Roti

Unleavened whole-wheat Indian bread.

• 8 oz chapati flour, or 4 oz each of whole-wheat and white flour, plus additional flour for dusting
• water

Add enough water to the flour to make a soft dough (about 7 fl oz of water). Knead the dough for several minutes until smooth. Cover the dough with a damp cloth and set aside for half an hour to rest.
If the dough is runny, flour your hands and knead for a few more minutes. Form twelve equal balls and dust each with flour.

Flat surface cooking: Heat up a cast-iron griddle or frying pan over a low flame on a medium heat. Take one of the balls of dough, flatten it between the palms of the hands, and dust it with flour on both sides. Roll out to a 5 1/2" round, and slap the roti onto the heated surface. Cook for about a minute, or until soft bubbles begin to form, then turn over and cook for half a minute on the second side.
Flame: Use tongs to hold the roti in a second flame for 3 seconds on each side. The roti should puff up.

Electric Stove: Put the roti under a hot grill for a few seconds until it puffs up.

Serve hot.

Pesto bread

2/3 c warm water
2 T pesto
1 T soy milk powder
1 T sugar
1/2 t salt
2 c bread flour
1 1/4 t yeast

set breadmaker to white light or equivalent.

Yalandji Kibbeh

Syrian/Lebanese/Turkish

• 1 c bulgur, fine grade, soaked 1/2 hour in enough water to cover
• 1/4 c flour
• 3 T salt
• 1/4 t cinnamon
• 1 c thinly sliced green onions
• 1/4 c finely chopped mint
• 1/4 chopped parsley
• 9 c stock
• 1 c lentils
• Juice of 3 lemons
• 4 garlic cloves, crushed
• 1/2 c olive oil
• 1 lemon

In bowl, mix bulgur, flour, 1/2 tablespoon salt, cinnamon, green onions, mint and parsley. Add enough water to make thick dough. Rolls into 24 very firmly packed balls the size of large marbles. Set aside to dry. Put 9 cups stock in pot, add lentils and bring to boil 10 minutes. Reduce heat and simmer until lentils are tender, 20-25 minutes. Add bulgur balls and boil 5 minutes. Add lemon juice, garlic and oil. Simmer until balls are done, about 10 minutes. Garnish with thin lemon slices.

Ful Nabed

Egyptian

• 1 c chopped onions
• 2 garlic cloves, pressed
• 1/4 c olive oil
• 1 t ground cumin seeds
• 1 1/2 t paprika
• 1/4 t cayenne pepper
• 2 bay leaves
• 1 Large carrot, chopped
• 1 c Chopped fresh tomatoes
• 3 1/2 c Vegetable stock
• 2 c fava beans
• 1/4 cparsley
• 3 T lemon juice
• salt and freshly ground black pepper to taste
• fresh mint (optional)

In a large soup pot, saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste. Ful Nabed can be served with Pita Bread and garnished with fresh mint leaves.

Chick Pea Soup

Moroccan

• 2 T oil
• 2 Carrots, chopped finely
• 2 cloves garlic, minced
• 1/2 c finely chopped onion
• 15 oz can chick peas, drained
• 3 c vegetable stock
• 1/3 c tahini
• 2 T lemon juice
• 1 T chopped fresh parsley
• 3/4 t ground Cumin
• 1/2 t black pepper
• 1/2 t thyme leaves
• 1/4 t tumeric
• 1/8 t cayenne pepper

In saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Meanwhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients. Cover and cook for 5 minutes to heat through.

Poppy Seed Kolache

Croatian

• 3 c white wheat flour
• 1/2 c ground almonds
• 1 1/2 t baking powder
• 1/4 t salt
• 1/2 c sugar
• 1 c margarine
• 2 T egg replacer
• 1 T lemon juice
• 1 t lemon zest
• 2 T water

-----FILLING-----

• 1 c poppy seeds
• 1/2 c milk
• 1/4 c sugar
• 1/3 c chopped dates
• 1/3 c chopped nuts
• 1 t Cinnamon

Mix the first five ingredients and the lemon peel; cut in the butter until mixture is crumbly.
Combine the egg replacer, lemon juice and water to add to the flour mixture. Knead lightly into a ball; divide into 8 parts.
Roll out each part on a floured board until it is 1/4 inch thick, then cut into 4 inch square. Spoon about 1 teaspoon filling into the center of each square. Bring two ends together to form a cylinder. Pinch together to seal. Place on a greased baking sheet and brush with milk. Bake at 350 F for 15-20 minutes.
FILLING: Combine all ingredients in a saucepan; cook over low heat until thick, stirring often. Cool.
NOTE: Any cooked fruit or jam may be used instead of Poppy Seed Filling.

Austrian Bread

This white bread has a very delicate and distinct flavour.

• 2 1/2 t active dry yeast
• 1 1/3 c unbleached wheat flour
• 2/3 c rye flour
• 1/3 c wheat germ
• 2 T gluten flour
• 1 t salt
• 1/4 t ground allspice
• 1/4 t ground rosemary
• 1 T oil
• 3 T fruit preserves, jam, jelly, etc
• 1 c Water

mix well. use white bread setting on bread machine.

Sima

Finnish

• 10 qt Water
• 2 Lemons
• 2 1/2 c Brown sugar
• 2 1/2 c White sugar
• 1/3 c Dark corn syrup
• 1/4 ts Dry yeast
• Raisins
  

Shave the yellow peel from the lemons, cutting very thinly so that as little of the white underlayer as possible is attached. Set the yellow slices aside. Then peel the bitter white underlayer off and discard it. Slice the lemons into very thin slices. Place them into a container and cover them so they don't dry out. Boil the water in a large kettle.
Remove it from the heat and stir in the yellow lemon peel, the sugars, and the syrup. When the sugars have dissolved, cover the kettle and let the contents cool to room temperature (25'C or 75'F). Then add the lemon slices and the yeast.
Leave it to stand overnight. Place 4-5 raisins and a teaspoon of white sugar in the bottom of each of several clean bottles (wine or soda pop). Pour the sima into the bottles, straining it through a sieve to remove the lemon. Cap the bottle tightly. The sima will be ready to drink when the raisins rise to the top of the bottles, about 3-7 days depending on the temperature of the room where they are stored. Serve it well chilled.

Baba Ganouj

Lebanese (middle eastern)

• 1 eggplant
• 1/4 cup lemon juice
• 1/4 cup tahini
• 2 tablespoons sesame seeds
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 1/2 tablespoons olive oil

Preheat oven to 400F. Lightly grease a baking sheet.
Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

Stuffed Grape Leaves

• 2 T Olive oil
• 1 med. Onion -- finely chopped
• 5 cup Chopped mushrooms
• 1 T Dried parsley -- or to taste
• 1/4 t Black pepper -- or to taste
• 1/8 t Cayenne -- or to taste
• 1/4 t Turmeric -- or to taste
• 1 cup Cooked yellow split peas
• 2 cup Cooked white rice
• 16 oz Jar grape leaves
• 1 cup Water

In a skillet, heat oil and saut onion and mushrooms until soft. Add parsley and spices. Transfer to a bowl. Mix in peas and rice. Preheat oven to 350 . Line a 3-qt baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping Tbs of rice mixture ( depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to provent sticking and drying out). Bake for 25 minutes.

Kopan Masala

• 1/3 c Coriander seeds
• 1/4 c Cumin seeds
• 10 Black cardamom pods,peeled
• 15 Green cardamom pods,peeled
• 25 Cloves
• 2 Cinnamon sticks,broken up
• 1 ts Black peppercorns
• 1/4 ts Freshly ground nutmeg

Combine coriander, cumin, black and green cardamom, cloves, cinnamon, peppercorns and nutmeg and grind finely, but not to powder, with mortar and pestle, rolling pin, coffee grinder or food processor. Store in airtight jar. Makes about 1/2 cup.

Potato Soup

Tibetan

• 1/4 c margarine
• 1 tb Minced ginger root
• 1 tb Minced garlic
• 1 c Diced red onion
• 1/2 ts Turmeric
• 1/2 ts Chili powder
• 1/2 ts Kopan Masala
• 3 c Mashed potato
• 4 c Water
• 1 c Diced tofu
• 1 c Spinach leaves,chopped
• 1 1/2 ts White vinegar
• 1 tb Soy sauce2 ts Salt
• 1/2 ts Black pepper
• 2 tb Chopped green onion
• 2 tb Chopped cilantro
  

Melt margarine in large saucepan over medium heat. Add ginger, garlic and onion and stir-fry over medium to medium-high heat for 1/2 to 1 minute. Add turmeric, chili powder and masala. Stir-fry 1/2 minute longer. Add potato and mix. Cook and stir 3 minutes. Add water 1 cup at a time, stirring constantly with wire whisk to prevent lumps from forming. Stir until mixture is smooth. Add tofu and spinach. Mix well and bring to boil. Add vinegar, soy sauce, salt and pepper. Simmer 5 minutes. If soup is too thick, add water. Add green onions and cilantro and mix well. makes about 8 cups.

Carrot Salad

Indian

• 1 tb oil
• 1 tb Lime juice
• 1/2 ts Cumin; ground
• 1/2 ts Cinnamon
• 1/4 ts Salt
• 1/2 ts Garlic; minced
• 4 c Carrots; sliced & cooked

Whisk oil and lime juice together in large bowl. Whisk in cumin, cinnamon, salt and garlic. Sir in carrot. Serve warm

Iced Chocolate Coke

Brazillian

• 2 oz chocolate, unsweetened
• 1/4 cup Sugar
• 1 cup coffee, double-strength
• 2 1/2 cups vegan milk
• 1 1/2 c coca-cola, chilled
• 1 t vanilla
• vegan ice cream (optional)

1.In the top of a double-boiler over hot water, melt the chocolate. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the vegan milk and continue cooking until all chocolate is dissolved and the mixture is smooth, about 10 minutes. Add 1 t vanilla. Pour into a jar. Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses. For a dessert, add a scoop of vanilla ice cream.

