1. Four-Day Vegetable Soup
  2. Low-Calorie Vegetarian Cholent
  3. Tofu Loaf
  4. Vegetarian Pot Pie
  5. Vegetarian Moussaka
  6. The Great Unturkey
  7. Bean Curd Rolls
  8. Baked Onions With Vegetarian Haggis

    Four-Day Vegetable Soup (James Barber)
    -Begin Recipe Export- QBook version 1.00.14 Title: Four-Day Vegetable Soup By James Beard Chef Keywords: Soups, Vegetables, Vegetarian Yield: 8 cups 1 lg Onion; peeled; fine chopped 3 ea Garlic cloves; peeled and -finely chopped 2 c Cabbage; cooked and finely -chopped 2 ea Carrots; peeled; shredded 1 sm Turnip; peeled; fine diced 1 ea Mushrooms; chopped 4 ea Swiss chard leaves & stems 2 sm Zucchini; finely diced 4 ea Rosemary leaves; fresh, or 1 ts Rosemary; dried; crushed 1 md Tomato; peeled; seeded and -chopped 1 tb Salt; to taste 1 ts Pepper, black; ground fresh -to taste James Beard's 4-Day Vegetable Soup Invented on a cold Winter day in France. "You can use this recipe as is or for totally distinctive products. This recipe is not to be slavishly followed but is to serve as a starting point for your own ideas. The name comes from the fact that I used it on 4 consecutive days while living in France." James Beard Makes: 8 cups * Directions * Put all the vegetables and the rosemary in a deep pan. Cover with water and add salt and pepper to taste -- about 1 tblspn salt and 1 tspn pepper. Bring to a boil gradually over low heat. Cover pot and simmer the soup gently for 1-1/2 to 2 hours, or until all the flavors are well blended. Taste and correct the seasoning. Serve with crackers, cheese, or whatever you'd like. * Examples of variations * First day: Enough soup for four people. Serve as described above. Second day: Add to the remainder another couple of peeled and chopped tomatoes, a few leaves of finely chopped spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit of grated lemon rind and a touch of onion about 10 minutes before serving. Third day: For lunch, the soup is good cold with a dollop of creme frai'che. Fourth day: Add 2 or 3 peeled and diced beets, another cup of finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little left over vegetable broth cooked from another day. NOTE: Of course, if you have some chicken or vegetable broth you can add it to the soup. The secret is to have variations of color, texture and flavor. From: James Beard's Theory & Practice of Good Cooking. Consumers Union Edition for Consumer Reports Readers. Published by Alfred A. Knopf, Inc. Copyright 1977 by James Beard. ISBN 0-89043-108-6. -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind) Low-Calorie Vegetarian Cholent
    -Begin Recipe Export- QBook version 1.00.14 Title: Low-Calorie Vegetarian Cholent Keywords: Vegetarian, Jewish LOW-CALORIE VEGETARIAN CHOLENT ============================== .................................................................... Cholent used to considered a real "no-no" for ppeople on a diet; it included meat, usually high in fat. This modern vegetarian variation is healthful, has a tangy flavor, and is a pleasant change. .................................................................... 3 ea Garlic Cloves; diced 2-3 ea Onions; sliced 4 tb Oil 1/2 ea Eggplant; cut into 1-inch cubes 1 md Cabbage; shredded (2-3 cups) 8 ea Whole Plum Tomatoes a 16 oz can Whole Tomatoes 1 lb Tofu; cut into 1 1/2 inch cubes 3 medium Potatoes; cubed 1/2 c Barley Rice; checked 1 1/2 ts Oregeno 1 tb Basil 2 ea Bay Leaves 2 ts Salt 1/4 ts Cayenne Pepper (optional) 3 ea Zucchini; cut into 3-inch pieces In a large stainless steel pot, saute garlic and onions in oil until tender. Add remaining ingredients except zucchini. Cover and bring to a boil. Reduce heat and simmer for 1/2 hour. Add zucchini and cook over very low heat for 10 minutes. Place pot on a covered stove-top (blech) over very low heat or in a 200-225F oven and cook overnight. A crockpot may also be used. Serves 8. From: Classic Kosher Cooking by Sara Finkel Transcribed By: S. Lefkowitz -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind) Tofu Loaf
