10k Food Recipes

12 oz Seitan; cut into “steaks”

4 tb Oil; for frying

3 c Spaghetti sauce

1 md Onion; chopped

-and sauteed in water – (optional) ———————————–BATTER———————————– 1 c Whole wheat flour

1/4 c Corn meal

1 1/2 c Water

1/4 ts Salt

———————————-TOPPING———————————- 10 1/2 oz Soft silken tofu

1 ts Maple syrup

2 ts Italian herbs

-(marjoram, sage, oregano, – basil, thyme, rosemary) 1/4 c Tahini

1 ts Miso

1 pn Nutmeg (optional)

For BATTER: Mix together flour, corn meal, water and salt to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter. Pan fry in oil on both sides until brown. Combine topping ingredients together in a blender and blend until smooth. Preheat oven to 350 degrees. Pour 1 cup sauce into a 9″ x 13″ baking dish, distributing evenly. Place batter fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes.

This is a fairly close approximation to what a parmigiana dish should be like. It is based on the mushroom stroganoff from the American Vegetarian Cookbook, and comes from Renee Wheeler. From: tara@starburst.umd.edu (Tara McDermott) @Newsgroups: rec.food.veg

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 of salt Combine all ingredients and mix thoroughly. Serve on whole wheat bread with tomato and lettuce. Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page 244

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

2 tb Vegetable oil

1 c Onion, chopped

1 c Celery, sliced

1 c Carrots, chopped

1 c Assorted vegetables

2 c Chickenless gravy, see

– recipe Set the pie shell aside. Combine the flour, yeast, salt, garlic powder & tofu in a paper bag, and shake. Saute the tofu mixture in the oil until lightly browned. Add the onion, celery & carrots & continue to saute until onions are soft, about 5 minutes. Add the other vegetables & cook until the vegetables are tender but crisp, about 5 minutes. Preheat the oven to 375F. Pour the gravy over the mixture in the skillet & stir. Pour into the pie shell. Roll out top dough & place on pie. Bake for 30 minutes or until crust is lightly browned. VARIATION: Pour vegetable mixture into an uncovered casserole dish & top with crushed cornflakes. Bake for 30 minutes. PETA & Ingrid Newkirk, “The Compassionate Cook”. Posted by Carolyn Doss

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 Walnut halves

Prepare pie crust & set aside. Pre heat oven to 375F. Wash & scrub potatoes. Place in a baking pan, brush skins with some olive oil & bake for 1 1/2 hours till very soft. Cool & then peel. Mash & add the rest of the ingredients. Blend till the mixture has a creamy consistency. Reduce oven to 350F. Spoon mixture into pie crust. Garnish with walnuts. Bake for 1 hour. Chill or cool to room temperature before serving. Variation. Add 1 to 2 cups cooked chick peas to the sweet potato before cooking the pie. Ensure they rae well mashed.

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

1/3 ts Baking powder, optional

Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water, till it does. Cover the batter & set aside for 10 to 15 minutes to let it settle. Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake like crust. For pakoras, choose a selection of your favourite vegetables: Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched & dried Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels. Serve immediately. Yamuna Devi, “The Art of Indian Vegetarian Cooking”

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

Boil potatoes in water til tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and matzo meal together in a large bowl. Form 10 croquettes. Heat oil in a large frying pan over med-high heat and fry croquettes for 8 minutes on each side. Serving size is 2 croquettes per person. Debra Wasserman, “Passover Seder Ideas” from “The Lowfat Jewish Vegetarian Cookbook–Healthy Traditions from Around the World”

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 tb Soy sauce

;Veg oil for frying Crumble the burgers into a mixing bowl and use your fingers to work in the breadcrumbs, salt and pepper. Set aside. Melt the butter in a frying pan and saute the onion until transparent. Mix the milk and egg together and add, with the parsley and soy sauce, to the dry mix. Stir well. Add the onion saute. Stir thoroughly and shape into 24 small balls. Fry until well browned all over. Good source of protein. From Linda McCartney’s Home Cooking Typed by Lisa Greenwood

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 masala

1 tb Coriander seeds

1/4 c Lemon juice

6 tb Water

1/2 c Frozen/fresh peas

Wash & dice the potatoes. Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes. Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary. Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated. Bruce Cost, “Ginger East to West”

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 ts Black pepper

2 1/2 c Water

2 c Potatoes, cubed

1 c Carrots, cubed

1/2 c Celeriac, cubed

3/4 c Celery, chopped

3/4 c Onions, coarsely chopped

3/4 c Mushrooms, halved

1/2 c Frozen peas

Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat. In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes. Serve. “The Big Carrot Vegetarian Cookbook”

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 basil leaves

1 tb -to

3 tb Yellow bean sauce

- (SEE NOTE) NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don’t burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings. Source: Keo’s Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva)