Baked Onions With Vegetarian Haggis
Four-Day Vegetable Soup (James Barber)
-Begin Recipe Export- QBook version 1.00.14
Title: Four-Day Vegetable Soup By James Beard Chef
Keywords: Soups, Vegetables, Vegetarian
Yield: 8 cups
1 lg Onion; peeled; fine chopped
3 ea Garlic cloves; peeled and
-finely chopped
2 c Cabbage; cooked and finely
-chopped
2 ea Carrots; peeled; shredded
1 sm Turnip; peeled; fine diced
1 ea Mushrooms; chopped
4 ea Swiss chard leaves & stems
2 sm Zucchini; finely diced
4 ea Rosemary leaves; fresh, or
1 ts Rosemary; dried; crushed
1 md Tomato; peeled; seeded and
-chopped
1 tb Salt; to taste
1 ts Pepper, black; ground fresh
-to taste
James Beard's 4-Day Vegetable Soup
Invented on a cold Winter day in France. "You can use this recipe as
is or for totally distinctive products. This recipe is not to be
slavishly followed but is to serve as a starting point for your own
ideas. The name comes from the fact that I used it on 4 consecutive
days while living in France." James Beard
Makes: 8 cups
* Directions *
Put all the vegetables and the rosemary in a deep pan. Cover with
water and add salt and pepper to taste -- about 1 tblspn salt and 1
tspn pepper. Bring to a boil gradually over low heat. Cover pot and
simmer the soup gently for 1-1/2 to 2 hours, or until all the flavors
are well blended. Taste and correct the seasoning.
Serve with crackers, cheese, or whatever you'd like.
* Examples of variations *
First day: Enough soup for four people. Serve as described above.
Second day: Add to the remainder another couple of peeled and chopped
tomatoes, a few leaves of finely chopped spinach, another zucchini,
and a few leftover cooked chickpeas. Add a bit of grated lemon rind
and a touch of onion about 10 minutes before serving.
Third day: For lunch, the soup is good cold with a dollop of creme
frai'che.
Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely
chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little
left over vegetable broth cooked from another day.
NOTE: Of course, if you have some chicken or vegetable broth you can
add it to the soup.
The secret is to have variations of color, texture and flavor.
From: James Beard's Theory & Practice of Good Cooking. Consumers Union
Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
Inc. Copyright 1977 by James Beard. ISBN 0-89043-108-6.
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Low-Calorie Vegetarian Cholent
-Begin Recipe Export- QBook version 1.00.14
Title: Low-Calorie Vegetarian Cholent
Keywords: Vegetarian, Jewish
LOW-CALORIE VEGETARIAN CHOLENT
==============================
....................................................................
Cholent used to considered a real "no-no" for ppeople on a diet; it
included meat, usually high in fat. This modern vegetarian variation
is healthful, has a tangy flavor, and is a pleasant change.
....................................................................
3 ea Garlic Cloves; diced
2-3 ea Onions; sliced
4 tb Oil
1/2 ea Eggplant; cut into 1-inch cubes
1 md Cabbage; shredded (2-3 cups)
8 ea Whole Plum Tomatoes a 16 oz can Whole Tomatoes
1 lb Tofu; cut into 1 1/2 inch cubes 3 medium Potatoes;
cubed
1/2 c Barley Rice; checked
1 1/2 ts Oregeno
1 tb Basil
2 ea Bay Leaves
2 ts Salt
1/4 ts Cayenne Pepper (optional)
3 ea Zucchini; cut into 3-inch pieces
In a large stainless steel pot, saute garlic and onions in oil until
tender. Add remaining ingredients except zucchini. Cover and bring
to a boil. Reduce heat and simmer for 1/2 hour. Add zucchini and
cook over very low heat for 10 minutes. Place pot on a covered
stove-top (blech) over very low heat or in a 200-225F oven and cook
overnight. A crockpot may also be used.
Serves 8.
