RE: Plans for the Weekend RECIPE included

[Guest guest]

This is a busy weekend for us. Yesterday we went to our usual Saturday

after-yoga vegetarian potluck. I brought hamentashen - filled cookies

for Purim (OT - not slimming, but I did contrive a 100% vegan recipe and

anyone who would like a copy can e-mail me privately).

 

A friend had a huge amount of left over vegan mushroom barley soup (no I

don't have the recipe, but I know my friend kind of tosses in the

kitchen sink. It tasted like mushroom barley soup, but there were

surprises, like pieces of gluten and even some bamboo shoots.) I took

some of his leftovers and also made lentil patties for the EarthSave

Miami potluck last night. (Recipe for the lentil patties below.)

 

Today we are going to a vegetarian meetup (www.meetup.com) for a late

lunch/early dinner at a local vegetarian Chinese restaurant where they

have meat analogues (replacements) made out of soy and/or gluten. After

that we are visiting a friend who invited us for Easter dinner. We will

arrive after the turkey has been removed (thank goodness) and partake of

the dessert.

 

Recipe:

 

LENTIL CROQUETTES

Modified from a recipe in Cresent Dragonwagon's book Passionate

Vegetarian repeated at

Epicurious.com..

 

CROQUETTE BATTER

1 1/4 cups lentils

3 3/4 cups water, preferably spring or filtered

2 bay leaves

1/2 cup uncooked oatmeal

3 cloves garlic, peeled and quartered

2 flax eggs*

2 tablespoons cornstarch

1 teaspoon dried basil

1/4 teaspoon Tabasco or similar hot sauce

Salt and freshly ground black pepper to taste

FOR SHAPING AND BAKING

1 cup crisp, fine breadcrumbs

1/2 cup crushed Nutri-Grain or other no-sugar-added corn- or wheat

flakes

1/4 cup unbleached all-purpose flour

1 tablespoon nutritional yeast (see tip, below)

1 teaspoon paprika

1/2 teaspoon dried leaf sage, crumbled

Salt and plenty of freshly ground black pepper

1/2 teaspoon dried thyme

1 1/2 teaspoons olive oil

2 flax eggs*

Cooking spray or olive oil spray

 

1. Combine the lentils, water, and bay leaves in a medium pot. Bring to

a boil, turn down to a simmer, and cook, half-covered, until tender, 35

to 45 minutes. Cool, then drain off any excess liquid and set aside.

2. When ready to complete the croquette batter, combine the lentils with

all the other batter ingredients in a food processor. Buzz until the

garlic is pureed and a soft, somewhat goopy paste is formed. Let the

batter rest, covered and refrigerated, for at least 4 hours, or up to 2

days.

3. When ready to bake the croquettes, preheat the oven to 400°F. Set up

a breading station: Combine the breadcrumbs and cornflake crumbs in a

bowl. In a second bowl, make a seasoned flour by combining the flour,

nutritional yeast, paprika, sage, salt and black pepper, thyme, and

olive oil and tossing together well. In a third bowl, beat the flax egg

with a tablespoon or more of water. Place the bowl of croquette mixture

next to all this, along with a nonstick baking sheet or one that has

been sprayed with cooking spray.

4. Using 2 large spoons, form a slightly flattened fat oval 3 to 4

inches long and 1/2 inch thick. Drop it into the seasoned flour.

Sprinkle the top of the oval of batter with more flour and lift it out

of the flour with your fingers. Dip the batter oval into the egg, which

will coat it, though it will resist in spots. Drop the flax egg-coated

ball into the crumbs, and, with your fingers, roll it around. When

coated with this second jacket of crumbs, place on the baking sheet.

Repeat with the rest of the batter.

5. Spray the crumbed croquettes very lightly with olive oil (if you have

some in a spray bottle) or cooking spray. Bake for 15 to 20 minutes,

turn very gently using a thin-bladed spatula, and bake for another 10 to

12 minutes. The crumb coating should be crisping up nicely; if it's not,

run the croquettes under the broiler for a few moments.

