Chocolate Almond Brittle

1/2 cup non-hydrogenated margarine, room temperature
1/2 cup semi-sweet chocolate chips
4 ounces vegan graham crackers (about 6 rectangles)
1-1/4 cups almonds, toasted and chopped

What You Do:

1. Lightly grease a 9-inch square or round cake pan. In a medium saucepan over low heat, melt the margarine and chocolate. Meanwhile, break up the graham crackers into small pieces (but not crumbs).

2. Once the margarine and chocolate are melted, remove from heat and stir in the graham crackers and chopped nuts.

3. Spread mixture into prepared baking pan. Cover and refrigerate for at least two hours or until set. Store in an airtight container.

From Veg News Magazine

Olive Ketchup

Ingredients
1/2 cup Kalamata olives, pitted
1/4 cup chopped fresh parsley
2 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
2 teaspoons tomato paste

Preparation
Combine olives, parsley, scallions, garlic, oil and vinegar in a food processor. Pulse until finely chopped. Transfer to a small bowl and mix in tomato paste.

Tips & Notes
Make Ahead Tip: Cover and refrigerate for up to 4 days.
Nutrition
Per tablespoon: 46 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 155 mg sodium; 22 mg potassium.
Exchanges: 1 fat

from: http://www.eatingwell.com/recipes/olive_ketchup.html

Mediterranean Burgers - From Ms. Patton

7 servings
Active Time: 1 1/4 hours
Total Time: 1 3/4 hours

Ingredients:
4 sun-dried tomatoes, (not packed in oil)
1 1/2 cups vegetable broth, or water
1/2 cup millet, rinsed (see Ingredient note)
1/4 teaspoon salt
6 teaspoons extra-virgin olive oil, divided
1 large onion, chopped
3 cups lightly packed baby spinach, stems trimmed
2 cloves garlic, minced
Olive Ketchup, optional (recipe follows)
1/2 cup crumbled feta cheese
1 tablespoon chopped fresh basil
2/3 cup fine dry breadcrumbs
1/4 teaspoon freshly ground pepper
7 whole-wheat English muffins, or whole-wheat buns
Arugula & sliced tomatoes, for garnish

Preparation:
Place sun-dried tomatoes in a small saucepan and cover with water. Bring to a boil. Remove from heat and let soak until softened, about 30 minutes. Drain and finely chop; set aside.
Meanwhile, bring broth (or water) to a boil in a medium saucepan. Stir in millet and salt; return to a boil. Reduce heat to low, cover and simmer until the millet is tender and liquid is absorbed, 25 to 30 minutes. Let stand, covered, for 10 minutes. Fluff with a fork; transfer to a plate to cool to room temperature, about 20 minutes.
While the millet cooks, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened and light brown, 5 to 7 minutes. Gradually stir in spinach; cover and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Add garlic and cook, stirring, until fragrant, about 1 minute more. Transfer to a plate; let cool for about 10 minutes.
Prepare Olive Ketchup, if using.
Place the millet in a food processor and pulse to mix lightly. Add the spinach mixture and pulse until coarsely chopped. Transfer to a large bowl; stir in the feta, basil, breadcrumbs, pepper and the reserved sun-dried tomatoes; mix well.
With dampened hands, form the mixture into seven 1/2-inch-thick patties, using about 1/2 cup for each.
Using 2 teaspoons oil per batch, cook 3 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Toast English muffins (or buns). Garnish the burgers with arugula, tomatoes and Olive Ketchup, if desired.
Tips & Notes
Make Ahead Tip: Prepare through step 6. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.
Ingredient Note: Millet makes a good grain base here because it gives these burgers added body with a pleasantly mild flavor. Look for it at natural-foods stores.
Nutrition

From: http://www.eatingwell.com/recipes/mediterranean_burgers.html
Per serving: 309 calories; 9 g fat (3 g sat, 4 g mono); 10 mg cholesterol; 48 g carbohydrates; 11 g protein; 7 g fiber; 627 mg sodium; 342 mg potassium.
3 Carbohydrate Serving
Exchanges: 3 starch, 1/2 vegetable, 1/2 medium-fat meat, 1 fat

Barley and Porcini Soup

What You Need:
1 ounce dried porcini mushrooms, soaked in hot water for 20 minutes
1 tablespoon olive oil
1 yellow onion, chopped
1 carrot, grated
1 cup barley
5 cups water or mushroom stock
Salt and freshly ground black pepper
1 tablespoon fresh dill, minced

What You Do:
1. Remove the porcini mushrooms from the soaking liquid, reserving the water. Thinly slice the porcinis and return to the soaking liquid. Set aside.
2. Heat the oil in a large saucepan over medium heat. Add the onion and carrot and cook until soft and lightly caramelized, about 7 minutes. Add the barley and water, and season to taste with salt and pepper. Simmer for 20 minutes.
3. Add the reserved mushrooms and soaking liquid plus half the dill. Cook until the barley is tender, about 10 minutes longer. Serve hot, garnished with the remaining dill.

From Vegnews.com

I am pretty sure this can be modified to be raw. I don't know what the difference with the mushrooms is (may still need to be soaked in warm-hot water) but the rest of it should be able to be grinded and soaked.

Cumin Lime Tofu

What You Need:

1/4 cup freshly squeezed lime juice
1-1/2 tablespoons agave nectar
1-1/2 tablespoons tamari
3/4 teaspoon cumin
1/4 teaspoon curry powder
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
1/4 teaspoon sea salt
1-1/2 tablespoons olive oil
1 12-ounce package firm tofu, cut into 1⁄2-inch cubes
3 tablespoons pumpkin seeds or pistachios, lightly chopped

What You Do:

1. Preheat oven to 375 degrees. In a 9 x 12-inch baking dish, combine lime juice, agave nectar, tamari, cumin, curry powder, allspice, cayenne, sea salt, and olive oil. Add tofu and turn to coat each side. Cover dish with foil and bake for 15 minutes.

2. Remove foil, flip tofu and sprinkle on the pumpkin seeds or pistachios. Bake uncovered for 13 to 15 minutes until marinade is absorbed. Serve with rice, over a salad, or with mashed sweet potatoes.

Note: Can be used as a salad dressing (without tofu of course), or with most veggies. To make it a stir fry, use snow peas, potatoes, cauliflower, sprouts, and red bell peppers

Soft Corn Tortillas

If you can take on this raw food recipe, you can take on anything! Although this dish is a bit intense, it is by far one of the tastiest things on the planet. I'm proud to say that we have the gorgeous Sarma to thank for that!

Feel free to check out more of Sarma's goodness by visiting GreenChefs.tv or buying her book, Raw Food/Real World: 100 Recipes to Get the Glow.

Soft Corn Tortillas
with spicy “beans,” avocado-corn guacamole and tomato-lime salsa

Serves 6

Ingredients

Corn Tortillas

• 3 Cups Fresh Corn Kernels
• 1 1/2 Cups Chopped Yellow or Red Bell Pepper
• 3/4 Cup Golden Flaxseed, Finely Ground
• 1 Tablespoon Lime Juice
• 1 Tablespoon Ground Chili Powder
• 1 1/2 teaspoons Sea Salt
• 2 teaspoons Ground Cumin

Spicy "Beans"

• 1 1/2 Cups Sunflower Seeds
• 1 Cup Sun-Dried Tomatoes
• 1 Tablespoon Miso
• 2 teaspoons Ground Cumin
• 2 teaspoons Ancho Chili Powder
• 1 Tablespoon Ground Coriander
• 1 teaspoon Cayenne Pepper
• 2 Tablespoons Olive Oil
• 1 Tablespoon Agave Nectar
• 1 teaspoon Sea Salt
• 6 Tablespoons Filtered Water
• 1/2 to 1 Whole Jalapeno cored but with seeds chopped
• 3 Whole Green Onions
• 1 Small Handful Fresh Cilantro

Tomato Sauce

• 2 Cups Sun Dried Tomatoes
• 1 Small Tomato
• 1/4 Medium Onion
• 2 Tablespoons Lemon Juice
• 1 teaspoon Sea Salt
• Pinch Of Hot Pepper Flakes

Avocado-Corn Guacamole

• 3 ripe avocados, pitted
• 1 cup fresh corn kernels, cut from 1 ear (or use thawed frozen corn or simply omit)
• 1 large handful cilantro leaves, finely chopped
• 2 tablespoons lime juice
• 1/2 jalapeno pepper, finely minced
• 1 teaspoon sea salt

Tomato-lime Salsa

• 3 cups finely chopped, seeded tomatoes
• 3 tablespoons lime juice
• 1 handful cilantro leaves, finely chopped
• 1/2 small jalapeño, seeded and finely chopped
• 3/4 teaspoon sea salt

Tart Sour Cream

• 1 cup coconut meat
• 3 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon white miso paste
• 1 cup filtered water
• 1/2 cup cashew nuts, soaked for 1 to 2 hours
• 1 teaspoon sea salt

Assembly

• 3 Whole Limes

Preparation
Make this dish as spicy as you like. Don’t cut too deep into the corncobs or you’ll end up with those hard little pieces that get stuck in your teeth. When making the “beans,” keep in mind that they will be tossed with a mild tomato sauce, so the spiciness will be mellowed out. If you want to make them ahead of time, keep all the components separate and assemble at the last minute, as the tortillas will get soggy if left to sit too long. The flaxseed can be ground in a coffee or spice grinder or Vita-Mix with dry blade (it will yield about 1 cup ground flaxseed).

“We sometimes get large, skeptical men in the restaurant who may have been dragged in by a girlfriend or family member and who proudly insist ‘I’m a meat and potatoes guy!’ For them, I always recommend this particular dish. It’s very filling and hearty. Then I smile graciously as the same guys later inevitably tell me something like, ‘I thought I was going to have to go for a burger after this, but I’m really full!’ I’ve had so many variations of this conversation, and it’s always the tortillas that get the best response from the self-proclaimed ‘carnivores.” - SM

For the corn tortillas:

1 In a food processor, chop the corn and bell pepper. Add the remaining ingredients and process until almost smooth.

2 Divide the dough onto two Teflex-lined dehydrator trays and spread to the edges using an offset spatula. Dehydrate at 115 F for 3 to 4 hours. Flip the Teflex sheets over onto the tray and carefully peel away the Teflex. Place back in the dehydrator for about 2 hours.

3 When the tortilla is completely dry on both sides but still pliable, remove it from the dehydrator and place on a flat surface. Use a round cutter or small plate about 4 inches in diameter and trace around it with a knife to cut round tortillas. You should have about 9 tortillas per 14-inch tray. Keep the scraps to add to a salad or just eat them plain as a snack.

For the spicy “beans”:

1 In a food processor, grind the sunflower seeds, tomatoes, miso, cumin, chile powder, coriander, cayenne, olive oil, agave nectar, and sea salt until thoroughly combined. Add the water a few tablespoons at a time and process further for a wet dough-like consistency. Taste for seasoning. Add the jalapeno, green onions, and cilantro and pulse a few times to combine, but leave small bits of herbs.

2 Spoon the mixture onto 1 or 2 Teflex-lined dehydrator trays. You don’t need to smooth it out; leave it chunky on the tray but flat enough to fit under another tray. Dehydrate at 115 F overnight, or about 10 hours. If possible, about halfway through, flip the “bean” mix over so the undersides can dry -- this step is not totally necessary, as the mix will be combined with the wet tomato sauce anyhow. The mix should be dry on the outside and not too mushy, so it can be broken up into pieces.

For the tomato sauce:

1 Place all the sauce ingredients in a food processor and grind well to a thick sauce consistency.

2 Place the “bean” mix in a medium bowl and break up any larger pieces. Add the tomato sauce and toss to combine well. It should be thick and somewhat spreadable. If not using right away, cover and store in the refrigerator for up to a few days, if necessary.

For the avocado-corn guacamole:

In a medium bowl, mash the avocados well with a fork. Add the corn, cilantro, lime juice, jalapeno, and salt and stir well to combine, If not using immediately, cover the surface of the guacamole with plastic wrap and refrigerate. This will only keep well for about a day or so.

For the tomato-lime salsa:

In a medium bowl, combine the salsa ingredients and taste for seasoning.

For the tart sour cream

In a blender, blend the coconut meat with the lemon juice, cider vinegar, miso, and 1/2 cup of the water until smooth. Add the soaked cashews and more water, 1 tablespoon at a time and blend until completely smooth (you may need more then 1 cup of water). Season with salt and blend further. Transfer to a squeeze bottle or covered container and refrigerate until ready to use. Can be kept for up to 2 or 3 days.

For the assembly:

3 limes for garnish
1 cup Tart Sour Cram

1 Lay the tortillas on a flat surface. Spread 1 heaping tablespoon of the spicy “beans” and tomato sauce mixture on each tortilla, leaving a very thin rim at the edges. Top with a heaping tablespoon of guacamole. Fold the sides up to form a taco shape. Repeat with the remaining tortillas.

2 Cut each lime in half lengthwise (if you cut just on either side of the core of each lime, the sections are much easier to squeeze). Place a lime slice on each plate. Lay three filled tortillas against the lime and each other on the plates.

3 Top each tortilla with a heaping tablespoon of tomato-lime salsa and a drizzle of “sour cream.” As you eat them, squeeze a bit of the lime garnish on each one.

http://www.welikeitraw.com/rawfood/2006/11/soft_corn_torti.html

Raw Stuffed Peppers

6-8 Small Green or Red Peppers
Rosemary
Thyme
Cayenne Pepper
4 Carrots
1/2 Onion
1 Cup of Quinoa
1 Cup of Water
1 Cup of Apple Juice
1 cups of sundried tomatoes
3 garlic cloves
1/2 cup of mushrooms (optional)
1/3 cup walnuts (optional)
1/3 cup cranberries (optional)

Prepare quinoa by sprouting ( http://www.sproutpeople.com/seed/print/quinoa.html ). Steam carrots. Blend together sundried tomatoes, garlic, rosemary and thyme until made into a paste.

Mix together and stuff peppers, put in steamer for 10-15 minutes until ready. Sprinkle Cayenne pepper on top.

Eat and Enjoy!

PEACH COBBLER

1 c. pineapple juice
1/2 c. pitted dates
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. tapioca, arrowroot, cornstarch (or I've substituted amaranth or spelt flour which makes it less translucent but changes the glycemic index).
3 c. mashed fresh peaches
1 tbsp. almonds
1/2 c. pitted dates
1/3 c. oatmeal

Blend first 5 ingredients. In a non-stick baking dish, layer peaches; pour juice mixture over. Grind remaining ingredients as topping and spoon over top. Bake at 350 degrees for 45 minutes. Serves 6 to 8.

From Cooks.com (http://www.cooks.com/rec/doc/0,1737,154163-234195,00.html)

Black Bean Soup With Spinach

By MARTHA ROSE SHULMAN

Published: March 13, 2009

This spicy soup is a highly nutritious meal in a bowl and one more way to use spinach in a bag. It’s inspired by a black bean soup made in the highlands of Veracruz with a local green that is somewhat like lamb’s quarters.

Skip to next paragraph

Recipes for Health

This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

See previous recipes »

Related

Recipes for Health: Black Bean Chili (March 12, 2009)

Recipes for Health: Refried Black Beans (March 11, 2009)

Recipes for Health: Black Bean Enchiladas (March 10, 2009)

Recipes for Health: Black Beans: Nutrition From South of the Border (March 10, 2009)

12 ounces black beans, washed and picked over for stones, soaked in 2 quarts water for six hours or overnight

1 tablespoon canola oil

1 medium onion, chopped

2 teaspoons lightly toasted cumin seeds, ground

4 large garlic cloves, minced

Salt, preferably kosher salt, to taste

2 canned chipotle chiles in adobo, seeded and finely chopped

12 ounces (two bags) baby spinach

1/2 cup chopped cilantro, plus additional for garnish if desired

1. Soak the beans in the water for at least six hours. If they will be soaking for a long time in warm weather, put them in the refrigerator.

2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until it begins to soften, about three minutes, and add half the garlic and the cumin. Cook, stirring, until fragrant, about one minute, and add the beans and soaking water. They should be covered by two inches of water. Add more water as needed, and bring to a boil. Reduce the heat to low, and skim off any foam that rises. Cover and simmer one hour.

3. Add the salt, chipotles, remaining garlic and half the cilantro. Continue to simmer another hour, until the beans are quite soft and the broth is thick and fragrant. Taste and adjust seasonings. Let sit overnight in the refrigerator for the best flavor.

4. Partially puree the soup using an immersion blender, or puree 2 cups of the beans with a small amount of broth in a blender or a food processor fitted with the steel blade. Stir back into the soup. Bring to a simmer. Add the spinach, a handful at a time, and simmer for five minutes. Stir in the remaining cilantro, and taste and adjust seasonings. Serve with warm corn tortillas, garnishing each bowl with queso fresca.

Yield: Serves six

Advance preparation: The cooked beans will keep for three to four days in the refrigerator, and they freeze well. Bring back to a simmer and add the spinach before serving.

Date Bars

Makes 20 bars

• 3 cups of oatmeal
• 1 and ½ cups of flour
• 2 and ¼ cups brown sugar
  1tsp baking powder
• 2 sticks melted margarine
• 10oz dates (about 3 cups)
• 1 cup water
  
  

Combine oatmeal, flour, baking powder, melted margarine, and 1 and ¼ cups brown sugar in a large bowl.

In a separate, small bowl, mix a few tablespoons of flour with a half a cup of water until you get a mixture with the same consistency as pancake batter.

On the stove, on medium heat, melt the dates, water, and 1 cup brown sugar until it boils and begins to get thick. Then add the water and flour mixture until the date mixture becomes thick.

In a 9"x9" baking pan, press half of the oatmeal mixture on bottom and pour in the now quite thick date mixture on top. Then pour the remaining oatmeal over the dates and bake for 35-40 minutes.

From http://www.cok.net/lit/recipes/desserts.php

Optional:
Try replacing butter with the same amount of apple sauce, and using oat, whole wheat or amaranath flour for a healthier alternative.

Rose's Bliss Balls

3/4 Cup of Peanut Butter
1/2 Cup of Tahini
3/4 Cup of Date puree (dates, teaspoon and half water and a dash of vanilla extract)
1/2 Cup Agave Nectar
tbsp (or to taste) special dark chocolate powder or dutch chocolate powder
1/2 tsp cinnamon
Cranberries
Shredded Almonds

Combine all but almonds together, roll into balls and roll almonds on outside.

Mrs. Patton's Quinoa, Mango & Black Bean Salad

Makes 2 servings, about 2 cups each

Ingredients

½ cup quinoa (see Note)
1 cup water
¼ cup orange juice
¼ cup chopped fresh cilantro
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon minced fresh ginger
⅛ teaspoon salt
Pinch of cayenne pepper
1 small mango, diced (see Tip)
1 small red bell pepper, diced
1 cup canned black beans (see Tips for Two), rinsed
2 scallions, thinly sliced

Quinoa, Mango & Black Bean Salad Ingredients Cont.

Quinoa, Mango & Black Bean Salad Instructions

1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Quinoa, Mango & Black Bean Salad Instructions Cont.

Quinoa, Mango & Black Bean Salad Tips

This salad can be made up to 2 days in advance (cover and refrigerate). Serve chilled.

Note: Quinoa, a delicately flavored grain, was a staple in the ancient Incas� diet. Toasting it before cooking enhances its flavor, and rinsing removes any residue of saponin, quinoa�s natural, bitter protective covering.

Tip: To dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.

Tips for Two: Refrigerate leftover canned beans for up to 3 days. Add to green salads and soups; mash with garlic powder and chopped fresh herbs for a quick dip; make Spiced Pinto Beans.

Quinoa, Mango & Black Bean Salad Tips Cont.

Quinoa, Mango & Black Bean Salad Nutrition Information

Per serving: 422 calories; 9 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 74 g carbohydrate; 15 g protein; 19 g fiber; 256 mg sodium; 642 mg potassium.
Nutrition bonus: Vitamin C (210% daily value), Vitamin A (50% dv), Magnesium (22% dv), Vitamin E (20% dv).
3 1/2 Carbohydrate Servings
Exchanges: 3 starch, 1 1/2 fruit, 1 vegetable, 1 very lean meat to lean

Thank you Mrs. Elizabeth Patton for the recipe!
Which can be found at http://www.eatingwell.com/recipes/quinoa_mango_bean_salad.html

Refried Beans

This vegetarian, vegan staple bean recipe can be made with either pinto beans or black beans. Canned beans are O.K. in this recipe, but not quite as tasty as freshly cooked beans.

Refried beans are great in burritos, or as a dip. This recipe freezes well, and you can also make double the beans to freeze uncooked for future yummy bean things, like Black Bean Veggie Burgers (vegan), or Barley Bean Vegetable Soup (vegan).

Ingredients:

• 1 cup dry pinto or black beans
• 3 -4 Tbls ghee or olive oil
• 2 tsp. gr. cumin
• 2 tsp gr. coriander
• pinch cayenne
• 1/2 tsp dried ginger
• 1/2 tsp gr. fennel seeds
• 1 tsp paprika
• pinch of garlic salt OR asoefetida
• 1 tsp salt
• pepper to taste
• 1 Tblsp Braggs liquid aminos, or soy sauce

Directions:

1. To cook beans:* soak 3 or more hours, rinse, cover with cold water (no salt). Bring to boil, skim foam, cover and simmer 1 - 2 hrs, until tender. Drain and reserve the liquid.
2. Mash the beans with a potato masher, in a food mill, or food processor. Add enough liquid to make a smooth paste.
3. Heat the oil or ghee on low in a 2 qt. saucepan. Add spices and heat for 5 minutes. Add the bean paste and blend with the spices. Add Braggs or soy sauce, salt and pepper to taste.

http://www.savvyvegetarian.com/vegetarian-recipes/refried-beans.php?menu1_id=2&menu2_id=3

Vegetarian, Vegan Quinoa Recipe

Although classed as a grain, quinoa (keen-wah) is technically an herb, originating with the Incas, in Peru. It is perishable because of its oil content, and should be stored in the fridge up to a month, or in the freezer for 2 months.

Quinoa is light, delicious, high in protein, and easy to cook. It can be used in place of rice, bulgar, or couscous. This dish is nice with green leafy veggies, salad or soup.

Serves Four: For a low-fat version: Omit 1 Tblsp of oil, and substitute chickpeas for the cashews. Preparation time approximately 30 minutes

Ingredients:

• 1 c quinoa
• 1 c. celery, chopped small
• 1/2 c. red pepper, chopped small
• 1/2 c. raw cashews
• 2 Tbls olive oil
• tiny pinch asoefetida or crushed garlic clove
• 1 bay leaf
• 1/2 tsp thyme leaf
• 1/4 tsp turmeric
• 1/2 tsp gr. coriander
• 1/2 tsp cumin
• 1/4 tsp dried ginger
• 1/2 tsp salt
• 1 3/4 cup water
• 1/4 c. minced parsley or cilantro
• fresh ground pepper

Directions:

1. Soak quinoa 5 minutes, rinse twice, leave to drain
2. Heat olive oil on medium in a 3 qt saucepan or saute pan
3. Chop celery and red pepper
4. Add asoefetida, celery, red pepper and cashews. Stir fry until cashews are golden
5. Add the rest of the spices except for the parsley. Add the quinoa and stir until dry.
6. Slow Cooker or Crock Pot: Transfer all to preheated slow cooker or crockpot, add boiling water, cover and cook 1 - 2 hours on low.
7. Stove Top: Add 1 3/4 c. water, bring to a boil, cover, and simmer 15 - 20 minutes, or until all the water is absorbed.
8. Stir in the chopped parsley or cilantro, fresh ground pepper, and serve.

http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-pilaf.php

Apricot Bars

MAKES 16 SMALL SQUARES

Because it contains no sugar, the crust for
these bars is soft rather than crunchy. Unsulfured
apricots give the filling a mellow
flavor, and their dark color contrasts nicely
with the crust.

Filling

   10 ounces unsulfured apricots
      (about 36 pieces)
    1 tablespoon fresh lemon juice
    8 drops liquid stevia extract

Crust

  1/4 cup canola oil
  1/4 cup unsweetened apple butter
  1/4 teaspoon liquid stevia extract
    1 cup old-fashioned or quick-cooking
      oats
  1/2 cup unbleached all-purpose
      flour
  1/2 cup whole-wheat flour
    2 tablespoons toasted wheat
      germ
    2 tablespoons unsweetened
      shredded coconut
  1/2 teaspoon baking soda
  1/2 teaspoon ground cinnamon
  1/2 teaspoon salt

1. Preheat oven to 375 degrees. Grease an
8 by 8-inch baking pan and set aside.

2. For filling: Place apricots in small
saucepan and add 3 cups water. Bring to a
boil and then simmer, uncovered, over
medium heat until plump and tender, about
15 minutes. Drain apricots and place in
work bowl of food processor with lemon
juice and stevia. Process until completely
smooth.

3. For crust: Meanwhile, stir together oil,
apple butter, stevia, and 1 tablespoon water
in small bowl and set aside. Stir oats, flours,
wheat germ, coconut, baking soda, cinnamon,
and salt together in medium bowl
until completely blended. Add liquid ingredients
and stir to combine. Mixture should
be moist and crumbly.

4. To assemble and bake bars: Press 2 cups
of crust mixture evenly into prepared baking
pan. Spread apricot filling evenly over
bottom crust. Sprinkle with remaining crust
mixture and pat lightly. Bake until golden
brown, about 20 to 25 minutes. Cool completely
and cut into 2-inch squares. (Bars
can be stored in airtight container at room
temperature for several days.)

PER SERVING: 145 CALORIES, 3 G PROTEIN, 5 G FAT,
1 G SATURATED FAT, 22 G CARBOHYDRATES, 3 G FIBER,
108 MG SODIUM, 2% CALCIUM

Minted Green Grape Sorbet

SERVES 4

This sorbet makes a terrific low-calorie snack
or dessert. It tastes like a frozen lemon-limeade
with a strong hit of mint and grape.

2 cups seedless green grapes
1/3 cup packed fresh mint leaves
2 tablespoons fresh lime juice
4 tablespoons fresh lemon juice
20 drops liquid stevia extract
 Pinch of salt

1. Put all ingredients in work bowl of food
processor and pulse several times to blend
completely. Scrape down sides of bowl if
necessary.

2. Pour mixture into small metal bowl and
place in freezer. Freeze completely, about
3 hours.

3. Return frozen mixture to food processor
and process until smooth and pale green
in color. Serve immediately or refreeze in
covered container. (Sorbet can be left frozen
for several days.)

NOTE: If mixture becomes rock hard, you
can soften it carefully in a microwave oven
(providing you stored it in a microwave-safe
container).

PER SERVING: 39 CALORIES, 1 G PROTEIN, <1 G FAT,
<1 G SATURATED FAT, 11 G CARBOHYDRATES, 1 G FIBER,
30 MG SODIUM, 2% CALCIUM

http://findarticles.com/p/articles/mi_m0NAH/is_7_32/ai_91563271

Red Lentil Soup

Andrew Scrivani for The New York Times

By MARTHA ROSE SHULMAN

Published: December 30, 2008

Red lentils are a beautiful color orange when dry, but they become a rather drab yellow when they cook. This can be disappointing, until you taste the lentils.

Recipes for Health

This series offers recipes with an eye towards empowering you to cook healthy meals every day. Produce, seasonal and locally grown when possible, and a well-stocked pantry are the linchpins of a good diet, and accordingly, each week’s recipes will revolve around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.

See previous recipes »

Ingredients

2 tablespoons canola oil or peanut oil

1 medium or large onion, chopped

4 garlic cloves, minced

Salt to taste

2 teaspoons cumin seeds, lightly toasted and ground

2 teaspoons coriander seeds, lightly toasted and ground

2 teaspoons hot curry powder

1 (28-ounce) can chopped tomatoes with juice

1 pound red lentils (about 2 1/8 cups), washed and picked over

2 quarts water, chicken stock, vegetable stock

1/4 teaspoon ground black pepper (more to taste)

Cayenne to taste (optional)

Juice of 1/2 lime

For garnish:

Chopped fresh cilantro

Thickened yogurt

1. Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, 1/2 teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.

2. Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.

3. If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.

Note: When I was developing this soup, I served it two ways: as a rustic, thick lentil and tomato soup, and as a puree. My 10-year-old son liked it better as a thick lentil soup, and I preferred the texture and especially the look of the puree. You can try it both ways.

Yield: Serves 6

Advance preparation: You can make this a day ahead. It will keep for 3 or 4 days in the refrigerator.

Approximate Nutritional Information per Serving: Calories: 360; total fat: 6.8g; saturated fat: 0.7g; cholesterol: 0mg; sodium: 1032mg; total carbohydrates: 54.7g; dietary fiber: 25.3g; sugars: 6.8g; protein: 22.1g (Nutritional Information provided by calorie-count.com)

Borrowed from
http://www.nytimes.com/2008/12/30/health/nutrition/30recipehealth.html


Note: The original author of the recipe!

Note: I didn't have hot curry powder so I substituted in mild curry powder, chili powder, ginger and a bit more garlic powder. Soooo yummy! I also used pre-ground ingredients (and no lime), ( I did not toast cumin, etc) and it still came out pretty swell. The more tender love and care that goes into it, I'm sure, the better it will turn out.

Baked Lentils

Vegan Baked Lentils Recipe

Serves 4.

Ingredients:

• 1 ¾ cups dry (uncooked) lentils
• 2 ¼ cups water
• 2 onions, chopped
• 2 cups canned diced tomatoes
• 2 carrots, sliced
• ½ cup celery, sliced (optional)
• 1 green pepper, chopped (optional)
• 1 tsp. salt
• ¼ tsp. pepper
• 1/8 tsp. marjoram
• 1/8 tsp. sage
• 1/8 tsp. thyme
• 1 bay leaf (be sure to remove before serving)
• 2 tsp. chopped parsley
• Optional garnish: sliced avocado or grated Swiss cheese (vegetarian)

Directions:

1. Preheat oven to 375° F.
2. In a 9 x 13 baking dish, combine lentils, water, spices, onions, garlic, and tomatoes.
3. Cover tightly and bake for 30 minutes.
4. Stir in carrots and celery and bake, covered, for another 40 minutes.
5. Stir in optional green pepper and parsley.

Recipe Borrowed From: http://vegetarian-recipes.suite101.com/article.cfm/baked_lentils

Buddha's Happy Belly

Ingredients

• 2 teaspoons olive oil
• 1/4 cup green onion
• 2 garlic cloves, minced
• 1 teaspoon curry
• 1 teaspoon ground cumin
• 1 medium head cauliflower, cut into 1-inch florets
• 1 cup diced tomato
• 4 1/2 ounces cooked lentils
• paprika (optional)

Directions

1. Heat olive oil in large saucepan over medium heat. Add green onions and garlic, and saute until fragrant. Reduce heat, add curry and cumin. Cook 2 minutes, stirring frequently.
2. Add cauliflower and tomatoes, and saute until cauliflower is tender. Add lentils; cook 1-2 minutes to heat through. Add salt to taste, and garnish with sprinkling of paprika, if desired.

Lentil Barley Soup

Ingredients

• 1 cup lentils, rinsed
• 2 stalks celery, sliced
• 1/2 cup hulled barley or pearl barley
• 1/2 teaspoon oregano
• 6 cups water or vegetable stock
• 1/2 teaspoon ground cumin
• 1 onion, chopped
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced or crushed
• 1/8-1/4 teaspoon red pepper flakes
• 2 carrots, sliced
• 1/2 teaspoon salt (optional)
• 2-4 cups fresh spinach (optional)

Directions

1. Place all ingredients except salt into a large pot and bring to a simmer.
2. Cover and cook, stirring occasionally, until the lentils and barley are tender, about 1 hour.
3. Add salt to taste and spinach, if desired.
4. Cook briefly until spinach is wilted but still bright green.
5. This soup can also be prepared in a crockpot. If you start with boiling water it will cook in 1 to 2 hours; with cold water, 5 to 6 hours.
6. To cook in a pressure cooker, put all ingredients except salt and spinach into cooker and bring it to high pressure.
7. Cook at high pressure for 12 minutes; then bring pressure down with a quick-release method. Lentils should be cooked, but barley may not be completely tender.
8. Cook until barley reaches the desired state of tenderness, about 15 minutes, adding water if a thinner consistency is needed. Then add salt and spinach, if desired.
9. Cook briefly until spinach is wilted but still bright green.

Borrowed from http://www.recipezaar.com/Lentil-Barley-Soup-348278

Nutrition Facts
Serving Size 1 (243g) Recipe makes 6 servings
Calories 265
Calories from Fat 126		(47%)
Amount Per Serving		%DV
	Total Fat 14.1g	21%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 3.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 31mg		1%
Potassium 306mg		8%
Total Carbohydrate 27.7g		9%
	Dietary Fiber 5.4g	21%
	Sugars 4.6g
Protein 9.8g		19%
detailed view... how is this calculated?

Lentil Dahl

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon cumin seed
• 1 teaspoon turmeric, ground
• 1 teaspoon garam masala
• 1/2 teaspoon red pepper, crushed
• 2 cups cauliflower florets, chopped
• 2 1/2 cups beef broth or chicken broth
• 1 cup dried lentils
• 1 tablespoon fresh lime juice
• 1/2 teaspoon salt

Directions

1. Heat olive oil in a large saucepan over medium-high heat.
2. Add onion, ginger, garlic, cumin, turmeric, garam masala and red pepper and saute for approx 2 minutes (until onions are soft).
3. Add cauliflower and saute 1 minute.
4. Stir in broth and lentils, making sure to mix well.
5. Bring to a boil.
6. Cover, reduce heat, and simmer for about 35 minutes or until lentils are tender.
7. Stir in lime juice and salt.

BLISS BALLS

Makes 42 balls

INGREDIENTS
1/2 cup tahini butter
3/4 cup peanut butter
1/3 cup agave or maple syrup
1/4 cup cocoa powder
3/4 cup sesame seeds
1/2 cup coconut, shredded
3/4 cup sunflower seeds
1/4 cup raisins
1/2 cup chocolate chips

In a medium sized mixing bowl combine the tahini, peanut butter, syrup, raisins, chocolate chips and cocoa powder. In a skillet lightly toast the sesame seeds, sunflower seeds, and coconut. Set aside to cool for ten minutes and then add to the mixing bowl and mix well. Form into small balls by hand. Roll the balls in a small amount of coconut. Place them on a cookie sheet and put into the refridgerator for 20 minutes to harden. Serve these delicious treats anytime.

EVA'S INCREDIBLE CAROB BROWNIES

MAKES 16 MEDIUM BROWNIES

INGREDIENTS
2 cups whole wheat flour
1/2 cup carob powder
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup maple syrup or honey
1/2 cup blackstrap molasses
1/2 cup vegetable oil
1 tsp vanilla

In a large mixing bowl combine the flour, carob powder, baking powder, baking soda and salt together. In another smaller mixing bowl blend together the maple syrup (or honey), molasses, oil and vanilla. Pour the wet ingredients into the larger bowl and mix until well blended. Spread into a rectangular, 9 x 13 inch greased cake pan. Bake at 350° F for approximately 12 minutes and remove from the oven when the brownies are still very soft to the touch. Let them cool slightly and slice while they are still warm. Enjoy your delicious and highly nutritious, very rich in iron, brownies!

HONEY SPICE BARS

MAKES ABOUT 24 LARGE BARS
These bars are wonderful to have around at Christmas time, or on a winter day with a cup of tea

INGREDIENTS
1 cup honey
1/2 cup molasses
3 Tbs margarine
3 3/4 cups whole wheat flour
1 Tbs baking powder
3 tsp. cinnamon
1 tsp cardamom
1 tsp ginger
1/4 tsp cloves
1/2 tsp nutmeg
1/2 cup almonds or sunflower seeds (optional)

Note: before starting have all your ingredients ready to mix quickly, because the mixture can stiffen if it is left too long.
In a large mixing bowl combine the flour, baking powder, cinnamon, cardamom, ginger, cloves and nutmeg together, and set aside. Slowly heat the honey molasses and butter in a saucepan until liquidy. Add the liquid to the mixing bowl and add the almonds or sunflower seeds. Mix the batter until it is somewhat sticky. Pat into greased 9x11 pan until you have a layer 3/8" thick. Bake about 20 minutes at 350° F. Be careful not to over bake, or the bars will be quite hard. Remove from pan while still warm and slice into bars.
These bars can be stored in a tightly closed tin for weeks and still taste soft and delicious!

* Note, I am going to try to not bake these and see what happens.

GLAZED BAKED ONIONS

8 servings

Slow-baking onions gives them a mellow sweetness. Try this with naturally sweet Vidalia onions.

• 1 cup homemade or canned vegetable stock
• 1/4 cup honey or maple syrup
• 1 tablespoon nonhydrogenated margarine
• Pinch each: dried rosemary and thyme, and ground nutmeg
• 4 large Vidalia or pure white onions
• Wheat germ for topping

Preheat the oven to 375 degrees.

Combine all the ingredients except the last 2 in a small sauce pan. Heat gently, stirring, until the margarine and honey are smoothly blended. Remove from the heat.

Peel the outer skin from the onions and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they will stand steadily in a baking dish. Arrange the onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them.

Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions.

Sprinkle the onions with wheat germ and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.

http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#2

WINE-GLAZED BRUSSELS SPROUTS

Serves: 8

The slightly sweet glaze makes Brussels sprouts taste deceptively rich.

• 2 pounds Brussels sprouts
• 1/2 cup dry red wine
• 3 tablespoons honey or maple syrup
• 1 1/2 tablespoons soy sauce or tamari
• 1 1/2 teaspoons cornstarch

Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.

In a small bowl, combine the wine, honey, and soy sauce and stir together. Transfer to a 3-quart saucepan along with 1/2 cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.

Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.

http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#2

QUICK BLACK BEAN AND SWEET POTATO CHILI

8 or more servings

Adapted from The Vegetarian Family Cookbook

With the addition of sweet potatoes, this easy chili is invigorating yet comforting. If youÕre looking for a colorful and hearty addition to your vegetarian Thanksgiving that can be made in a snap, this is a great choice.

• 3 medium-large sweet potatoes
• 2 tablespoons light olive or extra virgin oil
• 1 cup chopped onion
• 2 to 3 cloves garlic, minced
• 1 medium red bell pepper, diced
• Two 28- to 32-ounce cans black beans, drained and rinsed
• One 28-ounce can diced tomatoes
• One 16-0unce can crushed tomatoes
• 1 or 2 small fresh hot chiles, minced, or one 8-ounce can chopped mild green chiles
• 2 teaspoons ground cumin, or more, to taste
• 1/2 teaspoon dried oregano
• 1/4 cup minced fresh parsley or cilantro, or more, to taste
• 2 to 3 scallions, thinly sliced
• Salt and freshly ground pepper to taste

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed.

Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes.

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender.

Stir in the parsley and scallions, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed.

http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#2

"THREE SISTERS" STEW

6 servings

In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!

• 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 medium green or red bell pepper, cut into short, narrow strips
• 14- to 16-ounce can diced tomatoes, with liquid
• 2 cups cooked or canned pinto beans
• 2 cups corn kernels (from 2 large or 3 medium ears)
• 1 cup homemade or canned vegetable stock, or water
• 1 or 2 small fresh hot chiles, seeded and minced
• 1 teaspoon each: ground cumin, dried oregano
• Salt and freshly ground black pepper
• 3 to 4 tablespoons minced fresh cilantro

Preheat the oven to 400 degrees.

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

http://vegkitchen.com/recipes/vegetarian-thanksgiving.htm#2

Wild Rice and Mushroom Pilaf

Vegetarian Wild Rice and Mushroom Pilaf. The flavors of fall combine with wild rice for a dish that's perfect for a vegetarian Thanksgiving entree or everyday side dish. This wild rice pilaf recipe is both vegetarian and vegan.

Ingredients:

• 1/2 cup wild rice, uncooked
• 2 3/4 cups vegetable broth
• 3/4 cups brown rice, uncooked
• 1 onion, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 3 cups mushrooms, sliced
• 2 celery stalks, sliced
• 1/2 tsp sage
• 1/2 tsp marjoram
• salt and pepper to taste
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped almonds

Preparation:

Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45 minutes, or until rice is done cooking.

In a large skillet, sautee the onions and garlic until onions are brown and carmelized, about 8 to 10 minutes. Add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.

Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.

http://vegetarian.about.com/od/ricedishes/r/wildricepilaf.htm

No Soy Pumpkin Pie

You'll be carving a pumpkin with a knife, when someone at the table says, that's not what I call a life!" ...the Silver Jews make my moment.

I decided that since the holidays are coming up, and since I love pumpkin pie (and we have visitors in town from France who have never had it before) I would make a non-soy vegan pumpkin pie. Here are the ingredients:

for the crust I cheated and used an organic pie crust from Whole Foods, but it isn't hard to make. Here is a recipe I have used and liked for pie crust:

3 cups whole wheat pastry flour
1 tsp sea salt
¾ vegetable shortening (Earth Balance makes a good one)
5 to 6 tablespoons cold water

In a medium bowl with fork, lightly stir together flour and salt. With pastry blender or two knives used scissor fashion, cut in shortening until mixture resembles coarse crumbs. Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together. With hands, shape pastry into ball (makes two). On lightly floured surface with lightly floured rolling pin, roll ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate. Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. (Improvised from a recipe from vegfamily)

1/2 small pumpkin (1 makes two pies) [a cup and a half to two cups]
1 1/8 cup nut milk (I made a macadamia/ brazil nut blend) [hazelnut works too]
3/4 agave, or more to taste (I didn't have enough, so I had to substitute a bit of honey, you can also substitute sugar) [or maple syrup and honey]
1 tsp cinnamon
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp salt
two knobs of fresh ginger, crushed or finely chopped
1/4 tsp allspice or cloves
3 tsp ground flax

I picked out a small organic pumpkin at the farmer's market for this pie. First split it into fourths, seed it (save the seeds - the are an excellent source of iron, zinc and magnesium) and bake the slices on a baking sheet for 45 minutes at 450 degrees. I made the nut milk while the pumpkin was baking (the recipe for which can be found linked above). Reset the temperature of the oven to 350 degrees.

After letting the pumpkin cool, remove the skin and put the pulp in a blender with the chilled nut milk, the spices, salt, vanilla, flax, and agave and give it a quick blend. Taste the concoction to make sure the sweetness is to your liking. Then, pour the blended golden mush into the pie crust, and bake for 1 hour at 350 degrees.

http://alucidspoonful.blogspot.com/2007/09/vegan-pumpkin-pie-without-soy.html

Chickpeas and Sweet Potatoes

Chickpeas and Sweet Potatoes
Recipe adapted from Vegan Fire and Spice by Robin Robertson © 2008, Vegan Heritage Press. For a variation, add a teaspoon or two of curry powder. And Vegan Planet

2 sweet potatoes, diced
1 tablespoon cold-pressed canola oil
1 yellow onion, chopped
1/4 teaspoon turmeric
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1/2 cup water or vegetable broth, or more as needed
1 (15.5-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
Salt and freshly ground black pepper
3 cups baby kale, lightly steamed

Steam the sweet potatoes until just tender, about 20 minutes.
In a large saucepan, heat the oil over medium heat. Add the onion, turmeric, cumin, cinnamon, and cayenne. Cover and cook for 5 minutes, stirring occasionally.
Stir in the water, reserved sweet potatoes, chickpeas, tomatoes, and salt and pepper to taste. Cover and simmer until the mixture thickens and the flavors are blended, about 15 minutes.
To thicken the liquid, blend about 1 cup of the mixture in a blender or food processor until smooth, then stir it back into the saucepan. Taste and adjust the seasonings. Stir in the kale and serve over rice.

Ratatouille Salad (versions I II III)

Ratatouille Salad III

(30 votes)

1 (12 to 14-ounce) eggplant, cut into 1/2 inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2 inch thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese *

Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat.

Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter and sprinkle top with cheese.

http://www.aubergines.org/recipes.php?eggplant=3136

* Of course, I do away with the fetta, tomato sauce can be added as well as other veggies.

Ratatouille Salad

(3 votes)

1 large onion, chopped
2 large cloves garlic, minced
1/4 cup dry sherry or apple juice
4 cups chopped eggplant
2 cups chopped zucchini
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
2 cups chopped red bell pepper
3 large tomatoes, cored and chopped
lettuce leaves

Cook onion, garlic and Sherry in 10-inch nonstick skillet over medium-high heat 5 minutes or until soft but not browned. Add eggplant, zucchini, basil, oregano and salt. Reduce heat to low and simmer, covered, 15 minutes or until tender. Add red bell pepper and tomatoes and continue cooking 2 minutes, stirring frequently, or just until tomatoes soften. Remove from heat and transfer to medium bowl. Refrigerate at least 20 minutes or overnight. Serve in lettuce-leaf cups.

Makes 6 servings.

Ratatouille Salad (version II)

(3 votes)

2 small eggplants, cut in large hunks (they will shrink in roasting)
4 small zucchini, also cut in large hunks (ditto)
1/4 cup olive oil
12 cherry tomatoes
1/4 cup feta, crumbled
a few sprigs of fresh thyme
optional: roasted red and yellow peppers

Combine the eggplant and zucchini in a roasting pan (or two) and drizzle them with two-thirds of the olive oil. Get messy: use your hands to toss them well so that they are all lightly coated with oil. Drizzle the rest of the oil over the tomatoes in another roasting pan. Sprinkle the thyme over the vegetables.

Put all the pans in a hot oven (200c/390f). The tomatoes will be done in fifteen minutes or less, but the others will need close to an hour. Toss the eggplant and zucchini from time to time and remove when they are tender. Once all the vegetables have cooled down, toss them together and sprinkle with the feta. If it seems a little dry, pour a little of the olive oil/roasted tomato juice over the salad.

Eggplant Catalana

(39 votes)

4 large eggplants
1 medium size onion
garlic to taste
1 cup oil
1 pound fresh tomatoes
6 walnuts
fresh parsley
salt
1 cup stock

Cut the eggplant in slices crosswise, with their skin, sprinkle with salt and let rest 10 minutes. Drain, dry and fry in hot oil. Put aside.

In an earthenware pot with a little oil, fry the peeled and minced garlic, with the peeled and minced onion. When done, add the peeled tomatoes cut in small pieces, and when cooked, add the eggplant.

Salt and pepper to taste, and then add the walnuts, processed coarsely in a food processor and stirred in the cup of stock.

Cook at very low heat until not too liquid. It is served in the earthenware pot in which it was cooked, and can be served with a fried egg per person if desired.

http://www.aubergines.org/recipes.php?eggplant=3135

Raw Bac-un - Eggplant

Ingredients

• 1 large eggplant
• ¾ cup olive oil
• ¾ teaspoon paprika
• ¼ teaspoon cayenne
• 2 tablespoons agave nectar (or raw honey)
• 4 tablespoons Ume Plum Vinegar
• Salt to taste (optional)

Preparation

Thinly slice your eggplant, lengthwise (think about how bacon strips look). I use an old cheese slicer and mine turns out great. You could probably accomplish this with a vegetable peeler too. Alternately, you could make ‘round’ bacon by slicing the other way.

Remaining ingredients make up the marinade. Mix up these to make the marinade. Marinate egglplant strips in the marinade for 2 hours.

Place on dehydrator sheets. Salt bacons (optional) and dehydrate for 9 hours. Turn bacon over and dehydrate another 9 hours. Around 110 degrees.

TIPS: I actually dehyrdated mine longer. You can judge for yourself if you want them even crisper. They will still have an “oily-ness” to them even after dehydrated. If you don’t want this, then you can put less oil in the marinade or “blot” your bacons after they come out of the dehydrator.

A variation on the bacon was that I dehydrated some grounded pine nut to make a pine nut spread and I spread some of the spread on to the bacon. Creates a unique taste to the bacon.

http://www.goneraw.com/recipes/418-Raw-Bacon-

Egg Plant Burgers

1 large eggplant
1 Tbs. Olive oil
2 Tbs. Nama Shoyu
¼ C dry onion flakes (or diced onion)
1 Cup chopped sundried tomatoes (soaked)
1 Cup ground nuts (I used ¼ cup of sunflower, pecans, pine & brazil)
1 Tsp. thyme
¼ Tsp. celery seeds
½ Tsp. oregano
¼ Tsp. red pepper flakes
1-2 garlic cloves (minced)
3 Tbs. raw almond butter

Peel then cut the eggplant in ½. Cut into ¼ “ slices, sprinkle with sea salt and soak in warm water for ½ Hr. Drain all the water and put the eggplant in the food processor with the Nama shoyu. Process until blended and almost pureed. Transfer eggplant mixture to a mixing bowl and add the onion, tomato, nuts, thyme, celery seed, oregano, garlic and almond butter. Mix together then shape into patties 4” diameter and ½ inch thick on Teleflex dehydrator sheet. Dehydrate 4 hrs on Teleflex sheet then flip to the mesh sheet until desired doneness.

http://www.rawfoodtalk.com/showthread.php?t=29817&highlight=eggplant+burger

Eddy's Lentil Salad

Salad
5 Cups (1.2 L) Water
2 Onions, Chopped
2 Carrots, Chopped
1/2 Teaspoon (2.5mL) Dried Thyme + fresh for garnish
2 Cups Green Lentils
Salt and freshly ground pepper

Dressing
1 Teaspon (5mL) Dijon Mustard
1/3 Cup (80 mL) Balsamic Vinegar
1 Tablespoon (15 mL) sherry Vinegar
1/2 Cup (120 mL) Peanut Oil
Salt and Freshly Ground Pepper

Garnish
Trimmed Scallions
Shallots

To make the salad:
Bring 5 cups (1.2L) of water in a medium saucepan to a boil. Add the onions, carrots, and thyme and return to a boil. Stir in the lentils, then reduce the heat and simmer, uncovered, for a bout 20 minutes, or until just tender, and drain. Season to taste with the salt andpepper and let cool.

To make the dressing:
In a small bowl, whisk together mustard, balsamic vinegar, sherry vinegar, and oil. Season to taste with the salt and pepper.

When ready to serve, toss the salad with the dressing and garnish with thyme, scallions and shallots.

QUINOA SUPER SALAD

5 ups quinoa, cooked — (basic : recipe)
1 c carrots — chopped
3/4 c parsley — minced
1 c sunflower seeds
4 cloves garlic, minced — or : to taste
1/4 c olive oil — or less
1/4 c soy sauce or tamari
Try : braggs aminos
1/2 c lemon juice
tomatoes
black olives

Cook quinoa. let cool. Add carrots, parsley sunflower seed and garlic to quinoa. Mix thoroughly. Combine liquids, pour over quinoa and toss well. Garnish with tomato wedges and olives. Recipe By : SASSYJO

http://www.free-recipe.co.uk/quinoa-super-salad.html

Walnut Rosemary Quinoa

Quinoa, pronounced keen-wa, should be thoroughly rinsed prior to preparation to help remove any powdery residue that can remain following the removal of a protective substance called saponin (protects grain from insects and weather). Rinse in a fine strainer until water runs clear. Use two parts liquid to one part quinoa. Bring to a boil, reduce heat and simmer for about 15 minutes or until grains are translucent and germ has spiralled out from each grain. All the water should have disappeared.

Ingredients

• 1 tablespoon sesame oil
• 1 small onion, diced
• 1 1/2 cups rinsed quinoa
• 1 red bell pepper, diced
• 3 cups water
• 1 tablespoon tamari soy sauce or regular low sodium soy sauce
• 1 teaspoon fresh rosemary or 1/2 teaspoon dried rosemary
• 1 cup fresh peas (or frozen peas, thawed)
• 1/2 cup walnut, chopped

Directions

1. Preheat oven to 350 degrees.
2. Heat oil in saucepan; add onion and quinoa. Sauté over medium heat, stirring constantly for about 3 minutes.
3. Add pepper and sauté an additional 2 minutes.
4. Add water, soy sauce, rosemary and peas. Bring to a boil and cover; simmer 15 minutes or until water is absorbed.
5. Meanwhile, roast walnuts in oven for 3-5 minutes.
6. When quinoa is cooked, turn off heat and mix in walnuts.
7. Let sit an additional 10 minutes and serve.

http://www.recipezaar.com/131590

Hummus

One can of Chickpeas
One large garlic clove (puree both together)
Quarter cup tahini
Olive Oil (start with 1/8 cup and add more as necessary)
Juice from one lemon
Cumin and cayenne pepper to taste

Puree all together in blender or food processor, add more or less seasonings to taste!
Enjoy!

Courtesy of Isaac Sachs (and his mother's wonderful organic lemons!)

Red Lentil Soup With Lemon

3 tablespoons olive oil, more for drizzling

1 large onion, chopped

4 garlic cloves, minced

1 tablespoon tomato paste

3 teaspoon ground cumin

1/2 teaspoon kosher salt, more to taste

3/4 teaspoon ground black pepper

A few pinches of ground chili powder or cayenne, more to taste

1 quart vegetable broth

1 cup red lentils

1 large carrot, peeled and diced

Juice of 1/2 to 2 lemons, more to taste

3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Adapted from

http://www.nytimes.com/2008/01/09/dining/091arex.html

Black Beans & Rice

Rich with soluble fiber.
Mmm. Mmm.
Is that enough motivation to prepare this recipe tonight?
Okay, how about the fact that each serving runs around 495 calories with 21 grams of protein in it an only 3 grams of fat?
Okay, so it's starting to sound better than chewing cardboard.

If you've never tried Black Beans and Rice, now is the time.
You can cheat a little on the recipe by purchasing prepared black beans in the can, or you can quick-soak the beans in a crock pot to reduce the over-night preparation time, but it still takes 5-hours on a high-heat setting.

Makes 7 Cups

• 1 lb. Dried Black Beans (3 cups); Picked Over and Rinsed
• 8 cups Water
• 6 Cloves Garlic; Crushed
• 2 Tbs. Dried Oregano
• 1 Bay Leaf
• 2 tsp. Olive Oil
• 1 Large Onion; Chopped
• 1 Red Bell Pepper; Chopped
• 1 Tbs. Ground Cumin
• 1 Jalapeno Pepper; Seeded and Chopped
• 2 Tbs. Balsamic Vinegar
• 1 tsp. Salt
• Freshly Ground Black Pepper to Taste
• 2 cups Long-Grain White Rice
• 1 Lime; Sliced into 8 Wedges

Soak beans in cold water overnight making sure all beans are covered by 2-inches of water.
Drain and rinse beans.
Place in a large soup pot or Dutch oven.
Add 4 cups of water, garlic, oregano, and bay leaf.
Bring to a boil, then reduce heat to low. cover and simmer until beans are tender, approximately 2-hours.
Drain beans and return to the pot or Dutch oven.
Heat olive oil in a large skillet over medium heat.
Add onion and pepper, cook, stirring occasionally until softened for about 5-minutes.
Add cumin and jalapeno, cook, stirring until softened for approximately 1-minute more.
Stir onion mixture and vinegar into beans.
Season with salt and pepper to taste.

Meanwhile, in a medium saucepan, bring remaining 4 cups of water and 1 tsp. salt to a boil.
Add rice, cover and reduce heat to low. simmer until rice is tender and liquid is absorbed, approximately 15 to 20-minutes.
Serve the beans over the rice with lime wedges on the side of the serving dish.

P.S. In our family, we add chopped raw onions and malt vinegar to the top of our beans and rice...cuban style. mmmmm

recipe adapted from:

International Vegan Union :)

http://www.ivu.org/recipes/latinam/black.html

Teriyaki Tempeh with Peanut Sauce

For the Tempeh
8 ounces tempeh
1/4 cup tamari or soy sauce
2 tbsp lemon juice
1 garlic clove, minced
1 tbsp grated ginger
1 tbsp brown-rice syrup
1 tbsp cilantro, chopped
2 tbsp peanut oil

For the Peanut Sauce
1/2 cup peanutbutter
1 green onion, thinly sliced
1 garlic clove minced
1 dried chili, finely chopped
2 tbsp brown-rice syrup
2 tbsp tamari or soy sauce
2 tbsp lemon juice
2 tsp ginger, grated

1 Cut tempeh into 3/4 inch cubes. In a broiler-proof, shallow dish, combine tamari, lemon juice, garlic, ginger, rice syrup, cilantro and peanut oil. Mix well and then add tempeh cubes. Cover and marinate overnight in the refrigerator, stirring ingredients occasionally.
2 Boil tempeh in marinade for 3 minutes. Turn the cubes and stir, then broil for another 3 minutes. Let cool.
3 Using a slotted spoon, remove tempeh. Thread cubes on skewers (1 or 2 cubes per skewer) and arrange on a platter
4 To make the sauce, combine peanut butter, green onion, garlic, chili, rice syrup, soy sauce, lemon juice, and ginger. Stir with a fork until fully incorporated. Serve sauce at room temperatuer (or genly heated) with skewered tempeh.

adapted from The Vegetarian Cook's Bible by Pat Crocker.

*Note you dont have to use tempeh... you can substitute vegetables, or use the sauce to make with rice noodles

Chai

Steps 1 and 2 can be repeated and reused.

1. Grind:
1.5 tsp coriander seeds
3 tbsp fresh cardamom pods

2. bring to a boil and let sit over night:
2 cups water
1/2 cup ginger
1/2 tsp black peppercorns
ground cardamom and coriander
1 cinnamon stick
3 cloves
1 dash allspice
3/4 tsp licorice root (optional)

3. Add 3 cups of (soy) milk and carefully bring to a low boil stirring continuously so as to not scorch it

4. Add 2 or 3 tablespoons good-quality black tea and simmer for 5 minutes

5. Strain and sweeten to taste with 2 to 3.5 tablespoons maple syrup, honey or sugar.

Thai Iced Tea- non-Vegan (just for Tammi)

Thai red tea leaves are blended with star anise, cinnamon, and vanilla. The steeped tea then is flavored with sugar, and after being cooled is mixed with cream and often condensed milk for a refreshing creamy drink

6 cups water
1 cup Thai tea
3/4 cup sugar
6 tablespoons cream
6 tablespoons condensed milk

to make vegan- instead of cream and coconut milk, use coconut and (vanilla) soy milk.

In a kettle, bring the water to a boil.
Place the tea in a teapot or glass container.
Pour the water over the tea and let steep until bright orange in color, 3 to 5 minutes.
Strain into a clean container, such as a pitcher (or, if in tea bags, remove the bags).
Add sugar and stir to dissolve.
Let cool to room temperature, then cover and refrigerate until ready to serve.

Fill 6 tall glasses with crushed ice and add tea to 3/4 full.
Add 1 tablespoon cream and 1 tablespoon condensed milk to each glass.
Serve with iced-tea spoon so guests can swirl the mixture themselves.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22609,00.html

Thai Iced Tea- Vegan

3 tea bags (masala would be my choice, or chai)
1/4 tsp cardamom
3 tsp sweetner (honey or cane sugar)
1 cup boiling water
ice
1/3 cup soy, rice or coconut milk

Method
Add tea bags to boiling water. Add cardamom and sweetner. Let steep for 3 minutes. Pour over ice and swirl. Add milk substitute. Almond flavor can be added for extra variety.


http://www.vegan-food.net/recipe/905/Thai-Iced-Tea/

Banana in Coconut Milk

(Gluay Buad Shee)

Ingredients
5-6 Ripe bananas
4 cups thick coconut milk
1/3 cup sugar
1/2 tsp salt

Preparation
1. Put bananas in boiling water for 10-15 minutes until the skin opens.
2. Remove from the heat. Peel and cut inot 1 inch pieces.
3. Place thick coconut milk in a pot over medium heat, stirring constantly.
4. Add bananas, simmer for 5 minutes.
5. Add sugar, salt and genlty stir until well mixed.
6. Adjust to your preferred taste, continue to boil for 2-3 minutes and turn off the heat.

How to make coconut milk
Mix 3 1/2 cups of warm waer with grated coconut (800 g) and squeeze out 4 cups of thick coconut milk. Happily.

Adapted from Thai Cooking by Bahn Gah-Nah Pai, Mae Hongson, Thailand

Glass Noodles Salad

Ingredients

200 g. glass noodles
1 cup minced pork (can be omitted if meat free)
1/2 cup sliced shallots
1 1/2 cups woodear mushrooms- cut into small pieces
3 tomatoes- cut into quarrters
3-4 tbsp lime juice
1-2 tbsp fish sauce (or soy sauce)
1 tsp palm sugar- mix in 1 tbsp of warm water
7-10 cloves garlic
5-7 small chilis
1/4 cup roasted peanuts
1/2 cup celery- cut into 1 inch pieces.

Preparation
1. Roughly pound chilis and garlic, and set aside
2. Put mushroomsin boiling water for3-4 minutes and then allow them to drain.
3. Put minced pork in boiling water and stir for 3-4 minutes until cooked. Then allow it to drain.
4. Soak glass noodles in water for 10 minutes and then dreain them. Put glass noodles in boiling water for 3-4 minutes (unitl noodles are transparent) and then allow them to drain.
5. Mix the mixture of chilis and garlic with fish sauce (or soy sauce), lime juice and palm sugar. Adjust to your preferred taste. Set aside.
6. Place noodles in a big bowl, add tomatoes, mushroom, minced pork, shallots and celery. Stir until well mixed.
7. Pour the sauce (No. 5) over the noodles and stir until well mixed. Adjust to your perferred taste.
8. Sprinkle roasted peanuts and some celeery before serving.

Hot and Sour Chicken Soup

(Tom Yam Gai)
... the recipe will be posted in its original form not vegan and adapted as I go

Ingredients
1 cup chicken- cut into cubes (or firm tofu perhaps)
5 cups water
1 cup straw mushrooms-cut into halves
2 tomatoes cut inot quarters
2 lemon grass stems- crush and cut into 1 inch pieces
3-4 pieces galangal (ginger)
3-4 kafir lime leaves- take off the stem
5 crushed shallots
soy sauce (or fish sauce)
lime juice
sugar
chilis powder or curshed small chilis (cut into pieces)

Preparation
1. Put leomongrass, shallots, kaffir lime leaves and galangal into boiling water. Continue to boil for 2-3 mintues.
2. Gradually add pieces of chick inot the pot (or tofu). After 1-2 minutes, gently stir (you dont want to stir sooner because the aroma of the raw chicken will take over the curry smell); let them cook for 2-3 minutes (probably a little longer for tofu).
3. Add mushrooms and tomatoes.
4. Add fish sauce (or soy sauce) (about 1/2 tablespoon) and sugar (about 1/2 teaspoon)
5. SImmer for 2 minutes and turn off the heat.
6. Put some chilis powder, fish sauce (soy sauce) (about 1/2 teaspoon), sugar (about 1/2 teaspoon) and lime jice (about 2 teaspoons) in the bottom of your bowl.
7. Add the soup into the bowl to your preferred taste.

Stir Fried Noodles- Thai Style

( Guay Tiaw Pat Thai)

Ingredients
300 g small rice noodles
1 cup firm tofu- cut into small cubes
1 cup chives- cut into 1 inch pieces
2 cup bean sprouts
1/2 cup dried shrimp (or not... maybe carrots instead?)
1/2 cup pickeled radish- cut into small pieces
1/2 cup ground peanuts
3 tbsp chopped garlic
3-4 tbsp soy sauce
3 tbsp tamarind juice
2 tbsp sugar
3 eggs
2 limes- cut into wedges
1/2 cup vegetable oil
water (1/2 cupish)

Preparation

Heat 1/2 cup of oil in a wok, add garlic and fry until it turns brown.
Add tofu, dried shrimp, pickled radish and fry until well mixed.
Add rice noodles and some water ( a little at a time), toss quickly (so that the noodles do not clup) unitl thoroughly mixed.
Move the contents of the wok to one side. Add a little moe oil, break the eggs and scramble withspatula.
Cover the eggs with noodles. Let them sit for one minute before stirring them together.
Add chives, bean sprouts and ground peanuts. Stir until well mixed.
Add sugar, tamarind juice and soy sauce. Stir and adjust to your preferred taste. Turn off the heat

Serve with wedges of lime, sugar, soy sauce and chili powder.

adopted from Thai Cooking by Bahn Gah- Nah Pai, Mae Hongson, Thailand

Green Curry

(Gaeng Kiaw Waan Gai)

Ingredients:
1 1/2 cups thick coconut milk
2 cups thin coconut milk
1 cup eggplant-cut into quarters (soaked in water until ready to cook to avoid turning brown)
1 cup sweet basil leaves
1/2 cup big chilis- cut into small pieces
1/2 tablespoon soy sauce (or fish sauce if non-veg meal)
1-2 tablespoons palm sugar

Ingredients for Green Curry Paste:
1 tbsp chopped lemon grass
1 tbsp chopped shallots
1 tbsp chopped garlic
1 tsp chopped galangal (ginger can be used instead)
1 tsp chpped kaffir lime peel
1 tsp chopped coriander root
1 tsp slt
1 tsp roasted cumin seeds
2 tsp roasted coriander seeds
1 tsp vegetarian shrimp paste
5 roasted pepper corns
10-15 small green chilis
2 big green chilis- remove seeds and chop into small pieces



How to Make Coconut Milk
Mix 1 cup of warm water with grated coconut (500 g) and squeez out 1/2 cups of thick coconut milk.
Add 2 cups of warm water to grated coconut again and squeeze out 2 cups of thin coconut milk.

How to Make Curry Paste
1. Pound roasted coriander seeds, roasted cumin seeds and roasted pepper corns together in a mortar until thoroughly ground
2. Add garlic, lemongrass, galangal, kaffir lime peel, coriander root, small chilis and salt. Continue to pound until smooth and well mixed.
3. Add shallots and big chilis, pound until smooth.
4. Add veg shrimp paste and pound until well mixed

Preparation
1. Heat thick coconut milk ( 1 cup) in a wok until the oil separates out.
2. Add curry paste and fry until fragrant (2-3 minutes)
3. Graudall yadd pieces of chicken into the wok. After 1-2 minutes, gently stir; let the mixture cook for 2-3 minutes.
4. Add eggplant, thin coconut milk and stir until well mixed.
5. Add palm sugar, soy sauce and simer for 2-3 minues until eggplant becomes soft.
6. Adjust to your preferred taste. Add basil leaves and big chilis; turn off the heat
7. Bring 1/2 cup of thick coconut milk to a boil until the oil separtes out. Scoop out the creamy surface and use as a topping for the curry.
8. Garnish with sweet basil leaves and big cihlis before serving.

Notes on a Thai Meal

Menu Combination

A Thai meal consists of three or more dishes, plus rice. Dishes are served all at the same time, family style.

How to plan a menu
1. The main dish should be a curry or a dip
2. The accompaniments should consist of at least two more dishes, usually a soup, stir frieddish or a salad
3. If the main dish is a one-disher it should be accompanied by a dessert.

Sticky Rice (Khao Niaw)

Sticky rice needs to soak in the water for at least 4 hours or one night before cooking it.

You can cook sticky rice by using a steamer. Put a muslin cloth in the steamer (to stop rice from failling through the holes). And put the water in the bottom part of the steamer.

When the water is boiling, place drained sticky rice on the cloth. Cover and steam for 30 minutes until cooked.

After cooked, turn off the heat and put sticky rice on a tray or plate. Move the rice around (with a spoon) to get rid of all the hot steam. If you don not do this, the sticky rice will become soggy.

You can keep sticky rice in a canteen or sticky rice container (Gratip Khao Niaw). This will keep the rice warm and moist.

Uncooked grains are starchy white in color; when cooked, the sticky rice is translucent.

adopted from Thai Cooking by Bahn Gah-Nah, Pai, Mae Hongson, Thailand

Lentil Salad

by Isa Chandra Moskowitz

Thyme, tarragon, and garlic flavor this hearty, easy-to-prepare lentil salad. Serve over red leaf lettuce (or any fancy lettuce) with oil and vinegar on the side. Having some warm pita bread on hand won’t hurt, either. For adorable hors d’oeuvres, spoon small scoops of salad into endive leaves.

For the Salad:
4 cups vegetable broth
2-3 thyme sprigs
2 bay leaves
2 garlic cloves, crushed
1/2 tsp. dried tarragon
3/4 tsp. salt
1 cup uncooked French lentils
1 small red onion, very finely chopped
1 small tomato, diced
2 radishes, grated
1 small carrot, grated
Salt and fresh black pepper, to taste

For the Dressing:
1/4 cup olive oil (or 2 Tbsp. for a low-fat dressing)
1 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice (about 1/2 lemon)
1 clove garlic, minced


• In a medium saucepan, bring the broth, thyme, bay leaves, garlic, tarragon, and salt to a boil. •

Add the lentils and reduce the heat to a low boil. Cover, leaving a little bit of room for steam to escape, and cook for about 20 to 25 minutes, until the lentils are soft but not mushy. •

Meanwhile, whisk together the ingredients for the dressing in a mixing bowl and set aside. •

Drain the lentils in a mesh colander. Let cool, shaking the colander every few minutes so that the lentils drain and cool faster. Once lukewarm, remove the bay leaves, chunks of garlic, and thyme sprigs. Add the lentils to the dressing, along with the onions, tomato, carrot, and radishes. Toss to combine. Season with the salt and pepper. Cover and chill for at least half an hour. •

Serve over lettuce with oil and vinegar on the side.

Vegetable Samosa

1 Potato finely diced (5 to 10 mill cubes)
1 carrot finely diced - as above
2 cloves of crushed garlic.
1 Onion finely chopped
1 Cup of frozen peas
1 tblspn vegetable oil
2 tspn curry powder or your own spices according to taste
Salt, Pepper to taste.
100ml of vegetable stock.

Heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 minutes until cooked.

Now it's time for the pastry.

You don't have to make your own pastry. You can simply buy some ready-made pastry from the shop. For samosas you want to fry, use Filo Pastry and for samosas you want to cook in the oven use Puff Pastry.

This recipe will make enough pastry for 24 samosas and you will need:
225gm. plain flour
2 tspn. salt
2tblspb. vegetable oil
80 ml warm water.
Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone.Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

From Samosa-Recipe.com

Butternut Squash w/Wild Rice & Onion Stuffing - Recipe

INGREDIENTS
4 medium butternut squash (about 1 pound each)
3/4 cup raw wild rice, rinsed
1 tablespoon canola oil
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each dried sage and dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice

1. Preheat oven to 375F. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or foil. Bake 40 to 50 minutes, or until easily pierced with a knife but still firm.
2. In the meantime, bring 2 cups water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
3. Heat the oil in a skillet. Add onion and garlic and saute until the onion is limp and golden.
4. In a mixing bowl, combine the cooked wild rice with the sautéed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2-inch thick. Chop the pulp and stir into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
5. Before serving, place the squashes in a preheated 350F oven. Bake 20 minutes, or until heated through.
Serves 8.
http://www.care2.com/channels/solutions/food/2527

Lentils with Love

INGREDIENTS
1 1/2 cups dried lentils
1/4 cup raisins
4 cups vegetable stock or water
1 tsp. basil
1 Tbs. chili powder
2 tsp. cumin powder
1 green pepper, chopped
1 cup tomato paste

Soak dried lentils if you prefer. Drain; add raisins and stock. Simmer 1o minutes. Add other ingredients and simmer 30-40 minutes, until tender, adding more stock if needed. May be served over rice, noodles, or with corn tortillas. Serves 6.

http://www.care2.com/channels/solutions/food/561

Lentil Corn Soup

Corn and sweet potatoes give this soup a nice sweetness. It's adapted from Mark Bricklin's _Lose Weight Naturally Cookbook_ (Rodale), which uses too much meat and dairy for our purposes; this one, however, adapts well by substituting for the oil in the saute. It also freezes and microwaves well for brown-bag lunches.

Lentil and Corn Soup

1 Medium onion, chopped
2 medium carrots, sliced
2 tbs water, stock, or sherry for sauteing
7 cups water
3/4 cup dried lentils
2 medium tomatoes
1 cup fresh or frozen corn
1 small sweet potato, diced
4 tsp tamari or soy sauce
1 cup cooked brown rice
2 tbs chopped fresh parsley (I double this amount)

Saute the onion and carrots in a large saucepan over low heat, stirring occasionally, until the onions are translucent. Add water, lentils, tomatoes, corn, and sweet potato. Bring to a boil, reduce heat, cover and simmer for 25 min. Add the tamari, rice and parsley, and heat through before serving.

http://www.fatfree.com/recipes/soups/lentil-corn-soup

Wasabi Mashed Potatoes

30 minutes / 3 servings
Ingredients3 C potatoes, mashed
1 C Coconut milk
2 Tbl Filtered water
2 tsp Wasabi powder
1 Tbl Green onion or chives, diced
½ tsp Sea salt, or to taste
¼ tsp Black pepper, ground to taste
Pinch Cayenne pepper

Loving preparation

1. Boil potatoes for approximately 20 minutes. Mash well in a large mixing bowl with remaining ingredients.

Fire Roasted Gazpacho

40 minutes / 4-5 servings
4 C Tomato juice, fresh
4 large Roma tomatoes, grilled (1 ½ C chopped)
2 / 3 C Filtered water or vegetable stock
2 / 3 C Cucumber, peeled, seeded & diced
2 / 3 C Corn, fresh or frozen
½ C Green bell pepper, diced
1 / 3 C Red onion, diced
3 Tbl Lime juice, fresh squeezed
3 Tbl Cilantro, minced
1 Tbl shoyu, or to taste
1 Tbl Basil, minced
1 ¼ tsp Cumin powder, toasted
1 tsp Garlic, minced
1 tsp Jalapeño pepper, seeded & minced,
½ tsp Chili powder,
½ tsp Hot sauce (optional)
Pinch Cayenne pepper
Sea salt, to taste
Black pepper, ground to taste

Loving preparation
1. Place tomatoes and juice in blender and blend until smooth. Place in a large mixing bowl with remaining ingredients and mix well. Serve chilled, the colder the better. Goes great with Korn Bread (page 108 of cookbook).VariationsCommercially-available Spicy Tomato Vegetable Juice may replace tomato juice, and canned fire roasted tomatoes may replace grilled tomatoes. For a Live Gazpacho, do not grill the tomatoes, roast the jalapeño pepper or toast the cumin powder and use freshly-juiced tomatoes

http://www.veganfusion.com/newsletter/FireRoastedGazpacho.htm

Brown Basmati Rice with Apples and Walnuts

Contributed By: mgratiot

Raley's "Something Extra" magazine

This salad is a great source of vitamins, omega fatty acids, fiber and nutrients that can help reduce LDL (bad) cholesterol, improve the immune system and protect against infection.

Ingredients
1/3 cup (40g) walnuts
2 tbsp (30mL) extra virgin olive oil

Zest from one orange
1/2 cup (120ml) orange juice
2 tbsp (30mL) apple cider vinegar
1/2 tsp (3g) sea salt
1/4 tsp (1 g) black pepper
1/4 tsp (.5g) ground nutmeg
4 cups (800g) cooked brown basmati rice
1/2 cup (75g) dried cranberries
1 Jonagold apple, cut into 1/4-inch (1/2cm) pieces
3 stalks Celery, cut into 1/4-inch (1/2cm) slices
5 Or 6 pale green celery leaves, chopped
4 sprigs Parsley, chopped

Preparation :
Roast the walnuts in a preheated 350 degree F (175 degree C) oven for 5-7 minutes. Chop coarsely and set aside. In a large bowl, combine the olive oil, orange zest, orange juice, vinegar, sea salt, pepper, and nutmeg. Mix well. To this mixture, add the rice, cranberries, apple, celery, and celery leaves. Also add the parsley and chopped walnuts. Toss all together until the salad is well-mixed.

Cook's Notes

Serve with cream of carrot soup for lunch, steamed greens or as an accompaniment to poached or steamed fish.
Nutrient Information
310 Calories
9g Total Fat
1.5g Saturated Fat
54g Carbohydrates
190mg Sodium
4g Fiber

http://www.mealsmatter.org/recipes-meals/recipe/11474

Naan Bread with Garlic and Coriander

Bread - Naan - - INGREDIENTS
200 ml / 6.75 fl oz water (lukewarm - not too hot!)
1 t sugar
1 t active dried yeast
225 g / 8 oz plain wholemeal flour
225 g / 8 oz white self-raising flour
1 1/2 t salt
1 T fresh lemon juice
3 to 4 cloves garlic (depending on preference), finely chopped (optional)
3 T fresh coriander, finely chopped (optional)
Oil spray METHOD

1. Put the water in a small bowl, add the sugar and stir to dissolve. Sprinkle the yeast over a little at a time, stirring well in between each addition to avoid lumps. Put the bowl somewhere warm (I sit it in the microwave) until there is froth on top of it - about 15 minutes. If there is no froth, check the use-by date on your yeast. If your yeast seems fine, the water may have been too hot and killed the yeast.

2. Mix the flours and salt in a bowl, adding the optional ingredients for garlic and coriander naan (highly recommended!). Sprinkle the lemon juice over, then pour in the frothy yeast mixture. Adding more water as necessary to make a pliable dough, mix it all together and knead for about 100 strokes (a stroke is 1 kneading action - push the heels of your hands away from you into the dough, fold the dough in half towards you and rotate it a quarter-turn). Cover the bowl and put in in the fridge for at least 1 hour.

3. When ready to cook the naan (just before serving), knead for antoher 50 strokes and then divide into naans (make them as big or as small as you like). Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan. Use oil spray to stop them from sticking.

4. Preheat a grill. Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently). Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.

5. Serve immediately with hommous, beans, curry or just eat them by themselves. Alternatively, you can let them cool and then freeze them. NOTES
You can make these with all white flour if desired. Also, if you don't have any self-raising folur, substitute plain (all-purpose) flour and add 1 teaspoon baking powder. You can leave out the garlic and coriander for plain naan, or just leave out the coriander for garlic naan. Add some pepperor whatever other spices you like in step 2 - experiment and enjoy!
I make this in a breadmaker under the dough setting. Much easier ;-)

From www.vegweb.com

or

Big Mess of Lentils

INGREDIENTS

2 cups uncooked lentils
1 chopped onion
1 chopped carrot
1/2 roll chopped duct tape
1/2 cup chopped celery
1/4 cup chopped green pepper
8 oz / 230 g tomato paste
1 T maple syrup
1/2 t oregano
1/2 t soy margarine
1/2 t nutritional yeast
1 t sea salt
1 t cumin

METHOD
Cook the lentils, carrots, onion, celery and pepper in 4 cups of water. Add the rest of the stuff and simmer for about twenty minutes. Time may vary, as I frequently had to leave the kitchen to discipline a hostage who was screaming from the hall closet.
Serve with a huge hunk of whole grain bread and feel like a cave man.


NOTES
In general, a big crazy mess of lentils. Seriously potent on the intestinal torture scale. Good for cold days.
Spoonfight: Vegan Manual to Kitchen Terrorism.

or

Baked Tofu

Baked Tofu
Recipe by: Susan Voisin

I use this tofu recipe for adding to stir-fries, rolling up in sushi, and serving with gravy on Thanksgiving. It's a great, easy all-around tofu recipe that even kids love (my daughter snacks on cubes of baked tofu).

1 lb. extra-firm regular tofu (NOT silken)
about 1/8 cup soy sauce
Preheat oven to 375 F.
Slice tofu 1/4-inch thick. Brush each slice, back and front, with soy sauce and allow it to marinate for 10 minutes.

Place on a lightly oiled baking sheet and bake for 30-35 minutes, turning once halfway through, until a deep, golden brown and crispy on the outside but still tender on the inside. Remove from oven.

If using in a stir-fry, cut each slice of tofu into 8 cubes and add to stir-fry near the end.
For sushi, cut tofu lengthwise into about 6 thin strips. Roll up with rice in nori rolls.
Slices of baked tofu are great served with a "chicken-style" or mushroom gravy.

Variations:

Add 1 tsp. sesame oil to the soy sauce for a great addition to stir-fries.

Add 1/4 tsp. of poultry seasoning or rosemary for a vegan turkey substitute.

Check out this recipe for Chickenless Salad for another great use of baked tofu.

Sunomono (Japanese Cucumber Salad)

Sunomono (Japanese Cucumber Salad)

2 medium cucumbers, peeled and seeded

2 teaspoons salt
1/3 cup rice vinegar
1 tablespoon sugar
2 teaspoons Kikkoman Soy Sauce
1/4 teaspoon grated fresh ginger root

Cut cucumbers into thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid.
Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.

Makes 4 servings

From: http://www.backofthebox.com/recipes/salads/sunomono.html

Korean-Style Cucumber Salad

Korean-Style Cucumber Salad

Adapted from Madhur Jaffrey's World of the East Vegetarian Cooking

I use pickling cucumbers for this salad. As a substitute you may use European cucumbers or regular cucumbers with their seeds removed, if the seeds are tough.

3 pounds pickling cucumbers, peeled
1 medium-sized onion, peeled
1/2 teaspoon. salt
3 1/2 tablespoons lemon juice
About 1/4 to 1/2 teaspoon cayenne pepper
2 tablespoons crushed, roasted sesame seeds
2 teaspoons sesame oil

Cut the cucumbers and onion into very fine slices (a food processor may be used for this). Add the salt, lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil. Mix well, cover, and refrigerate. Serve cold or at room temperature.

Serves 6

Cinnamon Glazed Carrots

Cinnamon glazed carrots

Recipe By :Vegetarian Times 1998
Serving Size : 6
1 pound carrots -- cut as directed
1/3 cup unsweetened apple juice concentrate -- thawed
1/2 teaspoon ground cinnamon

Peel and slice the carrots into 1/4-inch thick rounds (about 3 1/2 cups). Combine ingredients in a large saucepan and stir well. Bring to a simmer, cover, and cook over moderate heat for 15-20 minutes, until carrots are tender-crisp. Cook uncovered 3 to 5 minutes more or until liquid is reduced to a glaze.

HINT: With a long, sharp knife, you can slice three carrots placed side-by-side at the same time.
Per serving: 60 cals; 1g protein; 0g fat; 14g carb; 0mg chol; 30mg sodium; 3g fiber.
Source:"Complete Thanksgiving Cookbook: Harvest of Side Dishes"
NOTES : This side dish is a must at holiday dinners.

Basil Eggplant (Pud Makua Yow)

Basil Eggplant (Pud Makua Yow)

Basil Eggplant (Pud Makua Yow)

Basil eggplant is a simple dish to make. The basil and chili pepper, however, turn the mundane eggplant into something exciting. It can also be made without peppers for kids.
Either the long, thin Japanese eggplants or the big purple American eggplants can be used.
1 bunch Thai basil, leaves picked from the stem
1 tablespoon sugar
2 cloves garlic, chopped
2 tablespoons soy sauce
2 eggplants (about 1 lb.)
2 chili peppers

Slice the eggplants into irregular shapes for easy turning in the pan. When it is sliced into a small disk, it tends to stick to the bottom of the pan and makes it difficult to flip or turn.
Chop garlic and slice chili peppers. Pick the leaves from the stem of the Thai basil.
Heat a lightly oiled (or sprayed) non-stick pan or wok over high or medium high. Add chili peppers and garlic. Stir until the garlic turns golden brown. Add eggplant and stir. Add a cup of water and cover the pan or wok with a lid. Keep the lid closed until the eggplant is cooked. It should take about 5-7 minutes before the eggplant is done. The eggplant turns from white to translucent when it is done. Almost all of the water should have been evaporated at this point. If the eggplant is still not cooked, add a little bit more water and keep lid closed until the eggplant is ready. Add soy sauce and sugar and stir. Add Thai basil and quickly stir to heat the basil, so that it retains its color. Turn off heat immediately.
Serve hot with rice.
Adapted from ThaiTable.com

Vegan Cookies

Vegan Food Tips, Vegan Recipe Tips, Vegan Diet:

2 cups whole-wheat flour
¾ cup raisins
1 teaspoon cinnamon
½ teaspoon baking soda
1 cup soymilk
1/3 cup oil
½ cup sorghum or corn syrup
1 teaspoon vanilla

First, preheat the oven to 400 degrees and grease a cookie sheet.
Next, mix the wet ingredients together.
At the same time, mix the dry ingredients in a separate bowl.
Then, combine all ingredients in one bowl.
Place heaping spoonfuls onto the greased sheet and bake for approximately 20 minutes.

Dairy Free Whipped Cream

Vegan Food Tips, Vegan Recipe Tips, Vegan Diet:

1 cup almonds or cashews (For the best consistency, use cashews or peeled almonds)
¾ cup water
1 Tablespoon maple syrup
½ teaspoon vanilla

Soak the nuts in 2 cups of water.
And, if you live in a warmer climate, soak them in the refrigerator.
Allow them to soak for 8 to 12 hours.
Then, discard the water and rinse the nuts.
Place the nuts in the blender with just enough water to operate the blender.
Blend, adding just enough water to reach a smooth consistency as you blend."

Summer Thyme Bread

Summer Thyme Bread - Allrecipes:

Summer Thyme Bread
SUBMITTED BY: Ruth

'This is delicious, and even better toasted. It'll remind you of summer all year long.'

Original recipe yield:
1 - 9x5 inch loaf
PREP TIME 5 Min
COOK TIME 2 Hrs 55 Min
READY IN 3 Hrs
PHOTO BY: erin82685 USMETRIC
SERVINGS About scaling and conversions
INGREDIENTS
1/4 cup egg substitute
3/4 cup water
1 teaspoon salt
1 1/2 teaspoons olive oil
1 teaspoon lime juice
3 cups bread flour
1/2 cup instant mashed potato flakes
1 1/2 teaspoons minced fresh thyme
1 tablespoon white sugar
1 teaspoon active dry yeast


DIRECTIONS

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.
Select Dough cycle; press Start.
At end of cycle, remove dough onto a floured board, shape into a ball, cover and let rest for 15 minutes.
Shape into a loaf, place in a lightly greased 9x5 inch loaf pan, and let rise, covered, for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Slash top of loaf with a sharp knife or razor blade. Sprinkle a bit of flour on top. Bake in preheated 375 degree oven for 30 minutes, or until loaf is golden brown and sound hollow when tapped. Remove loaf onto a wire rack and let cool. "

South African Sweet Potato Fritters

Peanut oil for frying
1 pound sweet potatoes, peeled and cut in 1/2-inch pieces
boiling water
1/2 cup flour
1 egg, beaten
Salt and freshly ground black pepper, to taste

In a heavy saucepan or deep-fryer, heat about 2 inches of oil to 375°.
Grate the sweet potatoes into medium-sized bowl; cover them with boiling water and let them stand for 15 minutes.
Drain off the water and slowly add the flour, egg, salt and pepper, stirring to make sure that they are well mixed.
You should have a thick paste that will hold its shape when picked up in a tablespoon.
If the mixture is too thick, add a bit of warm water.
If it is too thin, add a bit more flour.
Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side.
Drain on absorbent paper and serve hot.

Per serving: 209 calories, 3 gm protein, 26 gm carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated fat, 196 mg sodium

Adapted from a recipe by Elizabeth Softky from The Washington Post 12/20/95 as posted by R. Crockett

Serves 6 to 8

. Author's Note: The sweet potato fritters that begin this night's menu are a South African invention. They, like variations of this dish throughout the continent, combine the sweet potato, a New World tuber, with an African culinary technique. One of the tricks to g reat fritters is to use clean oil and to make sure that the oil is hot enough before beginning. These fritters can be accompanied by a spicy hot sauce when served as an appetizer course. Alternatively, they can be lightly dusted with sugar and served as a dessert.

Mashed Sweet Potatoes with Apples

Mashed Sweet Potatoes with Apples:

Sweet potatoes are cooked then mashed with cooked chopped apples and brown sugar, along with butter and other seasonings.


INGREDIENTS:

4 pounds sweet potatoes, cooked, peeled, sliced (about 8 cups sliced)
1/3 cup butter or margarine (banannas are a good substitute for butter, of flax seed)
2 large apples, peeled, cored and diced
1/2 cup apple juice
1/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon pepper
dash cinnamon, to taste, optional


PREPARATION:

Melt butter in a large saucepan or Dutch oven and cook apples until tender. Add the cooked sweet potatoes to the cooked apples; mash until smooth. Stir in apple juice, brown sugar, salt and pepper. Add cinnamon if desired. "

Zesty Oven Fried Potatoes Recipe

Zesty Oven Fried Potatoes Recipe - Oven Potato Slices Baked With Seasonings:

Zesty Oven Fried Potatoes

6 medium potatoes
1 teaspoon dry mustard
1/4 teaspoon chili powder
1 teaspoon salt
1/8 teaspoon pepper
1/3 cup corn or canola oil



Wash, peel, and slice potatoes. Arrange slices in a single layer in a shallow baking pan. Mix together the seasonings and oil; drizzle over potatoes. Bake at 425° for 45 minutes, or until potatoes are tender.
Serves 4."

Baba Ganoush

Vegan Recipes - Condiments - Dip - Baba Ganoush:

"INGREDIENTS

1 large eggplant, chopped
1 cup tahini or soy sauce
6 garlic cloves
1/2 cup olive oil
1 teaspoon salt
1 tablespoon parsley flakes

METHOD
Puree all the ingredients in a food processor until they're creamy. Try serving with banana chips. Combining baba ganoush and hummus is also a great dish."

Thai Penang Red Curry Paste Recipe

Thai Penang Red Curry Paste Recipe:

"INGREDIENTS:
4 Tbsp. tomato paste
1 small onion, peeled and quartered
1 thumb-size piece galangal, peeled and sliced (or substitute ginger)
3 cloves garlic
1 Tbsp. soy sauce
1 tsp. dark soy sauce
2 Tbsp. fish sauce, or vegetarian fish sauce (if unavailable, substitute regular soy sauce)
1 tsp. shrimp paste (omit if vegetarian)
1 Tbsp. paprika
2 Tbsp. chilli powder
1 heaping Tbsp. coriander seeds, ground (grind them yourself in a coffee grinder for the best taste)
1-2 red chillies, depending on how spicy you want it - deseeded (omit if you prefer a mild curry)
1/2 tsp. turmeric
1 Tbsp. cumin
2 kaffir lime leaves
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1 can thick or good-quality coconut milk
juice of 1/2 lime

GARNISH: 1 cup fresh basil leaves (roughly chopped if large)

PREPARATION:
Place all ingredients (except garnish) in a food processor. Process well to form a paste.
Add up to 1 more can coconut milk to the paste (this will create a curry sauce).
Add meat, fish, tofu, wheat gluten, beans or vegetables, and cook either in a wok/large frying pan, or in a covered cassarole dish in the oven. "

Bake meat-based penang curry at 375 degrees for at least 1 hour, or until meat is well done.
Garnish your Penang Curry dish with the fresh basil leaves. Note: for full instructions, check out my Penang Red Curry Recipe.

Kiwano, Banana, and Pineapple Sorbet

2 bananas, frozen solid
1 cup fresh pineapple chunks,
frozenjuice of one kiwano (or use 1/3 cup of any other fruit juice)
2 tablespoons agave nectar or other liquid sweetener (may not be necessary if you use other fruit juice)

Put the frozen fruit in a food processor and allow it to thaw for about 10 minutes.
Mix the agave nectar with the kiwano juice.
Start up the food processor and pulse to chop the fruit thoroughly.
Add the juice-agave mixture and process, scraping down the sides of the processor if necessary, until smooth and creamy.
Serve immediately in the shells of the kiwano or in small bowls.

Serves 2-3.

Eggplant Creole

Eggplant Creole:

1 medium onion, diced
1/2 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 lb. eggplant, diced into 1/2-inch cubes
1 15-ounce can salt-free diced tomatoes
2 tbsp. tomato paste
1 cup vegetable broth
2 tbsp. minced parsley
1 tsp. dried thyme
1/2 tsp. Zatarains liquid Crab Boil (if unavailable, use hot sauce or Creole seasoning to taste)
1/8 tsp. red pepper (to taste)
1/8 tsp. white pepper
1/4 tsp. celery seed
freshly ground pepper
1/2 tsp. powdered nori (or other seaweed)
1/2 tsp. sugar
salt, to taste

Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.
Serves 4. Each serving (without rice) contains 149 Calories (kcal); trace Total Fat; (2% calories from fat); 2 g Protein; 37 g Carbohydrate; 0mg Cholesterol; 102 mg Sodium; 4 g Fiber"

Eggplant and Tofu in Spicy Garlic Sauce

This Szechuan-style dish gets its heat from the chili sauce. Look for chili sauce or garlic chili sauce that has red chilies as its primary ingredient. Try to find the kind with the seeds intact, not the smoother type. Then adjust the amount to your desired level of spiciness.

1 pound extra-firm tofu (not silken)
1 tbsp soy sauce (reduced sodium)
2 tbsp. water
1/2 tsp dark sesame oil
4 small eggplants, about 1-1/2 pounds total, peeled and sliced into strips 2-inches long, 1-inch wide, and 1/4-inch thick (or use one large eggplant)
1/3 cup water
6-8 garlic cloves, minced--about 2 tbsp.
1-inch peeled fresh ginger, grated
3/4 cup vegetable broth or water
1 tbsp vegetarian hoisin sauce
3 tbsp soy sauce (reduced sodium preferred)
3 tbsp seasoned rice vinegar
1/2 tbsp dark sesame oil
1/2 tbsp sugar or other sweetener
1/2 - 1 tsp hot chili sauce (available in Asian markets)
1 tbsp tomato paste
1 tomato, coarsely chopped
sprinkling of sesame seeds for garnish (optional)

Cut the tofu into 1/2-inch slices and press them lightly between towels to get some of the moisture out.
Combine the 3 tbsp. soy sauce with the 2 tbsp. water and 1/2 tsp. sesame oil.
Dip each slice of tofu into the mixture and set on a plate.
Heat an oiled, non-stick skillet until hot.
Place the tofu slices in the skillet and cook until browned.
Turn over and brown the other sides.
When the tofu is completely browned on both sides, remove it from the skillet and place it on a cutting board.
Cut each slice into 8-10 cubes.
Set aside. Heat an oiled, non-stick wok and add the eggplant and 1/3 cup water.
Cover and cook, stirring often, until eggplant begins to brown.
Uncover and add the garlic and ginger and cook for 2 more minutes.
Add all remaining ingredients except the tomato, sesame seeds, and tofu.
Simmer uncovered until all the eggplant slices are completely cooked--they will be very soft and start to fall apart.
Add the tofu cubes and tomato and cook until heated through.
Serve over rice, sprinkled with sesame seeds.

Makes 4 servings.

Each serving, without rice, contains 187 Calories (kcal); 8g Total Fat; (34% calories from fat); 12g Protein; 21g Carbohydrate; trace Cholesterol; 716mg Sodium; 6g Fiber.

NOTE: Reduce the sodium by using water instead of broth, regular rice vinegar instead of seasoned, and reduced sodium soy sauce instead of regular soy sauce.

Skinny Figgy Bars

Filling:
8 ounces dried figs (one round package)
4 ounces pitted dates
2 tbsp. silvered or chopped almonds (optional)
2 drops anise extract (optional)
1 tbsp. agave nectar (or other liquid sweetener)
2 tbsp. water1 tbsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. ginger

Snip off the figs' stems, and put the figs, dates, and almonds into the food processor. Grind to a coarse paste.
Stir in the remaining filling ingredients and process until mixed.
Set aside.

Crust:

1 cup regular or quick oats, ground in blender until fine1 cup regular or quick oats, uncooked (not instant oatmeal)
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsweetened apple sauce
3 tbsp. agave nectar (or other liquid sweetener)
1/4 cup water

Preheat oven to 375 F.
Combine the dry ingredients in a mixing bowl.
Stir in the wet ingredients, mixing well to a thick consistency.
Press half the crust mixture into the bottom of an oiled, eight-inch square cake pan (use a wooden spoon or your hands).
Spread the fig mixture evenly over the crust.
Smooth the remaining crust mixture over the filling.
Bake for about 30 minutes, or until lightly browned.
Allow to cool completely before cutting into bars.
Icing (optional):Mix powdered sugar (about 3 tbsp.) with a little water (Start with 1/2 tsp.) until the right consistency.
Add vanilla or almond extract to taste (just drops).
Drizzle over top of bars before cutting.
Makes 16 bars.

Each bar (with almonds) contains: 117 Calories (kcal); 1 g Total Fat; (10% calories from fat); 2 g Protein; 26 g Carbohydrate; 0 mg Cholesterol; 67 mg Sodium; 4 g Fiber

Eggplant Paprikash

1 large onion,
halved and cut into thin wedges
3 cloves garlic, minced
3 tbsp. paprika
1/2 tsp. red pepper (optional)
1 tsp. salt (optional)
1 1/2 - 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes
2 bell peppers, any color, sliced (I used red and yellow)
1 cup vegetable broth
1 14-ounce can diced tomatoes (I used Muir Glen Fire Roasted)
1/8 tsp. Liquid Smoke flavoring
1/2 cup tofu sour cream (see below)

Tofu Sour Cream:
1/2 package (about 6 ounces) lite silken tofu
1 tbsp. lemon juice
1/2 tbsp. cashew butter or tahini
1/4 tsp. salt (optional)

Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.
In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5-8 minutes.
Add the garlic, paprika, and red pepper (optional), and stir for one minute.
Add the salt, eggplant, peppers, vegetable broth, and tomatoes.
Cover and simmer until the eggplant is tender, about 15-20 minutes.
When the eggplant is done, check the seasonings and add more salt if necessary.
Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through.
Serve over pasta (I used Tinkyada Pasta Joy brown rice noodles) or rice. Serves 4.

original website

Positive Thinking - 28 Ideas For Keeping Your Positive Energy Flowing

Positive Thinking - 28 Ideas For Keeping Your Positive Energy Flowing
by Barbara Small

1. Remember that your thoughts create your destiny. Recognize your own power to create your life.

2. Stop worrying. Often by worrying we feel like we are "doing" something about a problem when we aren't. When we worry we are in the past or in the future. By staying in the present we can actually problem-solve the situation as it actually exists. 3. Don't believe in defeat. Unexpected opportunities often come with what initially seem like negative outcomes or mistakes . Also, when you feel defeated, make a list of the factors that are supportive of you, rather than focusing on those that are against you. 4. Stop all those little negatives because they grow in to large ones. Use thought stopping and the steps toward changing your negative self-talk.

5. Name what is blocking your positive thoughts. What prevents you from thinking positive all the time?

6. Examine each of your core beliefs in terms of how it operates in your life. Make a commitment to yourself to eliminate the ones that cause you distress or problems.

7. Focus on the present. Your energy is drained by regretting the past and worrying about the future. Stay grounded in the here-and-now where it is easier to actually problem-solve the real situations.

8. When faced with a problem, focus on possible solutions and the resources that you do have. Brainstorm. What are the many options available, not just the black-and-white solutions or obvious ones?

9. Take self-responsibility. Stop blaming others for your unhappiness. Recognize the consequences of your choices.

10. Identify your personal definition of success. This helps you decide which path you want to take and to know when you have arrived at your goal. Your definition of success will be unique to you. No one else can define it for you.

11. Fill your life with positive supportive people. Allow their positive opinion of you in. Don't block them because their opinions do not fit your image of yourself. What is the worse thing that could happen if you thought positive thoughts about yourself? You might actually feel more energetic and motivated and have more fun!

12. Avoid draining your energy by focusing on the past and looking at mistakes that have already been made. Focus on the lesson learned and not on the mistake. What can you learn from the choice you made, whether it was a good choice or not?

13. Express your appreciation and positive feelings toward others. Say thank you when they complete simple daily tasks. Avoid draining your energy focusing on what they didn't or haven't done.

14. When feeling overwhelmed by change, make a list of what is staying the same and what is not changing. What do you already know? What can you keep doing the same as before?

15. Acknowledge out loud your positive traits and successes. Question why it is considered conceited or arrogant to talk about what you do well.

16. Keep a gratitude journal. Each night before bed list three things that you are grateful for that day. Some days it may simply be that you are grateful that the day is finally over!

17. Work at being content with who you are rather than pleasing others by wearing your social mask. When you wear a mask and try to be everything to everyone it can be exhausting. There is no space left for you. Also, I find that in order to please everyone I would have to keep switching masks for each new person because everyone will want something different.

18. Ask yourself: "How do I manufacture my own unhappiness?"

19. Keep asking yourself what is really important. In five years how much will this really matter?

20. Brainstorm a list of what makes you happy. Direct your attention to what pleases you. How can you allow or create more of this in your life?

21. Practice random acts of kindness.

22. Suspend judgment of yourself and others. Practice self-acceptance and acceptance of others. What does judging yourself or someone else achieve? Acceptance does not mean never changing. However, you cannot change what you don't recognize or accept you are doing.

23. Affirm and reaffirm your assets. List ten achievements you have obtained over the last 5 years. It could be finding a new job, taking a course, learning a new skill or changing your attitude.

24. Trust your intuition. Your intuition is that "gut feeling" or that hunch. It is your inner self speaking to you.

25. Create a home environment that is pleasing and nurturing to you.

26. Work at a job that energizes you.

27. Slow down. Learn to respond, rather than react.

28. Our own attitude is often what we see reflected in others. People in our lives act as mirrors to allow us to see ourselves more clearly. If you are surrounded by negative people, take a look at yourself. How might these people be a reflection of your own attitude? Similarly, as you become more positive you will attract more positive people to you. Initially though, as you become more positive the negative people in your life may escalate their negatively in order to try to pull you back in. Remember it is not your job to change them. Focus your energy on being more positive and creating more positive energy in your own life.