Title: Sauteed Tempeh with Lemon-Mustard Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 2 servings

1 Garlic clove
1 Carrot
1 Onion
4 Celery stalks
2 tb Fresh Italian parsley
1 pn Fresh rosemary
1 pn Fresh sage
6 c Water
1/4 c Tamari or soy sauce
4 oz Tempeh
1/4 c Unbleached all-purpose flour
2 tb Vegetable oil
2 tb Olive oil
1/4 lb Oyster mushrooms
1 ts Lemon juice
1/2 ts Whole grain mustard
1 tb Chives, chopped

Place first eight ingredients in a large stock pot. Bring to a boil
then lower the heat and simmer for two hours. Strain the stock and
discard teh waste.

Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring
the stock to a simmer and steam the tempeh in the stock for 20
minutes. Remove the tempeh and allow to cool.

Slice the tempeh into thin long strips and dust it in the flour.

Heat the oil in a medium frying pan over medium heat. Add the
mushrooms and tempeh and saute until tempeh is golden and the
mushrooms are well cooked, about 10 to 15 minutes. Remove from the
pan.

Keep the pan hot and add 1/2 cup of vegetable stock and the lemon
juice, then add the mustard and chives. Simmer, uncovered, for one
minute.

Put the tempeh and mushrooms in a serving dish and cover with the
lemon-mustard sauce. Serve immediately.

Serves 2 to 4

Preparation Time: 1 hour Cooking Time: 2 hours

* Source: The Compassionate Cook – by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias

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Title: Peaches with a Sunshine Smile
Categories: Salads, Kids
Servings: 6

1 cn Of peach halves
2 To 3 cups cottage cheese
-(low-fat)
Lettuce leaves

Arrange lettuce in a bowl or plate. Spoon a layer of cottage cheese “sun
rays” on lettuce. The peach half is placed round end up. Press raisins
gently into peach to form a sunshine face. Sprinkle extra raisins on
cottage cheese.

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Date: Sun, 27 Nov 94 05:13:10 EST
From: brad@clark.net (Brad Scott)

Jennifer Raymond’s Peaceful Palate contains a fatfree pie crust:

2 cups Grape Nuts
1/2 cup apple juice concentrate

mix together and press into the pie pan. Bake 10 minutes at 350 degrees and
cool if you’ll add a cool filling. For pumpkin pie, I just add the filling
and bake it all at once.

I run the Grape Nuts through the food processor first, and I find a half
recipe is sufficient if you don’t need the crust to go too far up the side
of the pan.

Title: Amazing Coconut Pie
Categories: Dessert, Easy, Mershon, Imposbl pie, Cheese/egg
Yield: 8 servings

2 c Milk
3/4 c Sugar
1/2 c Bisquick
4 Eggs
1/4 c Butter
1/2 ts Vanilla
1 c Coconut

Combine everything but coconut in blender on low for 3 minutes. Pour
into pie plate, let sit for 5 min. Top with coconut. Bake at 350
for 40 minutes.

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Title: Marinade for Steak
Categories: Sauces
Yield: 4 servings

1 c Olive oil
1 x Or:
1 x Or:
2 T Soy sauce
1 x Coarsely ground pepper
1 t Italian seasoning
1 T Worcestershire sauce
1/2 c Sherry vinegar
1/2 c Wine; red or white
1/4 c Lemon juice
2 ea Garlic cloves; sliced
2 T Freshly chopped herbs
1 x Red peppercorns; if desired
1 t Sugar

“… Ingredients in a marinade can be varied, but it is important to
use wine, vinegar, lemon juice, or some acidic liquid to break down
the connective tissues. This process will make the steak more tender.
Remaining marinade ingredients add flavor.” Use a good-quality olive
oil or walnut oil; add good-quality wine or vinegar and a combination
of fresh and dried herbs, seasonings, garlic and soy sauce to make a
flavorful marinade. 1. Place all ingredients in glass screw-top jar;
shake vigorously. Arrange meat in shallow glass dish; pierce with a
fork. Pour marinade over meat; turn to coat. Cover and refrigerate
several hours or overnight, turning meat occasionally. 2. Remove
meat from marinade; pat dry. Remove any pieces of spices or herbs
that may stick to meat. This recipe is a steak marinade, but the
ingredients can be adapted for other meats using the same techniques.

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Title: Suffolk Cakes
Categories: Cakes
Yield: 1 servings

4 Eggs
1/2 lb Fine white sugar
Grated rind of 1/2 a lemon
1/4 lb Butter
1/4 lb Flour

1. Beat the whites and yolks of the eggs separately; the whites to be
beaten to a very stiff beaten froth and the the well beaten egg yolks
added.
2. Sift in the sugar
3. Add the grated rind of half a lemon
4. Beat in the butter which must be warmed
5. Sift in the flour
6. Bake in nests of small moulds, or small seperate tins. for about 15 to
20 minutes in a quick oven.

This recipe froom mrs Ansteys recipe book was obtained by her when staying
with relatives from Suffolk before her marriage in 1859.

Taken from: Good things in England by Florence White.

—–

Title: ROMERTOPF’S BEGGAR’S CHICKEN
Categories: Chinese, Poultry
Yield: 4 servings

Stephen Ceideburg
4 lb Frying chicken, cut into
-sections
Arrowroot
MARINADE:
1 ts Sesame oil
1 tb Dry sherry
1/4 ts Chinese Five Spices (see
-note below)
1/4 ts White pepper
1 Clove pressed garlic
1/4 c Soy sauce
1 ts Grated fresh ginger root

For teriyaki lovers, here’s the finest recipe inspired
by the excellent little pamphlet Cook in Clay
published by the makers of the Romertopf pot. We’ve
served this dish, with variations, to as many as a
dozen guests with never anything less than ecstatic
results. The chicken comes out tender and full of
flavor, especially after being marinated in this
incredible sauce. You can add all sorts of Chinese or
Japanese seasonings, but be sure they stay on the
bland side. Caution: Don’t add any salt-there’s enough
in any good soy sauce. (We prefer the rich, heavy soy
sauce bottled in Hong Kong in a brown stone jug by Ko
Sang Yick.)

In a non-metal bowl, combine the ingredients for the
marinade, mix well, and marinate the pieces of chicken
for at least half a day, turning frequently.

When ready to cook, presoak pot, top and bottom, in
water for 15 minutes.

Add the chicken and the marinade to the pot.

Place covered pot in a cold oven.

Set temperature to 450 degrees F.

Cook 45 minutes.

Ten minutes before end of cooking time, remove the pot
and pour off the liquid into a saucepan.

Return the pot to the oven, uncovered, for the final
10 minutes of cooking.

Meanwhile, bring the liquid in saucepan to a boil and
thicken with arrowroot.

Serve with rice, liberally drenched with the sauce.

For an optional Chinese touch, sprinkle the chicken
with almonds and sesame seeds.

Note: Chinese Five Spices are a combination, in powder
form, usually found in Chinese markets. If not
available, use star anise, ground to a powder with a
mortar and pestle.

From “Romertopf, The Clay-Pot Cookbook”, Georgia
McLeod Sales and Grover Sales, Atheneum, NY, 1979.
ISBN 0-689-70547-6

—–

Cornbread stuffing

make 1 batch cornbread from Arrowhead Mills mix ( use egg substitute
eliminate fat from package directions)
* I am sure you could use something else., I like this one.

3 cloves garlic minced
1 lg onion
3-6 stalks of celery
red pepper ( optional)

“ saute” veggies. Crumble up cornbread and add veggies.

Add sage to taste ( I use about 1 1/2 tsp). Moisten with 1/2 cup
vegetarian chicken flavored broth.

I add about 1 lb of seitan to this chopped in 1 inch cubes.

Bake at 350 with whatever else you are baking for about 35 minutes.

Title: SHERRIED PORTOBELLO MUSHROOM GRAVY
Categories: Gravy
Yield: 3 Cups

Pan of drippings from roast
-turkey breast
3/4 c Dry sherry
1 Portobello mushroom, cut
-into 1/2-inch cubes
1 1/2 c Water; up to 2 1/4 c
3 tb Cornstarch mixed with
3 tb Water
Salt and pepper

Remove the turkey breast from the roasting pan; set aside.

Place the pan and its drippings over medium-low heat. Stir in the
sherry, scraping and deglazing the pan. Add the mushroom pieces,
continuing to stir. As the sauce thickens, add the water, a little at
a time, continuing to stir for 3 or 4 minutes. Stir in the
cornstarch-water mixture, increase the heat to medium and stir until
the gravy thickens. Taste and adjust seasoning with salt and pepper,
if necessary.

Yields 3 cups.

The San Francisco Chronicle, November 15, 1995

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CREAM OF POBLANO SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ea Corn tortillas (6-inch)
2 tb Flour
1/2 ts Chili powder
1 t Cumin
1/2 ts Salt
1/2 ts Black pepper
2 tb Canola oil
1/2 c Onion, finely diced
1/2 c Poblano peppers, fine dice
1/2 ts Garlic, minced
2 tb Butter
2 c Chicken stock
1/2 c Half-and-half
1/8 c Roasted chopped chicken
1/2 c Monterrey Jack cheese,
(shredded)

Cut the corn tortillas into ninths, place in a food
processor and chop until fine. Add flour, chili
powder, cumin, salt and pepper. Blend until the
tortillas become the consisitency of cornmeal.

Place the canola oil in a stockpot on medium-high
heat. Add onions, peppers and garlic. Saute until
onions are clear. Add butter and let melt. Add
tortilla-flour mixture to the pan and mix to form a
roux, stirring with a wire whip. Do not let it burn.
While stirring, slowly add the chicken stock. Make
sure to scrape the sides and bottom. Add the
half-and-half. Bring to a slow simmer and cook for 7
to 10 minutes. Do not let soup come to a hard boil.
Turn off heat and let cool. Add the roasted chopped
chicken meat to the stockpot before serving. Top each
serving with shredded Monterrey Jack cheese, diced
poblano pepper and crisply fried tortilla strips.

Per serving 181 calories, 11 grams fat, 26 milligrams
cholesterol, 591 milligrams sodium.

Copy of recipe printed in the Houston Chronicle.
Recipe from Cavanagh’s restaurant.

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