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尼古拉前执事
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Vegetable Broth

Post by 尼古拉前执事 »

Well normally one would use chicken or beef base/stock, but my local Shop-Rite carries vegetable base/stock, so I am able to use that for broth. On could also use water and add salt and tomato paste and pureed onions and celery to make homemade stock.
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Serbian Style Bean Soup by Popadija Tatiana

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Popadija Tatiana's Serbian Style Bean Soup

1/2 pound Dried Beans (any variety)
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Cabbage Pie

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Podunk Kansas Cabbage Pie

Ingredients:
1/2 head of green cabbage
1 large onion
3-6 tablespoons cool water
3 cups flour
1/2 teaspoon salt
1 cup vegetable shortnening

1. Cut cabbage and onion into bitesize chunks and saute them in a small amount of olive or peanut oil (BTW, veggie works good too if your on a budget or fasting from oil) then set aside.

2. Make a pie crust out of vegetable shortining.

Dough:

a. Put 3 cups flour in a large bowl.

b. Mix in 1/2 teaspoon salt.

c. Add 1 cup shortening and work in until evenly crumbly.

d. Add water a tablespoon or two at a time, mixing in after each addition until you have pie crust consistancy (i.e. pliable but not sticky)

e. Roll pie crust out until aproximately 1/8 inch thick to the size of a round pizza pan, leaving a 1 inch lip around the edge all around. do this twice.

4. Put one layer on the bottom of the pizza pan. Poke a few holes in the
bottom. Spread the filling over this layer. Then put the other layer on
top and roll the lips up together to seal in the filling.

5. Bake at 350 until crust is done.

6. Let cool slightly.

7. Cut and enjoy.
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Post by Lounger »

BLACK BEANS AND RED PEPPERS (Serves 4)

Black beans are a staple food in Asia and Latin America. They are absolutely wonderful with cumin, and are a good bean for soups. They're also good in dips; so be sure to try them the next time you're making a bean dip. Because of their intense dark color, some pretty garnishes are in order. Here, red peppers provide a flash of color and flavor.

1 teaspoon olive oil
1 medium red onion, coarsely chopped
1/2 teaspoon ground cumin
3/4 pound red peppers, thinly sliced
3 cups cooked black beans
2 cups vegetable broth
2 tablespoons cornstarch
Salt and pepper to taste

In large saucepan, heat oil over medium heat. Add onion and saut
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Post by 尼古拉前执事 »

CHUNKY VEGETABLE CHILI

2 med. Potatoes, cubed (2 C)

1 med. Onion, chopped (1/2 C)

1 small yellow bell pepper, chopped (1/2 C)

1 T chili powder

1 t ground cumin

1 can (28 ounces) whole tomatoes, undrained

1 15-oz can garbanzo beans, rinsed and drained

1 15-oz can black beans, rinsed and drained

1 8-oz. Can tomato sauce

1 med. Zucchini, cubed

Heat all ingredients except zucchini to boiling in 4-quart Dutch oven,
breaking up tomatoes and stirring occasionally; reduce heat. Cover and
simmer 13 minutes. Stir in zucchini. Cover and simmer 5 to 7 minutes
longer or until zucchini is tender.
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Easy Eggplant Casserole for Weekends Only!

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Easy Sunday Eggplant Casserole

1 large eggplant
2 tsp olive oil
1 cup chopped onions
1 cup chopped mushrooms (try fancy ones, like portobella)
3 cloves garlic, minced
1 tbsp each dried basil and parsley
1/2 tbsp sage
1 tsp paprika
freshly ground pepper to taste
1-2 Tbsp soy sauce
1 1/2 - 2 cups cooked rice
1 cup of non-dairy ?cheese?

Peel and cube eggplant into 1/4 inch pieces. Stir fry eggplant, onions and mushrooms in olive oil along with spices and soy sauce until tender. (To avoid scorching add water in small amounts.)

While vegetables are cooking, preheat oven to 350 F. Lightly grease a casserole dish.

Remove vegetables from heat and stir in rice (amount will vary with amount of veggies) and 1/2 half the non-dairy ?cheese?

Spoon mixture into casserole, sprinkle remaining cheese on top and bake, uncovered, for 30 minutes.

Serves 4.
Last edited by 尼古拉前执事 on Thu 6 March 2003 11:06 pm, edited 2 times in total.
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Shepherd's Pie

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Shepherd's Pie

Filling

1/2 cup light, natural oil
1 medium white onion, finely chopped
1 shallot or green onion, finely chopped
1 cup celery, diced
8 cups whole grain bread cubes (1/2" cubes)
2 tsp ground sage
1/2 tsp each marjoram, thyme, celery seed and sea salt
1/4 tsp paprika
freshly ground black pepper to taste
1 tbsp fresh parsley, minced
1 tbsp veggie broth powder
2 cups boiling water

Crust

10 small-medium potatoes, cut into 2" cubes, peeling optional (should yield about 10 cups of potatoes)
1 stalk celery with leaves
1 bay leaf
2 large cloves garlic
3 tbsp olive oil
1/4 cup soy milk
1/2 tsp sea salt
freshly ground pepper to taste

Bring potatoes, celery, bay leaf and garlic to a boil together in a large pot filled with water. Simmer, covered, for 20-30 minutes or until potatoes are tender.

Prepare the stuffing while the potatoes are cooking. Heat the light oil in a large skillet or wok and saut? the onion, shallot or green pepper and celery until veggies begin to soften. Add bread cubes and all seasonings and mix well. Dissolve the veggie broth powder in the 2 cups boiling water and add to the stuffing, mixing well. Steam, covered, over very low heat stirring frequently, for 15 minutes.

Preheat oven to 375. Drain potatoes and remove the bay leaf and celery. Mash the potatoes (with the garlic) with the olive oil and soy milk, sea salt and pepper to taste.

Place stuffing in an oven-proof casserole dish. Top with the mashed potatoes. Bake for 30-45 minutes or until potatoes have formed a golden crust. Serve with vegan gravy of your choice.

Serves 4
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