Koushari

• 1 cup ads iswid (brown lentils)
• water
• salt
• 1 c Small macaroni noodles
• 1 c Short grain rice
• 2 tb Olive oil
• 1 c Tomato puree

Ta'leya

• 2 lg onions
• 1/4 c olive oil
• 1 garlic clove (or more), finely chopped
  

This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken.

Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to a boil, then simmer for 1 hour until tender but still intact. Drain and keep aside.
Clean same pot and add 4 cups water. Bring to a boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally. Drain and keep aside. Clean pot again and dry.

Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to a boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate.

Prepare the ta'leya (directions below), add tomato puree and bring to a boil.
Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot
TA'LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer.

Ambasha

Ethiopian

• 1 tablespoon Active dry yeast
• 1/4 cup Warm water
• 2 tablespoons Ground coriander
• 1 teaspoon Ground cardamom
• 1/2 teaspoon White pepper
• 1 teaspoon Ground fenugreek
• 2 teaspoons Salt
• 1/3 cup Vegetable oil
• 1 1/4 cups Lukewarm water
• 5 cups Unbleached flour

Topping

• 1 tablespoon Cayenne
• 2 tablespoons Oil
• 1/4 teaspoon Ground ginger
• 1 pinch Ground cloves
• 1/8 teaspoon Cinnamon

Dissolve yeast in warm water for 10 minutes. Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a stickier dough than usual)

Reserve a 1-inch piece of dough. With floured hands spread the dough out on an ungreased pizza pan. Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel. Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour.

Bake at 350F for an hour or until golden brown. Combine the topping ingredients in a small bowl. While still warm brush the bread with topping.

Moroccan Beet Salad

• 1 lb Beets
• 1 tb Sugar
• 1 lemon, juice of
• 1 tb Olive oil
• 1 lg Pinch of cinnamon
• 1 tb Chopped parsley
• Salt; to taste

Wash beets well, being careful not to break their skins. Cut off the tops, leaving a stalk of about 1 1/2". Boil in a 3 quart saucepan until tender, covered. Allow the water to cool, then slip off the skins, trim off the tops, and cut into bite-sized pieces.
Mix the remaining ingredients and pour over the beets. Let marinate for 1 hour before serving.

Cranberry Nut bread

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1½ t baking powder
• ½ t baking soda
• ¼ cup margarine
• 2 T Ener-G egg replacer
• 1 T orange zest
• 3/4 cup orange juice
• 1½ cups golden raisins
• 1½ cups chopped cranberries (fresh or dried)
• 1 cup shopped walnuts or pecans

Preheat oven to 350°F. Grease a 9 1/5 X 5 1/4-inch loaf pan. In a large bowl, sift together flour, sugar, baking powder and baking soda. Combine well. Mix in margarine until mixture resembles coarse crumbs. In a seperate bowl, stir together egg, orange rind and orange juice. Gradually stir in flour mixture. Stir just until flour is moistened. Gently fold in raisins, cranberries and nuts. Pour batter in to prepared pan. Bake for 60 to 75 minutes or until a pick inserted in center comes out clean. Transfer pan to wire rack; let stand 5 minutes. Invert bread onto wire rack. Turn right side up. Cool completely.

Carrot Cake

• 1 large grated carrot (150g)
• 1 cup brown sugar
• 1 cup water
• 1/4 cup oil
• 1/4 t salt
• 1 T baking powder
• 1 1/2 cup flour

Blend oil, water, carrots, salt an sugar in a blender until smooth. In a large bowl mix the whole flour and baking powder and stir with liquids. Pre heat oven to 375ºF (190ºC). Prepare a form pan with oil and flour. Pour into the pan and heat for 40 minutes.

Frosting

• 50g dark chocolate
• 1/2 cup milk
• 1 T cane sirup (or corn sirup)

In a pan, boil the milk, and blend litle chocolate pieces and the sirup. Mix it until you can see the bottom of the pan. Spread the icing over the top of the cake while the cake is still hot. Wait until it turns cold to eat it!

Fruit Leather

• 1 cup fruit such as peaches, pears, pineapple, cherries, plums, or strawberries
• 1 cup applesauce
• Vegetable oil or cooking spray

Peel the pears, peaches, and pineapple if using. Remove pits and seeds from all, and cut into chunks. Combine with the applesauce in an electric food processor or blender and puree until smooth. Spread the puree on a lightly oiled baking sheet and place in a preheated 400F (200C) oven. Immediately reduce the temperature to 200F (90C) and bake for 2 to 3 hours, until the puree is no longer sticky and can be peeled from the baking sheet. Cool and store in an airtight container or plastic bag.

Icelandic Snowflake Bread (Laufabraud)

• 4 c flour
• 1 t baking powder
• 1/2 c sugar
• 1 tb margarine
• 2 c non-dairy milk, heated to boiling
• oil
• powdered sugar (optional)

In a bowl, combine flour, baking powder and sugar. Mix in the margarine and hot milk until a stiff dough is formed. Turn out onto a lightly oiled surface and knead until smooth and cooled. Divide dough into four parts. Shape each into a ball. Divide each into 4 parts to make 16, then divide each of the resulting balls into 2 parts to total 32. Cover baking sheets with waxed paper and dust the waxed paper lightly with flour. On a lightly floured surface, roll out each part of dough to make a thin round about 8 inches in diameter. Place the rounds on the floured waxed paper. Chill 30 minutes. In a skillet, heat 2 inches of fat to 375 to 400F. Fold the dough rounds, one at the time, into quarters, and, with a sharp knife, make small cuts in the dough. Fry the bread rounds, until golden brown, about 1 minute on each side. Remove and drain on paper toweling. Store in an airtight container in a cool place or in the freezer until ready to serve.

Ajvar

Croatian/Serbian

• 2 lg Eggplants
• 6 lg Red or green sweet peppers
• 1 t Salt
• 1 t Pepper
• 1 T hot paprika (chili paprika)
• 1 Garlic clove, minced
• 1 Lemon, juice of
• 1/3 c olive oil
• 1 T fresh Parsley, minced

Bake eggplants and sweet peppers at 350F until tender when pierced with a fork. Peel skin from hot vegetables and chop. Season to taste with salt, pepper, and paprika and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb. Mix well. Pile into a glass dish and sprinkle with parsley. Bake at 300F for 10 minutes.

Chickpea Vindaloo

This Indian dish is spicy and very high in protein. Add one T tahini to make complete protein.

• 1 T olive oil
• 1 med onion, chopped
• 2 t minced fresh ginger
• 2 cloves garlic, minced
• 1 t ground cumin
• 1 t ground turmeric
• 1 cinnamon stick
• 2 green cardamom pods
• 1 bay leaf
• 1 t cayenne
• 2 c thinly sliced mushrooms
• 2 ripe tomatoes, peeled, chopped
• 3 T wine or cider vinegar -- (3 to 4)
• 2 c cooked chickpeas (1 can)
• 2 med potatoes, peeled & diced
• 1 T tomato paste
• 1/2 c soy yoghurt
• salt & freshly ground black pepper to taste
• 2 c vegetable stock (or water)
• fresh cilantro
• 1T tahini (optional)

Heat the oil in a large pan. Cook the onion over medium heat for 2 min. Stir in the ginger, garlic, cumin, turmeric, cinnamon stick, cardamom pods, bay leaf, and cayenne and cook for 2-3min longer, or until the onion is very soft. Increase the heat to high and stir in the mushrooms and tomatoes. Cook for 2-3min, or until most of the mushroom liquid has evaporated. Stir in the vinegar and bring to a boil. Stir in the chickpeas, the pots, 2c vegetable stock, the tomato paste, the yogurt, the tahini, the salt, and the pepper. Simmer the vinadloo for 10min, or until the pots and chickpeas are tender. Add stock as necessary to keep the stew moist. Just before serving, correct the seasoning, adding vinegar, salt, or cayenne. Vindaloo should be very highly seasoned. Serve over rice with dollops of yoghurt and sprigs of cilantro.

Apple-Chestnut muffins

Seeing chestnuts on the tree on my backyard gave me motivation to find a recipe with chestnuts. Chestnuts and apples are available about the same time, so go pick some wild apples and chestnuts!

• 2 t egg replacer
• 1/2 c milk
• 1/4 c oil
• 1 chestnuts (peeled and chopped fine)
• 1 med. apple
• 1 1/2 c flour
• 1/2 c sugar
• 1 t baking powder
• 1/2 t salt
  

Topping:

• 1/3 C chestnuts (chopped)
• 1/2 C brown sugar

Preheat oven to 400F. Mix egg replacer, stir in milk, oil, chopped chestnuts, and chopped apple. Beat in remaining ingredients. Make nutty topping by thoroughly mixing chopped chestnuts and brown sugar. Set aside. Fill muffin cups about 3/4 full. Sprinkle about 1/2 tsp of topping on each. Bake 20-25 minutes in greased muffin tins until a toothpick comes out clean. Remove immediately.

Cheesecake

• 1 crumb pie crust, for 8 inch springform pan,your favorite
• 6 ounces semisweet chocolate (6 squares)
• 1 1/2 lbs soy cream cheese
• 1/2 cup sugar
• 1 1/2 cups silken tofu
• 1/2 cup soy milk
• 1/3 cup double-strength coffee
• 1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Melt the chocolate in a double boiler.

