Blend:
Mix:
Take out 1 1/4 c. of dry mixture for the crumbly stuff.
Add to it
Pour liquid mixture into dry mix and add 1 tsp. of baking powder and 1 tsp baking soda.
Put into a pan, sprinkle
crumbly stuff on top and bake at 350 deg. for 20-30 minutes.
Soysage
4 c. tofu
2 c. whole wheat flour
1 c. wheat germ
3/4 c. oil
1 1/4 c. soymilk
1 c. nutritional yeast
1 1/2 tsp. fennel se
ed
1 tsp black pepper
1/4 c. soy sauce
3 tsp. oregano
2 tsp. salt
1/2 tsp. cayenne
2 Tbl brown sugar
2 Tbl garlic powder
2 Tbl wet mustard
2 tsp allspice
Mix ingredients. Form into patties and cook on grill.
from the wonderful New Farm Vegetarian Cookbook
Pancakes.
Plain and simple.
Makes enough for 1 1/2 hungry people
Mix:
Heat griddle over medium flame. Then oil griddle slightly. Cook 'em.
from the wonderful New Farm Vegetarian Cookbook
S aute onions and mushrooms in sesame oil and butter until onions are soft. Add broccoli and cook until its cooked bright green but NOT mushy. Add miso, salt andpepper, and perhaps some water to make a little juice to taste. Add vegetable mix to rice ands tir thoroughly.
MUSHROOM BISQUE--Syn old menubook
3 3/4 c. butter(or margerine)
10 c. chopped onions
20 c. choppped celery (may have to improvise with celery seed)
7 Tbl dried dill weed
20 c. finely chopped spinach
40 c. sliced mushrooms
50 c. milk/soy
milk
2 1/2 c. unbleached white flour
10 c. water
5 tsp salt
10 dashes black pepper
3 Tbl soy sauce
In big pot, melt 1 1/4 c. butter and saute the onions, celery, and dillweed over medium heat. When onions begin to brown, add spin
ach and mushrooms and saute untiltender. Add 40 c. milk and simmer on low flame, uncovered.Meanwhile, melt reamining butter in another (smaller) pot. Add flour andstir until smooth. add remaining milk stirring with a whisk, then add to soup along with
water. Add salt pepper, and tamari. Taste and correct! Simmer 10 min. more and serve.
RUSSIAN VEGETABLE PIE--Wed, 2/23/94
10 pie crusts (see p.344, Whole wheat pastry, The New Natural Foods Cookbook, Jean Hewitt)
2 1/2 lb fresh mushrooms
10 c. chopped onions
10 c. shredded green cabbage
10 c. peeled and thinly sliced broccoli stems(cathys note: how does one peel broccoli?)
10 c. peeled and thinly sliced carrots
10 tsp ground caraway seeds
2
0 tsp chopped basil
5 tsp sea salt
2 1/2 tsp black pepper
2 1/2 c. white wine
2 1/2 c. whole wheat flour
10 finely chopped scallions
10 c. tofu cottage cheese (see recipe below)
10 c. pureed tofu
paprika
Roll out pie d
ough and set aside.Remove mushroom caps from stems and set aside the caps. Chop stems intofine pieces.Saute the onions, cabbage, broccoli, carrots and mushroom stem bits untiltender.Add spices, wine, and flour, combine well and remove from heat. Addchop
ped scallions.Spread tofu cottage cheese in the bottom of the pie shell. Spoon thevegetable filling over this layer. Spread pureed tofu over the top.Sautee mushroom caps for a few minutes, arrange them evenly on top of thepie. Dust with paprika. Bake
at 350 fro 30-40 minutes, let cool 10 minutes.
Pasta Salad A la Barbie(‘95-?)
Make pasta. (whole bag for house)
Steam broccoli and carrots.
Dressing: 2 parts olive oil to one part vinegar, plus salt n' peppe
r, basil, oregano
Chop up some tomatoes and add it, and grated parmesan cheese if you so desire
Kelly’s Chicago Deep Dish Pizza
3 1/4 c. flour
1 T. yeast
1 1/4 c. warm (120-130 F) water
3 T. oil
In large m
ixer bowl, combine 1 1/2 c. flour with yeast & mix well. Add warm water & oil, blend until moistened. Stir in remaining flour to make firm dough. Knead 3-5 min. Cover; let rise 20 min. while you prep sauce & toppings & cheese. Roll do
ugh into 16 inch cirle, place in oiled 14 inch round pan. Cover; let rise 30 min. Finish prepping toppings. Spread sauce across crust, then sprinkle with toppings, finally with cheese. Bake in 425 F oven for 20-25 min.
