Butternut, Parsnip, and Potato Pancakes
Curry Pancakes With Guacamole Topping
Crusty Potato Peasant Casserole
Vegetable and Wheat Berry Casserole
Shepherd's Pie
Butternut Squash Stuffed with Curried Millet
tahini baked tofu with creamy miso sauce
Macaroni and Cheeseless
Roasted Vegetable and Sun-Dried Tomato Pizza
Cauliflower and Potato Curry


Butternut, Parsnip, and Potato Pancakes

4 cups butternut squash, peeled, deseeded, and grated
4 cups red skin potatoes, well scrubbed, and grated
2 cups parsnips, peeled, and grated
1 cup shallot, grated
2 tsp salt, divided
1/3 cup unbleached flour
2 Tbsp freshly snipped chives
2 Tbsp freshly chopped parsley
2 Tbsp water
1 Tbsp tahini
1 Tbsp garlic, minced
1 tsp baking powder
1/2 tsp nutmeg
1/4 tsp white pepper
safflower oil for frying
Garnishes: tofu sour cream, applesauce, maple syrup

In a colander, toss together the grated butternut, red skin potatoes,
parsnips, shallots, and 1 tsp salt, and place the colander over a large
bowl to drain for 15 minutes. Squeeze the grated vegetables with your
fingers to help remove any excess moisture in the vegetables. Drain off
the watery liquid from the vegetables but reserve the starch from the
vegetables that has settled to the bottom of the bowl. Add the grated
vegetables to the vegetable starch, along with the remaining ingredients,
toss well to combine, and set aside for 5 minutes. Cover the bottom of a
large non-stick skillet with safflower oil and place it over medium heat.
When the oil is hot, using a 1/4 cups measuring cup, drop 4 portions into
the skillet, and flatten them slightly with the back of a spatula to
ensure even cooking. Cook the pancakes over medium heat for 3-4 minutes
per side or until golden brown. Carefully flip over the vegetable pancakes
and cook an additional 3 minutes or until golden brown on the other side.
Transfer the browned vegetable pancakes to a cookie sheet and place them
in a 200 degree oven to keep them warm while cooking the remainder of the
vegetable pancakes. Serve them with your choice of tofu sour cream,
applesauce, or maple syrup. Yield: 24 pancakes


Curry Pancakes With Guacamole Topping

1 lb. (453 g) firm tofu
1 1/4 tsp salt
1/4 tsp pepper
1 tsp curry powder
2 Tbsp raw pumpkin seeds
1 Tbsp rice vinegar
1 Tbsp lemon juice
1 large clove garlic, minced
2 green onions, minced
1 medium carrot, coarsely shredded
Guacamole Topping
1 large avocado
1/2 medium tomato, diced
3 Tbsp onions, chopped
Juice of 1/2 lime (about 1 T.)
Salt to taste
10 cherry tomatoes cut in half
1 bunch fresh cilantro
1 or 2 edible chrysanthemums

Preheat oven to 400 F. (Gas Mark 6). Lightly oil a large baking sheet or
jellyroll pan with canola oil. Combine tofu, salt, pepper, curry powder,
pumpkin seeds, rice vinegar, lemon juice, garlic, green onions, and carrot
in a food processor and process briefly to puree mixture. Drop by heaping
tablespoon onto a lightly oiled baking sheet. Bake at 400 (Gas Mark 6) for
12 to 15 minutes. Remove from oven for 1 minute, then turn pancakes over
with a spatula. Bake 10 to 12 minutes longer, until lightly browned. While
pancakes are baking, prepare guacamole by cutting avocado in half and
discarding the seed. Scoop out flesh into a medium bowl and mash with a
fork. Add tomatoes, onions, and lime juice and mix well. Add salt to
taste. When pancakes are done, remove them to a large serving platter. Top
each one with a generous dollop of guacamole and garnish with a cherry
tomato half. Garnish platter with cilantro and flowers. Provide small
dishes and forks to serve. Makes about 16 to 20 pancakes or 6 servings.
Vegetarians In Paradise.



Crusty Potato Peasant Casserole

6 med (2 lbs) potatoes, very thinly sliced (I don't peel them)
3 large onions, halved and very thinly sliced
4 large cloves minced garlic
1 28-oz can tomatoes, drained and chopped
1/4 cup tomato paste
1/3 cup olive oil
3 Tbsp water
2 tsp oregano
salt and pepper

Heat oven to 400 degrees. Combine potatoes, onion, garlic and tomatoes.
Beat together remaining ingredients. pour over vegetables and toss well to
coat. Spread in large, shallow baking dish (I use my large lasagna pan).
Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more
minutes, or until potatoes are tender. Excellent with cheese melted on
top, too (if you aren't vegan, of course).