Meanwhile, in a large mixing bowl, beat together the cream cheese and the sugar.

Add 1 cup of the tofu, beating thoroughly.

Blend 1/2 cup tofu and the soy milk.

Add to cheese, sugar and tofu mixture.

Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.

Mix ingredients thoroughly.

Pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly.

Cool in the oven with the door cracked open, then cool to room temperature.

Chill.

Guacamole

A mexican dip. Serve with corn chips or slices of tortilla.

• 2 ripened avocados, mashed well
• 1 roma tomato, diced (optional)
• 1 small onion, diced (optional)
• 1/4 cup red bell pepper, diced (optional)
• 3/4 cup canned chick peas, drained and mashed (optional)
• 1 squeezed lime (optional)
• 1/2 t chopped cilantro (optional)
• 1/2 t sea salt (optional)
• 1/4 t garlic powder (optional)
• 1/2 cup salsa

Mix all ingredients together

Tzatziki

This is a greek dip, very plain and flavorful at the same time.

• 3 c plain soy yoghurt
• 1 medium cucumber, grated and dehydrated by putting in strainer and pressing with paper towel
• 2 garlic cloves, very finely grated
• 1 T olive oil
• 1 t dried mint OR 1T fresh mint, grated

Blend until smooth.

Kidney Bean Molasses Stew

• 1/4 cup butter or margarine
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 tbsp paprika
• 2 tsp ground cumin
• 14 oz can of chopped tomatoes
• 15 oz can of kidney beans
• 2/3 cup vegetable stock or water
• 1 tbsp molasses sugar or molasses
• 12 oz tofu salt and pepper to season

Melt butter or margarine in a pot over stovetop, add onion and garlic, and sauté over medium heat until golden brown; about 5 minutes. Add carrots and celery, and cook for about 2 minutes, then add paprika and ground cumin Add tomatoes and beans. Pour in the stock or water and add the molasses. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes; stirring occasionally. Add tofu cubes, cover and cook for a further 20 minutes, stirring occasionally. Season with salt and pepper, and serve hot.

Garden Veggie Dill Soup

• 1 Tablespoon olive oil
• 1 small onion chopped
• 2 medium carrots, finely diced
• 2 medium celery stalks, diced into 1 inch chunks
• 1 small zucchini, diced into 1 inch chunks
• 2 tomatoes, finely chopped
• 1 cup peas
• 4 cups vegetable broth
• 2 cups water
• 1 handful of spinach leaves, torn(optional)
• 3/4 cup tiny bow tie pasta
• 1 Teaspoon Dill
• Salt and Pepper to taste

Heat oil in soup pot, and add onion, carrots, and celery
Place on medium heat and sauté until onion is golden
Add vegetable broth and water, and bring to a simmer
Add zucchini, tomatoes and peas
Cover and let simmer until vegetables start to get tender
Meanwhile, cook pasta in separate pot
Add dill and spinach(optional) to the soup, and simmer until spinach starts to wilt
Stir in cooked pasta, season with salt and pepper
Serve hot from the stove

Eggy-Nog

from COK

• 1 quart soymilk
• 6 ounces Mori-Nu silken tofu, extra firm
• 6 tablespoons maple syrup
• 1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice (optional)
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon cardamom
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves

In a blender, combine all of the ingredients and blend until creamy and smooth. Chill before serving.

Stuffing

from COK

• 1/4 cup vegetable oil
• 1/3 cup diced onion
• 1/2 cup chopped celery
• 4 cups soft bread cubes
• 1 cup chopped apple
• 1/3 cup raisins
• 1/4 cup cranberries
• 1 cup vegetable broth
• salt and pepper, to taste
• 1 teaspoon basil
• 1 teaspoon garlic powder
• 1 teaspoon oregano
  

Preheat the oven to 350oF.
In a large skillet, heat the oil and then sauté the onion and celery until tender, about 5 to 7 minutes.
Pour the sautéed vegetables into a casserole dish. Add the remaining ingredients, bread cubes through seasonings. Toss well, making sure all of the bread cubes are soaked in the vegetable broth. Bake for 45 minutes.

Sloppy Moes

from COK

• 1 large onion, diced
• 2 medium green peppers, diced
• 3 tablespoons olive oil
• 1 1/2 cups boiling water
• 2 1/2 cups tomato purée
• freshly ground pepper, to taste
• 1 tablespoon soy sauce
• 1 1/2 tablespoons mustard
• 1 tablespoon sugar
• 1 1/2 cups dry textured vegetable protein (TVP)
• 2 teaspoons chili powder
• vegan buns or bread

Sauté the onion and green peppers in the olive oil in a large skillet until soft and lightly browned, about 12 minutes. Add all the remaining ingredients except the bread and simmer over low heat for 20 minutes, stirring often.

Serve warm in burger buns or over bread.

Carrot muffins

from COK

• 1 cup whole-wheat flour
• 1 cup oat bran
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon all-spice
• 1/2 teaspoon cinnamon
• 2/3 cup grated carrots
• 1/3 cup maple syrup
• 1 cup water
• 1/4 cup canola oil

Preheat the oven to 375F.
In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well.
Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.

Chicken Nuggets

from COK

• 1 14-ounce package of extra-firm tofu
• 1/2 cup bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• salt, to taste
• 1/2 cup water

Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.

The next day, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture and cut into 1-inch cubes.
Preheat the oven to 350°F.

In a shallow bowl, add the bread crumbs and spices, mixing well. In a separate bowl, pour 1/2 cup of water.
Dip each piece of tofu first into the water, lightly shake off any excess water, and then coat with the seasoned bread crumbs.
Put the breaded tofu cubes on a lightly oiled baking pan and baked 25 to 30 minutes, until golden brown and crisp.
Serve with a dipping sauce such as sweet and sour or barbecue, or spicy mustard.

Eggplant Manicotti

from COK

• 1 large eggplant, cut lengthwise into 12 1/4-inch thick slices
• 1 medium onion, chopped
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash of nutmeg
• 2 tablespoons whole wheat flour
• 2 cups marinara sauce
  

Lightly oil a skillet and cook the first side of the eggplant slices until slightly browned. Turn and cook the second side until easily pierced with a fork. Set aside.

Heat 1/4 cup of water in a skillet and cook the onion over medium-high heat until the liquid has evaporated. Stir in 2 tablespoons of water to loosen any bits of onion stuck to the pan. Cook until the liquid evaporates again, then stir in 2 more tablespoons of water. When the liquid has evaporated, add the spinach and seasonings. Stir in the flour and cook 2 minutes. Set aside to cool.

Preheat the oven to 350°F.
Place a spoonful of the spinach mixture across the center of each eggplant slice. Then, beginning with the narrow end of the eggplant, roll around the filling. Arrange in a baking dish, seam-side down. Top with marinara sauce. Cover and bake for 20 minutes.

Pickled Radishes

from Mercy Davidson

• 12 small radishes (about 2 cups)
• 4 T sugar
• 2 T salt
• 2 bay leaves
• 2 cloves crushed garlic
• 1 T cider vinegar
• 1 tsp crushed red pepper

Cut tops off radishes and score the bottom with an Xabout ¼-inch deep. Place all ingredients in a nonreactive bowl, cover, and shake to coat radishes. Leave covered overnight or at least 5 hours. Makes a delicious accompaniment to Asian dishes.

Butternut Soup

• 1 butternut squash (approximately 3 lbs) cut in half & deseeded
• 2 T olive oil
• 1/2 cups vegan non-dairy milk
• 1/2 cup soy yoghurt
• 1 t curry powder
• 1 t cinnamin
• 1 t nutmeg

Preheat oven to 350.
In a pan, saute the garlic in olive oil. Coat a cookie sheet with olive oil and coat both sides of each half of squash with olive oll and place on cookie sheet and place in oven. Bake for aproximately 45 minutes, until the squash is soft.
Remove squash from the oven and allow to cool. When squash is cool enough to handle, scrape the cooked squash into a food processor or blender, add the spices and non-dairy milk and combine. Re-heat and serve with dollops of soy yoghurt.

Corn Chowder

• 2 potatoes
• 1/2 t salt
• 1/4 t cumin (optional)
• 1 clove garlic
• 1/4 t cayenne pepper, ground (optional)
• 3 cups defrosted frozen (or blanched, fresh) corn kernels
• 2 1/2 cups non-dairy milk
  

Microwave the potatoes and peel them. One you can put in the blender with 1/2 of the milk and blend until smooth and creamy.

Sautee garlic in 1 t olive oil.

Add the spices and garlic to the mix and keep mixing until very well mixed. Put this in the pan and turn on low heat. Add the other potato, diced into 1/2'' cubes.

Blend 1 1/2 cups of the corn with the rest of the milk and blend longer than the potato. Add the rest of the corn to the pot and turn up the heat. Add the corn cream and stir and continue heating until warm enough to serve.

Kenyan Samosas

• 1 1/2 cups flour
• 1 teaspoon salt
• 4 tablespoons vegetable shortening
• 6-7 tablespoons ice cold water
• 1/4 cup oil plus oil for deep frying
• 1/2 onion, minced
• 5 russet potatoes, cooked till tender and peeled
• 1 cup peas
• 1 cup cooked tender carrots
• 2 teaspoons minced ginger
• 2 teaspoons ground coriander

Dough

Mix flour and salt and rub in shortening, as if you were making pie dough. Pour 5-6 tablespoons cold water and mix until it becomes kneadable. If needed, add the rest of the water. Knead for about 10 minutes until silky smooth, let rest for 1/2 hour.
Filling

Heat oil and add onions, ginger and coriander. Sauté just until onions start to brown. Softly mash potatoes so that there are still some pieces. Sit in carrots, peas, and potatoes into onions and heat slightly.

