UNYEASTED CARROT RYE BREAD WITH CARAWAY
The recipe is inspired in part by the Tassajara Bread Book’s recipe for Tibetan Barley Bread.
- 2 cups rye flour
- 4 cups whole wheat flour
- 2 cups carrot pulp
- 1/2 cup caraway seeds (or more, to taste)
- 1 1/2 tsp salt
- 2 tbsp sesame oil (if no sesame oil, use all corn oil)
- 2 tbsp corn oil, or other light vegetable oil
- 3 1/2 cups boiling water (or slightly less, for carrot puree)
Pan roast rye flour in 1 tbsp sesame oil until darkened.
(This creates a heavenly aroma!)Mix flours together with salt. Add caraway seeds.
Add oil, rubbing flour between hands until oily.
Add carrot pulp, and mix well.
Add boiling water, using spoon to mix until dough begins to form, and then hands.
Keep hands cool by dipping them in a bowl of cool water.
Mix until earlobe consistency.
Knead until smooth; i.e., until dough streches instead of tearing.
Shape into two small loaves, and place in oiled pans.
Cut tops lengthwise.
Proof 2-6 hours, in oven set at 100-150 F, or on countertop overnight.
Brush tops of loaves with oil and place damp tea towel over top to prevent drying.
Bake at 450F for 20 minutes on middle shelf, and then at 400F for 40 minutes on top shelf.
Alternatively, you may bake at 350F for 1 1/2 hours.
Crush will be rough but inside tender, and bottom and sides will be dark brown.
Cooked bread will sound a hollow thump when tapped with finger.
Wait until cool (approx. 1 hour) before slicing, for bread that slices cleanly
HEARTY SPINACH AND TOFU RISOTTO
Recipe By :
Serving Size : 4
Categories : Vegetarian Main dish
Inet
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Tofu, drained
1 md Onion — chopped (1/2 cup)
1 Garlic clove — minced
2 tb Vegetable oil
14 1/2 oz Tomatoes, Italian, canned
–chopped
1 t Oregano — dried; crushed
2 c Rice, brown — cooked
10 oz Spinach, frozen, chopped
–thawed and drained
1 tb Sesame seeds — toasted
Place tofu in blender container. Cover; blend until
smooth. In a large saucepan cook onion and garlic in
hot oil until onion is tender. Add undrained tomatoes
and oregano.Bring to boiling; reduce heat. Simmer,
uncovered, about 3 minutes. Stir in tofu, rice,
spinach, 1/2 tsp salt, and 1/4 tsp pepper. Divide
mixture into 4 individual greased cassroles or place
all of the mixture in a greased 1 1/2-quart casserole.
Bake, uncovered, in a 350 deg oven for 30 minutes or
unti heated through. Top with sesame seed. Makes 4
servings.
WILD RICE WITH CHESTNUTS
Serving Size : 6
Categories : Vegetarian Rice
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
5 md Shallots
– peeled and finely chopped
2 Celery ribs — finely chopped
1 c Wild rice — rinsed
1/3 c Dried, peeled chestnuts
1/4 c Dried currants
2 ts Aniseed
1/4 ts Sea salt — or to taste
4 c Water
1 t Finely chopped orange zest
-OR- grated
PRESSURE COOKER: Heat the oil in the cooker. Add the
shallots and celery and cook, stirring frequently,
until softened slightly, about 1 minute. Stir in the
rice, chestnuts, currants, aniseed, salt, and water.
Lock the lid in place and over high heat bring to high
pressure. Lower the heat just enough to maintain high
pressure and cook for 25 minutes. Allow the pressure
to come down naturally or use a quick release method.
Remove the lid, tilting it away from you to allow any
excess steam to escape. If the rice or chestnuts are
not quite cooked, return to high pressure for a few
minutes.
Drain (reserving the liquid for stock) and return to
the pot. Cover and let steam over low heat for a few
minutes to dry out. Fluff up as you stir in the
orange peel. Break up chestnuts into 2 to 3 pieces
with a fork, if desired.
STANDARD STOVETOP: Soak the chestnuts overnight.
Drain and reserve the water. In a heavy 2-quart
saucepan, heat the oil. Add the shallots and celery
and saute for 1 minute. Add the chestnut soaking
liqiud plus enough water to equal 3 cups and bring to
a boil. Stir in the rice, reserved chestnuts,
currants, aniseed, and salt. Return to the boil,
cover, reduce heat, and simmer until most of the
grains have butterflied and almost all the liquid has
been absorbed, about 50 minutes. Let stand, covered,
off heat for 10 minutes. If there is still liquid
left in the bottom of the pot, lift out the rice with
a slotted spoon.
Source: Recipes from an Ecological Kitchen – by Lorna
J. Sass ISBN: 0-688-10051-1 Typed by Karen Mintzias
RICE-FLOUR DOSAS WITH MUSTARD SEEDS AND BLACK
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bakery Breakfast
Snacks Vegetarian
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose white flour
1 c Rice flour
1/8 ts Cayenne pepper (or more)
1/2 c Peeled and chopped onion
1/4 c Freshly grated coconut
1 1/4 ts Salt
1 c Plain soy yogurt
7 tb Vegetable oil (about)
1 t Whole black mustard seeds
1 t Black peppercorns
— (coarsley crushed
— or very coarsely ground)
In a food processor or blender, blend together white
flour, rice flour, cayenne, onion, coconut, salt,
yogurt, and 3/4 cup water until smooth. Transfer
mixture to a bowl.
Heat 1 tablespoon oil in a small skillet set over
medium heat and cook mustard seeds until they begin to
pop. Add seeds and oil, along with black pepper, to
batter; stir to combine thoroughly.
Have all cooking paraphernalia ready and at hand. You
will need to have near your skillet: 1/4 to 1/2 cup of
vegetable oil in a cup or bowl with a small spoon, a
larger spoon to spread the batter, the bowl of batter
with a 1/3-cup measuring scoop/cup, a metal spatula
for turning the pancakes, and a plate on which to
place the finished dosas after they are cooked.
Pour 1 teaspoon of oil into the skillet and tilt to
distribute evenly. Heat the skillet over medium-low
until oil is hot. Pour 1/3 cup of the mixture onto the
center of the hot skillet. Use the large spoon to
spread the batter in a spiral motion, until the
pancake is about 6-7 inches in diameter. Turn pancake
after 2 minutes and cook another 2 minutes on the
other side. Remove pancake to plate and repeat with
remaining batter, adding only enough additional oil to
the skillet as needed to keep surface evenly greased.
I found that about 1/2 to 3/4 teaspoon for each
pancake was plenty, but your mileage may vary.
Serve right away, or reheat (wrapped in aluminum foil)
in a 400 F. oven for 15 minutes.
Serve with relishes, pickles, chutney, or cooked
vegetables.
RICE PRIMAVERA
Serving Size : 6
Categories : Main Dish Side Dish
Vegetarian Low-Fat
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ts Olive oil
1 Garlic clove
2 c Broccoli flowerets
1 c Sliced zucchini
1 c Sliced fresh mushrooms
1 md Tomato — seeded and chopped
1/4 c Snipped fresh parsley
1/3 c Reduced-calorie mayonnaise
— (“light” mayonnaise)
1/2 c Skim milk
1/4 c Freshly grated Parmesan
1/4 ts Ground white or red pepper
3 c Cooked rice
Heat garlic with oil in large skillet over medium-high
heat; discard garlic. Cook broccoli, zucchini, and
mushrooms in oil until almost tender crisp. Add
tomatoes and parsley; cook one minute longer. Remove
vegetables; set aside. Place mayonnaise in same
skillet; stir in milk, cheese and pepper. Cook over
medium heat, stirring until smooth. Add rice; toss to
coat. Stir in reserved vegetables; heat through.
Serve immediately.
Each serving provides:
* 255 calories
* 7.5 g. protein
* 9.5 g. fat
* 35.4 g. carbohydrate
* 35.4 g. dietary fiber
* 607 mg. sodium
* 11 mg. cholesterol
[Karen's Note: I've typed this exactly as it reads in
the booklet, so I would guess that there's an error in
the recipe's nutritional information. That sounds like
quite a lot of fiber per serving. 
]
Source: “Light, Lean & Low Fat” booklet
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
Spicy Rice and Nuts
Categories: Side dish, Rice, Vegetarian
Yield: 6 servings
3 tb Vegetable oil or ghee
1 c Diced celery
1 ts Asafetida
1 tb Ginger, grated
1/4 ts Chili seeds
1 ts Cumin seeds
1 ts Garam masala
3 c Long grain brown rice
4 1/2 c Water
1 tb Soy sauce
1/4 c Raisins
1/8 c Cashews, toasted
1/8 c Peanuts, toasted
1/8 c Sliced almonds, toasted
1/8 c Sesame seeds, toasted
Saute first 3 ingredients together till celery and/or onion turns
translucent. Add the next 4 ingredients and fry till spices begin to
turn brown and you can smell them in the air. Add the rice and
stir-fry till it begins to turn golden brown. Then add the next 3
ingredients, mix well with spoon and bring to a boil. Cover and turn
heat down to medium-low so it maintains a gentle roiling boil for 10
to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish
with nuts and seeds before serving. Makes 6 to 8 servings.
Lentil And Rice One-Pot Supper
Categories: Digest, Mar95
Yield: 4 servings
1 c Lentils
1/2 c Rice
2 c Sliced carrots
3 c Water
1 pk Vegetable broth
1 ts Garlic
1 ts Dried basil
1 tb Olive oil
Wash and pick over lentils. Place in a large saucepan with rice and
carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and
cook until rice is done, 20 to 30 minutes.
Makes 4 servings.
Source: Kokomo Tribune
Vegetable Rice Pancakes
Categories: Vegetables, Side dish, Vegetarian, Ovo-lacto
Yield: 6 servings
3 c Cooked brown rice
1 c Grated carrots
1/2 c Finely chopped onions
1/4 c Snipped fresh parsley
1 Garlic clove; minced
1 ts Salt
1/4 ts Ground black pepper
2 Eggs; beaten
1/2 c Whole wheat flour
-OR- all-purpose flour
1/4 c Vegetable oil
Combine all ingredients except oil. Form into 12 thin patties, pressing
firmly with hands. In large skillet, cook patties in heated oil until
brown, turning once. Serve with dairy sour cream or yogurt, if desired.
Each serving provides:
* 243 calories
* 5.7 g. protein
* 11.6 g. fat
* 29.6 g. carbohydrate
* 390 mg. sodium
* 91 mg. cholesterol
NOTE: Optional ingredients are omitted from the nutritional calculations.
When ingredient options appear in a recipe, the first ingredient choice is
used for calculation.
SWEET RICE DUMPLINGS
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breakfast Vegetarian
Ethnic
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Water
1 1/2 c Sweet brown rice, uncooked
1 pn Sea salt
3/4 c Raisins
3/4 ts Cinnamon
2 1/2 c Shelled walnuts
The Japanese call these rice dumplings obagies.
DIRECTIONS ÿÿÿûring water to boil in a 2-quart
saucepan. Add rice and salt, cover and reduce heat to
medium. Cook for one hour. (Check to see if more water
must be added to prevent sticking.) Remove from heat
and let cool for 5 minutes.
Preheat oven to 350 degrees F.
Mix half the raisins and half the cinnamon into half
of the rice and process mixture thoroughly through a
grain mill. (If you do not have a grain mill, use a
Champion Juicer with a grinder attachment or pound
mixture into a paste in a wooden bowl.) Repeat with
remaining rice, raisins and cinnamon.
Place walnuts on a baking sheet and roast in oven and
let cool. Coarsely grind or finely chop walnuts.
Measure rice ito 2 1/2 tablespoon portions. Moisten
hands and shape dumplings.
Roll each dumpling in walnuts to coat. Serve
immediately.
Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g
carb, 21 g fat, 0 mg chol, 36 mg calcium
HINTS: To speed up cooking process, place rice in a
pressure cooker with 2 1/4 cups of water and cook for
40 to 45 minutes. Remove from heat and let cool until
pressure goes down.
Dumplings can be stored in the refrigerator for
several days. Reheat in oven when ready to serve.
