Club Food

Tart pastry 3 oz Grated cheese*

2 oz Fresh leaf spinach

2 oz Greens **see note

1 lg Leek

4 Spring onions

4 tb (heaped) chopped parsley

5 Eggs (less 1 white)

1/2 pt Milk

1/2 pt Single cream

*Note: Scottish Cheddar is excellent used in this recipe.
**
Greens may be sorrel, dandelion, nettle tops and/or watercress.
Make the tart as in the Lobster Tart recipe, replacing the lobster
with the greens, washed and shredded, but not cooked.
Stir in the
cheese before cooking.
Source: Elisabeth Luard in “Country Living”
(British), February 1989.
Typed for you by Karen Mintzias

5 Roma tomatoes, finely

-chopped (or processed!) 3 tb Minced red or white onion

1 ts Capers, rinsed

-(optional…nice for -color) 3 Garlic cloves, minced

2 ts Balsamic vinegar

1 tb Chopped fresh basil

1 tb Chopped fresh oregano

1 ts Freshly ground black

-pepper -salt to taste Mix this all together in a container and
let sit for at least one hour! We ran everything through the food
processor, so it hardly took any time at all.
It tasted great that
night, and the leftover report is that it improves over the next
couple of days!

1 c zucchini — shredded

1/2 c cheddar cheese — diced

2 eggs — beaten

1 sm onion — chopped

1/2 c crackers, bread crumbs, or croutons — crushed

1/3 c wheat germ

Mix together.
Drop by Tbs full on non-stick skillet in which 1
tbs.
margarine has been melted.
Brwon each side about 8 min on med.
heat.

1/3 c Butter or margarine

1 c Chopped mushrooms

2 lg Onions; finely chopped

1/4 c Chopped green bell pepper

3 c Grated carrots

1 1/2 c Chopped celery

1/2 c Sunflower seeds

3/4 c Coarsely chopped walnuts

5 Eggs; beaten

3 c Whole wheat bread crumbs

- (soft) 1 ds Dried basil

1 ds Dried oregano

Salt, pepper Melt butter in skillet.
Add mushrooms, onions and
green pepper and cook until tender but not browned.
Combine
mushroom mixture in bowl with carrots, celery, sunflower seeds,
walnuts, eggs, bread crumbs, basil and oregano.
Mix well.
Season to
taste with salt and pepper.
Line 9- x 5-inch loaf pan on bottom
with waxed paper, then grease paper and sides of pan generously.
Turn mixture into pan and bake at 325F 1 hour.
Turn out and
carefully peel away paper.
(C) 1992 The Los Angeles Times

2 Celery stalks; chopped fine

1 Carrot; grated

1 lg Onion; chopped finely

1/2 c Oil

1 1/4 c Whole wheat flour

1/4 c Wheat germ

2 ts Paprika

1 ts Garlic powder

1 ds Pepper

2 tb Soy sauce

Kishke traditionally is prepared by stuffing a seasoned mixture
of flour, onion and meat into casings.
This recipe is a flavorful
vegetarian version.
Mix all ingredients in a large bowl.
Spoon half
of the mixture onto a piece of aluminum foil and roll into a
cylinder.
Repeat with remaining mixture.
Place cylinders on a
cookie sheet or baking pan.
Bake at 350 degrees for 45 minutes.
Turn cylinders upside down and cook for an additional 45

minutes.
Remove and discard foil.
From an old Vegetarian Times
magazine.
Uploaded by Nan Blanchard; 73540,700

6 Dried Chinese blk mushrooms

2 3 x 2 x 1-inch pieces tofu

- cut into 1/2-inch cubes 8 c Water

1 tb Canned preserved vegetable

–(Szechwan, minced) — rinsed 5 tb Cold water

2 tb Seasoned Vegetable Broth

4 ts Chili oil

1 tb Brown bean sauce

1 1/2 ts Cornstarch

1 ts Soy sauce

1/2 ts Oriental sesame oil

1/2 ts Sugar

1/2 ts Ground white pepper

2 tb Vegetable oil

1/4 c Finely chopped green onions

1 1/2 tb Minced garlic

2 ts Finely chopped fresh ginger

3/4 c Fresh or frozen peas; thawed

1/4 ts Szechwan Peppercorn Powder

Cover mushrooms with hot water and let stand 1 hour.
Drain; cut
off stems.
Rinse caps well; squeeze dry.
Cut into 1/8-inch dice.
Set aside.
Place tofu in large sieve.
Bring 8 cups water to boil.
Pour into metal bowl just larger than sieve.
Place sieve gently in
water.
Let tofu soak 30 minutes.

Drain tofu.
Mix mushrooms and preserved vegetable in medium
bowl.
Mix 5 tablespoons water and next 8 ingredients in small bowl.
Heat vegetable oil in wok or heavy large skillet over high heat 1
minute.
Add green onions, garlic and ginger and stir-fry 1 minute.
Add mushroom mixture and stir-fry 1 minute.
Stir broth mixture.
Add
to wok with peas and stir-fry until sauce boils, about 1 minute.
Add tofu and toss gently to coat with sauce.
Cook 2 1/2 minutes,
tossing gently.
Divide between plates.
Sprinkle Szechwan powder
over (recipe follows).
SZECHWAN PEPPERCORN POWDER: (Makes about 4
teaspoons) Heat heavy frying pan or wok over medium-low heat 1
minute.
Add 1 tablespoon whole Szechwan peppercorns and stir until
aromatic, about 4 minutes.
Transfer to blender.
Cool 10 minutes.
Blend to a fine powder.
Store at room temperature.
Source: Bon
Appetit, November 1988.
Typed for you by Karen Mintzias

1 lb Potatoes

– (weighed after peeling) 8 oz Peeled onions

6 oz Finely grated Cheddar cheese

Salt and pepper 1/2 pt Milk

1 ts Marmite

1 oz Chopped, unsalted nuts

1/4 ts Paprika

1.
Cut potatoes into very thin sices.

2.
Slice onions thinly and separate into rings.

3.
Fill a 3- to 3-1/2 pint greased heatproof dish with alternate
layers of

potatoes, onion rings and cheese.
Begin and end with a layer of
potatoes and sprinkle salt and pepper lightly between layers.
4.
Heat milk until hot, add Marmite and stir until dissolved.

5.
Pour into dish over vegetables and cheese.

6.
Sprinkle with nuts and paprika then cover with lid or
aluminium foil.

7.
Cook in centre of moderate oven (350 F or Gas No.
4) for
1-1/2 hours.

Uncover and continue to cook for a further half hour or until
potatoes are tender.
8.
Serve hot.

From: The Marmite Guide to better cooking – by Sonia Allison
Copyright Borvil Group Marketing Limited 1969 Typed for you by
Karen Mintzias

1 Free Flow Recipe

Well, it ain’t a Texas steak dinner, but then it’s probably
better for ya! (And might even taste as good or better.) Vegetarian
Steak with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung:
Shanghai A.
3 tablespoons peanut oil B.
1 scallion, chopped C.
2
slices ginger, chopped D.
10-oz.
can vegetarian steak E.
1 cup
slice bamboo shoots F.
6 Chinese mushrooms G.
1/4 cup dry lily
flowers H.
1/4 cup cloud ears [Similar to wood ears, but white and
more expensive.
S.C.] I.
2 tablespoons light soy sauce J.
1/2
teaspoon sugar K.
1/2 teaspoon salt L.
1 teaspoon cornstarch mixed
with 1/4 cup water M.
1/2 teaspoon sesame oil PREPARATION: I.
Cut D
into bite size pieces II.
Wash F, soak for 15 minutes in warm
water.
Drain, saving water; cut each F in quarters.
III.
Soak G for
15 to 20 minutes in cold water; discard water.
remove hard tips,
cut each G in half.
IV.
Place H in pan large enough to allow it to
double when expanded Cover with 1 cup hot water, soak for 15 to 30
minutes.
Discard water; wash H well.
COOKING: 1.
Heat A, stir-fry
B, C for a few seconds.
Add D,E,F,G,H, stir- fry for

2 minutes.

2.
Add I,J,K and 3 tablespoons F water; cover, cook 5 minutes
over low

heat.
3.
Stir in L until gravy is thick.

4.
Remove from heat, add M, and mix thoroughly.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W.
and Irving B.
Chang, Helen W.
and Austin H.
Kutscher.
Crown
Publishers, Inc.
New York.
MCMLXX.
Posted by Stephen Ceideburg;
December 20 1990.

