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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 <U15297@uicvm.uic.edu>
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 <U15297@uicvm.uic.edu>
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 <pearson@handel.cs.colostate.edu>
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" <mctst@unix.cis.pitt.edu>
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 12 inch
skillet or 4 1/2 qt. dutch oven bring 6 c. water and remaining 1
Tblsp. sugar to boiling. Reduce heat and simmer bagels, 4 or 5 at a
time, for 7 min., turning once. Drain on paper towels. Place drained
bagels on well greased baking sheet. Bake at 375 deg F for 25-30 min.
or till tops are golden brown. Makes 12 bagels.
Light Rye Bagels: Prepare as above, except stir 1 tsp. caraway seed,
if desired, in with the yeast. Substitute 1 1/2 c. rye flour for 1 1/2
c. of the stirred-in all purpose flour.
Herb Bagels: Prepare as above, except stir 1 1/2 tsp. dried basil,
crushed; 1 1/2 tsp. dried dillweed; or 1 to 1 1/2 tsp. garlic powder
in with the yeast.
Onion Bagels: Prepare as above, except stir 2 Tblsp. dried minced
onion and, if desired, 2 Tblsp. cooked bacon pieces into the flour with
the yeast.
Whole Wheat Bagels: Prepare as above, except substitute 1 1/2 c. whole
wheat flour for 1 1/2 c. of the stirred-in all purpose flour. Stir 3/4
c. raisins, if desired, in with 2whole wheat flour.
From: Better Homes and Gardens New Cookbook
I've never tried these, but they sound good. (Lots of work!)
Enjoy,
Connie
:)
================================================================================
Date: 5 May 90 06:50:37 GMT
From: well!oster@well.sf.ca.us (David Phillip Oster)
Subject: VEGAN: Bailey's Irish Cream bread machine bread
Here is a tasty bread machine bread by Leigh Ann Hussey Oster:
1 package yeast
1 cup quaker oats
3 cups bread flour
1 tsp salt
1/3 cup honey
2 Tbsp Bailey's Irish cream or to taste
1+1/4 cups very warm water.
- ---
put ingredients in pan in order listed, Select "white bread"
press Start.
it doesn't rise very high, but the texture is great.
- --
- -- David Phillip Oster - Note new address. Old one has gone Bye Bye.
- -- oster@well.sf.ca.us = {backbone}!well!oster
================================================================================
From: jane@tortoise.ee.lbl.gov (Jane Colman)
Date: 17 Mar 1992 19:10:11 GMT
Subject: VEGAN: Baked Beans
References: <kscdivINN107@mthvax.cs.miami.edu>
Keywords: recipe vegan baked beans
I made some just the other day, that were very good. It's
a slight adaptation of the recipe in The New Laurel's Kitchen.
3 cups navy beans, cooked
1 onion
1/4 cup molasses
1 tbsp. prepared mustard
1 or 2 tbsp. soy sauce
2 tbsp. rum
Chop the onion and saute until soft. Combine with all other
ingredients, including a little of the water from cooking the beans,
and bake covered at 350 degrees for 45 minutes to 1 hour. Very simple,
very good, a bit on the sweet side.
Jane Colman JLColman@lbl.gov
================================================================================
From: rwedeman@attmail.att.com (Robin S Wedeman)
Date: Tue, 29 Oct 91 10:01:21 EST
Subject: VEGAN: Balsamic Marinade
Keywords: recipe vegan balsamic marinade
Balsamic Marinade
1/4 cup balsamic vinegar
2/3 cup olive oil
salt
pepper
2 tablespoons of your favorite herb mixture
(thyme, tarragon, basil, oregano)
I marinade long strips of pork tenderloin then skewer accordian style
with whole new potatoes and grill. Its also quite good on chicken.
================================================================================
Date: 7 May 91 02:35:28 GMT
From: jmf@cs.brown.edu (Justin Ferrari)
Subject: VEGAN: Banana Cream Pie
This pie is much too simple to be as good as it is...
Banana Cream Pie
----------------
1 lb. extra firm, dry-packed tofu
3 to 4 ripe bananas
4 Tbsp. real maple syrup
1 large graham cracker crust
Chopped walnuts (optional)
Press all excess water out of tofu and cube. Combine bananas and syrup
in blender/food processor. Add tofu. Blend until smooth. Pour into
crust. Top with chopped walnuts, if desired. Refrigerate until it
sets.
I suppose honey could be substituted for syrup. You might also try
topping with chopped bananas or strawberries instead of walnuts (just
an idea, I haven't tried either).
Justin Ferrari
jmf@cs.brown.edu
================================================================================
From: babs@jfwhome.funhouse.com (Babs Woods)
Date: Fri, 3 Jan 1992 19:16:32 GMT
Subject: VEGAN: Basic Pasta
References: <km9523INN1j7@mthvax.cs.miami.edu>
Keywords: recipe vegan basic pasta
In <km9523INN1j7@mthvax.cs.miami.edu>
hans@software.mitel.com (Hans Johnsen) writes:
>Having received a pasta making machine for christmas, I am now seeking
>recipes for pasta which contain no eggs. Since we have never made pasta
>before, any tips would also be greatly appreciated.
In the Joy of Cooking you can find the following:
Basic pasta
2-1/2C white flour 2/3C water 1t olive oil
In a bowl, mix dry ingredients and make a well. Beat liquids and pour
into well. Mix dry ingredients until dough forms and as much of the
flour as possible is mixed in. Turn out on a floured board or table.
Flour your hands and knead dough until smooth and elastic, dusting your
hands as needed.
Roll into a ball, warp with plastic wrap (or cover with a wet towel)
and allow dough to rest 10 minutes. Cut into four pieces and shape
into desired pasta. If dough gets sticky, lightly dust with flour.
Green noodles:
puree' approximately 1/4C fresh or frozen spinach with the oil and
water in a blender. Mix it with the eggs and beat together -obviously,
if you're not using eggs, this just goes in as part of the amount of
water you're using-. Add as usual.
Various other colorants may be used, instead of spinach:
tomato paste
puree'd tomatoes
puree'd beets (drained, or substitute their liquid for water)
puree'd cooked carrots
-babs
================================================================================
From: astels@fsd.cpsc.ucalgary.ca (astels)
Date: 3 Jan 92 16:47:37
Subject: VEGAN: Basic Pasta Dough
References: <km9523INN1j7@mthvax.cs.miami.edu>
Keywords: recipe vegan basic pasta dough
hans@software.mitel.com (Hans Johnsen) writes:
>Having received a pasta making machine for christmas, I am now seeking
>recipes for pasta which contain no eggs. Since we have never made pasta
>before, any tips would also be greatly appreciated.
>From the September 1991 issue of Vegetarian Times:
Basic Pasta Dough
=================
1 cup ww pastry flour (we've found it works much better if half of this is
unbleached white)
pinch salt
1 tsp. olive oil
1/4 cup water
Put it into a mixer with bread hooks or a food processor, and knead until
really smooth. I suppose you could also do this by hand, but I haven't
tried it!
We've also substituted 1/4 of the flour with kamut, buckwheat etc. to
add extra flavor, and the recipe suggested that chopped spinach, herbs,
or tomatoe paste could be added.
astels@cpsc.ucalgary.ca Dave Astels
================================================================================
From: Shyamala Parameswaran <U15297@uicvm.uic.edu>
Date: Friday, 27 Mar 1992 17:14:38 CST
Subject: VEGAN: Bati Chorchori
Keywords: recipe vegan bati chorchori
BATI CHORCHORI ( dry mixed vegetables )
Ingredients ( serves 4-6 )
200gms cauliflower florets.
100gms shelled green peas.
2 potatoes, peeled and cubed.
1 medium eggplant, cubed.
1 horseradish, peeled and cubed.
1/4 onion, minced.
1 tsp. turmeric paste.
1/2 tsp. chili paste.
2 tsp. mustard paste.
3-4 green chilies, slit.
4-6 tbsp. mustard oil.
Salt to taste.
This curry gets its name from the brass vessel ( bati ) in which it is
cooked, so that the ingredients fit snugly in the bowl leaving just a
one inch gap at the top. As a substitute, an aluminum or brass bowl
with a tight fitting lid may be used.
After cutting up all the veggies, wash them well and place them in the
bowl. Add the mined onion, the masala pastes, and the green chillies.
Add the oil and mix well after adding salt. Cover the bowl with its lid.
Stir the vegetables occasionally over a medium-low heat, so they cook
in their own juices withot any addition of water. remove from heat when
the veggies are quite cooked and blended flavourfully with the spices.
Any combination of vegetables may be used in preparing Bati Chorchori.
This chorchori is a good accompaniment with rice.
================================================================================
Date: Tue, 11 Jun 1991 20:53:25 GMT
From: mlb@cisco.com (Marcia Bednarcyk)
Subject: VEGAN: Barbequed Vegetables
malcolm@castle.ed.ac.uk (Malcolm Douglas Brown) writes:
\> Can anyone suggest vegetarian recipes for cooking on Barbeques? Nut
\> roasts are a possibility but ideas run dry after that.
Sure! Lots! When I grill, I like to grill my entire dinner on over the
coals, everything from appetizers to dessert. Here are some of the
things I've done:
1. skewered vegetables. Let marinate in Italian dressing or equivalent
over night to pick up flavor. Cherry Tomatoes, chunks of green
peppers, sweet onions, mushrooms, cubes of tofu (they really pick up
the flavor), etc. Soak the wooden skewers overnight before using to
slow down the rate at which they blacken.
2. Just skewered mushrooms. I separate these out because they are so
incredibly delicious grilled that I often make them alone. Be sure
to marinate them in some kind of oil-based marinade, or they dry out
and shrivel up. (Try a mixture of olive oil, fresh organo, and
garlic.) Brush on more of this oil as they're cooking. Be careful
not to overdo it because the oil causes flare ups.
3. Eggplant. This is also marvelous. Don't bother to salt/drain it, or it
tends to get too dry on the grill. I like to use the Japanese
eggplant sliced quite thin on the diagonal, grill until they start
to blacken, and then toss the slices in a dressing made of olive
oil, balsamic vinegar, oregano, salt, pepper, garlic, dash of sugar,
and dash of cayenne/red pepper flakes.
4. Corn on the cob. Take off all the silk you can, then soak it in water
in the husk. Put on the grill....yum.
5. Baked potatoes. Since I hate to waste heat, I often wrap up a few
potatoes in foil (wash first, and pierce skins) and set them over
the coals as they're burning out. I don't know how long they really
take, as I leave them overnight and they're done in the morning :-).
The coals give a very interesting flavor to the potato.
Something I've thought of to do at the next BBQ: wash and halve
small red potatoes, then wrap them in foil with butter and onions
and garlic. They should take a lot less time, and I'd imagine the
flavors will blend well.
6. Tofu and fish and onions. This is a favorite of a friend...marinate
them all in soy sauce and onions and olive oil, then wrap in foil
with the onions and toss on the grill. This was fantastic.
Marcia Bednarcyk mlb@cisco.com
================================================================================
From: Alison Rebecca Colman <ac10+@andrew.cmu.edu>
Date: Fri, 21 Feb 1992 14:05:27 -0500 (EST)
Subject: VEGAN: Bean and Fruit Bake
Keywords: recipe vegan bean fruit bake
Hi everyone!
This is a vegan version of a recipe I lifted from "The Joy of Cooking".
It sounds a tad yukky, but it is actually quite good. Also, the
measurements are approximate, so one can adjust to their taste.
Ingredients:
1 can of beans (white northern or pinto are very good)
1 onion (size depends on how much you like onions)
1-2 cloves of garlic (I love garlic so I tend to use a lot.)
1 medium sized apple
1 orange
2-3 tablespoons of honey
2-4 tablespoons of maple syrup
crushed nuts (almonds or cashews are good)
cinnamon
nutmeg
rosemary
white pepper
Instructions:
Put the beans in a small casserole dish or small bread-baking pan. Chop
up the onions and spread them over the beans in the pan or dish. Do the
same thing with the garlic, apple, and orange. Then, drizzle the honey
then the syrup over the mixture. Mix the crushed nuts with the spices
(use enough spices to suit your taste), and then drizzle the nut mixture
over the beans and fruit. Bake at 300 degrees for 1-3 hours. Then put
some on your plate and gobble it up!
================================================================================
Date: 22 May 91 11:24:26 PDT
From: warren@mdcbbs.com
Subject: VEGAN: Bean Salad
Bean Salad:
1 c. green beans
1 c. wax beans
1 c. kidney beans
1/2 c. celery, chopped
1/2 c. green pepper, chopped
1/2 c. oil
1/2 c. vinegar
3/4 c. sugar
salt and pepper to taste
I haven't made this, but it looks like the standard recipe. (The beans
would be canned or cooked then drained) I've also seen chickpeas in
this salad.
Hope it is what you're looking for,
Connie
================================================================================
Date: Mon, 1 Apr 91 18:08:34 GMT
From: MEDELMA@CMS.CC.WAYNE.EDU
Subject: VEGAN: Beans and Fruit (was Re: Weird Recipes)
I apparently missed the first call for strange recipes, but I cannot
let this pass without sharing a favorite of a girlfriend of some 17
years past:
Beans and Fruit
Mix 1 can Campbell's Baked Beans (the ones with 5 varieties of beans)
with 1 can fruit cocktail. Heat just short of boiling and serve. I
never did much care for this...
I later served her my own version of Imam Bayeldi made with textured
vegetable protein (she was a veg). She refused to believe that I hadn't
served her meat, which says more about her powers of discrimination
than about the believability of the TVP. Not surprising, considering
her tastes...
--mike edelman
================================================================================
Date: 20 Jun 90 21:54:37 GMT
From: Mary Kay Stanger <crg5!mkay%sequent.uucp@RELAY.CS.NET>
Subject: Re: REQUEST: Beer Bread
carioca@ucscb.ucsc.edu (fOoDFoOdfOoDiTYfooD!) writes:
>Anyone out there have a recipe for beer bread? I've ransacked
>my cookbooks for one, with no success...
I pulled this one off the net...
Beer Bread
3 cups self-rising flour
3 Tablespoons sugar
1-12 oz. can/bottle beer, at room temp.
Mix all ingredients. Spray 9X5 loaf pan with non-stick cooking
spray. Pour mixture into pan. Bake at 375F for 40 minutes, or
until brown.
The last time I made this bread I used a bottle of Pete's Wicked Ale.
It was very good; especially when it was still warm. Mmmm. Use a
"good" beer; it is well worth the results.
================================================================================
Date: Fri, 22 Feb 91 14:45:00 GMT
From: kathy burton <burton@.uucp>
Subject: VEGAN: Beer Bread
>From: Laura Sabel <sabel@cs.cornell.edu>
>From "Eat This ... It'll Make You Feel Better!" by Dom DeLuise
3 cups self-rising flour
1 12-oz can of beer
2 tablespoons sugar
Mix ingredients and put into greased loaf pan. Don't overmix. Bake at
375 degrees for about 1 hour.
Options: You can cut down on the self-rising flour and add whole-wheat
flour, bran flakes, rolled oats, nuts, and 1/2 cup raisins in any
combination. For example, I use 1 cup white flour, 1 cup whole-wheat
flour, 1/2 cup bran flakes and 1/2 cup rolled oats.
MAKES 1 LOAF.
================================================================================
Date: 21 Jun 90 17:51:59 GMT
From: Mary Kay Stanger <crg5!mkay%sequent.uucp@RELAY.CS.NET>
Subject: Re: REQUEST: Beer Bread
carioca@ucscb.ucsc.edu (fOoDFoOdfOoDiTYfooD!) writes:
>Anyone out there have a recipe for beer bread? I've ransacked
>my cookbooks for one, with no success...
I pulled this one off the net...
Beer Bread
3 cups self-rising flour
3 Tablespoons sugar
1-12 oz. can/bottle beer, at room temp.
Mix all ingredients. Spray 9X5 loaf pan with non-stick cooking
spray. Pour mixture into pan. Bake at 375F for 40 minutes, or
until brown.
The last time I made this bread I used a bottle of Pete's Wicked Ale.
It was very good; especially when it was still warm. Mmmm. Use a
"good" beer; it is well worth the results.
================================================================================
Date: 23 Feb 91 01:12:25 GMT
From: mwoo@pyrnova.pyramid.com (Margaret Woo)
Subject: VEGAN: Beer Bread
burton@acplmc.uucp (kathy burton) writes:
>I am looking for a recipe for Beer Bread. I've been buying a mix that
>you just add beer to (a quick bread - no kneading) and I'd like to make
>my own dry mix. Thanks!
The best beer bread that I can make is simple:
3 cups self-rising flour
1/4 to 1/2 cup sugar (I like it sweet)
1 can 12oz. beer (room temp)
Mix everything together, bake at 350F for 1 hour, and enjoy. Don't
forget to grease the pan (I use Pam).
You don't need a mix!
Margaret Woo
================================================================================
From: Shyamala Parameswaran <U15297@uicvm.uic.edu>
Date: Sunday, 29 Mar 1992 11:05:15 CST
Subject: VEGAN: Begun Sorse (Eggplant with Mustard)
Keywords: recipe vegan begun sorse
from Meenakshie Dasgupta's Bangla Ranna (Bengali Cooking):
Begun Sorse
(Brinjals with Mustard)
500gms brinjals(eggplant)
1 T turmeric paste
1 t chili paste
100gms dahi(yogurt)
1/2 c water
1 1/2 T finely ground mustard paste
1/8 t panch phoran
4-5 green chilies
2 T oil for cooking
salt and sugar to taste
Cut brinjals in large pieces. Rub with a little turmeric and salt. Heat
oil in a fry pan and fry brinjals until brown and nearly cooked. Remove
and drain off oil.
Heat the same oil in a wok/karai till it smokes. Add panch phoran and
green chilies. Fry till spluttering stops. Add turmeric and chili
pastes. Sprinkle a little water and fry the masalas well. Whip the
the dahi and add to the fried masalas. Stir and cook a couple of
minutes. Add the brinjals. Stir and continue simmering another
10-15 mins. Add finely ground mustard paste. Mix well.
Continue simmering until mustard paste is blended in, and there is
very little gravy in the pan.
N.B. Freshly prepared English mustard may be substituted for the
ground mustard paste.
Serves 4-6
================================================================================
Date: Wed, 8 May 91 16:17:12 GMT
From: lori@islander.asd.sgi.com ()
Subject: VEGAN: Benihana's Ginger Sauce
I recently went to Benihanas for dinner and managed
to get the recipe for their ginger sauce.
1/4 cup chopped onion
1 small piece ginger root
or 1/8 tsp ground ginger
1/2 cup soy sauce
1/4 cup rice wine vinegar
Combine all ingredients in blender and process until smooth
Makes 6 servings
================================================================================
Date: 2 Nov 90 16:37:43 GMT
From: boulder!khonshu!springer@ncar.UCAR.EDU (Jann Springer)
Subject: VEGAN: Benner's Pepper Slaw
Someone recently requested a "sweet and sour" type cole slaw for a
dinner they were having this weekend. This may be to your liking.
Warning: It makes alot. ;>
Benner's Pepper Slaw
2 C. sugar \
1 C. vinegar \
1/4 C. water \ syrup
1 t. celery seed \
1 t. mustard seed \
2 medium heads of cabbage
1 T salt
Shred the cabbage. Sprinkle the salt over the cabbage and let stand for
1 hour. Drain. Heat syrup mixture until boiling and boil hard for 1
minute. Cool overnight. Pour syrup over cabbage. Marinate for several
hours and serve.
================================================================================
From: siegle@ils.nwu.edu (Greg Siegle)
Date: Tue, 14 Jan 1992 15:14:41 GMT
Subject: VEGAN: Black Bean Chili
Keywords: recipe vegan black bean chili
Hi there. This version came over the net a while
ago and it's worked quite well for me...
-- Greg
===
BLACK BEAN CHILI (makes about 12-15 cups)
4 cups dried black beans
2 large red bell peppers
3 Tbs. cumin seed
2-1/2 Tbs. dried oregano (leaf, not ground)
1/2 cup olive oil
2 large onions, finely chopped
1-1/2 cups diced green bell pepper
3 Tbs. minced garlic
4-1/2 tsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
5 cups crushed tomatoes
4 to 6 (or more!) fresh jalapenos, seeded and deveined, finely chopped
Sort and rinse the beans, place them in a pot with ``enough'' water and
soak them overnight. Drain off water and rinse, add enough new water
to cover by two inches and bring to a boil. Simmer, covered, until
beans are tender (about 1 hour), adding more water if necessary. Drain
beans, saving 3 cups of the liquid. Return beans to pot with 1-1/2
cups of the liquid.
Roast the red bell pepper under the broiler until the skin is charred,
then throw it into a paper bag and close the bag. Set it aside to cool.
Heat oven to 325 degrees, put cumin seed and oregano in a small baking
pan or casserole and roast until fragrant, shaking pan occasionally
(about 10 minutes).
Heat oil in skillet. Saute onions, green pepper and garlic for 3
minutes, then add cumin, oregano, paprika, cayenne and salt. Cook about
10 minutes more, then add tomatoes and jalapenos and bring to a boil for
a couple of minutes. Stir all this in with the beans.
Get the red bell pepper out of the bag, peel the skin off, remove seeds
etc. (After peeling, if any parts look like they got badly burned, cut
them away.) Chop and add to beans.
Simmer everything for a while, thinning with the rest of the saved bean
liquid as desired.
================================================================================
From: Fiona Jamieson <fj@cumbrae.dcs.ed.ac.uk>
Date: 14 Jan 92 15:41:42 GMT
Subject: VEGAN: Black Bean Chili
References: <kn3h4fINNhk5@mthvax.cs.miami.edu>
Keywords: recipe vegan black bean chili2
Sanjiv Singh was looking for this, I haven't actually made it due to a
chronic shortage of black beans in Edinburgh, but as soon as I find
some ...
This recipe comes from "Hot & Spicy" by Marlena Spieler, a great book!
BLACK BEAN CHILI
Ingredients :
8oz(225g) black beans 900ml water
700ml vegetarian soup stock 500ml tomato sauce (or chopped toms)
2 tbsps olive oil 2 chopped onions
5-8 cloves garlic (chopped) 1/2 sweet red pepper (diced)
1/2 mild chilli 1 tbsp cumin
2 tbsps mild chili powder 1 tbsp oregano
1-2 tbsps salsa or hot pepper seasoning
1oz (25g) chopped coriander leaves (cilantro)
Method :
1) Sort through the beans to remove any pebbles etc. Place in a large
pot and add the water. Soak overnight, or boil for 2 mins, remove
from the heat, cover and let stand for an hour.
2) Drain, then pour over fresh water to cover and bring to the boil.
Reduce the heat and simmer for 1.5 hours, or until just tender. Add
the stock and tomato sauce, then raise the heat and cook over a
medium-high heat until the liquid reduces and thickens somewhat and
the beans begin to fall apart into an ebony stew
3) Meanwhile, heat the olive oil in a frying pan and saute the onion,
garlic and red pepper, mild chilli, spices and oregano until the onion
is limp. Add to the beans with the salsa and continue to simmer for
another 30-45 mins. If the mixture is too soupy at the end of cooking
then raise the heat to high and boil off some of the liquid. Take care
to stir the bottom every so often so that it does not burn.
4) Serve hot, garnished with corainder/cilantro
Happy cooking !
Fiona
================================================================================
Date: 22 Nov 90 19:06:21 GMT
From: jfwhome!babs@ursa-major.spdcc.com (Babs Woods)
Subject: VEGAN: Black beans with stuffed green olives, and Cumin and
garlic cooked cabbage
I love to play in the kitchen and invent new ways to use
foodstuffs up, but I also like to find new foodstuffs to work with.
Well, I went away to a Retreat at the end of last month and they serve
vegetarian and macrobiotic fare. This time my friend Russ was the
co-cook with one other person and they made plain black beans, among
some other dishes. Well, I thought I'd try them and to make them more
interesting I came up with this:
Babs Woods ca. Nov. 6, 1990
Black beans and stuffed green olives
1C dried black beans (Soaked 4hrs. in 4C water)
1C chopped onion 2 cloves minced garlic
1t chili powder 2 small bay leaves
1C chopped celery 1C chopped carrots
1/2t black pepper 4C water
1/4C green olives, stuffed with pimientos (salad olives
are fine), rinsed and drained (if desired)
Combine drained soaked beans and everything but the olives in a
pot. Bring to a boil and hold there about 10-30 minutes, cover.
Simmer about 2 hours. Stir in the olives. (Or stir in olives about 15
minutes before serving.)
This should not be soupy, nor should it be too gloppy. Watch
it carefully in the last 45 minutes of cooking (30 minutes before you
add the olives).
Serve with rice or corn and whatever you want. Serve hot. Serves
about 4.
This dish goes well in tortillas with salsa, cheese, veggies; much as
you would fill a taco. Serve rolled and filled tortillas on a bed of
lettuce or cooked cabbage (below), topped with melted cheese, salsa,
chopped tomatoes and anything else you want to add.
Experiment. Enjoy!
---------------------
Cumin and garlic cooked cabbage
3C shredded raw cabbage (red or green) (about)
1t cumin seeds 1-2 cloves garlic
2T oil some hot water
Heat the oil in a hot wok. Slice the garlic and toss it in the
oil about 5 seconds or so. Add the cumin seeds, stir about 2 seconds.
Throw in the cabbage, stirfry to coat well. Stirfry about 2 minutes.
Add about 3/4-1C hot water or so. Cook until almost dry (it's
important not to add too much water). Serve hot.
================================================================================
From: Christopher Possanza <norvien@byron.u.washington.edu>
Date: Mon, 2 Sep 91 11:59:27 -0700
Subject: VEGAN: Black Rice with Coconut Milk
Keywords: recipe vegan/black-rice
Someone recently requested a recipe for this; I got this one from a
local newspaper. You might be able to find the bai toey leaves in an
oriental grocery store. I've made this once, and it was very good.
Black Rice with Coconut Milk
2 cups glutinous black rice 1 cup sugar
3 cups water 1/8 tsp salt
1 can (13.5 oz) coconut milk 2 dried bai toey (pandanus) leaves
Wash and drain the rice. In a medium-sized pot, uncovered, bring the
rice and water to a boil over high heat, stirring occasionally. Reduce
heat to low, cover and simmer for 30 minutes, or until the rice is
soft. Let the rice cool. In a saucepan, cook the coconut milk, sugar,
salt, and bai toey leaves, uncovered, over low heat for 20 minutes,
stirring occasionally.
Discard the leaves. Scoop spoonfuls of rice into individual serving
dishes, then pour the coconut mixture on top. Serve at room
temperature. If you do not eat all this dessert at one meal, you can
refrigerate the rice and coconut mixture separately, then bring back to
room temperature by warming at 100 percent power for 1 minute in a
microwave oven. The coconut mixture will separate during
refrigeration, so stir with a fork until smooth.
================================================================================
From: dmferrell@happy.colorado.edu
Date: 24 Jul 91 08:02:13 MDT
Subject: VEGAN: Blackberry Jam
Keywords: recipe VEGAN
Message-ID: <28956F3D.307F@mthvax.cs.miami.edu>
Basically I do all my jam recipes the same, making variations as I want
to experiment.
Crush your berries to the desired texture. If you want more of the
fruit integrity, don't crush them very much. Sprinkle very lightly
with some sugar so that they will start forming a juice. Measure 5
cups of fruit and juice in a non-aluminum heavy pot. Add 5 cups of
sugar and mix well. On a medium to high heat (don't use a real high
heat as this will scorch the fruit and leave an awful taste in the jam)
bring the mixture to a good heavy boil. Remove any scum that forms.
Add one package dry pectin and stir in well. Keeping the mixture in a
good boil, cook until the jam has reached the jelling point. (I'm at
work and can't look up the exact temperature--but to test for jelling
stir down the mixture with a thin spoon such as a metal serving spoon,
remove and holding the spoon at almost a straight angle down, let the
jam slide off the spoon. If the last two or three drops come together
to form a sheet and sheet off the spoon the jam has reached the jelling
point.) Have your sterilized bottles ready along with the lids and
rings simmering in hot water.
Pour the jam into the jars, wipe the rims and seal. The current USDA
recommendations are to process the jam in a hot water bath for 10
minutes for pints and to use the two part lids to seal and to not use
pectin to seal the jars. If you would rather not use refined sugar in
your jam, the best bet is to contact your local county extension
homemaker agent and ask for recipes using honey. I have never tried any
using honey as I don't want the taste of the honey in the jam, but I
have been told by friends that you can make very good jams using
honey. Sorry I can't tell you how long to boil the mixture as I live
in the clouds and we have to boil everything longer than those of you
who live closer to sea level. Hope this helps.
================================================================================
From: spieler@function.mps.ohio-state.edu (Barry S Spieler)
Date: Wed, 24 Jul 1991 14:04:46 GMT
Subject: VEGAN: Blackberry Sauce (for poultry)
References: <288CFC1F.33BB@mthvax.cs.miami.edu>
Keywords: recipe VEGAN
Message-ID: <2895702C.309D@mthvax.cs.miami.edu>
Spyros D. A. Antoniou <SDA106@psuvm.psu.edu> writes:
>Since blackberries season is here and I have collected some, does
>anyone have a recipe for them.
This past weekend I also picked more blackberries than a human can
eat. I made up this concoction as a sauce for duck (or other poultry),
and it came out great:
Put a pint of blackberries in a saucepan, moisten with about 1/3 to 1/2
Cup of dry red wine. Add a mashed clove of garlic, a couple of sprigs
of fresh rosemary, some sugar (6-10 teaspoons, depending on how sour or
sweet the berries are), and salt to taste. Bring to a boil, cover, and
simmer 10 minutes, occasionally stirring and mashing berries against
side of pan with a spoon.
Important note:
This experiment achieved very good marks from my guests, except for one
problem: I didn't bother to remove the seeds, and a couple of people
(myself included) grew tired of the hard seeds interrupting our
enjoyment of the flavor. You will probably want to strain the sauce
somehow when it's done. Maybe someone who has experience with berries
and/or food mills and the like could e-mail me a note about how to best
deal with blackberry seeds!
-Barry Spieler
================================================================================
Date: 6 Aug 90 18:26:09 GMT
From: cochran%iris.usc.edu@usc.edu (Steve Cochran)
Subject: VEGAN: Black-Eyed Peas Recipes
>
>I would like some recipes using black-eyed peas, which I think are
>widely unexploited.
I agree. When looking for a good source of soluble fiber a couple
of years ago, I decided that they provided the best, low-cost source.
I have used two recipes of the last couple of years, the first I threw
together from what was around, and the second I modifed from a Boston
Baked Beans recipe (when I got tired of always eating the first). I
use a Crok Pot, but a bean pot in the oven at about 300F for 8 hours
should work as well.
Steve
- --------------------------------------------------------------------
STEVE'S BLACKEYE PEAS
Difficulty: Easy
Time: 20 minutes preparation
+ overnight soak for peas
+ 6-15 hours cooking
Yields: ~2.5-3 quarts cooked Blackeye Peas
(1 cup contains about 10g. soluble fiber)
Ingredients:
1 lb Blackeye Peas
2 16oz cans Stewed Tomatoes (chopped)
2 med Onions (coarse chopped)
3-4 stalks Celery, with leaves (chopped)
~3 cup Water
Spices to taste (I use something like the following):
4 Tbl Worcestershire Sauce
2 Tbl Chili Power
2 Tbl Rice Vinegar (or more to taste)
3 med cloves Garlic (or 4 small)
2 tsp Basil
1 tsp Thyme
1 tsp Sage
2 leaves Bay Laurel
1/2 tsp Black pepper (or more to taste)
1/3 tsp Tabasco Sauce
Preperation:
Examine and sort the peas. Add 6-8 cups cold water and let
stand overnight (or for 6-8 hours). Discard water and rinse the peas.
Place the soaked peas in a crok pot and add the tomatoes, onions,
celery and spices (vary spices as desired). Add water to cover and
mix together. Cook on Low setting for 12-15 hours or High for 6-8
hours. (Add water if necessary to cover during cooking). Serve hot
or cold -- it keeps in the refrigerator for upto one week.
- --------------------------------------------------------------------
Boston Baked Blackeye Peas
Difficulty: Easy
Time: 10 minutes preparation
+ overnight soak for peas
+ 6-15 hours cooking
Yields: ~1.5-2 quarts cooked Blackeye Peas
(1 cup contains about 10g. soluble fiber)
Ingredients:
1 lb Blackeye Peas
1/2 cup Molasses
1 Tbl Mustard
1 tbs Thyme
1 tbs Sage
~2.5 cup Water
Preperation:
Examine and sort the peas. Add 6-8 cups cold water and let
stand overnight (or for 6-8 hours). Discard water and rinse the peas.
Place the soaked peas in a crok pot. Mix the Molasses, Mustard and
spices with about 1/4 cup warm water and add to the peas. Add enough
water to cover and cook on Low setting for 12-15 hours or High for 6-8
hours. Add water during cooking to keep the beans covered, but during
the last hour or two, let the mixture thicken. Serve hot or cold --
it keeps in the refrigerator for upto one week.
- --------------------------------------------------------------------
- --
- ----------------------------------------------------------------------
Steven Cochran, Institute for Robotics and Intelligent Systems
University of Southern California, Los Angeles, California 90089-0273
Phone: (Lab) 213-743-0990; (Home) 818-767-3812
================================================================================
From: nsh3@cunixf.cc.columbia.edu
Subject: VEGAN: Bombay Palace appetizer
References: <kki98bINNlo8@mthvax.cs.miami.edu>
Keywords: recipe vegan bombay palace appetizer
This is a second Indian recipe. It is an unfailing favorite everywhere
we make it. It is a deep-fried appetizer, great with cocktails, and
for best effect, should be served with a fresh chutney, such as
coriander leaves ground with fresh ginger, chopped green chilli pepper,
some yogurt and maybe some mint leaves.
Cut into matchsticks:
1 large potato
1 small eggplant
1 onion
There should be about equal amounts of each.
Mix together about 1/4 cup of white flour with 1/2 cup of chick pea
flour (called *bessan* and quite a unique thing, which has the aroma
and aftertaste of sprouted mung beans) and 1/2 tsp salt, some coarsely
ground black pepper, 1 tsp ground coriander seed, 1 tsp ground cumin,
and about 1 Tbsp of whole coriander seeds.
Mix the flours and seeds into the vegetables, sprinkle on a couple of
Tbsps of water--VERY LITTLE water--and mix together with your hands
until it just holds together. It's gooey.
Fry tablespoons of this mixture in about 3/4 inch of very hot vegetable
oil until golden brown--about 5 minutes. Drain and serve hot.
This comes from a lavish cookbook produced by the New York restaurant
called The Bombay Palace, and which has sister restaurants in Europe.
The food at the restaurant is wonderful, but the cookbook, for the most
part (edited by the food critic Stendal) is a bust. The recipes do not
make up well, usually, with some exceptions. This is one.
================================================================================
From: Teresa C D Carstensen <tcarsten@magnus.acs.ohio-state.edu>
Date: Wed, 4 Dec 91 13:11:50 EST
Subject: VEGAN: Boston Cranberry Pie
Keywords: recipe vegan boston cranberry pie
Someone had requested recipes for warm cranberry dishes. This probably
isn't quite what they had in mind, but it sure is good!
This recipe was taken from _The United States Regional Cookbook_ (by
The Culinary Arts Institute, Ruth Beroltheizer, ed., Consolidated Book
Publishers, Inc., 1947). It's a wonderful cookbook, BTW - well worth
picking up if you can ever find a copy :-).
Boston Cranberry Pie
2 tablespoons cornstarch 1 cup seedless raisins
1 cup sugar 2 cups cranberries
1/4 teaspoon salt 1 tablespoon margarine
1 1/4 cups hot water
1 recipe Plain Pastry (following)
Blend cornstarch with sugar and salt, gradually add hot water and cook
in double boiler until mixture thickens, stirring constantly. Add the
raisins, cranberries, and butter, and cook 5 minutes. Line piepan with
pastry and brush with melted butter. Add filling, and cover top with
1/2 inch strips of pastry, crisscrossed. Bake in a very hot oven (450
degrees F) for 20 minutes. Makes 1 9-inch pie.
Plain Pastry
2 cups sifted flour 4 to 6 tablespoons cold water
3/4 teaspoon salt 2/3 cup shortening
Sift flour and salt together and cut in shortening with 2 knives or
pastry blender, until consistency of course meal. Add the water, using
only a small portion at a time, until the mixture will hold together.
Divide the dough into 2 parts. Roll out on a floured board to desired
size. Makes 2 9-inch shells or one 2-crust 9-inch pie.
tcarsten@magnus.acs.ohio-state.edu a.k.a. TC
================================================================================
Date: 19 Jun 91 14:50:31 GMT
From: tine@buitc.bu.edu (Christine Erickson)
Subject: VEGAN: Spicy Broccoli-Orzo Salad
I made this for a rained out picnic this past weekend-it came out
quite well. And it's really easy to make.
Spicy Broccoli-Orzo Salad
2 1/2 cups steamed broccoli florets
8 oz. orzo cooked & drained
2 large tomatoes, chopped
3 medium green onions, chopped
3 Tbs. chopped fresh parsley
1 Tbs. olive oil
1 Tbs. red wine vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
Combine all ingredients in a bowl and toss.
Cover and refrigerate overnight.
Serve slightly chilled or at room temperature.
================================================================================
Date: Mon, 6 Aug 90 15:18:05 EDT
From: a.e.mossberg <aem>
Subject: VEGAN: Mabry Mill Buckwheat Cakes
-adapted from Mabry Mill recipe flyer-
Mabry Mill Buckwheat Cakes
2 cups buckwheat flour
1 cup white flour
1 tsp. salt
1/3 cup sugar
1/2 cake yeast
1 qt. warm water
Blend the buckwheat and white flour. Dissolve yeast in warm water.
Make the batter, add 1/2 cup of corn oil, and let set at room temperature
for one hour. Place in refrigerator overnight. When used, add small amount
of baking soda if desired to lighten sourness of yeast.
================================================================================
Date: 25 Apr 90 16:01:45 GMT
From: jrt@PacBell.COM (John Trinterud)
Subject: Burmese Lime Pickle Recipe
Burmese Lime Pickle
(THAMBAYA THI THANAT)
Make in the summer. They marinate/pickle in a sunny window for 1+ months.
From: The Burmese Kitchen by Copeland Marks and Aung Thein
4 green limes quartered
2 tsp salt
2 tbl oil
1" ginger cut into 4 slices (candied ginger works nicely)
1 tbl. white or cider vinegar
2 tbl. sugar
1 tbl. paprika
1 tsp. garam masala
(spice mixture that can include cinnamon, cloves, cumin, pepper, etc. See
Indian cookbook)
1 tsp. cumin seeds
2 cloves garlic, sliced
1) Squeeze 1/2 the juice from each lime. Mix the lime pieces with 1 tsp. of
salt and put them in a jar with a tight lid. Leave in a sunny window for
4 days. (I recommend adding something between the jar and it's lid because
the salt tries to rust the lid. A piece of plastic or fabric would probably
work.) Rotate the jar occassionally (daily) to keep everything mixed up.
Save the extra lime juice for another purpose.
2) Add the remaining 1 tsp. salt and mix and let the limes pickle in the
sunny window for 1-2 months. turn the jar around to mix everything up every
couple of days.
3) Heat the oil, add ginger and stir fry until the ginger is lightly browned.
Add vingar, limes and the juice from the lime jar. Mix and cook until the
vinegar evaporated (2-4 minutes or so). Add the paprika, garam masala, cumin
and garlic. Stir Fry from about 3 more minutes.
4) Place in a clean jar and cover with a tight lid. Can store on the shelf
or will keep indefinitely in the refridgerator.
5) Serve with a Burmese or Indian meal.
- --
>From the net a while back - I haven't tried this one.
John Trinterud
- --
jrt@PacBell.COM "More miracles happen in handicapped
{backbones}!pacbell!pbhyf!jrt parking spaces than in
John Trinterud - Pacific -*- Bell all the churches of Christendom"
================================================================================
Date: Thu Nov 22 14:25:37 GMT 1990
From: fruitbat@tardis.computer-science.edinburgh.ac.uk
Subject: VEGAN: Button Onions with Sultanas
I hate button onions. <plop>. I hate button onions. <plop>. I never
want to see one again. <plop>. I hate button onions. <plop>. Is that a
pound yet? <plop>. Peepo belly bum drawers <plop>.
- Button onions with Sultanas -
-Ingredients-
1 lb (500g) small pickling onions
2 fl oz (1/4 cup) olive oil
3 oz (75g) sultanas
1/2 pint (1 1/4) vegetable stock
2 fl oz (1/4 cup) wine vinegar
1 clove garlic, crushed
1 tbsp tomato puree
Bouquet garni
Salt and black pepper
Fresh parsley to garnish
-Method-
Pour boiling water over the unpeeled onions, let stand for a few
minutes, then drain. Now peel the onions and trim off the root ends.
Place the onions in a large pan with the oil, sultanas, stock, vinegar,
garlic, tomato puree and bouquet garni. Season to taste with salt and
pepper.
Bring the contents of the pan to boil, then lower the heat, cover and
simmer for 40-50 minutes until the onions are tender when pierced with
a sharp knife.
Remove the bouquet garni and transfer to a serving dish. Serve hot or
cold sprinkled with parsley.
-Note-
For a stronger flavour add 3 cloves, 5 pink peppercorns and a small
piece of mace.
================================================================================
From: bcrowley@hamp.hampshire.edu
Date: Fri, 20 Dec 1991 14:08:14 GMT
Subject: VEGAN: Candied Popcorn
Keywords: recipe vegan candied popcorn
Regarding a recipe for candied popcorn. We use maple syrup and cook it
in a microwave. Put a 1/4 cup of maple syrup in a microwaveable bowl,
and place approx. 1 cup of popcorn in. Set to hi and cook for 5 mins.
After 5 mins remove bowl and dump uncooked popcorn out return bowl to
microwave a nuke for another min approx. BE careful with the popcorn
as it is very hot and will burn if you touch it. Do not cook longer
than 5 min as it will burn the popcorn.
Good luck
Bob C
================================================================================
From: starkey@netcom.com (Sean Starkey)
Date: Tue, 24 Dec 91 19:39:41 GMT
Subject: VEGAN: Candy Balls
Keywords: recipe vegan candy balls
Here is a recipe that sounds like the "Reese's peanut butter bars that
look like buckeyes" requested last week.
These are one of my family's annual Christmas goodies.
CANDY BALLS
1 1/2 pounds powdered sugar
3 C peanut butter
1 stick oleo margerine
12 oz. chocolate chips
1/2 inch slice paraffin
Mix powdered sugar, peanut butter and oleo. Make balls (~1/2). Melt chocolate
chips and paraffin. Dip balls in chocolate. Put on wax paper to cool and dry.
Place in container. Store in cool place.
================================================================================
Date: Tuesday, 30 Apr 1991 13:57:17 IST
From: Annice Grinberg <IU3005@BARILVM.BITNET>
Subject: VEGAN: Carob Balls
Here is an easy no-bake cookie for the summer months.
CAROB BALLS
1/2 cup peanut butter (plain or chunky)
1/2 cup carob powder
1/2 cup honey
1 cup toasted wheat germ
1 cup chopped peanuts (or other nuts)
1 tsp vanilla extract (optional)
unsweetened shredded coconut
Mix together everything except the coconut. Form into walnut-sized
balls with wet hands. Roll in coconut and put onto a waxed-paper lined
cookie sheet. Refrigerate till firm. Store in the refrigerator or
freezer in a plastic bag.
Makes about 36
Annice
================================================================================
From: darsie@eecs.ucdavis.edu (Richard Darsie)
Date: Fri, 20 Mar 92 15:27:44 -0800
Subject: VEGAN: Casablanca Couscous
Keywords: recipe vegan casablanca couscous
I got this recipe off the back of a box of whole-wheat couscous
("Fantastic" brand, I think), and it has become one of our all-time
favorites. Has a nice bite to it...
If anyone has any good vegetarian mideastern recipes to share,
please post them!
CASABLANCA COUSCOUS
INGREDIENTS:
1 c. couscous 1 c. sliced carrots
1.5 c. water 1 c. sliced celery
1.5 lb. tofu;, cubed 1 can chickpeas
1 can tomato sauce 1/2 c. raisins
1 onion, chopped 2 tsp. curry powder
1 c. sliced mushrooms 1/4 tsp.cayenne
1/2 c. chopped walnut 1 tsp. ea. paprika, salt
INSTRUCTIONS:
Vegetable mixture: In large pan, brown tofu, onion, carrots, celery,
mushrooms, nuts in 3 T. oil. Add remaining ingredients, bring to boil,
cover andsimmer for 40 minutes. Couscous: Boil 1.5 c. water with
2 T. oil. Pour over couscous, stir, cover, let stand for 5 min. or
until water is absorbed. Serve vegetables over steaming couscous.
================================================================================
Date: Sun, 3 Mar 1991 14:00:12 -0400
From: 880039a@aucs.acadiau.ca (Katherine Astels)
Subject: VEGAN: Indian Flat Bread (Chapatis)
Indian Flat Bread (Chapatis)
-----------------------------
4 cups wholewheat flour
2 tsp salt
2 tbsp ghee (oil - I use canola)
1 cup water ( or a bit more)
Boil water. Mix everything together and knead for at least 10 mins.
(I put it in the mixer and come back later) It should have enough
water in it to form a ball.
Let sit 2 - 6 hours. The longer it sits, the more air bubbles will be
in the bread.
Divide dough into balls the size of walnuts. Flour a surface then roll
out the balls as thin as possible.
Heat (but don't grease) a heavy based frying pan (an electric one works
well) and fry the rounds for about 1 - 1.5 mins on each side.
Note:
This dough can also be used to fill with vegetables and deep fried.
Katherine Astels P.O. Box 835 Internet: 880039a@AcadiaU.CA
================================================================================
From: Wendy Campbell <WCAMPBEL@vma.cc.nd.edu>
Date: Sunday, 8 Dec 1991 19:19:08 EST
Subject: VEGAN: Cherry Pie
References: <kjl9qiINNdl@mthvax.cs.miami.edu>
Keywords: recipe vegan cherry pie
starkie%eddore@titan.trl.OZ.AU (Brad Starkie) says:
>I have more cherries from a tree in my yard than I know what to do
>with. Anybody know a good recipe for cherry pie. I've never seen one
>so I don't know where to start.
Take enough cherries to heap into a pie crust. Cook them (after
removing seeds) slightly until you have some juice. Add sugar to taste
and just enough corn starch to thicken. Place in pie shell and cover
with a second shell. Poke some ventilation holes in top. Bake at 350F
until crust is golden brown.
Good luck.
Wendy
Wendy Campbell wcampbel@vma.cc.nd.edu
================================================================================
From: Gene J <U46837@uicvm.uic.edu>
Date: Wednesday, 14 Aug 1991 14:21:40 CDT
Subject: VEGAN: Chick Pea Dip
References: <28A178C0.1FC8@mthvax.cs.miami.edu>
Keywords: recipe vegan/chick-pea-dip
Chick Pea Dip (Hummos bi Taheeni):
15-16 oz. canned chick peas (garbonzo beans)
I use "Allen's" brand, which is the cheapest.
1/4 cup liquid in which peas were canned
1-2 cloves garlic
1/4 cup tahini
1/3 cup lemon juice
1/8 teaspoon cumin
Garnishes (optional): olive oil
paprika
black olives
pimento strips
parsley
cilantro
1- Puree all ingrediants in a blender, slowly adding the chick peas
last.
2- Add additional tahini and/or lemon juice to taste, if necessary.
3- Spread on a serving platter and lightly drizzle with olive oil
and garnish. Serve at room temperature with pita bread for
dipping.
This recipe is derived from the ARABIAN CUSINE cookbook.
GENE J
<U46837@UICVM.CC.UIC.EDU>
================================================================================
From: amyf@tekig5.pen.tek.com (Amy K Farrell) 120391
Date: Wed, 11 Dec 91 19:49:03 GMT
Subject: VEGAN: Chickpea and Potato Curry
References: <kki98bINNlo8@mthvax.cs.miami.edu>
Keywords: recipe vegan chickpea potato curry
I can recommend *New Recipes from Moosewood Restaurant*, on which this
recipe is based. It's not entirely vegetarian, but quite a few of the
recipes are vegetarian. It might be an ideal book for someone who's
trying to cut down on meat. (I am vegan and find it worthwhile.)
Don't be alarmed by the long list of ingredients! This is pretty easy if you
get everything measured and/or chopped before you start cooking.
This recipe is based on the "Mixed Vegetable Curry" from *New Recipes from
Moosewood Restaurant*, by the Moosewood Collective. The mixed vegetable curry
is also wonderful, and somewhat less starchy. The spice mix I list here, in
fact, is identical to the Moosewood recipe.
I came up with this variation because I wanted to duplicate a favorite dish
of mine, Alo Chana Massala, which I used to eat at a little Indian restaurant
on the other coast. With rice, it's a meal in itself, as far as I'm concerned.
(It has to be, because I learned to cook in a coop of 35 people and I can't
seem to master cooking for one.)
But, I digress. "Feeds 4-6" is probably valid if you're using this as a main
dish. Maybe even more. It's also quite spicy, if you follow my directions
exactly. (It's spicier if you ignore my directions the way I do!)
Chickpea and Potato Curry
=========================
Ingredients:
vegetable oil, 4 tablespoons (or "as needed")
black mustard seeds, 1/2 teaspoon
(when I make this, I mix up 3 or 4 recipes-worth of the following dry spices
at a time, so I don't have to measure them out every time I make a curry!)
cinnamon, 1 teaspoon
cardamom, ground, 1/2 teaspoon
cumin, ground, 1 1/2 teaspoon
coriander, ground, 1 1/2 teaspoon
fennel seeds, ground, 1/2 teaspoon
turmeric, 1/2 teaspoon
cayenne, 1/2 teaspoon
salt, 1 teaspoon
garlic, minced, 3 cloves
ginger root, grated 2 teaspoons
onion, chopped, 1 large
chickpeas (garbanzos) 1 cup dry
potatoes, cubed, 3 cups
tomatoes, chopped, 2 medium
water, 1 cup
Possible Garnishes:
bananas, shredded coconut, toasted cashews, raisins,
chutney, etc.
Serve with: basmati rice (or other appropriate grain)
Soak the chickpeas overnight (or as you normally do). Chickpeas from a can
are fine too, and quicker.
Heat the oil in a skillet (I start with a couple of tablespoons, then
add a little more if it gets too dry along the way). Add the mustard
seeds and heat them until they start to pop.* Add the rest of the
spices and cook on low for a couple of minutes. Add the onions and
saute until translucent.**
Add the potatoes and chickpeas, stir them, and cook a few more minutes. Add
the water, cover the pan, and simmer for about 20 minutes, stirring
occasionally.
The potatoes should be tender but not completely cooked now. Add the tomatoes,
stir, and cover for another 10 or 15 minutes.
Serve with rice and garnish as desired.
======
Notes:
* A word to the wise: cover the skillet during this step; those mustard
seeds can fly! "New Recipes" considers the mustard seeds optional; they
seem to provide much of the hotness of this recipe.
** This is misleading because you've just coated the onions with a
yellow-brown spice mix, and you're more perceptive than I if you can see
that they're translucent through all that! You just have to know what
the _texture_ of translucent onions is like; they will soften and slide
around more than the raw onions.
================================================================================
From: prabhag@nicolle.iaims.bcm.tmc.edu (Prabha Ganapathy)
Date: 11 Nov 1991 15:57:02 GMT
Subject: VEGAN: Chickpeas and Blackeyed Peas
References: <khat8hINNa8p@mthvax.cs.miami.edu>
Reply-To: prabhag@nicolle.iaims.bcm.tmc.edu (Prabha Ganapathy)
Keywords: recipe vegan chickpeas blackeyed peas
> I am looking for meatless main dish recipes using beans as a protein
> source. Any and all recipes will be welcome....ovo-lacto okay.
I have couple of recipes with chickpeas and blackeyes peas. Both of
which can be eaten with steamed rice or flat breads like pita bread or
chapattis.
BLACKEYED PEAS
1/2 medium onion chopped finly
1 clove garlic minced
1/4 inch piece ginger minced
chopped green chilies (to taste)
1 can blackeyed peas
1/2 tespoon cumin seeds
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
1/4 teaspoon garam masala.
Salt to taste
Chopped Cilantro for garnish (optional)
Fresh ground black pepper
(1) Heat 2 tablespoons oil in a skillet. Add cumin seeds
(2) After a few seconds add onion, garlic, ginger and green chilies.
(3) Cook the mixture till it's golden brown
(4) Add the can of blackeyed peas, all the spices and salt.
(5) Bring it to a simmer and let it cook on medium heat for about 5 minutes.
(6) Add cilantro and black pepper before serving
(Served over a bed of rice)
SPICY CHICKPEAS
1 medium onion minced
2-3 cloves garlic minced
1/4 inch piece ginger minced
2-3 green chillies chopped finely (optional)
2 medium tomatoes pureed
1 can chickpeas
1/2 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon tamrind paste (available in Indian grocery stores)
1/2 teaspoon chillie powder (optional)
Salt to taste
Thinly sliced green onions for garnish (optional)
(1) Heat 2-3 tablespoon oil
(2) Add onion, ginger, garlic and green chillie. Cook till they are
golden brown.
(3) Add cumin, coriander and chillie powder.
(4) Add tomatoes and cook for 5 minutes on medium heat
(5) Add tamrind paste stir till it dissolves.
(6) Add chickpeas and 1 can of water.
(7) Cook covered on low heat till the liquid reduces to half.
(8) Add the salt and garam masala, cook for a few more minutes
(9) Garnish with green onions before serving.
Note: Tastes best if the dish is prepared in advance and the chickpeas
are allowed to absorb all the spices. May need to add a little water if
the dish gets too thick. Just add a little water and bring the dish to
a boil. Dish is similar to the chickpea dish found in most Indian
Resturants in US.
Prabha Ganapathy
================================================================================
Date: 2 May 90 12:40:05 GMT
From: warren@mdcbbs.com
Subject: Recipe-Vegetarian Chili
I came up with this quic{k and easy recipe for vegetarian
chili the other night.
1/2 med. onion, diced
1&1/2 c. water
1 can refried beans (watch out for lard)
1 can tomato sauce
1 to 1&1/2 T. chili powder
1 tsp. sugar
1/2 tsp. garlic powder
Bring water to boil. Add onion and cook on med. boil till
fairly transparent. Reduce heat to low. Add remaining
ingredients. Stir till beans are smooth and heated, a minute
or two. I ate it with a dollop of sour cream and some raw
diced onion but it is good without any garnish at all.
I hope you like it,
Connie
Date: Tue Oct 30 08:56:46 1990
From: dircon!uad1031@relay.eu.net
Subject: VEGAN: Chinese Pickled Garlic & Lime and Garlic Olives
I noticed a recent(ish) request for a method of making pickled garlic.
Here's mine, based on a Sunday colour-supplement recipe of a couple of
years ago. Rice vinegar is obtainable from oriental stores; don't use
malt or pickling vinegar, it'll obliterate any other flavour.
Chinese Pickled Garlic
- ----------------------
* 6 heads of young garlic
* 600ml (1 pint) rice vinegar
* 1 teaspoon salt
* 1 tablespoon castor sugar
* A few dried red chilis
* 2 teaspoons green peppercorns
Break up the heads of garlic, and top-and-tail the cloves, but don't
bother to peel them. Place them in a bowl, and blanch with boiling
water; leave for a few minutes, then drain.
Meanwhile, dissolve the salt and sugar in the vinegar. Pack a pint jar
with the garlic, add peppercorns and chilis, and pour over the vinegar.
Leave to cool, then seal tightly.
Notes:
- Leave for 6 months before trying !!
- The skin will peel very easily.
- Don't use unprotected metal lids on your jars (unless you *like*
aqueous solutions of metal salts..... :-)
While on the subject of pickles, here's a recipe (from the same source)
for olives....
Lime and Garlic Olives
- ----------------------
* 225g (8oz) black olives
* Juice, zest and peel of 3 limes
* 1 head of garlic
* 1 tablespoon whole coriander
* Olive oil
Drain the olives, and place them into a half-pound pickling jar.
Roughly grind the coriander and heat in in a few tablespoons of oil for
a minute. Take the zest of two limes and the peel from the third, and
add to the oil with the juice of all three limes. Thinly slice the
garlic, add it to the oil, saute briefly, and pour over the olives.
Fill with more oil to cover, then seal and leave for a month before
eating.
Julian
================================================================================
Date: 23 Feb 91 18:26:41 GMT
From: riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer)
Subject: VEGAN: Chinese Steamed Buns
For those of you out there that would like to make stuffed, steamed
buns in a matter of minutes, you can use biscuit dough -- the stuff
that comes already made into biscuits in round tubes found in the
refrigerated foods section near the butter, eggs, & cheese. Pop open
the tube, take a biscuit, gently flatten it somewhat especially around
the edges, glob a bit of filling into the center, close the biscuit up
around the filling, and twist to seal. Steam in your bamboo steamer
for 10-20 minutes (depending on the type of filling -- i.e., cooked vs.
raw meat, veggie, sesame, etc.).
For the REAL thing, however, here is a dough recipe adapted from Madame
Wong's Long Life Chinese Cookbook:
-------------------
Buns (Basic Recipe)
-------------------
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame oil (dark Oriental kind)
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix
thoroughly. cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well.
Cool until lukewarm. Pour into yeast mixture. Add 3 1/3 cups flour.
Knead dough on lightly floured board until smooth. Put into extra
large greased bowl in a warm place. cover with damp cloth. Let rise
until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes.
Repeat with second. Roll each into a roll 12 inches long and 2 inches
wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into
3-inch circles.
Brush with sesame oil. Indent middle of circle with chopstick. (At
this point, add filling if desired.)
Close dough around filling (if using); otherwise fold circle in half so
that it becomes a half moon then crimp edges tightly with a fork.
Place each bun on separate square piece of foil (or waxed paper) on
steamer tray. Cover tray with towel. Let buns rise to double in bulk,
about 30 minutes. Remove towel.
Steam tightly covered over briskly boiling water for 10 minutes.
(May be prepared in advance. May be frozen. Thaw out in plastic bag
and re-steam 10 minutes.)
*******************************************************************
Carol.
================================================================================
From: kupstas@cs.unc.edu (Eileen Kupstas)
Date: 20 Sep 91 13:38:10 GMT
Subject: VEGAN: Chocolate Cake
Keywords: recipe vegan/chocolate-cake
This make a good devil's food type cake. Note that the recipe is for 1 layer.
Eileen
Chocolate Cake
(adapted from Peg Bracken's _I Hate to Cook Book_)
1-1/2 cups sifted flour
3 tbls. cocoa
1 tsp. baking soda
1 cup sugar
1/2 tsp. salt
5 tbls. cooking oil
1 tbls. vinegar
1 tsp. vanilla
1 cup cold water
Use 9x9x2 pan.
Mix dry ingredients. (This can be done in the baking pan itself.) Add wet
ingredients and mix with spoon until nearly smooth. Bake at 350 (F)
for 1/2 hour.
================================================================================
From: srips@emx.utexas.edu (P.S.Sriram)
Date: 24 Jul 91 08:07:03 GMT
Subject: VEGAN: South Indian Coconut Rice
Keywords: recipe vegan/coconut-rice
Hi!
I saw your posting and I know of a South-Indian dish, very traditional
sort of fitting your description, that is called Coconut rice.
Recipe follows:
1) Making of seasoning powder:
First take about 10-15 red chillies, a teaspoon of Thania(Celantro)
seeds, Channa dal ( I am sorry that all names are Indian, you can
probably get these in any Indian Grocery store) and fry them in a pan
with very little oil. Add some Asfotedia for aroma. Put about 2 table
spoons of channa dal.( I forgot the quantity earlier). Then grind them
coarsely on a blender, remember the channa dal should not be in whole
pieces.) Keep this aside for garnishing.
2) Take a freshly broken coconut and grate them up for about 2 cups.
3) Cook white rice in a cooker, add less water than actually written in
the instructions. Cook about 4 cups of it, add 6 cups of water to it. I
prefer Adolphus brand Long Grain white rice.
4) In a frying pan put about 2 tablespoons of vegetable oil and heat
it. Put some mustard seeds and let it burst, then add a little
turmeric powder. To this add 1 teaspoon of Channa Dal and Urad Dal and
fry till golden yellow. Add some finely split red chillies and green
chillies as required. Then add in the grated coconut and stir for
about 10 secs. Then add the rice to this mixture away from the fire and
mix thoroughly. Add salt to taste. Add 2 teaspoons of seasoning
mixture to the rice and stir. If you could lay your hands on some
coconut oil add a teaspoonful for aroma. Garnish with some freshly cut
Celantro leaves and some bay leaves.
5) This is ready to be served with chips or pickle as side dish. Or
you can make come chatni by grinding finely some coconut with green
chillies and celantro with water for consistency. Add salt to taste.
PS:
Add 1 teaspoon of chilli powder when frying the items if you could not make
the seasoning powder.
Reduce the number of chillies used if you want it to be less hot.
Reduce the amount of oil initially while frying if you want it less fattening.
Try this recipe and let me know the results.
Bye.
================================================================================
Date: Wed, 12 Jun 91 16:27:27 GMT
From: dfw@needle.bellcore.com (Doris Woods)
Subject: VEGAN: Cold Strawberry/Banana Pie
V2153A%TEMPLEVM@pucc.PRINCETON.EDU (Eleanor Cicinsky) writes:
>I'm looking for some good cold recipes for strawberry pies. They can
>contain cream cheese.
I make a strawberry/banana pie thats very simple.
2 Bananas sliced
1 1/2 qt strawberries sliced
(reserve at least 2 of the biggest ones for garnish)
Graham cracker crust
Strawberry Glaze
To save time I usually buy the crust and the glaze. But you can get
the recipe for the crust off the back of a graham cracker box. As far
as the glaze goes maybe someone on the net has a recipe for this. I
just find it easier to use it from the store. It's mostly made of
sugar. It can usually be found next to the Strawberries.
Start with the bananas and layer them on the bottom, then layer the
strawberries on top. Continue doing this until the pie is full.
Pour the glaze on top so it covers the pie and the fruit on the bottom
is covered. For a small pie just 1 jar of glaze for a large one 2.
Refrigerate for 5-6 hours. Garnish with the strawberries and serve
with whipped cream.
Variation:
Add sliced Kiwi as a third layer.
It is a very refreshing summer treat!
