recipes....recipes...oh lookit all the recipes...

[Guest guest]

Green Split Pea and Barley Stew

 

1 tablespoon canola oil

1 medium yellow onion -- diced

2 stalks celery -- diced

2 large carrots -- diced

3 garlic cloves -- minced (3 or 4)

6 cups water

1 cup green split peas -- rinsed

1/2 cup pearl barley

2 large white potatoes -- coarsely chopped

2 tablespoons dried parsley

2 teaspoons dried oregano or thyme leaves

1/2 teaspoon black pepper

2 cups chopped fresh spinach

1 teaspoon salt -- (about)

 

1. In a large saucepan, heat the oil over medium heat. Add the onion, celery,

carrots, and garlic and cook, stirring, for about 7 minutes. Add the water,

split peas, barley, potatoes, parsley, oregano, and pepper and bring to a

simmer over medium-high heat. Reduce the heat to medium and cook, stirring

occasionally, until the peas are tender, about 1 hour. Stir in the spinach and

salt

and cook over low heat for 10 to 15 minutes.

 

2. Ladle the stew into bowls and serve with warm French bread.

 

TIP - To speed up the cooking time, soak the split peas in water for 1 hour

before cooking.

 

 

CURRANT SCONES

..

 

2 cups whole wheat pastry flour (or replace 1/2 cup of flour with oat,

barely, or kamut flour)

2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup nonhydrogenated margarine

1/2 cup natural granulated sugar

3/4 cup currants

1/3 cup rice milk, or vanilla-flavored soymilk

 

Preheat the oven to 350 degrees.

Combine the first five ingredients in the bowl of a food processor and pulse

on and off until the mixture resembles coarse crumbs.

Transfer to a mixing bowl and stir in the currants.

Make a well in the center of the flour mixture and pour in the soy milk.

Mix in, then work together with well-floured hands to make a soft dough,

then form into a ball.

If the dough is too sticky, work in a little more flour.

On a well-floured board, roll the dough out into a 1/2-inch thick round.

Place on a floured baking sheet and with a sharp knife, cut into 8 wedges

halfway through the dough.

Bake for 15 to 20 minutes, or until golden on top.

Serve warm, split in half and spread with jam if desired.

Makes 8 large wedges.

 

 

Pumpkin Smoothie

 

1/2 canned pumpkin

3/4 cup soy milk

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

2 teaspoons of vegan brown sugar

4 ice cubes

 

Place all of the ingredients in a blender and blend until smooth. Serve in

small glasses with a shot of vegan whip cream(hip whip mayhaps) and a dash of

cinnamon on top.

 

 

 

 

 

 

Tomato Saar (Soup)

 

1 2/3 pounds small tomatoes

1 tablespoon rice flour

1 cup coconut milk

1 tablespoon vegetable oil

1/4 teaspoon whole cumin seed

1 green chile -- (hot), finely chopped

1/4 teaspoon chili powder -- (red chile)

1/2 teaspoon salt

1/8 teaspoon organic sugar

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh cilantro

 

Drop the tomatoes into boiling water for 15 seconds. Remove and peel. Chop up

the tomatoes and put them into a pan. Bring to a simmer. Cover and simmer for

about 15 minutes or until the tomatoes are soft.

 

Put the tomatoes into blender. Blend until smooth. Put the rice flour in a

bowl. Slowly add 1 cup of coconut milk. Mix it. Put this liquid into blender and

blend with tomatoes. Heat the oil in a pan. When hot, add cumin seeds and

green chillies . Stir once. Put the tomato mixture, red chilli powder, salt,

sugar and black pepper. Stir and bring to a simmer. Cook on a low flame for 5

minutes. When serving, sprinkle with fresh, green coriander

 

 

 

Eggplant and Green Pepper Stir Fry with Miso Sauce

 

8 ounces Japanese eggplant

1 large green bell pepper

1/2 cup water

2 tablespoons low-sodium soy sauce

2 tablespoons rice wine

2 tablespoons wine vinegar

2 tablespoons white miso

2 teaspoons organic sugar

1 teaspoon cornstarch -- dissolved in

1 tablespoon water

1 tablespoon vegetable oil

1 teaspoon finely minced ginger

2 cups cooked rice

 

1. Slice eggplant in half lengthwise, then into 1/8-inch-thick slices

crosswise. Soak in cold water for 5 minutes, then drain.

 

2. Slice green pepper into 1/2-inch squares.

 

3. Combine the water, soy sauce, rice wine, mirin, miso, and sugar in a small

bowl. Mix well to make sure the sugar is dissolved. Set aside.

