From: Wyaltheou
Subject: Signature Recipes? - - hmmmmm.....
Date: December 20, 2000 at 2:23 pm PST
I don't often get a chance to cook for other people, but i have taken a fruit crisp to the occassional church dinner-on-the-ground with good success.....also a stuffed avacado recipe that got all the wows at the vegetarian potluck i started a couple years ago. you are more than welcome, MoonDansyr-friend-ma'am, to post these on your recipe page if you think they are of any real merit.....and i will be frequenting your page to copy off some of the others you've got up....i know they've got to be good; the ones posted below certainly are!
here are the recipes:
FRUIT CRISP
1 1/2 lbs cooking apples
1/4 cup sucunat (for the apples)
1 1/2 cups cranberries OR raspberries OR blueberries (fresh or frozen)
2 tbs water
1/3 cup vegan margarine or margarine substitute
1/2 cup sunflower seeds or slivered nuts of choice
1/3 cup sucunat (for the crumble)
1 1/4 cups whole-wheat flour
1 cup oatmeal
directions:
1. peel, core, dice apples; cook in saucepan with the 1/4 cup sucunat and tbs water until just softened
2. add the fruit (cranberries or whatever) and cook a minute or two more. remove from heat.
3. melt vegan margarine in small saucepan with sunflower seeds; lightly toast the seeds (nuts) for a few minutes
4. mix remaining dry ingredients in large bowl, pour in sunflower mixture and combine to form loose mixture.
5. put fruit in large shallow ovenproof dish and sprinkle over with the crisp topping.
6. bake at 350*F for about 40 minutes or until top is golden and crisp
*******************************
STUFFED AVACADOES (personal favorite!)
2 large ripe avacadoes
a little lemon juice
salt and pepper
1/2 cup finely chopped brazil nuts (i've substituted almonds before)
1/4 cup pine nuts (optional, but i recommend them!)
1/2 cup soy uncheeze, crumbled
2 firm ripe tomatoes, peeled and chopped
whole wheat breadcrumbs
a little paprika
directions:
1. halve avacadoes and carefully remove flesh from skin while keeping the shells intact. brush insides of shells with a little lemon juice. dice avacado and put in a bowl with a sprinkling of lemon juice to keep it fresh.
2. add the other ingredients and mix gently.
3. spoon filling into the avacado shells, sprinkle with breadcrumbs and dust lightly with the paprika.
4. bake at 400*F for 15 minutes
...........of course, depending on your personal preference, the filling for these shells is very forgiving and can adapt to nearly anything you want to stuff it with......enjoy!
eat well!
W
From: Secular Pagan
Subject: My Veggie Chili is famous among at least two dozen people!
Date: December 20, 2000 at 12:21 pm PST
Secular Spirituality
Even the meat-eaters like my chili (unless, like my mom, they hate beans, but even she liked the rest of it after she picked the beans out) but it's never exactly the same, twice, and the proportions always vary, so it's hard to put the recipe down. It started as a VERY "mild" chili that I could get my son to eat, but over the years, as his tastes have evolved to spicier fare, my basic recipe has evolved. I usually "eyeball" it, but generally I use at least a tablespoon of chili powder and a tablespoon of cumin these days. I also tend to use big chunks of yellow onion instead of the green onions.
Aw, hell, I'll give it my best stab, but realize that the recipe is always subject to change without notice, depending on what's available. I'll be making this for a holiday open house I'm having on the 26th, and a new variation will be to add a couple or three cans of chopped mock duck to the mixture. We'll see how that goes.
