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A
to Z
Recipes
October 7, 2009
Always
something to make you think,
laugh and cook.
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If you had to go to the web site to
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Good morning and welcome to your Wednesday edition of A to Z
Recipes Newsletter. Look out, Winter... here we come! SOME
DAY. It's been in the 90's and the humidity in the 70's. The
heat index readings were around 108 yesterday afternoon. My only chance
of cooling off was to open the freezer to take something down to thaw
for dinner tonight. BUT! other folks had 8 inches of snow yesterday in
the northern states, and others across the globe have suffered
tsunami's. I will keep what I have, thank you.
It's that awful time of the year... the really big A to Z
Recipes newsletter and web site publishing bills come due
twice yearly (in April and October). I keep up with the smaller ones
($20 here, $39.99 there, etc.) throughout the year myself but only ask
for help for the big ones. If you are able, please share a buck or two
for the cause. Not everyone can help, I totally understand. But... some
can... and now is the time it's needed most. Visit the Reader
Support section to see how you can help. Thanks in advance.
The current Monthly Theme topic is announced is "Fabulous Fall Favorites".
Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z Recipes.
The Monthly Theme issue containing recipes from the
topic of "Around the World
with Recipes" will be posted next Sunday. It is
HUGE and well worth the wait!
It is October already - can you believe it? And today being the first
Wednesday means we hear from our good friend Patricia
in Charlevoix, Michigan. She's truly outdone
herself in today's issue. Make no bones about it!
Here's Patricia...
I
definitely am a meat eater, at least twice a day and just about always
for Sunday morning breakfast. With this thought in mind, I sanely (?)
rationalized there are a lot of folks who are indeed vegetarians. Long
gone are days when meatless recipes meant very few resources, so this
issue is especially for vegetarians, the folks who have to limit meat
in their diets, and heck, anyone else who is looking for a good,
meatless recipe.
We'll see you here again on Sunday, God willing.
PS:
Bling! Bling! Bling!
If you're interested in Las Vegas in 2010, please visit this link
right away.
Kitchen
tools and gadgets at Amazon.com.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Some of the
submitted recipes include milk, cheese, eggs,or fish. This is due to
Vegetarianism having different divisions, including:
Ovo-lacto vegetarian -
People who do not eat meat of animals such as chicken, pigs, cows, etc.
Also they do not eat fish and seafood. But they do eat eggs, egg
products, milk and other dairy products. (Some Americans claim that
they are vegetarian but they eat chicken and fish, by this definition
they are not vegetarian)
Lacto-vegetarian -
People who do not eat meat of animals, eggs, egg products, fish, and
seafood. But they do use milk and dairy products.
Eggitarian -
A lacto-vegetarian, who would not eat eggs explicitly, but will eat
cookies, cakes, etc. that may contain eggs.
Vegan -
People who avoid all animal products: meat, fish, seafood, eggs, egg
products, milk, dairy products, and honey. In addition, they avoid
wearing leather, wool, silk, and avoid using other animal products.
Vegetarian -
A person who chooses not to eat certain/any animal products.
Crusto-vegetarian -
A person who limits his/her intake of meat in certain ways, such as
choosing not to eat certain types of meat, such as beef and pork, but
eating other kinds, like chicken and/or fish. Or a person who only eats
meat once or twice a week
Fruitarian -
A person who chooses to eat only fruit, fruit-like vegetables, seeds,
and nuts
Living foodist -
A person who chooses to eat only raw food.
Click
if you have a submission for the Food For Thought section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Vegetarian
recipes have terms not normally seen in non-vegetarian offerings.
Including:
Agar
A gelling agent made from red saltwater algae.
Arrowroot
A fine white starch with thickening properties superior to those of
flour and corn starch. Arrowroot can be used for both sauces and
desserts.
Casein
A milk protein sometimes used in otherwise non-dairy products like soy
milk, soy cheese, and non-dairy creamer
Hemp oil
Hemp oil has been used medicinally in China since the Ming dynasty and
is currently gaining ground in the West as a healthy and delicious
alternative to other types of oil. The mildly nutty flavor of hemp oil
lends itself well to salad dressing and to drizzling over pasta, dips,
and steamed vegetables.
Organic sugar
Most common types of sugar - white, brown, and confectioner's sugar -
are often filtered through bone char (which is made from the bones of
cattle).
Sugar made without bone char
•Country Cane
•Florida Crystals
•Jack Frost
•Pillsbury
•Rapunzel (Rapadura)
•Rouse's Markets
•Southern Bell
•Supreme
•Wholesome Sweeteners
•beet sugar
•most organic sugars
•unrefined sugar
Rennet
An enzyme from the stomach of slaughtered calves, used to coagulate
cheese. Found in many but not all dairy cheeses.
Seitan
A vegetarian replacement for meat, made of protein (gluten) extracted
from flour.
Soy
An Asian legume which is an excellent, inexpensive vegan source of
protein and iron. Soybeans are used to make a number of vegetarian and
vegan substitutions for meat, dairy, and eggs.
Soy milk
A milk-like product made from soybeans, with the same amount of protein
as and less fat than cow milk. However, some soy milks are not vegan as
they contain the animal protein casein
Tempeh
A vegetarian replacement for meat, made from fermented soybeans.
Originally from Indonesia.
Textured Vegetable Protein
A popular but ultimately unhealthy vegetarian replacement for meat. It
is a refined byproduct of soy oil and can cause gastric distress.
Tofu
A vegetarian replacement for meat, eggs, and cheese, made from curdled
soymilk pressed into blocks. Tofu can be eaten fresh or cooked in many
different ways and is an excellent source of protein.
Originally from China
Types of Tofu:
1. Extra-firm tofu - frying, roasting, grilling, marinating
2. Firm tofu (Chinese style) - stir-frying, boiling, filling
3. Soft tofu (Japanese style) - pureeing
4. Silken tofu (smooth, custardy, not fresh) - pureeing, simmering, egg
substitution
Send
Flowers from $19.99 + get a FREE vase! Roses voted best value by WSJ!
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Vegetarians take
special care with their diets,choosing most from foods made with whole
grains, using a variety of vegetables and legumes and lots of fruits,
including fresh, dried and canned.
Some also choose moderate amounts of dairy foods and alternatives such
as soy milk; nuts and seeds; and include vitamin B-12 enriched foods.
Many studies have shown that vegetarians seem to have a lower risk of
obesity, coronary heart disease (which causes heart attack), high blood
pressure, diabetes mellitus and some forms of cancer.
So the next time you bite into that apple or sip some warm carrot soup,
know that you can enjoy your food not only for its flavor, but for its
disease-fighting prevention as well.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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Our
Monthly Theme topic is: "Fabulous Fall Favorites"
What we're looking for are recipes that carry us through the Fall entertaining season. For the cooler days of Fall -- hearty meals and soups, tasty pies and cakes, and treats for Halloween. You could share your never-fail potluck casserole, pumpkin recipes, and pies that make the house smell wonderful while they're baking! If you have a special Thanksgiving or Christmas recipe to share, please do. This issue will be posted just in time for you to share with family and friends this year. (Make sure to not send
recipes
you've already shared at a2z.) This is a theme topic that
will become a
keeper.
Join us in this
fun monthly theme topic, won't you? Please join in the
fun and send in your "Fabulous Fall Favorites"
for this
Monthly Theme topic.
Note:
There are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
favorite recipes in this month's theme topic of "Fabulous Fall Favorites".
We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make sure to view the rules section to
ensure your submissions are acceptable.
The rules for posting items in
A to Z Recipes newsletters are:
As a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please use this email
link for submitting only regular recipes:
A to Z Recipes Inbox.
Please use this email
link for submitting only theme recipes: "Fabulous Fall Favorites".
Please use this email
link for submitting all other items for
posting: A to Z Recipes.
See the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The theme issue
for "Fabulous Fall Favorites" has a deadline of
October 31,
2009,
and will be posted on November 8, 2009.
Please use this email
link to submit a recipe for theme
recipes: "Fabulous Fall Favorites"
As usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Would you like to
celebrate your
birthday with us here at A to Z Recipes? We would
love to help
you only a2z
readers...
not
friends or family members. This
feature will cease at the end of this year. Please do not send any
birthdays
that occur after December 2009.
Please send your request using this
link. Tell us so we can strike up the band and light
the candles on that cake. Please, basic
information:
Your
Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our October Birthday Babies:
2nd Jean M. in Ohio (one of our most "senior" seniors!)
2nd Rosemarie C. in Kansas City, Missouri
2nd Mary C. in Slaton, Texas
2nd Michelle B. in Springfield, Missouri
2nd Susan G. in Idaho
3rd Ryan, Dartmouth, Nova Scotia
3rd Cathy in Brookings, South Dakota
3rd Jo T. in Sumrall, Mississippi
5th Bob in Chula Vista, CA (hubby of Barbara)
5th Deanna C. in Leander, Texas
5th Kamryn K. in Butler, Pennsylvania
6th Lynda N. in Iberia, Missouri
6th Cecilia R. in Wiconisco, Pennsylvania
6th Deann T. in Knox, Indiana
8th Suzy-Q in Cocoa Beach, Florida
8th Cortney H. in Boulder, Colorado
8th Ronna J. in Poulan, Georgia
9th Terri S. in Paris, Tennessee
10th Valerie in Trinity, North Carolina
10th Betty R. in Ft. McCoy, Florida
11th Gloria M. in Telford, Tennessee
13th Barry in Lethbridge, Alberta, Canada
14th Gene S. in Van, Texas
15th Allan N. in Isle of Palms, South Carolina
15th Kim H. in Redlands, California
16th Pam H. in Swanton, Ohio
16th Pody in Rosemount, Minnesota
17th Pat C. in Auburn, Washington
17th Colin B. in Calgary, Alberta, Canada
18th Dawn A. in Godfrey, Ontario, Canada
19th Patricia G. in Soddy Daisy, Tennessee
21st Mary H. in Montreal, Canada
22nd Norma L. in Pataskala, Ohio
22nd Larry J. in Spring Hill, Tennessee
22nd Marvin S. in Yellville, Arizona
23rd Mildred B. in Rocky Mount, North Carolina
24th Michael H. in Endicott, New York
25th Pamela S. in Cana, Virginia
25th Cassandra H., in Florence, Alabama
26th Helen S. in Rochester, Minnisota
28th Janelle in Oxford, Alabama
29th Kenneth in Webber, Kansas
30th David M. in Charleston, West Virginia
30th Jackie in Rochester, New York
30th Nancy A. in Delaware, Ohio
30th Marvin C. in San Angelo, Texas (Jeanie's DH)
31st Patty Jo B. from Salt Lake City, Utah
Only emails using the appropriate
link and containing the basic
information will be considered for
posting.
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Quotes and Pokes
I'm not a vegetarian because I love animals,
it's because I hate vegetables!
- Woody Allen
What do you call a vegan post-punk band?
Soy Division.
What do you call a vegetarian who goes back to eating meat?
Someone who lost their veg-inity!
(Paraphrased from a very old "Reader's Digest")
A couple heard that their vegetarian son was coming home from
university for Thanksgiving.
"Kill the fatted zucchini, Martha! Our prodigal son is
returning.
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
CASHEW
BUTTER COOKIES
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon apple butter or apple sauce
1/2 cup light brown sugar
1/2 cup cashew butter
1/4 cup Earth Balance
3 tablespoon soy milk
1/2 tablespoon vanilla extract
Cashews for garnishing
Preheat the oven to 375.
In a bowl, whip the sugar, apple butter, and Earth Balance until light
and fluffy. Add the soy milk and vanilla and mix well. Add the flour,
baking soda, and salt; blend together until a dough forms. Drop rounded
tablespoons or ball up the dough on a cookie sheet and flatten slightly
with your palm. Add a cashew in the middle. Bake for 10-12 minutes,
until the edges turn slightly brown. DO NOT let the tempting aroma give
way to a burnt tongue. Wait until cookies are cool before gobbling down
2 or 3.
Note: Earth Balance is a product of Smart Balance.
ALT-AVOCADO, LETTUCE & TOMATO
Thank you Richard
Lightly toast 2 pieces of whole grain bread. Mash 1/2 of an avocado up
with a little salt and a dash of cayenne pepper. Spread the avocado
mash on one piece of bread and top with onion, tomato, lettuce or
spinach, and/or fresh basil leaves. Top with the final piece of bread,
cut on the diagonal, and enjoy!
BANANA CAROB SMOOTHIE
2 cups soya milk
3 bananas
3 tablespoons Carob powder
2 tablespoons honey
1 tablespoon Lecithin (optional)
Blend in a Blender and Serve.
Note: Pinch of ground cardamom, cloves or cinnamon make a tasty
additon. This recipe is great for making popsicles!
PILGRIM PIE
Thank you Joann
Casserole Filling:
2 16 ounce packages frozen mixed vegetables
2 teaspoons canola oil
2 medium onions, finely chopped
4 cloves garlic, minced or pressed
1/2 cup whole wheat pastry flower
2 teaspoons dried thyme leaves, crushed
1 teaspoon dried basil leaves
1-1/2 cup low-fat, nondairy milk
1 pound fat-reduced regular tofu (firm), rinsed, patted dry, &
cut into bite-size cubes
Salt and Pepper to taste
Potato Topping:
1-1/2 cup water
2 teaspoons olive, corn, or canola oil
1-1/2 cup low-fat, nondairy milk
2-1/2 cup instant potato flakes
1/2 teaspoon garlic granules (optional)
1/2 teaspoon salt
Pepper, to taste
Preheat the oven to 400°F. Mist a deep 2-quart casserole dish with
nonstick cooking spray, and set it aside. Cook the vegetables according
tot he package instructions. Drain them well in a colander. Place them
in a large mixing bowl and set aside.
Place the oil in a 2-quart saucepan, and heat it over medium-high. When
the oil is hot, add the onion and garlic. Reduce the heat to medium,
and saute the onion and garlic for about 10 minutes, or until the onion
is tender. Remove the saucepan from the heat, and stir in the flour and
herbs into the cooked onion. Then, gradually pour in the milk, about
1/2 cup at a time, beating vigorously to keep the flour from lumping.
Place the saucepan over medium heat, and cook, stirring constantly,
until the sauce is very thick.
Stir the sauce into the reserved vegetables in the mixing bowl. Fold in
the cubed tofu, and season the mixture with salt and pepper, to taste.
Spoon the mixture into the prepared casserole dish, and set it aside.
To prepare the mashed potato topping, place the water and oil in a
2-quart saucepan, and bring to a boil. Remove the saucepan from the
heat, and stir in the milk. Using a fork, stir in the potato flakes,
garlic granules, if using, salt and pepper. Mix well until the potatoes
are smooth. If the potatoes are too thick, stir in more milk or water.
If they are too thin, add more potato flakes.
Spoon the potatoes over the filling in the casserole dish, spreading
the mixture out to the edges using a fork. if desired, create and
attractive design on the top of the potatoes using the tines of the
fork. Dust the potatoes lightly with paprika. Bake the casserole
uncovered for 35 to 40 minutes, or until it is hot and bubbly and the
top is golden brown. Remove the casserole from the oven, and let it
rest for 5 to 10 minutes before serving.
