Hot Food & Recipes

Servings: 6 Servings
Category: Vegetarian | Vegan | Main dish | Casseroles | Microwave
Ingredients

• 3 c Rice, brown; cooked
• 1 c TVP granules or flakes
• 7/8 c ;water, hot
• 1 tb Ketchup
• 1 tb Peanut oil
• 1 md Onion; chopped
• 1/2 c Almonds, roasted; sliced
• 2 tb Miso, light
• 1/2 ts Thyme
• 1 ts Marjoram
• 1/2 ts Salt

Directions
Set the cooked rice aside. Combine the TVP with the hot water and ketchup. Mix. Set aside. Saute the onion in the peanut oil. Mix rice, TVP, cooked onions and almonds in a 2 quart casserole. Mix the remaining ingredients together and stir in. For oven baking, cover casserole with foil and bake at 350 deg for 30 minutes. To microwave, cover tightly with plastic wrap and heat on high for 10 minutes. For a mushroom variation: instead of the almonds, add 1 cup sliced fresh shiitake mushrooms to the rice and other ingredients and bake as above. Per serving: 246 cal; 12 g prot; 32 g carb; 9 g fat The TVP Cookbook by Dorothy Bates/MM by DEEANNE Posted to MM-Recipes Digest by Pat Connors on Feb 25, 1998

Servings: 1 Servings
Category: Vegetarian | Eat-lf mail | Healthwise
Ingredients

• 1 c All-Bran?Cereal
• 1 c Sugar
• 1 c Candied fruit; mixed
• -fruitcake type
• 1 c Milk; (use skimmed for vlf)
• 1 c Self-rising flour

Directions
Mix All-bran, sugar, and fruit in a bowl, pour on milk, and let stand for 45 minutes. Add sifted flour and mix well. Grease a 2 lb loaf tin and line it with greaseproof paper. Fill with mixture and bake about 1 1/2 hour in centre of oven at 325 F, Mark 3. Recipe by: (Annabel Smyth) Posted to MC-Recipe Digest V1 #804 by Roberta Banghart on Sep 24, 1997

Servings: 6 Servings
Category: Vegetarian
Ingredients

• 1/2 c Onion; sliced
• 10 cl Garlic; sliced thin
• 2 c Carrots; sliced thin
• 1 c Water
• 3 tb Corn oil
• 1 ts Tumeric; ground
• 1 Fresh hot green peppers
• -halved, to 3 peppers
• 1 lb Cabbage; coarsely sliced
• 1 ts Queman; see note
• 1 tb Tomato paste
• 1 ts Salt; to taste
• 1 lb Potatoes; cut like french
• -fries

Directions
Aleecha is a mixed vegetable stew. Quemam contains an ingredient not found in the US. I’d substitute dry berebere. In dry pan over moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add 1/2c of the water and cook 5 mins longer. Add the oil and continue to simmer. Add the tumeric, chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add the quemam, tomato paste, salt and the potatoes. Cover the pan and cook for 5 mins. Add the remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce somewhat. Serve at room temperature with Injeera. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip

Servings: 4 Servings
Category: Vegetarian | Vegan | Soups
Ingredients

• 1 c Dried aduki beans
• 1/2 md Butternut squash
• 5 1/2 c ;water
• 1 c Onions; chopped
• 1 c Carrots; sliced
• 2 tb Balsamic vinegar
• 2 Bay leaves
• 1 ts Dried savory
• 1 Sprig fresh rosemary OR
• 1 ts Dried rosemary
• 2 tb Barley miso

Directions
Prepre beans according to package directions. Remove seeds from squash, remove peel and cut flesh into 1″ cubes. Place squash and remaining ingredients (except miso) in a largesoup kettle. Bring to a boil, reduceheat and simmer until vegetables are tender, about on hour. In a small bowl, mix miso and 1/4 cup broth until miso is dissolved. Stir miso mixture into soup. Do not boil soup after adding miso. Serve immediately. Per serving: 220 cal; 12 g prot; 331 mg sod; 43 g carb; 1 g fat; 0 mg chol; 43 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Vegetarian | Indian
Ingredients

• 1 c Rice
• 1/3 c Urad dal
• 1/3 c Chana dal
• 1/3 c Yellow split peas
• 1 ts Salt
• 1 ts Red chili powder
• 1 lg Onion (opt)
• 1 Carrot (opt)
• 1/4 c Coconut, grated (opt)

Directions
Mix rice, chana dal, urad dal, and yellow split peas in a large vessel. Soak in a lot of water for about 2 hours. Grind the soaked mixture with chili powder and salt coarsely, without adding much water. Ferment for about 3 – 4 hours, then refrigerate or freeze. In cold weather, the fermenting process might take longer, and it might be a good idea to ferment in an oven (the pilot light will keep the mixture warm). Add either onions (finely cut), carrot (grated) or coconut before preparing. Freezing Notes If freezing, only ferment for about an hour. The mixture will have to be left out for a while before being ready to use. Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Vegetarian | Rice | Brandnames | Gardenburge
Ingredients

• 1 Gardenburger?patty

Directions
* Serve as a burger, sandwich, pita, or wrap. * Top with grilled mushrooms, onions and bell peppers on sourdough. * Stuff in baked potato skins with low fat cheese, dijon mustard and fresh chives. * Serve open face on whole wheat sourdough with tomato and melted low fat cheese. * Dice and stir into scrambled egg-substitute or bake into a quiche. GARDENBURGER?Veggie MedleyTM * Serve with cucumber, lettuce, tomato and red onion on foccacia. * Grill and dice on salads and soups instead of croutons. * Add grilled eggplant and zucchini on an oat bun. * Dice with sprouts, water chestnuts and vegetables for a new twist on stir fry. * Grill and dice in whole wheat pita bread with feta cheese, olives and low fat yogurt dressing. GARDENBURGER?Zesty BeanTM * Serve with avocado slices, salsa, cilantro and butter lettuce in a wrap. * Grill and dice on tortilla chips with shredded low fat cheese and salsa for tasty GardenNachos. * Grill and dice in tacos, burritos, tostados and enchiladas. * Stir into chili or toss on a taco salad. * Serve with egg-substitute and salsa for low fat Huevos Rancheros. GARDENSAUSAGETM * Serve on a whole wheat English muffin or bagel with tomato and an egg substitute. * Try as a savory sandwich with lettuce, pickles and onions on sourdough. * Grill and dice into scrambled egg-substitute with veggies and low fat cheese. * Grill and dice on pizza, soups and salads. * Grill and slice into wedges and serve with hot mustard and whole grain crackers. Busted by kitPATh href= http://www.foodshow.com/ >visitor’s window >gardenburger exhibit. See also >http://www.gardenburger.com Recipe by: Gardenburger Home Page Exhibit Directory Posted to MC-Recipe Digest V1 #975 by KitPATh on Dec 30, 1997

Servings: 8 Servings
Category: Vegetarian | Vegan | Chili
Ingredients

• 6 Chilis ( or more)
• 3 c -cold water
• 1 pk TVP (12oz)
• 2 tb Olive oil
• 1 md Onion, finely chopped
• 1 cl Garlic; minced
• 1 tb Cumin
• 1/2 ts Red pepper
• 1 tb Paprika
• 12 c -water

Directions
Wash, stem and remove the seeds from the chilies. Put the chilies in 3 cups cold water and bring to a boil. After about 45 minutes to an hour, the skins should slop easily. Mash the pulp to a paste. If this seems too difficult, you can substitute chili powder at a ratio of 1 teaspoon of chili powder to 1 pod of chili. Read the instructions on the so or TVP package to see if the product was soaked before hand. If not, use some of the water to prepare this ingredient. Saute the onions in olive oil until translucent. Add the garlic and spices the 12 cups of water. Bring to a boil, then add the TVP nuggets. Reduce to a simmer, cook for 30 minutes to an hour. If this seems too runny, you can thicken with masa, the cornmeal flour used in tortillas. When made in bulk this chili can easily be frozen. total calories per serving: 163 fat:4g (22%) Source: Vegetarian Journal Jan/Feb 95 formatted 2/17/95 Posted to MM-Recipes Digest V4 #295 by “Robert Ellis” on Nov 5, 1997

Servings: 6 Servings
Category: Vegetarian | Indian
Ingredients

• 2 tb Oil
• 1 ts Mustard seeds
• 1 ts Urad dal
• 3 c Vegetarian
• Salt; to taste
• 1 pn Turmeric

Directions
Heat oil, mustard seeds, and urad dal. Roast for a few seconds. Add vegetables. Sprinkle salt and turmeric. Cook on high heat for a couple of minutes. Add coriander powder, chili powder, and cumin powder, (and ginger and garlic if you wish) cover and cook on low until done. For making the potatoes more crisp, add rice powder (arshi maav) and stir it in. Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 10 Servings
Category: Vegetarian | Tex-mex | Main dish.
Ingredients

• 10 lg (10″) tortillas or chapatis
• 1 c Dried pinto beans, soaked
• Overnight in 3 cups water
• 1 Bay leaf
• 3 Cloves garlic, minced
• 1/2 c TVP granules or flakes
• 1/2 c (less 1 T.) hot water
• 2 ts Chili powder
• 1 ts Cumin
• 1 ts Salt
• 1/2 ts Oregano
• 1 tb Olive oil
• 1 c Onion, chopped

Directions
Drain, rinse and cook the beans until tender (70-90 minutes) in 3 cups of water with the bay leaf and garlic. Drain the beans, but reserve the liquid in case it is needed later to thin the filling mixture. Combine the TVP, hot water, hot bean liquid, chili powder, cumin, salt and oregano. Saute the onion in the olive oil in a good sized skilled until softened. Add the seasoned TVP and cook a few minutes more. Stir in the cooked beans, then transfer mixture to a food processor or blender and mash to a fairly smooth textured filling, adding a little of the bean liquid if mixture is too thick. Taste and add a little hot sauce if desired. If done in a blender, you may need to do it in two batches, then mix the batches together. To assemble: heat a griddle or skillet until a few drops of water dance on the surface. Dry fry each tortilla on both sides until the surface of the tortilla begins to bubble and brown slightly. Keep them warm in a thick towel. When all are heated, place about 1/3 cup of filling down one side of a tortilla and roll up. You may wish to enclose or serve with side dishes of shredded lettuce, grated soy cheese, salsa sauce or sliced avocados. Serve immediately. To reheat: Burritos may be made ahead, kept wrapped, and baked before serving. Unwrap, place on cookie sheet, bursh tops lightly with oil if desired and bake at 350 degrees about 20 minutes. Nutritional Information per burrito: 164 calories, 9 g protein; 28 g. carbohydrates, 2 g fat Source: unknown Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998

Servings: 16 Servings
Category: Vegetarian | Brownies | Desserts
Ingredients

• 1 c Brown tepary beans; cooked
• 1/2 c Carob powder;
• 3/4 c Mild honey;
• 1/4 c Margarine; melted
• 1/2 c Flour, all-purpose;
• 1/2 c Walnuts, chopped;
• 1/2 c Raisins (optional)
• 2 Eggs; well beaten
• 1 1/2 ts Vanilla essence;
• 1/2 ts Salt;

Directions
Butter an 8 inch square pan. Line with waxed paper and butter the paper. Whirl the tepary beans in a food processor until smooth. In a large bowl, mix the processed beans with rest of the ingredients. Spread in prepared baking dish. Bake at 325 degrees F for 30 to 35 minutes. Cool, before removing from the pan. Peel off waxed paper and cut into squares. Makes 16 2 inch squares. NOTE: A rich, moist brownie, so terrific you’ll probably want to make a double batch. No one will guess their secret goodness is tepary beans. Carob powder is made from pods of the Carob tree, processed to resemble cocoa powder. However Carob contains more nutrients and is caffeine free. It is sold in Health Food Stores. Source: Boutique Bean Pot From The Cookie Lady’s Files Reformatted for MM:dianeE 6/23/93