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|12-14-2006, 02:56 AM||#10|
Re: IDSO Recipes that DO NOT contain
Here are some of my favorites:
Cashew Chili (this recipe is very forgiving and I often double it and freeze some)
2-3 cups cooked kidney beans (or pinto beans)
4 med. onions, chopped (I used one or two large)
2 green peppers, chopped
2 stalks celery, chopped
3 or more cloves of garlic, mashed
1 tsp. dried basil
1 tsp. oregano
1 Tbsp. chili powder
1 tsp. ground cumin
1 qt. home canned tomatoes (or 2 16 oz. cans peeled tomatoes
Fresh ground black pepper to taste
1 bay leaf
1/2 to 1 cup cashews (raw or cooked)
1 handful raisins or 1 Tbsp. molasses (i prefer the molasses)
1 tsp. salt
1/4 cup more or less red wine or cider vinegar
Stir Fry Vegetables. Add spices. Put in large stock pot. Add Tomatoes, cooked beans, cashews, and molasses or raisins. Add vinegar (or wine) a little at a time (taste between additions). Simmer until blended.
Nut and Mushroom Loaf (this one is VERY tasty, but is a bit time consuming unless you have a food processor. And to give credit where credit is due, this recipe is from a member of vegpeople.com)
- 2/3 cup red lentils
- 1 cup walnuts
- 1 cup hazelnuts
- 1 large carrot
- 2 cel ery stalks
- 1 large onion
- 4 ounces of mushrooms
- 1/4 cup coconut oil (or margarine)
- 2 teaspoons of curry powder
- 2 tablespoons of ketchup
- 2 tablespoons of Worchestershire sauce
- egg replacer for 1 egg (my favorite egg replacer is 1 Tbsp ground flax seeds beaten together with 3 Tbsp water - let sit for a few minutes and it gets gooey like an egg...but sometimes I use 2/3 cup breadcrumbs with a little extra water instead)
- 2 teaspoons of salt
- 4 tablespoons of fresh parsley, chopped (I use dried)
- 2/3 cup of water
1. Soak the lentils for one hour in cold water, then drain well.
2. Grind all the nuts in a processor until they are fine (but not too smooth)
3. Finely chop the carrot, celery, onion and mushrooms. Use a processor if
necessary, then fry them in the coconut butter for about 5 minutes. Add the
curry and keep stirring for another minute. Set aside to cool.
4. Once cooled, mix all the ingredients together and place them in a 2 lb loaf
pan using greased (use some coconut oil) wax paper both on the bottom and on
top of the loaf. By sealing it, you prevent it from getting dry and/or burned.
5. Heat the oven to 375 F, and bake for one hour.
Tofu Basil Ricotta (this is from theppk.com website, such a versatile recipe - I use it for lasagna, stuffed shells, manicotti, calzones, etc.)
1 pound firm tofu, pressed (not silken tofu)
2 tsp lemon juice
2 tsp olive oil
1 clove garlic, minced
1/4 tsp salt
1/4 cup nutritional yeast flakes
handful fresh basil leaves, chopped fine (ten leaves or so)
dash fresh black pepper
In a large bowl, mush the tofu up with your hands, till it's crumbly.
Add lemon juice, garlic, salt and pepper and basil. Mush with hands again, this time you want it to get very mushy so squeeze through your fingers and mush until it reaches the consistency of ricotta cheese. May take 2-5 minutes.
Add olive oil, stir with fork. Add nutritional yeast and combine all ingredients well. Use a fork now, because the oil will make it sticky. Cover and refigerate until ready to use.
Black Bean Burgers (these are yummy topped with salsa and guacamole!)
5 tablespoons olive oil
1 small onion, chopped
1 medium red bell pepper, stemmed, seeded, deveined, and chopped
4 large cloves garlic, minced
1/2 cup mushrooms, chopped
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
2 tablespoons ketchup
1/3 cup pecans
1 1/2 cups cooked or canned black beans, drained (save liquid for chile)
1 cup cooked brown basmati rice
2 cups fresh bread crumbs---preferably from 9-grain/whole wheat bread
1 1/2 teas. sea salt
1/2 teas. pepper
Hot pepper sauce such as Tobasco (I usually omit this)
1. Heat 1 tablespoon oil in a medium skillet over medium heat. Add onion, red pepper, and garlic. Cook stirring frequently, for 4 minutes; then add mushrooms. Saute all until soft and onions are translucent, about 8 minutes. Add cumin, turmeric and ketchup. Cook for l minute.
2. In the bowl of a food processor, chop pecans. Add onion mixture, beans and rice. Process until combined, being careful not to pulverize the mixture. Transfer to a large bowl. Add bread crumbs and mix well. Season with salt, pepper and hot pepper sauce. Optional: let chill in refrigerator, making burgers easier to handle.
3. Heat 2 tablespoons olive oil over medium high heat in a large nonstick skillet. Make patties or drop 1/4 cup balls of bean mixture into skillet then flatten into 3-inch patties. Cook until golden brown 3 to 5 minutes per side. Repeat process with remaining 2 tablespoons oil and bean mixture.
Note: Cooked black bean burgers freeze well.
Peanut Sauce (we love this over pasta or rice noodles with some broccoli florets and grated carrots mixed in...it sounds strange, but is very tasty, also good cold)
1/2 c water
2 T tamari (or soy sauce)
1/4 c mirin (sweet cooking rice wine) or if you can't
find sub: 1 tablespoon of honey or other sweetener
2-3 dashes of toasted sesame oil
cayenne pepper or jalepeno
2+ T peanut butter (if your peanut butter has sugar in
it I'd skip the mirin/honey)
While stirring bring all the above to a boil then let
simmer for a few minutes. If it looks thinner than
you'd like add more peanut butter, if it looks to
thick add more water.
At end you can add some chopped cilantro
Chickpea and Cabbage soup (one of my absolute favorites!!)
1 Large onion chopped
3-4 cloves garlic
1/2 cup water
14 oz can diced tomatoes
1/2 a large cabbage shredded (about 4-5 cups)
2 potatoes (small to medium)
8 cups stock
2 cans chick peas (drained)
1 1/2 teaspoons dried ground lemon (or just use a bit extra lemon juice)
1 1/2 teaspoons lemon juice
2 t paprika
3 T dried parsley
2 t salt
1. saute onion and garlic in water. Stir in tomato and cabbage. Cover and simmer about 10 minutes.
2. Cook Potato in stock. Strain 4 cups stock and puree with one can drained chick peas. Add puree and the saute to pot. Stir in the remaining ingredients.
3. Simmer for about 20-30 minutes.
I hope you find a few recipes you like! I would also second the recommendation for TVP (Texturized Vegetable Protien), it is super cheap (I think I pay around 60 cents a pound at the health food store) and easy to throw into your usual recipes that call for ground beef (spaghetti, lasagna, chili, tacos), my sister who is nowhere near being a vegetarian, uses it in her family's meals and they cannot tell the difference....
Also, another cookbook you may want to take a look at is The Vegetarian Meat and Potatoes Cookbook (maybe spend a hour or so in Barnes and Nobles flipping through it to get some ideas...)...it has some good recipes for people who are normally meat and potatoes eaters...
Mama to Simon 12/22/06
Keegan 3/14/09 and Ezra 9/10/11