Vegatarian

Veggie Walnut Polenta

This is another recipe from The Kripalu Cookbook. It's actually called Broccoli-Walnut Polenta, but it has lots of red bell pepper in it too. I didn't even know what polenta was before I made this, but it's really easy, and super yummy. I made 1/2 the recipe for dinner in an 8x8 pan. The full recipe serves 6-8.

2 Tbsp olive oil
2 Tbsp chopped garlic
2 1/2 C grated broccoli including the stems
5 3/4 C water
2 1/4 tsp salt
1 3/4 C yellow cornmeal
1 C cold water
1 1/4 C chopped walnuts
2 C diced red bell peppers
1/3 C chopped fresh parsley
2 1/4 tsp umeboshi vinegar (I used balsamic)
2 1/4 tsp black pepper (I thought this was too much)

In a skillet, heat the oil and saute the garlic for 3 minutes. Add the broccoli, and saute for 10 minutes more. Set aside, and keep warm.

In a alrge pot, bring the water to a boil. Add the salt. In a blender or food processor, mix together the cornmeal and cold water to make a slurry. Slowly stir the slurry into the boiling water. Reduce heat to medium, and continue stirring until the mixture begins to thicken. Add the reserved broccoli mixture, the walnuts, bell peppers, parsley, vinegar, and black pepper, and cook, stirring frequently for about 30 minutes.

To test for doneness, take a spoonful of the hot mixture, and let it cool. It should hold together well. Pour the mixture into a lightly oiled 9x12 inch baking pan and let cool for 30 minutes or longer before slicing. Serve.~MtnMama

Roasted Red Pepper Hummus

This is a great recipe I make just about every week. Thought I'd share!

Roasted Red Pepper Hummus
1 lg red pepper (broil 5 minutes on each side, take seeds out)
15 oz can chickpeas
1 clove garlic (pressed)
1/4 cup lemon juice
3 TBS Tahini
2 TBS olive oil
1 TBS soy sauce
1 1/2 tsp cumin
1/4-1/2 ground red pepper
1/8 tsp salt

Put all in food processor or blender
Great with whole wheat bread, crackers, or pita.~vegan momma

Tempeh Barbecue

This is an awesome recipe from The Kripalu Cookbook. It serves 2-4 (2 in my house ). I eat it with quinoa.

3 Tbsp oil
8 oz. tempeh, cut into chunks
1 1/2 tsp salt
1 tsp garlic powder
3/4 tsp black pepper
1 c sliced onions
1/2 c sliced fresh mushrooms (I used green peppers instead)
1/2 c tomato sauce
1-2 Tbsp tomato paste
2 Tbsp unsulphured molasses (I used grade B maple syrup)
2 Tbsp fresh lemon juice
1 Tbsp red wine vinegar (I used balsamic)
1 Tbsp prepared brown mustard
1/2 tsp ground mustard
2 1/4 tsps tamari

In a medium-large skillet, heat 2 Tbsp of the oil, and grill the tempeh on medium-high heat until brown on both sides, adding 1 tsp of the salt, and the garlic powder, and 1/4 tsp of the black pepper. Drain on paper towels, and set aside.

In the skillet, heat the remaining oil, and saute the onions and mushrooms for 3-5 minutes, or until the onions are translucent.

Add the tomato sauce and paste, molasses, lemon juice, vinegar, prepared and ground mustards, tamari, remaining black pepper, and salt. Bring to a boil. Reduce heat to simmer. Add the reserved tempeh, and cook for at least 15 minutes. Serve immediately.~vegan momma

SQUASHARONI

12 ounces elbow macaroni
2 1/2 Tbsp olive oil
1 1/2 C sliced onions
5 C peeled cubed butternut squash (about 1 large squash)
1/2 C water
1 tsp salt, divided
1/3 C tahini
1 Tbsp white miso
1 Tbsp umeboshi vinegar
1 tsp tamari
1/3 C chopped walnuts
1/2 Tbsp dried parsley
1/2 Tbsp dried oregano
3/4 C bread crumbs

In a large saucepan, cook the pasta in boiling water until tender but still firm. Drain, rinse, and set aside. In a large, deep ovenproof skillet, heat 1 1/2 tablespoons of the oil, and saute the onions for 3-5 minutes or until translucent. Add the squash and water, and bring to a boil. Add 1/2 tsp of the salt. Reduce heat to medium, cover, and cook for 15-20 minutes or until the squash is soft.

Preheat oven to 375 degrees F. In a small bowl, stir together the tahini, miso, vinegar, tamari, and remaining salt. Add the tahini mixture to the squash and mix together until creamy. Add the reserved pasta, remaining oil, the walnuts, parsley, and oregano. Top with bread crumbs and bake for 20 minutes. ~Anna

Veggie Lasagna

I have a recipe that's not only vegetarian, it's vegan too!!!

Tricolor Lasagna

(servings: 8 to 10; preparation time: 45 minutes; cooking time: 30 minutes)

3 quarts water
9 to 10 whole wheat lasagna noodles
2 tablespoons crushed garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
2 teaspoons parsley flakes
4 cups tomato sauce
4 medium zucchini, sliced in half lengthwise
2 to 3 cups spinach, washed
3 cups Mockzarella Cheese (recipe follows)

Preheat the oven to 400 degrees Fahrenheit.

Bring the water to a boil. Add the lasagna noodles and cook until tender, about 8 minutes. Drain and set aside.

Mix the garlic and herbs into the tomato sauce and set aside.

Place 1 cup of the sauce in the bottom of a 13X9-inch baking dish. Arrange half of the zucchini over the sauce, then layer half of the spinach over the zucchini. Next layer half of the lasagna noodles over the vegetables. Spread half of the cheese over the lasagna noodles. Follow with another cup of the sauce, then repeat the zucchini, spinach, lasagna noodles, and cheese layers. Finish with the final 2 cups of the sauce.

Bake, uncovered, for 30 minutes, or until lightly browned and bubbly.

Serve immediately.~Autumn Moon

Mockzarella Cheese

(servings: makes 3 cups; preparation time: 20 minutes; cooking time: 5 minutes; chilling time: 2 hours or more)

1 1/2 cups raw cashews, rinsed
2 cups water
1/4 cup raw sesame seeds
1 small onion, chopped
1 teaspoon crushed fresh garlic
2 tablespoons fresh lemon juice
1/4 cup pimientos
3 teaspoons active dry yeast
2 teaspoons arrowroot powder
1 teaspoon salt

Put the cashews in a blender or food processor with 1 1/2 cups of the water. Process until smooth and creamy. Add the sesame seeds, onion, garlic, and lemon juice, plus the remaining 1/2 cup water, and process until smooth. Add the remaining ingredients and process again until smooth.

Pour the mixture into a saucepan. Cook over low heat, stirring constantly, until the mixture thickens-about 5 minutes.

Spoon into a covered container. Refrigerate for at least 2 hours before serving.~Autumn Moon

Miserly Moms Meatless Dishes Thai Noodle Meal

"Miserly Moms, Living on One Income in a Two Income Economy" by Jonni McCoy

1/2 pound pasta (I used 1/2 of a 1 pound box of spaghetti)

1 cup diced vegetables (use leftovers-carrots, celery, peppers, broccoli) (I used 1/2 of a 1 pound package Birdseye frozen stir fry veggies (snow peas, carrots, onions, mushrooms)

1/2 cup chunky peanut butter

3 tablespoons soy sauce (I only had 1.5 tablespoons sodium reduced soy sauce so I made up the difference by adding water to the bottle to make the remaining 1.5 tablespoons in order to get the last bit)

1 teaspoon vinegar (wine, cider, or rice) (I used cider)

1/2 teaspoon hot pepper flakes (or tabasco sauce or any hot seasoning mix)

1/2 cup water

Microwave the veggies until just tender. Cook noodles and drain. Set aside. Mix the rest of the ingredients in a saucepan. Heat and stir until well mixed and warm through. Toss with pasta. Serve with a salad. (We didn't have a salad.)~u2tiredmommy.

