Guest guest Posted December 20, 2001 Report Share Posted December 20, 2001 I missed this one! Recipe for this please, anyone: Easy Vegan Double Chocolate Cupcakes Thanks, Candi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2001 Report Share Posted December 21, 2001 Here is a list of all the recipes, since I have been to the group, including Easy Vegan Double Chocolate Cupcakes Enjoy! --jon ----------- Vegetarian Quickies http://www.russianfoods.com/recipes/view/default.asp Easy Vegan Double Chocolate Cupcakes Better Than Meatloaf Sweet and Sour Tofu with Cashews Corn Casserole Carrot-Oat Patties Pasta With Pesto and Beans Sweet Carrot Soup Veggie Patties Enchilada Casserole Sunflower Cheese Balls Guacamole in Cherry Tomatoes Champps Seasoned Sauce Caroline's Banana Cream Pie Italian salad dressing or marinade Vegetarian Chopped Liver Creamed Spinach Gratin Black Bean Jambalaya Benne cakes Latkes Festive 7 Layer Dip Italian salad dressing or marinade Supreme Green Spaghetti Easy Vegan Double Chocolate Cupcakes 1 1/2 cup flour 1 Cup Sugar 3 1/2 Tbsp. Cocoa 1 tsp baking soda 1/2 tbsp salt 2 tbsp. oil 3 tbsp. apple sauce 1 Tbsp white vinegar 1/3 mashed banana 1 tbsp artificial vanilla 1 cup minus 2 Tbsp of Cold Water 2 Tbsp. strong coffee 1/2 to 3/4 Cup Mini carob or chocolate flavoured chips (optional but yummy!!) Blend all dry ingredients well. Then add wet ingredients. Stir till smooth. Bake in muffin tins for about 25 minutes - 375F BACK TO TOP Better Than Meatloaf A very good vegetarian loaf that freezes well. The leftovers make great sandwiches. This recipe comes from Vegetarian Times. 2 cups dry lentils 1 bay leaf 8 cups water 1 cup uncooked bulgar 1 cup soft bread crumbs 1 egg, beaten 1 tablespoon ketchup 1 onion, chopped 1 clove garlic, crushed 1 tsp. thyme 2 tsp. oregano 1 tsp. tarragon salt and pepper to taste 3 tablespoons topping (tomato sauce, barbecue sauce, etc) Combine lentils, bay leaf, and 6 cups water in a medium saucepan. Bring to boil, then simmer until lentils are soft and the water absorbed, about 45 minutes. Meanwhile, combine bulgar with 2 cups of water in a medium saucepan. Bring to boil, cover, lower heat and simmer 15 minutes. Preheat oven to 350F. Mix all ingredients (except topping) in a large bowl and blend well. Pat into large loaf pan. Bake until firm, but not dry about 40 minutes. During the last 5 minutes of baking, brush top with topping mixture of your choice. Let loaf stand 15 minutes before slicing. NOTES:As most veggie loafs, it's a tad dry but you will want to add some tomato sauce or some type of gravy to eat with this. This can be nicely served with garlic mashed potatoes. BACK TO TOP Sweet and Sour Tofu with Cashews 45 minutes to prepare (Put some rice on when you start) 4 to 5 servings 3/4 lb. firm tofu 1 20 oz. can pineapple chunks (packed in unsweetened juice) about 1 1/2 cups orange juice 1 tsp. grated orange rind 2 large cloves garlic, minced 1 Tbs. grated fresh ginger 2 Tbs. soy sauce 1/2 tsp. salt (plus a little more) 1 to 2 Tbs. honey or sugar 2 Tbs. vinegar (rice or vinegar) crushed red pepper to taste 2 Tbs. Chinese sesame oil 1 medium onion, chopped 1 small carrot, thinly sliced 1 small bell pepper, chopped 1 medium sized ripe tomato, chopped 4 Tbs. cornstarch 3 scallions, cut into thin strips 1 cup cashews, lightly toasted 1. (Do this ahead): Cut the tofu into 1-inch cubes. Place them in a medium sized saucepan and cover with water. Bring to a boil, lower heat to a simmer, and cook for about 10 or 15 minutes. Drain and set aside. 2. Drain all the liquid from the can of pineapple into a 4 cup capacity liquid measuring cup. Add enough orange juice to make 2 1/2 cups of liquid. Set aside the pineapple chunks. 3. Add the orange rind, garlic, ginger, soy sauce, 1/2 tsp. salt, honey or sugar, vinegar, and crushed red pepper to the pineapple juice and whisk. Transfer to a saucepan and heat until hot, but not boiling. Cover and set aside, keeping the whisk handy. 4. Heat a large wok (I just use a large skillet or soup pot). Add the sesame oil and the onion. Salt lightly and stir-fry over high heat for about a minute. Add the carrot, and sauté about 3 minutes more. Add tofu and bell pepper, salt lightly again, and cook about 2 minutes longer, keeping the heat steadily high. Stir in the tomato. (Turn the heat down temporarily during the next step). 