(1295) Fri 8 Jan 93 22:50 By: Lawrence London To: ALL Re: Vegetarian recipes (part 1) St: Local ------------------------------------------------------------------------ @MSGID: 1:151/502 0416cd09 @PID: FM 2.02 From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen) Subject: RECIPES: sandwich spreads Date: Tue, 5 Jan 1993 18:53:15 GMT Several people asked me to post recipes mentioned in my last posting about sandwich fillings, so here they are. Attributions, and my comments/modifications to the recipes, are as noted. Enjoy! --------------------------- Tofu Spread (vegan or lacto) --- my formula makes 1 med-large plastic container full (enough for 1-1.5 weeks' lunches for me) Ingredients: 1-1.5 blocks firm tofu, sliced in half and pressed to remove excess water a couple stalks celery 1-2 carrots a few scallions or small onion fresh parsley and/or dill, 1 handful or more soy sauce (any variant) to taste hot sauce to taste a pinch turmeric (for color, optional) 1 tsp (or more) prepared mustard, to taste 1-2 Tbs tofu mayonnaise (if lacto, can use nonfat yogurt) optional: green or black olives, other herbs, radishes, sweet red pepper, ground black pepper, pickles, etc. Wash & dry parsley and/or dill, and chop finely in food processor. Cut veggies into chunks small enough to fit in food processor and process until well-chopped (if you want it chunkier, stop earlier). Crumble pressed tofu into processor --- as much as will fit, leaving some room at top for expansion --- and add mustard, soy sauce, and enough mayo to moisten. Pulse processor several times to mix, then process until smooth. If too dry, add more mayo or, for less fat, a liquid like orange/lemon juice. Taste and add more of whatever you think necessary (this can be really bland without amendments). Pressing tofu: try to cut slices same depth, so pressure will be distributed evenly across them. Stack (from bottom): newspapers, 1-2 layers of paper towel, tofu slices (lay slices side by side, compact as possible), another layer of paper towel, a cutting board, and weights (I use jars of beans, CAREFULLY distributed across the board). Be careful here to balance jars, etc., I broke at least one unique ceramic canister this way! Leave for a few hrs (1/2 hr. minimum). NOTE: this is NOT a precise recipe, so play with it until you like the results. Hence the vague directions! Also, if you don't have a food processor, handchopping and mashing (with potato masher) will work, but results will be less homogenized (maybe better for some). If you add the turmeric, it will look more like (dare I say it?) egg salad. ---------------------------------------------- MEATLESS LOAF (orig. posted by Jean Reese, adapted from Veg. Times) ============ makes 1 loaf, approx. 6x10" (fits comfortably into a 9x13" pan with a couple inches margin around for sauce --- see below). VEGAN/OVO. 2 tbs. sunflower or other veg. oil 2 medium onions, chopped 4.5 oz. TVP granules 1 cup hot water or vegetable stock 1.5cups breadcrumbs 0.5 Tbs. mixed herbs (such as parsley, sage, rosemary and thyme) 1Tbs. freshly chopped parsley 2 cloves crushed garlic 1 egg, beaten (or egg replacer) 2 Tbs. soy sauce salt and pepper to taste Sauce: 2 16 oz. cans of chopped tomatoes 1 6 oz. can tomato paste salt and pepper to taste Preheat oven to 350 degrees. In a large saucepan, heat oil and saute onions until lightly browned. Add the TVP mince, stir and cook for two minutes. Pour the hot water or stock over the saute and simmer for four minutes. In a separate bowl, mix the breadcrumbs, herbs and garlic together with one cup cold water. Stir in the egg and leave to one side for ten minutes. Combine the cooked TVP mince with the breadcrumbs mixture, then add the soy sauce. Stir well and season to taste. Using your hands, shape the mixture into an oval mound and place it in the center of a large baking dish, leaving plenty of space all around for the tomato sauce to run. Heat the tomatoes, tomato paste and seasoning in a small saucepan, and pour over the loaf, then bake for one hour. Serves 6. JTK's notes: I usually add more herbs & chopped garlic, and saute chopped vegetables like celery, carrots, and/or mushrooms after onions are done but before adding TVP. Hot sauce is a good addition, too, or other flavored sauce like veg. Worcestershire. The egg replacer works fine --- not sure if it's even necessary. Also, I make the tomato sauce differently (sometimes I use canned/jar or homemade frozen sauce, and I prefer canned whole tomatoes, pureed, to prechopped ones), but it doesn't matter much. I make breadcrumbs from whatever bread is available, preferably wholewheat (lightly toasted for dryness) --- doesn't matter much either. Cracker crumbs would probably do as well, if you don't have bread around or a food processor/blender. I've made 1.5x recipe into a single loaf OK, but larger wouldn't work (would have to make separate loaves, if larger quantities are desired) --------------------------------------------------------------------- SPICY TOFU PATE (vegan) --- from the net, don't know authorship (sorry). 