Vegetarian Recipe

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List of Recipes

1. Baking Mix and Uses From Vegetarian Times Pt 2

tag: vegetarian

Yield: 1 Servings

Ingredients

Directions

Preheat oven to 425 degrees. In medium bowl, combine baking mix and milk; stir until blended. Turn dough out onto lightly floured surface and knead briefly (about 10 times). With lightly floured rolling pin, roll dough out to 1/2-inch thickness. Using 2 1/2-inch round biscuit or cookie cutter, cut out dough. Place biscuits about 2-inches apart on ungreased cookie sheet. Bake until golden about 10 minutes. Serve warm. Makes 6 biscuits.

Note: These biscuits can be served as a side dish or quick snack. They are also great split and filled with savory ingredients for sandwiches or with sliced, seasonal fruit for dessert.

PER BISCUIT: 145CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 23G CARB.; 3MG CHOL.; 163MG SOD.; 1G FIBER. LACTO

Abstract: The magazine staff took a traditional Bisquick-style baking mix and modified it to include whole grains and less salt. The new recipe can be used to make muffins, pancakes and bread.

For moistness, we used light stick margarine, whic also helps to reduce the fat content. A vegan variation is as follows: Prepare the mix using vegan margarine and omit the powdered milk. When you're ready to prepare biscuits, pancakes, etc., add 1/2 cup water, soy or rice milk for every 2 cups of mix.

The staff found that the baking mix made great biscuits, pancakes and muffins. With the use of leftover vegetables, fruit, spices, nuts, cheeses and herbs, the possible variations on these themes are endless.

Source: Vegetarian Times, Sep 1997 n241 p32(2). Author: Nancy Berkoff

Retrieved from library electronic database, edited and MC-Busted by <adamsfmle[at]sprintmail.com>; posted lu 3/2/98.

Recipe by: Vegetarian Times Magazine, 9/97

Posted to recipelu-digest by Badams <adamsfmle[at]sprintmail.com> on Mar 02, 1998

2. White Corn And Chipotle Soup (Vegetarian)

tag: vegetarian

Yield: 4 servings

Ingredients

Directions

Shuck and clean corn, and reserve corn cobs after removing kernels. Place the corn cobs in a pot large enough to hold them. Cover them with water, add a pinch of salt, and bring to a slow simmer, uncovered, for 20 to 30 minutes. Remove cobs, strain stock, and set liquid aside.

In a stock pot, melt the butter over low heat. Add corn kernels, onion, celery, and a pinch of salt and cook, uncovered, for 3 to 5 minutes. Add chipotle peppers, potatoes, and stock. Simmer until potatoes are cooked through. Puree all ingredients and adjust consistency with a little water if too thick. Add ground pepper and adjust salt if necessary. To serve, pour into bowls and garnish with cilantro sprigs and a squeeze of lime.

Serves 2 to 4 people.

If corn isn't in season, use frozen corn and a quart of vegetable stock for the water.

Restaurant: The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf.

Book: Vegetarian Southwest, recipes from the region's favorite restaurants, by Lon Walters, 1998; ISBN: 0-87358-710-3.

Recipe by: The Range Cafe, Bernalillo, New Mexico, Chef Jay D. Wulf

3. Grilled Eggplant with Tomato Farce

tag: vegetarian

Yield: 8 Servings

Ingredients

Directions

Cut eggplant into 1/2-inch slices; lightly salt slices, put them into a colander and drain for 30 minutes. Dry the slices, removing any salt, then lightly oil them. Meanwhile, prepare the grill.

When the fire is ready, add eggplant slices and grill 3 to 5 minutes on one side.

While the first side is grilling, combine tomatoes, onion, garlic, parsley, basil, and pepper in a bowl; mix well. Turn over the eggplant slices on the grill, then top each with a spoonful of the tomato mixture.

Put the grill cover down, and cook an additional 3 to 5 minutes. Transfer the slices to a jellyroll pan. Add a few drops of vinegar to each slice, then run the slices under the broiler for 2 or 3 minutes to crisp the stuffing. Serve immediately.