Adapted from Quick Vegetarian Pleasures



Vegetable and Wheat Berry Casserole

4 garlic cloves, minced
1/4 teaspoon cayenne pepper
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons red wine vinegar
6 fresh flat-leaf parsley sprigs
2 1/8 cups wheat berries
12 cups water
2 pounds eggplant, cut into 1/2 inch cubes
28 ounces canned diced tomatoes
4 zucchini, cut crosswise into 1/2 inch-thick slices
2 onions, cut into 1/2 inch-thick slices and separated into
rings
1 green bell pepper, stemmed, seeded, and cut into 3/4 inch
strips
1 red bell pepper, stemmed, seeded, and cut into 3/4 inch strips
1/4 cup canned pitted olives, drained and sliced

In a large pot, combine the wheat berries and water. Bring to a boil,
reduce heat to low, cover, and simmer until most of the water has been
absorbed and the wheat berries are chewy and tender, about 1 and 1/2
hours. Drain. Meanwhile, preheat an oven to 400 degrees F. In a large
ovenproof casserole or roasting pan, combine the eggplant, tomatoes and
their juice, zucchini, onions, bell peppers, olives, garlic, and cayenne.
Mix thoroughly. Cover and bake, stirring once or twice, until the
vegetables are tender, about 1 hour. To serve, stir the chopped parsley
and vinegar into the vegetables. Divide the wheat berries among individual
plates. Top each with an equal amount of the vegetables. Garnish with a
parsley sprig. This recipe serves: 6


Shepherd's Pie
6 servings

4 large or 6 medium potatoes
1 tablespoon nonhydrogenated margarine
1/2 cup rice milk, or soymilk
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 medium carrots, peeled and sliced
1/2 medium head cauliflower, finely chopped
1 cup frozen peas, thawed
1 cup cooked fresh or frozen corn kernels, thawed
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill, optional
Seasoned salt and freshly ground pepper to taste
Wheat germ

Preheat the oven to 400 degrees.
Peel and dice the potatoes. Place in a saucepan with enough water to
cover. Bring to a simmer, then cover and simmer until tender, about 20
minutes. Drain and transfer to a small mixing bowl.
Stir the margarine into the potatoes until melted, then add the milk and
mash until fluffy. Set aside until needed.
While the potatoes are cooking, heat the oil in a skillet. Add the onion
and carrots and saute over medium heat until the onion is golden. Add
the cauliflower and 1/4 cup water. Cover and cook until the cauliflower
is just tender, about 5 minutes.
Add the peas, corn kernels, parsley, and optional dill. Cook until the
mixture is well heated through, then stir in 1/2 cup of the mashed
potatoes. Season with seasoned salt and pepper.
Lightly oil a shallow 2-quart round or rectangular casserole dish.
Sprinkle the bottom with a generous layer of wheat germ, then pour in
the vegetable mixture and pat in evenly. Spread the mashed potatoes over
the top and pat down lightly.
Bake for 30 to 35 minutes, or until the potatoes begin to turn golden
and slightly crusty. Let stand for 5 minutes, then cut into squares or
wedges to serve.

Variations:
To make this dish even more substantial, add 8 ounces of well-drained,
finely diced tofu (or baked tofu) or 1 cup cooked or canned beans of
your choice.

Other vegetables can be substituted for the ones listed above. Try
broccoli instead of cauliflower; zucchini or green beans in place of the
corn and/or peas; and a half cup or so of sliced mushrooms is a welcome
addition if everyone present likes them.
CVC


Butternut Squash Stuffed with Curried Millet

Serves 4
2 lb butternut squash halved, seeds removed
3 cup millet (cooked)
1/2. onions
1/3 cup cooked peas (frozen or fresh)
1/4 cup dark or golden raisins
1/2 cup soy milk
2 tsp. good quality curry powder
1/8 tsp. cinnamon
1/8 tsp. ground red pepper (cayenne)
1 Tbsp vegetable oil

Pre-heat oven to 350. Bake squash for about 30 minutes, or until tender
(or you can microwave it until tender). While squash is cooking, heat oil
over med-high flame. Saute onions until transparent (about 2 minutes). Add
curry powder, cinnamon and red pepper. Stir until absorbed (2 or 3 stirs).
Remove from heat. Stir in millet, peas, raisins and soy milk. When squash
is done, fill each half with the mixture (about 1/4 cup to 1/2 cup
stuffing per halve of squash). Return stuffed squash to oven and bake for
another 30 minutes, or until stuffing is thoroughly heated. Serve Warm and
Enjoy!

You can substitute couscous if in a rush.


