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Vegetarian
 
ALOO DAM

Ingredients
3tablespoonoil
 
Aloo Gobi

1 Cauliflower

4 Potatoes

1/4 c Oil

1 ts Cumin seeds

Ginger, fresh, 1" 3 Garlic cloves

3/4 ts Turmeric

1 ts Red Chili Powder

3 Tomatoes

1 ts Garam Masala

2 ts

 
Aloo Matar Rasedaar

5 tb Ghee

1 md Onion, chopped

2 ea Garlic cloves, chopped

2 ea Cloves

2 ea Bay leaves

1 ea 1 inch cinnamon stick

1 ts Garam masala

1 ts Chili powder

1/2 ts Turmeric

 
Ants Crawling Up Trees

2/3 c TVP

1/2 c Hot water

1 tb Chopped or grated ginger

Root 2 tb Soy sauce

1 To 2 Tbsp hot bean paste

1/2 ts Salt (optional)

3 1/2 oz Bean thread noodles

2 c Veggie

 
Artichoke Saute

3 ea Artichokes

1 ea Sm Onion, sliced

2 tb Olive oil

1/2 ts Tarragon, dried, crushed

1/4 c Water

1 c Mushrooms, sliced

1 x Lemon juice

1 ea Cl Garlic, minced

1 ts

 
Asparagus and Red Pepper Soup

2 lb Asparagus, trimmed, cut into

1 " pieces

2 c Veggie broth

1 Roasted red pepper

-diced(1/3-1/2 cup total) 1 cn Evap skim milk

-x pepper to taste 1. Place asparagus and

 
Asparagus Strudel

2 lg Onions; finely chopped

1/4 lb Butter or vegan margarine

-plus: 2 tb Butter or vegan margarine

1 1/3 c Fine fresh breadcrumbs

8 Phyllo pastry sheets

1 1/2 lb Trimmed

 
Baba Gannouj

2 md Eggplants

Juice of 1 1/2 lemons 1/4 c Virgin olive oil

1/2 ts Allspice

1/2 ts Cinnamon

1/2 ts Black pepper

Salt to taste Finely chopped parsley, -- green peppers &

 
Baba Ganouj (Tangy Eggplant Dip)

Ingredients
2eacheggplants
 
Baigan Aur Tamaatar

1/2 lb Eggplant

2 tb Ghee

1 sm Onion, chopped finely

1 ea Garlic cloves, sliced

1/2 ts Turmeric

1 ea Bay leaf

1 ea 1" cinnamon stick

1/2 ts Salt

3/4 ts Cayenne

 
Baked Bulgur with Pecans

1 c Bulgur wheat, uncooked

1/2 ts Dried basil

1/8 ts Salt

1/8 ts Pepper

2 c Boiling water

1/4 c Chopped pecans

Preheat oven to 350 degrees. Lightly oil a 1 quart baking

 
Baked Harvest Vegetables

4 c Varietal non-sparkling white

-or pink grape juice 3 c Unpeeled yams cut into 1.5"

-chunks 3 c Unpeeled carrots, cut into

-1.5" slices 3 c Unpeeled parsnips, cut into

-1.5"

 
Banana Millet Muffins

2 c Whole wheat flour

1/4 c + 1T soy flour

2 t Baking soda

1/2 t Salt

1/3 c Millet

1/2 c Applesauce

2 lg Egg equivilent

2 c Mashed over-ripe bananas

1/4 c Golden

 
Banana Pineapple Kabobs

1 ea Whole vanilla bean

1/3 c Brown sugar

1/4 c Water

1 ts Margarine, optional

1 pn Salt, optional

4 ea Bananas

1/2 sm Pineapple

Slit vanilla bean lengthwise &

 
Black Eyed Peas with Spinach

1 md Onion, chopped

Vegetable broth for Sauteeing 10 oz Fresh spinach, rinsed,

Stemmed and coarsely chopped (I think frozen Would be fine) 3 c Drained black-eyed peas (two

16 oz

 
Blue Corn Muffins with Cranberries

3/4 c Finely ground blue cornmeal

1 c Unbleached white flour

2 ts Baking powder

1 ts Baking soda

pn Salt 1 Egg

1 Egg white

3/4 Skim milk

1/3 c Canola oil

1/2 c

 
Breaded Tofu Cutlets

2 lb Firm or extra-firm tofu,

-frozen (see note) 5 c Water

1/2 c Finely minced fresh ginger

-(My note - is this for -real? That's what It Says!) 3/4 c Soy sauce

1/2 c

 
Brown Lentil Bake with Pineapple

2 tb Olive Oil

2 lg Onions Finely Chopped

1 c Dried Lentils Cooked &

Drained 2 tb Chopped Parsley

1 ts Herbes DE Provence

2 tb Soy Sauce

Pepper 1/3 c Whole-Wheat

 
Brownies (Satterley)

1/3 c Oil

1 ts Vanilla

1 tb White vinegar

1 c Cold water

1 ts Baking soda

1 c White sugar

2 tb Cocoa powder

1/2 ts Salt

1 1/2 c White flour

1/2 c Walnuts,

 
Carrot Sandwich Spread

5 md Carrots

1/3 c Tahini

1 tb Miso, white

1/4 ts Celery seeds

1 Garlic clove, pressed

pn Cayenne pepper, optional Extract juice from carrots and reserve 2/3 cup juice and 1

 
Cashew "Whipped Cream"

1 c Raw cashews or cashew pieces

1 c Water

1 c Sunflower oil

4 tb Maple syrup or other

-sweetener 1/2 ts Vanilla extract

Pinch of salt Blend cashews and water to form a

 
Chatni Gashneez ( Coriander Chutney )

1 c Roughly chopped coriander

2 Garlic cloves

1 Green chili

1/2 c Coarsely chopped walnuts

1/4 c Lemon juice or vinegar

Salt Pack chopped coriander (leaves) firmly into cup

 
Chick Pea Loaf

3 c Chick peas

2 tb Vegetable oil

2 ea Garlic cloves, minced

1 lg Onion, chopped

2 ea Celery stalks, chopped

2 ea Carrots, finely chopped

1/4 c Tamari

1 ts Cumin

 
Chickpea Sandwich Spread

1 c Chickpeas; cooked

Garlic powder to taste 3 tb Italian salad dressing

Salt and pepper to taste Mash chickpeas with fork and add seasonings. Serve on toasted whole wheat bread with

 
Chili Dog Rolls

-----------------------------------ROLLS----------------------------------- 1 tb Yeast, dry

1/4 c ;water, warm

1/2 ts Sugar or honey

1 c ;water, warm

1 tb Olive oil

4 c

 
Chole

Ingredients
1eachchick peas, can
 
Chunky Leek and Potato Soup

1/2 lb Potatoes

1 pt Cold water

1 md Leek

1 Garlic clove

1/2 md Onion

1/4 tb Oil

1/2 ts Yeast extract

1/2 ts Ground black pepper

1 Bay leaf

1/4 ts Caraway seed

 
Cinnamon Swirl

1/2 c Shortening

1 c White sugar

2 tb Cornstarch

2 tb Vinegar

1/2 ts Baking powder

1/2 ts Baking soda

1/4 ts Salt

1 c Water

2 c White flour

 
Cold Eggplant Provencale

3 lg Eggplants, sliced to rounds

1 c Chopped parsley

2 ea Large onions, sliced thinly

6 lg Tomatoes, sliced

2 lg Garlic cloves, minced

2 ea Celery hearts, chopped

2 ts

 
Collards and Tomatoes

15 Collard greens; torn into bi

; pieces, rinsed 1 tb Italian seasoning

10 oz Tomatoes, canned; chopped, r

; liquid Recipe by: adaption by Reggie Dwork reggie@netcom.com I took

 
Collards and Tomatoes

15 Collard greens; torn into bi

; pieces, rinsed 1 tb Italian seasoning

10 oz Tomatoes, canned; chopped, r

; liquid Recipe by: adaption by Reggie Dwork reggie@netcom.com I took

 
Cooking Artichokes

None Choose nice firm artichokes that are not turning brown or looking dry. (I like to serve one artichoke per person.) Cut off the stems even with the bottom of the artichokes. Cut about

 
Corn Bread (Wedman)

2 c Cornmeal

1/2 ts Salt

1/2 ts Baking Soda

2 ts Baking Powder

1 tb Sugar -or- Honey

1 Egg

1 tb Vegetable Oil

1 c Buttermilk -or- Sour Milk (1

-cup Lowfat Milk + 1

 
Couscous Stuffed Eggplant

1 c Raw coucous

2 md Eggplants

3 tb Olive oil

3 ea Garlic cloves, minced

5 bn Scallions, minced

3 md Tomatoes, chopped

4 tb Wheat germ

2 tb Lemon juice

1/4 c Fresh

 
Cranberry Maple Syrup

1/2 c Natural maple syrup

1/2 c Filtered apple juice

1 c Cranberries, fresh or frozen

1. Combine syrup, juice and berries in a small saucepan; bring to a boil,

reduce heat to

 
Creamy Spinach Soup (Lf)

1 lg Onion; coarsely chopped

6 c -Water

3 Potatoes; peeled & chopped

3 Zucchini; thickly sliced

1 tb Low-sodium soy sauce;

2 c Fresh spinach leaves;

-tightly packed

 
Curried Lentil Pie

Pastry for 2 crust pie 2 tb Oil

1 lg Onion, chopped

2 ea Garlic cloves, chopped

1 md Potato, diced

1 md Carrot, sliced

1 sm Green bell pepper, diced

1 tb Coriander powder

 
Date Muffins

1 c Cooking dates, chopped

1 c Boiling water

2 tb Vegetable oil/vegetable

-- shortening 1 3/4 c All purpose white flour

1 ts Vanilla

1 ts Baking soda

1 c Brown sugar

1

 
Deep Fried Tofu

--------------------------FORMATTED BY S.GRABOWSKI-------------------------- 1 lb Tofu, cut in 1/2 inch cubes

1/2 c Wheat germ

3 tb Cornstarch

Vegetable oil for deep fry Soy sauce

 
Dhansak

1 c Mixed legumes

3 c Water

1 lb Mixed vegetables

4 tb Ghee

1 sm Onion, diced.

2 ea Garlic cloves, chopped

1 ea Green chili, chopped

1/2 ts Turmeric

2 ts Garam

 
Dry Potato Curry

1 lb Potato; Red skins

Salt to taste 2 tb Vegetable oil

1 ts Mustard seeds

1 Onion; finely sliced

2 Garlic cloves

1 (1 inch) piece gingerroot;

- fresh grated 1 Green

 
Eggless Mayo ("Better 'N Hellman's")

1 c Edensoy (Original)

2 2/3 c Oil

2 tb Cider Vinegar

1 tb Maple Syrup (or sugar)

1 ts Salt

--------------------------------NOW TRY THIS--------------------------------

 
Eggplant with Tofu

3/4 lb Japanese eggplant

- (about 3 cups sliced) 1/4 lb Tofu

6 tb Oil

2 -to

3 Garlic cloves; crushed

1 -to

5 Red chili peppers

-- seeded and chopped 10 -to

15 Sweet

 
Eggplant Yeast Bake

2 tb Oil

2 ea Garlic cloves, diced

3 lg Onions, sliced

4 tb Tamari

1/2 ts Garlic powder

1/2 ts Basil

1/2 ts Salt

3 tb Wholewheat flour

1/2 c Nutritional yeast

1

 
Falafel (Veg Times)

3 Garlic cloves

1/2 md Onion, chopped

1/2 c Minced fresh parsley

1 1/2 c Cooked chick peas

1 tb Fresh lemon juice

1 ts Ground cumin

1/2 ts Basil

1/2 ts Coriander

 
Fanchie Dofu

24 oz Tofu

5 tb Oil

1 ts Salt

2 Tomatoes, cut into 8 wedges

1 Garlic clove, minced

1 ts Sake

3 tb Water

1/2 Leek or onion, diced

1 tb Cornstarch dissolved in 3 tb

 
Felafel 1

-----Felafel----- 2 c Chickpeas -- cooked

1 Egg, Beaten

3 Cloves Garlic -- crushed

1/4 c Celery -- finely minced

1/4 c Scallions -- finely minced

1/2 ts Ground Cumin

1/4

 
Felafel In Pita Pockets

1 c Dried Chick Peas Cooked OR

2 cn (15-Oz) chick peas, drained

1 Egg Beaten

1 lg Onion Finely Chopped

2 tb Chopped Parsley

1 Garlic Clove, Crushed

1 ts Ground Coriander

 
Fried Tofu

Stephen Ceideburg 7 oz Firm Chinese tofu

Oil for deep-frying Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer with a dipping sauce or as a meat substitute. The

 
Fudge Icing

Ingredients
4tablespoonbutter, or
 
Garam Masala (Spice Mix Mild)

Ingredients
3ozcoriander seeds
 
Gazpacho (Trappler)

4 c Cold tomato juice

1 sm Onion, minced

2 c Freshly chopped tomatoes

1 c Green pepper, minced

1 ts Honey (optioinal)

1 Clove garlic, crushed

1 Cucumber, diced

2

 
Ginger Stuffed Eggplant

6 md Eggplants

2 ea Onions, chopped

Oil Tamari 1/4 c Grated ginger

9 ea Celery stalks, sliced

3 ea Red peppers, sliced

6 tb Peanut butter

1 ts Curry powder

1 ds

 
Gingerbread (Duff)

1/2 c Shortening

1/2 c Sugar

1/2 c Boiling water

3/4 c Molasses

2 1/4 c White flour

1 ts Ginger

1 ts Cinnamon

1 ts Baking powder

1 1/2 ts Baking soda

Beat

 
Greek Christmas Bread Abm

1 pk (or 1 tablespoon) Active Dry

-Yeast 1/4 c Warm Water (110 to 115

-degrees) 1/3 c Sugar

1 ts Ground Cardamom

1/4 ts Salt

1 Egg

1/4 c Milk

1/4 c Vegetable Oil

1

 
Green Lentil Rissoles

8 oz Green lentils

1 pt Hot water

2 oz Margarine

1 Onion, finely chopped

1 Carrot, chopped

1 Green bell pepper, diced

2 Garlic cloves, crushed

1/4 ts Cayenne

1/2 ts

 
Green Lentil Rissoles with Vegan Yogurt Sauce

----------------------------------RISSOLES---------------------------------- 8 oz Green lentils

