gee..its been a few days since i overwhelmed ya'll with recipes...

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Baba Ghannouj (Eggplant Dip)

 

1 large round eggplant (aubergine)

2 or 3 cloves of garlic

60 milliliters (3 oz., 4 Tbsp ) tahini

60 milliliters (2 oz., 4 Tbsp ) lemon juice

salt, red pepper

olive oil

chopped parsley

slices of red bell pepper to garnish

 

Cook the eggplant in a hot oven or on a fork over the flame of a gas stove.

When it is well cooked through and the skin is blackened, douse with cold

water, peel and chop into small pieces. Mash two or three cloves of garlic to a

paste with about the same volume of salt. Add eggplant, mash to a smooth

consistency and blend the tahini and lemon juice to make the Arab version of

this dish; omit the tahini for the Turkish version. Serve in a bowl with little

olive oil on top and garnish with chopped parsley, red pepper slices and a

dusting of red pepper. Serves five.

 

Recipe from " Aramco World " magazine

http://www.sudairy.com/mer/recipes.html

 

 

 

Eggplant in Black Bean Sauce

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1/3 cup dried black beans

2 cups vegetable stock

1 Tablespoon malt vinegar

1 Tablespoon dry sherry

1 Tablespoon soy sauce

1 Tablespoon sugar

1 1/2 teaspoons cornstarch

1 red chili pepper -- seeded and chopped

1/2 inch fresh ginger -- chopped

2 whole eggplants

2 teaspoons salt

3 Tablespoons vegetable oil

2 cloves garlic -- sliced

4 green onions -- sliced diagonally

4 whole radishes -- shredded

 

Soak the beans overnight in plenty of cold water. Drain and place in a

saucepan. Cover with cold water, bring to a boil and boil rapidly uncovreed

for 10 minutes. Drain. Return the beans to the saucepan with the stock and

bring to a boil.

 

Blend together the vinegar, sherry, soy sauce, sugar, cornstarch, chili and

ginger in a small bowl. Add to the beans, then cover and simmer for 40

minutes or until the beans and tender and the sauce has thickened. Stir

occasionally.

 

Cut the eggplants into chunks and place in a colander. Sprinkle with the

salt and leave to drain for 30 minutes. Rinse well to remove the salt and

dry on paper towels.

 

Heat the oil in a wok. Add the eggplant and garlic. Stir fry for 3-4

minutes until the eggplant has started to brown.

 

Add the sauce to the eggplant with spring onions. Heat thoroughly and

garnish with radish shreds.

 

Description:

" Stir fried eggplant in a savory black bean and garlic sauce. "

 

 

Tasty Toona [sic] Salad

 

Recipe By :Animal Times 2001 Spring: Faux Fish

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 pound firm tofu -- frozen, thawed

1/4 small green bell pepper -- finely chopped

1 tablespoon minced red onion

1/2 cup vegan mayonnaise

2 tablespoons soy sauce

1 tablespoon lemon juice

1/2 teaspoon kelp or kombu powder -- double to taste

 

Squeeze the excess moisture out of the thawed tofu and crumble it into small

pieces. Combine with the bell pepper and onion.

 

Stir together the mayonnaise, soy sauce, lemon juice and kelp or kombu powder.

Add the mayonnaise mixture to the tofu and vegetables and mix well.

 

 

 

Maodou with Mustard Greens / Edamame

 

Recipe By :Olivia Wu, Chronicle Staff Writer

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 cups young mustard greens -- (tightly packed)

or turnip greens (including stems) -- see directions

2 teaspoons kosher salt

plus salt to taste

1/2 teaspoon sugar

1/2 teaspoon minced serrano or Thai chile (optional)

2 tablespoons canola oil

1 teaspoon chopped shallot

2 cups shelled edamame or maodou beans -- see directions

1/2 cup water

 

1. Rinse the greens well and dry (in the sun if possible). Whether frozen or

fresh, parboil the beans; shell. They will be cooked 3 to 5 more minutes in a

later step of this recipe.

 

2. At least 2 hours before cooking, salt the greens and set them aside in a

bowl. At the end of 1 hour, the salt should have drawn out beads of water from

the leaves. Using your hands, toss and knead the leaves. They should wilt

further. Roll up the leaves and stems and cut into 1/8- to 1/4-inch shreds. Let

stand for 1 hour. At the end of the second hour, squeeze out as much water as

possible. Add the sugar and optional chile.

 

3. Heat the oil in wok or saute pan until hot, add the shallot and cook,

stirring, until the aroma is released. Add the mustard greens. Stir-fry for a

minute or two. Add the beans and stir until well mixed with the greens. Add the

water, cover, and cook for 3 to 5 minutes. Stir again; the water should be

almost cooked off and the beans tender. Taste and add salt, if desired.

 

Serves 4 to 6

 

PER SERVING: 115 calories, 6 g protein, 7 g carbohydrate, 7 g fat (0 saturated),

0 cholesterol, 114 mg sodium, 3 g fiber.

 

SOY BEANS:

The green soybeans, when freshly picked and still in the pod, enjoy a short-

lived summer season. Its Japanese name, edamame, means " beans on the branch. "

Fresh soybeans are traditionally sold still attached to the plant branches to

heighten their delicate flavor and keep them fresher.

 

Somewhat similar in looks to a lima bean, but narrower and rounder, the immature

green soybean is referred to in Chinese as MAODOU -- literally, " fuzzy bean, "

named for the light, downy look and feel of the pod. Since the word mao means

fur or down in Mandarin, the name connotes a certain intimacy -- mao is often

used in addressing the baby of a family.

 

Description:

" green soy beans "

Source:

" San Francisco Chronicle 2002-08-21 "

 

 

Buffalo Wing Dings Seitan

 

Recipe By :PETA

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Celebrity

 

Amount Measure Ingredient -- Preparation Method

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

2 pounds seitan -- cut into strips

3 tablespoons ketchup

2 tablespoons soy sauce

2 teaspoons sugar

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper

Water

1 tablespoon cornstarch

 

In a 12-inch skillet over medium-high heat, brown the seitan on both sides. Add

the ketchup, soy sauce, sugar, ginger, crushed red pepper, and 3/4 cup water.

Heat to boiling, then reduce the heat, cover, and simmer for 5-10 minutes. In a

small bowl, mix together the cornstarch with 2 Tbsp. water, stirring until the

cornstarch is dissolved. Gradually stir the cornstarch mixture into the seitan

mixture and cook until the sauce boils and thickens slightly. Serve immediately.

Makes 6 to 8 servings.

 

 

Source:

" Cooking with PETA "

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

 

Per Serving (excluding unknown items): 242 Calories; 9g Fat (30.4% calories from

fat); 22g Protein; 23g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 331mg

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

0 Other Carbohydrates.

 

NOTES : Recipe from Buffalo Bills Coach, Marv Levy. Seitan or " wheat meat " —an

amazing ready-made food available in health food stores and some supermarkets—is

a tasty and low-fat stand-in for the " real thing. " Try it in everything from

Buffalo wings and " chicken " salads to sandwiches and stir-fries.

 

 

Butterbean, Butterbean Pate

 

Recipe By :PETA

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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

1 teaspoon olive oil

2 cloves garlic -- minced

1 cup minced onion

1/2 cup minced carrot

1/3 cup minced mushrooms

1/3 cup minced fresh parsley

1 1/2 cups cooked butterbeans

1 tablespoon nutritional yeast

1 teaspoon soy sauce

 

Heat the oil in a large skillet over medium-high heat. Saute' the garlic,

onion, carrot, mushrooms, and parsley until the onion is soft, but not browned

(about 5 minutes).

 

Place the beans, nutritional yeast, and soy sauce in a food processor, and puree

until the mixture is smooth. Stir in the sauteed vegetables.

 

Transfer the pate' to a decorative serving dish, and refrigerate for 1 hour.

 

For a smoother pate', add the sauteed vegetables to the bean mixture while in

the food processor, and blend.

 

Per serving: Calories 48, Protein 2 g, Fat 0 g, Carbohydrates 8 g, Calcium 15

mg, Fiber 2 g, Sodium 38 mg

 

Source:

" Cooking with PETA "

 

 

from robertson's some like it hot

recipe reprinted in a magazine

uses crumbles and tofu

 

 

* Exported from MasterCook *

 

Curried Savory Balls Robertson

 

Recipe By :Animal Times 1999 Spring: Sprouty Spice

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Celebrity

 

Amount Measure Ingredient -- Preparation Method

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

1 pound ground meat alternative

1 1/4 cups silken tofu

1/4 cup chopped peanuts

1/2 teaspoon minced fresh ginger

1 teaspoon minced fresh cilantro

Salt -- to taste

1/4 teaspoon cayenne

1 cup chopped onions

2 tablespoons vegetable oil

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

2 garlic cloves -- minced

1/4 teaspoon ground turmeric

1/4 teaspoon ground ginger

1/2 teaspoon ground coriander

1 large ripe tomato -- chopped

1 teaspoon chopped fresh parsley

 

To make the meat balls, in a large bowl combine the ground meat alternative, 1/4

cup of the tofu, the peanuts, fresh ginger, cilantro, salt, 1/8 tsp. of the

cayenne and 3/4 cup of the chopped onions. Shape into 1 1/2-inch balls. Heat 1

Tbsp. of the oil in a large skillet. Add the balls and brown on all sides, about

3 minutes. Remove from the skillet with a slotted spoon and drain on paper

towels.

 

To make the curry sauce, heat the remaining 1 Tbsp. oil in a skillet. Add the

remaining onions and brown lightly. Add the cinnamon, cardamom, garlic,

turmeric, ground ginger, coriander, remaining cayenne and salt, to taste and

saute 2 minutes. Add the tomato and simmer, stirring, for 2 minutes. Remove the

pan from the heat and whisk in the remaining tofu. Add enough water to make a

thick sauce. Carefully add the meat balls to the sauce and warm over low heat

without boiling. Garnish with the parsley.

 

Makes 8 servings.

 

 

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

 

Per Serving (excluding unknown items): 70 Calories; 6g Fat (70.0% calories from

fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg

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

 

NOTES : Recipe from Some Like It Hot: 200 Spicy Vegetarian Recipes From Around

the World by Robin Robertson (Plume, 1998).

 

 

 

Faux Fish Cakes

 

Recipe By :Animal Times 2001 Spring: Faux Fish

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 pound extra-firm tofu

2 cups cooked brown rice

1 small onion -- minced

6 tablespoons nutritional yeast flakes

2 tablespoons minced celery

2 tablespoons soy sauce -- (2-1/2)

1 tablespoon lemon juice

1 tablespoon sea salt

1/2 teaspoon dry mustard

1/2 teaspoon dill weed

1/4 teaspoon white pepper

Pinch celery seed

1/4 cup unbleached all-purpose flour

 

Mix the tofu, rice, onion, yeast and celery in a large bowl. Process the

remaining ingredients, except for the flour, in a food processor until well

blended. Add to the tofu mixture, along with the flour. Mix well. Form into

4-oz. patties and broil or pan fry for about 4 minutes on each side.

 

 

 

Lorenza's Grilled Bread

 

Recipe By :Mary Ann Esposito

Serving Size : 0 Preparation Time :0:00

Categories : Appetizers Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

2 cups extra-virgin olive oil

1/2 cup diced green bell pepper

1 teaspoon hot red pepper flakes

or 2 small dried hot red peppers -- slit

2 tablespoons juniper berries

6 slices Italian bread -- cut ½ inch thick

2 cloves garlic -- peeled (2 to 3)

 

Place the oil, bell peppers, hot pepper, and juniper berries in a jar, and shake

well. Let marinate in the refrigerator for at least 3 weeks. Bring to room

temperature before using.

 

Toast or grill the bread slices. Place on individual serving plates, and rub the

garlic over the slices. Drizzle about 2 tablespoon of the seasoned oil over each

slice and server immediately.

 

Description:

" sweet and hot peppers with juniper and garlic "

Source:

" Celebrations Italian Style "

 

 

Cherry Tomato, Leek and Rice Soup

 

Recipe By :Mary Ann Esposito

Serving Size : 4 Preparation Time :0:00

Categories : Soups {Posted}

 

Amount Measure Ingredient -- Preparation Method

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

1 pound leeks

1/4 cup water -- for leeks

2 pounds whole cherry tomatoes -- stemmed and washed

Fine sea salt to taste

1/2 cup long-grain rice

1 1/4 cups water -- for rice

 

Remove the dark green tops from the leeks. Trim the root end. Cut the leeks in

half lengthwise, wash them well to remove any dirt, and cut them into thin

slices. Put the leeks in a nonstick soup pot and add the water. Cook the leeks,

covered, over very low heat and stir them occasionally until they are very soft;

this will take about 20 minutes. Stir in the tomatoes and cook, covered, over

medium-low heat for 30 minutes.

 

Transfer the mixture to a food processor or blender (in batches if necessary)

and whirl or blend until smooth.

 

Pour the soup into a fine-mesh strainer set over a bowl. With a wooden spoon

stir the soup and press on the solids to extract the juices. When the remaining

pulp in the strainer is solid and dry looking, discard it.

 

Transfer the soup to the soup pot. Stir in salt to taste and set aside.

 

Meanwhile in a small saucepan combine the rice and the water and bring to a

boil. Lower the heat to simmer, cover the pot, and cook the rice until it has

absorbed all the water. Transfer the rice to the soup and stir it in. Reheat the

soup until hot and then serve.

 

Variation: Add fresh minced herbs such as parsley, basil, mint, or dill, to the

soup just before serving.

 

Did you know that the ancient Romans revered leeks (porri) for their health

benefits? It is said that the emperor Nero, who loved to sing, ate them every

day to improve the quality of his voice.

 

This recipe is from CIAO ITALIA - BRINGING ITALY HOME by Mary Ann Esposito,

published by St. Martin's Press in 2001.

 

Source:

" Ciao Italia: Bringing Italy Home 2001 "

Yield:

" 1 1/4 quarts "

 

 

RADISH AND POTATO SALAD

Makes 2 servings

 

8 ounces fingerling potatoes

Salt

2 tbsp. chopped Italian parsley

3 large, thinly sliced radishes

1 tsp. red or white wine vinegar

1 tsp. Dijon mustard

1 ½ tbsp. olive oil

1 tsp. small capers

Black pepper

 

Wash potatoes and place in pan with salted water to cover. Bring to boil,

reduce heat and cook until potatoes are fork-tender, 15 to 20 minutes. Drain

well. Cut into bite-size chunks. Place potatoes in salad bowl. Add parsley

and radishes.

Stir together vinegar, mustard and oil in cup. Pour over potato mixture and

toss well. Stir in capers. Season with pepper.

 

The Beacon Journal August 21, 2002