Guest guest Posted September 29, 1999 Report Share Posted September 29, 1999 from veg times - Don's vegetarian version of his family's recipes. he says the ingredients aren't always authentic but the flavors are. Cabbage And Dumpling Soup Savory Brown Rice With Roasted Poppy Seeds Tempeh Paprikas With Tahini Sour Cream Boiled Kale With Sauerkraut Walnut-Raisin Roll * Exported from MasterCook * Boiled Kale With Sauerkraut Recipe By :Don Matesz, An almost authentic Hungarian feast Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bunches kale -- washed Water -- for boiling 1/4 cup finely chopped sauerkraut -- may be doubled Remove stems from kale. Chop stems finely and shred leaves. You will have 8 to 10 cups. Fill a large pot with inch of water and bring to a boil. Add stems to boiling water, cover and cook 3 minutes. Add leaves, stir well and cover again; simmer about 8 minutes. (The kale should be bright green and slightly crisp.) Mix in sauerkraut. Serves 6. v - Per serving: 29 cal.; 1g prot.; 0.7g fat; 5g carb.; 0 chol.; 85mg sod. Cuisine: " Hungarian " Source: " Vegetarian Times, Sept 1991 n169 p52 " S(List Mail From): " Pat Hanneman (kitpath) on 29 Sep 1999 " - - - - - - - - - - - - - - - - - - - Per serving: 13 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 75mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Here is my version of a traditional Hungarian menu for six. Not all the ingredients are authentically Hungarian, but the overall flavor is. Nutr. Assoc. : 0 0 1335 * Exported from MasterCook * Cabbage And Dumpling Soup Recipe By :Don Matesz, An almost authentic Hungarian feast Serving Size : 6 Preparation Time :0:00 Categories : Soups Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DUMPLINGS: 1 egg -- plus 1 tablespoon water OR 1/4 lb. firm tofu and 4 Tbs. water 1 cup sifted whole-wheat pastry flour or barley flour 1/8 teaspoon black pepper (optional) 1/4 teaspoon salt SOUP: 1/2 medium green cabbage head 1 tablespoon corn oil (preferably cold-pressed unrefined) 6 cups boiling water -- plus 2 cups boiling water -- if needed 1 bay leaf 1 tablespoon soy sauce -- or to taste Chopped scallions -- for garnish DUMPLINGS: Beat together egg and water, or blend tofu with water in blender until smooth. Sift together dry ingredients. Stir in egg or blended tofu. Knead for I minute, then form into 1/2-inch balls. Set aside. SOUP: Mince core of cabbage and shred leaves finely. Heat oil in a 3-or 4-quart soup pot. Add cabbage and saute over medium heat until golden. Add water and bay leaf; return to a boil. Drop dumplings into boiling soup. Bring to a boil again, cover and simmer 15 to 20 minutes, until cabbage is very soft and dumplings float to the top. Remove and discard bay leaf. Dilute soy sauce in a bit of the soup broth, add to the soup and simmer for 5 minutes more. Pour into bowls. Garnish each serving with scallions. Serves 6. OL/V Per serving: 108 cal.; 4g prot.; 3g fat; 16g carb.; 36g chol.; 185mg sod. Cuisine: " Hungarian " Source: " Vegetarian Times, Sept 1991 n169 p52 " S(List Mail From): " Pat Hanneman (kitpath) on 29 Sep 1999 " - - - - - - - - - - - - - - - - - - - Per serving: 119 Calories (kcal); 4g Total Fat; (25% calories from fat); 5g Protein; 19g Carbohydrate; 31mg Cholesterol; 294mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Here is my version of a traditional Hungarian menu for six. Not all the ingredients are authentically Hungarian, but the overall flavor is. This variation of my mother's butter-fried cabbage with egg dumplings has a buttery taste but contains no butter. The trick is using unrefined, coldpressed corn oil Nutr. Assoc. : 0 0 0 0 2130706543 1646 161 0 0 2416 0 2130706543 0 0 0 0 0 * Exported from MasterCook * Savory Brown Rice With Roasted Poppy Seeds Recipe By :Don Matesz, An almost authentic Hungarian feast Serving Size : 6 Preparation Time :0:00 Categories : Grains Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups short-grain brown rice 4 cups water 3 tablespoons poppy seeds -- may be doubled 1/8 teaspoon salt -- may be doubled Chopped parsley -- for garnish Wash rice and place in a pot with water. Let soak 4 to 8 hours if possible; soaking makes rice softer and very easy to digest. Toast poppy seeds in a skillet until they begin to pop; cool. Add to soaked rice along with salt. Cover pot with a heavy lid and slowly bring to a boil over medium heat; then reduce heat to low and simmer 45 minutes. Turn off heat and let sit 10 minutes. Stir, then transfer mixture to a serving bowl. Garnish with parsley. Serves 6. V - Per serving: 363 cal.; 8g prot.; 4g fat; 729 carb.; 0 chol.; 55mg sod. Cuisine: " Hungarian " Source: " Vegetarian Times, Sept 1991 n169 p52 " S(List Mail From): " Pat Hanneman (kitpath) on 29 Sep 1999 " - - - - - - - - - - - - - - - - - - - Per serving: 367 Calories (kcal); 5g Total Fat; (11% calories from fat); 8g Protein; 73g Carbohydrate; 0mg Cholesterol; 54mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Here is my version of a traditional Hungarian menu for six. Not all the ingredients are authentically Hungarian, but the overall flavor is. The combination of rice and poppy seeds-a ubiquitous ingredient in Hungarian cooking-is simple and delicious. Nutr. Assoc. : 