6. Serve hot, as soon as possible, with a sauce such as

Mushroom-Miso-Mustard Gravy. Leftovers can be served in buns, with all

the fixings.

Makes about 20 small croquettes, serves 4 or 5.

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

from Maida. Please sign my petition:

http://www.thepetitionsite.com/takeaction/738171316

[Guest guest]

Okay, I finally have a breather from the hectic week (Holy Week for Christians),

basket preparations and plastic egg stuffing and hiding for the kids, and food

preparation. We aren't going anywhere - for a change. My mother was supposed

to come here for dinner but called this morning and begged out since she now has

the flu. Been coming on for a few days but has just hit her hard today. So,

we're " family bach-ing " it today. On the menu? Savory Stuffed Peppers, Savory

Summer Medley, Roasted Sweet Potatoes, Sweet Potato Biscuits, Tampa Tea, and

Lemonilla Cake with Lemon frosting made and decorated in the shape of an Easter

egg (recipes below). Hope everyone has a great day.

 

 

 

God's Peace,

 

Gayle

 

 

 

RECIPES:

 

 

 

SAVORY STUFFED PEPPERS - Makes 8 Servings

 

from Soy of Cooking by Marie Oser

 

 

 

Ingredients:

 

 

 

2 quarts boiling water

 

4 bell peppers (assorted colors), halved lengthwise and seeded

 

1 1/2 olive oil

 

1 med red onion

 

5 cloves garlic, minced

 

14-oz. pkg. Gimme Lean, sausage flavor

 

2 cups cooked brown rice

 

2 tsp. dried thyme

 

4 fresh basil leaves, snipped

 

1/2 cup white wine (I used cooking sherry)

 

25-oz. jar/can fat-free tomato sauce

 

14.5-oz. can Italian-style stewed tomatoes

 

1 bay leaf

 

4 fresh basil leaves, snipped

 

1 tsp. granulated garlic

 

 

 

Directions:

 

 

 

Preheat oven to 375 degrees. Place halved peppers in boiling water, and blanch

5 minutes. Remove to colander, and rinse with cold water; set aside. Heat oil

in a 19 " frying pan over medium-high heat for 1 minute. Add onions and garlic;

sauté 3 minutes. Add Gimme Lean. Cook for 5 minutes, using a large spoon to

break it apart as it cooks (I use a potato masher). Add the next 3 ingredients,

and cook 3 minutes. Add wine, and simmer 5 minutes or until ready to stuff

peppers.

 

 

 

In a medium saucepan, heat the tomato sauce with the remaining ingredients for

10 minutes. Spread about half the sauce on the bottom of a 9 " x 13 " baking pan.

Spoon filling into each pepper half and place in pan. Top with remaining sauce.

Cover with foil. Bake 30 minutes. Remove foil, and continue to bake an

additional 10 to 15 minutes.

 

 

 

NOTE: I do not blanch the peppers. The recipe still works out fine. I also

make the filling and sauce the night before and store them in refrigerator

overnight in order to let the flavors meld fully.

 

 

 

Nutritional Analysis (Per Serving):

 

Protein 13 gm., Carbohydrate 42 gm., Fiber 7 gm., Fat 2 gm., Cholesterol 0,

Calcium 55 mg., Sodium 409 mg. Calories 232 - From protein: 22%; From

carbohydrate: 72%; From fat: 6%

 

 

 

SAVORY SUMMER MEDLEY - Makes 6 Servings

 

from Soy of Cooking by Marie Oser

 

 

 

Ingredients:

 

 

 

1 Tbsp. olive oil

 

1/4 tsp. crushed red pepper

 

1 small sweet onion, chopped (about 1 cup

 

5 cloves garlic, minced

 

1/3 cup chopped red bell pepper

 

1 large russet potato, unpeeled, cut into 1/4-inch slices

 

2 cups baby carrots, halved vertically

 

3 cups sliced yellow squash

 

1 cup dry vermouth, separated (I used sweet vermouth)

 

1 bay leaf

 

1/4 cup mellow white miso

 

1 cup frozen baby peas, thawed

 

2 tsp. dried thyme

 

1 tsp. Bragg liquid aminos

 

1 Tbsp. nutritional yeast

 

 

 

Directions:

 

 

 

Heat oil over medium-high heat in a five quart saucepan. Add crushed pepper and

sauté 1 minute. Add the next 3 ingredients, and sauté 2 minutes. Add potatoes

and carrots, and sauté 3 minutes. Add the squash, and continue to cook,

stirring frequently, over medium-high heat until vegetables are crisp tender

(about 10 minutes). Add 1/2 cup vermouth and bay leaf; cook 5 minutes. Blend

the miso into the remaining 1/2 cup vermouth. Stir into the vegetables. Lower

the heat, then add peas. Simmer 2 minutes. Stir in remaining ingredients, and

simmer 5 minutes or until ready to serve. Remove bay leaf before serving.

 

 

 

Nutritional Analysis (per 1 1/4 cup serving):

 

Protein 6 gm., Carbohydrate 45 gm., Fiber 5 gm., Fat 3 gm., Cholesterol 0,

Calcium 59 mg., Sodium 223 mg., Calories 196 - From protein: 9%, From

carbohydrates: 79%, From fat: 12%

 

 

 

 

 

I do not have the nutritional analysis for the following recipes.

 

 

 

ROASTED SWEET POTATOES - Makes 6-8 servings

 

Ingredients:

 

2 pounds sweet potatoes, cut into 1-1/2-inch pieces

3 large cloves garlic, minced

1 tablespoon chopped fresh rosemary

2 tablespoons olive oil

1/4 cup toasted chopped pecans

2 tablespoons fresh, minced parsley

1 teaspoon salt

1/4 teaspoon black pepper

 

Directions:

 

 

 

In roasting pan, combine sweet potatoes, garlic, rosemary and oil. Toss to

blend well.

 

 

 

Roast at 375 degrees F for 50 minutes, stirring occasionally.

 

Just before serving, sprinkle with nuts, parsley, salt and pepper.

 

 

 

 

 

SWEET POTATO BISCUITS (NOT Slimming!)

 

Ingredients:

 

2 cups of self rising flour (see NOTE below)

 

1/2 teaspoon of baking soda

1 teaspoon of cinnamon

1 stick of vegan margarine, melted

1 cup of cooked, sweet potatoes, mashed

1/3 cup of orange juice

1/2 cup of non-dairy milk

Equivalent of 1 egg - your choice of substitute

 

Directions:

 

 

 

Preheat oven to 350 degrees F. In a large bowl, combine the vegan margarine,

sweet potatoes, non-dairy milk, juice and egg substitute. Mix well.

 

 

 

Sift the dry ingredients together and stir them into the sweet potato mixture,

mixing well.

 

 

 

Pour batter into an 8 x 8 inch pan lightly oiled or sprayed with cooking spray

and bake for 30 to 40 minutes. Cool until warm, and cut into 8 squares. Serve

with vegan margarine.

 

 

 

NOTE: If Self-rising flour is not available in your area, make your own. To

one cup unbleached white flour add 1 1/4 tsp. baking powder and a pinch of salt.

 

 

 

 

 

TAMPA TEA

 

from The Vegan Chef (www.veganchef.com)

 

 

 

Ingredients:

 

 

 

2 cups boiling water

4 tea bags of orange pekoe or black tea

1 cup unbleached cane sugar

8 cups water

5 cups orange juice

1 cup lime juice (I've also used Key Lime juice for a bit different flavor)

slices of lime for garnish

 

Directions:

 

 

 

Add tea bags to the boiling water. Remove from heat and allow to steep for 5

minutes. Add sugar and stir until dissolved. Stir in remaining water and fruit

juices and chill for1 hour or overnight before serving. Serve over ice with

slices of lime for garnish.

 

Yield: 1 Gallon

 

 

 

LEMONILLA CAKE (NOT Slimming)

 

from The Vegan Chef (www.veganchef.com)

 

Ingredients:

 

 

 

3 cups unbleached flour

1 1/2 cups Florida Crystals unbleached cane sugar

1 T. baking soda

1/2 t. salt

1 cup water

1/2 cup lemon juice

1/4 cup safflower oil

3 T. vanilla

1/2 t. lemon oil (optional)

2 T. cider or white vinegar

 

 

 

Directions:

 

 

 

Lightly oil a 9x13-inch pan and set aside. In a large bowl, sift together the

flour, sugar, baking soda, and salt. In another bowl, place the water, lemon

juice, oil, vanilla, and lemon oil (if using), and whisk well to combine. Add

the wet ingredients to the dry ingredients and whisk well to combine. Drizzle

the vinegar over the top of the batter and whisk quickly to thoroughly

incorporate. Pour batter into the prepared pan. Bake at 350 degrees for 20-25

minutes or until an inserted toothpick comes out clean. Serve plain or frost

with Fluffy Lemon Frosting or Vanilla Buttercream Frosting (recipes follow) or

other frosting of choice.

 

Yield: One 9x13-inch cake

 

FLUFFY LEMON FROSTING - from The Vegan Chef (www.veganchef.com) (NOT Slimming)

 

Ingredients:

 

1/2 cup soy margarine, softened

3 oz. tofu cream cheese, softened

2 T. soy milk, rice milk, or other non-dairy milk of choice

4 cups veganized powdered sugar (recipe below)

1 T. lemon juice

2 t. lemon zest

1 t. vanilla

 

Directions:

 

Using an electric mixer or in a large bowl with a hand held mixer, place the soy

margarine, tofu cream cheese, and soy milk, and cream them together. Add half of

the sugar, and beat well to combine. Add the remaining ingredients and continue

to beat the mixture until light and fluffy.

 

Yield: 3 Cups or enough for two 9-inch layers or a 9x13-inch cake

 

VANILLA " BUTTERCREAM " FROSTING - from The Vegan Chef (NOT

Slimming)(www.veganchef.com)

 

Ingredients:

 

1/2 cup soy margarine, softened

1/4 cup soy milk, rice milk, or other non-dairy milk of choice

3 cups veganized powdered sugar

 

1 1/2 t. vanilla

 

Direction:

 

Using an electric mixer or in a large bowl with a hand held mixer, place the soy

margarine and soy milk, and cream them together. Add half of the sugar, and beat

well to combine. Add the remaining ingredients and continue to beat the mixture

until light and fluffy.

 

*Note: For a Berry Frosting, add 1/4 cups mashed fresh or frozen berries, such

as raspberries, strawberries, or blueberries.

 

For a Chocolate Frosting, add 1/2 cups cocoa powder or 1/3 cups melted vegan

chocolate chips.

 

For a Coffee Frosting, substitute cold coffee or espresso for the soy milk in

the recipe.

 

For a Mocha Frosting, substitute cold coffee or espresso for the soy milk in the

recipe and add 1/4-1/3 cup cocoa powder or 3-4 T. melted vegan chocolate chips.

 

You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or

chopped fruit into the basic Vanilla " Buttercream " Frosting recipe to create

additional variations.

 

VEGANIZED POWDERED SUGAR - from The Vegan Chef (www.veganchef.com)

 

Ingredients:

 

2 cups unbleached cane sugar

1/2 cup cornstarch

 

Directions:

 

In a blender or food processor, blend sugar and cornstarch for 1 minute. Scrape

down the sides and blend an additional 30 seconds. Store in an airtight

container.

 

 

 

 

 

 

 

[Guest guest]

Cresent Dragonwagon's book Passionate Vegetarian --great book!

 

Maidawg <maidawg wrote: