(1296) Fri 8 Jan 93 22:55 By: Lawrence London To: ALL Re: Vegetarian recipes (part2) St: Local ------------------------------------------------------------------------ @MSGID: 1:151/502 0416cd0a @PID: FM 2.02 From: svirsky@tti.com (Bill Svirsky) Subject: SUMMARY: Looking for a meatless cookbook Date: Sun, 3 Jan 1993 07:22:20 GMT _Fast Vegetarian Feasts_ by Martha Rose Shulman "The New Laurel's Kitchen" by Laurel Robertson The Moosewood cookbooks by Mollie Katzen "International Meatless Cookbook" by Jean Hewitt NEW "MOOSEWOOD COOKBOOK" by Mollie Katzen "The New Farm Vegetarian Cookbook" by Hagler "Cooking from an Italian Garden" "Quik Harvest" by Pat Baird? (microwave recipes) "The Wings of Life" by Julie Jordan The Savory Way, by Deborah Madison _The Vegetarian Epicure I_ & II "Instead of Chicken, Instead of Turkey: A poultryless "Poultry" Potpourri by Karen Davis "THE AMERICAN VEGETARIAN COOKBOOK" by Marilyn Diamond "THE GREENS COOKBOOK", by deborah madison "the complete vegetarian cuisine", by Rose Elliot "May All Be Fed" by John Robbins "Meatless Meals for Working People" by Vegetarian Resource Group "Simply Vegan" by Vegetarian Resource Group From: acs_bell@uwrf.edu (Jill Belscamper) Subject: VEGAN dill sauce Date: 6 Jan 93 00:40:29 GMT Vegan Dill Sauce to Die For --------------------------- I borrowed and modified this recipe from: The Art of Cooking for The Diabetic. 1 1/2 tablespoons margarine 2 tablespoons flour 1 teaspoon seasoned salt 1/8 teaspoon white pepper 1/2 cup hot water 1 teaspoon lemon juice 1 tablespoon minced fresh dill or 1 teaspoon dried dill weed Melt margarine; stir in flour, salt, and pepper and blend until smooth. Add hot water. Gradually stir to blend. Cook over low heat constantly stirring until thick and smooth. Remove from heat. Stir in lemon juice and dill weed. Blend well. Stir over low heat but do not allow to boil. ---------- Put the dill sauce over broccoli, peas, cauliflower, boiled onions or carrots. I had it on broccoli and it was really good. You can vary the amount of lemon juice depending on how sour you like it, but I'm sure it's not real great if you get too much. This would probably also be good if you added onions to the sauce. Jill Johnson From: rovel@eng.umd.edu (Amy L. Rovelstad) Subject: VEGAN: Vegetable and Tofu Stir Fry Date: Thu, 07 Jan 93 15:36:10 GMT This is my favorite tofu/vegetable stir fry - taken from the `Dinner Tonight' page of the Washington Post several years ago. It's very colorful, and I've served it to veg'n'tofu-hating omnivores with relative success. The marinade is terrific (IMHO). Ingredients: Marinade: 1 jalapeno chili, minced (opt <- they say, I *always* use it) 2 cloves garlic, minced 1 Tbs minced fresh ginger root 2 tsp seseme oil 1 Tbs rice wine vinegar (This can be tough to find, and it does make a difference. If you have to substitute, I suggest rice vinegar) 2 Tbs honey 2 Tbs tamari 3 Tbs fresh lemon juice Stir fry: 1 pound firm tofu 1 red or yellow bell pepper (I think red is better, and more attractive) 1 green bell pepper 1 jalapeno chili (opt) (*HA* - I often use 2) 1 medium zucchini 1 medium summer squash 1 large carrot (I use 1 *large* organic or 2 large grocery) 1 bunch scallions 2 or 3 Tbs peanut or other oil 1 Tbs arrowroot 2 - 3 Tbs seseme seeds, toasted lightly (I often omit these) Mix together the marinade, cut the tofu into 1/2" cubes, and marinate, stirring occasionally while you prepare the rest of the vegetables. Cut the peppers, zucchini, squash and carrots into matchstick slivers. Slice the scallions. Stir fry the peppers, carrots and scallions in 1 Tbs oil in a wok until crisply tender. Remove. Stir fry zucchini and squash in 1 Tbs oil until crisply tender. Remove. Strain and stir fry tofu for 2 minutes in 1 Tbs oil. Stir arrowroot into marinade. Add mixture to wok along with vegetables. Cook until all heated and mixture thickens. Sprinkle with seseme seeds and serve over rice. Amy From: tracy@telesoft.com (Tracy E. Childs @pulsar) Subject: Re: RECIPES: sandwich spreads Date: Thu, 7 Jan 1993 18:36:09 GMT Mock Chopped Liver 1 cup dried Lentils, cooked (boiled) until soft, drain. 1lb green beans, boiled or steamed until cooked, but not mushy 1/4 cup (or more) peanuts 1/2 cup chopped walnuts 2 cups diced onions, sauteed in oil until very soft and turning brown 2-3 cloves garlic (saute with the onions) 1/4 cup unsweetened (natural) peanut butter (like Laura Scudders, opt). salt & pepper to taste Spike seasoning (if you have it) Blend it all in the food processor until smooth. I do everything separately, then mix it all together because my food processor is not big enough to do it all at once. Serve as a sandwich spread, or on crackers. This recipe makes *a lot*. I think it freezes well, just stir well after it thaws, and make sure the lentils and green beans are well drained. Serve with crackers or make sandwiches with it. This recipe makes quite a lot of spread. ------------------------------- I got this recipe from the news paper. I made it for the first time this morning and I modified the recipe to (hopefully) make it a bit tastier. It was really good spread on my toasted bagel this morning. Gingered Tofu Peanut Spread 1/2 pound firm tofu, patted dry 1 T tamari (I put in around 1/2 more) 2/3 cup natural-style peanut butter 1 T lemon juice (I used 2) 1 1/2 t minced fresh ginger 1 garlic clove, minced (I used 3 med. sized) 2 T water Put tofu and tamari in blender or food processor and puree until a smooth, thick paste forms. Scrape into a med. bowl With a fork, vigorously beat in all of the remaining ingredients. Let sit 30 mins at room temp before serving. Keeps in fridge 3 days. Makes filling for 6 sandwiches. --- * Origin: EARTH*Net - Host:SUSTAINABLE AGRICULTURE Echo (1:151/502)