Hot Food & Recipes

Servings: 5 Servings
Category: Vegetarian | Vegan | Main dish | Inet
Ingredients

• 1 1/2 c ;water
• 2 oz Apricots, dried; finely
• -chopped
• 1 ts Margarine, nondairy
• 1/3 ts Cardamom
• 1 c Couscous

Directions
Combine water, apricots, margarine and cardamom in 1 quart casserole dish. Cover. Microwave on high for 4 minutes, or until water reaches full boil. Add couscous. Cover. let stand 5 minutes or until liquid is absorbed. Serves 5 Per serving: 124 cal; 3 g prot; 1 g fat; 27 g carb; 14 mg sod Recipe submitted by Laura Benson <1benson@psi.wilmer.com@inet#> MM by DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Vegetarian | Vegan | Desserts
Ingredients

• 6 tb Agar flakes
• 4 c Apple juice
• 1 ts Vanilla extract
• 2 pt Strawberries; hulled
• 2 ts Cashew butter or tahini

Directions
Place agar in a saucepan with juice. Bring to a boil and cook, stirring frequently, over medium heat for 10 to 15 minutes. Add vanilla and cook for one minute. Cut all but 6 strawberries in half. Place cut strawberries in a shallow pan and pour hot mixture over them. Place pan in freezer until set, about 30 minutes. Cut jellied juice and strawberries into 2″ squares. Place 2 squares and cashew butter in a blender and process until smooth. Remove mixture to a bowl and blend remainng squares, 2 at a time until smooth. Whisk blended mixture to evenly distribute cashew butter throughout. Place into individual serving bowls. Slice remaining strawberries and evenly divide among bowls. Refrigerate until set, about one hour, or place in freezer for 15 to 20 minutes. Per serving: 134 cal, 1 g prot, 17 mg sod, 51 g carb, 1 g fat, 0 mg chol, 781 g calcium Vegetarian Gourmet, Summer 1993, posted by Dianne Smith/DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Vegetarian | Soups | Fruits
Ingredients

• 3 oz Tomato paste
• 4 c Water or light vegetable
• -stock
• 1/4 x Med. reg or green cabbage
• -thinly sliced
• 2 Carrots, julienned
• Clove Garlic, minced
• 3 x Beets, julienned
• 1 md Onion, thinly sliced
• 2 c Apple cider
• 1/4 c Tamari
• 1/4 c Sherry
• 2 tb Molasses or honey
• 1 tb Dried dill
• 2 ts Dried basil
• 1 tb Caraway seeds
• 1 tb Canola oil

Directions
Saute caraway seeds in canola oil. Then, combine all ingredients in a soup pot. Bring to a boil, then lower heat and simmer 2-3 hours, stirring occasionally. Puree one-third of the soup in food proceessor; return puree to the pot and mix thoroughly. Serve hot or cold with a dollop of Tofu Sour Cream. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Vegetarian | Sauce
Ingredients

• 2 tb Mild vegetable oil
• 1 c Coarsely chopped onion
• 1 -inch piece fresh ginger,
• -peeled
• 1 1/2 lb Red-ripe tomatoes, cored,
• -quartered
• 1/4 c Chopped cilantro
• 1/2 ts Cayenne pepper
• 1 ts Salt
• 1 1/4 ts Garam masala or curry
• -powder

Directions
Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Converted by MMCONV vers. 1.50 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Vegetarian | Main dish
Ingredients

• 1/4 c Vegetable oil
• 1 md Onion, chopped
• 1 Jalapeno pepper, finely
• Chopped; remove seeds
• 2 tb Chili powder
• 1 tb Masa Harina (or corn flour)
• 2 ts Paprika
• 1 ts Cumin powder
• 1 ts Oregano
• 1/8 ts Cayenne pepper
• 6 Dried apricots, chopped
• 2 Cloves garlic, minced
• 1 tb Brown sugar
• 1 ts Yellow salad mustard
• 15 oz Hunt’s tomato sauce w/bits
• 1 1/2 c Water
• 1 c Heartline Meatless Meat
• (Ground Beef style)
• 1/4 c Heartline Meatless Meat
• (Beef Fillet style)
• 1/2 c Beer
• 1 tb Tomato paste

Directions
Heat oil in large cast iron skillet. Add onions and jalapeno pepper and cook until the onion is transparent. Add chili powder, Masa Harina, paprika, cumin powder, oregano and cayenne pepper. Stir until seasonings are slightly toasted. Stir in apricots, garlic, brown sugar, mustard, tomato sauce, water, Heartline Meatless Meat, beer and tomato paste. Cook over medium heat for 15 to 20 minutes, stirring often. Then cover and simmer over medium-low heat for 30 minutes to help combine the flavors. Makes about 1 qt. Note: Heartline Meatless Meats can be found in some health food stores or ordered from: Lumen Food Corporation, 409 Scott St., Lake Charles, LA 70601. This chili was the winner in the 4th Annual Lone Star Vegetarian Chili Cookoff, held in Dallas in October. It was the first place winner and People’s Choice Award winner. It was entered by Ben and Shirley Johnson of the South Texas Vegetarian Society in West Columbia, Texas. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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

