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Rosy Tangerine Scented Cabbage

 

Recipe By :Bev Bennett

Serving Size : 4 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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2 tangerines or oranges

1 tablespoon lemon juice

1 teaspoon olive oil

4 cups shredded red cabbage

1 large red onion -- cut into thin slivers (1 cup)

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon coarsely ground peppercorn blend

1 tablespoon minced cilantro

 

1. Finely shred 1/2 teaspoon peel from one of the tangerines; set peel aside.

Peel, seed, and section the tangerines over a bowl to catch the juice. Set

sections aside.

 

2. In large nonstick skillet combine 1 tablespoon of the tangerine juice, lemon

juice, and oil. Bring to boiling. Add cabbage and onion. Reduce heat. Cook,

covered, over medium heat for 3 to 5 minutes or until cabbage is _slightly_

wilted, but still crisp, stirring occasionally. Stir in sugar, salt, and

peppercorns. Stir in tangerine peel, sections, and the cilantro. Makes 4

side-dish servings.

 

Nutrition facts per serving: 72 cal., 1 g total fat (0 g sat. fat), 0 mg chol.,

300 mg sodium, 15 g carbo., 3 g fiber, and 2 g pro. Daily Values: 10% vit. A,

85% vit. C, 5% calcium, and 3% iron.

 

Source:

" Better Homes & Gardens 2001-10 "

 

Dry Roasted Soybean Snacks

 

Recipe By :Bev Bennett

Serving Size : 0 Preparation Time :0:00

Categories : Condiments {Posted}

 

Amount Measure Ingredient -- Preparation Method

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8 ounces dry roasted soy beans (2 cups)

THYME GARLIC SEASONING:

1 1/2 teaspoons dried thyme -- crushed

1/4 teaspoon garlic salt

1/8 teaspoon ground red pepper -- (1/8-1/4)

SWEET CHILI SEASONING:

2 teaspoons brown sugar

1 1/2 teaspoons chili powder

1/2 teaspoon garlic salt

SESAME GINGER SEASONINGS:

2 teaspoons toasted sesame oil

3/4 teaspoon ground ginger

1/2 teaspoon onion salt

INDIAN SEASONING:

1 1/2 teaspoons garam masala

1/4 teaspoon salt

1/8 teaspoon ground red pepper -- (1/8-1/4)

 

1. Preheat oven to 350F. Spread dry roasted soybeans in an even layer on a

baking sheet.

 

2. Sprinkle the beans with your choice of the following seasonings (pice

mixtures).

 

3. Bake for 5 minutes or until just heated through, shaking pan once. Remove

from oven. Cool.

 

Store for up to a week in an airtight container. Eat plain, toss in soups or

salads, add to hot baked potatoes, or mix with popcorn or other party mixes.

 

Nutrition facts per 2 tablespoon serving: 75 cal., 3 g fat (1 g sat. fat), 0 mg

chol., 27 mg sodium, 4 g carbo., 2 g fiber, 7 g pro. Daily Values: 1% vit. A, 0%

vit. C, 3% calcium, and 5% iron.

 

Source:

" Better Homes & Gardens 2000-04 "

Yield:

" 2 cups "

 

Delicious Raspberry Tofu Cheesecake

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 container vegan cream cheese (I prefer Tofutti)

1 Tbsp. lemon juice

about 12 oz. firm tofu (2/3 of a 15 oz.

package)

1 cup granulated white sugar

1 tsp. vanilla extract

1 container vegan raspberry yogurt (I prefer Wholesoy)

1/4 tsp. cinnamon

1/8 c. vanilla soymilk

vegan graham cracker crust

raspberry pie filling to top

fresh raspberries to garnish

 

Preheat oven to 400 degrees. Crumble tofu by hand and then put into a

blender along with all pie ingredients. Blend until completely smooth- this

will be relatively thick. Pour into pie crust and bake for 45 minutes to 1

hour or until a golden 'skin' has formed on the top. Remove from oven and

refrigerate several hours until cold. Top with a thin layer raspberry

filling and sprinkle fresh raspberries on top of that. Delicious!

 

Serves: 6-8

 

Preparation time: 15-20 min

 

 

Source:

" VU recipes 7-28-02 "

 

 

Banana Syrup

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 yellow bananas -- peeled and sliced, spots optional

3/4 c. fructose -- (3/4 to 1)

water

 

1.) In a medium bowl, mash about half a banana.

 

2.) Sprinkle with 1/4 cup fructose and leave at bottom of bowl.

 

3.) Add remaining bananas and 1/2 cup fructose over top.

 

4.) Stir for 2 minutes, until fructose and bananas form a thick syrup with

nice slices of bananas throughout.

 

5.) Add water and fructose to desired sweetness, flavor and consistency.

 

* Serve atop your favorite whole grain pancakes *

 

Serves: 6

 

Preparation time: 5 minutes

 

Gluten Roast

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups wheat gluten (or Vital Gluten)

2 cups water

1/2 cup peanut butter

1/4 cup soy sauce

1 tsp garlic powder

1 tsp onion powder

1 Tablespoon sesame oil

 

Mix water and wheat gluten and knead until well-blended. Cut into small

chunks. Mix remaining ingredients and add gluten chunks. Mix with your hands

until stringy and gooey- it does not have to be blended. Place mixture into

a greased loaf pan and bake at 350º F for 90 minutes. It can be broken apart

or sliced with a sharp knife and resembles meat.

 

Serves 6

 

 

 

Source:

" VU recipes 7-28-02 "

 

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Per Serving (excluding unknown items): 157 Calories; 13g Fat (71.4% calories

from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

789mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2

1/2 Fat.

 

Moussaka

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetable layer:

1 medium eggplant -- (1 1/4 to 1 1/2 pounds) unpeeled

2 small zucchini -- (about 1/2 pound)

Extra-virgin olive oil for brushing

Freshly ground black pepper

1 teaspoon dried thyme

seitan layer:

2 large portobello mushrooms

1/2 pound seitan

2 tablespoons extra-virgin olive oil

1 medium onion -- finely chopped (1 cup)

3 garlic cloves -- minced

1 1/2 teaspoons ground cumin

1/4 teaspoon ground cinnamon

8 canned plum tomatoes -- drained, or 2 large

tomatoes, peeled and seeded

Salt

1 teaspoon fresh lemon juice

mashed potato layer:

2 pounds russet potatoes -- (3 medium or 5 small)

2 teaspoons salt -- plus more to taste

2 tablespoons extra-virgin olive oil

1/2 cup unflavored soy milk

1/2 teaspoon fresh lemon juice

White pepper

breadcrumbs:

1 cup fresh breadcrumbs

1 garlic clove -- minced

1 teaspoon fresh thyme

2 tablespoons extra-virgin olive oil

bechamel:

1 tablespoon extra-virgin olive oil

4 teaspoons unbleached white flour

3/4 cup unflavored soy milk

1/4 teaspoon freshly ground nutmeg -- (about 20 swipes across a

grater)

Salt

Freshly ground black pepper

 

A deep 7 X 9-inch baking dish works perfectly for this casserole. I like to

have the casserole assembled before I make the bechamel, so the sauce can

come right off the heat and onto the casserole. Prepare the moussaka in

steps: while the eggplant is salting, and then when the vegetables are

cooking, you can begin to cook the potatoes and prepare the other

ingredients. Skins stay on the potatoes while cooking-to give them a fuller

taste-and are peeled off after

 

SALTING LEACHES OUT BITTERNESS FROM MATURE EGGPLANTS AND KEEPS THEM FROM

ABSORBING TOO MUCH OIL. (FRESHLY PICKED EGGPLANTS OR SLENDER ASIAN EGGPLANTS

DO NOT NEED SALTING.) CUT THE EGGPLANT, PLACE IT ON A BAKING SHEET, SPRINKLE

WITH SALT, AND SET IT ASIDE FOR 30 MINUTES. THEN USE A PAPER TOWEL TO BLOT

THE JUICES THAT COME TO THE SURFACE.

 

ALTERNATIVELY, YOU CAN SALT THE EGGPLANT SLICES, PLACE THEM IN A COLANDER

OVER A BOWL FOR 30 MINUTES, AND THEN QUICKLY RINSE AND BLOT THEM DRY WHEN

SEASONING THE EGGPLANT, USE A LIGHT TOUCH WITH THE SALT.

 

THE BEST BREADCRUMBS ARE MADE FROM BREAD (I LIKE TO USE SOURDOUGH) THAT IS A

BIT STALE. UNLESS THE CRUSTS ARE REALLY HARD, THEY DON'T NEED TO BE CUT

AWAY. SIMPLY PLACE THE BREAD IN A FOOD PROCESSOR FITTED WITH A METAL BLADE,

AND PROCESS INTO CRUMBS. IF YOU'RE USING FROZEN BREAD, TAKE IT OUT OF THE

FREEZER AND PLACE IT IN AN OVEN AT 250F. FOR A FEW MINUTES JUST TO

WARM IT THROUGH. THEN PROCESS INTO CRUMBS.