PIZZA SYNERGY STYLE-fr
om an old Syn menu book
dough: do this first so it has time to rise
24 c. sifted flour
6 cakes yeast (try about 4 Tbl ADY)
8 c. 85 degree water
1/2 c. olive oil
2 Tbl salt
oregano, garlic powder, parsley, tarrago
n
Dissolve yeast in the warm water mixed with salt. When dissolved, add 1/2the flour and drizzle in half the oil. Stir together. Stir in the rest of the flour. Use handsas it gets too thick to stir. Put on floured board and knead 10 minutes. Put in
oild bowl. Cover with a dampcloth and let rise 1-1 1/2 hours.
Sauce
Sautee in olive oil with basil and oregano until soft:
10 onions
10 diced carrots
5 chopped green peppers
Add:
20 cups chopped tomatoes(or canned tom
atoes)
10 bay leaves
1 can tomato paste
salt and pepper, dashes of tabasco to taste
Bring to a boil and simer until thickened
Toppings
tons and gobs of grated cheese
about 6 green onions, chopped
1/2 flat of mushro
oms, sliced
tomatoes
green peppers
chopped tofu
artichoke hearts
Process
Pre-heat ovens to 400-450
Roll dough out nice and flat(really pound it, thick crusts will rise a lot and make PIZZA BREAD!). Place on big baking s
heets, put on toppings, and bake 20-30 minutes.
Leftover Burgers...from Rachel Katz ‘95
Take all the leftovers and put them in a bowl. If there are big chunks, you may want to omit those leftovers
or blend/food process them first.
Pour in a little soy sauce
Add a handful of nutritional yeast
Stir in enough flour that you can mold the mush into patties when your hands are wet.
Mold into patties, dip in flour a
nd fry or bake on well
oiled cookie sheets until golden brown.
They are delicious and always taste approximately the same, no matter what leftovers you started with.
Sloppy Joes
Saute in 3 Tbl oil
1
large onion, diced
2 medium green peppers, diced
Add:
1 1/2 c. boilng water
2 1/2 c. tomato sauce
1-2 Tbl chili powder
"good pinch pepper" (is that a brand or a description? :-})
1 tsp salt
1 Tbl soy sauce
1 Tbl mustard
1 Tbl sugar
1 1/2 c. dry TVP
Simmer together 20 minutes and serve hot.
(great with Soft Sandwich Buns)
from the wonderful New Farm Vegetarian Cookbo
ok
Mikhail’s (‘95-’97) Rockin’ Hummus
x1 x12 Ingredient
1
c 12c dry garbanzo beans
1/2-3/4 c 6-8c water
4-6 cloves 48-72 garlic
1/3 c. 4c. lemon juice
1 tsp. 3 Tbl salt
1Tbl 3/4 c. olive oil
1/4 c. 3 c. tahini
(sesame butter)
1 Tbl 3/4 c. chopped parsley*
1 pinch some paprika**
*I never use parsley, but that is a personal prejudice
**Severely optional: for looks only, sprinkle on top; don't use cayenne
Soak or boil garbanzo
s until very soft(this takes a while) the beans should squish between two fingers, rather than splitting in half, for best results. Finely chop or puree garlic cloves (after peeling). Same for parsley if you like the stuff.
Food process(a verb!) bean
s as fine as possible, then put in industrial blender for best results (creamy texture). Don't blend yet. As you blend each load of food-processed(an adjective!) beans, put in blend and andd some of the liquid ingredients for each blender load (Important
: taste and order of addition are unimportant, consistency is God because keeping a somewhat liquid consistency in the blender at all times insures thorough blending) Add tahini, salt at your leisure to the blender loads.
Combine all blender loads i
n a big pot and mix thoroughly(two clean hands work well). sprinkle paprika on top for colorful, eye-pleasing touch.
MikGranola...adapted from New Farm(p184)
Mix together:
Kelly’s Sof
t Pretzels
Pour 1 c. warm water into large bowl. Sprinkle a scant Tbl yeast and a teaspoon sugar across water. Let yeast proof; swirl mixture. Add 2 c. flour and mix. Add more flour to make stiff dough. Knead 5 min. until smooth. Divide i
nto 16 pieces and make neat pretzels and other fun shapes. Place on greased cookie sheet. Brush with egg wash (1 egg + T. water) or margarine for you vegans. Sprinkle with coarse salt. Bake at 475 F for ten min. -- until golden brown & smelling yu
mmy!
TOFU COTTAGE CHEESE--Wed, 2/23
5 c. onions
10 c. tofu
dill
salt
garlic
<
br>rice vinegar
Sautee 5 c. finely chopped onions with 2 1/2 tsp dill, a few pinches of salt, some garlic, and rice vinegar. Cool, and mix with 10 c. hand-crumbled tofu
* goes in Russian Vegetable Pie
TOMATO SAUCE--from an old me
nubook
4 onions, chopped
8 cloves garlic
1 c. oil
8 small carrots, grated
1 c. chopped green pepper
8 bay leaves
8 tsp oregano
4 tsp thyme
2 tsp basil
1 c. chopped parsley
16 c. tomatoes, fresh or canned
6 c. tomato paste
8 tsp. salt
2 tsp brown sugar
1 tsp pepper
Saute onion and garlic in oil until soft. discard garlic. (cathy's note: WHAT? Discard it! no way!) Add carrot, green pepper, bay leaves, and herbs. Stir well. Add tomatoes, to
mato paste, and seasonings. Simmer 1/2 hour. Remove bay leaves.
LEMON VINAIGRETTE--from an old menubook
5 c. olive oil
3 1/3 c lemon juice
2 1/2 c fresh chives
1/2 c green onions, finely minced
1/2 c dijon mustard
salt and pepper to taste
Combine it all, season to taste, shake it in a covered container until blended.
YUM GOOD GRAVY--Cecil(‘94?)
Goes well with Seitan
1/4 c whole wheat flour
1/2 c nutritional yeas
t
1/3 c. vegetable oil
1 1/2 c. water
Mix and lightly toast nutri yeast and flour ina small saucepan. don't let it burn. Add oil and mix well until the whole thing is gritty and wet. You can use less oil if you want, it'll be fine. Add wat
er, bring to boil, turn back down and simmer until it thickens (less than five minutes). Add soy sauce for color and salt, pepper, garlic powder, mushrooms, etc. to taste.
Courtesty of PETA (People for the Ethical Treatment of Animals).
Confectioner's Icing
confectioner's sugar
a liquid-- milk, water, fresh orange or lemon juice (toss in some zest while you're at it), other fruit juices...
Stir a little bit of the liquid into the sugar -- it doesn't take muc
h liquid, you'd be surprised -- great thing about this icing is you can just tweak the ingredients -- too wet, add more sugar, too dry, more liquid --
makes a light (but rather sweet) glaze to drizzle over everything -- cookies, sweet bread, Sally Lun
n Bread, etc. :-) Works best with real confectioner's sugar rather than the ground in the blender Synergy kind.
Colleen's
(‘96-97)Soft Sandwich Buns
Put in bowl:
1/4 c. oil
1/4 c. sugar
Heat 2 c. soymilk to scalding and pour into bowl. Let cool.
Place in large bowl:
2 Tbl yeast
1 tsp. sugar
1/4 c. warm water
Let sit a few minutes, then add cooled milk.
Add 2 c. white unbleached flourand beat 100 times 'til smooth. Let rest 10 minutes.
Beat in:
4 c. flour
1 tsp. salt
Add flour so the dough can be k
neaded 5 minutes.
Put shaped rolls on an oiled cookie sheet and let rise 30 minutes.
Bake at 375 deg. F for 20 minutes.
from the wonderful New Farm Vegetarian Cookbook
Sally Lunn Bread
This sweet bread was hawk
ed on the streets of medieval France as "soleil et lune" -- sun and moon -- which the English heard "Sally Lunn"...
1 c. milk (soy milk)
1/2 c. butter (margarine)
1/4 c. water
3 1/2 c. white flour
2 t. salt (optional)
3 eggs, beat
en (3/4 c. boiling water + 3 T. lecithin)
1/2 c. honey
2 T. yeast
1 t. vanilla
1/2 t. almond extract (very optional)
Heat milk in saucepan, add butter & water. Cool to lukewarm. Pour mixture into a bowl and add flour, salt, eggs
, honey, yeast, vanilla, almond extract. Mix until well blended. Cover and place in a warm spot
to rise for about 1 hour. Stir down and pour into greased 9 or 10 inch angel food cake pan (tube). Bake at 350 F for 50 min.
