Guest guest Posted May 11, 2002 Report Share Posted May 11, 2002 i'm attempting to make the pizza even as we speak! thank bacchus i found the bag of organic flour i bought a few months back hidden in the back of the cabinet cowering behind the old package of sucunat and some sort old old old dried mushrooms... if i don't get food poisoning, i'll let you know how its turns out! *skips outside to pick greens and such from garden* fraggle Recipe from iversoma Asparagus Ingredients: + at least 1 bunch organic asparagus + 2-4 organic blood oranges + 2-3 spoonfuls vegan mayonaise (optional) + 3-4 tablespoons fresh organic thyme, finely minced + 1 lemon wedge (for juicing) + sea or kosher salt + 1 potful boiling water + 1 ice water bath Directions: For the asparagus--Wash and trim the asparagus. Now you need to blanch the asparagus. To do this, add the juice of the lemon wedge, a teaspoon of salt, and 2-3 pinches of the thyme to the water, and bring to a boil. Throw in the asparagus, cooking for about 2 minutes, or until it is bright green--a very short time because otherwise it will get soggy. As soon as the asparagus is done, remove from the boiling water and directly into the ice water bath to stop the cooking process and give them a wonderful crunch. I put the asparagus in the fridge while I prepare the rest of the recipe so it gets thouroghly chilled. For the sauce--juice the blood oranges into a bowl. Add the rest of the thyme, and whisk together. If you would like a creamy sauce, now is the time that you would add the mayo. Carefully whisk the mayo in with the orange and thyme mixture until it is the desired consistency-- it shouldn't be too thick. Assembly--remove the asparagus from the fridge and drain all the water. Pour the orange sauce all over the asparagus, and let it sit for a couple minutes before serving so the citrus and other flavors can meld together. Serve asparagus on pretty plates with a sprig of fresh thyme and some orange peel curls. I like this dish because it is very simple and fresh, but looks fancy enough to really impress a guest! It's also really yummy For a knock-your-socks-off meal, serve with strawberries marinated in balsamic vinegar, and a baby greens salad with rosted walnuts, avacados, and rasberry vinegrette! Serves: 2-4 depending on how much asparagus is used Preparation time: 20 minutes ------------------------------- Recipe from Susanne Swisher, pookie Butternut Soup Ingredients: + 5 cups baked, peeled butternut squash + 1/2 cup slivered blanched almonds + 5 cups water + 2 tsp onion powder + 1/4 cup sucanat + 1/2 tsp cumin + 1 tsp ground coriander + 1/2 tsp cardamom + 1 tbsp vegan chicken flavored seasoning + 1/2 tsp salt, optional Directions: Combine almonds with 1/2 cup water in blender container. Process until extremely smooth. Add remaining water, onion powder, sucanat, cumin, coriander, cardamom and veg chicken flavor, process until smooth. Add squash, process until smooth. Bring to a boil while stirring, and add more veg chicken flavor or salt, if needed. Garnish with parsley flakes or a mint leaf. Serves: 8-10 Preparation time: 1 hour ------------------------------- Recipe from deepa.gupta Chaat Ingredients: + 1 sweet potato + 1 large potato + 1 can chickpeas (garbanzo beans) + 1 banana chopped + juice of three lemons + teaspoon of roasted and ground cumin + ground chilies to taste + salt to taste Directions: Chop sweet and regular potato in to cubes and boil until soft. Chop banana into thin slices. When potatoes are cooked, cool and mix all ingredients together. Improves after chilling for a few hours or overnight. Serves: 4 Preparation time: 30 mins ------------------------------- Recipe from Susanne Swisher, pookie Chickpea Ala King Ingredients: + 1 large onion, chopped fine + 1/2 green pepper, diced + 1/2 red pepper, diced + 1 c fresh mushrooms, sliced (4 oz can may be used) + 1 tsp tarragon + 1 c carrots, sliced and cooked until tender + 2 c frozen green peas + 2 15 oz cans garbanzo beans, or 2 c dry beans soaked overnight in 4 c water + 1/2 c toasted, slivered blanched almonds + Gravy: + 3 cups water, use the juice off the garbanzos plus water to equal 3 cups + 1/2 cup slivered blanched almonds + 3 tbsp sesame seeds + 3 tbsp vegan chicken flavor seasoning + 1/2 tsp garlic powder + 1 tbsp onion powder + 2 tbsp flour Directions: Saute the onion, peppers and mushrooms for 5 minutes, set aside. Place almonds, sesame