SALSA VERDE
I don’t know much about tomatillos except that they are used in salsa. These two recipes my husband has made and they are very tasty.
- 1 lb. tomatillos, cooked, peeled
- 1/2 med. onion
- 3 sprigs cilantro
- salt & pepper to taste
Put all ingredients in Salsa Master (a hand-operated food processor–or use a food processor) and mix.
CASHEW NUT LOAF
- 2 large onions
- 2 tablespoons cold pressed vegetable oil
- 2 medium tomatoes, washed and diced
- Quarter teaspoon ground ginger
- 350g unsalted cashew nut pieces
- Half cup fresh wholemeal breadcrumbs
- 1 teaspoon mixed herbs
- Half cup of soya flour for binding (more if required)
Preheat oven to 190oC.
Saute the onions in oil in a frypan until tender.
Add the tomatoes and ginger to pan and simmer another five minutes.
Using a coffee grinder or food processor, grind the cashew nuts into a coarse meal.Combine the wholemeal breadcrumbs and herbs.
Mix dry ingredients, then add soya flour and stir in.
Add the onion and tomato mixture to the large mixture and stir well.
Brush vegetable oil around the inside of a loaf dish to avoid sticking and then pack the mixture into the loaf dish, eliminating any air pockets.
Bake until cooked through and light brown on top; usually about 45 minutes.
Serve with freshly made tomato sauce, and a variety of vegetable dishes.
CABBAGE ROLLS
Yield: 12 servings
- 2 ea Cabbage head
Filling
- 3/4 c Barley
- 3/4 c Bulgur
- 6 c Water; salted if desired
- 1 c Rice
- 1 lg Onions
- 1 tb Paprika
- 1/2 ts Chili powder
- 4 Garlic cloves, crushed
- 1/2 c Pine nuts
- 10 1/2 oz Tofu, firm
- 1/2 bn Parsley; chopped
- 6 tb Sauce, soy
- 4 tb Molasses
- 2 tb Oil, sesame
Sauce, per Batch:
- 2 c Prego
- 1/4 ts Sea salt
- 1/4 ts Onion powder
- 1/8 ts Garlic powder
- 1/8 ts Chili powder
- 1 tb Sugar, brown
- 1 1/2 tb Vinegar, wine
Sauce, Remaining Batches
- 6 c Prego
- 3/4 ts Sea salt
- 3/4 ts Onion powder
- 3/8 ts Garlic powder
- 3/8 ts Chili powder
- 3 tb Sugar, brown
- 4 1/2 tb Vinegar, wine
Filling:
Precook grains in water until done.
Crush tofu.
Saute remaining ingredients in oil until cooked and add cooked grains.Sauce:
Season tomato sauce with remaining ingredients.
Cabbage:
Core cabbage and cook in boiling water for several minutes.
Pull leaves away as they soften.
Cut out hard core of leaf.
Cut largest leaves in half.
Preheat oven to 300.
Oil 9″x13″ casserole.
Place enough tomato sauce to cover bottom.
Fill cabbage leaves with cooked filling and wrap, tucking sides and ends in to form neat rolls.
Place rolls snugly in casserole against each other.
Spoon remaining sauce over.
Cover tightly and bake 2 hours.
Leave in oven until serving time.
BRANDY BUTTER
- 100g vegetable margarine
- 100g soft brown sugar
- 2 tbsp of either rum or brandy
Whip all ingredients together until creamy, and serve on top of the warm Christmas pudding
FESTIVE ENGLISH CHESTNUT BREAD ROLLS
- 175g / 6oz strong wholemeal flour
- 175g / 6oz strong white flour
- 2.5ml / 1/2tsp salt
- 2.5ml / 1/2tsp ground nutmeg or cinnamon
- 12g / 1/2oz fresh yeast (or 5ml/1tsp dried yeast)
- 10ml / 2tsp sugar
- 240ml / 8floz (approx) hand-hot water
- 100g / 4oz chestnuts (cooked weight), chopped
to glaze:
- soya milk
1. Pre-heat oven to 220C/425F/Gas Mark 7.2. Mix the flours, salt, and the nutmeg or cinnamon together in a large mixing bowl.
Cream the yeast and sugar together and add a little hand-hot water.
Mix well and leave in a warm place for 5 minutes, until frothy.
3. Pour the yeast mixture over the flour in the bowl and add enough water, one tablespoon at a time, to make a stiff, but not sticky, dough.
4. Tip the dough out onto a floured work surface and knead for 10 minutes.
Place the dough in a clean, lightly oiled bowl, cover with a clean tea towel or loose cling film and leave in a warm place until doubled in size (about 1 hour).
5. Punch the dough down, turn out onto a floured surface, add the chopped chestnuts and knead for 5 minutes, making sure the chestnuts are evenly distributed throughout the mixture.
6. Divide into 6 balls and shape into rolls.
Allow to prove by leaving the rolls in a warm place for 20~30 minutes, until well risen.
Glaze with soya milk and bake for 15~20 minutes in the pre-heated oven.
If the rolls sound hollow when tapped on the base, then they are cooked.
VEGAN CORNBREAD
This is the recipe I use the most…
- One Cup of corn meal
- One Cup of flour
- One Cup of Rice milk or soy milk (I like the rice milk)
- One TBS of baking powder
- Salt to taste
(you can add onions and Jalipino peppers for spice)(add water to the consistancy you prefer
(less water makes a “rougher” bread)
Mix all and place into an oiled and floured pan or baking dish
Pre heat oven to 350 deg.
(you may have to up that to 375 or 400 – it will depend on your oven)
Bake for 30 min at 350 (375-400) deg.
Note: I am not sure what the deal is with ovens…
I use an old gas oven and I guess it is just hotter than the dial marks as I often have to bring the temp. down to prevent burning
- you may have to adjust temp. to your oven.
Check in 30 min – stick a knife or fork in it – clean and dry and its done
CRANBERRY CHUTNEY
If your only experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate.
- 12 ounces fresh cranberries
- 1 cup peeled, diced apple
- 1 cup orange juice
- 1/2 cup chopped dried apricots
- 1 teaspoon freshly grated ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 3 to 4 tablespoons maple syrup, to taste
Place all the ingredients except the honey in a deep, heavy saucepan and bring to a simmer.
Cook over low heat with the lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed.
Add syrup to taste and simmer uncovered for another 5 to 10 minutes until thick.
Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed.
Refrigerate until needed.
Before serving, bring to room temperature.Serves 8.
Per Serving: Calories: 97; Total Fat: 0; Protein: 1 gram; Carbohydrate: 23; grams; Cholesterol: 0 grams; Sodium: 2 milligrams
VEGETARIAN SPAGETTI BOLOGNESE
This is My own recipe, which I been using for years. It takes 15 minutes prep. time, 20 minutes cooking time. 4 yields.
- 1 cup of TVP (mixed with 3 cups of water)
- 2 medium onions, sliced
- 1 clove garlic, crushed
- 2 medium carrots
- 1 teaspoon curry powder
- 1 teaspoon mixed spice
- 1 teaspoon of chopped parsley
- 1 teaspoon of cumin powder
- 2 tablespoons oil
- 2 tablespoons tomato paste
- 250g commercial tomato sauce
- Little salt & sugar
- Spaghetti or other pasta cooked acccording to instructions
Fry onions in the oil until soft but not brown.
Cut the carrots small-diced carrots, and add to the onions.
Add the curry, spices and parsley.
Add garlic.
Stir in tomato paste, then TVP mixed with 3 cups water.
Add salt and sugar.
Fry, stirring occasionally until TVP is cooked.
Add the tomatoes sauce
Serve on pasta with vegan ‘Parmesan cheese’.
This recipe of Bolognese sauce, can be used as if you are using Bolognese sauce, with lasagna, all pasta, and in pies
GARLIC AND TOMATO SAUCE FOR PASTA
- 28 ounces plum tomatoes — pureed
- 1/2 teaspoon ground thyme
- 1 teaspoon fresh basil — minced
- 1 garlic clove — minced
- 1 small onion
- black pepper — to taste
- 4 teaspoons olive oil
* Use plum tomatoes canned in tomato puree if available.Chop onion; peel garlic and mince.
In heavy skillet, place the olive oil and heat over medium heat.
Add onion and garlic; stir occasionally and cook for 5-6 minutes until onion is tender.
Drain tomatoes through a sieve placed over a bowl.
Add thyme, basil and tomatoes to skillet. Use large spoon to crush tomatoes.
Scrape the puree from the sieve and add to the skillet.
Do not use the remaining tomato juice for this recipe. Bring the mixture to a simmer over medium heat, stirring often.
Continue to crush tomatoes with wooden spoon.
Simmer for about 10-15 minutes; sauce will thicken.
Remove from heat, add fresh ground black pepper to taste, salt also if you wish.
Serve this sauce with baked souffles, and pasta, or refrigerate and use as needed by reheating slowly.
Yield: about 2 cups
ARRABBIATA SAUCE FOR PASTA
Recipe By : Cooking Light website, Jan. 1999; Serving Size : 3
- 1 teaspoon olive oil
- 1 cup chopped onion
- 4 garlic cloves — minced
- 1/2 cup dry red wine or 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 1 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1/2 teaspoon dried italian seasoning
- 1/4 teaspoon black pepper
- 2 cans diced tomatoes — undrained (14.5-ounce)
- 2 tablespoons chopped fresh parsley
1. Heat oil in a saucepan or large skillet over medium-high heat.
Add onion and garlic; saute 5 minutes.
Stir in wine and next 8 ingredients (wine through tomatoes); bring to a boil.
Reduce heat to medium, and cook, uncovered, about 15 minutes.
Stir in parsley.
Yield: 3 cups (serving size: 1 cup).CALORIES 133 (17% from fat); FAT 2.5g (sat 0.4g, mono 1.3g, poly 0.5g);
PROTEIN 4.4g; CARB 26.7g; FIBER 4.2g; CHOL 0mg; IRON 3mg; SODIUM 468mg; CALC 112mg
