recipie

[Guest guest]

Cole Slaw

 

1 lg head green cabbage cored, fine shredded

1/4 med onion chopped fine

2 stalks celery chopped 1/8 " tk.

1 med carrot grated

1/2 tsp salt

1/2 tsp pepper

3/4 cup vinegar

2 tbs salad oil

1 cup mayonnaise (do NOT use salad dressing!)

1 tbs caraway seeds (optional)

 

In a large (17 " x17 " ) heavy duty storage bag, combine first 4

ingredients. (This saves the mess of spillage.) Mix balance of

ingredients in a 16 oz. measuring cup and pour over cabbage mixture.

Shake well, secure bag and place in a large bowl. Refrigerate at

least 8 hours, turning several times. Pour slaw into bowl prior to

serving. Serves 6.

 

(This came from another list and I loved the ease of the method).

[Guest guest]

from another list...looks good >

 

 

MOGLAI SABZI - CREAMY SOFT VEGETABLES (curry)

 

Serves 4

 

1lb soft vegetables including some or all of: mangetouts, leek, marrow,

avocado, courgette, fennel bulb, celery etc.

 

4 tblsp ghee or oil 2-4 garlic cloves, chopped

1 inch cube ginger chopped 5 fl oz (150 ml) milk

20-30 saffron strands (or 1 tblsp turmeric)

3 fl oz double cream or non dairy equivalent (see note end of recipe)

2 tsp char masala (see below) 1 tblsp chopped fresh coriander

 

Spices: 4-6 green cardamoms, 4-6 cloves, 2-3 bay leaves

Garnish: Fresh herbs, chopped pistachios or almonds

 

Prepare the vegetables. Heat the oil in a wok or pan. Stir fry the spices for

30 seconds. If you are using turmeric rather than saffron, include that. If

not, see below. Add the garlic and ginger and stir fry for 1 minutes. Add 3

fl oz (85 ml) of the milk, and the vegetables. Stir fry for about 4-5

minutes. Take off the heat.

 

Meanwhile, heat the remaining milk and saffron from cold to warm, not hot and

let it stand for a few minutes. Mash the saffron strands so that they exude

as much colour as possible.

 

Add the saffron milk, if using, the cream, char masala and fresh coriander to

the wok and mix well. Return to the heat and simmer until you are ready to

serve. Salt to taste. Garnish & serve.

 

* Note: If you use anything other than double cream, mix in any of: 1 tblsp

flour or corn flour or 1 egg yolk with it before adding, to prevent curdling.

 

 

Char Masala

 

Makes enough for four curries - but see note at end for quickness and

skipping this step

 

4 heaped tsp cassia bark

4 heaped tsp white cumin seeds

2 heaped tsp green cardamom seeds (not pods)

2 heaped tsp cloves

 

Roast, grind and store in a jam jar. As with other recipes, you can use

ground cinnamon, cumin and cloves, but probably use half the amount. To get

cardamom seeds, you need to open up the pods.

 

Note: If you don't want to go to the trouble of making this, for the above

recipe just use 1 tsp each of ground cinnamon and cumin and half a tsp of the

cardamom seeds and cloves. Fry them longer - for 2 mins at the start of the

recipe.

 

(From a Pat Chapman cook book)

[Guest guest]

Here's a quick and easy dish to make to pack for lunches, can be eaten cold

or warmed. But is NOT vegan....(is vegetarian)

 

Spinach couscous

 

2 boxes frozen chopped spinach

1 can white beans (great northern?) or I use dried beans, cooked then frozen

1 box Mid Eastern? brand Parmesian Couscous mix

olive oil

garlic

1/4 cup chopped walnuts or peanuts

1/2 cup crumbled feta cheese

 

 

Saute some garlic in some olive oil (several tbsp.) in a big, heavy pan.

Add 1 and 1/4 cup water, and two boxes of frozen chopped spinach. Bring to

a boil and cook for about 5 minutes. Add 1 can of white beans and the spice

sack from Parmesian Couscous. Bring to a boil. Remove from heat. Stir in

couscous, and let sit covered for 5 minutes. Add 1 tbsp. (roughly...I just

use juice from half lemon) fresh lemon juice, 1/4 cup chopped walnuts (I

just use peanuts) and 1/2 cup crumbled feta cheese. YUM!

 

Very easy! I just made this last night, put it in tupperware containers and

I have lunches for the week!

[Guest guest]

OK > Got the computer working!

 

 

Snack my ex used to eat and I got from my sister years ago

 

1 slice Wheat bread

1 half avacado

spices or salt to your tast

 

Peal the half of the avacado and take the skin off...spread it like penut

butter on the bread...sprinkle the herbs, salt whatever one it and

eat....also recomend brief broiling or toaster oven to heat it...