5. Place the cornstarch in a small bowl. Whisk in a little of the heated sauce from step 3, then whisk the dissolved cornstarch back into the sauce. Turn the heat back up as you add this to the stir fry. 6. Cook for another few minutes, stirring constantly, until the sauce has thickened and everything is coated and glossy. Stir in the scallions at the very end. Serve hot, over rice, topped generously with toasted cashews. -Enchanted Broccoli Forest Pg. 181 BACK TO TOP Corn Casserole 1 can cream style corn 1 can whole kernel corn, drained 1 cup uncooked macaroni noodles 1 cup Velveeta cheese, cubed 1/2 cup butter 2 T. onion Bake @ 350 for 30 minutes covered & 15 minutes uncovered. BACK TO TOP Carrot-Oat Patties 2 onions, minced 1 cup quick oats 1 cup fresh whole wheat bread crumbs 1/4 cup chickpea or soy flour 1 Tbsp. tahini 1/2 tsp each: thyme, sage, garlic powder, marjoram 1 cup grated carrots 1/3 cup hot water 1 Tbsp soy sauce Mix together and form patties. Fry 4-5 minutes on each side. Cover pan with lid while cooking first side, so onions/carrots get done. BACK TO TOP Pasta With Pesto and Beans Serve with tossed salad. Penne pasta also works well in this dish. Estimated Times: Est. preparation time: 5 mins Est. cooking time: 10 mins Ingredients 1 (7-oz.) package BUITONI=AE Refrigerated Pesto with Basil 8 ounces rotini pasta, prepared according to package directions = 1 (15-oz.) can cannellini beans, rinsed and drained 1/3 cup chopped, drained oil-packed sun-dried tomatoes 1/8 teaspoon red pepper flakes 1/4 cup grated Parmesan cheese Directions COOK pesto, beans and tomatoes in medium saucepan. Cook over medium-low hea=t. Add pasta, red pepper flakes and cheese; stir well to combine. BACK TO TOP Sweet Carrot Soup 2 large carrots (grated) 1 medium yam (diced 1/4 inch chunks) 1 small onion (diced finely) 1 Tablespoon olive oil 3 cloves garlic (diced fine) 1 tsp ginger (diced fine or grated fine) cumin paprika salt pepper Saute onion in oil until transparent and then saute garlic for a minute. Add carrot and yam and water to cover. Add veggie stock if you want. Add ginger and spices to taste. I grate the carrots to cook faster and this can be ready in about 15 minutes. Puree with stick blender. Thin to desired consistency with water or milk or cream or yogurt or soymilk. If left thick I think it would make a great warm dip with pita wedges. I came up with this while trying to imitate a carrot soup recipe I had at a Lebanese restaurant. Veggie Patties 2-3 carrots 1 medium onion 3-4 cloves garlic a zuchinni or a winter squash ( cook the winter squash first) 1 cup dry lentils (cooked until soft-orange ones seem to cook faster) 1/2 cup ketchup and/or 1/4 cup peanut butter 1 cup oatmeal or bulgur 1 tablespoon Worchestershire sauce 1 tablespoon brown sugar currypowder, garam masala, chili, cumin, salt, pepper,parsley, paprika to taste flour or breadcrumbs (wholewheat ?) if needed if patties are too sticky chopped nuts optional Mix everything together. Safe to taste test for adjusting spicing. Fry in margarine or oil until outsides are slightly crispy. Would be good with tomato chutney and samosas. this recipe was created in response to eating store bought veggie patties that tasted like cardboard.(They seem to have perfected that .) BACK TO TOP Enchilada Casserole 2 cloves garlic, minced 1 onion, chopped 1 (15 oz.) can black beans, rinsed and drained 1 (4.5 oz.) can diced green chilies 1 jalapeno pepper, diced 1 (8 oz.) package tempeh, crumbled 6 6-inch corn tortillas 2 (10 oz.) cans enchilada sauce 1 (8 oz.) can sliced black olives 8 oz. shredded cheddar/jack cheese Preheat oven to 350 degrees. Coat a 9x13 inch baking dish. In a medium bowl, combine the garlic, onion, beans, chilies, peppers, and tempeh. Pour the enchilada sauce into a medium bowl. To prepare the casserole, dip three tortillas in the enchilada sauce and place them in the prepared baking dish. Be sure to cover the bottom as completely as possible. Place 1/2 of the bean mixture on top of the tortillas and repeat. Drizzle the remaining sauce over the casserole and sprinkle the top with olices and the shredded cheese. Cover and bake for 30 minutes; uncover and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. BACK TO TOP Sunflower Cheese Balls 4 ounces Muenster cheese, room temperature 4 ounces cream cheese, room temperature 1/2 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 2/3 cup roasted, salted sunflower kernels Combine Muenster cheese and cream cheese; blend thoroughly, preferably in a food processor. Add Worcestershire sauce, paprika and cayenne pepper; blend. Refrigerate at least 30 