WHEAT ROAST (Seitan)

2 cups gluten flour
1/4 cup tahini
2 tbs nutritional yeast
2 tsp cumin
1 tsp ground coriander
1 tsp garlic powder ("real" would probably be good here)
1/2 tsp onion powder ("real" would probably be good here)
1/2 tsp salt
1/2 tsp black pepper
1 cup water
3 tbs tamari
1 tbs vegetable oil (I use olive)
1 1/4 cups additional water
1/4 cider vinegar
1 tbs dairy free margarine (I use olive oil again)
1 clove garlic, sliced in half

Cut tahini into gluten flour. Stir in nut. yeast, cumin, coriander, garlic, onion, salt and pepper, mixing well.

Add tamari and oil to one cup of water and pour into gluten mix. Knead into a rough ball and place into a slow cooker (crock pot) that has been sprayed with non stick spray (I just smear it with olive oil).

Mix in additional water (1 1/4 cup) and vinegar and pour over gluten. (I sometimes add a tbs of tamari here too).

Top with margarine (drizzle of olive oil for me) and garlic.

Cook in slow cooker on low setting for 5-7 hours.

Slice thinly. Makes great fajitas and stir fry pieces.~Peaceheart

Lentil dahl

as many lentils as you want to cook (try red)
oil (preferably canola)
water
garlic- lots of it
onion- diced
fresh ginger (optional)
a little orange juice maybe
potatoes, steamed cauliflower, sundried tomatoes, and/or mushrooms all taste good in this but aren't necessary
then you can use either curry powder (which i hate) OR
make your own spice mix right in the pot:
cardamom
turmeric
cloves
cumin
mustard seeds
cayenne
cinnamon
powdered ginger
coriander
salt and pepper
This is one of the easiest dishes to make. Saute the onions and garlic and the fresh ginger if you have it in a big pot in oil. Add your curry spices when the turns clear and saute them for awhile. If you are making your own spice mix, just trust your intuition about each spice. And remember to go easy on the cayenne, I always add too much. So saute the spices for awhile and then trow in the lentils. Stir them until they are totally coated in oil and spices. Watch to see that they don't burn. Now is the time to add more spices if it doesn't look like enough. Gradually add water and stir stir stir. You can add any other lovelies (potatoes, musrooms, etc) now, too. Keep adding water if it gets too dry but the lentils aren't cooked. Add the orange juice if ya got it. Takes about twenty minutes. ~mirandarae

Pizza Beans:

FromThe Meatless Gourmet- Favorite Recipies From Around The World.

1 - 19 oz. can kidney beans, rinsed and drained (or 2 and a quarter cups cooked beans) I used a 15 oz can.
1 cup meatless pizza or spaghetti sauce
1 cup shredded part-skim mozzarella cheese (I didn't have any and used what I had on hand)
1 TBS grated parmesean chesse
thinly sliced onions and/or green bell pepper(optional)
preheat oven to 375
lightly oil a 9 inch pie pan, spread beans evenly in pan, spoon sauce over beans, top with mozzarell, and sprinkle parmesean. Spread onions and/or peppers on top. Bake uncovered, 20 minutes or until cheese is melted and sauce is hot and bubbly. Can serve over rice or baked potatoe ( I served mine over rice)
It is so simple and yummy!~ Moisa

Potato Casserole with mushrooms and tomatoes
1 tsp olive oil
8 oz. mushrooms, sliced quarter inch thick (2 and half cups) I used two cans of mushrooms
1 large onion, thinly sliced, seperated into rings
2 large cloves garlic, finely chopped
2 tsp dried oregano
1 large potato, unpeeled, sliced crosswise into paper thin slices
2/3 cup vegetable broth
fresh ground pepper to taste
1 pound plum tomatoes, sliced into 1/4 inch slices (4 to 5 tomatoes)
1/4 tsp salt
1 and 1/2 cups shredded mozzarella cheese

Heat oil in large skillet over med. heat. Add mushrooms, onion, garlic, and oregano. Cook, stirring frequently, until onlion is tender, about 8 min. Remove from heat.
preheat oven to 400 deg.
Lightly oil 7x11 inch baking pan.
Arrange potato slices in overlapping layers in prepared pan. Pour broth over potatos and sprinkle with black pepper to taste. Spoon mushrooms mix evenly over potatoes. Arrange tomato slices in overlapping layers over mushrooms. Sprinkle with salt and pepper to taste.
Bake uncovered, 25 to 30 minutes, until potatoes are tender. Remove pan from oven and sprinkle cheese evenly over tomatoes. Bake 10 minutes more.
There's a couple different ideas.~ Moisa

