CREAMY VEGETABLE TAHINI SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Raw tahini
1/3 c Water
3 tb Tamari
1 tb Freshly squeezed lemon juice
1 t Ground cumin
1 pn Cayenne pepper
4 c Vegetable stock or bouillon
-OR water
2 md Carrots — chopped
2 c Finely chopped broccoli
— florets and stalks
2 md Leeks — sliced
— (thoroughly washed)
2 md Tomatoes — coarsely chopped
1/4 c Finely chopped fresh parsley

Put the tahini, the 1/3 cup water, the tamari, lemon
juice, cumin, and cayenne in a small bowl, and stir
together.

Put the vegetable stock and carrots in a large pot,
cover, and bring to a boil over medium heat.
Immediately reduce the heat, and simmer for 5 minutes.
Stir in the broccoli, leeks, tomatoes, and parsley.
Cover and return to a boil over medium-high heat, then
immediately reduce the heat and simmer until the
vegetables are tender, about 5 minutes.

Add the tahini mixture and stir until mixed. Bring
just to a simmer, and serve immediately.

Source: May All Be Fed – by John Robbins (including
recipes by Jia Patton and Friends) Typed for you by
Karen Mintzias

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Title: French Onion Soup (Vegan)
Categories: Soups, Lowfat, Prodigy, Dec.
Yield: 8 servings

8 c Onions
– cut in thin half circles
6 c Water
4 Fresh garlic bulbs
– pressed or minced
1/4 c Tamari soy sauce
2 tb Powdered vegetable broth

A simple fat free delicious onion soup that was
altered to nonfat from the original recipe. For a
richer soup, you may add 4T butter and use regular
cheese in hot soup. The nutritional analysis does not
reflect the changes. In a large non stick skillet
saute half the onions until they are a deep brown but
not burned. The trick is to cook them until they are
well browned and tender yet still have a little
firmness. Add a little water at a time to keep onions
from sticking. If you have chosen to use butter then
you can saute the onions in butter. Repeat with
remaining onions. In a 3-4 qt pot place all the
sauteed onions the garlic water. Bring to a boil
reduce heat and simmer covered about 20 min or until
soup broth is quite flavorful. Turn burner to lowest
heat. Add tamari and vegetable broth powder. Add a
little more water if desired.
Serve hot topped with cheese croutons or French
bread. The nutritional analysis does not reflect these
additions. Nutrition (per serving): 73 calorie Total
Fat 0 g (4% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

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Title: Peach and Raspberry Cobbler
Categories: Fruits, Desserts
Yield: 8 servings

-Jo Ferry cmsj69b
9 Peaches; about 3 lbs
1 c Sugar
1 ts Sugar
2 tb Cornstarch
2 ts Lemon juice
1 pt Raspberries
1 1/2 c Flour
1 1/2 ts Baking powder
3/4 ts Salt
5 tb Butter; chilled
2/3 c Milk

Heat oven to 400. Peel peaches and slice. Combine
them with 3/4 cup of sugar, the cornstarch and lemon
juice. Gently stir in raspberries. Transfer to 2-qt.
baking dish. Cover with foil. Bake until juices are
bubbling, about 30 minutes. Meanwhile, combine 1/4 cup
sugar, flour, baking powder and salt. Cut in butter
until mixture resembles coarse meal. Stir milk into
flour mixture until ingredients just hold together.
Drop eight heaping spoonfuls of dough onto hot fruit
and sprinkle remaining sugar on dough. Bake,
uncovered, until the biscuits have browned, about 25
minutes.

MMMMM

Title: RUMAKI #2
Categories: Appetizers, Poultry, Oriental
Yield: 16 servings

————————INGREDIENTS————————
3 tb Soy sauce
1 tb Dry sherry; optional
1 ts Sugar
1/8 ts Ginger; ground
4 Chicken livers (about 1/4lb)
-cut into 1″ pieces
8 Water chestnuts; cut in half
2 Scallions; green part only
-cut int 2″ lengths
8 sl Bacon; cut in half

1. In a small bowl, mix together soy sauce, sherry,
sugar, and ginger. Add chicken livers and marinate,
tossing occasionally, for at least 15 minutes at room
temperater, or up to 4 hours in the refrigerator.

2. Remove livers from marinade, and drain. Press a
piece of liver around a piece of water chestnut. Wrap
with a piece of scallion and bacon and secure with a
wooden toothpick.

3. Preheat the boiler. Broil the rumaki about 5
minutes from the heat, turning once, until bacon is
crisp, 10 to 15 minutes.

From: 365 Ways to Cook Chicken

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Title: RED LENTIL LOAF
Categories: Vegetables, Vegan
Yield: 6 servings

1 c Dried red lentils
3 c Water
1 c Rolled oats
1 1/2 ts Egg replacer
2 tb Water
1 c Cooked brown rice
1 c Grated carrots
2 tb Low-sodium tamari
2 Scallions; chopped
2 Garlic cloves; minced
1 ts Dried sage

MMMMM———————-RED PEPPER SAUCE—————————
1 Red bell pepper; chopped
1/2 c Light soy milk
2 tb Tahini or cashew butter
1 tb Arrowroot; PLUS:
1 ts Arrowroot
1 pn Sea salt
2 tb Dijon mustard
1 pn Cayenne pepper
1 tb Minced fresh basil; -OR-
1/2 ts -Dried basil

Cook lentils in 3 cups water (44-55 minutes on stovetop or 5-9
minutes in pressure cooker).

Preheat oven to 350 F. Oil a loaf pan and sprinkle sides and bottom
with a tablespoon of oats.

Whisk egg replacer with 2 tablespoon water until light and foamy.

In a large bowl, combine egg replacer and lentils with remaining
ingredients.

Press mixture into loaf pan and bake for 40 minutes. Remove from
oven and let stand for 5 to 10 minutes before slicing.

Per serving: 149 cal, 7 g prot, 340 mg sod, 28 g carb, 1 g fat, 0 mg
chol, 31 mg calcium

* HINTS: Use one whole egg instead of egg replacer and water. * For a
firmer loaf, add 1/4 cup dried bread crumbs to mixture * before
baking. * Serve with Red Pepper Sauce (below)

RED PEPPER SAUCE (makes about 1 cup):
===================================== Place bell pepper, soy milk,
tahini and arrowroot in a blender. Blend until smooth and creamy.

Pour mixture into a saucepan and bring to a boil while stirring
constantly with a wire whisk. Reduce heat to low and whisk in salt,
mustard and cayenne pepper. Sprinkle with basil and serve.

Per serving (2 tablespoons): 48 cal, 2 g prot, 78 mg sod, 13 g carb,
3 g fat, 0 mg chol, 10 mg calcium

From: Vegetarian Gourmet – Winter 1993 Typed for you by Karen Mintzias

MMMMM

Crisp Sugar Cookies

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Cookies Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 cups C and H Granulated Sugar
1 cup Shortening — (part butter for fla
2 Eggs — unbeaten
3 tablespoons Sweet or sour cream
1 teaspoon Vanilla
1/2 teaspoon Lemon extract
3 cups All-purpose flour
1/2 teaspoon Soda
1/2 teaspoon Salt

Gradually add sugar to shortening, creaming until fluffy. Beat in eggs, one
at a time. Add cream and flavoring. Combine flour, soda, and salt.
Add to creamed mixture, mix well. Chill. Roll out small amounts at a time,
very thin, on lightly floured board or canvas. Cut with various shaped
cookie cutters. Place on ungreased cookie sheet. Sprinkle with additional
granulated or colored sugar. Bake in 400 degree oven 6 to 9 minutes, until
golden. Makes 6 dozen medium-sized cookies.

Reprinted with permission from _From our Private Collection_ From the C and
H Sugar Kitchen Electronic format by Karen Mintzias

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APPLE STREUSEL MUFFINS (TDN)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOPPING—–
4 tb Finely chopped pecans
1/4 c Brown sugar
1/4 c All-purpose flour
1/4 ts Mace
2 tb Chilled butter
—–MUFFIN—–
1 3/4 c All-purpose flour
3/4 ts Salt
1/4 c Sugar
2 ts Baking powder
1/2 ts Cinnamon
2 Eggs
3/4 c Milk
4 tb Melted butter
1/2 c Chopped apple

Grease 12-muffin cups or line with paper.

For topping, combine all ingredients and rub together
with fingertips until completely blended. Set aside.

For muffin mix, combine dry ingredients in a bowl or
on wax paper and stir to combine. Beat eggs in a
medium bowl. Beat in milk and butter. Add dry
ingredients and give 10 or so vigorous strokes. Add
apple pieces and stir a few more times.

Put a spoonful of batter into each muffin cup, divide
half the topping among the muffins, spoon on remaining
batter, then sprinkle with remaining topping. Bake at
400 degrees for 25 minutes or until lightly browned.

Assorted recipes from the Detroit News, entered by
Diane Pahl

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Title: Hermit Cookies
Categories: Cookies
Yield: 48 servings

1 c Packed brown sugar
1/4 c Margarine; softened
1/4 c Shortening
1/4 c Cold coffee
1 Egg
1/2 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground nutmeg
1 3/4 c All-purpose flour
1 1/4 c Raisins
3/4 c Chopped nuts

Recipe by: Betty Crocker
Heat oven to 375 degreesF. Mix brown sugar, margarine, shortening, coffee,
egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining
ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake until almost no indentation remains when
touched, 8 to 10 minutes. Immediately remove from cookie sheet. About 4
dozen cookies.

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Date: Thu, 28 Oct 93 14:36:54 PDT
From: Peter_Brooks

Hickory Smoked Vinasoy.

Makes 10 ounces. (The size of the bottle I use.)

1/4 cup soy sauce. I’ve used Kikkoman and Tamari. Either one.
1 cup apple cider vinegar. (Other vinegars OK. *Really* cheap balsamic
didn’t work well, though. Really good balsamic doesn’t need soy or smoke.)
1 tsp liquid smoke.

That’s it. The soy and vinegar smooth each other’s rough edges, and the
liquid smoke offers a good BBQ’ish flavor. When I’m using nutritional
yeast, I’ll pour a little vinasoy onto the yeast. Seems to work out well.

Title: CHINA MOON GINGER DIPPING SAUCE
Categories: Sauces, Chinese, Ethnic
Yield: 1 servings

————————-BARB DAY————————-
1 c Pickled ginger juice; from
– CM Pickled Ginger recipe
1/4 c Japanese rice vinegar; plus
– 2 tbs., unseasoned
2 tb Sugar
1 tb Soy sauce

————————-GARNISHES————————-
Green onions; thinly sliced
– rings, tops included
Fresno chili; thinly sliced
– rings

Makes 1 1/2 cups.
Heat the pickled ginger juice, rice vinegar, and
sugar in a small non aluminum saucepan over low heat,
stirring until the sugar dissolves. Add the soy sauce
and let cool to room temperature.
When serving, garnish the sauce bowls with the
garnishes for color and heat.
Store, refrigerated, in a clean glass jar. Shake
well before using.

Source: China Moon Restaurant, San Francisco, Ca,
by Barbara Tropp

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