    -Begin Recipe Export- QBook version 1.00.14 Title: Tofu Loaf Keywords: Vegetarian Yield: 6 servings 1 tb Oil 2 Garlic cloves; diced 1 Onion; diced 1 Carrot; diced 1 Bell pepper, green or red - diced 1 Celery stick; diced 2 tb Tamari 2 lb Tofu; mashed 4 sl Whole wheat bread 1 tb Oil 1 tb Tamari 1/2 ts Garlic powder 1 c Nutritional yeast* 1/2 c Tahini 1/2 ts Basil 1/2 ts Oregano 1/2 ts Tumeric Heat 1 tablespoon oil in a skillet. Add garlic, onion, pepper, carrot & celery. Season with 1 tablespoon tamari. When vegetables are tender, remove from the heat & place in a large bowl. Add mashed tofu. Cut bread into crouton sized pieces & quick fry in oil with tamari, garlic powder & five tablespoons of nutritional yeast. Add to tofu mixture. Season with remaining ingredients. Combine well & place the batter into a well greased casserole. Bake at 350F for 35 minutes. Alow to cool for 5 minutes or so, slide a butter knife around the edges, turn upside down on a plate. Serve warm with a simple green salad. It is also terrific in sandwiches cold. It keeps pretty well in the fridge for several days. Serves 4 to 6. * When using this amount of nutritional yeast, be sure to use a good quality product. I speak here from experience. Something like angevita is disgusting when used in large quantities. Apart from that, enjoy- Posted by Mark Satterly in Fidonet Intercook From: Karen Mintzias From: dale Shipp -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind) Vegetarian Pot Pie
    -Begin Recipe Export- QBook version 1.00.14 Title: Vegetarian Pot Pie Keywords: Veggie, Main dish Yield: 8 servings 1 c Onion chopped 1/2 c Wine table, white 1 c Milk skim 1 c Celery diced 1 lb Carrots 4 md Pepper green 5 oz Beans Green, frozen 1/3 c Peas, frozen, 1/3 c Whole Wheat flour 2 c Vegetable Broth (home made) 1 T Parsley dried 1 t Soy Sauce low sodium 1/4 t Sage, ground 1/2 t Thyme, ground 1/4 t Pepper 1/4 t Cayenne pepper CRUST INGREDIENTS: 1 3/4 c All purpose flour 2 t Baking Powder 1/2 t Baking Soda 2 T Margarine 3/4 c Buttermilk 2 t Honey Start by making the crust. (Could use instant potatoes instead) Start with ingredient 17. Sift flour,baking powder and soda into a large bowl. Using a pastry blender or fork cut the margarine into the mixture until it resembles coarse meal. Combine the buttermilk and honey mixing well then add to flour mixture stirring with a fork to form a stiff dough. Add more buttermilk if dough is too stiff. Knead in bowl about 3 to 5 minutes until dough is no longer sticky. Turn out onto a lightly floured surface. Roll out into the desired shape. Coat an 8 cup casserole dish with vegetable spray. Preheat oven to 400 degrees. n a heavy sauce pan over medium high heat, heat wine to a simmer, add onion. Cook, stirring for 3 minutes. Add celery, carrots, bell pepper, green beans, and peas. If mixture starts to dry out add more wine. Cook, stirring about 3 minutes. Reduce heat to low. Sprinkle flour over the vegetable mixture; cook, stirring 2 minutes. Combine skim milk and 2 cups vegetable stock in a separate bowl. Slowly whisk the liquid mixture into the saute'. Sauce will start to thicken. Add the parsley, soy sauce, sage, thyme, pepper and cayenne. Cook stirring constantly until filling is thickened. Remove from heat and pour into prepared casserole dish. Lay biscuit crust lightly over the filling. DO NOT SEAL EDGES. Bake 20 to 30 minutes or until crust is golden brown and filling is bubbling. Source: The Vegetarian Times Magazine -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind) Vegetarian Moussaka