1 pt Hot water

2 oz Margarine

1 ea Onion, finely chopped

1 ea Carrot, finely

 
Harvest Hot Pot

8 oz Pearl barley

2 ts Sunflower oil

8 oz Shallots or onion

2 x Small leeks *

1 Large potato, diced

6 oz Carrots, sliced

6 oz Button mushrooms

2 ts Chopped fresh

 
Hazelnut and Vegetable Crumble

2 lb Peeled, diced vegetables:

-Carrots, Rutabagas, -Turnips, Onions, Celery 1/4 lb Butter or vegan margarine

Salt Freshly ground black pepper 1 c Rolled oats

2/3 c Hazelnuts

 
Hummus (Chick Pea Dip)

2 c Chick peas; drained

-(canned or fresh cooked) 2/3 c Tahina paste

-(ground sesame seeds) 3/4 c Lemon juice

2 Garlic cloves; mashed

1 ts Salt

1/4 ts Cumin

Parsley, for

 
Hummus Bi Tahini

19 oz Can chickpeas

1 ts Baking soda

3 tb Tahini

1 ea Garlic clove, chopped

Juice of 1 1/2 lemons 1/2 ts Salt

2 tb Cold water

1 tb Pine nuts

1 tb Olive oil

Combine

 
Kale Sandwich

3 lg Whole kale leaves, washed

-and trimmed Dash lemon juice Dash garlic powder 2 tb Dijon or spicy brown mustard

1 Whole wheat pita bread

Steam the kale for 2 minutes and drain

 
Khatta Moong (Soured Lentils)

2/3 c Yogurt

2/3 c Mung dal

3 c Water

1/2 ts Turmeric, ground

1 ts Salt

3 3/4 c Water

2 tb Gram flour

4 Chiles, green

1 Ginger, fresh; 1/2" knob

2 ts Ghee

1

 
Khatte Channe

4 c Cooked chick peas, reserve

-- the stock 1 tb Tamarind paste

1/2 c Light vegetable oil

1 1/2 c Thinly sliced onions

2 ts Minced garlic

1/2 ts Turmeric

1/2 ts Red

 
Lacto: Cranberry Cheese Bars

2 c Flour (unbleached white)

1 1/2 c Oats

3/4 c Brown sugar, packed

1 tb Brown sugar, packed

1 c Butter, softened

8 oz Cream cheese, softened

14 oz Sweetened condensed

 
Lacto: Lowfat Tiramisu

Ingredients
1/2cupsugar
 
Lacto: Zuccini In Mock Cream Sauce

6 sm Zuccini

2 Cloves Garlic, finely minced

1 tb Butter

1 tb Flour

Salt, Pepper Grated Asiago or Romano -cheese (optional) Grate the zuccini into a calendar (sp), and sprinkle

 
Lentil and Buckwheat Slice

4 oz Roasted Buckwheat

1 Carrot

1 Onion

1 ts Oil

6 oz Red Lentils

1 pt Veg stock

Dried herbs -(parsley + rosemary - are recommended) 1 ts Marmite

-(for the Brits

 
Lentils with Zucchini

Ingredients
1/2cuplentils
 
Light Vegetable Stock

1 Onion

2 Garlic cloves

1 Celery stalk

1 Carrot

1 Bouquet garni

Put all ingredients into a saucepan. Cover generously with water and bring to a boil. Simmer, half-covered,

 
Macaroni and Tvp Skillet Mix

1 1/2 c Dry elbow macaroni

1 c Dry textured vegetable

-protein (TVP) 3 tb Dried minced onion

2 tb Dried parsley

1 ts Dreid oregano

1 ts Dried thyme

1/2 ts Salt

Combine

 
Masalewali Alu Mattar Khumben

1/4 c Ghee

1 lg Onion, sliced

4 ea Garlic cloves, chopped

1 ea 1" piece ginger, chopped

1 tb Garam masala

1 ts Turmeric

1/4 ts Dried red chilies

2 lb Potatoes, cubed

 
Masoor Dal

Ingredients
1cupmasoor dal
 
Masoor Dal Indian Lentils

1/2 lb Masoor Dal (Pink Lentils)

1 md Onion,thinly sliced

2 Cloves Garlic, thinly sliced

1/4 c Ghee or Oil

2 ts Ground Coriander

2 ts Ground Cumin

2 ts Ground Turmeric

 
Meatless Balls

1 lb Vegetable burgers

1/4 c Breadcrumbs

;Salt and pepper to taste 2 tb Butter or margerine

1 lg Onion; chopped

1 c Milk

1 ea Egg; beaten

1 tb Fresh parsley; chopped

1

 
Meatless Sunday Roast

Ingredients
  ---ROAST---
 
Meetha Kaddoo (Braised Butternut Squash with Jaggery)

1 Squash, butternut

3 tb Oil

1/2 ts Fenugreek seeds

1/2 ts Hing

1 tb Coriander, ground

1/2 ts Cayenne pepper

Salt, kosher; to taste 1 ts Mango powder

3 tb Jaggery,

 
Minted Eggplants

2 lg Eggplants

1 tb Salt

1 tb Olive oil

1 Juice of lemon

4 tb Freshly chopped mint

1 ts Ground cumin

1 Garlic clove, crushed

Black pepper 5 oz Yogurt

4 tb Freshly

 
Missing Egg Sandwich

1/2 lb Firm tofu, mashed

1 Green onion, finely chopped

2 tb Eggless mayonnaise

1 tb Pickle relish

1 ts Mustard

1/4 ts Each ground cumin, turmeric

And garlic powder Pinch

 
Mock Crab Stir Fry

1 Free Flow Recipe

Here's a stir fried mock crab dish to go with the mock crab roe. It's short and sweet... A. 1/2 cup peanut oil B. 1/2 cup mashed cooked carrot C. 2/3 cup mashed

 
Mock Fish Buddhist

1 lg Potato; cooked, peeled

-and sliced 1/4 inch thick 2 tb Flour

Peanut oil; for frying 1 sm Onion; sliced

1/2 lb Snow peas

10 Wood ears; soaked to soften,

- tough ends

 
Mock Mince Meat (For The Meatless Eaters)

1 c Cold water

1/2 c Molasses

1/2 c Brown sugar

1/2 c Cider vinegar

2/3 c Melted butter

1 c Raisins, seeded and chopped

1 Egg, beaten lightly

1/2 c Rolled cracker

 
Mockamole

1 Ripe avocado

1 Block ( 10 0z ) silken tofu

5 tb Fresh lemon juice

2 Cloves garlic

1/2 ts Salt

2 tb Fresh chopped parsley

Place skinned avocado in food processor with

 
Mushroom and Barley Soup (Shulman)

2 To 3 t. butter or oil

1 md Onion, chopped

3 c Fresh sliced mushrooms (1/2

Pound) 1 To 2 cloves garlic, pressed

2 tb Dry white wine

1/2 ts Dried thyme

1 1/2 c Washed

 
Mushroom and Sweet Pepper Quiche

2 ts Olive oil

1 md Onion, chopped

1 md Green pepper, chopped

2 1/2 c Sliced mushrooms

2 ea Garlic cloves, minced

2 lb Medium-firm tofu

2 tb Nutritional yeast

1 ts

 
Mushroom Croustades

4 Wholemeal cottage loaf rolls

1 lb Small cap mushrooms

1/4 pt Double cream

3 oz Butter

1 sm Garlic clove

Fresh rosemary Cut the knobs off the rolls and reserve as lids.

