Newsgroups: rec.food.veg From: red_trek@drycas.club.cc.cmu.edu Subject: Vegan recipes! (long!!) from granola Message-ID: <1993Apr24.160126.1@drycas.club.cc.cmu.edu> Date: 24 Apr 93 20:01:26 GMT Organization: Carnegie Mellon Computer Club Lines: 3024 Warning: this posting is long! But it's filled with recipes! Specifically, these were taken from the granola archieves. Low fat recipes are mixed in throught all files. ================================================================================ From: markets!bob@Sun.COM (Bob Schumaker -- "Software-in-a-bucket") Date: Sun, 8 Dec 91 18:22:41 PST Subject: VEGAN: African Peanut Soup Keywords: recipe vegan african peanut soup AFRICAN-SOUP(SPV) USENET Cookbook AFRICAN-SOUP(SPV) AFRICAN BEAN SOUP AFRICAN-SOUP - A Lenten soup with beans and peanuts This is a soup that we eat during Lent. It came from a Catholic leaflet that unfortunately I no longer have. INGREDIENTS (Serves 8) 3 Tbsp margarine 2 cups carrots thinly sliced 12 cups boiling water 1 cup black eye peas dry 1 cup navy beans dry 1 cup green pepper diced 3 1/2 tsp salt 1/8 tsp crushed red pepper 1 cup salted peanuts chopped 2 Tbsp onion powder 1 Tbsp basil leaves crushed 1 1/2 tsp ground coriander PROCEDURE (1) Melt margarine in large stock pot. Add carrots. Cook for 5 minutes. (2) Add water, black eyed peas, navy beans, green pepper, salt, and crushed red pepper (add more water, if necessary, to cover). (3) Cook, covered, until ingredients are tender, 1 1/2-2 hours. (4) Add peanuts, onion powder, basil, and coriander during last 10-15 minutes of cooking. (5) Taste to correct seasonings. Soup should be thick. NOTES If you want more of a peanut flavor, add peanut butter (any kind) to taste during step 4. I use about 1/2 of a cup. RATING Difficulty: easy. Time: 15 minutes preparation, 2 hours cooking. Precision: no need to measure. CONTRIBUTOR Bob Schumaker The AMIX Corporation, Palo Alto, CA bob@amix.com Last change: 10 Mar 88 1 ================================================================================ From: Shyamala Parameswaran Date: Friday, 27 Mar 1992 17:14:38 CST Subject: VEGAN: Alu Piajer Chorchori (Dry curried potato and onion) Keywords: recipe vegan alu piajer chorchori ALU PIAJER CHORCHORI ( dry curried potato and onion ) Ingredients ( to serve 4-6 ) 5 medium sized potatoes, cut in half lengthwise and the sliced into 1/8" pcs. crosswise. 4 onions cut in half lengthwise and then sliced thicker than normal. 2 tsp. turmeric paste. 1/2 tsp. chili paste. 4-6 green chilies washed and slit. Salt to taste. 2 tbsp. oil. 1/2 cup water or as required. Heat oil. When a blue haze appears, add potatoes and fry for several minutes until potatoes turn opaque. Reduce heat, add onions and continue to fry, stirring now and then for a couple of minutes more. Add the turmeric, chili paste and salt to taste, mixing thoroughly and keep frying. Add green chilies. The potatoes and onions should cook as much as possible in their own juices, but if the curry gets too dry, test to see how much cooking the potatoes need and accordingly add water a little at a time. The cooked dish is dry and therefore adding of water should be judicious. The curry is done when the potatoes are cooked and there is practically no gravy. This curry can be reheated before serving, and is a good accompaniment with rice, luchis, or porota. **** And enjoy !! :-) !! ================================================================================ From: uflorida!novavax!vaccaro@gatech.edu (Amanda Vaccaro) Date: 21 Nov 91 11:48:53 GMT Subject: VEGAN: Amanda's Tomato Sauce Keywords: recipe vegan amandas tomato sauce I have excellent suggestions for tomato sauce, if anyone is interested. This method was created by me after several