SC - OOP - VEGAN RECIPES FOR ANNE-MARIE
Seton1355 at aol.com
Seton1355 at aol.com
Fri May 5 10:48:45 PDT 2000
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.
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