VEGETARIAN BURGER
1 cup soaked garbanzo beans (yields 2-1/2 cups)
3 cups water
1 medium onion, chopped
3 tablespoons soy milk powder
1 cup pecan meal
2 cups oats, (1 cup quick plus 1 cup rolled oats)
2 tablespoons nutritional yeast
2 tablespoons sage
2 teaspoons garlic powder
1/2 teaspoon salt, optional
3 tablespoons low-sodium soy sauce
1/4 cup canola oil
Whiz beans and water in blender and place in a large bowl. Add remaining ingredients (except oil) one by one and mix well. Heat 3 tablespoons of oil in a large skillet. Fill mixture in a 1/4 measuring cup and place in hot oil. Flatten to make patties. Cover and use medium heat to brown for 5-8 minutes on each side. Makes 32 medium patties.
VEGETABLE RICE PILAF
2 cups brown rice, long grain
4-1/2 cups water
1 tablespoon chicken-style seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup corn kernels
1 red bell pepper, diced
1 medium zucchini, diced
1 cup broccoli flowerets
3 tablespoons fresh cilantro
In a medium sauce pan, bring water to a boil. Stir in rice and seasoning; cook until tender. Add remaining ingredients one at a time, stirring with each addition. Cover. Cook about 10 minutes. Serves 4.
AVOCADO SALSA
1 medium ripe avocado, diced
2 cups canned tomatoes, drained and diced
2 tablespoons lime juice
2 tablespoons lemon juice
1 tablespoon maple syrup or liquid sweetener
2 tablespoons fresh cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons peppermint leaves, chopped
1 teaspoon salt (optional)
In a food processor, puree 1/2 cup tomatoes and 1/2 cup avocado. Pour into a medium bowl. Add remaining ingredients. Salt to taste. Makes 3 cups.
SAVORY RED BEANS
4 cups red kidney beans, cooked
1-1/2 cups water
1 tablespoon chicken-style seasoning
1 tablespoon olive oil
1 tablespoon cumin
2 teaspoon coriander
2 cloves garlic, minced
1 teaspoon onion powder
In a large skillet, sauté garlic in olive oil. Add beans and water and bring to boil. Stir in remaining ingredients and cook on simmer, stirring occasionally for 15 minutes. Cover and keep warm. This recipe goes well with the vegetable rice pilaf. If using canned beans 2 (15 ounce) cans are needed in place of cooking dry beans. Serves 4 to 6.
CHILLED LEMON CHEESECAKE
2 10.5-ounce packs of Mori-Nu silken tofu, extra firm
3 fresh lemons, juice only
2 tablespoons honey or fructose*
1 4-ounce package instant lemon pudding (Warning: Read ingredients carefully).
2 cups crushed plain or cinnamon graham crackers
1/2 cup melted soy margarine
1 tablespoon ground coriander**
In a food processor, place tofu, lemon juice, and honey or fructose* and mix well until smooth. Add lemon pudding mix and blend until mixture becomes smooth again.
In a 9-inch glass dish, place crushed graham crackers, coriander, and melted margarine. With fingers or fork, mash down crust to bottom and sides of the pie dish. Bake at 350(F for 10 minutes.*** Cool before filling. Fill pie crust with lemon tofu pudding mix and spread evenly with rubber spatula. Chill about 4 hours. To get a cheesecake texture, freeze for 3 hours, thaw slightly before cutting, and serve with favorite fruit topping. Serves: 6 to 8.
* Fructose used at gourmet dinner
** Use coriander only if using plain graham crackers.
***Non-bake pie crust method: Follow crust instructions but do not bake. Place tofu mixture in crust and chill for 4 hours.
WALNUT CHEESE
1 cup silken tofu
1/4 cup chopped walnuts
3/4 cup of olives
3 tablespoons chopped celery
1 teaspoon onion powder
1/2 teaspoon salt
7 tablespoons of soy mayonnaise
1 pinch of garlic powder
Mash tofu. Mix all ingredients. Refrigerate for a while.
HUMMUS
1 1/2 cup cooked chick peas
3 tablespoons tahini
3 tablespoons FRESH lemon juice
2-3 tablespoons vegetable oil
2 cloves garlic, minced
1/4 tsp ground cumin
salt to taste
Throw all the ingredients together and puree. Serve with pita bread or crackers or whatever suits you.
THANKSGIVING ROAST
3 cups cooked lentils
3 cups cooked millet
3 cups steamed brown rice
1 cup bread, crumbled
1/2 cup dry oatmeal or cornmeal
1/2 cup almonds or cashews, ground fine
1/4 cup sunflower seeds (optional), ground fine
1/4 cup oil
1 cup chopped onions or 3 tablespoons onion powder
1 tablespoon sage, heaping
1/2 teaspoon celery seed, ground
Salt to taste, garlic powder optional
Mix well, add bread crumbs or water to adjust stiffness. Place in oiled loaf pans (emphasis on the plural). Bake at 350 degrees F for 1 hour (or remove before burning). Serve with favorite gravy. After baking, cover with towel to keep loaves moist. [Recipe extracted from the wonderful vegetarian cookbook, Ten Talents.]
STUFFED EGGPLANT
2 medium eggplants
1 1/4 teaspoons salt
2 tablespoons chopped cashews
2 tablespoons olive oil
1 cup finely chopped onions
3 cloves garlic, minced
4 plum tomatoes, chopped
1/3 cup raisins
1 tablespoon drained capers
1/2 teaspoon pepper
3 tablespoons chopped fresh parsley
1/2 teaspoon of red wine vinegar
Cut the eggplants in half lengthwise and make lengthwise slits into the flesh of each half, cutting deeply but not through the skins. Sprinkle a teaspoon of salt on the eggplant halves, allowing the salt to fall into the slits. Then place the eggplant halves, cut sides down, on a colander. Set aside for at least thirty minutes to release any bitterness. In a medium frying pan over medium heat, toast the cashew pieces until golden brown. Then remove from the pan and set aside. Heat 1 tablespoon of olive oil in the same frying pan over medium heat. Sauté the onions and garlic until the onions are golden (about five minutes). Stir in the tomatoes, raisins, capers, pepper, and remaining salt. Cover and cook, stirring often until tomatoes soften (about 10-12 minutes). Preheat the oven to 350 degrees. Lightly oil a baking sheet. Add two tablespoons of parsley, the rest of oil, cashew nuts, and vinegar to mixture in frying pan and stir until well blended. Squeeze any moisture from the eggplants. Spread the mixture over the top of the eggplants and bake for 45 minutes. Sprinkle with the rest of the parsley and serve.
(This recipe was taken almost verbatim from The Compassionate Cook, by PETA and Ingrid Newkirk.)
GREEN TOMATO CURRY
This Indian-style curry is especially good when served with rice.
1 tablespoon olive oil (or vegetable oil)
1/2 medium onion, diced
1-1/2 teaspoons curry powder
1/2 teaspoon cumin powder
Pinch cayenne pepper
3 cups green tomatoes, coarsely chopped (One very firm red tomato adds nice color and flavor distinction.)
Salt (optional)
In a skillet, heat oil on medium high and saute onion until transparent. Add spices and mix well. Stir in the tomatoes and cook for 3 to 4 minutes, stirring regularly. Serve over steamed rice, couscous, or potatoes.
Makes about 4 cups.
(This recipe is taken nearly verbatim from the monthly publication Veggie Life.)
