OVEN ROASTED TEMPEH VEGETABLES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Tempeh, cubed
3 tb Tamari
2 tb Oil
1/4 c Tamari
1/4 c Flour
1/4 c Nutritional yeast
1/4 c Tahini
2 ts Basil
1 t Rosemary
2 ts Marjoram
1 t Sage
1/2 ts Black pepper
2 1/2 c Water
2 c Potatoes, cubed
1 c Carrots, cubed
1/2 c Celeriac, cubed
3/4 c Celery, chopped
3/4 c Onions, coarsely chopped
3/4 c Mushrooms, halved
1/2 c Frozen peas

Preheat oven to 400F. Toss tempeh cubes in 3 tb
tamari 1 tb olive oil. Bake on oiled cookie sheet
for 12 minutes. Remove from oven reduce heat to
350F.

Whisk 1 tb oil, 1/4 c tamari with flour, yeast
tahini to form a smooth paste. Whisk in the herbs.
Simmer for 5 minutes. Whisk in enough water to form a
thin gravy. Simmer for 10 minutes remove from heat.

In a 3-quart casserole or Duch oven with lid, combine
raw vegetables, except mushrooms peas, with gravy.
Stir. Bake gently, covered, for 45 minutes. Stir
once or twice during cooking. Add water if needed.
Add mushrooms peas cook, occasionally stirring,
for another 15 minutes. Serve.

“The Big Carrot Vegetarian Cookbook”

– – – – – – – – – – – – – – – – – –

ELDERBERRY GRAPE JELLY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Elderberries
3 lb Half-ripe grapes
Sugar

Wash elderberries. Remove stems. Cover with water. Cook until soft.
Drain through jelly bag. Wash grapes. Remove stems. Cover with water,
cook until soft. Drain through jelly bag. Combine elderberry and grape
juice in equal proportions. Add 3/4 cup sugar to each cup juice. Boil
rapidly until jelly sheets from spoon. The Household Searchlight

– – – – – – – – – – – – – – – – – –

Date: Tue, 27 Jul 93 14:18:16 BST
From: Michael Traub

Low fat Date and Banana Cake
—————————-

This recipe is my modification of the one found in “The Vegan Cookbook”,
by Gordon Baskerville and Alan Wakeman, published by Faber and Faber
1986.

2/3 lb Wholemeal Flour
2 tbsp Baking Powder
6 Dates, pitted
2 tbsp Date Syrup
1 tbsp Barley Malt Extract
3 Bananas
3 tsp Vanilla Essence
1/8 pt Soy Milk
1/8 pt Water
1/4 lb Apple Sauce
1 doz Whole Almonds to Garnish

Mix the flour and baking powder together. Cut the dates up with a pair of
scissors and add to the flour. Put the bananas, the date syrup, malt
extract, apple sauce, vanilla essence, water and soya milk in a blender
and blend for about twenty seconds. You don’t really want the bananas to
be totally pulverised, a few little chunks are nice. Mix the liquid and
dry ingredients together. Place in a 6 inch baking tin, which has been
previously coated with non-fat spray and dusted with flour. Optionally
place a few almonds on top of the cake for decoration. Spray the top of
the cake with a little soya milk or oil (optional, though the cake gets
quite crusty without it). Bake in an oven at about 170 deg C/ 340 deg F
for approximately an hour or until a knife comes out clean.

This makes quite a substantial cake. To make a lighter cake use a flour
with less bran in it and use concentrated apple juice as a sweetener
instead of barley malt extract.

Title: MAPLE PECAN PIE
Categories: Pies
Yield: 1 servings

1/4 c Butter or margarine, melted
1 c Dark brown sugar
1 c Dark amber maple syrup
3 ea Eggs, well beaten
1/4 t Salt
1 t Vanilla
1 c Pecans
1 ea 9″ pie shell

Cream butter or margarine and sugar. Add syrup, eggs, salt, and
vanilla. Mix together and add pecans. Bake 5 minutes at 450øF then
reduce heat to 350øF and bake about 40 minutes until firm. Makes one
9″ pie.
From Connecticut Maple Syrup Recipes by Maple Syrup Producers

—–

Title: PUMKINCOOKIES
Categories: Cookies
Yield: 40 servings

4 c Flour
1 1/2 c Butter
2 c Quick Cooking Oats
2 c Brown Sugar
2 ts Baking Soda
2 ts Cinnamon
1 Egg
1 ts Salt
1 ts Vanilla
1 cn Pumkin,solid,packed (16oz)
1 c Chocolate Chips
1 c Raisins
1 c Chopped nuts
1/2 pk M M

Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and
egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry
ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by
teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or
until firm and lightly golden brown. Remove from cookie sheets, cool on
racks. Decorate with M M right away or drizzle with LEMON GLAZE: 1 3/4 cup
of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice
Combine all three and glaze the cookies with it, or decorate with jelly
beans for children.

From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120

—–

EASY COCONUT MACAROONS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg whites
1/2 c Confectioner’s sugar
1/2 ts Vanilla
4 oz Shredded coconut

Place egg whites into a bowl and beat until stiff,
gradually adding sugar. Add vanilla and beat again
until light and smooth. Carefully stir in coconut.
Drop spoonfuls of mixture onto greased baking sheets.
Bake at 270 degrees (slow oven) about 40 minutes,
until macaroons are delicately browned around edges.

– – – – – – – – – – – – – – – – – –

Title: PUMPKIN ICE-CREAM PIE
Categories: Vegetables, Desserts, Ice cream, Holiday
Yield: 6 servings

1/3 c Butter or margarine, at room
-temperature
2 c Cinnamon graham-cracker
-crumbs (15 double crackers)
FILLING:
1 qt Orange sherbert, slightly
-softened
1 cn (16 ounces) solid-pack
-pumpkin
1 pt Vanilla ice cream, slightly
-softened
1 ts Vanilla extract
For Garnish:
1 c Heavy cream, whipped stiff
-(2 cups)

Timing Tip: Can be frozen for up to 2 weeks. Decorate
up to 8 hours ahead. Calorie Trimmer: Use
reduced-calorie margarine, vanilla nonfat frozen
dessert instead of the ice cream and 2 cups thawed
frozen reduced-calorie whipped topping for garnish.

CRUST:

candied orange peel, cut in diamonds

1. Heat oven to 375 degrees F. Have a 10-inch
deep-dish pie plate ready. 2. Mix butter and cracker
crumbs in a medium-size bowl until evenly moistened.
Press over bottom and up sides of pie plate. 3. Bake 8
minutes or until lightly browned. Cool on wire rack.

4. FILLING: Put orange sherbert into large bowl. Fold
in pumpkin just until blended. Fold in ice cream and
vanilla until blended. 5. Spoon into crust, swirling
top. Freeze until hard, at least 4 hours. 6. Up to 8
hours before serving: Pipe whipped cream in lattice
design on pie or garnish with dollops of cream.
Decorate with orange peel. Return to Freezer. 7. About
10 minutes before serving without garnish: 198 cal, 2
g pro, 31 g car, 7 g fat, 21 mg chol with butter, 10
mg chol with margarine, 147 mg sod. Per “trimmed”
serving: 170 cal, 3 g pro, 32 g car, 4 g fat, 3 mg
chol, 152 mg sod

Recipe From: Woman’s Day magazine 11/26/91

—–

From: nancy-dooley@uiowa.edu (Nancy Dooley)
Date: Wed, 26 Apr 1995 13:54:09

Tiger Cookies

6 oz. choc. chips
3 C. sugared cornflakes
2 C. flour
1 tsp. soda
1/2 tsp. salt
1 C. butter
1 C. sugar
2 eggs
1 tsp. vanilla

Melt the choc. chips and remove from heat. Measure cornflakes, then crush to
1 1/2 cups. Sift flour, soda and salt. Cream butter and sugar until light.
Add eggs and vanilla. Beat well and then add sifted dry ingredients. Mix
thoroughly. Fold in sugared cornflakes. Swirl melted chocolate through the
batter SLIGHTLY, leaving streaks. Drop onto baking sheets or parchment. Bake
at 375 deg. for 12 minutes. Makes about 5 doz. cookies, 2 1/2 inches in
diameter.

Nancy Dooley

GARLIC CHICKEN PROVENCAL SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SOUP—–
2 T Butter
1/2 c Chopped onion
1/4 c Butter
4 Boneless, skinless
-chicken breast halves
2 16 oz cans Italian plum
-tomatoes, undrained,
-cut into pieces
1 c Dry white wine or water
16 oz Pkg Green Giant Pasta
-Accents Garlic Seasoning
-Frozen Vegetables
-Pasta
—–GARNISH—–
1/4 c Grated Parmesan cheese
1/4 c Chopped fresh parsley

Melt 2 T butter in Dutch oven over medium-high heat. Add onion;
cook and stir 3 to 5 minutes or until softened. Remove from
pan; set aside. In same Dutch oven, melt 1/4 c butter; add
chicken and cook 8 to 10 minutes or until golden brown, turning
once. Add tomatoes, wine and reserved onion. Bring to a boil.
Reduce heat; simmer uncovered 10 to 15 minutes or until chicken
is no longer pink. Stir in frozen vegetables and pasta. Bring
to a boil. Reduce heat; simmer 3 to 5 minutes or until
vegetables are crisp-tender. To serve, place 1 chicken breast
half in each of 4 large shallow soup bowls; ladle hot soup over
chicken. Garnish with Parmesan and parsley.

– – – – – – – – – – – – – – – – – –

SAUCY APPLE BREAD * ELECBR-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Apples

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–1 POUND LOAF—–
-Marie Frainier *DGCP02C*
1/2 c Apple cider
1 1/3 c White bread flour
3/4 c Plus (see Below)
1 tb Wheat flour
1 t Salt
2 1/2 tb Plain yogurt
2 1/2 tb Honey
1/3 ts Vanilla extract
2 1/2 tb Unchopped walnuts
2 1/2 tb Beaten egg
1/3 c Unsweetened applesauce
1/3 c Unpeeled granny smith apples
1 1/4 ts Yeast (active dry)

*** core and dice unpeeled apple.

– – – – – – – – – – – – – – – – – –