CAULIFLOWER AND POTATO CURRY (Vegan)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups potatoes — peeled/quartered
1 small cauliflower — cut into florets
1 pinch asafetida
3/4 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1 pinch sugar
2 tomatoes — chopped
1 1/4 cups water
1/2 teaspoon garam masala
1/2 cup wheat berries (optional)

Instructions: ————- Add all ingredients to a crockpot and cook on
low for approximately six hours. If you’re adding wheat berries, cook
them on high with an additional cup of water for an hour, then add
remaining ingredients and cook on low. With the wheat berries, if things
start drying out, add more water.

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HERMAN’S CORN BREAD STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Fruits/nuts
Meats Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Butter
5 Shallots, chopped
1 lg Onion, chopped
1/4 lb Chicken livers, chopped
1/2 c Pine nuts, toasted
1/4 c Sliver almonds, toasted
1 cl Garlic, minced
1/2 c Dry white wine combined with
1/4 c Chopped dried apricots and
1/4 c Raisins
1 Herbed Corn Bread (recipe),
-crumbled
1 c Cooked rice
1 lb Can whole chestnuts, drained
1/4 c Honey
1 Tart apple, cored, chopped
1 t Ground ginger
1 t Dried basil
1/2 ts Allspice
1/2 ts Dried thyme
1/2 ts Dried oregano
Salt and fresh ground pepper

1. Melt butter in large skillet over medium-high
heat. Add shallot and onion and cook until soft. Add
chicken livers, nuts and garlicand continue cooking,
stirring constantly, until livers are just firm. Stir
in wine-fruit mixtue and cook over high heat for 2
minutes. 2. Turn into large mixing bowl and blend in
remaining ingredients. Ahead: Stuffing can be prepared
up to 3 days ahead. Cover and store in refrigerator,
or freeze up to 1 month. Thaw completely in
refrigerator before using. Leftover, cooked stuffing
can be frozen. Makes enough stuffing for a 12-15 pound
turkey.

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Kiwi Sorbet

Recipe By : AnnieMiner
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Frozen Dishes
Fruit Kitmail14
Spirits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Sugar
1/2 cup Sugar
1 each Vanilla bean — split -=OR=-
1 teaspoon Vanilla extract
8 each Kiwis
1 tablespoon Cointreau — optional
2 tablespoons Lemon juice
Kiwi slices to garnish

Make a syrup by combining the water, sugar vanilla bean (if using extract,
do not add now) in a non-corrosive pot bring to a boil. Simmer fro 5
minutes. Remove from heat cool. Peel kiwis puree them. Strain the syrup
discard vanilla bean.
Combine the syrup with rest of the ingredients, including vanilla extract if
using. Freeze following the steps for freezing Lemon Sorbet.

VARIATION: Kiwi Champagne Sorbet. Substitute 1 1/2 c champagne for the
sugar syrup omit the vanilla. Do not cook.

Jim Tarantino, “Sorbets!”

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5 or 6 large leeks
2 lbs firm tomatoes
ff grated cheese (amount optional according to taste)
bread crumbs
red wine vinegar
marjoram, thyme, sage, pepper, rosemary

Slice leeks and tomatoes. Layer in casserole dish (leeks on the bottom so
the juice from the tomatoes helps cook them :). Sprinkle with red wine
vinegar. Add cheese. Add layer of bread crumbs. Spice according to taste.
(Repeat layer if desired). Cook at 375 until bread crumbs are golden.

The amounts of ingredients in this one can be varied. Some ppl prefer more
tomatoes, while I am allergic to them so tend to skimp there 🙂 The lack of
cooking time is due to the origination of the recipe. I learned it in
Holland and the oven temps there are far different from here. We usually
made it in some old nearly broken down toaster oven so the time varied with
each attempt 🙂 I have found many non vegan friends love this recipe.

Ginger Mascarpone Cheesecake with a Chocolate Crust

Recipe By : Jack and Kay Hartman
Serving Size : 1 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
For Cheesecake:
2 lbs cream cheese
1/2 lb mascarpone cheese
1 1/4 c sugar
2 lg eggs
1 1/2 tbsps fresh grated ginger
For Crust:
1/2 lb cold sweet butter
1/2 c sugar
1 1/2 c flour
1/2 c cocoa powder
1 pinch salt

Prepare crust:
Combine the butter and sugar in the bowl of an electric mixer. Using the
paddle attachment, mix on low speed for 15 seconds. Add the flour, cocoa, and
salt and continue mixing on low speed until dough comes together.

Put the dough on a lightly floured board and roll it into a 10″ circle. Line
the bottom and 1/2 inch up the sides of the springform pan. Freeze the crust
for at least 1 hour.

Bake the crust in a preheated 225 degree oven for 25 minutes. Set aside to
cool.

To make cheesecake:
Preheat the oven to 300¡. Put the cream cheese and the mascarpone in the bowl
of an electric mixer. Using the paddle attachment, beat on medium speed until
smooth. Continuing to mix, slowly add the sugar.

Beat in the eggs one at a time, mixing well after each addition. Stir in the
grated ginger. Spread the batter over the baked crust.

Put the cheesecake in the oven. Place a pan of hot water on another rack below
the cheesecake. (The steam from the water prevents a crust from forming on top
of the cake.)

Bake the cheesecake for 35 to 60 minutes, until almost set. (The center will
not be completely firm.) When the cake has finished baking, remove it from the
oven, loosen it from the edges of the pan by running a knife around the inside
edge. Let the cheesecake cool for 30 minutes at room temperature. Both steps
help prevent the top from cracking.

Refrigerate the cheesecake until cold. Unmold the cake by again running a
knife around the outside edge of the pan and then releasing the latch on the
springform.

To serve, cut the cheesecake with a hot dry knife. (Dip the knife in hot water
and then dry it off.)

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Per serving: 6457 Calories; 438g Fat (60% calories from fat); 118g Protein;
552g Carbohydrate; 1667mg Cholesterol; 3084mg Sodium

COOKED QUINOA OR TEFF

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
1 c Quinoa or 1/2 cup teff
2 c Water
1/4 ts Salt, optional

Servings: 4

Directions:

Quinoa only: measure into a saucepan half full of cold water. Swish quinoa
briskly with your hand, then pour it into a fine strainer to drain. Repeat
two or more times, until your water runs clear and doesn’t foam when
agitated. Drain again.

Bring quinoa or teff, water and salt to a boil. Reduce heat and simmer,
covered, for 15 to 20 min, until the water is absorbed. Remove from heat,
and cover for 5 min more.

Note: Add quinoa or teff to soups in either of two ways: 1) Add them,
uncooked to the pot a half hour before serving time 2) Add them cooked
(left-over) to the pot 10 min before serving. (If frozen, allow 20 min.)

From “The Yeast Connection Cookbook” by William G Crook, MD Marjorie Hurt
Jones, RN

Courtesy of Theresa Merkling

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Title: TOMATO APPLE CATCHUP
Categories: Vegetables, Fruits, Sauces
Yield: 3 servings

15 lb Ripe Tomatoes; Cored And
-Quartered
4 lg Sour Apples
1 lb Medium Onions; Peeled And
-Sliced
12 lg Garlic Cloves; Peeled
2 c ;Cold Water
3 tb Salt
1 1/2 ts Pepper
1 c Granulated Sugar
2 ts Celery Seed
2 ts Mustard Seed
1 tb Whole Allspice
1 tb Whole Cloves
1 3-Inch Stick Of Cinnamon
1 qt White Vinegar

Simmer the tomatoes and the diced, cored apples,
covered, until soft then press them through a coarse
sieve. Cook the onions and garlic in water, covered,
20 minutes. Strain through a coarse sieve and add to
the tomato pulp in a large pickling kettle. Add the
salt, pepper, and sugar to the kettle. Tie the next 5
ingredients i a cheesecloth bag and add to the
mixture. Simmer, uncovered, 1 hour, stirring
occasionally. Add the vinegar, and cook, uncovered,
until thick, about 2 hours. Remove the spice bag and
pour the catchup at once into clean, hot preserve jars
and seal according to the jar or lid manufacturers
directions.

YIELD:

3 1/2 pints

—–

Title: Impossible Garden Vegetable Pie
Categories: Vegetables, Pies, Eggs, Easy
Servings: 6

2 c Brocolli OR Cauliflower
-Fresh, chopped
1/2 c Onion; chopped
1/2 c Green pepper; chopped
1 c Cheddar cheese; shredded
1 1/2 c Milk
3/4 c Bisquick or baking mix
3 Eggs
1 ts Salt
1/4 ts Pepper

Preheat oven to 400F. Lightly grease pie plate (10“x1 1/2”) Cook brocolli
till almost tender; drain thoroughly*. Mix brocolli, onion, green pepper in
pie plate. Beat remaining ingredients 15 sec in blender or 1 minute with
hand beater or till smooth. Pour in pie plate. Bake till golden brown and
knife inserted in centre comes out clean; aprrox. 35 – 40 minutes. Let
stand 5 minutes before cutting. Garnish with tomato slices and parlsey.

*1 pk (10 oz) frozen chopped brocolli (thawed) or cauliflower thawed and
drained may be substituted for the fresh. Do NOT cook.

—–

Title: CREAMY CAROB SQUARES
Categories: Desserts, Cookies
Yield: 1 batch

1 c AM Whole Wheat Pastry Flour
1/2 c AM Oat Bran
1/2 c AM Oat Flakes
1/2 c Slivered almonds
3/4 c AM Sesame Tahini (soft)
2 tb Rice syrup; {mixed with…
2 tb -Water}
1 c Tofu
1/2 c Ricotta cheese
-OR- low-fat cottage cheese
1/2 c Carob powder
1/2 c Maple syrup
1 ts Vanilla; OR…
1/2 ts -Almond extract

Combine first six ingredients to form a crumb mixture. Set aside. Beat
together remaining ingredients. Place half of crumb mixture in an oiled
9″ x 12″ pan, press down well; cover with carob mixture, then top with
remaining crumb mixture. Bake at 350 F. for 30-35 minutes or until
golden. Cool and cut into squares.

SUGGESTION: If crumb mixture does not stick together, add a little oil.

Source: Arrowhead Mills “Oat Bran Recipes” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: KIWI LIME MARMALADE
Categories: Condiments, Preserves
Yield: 1 servings

4 Kiwis; peeled and trimmed
Zest of 1 lime, slivered
3/4 c Sugar
2 tb Fresh lime juice

1. Quarter the kiwis lengthwise, and then cut them crosswise into
1/2-inch cubes. 2. Combine the kiwis with all the remaining
ingredients in a deep 2-1/2-quart microwave-safe casserole, and stir
well. 3. Cook, uncovered, at full power (650 to 750 watts) for 5
minutes. Stir, return to the microwave, and cook until thick, another
6 minutes. 4. Allow the marmalade to cool to room temperature; then
cover tightly and refrigerate. It will keep for 1 week in the
refrigerator. Makes 1 cup. Source: The New Basics Cookbook

MMMMM