 

is an excelent quick snack for adults or kids...little fatty but very

healthy and yummy >

 

-Tanaista-

Bethany

[Guest guest]

I got these from a web site for college students...they are designed for

little use of utinsles or apliancesand fairly quick

Tanaista

-Bethany

Fantastic Stir Fry Recipe

 

1 teaspoon of sesame oil or sunflower oil

1 yellow onion(chopped in large pieces)

3 cloves of garlic (minced)

I head of Broccoli

Snow Peas

2 Carrots cut in small pieces

1 package of bean sprouts

Mushrooms

(White, cremini, oyster, shitake whatever is your fancy)

1 teaspoon of black bean sauce

2-3 tablespoon of Soya sauce

You can add any other vegetable to your liking (Peppers, eggplant…)

cooked over either a bed of rice or Chinese noodles

 

 

 

Add the oil to your wok or pan, raise the burner to high heat and add the

garlic onions carrots and broccoli.

With a wooden spatula continuously stir so as to not let the vegetables

burn.

Add the 1 teaspoon of black bean sauce

Lower the heat to medium If you are using mushrooms, snowpeas or peppers

add them at this point. It takes longer for Broccoli and carrots to cook

through than mushrooms and peppers and you don’t want any of your veggies

to be soggy

Once you see all is cooking well add your soy sauce and bean sprouts- it

takes very little time to cook those suckers.

Once you see that they have wilted, your stirfry is cooked

Serve it either on top of a bed of rice or if you are making noodles (rice

or egg noodles)have them pre cooked ahead of time and add them to your wok

and toss the everything together.

############################################################################

Frittata Recipe

 

Want to have some friends over for a Sunday brunch after a great night of

partying. This omelet recipe is hearty, filling and delicious and quite

easy to make. You can really fill it with whatever ingredients you fancy.

Here is a great combination. Tomato, onion, avocado, green onions and cheddar

 

4 eggs minimum

I tomato ) (diced)

½ to 1 whole avocado

¼ cup of diced white or

Spanish onion

1 bunch of green onions

cut into small pieces

Grated cheddar ( ¼ cup)

Salt and pepper

 

 

Mix your eggs well in a bowl- Season with salt and pepper. A good trick

is to add just a little milk to your eggs (gives it a great taste).

In a pan- add a little butter so that the frittata does not stick when you

dishing it out. Add your onions and sauté until soft, Add your diced

tomatoes and when you see that they are also softening add your eggs. Keep

the heat at a medium temperature so that it is hot enough for the eggs to

set.

When you see that the top portion of the frittata is starting to cook

well- this is the time to add your avocado and your cheddar. Be careful-

you want to wait until the eggs are almost fully cooked to do this because

you do not want the avocado to cook- only to warm up.

When you see that the cheese is melting you know the Frittata is cooked.

The beauty of a frittata is that it is served open face- so you won’t have

to agonize over it breaking while rolling it into a perfect omelet shape.

P.S A great vegetable to use is potatoes cut them sliver thin and add them

before pouring the eggs and make sure that the potatoes are cooked when

ready to pour the eggs to cook

your frittata.

[Guest guest]

From Missi Maynard missi

 

Lazy Lasagna

 

1 pkg. " no boil " lasagna noodles

1-2 cans spaghetti sauce

1 pkg. firm tofu, liquified

1/2 tsp. Italian seasoning or fennel (optional)

1/2 pkg. casein-less soy or nut " cheese " , shredded

1 cup prepared TVP or other meat substitue, precooked.

various vegetables (optional)

 

1. Get a baking pan (around 9 by 13 or so), and spread a layer of spaghetti

sauce on the bottom.

 

2. Top the spaghetti sauce with 2 or 3 of the lasagna noodles, depending on

the size you buy. 3. Pour another layer of spaghetti sauce over the noodles.

 

4. Top this layer of spaghetti sauce with the tofu spread, then the " cheese " ,

and finally with the cooked " meat " .

 

5. Repeat steps 1 through 4 until either you use all of your ingredients, or

you overfill the pan.

 

6. Place the pan in an oven preheated to 350-400 degrees, depending on the

oven. Cook for about a half hour or until noodles are tender.

 

Serves: 4

 

Preparation time: 15 minutes

[Guest guest]

From aurinia

 

Orrechiette with Mushrooms and Sundried

Tomatoes

 

2 oz. orrechiette (can substitute bow-tie pasta;

Stores carry vegan varieties of both)

3 T. sundried tomatoes packed in olive oil, chopped

large handful sliced button or enoki mushrooms

1/2 meduim onion, coarsely chopped

salt and pepper to taste

 

Cook pasta according to package directions; drain and keep warm.

Meanwhile, drain about 1 T. of the olive oil from the tomatoes into a skillet.

Add the onion and mushrooms; cook for about 4 minutes, or until the onion

is transparent and the mushrooms are tender. Add tomatoes; cook an

additional 2 minutes. Remove from heat and toss with pasta; serve with

grated soy parmesan if desired.

 

This recipe is sooo easy! It would be great for entertaining; just double or

triple the ingredients to the amounts needed!

 

Serves: 1

 

Preparation time: 15 minutes