Tahini Baked Tofu with Creamy Miso Sauce

1 8 oz block regular tofu
2 tsp. miso
2 tsp. tahini
1 Tbsp lemon juice
2 Tbsp water
Parsley for garnish

Wrap opened tofu in a few layers of paper towels, then apply weight to
press out water. Oil will separate in tahini; blend the mixture before
using. Cut the tofu in half, then cut each half into slices. Arrange
slices slightly overlapping in shallow ovenproof dish. Blend miso, tahini,
lemon juice and water together. It will make a thick sauce. Pour the sauce
over the central portion of the tofu slices leaving the sides bare. Bake
at 350 for 20 minutes. Serve with finely chopped parsley. It takes about 5
minutes to prepare! Recipe by Tammy.


Macaroni and Cheeseless

1 pound cooked macaroni

Sauce
2 cups water
2/3 cup nutritional yeast flakes
1/3 cup unbleached white flour
1/3 cup vegetable oil
1 2-ounce jar pimentos
2 tablespoons lemon juice
2 teaspoons salt
1 teaspoon onion powder
1/4 teaspoon garlic powder

Blend sauce ingredients on high speed.
Place cooked pasta in casserole dish. Pour sauce over pasta.
Cover and bake at 350 Fahrenheit for 30 minutes.
rec.food.veg.cooking -


Roasted Vegetable and Sun-Dried Tomato Pizza
(Makes 1 large or 4 to 6 individual pizzas)

If you don't like not and spicy flavors, try using basil, toasted ground
fennel, or oregano in place of chipotle chili powder. You can find
chipotle chili powder in natural foods stores in the spice section or
grocery stores that sell Mexican spices. As the seasons change, you can
roast different kinds of vegetables. Some good choices are eggplant,
parsnips, asparagus, sweet potatoes, winter or summer squash, and sliced
elephant garlic.

Basic pizza dough (Basic Pizza, Calzone, or Focaccia Dough see below)
2 medium carrots, cut into matchsticks
1 green or red pepper, seeded and sliced into strips
1 head garlic, cloves separated, peeled, and sliced
2 red potatoes, cut into small chunks
Two 8-inch zucchinis, each sliced in half and cut into 1/4-inch slices
1 Tablespoon olive oil
1/2 cup sundried tomatoes, reconstituted in boiling water, and chopped
1/2 teaspoon chipotle chili powder
Salt to taste

Prepare basic pizza dough. While dough rises, prepare the topping. Preheat
the oven to 350 degrees. Place carrots, peppers, sliced garlic, potatoes,
and zucchini in a shallow baking dish. Toss with olive oil. Roast
vegetables for 30 minutes or until fork-tender. Remove from oven. While
vegetables cool a bit, prepare the dough on a screen, peel, or pizza pan,
or divide dough into individual pizzas. (See directions in basic dough
recipe.) Toss the sundried tomatoes and chipotle chili powder together.
Blend with the roasted vegetables and sprinkle with a generous pinch of
salt. Heat oven to 400 degrees. Spoon the topping onto the pizza and
spread it across the top. Bake for 12 to 15 minutes for full-size or
individual pizzas.


Basic Pizza Dough

Serving Size : 4
1 cup warm water
1 package active dry yeast
2 1/2 to 3 cups all-purpose flour
2 tablespoons olive oil
1/2 teaspoon salt

Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix
well. Add the oil, salt, and remaining flour. With large wooden spoon or
your hands mix the ingredients together until the dough holds its shape.
You may need a bit less flour, so add the last half gradually.
Place the dough on a lightly floured surface and knead until smooth and
elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more
flour over it.
Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with
plastic wrap or a kitchen towel, and let the dough rest until it has
doubled in size, about 1 hour.
When the dough has risen, place it on a lightly floured surface, divide it
into two or more parts and roll them into balls. Cover them with a towel
and let rest for 15 minutes. The dough is ready to be shaped, topped and
cooked.
Source: Vegetarian Journal, Issue Four 2002, "Dairy-Free Pizzas and
Calzones" by Debra Daniels-Zeller



Cauliflower and Potato Curry

1 large onion - chopped
1 small can of stewed tomato
1 small cauliflower cut into pieces
2 samll potato - cut into cubes
2 tsp cumin seeds
1 Tbsp garam masala or
1 tsp garlic powder and
1 tsp turmeric powder
2-3 tsp chili powder or according to your taste.
5-6 Tbsp Oil
salt to taste
Directions:

In a pan or pot heat the oil in medium heat. Put the cumin seeds, garlic
powder, ginger powder, onion. Fry it for 3 minutes or until golden brown.
Once the onion is golden brown, add the tomato, turmeric powder and chili
powder and fry it for 5 min. Now add the cauliflower, potato, and fry it
for another 7-8 minutes. Put about 1-2 cups of water and let it simmer for
6-10 minutes.

Note: If you want this in a gravy type take it out of the stove after 6 -
10 minutes. If you want dry type let it stand for another 5 min. During
simmering stir the mixture one or twice so, that it does not get burned.

Serves: 2-3

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/