Hot Food & Recipes

Servings: 6 Sandwiches
Category: Vegetarian | East indian
Ingredients

• 2 md Eggplants
• 2 tb Tahini
• 2 Garlic cloves, pressed
• Juice of 1 lemon
• 2 tb Chopped fresh parsley (opt)
• 1/2 ts Salt
• Black pepper to taste

Directions
Preheat oven to 300′F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip. Posted to MM-Recipes Digest V3 #305 Date: Wed, 6 Nov 1996 23:46:18 -0500 From: BobbieB1@aol.com

Servings: 4 Servings
Category: Vegetarian | Vegan | Salads | Inet
Ingredients

• 6 tb Orange juice, fresh
• Pinch cayenne pepper
• 6 tb Olive oil, extra virgin
• Salt and pepper to taste
• 2 c Lettuce, Romaine; julienned
• 2 Avocados; peeled, cut into
• –1-inch cubes
• 2 Oranges, navel; peeled and
• –sectioned
• 1 md Onion, red; thinly sliced

Directions
Make vinaigrette in a small bowl by combining orange juice and cayenne pepper. Gradually whisk in olive oil in a thin steady stream. Season to taste with salt and pepper. Toss Romaine with 2/3 of vinaigrette. Divide evenly among 4 salad plates. Arrange cubed avocado, oranges, and onion decoratively on top and drizzle with remaining vinaigrette. Serves 4. Per serving: 393 cal, 3.45 g pro, 35.8 g fat, 19.8 carb, 0 mg chol, 148 mg sodium From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Vegetarian | Indian
Ingredients

• 3 c Vegetarian, mixed
• 1/2 c Coconut (grated)
• 2 Green/Red Chillies
• 2 ts Kozhambhu powder
• 2 c Yogurt

Directions
Boil vegetables for about 5 minutes. Add yogurt and powder to vegetables. Bring to boil. Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 8 Servings
Category: Vegetarian | Vegan | Main dish
Ingredients

• 6 md Leeks with 4 inches of
• -greens left on
• 1 tb White vinegar
• 12 c Vegetable broth
• 4 tb Olive oil
• 8 lg Cilantro sprigs; washed,
• 6 -roots and stems bruised
• 9 Garlic cloves; peeled and
• -lightly bruised
• 3 Cinnamon sticks; each 3 “
• -long
• 2 ts Cumin
• 2 ts Curry powder
• 1/4 ts Saffron threads; crumbled
• 1 ts Coarse salt
• 6 md Carrots; peeled, halved]
• -lengthwise, and cut into
• -2″ lengths
• 3 Russet potatoes; peeled and
• -cut into quarters
• 1/2 lb Turnips, small, white;
• -peeled and quartered
• 3 sm Yellow onions; peeled and
• -halved
• 2 md Zucchinis;ends trimmed
• 3 lg Tomatoes, ripe; cored and
• -quartered
• 1 cn Garbanzo beans (16 oz);
• -rinsed and drained
• 1 c Pitted prunes; halved
• 1/2 c Golden raisins
• 3 tb Cilantro leaves; chopped
• 8 c Couscous; cooked

Directions
1. Trim roots off leeks. Cut a 2-inch “X”{ throught he white bulb and a 3-inch “X” through the green ends. Place leeks in a bowl and cover with water and 1 T vinegar.Soak for 30 minutes to remove any sand.Drain and rinse under running water. Reserve. 2. While the leeks are soaking, prepare athe seasoned broth. Place broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks, cumin,ciurry powder, saffron and salt in a very large, heavy pot. Bring to a boil, reduce heat and simmer for 30 minutes. 3. Place reserved leeks, carrots, potatoes, turnips and onions into the broth. Bring to a boil, reduce heat and simmer for 30 minutes. 4. Using a potato peeler, peel zucchini lengthwise at intervals to make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths. 5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently so that vegetables don’t break up. Cook for 30 minutes. 6. Just before serving, gently heat vegetables and broth through. Stir in 3 TBS of the chopped cilantro. Spoon cooked couscous into shallow bowls and top with vegetables and broth. Garnish with the remaining tablespoon of chopped cilantro. Serve hot. Per serving: 526 cal; 9 g fat; 0 chol Parade Magazine, Oct. 24, 1993/MM by DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 10 Servings
Category: Vegetarian | Vegan | Main dish | Soups
Ingredients

• 1 3/4 c Barley
• 10 c Vegetable broth
• 2 Onions; chopped in large
• -pieces
• 3 Potatoes, white; chunked
• 1 lg Sweet potato; chunked
• 1 lb Brussels sprouts
• 2 tb Tamari, low sodium
• 1 ts Parsley flakes
• 2 ts Oregano
• 1 ts Dill weed
• 3 Tomatoes; wedged

Directions
Place barley and water in large pot. Bring to a boil. Add remaining ingedients, except the tomatoes. Reduceheat, cover, and simmer about 50 minutes. Add the tomatoes. Cook an additional 10 minutes. Serve hot. Can be prepared in a slow cooker, but don’t add the tomatoes until just before serving. From the files of DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Vegetarian | Vegetables | French | Casseroles | Eggplant
Ingredients

• 1 md Eggplant
• 1/4 c Salad oil
• 3 lg Tomatoes; peeled
• 2 c Fresh bread cubes
• 2 tb Snipped parsley
• 1 cl Garlic
• 1 tb Salad oil
• 1/4 c Grated Parmesan cheese

Directions
Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. F. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. Posted to Bakery-Shoppe Digest V1 #233 by xanthia@idirect.com (Xanthia) on Sep 13, 1997

Servings: 4 Servings
Category: Vegetarian | Appetizers
Ingredients

• 2 md Aubergines
• 2 Cloves garlic crushed
• 15 ml 1 tbsp oil
• 30 ml 2 tbsp pomegranate juice or
• Orange juice.
• 25 ml Half tsp paprika.
• pn Chili seasoning.

Directions
Prick the aubergines with a fork and place on a baking tray. Bake in the oven at 180 c, 350 f, gas mark 4 for 30 minutes or until tender. When the aubergines are cooked, remove the skin while hot. Puree the flesh in a food processor with the garlic, oil, pomegranate juice, paprika and chili. Leave to cool, then serve with pitta bread. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Vegetarian | Main dish
Ingredients

• 1 sm Aubergine (eggplant)
• Penne or fusili
• 1/4 c Cashews — broken
• 8 oz Tomatoes — canned
• 4 sm Mushrooms
• Cream — light
• 1 ts Cumin
• 1 ts Garam masala
• 1/4 ts Cayenne or to taste
• 1 ts Coriander — ground
• 1/2 ts Turmeric
• Salt and pepper

Directions
Chop aubergine into 1 and 1/2 cm rings then into 8 or 4 depending on size of auburgine. Heat oil in a large frying pan. Chop mushrooms. Fry aubergine until just soft. Add mushrooms and cashews, continue to fry until mushroms just soften. Add spices, stir thoroughly. Chop tomatoes and add to mix. Add a bit of tomato puree. Stir well. Drain cooked pasta. Add cream to mix until it’s a reasonable consistency. Stir well. Add pasta, mix together until thoroughly coated. Serve with green salad. Recipe from Richard Alan Drew MM by DEEANNE Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 4 Servings
Category: Vegetarian | Side dishes | Vegetables
Ingredients

• 1/3 c Onion; chopped
• 2 cl Garlic; finely chopped
• 1 tb Corn oil
• 1 c Split green peas; soaked,
• -cooked, drained, mashed
• 1/2 ts Tumeric; ground
• 1/2 ts Salt
• 3 ts Hot green pepper; finely
• -chopped
• 1 c Water

Directions
Atar Allecha is a spiced green pea puree. Soak peas for one hour. Cook for 1/2 hour. Drain. Mash. Set aside. In dry pan over moderate low heat, stir fry the onion and garlic for 2 mins. Add oil and stir fry one minute more. Add the mashed peas, tumeric, salt, and chili. Mix well. Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree. Serve with warm Injeera. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ethiopia.zip

Servings: 4 Servings
Category: Vegetarian | Side dish | Inet
Ingredients

• 1 1/2 c Asparagus
• 1 md Red pepper
• 1 ts Freshly minced garlic
• 1 ts Balsamic vinegar
• -Salt
• -Pepper

Directions
Remove hard bottom stem of asparagus and slice rest of stalk into approximately 1-inch pieces. Blanch asparagus and put into-cold water to stop it from cooking further. Drain and set aside. Roast red pepper in 500 [degrees] oven for 20-30 minutes, turning occasionally. When skin has darkened and blistered, remove pepper from oven. Transfer to bowl and cover with aluminum foil. Let cool 30 minutes, then peel off skin and seed pepper. Slice into julienne strips and toss 1/2 cup roasted pepper with garlic and vinegar. Let marinate a few minutes, then toss peppers with asparagus. Add salt and pepper to taste and serve. Per serving (1/2 cup): Calories: 16 Cholesterol: 0 mg Total fat: 0.2 gm Saturated fat: trace Posted to Fatfree Digest, Jan. 6, 1994/MM by DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini