Savoury
Vegetarian Burger
This Recipe Makes 4 Burgers
3/4 lb Firm tofu
4 ts Olive oil, divided
1/3 c Minced green onions
1 c Finely grated carrot
1 c Finely chopped green cabbage
1 md Clove garlic, peeled and Forced through a press
1/2 c Whole wheat flour
2 tb Nutritional yeast
2 tb Ketchup
2 tb Finely minced parsley
2 tb Sesame seeds
4 ts Taco seasoning mix
1/8 ts Cayenne pepper
1/4 ts Salt
Several grindings freshly Ground black pepper
1/4 c Wheat germ
4 Hamburger buns, toasted
Assorted condiments
1. Drain the tofu and slice thinly. Place on a paper towel-lined baking
sheet and a couple of cans to weight down. Let drain for 45 minutes.
2. In a nonstick skillet heat 2 teaspoons oil over medium heat. Add the onion,
carrot, cabbage and garlic; saute 5 minutes. Cool slightly.
3. Process the drained tofu in a food processor until creamy. Add the flour,
yeast, ketchup, parsley, sesame seeds, taco seasoning, cayenne, salt and
pepper; process until smooth. Add the vegetables and process until the
vegetables are finely chopped and incorporated.
4. Form the mixture into 4 patties and dredge in wheat germ. Heat 1 teaspoon
oil in a large nonstick skillet over medium heat. Add the burgers and cook 5
minutes. Turn and add another teaspoon oil; continue cooking 4 minutes, or
until heated through. (Serve on toasted buns with condiments.)
Note: Nutritional yeast can be found in health food stores. If unavailable
substitute 2 tablespoons wheat germ.
Bulk Buys for
Herbs & Spices
Vegetarian Roast Duck
A.1 tablespoon peanut oil
B. 4 large mushrooms
C. 1 cup finely shredded bamboo shoots
D. 2 teaspoons light soy sauce
E. 1/2 teaspoon sugar
F. 1/2 teaspoon salt
G. 1 tablespoon mushroom water
H. 1 1/2 teaspoons cornstarch
I. 1 teaspoon sugar
J. 2 teaspoons light soy sauce
K. 1/2 teaspoon sesame oil
L.1/2 teaspoon salt
M. 1 tablespoons mushroom water
N. 4 pieces fresh bean curd skin
O. 2 cups peanut oil
PREPARATION: I. Wash B and soak in warm water for 15 minutes; drain and save
water; shred B very fine. II. Mix D,E,F,G. III. Mix H,I,J,K,L,M.
COOKING: Heat A, add B, stir-fry a few seconds, add C, mix well. Add D-G, stir
well and cook for 1 minute. Dip pastry brush into H-M and brush 1 piece of N
generously. Spread 1/4 of A-G on top; place second piece of N over this; brush
again with H-M and spread 1/4 A-G over this. Repeat procedure until fourth
layer is finished.
Fold into a 2-to 3-inch roll; place on a plate and steam over boiling water for
10 minutes; cool completely Heat O to 375F; deep fry A-N until golden brown (1
to 2 minutes), cool. Recipe Tips: Slice and serve as hors d'oeuvres or
serve with rice.
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Vegetarian "No Tom"
Turkey
2 c Brown rice
4 tb Powdered vegetarian Chicken- Flavored broth
5 1/2 c ;water -- divided
3/4 c Wild rice
1 ts Each: Sage Rosemary
2 ts Thyme -- divided
5 tb Butter -- divided
1 Onion -- chopped
5 Celery stalks -- chopped
1 ts Dill
2 ts Onion salt
1 lb Mushrooms
2 ts Garlic powder
1 lb Meat of Wheat Chicken style OR 1 lb Meat of Wheat Sausage style
1 lb Monterey Jack cheese -- Grated
16 oz Pepperidge Farm Herb stfng
Salt and pepper to taste
5 ts Poultry seasoning (or more)
Pecan halves -- for garnish
Saute the brown rice with 4 T powdered broth in 2 T oil for 4 minutes. Cook
in 4 cups of water for 1 hour or until absorbed. Cook wild rice, sage,
rosemary, and 1 t thyme in 1.5 c water for 1 hour.
Saute the chopped onion and celery with 2 T butter, dill and onion salt. Slice
and saute the mushrooms with 2 T butter, garlic powder and 1 t thyme,
until=well=done. Combine all ingredients with the Meat of Wheat, cheese,
stuffing, salt and pepper and poultry seasoning. In baking pan, shape like a
turkey, garnish with pecan halves and bake for 30-45 minutes at 375 degrees.
Serve with cranberry sauce and mushroom gravy. Recipe Serves 8 & leftoers
are great.
