Vegetarian Moussaka
2 lb (about 4) eggplant, -stems removed
2 ts Salt
1/4 c Corn oil
4 Cloves garlic, chopped fine
1/2 c Tomato sauce 6 oz Tomato paste
1 1/2 c Water
2 Eggs, beaten
1/2 lb Mozzarella cheese, grated
This Moussaka does not have meat - result is a complete vegetarian dish
with considerable dimension. 1. Cut each eggplant lengthwise into 3 equal
slices. Sprinkle with the salt and let stand for 20 minutes, Dry the slices on
paper towels to absorb the liquid that accumulates. Set aside.
2. Heat 1 tablespoon of the oil in a pan and stir-fry the garlic over moderate
heat until golden, about 2 minutes. Add the tomato sauce, tomato paste, and
water and mix well. Simmer the sauce over low heat until it becomes thickened,
about 15 minutes. 3. Heat the remaining 3 tablespoons of oil in a skillet. Dip
the eggplant slices into the beaten eggs and fry over moderate heat for 2
minutes. Fry all the eggplant slices this way. 4. Assemble the moussaka in this
manner. Put a layer of eggplant in a heatproof glass or metal baking dish.
Cover with about 1/2 cup of the cooked tomato sauce. Sprinkle with about 2
tablespoons of the grated cheese. Cover this another layer of eggplant, then
sauce, then cheese. The last layer (there should be three) ends with the
cheese. Bake in a preheated 350 degrees F oven for 1/2 hour. Serve warm. Serves
6 with spaghetti or other dishes.
Vegetarian Meatloaf
1 c Lentils - raw, brown
1/4 c Wheat germ
1 c Breadcrumbs - whole wheat
1/2 c Brown rice
1 Onion - small, minced
3 Eggs
1 c Clove - crushed
1 ts Thyme
1 tb Soy sauce
4 tb Tomato sauce
1 tb Olive oil
Cover lentils with water and cook on a low boil for 1-1/2 hours or until
tender. Mash lentils coarsely and combine with remaining ingredients. Pour into
well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover
and continue to cook for 15 minutes or until loaf is firm to the touch. Serve
with your favourite sauce.
Savoury Vegetarian Burger
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.
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: 1. Heat A, add B, stir-fry a few seconds, add C, mix well. 2. Add D-G,
stir well and cook for 1 minute. 3. Dip pastry brush into H-M and brush 1 piece
of N generously. 4. 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. 5. Repeat procedure
until fourth layer is finished.
6. Fold into a 2-to 3-inch roll; place on a plate and steam over boiling water
for 10 minutes; cool completely 7. Heat O to 375F; deep fry A-N until golden
brown (1 to 2 minutes), cool. Slice and serve as hors d'oeuvres or serve with
rice.
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 ofWheat, 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. Serves 8 & leftoers are
great.
Vegetarian Ham
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: 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.
Vegetarian Shepherd's Pie
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 .