Kelly’s Anad
ama Bread (Damn Amanda Bread-!)
2 loaves
The (rather sexist) story goes that Ana was a poor pioneer housewife. Her floor was never swept, her cooking was disastrous. So one day her husband finally got fed up eating the same old hard brea
d day after day, and thought it couldn't be that hard to make a decent loaf of bread. So he threw together some cornmeal and molasses, yeast and flour, and a few
other things -- and when the loaves came out of the oven, he got his wife and yelled at
her, "ANA DAMMIT I'LL MAKE MY OWN BREAD!!!" and thus we have
Anadama Bread.
5 c. flour
1/2 c. cornmeal
1 T. yeast
2 1/2 c. water
2 T. butter (margarine)
1/2 c. molasses
Stir 1 c. cold water into cornmeal. Boil ano
ther c. in a saucepan. Stir in cornmeal mixture. Cook until very thick (this takes a really damn long time). Add butter, molasses. Cool until lukewarm. Warm remaining water and stir in yeast. Add to cornmeal and gradually stir in about 4 1/2 c. flou
r. Knead for 10 min. until sproingy; add flour as needed (ps. if I
remember right -- you need a lot more flour before you can even knead it). Shape into ball; cover and let rise until doubled. Punch down, divide into loaves, let rise in pans until d
oubled yet again. Bake at 350 F for
1 hour or til loaves sound hollow.
Liz's(‘96-97) Cuban Easy Bread
( from Great Bread! by Bernice Hunt, p. 44)
2 Tbl active dry yeast
2 c. whole-wheat flour
3-4 c. unb
leached white flour
1 Tbl salt
2 Tbl sugar
2 c. warm water(110-115 deg F)
corn meal
Combine yeast, whole-wheat fllour, 2 c. white flour, salt, and sugar in large bowl. Add warm water and stir well.
Add 1 c. flour and begin to kn
ead. Add more flour as necessary to make the dough stiff enough to handle easily. Knead for 5-6 minutes, until dough is smooth and elastic.
Grease the bowl, put in the dough, and turn over so the greased side is up. Cover it and put it in a warm pla
ce to rise until doubled--about 15 minutes.
PUnch down dough and cut it in half with a sharp knife. Slam each piece hard on the table and squeeze it to force out the bubbles. Flatten the dough slightly, then roll it up tightly to form either rounds
or long loaves. Slash each one down the middle with a sharp knife.
Sprinkle a baking sheet with corn meal and put ht loaves on it. Brush the tops with cold water and put the pan into a cold oven. Turn the oven to 400 def. F. The bread rises as th
e oven heats up. Bake about 50 minutes or until brown and crispy.
Basic 50/50 Bread- O'keefe(‘94?) Style
Mix the following and let sit for 15 minutes:
1 quart vanilla soy milk
3 quarts hot water
1/
3 cup yeast
2 cups honey
Add whole wheat flour until a soupy mud is established (15 minutes)
Hobart in the following ingredients for 10 minutes:
4 cups Gluten
6 cups white flour
Knead in white flour as needed (15 min
utes)
Oil pot and cover dough, alloting a 30 minute rise
Punch, add 2 Tbl salt and knead (15 minutes)
Oil pot and cover dough, alloting a 30 minute rise
Punch, divide into 8 loaves, knead and shape.
Allow 30 minute rise in oven
C
rank oven up to 350 and bake for 50 minutes.
Basic Whole Wheat Bread (p. 80, the Bread Book)
x6 for house
2 tsp. active dry yeast
1/2 c. warm water(110 deg. F)
6 c. whole wehat flour
2 1/2 tsp salt
2 1/4
c. lukewarm water
2 Tbl honey(or other sweetener)
2 Tbl oil
Dissolve yeast in 1/2 c. warm water
Mix flour and salt in large bowl
dissolve honey in 2 1/4 c. water and add oil(optional). Pour liquids and yeast mixture into flour. Add
more water or flour if necessary.
Knead dough about 20 minutes(600 strokes). (HOBART!!!!!) It will become "lustrous, utterly supple and elastic."