1 Free Flow Recipe

Well, it ain’t a Texas steak dinner, but then it’s probably
better for ya! (And might even taste as good or better.) Vegetarian
Steak with Mushrooms and Bamboo Shoots Mien Jing Tsao Er Dung:
Shanghai A.
3 tablespoons peanut oil B.
1 scallion, chopped C.
2
slices ginger, chopped D.
10-oz.
can vegetarian steak E.
1 cup
slice bamboo shoots F.
6 Chinese mushrooms G.
1/4 cup dry lily
flowers H.
1/4 cup cloud ears [Similar to wood ears, but white and
more expensive.
S.C.] I.
2 tablespoons light soy sauce J.
1/2
teaspoon sugar K.
1/2 teaspoon salt L.
1 teaspoon cornstarch mixed
with 1/4 cup water M.
1/2 teaspoon sesame oil PREPARATION: I.
Cut D
into bite size pieces II.
Wash F, soak for 15 minutes in warm
water.
Drain, saving water; cut each F in quarters.
III.
Soak G for
15 to 20 minutes in cold water; discard water.
remove hard tips,
cut each G in half.
IV.
Place H in pan large enough to allow it to
double when expanded Cover with 1 cup hot water, soak for 15 to 30
minutes.
Discard water; wash H well.
COOKING: 1.
Heat A, stir-fry
B, C for a few seconds.
Add D,E,F,G,H, stir-

fry for 2 minutes.
2.
Add I,J,K and 3 tablespoons F water;
cover, cook 5 minutes over

low heat.
3.
Stir in L until gravy is thick.

4.
Remove from heat, add M, and mix thoroughly.

From “An Encyclopedia of Chinese Food and Cooking” by Wonona W.
and Irving B.
Chang, Helen W.
and Austin H.
Kutscher.
Crown
Publishers, Inc.
New York.
MCMLXX.
Posted by Stephen Ceideburg;
December 20 1990.

2 c Sharp cheddar cheese

2 c Shredded swiss or white

Cheddar cheese 2/3 c Chopped black olives

2/3 c Chopped pine nuts

2 Onions, chopped

8 cl Garlic

2 tb Dried oregano

2 ts Ground cumin

1 cn Whole kernel corn, drained

2 cn (4-oz each) green chilies,

Chopped 2 ts Olive oil

Contributed to the echo by: Leti Labell Original recipe from
“The Pink Adobe Cookbook”, by Rosalea Murphy.
Vegetarian Tamale
Filling Use the food processor (if you can) to grate the cheese.
Also, I chopped the onions and the garlic in the food processor.
Combine all ingredients in a large bowl.

3 TB olive oil

3/4 c fresh corn kernels or frozen

: thawed 6 mushrooms finely chopped

2 scallions finely chopped

1/2 red bell pepper — finely

: chopped 1 clove garlic — finely

: chopped 1 ts cumin

: cayenne pepper 1/2 c chopped fresh spinach

1 carrot — peeled and grated

1 sm potato — peeled and grated

1 egg white

: Salt and pepper 1/2 c fresh bread crumbs

1 c plain yogurt

2 TB chopped fresh mint

In a large skillet heat 1 tablespoon oil over medium high heat.
Stir in corn, mushrooms, scallions, and bell pepper.
Cook for 3-4
minutes.
Add garlic, cumin and cayenne and cook for 30 seconds.
Remove from heat and stir in spinach.
Add carrot and potato and
stir to combine.
Add egg white and season with salt and pepper.
Stir in enough bread crumbs so that the mixture holds together.
Shape mixture into 6 disks and place on a plate.
Chill for 1 hour.
Heat 2 tablespoons olive oil in non-stick skillet and cook veggie
burgers until golden on each side.
In a small bowl mix together
yogurt and mint.
6 burgers…2-3 servings.

Recipe By : TVFN How to Boil Water Date: 09/26/96
—–

3 c cooked lentils

1 c plain bread crumbs

3 egg whites

1 c fresh spinach, cooked — finely chopped

1/2 c carrots, cooked — chopped

1/2 c green onion — chopped

1 c cheddar cheese (about 4 oz.) — shredded

1 tsp salt

1/8 tsp black pepper

1 Tbsp olive oil

8 whole-wheat buns

CATSUP MAYONAISSE (Optional): 1 c light mayonnaise

2 Tbsp mustard

2 Tbsp catsup

1) Combine lentils, bread crumbs, egg whites, spinach, carrot,
onion, Cheddar cheese, salt and pepper in a bowl.
Shape into 6
equal patties.
Place on a baking sheet.
Cover and refrigerate for 2
hours.

2) Heat the oil in a large nonstick skillet.
Add burgers; cook 6
minutes, turning over once halfway through cooking.

3) Meanwhile, if preparing the mayonnaise, mix together
mayonnaise, mustard and catsup in a small bowl.

4) Place burgers in buns and serve with mayonnaise if using.

Nutrient Value Per Serving: 424 calories, 24 g protein, 11 g
fat, 60 g carbohydrate, 918 mg sodium, 20 mg cholesterol.

Exchanges: 3 and 1/2 starch/bread, 1 and 1/2 meat, 1/3
vegetable, 1 and 1/4 fat.

4 c Water

1/2 c Salt-reduced soy sauce or

-tamari 1/2 c Nutritional yeast

1 lg Onion diced

1/2 tb Garlic powder

1 tb Each Oregano and Basil,

-dried 1 ts Liquid smoke (optional)

-Mushrooms, fresh or canned -(optional) 1/4 c to 1 c 4 1/2 c Old
fashioned rolled oats

Bring all ingredients except the oats to a boil.
Turn heat to
low and stir in 4.5 cups rolled oats.
Cook for about 5 minutes
until the water is absorbed.
Don’t overcook.
If it is too soupy,
add some oats at about 5 minutes and cook for only a few more
minutes until thickened.
Fill a rectangular non-stick baking pan
with the mixture (makes square patties, easier than forming little
circles).
The pan could be anywhere from 9 x 18 inches (22.5 X 45
cm.), 12 inches (30 cm.) square or larger to make patties about a
half-inch (1.3 cm.) thick.
If too thin they’ll be tough and will
dry out.
Total cooking time is 45 minutes.
Bake at 350 F.
for 25
minutes.
Then use a utensil that won’t scratch your pan to cut the
giant burger into 3.5″ to 4″ (10 cm.) square burgers and flip them
over.
Cook another 20 minutes.
Serve in buns or as a main course,
hot or cold.
Can be frozen.

1 sm Onion

1 c Mushrooms

1 tb Vegetable oil

1/4 c Walnuts

1/4 c Sunflower seeds

1/3 c Soymilk

1 c Whole wheat breadcrumbs

1/8 ts Sage

1/4 ts Sweet basil

Sea salt; to taste
——————————–CREAMY
GRAVY——————————–
1/8 c Rolled oats

1/3 c Warm water

1 ts Vegetable oil

1/2 ts Yeast extract

– (or more to taste) Chop the onion and mushrooms finely.
Saute
over low heat in the oil for about 3 minutes, until tenderized.
Chop the walnuts coarsely.
Grind the sunflower seeds finely.
Add
all the rest of the ingredients to the onions and mushrooms, and
mix well.
Transfer to a greased baking dish and bake in a 350 F
(180 C)/ Gas Mark 4 oven for about 45 minutes.
Serve with Creamy
Gravy (see recipe below) if desired and seasonal vegetables.
CREAMY
GRAVY: Put the oats, water and oil in a liquidizer and blend
thoroughly.
Pour the mixture into a small saucepan and heat gently,
stirring constantly until it has thickened.
Stir in the yeast
extract.
If the mixture is too thick add a little more water.
(N.B.
This can be made earlier and reheated when serving the roast.)
From: The Single Vegan – by Leah Leneman Typed for you by Karen
Mintzias

Bring contents to a boil; cover and simmer 15 minutes.

Meanwhile, roast walnuts in 350 degree oven for 5 minutes.
When
quinoa is cooked, turn off heat and mix in walnuts and frozen peas.
Let set an additional 10 minutes and serve.

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border="0">

1 c Lentils

2 1/2 c Water

Salt 2 ea Garlic cloves

1 ea Green chili, chopped

1 ts Black mustard seeds

3 tb Ghee

1 ts Cumin seeds

Chili powder Wash lentils thoroughly.
Place in pot with the
water & bring to a boil over medium heat.
Cook about 10
minutes.
Stir in salt, garlic, chili & mustard.
Lower heat
& simmer for 30 minutes till lentils are soft.
In a skillet,
heat the ghee & toss in the cumin seeds & chili powder.
Top
cooked dahl just before serving with ghee mixture.

1/2 c Chopped onion

1/2 c Diced celery

1 tb Oil

1 c Chopped nuts (walnuts and

Cashews), finely chopped 1 c Cottage cheese

1/2 ts Salt

1 c Bread crumbs

2 Eggs, lightly beaten

1/4 ts Poultry seasoning

1 1/4 ts Onion powder

2/3 c Water

From: The Thanksgiving Book “This hearty vegetarian standard
takes the place of roast turkey at White Cloud Inn, in the Pocono
Mountains of Penn.” Preheat oven to 375.
Saute onion and celery in
oil.
Put all ingredients into a greased 11-3/4 ” x 7-1/2″ baking
dish and bake until just firm and slightly brown on top,

about 35 to 40 minuets.
Serve with you favorite sauce or gravy.
The Inn uses a mushroom sauce, but the dish is also good with a
tomato sauce or onion gravy.
Yield: 5 to 6 servings.
Shared By: Pat
Stockett

2 pk Baking yeast

1/4 c Warm water

1 ts Molasses

2 c Soymilk

1/2 c Molasses

4 tb Dairy-free margarine, melted

3 c Unbleached flour

3 c Whole wheat flour

Add yeast and 1 teaspoon molasses to warm water; stir and let
sit until bubbly.
To a large bowl add soymilk, 1/2 cup molasses,
melted margarine and salt.
Stir in yeast mixture.
Next add flour,
one cup at a time.
(Mix white and whole wheat flour together before
adding).
Stir well with each addition.
Turn out dough on flat
surface and knead about 5 minutes or so untl smooth and elastic,
adding more flour, as necessary.
Place dough into a greased
container and cover.
Let rise about one hour, in a warm location.
Form into buns and let rise about 30 or 40 minutes on greased
cookie sheets.
Cover with plastic wrap that has been sprayed with
non-stick spray.
Bake in 350-degree oven about 20 minutes.
Cool on
wire racks.
Note: Or form into two large loaves and bake 30 to 35
minutes.
While bread is hot, bursh tops with melted margarine or
spray tops with PAM, if desired.
Recipe by Shirley
Wilkes-Johnson

1 Bunch Cilantro

2/3 c White Vegetable Stock, below

1/4 c Lemon Juice

1 tb Crushed red pepper

1/4 c Minced ginger root

10 Garlic cloves

Black pepper, to taste 1 1/4 lb Firm tofu, drained, and cut

Lengthwise 4 1-in “steaks” 1 Small fresh pineapple

1/2 Jalapeno pepper, minced

4 Thin avocado slices, garnish

About 3 1/2 hours before serving: 1.
From bunch of cilantro,
remove 4 springs to use as garnish later.
Chop remaining cilantro
to make 1/2 C; set aside 1 T

for salsa.
2.
In medium-sized baking dish, combine chopped
cilantro and next 6 ingredients; add tofu.
Marinate 2 hours at room
temperature.
3.
About

1-1/4

hours before serving, peel pineapple; then finely chop.
In
serving bowl, combine pineapple, jalapeno pepper, and reserved 1 T
chopped cilantro.
4.
Prepare outdoor grill.
5.
Lightly oil grill;
place tofu on grill over medium heat; reserve marinade.
Grill tofu
until lightly browned, brushing frequently with marinade and
turning once with a pancake turner.
6.
Serve tofu with pineapple
mixture.
Garnish with cilantro and avocado if desired.
Makes 4
servings.
TO BROIL IN OVEN: Follow steps 1 through 3.
Preheat
broiler.
Lightly oil rack in broiling pan; place tofu on rack;
broil about 6-8 minutes until lightly browned, brushing frequently
with marinade and turning once with pancake turner.