seeds, veg chicken seasoning, garlic powder, onion powder, flour and water in blender. Blend several minutes until very smooth. Add to sauteed vegetables and bring to a boil over medium heat, stirring often. Let simmer for a few minutes until thickened. Add tarragon, cooked carrots, frozen peas and garbanzos. Heat through. Serve over brown rice, noodles or toast. Top with toasted almonds, if desired. There is a lot of chopping, dicing and blending involved in this recipe. Don't let it intimidate you! It is to die for! Serves: 6 Preparation time: 1 hour, but definately worth it! ------------------------------- Recipe from Maana Eggplant-Tomato-Spinach Pizza Ingredients: + pizza crust (your choice-pita bread also works) + 2-3 whole tomatoes (more or less depending on what you like) + 1 medium eggplant + about 4 cups loosely packed fresh chopped spinach + garlic (I use two cloves) + olive oil + balsamic vinegar + pinch of sugar + about 5 fresh shredded basil leaves + salt + about 1 cup vegan soy cheese + red pepper flakes, if desired Directions: 1. Slice tomatoes and place in roasting pan. Drizzle with olive oil and sprinkle with a bit of salt 2. Slice eggplant (about 1/8 thick) and place in separate pan. Drizzle with olive oil and sprinkle with salt. (You can use any other vegetables you like here) 3. Place both pans in bottom rack of a 400 degree oven until the vegetables are tender and the edges start to get dry, about 20 minutes 4. While the vegetables are roasting, heat a little olive oil in a wok or large skillet. Add the garlic and sauté until fragrant. 5. Add the spinach and about a tablespoon of balsamic vinegar, salt, and any other seasoning you may like. 6. sauté until the spinach is wilted but not completely soft, about 5 minutes. 7. Brush the pizza crust with olive oil and place the spinach mixture on top. Top with the roasted tomatoes and eggplant. Sprinkle with red pepper and soy cheese to taste. 8. Place in 450 degree oven for about 15 minutes or until hot. 9. Move the pizza to the top rack and broil until the crust is nice and crispy and the cheese browns. 10. Enjoy Note: This recipe begs for elaboration and substitutions. Try adding unsalted peanuts on the pizza right before baking, or using chard instead of spinach. Serves: 6-8 Preparation time: 20 minutes ------------------------------- Recipe from Christine - cb98 Green Pepper and Mushroom Pitas Ingredients: + 8 oz. package of sliced mushrooms + 1-2 green peppers + 1/4 cup chopped onion (or substitute onion powder) + a little veggie oil for frying + coriander + salt and pepper (to taste) + garlic powder + 2 pita pockets Directions: This is definitely quick and easy, I cook it all the time whenever I haven't time to cook anything more involved! 1. Chop up the pepper(s) into strips. Heat up a little oil in the frying pan, and start frying the peppers. After 2 or 3 minutes, add the mushrooms. 2. Once the mushrooms start cooking down, add the spices to taste. The coriander really makes the taste for this! Just a little garlic will do, and be careful not to add too much pepper (I have a tendency to do that). 3. When the peppers are about at the softness you like (I prefer mine very cooked, others prefer them still semi-raw), throw the pitas in the toaster - don't forget to open them up at the edge to let the steam out or you'll burn yourself! 4. Once they're toasted comes the hard part - getting the peppers and mushrooms into the pita! It's not that bad though. But the combination with the bread is extra good. More or less mushrooms can be used, and different types as well (not sure how different peppers would taste, I love my greens!). This is also good without the pita bread, as I eat it by itself sometimes when I don't have bread on hand. It's also good over pasta (as most veggies are!) Serves: 2 Preparation time: 15 ------------------------------- Recipe from björn Home-made Tahini Ingredients: + Sesame seeds + Vegetable oil Directions: OK, this is an easy one. Fry the sesame seeds in a pan, stirring until golden-brown. Put them into a mixer and let it go for some minutes, add some oil and you´ll get the best Tahini in this world because it´ll be your own home-made, WOW!!!(You could also add some salt if you like to). Serves: Your choise Preparation time: 10min Quote Link to comment Share on other sites More sharing options...
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