Form dough into smooth round ball and put into a big clean bowl to rise. Put a cloth or sheet over
the top and put it in a warm place to rise. at 80 deg. F, should take 1 1/2 to 2 hours.
Turn dough onto lightly floured board and deflate. Cut in loaf sized pieces, shape, and put in greased loaf pans. Let rise 30 to 45 minutes. Put in oven at 425
deg. F. AFter 10 minutes, turn down to 325 deg. F. Bake 45 min to 1 hr.
Kelly's Hot Cross Buns
from Our Daily Bread, by Stella Standard, 1970
2 envelopes yeast ( about 2 Tbl)
1/4 cup lukewarm water
1 TBl light brown suga
r
1 & 1/2 cups scalded milk/soymilk
1/2 cup sweet butter/margarine
1/2 cup brown sugar
(1 & 1/2 tsps salt)* (optional)
2 eggs, beaten* (lecithin works too)
4 (or more) cups sifted flour
2 tsps. cinnamon
1 tsp.
cloves
1/2 tsp. nutmeg
1/2 cup currants* (Raisins worked for us!)
1/3 cup finely diced citron* (orange & lemon zest)
Frosting:
2 TBSPs. hot milk
Powdered sugar
Grated rind of 1 lemon
Dissolve the
yeast in the lukewarm water with 1 Tbl brown sugar until frothy. Scald the milk and add the butter, sugar, (and salt). Beat the eggs until light and combine with the milk mixture and the yeast. Sift 3 cups of the flour with the spices into a mixing bowl;
add the yeast mixture. Beat for 4 minutes. If necessary add more flour to make a firm dough. Beat well and set the dough in a pan of quite warm water to rise, covered with a towel.
When dough is light, beat it down well and form into 2 dozen balls.
Slash the tops with a knife in the form of a cross. Put them in a long well-greased pan, loosely covered with a towel, to rise again. This will take about 45 minutes.
Bake them about 20 minutes at 400 degrees. If baking too fast turn the heat down t
o 325 degrees. When they come from the oven, brush with melted butter.
For the icing, mix the hot milk with as much powdered sugar as it will take and not run; add the lemon rind.
When the rolls are cool, make a cross over the tops with icing.
Kelly’s Mrs. Irving's Delicious Shortbread
1 c. softened butter (margarine)
1/2 c. confectioner's sugar (you can grind regular sugar in the blender -- it works well enough, if not perfectly)
2 c. flour
pinch of salt
(optional)
1/4 t. baking powder
Cream butter until soft, smooth, fluffy. Add confectioner's sugar a bit at a time and beat until smooth. Stir together flour, salt, baking powder. Add flour mixture to butter mixture and beat together.
Flour
the counter. Roll out dough to 1/4 inch. thick and cut out shapes.
Place on very lightly greased cookie sheet. Prick each cookie twice with a fork and sprinkle with sugar (green or red sugar is fun!) Bake in 350 F oven for 10 min or until edges ar
e light brown.
from the "Anne of Green Gables Cookbook"
Barbie’s Oh So Good Chocol
ate Cake
3 cups flour
2 cups sugar
2/3 cup cocoa
2 tsp. baking soda
1 tsp. salt
2 cups water
2/3 cups oil
2 tsp. vanilla
2 Tbsp. vinegar
Combine the dry ingredients in a large mixing bowl. In another bowl,
mix the water, oil, and vanilla together. Gently stir into the dry ingredients. Before the mixture is completely smooth, add the vinegar and
mix till completely mixed (no lumps). Do not over-beat. Pour into a greased and floured pan. Bake at 350
* for 25 minutes or until toothpick comes out clean.
Cathy's Yummy Vegan Brownies
x 4 for house
Mix, cook until thick, and cool completely:
1/3 c. flour
1 c. water
Melt 1/2 c. margarine. Add 2/3 c. cocoa to it, stir 'til smooth, and cool.
Beat into cooled flour mixture:
2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
cocoa mixture
M
ix together and add to above:
2 c. flour
2 1/2 tsp. baking powder
Optionally add:
6 oz. chocolate chips(the way I do it)
or 1/2 c. chopped nuts(icky!)
Bake in oiled 9x13 pan(or the big square one f
or the house) at 350 deg. for 20-25 minutes.
from the wonderful New Farm Vegetarian Cookbook