Serves 6.
EASY MEXICAN CASSEROLE
12 corn tortillas (5-6" size), cut into bite-sized pieces
2 cans (15 oz. each) chili beans (vegetarian of course)
1 can (10-12 ounce)red enchilada sauce
8 ounces Seitan, diced
8 ounces shredded vegan cheese
3 green onions, sliced
Spray a 9x13 pan with non-stick cooking spray. Spread half of the
tortilla pieces in the pan. Pour one can of beans on top, then all of
the seitan. Add the remaining tortilla pieces and the second can of
beans, then pour on enchilada sauce and top with cheese and onions. (I
think chopped olives would also be a nice addition but haven't tried it
yet.) Bake in a preheated 350 degree oven for about 20 minutes.
SEDUCTIVE SALAD & CITRUS GINGER DRESSING
Thank you Canava
1 pound tofu (firm)
1 teaspoon dried oregano
1 cup Spelt flour
½ cup pecans
5-8 tomato slices
4-5 avocado slices
1 ½ cup safflower oil
¼ cup shaved carrots
1 pound mixed field greens
½ teaspoon granulated garlic
1-2 tablespoon 100% maple syrup
1 tablespoon Earth Balance butter
1 tablespoon turbinado sugar (raw brown sugar)
¼ cup red onions, sliced thinly
2 tablespoons chopped fresh cilantro
Citrus-ginger Dressing:
½ cup olive oil
2 tablespoons Shoyu sauce (Japanese soy sauce)
2 tablespoons 100% maple syrup
1 tablespoons fresh ginger, minced
1 fresh tangerine, diced
Any citrus fruit, juiced
½ teaspoon oregano/basil, dried
Mix all ingredients together
Cut tofu into cubes. Add oregano and garlic to flour. Coat tofu with
seasoned flour. Heat oil in skillet and add coated tofu to hot oil.
Cook until all sides are golden brown. Drain. Heat another skillet with
butter. Add maple syrup and tofu and stir until tofu becomes a brown
caramel color. Brown pecans and sugar. Set aside and cool. Layer mixed
greens, tofu, pecans, tomatoes, onions, avocados, carrots and cilantro.
Stir citrus-ginger dressing and add to salad to serve.
GREEK WINTER SALAD
Thank you Byron
1 head romaine lettuce, cut into 1/4 inch strips.
4 or 5 green onions, green part only, cut into 1/4 inch pieces.
Few sprigs fresh dill, chopped.
1/4 cup olive oil
1 tablespoon red wine vinegar
Salt & pepper to taste
4 ounces Feta cheese, crumbled in large chunks.
Pinch oregano
1/2 cup whole black olives (about 16) preferably Calamata Olives
In a wide salad bowl lay out lettuce strips; sprinkle with green onions
and dill. Toss lightly to combine.
In a small bowl whisk together olive oil and vinegar until emulsified.
Season to taste with salt and pepper. Pour over the lettuce and toss
well. Crumble feta over the salad and sprinkle with oregano. Garnish
with black olives and serve immediately.
CHILI
Thank you Sue
1 large can of kidney beans with juice
l can of black beans with juice
1 can of tomato paste
1 Spanish onion
1 green pepper
1 red pepper
Diced jalapeno peppers to taste
2 fresh tomatoes cubed.
Diced Portabella mushrooms
Juice of 1/2 fresh lime
A few table spoons of cooking oil
Salt
2 tablespoons ground cumin
1 tablespoon marjoram
2 tablespoons black pepper
2 tablespoons Paprika
2 tablespoons red chili powder
2 tablespoons Cayenne pepper
2 fresh garlic cloves
2 tablespoons of hot mustard
1/3 can of beer
Start by frying the vegetable in the oil for about 10 minutes in a
large pot, and then add the beans, tomato paste, beer and spices. Let
every thing simmer 5-6 hours. A Slow cooker works well if you have one.
ITALIAN BEAN SOUP
(Zuppa di Cannellini)
1/2 cup extra-virgin olive oil
2-4 cloves garlic, finely chopped
2 tablespoons chopped parsley
2 cans (15) cannellini, white kidney, or other white beans, drained
1 cup vegetable stock
Salt and freshly ground pepper to taste
Toasted slices of Italian bread
Heat the oil in a large pot over moderate heat and saute the garlic
until light golden brown. Add the parsley and stir. Add the beans,
stock, salt, and pepper and bring to a simmer. Puree about 1/2 cup of
the beans in a food processor or by pressing them through a fine sieve
and stir into the soup. Serve over toasted bread.
Serves 4 to 6.
LUNCH IN A JACKET
1 5-ounce baking potato, scrubbed and pricked several times with a fork
1/4 cup frozen mixed vegetables
1/2 tablespoon water
2 tablespoons shredded reduced-fat cheddar cheese
1/2 teaspoon dry-roasted sunflower seeds
Place the potato on a paper towel in the center of the microwave oven.
Microwave on high (100%) power for 4 1/2 to 4 1/2 minutes, until potato
is tender when pierced with a fork. Remove from oven and let stand for
4 to 5 minutes. Meanwhile, place the vegetables and water in a small
microwave-safe dish. Cover and microwave on high for 2 to 3 minutes,
until just tender. Carefully open the potato by cutting a slit in the
top and gently pushing the potato from both ends (protect fingers with
hot pads or paper towels) to loosen and the potato pulp. Fluff the
potato with a fork. Spoon the hot vegetables into the potato. Top with
cheese and sunflower seeds. Serve warm.
BOW TIE PASTA WITH TOMATOES & PINE NUTS
Thank you Marie
2 cups Bow Tie pasta
1 chopped onion
2 stalks celery, chopped
1/4 Cup sliced black Olives
1 teaspoon pine nuts
1-2 cloves garlic
1 quart canned tomatoes
1/2 red pepper,sliced
1/2 cup Feta cheese
1 sliced Zucchini or cucumber
1/4 cup white or red Wine
1 tablespoon Pesto ( Optional)
Olive Oil
Saute onions, celery, peppers, garlic in hot oil. Add tomatoes, black
olives, and pesto to make a sauce. Add wine and reduce to thicken.
Season with salt and pepper to taste. A little water and cornstarch
will thicken if desired. This should make a nice pungent sauce.
Sprinkle with feta cheese when serving.
Note: Boil pasta till al dente and top with sauce. Sprinkle with grated
Parmesan cheese and pine nuts to finish.
BICENTENNIAL RICE PUDDING
1 cup rice
1 cup sugar
2 cups milk
2 teaspoons cornstarch
1 teaspoon vanilla
1 teaspoon lemon juice, optional
1/2 cup cranberries, dried
1 cup fresh blueberries
Prepare rice as instructed and cool. In a saucepan, combine milk,
sugar, cornstarch, lemon juice and vanilla. Bring to simmer until
mixture thickens. Cool and chill for 30 minutes. Combine rice and
cooled milk mixture, add dried cranberries, fresh blueberries and lemon
juice.
Serves 4
POTATOES IN AN ONION PATCH
Thank you Fred
6 cups cubed potatoes
1 envelope onion soup mix
1 stick margarine
1 teaspoon chopped jalapenos (optional)
6 slices cooked bacon, crumbled
Coat potatoes with onion soup mix. Melt margarine stick. Put all
ingredients in a 2 1/2 quart slow cooker, stir, and cook on high for 4
hours or slow for 8 hours.
