Guest guest Posted August 14, 2002 Report Share Posted August 14, 2002 Apple Cobbler Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Apple Mixture: 6 cups chopped apples -- (peeling is optional) 3 tablespoons lemon juice 1/2 cup raw or brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Cobbler: 1 cup unbleached white flour 3/4 cup oat flour -- (grind oats in a blender) 1/4 teaspoon salt 1 1/2 teaspoons baking powder ----------------- 2 1/2 tablespoons flaxseeds 2/3 cup warm water 1/2 cup liquid sweetener 1/2 teaspoon vanilla 1/3 cup soymilk Try this a la mode with a scoop of vanilla nondairy frozen dessert. Preheat the oven to 375F. Mix the apples, lemon juice, sugar, cinnamon, and nutmeg together in a medium mixing bowl, and pour into a deep, lightly oiled 2-quart baking dish. In the same bowl that you mixed the apples in, combine the flour, blended oats, salt, and baking powder. Combine the flaxseeds, water, sweetener, vanilla, and soymilk together in a blender until smooth; add to the dry ingredients. Stir together until all the dry ingredients are absorbed. Pour over the top of the apples, and spread evenly around to the edges. Bake for 40 Per serving: Calories 260, Protein 5 g, Fat 2 g, Carbohydrates 53 g, Fiber 7 g Source: " http://www.fatfree.com/recipes/casseroles/balsamic-casserole-stuffed- ushrooms " Mother Earth's Herb Dressing Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1/2 cup flax oil 5 tablespoons brown rice vinegar 3 cloves garlic -- (3 to 4) finely chopped 4 tablespoons finely chopped fresh basil 1/4 teaspoon Spike seasoning 1 teaspoon lemon juice Dash soy sauce Tarragon, parsley, and rosemary -- to taste This delicious basic dressing will become a favorite you'll want to have on hand for all your salad greens. Mix all the above ingredients together in a blender. Keep stored in the refrigerator. Per tablespoon: Calories 90, Protein 0 g, Fat 10 g, Carbohydrates 0 g, Fiber 0 g Source: " Flax The Super Food (ISBN 1-57067-099-4) " Copyright: " 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown " Yield: " 2 cups " Unmeat Loaf Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups textured soy protein granules 1/2 cup ground flaxseeds 2 cups boiling water --------------------- 1 medium onion -- chopped (3/4 cup) 1/2 cup whole wheat flour 2 tablespoons tamari 1 tablespoon spicy mustard 2 teaspoons basil 2 teaspoons garlic powder 1/2 teaspoon salt In a medium mixing bowl, combine the textured soy protein, flaxseeds, and boiling water, and let rest for 10 minutes. Preheat the oven to 350F. Add the rest of the ingredients to the textured soy protein. Mix well with a spoon or your hands. Press into a lightly oiled bread pan, and bake for 45 minutes. Let cool for 10 minutes before inverting to remove from the pan. Slice and serve with mushroom gravy or salsa. Per serving: Calories 176, Protein 17 g, Fat 7 g, Carbohydrates 19 g, Fiber 6 g Source: " Flax The Super Food (ISBN 1-57067-099-4) " Copyright: " 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown " Tahini Miso Dressing Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic 3 tablespoons rice vinegar 2 tablespoons barley miso 2 tablespoons soy sauce 2 tablespoons tahini 2 tablespoons flax oil As simple as this dressing is to prepare, the flavors are complex and inviting. It makes a rich and hearty topping for steamed vegetables as well as salad greens. Combine all the ingredients in a blender until smooth. Add a little water if it seems too thick. Per tablespoon: Calories 32, Protein 1 g, Fat 2 g, Carbohydrates 1 g, Fiber 0 g Source: " Flax The Super Food (ISBN 1-57067-099-4) " Copyright: " 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown " Yield: " 1 cup " and..i just couldn't resist BK's Veggie Burgers Recipe By :Burger King Inc, Miami, FL Serving Size : 6 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 3/4 cup fresh corn kernels or frozen -- thawed 6 mushrooms -- finely chopped 2 scallions -- finely chopped 1/2 red bell pepper -- finely chopped 1 clove garlic -- finely chopped 1 teaspoon cumin 1 dash cayenne pepper 1/2 cup chopped fresh spinach 1 carrot -- peeled and grated 1 small potato -- peeled and grated 1/4 cup silken tofu -- blended until smooth and fluid salt and pepper -- to taste 1/2 cup fresh bread crumbs In a large skillet, heat 1 tablespoon of oil over medium-high heat. Stir in the corn, mushrooms, scallions, and bell pepper. Cook for 3 to 4 minutes. Add the garlic, cumin, and cayenne and cook for 30 seconds. Remove from heat and stir in the spinach. Add the carrot and potato and stir to combine. Add the tofu and season with salt and pepper. Stir in enough bread crumbs so that the mixture holds together. Shape the mixture into 6 burgers and place on a plate. Chill for 1 hour. Heat 2 tablespoons olive oil in a nonstick skillet and cook the veggie burgers until golden on each side. Source: " PETA EATS: Restaurant Reviews " Vegetarian's Paradise Black Bean Sauce Recipe By :Vegetarian's Paradise 2 NYC Serving Size : 0 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon cooking oil 1/2 teaspoon minced ginger 1/2 teaspoon minced garlic 1/2 teaspoon soy sauce 1 tablespoon black bean sauce 1/3 cup water 1 teaspoon cooking sherry 1 teaspoon corn starch water Glaze wok with vegetable oil. Add garlic and ginger until brown. Then add the rest of the sauce ingredients. Cook for 1 minute. Source: " PETA EATS: Restaurant Reviews " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 5g Fat (74.9% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 362mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat. NOTES : Suggested use: see Vegetarian's Paradise Stuffed Zucchini Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian's Paradise Stuffed Zucchini Recipe By :Vegetarian's Paradise 2 NYC Serving Size : 0 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large zucchini STUFFING: 1 teaspoon vegetable oil 1/2 teaspoon minced garlic 1/2 teaspoon minced ginger 1/3 cup textured soy protein 1/8 cup minced vegetarian ham 1/8 cup minced shitake mushroom 1/8 cup minced water chestnut 1/8 cup finely chopped snow peas 1/8 cup finely chopped carrots salt and pepper black bean sauce (see recipe) MAKE ZUCCHINI RINGS: Slice the zucchini into 1-inch thick rounds. Core. Blanch; drain; arrange on a serving plate. STUFFING: On a medium heated wok add vegetable oil, minced garlic, and ginger until lightly brown. Add the remaining ingredients; stir-fry for about two minutes. Add salt and pepper to taste. Spoon stuffing into the middle of cored zucchini. MAKE SAUCE (see separate recipe). Pour sauce over stuffed zucchini, then serve. Source: " PETA EATS: Restaurant Reviews " S(Photo): " http://www.peta.org/liv/eats/indexNOV.html Vegetarian Sunshine Orange, Onion & Avocado Salad Recipe By : Serving Size : 4 Preparation Time :0:15 Categories : Fruits Salads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head Romaine lettuce -- chopped 2 cups arugula 3 navel oranges 1 Vidalia onion fresh parsley -- chopped --- Dressing: ----- 4 tablespoons olive oil 1 1/2 tablespoons red wine vinegar 1 tablespoon fresh orange juice black pepper 1 avocados -- sliced For salad base, wash, dry and tear into bite-sized pieces the romaine and arugula or watercress. Place a portion on each of 4 serving plates and place in refrigerator while preparing dressing. Peel the oranges and remove as much of the white pith as possible. Slice into thin slices, then into half. Place orange slices into bowl. Slice onions very thin then place in bowl with oranges. Add the parsley and gently toss to combine. Slice the avocado but do not toss with onions and oranges. Arrange the oranges, onions and sliced avocado on plates in a decorative design. DRESSING: In small bowl, combine the olive oil, vinegar, orange juice and black pepper to taste. Whisk well. Pour dressing over salad and serve immediately. Better Than Bacon Recipe By :PETA Serving Size : 20 Preparation Time :0:00 Categories : Alternatives Breakfast {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup soy sauce 1 tablespoon nutritional yeast flakes 1 tablespoon maple syrup 1/2 tablespoon liquid smoke 1/2 pound extra-firm tofu Mix the soy sauce, yeast flakes, maple syrup, and liquid smoke together in a shallow container. With a cheese slicer, shave the tofu into very thin slices. Marinate the tofu in the soy sauce mixture for 1 day or more. To cook, heat a lightly oiled, heavy skillet or nonstick griddle over medium-high heat. When the pan is hot, fry the tofu slices until they are golden-brown and almost crispy on both sides, scraping underneath the slices as you turn them with a sturdy spatula. Turn several times during cooking, and cool in the pan (the " bacon " crisps up as it cools). This makes excellent " BLT " sandwiches and can be crumbled or diced and added to other dishes for a bacon-like flavor. Makes about 40 thin slices. Source: " Cooking with PETA " Yield: " 40 pieces " Quote Link to comment Share on other sites More sharing options...
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