Guest guest Posted April 8, 2000 Report Share Posted April 8, 2000 Just a few odds and ends. Crossposted to SDA-veg-recipes and Veg-Recipes -- Bonni Adamant Dilettante, so keep it simple, please. My Obligatory Homepage http://home.att.net/~bonnithoza " Every year, back comes Spring, with nasty little birds yapping their fool heads off and the ground all mucked up with plants. " --Dorothy Parker * Exported from MasterCook * Lemony Bulgur and Chickpea Pilaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Grains Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup bulgur -- medium grind 2 cups vegetable stock 1 tsp. ground cumin 1 Tbs. olive oil 1 small onion -- chopped 1 small green bell pepper -- chopped 3 cloves garlic -- minced 2 cups canned chickpeas -- rinsed and drained 1/3 cup fresh lemon juice 1 cup fresh parsley -- chopped Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour stock over bulgur. Stir once and let sit 10-15 minutes, until most of the liquid has been absorbed and bulgur is fluffy. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion, green pepper and half the garlic 3-5 minutes, stirring, until onion is translucent. Add remaining garlic and cumin. Sauté about 30 seconds. Stir in bulgur and chickpeas. Stir together a few minutes. Then add remaining ingredients. Combine well and season with salt and pepper to taste. Serve hot. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Beans Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbs. plus 2 tsp. maple syrup 1 1/2 Tbs. dark rum 1 1/2 tsp. ketchup 1 tsp. Dijon mustard 1/2 onion -- chopped 1 lb. canned baked beans Prepare broiler. Whisk first 4 ingredients together in a heavy saucepan. Add onion and beans and bring to a boil over high heat. Reduce heat to medium and simmer 10-12 minutes, until sauce is thickened. Transfer beans to a baking dish and broil 2 minutes about 5 inches from heat source. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mayan Vegetable Stew Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbs. vegetable oil 1 medium onion -- chopped 1 large clove garlic -- minced 1 1/4 cups butternut squash -- peeled, seeded and cut into 1/2 inch cubes 1 poblano pepper -- seeded and finely diced 1 red bell pepper -- seeded and diced 2 zucchini -- diced 1/2 tsp. ground cumin 1/8 tsp. cayenne -- or more to taste 1/2 tsp. orange zest -- grated 1 cup corn kernels 1 lb. canned black beans -- rinsed and drained 3 small tomatoes -- diced 1/2 cup fresh cilantro -- chopped Heat oil in a heavy nonstick skillet over medium high heat. Stir in onion, garlic and squash. Cook about 5 minutes, stirring frequently, until squash begins to soften. Reduce heat to medium. Stir in next 6 ingredients and salt to taste. Cook 4-5 minutes, stirring occasionally, until squash and peppers are tender. Stir in corn, beans and tomatoes and cook about 3 minutes, or until heated throughout. Add cilantro and additional salt to taste just before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millet Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Grains Main Dish Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups millet -- rinsed and drained 3 3/4 cups water 2 Tbs. Oriental sesame oil 1 1/2 cups carrots -- finely diced 1 cup celery -- finely diced 1 cup onion -- finely diced 1 clove garlic -- minced 1 1/2 tsp. dill weed 1 tsp. dried thyme 1 cup roasted sunflower seeds 3 Tbs. all purpose flour Combine millet and water in a heavy saucepan over medium heat. Cover pan and cook 30 minutes, or until millet is soft and water is absorbed. Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté carrots, celery, onion and garlic 4-5 minutes, until onions are softened. Stir in dill, thyme and salt to taste. Transfer to a mixing bowl. Stir in sunflower seeds, cooked millet and flour. Blend well. Press mixture into a lightly oiled and floured loaf pan and bake 45 minutes (if millet was still warm at time it was pressed into pan) to 1 hour. Cool in pan 10 minutes. Invert onto a platter and slice. This recipe serves 4 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 4. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Navy Bean Stew Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp. olive oil 1/4 cup onion -- chopped 1 clove garlic -- minced 1 lb. canned navy beans -- rinsed and drained 1/2 cup vegetable stock 1 Tbs. sage -- crumbled 2 Tbs. celery leaves -- chopped 2 tsp. lemon juice Heat oil in a heavy saucepan over medium heat. Sauté onion and garlic 3-4 minutes or until onion softens. Add beans, stock, sage, and celery leaves. Cover saucepan and simmer 25-30 minutes, stirring occasionally. Remove cover and simmer 5-10 minutes or until thickened. Stir in lemon juice and pepper to taste. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * One Cactus Quesadilla Recipe By : Xochimilco Mexican Restaurant Serving Size : 1 Preparation Time :0:00 Categories : Ethnic Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 oz. Sliced Cactus 2 oz. Sliced Onions 1/2 teaspoon Minced Garlic 1 Japanese Chili's (minced) -- (1 to 2) 1/2 teaspoon Chili Powder 1 dash Salt -- (1 to 2) 1 package Flour Tortillas 1. Heat pan and add either oil or melted butter. Then cook cactus in the pan. Add onions and cook 5 to 6 minutes. 2. After cactus is cooked set aside. 3. Heat Tortillas on separate grill or pan. 4. Then add cheese to tortilla. Cook until the cheese melts and the tortilla is crisp. Then add garlic, chilis and cilantro. Salt to taste. 5. Then add cactus mixture to the tortillas. Fold in half and serve! - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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