ORANGE RUM SWEET POTATOES
1 large can sweet potatoes, drained
1/4 cup butter
2 tablespoons rum
1/4 teaspoon salt
1/3 cup light brown sugar
Cut potatoes in thick slices and layer in shallow baking dish. Combine
butter, rum, salt and brown sugar. Bring to a boil and simmer 5 minutes
or until thick. Pour over sweet potatoes and sprinkle with additional
brown sugar. Bake 15 minutes.
FROSTY BANANA POPS
6 firm, peeled bananas
Plate of honey
Plates of --
chopped nuts, shredded coconut, and cookie crumbs
12 popsicle sticks
Cut each banana in half crosswise. Insert popsicle stick in the cut end
of the banana. 2. Brush honey over banana with a pastry brush. 3. Roll
each banana into desired topping(s). 4. Arrange on plate; cover with
plastic wrap. Store in freezer until ready to eat.
PINEAPPLE & BANANA COUSCOUS PUDDING
3/4 cup water
1/2 cup plain couscous
1 tablespoon unsalted butter
1/2 large banana, chopped
1 tablespoon packed golden brown sugar
1 1/2 cups plus 2 tablespoons chilled nondairy topping
5 tablespoons sweetened cream of coconut
1 tablespoon triple sec
1/2 cup candied pineapple, minced
1 1/2 cups diced peeled fresh pineapple
Bring 3/4 cup water to boil in a heavy medium saucepan over high heat.
Stir in couscous then remove from heat. Cover and let stand until water
is absorbed, about 15 minutes, then fluff with a fork. Melt butter in a
small nonstick skillet over medium high heat. Add banana and sugar and
saute until banana is soft, about 1 minute, the let cool. Fold cream of
coconut and triple sec into topping, reserving 6 tablespoons. Fold
candied pineapple, couscous and banana into remaining whipped cream
mixture in bowl. Divide mixture among 6 parfait glasses or dessert
bowls. Top each pudding with reserved topping mixture. Sprinkle each
with fresh pineapple and serve.
FRENCH CANADIAN SPLIT PEA SOUP
2 cups yellow split peas
5 cups water
2 small carrots, grated
1 small onion, chopped
2 tablespoons sunflower oil or other light tasting oil or butter
1 1/2 cups soy milk
salt and pepper, to taste
Put peas in large pot, and wash/rinse with water. Add the 5 cups of
water, and bring to a rolling boil. Leave boil 5 minutes, turn heat off
and cover for an hour.
Add the carrots, onions, and half of the oil. Bring back to a boil,
cover, then leave to simmer for an hour or until the onions are
translucent. If a creamier, thicker consistency is desired, leave to
cook longer. Add the remaining oil, soy milk and spices.
NUT CUTLETS
Thank you Layla
1 cup walnuts or pecan, chopped in a blender
2 tablespoons margarine
1 small onion, chopped
2 tablespoons flour
3 tablespoons silken tofu
1 tablespoon applesauce
1/3 cup vegetable broth
2 cups fresh breadcrumbs
1/4 teaspoon (or more!) thyme
salt and pepper to taste
Mix tofu, applesauce and broth together.
In a frying pan, sauté onion in melted butter until tender. Stir in
flour, then add tofu-applesauce-broth mixture. Cook until thick. Add
other ingredients. Chill mixture. Shape into 8 cutlets. Pat with a
little flour, then fry in hot vegetable oil until browned on each side.
GRILLED VEGETABLE SANDWICH
3 medium zucchini
1 medium-size yellow bell pepper
2 medium-size red bell peppers
1 large onion
1/3 cup balsamic vinaigrette
2 teaspoons molasses
1 (16-ounce) French bread loaf
2 tablespoons mayonnaise
Cut zucchini lengthwise into 1/4-inch-thick oblong slices.
Cut each bell pepper into 6 wedges, and cut onion into 1/2-inch-thick
slices. Combine vinaigrette and molasses in a large heavy-duty zip-top
plastic bag. Add vegetables; seal bag, and chill 2 hours, turning bag
occasionally. Remove vegetables from bag, reserving marinade; place in
a lightly greased grill basket. Cut bread loaf in half horizontally,
and brush cut sides with 3 tablespoons reserved marinade.
Grill vegetables, without grill lid, over medium-high heat (350° to
400°) 5 minutes, basting occasionally with remaining marinade. Turn
basket over, and grill, basting occasionally, 2 minutes.
Place bread, cut sides down, on grill rack; grill 3 minutes or until
vegetables are tender and bread is toasted. Spread mayonnaise over cut
sides of toasted bread. Place grilled vegetables on bottom half of
bread. Top with remaining bread half. Cut into 8 pieces.
8 servings
NEW FASHIONED RICE PUDDING
3 cups cooked short or medium grain rice, white or brown
1 liter vanilla soy milk
1 cup pitted chopped dates
3/4 cup raisins or currants
1/2 teaspoon nutmeg
1 teaspoon vanilla
Put all except nutmeg and vanilla into a large, heavy sauce pan. Bring
to a boil, reduce to a simmer and simmer, stirring constantly for 10
minutes. Remove from heat and add nutmeg and vanilla, stir.
Serve warm or chilled.
Note:The simmering causes the dates to "dissolve", giving the pudding a
very rich, sweet flavor
COCONUT-MANGO SUNDAES
2 pints coconut sorbet
2 mangoes, chopped
4 Tbs. thinly sliced crystallized ginger
4 Tbs. chopped fresh mint
Divide sorbet among 8 bowls. Top with chopped mangoes, ginger, and
mint.
ASIAN GREEN TRIANGLES
1 bunch baby bok choy, thinly sliced
1 brown onion, diced finely
1 clove garlic, crushed
1 teaspoon soy sauce
1 tablespoon chopped fresh basil
2/3 cup reduced fat ricotta cheese
12 sheets filo pastry
Place bok choy, onion, garlic, soy sauce, basil and ricotta cheese in a
bowl. Mix until well combined.
Lay one sheet of filo pastry on the bench and fold lengthways into
thirds. Spoon some of the mixture onto the top of the pastry strip.
Fold pastry over to form a triangle and continue folding the pastry
strip.
Place triangle on a lightly greased tray. Continue to create filo
triangles with the ricotta mixture, using a new sheet of filo each
time. Lightly spray triangles with canola oil before baking in a
moderate oven, 180°C, for 10 minutes, or until golden brown.
BEAN HAYSTACKS
1 tablespoon oil
1 large onion, chopped
2 cans (15 ounce) mild chili beans
1 can (14 ounce) flavored tomatoes
1 16 ounce bottle pasta sauce
Salad vegetables of your choice, such as sliced lettuce, diced
tomatoes, cucumber or capsicum, grated carrot
Lite sour cream
Corn chips
Fat-reduced cheese, grated
Heat oil in large saucepan, sauté onion until soft. Stir through chilli
beans, tomatoes, and pasta sauce and heat through. Serve bean mixture
over corn chips topped with selection of diced tomato, cucumber,
shredded lettuce, low fat grated cheese and a little lite sour cream.
Dough Base
1/3 cup warm low fat milk
2/3 cup warm water
1 teaspoon sugar
1 tablespoon dried yeast
2 cups flour
½ teaspoon salt
1 tablespoon olive oil
Filling
¼ cup tomato paste
2 teaspoons pesto optional)
½ cup grated Edam cheese/feta cheese
3 cups other vegetable filling -e.g. spinach, tomato, roasted kumara,
roasted pumpkin, roasted courgettes or eggplant...
In a small bowl combine the warm milk and water, stir in the sugar and
sprinkle the yeast on top. Place the flour and salt in a mixing bowl,
and stir in the oil. Add the yeast mixture when it is frothy, and stir
well. Knead on a well-floured surface for about 5 minutes. Put it back
in bowl and microwave for 1 minute on low and let stand for 10 minutes.
