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 * Chinese Noodle Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Salads Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Oriental sesame oil 3 Tbs. soy sauce 2 Tbs. balsamic vinegar 3/4 lb. Chinese noodles or thin spaghetti 4 scallions -- chopped 1 lb. broccoli -- cut into florets Combine first 3 ingredients in a bowl and set aside. Cook noodles in boiling salted water until al dente. Drain thoroughly. Stir in scallions and set aside. Place broccoli in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes or until broccoli is tender. Drain and toss with noodles and sauce. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Rasberry Delight Bars Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Crumb mixture---- 2 cups Nabisco Chocolate Wafer Crumbs 1/2 cup sugar 1 cup quick oats 1/2 tsp. baking soda 3/4 cup Land O Lakes unsalted butter -- melted ----Filling---- 1 jar hot fudge topping -- (11.75 oz) 3 tbsp Flour 8 oz cream cheese -- softened 1/4 cup sugar 1 egg 1 tsp. vanilla extract 1 cup chocolate respberry chips 1. Heat oven to 350 degrees. Line 9x13 " pan with aluminum foil coming at least 2 inches up sides of pan. In medium mixing bowl combine crumb ingredients and mix until well blended. Reserve 1 cup of crumb mixture for topping. Put remaining crumb mixture into prepared pan. Pat down crumbs. Bake in 350 degree oven for 10 minutes. 2. Put hot fudge topping into small bowl and blend in flour. Set aside. In a small mixing bowl combine cream cheese, 1/4 cup sugar, vanilla and egg. Beat at low speed until well mixed. 3. Remove crust from oven and let cool for 5 minutes. Spread prepared hot fudge topping mixture evenly ober baked crust. Spread cream cheese mixture over the hot fudge topping mixture. Evenly distribute chocolate raspberry chips over cheese mixture . Evenly distribute reserved crumb mixture over chips. Pat chips and crumbs gently into cheese mixture. Continue baking for 30 to 35 minutes or until filling is set. Cool completely. Cut into bars or cut shape with cutter. Makes 30 bars. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Couscous with Broccoli, Garlic and Pine Nuts Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Grains Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lbs. broccoli florets 2 tsp. olive oil 1/4 cup pine nuts or chopped walnuts 3 cloves garlic -- minced 2 cups vegetable stock or water 1 1/4 cups couscous Place broccoli in a steamer basket over boiling water. Cover pan and steam 5 minutes or until bright green and tender. Remove broccoli from pan and set aside. Heat oil in a heavy nonstick skillet over medium heat. Sauté pine nuts 2-3 minutes, until lightly browned. Add garlic and sauté another minute. Add stock and bring to a boil over high heat. Stir in couscous, cover pan and remove from heat. Let stand about 5 minutes, until liquid is absorbed. Fluff with a fork, add broccoli and season with salt and pepper to taste. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crispy Cauliflower with Olives, Capers and Parsley Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Kalamata or black olives -- finely chopped 2 tsp. capers -- drained and finely chopped 2 Tbs. red wine vinegar 1/4 cup plus 2 Tbs. olive oil 8 cups cauliflower florets 2 Tbs. flat leaf or regular parsley -- chopped Combine first 3 ingredients and 1/4 cup oil in a bowl. Heat remaining oil in a heavy nonstick skillet over medium high heat. Cook cauliflower 10 minutes, covered, stirring occasionally. Uncover skillet and sauté cauliflower another 5-10 minutes, until tender and browned. Transfer cauliflower to a bowl and toss with olive mixture and parsley. Season with salt and pepper to taste. - - - - - - - - - - - - - - - - - - NOTES : From the Net * Exported from MasterCook * Fiesta Salad Recipe By : Chef Gail Corey - Mums Gourmet Vegetarian Restaurant Serving Size : 1 Preparation Time :0:00 Categories : Main Dish Salads Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----Tofu-Chipotle Dressing---- 1 pkg silken tofu 3 tbs white wine vinegar 1/2 tsp salt 1/4 cup canola oil 1 tsp brown rice syrup 1 chipotle pepper ----Fiesta Salad---- Mixed greens (green leaf -- mesculan, frisee, baby spinach, etc) 2 ears white corn -- grilled and cut from cob 1 cup cooked black beans 4 small roma tomatoes -- diced 1/2 cup black olives -- sliced or whole pitted 3 green onions -- chopped 4 oz shredded soy cheddar cheese 2 corn tortillas -- cut into 1/4 inch strips and fried To prepare the dressing: 1. Proces in blender until smooth. If desired, soy milk can be added to thin the dressing. 2. Add more chipotle pepper to increase the " heat, " but keep in mind that a little goes a long way. To prepare the salad: 1. Process dressing, grill corn and fry tortilla strips ahead of time. 2. Toss salad mix with dressing and place into large serving bowl or individual plates. 3. Layer corn, beans, tomatoes, green onions and olives on top of the salad. 4. Garnish with cheese and tortilla strips. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Four-Bean Bake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tsp. olive oil 1/4 medium onion -- chopped 1/4 lb. canned baked beans 1/4 lb. canned pinto beans -- rinsed and drained 1/4 lb. canned cannellini beans -- rinsed and drained 1/4 lb. canned red kidney beans -- rinsed and drained 3 Tbs. barbecue sauce 3 Tbs. maple syrup 1 1/2 tsp. prepared mustard Preheat oven to 400°F. Heat oil in a Dutch oven or flameproof casserole over medium high heat. Add onion and sauté 4-5 minutes, or until softened. Stir in remaining ingredients and salt and pepper to taste. Bring to a boil. Transfer to oven and bake 20-30 minutes, uncovered, stirring occasionally, until bubbly. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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