A Good Recipe Book

[Guest guest]

I use two books:

 

Vegetarian Planet & The Essential Vegetarian Cookbook

 

Here is a sample recipe from each.

 

Adapted from Vegetarian Planet

All American Pot Pie

 

1 tablespoon butter (vegan margarine)

8 cups total any combination of the following vegetables:

 

fresh corn kernals, 1/2 inch cubes of carrot, chopped red bell pepper,

chopped zucchini, spinach leaves (firmly packed), sliced onions, and 1/2

inch cubes of potato

 

1 large garlic clove

1 1/2 cups plus 3 tablespoons unbleached white flour

2 cups warmed milk (soy milk), or a bit more

1 pincg fresh or dried thyme

1 teaspoon salt

Fresh ground black pepper to taste

1/2 cup (1 stick) cold unsalted butter (vegan margarine), cut into 8 pieces

4 to 5 tablespoons ice water

 

 

1. Make the filling. In a 12 or 14 inch skillet (preferably nonstick)

heat the butter over medium heat. Add all the vegetables and saute them for

5 minutes stirring often. Add the garlic and saute for 5 minutes more.

Sprinkle the 3 tablespoons flour over the vegetables and stir the mixture

over the heat for 2 minutes. Add the warm soy milk slowly, stirring to avoid

clumps. Stir in the thyme. Bring the sauce to a simmer, and cook the

mixture, stirring until thickened. Cook vegetables until they become tender.

Add more milk if it becomes to thick. Add 1/2 teaspoon of salt and plenty of

fresh pepper. Transfer mixture to a 9 or 10 inch casserole or deep pie dish.

 

 

2. Use 1 1/2 cups flour, 1/2 teaspoon salt, the cold butter, and 4

tablespoons ice water to make the dough by hand or in a food processor. Form

the dough into a flattened ball and chill for at least 30 minutes.

 

 

3. Preheat oven to 400 degrees. Roll the dough into a circle slightly larger

in diameter than the dish. Place the dough over the casserole and pinch the

dough along the rim so that it clings to the rim of the dish. Cut four

1-inch long slits in the dough and place the pie in the oven. Bake it for

about 20 minutes or until the filling is bubbling and the crust golden.

 

 

 

 

Adapted fron The Essential Vegetarian Cookbook

Noodles with Vegetables and Herbs

 

Prep time: 20 minutes

Total Cooking time: 25 minutes

Serves: 4 - 6

 

1 oz. Butter

1 onion sliced

1 small red chili, seeded, cut into strips

1 celery stick, sliced

1 carrot, sliced diagonally

2 tomatoes, peeled

1 tablespoon taco seasoning mix (look at those ingredients!)

2 tablespoons tomato paste

1/2 cup red wine

1 bay leaf

1/2 cup vegatable stock

2 teaspoons chopped fresh basil

2 teaspoons chopped fresh parsley

12 oz thin fresh rice noodles

 

1 Heat butter and a little oil in a pan. Add onion, chilli, celery and

carrot; cook over medium heat 5 minutes. Cut tomatoes into thin wedges and

remove seeds. Add seasoning mix, tomatoes, paste, wine, bay leaf and stock

to pan; bring to boil. Reduce heat to low, simmer, covered, for 15 minutes,

stirring occasionally. Add the herbs to sauce and stir until combined.

2 Cook noodles in a large pan of boiling water until just tender, drain.

Toss with sauce and serve.

 

 

If you try either of these, please let me know how they turn out.

 

 

Christi

List Owner

www.geocities.com/Rainforest/Vines/8708/index.html

 

 

>Gloria Chang <gloria_hc

>

>

> A Good Receipe Book

>Fri, 11 Jun 1999 12:33:15 -0700 (PDT)

>

>Gloria Chang <gloria_hc

>

>

>Hi:

>

>I just join the list. I am now more into a vegetarian lover. However,

>it is still difficult to get rid of meet and fish occasionally even

>though I know it is not healthy. Is there any way to avoid it

>completely?

>

>GC Chang

>

>_______

>

>Get your free @ address at

>

>

>------

>ONElist members are using Shared Files in great ways!

>

>Are you? If not, see our homepage for details.

 

 

_____________

Get Free Email and Do More On The Web. Visit http://www.msn.com