minutes. Form cheese mixture into teaspoon-size balls. Roll in sunflower kernels immediately. Refrigerate 2 hours. Serve cheese balls with whole-grain crackers, bread sticks or miniature bread slices Yields: 25 cheese balls BACK TO TOP Guacamole in Cherry Tomatoes 48 cherry tomatoes 4 avocados, pitted and peeled 1/4 cup lemon juice 2 tablespoons grated peeled onion 1/4 teaspoon hot pepper sauce Remove tops from tomatoes and discard. Use a small spoon to remove the pulp and seeds; reserve the pulp. Turn tomatoes over onto paper towels and drain for 20 minutes. While tomatoes are draining, place avocados in a medium bowl and mash. Stir in lemon juice, onion, hot pepper sauce and reserved pulp. Using a pastry bag (or a plastic sandwich bag with the tip cut off), fill tomatoes with the avocado mixture. Keep refrigerated until ready to serve. BACK TO TOP Champps Seasoned Sauce (Copycat of the restaurant recipe) 1 C. sour cream 3/4 t. paprika 1/8 t. seasoned salt 1/8 t. cayenne pepper (adjust to your taste) 1 T. milk 2 t. diced bulb of green onions Blend together everything except the onions. Leave in refrigerator for 1-2 hrs. When ready to serve, stir in onions. Can be served on a baked potato with added shredded cheddar cheese, on potato skins or fries. BACK TO TOP Caroline's Banana Cream Pie 3-4 ripe bananas, chopped 4 tbsp maple syrup 1 tsp vanilla 1 1/2 pkg extra firm SILKEN tofu (Mori-Nu) Combine all in blender till smooth. Pour into baked pie crust, chill till set. If you like Italian/vinaigrette, try this. You probably won't buy any from the store again. We use this as salad dressing, also brush on portabellas or tempeh/vegetable kabobs on the grill. Very tasty. BACK TO TOP Italian salad dressing or marinade 1/2 cup good quality olive oil 1/4 cup lemon juice 1/4 cup balsamic vinegar 1 tsp salt 1 tsp sugar 1/2 tsp oregano leaves 1/2 tsp dry mustard 1/2 tsp onion powder 1/2 tsp paprika 1/4 tsp thyme 2 cloves garlic, put thru garlic press Shake all ingredients together in a tightly covered jar. Refrigerate for a few hours before using to blend flavors well. Shake before using. Best to store in refrigerator. BACK TO TOP Vegetarian Chopped Liver 1 1/2 T. oil 1 1/2 c. chopped onion 1 c. toasted cashews 1 c. steamed fresh string beans, cut into 1" lengths 1 T. lemon juice Salt and freshly-ground pepper to taste Heat oil and sauté onions slowly over moderately low heat, stirring often until nicely browned. Combine onions with remaining ingredients in food processor. Process until smoothly pureed, scraping down sides as needed. Makes about 2 c. Serve at room temperature on a bed or lettuce or with Matzoh. Also delicious with party rye or pumpernickel breads. BACK TO TOP Creamed Spinach Gratin Estimated Total Time: 50 minutes 1 (10-ounce) bag fresh spinach Cooking spray 1 chopped onion 1/2 cup tub-style light cream cheese 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 T salsa 1/4 cup sunflower seeds 1(1/4-inch-thick) sliced tomato 1/4 cup dry bread crumbs 2 tablespoons finely grated fresh Parmesan cheese Preheat oven to 375. Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside. Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; saute 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano and pepper. Uncover and cook an additional minute or until cream cheese melts. Add salsa and sunflower seeds and mix well. Spoon spinach mixture into a 8in x 8in square casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach and sprinkle with bread crumbs and Parmesan cheese. Bake at 375 for 30 minutes or until golden brown. BACK TO TOP Black Bean Jambalaya (serves 4) 1 onion, chopped 1 lrg carrot, chopped fairly small 1 green pepper chopped 1 fresh green chilli, chopped small (if you have it, but not essential) 1/4 - 1/2 teasp cayenne pepper 8oz white rice, washed and well drained tin tomatoes tin black beans, rinsed and drained squeeze tomato puree good dash worcester sauce + 1 teaspn yeast extract (or veg stock cube) Salt and pepper Use a large, deep frying pan (I use a wok) with a lid. Add about a tblsp oil to the pan, fry onions for a min, add carrots, stir round, cover and let cook for a few mins otherwise the carrots stay crunchy. Add green pepper and after cooking for another couple of mins, the chilli if using and fry for another min. Add the rice and stir so all the grains get coated with oil, then add the tomatoes and break them down a bit. Add the cayenne, about a pint of hot water, tom puree, worcs sauce + yeast extract (or stock cube), S & P and the beans. It needs a fair amount of salt because of the rice, but check how salty your stock is. Bring to the boil. Turn heat down as low as poss, cover pan and cook for about 20 mins until rice is cooked. Give it a stir a few times so the rice doesn't stick, and add more water if it's getting too dry as the rice absorbs a lot. It should be served fairly moist but with no obvious liquid. Check seasoning too as it may need extra salt or cayenne. Pile onto plates, and voila! Leftovers can be reheated - add extra water as it soaks into the rice, and the rice gets a bit broken up with the stirring (hence we call the next day's serving 'Bean Mush'!), but it still tastes good. BACK TO TOP Benne cakes Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the American South. (Warning: Cookies and baking sheet will get very hot and can burn! Always bake with a grown-up for help and safety!) You will need: oil to grease cookie sheet 1 cup finely packed brown sugar 1/4 cup butter or margarine, softened 1 egg, beaten 1/2 teaspoon vanilla extract 1 teaspoon freshly squeezed lemon juice 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup toasted sesame seeds Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 mintues or until the edges are browned. Enjoy! BACK TO TOP Latkes Latkes are potato pancakes fried in oil. The oil is a reminder of the miraculous oil that lasted for eight days when the Temple of Jerusalem was rededicated. (Warning: Always cook with a grown up for help and safety; fried foods can get very hot and can burn!) You will need: 4 cups peeled, grated potatoes 1 large onion, chopped 1 1/2 teaspoons salt 2 tablespoons flour 2 eggs pepper to taste 2 teaspoons chopped chives (optional) Wash, peel, and grate the potatoes. Squeeze out liquid. Combine with onion, salt, flour, and pepper (and chives). Lightly beat the egg, and stir into the mixture. Heat the oil in a skillet, and spoon in tablespoons of the mixture to make medium sized patties. Brown on one side, turn and brown lightly on the other. Repeat with the rest of the mixture. BACK TO TOP Festive 7 Layer Dip 1 can black soybeans, rinsed and drained 1 pkg. taco seasoning 2 avocados, pitted and mashed 1 cup sour cream* 2 tomatoes, seeded and diced 1 bunch green onions, sliced 1 small can black olives, chopped 2 cups shredded cheddar or Mexican blend cheese* You can use either dairy or soy sour cream and cheddar cheese. If you cannot find black soybeans, you can use black beans or refried beans. Most health food stores carry black soybeans, which are quite good. Using a potato masher or heavy spoon, mash the drained soybeans. Add the taco seasoning and blend well. To assemble the dip, spread the bean/seasoning mixture on the bottom of a glass dish (glass works best to showcase the layers of the dip. This would look great in a trifle dish) Next, spread the mashed avocado over the beans. Top with sour cream, tomatoes, green onions and olives. Finally, top with the cheese. Serve with green & red tostada chips. BACK TO TOP Italian salad dressing or marinade 1/2 cup good quality olive oil 1/4 cup lemon juice 1/4 cup balsamic vinegar 1 tsp salt 1 tsp sugar 1/2 tsp oregano leaves 1/2 tsp dry mustard 1/2 tsp onion powder 1/2 tsp paprika 1/4 tsp thyme 2 cloves garlic, put thru garlic press Shake all ingredients together in a tightly covered jar. Refrigerate for a few hours before using to blend flavors well. Shake before using. Best to store in refrigerator. BACK TO TOP Supreme Green Spaghetti 8 oz. spaghetti or other pasta of your choice 1 lb. broccoli or chopped spinach (or other greens) 1/2 cup skim milk 1-2 cloves garlic, put thru press 1 Tbsp melted butter 4 tsp. grated parmesan Prepare the pasta according to directions, drain and keep warm. Meanwhile steam chopped spinach or broccoli until spinach is somewhat wilted or broccoli is crisp-tender and bright green. Transfer vegetables to blender and add milk, garlic & butter. Puree. Pour over hot pasta & toss, and sprinkle with parmesan. I used soy milk, soy margarine, and soy cheese. candipdx [candipdx]Friday, December 21, 2001 12:10 AM Subject: Re:Easy Vegan Double Chocolate CupcakesI missed this one! Recipe for this please, anyone: Easy Vegan Double Chocolate Cupcakes Thanks, Candi contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. Thank you.please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 21, 2001 Report Share Posted December 21, 2001 Thanks Jon!! What a great help for us! Jacqueline - Jon Stockdill December 21, 2001 11:00 RE: Re:Easy Vegan Double Chocolate Cupcakes Here is a list of all the recipes, since I have been to the group, including Easy Vegan Double Chocolate Cupcakes Enjoy! --jon ----------- Vegetarian Quickies http://www.russianfoods.com/recipes/view/default.asp Easy Vegan Double Chocolate Cupcakes Better Than Meatloaf Sweet and Sour Tofu with Cashews Corn Casserole Carrot-Oat Patties Pasta With Pesto and Beans Sweet Carrot Soup Veggie Patties Enchilada Casserole Sunflower Cheese Balls Guacamole in Cherry Tomatoes Champps Seasoned Sauce Caroline's Banana Cream Pie Italian salad dressing or marinade Vegetarian Chopped Liver Creamed Spinach Gratin Black Bean Jambalaya Benne cakes Latkes Festive 7 Layer Dip Italian salad dressing or marinade Supreme Green Spaghetti Easy Vegan Double Chocolate Cupcakes 1 1/2 cup flour 1 Cup Sugar 3 1/2 Tbsp. Cocoa 1 tsp baking soda 1/2 tbsp salt 2 tbsp. oil 3 tbsp. apple sauce 1 Tbsp white vinegar 1/3 mashed banana 1 tbsp artificial vanilla 1 cup minus 2 Tbsp of Cold Water 2 Tbsp. strong coffee 1/2 to 3/4 Cup Mini carob or chocolate flavoured chips (optional but yummy!!) Blend all dry ingredients well. Then add wet ingredients. Stir till smooth. Bake in muffin tins for about 25 minutes - 375F BACK TO TOP Better Than Meatloaf A very good vegetarian loaf that freezes well. The leftovers make great sandwiches. This recipe comes from Vegetarian Times. 2 cups dry lentils 1 bay leaf 8 cups water 1 cup uncooked bulgar 1 cup soft bread crumbs 1 egg, beaten 1 tablespoon ketchup 1 onion, chopped 1 clove garlic, crushed 1 tsp. thyme 2 tsp. oregano 1 tsp. tarragon salt and pepper to taste 3 tablespoons topping (tomato sauce, barbecue sauce, etc) Combine lentils, bay leaf, and 6 cups water in a medium saucepan. Bring to boil, then simmer until lentils are soft and the water absorbed, about 45 minutes. Meanwhile, combine bulgar with 2 cups of water in a medium saucepan. Bring to boil, cover, lower heat and simmer 15 minutes. Preheat oven to 350F. Mix all ingredients (except topping) in a large bowl and blend well. Pat into large loaf pan. Bake until firm, but not dry about 40 minutes. During the last 5 minutes of baking, brush top with topping mixture of your choice. Let loaf stand 15 minutes before slicing. NOTES:As most veggie loafs, it's a tad dry but you will want to add some tomato sauce or some type of gravy to eat with this. This can be nicely served with garlic mashed potatoes. BACK TO TOP Sweet and Sour Tofu with Cashews 45 minutes to prepare (Put some rice on when you start) 4 to 5 servings 3/4 lb. firm tofu 1 20 oz. can pineapple chunks (packed in unsweetened juice) about 1 1/2 cups orange juice 1 tsp. grated orange rind 2 large cloves garlic, minced 1 Tbs. grated fresh ginger 2 Tbs. soy sauce 1/2 tsp. salt (plus a little more) 1 to 2 Tbs. honey or sugar 2 Tbs. vinegar (rice or vinegar) crushed red pepper to taste 2 Tbs. Chinese sesame oil 1 medium onion, chopped 1 small carrot, thinly sliced 1 small bell pepper, chopped 1 medium sized ripe tomato, chopped 4 Tbs. cornstarch 3 scallions, cut into thin strips 1 cup cashews, lightly toasted 1. (Do this ahead): Cut the tofu into 1-inch cubes. Place them in a medium sized saucepan and cover with water. Bring to a boil, lower heat to a simmer, and cook for about 10 or 15 minutes. Drain and set aside. 2. Drain all the liquid from the can of pineapple into a 4 cup capacity liquid measuring cup. Add enough orange juice to make 2 1/2 cups of liquid. Set aside the pineapple chunks. 3. Add the orange rind, garlic, ginger, soy sauce, 1/2 tsp. salt, honey or sugar, vinegar, and crushed red pepper to the pineapple juice and whisk. Transfer to a saucepan and heat until hot, but not boiling. Cover and set aside, keeping the whisk handy. 4. Heat a large wok (I just use a large skillet or soup pot). Add the sesame oil and the onion. Salt lightly and stir-fry over high heat for about a minute. Add the carrot, and sauté about 3 minutes more. Add tofu and bell pepper, salt lightly again, and cook about 2 minutes longer, keeping the heat steadily high. Stir in the tomato. (Turn the heat down temporarily during the next step). 5. Place the cornstarch in a small bowl. Whisk in a little of the heated sauce from step 3, then whisk the dissolved cornstarch back into the sauce. Turn the heat back up as you add this to the stir fry. 6. Cook for another few minutes, stirring constantly, until the sauce has thickened and everything is coated and glossy. Stir in the scallions at the very end. Serve hot, over rice, topped generously with toasted cashews. -Enchanted Broccoli Forest Pg. 181 BACK TO TOP Corn Casserole 1 can cream style corn 1 can whole kernel corn, drained 1 cup uncooked macaroni noodles 1 cup Velveeta cheese, cubed 1/2 cup butter 2 T. onion Bake @ 350 for 30 minutes covered & 15 minutes uncovered. BACK TO TOP Carrot-Oat Patties 2 onions, minced 1 cup quick oats 1 cup fresh whole wheat bread crumbs 1/4 cup chickpea or soy flour 1 Tbsp. tahini 1/2 tsp each: thyme, sage, garlic powder, marjoram 1 cup grated carrots 1/3 cup hot water 1 Tbsp soy sauce Mix together and form patties. Fry 4-5 minutes on each side. Cover pan with lid while cooking first side, so onions/carrots get done. BACK TO TOP Pasta With Pesto and Beans Serve with tossed salad. Penne pasta also works well in this dish. Estimated Times: Est. preparation time: 5 mins Est. cooking time: 10 mins Ingredients 1 (7-oz.) package BUITONI=AE Refrigerated Pesto with Basil 8 ounces rotini pasta, prepared according to package directions = 1 (15-oz.) can cannellini beans, rinsed and drained 1/3 cup chopped, drained oil-packed sun-dried tomatoes 1/8 teaspoon red pepper flakes 1/4 cup grated Parmesan cheese Directions COOK pesto, beans and tomatoes in medium saucepan. Cook over medium-low hea=t. Add pasta, red pepper flakes and cheese; stir well to combine. BACK TO TOP Sweet Carrot Soup 2 large carrots (grated) 1 medium yam (diced 1/4 inch chunks) 1 small onion (diced finely) 1 Tablespoon olive oil 3 cloves garlic (diced fine) 1 tsp ginger (diced fine or grated fine) cumin paprika salt pepper Saute onion in oil until transparent and then saute garlic for a minute. Add carrot and yam and water to cover. Add veggie stock if you want. Add ginger and spices to taste. I grate the carrots to cook faster and this can be ready in about 15 minutes. Puree with stick blender. Thin to desired consistency with water or milk or cream or yogurt or soymilk. If left thick I think it would make a great warm dip with pita wedges. I came up with this while trying to imitate a carrot soup recipe I had at a Lebanese restaurant. Veggie Patties 2-3 carrots 1 medium onion 3-4 cloves garlic a zuchinni or a winter squash ( cook the winter squash first) 1 cup dry lentils (cooked until soft-orange ones seem to cook faster) 1/2 cup ketchup and/or 1/4 cup peanut butter 1 cup oatmeal or bulgur 1 tablespoon Worchestershire sauce 1 tablespoon brown sugar currypowder, garam masala, chili, cumin, salt, pepper,parsley, paprika to taste flour or breadcrumbs (wholewheat ?) if needed if patties are too sticky chopped nuts optional Mix everything together. Safe to taste test for adjusting spicing. Fry in margarine or oil until outsides are slightly crispy. Would be good with tomato chutney and samosas. this recipe was created in response to eating store bought veggie patties that tasted like cardboard.(They seem to have perfected that .) BACK TO TOP Enchilada Casserole 2 cloves garlic, minced 1 onion, chopped 1 (15 oz.) can black beans, rinsed and drained 1 (4.5 oz.) can diced green chilies 1 jalapeno pepper, diced 1 (8 oz.) package tempeh, crumbled 6 6-inch corn tortillas 2 (10 oz.) cans enchilada sauce 1 (8 oz.) can sliced black olives 8 oz. shredded cheddar/jack cheese Preheat oven to 350 degrees. Coat a 9x13 inch baking dish. In a medium bowl, combine the garlic, onion, beans, chilies, peppers, and tempeh. Pour the enchilada sauce into a medium bowl. To prepare the casserole, dip three tortillas in the enchilada sauce and place them in the prepared baking dish. Be sure to cover the bottom as completely as possible. Place 1/2 of the bean mixture on top of the tortillas and repeat. Drizzle the remaining sauce over the casserole and sprinkle the top with olices and the shredded cheese. Cover and bake for 30 minutes; uncover and continue baking for an additional 15 minutes, or until the casserole is bubbling and the cheese is melted. BACK TO TOP Sunflower Cheese Balls 4 ounces Muenster cheese, room temperature 4 ounces cream cheese, room temperature 1/2 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/8 teaspoon cayenne pepper 2/3 cup roasted, salted sunflower kernels Combine Muenster cheese and cream cheese; blend thoroughly, preferably in a food processor. Add Worcestershire sauce, paprika and cayenne pepper; blend. Refrigerate at least 30 minutes. Form cheese mixture into teaspoon-size balls. Roll in sunflower kernels immediately. Refrigerate 2 hours. Serve cheese balls with whole-grain crackers, bread sticks or miniature bread slices Yields: 25 cheese balls BACK TO TOP Guacamole in Cherry Tomatoes 48 cherry tomatoes 4 avocados, pitted and peeled 1/4 cup lemon juice 2 tablespoons grated peeled onion 1/4 teaspoon hot pepper sauce Remove tops from tomatoes and discard. Use a small spoon to remove the pulp and seeds; reserve the pulp. Turn tomatoes over onto paper towels and drain for 20 minutes. While tomatoes are draining, place avocados in a medium bowl and mash. Stir in lemon juice, onion, hot pepper sauce and reserved pulp. Using a pastry bag (or a plastic sandwich bag with the tip cut off), fill tomatoes with the avocado mixture. Keep refrigerated until ready to serve. BACK TO TOP Champps Seasoned Sauce (Copycat of the restaurant recipe) 1 C. sour cream 3/4 t. paprika 1/8 t. seasoned salt 1/8 t. cayenne pepper (adjust to your taste) 1 T. milk 2 t. diced bulb of green onions Blend together everything except the onions. Leave in refrigerator for 1-2 hrs. When ready to serve, stir in onions. Can be served on a baked potato with added shredded cheddar cheese, on potato skins or fries. BACK TO TOP Caroline's Banana Cream Pie 3-4 ripe bananas, chopped 4 tbsp maple syrup 1 tsp vanilla 1 1/2 pkg extra firm SILKEN tofu (Mori-Nu) Combine all in blender till smooth. Pour into baked pie crust, chill till set. If you like Italian/vinaigrette, try this. You probably won't buy any from the store again. We use this as salad dressing, also brush on portabellas or tempeh/vegetable kabobs on the grill. Very tasty. BACK TO TOP Italian salad dressing or marinade 1/2 cup good quality olive oil 1/4 cup lemon juice 1/4 cup balsamic vinegar 1 tsp salt 1 tsp sugar 1/2 tsp oregano leaves 1/2 tsp dry mustard 1/2 tsp onion powder 1/2 tsp paprika 1/4 tsp thyme 2 cloves garlic, put thru garlic press Shake all ingredients together in a tightly covered jar. Refrigerate for a few hours before using to blend flavors well. Shake before using. Best to store in refrigerator. BACK TO TOP Vegetarian Chopped Liver 1 1/2 T. oil 1 1/2 c. chopped onion 1 c. toasted cashews 1 c. steamed fresh string beans, cut into 1" lengths 1 T. lemon juice Salt and freshly-ground pepper to taste Heat oil and sauté onions slowly over moderately low heat, stirring often until nicely browned. Combine onions with remaining ingredients in food processor. Process until smoothly pureed, scraping down sides as needed. Makes about 2 c. Serve at room temperature on a bed or lettuce or with Matzoh. Also delicious with party rye or pumpernickel breads. BACK TO TOP Creamed Spinach Gratin Estimated Total Time: 50 minutes 1 (10-ounce) bag fresh spinach Cooking spray 1 chopped onion 1/2 cup tub-style light cream cheese 1/2 teaspoon dried oregano 1/4 teaspoon pepper 1 T salsa 1/4 cup sunflower seeds 1(1/4-inch-thick) sliced tomato 1/4 cup dry bread crumbs 2 tablespoons finely grated fresh Parmesan cheese Preheat oven to 375. Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside. Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; saute 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano and pepper. Uncover and cook an additional minute or until cream cheese melts. Add salsa and sunflower seeds and mix well. Spoon spinach mixture into a 8in x 8in square casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach and sprinkle with bread crumbs and Parmesan cheese. Bake at 375 for 30 minutes or until golden brown. BACK TO TOP Black Bean Jambalaya (serves 4) 1 onion, chopped 1 lrg carrot, chopped fairly small 1 green pepper chopped 1 fresh green chilli, chopped small (if you have it, but not essential) 1/4 - 1/2 teasp cayenne pepper 8oz white rice, washed and well drained tin tomatoes tin black beans, rinsed and drained squeeze tomato puree good dash worcester sauce + 1 teaspn yeast extract (or veg stock cube) Salt and pepper Use a large, deep frying pan (I use a wok) with a lid. Add about a tblsp oil to the pan, fry onions for a min, add carrots, stir round, cover and let cook for a few mins otherwise the carrots stay crunchy. Add green pepper and after cooking for another couple of mins, the chilli if using and fry for another min. Add the rice and stir so all the grains get coated with oil, then add the tomatoes and break them down a bit. Add the cayenne, about a pint of hot water, tom puree, worcs sauce + yeast extract (or stock cube), S & P and the beans. It needs a fair amount of salt because of the rice, but check how salty your