Repeat until dough has doubled in size - 2 times more is usually enough.
Divide the bread mixture into slightly uneven portions. Roll the larger
portion into a circle to fit the tray. Spread the tomato paste and
pesto onto dough, leaving a 2cm border around the edge. Place whatever
other fillings you have chosen.
Roll the second piece of dough to cover the filling. Brush the edge of
the base with water and fold to meet the top layer. Pinching the two
together.
Preheat oven to 200°C. Place the tray on the warm stove top for about
5-10 minutes to allow the dough to rise before baking. Bake for 25
minutes at 200°C or until golden brown.
CARROT & POTATO PIKELETS
1 cup white flour
1 teaspoon baking powder
¾ cup soy milk or dairy milk
1 egg
1/3 cup margarine, melted
1 clove garlic, finely chopped
½ cup potato, grated
½ carrot, grated
Salsa:
½ Lebanese cucumber; seeded and finely chopped
½ red capsicum, finely diced
½ red onion, finely diced
2 tablespoons chopped coriander
1 lime, juice only
Lite sour cream to serve
Place flour and baking powder in a bowl. Combine soy milk, egg and
margarine, and add to dry mix Stir in remaining ingredients. Heat oil
in pan. Place dessert spoonfuls of mixture and cook until bubbles
appear, then turn and cook other side until golden.
For salsa, mix together all ingredients except for sour cream. Serve
with salsa and sour cream.
LAKSA
(Spicy Noodle Soup)
1 cup dry rice vermicelli noodles
4 tablespoons red curry paste
2/4 pound firm tofu, sliced
2 ½ cups sliced mushrooms
3 cups boiling water
1 cup light coconut milk
2 x 10g vegetable stock cube, crumbled
3 baby bok choy, leaves separated
1 cup bean sprouts
1/3 cup chopped coriander
Place rice noodles in a bowl and cover with boiling water for 2
minutes. Heat a medium saucepan and saute laksa paste, tofu and
mushrooms for 1 minute. Add boiling water, coconut milk and crumbled
stock cubes. Bring to boil, then reduce heat. Add bok choy and cook a
further minute. Drain rice noodles and divide between serving bowls.
Ladle laksa over and sprinkle with bean sprouts and coriander. Serve
with lime wedges.
APRICOT TOFU ICE CREAM
1/2 pound large dried apricots,chopped
1/2 cup water
3/4 pound soft tofu, drained
1 1/3 cups vanilla soy milk
2/3 cup apricot nectar
½ cup sugar
2 ripe bananas, mashed
½ cup slivered almonds, toasted
½ cup chopped large dried apricots, extra
Place apricots and water in a small saucepan over medium heat. Cover
and simmer for 3 minutes (or microwave, uncovered, on high for 3
minutes) or until apricots are soft. Cool. Process apricots, tofu, So
Good Vanilla, apricot nectar, sugar and bananas until smooth. Pour
mixture into a cake tin, cover with foil and freeze for several hours
or until partly set.
Place partly set apricot mixture into a small bowl. Beat with electric
mixer until smooth or place mixture into an ice cream maker and churn
for 20 minutes. Fold through almonds and extra dried apricots. Serve
immediately or place mixture into a plastic container, cover and freeze
until firm. Place ice cream in the refrigerator.
GRILLED EGGPLANT LASAGNA
Thank you Mable
For the Tofu Ricotta:
1 pound firm tofu, drained
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoon basil
2 teaspoon parsley
3/4 teaspoon salt
1 clove garlic, minced
Place the tofu in a large mixing bowl and mash until the entire block
is in medium-sized chunks. Add the remaining ingredients and stir until
just combined.
For the Sauce:
2 pounds Roma tomatoes
2 tablespoons olive oil
Salt and pepper, to taste
2 teaspoons sugar
Toss the whole tomatoes with olive oil and sprinkle with salt and
pepper. Place on a heated grill for about 4 minutes, or until the skins
begin to blacken.
Remove from the heat and, when cool enough to the touch, peel off the
skins and scoop the seeds and pulp out of the center. Add the tomatoes
to a food processor and blend until smooth, adding sugar and additional
salt and pepper to taste.
To Assemble:
9 lasagne noodles
2 medium eggplants
2 tablespoons olive oil
Salt and pepper, to taste
Preheat the oven to 350°F. Bring a large pot of water to a boil and
cook the lasagne noodles according to the package directions. Drain and
set aside. Cut the eggplants into 1/2-inch slices. Brush both sides of
each slice liberally with olive oil, then sprinkle with salt and
pepper. Cook the slices on a grill over high heat for 3 to 4 minutes on
each side.
In a casserole dish, layer about 1/2 cup of sauce, 3 noodles, 1/2 the
eggplant slices, more sauce, and 1/2 cup of tofu ricotta. Repeat until
all ingredients are layered. Bake for about 30 minutes.
Note: This lasagne tends to fall apart after removing it from the
casserole dish because there isn't a binder, but if you want gooey
lasagne that stays together, try replacing the tofu ricotta with a
melted soy cheese instead.
APPLE CARAMEL BAKE
3/4 cup flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups apples, peeled and chopped
1/2 cups slivered almonds
3/4 cup brown sugar
1/4 cup margarine
3/4 cup boiling water
1/2 cup soy milk
Preheat the oven to 375°F. Grease an 8”x 8” glass baking dish. In a
large bowl, combine the flour, sugar, baking powder, cinnamon, salt,
apples, and almonds. Set aside.
In a small saucepan over low heat, combine the brown sugar, margarine,
and boiling water. Stir until the butter is melted. Add the soy milk to
the flour mixture. Stir well then spread into the prepared baking dish.
Pour the sugar topping over the batter and bake for 40 minutes.
Makes 8 servings
BEEF AND POTATO PIE
12 ounces vegetarian burger crumbles
2 tablespoons bread crumbs
1/2 onion, finely diced
2 cloves garlic, minced
4 medium potatoes, boiled, cooled, and diced
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1 cup mixed frozen peas and carrots
Salt and freshly ground black pepper, to taste
Dash of cayenne pepper
2 sheets frozen puff pastry, thawed
Preheat the oven to 400°F. In bowl, combine the burger crumbles and
bread crumbs. Set aside. In a large skillet over medium heat, sauté the
onion, garlic, and potatoes in the olive oil and Worcestershire sauce
until the potatoes begin to brown. (It’s OK if the potatoes break apart
and mash together a bit.) Add the peas and carrots, the burger crumble
mixture, salt and pepper, and cayenne pepper. Cook for 5 minutes,
stirring occasionally. Allow to cool slightly.
On a lightly floured surface, roll out the sheets of puff pastry and
cut each piece in half. Scoop half the filling onto each piece of
pastry. Fold the pastry pieces over and crimp the edges with a fork.
Place the pies on an ungreased cookie sheet and cook for 10 to 15
minutes or until puffed and golden.
CREAMY CHICKEN CASSEROLE
1 container sour cream
1/3 cup faux-chicken stock
1 pkg. onion soup mix (try Fantastic Onion & Mushroom Soup/Dip
Mix)
Salt and pepper, to taste
1 bag faux-chicken strips, defrosted (try Morningstar Farms Meal
Starters Chik’n Strips)
1 cup broccoli florets
1 can mixed carrots and peas
1 cup breadcrumbs
In a bowl, stir together the vegan sour cream, faux-chicken stock, and
onion soup mix until smooth and runny. Add more stock if needed. Add
the salt and pepper. Pour into a small casserole dish and add the faux
chicken, broccoli, and carrots and peas, mixing well. Top with the
breadcrumbs.
Bake at 400°F for 20 minutes or until the center is hot and the
breadcrumbs are browned. Serve with rice.
2 to 3 servings
REUBEN SANDWICH
2 large slices rye bread (corn-rye or sourdough rye)
Mayonnaise substitute to taste
Mustard, preferably Gulden’s, to taste
2 tablespoons vegetarian bacon bits or several thin slices wheat meat
(enough to cover bread in a single layer)
1 1/2 cups sauerkraut (squeeze to drain and discard liquid, yielding
about 1 cup)
1 large scoop cottage tofu or 2 slices Swiss soy cheese, approx. 3 1/2"
x 4"
Sliced dill pickles, to taste
Russian dressing
Preheat oven to 350ºF. Spread 1 slice of bread lightly with Vegenaise,
the other with mustard. Sprinkle vegetarian bacon bits or place wheat
meat on top of the mustard side, then arrange sauerkraut on top of
this. Layer on the soy cheese or place scoop of cottage tofu (cheese
slices will overlap slightly) to cover sauerkraut. Place both sandwich
halves (the Vegenaise side is still plain) on a baking sheet, and bake
for several minutes, just until cheese melts or tofu warms up. (Check
on the Vegenaise slice: Once it is lightly toasted, you may need to
take it out before the other side is done.) Remove from oven.
On top of the soy cheese or cottage tofu, arrange the dill pickles, and
add a generous drizzle of Russian Dressing. Top with other slice of
toasted rye and cut sandwich in half. Serve immediately.
EGGLESS MAC MUFFIN
1/2 cup cornmeal
1 teaspoon black pepper
Salt, to taste
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional)
1 block extra-firm tofu, sliced into desired thickness (try 1/4 inch)
Splash of soy sauce
Vegan breakfast sausage rounds
Vegenaise (optional)
Guacamole (optional)
Hot sauce (optional)
4 English muffins or mini bagels, toasted
In a shallow bowl, combine the cornmeal, black pepper, salt, garlic
powder, and red pepper flakes, if using. Season the tofu with the
liquid amino. Toss to coat in the cornmeal mixture. Cook in a lightly
oiled skillet over medium-low heat. (This no-stick salt trick is
helpful!) Cook on both sides until browned.
Heat the vegan breakfast sausages according to the package directions.
Assemble by spreading Vegenaise, guacamole, or hot sauce on the insides
of the bagels or English muffins. Top with the "sausage" and fried
"egg."
JAMBALAYA
Thank you Krista
2 teaspoons oil
one medium onion, chopped
one red bell pepper, chopped
one green bell pepper, chopped
2 large cloves garlic, minced
2 cups water
1 (14.5 ounce.) can stewed tomatoes with liquid, cut up
1 (15 ounce) can tomato sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon cayenne pepper (ground red pepper)
1/8 teaspoon fennel seed, crushed
1-1/2 cups uncooked rice
2-3 (15.5 ounce.) cans of various beans of your choice, drained and
rinsed, ie: garbanzos, black beans, kidney beans
Heat oil in large skillet or pot w/ lid over medium-high heat. Add
veggies and garlic, cook and stir 2 to 3 minutes, or until crisp
tender. Stir in water, tomatoes, tomato sauce, and spices.
Bring to boil; add rice. Reduce heat to low; cover and simmer (about
45-50 minutes for brown rice, about 25-35 minutes for white rice) until
rice is tender and liquid is absorbed. Stir occasionally during cooking
time. Gently stir in beans. Simmer another 5 minutes or so, until
thoroughly heated.
The results are pretty moist. If you prefer it drier, you may want to
add more rice or less liquid
TANGERINE FRISEE SALAD
Thank you Emily
2 medium sweet potatoes, leave peel on
Water
2 1/2 tablespoons vegetable oil
1 tablespoon light soy sauce
1 clove garlic, minced
1 teaspoon sugar
4 sprigs fresh parsley
2 heads frisée lettuce, curly endive, romaine lettuce, or a combination
1/2 cup olive or peanut oil
5 tablespoons white wine
2 tablespoons honey mustard
1 tablespoon balsamic vinegar
1 tablespoon fresh chopped chervil
1 teaspoon toasted poppy seeds
4 tangerines, peeled and sectioned
Salt and pepper
Wash sweet potatoes and boil in water until cooked ¾ through, about 20
to 25 minutes. Cool and slice ¼" thick. Do not peel.
For marinade, combine oil, soy sauce, garlic, sugar, and parsley sprigs
in a resealable plastic bag. Add sweet potato slices, turning to coat.
Close bag and marinate 6 to 8 hours or overnight, turning occasionally
to distribute marinade.
Wash greens and separate from core. Drain and pat dry with paper
towels. In large bowl, combine oil, wine, honey mustard, vinegar,
chervil, and poppy seeds. Add tangerine slices and toss to coat. Season
with salt and pepper to taste. Add greens and toss.
Remove sweet potato slices from marinade and place in center of cooking
grate. Grill until warm, about 8 minutes, turning once halfway through
grilling time. Set aside and keep warm. Arrange salad on large platter
and garnish with grilled sweet potato slices.
SPINACH FILLED WON TON
10 ounces fresh spinach
1 tablespoon peanut oil
1 garlic cloves, minced
1/4 cup onion, minced
10 water chestnuts, minced,rinsed and drained
1 pound won-ton wrappers (about 60)
Salt & pepper to taste
Wash the spinach thoroughly and trim any tough stems. Drain, then dry
with paper towels or a salad spinner. Coarsely chop and set aside.
Place a wok over medium-high heat. When it begins to smoke, add the
peanut oil, then the garlic and onion. Stir-fry 30 seconds. Add the
spinach and water chestnuts and stir fry until the spinach is dry,
about 3 minutes. Transfer the vegetables to a bowl and season with salt
and pepper.
When the filling has cooled slightly, form the won tons. Dip your
fingers in warm water and moisten the entire surface of a wrapper.
Place 1 teaspoon of filling in the center of the wrapper and fold it in
half. Press the edges to seal. Bring the ends together and moisten with
water; press to seal. Cover and set aside the finished won tons while
shaping the remainder.
Cook the won tons following the directions in the recipe - either in
boiling water or soup stock until they are just tender, or deep-fry
them in 3 to 4 cups of peanut oil until golden brown, about 3 minutes
on each side.
BANANA MUFFINS
3 very ripe bananas (about 1 1/2 cups puree)
1/2 cup apple juice, frozen concentrate
2 tablespoons apple juice, frozen concentrate
1 tablespoon orange juice,frozen concentrate
2 tablespoons vegetable oil
1 teaspoon fresh lemon juice
1 1/4 cups whole-wheat flour
3/4 cup wheat germ
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup raisins or chopped dates
1/2 cup walnuts, coarsely chopped
2 egg whites
Preheat oven to 375 degrees. Process the bananas, juice concentrates,
oil, and lemon juice in a blender until smooth. Combine the flour,
wheat germ, cinnamon, and baking powder in a mixer bowl.
Stir the banana mixture into the dry ingredients to make a thick
batter; then stir in the raisins and walnuts. Beat the egg whites until
stiff. Gently fold into the batter. Spoon the batter into 18 muffin
cups coated with vegetable cooking spray. Bake for 20 to 25 minutes.
Remove from the tins immediately.
SUPER SOY BURGERS
Thank you Marie
Pan spray
1 1/2 cups soybeans, cooked and mashed
3/4 cup brown rice, cooked
1 egg
3 tablespoons soy sauce
5 scallions, minced
1 tablespoon nutritional yeast
1 tablespoon cornstarch
2 tablespoons Dijon mustard
2 tablespoons fresh mixed herbs, chopped
Salt & pepper -- to taste
Preheat oven to 400 degrees. In a large bowl, thoroughly combine all
ingredients. Let rest for 15 minutes. Form mixture into 8 patties.
Place on cookie sheet and bake for 30 minutes, or until golden brown.
HEARTY SPLIT PEA SOUP
Thank you Marilyn
14 cups water
2 cups onions, diced
1 1/2 cups carrots,diced
2 cups celery, diced
2/3 cup fresh parsley, minced
4 green onions, thinly sliced
2 cloves of garlic, minced
1 medium zucchini, quartered & sliced 1/3 cup green split peas
1/3 cup yellow split peas
2 1/2 tablespoons barley
2 tablespoons baby lima beans or other tiny white beans
3 tablespoons ajuki beans
1 tablespoon powdered vegetable broth Dash seasoned salt or any
salt-free seasoning
Dash freshly ground pepper
Bring water to a boil in a large soup pot. Add the ingredients in the
order given, except for the salt and pepper, which can be added at the
end of the cooking time. Return soup to a boil, skimming off any foam
or scum that comes to the surface with a large spoon. (Repeat this
skimming process several times in the first half-hour of cooking, until
no more scum forms.) Cover and reduce heat to medium-low.
Simmer soup for 2 1/2 hours, stirring periodically to ensure that the
barley isn't sticking. At end of cooking time, adjust seasonings to
taste.
CASHEW CHILI
Thank you Paulette
3 tablespoons butter
1 medium onion, chopped
2 stalks celery, chopped
2 cups cooked kidney beans, drained
1 1/2 cups tomato sauce (2 8-ounce cans)
2 teaspoons chili powder
3 drops hot pepper sauce
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon pepper
1 cup raisins
1 cup whole raw cashews
Monterey Jack or cheddar cheese, grated
In a large saucepan or Dutch oven, melt the butter. Saute the onion,
green pepper, and celery until crisp-tender, about 10 minutes. Add the
beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin,
garlic basil, oregano, bay leaf, and pepper. bring to a boil; reduce
heat and simmer 30 minutes to blend flavors.
Stir in the raisins and cashews; continue to simmer until the raisins
are plump and the cashews are tender, about 20 minutes. To serve, ladle
into bowls and top each serving with grated cheese. Serve with
additional cheese.
CANTALOUPE MELBA
2 cups fresh raspberries
1/3 cup sugar
2 tablespoons orange-flavored liqueur
2 Cantaloupes
3 cups raspberry sherbet
In a blender or food processor, whirl raspberries until pureed. Pour
through a sieve to remove seeds. Stir sugar and liqueur (if used) into
puree and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices. Line
each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top
melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry
sauce over sherbet.
Raspberry sherbet in goblets lined with sliced cantaloupe and topped
with Melba sauce would make a memorable finale for a menu featuring an
egg and cheese dish.
Serves 8
Per Serving (including liqueur): 2 grams protein, 45 grams
carbohydrate, no cholesterol, 186 calories.
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LINGUINI
WITH FRESH VEGGIES
16 thin stalks fresh asparagus
1 tablespoon olive oil
4 cloves garlic, thinly sliced or minced
6 medium plum (Roma) tomatoes, seeded and chopped (21/4 cups)
1/4 cup dry white wine
1/4 teaspoon salt
1 tablespoon butter
1 9-ounce package refrigerated linguine pasta, or substitute angel hair
pasta
1/4 cup shredded fresh basil
Trim asparagus. Remove tips; set aside. Bias-slice asparagus stalks
into 1-to 1 1/2-inch pieces; set aside.
Heat oil in a large skillet over medium heat. Add garlic and 1/4
teaspoon pepper; cook for 1 minute, stirring constantly. Add tomatoes
and cook about 2 minutes, stirring often.
Add asparagus stalks, wine, and salt. Cook, uncovered, for 3 minutes.
Add asparagus tips; cook uncovered, for 1 minutes. Add butter; stir
till melted.
Meanwhile, cook pasta according to package directions. Drain pasta.
Return to pan and toss with asparagus mixture and basil.
CARMELIZED ONION PIZZA
1 large red onion, thinly sliced
2 cloves garlic, minced
2 tablespoons olive oil
4 whole wheat pita bread rounds 6- to 7-inch
1 large tomato, quartered and sliced or 1 cup cherry tomatoes, sliced
3/4 cup shredded reduced-fat mozzarella cheese
1/4 cup finely shredded Romano cheese (1 ounce)
1/4 cup small fresh basil leaves or shredded fresh basil
In a medium saucepan cook onion slices and garlic in hot olive oil over
medium heat, covered, for 10 to 15 minutes or until onion is very
tender, stirring occasionally; set aside.
For a charcoal grill, arrange medium-hot coals around the edges of the
grill. Test for medium heat in the center of the grill. Toast one side
of each bread round directly over the coals for 1 to 2 minutes. Remove
from grill. Top toasted side of each bread round with onion mixture,
sliced tomato, mozzarella cheese, and Romano cheese.
Return bread rounds to center of grill (not directly over coals). Cover
grill. Grill for 5 to 10 minutes or until cheese is melted and toppings
are heated through. Remove from grill and top with basil before
serving.
BLACK CHERRY SORBET
5 cups fresh or frozen pitted dark sweet cherries
1 1/2 cups water
1 cup sugar
1 cup sparkling fruit juice or champagne
2 teaspoons finely shredded lemon peel
Thaw cherries if frozen; do not drain. In a blender or food processor
combine cherries and 1 cup of the water. Cover and blend or process
until pureed. Press cherry mixture through a fine-mesh sieve; discard
pulp.
In a large bowl combine strained cherry mixture, remaining water,
sugar, fruit juice or champagne, and lemon peel, stirring until sugar
dissolves. Pour into a 2-quart square baking dish. Cover and freeze 5
to 6 hours or until almost firm. Break the frozen mixture into chunks.
Transfer chunks to a large, chilled mixing bowl. Beat with an electric
mixer on medium speed until smooth but not melted. Return quickly to
the cold dish. Cover and freeze for 6 to 8 hours more or until sorbet
is firm. Use an ice cream scoop or large spoon to serve into dishes.
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SIMPLY
BAKED SPAGHETTI SQUASH
2-1/4 to 2-1/2 pound spaghetti squash
2 tablespoons margarine or butter
1-1/2 tablespoons honey
Directions
Preheat oven to 375 degrees F. Rinse the squash, cut it in half
lengthwise and scoop out the seeds. Coat a large baking sheet with
cooking spray and lay the squash halves, cut side down, on the sheet.
Bake for about 45 minutes, until the squash can be easily pierced with
a fork.
Place the margarine or butter and honey in a microwave safe dish, cover
loosely, and microwave at high power for about 30 seconds, until the
margarine or butter is melted.
Cut each squash half into quarters and use a fork to fluff the center
of each piece of squash slightly. Stir the honey mixture and drizzle
about 1-1/4 teaspoons of the mixture over each piece of squash. Serve
hot.
Nutritional Information (Per Serving)
Calories: 62
Protein: 0.7 g
Sodium: 55 mg
Cholesterol: 0 mg
Fat: 2.9 g
Carbohydrates: 9 g
Exchanges: 1-1/2 Vegetable, 1/2 Fat
AVOCADO AND GRAPEFRUIT SALAD WITH SHERRY VINAIGRETTE
One 1-1/4 pound ruby red grapefruit, or 1 cup grapefruit segments
2 medium-sized ripe avocados (about 1-1/4 pounds total)
1 bunch watercress (about 6 ounces), washed and thick stems removed
1 tablespoon almond, walnut, or olive oil
1-1/2 teaspoons sherry vinegar or apple cider vinegar
1/8 teaspoon seasoned salt
2 to 3 drops hot pepper sauce
Cut the grapefruit in half; seed them and carefully remove the
segments. Reserve the shells. Cut each avocado in half; peel and pit.