NOTES : Farce means a stuffing, usually made of meat. In this case, the "stuffing" is made with tomatoes, herbs, and spice, and is placed on top of the eggplant slice. Eggplant is cooked through when a thin wooden skewer goes through the flesh easily. Since this is a farce, the ingredients can be changed easily. For example, oregano can be substituted for the basil.

Recipe by: Joe Famularo, The Joy of Healthy Grilling

Posted to MC-Recipe Digest by "vegetarian.guide[at]miningco.com" <vegetarian.guide[at]miningco.com> on May 16, 1998

4. Chocolate Icebox Cake (Vegetarian)

tag: vegetarian

Yield: 16 Servings

Ingredients

Directions

From: hz225wu[at]unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:18 +0200

From: mad4[at]ellis.uchicago.edu (Bill Maddex) This is from the profile of Ken Bergeron in the Fall issue of Vegetarian Gourmet. It's big--two of these would be enough for a party of at least a couple dozen--it's yummy, and the hardest part is finding the graham crackers (see below).

NOTES:

1. soy milk (You can use any flavor for this, though I've only used a 50/50 blend of vanilla and plain. I think all vanilla would be too intense and carob wouldn't go well with the chocolate.)

2. arrowroot or cornstarch (I've only used arrowroot--I think cornstarch would give a grainy texture.)

3. vegan chocolate chips (I can't get Barat chips in this shitty town, but Sunspire are plenty good.)

4. maple syrup (He says you can use any other liquid sweetener, but I haven't tried. Brown rice syrup would be my second choice.)

Instructions: Bring 6C soymilk to a low boil, stirring often to prevent a skin from forming. Reduce to a simmer. Disolve arrowroot in reserved soymilk and add to the pot. Add all remaining ingredients except nuts and crackers and heat through until you have a well blended chocolate pudding. Stir in 1 1/2C walnuts. Cover the bottom of a 13"x9"x2" baking pan w/a layer of pudding and cover w/a layer of crackers. Layer remaining pudding and crackers and garnish w/remaining nuts. Chill at least two hours before serving.

Note: It's a serious bitch finding vegan graham crackers as every major brand has sugar and most 'natural' brands have honey. It's an even bigger bitch finger *kosher* vegan graham crackers. There's one brand I've got a couple times in OR, but in this urban desert I've often come to the verge of karate kicking down a store shelf in frustration. Anyone got a graham cracker recipe?

REC.FOOD.RECIPES ARCHIVES

/CAKES

VEGETARIAN

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

5. Green Beans with Onion, Garlic, and Tomato

tag: vegetarian

Yield: 6 Servings

Ingredients

Directions

Cut the stems (but not the tails) off the beans, and cut them into 1 inch pieces. If you want to peel the tomatoes (I don't), drop them into boiling water for 15 seconds, remove to a bowl of ice water, then peel. Chop the tomatoes into 1/2 inch pieces. (You can use one large can of diced plum tomatoes, in a pinch, or if you're feeling lazy.)

Heat the oil in a non-stick pan, and stir-fry the garlic for 30 seconds, or so. Fling in the onions, and stir-fry over medium heat for 2-3 minutes, being sure not to burn the garlic or color the onions. Dump in the tomatoes, beans, salt, pepper, oregano (if desired) and water, and bring to a boil. Cover, lower heat, and simmer for 10-15 minutes (depending on how done you like the beans), then uncover, boost the heat, and reduce the liquid until it's thick. Correct seasonings.

Adapted by Ron Lunde, from: Madhur Jeffrey's "World Of The East" Vegetarian Cooking

Serving Ideas : Serve over rice for a complete meal.

Recipe by: World of the East Vegetarian Cooking

Posted to Digest eat-lf.v097.n324 by Annice Grinberg <VSANNICE[at]WEIZMANN.WEIZMANN.AC.IL> on Dec 23, 97

6. Aunt Helen Rose's Gumbo (Vegetarian)

tag: vegetarian

Yield: 4 Servings

Ingredients

Directions

Prepare a large, nonstick pan with olive oil spray and heat on medium-high heat. Add okra, onion, bell peppers, celery, and garlic. Saute 5 minutes. Remove vegetables to a bowl.

ROUX* - Add oil to saucepan and stir in flour. Saute 3 minutes, until flour turns a cocoa color. *For a roux with no fat, omit the oil and brown the flour in a dry pan, over medium heat, stirring constantly. Without oil, flour will burn.

Add the 4 cups water little by little, stirring constantly until smooth. Bring to a simmer, add thyme and cayenne. Add tomatoes breaking them up with a spoon. Return vegetables to the pan and simmer 5 minutes. Add corn and lima beans. Continue to simmer 5 minutes. Turn off heat, add Worcestershire sauce, file powder and salt and pepper to taste, and let stand. Serve gumbo with Worcestershire sauce and hot pepper sauce at the table as desired. Serve with hot cooked rice.

To make RICE: Bring a large pot of water with 2 to quarts of water to boil. Add rice and boil, uncovered, about 10 minutes. Test a grain. Rice should be cooked through, but not soft. Drain rice in a colander. Run hot water through rice and stir with a fork. Add salt and pepper to taste.

(C) Recipe from "Vegetarian Dinner in Minutes," by Linda Gassenheimer (Chronicle Books).

>edited by Pat Hanneman (Kitpath) 98-Feb for (C) Eat-LF Mailing List Archive.

*FILE : powdered sassafras leaves, most commonly used to flavor and thicken gumbo.

Recipe by: Vegetarian Dinner in Minutes by Linda Gassenheimer

Posted to EAT-LF Digest by KitPATh <phannema[at]wizard.ucr.edu> on Feb 18, 1998

7. Eggplant Pilaf (Vegan)

tag: vegetarian

Yield: 2 Servings

Ingredients

Directions

1~ Remove end from eggplants. Cut eggplant (leaving the skin on) into neat sticks, and then into 1/2 inch dice.

2~ Heat oil in a large frying pan. Add onion and saute for 1 minute. Add the diced eggplant. Cook over a high heat, stirring frequently, for about 4 minutes, until just tender . Add oil if needed.

3~Stir in the bulgur, mixing well. Then add the vegetable bouillon. Bring to a boil. Then lower the heat, and simmer for 10 minutes or until all the liquid has evaporated. Season to taste.

4~ Add the toasted pine nuts, and stir gently. Add the mint.

5~Serve on individual plates, garnish each portion with citrus wedges and fresh mint.

recipe from Matthew Drennan and Annie Nichols (1997) Vegetarian Entertaining. >Edited by Pat Hanneman (oil was reduced from 6 to 1 tablespoon) PER SERVING: 566 CALs, 15G fat

TIP: To taste more of the eggplant and less of the bouillon - soak the bulgur in water for about 1 hour or more. Drain if needed. Omit the bouillon. Add a little water in step 4 only as needed.

Recipe by: Vegetarian Entertaining by Drennan and Nichols

Posted to MC-Recipe Digest by KitPATh <phannema[at]wizard.ucr.edu> on Mar 16, 1998

8. Garlic Soup

tag: vegetarian

Yield: 6 Servings

Ingredients

Directions

Bring water to a boil. Add vegetables, garlic & spices. Cook over medium heat for 20 to 30 minutes. Puree & serve.

"Vegetarian Times Cookbook"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

9. Fat-Free Potato Salad

tag: vegetarian

Yield: 8 Servings

Ingredients

Directions

Date: Mon, 06 May 96 09:00:00 EDT

From: Karen Brown <karenb[at]po3.net.cho.ge.com> I was determined over the weekend to make a ff potato salad for a barbeque I was having. I tried various combinations of ff mayo with cider vinegar, pickle relish, sugar, etc.--most were edible but not wonderful (someone had suggested a FF Miracle Whip combination, but stores in my area only sell the stuff in giant tubs). So I decided to try a variation on a recipe I found in a McDougall cookbook. Here's what I used:

Boil potatoes until tender, drain, and cool. Cut into fourths and mix with remaining ingredients. Chill for several hours.

Sorry for the "large bowlful" measurement--I'm notoriously bad at remembering exact weights. I won't repost the directions for roasting red peppers, since that's been discussed here recently (e-mail me privately if you don't have that info.).

I've lost 67 lbs. so far by eating vlf vegetarian (still 30 lbs. to go...). When I ate a SAD diet, I was tired a lot, got sore throats almost daily, and had intestinal problems--all of these problems miraculously disappear when I'm eating well. Eating this way has genuinely changed my life, and I credit this list for helping me adjust when I was first starting out.

FATFREE DIGEST V96 #126

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

10. Farfelle with Carrot, Sage and Scallion

tag: vegetarian

Yield: 3 Servings

Ingredients

Directions

Cook pasta in boiling water according to package directions. Meanwhle, heat a large skillet over medium-high heat. Add oil and 1 1/3 T butter. When oil and butter are hot and sizzling, add carrots and saute until soft and golden, about 7 minutes. Add scallions and sage leaves to carrots. Continue to saute until sage begins to crisp and scallions are brown, about 7 minutes. Reduce heat and cover to keep warm and add salt and pepper to taste.

When pasta has been cooked al dente, drain and return to cooking pot. Add lemon juice and remaining 1/2 to 1 1/2 tablespoons butter (amount depends on personal preference). Toss lightly.

Divide pasta evenly among 3 serving bowls and top each serving with vegetable mixture. Sprinkle with cheese if desired.

Recipe was first place winner in Vegetarian Times recipe contest.

Per serving: 329 cal; 7 g prot; 9 g fat; 53 carb; 10 mg chol; 20 mg sod; 4 g fiber.

Source: Vegetarian Times, October 1993/MM by DEEANNE

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

11. Broccoli Dill Soup (Vegetarian)

tag: vegetarian

Yield: 4 Servings

Ingredients

Directions

From: "Anne.Cox" <20676AC[at]MSU.EDU> Date: Tue, 06 Feb 96 10:30 EST

This is really Lorna Sass's recipe from Recipes from an Ecological Kitchen, modified by a lazier cook.

Mix water and miso or broth mix in a pressure cooker, add frozen broccoli. Bring to a boil as you chop onions. Add onions and oatmeal, stir. Close pc when boiling, bring to high pressure for 3 minutes, bring pressure down (I prefer the cold water on the outside of the pot routine-don't run the water into the valve). Open the pot. Either puree part way with a wand blender or remove about half and puree. Stir in the dill. Without the pressure cooker, cook the broccoli until tender. The soup should be largely pureed with some boroccoli chunks, and the dill should be nice dark green flecks. Simple and yummy! Do taste the broth you make with the miso for your salt preference, the miso's I have had vary wildly.

FATFREE DIGEST V96 #37

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

12. Aluwala Roti

tag: vegetarian

Yield: 6 Roti

Ingredients

Directions

Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes. Boil potatoes, peel and mash. Add salt, onion, pepper and coriander. Mix well. Divide into 8 portions. Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter. Cook one at a time on a hot griddle over medium heat. Put about 1 or 2 tbsp ghee around the edge. Turn gently. Cook until sides turn golden brown in colour. Serve with yogurt. Vegetarian Kheema Roti: Instead of potato stuffing, used cooked and seasoned vegetarian minced meat (Anne's note: the preface lists "nutri nuggets"; I suspect that this is an Indian brand of TVP) for stuffing.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

13. Basic Free Green Salad

tag: vegetarian

Yield: 2 Servings

Ingredients

Directions

Food Exchanges per serving: FREE Source: Vegetarian Cooking for Diatetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal Master

14. Grilled Corn on the Cob with Chili Butter

tag: vegetarian

Yield: 4 Servings

Ingredients

Directions

Combine butter, garlic and chili powder in a small bowl. Mix well and set aside.

Soak unshucked corn in cool water for 15 minutes. Drain corn, then carefully pull back the husks without removing them on the stem end. Carefully remove the silks. Brush the chili butter onto each ear, then smooth husks back over the corn. You may tie kitchen string around the ears of corn to secure the husks, but it is not necessary. Prepare the grill.

When the fire is ready, grill the corn in one of two ways:

a) Wrap each ear in foil then put on the grill; close the cover and grill about 30 minutes, turning every 10 minutes or so.

b) Put the ears directly on the grill and cook 15 to 20 minutes, turning once. Watch carefully to make sure the husks do not catch fire.

Recipe by: Joe Famularo, The Joy of Healthy Grilling

Posted to MC-Recipe Digest by "vegetarian.guide[at]miningco.com" <vegetarian.guide[at]miningco.com> on May 16, 1998

15. Caribbean Yam Soup (Global Fitness Adventures)

tag: vegetarian

Yield: 4 Servings

Ingredients

Directions

Combine the ingredients in a blender or food processor and puree until smooth. Pour soup into large saucepan and warm over medium heat. Cook, stirring occasionally, until warmed through. Serve warm. Makes about 8 1/2-cup appetizer servings, 66 cals, 2g prot., 1g total fat, 15g carb, 566 mg sodium, 2g fiber.

>"Secrets from Spa Chefs," Jennifer Viegas for Vegetarian Times, January 1998.

REVIEW : This flavorful creamy sweet potato soup is made quickly in the microwave. Makes 4 1-cup side servings: per cup with the relish: 146CAL, 0.2G fat (0.8% cff); 60.0G carbs. Serving ideas: sauce for veggie burgers; soup and sandwich and slaw.

NOTES : Spa offerings include: Savory Lemon-Ginger-Garlic Tempeh in Oat Pita Pocket (no recipe provided). Recipe by: Spa Cooking: Vegetarian Times Jan98

Posted to Digest eat-lf.v097.n009 by KitPATh <phannema[at]wizard.ucr.edu> on Jan 10, 1998

16. Egg, Onion, Parsley, and Watercress Appetizer

tag: vegetarian

Yield: 1 Servings

Ingredients

Directions

Many of you talked about having egg and onion for shabbat. This was new to me but it reminded me of a wonderful recipe I have used from the incredible cookbook "Still Life with MenuCookbook" by Mollie Katzen. It is probably the most dog eared of all my vegetarian cookbooks. The recipe is dairy but it is also one of the dividends of a vegetarian Shabbat dinner. Method

1. Mince the parsley and watercress separately using the steel blade with the motor running steadily until each is find and feathery. Transfer to a medium-sized bowl.

2. Process the eggs and onions separately using the steel blade attachment, pulsing on and off until the eggs and oinions are each finely grated. Add them to the bowl.

3. Add remaining ingredients and fold everything together with a rubber spatula. Mold into a mound in an attractive serving dish, cover tightly with plastic wrap and chill at least several hours before serving. Serve with Challah. Posted to JEWISH-FOOD digest V96 #54

Date: Thu, 17 Oct 1996 21:05:04 -0400 (EDT)

From: Heather Chalmers <HCHALMER[at]flemingc.on.ca>

17. Any Vegetable Soup

tag: vegetarian

Yield: 8 Servings

Ingredients

Directions

Date: Fri, 22 Mar 1996 18:41:37 -0500

From: destowe[at]usa.pipeline.com (Donald E. Stowe (Don), Kalamazoo, MI) I'm new to this digest. The favorite around our house is Any Vegetable Soup, especially when I do the cooking. Here it is:

PLACE all the ingredients in a soup pot. Bring to a boil, cover and simmer until the vegatables are tender, about 20 minutes. Serve hot.

We used 2 cups of carrots, 2 cups of celery, 2 cups onions, 2 cups of potatoes, 2 or 3 cups of cabbage, 1 can of corn (2 cups). We used the liquid from the canned corn and the remainder water (about 9 cups of liquid). We used the oregeno one time and and the basil about five times. I prefer the basil.. We also used 1 teas. onion powder and 1/2 teas. garlic powder. We use a generous amount of black pepper to give the soup some zing.

Taken from the Vegetarian Times Complete Cookbook

FATFREE DIGEST V96 #81

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

18. Garlic Spinach

tag: vegetarian

Yield: 6 Servings

Ingredients

Directions

Source: Vegetarian Times, Dec. 1996

Recipes presented by Catherine Censor Shemo, managing editor of Vegetarian Times.

(Note: This dish, though not fried, represents the oil.)

In large nonstick skillet, heat oil over medium heat. Add garlic; saute 1 minuate. Increase heat to medium-high; add spinach. (If skillet is too small, add spinach in two batches; cooking down first batch before adding more.) Sprinkle vegetable broth powder and raisins over spinach if using. Saute until spinach wilts. Add a sprinkling of water to skillet if needed.

Serving tip: On serving plate, ring individual couscous timbales with spinach for an attactive presentation.

Per 1-cup serving: 54 cal; 3g protein; 3g fat; 6g carb; 0 chol; 75mg sod; 2 g fiber, vegan

Posted to JEWISH-FOOD digest V96 #86

Date: Mon, 25 Nov 1996 22:43:15 -0600 (CST)

From: "Natalie Frankel" <Natalie.Frankel[at]mixcom.com>

19. Dairy-Free Caesar Salad Dressing

tag: vegetarian

Yield: 14 Servings

Ingredients

Directions

Place the ingredients in a blender. Cover. Blend on high speed for 20 seconds, stropping once to s crap down the sides, using a rubber spatula. Taste and adjust the balance of seasonings. MAKES 1-3/4 cup.

IF YOU KNOW someone who avoids dairy, make this dressing for them. Toss it with romaine leaves; garnish with dairy-free Parmesan. At the restaurant, they sometimes sprinkle the Caesar salads with minced sun-dried tomatoes. *Look for Nayonnaise at natural food stores. Some fat-free mayonnaise products are also dairy free.

*Recipe from CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING, by Claire Criscuolo. (1997: Dutton)

Nutritional information per serving (2Tbs): 16 Calories, 0.6 g protein, 2.9 g carbohydrate, 0.4 g fat, 0 mg cholesterol, 124 mg sodium (MC)

Recipe by: CLAIRE'S CLASSIC AMERICAN VEGETARIAN COOKING*

Posted to MC-Recipe Digest by KitPATh <phannema[at]wizard.ucr.edu> on Mar 17, 1998

20. Good and Simple Banana Bread

tag: vegetarian

Yield: 8 Servings

Ingredients

Directions

From: dbl[at]osfsun.osf.org

Date: Tue, 6 Aug 1996 10:18:46 -0500 This choice of banana breads was guided by what my pantry was missing, but it turned out OK. It's not FF but may be VLF; it's certainly VLAF (very little added fat). The recipe was adapted from the one in the American Vegetarian Cookbook.

Mash tofu with banana, sugar (or vegan equivalent; the original calls for FruitSource), and vanilla. Mix into the wet ingredients a mixture of baking powder, baking soda, salt, and whole-wheat bread flour. Mix in a poppy seeds and raisins. Bake at 350 for 45 minutes.

This made a loaf slightly smaller than the bread pan; the ingredients could be increased slightly to make a full loaf.

fatfree digest V96 #217

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

21. Cuban Black Bean and Rice Salad (Solomon)

tag: vegetarian

Yield: 6 Servings

Ingredients

Directions

In a large mixing bowl, combine the beans, rice, scallions, tomatoes, cucumber, and, if desired, jalapeno. Blend in the oil, lime juice, cilantro, and seasonings. Chill for 1 hour before serving.

TIP: For a slight twist, add 2 roasted, seeded, and chopped red bell peppers or try New Mexico chili peppers.

Recipe from THE GLOBAL VEGETARIAN, by Jay Solomon, 1995, Contemporary Books. MC editing by Pat Hanneman (Kitpath) < http://wizard.ucr.edu/~phannema > Mc-PER SERVING: 342 cals, 6gfat (15% cff); 18% cf-Protein.

Notes: The hot pepper of course is optional.

Recipe by: Global Vegetarian, Jay Solomom

Posted to MC-Recipe Digest by KitPATh <phannema[at]wizard.ucr.edu> on Mar 03, 1998

22. Andromeda Vegetarian Chili

tag: vegetarian

Yield: 2 Servings

Ingredients

Directions

Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors.

Makes about 1 qt.

Note: Heartline Meatless Meats can be found in some health food stores or ordered from: Lumen Food Corporation, 409 Scott St., Lake Charles, LA 70601.

This chili was the winner in the 4th Annual Lone Star Vegetarian Chili Cookoff, held in Dallas in October. It was the first place winner and People's Choice Award winner. It was entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in West Columbia, Texas.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

23. Bowl of Compassion Vegetarian Chili

tag: vegetarian

Yield: 6 Servings

Ingredients

Directions

Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It's even better the next day.

This was the Third Place Winner and Best of Show trophy winner at the 4th Annual Lone Star Vegetarian Chili Cookoff held in Dallas in October. It was submitted by the Animal Connection of Texas members Mitch and Debbie Thompson, Cam Reilly and Cheryl Witchgers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

24. Bulgar Wheat Pilaf

tag: vegetarian

Yield: 4 Servings

Ingredients

Directions

Date: Tue, 12 Mar 1996 10:30:36 -0400

From: jrg14[at]cornell.edu (Jan Gordon) Dean: We love bulgar wheat pilaf. It goes something like this, but changes according to what is in the refrigerator:

Sautee in small amount of broth or water the celery, mushrooms and onion. Add 2 cups vegetarian broth, bring to a boil. Add 1 1/4 cup bulgar wheat, return to a boil, cover and remove from heat. Let stand for about 30 minutes, or until liquid is absorbed. For variations, add some coked lentils or any frsh or frozen veggies you like.

FATFREE DIGEST V96 #71

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

25. 8 Vegetable Stew

tag: vegetarian

Yield: 4 Servings

Ingredients

Directions

Date: Tue, 5 Mar 1996 22:32:40 -0600 (CST)

From: "Natalie Frankel" <Natalie.Frankel[at]mixcom.com> Larry Mayer was asking for Passover suggestions. Here are some of my favorites from last year.

Adapted from the Passover Gourmet Cookbook

Cut onions, carrots, red peppers, celery, mushrooms and zucchini into bite-size pieces. Saute in veggie broth for 5 mins. until still slightly crunchy. Cut tomatoes into bite-size pieces and add the rest of the ingredients. Cover and cook for 20 minutes on simmer.

This is delicious served over roasted potatoes. Serve as a vegetarian main dish and vegetable side dish for others. This serves about 4 vegetarian entrees when served with other seder dishes. Increase or substitute vegetables as desired. (Note: This is my seder main dish.)

FATFREE DIGEST V96 #68

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

26. Eggless Mayonnaise (Vegetarian)

tag: vegetarian

Yield: 6 Servings

Ingredients

Directions

Put all the ingredients except the oil in a blender. Blend on the lowest speed.

Gradually-literally one drop at a time-add the oil until the mixture starts to thicken.

Continue blending until thickened and smooth. Transfer to a jar and store in the refrigerator. Makes 3/4 c. REVIEW: "This mayonnaise tastes so much like the real thing you'd swear it has cholesterol, but since it doesn't, feel free to spread it around!" >From Vegan-Vegetarian Node in Milan http://www.vegweb.com/food/misc/spreads/eggless-mayonnaise1.html

Recipe by Vegetarian site* Posted to MC-Recipe Digest by KitPATh <phannema[at]wizard.ucr.edu> on Feb 20, 1998

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