stock is. Bring to the boil. Turn heat down as low as poss, cover pan and cook for about 20 mins until rice is cooked. Give it a stir a few times so the rice doesn't stick, and add more water if it's getting too dry as the rice absorbs a lot. It should be served fairly moist but with no obvious liquid. Check seasoning too as it may need extra salt or cayenne. Pile onto plates, and voila! Leftovers can be reheated - add extra water as it soaks into the rice, and the rice gets a bit broken up with the stirring (hence we call the next day's serving 'Bean Mush'!), but it still tastes good. BACK TO TOP Benne cakes Benne cakes are a food from West Africa. Benne means sesame seeds. The sesame seeds are eaten for good luck. This treat is still eaten in some parts of the American South. (Warning: Cookies and baking sheet will get very hot and can burn! Always bake with a grown-up for help and safety!) You will need: oil to grease cookie sheet 1 cup finely packed brown sugar 1/4 cup butter or margarine, softened 1 egg, beaten 1/2 teaspoon vanilla extract 1 teaspoon freshly squeezed lemon juice 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup toasted sesame seeds Preheat the oven to 325°. Lightly oil a cookie sheet. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 mintues or until the edges are browned. Enjoy! BACK TO TOP Latkes Latkes are potato pancakes fried in oil. The oil is a reminder of the miraculous oil that lasted for eight days when the Temple of Jerusalem was rededicated. (Warning: Always cook with a grown up for help and safety; fried foods can get very hot and can burn!) You will need: 4 cups peeled, grated potatoes 1 large onion, chopped 1 1/2 teaspoons salt 2 tablespoons flour 2 eggs pepper to taste 2 teaspoons chopped chives (optional) Wash, peel, and grate the potatoes. Squeeze out liquid. Combine with onion, salt, flour, and pepper (and chives). Lightly beat the egg, and stir into the mixture. Heat the oil in a skillet, and spoon in tablespoons of the mixture to make medium sized patties. Brown on one side, turn and brown lightly on the other. Repeat with the rest of the mixture. BACK TO TOP Festive 7 Layer Dip 1 can black soybeans, rinsed and drained 1 pkg. taco seasoning 2 avocados, pitted and mashed 1 cup sour cream* 2 tomatoes, seeded and diced 1 bunch green onions, sliced 1 small can black olives, chopped 2 cups shredded cheddar or Mexican blend cheese* You can use either dairy or soy sour cream and cheddar cheese. If you cannot find black soybeans, you can use black beans or refried beans. Most health food stores carry black soybeans, which are quite good. Using a potato masher or heavy spoon, mash the drained soybeans. Add the taco seasoning and blend well. To assemble the dip, spread the bean/seasoning mixture on the bottom of a glass dish (glass works best to showcase the layers of the dip. This would look great in a trifle dish) Next, spread the mashed avocado over the beans. Top with sour cream, tomatoes, green onions and olives. Finally, top with the cheese. Serve with green & red tostada chips. BACK TO TOP Italian salad dressing or marinade 1/2 cup good quality olive oil 1/4 cup lemon juice 1/4 cup balsamic vinegar 1 tsp salt 1 tsp sugar 1/2 tsp oregano leaves 1/2 tsp dry mustard 1/2 tsp onion powder 1/2 tsp paprika 1/4 tsp thyme 2 cloves garlic, put thru garlic press Shake all ingredients together in a tightly covered jar. Refrigerate for a few hours before using to blend flavors well. Shake before using. Best to store in refrigerator. BACK TO TOP Supreme Green Spaghetti 8 oz. spaghetti or other pasta of your choice 1 lb. broccoli or chopped spinach (or other greens) 1/2 cup skim milk 1-2 cloves garlic, put thru press 1 Tbsp melted butter 4 tsp. grated parmesan Prepare the pasta according to directions, drain and keep warm. Meanwhile steam chopped spinach or broccoli until spinach is somewhat wilted or broccoli is crisp-tender and bright green. Transfer vegetables to blender and add milk, garlic & butter. Puree. Pour over hot pasta & toss, and sprinkle with parmesan. I used soy milk, soy margarine, and soy cheese. candipdx [candipdx]Friday, December 21, 2001 12:10 AM Subject: Re:Easy Vegan Double Chocolate CupcakesI missed this one! Recipe for this please, anyone: Easy Vegan Double Chocolate Cupcakes Thanks, Candi contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowedcontact owner with complaints regarding posting/list or anything else. 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