 
N.Y.Cima Roll

1 1/2 lb Firm tofu

1 tb Oil

3 tb Arrowroot

1 ts Salt

1/4 ts White pepper

1 tb Agar flakes

1 ts Dried marjoram

1 ts Dried thyme

1 tb Minced garlic

1/2 ts Black

 
Nan (Fried Leavened Bread)

1/2 c Yogurt

1/2 c Milk

1/2 ts Baking soda

1 ts Sugar

4 tb Butter/oleo

2 ea Eggs, lightly beaten

3 pk Dry yeast (1 pack=10 oz)

3 c White flour

1/2 ts Salt

1/2 ts

 
New Potatoes with Peas and Coriander

8 sm New potatoes

1/4 c Ghee

1 ts Cumin seeds

1/2 ts Turmeric

1 1/2 ts Fresh ginger, minced

2 sm Red chilies, chopped

1 c Fresh coriander

1 ts Salt

1 ts Garam

 
Nimbu Pickle

Ingredients
6eachlemons
 
No Meat Burgers In A Hurry

1 lb Firm tofu; mashed

1 c Quick rolled oats

1/2 c Wheat germ

1 Onion (optional)

-finely minced 2 tb Onion powder

2 tb Soy sauce

1/2 ts Salt

1/2 ts Basil

1/2 ts

 
Not Just For Breakfast: Light Pancakes and Waffles

None Article by By Nanette Blanchard Most of the countries of the world serve some sort of pancake, from French crepes to Russian blini. Even waffles can either be Belgian or just plain

 
Oat and Cashew Waffles

2 c Rolled oats

1/2 c Cashews

1 pn Salt

1 tb Oil

1 c Water

Using a food processor or a blender, grind together the oats & cashews. Be careful not to over-grind otherwise

 
Oatmeal Burger Buns

1 pk Active dry yeast

1/4 c Warm water

1/4 c Molasses

4 tb Dairy free margarine

2 ts Salt

1/4 c Brown sugar

2 c Oatmeal (uncooked)

1 c Boiling water

1 c Cool water

 
Open Faced Pita Sandwich

1/4 c Carrots; julienned

1/4 c Zucchini; julienned

1/4 c Mushrooms; sliced

1/4 c Onion; julienned

1/4 c Bell pepper; julienned

Salt Pepper Mrs. Dash 4 ts Mustard, prepared

 
Oven Roasted Tempeh and Vegetables

1 pk Tempeh, cubed

3 tb Tamari

2 tb Oil

1/4 c Tamari

1/4 c Flour

1/4 c Nutritional yeast

1/4 c Tahini

2 ts Basil

1 ts Rosemary

2 ts Marjoram

1 ts Sage

1/2

 
Oven Fried Carrot Burgers

4 cups corn flakes -- finely crushed

1 1/2 cups carrots -- cooked and mashed

1 egg -- beaten

1/4 cup green onion -- finely chopped

1/4 cup celery -- finely chopped

1

 
Pacific Rim Brochettes

1 lb Extra firm tofu, drained

1 ea Stalk fresh lemon grass

1/2 bn Fresh mint, chopped

6 ea Garlic cloves

1 ea Serrano pepper, seeded &

-- minced 2 tb Cilantro stems,

 
Pakora Batter

1 1/3 c Chick pea flour, sifted

2 ts Ghee

1 tb Lemon juice

1/4 ts Cayenne

1/2 ts Turmeric

1 ts Garam masala

2 ts Coriander

1 ts Salt

9 tb Cold water, as needed

 
Palak Tofu Paneer

1 lb Firm tofu, drained, cubed

1/4 c Soy sauce

Oil for deep-frying 2 tb Ghee

2 1/2 lb Frozen, chopped spinach

6 c Fresh tomatoes, cubed

2 tb Ghee

2 ts Curry powder

2

 
Palak Tomatar (Spinach and Tomatoes)

1 lb Spinach, fresh or thawed

3 Tomatoes, chopped

1 Onion, large and chopped

1/4 ts Turmeric

1 tb Ginger, fresh and chopped

2 Green chilies (optional)

1 c Water

5 tb

 
Palak Tomatar (Spinach and Tomatoes)

1 lb Spinach, fresh or thawed

3 ea Tomatoes, chopped

1 ea Onion, large and chopped

1/4 ts Turmeric

1 tb Ginger, fresh and chopped

2 ea Green chilies (optional)

1 c Water

 
Pasta with Black Olives

3/4 lb Rigatoni

2 tb Olive oil

Salt Freshly ground black pepper 1/2 c Black olives, pitted

- roughly chopped -----------------------------SWEET PEPPER

 
Peanut Butter Muffins

2 c Flour, pastry, whole wheat

1 ts Baking powder, low sodium

1 ts Salt

2 tb Safflower oil, unrefined

1/4 c Peanut butter, crunchy or

-smooth 1 1/2 c Soymilk

4 tb

 
Peanut Butter Muffins (Wagner)

2 c Flour, pastry, whole wheat

1 ts Baking powder, low sodium

1 ts Salt

2 tb Safflower oil, unrefined

1/4 c Peanut butter, crunchy or

-smooth 1 1/2 c Soymilk

4 tb

 
Peanut Chops

6 sl Bread, rye; 1/2" thick

1 c Peanut butter, creamy

3/4 c Milk, whole

2 ea Eggs

1/2 ts Salt

1/8 ts Paprika

Cracker crumbs Cut the crust from bread and divide in

 
Pecan Or Walnut Loaf

4 Slices dry bread

6 Med size raw potatoes

2 c Pecans or walnuts

3 Onions

3 Eggs

Salt/pepper to taste 1 tb Accent (optional)

Grind first 4 ingredients through chopper in

 
Pesto Pizza

-----------------------------------DOUGH----------------------------------- 1 tb Active dry yeast

1 c Warm water

1 ts Salt

2 tb Sweetener

1/4 c Olive oil

1 c White flour

 
Peta Lentil Carrot Burgers

1/4 c Onion; finely chopped

1/4 c Grated carrots

1/4 c Water

3 c Cooked lentils, mashed

2 tb Fresh parsley; chopped

3 tb Tomato paste

3/4 c Bread crumbs

;salt to taste

 
Pimiento Spread For Sandwich Filling

1/2 c Tofu

2 tb Oil

2 tb Apple cider vinegar

1 tb Sugar

1 1/2 ts Salt

1/8 ts Black pepper

pn Garlic powder 1 lb Firm tofu; crumbled

3 tb Sweet pickle relish

1/2 c

 
Polenta with Tomatoes and Olives

8 oz Polenta

3 oz Stoned olives (optional)

----------------------------FOR THE TOMATO SAUCE---------------------------- 1 1/4 lb (generous) canned tomatoes

1 lg Onion

1 tb

 
Polish Lenten Mushroom "Cutlets" (Kotelty Z Gryzbow)

1 lb Mushrooms, fresh;*

1 c Onion; chopped

3 tb Butter

2 c Hard rolls; 2 or 3

1/2 c Milk

3 ea Eggs; lightly beaten

3 tb Parsley; chopped

-fresh ground pepper -to taste

 
Potato and Red Onion Roast (Vrg)

4 lb Small red potatoes, halved

But Unskinned 2 lg Red onions cut into 1/2-inch

Bits 2 tb Olive oil

1 tb Crushed dried parsley

1 tb Crushed dried rosemary

Salt and pepper to

 
Potato Burgers

1/2 To 1 raw onion grated

4 lg Potatoes grated

1/2 c Whole wheat flour

1/4 c Water

Mix all ingredients in a bowl. Using a non-stick pan on medium heat, or a griddle at 325

 
Potato Ratatouille

2 lg Yellow onions, chopped

2 cl Garlic, minced

1 3/8 c Water

3 Green peppers, chopped

4 Zucchini, sliced

2 lg Potatoes, peeled & chopped

4 c Peeled and chopped

 
Potato Ratatouille (Lf)

2 lg Yellow onions, chopped

2 cl Garlic, minced

1 1/3 c Water

3 Green peppers, chopped

4 Zucchini, sliced

2 lg Potatoes, peeled & chopped

4 c Peeled and chopped

 
Potato Corn Chowder

1 md Onion, chopped

3 md Potatoes, diced

2 md Carrots, sliced

1 lg Celery stalk, chopped

2 ea Bay leaves

2 tb Vegetable oil

3 c Frozen corn

14 oz Can tomatoes, chopped

 
Potato Mushroom Burgers

3 Garlic cloves; minced

1/2 c Mushrooms; finely chopped

4 Scallions; thinly sliced

1 tb Canola oil

1/2 c Cashews, raw; unsalted

2 1/2 c Potatoes; mashed

3/4 c Carrots;

 
Potatoes Au Gratin

2 tb Oil

2 lg Onions, sliced

1 ea Celery stalk, sliced

1 ea Carrot, diced

1/4 ts Garlic powder

1/4 ts Salt

4 tb Tamari

1 1/4 c Cheesy gravy

10 ea Potatoes, baked,

 
Potatoes with Apple Onions and Mint

x Potatoes, cooked, peeled, And boiled, in 1 1/2 inch Cubes x Green onions, finely Chopped x Tart green apples, less than The potatoes, peeled and Diced smaller than the Potatoes x Salt x

 
Pressure Cooked Seitan

1 1/3 c Quick Mix Seitan

3/4 c Water

Prep time: 30 to 40 minutes Prepare mix and water as in directions for Basic Seitan on box. Prepare broth (for 14 oz.) also. Cut Seitan into 8

 
Priscilla's Tofu Pot Pie:

----------------------------------FILLING---------------------------------- 1 1/2 lb Firm tofu

1/4 c Flour

1 ts Salt

1/2 ts Black pepper

1/2 ts Garlic powder

2 tb Oil

1

 
Quick Carrot Nut Spread

Ingredients
1cupcarrots, scrubbed,
 
Quick Veggie Burgers

Ingredients
10ozvegetables, mixed,
 
Quinoa with Leek And Currants

Ingredients
1 3/4cupquinoa
 
Roasted Eggplant with Chilies

2 lb Eggplant

1/2 c Olive oil

2 c Onion, finely chopped

1 c Tomatoes, chopped

1/2 c Finely shredded ginger

1 ts Salt

1/2 c Red chili peppers

1 tb Hungarian sweet

 
Robin's Pot Pie

1 ea 8" Pie crust baked

1 ea 8" Crust unbaked (top)

1/4 c Unbleached all-purpose flour

1 tb Nutritional yeast flakes

1 ts Salt

3/4 ts Garlic powder

3 c Firm tofu, cubed

 
Russian Potato and Mushroom Croquettes

1 1/2 lb Potatoes, peeled and chopped

5 c Water

1 Onion, peeled and chopped

1/4 lb Mushrooms

1 ts Oil

1 tb Water

Salt and pepper, to taste 1 c Matzo meal

1 tb Oil

 
Russian Potato and Mushroom Croquettes

1 1/2 lb Potatoes; peeled and chopped

5 c Water

1 Onion; peeled and chopped

1/4 lb Mushrooms

1 ts Oil

1 tb Water

Salt and pepper; to taste 1 c Matzo meal

1 tb Oil

 
Saffron Bread (Wedman)

1/2 ts Saffron

1/4 c Hot Water (120 to 130

-degrees) 1 c Milk

1/4 c Margarine

1 tb Lemon Rind, grated

1 tb Active Dry Yeast

1/4 c Sugar

1/4 ts Ground Nutmeg

2 1/2

 
Saloon Pickled Eggs and Beets

4 lb Young red beets (8 c)

1 c Brown sugar

2 c Vinegar (probably cider

-vinegar at the time -of recipe) 2 c Cold water

2 ts Salt

4 Pieces small stick cinnamon

14 Whole

 
Salsa Cruda (La Times)

2 Medium tomatoes, quartered

1 Medium onion, quartered

2 Jalapeno chiles, halved

- seeds removed, optional 1 tb Lime or lemon juice

1/2 ts Salt

1 tb Chopped cilantro,

 
Sauteed Tempeh with Lemon Mustard Sauce

1 Garlic clove

1 Carrot

1 Onion

4 Celery stalks

2 tb Fresh Italian parsley

1 pn Fresh rosemary

1 pn Fresh sage

6 c Water

1/4 c Tamari or soy sauce

4 oz Tempeh

 
Scrambled Tofu

1 tb Olive or canola oil

1 lg Onion

- peeled & coarsely chopped 2 lg Garlic cloves

- peeled & finely chopped 6 Scallions; thinly sliced,

- (keep white & green parts

 
Seasoned Tempeh In a Cold Vegetarian Gelatin.

8 oz Grated tempeh

2 tb Tamari

1 ts Paprika

1/4 ts Cayenne Pepper

Vegetarian Gelatin - to make 3 liquid cups 1 Green Pepper

1 Red Pepper

1 Kosher Dill Pickle

4 -to

 
Seasoned Vegetarian Broth

5 Dried Chinese blk. mushrooms

4 1/2 c Cold water

1/2 c Szechwan preserved veg. *

3 Green onion; quartered

2 lg Carrots; coarsely chopped

1/4 ts Oriental sesame oil

1/4

 
Seitan Parmigiana

12 oz Seitan; cut into "steaks"

4 tb Oil; for frying

3 c Spaghetti sauce

1 md Onion; chopped

-and sauteed in water - (optional)

 
Seitan Roast with Mushroom Gravy

1 lb Seitan

2 c Sliced mushrooms

2 c Sliced onions

1 1/3 oz Tofu scrambler

4 c Water

1 tb Chopped fresh basil leaves

1 tb Chopped fresh sage leaves

Slice seitan into

 
Sesame Meal

1 c Sesame seeds

1/2 ts Sea salt

Place 2 tablespoons of the sesame seeds in a blender and blend well. Add the remaining seeds by 2 tablespoon measurements, blending well after each

 
Simple Orange Muffins

1 lg Orange

1 oz Tofu

3/4 c Sugar; (less if desired)

3 tb Oil

1/2 c Water or orange juice

2 c Flour

1 ts Baking soda

1 ts Cream of tartar

1/4 ts Salt

Preheat the

 
SLOPPY JOE (Vegetarian)

Ingredients
1smonion,
 
SLOPPY JOES (vegetarian)

Ingredients
1lgonion,
 
Sloppy Joes 2

Ingredients
1tablespoonolive oil
 
Sloppy Joes 2 (Vegan)

2 ea Garlic cloves, minced

1 ea Onion, chopped

1 ea Green bell pepper, chopped

2 c TVP granules or flakes mixed

3 3/8 c Hot water (for TVP)

6 oz Tomato Paste

1/2 c Water

 
Soy "Sauerbraten"

1 c TVP chunks

1 tb Ketchup

1 c Hot water

1/2 c Cider vinegar

1/2 c Water

1 tb Honey

1 Bay leaf

1/2 ts Whole cloves

1 tb Cornstarch

2 tb Soy sauce

1/2 c Soy

 
Spelt Bread

2 c Spelt flour

1 pk Quick-rising dry yeast

2 tb Sugar or other granular

-sweetener -Pinch of salt 2/3 c Very warm soy milk

2 tb Melted margarine

In large bowl, combine

 
Spiced Potatoes In Tamarind Sauce (Daum Aloo)

1 1/2 tb Tamarind paste

2 c Water

8 sm Boiling potatoes

1/4 c Corn oil

1 md Onion; thinly sliced

2 ts Minced fresh ginger

4 Garlic cloves; minced

1/2 ts Dried red

 
Spiced Vegetable Pakoras with Mango Relish

1 sm Eggplant

-- cut into 1/4-inch slices 1 ts Salt

2 md Zucchini

-- cut into 1-inch slices 12 Cauliflower florets

6 lg Button mushrooms

-- wiped and cut in half 1 1/3 c

 
Spinach Ball Curry

4 c Spinach

2 md Potatoes

1 c Chick pea flour

3 tb Soy milk or cream

1 ts Salt

1 pn Turmeric

1/2 ts Garam masala

1/2 ts Green mango powder

1/2 ts Cayenne

Ghee to

 
Spinach Mushroom Pie

-----------------------------------DOUGH----------------------------------- 1 tb Yeast

1 c Warm water

1/2 ts Sugar

1 tb Oil

3 c Unbleached flour

1/2 ts Salt

 
Stir Fried Fresh Lotus Root

6 Dried Chinese black

-mushrooms 14 c Dried tree ear mushrooms

-(torn into 1/2 inch pieces) 1/2 lb Fresh lotus root

3 tb Peanut oil

1/2 ts Salt

2 qt Slices fresh ginger,

 
Stir Fried Tofu and Mushrooms

2 lb Tofu -=OR=- deep fried tofu

----------------------------------MARINADE---------------------------------- 2 tb Sake

1 tb Cornstarch

2 tb Soy sauce

 
Stir Fried Vegetables with Tofu

2 tb Sesame oil

2 md Green bell peppers, diced

1 lg Celery stalk, diagonally

-- sliced 2 ea Garlic cloves, minced

1 1/2 c Mung bean sprouts

2 bn Scallions, chopped

1/4 c

 
String Beans Stir Fried with Tofu

4 tb Vegetable oil

3 ea Garlic cloves, crushed

2 ea Tomatoes, cut into wedges

4 oz Deep-fried tofu, cubed

1 lb Bean sprouts

2 ea Red chilies, sliced

1/4 c Green onion,

 
Stuffed Eggplant (Satterly)

2 lg Eggplants

1/4 c Olive oil

1 lg Onion, diced

2 Garlic cloves, chopped

1 c Mushrooms, sliced

1 c Bulgur wheat

3/4 c Vegetable stock

1 ts Oregano

Salt &

 
Stuffed Escarole Leaves with Marinated Chickpeas

3 c Dried chickpeas

2 ts Dried sage

5 ea Bay leaves

1/4 ts Salt

1 pn Freshly ground black pepper

4 md Tomatoes, seeded & diced

2 ts Minced garlic

2 tb Chopped

 
Stuffed Pumpkins with Herbs and Bread Crumbs

4 Pumpkins, miniature (about

-4 to 5 inches in diameter) 2 c Bread, rye or whole wheat;

-cubed 1/2 c Carrots; thinly sliced

1 c Onion; diced

1/2 c Vegetable broth

1/2 c

 
Super Fast Bread Recipe

3 c Flour *see note below

1 2/3 c ;water, cold

1 ts Salt

1 tb Yeast, dry

1 tb Honey

: Heat 3 cups of flour for 2 minutes in the microwave. : While that's happening, measure

 
Swedish Cardamom Braid Abm

2 tb Yeast

1/2 c Lukewarm Water (105 to 110

-degrees) 1/2 c Milk, scalded

1/4 c Sugar

1/2 ts Salt

1/4 c Vegetable Oil

1 Egg

3 1/2 To 4 c Flour

1 ts Ground Cardamom

 
Sweet and Sour Tofu

Ingredients
4ozdried shiitake, soaked
 
Sweet Potato Biscuits 3

1 1/4 c Whole wheat flour

1/2 c Unbleached white flour

2 ts Baking powder

1/2 ts Salt

3 tb Margarine

1/3 c Apple juice

1 c Well mashed, cooked sweet

-- potato 3 tb

 
Sweet Potato Pie

1 ea 9" pie crust

4 md Sweet potatoes

2/3 c Water or soy milk

1 1/2 tb White miso

1 tb Cornstarch

1 pn Cardamom

1 pn Cinnamon

1 pn Nutmeg

1 pn Ginger

1/4 c

 
Sweet Potato Pie (Veg Times)

1 9" pie crust

4 md Sweet potatoes

2/3 c Water or soy milk

1 1/2 tb White miso

1 tb Cornstarch

1 pn Cardamom

1 pn Cinnamon

1 pn Nutmeg

1 pn Ginger

1/4 c Walnut

 
Sweet Potato Steaks

1 x Sweet potatoes

This is really great. Michelle was the first one to mention this last year so she gets full credit (yeah, she's also pretty busy these days) Slice sweet potatoes the

 
Tabbouleh (Lebanese Style)

2/3 c Bulgur

2 c Water

2/3 c Minced red onion

1 ts Salt

1/2 ts Ground allspice

1/2 c Finely chopped fresh mint

-leaves or 1 tb dried, -crumbled 2 1/2 c Finely chopped

 
Tahini

4 c Sesame seeds

1/4 c To 1/2 c vegetable oil

Preheat oven to 350F. Spread sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 3 to 10 minutes. Do not