But here's the basic recipe:
KARYN'S MOST INCREDIBLE VEGETARIAN CHILI
1 medium green pepper, chopped in big chunks (if I double the recipe, I sometimes use one green and one red pepper)
1 large yellow onion, chopped in big chunks (Milder alternative: 3 to 6 green onions, sliced)
Cumin: 1 tsp (very mild) to 1 Tbsp (not so mild), or even more if you prefer Chili powder: Same amount as the amount of cumin you use (i.e., 1:1 ratio)
1-1/2 tsp to 2-3 Tbsp. oregano, depending on how much cumin and chili powder you use (I usually eyeball this one)
1 clove garlic for mild, 2 or 3 big honkin' cloves for stronger flavor
2 - 15 oz. cans tomatoes, chopped (reserve canning liquid)
OPTIONAL: 1/2 to 1 tsp salt, which I never use anymore, and it tastes just fine, but if you're a saltoholic you'd better add some
2 - 15 to 16 oz. cans beans (kidney, pinto, and/or black), drained and rinsed (does ANYONE like that grotty slimy canning liquid in canned beans? blugh.)
1/2 of a 6 oz. can of black olives, drained and sliced (if you're a true olive freak, go ahead and use the whole can; if you're pressed for time, don't bother slicing, just drain 'em and dump 'em in)
1/4 c. bulgur
O.K. Those are the basic ingredients. You can add as many things as your imagination and bad taste think would be good in chili: corn, other kinds of beans, leftover cooked lentils, rice, fried tofu, yellow and orange and any other peppers, hot peppers of whatever variety, green beans, peas, carrot chunks or slices, etc., etc. Also, if you like a "saucier" chili, add an 8 oz. can or two of tomato sauce (I use unsalted). Otherwise, add water or diluted tomato juice if the chili looks too "dry."
Here are the directions:
In a large, heavy saucepan sautee green pepper and onions in 1 to 2 tsp. olive oil until soft. Add spices; sautee a couple minutes more. Press garlic into mixture and sautee very briefly, being careful not to burn garlic. Add tomatoes and tomato liquid, then stir in remaining ingredients. Simmer, partially covered, for at least 30 minutes. Makes 4 to 6 bowls. Serve with a nice, substantial bread, and plan on sleeping alone that night.
From: Maile
Subject: Mine
Date: December 20, 2000 at 10:09 am PST
You can post mine, too nt - Maile
Okay, this never comes out the same because my cooking method consists primarily of guessing, but it's always good, it's always easy, and people always think it's 'weird' but then end up loving it.
In a pan with a little olive oil, saute:
red bell peppers
green olives
capers
purple onions
pine nuts
chunks of firms tofu
add a can of diced tomatoes
add salt/pepper/oregano/basil/anything else that's lying around that's not poisonous and might taste good.
serve over spaghetti with veggy parmesean
mmmm.
From: melanie
Subject: this is mine. meat eaters always have thirds.
Date: December 20, 2000 at 6:56 am PST
u can post mine, i totally invented it myself...
MELANIE'S THAI LINGUINE
m thai food:
ingredients:
one package linguine
soy sauce
maple syrup
olive oil
"thai" brand spicy satay peanut sauce one jar
seitan, cut into chunks
mushrooms, cut into big chunks, preferably portobello
brocolli, cut up
cabbage, shredded
peapods
carrots, shredded
cashews, crushed
scallions, raw, sliced
---- in a casserole dish, put seitan, mushrooms, a little water, soy sauce and olive oil. leave that simmering.
boil water and pasta.
steam the other veggies (not the scallions tho) separately in steamer.
when pasta and veggies are ready, drain pasta and dump the simmering stuff (simmer juice too, as long as there's only like a half inch or an inch) into the big pot with the pasta. then dump in the steamed veggies (drained of course.) then dump in the peanut sauce -like 4/5ths of the jar, a couple dashes of oil, a bunch of dashes of soy sauce, a couple dashes of real maple syrup. put the lid on and shake it tons till its all coated. put on plates and then put chopped raw scallions and crushed up cashews sprinkled on top of each plate. if you cant find Thai brand peanut satay sauce, u can make your own w/ natural PB, coconut milk, crushed red pepper, and water.
From: Venticello2
Subject: My Momma's Sweet Potatoe Stoup
Date: December 20, 2000 at 5:53 am PST
It's not really a soup...nor a stew...so it's stoup! Really great for using up leftover cooked sweet potatoes.
