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 Post subject: Re: Vegetarian Recipes
PostPosted: Wed Jul 14, 2010 9:07 pm 
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This is good cold or room temperature, but with some rice and salsa and whatnot, it makes awesome burritos when it's hot. I make it at home often.

Black Bear Hummus
(from Lipsmackin' Vegetarian Backpackin' by Christine and Tim Conners)

At home:

1 7-ounce box Fantastic Foods Instant Black Beans
1/4 cup sesame seeds
1 tsp lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin

Combine and mix all dry ingredients. Into each of 4 ziplock quart freezer bags add 1/2 cup of mixture.

On the trail:

1/2 cup water per serving
Optional: 1 teaspoon vegetable oil per serving

To make 1 serving, bring 1/2cup of water to a boil early in the day and add to the bean mixture, along with 1 teaspoon of optional oil, if desired. Knead the mixture in the bag and stash away in your pack until lunch. When you stop later in the day, eat the hummus as is or add as a topping to your favorite crackers.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Thu Jul 15, 2010 10:04 pm 
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This recipe is from the Middle East, and first made its way to Europe as a result of the Crusades. It's a nice change from Gatorade.

Sekanjabin, also called Oxymel

4 cups sugar
2-1/2 cups water
1 cup wine vinegar
A handful of mint

In a saucepan on the stove, dissolve the sugar in the water. When it comes to a boil, add the vinegar. Simmer for thirty minutes. Add the mint, slightly bruised, and remove from heat. Let cool to room temperature and strain into a jar.

To drink, dilute one part syrup with five to ten parts cold water, depending on how strong you like it.

[Towanda's note: I like to make this with red wine vinegar. Some people prefer white. You can also experiment with other herbs; I recently read about someone using apple cider vinegar and ginger.]

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 Post subject: Re: Vegetarian Recipes
PostPosted: Thu Jul 15, 2010 11:19 pm 
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Sekanjabin is good, most people seem to like it in hot weather.
I've made this recipe with the unripe plums that drop early.
http://vodpod.com/watch/1454842-how-to- ... od=recipes
Green Plum Syrup -
500g Green (unripe) Plums (17.64 oz)
500g Rock Sugar (17.64 oz)
50ml Vinegar (0.21 u.s. cup)


Soak plums in water for 2 hours to remove bitterness, dry.
Sanitize airtight glass container, and layer plums, sugar, plums, sugar.
Pour in vinegar, cap, and shake.
Shake several times first day until rock sugar dissolves.
After 3 weeks, all the juice is extracted from the plums.
Mix 1/5 syrup to 4/5 water for a drink similar to sekanjabin.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Fri Jul 16, 2010 11:13 pm 
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I'll have to give your sekanjabin variation a try, Zombie Granny. It looks wonderful!

This recipe is very easy to prepare and it's delicious. You can have everything in the slow cooker in less than ten minutes.

Pierogies with Pepper-Shallot Sauce

1 28-oz can crushed tomatoes
1 shallot, thinly sliced (or more if you like)
1 C chopped green pepper
1 Tbsp olive oil
1½ Tbsp red wine vinegar
1½ tsp Italian seasoning
½ tsp black pepper
1 lb fresh or 1 box frozen pierogies

Put everything but the pierogies in the slow cooker. Stir, cover, and cook undisturbed on low for 7-9 hours or on high for 4-6 hours.

If using frozen pierogies, cook them on the stove in boiling water for five minutes, then serve immediately with the sauce.

If using fresh pierogies, bring them to room temperature and then add them to the sauce for an hour before serving.

This recipe is also very good with sliced portobellos instead of green peppers.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Mon Jul 19, 2010 8:37 pm 
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I just made this for dinner as an experiment. It came out pretty well.

Hot Pasta Salad with Garbanzos

1 lb whole-wheat rotini
1 15-oz can garbanzo beans (chick peas), drained and rinsed
3/4 C-ish sliced sun-dried tomatoes (dry packed)
2 C frozen broccoli florets
1/4 C plus 1 Tbsp olive oil
1/4 C red wine vinegar
1/2 tsp Dijon mustard
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp granulated garlic
1/2 tsp salt
1/2 tsp fresh ground black pepper (or to taste - I like a lot)
1/4 tsp sugar
Red pepper flakes to taste (optional)

Cook the pasta according to the directions on the package. Add the tomatoes to the water at the same time as the pasta.

Meanwhile, put the oil, vinegar, mustard, thyme, oregano, garlic, salt, black pepper, and sugar in a Mason jar with a lid. Shake vigorously for about a minute to mix and emulsify.

In the last three or four minutes of the pasta cooking time, add the broccoli and garbanzos. Bring back to a boil and boil for about a minute. or until the broccoli is done. Drain the pasta-bean-veg mixture in a colander. Pour the mixture into a big bowl and add the dressing (shake again if it has started to separate). Add red pepper flakes to suit your taste. Serve and eat.

I bet this will be very good cold, too.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Tue Jul 20, 2010 7:54 pm 
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Somebody mentioned eggplant in the chat thread...

Ratatouille

2 large onions, sliced thin
2 cloves garlic, mashed
1 medium eggplant peeled & cut into 1/2" cubes
6 medium zucchini thickly sliced
2 large green peppers cut into strips
4 large fresh tomatoes sliced or chopped
1-1/2 or 2 tsp salt
Pepper to taste
1/2 cup minced parsley
6 Tbsp olive oil
White button mushrooms, sliced (optional)

Layer vegetables into a 5-6 quart casserole, sprinkling each layer with salt, parsley, and pepper. Press down kind of firmly. Pour olive oil over everything once it's layered. Cover tightly. Cook on the stove over very low heat for 2-3 hours or bake at 350*F for 2-3 hours. Baste top vegetables several times with pan juices. If it's quite soupy, cook uncovered for the last hour(s). When done, mix gently with a fork before serving.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Wed Jul 21, 2010 8:45 pm 
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The word seitan (pronounced say-TAN, not Satan) means "is protein" in Japanese. Seitan is basically solid wheat gluten. Depending on how it's cooked, it can have a fairly meaty texture. The traditional way to make it is to start with a flour and water mix and knead and wash and knead and wash and knead and wash until all the starch is gone and you're left with a blob of solid gluten, which is then seasoned and simmered and can be used right away or refrigerated or frozen. Most people buy their seitan at the grocery store, but it tastes much better when it's homemade. Seitan is also sometimes called "wheat meat."

This recipe speeds things up a bit by starting with high-gluten flour.

Homemade Seitan
(recipe by Isa Chandra Moskowitz)

Equipment:
Large ceramic or glass bowl, Smaller bowl for liquid ingredients, Skillet (Cast Iron is best), Large soup pot with lid

Ingredients
1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes

1 cup very cold water or vegetable broth
1/2 cup soy sauce
1 tablespoon tomato paste
2 cloves garlic, pressed or grated on a microplane grater
1 teaspoon finely grated lemon zest


Simmering Broth
10 cups water or vegetable broth
1/2 cup soy sauce

Directions
In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.

In a separate bowl, mix together remaining ingredients: water or veg broth, soy sauce. tomato paste, garlic, lemon zest.

Pour the wet ingredients into the dry and combine with a firm spatula, knead dough for about 3 minutes until a spongy, elastic dough is formed. Let dough rest for a couple of minutes and prepare your broth, but don't start boiling it.

Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn't fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.

Now you've got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.

What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a sealable container covered in the simmering broth.

If your recipe calls for seitan cut your pieces up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy seitan.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Fri Jul 23, 2010 11:30 pm 
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Hummus
2 cans garbanzo beans (chick peas), drained and rinsed
2 cloves garlic
Juice of 1 lemon (2-3 tablespoons)
2-3 tablespoons tahini (sesame seed paste)
Sea salt to taste (start with 1/2 teaspoon)
Olive oil

Whirl the garlic in a food processor until it's pretty well minced. Add the beans, lemon juice, tahini, and salt and process until the beans are smooth. Transfer from the food processor to a platter or bowl and drizzle olive oil on top.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Sat Jul 24, 2010 12:09 am 
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Thanks for the above, Towanda :) . I hope dad likes it.


ETA: Can you make your own tahini in the blender too?

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 Post subject: Re: Vegetarian Recipes
PostPosted: Sat Jul 24, 2010 12:41 am 
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I've always bought tahini. Here's a recipe for it that looks pretty simple.

Here's the text of the recipe if you don't want to read the rest of the link:

Homemade Tahini

Ingredients

It is worth making tahini in bulk to reduce waste as the sticky paste is difficult to empty cleanly from your food processor. This is the proportion of oil to sesame seeds to use, increase the quantities to suit your needs

¼ cup vegetable oil to 1 cup sesame seeds

Method

Preheat your oven to 340°F (170° C).

Spread your sesame seeds on a roasting tray, and toast in the oven for 15 minutes, stirring regularly to toast evenly. Do not allow to brown as this impairs the flavor.

Remove the sesame seeds from the oven and allow to cool briefly.

Put the toasted sesame seeds in your food processor, with metal blades fitted, and add half the oil.

Process the mixture on a high setting for a minute, stopping to clean the sides of the food processor with a spatula from time to time.

Add the rest of the oil, and continue to process the seeds to a paste, again cleaning the sides regularly and ensuring that the paste still covers the blades. Ensure that all the mix is blended to a paste. This can be a somewhat messy process but stick with it. The results will be worth it!

When the mixture is evenly smooth, and further processing does not further refine the texture, transfer your tahini to a tight fitting glass jar using a flexible spatula, if you have one, to reduce waste.

Tahini may be kept in the refrigerator for many weeks in a well sealed jar.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Sat Jul 24, 2010 1:04 am 
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Towanda wrote:
This is good cold or room temperature, but with some rice and salsa and whatnot, it makes awesome burritos when it's hot. I make it at home often.

Black Bear Hummus
(from Lipsmackin' Vegetarian Backpackin' by Christine and Tim Conners)

At home:

1 7-ounce box Fantastic Foods Instant Black Beans
1/4 cup sesame seeds
1 tsp lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cumin

Combine and mix all dry ingredients. Into each of 4 ziplock quart freezer bags add 1/2 cup of mixture.

On the trail:

1/2 cup water per serving
Optional: 1 teaspoon vegetable oil per serving

To make 1 serving, bring 1/2cup of water to a boil early in the day and add to the bean mixture, along with 1 teaspoon of optional oil, if desired. Knead the mixture in the bag and stash away in your pack until lunch. When you stop later in the day, eat the hummus as is or add as a topping to your favorite crackers.


That sounds great and easy, I'll have to try it next time I'm out camping. Thanks! :)

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 Post subject: Re: Vegetarian Recipes
PostPosted: Sat Jul 24, 2010 11:03 am 
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Let me know how you like it, Big B!

Palak paneer is a northern Indian dish of spinach and cheese. My notes are in square brackets. Take a look at the linked blog for pictures of ingredients and the finished dish.

Palak Paneer
(from this blog)

Recipe:

One big bunch of spinach (fresh green ones)
Paneer ~10 to 15 cubes [if you cannot find paneer, use queso blanco or farmer's cheese, cut into about 1-inch cubes]
One medium sized ripe tomato
Green chillies 5 [5 serranos, chopped finely]
Half [an] onion~ chopped finely into small pieces
Half tsp of garlic-ginger-cilantro paste
One tsp of dhania-jeera (coriander-cumin) powder
Quarter cup cashews [raw]
Half tsp of salt

Preparation:

Spinach and Green Chillies - Wash the spinach, cut or tear them into big pieces. Heat a teaspoon of oil in a wide skillet. First add green chillies to hot oil, then spinach. Sauté until the leaves are wilted. Turn off the heat. Wait few minutes to cool. Add them to a blender and also a pinch of salt - blend to smooth paste. Adding green chillies to spinach puree is very important step; it gives punch to bland spinach.

Tomato- Boil tomato in hot water till the skin break down, remove the skin, mash the tomato to a pulp.

Cashews- Roast cashews lightly, make fine powder of them. [Cashews can be toasted in a dry skillet over medium heat. Remove from heat the instant they start to get brown and let them cool a bit; they will continue to toast in their own oil for a few minutes. Use a food processor or a clean coffee grinder or a freezer bag and a hammer to grind them.]

Paneer- Lightly sauté paneer cubes in one teaspoon of ghee [or oil] till they are golden brown. (This is optional, you can add paneer cubes just as they are.)

Now with the curry:

Add one teaspoon of ghee or oil to a wide skillet. When it is hot, fry the onions till translucent. Add ginger-garlic-cilantro paste and dhania-jeera powder, mix them and sauté for 2 to 3 minutes.

Now add pureed spinach, tomato and cashew powder along with a pinch of turmeric and salt to taste. Mix thoroughly and add water if needed. Do not dilute the curry too much. It should not spread like flooding river when served on a plate.

Cook it covered on low flame for about 5 to 10 minutes. Just before turning off the heat, add the paneer cubes. Mix them with the spinach (palak). Let simmer for 2 or 3 minutes and then turn off the heat.

Serve the curry hot with chapatis (rotis) or with rice. Also for novelty, you can make a Palak Panner Naanini (Split naan into two layers, apply generous potions of palak paneer in-between. Grill or Oven-broil for few minutes and serve with yogurt raita.) Anyway you prefer, palak paneer is truly a guilt free, satisfying, well balanced delicious dish.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Sun Jul 25, 2010 11:25 am 
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Baba Ganouj
(from The Moosewood Cookbook by Mollie Katzen) [My notes are in square brackets.]

