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Newsgroups: rec.food.veg From: red_trek@drycas.club.cc.cmu.edu Subject: Vegan recipes! (long!!) from granola Message-ID: <1993Apr24.160126.1@drycas.club.cc.cmu.edu> Date: 24 Apr 93 20:01:26 GMT Organization: Carnegie Mellon Computer Club Lines: 3024

Warning: this posting is long! But it's filled with recipes! Specifically, these were taken from the granola archieves.

Low fat recipes are mixed in throught all files.

================================================================================ From: markets!bob@Sun.COM (Bob Schumaker -- "Software-in-a-bucket") Date: Sun, 8 Dec 91 18:22:41 PST Subject: VEGAN: African Peanut Soup Keywords: recipe vegan african peanut soup

AFRICAN-SOUP(SPV) USENET Cookbook AFRICAN-SOUP(SPV)

AFRICAN BEAN SOUP

AFRICAN-SOUP - A Lenten soup with beans and peanuts

This is a soup that we eat during Lent. It came from a Catholic leaflet that unfortunately I no longer have.

INGREDIENTS (Serves 8) 3 Tbsp margarine 2 cups carrots thinly sliced 12 cups boiling water 1 cup black eye peas dry 1 cup navy beans dry 1 cup green pepper diced 3 1/2 tsp salt 1/8 tsp crushed red pepper 1 cup salted peanuts chopped

2 Tbsp onion powder 1 Tbsp basil leaves crushed 1 1/2 tsp ground coriander

PROCEDURE (1) Melt margarine in large stock pot. Add carrots. Cook for 5 minutes.

(2) Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover).

(3) Cook, covered, until ingredients are tender, 1 1/2-2 hours.

(4) Add peanuts, onion powder, basil, and coriander during last 10-15 minutes of cooking.

(5) Taste to correct seasonings. Soup should be thick.

NOTES If you want more of a peanut flavor, add peanut butter (any kind) to taste during step 4. I use about 1/2 of a cup.

RATING Difficulty: easy. Time: 15 minutes preparation, 2 hours cooking. Precision: no need to measure.

CONTRIBUTOR Bob Schumaker

The AMIX Corporation, Palo Alto, CA bob@amix.com

Last change: 10 Mar 88 1

================================================================================ From: Shyamala Parameswaran <U15297@uicvm.uic.edu> Date: Friday, 27 Mar 1992 17:14:38 CST Subject: VEGAN: Alu Piajer Chorchori (Dry curried potato and onion) Keywords: recipe vegan alu piajer chorchori

ALU PIAJER CHORCHORI ( dry curried potato and onion )

Ingredients ( to serve 4-6 ) 5 medium sized potatoes, cut in half lengthwise and the sliced into 1/8" pcs. crosswise. 4 onions cut in half lengthwise and then sliced thicker than normal. 2 tsp. turmeric paste. 1/2 tsp. chili paste. 4-6 green chilies washed and slit. Salt to taste. 2 tbsp. oil. 1/2 cup water or as required.

Heat oil. When a blue haze appears, add potatoes and fry for several minutes until potatoes turn opaque. Reduce heat, add onions and continue to fry, stirring now and then for a couple of minutes more.

Add the turmeric, chili paste and salt to taste, mixing thoroughly and keep frying. Add green chilies.

The potatoes and onions should cook as much as possible in their own juices, but if the curry gets too dry, test to see how much cooking the potatoes need and accordingly add water a little at a time.

The cooked dish is dry and therefore adding of water should be judicious. The curry is done when the potatoes are cooked and there is practically no gravy.

This curry can be reheated before serving, and is a good accompaniment with rice, luchis, or porota.

****

And enjoy !! :-) !!

================================================================================ From: uflorida!novavax!vaccaro@gatech.edu (Amanda Vaccaro) Date: 21 Nov 91 11:48:53 GMT Subject: VEGAN: Amanda's Tomato Sauce Keywords: recipe vegan amandas tomato sauce

I have excellent suggestions for tomato sauce, if anyone is interested.

This method was created by me after several burning episodes:

Ingredients: ============

fresh Italian parsley- no stems if possible: about a handful fresh basil: about 2 handfuls fresh ground pepper: to taste extra vigin olive oil: enough to cover the bottom of the pan sugar (OPTIONAL): about 3 tablespoons onions: 1 or two small ones tomato puree: at least two large cans (judgement call) tomato paste: one small can in case you screw up salt (OPTIONAL): a little corn syrup: only idiots like R*gu do that!! garlic: 3 or 4 cloves, sliced very thin, so they melt away

Slice onions and garlic (slice garlic any way you like, but thin is good). Pour oil in bottom of pan. Put heat on medium. Brown onions- when almost done add garlic, and brown both of them. add about 32 oz water, herbs, salt, pepper, sugar. It should be an ugly, watery greenish mixture. Let it cook for about two hours over medium heat and stir once in a while.

Cooking the watery mixture ensures that the parsley gets thoroughly cooked, otherwise it tastes "grassy".

Add puree and stir well. Cook for about an hour. If it is too watery, you can add the paste to thicken it.

You can do variations on the above: add browned lamb, sausages, chopped STEAK (no burgers!!), chunky tomatoes, or this other stuf called "Caponata", which is an eggplant and celery and olive ensemble.

Enjoy!! AMV

================================================================================ Date: 16 Oct 90 17:29:40 GMT

From: campbell@acsu.buffalo.edu (roger campbell) Subject: VEGAN: Apple Butter

> I'd like to find recipes for these three recipes. > As to the apple butter; my sister would like to make it, but none > of her cookbooks have it. A recipe on how to make apple butter > would be much appreciated.

Here's a recipe for apple butter, as found in "Joy of Cooking"

For best results use Jonathan, Winesap, Wealthy or other well-flavored cooking varieties.

Wash, remove the stems, and quarter: 4 lb. apples Cook slowly until soft in: 2cups water, cider or cider vinegar Put fruit through a fine strainer. Add to each cup of pulp:

1/2 cup white or brown sugar Add: 1 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon allspice (Grated lemon rind and juice is optional) Cook the fruit butter over low heat, stirring constantly until the sugar is dissolved. Continue to cook, stirring frequently, until the mixture sheets from a spoon. You can also place a small quantity on a plate. When no rim of liquid separates around the edge of the butter, it is done. Pour into hot sterilized jars.

Roger Campbell State Univ. of New York at Buffalo

BITNET: CAMPBELL@UBVM INTERNET: campbell@acsu.buffalo.edu

================================================================================ From: Shyamala Parameswaran <U15297@uicvm.uic.edu> Date: Wednesday, 4 Mar 1992 08:48:41 CST Subject: VEGAN: Apple Chutney (Seb ki Chatni)

Keywords: recipe vegan apple chutney

>From Vijay Madhavan's Cooking the Indian Way:

Apple Chutney/Seb ki Chatni

3 tart cooking apples, peeled, cored, and coarsely chopped 1 cup chopped dried fruit such as peaches, apricots and pears 1/2 cup golden raisins 3 cloves garlic, chopped 2 tspns finely chopped fresh ginger 1 tspn salt 1/4 tspn cayenne pepper 1 cup white-wine vinegar 1 1/2 cups sugar

In a heavy saucepan, combine all ingredients and mix well. Bring to a boil over medium heat.

Reduce heat and simmer for about 45 mins, stirring occasionally or until mixture is thick.

Remove saucepan from heat and cool chutney to room temperature.

Pour chutney into a non-metallic, covered container and refrigerate until ready to use.

Makes 3 cups. ***

Shyamala Parameswaran

================================================================================ Date: Fri, 19 Oct 90 13:13:31 mdt From: Kirk Pearson <pearson@handel.cs.colostate.edu> Subject: VEGAN: Apple Crisp

Apple Crisp

Ingredients:

8-10 apples 1 cup sugar ground cinnamon 1 stick butter (8 oz.), softened 1 cup brown sugar pinch of salt 1 cup flour

Directions:

Peel, core, and slice the apples and spread them in a rectangular cake pan. They should come almost to the top. Pour sugar over apples. Sprinkle cinnamon over apples to taste. In a mixing bowl, mix butter, brown sugar, salt, flour. It should have a mealy consistency, like dry oatmeal lumps.

Spread the mix over the apples. Bake at 350 F for 1/2 hour or until the apples are tender. Serve warm or cold, plain or with vanilla ice cream.

Don't plan on having any leftovers, but it reheats well.

Kirk Pearson pearson@handel.cs.colostate.edu

================================================================================ From: MEDELMA@CMS.CC.WAYNE.EDU (Michael Edelman) Date: Thu, 15 Aug 91 18:34:25 GMT Subject: VEGAN: Apple Pie Keywords: recipe vegan/apple-pie

Assuming you know how to make a piecrust, real apple pie is very simple:

1. Press the piecrust dough into a pie pan.

2. Peel, core and cut baking apples (Jonathans?) into wedges/

3. Toss with cinnamon, allspice and perhaps 2T-1/4c sugar and a bit of tapioca, cornstarch or flour for thickening;

4. Fill the crust generously.

5. Cover with piecrust and make zillions of holes with a fork *or* Cut strips of pastry dough and *weave* a lattice top, as my mom does, or did, when she made them regularly.

6. Bake in a medium oven until brown.

--mike

================================================================================ From: fh07@sol.acs.unt.edu (Garrett Brett) Date: Sat, 22 Feb 1992 04:14:34 GMT Subject: VEGAN: Applesauce Cake Keywords: recipe vegan applesauce cake

re request by KISTLER@Waisman.Wisc.Edu (ROOM 325 PH. 263-1968)

APPLESAUCE CAKE

1/2 cup oil 1.5 cups sugar 1.5 cups unsweetened applesauce 2 cups flour 1/2 tsp salt

1.5 tsp baking soda 1 tsp cinnamon OR 1/4 tsp ginger OR 1/2 tsp allspice + 1/8 tsp cloves + 1/8 tsp nutmeg

Mix oil and sugar well, add applesauce, and mix in the dry ingredients. Beat until smooth. Pour into an oiled and floured pan and bake at 350 degrees for 45-50 minutes, slightly longer in a loaf pan. This cake is even better the next day.

Well, that's the recipe as it appears in The Farm Vegetarian Cookbook (more or less). It's a typical Farm Cookbook cake recipe--no eggs, no dairy, but plenty of sugar. Remarks:

1. The book specifies "white flour," but I had great results with whole wheat pastry.

2. The book says "8-inch cake pan or angel food cake pan," but an 8-inch pan is MUCH too small. As I recall, my 9-inch square pan nearly overflowed.

3. I don't remember which spice option I used. I think I mixed cinnamon with one of the other two choices.

4. Nuts and raisins are good additions. Especially nuts sprinkled on top. YUM.

Enjoy!

Brett Garrett fh07@sol.acs.unt.edu

================================================================================ Date: 13 Nov 90 15:51:08 GMT From: halley!marym@cs.utexas.edu (Mary Matejka) Subject: VEGAN: Atole con Honholi

This isn't a recipe. It is an interpretation of a demo a friend of mine did for me. Atole is gruel. This comes out about like thin malt-o-meal. You drink it.

Incidentally, I would say that America has a love affair with vanilla.

There is vanilla flavoring in just about everything remotely sweet. Now Mexico uses cinnamon alot. Even in the chocolate. And in Atole con Honholi (spelling uncertain my friend doesn't write stuff down).

.5 C sesame seeds (honholi), toast in a pan til just turning golden grind in a blender until mealy, not floury 4 C water or milk .5 C piloncillo (or dark brown sugar) or to taste. This is pretty sweet. .25 masa harina (more or less, depending on how thick you want it) 1 tsp cinnamon

Bring seame seeds, water(or milk) brown sugar and cinnamon to a boil. Sprinkle in masa harina (corn flour to you guys north of here)(thats *flour* not meal) and stir constantly. Add more flour if you want it

thicker. Simmer for 5 minutes or so. Drink warm.

The last time I made this I toasted the masa harina lightly. Gave it a little bit 'nuttier' flavor I think. And I prefer milk to water.

cs.utexas.edu!halley!marym, marym@halley.UUCP, marym@halley.mpd.tandem.com

================================================================================ Date: Mon, 1 Apr 91 16:21:58 GMT From: staffan@phos.serum.kodak.com (Kenneth Staffan (x37507)) Subject: VEGAN: Avocado Salad Dressing

bloom-beacon!mit-caf!angela@EDDIE.MIT.EDU (Angela Odoardi) writes:

>Does anyone have a recipe for any Mexican-type (taco salad dressing) >made with Avocados (Guacamole)? I would appreciate any suggestions.

Well, I wasn't going to respond because my info is so sketchy, but I

haven't seen any other responses yet:

We make one from an ultra-easy recipe in the "Light and Spicy" cookbook by Barbara Gibbons (that's off the top of my head, but I think it's close).

The only ingredients are ripe avocado, light italian dressing, and whole cumin seed. I _think_ the ratio is one avocado to one-half cup dressing to one tablespoon cumin. It's really tasty, but look for the book if you're concerned about exact proportions.

Ken

================================================================================ Date: 15 May 91 20:30:03 GMT From: "Mary Tabasko" <mctst@unix.cis.pitt.edu> Subject: VEGAN: Baba Ghanouj

cmr@cvedc.Prime.COM (Chesley Reyburn) writes:

>I am looking for recipes for tabouli and babaganoush (sp?). >-Tabouli recipes have appeared in digests 33, 34 and 36. -aem-

------------ Baba Ghanouj ------------

1 eggplant (about 1.25 lbs.) 1/4 cup of olive oil 1 clove of garlic, crushed 1/2 cup of lemon juice 1/4 cup of tahini 2 T of minced parsley

1. Cut the eggplant in half lengthwise and make several incisions in the flesh. Sprinkle the exposed meat with salt and let it drain for 30 minutes. 2. Coat a baking pan with the olive oil and place the eggplant

face-down in the pan. Bake it in an oven preheated to 400F for about 20 or 30 minutes, until tender. 3. Remove the eggplant and let it cool. Then scoop out the pulp and

place it in a food-processor or blender. Discard the skin. 4. Place the garlic in the blender with the eggplant and puree. Add alternately the lemon juice and the tahini. Finally, blend in the parsley. Season to taste with salt and pepper if desired. 5. Chill before serving. Sprinkle with paprika to add a bit of color, if you like. Serve with raw vegetables and toasted pita triangles.

I got this recipe from my friend Monica Krueger. Thanks, Monica!

-- Mary

================================================================================ Date: 11 Jan 91 11:12:39 PDT From: warren@mdcbbs.com Subject: VEGAN: Bagels

Bagels:

4 1/4 to 4 3/4 c. all-purpose flour 1 pkg. active dry yeast 1 1/2 c. warm water (120 to 130 deg F) 1/4 c. sugar

Combine 2 c. of the flour and the yeast. Add warm water, 3 Tblsp. of the sugar, and 1 tsp. salt. Beat w/electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 min. Using a spoon, stir in as much remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min. total). Cover, let rest 10 min. Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Punch a hole in the center of each ball with a floured finger. Pull dough gently to make about a 2 inch hole, keeping bagel uniformly shaped. Place on a

greased baking sheet. Cover, let rise 20 min. (Start timing after 1st bagel is shaped.) Broil raised bagels about 5 inches from heat, 3-4 min. turning once (tops should not brown). Meanwhile, in a 12 inch skillet or 4 1/2 qt. dutch oven bring 6 c. water and remaining 1 Tblsp. sugar to boiling. Reduce heat and simmer bagels, 4 or 5 at a time, for 7 min., turning once. Drain on paper towels. Place drained bagels on well greased baking sheet. Bake at 375 deg F for 25-30 min. or till tops are golden brown. Makes 12 bagels.

Light Rye Bagels: Prepare as above, except stir 1 tsp. caraway seed, if desired, in with the yeast. Substitute 1 1/2 c. rye flour for 1 1/2 c. of the stirred-in all purpose flour.

Herb Bagels: Prepare as above, except stir 1 1/2 tsp. dried basil, crushed; 1 1/2 tsp. dried dillweed; or 1 to 1 1/2 tsp. garlic powder in with the yeast.

Onion Bagels: Prepare as above, except stir 2 Tblsp. dried minced onion and, if desired, 2 Tblsp. cooked bacon pieces into the flour with the yeast.

Whole Wheat Bagels: Prepare as above, except substitute 1 1/2 c. whole

wheat flour for 1 1/2 c. of the stirred-in all purpose flour. Stir 3/4 c. raisins, if desired, in with 2whole wheat flour.

From: Better Homes and Gardens New Cookbook

I've never tried these, but they sound good. (Lots of work!)

Enjoy, Connie :)

================================================================================ Date: 5 May 90 06:50:37 GMT

From: well!oster@well.sf.ca.us (David Phillip Oster) Subject: VEGAN: Bailey's Irish Cream bread machine bread

Here is a tasty bread machine bread by Leigh Ann Hussey Oster:

1 package yeast 1 cup quaker oats 3 cups bread flour 1 tsp salt 1/3 cup honey 2 Tbsp Bailey's Irish cream or to taste 1+1/4 cups very warm water.

- --- put ingredients in pan in order listed, Select "white bread" press Start.

it doesn't rise very high, but the texture is great. - -- - -- David Phillip Oster - Note new address. Old one has gone Bye Bye. - -- oster@well.sf.ca.us = {backbone}!well!oster

================================================================================ From: jane@tortoise.ee.lbl.gov (Jane Colman) Date: 17 Mar 1992 19:10:11 GMT Subject: VEGAN: Baked Beans References: <kscdivINN107@mthvax.cs.miami.edu> Keywords: recipe vegan baked beans

I made some just the other day, that were very good. It's a slight adaptation of the recipe in The New Laurel's Kitchen.

3 cups navy beans, cooked 1 onion 1/4 cup molasses 1 tbsp. prepared mustard 1 or 2 tbsp. soy sauce 2 tbsp. rum

Chop the onion and saute until soft. Combine with all other ingredients, including a little of the water from cooking the beans, and bake covered at 350 degrees for 45 minutes to 1 hour. Very simple, very good, a bit on the sweet side.

Jane Colman JLColman@lbl.gov

================================================================================

From: rwedeman@attmail.att.com (Robin S Wedeman) Date: Tue, 29 Oct 91 10:01:21 EST Subject: VEGAN: Balsamic Marinade Keywords: recipe vegan balsamic marinade

Balsamic Marinade

1/4 cup balsamic vinegar 2/3 cup olive oil salt pepper 2 tablespoons of your favorite herb mixture (thyme, tarragon, basil, oregano)

I marinade long strips of pork tenderloin then skewer accordian style with whole new potatoes and grill. Its also quite good on chicken.

================================================================================ Date: 7 May 91 02:35:28 GMT From: jmf@cs.brown.edu (Justin Ferrari) Subject: VEGAN: Banana Cream Pie

This pie is much too simple to be as good as it is...

Banana Cream Pie ----------------

1 lb. extra firm, dry-packed tofu 3 to 4 ripe bananas 4 Tbsp. real maple syrup 1 large graham cracker crust Chopped walnuts (optional)

Press all excess water out of tofu and cube. Combine bananas and syrup in blender/food processor. Add tofu. Blend until smooth. Pour into crust. Top with chopped walnuts, if desired. Refrigerate until it sets.

I suppose honey could be substituted for syrup. You might also try topping with chopped bananas or strawberries instead of walnuts (just an idea, I haven't tried either).

Justin Ferrari jmf@cs.brown.edu

================================================================================ From: babs@jfwhome.funhouse.com (Babs Woods) Date: Fri, 3 Jan 1992 19:16:32 GMT

Subject: VEGAN: Basic Pasta References: <km9523INN1j7@mthvax.cs.miami.edu> Keywords: recipe vegan basic pasta

In <km9523INN1j7@mthvax.cs.miami.edu> hans@software.mitel.com (Hans Johnsen) writes:

>Having received a pasta making machine for christmas, I am now seeking >recipes for pasta which contain no eggs. Since we have never made pasta

>before, any tips would also be greatly appreciated.

In the Joy of Cooking you can find the following:

Basic pasta

2-1/2C white flour 2/3C water 1t olive oil

In a bowl, mix dry ingredients and make a well. Beat liquids and pour into well. Mix dry ingredients until dough forms and as much of the flour as possible is mixed in. Turn out on a floured board or table. Flour your hands and knead dough until smooth and elastic, dusting your hands as needed.

Roll into a ball, warp with plastic wrap (or cover with a wet towel) and allow dough to rest 10 minutes. Cut into four pieces and shape into desired pasta. If dough gets sticky, lightly dust with flour.

Green noodles:

puree' approximately 1/4C fresh or frozen spinach with the oil and water in a blender. Mix it with the eggs and beat together -obviously, if you're not using eggs, this just goes in as part of the amount of water you're using-. Add as usual.

Various other colorants may be used, instead of spinach:

tomato paste puree'd tomatoes puree'd beets (drained, or substitute their liquid for water) puree'd cooked carrots

-babs

================================================================================ From: astels@fsd.cpsc.ucalgary.ca (astels) Date: 3 Jan 92 16:47:37 Subject: VEGAN: Basic Pasta Dough References: <km9523INN1j7@mthvax.cs.miami.edu> Keywords: recipe vegan basic pasta dough

hans@software.mitel.com (Hans Johnsen) writes:

>Having received a pasta making machine for christmas, I am now seeking >recipes for pasta which contain no eggs. Since we have never made pasta >before, any tips would also be greatly appreciated.

>From the September 1991 issue of Vegetarian Times:

Basic Pasta Dough ================= 1 cup ww pastry flour (we've found it works much better if half of this is unbleached white) pinch salt 1 tsp. olive oil 1/4 cup water

Put it into a mixer with bread hooks or a food processor, and knead until really smooth. I suppose you could also do this by hand, but I haven't

tried it!

We've also substituted 1/4 of the flour with kamut, buckwheat etc. to add extra flavor, and the recipe suggested that chopped spinach, herbs, or tomatoe paste could be added.

astels@cpsc.ucalgary.ca Dave Astels ================================================================================ From: Shyamala Parameswaran <U15297@uicvm.uic.edu> Date: Friday, 27 Mar 1992 17:14:38 CST Subject: VEGAN: Bati Chorchori Keywords: recipe vegan bati chorchori

BATI CHORCHORI ( dry mixed vegetables )

Ingredients ( serves 4-6 ) 200gms cauliflower florets.

100gms shelled green peas. 2 potatoes, peeled and cubed. 1 medium eggplant, cubed. 1 horseradish, peeled and cubed. 1/4 onion, minced. 1 tsp. turmeric paste. 1/2 tsp. chili paste. 2 tsp. mustard paste. 3-4 green chilies, slit. 4-6 tbsp. mustard oil. Salt to taste.

This curry gets its name from the brass vessel ( bati ) in which it is cooked, so that the ingredients fit snugly in the bowl leaving just a one inch gap at the top. As a substitute, an aluminum or brass bowl with a tight fitting lid may be used.

After cutting up all the veggies, wash them well and place them in the bowl. Add the mined onion, the masala pastes, and the green chillies. Add the oil and mix well after adding salt. Cover the bowl with its lid.

Stir the vegetables occasionally over a medium-low heat, so they cook in their own juices withot any addition of water. remove from heat when the veggies are quite cooked and blended flavourfully with the spices.

Any combination of vegetables may be used in preparing Bati Chorchori.

This chorchori is a good accompaniment with rice.

================================================================================ Date: Tue, 11 Jun 1991 20:53:25 GMT From: mlb@cisco.com (Marcia Bednarcyk) Subject: VEGAN: Barbequed Vegetables

malcolm@castle.ed.ac.uk (Malcolm Douglas Brown) writes:

\> Can anyone suggest vegetarian recipes for cooking on Barbeques? Nut \> roasts are a possibility but ideas run dry after that.

Sure! Lots! When I grill, I like to grill my entire dinner on over the coals, everything from appetizers to dessert. Here are some of the

things I've done:

1. skewered vegetables. Let marinate in Italian dressing or equivalent over night to pick up flavor. Cherry Tomatoes, chunks of green peppers, sweet onions, mushrooms, cubes of tofu (they really pick up the flavor), etc. Soak the wooden skewers overnight before using to slow down the rate at which they blacken.

2. Just skewered mushrooms. I separate these out because they are so incredibly delicious grilled that I often make them alone. Be sure to marinate them in some kind of oil-based marinade, or they dry out and shrivel up. (Try a mixture of olive oil, fresh organo, and garlic.) Brush on more of this oil as they're cooking. Be careful not to overdo it because the oil causes flare ups.

3. Eggplant. This is also marvelous. Don't bother to salt/drain it, or it tends to get too dry on the grill. I like to use the Japanese eggplant sliced quite thin on the diagonal, grill until they start to blacken, and then toss the slices in a dressing made of olive oil, balsamic vinegar, oregano, salt, pepper, garlic, dash of sugar, and dash of cayenne/red pepper flakes.

4. Corn on the cob. Take off all the silk you can, then soak it in water in the husk. Put on the grill....yum.

5. Baked potatoes. Since I hate to waste heat, I often wrap up a few

potatoes in foil (wash first, and pierce skins) and set them over the coals as they're burning out. I don't know how long they really take, as I leave them overnight and they're done in the morning :-). The coals give a very interesting flavor to the potato.

Something I've thought of to do at the next BBQ: wash and halve small red potatoes, then wrap them in foil with butter and onions and garlic. They should take a lot less time, and I'd imagine the flavors will blend well.

6. Tofu and fish and onions. This is a favorite of a friend...marinate them all in soy sauce and onions and olive oil, then wrap in foil with the onions and toss on the grill. This was fantastic.

Marcia Bednarcyk mlb@cisco.com

================================================================================ From: Alison Rebecca Colman <ac10+@andrew.cmu.edu> Date: Fri, 21 Feb 1992 14:05:27 -0500 (EST) Subject: VEGAN: Bean and Fruit Bake Keywords: recipe vegan bean fruit bake

Hi everyone!

This is a vegan version of a recipe I lifted from "The Joy of Cooking". It sounds a tad yukky, but it is actually quite good. Also, the measurements are approximate, so one can adjust to their taste.

Ingredients:

1 can of beans (white northern or pinto are very good) 1 onion (size depends on how much you like onions) 1-2 cloves of garlic (I love garlic so I tend to use a lot.)

1 medium sized apple 1 orange 2-3 tablespoons of honey

2-4 tablespoons of maple syrup crushed nuts (almonds or cashews are good) cinnamon nutmeg rosemary white pepper

Instructions:

Put the beans in a small casserole dish or small bread-baking pan. Chop up the onions and spread them over the beans in the pan or dish. Do the same thing with the garlic, apple, and orange. Then, drizzle the honey then the syrup over the mixture. Mix the crushed nuts with the spices (use enough spices to suit your taste), and then drizzle the nut mixture over the beans and fruit. Bake at 300 degrees for 1-3 hours. Then put some on your plate and gobble it up!

================================================================================ Date: 22 May 91 11:24:26 PDT From: warren@mdcbbs.com Subject: VEGAN: Bean Salad

Bean Salad:

1 c. green beans 1 c. wax beans 1 c. kidney beans 1/2 c. celery, chopped 1/2 c. green pepper, chopped 1/2 c. oil 1/2 c. vinegar 3/4 c. sugar salt and pepper to taste

I haven't made this, but it looks like the standard recipe. (The beans would be canned or cooked then drained) I've also seen chickpeas in this salad.

Hope it is what you're looking for, Connie

================================================================================ Date: Mon, 1 Apr 91 18:08:34 GMT From: MEDELMA@CMS.CC.WAYNE.EDU Subject: VEGAN: Beans and Fruit (was Re: Weird Recipes)

I apparently missed the first call for strange recipes, but I cannot let this pass without sharing a favorite of a girlfriend of some 17

years past:

Beans and Fruit

Mix 1 can Campbell's Baked Beans (the ones with 5 varieties of beans) with 1 can fruit cocktail. Heat just short of boiling and serve. I

never did much care for this...

I later served her my own version of Imam Bayeldi made with textured vegetable protein (she was a veg). She refused to believe that I hadn't served her meat, which says more about her powers of discrimination than about the believability of the TVP. Not surprising, considering her tastes...

--mike edelman

================================================================================ Date: 20 Jun 90 21:54:37 GMT From: Mary Kay Stanger <crg5!mkay%sequent.uucp@RELAY.CS.NET> Subject: Re: REQUEST: Beer Bread

carioca@ucscb.ucsc.edu (fOoDFoOdfOoDiTYfooD!) writes:

>Anyone out there have a recipe for beer bread? I've ransacked >my cookbooks for one, with no success...

I pulled this one off the net...

Beer Bread

3 cups self-rising flour 3 Tablespoons sugar 1-12 oz. can/bottle beer, at room temp.

Mix all ingredients. Spray 9X5 loaf pan with non-stick cooking spray. Pour mixture into pan. Bake at 375F for 40 minutes, or until brown.

The last time I made this bread I used a bottle of Pete's Wicked Ale. It was very good; especially when it was still warm. Mmmm. Use a "good" beer; it is well worth the results.

================================================================================ Date: Fri, 22 Feb 91 14:45:00 GMT

From: kathy burton <burton@.uucp> Subject: VEGAN: Beer Bread

>From: Laura Sabel <sabel@cs.cornell.edu> >From "Eat This ... It'll Make You Feel Better!" by Dom DeLuise

3 cups self-rising flour 1 12-oz can of beer 2 tablespoons sugar

Mix ingredients and put into greased loaf pan. Don't overmix. Bake at 375 degrees for about 1 hour.

Options: You can cut down on the self-rising flour and add whole-wheat flour, bran flakes, rolled oats, nuts, and 1/2 cup raisins in any combination. For example, I use 1 cup white flour, 1 cup whole-wheat flour, 1/2 cup bran flakes and 1/2 cup rolled oats.

MAKES 1 LOAF.

================================================================================ Date: 21 Jun 90 17:51:59 GMT From: Mary Kay Stanger <crg5!mkay%sequent.uucp@RELAY.CS.NET> Subject: Re: REQUEST: Beer Bread

carioca@ucscb.ucsc.edu (fOoDFoOdfOoDiTYfooD!) writes:

>Anyone out there have a recipe for beer bread? I've ransacked >my cookbooks for one, with no success...

I pulled this one off the net...

Beer Bread

3 cups self-rising flour 3 Tablespoons sugar 1-12 oz. can/bottle beer, at room temp.

Mix all ingredients. Spray 9X5 loaf pan with non-stick cooking spray. Pour mixture into pan. Bake at 375F for 40 minutes, or until brown.

The last time I made this bread I used a bottle of Pete's Wicked Ale. It was very good; especially when it was still warm. Mmmm. Use a "good" beer; it is well worth the results.

================================================================================ Date: 23 Feb 91 01:12:25 GMT From: mwoo@pyrnova.pyramid.com (Margaret Woo) Subject: VEGAN: Beer Bread

burton@acplmc.uucp (kathy burton) writes:

>I am looking for a recipe for Beer Bread. I've been buying a mix that >you just add beer to (a quick bread - no kneading) and I'd like to make >my own dry mix. Thanks!

The best beer bread that I can make is simple:

3 cups self-rising flour 1/4 to 1/2 cup sugar (I like it sweet) 1 can 12oz. beer (room temp)

Mix everything together, bake at 350F for 1 hour, and enjoy. Don't forget to grease the pan (I use Pam).

You don't need a mix!

Margaret Woo

================================================================================ From: Shyamala Parameswaran <U15297@uicvm.uic.edu> Date: Sunday, 29 Mar 1992 11:05:15 CST Subject: VEGAN: Begun Sorse (Eggplant with Mustard) Keywords: recipe vegan begun sorse

from Meenakshie Dasgupta's Bangla Ranna (Bengali Cooking):

Begun Sorse (Brinjals with Mustard)

500gms brinjals(eggplant) 1 T turmeric paste 1 t chili paste 100gms dahi(yogurt) 1/2 c water 1 1/2 T finely ground mustard paste 1/8 t panch phoran 4-5 green chilies 2 T oil for cooking salt and sugar to taste

Cut brinjals in large pieces. Rub with a little turmeric and salt. Heat oil in a fry pan and fry brinjals until brown and nearly cooked. Remove and drain off oil.

Heat the same oil in a wok/karai till it smokes. Add panch phoran and green chilies. Fry till spluttering stops. Add turmeric and chili pastes. Sprinkle a little water and fry the masalas well. Whip the the dahi and add to the fried masalas. Stir and cook a couple of minutes. Add the brinjals. Stir and continue simmering another 10-15 mins. Add finely ground mustard paste. Mix well.

Continue simmering until mustard paste is blended in, and there is very little gravy in the pan.

N.B. Freshly prepared English mustard may be substituted for the ground mustard paste.

Serves 4-6

================================================================================ Date: Wed, 8 May 91 16:17:12 GMT From: lori@islander.asd.sgi.com () Subject: VEGAN: Benihana's Ginger Sauce

I recently went to Benihanas for dinner and managed to get the recipe for their ginger sauce.

1/4 cup chopped onion 1 small piece ginger root or 1/8 tsp ground ginger 1/2 cup soy sauce 1/4 cup rice wine vinegar

Combine all ingredients in blender and process until smooth

Makes 6 servings

================================================================================ Date: 2 Nov 90 16:37:43 GMT From: boulder!khonshu!springer@ncar.UCAR.EDU (Jann Springer)

Subject: VEGAN: Benner's Pepper Slaw

Someone recently requested a "sweet and sour" type cole slaw for a dinner they were having this weekend. This may be to your liking. Warning: It makes alot. ;>

Benner's Pepper Slaw

2 C. sugar \ 1 C. vinegar \ 1/4 C. water \ syrup 1 t. celery seed \ 1 t. mustard seed \

2 medium heads of cabbage 1 T salt

Shred the cabbage. Sprinkle the salt over the cabbage and let stand for 1 hour. Drain. Heat syrup mixture until boiling and boil hard for 1 minute. Cool overnight. Pour syrup over cabbage. Marinate for several hours and serve.

================================================================================ From: siegle@ils.nwu.edu (Greg Siegle) Date: Tue, 14 Jan 1992 15:14:41 GMT Subject: VEGAN: Black Bean Chili Keywords: recipe vegan black bean chili

Hi there. This version came over the net a while ago and it's worked quite well for me...

-- Greg

===

BLACK BEAN CHILI (makes about 12-15 cups) 4 cups dried black beans 2 large red bell peppers 3 Tbs. cumin seed 2-1/2 Tbs. dried oregano (leaf, not ground) 1/2 cup olive oil 2 large onions, finely chopped 1-1/2 cups diced green bell pepper 3 Tbs. minced garlic 4-1/2 tsp. paprika 1 tsp. cayenne pepper 1 tsp. salt 5 cups crushed tomatoes 4 to 6 (or more!) fresh jalapenos, seeded and deveined, finely chopped

Sort and rinse the beans, place them in a pot with ``enough'' water and soak them overnight. Drain off water and rinse, add enough new water to cover by two inches and bring to a boil. Simmer, covered, until beans are tender (about 1 hour), adding more water if necessary. Drain

beans, saving 3 cups of the liquid. Return beans to pot with 1-1/2 cups of the liquid.

Roast the red bell pepper under the broiler until the skin is charred,

then throw it into a paper bag and close the bag. Set it aside to cool.

Heat oven to 325 degrees, put cumin seed and oregano in a small baking pan or casserole and roast until fragrant, shaking pan occasionally (about 10 minutes).

Heat oil in skillet. Saute onions, green pepper and garlic for 3 minutes, then add cumin, oregano, paprika, cayenne and salt. Cook about 10 minutes more, then add tomatoes and jalapenos and bring to a boil for a couple of minutes. Stir all this in with the beans.

Get the red bell pepper out of the bag, peel the skin off, remove seeds etc. (After peeling, if any parts look like they got badly burned, cut them away.) Chop and add to beans.

Simmer everything for a while, thinning with the rest of the saved bean liquid as desired.

================================================================================ From: Fiona Jamieson <fj@cumbrae.dcs.ed.ac.uk> Date: 14 Jan 92 15:41:42 GMT Subject: VEGAN: Black Bean Chili References: <kn3h4fINNhk5@mthvax.cs.miami.edu> Keywords: recipe vegan black bean chili2

Sanjiv Singh was looking for this, I haven't actually made it due to a chronic shortage of black beans in Edinburgh, but as soon as I find some ...

This recipe comes from "Hot & Spicy" by Marlena Spieler, a great book!

BLACK BEAN CHILI

Ingredients :

8oz(225g) black beans 900ml water 700ml vegetarian soup stock 500ml tomato sauce (or chopped toms) 2 tbsps olive oil 2 chopped onions 5-8 cloves garlic (chopped) 1/2 sweet red pepper (diced) 1/2 mild chilli 1 tbsp cumin 2 tbsps mild chili powder 1 tbsp oregano 1-2 tbsps salsa or hot pepper seasoning 1oz (25g) chopped coriander leaves (cilantro)

Method :

1) Sort through the beans to remove any pebbles etc. Place in a large pot and add the water. Soak overnight, or boil for 2 mins, remove from the heat, cover and let stand for an hour.

2) Drain, then pour over fresh water to cover and bring to the boil. Reduce the heat and simmer for 1.5 hours, or until just tender. Add the stock and tomato sauce, then raise the heat and cook over a medium-high heat until the liquid reduces and thickens somewhat and the beans begin to fall apart into an ebony stew

3) Meanwhile, heat the olive oil in a frying pan and saute the onion, garlic and red pepper, mild chilli, spices and oregano until the onion is limp. Add to the beans with the salsa and continue to simmer for

another 30-45 mins. If the mixture is too soupy at the end of cooking then raise the heat to high and boil off some of the liquid. Take care to stir the bottom every so often so that it does not burn.

4) Serve hot, garnished with corainder/cilantro

Happy cooking !

Fiona

================================================================================ Date: 22 Nov 90 19:06:21 GMT

From: jfwhome!babs@ursa-major.spdcc.com (Babs Woods) Subject: VEGAN: Black beans with stuffed green olives, and Cumin and garlic cooked cabbage

I love to play in the kitchen and invent new ways to use foodstuffs up, but I also like to find new foodstuffs to work with. Well, I went away to a Retreat at the end of last month and they serve vegetarian and macrobiotic fare. This time my friend Russ was the co-cook with one other person and they made plain black beans, among some other dishes. Well, I thought I'd try them and to make them more interesting I came up with this:

Babs Woods ca. Nov. 6, 1990

Black beans and stuffed green olives

1C dried black beans (Soaked 4hrs. in 4C water)

1C chopped onion 2 cloves minced garlic 1t chili powder 2 small bay leaves 1C chopped celery 1C chopped carrots 1/2t black pepper 4C water 1/4C green olives, stuffed with pimientos (salad olives are fine), rinsed and drained (if desired)

Combine drained soaked beans and everything but the olives in a pot. Bring to a boil and hold there about 10-30 minutes, cover. Simmer about 2 hours. Stir in the olives. (Or stir in olives about 15 minutes before serving.)

This should not be soupy, nor should it be too gloppy. Watch it carefully in the last 45 minutes of cooking (30 minutes before you add the olives).

Serve with rice or corn and whatever you want. Serve hot. Serves about 4.

This dish goes well in tortillas with salsa, cheese, veggies; much as you would fill a taco. Serve rolled and filled tortillas on a bed of lettuce or cooked cabbage (below), topped with melted cheese, salsa, chopped tomatoes and anything else you want to add.

Experiment. Enjoy!

---------------------

Cumin and garlic cooked cabbage

3C shredded raw cabbage (red or green) (about) 1t cumin seeds 1-2 cloves garlic 2T oil some hot water

Heat the oil in a hot wok. Slice the garlic and toss it in the oil about 5 seconds or so. Add the cumin seeds, stir about 2 seconds. Throw in the cabbage, stirfry to coat well. Stirfry about 2 minutes. Add about 3/4-1C hot water or so. Cook until almost dry (it's important not to add too much water). Serve hot.

================================================================================ From: Christopher Possanza <norvien@byron.u.washington.edu> Date: Mon, 2 Sep 91 11:59:27 -0700 Subject: VEGAN: Black Rice with Coconut Milk Keywords: recipe vegan/black-rice

Someone recently requested a recipe for this; I got this one from a local newspaper. You might be able to find the bai toey leaves in an oriental grocery store. I've made this once, and it was very good.

Black Rice with Coconut Milk

2 cups glutinous black rice 1 cup sugar 3 cups water 1/8 tsp salt 1 can (13.5 oz) coconut milk 2 dried bai toey (pandanus) leaves

Wash and drain the rice. In a medium-sized pot, uncovered, bring the rice and water to a boil over high heat, stirring occasionally. Reduce heat to low, cover and simmer for 30 minutes, or until the rice is soft. Let the rice cool. In a saucepan, cook the coconut milk, sugar, salt, and bai toey leaves, uncovered, over low heat for 20 minutes, stirring occasionally.

Discard the leaves. Scoop spoonfuls of rice into individual serving dishes, then pour the coconut mixture on top. Serve at room temperature. If you do not eat all this dessert at one meal, you can refrigerate the rice and coconut mixture separately, then bring back to room temperature by warming at 100 percent power for 1 minute in a microwave oven. The coconut mixture will separate during refrigeration, so stir with a fork until smooth.

================================================================================ From: dmferrell@happy.colorado.edu Date: 24 Jul 91 08:02:13 MDT Subject: VEGAN: Blackberry Jam Keywords: recipe VEGAN Message-ID: <28956F3D.307F@mthvax.cs.miami.edu>

Basically I do all my jam recipes the same, making variations as I want to experiment.

Crush your berries to the desired texture. If you want more of the fruit integrity, don't crush them very much. Sprinkle very lightly with some sugar so that they will start forming a juice. Measure 5 cups of fruit and juice in a non-aluminum heavy pot. Add 5 cups of

sugar and mix well. On a medium to high heat (don't use a real high heat as this will scorch the fruit and leave an awful taste in the jam) bring the mixture to a good heavy boil. Remove any scum that forms.

Add one package dry pectin and stir in well. Keeping the mixture in a good boil, cook until the jam has reached the jelling point. (I'm at work and can't look up the exact temperature--but to test for jelling stir down the mixture with a thin spoon such as a metal serving spoon, remove and holding the spoon at almost a straight angle down, let the jam slide off the spoon. If the last two or three drops come together to form a sheet and sheet off the spoon the jam has reached the jelling point.) Have your sterilized bottles ready along with the lids and rings simmering in hot water.

Pour the jam into the jars, wipe the rims and seal. The current USDA recommendations are to process the jam in a hot water bath for 10 minutes for pints and to use the two part lids to seal and to not use pectin to seal the jars. If you would rather not use refined sugar in your jam, the best bet is to contact your local county extension homemaker agent and ask for recipes using honey. I have never tried any using honey as I don't want the taste of the honey in the jam, but I have been told by friends that you can make very good jams using honey. Sorry I can't tell you how long to boil the mixture as I live in the clouds and we have to boil everything longer than those of you

who live closer to sea level. Hope this helps.

================================================================================ From: spieler@function.mps.ohio-state.edu (Barry S Spieler) Date: Wed, 24 Jul 1991 14:04:46 GMT Subject: VEGAN: Blackberry Sauce (for poultry) References: <288CFC1F.33BB@mthvax.cs.miami.edu> Keywords: recipe VEGAN Message-ID: <2895702C.309D@mthvax.cs.miami.edu>

Spyros D. A. Antoniou <SDA106@psuvm.psu.edu> writes:

>Since blackberries season is here and I have collected some, does >anyone have a recipe for them.

This past weekend I also picked more blackberries than a human can eat. I made up this concoction as a sauce for duck (or other poultry), and it came out great:

Put a pint of blackberries in a saucepan, moisten with about 1/3 to 1/2 Cup of dry red wine. Add a mashed clove of garlic, a couple of sprigs of fresh rosemary, some sugar (6-10 teaspoons, depending on how sour or sweet the berries are), and salt to taste. Bring to a boil, cover, and simmer 10 minutes, occasionally stirring and mashing berries against side of pan with a spoon.

Important note:

This experiment achieved very good marks from my guests, except for one problem: I didn't bother to remove the seeds, and a couple of people (myself included) grew tired of the hard seeds interrupting our enjoyment of the flavor. You will probably want to strain the sauce somehow when it's done. Maybe someone who has experience with berries

and/or food mills and the like could e-mail me a note about how to best deal with blackberry seeds!

-Barry Spieler ================================================================================ Date: 6 Aug 90 18:26:09 GMT From: cochran%iris.usc.edu@usc.edu (Steve Cochran) Subject: VEGAN: Black-Eyed Peas Recipes

> >I would like some recipes using black-eyed peas, which I think are >widely unexploited.

I agree. When looking for a good source of soluble fiber a couple of years ago, I decided that they provided the best, low-cost source. I have used two recipes of the last couple of years, the first I threw together from what was around, and the second I modifed from a Boston Baked Beans recipe (when I got tired of always eating the first). I use a Crok Pot, but a bean pot in the oven at about 300F for 8 hours should work as well.

Steve

- --------------------------------------------------------------------

STEVE'S BLACKEYE PEAS

Difficulty: Easy Time: 20 minutes preparation + overnight soak for peas + 6-15 hours cooking Yields: ~2.5-3 quarts cooked Blackeye Peas (1 cup contains about 10g. soluble fiber)

Ingredients:

1 lb Blackeye Peas 2 16oz cans Stewed Tomatoes (chopped) 2 med Onions (coarse chopped) 3-4 stalks Celery, with leaves (chopped) ~3 cup Water

Spices to taste (I use something like the following):

4 Tbl Worcestershire Sauce

2 Tbl Chili Power 2 Tbl Rice Vinegar (or more to taste) 3 med cloves Garlic (or 4 small) 2 tsp Basil 1 tsp Thyme 1 tsp Sage 2 leaves Bay Laurel 1/2 tsp Black pepper (or more to taste) 1/3 tsp Tabasco Sauce

Preperation:

Examine and sort the peas. Add 6-8 cups cold water and let stand overnight (or for 6-8 hours). Discard water and rinse the peas. Place the soaked peas in a crok pot and add the tomatoes, onions, celery and spices (vary spices as desired). Add water to cover and mix together. Cook on Low setting for 12-15 hours or High for 6-8

hours. (Add water if necessary to cover during cooking). Serve hot or cold -- it keeps in the refrigerator for upto one week.

- --------------------------------------------------------------------

Boston Baked Blackeye Peas

Difficulty: Easy Time: 10 minutes preparation + overnight soak for peas + 6-15 hours cooking Yields: ~1.5-2 quarts cooked Blackeye Peas (1 cup contains about 10g. soluble fiber)

Ingredients:

1 lb Blackeye Peas 1/2 cup Molasses 1 Tbl Mustard 1 tbs Thyme 1 tbs Sage ~2.5 cup Water

Preperation:

Examine and sort the peas. Add 6-8 cups cold water and let stand overnight (or for 6-8 hours). Discard water and rinse the peas. Place the soaked peas in a crok pot. Mix the Molasses, Mustard and

spices with about 1/4 cup warm water and add to the peas. Add enough water to cover and cook on Low setting for 12-15 hours or High for 6-8 hours. Add water during cooking to keep the beans covered, but during the last hour or two, let the mixture thicken. Serve hot or cold -- it keeps in the refrigerator for upto one week.

- --------------------------------------------------------------------

- -- - ---------------------------------------------------------------------- Steven Cochran, Institute for Robotics and Intelligent Systems University of Southern California, Los Angeles, California 90089-0273 Phone: (Lab) 213-743-0990; (Home) 818-767-3812

================================================================================ From: nsh3@cunixf.cc.columbia.edu Subject: VEGAN: Bombay Palace appetizer References: <kki98bINNlo8@mthvax.cs.miami.edu> Keywords: recipe vegan bombay palace appetizer

This is a second Indian recipe. It is an unfailing favorite everywhere we make it. It is a deep-fried appetizer, great with cocktails, and for best effect, should be served with a fresh chutney, such as coriander leaves ground with fresh ginger, chopped green chilli pepper, some yogurt and maybe some mint leaves.

Cut into matchsticks: 1 large potato 1 small eggplant 1 onion

There should be about equal amounts of each.

Mix together about 1/4 cup of white flour with 1/2 cup of chick pea flour (called *bessan* and quite a unique thing, which has the aroma

and aftertaste of sprouted mung beans) and 1/2 tsp salt, some coarsely ground black pepper, 1 tsp ground coriander seed, 1 tsp ground cumin, and about 1 Tbsp of whole coriander seeds.

Mix the flours and seeds into the vegetables, sprinkle on a couple of Tbsps of water--VERY LITTLE water--and mix together with your hands until it just holds together. It's gooey.

Fry tablespoons of this mixture in about 3/4 inch of very hot vegetable oil until golden brown--about 5 minutes. Drain and serve hot.

This comes from a lavish cookbook produced by the New York restaurant called The Bombay Palace, and which has sister restaurants in Europe. The food at the restaurant is wonderful, but the cookbook, for the most part (edited by the food critic Stendal) is a bust. The recipes do not make up well, usually, with some exceptions. This is one.

================================================================================ From: Teresa C D Carstensen <tcarsten@magnus.acs.ohio-state.edu> Date: Wed, 4 Dec 91 13:11:50 EST Subject: VEGAN: Boston Cranberry Pie Keywords: recipe vegan boston cranberry pie

Someone had requested recipes for warm cranberry dishes. This probably isn't quite what they had in mind, but it sure is good!

This recipe was taken from _The United States Regional Cookbook_ (by The Culinary Arts Institute, Ruth Beroltheizer, ed., Consolidated Book Publishers, Inc., 1947). It's a wonderful cookbook, BTW - well worth picking up if you can ever find a copy :-).

Boston Cranberry Pie

2 tablespoons cornstarch 1 cup seedless raisins 1 cup sugar 2 cups cranberries 1/4 teaspoon salt 1 tablespoon margarine 1 1/4 cups hot water 1 recipe Plain Pastry (following)

Blend cornstarch with sugar and salt, gradually add hot water and cook in double boiler until mixture thickens, stirring constantly. Add the raisins, cranberries, and butter, and cook 5 minutes. Line piepan with pastry and brush with melted butter. Add filling, and cover top with 1/2 inch strips of pastry, crisscrossed. Bake in a very hot oven (450 degrees F) for 20 minutes. Makes 1 9-inch pie.

Plain Pastry

2 cups sifted flour 4 to 6 tablespoons cold water 3/4 teaspoon salt 2/3 cup shortening

Sift flour and salt together and cut in shortening with 2 knives or pastry blender, until consistency of course meal. Add the water, using

only a small portion at a time, until the mixture will hold together. Divide the dough into 2 parts. Roll out on a floured board to desired size. Makes 2 9-inch shells or one 2-crust 9-inch pie.

tcarsten@magnus.acs.ohio-state.edu a.k.a. TC

================================================================================ Date: 19 Jun 91 14:50:31 GMT From: tine@buitc.bu.edu (Christine Erickson) Subject: VEGAN: Spicy Broccoli-Orzo Salad

I made this for a rained out picnic this past weekend-it came out quite well. And it's really easy to make.

Spicy Broccoli-Orzo Salad

2 1/2 cups steamed broccoli florets 8 oz. orzo cooked & drained 2 large tomatoes, chopped 3 medium green onions, chopped 3 Tbs. chopped fresh parsley 1 Tbs. olive oil 1 Tbs. red wine vinegar 1 tsp. salt 1 tsp. pepper 1 tsp. garlic powder

Combine all ingredients in a bowl and toss. Cover and refrigerate overnight. Serve slightly chilled or at room temperature.

================================================================================ Date: Mon, 6 Aug 90 15:18:05 EDT From: a.e.mossberg <aem> Subject: VEGAN: Mabry Mill Buckwheat Cakes

-adapted from Mabry Mill recipe flyer-

Mabry Mill Buckwheat Cakes

2 cups buckwheat flour 1 cup white flour 1 tsp. salt 1/3 cup sugar 1/2 cake yeast 1 qt. warm water

Blend the buckwheat and white flour. Dissolve yeast in warm water. Make the batter, add 1/2 cup of corn oil, and let set at room temperature for one hour. Place in refrigerator overnight. When used, add small amount of baking soda if desired to lighten sourness of yeast.

================================================================================

Date: 25 Apr 90 16:01:45 GMT From: jrt@PacBell.COM (John Trinterud) Subject: Burmese Lime Pickle Recipe

Burmese Lime Pickle (THAMBAYA THI THANAT)

Make in the summer. They marinate/pickle in a sunny window for 1+ months.

From: The Burmese Kitchen by Copeland Marks and Aung Thein

4 green limes quartered 2 tsp salt

2 tbl oil 1" ginger cut into 4 slices (candied ginger works nicely) 1 tbl. white or cider vinegar 2 tbl. sugar 1 tbl. paprika 1 tsp. garam masala (spice mixture that can include cinnamon, cloves, cumin, pepper, etc. See Indian cookbook) 1 tsp. cumin seeds 2 cloves garlic, sliced

1) Squeeze 1/2 the juice from each lime. Mix the lime pieces with 1 tsp. of salt and put them in a jar with a tight lid. Leave in a sunny window for 4 days. (I recommend adding something between the jar and it's lid because the salt tries to rust the lid. A piece of plastic or fabric would probably work.) Rotate the jar occassionally (daily) to keep everything mixed up. Save the extra lime juice for another purpose.

2) Add the remaining 1 tsp. salt and mix and let the limes pickle in the sunny window for 1-2 months. turn the jar around to mix everything up every couple of days.

3) Heat the oil, add ginger and stir fry until the ginger is lightly browned. Add vingar, limes and the juice from the lime jar. Mix and cook until the vinegar evaporated (2-4 minutes or so). Add the paprika, garam masala, cumin and garlic. Stir Fry from about 3 more minutes.

4) Place in a clean jar and cover with a tight lid. Can store on the shelf or will keep indefinitely in the refridgerator.

5) Serve with a Burmese or Indian meal. - --

>From the net a while back - I haven't tried this one.

John Trinterud

- --

jrt@PacBell.COM "More miracles happen in handicapped {backbones}!pacbell!pbhyf!jrt parking spaces than in John Trinterud - Pacific -*- Bell all the churches of Christendom"

================================================================================

Date: Thu Nov 22 14:25:37 GMT 1990 From: fruitbat@tardis.computer-science.edinburgh.ac.uk Subject: VEGAN: Button Onions with Sultanas

I hate button onions. <plop>. I hate button onions. <plop>. I never want to see one again. <plop>. I hate button onions. <plop>. Is that a pound yet? <plop>. Peepo belly bum drawers <plop>.

- Button onions with Sultanas -

-Ingredients-

1 lb (500g) small pickling onions 2 fl oz (1/4 cup) olive oil 3 oz (75g) sultanas 1/2 pint (1 1/4) vegetable stock 2 fl oz (1/4 cup) wine vinegar 1 clove garlic, crushed 1 tbsp tomato puree Bouquet garni Salt and black pepper Fresh parsley to garnish

-Method-

Pour boiling water over the unpeeled onions, let stand for a few minutes, then drain. Now peel the onions and trim off the root ends.

Place the onions in a large pan with the oil, sultanas, stock, vinegar, garlic, tomato puree and bouquet garni. Season to taste with salt and pepper.

Bring the contents of the pan to boil, then lower the heat, cover and

simmer for 40-50 minutes until the onions are tender when pierced with a sharp knife.

Remove the bouquet garni and transfer to a serving dish. Serve hot or cold sprinkled with parsley.

-Note-

For a stronger flavour add 3 cloves, 5 pink peppercorns and a small piece of mace.

================================================================================ From: bcrowley@hamp.hampshire.edu Date: Fri, 20 Dec 1991 14:08:14 GMT Subject: VEGAN: Candied Popcorn Keywords: recipe vegan candied popcorn

Regarding a recipe for candied popcorn. We use maple syrup and cook it in a microwave. Put a 1/4 cup of maple syrup in a microwaveable bowl, and place approx. 1 cup of popcorn in. Set to hi and cook for 5 mins. After 5 mins remove bowl and dump uncooked popcorn out return bowl to microwave a nuke for another min approx. BE careful with the popcorn as it is very hot and will burn if you touch it. Do not cook longer than 5 min as it will burn the popcorn.

Good luck

Bob C

================================================================================ From: starkey@netcom.com (Sean Starkey) Date: Tue, 24 Dec 91 19:39:41 GMT Subject: VEGAN: Candy Balls Keywords: recipe vegan candy balls

Here is a recipe that sounds like the "Reese's peanut butter bars that look like buckeyes" requested last week.

These are one of my family's annual Christmas goodies.

CANDY BALLS

1 1/2 pounds powdered sugar 3 C peanut butter 1 stick oleo margerine

12 oz. chocolate chips 1/2 inch slice paraffin

Mix powdered sugar, peanut butter and oleo. Make balls (~1/2). Melt chocolate chips and paraffin. Dip balls in chocolate. Put on wax paper to cool and dry. Place in container. Store in cool place.

================================================================================ Date: Tuesday, 30 Apr 1991 13:57:17 IST From: Annice Grinberg <IU3005@BARILVM.BITNET> Subject: VEGAN: Carob Balls

Here is an easy no-bake cookie for the summer months.

CAROB BALLS

1/2 cup peanut butter (plain or chunky) 1/2 cup carob powder 1/2 cup honey 1 cup toasted wheat germ 1 cup chopped peanuts (or other nuts) 1 tsp vanilla extract (optional) unsweetened shredded coconut

Mix together everything except the coconut. Form into walnut-sized balls with wet hands. Roll in coconut and put onto a waxed-paper lined cookie sheet. Refrigerate till firm. Store in the refrigerator or freezer in a plastic bag.

Makes about 36 Annice

================================================================================ From: darsie@eecs.ucdavis.edu (Richard Darsie) Date: Fri, 20 Mar 92 15:27:44 -0800 Subject: VEGAN: Casablanca Couscous Keywords: recipe vegan casablanca couscous

I got this recipe off the back of a box of whole-wheat couscous ("Fantastic" brand, I think), and it has become one of our all-time favorites. Has a nice bite to it...

If anyone has any good vegetarian mideastern recipes to share, please post them!

CASABLANCA COUSCOUS

INGREDIENTS:

1 c. couscous 1 c. sliced carrots 1.5 c. water 1 c. sliced celery 1.5 lb. tofu;, cubed 1 can chickpeas 1 can tomato sauce 1/2 c. raisins 1 onion, chopped 2 tsp. curry powder 1 c. sliced mushrooms 1/4 tsp.cayenne 1/2 c. chopped walnut 1 tsp. ea. paprika, salt

INSTRUCTIONS:

Vegetable mixture: In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil, cover andsimmer for 40 minutes. Couscous: Boil 1.5 c. water with 2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or until water is absorbed. Serve vegetables over steaming couscous.

================================================================================ Date: Sun, 3 Mar 1991 14:00:12 -0400 From: 880039a@aucs.acadiau.ca (Katherine Astels) Subject: VEGAN: Indian Flat Bread (Chapatis)

Indian Flat Bread (Chapatis) -----------------------------

4 cups wholewheat flour 2 tsp salt 2 tbsp ghee (oil - I use canola) 1 cup water ( or a bit more)

Boil water. Mix everything together and knead for at least 10 mins. (I put it in the mixer and come back later) It should have enough water in it to form a ball.

Let sit 2 - 6 hours. The longer it sits, the more air bubbles will be in the bread.

Divide dough into balls the size of walnuts. Flour a surface then roll out the balls as thin as possible.

Heat (but don't grease) a heavy based frying pan (an electric one works well) and fry the rounds for about 1 - 1.5 mins on each side.

Note: This dough can also be used to fill with vegetables and deep fried.

Katherine Astels P.O. Box 835 Internet: 880039a@AcadiaU.CA

================================================================================ From: Wendy Campbell <WCAMPBEL@vma.cc.nd.edu> Date: Sunday, 8 Dec 1991 19:19:08 EST Subject: VEGAN: Cherry Pie References: <kjl9qiINNdl@mthvax.cs.miami.edu> Keywords: recipe vegan cherry pie

starkie%eddore@titan.trl.OZ.AU (Brad Starkie) says:

>I have more cherries from a tree in my yard than I know what to do >with. Anybody know a good recipe for cherry pie. I've never seen one >so I don't know where to start.

Take enough cherries to heap into a pie crust. Cook them (after removing seeds) slightly until you have some juice. Add sugar to taste and just enough corn starch to thicken. Place in pie shell and cover with a second shell. Poke some ventilation holes in top. Bake at 350F until crust is golden brown.

Good luck.

Wendy

Wendy Campbell wcampbel@vma.cc.nd.edu ================================================================================ From: Gene J <U46837@uicvm.uic.edu> Date: Wednesday, 14 Aug 1991 14:21:40 CDT Subject: VEGAN: Chick Pea Dip

References: <28A178C0.1FC8@mthvax.cs.miami.edu> Keywords: recipe vegan/chick-pea-dip

Chick Pea Dip (Hummos bi Taheeni):

15-16 oz. canned chick peas (garbonzo beans) I use "Allen's" brand, which is the cheapest. 1/4 cup liquid in which peas were canned 1-2 cloves garlic 1/4 cup tahini 1/3 cup lemon juice 1/8 teaspoon cumin

Garnishes (optional): olive oil paprika black olives pimento strips parsley cilantro

1- Puree all ingrediants in a blender, slowly adding the chick peas last.

2- Add additional tahini and/or lemon juice to taste, if necessary.

3- Spread on a serving platter and lightly drizzle with olive oil and garnish. Serve at room temperature with pita bread for dipping.

This recipe is derived from the ARABIAN CUSINE cookbook.

GENE J <U46837@UICVM.CC.UIC.EDU> ================================================================================ From: amyf@tekig5.pen.tek.com (Amy K Farrell) 120391 Date: Wed, 11 Dec 91 19:49:03 GMT Subject: VEGAN: Chickpea and Potato Curry References: <kki98bINNlo8@mthvax.cs.miami.edu> Keywords: recipe vegan chickpea potato curry

I can recommend *New Recipes from Moosewood Restaurant*, on which this recipe is based. It's not entirely vegetarian, but quite a few of the

recipes are vegetarian. It might be an ideal book for someone who's trying to cut down on meat. (I am vegan and find it worthwhile.)

Don't be alarmed by the long list of ingredients! This is pretty easy if you get everything measured and/or chopped before you start cooking.

This recipe is based on the "Mixed Vegetable Curry" from *New Recipes from Moosewood Restaurant*, by the Moosewood Collective. The mixed vegetable curry is also wonderful, and somewhat less starchy. The spice mix I list here, in fact, is identical to the Moosewood recipe.

I came up with this variation because I wanted to duplicate a favorite dish of mine, Alo Chana Massala, which I used to eat at a little Indian restaurant on the other coast. With rice, it's a meal in itself, as far as I'm concerned. (It has to be, because I learned to cook in a coop of 35 people and I can't seem to master cooking for one.)

But, I digress. "Feeds 4-6" is probably valid if you're using this as a main dish. Maybe even more. It's also quite spicy, if you follow my directions exactly. (It's spicier if you ignore my directions the way I do!)

Chickpea and Potato Curry =========================

Ingredients: vegetable oil, 4 tablespoons (or "as needed") black mustard seeds, 1/2 teaspoon

(when I make this, I mix up 3 or 4 recipes-worth of the following dry spices at a time, so I don't have to measure them out every time I make a curry!)

cinnamon, 1 teaspoon cardamom, ground, 1/2 teaspoon

cumin, ground, 1 1/2 teaspoon coriander, ground, 1 1/2 teaspoon fennel seeds, ground, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne, 1/2 teaspoon salt, 1 teaspoon

garlic, minced, 3 cloves ginger root, grated 2 teaspoons

onion, chopped, 1 large

chickpeas (garbanzos) 1 cup dry potatoes, cubed, 3 cups tomatoes, chopped, 2 medium

water, 1 cup

Possible Garnishes: bananas, shredded coconut, toasted cashews, raisins, chutney, etc.

Serve with: basmati rice (or other appropriate grain)

Soak the chickpeas overnight (or as you normally do). Chickpeas from a can are fine too, and quicker.

Heat the oil in a skillet (I start with a couple of tablespoons, then add a little more if it gets too dry along the way). Add the mustard seeds and heat them until they start to pop.* Add the rest of the spices and cook on low for a couple of minutes. Add the onions and saute until translucent.**

Add the potatoes and chickpeas, stir them, and cook a few more minutes. Add the water, cover the pan, and simmer for about 20 minutes, stirring occasionally.

The potatoes should be tender but not completely cooked now. Add the tomatoes, stir, and cover for another 10 or 15 minutes.

Serve with rice and garnish as desired.

====== Notes:

* A word to the wise: cover the skillet during this step; those mustard seeds can fly! "New Recipes" considers the mustard seeds optional; they seem to provide much of the hotness of this recipe.

** This is misleading because you've just coated the onions with a yellow-brown spice mix, and you're more perceptive than I if you can see that they're translucent through all that! You just have to know what the _texture_ of translucent onions is like; they will soften and slide around more than the raw onions.

================================================================================ From: prabhag@nicolle.iaims.bcm.tmc.edu (Prabha Ganapathy) Date: 11 Nov 1991 15:57:02 GMT Subject: VEGAN: Chickpeas and Blackeyed Peas References: <khat8hINNa8p@mthvax.cs.miami.edu> Reply-To: prabhag@nicolle.iaims.bcm.tmc.edu (Prabha Ganapathy) Keywords: recipe vegan chickpeas blackeyed peas

> I am looking for meatless main dish recipes using beans as a protein > source. Any and all recipes will be welcome....ovo-lacto okay.

I have couple of recipes with chickpeas and blackeyes peas. Both of which can be eaten with steamed rice or flat breads like pita bread or chapattis.

BLACKEYED PEAS 1/2 medium onion chopped finly 1 clove garlic minced

1/4 inch piece ginger minced chopped green chilies (to taste) 1 can blackeyed peas 1/2 tespoon cumin seeds 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/4 teaspoon garam masala. Salt to taste Chopped Cilantro for garnish (optional) Fresh ground black pepper

(1) Heat 2 tablespoons oil in a skillet. Add cumin seeds

(2) After a few seconds add onion, garlic, ginger and green chilies. (3) Cook the mixture till it's golden brown (4) Add the can of blackeyed peas, all the spices and salt. (5) Bring it to a simmer and let it cook on medium heat for about 5 minutes. (6) Add cilantro and black pepper before serving (Served over a bed of rice)

SPICY CHICKPEAS 1 medium onion minced 2-3 cloves garlic minced 1/4 inch piece ginger minced 2-3 green chillies chopped finely (optional) 2 medium tomatoes pureed 1 can chickpeas 1/2 teaspoon garam masala 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon tamrind paste (available in Indian grocery stores) 1/2 teaspoon chillie powder (optional) Salt to taste Thinly sliced green onions for garnish (optional)

(1) Heat 2-3 tablespoon oil (2) Add onion, ginger, garlic and green chillie. Cook till they are golden brown. (3) Add cumin, coriander and chillie powder. (4) Add tomatoes and cook for 5 minutes on medium heat (5) Add tamrind paste stir till it dissolves. (6) Add chickpeas and 1 can of water. (7) Cook covered on low heat till the liquid reduces to half. (8) Add the salt and garam masala, cook for a few more minutes (9) Garnish with green onions before serving.

Note: Tastes best if the dish is prepared in advance and the chickpeas are allowed to absorb all the spices. May need to add a little water if

the dish gets too thick. Just add a little water and bring the dish to a boil. Dish is similar to the chickpea dish found in most Indian Resturants in US.

Prabha Ganapathy ================================================================================ Date: 2 May 90 12:40:05 GMT From: warren@mdcbbs.com Subject: Recipe-Vegetarian Chili I came up with this quic{k and easy recipe for vegetarian chili the other night.

1/2 med. onion, diced

1&1/2 c. water 1 can refried beans (watch out for lard) 1 can tomato sauce 1 to 1&1/2 T. chili powder 1 tsp. sugar 1/2 tsp. garlic powder

Bring water to boil. Add onion and cook on med. boil till fairly transparent. Reduce heat to low. Add remaining ingredients. Stir till beans are smooth and heated, a minute or two. I ate it with a dollop of sour cream and some raw diced onion but it is good without any garnish at all. I hope you like it, Connie

Date: Tue Oct 30 08:56:46 1990 From: dircon!uad1031@relay.eu.net Subject: VEGAN: Chinese Pickled Garlic & Lime and Garlic Olives

I noticed a recent(ish) request for a method of making pickled garlic.

Here's mine, based on a Sunday colour-supplement recipe of a couple of years ago. Rice vinegar is obtainable from oriental stores; don't use malt or pickling vinegar, it'll obliterate any other flavour.

Chinese Pickled Garlic - ----------------------

* 6 heads of young garlic * 600ml (1 pint) rice vinegar * 1 teaspoon salt

* 1 tablespoon castor sugar * A few dried red chilis * 2 teaspoons green peppercorns

Break up the heads of garlic, and top-and-tail the cloves, but don't bother to peel them. Place them in a bowl, and blanch with boiling water; leave for a few minutes, then drain.

Meanwhile, dissolve the salt and sugar in the vinegar. Pack a pint jar with the garlic, add peppercorns and chilis, and pour over the vinegar. Leave to cool, then seal tightly.

Notes: - Leave for 6 months before trying !! - The skin will peel very easily. - Don't use unprotected metal lids on your jars (unless you *like* aqueous solutions of metal salts..... :-)

While on the subject of pickles, here's a recipe (from the same source) for olives....

Lime and Garlic Olives - ----------------------

* 225g (8oz) black olives * Juice, zest and peel of 3 limes * 1 head of garlic

* 1 tablespoon whole coriander * Olive oil

Drain the olives, and place them into a half-pound pickling jar. Roughly grind the coriander and heat in in a few tablespoons of oil for a minute. Take the zest of two limes and the peel from the third, and add to the oil with the juice of all three limes. Thinly slice the garlic, add it to the oil, saute briefly, and pour over the olives. Fill with more oil to cover, then seal and leave for a month before eating.

Julian

================================================================================

Date: 23 Feb 91 18:26:41 GMT From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) Subject: VEGAN: Chinese Steamed Buns

For those of you out there that would like to make stuffed, steamed buns in a matter of minutes, you can use biscuit dough -- the stuff that comes already made into biscuits in round tubes found in the refrigerated foods section near the butter, eggs, & cheese. Pop open the tube, take a biscuit, gently flatten it somewhat especially around the edges, glob a bit of filling into the center, close the biscuit up around the filling, and twist to seal. Steam in your bamboo steamer for 10-20 minutes (depending on the type of filling -- i.e., cooked vs. raw meat, veggie, sesame, etc.).

For the REAL thing, however, here is a dough recipe adapted from Madame Wong's Long Life Chinese Cookbook:

------------------- Buns (Basic Recipe) -------------------

1 package dried yeast or 1 cake fresh yeast 1 cup lukewarm water 4 1/2 cups flour 1/4 cup sugar 2 tablespoons Crisco or vegetable oil 1/2 cup boiling water 2 tablespoons sesame oil (dark Oriental kind)

Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. cover with cloth. Let rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/3 cups flour.

Knead dough on lightly floured board until smooth. Put into extra

large greased bowl in a warm place. cover with damp cloth. Let rise until double in bulk, about 2 hours.

Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into a roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Flatten each piece with palm of hand. Roll with rolling pin into 3-inch circles.

Brush with sesame oil. Indent middle of circle with chopstick. (At this point, add filling if desired.)

Close dough around filling (if using); otherwise fold circle in half so that it becomes a half moon then crimp edges tightly with a fork.

Place each bun on separate square piece of foil (or waxed paper) on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

Steam tightly covered over briskly boiling water for 10 minutes.

(May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.)

******************************************************************* Carol.

================================================================================ From: kupstas@cs.unc.edu (Eileen Kupstas) Date: 20 Sep 91 13:38:10 GMT Subject: VEGAN: Chocolate Cake Keywords: recipe vegan/chocolate-cake

This make a good devil's food type cake. Note that the recipe is for 1 layer.

Eileen

Chocolate Cake (adapted from Peg Bracken's _I Hate to Cook Book_)

1-1/2 cups sifted flour 3 tbls. cocoa 1 tsp. baking soda 1 cup sugar

1/2 tsp. salt 5 tbls. cooking oil 1 tbls. vinegar 1 tsp. vanilla 1 cup cold water

Use 9x9x2 pan.

Mix dry ingredients. (This can be done in the baking pan itself.) Add wet ingredients and mix with spoon until nearly smooth. Bake at 350 (F) for 1/2 hour.

================================================================================ From: srips@emx.utexas.edu (P.S.Sriram) Date: 24 Jul 91 08:07:03 GMT Subject: VEGAN: South Indian Coconut Rice Keywords: recipe vegan/coconut-rice

Hi!

I saw your posting and I know of a South-Indian dish, very traditional

sort of fitting your description, that is called Coconut rice.

Recipe follows:

1) Making of seasoning powder:

First take about 10-15 red chillies, a teaspoon of Thania(Celantro) seeds, Channa dal ( I am sorry that all names are Indian, you can probably get these in any Indian Grocery store) and fry them in a pan with very little oil. Add some Asfotedia for aroma. Put about 2 table spoons of channa dal.( I forgot the quantity earlier). Then grind them coarsely on a blender, remember the channa dal should not be in whole pieces.) Keep this aside for garnishing.

2) Take a freshly broken coconut and grate them up for about 2 cups.

3) Cook white rice in a cooker, add less water than actually written in the instructions. Cook about 4 cups of it, add 6 cups of water to it. I prefer Adolphus brand Long Grain white rice.

4) In a frying pan put about 2 tablespoons of vegetable oil and heat

it. Put some mustard seeds and let it burst, then add a little turmeric powder. To this add 1 teaspoon of Channa Dal and Urad Dal and fry till golden yellow. Add some finely split red chillies and green chillies as required. Then add in the grated coconut and stir for about 10 secs. Then add the rice to this mixture away from the fire and mix thoroughly. Add salt to taste. Add 2 teaspoons of seasoning mixture to the rice and stir. If you could lay your hands on some coconut oil add a teaspoonful for aroma. Garnish with some freshly cut Celantro leaves and some bay leaves.

5) This is ready to be served with chips or pickle as side dish. Or you can make come chatni by grinding finely some coconut with green chillies and celantro with water for consistency. Add salt to taste.

PS: Add 1 teaspoon of chilli powder when frying the items if you could not make the seasoning powder. Reduce the number of chillies used if you want it to be less hot. Reduce the amount of oil initially while frying if you want it less fattening.

Try this recipe and let me know the results.

Bye.

================================================================================ Date: Wed, 12 Jun 91 16:27:27 GMT From: dfw@needle.bellcore.com (Doris Woods) Subject: VEGAN: Cold Strawberry/Banana Pie

V2153A%TEMPLEVM@pucc.PRINCETON.EDU (Eleanor Cicinsky) writes:

>I'm looking for some good cold recipes for strawberry pies. They can >contain cream cheese.

I make a strawberry/banana pie thats very simple.

2 Bananas sliced 1 1/2 qt strawberries sliced (reserve at least 2 of the biggest ones for garnish) Graham cracker crust Strawberry Glaze

To save time I usually buy the crust and the glaze. But you can get the recipe for the crust off the back of a graham cracker box. As far as the glaze goes maybe someone on the net has a recipe for this. I just find it easier to use it from the store. It's mostly made of sugar. It can usually be found next to the Strawberries.

Start with the bananas and layer them on the bottom, then layer the strawberries on top. Continue doing this until the pie is full.

Pour the glaze on top so it covers the pie and the fruit on the bottom is covered. For a small pie just 1 jar of glaze for a large one 2.

Refrigerate for 5-6 hours. Garnish with the strawberries and serve with whipped cream.

Variation:

Add sliced Kiwi as a third layer.

It is a very refreshing summer treat!

Doris

================================================================================ From: ut-emx!srips@emx.utexas.edu (P.S.Sriram) Date: 28 Jul 91 21:10:24 GMT Subject: VEGAN: Coriander Chutney References: <2891B03D.6965@mthvax.cs.miami.edu> Keywords: recipe vegan/coriander-chutney Message-ID: <2899C46A.0668@mthvax.cs.miami.edu>

RECIPE: Coriander Chutney.

This is a very simple recipe to make the chutney.

Things needed: 1 coconut- shelled and grated, 1 bunch of Coriander,

10-15 Green chillies, 1 tablespoon channa dal, salt to taste, mustard and a teaspoon of channa dal and urad dal to be fried separately and sprinkled over the chutney as garnishing.

First fry the 1 tablespoon of channa dal with 1-4 red chillies over a slow fire till the dal becomes golden brown.

Then let it to cool a while and add all the other ingredients to it and grate it in a blender with water for consistency.

Add the garnishing after the chutney is kept in a bowl.

Thats it folks. Simple isn't it.

P.S.Sriram ================================================================================ From: "Yashodhara P. Pawar" <yp02+@andrew.cmu.edu> Date: Mon, 29 Jul 91 13:36:34 -0400 (EDT) Subject: VEGAN: Coriander Chutney Keywords: recipe vegan/coriander-chutney2 Message-ID: <289B2457.1961@mthvax.cs.miami.edu>

Ingredients:

1 bunch Coriander (also called Chinese Parsley) 1 bunch Mint leaves 3 Green chillies (In the groc. store, these are in the Hot Pepper section) 1/2 t salt 1/2 t sugar 2 t lemon juice 1 medium onion 3 T Freshly grated coconut (maybe skipped if not available, but PLEASE, do not substitute dry coconut thingummy )

Procedure:

Separate leaves of coriander and mint from the stalks. Coarsely chop the chili. Add chopped onion and blend all this in a blender till smooth.Add the rest. This is HOT! You may reduce the chilli, but then again, why eat the chutney at all!

Yashodhara

================================================================================ From: Wendy Campbell <WCAMPBEL@vma.cc.nd.edu> Date: Sunday, 24 Nov 1991 13:58:18 EST Subject: VEGAN: Cranberry Salad References: <kifo43INN2q2@mthvax.cs.miami.edu> Keywords: recipe vegan cranberry salad

trwagner@silver.ucs.indiana.edu says:

>What I would like to know is, what are your favorite recipes for >Thanksgiving and for ANY holiday. I plan to fix a turkey breast. But, >I would like to get recipes for side dishes, deserts, variations of >what or how to cook the turkey etc.

Try this--it is always a hit around here:

CRANBERRY SALAD

1 bag cranberries-fresh or frozen 2 large oranges-unpeeled 2 large apples-unpeeled 1 lb. shelled pecans

With grinder or food process or grind all (not too fine) and mix thouroughly. I serve this "as is" but sugar may be added it the taste suits you better.

Wendy wcampbel@vma.cc.nd.edu ================================================================================

From: mlb@lager.cisco.com (Marcia Bednarcyk) Date: Tue, 16 Jul 1991 23:56:42 GMT Subject: VEGAN: Cucumber Salad References: <2882FE42.3B1D@mthvax.cs.miami.edu> Keywords: recipe VEGAN Message-ID: <288DAC3F.57EE@mthvax.cs.miami.edu>

steve@yogi.hsc.ucalgary.ca writes:

>Does anyone have any receipes for vinegar based potato salads? How >about German cucumber salads?

I don't know if it's German, but one of my favorite cucumber salads is

to take thinly sliced cucumbers and onions (separate into rings) and let them sit in a "dressing" of vinegar (plain old white vinegar), some water, and a pinch of sugar. (No, no amounts. As long as there's enough to cover all the cucumbers and onions.) Let sit an indefinite amount of time in the refrigerator, from 10 minutes to overnight. Enjoy.

This is supposed to be on the very sour side.

Marcia Bednarcyk mlb@cisco.com

================================================================================ From: reddy@mips.com (T.S. Reddy) Date: 6 Aug 91 19:33:11 GMT Subject: VEGAN: Curried Mushrooms Keywords: recipe vegan/curried-mushrooms

Here is a recipe I created by combining others that I had. It turned out to be pretty good, so I though I'd share it with others.

CURRIED MUSHROOMS

1 Lb mushrooms, sliced fine. 1 cup peas 1 med sized onion 3 med sized tomatoes 6-8 cloves 1 1/2" stick cinnamon 6-8 green cardomoms 2-3 red peppers 1/2 tblspoon pepper 1/2 tblspoon turmeric 1/2 tblspoon red chili powder 1/2 tblspoon crushed ginger 1/2 tblspoon crushed garlic 1 tblspoon salt (tailor to taste). 5 tblspoons vegetable oil

Grind the cloves, cinnamon, cardomoms, red peppers, pepper in a spice mill. Puree the onion and set aside. Cut the tomatoes into small pieces.

Bring the oil to medium heat in a pan. Add the ginger and garlic and

fry for 3 minutes. Next add the onion puree, ground spices as well as the pepper and turmeric, mix well and fry for another 5 minutes. Add the tomatoes and cook until the tomatoes turn soft. Now add the mushrooms and peas and stir well. Mix in a cup of water, turn the heat to medium low and simmer for about 15 minutes.

Garnish with cilantro and serve.

Total preparation and cooking time is about 45 minutes.

T.S.Reddy (e-mail: reddy@mips.com)

================================================================================ Date: 7 Apr 91 06:24:14 GMT From: scp@cs.arizona.edu (Sean C. Purcell) Subject: VEGAN: Dahl

I don't know how close this will be to what you ate at your friend's party, but this is what I make and eat as dahl. Cheap, and good too!

Dahl

2 tsp tumeric 1 tsp cayanne 2 tsp paprika 1 tbsp cumin 1 cup red lentils, washed 1 medium onion, chopped fine 4-5 cloves garlic, minced oil

Boil lentils in water with tumeric, cayanne, and paprika. Meantime, sautee onions and garlic in more oil than necessary, stir in cumin. Add to lentil mixture, cook to a thick paste. Serve warm or cold with a flat bread, like pita, tortillas, or lavash.

Note: you may want to adjust the spices depending on how hot you like your food (e.g. 1 tsp cayanne may be too hot, I usually use ~ 1/2 tsp). I've also seen other recipes for this, in places like the Moosewood cookbooks, which call for coconut milk and a few different things. Enjoy...

--Sean

================================================================================ Date: Mon, 03 Jun 91 19:12:44 GMT From: tonse@csa1.lbl.gov (Shaheen Tonse) Subject: VEGAN: Dahl

Here is an additional recipe for Dahl, which I feel obliged to share with you all since several people tell me it is the best dahl they have ever had. Anyway....

Ingredients: 1.5 cups masoor dahl (orange in colour). Vegetable oil 3 dried red peppers

1 tsp mustard seed (tsp = teaspoon) 0.25 tsp asafoetida 1 medium onion 1.5 tsp coriander powder 0.5 tsp turmeric powder salt to taste.

Put dahl in about 3 cups water and let boil. It normally takes about an hour for the dahl to break up and pulp, however what I do is to start soaking it in water before I leave for work. This way it takes much less time to cook when boiled later. (gas, electricity SAVINGS!!)

Spice Mixture: (To be added when dahl is about 80% cooked or even earlier if you like) Slice the onion into thin slices. Heat the oil in a frying pan, when hot, add red chilies and mustard seeds. After seeds pop, add the asafoetida, and immediately turn down the heat. Add the onions, start frying on low heat until they are "transparent", then turn up heat until they are quite brown, but not burnt black. Add coriander & turmeric and turn down heat. After a minute, add about 0.5 cup of the boiling dahl mixture to the frying pan and stir energetically so that the spice mixture gets mixed well, and onions break up.

Pour it back into the dahl pot, add salt, cook for another 10 minutes or until dahl is done, whichever comes later.

Eat with rice, and tastes good with Patak's Garlic Pickle or Patak's Prawn Balichow on the side.

Enjoy, Mr. Patak. (just kidding).

================================================================================ From: astels@fsd.cpsc.ucalgary.ca (astels) Date: 19 Jul 91 15:52:36 Subject: VEGAN: Dahl References: <288496FC.018C@mthvax.cs.miami.edu> Keywords: recipe VEGAN Message-ID: <2891BBAF.6C28@mthvax.cs.miami.edu>

boris@monsoon.Berkeley.EDU (Boris Chen) writes:

I bought a bag of lentils and don't know what to do with them. Can anyone suggest some easy recipes, preferably something with curry?

One of my favorite lentil dishes is Dahl, I boil equal amounts of brown rice and (green) lentils with 2.5 times as much water, an onion, and whatever spices I feel like (curry is especially good) for ~45mins. This is good served hot with some steamed veggies or as a bases of a non-meat loaf. If you have red lentils I would suggest using white rice since the cooking times would match better.

I also use lentils homemade soups since they don't have to be soaked overnight.

Kate Astels astels@cpsc.ucalgary.ca

================================================================================ Subject: VEGAN: Dal and Achar References: <kki98bINNlo8@mthvax.cs.miami.edu> Keywords: recipe vegan dal achar

Here are two basic recipes:

Basic cooked dal ================

Use about 1/2 cup dal per person; you can make lots and freeze some. Spread dal on a dishtowel and sort over for pebbles. Some imported dal is really dirty. Place in colander and rinse well. Set in a bowl of water to soak for at least half an hour or as long as overnight.

Saute chopped onion in some oil; use about 1/2 - 1 onion per cup of dal. Add finely grated ginger (1 tsp or more per cup of dal) and pressed or chopped garlic (at least 4 cloves per cup of dal--I use more). Saute about one minute, then add dal, some tumeric, some salt, and lots of water. Simmer until dal is very tender--cooking time will vary. The resulting mixture should have the thickness of thick, lumpy gravy (sounds yummy, huh?). If you like, after the dal is all cooked, add a *tiny* amount of tamarind concentrate.

The dal is, and is supposed to be, not all that spicy. It usually accompanies a spicier dish. For simplicity, you can serve it with just spicy pickles and rice.

Achar (peppered radish) =======================

Ingredients: Daikon radish cooking oil salt tamarind yellow mustard seeds cumin seeds tumeric red pepper (cayenne or crushed red pepper)

Wash daikon radish and cut into big french-fry shapes. In a large pan, heat a small amount of oil. When hot, add a couple of tablespoons of yellow mustard seeds. These will start to crackle and pop. Let them

pop for about 30 seconds, and then add a couple of teaspoons of cumin seeds. These will crackle too; watch carefully to see that they don't burn. Lower heat slightly and add radish, a sprinkling of tumeric, a very small amount of water, a dash of red pepper, a little salt, and quite a bit of tamarind. I use about a tablespoon for a couple of pounds of radish--we make this in quantity. Stir until ingredients are well mixed. Cook until radish is just heated, but still very crisp. Radish should not be limp or soggy. Serve hot or cold. Yes, you eat the seeds, too.

My husband says you can make potatoes this way too, but the potatoes need to be cooked all the way through. I would pre-cook them in the microwave to speed things up.

I selected these recipes because I think the techniques and spicing fairly are representative. The cook-seeds-in-oil trick is common, as is the garlic-onions-ginger mixture.

Don't be shy with the spices, but be aware that black pepper gets hotter as it cooks longer, and too much tumeric can make food bitter.

================================================================================ Date: Wed, 10 Apr 91 11:38:22 GMT From: jorice@maths.tcd.ie (Jonathan Rice) Subject: VEGAN: Deal's Californian Salsa

Lastly, here is a great recipe for salsa sauce which I got from a Californian friend of mine (Lynne Deal) recently.

DEAL'S CALIFORNIAN SALSA --------------------------

4 *large* tomatoes - *ripe*, peeled, seeded + chopped (see below) 1 tablespoon seeded, finely chopped *hot* peppers 2 tablespoon finely chopped fresh cilantro 1 small red onion, finely chopped 1 large clove garlic, finely chopped 1 teaspoon red wine vinegar (or lemon juice) 1 teaspoon salt

To peel tomatoes, immerse in boiling water for *less* than 1 minute, then plunge into ice water and the skin will slip off. Squeeze out seeds, chop.

Balance of ingredients is according to taste, especially the chilis. Try *lots* of cilantro and garlic and add chopped red and green sweet peppers.

================================================================================ From: dmferrell@happy.colorado.edu Date: 5 Aug 91 18:48:23 GMT Subject: VEGAN: Diane's Eggplant Keywords: recipe vegan/dianes-eggplant

Here's a recipe that takes some time, but well worth the effort.

1/2 bushel of hot red peppers 1/2 bushel of red and green sweet peppers 1 head garlic (that is the entire head, not one clove and use a very large head) fresh mint--about a good colandar full--washed and leaves removed from the stem olive oil approximately 1/2 bushel medium to medium large eggplants

clean and seed the peppers. clean the paper from the garlic. wash the mint. remove the leaves from the stems. Pass the peppers, garlic and mint through a meat grinder on medium fine grind. Set aside. *they will begin to form juice which you should drain before using*. This

can be done a day ahead before using and then refrigerated or you can do this right before using the mixture.

wash the eggplants, remove the stem and blossom ends then slice into 1/2" slices. Alternately layer the slices of eggplant and canning salt on a large drain board--either one with holes in it or one that slightly slants. You don't need too much salt--just sprinkle a little bit on each slice. Then place a large board on top-- large enough to cover all the layers of eggplant and place a heavy on top of the board. I use an 8 quart pot filled with water. The eggplants will begin to *weep*. Let them sit like this overnight or about 24 hours. Remove the weight and the board--the eggplants should be pressed thin. Use a paper towel wipe off the excess moisture and salt.

In a heavy pan, lightly fry each slice in the olive oil. Don't use too much as the eggplant really absorbs the oil.

In a heavy crock make alternate layers of fried eggplant slices and the pepper mixture. When the crock is about 3/4 full, cover all with a good virgin or extra virgin olive oil. Cover with a lid that will fit inside the crock and set a weight on the lid so that a little oil comes over the lid. Store in a cool dark place and they will be ready to eat in a few weeks.

If you would rather not store them in a crock, then alternate the layers of eggplant and pepper mixture as before but in a baking dish. Place two stacks of eggplants/pepper in a small freezer bag and some

extra pepper mixture and freeze. To serve, take them out of the freezer about 4-5 hours before using. Gently pull the pieces apart as they thaw. Then cover with olive oil and a little garlic salt or salt and peppers to taste. They will absorb more oil as they sit. Add more if you wish.

These are great. They are tangy but not hot, even when we have used peppers that actually caused blisters on our hands when cleaning them. They're great as a meat condiment, part of a relish try, mixed with tomato slices and used as a salad. My husband and I like to make sandwiches with them and some salami. If you are looking for a different taste, use cider vinegar instead of the olive oil to cover the eggplant as this slightly pickles them. When ready to serve drain however many slices you want to use then mix them will a small amount of olive oil and some seasonings. A great salad.

I'm sorry I'm so vague about how much oil to use or how much mint. this is a very old family recipe, my great-grandmother made these and I'm well over 40. We really eyeball the amounts and adjust the garlic and mint according to how strong they are.

I hope you enjoy

Diane M. Ferrell

================================================================================ From: radhika@cs.washington.edu Date: Fri, 13 Dec 91 00:20:28 -0800 Subject: VEGAN: Dosai Keywords: recipe vegan dosai

(Verbose, designed to guide the novice through the steps).

Dosai (South Indian, Pancake-like) =====

Ingredients:

3 cups of Texas long grain rice 1 cup of urad dal (available in Indian grocery stores). (Buy the polished kind, not the unpolished one with the outer black layer) salt to taste (about 2 tsp)

Method:

GRINDING:

Soak the rice and the dal separately, for about 5 hours (soaking longer won't hurt, I usually soak it in the morning, go off to work, and grind in the evening.) Grind the rice with sufficient water until it is a smooth paste. (I use my osterizer and run it in 3 batches, the amount of water used to grind is somewhat crucial, using too much will make the result too watery, while using too little will make it hard to grind and too thick. I usually put in the rice and add water until it just reaches the brim of the rice, this will seem like too much, but it will work out fine once the rice is ground. I then run the osterizer on MIX until the rice is broken and then run it on LIQUIDIZE until the rice starts to become a paste. If required, add just a little more water, perhaps a few tablespoons. Touch the paste between your fingers to feel the texture. It should be smooth).

Now grind the dal in two batches. (The amount of water here is not as tricky. Traditionally this would be ground in a stone grinder by hand. The dal needs to be ground while slowly adding more water from the top of the osterizer. When ground, the dal has the tendency to fluff up, this tendency must be encouraged by adding only a little water at a

time while stirring and continuing to grind. The dal should double in quantity after grinding, while the quantity of rice would have remained unchanged.) Now mix both the pastes with the salt in a dish that is at least a third bigger in size, allowing space for the dough to rise. (Quite commonly, the dough runs over for me, so I put it in a larger dish than worry all night about overflowing dough). Leave for about 8 hours in a dark warm place. I usually leave it in the oven overnight and occasionally turn the oven on for a minute or two, to keep the air inside the oven at a warm temperature.

COOKING:

The next morning, if you have done all this, the dough is ready to be transformed into dosas. Use a heavy cast-iron griddle (a flat non-stick pan will do, but sadly lacks the taste that comes from the iron pan). Heat the pan until a few drops of water dropped on the pan sizzles away Take a deep ladle full of dough and drop the dough in the middle of the pan, then with a deftness that comes with practice, quickly swirl the dough away from the middle until it is spread evenly in a circle around the pan. You must do this quickly because once the dough cooks, you cannot spread it and the result will be lumpy. Take a teaspoon full of oil and spread it around the edge of the dosai. Wait a minute or so, until you see the edges browning and insert a flat ladle that has sharp edges under and all around the dosai, until it is released completely

(Bewarned that, using a well-scrubbed pan won't let you release the dosai easily. To prevent this, you might want to rub a little oil onto

the surface of the pan before spreading the dough.)

After releasing the dosai, flip it around on the other side and put another teaspoon of oil around the edges. Wait a minute or two until it is cooked and remove from the pan.

Before making the next one, use a small piece of paper kitchen towel and rub any excess oil off the pan.

(This whole procedure sounds tedious, but its not too hard after you've done it a few times. Incidentally I make dosa every week. The dough will keep in the refrigerator for a week or more. If the dough starts to get sour, cut small pieces some green chilis and onion and add to the dough before cooking it. This can be done even otherwise, for a different flavor and variety.)

To eat:

Break a piece of the dosa and dip it into the dosa-molaga-podi or the samber (recipes to follow) and pop it into youir mouth.

Enjoy. If you do try to make this, send me email if you have any further questions.

radhika (radhika@cs.washington.edu)

================================================================================ From: radhika@cs.washington.edu Date: Fri, 13 Dec 91 00:21:44 -0800 Subject: VEGAN: Dosai Molaga Podi Keywords: recipe vegan dosai molaga podi

A powdery substance that is traditionally eaten with dosai or idlis.

Dosai Molaga podi (Literally translated, "Dosai Chili Powder")

=================

Ingredients:

1/2 cup urad dal 1/2 cup chana dal asafoetida (a little) tamarind (dry or fry it also) (cannot use the paste) 1/4 cup coriander seeds to taste ( I found 1/4 cup a little too much, reduce slightly) jaggery (little bit) (molasses?) salt (to taste) red chillies (to desired taste) 1/4 cup sesame seed (preferable the white kind)

Method:

Fry til in a dry pan, and the others in a little oil separately, until red (don't wait until it gets too dark). Powder all ingredients finely and the two dals slightly coarsely and mix all together. Note on the amount of red chilies to use-- I usually fry and grind red chilis separately (this needs to be done with sufficient ventilation in the kitchen), and then keep adding this to the mixture of the other

ingredients until desired level of heat tolerance. I can always use any leftover in other recipes that calls for red chili powder.

Note: This makes a batch that you can keep around for a few months. Store in normal air-tight glass bottle or plastic container.

How to eat the dosai with this:

Add a little oil to a little podi and mix, the dosa in then dipped into this oil-podi mixture, to smear it with this mixture and then popped into the mouth. Using the fingers is the preferred way here. (This is not unlike the way the Ethiopian bread Injera is eaten).

radhika (radhika@cs.washington.edu)

Scott | No success can compensate for failure in the home. David O. McKay Mattes | President 1951-70, Church of Jesus Christ of Latter-day Saints

Scott | No success can compensate for failure in the home. David O. McKay Mattes | President 1951-70, Church of Jesus Christ of Latter-day Saints