 

4. Mix the cornstarch with water and set aside.

 

5. In a wok or large nonstick skillet, heat the oil over medium-high heat

until hot but not smoking. Add the ginger, and stir-fry until fragrant, about 10

seconds.

 

6. Add the eggplant and stir-fry for 3 minutes.

 

7. Add the green peppers and cook for 2 minutes longer or until the

vegetables are tender. Add the sauce mixture and mix well.

 

8. Stir in cornstarch and simmer, stirring constantly until sauce thickens,

about 1 minute. Serve with rice

 

 

Ginger Sesame Glazed Portobello Mushrooms

 

Makes 4 servings

 

* 2 cloves garlic, minced

* 1 tbsp minced fresh ginger

* 1 tbsp tahini

* 1/2 cup tamari or low-sodium soy sauce

* 1/3 cup toasted sesame oil

* 1 tbsp light brown sugar

* 3 tbsp white wine

* 4 large portobello caps

* 1 tbsp peanut oil

 

1. In small bowl, combine garlic, ginger and tahini. Stir in tamari,

sesame oil, sugar and wine until well blended.

2. Put mushroom caps in shallow bowl. Add tamari mixture, turning to

coat mushrooms and let stand 15 to 30 minutes, turning once.

3. In large skillet, heat peanut oil over medium high heat. Add

mushrooms (reserve marinade) and cook, turning once, until browned and

slightly softened, about 5 minutes.

4. Cut each mushroom on a slight angle into 1/4 inch thick slices.

In small sauce pan, heat reserved marinade.

5. To serve, spoon hot mashed potatoes on serving plates. Fan out

mushroom slices over potatoes and lightly drizzle with marinade.

 

 

 

Wasabi Mashed Potatoes

 

Makes 4 servings

 

* 2 lbs Yukon gold or russet potatoes, peeled

* 1 tbsp wasabi powder

* 1/3 to 1/2 cup plain soy milk, warmed

* 1 1/2 tbsp toasted sesame oil

 

1. Quarter potatoes and place in large saucepan with enough cold

water to cover, and bring to a boil. Continue boiling until potatoes are

tender when pierced with a fork, about 20 minutes.

2. In small bowl, combine wasabi powder and 2 tbsp water to make a

thick paste.

3. Drain potatoes, and mash. Stir in wasabi paste, soy milk, oil and

salt to taste, mixing until smooth. Serve hot with Ginger Sesame Glazed

Portobello Mushrooms.

 

 

 

 

Total Chocolate Eclipse Cake

 

Makes 12 servings

 

* 1 1/2 cups unbleached all purpose flour

* 3/4 cup unsweetened cocoa powder

* 1 tbsp baking powder

* 1 tsp baking soda

* 2 tbsp flaxseeds

* 1/2 cup pitted dates, soaked in 1 cup hot water for 30 minutes

* 6 ounces extra firm silken tofu

* 1 cup pure maple syrup or other natural liquid sweetener

* 1 tbsp corn oil

* 1 1/2 tsp vanilla extract

 

Frosting

 

* 1 cup swemisweet chocolate chips

* 1/2 cup raw cashews

* 6 ounces extra firm silken tofu

* 1/4 cup pure maple syrup

* 1 tsp vanilla extract

 

1. Preheat oven to 350°F. Grease two 9 " round cake pans and coat

with flour, tapping out excess flour.

2. In large bowl, mix flour, cocoa, baking powder and baking soda.

3. In food processor or blender, grind flaxseeds to fine powder. Add

1/2 cup water and process until thick and frothy, about 30 seconds. Add

dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and

process until smooth. Transfer mixture to a large bowl.

4. Stir dry ingredients into wet ingredients, blending until smooth.

Divide the batter evenly between prepared pans.

5. Bake until cakes spring back when lightly pressed, 20 to 25

minutes. Cool cakes in pans on wire rack 10 minutes, then invert onto

wire racks, remove pans, and cool completely.

6. Make frosting: in top of double boiler set over simmering (not

boiling) water, melt chocolate, stirring until smooth. Remove from water

and set aside.

7. In food processor or blender, finely grind cashews. Add 1/3 cup

water and blend until smooth. Add tofu, maple syrup and vanilla, and

process until smooth. Transfer to medium bowl and refrigerate until chilled.

8. To frost cake, spread about 2/3 cup frosting over top of one

layer. Cover with second layer and spread top and sides with remaining

frosting. Cut into wedges and serve.

 

 

 

[Guest guest]

Thanks Fraggle

 

I like barley, especially in the winter, and scones are my favourite cakes. I have one question - wht is wasabi?

 

Jo

 

-

EBbrewpunx

ESI-List ; eco_vegans ; ; vegan-network ; TFHB ; nikkimack

Monday, December 08, 2003 5:11 PM

recipes....recipes...oh lookit all the recipes...

Green Split Pea and Barley Stew1 tablespoon canola oil1 medium yellow onion -- diced2 stalks celery -- diced2 large carrots -- diced3 garlic cloves -- minced (3 or 4)6 cups water1 cup green split peas -- rinsed1/2 cup pearl barley2 large white potatoes -- coarsely chopped2 tablespoons dried parsley2 teaspoons dried oregano or thyme leaves1/2 teaspoon black pepper2 cups chopped fresh spinach1 teaspoon salt -- (about)1. In a large saucepan, heat the oil over medium heat. Add the onion, celery, carrots, and garlic and cook, stirring, for about 7 minutes. Add the water, split peas, barley, potatoes, parsley, oregano, and pepper and bring to a simmer over medium-high heat. Reduce the heat to medium and cook, stirring occasionally, until the peas are tender, about 1 hour. Stir in the spinach and salt and cook over low heat for 10 to 15 minutes.2. Ladle the stew into bowls and serve with warm French bread.TIP - To speed up the cooking time, soak the split peas in water for 1 hour before cooking. CURRANT SCONES.2 cups whole wheat pastry flour (or replace 1/2 cup of flour with oat,barely, or kamut flour)2 teaspoons baking powder1/4 teaspoon salt1/3 cup nonhydrogenated margarine1/2 cup natural granulated sugar3/4 cup currants1/3 cup rice milk, or vanilla-flavored soymilkPreheat the oven to 350 degrees.Combine the first five ingredients in the bowl of a food processor and pulseon and off until the mixture resembles coarse crumbs.Transfer to a mixing bowl and stir in the currants.Make a well in the center of the flour mixture and pour in the soy milk.Mix in, then work together with well-floured hands to make a soft dough,then form into a ball.If the dough is too sticky, work in a little more flour.On a well-floured board, roll the dough out into a 1/2-inch thick round.Place on a floured baking sheet and with a sharp knife, cut into 8 wedgeshalfway through the dough.Bake for 15 to 20 minutes, or until golden on top.Serve warm, split in half and spread with jam if desired.Makes 8 large wedges. Pumpkin Smoothie1/2 canned pumpkin3/4 cup soy milk 1/4 teaspoon cinnamon1/8 teaspoon nutmeg2 teaspoons of vegan brown sugar4 ice cubesPlace all of the ingredients in a blender and blend until smooth. Serve insmall glasses with a shot of vegan whip cream(hip whip mayhaps) and a dash of cinnamon on top.Tomato Saar (Soup)1 2/3 pounds small tomatoes 1 tablespoon rice flour1 cup coconut milk1 tablespoon vegetable oil 1/4 teaspoon whole cumin seed1 green chile -- (hot), finely chopped1/4 teaspoon chili powder -- (red chile)1/2 teaspoon salt1/8 teaspoon organic sugar1/4 teaspoon freshly ground black pepper1 tablespoon fresh cilantroDrop the tomatoes into boiling water for 15 seconds. Remove and peel. Chop up the tomatoes and put them into a pan. Bring to a simmer. Cover and simmer for about 15 minutes or until the tomatoes are soft.Put the tomatoes into blender. Blend until smooth. Put the rice flour in a bowl. Slowly add 1 cup of coconut milk. Mix it. Put this liquid into blender and blend with tomatoes. Heat the oil in a pan. When hot, add cumin seeds and green chillies . Stir once. Put the tomato mixture, red chilli powder, salt, sugar and black pepper. Stir and bring to a simmer. Cook on a low flame for 5 minutes. When serving, sprinkle with fresh, green coriander Eggplant and Green Pepper Stir Fry with Miso Sauce8 ounces Japanese eggplant1 large green bell pepper1/2 cup water2 tablespoons low-sodium soy sauce2 tablespoons rice wine2 tablespoons wine vinegar2 tablespoons white miso2 teaspoons organic sugar1 teaspoon cornstarch -- dissolved in1 tablespoon water1 tablespoon vegetable oil1 teaspoon finely minced ginger2 cups cooked rice1. Slice eggplant in half lengthwise, then into 1/8-inch-thick slices crosswise. Soak in cold water for 5 minutes, then drain.2. Slice green pepper into 1/2-inch squares.3. Combine the water, soy sauce, rice wine, mirin, miso, and sugar in a small bowl. Mix well to make sure the sugar is dissolved. Set aside.4. Mix the cornstarch with water and set aside.5. In a wok or large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Add the ginger, and stir-fry until fragrant, about 10 seconds.6. Add the eggplant and stir-fry for 3 minutes.7. Add the green peppers and cook for 2 minutes longer or until the vegetables are tender. Add the sauce mixture and mix well.8. Stir in cornstarch and simmer, stirring constantly until sauce thickens, about 1 minute. Serve with rice Ginger Sesame Glazed Portobello MushroomsMakes 4 servings* 2 cloves garlic, minced* 1 tbsp minced fresh ginger* 1 tbsp tahini* 1/2 cup tamari or low-sodium soy sauce* 1/3 cup toasted sesame oil* 1 tbsp light brown sugar* 3 tbsp white wine* 4 large portobello caps* 1 tbsp peanut oil1. In small bowl, combine garlic, ginger and tahini. Stir in tamari, sesame oil, sugar and wine until well blended.2. Put mushroom caps in shallow bowl. Add tamari mixture, turning to coat mushrooms and let stand 15 to 30 minutes, turning once.3. In large skillet, heat peanut oil over medium high heat. Add mushrooms (reserve marinade) and cook, turning once, until browned and slightly softened, about 5 minutes.4. Cut each mushroom on a slight angle into 1/4 inch thick slices. In small sauce pan, heat reserved marinade.5. To serve, spoon hot mashed potatoes on serving plates. Fan out mushroom slices over potatoes and lightly drizzle with marinade. Wasabi Mashed PotatoesMakes 4 servings* 2 lbs Yukon gold or russet potatoes, peeled* 1 tbsp wasabi powder* 1/3 to 1/2 cup plain soy milk, warmed* 1 1/2 tbsp toasted sesame oil1. Quarter potatoes and place in large saucepan with enough cold water to cover, and bring to a boil. Continue boiling until potatoes are tender when pierced with a fork, about 20 minutes.2. In small bowl, combine wasabi powder and 2 tbsp water to make a thick paste.3. Drain potatoes, and mash. Stir in wasabi paste, soy milk, oil and salt to taste, mixing until smooth. Serve hot with Ginger Sesame Glazed Portobello Mushrooms. Total Chocolate Eclipse CakeMakes 12 servings* 1 1/2 cups unbleached all purpose flour* 3/4 cup unsweetened cocoa powder* 1 tbsp baking powder* 1 tsp baking soda* 2 tbsp flaxseeds* 1/2 cup pitted dates, soaked in 1 cup hot water for 30 minutes* 6 ounces extra firm silken tofu* 1 cup pure maple syrup or other natural liquid sweetener* 1 tbsp corn oil* 1 1/2 tsp vanilla extractFrosting* 1 cup swemisweet chocolate chips* 1/2 cup raw cashews* 6 ounces extra firm silken tofu* 1/4 cup pure maple syrup* 1 tsp vanilla extract1. Preheat oven to 350°F. Grease two 9" round cake pans and coat with flour, tapping out excess flour.2. In large bowl, mix flour, cocoa, baking powder and baking soda.3. In food processor or blender, grind flaxseeds to fine powder. Add 1/2 cup water and process until thick and frothy, about 30 seconds. Add dates and their soaking liquid, tofu, maple syrup, oil and vanilla, and process until smooth. Transfer mixture to a large bowl.4. Stir dry ingredients into wet ingredients, blending until smooth. Divide the batter evenly between prepared pans.5. Bake until cakes spring back when lightly pressed, 20 to 25 minutes. Cool cakes in pans on wire rack 10 minutes, then invert onto wire racks, remove pans, and cool completely.6. Make frosting: in top of double boiler set over simmering (not boiling) water, melt chocolate, stirring until smooth. Remove from water and set aside.7. In food processor or blender, finely grind cashews. Add 1/3 cup water and blend until smooth. Add tofu, maple syrup and vanilla, and process until smooth. Transfer to medium bowl and refrigerate until chilled.8. To frost cake, spread about 2/3 cup frosting over top of one layer. Cover with second layer and spread top and sides with remaining frosting. Cut into wedges and serve.

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[Guest guest]

Hi fraggle,

 

Are you the fraggle that knows Nana??fraggle <EBbrewpunx wrote:

wasabi is a japanese horseradish type condiment..you can't have sushi w/o it...dunno about the Uk, but can find it here as either a paste er a powder..cheersfraggle , "Heartwork" <Heartwork@o...> wrote:> Thanks Fraggle> > I like barley, especially in the winter, and scones are my favourite cakes. I have one question - wht is wasabi?> > Jo> To send an email to -