From: Classic Kosher Cooking by Sara Finkel
Transcribed By: S. Lefkowitz
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Tofu Loaf
-Begin Recipe Export- QBook version 1.00.14
Title: Tofu Loaf
Keywords: Vegetarian
Yield: 6 servings
1 tb Oil
2 Garlic cloves; diced
1 Onion; diced
1 Carrot; diced
1 Bell pepper, green or red
- diced
1 Celery stick; diced
2 tb Tamari
2 lb Tofu; mashed
4 sl Whole wheat 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 Tumeric
Heat 1 tablespoon oil in a skillet. Add garlic, onion, pepper,
carrot & celery. Season with 1 tablespoon tamari. When vegetables
are tender, remove from the heat & place in a large bowl.
Add mashed tofu. Cut bread into crouton sized pieces & quick fry in
oil with tamari, garlic powder & five tablespoons of nutritional
yeast. Add to tofu mixture.
Season with remaining ingredients. Combine well & place the batter
into a well greased casserole.
Bake at 350F for 35 minutes.
Alow to cool for 5 minutes or so, slide a butter knife around the
edges, turn upside down on a plate. Serve warm with a simple green
salad. It is also terrific in sandwiches cold. It keeps pretty
well in the fridge for several days.
Serves 4 to 6.
* When using this amount of nutritional yeast, be sure to use a good
quality product. I speak here from experience. Something like
angevita is disgusting when used in large quantities. Apart from
that, enjoy-
Posted by Mark Satterly in Fidonet Intercook
From: Karen Mintzias
From: dale Shipp
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Vegetarian Pot Pie
-Begin Recipe Export- QBook version 1.00.14
Title: Vegetarian Pot Pie
Keywords: Veggie, Main dish
Yield: 8 servings
1 c Onion chopped
1/2 c Wine table, white
1 c Milk skim
1 c Celery diced
1 lb Carrots
4 md Pepper green
5 oz Beans Green, frozen
1/3 c Peas, frozen,
1/3 c Whole Wheat flour
2 c Vegetable Broth (home made)
1 T Parsley dried
1 t Soy Sauce low sodium
1/4 t Sage, ground
1/2 t Thyme, ground
1/4 t Pepper
1/4 t Cayenne pepper
CRUST INGREDIENTS:
1 3/4 c All purpose flour
2 t Baking Powder
1/2 t Baking Soda
2 T Margarine
3/4 c Buttermilk
2 t Honey
Start by making the crust. (Could use instant potatoes instead)
Start with ingredient 17. Sift flour,baking powder and soda into a
large bowl. Using a pastry blender or fork cut the margarine into
the mixture until it resembles coarse meal. Combine the buttermilk
and honey mixing well then add to flour mixture stirring with a fork
to form a stiff dough. Add more buttermilk if dough is too stiff.
Knead in bowl about 3 to 5 minutes until dough is no longer sticky.
Turn out onto a lightly floured surface. Roll out into the desired
shape.
Coat an 8 cup casserole dish with vegetable spray. Preheat
oven to 400 degrees. n a heavy sauce pan over medium high heat, heat
wine to a simmer, add onion. Cook, stirring for 3 minutes. Add
celery, carrots, bell pepper, green beans, and peas. If mixture
starts to dry out add more wine. Cook, stirring about 3 minutes.
Reduce heat to low. Sprinkle flour over the vegetable mixture; cook,
stirring 2 minutes.
Combine skim milk and 2 cups vegetable stock in a separate bowl.
Slowly whisk the liquid mixture into the saute'. Sauce will start to
thicken. Add the parsley, soy sauce, sage, thyme, pepper and
cayenne. Cook stirring constantly until filling is thickened. Remove
from heat and pour into prepared casserole dish. Lay biscuit crust
lightly over the filling. DO NOT SEAL EDGES. Bake 20 to 30 minutes
or until crust is golden brown and filling is bubbling.
Source: The Vegetarian Times Magazine
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Vegetarian Moussaka
-Begin Recipe Export- QBook version 1.00.14
Title: Vegetarian Moussaka
Keywords: Entrees, Vegetables
Yield: 12 servings
-----------TOMATO SAUCE---------------------
2 lg Onions
2 T Olive oil
2 T Butter
2 c Mushrooms, minced
-(if you insist upon
-using meat, substitute
-1 lb ground beef or
-lamb for the mushrooms)
3 T Tomato paste
3 Tomatoes, peeled
-and pureed
3/4 c Red wine, dry
1/2 c Parsley, chopped
1 t Cinnamon
1 T Garlic, finely chopped
1 T Oregano
1 t Sugar
-----------BECHAMEL SAUCE-------------------
4 c Milk
1/2 c Butter
6 T Flour
1/8 t Nutmeg
1/4 t White pepper
-----------THE CASSEROLE--------------------
Olive oil
3 lb Eggplant
4 Eggs, beaten
2 c Ricotta cheese
1 c Bread crumbs, dry
2 c Kefalotyri or Parmesan
-cheese, grated
First make the tomato sauce: peel and mince onions. Saute onions
in about 2 T oil and about 2 T butter, over moderate heat, until
they are soft and lightly colored (about 8 minutes). Add mushrooms
and saute. Stir in tomatoes, tomato paste, wine, parsley,
seasonings and sugar.
Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring
occasionally. Most of the liquid should be evaporated, and the
mixture quite thick. Remove skillet from heat and let it cool
completely.
Start seasoning the eggplants: peel eggplants and slice vertically,
about 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit
for 30 minutes.
Now make the Bechamel Sauce: Place the milk in a saucepan and heat
it just until tiny bubbles appear along the edges. Remove and set
aside.
Melt one cube butter in a 3-quart saucepan over very low heat until
foamy, being careful not to brown. Slowly add the 6 T flour,
stirring constantly until smooth (3-4 minutes), and still being
careful not to let it brown. Add the milk slowly, whipping with a
wire whisk. When the mixture is thick and smooth, remove it from the
heat and stir in seasonings. Cool sauce slightly.
Back to the eggplant: Rinse well with cold water; squeeze gently
and pat dry. Dredge the eggplant in about 1 1/2 cups flour and
saute in olive oil.
Put it all together: Stir ricotta cheese until it is smooth and
creamy. Gently fold it into the Bechamel sauce. Stir in beaten
eggs until thoroughly incorporated.
Remove and discard any excess oil that has risen to the top of the
tomato mixture.
Lightly grease a 16x10 baking pan and sprinkle the bottom with a few
bread crumbs. Place a layer of eggplant in the pan, following with
a layer of tomato mixture. Sprinkle with bread crumbs and grated
cheese. Repeat as many times as you have eggplant to last.
Pour the Bechamel-ricotta sauce over the top and bake at 300 degrees
F. for one hour, or until a golden-brown crust has formed on top.
Remove moussaka from oven and let it stand undisturbed 20-30
minutes; the delay allows the layers to fuse.
NOTES:
* Vegetarian version of the Greek classic -- This recipe is not for
the faint-hearted. It's very good and it takes a lot of work.
Don't waste it on someone who would be just as satisfied with
steak and salad!
Difficulty: moderate.
Time: 1 1/2 hours to prepare, 1 hour to bake, 20-30 minutes to
set and cool. Some can be done ahead of time.
Precision: Approximate measurement OK for eggplant, tomato
mixture.
Copyright (C) 1986 USENET Community Trust
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Great Unturkey
-Begin Recipe Export- QBook version 1.00.14
Title: The Great Unturkey
Keywords: Vegetarian, Thanksgiving
T H E G R E A T U N T U R K E Y
===================================
Here is a super recipe for a meatless dish ideal for thanksgiving.
It comes from "Cooking Without Looking" (Douglas & McIntyre) by CBC
radio host Vicki Gabereau.
To find a shapely squash of the right size and shape for this, try
a farmer's market.
INGREDIENTS:
5 lb Squash (2.5kg) [buttercup, corn, red curry or pumpkin]
1/2 c Brown Lentils
1 ea Onion; chopped
1 ea Bay Leaf
1/2 c Brown Rice
1/2 c Millet
1 tb Vegetable Oil
1 ea Garlic clove; minced
1 lg Rib Celery; chopped
6 oz Broccoli florets (175g) [2 cups]
1 tb Soy Sauce
1 tb Fresh Sage 1 ts. Dried Sage
1 ts Celery Seed
1 ts Fresh Thyme; chopped 1/4 ts. dried Thyme
X Salt and Pepper (to taste)
1/2 c Almonds or Cashews; chopped
2 tb Sunflower Seeds (optional)
GRAVY:
1/4 c Vegetable Oil
1 sm Onion
1 ea Garlic clove; minced
1 tb Fresh Rosemary; chopped 1 ts. dried Rosemary
1/4 c All-Purpose Flour
3 c Vegetable Stock, homemade or from cubes
X Salt and Pepper (to taste)
DIRECTIONS:
In preheated 300F oven, bake whole squash 1 hour. Cool slightly; cut
circle in top and remove "lid". With spoon, scoop out seeds and
pulp. Set aside.
Meanwhile, in small saucepan combine lentils, 1/4 cup chopped onion
and bay leaf; cover with 2 cups water. Bring to boil, reduce heat
and simmer, covered, 1 hour. Discard bay leaf.
In separate saucepan, combine rice with 1 cup water, bring to boil,
reduce heat and simmer 45 minutes. In another saucepan, simmer
millet with 1 cup water, covered, 20 minutes or until water is
absorbed.
Heat oil in large skillet overmedium heat. Add remaining onion,
garlic and celery; cook about 4 minutes or until softened. Stir in
lentils plus any remaining liquid, broccoli, soy sauce, sage, celery
seed, thyme, salt and pepper; bring just to boil. Add rice, millet,
almonds or cashews and sunflower seeds, if using, stirring just
until combined. Taste stuffing; adjust seasoning.
Stuff squash with as much stuffing as possible. If any remains,
place in greased loaf pan and bake, covered, along with squash.
Place "lid" back on squash; set upright in roastingpan. Bake in
preheated 350F oven 1hour or until squash is tender when tested with
fork.
Meanwhile, prepare gravy. Hat oil in in saucepan over medium heat.
Stir in onion, garlic and rosemary; cook 5 minutes or until softened
but not browned. Add flour, stirring to make a paste. Gradually
whisk in vegetable stock until smooth. Increase heat, bring to boil
and cook, stirring, about 3 minutes or until thickened. Add salt and
pepper. Serve unturkey in wedges and pass gravy.
Makes 8-10 servings.
Source: Sharing The Harvest Perfect Way To Give Thanks in Cutting
Edge column by Marion Kane in Toronto Star (4 October, 1995)
Transcribed By: Sam Lefkowitz
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Bean Curd Rolls
-Begin Recipe Export- QBook version 1.00.14
Title: Bean Curd Rolls
Keywords: Appetizers, Chinese, Vegetarian
Yield: 6 servings
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. 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.
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Baked Onions With Vegetarian Haggis
-Begin Recipe Export- QBook version 1.00.14
Title: Baked Onions With Vegetarian Haggis
Keywords: Vegetarian, Scottish, Haggis, Alcohol
BAKED ONIONS WITH VEGETARIAN HAGGIS
===================================
[Serves 6]
This recipe comes from the BBC vegetarian good food magazine two
years ago. This makes a pretty impressive dish. We had lots left
over from this year's Burns' night (25th of January) and made it
into a plait using puff pastry. I think the dish can do with a
little spicing up, either with mustard or chiles.
INGREDIENTS:
6 medium unpeeled onions, trimmed
50 g sunflower margarine
50 g organic rolled oats
50 g pinhead oatmeal
50 g chopped mixed nuts
1 onion, finely chopped
100 g mushrooms, finely chopped
1 carrot, finely chopped
200 g can red kidney beans, drained and chopped
50 g vegetable suet
1 teaspoon yeast extract
1 teaspoon ground black pepper
2 tbsp chopped mixed fresh herbs
X pinch of grated nutmeg
1 lime (juice of)
1 tbsp whisky
X seasoning
X chopped fresh chives and parsley, to garnish
DIRECTIONS:
Cut a slither from the bottom of each of the onions, so that they
stand upright. Cut a cross in the top about three quarters of the
way down. Place in a large pan, cover with cold water and bring to
the boil. Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C/375F/gas 5. To make the haggis, melt the
margarine in a pan and add the oats, oatmeal and nuts. Cook over a
gentle heat, stirring, for about 3 minutes until toasted and golden.
Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and
cook gently for 5 minutes until softened. Stir into the toasted oat
mixture with the remaining haggis ingredients. Season.
Snip out the centre of the onions with kitchen scissors, leaving the
skin and 3-4 outer layers intact. Stuff with haggis and bake for 40
minutes.
Drink plenty of whisky with this:)
From: [email protected] (Karin van Dam)
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