Forming & Frying

Form circles with dough (6" diameter) and place filling into center. Moisten edges and seal in a crescent shape. Let dry uncovered for about 1/2 hour. Spray outer with olive oil. Bake, flipping halfway through, for 10 minutes or until done at 300F.

Chocolate-Chip Cake Muffin

• 1 1/2 cups flour
• 1/2 cup sugar
• 2 t baking powder
• 1 cup non-dairy milk
• 1/3 cup margarine (melted)
• 6 t vegan mayonnaise
• 1 cup non-dairy chocolate chips
• 1 teaspoon vanilla

Preheat oven to 375 degrees F.
Mix all the dry ingredients. Add in all non-dry ingredients. Mix.
Pour into a pie tin.
Cook for 25-30 minutes. Stick a fork in the center to see if it’s done. If not, put in for a few more minutes. Try again.
The result: One giant, soft, fluffy chocolate-chip-cookie taste with the texture of a muffin in disguise as a cake!

Vegan Bagels

• 1 cup warm water
• 3 cups unbleached white flour
• 1 1/2 T vegan sugar
• 1 1/2 t salt
• 1 1/2 t yeast
  

Place all ingredients in bread machine and set for normal white vegan bread. Let the machine knead once and then turn off the machine and set a timer for 20 minutes. When time is up remove dough and cut into eight equal peices. Roll each piece into a rope about 1 inch thick, wet ends and stick together.

Put all bagels on a greased cookie sheet, cover and let rest for 15 minutes in a warm place.

Fill a wok (or whatever you use) with about three inches of water. Place two tblsp of vegan sugar in this water and bring to a boil. After the bagels rise for the fifteen minutes add them to the boiling water for 1 minute turning them as they boil.

Drain and place on the greased cookie sheet again (sprinkle with toasted sesame seeds, salt, dried fruit, etc. if you like). Bake at 550 for 15 minutes or until desired browning occures.

Squash, Zucchini, and Tomato Casserole

• 1 Tbsp olive oil
• 2 tsp minced garlic
• 3 small onions, sliced
• 1 t salt
• 1/2 t freshly-ground pepper
• 1 T each fresh thyme, oregano and basil (or 1 tsp each, dried)
• 1 medium zucchini, washed, cut into thin slices (about 1/2 pound)
• 1 medium yellow squash, washed, cut into thin slices (about 1/2 pound)
• 6 fresh plum tomatoes, cut into medium slices

Preheat oven to 400F.

Saute onions and garlic in 1T oil over medium heat, until onions are tender
and browned. Place in oven-proof dish and season with half the salt, pepper
and herbs.

Arrange zucchini on top of onions, then place a layer of yellow squash next
with a layer of tomatoes. Sprinkle with rest of herbs, salt, and pepper.

Bake, covered, for 25-30 minutes at 400 F.

Chocolate pudding

• 1 1/2 cups soy or rice milk
• 3 tablespoons cornstarch
• 1/4 cup cocoa powder
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

In a medium saucepan, combine all the ingredients except the vanilla extract. Whisk rapidly. Cook over medium heat, stirring constantly until the pudding is thickened.

Stir in the vanilla and pour into individual serving dishes. Chill and serve.

Mint Chocolate Cake

For the cake

• 2 1/4 cups flour
• 4 1/2 tablespoons cocoa powder
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 1 1/2 teaspoons baking soda
• 1 1/2 tablespoons white vinegar
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups cold water

Preheat the oven to 350F.

Lightly oil a 9x13-inch nonstick baking pan.

Combine and mix the dry ingredients until blended well. Add the wet ingredients and stir quickly. Once smooth, pour the batter into the pan and bake for 25 to 30 minutes. (Note: As each oven is different, after 20 minutes, check the cake by inserting a fork or knife into it. If the utensil comes out clean, it's done!)

Let the cake cool completely before frosting with icing (recipe below).

For the icing

• 1 12-ounce bag dairy-free chocolate chips
• 1/4 cup soy or rice milk
• 1 tablespoon peppermint extract

Melt the chips in a saucepan over very low heat. Add the vegan milk and peppermint extract. Stir continuously, adding more vegan milk or mint extract, until reaching the desired consistency and taste.

Let icing cool completely before frosting the cake.

Chocolate Chip Cookies

• 1 cup of softened soy margarine
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/4 cup soy milk
• 1 teaspoon vanilla
• 2 1/4 cups white unbleached wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 12 ounces dairy-free chocolate chips

Preheat the oven to 350F.

In a large bowl, mix the margarine, sugar, and brown sugar until it's light
and fluffy. Slowly stir in the soy milk then add the vanilla to make a
creamy mixture.

In a separate bowl, combine the flour, salt, and baking soda. Add this dry
mixture to the creamy mixture and stir well. Then fold in the chocolate
chips.

Drop small spoonfuls onto non-stick cookie sheets and bake for 8 to 10
minutes.

Vegan French Toast

• 1 1/2 cups vanilla vegan soymilk
• 4-5 tablespoon flour
• 3 teaspoon vegan sugar
• dash of cinnamon
• vegan bread slices (your choice)
• vegan powdered sugar to taste

Mix flour, milk, vegan sugar and cinnamon to form a batter. Dip bread and fry in lightly greased pan until golden brown. Sprinkle with vegan powdered sugar.

Rava Sheera

• 2 cups semolina (or cream of wheat)
• 2 cups soy milk
• 10 T sugar
• 3 T margarine
• 3 cups water
• 1 t cardamom powder
• chopped nuts (like cashewnuts and almonds) and raisins (optional)
  

Mix the soy milk, sugar and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute(s) stirring periodically. Keep aside

Heat margarine in a pan on medium level until hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted.

Now add the soy milk mixture. Stir well. Keep on low heat for about 3 minutes, stirring periodically (after every minute), till the mixture is dry.
Sprinkle cardamom powder, chopped nuts and raisins.

Mango Lassi

• 1/4 cup mango, chopped, peeled, and seeded
• 1/2 cup vanilla soy milk
• 1/4 cup vanilla soy ice cream
• 1/2 T cardamom

Add soy ice cream, soy milk, and mango to the blender and blend them for about 1 minute. Add cardamom and blend again for a few seconds. Refrigerate the milk shake and serve with or without ice.

Mango Chutney

• 1 cup raw mango pieces
• 2 cups grated coconut
• 1 T fresh ginger, chopped
• 2 spring onions, chopped
• 4 t green chillies, chopped
• salt to taste
• 4 t curry powder
• 1/2 t sugar
• mustard
• red chilies

Put mango pieces in a blender. Add coconut and other ingredients. Springle little drops of water and grind. Fry little mustard seeds and pieces of red chillies according to taste.

Spinach and Apple Salad with Lime dressing

• 20 oz. fresh spinach
• 4 T vegetable oil
• 2 T lime juice
• 3 red eating apples, chilled, cored, quartered, and chopped
• salt and black pepper

Chop spinach.

Whisk oil and lime juice together.

Mix spinach and apple, add dresssing, salt, and pepper and toss well.

Tropical Fruit Salad

Dressing:

• 1/3 cup chopped almonds, toasted
• 1/3 cup orange juice
• 1/3 cup vegetable oil
• 3 T packed brown sugar
• 2 T light rum (optional)
• 1/4 t salt
• 1/4 t paprika

Salad:

• 3 bananas, peeled and sliced
• 2 avocados, peeled, pitted. and sliced
• 1 mango, seeded, peeled and sliced
• 2 kiwi, peeled and sliced
• 1 papaya, peeled, seeded, and sliced
• 1/4 cup shredded coconut, toasted

Mix dressing, mix fruit. Pour dressing over fruit. Sprinkle coconut over entire salad.

Poppy Seed Fruit Salad

Dressing:

• 1/4 cup sugar
• 1/4 cup frozen thawed limeade concentrate
• 2 t poppyseeds
• 2 T water

Salad:

• 1 cup strawberries, sliced
• 1 cup cubed pineapple
• 1 cup fresh blueberries
• 1 cup cubed watermelon
• 1/4 cup slivered almonds (optional)

Mix dressing and carefully mix in in fruit.

Zucchini Fritters

Thank you, kkiinnkkyy.

• 4 medium zucchini, grated coarsley
• 1 large potato, grated coarsley
• 1/3 cup plain flour
• 1 tablespoon sesame oil
• 2 tablespoons sesame seeds
• vegetable oil for shallow frying

1. Squeeze as much liquid as possible from combined zucchini and potato; pat dry with absorbent paper.

2. Combine vegetable mixture, flour, sesame oil and seeds in large bowl, mixing in flour really well.

3. Shape 1/4-cup measures (meh.. palm-sized) of mixture into patties.

4. Shallow fry in hot oil, pressing each with an egg slide to flatten well (I KNEW there was a use for egg slides!). Cook until golden and crisp on both sides.

5. Drain on absorbent paper (I don't do that). Servce immediately with sea salt and freshly ground black pepper, if desired.

makes 12

Vegan Cookie Dough

• non-white flour (spelt or whole wheat are good. white flour is supposed to give you an upset stomach when it's raw)
• canola oil
• sugar
• vanilla extract
• soy milk or water

Once you get that to the consistency you want, add any or all of the
following:

• coconut shreds
• cocoa
• chocolate chips
• banana
• apple
• raisins (or any other dried fruit bits... cranberries, cherries...)
• walnuts
• oatmeal
• peanut butter
• flavor syrups