1 lb. tofu (fresh) 1/4 c. whole wheat flour 1/4 c. cornmeal 1/2 c. wheat germ 1/4 c. veg. oil 2 Tbsp. soy sauce 1 tsp. molasses 1/2 tsp. ground fennel 1 clove garlic or 2 tsp. garlic powder 1/4 tsp savory 1/4 tsp powdered sage 1/2 tsp allspice 2 tsp oregano 2-3 tsp. Dijon mustard (or any prepared mustard) Mash tofu in a large bowl. Add remaining ingredients, mix well with fork or by hand. Pack into small oiled casserole dish; cover with two or three paper towels. Steam 25 to 35 minutes on a rack inside a covered pot with water on stove or in a pan of water in the oven at 375 degrees. Top will brown slightly. Cool before removing from dish. Steaming blends flavors. Stores up to two weeks in fridge. Makes 2.5 cups. JTK's notes: I accidently used wheat bran instead of germ, and it still worked (kind of dry, though). I made this in a 2-qt. porcelain souffle dish, which it filled approx. 2/3. I didn't have savory so I substituted fresh thyme. As usual, I added more garlic & hot sauce. Mash tofu very well, or you will have lots of tofu lumps --- I think I might try blending this in the food processor next time, to avoid this problem. This was enough for maybe 4 days of lunches for me (pate on 4-5 Wasa breads/rice cakes per day). From: mad4@ellis.uchicago.edu (Bill Maddex) Subject: VEGAN: Bill's NYE Dinner, the recipes, part 3 Date: Wed, 6 Jan 1993 00:52:57 GMT N.Y.Cima Roll (from Friendly Foods, serves 4) 1 1/2 lb firm tofu 1T oil 3T arrowroot 1t salt 1/4t white pepper 1T agar flakes 1t dried marjoram 1t dried thyme 1T minced garlic 1/2t black pepper 2 1/2C cima mix (see below) Rinse tofu and pat dry. Cube and purre in food processor w/all ingredients except cima mix. Shape the cima mix into a 12" by 3" roll. Sread the tofu puree on a 12" by 28" piece of plastic wrap and roll around the cima log. Smooth out the seam. Steam 30 minutes, let cool 10 minutes, slice and serve. Note: you MUST have a steamer wide enough to support the entire roll from underneath! If you don't, it will slip and come unrolled. It'll still get cooked, but rather than a pretty, colorful roll to slice you'll have a serious mess. This shouldn't be a problem, but for a broke person cooking for nine @someone else's apartment, these harware problems have a nasty way of only becoming apparently an hour before mealtime. (sigh) Cima mix (makes 4 1/2C Bro Ron suggests using the extra for 'meatballs' or something. Far be it from me to argue w/my hero, but remember to use a big enough skillet.) 1/2C finely chopped onions 2T olive oil 1C whole wheat bread crumbs 1/4 lb ground seitan 1/4 lb fine soy grits 1/4 lb hand crushed frim tofu 1/3 C nutritional yeast 2t dried marjoram 2t dried thyme 2t salt 1 1/2C water 1C chopped spinach, tightly packed 1/4C chopped roasted red pepper 1/2C pistachios 1C green peas 1T agar flakes 1/2C gluten flour 2T liquid lecithin Saute onions in oil until translucent. Remove from heat. Add bread crumbs, tofu, seitan, soy grits, nut yeast, water and seasoning. Mix until evenly dispersed. Add vegs and nuts. In a separate bowl, mix agar and gluten flour. Heat lecithin and stir into veg mixture, then stir in flour/agar mixture. Garbanzo Parsnip Gnocchi (also from Friendly Foods, serves 4) 1 1/5T olive oil 2C coarsely chopped parsnips 3/4C finely diced onions 1T minced garlic 1/2C garbanzo flour 1/4C gluten flour 2t nut yeast 1t salt 1/4t white pepper peanut oil for frying Saute vegs in oil until onions are translucent and parsnips are soft. Process until a smooth paste is formed. Add all remaining ingredients except peanut oil and blend until well mixed. Heat oil in a 3" deep skillet to 375. Fill the bowl of a tablespoon w/batter and use a second spoon to scoop it into the oil. It may help to oil the spoon, but I haven't had any problems. Don't fry more than four at a time because they get done in less than a minute and if you leave them longer they'll burn and the fat content will skyrocket. Drain and serve. For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine. Figger it out for yourself. If you can't make your own tomato sauce you've already read too far;-) Bill's 'oops the pasta's in my car and Rob has my car' Rice pilaf: 3C brown basmati rice 6 cloves garlic pinch oregano pinch ground cloves 1T dried parsely pinch dried basil 1t olive oil 7C water Saute garlic and herbs in oil until fragrant. Stir in rice and saute about 4 minutes, until you smell the rice beginning to cook. Add water, bring to a boil. Stir once, cover and reduce heat to low. Cook about forty minutes, turn of heat and let set ten minutes. Fluff w/forks and serve. Zucchini w/toasted almonds (adapted from Yamuna's Table, serves 6) 4 medium zucchini (~1 1/2lbs) 1/2T olive oil 1/2T pressed garlic salt to taste 1/2T lemon juice 3T sliced almonds, pan toasted until golden Slice zucchini lengthwise into 1/4" slices. Stack and cut into 1" squares. Steam until just tender, 2-3 minutes, then saute in oil on med high another half minute or so. Stir in garlic, remove from heat, finish w/lemon juice, stir in almonds and serve. --- * Origin: EARTH*Net - Host:SUSTAINABLE AGRICULTURE Echo (1:151/502)