Guest guest Posted June 3, 1999 Report Share Posted June 3, 1999 I realize that many vegans do not eat white refined sugar (since most brands are filtered through bone char), but am including the recipes with sugar since some vegans do eat sugar. I thought you could " pick & choose " or make any necessary adjustments. * Exported from MasterCook * Dried Fruit Chutney Recipe By :The Best Slow Cooker Cookbook Ever, by Natalie Haughton Serving Size : 1 Preparation Time :0:00 Categories : Best Slow Cooker Ever Fruits Sauces & Gravies Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mixed dried fruits -- chopped (apricots, peaches, apples, prunes) 1 pound dried apricots -- coarsely chopped 6 ounces pitted prunes -- coarsely chopped (about 1 cup) 1/2 cup raisins 1 medium onion -- chopped 3/4 cup sugar 2 cups water 1 1/2 cups apple cider vinegar 2 teaspoons Madras curry powder 1/4 teaspoon ground ginger 1/8 teaspoon cayenne 1/4 teaspoon salt This is a fabulous chutney you can make year-round It makes a great hostess or holiday gift. To chop the dried fruits easily, use a pulse action in the food processor. MAKES ABOUT 7 1/2 CUPS 1. In a 4- or 5-quart electric slow cooker, combine all the ingredients. Mix well. 2. Cover and cook on the low heat setting 4 to 5 hours, or until the fruits are tender but still retain their shape; do not overcook. Let cool, then refrigerate up to 3 weeks. For longer storage, freeze up to 3 months. NOTE: To speed this up a bit, you can cook the chutney 11/2 hours on the low heat setting and then 11/2 hours on the high heat setting. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 1973 Calories (kcal); 3g Total Fat; (1% calories from fat); 20g Protein; 519g Carbohydrate; 0mg Cholesterol; 610mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 24 Fruit; 0 Fat; 10 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Eggplant-Tomato Stew With Garbanzo Beans Recipe By :Crockery Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Soups & Stews Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant, peeled -- cut into 1/2 " cubes 2 cups chopped tomato 1 1/2 cups sliced carrots 1 15 oz can garbanzo beans -- rinsed & drained 8 ounces red kidney beans -- rinsied & drained 1 cup chopped onion 1 cup sliced celery 3 cloves garlic 3 cups vegetable broth 6 ounces tomato paste 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon salt or to taste 1/4 teaspoon pepper 1/4 teaspoon red pepper 1 bay leaf 1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic. 2. Combine vegetable broth, tomato paste, oregano, basil, salt, pepper, crushed red pepper and bay leaf. Pour over vegetables. 3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings. Per serving: 281 Calories; 4g Fat (11% calories from fat); 12g Protein; 54g Carbohydrate; 1mg Cholesterol; 1515mg Sodium Kristin Phillips - knswain MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 532 Calories (kcal); 7g Total Fat; (11% calories from fat); 28g Protein; 94g Carbohydrate; 1mg Cholesterol; 1093mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Falafel Recipe By :Slow Cooking, Joanna White Serving Size : 6 Preparation Time :0:00 Categories : Beans & Legumes Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound dried garbanzo beans water to cover 1 tablespoon chopped cilantro 1 tablespoon chopped parsley 4 green onions -- chopped 2 cloves garlic -- minced 1/2 teaspoon cumin -- (to 1 tsp) pinch of baking soda salt & pepper to taste water to moisten -- (optional) olive oil for frying Rinse dried beans under running water; place in the slow cooker, and cover with water (at least 2 inches above top of beans). Cook on low for 8 to 10 hours. Pour off water, rinse, under cold water, and drain. Place cooked beans in a food processor or blender and puree until slightly grainy. Add cilantro, parsley, onions, garlic, cumin, soda, salt & pepper. Blend until just mixed. Taste mixture and adjust seasonings. Moisten your hands with water and form mixture into small patties. If mixture seems to dry to form proper patties, add a small amount of water. Heat olive oil in skillet and fry patties until brown on both sides. - - - - - - - - - - - - - - - - - - - Per serving: 6 Calories (kcal); trace Total Fat; (8% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * French Country Stew Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups vegetable stock 2 packages Lightlife Savory Seitan -- (Teriyaki or -- Traditional flavor) -- drained and cut -- into bite size -- pieces 8 small to medium red potatoes -- quartered 1 1/2 cups medium white mushrooms -- halved or quartered 1 1/2 