1 Vegex cube or vegetable

Bouillon 1 t Spike

1/2 ts Onion powder

1 t Gravy Master

1 c Dry TVP

1 sm Onion, diced

1 tb Oil

1/4 ts Chili powder

1/4 ts Garlic powder

Pinch of black pepper 1/2 ts Oregano

1 tb Soy sauce

1/4 c White flour

Add Vegex, Spike, onion powder and Gravy Master to boiling
water.
Pour over TVP and let soak for 10 minutes.
Saute onion in
oil.
Add to soaked TVP.
Add chili powder, garlic, pepper, oregano
and soy sauce.
Add flour and stir until mixed well.
Mold and
flatten into three patties.
Fry in a small amount of oil until
nicely browned on each side.
Serve on whole wheat roll or pita
pocket with your favorite toppings.
Judges’ comments: These made a
scant three burgers.
For two or more people, you might want to make
more than one batch.
Submitted by Nancy Youngs, Newark, N.Y., for
the “Build a Better Burger Contest” sponsored by the North American
Vegetarian Society.
From _Vegetarian Voice_

1/2 lb Snap peas

2 ts Margarine

1 Cl Garlic, peeled and minced

1 tb Lemon juice

1/8 ts Salt

1/3 lb Snow peas

1 ts Olive oil

1/4 ts Tumeric

1 tb Mint, fresh, finely chopped

Black pepper to taste Bring a medium pan of water to the boil.
Snap the ends off the snap and snow peas.
Add the snap peas to the
boiling water and time 30 seconds; add the snow peas and time 1
minute.
Drain and rinse with cold water to stop the cooking
completely.
Pat dry with paper towels.
In a medium skillet heat the
margarine and olive oil over medium heat.
Add the garlic and saute
1 minute.
Add the tumeric and lemon juice; swirl to incorporate.
Add the peas, mint, salt and pepper.
Stir for about 2 minutes to
heat the peas through.
Serve immedietely.

1/2 lb Snap peas

2 ts Margarine

1 ea Cl Garlic, peeled and minced

1 tb Lemon juice

1/8 ts Salt

1/3 lb Snow peas

1 ts Olive oil

1/4 ts Tumeric

1 tb Mint, fresh, finely chopped

1 x Black pepper to taste

Bring a medium pan of water to the boil.
Snap the ends off the
snap and snow peas.
Add the snap peas to the boiling water and time
30 seconds; add the snow peas and time 1 minute.
Drain and rinse
with

cold water to stop the cooking completely.
Pat dry with paper
towels.
In a medium skillet heat the margarine and olive oil over
medium heat.
Add the garlic and saute 1 minute.
Add the tumeric and
lemon juice; swirl to incorporate.
Add the peas, mint, salt and
pepper.
Stir for about 2 minutes to heat the peas through.
Serve
immedietely.

5 md Kohlrabi bulbs, peeled &

– chopped 1/2 c Pearl barley

1 ea Onion, chopped

1 ea Celery rib, sliced

1 ea Carrot diced

1/2 c Mushrooms, chopped

2 ts Basil

2 ts Parsley

Salt & pepper 1/2 c Red wine

1 c Stock

2 c Mashed potatoes

2 c Mashed sweet potatoes

Place all ingredients, except the potatoes, in a large saucepan
& bring to a boil.
Cover, reduce heat & simmer until the
vegetables & barley are tender, about 45 minutes.
Preheat the
oven to 350F.
Transfer the cooked mixture to a lightly oiled
casserole dish & top with alternate diagonal rows of both kinds
of potato.
(For a more decorative look, try piping the potatoes).
Bake for 35 to 40 minutes or until the edges bubble & the
potatoes are golden brown.
Serve immediately.

2 1/2 lb Raw Seitan

- (2 boxes Seitan Quick Mix) 1/2 ga Water

1 1/2 c Tamari soy sauce

1 7-inch strip kombu

– (sea vegetable) 6 sl Fresh ginger (thin slices)

Sauce — (such as Bordelaise — or Miso sauces) Prep time: 30
minutes Place Seitan in an 8-inch square cake pan.
Allow to rest
until it takes the shape of the pan.
Place this pan inside a
second, larger pan that is half-filled with water.
Cover the larger
pan.
Bake in a pre-heated oven at 375 F.
for 1 hour.
When Seitan is
done, remove from the pan.
Divide into eight equal pieces.
To 1/2
gallon water, add tamari, kombu, ginger, and Seitan steaks.
Cover
pot, bring to a simmer, and cook for about 45 minutes.
(If you are
using a pressure cooker, reduce liquid by one half and cook for 20
to 25 minutes).
You may leave steaks in the stock for several
hours, if you wish.
Remove steaks from stock and drain.
Brush with
a little sauce, and broil so they will be lightly browned.
Serve
steaks hot with additional sauce.
This recipe has been developed by
Bro.
Ron Pickarski as part of his work toward being a participant
and finalist in the Culinary Olympics held in Frankfurt, Germany.
Source: Arrowhead Mills “Seitan Quick Mix” tri-fold Reprinted by
permission of Arrowhead Mills, Inc.
Electronic format courtesy of:
Karen Mintzias

———————————VEGETABLES———————————
6 lg Potatoes, cut into about

-6 to 8 chunks each.
2 c Fresh or frozen green peas,

-the smaller the better 3 md Sized tomatoes, chopped

2 md Sized onions, diced

2 Green chili peppers, chopped

—————————-SPICES &
FLAVOURINGS—————————-
1/2 ts Turmeric powder

1/2 ts Cayenne pepper powder

1 ts Garam masala powder

1 Clove garlic

A few stalks of cilantro -and assorted herbs Lemon concentrate
Salt
———————————–OTHERS———————————–
1 tb Vegetable oil

1 1/2 c Water

1.
Pressure cook potato chunks and peas for about 6 minutes.
2.
Dice

onions, chop ginger, green chili and garlic.
3.
Heat a little
oil, add onions and saute till golden.
Add chopped ginger, chopped
garlic and chopped green chili now and saute’.
4.
Add turmeric
powder, cayenne pepper powder and garam masala powder.
Stir
continuously until thoroughly mixed.
5.
Add chopped tomatoes.
Saute
until tomato pieces are wilted.
6.
Add potatoes, peas from pressure
cooker.
Top with 1-and-1/2 cups of water.
Add salt according to
your taste.
Simmer on

low heat until gravy thickens slightly.
7.
Garnish with freshly
chopped cilantro, squeeze a few drops of lemon juice and serve hot.
NOTES: 1.
This is a very simple thing, easy to make.
2.
Total time
required is under 30 minutes.
I like this when it is accompanied by
some cool cucumber-yogurt raita, or with a salad of fresh sliced
onions, tomatoes and cucumber slices.

2 c Grated apples

Juice of 1 lemon 4 c Whole grain bread, cubed,

-small 1/3 c Raisins

1 ts Cinnamon

1 1/2 c Soymilk

1/2 c Maple syrup

Some vanilla if you use -plain soymilk Egg replacer to equal -one egg Mix lemon juice with grated apple.
Blend the soymilk, egg replacer, maple syrup and cinnamon (and vanilla, if you use it) together.
Put one third of the bread in the bottom of a greased 8″ by 8″ baking dish and cover with 1 cup of the apples and half the raisins.
Pour one cup of the liquid mixture over these ingredients.
Repeat the layers of bread, apple and raisins, ending with a top layer of bread.
Pour the rest of the liquid ingredients over it.
Sprinkle with cinnamon.
Let pudding sit for a few minutes (original recipes called for 20 minutes, I let it sit for 5).
Bake, covered, at 350 degrees F (325 if you use a glass dish) for 45 minutes.
Let stand for 10 to 20 minutes at room temperature before serving.
Was great for breakfast.
Notes: I used a whole wheat cinnamon raisin bread, which combined with the vanilla soymilk and maple syrup made it fairly sweet, which I like but others might not.
The orginal recipe called for margerine to be dotted on top before baking.
I cut it out because of fat considerations, but I guess it would make the top crisper.
Heavily adapted from a recipe in the original Laurel’s Kitchen.
It creates a soft, moist, but yummy pudding.
This was my first attempt to veganize a baked recipe, and I think it turned out fairly well.
Debbie Schwartz Seattle, WA on rec.food.recipes.

1/2 onion, chopped

2 tb butter

1 rib celery, chopped

1 carrot, chopped

1 c ground walnuts or pecans

1/2 c seasoned bread crumbs

1/2 c rice, cooked

2 eggs

Salt Pepper

In large skillet saute onion in butter.
Cook until translucent.
Add celery and carrot.
Cook until soft.
Let cool.
Mix inremaining
ingredients.
Form mixture into patties.
Broil until they begin to
brown.
Serve