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Vegetarian
Ham Recipe
2 oz (3 sheets) dried bean curd
3 tb Soy sauce
2 tb Water
1 Level teaspoon sugar
1/2 Level teaspoon MSG
1 Level teaspoon fennel
1/2 Star anise
2 Cloves, crushed
1/2 Level teaspoons wild -pepper, crushed
Soak the bean curd in water for about 1/2 hour until soft. Mix together the
remaining ingredients, and marinate the bean curd in this mixture for about 2
hours. Select the largest and smoothest sheet and lay it on a flat surface.
Place the remaining sheets on top of it evenly, so that when rolled up it will
form a cylinder of regular dimensions. Roll it up VERY tightly. Place it on a
single piece of cheese-cloth or old sheet and roll it up, with the cloth
overlapping both at both ends. Tie the bundle at both ends like a toy
firecracker at the two points where the bean curd ends. Steam the roll for
about 1 hour. Cool the roll and unwrap it. Slice the roll into 1/4-inch slices
and serve cold.
Vegetarian Holiday Roast
1 1/2 c Lentils
7/8 c Millet
1 c Brown rice
1 1/2 c Chopped walnuts; -OR- 2 c -Whole chestnuts
3 sl Whole wheat toast; crumbled
1/2 c Almond butter
2 c Chopped onions
1/4 c Olive oil
5 lg Garlic cloves; minced
2 tb Fresh sage, chopped
1 ts Dried celery seed
2 tb Fresh rosemary leaves -- chopped
2 ts Salt
MUSHROOM GRAVY
20 md Mushrooms
1/2 c Chopped onion
1 tb Olive oil
1/2 ts Dried oregano; -OR- 2 ts -Fresh oregano
1/3 c Butter
1/2 c Unbleached flour
2 c -Lentil liquor (from above)
1 1/2 c Water
1 ts Salt
1/2 ts Black pepper
Cook the lentils, millet, and brown rice separately; and reserve two cups
of the lentil liquor for making Mushroom Gravy. If you are using whole
chestnuts, preheat the oven to 400 degrees F. Rinse the nuts and cut a cross
about 1/2 inch deep in the small, pointed ends. Place the nuts on a cookie
sheet and bake about 20 minutes, then cool for about 10 minutes. Remove the
shells and cut the nuts in quarters.
Mix the cooked grains and lentils with the nuts, bread crumbs, and almond
butter in a large bowl and set aside. Saute the onions briefly in olive oil,
then add the garlic, sage, celery seed, rosemary, salt, and seitan if used.
Saute 2 to 3 minutes longer, stirring constantly, then add to the other
ingredients, mix thoroughly (mooshing with fingers works best), and put into a
large oiled baking dish. Lightly coat the top of the roast with olive oil, then
bake at 350 degrees F for 1-1/4 hours. Serve with Mushroom Gravy (below) and
garnish with parsley.
MUSHROOM GRAVY RECIPE: Separate the mushroom caps
from the stems, then quarter the caps and halve the stems. Saute the onion in
olive oil on medium heat for 1 minute, then stir in the oregano and add the
mushrooms. Cook, stirring constantly, until the mushrooms have softened and the
bottom of the pan is covered with liquid. Set aside.
Melt the butter in a saucepan over medium heat, then stir in the flour and
cook, stirring constantly, for 1 to 2 minutes. Add the lentil liquor and water,
and continue stirring until the mixture thickens and barely begins to boil. Add
the mushroom mixture, salt, and pepper, and continue stirring until the gravy
begins to boil. Remove from heat and serve.
Vege Shepherd's Pie
Recipe
1/2 c Green lentils
1/2 c Brown lentils
1/2 c Black beans
1 lg Onion, minced
2 ea Garlic cloves, minced
1 cn Tomatoes, diced
2 ts Soy sauce
1 ts Parsley, chopped
1 ts Cilantro, chopped
Salt and pepper
1 ts Dried Italian herbs
1 1/2 lb Potatoes, cooked & mashed
2 lg Carrots, diced small
1 ea 10-inch frozen pie shell
2 ts Olive oil
Bread crumbs
In a large pot, cover with water and boil lentils and beans until tender,
about 45 minutes. Drain.
Preheat oven to 400F. Saute‚ carrots, celery and onion in a small amount
of olive oil until tender. Add garlic, dried herbs, tomatoes, soy sauce,
parsley and salt and pepper to taste. Mix together lentils and beans with above
mixture. Spoon mixture into pie shell.
Press firmly into shell, spread evenly over the top with the mashed potatoes.
Top with breadcrumbs. Bake for 45 minutes, until golden.
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