Doris
================================================================================
From: ut-emx!srips@emx.utexas.edu (P.S.Sriram)
Date: 28 Jul 91 21:10:24 GMT
Subject: VEGAN: Coriander Chutney
References: <2891B03D.6965@mthvax.cs.miami.edu>
Keywords: recipe vegan/coriander-chutney
Message-ID: <2899C46A.0668@mthvax.cs.miami.edu>
RECIPE: Coriander Chutney.
This is a very simple recipe to make the chutney.
Things needed: 1 coconut- shelled and grated, 1 bunch of Coriander,
10-15 Green chillies, 1 tablespoon channa dal, salt to taste, mustard
and a teaspoon of channa dal and urad dal to be fried separately and
sprinkled over the chutney as garnishing.
First fry the 1 tablespoon of channa dal with 1-4 red chillies over a
slow fire till the dal becomes golden brown.
Then let it to cool a while and add all the other ingredients to it
and grate it in a blender with water for consistency.
Add the garnishing after the chutney is kept in a bowl.
Thats it folks. Simple isn't it.
P.S.Sriram
================================================================================
From: "Yashodhara P. Pawar" <yp02+@andrew.cmu.edu>
Date: Mon, 29 Jul 91 13:36:34 -0400 (EDT)
Subject: VEGAN: Coriander Chutney
Keywords: recipe vegan/coriander-chutney2
Message-ID: <289B2457.1961@mthvax.cs.miami.edu>
Ingredients:
1 bunch Coriander (also called Chinese Parsley)
1 bunch Mint leaves
3 Green chillies (In the groc. store, these are in the Hot Pepper section)
1/2 t salt
1/2 t sugar
2 t lemon juice
1 medium onion
3 T Freshly grated coconut (maybe skipped if not available, but PLEASE,
do not substitute dry coconut thingummy )
Procedure:
Separate leaves of coriander and mint from the stalks. Coarsely chop
the chili. Add chopped onion and blend all this in a blender till
smooth.Add the rest. This is HOT! You may reduce the chilli, but then
again, why eat the chutney at all!
Yashodhara
================================================================================
From: Wendy Campbell <WCAMPBEL@vma.cc.nd.edu>
Date: Sunday, 24 Nov 1991 13:58:18 EST
Subject: VEGAN: Cranberry Salad
References: <kifo43INN2q2@mthvax.cs.miami.edu>
Keywords: recipe vegan cranberry salad
trwagner@silver.ucs.indiana.edu says:
>What I would like to know is, what are your favorite recipes for
>Thanksgiving and for ANY holiday. I plan to fix a turkey breast. But,
>I would like to get recipes for side dishes, deserts, variations of
>what or how to cook the turkey etc.
Try this--it is always a hit around here:
CRANBERRY SALAD
1 bag cranberries-fresh or frozen
2 large oranges-unpeeled
2 large apples-unpeeled
1 lb. shelled pecans
With grinder or food process or grind all (not too fine) and mix thouroughly.
I serve this "as is" but sugar may be added it the taste suits you better.
Wendy wcampbel@vma.cc.nd.edu
================================================================================
From: mlb@lager.cisco.com (Marcia Bednarcyk)
Date: Tue, 16 Jul 1991 23:56:42 GMT
Subject: VEGAN: Cucumber Salad
References: <2882FE42.3B1D@mthvax.cs.miami.edu>
Keywords: recipe VEGAN
Message-ID: <288DAC3F.57EE@mthvax.cs.miami.edu>
steve@yogi.hsc.ucalgary.ca writes:
>Does anyone have any receipes for vinegar based potato salads? How
>about German cucumber salads?
I don't know if it's German, but one of my favorite cucumber salads is
to take thinly sliced cucumbers and onions (separate into rings) and
let them sit in a "dressing" of vinegar (plain old white vinegar), some
water, and a pinch of sugar. (No, no amounts. As long as there's enough
to cover all the cucumbers and onions.) Let sit an indefinite amount of
time in the refrigerator, from 10 minutes to overnight. Enjoy.
This is supposed to be on the very sour side.
Marcia Bednarcyk mlb@cisco.com
================================================================================
From: reddy@mips.com (T.S. Reddy)
Date: 6 Aug 91 19:33:11 GMT
Subject: VEGAN: Curried Mushrooms
Keywords: recipe vegan/curried-mushrooms
Here is a recipe I created by combining others that I had. It turned
out to be pretty good, so I though I'd share it with others.
CURRIED MUSHROOMS
1 Lb mushrooms, sliced fine.
1 cup peas
1 med sized onion
3 med sized tomatoes
6-8 cloves
1 1/2" stick cinnamon
6-8 green cardomoms
2-3 red peppers
1/2 tblspoon pepper
1/2 tblspoon turmeric
1/2 tblspoon red chili powder
1/2 tblspoon crushed ginger
1/2 tblspoon crushed garlic
1 tblspoon salt (tailor to taste).
5 tblspoons vegetable oil
Grind the cloves, cinnamon, cardomoms, red peppers, pepper in a spice
mill. Puree the onion and set aside. Cut the tomatoes into small pieces.
Bring the oil to medium heat in a pan. Add the ginger and garlic and
fry for 3 minutes. Next add the onion puree, ground spices as well as
the pepper and turmeric, mix well and fry for another 5 minutes. Add
the tomatoes and cook until the tomatoes turn soft. Now add the
mushrooms and peas and stir well. Mix in a cup of water, turn the heat
to medium low and simmer for about 15 minutes.
Garnish with cilantro and serve.
Total preparation and cooking time is about 45 minutes.
T.S.Reddy (e-mail: reddy@mips.com)
================================================================================
Date: 7 Apr 91 06:24:14 GMT
From: scp@cs.arizona.edu (Sean C. Purcell)
Subject: VEGAN: Dahl
I don't know how close this will be to what you ate at your friend's
party, but this is what I make and eat as dahl. Cheap, and good too!
Dahl
2 tsp tumeric
1 tsp cayanne
2 tsp paprika
1 tbsp cumin
1 cup red lentils, washed
1 medium onion, chopped fine
4-5 cloves garlic, minced
oil
Boil lentils in water with tumeric, cayanne, and paprika. Meantime,
sautee onions and garlic in more oil than necessary, stir in cumin.
Add to lentil mixture, cook to a thick paste. Serve warm or cold with
a flat bread, like pita, tortillas, or lavash.
Note: you may want to adjust the spices depending on how hot you like
your food (e.g. 1 tsp cayanne may be too hot, I usually use ~ 1/2
tsp). I've also seen other recipes for this, in places like the
Moosewood cookbooks, which call for coconut milk and a few different
things. Enjoy...
--Sean
================================================================================
Date: Mon, 03 Jun 91 19:12:44 GMT
From: tonse@csa1.lbl.gov (Shaheen Tonse)
Subject: VEGAN: Dahl
Here is an additional recipe for Dahl, which I feel obliged to share
with you all since several people tell me it is the best dahl they have
ever had. Anyway....
Ingredients: 1.5 cups masoor dahl (orange in colour).
Vegetable oil
3 dried red peppers
1 tsp mustard seed (tsp = teaspoon)
0.25 tsp asafoetida
1 medium onion
1.5 tsp coriander powder
0.5 tsp turmeric powder
salt to taste.
Put dahl in about 3 cups water and let boil. It normally takes about an
hour for the dahl to break up and pulp, however what I do is to start
soaking it in water before I leave for work. This way it takes much
less time to cook when boiled later. (gas, electricity SAVINGS!!)
Spice Mixture: (To be added when dahl is about 80% cooked or even
earlier if you like) Slice the onion into thin slices. Heat the oil in
a frying pan, when hot, add red chilies and mustard seeds. After seeds
pop, add the asafoetida, and immediately turn down the heat. Add the
onions, start frying on low heat until they are "transparent", then
turn up heat until they are quite brown, but not burnt black. Add
coriander & turmeric and turn down heat. After a minute, add about 0.5
cup of the boiling dahl mixture to the frying pan and stir
energetically so that the spice mixture gets mixed well, and onions
break up.
Pour it back into the dahl pot, add salt, cook for another 10 minutes
or until dahl is done, whichever comes later.
Eat with rice, and tastes good with Patak's Garlic Pickle or Patak's
Prawn Balichow on the side.
Enjoy,
Mr. Patak. (just kidding).
================================================================================
From: astels@fsd.cpsc.ucalgary.ca (astels)
Date: 19 Jul 91 15:52:36
Subject: VEGAN: Dahl
References: <288496FC.018C@mthvax.cs.miami.edu>
Keywords: recipe VEGAN
Message-ID: <2891BBAF.6C28@mthvax.cs.miami.edu>
boris@monsoon.Berkeley.EDU (Boris Chen) writes:
I bought a bag of lentils and don't know what to do with them. Can
anyone suggest some easy recipes, preferably something with curry?
One of my favorite lentil dishes is Dahl, I boil equal amounts of brown
rice and (green) lentils with 2.5 times as much water, an onion, and
whatever spices I feel like (curry is especially good) for ~45mins.
This is good served hot with some steamed veggies or as a bases of a
non-meat loaf. If you have red lentils I would suggest using white
rice since the cooking times would match better.
I also use lentils homemade soups since they don't have to be soaked
overnight.
Kate Astels
astels@cpsc.ucalgary.ca
================================================================================
Subject: VEGAN: Dal and Achar
References: <kki98bINNlo8@mthvax.cs.miami.edu>
Keywords: recipe vegan dal achar
Here are two basic recipes:
Basic cooked dal
================
Use about 1/2 cup dal per person; you can make lots and freeze some.
Spread dal on a dishtowel and sort over for pebbles. Some imported dal
is really dirty. Place in colander and rinse well. Set in a bowl of
water to soak for at least half an hour or as long as overnight.
Saute chopped onion in some oil; use about 1/2 - 1 onion per cup of
dal. Add finely grated ginger (1 tsp or more per cup of dal) and
pressed or chopped garlic (at least 4 cloves per cup of dal--I use
more). Saute about one minute, then add dal, some tumeric, some salt,
and lots of water. Simmer until dal is very tender--cooking time will
vary. The resulting mixture should have the thickness of thick, lumpy
gravy (sounds yummy, huh?). If you like, after the dal is all cooked,
add a *tiny* amount of tamarind concentrate.
The dal is, and is supposed to be, not all that spicy. It usually
accompanies a spicier dish. For simplicity, you can serve it with just
spicy pickles and rice.
Achar (peppered radish)
=======================
Ingredients:
Daikon radish
cooking oil
salt
tamarind
yellow mustard seeds
cumin seeds
tumeric
red pepper (cayenne or crushed red pepper)
Wash daikon radish and cut into big french-fry shapes. In a large pan,
heat a small amount of oil. When hot, add a couple of tablespoons of
yellow mustard seeds. These will start to crackle and pop. Let them
pop for about 30 seconds, and then add a couple of teaspoons of cumin
seeds. These will crackle too; watch carefully to see that they don't
burn. Lower heat slightly and add radish, a sprinkling of tumeric, a
very small amount of water, a dash of red pepper, a little salt, and
quite a bit of tamarind. I use about a tablespoon for a couple of
pounds of radish--we make this in quantity. Stir until ingredients are
well mixed. Cook until radish is just heated, but still very crisp.
Radish should not be limp or soggy. Serve hot or cold. Yes, you eat
the seeds, too.
My husband says you can make potatoes this way too, but the potatoes
need to be cooked all the way through. I would pre-cook them in the
microwave to speed things up.
I selected these recipes because I think the techniques and spicing
fairly are representative. The cook-seeds-in-oil trick is common, as
is the garlic-onions-ginger mixture.
Don't be shy with the spices, but be aware that black pepper gets
hotter as it cooks longer, and too much tumeric can make food bitter.
================================================================================
Date: Wed, 10 Apr 91 11:38:22 GMT
From: jorice@maths.tcd.ie (Jonathan Rice)
Subject: VEGAN: Deal's Californian Salsa
Lastly, here is a great recipe for salsa sauce which I got from a
Californian friend of mine (Lynne Deal) recently.
DEAL'S CALIFORNIAN SALSA
--------------------------
4 *large* tomatoes - *ripe*, peeled, seeded + chopped (see below)
1 tablespoon seeded, finely chopped *hot* peppers
2 tablespoon finely chopped fresh cilantro
1 small red onion, finely chopped
1 large clove garlic, finely chopped
1 teaspoon red wine vinegar (or lemon juice)
1 teaspoon salt
To peel tomatoes, immerse in boiling water for *less* than 1 minute,
then plunge into ice water and the skin will slip off. Squeeze out seeds,
chop.
Balance of ingredients is according to taste, especially the chilis. Try
*lots* of cilantro and garlic and add chopped red and green sweet peppers.
================================================================================
From: dmferrell@happy.colorado.edu
Date: 5 Aug 91 18:48:23 GMT
Subject: VEGAN: Diane's Eggplant
Keywords: recipe vegan/dianes-eggplant
Here's a recipe that takes some time, but well worth the effort.
1/2 bushel of hot red peppers
1/2 bushel of red and green sweet peppers
1 head garlic (that is the entire head, not one clove and use a very large
head)
fresh mint--about a good colandar full--washed and leaves removed from the
stem
olive oil
approximately 1/2 bushel medium to medium large eggplants
clean and seed the peppers. clean the paper from the garlic. wash the
mint. remove the leaves from the stems. Pass the peppers, garlic and
mint through a meat grinder on medium fine grind. Set aside. *they
will begin to form juice which you should drain before using*. This
can be done a day ahead before using and then refrigerated or you can
do this right before using the mixture.
wash the eggplants, remove the stem and blossom ends then slice into
1/2" slices. Alternately layer the slices of eggplant and canning salt
on a large drain board--either one with holes in it or one that
slightly slants. You don't need too much salt--just sprinkle a little
bit on each slice. Then place a large board on top-- large enough to
cover all the layers of eggplant and place a heavy on top of the board.
I use an 8 quart pot filled with water. The eggplants will begin to
*weep*. Let them sit like this overnight or about 24 hours. Remove
the weight and the board--the eggplants should be pressed thin. Use a
paper towel wipe off the excess moisture and salt.
In a heavy pan, lightly fry each slice in the olive oil. Don't use too
much as the eggplant really absorbs the oil.
In a heavy crock make alternate layers of fried eggplant slices and the
pepper mixture. When the crock is about 3/4 full, cover all with a
good virgin or extra virgin olive oil. Cover with a lid that will fit
inside the crock and set a weight on the lid so that a little oil comes
over the lid. Store in a cool dark place and they will be ready to eat
in a few weeks.
If you would rather not store them in a crock, then alternate the
layers of eggplant and pepper mixture as before but in a baking dish.
Place two stacks of eggplants/pepper in a small freezer bag and some
extra pepper mixture and freeze. To serve, take them out of the
freezer about 4-5 hours before using. Gently pull the pieces apart as
they thaw. Then cover with olive oil and a little garlic salt or salt
and peppers to taste. They will absorb more oil as they sit. Add more
if you wish.
These are great. They are tangy but not hot, even when we have used
peppers that actually caused blisters on our hands when cleaning them.
They're great as a meat condiment, part of a relish try, mixed with
tomato slices and used as a salad. My husband and I like to make
sandwiches with them and some salami. If you are looking for a
different taste, use cider vinegar instead of the olive oil to cover
the eggplant as this slightly pickles them. When ready to serve drain
however many slices you want to use then mix them will a small amount
of olive oil and some seasonings. A great salad.
I'm sorry I'm so vague about how much oil to use or how much mint. this is
a very old family recipe, my great-grandmother made these and I'm well over
40. We really eyeball the amounts and adjust the garlic and mint according
to how strong they are.
I hope you enjoy
Diane M. Ferrell
================================================================================
From: radhika@cs.washington.edu
Date: Fri, 13 Dec 91 00:20:28 -0800
Subject: VEGAN: Dosai
Keywords: recipe vegan dosai
(Verbose, designed to guide the novice through the steps).
Dosai (South Indian, Pancake-like)
=====
Ingredients:
3 cups of Texas long grain rice
1 cup of urad dal (available in Indian grocery stores).
(Buy the polished kind, not the unpolished one with the outer black layer)
salt to taste (about 2 tsp)
Method:
GRINDING:
Soak the rice and the dal separately, for about 5 hours (soaking longer
won't hurt, I usually soak it in the morning, go off to work, and grind
in the evening.) Grind the rice with sufficient water until it is a
smooth paste. (I use my osterizer and run it in 3 batches, the amount
of water used to grind is somewhat crucial, using too much will make
the result too watery, while using too little will make it hard to
grind and too thick. I usually put in the rice and add water until it
just reaches the brim of the rice, this will seem like too much, but it
will work out fine once the rice is ground. I then run the osterizer
on MIX until the rice is broken and then run it on LIQUIDIZE until the
rice starts to become a paste. If required, add just a little more
water, perhaps a few tablespoons. Touch the paste between your fingers
to feel the texture. It should be smooth).
Now grind the dal in two batches. (The amount of water here is not as
tricky. Traditionally this would be ground in a stone grinder by hand.
The dal needs to be ground while slowly adding more water from the top
of the osterizer. When ground, the dal has the tendency to fluff up,
this tendency must be encouraged by adding only a little water at a
time while stirring and continuing to grind. The dal should double in
quantity after grinding, while the quantity of rice would have remained
unchanged.) Now mix both the pastes with the salt in a dish that is at
least a third bigger in size, allowing space for the dough to rise.
(Quite commonly, the dough runs over for me, so I put it in a larger
dish than worry all night about overflowing dough). Leave for about 8
hours in a dark warm place. I usually leave it in the oven overnight
and occasionally turn the oven on for a minute or two, to keep the air
inside the oven at a warm temperature.
COOKING:
The next morning, if you have done all this, the dough is ready to be
transformed into dosas. Use a heavy cast-iron griddle (a flat non-stick
pan will do, but sadly lacks the taste that comes from the iron pan).
Heat the pan until a few drops of water dropped on the pan sizzles away
Take a deep ladle full of dough and drop the dough in the middle of the
pan, then with a deftness that comes with practice, quickly swirl the
dough away from the middle until it is spread evenly in a circle around
the pan. You must do this quickly because once the dough cooks, you
cannot spread it and the result will be lumpy. Take a teaspoon full of
oil and spread it around the edge of the dosai. Wait a minute or so,
until you see the edges browning and insert a flat ladle that has sharp
edges under and all around the dosai, until it is released completely
(Bewarned that, using a well-scrubbed pan won't let you release the
dosai easily. To prevent this, you might want to rub a little oil onto
the surface of the pan before spreading the dough.)
After releasing the dosai, flip it around on the other side and put
another teaspoon of oil around the edges. Wait a minute or two until
it is cooked and remove from the pan.
Before making the next one, use a small piece of paper kitchen towel
and rub any excess oil off the pan.
(This whole procedure sounds tedious, but its not too hard after you've
done it a few times. Incidentally I make dosa every week. The dough
will keep in the refrigerator for a week or more. If the dough starts
to get sour, cut small pieces some green chilis and onion and add to
the dough before cooking it. This can be done even otherwise, for a
different flavor and variety.)
To eat:
Break a piece of the dosa and dip it into the dosa-molaga-podi
or the samber (recipes to follow) and pop it into youir mouth.
Enjoy. If you do try to make this, send me email if you have any
further questions.
radhika (radhika@cs.washington.edu)
================================================================================
From: radhika@cs.washington.edu
Date: Fri, 13 Dec 91 00:21:44 -0800
Subject: VEGAN: Dosai Molaga Podi
Keywords: recipe vegan dosai molaga podi
A powdery substance that is traditionally eaten with dosai or idlis.
Dosai Molaga podi (Literally translated, "Dosai Chili Powder")
=================
Ingredients:
1/2 cup urad dal
1/2 cup chana dal
asafoetida (a little)
tamarind (dry or fry it also) (cannot use the paste)
1/4 cup coriander seeds to taste ( I found 1/4 cup a little too much,
reduce slightly)
jaggery (little bit) (molasses?)
salt (to taste)
red chillies (to desired taste)
1/4 cup sesame seed (preferable the white kind)
Method:
Fry til in a dry pan, and the others in a little oil separately, until
red (don't wait until it gets too dark). Powder all ingredients finely
and the two dals slightly coarsely and mix all together. Note on the
amount of red chilies to use-- I usually fry and grind red chilis
separately (this needs to be done with sufficient ventilation in the
kitchen), and then keep adding this to the mixture of the other
ingredients until desired level of heat tolerance. I can always use
any leftover in other recipes that calls for red chili powder.
Note: This makes a batch that you can keep around for a few months.
Store in normal air-tight glass bottle or plastic container.
How to eat the dosai with this:
Add a little oil to a little podi and mix, the dosa in then dipped into
this oil-podi mixture, to smear it with this mixture and then popped
into the mouth. Using the fingers is the preferred way here. (This is
not unlike the way the Ethiopian bread Injera is eaten).
radhika (radhika@cs.washington.edu)
Scott | No success can compensate for failure in the home. David O. McKay
Mattes | President 1951-70, Church of Jesus Christ of Latter-day Saints
Scott | No success can compensate for failure in the home. David O. McKay
Mattes | President 1951-70, Church of Jesus Christ of Latter-day Saints