Divide the trimmed watercress among 4 chilled salad plates. Put an
avocado half on top of each watercress nest. Divide the grapefruit
segments to fill the cavities and top the avocado halves.
To make the dressing, squeeze 1 tablespoon of juice from the grapefruit
shells into a small bowl. Add the oil, vinegar, seasoned salt, and hot
pepper sauce. Mix well with a fork.
Drizzle 2 teaspoons of the dressing over each salad. Yield: 4 servings
Serving size: 1 salad with 2 teaspoons dressing
Nutritional Information (Per Serving)
Calories: 176
Protein: 3 g
Sodium: 65 mg
Cholesterol: 0 mg
Fat: 15 g
Carbohydrates: 12 g
Exchanges: 1 Fruit, 3 Fat
BAKED FRENCH FRIES
2 large potatoes
1/2 teaspoon salt
1 tablespoon vegetable oil
1/8 teaspoon paprika
Preheat oven to 450 F degree. Peel potatoes and cut into slices 4
inches long and 1/4 inch wide; place in a bowl of iced water to crisp.
Just before cooking, turn onto paper towel and pat dry. Spread pieces
in one layer of a shallow baking pan. Sprinkle with the vegetables oil.
Shake pan to spread oil evenly over potatoes. Bake 30-40 minutes,
turning frequently, until gold brown. Empty potatoes onto paper towels.
Sprinkle with salt and paprika.
Nutritional Information (Per Serving)
Calories: 93
Protein: 2 g
Fat: 3 g
Carbohydrates: 15 g
Exchanges: 1 Starch, 1/2 Fat
OLD FASHIONED TOMATO SOUP
1 tablespoon butter
1 onion, finely chopped
2 large garlic cloves, chopped
1 can (28-oz.) diced tomatoes
1 tablespoon sugar
1 teaspoon dried thyme
1/8 teaspoon ground mace
Pinch of cayenne pepper
1/2 cup fat-free non dairy half-and-half
Salt and pepper to taste
Melt the butter in a small Dutch oven over medium-high heat. Sauté the
onion until translucent, 4 minutes. Add the garlic and sauté until the
onions are golden, 5 to 6 minutes. Add the tomatoes with their juices,
the sugar, thyme, mace and cayenne. Bring to a boil, cover, and simmer
the soup until the tomatoes and onion are soft, about 15 minutes. Let
the soup sit 20 minutes, uncovered. Transfer it to a blender and reduce
the mixture to a purée, either pulpy or completely smooth, as desired.
Blend in the half-and-half. Season the soup to taste with salt and
pepper.
Serve the soup hot.
Nutritional Information (Per Serving)
Calories: 105
Protein: 3 g
Sodium: 586 mg
Fat: 3 g
Dietary Fiber: 0.5 g
Carbohydrates: 18 g
Exchanges: 1 Reduced-Fat Milk, 1 Vegetable
CANDIED YAMS
6 medium yams, boiled in skin until tender (about 20 - 30 minutes)
1/3 cup raisins
1 tablespoon brown sugar
3 tablespoons sugar substitute
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Ground cloves to taste
1/3 cup low-calorie margarine
1 cup cold water
Preheat the oven to 350?F. Cool yams, peel, and slice lengthwise. Place
the yam slices in a covered baking dish. Sprinkle the raisins over the
yams.
In a separate bowl, mix the brown sugar, sugar substitute, and spices;
sprinkle over the yams. Dot with margarine and add water. Cover the
baking dish and bake for 30 minutes. Remove the cover, then bake
another 15 - 20 minutes.
Nutritional Information (Per Serving)
Calories: 81
Protein: 1 g
Sodium: 63 mg
Cholesterol: 0 mg
Fat: 3 g
Carbohydrates: 14 g
Exchanges: 1 Starch
SUMMER SWORDFISH
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1/2 cup fresh lemon juice
2 tablespoons capers
4 1/2-inch thick swordfish steaks,4 oz each
Salt and freshly ground black pepper
1 lemon, cut into quarters
Using a blender or food processor, blend oil with garlic, lemon juice
and capers. Transfer to a non-metal container. Add fish and marinate 20
to 30 minutes, turning fish once in the process.
Meanwhile, prepare the grill or preheat the broiler. Remove fish from
marinade and pat dry with paper towel. Season with salt and pepper. (If
using an indoor grill, spray fish lightly with olive oil or canola oil
spray.)
Grill the fish about 4 to 5 minutes per side, depending on thickness of
fish, or until fish is opaque in the center. (Fish usually takes about
10 minutes per inch of thickness to cook through.) Don?t overcook or
fish will be dry. Serve with wedges of fresh lemon, either hot or at
room temperature.
Nutritional Information (Per Serving)
Calories: 169
Protein: 21 g
Sodium: 223 mg
Fat: 8 g
Carbohydrates: 3 g
Exchanges: 3 Medium-Fat Meat
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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PORTOBELLO
MUSHROOMS WITH EGGPLANT
2 large Portobello Mushroom Caps
2 1/2-inch slices from firm, ripe Tomato
2 1/2-inch slices from small, firm Eggplant
2 1/2-inch slices (roughly 1 oz. each) from Fresh Mozzarella Cheese
1/2 cup Extra Virgin Olive Oil
Salt
Dried Italian Seasoning
Microwave and Oven-safe glass dish with lid
Remove mushroom stems and discard. Lightly dry mushroom with paper
towel and place in microwaveable glass dish with the 'gills' facing
downward. Generously drizzle olive oil over mushrooms to cover the
entire cap. Lightly salt. Flip over and repeat. Sprinkle inside of
mushrooms with a bit of Italian seasoning. Set aside. Lay eggplant,
tomato and mozzarella flat on plate. Lightly drizzle all pieces with
olive oil, making sure they are completely coated. Lightly sprinkle
with salt and Italian seasoning. Flip over and repeat. Layer one slice
of eggplant and then tomato onto each of the mushroom caps. Place lid
on dish and put in microwave about 8 minutes (in a 1000 Watt oven.)
Carefully remove from microwave, and set aside lid. Place one slice of
fresh mozzarella on top of each mushroom pile (do not put lid back on),
and place in oven broiler for 1-2 minutes (or just until cheese has
melted down the sides of the vegetables). Remove from oven. Serve
immediately.
ALMOND & SHERRY RICE
1/2 cup long grain white rice, uncooked
2 cloves garlic, minced
1 tablespoon olive oil
1 cup water
1 tablespoon dry sherry wine
1/4 to 1/2 teaspoon almond extract (to taste)
1 pinch powdered saffron
Salt to taste
Toasted slivered almonds, to garnish
In a small heavy saucepan, saute rice and garlic in olive oil about 3
minutes or just until lightly browned. Combine water, sherry and almond
extract; carefully add to rice and garlic along with saffron and salt.
Bring to a boil, reduce heat; cover tightly and cook over low heat 15
to 20 minutes until liquid is absorbed. To serve, top with toasted
almond slivers.
COCONUT CREAM AND BERRY SMOOTHIE
1 cup coconut milk
1 cup frozen blueberries
1/2 cup silken tofu
2 teaspoons honey
1 banana
1 cup vanilla frozen yogurt
In a blender, place coconut milk, blueberries, tofu, honey and frozen
yogurt. Cover and process until smooth. Pour into tall glasses and
serve immediately.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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A to Z Readers' Family-Owned
Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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