    -Begin Recipe Export- QBook version 1.00.14 Title: Vegetarian Moussaka Keywords: Entrees, Vegetables Yield: 12 servings -----------TOMATO SAUCE--------------------- 2 lg Onions 2 T Olive oil 2 T Butter 2 c Mushrooms, minced -(if you insist upon -using meat, substitute -1 lb ground beef or -lamb for the mushrooms) 3 T Tomato paste 3 Tomatoes, peeled -and pureed 3/4 c Red wine, dry 1/2 c Parsley, chopped 1 t Cinnamon 1 T Garlic, finely chopped 1 T Oregano 1 t Sugar -----------BECHAMEL SAUCE------------------- 4 c Milk 1/2 c Butter 6 T Flour 1/8 t Nutmeg 1/4 t White pepper -----------THE CASSEROLE-------------------- Olive oil 3 lb Eggplant 4 Eggs, beaten 2 c Ricotta cheese 1 c Bread crumbs, dry 2 c Kefalotyri or Parmesan -cheese, grated First make the tomato sauce: peel and mince onions. Saute onions in about 2 T oil and about 2 T butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mushrooms and saute. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar. Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally. Most of the liquid should be evaporated, and the mixture quite thick. Remove skillet from heat and let it cool completely. Start seasoning the eggplants: peel eggplants and slice vertically, about 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30 minutes. Now make the Bechamel Sauce: Place the milk in a saucepan and heat it just until tiny bubbles appear along the edges. Remove and set aside. Melt one cube butter in a 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 T flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings. Cool sauce slightly. Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in about 1 1/2 cups flour and saute in olive oil. Put it all together: Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated. Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16x10 baking pan and sprinkle the bottom with a few bread crumbs. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with bread crumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the Bechamel-ricotta sauce over the top and bake at 300 degrees F. for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse. NOTES: * Vegetarian version of the Greek classic -- This recipe is not for the faint-hearted. It's very good and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! Difficulty: moderate. Time: 1 1/2 hours to prepare, 1 hour to bake, 20-30 minutes to set and cool. Some can be done ahead of time. Precision: Approximate measurement OK for eggplant, tomato mixture. Copyright (C) 1986 USENET Community Trust -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind) Great Unturkey
    -Begin Recipe Export- QBook version 1.00.14 Title: The Great Unturkey Keywords: Vegetarian, Thanksgiving T H E G R E A T U N T U R K E Y =================================== Here is a super recipe for a meatless dish ideal for thanksgiving. It comes from "Cooking Without Looking" (Douglas & McIntyre) by CBC radio host Vicki Gabereau. To find a shapely squash of the right size and shape for this, try a farmer's market. INGREDIENTS: 5 lb Squash (2.5kg) [buttercup, corn, red curry or pumpkin] 1/2 c Brown Lentils 1 ea Onion; chopped 1 ea Bay Leaf 1/2 c Brown Rice 1/2 c Millet 1 tb Vegetable Oil 1 ea Garlic clove; minced 1 lg Rib Celery; chopped 6 oz Broccoli florets (175g) [2 cups] 1 tb Soy Sauce 1 tb Fresh Sage 1 ts. Dried Sage 1 ts Celery Seed 1 ts Fresh Thyme; chopped 1/4 ts. dried Thyme X Salt and Pepper (to taste) 1/2 c Almonds or Cashews; chopped 2 tb Sunflower Seeds (optional) GRAVY: 1/4 c Vegetable Oil 1 sm Onion 1 ea Garlic clove; minced 1 tb Fresh Rosemary; chopped 1 ts. dried Rosemary 1/4 c All-Purpose Flour 3 c Vegetable Stock, homemade or from cubes X Salt and Pepper (to taste) DIRECTIONS: In preheated 300F oven, bake whole squash 1 hour. Cool slightly; cut circle in top and remove "lid". With spoon, scoop out seeds and pulp. Set aside. Meanwhile, in small saucepan combine lentils, 1/4 cup chopped onion and bay leaf; cover with 2 cups water. Bring to boil, reduce heat and simmer, covered, 1 hour. Discard bay leaf. In separate saucepan, combine rice with 1 cup water, bring to boil, reduce heat and simmer 45 minutes. In another saucepan, simmer millet with 1 cup water, covered, 20 minutes or until water is absorbed. Heat oil in large skillet overmedium heat. Add remaining onion, garlic