow onions


1/4 c Finely minced garlic
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dry oregano
1/2 ts Basil
1 c Fresh lemon juice
1/2 c Vegetable oil
-Water (as needed)

Preheat the oven to 400 F.

In a large baking pan place the peeled and quartered potatoes (add enough
potatoes so that they fill the pan up, 3/4-inch from the top). Sprinkle on
the onions, garlic, salt, pepper, oregano, basil, lemon juice, and
vegetable oil. Add enough water so that the potatoes are just covered. Stir
the ingredients together very thoroughly so that everything is well mixed.

Bake the potato mixture for 45 minutes. Carefully stir the ingredients
together so that they are re-mixed. Bake the potatoes for another 45
minutes, or until they are tender. Remove the potatoes with a slotted
spoon.

Papadakis Taverna - San Pedro, California California Beach Recipe -


by Joan & Carl Stromquist

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Greek Potatoes


Categories: Vegetables, Side dish, Greek
Servings: 6

6 md Potatoes, cubed
1/2 c Fresh lemon juice
1/3 c Vegetable oil
1 tb Olive oil
2 ts Salt
1/2 ts Black pepper
1 1/2 ts Dried oregano
2 ea Gralic cloves, pressed
3 c Hot water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (197 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Chopped fresh parsley

Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan.
Add water. Bake uncovered for 1 1/2 hours at 475F. Stir every 20
minutes. Add more water if necessary. Allow the potatoes to evaporate
the water during the last 20 minutes till only the oil is left. Garnish
with parsley & serve.

"New Recipes From Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Greek Vegetable Stew


Categories: Main dish, Greek, Vegetarian
Servings: 4

2 md Zucchini, sliced
1 md Eggplant, sliced & peeled
2 md Onions, sliced
1/2 lb Small okra, stemmed
1 c Green beans, halved
1 lg Potato, thinly sliced
4 md Tomatoes, peeled & sliced
Olive oil
2 tb Fresh basil leaves
2 ea Garlic cloves, minced
Salt & pepper

Preheat oven to 350F. In a deep casserole make a layer of each vegetable.


Dribble a little oil over each layer & sprinkle lightly with garlic &
basil, salt & pepper. Layer in any order but have potatoes in the middle
& end with tomatoes.

Bake covered for 1 1/2 hours basting once or twice. If vegetables are too
watery, bake uncovered for the last 10 minutes.

Vera Gewanter, "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (198 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Green Bean Salad


Categories: Salads, Appetizers, Side dish
Servings: 2

2 c Fresh green beans


1 sm Onion, sliced
2 tb Oil
1 tb White wine vinegar
1 ts Dijon mustard
2 ea Galic cloves, pressed
1/2 ts Salt
1 tb Fresh mint, optional

Wash the beans, cut off the ends & break in half. Steam them for a few
minutes, but do not let them lose their crunchiness. Drain. Place in a
salad bowl with the onions. Combine the rest of the ingredients in a jar
& shake well. Pour over the beans. Serve either hot or cold.

Vicki Chelf Hudon, "La Grande Cuisine Vegetarienne"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Green Beans with Fried Bean Curd


Categories: Vegetarian, Main dish, Chinese
Servings: 1

2 ea Tofu cakes
4 tb Oil
2 tb Soy sauce
1 tb Dry sherry
1/2 lb French beans
1 ts Salt
1 ts Cornflour
2 tb Stock

Cut drained tofu into small cubes. Heat 2 tb oil in a wok & fry tofu till
it turns golden. Remove & marinate in soy sauce & sherry.

Cut beans into pieces 2" long. Heat rest of oil & stir fry beans for 1
minute. Sprinkle with salt. Add tofu & marinade. Dissolve cornstarch in

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (199 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

water & stir into the rest of the ingredients. Cook gently till sauce
thickens.

Serve hot over rice.

Jack Santa Maria, "Chinese Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Green Beans Braised with Mint & Potatoes


Categories: Greek, Vegetables, Vegetarian, Side dish, Vegan
Servings: 4

3 tb Olive oil & margarine, mixed


1 c Tomato juice or sauce
1 lb Fresh green beans
-- trimmed, cut
1 tb Chopped fresh parsley, opt.
2 md Potatoes; peeled
Salt & freshly ground pepper
Chopped fresh mint

Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add
the green beans and parsley to the pan with enough water to almost cover.
Tuck the potato slices in between, partially cover the pan, and simmer for
25 minutes, the stir and season with salt, pepper, and 2 tablespoons
chopped mint. Cook uncovered until the beans and potatoes are fork
tender, about 10 more minutes. If the sauce has not thickened, pour it
into a small pan, and boil down to one cup, then combine with the beans
and potatoes in a warm serving bowl. Sprinkle with a little additional
fresh mint and serve warm. Excellent with grilled chops, fish or egg
dish, but equally good as a main course with cheese.

From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,


New York.
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (200 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Green Lentil Soup


Categories: Soups, Vegetarian
Servings: 8

1 c Green lentils
1 md Grated onion
3 1/2 oz Olive oil
10 oz Can tomatoes, crushed
2 tb Tomato paste
3 tb Red vinegar
1/2 ts Salt
1/2 ts Black pepper
2 tb Chopped Italian parsley
1/2 ts Basil
3 ea Garlic cloves, chopped
2 ea Bay leaves

Soak lentils. Drain, rinse & add salt. Set aside.


With heat at medium, add olive oil to the pot & grated onion with parsley.

Cook to a golden colour. Add 4 litres of water & lentils. Bring to a


boil. Add bay leaves, garlic, basil, pepper, tomatoes & paste. Cook for
2 1/2 hours, stirring every half an hour. Check the cooking lentils &
ensure there is enough water.

Before serving, add red vinegar, mix well. Check seasonings.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Green Lentil Soup with Lemon


Categories: Soups, Appetizers
Servings: 8

2 c Green lentils, washed


3 ts Olive oil
6 c Vegetable stock
1 ea Bay leaf
2 lg Onions, chopped
3 ea Garlic cloves, crushed

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (201 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 ts Coriander
2 ts Cumin
1/2 ts Sweet Hungarian paprika
2 lg Carrots, diced
2 tb Lemon juice, or to taste
Salt & pepper

Heat oil in pot & add lentils, stir briefly & add the onions & garlic.
Cook for 3 or 4 minutes, stirring constantly. Add the bay leaf & spices &
stir for 1 minute. Finally add the carrot. Pour in stock, raise heat &
bring to a boil. Simmer for 60 minutes until the lentils start to puree.
Remove from heat & let cool. Blend till smooth & return to the pot. Add
lemon juice & salt & pepper. If too thick, thin with a little more stock.
Serve with freshly made bread.

Adapted from Sarah Brown's "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Green Papaya Salad (Som Tam)


Categories: Salads, Thai, Vegetarian, Vegan
Servings: 2

4 oz Green papaya
1 Garlic clove
3 sm Red or green chilis
1 tb Roast peanuts
1 oz Long beans; chopped into
- 1-inch (2.5 cm) lengths
- OR - French beans
2 tb Lemon juice
3 tb Light soy sauce
1 ts Sugar
1 md Tomato
-- chopped into segments
2 lg Chinese cabbage leaves

Peel the outer skin from the green papaya and finely shred the flesh on a
cheese grater or chop very finely into long thin shreds. Set aside. In a
mortar, lightly puond the garlic, add the chilis and lightly pound while
occasionally stirring with a spoon to prevent the resulting paste from

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (202 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

thickening. Add the long beans and slightly bruise them. Add the
shredded papaya, lightly pound and stir until all the ingredients are
blended together. Add the lemon juice, soy sauce and sugar and stir into
the mixture. Finally add the tomato, stirring once. Arrange the Chinese
cabbage leaves on a serving dish and turn the yam on to them. Diners
should tear off a section of cabbage leaf to use as a scoop for the yam,
the two being eaten together. This dish is especially good with sticky
rice.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Green Tomato Jam


Categories: Jams, Conserves, Fruits
Servings: 1

1 kg Green tomatoes
1 ea Lemon
1 c Water
3 c Sugar

Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot
with the water. Bring to a boil, reduce heat & simmer for 1 hour.
Transfer to a warmed sterile jars.

Letts, "Jams, Pickles & Chutneys"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Green Tomato Pie


Categories: Pies, Tomatoes, Vegetables, Untested
Servings: 1

Pastry for 9' pie with lid


3 c Tomatoes; green
3/4 c Brown sugar
1/2 c Molasses

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (203 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Water
2 tb Flour
1 ts Cinnamon
1/4 ts Nutmeg

Preheat oven to 425F. Remove stem end of tomatoes- don't peel them. slice
tomatoes in thin rings, cover them with boiling water and let stand for
about 10 minutes, then drain them. Arrange the tomato slices in the unbaked
pastry shell. combine sugar, flour, spices, molasses and water; pour the
mixture over the tomatoes and cover with the top crust. Bake at 425F for 15
minutes, then at 350F for 30 minutes.

To quote the author, Edna Staebler "The Mennonites make pies out of
anything they happen to have around that needs eating, that's how they
managed to invent so many wonderful recipes."

"Food That Really Schmecks"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Grilled Angel Food Cake with Nectarines & Blueberries


Categories: Grill, Fruits, Italian
Servings: 6

6 ea Ripe nectarines
3 tb Powdered sugar
Grated zest of 1 lemon
Juice of 1/2 a lemon
6 sl Angel food cake
1 pt Fresh blueberries

Prepare grill & cover to build an intense heat. Remove nectarine pits &
slice each one into 6 slices. Combine sugar, zest, lemon juice in a
small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook
5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes.

When fruit is just about done, toast cake slices on a cooler part of the
grill, turning once. Serve toasted cake with grilled nectarines &
handfuls of blueberries.

284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (204 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Grilled Eggplant with Hoisin Sauce


Categories: Main dish, Vegetarian
Servings: 4

1 lg Eggplant
1 ts Salt
3 tb Hoisin sauce
2 tb Tamari
2 tb Balsamic vinegar
1 ts Sugar
1/4 ts Hot pepper sauce
2 tb Sesame oil
1/2 tb Minced ginger root
4 ea Scallions, thinly sliced
1 tb Sesame seeds, toasted

Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt & place in
a colander. Cover with a weighted down plate & leave for 30 minutes.

Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic &
ginger. Rinse eggplant & pat dry.

Pre-heat grill or brioler. Place eggplant onto cookie sheet or directly


on grill & cook till tender, about 5 to 7 minutes per side. Transfer to a
serving dish & pour the sauce over the top. Sprinkle with scallions &
sesame seeds. Serve warm

"Vegetarian Times", April 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Grilled Green Bean & Eggplant Salad


Categories: Salads
Servings: 4

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (205 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 ea Japanese eggplants
1/2 lb Fresh green beans, whole
1/4 c Balsamic vinegar
2 lg Red bell peppers, julienned
2 c Mixed greens
2 tb Minced red onion
1 tb Olive oil
2 tb Lemon juice
2 tb Balsamic vinegar
Salt & pepper

Slice eggplants into rounds 1/4" thick. Toss with green beans in balsamic
vinegar. Grill 8 to 10 minutes, turning frequently.

In a large salad bowl, toss together bell peppers, greens, onions, live
oil, lemon juice & 2 tb balsalmic vinegar. Add salt & pepper. Arrange
grilled vegetables on top. Serve immediately.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Grilled Herbed Mushrooms in Cold Tomato Dressing


Categories: Vegetables, Vegetarian, Vegan
Servings: 4

1 lb Large button mushrooms


-- wiped clean

----------------------------------MARINADE----------------------------------
1 c Olive oil
4 Garlic cloves; minced
1 ts Red pepper flakes; crushed
1 tb Fresh parsley, chopped
1 tb Fresh cilantro or basil
-- (chopped)
1/2 ts Salt
1/4 ts Freshly ground pepper

----------------------------COLD TOMATO DRESSING----------------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (206 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 Tomatoes; peeled, seeded


-- and chopped
3 Shallots; minced
1/4 c Sherry wine vinegar
1/4 c Tomato juice
1/4 c Extra virgin olive oil
1 Lime; juiced
2 tb Chopped fresh parsley
2 tb Chopped fresh cilantro
-OR- basil

Cecila came up with this combination for actress Darryl Hannah, a


vegetarian who cooks for meat eaters. The Philippines-inspired cold
tomato and lime dressing is compatible with grilled fish or chicken as
well as mushrooms. To prevent the bamboo skewers from splintering in the
heat of the fire, soak them in cold water for about half an hour and place
them in the freezer for a few minutes before cooking.

Combine all marinade ingredients in a glass or ceramic bowl. Add the


mushrooms, toss to coat and set aside to marinate for 1 hour at room
temperature.

Source: Cecilia De Castro of Ma Cuisine


_The Ma Cuisine Cooking School Cookbook_,
by Linda Lloyd, Toni Mindling Schulman, Patrick Terrail and Helene Siegal

Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Grilled Tempeh W/red Onion & Eggplant


Categories: Main dish, Vegetarian, Vegan, Bbq
Servings: 6

3 Tempeh cakes
6 sl Red onion
2 sm Eggplants; sliced into
- 1/3" thick rounds
Olive oil
12 sl Whole wheat bread
1 bn Arugula

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (207 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----------------------------RED WINE MARINADE-----------------------------


1 c Red wine
4 tb Olive oil
2 lg Garlic cloves
- sliced into ovals
1 tb Rosemary leaves; -OR-
1 ts -Dried rosemary
1/4 ts Fennel seeds
Coarsely ground black pepper

---------------------------SWEET LEMON MAYONNAISE---------------------------


1/2 c Mayonnaise
2 tb Lemon juice
1 ts Dijon-style mustard
1 ts Honey
1 Garlic clove
- minced to a paste
Salt
Freshly ground pepper

Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in
half crosswise, then split each half horizontally by slicing carefully.
Marinate the tempeh cakes at room temperature for 1 hour, or longer in the
refrigerator.

Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in
the refrigerator.

Brush the eggplant slices with olive oil. On an open or closed grill over
medium-hot coals, grill the eggplant and onion slices for 10 minutes per
side and the tempeh for 8 minutes per side or until well-browned. Grill
the whole wheat bread slices over low coals until toasty. Arrange the
vegetables and tempeh on slices of whole wheat toast spread with Sweet
Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper
to taste

From Vegetables on the Grill by Kelly McCune.

Posted by Nanette Blanchard

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (208 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Grilled Tofu with Summer Vegetables


Categories: Vegetarian, Main dish, Vegan
Servings: 12

16 oz Firm Chinese tofu; cubed


3/4 c Teriyaki sauce
12 lg Mushrooms; halved
1 Red bell pepper
-cut into 1" pieces
1 Green bell pepper
- cut into 1" pieces
1 lg White onion
- cut into 1" pieces
12 Bamboo skewers
- soaked in water for 1 hour
2 tb Canola or safflower oil
2 c Barbecue Sauce
-- (see separate recipe)

1. Combine tofu and teriyaki sauce in sealed plastic bag. Freeze overnight
and thaw next day. Turn bag once or twice during thawing process. Reserve
marinade.

2. Place tofu, peppers, onion, and mushrooms on skewers, alternating the


order, beginning and ending with tofu. Com bine oil with reserved marinade
and brush on the tofu and vegetables. Place on a grill and brown on all
sides. brush on BBQ sauce and grill a while longer.

From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade

Shared by: CAROLE VIOLETT (XKSP92B)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Groundnut Stew


Categories: Main dish, Vegetarian, African
Servings: 6

2 c Chopped onions

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (209 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Peanut oil
1/2 ts Cayenne
1 ts Garlic cloves, pressed
2 c Chopped cabbage
3 c Cubed sweet potatoes
3 c Tomato juice
1 c Apple juice
1 ts Salt
1 ts Grated fresh ginger
1 tb Cilantro, chopped
2 ea Chopped tomatoes
1 1/2 c Chopped okra
1/2 c Peanut butter

Saute the onions in the oil for 10 minutes. Stir in the cayenne & garlic
& saute for a couple more minutes. Add cabbage & sweet potatoes. Cover &
saute for a few more minutes. Mix in the juices, salt, ginger, cilantro &
tomatoes. Cover & simmer for about 15 minutes, until the sweet potatoes
are tender. Add the okra & simmer for another 5 minutes. Stir in the
peanut butter. Place the pot on a heat diffuser & simmer gently till
ready to serve. Add more juice if the stew is too thick.

"Sundays at Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Guizhou Lianai Doufu


Categories: Chinese, Hom
Servings: 2

1 lb Firm bean curd (tofu)

----------------------------------FILLING----------------------------------
1 tb Peanut oil
3 tb Minced fresh cilantro
2 tb Finely chopped garlic
2 tb Finely chopped scallions
1 1/2 tb Minced peeled fresh ginger
2 ts Red chile flakes or powder
1 tb Dark soy sauce
1 ts Sugar

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (210 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Salt
1/2 ts Sesame oil
2 c Peanut oil; for frying

-----------------------------------SAUCE-----------------------------------
1 tb Peanut oil
1 tb Finely chopped garlic
1 tb Minced peeled fresh ginger
1 tb Dark soy sauce
1 tb Rice wine
2 ts Light soy sauce
1 ts Sugar
1 c Vegetable stock
1 ts Cornstarch; mixed with
1 ts Water
2 ts Sesame oil

DRAIN THE BEAN CURD AND CUT IT into 2-inch squares. Set to drain further on
paper towels. Heat a wok or large saute pan until is is hot. Add the oil
and all the filling ingredients and stir-fry for 1 minute. Put the cooked
ingredients in a bowl and allow them to cool thoroughly. Heat a wok or
large saute pan until it is hot. Add the 2 cups oil and, when it is hot,
deep-fry the bean curd on both sides until it is golden brown. Remove the
bean curd squares from the wok, drain them well on paper towels, and allow
them to cool thoroughly. Drain and discard the oil. Take each of the bean
curd squares and, with a knife, split it slightly open on one side so a
pocket is formed. Place a spoonful of cooked filling in each of the
pockets. Continue to fill the squares until you have used all the bean
curd. Wipe the wok clean, reheat, and add 1 tablespoon oil. Then add the
garlic and ginger, and stir-fry for 30 seconds. Then add the rest of the
ingredients except the cornstarch mixture and sesame oil. Bring the mixture
to a boil, return the fried bean curd pieces and cook over medium heat for
3 minutes. Now add the cornstarch mixture, stir gently to combine, and then
add the sesame oil. Give the mixture a final turn and serve at once. Serves
4 as part of Chinese meal, or 2 as a single dish.

Ken Hom, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Gujar Ka Pullao (Carrot Rice)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (211 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Indian, Rice, Elisabeth


Servings: 4

1 c Basmati rice
1 c -Water
1 lg Onion
2 tb Vegetable oil
1 ea Bay leaf
1/2 ts Cumin seeds
2 ea Cloves
1 ea Cardamom pod
1/2 ea Cinnamon stick; 1/2 inch
1/2 ts Peppercorns
2 c Carrot; grated
-salt to taste

"Carrots add a mild sweeteness to this pullao, which is lightly flavoured


with whole spices. the recipe was given to me by my sister-in-law Rachna,
who entices her family to eat carrots this way."

Wash the rice under running water, then let soak in 1 cup water. Slice the
onion into thin half rounds. In a large, heavy bottom saucepan over medium
heat, warm the oil. Add the bay leaf. cumin, cloves, cardamom pod, cinnamon
and peppercorns. cook until the spices puff up and darken ( 1 to 2
seconds), then add the sliced onion and saute until browned (8 to 10
minutes). Add the rice and the soaking water and the salt. Stir gently,
cover, increase the heat to high and bring to a boil. Then reduce the heat
to very low and cook for 25 minutes without uncovering the pan. Turn off
the heat and let the pan stand covered on the burner for 5 minutes. then
uncover, fluff up the rice gently and serve. SERVES: 4 as a side dish

Smita Chandra "From Bengal to Punjab: The Cuisines of India"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Gujerati Carrot Salad


Categories: Indian, Salads, Vegan, Jaffray, Vegetarian
Servings: 4

5 Carrots;medium
1/4 ts -Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (212 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Vegetable oil
1 tb Whole black Mustard seeds
2 ts Lemon juice

This is a Madhur Jeffrey recipe, published in the Toronto Sun. "Jaffray


was in town last week teaching at the Bonnie Stern School of Cooking.
Using ingredients available locally, primarily in the shops along
Gerrard just west of Coxwell, she wowed the classes with her masterful
teaching, attention to detail and wonderful aromatic dishes. She also
proved how good and easy Indian cooking can be. ...
Jaffray taught us how roasting, crushing and grinding bring out different
qualities in a spice. Crushing mustard seeds, for example, brings out
their heat but tossing them 'til they pop in hot oil calms the heat and
brings out a sweet nuttiness. Black mustard seeds, the finest mustard seeds
are essential and inexpensive ingredient, found in Indian groceries."

Trim and peel and grate carrots. In a bowl, toss with salt and set aside.
In a small heavy pan over medium heat, heat oil. When very hot, add
mustard seeds. As soon as the seeds begin to pop, in a few seconds, pour
oil and seeds over carrots. Add lemon juice and toss.
SERVES:4
Serve at room temperature or cold.

SOURCE: Madhur Jaffray, The Toronto Sun


Posted by Anne Maclellan

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Gujrati Dal


Categories: Main dish, Indian, Vegetarian
Servings: 4

1 c Mixed dal*
3 md Tomatoes, cut into wedges
1 sm Eggplant, sliced into sticks
-- like french fries
1 md Zucchini, same as above
1/2 ts Turmeric
1 tb Chopped ginger
1 ts Chopped garlic
2 ea Green chilies, minced

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (213 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

4 tb Ghee
3/4 ts Black mustard seeds
3/4 ts Cumin seeds
1/3 ts Asafetida
1 ts Salt
2 tb Chopped coriander leaves

Wash dal. Place legumes in a bowl & cover with hot water. Soak for 2
hours, drain & rinse. Put in a large pot with the turmeric, ginger,
garlic, chilies & 3 cups water. Boil & simmer for 45 minutes. Turn off
heat & let cool slightly. Puree with a wire whisk.

Heat ghee in a deep pot & add mustard seeds. Fry for 15 seconds. Add
cumin seeds & cook for 10 seconds. Add asafetida & cook for a second or
two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4 minutes.
Add eggplant & zucchini & cook for an additional 3 minutes.

Add lentil puree & salt & bring to a boil. Reduce heat & cook covered for
20 minutes. Serve over plain rice.

*Use a mixture of dals, yellow lentils, pink lentils, yellow split peas &
yellow split mung beans.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Guvec or Turlu - Vegetable Casserole


Categories: Turkish
Servings: 6

2 lg Eggplants
Salt
4 sm Zucchini
3 sm Sweet green peppers
250 g Okra; optional
250 g Green beans
4 sm Tomatoes, ripe, peeled
1/2 c Olive oil
3 sm Onions; sliced
2 Garlic cloves; crushed

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (214 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Chopped parsley


Freshly ground black pepper
1/2 c Water

Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours

Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips
of skin lengthwise at intervals giving a striped effect. Cut long
eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered
lengthwise, then cut into chunky pieces. Spread eggplant on a tray and
sprinkle liberally with salt. Leave for 30 minutes, then pat dry with
paper towels.

Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds
from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak
in vinegar to remove slime. Drain.

String beans if necessary and slit in half (French cut). Slice tomatoes.

Heat half the oil in a frying pan and fry eggplant until lightly browned.
Remove to a plate - do not drain.

Add remaining oil to a pan, add sliced onions and fry gently until
transparent. Stir in garlic, cook 1 minute, then remove pan from heat.

Place a layer of eggplant in the base of a casserole dish. Top with some
of the zucchini, peppers and beans. Spread some onion mixture on top and
cover with tomato slices. Sprinkle with salt, pepper and some of the
parsley. Repeat until all ingredients are used, reserving some tomato
slices and parsley.

Place prepared okra on top if used and cover with last of tomato. Sprinkle
with parsley, salt and pepper and add water and oil drained from eggplant.

Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until
vegetables are tender. Serve from casserole as an accompaniment to roast
or grilled meats or poultry. Often this is served as a light meal on its
own; bread and peynir (feta) cheese are then served with it.

Tess Mallos, "The Complete Middle East Cookbook"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (215 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hardy Vegetable Soup


Categories: Soups, Vegetables, Canadian
Servings: 10

4 qt Stock
3/4 c Celery, chopped
3/4 c Onion, chopped
2 Garlic cloves, chopped
1 c Carrots, sliced
2 c Potatoes, diced
2 tb Oil
1/2 c Tomato paste
1/2 c Green pepper, diced
1 c Mixed vegetables
1/2 tb Sweet basil
Salt & pepper to taste
1/2 c Macaroni
1/2 c Pot barley
2 c Coarsley chopped cabbage
1 Tomato, chopped

In a soup pot saute the celery, onion and garlic in oil for 5 minutes. Add
water, vegetables, pot barley, meats, seasonings. Bring to the boil and
simmer for 1 1/4 hours. For last 1/4 hour add cabbage and macaroni.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hazelnut and Vegetable Crumble


Categories: Vegan, Vegetarian, Main dish
Servings: 4

2 lb Peeled, diced vegetables:


-Carrots, Rutabagas,
-Turnips, Onions, Celery
1/4 lb Butter or vegan margarine
Salt
Freshly ground black pepper

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (216 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Rolled oats
2/3 c Hazelnuts
-chopped or slivered
1 sm Onion; peeled and grated
1 Garlic clove; crushed
1/2 ts Dried thyme
-OR- herbes de Provence

Preheat the oven to 350 F. Broil the vegetables in water to cover for
15-20 minutes, or until tender. Drain, reserving the water.

Blend about one-third of the vegetables with 2 tablespoons of the butter


or vegan margarine and enough of the reserved water to make a puree in a
food processor or blender.

Add this puree to the rest of the vegetables. Season to taste with salt
and pepper. Spoon the mixture into a shallow ovenproof casserole.

To make the crumble topping, put the oats into a bowl with all the nuts,
the onion, garlic, herbs and salt and pepper. Add the rest of the butter
or vegan margarine, and mix with a fork until the topping mixture
resembles coarse breadcrumbs.

Sprinkle the crumble mixture evenly over the top of the vegetables. Bake
for 30-40 minutes, until topping is crisp and lightly browned.

Source: The Complete Vegetarian Cuisine - by Rose Elliot


ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hearty Garlic Bread


Categories: Breads
Servings: 1

1 tb Dry yeast
1 c Warm water
3 tb Vegetable oil
1 ts Salt
1/4 ts Sugar

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (217 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 c White flour
12 Garlic cloves, pressed

In a deep bowl, dissolve the yeast in water. Add oil, salt & sugar. Beat
in half the flour & the pressed garlic. Add the rest of the flour slowly,
working it in as you go. Using your fingers, squeeze the dough together.

Bang the dough down hard on the kneading board. Form into an oval & place
on an oiled pan. Let rise for a while in a warm place.

Preheat oven to 375F & bake for 45 to 55 minutes.

Anne Lerner, "Breads you Wouldn't Believe"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hearty Meatless Chili


Categories: Main dish, Vegetarian
Servings: 4

1 Env. Soup Mix *


4 c Water
16 oz (1 can) Chick Peas
16 oz (1 can) Red Kidney Beans
14 1/2 oz (1 can) Tomatoes
1 c Lentils, Rinsed & Drained
1 Large Stalk Celery
1 tb Chili Powder
2 ts Ground Cumin
1 md Clove Garlic, Chopped
1/4 ts Crushed Red Chili Pepper

* One of the following soup mixes can be used. Onion, Onion-Mushroom,


In large saucepan or stockpot, combine all ingredients. Bring to a boil,
then simmer, covered, stirring occasionally, 20 minutes or until lentils
are almost tender. Remove cover and simmer, stirring occasionally, an
additional 30 minutes or until liquid is almost absorded and lentils are
tender. Serve, if desired, over hot cooked brown or white rice.

Posted by Helen Peagram in Intercook

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (218 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Herb Bread


Categories: Breads
Servings: 1

1 tb Dry yeast
1/2 c Warm water
1 3/4 c White flour
1 pn Oregano
2 pn Parsley
3 pn Chives
2 tb Vegetable oil
1/4 ts Sugar
1 ts Salt

In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil,
sugar & salt. Allow to rest for 15 minutes.

Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently,
adding more flour if you need to. Let rest for 10 minutes. Knead again
for a short time.

Place dough in a 3 3/4"X7 1/2"X2" aluminimum foil pan. Allow to proof for
20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to
cool in the pan for 5 minutes before turning out.

Anne Lerner, "Breads You Wouldn't Believe"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Herbed Potato Patties


Categories: Snacks, Curries, Vegetables
Servings: 4

3 lg Potatoes
1 tb Ghee
1 ts Salt
1/4 ts Black pepper

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (219 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/8 ts Nutmeg
1/4 ts Turmeric
1 tb Lemon juice
1/2 tb Minced chilies
2 tb Fresh coriander
3 tb Chick pea flour
Ghee for frying

Boil the potatoes in their jackets until just fork tender. Peel them &
mash them until they are very smooth.

Add the remaining ingredients except the ghee. Knead until well blended.
Divide into 8 portions. Wash & dry your hands & then rub them a little
vegetable oil. Roll each ball in your hands & then flatten into a small
round patty about 1/2 inch thick.

Brush a griddle or skilet with ghee. Place over the lowest heat possible
&, when the pan is hot, add the patties in a single layer. Pan fry for 15
to 20 minutes per side until a redish brown crust is formed. Serve hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Herbed Rice with Julienne Potatoes


Categories: Indian, Vegetarian, Rice
Servings: 5

1 c Basmati rice
2 md Potatoes, peeled
1/2 tb Fresh ginger
2 ts Green chilies, minced
1/4 c Coconut
2 tb Parsley, fresh
3 tb Ghee
6 Whole cloves
1 1/2 Inch piece cinnamon stick
1 sm Bay leaf
1 1/2 ts Whole cumin seeds
1/2 c Frozen peas, defrosted
1 ts Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (220 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3/4 ts Turmeric
1 ts Lemon juice
2 1/4 c Water
1 ts Sugar
1 tb Ghee
5 Lemon wedges to garnish

Wash the potatoes & cut them evenly into julienne strips.

Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little
water or soy milk, mix well. Drop in potato strips. Set aside.

Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf.
Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry
till they are lightly browned.

Add the rice, salt, turmeric, lemon juice, water & sugar. Stir & quickly
bring to a full boil.

Reduce heat to very low & cover with a tight fitting lid. Simmer gently
for 20 to 25 minutes. 5 minutes before the end, add the peas.

Remove lid, turn off heat & add 1 tb ghee. Let rice sit for 5 minutes.
Fluff & garnish each portion with lemon wedges.

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hijiki Nimono


Categories: Vegetarian, Vegan, Main dish
Servings: 4

2 oz Hijiki
2 oz Carrots
1 Age (deep-fried tofu) puff
1/3 Block hard tofu
5 Green beans
2 tb Sesame oil
1 c Dashijiru (soup stock)
3 tb Shoyu (soy sauce)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (221 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Sake
2 tb Mirin
1 ts White sesame seeds
-- lightly sauteed
Seven pepper; to taste
- (Shichimitogarashi)

A.) Rinse the hijiki in a fine-mesh strainer under cold running water.
In 3 times the amount of warm water, soak for 10 to 15 minutes. Remove
the hijiki with a tea strainer. (Sand and pebbles will sink to the bottom
of the bowl.) Return to fine-mesh strainer and drain off excess water.
Grate the carrots into matchstick slivers. Dip the age puff for 30
seconds in boiling water, and cut into matchstick slivers. Place tofu in
a heated skillet and mash with a spatula. Let it simmer in its own water
until reduced to small crumbs. Snap the ends off the green beans and
place in boiling water for 1 to 2 minutes. Immerse in iced water, drain,
and cut into 1/2-inch-long pieces.

B.) In a heated skillet, saute sesame oil, hijiki, carrots, age, and
tofu (all completely drained of water). When ingredients have acquired a
shiny appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to
low and cook, stirring frequently, until liquid has been absorbed. Turn
off heat and add green beans.

C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If you
like, add seven-taste pepper to taste.

Source: The Folk Art of Japanese Country Cooking, by Gaku Homma


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Holy Tofu Mole!


Categories: Vegetarian, Main dish, Vegan
Servings: 4

1 sm Head of garlic
1/2 ts Olive oil
3 Fresh poblano chilies
-OR- pasilla chilies
1/2 c Raw, shelled pumpking seeds

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (222 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

10 oz Canned tomatillos; drained


1/2 c Fresh cilantro, chopped
1/2 c Chicken or vegetable stock
-OR- Water
1 1/2 lb Extra firm, low-fat tofu
1/4 c Tamari
3 c Cooked brown rice

Preheat oven to 375 F. Remove loose, papery skin from garlic and cut in
half crosswise. Rub cut surfaces with olive oil. Wrap garlic in foil and
bake 35 to 40 minutes until garlic is soft. Set aside until cool enough
to handle. Squeeze garlic cloves from their skins.

Remove stems and seeds from chilies. Roast chilies under broiler, turning
frequently, until skin is evenly blistered and slightly charred. Place
chilies in a paper bag and let cool. Remove skins from chilies and rinse.

Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking
the pan often, until seeds have puffed, about 3 minutes. Do not brown.

Transfer seeds to a small bowl, then set aside to cool.

Grind pumpkin seeds to a fine meal in a food processor or blender. Add


roasted garlic, chilies, tomatillos, peppers and cilantro and continue
pureeing until smooth. Heat sauce in a medium skillet and add stock.
Simmer 10 minutes.

Slice tofu 1/2-inch thick. Brush tofu with tarmari and grill over hot
coals or broil in oven, 5 minutes per side. Serve tofu on a bed of rice
topped with mole sauce.

Calories per serving: 497


Grams of fat: 17
Percent fat calories: 32
Cholesterol: 0 mg
Grams fiber: 8.4

Source: Delicious! magazine - May/June 1993


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (223 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Hortosoupa 1
Categories: Vegetarian, Vegan, Greek, Kaz, Soup
Servings: 2

340 g Chopped fresh tomatoes


1 md Potato; diced
1 Carrot; diced
55 g Red or white chopped cabbage
1 md Onion; chopped
100 ml Olive oil
Sea salt
Black pepper

Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30
minutes and add the vegetables, oil and seasoning Cook for 45 - 60 minutes
until the vegetables are tender. Serve.

Posted by Kaz Dunkley

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hot and Sour Vermicelli Salad (Yam Wun Sen)


Categories: Thai, Salads, Vegetarian, Vegan
Servings: 3

--------------------------------THE GARNISH--------------------------------
5 Crisp lettuce leaves
1 Garlic clove; finely chopped
1 tb Cooking oil
1 Sprig coriander leaves
-- finely chopped

----------------------------------THE YAM----------------------------------
4 tb Vegetable stock
2 oz Medium button mushrooms
-- sliced
4 oz Dry clear vermicelli noodles
-- soaked in water for
-- 20 minutes until soft,
-- then drained

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (224 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Lemon juice
3 tb Light soy sauce
1/2 ts Chili powder
1 ts Sugar
2/3 c Black fungus mushrooms
-- pre-soaked
2/3 c Med. fresh button mushrooms
2 Shallots; finely sliced
1 Spring onion/scallion
-- chopped
1 Celery stalk with leaves
-- chopped
1 sm Carrot; finely chopped

Line a serving dish with lettuce and set aside. Fry the garlic in the oil
until golden brown and set aside.

In a saucepan, heat the stock and add the fresh mushrooms, cook
momentarily, then add all the other yam ingredients and stir for
approximately one minute until thoroughly mixed. Finally, add the garlic
oil and mix, turn on to the lettuce and garnish with coriander.

Source: Thai Vegetarian Cooking, by Vatcharin Bhumichitr


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hot and Sour Mushroom Soup (Tom Yam Het)


Categories: Soups, Thai, Vegetarian, Vegan
Servings: 3

3 c Vegetable stock
1 ts Nam Prik Pow sauce
1 Inch Lemon grass
-- finely chopped into rings
3 Kaffir lime leaves
-- roughly torn into three
1 ts Sugar
2 tb Lemon juice
2 oz Oyster mushrooms
-- coarsely separated

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (225 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-OR- button mushrooms


2 sm Fresh red or green chilis
- (more if desired)
-- crushed to split open

---------------------------------TO GARNISH---------------------------------
Coriander leaves

In a large pan, bring the vegetable stock to the boil and stir in the Nam
Prik Pow sauce. Add the remaining ingredients and simmer, stirring well
until the mushrooms are just cooked but still al dente. Pour into a
serving bowl and garnish with coriander leaves.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typos by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hot Cross Buns


Categories: Breads, Mark's
Servings: 1

2 tb Dry yeast
3/4 c Warm water
1/2 c Vegetable oil
1 ts Salt
1/4 c White sugar
2 tb White vinegar
1 ts Baking powder
1 ts Cinnamon
3 1/2 c White flour
1/2 c Flour for kneading
2/3 c Currants

Combine yeast with water in a mixing bowl. Combine the rest of the
ingredients except the currants & flour. Mix well. Add 1 1/2 c flour &
mix. Stir in currants. Mix in the remaining 2 c of flour. Remove from
bowl & knead, adding more flour as necessary. Knead for a few minutes
until the dough is pliable. Return to mixing bowl, cover with a damp
cloth & set aside until it has doubled.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (226 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Punch dough down, turn out onto a floured board, cover & let rest for 10
minutes. Divide the dough into 18 pieces. Roll into a ball & place on a
greased baking sheet 1 1/2 inches apart. Flatten slightly. If you wish,
using a sharp knife, cut out a cross in the top of each bun. Cover with a
damp cloth & let rise till doubled.

Heat oven to 375F. Lightly brush the top of each bun with vegetable oil &
bake for 12 to 15 minutes or until golden. Cool on wire racks.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hot German Bean Salad


Categories: Main dish, Vegan
Servings: 6

1/4 c White Grape Juice


2 md Carrots; chopped
1/2 md Red onion; chopped
2 Stalks celery; sliced
1/2 c Water, or liquid from beans
1/3 c Vinegar
1 tb Sugar
1 tb Cornstarch
1 Vegetable Bouillon cube
2 c Black beans, canned
1 c Red kidney beans, canned
1 Red onion, optional

In a large skillet, add white grape juice and heat over medium-high heat.
Stir fry carrots, onion, and celery for two minutes. Remove from heat.

In a small bowl, stir together water, vinegar, sugar, cornstarch, and


bouillon cube, crumbling cube as much as possible.

Add mixture to skillet. Cook and stir over medium-high heat 1 to 2


minutes, or until mixture is thickened and bubbly.

Stir in black and kidney beans. Cook additional 2-3 minutes, stirring
occasionally, until mixture is heated through. Garnish with sliced red

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (227 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

onions, if desired.

May be served hot or cold.

One serving of 2/3 C = 2 bread exchanges; 164 cal; 33 gm carb; 6 gm


protein; trace fat, 304 mg sodium, 0 mg cholesterol. (Sodium may be reduced
by cooking dry beans instead of using canned, using no added salt)

A.BROADDUS [Alice in Hou] at 20:08 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hot Pepper Green Beans


Categories: Side dish, Chinese, Vegetables
Servings: 4

1 lb Fresh green beans, stemmed


4 ea Garlic cloves, minced
1/2 c Chopped green scallions
2 ea Fresh chilies, seeded &
-- finely chopped
1 tb Fermented black beans,
--rinsed
3 tb Rice vinegar
2 tb Tamari
1 1/2 ts Cornstarch
1 tb Brown sugar
2 tb Rice wine
3 tb Peanut oil

Blanch green beans for 2 minutes. In a small bowl, combine garlic,


scallions, chilies, beans. In another small bowl, combine vinegar, soy
sauce, cornstarch, sugar & wine. Heat oil in a wok, add bean mixture &
stir-fry for a minute. Add green beans & stir-fry for 5 minutes. Mix in
the rest of the ingredients & stir-fry long enough just to coat the beans.

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (228 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Hot Sauce for Falafels


Categories: Sauces
Servings: 4

1 c Vegetable broth
6 tb Tomato paste
2 ts Red chili paste
1 tb Fresh lemon juice
1/2 ts Ground cumin
1 tb Fresh parsley, minced
1 tb Cilantro, minced

Combine all ingredients in a pot. Over a medium heat, simmer till


slightly thickened, should take 5 minutes.

Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hot Spicy Bean Curd


Categories: Main dish, Chinese, Vegetarian
Servings: 2

2 tb Oil
2 ea Green onions, chopped
1 ts Garlic, chopped
1 ea Green chilies, chopped
1 tb Salted black beans
1 lb Bean curd, cubed
1 tb Soy sauce
1 ts Brown sugar
1/2 c Stock
1 ts Cornstarch dissolved in 1
-- tb water

Heat oil in a wok & fry the onion, garlic & chili for 30 seconds. Add
salted beans & bean curd, fry gently till bean curd turns golden. Add the
rest of the ingredients & cook until the sauce thickens. Serve hot over
noodles or fried rice.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (229 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Jack Santa Maria, "Chinese Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hummus Bi Tahini


Categories: Middle east, Vegetarian
Servings: 6

19 oz Can chickpeas
1 ts Baking soda
3 tb Tahini
1 ea Garlic clove, chopped
Juice of 1 1/2 lemons
1/2 ts Salt
2 tb Cold water
1 tb Pine nuts
1 tb Olive oil

Combine chickpeas with their juice with baking soda & bring to a boil.
Immediately remove from heat, drain & rinse thoroughly. In a food
processor, combine chickpeas, tahini, garlic, lemon juice, salt & 1 Tb of
water. Blend till creamy. Add rest of the water if mixture apears too
thick. Refrigerate. Heat olive oil & fry pine nuts till golden brown.
When ready to serve, sprinkle over hummus. Serve cold with pita bread.

"The Hamilton Spectator", July 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Hummus
Categories: Appetizers, Snacks, Middle east
Servings: 1

8 oz Chick peas, soaked


5 tb Tahini
4 tb Lemon juice, or to taste
2 tb Extra virgin olive oil
3 ea Garlic cloves, minced
1/4 ts Spanish paprika (hot)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (230 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Salt
Black pepper

Drain & rinse chick peas. Put them in a large pot with lots of fresh
water & boil for 60 minutes. If the chick peas are old, then you may have
to boil them for longer. Cook until they are soft.

Drain thoroughly, reserving the liquid. Grind to a fine powder. Add 150
ml of reserved stock & blend to a stiff paste. You may have to add more
stock. Add all the other ingredients & mix thoroughly.

Leave to stand at least 2 hours so that the flavours can marry. Add more
seasonings if you require, especially lemon juice & olive oil.

Adapted from Sarah Brown's "Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Humus Tahini Dip


Categories: California, Appetizers, Vegetarian, Vegan
Servings: 4

3/4 c Chickpeas; soaked overnight


-and drained
2 Garlic cloves; minced
1 ts Salt
1/4 ts Pepper
6 tb Tahini (sesame paste)
2 Lemons, juiced
1 tb Corn oil (or as needed)
1 tb Olive oil
1/4 ts Paprika
1 tb Fresh parsley; chopped

In a medium saucepan place the soaked chickpeas and cover them with water.
Bring the water to a boil over high heat and vigorously cook the chickpeas
for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1«
hours, or until they are tender (add more water if necessary).

Drain the water from the chickpeas. Place them in a food processor
(reserve 8 chickpeas for the garnish) and pur‚e them until they are very

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (231 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

smooth. Add some water if necessary.

In a medium bowl, place the pur‚ed chickpeas. Add the garlic, salt,
pepper, tahini, and lemon juice. Mix the ingredients together so that
they are well blended.

Add the corn oil and mix it in well so that a smooth paste is formed.

In a small serving bowl, place the humus. Smooth it down evenly with a
knife. Pour the olive oil in the center. Sprinkle on the paprika and
parsley. Garnish the dish with the reserved chickpeas.

Makes 1¬ cups.

Source: Papa Garo's - Redondo Beach, California


"Southern California Beach Recipe" by Joan and Carl Stromquist
ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Indian French Toast


Categories: Indian, Vegetarian, Vegan
Servings: 2

1/3 c Besan (chick pea) flour


1/4 c Mashed tofu
3/4 c Water
3 -to
4 tb Margarine
2 -to
4 Hot green chilies
1/4 c Cilantro
1 sl Ginger (1/2")
2 tb Chopped onion
1/2 ts Salt; to taste
4 sl Bread *

* (I like sourdough, and I recommend not using a really dark type.)

Put everything but the bread and margarine into the blender/food processor/

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (232 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

other implement of destruction and blend until the herbs are medium
chooped.
Pour the resulting batter into a wide shallow dish. (She says it'll keep
three days covered in the frig, if you plan meals that far ahead. I
don't.)

Melt the margarine in a big skillet or frying pan. Soak one slice of bread
at a time in the batter until pretty gloppy, then toss into the skillet and
fry until the bottom is medium brown, then flip and cook about another
minute.

Serve right off the stove.

From: radhika@june.cs.washington.edu (Radhika Thekkath)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Indian Gazpacho


Categories: Indian, Soups, Appetizers, Vegetarian
Servings: 6

6 lg Tomatoes, blanched, skinned


1 lg Red onion
1 lg Green or red bell pepper
2 bn Radishes, trimmed
3 lg Carrots
3 lg Celery ribs
2 md Cucumbers, unpeeled
2 ea Hot green chilies, seeded
6 lg Garlic cloves, peeled
2 tb Olive oil
1/2 c Tomato paste
6 1/4 c Vegetable stock
1 3/4 c Dry red wine
Salt

Chop all vegetables & put in large bowl with the rest of the ingredients.
Stir well. Blend in stages until there are no vegetable chunks left, but
don't let the soup become too thin. Add salt to taste & chill before
serving.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (233 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Adapted from Ismail Merchant, "Indian Cuisine"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Indian Gravy


Categories: Indian
Servings: 1

1 c Ghee
2 lg Onions, chopped
4 lg Garlic cloves
1 ts Grated ginger
2 ts Turmeric
2 ts Cayenne
2 ts Garam masala
4 ea Ripe tomatoes
1/3 c Yogurt
Salt
2 1/2 c Water

Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric,
cayenne & garam masala in turn. Stir fry for 5 minutes.

Add tomatoes & yogurt. Stir in salt & cook for 2 minutes.

Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes.
The gravy is now ready to use.

Makes 2 1/2 cups.

Michael Pandya, "Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Indian Style Lemonade


Categories: Beverages, Indian
Servings: 8

8 c Water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (234 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Fresh lime juice


2/3 c Fresh lemon juice
1 1/3 c Maple syrup
1/2 tb Freshly grated ginger
1/8 ts Cayenne, optional

Combine all ingredients in a large pitcher or punch bowl. Serve at room


temperature or chilled.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Iridofu
Categories: Japanese, Vegetarian
Servings: 4

1 tb Oil
1 sm Onion, diced
1 sm Carrot, diced
24 oz Tofu, crumbled
2 tb Roasted sesame seeds
1/2 ts Salt
2 ts Shoyu
1 ds Pepper

Heat a wok & coat with oil. Add onion & carrot & saute for 3 minutes till
onion is slightly browned. Add crumbled tofu & the remaining ingredients.
Stirring constantly, saute over medium low heat for a bout 5 minutes, or
until the tofu is light & dry.

Variations: Add 1/4 c of any of the following: parboiled green peas;


shiitake mushrooms; diced bamboo shoots. Also try adding 1 ts grated
ginger.

Shurtleff & Aoyagi, "The Book of Tofu"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (235 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Irish Herb Scones


Categories: Breads
Servings: 4

1/2 lb Mealy potatoes


4 tb Flour
1/4 ts Salt
4 tb Oil
2 tb Chopped parsley
1/2 ts Dried dill
1/4 ts Savory
1/4 ts Marjoram
1/4 ts Powdered sage
Oil for frying

Boil or bake the potatoes, then pass through a foodmill. Mix the flour,
salt, oil & herbs with the potatoes. On a floured board, roll this dough
to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide.
Fry in very hot oil on both sides until light golden.

Vera Gewanter, "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Iron Rich Quick Bread


Categories: Breads
Servings: 1

2 c Whole wheat flour


2 tb Wheatgerm
2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Oats
1/2 c Brown sugar
1/4 c Oil
1/2 c Molasses
1 1/4 c Water
1 c Raisins

Combine flours, wheatgerm, baking powder & soda & salt. Stir in oats &

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (236 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

sugar. Mix thoroughly. Add raisins. Combine oil, molasses & water. Add
to dry ingredients. Stir until thoroughly blended.

Turn into greased 23 X 13 X 7 cm loaf pan. Bake at 350F for 50 minutes.

Adapted from the Ontario Ministry of Health Recipes.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Italian Brochettes with Angel Hair Pasta


Categories: Grill, Italian, Vegetarian
Servings: 6

2 sm Japanese eggplants
1 ea Zucchini
1 ea Yellow crookneck squash
1/2 lb Button mushrooms
1 ea Red bell pepper
1 ea Yellow bell pepper
2 sm Red onions
1 ea Fennel bulb
1/2 lb Cherry toamtoes
---------MARINADE-----------
1/2 bn Fresh thyme
1 pn Crushed red pepper
Grated zest of 1 lemon
1/2 ts Salt, optional
1/2 ts Pepper, optional
9 ea Garlic cloves
Juice of 2 lemons
1/4 c Vegetable broth or olive oil
-----------PASTA------------
1/2 c Tomato sauce
1 lb Angel hair pasta

Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve mushrooms &
cut bell peppers into strips. Quarter removing skins only if they are
dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin
wedges. Place all vegetables into large bowl.

MARINADE: Strip thyme leaves from stems, reserve stems. In a processor,

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (237 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

process thyme, red pepper, zest & salt & pepper. Add garlic while machine
is running. Stop machine & add lemon juice Turn on & add vegetable broth
in a slow stream. Process 1 minute. Pour over vegetables & allow to
marinate for 15 minutes.

Preapre grill & cover to build intense heat. Skewer vegetables. Toss
sthyme stems onto the heat shield or coals. Place brochettes onto hot
grill, cover & allw to smoke for 5 minutes. Remove cover, turn & cook for
another 3 to 5 minutes.

Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce
& heat through. When skewers are almost done, cook pasta. Drain & return
to pot. Pour sauce over pasta & toss to coat. Serve with grilled
vegetables.

VARIATION: Use sourdough bread brushed with the marinade & lightly grilled
instead of the pasta.

PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.;
8g Fiber.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Italian Style Eggplant & Pepper Salad


Categories: Salads, Appetizers, Vegetarian
Servings: 6

1 lg Eggplant
2 lg Bell peppers, red or green
2 lg Celery stalks
Olive oil for sauteeing
2 ea Garlic cloves, minced
1/4 c Olive oil
1/4 c Red wine vinegar
1 ts Oregano
Salt & pepper
1/4 c Black olives, chopped

Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (238 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Wrap the two peppers & celery stalks individually in aluminum foil & place
them on rack as well. Bake for 30 minutes. Remove peppers & celery & let
cool. Bake eggplant for another 15 minutes. It should be very tender &
have collapsed.

When vegetables are cool enough to handle, peel eggplant, cut into several
pieces & drain in a colnder for 20 minutes. Squeeze out some of the
excess moisture. Chop peppers, removing stems & seeds. Leave in large
pieces. Chop celery into 1/2" pieces. Dice eggplant & combnie with
peppers & celery in a large bowl.

Heat a few drops of olive oil in a skillet & saute the garlic till golden.
Add to hte bowl. Add remaining ingredients & mix thoroughly. Cover & let
stand for 1 hour at room temperature before serving.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Italian Tomato Sauce


Categories: Main dish, Italian, Sauces
Servings: 6

3 tb Olive oil
2 c Chopped onions
1 md Bell pepper, diced
2 ts Basil
1 ts Oregano
1 ts Thyme
1 1/2 ts Salt
13 oz Canned toamtoes, chopped
6 oz Tomato paste
1 tb Honey
Black pepper, lots
6 ea Garlic cloves, minced
Parsley

Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt.
Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.

Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (239 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

heat & simmer, partially covered, for 20 to 30 minutes.

Add garlic & cook 10 minutes more. Either let the sauce sit for a couple
of hours or serve now.

Serve over spaghetti & with homemade garlic bread.

Mollie Katzen, "Moosewood Cookbook", Revised Edition

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Jamaican Rice and Peas


Categories: Main dish, Vegetarian
Servings: 4

1 c dried red kidney beans, washed


coconut milk (see NOTE)
1 ea sprigfresh thyme
1 ea clove garlic, crushed
1 ea green onion, chopped
salt, to taste
3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 c uncooked
long-grain, regular or parboiled rice
In a medium saucepan with a tight-fitting lid, place the washed beans. Add
the coconut milk and bring to boil. Reduce the heat. Cook until the beans
are tender, 1 to 2 hours. Add the thyme, garlic, green onion, and salt.
Add the hot pepper if desired. Simmer for a few minutes. Add the rice.

The liquid should come up to 1-inch above the rice. Add water if needed.
Cover the pot. Bring to a boil again. Reduce the heat to low. Cook for 15
minutes (for regular rice) to 20 minutes (for parboiled). It should not be
necessary to add more water, but if to much liquid boils away, replace it
with boiling water.

The rice is ready when the liquid disappears and the grains of rice are
separate. Stir just before serving to evenly distribute the red kidney
beans. Makes 4 to 6 servings.

NOTE: For coconut milk, crack 1 mature coconut with a hammer, cut off
the brown shell, and grate the coconut meat. Into a bowl, add

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (240 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

the coconut meat and 6 cups of water. Mix well, then squeeze to
extract as much liquid as possible. Press through a sieve and
use as directed above.

Etoria says his preferred method to separate the coconut


meat from the brown shell is with a butter knife ("or the
dullest knife you have") to prevent cuts. Slip the knife
between the white flesh and the shell, and it should come
away easily.

Stanley Etoria, chef of the Reggae Cafe, 6100 Westheimer,


Houston, Texas

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Japanese Braised Eggplant


Categories: Main dish, Japanese, Vegetarian
Servings: 4

2 md Eggplants
1/2 c Dry sherry
1/3 c Tamari soy sauce
1 tb Molasses
1/4 c Vegetable oil
8 oz Tempeh, cubed
2 1/2 c Chopped onions
2 ts Ground fennel seeds
1/4 ts Cayenne
1 ts Ground coriander
1 md Green bell pepper, diced
4 c Sliced mushrooms
3 tb Tomato paste
Salt to taste
Brown rice
Chopped scallions
Toasted seasme seeds

Leaving stems on, cut eggplants in half lengthwise. Mix together the
sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into
pan, place eggplant slices face down, cover tightly & bake at 350F for 45
minutes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (241 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20
minutes. Stir frequently to avoid burning. In a separate pot, saute
remaining onion, coriander, remaining fennel till onions are transluscent.
Add peppers & mushrooms & saute 15 to 20 minutes.

With a slotted spoon, lift tempeh & onions from oil & stir into sauted
vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant
pan. Salt filling.

Turn eggplant halves over, carefully mash pulp & push to sides leaving a
hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly &
bake at 350F for 20 minutes til piping hot.

Serve on bed of rice, pour over some juiice from baking pan & sprinkle
with scallions & sesame seeds.

"New Recipes From Moosewood"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Kale and Potato Soup


Categories: Soups, Vegetarian, Madison
Servings: 4

7 c Water
1 lg Bunch kale
1 1/4 lb Red potatoes
Salt
2 Bay leaves
3 tb Virgin olive oil
1 md Red or yellow onion
- diced into 1/2-in squares
6 Garlic cloves; sliced
1/2 ts Red pepper flakes
Freshly ground pepper
Finely chopped parsley
- for garnish

HEAT WATER IN LARGE PAN. Meanwhile, with sharp knife, remove stems of
ruffled kale leaves. Chop stems into 1-inch long pieces and add them to the

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (242 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

water. Cut leaves into pieces about 2-inch square, wash well and set aside.
Scrub and peel potatoes and add peels to heating water along with 1/2
teaspoon salt and 1 bay leaf. When water boils, lower heat and let it
simmer while you assemble remaining ingredients. Cut peeled potatoes into
pieces about 1/2-inch square. Heat oil in soup pot, add onion, garlic, red
pepper flakes and remaining bay leaf. Cook over medium-high heat 3 or 4
minutes, stirring frequently, then season with salt. Stir in potatoes and 1
cup strained simmering stock. Cover and cook slowly 5 minutes. Add kale,
cover again and steam until leaves are wilted, stirring once or twice.
Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer
slowly, covered, until potatoes are soft, about 30 minutes. Use back of
wooden spoon to break up potatoes by pressing them against sides of pot or
puree 1 or 2 cups soup in blender and return it to pot to make unifying
background for other elements. Taste soup and season to taste with salt and
generous grinding of pepper. If possible, set soup aside 1 hour to allow
flavors to merge and develop even further, then serve with light sprinkling
of parsley.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Kali Dal


Categories: Main dish, Indian, Vegetarian
Servings: 8

1 c Black whole gram beans


2 tb Red kidney beans
1 c Chopped onions
2 tb Chopped ginger
3/4 c Chopped tomatoes
1 c Water
1/2 ts Ground cardamom
1 tb Ground coriander
1/2 ts Red pepper
2 ts Salt
6 tb Ghee
4 tb Ghee
1 1/2 ts Cumin seeds
1 c Minced onions
1/4 c Coriander leaves, chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (243 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Wash the gram beans. Place both the grma beans & kidney beans in a large
pot. Add 4 cups of water & bring to a boil. Turn off heat & let sit for
2 hours. Add the onions, ginger, tomatoes, 1 cup water, cardamom,
coriander, pepper, salt & 6 tb ghee. Mix well, bring to a boil & simmer
for 4 1/2 to 5 hours. Keep the heat very low so that you maintain a bare
simmer during the cooking period.

After cooking, remove 2 to 3 cups of the beans & blend them till smooth.
Return to the pot. Keep the dal on a low simmer.

Heat ghee & add the cumin seeds when ghee is very hot. After 10 seconds,
add the minced onion & cook gently for 10 minutes, stirring constantly.
Pour over the dal & mix in the coriander. Simmer till heated through.

Serve with Royal Vegetable & Rice Casserole.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Kasha
Categories: Main dish, Vegetarian
Servings: 5

2 c Kasha
4 c Water
2 tb Oil
5 lg Onions, diced
2 ea Carrots, diced
2 ea Celery stalks, diced
3 ea Galric cloves, chopped
1/2 c Tamari
1/2 ts Parsley
1/2 ts Garlic powder
1/2 ts Basil
1/4 ts Salt
1/8 ts Cayenne
3 tb Tahini

In a large pot, bring water to a boil & add kasha: cook for 15 to 20

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (244 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

minutes, till soft.

Heat oil in a skillet & add the chopped vegetables. Saute for 7 minutes
till soft. Mix kasha & add to the vegetables. Add seasonings, using
more if necesary. Add tahini & cook for 8 to 10 minutes.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Kaz's Vegetable Casserole


Categories: Vegetarian, Kaz, Vegetables, Beans
Servings: 2

4 Mushrooms
2 Onions
5 Mange tout
220 g Chick peas
400 g Tomatoes with chili spices
1/2 ts Cinnamon
1 tb Natural or hazelnut yoghurt
1 tb White wine vinegar
2 ts Brown mustard seeds

White grape juice is just as good as white wine if you want to avoid the
alcohol. The recipe works well without either.

I made this one up when I couldn't be bothered to follow a recipe, so I'd


be interested to know what you think of it. It is also nice with a crumble
topping - I use an ordinary wholemeal crumble mix and add sunflower seeds
to it, or cashew nuts, to give it a slightly nutty taste.

Preparation: chop the onions into 2cm pieces and finely dice the
: mushrooms.

Add all the vegetables to a casserole dish, then add the spices, chickpeas,
yoghurt and white wine. If possible leave to marinate for a couple of hours
to let the vegetables absorb the taste.

Microwave on high (650w oven) for 15 minutes, or longer if you want the
vegetables to be soft rather than crunchy - say 20 minutes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (245 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Serve with Biryani rice - I use brown rice with lentils, almonds, sultanas
and a mixture of vegetables such as carrots and broccoli.

Posted by Kaz Glover in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Kema
Categories: Main dish, Vegetarian, Curries
Servings: 6

1 c TVP granules or flakes


7/8 c Boiling water
1 tb Olive oil
1 lg Yellow onion, minced
1 lg Garlic clove, minced
1 ea 1 inch slice ginger, minced
3 tb Tomato paste
1 c Stewed tomatoes
2 ts Curry powder
1 ts Salt
1/8 ts Cayenne
1 c Green peas
1 c Mushrooms, sliced

Combine TVP & water in a bowl. Let syand for 10 minutes. Heat oil in a
large cast-iron skillet or wok. Stir-fry onion, garlic & ginger for 5
minutes. Add TVP & stir-fry another 5 minutes. Add tomato paste,
tomatoes, curry powder, salt & cayenne. Simmer a few minutes. Add peas &
mushrooms. Bring to a boil, cover & simmer over low heat for 5 minutes.

"Vegetarian Times" February, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Kettle Stew


Categories: Main dish, Vegan, Vegetarian
Servings: 4

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (246 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Chopped onions
1 lg Garlic clove, pressed
2 tb Minced chilies
3 tb Olive oil
1/2 ts Ground cinnamon
1/4 ts Ground cloves
4 sm Potatoes, cubed
3 c Drained canned tomatoes,
--chopped
2 c Cut green beans
1 sm Zucchini, sliced
2 c Corn
1 tb Cilantro
Salt

In a stewpot, saute onion, garlic, chilies in the oil for 5 minutes. Add
cinnamon, cloves, potatoes & cook for another 5 minutes, covered. Stir in
tomatoes, green beans & cover & cook for 5 minutes more. Add the zucchini
& corn. Simmer, covered on low heat till the vegetables are tender. If
the stew seems too dry, add some tomato juice or water. Add cilantro &
salt to taste. Serve with cornbread.

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Khatte Channe


Categories: Main dish, Indian, Vegetarian
Servings: 6

4 c Cooked chick peas, reserve


-- the stock
1 tb Tamarind paste
1/2 c Light vegetable oil
1 1/2 c Thinly sliced onions
2 ts Minced garlic
1/2 ts Turmeric
1/2 ts Red pepper
1 c Chopped tomatoes
1 tb Ginger, grated

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (247 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 1/4 ts Garam masala


1 1/4 ts Ground cumin

Heat oil in a large pot over medium heat & fry the onions for 20 minutes,
stirring constantly to prevent burning. Add garlic & cook for 2 minutes.
Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes &
ginger. Cook for about 5 minutes (the fat should be separating from the
gravy).

Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently
for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10
minutes. Check for salt. Serve garnished with onion slices & shredded
green chilies. Serve with Poori.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Khichhari
Categories: Main dish, Vegetarian
Servings: 4

4 oz Yellow split peas


1 tb Ghee
1 ea Onion, chopped
1/2 ts Whole coriander seeds
1/2 ts Whole cumin seeds
1 ea 1/2 inch piece ginger, slice
1 ts Turmeric
1/4 ts Cayenne
4 oz Brown rice
1 ea Green chili, chopped
3/4 pt Water
1 ea Juice of half a lemon
2 ea Tomatoes, skinned & chopped
Salt

Steep peas in boiling water for 1 hour. Drain & rinse well.

In a large pot, heat oil & fry onions & spices for 4 minutes over a medium
heat.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (248 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Add split peas, rice & green chili. Mix well. Pour on water & lemon
juice. Add tomatoes, stir once & cover. Simmer very gently for 40
minutes or until rice is soft. Season & serve.

Sarah Brown's "Vegetarian Cookbook"

Split peas can be substituted for lentils.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Kibbet Batata Bi Sanieh - Potato Kibbi


Categories: Vegetables, Vegetarian, Middle east, Vegan
Servings: 8

6 md Potatoes
-Water
1 1/2 c Fine burghul
1 md Onion; grated
1/2 c Finely chopped parsley
1 ts Dried mint
1/2 ts Ground cinnamon
2 ts Salt; more to taste
Freshly ground black pepper
1/2 c Flour, optional

---------------------------------TO FINISH---------------------------------
1 lg Onion; halved then sliced
3/4 c Olive oil

Scrub and cook potatoes in boiling, salted water until tender. Peel and
mash.

Place burghul in a fine sieve and rinse with cold water. Press with back
of spoon to extract moisture, then turn into a large bowl and leave for 15
minutes.

Add potatoes, grated onion, parsley, mint, cinnamon, salt and plenty of
pepper. Mix, taste and add more salt if necessary.

Knead well with hand, moistening it occasionally with water. If mixture

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (249 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

is too soft add enough flour to make a firm paste, kneading well.

Put sliced onion and half the oil in a 25 x 30 cm (10 x 12 inch) baking
dish or 30 cm (12 inch) round dish. Dot potato paste over onions, then
spread evenly with a spatula. Cut into diamond shapes using an oiled
knife. Pour remaining oil evenly on top and bake in a hot oven for 40
minutes or until golden brown. Cool in dish, then serve at room
temperature with salad. Good served hot, in which case cool for 10
minutes before serving.

Source: The Complete Middle East Cookbook - by Tess Mallos


ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Kimchi (Korean Cabbage Relish)


Categories: Vegetables, Relishes, Korean, Spicy
Servings: 1

1 Head Chinese cabbage


- cut into 1/2-in. strips
3 tb Salt
6 Green onions; chopped
- (or less, if desired)
3 Garlic clove; minced
- (or less, if desired)
1/2 ts Crushed dried hot red chile
1 ts Chopped gingerroot

Soak cabbage in salted water to cover 5 to 10 hours. Drain. Combine cabbage


with salt, green onions, garlic, chile and gingerroot. Mix well and spoon
into large jar. Cover and refrigerate 1 to 2 days before using. Keeps well
several weeks. Use as relish or salad.

Makes about 1 quart

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (250 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Koloketes (Pumpkin Pies)


Categories: Greek, Appetizers, Vegetarian, Vegan, Sort of :-)
Servings: 30

------------------------------PUMPKIN FILLING------------------------------
3 c Diced butternut pumpkin
2 tb Pougouri (coarse burghul)
1 md Onion; chopped
1/4 c Peanut or corn oil
1/2 ts Ground cinnamon
1 pn Ground cloves
1 1/2 ts Salt
Freshly ground black pepper

-----------------------------------PASTRY-----------------------------------
4 c Plain flour
1 pn Salt
3/4 c Peanut or corn oil
1/2 c Cold water
3 ts Lemon juice
Beaten egg & milk for glaze

Makes: 30
Oven temperature: 200 C (400 F) reducing to 180 C (350 F)
Cooking time: 30 minutes

Peel pumpkin, remove seeds and cut into 5 mm (1/4 inch) dice. Measure and
place diced pumpkin into a bowl. Add remaining filling ingredients, stir
to combine, cover and leave for 12 hours or overnight.

Sift flour and salt into a mixing bowl, add oil and rub in with fingertips
until distributed evenly. Add water and lemon juice and mix to a firm
dough. Knead lightly, cover and leave to rest for 30 minutes.

Roll out dough thinly (about the thickness of a normal pie crust) and cut
into 15 cm (6 inch) rounds. Take a round of pastry and moisten edges with
a little water. Place a good tablespoonful of filling in centre, fold
over and press edges to seal well. Flute edge with fingers or press with
tines of fork.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (251 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Place finished pies on lightly greased baking trays and glaze tops with an
egg beaten with a little milk. Bake in a hot oven for 10 minutes, reduce
to moderate and bake for further 20 minutes. Serve hot or cold.

From: "The Complete Middle East Cookbook" by Tess Mallos


ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Korean Bean Thread Sesame Noodles with Vegetables


Categories: Vegetarian, Vegan, Hom
Servings: 4

1 oz Chinese dried mushrooms


1/2 oz Chinese dried cloud ears
1/4 lb Bean thread noodles
2 oz Carrot
1 Green pepper
1 sm Onion
2 tb Peanut oil
1/2 c Water

-----------------------------------SAUCE-----------------------------------
2 tb Light soy sauce
2 tb Dark soy sauce
3 tb Sesame oil
1 1/2 tb Sesame seeds
1 tb Finely chopped garlic
1 tb Sugar
1 ts Freshly ground black pepper

Soak the dried mushrooms in warm water for 20 minutes until soft. Squeeze
the excess liquid from the mushrooms and remove and discard the stalks.
Cut the caps into shreds. Soak the cloud ears in warm water for about 20
minutes or until soft. Rince them well in cold water and drain them
thoroughly in a colander.

Soak the noodles in a large bowl of very hot water for 15 minutes. When
soft, drain well. Cut the noodles into 3-inch lengths, using scissors or

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (252 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

a knife.

Peel and finely shred the carrot. Finely shred the pepper and onion.

Heat a wok or large frying pan and add the oil. When moderately hot, add
the mushrooms, cloud ears, carrot, onion, green pepper, and water and
stir-fry for 5 minutes or until the carrots are cooked.

Combine the sauce ingredients and add them to the vegetables. Give the
mixture a good stir, then add the noodles. Stir-fry the mixture for 2
minutes until well heated through. Serve at once or at room temperature.

Source: Asian Vegetarian Feast - by Ken Hom


William Morrow and Company, Inc. - New York
ISBN: 0-688-07753-6
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Korean Dipping Sauce


Categories: Vegetarian, Appetizers
Servings: 4

4 tb Soy sauce
4 ts Rice vinegar
1 ts Sesame oil

Mix all ingredients. Serve with sauteed bean curd.

Madhur Jaffrey's "World of the East Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Koushari (Lentils, Macaroni and Rice in Oil)


Categories: Egyptian, Vegetarian, Vegan
Servings: 6

1 c Ads iswid (brown lentils)


Water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (253 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Salt
1 c Small macaroni noodles
1 c Short grain rice
2 tb Olive oil
1 c Tomato puree

---------------------------------TA'LEYA II---------------------------------
2 lg Onions
1/4 c Olive oil
1 Garlic clove (or more)
-- finely chopped

This is classed as an 'oil' dish by Coptic Egyptians and is prepared


during periods of fasting when animal products cannot be taken. You may
cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like
me, you like to keep pots to a minimum, use the method given. This is the
way they prepare it in Egypt anyway.

Place lentils in a sieve and wash well under running water. Place in a
large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil,
then simmer for 1 hour until tender but still intact. Drain and keep
aside.

Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons
salt and the macaroni. Stir constantly until water returns to the boil
and cook, uncovered, for 15 minutes until tender. Stir occasionally.
Drain and keep aside. Clean pot again and dry.

Wash rice well in sieve under running water and drain. Heat oil in pot
and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1
teaspoon salt and bring to the boil, stirring occasionally. Cover and
simmer over low heat for 15 minutes or until tender. Leave covered off
the heat for 5 minutes for grains to separate.

Prepare the ta'leya (directions below), add tomato puree and bring to the
boil.

Add lentils and macaroni to cooked rice and toss together lightly with a
fork. Pour hot ta'leya and tomato mixture on top, toss again and cover
pot. Leave over low heat for 10 minutes. Serve hot.

TA'LEYA: Halve peeled onions lengthwise then slice thinly to give


semicircles. Heat olive oil in a pan, add onions and fry over medium heat

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (254 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

until golden brown. Add garlic and cook a minute longer.

Source: The Complete Middle East Cookbook, by Tess Mallos


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lakhnawi Khatti Dal (Lucknow Sour Lentils)


Categories: Main dish, Indian, Vegetarian
Servings: 6

1 1/2 c Pink lentils


1 tb Finely chopped ginger
1/2 ts Turmeric
1 tb Lemon juice
1 c Boiling water
2 ts Salt
5 tb Ghee
1 ts Black cumin seeds
1 tb Minced garlic
1/2 ts Red pepper

Wash lentils thoroughly. Place in a saucepan with the turmeric & 5 cups
of water. Bring to a boil, stirring often. Reduce heat & simmer,
partially covered, for 25 minutes. Stir occasionally. Add lemon juice to
lentils & cook for a further 15 minutes. Turn off heat & beat with a wire
whisk.

Heat ghee, when very hot, add cumin seeds & fry for about 10 seconds.
Remove pan from the heat & add red pepper & minced garlic. Stir rapidly
for 10 seconds until the garlic begins to colour, but do not let it brown.
Pour over the hot puree. Serve immediately.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lebanese Eggplant


Categories: Vegetables

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (255 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Servings: 4

1 Medium eggplant -peel & dice


1 Clove of garlic
1/4 c Olive oil
1 cn Tomatoes (drained) 16 oz.
1/2 ts Brown sugar
1/8 ts Pepper
1/2 c Shopped onion
1/2 c Sliced mushroom
1 tb All purpose flour
1/2 ts Salt
1/4 ts Dried whole basil

Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion,
garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes
and other ingredients. Bring to a boil. Remove from heat. Layer in lightly
grease 1 qt. casserole. Bake at 375 degree for 25 minutes.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lebanese Herb Salad


Categories: Salads, Vegetarian, California, Vegan
Servings: 4

1 Pita bread
1/2 Head leaf lettuce; washed,
-dried, and chopped
1 bn Cilantro; chopped
1 bn Scallions; thinly sliced
3 Tomatoes; diced
2 tb Fresh parsley, chopped
1 tb Fresh mint, chopped
1 tb Sumac
1/4 c Olive oil
2 Lemons; juiced
1/2 ts Cinnamon
Salt & pepper to taste

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (256 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Bake the pita bread so that it is dry. Break the bread up into small
pieces and set them aside.

In a medium bowl place the lettuce, red bell peppers, cilantro, scallions,
tomatoes, parsley, mint, and sumac. Toss the ingredients together.

Add the olive oil and toss it in well.

Add the lemon juice, cinnamon, salt and pepper. Toss the ingredients
together well.

Add the pita bread pieces and toss them in.

Source: Papa Garo's - Redondo Beach, California


"Southern California Beach Recipe" by Joan and Carl Stromquist
ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lebanese Tabbouleh


Categories: Salads, Lebanese, Vegetarian, Madison
Servings: 8

1/2 c Fine grain cracked wheat


- (bulgur)
1/2 c Finely chopped onion
1/2 ts Allspice
1/2 ts Pepper
1 ts Salt; or to taste
3 c Finely chopped parsley
1/2 c Finely chopped scallions
2 c Finely chopped ripe tomatoes
- (if not ripe, omit)
1 1/2 c Fresh spearmint leaves
- (finely chopped)
-(if necessary, substitute
- another mint)
1/2 c Fresh lemon juice
3/4 c Olive oil

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (257 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and
let soak for 20 minutes, then drain well, squeezing out excess water.
Combine minced onion with the allspice, pepper and salt. Set aside. In a
large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold
in the drained wheat and refrigerate until an hour before serving. Just
before serving, stir in the seasoned onion and dress with lemon juice and
oil to taste.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Leek & Tomato Soup


Categories: Soups, Vegetarian, Appetizers
Servings: 6

4 md Leeks
6 ea Boiling potatoes
3 md Tomatoes
2 md Onions
5 tb Ghee
4 c Stock
2 ts Sugar
Salt & pepper
Water

Split & thoroughly wash leeks. Cut into chunks. Dice potaotes & chop the
tomatoes. Thinly slice onions. Melt 3 tb ghee in pot & add onions &
leek. Simmer very gently for 5 minutes. Add tomatoes followed by
potatoes. Simmer gently for 2 minutes. Add stock. Bring to a boil.
Stir in sugar, salt & pepper to taste. Reduce heat & simmer. Cook until
potatoes are soft. Cool & then blend, using extra water if necessary.

Re-heat before serving. Top with croutons. Thin with water if desired.
Will keep well in the fridge.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (258 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Leek-And-Artichoke Soup


Categories: Soups, Vegetables, Vegetarian, Madison
Servings: 6

1 lg Artichoke; -=OR=-
2 md -Artichokes
1 c Water; acidulated with
- the juice of
1 Lemon
2 Garlic cloves
1 tb Virgin olive oil
1 lg Leek; white part only -=OR=-
2 md Leeks, white part only
- washed and sliced
1 sm New potato; quartered
- and thinly sliced
6 Leaves butter lettuce
- sliced into 1/4" strips
-=OR=- a handful of
- Sorrel leaves, sliced
1 tb Chopped parsley
2 Mint leaves; chopped
Salt
5 1/2 c Water
1 lb Fresh peas; shucked, -=OR=-
1 c -Frozen peas

---------------------------------GARNISHES---------------------------------
Freshly ground pepper
Chopped chervil
-=OR=- Chopped Parsley
Extra-virgin olive oil
Parmigiano-Reggiano
- freshly grated

TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top
2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in
quarters and remove the chokes. Dice the trimmed hearts into small pieces.
Put them in the acidulated water as you work. Keep the garlic cloves whole.
Warm the olive oil and add the leeks, drained artichokes, garlic, potato,
lettuce or sorrel, parsley and mint. Season with the salt, add 1/2 cup
water and stew gently until the vegetables are wilted, about 5 minutes. Add

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (259 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

the peas and the rest of the water. Bring to a boil, then lower the heat
and simmer, partially covered, for 20 minutes or until the artichokes are
cooked. Taste for salt. Puree the soup or leave it as is and serve with the
freshly ground pepper, add a few good pinches of chervil or parsley, a
spoonful of olive oil drizzled into each soup plate and a dusting of
cheese.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Legumes in Garlic and Onions


Categories: Main dish, Indian, Vegetarian
Servings: 6

2 c Pigeon peas, soaked, 20 mins


1 qt Water
1/2 ts Turmeric
Salt
1/4 c Oil
1 tb Black mustard seeds
2 ts Cumin seeds
1 md Onion, finely chopped
6 ea Garlic cloves, chopped
1/2 ts Dried red chilies

Wash pigeon peas & boil them with the water & turmeric & salt for 20
minutes. Heat oil in medium pot, add mustard & cumin seeds & fry until
mustard seeds start to pop. Stir in onion & garlic & fry till browned &
& soft. Mix in ground chili & stir for 30 seconds. Remove & pour over
peas. Stir thoroughly, cover & simmer for 10 minutes, stirring
occasionally. Serve hot with plain rice.

Rani, "Feast of India"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lemon Cream Dressing


Categories: Dressings, Salads, Sauces, Vegan, Pickarski

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (260 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Servings: 1

1/2 c Tahini
8 oz Firm (or firm silken) tofu
1 Lemon; zested and juiced
1/4 c Cider vinegar
1 Garlic clove; minced
1/4 c Brown rice syrup; -OR-
1/3 c -Honey
2 tb White miso
1/2 c Water

Place all ingredients in a blender and blend until the mixture is smooth.
Cool and use as desired.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.


: ISBN: 0-89815-377-8
: Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lemon Drop Cookies


Categories: Cookies, Vegetarian, Mark's
Servings: 1

1 c Shortening
2 c Sugar
1/4 c Lemon juice
1/2 c Water
1 ts Baking soda
1 ts Cream of tartar
3 c Flour

Beat shortening for 30 seconds. Add sugar & continue to beat till light &
fluffy. Combine lemon juice & water. Combine the dry ingredients.
Alternately mix the dry & wet ingredients with the beaten mixture. Mix
well. Drop by spoonful onto a greased cookie sheet.

Bake for 8 to 10 minutes at 450F.

Makes about 60 to 70.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (261 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lemon Grass Spicy Vegetables (Pat Pet Takrai)


Categories: Thai, Vegetables, Vegetarian, Vegan
Servings: 3

2 lg Dried red chilis


-- coarsely chopped
1 ts Coarsely chopped galangal
2 sm Red shallots
-- coarsley chopped
3 oz Ready-fried beancurd
-- finely diced
Oil; for deep-frying
2 tb Oil
1 tb Finely chopped garlic
1 tb Lemongrass, finely chopped
-- into rings
1 tb Grated coconut
2 oz Long beans; coarsely chopped
-- into 1-inch lengths
1 md Broccoli stem
-- coarsely chopped at an
-- angle into 1-inch lengths
2 oz Baby sweetcorn
-- roughly chopped at an
-- angle into 1-inch lengths
1 Carrot; finely chopped
-- into matchsticks
3 tb Vegetable stock
2 tb Light soy sauce
1/2 ts Sugar

In a mortar, pound together the chilis, galangal and shallots to form a


paste and set aside. Deep-fry the beancurd dice until crispy brown, drain
and set aside.

Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (262 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

paste, add the lemon grass and coconut, stirring well. Add all the
vegetables and briefly stir-fry. Add the stock, soy sauce and sugar.
Stir well and turn on to a serving dish.

Source: The Lemon Grass Restaurant, Bangkok


_Thai Vegetarian Cooking_ by Vatcharin Bhumichitr
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lemon-Herb Quinoa


Categories: Side dish, Vegan, Grains
Servings: 6

1 c Quinoa
1 1/2 tb Vegetable oil
2 c -Water
3/4 ts Dried marjoram or oregano
1/2 ts Dried thyme
1/4 ts Dried rosemary; crumbled
3 tb Chopped parsley
2 tb Fresh lemon juice
3/4 ts Salt
1/2 ts Grated lemon rind
1/4 ts Pepper

Place the quinoa in a large bowl; fill with cold water. Drain into a
strainer and repeat the rinsing and draining 4 more times.

Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed
quinoa and cook, stirring, until the quinoa makes cracking and popping
noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and
rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15
minutes.

Stir in the parsley, lemon juice, salt, lemon rind, and pepper. Simmer,
covered, 5 minutes longer. Fluff with a fork.

Serves 4 to 6

Calories: 206 Total Fat: 3.2 g

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (263 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Protein: 6.0 g Saturated Fat: 1.2 g


Carbohydrates: 33.0 g Cholesterol: 0
Fiber: 4.1 g Sodium: 451 mg

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)

Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lemony Radish Salad


Categories: Salads
Servings: 6

1/2 c Lemon juice


1/2 c Salad oil
2 tb Minced chives
2 tb Minced parsley
1 ts Tamari
1/4 ts Pepper
4 c Thinly sliced radishes

Mix all ingredients together well & refrigerate till ready to serve.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentil & Brown Rice Soup


Categories: Soups, Appetizers, Vegetarian
Servings: 6

1/2 c Lentils
1/3 c Brown rice
2 tb Olive oil
2 ea Garlic cloves, minced
2 tb Soy sauce
2 ea Bay leaves
1 sm Onion, chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (264 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 md Carrots, sliced
1 lg Celery stalk, chopped
14 oz Can tomatoes, chopped
1/2 c Tomato juice
1/4 c Sherry
1 ts Basil
1 ts Paprika
1/2 ts Marjoram
1/2 ts Thyme
Salt & pepper

Place first 6 ingredients in large soup pot. Cover with 3 cups water &
bring to a boil. Cover & simmer for 7 to 8 minutes. Add 2 more cups of
water along with the rest of the ingredients. Cover & simmer for 25 to 30
minutes. Serve hot.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentil and Buckwheat Slice


Categories: Main dish, Vegetarian, Vegan
Servings: 1

4 oz Roasted Buckwheat
1 Carrot
1 Onion
1 ts Oil
6 oz Red Lentils
1 pt Veg stock
Dried herbs
-(parsley + rosemary
- are recommended)
1 ts Marmite
-(for the Brits amongst you)
1 pn Nutmeg
Salt
Pepper

1.Chop onion and carrot, saute in oil in a fairly large saucepan


2.Add all other ingredients - bring to boil

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (265 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3.Simmer for 30 minutes, until liquid is absorbed


4.While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6
5.Put mixture in loaf/flan dish
6.Put loaf/flan dish in 4. above.
7.Cook for 30 minutes

Note: I see no reason why you would need to use the oil, just cut up
the carrots extra small, place all ingredients in the pan and start at 2.

Posted by Pat Buttons

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentil Burgers


Categories: Main dish, Vegetarian, Mark's
Servings: 8

2 c Dried red lentils


-Water, to cook
1 c Bread crumbs
- (preferably wholewheat)
1 lg Onion; finely chopped
2 Garlic cloves; minced
- more to taste
Salt & pepper to taste

Wash lentils thoroughly & pick out any sticks & stones & grit which might
get in them. In a large pot, bring the water to a rolling boil. Add
lentils & cook for 20-25 minutes until the lentils start to puree. Drain &
let cool. It is not necessary to let them get cold.

Transfer the cooked lentils to a large mixing bowl. Add bread crumbs,
garlic & onion & mix thoroughly. Season well.

You then can experiment with herbs & spices. I usually add loads of cajun
spice, with healthy measures of parsley, basil & majoram. You could try
thyme or sage. It is your choice.

If the mixture does not hold together well enough, add more bread crumbs.
Form into patties & then cook as you would a regular hamburger in a little
oil. Or barbecue. If they are really dry, then they hold together well

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (266 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

enough to barbecue.

Serve in buns with old fashioned dijon mustard & chips ooops, errrr fries.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentil Dahl


Categories: Curries, Main dish, Vegetarian, Vegan
Servings: 1

2 c Green or brown lentils


1 ea Cinnamon stick, 3"
1 ea Bay leaf
3 md Garlic cloves, peeled, whole
2 sl Ginger root, 1" thick
1 ts Turmeric
3/4 ea Lemon
1/2 ts Salt
1/8 ts Black pepper
1/2 ts Cayenne
3 tb Ghee
1 pn Asafetida
1/2 ts Whole cumin seeds

Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay
leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower heat
& simmer for 40 minutes, till lentils are tender & the water has been
reduced significantly.

Slice lemon thinly & add to the pot with salt, black pepper & cayenne.
Simmer for a further 5 minutes.

Just before serving, heat ghee till hot, add asafetida & cumin seeds &
saute till the seeds begin to colour. Pour over top of dahl & serve over
rice.

Madhur Jaffrey, "An Invitation to Indian Cooking"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (267 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentil Loaf


Categories: Main dish, Vegetarian
Servings: 4

6 oz Red lentils
12 oz Water
1 ea Onion, chopped
1 tb Parsley
1/2 ts Cayenne
1 tb Nutritional yeast
Lemon juice
Salt & pepper

Rinze lentils thoroughly. Cover with water & cook for 10 to 15 minutes.
Add more water if you need to. You should have a stiff puree. Stir fry
onions in a little oil till soft, throw in the cayenne & cook for a few
more seconds. Remove lentils from heat & stir in the remaining
ingredients. Add a little more stock or water if the mixture is too dry.
Season with salt & pepper to taste.

Grease a 1 lb loaf tin, press in the lentils mixture. Bake at 375F/190C


for 45 to 50 minutes. Let stand for 10 minutes & then turn out on a
plate. Serve with vegetables.

Very loosely based on Sarah Brown, "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentil Salad


Categories: Salads, Vegetarian
Servings: 4

1/2 c Lentils
1 sm Onion, chopped
4 c Seasoned stock
Oil for sauteeing
1/2 c Bulghur
1/4 c Soy grits

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (268 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Yogurt
2 tb Mayonaisse
1 ts Garlic powder
1 ts Dijon mustard
2 ts Lemon juice
6 c Chopped spinach

Cook lentils & onion in 2 c stock until tender but not mushy, about 25
minutes. Drain excess water. Heat oil in a skillet & saute bulgur & soy
grits for 5 to 10 minutes. Stir constantly. Heat remaining stock, add to
skillet & cook over a low heat till light & fluffy -- 10 minutes. Let
cool.

Mix yogurt, mayonnaise, garlic, mustard & lemon juice. Combine grain
with lentils & vegetables & toss in the dressing. Chill if desired.

Frances Moore Lappe, "Diet for a Small Planet"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentil Soup


Categories: Soups, Vegetarian
Servings: 6

2 tb Vegetable oil
2 ea Garlic cloves, minced
1 lg Onion, chopped finely
2 ea Celery stalks, diced
1 ea Carrot, sliced
1 ea Potato, diced
4 tb Tamari
1 ts Basil
1/2 ts Spanish Paprika
1/2 ts Cumin
1 ts Oregano
10 c Stock
3 ea Tomatoes, chopped
1 1/2 c Red lentils

In a large pot, heat the oil over medium heat & add the garlic & onions.
Saute for 2 minutes. Add the celery, carrot & potatoes & saute for 8

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (269 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

minutes. Add the tamari & the seasonings & continue to saute gently for
another 5 minutes.

Add the stock, tomatoes & uncooked but washed lentils. Bring to a boil,
reduce heat & cook for 1 hour. Stir frequently.

The lentils should puree, cook for longer if they need to puree more to
thicken the soup.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentil Stuffed Peppers


Categories: Indian, Main dish, Vegetarian
Servings: 4

2/3 c Red lentils


4 tb Vegetable oil
4 md Green bell peppers
1 ts Cumin seeds
2 Onions, chopped
2 Green chilies
1 1 inch piece ginger, grated
1 tb Ground coriander
1 1/4 c Water
Salt & pepper
2 tb Chopped cilantro

Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add
peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add
remaining oil to pan. Cook cumin till they begin to pop. Add onions &
chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils
& add to the pan with water. Stir well & cover. Cook for 15 to 20
minutes til lthe liquid has evaporated.

Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove
seeds. Stuff with the lentils & replace the tops. Stand in a baking
dish. Bake at 350F for 15 minutes.

Linda Fraser, "Curries & Indian Foods"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (270 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentil-Walnut Burgers


Categories: Main dish, Vegetarian, Vegan
Servings: 6

3/4 c Dry lentils


1 1/2 c Water
2 ts Cider vinegar
1 tb Margarine
1 c Onion; finely minced
2 Garlic cloves; crushed
10 lg Mushrooms; minced
1/2 c Walnuts; finely minced
1 sm Celery stalk; finely minced
1 ts Salt
Freshly ground black pepper
1/2 ts Dry mustard
1 tb Dry sherry
1/2 c Raw wheat germ

This takes about 40 minutes to prepare: you can do "part 1" while "part 2"
is cooking, plus about 1 hour to chill, then 15 minutes to cook.

Makes between 4 to 6 servings, depending on the size of patties you make


and the hunger of participants.

Note: uncooked burgers may be individually wrapped and frozen.

Part 1: Bring lentils and water to a boil in saucepan. Lower the heat, and
simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid
is gone. Place in large-ish bowl. Add vinegar, and mash.

Part 2: Saute remaining ingredients, except for wheat germ, together over
medium-low heat 10 to 15 minutes, or until all is tender. Add to the mashed
lentils, and mix well. Add wheat germ and mix again. Chill for about 1
hour.

The Burgers:

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (271 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1. Make 4-inch patties from chilled burger-mixture. For freezing, make


patties, place wax paper between each patty and stack; wrap well and freeze
(or wrap individually).

2. Fry burgers in butter until brown, *or* broil about 8 minutes on each
side. Try putting sesame seeds in pan to keep burgers from sticking to
pan, if it is a problem.

3. Serve either as patties, or as burgers in a whole-wheat bun. Good with


cheese melted on top, basil sprinkled on each burger is tasty also.

Mollie Katzen, "Moosewood Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lentils with Zucchini


Categories: Main dish, Indian, Curries, Vegetarian
Servings: 4

1/2 c Lentils
2 1/2 c Water
1/2 ts Turmeric
3 tb Ghee
2 ea Garlic cloves, chopped
1 sl 1/2" piece ginger
1 ea Green chili, chopped
1 sm Zucchini, chopped
Salt
1/2 ts Garam masala
1 ts Cumin seeds

Place lentils, water & turmeric in a pot over medium heat & bring to a
boil. Continue cooking, removing the froth from the top from time to
time.

In a separate pot, heat half the ghee. Saute onion & garlic till golden.
Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5
minutes.

Transfer the lentils to the zucchini mixture. Stir in salt & garam
masala. Half cover the pot, lower the heat & cook for 15 minutes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (272 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

In the remaining ghee, toss in the cumin seeds & heat till they sizle &
change colour.

Serve lentils hot with the ghee/cumin seeds.

Michael Pandya, "Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lesleigh's Whole Grain Batter Bread


Categories: Breads, Vegan
Servings: 12

1 c Rice or soy milk *


1/4 c Sugar
1/4 c Maple syrup
4 ts Salt (uh, is this right? KM)
1 c Water
6 ts Yeast
3 ts Egg replacer
6 tb Water
1/3 c Uncooked oatmeal
1/4 c Wheateena cereal; cooked in
1 c -Water, and cooled
2 c Whole wheat flour
3 c All purpose flour

NOTE on rice or soy milk: if it's a thick milk, dilute it to the


consistency of cow's milk)

Simply mix all ingredients until all is blended.Dough will be very


sticky.Divide evenly into 2 oiled or sprayed with Pam loaf pans.Allow to
rise until doubled (it's a pretty dense bread,but on a warm day,rising
should be completed in about 4 hours) Bake in a preheated 375 degree oven
for about 1 hour. Terrific for sandwiches or as a breakfast food!

FROM: L HERSHKOWITZ (BDBG15B)

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (273 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lettuce Salad


Categories: Salads, Appetizers, Greek, Vegetarian
Servings: 4

1 ea Lettuce
A few spring onions
3 tb Olive oil
1 tb White vinegar
1/2 ts Salt
1 pn Black pepper
1/2 ts Basil
1/2 ts Chopped garlic

Wash lettuce & separate the leaves. Allow to drain. Beat the rest of the
ingredients in a bowl. Add lettuce leaves & turn them gently so that all
the leaves become coated with the dressing.

Jack Santa Maria, Greek Vegetarian Cookery

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Light Vegetable Stock


Categories: Soups, Vegetarian, Vegan, Misc
Servings: 1

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

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (274 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lima Bean Soup


Categories: Soups, Vegetarian
Servings: 6

1 lb Frozen lima beans


3 1/2 c Sliced carrots
3 tb Olive oil
5 ea Green onions, finely chopped
5 c Chopped mushrooms
1 ds Basil
1 ds Black pepper
1 ds Cayenne
3/4 c Soy sauce

Cook lima beans in water according to packet instructions. Steam carrots


till tender. Drain reserving cooking water.

Heat oil in a skillet & saute green onions & mushrooms until tender. Add
spices & saute for a further 1 minute.

Combine all ingredients (except milk) along with 1 cup of bean & carrot
water. Using a blender, blend in batches till smooth. Pour mixture into
a large soup pot. Add milk. Cook slowly for 15 to 20 minutes.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lone Dao Jiow (Dao Jiow Coconut Sauce with Fresh Vegetables)
Categories: Vegetarian, Kaz, Thai
Servings: 2

1/2 c Coconut Milk


3/16 c Brown bean sauce (dao jiow)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (275 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 lb Mixed vegetables


1 tb Palm sugar
1 tb Tamarind liquid
1 1/2 sm Cucumbers
1 1/2 sl Green cabbage
3 Green beans
1 1/2 lb Shallots

Notes:

For the mixed veg I use things like water chestnuts, green beans,
cauliflower etc etc. The original recipe had pork and shrimp but I changed
it, and it works fine :-)

Preparation:

Slice the shallots lengthways


Use brown sugar if palm sugar isn;t available.
Peel and slice the cucumbers diagonally into thick ovals
trim the green beans
cut the cabbage into two inc wedges

1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle


simmer over a low heat. Cook, stirring gently,until the coconut
milk is fragent and it's oil glistens on the surface (about 6-8 mins)

2. While it simmers, combine the bean sauce and half of the shallots in
a mortar. Using a pestle, mash the mixture to a chunky paste.

3. When the coconut milk is ready add the shallot paste and stir well.
Add all the vegetables except the cucumbers, cabbage,green beans and
the remaining shallots. Cook for five minutes

4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1
to 2 minutes. Add the tamarind and taste the sauce, which should be a
balance of salty, sour and sweet.

5. Transfer the sauce to a small bowl and place it on a plate, garnished


with the cucumbers, cabbage wedges and green beans. Serve warm or at
room temperature.

Shared by Kaz Glover

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (276 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Lucknawi Dal


Categories: Main dish, Indian, Vegetarian
Servings: 6

2 c Pink lentils
1 1/2 qt Water
Salt
1 ts Turmeric
1 ts Tamarind paste
1/4 c Oil
1 ts Cumin seeds
1 lg Onion, chopped
6 ea Garlic cloves, crushed
1 ea 1" piece ginger, chopped
1/2 ts Dried red chilies

Wash lentils & boil in water with salt, turmeric & tamarind over medium
heat for 20 minutes. Heat oil in a small pot. Add cumin seeds & fry for
a minute. Stir in onion, garlic & ginger & fry till onion is browned &
soft. Add chili & stir fro 30 seconds. Remove & pour over lentils, mix
thoroughly & return to a boil. Serve with rice.

Rani, "Feast of India"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Ma Po
Categories: Chinese, Vegetarian, Main dish
Servings: 6

1/2 c Vegetable broth


1/3 c Hoisin sauce
1 tb Rice wine/dry sherry
1/3 c Ketchup
1/2 ts Hot sauce
1 tb Sesame oil
1 tb Vegetable oil

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (277 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 ea Garlic cloves, minced


1 lb Firm tofu, cut to 1/2" cubes
2 c Mung bean sprouts
1 tb Cornstarch mixed with 2
-- tablespoons water
2 ea Green onions, slivered

In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup
& hot sauce. Set aside.

Place a wok over high heat, when hot, add vegetable oil. Add garlic &
stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved
sauce & cook 1 minute. Add bean sprouts & cook another minute. Add
dissolved cornstarch & stir till sauce thickens.

Serve over noodles tossed in sesame oil or over steamed rice.. Garnish
with onions.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mabo Dhofu


Categories: Chinese, Main dish, Vegetarian
Servings: 2

1 tb Vegetable oil
1 1/2 ts Sesame oil
1 ea Garlic clove, crushed
1/4 c Minced leeks*
1/2 ts Minced red peppers
4 md Mushrooms, sliced
1/2 c Water
1 1/2 ts Sake (optional)#
2 1/2 ts Soy sauce
1/2 ts Salt
1 ds 7-spice red pepper+
1 1/2 ts Tomato ketchup
1 pk Extra firm silken tofu
2 ts Cornstarch
2 tb Water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (278 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Minced scallions

Heat a wok & coat with the oils. Add garlic, leeks & red peppers. Stir
fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms &
saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper &
ketchup. Bring to a boil & cook for 30 seconds. Add tofu & return to a
boil. Dissolve cornstarch in water & stir into the wok. Simmer until
thick. Garnish with scallions.

* Or use minced scallions or onions

# I substituted a sherry

+ I used 1/4 ts of crushed chilies

Shurtleff & Aoyagi, "The Book of Tofu"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Marinated Mushrooms


Categories: Salads, Vegetables, Vegetarian
Servings: 4

1 lb Small mushrooms, cleaned


3 tb Olive oil
2 tb Lemon juice
1/2 ts Salt
1/2 ts Thyme
2 md Garlic cloves, chopped
Black pepper
2 tb Parsley

Slice mushroom stems, leave the caps whole. Place in a pot with a small
amount of water & cook gently for 15 minutes. Reserve the stock for
soups. Combine the remaining ingredients. Place mushrooms in the
marinade & let sit for at least 2 hours, either in the fridge or at room
temperature, stirring ocassionally.

Adapted from Mollie Katzen, "Moosewood Cookbook"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (279 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Marinated Mushroom Salad


Categories: Salads, Appetizers
Servings: 4

1 lb Fresh mushroom
1 c White vinegar
2 c Water
1/2 c Sliced carrots
1/2 c Diced celery
1/2 c Green peppers strips
1/2 c Red pepper strips
1/3 c Olive oil
1 ts Oregano leaves, crushed
3/4 ts Salt
1/4 ts Garlic powder
1/4 ts Black pepper

Rince, pat dry and slice mushrooms. In a medium saucepan combine vinegar
and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins.
Drain mushrooms; set aside to cool. In a small saucepan bring water to
boil. Add carrots & celery; return to boil. Reduce heat and simmer covered
for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until
tender. Drain and set aside to cool. In medium bowl mix olive oil,
oregano & salt, black pepper; let stand 10 mins. Stir in mishrooms,
carrots, and other vegetables. Mix well. Cover and refrigerate at least 2
hrs. before serving.