burning episodes: Ingredients: ============ fresh Italian parsley- no stems if possible: about a handful fresh basil: about 2 handfuls fresh ground pepper: to taste extra vigin olive oil: enough to cover the bottom of the pan sugar (OPTIONAL): about 3 tablespoons onions: 1 or two small ones tomato puree: at least two large cans (judgement call) tomato paste: one small can in case you screw up salt (OPTIONAL): a little corn syrup: only idiots like R*gu do that!! garlic: 3 or 4 cloves, sliced very thin, so they melt away Slice onions and garlic (slice garlic any way you like, but thin is good). Pour oil in bottom of pan. Put heat on medium. Brown onions- when almost done add garlic, and brown both of them. add about 32 oz water, herbs, salt, pepper, sugar. It should be an ugly, watery greenish mixture. Let it cook for about two hours over medium heat and stir once in a while. Cooking the watery mixture ensures that the parsley gets thoroughly cooked, otherwise it tastes "grassy". Add puree and stir well. Cook for about an hour. If it is too watery, you can add the paste to thicken it. You can do variations on the above: add browned lamb, sausages, chopped STEAK (no burgers!!), chunky tomatoes, or this other stuf called "Caponata", which is an eggplant and celery and olive ensemble. Enjoy!! AMV ================================================================================ Date: 16 Oct 90 17:29:40 GMT From: campbell@acsu.buffalo.edu (roger campbell) Subject: VEGAN: Apple Butter > I'd like to find recipes for these three recipes. > As to the apple butter; my sister would like to make it, but none > of her cookbooks have it. A recipe on how to make apple butter > would be much appreciated. Here's a recipe for apple butter, as found in "Joy of Cooking" For best results use Jonathan, Winesap, Wealthy or other well-flavored cooking varieties. Wash, remove the stems, and quarter: 4 lb. apples Cook slowly until soft in: 2cups water, cider or cider vinegar Put fruit through a fine strainer. Add to each cup of pulp: 1/2 cup white or brown sugar Add: 1 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon allspice (Grated lemon rind and juice is optional) Cook the fruit butter over low heat, stirring constantly until the sugar is dissolved. Continue to cook, stirring frequently, until the mixture sheets from a spoon. You can also place a small quantity on a plate. When no rim of liquid separates around the edge of the butter, it is done. Pour into hot sterilized jars. Roger Campbell State Univ. of New York at Buffalo BITNET: CAMPBELL@UBVM INTERNET: campbell@acsu.buffalo.edu ================================================================================ From: Shyamala Parameswaran Date: Wednesday, 4 Mar 1992 08:48:41 CST Subject: VEGAN: Apple Chutney (Seb ki Chatni) Keywords: recipe vegan apple chutney >From Vijay Madhavan's Cooking the Indian Way: Apple Chutney/Seb ki Chatni 3 tart cooking apples, peeled, cored, and coarsely chopped 1 cup chopped dried fruit such as peaches, apricots and pears 1/2 cup golden raisins 3 cloves garlic, chopped 2 tspns finely chopped fresh ginger 1 tspn salt 1/4 tspn cayenne pepper 1 cup white-wine vinegar 1 1/2 cups sugar In a heavy saucepan, combine all ingredients and mix well. Bring to a boil over medium heat. Reduce heat and simmer for about 45 mins, stirring occasionally or until mixture is thick. Remove saucepan from heat and cool chutney to room temperature. Pour chutney into a non-metallic, covered container and refrigerate until ready to use. Makes 3 cups. *** Shyamala Parameswaran ================================================================================ Date: Fri, 19 Oct 90 13:13:31 mdt From: Kirk Pearson Subject: VEGAN: Apple Crisp Apple Crisp Ingredients: 8-10 apples 1 cup sugar ground cinnamon 1 stick butter (8 oz.), softened 1 cup brown sugar pinch of salt 1 cup flour Directions: Peel, core, and slice the apples and spread them in a rectangular cake pan. They should come almost to the top. Pour sugar over apples. Sprinkle cinnamon over apples to taste. In a mixing bowl, mix butter, brown sugar, salt, flour. It should have a mealy consistency, like dry oatmeal lumps. Spread the mix over the apples. Bake at 350 F for 1/2 hour or until the apples are tender. Serve warm or cold, plain or with vanilla ice cream. Don't plan on having any leftovers, but it reheats well. Kirk Pearson pearson@handel.cs.colostate.edu ================================================================================ From: MEDELMA@CMS.CC.WAYNE.EDU (Michael Edelman) Date: Thu, 15 Aug 91 18:34:25 GMT Subject: VEGAN: Apple Pie Keywords: recipe vegan/apple-pie Assuming you know how to make a piecrust, real apple pie is very simple: 1. Press the piecrust dough into a pie pan. 2. Peel, core and cut baking apples (Jonathans?) into wedges/ 3. Toss with cinnamon, allspice and perhaps 2T-1/4c sugar and a bit of tapioca, cornstarch or flour for thickening; 4. Fill the crust generously. 5. Cover with piecrust and make zillions of holes with a fork *or* Cut strips of pastry dough and *weave* a lattice top, as my mom does, or did, when she made them regularly. 6. Bake in a medium oven until brown. --mike ================================================================================ From: fh07@sol.acs.unt.edu (Garrett Brett) Date: Sat, 22 Feb 1992 04:14:34 GMT Subject: VEGAN: Applesauce Cake Keywords: recipe vegan applesauce cake re request by KISTLER@Waisman.Wisc.Edu (ROOM 325 PH. 263-1968) APPLESAUCE CAKE 1/2 cup oil 1.5 cups sugar 1.5 cups unsweetened applesauce 2 cups flour 1/2 tsp salt 1.5 tsp baking soda 1 tsp cinnamon OR 1/4 tsp ginger OR 1/2 tsp allspice + 1/8 tsp cloves + 1/8 tsp nutmeg Mix oil and sugar well, add applesauce, and mix in the dry ingredients. Beat until smooth. Pour into an oiled and floured pan and bake at 350 degrees for 45-50 minutes, slightly longer in a loaf pan. This cake is even better the next day. Well, that's the recipe as it appears in The Farm Vegetarian Cookbook (more or less). It's a typical Farm Cookbook cake recipe--no eggs, no dairy, but plenty of sugar. Remarks: 1. The book specifies "white flour," but I had great results with whole wheat pastry. 2. The book says "8-inch cake pan or angel food cake pan," but an 8-inch pan is MUCH too small. As I recall, my 9-inch square pan nearly overflowed. 3. I don't remember which spice option I used. I think I mixed cinnamon with one of the other two choices. 4. Nuts and raisins are good additions. Especially nuts sprinkled on top. YUM. Enjoy! Brett Garrett fh07@sol.acs.unt.edu ================================================================================ Date: 13 Nov 90 15:51:08 GMT From: halley!marym@cs.utexas.edu (Mary Matejka) Subject: VEGAN: Atole con Honholi This isn't a recipe. It is an interpretation of a demo a friend of mine did for me. Atole is gruel. This comes out about like thin malt-o-meal. You drink it. Incidentally, I would say that America has a love affair with vanilla. There is vanilla flavoring in just about everything remotely sweet. Now Mexico uses cinnamon alot. Even in the chocolate. And in Atole con Honholi (spelling uncertain my friend doesn't write stuff down). .5 C sesame seeds (honholi), toast in a pan til just turning golden grind in a blender until mealy, not floury 4 C water or milk .5 C piloncillo (or dark brown sugar) or to taste. This is pretty sweet. .25 masa harina (more or less, depending on how thick you want it) 1 tsp cinnamon Bring seame seeds, water(or milk) brown sugar and cinnamon to a boil. Sprinkle in masa harina (corn flour to you guys north of here)(thats *flour* not meal) and stir constantly. Add more flour if you want it thicker. Simmer for 5 minutes or so. Drink warm. The last time I made this I toasted the masa harina lightly. Gave it a little bit 'nuttier' flavor I think. And I prefer milk to water. cs.utexas.edu!halley!marym, marym@halley.UUCP, marym@halley.mpd.tandem.com ================================================================================ Date: Mon, 1 Apr 91 16:21:58 GMT From: staffan@phos.serum.kodak.com (Kenneth Staffan (x37507)) Subject: VEGAN: Avocado Salad Dressing bloom-beacon!mit-caf!angela@EDDIE.MIT.EDU (Angela Odoardi) writes: >Does anyone have a recipe for any Mexican-type (taco salad dressing) >made with Avocados (Guacamole)? I would appreciate any suggestions. Well, I wasn't going to respond because my info is so sketchy, but I haven't seen any other responses yet: We make one from an ultra-easy recipe in the "Light and Spicy" cookbook by Barbara Gibbons (that's off the top of my head, but I think it's close). The only ingredients are ripe avocado, light italian dressing, and whole cumin seed. I _think_ the ratio is one avocado to one-half cup dressing to one tablespoon cumin. It's really tasty, but look for the book if you're concerned about exact proportions. Ken ================================================================================ Date: 15 May 91 20:30:03 GMT From: "Mary Tabasko" Subject: VEGAN: Baba Ghanouj cmr@cvedc.Prime.COM (Chesley Reyburn) writes: >I am looking for recipes for tabouli and babaganoush (sp?). >-Tabouli recipes have appeared in digests 33, 34 and 36. -aem- ------------ Baba Ghanouj ------------ 1 eggplant (about 1.25 lbs.) 1/4 cup of olive oil 1 clove of garlic, crushed 1/2 cup of lemon juice 1/4 cup of tahini 2 T of minced parsley 1. Cut the eggplant in half lengthwise and make several incisions in the flesh. Sprinkle the exposed meat with salt and let it drain for 30 minutes. 2. Coat a baking pan with the olive oil and place the eggplant face-down in the pan. Bake it in an oven preheated to 400F for about 20 or 30 minutes, until tender. 3. Remove the eggplant and let it cool. Then scoop out the pulp and place it in a food-processor or blender. Discard the skin. 4. Place the garlic in the blender with the eggplant and puree. Add alternately the lemon juice and the tahini. Finally, blend in the parsley. Season to taste with salt and pepper if desired. 5. Chill before serving. Sprinkle with paprika to add a bit of color, if you like. Serve with raw vegetables and toasted pita triangles. I got this recipe from my friend Monica Krueger. Thanks, Monica! -- Mary ================================================================================ Date: 11 Jan 91 11:12:39 PDT From: warren@mdcbbs.com Subject: VEGAN: Bagels Bagels: 4 1/4 to 4 3/4 c. all-purpose flour 1 pkg. active dry yeast 1 1/2 c. warm water (120 to 130 deg F) 1/4 c. sugar Combine 2 c. of the flour and the yeast. Add warm water, 3 Tblsp. of the sugar, and 1 tsp. salt. Beat w/electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed for 3 min. Using a spoon, stir in as much remaining flour as you can. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 min. total). Cover, let rest 10 min. Working quickly, divide dough into 12 portions. Shape each portion into a smooth ball. Punch a hole in the center of each ball with a floured finger. Pull dough gently to make about a 2 inch hole, keeping bagel uniformly shaped. Place on a greased baking sheet. Cover, let rise 20 min. (Start timing after 1st bagel is shaped.) Broil raised bagels about 5 inches from heat, 3-4 min. turning once (tops should not brown). Meanwhile, in a