SWEET POTATOE STOUP
2 Cooked, pureed sweet potatoes
1 onion
1 clove garlic
1 stalk cerely
1/2 of a medium head of cauliflower, cut into florets
enough soymilk to thin (for a real flavor booster and treat, i've been using Imagine Foods Creamy Butternut Squash soup--Delici-oso!)
Blanch the cauliflower.
Saute the onion, garlic, and celery in a soup pot until softened.
Add cauliflower and potatoes and thin with milk or soup.
Cook until the cauliflower is cooked to desired texture (i like it crunchy, my mom likes it mushy, my dad likes it just in the middle!) If not using butternut soup, you may need to flavor it a bit more with some cinnamon and cardamon. Enjoy!
From: Hark! Did someone say food? (Recipes included!)
Subject: Re: Signature Recipes? - - I was asked this the other day in chat...
Date: December 20, 2000 at 5:27 am PST
FOOD! I love food. Probably too much. Ah, well. On to one of my favorite topics of discussion:
Can't Believe It's Healthy toast spread
For those rare occasions when they wonder about something relevant-- like where you get your iron. ;)
1 mashed banana (leave it chunky)
1-2 T black strap molasses
1 tsp almond butter
2 slices of whole grain toast
Mix the banana and molasses together. Spread toast with almond butter. Top with banana mixture. Savor.
Mmmmm...
CHAI
A lot of work, but so definitely worth it. You'll need cheesecloth.
1 1/2 cups water
8 green cardamom pods
2 whole peppercorns
8 whole cloves
1 inch long segment cinnamon stick
3 T loose leaf black tea OR two tea bags ripped open and dumped in (don't keep the tea in the bag)
2/3 cup soy/rice milk
3 T sugar or equivalent measure of any sweetner
ground cinnamon (optional)
Bring the water, cardamom, peppercorns, cloves, and stick cinnamon to a boil; turn down heat and simmer for 10 minutes. Add 'milk, sweetener and simmer for five minutes. Add tea leaves, turn heat to low and cover for three minutes. Turn off heat and let stand for five minutes. Strain into mugs and sprinkle with cinnamon if desired.
Note: As far as I'm concerned, vanilla Silk is the only 'milk to use in this recipe.
I'm also known for variations on Joanne's recipes. My favorite thus far is the alteration to her chocolate chip cookies. No chocolate chips cause I don't like chocolate. (Makes sense, huh?) Lots of raisins and cinnamon. Yummy.
Happy munching!
--Kyevi
From: jellybean
Subject: joanne helped me with this one, but essentially it is mine (somewhat stolen from great american bagel)
Date: December 19, 2000 at 8:05 pm PST
fake fake crabmeat salad
(please excuse that these measurements aren't totally exact)
one good sized carrot
one good sized parsnip about same size as carrot
vegan mayo
dill
dill pickle relish
ketchup
grate carrot and parsnip. add enough mayo to suit your liking. add as much dill as you can stand. a teaspoonish amount of relish and ketchup. Mix throughly. put on toast, crackers, bagels - everything (onion garlic sesame poppy mix) is the best, or eat it plain.
From: laurastar
Subject: two of mine
Date: December 19, 2000 at 9:48 pm PST
In Reply to: joanne helped me with this one, but essentially it is mine (somewhat stolen from great american bagel) posted by jellybean on December 19, 2000 at 8:05 pm:
not too remarkable, but the recipes are mine and I like them enough to make them again and again :)
GUACAMOLE
1 avocado
2 cloves garlic
2 t lime juice
1/4 t salt
1/4 t red pepper flakes
peel and mash avocado, mince garlic, and combine.
CREAM OF CORN SOUP
1 box nondairy milk (I like the rice/soy blend best for this)
2 T olive oil
1 small onion
flour
1 1/2 C frozen corn
salt and pepper
Mince onion and sautee in oil. add enough flour to sop up the oil. blend soymilk in slowly, getting out all the lumps. add corn, bring to a boil, boil a minute or so, add salt and pepper to taste, and serve.