Lucinda Hollace Berry, "300 Sensational Salads"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mark's Carrot Cake


Categories: Cakes, Vegetarian, Mark's
Servings: 1

1 c All purpose flour


1 ts Baking soda
2 ts Baking powder

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (280 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Cinnamon powder
1/2 ts Salt
3/4 c Vegetable oil
1 c White sugar
2 c Grated carrots
1/2 c Chopped walnuts

Sift & mix the flour, baking soda, baking powder, cinnamon & salt. Add
the oil & sugar. Mix well. Stir in the carrots & walnuts. Enusre that
all is well mixed. Transfer to a greased cake tin approx. 20 cm X 20 cm.
Bake at 350F for about an hour or until a knife inserted in the centre of
the cake comes out clean. Cool for a few minutes on a wire rack. Turn
out & let cool completely.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mark's Fabulous Vinaigrette Salad Dressing


Categories: Sauces, Salads, Vegetarian, Mark's
Servings: 1

1 c Extra Virgin olive oil


1/2 c Malt vinegar
1 lg Garlic clove, crushed
1/4 ts Dijon mustard
2 ts Tarragon
1 ts Dillweed
Salt & pepper

Combine all ingredients in a salad bottle. Shake well. If keeping in the


fridge, remember to warm up to room temperature about an hour before
serving.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mark's Very Own Fried Rice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (281 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Rice, Main dish, Vegetarian, Mark's


Servings: 4

4 c Cooked rice
1 lg Onion, finely chopped
2 ea Garlic cloves, minced
1 lg Carrot, scrubbed & diced
1 md Green pepper, diced
1/2 c Frozen corn &/or peas
1 ea 3" piece ginger root, sliced
1/2 ts Chili pieces
Soy sauce
Salt & pepper, to taste

Ensure that the rice has been cooked ahead of time & is well cooled.

Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions &
garlic & fry for 3 minutes. Add the carrots & stir-fry for 2 minutes.
Add the rest of the vegetables & continue to stir-fry for 2 or 3 minutes.
Toss in the chili pieces & ginger root. Cook for a few seconds.
Carefully stir in the cold rice. Lower heat & continue to cook, stirring
occasionally for 5 minutes. Add enough soy sauce to coat the rice & cook
for a further 5 minutes on low heat, stirring often to prevent sticking.
Season if desired with salt & pepper. Serve when heated through.

This goes great with spicy tofu dishes or works well on its own as a main
dish in its own right.

If you desire something hotter, add more chili pieces. Use pieces rather
than powder because they are hotter.

For a variation, I sometimes toss in a few strips of tofu just before


adding the spices.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Masala Dal


Categories: Main dish, Indian, Vegetarian
Servings: 4

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (282 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 1/2 c Yellow split peas


1/3 ts Turmeric
2 ts Salt
1/2 c Ghee
1 ts Cumin seeds
1 1/2 c Finely chopped onions
1/4 ts Red pepper
2 tb Chopped coriander leaves

Wash peas well. Place in a bowl, cover with hot water & let sit for an
hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the
turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium
low, partially cover & simmer for 45 minutes. Remove from heat, beat with
a wire whisk till the mixture is finely pureed. Stir in salt & set aside.

When ready to serve, simmer puree over low heat till piping hot. Heat
ghee in a skillet over medium high heat. When very hot, add cumin seeds &
fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring
constantly to prevent burning. Stir in red pepper & immediately pour in
to the puree. Garnish with coriander.

Serve with a potato dish, rice & bread.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Masalewali Alu Mattar Khumben


Categories: Main dish, Indian, Vegetarian
Servings: 6

1/4 c Ghee
1 lg Onion, sliced
4 ea Garlic cloves, chopped
1 ea 1" piece ginger, chopped
1 tb Garam masala
1 ts Turmeric
1/4 ts Dried red chilies
2 lb Potatoes, cubed
Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (283 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Water
2 lb Mushrooms, halved
1 c Peas, fresh or frozen

Heat ghee in large pot. Add onion & garlic & fry till browned. Stir in
ginger & fry for 2 minutes. Add garam masala, turmeric & chili, stirring
for a minute. Stir in potatoes, salt & water. Mix well, bring to a boil
& simmer for 8 to 10 minutes. Stir occasionally. Add mushrooms & peas &
stir. Cook, covered, for 5 to 8 minutes. Remove lid, raise heat & cook
till 3/4 of water has evaporated. Stirring constantly. Serve with dal.

Rani, "Feast of India"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Masar Dal


Categories: Main dish, Indian, Vegetarian
Servings: 4

1 1/2 c Pink lentils


3/4 ts Turmeric
2 ts Salt
5 tb Ghee
6 lg Garlic cloves

Wash lentils. Place in a deep pot with the turmeric & 5 cups of water.
Bring to a bol, stirring often. Reduce heat to medium-low & simmer for 15
to 20 minutes. Turn off heat & beat lentils with a wire whisk to smooth
the puree. Stir in the salt.

When ready to serve, simemr the puree till pi[ping hot. Heat the ghee in
a skillet. When hot, add garlic slices & fry till they start to turn
brown. Pour this over the lentil puree. Stir to mix & serve.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Maya's Potatoes

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (284 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Indian, Vegetables, Side dish


Servings: 6

8 md Potatoes
Oil for deep frying
1 ea Onion, coarsely chopped
4 ea Garlic cloves, pressed
6 tb Oil
1 pn Asafetida
7 ea Fenugreek seeds
1/2 ts Fennel seeds
1/4 ts Black onion seeds
1/4 ts Black mustard seeds
1 ea Bay leaf
3 ea Dried red peppers
1/2 ts Turmeric
2 md Tomatoes, chopped
1 pn Sugar
1 1/2 ts Salt

Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking
the dish, cube them into bite-sized pieces.

Heat oil over a medium flame. Fry potatoes in small batches till golden
brown on all sides. Drain & set aside. Save some of the oil for later
use.

Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When
very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay
leaf & red pepper in quick succession. Fry 20 seconds till bay leaf
darkens. Add paste from the blender & turmeric. Fry, stirring for 5
minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt &
potatoes. Bring to a boil. Cover & simer for 10 minutes. Turn each
potato over & simmer another 10 minutes. Serve hot.

Madhur Jaffrey, "An Invitation to Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Meatless Loaf


Categories: Vegetarian, Vegan

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (285 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Servings: 4

2 tb Sunflower or other veg. oil


2 md Onions; chopped
4 1/2 oz TVP granules
1 c Hot water or vegetable stock
1 1/2 c Breadcrumbs
1/2 tb Mixed herbs
-(such as parsley, sage,
- rosemary and thyme)
1 tb Freshly chopped parsley
2 Garlic cloves; crushed
1 Egg (or egg replacer)
- (beat egg if using)
2 tb Soy sauce
Salt and pepper to taste

-----------------------------------SAUCE-----------------------------------
32 oz Canned chopped tomatoes
6 oz Tomato paste
Salt and pepper to taste

Preheat oven to 350 degrees. In a large saucepan, heat oil and saute
onions until lightly browned. Add the TVP mince, stir and cook for
two minutes. Pour the hot water or stock over the saute and simmer
for four minutes.

In a separate bowl, mix the breadcrumbs, herbs and garlic together with
one cup cold water. Stir in the egg and leave to one side for ten
minutes.

Combine the cooked TVP mince with the breadcrumbs mixture, then add the
soy sauce. Stir well and season to taste. Using your hands, shape
the mixture into an oval mound and place it in the center of a large
baking dish, leaving plenty of space all around for the tomato sauce
to run.

Heat the tomatoes, tomato paste and seasoning in a small saucepan,


and pour over the loaf, then bake for one hour. Serves 6.

JTK's notes: I usually add more herbs & chopped garlic, and saute chopped
vegetables like celery, carrots, and/or mushrooms after onions are done but
before adding TVP. Hot sauce is a good addition, too, or other flavored

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (286 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

sauce like veg. Worcestershire. The egg replacer works fine --- not sure if
it's even necessary. Also, I make the tomato sauce differently (sometimes I
use canned/jar or homemade frozen sauce, and I prefer canned whole
tomatoes, pureed, to prechopped ones), but it doesn't matter much. I make
breadcrumbs from whatever bread is available, preferably wholewheat
(lightly toasted for dryness) --- doesn't matter much either. Cracker
crumbs would probably do as well, if you don't have bread around or a food
processor/blender. I've made 1.5x recipe into a single loaf OK, but larger
wouldn't work (would have to make separate loaves, if larger quantities are
desired)

makes 1 loaf, approx. 6x10" (fits comfortably into a 9x13" pan with
a couple inches margin around for sauce --- see above). VEGAN/OVO.

(orig. posted by Jean Reese, adapted from Veg. Times)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mediterranean Salad


Categories: Salads, Wood
Servings: 1

2 c French or Italian bread;


-preferably day old
-cut in 2 inch cubes
1 tb Olive oil
1 c English cucumber
-in 1/2 inch cubes
1/3 c Red pepper; 1/2 inch pieces
1/2 c Green onions; thinly sliced
4 c Parsley leaves
-coarsely chopped
2 md Tomatoes; cut in 1/2 " cubes

----------------------------------DRESSING----------------------------------
2 tb Lemon juice
3/4 ts -Salt
1 lg Garlic cloves;finely chopped
1/2 ts -pepper, black, ground
1 ts Cinnamon, ground
1/4 ts Allspice, ground

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (287 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

9 tb Olive oil; extra virgin

""NOTE: After a couple of hours, the croutons will start to absorb the
dressing. Some people like this; others (including the reviewer for Toronto
Life!) do not. Time the addition of the croutons to suit your taste."

Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss
with the oil. Bake in the preheated oven until golden brown, turning them
every few minutes. They will take 10 to 20 minutes, depending on how fresh
the bread is. Assemble the cucumber, peppers, green onion and parsley in a
large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the
lemon juice, salt and garlic together until the salt dissolves. Add the
pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be
prepared up to 12 hours ahead to this point.) Place the cut up tomatoes on
top of the other vegetables. Pour on the dressing and toss well; add the
croutons and toss again (see note).

David Wood "The David Wood Food Book"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Middle Eastern Carrot Salad


Categories: Salads, Middle east
Servings: 4

4 c Grated carrots
3 tb Fresh lemon juice
3 tb Vegetable oil
1/2 ts Ground coriander
1/4 ts Salt
2 ts Chopped fresh mint
1 tb Chopped fresh parsley
1 ts Sugar or maple syrup

Mix all ingredients together & chill at least one hour before serving.

"New Recipes From Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (288 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)


Categories: Main dish, Vegetarian, Vegan
Servings: 6

------------------------RICE AND CHICK PEA STUFFING------------------------


1 1/2 c Chopped spring onions
1/4 c Olive oil
1 c Long grain rice
1 c Canned chickpeas; drained
1/2 c Finely chopped parsley
1 c Chopped, peeled tomatoes
1/2 ts Ground allspice
Salt
Freshly ground black pepper

---------------------------------TO FINISH---------------------------------
24 Cabbage leaves
3 Garlic cloves
1 ts Salt
1 ts Dried mint
1/4 c Lemon juice
1/2 c Olive oil

Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes. Turn into a
bowl and add remaining stuffing ingredients, adding salt and pepper to
taste.

Remove leaves from cabbage carefully so as not to tear them, counting


larger leaves as 2. Par-boil cabbage leaves in boiling water until limp
enough to handle, cooking leaves in 2 to 3 lots. Drain in a colander.

Cut out larger part of centre rib in each leaf and cut larger leaves in
half down centre. Line base of a deep pan with ribs and any torn leaves.

Place a generous tablespoon stuffing on base of each leaf, roll up once


and tuck in sides to contain filling. Roll to end of leaf. Repeat with
remaining ingredients.

Crush garlic with salt and blend in crumbled, crushed mint and lemon
juice.

Pack rolls flap side down in lined pan, sprinkling some of the

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (289 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

garlic-lemon mixture and olive oil between layers of rolls. Invert a


plate on top of the rolls to keep them intact during cooking. Add enough
cold water to just cover rolls and put lid on firmly.

Bring to the boil on medium heat, reduce to low and simmer gently for 45
minutes. Remove from heat and leave aside for 30 minutes. Serve lukewarm
or cold.

Source: The Complete Middle East Cookbook - by Tess Mallos


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Millet and Turnip "Mashed Potatoes"


Categories: Main dish, Vegetarian, Side dish
Servings: 8

--------------------------FORMATTED BY S.GRABOWSKI--------------------------
4 c Millet
6 c Water
1 1/2 ts Salt
4 c Diced turnips

Wash millet and drain with a fine mesh strainer until water comes clean.
Place millet in a heavy pot and add cooking water. Let soak 4-8 hours or
overnight before cooking.

Add salt and diced turnips. Bring to a boil, place heat deflector under
the pot, then simmer over low flame for 45-50 minutes. For a creamier
texture, allow millet to sit in the pot 10 minutes before uncovering.
Mash with a potato masher; if necessary, add a cup of water while mashing
to make a mashed potato consistency. Transfer to a serving bowl and cover.
Serve with an ice cream scoop and top with gravy.

Total calories per serving: 207 Fat: 2 grams

From the Vegetarian Journal Nov/Dec 1992,page 7


From: Susan Grabowski

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (290 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Millet Loaf


Categories: Main dish, Vegetarian
Servings: 6

3 c Millet
6 c Water
2 tb Oil
3 ea Onions, diced
2 ea Green bell peppers, diced
2 ea Celery stalks, diced
4 ea Garlic cloves, chopped
1 ts Garlic powder
1/2 ts Oregano
1/2 ts Basil
1/2 ts Salt
2 tb Tahini
1/4 c Wheat germ
2 c Tomato sauce
3 tb Nutritional yeast

Preheat oven to 350F. Bring water to a boil & add the millet. Cook over
medium heat for 25 minutes or till the water is absorbed.

Heat oil in a skillet over medium-high heat. Add onions, peppers, celery
& fresh garlic. Saute for 5 minutes. Add seasonings & cook for a further
2 minutes. Mix into the millet. Add tahini & wheat germ & half the
tomato sauce. Mix well & season to taste.

Shape into an 8" x 12" loaf pan. Pour over remaining sauce, sprinkle
yeast on top & bake for 30 minutes.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Millet Loaf


Categories: Vegan, Main dish, Grains, Pickarski
Servings: 8

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (291 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 1/2 c Millet
3 3/4 c Water
2 ts Sea salt
1 1/2 c Peeled, finely diced carrots
1 c Finely diced celery
1 c Finely diced onions
1 Garlic clove; minced
2 tb Sesame oil
1 1/2 ts Dill weed
1 ts Dried thyme
1 c Pistachio nuts (optional)
-OR- roasted sunflower seeds
3 tb Unbleached flour
3 tb Gluten flour

You can serve this versatile loaf for lunch or as an appetizer. Place
slices on a bed of Bibb lettuce with vegetable garnishes and a light,
creamy salad dressing.
************************************************************

Rinse the millet and put it in a medium saucepan with the water and 1/2
teaspoon sea salt. Cook the millet, covered, over medium heat for about
30 minutes or until soft; the millet should absorb all of the water. (If
the grains are too moist, the loaf will not bind properly.)

Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or
until the onions are translucent. Add the seasonings, including the
remaining 1 1/2 teaspoons of salt. Mix the cooked millet and the
vegetables together, along with the nuts or seeds, if you wish. Mix the
two flours together and add them to the millet mixture, blending it well
so the loaf will hold together.

Lightly oil and flour a large loaf pan. Press the millet mixture into the
pan and bake in a preheated oven at 400 degrees F for about one hour. (If
the millet mixture is warm when you put it in the pan, reduce the baking
time to about 45 minutes.) Allow the loaf to cool for 10 minutes, then
carefully remove it from the pan. To avoid breaking the loaf, you may
wish to slice it while it is still in the pan.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.


ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (292 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Millet Muffins


Categories: Breads, Vegan, Wheatless
Servings: 12

1 1/2 c Millet flour


1/2 c Soy flour
1 tb Baking powder
1/2 ts Salt (optional)
1/4 ts Orange flavoring
1 c Water or orange juice
1/4 c Vegetable oil
1/4 c Rice syrup or honey

Combine all dry ingredients in a medium bowl.


Mix all liquid ingredients together, then add to dry ingredients.
Put mixture in well oiled muffin tins (makes 12 muffins. You can
also make a loaf bread from this.)
Bake at 375(F) for 15-20 minutes (35-40 for loaf) or until done.

This recipe comes from Arrowhead Mills


Posted by: kupstas@cs.unc.edu (Eileen Kupstas)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Millet-Cauliflower Soup


Categories: Soups, Vegetarian, Vegan
Servings: 16

2 tb Oil, plus oil for sauteing


1/2 c Millet
1 1/2 c Water
3 Celery stalks; chopped
1 Green pepper; chopped
1 sm Onion; chopped
2 Garlic cloves; chopped
1 lg Carrot; grated or chopped
6 c Water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (293 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 md Head of cauliflower
-- very coarsely chopped
1 Bay leaf
2 tb Dry vegetable soup base
1/2 ts Basil
1/2 ts Mint
1/2 ts Chervil
1/2 ts Thyme
1/2 ts Ground celery seed
2 tb White miso
3/4 c Raw cashews
1 c Water
1/2 c Nutritional yeast
Salt; to taste

Heat 2 tablespoons oil in a soup pot and toast millet until golden brown
and beginning to pop. Remove from heat, add 1-1/2 cups water, bring to a
boil, and simmer for 20 minutes. In a medium skillet, heat oil and saute
celery, green pepper, onion, garlic, and carrot until onion is
translucent. To millet pot add 6 cups water (for thick soup),
cauliflower, bay leaf, sauteed mixture, soup base, and herbs and celery
seed. Simmer for 20 minutes. In a blender, process miso, cashews, 1 cup
water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and
adjust consistency with more water if you like.
Makes 2 quarts

Source: Diet for a Small Planet, by Frances Moore Lappe.


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Minted Eggplants


Categories: Appetizers, Vegetarian
Servings: 4

2 lg Eggplants
1 tb Salt
1 tb Olive oil
1 Juice of lemon
4 tb Freshly chopped mint
1 ts Ground cumin

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (294 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 Garlic clove, crushed


Black pepper
5 oz Yogurt
4 tb Freshly chopped mint
1/2 ts Ground cumin

Cut eggplants into 1 cm thick slices & layer them in a colander with the
salt. Let them drain for 30 minutes. Wash them under cold water & dry
them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic
& pepper. Beat together, separately, the yogurt, mint & cumin.

Heat the grill to high. Lay the eggplant slices on the hot rack & brush
them with half the lemon mixture. Grill them until they begin to brown.
This will take about 2 minutes. Turn over, brush with the rest of the
lemon mixture & brown.

Serve grilled eggplants hot with the sauce separately as an appetizer. Or


place the eggplant on a large platter & spoon the sauce over the top &
serve as a vegetable accompaniment for middle eastern dishes.

Gail Duff, "A Book of Herbs & Spices"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Miso Barbequed Tofu


Categories: Vegetarian, Vegan, Main dish
Servings: 4

1 tb Arrowroot powder
-OR- cornstarch
1/2 c Water
1/4 c Barley miso
1/2 c Mirin
1/4 c Plum sauce
1 tb Brown sugar
4 Atsu age cakes
12 sm Japanese eggplants
8 Whole shiitake mushrooms
--(fresh, not dried)
1 bn Whole green onions

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (295 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

In a small saucepan, whisk together arrowroot and water. Heat and add
miso, mirin, plum sauce and brown sugar. Stir and continue cooking until
thickened, about 5 minutes. Remove from heat and let cool.

Slice each eggplant in half lengthwise and trim ends from green onions.
Wipe shiitake mushrooms with a damp towel to remove dirt. Set aside.

Brush grill with oil to prevent sticking. Cook tofu over medium-hot coals
7 to 8 minutes each side until edges start to crisp. While tofu grills,
place whole green onions, shiitake mushrooms and eggplant (cut-side down)
on grill and cook 5 minutes. Turn and baste with miso sauce. Continue
cooking 5 to 8 minutes until eggplant can be pierced easily with a fork.
Serve with extra sauce.

Per serving:
Calories: 398 Grams of Fat: 16 %Fat Calories: 36
Cholesterol: 0 mg Grams of Fiber: 6

Source: Delicious! Magazine, July/August 1993


Typos provided by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Miso Sauce for Pasta


Categories: Main dish, Pasta, Vegetarian
Servings: 1

2 tb Safflower oil
8 ea Scallions, finely chopped
2 ea Garlic cloves, minced
1/4 c Yellow miso
1 c Vegetable stock, warmed
4 tb Chopped fresh parsley

In a medium skillet, heat oil. Add scallions & garlic & saute for 3
minutes. Transfer to a medium bowl. Add miso. Slowly add 1 cup stock
stirring well all the time. Add more liquid if you want a thinner sauce.

"Vegetarian Times, April 1992

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (296 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Miso Soup


Categories: Soups, Vegetarian
Servings: 5

2 tb Vegetable oil
2 ea Garlic cloves, diced
1 lg Onion, diced
2 ea Carrots, diced
2 ea Celery stalks, chopped
7 c Vegetable stock
1 c Mixed vegetables
1/2 ts Salt
1 ts Parsley
1/4 ts Cayenne pepper
2 tb Tamari
1 c Pasta shells
4 tb Miso, or more to taste

In a large pot, heat the oil over medium high heat. Add the garlic &
onions & saute for 2 minutes. Add the carrots & celelry & saute for
another 5 minutes. Add the stock, mixed vegetables & herbs & spices.
Cook for 1 hour. Add the shells & continue to cook till tender.

Dilute the miso in 1 cup warm stock. Add to the soup & simmer for 30
minutes.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mississippi Mud Cake


Categories: Cakes, Desserts
Servings: 1

2 c White flour
1 ts Baking soda
1/4 ts Salt
1 3/4 c Strong coffee

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (297 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Brandy
5 oz Unsweetened chocolate
1 c Margarine
2 c Sugar
1 ts Vanilla extract

Preheat oven to 275F.

Grease a 10" bundt pan & srinkle with cocoa (don't ask what a bundt pan
is).

Sift together flour, baking soda & salt. Heat coffee & brandy on low for
5 minutes. Add chocolate & margarine & stir till melted. Add sugar &
stir till dissolved. Let cool & then transfer to a large mixing bowl.
Add flour mixture about 1/2 cup at a time. Beat till smooth. Add eggs &
vanilla & beat for a minute.

Pour batter into the pan. Bake for 1 1/2 hours or until it is cooked.
Allow to cool in the pan for 10 minutes. Invert onto a plate & remove pan
when completely cool.

Adapted from "New Recipes From Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mixed Grain Mushroom Casserole


Categories: Side dish, Main dish, Casseroles, Vegan, Lacto
Servings: 8

1/2 c Wild rice


1/2 c Pearl barley
1/2 c Brown rice
1/4 c Oil
1 lg Onion; thinly sliced
4 Garlic cloves; chopped
4 tb Unsalted butter or margarine
-OR- Oil
1/2 lb Mushrooms; thickly sliced
3 1/2 c Broth
1 ts Crushed dried thyme
1/2 ts Crushed dried oregano

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (298 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Salt & pepper; to taste

Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt.
casserole
which is safe for both stovetop and oven cooking, and place on med. heat.
When hot , saute onion and garlic until tender and translucent, about 5-6
mins. Add the mixed grains and saute for 1 min., stirring constantly.

Meanwhile melt butter or margarine (if using) in a separate pan on med.


high heat. When hot , add mushrooms and saute quickly, stirring frequently,
until the shrooms are hot and have just absorbed the "butter" (about 1
min.). Immediately remove from heat.

Add the broth, herbs, and mushrooms to the casserole with the onions and
grains, and bring to a boil. Season with salt and pepper to taste, cover
tightly (use aluminum foil between pot and cover if necessary for a good
seal), and bake at 350 degrees F for 1 hr.

NOTES: I use alot less oil (only as much as needed to keep things from
sticking in my cast-iron dutch oven), add hot peppers and fresh herbs
(rosemary is especially delicious; i dislike dried oregano so i use less or
none), add soy sauce instead of salt, and saute the mushrooms first in the
same pan (taking them out when done) so i dont have to wash two pans :^>.
Frankly i can't see where they get 8 servings from, this lasts me maybe 3
meals....It's really a hearty dish, so save it for a cold day (some of us
still have a few left, despite the advent of spring). Enjoy!

(8 servings as a side dish, less as an entree)

From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen)


@Newsgroups: rec.food.veg

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mixed Vegetable Cutlets


Categories: Snacks, Vegetables
Servings: 12

1 c Cauliflower florets
1 c Potatoes, diced & peeled
1 c Green peas, frozen or fresh

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (299 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Green beans, 1/4 inch pieces


1 c Finely shredded carrots
1/2 c Finely shredded beets
1/4 c Finely chopped celery
2 ea Hot green chilies, quartered
2/3 c Cooked chick peas
3 tb Almonds
3 tb Walnuts
3 tb Sunflower seeds
1 1/2 ts Salt
1/4 ts Black pepper
1/2 ts Turmeric
1 ts Garam masala
3/4 c Soy milk
2 tb Cornstarch
2 tb Whole wheat flour
2/3 c White poppy seeds
Ghee for shallow frying

Place the cauliflower, potatoes, fresh peas & green beans in the bottom of
a pot & cover with water. Put the carrots, beets & celery in a steaming
basket, cover & place over the pot. Cook until the vegetables are
tender-crisp. Drian, saving the water. Add the frozen peas, defrosted
first, to the steamed vegetables.

In a blender, while it is running, drop in the chilies. Add the chick


peas, nuts & seeds & process until the peas are mashed. Some vegetable
water may facilitate this. Add the cauliflower, potatoes, fresh peas, if
using, & beans. Pulse on & off till they are coarsely mashed. Transfer
to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric &
garam masala. Mix well. Divide into portions.

Line a baking sheet with waxed paper. Flatten a portion into an almond
shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate
for 30 minutes.

Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip
each cutlet into the batter, roll in poppy seeds & set aside briefly to
air dry.

Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in
batches for 2 minutes each side. Drain & serve.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (300 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mjaddra (Lentils with Rice)


Categories: Vegetarian, Main dish, Lebanese, Vegan
Servings: 4

2 c Lentils
3/4 c Uncooked rice
2 md Onions; chopped
1/2 c Olive oil
1 tb Salt
1/4 ts Cumin
1/2 ts Allspice or bhar

Clean and wash the lentils and boil them until tender. Mash and strain
into a separate pot. Add the rice, salt, and spices, and mix well. In
a pan, saute the chopped onions in oil until golden. Add them with the
frying oil to the lentils and rice. Bring the mixture to the boil with
enough water to cover and simmer over low heat for about 10 minutes,
until the rice is cooked, stirring regularly to prevent sticking. Serve
lukewarm or cold with radishes and spring onions or a cabbage salad.

That's the recipe straight from the book. I make a couple changes: first
of all, I'm a bit liberal with the cumin and allspice - I don't use
measuring spoons, and I'm sure I get more than the 1/4 or 1/2 teaspoon.
Bhar, btw, is described by the book as "a spice blend made of cloves,
cinnamon and nutmeg. It is very similar in flavor to allspice, which
may be substituted for it." I use brown basmati rice, so I have to boil
it for more than 10 minutes; this means I have to keep adding water to
it so it doesn't dry out.

I mean to go back to the restaurant I first had this dish at and ask them
what spices they use, since theirs is both spicier and darker than mine.

Food For The Vegetarian - Traditional Lebanese Recipes


From: bobp@msi.com (Bob Pitha)

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (301 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mjeddrah
Categories: Vegetarian, Main dish
Servings: 4

1 1/2 c Lentils, washed


4 c Water
3 tb Olive oil
2 lg Onions, coarsely chopped
1/2 ts Salt
3/4 c Brown rice

Bring lentils & water to a boil. Reduce heat, cover & simmer for 25
minutes. Heat 2 tb oil in a skillet & saute onions & salt till the onions
are transulcent. Heat remaining oil in another skillet & saute the rice
for 3 minutes. Combine lentils, rice & onion, cover tightly & simmer till
the lentils & rice are render, about 1 hour. You may have to add up to 2
extra cups water. Stir occasionally.

Serve with a green salad.

Frances Moore Lappe, "Diet for a Small Planet"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mocha Marble Cake


Categories: Cakes, Desserts, Vegetarian
Servings: 8

1/2 c Honey, or other sweetener


1/2 c Warm water
1/4 c Canola oil
2 tb Tahini
1 tb Coffee substitute
1 lb Firm tofu, cut into chunks
2 ts Vanilla
1/4 c Chocolate glaze, see recipe
1/2 c Graham cracker crumbs

Pre-heat oven to 350F.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (302 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Blend the honey, water, oil, tahini. Blend in coffee substitute. Add
tofu chunks, one at a time. Mix till creamy.

Lightly oil 9" pie pan. Sprinkle in cracker crumbs. Pour in half the
tofu mixture. Drizzle chocolate glaze over it. Cover with the rest of
the tofu. Gently insert a knife into the pie & pull up the chocolate,
making swirling designs.

Bake for 20 to 25 minutes.

"Vegetarian Times", April 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mock Chopped Liver


Categories: Spreads, Vegetarian, Vegan
Servings: 12

1 c Dried Lentils;
- cooked until soft, drain.
1 lb Green beans
- boiled or steamed until
- cooked, but not mushy
1/4 c Peanuts (or more)
1/2 c Chopped walnuts
2 c Diced onions; sauteed in oil
- until very soft
- and turning brown
2 Garlic cloves (or more)
- (saute with the onions)
1/4 c Unsweetened peanut butter
- (like Laura Scudders)
- optional
Salt & pepper to taste
Spike seasoning
- (if you have it)

Blend it all in the food processor until smooth. I do everything


separately, then mix it all together because my food processor is not big
enough to do it all at once.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (303 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Serve as a sandwich spread, or on crackers.

This recipe makes *a lot*. I think it freezes well, just stir well after
it thaws, and make sure the lentils and green beans are well drained. Serve
with crackers or make sandwiches with it. This recipe makes quite a lot of
spread.

From: tracy@telesoft.com (Tracy E. Childs @tesla) @Newsgroups: rec.food.veg

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mock Fish Buddhist


Categories: Vegetarian, Vegan, Buddhist, Chinese
Servings: 1

1 lg Potato; cooked, peeled


-and sliced 1/4 inch thick
2 tb Flour
Peanut oil; for frying
1 sm Onion; sliced
1/2 lb Snow peas
10 Wood ears; soaked to soften,
- tough ends removed,
- cut in slivers
1/2 ts Salt
1/2 ts Sugar
1/3 c Water

Sprinkle potatoes with flour and deep-fry until golden.


Drain and set aside. Pour off all but 2 tablespoons of the oil,
reheat an add onion. Stir-fry 10 seconds and add snow peas and
wood ears. Stir-fry another 10 seconds and add salt, sugar and
water. Bring to rapid boil, stirring constantly, and cook until
peas are just tender crisp. Add reserved fried potato slices,
heat through and serve.

Wood ears are a type of mushroom or shelf fungus. When


soaked it has a crunchy, gelatinous texture with little taste. If
you can't find them, I imagine that you could use the dried
mushrooms although they wouldn't give exactly the same effect. A

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (304 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

closer substitute would be dried jellyfish, but if you're some-


where that sells dried jellyfish, I'm sure that they have wood
ears as well...

From "The Regional Cooking of China" by Margaret Gin and


Alfred E. Castle. 101 Productions, San Francisco, 1975.
From: Stephen Ceideburg

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mock Whipped Cream


Categories: Vegetarian, Vegan
Servings: 1

1 lb Fresh tofu
3 tb Natural syrup
1/2 ts Vanilla extract or flavoring
-of choice
3 tb Almond buter or sesame
-tahini
Soymilk (add as needed)

Bill tofu in water for 10 minutes. Drain the tofu and let it cool. Blend
the tofu and the rest of the ingredients into a blender or food processor
until smooth. If the "whipped cream" is too thick, add soymlk sparingly.
Chill at least 1 hour before serving. Makes 1 cup.

DEEANNE at 14:51 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Momo Sauce


Categories: Tibetan, Appetizers, Sauces, Vegetarian
Servings: 18

2 tb Ghee
1 ts Minced ginger
1 ts Minced garlic
1/2 c Diced onion

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (305 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Garam masala


1/8 ts Turmeric
1/2 ts Chili powder
1 c Diced tomatoes
1 c Water
1/2 ts White vinegar
1 ts Soy sauce
1/4 ts Salt
1/4 ts Pepper
Green onions, chopped
2 ea Sprigs cilantro, chopped

Heat ghee in a pot. Add ginger, garlic & onion & stir-fry 1 minute. Add
garam masala, turmeric & chili powder. Stir-fry for 30 seconds. Add
tomatoes & stir-fry for 3 minutes. Add water. Bring to a boil, reduce
heat & simmer 5 minutes. Add vinegar, soy sauce, salt & pepper. Mix
well. Garnish with green onions & cilantro. Serve hot.

Adapted from Betty Jung, "The Kopan Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Momo Wrapprs


Categories: Tibetan, Appetizers, Vegetarian
Servings: 18

2 1/2 c Flour
1/4 ts Baking powder
1 pn Salt
3/4 c Water

Pour flour in a mound on the counter. Make a whole in the centre.


Sprinkle in salt & baking powder. Add 1/2 the water & with your hand, mix
the water & the flour. Add the rest of the water & continue to work until
the dough is smooth. Knead well for 5 minutes. Cover & set aside for 30
minutes.

Knead dough on well floured surface. Roll into a long sausage shape about
1" in diameter. Cut into pieces 1" wide. Dust with flour & flatten each
piece into a round. Roll each round with your hands until you have a
perfect circle of 3" to 3 1/2" & the thickness of a coin. Fill with the

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (306 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

filling of your choice.

Betty Jung, "The Kopan Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Moo Shu Vegetables with Chinese Pancakes


Categories: Vegetarian, Vegan, Vegetables
Servings: 2

2 ts Roasted sesame seed oil


2 Green onions; thinly sliced
2 c Bok choy, thinly sliced
1/2 Red bell pepper
-- thinly sliced
1 Carrot; thinly sliced
1/2 c Mushrooms, thinly sliced
1/2 c Mung bean sprouts
4 oz Reduced-fat tofu; crumbled
2 ts Fresh ginger, peeled, grated
1 Garlic clove; minced
1 tb Tamari or soy sauce
Hoisin sauce
6 Frozen Chinese pancakes
-OR- whole wheat crepes
-- (thawed)

Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to
warm, about 8 minutes.

Heat sesame oil in a wok or large skillet until very hot. Add green
onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry
vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger
and garlic and continue cooking 2 to 3 minutes until sprouts are soft.
Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of
hoisin sauce across center of pancake. Top with generous helping of
vegetables and roll up burrito style.

Per Serving:
Calories: 345 Grams of Fat: 10.5
% Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (307 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Source: Delicious! July/August 1993


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: More Ginger Snaps


Categories: Cookies, Vegetarian, Mark's
Servings: 1

3/4 c Shortening
1 c Brown sugar
1/4 c Molasses
1/4 c Water
2 ts Baking soda
1 ts Cinnamon
1 ts Ginger
1/2 ts Salt
2 1/2 c Flour

Beat shortening for 30 seconds. Add sugar & beat till light & fluffy.
Add molasses & water. Mix well. Add the baking soda, cinnamon, ginger &
salt. Mix. Finally fold in flour. Mix well. Form into 1 inch balls.
Place on a greased cookie sheet 2 inches apart. Flatten slightly & bake
at 375F for 8 to 10 minutes. Cool on a wire rack.

Makes 36.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Moroccan Chick Pea Soup


Categories: Soups, Vegetables
Servings: 4

2 tb Safflower oil
2 ea Carrots, grated
2 ea Cloves Garlic, minced

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (308 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 md Onion, chopped fine


15 oz Can Chick Peas, drained
3 c Vegetable stock
1/3 c Tahini
2 tb Lemon juice
1 tb Chopped fresh parsley
3/4 ts Ground Cumin
1/2 ts Black pepper
1/2 ts Thyme leaves
1/4 ts Powdered tumeric
1/8 ts Cayenne pepper

GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes,


or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add
carrots, garlic, and onion; cook until tender. Set aside.

Meanwhile, in food processor, puree chick peas, 1 cup of vegetable stock,


tahini, and lemon juice. Stir pureed mixture into saucepan. Add
remaining ingredients including vegetable stock. Cover and cook for 5
minutes to heat through. Top with garnish if desired.

VARIATIONS: - substitute olive oil for safflower oil

Source Unknown.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Moroccan Stew with Couscous


Categories: Main dish, Vegan
Servings: 4

------------------------------------STEW------------------------------------
1 tb Vegetable oil
1 1/2 c Chopped onion
2 Garlic cloves; minced
3/4 ts Salt; divided
1 ts Cinnamon, ground
1/2 ts Ginger, ground
1/2 ts Tumeric, ground
1/4 ts Nutmeg, ground
1/4 ts Red pepper, ground

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (309 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2c -Water
3 Cloves, whole
2c Sliced carrots
2c Cubed butternut squash
2c Chickpeas, cooked or canned
-(drained and rinsed)
1 1/2 c Cubed sweet potato
1/2 c Raisins
1/3 c Chopped dried apricots
3 tb Brown sugar, packed

----------------------------------COUSCOUS----------------------------------
1 c Couscous
1 3/4 c -Water

----------------------------------TOPPING----------------------------------
1/3 c Chopped blanched almonds

For the stew: In a 4-quart saucepan, heat the oil over medium-high heat.
Add the onion and garlic, and cook, stirring, until softened. Add 1/2
tsp. of the salt and all of the cinnamon, ginger, tumeric, nutmeg, and red
pepper, stirring until absorbed. Add the water and cloves; bring to a
boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots,
and brown sugar, and return to a boil. Reduce the heat and simmer
uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet
potato is tender.

For the couscous: During the last 5 minutes of cooking the stew, place the
couscous in a medium-sized bowl. Add the boiling water and remaining 1/4
teaspoon salt. Let stand 5 minutes, then fluff with a fork.

Serve the stew over the couscous and top with the chopped almonds.

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Moussaka with Rice


Categories: Greek, Main dish, Vegetarian
Servings: 4

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (310 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Rice
1 lg Eggplant
Salt
2 lg Potatoes
14 oz Can tomatoes
4 ea Garlic cloves, chopped
1 ea Onion, chopped
1 pn Pepper
1 c Olive oil
2 tb Ghee
2 tb Flour
2 1/2 c Soya Milk
1 pn Nutmeg
Salt & pepper
1 ts Allspice

Wash rice & soak for 30 minutes. Slice eggplant into rounds & soak in
slightly salted water. Peel & cut potatoes into rounds. Put rice in a
pan with the tomatoes, garlic, onion, salt & pepper. Add 2 c water &
allow to simmer gently until the water has been absorbed.

Dry the eggplants & fry in the olive oil until they just begin to turn
golden. Put side. Fry the potatoes in the same way.

Make the white sauce. In a pot, heat the ghee. Gradually stir in the
flour, then the soya milk. Add a pinch of salt, pepper & nutmeg. Simmer
gently for 1 minute. Set aside.

Grease a casserole dish. Put in a layer of potatoes, followed by eggplant


& finally the rice mixture. Space out the allspice berries on the top.
Add the sauce. Bake at 375F for about 30 minutes.

Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Muffuletta Bread


Categories: Breads, Creole
Servings: 1

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (311 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Warm water (110F)


1 tb Sugar
1 tb Active dry yeast
3 c Bread flour
1 1/2 ts Salt
2 tb Vegetable shortening
1 ea Sesame seeds

In a 2-cup measuring cup, combine water and sugar. Stir in yeast. Let
stand until foamy, 5 to 10 minutes. In a food processor fitted with the
steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture.
Process until dough forms a ball, about 5 seconds. Stop machine; check
consistency of dough. It should be smooth and satiny. If dough is too
dry, add more warm water, 1 tablespoon at a time, processing just until
blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a
time, processing just until blended. Process 20 seconds to knead. Lightly
oil a large bowl, swirling to coat bottom and sides. Place dough in oiled
bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a
warm, draft-free place until doubled in bulk, about 1-1/2 hours. Lightly
grease a baking sheet. When dough has doubled in bulk, punch down dough;
turn out onto a lightly floured surface. Form dough into a round loaf
about 10 inches in diameter; place on greased baking sheet. Sprinkle top of
loaf with sesame seeds; press seeds gently into surface of loaf. Cover very
loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour.
Place rack in centre of oven. Preheat oven to 425F. Remove plastic wrap.
Bake loaf in centre of preheated oven 10 minutes. Reduce heat to 375F; bake
25 minutes. The loaf is done when it sounds hollow when tapped on bottom.
Cool completely on a rack before slicing. makes 1 loaf.

Posted by Rich Harper in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mulligatawny Soup


Categories: Soups, Vegetarian, Mark's
Servings: 5

1/2 c Dried chick peas


1 md Onion, chopped
2 tb Ghee
1 ea Red chili, whole

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (312 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 pn Cayenne pepper
1 ts Turmeric
1 tb Coriander
4 c Stock
1 ea Salt to taste
1 md Caroot, chopped
1 lg Potato, cubed
1 ea Green bell pepper, chopped
1 ea Tomato, chopped
1/2 c Grated coconut
1 c Coconut milk
2 tb Lemon juice
2 ts Cilantro/parsley

Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft,
depending on age of the peas.

In a soup pot, saute the onions in the ghee for 5 minutes. Add chili,
cayenne, turmeric & coriander. Saute for 2 to 3 minutes, stirring. Add
the stock & the vegetables. Simmer for 10 to 15 minutes. Add the
coconut, coconut milk, chick peas & cook for a further 5 minutes.

Remove from heat & let cool for a few minutes. Blend well. Return to pot
& add lemon juice & cilantro. The longer this soup sits, the better its
flavour. Re-heat gently & serve.

There are many variations on Mulligatawny Soup. This is mine that


omits the traditional chicken stock but adds the occasionally used
chick peas.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mung Dahl


Categories: Indian, Main dish, Vegetarian
Servings: 6

1 1/2 c Mung dahl, split


2 ea Garlic cloves, peeled
2 sl Fresh ginger, peeled

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (313 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Cilantro
1 tb Tumeric
1/2 ts Cayenne, optional
1 1/2 ts Salt
1 1/2 tb Lemon juice
3 tb Ghee
1 pn Asafetida
1 ts Whole cumin seeds
Lemon wedges

Clean & wash dahl. Place in a heavy pot. Add 5 c water & bring to a
boil. Reduce heat & remove froth. Add garlic, ginger, cilantro, turmeric
& cayenne. Cover, leaving lid slightly ajar & cook for 1 1/2 hours. Stir
occasionally. When cooked, add salt & lemon juice.

In a skillet, heat ghee til lhot. Add asafetida & a few seconds later,
add the cumin. When the cumin seeds darken, remove from heat & add to the
cooked dahl & serve.

Madhur Jaffrey, "An Invitation to Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mung Dal with Black Mustard Seeds


Categories: Main dish, Indian, Vegetarian
Servings: 4

1 c Yellow split mung beans


1/4 ts Turmeric
1/2 ts Grated fresh ginger
1 ts Salt
2 ts Lemon juice
3 tb Ghee
1/2 ts Black mustard seeds
1 ea Green chilies, seeded &
-- shredded OR
-- 1/4 ts black pepper
2 tb Chopped coriander leaves

Wash mung beans. Place with turmeric & ginger in a large pot. Add 4 cups
water & bring to a boil, stirring often. Reduce heat to medium & simmer,

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (314 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

partially covered, for 30 minutes. Turn off heat & beat with a wire
whisk. When ready to serve, heat puree till piping hot. Stir in the
lemon juice & salt.

Heat ghee over a high heat in small frying pan. When very hot, carefully
add the mustard seeds & fry till they start to turn grey. When they stop
sputtering, add the chili. Stir rapidly for a monent & then turn off the
heat. Pour over the puree & fold in the chopped coriander.

This dal is excellent with almost every vegetable.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mushroom & Sweet Pepper Quiche


Categories: Main dish, Vegetarian
Servings: 7

2 ts Olive oil
1 md Onion, chopped
1 md Green pepper, chopped
2 1/2 c Sliced mushrooms
2 ea Garlic cloves, minced
2 lb Medium-firm tofu
2 tb Nutritional yeast
1 ts Salt

Heat oil in a medium sized skillet & saute vegetables & garlic till limp.
In a large bowl, crumble or mash tofu. Add sauteed vegetables, yeast &
salt.

Pre-heat oven to 350F. Spread tofu mixture evenly into a 9 1/2" or 10"
quiche pan. Bake for 30 to 40 minutes, till the edges start to brown.
Garnish with tomatoes.

"Vegetarian Times" March, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (315 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Mushroom and Tomato Sauce


Categories: Italian, Main dish, Vegetarian
Servings: 4

1/4 c Olive oil


4 ea Garlic cloves, crushed
1 ea Handful fresh parsley,
-- finely chopped
1 ts Marjoram
1 lb Sliced mushrooms
2 c Canned plum tomatoes
Salt & pepper

Heat olive oil in a large frying pan & cook the garlic, parsley & marjoram
for 1 minute. Add sliced mushrooms & cook over moderate heat for 5
minutes. Add tomatoes, salt & pepper. Cook over high heat for 8 to 10
minutes or until the sauce starts to thicken.

Serve over 1lb pasta.

Paolo Gavin, "Italian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mushroom and Sweet Pepper Quiche


Categories: Vegan, Main dish, Breakfast
Servings: 6

2 ts Olive oil, (or


1/4 c White Grape Juice)
1 md Onion, chopped
1 md Green pepper, chopped
2 1/2 c Sliced mushrooms
2 Cloves garlic, minced
2 lb Medium-firm tofu
2 tb Nutritional yeast, optional
1 ts Salt, optional
Sliced tomatoes for garnish

Heat oil or white grape juice in a medium-sized skillet. Saute vegetables

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (316 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

and garlic until limp. In a large bowl, crumble or mash tofu. Add sauteed
vegetables, and yeast and salt if desired.

Preheat oven to 350 degrees (325 if using glass pan). Spread tofu mixture
evenly into a 9 or 10-inch quiche pan. Bake 30 to 40 minutes, until the
edges of the tofu start to brown. Garnish with tomatoes. Serves 6-8.

Variation: If you prefer quiche with a crust, use your favorite single pie
crust recipe.

From _Vegetarian Times_, March, 1992

A.BROADDUS [Alice in Hou] at 10:19 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mushroom Soup


Categories: Soups, Appetizers, Chinese, Vegetarian
Servings: 4

2 oz Dried mushrooms
2 tb Cooking oil
1 ea Green onion, chopped
1 ts Garlic, chopped
1 ts Ginger, chopped
1 tb Soy sauce
1 ts Brown sugar
1/2 ts Salt
1 l Stock

Soak mushrooms in water for 20 minutes. Separate stem from caps & discard
stems. Heat oil in a soup pot & fry onion, garlic & ginger for 2 minutes.
Add soy sauce, sugar & salt. Mix together well. Pour in stock & simmer
gently with the lid on for 30 minutes.

Jack Santa Maria, "Chinese Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (317 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Mushroom Spread


Categories: Vegan, Sass, Appetizers
Servings: 4

3 ts -to
2 tb Olive oil
1 c Coarsely chopped leeks
-(white part only)
1 lg Garlic clove
- peeled and finely chopped
3/4 lb Mushrooms; wiped clean
- and coarsely chopped
1/2 ts Dried leaf oregano
1/2 ts Salt
Freshly ground black pepper
1 tb -to
2 tb Freshly squeezed lemon juice
1/4 ts Prepared horseradish; -OR-
1/2 ts -Prepared mustard

In a large skillet, heat the oil. Saute the leeks and garlic for 2
minutes, stirring frequently.

Add the mushrooms, oregano, salt, and black pepper. Reduce the heat
slightly and continue to cook, stirring occasionally, until the mushrooms
are cooked and their liquid has evaporated, about 5 to 10 minutes.

Puree in a blender or food processor and stir in lemon juice and


horseradish to taste.

Variation: Before pureeing, this combination makes a fine filling for


turnovers; if necessary, you can stretch the amount by blending in some
mashed tofu and additional seasonings.

Makes 1-1/4 cups

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass


ISBN: 0-688-10051-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (318 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Mushroom Satay (Satay Het Hom)


Categories: Thai, Vegetarian, Vegan, Appetizers
Servings: 3

8 oz Presoaked Chinese mushrooms

--------------------------------THE MARINADE--------------------------------
1 ts Finely chopped galangal
1 ts Finely chopped lemon grass
1 ts Kaffir lime leaf
--(finely chopped)
2 Coriander roots
4 sm Garlic cloves
-- coarsely chopped
1/2 ts Curry powder
1 tb Light soy sauce
2 tb Sugar
1 ts Powdered coriander seed
1 ts Ground cumin
1 ts Salt
2 tb Oil
1/2 c Coconut milk

------------------------------THE PEANUT SAUCE------------------------------


1 tb Oil
1 tb Red curry paste
1 c Coconut milk
2 tb Sugar
1/4 ts Salt
1 tb Lemon juice
3 tb Ground roast peanuts

Taking each mushroom as a rough circle cut towards centre in a spiral to


make one long strip as if peeling an apple in one go. Set aside.

THE MARINADE: In a mortar pound together the galangal, lemon grass, lime
leaf, coriander roots and garlic to form a paste. Place this in a mixing
bowl and stir in all the other ingredients, mixing well. Place all the
mushroom strips in this marinade and leave for at least 30 minutes.

PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry
paste and fry briefly until it blends with the oil. Add the coconut milk,

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (319 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

lower the heat and stir well until a rich red colour appears. Add the
remaining ingredients, stirring constantly until a thick sauce is formed,
and set aside.

Take the mushroom strips from the marinade and thread each one on to a
satay stick. Grill/broil until cooked through. Serve with the peanut
sauce and fresh cucumber pickle. Little triangles of toast may also be
served for those who wish to mop up more sauce.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mushrooms with Tarragon


Categories: Appetizers, Vegetarian
Servings: 4

3 c Mushrooms
1 ea Clove garlic
1 ts Oil
1 tb Tarragon
1/2 ts Soy sauce
Salt to taste

Saute mushrooms & garlic in oil till soft. Stir in the remaining
ingredients & serve.

Posted by Mark Satterly in Intercook.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mushrooms & Tofu in Wine


Categories: Vegetables
Servings: 4

1 tb Safflower oil
2 ea Garlic cloves, minced
1 lg Onion, chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (320 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 1/2 lb Mushrooms, sliced


1/2 md Green bell pepper, diced
1/2 c Dry white wine
1/4 c Tamari
1/2 ts Grated ginger
2 ts Sesame oil
1 1/2 tb Cornstarch
2 ea Cakes tofu, grated
Crushed almonds

Heat safflower in a wok. When hot add garlic & onion & saute over
moderately low heat till the onion is translucent. Add mushrooms, bell
pepper, wine, tamari, ginger & sesame oil. Mix. Reduce heat, cover &
simmer till mushrooms are tender but not overdone.

Dissolve cornstarch in a small amount of water & stir into skillet. Stir
in tofu, cover & simmer for another 2 minutes. Serve over noodles
garnished with almonds.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Mushrooms with Wild Rice (Lf)


Categories: Low-fat, Mcdougall, Vegan, Main dish, To try
Servings: 4

------------------------------------RICE------------------------------------
1 c Wild rice
3 c Water
1 tb Low-sodium soy sauce

---------------------------------MUSHROOMS---------------------------------
1 md Yellow onion; chopped
2 Celery stalks; chopped
1/4 c Water
1/2 lb White button mushrooms
-- sliced (about 2-1/2 cups)
8 Fresh shitake mushrooms,
-- chopped
1/2 c Oyster mushrooms, chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (321 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Enoki mushrooms, trimmed


12 Snow peas; quartered
1/2 Red bell pepper; diced
2 tb Low sodium soy sauce
1/2 ts Dried sage
1/4 ts Poultry seasoning
Fresh ground pepper to taste

--------------------------------PER SERVING--------------------------------
152 x *cals
6 x *gm protein
1/8 x *gm fat
31 x *gm carbo
829 x *mg sodium
3 x *gm fiber

Rice: place rice, water, soy sauce and scallions in a saucepan with a
tight-fitting lid. Bring to a boil, reduce heat, cover and cook over
medium heat until liquid has evaporated and rice is tender, about 1 hour.
Set aside. Mushrooms: Place onion, celery and water in a large pan. Cook
and stir for several minutes, until vegetables soften slightly. Add buttom,
shittake and oyster mushrooms, cook, stirring occasionally, for 10 minutes.
Gently stir in cooked rice, enoki mushrooms, snow peas, red pepper and
seasonings. Cook over low heat for another 15 minutes.

A.ENGLISH [Al & Diane] at 21:48 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: N.y.cima Roll


Categories: Vegetarian, Vegan, Main dish
Servings: 4

1 1/2 lb Firm tofu


1 tb Oil
3 tb Arrowroot
1 ts Salt
1/4 ts White pepper
1 tb Agar flakes
1 ts Dried marjoram
1 ts Dried thyme

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (322 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Minced garlic
1/2 ts Black pepper
2 1/2 c Cima mix (see below)

----------------------------------CIMA MIX----------------------------------
1/2 c Finely chopped onions
2 tb Olive oil
1 c Whole wheat bread crumbs
1/4 lb Ground seitan
1/4 lb Fine soy grits
1/4 lb Hand crushed frim tofu
1/3 c Nutritional yeast
2 ts Dried marjoram
2 ts Dried thyme
2 ts Salt
1 1/2 c Water
1 c Chopped spinach, packed
1/4 c Chopped roasted red pepper
1/2 c Pistachios
1 c Green peas
1 tb Agar flakes
1/2 c Gluten flour
2 tb Liquid lecithin

Rinse tofu and pat dry. Cube and puree in food processor with all
ingredients except cima mix.

Shape the cima mix into a 12" by 3" roll. Sread the tofu puree on a 12"
by 28" piece of plastic wrap and roll around the cima log. Smooth out
the seam. Steam 30 minutes, let cool 10 minutes, slice and serve.

Note: you MUST have a steamer wide enough to support the entire roll
from underneath! If you don't, it will slip and come unrolled. It'll
still get cooked, but rather than a pretty, colorful roll to slice
you'll have a serious mess. This shouldn't be a problem, but for a
broke person cooking for nine @someone else's apartment, these harware
problems have a nasty way of only becoming apparently an hour before
mealtime. (sigh)

CIMA MIX: (makes 4 1/2C Bro Ron suggests using the extra for
'meatballs' or something. Far be it from me to argue w/my hero, but
remember to use a big enough skillet.)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (323 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Saute onions in oil until translucent. Remove from heat. Add bread
crumbs,
tofu, seitan, soy grits, nut yeast, water and seasoning. Mix until evenly
dispersed. Add vegs and nuts.

In a separate bowl, mix agar and gluten flour. Heat lecithin and stir
into veg
mixture, then stir in flour/agar mixture.

(from Friendly Foods, serves 4)

From: mad4@ellis.uchicago.edu (Bill Maddex)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Nam Prik Curry Noodles (Kanom Jin Nam Prik)


Categories: Thai, Main dish, One dish, Vegetarian, Vegan
Servings: 3

-------------------------THE NOODLES AND VEGETABLES-------------------------


8 oz White longxu noodles
4 oz Long beans; finely chopped
4 oz Morning glory
- (water spinach)
-- roughly chopped
1 1/4 c Bean sprouts

-------------------------------NAM PRIK SAUCE-------------------------------


10 Shallots
-- finely sliced into rings
5 Garlic cloves
-- finely chopped
1/2 c Dried split moong beans
-- soaked in water for 6 hrs
2 Coriander roots
1 tb Red curry paste
1 1/4 c Coconut milk
2 tb Light soy sauce
1 tb Sugar
1 tb Tamarind juice
1 tb Lemon juice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (324 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Chili powder


1 Kaffir lime; cut in half
1 c -Water

------------------------------FRIED DRY CHILIS------------------------------


2 lg Dried red chilis
-- coarsley chopped
Oil; (reserved from above)

Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the
shallots and half the garlic until crispy brown. Drain and set aside,
keeping the oil for the Fried Dry Chilis.

Drain the moong beans, place in a mortar, pound well to form a paste and
set aside. In the mortar, pound together the coriander roots with the
remaining shallots and garlic until a paste forms, then set aside. In a
frying pan or wok heat the remaining unused oil, stir in the red curry
paste and cook. Add half the coconut milk, stirring well, add the paste
of coriander root, shallot and garlic and thoroughly mix. Add in the
moong bean paste and stir well. Add the soy sauce, sugar and tamarind
juice, lemon juice and chili powder, stirring constantly. Put the two
halves of the kaffir lime into the mixture and continue to cook gently.
Thin the remaining coconut milk with the water then stir in to the sauce
and boil. Simmer for 1 minute. Quickly stir in the crispy shallot and
garlic mix and immediately turn into a serving bowl. Save the remaining
oil for the side dish.

FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis. Turn
into a small serving bowl. Serves three.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Never Fail Wholewheat Bread


Categories: Breads, Mark's
Servings: 1

13 c Wholewheat Flour
1/4 c Molasses

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (325 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 tb Salt
3 tb Vegetable oil
2 tb Dry yeast
2 ts Sugar
3 1/2 c Lukewarm water

Mix together flour, molasses, salt & oil. Proof yeast in 1 cup of
lukewarm water. Let sit for 10 minutes. Add to flour mixture. Mix in
the rest of the water, a little at a time, until the dough is firm & not
too sticky. Turn out onto lightly floured board & knead for 15 minutes.
Place in large, lightly oiled bowl, cover with damp cloth & let rise till
doubled.

Punch down dough. Divide into 3 & knead each piece for 3 minutes. Shape
into greased loaf tins, cover & let rise till doubled. Bake at 350F for 1
hour.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: New Potatoes with Peas & Coriander


Categories: Indian, Main dish, Vegetarian
Servings: 4

8 sm New potatoes
1/4 c Ghee
1 ts Cumin seeds
1/2 ts Turmeric
1 1/2 ts Fresh ginger, minced
2 sm Red chilies, chopped
1 c Fresh coriander
1 ts Salt
1 ts Garam masala
1 tb Coriander seeds
1/4 c Lemon juice
6 tb Water
1/2 c Frozen/fresh peas

Wash & dice the potatoes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (326 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds.
Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook,
stirring, 3 minutes.

Add the remaining ingredients excepting the peas. Lower the heat, cover &
simmer for 15 minutes. Check the water level, adding more if necessary.

Just prior to serving, add the peas. Uncover, turn up the heat & cook til
all the water has evaporated.

Bruce Cost, "Ginger East to West"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: New Potato Salad


Categories: Salads, Vegetarian, Mark's
Servings: 4

1 lb Potatoes, cubed
Water for boiling
1 sm Bell pepper, red or green
1/2 tb Dried dill
1/2 tb Dried rosemary, crushed
2 tb Extra-Virgin olive oil
1 tb Malt vinegar
3 tb Onions, finely chopped
Salt & pepper

In a medium pot, cook quartered potatoes in salted water till tender.

Meanwhile, combine remaining ingredients in a small bowl. Drain potatoes,


add to the bowl & toss gently. Serve warm or at room temperature or cold.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: No Knead Italian Whole Wheat Bread


Categories: Breads

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (327 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Servings: 1

1 tb Dry yeast
1 c Warm water
1 ts Salt
2 tb Vegetable oil
3 c Whole wheat flour
Cornmeal

In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c
at a time. Use your fingers to ensure that the ingredients have been
thoroughly mixed.

Bang down the dough on a counter surface. Shape into a small round bread
& place in a 9" round pan sprinkled with cornmeal. Allow to rise till
doubled. Preheat oven to 375F & bake for 35 to 45 minutes.

Anne Lerner, "Breads You Wouldn't Believe"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: No-Meat Burgers-In-A-Hurry


Categories: Main dish, Vegetarian, Vegan
Servings: 4

1 lb Firm tofu; mashed


1 c Quick rolled oats
1/2 c Wheat germ
1 Onion (optional)
-finely minced
2 tb Onion powder
2 tb Soy sauce
1/2 ts Salt
1/2 ts Basil
1/2 ts Oregano
1/2 ts Garlic powder
1/8 ts Black pepper
Vegetable oil; for frying

Mix ingredients together. Knead for a few minutes. Shape into six patties.
Fry in lightly oiled cookie sheet at 325 F for 25 minutes. Serve on whole

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (328 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

wheat bread or buns. Top with lettuce, tomato, alfalfa sprouts, grated
carrot, onion, pickles, catsup or mustard.

[This recipe came from the North American Vegetarian Society, PO Box 72,
Dolgeville, N.Y. 13329 USA. They publish "Vegetarian Voice" quarterly.]

From: tshapin@orion.oac.uci.edu (Ted Shapin)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Nondairy Avocado "Sour Cream"


Categories: Sauces, Dips, Vegan, Vegetarian
Servings: 6

1 Ripe avocado; peeled, pitted


10 1/2 oz Extra firm silken tofu
2 tb Nutritional yeast
2 ts Tamari sauce
1/2 Lemon; juiced
6 tb Water
2 ts Chopped dill weed
1 tb Chopped chives
1 tb Chopped garlic chives

In a blender combine all ingredients except dill, chives, and garlic


chives, and process until smooth. Stir in herbs and serve.

"Great on top of potatoes or with raw vegetables, vegetable burritos,


tacos, or scrambled tofu - anywhere you might use sour cream."

Source: Liz Lugan - Clawson, Michigan


The Herb Companion - February/March 1993
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Noodles with Vegetable and Curry Sauce (Gueyteow Pak)


Categories: Thai, Vegetarian, Vegan, Main dish, One dish
Servings: 2

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (329 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

4 oz Fresh white sen yai noodles


1/2 c Beansprouts
1 sm Bundle long beans
-- chopped into 1" lengths
1 md Broccoli stem
-- sliced lengthwise
1 c Coconut milk
1 tb Red curry paste
1 ts Curry powder
1/2 ts Sugar
1 tb Tamarind juice
1 tb Roast peanuts, crushed
1 Shallot; finely chopped

---------------------------------TO GARNISH---------------------------------
Potato rounds
-- extra-finely sliced
-- deep-fried until golden
-- brown and set aside

This dish is a speciality of Narind nad Warochun at their restaurant The


Lemon Grass, Sukhumvit Soi 24, Bangkok.

In a large pan of boiling water, blanch the noodles and set aside. Blanch
the beansprouts, long beans and broccoli stems, arrange on a serving dish
and set aside.

In a saucepan, gently heat the coconut milk, stirring in the red curry
paste until thoroughly blended. Add the remaining ingredients, stirring
until mixed. Turn into a serving bowl.

Either serve all three elements separately or place the noodles on the
serving dish with the vegetables, pour over the sauce and garnish with the
crispy potato.

Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (330 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Nori Rolls


Categories: Vegetarian, Vegan, Low-fat, Main dish
Servings: 4

2 c Cooked brown rice


1/2 c Mung bean sprouts
1/2 c Grated carrot
1/2 c Cucumber, finely diced
1/4 c Daikon radish
2 tb Fresh parsley
1 tb Tamari
1/2 tb Soy "mayonnaise"
2 ts Lemon juice
3 Freshly chopped umeboshi
-plums
1 ts Dill weed
4 Sheets toasted nori

Mix all but the nori sheets together.

Let the mixture sit one or more hours to absorb the flavors.

Set out the toasted nori sheets. Place 3/4 cup filling on each sheet of
toasted nori. Roll tightly and cut into five slices.

Per roll: 125 cal, 3 g prot, 2 g fat, 24 g carb, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation

DEEANNE [EatMoVeggies] at 19:14 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: North Indian Stuffed Eggplant


Categories: Main dish, Indian, Vegetarian
Servings: 4

2 md Eggplants
4 c Potatoes, cubed
8 oz Soya cheese,
2 tb Vegetable oil

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (331 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 c Chopped onions
2 ts Ground cumin seeds
1 tb Ground coriander seeds
1 ts Turmeric
1/2 ts Hot red pepper
1/4 ts Ground cloves
1 tb Minced ginger
2 ea Garlic cloves, minced
2 md Carrots, diced
1 lg Green bell pepper, diced
1 c Green peas
1 ea Tomato, diced
2 tb Fresh lemon juice
Seasme seeds

Leaving stems on, slice eggplants in half lengthwise & place cut side down
in pan. Cover & bake at 375F for 30 to 40 minutes till tender.

Whiule eggplant is baking, boil potatoes till tender & drain. Mash with
partially melted soya cheese in a large bowl. Saute onions & dried
spices in oil for 1 minute. Add garlic, ginger & saute till onion is
translucent. Add carrots & cook 5 minutes. Add peppers & peas & cook
till just tender. Stir in tomatoes & lemon juice. Combine sauteed
vegetables & potato mixture.

Mash eggplant pulp & push to side. Mound a quarter of filling on each
half. Sprinkle with sesame seeds & bake for 15 minutes at 375F,
uncovered.

Adapted from "New Recipes From Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Nutritional Yeast "Cheese" Sauce


Categories: Vegetarian, Vegan
Servings: 1

1/2 c Nutritional yeast flakes


1/2 c Flour
2 ts Salt
2 c Water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (332 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Margarine
1/2 ts Garlic powder

Mix dry ingredients in a saucepan; add water nd cook over medium heat,
whisking, until it thickens and bubles. Cook 1 minute. Remove from heat and
add margarine. A dash of red food coloring or a dash of saffron will give
it a more traditional color.

This is a great replacement for Cheez Whiz and other stretchy, melty
cheese sauces.

DEEANNE at 14:52 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Nutritional Yeast Parmesan


Categories: Vegetarian, Vegan
Servings: 1

1/4 c Nutritional yeast flakes


1/4 c Sesame seeds
1/4 ts Salt

Grind all ingredients in food processor or blender until completely milled.


Store in glass jar in refrigerator for months. Use over spaghetti,
sprinkled over salads, or in any recipe where you would use parmesan
cheese.

DEEANNE at 14:52 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Nutty Rice Pate


Categories: Appetizers, Vegetarian
Servings: 12

--------------------------FORMATTED BY S.GRABOWSKI--------------------------
1/3 c Raw brown rice
2 tb Butter

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (333 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 c Sliced mushrooms
1 c Grated zucchini
1/2 c Grated onion
1 lg Chopped garlic clove
1 Egg
1 3/4 c Finely ground walnuts,
Peanuts, or cashews
1/2 c Finely chopped parsley
1/4 c Wheat germ
1 ts Dried sage
1 ts Dried basil
1/2 ts Dried thyme
1/4 ts Freshly ground pepper
Lettuce leaves
Sour pickles

1) Cook the brown rice according to package directions but eliminate the
salt.
2)
Melt the butter in a large skillet and saute the mushrooms, zucchini,
onions, and garlic until tender but not browned.
3) Put the saute vegetables in the container of an electric blender or
food processor and whirl or process until smooth. Scrape into a bowl.
4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage, basil,
thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan and bake in a
375F oven for 30 minutes.
5) Cool, remove from pan, and chill. Serve in 1/4" thick slices on lettuce
leaves with sour pickles.
From the New York Times New Natural Foods Cookbook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Oatmeal Bread


Categories: Breads, Mark's
Servings: 1

2 c Oats
2 c Boiling water
1/2 c Molasses
1/2 c Brown sugar
1 tb Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (334 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Shortening
1/2 c Lukewarm water
1 ts Sugar
2 tb Dry yeast
6 c Flour

Pour boiling water over oats. Stir & add molasses, salt, shortening &
brown sugar. Let stand till lukewarm.

Mix lukewarm water with sugar & yeast & let stand till yeast starts to
work. Add to the soaked mixture. Beat in flour. Add more or less flour
depending on consistency. When firm, knead well for about 10 minutes or
so. Let rise for 1 hour.

Punch down, shape into loaves. Cover & let rise for another 45 to 60
minutes. Bake for 35 minutes at 400F.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Oatmeal Cookies


Categories: Cookies, Vegetarian, Mark's
Servings: 1

1 c Shortening
2 c Brown sugar
3 c Oats
1 ts Vanilla
1 ts Baking soda
1/2 c Water
1 ts Salt
2 c White flour

Beat shortening for 30 seconds. Add sugar & beat till light & fluffy.
Mix in the oats.

Dissolve soda in water & set aside. Mix in the vanilla & salt. Add the
flour, mixing alternately with the water. Ensure that it is well mixed.
Roll out dough on a floured board to 1/4 inch thickness. Cut with cookie
cutters. Bake at 375F on a cookie sheet for 12 to 15 minutes. Cool on a

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (335 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

wire rack.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Oatmeal Cookies


Categories: Cookies, Vegetarian
Servings: 1

3/4 c Oil
1 c Date sugar
3/4 c Sorghum
1/3 c Soy milk
2 ts Vanilla
2 1/2 c Flour
1/2 ts Baking soda
1 ts Salt
3 c Rolled oats
1/2 c Raisins
3/4 ts Cinnamon

Mix oil, sweeteners, soy milk & vanilla in a large bowl. Ensure that they
are well blended & smooth. Add remaining ingredients & mix well. Bake at
350F for 10 minutes, or until the undersides start to turn brown.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Okra in a Savoury Sauce


Categories: Vegetarian
Servings: 4

1 md Onion, thinly sliced


2 tb Vegetable oil
3 ea Garlic cloves, minced
1 tb Grated ginger
1 ts Chopped fresh green chilies

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (336 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 ts Turmeric
2 tb Ground almond
1 ea Tomato, chopped
10 ea Okra, cut into 3/4" disks
1/4 ts Salt

Saute onion in oil, stirring constantly until reddish brown, 10 to 12


minutes. Stir in garlic, ginger, chili, turmeric & almond. Add tomato &
cook for a minute. Add okra & mix well. Simmer, covered, for 6 or 7
minutes. Stir in salt. Just before serving, sprinkle cilantro or parsley
on top.

"Vegetarian Times" October, 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Okra with Tomatoes


Categories: Chinese, Side dish, Vegetables
Servings: 4

1 lb Okra, trimmed & sliced


1 lb Tomatoes, peeled, quartered
1 sm Onion, sliced
1 oz Margarine
2 tb Oil
4 ea Green cardamoms
Salt & pepper
1 ts Garam masala
2 tb Chopped coriander leaves

Melt margarine & oil in a wok & add the cardamoms. Fry for a few seconds
then add the onion & salt & pepper to taste. Cook till soft, but do not
brown. Add the okra & tomatoes & cook for a few more minutes, stirring
frequently. Be careful not to overcook. As soon as the vegetables are
cooked, sprinkle on the garam masala & chopped coriander & serve
immediately.

Bridget Jones, "Wok Cookery"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (337 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Okra with Onions


Categories: Vegetables, Vegan
Servings: 1

4 md Onions, coarsely chopped


5 ea Garlic cloves, coarsely ch.
1 ea Piece of ginger, 2" long
6 tb Ghee
1 ts Whole cumin seeds
2 ts Whole fennel seeds
1 ts Ground turmeric
1 ts Ground coriander
3 tb Tomato sauce
1 lb Fresh young okra
1 ts Salt
2 ts Garam masala
2 tb Lemon juice

Put onion, garlic, ginger & 1/4 cup water into blender & blend till
smooth.

Heat oil in skillet over medium heat. Add cumin & fennel. After 20
seconds or so, add the paste from the blender & the turmeric.

Cook for 20 minutes, stirring frequently. Add the coriander & fry
stirring for a minute. Add tomato sauce & cook stirring for 1 minute.
Turn off heat.

Wash okra & wipe with paper towel. Slice a few pods at a time into 1/4"
rounds.

Turn the heat to medium again under the skillet. Add the okra, salt,
garam masala, lemon juice & 6 tb hot water. When the onion paste is
bubbling, cover, reduce heat to very low & cook for 35 minutes. Stir
every ten minutes or so.

Madhur Jaffrey, "An Invitation to Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (338 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Okra with Tomatoes and Onions


Categories: Turkish, Vegetables, Vegetarian, Vegan
Servings: 6

2 lb Fresh young okra


3/4 lb Onion; sliced thickly
6 tb Olive oil
3 Garlic cloves; halved
1 lb Tomatoes; skinned & sliced
Salt and black pepper
1 Lemon (juice only)

Wash okra. Cut off any hard stems and dry okra thoroughly.
Heat oil in large saucepan and fry onions with the halved
garlic cloves until slightly soft, transparent, and golden.
Add okra and continue to fry until slightly softened. Add
the sliced tomatoes and saute for a few min. longer. Season
to taste with salt and pepper. Cover with water, bring to a
boil and simmer until the okra is very tender, usually about
1 hour. Squeeze in the lemon juice and cook for a further 15
min. (If using canned okra, cooking time will be much
shorter.
Serve hot or cold. If to be served cold, allow to cool in
the saucepan before turning out into a serving dish.
Recipe from "A Book of Middle Eastern Food" by Claudia
Roden. Alfred A. Knopf, 1972.
Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Olive Salad


Categories: Libya, Salads, Appetizers
Servings: 2

1 c Black olives
1 c Green olives
1 Lemon; juice of
2 tb Parsley; chopped
1 ts Paprika
1/4 ts Chili powder

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (339 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 Garlic clove; crushed


1/2 ts Cumin, ground
2 tb Oil

"This salad is one of the many Middle Eastern appetizers or mezzes, dishes
providing an array of textures, colours and flavours. They can be eaten as
side dishes or as appetizers."

In a bowl, mix the oil with the cumin, chili powder, paprika, garlic and
lemon juice. Then pour over the dressing over the olives in the bowl and
stir around so that they are well coated.
Put in the salad in the fridge to chill before serving.

Troth Wells, "The New Internationalist Food Book"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Olive-Tahini Sauce


Categories: Sauces
Servings: 1

2 tb Unbleached white flour


1 c Water
1/4 c Liquid from canned black
-- olives
1/3 c Tahini
1 c Finely chopped black olives
Juice of 1 lemon
1/4 ts Thyme
Black pepper

Dissolve flour with just enough water to make a smooth, flowing paste.
Set aside. Heat water & olive liquid till just under boiling point.
Whisk in tahini, a littel at a time, then the flour paste. Simmer overl
ow heat til the sauce is thick. Stir in the remaining ingredients & serve
immediately.

Nava Atlas, "Vegetariana"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (340 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Onion "Caviar"


Categories: Appetizers
Servings: 4

1 c Chopped sweet onions


1 c Black-eyed peas, cooked
1/4 c Pimento, diced
1 c Green bell pepper, diced
1/2 c Green onion, chopped
2 tb Fresh garlic, chopped
1/4 c Italian dressing
Salt & pepper

Combine all the ingredients & let marinate overnight. Serve either as an
appetizer or as a side dish.

"The Hamilton Spectator", May 26, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Onion Bread


Categories: Breads
Servings: 1

1/2 c Grated onion


1 ts Salt
1 tb Dry yeast
1/2 c Warm water
2 1/2 c Unbleached white flour
1/4 c Vegetable oil

In a bowl, mix onion & salt. Add yeast dissolved in the warm water. Stir
in flour & oil. Beat well.

Spoon the dough into an oiled loaf tin & let the dough rise to the top of
the tin. Preheat oven to 350F & bake for 1 hour.

Anne Lerner, "Breads You Wouldn't Believe"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (341 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Onion Focaccia


Categories: Breads, Italian
Servings: 1

1 tb Dry yeast
1 c Warm water
4 c Wholewheat flour
6 tb Olive oil
1 ts Salt
1 lb Bermuda onions, thinly
-- sliced
Freshly ground black pepper
Cornmeal

Stir yeast into warm water in a large mixing bowl. Let stand for 10
minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle some
of the remaining flour on a board & knead in the remaining flour until the
dough is smooth & elastic. Place in an oiled bowl, cover & let rise till
doubled.

Punch down, fold in 4 tb olive oil & the salt. Knead again till smooth.
Roll into a circle 10 to 12 inches in diameter. Place on a well oiled 15
inch pizza pan dusted with cornmeal. Let rise till doubled.

Heat remaining olive oil in a frying pan & gently cook the onion for 8 to
10 minutes. Spread onions over risen dough & sprinkle with pepper. Bake
at 425F for 30 minutes.

Paolo Gavin, "Italian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Onion Salad


Categories: Salads, Appetizers
Servings: 4

3/4 c Chopped sweet onions

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (342 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

16 oz Cooked red kidney beans


1 c Green bell pepper, diced
1 c Yellow bell pepper, diced
1 tb Minced jalapeno
1/2 c White wine vinegar
2 tb Vegetable oil
3 tb Minced coriander, fresh
1 ts Chili powder

Combine onions, kidney beans & the peppers in a large shallow dish. Toss
& set aside. Combine vinegar, cilantro & chili powder in a small bowl;
stir well. Pour over vegetables & toss to coat. Cover & refrigerate for
at least 8 hours, or overnight, stirring occasionally. Toss before
serving.

"The Hamilton Spectator" May 26, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Onion Soup


Categories: Soups, Vegetarian, Appetizers
Servings: 1

1/4 c Oil
4 ea Garlic cloves, minced
8 lg Onions, sliced
8 c Vegetable stock
2 tb Soy flour
1 cn Tomato puree
2 tb Dried parsley
2 ts Tarragon
1/3 c Tamari
1 ts Basil
1 ts Oregano

Heat oil in a large pot. Add garlic & saute for 1 minute, till golden.
Add onions & saute for gently for 10 minutes. Add the stock. Bring to a
boil.

Add the soy flour with the tomato paste. Cook over a low heat for 10
minutes. Add the rest of the ingredients. Taste to se if you require

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (343 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

more salt. Simmer for 20 minutes.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Onions in Sweet and Sour Sauce


Categories: Appetizers, Italian
Servings: 4

16 sm White onions
2 tb Olive oil
1 tb Margarine
1 md Onion, finely chopped
1 ea Garlic clove, monced
2 tb Dry white wine
1 tb Honey
1 ds Coriander
Water
White wine vinegar

Arrange peeled onions in one layer in a fairly large pot where they fit
snugly. Add oil, margarine, chopped onion & garlic. Pour wine over &
blanch the onions. Add honey & coriander. Barely cover with a mixture of
water & vinegar (half & half). Cover tightly & simmer till the liquid is
considerably reduced & onions are cooked.

Vera Gewanter, "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Orange Chocolate Mousse


Categories: Desserts, Vegetarian
Servings: 6

1/2 c Brown rice syrup


2 ts Vanilla
1 lb Firm tofu, cut into chunks
1/4 c Unsweetened cocoa powder

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (344 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Grated orange zest


Water as needed

Place rice syrup & vanilla in a food processor. Process, adding the tofu
a few chunks at a time. Then add cocoa & orange zest. Add water to thin
as needed.

Pour into serving dishes & chill.

"Vegetarian Times" November, 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Oranges Filled with Raisins, Chickpeas, and Rice


Categories: Main dish, Vegetarian, Vegan
Servings: 2

----------------------------ORANGE-TAHINI SAUCE----------------------------
1/4 c Tahini
3/4 c Plain yogurt or soft tofu
1/4 c Orange juice
2 ts Ground cumin
2 ts Paprika
2 tb Minced fresh cilantro (opt.)

----------------------------------FILLING----------------------------------
1 tb Unsalted butter
-OR- avocado oil
1 md Red onion; chopped
1 c Brown and wild rice blend
-- (uncooked)
-OR 1/3 brown & 2/3 wildrice
2 c Vegetable broth or water
1 c Chickpeas; cooked, drained
1/4 c Raisins

----------------------------------ORANGES----------------------------------
2 Jumbo navel oranges
-- halved crosswise

----------------------------------GARNISH----------------------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (345 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Sesame seeds
1 tb Chopped scallion whites
4 Cilantro leaves (optional)

FOR THE ORANGE-TAHINI SAUCE: In a blender or food processor, combine all


ingredients. Refrigerate until ready to use.

FOR THE FILLING: Melt the butter or heat the oil in a medium saucepan.
Saute the onion until soft, about 10 minutes. Add the rice and stir to
coat with the butter. Add the broth, bring to a boil, cover, and simmer
over low heat until rice is tender and liquid is absorbed, about 45
minutes. Let cool to room temperature.

In a large bowl, toss together the cooked rice, Orange-Tahini Sauce,


chickpeas, and raisins.

Prepare the oranges for stuffing by slicing off the rounded ends so that
each half stands squarely on a plate. Using a paring knife, carve out the
fruit, cut it into bite-size sections, and toss it into the rice mixture.
Once the fruit has been removed, cut away as much of the white portion of
the peel as possible, leaving the shell intact.

Set the orange shells on a serving dish and fill them with the rice
mixture. Garnish each with a sprinkling of sesame seeds and scallions
topped with a whole cilantro leaf.

Source: Vegetarian Entertaining - by Diana Shaw


Harmony Books - New York (0-517-57475-6)
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Oven Roasted Tempeh and Vegetables


Categories: Main dish, Vegetarian
Servings: 1

1 pk Tempeh, cubed
3 tb Tamari
2 tb Oil
1/4 c Tamari
1/4 c Flour

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (346 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Nutritional yeast


1/4 c Tahini
2 ts Basil
1 ts Rosemary
2 ts Marjoram
1 ts Sage
1/2 ts Black pepper
2 1/2 c Water
2 c Potatoes, cubed
1 c Carrots, cubed
1/2 c Celeriac, cubed
3/4 c Celery, chopped
3/4 c Onions, coarsely chopped
3/4 c Mushrooms, halved
1/2 c Frozen peas

Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil.
Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat
to 350F.

Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth
paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water
to form a thin gravy. Simmer for 10 minutes & remove from heat.

In a 3-quart casserole or Duch oven with lid, combine raw vegetables,


except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45
minutes. Stir once or twice during cooking. Add water if needed. Add
mushrooms & peas & cook, occasionally stirring, for another 15 minutes.
Serve.

"The Big Carrot Vegetarian Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Oven-Roasted Potatoes and Onions


Categories: Vegetables, Side dish
Servings: 6

6 lg Potatoes, quartered
6 md Onions, quartered
1/3 c Vegetable oil

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (347 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Black pepper
1 tb Fresh parsley, chopped
1 tb Fresh basil, chopped
1 ts Fresh marjoram, chopped

Preheat oven to 375F. Place potatoes & onions in shallow roasting pan.
Combine oil & herbs & pour over the vegetables. Toss & bake, uncovered
for 1 hour, or till fork tender. Turn occasionally to prevent sticking.

"The Hamilton Spectator", May 26, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pacific Rim Brochettes


Categories: Grill, Vegetarian
Servings: 4

1 lb Extra firm tofu, drained


1 ea Stalk fresh lemon grass
1/2 bn Fresh mint, chopped
6 ea Garlic cloves
1 ea Serrano pepper, seeded &
-- minced
2 tb Cilantro stems, chopped
2 tb Fresh ginger, chopped
3 ea Green onions, chopped
1 ts Peanut butter, optional
2 tb Brown sugar
1 tb Coconut milk, optional
Juice of 1 lime
1/4 c Liquid tamarind
2 tb Soy sauce
------------Brochettes
6 ea Green onions
2 md Tomatoes, cut into eighths
6 sm Jalapeno peppers, optional
1/4 lb Snow peas
1/4 lb Button mushrooms
Cliantro leaves to garnish

Gently pres tofu between kitchen towels to remove excess water. Slice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (348 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

into pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice
& discard all but bottom 3" of lemon grass. With a wooden mallet, pound
the base to release the aromatic oils. In a food processor, combine lemon
grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process
in short bursts for 30 seconds. Add remaining ingredients & process for 1
minute. Transfer to glass container & add tofu pieces. Cover & marinate
for 4 to 6 hours.

BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place


vegetables & tofu on sqewers, alternating for colour. (Group snow peas i
threes so they don't cook too quickly). Place skewers on hot grill &
brush with remaining marinade. Grill, turning once till vegetables are
tender. Should take 5 minutes or so. Garnish with cilantro & serve.

PER SERVING: 258 Cal.; 18g Prot.; 9g Fat; 26g Carb.; 0 Chol.; 333mg Sod.;
5g Fiber.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pakora Batter


Categories: Snacks, Curries, Vegetarian
Servings: 6

1 1/3 c Chick pea flour, sifted


2 ts Ghee
1 tb Lemon juice
1/4 ts Cayenne
1/2 ts Turmeric
1 ts Garam masala
2 ts Coriander
1 ts Salt
9 tb Cold water, as needed
1/3 ts Baking powder, optional

Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix
together well. Add 5 tb of cold water slowly, beating it until the
mixture is smooth & free of lumps. Slowly add another 3 tb water &
continue to beat until well mixed. Check the conssitency, it should
resemble the consistency of heavy cream & easily coat a spoon. If it does

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (349 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

not, add more water, till it does.

Cover the batter & set aside for 10 to 15 minutes to let it settle.

Beat again for a couple of minutes to lighten the batter. Stir in the
baking powder at this point if you want a cake like crust.

For pakoras, choose a selection of your favourite vegetables:

Cauliflower florets
Eggplant cut into 1/4-inch rounds
Potatoes or yams cut into 1/8-inch rounds
Bell peppers, sliced 1/4-inch thick
Zucchini, cut on the diagonal, 1/4-inch thick
Asparagus tips, blanched & dried

Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your
vegetables in the batter & one by one sloip them into the hot oil. Fry
until the pakoras are golden brown on all sides. Remove & drain on paper
towels. Serve immediately.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Parsley & Potato Soup


Categories: Soups, Appetizers, Vegetarian
Servings: 4

1 md Onion, chopped
1 ts Olive oil
2 c Chopped potatoes
1 c Sliced leeks, white only
4 c Stock
1 ts Salt
1/4 ts White pepper
2 tb Chopped fresh chives
1/4 c Chopped fresh parsley

In a large pot, combine all the ingredients except the salt, pepper,
chives & parsley. Cover the pot & bring to a boil. Lower heat & simmer

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (350 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

for 30 minutes. Cool slightly, then puree. Season with salt & pepper &
garnish with chives & parsley.

"Vegetarian Times" April, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Party Pate


Categories: Appetizers, Vegetarian
Servings: 28

1 c Pinto beans, soaked


3 c Water
1 ea Bay leaf
5 ea Garlic cloves, peeled &
-- mashed
1 ts Salt
1 ts Marjoram
1 ts Oregano
1 c TVP granules or flakes
1 tb Ketchup
7/8 c Hot water
1/2 c Chopped onion
1 tb Olive oil
3 lg Shiitake mushrooms soaked in
-- 1 c hot water
2 tb Mirin sauce
1 tb Soy sauce
1/4 ts Black pepper
1 ts Mace

Combine beans, water, bay leaf & garlic in a large pot. Bring to a boil &
cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans.
Stir in salt, marjoram & oregano.

Combine TVP, hot water & ketchup. Set aside. Saute onion in olive oil
till soft.

When mushrooms have soaked for 15 minutes, remove & slice into 1 inch
strips about 14 inch wide. Set aside.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (351 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Combine beans, onion & TVP mixture in a food processor along with mirin,
soy sauce, pepper & mace. Blend till smooth. Fold in the mushroom
strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil,
place in a pan of hot water & bake at 350F for 1 hour.

Remove from oven. Place a plate on top of pate & weight down till the
pate becomes firm. Let cool in the fridge. Turn out onto a plate to
serve.

Serve as a spread on thin slices of melba toast or crackers.

"Vegetarian Times" February, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pasta & Red Bean Salad


Categories: Salads, Pasta, Vegetarian, Appetizers
Servings: 6

2 c Rotini, or ziti
2 c Red kidney beans, cooked
1 c Diced zucchini
1 sm Green bell pepper, diced
1 md Tomato, chopped
1/3 c Chopped green olives
1 c Tofu mayonnaise
1/2 ts Chili powder
1/2 ts Coriander
1/2 ts Paprika
1/4 ts Sage
Salt & pepper

Cook pasta till al dente. Rinse & drain. Put in large bowl & add rest of
the ingredients. Mix thoroughly & serve at room temperature.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (352 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Pasta Salad with Artichoke Hearts & Sprouts


Categories: Salads, Appetizers, Vegetarian
Servings: 4

2 c Elbow macaroni
3/4 lb Marinated artichoke hearts
3/4 c Alfalfa sprouts
1 sm Green bell pepper, chopped
1 md Carrot, coarsely grated
1/2 c Sliced black olives
1/4 c Red wine vinegar
1/2 ts Basil
1/2 ts Savoury
Salt & pepper

Cook pasta till al dente. Rinse with cool water. Drain & put in mixing
bowl. Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts
& then the rest of the ingredients. Mix well & allow to stand for 2 hours
at room temperature or in the fridge.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pasta with Cherry Tomato Sauce


Categories: Pasta, Sauces, Vegetarian, Main dish
Servings: 6

16 oz Vegetable spiral pasta


Water for boiling
2 ts Balsamic vinegar
1 1/4 c Thinly sliced onions
1 tb Garlic, minced
2 tb Tomato paste
1 1/2 c Halved cherry tomatoes
2 tb Cornstarch
2 tb Miso
3 tb Balsamic vinegar
1/2 c Chopped fresh parsley

Cook pasta in a large pot of boiling water for 8 to 10 minutes. Drain &

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (353 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

rinse with cold water. Set aside.

While pasta is cooking, heat 2 ts balsamic vinegar & 2 ts water in a large


skillet & saute onions & garlic over medium heat. Stir frequently. Add
tomato paste, dissolved in 1 cup water. Stir gently & add tomatoes.
Cook, stirring occasionally till vegetable are very soft.

Dissolve cornstarch in 2 tb cold water & pour into blender. Add miso &
cooked vegetables. Puree till smooth. Return puree to skillet. Add 3 tb
balsamic vinegar & parsley & heat through. Toss pasta with sauce & serve
hot.

Mollie Katzen, "Moosewood Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pasta with Szechwan Peanut Dressing


Categories: Vegetarian, Main dish
Servings: 6

8 oz Pasta, preferably linguine


2 c Broccoli florets
2 c Cherry tomatoes

--------------------------SZECHWAN PEANUT DRESSING--------------------------


1/3 c Peanut butter
-Smooth or Chunky
1/2 c Hot vegetable stock or hot
Water
1 ts Soy sauce
2 tb Rice vinegar
2 tb Safflower oil
2 Garlic cloves; minced
1/2 ts Dry crushed red pepper; -OR-
1 ts -Spicy flavoring of your
-Choice

Bring a large pot of hot water to a boi; cook pasta until _al dente_. While
pasta is cooking, steam broccoli florets. In a medium-size mixing bowl,
whisk together peanut butter and stock or water until smooth. Stir in
remaining dressing ingredients. When pasta is done, drain well. Pour sauce

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (354 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

over pasta, toss to coat well. Add broccoli and tomatoes; toss again.
Garnish with chopped scallions, if desired. Szechwan Peanut Dressing is
also good on steamed vegetables, especially green beans, broccoli or
cauliflower.

Paulette Mitchell "The 15-Minute Vegetarian Gourmet"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pasta with Black Olives


Categories: Vegan, Vegetarian, Pasta
Servings: 4

3/4 lb Rigatoni
2 tb Olive oil
Salt
Freshly ground black pepper
1/2 c Black olives, pitted
- roughly chopped

-----------------------------SWEET PEPPER SAUCE-----------------------------


2 lg Red peppers
4 Garlic cloves; peeled
Salt
Freshly ground black pepper

Cook the rigatoni in a large saucepan until al dente. Drain immediately


and return the rigatoni to the still-warm pan with the olive oil; season
the pasta to taste with salt and black pepper.

While the pasta is cooking, make the Sweet Pepper Sauce.

Serve the pasta on warmed plates, pour the sauce on top and sprinkle with
the chopped olives.

SWEET PEPPER SAUCE: Put the peppers into a saucepan with enough water to
almost cover. Bring to a boil, then simmer until tender. Remove the
peppers from the water, reserve the water and discard the stems and seeds.
Chop and place in a blender or food processor.

Add the garlic to the peppers, together with 1 1/4 cups of the cooking

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (355 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

water, and blend to a puree.

Transfer to a clean saucepan. Season with salt and pepper and reheat
gently.

Rose Elliot, "The Complete Vegetarian Cuisine"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pasta with Shell Beans and Greens


Categories: Pasta, Vegetarian, Madison
Servings: 4

1 lb Cranberry beans (in pods)


-=OR=-
1 c -Cooked, Dried Beans
1 Bay leaf
6 Sage leaves; -=OR=-
1/2 ts -Dried Sage
5 tb Fruity olive oil
4 Garlic cloves
1 md Carrot; finely diced
Salt
2 lb Greens; such as
-Mustard, Kale, Turnip
- or a mixture
1 md Red onion; finely diced
3 pn Red pepper flakes
12 oz Penne, ziti or shell pasta
Freshly ground pepper

SHELL THE BEANS then put them in a pan with water to cover; add the bay
leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the
garlic cloves and add it to the pan along with the carrot. Salt lightly and
simmer until the beans are tender, about 30 minutes. Add more water, if
needed. When beans are tender, set them aside in the liquid. Remove tough
stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in
a skillet and gently wilt the onion. Chop the remaining garlic and sage
leaves and add them to the onion, along with the red pepper flakes. Cook
for a few minutes, then add the greens. Add 1/2 cup or so of cooking water
from the beans and salt to taste; cook until greens are tender, about 15

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (356 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

minutes. When greens are done, add beans and enough liquid to make a little
sauce. Cook the pasta in a large pot of boiling, salted water. When it is
done, scoop it out and add it directly to the greens and beans. Toss them
together, then turn into a heated serving dish. Drizzle the remaining olive
oil over the top, season with plenty of pepper and freshly grated cheese.

Deborah Madison - "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pasta with Black Olives


Categories: Vegan, Vegetarian, Pasta
Servings: 4

3/4 lb Rigatoni
2 tb Olive oil
Salt
Freshly ground black pepper
1/2 c Black olives, pitted
- roughly chopped

-----------------------------SWEET PEPPER SAUCE-----------------------------


2 lg Red peppers
4 Garlic cloves; peeled
Salt
Freshly ground black pepper

Cook the rigatoni in a large saucepan until al dente. Drain immediately


and return the rigatoni to the still-warm pan with the olive oil; season
the pasta to taste with salt and black pepper.

While the pasta is cooking, make the Sweet Pepper Sauce.

Serve the pasta on warmed plates, pour the sauce on top and sprinkle with
the chopped olives.

SWEET PEPPER SAUCE: Put the peppers into a saucepan with enough water to
almost cover. Bring to a boil, then simmer until tender. Remove the
peppers from the water, reserve the water and discard the stems and seeds.
Chop and place in a blender or food processor.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (357 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Add the garlic to the peppers, together with 1 1/4 cups of the cooking
water, and blend to a puree.

Transfer to a clean saucepan. Season with salt and pepper and reheat
gently.

Source: The Complete Vegetarian Cuisine - by Rose Elliot


ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Peanut Burgers


Categories: Vegan, Vegetarian, Main dish, Nuts
Servings: 6

6 tb Butter or vegan margarine


1 Onion; peeled and chopped
1 Celery stalk; finely chopped
1 ts Dried herbes de Provence
1 tb Whole-wheat flour
1/2 c Light Vegetable Stock
-(generous measure)
1 tb Soy sauce
1 ts Yeast extract
1 c Roasted, unsalted peanuts
-(generous measure)
-fairly finely ground
1/2 c Cashew nuts (scant)
-fairly finely ground
2/3 c Fresh breadcrumbs
-(whole-wheat)
Salt
Freshly ground black pepper
Dried breadcrumbs
-(for coating)
Oil; for shallow frying

---------------------------------TO GARNISH---------------------------------
Lettuce leaves
Tomato slices

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (358 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Cucumber slices

Melt the butter or vegan margarine in a large saucepan and saute the onion
and celery for 10 minutes. Stir in the herbs and flour and cook for a
further 1-2 minutes.

Add the stock and stir until thickened, then add the soy sauce, yeast
extract, nuts, breadcrumbs and salt and pepper.

Leave the mixture to cool, then form into 6 flat burgers about 1/2" thick,
and coat with dried breadcrumbs.

Saute the burgers in a very little oil - the frying pan should be
"greased" rather than oily - for about 3 minutes on each side, until
browned and crisp. Drain on paper towels. Garnish and serve.

VARIATION: MACADAMIA NUT BURGERS


Using macadamia nut of the peanuts makes these burgers special. Serve
with Bernaise Sauce.

Source: The Complete Vegetarian Cuisine - by Rose Elliot


ISBN: 0-394-57123-1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Peanut Butter Noodles


Categories: Pasta, Salads
Servings: 4

8 oz Pasta; linguine (1 package)


3 ts Peanut butter
1/2 ts -Salt
2 tb Soy sauce
1 tb Sesame oil (can substitute o
1 ts Sugar
1/2 ts Vinegar; white wine
2 Garlic cloves; minced
1 ts Onion; grated or minced

Cook linguine according to package instructions in boiling water; drain.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (359 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

In large bowl, mix all the remaining ingredients together. Add linguine to
sauce and toss to coat well. Refrigerate. good to pack for kid's lunches

"The Pennywhistle Lunch Book"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Peele Aloo


Categories: Side dish, Vegetables, Indian
Servings: 6

8 md Potatoes
2 ts Salt
1 1/4 ts Turmeric
3 tb Oil
1 ea Green chili, seeded, sliced

Boil potatoes in their jackets till cooked but firm. Plunge them into
cold water for a minute. Peel them & then cube them. Sprinkle over the
salt & turmeric. Toss to coat all the pieces evenly.

Heat oil over medium high heat. When very hot, add the potatoes & fry,
turning & tossing, for 5 minutes. Sprinkle the sliced chilies & 2 to 3 tb
of water over the potatoes. Stir carefully. Cover the pan & let the
potatoes steam over low heat for 10 minutes or till they are completely
tender. Uncover & continue frying, turning regularly, till all remaining
moisture is evaporated & potatoes are slightly browned. Serve with any
dal.

Julie Sahni, Classic Indian Cooking

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Penne From Heaven


Categories: Main dish, Vegetarian
Servings: 4

--------------------------FORMATTED BY S.GRABOWSKI--------------------------
12 oz Penne or ziti

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (360 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Olive oil
1 1/2 c Chopped onion
3 Minced cloves garlic
3 c Chopped plum tomatoes
1/2 c Water
1/2 ts Salt
1/2 ts Sugar
2 c Broccoli florets
2 c Chopped zucchini
1 c Sugar snaps (remove string)
->OR<-
Snow peas
1/2 c Jullien carrots
2 tb Chopped parsley
1/2 c Grated Parmesean

Cook the pasta according to directions on the package; drain.


While the pasta is cooking, heat the oil over medium-high heat in a
3-quart saucepan. Add the onion and garlic, and cook, stirring, until
softened. Add the tomato, water,salt and sugar.Cook, stirring often, for
10 minutes. Add the broccoli, zucchini, sugar snaps, carrot and parsley.
Cook, stirring until the vegetables are tender-crisp. Stir in the
Parmesean. Serve over the pasta.

Calories: 481
Protein: 17.2 grams
Carbohydrate: 81.9 grams
Fiber: 8.7 grams
Total fat: 10.0 grams
Saturated fat: 2.1 grams
Cholesterol: 3.9 mg
Sodium: 395 mg

From the Wholesome Harvest Cookbook, Carole Gelles, p.131

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pepper-And-Tomato Soup


Categories: Soups, Vegetarian, Madison
Servings: 6

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (361 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 sm Ancho chiles; -=OR=-


1 ts Ground red chile (or more)
3 tb Olive or sunflower seed oil
2 md Red onions; thinly sliced
2 Bay leaves
1/8 ts Ground cloves
1/4 ts Ground coriander
5 Parsley sprigs; chopped
4 Garlic cloves
- peeled & coarsely chopped
Salt
1 lb Red peppers or pimientos
- thinly sliced
1/2 lb Chopped savoy; -=OR=-
-Smooth-Skinned Cabbage
6 c Water or stock
1 lb Very ripe tomatoes; peeled,
-seeded and chopped
-(juice reserved)
Creme fraiche
Chopped cilantro
- for garnish

REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into
few large pieces, cover with 1 cup water in small saucepan and bring to
boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add
onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium
heat several minutes until onions have begun to soften, then add salt,
peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2
cup water or stock, cover pan and cook over low heat 10 minutes. When
vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons
chile powder. Add tomatoes, their juice and remaining water or stock. Bring
to boil, then reduce heat, cover and simmer very slowly 30 minutes. When
finished cooking, remove bay leaves and puree soup until completely
blended. Return it to pan and season with salt, if needed. Add more chile
if desired. Serve soup with swirl of creme fraiche and sprinkling of
chopped cilantro.

Deborah Madison, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (362 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Piccalilli
Categories: Relishes, Pickles
Servings: 1

1 md Cauliflower
1 md Cucumber
8 oz Pearl onions, peeled
1 lg Spanish onion, chopped
4 md Green tomatoes
1 1/2 c Coarse salt
2 1/2 c Malt vinegar
2 1/2 c Malt vinegar
3 tb Bruised mustard seeds
1 tb Ground ginger
4 x Halved garlic cloves
1 tb Bruised black peppercorns
1 tb Turmeric
1/2 c Sugar
1 tb Dry mustard
3 tb Flour
4 tb Water

Cut up the vegetables into bite-sized pieces. Place them into a large
bowl & sprinkle with salt. Let stand for 4 hours. Drain in a colander &
discard the liquid. In a large pot, bring the vinegar to a boil & add the
vegetables. Reduce heat & simmer, covered, for 15 minutes. Drain &
discard the vinegar.

SAUCE:

Pour the vinegar into a pot. Stir in the mustard seeds, ginger, garlic,
peppercorn, turmeric, mustard & sugar. Heat over a low heat until the
sugar has dissolved. Increase the heat to medium & bring to a boil. Stir
frequently. Simmer for 15 minutes.

Remove from heat & strain liquid into a bowl. Discard the spices & return
liquid to the pot. Stir in the flour mixed with water & place over medium
heat. Bring to a boil, stirring constantly. Simmer for 2 minutes.

Remove from the heat & pour the sauce over the vegetables, mixing very
well. Bottle in warm, sterile jars & seal.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (363 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Posted by Helen Peagram in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pickled Peach Slices


Categories: Pickles
Servings: 1

4 lb Peaches
15 oz White wine vinegar
6 ea Dried red chilies
1 ts Cloves
1 ts Allspice berries
1 ea 4 inch cinnamon stick
1 1/2 lb Brown sugar

Scald, stone & slice the peaches. Put the vinegar into the pan with the
remaining ingredients. Stir over a low heat to dissolve the sugar. Bring
the vinegar to a boil. Cover & simmer for 15 minutes. Put in the peaches
& simmer uncovered for 2 minutes. Lift out the peaches with a slotted
spoon & place them in warmed pickling jars. Boil the vinegar for 10
minutes to thicken it. Pour the vinegar over the peach slices. Cover
immediately & seal. Let stand for 3 weeks before using.

Gail Duff, "A Book of Herbs & Spices"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pine Nut Pilaf


Categories: Main dish, Sauces, Vegetarian
Servings: 4

2 tb Olive oil
1 lg Onion, thinly sliced
1 ea Garlic clove, chopped
8 oz Brown rice
2 ts Cumin
1 ts Turmeric
20 oz Stock

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (364 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 oz Currants
2 oz Pine nuts

Heat oil in a pot over low heat. Put in the onion & garlic & cook till
softened. Stir in the rice, cumin & turmeric. Stir fry for 1 minute.
Pour in the stock & bring to a boil. Cover & simmer for 30 minutes. Add
the currants, cover again & cook for 10 minutes further. Remove the pan
from the heat & stir in the pine nuts. Cover & let stand for 5 minutes
before serving.

Gail Duff, "A Book of Herbs & Spices"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pineapple Nut Cake


Categories: Cakes, Vegetarian
Servings: 1

14 oz Can crushed pineapple


2 1/2 c All purpose flour
1/2 ts Salt
1 ts Baking soda
1 1/2 c White sugar

Mix above ingredients together & Bake at 325F for 30 to 40 minutes. Ice
with nut icing.

Posted by Karen Mintzias in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pinto Bean Cakes with Salsa


Categories: Main dish, Appetizers, Vegetarian
Servings: 4

1 1/2 tb Salad oil


1 sm Onion; finely chopped
1/4 c Red bell pepper
- (finely chopped)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (365 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 Garlic cloves; minced


1 md Fresh jalapeno chili
- seeded & finely chopped
2 cn Pinto beans (15 oz each)
- drained & rinsed
1/8 ts Liquid smoke
1/4 c Chopped fresh cilantro
1/2 ts Ground cumin
1/4 ts Pepper
1/3 c Yellow cornmeal
Cooking spray (optional)
1 c Tomato-based salsa
- homemade or purchased

In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2
teaspoons of the oil with the onion, bell pepper, garlic and chili. Stir
often until onion is limp but not browned, about 5 minutes.

In a bowl, coarsely mash beans with a potato masher until they stick
together. Stir in onion mixture, liquid smoke, cilantro, cumin, and
pepper, mixing well.

Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to


touch, divide into 8 equal portions, shaping each into a 1/2-inch thick
cake. Coat cakes with cornmeal.

Return the frying pan to medium-high heat. Add remaining 1 tablespoon


oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn
cakes over once. Coat pan with cooking oil spray if cakes start to stick.
Serve cakes with salsa to add to taste.

Per serving: 209 cal. (26 percent fat, 57 percent carbo., 17 percent
protein); 9 g protein; 6 g fat (1 g sat.); 30 g carbo.; 615 mg sodium;
0 mg chol.

Sunset magazine, date unknown


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Piquant Lemon Rice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (366 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Rice, Indian, Vegetarian


Servings: 4

1 c Basmati white rice


2 c Water
1 ts Salt
3 tb Ghee
1/2 c Raw cashew pieces
1/2 tb Yellow split peas
1 ts Black mustard seeds
1/2 ts Turmeric
1/3 c Lemon juice
3 tb Coarsely chopped coriander
1/4 c Shredded coconut

Wash rice. Bring water to a boil. Stir in rice, salt & 1/2 tb ghee.
Cover with a tight-fitting lid. Reduce heat to very low & gently simmer,
no peeking, for 20 to 25 minutes. The rice should be light & fluffy & the
water should be absorbed.

Set side, leaving covered.

Heat the remaining ghee in a small pot over a moderate heat till hot.
Drop in the cashews & stir fry till golden brown. Remove with a slotted
spoon & pour over rice. Cover the rice again.

Raise the heat slightly & toss in the split peas & mustard seeds (you can
omit the peas) & fry till the seeds turn grey & sputter.

Pour the fried seeds into the rice & sprinkle with turmeric, lemon &
coriander. Gently fold till well mixed.

Garnish each serving with coconut.

For a variation, substitute lime juice for lemon juice.

Yamuna Devi, The Art of Indian Vegetarian Cooking.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pistachio-Stuffed Mushrooms

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (367 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Appetizers, Vegetarian, Vegan


Servings: 20

20 md Mushrooms
3 tb Onions, minced
Butter or margarine
1/3 c Fine dried breadcrumbs
1/4 c Chopped pistachios
2 tb Chopped parsley
1/4 ts Dried marjoram
1/4 ts Salt

Preheat broiler. Remove stems from mushrooms and chop finely. Reserve
caps. Saute the stems and onion in 1/4 cup butter or margarine until
tender. Stir in the bread crumbs, pistachios, parsley, marjoram, and
salt, mixing well. Remove from heat. Place the mushroom caps, stem-side
up, on a baking sheet. Fill the centers with the stuffing and sprinkle
with about 3 tablespoons melted butter. Broil about 6 inches from heat
source for 5 minutes or until browned and heated through.

Source: Best Recipes from The Los Angeles Times


ISBN: 0-8109-1237-6
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pita Bread I


Categories: Breads
Servings: 10

2 lb Wholewheat flour
2 ts Salt
1/2 tb Dry yeast
2 ts Brown sugar
1 1/4 pt Warm water

Combine the flour & salt in a large bowl. Mix yeast & sugar with a
quarter of warm water. Leave till it becomes frothy. Pour into flour
mixture. & gradually add enough water to make a soft but not sticky dough.
Cover with a damp cloth & leave to stand for 10 minutes. Knead lightly on
a floured surface. Divide dough into 10 equal portions, knead each one

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (368 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

slightly. Roll each portion into an oval about 8" X 5". Place on a
lightly floured baking tray. Brush tops lightly with oil & let rise for 1
hour.

Bake in a 475F oven for 12 to 15 minutes. As soon as they are removed


from the oven, brush very lightly with a little water & cool on a wire
rack.

"Entertaining with Cranks"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pita Bread II


Categories: Breads
Servings: 6

2 ts Dry yeast
1 c Lukewarm water
1 tb Sugar
1 1/2 ts Salt
3 c Wholewheat flour

Dissolve yeast in water with sugar. Let froth. Add salt & flour, mix
well. Knead, adding more flour as necessary. Let rise till doubled.
Punch down. Divide into 6 equal portions & let rise for 15 minutes.
Preheat oven to 475F. Roll each bread to 1/2-inch. Place on ungreased
cookie sheet & bake for 10 minutes.

"The Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Polenta with Tomatoes & Olives


Categories: Vegetarian, Side dish, Vegan
Servings: 6

8 oz Polenta
3 oz Stoned olives (optional)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (369 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

----------------------------FOR THE TOMATO SAUCE----------------------------


1 1/4 lb (generous) canned tomatoes
1 lg Onion
1 tb Olive oil
Garlic, bay, rosemary, thyme
-- (or herbs of your choice)

Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and
add the grain as though you were making porridge: let the polenta trickle
slowly through your fingers and stir the contents of the pan very
vigorously all the time to prevent lumps forming. Cook over the gentlest
possible heat for about 20 minutes, stirring more or less continuously -
like porridge and semolina, polenta is a great sticker. The mixture is
ready when it begins to come away from the sides of the pan, is perfectly
smooth and so thick that your wrist aches from stirring. Away from the
heat beat in 1 tablespoon oil, the stoned olives if using them, and some
salt and pepper. Use the remaining 1 tablespoon oil to grease the
interior of an 11-12 inch frying pan. Turn the polenta into the frying
pan, pack it down smoothly and level the top with an oiled spoon. Set
aside for a couple of hours until the polenta is cold and solid. Loosen
it with a palette knife, turn it out of the pan and cut into 6-8 wedges.

To make the sauce, chop the onion finely and sweat it in the oil for 10-12
minutes. Add the roughly chopped tomatoes and their juices, several
cloves of finely chopped garlic and a little bouquet of rosemary, bay and
thyme, or plenty of well-flavoured herbs of your choice. Let the mixture
bubble away gently for 40 minutes or so, just stirring occasionally, until
reduced to a rich and fragrant sauce. Remove the bouquet of herbs, season
with salt and pepper and add extra fresh chopped herbs to taste.

Fry the wedges of polenta in very hot olive oil or unsalted butter, or a
mixture of the two, for 4-5 minutes on each side until lightly crusted and
heated right through. Serve piping hot with the garlicky tomato sauce,
and with a bowl of olives or grated Parmesan if you wish. In the Veneto
polenta sometimes accompanies small silvery fried fish, or a dish of
Fergato alla Veneziana. Quail or other tiny game birds threaded on to
skewers and cooked on a spit, or a saute of chicken livers, and grilled
sausages, are other good choices but polenta can be served on its own just
as well.

Source: Philippa Davenport in "Country Living" (British), February 1988.


Typed for you by Karen Mintzias

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (370 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Polenta
Categories: Main dish, Grains, Vegan, Pickarski
Servings: 8

1 tb Olive oil; or corn oil


1 c Peeled, finely diced carrots
1 c Finely diced onions
1 c Finely diced celery
1 tb Minced garlic
2 ts Sea salt
1/2 ts Finely ground black pepper
1 ts Chopped basil
4 c -Water
1/2 c Drained stewed tomatoes
2 c Yellow corn grits; -OR-
2 1/4 c -Cornmeal
1 c Cooked, drained kidney beans

Heat the oil in a large saucepan. Saute the carrots, onions, celery, and
garlic, along with the salt, pepper, and basil, for about 8 minutes. Cut
the stewed tomatoes into small pieces and add them to the vegetables,
along with the 4 cups of water. Bring to a simmer. Then add the corn
grits and kidney beans and mix well. Cook for about 20 minute, stirring
occasionally to prevent burning. (The polenta may take longer than 20
minutes to cook. Check by tasting. It should have a soft, gritty
texture.)

Lightly oil a 2-quart mold and press the polenta into it, working out any
air pockets. Smooth out the surface and allow it to cool to room
temperature. Refrigerate the mold until it is cold. Then unmold the
polenta onto a tray, garnish it, and serve it in slices.

NOTE: If you are using cornmeal instead of corn grits, it is best to soak
the cornmeal separately, in 2 cups of cold water; add the remaining 2 cups
of water to the vegetables and then combine the two mixtures.

VARIATION: Millet Polenta


Use 2 cups of millet and 5 cups of water in place of the corn grits and
the 4 cups of water.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (371 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.


Ten Speed Press, Berkeley, California
ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Poor Man's Cake


Categories: Low-fat, Desserts, Cakes
Servings: 12

1 c Brown sugar
1 1/4 c Water
1/3 c Vegetable shortening *
1 ts Salt
2 c Flour
2/3 c Raisins
1/2 ts Nutmaeg
2 ts Cinnamon
1/2 ts Cloves
1 ts Soda
2 ts Water
1 ts Baking powder

(the name comes from the fact that the cake calls for no eggs, no milk, and
no butter)

*NOTE: (Since the shortening is melted, I substituted Canola oil, thus, I


think, saving a LOT of cholestrol and saturated fats!)

Boil brown sugar, 1 1/4 C water, oil or shortneing, raisins and spices
together for three minutes. Let cool to room temperature.

Add salt and baking soda, dissolved in 2 tsp water. Sift together flour
and baking powder, add gradually, beating after each addition.

Grease and flour 8" square pan. (I used nonfat spray instead).

Bake at 325 for approximately 50 minutes, until it tests done.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (372 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Needs no frosting.

(would be HEAVENLY with a big blob of whipped cream...but it's really


unnecessary. this sucker is GOOD!)

Posted by Marge Clark Reposted by Karen Mintzias in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Potage Puree De Pommes De Terre (Potato-Leek Soup)


Categories: Soups, Vegetarian, Vegan
Servings: 6

3 c Chopped leeks (white part)


-(or more, up to 4 cups)
1 c Peeled, diced celery
4 c Peeled & cubed potatoes
- (or up to 5 cups potatoes)
6 c Water
1 c Cooked brown rice
1/4 ts Pepper
2 ts Veggie bouillon
1/2 ts Salt or to taste
1 Splash wine vinegar
-(optional)

In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in
a little water for 5 to 7 min. Add more water as needed to prevent
sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower
heat and simmer potatoes are very soft, about 15 min. Add cooked rice and
heat through. Puree soup 2 to 3 cups at a time in a blender or food
processor until very smooth. Return to soup pot and rewarm if needed.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (373 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Potato and Pea Stew


Categories: Main dish, Curries, Vegetables
Servings: 6

3 tb Ghee
1 tb Minced ginger root
2 ea Green chilies, minced
1/2 tb Whole cumin seeds
1 ts Black mustard seeds
1/4 ts Asafetida
2 md Tomatoes, chopped
1 1/2 lb Potatoes, cubed
1 ts Turmeric
1 tb Coriander
1 1/4 c Water
1 1/2 c Fresh or frozen peas
1 ts Salt
3 tb Fresh coriander, chopped

Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard
seeds. Fry for a few seconds & add asafetida. A few seconds later add
the tomatoes & fry for 3 minutes.

Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce
heat, cover & simmer for 15 minutes.

Add the peas, salt & half the chopped coriander. Continue to cook,
partially covered, till the potatoes are soft. Garnish with the rest of
the coriander & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Potato Momos


Categories: Tibetan, Appetizers, Vegetarian
Servings: 18

1/4 c Ghee
1/2 tb Minced ginger
1/2 tb Minced garlic

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (374 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Onion, diced


1/2 ts Garam masala
1/2 ts Chili powder
1/4 ts Salt
1/4 ts Pepper
1 tb Soy sauce
2 c Mashed potatoes
1/2 c Fresh spinach, parboiled &
-- chopped
1/4 c Cilantro, chopped
1/4 c Green onions, sliced
Momo wrappers, see recipe
Momo sauce, see recipe

Melt ghee in a small skillet. Add ginger, garlic & onion. Stir fry for 1
minute. Add garam masala, chili powder, salt, pepper & soy sauce. Stir
fry for 30 seconds. Remove from heat & add mashed potatoes. Add spinach
when cool, green onion & cilantro. Mix well. Put 1 tb of filling into
each wrapper, seal the edges closed with a little water. Steam over
steaming rack & serve hot with sauce.

Adapted from Betty Jung, "The Kopan Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Potato Patties


Categories: Snacks, Appetizers, Indian, Vegetarian
Servings: 6

6 md Potatoes
3 tb Yellow split peas
Salt
2 tb Oil
5 ea Fenugreek seeds
2 tb Chopped onions
3 tb Parsley
1 ea Fresh hot green chili

Two hours before using, boil the potatoes in their jackets. While they
are boiling, boil split peas in 3 cups water with a sprinkling of salt for
15 minutes. Remove from heat & drain very well, ensuring that you get rid

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (375 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

of all the excess water. Set aside in a covered bowl.

In a skillet, add the oil & heat over a medium flame until it is very hot.
Add the fenugreek. When they change colour, add onions & fry for 2
minutes, till the onion starts to brown. Add parsley, green chili & stir
another 2 minutes. Next, put in the split peas, a little more salt if
desired & cook, stirring for 5 minutes or until you are sure that all the
water has evaporated. The mixture should become one lump. Cover & set
aside.

Peel & mash the potatoes with a fork or hand masher, do not use an
electric beater otherwise your patties wil lnot hold together when cooked.
A few lumps will remain, but get it as smooth as you can. Add somec salt
& mix thoroughly.

Divide the potatoes into 12 balls & do the same with the split pea
mixture. Flatten each potato ball in you hand, put one portion of the
split pea mixture in the centre. Roll up into a ball again & flatten once
more into a patty. Repeat with the remaining ingredients.

To cook the patties, you need very little oil & some patience so as not to
lose the crust to the skillet when you turn them over. Coat the bottom of
the skillet with a small amount of oil. Cook no more than two patties at
any one time in each skillet. Cook for 7 minutes, gently turn over & cook
for another 7 to 8 minutes. The patties should be reddish brown on each
side. Keep the heat fairly low otherwise they will burn.

Serve with chutney.

Madhur Jaffrey, "An Invitation to Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Potato Salad


Categories: Salads, Vegetables, Vegetarian, Mark's
Servings: 6

1 c Potatoes, peeled, cooked,


-- cooled & cubed
1 c Peas, blanched
1 c Carrots, sliced & blanched

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (376 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Green bell pepper, chopped


1/2 c Celery, chopped
1/2 c Olive oil
1/4 c Lemon juice
2 ds Tabasco sauce
1 tb Brown sugar
2 ea Garlic cloves, chopped
1 tb Parsley
Salt & pepper

Put cooked potatoes & blanched vegetables with the celery & bell pepper in
a large bowl. In a blender, combine oil, lemon juice, sugar, garlic,
tabasco sauce, coconut, parsley, salt & pepper & blend for a few seconds
till smooth. Pour over the vegetables & gently toss till they are well
coated. Chill in the refrigerator.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Potato Salad Recipe


Categories: Salads, Appetizers, Mark's
Servings: 4

10 md Potatoes, diced & cooked


1/2 ea Green bell pepper, diced
2 ea Celery stalks, diced
3 ea Scallions, chopped
1/2 c Olive oil
1 ts Hungarian paprika
1 ts Basil
1 ts Salt
1 ts Oregano
1 ts Garlic powder
1 ds Red pepper

Cool potatoes completely in the fridge or better leave to stand overnight.


Mix in the diced vegetables. Whisk together the oil with the spices &
herbs. Ensure it is well blended. Pour over potatoes & toss gently.
Refrigerate till ready to be served.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (377 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Potato Soup


Categories: Soups, Vegetarian, Appetizers, Mark's
Servings: 4

2 tb Oil
1 md Onion, chopped
3 ea Celery stalks, diced
3 lg Potatoes, diced
4 c Stock
1 ea Bay leaf
Salt & pepper

Heat oil in pot & saute onion till translucent. A celery & saute for a
couple more minutes. Add potatoes & saute, covered for 5 minutes. Add
the rest of the ingredients & cook till potatoes are tender. Remove bay
leaf. Let cool for a few minutes, then puree. Reheat gently but do not
let boil.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Potato-Corn Chowder


Categories: Soups, Vegetarian
Servings: 8

1 md Onion, chopped
3 md Potatoes, diced
2 md Carrots, sliced
1 lg Celery stalk, chopped
2 ea Bay leaves
2 tb Vegetable oil
3 c Frozen corn
14 oz Can tomatoes, chopped
1 1/2 ts Coriander

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (378 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Savoury
1/2 ts Thyme
Salt & pepper to taste
1 c Water, stock

Place onions, potatoes, carrots, celery, bay leaves & oil in large soup
pot. Add just enough stock to cover. Bring to a boil & simmer over low
heat for 10 minutes.

Add the corn, tomatoes with hteir liquid & simmer for 10 minutes. Add the
seasonings & simmer for another 10 minutes.

Remove 3/4 cup of potatoes & mash well. Return to the pot with the 1 cup
of stock. Stir well. Simmer for another 5 minutes, or until you are
ready to serve it.

Adapted from Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Potatoes Au Gratin


Categories: Main dish, Vegetarian
Servings: 6

2 tb Oil
2 lg Onions, sliced
1 ea Celery stalk, sliced
1 ea Carrot, diced
1/4 ts Garlic powder
1/4 ts Salt
4 tb Tamari
1 1/4 c Cheesy gravy
10 ea Potatoes, baked, peeled &
-- sliced
1/2 ts Paprika
1 tb Nutritional yeast

Preheat oven to 350F. Heat oil in a large skillet over medium heat. Add
onions, celery, carrot & seasonings. Cook for 7 minutes till vegetables
are tender.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (379 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

In an 8 X 12 inch baking dish, alternate layers of gravy, potatoes &


sauteed vegetables. Repeat. Top with the rest of the gravy. Sprinkle
on paprika & nutritional yeast. Bake for 20 minutes.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Potatoes in a Thick Sauce


Categories: Vegetarian, Indian, Main dish
Servings: 6

5 md Potatoes, cubed & cooked


1 sl Ginger
1 tb Coriander
1 ts Cumin
6 tb Tomato sauce
6 tb Vegetable oil
1 ts Fennel
1 ts Fenugreek
1/2 ts Black mustard seeds
3 ea Whole dried red chilies
1 ts Salt
1 1/2 ts Lemon juice
1 ts Garam masala

Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender &
blend till smooth.

Break potatoes into bite sized pieces.

Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek
& mustard seeds. After 20 seconds, add red chilies. As they darken, put
in paste from blender. Fry for 5 minutes, stirring frequently. Put in
the potato pieces & fry for 3 to 5 minutes. Add 1 1/2 c warm water.
Bring to a boil. Add salt & lemon juice. Simmer for 20 minutes.

Before serving, sprinkle with garam masala.

Madhur Jaffrey, "An Invitation to Indian Cooking.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (380 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Prassa Me Domata (Leeks Stewed with Tomatoes)


Categories: Greek, Vegetables, Vegetarian, Vegan
Servings: 4

2 Bunches leeks
1 c Canned tomatoes or tom.juice
1 c Stock or broth
1 Onion; chopped
1 Celery stalk; chopped
1 sm Bunch parsley; chopped
1 pn Dried thyme or oregano
3 tb Butter or oil
Salt & freshly ground pepper
2 tb Lemon juice

Cut off the stem ends and green parts of leeks, then wash thoroughly and
cut into 1-inch slices. Soak in hot water for 5 to 10 minutes, then drain
and discard the water. In a non-aluminum pan, combine with the tomatoes
or tomato juice, stock or broth, onion, celery, parsley, thyme or oregano,
3 tablespoons butter or oil, and salt and pepper. Simmer until tender
(approximately 20 minutes), adding the lemon juice during the last 5
minutes. Serve warm or cold.

From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New
York.
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pressed Bean Curd Soup


Categories: Soups, Vegetarian, Chinese, Appetizers
Servings: 4

1 lb Pressed bean curd, slivered


Cooking oil
4 ea Green onions, sliced
1 c Green peas

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (381 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Chopped tomatoes
1/2 c Sweet corn
2 tb Soy sauce
2 tb Dry sherry
1 ts Brown sugar
2 ts Salt
1 tb Sesame oil
1 l Stock or water

Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden. Remove
& drain. Fry green onion for 30 seconds, add the rest of the vegetables &
fry for another 1 minute. Add remaining ingredients except stock & mix
well. Transfer to a soup pot. Add stock, gently stir & heat. Serve hot.

Jack Santa Maria, "Chinese Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Pseftokeftedes Santorini


Categories: Greek, Appetizers, Vegetarian, Vegan
Servings: 36

1 1/4 c Peeled, chopped plum tomato


-(See Note)
1/2 c Finely chopped scallions
1 Garlic clove; finely chopped
1 tb Freshly chopped parsley
1/2 ts Oregano
1/4 ts Cinnamon
1 ts Fresh mint (heaping measure)
Salt
Freshly ground black pepper
1 c All-purpose flour
1 ts Double-acting baking powder
Olive oil; for frying

In a large bowl, combine tomatoes, scallions, garlic, herbs, and spices.


Add flour and baking powder and mix together so that all ingredients are
well blended and have the consistency of a thick batter (about as thick as
pancake batter).

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (382 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

In a large heavy skillet, heat enough olive oil for frying. Taking a
heaping tablespoon at a time, drop batter into hot oil and fry until
golden brown and crisp.

Remove at once with a slotted spoon and drain on paper towels. Serve hot.

Yield: about 3 dozen

NOTE: In other islands, spinach or 'horta' (greens) are often used instead
of tomatoes. Follow instructions above, using 1-1/2 cups boiled,
well-drained, chopped spinach, or any other greens.

Source: The Food and Wine of Greece - by Diane Kochilas


ISBN: 0-312-05088-7
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Puree of Tomato Soup


Categories: Soups, Roberts
Servings: 6

1/4 c Virgin olive oil


1 md Onion
- peeled and roughly diced
1/2 tb Minced garlic
2 lb Plum tomatoes,pref. overripe
1 c Dry white wine
3 tb Chopped fresh herbs
- any combination of Basil,
- Oregano, Thyme & Marjoram
Salt; to taste
Freshly ground pepper
- to taste

HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the
onions and cook slowly, without coloring, for about 7 minutes. Add the
garlic, tomatoes, white wine and herbs. Cover and cook over low heat about
30 minutes, breaking up the tomatoes with a wooden spoon as they soften.
Strain and reserve the liquid. Place the tomatoes in a blender or processor
and puree until very smooth. Add the reserved liquid to the tomato puree

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (383 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

and pass the soup through a strainer to remove the tomato skins and seeds.
Taste for salt and pepper.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Quick Garlic Bread


Categories: Breads
Servings: 1

1 tb Dry yeast
1 ts Salt
3/4 c Warm water
4 lg Garlic cloves, pressed
2 1/2 c White flour

In a bowl, mix yeast with water. Add salt & garlic. Beat in as much
flour as you need until the dough forms a cohesive ball.

Spoon the dough into a loaf pan. Let rise till the dough reaches the top
of the pan.

Preheat oven to 350F & bake for 1 hour.

Anne Lerner, "Breads You Wouldn't Believe"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Quinoa Loaf


Categories: Main dish, Vegan, Grains, Pickarski
Servings: 6

1 1/2 c Quinoa
3 c -Water
1/2 ts Sea salt
2 tb Olive oil
2 c Finely diced celery
1/2 c Finely diced fennel

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (384 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Finely diced onions


4 ts Minced garlic
1/2 c Finely diced red bell pepper
1 ts Sea salt
2 tb Sesame seeds
1 1/2 c Cooked pinto beans
4 tb Tahini
4 tb Whole wheat flour
-(stone-ground)
4 tb Gluten flour

Place the quinoa in a medium saucepan along with the water and 1/2
teaspoon salt. Bring to a simmer and cook, covered, until all the water
has evaporated (about 15 minutes). Set aside.

Heat the oil in a medium saucepan. Saute the celery, fennel, onions,
garlic, and bell pepper, along with the salt, marjoram, and cardamom, for
about 5 minutes. Stir occasionally to prevent burning. Add the cooked
quinoa and the sesame seeds, pinto beans, and tahini to the sauteed
vegetables. Blend the ingredients.

Mix the two flours together and blend into the vegetable and quinoa
mixture. Line a large loaf pan with a baking sheet liner and lightly oil
the liner. (In lieu of the baking sheet liner, you could just oil and
flour the pan.) Press the mixture into the pan. Bake at 400 degrees F
for about 45 minutes. (The loaf should reach an internal temperature of
180-200 degrees F.) Let the loaf cool, inverted, for 10 minutes before
removing it from the pan. Serve the loaf in slices, with your favorite
tomato (or other) sauce if desired.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.


ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Quinoa Tabouli


Categories: Grains, Salads, Herbs, Vegan
Servings: 1

1 c Water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (385 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Quinoa
3 md Ripe tomatoes
1 c Parsley
1 c Scallions
1/3 c Freshly squeezed lemon juice
1/3 c Safflower oil
2 tb Fresh mint
Salt; to taste

Note: The author says that 1 tsp. dried mint could be used, but dried
mint is nasty stuff, IMHO!

Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce
heat to a simmer; cover. Cook for 10 to 15 min., or until all water has
been absorbed.

While the quinoa is cooking, finely chop the tomatoes, parsley, and
scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in
cooked quinoa and salt. Mix well.

Let tabouli sit in the refrigerator for a day to blend flavors.

Note: Also, she neglected to mention that tabouli is traditionally served


at room temperature.

The recipe was from Linda Najjar of Seattle, Washington, and the "Herb
Companion" note on it said: "Substituting quinoa for the traditional
bulgur wheat gives this tabouli a lighter, fluffier, and slightly nutty
taste and enables people allergic to wheat to experience the flavorful
joys of this Middle Eastern dish."

(The Herb Companion, June/July 1993)

Posted by Cathy Harned

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Quinoa-Sunchoke Pilaf


Categories: Side dish, Vegan, Grains
Servings: 8

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (386 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Quinoa
2 tb Oil
1/2 c Chopped onion
1 1/4 c Vegetable (or chicken) broth
3/4 c Chickpeas, cooked or canned
- (drained and rinsed)
1 c Peeled, chopped sunchokes
1/2 c Peas, fresh or frozen
1/4 ts Pepper

Place the quinoa in a large bowl; fill with cold water. Pour into a
strainer, then return the quinoa to the bowl and rinse 4 times more.
Drain well.

Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed
quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes.
Add the onion and cook, stirring, until the onion is soft.

Add the vegetable broth and bring to a boil over high heat. Add the
chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the
heat and simmer, covered, 20 minutes. Fluff with a fork.

Serves 6 to 8

Calories: 172 Total Fat: 7.7 g


Protein: 5.5 g Saturated Fat: 1.6 g
Carbohydrates: 22.8 g Cholesterol: 5.5 mg
Fiber: 3.6 g Sodium: 329 mg

Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)

Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Raisin Cookies


Categories: Cookies, Vegetarian, Mark's
Servings: 1

1 c Brown sugar
1 c Water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (387 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Shortening
1 c Raisins
1/2 ts Salt
1 ts Baking soda
1 ts Cinnamon
1 1/2 c Flour
1/2 ts Ginger

In a pot, combine the sugar, water, raisins, shortening & salt. Stir over
a gentle heat until the sugar & shortening has melted. Raise heat & bring
to a boil, stirring continuously. Simmer for 1 minute. Remove from heat
& cool.

Sift dry ingredients in a mixing bowl. Add the cooled mixture & mix well.
Drop by the teaspoonful onto a cookie sheet. Bake at 350F for 15
minutes.
Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Raspberry Jam


Categories: Jams, Conserves
Servings: 1

2 l Crushed raspberries
1 l Sugar

Cook raspberries uncovered for 10 minutes. Add sugar, stirring to


dissolve. Bring to a boil, stirring frequently. Boil to jam stage (12
minutes) & remove from heat. Stir & skim 5 minutes. Pour into hot,
sterilized jars & seal.

Agriculture Canada, "Jams, Jellies & Other Preserves"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Red Cooked Bean Curd.


Categories: Main dish, Vegetarian, Chinese
Servings: 2

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (388 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 lb Bean curd


1 ea Chinese cabbage, chopped
1 tb Green onion
1 ts Ginger, chopped
1 ts Garlic, chopped
4 tb Soy sauce
1/2 c Stock
4 tb Dry sherry
2 tb Broen sugar
1 ts Salt
1 ts Five-spice powder
2 ts Sesame oil

Cube the drained tofu. Mix all the mariande ingredients (ginger to sesame
oil) together. Stir in bean curds & let stand for several hours, or
overnight.

Heat a wok & cook the bean curd gently till all the liquid has been
evaporated or absorbed. Arrange the cabbage on a dish & turn the bean
curd onto it. Garnish with onion & serve with boiled rice.

Jack Santa Maria, "Chinese Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Red Dragon Pie


Categories: Main dish, Vegetarian
Servings: 4

4 oz Adzuki beans, soaked


2 oz Brown rice, soaked
Water for boiling
1 tb Vegetable oil
1 md Onion, chopped
8 oz Carrots, thinly sliced
1 tb Soy sauce
2 tb Tomato paste
1 ts Parsley
1 ts Garlic powder
1/2 ts Oregano

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (389 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Basil
1/2 ts Marjoram
275 ml Bean stock
Salt & pepper
1 lb Mashed potatoes

Wash the beans & rice in plenty of cold water. Combine about 4 cups of
water with beans & rice & cook for 5o minutes or until the beans are soft.
Drain, reserving the stock for later.

Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots &
cookk covered for 5 minutes. Add the cooked beans & rice. Stir well &
let saute for a few minutes, ensuring that the mixture does not burn.
Combine the siy sauce, tomato paste, herbs & stock. Mix well & pour into
the skillet. Bring to a boil, reduce heat to very low, partially cover &
simmer gently for 30 minutes, stirring frquently to prevent it burning.
Add more stock if necessary. Transfer into a casserole.

Top the cooked vegetables with mashed potatoes. Bake in a preheated oven
at 350F for 40 minutes, or until the potatoes are browned. Serve with
vegetables or a green salad.

Adapted from Sarah Brown, "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Red Kidney Bean Burgers


Categories: Main dish, Vegetarian, Burgers
Servings: 1

16 oz Cooked red kidney beans


1/2 c Small onion
1/2 ea Green pepper
1 ea Steamed & mashed carrot
1/8 c Picante salsa sauce
1 c Bread crumbs
1/2 c Wholewheat flour
1 ts Salt
1 ts Black pepper
1/4 ts Chili powder

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (390 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Mix all ingredients. Form into equal sized balls & flatten into patties.
Bake at 450 for 15 to 20 minutes. Serve on buns with tortilla chips.

Posted by Sandee Eveland in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Red Kidney Bean Stew


Categories: Main dish, Vegetarian, Vegan
Servings: 4

1 tb Olive oil
1 lg Onion; sliced
1 lg Red pepper; seeded & chopped
2 Carrots; scraped & diced
2 Leeks or med. zucchini
- sliced
2 Celery stalks; sliced
2 c Washed & sliced mushrooms
4 Tomatoes; peeled & quartered
1/2 c Dried kidney beans
- soaked, cooked & drained
-=OR=-
1 cn -(15 oz) red kidney beans,
- rinsed and drained
1/2 ts Paprika
Salt
Freshly ground black pepper

Heat the oil in a large saucepan and add the onion, red pepper, carrots,
leeks or zucchini and celery.

Cook gently for 10 minutes, covered, then add the mushrooms, tomatoes,
kidney beans, paprika and salt and pepper to taste.

Continue to cook, covered, for a further 10-15 minutes. Check the


seasoning and serve.

Source: The Complete Vegetarian Cuisine - by Rose Elliot


ISBN: 0394-57123-1
Typed for you by Karen Mintzias

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (391 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Red Lentil Soup


Categories: Soups, Indian, Appetizers, Vegetarian
Servings: 6

3 tb Ghee
1 md Onion, chopped
12 ea Peppercorns
4 ea Bay leaves, crumbled
3 3/4 c Vegetable stock
1/2 lb Red lentils, washed
2 tb Chopped fresh parsley
3 ea Dry red chilies, seeded
Salt
1 ea 1/2" piece of ginger, grated

Heat ghee over low heat. Add onion & cook til it softens, stirring
ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add
stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat
for 10 minutes. When soup begins to boil, add ginger & cotinue to cook &
stir for 10 minutes. Serve hot. Lentils should be soft.

Adapted from Ismail Merchant "Indian Cuisine"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Refrigerator Pickles


Categories: Pickles
Servings: 1

1 ga Cucumbers & onions (sliced)


4 c White sugar
1/3 c Pickling salt
4 c White vinegar
1 1/2 ts Tumeric
1 1/2 ts Mustard seed
1 1/2 ts Celery seed

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (392 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 Grn.or red peppers (Sliced)

Thinly slice the cucumbers and onions into a gallon jar. Heat the other
ingredients in a large pot. Pour over the vegetables. Store covered in the
refrigerator. New vegetables may be added at any time. Keeps for 4 months.

Posted by Helen Peagram in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Republica Dominicana Red Beans & Rice (Arroz Con Habijualas)
Categories: Main dish, Dominican, Vegetarian
Servings: 1

-----------------------------------BEANS-----------------------------------
1 c Dry red beans *
3 c -Water (approx.)
3 c -Fresh water
1 tb Cumin
1 tb Raw sugar
1 tb White vinegar
2 Garlic cloves
- peeled and chopped
1 Onion; peeled and chopped
1/2 ts Salt
Freshly ground black pepper
1 ds Tabasco

----------------------------------FOR RICE----------------------------------
1 c Rice
2 1/2 c Water

*NOTE: (red beans are not the same as kidney beans- they are smaller)

Soak the beans in the water overnight or at least 8 hours. Drain the
soaking water.

Put the beans and all the rest of the ingredients into a large cooking pot.
Bring the water to a boil, then reduce to moderate-low heat and cook for
about 1 hour, until most of the water is absorbed. Add more water if you
need to, and stir the beans every 10 minutes or so.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (393 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

When the beans have 1/2 hour to go, make the rice. Put the rice and water
in a saucepan, bring to a boil, then reduce the heat and cover. Simmer
until all the water is absorbed, about 30 minutes. Then turn the heat off
and let sit, with cover on, about 10 minutes.

To serve, serve the beans over the rice.

Serve with sliced avocado (aguacate), fried plaintain chips (platanos


fritos), and cornbread (served fried like hush-puppies). For dessert serve
fruit such as papaya with coconut, and expresso coffee (for Dominican style
expresso: fill up your demitasse cup 1/2 full of raw sugar, then add
outrageously strong expresso coffee!).

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Rhubarb Raisin Crumble


Categories: Vegetarian, Desserts, Fruits, Vegan
Servings: 8

3 lb Rhubarb; trimmed *
1/2 c Strawberry preserves **
1/2 c Raisins
1 tb Finely grated orange zest***
2 c Granola, pref. maple walnut
Maple syrup to taste

*Note: Rhubarb should be in 1-inch slices.


**Use fruit-sweetened preserves.
***Use organic if possible.

Combine ingredients in a heatproof pan 13x8x2 inches. The combined


ingredients will seem dry; don't be concerned; the rhubarb will give up
considerable liquid as it cooks. Place pan in a cold oven, set temperature
to 375 F, and bake uncovered for 15 minutes. Stir and continue baking
until rhubarb is tender but still firm, about 10 to 15 minutes more.

Add maple syrup to taste if more sweetness is desired.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (394 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Notes: This recipe makes a big batch; it can easily be cut in half. When
stored in the refrigerator overnight, this dish takes on a pudding-like
texture.

Source: Lorna Sass, Cooking From An Ecological Kitchen (William Morrow)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Rice and Endive Soup


Categories: Soups, Appetizers, Italian, Vegetarian
Servings: 8

1 c Uncooked rice
1 1/2 c Chopepd onions
2 ea Celery stalks, sliced
2 sm Carrots, peeled & cut into
-- half moons
3 tb Olive oil
3 c Vegetable stock
10 ea Ripe plum tomatoes, chopped,
-- or 28 oz can whole plum
-- tomatoes, crushed
1 ea Head curly endive, chopped
1/2 c Chopped fresh parsley
1 1/2 tb Chopped fresh basil
Salt & pepper

Cook the rice.

Meanwhile, saute the onions, celery & carrots in the olive oil till
tender. Add the stock & tomatoes & endive. Simer for about 15 minutes.
Stir in the cooked rice. Add parsley & basil. Season with salt & pepper
to taste.

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Rice and Peas with Tempeh

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (395 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Caribbean, Main dish


Servings: 6

2 c Uncooked brown rice


1/2 c Unsweetened coconut
2 1/2 tb Oil
4 c Water
1/2 ea Cinnamon stick
2 c Cooked black-eyed peas
3 ea Bay leaves
1 md Onion, chopped
3 ea Garlic cloves, minced
1/4 c Vegetable oil
1/2 sm Chili
1/2 ea Red or green bell pepper
8 oz Tempeh, cubed
1 pn Fennel seeds
1 ts Salt
1/2 ts Black pepper
2 ea Scallions, chopped

Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring


constantly. Add water & cinnamon stick. Cover pot & bring to a boil.
Reduce heat & simer for 40 minutes, or till all the water has evaporated.

Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted


water for 20 minutes or till tender. Drain & remove bay leaves. Keep
warm.

Saute onion & garlic in oil til lonions soften. Stir in chili & bell
pepper & saute for a couple of minutes. Add the tempeh, fennel, salt &
pepper & lower heat. Stir frequently & cook covered til the tempeh is
golden brown & a littel crisp.

Combine all the ingredients & serve with hot sauce. Alternately, combine
everything & toss in a moderate oven for 10 minutes to warm everything
through. Top with scallions.

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (396 of 592)16/03/2007 23:24:34


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Rice Patties


Categories: Vegetarian, Vegan, Burgers
Servings: 24

2 tb Oil
2 lg Onions, diced
1 Stalk celery, diced
2 Carrots, diced
1 Green pepper, diced
2 Garlic cloves, diced
6 tb Tamari
1/2 ts Garlic powder
1/2 ts Basil
1/2 ts Oregano
3 c Cooked rice
1/4 c Peanut butter
1/2 c Flour

In a large skillet, heat the oil over medium heat; add the onions and
saute for 5 minutes, until golden.

Add the celery, carrots, andpepper; saute for 5 minutes,, add the diced
garlic, and saute for 5 minutes more until the vegetables are tender.
Season with the tamari, garlic powder, basil and oregano.

Remove from heat. Add the rice. Season to taste. Add the peanut butter and
flour.

Preheat the oven to 350 degrees. Oil a cookie sheet.


Form the mixture into patties, and place on the cookie sheet. Bake for 5
to 6 minutes until crispy golden on top; turn over and bake for 5 to 6
minutes more.

Variation

Substitute kasha (buckwheat groats), cous cous or bulghur for the rice.

From _The Cookbook for People Who Love Animals_ from Gentle World

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (397 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Rice Pilaf with Peas


Categories: Greek, Vegetarian
Servings: 4

2 c Rice
3 tb Olive oil
1 ea Onion, chopped
2 ea Bay leaves
1 sm Piece cinnamon
1 ts Salt
1 pn Freshly ground black pepper
1 c Peas
4 c Water or stock
1 tb Parsley, chopped
Tomato slices
Cucumber slices

Wash rice & leave to soak for half an hour. Allow to drain. Heat oil in
a pot & fry onion till it becomes translucent. Add bay leaves, cinnamon,
salt, pepper & rice. Cook until the rice grains become opaque, stirring
occasionally. Add peas & stir together until the peas are well coated in
oil. Add 4 c water or stock. Bring to a boil, cover & simmer over a low
heat until the rice is tender (15 to 20 minutes). Serve with the
garnish.

Jack Santa Maria, "Greek Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Rice Salad with Wasabi Dressing


Categories: Salads, Vegetarian
Servings: 4

----------------------------------DRESSING----------------------------------
2 ts Wasabi powder*
1 tb Soy sauce
1/4 c Rice wine vinegar
1 tb Sesame oil
1 ts Sugar
1 ts Ground white pepper

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (398 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Grated lemon zest

-----------------------------------SALAD-----------------------------------
3 Green onions
1 Sweet red bell pepper
1 sm Cucumber; peeled
2 c Cooked white or brown rice

*Wasabi powder can be found in Oriental food markets For dressing, mix
wasabi powder with 1 t. warm water and let stand 10 minutes. Combine all
dressing ingredients and and whisk until smooth. For salad, thinly slice
green onions on the diagonal. Core, seed and dice red pepper. Cut the
cucumber in half lengthwise and scoop out seeds. Cut cucumber crosswise
into crescent-shaped slices. Add vegetables and rice to dressing and toss
well. Shared by CINDI SHEAHAN Prodigy ID# PKRX18B.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Rice Soup


Categories: Soups, Appetizers, Vegetarian, Rice
Servings: 4

1 tb Ghee
1 c Mixed vegetables, diced*
2 ea Garlic cloves
2 c Cooked rice
3 c Water
1/2 ts Sage
1 ts Rosemary
1 ts Parsley
1 tb Soy sauce
Salt & pepper

Heat ghee in a large soup pot. Saute the diced vegetables & garlic for 15
minutes. Pour over water, bring to a boil & simmer until the vegetables
are almost tender. While the vegetables are simmering, add the herbs in
order. About 5 minutes before the end of the cooking time, add the cooked
rice. Add more water if necessary.

"Tasajara Cooking"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (399 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Rice with Peas


Categories: Rice, Indian, Side dish
Servings: 4

2 tb Vegetable oil
1/2 ts Black mustard seeds
2 c Basmati rice
3 c Water
1 ts Salt
1 c Peas, frozen or fresh

Heat oil in pot. Add mustard seeds & leave them for 10 to 20 seconds.
Add rice & peas (if using fresh) & stir-fry for 1 minute. Add water &
salt. Cover & bring to a boil, reduce heat to very low & cook till the
rice is almost done, 15 to 25 minutes depending on the type of the rice &
the amount of heat used. If using forzen peas, thaw them under running
hot water. Add to the rice about 5 minutes before the cooking process is
finished. Mix & serve with dal & vegetables.

Madhur Jaffrey, "An Invitation to Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Roasted Eggplant with Chilies


Categories: Indian, Vegetarian
Servings: 4

2 lb Eggplant
1/2 c Olive oil
2 c Onion, finely chopped
1 c Tomatoes, chopped
1/2 c Finely shredded ginger
1 ts Salt
1/2 c Red chili peppers
1 tb Hungarian sweet paprika
1/2 ts Ground black pepper
1/2 c Chopped coriander

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (400 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Grill or broil whole eggplants until they collapse. When cool enough to
handle, slit them open & scoop out the flesh into a skillet with the oil.
Add the onion & cook over a medium heat for 10 minutes. Stir frequently
to prevent scorching.

Add all the reemaining ingredients excepting the coriander. Cook,


stirring often for 10 to 15 minutes. Take care not to let it burn. Stir
in the coriander & serve.

Bruce Cost, "Ginger East to West"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Roasted Onions


Categories: Side dish, Indian, Vegetables
Servings: 6

1 lg Spanish Onion
1 tb Vegetable oil
2 tb Chopped coriander leaves

Peel onion, cut in half & slice into 1/4" thick slices. Separate the
slices into shreds.

Heat a large skillet till hot, then add the oil. When smoking hot, add
the onions, do not stir but let them sizzle for 30 seconds. Now stir,
keep roasting, tossing & turning for about 2 minutes. They should be
crisp. Toss with coriander & serve.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Roasted Potatoes with Tomatoes and Rosemary


Categories: Vegetables, Untested
Servings: 6

6 Potatoes, pref. long narrow

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (401 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 Olive oil
1 Minced chives
6 Ripe plum tomatoes, sliced
1 tb Minced fresh rosemary (t dry
1 Salt and pepper

Preheat oven to 375F. Cook potatoes in skins, done but firm. Peel and
slice crosswise 1/2 in. thick. Oil large shallow baking dish. Alternate
potatoes and tomatoes in rows. Drizzle lightly with olive oil, sprinkle
with rosemary, chives, salt and pepper. Bake 20 to 25 min, or until
potatoes begin to turn golden crisp around edge.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Roasted Red Pepper Spread


Categories: Appetizers, Vegan
Servings: 6

1 sl Whole-wheat bread
-- crusts trimmed
12 oz Roasted red sweet peppers
-- drained -OR-
2 md -Red sweet peppers, roasted
1 Garlic clove
1/4 ts Salt
2 tb Olive oil
Sliced French bread -OR-
Crackers

In a covered food processor container, process bread until crumbly; set


aside. Add red pepper, garlic and salt to container. Cover and process
until smooth. With the processor running, gradually add oil through feed
tube. Add reserved bread crumbs; cover and process until smooth.
Transfer to small bowl or a ramekin. Serve chilled or at room
temperature, with crackers or toasted bread. Yields about 1 cup.

Note: To roast your own peppers, cut peppers in half lengthwise. Remove
seeds. Place pepper halves, cut side down, on a foil-lined baking sheet.
Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (402 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

bubbly and brown. Place peppers in a clean paper bag; seal and let stand
for 20 to 30 minute or until cool enough to handle. Pull off skin gently
and slowly, using a paring knife.