 

Make the vegetable layer:

Preheat the oven to 375 F. Slice the eggplant into 1/4-Inch rounds. (If your

eggplants are small, cut into slabs lengthwise.) Arrange in one layer on a

parch ment-covered baking sheet, sprinkle with salt, and leave for 30

minutes to draw out the moisture. Blot dry with a paper towel.

 

Cut the zucchini lengthwise into 1/4-inch slices. Spread in a single layer

on another parch ment-covered baking sheet, (You might need to use an extra

sheet for some of the eggplant and zucchini slices if your sheets are

small,) Brush the eggplant and zucchini with olive oil, salt, and pepper and

sprinkle the zucchini with 112 teaspoon of the dried thyme. Turn the

vegetable slices and repeat on the other side.

 

Bake for 20 minutes, or until the vegetables are softened. The eggplant will

brown and shrivel at the edges. Remove from the oven, stack separately on a

plate, and set aside.

 

Make the seitan layer:

Wipe any dirt off the mushrooms with a damp paper towel. Remove the stems.

Quarter the mushrooms and place in a food processor fitted with a metal

blade. Add the seltan and process until ground, scraping down the sides of

the food processor with a spatula once or twice.

 

Warm the oil in a medium skillet. Add the onions and cook over medium-low

heat for 10 minutes, or until softened.

 

Add the ground seitan-mushroom mixture to the skillet, raise the heat to

medium, and saute, stirring occasionally, for about 10 minutes, or until the

mushrooms have released their j uices and the pan is dry. Add the garlic,

cumin, cinnamon, and tomatoes and cook for another 15 minutes or so,

breaking up the tomatoes with a wooden spoon, until the mixture has dried

out considerably. Add salt to taste and the lemon juice, and stir to

combine, Set aside.

 

Make the mashed potato layer:

Place the unpeeled potatoes in a medium pot with the salt and cold water to

cover Bring to a boil and cook for 15 to 30 minutes, depending on the size

of the potatoes, until tender

 

Drain the potatoes and reserve the cooking liquid. Using a dish towel to

protect your hands, peel the hot potatoes, Return them to the pot and mash

them with a masher or a wooden spoon. Add the oil, soy milk, 1/4 cup of the

reserved cooking liquid, and the lemon juice and continue mashing, adding

more cooking liquid if necessary to make the potatoes fluffy. Season to

taste with salt and white pepper

 

Make the breadcrumbs:

In a small bowl, toss the breadcrumbs with the garlic, thyme, oil, and a

pinch of salt. StIr to combine thoroughly. Set aside,

 

Assemble the dish:

Preheat the oven to 350 F. In a deep 7 X 9-inch baking dish, layer the

casserole as follows. Start with a layer of half of the cooked eggplant and

top it with half of the seitan-mushroom mixture. Spread half of the mashed

potatoes evenly over the mushrooms, then add another layer of eggplant.

Arrange all of the zucchini slices over the eggplant, top with the remaining

seitan-mushroom mixture, and finally, top with the remaining mashed

potatoes. Set aside while you make the bechamel.

 

Make the bechamel:

Warm the oil in a small saucepan. Add the flour and, stirring constantly,

cook over low heat for 6 to 8 minutes, or until the roux darkens slightly.

Whisk in the soy milk, nutmeg, salt, and pepper. Continue to stir over low

heat for another 2 minutes or so, until the mixture is hot and lightly

thickened, but do not let it boil.

 

Pour the bechamel evenly over the casserole and sprinkle it with the

breadcrumbs. Bake for 30 minutes, until the bechamel is set and the

breadcrumbs are golden. Remove from the oven and let the moussaka sit for 5

minutes before cutting into serving portions.

 

Source:

" The Voluptuous Vegan - ISBN 0-609-80489-8 "

 

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Per Serving (excluding unknown items): 334 Calories; 17g Fat (43.3% calories

from fat); 7g Protein; 43g Carbohydrate; 7g Dietary Fiber; trace

Cholesterol; 768mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 2

Vegetable; 0 Fruit; 3 Fat.

Vegetarian Simple Iranian Salad

 

1 cucumber, peeled and chopped

1 medium tomato, chopped

1 small onion, chopped

1 tbsp. parsley, minced

1 tbsp. olive oil

juice of one lime

salt and pepper to taste

 

Mix together.

Chill before serving.

Makes 2 servings.