2367 0 0 0 0 * Exported from MasterCook * Tempeh Paprikas With Tahini Sour Cream Recipe By :Don Matesz, An almost authentic Hungarian feast Serving Size : 6 Preparation Time :0:00 Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons toasted sesame oil 2 large onions -- chopped 2 tablespoons paprika 2 cups vegetable stock or water 2 tablespoons dark miso 1 pound tempeh -- cut into 32 triangles 1 teaspoon soy sauce 1 tablespoon apple cider vinegar 4 tablespoons tahini Chopped scallions or parsley -- for garnish Preheat oven to 300 degrees. Heat oil in a large skillet. Saute onions and paprika until onions are golden. Add 1 1/2 cups stock or water and miso. Bring to a boil. Add tempeh, reduce heat and simmer 30 to 45 minutes. Blend soy sauce, vinegar and tahini with remaining 1/2 cup stock or water. Add mixture to the skillet, stirring as it thickens. Be careful not to let it boil. Garnish with scallions or parsley. Serves 6. v - Per serving: 290 cal.; 18g prot.; 17g fat; 13g carb.; 0 chol.; 334mg sod. Cuisine: " Hungarian " Source: " Vegetarian Times, Sept 1991 n169 p52 " S(List Mail From): " Pat Hanneman (kitpath) on 29 Sep 1999 " - - - - - - - - - - - - - - - - - - - Per serving: 283 Calories (kcal); 16g Total Fat; (48% calories from fat); 18g Protein; 21g Carbohydrate; 0mg Cholesterol; 286mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Here is my version of a traditional Hungarian menu for six. Not all the ingredients are authentically Hungarian, but the overall flavor is. In this recipe, tempeh stands in for the chicken that my mother used Tahini, soy sauce and vinegar substitute for the sour cream that is common in Hungarian holiday dishes. Nutr. Assoc. : 0 0 0 1582 905 0 0 0 0 1036 * Exported from MasterCook * Walnut-Raisin Roll Recipe By :Don Matesz, An almost authentic Hungarian feast Serving Size : 6 Preparation Time :0:00 Categories : Desserts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PASTRY: 1 cup amazake or yogurt -- sweetenened with 1 tablespoon honey -- or to taste 3 tablespoons corn oil 1 teaspoon salt 1/2 cup apple juice 3 cups whole-wheat pastry flour 1 cup barley flour or oat flour FILLING: 3 cups walnuts -- or less 1 cup raisins Water -- for boiling 1 tablespoon arrowroot or cornstarch GLAZE: Corn oil -- enough to brush top PASTRY: In a large bowl, mix together amazake or yogurt and honey, oil, salt and apple juice. In a separate bowl, sift together flours. Add flour mixture to wet ingredients and mix well to form a stiff dough, but do not knead or it will get tough. Divide dough into two equal parts, wrap in plastic and store overnight in the refrigerator. FILLING: Roast walnuts in a 350-degree oven or an iron skillet for 10 to 15 minutes, until golden and fragrant. Meanwhile, place raisins in a pot and barely cover with water. Cover and boil 10 to 15 minutes, until all water is absorbed. Place cooked raisins in a blender or food processor and puree. Add walnuts and blend to a chunky paste, adding water if necessary to make a spreadable consistency. Transfer to a bowl. When cool, add arrowroot or cornstarch and blend thoroughly. Set aside. TO ASSEMBLE: Remove one piece of dough from the refrigerator and discard plastic wrap. Dust lightly with flour and roll out with a rolling pin between two 18-inch-long pieces of wax paper. The dough should form an 8- by 16-inch rectangle, about 1/8 to 1/4 inch thick. Spoon half the walnut-raisin filling on the pastry, spreading to within I inch of the edges. Roll up the pastry on the 16-inch edge. Repeat with second piece of dough and remaining filling. Cut each roll in half and brush lightly with oil. Place on an oiled and floured baking sheet. Let rest 2 hours, then brush top again very lightly with oil. Preheat oven to 350 degrees and bake for 30 to 45 minutes. Watch carefully to avoid burning the bottom. Let cool and cut into slices. Makes 32 slices. V - Per slice: 148 cal.; 4g prot.; 8g fat; 18g carb.; 0 chol.; 70mg sod. Cuisine: " Hungarian " Source: " Vegetarian Times, Sept 1991 n169 p52 " S(List Mail From): " Pat Hanneman (kitpath) on 29 Sep 1999 " - - - - - - - - - - - - - - - - - - - Per serving: 831 Calories (kcal); 45g Total Fat; (45% calories from fat); 28g Protein; 92g Carbohydrate; 5mg Cholesterol; 382mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 8 Fat; 0 Other Carbohydrates NOTES : Here is my version of a traditional Hungarian menu for six. Not all the ingredients are authentically Hungarian, but the overall flavor is. This butter- and egg-free version of my mother's pastry gets its richness from a Japanese food she'd never heard of. amazake. It lends both natural leavening and sweetening to the bread The dough needs to be prepared the night before you plan to assemble and bake the rolls. Amazake is a creamy liquid made from sweet brown rice that has been formented. Available in Oriental grocery stares and natural food stores. Nutr. Assoc. : 0 4523 2130706543 0 0 0 26182 3309 0 0 0 0 439 0 0 -:- Pat Hanneman (ICQ 50232533) http://home.earthlink.net/~kitpath/ New Recipes ~ Weekly Food Links McRn : MasterCook Resource Network Quote Link to comment Share on other sites More sharing options...
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