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PASTA SALAD WITH ARTICHOKE HEARTS & SPROUTS

 

2 cs. elbow macaroni

3/4 lb. marinated artichoke hearts

3/4 c. alfalfa sprouts

1 small green bell pepper, chopped

1 medium carrot, coarsely grated

1/2 c. sliced black olives

1/4 c. red wine vinegar

1/2 tsp. basil

1/2 tsp. savoury

salt & pepper

 

Cook pasta till al dente. Rinse with cool water. Drain & put in

mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta.

Add sprouts & then the rest of the ingredients. Mix well & allow

to stand for 2 hours at room temperature or in the fridge.

Makes 4 servings.

 

Pickled Onion Rings (Greek Style)

 

4 large red onions (about 6 ounces each) cut into 1/4 inch and

separate the slices into rings

3 cs. of boiling water

1 1/2 cs. red wine vinegar

4 tbsps. of sugar

2 tbsps. of salt

1 tsp. of freshly ground pepper

chopped italian parsley (flat leaf) for garnish

 

Place the onion rings in a bowl.

Combine the boiling water, vinegar, sugar, salt and pepper in a

bowl.

Pour over the onion rings.

Cover and set aside for 6 to 24 hours in a room temperature.

When ready remove the rings with a slotted spoon and sprinkle

with parsley to serve.

Makes 12 servings.

 

 

Spicy Kale & Chick-Pea Stew

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1 1/2 cups chickpeas -- dried

10 cups water

2 large onions -- chopped coarse

3 large garlic cloves -- minced

1/4 cup olive oil

2 green bell peppers -- chopped coarse

1 1/2 pounds kale -- stems removed, leave

2 cans plum tomatoes -- chopped, undrained

6 ounce tomato paste

2 1/2 tablespoon chile powder

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried hot red pepper flakes

1 teaspoon ground cumin

1 teaspoon sugar

1 bay leaf

steamed couscous or rice as an accompaniment

 

Chickpeas should be soaked overnight in enough water to cover them by 4

inches, drained, and rinsed. In a large saucepan simmer the chickpeas in the

water, covered partially, for 1 1/2 hours, or until they are tender. In a

heavy kettle cook the onions and the garlic in the oil over moderate heat,

stirring occasionally, until the vegetables are golden, add the bell

peppers, and cook the mixture, stirring, for 10 minutes. Add the chick-peas

with the cooking liquid, the kale, the tomatoes with the juice, the tomato

paste, the chili powder, the thyme, the oregano, the red pepper flakes, the

cumin, the sugar, and the bay leaf, bring the liquid to a boil, and simmer

the stew, stirring occasionally, for 1 hour. Discard the bay leaf, season

the stew with salt, and serve the stew on the couscous or rice.

Makes about 14 cups, serving 8 to 10

 

 

Vegetable Me'lange

 

1 medium red onion chopped

4 medium carrots sliced

1 celery stalk, sliced

1/2 c. corn

1/4 c. barley

5 cloves garlic, minced

2 tbsps. parsley, minced

5 cs. water

3 tsps. marjoram

1 c. peas

1/2 c. tomato paste

1 tbsp. soy sauce

1 c. spinach, chopped, packed

 

Place the onions, carrots celery, corn, barley, garlic, parsley and 3 cups

of the water in a large sauce pan.

Place the remaining 2 cups of water, the tomatoes and marjoram in a blender

and process on low to medium speed until smooth.

Add to the sauce pan.

Bring to a boil, then turn down heat, cover and simmer for 1 1/4 hours.

Add the peas, spinach, tomato paste and soy sauce, cover and simmer for 10

min. more.

If you are using very mature garden peas, add them 10 to15 minutes sooner.

Makes 6 to 8 servings.

 

Indonesian Coconut Rice

 

 

2 tablespoons safflower oil

1 large onion -- minced

4 garlic cloves -- minced

4 scallions -- minced

1 tablespoon grated fresh ginger

1 teaspoon ground turmeric

1 teaspoon red pepper flakes

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 teaspoon dry mustard

1 tablespoon sugar

4 cups cooked long-grain rice

1 cup unsweetened coconut meat -- (shredded)

Salt and freshly ground pepper

 

Heat the oil in a large skillet over medium-high heat. Add the onion and

garlic, cover, and cook until the onion is softened, about 5 minutes. Remove

cover, add the scallions, ginger, turmeric, hot red pepper flakes, cinnamon,

cloves, mustard, and sugar, and cook over medium-high heat, stirring

constantly, for 2 minutes until fragrant. Add the rice and stir to mix

evenly. Remove from heat and gently stir in the shredded coconut. Season, to

taste with salt and pepper, cover, and leave for 5 minutes before serving.

Serves about 6.

 

Source:

" Some Like It Hot "

Yield:

" 5 cups "

 

 

Vegetable Pancit

 

 

2 tablespoons safflower oil

1 small onion -- thinly sliced

2 garlic cloves -- minced

2 cups shredded green cabbage

1/2 cup shredded carrot

1/4 cup Vegetable Stock

2 tablespoons low sodium tamari soy sauce

8 ounces pancit noodles

or angel hair pasta, cooked

according to package directions

1/4 teaspoon freshly ground pepper

2 scallions -- minced

tamari (optional) -- for serving

 

Heat the oil in a large skillet or wok over medium-high heat. Add the onion,

garlic, cabbage, and carrot, and stir-fry for 2 minutes until slightly

softened. Add the stock and tamari, cover, and cook 2 minutes longer or until

tender. Remove the cover and add the cooked noodles, tossing well to combine.

Season with pepper and additional tamari, if desired. Transfer to a serving

platter and garnish with the minced scallions.

 

Source:

" Some Like It Hot "

 

 

 

Oatmeal Raisin Cookies

 

Ingredients:

 

 

1/2 cup whole wheat flour

3/4 cup unbleached flour

1/3 cup canola oil

2/3 cup maple sugar crystals (or any substitute for brown sugar)

1/4 cup water

1/3 cup applesauce

2 tsp. baking soda

6 tbs. soy milk

2 tsp. vanilla extract (for variety use 1 tsp. vanilla and 1 tsp. almond

extract)

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. all spice or pumpkin pie spice

2 cups rolled oats

1 cup raisins Directions: Preheat oven at 350. Sift together flours, spices,

and baking soda in medium bowl.

 

In a separate bowl beat together oil, applesauce, sugar, soy milk, vanilla

and almond extracts.

 

If you are going to use regular or plain rolled oats, you may need to sweeten

your mixture. I would add an extra tsp. of cinnamon, a half cup of turbinado

sugar, and a tsp. of salt.

 

Add liquid mixture to flour mixture. Then stir in oats and raisins. Spoon

into cookie sheets and bake at 350 for about 15 min. Time may vary depending

on oven. I find bottom rack works best. Let cool 5 min and enjoy.

 

Serves: About 20

 

Preparation time: 30 minutes

 

 

 

 

Ma'Loobeh

 

Ingredients:

 

 

3 sliced potatoes

2 tbs. olive oil

1 3/4 cup rice

3 1/2 cups vegan vegetable broth

2 tsp. salt

2 tsp. allspice

1 tsp. nutmeg

1/3 cup pine nuts

1 tbs. vegan margarine Directions: Heat oil in a skillet. Add the potatoes

and fry until golden. Set aside. Place the rice and all but 1/3 cup of the

broth, the margarine, and salt in a large pot. Bring to a boil. When the

water is about level with the rice, reduce heat, cover and let simmer for 13

minutes. Meanwhile, in another skillet fry the pine nuts in a little olive

oil stirring continually. When they start to become golden remove from pan

with a slotted spoon and put on paper towels. Next get the pan with the

potatoes in it and put the rice on top of it. Press it down firmly with a

spatula to fill the crevices. Sprinkle with the remaining broth. Flip onto a

platter and top with pine nuts. s.

 

Serves: 4

 

Preparation time: 30 minutes

 

 

 

Tom Kha Soup Ingredients:

12 oz tofu(silken works)

2 medium eggplants, optional

4 cups (14 fl oz) coconut milk

1 1/2 cups vegetable stock

3 - 4 stalks lemon grass, chopped

5 spicy chilis , chopped

6 slices of galanga root (similar to ginger)

6 tbs. Braggs (or soy sauce)

5 kaffir lime leaves

1 limes

1 tbs. peanut oil (optional)

4 tsp. Salt (optional)

2 sprigs of Cilantro (optional)

Directions: Eggplant & Tofu (optional ingredients) While oven is preheating,

half the eggplants long ways and sprinkle salt to remove the bitter taste.

After 30 minutes, peel the skins off the eggplant and then lightly wash off

the eggplant, removing the salt. Cut the eggplant up into 1/2 " to 1 " squares.

Do the same with the tofu. Lightly oil the bottom of a glass pan and place

the eggplant on the bottom and the tofu on the top. Lightly sprinkle the tofu

with Braggs or soy sauce. Place in preheated oven at 450 degrees. Allow

around 45 minutes for this to cook. You may need to stir it up and add more

braggs occasionally. You know when it is done when the tofu starts to brown.

In large sauce pan, place coconut milk, vegetable stock, galanga root pieces,

lemon grass and 4 chilis. Bring to boil while stirring occasionally. After

the mixture starts to boil, reduce heat to a simmer, allow to simmer for 20

minutes, stirring occasionally. After the mixture has been simmering for 20

minutes, strain the contents into another bowl. You are trying to get the

chilis, galanga root, and lemon grass out while retaining as much liquid as

possible. Return the liquid to the sauce pan. Add the optional eggplant and

tofu mixture. You may also want to add carrots, potatoes and any other

veggies that you like at this point. Bring back up to a boil. Stirring

occasionally. After the everything starts to boil, add 4 Table spoons of

Braggs or soy sauce (add as much you like), 5 Kaffir lime leaves, the

remaining chilis, and squeeze in the juice from the limes. Stir and reduce

heat to a simmer. Allow to simmer for 5 more minutes. Add fresh whole pealed

tomatoes and also fresh corn if you like. Serve in bowls garnished with

cilantro.

 

 

 

Spiced Red Lentil & Bulgur Pilaf Mix (high fiber)

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Beans & Legumes Mixes

Side Dishes Vegetarian

Rice & Grains

Amount Measure Ingredient -- Preparation Method

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3 tablespoons pine nuts

1/2 cup red lentils

1/2 cup bulgur

2 tablespoons chopped dried apricots

2 tablespoons currants

1 1/2 teaspoons olive oil

1 cinnamon stick

1 bay leaf

1 teaspoon dried mint

1/2 teaspoon salt -- optional

3/4 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon cayenne pepper--or more to taste

1/8 teaspoon freshly ground black pepper

1 1/4 ounces vegetable bouillon cube

2 1/2 cups water

 

In a small, dry, heavy skillet, stir pine nuts over low heat until golden, 2

to 3 minutes. Let cool.

In an airtight plastic bag, combine all ingredients except water. Seal bag.

 

In a medium saucepan, bring water to a boil. Stir in pilaf mix, cover and

cook over low heat until water is almost absorbed, about 10 minutes. Discard

cinnamon stick and bay leaf. Serve.

Makes about 1 1/2 cups dry mix and 3 cups cooked pilaf, for 2 servings.