SC - OOP - MORE VEGAN FOOD

[Seton1355@aol.com]

Hi Anne-Marie,
I couldn't begin to guess what people would pay for, but I know that I am 
always very VERY happy with a good vegetarian offering. Try these recipes for 
starters & I'll see what else I have.
Phillipa Seton

CARROT AND CORRIANDER SOUP
4 large carrots, scrubbed and chopped
1 large potato, peeled and chopped
1 large white cooking onion, chopped
4 cups vegan soup stock (any brand you prefer)
1 clove garlic, minced
1 - 2 t. freshly grated, peeled ginger root (depending on your taste)
Freshly ground black pepper
1/2 T ground Tumeric powder
1/2 T ground Cumin powder

Place all ingredients in a large pot, bring to the boil and simmer gently
for about 30 minutes, or until the vegetables are tender.  Blend in blender,
hand food mill or a food processor until smooth and creamy.  Add more stock
if necessary to thin the soup.  Check for seasoning.  Garnish with fresh
corriander leaves or parsley.
Serves 4.

CARROT SALAD
4 C grated carrots          1/4 tsp salt
3 T lemon juice         2 tsp chopped mint
3 T oil             1 T chopped psrsley
½ tstp corriander           ½ tsp honey or sugar

Mix all ingredients together & chill.

MOROCCAN STEW
Some water or veggie broth          Spices:
1 large onions chopped              1 tsp gr cumin
4 cloves of garlic, mashed              1 tsp tumeric
1 diced sweet potato                ½ tsp cinnamon
1 diced zucchini                    1/4 tsp cayanne pepper
1 diced yellow squash               ½ tsp paprika
1 diced carrot
2 diced tomatoes
1 diced bell pepper                 cous cous
1 can garbanzo beans
1 C raisins

Saute onions,garlic & spices in water or veggie broth.
Add sweet potatoes, zucchini, summer squash and carrots.
Let stew.
Add raisins,
Let stew until potatoes are mushy.
Serve over cous cous

MARINATED TOMATO - BASIL SALAD

32 (1/2-inch-thick) slices red tomato (about 8 tomatoes or 4-1/4  pounds)
1 C  thinly sliced red onion, separated into rings  1/2 C chopped fresh basil
1/2 C rice vinegar                      1 tablespoon olive oil
1 tsp sugar                         1/2 tsp salt

Arrange tomato slices and onion in a 13 x 9-inch dish.
Combine basil and remaining ingredients, and stir well with a whisk. 
Pour over tomatoes and onion. 
Cover and chill at least 2 hours

PUMPKIN KIBBEH

2 C pumpkin         1 C fine bulghur (soak in boiling water)
½ tsp pepper        1 tsp coriander
1 tsp alspice           3/4 tsp cumin
1/4 tsp cayanne     1 medium onion chopped
4 cloves garlic     ½ C flour


Preheat oven to 375.
Place pumpkin, bulghur, all the spices, onion, garlic and flour in a food 
processor and   process until thourougly blended.
If the mixture seems toomoist add a bit more flour.
Grease an 8" square pan pour the mixture in and bake for 20 - 25 minutes, 
until the   surface looks dry.


CARIBBEAN VEGETARIAN CURRY 

3 ea Med Bananas, green tip, peel           1 ea Onion, halved, thinly sliced 
1 ea Apple, tart, peeled, cored,                1 1/2 t Lemon peel, grated 
1 t Coriander                       1/8 t Red pepper, ground 
1 cn Kidney beans, undrained,               3 c Hot cooked rice 
3 ea Green onions, thinly sliced                1/4 c Peanuts, chopped 
3 t Margarine, divided                  2 ea Lg Garlic, cloves, pressed 
1 1/2 t Curry powder                    1 t Ginger, ground 
1/8 t Tumeric                       1 cn Black-eyed peas, drained
1 1/3 c Raisins                         3 ea Hard-cooked eggs, halved, 
6 ea Radishes, thinly sliced                1/2 c Cilantro, chopped


Cut bananas in half crosswise, then lengthwise to make 12 pieces. 
Saute with 2 tsp margarine until lightly browned. Remove to plate. 
Add 1 tsp margarine to skillet. Saute onion, garlic, and apple until soft. 
Combine curry powder, lemon peel, ginger, coriander, tumeric and red pepper. 
Stir into onion mixture. 
Add black-eyed peas, undrained kidney beans and raisins. 
Cover; simmer 5 minutes. 
Remove from heat, stir in yogurt. 
Place egg halves on rice. 
Surround with sauteed bananas. 
Spoon curry over. 
Top with radishes, green onion, cilantro and peanuts.





VEGETABLE CURRY 
 
1  onion, chopped               1  green or red bell pepper, cut in strips 
1  apple, cored and chopped         1 carrot, sliced thin 
1 clove garlic, minced          1 tablespoon oil 
16 oz can garbanzos  rinsed & drained   1  tomato, seeded and chopped 
1/4 cup raisins                 1-1/2 teaspoons curry powder 
1/4 t salt & pepper             1/4 teaspoon fresh dill 

In a large skillet, cook onion, pepper, apple, carrot, and garlic in 
oil until tender. Add remaining ingredients and as much water as 
necessary to achieve the consistency of a stew. Cook ten minutes, 
until heated through.