Guest guest Posted June 30, 1999 Report Share Posted June 30, 1999 Banana Lime Bread Capetown Fruit & Vegetable Curry Rice and Peas with Tempeh * Exported from MasterCook Mac * Banana Lime Bread Recipe By : Sundays at Moosewood Restaurant Serving Size : 1 Preparation Time :0:00 Categories : Vegan Breads: Quick & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Shortening 3/4 cup Brown sugar 2 tablespoon White vinegar 3 Ripe bananas -- mashed 3 tablespoon Water 1 tablespoon Lime juice 1/2 teaspoon Salt 1/2 teaspoon Ground ginger 3/4 cup Coconut -- grated 1 teaspoon Baking powder 2 cup White flour -GLAZE: 1/4 cup Brown sugar 1 tablespoon Oil 1 tablespoon Rum 3 tablespoon Lime juice Beat shortening for a few seconds. Add brown sugar & beat till well blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure that all ingredients are well mixed. Add salt, ginger & grated coconut. Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon till well blended & smooth. Transfer into a greased loaf pan & bake at 350F for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack. Meanwhile, combine brown sugar, oil, rum & lime juice in a small pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour over the loaf, spreading it with a spatula, let it run over the sides. - - - - - - - - - - - - - - - - - - Per serving: 3349 Calories; 141g Fat (37% calories from fat); 32g Protein; 503g Carbohydrate; 0mg Cholesterol; 1538mg Sodium Food Exchanges: 12 1/2 Starch/Bread; 6 Fruit; 27 1/2 Fat; 14 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 84 0 0 0 0 0 0 0 0 0 0 0 0 _____ * Exported from MasterCook Mac * Capetown Fruit & Vegetable Curry Recipe By : Sundays at Moosewood Restaurant Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Vegan Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cup onions -- Coarsely chopped 2 tablespoon Peanut oil 2 each Garlic cloves -- minced 1 teaspoon fresh ginger -- Grated 1 1/2 tablespoons Ground cumin 1 1/2 tablespoons Ground coriander 1 1/2 teaspoon Cinnamon 1 teaspoon Turmeric 1/2 teaspoon Cayenne 1/2 teaspoon Ground fennel seeds 1/4 teaspoon Black cardamom 1/4 teaspoon Ground cloves 2 medium Zucchini -- quartered & sliced 1 1/2 cup Water 1 cup Green beans 2 each Firm tart apples -- cored & -- cubed 1/2 each Red bell pepper 1 cup dried apricots -- Chopped 1/2 cup Raisins 1/2 cup Strawberry conserve Fresh lemon juice Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes. Add the zucchini & water & stir well so that the spices won't stick to the pot. Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts & banana. - - - - - - - - - - - - - - - - - - Per serving: 282 Calories; 6g Fat (17% calories from fat); 4g Protein; 60g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 2 Vegetable; 2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3267 253 0 0 0 0 5260 0 0 0 0 5150 0 _____ * Exported from MasterCook Mac * Rice and Peas with Tempeh Recipe By : Sundays at Moosewood Restaurant Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Vegan Rice Soy Foods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Uncooked brown rice 1/2 cup Unsweetened coconut 2 1/2 tablespoons Oil 4 cups Water 1/2 Cinnamon stick 2 cups Cooked blackeyed peas 3 whole Bay leaves 1 medium Onion -- chopped 3 cloves garlic -- minced 1/4 cup Vegetable oil 1/2 small Chili pepper 1/2 Red or green bell pepper 8 oz Tempeh -- cubed 1 pinch Fennel seeds 1 teaspoon Salt 1/2 teaspoon Black pepper 2 Scallions -- chopped Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly. Add water & cinnamon stick. Cover pot & bring to a boil. Reduce heat & simmer for 40 minutes, or till all the water has evaporated. Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted water for 20 minutes or till tender. Drain & remove bay leaves. Keep warm. Saute onion & garlic in oil til onions soften. Stir in chili & bell pepper & saute for a couple of minutes. Add the tempeh, fennel, salt & pepper & lower heat. Stir frequently & cook covered til the tempeh is golden brown & a little crisp. Combine all the ingredients & serve with hot sauce. Alternately, combine everything & toss in a moderate oven for 10 minutes to warm everything through. Top with scallions. - - - - - - - - - - - - - - - - - - Per serving: 913 Calories; 36g Fat (34% calories from fat); 52g Protein; 104g Carbohydrate; 0mg Cholesterol; 382mg Sodium Food Exchanges: 6 1/2 Starch/Bread; 5 Lean Meat; 1/2 Vegetable; 4 1/2 Fat Nutr. Assoc. : 2367 399 0 0 0 0 0 0 0 0 0 4693 0 0 0 0 0 _____ -- Ellen C. ellen Quote Link to comment Share on other sites More sharing options...
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