recipes...only cuz i luv ya

[Guest guest]

a few..off beat..recipes..

ya..so, i've been slack for awhile...sue me..

no..don't..i have enough problems!

 

 

Cwikla

 

3 cs. beets, cooked or canned, sliced

1 tbsp. fresh horseradish, grated (or use about 4 tsps. prepared

horseradish)

8 cloves, whole (or use about 1/2 tsp. caraway seed)

2 cs. vinegar

1 tbsp. brown sugar

2 tsps. salt

 

Layer beets in a glass or earthenware bowl, sprinkling layers with

horseradish and cloves.

Boil vinegar with sugar and salt 2 minutes.

Pour over the beets.

Cover and refrigerate for 24 hours.

Makes 4 to 6 servings.

 

 

 

VEGETARIAN COCOA MOCK MINCE PIE

 

Mince pies are a long-standing Christmas tradition, but of course the

standard versions use mincemeat or suet.

 

1/4 cup dry, unsweetened cocoa

1 teaspoon instant coffee(freetrade and organic!)

1/4 cup natural granulated sugar or stevia

2 tablespoons molasses

1/2 cup dark raisins or currants

1/2 cup golden raisins

2 medium Granny Smith apples, peeled, cored, and finely chopped

3/4 cup fine fresh bread crumbs

1/4 cup finely chopped walnuts or pecans

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 teaspoon each: ground ginger and nutmeg

1 prepared pastry crust

 

Topping;

1 tablespoon nonhydrogenated vegan margarine

1/4 cup fine fresh bread crumbs

2 tablespoons natural granulated sugar

1/4 teaspoon cinnamon

Preheat the oven to 350 degrees.

 

Combine the first 4 ingredients in a large saucepan with 1/2 cup of water.

Bring to a simmer and stir until smoothly dissolved and combined.

Add the currants, raisins, and apples and simmer over low heat, covered, for

10 minutes.

Remove from the heat.

In a mixing bowl, combine the bread crumbs, nuts, vanilla, and spices.

Pour in the mixture from the saucepan and stir until thoroughly combined.

Pour into the pastry crust.

Melt the margarine in the same saucepan used previously.

Remove from the heat and stir in the bread crumbs, sugar, and cinnamon.

Sprinkle over the top of the pie.

Bake for 35 minutes, or until the crust is golden.

Let cool and serve just warm or at room temperature.

Makes 1 9-inch pie, 8 servings.

 

 

Algerian Loubia Bil Luz

 

1 lb. green beans, fresh

4 cs. water, salted

3 tbsps. peanut oil

1 garlic clove, mashed

1/2 tsp. ground cumin

1/4 tsp. paprika

1/4 tsp. ground cloves

1 tbsp. almonds, slivered

 

 

Clean and trim green beans.

Simmer in lightly salted water until just tender, about 30 to 45 minutes.

Drain and put in serving dish.

Put remaining ingredients (except almonds) in a saucepan over medium heat

and cook for two minutes, stirring constantly.

Add the almonds and stir briefly to coat.

Pour the oil mixture over the green beans and toss gently until beans are

thoroughly coated.

Serve warm.

Makes 4 servings.

 

 

 

 

 

Indonesian Vegetable Salad

 

1 c. cubed, firm tofu (1/2-in.cubes)

2 stalks celery, cut into julienne strips

2 carrots, shredded

2 italian plum tomatoes, cut into thin wedges

1/2 cucumber, thinly sliced

1 c. fresh bean sprouts

1 c. broccoli florets

1/2 c. szechuwan Peanut Dressing

Garnish: raisins, toasted sesame seeds, fresh watercress sprigs, or unsalted

peanuts, optional

 

DRESSING;

1/3 c. peanut butter, smooth or crunchy

1/2 c. hot vegetable stock or hot water

1 tsp. soy sauce

2 tbsps. rice vinegar

2 tbsps. safflower oil

2 cloves garlic, minced

1/2 tsp. dry crushed red pepper (1 teaspoon if you prefer spicy flavoring)

 

In a large bowl, gently toss together salad ingredients.

In a small bowl, combine dressing ingredients.

Pour over salad and toss again. Top with garnish.

Advance Preparation: Both salad ingredients and dressing may be prepared in

advance and refrigerated.

For best quality, toss together just before serving.

Hints: To cook bean thread, immerse it in boiling water for about 10 minutes

to soften.

Drain, rinse with cool water, and cut into 3-inch strands.

Makes 6 servings.

 

 

Cinnamon Basmati Rice With Golden Raisins

 

1 tablespoon margarine

1 medium yellow onion cut into 1/4-inch dice

1/4 teaspoon ground cloves

1 teaspoon ground cinnamon

1 cup basmati rice

1 dried bay leaf

1 cinnamon stick

2/3 cup golden raisins

1 teaspoon salt plus more to taste

1/4 teaspoon freshly ground black pepper plus more to taste

 

Melt margarine in a medium high-sided saucepan set over medium heat.

Add onion, cloves, and cinnamon; cook until onion becomes translucent and

mixture is very fragrant.

Rinse rice under cold running water, drain and add to saucepan.

Stir well so grains are coated in margarine mixture.

Add bay leaf, cinnamon stick, raisins, salt, and pepper to saucepan.

Stir in 2 cups water. Raise heat, and bring to a boil.

Cover, and reduce heat to a simmer.

Cook until all water has been absorbed and rice has cooked, 10 to 15

minutes.

Remove pan from heat, and let stand, covered, 5 minutes more.

Season with salt and pepper, and serve.

 

 

 

 

[Guest guest]

Thanks Fraggle.

 

Jo

 

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