 
Tandoori Tofu Brochettes

1 lb Extra firm tofu, drained

3 ea Green onions

1 tb Fresh ginger, minced

3 ea Garlic cloves

1 tb Brown sugar

1 tb Soy sauce

1 pn Saffron, dissolved in 1/2 c

--

 
Tauhu Goreng

4 ea Bean-curd/tofu cakes

1 c Bean sprouts, scalded

3 ea Inches cucumber, shredded

Salt Oil -------------------------------FOR THE SAUCE------------------------------- 2 ea Green

 
Tempeh and Sweetcorn Roast with Tahini/Mushroom Sauce

-----------------------------------ROAST----------------------------------- 1/3 c Water

1 tb Soy sauce

1/2 c Tempeh

1 sm Onion

1 tb Vegetable oil

1/2 c Corn kernals

1/2 c

 
Ten Tasty Vegetables (Shi Ziang Cai)

1 c Carrots, shredded

1 c White Chinese turnip,

-shredded 1 c White Chinese celery,

-shredded 8 Pieces soy spiced beancurd

-(or Loma Linda brand -Vegetable Hamburger) 3 c

 
Teriyaki Tempeh and Pineapple Salsa

1/4 c Tamari

2 tb Mirin or sherry

1/4 c Pineapple juice

1 tb Fresh ginger, grated

2 Garlic cloves; minced

1 pn Red pepper flakes

4 Tempeh burgers

 
Texas Style Barbecue On a Bun

1 lb Firm tofu; frozen, thawed

-and shredded 2 tb Kitchen Bouquet (or soy

-sauce or liquid smoke) 1 sm Onion; chopped

1 ts Garlic powder

1 ts Salt

1 ts Pepper

1 c Water

 
The Great Gluten Turkey, Part Two

continued from part one Place the "turkey" in a preheated 350 degree oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the wine-margarine mixture and the

juces in

 
Tibetan Roast

1 ts Oil

4 oz Buckwheat

4 oz Onion, diced

8 oz Mushrooms, chopped

1/4 pt Red wine

1/4 pt Stock

4 oz Walnuts

8 oz Spinach

1 ts Rosemary

1 ts Sage

Salt &

 
Toasted Garbanzo Patties

1 1/2 c AM Toasted Garbanzo Flour

1 c Water

1 md Onion; chopped finely

1/2 c AM Oat Flakes

1/2 c Ground pecans or other nuts

1 tb Parsley

1 ts Savory

1 ts Sea salt

 
Tofu and Mushrooms In Mustard Sauce

2 tb Vegetable oil

2 lb Tofu, cubed

1/2 lb Button mushrooms

2 tb Vegetable oil

1/2 c Flour

2 ea Vegetable bouillon cubes

-- dissolved in 1/2 c water 3 tb Soy sauce

1/2

 
Tofu Burgers

30 oz Tofu

1/3 c Grated carrot

1/4 c Minced leeks

2 tb Ground roasted sesame seeds

Oil for frying Mash tofu. Combine with carrot, leeks & sesame seeds. Knead as if kneading

 
Tofu Burgers (Howard)

1 Onion finely chopped

24 oz Tofu; crumbled & cool

2 c Water

1/2 c Fine dry bread crumbs

2 tb Worcestershire sauce

1/8 ts Pepper

1. Saute Onion in Small Amount Of

 
Tofu Burgers (Lappe)

30 oz Tofu

1/3 c Grated carrot

1/4 c Minced leeks

2 tb Ground roasted sesame seeds

Oil for frying Mash tofu. Combine with carrot, leeks & sesame seeds. Knead as if kneading

 
Tofu Burgers 3

1 lb Tofu

1/2 c Whole wheat flour

3 tb Nutritional yeast

2 tb Vegetable bouillon powder

Pepper to taste 2 tb Soy sauce

1/4 c (or more) sesame seeds

1 sm Scrubbed

 
Tofu Burgers(Lappe)

30 oz Tofu

1/3 c Grated carrot

1/4 c Minced leeks

2 tb Ground roasted sesame seeds

Oil for frying

Mash tofu. Combine with carrot, leeks & sesame seeds. Knead as if

 
Tofu Fu Yung

1 c Snow peas

-- cut into 1" pieces 1 c Sliced mushrooms

8 ea Green onions, chopped

8 oz Water chestnuts, sliced

1 tb Sesame oil

2 1/2 c Bean sprouts

1 3/4 lb Tofu

2

 
Tofu Manicotti (Newkirk)

1 lb Manicotti

2 lb Tofu (firm or soft)

-- patted dry and mashed 2 Garlic cloves; minced

1/2 c Soy milk

2 tb Olive oil

2 tb Lemon juice

1 tb Sugar

Salt and pepper; to

 
Tofu Mayonnaise

15 oz Soft tofu

6 tb Yogurt;plain, nonfat

-vegans could use soya milk -yogurt 3 tb Vinegar

2 ts Dijon mustard

1 Garlic clove

-Granulated sugar substitute -to equal 1 tsp

 
Tofu Milk

4 oz Tofu

1/2 To 2/3 c water

2 ts Maple syrup

Combine all ingredients in blender and puree until smooth. Use the lesser amount of water for a light cream consistency, the full

 
Tofu Pot Pie

-----------------------------------CRUST----------------------------------- 3/4 c Barley flour or unbleached

-white flour 1/2 c Whole wheat flour or whole

-wheat pastry flour 1/2 t

 
Tofu Provencal Club Sandwich

1 tb Olive oil

1/4 c Lemon juice

1/2 c Vegetable bouillon

1 ts Worcestershire sauce

2 Garlic cloves; minced

1 tb Fresh herbs, chopped

--(thyme, marjoram, -OR- -- oregano)

 
Tofu Steaks with Pineapple Salsa

1 Bunch Cilantro

2/3 c White Vegetable Stock, below

1/4 c Lemon Juice

1 tb Crushed red pepper

1/4 c Minced ginger root

10 Garlic cloves

Black pepper, to taste 1 1/4 lb

 
Tvp Burgers

1 Vegex cube or vegetable

Bouillon 1 t Spike

1/2 ts Onion powder

1 t Gravy Master

1 c Dry TVP

1 sm Onion, diced

1 tb Oil

1/4 ts Chili powder

1/4 ts Garlic powder

 
Two Peas with Turmeric and Mint

1/2 lb Snap peas

2 ts Margarine

1 Cl Garlic, peeled and minced

1 tb Lemon juice

1/8 ts Salt

1/3 lb Snow peas

1 ts Olive oil

1/4 ts Tumeric

1 tb Mint, fresh, finely

 
Two Peas with Turmeric and Mint

1/2 lb Snap peas

2 ts Margarine

1 ea Cl Garlic, peeled and minced

1 tb Lemon juice

1/8 ts Salt

1/3 lb Snow peas

1 ts Olive oil

1/4 ts Tumeric

1 tb Mint, fresh,

 
Two Potato Topped Cottage Pie

5 md Kohlrabi bulbs, peeled &

-- chopped 1/2 c Pearl barley

1 ea Onion, chopped

1 ea Celery rib, sliced

1 ea Carrot diced

1/2 c Mushrooms, chopped

2 ts Basil

2 ts

 
Vada

Ingredients
1/2cupmoong dal
 
Vegan London Broil

2 1/2 lb Raw Seitan

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

1 1/2 c Tamari soy sauce

1 7-inch strip kombu

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

Sauce -- (such

 
Vegan: Aloo Rasdar

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

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

-the smaller the

 
Vegan: Bread Pudding

2 c Grated apples

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

-small 1/3 c Raisins

1 ts Cinnamon

1 1/2 c Soymilk

1/2 c Maple syrup

Some vanilla if you use -plain

 
Vege Burgers

1/2 onion, chopped

2 tb butter

1 rib celery, chopped

1 carrot, chopped

1 c ground walnuts or pecans

1/2 c seasoned bread crumbs

1/2 c rice, cooked

2 eggs

Salt

 
Vegeburgers

8 oz Green lentils

3 Medium-sized carrots

3 sl Bread

1 Onion

1 Clove garlic

1 oz Or so parsley (could be

Omitted, or you could use Cilantro) 1 Egg

Seasoning to taste

 
Vegemillet Burgers

1 Cup Millet

1 Tablespoon Oil

1/8 teaspoon Cayenne

3 Cups Boiling Water

1 teaspoon Sea Salt

3/4 Cup Carrot -- grated

3/4 Cup Onion -- minced

1/2 Cup Parsley --

 
Vegetable Burgers (Welch)

2 oz Bulgur wheat

1/4 c Canola oil

1 1/4 c Finely chopped mushrooms

1 1/2 c Finely chopped carrots

2 c Finely chopped onions

2 tb Minced garlic

3/4 c Walnuts

1/2 c

 
Vegetable Burgers(Welch)

2 oz Bulgur wheat

1/4 c Canola oil

1 1/4 c Finely chopped mushrooms

1 1/2 c Finely chopped carrots

2 c Finely chopped onions

2 tb Minced garlic

3/4 c Walnuts

1/2 c

 
Vegetable Cutlets

2 c Minced red or yellow pepper

Or a mixture of both 2 tb Olive oil

1 1/2 c Grated carrots (4 carrots)

1/2 lb Raw spinach, cleaned and

Chopped.(2 cups tightly Packed. REMOVE

 
Vegetable Lasagne (Mcdermott)

9 Lasagne noodles

-(OR as much as needed) 1 lb Tofu

1/2 c Tomato paste (or sauce)

1 -to:

2 c Tomato sauce

-(as much as desired) 1 bn Chard (or spinach)

3 tb Nutritional

 
Vegetable Nut Roast

1/3 c Butter or margarine

1 c Chopped mushrooms

2 lg Onions; finely chopped

1/4 c Chopped green bell pepper

3 c Grated carrots

1 1/2 c Chopped celery

1/2 c Sunflower

 
Vegetarian Kishke

2 Celery stalks; chopped fine

1 Carrot; grated

1 lg Onion; chopped finely

1/2 c Oil

1 1/4 c Whole wheat flour

1/4 c Wheat germ

2 ts Paprika

1 ts Garlic powder

1 ds

 
Vegetarian Ma Po Tofu

6 Dried Chinese blk mushrooms

2 3 x 2 x 1-inch pieces tofu

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

1 tb Canned preserved vegetable

--(Szechwan, minced) -- rinsed 5 tb Cold water

 
Vegetarian Pie

1 lb Potatoes

-- (weighed after peeling) 8 oz Peeled onions

6 oz Finely grated Cheddar cheese

Salt and pepper 1/2 pt Milk

1 ts Marmite

1 oz Chopped, unsalted nuts

1/4 ts

 
Vegetarian Steak with Mushrooms and Bamboo Shoots)

1 Free Flow Recipe

Well, it ain't a Texas steak dinner, but then it's probably better for ya! (And might even taste as good or better.) Vegetarian Steak with Mushrooms and Bamboo Shoots

 
Vegetarian Steak with Mushrooms and Bamboo Shoots)

1 Free Flow Recipe

Well, it ain't a Texas steak dinner, but then it's probably better for ya! (And might even taste as good or better.) Vegetarian Steak with Mushrooms and Bamboo Shoots

 
Vegetarian Tamale Filling

2 c Sharp cheddar cheese

2 c Shredded swiss or white

Cheddar cheese 2/3 c Chopped black olives

2/3 c Chopped pine nuts

2 Onions, chopped

8 cl Garlic

2 tb Dried oregano

 
Veggie Burger

3 TB olive oil

3/4 c fresh corn kernels or frozen

: thawed 6 mushrooms finely chopped

2 scallions finely chopped

1/2 red bell pepper -- finely

: chopped 1 clove garlic --

 
Veggie Burgers

3 c cooked lentils

1 c plain bread crumbs

3 egg whites

1 c fresh spinach, cooked -- finely chopped

1/2 c carrots, cooked -- chopped

1/2 c green onion -- chopped

1 c

 
Veggie Oat Burgers

4 c Water

1/2 c Salt-reduced soy sauce or

-tamari 1/2 c Nutritional yeast

1 lg Onion diced

1/2 tb Garlic powder

1 tb Each Oregano and Basil,

-dried 1 ts Liquid smoke

 
Walnut and Mushroom Roast

1 sm Onion

1 c Mushrooms

1 tb Vegetable oil

1/4 c Walnuts

1/4 c Sunflower seeds

1/3 c Soymilk

1 c Whole wheat breadcrumbs

1/8 ts Sage

1/4 ts Sweet basil

Sea

 
Walnut Rosemary Quinoa

Ingredients
1tablespoonoil, sesame
 
Washed Lentils

1 c Lentils

2 1/2 c Water

Salt 2 ea Garlic cloves

1 ea Green chili, chopped

1 ts Black mustard seeds

3 tb Ghee

1 ts Cumin seeds

Chili powder Wash lentils thoroughly.

 
White Cloud Inn Baked Nut Loaf

1/2 c Chopped onion

1/2 c Diced celery

1 tb Oil

1 c Chopped nuts (walnuts and

Cashews), finely chopped 1 c Cottage cheese

1/2 ts Salt

1 c Bread crumbs

2 Eggs, lightly

 
Whole Wheat Burger Buns

2 pk Baking yeast

1/4 c Warm water

1 ts Molasses

2 c Soymilk

1/2 c Molasses

4 tb Dairy-free margarine, melted

3 c Unbleached flour

3 c Whole wheat flour

Add yeast

 
Whole Wheat Flatbread (Chapati)

2 1/4 c Durum flour

1/2 ts Sea salt

1 tb Canola oil

2/3 c -Very warm water

Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding

 
Wild Herb Tart

Tart pastry 3 oz Grated cheese*

2 oz Fresh leaf spinach

2 oz Greens **see note

1 lg Leek

4 Spring onions

4 tb (heaped) chopped parsley

5 Eggs (less 1 white)

1/2 pt

 
Yummy Bruschetta

5 Roma tomatoes, finely

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

1 ts Capers, rinsed

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

2 ts Balsamic vinegar

 
Zucchini Burgers

1 c zucchini -- shredded

1/2 c cheddar cheese -- diced

2 eggs -- beaten

1 sm onion -- chopped

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

1/3 c wheat germ

 
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