Potato Pie

I made this recipe up today to use some of the food up in my house, and it is was really good. I though I would share the recipe since it is cheap.
Ingredients:
*approximately two pounds of potatoes sliced thin (I used fingerlings but i think any kind would work)
*bread crumbs mixed with a little nutritional yeast and black pepper (I ground up some bread that had gone stale.)
*onion or leeks or really whatever you have lying around that needs to be used up
*1/2-1 cup veggie broth
Saute the leeks/onions/greens/whatever until a bit browned, I did this in olive oil. Lightly grease a pie pan with oil and coat it with the bread crumbs. Layer in potatoes, then veggies, then bread crumbs, potatoes, veggies, bread crumbs, ending with potatoes. Pour the broth over the pie and sprinklie on more bread crumbs. Cover the whole thing with tin foil and pop it in a hot oven until the potaoes are tender. I uncovered it for a little bit to let the bread crumbs get a little crisper at the end. It was abig hit with all my friends- they said it tasted cheesy and they are mostly all vegan.~ mirandarae

buckwheat soba noodles

cook the soba, drain and let cool. Blanch matchstick carrots, pea pods and whatever other veggies you like.Toss them with the soba and add a dressing made out of rice vinegar, mirin, tamari, ginger and dark sesame oil. Add some fine sliced scallions and maybe some fried tofu triangles.
You can "fry" soba- actually saute some veggies, onions, red pepper, carrots etc.. add the cooked and cooled soba and saute . Season with mirin, tamari and japanese hot pepper or sansho(another peppery herb ).
There are countless ways to make soba, It's always been a favorite of mine! ~ elainie gagne

My favorite quinoa recipe...

I like to cook the quinoa and while cooking I chop green onions, shred carrots, dice tofu, open a can of corn (or if it is summer, fresh or thaw frozen). I add all the veggies and tofu to the bowl and pour the hot quinoa on top. I put some braggs liquid aminos on top and stir it all up. Depending on my mood I'll add more of something...know what I mean? If I feel I need some carrots, I add ALOT! Or protein, more tofu. Or hot and spicy a jalepeno. I usually let it cool on the counter or in the fridge. I like it cool or room temp.~freethinkingmama

My favorite quinoa recipe

quinoa salad with fresh herbs and legumes

Festive quinoa with cranberries, and fresh herbs

Stuffed squash or green peppers with quinoa.

Quinoa breaky with cinnamon, vanilla and almond milk.

I use rolled oats often for baking, blend in a blender to make a nice moist flour. ~Mama Karen Love

My favorite quinoa recipe...

I just got an awesome cookbook for christmas and theres a neato quinoa recipe in it:

1 1/2c. quinoa rinsed in a fine seive
2 tbsp. light olive oil
1 lg. onion chopped
2 med. broccoli crowns cut into bite size pieces
1 cup grated sharp cheddar cheese
salt and pepper to taste

preheat to 375
brng 3 cups to a simmer in a medium saucepan, stir in quinoa, cover and gently simmer until all water is absorbed about 15 minutes
meanwhile, heat oil in large skillet. Add onion and saute until golden. Add broccoli and about 1/4c. h2o. Cover and steam until the broccoil is just a little more done than tender crisp....5-7 minutes
In a mixing bowl, combine cooked quinoa with broccoil mixture and half of the cheese...season with salt and pepper and stir well. Transfer mixture to a lightly oiled, shallow, 2 quart casserole. Sprinkle evenly with the remaining cheese...bake until top is golden and crisp....20-25 minutes. let the casserole stand for 5 minutes then serve......~lunamama

Melty Nutritional Yeast "Cheese"
1/2 c nutritional yeast flakes
1/2 c flour
1 t salt
1/2 t garlic powder
2 c water
1/4 c soy margarine
1 t wet mustard
Mix dry ing. in a saucepan. Whisk in water. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 more seconds, then remove from heat, whip in margarine and mustard. It will thicken as it cools but will thin when heated, or add water to thin.

Variation: For a richer, stretchier sauce that's good on veggie pizza, substitute for the flour: 1/4 c cornstarch and 2 T flour. Instead of margarine, whip in 1/2 c oil after the "cheese" cooks, and add as much as 1 c water at the end, or as needed to make a thick, smooth sauce that pours easily. Pour on pizza and for the last few minutes of baking, put under broiler to form a stretchy, golden brown skin.~ chelle15

Creole-style Vegetarian Jambalaya

1/2 cup olive oil
2 cups yellow onions, small dice
1 cup red onions, small dice
1 cup bell peppers, small dice
1 cup celery, small dice
2 cups eggplant, diced
1 cup yellow squash, diced
1 cup zucchini, diced
1 tablespoon minced garlic
2 tablespoons minced shallots
3 cups chopped tomatoes
Salt and freshly ground black pepper, to taste
1/2 to 1 teaspoon cayenne pepper, to taste (optional)
2 teaspoons Creole seasoning, to taste
1/2 teaspoon dried thyme
3 bay leaves
4 cups long grain rice
1 cup tomato paste
8 cups vegetable stock
1 cup chopped green onions

Heat the oil in a large heavy pot over medium heat. Add the onions, shallots, bell peppers and garlic and saute until tender, about 5 minutes. Add the eggplant, squash, and zucchini, and saute until they're tender, ahother 5 minutes or so. Add the tomatoes. Season with salt, Creole seasoning and additional cayenne if desired. Add the bay leave, then add the rice and stir for 2 to 3 minutes.

If you're making this Creole-style, heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color. Deglaze with some of the stock, stir and combine thoroughly, then add the tomato paste to the rest of the stock and stir until well-blended.

Add the vegetable stock/tomato mixture, stir and cover. Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed. Do not stir the jambalaya while it's cooking. Remove from heat and let stand for 2-3 minutes. Add the green onions and mix thoroughly.

Garnish with some fresh long chives, and serve with a salad and good beer.~ Dawn1202

Southwest Pasta Bake

Ok, I don't know how vegan this is because I don't know if you can get vegan pasta (although I am thinking you can).

penne pasta (or any other type pasta), cooked
black beans
corn
tomatoes
salsa type mix
Other veggies (I think zuccini would be good in this grated) - optional
cheese (I am guessing you could use something like the nutritional yeast cheese in this)

Mix this all together except for cheese and then top with cheese and bake. ~DharmaWomyn

BBQ baked tempeh

just get a couple packages of tempeh and cut them into nice sized pieces. i like to cut mine into 4 triangles just to make it interesting. put it into a glass baking dish along with BBQ sauce to cover, and some diced onions if you like. bake it covered at about 350 - 375 for 30 - 45 minutes or so (until it looks all bubbly and good and the BBQ sauce has had time to penetrate the tempeh a bit.~carina nicole

Sesame Noodles

*cooked linguini noodles
*enough sesame oil to just coat the noodles
*a little bit of soy sauce
*shredded carrots
*chopped scallions
*garlic granules
*salt and pepper
*and sesame seeds~vegan momma

Sesame Noodles

3 Tbs peanut butter
3 Tbs dark (toasted) sesame oil
1 Tbs tamari soy sauce
1 tsp minced fresh garlic
1/2 - 1 tsp minced fresh ginger
1 tsp natural sugar
1/4 cup water (or as needed)
1 tsp apple cider vinegar
Dash salt
8 oz cooked linguine
1/2 lb frozen baby peas, cooked

Mix all ingredients except noodles and peas in blender until smooth.
Add more water as needed, if sauce is too thick to blend well with noodles.
Toss with cooked noodles and peas.~saremca

Tempeh salad/ spread

this is a recipe i've been making for quite some time. it was given to me by my teacher when i was in culinary school. it is fabulous and so easy! really great for this time of year! i just thought i'd share...

*8 oz. tempeh
*3/4 cup celery cut in large chunks
*1 cup scallions (green onions) cut large
*1 1/2 cups pinapple chunks (drained in in a can)
*3 T. mayonnaise or veganaise
*1 T. mustard (i like dijon or honey mustard in this recipe)
*3 T. umeboshi vinegar (i have also substituted red wine vinegar or rice vinegar for this, but if you do, make sure you add 1/2 - 3/4 teaspoon of salt as well because the umeboshi vinegar is very salty)
*1 T.of dried dill or 2 T. of fresh dill

1. steam tempeh for 20 minutes, then cut into large chunks
2. combine everything in a food processor and pulse for about 24 times making sure to scrape the edge halfway through. if you don't have a food processor, just cut everything really small, and then crumble the tempeh into it and mix. it turns out about the same.
3. put in on bread, in a pita, or on crackers... mmmm

note: Joanne also puts tamari roasted cashew pieces in hers after it's all blended. it's really good too. ~carina nicole

Nacho Cheeze Sauce

I just started making this stuff a lot to use as a dip with tortilla chips or on burritos. It's awesome, and it only takes about 5 minutes to make.

1/2 C nutritional yeast
1/2 C unbleached flour (all purpose/pastry/bread/whatever)
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp dried oregano
1/2 - 1 tsp chili powder (to taste)
1/2 tsp miso or salt
2 C water
2 Tbsp margarine or light oil
1/2 tsp wet mustard

mix the dry ingredients in a saucepan. Add the water, and whisk constantly over medium heat until it thickens and bubbles. Add the margarine/oil and mustard.

You can also add crushed red pepper flakes for a little more kick.~ vegan momma

Stuffed squash/Mini pumpkins...

I've done this with both acorn squash & the mini pumkins. Start by clutting off the top of the squash & hollowing it out like a jack-o-lantern. Slice a thin slice off the bottom of the squash to make it stand nicely. Then, I chop the squash flesh that I scraped out and mix it with couscous (cooked), chopped sun-dried tomatoes (just a little for flavor), minced garlic, chopped mushrooms, minced onion and a few toasted pinenuts. Add a dash of olive oil to this stuffing mixture. Then stuff the squash and bake at 350 until the squash is tender. I have also grated a little mild cheese on top during the last few minutes at my husband's request. Dragonfly
Re: Stuffed squash/mini pumpkins...

I make corn bread stuffing with wild mushrooms, seitan and chestnuts
I stuff that into a buttercup squash.
Cranberry relish
You can make a wild rice stuffing/pilaf with sliced almonds and veggies
Roasted red pepper soup
Sauteed french beans(haricots vert)
Endive and watercress salad with a walnut vinegarette
Roasted shallot gravy
I make a squash pie (all vegan using kuzu, arrowroot and coconut milk instead of eggs and dairy)
French apple tart (also vegan)
Cashew creme topping for pies if desired~elainie gagne

Samosas

I got this out of Heaven's Banquet cookbook. It's one of the biggest and best cookbooks I've ever seen. You should check it out.

Dough:

2 C flour
1/4 C melted margarine
1/2 C water

Filling:

3 Tbsp margarine
pinch of hing (or asafoetida)
1 1/2 tsp ground cumin
2 1/2 C peeled potatoes cut into small cubes

2/3 C peas
1 tsp tumeric
1 tsp coriander
1/4 tsp fenugreek
1/2 tsp sugar
salt

Sift the flour, add the margarine and water, and mix until it forms a soft non-sticky dough. Kneed lightly, cover, and set aside.
Melt margarine in a skillet, add hing and cumin, and mix. Add potatoes and cook about 10-15 min. until the potatoes start to soften. Add peas, spices, sugar, and salt. Cook a few more minutes.
Mash the filling mixture a little leaving chunks.
Seperate dough into about 15 balls. Roll out onto a floured board making about 3-4" circles. Cut in half, and fill halfway with filling mixture. Fold over to form a triangle. Seal edges with a fork, or pinching.
Heat a lot of oil in a pan. Fry samosas on both sides. Serve alone or with sauce.~vegan momma

Potatoes, Potatoes, and More Potatoes!

i make a hash of grated sweet potatoes and grated carrot... stir fry with coconut palm oil, some crushed garlic, diced green onions... some tamari... yum!!! ~jvanlaanen

Potatoes, Potatoes, and More Potatoes!