2 medium-small eggplants
Juice from one good-sized lemon [2-3 Tbsp]
1/2 cup tahini
3 medium cloves garlic, crushed
1/2 cup finely chopped parsley
1/4 cup finely minced scallions (optional)
1 tsp salt (or more to taste)
lots of fresh black pepper
1 Tbsp olive oil

Preheat oven to 400*F

Cut off the stem-ends of the eggplants and prick the eggplants all over with a fork. Plce them on an oven rack directly [put some foil on the bottom of the oven to catch drips], and let them roast slowly until completely pooped (about 45 minutes). When they are sagging, wrinkled, crumpled, and totally soft, you'll know they're ready. Remove them gingerly from the oven, and wait until cool enough to handle. Scoop the insides out and mash well. Combine with all other ingredients except olive oil. Chill the ganouj completely and drizzle olive oil over the top just before serving,

Ganouj variations:

I. Follow the above instructions, adding

1 cup finely-minced onions, and
1 cup finely-minced mushrooms'

which have been sautéed well together in olive oil, with a little extra salt.

II. Follow the above instructions, adding

1 cup yogurt or sour cream
1/2 tsp ground cumin
Few dashes of cayenne
Mayonnaise to taste

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 Post subject: Re: Vegetarian Recipes
PostPosted: Sun Jul 25, 2010 1:48 pm 
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On Baba Ganouj: That Moosewood recipe is nice. I've replaced the eggplant with roasted (or sometimes grilled) acorn or butternut squash and it was very good.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Sun Jul 25, 2010 5:00 pm 
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Oooh! I'll have to try squash sometime. That sounds really good! I really like the Moosewood ganouj recipe. It's also one of the recipes from that cookbook that doesn't take half a day of constant attention to prepare. :)

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 Post subject: Re: Vegetarian Recipes
PostPosted: Mon Jul 26, 2010 8:46 pm 
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Orange Sky Granola
(from Lipsmackin' Vegetarian Backpackin' by Christine and Tim Conners) [My notes are in square brackets]

At Home:
1/4 cup canola oil
1 (18-ounce) jar Smucker's Orange Marmalade [I find that marmalade free of high fructose corn syrup tastes better in this. YMMV.]
1 (16-ounce) bag Bob's Red Mill 5-Grain Rolled Hot Cereal
16 ounces chopped hazelnuts
1 cup shredded sweetened coconut
1-1/2 cups dried cranberries

In a large pot, heat canola oil and marmalade until thin. Add cereal, nuts, and coconut. Stir until liquid has covered the mixture evenly. Spread in a nonstick jelly roll pan [or cookie sheet]. Bake at 225*F for two hours. Stir periodically. Allow granola to cool after baking. Add cranberries to mixture. Store in large ziplock bags for the trail.

On the Trail:
Optional: dairy or soy milk powder to taste

To make one serving, mix 1 cup of cereal with milk or soy powder and water, or eat straight out of the bag. Serve either hot or cold.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Tue Jul 27, 2010 8:29 pm 
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"Instant" Chana Masala
(not sure where this one came from)

1 15-oz can chickpeas, drained and rinsed
1 15-oz can diced tomatoes
1 medium onion, diced
2 tsp garam masala [curry powder will work if you have no garam masala]
1-2 tsp chili powder or paprika
Salt to taste
1 Tbsp vegetable oil

Heat the oil in a skillet over medium heat and sauté the onions until translucent. Add tomatoes and spices and mix well. Cover and simmer on low heat for 5-7 minutes. Add chickpeas, cover, and simmer 5 minutes more. Serve over rice.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Thu Aug 05, 2010 7:30 am 
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Towanda wrote:
Leeks stewed in wine with figs

1 C dry figs, coarsely chopped
2 C ripe tomatoes, chopped
6 fresh bay leaves
2 Tbsp virgin olive oil
1 Tbsp garlic, minced
1 lb leeks, cut into 1-inch pieces
1/2 C dry white wine
Salt & pepper to taste

Pour 1 C boiling water over the figs. Soak till soft, ~25 min. Pour
softened figs and water into small saucepan. Add tomatoes & bay leaves.
Cover & stew till tomatoes are falling apart, ~20 min. Remove from
heat and set aside.

Heat oil in a skillet or saute pan. Add garlic and leeks. Cover and
saute for 3 minutes, then uncover and add wine and tomato-fig mixture.
Continue cooking over medium heat till liquid is reduced to a thick
sauce, ~20 min. Season with salt and pepper and serve hot or at room
temperature.
(I like Calimyrna figs better than Black Missions in this dish, but YMMV)

This turns out very nice. I was afraid of over-cooking it, and the leeks were too al dente when I first served it - not that enjoyable. But it was excellent the next day. If served the next day (esp. at room temperature) it might be good to "brighten" it with a splash of lemon juice or hot sauce.
I think this would be an ideal recipe to file away for one of those big multi-dish family meals at holidays - the kind that tend to overwhelm kitchens & cooks. Having a couple side dishes that can be made in the relative calm of the day before has been a great asset for me.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Thu Aug 05, 2010 7:41 am 
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I'm gonna out myself, I've been a vegetable terrorist for 23 years. I'm going to print this thread out.
Thanks for posting it.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Thu Aug 05, 2010 8:00 pm 
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Glad you liked the figs and leeks, FanaticalModerate!

Mickeydown, I will keep on posting recipes, just probably not daily anymore. Have fun with the recipes that are here already!

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 Post subject: Re: Vegetarian Recipes
PostPosted: Fri Aug 06, 2010 8:36 pm 
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I found this recipe at the International Herald Tribune Web site today. I can't wait to try it. It looks delicious and doesn't heat up the kitchen too much.

Spinach and Yogurt Soup with Walnuts

12 ounces baby spinach, or 2 bunches spinach, stemmed and washed

2 to 4 garlic cloves (to taste)

1 tablespoons chopped fresh mint (optional)

Salt to taste

4 cups thickened low-fat yogurt

1/2 to 1 cup ice water, to taste

Freshly ground pepper

1 to 2 tablespoons fresh lemon juice, to taste

1/4 teaspoon Aleppo pepper (optional)

1/2 cup chopped walnuts

1. Wash the spinach and wilt in batches over high heat in a large frying pan. Transfer to a colander, rinse with cold water, then squeeze dry. Chop fine.

2. Place the garlic in a mortar and pestle with a generous pinch of salt, and mash to a paste.

3. Whisk together the yogurt, garlic, mint and salt and pepper to taste. Stir in the spinach, lemon juice, Aleppo pepper and walnuts. Thin out as desired with ice water. Chill for at least an hour.

Yield: Serves four.

Advance preparation: Wilted spinach will keep in a covered bowl in the refrigerator for about four days. You can make this several hours before serving. Add the lemon juice shortly before serving, and adjust seasonings.

Nutritional information per serving: 291 calories; 10 grams fat; 1 gram saturated fat; 7 milligrams cholesterol; 30 grams carbohydrates; 3 grams dietary fiber; 240 milligrams sodium (does not include salt added during cooking); 22 grams protein.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Fri Aug 27, 2010 7:31 am 
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Here's a recipe I received recently.
Can be made with fresh and canned goods very quickly, but is also suitable for making from a "deep storage" pantry of dried/dehydrated goods.


Mississippi Caviar:

Two cans Black-eyed peas
(or about 1/2 pound dried black-eyed peas, prepared per directions)
3/4 cup bulgur wheat (prepared per instructions)
or 1/2 cup dried whole grain wheat berries (or kamut, or spelt), cooked per directions, al dente.
Two different-colored bell peppers, chopped small
3 bunches green onions, chopped small
1 tbsp minced garlic
1 tbsp olive oil
1-2 tbsp dijon mustard
1 tsp bottled jalapeño in vinegar, minced
1/3 tsp Worcestershire sauce
NB: The recipe is no longer vegan if used, since Worcestershire sauce contains trace amounts of anchovies.
2 tbsp lemon juice
1 tsp dried thyme leaves
1 tsp sugar
Salt and black pepper and hot sauce to taste

Mix everything together, let chill in fridge. Serve.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Fri Aug 27, 2010 7:26 pm 
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FanaticalModerate wrote:
Here's a recipe I received recently.

Mississippi Caviar:

1/3 tsp Worcestershire sauce
NB: The recipe is no longer vegan if used, since Worcestershire sauce contains trace amounts of anchovies.

Worcestershire sauce is not vegetarian either, because of the anchovies in it. Annie's Naturals makes a very tasty vegan Worcestershire sauce.

That looks like a great recipe, FM. I will try it soon.

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 Post subject: Re: Vegetarian Recipes
PostPosted: Sun Dec 12, 2010 1:02 pm 
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Towanda wrote:
Worcestershire sauce is not vegetarian either, because of the anchovies in it. Annie's Naturals makes a very tasty vegan Worcestershire sauce.


Here is a vegan worcestershire sauce you can make at home

http://cookingwithrockstars.com/recipes/vegan-worcestershire-sauce
I've tried it and it turns out really nice.


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