• 1 c Anasazi beans, dry; picked
• -over and rinsed
• Vegetable stock or water
• 1 md Onion; chopped
• 2 lg Garlic cloves; pressed or
• -minced
• 1/4 ts Coriander
• 1/2 ts Cumin
• 1 Jalapeno or other pepper;
• -finelychopped
• Salt to taste
• Green onions; minced, and/or
• -cilantro leaves for garnish

Directions
Cover the beans in water and soak overnight, allowing extra water for expansion. Drain, reserving soaking water. Measure soaking water and add stock or water to equal 6 cups. Pour into pot. Add remaining ingredients except salt and bring to a boil. Cover, reduce heat andcook at a low simmer for 1 1/2 to 2 hours, or until beans are tender. season with salt to taste and serve hot, garnished with green onion and/or cilantro. Makes 4 servings. Per serving: 183 cal; 10 g prot; .9 g fat; 32 g carb; 0 chol; 422 mg sod; 6 g fiber; vegan. Vegetarian Times, Nov 93/MM by DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Vegetarian | Vegan
Ingredients

• 1 c Amaranth; uncooked
• 1/8 ts Sea salt
• 1 tb Olive oil
• 1 c Leeks; sliced
• 1/2 c Mushrooms; sliced
• 1/2 c Green peppers; sliced
• 1 ts Soy sauce
• 1/2 c Whole wheat bread crumbs
• 1/2 c Scallions; sliced
• 1/2 c Pumpkin seeds; toasted

Directions
Rinse and drain amaranth. Dry roast amaranth in a hevy skillet over medium heat for 5 minutes. Bring 3 cups water and salt to a boil. Stir in amaranth and return to a boil. Lower heat and place a flame deflector or heat diffuser under the pot. Cover and simmer for 35 minutes or until all water is absorbed, stirring occasionally. Heat a skillet and brush generously with oil. Add leeks and saute for 5 minutes. Add mushrooms and peppers and saute for 10 minutes, stirring often. Sprinkle with soy sauce and one teaspoon water. Sprinkle bread crumbs over top of vegetables. Place amaranth on top of crumbs. Cover and heat through. Stir to combine all ingredients, place in a serving dish and garnish with scallions and pumpkin seeds. Per serving: 340 cal; 11 g prot; 237 mg sod; 51 g carb; 11 g fat; 0 mg chol; 93 mg calcium From DEEANNE’s recipe files From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 2 Servings
Category: Vegetarian | Vegan | Breakfast
Ingredients

• 1 c Amaranth cereal
• 1/4 c Whole wheat pastry flour
• 1 ts Baking powder
• Egg replacer for 1 egg
• 3/4 c Soy, rice, or nut milk

Directions
In a medium-sized bowl, mix together the cereal, flour, egg replacerand baking powder. Pour the milk over the mixture and beat with a spoon until the ingredients are well combined. If the batter is too thick, you may add a little more milk. Drop the batter by the 1/4 cup into a hot, oiled skillet and cook over medium-high until bubbles begin to appear on the tops of the pancakes. Turn them over and cook until done. From the files of DEEANNE From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

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

• 1 lg Red cabbage; thinly sliced
• 2 lg Heads cauliflower; cut into
• -florets
• 2 c Cooked seitan; chopped
• 2 c Unpeeled apples; sliced
• 2 c White beans; cooked
• 2 tb Caraway seeds
• 1/2 c Shallots; chopped
• 3 c Vegetable stock or dark beer
• 1 tb Pepper
• 1/4 ts Salt
• 1/2 c Whole wheat flour

Directions
Preheat oven to 450 deg. Combine all ingredietns, except flour, in a large roasting pan or casserole dish. Sprinkle top with flour. Place in oven and cook, uncovered, for 30 minutes. Reduce heat to 250 deg. Cover and cook for 20 hours, stirring occasionally. Serve hot. Per serving: 442 cal; 43 g prot; 132 mg sod; 64 g carb; 5 g fat; 0 mg chol; 116 mg calcium Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE Posted to MM-Recipes Digest by “John Weber” on Mar 21, 98

Servings: 4 Servings
Category: Vegetarian | Try it
Ingredients

• 1/2 c Almonds, blanched
• 1/4 c Soy milk
• 1 ts Nutritional yeast
• 1/4 ts Garlic powder
• 1/4 ts Seasoned salt
• 1/4 c Soy milk
• 1 1/4 c Oil, sunflower
• 3 tb Lemon juice
• 1/2 ts Cider vinegar

Directions
Water can be substituted for soy milk. Process almonds to fine powder in blender or food processor. Add soy milk, yeast, garlic powder, and salt. Blend well, then add remaining soy milk to form smooth cream. With blender running on low, remove insert in top and drizzle in oil in thin stream until mixture is thick. Keep blender running and add lemon juice and vinegar. Blend on low for 1 minute longer, to allow mixture to thicken to desired consistency. Refrigerate tightly sealed; this will keep 10-14 days in refrigerator. Yields 1-1/2 to 2 cups Note: Do not be discouraged if, on occasion, your Almonnaise does not thicken to your expectations. Homemade mayonnaise products are among the most sensitive to prepare, and sometimes they just don’t respond. This recipe has been made successfully by many people, but once in a while it fails even for me [the author of The American Vegetarian Cookbook]. For every failure, however, I’ve had hundreds of successes that make it worth the small risk. -from The American Vegetarian Cookbook Posted by J.PRINCE13 [Dale] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini