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.
Friday, February 16, 2007
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
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
Thursday, February 15, 2007
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
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
Wednesday, February 14, 2007
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
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
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
Thursday, February 8, 2007
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.
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
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
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.
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.
Thursday, February 1, 2007
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
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
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