We love sweet potatoes
around here. I mash them with coconut milk and a little
nutmeg and cinnamon, I make roasted sweet potato"fries"
by cutting them up fry style and roasting them with olive oil
then tossing with sea saly and pepper,I add them to stews
and curries, sweet potato pie, you can make candied sweet potatoes by slicing and layering with a little rice syrup,maple
syrup, spices and orange peel and juice. ~elainie gagne

Coconut Burfi
2 tsp. ghee
1 cup sweetener(dry sugar)
1 cup water
1 cup coconut dried flakes(dessicated)
6 cardomom pods
1/4 cup chopped cashews
Boil sugar and water together until thick and syrupy.
Add coconut and crushed cardomom pods.

Add nuts and pour into a greased (ghee) baking pan . Wait a few minutes and cut into diamond shape pieces.
I have a recipe for flour burfi but have never made it. ~elainie gagne

Burfi

Q,we were looking for one with pistachios. Would you just substitute them for the coconut/cashew?Muslima

A,yeah, but you would have to make it with flour if not using coconut. ~elainie gagne

Rice Noodle recipe

1)
In a big pan or wok:
green onion, crushed/minced garlic sauteed in a little oil, add cooked, drained rice noodles (the medium width ones). Add dark and light soy sauce, mix until noodles coated, stir in bean sprouts and watercress, mix again. Add chili paste or chopped fresh green or red chilies if desired. . . .

2)
put them in a clear veggie broth with leafy greens and sliced ginger and black pepper

3)
thin cooked rice noodles, cooled. put on a plate, top with ,ots of shredded lettuce, cumber slices cut in half, bean sprouts, and TONS of fresh herbs (lemon balm, mint, rau rum, garlic chives, purple basil), and chopped/crushed peanuts. Pour fish sauce (with or without chili paste added beforehand) over top.

4)
serve with any stir fry as a sub. for rice

you could add meat to any of these dishes. . . .if you wanted
happy cooking!~Muslima

Rice Noodle recipe

How about Pad Thai? The rice noodles can be soaked in very hot water instead of boiling which cuts down on some of the work for me. I usually stir fry garlic and add green onions sliced vertically into 2-3" lengths, throw in some tofu cubes, add the noodles and top with a good peanut sauce (store bought or homemade). I'm still searching for the perfect peanut sauce though. The storebought kind tends to be toooo spicey and the homemade kind toooo thick and rich. Anyone out there have a good recipe?? My favorite pad thai comes from a local Malaysian restaurant, but I'm too shy to ask for the sauce recipe. It is soooo yummy though.

You can also make soft spring rolls using (fine/thin) rice noodles and round rice wrappers (aka rice disks). Again you soak both the noodles and the wrappers. The trick to this though is to not leave the wrappers in the water too long or they will tear. I usually fill my sink about 1/2 way with warm water for this. I assemble the rolls on a towel on my counter and use the following: a small handful of the noodles, marinated tofu, mung sprouts, grated carrots, cucumbers, fresh cilantro, maybe some lettuce. I then roll everything up like an egg roll. We dip ours in hoisin sauce with crushed peanuts. You can make a bunch and cover with a damp towel. Just don't let them dry out. These are really simple once you get the hang of it and a big hit at gatherings.~leigh

Rice Noodle recipe
oh yum I love those rice rolls. What we do at home (my Dad's Vietnamese) is put a shallow dish of warm water on the table, then everyone soaks their paper for 10 seconds, takes their paper out and lets the water soak in for another 10 seconds, and then you put in whatever you want. It's pretty quick because all you have to do is cook the noodles and chop everything else up. A bit messy but worth the fun.
Also you can use a natural crunchy peanut butter with the hoisin sauce, and add chili sauce to it for an extra zip . . .yumm~Muslima

Casserole recipes

a pasta casserole is easy...just like making pasta at home....

a can of diced tomatoes or spaghetti sauce
vegis, spices

spiral pasta or other small pasta like macaroni etc..

just place all in a casserole pan with spices and its easy and yummi

can be frozen and baked later

probably 350 for 30 minutes or until it is warmed

*that is so nice of you to cook for your friend*

also....

if she likes rice dishes....

cook 1 cup dried brown rice(w/ 2 cups h2o) add can of tomatoes and beans and other vegis...season

this goes into a casserole easy and can be heated easily on the same temp. ~lunamama

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