Source: The Associated Press (published in The Daily Breeze, 8/4/93)


Typos by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Ryzi Me Araka (Rice and Peas)


Categories: Greek, Vegetables, Vegetarian, Kaz
Servings: 4

1/3 tb Olive oil


1/3 Onion,finely chopped
1/3 c Uncooked rice
1/3 pk Frozen peas (16 oz)
-or 2 cups shelled fresh
Salt to taste
Pepper to taste
13/16 c Hot water or vegetable

- broth

Heat the oil in a medium-size heavy saucepan. Saute the onions until
tender. Add the rice and stir until all grains are well-coated. Add
peas, salt and pepper (you may want to use less salt if you plan to use
vegetable broth), and stir. Add hot water or broth, bring to a boil and
cook over low heat for 25 minutes.

Nutritional analysis per serving: 150 calories, 5 grams protein, 3 grams


fat, 32 grams carbohydrate.

Posted by Kaz Glover in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Saag Vali Khichri


Categories: Indian, Vegetables

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (403 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Servings: 6

1/2 c Mung beans, whole


5 1/2 c -Water
1/2 c Rice
1 sl Ginger, 1/4"
1 lb Spinach, fresh
1 1/2 ts Salt
4 ts Ghi
1/8 ts Hing; (asafetida)
1 ts Cumin seeds, whole
1 Onion
1 ts Cumin, ground
2 ts Coriander, ground
1/8 ts Cayenne
Pepper, black

---------------------------------GARNISHES---------------------------------
Lemon juice
Butter
Cilantro

Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash
the spinach well and separate the leaves. Peel the onion, cut in half
lengthwise, and slice into fine half-rounds.
Put the mung beans in a heavy 4-quart pot. Add water and bring to a boil
over a medium-high flame. Cover, lower heat, and simmer two mintes. Turn
off the heat and let the pot sit, covered, for an hour. Bring the water
to a boil again. Add the rice and the ginger and bring to a simmer.
Cover, turn heat to low, and cook gently for one hour. Stir occasionally
during this period. Now add the spinach and salt. Bring to a simmer.
Cover and cook gently for 1/2 hour, stirring now and then to avoid
sticking. Add a little hot water if the porridge seems too thick.
Heat the ghi in a #5 skillet over a medium flame. When hot, put in the
hing. Two seconds later, put in the whole cumin seeds. Five seconds
later, put in the onion. Stir and fry until the onion begins to turn
brown at the edges. Add the ground cumin, coriander, and cayenne. Stir
and fry for one minute. Empty the contents of the skillet into the rice
and bean pot. Stir. Cover and cook for five more minutes. Discard the
ginger. Sprinkle with pepper. Serve in individual bowls with some or all
of the garnishes.

Madhur Jaffrey's

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (404 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

World-of-the-East Vegetarian Cooking


Posted by Sam Waring

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Safaid Channe


Categories: Main dish, Indian, Vegetarian
Servings: 6

4 c Cooked chick peas


1 c Chick pea stock
1/4 c Light vegetable oil
2 c Finely chopped onions
2 ts Chopped garlic
2 tb Shredded ginger
2 ts Ground coriander
1/3 ts Ground cardamom
1 1/2 ts Lemon juice
1/4 ts Red pepper
1/4 ts Black pepper
1 md Tomato, chopped
1 ts Salt

Heat oil in a large pot over medium heat. Add onions & fry for 5 minutes.
Add garlic & ginger & fry for 2 minutes. Add all the spices plus the
lemon juice. Mix well & fry for 2 minutes. Add tomatoes & cook for
another 5 minutes.

Add the stock, salt & another 1/2 cup of water. Cover & simmer over low
heat for 10 minutes. Add chick peas & cook, covered, for another 10
minutes. Serve garnished with sliced onion & green chilies. Serve with
any puffy bread.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Saffron Cake


Categories: Cakes

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (405 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Servings: 1

1 pn Saffron
2 tb Hot water
1 tb Yeast
1 ts Sugar
5 oz Warm water
1 lb Wholewheat flour
1 pn Salt
1/4 ts Nutmeg
3 oz Margarine
2 oz Shortening
8 oz Currants
1 oz Candied peel
5 oz Soymilk

Mix together the saffron & 2 tb hot water. Place in a covered jar & let
stand overnight. Strain, reserving the water.

Dissolve the yeast in warm water with the sugar. Leave to start working.
Put flour & salt in a bowl. Add nutmeg. Rub in the margarine &
shortening. Toss in the currants & peel. Add the saffron water to the
yeast mixture. Pour it into the flour. Add the milk. Mix till you have
a dough.

Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or
until the dough has doubled in size.

Heat oven to 350F. Knead the dough again. Divide it into two & put each
half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10
minutes. Bake for 1 hour. Cool on wire racks.

Gail Duff, "A Book of Herbs & Spices"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Salata Tahina (Tahini Salad)


Categories: Egyptian, Sauces, Vegetarian, Vegan
Servings: 1

2 Garlic cloves

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (406 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Salt
3/4 c Tahini
1 tb White vinegar
1 Lemon; juiced
1/2 c -Water
1/2 ts Ground cumin
1/2 c Chopped parsley

Crush garlic cloves with 1/2 teaspoon salt.

Place tahini in mixing bowl and beat well. This preliminary beating
reduces the strong flavour of the tahini.

Beat in garlic and vinegar. Gradually add lemon juice alternately with
water. To make a cream salad of good consistency add enough lemon juice
to make the tahini very thick before adding water. This way you have more
scope in adjusting the flavour and consistency of the sauce.

Add salt to taste, and more lemon juice if a sharper sauce is required.
Blend in cumin and parsley and chill until required. Serve as a mazza or
as directed in recipes.

Makes about 1 3/4 cups

Source: The Complete Middle East Cookbook by Tess Mallos


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Salsa Dip


Categories: Dips, Appetizers, Untested
Servings: 4

4 Tomatoes (chopped/drained)
1 cn Black olives (chopped)
1 tb Olive oil
1 tb Garlic salt
2 pk Green onions (chopped)
1 cn Green chilies (chopped)
1 tb Vinegar

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (407 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Mix; refrigerate at least 1 hour (better overnight). Serve with


tortilla chips.

Posted by Sandee Eveland in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sambaar
Categories: Indian, Vegetarian, Main dish
Servings: 4

1/2 c Yellow split peas


2 1/2 c Water
1 ea Onion, chopped
3 ea Garlic cloves, chopped
1 sl Ginger, chopped, 1/2-inch
1 ea Red chili
2 tb Ghee
1/2 ts Cumin
1/2 ts Coriander
1/2 ts Turmeric
1/2 sm Cauliflower, separated into
-- florets
2 md Carrots, diced
1/2 md Eggplant, diced
1/2 sm Cabbage, sliced
Lemon juice
1/2 ts Cayenne

In a large pot, comine the split peas with the water & cook for 30 to 50
minutes, till soft.

Heat ghee till hot. Saute, onion, garlic, ginger & chili. (Add more
chili if you want a hotter curry). Add the rest of the spices & saute for
2 minutes. Add vegetables & cook for another 5 minutes. Add 1/2 c stock
from the split peas. Cover & cook for 15 minutes, or until the vegetables
are tender.

Add cooked split peas to the vegetables. Squeeze with lemon juice. Check
to see if you need salt. Simmer for another couple of minutes & serve.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (408 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Marlena Spieler, "Hot & Spicy"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Samosas
Categories: Appetizers, Indian, Vegetarian
Servings: 10

2 c Whole wheat flour


3 tb Vegetable oil
1/2 ts Salt
Vegetable oil to deep fry
7 md Boiled potatoes
10 tb Vegetable oil
1/8 ts Asafetida
1 ts Whole fennel seeds
1 ts Whole cumin seeds
1 ts Whole black mustard seeds
12 ea Whole fenugreek seeds
3 ea Whole dried red chilies
1/2 ts Turmeric
1 1/2 ts Salt
1 tb Lemon juice

To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt &
mix. Add 1 cup of water a little at a time until you have a firm dough.
Knead the dough well for 10 minutes or until the dough is elasticy &
smooth. Form inot a ball, brush with a little oil, cover with a damp
towel & set aside.

To make the filling:

Boil the potatoes & let them cool. You may peel them if you like,I choose
not to. Dice them into bite-sized pieces.

In a wok or very large skillet, heat oil over medium heat. When very hot,
drop in the asafetida. 5 seconds later, add the fennel & cumin seeds. A
few seconds later add in rapid succession the mustard seeds & fenugreek.
As they begin to change colour & pop, add the chilies. As soon as the
chilies swell & darken, add the potatoes, turmeric & salt. Fry gently,
carefully turning the potatoes so as not to break them. Fry for 15 to 20

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (409 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

minutes until the potatoes are unevenly browned. Add lemon juice & mix
well. Check the salt. Remove potatoes from the wok, place in a serving
dish & crush coarsely with the back of a slotted spoon.

Divide the dough into 28 to 30 equal balls. Flatten each ball & roll it
out on a floured surface until it is approximately 4 inches in diameter.
Cut each round in half.

Taking one semicircle at a time, moisten half the length of the cut edge
with a finger dipped in water. Form a wide cone with the semi-circle,
using the moist section to overlap 1/4 inch & hold it closed. Fill samosa
3/4 full with stuffing. Moisten the inside edges of the opening & press
it shut. Seal this end by pressing down on it with a fork as you would a
pie crust. Do all the samosas this way, keeping them moist in a plastic
wrap or under a damp towel until you are ready to fry. (I find that I
save a lot of time & anguish by frying them as I go).

Heat the oil for deep frying in a wok. When the oil is hot, slide in 3 or
4 samosas, be careful not to overcrowd. Fry until the samosas are brown
on all sides, about 2 or 3 minutes. Remove with a slotted spoon & drain
on paper towels. Repeat until you have 60 samosas. The oil should be
hot, but do not use a high heat otherwise they will burn.

Serve samosas hot with a sweet chutney or tamarind paste. They can be
frozen & re-heated in a 300F oven.

Madhur Jaffrey, "An Invitation to Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce)


Categories: French, Sauces, Vegetarian, Vegan
Servings: 8

1 c Minced onion
1 c Peeled & diced carrots
1/2 c Diced celery
3 Garlic cloves
- pressed or minced
3 c Water
1 tb Tomato paste

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (410 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 c Red wine
2 tb Dry red wine vinegar
Salt; to taste
1 tb Chopped fresh rosemary; -OR-
1 ts -Dried rosemary)
1/2 ts Dried thyme
1 ts Dried basil
1/2 ts White pepper
1/3 c Cold water
2 tb Arrowroot or cornstarch

Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in
a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and
arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min.,
until veg. are tender. Whisk together cold water & arrowroot until smooth &
fully dissolved. Slowly pour into simmering sauce, stirring constantly.
Lower heat & continue stirring as sauce thickens and becomes shiny, about 5
min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at
a time, until sauce reaches desired consistency.

Variations: Substitute another cup of wine for one of the cups of water. OR
Add 1 cup of sliced sauteed mushrooms to the sauce just before the
arrowroot or cornstarch.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sausage Patties


Categories: Main dish, Vegetarian, Vegan
Servings: 2

8 oz Tempeh

-----------------------------REGULAR SEASONINGS-----------------------------
1/2 ts Sage
1/2 ts Marjoram
1/2 ts Thyme
1/2 ts Cumin

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (411 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb -Warm water
2 tb Soy sauce
2 tb Oil

-------------------------ITALIAN SAUSAGE SEASONINGS-------------------------


2 Garlic cloves; pressed
1/2 ts Red pepper flakes
1 ts Oregano
1/4 ts Black pepper
2 tb Flour
2 tb Oil
2 tb Soy sauce

Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix
together dry seasonings, then stir in water, oil and soy sauce. Press
firmly into thin patties. Fry in a little oil until browned on both sides.

Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings.
Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties
or crumble on top of pizza before it is baked.

From The Farm Vegetarian Cookbook. Uploaded by Nan Blanchard; 73540,700

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sauteed Bean Curd


Categories: Vegetarian, Appetizers, Snacks
Servings: 6

16 oz Medium tofu
3 tb Vegetable oil

Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat dry.

Heat oil in a skillet over a medium high heat. When hot, put in half the
tofu. Cook 3 minutes on one side. Turn over & cook for another 3
minutes. Remove with a slotted spoon. Keep on a warmed platter. Repeat
with the rest of the tofu.

Serve hot with a sauce.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (412 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Jack Santa Maria, "Chinese Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sauteed Eggplant


Categories: Vegetables, Vegetarian, Main dish
Servings: 4

1 md Eggplant
1/2 ts Salt
2 ts Oil
1 ts Chili powder, optional

Cut eggplant into slices 1/4" thick. Sprinkle with salt & let sit for 1/2
hour. Rinse, squeeze & pat dry. Saute in oil till soft, adding more oil
if you need it. Place on paper towels.

Serve sprinkled with hot chili powder if desired.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sauteed Green Beans and Mushrooms


Categories: Vegetables, Side dish, Roberts
Servings: 6

1 lb Fresh green beans


2 tb Kosher salt
1/2 lb Mushrooms
2 tb Olive oil
1 tb Unsalted butter
3 tb Pine nuts
1 ts Chopped fresh tarragon
-=OR=-
1/4 ts -Dried tarragon

SNAP BOTH ENDS OFF THE BEANS and pull off any strings. Cut large pole beans
crosswise into 2-inch pieces. Don't cut smaller French haricots verts. Fill

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (413 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice
cubes. Set aside. Bring 4 quarts of water with 2 tablespoons kosher salt to
a boil over high heat and add the beans. The water will stop boiling when
you add the beans. After it has returned to the boil, cook the beans,
uncovered, until tender but still crisp. This will take from 3 to 5 minutes
depending on the size and age of the beans. Remember that this is only a
preliminary preparation so do not overcook the beans. Drain the beans and
place them immediately into the ice water. Stir until cool, then drain.
Spread the beans on towels and pat dry. Meanwhile, slice mushrooms thinly
and set aside on a plate. Heat the oil and butter in a medium skillet over
medium heat and add the pine nuts and mushrooms. If using dried tarragon,
add it now. Cook, stirring, about 5 minutes. Add the green beans and fresh
tarragon and cook until beans are hot, about 3 minutes longer. Transfer to
a serving platter and serve immediately.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sauteed Mushrooms


Categories: Indian, Vegetables, Side dish
Servings: 4

6 tb Ghee
3 tb Lemon juice
1/2 ts Cayenne
1/2 ts Cumin seeds
6 oz Button mushrooms, sliced

Melt ghee in a skillet overl ow heat. Add lemon juice, cayenne & cumin
seeds. Cook for 3 to 4 minutes. Add mushrooms & saute for 4 to 6
minutes.

Adapted from Ismail Merchant, "Indian Cuisine"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sauteed Vegetables


Categories: Vegetables, Vegetarian

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (414 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Servings: 4

1 md Eggplant
1/2 ts Salt
2 ts Vegetable oil
2 ea Green peppers, sliced
2 md Carrots
1 ds Black pepper
1 ds Cinnamon
1/4 c Fresh parsley finely chopped
1/4 c Fresh dill, finely chopped
1 md Tomato, cut into wedges

Cut eggplant lengthwise into 1/4" slices. Sprinkle slices with salt & let
sit for 1/2 hour. Rinse, squeeze & pat dry.

Heat oil over medium heat. Saute eggplant for a few minutes til soft.
Remove to serving dish. Saute sliced green peppers till just tender.
Place next to eggplant. Saute carrot till just tender & place next to
green peppers. Season with pepper & cinnamon.

Sprinkle parsley over eggplant & the dill over the carrots. Garnish with
tomato & serve.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Savoury Mashed Sweet Potato Patties


Categories: Vegetables, Snacks
Servings: 4

3 md Sweet potatoes
3 tb Ground almonds or cashews
3 tb Ground sunflower seeds
3 tb Grated coconut
1/2 ts Cayenne
1/2 ts Cumin
1 ts Coriander
1 tb Maple sugar
1 ts Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (415 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 tb Chick pea flour


Ghee for frying

Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain &
peel while still warm. Mash.

Mix in all the remaining ingredients except the ghee. Knead till
thoroughly blended. Divide into 8 portions.

Wash & dry hands & then rub with oil. Roll each ball in your hands & then
flatten into a patty.

Brush with ghee a griddle or skillet. Over the lowest heat possible, heat
the ghee & then fry the patties for 15 to 20 minutes each side until a
crisp reddish brown crust forms. Serve hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Scallion Cakes


Categories: Breads, Chinese, Vegan
Servings: 10

1 lb All-purpose flour
1/4 ts Baking powder
1/2 ts Sugar
2 ts Coarse-grain sea salt
-OR- kosher salt
5 Scallions; coarsely chopped
5 tb Vegetable oil (or more)

Place the flour in a mixing bowl. Sprinkle evenly with the baking powder
and sugar. Mix with a wooden spoon. Add the water gradually, stirring
and mixing with the wooden spoon. Knead the dough for 3-4 minutes. Cover
it with a damp cloth and leave for half an hour, then knead again for 2-3
minutes. Divide the dough into ten portions and form into narrow strips
8-10 inches long. Flatten the strips with a rolling pin and ten bands of
pancake thickness. Sprinkle each band with salt and then with chopped
scallions. Roll the bands lengthwise into long double-thickness
spaghetti-shaped strips. Hold one end of the strip and turn the other end

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (416 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

around in circles until the concentric rings form themselves around the
center into a spiral pancake. Flatten the pancake with the palm of the
hand. Repeat until the dough has been made into ten spiral pancakes.

Heat the oil on the bottom of a large flat-bottomed frying pan. When hot,
lift the handle of the frying pan so that the surface of the pan is evenly
greased. Place the spiral pancakes on the surface of the pan. Fry over
low heat for 2-1/2 to 3 minutes and turn the pancakes over. Repeat and
fry gently until the pancakes are evenly browned on both sides.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo


Typos by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Scrambled Tofu


Categories: Main dish, Vegetarian, Vegan, Sass
Servings: 2

1 tb Olive or canola oil


1 lg Onion
- peeled & coarsely chopped
2 lg Garlic cloves
- peeled & finely chopped
6 Scallions; thinly sliced,
- (keep white & green parts
- separate)
1/4 lb Mushrooms; thinly sliced
1 sm Red bell pepper
- seeded and diced
1 lb Silken or soft tofu; drained
- mashed or crumbled
1/2 ts Dried leaf oregano
1/4 ts Tumeric (optional)
1/4 c Finely chopped green olives
-(pitted)
1 Sheet nori sea vegetable
- finely shredded (optional)
Tamari or soy sauce
- to taste
Freshly ground black pepper

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (417 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Hot sauce (optional)

Great for brunch or a light supper dish, this recipe can easily be doubled
to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while
soft tofu will be slightly firmer.

NOTE: Tumeric will give a faint yellow color to the mixture, but will not
contribute significantly to the taste.

DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion,
garlic, and white of scallions until the onions turn light brown, about 4
to 5 minutes.

Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and
continue to saute over medium-high heat for another 3 minutes, stirring
frequently. Stir in the scallion greens, olives, nori (if using), soy
sauce and pepper to taste. Pass optional hot sauce.

Source: Recipes from an Ecological Kitchen - by Lorna J. Sass


: ISBN: 0-688-10051-1
: Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Seasoned Tempeh Filling in a Steamed Wonton Skin.


Categories: Appetizers, Vegetarian, Vegan
Servings: 12

8 oz Tempeh, precooked;
- grated or minced fine
2 tb Tamari
1/2 ts Vegetable Bouillon
-dissolved in:
1/2 c Water
1/2 ts Hot Pepper Sesame Oil
1 tb Cornstarch (or Arrowroot)
1 ts Honey
1 c Green Onions; chopped fine
1 c Mushrooms; chopped fine
2 ts Ginger Root, minced
1 pk Wonton Skins (3-inch size)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (418 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Directions: Combine half of the tempeh with tamari, water, oil, honey and
cornstarch in blender and puree. Take the other half of the tempeh and mix
with the vegetables, then add the puree and hand mix. Take 1 rounded tsp
of this filling and place in center of Wonton Skin; moisten the outer rim
and fold in half pressing the edges to seal. Steam for 8 min. Serve with
Sweet and Sour Sauce.

Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515

Notes: Nobody should try to make this alone, its a great group project for
four.

We use a tempeh made with soybeans and barley.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Seasoned Tempeh in a Cold Vegetarian Gelatin.


Categories: Main dish, Vegetarian, Vegan
Servings: 2

8 oz Grated tempeh
2 tb Tamari
1 ts Paprika
1/4 ts Cayenne Pepper
Vegetarian Gelatin
- to make 3 liquid cups
1 Green Pepper
1 Red Pepper
1 Kosher Dill Pickle
4 -to
6 Cubes of vegetarian bouillon
- (optional)
Black Pepper; to taste
- (optional)

Mix tamari with paprika and cayenne pepper in a bowl and then stir in
grated tempeh. Spread on large plate and microwave for 5-10 min. (Or
bake or broil until firmer and browner).

Chop fine the peppers and pickle and mix with browned tempeh. Bring 3

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (419 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

cups of vegetarian gelatin (with or without bouillon) to boil, pour over


the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch
height.

Let cool, then refrigerate for at least 1 hour.

Serve cold with sour dough rye bread and mustard and Lowenbrau (optional).

This recipe was created and uploaded by an ex-meat eating Bavarian turned
vegan tempeh maker; comments and/or improvements welcome.

Gunter Pfaff, 73740,2515

P.S. In 1989 Dorothy Bates published a neat little tempeh cookbook which
was easily overlooked: The Tempeh Cookbook; The Book Publishing Company;
P.O. Box 99, Summertown TN 33483

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Seasoned Vegetarian Broth


Categories: Vegetarian, Soups, Vegan
Servings: 1

5 Dried Chinese blk. mushrooms


4 1/2 c Cold water
1/2 c Szechwan preserved veg. *
3 Green onion; quartered
2 lg Carrots; coarsely chopped
1/4 ts Oriental sesame oil
1/4 ts Light soy sauce
1/4 ts Black soy sauce
1/8 ts Ground white pepper

*Note: canned Szechwan preserved vegetable should be rinsed and thinly


sliced.

Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off
stems; reserve. Rinse stems and caps.

Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining
ingredients to boil in heavy large saucepan. Reduce heat, cover and

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (420 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

simmer 2 hours. Cool completely. Refrigerate overnight. Strain before


using. Makes about 1 1/2 cups.

Source: Bon Appetit, November 1988.


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Seitan - Method I


Categories: Misc, Information, How-to, Vegan, Pickarski
Servings: 1

6 c Whole wheat bread flour


-(Stone-ground), -=OR=-
-Hi-gluten unbleached white
3 c Water (or more),
-(depending on the amount
- of gluten in the flour)
1/2 c Tamari
12 sl Fresh ginger
-(each about 1/8" thick)
1 Piece kombu, about 3" long

Yield: 14 ounces uncooked; 16 ounces cooked


Time: 1 hour preparation; 2 hours cooking

Mix the flour and water by hand or in a machine to make a medium-stiff but
not sticky dough. Knead the dough by hand on a breadboard or tabletop,
until it has the consistency of an earlobe, or by machine until the dough
forms a ball that follows the path of the hook around the bowl. You may
need to add a little extra water or flour to achieve the desired
consistency. Kneading with take about 10 to 12 minutes by machine. Allow
the dough to rest in a bowl of cold water for about 10 minutes.

While the dough is resting, prepare the stock. In a large pot, bring to
boil 3 quarts of water. Add the tamari, ginger, and kombu, and cook for
15 minutes. Remove from heat and allow to cool. This stock must be cold
before it's used. (The cold liquid causes the gluten to contract and
prevents the seitan from acquiring a bready texture.) You will be using
this stock to cook the seitan later.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (421 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

To wash out the starch, use warm water to begin with. Warm water loosens
the dough and makes the task easier. Knead the dough, immersed in water,
in the bowl. When the water turns milky, drain it off and refill the bowl
with fresh water. In the final rinses, use cold water to tighten the
gluten. If you wish, save the bran by straining the water through a fine
sieve; the bran will be left behind. Save the starch by allowing the
milky water to settle in the bottom of the bowl; slowly pour off the water
and collect the starch, which you can use for thickening soups, sauces,
and stews.

When kneading, remember to work toward the center of the dough so that it
does not break into pieces. After about eight changes of water, you will
begin to feel the dough become firmer and more elastic. The water will no
longer become cloudy as you knead it. To make sure you have kneaded and
rinsed it enough, lift the dough out of the water and squeeze it. The
liquid oozing out should be clear, not milky.

To shape the seitan, lightly oil a 1-pound loaf pan. Place the rinsed
seitan in the pan and let it rest until the dough relaxes. (After the
dough has been rinsed for the last time in cold water, the gluten will
have tightened and the dough will be tense, tough, and resistant to taking
on any other shape.) After it has rested for 10 minutes, it will be much
more flexible.

Seitan is cooked in two steps. In the first step, the dough is put into a
large pot with about 3 quarts of plain, boiling water. Boil the seitan
for about 30 to 45 minutes, or until it floats to the surface. Drain the
seitan and cut it into usable pieces (steaks, cutlets, 1-inch chunks, or
whatever) or leave whole. Return the seitan to the cold tamari stock.
Bring the stock to a boil, lower temperature, and simmer in the stock for
1-1/2 to 2 hours (45 minutes if the seitan is cut into small pieces). The
second cooking step may also be done in a pressure cooker, in which case
it would take between 30 to 45 minutes.

To store seitan, keep it refrigerated, immersed in the tamari stock.


Seitan will keep indefinitely if it is brought to a boil in the tamari
stock and boiled for 10 minutes twice a week. Otherwise, use it within
eight or nine days.

VARIATIONS: Instead of boiling the seitan in plain water and then stock,
let the seitan drain for a while after it has been rinsed. Slice it and
either deep-fry or saute the slices until both sides are brown. Then cook
it in the tamari stock according to the recipe.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (422 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Seitan also may be cooked (at the second step) in a broth flavored with
carrots, onion, celery, garlic, tamari, and black pepper, which will give
it a flavor similar to pot roast. Shiitake mushrooms may also be added to
the stock.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.


ISBN: 0-89815-377-8
Typed (mistakes and all) by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Seitan - Method II


Categories: Misc, Information, How-to, Vegan, Pickarski
Servings: 1

16 c White bread flour


6 c -to
8 c Water, or more
3/4 c Tamari
1 Onion; peeled and sliced
1 Piece kombu, about 4" long
1/4 c Ginger; sliced -=OR=-
2 ts -Ginger powder

Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked


Time: 40 to 50 minutes preparation: 3 to 4 hours cooking

Mix the flour and water together to make a medium-stiff dough. Knead it
until it is elastic when pulled (about 8 to 10 minutes). Allow the dough
to rest for about 5 minutes in a bowl of cold water.

Wash out the starch by filling a large bowl (1-1/2 to 2 gallons) with warm
water and kneading the dough in it, underwater. When the water turns
white (after 1 to 2 minutes), drain it through a strainer, adding the
floury residue back to the ball of dough. Keep kneading, washing, and
changing the water, until no more starch is given off. This may take as
many as eight rinses, about 20 to 25 minutes.

Pour 6 pints of water into a large pot. Add the tamari, onion, kombu,
ginger, and dough, and simmer for about 3 hours. (To speed up the

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (423 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

cooking, you could cut the dough into small pieces, each about 1-1/2"; the
pieces would cook in about one hour.) The seitan is properly cooked when
it is firm to the touch and when it is firm in the center. You can check
by cutting into the seitan. If it is not done, it will feel like raw
dough in the center.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.


ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Seitan a la Normandie


Categories: Vegan, Main dish, Pickarski
Servings: 4

4 c Sliced onions
2 tb Minced garlic
2 tb Sesame oil
-OR- other cooking oil
4 Pieces of seitan, 2 oz each
- fried and simmered
-(SEE NOTE IN DIRECTIONS)
6 tb Tamari
4 tb Apple juice concentrate
1 c -Water
1/2 c Ground, roasted pecan nuts
-(Optional; this dish is
- more delicate without it)
3 md Apples; peeled, cored,
- and thinly sliced
2 tb Mirin or calvados or sherry

NOTE: This recipe needs uncooked seitan. Cut the seitan into four thin
pieces (1/8 to 1/4 inch thick), each about 2 ounces. The thinner the
better. Fry the seitan in a (little?) hot oil until lightly browned and
then simmer it in a little water for about 30 minutes before using. If
you don't simmer it first, you may need to add more liquid to the recipe.

Saute the onions and garlic in the oil until the onions are soft and
translucent but not fully cooked.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (424 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Place the seitan in an ovenproof baking dish and cover it with tamari,
apple juice concentrate, and water. Cover with the sauteed onion mixture
and sprinkle the ground pecans over it, if you wish. Fan the apples over
the onions and pour the mirin on top. Cover the dish with a tight-fitting
lid or aluminum foil, and bake at 300 degrees F for 2 hours. Serve hot.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.


ISBN: 0-89815-377-8
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Seitan Parmigiana


Categories: Main dish, Vegetarian, Vegan
Servings: 4

12 oz Seitan; cut into "steaks"


4 tb Oil; for frying
3 c Spaghetti sauce
1 md Onion; chopped
-and sauteed in water
- (optional)

-----------------------------------BATTER-----------------------------------
1 c Whole wheat flour
1/4 c Corn meal
1 1/2 c Water
1/4 ts Salt

----------------------------------TOPPING----------------------------------
10 1/2 oz Soft silken tofu
1 ts Maple syrup
2 ts Italian herbs
-(marjoram, sage, oregano,
- basil, thyme, rosemary)
1/4 c Tahini
1 ts Miso
1 pn Nutmeg (optional)

For BATTER: Mix together flour, corn meal, water and salt to make a thin

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (425 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter.
Pan fry in oil on both sides until brown.

Combine topping ingredients together in a blender and blend until smooth.


Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish,
distributing evenly. Place batter fried seitan on top. Spread onions on
top of seitan. Pour on remaining sauce and top with tofu topping. Bake for
30 minutes.

This is a fairly close approximation to what a parmigiana dish should be


like. It is based on the mushroom stroganoff from the American Vegetarian
Cookbook, and comes from Renee Wheeler.

From: tara@starburst.umd.edu (Tara McDermott)


@Newsgroups: rec.food.veg

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Seitan Roast with Mushroom Gravy


Categories: Vegetarian, Main dish
Servings: 6

1 lb Seitan
2 c Sliced mushrooms
2 c Sliced onions
1 1/3 oz Tofu scrambler
4 c Water
1 tb Chopped fresh basil leaves
1 tb Chopped fresh sage leaves

Slice seitan into 1/2" slices & place in a Dutch oven. Layer mushrooms &
onions on top. In a bowl, combine dry tofu scrambler with water, basil &
sage. Pour over seitan & vegetables. Bring to a boil & simmer gently for
30 minutes, till gravy has thickened.

"Vegetarian Times" November, 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (426 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Senator's Navy Bean Soup


Categories: Soups, Roberts
Servings: 8

1 c Dried navy beans


1 tb Olive oil
3/4 c Diced onion
1/4 c Diced carrot
1/4 c Diced celery
5 c Vegetable stock
1/2 ts Thyme
Salt and pepper; as desired
3 tb Lemon juice

COVER THE BEANS with cold water and soak overnight. The next day, drain and
discard water. Place oil in a 2-quart pot over medium heat and add the
onions, carrots and celery. Cook for 5 minutes. Add the broth, beans,
thyme, salt and pepper. Cover, reduce heat to low and cook until beans are
soft, about 1 1/2 hours. Add lemon juice and serve.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sesame Dressing


Categories: Sauces, Salads, Pasta
Servings: 6

1/4 lb Sugar
1/2 c Red vinegar
3/4 oz Onion; chopped
1/8 ts Salt
Paprika; to taste
1 tb Dry mustard
1 1/2 ts Worcestershire sauce
Tabasco; to taste
1/4 c Salad oil
1/4 oz Toasted sesame seeds
Peanut butter; to taste
Roasted garlic; to taste

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (427 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Prepare like a vinaigrette dressing. The dry mustard will be the emulsifier
for the oil and vinegar.

This won't have the peanutty taste that the other has, but you can
experiment with the addition of peanut butter and garlic in this recipe. My
suggestion is 2 tbsp of PB and 1 tbsp of roasted garlic.

Also, you may want to convert this recipe. It yields about 1 1/2 quarts.

"Sea World of Florida's Polynesian Luau", Shared by John Munson

Karen's note: This recipe has been resized to make about six 2-tablespoon
servings, so it will now yield about 3/4 cup of dressing. The notes from
John regarding peanut butter and roasted garlic were for the original
recipe, so you may decrease them as desired.

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sesame Meal


Categories: Vegetarian, Vegan
Servings: 1

1 c Sesame seeds
1/2 ts Sea salt

Place 2 tablespoons of the sesame seeds in a blender and blend well. Add
the remaining seeds by 2 tablespoon measurements, blending well after each
addition. Mix in the salt.

Use as a dressing on salads, casseroles, and broled vegetables, or as a


condiment.

Makes 1 cup

From _The Cookbook for People Who Love Animals_ from Gentle World

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sesame Noodles

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (428 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Pasta, Snacks, Vegetarian


Servings: 4

1/2 lb Linguini
Water for boiling
1 pn Salt
3 ea Scallions, sliced
1 tb Soy sauce
1 tb Sesame oil
1 tb Fresh cilantro, chopped
1/4 ts Red pepper, optional
2 ts Toasted sesame seeds

Break linguini in half. In a medium pot, cook linguini in boiling salted


water till al dente, about 8 minutes. Drain. Combine linguini with
remaining ingredients & serve warm or at room temperature.

Nava Atlas, "Vegetariana"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sesame Soup


Categories: Greek, Soups, Vegetarian, Appetizers
Servings: 4

3 pt Stock
1 c Sesame paste
1/2 c Water
1 Lemon, juiced
1 tb Chopped parsley

Bring the stock to a low boil. Beat sesame paste with water & lemon juice
in a bowl. Add a cup of hot stock & stir together. Remove stock from
heat & pour in sesame mixture. Garnish with herb & serve with bread.

Jack Santa Maria, "Greek Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (429 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Shahi Dal


Categories: Main dish, Indian, Vegetarian
Servings: 6

2 c Pigeon peas, soaked for 20


-- minutes in cold water
1 1/2 qt Water
1 ts Turmeric
1 Cinnamon stick
1/2 ts Black peppercorns
3 Bay leaves
6 Green cardamoms
6 Cloves
Salt
1/4 c Ghee
1 md Onion, sliced finely
1 1 1/2" piece ginger, chopped
4 Garlic cloves
2 Fresh green chilies, chopped
1 lg Tomato, chopped

Wash pigeon peas & boil them in the water with the turmeric, cinnamon,
peppercorns, bay leaves, cardamom, cloves & salt for 20 minutes till the
peas are cooked (may take longer if peas are old). Heat ghee in a
skillet, cook onion, garlic, ginger & chilies till the onion is browned.
Remove & stir into the cooked pigeon peas. Add tomato, cover & simmer for
8 minutes, stirring occasionally to prevent sticking. Serve with rice.

Rani, "Feast of India"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Shiitake Saute


Categories: Vegetables, Vegetarian, Vegan
Servings: 8

8 lg Fresh shiitake mushrooms


2 tb Vegetable oil
1 tb Mirin or sweet sherry
1 tb Soy sauce
1/2 ts Sugar

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (430 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Cut off and discard tough mushroom stems and cut caps into wedges. Heat oil
in skillet. Add mushrooms and stir-fry until almost tender. Add mirin, soy
sauce and sugar and toss to coat mushrooms.

(C) 1992 The Los Angeles Times

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sichuan Fried Eggplant


Categories: Vegetables, Vegetarian, Vegan
Servings: 4

1 lb Eggplant
2 c Peanut oil; for deep-frying

-----------------------------------BATTER-----------------------------------
1/4 c All-purpose flour
2/3 c -Water
1/4 ts Salt

-----------------------------------SAUCE-----------------------------------
1 tb Peanut oil
3 tb Finely chopped scallions
1 tb Finely chopped fresh ginger
2 ts Chili bean sauce
2/3 c Stock (chicken or vegetable)
2 tb Rice wine or dry sherry
1 tb Chinese black vinegar
-OR- cider vinegar
3 tb Tomato paste
2 ts Sugar
2 tb Dark soy sauce
1 ts Cornstarch; mixed with:
1 ts -Water

Cut the eggplant into thin 1-1/2-inch by 3-inch slices. Do not peel them.

For the batter mix the flour, water, and salt together in a small bowl,
then strain through a fine sieve. Let rest for about 20 minutes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (431 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

For the sauce, heat a wok or large frying-pan until hot and add the 1
tablespoon of oil. Put in the scallions, ginger, and chili bean sauce and
stir-fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato
paste, sugar, and soy sauce and continue to cook for 1 minute. Thicken
the sauce with the blended cornstarch and cook another minute. Set aside.

Heat the oil in a deep-fat fryer or large wok until quite hot. Dip the
slices of eggplant into the batter, let the excess batter drip off, then
deep-fry. You may have to do this in several batches. Remove from the
oil with a slotted spoon and drain well on paper towel.

Arrange the eggplant slices on a serving platter, pour the sauce over and
serve.

Source: Asian Vegetarian Feast - by Ken Hom


William Morrow and Company, Inc. - New York
ISBN: 0-688-07753-6
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sichuan Style Bean Curd


Categories: Main dish, Chinese, Vegetarian
Servings: 2

1/2 lb Bean curd


1 ea Green pepper, sliced
1 ea Leek, sliced
2 ea Green chilies, chopped
3 tb Oil
2 ea Red chili peppers
1 tb Soy sauce
1 tb Dry sherry
2 tb Yellow bean paste
2 ts Sesame oil

Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd
for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the
vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow
bean paste. Mix well, add the bean curd & stir together for 2 minutes.
Sprinkle on the sesame oil & serve with rice.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (432 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Jack Santa Maria, "Chinese Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sicilian Eggplant Appetizer


Categories: Appetizers, Italian
Servings: 4

3 md Eggplant
Olive oil
4 sm Celery stalks, diced
4 tb Tomato sauce
4 tb White vinegar
1/2 ts Honey
4 ea Green olives, halved
4 ea Black olives, halved
4 tb Capers
1 tb Pine nuts
1/2 ts Black pepper
Salt

Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another
skillet, fry the celery till it begins to brown & then add to eggplant.
Pour tomato sauce into the empty skillet & mix in the vinegar, honey,
olives, capers & pine nuts. Stir. As soon as they are blended, pour over
eggplant, add salt & pepper & simmer 10 minutes. Add water if needed.Stir
often. Allow to cool & ten serve.

Vera Gewanter, "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Simple Chop Suey


Categories: Side dish, Chinese, Vegetables
Servings: 4

1 sm Onion, sliced
2 ea Carrots, julienned

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (433 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

8 oz Can bamboo shoots


12 oz Can bean sprouts
1 tb Sunflower oil
1 sm Garlic clove, crushed
3 tb Soy sauce

Drain the bamboo & sprouts. Remove as many of the green pods as possible.
Heat the oil in a wok & crush the garlic into it. Add the onion &
carrots. Stir fry for a few minutes or until the onion has softened
slightly. Stir in the bamboo shoots & cook for a minute. Add the bean
sprouts & cok for another minute. Add soy sauce. Serve immediately.

Bridget Jones, "Wok Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Simple Tofu Vegetables


Categories: Main dish, Vegetarian
Servings: 4

2 md Onions, cubed
1 md Green bell pepper, cubed
1/2 lb Mushrooms, halved
1 lb Cubed tofu
1/2 c Sunflower seeds
1 c Water
1 ts Basil
1 ts Sage

In hot oil, saute onions till limp. Add pepper, mushrooms, tofu, seeds
water & herbs. Simmer till vegetables are limp. Serve over cooked rice.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Singapore Spicy Noodles


Categories: Main dish, Low-cal, Lawry's
Servings: 4

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (434 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 1/4 c ;Water
2 tb Ketchup
2 1/2 ts Brown Sugar; Packed
1 1/2 ts Cilantro; Chopped
1 ts Cornstarch
3/4 ts Seasoned Salt
3/4 ts Garlic Powder W/Parsley
1/4 ts Red Pepper; Crushed
2 1/2 tb Chunky Peanut Butter
1/4 c Green Onions; Sliced
8 oz Linguine; Cooked & Drained
1 c Red Cabbage; Shredded

In a medium saucepan, combine the water, ketchup, sugar, cilantro,


cornstarch, and seasonings. Bring to a boil, reduce the heat and simmer,
uncovered, for 5 minutes. Cool for 10 minutes and blend in the peanut
butter and green onions. Toss the sauce with the hot linguine and red
cabbage.

PRESENTATION:

Garnish with green onion curls. Serve with a marinated cucumber salad.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Skordalia (Garlic Potato)


Categories: Greek, Side dish, Relishes, Vegetarian, Vegetables
Servings: 1

1 2/3 kg Potatoes
90 g Garlic heads
4 Lemons
370 ml Olive oil
6 Black olives
3 Lemon slices
Sea salt to taste
Pinch of parsley

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (435 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

This makes enough Skordalia for several meals. Skordalia is a tasty side
dish. It can also be used as a relish. Keep it refrigerated.

Boil the unpeeled potatoes in water (salted if required, but not


necessary).

Crush the garlic into a mixing bowl. Peel the potatoes, and add them to
the bowl whilst they are still hot.

Add a pinch of salt. Mix the garlic and potato mixture to a pulp;
using a food processor or mixer.

Alternately, add the lemon juice and olive oil gradually, until all
the ingredients are blended into a smooth mixture.

Put the mixture into a bowl, garnish with parsley, olives and the
slices of lemon.

Notes:

The amount of garlic can be varied according to taste; like this it has a
strong flavour.

Skordalia can be surved as a cold side dish, with vegetables.

Posted by Kaz Glover in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sloppy Joe


Categories: Vegetarian, Main dish
Servings: 3

1 sm Onion, chopped
4 ea Garlic cloves, minced
1 tb Vegetable oil
3 lg Mushrooms, chopped
1 lg Carrot, grated
1/2 tb Parsley
1/2 lb Tofu, crumbled
2 ts Tamari

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (436 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 tb Tomato sauce

Saute onion & garlic in oil till transluscent. Add pepper, mushrooms,
carrot & parsley. Stir fry briefly & add tofu, tamari & tomato sauce.
Cook till well heated through. Stuff into pita bread & serve.

Wassermann, "Simply Vegan"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sloppy Joes II


Categories: Main dish, Vegetarian
Servings: 8

1 tb Olive oil
2 ea Garlic cloves, minced
1 ea Chopped onion
1 ea Green bell pepper, chopped
2 c TVP granules or flakes mixed
-- with 1 3/4 c hot water
6 oz Can tomato paste
1/2 c Water
1 ts Oregano
1/4 c Tomato ketchup
1/4 ts Cayenne pepper
1 ts Worcestershire sauce
1 tb Honey, optional
Salt, optional
8 lg Kaiser rolls, split
Shredded lettuce

Heat oil in a large skillet & saute garlic, onion, pepper & TVP. In a
bowl, mix tomato paste with water, oregano, ketchup, cayenne,
worcestershire sauce & honey is using. Stir into skillet. Bring to a
boil & add salt if desired. The sauce should be thick but spreadable.

If desired, toast rolls. Spoon the sauce over the bottom half of the
roll, pile on the lettuce & top with remaining roll half.

"Vegetarian Times" February, 1992

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (437 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Snickerdoodles
Categories: Cookies, Mark's
Servings: 1

1 c Shortening
1 1/2 c Sugar
4 ts White vinegar
2 c All purpose flour
2 ts Cream of tartar
1 ts Baking soda
1/4 ts Salt
1 tb Sugar
1 ts Cinnamon

Cream shortening & sugar for 30 seconds. Beat in the vinegar. Add flour,
tartar, soda & salt. Mix well. Form into 1 inch balls & roll in the
combined cinnamon-sugar mixture. Place 2 inches apart on an ungreased
cookie sheet. Bake at 350F for 10 minutes. Cool on wire racks.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Soupa Fakes


Categories: Vegetarian, Greek, Kaz, Soup, Vegan
Servings: 2

170 g Lentils
1 Medium carrot
4 Garlic cloves, halved
1/4 Chopped onion
60 ml Olive oil
190 g Canned peeled tomatoes
Sea salt
Black pepper

Boil the lentils for 5 minutes Empty the water and add 500ml of water Bring

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (438 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

to the boil and allow to simmer for 10 minutes Add all the other
ingredients and allow to cook on a low heat until all the ingredients are
tender (takes about an hour or so)

Serve when thick

Posted by Kaz Dunkley

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Soupa Revithia


Categories: Greek, Vegetarian, Vegan, Soup, Kaz
Servings: 2

220 g Dried chickpeas


1 ts Rosemary
100 ml Olive oil
Sea salt
Black pepper
Lemon juice

Soak the chickpeas for 24 hours, changing the water twice. Simmer for 30
minutes and then replace the water with hot water. Cook for 20 minutes, and
change the water again. Keep the water level 5 cms above the chickpeas Add
the rosemary, salt, pepper, and oil. Simmer until the chickpeas are tender.
Add lemon juice to taste before serving

Posted by Kaz Glover in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Southern Beans


Categories: Soups/stews, Vegetarian, Vegan
Servings: 4

3/4 c Pre-soaked blackeye peas


3 c Water
1 md Onion; chopped
1 sm Green or red pepper; chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (439 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 Garlic cloves
-- peeled and chopped
1/2 ts Paprika
1/2 ts Dried thyme; -OR-
1 -Sprig of fresh thyme
1/4 ts Cinnamon
2 Bay leaves
1 tb Tomato puree
1 tb Soy sauce
Chili; to taste
Salt; to taste
1 Piece of creamed coconut
- (approximately 1 inch)

Cover the beans with water and bring to the boil. Add all the ingredients,
except the creamed coconut and stir. Simmer for 45 minutes or until the
beans are cooked and the liquid is reduced. Stir in the creamed coconut
and adjust the seasoning if necessary. The stew should be hearty and
thick. Carrots or other vegetables can be added to the stew 10 minutes
before it is done.

Note: Commercially-made, good quality creamed coconut can be bought in 7


ounce packets. Available in most supermarkets, grocery and health shops,
it can be stored for weeks in the refrigerator, to be used in sauces,
stews, desserts and drinks.

Rosamund Grant, "Caribbean and African Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Soy "Sauerbraten"


Categories: Main dish, Vegetarian
Servings: 6

1 c TVP chunks
1 tb Ketchup
1 c Hot water
1/2 c Cider vinegar
1/2 c Water
1 tb Honey
1 ea Bay leaf

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (440 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Whole cloves


1 tb Cornstarch
2 tb Soy sauce
1/2 c Soy sour cream
2 tb Oil

Combine TVP chunks, ketchup & water. Soak for 5 minutes. Add an
additional cup of water & simmer on top of the stove for 20 minutes, till
tender.

Combine vinegar, 1/2 c water, honey, bay leaf & cloves in a pan. Bring to
a boil & then add TVP. Remove from heat & let marinate overnight in the
refrigerator. Remove TVP chunks & set aside. Drain marinade, remove
cloves. Add cornstarch, soy sauce & sour cream to the marinade.

Heat oil in a skillet. Add TVP chunks & cook till heated through. Stir
in marinade & cook for a few minutes more.

Serve over noodles.

"Vegetarian Times" February, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Soybean Burgers


Categories: Main dish, Vegetarian, Vegan
Servings: 6

1/2 c Dry soybeans


1 Eggplant
1 Onion; diced
4 Garlic cloves; minced
1 c Oats
1 1/2 c Wheat germ
1/2 ts Salt
Oil

-------------------------------MUSHROOM GRAVY-------------------------------
1 c Chopped onions
2 Garlic cloves; minced
1 c Chopped mushrooms

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (441 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 tb Butter or margarine
1 tb Arrowroot
1/2 c Water
1 tb Tamari

Cook soybeans in 3 cups water until tender, about 2 1/2 hours. Drain, cool
and grind or blend to make 1 cup. Peel eggplant and cube. Combine with
diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to
cover bottom of pan until onion is tender. Add oats, wheat germ, soybean
mixture and salt. Stir in 2 tablespoons water. Dough should have
consistency of thick paste. Press into patties and fry in 1/4 inch oil
until done on both sides.

To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in


butter until mushrooms are tender. Dissolve arrowroot in 1/2 cup water and
add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve
patties with gravy.

Created by: Golden Temple Conscious Cookery, Los Angeles

(C) 1992 The Los Angeles Times

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Soynog
Categories: Beverages, Holiday, Vegan
Servings: 1

1 c Soy milk
1 tb Soy milk powder
1/4 ts Vanilla
1 ts Corn oil
--(or canola oil or
--flax seed oil)
1 ts Lecithin
--(liquid or granules)
1/8 c -to
1/4 c Almonds
1/4 Nutmeg
1 ts Carob powder (optional)
1 pn Tumeric (optional)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (442 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Grind the almonds first in the blender dry. Add the rest of
the ingredients and in a blender until light and fluffy.
Can be served cold or hot (do NOT boil!). For variation
sprinkle the top with some anise seed and/or coriander, or,
orange or lemon rind gratings, or, powdered cardamom. If
your soy milk is not very sweet, then add a little honey to
the above. If you can't find soy milk powder, then try
thickening the soynog with, say, with 1/2 to one fresh
banana. If you want that slippery taste of "real" eggnog
then just add more oil, but I think is better to simply
allow your taste preferences to adapt and come to enjoy this
soynog on its own terms :-)

posted by Ted Wayn Altar in REC.FOOD.VEG

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Soysage
Categories: Vegan, Main dish, Pickarski
Servings: 6

1 c Dry soybeans
2 Pieces kombu or kelp
- each about two pieces long
2 tb Whole wheat bread flour
3/4 c Rolled oats
1 tb Canola or light sesame oil
5 tb Soymilk
2 tb Nutritional yeast
1/4 ts Ground fennel seed
1/4 ts Black pepper
1 tb Tamari
1/4 ts Dried oregano
1/2 ts Salt
1/8 ts Cayenne
2 lg Garlic cloves; minced
1/2 md Onion; finely chopped
1/4 ts Dijon mustard
1 1/2 ts Dried sage
-OR- ground allspice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (443 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Water
1/4 c Cider vinegar
4 -TO
8 tb Gluten flour

Soak the soybeans and one piece of kombu in about five times their
volume of water overnight. Discard soaking water and kombu, rinse the
beans and cook in about 4C water w/the other piece of kombu. Cook until
soft, about four hours, and drain. Coarsely chop the beans and kombu,
then mix in all remaining ingredients until you get a medium stiff mess.
Pack the mix tightly into an oven safe glass or stainless steel bowl and
cover tightly w/foil, carefully sealing the edges. Invert a shallow,
heat resistant bowl on the bottom of a large stock pot or dutch oven.
Pour in enough water to cover the bowl, then place the soysage over the
bowl. Bring to a simmer, cover and steam about an hour and a half,
checking occaionally to add water if needed. Let cool and use.

Makes 3C

This is from Brother Ron Pickarski's great book _Friendly_Foods_, Berkeley,


CA, Ten Speed Press 1991.

From: mad4@ellis.uchicago.edu (Bill Maddex)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spaghetti and Tofu


Categories: Main dish, Vegetarian, Pasta
Servings: 2

1 c Tofu, mashed
2 tb Nutritional yeast
1 tb Oil
2 tb Tamari
2 c Cooked spaghetti
3 c Tomato sauce

In a medium sized bowl, mix tofu, nutritional yeast, oil & tamari. Stir
in the spaghetti & tomato sauce. Heat through in a moderate oven till
hot. Serve.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (444 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spaghetti with Lentils


Categories: Main dish, Vegetarian
Servings: 4

2 tb Oil
1 sm Onion, chopped
1 ea Garlic clove, minced
1/2 c Dry lentils
1 lg Can tomatoes
6 oz Tomato paste
1 c Water
1/2 ts Basil
1/2 ts Oregano
1/4 ts Thyme
1/4 ts Salt
1/4 c Red wine
8 oz Cooked spaghetti

Put oil in Dutch oven & saute onions & garlic till tender. Add rest of
the ingredients except the spaghetti. Bring to a boil then reduce heat &
simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spanahorizo
Categories: Greek, Vegetarian, Side dish, California, Vegan
Servings: 4

1/2 c Olive oil


1 bn Parsley; chopped fine
1 lg Yellow onion; chopped fine
1 tb Garlic, finely choppped
3 c -Water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (445 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Tomato paste
1 c Tomatoes, chopped
1/8 ts Salt
1/8 ts Pepper
2 bn Spinach; stems removed,
- chopped
1 c White rice, uncooked

In a large saucepan place the oil and heat it on medium high until it is
hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to
4 minutes, or until the onions are translucent.

Add the water and bring it to a boil.

Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the
ingredients together thoroughly so that everything is well combined.

Add the spinach and rice. Simmer the ingredients for 30 minutes on low
heat, or until the rice is done.

Source: Papadakis Taverna - San Pedro, California


California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spanakopita Nistisimi (Lenten Spinach Pie)


Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
Servings: 8

1 lb Curly endive
3 lb Fresh bulk spinach
-washed, large stems removed
3 bn Large scallions
- white and green chopped
- together
5 tb Fruity olive oil
1 Lemon
1 1/2 c Finely chopped fresh dill
1 ts Salt
Freshly ground black pepper

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (446 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Rice or cracked wheat

-----------------------------------PASTRY-----------------------------------
1 1/2 c All-purpose flour
Extra flour for rolling
1 ts Sea salt
1 ts Baking powder
5 tb Olive oil (about)
1 tb Sesame seeds

Start by making the pastry. Sift the flour with the salt and baking
powder. Mix in about 6 tablespoons water, a little at a time, until the
dough is gooey, but not wet. Add 1 tablespoon olive oil, plus another
teaspoonful, and a little more flour, if needed, to make a cohesive mass.
Knead the dough for 5 to 10 minutes, until smooth and elastic. Cover it
and set aside to relax for an hour or two.

For the filling, separate the curly endive leaves, so the vegetable will
cook in the same time. Steam the spinach and endive together in a large
pan, in the water clinging to the leaves, plus just an extra 1/2 cup.
Turn the leaves over occasionally, so they wilt evenly. When they are
wilted, but not mushy, drain them in a colander, pressing firmly with the
back of a wooden spoon to remove as much excess liquid as possible.
(Reserve the liquid for use in soup, or drink with a squeeze of lemon
juice, as the Greeks do.)

Saute the scallions in 2 tablespoons olive oil, until barely soft. Add a
few tablespoons of water if they stick to the pan. Roughly chop the
cooked spinach and curly endive and finely grate the zest from the lemon.
Then toss the cooked vegetables with the scallions, parsley, dill, lemon
zest and 1 tablespoon lemon juice, salt, and pepper, adding 3 tablespoons
olive oil. Set aside until you are ready to fill the pastry.

Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2 inches


deep and about 2-quart capacity and brush the inside with oil. Divide the
pastry into two unequal parts, and then again into halves. On a floured
surface roll out one of the larger pieces of pastry. This should be large
enough to line the dish, coming up and over the sides - this should make
it very thin. Fit it into the baking dish and brush it with olive oil.
Do the same with the second piece of pastry, placing it on top of the
first, and brush again with olive oil.

Sprinkle the tablespoon of rice or cracked wheat over the bottom, to soak

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (447 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

up excess juices, and fill with the spinach and herb mixture. Roll out
the remaining two pieces of pastry, separately, to fit the top of the
dish. Place the first on top of the spinach, brush with olive oil, then
place the second on top of that. Prick the pastry with a fork in an
attractive pattern and brush the entire top with olive oil. Sprinkle with
sesame seeds. Bake in an oven preheated to 350 F for 45-50 minutes, until
golden brown.

Source: Recipes from a Greek Island - by Susie Jacobs


ISBN: 0-671-74531-X
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spanakopita Peloponnisos (Peloponnese Spinach Rolls)


Categories: Appetizers, Main dish, Greek, Vegetarian, Vegan
Servings: 8

1 kg Spinach
1 md Onion; chopped
1 Leek; chopped
1 c Chopped spring onions
1/3 c Olive oil
1/2 c Chopped parsley
3 ts Chopped dill or fennel
14 ts Ground nutmeg
Salt
Freshly ground black pepper
8 Fillo pastry sheets
Olive oil (or butter)
- for assembling rolls

SERVES: 6-8
OVEN TEMPERATURE: 180øC (350øF)
COOKING TIME: 50 Minutes

Wash spinach well and cut off any coarse stems. Chop coarsely and put
into a large pan. Cover and place over heat for 7-8 minutes shaking pan
now and then or turning spinach with a fork. Heat just long enough to
wilt spinach so that juices can run out freely. Drain well in colander,
pressing occasionally with a spoon.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (448 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Gently fry onion in olive oil for 10 minutes, add chopped leek and spring
onions and fry gently for further 5 minutes until transparent.

Place well-drained spinach in a mixing bowl and add oil and onion mixture,
herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste.

Place a sheet of fillo pastry on work surface and brush lightly with olive
oil. Top with 3 more sheets of pasry, brushing each with oil.

Brush top layer lightly with oil and place half the spinach mixture along
the length of the pastry towards one edge and leaving 4 cm (1-1/2 inches)
clear on each side.

Fold bottom edge of pastry over filling, roll once, fold in sides then
roll up. Place a hand at each end of roll and push it in gently like a
concertina. Repeat with remaining pastry and filling. Place rolls in an
oiled baking dish leaving space between rolls. Brush tops lightly with
oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut
in portions.

Source: The Complete Middle East Cookbook - by Tess Mallos


ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spanish Rice


Categories: Side dish, Spanish, Roberts
Servings: 4

3 c Cooked rice
3 tb Olive oil
1 md Onion; finely diced
1 tb Finely minced garlic
1 sm Green pepper; finely diced
1 sm Red pepper; finely diced
2 Ripe tomatoes
- peeled, seeded and diced
Salt and pepper; to taste

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (449 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

COOK THE RICE according to the instructions on the package and keep warm.
Heat the oil over medium heat in a large skillet and add the onions. Cook,
stirring, about 5 minutes. Add the garlic and cook another minute. Add the
peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix,
replace the cover and cook another minute or so. Taste for salt and pepper
and serve immediately.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spanish Style Rice


Categories: Side dish, Spanish
Servings: 4

1/2 lb Mushrooms, sliced


4 tb Margarine
Salt & pepper
2 tb Sweet wine or sherry
1 sm Onion, chopped
1 ea Garlic clove, minced
2 tb Olive oil
1 1/2 c Long grain rice
1 md Breen bell pepper, diced
4 md Tomatoes, chopped
3 c Hot water
3 ea Whole cloves
1 ea Bay leaf
1 ds Cayenne
Parsley for garnish

Saute mushrooms in 2 tb margarine for a few minutes. Add salt & pepper.
Cover & remove from heat. Saute the onion & garlic in the oil & remaining
margarine. Raise heat a little & add the rice, stirring till well coated.
Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne,
mushrooms & stir. Cover, reduce heat & simmer for 15 minutes. Add wine
after about 10 minutes. Remove cloves & bay leaf & sprinkle with parsley
before serving.

Vera Gewanter, "A Passion for Vegetables"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (450 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spanish Vegetable Stew with Eggplant


Categories: Main dish, Casseroles, Vegetarian, Spanish
Servings: 4

5 tb Olive oil
4 md Onions, chopped
4 lg Green bell peppers, chopped
4 lg Tomatoes, chopped
1 md Eggplant, peeled & cubed
1/8 ts Cayenne
1/4 ts Paprika
Salt

In a heavy skillet, heat oil & saute onions. Add other ingredients,
stirring well so that they are coated with theo il. Cover & simmer for 15
minutes or till the peppers are cooked but firm. Add water if the
casserole is too dry.

Vera Gewanter "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spanish Vegetable Stew with Squash


Categories: Main dish, Spanish, Vegetarian
Servings: 4

3 lg Onions, chopped
4 lg Green bell peppers, chopped
4 lg Tomatoes, peeled & chopped
1 lb Yellow squash, chopped
2 md Potatoes, cubed
5 tb Olive oil
2 ea Garlic cloves, minced
2 tb Chopped parsley
1 1/2 ts Salt

Heat oil & saute onions for a few minutes. Add remaining ingredients & a

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (451 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

little water. Cover & simmer for 40 minutes, stirring occasionally.

Vera Gewanter, "A Passion for Vegetables"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spice Cake


Categories: Cakes, Vegetarian
Servings: 1

1/3 c Shortening
1 1/3 c Sugar
2 1/2 c White flour
4 ts Baking powder
1/2 ts Salt
1/2 ts Nutmeg
1/2 ts Cinnamon
1 c Water
1 c Raisins

Beat shortening for 30 seconds. Add sugar & beat till ight & fluffy &
well combined. Add the dry ingredients alternately with the water, a
little at a time, beating well after each addition. Finally mix in the
raisins. Bake in a large greased loaf pan for 45 minutes at 325F.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spice Cookies


Categories: Cookies, Vegetarian, Mark's
Servings: 1

1/4 c Shortening
1/4 c Brown sugar
1/3 c Molasses
1/4 ts Baking soda
1/2 ts Salt
1/4 ts Cinnamon

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (452 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 ts Cloves
1/4 ts Ginger
1 pn Nutmeg
1 pn Allspice
1 1/4 c Flour

Beat shortening for 30 seconds. Add sugar & beat till well blended. Add
molasses & beat again for a few seconds. Stir in the dry ingredients &
spices in order, ensuring that they are well blended after each addition.
Add flour a little at a time. Mix thoroughly.

Roll out dough till paper thin, you can do this in several batches. Cut
with cookie cutters & place on greased cookie sheets. Bake for 5 to 6
minutes at 375F.

Makes 60.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spiced Bake Sweet Potatoes


Categories: Appetizers, Snacks, Vegetables
Servings: 4

2 md Sweet potatoes
1 1/2 tb Vegetable oil
1 ts Curry powder
1/4 ts Turmeric
1/4 ts Cumin
1/4 ts Ginger powder
1/2 ts Salt

Pre-heat oven to 400F. Wash & scrub potatoes, leaving the skins on. Cut
the into sticks & set aside.

Mix together spices & oil. Add potato sticks to mixture & coat well. Lay
onto a cookie sheet & bake for 30 to 40 minutes. Stir them half way
through cooking.

"Vegetarian Times" October, 1991

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (453 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spiced Black Beans


Categories: Main dish, Vegetarian, Curries
Servings: 4

4 oz Black beans, soaked


1 ea Onion, chopped
2 ea Garlic cloves, crushed
1 tb Olive oil
1 ts Grated ginger
1/2 ts Cumin
1/2 ts Coriander
1 sm Fresh green chili, chopped
2 ea Green bell peppers, diced
8 oz Carrots, diced
2 oz Roasted peanuts
1 ea Orange, peeled & sliced
1 tb Sherry
1/2 ea Lemon, juiced
1 ts Shoyu

Drain beans. Cover with fresh water, bring to a boil & boil fast for 10
minutes. Reduce heat & simmer, covered, for 20 minutes. Drain, reserving
the stock.

Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes. Put in
the spices & for another 2 minutes, stirring.

Add the drained beans, bell peppers, carrots, peanuts & sliced orange.
Cook covered over a gentle heat for 10 minutes. Stir occasionally.

Mix in sherry, lemon juice & shoyu. Add about 2 tb of reserved stock,
but not too much as the curry should be dry not wet. Cook, covered, for
another 10 to 15 minutes. Serve, garnished with extra orange slices.

Sarah Brown's "Vegetarian Cookbook"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (454 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spiced Chick Peas


Categories: Main dish, Vegetarian
Servings: 4

6 oz Dried chick peas, soaked


3 pt Water
2 tb Oil
2 md Onions, diced
1/2 ts Chili powder
1 ts Coriander
1 ts Fresh ginger, minced
1 ts Cumin
2 ea Red or green bell peppers
-- diced
4 tb Tomato paste
1/2 pt Stock
Lemon juice to atste
Salt & pepper

After soaking, drain the chick peas. Cook in fresh water for 60 minutes
till tender, drain & reserve liquid.

Heat oil in large skillet. Fry gently the onion together with the spices
for 5 to 7 minutes. Add the bell peppers & chick peas. Dissolve tomato
paste into the stock & add to the skillet. Cook for 10 minutes. aste for
seasonings. Add lemon juice & salt & pepper. Serve over rice or pasta.

Sarah Brown, "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spiced Okra


Categories: Indian, Vegetables, Side dish
Servings: 4

1 tb Ground cumin
1/2 ts Turmeric
1 ts Chili powder
1/4 ts Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (455 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Lemon juice


1 ts Dijon mustard
1/2 lb Okra
1/4 c Vegetable oil

Mix cumin, turmeric, chili powder, salt & lemon juice in a small bowl.
Add mustard & mix into a wet paste. Cut stems off okra then split them
three quarters of the way down. Split them again, dividing pods into 4
equal parts that are held together at the narrow end tip.

Pour al ittle of the paste in to the openings, spread it lightly all over
but the narrow tip. Sprinkle with salt. Heat oil in a skillet & fry
okra, covered, till tender, about 10 minutes, turning them once.

Ismail Merchant, "Indian Cuisine"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spiced Somerset Carrots


Categories: Vegetables, Side dish
Servings: 4

1 lb Carrots, scrubbed
1 oz Margarine
3 oz Cider
3 oz Water
1 ts Rosemary
1 ts Mustard powder

Dice the carrots. Melt the margarine in a small pot, add carrots & cook
over a gentle heat for 5 minutes. Pour in the cider & water. Add the
rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add
more liquid if necessary. When the carrots are tender, put them in a
warmed serving dish & continue to cook the sauce till it is thickened &
syrupy. Pour over the carrots & serve straight away.

Sarah Brown "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (456 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Spiced Sweet Potatoes Ii.


Categories: Appetizers, Snacks, Vegetables
Servings: 4

2 md Sweet potatoes
1 1/2 tb Vegetable oil
1/2 ts Coriander
1/2 ts Garlic powder
1/4 ts Ginger powder
1 tb Soy sauce

Wash & scrub potatoes. Cut into sticks & set aside.

Mix together oil & spices. Dip the potatoes into the mixture & spread
onto a cookie sheet. Bake at 400F for 30 to 40 minutes, stirring half way
through cooking.

"Vegetarian Times" October, 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spiced Vegetables


Categories: Main dish, African, Vegetarian
Servings: 6

1 1/2 lb Potatoes
1 ea Broccoli head, include stem
5 lg Carrots, sliced
1 sm Cauliflower, chopped
1 md Onion, finely chopped
1/2 c Ghee

Depending on the size of the potatoes, either leave them whole or quarter
them, but do not cut them too small. Chop the broccoli, reserving the
inner stem, but discarding the fibrous outside. Chop the head.

Over boiling water, steam the potatoes, broccoli stem, carrots &
cauliflower. After 10 minutes, add broccoli heads & steam until
vegetables are just tender.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (457 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

In a heavy pot, saute the onions in the ghee till they are transparent.
Mix in all the steamed vegetables except the broccoli. Cover & cook for 6
to 8 minutes, stirring often. Add broccoli & cook for another 5 minutes.
Serve with bread.

"The Africa News Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Black Bean & Lentil Salad


Categories: Salads
Servings: 8

2 c Cooked black beans


2 c Cooked red lentils
1 ts Dry mustard
3 tb Minced garlic
1 tb Fresh parsley, minced
1/2 c Rice vinegar
Juice from 1 lemon
1 ts Salt
3 tb Olive oil
1 ts Crushed red peppers
1 sm Butterhead lettuce, torn
2 lg Red bell peppers, sliced
2 lg Red potatoes, cooked, sliced
1/2 c Grated carrots

Put legumes in separate bowls. Whisk together mustard, garlic, parsley,


vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly
between legumes. Marinate covered in the fridge for 1 hour.

Line salad plates with lettuce, top with peppers. Arrange small piles of
potatoes, carrots & legumes on each plate. Drizzle marinade over the
meal.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (458 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Spicy Bread


Categories: Breads, German
Servings: 1

300 g Flour, wheat


350 g Flour, rye
700 g Leaven
20 g Salt
20 g Yeast, fresh
300 cc Water, 40øC
10 g Herbs of Provence

Give the flour in a pot, mix well with herbes, add salt and yeast at
different ends of the pot, add water while stirring, add leaven. Knead well
during 5 min. Cover and let rest for 30 min. Knead well and form as you
like. Cover and let rest 60 min. til it doubled its volume. Bake in
preheated oven at 225øC for 70 min. You can use single herbs (e.g. thyme)
instead of h. of Provence. If you divide the paste in two parts the baking
time would be 50 min.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Cauliflower with Braised Tomatoes


Categories: Curries, Vegetables
Servings: 4

4 tb Ghee
1 ea 1" piece of ginger root
2 ea Green chilies, minced
1/2 ts Black mustard seeds
1 ts Cumin seeds
1 lg Caulflower into florets
1 tb Coriander
1/2 ts Turmeric
1 ts Salt
3 ea Diced toamtoes
1 ts Garam masala
3 tb Minced coriander

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (459 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Heat ghee in a large casserole. When hot, toss in the ginger, chilies,
mustard & cumin seeds. Fry till the mustard seeds start to pop. Stir in
the cauliflower, coriander, turmeric & salt. Stir fry for a couple of
minutes, till the cauliflower starts to turn brown. Then add the
tomatoes. Cover, reduce heat to low. Cook for 15 minutes, stirring
occasionally.

Remove the lid & stir fry for a few minutes till the liquid has
evaporated. Sprinkle with garam masala & coriander greens & serve.

Yamuna Devi, "The Art of Indian Vegetarian Cooking".

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Eggplant-Miso Saute with Bulgur


Categories: Main dish, Vegetarian
Servings: 4

1 1/2 c Bulgur
3 c Boiling water
1/4 c Miso
3 tb Water
1 tb Honey
2 ts Sesame oil
2 tb Safflower oil
1 md Eggplant, peeled & diced
1 ea Garlic clove
1 ts Minced fresh ginger
1/4 lb Pressed tofu, diced
1 bn Green onions, sliced
1/2 ts Hot red pepper flakes

Place bulgur in a heat-proof serving dish. Pour on boiling water & let
stand while preparing the other ingredients. Mix together miso, water,
honey & sesame oil. Set aside. Heat oil in a wok & saute eggplant for 5
minutes, stirring. Add garlic & ginger & saute for 2 minutes. Add tofu &
saute for 5 minutes. Add miso mixture & stir fry for 4 minutes. Add
onions & pepper flakes & cook till tender.

Pour off any excess water from the bulgur. Fluff with a fork & top with

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (460 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

eggplant. Serve immediately.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Eggplant in Ginger-Tamarind Sauce (Masala Vangi)


Categories: Indian, Vegetables, Vegan
Servings: 6

1 1/2-inch-round ball tamarind


1/4 c -Boiling water
1 lb Thin, long eggplant
3 tb Light vegetable oil
1 1/2 ts Minced garlic
2 ts Ground coriander
1/4 ts Ground cinnamon
1/8 ts Ground cloves
1/2 c Packed flaked coconut
-- fresh or canned,
-- unsweetened
1 ts Cayenne pepper (or more)
1/2 ts Coarse salt; or to taste
2 tb Unsulphured molasses
-OR- Brown sugar
1/2 ts Black mustard seeds

---------------------------GINGER-TAMARIND SAUCE---------------------------
-Tamarind residue from above
1/2 c -Boiling water
1/2 ts Cornstarch
1 tb Shredded fresh ginger

Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let
it soak for 30 minutes. Mash the pulp and extract as much juice from it
as possible. Pour all liquid into a bowl, and save the fibrous residue
for making the sauce.

Slit the eggplants lengthwise to within 3/4 inch of the stem end so that
each eggplant remains in one piece.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (461 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Measure out the spices and place them right next to the stove in separate
piles. Heat 2 tablespoons of the oil in a large frying pan or skillet
over medium-high heat for 1 minute. Add the garlic and fry for 30
seconds. Add the coriander, cinnamon, and cloves; fry for 15 more
seconds. Stir in the coconut and cayenne pepper; continue frying,
stirring, until lightly toasted (about 2 minutes). Turn off the heat and
stir in the salt, tamarind liquid, and molasses, and mix well.

Stuff the eggplants with the spicy coconut mixture. Secure them by
wrapping thread around them.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat.
When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may
spatter and fly all over. When the seeds stop spattering, add the
eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4
minutes. Reduce heat to medium or medium low and cook them, covered, for
10 to 12 minutes or until they are soft and cooked through. Turn off
heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over
them, and serve immediately.

GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2


cup boiling water, and let soak for 30 minutes. Mash the residue and
extract as much tamarind essence as possible, squeezing it hard, into a
bowl. Discard the fibrous residue.

Put tamarind water in a nonmetallic pan along with cornstarch, mix well
and bring to a boil. Cook for 2 minutes. Turn off heat and stir in
ginger shreds.

Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.

Source: Classic Indian Vegetarian and Grain Cooking, by Julie Sahni


Typos by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Ginger Sauce (For Noodles)


Categories: Sauces, Vegetarian, Vegan, Pasta, Low-fat
Servings: 6

3 tb Vegetable oil

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (462 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 tb Rice vinegar
1 1/2 tb Low-sodium soy sauce
1 tb Oriental sesame oil
2 ts Minced peeled fresh ginger
2 Garlic cloves; minced
1 ts Sugar
1/2 ts Chili oil; -OR-
1/4 ts -Dried crushed red pepper
2 Green onions; thinly sliced
1 Carrot; peeled, shredded
1/2 Cucumber
-- peeled, seeded, chopped
1/4 c Chopped fresh cilantro

[Asian accents make this a perfect partner for Japanese noodles, such as
udon (use about 12 ounces, dry weight). Serve the finished pasta well
chilled.]

Whisk all ingredients to blend in large bowl. Refrigerate.

Source: Richard Sax and Marie Simmons - Bon Appetit, September 1991
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Hot Sichuan Tofu


Categories: Vegetarian, Vegan, Main dish
Servings: 6

-------------------------------SAUCE MIXTURE-------------------------------
1 tb Cornstarch
2 ts Sugar
2 Garlic cloves (or more)
-- minced
1 tb Hot Bean Paste
1 tb Sherry
1/2 ts Sichuan Peppercorn powder
-- (amount may be doubled)
1 tb Red hot pepper oil (or more)
3 tb Vinegar
1 tb Soy sauce

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (463 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Salt & pepper; to taste

-----------------------------OTHER INGREDIENTS-----------------------------
1 lb Tofu (firm or soft); diced
1 tb Soy sauce
2 tb Corn or canola oil
1 tb Minced ginger root
1/4 lb Fresh mushrooms; chopped
1/4 c Water chestnuts, chopped
3 Green onions (or more)
-- minced

Mix sauce ingredients together in a small bowl. Set aside.

Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1
tablespoon soy sauce; stir gently and occasionally for 2 minutes.

Add chopped mushrooms and water chestnuts; stir gently for 2 minutes.

Add minced green onions and sauce mixture and stir for 1 minute. Serve
hot.

Per serving:
Calories: 153 Fat: 11 gm (saturated fat = 8%)
Carbohydrates: 8 gm Cholesterol: 0 mg
Protein: 8 gm Sodium: 237 mg
Fiber: 2 gm Calcium: 95 mg

Source: Nutritional Cooking with Tofu, by Christine Y.C. Liu, M.P.H.


Typos by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Lentil Stew (Yemiser W'et)


Categories: Main dish, Ethiopian, Vegetarian
Servings: 8

1 c Lentils
1 c Onions, chopped
2 ea Garlic cloves, chopped
1/4 c Ghee

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (464 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Berbere
1 ts Ground cumin
1 tb Sweet Hungarian paprika
2 c Tomatoes, chopped
1/4 c Tomato paste
1 c Vegetable stock
1 c Green peas, fresh or frozen
Salt & pepper

Rinse & cook lentils. when done, drain & set aside. Reserve stock for
later in the recipe.

Saute onions & garlic in the ghee till onions are just translucent. Add
berbere, cumin & paprika. Saute for a few minutes longer, stirring
occasionally to prevent anything from burning. Mix in tomatoes & tomato
paste. Simmer 10 minutes. Add stock & continue simmering.

When lentils are cooked, mix them into the saute. Add green peas & cook
another 5 minutes. Add salt & pepper to taste.

Serve with Injera bread or pita bread.

"Sundays at Moosewood Restaurant"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Mixed Vegetable Stew (Yetakelt W'et)


Categories: Main dish, Ethiopian, Vegetarian
Servings: 4

1 c Finely chopped onions


2 ea Garlic cloves, pressed
1 tb Berbere
1 tb Hungarian paprika
1/4 c Ghee
1 c Green beans, sliced
1 c Carrots, chopped
1 c Potatoes, cubed
1 c Tomatoes, chopped
1/4 c Tomato paste
2 c Vegetable stock

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (465 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Salt & pepper


1/4 c Fresh parsley

Saute onions, garlic, berbere & paprika in ghee for 2 minutes. Add beans,
carrots & potatoes. Saute for 10 minutes, stirring occasionally to
prevent burning. Add tomatoes, tomato paste & stock. Bring to a boil,
cover & simmer for 15 minutes or until the vegetables are tender.

Add salt & pepper to taste & mix in the parsley.

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Spinach


Categories: Main dish, Indian, Vegetarian
Servings: 6

3 lb Chopped fresh spinach


3 md Turnips, cubed
2 c Water
1/4 c Ghee
1 tb Black mustard seeds
1 lg Onion, chopepd
6 ea Garlic cloves, chopped
1 ea 1" piece ginger, chopped
1 ts Turmeric
1/2 ts Red chilies
1 tb Garam masala
Salt

Boil spinach & turnips in water for 12 to 15 minutes. remove & set in a
bowl. Mash with a fork. Rinse the pot & heat the ghee. Add mustard
seeds & a few seconds later add the onion, garlic & ginger. Cook til lthe
onion is browned. Add turmeric, chili, garam masala & salt. Stir in the
mashed vegetables. Cover & simmer for 5 minutes until all the liquid has
evaporated, stirring occasionally. Serve.

Rani, "Feast of India"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (466 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Stewed Cauliflower & Potatoes


Categories: Indian, Vegetables, Side dish
Servings: 4

1/4 c Vegetable oil


1 md Onion, chopped
2 lg Potatoes, cubed
1 ts Cayenne
1/4 c Lemon juice
1 ts Salt
1/4 ts Turmeric
1 md Cauliflower, cut into floret
1 ea Green chili, seeded, sliced
1 ea Dry red chili, seeded, crush

Heat oil in large pot over medium low heat. Add onion & cook till it
turns brown, stirring occasionally. Stir in potatoes & cook till they
begin to brown. Stir frequently. Add cayenne, lemon, salt & turmeric.
Cook for 2 to 3 minutes. Add cauliflower & chilies & stir well. Add
about 1/4 c water. Continue to cook till the vegetables are tender,
adding more water if necessary.

Adapted from Ismail Merchant, "Indian Cuisine"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Szechuan Tofu


Categories: Main dish, Chinese, Vegetarian
Servings: 4

24 oz Soft tofu
2 tb Oil
1 ts Minced fresh ginger
1 ea Garlic clove, minced
3 tb Chopped scallions
1 tb Szechuan hot bean paste
1 tb Tamari
1/2 ts Salt

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (467 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Sugar
1/2 c Stock
1/2 tb Cornstarch dissolved in 2
-- tb water
1 ts Sesame oil
2 dr Hot chili oil
1/4 ts Szechuan peppercorn powder

Drain & rinse tofu. Drain again. Cut into 1 inch square pieces. Set wok
over high flame & add oil. When hot, add ginger, garlic & 2 tb scallions,
cook for 30 seconds. Add hot bean paste & tofu. Stir gently. Add tamari,
salt, sugar & stock, bring to a full boil. Thicken with cornstarch. Add
sesame oil, chili oil & peppercorn powder. Sprinkle with remaining
scallions & serve with brown rice.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spicy Tofu Pate


Categories: Vegetarian, Vegan
Servings: 4

1 lb Tofu (fresh)
1/4 c Whole wheat flour
1/4 c Cornmeal
1/2 c Wheat germ
1/4 c Vegetable oil
2 tb Soy sauce
1 ts Molasses
1/2 ts Ground fennel
1 Garlic clove; -OR-
2 ts -Garlic powder
1/4 ts Savory
1/4 ts Powdered sage
1/2 ts Allspice
2 ts Oregano
2 ts Dijon mustard, more to taste
-(or any prepared mustard)

Mash tofu in a large bowl. Add remaining ingredients, mix well

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (468 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

with fork or by hand. Pack into small oiled casserole dish; cover
with two or three paper towels. Steam 25 to 35 minutes on a rack
inside a covered pot with water on stove or in a pan of water in
the oven at 375 degrees.
Top will brown slightly. Cool before removing from dish. Steaming
blends flavors. Stores up to two weeks in fridge. Makes 2.5 cups.

JTK's notes: I accidently used wheat bran instead of germ, and it still
worked (kind of dry, though). I made this in a 2-qt. porcelain souffle
dish,
which it filled approx. 2/3. I didn't have savory so I substituted fresh
thyme. As usual, I added more garlic & hot sauce. Mash tofu very well, or
you will have lots of tofu lumps --- I think I might try blending this in
the
food processor next time, to avoid this problem. This was enough for
maybe 4 days of lunches for me (pate on 4-5 Wasa breads/rice cakes per
day).

(vegan) --- from the net, don't know authorship (sorry).

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spinach & Leek Soup


Categories: Chinese, Soups, Appetizers
Servings: 4

1 1/2 tb Peanut oil


2 ea Garlic cloves, minced
2 lg Leeks, sliced
1 md Carrot, sliced very thinly
-- into matchsticks
10 oz Fresh spinach, washed &
-- stemmed
1/2 c Canned water chestnuts,
-- drained, rinsed, sliced
6 c Vegetable stock
2 tb Tamari
1 tb Rice vinegar
Salt & pepper
Strips of 5-spice tofu

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (469 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil &
swirl to coat. Add garlic, leeks, carrots & lower to a simmer & cook,
covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to
high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat
to medium. Add warmed stock, tamari & rice vinegar. Season to taste.

Heat through but do not boil. Serve immediately, garnished with tofu
strips.

"Sundays at Moosewood Restaurant Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spinach & Lentil Soup


Categories: Greek, Soups, Appetizers, Vegetarian
Servings: 4

1 lb Spinach, washed & drained


1 c Lentils
A few bay leaves
3 tb Olive oil
1 bn Green onions, sliced
2 ea Garlic cloves, chopped
1/2 ts Cumin powder
1/2 ts Salt
1 pn Black pepper
Water/stock as required

Chop the washed spinach. Boil lentils in 4 cups water with bay leaves
until they are soft. Heat oil in a pot & gently fry the green onions for
2 minutes. Add garlic & seasonings. Add spinach. Mix well & put in
cooked lentils. Add another pint of water or stock & cook for a further
15 minutes.

Jack Santa Maria, "Greek Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spinach Ball Curry

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (470 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Categories: Main dish, Indian, Vegetarian


Servings: 4

4 c Spinach
2 md Potatoes
1 c Chick pea flour
3 tb Soy milk or cream
1 ts Salt
1 pn Turmeric
1/2 ts Garam masala
1/2 ts Green mango powder
1/2 ts Cayenne
Ghee to deep fry
Dried coconut
1 1/4 c Gravy, see recipe
Chopped cilantro

Boil spinach & potatoes. Drain, peel potatoes & grind with the spinach.
Add chick pea flour & blend. Stir on milk or cream. Add salt, turmeric,
garam masala, mango powder (omit if you want) & cayenne. Mix together
till you have a smooth dough. pluck off small pieces & shape into a ball
or any other shape you might desire.

Heat sufficient ghee in a wok or deep skillet. Roll each ball in coconut
& deep fry till completely golden. Remove & place on a plate.

Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower
heat & cook for 10 minutes.

Garnish with coriander & serve.

Michael Pandya, "Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spinach Cooked in a Bihari Style


Categories: Vegetables, Vegetarian, Vegan, Indian
Servings: 4

1 1/2 lb Fresh spinach


- washed and trimmed

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (471 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Freshly grated fresh ginger


1 Garlic clove; mashed
1/2 ts Minced fresh hot green chili
-(very finely minced)
1/2 ts Salt
2 tb Very finely minced cilantro
2 tb Mustard oil

This dish, traditionally made with mixed greens such as spinach and
mustard, resembles an Italian pesto, though it is much thicker in
consistency. In place of olive oil, mustard oil is used, and apart from
the taste of the greens themselves, the other strong flavors include raw
garlic, raw ginger, green chilis, and cilantro. If you can't obtain the
pungent golden mustard oil which is called for in this recipe (available
in Chinese as well as Indian groceries), steep 1/2 teaspoon powdered dried
mustard in 2 tablespoons of vegetable oil.

In Northern India, this dish is eaten at room temperature for breakfast,


along with fried bread and tea. While raw garlic may seem alarming first
thing in the morning, Indians consider it a medicinal necessity, and many
swallow a crushed clove every day.

DIRECTIONS:
==========
Bring 4 quarts of water to a rolling boil in a large pot. Add spinach and
cook on high heat for 1 to 2 minutes, or until wilted. Drain, rinse under
cold water, and squeeze out as much liquid as you can easily.

Put spinach in food processor or blender with 2 tablespoons water and blend
until smooth. This will result in a fairly thick paste. Put in a serving
bowl.

Whisk together ginger, garlic, green chili, salt, cilantro, and oil. Pour
this dressing over the spinach and mix thoroughly.

Source: (C) 1981 Madhur Jaffrey


The Herb Companion - February/March 1993
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (472 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Spinach Mushroom Lasagna


Categories: Vegetarian, Main dish, Pasta
Servings: 9

1 lb Firm tofu
1 ts Salt
4 tb Lemon juice
2 tb Vegetable oil
2 1/2 tb Tahini
1 tb Light miso
1 1/2 tb Olive oil
1 lg Onion, chopped
2 lg Garlic cloves, pressed
Black pepper to taste
1 ts Nutmeg
2 ts Tarragon
2 ts Dill
8 oz Mushrooms
8 oz Spinach
1/2 c Fresh parsley
4 tb Breadcrumbs, toasted
1/2 c Walnuts
4 c Tomato sauce
9 ea Lasagna noodles, al dente

Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini &
miso. Blend till thoroughly smooth. Set aside.

Heat olive oil. Add onion & saute till translucent. Add garlic, pepper,
nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in
chopped spinach & parsley. Saute very briefly. Remove from heat. Add
the saute to tofu mixture. Blend briefly. Be sure to maintain the
texture.

Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish.
Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated.
Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato
sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu
mixture on the noodles. Repeat a second layer. Then top with remaining
walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top,

Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for
20 to 30 minutes before slicing.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (473 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spinach Mushroom Pie


Categories: Main dish, Vegetarian
Servings: 8

1 tb Dry yeast
1 c Warm water
1/2 ts Sugar
1 tb Oil
3 c White flour
1/2 ts Salt
1 c TVP granules or flakes
7/8 c Boiling water
1 ts Oregano
1 ts Basil
1/2 ts Fennel seeds
1 tb Olive oil
2 c Sliced mushrooms
10 oz Box frozen, chopped spinach,
-- thawed & drained
6 oz Can tomato paste
1/4 c Water
Soymilk or oil for brushing
-- top crust

DOUGH: In a large bowl, mix together yeast, water & sugar. Let stand for
5 minutes. Add oil, flour & salt. Knead about 5 minutes into a smooth,
elastic ball of dough. Cover & let rise till doubled in size. Punch down.
Roll out 2/3 of the dough into a 12 inch circle & fit it into a 10 inch
springform pan, patting it up the sides. Set aside. Reserve the remaining
dough.

FILING: Mix together the TVP, boiling water, oregano, basil & fennel. In
a large skillet, heat olive oil. Saute TVP mixture for a few minutes.
Stir in mushrooms, spinach, tomato paste & water. Heat through.

Prejeat oven to 375F. Spread filling onto the dough. Roll remaining

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (474 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

dough into a 10 inch circle & cut into 8 wedges. Arrange the wedges on
top of the filling, overlapping slightly, sealing the wide ends to the
bottom crust. Brush the top with a little soymilk. Bake for 30 to 35
minutes.

"Vegetarian Times" February, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spinach Puree


Categories: Vegetarian, Main dish, Pasta
Servings: 1

1 lb Fresh spinach, cleaned


1/4 c Water
1/2 ts Salt
1 md Garlic clove, minced
1 ea Black pepper to taste

Cook the spinach without added water in a covered pot fro just a few
minutes - until tender & very bright green.

Transfer to a blender & with 1/4 cup water, puree till very smooth. Place
in a small bowl. Thin to desired consistency & season with garlic, salt &
pepper. Serve on cold pasta or on hot baked potatoes.

"Vegetarian Times" April, 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Spinach Salad


Categories: Salads, Vegetables, Vegetarian, Mark's
Servings: 4

6 c Torn fresh spinach


1 lg Seedless orange, peeled &
-- roughly chopped
1/4 c Chopped green onions
1/2 c Sliced mushrooms

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (475 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Lemon juice
3 tb Olive oil
1/4 ts Salt
1/4 ts Black pepper
3/4 c Toasted slivered almonds

Place spinach in a large salad bowl. Add orange, mushrooms & onions. Mix
together lemon juice, oil, garlic powder, salt & pepper. Ensure it is
well mixed. Pour over salad & add almonds. Toss gently.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Split Pea Soup


Categories: Soups, Vegetarian, Appetizers
Servings: 4

4 oz Yellow split peas


1 md Onion, chopped
1 ea Garlic clove, chopped
1 tb Oil
1 lg Potato, diced
2 ea Celery stalks, chopped
1 ts Caraway seed
1/4 ts Ground mace
1 ea Bay leaf
900 ml Stock
Salt & pepper

Steep split peas in hot water for an hour then drain. Fry onion & garlic
in soup pot for 4 minutes. Add the rest of the vegetables plus the peas,
the caraway seed, the bay leaf & the mace. Cook for 5 to 6 minutes,
stirring occasionally. Add most of the stock. Bring to a boil, reduce
heat & simmer for 40 minutes. Remove the bay leaf & allow to cool
slightly. Blend till smooth. Reheat before serving, but don't boil.

Sarah Brown's "Vegetarian Cookbook"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (476 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sprout, Bean & Vegetable Stew


Categories: Main dish, Indian, Vegetarian
Servings: 4

1 c Yellow lentils
1/3 ts Turmeric
1 lb Brussels sprouts
1/4 lb Green beans, sliced
1 tb Tamarind paste
3 tb Light vegetable oil
3/4 ts Black mustard seeds
1/4 ts Fenugreek seeds
2 ts Chopped garlic
1 tb Sambaar powder
2 ts Salt
2 tb Coriander leaves, chopped

Wash lentils. Put in a large pot with turmeric & 4 cups of water. Bring
to a boil, reduce heat & simmer, partially covered, for 30 minutes. Add
another 3/4 cups water & continue to simmer for another 30 minutes. Stir
often to prevent burning. You should have a stiff puree. Set aside.

While lentils are cooking, wash vegetables & dry. Prepare sprouts as you
would for any cooking. Heat oil in a deep saucepan & when very hot, add
mustard seeds. After 15 seconds, add fenugreek. Then add garlic &
sambaar powder. Stir for a moment & add sprouts & beans. Fry the
vegetables, turning & tossing them for 2 to 3 minutes. Add tamarind
paste, salt & 1/4 cup warm water. Reduce heat & cook, covered, for 20
minutes. Add lentils to the vegetables. Cook for another 10 to 15
minutes, or until the vegetables are completely cooked. Stir in coriander
& serve with plain cooked rice.

Julie Sahni, "Classic Indian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stewed Eggplant


Categories: Indian, Vegetables, Side dish
Servings: 4

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (477 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Vegetable oil


1 md Onion, chopped
4 ea Bay leaves crumbled
1 lg Eggplant
1/2 ts Chili powder
1/2 ts Salt
1 3/4 c Canned tomatoes
2 tb Red wine vinegar
1/2 ts Caraway seeds, bruised
1/4 c Lemon juice

Heat oil in a skillet, add onion & bay leaves & cook 4 to 5 minutes,
stirring occasionally. Meanwhile, peel the eggplant, slice it then dice.
Add pieces to skillet. Add rest of the ingredients. Raise heat till
mixture begins to simmer then cover, reduce heat & simmer 20 minutes til
the eggplant is very tender.

Ismail Merchant, "Indian Cuisine"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stir Fry with Black Bean Sauce


Categories: Main dish, Vegetarian
Servings: 2

2 tb Fermented black beans


1 tb Minced garlic
1 tb Grated ginger root
1/4 c Sherry/vegetable stock
1/3 c Thinly sliced onions
1 ea Garlic clove, minced
1/2 c Sliced bok choy
1/2 c Julienned red pepper
1 c Napa cabbage, sliced
1 ts Honey
1 ts Tamari sauce
1 ts Cornstarch & 2 ts water
1 c Cooked brown rice

SAUCE: Mash together the beans, garlic & ginger root in a mortar &

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (478 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

pestle. Set aside.

STIR FRY: In a wok, heat sherry/stock to simmering. Add onion & stir for
3 minutes. Add garlic, bok choy, pepper & cabbage. Cover & steam for 5
minutes. Add honey, tamari & dissolved cornstarch. Cook & stir till sauce
thickens slightly. Remove from heat & stir in 1 tb black bean sauce.
Serve over rice.

"Vegetarian Times" September, 1990

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stir-Fried Vegetables with Tofu


Categories: Main dish, Vegetarian
Servings: 4

2 tb Sesame oil
2 md Green bell peppers, diced
1 lg Celery stalk, diagonally
-- sliced
2 ea Garlic cloves, minced
1 1/2 c Mung bean sprouts
2 bn Scallions, chopped
1/4 c Toasted sunflower seeds
1/4 c Dry sherry
2 tb Tamari
1/2 ts Grated ginger
3 ea Cakes of tofu, diced
Chinese noodles

Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry
over moderate heat till celery is half cooked. Add bean sprouts,
scallions & sunflower seeds. Stir fry just till sprouts are wilted. Rest
of the vegetables should be tender crisp.

Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve
over grains or noodles.

Nava Atlas, "Vegetariana"

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (479 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stir-Fried Bean Curd with Green Beans in Hot Sauce


Categories: Vegetarian, Vegan, Stir-fry
Servings: 4

12 oz Green beans
1 1/2 Cakes bean curd
3 Garlic cloves
3 1/2 tb Vegetable oil
1/2 ts Salt

-----------------------------------SAUCE-----------------------------------
1 tb Light soy sauce
1 tb Hoisin sauce
1/2 tb Yellow bean sauce (paste)
2 ts Chili sauce
2 ts Oil (Chinese chili oil opt.)
1 tb Tomato paste

Trim the green beans and cut each one in half. Boil them in ample water
for 2 minutes and drain well. Cut the bean curd into 3/4-inch cubes.
Crush and chop the garlic.

Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and
green beans. Stir-fry over medium heat for 2-1/2 minutes. Add the bean
curd pieces and turn them lightly with the beans for 1-1/2 minutes. Pour
in all the sauce ingredients. Turn and stir them together for 1 minute.
Cook and turn for 1-1/2 minutes and serve.

Serves 4-5 with rice and other dishes.

Source: New Chinese Vegetarian Cooking, by Kenneth Lo


Typos by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Strawberry & Apple Jam


Categories: Jams, Conserves, Fruits
Servings: 1

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (480 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

500 g Strawberries
3 lg Green apples
1/4 c Lemon juice
2 c Water
1 kg Sugar, warmed

Wash, hull & half the strawberries. Peel, core & quarter the apples. Ten
cut quarters into thin slices. Put all the ingredients, except the sugar,
into a large pot. Cover & bring to a boil. Simmer until the fruit is
tender. Add warmed sugar & stir till it has dissolved. Increase heat,
stirring frequently & cook till setting point is reached.

Remove from heat & let stand for 5 minutes. Pour into warm sterile jars &
seal.

Letts, "Jams, Pickles & Chutneys"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Strawberry Conserve


Categories: Jams, Conserves, Fruits
Servings: 1

500 g Strawberries
1 1/2 c Sugar

Wash & drain fruit, then remove stalks. Cover friuit with 1/2 cup of
sugar & stand overnight.

Strain liquid from strawberries. Place in pot, add remaining sugar & stir
over low heat for 10 minutes. Do not allow to boil. Add fruit & cook
till setting point is reached, about 20 to 30 minutes. Ladle into warm
sterile jars.

Letts "Jams, Pickles & Chutneys"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (481 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Strawberry Jam


Categories: Jams, Conserves, Fruits
Servings: 1

3 c Crushed strawberries
5 c White sugar
1 pk Certo crystals
1 c Water

Mix together fruit & sugar & let stand for one hour. Boil water & certo
crystals hard one minute. Add fruit & place in jars. Refrigerate.

"Our Best to you Recipes"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Strawberry Jam


Categories: Conserves, Jams, Fruits
Servings: 1

2 qt Fresh or frozen strawberries


-- unsweetened
1 qt White sugar

Thaw & mash strawberries. Add white sugar. Boil for 8 minutes in a laege
pot. Remove from stove & let cool. Stir & skim off any foam. Bottle in
sterilized jars.

"Our Best to You Recipes"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Strawberry Jam


Categories: Jams, Conserves
Servings: 1

2 qt Strawberries
5 1/2 c Sugar
Boiling water

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (482 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Wash & hull the berries. Place in a large pot. Cover with boiling water
& let stand for 3 minutes. Drain. Add 2 1/2 cups of water, boil hard for
3 minutes. Add remaining sugar & boil hard for another 3 minutes. Let
stand overnight, either in large bowls or platters. Ladle into serile
jars. Seal.

"From Our Parish Kitchens Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Strawberry Liqueur Jam


Categories: Jams, Conserves
Servings: 1

500 g Strawberries
1 md Green apple
Juice of 1 lime
1 3/4 c Sugar
2 tb Grand marnier

Wash & hull strawberries. Peel, core & finely chop apple. Add lime juice
& let stand covered for 30 minutes. Microwave the fruit & juice for 4
minutes on high. Add sugar, stir & microwave 35 minutes on high, stirring
every 10 minutes. Stand five minutes, pour into warm sterile jars. Seal.

Letts, "Jams, Pickles & Chutneys"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stuffed Cucumber Rings


Categories: Appetizers, Side dish, Vegetarian
Servings: 4

2 lg Eggplants
A little oil
1 oz Flaked almonds
1 sm Onion, finely chopped
1 Garlic clove, crushed

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (483 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Fresh parsley, chopped


Salt & pepper
1 Cucumber
1 Lettuce
1 lb Tomatoes, sliced
Lemon wedges
Parsley sprigs

Preheat oven to 400F/200C.

Slice eggplants in half & rub oil lightly over the skin. Place face down
on a greased tray & bake 1 hour. Leave to cool. Scoop out the insides &
blend with the almonds, onion, garlic & parsley. Season well & chill
thoroughly.

Cut cumcumber into 8 x 1 inch rounds. Scoop out the middle of each round
to form a small case, be careful not to cut all the way through. Either
leave the cases raw or blanch in boiling water for 5 minutes. Fill
cucumber chunks with the eggplant pate.

Line a serving platter with lettuce & edge this with tomato slices. Put
cucumber cases in the centre & garnish with lemon & parsley.

Sarah Brown, "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stuffed Eggplant


Categories: Main dish, Vegetarian, Mark's
Servings: 4

2 lg Eggplants
1/4 c Olive oil
1 lg Onion, diced
2 ea Garlic cloves, chopped
1 c Mushrooms, sliced
1 c Bulgur wheat
3/4 c Vegetable stock
1 ts Oregano
Salt & pepper

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (484 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Cut eggplants in half & scoop out pulp. Leave 1/2" skin. Place shells in
shallow baking dish. Dice pulp.

Saute onions in oil till tender, don't brown. Add cubed eggplant pulp &
cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes,
stirring often. Add stock & rest of the ingredients. Bring to a boil,
cover & simmer for 20 minutes or till moisture is absorbed.

Spoon into prepared shells. Drizzle a little more olive oil over the top
if desired & pour 1/2 c water into baking dish. Bake at 350F for 40
minutes.

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stuffed Green Peppers


Categories: Greek, Vegetarian
Servings: 4

6 ea Green peppers
1 c Olive oil
2 ea Onions, chopped
1 tb Parsley, chopped
1 ts Marjoram
2 ts Salt
1/2 ts Pepper
4 ea Tomatoes, chopped
2 c Cooked rice
2 tb Chopped walnuts

Wash peppers & cut off & retain the tops. Remove seed & pulp & discard.
Heat oil in a pan & gently fry the onion for 2 minutes. Sprinkle on the
herbs & salt & pepper. Add tomatoes & fry together for 2 minutes. Add
cooked rice & nuts & fry together for 2 minutes.

Fill each pepper with the cooked filling. Place on a baking sheet & put
on the caps. Pour a little oil on each & bake at 375F until the peppers
are browned.

Jack Santa Maria, "Greek Vegetarian Cookery"

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (485 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stuffed Grape Leaves


Categories: Vegetarian, Main dish, Appetizers, Vegan
Servings: 6

2 tb Olive oil
1 md Onion, finely chopped
5 c Chopped mushrooms
1 tb Dried parsley or to taste
1/4 ts Black pepper or to taste
1/8 ts Cayenne pepper or to taste
1/4 ts Turmeric or to taste
1 c Cooked yellow split peas
2 c Cooked white or brown rice
1 16-oz jar grape leaves
1 c Water

In a skillet, heat oil and saute onion and mushrooms until soft. Add
parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven
to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep
stuffed leaves from sticking and burning. Place 1 heaping tablespoon of
rice mixture (more or less depending on size of leaf) in the center of a
grape leaf. Fold in sides, then roll leaf from stem to tip. Place in
casserole. Repeat procedure with remaining grape leaves until rice mixture
is used up. Pour water in bottom of dish (to prevent sticking and drying
out). Bake for 25 minutes. Serves 12 as an appetizer, 6 as an entree. Per
appetizer serving: 91 cal.; 3g prot.; 2.5g fat; 14g carb.; 0 chol.; 94mg
sod. From _Vegetarian Times_, March 1992

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stuffed Grape Leaves - Yalanchi Sarma


Categories: California, Vegetarian, Vegan
Servings: 4

1 qt Water
8 oz Preserved grape leaves

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (486 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

- stems removed
1 c Cooked rice
1 md Onion; grated
2 tb Fresh parsley, minced
2 Tomatoes; finely chopped
1 ts Dried mint
1/2 ts Allspice
1 Garlic clove; minced
1 Lemon, juiced
-water (as needed)

In a medium saucepan place the water and bring it to a boil. Remove the
pan from the heat and add the grape leaves. Let the grape leaves sit in
the hot water for 10 minutes. Remove them from the water and set them
aside.

In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried
mint, allspice, and garlic. Mix the ingredients together well. Let the
mixture sit for 2 hours.

In the center of each grape leaf place a small amount of the rice mixture.
Fold the bottom of the grape leaf up and the sides over. Roll the grape
leaf up.

Line the bottom of a large saucepan with some of the grape leaves. Place
the rolled grape leaves on top, seam side down, so that they are tightly
packed.

Sprinkle on the lemon juice. Add enough water to cover the rolled grape
leaves. Place an oven-proof plate on top of the rolled grape leaves to
press them down. Cover the pot and bring the liquid to a boil over high
heat. Reduce the heat to low and simmer the rolled grape leaves for 45 to
60 minutes, or until most of the water is absorbed. Let them sit for 1
hour before serving.

Source: Papa Garo's - Redondo Beach, California


"Southern California Beach Recipe" by Joan and Carl Stromquist
ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (487 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Stuffed Mushrooms


Categories: Appetizers, Vegetarian
Servings: 1

8 lg Mushrooms
3 tb Olive oil
3/4 lb Tomatoes, peeled & finely
-- chopped
1 ea Garlic clove, crushed
1 bn Scallions, thinly sliced
3 tb Chopped fresh chives
Salt & pepper to taste
1/2 tb Lemon juice

Pre-heat oven to 350F. Wipe mushrooms clean. Remove stems & save for
another use. Lightly oil baking sheet with 2 tb oil & lay mushrooms on
it stalk side up. Pour 1/2 ts olive oil over each one & bake for 20
minutes. Remove from oven & set aside to cool.

Combine tomatoes, garlic & scallions on a chopping board & chop unil
reduced to a puree. Put in a bowl & stir on the chives & salt & pepper.
Stir in the rest of the oilve oil & lemon juice. Fill each mushroom cap &
serve.

"Vegetarian Times" December, 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stuffed Mushroom Caps


Categories: Appetizers, Vegetarian, Vegan
Servings: 10

10 lg Mushrooms
1 ts Cold-pressed olive oil
1/4 Onion; finely chopped
3 lg Garlic cloves
- finely chopped
1/4 ts Basil
1/4 ts Oregano
1 tb Fresh parsley, chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (488 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 sl Whole wheat bread


-made into crumbs in blender
1/8 ts Pepper
1 tb Natural soy sauce
1 tb Sherry

1. Preheat the oven to 350 F. Gently clean the mushrooms with a damp
cloth. Remove the stems and chop them finely.

2. Heat the oil (or water) in a skillet. Add the onion and cook until
golden. Add the garlic and cook 1 minute more. Add the chopped mushroom
stems, basil, oregano, and parsley, and cook 5 minutes, stirring,
occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and
heat, stirring for 2 minutes. Add additional salt and pepper if needed.

3. Place the mushroom caps, open side up, in a lightly oiled baking dish.
Fill each cap with the bread crumb mixture, forming a mound with your
fingers.

4. Bake for 15 minutes and serve hot.

"The High Road to Health" by Lindsey Wagner and Ariane Spade.

FROM: LISA DEBOVSKI (NDTK86B)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stuffed Okra


Categories: Vegetables, Curries
Servings: 6

1 1/2 lb Fresh okra, washed & dried


2 tb Whole coriander seeds,
- coarsely crushed
1 tb Whole cumin seeds
- coarsely crushed
2 ts Fennel seeds
1/2 ts Black pepper
1 tb Garam masala
1/4 ts Cayenne
1/8 ts Asafetida

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (489 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Turmeric
1 tb Ground almonds
1/2 tb Lemon juice
5 tb Ghee
1/2 ts Salt

Slice the stems off the okra & the very tip at the other end. Slit each
pod lengthwise, leaving 1/4-inch unslit at both ends. Be careful not to
cut the pods completely in half.

Combine the crushed coriander, cumin & fennel seeds with the balck pepper,
garam masala, cayenne, asafetida, almonds, lemon juice & 2 tb of ghee.
Blend well, using your fingers if necessary till you have a dry oatmeal
type texture.

Using a butter knife, put about a 1/4 ts of the stuffing into each okra
pod, then press the edges closed & set aside covered till you are ready to
cook.

Place the rest of the ghee in a large skillet & heat till hot. Add the
stuffed okra pods & spread out in one layer. Keeping the heat moderate,
cook for 5 minutes, covered. Gently turn the okra to ensure even cooking.
Continue this for 20 to 25 minutes or until the okra is completely cooked.

Place the okra on paper towels & toss with salt. Serve piping hot.

Yamuna Devi, "The Art of Indian Vegetarian Cooking"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Stuffed Zucchini


Categories: Vegetarian, Vegan, Main dish
Servings: 6

6 md Zucchini
1 lb Firm tofu
1/4 c Soy sauce
2 tb Peanut butter
4 tb Oil
1 c Chopped onions
1 c Chopped celery

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (490 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 1/2 c Sliced mushrooms


2 Cloves garlic, minced
1/2 c Whole grain bread crumbs
1/2 ts Oregano
1/2 ts Basil
1 sm Bay leaf
1 ts Salt
2 ts Sugar
1/4 ts Black pepper

Steam the zucchini for 5 minutes; cut in half and scoop out seeds. Cube the
tofu and marinate for 2 hours in the soy sauce and peanut butter. Fry in 2
T oil until browned. Add 2 T oil to another pan and saute the onions,
celery, mushrooms, the chopped zucchini pulp, and 1 clove garlic. Add the
bread crumbs and marinated tofu and stuff mixture into zucchini shells.
Simmer the remaining ingredients and 4 cups water for 10 minutes and pour
over zucchini shells.

Bake at 350 degrees for 25 minutes.

From _Favorite Vegetarian Recipes_, from the Society for Texas Animal
Rights

DEEANNE [EatMoVeggies] at 19:13 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sunny Splits Soup


Categories: Soups, Vegetarian, Vegan
Servings: 6

1/2 c Green split peas


1/2 c Yellow split peas
1/2 c Red lentils
6 c -Water
1/2 ts Caraway seeds
1 Onion
2 Celery stalks; sliced
3 Carrots; sliced
3 md Sunchokes; cut in 1" chunks
-(Jerusalem Artichokes)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (491 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Salt
Black pepper; to taste

Rinse peas and lentils. Soak beans in 6 cups water up to 8 hours.


Using the same soaking water, bring the beans to a boil and skim off any
foam that accumulates. Add caraway, onion, celery, carrots. Reduce
heat and simmer, covered, for 40 minutes. Add the sunchokes, and salt
and pepper to taste. Simmer an additional 10 minutes until sunchokes are
crisp-tender.

Nutritional Information Per Serving: Protein - 14 grams (25%);


Carbohydrates - 39.5 grams (72%); Fat - .5 grams (3%); Calories - 212;
Sodium - 213 mg.; Cholesterol - 0 mg. Exchanges: 2 starch/bread, 2 veg.

These recipes are from the back of "The Whole Story" a publication of
the Whole Foods Market... (March/April Issue)

Shared by Linda Martin

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Super Sweet and Sour Tempeh


Categories: Main dish, Vegetarian
Servings: 4

----------TEMPEH------------
1/2 c Water
2 ts Salt
1/2 ts Coriander, ground
1 ea Garlic clove, minced
1 pk Tempeh, cubed
1/4 c Cornstarch
Oil for deep frying
-----Sweet & Sour Sauce-----
1 tb Oil
1 ea Onion, chopped
1 1/4 c Water
2 1/2 tb Honey
4 ts Soy sauce
1 tb White vinegar
1 tb Tahini

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (492 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Grated ginger


1 ea Green onion, sliced
2 tb Cornstarch

Mix water*, salt (reduce if you want), coriander & garlic in a bowl. Dip
tempeh chunks into bowl & then coat with cornstarch. Deep fry in hot oil
till golden brown. Drain on paper towels & set aside.

SAUCE: Heat oil in skillet & saute onion for 4 to 5 minutes. Add water,
honey, soy sauce, vinegar, tahini, ginger & green onion. Bring to a boil.
Dissolve cornstarch in 2 tb water & stir into sauce. Stir till thickened.
Place tempeh chunks into the sauce & cook briefly over low heat till
heated through. Serve over rice or pasta. Great hot or cold.

* I usually save the mixture that I've used to dip the tempeh chunks & add
enough water to make up to 1/2 cup.

Adapted from Frances Moore Lappe, "Diet for a Small Planet".

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sweet & Sour Lentils with Brown Rice


Categories: Main dish, Vegetarian
Servings: 4

1/2 c Dry lentils


3 c Water
2 tb Vinegar
2 tb Honey
1 tb Tamari
1/2 ts Grated ginger
1/2 c Water
1 ts Cornstarch
1 sm Onion, sliced
2 tb Oil
4 ea Celery sliced diagonally

Bring water to a boil & cook lentils for 25 minutes. Drain & set aside.
combine vinegar, honey, tamari, ginger & water. Bring to a boil. mix
cornstarch with a little water & add to sauce. Saute onion in oil till
soft. Add pieces of celery & cook for 5 minutes over medium heat. Add

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (493 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

lentils, mix well. Add sauce, simmer 5 minutes. Serve over rice.

"Vegetarian Times Cookbook"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sweet and Sour Red Cabbage


Categories: Vegetables, Untested
Servings: 8

3 lb Red cabbage core and shred


1/4 c Vegetable oil
1/3 c Tamari soy sauce
1 ts Ground ginger
4 Minced garlic cloves
1/3 c Cider vinegar
3 tb Honey
1/2 ts Pepper

In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to


4 minutes, stirring to coat well with oil. Add remaining ingredients.
Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until
tender.

Source Unknown

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sweet Pickled Carrots


Categories: Pickles, Vegetables, Gifts
Servings: 3

2 lb Carrots; peeled
1 c Sugar
2 c Vinegar
1 1/2 c Water
1 ts Salt
1 Cinnamon stick
1 tb Mixed pickling spice

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (494 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Serve these sweet-and-sour nibbles as cocktail food or give jars of them to


friends.

Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into
3-inch-long sticks and pack upright in small hot sterilized jars. Combine
sugar, vinegar, water and salt in saucepan. Tie cinnamon stick and pickling
spice in cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes.
Fill jars with boiling syrup, leaving 1/2-inch head space. Adjust lids and
process in boiling water bath 30 minutes.

(C) 1992 The Los Angeles Times

Posted by Karen Mintzias in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sweet Potato Pie


Categories: Vegetarian, Main dish, Pies
Servings: 8

1 ea 9" pie crust


4 md Sweet potatoes
2/3 c Water or soy milk
1 1/2 tb White miso
1 tb Cornstarch
1 pn Cardamom
1 pn Cinnamon
1 pn Nutmeg
1 pn Ginger
1/4 c Walnut halves

Prepare pie crust & set aside.

Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan,
brush skins with some olive oil & bake for 1 1/2 hours till very soft.
Cool & then peel. Mash & add the rest of the ingredients. Blend till the
mixture has a creamy consistency.

Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts.
Bake for 1 hour.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (495 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Chill or cool to room temperature before serving.

Variation. Add 1 to 2 cups cooked chick peas to the sweet potato before
cooking the pie. Ensure they rae well mashed.

"Vegetarian Times" October, 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Sweet Potato Soup


Categories: Soups, Vegetarian, Appetizers
Servings: 6

1 1/4 lb Sweet potato, diced, peeled


3 Carrots, chopped
1 lg Celery stalk, chopped
1 Bay leaf
6 c Water
2 tb Lemon juice
1 ts Hungarian sweet paprika

Put all vegetables with the bay leaf in a soup pot. Add water & bring to
a boil. Simmer for about one hour. Stir occasionally.

Just befroe serving, add lemon juice & paprika. Remove bay leaf.

Joel Rapp, "Mother Earth's Vegetarian Feasts"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Syrian Noodles with Lentils


Categories: Main dish, Vegetarian, Middle east
Servings: 6

2 tb Vegetable oil
1 ea Onion, chopped
3 ea Garlic cloves, pressed
2 ts Roasted cumin seeds, ground

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (496 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Roasted coriander, ground


2 sm Cayenne peppers
2 c Lentils, washed
1 ea Bay leaf
7 c Water
Salt & pepper
4 oz Broken vermicelli

Heat oil in a large casserole. Saute onion & garlic until the onion is
tender. Add cumin & coriander. Saute for another minute over medium
heat.

Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt
& pepper to taste, cover, reduce heat & simmer for 45 minutes. Simmer
only until the lentils are just tender. Adjust seasonings.

Just before serving, bring back to a simmer & add the noodles. Cook until
al dente, about 4 to 10 minutes. Serve at once in bowls.

In place of vermicelli, use wholewheat spaghetti noodles or macaroni.

Martha Rose Shulman, "Spicy Vegetarian Feasts"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tabouleh (Burghul and Parsley Salad)


Categories: Lebanese, Salads, Grains, Vegetarian, Vegan
Servings: 6

3/4 c Fine burghul


2 c Cold water
2 c Chopped parsley
1/2 c Finely chopped spring onions
1/4 c Finely chopped mint
1/4 c Olive oil
2 tb Lemon juice
1 1/2 ts Salt
1/2 ts Freshly ground black pepper
2 Firm ripe tomatoes
Crisp lettuce leaves
1/4 c Lemon juice; mixed with:

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (497 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 ts Salt

Place burghul in a bowl and cover with the cold water. Leave to soak for
30 minutes. Drain through a fine sieve, pressing with back of a spoon to
extract moisture. Spread onto a cloth and leave to dry further.

Meanwhile, prepare parsley. Wash well, shake off excess moisture and
remove thick stalks. Wrap in a tea towel and place in refrigerator to
crisp and dry.

Put burghul into a mixing bowl and add spring onions. Squeeze mixture
with hand so that burghul absorbs onion flavour.

Chop parsley fairly coarsley, measure and add to burghul with mint.

Beat olive oil with lemon juice and stir in salt and pepper. Add to salad
and toss well.

Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover
and chill for at least 1 hour before serving.

Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt
mixture is served in a jug so that it may be added according to individual
taste.

Serves 6-8

Source: The Complete Middle East Cookbook, by Tess Mallos


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tabouli Herb Salad


Categories: California, Appetizers, Salads, Vegetarian, Vegan
Servings: 4

4 tb Olive oil
3 Lemons, juiced
Salt (to taste)
Pepper (to taste)
2/3 c #1 bulgur

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (498 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-(the finest grain possible)


1 1/2 bn Parsley; finely chopped
2 tb Fresh mint, chopped
2 Garlic cloves; minced
2 Tomatoes; finely chopped
1 bn Scallions; minced
1/2 Onion; grated
1 Green bell pepper; seeded
- and finely chopped
1/2 Head romaine lettuce,
- washed, dried, and
- leaves separated.

In a small bowl place the olive oil, lemon juice, salt and pepper. Whisk
the ingredients together. Set the dressing aside.

Place the bulgur in a strainer and rinse it with cold water. Squeeze out
the excess water.

In a medium bowl place the bulgur, parsley, mint, garlic, tomatoes,


scallions, onions, and green bell peppers. Toss the ingredients together
well.

Add the dressing and toss it in well.

On each individual serving plate, arrange the romaine lettuce. Place the
bulgur salad on top.

Source: Papa Garo's - Redondo Beach, California


"Southern California Beach Recipe" by Joan and Carl Stromquist
ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tahini Sauce


Categories: Sauces, Vegan
Servings: 4

2 Garlic cloves
1/4 c Tahini (sesame seed paste)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (499 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

4 tb Lemon juice
1/2 ts Salt
4 tb -Cold water

Process the above in a blender.

From: ded@kps.se (David Edwards /DP)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tameya (Broad Bean Patties)


Categories: Egyptian, Main dish, Vegetarian, Vegan
Servings: 10

2 c Dried broad beans


1 c Chopped spring onions
1/4 c Chopped parsley
2 tb Chopped coriander leaves
3 Garlic cloves
1 1/2 ts Salt
Freshly ground black pepper
1/4 ts Hot chili pepper
1/4 ts Bicarbonate of soda
Sesame seeds, optional
Oil for deep frying

Place beans in a bowl and cover well with cold water. Leave to soak for 2
days, changing water 2 or 3 times.

Drain beans and remove skins by pressing each firmly with fingers. Bean
should pop out, otherwise tear skin with fingernail then squeeze.

Pass cleaned beans through food grinder using fine screen. Combine with
spring onion, parsley, coriander, garlic, salt, peppers and soda. Pass
through grinder twice more, then knead to a paste. Let mixture rest for
30 minutes.

With wet hands shape about a tablespoon of mixture at a time into thick
patties about 4 cm (1-1/2 inches) in diameter. Dip each side in sesame
seeds if desired. Place on a tray and leave at room temperature for 20
minutes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (500 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Heat oil to 180øC (350øF) or until a cube of bread turns golden in 1


minute. Fry tameya a few at a time until deep golden brown, turning to
brown evenly. Each lot should take 5 minutes to cook. Drain on paper
towels. Serve hot with flat bread such as Khoubiz, Salata Tahina and
assorted salad vegetables, such as tomato, cucumber, sweet peppers and
lettuce.

Food processor method: Combine prepared ingredients and process in 2 lots


using steel blade. Mix well to evenly distribute flavours, rest mixture
30 minute then fry as directed above.

Makes 30

Source: The Complete Middle East Cookbook by Tess Mallos


Typos by: Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tan Tan Noodles


Categories: Pasta, Asian, Vegetarian, Vegan, Hom
Servings: 2

1 tb Peanut oil
1/4 lb Sichuan preserved vegetables
-- rinsed and finely chopped
1 tb Finely chopped garlic
2 ts Rice wine or dry sherry
1 tb Chili bean sauce
1 tb Chinese sesame paste
-OR- peanut butter
1 tb Dark soy sauce
1 tb Sugar
2 c Stock (chicken or vegetable)
1/2 lb Chinese flat thin noodles
--(dried or fresh,
-- wheat or egg)

Heat a wok or large frying-pan over high heat and add the oil. Put in the
preserved vegetables, garlic, and ginger and stir-fry for 1 minute. Add
the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (501 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

stock. Reduce the heat and simmer for 3 minutes over low heat.

Bring a large pot of water to boil and cook the noodles for 2 minutes if
they are fresh and 5 minutes if dried. Drain well in a colander. Divide
the noodles into individual bowls and ladle the sauce over them. Serve at
once.

Source: Asian Vegetarian Feast - by Ken Hom


William Morrow and Company, Inc. - New York
ISBN: 0-688-07753-6
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tandoori Tofu Brochettes


Categories: Grill, Indian, Vegetarian
Servings: 4

1 lb Extra firm tofu, drained


3 ea Green onions
1 tb Fresh ginger, minced
3 ea Garlic cloves
1 tb Brown sugar
1 tb Soy sauce
1 pn Saffron, dissolved in 1/2 c
-- boiling water
1/2 c Soy yogurt
2 tb Chili powder
2 tb Paprika
1 tb Garam masala, optional
Salt & pepper to taste
--------BROCHETTES----------
4 sm Red onions, unpeeled
1/4 lb Button mushrooms
1 pt Cherry tomatoes
1 ea Green pepper, seeded & slice
Cilantro leaves & lemon
-- wedges for garnish

Gently press tofu to remove exces moisture. Slice into large pieces &
then cut each chunk crosswise. Set aside. Place green onions & ginger in

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (502 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

a food processor & process briefly. With the machine running, drop in
garlic cloves, one at a time. Process 30 seconds. Add remaining
ingredients. Process 1 minute.

BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish &
seal. Refrigerate overnight. Prepare grill next day. Quarter onions &
remove papery outer skins. Skewer vegetables & tofu alternately. Place
on hot grill & brush with remaining marinade. Cover grill tightly & allow
to smoke for 5 minutes. Don't peek. Trun once & cook for another 3 to 5
minutes. Garnish with cilantro & lemon wedges.

PER SERVING: 322 Cal.; 21g Prot.; 9g Fat; 36g Carb.; 1mg Chol.; 514mg
Sod.; 5g Fiber.

"Vegetarian Times" July, 1993

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tasty Bean Curd


Categories: Main dish, Chinese, Vegetarian
Servings: 2

1/2 lb Flat noodles


3 tb Oil
1 sm Onion, sliced
1 c Sliced broccoli
1 c Sliced mushrooms
1/2 c Sliced water chestnuts
1/2 c Sliced bamboo shoots
1 c Bean sprouts
2 ea Garlic cloves, chopped
1 ts Ginger, chopped
1 ts Salt
1 ts Brown sugar
2 tb Soy sauce
2 tb Dry sherry
1 tb Sesame oil
1 1/2 lb Bean curd, cubed
2 ts Sesame seeds
2 tb Cashew nuts
2 tb Green onions, chopped

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (503 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

2 tb Green peppers, chopped

Heat a pot of salted water & boil the noodles till tender. Rinse, drain &
keep warm on a serving dish. Heat oil in a wok & stir fry onion,
broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add
bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm.

Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt,
sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till
bean curd begins to brown. Mix together with the noodles & vegetables.
Keep warm.

Add a little more oil to the wok & fry the sesame seeds, nuts, green onion
& pepper till the nuts begin to brown. Use a granish for the rest of the
meal.

Jack Santa Maria, "Chinese Vegetarian Cookery"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tea Biscuits


Categories: Breads, Mark's
Servings: 1

3 c White flour
4 ts Baking powder
1/4 c Sugar
1 ts Salt
2/3 c Shortening
2 c Water

Mix together the dry ingredients. Cut in the shortening. Add water,
a little at a time & mix thoroughly. Using more flour if necessary, knead
dough lightly until it is well mixed & not sticky. Roll dough with
rolling pin to 1/2" thickness & cut with a cookie cutter. Place on cookie
sheet & bake at 400F for 10 minutes.

Variation, add 1/2 c currants before adding the water.

Makes 18 biscuits.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (504 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Posted by Mark Satterly in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tempeh & Bulgur Salad


Categories: Salads, Appetizers, Vegetarian
Servings: 4

2 tb Oil
4 oz Tempeh, cubed
1/2 Onion, chopped
1/2 c Bulgur
4 lg Mushrooms, chopped
1 c Water
1 tb Soy sauce
1 Celery stalk, diced
1/2 lg Carrot, grated
1 Tomato, diced
2 tb Fresh minced parsley
1 tb Vinegar
1 tb Lemon juice
1 1/2 ts Honey
1/2 ts Dillweed
1/8 ts Oregano
1 ds White pepper

Heat 1 tb oil in a large skillet & saute tempeh, onion, bulgur & mushrooms
for 3 to 4 minutes. Add water & soy sauce. Bring to a boil, cover,
reduce heat & simmer 15 minutes. Let cool to room temperature. Combine
with remaining ingredients & mix well. Chill for at least 2 hours before
serving.

Frances Moore Lappe, "Diet for a Small Planet"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tempeh Mock Chicken Salad


Categories: Salads, Appetizers, Vegetarian
Servings: 3

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (505 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

6 oz Tempeh
1/4 c Mayonnaise*
1 Celery stalk, finely chopped
2 tb Minced dill pickle
2 tb Minced onion
2 tb Minced fresh parsley
1 ts Prepared mustard
1 ts Soy sauce
1 ds Garlic powder

Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into
cubes slightly smaller than 1/2 inch. Combine with remaining ingredients
& mix lightly. Serve on a bed of lettuce or as a sandwich filling.

* I use tofu based mayonnaise, blend the tofu well with a touch of salt &
pepper, lemon juice & a crushed garlic clove.

Frances Moore Lappe, "Diet for a Small Planet"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tempeh Paprikas with Tahini


Categories: Hungarian, Main dish, Vegetarian
Servings: 6

2 tb Sesame oil, toasted


2 lg Onions, chopped
2 tb Hungarian paprika
2 c Vegetable stock
2 tb Dark miso
1 lb Tempeh, cut to 32 triangles
1 ts Soy sauce
1 tb Cider vinegar
4 tb Tahini
Chopped scallions to garnish

Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika
till golden. Add 1 1/2 cups stock & miso. Bring to a boil. Add tempeh,
reduce heat & simmer 35 to 40 minutes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (506 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Blend soy sauce, vinegar & tahini with remaining stock. Add to the
skillet, stirring as it thickens. Be careful not to let it boil.

Garnish with scallions.

"Vegetarian Times" November, 1991

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tempeh Party Spread (Temspr)


Categories: Appetizers, Vegetarian, Vegan
Servings: 12

8 oz Tempeh, ready to eat *


- cut small
1/4 c Water
1 tb Tahini
1 tb Tamari
1 ts Garlic Powder
1/2 ts Cumin
1/4 ts Paprika
1/4 ts Tumeric
1/2 c Minced Black Olives
1/2 c Minced Onion

* Follow instructions on your tempeh to make it ready to eat; the tempeh


I make is already pre-cooked and it is made with soybeans and barley.

Directions: Add all ingredients except the last two to a food processor and
process until smooth. Then add the last two, mix by hand and then form into
ball. Chill for at least two hours.

Serve with veggies or crackers.

Comments and/or improvements are welcome.


Gunter Pfaff, 73740,2515

-----

-------------[ http://cookcity.blogspot.com ]----------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (507 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Title: Tempeh Stuffed Peppers


Categories: Vegetarian, Vegan, Main dish
Servings: 4

1 tb Olive or toasted sesame oil


2 c Onion
2 Cloves minced garlic
2 c Fresh tomatoes, chopped
1 sm Tomato, pureed to yield 1/2
-cup
1/2 c Sauerkraut
4 md Red or greeen bell peppers
12 oz Soy or 3-5 grain tempeh,
-grated
2 tb Dark barley or red miso, or
-tamari or shoyu
1/4 c Whole grain bread crumbs,
-cracker crumbs, or rolled
-oats
1/4 c Cooked beans (black, pinto,
-azuki, anazazi, or kidney)
2 tb Dried onion flakes
2 ts Dried garlic flakes OR
-1-2 cloves garlic, minced
-finely
1 ts Dried oregano or basil
1/2 ts Thyme or marjoram

Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot. Ad


garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut.
Stir, cover then simmer on low heat 5-10 minutes.

Cut the cap off the vell peppers. Scoop out the insides, and discard the
seeds.

In a mixing bowl, combine filling ingredients including tempeh, miso, bread


crumbs, cooked beans, and seasonings. Mix with your hands briefly to
distribute herbs and spices evenly. Diide filling into 4 balls, then stuff
into each of the bell peppers.

Preheat oven to 350 degrees. Place bell peppers, upright, in the pot with
the sauce. Cover and let simmer on top of the stove for 10 minutes.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (508 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Transfer the pot to the oven. Bake for 30 minutes. Remove lid and bake
another 20-15 minutes.

Serve piping hot in bowls, topped with sauce. Accompany with whole grain
bread or tortillas and salad.

Variation: in place of fresh tomato and tomato puree, use 2 cups finely
grated carrot or minced winter squash, then add 1 cup of water or soup
stock.

Per serving: 352 cal, 12 g fat


From _Vegetarian Journal_, Vegetarian Resource Group, May-June 1993
DEEANNE at 14:52 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Teriyaki Grilled Corn


Categories: Grill, Vegetarian
Servings: 6

1 tb Brown sugar
1 tb Tomato paste
1/4 ts Cornstarch
2 tb Water
1 ts Sesame seeds
6 ea Ears fresh corn

Place all ingredients, except corn, into a pot. Whisk togetehr & bring to
a boil, stirring constantly. Reduce heat & simmer for 1 minute. Remove
from heat.

Prepare grill. Husk corn & grill covered for 5 to 10 minutes. When almost
done, baste with glaze two or three times.

PER SERVING: 70 Cal.; 1g Prot.; 0.4g Fat; 15g Carb.; 6mg Sod.; 4g
Fiber.

"Vegetarian Times" July, 1993

-----

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (509 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Teriyaki Tempeh & Pineapple Salsa


Categories: Vegetarian, Main dish, Vegan, Low-fat
Servings: 4

1/4 c Tamari
2 tb Mirin or sherry
1/4 c Pineapple juice
1 tb Fresh ginger, grated
2 Garlic cloves; minced
1 pn Red pepper flakes
4 Tempeh burgers

------------------------------PINEAPPLE SALSA------------------------------
2 c Fresh pineapple, diced
1/4 c Red onion, diced
1/4 c Green bell pepper, diced
1/2 Tomato; seeded, diced
1 Garlic clove; minced
1 Jalapeno pepper
-- seeded, minced
2 tb Fresh cilantro, minced
1/2 ts Ground coriander seed
1/4 ts Ground cumin
1/8 ts Salt

To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic


and red pepper flakes in a shallow baking dish. Place tempeh burgers in
marinade and set aside 15 minutes. Turn burgers occasionally to coat with
marinade.

Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno,


cilantro and spices in a small bowl. Refrigerate until serving time.

Remove tempeh burgers from marinade and grill over medium-hot coals 5
minutes each side. Serve immediately with Pineapple Salsa.

PER SERVING:
Calories: 213 Grams of fat: 6.4
Cholesterol: 0 % Fat Calories: 27
Grams Fiber: 6.6

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (510 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Source: Delicious! Magazine, July/August 1993


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tex-Mex Rice


Categories: Mexican, Rice, Untested
Servings: 6

3/4 c Onion, chopped


2 tb Olive Oil
1 c Rice, raw
1/4 ts Black Pepper
2 Garlic Cloves
2 1/2 c Vegetable Broth
1 1/2 ts Ground Cumin
1 Red Bell Pepper

Mince garlic. Remove seeds and dice bell pepper. In dutch oven, cook
onion, garlic and raw rice in oil until onion is tender and rice is lightly
browned. Add chicken broth and bring to a boil. Stir in cumin and black
pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in
bell pepper. Let stand covered until all liquid is absorbed, about 5
minutes.

Posted by Sandee Eveland in Intercook

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)


Categories: Salads, Vegetarian, Vegan, Thai
Servings: 6

3 md Cucumbers; sliced as thinly


-- as possible *
Salt
1/2 ts Dried hot pepper flakes
1 tb Sugar; dissolved in:

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (511 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c -Hot water


4 tb White vinegar
2 tb Minced red onion; -OR-
1 tb -Minced scallions (Opt.)

*Note: The book says to peel the cucumbers only if they are waxed and even
then leave on a few strips. I say to remove all the peel if it's been
waxed. Yuck.

In a bowl, generously salt the sliced cucumbers. Allow to sit for at


least 30 minutes, stirring occasionally.

Combine the other ingredients.

Squeeze out as much of the cucumber juice as you can, by wringing a


handful at a time in a double layer of cheesecloth or a dish towel. Twist
until you can extract no more juice.

Combine the squeezed cucumbers and the sauce in a serving bowl and
refrigerate until ready to serve.

Source: Sundays at Moosewood Restaurant


Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Thanksgiving Day Tofu


Categories: Main dish, Vegan, Holiday, Pickarski
Servings: 4

1 1/2 lb Tofu
2 tb Arrowroot
3 tb Vogue Vegy Base
3/4 ts Sea salt
1/4 ts White pepper
1 1/2 ts Agar flakes; -=OR=-
1 ts -Agar powder
2 tb Barley malt syrup
2 tb Water

-------------------------------SAGE DRESSING-------------------------------

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (512 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/2 c Finely diced onions


1/2 c Finely diced celery
1/2 c Finely diced carrots
2 Garlic cloves; minced
2 tb Unrefined corn oil
1/2 ts Ground sage
1/4 ts Dried basil
3 tb Vogue Vegy Base
1 ts Sea salt
1/8 ts Black pepper
1 c Water
2 c Cubed dry whole wheat bread

This is a superb substitute for the traditional Thanksgiving turkey. It's


also good for other times of the year! It's really the dressing that
carries this dish. The corn oil gives it that wonderful buttery taste
that poultry dressing usually has.

DIRECTIONS
==========
Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu,
arrowroot, soup base, salt, pepper, and agar flakes in a food processor
and blend to a smooth paste. Oil and flour the loaf pan (or line it with
baking liner paper after oiling). Spread a layer of tofu paste inside the
pan, lining the bottom and all four sides. (Spread only a thin layer on
the ends.) Use all but about 1 cup of the paste.

Firmly but gently press the dressing into the pan, on top of the tofu
paste "liner". Try to avoid displacing the tofu. Cover the dressing with
the remaining tofu, carefully sealing the edges. Cover the pan with foil,
making certain the foil doesn't come in contact with the tofu. (The tofu
will eat into the foil.)

Bake in a preheated oven at 350 F for 30 to 40 minutes. Then remove the


foil cover, glaze the top of the loaf with the dissolved barley malt
syrup, turn the oven up to 450 F, and continue baking for 10 minutes.
Remove from oven and allow the loaf to cool for about 10 minutes. Unmold,
slice, and serve hot with a sauce of your choice.

SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for 5
minutes. Add the sage, basil, soup base, salt and pepper, and continue
cooking 5 minutes longer.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (513 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Add the water and bring to a simmer. Stir in the bread crumbs and cook
for a few minutes. Then remove from heat.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.


ISBN: 0-89815-377-8
Typed by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Thunder & Lightning


Categories: Main dish, Pasta, Vegetarian
Servings: 4

8 oz Dry chick peas, soaked


1 lb Elbow macaroni
2 ea Garlic cloves, crushed
2 tb Olive oil
1 tb Basil
1 tb Parsley
Olive oil for drizzling

Drain & wash chick peas. Cook for 50 to 60 minutes, or until tender.

Meanwhile, cook the macaroni in a large pan of boiling water, lightly


salted for 10 minutes, or until just resistant to the bite. Drain.

Saute garlic in a large skillet in olive oil for a few minutes. Add
cooked, drained chick peas & macaroni. Mix in the basil & parsley. Cook
over a very low heat, stirring occasionally, til the flavours are absorbed
& the mixture is heated through. Season with salt & pepper & serve hot
with a crisp green salad.

Adapted from Sarah Brown's "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tibetan Roast


Categories: Main dish, Vegetarian
Servings: 4

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (514 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Oil
4 oz Buckwheat
4 oz Onion, diced
8 oz Mushrooms, chopped
1/4 pt Red wine
1/4 pt Stock
4 oz Walnuts
8 oz Spinach
1 ts Rosemary
1 ts Sage
Salt & pepper

Preheat oven to 375F.

Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes. Add onions
& mushrooms & cook for a few more minutes. Pour in the wine & stock &
bring to a boil. Reduce heat & simmer for 20 minutes. Add more stock if
necessary.

Grind the walnuts finely. Wash & cook spinach without water for 6
minutes. Drain off any excess liquid & chop thoroughly.

When buckwheat is cooked, remove pan from heat & let cool slightly. Stir
in walnuts & spinach. Mix in the herbs & mix well. Season to taste.

Grease a 1 LB loaf tin & press in the mixture. Bake for 50 to 60 minutes
till the top is dark brown & feels firm to the touch. Let it stand for 10
minutes, then turn out onto a plate. Serve with roasted vegetables &
greens.

Sarah Brown, "Vegetarian Kitchen"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Bourguignon


Categories: Vegetarian, Vegan, Main dish
Servings: 4

2 lb Firm tofu
- cut into 1 in. squares

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (515 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 1/2 c Dry red wine


1/4 c Tamari
4 Garlic cloves; pressed
-Water as needed
2 tb Olive oil
2 c Sliced onions
4 c Sliced mushrooms
4 Bay leaves
1 ts Thyme
1 ts Tarragon
4 tb Whole wheat pastry flour

Place the pieces of tofu in a large, shallow dish. Mix together the wine,
tamari, and garlic. Pour the mixture over the tofu, add water as need to
cover it, and let it marinate for at least one hour. If the tofu is going
to marinate for more than an hour, place in the refrigerator.

Place the marinated tofu on a well-oiled cookie sheet, reserving the


marinade. Bake at 375oF for 35-45 minutes or until crispy and brown. Turn
the tofu over once during the baking so that it browns on both sides.

While the tofu bakes, heat the oil in a large pan and slowly saute the
onions. When the onions are almost tender, add the mushrooms and the
herbs. Saute for a few minutes more. Add the flour and mix well. Remove
the pan from the heat and stir in a little of the marinade. Continue
stirring until a paste is formed. Return the pan to the heat and slowly
add the remaining marinade, stirring constantly. Add the baked tofu and
simmer until thickened.

Serve over pasta, rice or millet.

From: allison@Ingres.COM (ALLISON FINK, HR EXT 2907)

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Burgers


Categories: Main dish, Vegetarian
Servings: 8

30 oz Tofu
1/3 c Grated carrot

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (516 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1/4 c Minced leeks


2 tb Ground roasted sesame seeds
Oil for frying

Mash tofu. Combine with carrot, leeks & sesame seeds. Knead as if
kneading bread, for 3 minutes. When dough is smooth, moisten palms with
oil & shape into patties.

Fry patties in oil as if frying regular meat hamburger. Fry till crisp &
nicely browned, about 4 minutes per side. Drain & serve hot in a
hamburger bun with mustard, lettuce, ketchup, pickle & tomato.

Frances Moore Lappe, "Diet for a Small Planet"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Cottage Cheese


Categories: Vegetarian, Vegan
Servings: 1

1/2 lb Tofu
1 tb Oil
1 ts Vinegar OR
1 ts Lemon juice
1/2 ts Dill
1 ts Tamari
1 ts Nutritional yeast

Mash the tofu. Add remaining ingredients and mix well.


Chill and serve.

DEEANNE at 14:52 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Cream Cheese


Categories: Vegetarian, Vegan
Servings: 1

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (517 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

12 oz Tofu
1/2 ts Salt
1/8 ts Caraway seeds
1/4 ts Dill
Juice of 3 small limes
2 tb Water

Place all ingredients in blender and blend until creamy. Serve on bread or
baked potatoes.

DEEANNE at 14:52 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Dip


Categories: Appetizers, Vegetarian, Vegan
Servings: 2

8 oz Tofu
1/2 lg Ripe avocado
2 Garlic cloves; chopped
2 ts Minced fresh ginger
1/2 c Parsley leaves
-(stems removed)
2 tb Lemon juice
1 tb Tahini or peanut butter
-OR- sunflower seed butter
1 tb Applesauce; -=OR=-
1 pn -Sugar or a little Honey

Blend all ingredients in a food processor until very smooth.

This delicious and healthful combination will compliment your garden


beauties while it woos the most timid tofu skeptic. You cna serve it with
fresh vegetables or crackers or use it as a sandwich filling.

Makes about 2 cups.

Source: Cooking from the Garden - by Rosalind Creasy


ISBN: 0-87156--731-8
Typed for you by Karen Mintzias

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (518 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Indonesian-Style


Categories: Main dish, Vegetarian, Vegan
Servings: 4

1/4 c Smooth peanut butter


1/4 c Soy sauce
1/4 c -Water
1/2 ts Oriental sesame oil
1/2 ts Ground ginger
1 ts Rice vinegar
1 tb Brown sugar, firmly packed
2 Garlic cloves
- minced or pressed
1 tb Sesame seed
3 Green onions
-ends trimmed, thinly sliced
1 lb Regular tofu; drained
Hot cooked rice
Major Grey chutney

In a small bowl, stir together peanut butter, soy sauce, water, sesame
oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed,
and onions.

Spoon about 1/4 of the peanut butter mixture into an 8-inch-square pan.
Cut tofu ito 4 equal slices. Lay slices side by side in pan (trim slices
to fit, if needed, tucking scraps into corners).

Spoon remaining sauce over tofu. If made ahead, cover and chill up to 4
hours.

Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25


minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu
and rice. Offer chutney to add to taste.

Per serving: 228 cal.; 15 g protein; 15 g fat (2.4 g sat.); 11 g carbo.;


1,115 mg sodium; 0 mg chol.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (519 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

Source: Amelia Lane - Bend, Oregon


Sunset magazine - April, 1992
Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Kebabs


Categories: Main dish, Vegetarian
Servings: 2

4 oz Firm tofu
1 tb Garlic, minced
1 tb Onion, minced
1/4 ts Oregano
1 ts Tamari sauce
1 tb Rice vinegar
1 c Cubed vegetables of choice

To drain tofu, line a plate with paper towels, placew tofu on top of plate
& cover with more towels. Press with a good weight fpr 10 minutes. Then
cut into 2" cubes.

place cubes in a bowl with garlic, onion, oregano & tamari sauce &
vinegar. Let marinate, stirring frequently for 30 minutes or more.

Pre-heat broiler or grill. Skewer vegetables, adding tofu cubes


alternately. Broil or grill till lightly browned & heated through.

"Vegetarian Times" September, 1990

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Loaf


Categories: Main dish, Vegetarian
Servings: 4

1 tb Oil
2 ea Garlic cloves, diced
1 ea Onion, diced

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (520 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ea Carrot, diced
1 ea Red bell pepper, diced
1 ea Celery stick, diced
2 tb Tamari
2 lb Tofu, mashed
4 sl Wholewheat bread
1 tb Oil
1 tb Tamari
1/2 ts Garlic powder
1 c Nutritional yeast
1/2 c Tahini
1/2 ts Basil
1/2 ts Oregano
1/2 ts Turmeric

Heat oil in a skillet, add garlic, onion, pepper, carrot & celery. Season
with 1 tb tamari. Cook till vegetables are tender. Remove from heat &
put in a large mixing bowl. Add mashed tofu. Cut bread into crouton
sized pieces & quick fry in remaining oil with rest of tamari, garlic
powder & 5 tb nutritional yeast. Add to tofu mixture. Add rest of the
ingredients. Mix well. Place in a well oiled casserole dish & press down
very well. Bake at 350F for 35 minutes. Allow to cool slightly, then
turn out on a plate. Slice & serve. Excellent cold too.

"The Cookbook for People Who Love Animals"

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Mayonnaise


Categories: Vegetarian, Vegan
Servings: 1

1/2 lb Soft tofu


1/4 c Oil
1 tb Lemon juice
1 tb Sugar
1 1/2 ts Prepared mustard
1 ts Apple cider vinegar
1/2 ts Salt

Combine all ingredients in a blender and beat until smooth and creamy.

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (521 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

DEEANNE at 14:52 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Milk


Categories: Vegetarian, Vegan
Servings: 1

4 oz Tofu
1/2 To 2/3 c water
2 ts Maple syrup

Combine all ingredients in blender and puree until smooth. Use the lesser
amount of water for a light cream consistency, the full amount for milk.

Makes about 1 cup.

DEEANNE at 02:51 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Nut Patties


Categories: Vegetarian, Vegan, Main dish
Servings: 8

1/2 c Water
1 tb Egg replacer
1 c Whole wheat bread crumbs
1/2 c Roasted almond butter
1/2 c Walnuts, finely chopped
1/2 c Sunflower seeds, lightly
-roasted
1/2 c Millet or brown rice,
-precooked
2 tb Almond oil
2 tb Parsley
1 tb Onion powder
1 ts Garlic powder

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (522 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 ts Thyme
1/2 ts Marjoram
1/2 ts Sea salt
1/8 ts Rosemary, ground
1/2 lb Tofu, crumbled

Mix the water and egg replacer together.

Blend the remaining ingredients, except for the tofu, in a food processor.
Process until well mixed, then stir in the tofu.

Form into 8 patties. Place on grill or in frying pan and grill until
browned on both sides.

Per patty: 316 cal, 10 g protein, 19 g fat, 19 g carbohydrates, 0 chol

From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta Foundation


DEEANNE [EatMoVeggies] at 19:14 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Paneer


Categories: Main dish, Vegetarian, Vegan, Pickarski
Servings: 6

1/4 c Corn oil, unrefined


1 c Diced onions
2 tb Minced garlic
4 ts Minced ginger
1 1/2 ts Salt
1 ts Tumeric
1/8 ts Cayenne pepper
2 ts Ground coriander
4 ts Cilantro
2 tb Garam marsala
-(see recipe below, or
- use commercial blend)
35 oz Canned Italian tomatoes
1/2 lb Firm silken tofu
1 1/2 c Green peas
-(pref. fresh, OR frozen)

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (523 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

-------------------------------GARAM MARSALA-------------------------------
5 3" cinnamon sticks
1 c Whole cardamom pods
1/2 c Whole cloves
1/2 c Whole cumin seeds
1/2 c Whole black peppercorns
1/4 c Coriander seeds

Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt,
tumeric, cayenne, coriander, cilantro, and garam marsala for about 5
minutes.

Drain the juice from the tomatoes into the sauteed vegetables. Then crush
the tomatoes by hand and add them to the vegetables. Dice the tofu into
1/2-inch cubes and add to the vegetables. Continue to cook for 10 to 15
minutes over low heat. Then add the peas and cook another 4 minutes.
Serve hot over brown rice. A coriander coconut chutney (or other chutney)
is an excellent accompaniment.

GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a


baking sheet and roast for 30 minutes, or until the spices give off an
aroma. (Some chefs suggest roasting each ingredient separately, since
each gives its characteristic aroma at a different time.)

Separate the cardamom pods from the seeds. Discard the pods. Crush the
cinnamon. Combine the cinnamon, cardamom seeds, and other spices until
the mixture is powdery. Store in a sealed jar.

Source: Friendly Foods - by Brother Ron Pickarski, O.F.M.


: ISBN: 0-8981555-377-8
: Typed for you by Karen Mintzias

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Provencal


Categories: Vegan, Vegetarian, Main dish
Servings: 4

1 lb Firm tofu; patted dry


-- and cut into 1/2" cubes

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (524 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

3 Garlic cloves; minced


2 md Onions; chopped
35 oz Canned plum tomatoes w/juice
-- (chopped)
1 tb Tomato paste
2 c Diced green beans
1/2 ts Dried basil
1/2 ts Dried oregano
1 Bay leaf
Pepper; to taste

Heat a bit of oil in large skillet. Stir fry tofu until golden. Remove
from pan and drain.

Saute garlic and onions for about 5 mins. Add tomatoes, their juice and
tomato paste, stir until blended.

Return tofu to pan, add remaining ingredients and toss thoroughly. Cover
and simmer 15 mins or until green beans are tender. If sauce is too thin
boil uncovered to reduce.

We LOVE this quick simple dish; sometimes I will substitute Zukes, or


squash, or mushrooms for all or part of the tofu. Enjoy.

A quick easy companion dish:

One box of NEAR EAST Bulghur Pilaf and some fresh mushrooms.

Slice mushrooms and add to sauce pan. Pour on water needed for Pilaf and
bring to a boil add NE mix and simmer 15 minutes. It is GREAT!
From Quick Vegetarian Pleasures by Jeanne Lemlin (an EXCELLENT every day
cookbook)

B.DONIVAN [Brian...] at 18:56 EDT

-----

-------------[ http://cookcity.blogspot.com ]----------------------

Title: Tofu Provencal Club Sandwich


Categories: Vegan, Vegetarian, Grill, Soyfoods, Sandwiches
Servings: 4

file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt (525 of 592)16/03/2007 23:24:35


file:///D|/files%20for%20torrents/Vegetable%20Recipes/Vegie%20Recipes.txt

1 tb Olive oil
1/4 c Lemon juice
1/2 c Vegetable bouillon
1 ts Worcestershire sauce
2 Garlic cloves; minced
1 tb Fresh herbs, chopped
--(thyme, marjoram, -OR-
-- oregano)
1/4 ts Black pepper
1 lb Reduced-fat tofu; drained
1 Red bell pepper
-- sliced in rings
1 Yellow bell pepper
-- sliced in rings
1 Red onio