cups whole white pearl onions -- peeled 2 cups carrots -- cut into 1 " lengths 1 cup green beans -- cut into 2 " lengths 2 tablespoons butter -- (3 tbsp. olive oil) 3 tablespoons unbleached white flour -- up to 4 1 teaspoon rosemary leaves 1/2 teaspoon thyme Salt & pepper to taste 1/4 cup dry red wine -- (optional) Melt butter in heavy skillet over low heat. Slowly whisk in flour, stirring constantly. Cook for 30 seconds. Add 1 cup of stock, whisking constantly until gravy smoothes out and begins to thicken. Stir in remaining stock. Cook until smooth and slightly thickened. Transfer to 6-8 quart stock pot or large crock pot. Add seitan, potatoes, mushrooms, onions, carrots and green beans. Add rosemary and thyme. Simmer over low heat for one hour (or in crock pot for longer if preferred). Add red wine 15 minutes before serving. Salt and pepper to taste. Serve on noodles, rice or by itself. MC_Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 130 Calories (kcal); 5g Total Fat; (34% calories from fat); 4g Protein; 18g Carbohydrate; 9mg Cholesterol; 859mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fresh Tomato Soup Recipe By :adapted from The Crockery Cook, Mable Hoffman Serving Size : 6 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium Italian or plum tomatoes 1 medium onion -- chopped 2 carrots -- peeled/thinly sliced 1 clove garlic -- crushed 1 tablespoon brown sugar 1 tablespoon chopped fresh basil 1 tablespoon chopped parsley 2 teaspoons veg Worcestershire sauce 1/2 teaspoon salt 1/8 teaspoon pepper 3 cups vegetable broth Drop tomatoes in a pan of boiling water for 15-20 seconds; immediately rinse with cold water. Remove skins. Cut in half crosswise; squeeze out and discard seeds. Combine tomatoes in slow cooker with onions, carrots, garlic, brown sugar, basil, parsley, Worcestershire sauce, salt, pepper, and broth. Cover and cook on low for 5 to 6 hours or until vegetables are very soft. Puree in blender or food processor fitted with metal bade. Serve in individual bowls. - - - - - - - - - - - - - - - - - - - Per serving: 105 Calories (kcal); 2g Total Fat; (16% calories from fat); 3g Protein; 19g Carbohydrate; 1mg Cholesterol; 1001mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * GUMBO Z'HERBES Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 CUP OLIVE OIL 2 TABLESPOONS SALT 2 CUPS FLOUR 2 1 lb MUSHROOMS -- SMOKED* 2 CUPS CHOPPED ONION 1 GALLON WATER 1 CUP CHOPPED BELL PEPPER 1 BUNCH COLLARD GREENS 3/4 CUP CHOPPED CELERY 1 SMALL HEAD CABBAGE 3/4 CUP MINCED SHALLOTS 10 oz TURNIP GREENS 1/4 CUP MINCED GARLIC 10 oz MUSTARD GREENS 6 BAY LEAVES 1 BUNCH GREEN ONIONS 1 1/2 teaspoons THYME 1/4 CUP CHOPPED PARSLEY 1 1/2 teaspoons BLACK PEPPER 1 TABLESPOON SOY SAUCE 2 teaspoons WHITE PEPPER 1 lb RED BEANS -- COOKED** 3/4 teaspoon CAYENNE PEPPER In a large heavy bottomed pot, heat the olive oil over a medium high flame. Add the flour and stir until a peanut butter colored roux is attained. Immediately add the onion, bell pepper and celery. Saute until vegetables are tender and start to stick and brown a little. Add the shallots, garlic, herbs, salt and peppers. Cook for 5 minutes, stirring often. Meanwhile, in a large soup pot, bring the water (and bean water -see below**) to a boil. Chop the collards and cabbage into one inch squares and boil until just tender. Add the turnip greens, mustard greens and green onions and return to a boil. Coarsely chop the smoked mushrooms. Add it to the roux mixture and cook for 2 minutes. Carefully stir the roux- vegetable-mushroom mixture into the simmering greens, and return to a boil. Add the parsley, cooked red beans, and soy sauce to taste. Bring to a boil one more time, then turn off the fire. Serve over rice. This dish is best if refrigerated over night then reheated. This recipe yields about two gallons of gumbo. - - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 15g Total Fat; (39% calories from fat); 12g Protein; 41g Carbohydrate; 0mg Cholesterol; 961mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : * To smoke mushrooms, wash one pound of medium sized mushrooms, trim the bottom of the stems, and place on a pan in a smoker for about 45 minutes. ** To cook red beans, rinse and sort 1 lb of red beans, cover with water and soak over night. Simmer over a low fire for 1 - 2 hours, until just tender. Drain, reserving the water to use as part of the water for cooking the greens. In a pinch, you may use canned beans (2 - 15 oz cans), drained and rinsed well. : Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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