and celery; cook about 4 minutes or until softened. Stir in lentils plus any remaining liquid, broccoli, soy sauce, sage, celery seed, thyme, salt and pepper; bring just to boil. Add rice, millet, almonds or cashews and sunflower seeds, if using, stirring just until combined. Taste stuffing; adjust seasoning. Stuff squash with as much stuffing as possible. If any remains, place in greased loaf pan and bake, covered, along with squash. Place "lid" back on squash; set upright in roastingpan. Bake in preheated 350F oven 1hour or until squash is tender when tested with fork. Meanwhile, prepare gravy. Hat oil in in saucepan over medium heat. Stir in onion, garlic and rosemary; cook 5 minutes or until softened but not browned. Add flour, stirring to make a paste. Gradually whisk in vegetable stock until smooth. Increase heat, bring to boil and cook, stirring, about 3 minutes or until thickened. Add salt and pepper. Serve unturkey in wedges and pass gravy. Makes 8-10 servings. Source: Sharing The Harvest Perfect Way To Give Thanks in Cutting Edge column by Marion Kane in Toronto Star (4 October, 1995) Transcribed By: Sam Lefkowitz -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind) Bean Curd Rolls
    -Begin Recipe Export- QBook version 1.00.14 Title: Bean Curd Rolls Keywords: Appetizers, Chinese, Vegetarian Yield: 6 servings 1 c Uncooked shortgrain rice 6 ea Dried shiitake mushrooms 1 tb Vegetable oil 1 ea Garlic clove, minced 1/2 sm Carrot, cut into 1" slivers 3 ea Asparagus tips, cut into -- 1/2" pieces, diagonally 1/4 c Slivered bamboo shoots 1/4 c Ginkgo nuts, optional 2 ea Pitted dates, chopped 2 ea Green onions, sliced 1 tb Hoisin suce 2 tb Soy sauce 2 ts Rice wine/dry sherry 2 ts Sesame oil 6 ea Dried bean curd sheets, -- soaked for a few minutes 1 tb Flour mixed with 1 tb water 6 tb Vegetable oil Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside. Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside. Place a wok over high heat till hot. Add oil, swirling to coat sides. Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside. To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp clot while preparing the rest of the rolls. Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls. To serve, cut each roll into thirds. "Vegetarian Times" February, 1992. -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind) Baked Onions With Vegetarian Haggis
    -Begin Recipe Export- QBook version 1.00.14 Title: Baked Onions With Vegetarian Haggis Keywords: Vegetarian, Scottish, Haggis, Alcohol BAKED ONIONS WITH VEGETARIAN HAGGIS =================================== [Serves 6] This recipe comes from the BBC vegetarian good food magazine two years ago. This makes a pretty impressive dish. We had lots left over from this year's Burns' night (25th of January) and made it into a plait using puff pastry. I think the dish can do with a little spicing up, either with mustard or chiles. INGREDIENTS: 6 medium unpeeled onions, trimmed 50 g sunflower margarine 50 g organic rolled oats 50 g pinhead oatmeal 50 g chopped mixed nuts 1 onion, finely chopped 100 g mushrooms, finely chopped 1 carrot, finely chopped 200 g can red kidney beans, drained and chopped 50 g vegetable suet 1 teaspoon yeast extract 1 teaspoon ground black pepper 2 tbsp chopped mixed fresh herbs X pinch of grated nutmeg 1 lime (juice of) 1 tbsp whisky X seasoning X chopped fresh chives and parsley, to garnish DIRECTIONS: Cut a slither from the bottom of each of the onions, so that they stand upright. Cut a cross in the top about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water. Preheat the oven to 190C/375F/gas 5. To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a gentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl. Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season. Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes. Drink plenty of whisky with this:) From: (Karin van Dam) -End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)