Showing posts with label food. Show all posts
Showing posts with label food. Show all posts

Friday, August 17, 2012

[Food] Zucchini & Tomato Salad

Zucchini and Tomato Salad
Category: Salads:  Side dishes, salads, etc.
Posted by:     Cadenza
Quantity: 4 servings

2 small zucchini, about 3/4   4 medium ripe tomatoes
pound                         sliced 1/4 inch thick
Salt and ground pepper        1/4 cup finely chopped red
1 tablespoon red wine         3 tablespoons olive,
vinegar                       vegetable or canola oil
1/2 cup chopped basil or      

1. Trim the ends of the zucchini and cut them slightly on
the diagonal into slices 1/4 inch thick. Drop the slices
into boiling water, and let simmer for one minute. Drain
immediately. The zucchini must retain a certain resilience
and not be overcooked. Let cool.
2. Arrange the zucchini and tomato slices in an alternating
pattern in a serving dish. Sprinkle with salt and pepper to
taste, the onions, vinegar, oil and basil or parsley. Serve.
Yield: .

Nutritional analysis per serving: 136 calories, 11 grams
fat, 0 milligrams
cholesterol, 283 milligrams sodium, 2 grams protein, 11
grams carbohydrate.


[Food] Zucchini & Mushroom Salad

Zucchini and Mushroom Salad
Category: Salads:  Side dishes, salads, etc.
Posted by:     ??
Quantity: ??

1 lb. button mushrooms        8 small to medium zucchini
1/4 cup wine vinegar          2 tablespoons olive oil
1 teaspoon salt               2 sprigs fresh tarragon
1/4 cup water                 1/4 cup dry white wine

Clean the mushrooms.  Cut the zukes into 1 inch lengths.
Place all ingredients in a pot.  Simmer until the zukes are
just tender.  Turn off heat.  Place lid on pot and leave for
15 minutes.  Place the drained vegetables in a bowl,
reserving the cooking liquid.  Place this liquid back in the
pot and cook until reduced to about 1/3 cup. Discard the
tarragon.  Pour over the vegetables and lightly chill (don't
over-chill or it will kill the flavor).

Throw on a little finely chopped parsley before serving.


[Food] You Know You're In Trouble If

 * From THE MONTHLY MAGAZINE OF FOOD & WINE: Article by George Lang *

                   YOU KNOW YOU'RE IN TROUBLE IF...

                When you're dining out and you suspect
              something's wrong, you're probably right.

I remember listening to the late Mary Margaret McBride's radio show in
the fifties  when  a big-game  hunter  recounted one  of  his  African
exploits: "This huge  elephant was fighting  with a man-eating  tiger.
Suddenly they noticed me and turned against me. I pulled the  trigger;
the barrel was  empty; the tree  was giving  way under me;  I heard  a
poison arrow whizzing by ... and ..."
 McBride interrupted sweetly: "By  then you must have  realized
you were in trouble!"
 During my restaurant-going experience, I have often remembered
her words when something made me realize that I was indeed in trouble.
Here is a list of some  observations that may amuse you and,  perhaps,
help you to avoid a fate worse than yesterday's champagne.


 * You  see,  proudly posted  outside  the restaurant,  a  1959
review from  a defunct  newspaper and  an award  from an  organization
you've never heard of. That's a  clue to what awaits beyond the  door.
Don't go in.

 * The menu includes  a tricky table  d'hote format that  lists
only soup and a stew with a fancy name or a casserole names after  one
of the less fortunate queens, while all the most tempting  appetizers,
main courses, and desserts cost extra. Try your luck elsewhere.

 * You  find  yourself  in  a  room  surrounded  by  red  plush
banquettes and reproductions  of famous  paintings in  Bronx-Byzantine
gold frames. According to one  contemporary theory, if the  restaurant
is elaborately decorated the food will be an afterthought. This may be
an exaggeration,  but a  phony approach  to decor  can have  a  direct
relation to the food served. A mentality that would use scores of fake
Tiffany lamps, gas-jet fireplaces,  imitation electric candles, and  a
nightmare of jumbled styles is also likely to offer "Filet Mignon a la
Napoleon Topped with Handpicked,  Imported Crabmeat, Fois Grass  [sic]
with Costly  Truffles  Glazed  with Whipped  Hollandaise  and  Candied
Fruits, Surrounded by Parmesan-Dipped Potato Skins."

 *The man who appears to be the manager or maitre d' is sitting
at a table, acting  like a guest and  clearly letting nothing  disturb
his felicities. Beware --  he is as  useful as a  singing dog who  has
lost his voice. A  good professional "covers" the  room and makes  you
feel that while he is there everything will be just fine.

 * A female server  approaches the table  wearing a flimsy  top
with a  daring decolletage  and  studiously bends  down to  take  your
cocktail order. My guess is that it would be a mistake to expect  more
than an anatomyu lesson  from this dining  experience. The same  holds
for waiters  and busboys  dressed like  road-company Shubert  operetta
characters. A slovenly way of dressing usually goes hand in hand  with
an unpleasant service manner. An unshaven, gum-chewing waiter, with  a
menu folded in his pocket and a pencil behind his ear, will invariably
give you a hard time.

 * After much suspense, a  menu is ceremoniously presented  and
you're faced with a flat monster of a Japanese screen, listing as many
items as the  classified section of  the Sunday New  York Times.  With
growing uneasiness,  you notice  that the  simplest dish  is  crayfish
brains poached in myrtle vinegar, stuffed with puree of cola nuts  and
decorated with kiwi  fruit. The awful  truth should hit  you then:  to
survive the meal you'll need the ingenuity of a used-car salesman.

 * The captain's description of the "Pate' du Mer Alphonse XII"
is "someting like a meat load but with fish in it." You should get the
feeling you are in a  pickle. My advice is  to stick to simple,  basic
dishes. After all, what can they  do to broiled sole besides  overcook
it, put paprika on it, add too much salt, and serve it cold?

 * You're offered a  wine list that is  so recherche' that  the
Cabernet Sauvignon comes from  the state of  Nevada and the  sparkling
wine was produced  in the southern  Philippines. This is  the time  to
order a carafe of the house  wine, or, if suitable for your  selection
of dishes,  switch to  beer. And  when the  sommelier offers  you  the
Chateau Margaux 1955 in  such a manner  that you can't  get out of  it
gracefully even though the price approaches that of a famous painting,
you'll know  that  you are  in  deep water.   If  you ever  manage  to
extricate yourself from this  spot, my advice is  to order the  SECOND
least expensive wine from the  list, adjusting to the  match-the-color
game (Green Hungarian with spinach souffle'?)


 * Restaurants are popular because they supposedly combine  the
maximum of comfort with  a minimum of effort  on the customer's  part.
When this maxim no longer works, it's time to learn cooking.

 * The three biggest  dining lies: "I  don't really care  about
the food," "My secretary  didn't mention the  reservation was for  me,
that's why we're seated next to the kitchen," "I usually go to  Lutece
for lunch, but ..."

 * Friends come and go, but bad waiters stay.

 * When you  need a waiter,  the distance between  you and  him
will be limited only by the dimensions of the restaurant.

 * An optimist is a person who goes to a "landmark"  restaurant
expecting good food.

 * The perfect meal is the one  that you had five years ago  in
the same restaurant.


 * The pepper mill is huge and the wine glasses are tiny.

 * A seafood restaurant lists thirty-eight kinds of fish on the
menu and the  waiter tells you  they have  them all and  they are  all

 * A restaurant boasts of anything "Wellington" or "Oscar".

 * In a steak house the menu lists a bunch of fancy Continental

 * In a  Chinese restaurant the  first things they  put on  the
table are packaged duck  sauce, mustard, and soup  noodles, or if  the
menu lists five different Chinese regional cuisines.

 *  A   tour-group   bus   is   waiting   in   front   of   the
seventeent-century Mexican hacienda-turned-restaurant.

Finally, when  it's too  late  to escape  the charging  elephant,  the
man-eating tiger, the poison arrow, or the captain who is handing  you
the bill artfully hidden in a sixteenth-century jewel-encrusted codex,
you should prepare yourself. When you  open the clasp and look at  the
bottom line of the bill, you will positively, unquestionably  realize,
in the words of the  late First Lady of Radio,  that you are truly  in

         Reprinted from The Monthly Magazine of Food & Wine.
                        (C) 1981 George Lang.  

[Food] World's Best Black Bean Burritos

NOW, Lenseman, the one you asked for:


                  (my not so humble opinion)

frijoles negros refritos           flour tortillias

Molcajete or Xnipec Salsa          Grated cheeses (jack and colby)

Chopped onions                     Sour cream

Get largest tortillias available,  steam in closed container in oven
with moist towel (NOT soggy) for a few minutes to warm (or warm
in microwave for a FEW seconds.  Add large spoon of beans, spoon of
sour cream, onions, cheeses and salsa.  Roll, bite, smile.
Note: this should be stuffed full. If you can make it look like
those things the serve at Taco Hell I will be insulted!

Hope someone out there enjoys these...

Black beans keep 2-3 days in the fridge and you can nuke burittos
for 1/2 a week from this recipe.  I once lived 4 days on this, and
loved it!.


[Food] Won Ton

===========>  W O N   T O N  <=============

Won tons are something most of us are familiar with in 'chinese'
soup.  However, interesting variations are offered as appetizers
both as ordinary starts to your meal and as an element of dim sum.

I recommend buying the 'skins' or 'wrappers' pre-packaged from
your grocer.  You can also use, 'egg roll' skins in a pinch.
Just divide them in half.

Won Tons can be either fried or steamed once the filling is added.
I have included both processes.

Below is a sample recipe for 'skins'.  I usually buy the ready-made.

WON TON SKINS                         2 DOZEN

2 c. flour, sifted                1 egg, beaten
1/2 tsp. salt (optional)          2 c. water

Preparation:  Combine water and egg.  Combine flour and salt.
-----------   Add the flour to the egg gradually.  Blend well.

Heat a skillet or griddle.  Brush lightly with oil.  Place a
small amount of batter and spread out till thin by swirlling
in skillet (like a crepe).  Cook for short time.  Do not allow
to brown.  Just till can be removed from cooking surface. If
browned, reduce heat.  Store under damp cloth till filled.
Do not allow to dry out.
and another:

WON TON SKINS                             4 to 6 servings

1 lb. flour
2 eggs

Preparation:  Mix flour and eggs together.  Add enough water
-----------   to make a dough.  Roll out paper thin.  Cut pastry
into two inch squares.


There are basically two types of dim sum pastry fillings.  SAVORY
or not-sweet, and SWEET.  Both occur in Won Tons tho' the sweet
type are less common.

General Assembly and Cooking of Won Tons

1. Place a 'skin' in the palm of your hand.
2. Using a 'soup' type spoon place a reasonable amount of filling
   on the won ton skin.
3. With finger, moisten edge of won ton skin with warm water.
4. Fold won ton over together from the bottom point to the top.
   This forms a triangle.
5. Press edges firmly together to seal.
6. If 'home-made' use a mix of cornstarch and water; or beaten
   egg and moisten all edges of the won ton to seal.

Your won ton should look something like this:

                       / \
                      /    \
                    /        \
                  /            \

Assemble all of them before the next step.


6. Using peanut oil at high heat.  Fry about 4 won tons at a time.
   2 to 3 minutes till crisp.
7. I find that once the oil is hot, a medium heat gives me more
   control over the browning of the won tons.
8. Use a slotted spoon or wire scoop to remove from hot oil.
9. Drain well on paper towels before serving.


6. Put a good amount of water in your wok.  Bring to a boil.
7. Lightly oil the rack or bamboo steamer basket so won tons
   won't stick while steaming. Can also use a cloth.
8. Place basket or rack in wok above boiling water.
9. Place filled won tons on rack and cover tightly with wok
10. Steam 5 to 10 minutes or till done.
11. Remove from wok and serve in steaming basket.


6. Fill deep pot with about 2 quarts of chicken broth or water.
7. Bring to a boil.
8. Fill with won tons.
9. Cook about 10 minutes or till done.
10. Remove with slotted spoon and serve with dipping sauces.


Below are some SAVORY fillings:

CREAM CHEESE FILLING # 1                     Serves: 6

18 won ton skins
8 oz. cream cheese


1. Mound 1 teaspoon of cream cheese (not softened) in won ton.
2. Assemble and fry.

Variations:  Crab and cheese; herb cheeses; exotics such as

Hint:  I found the soft cheese spreads too runny when fried.


CANTONESE FISH (FLOUNDER) FILLING                makes: 24

1  1/2 Tbls. sesame seed oil      pepper, black or red pepper flakes
1/2 lb. flounder filet, cubed     1 1/2 tsp. or (1) chicken bouillon
2 cloves garlic, minced           1 1/2 Tbls. water
1/2 c. cabbage, chopped fine      1 tsp. cornstarch
8 scallions, chopped              2 quarts stock or water
4 fresh mushrooms, chopped
2 tsp. lemon juice


1. Heat 1/2 tsp. sesame oil in wok over low heat.
2. Add flounder cubes and garlic and simmer for 5 minutes. Remove.
3. To wok add rest of oil and cabbage and scallions. Stir-fry
   three minutes.
4. Push veggies to side of wok.  In center well add mushrooms and
   lemon juice.  Stir-fry one minute.
5. Return flounder. Add pepper and bouillon.  Blend. Simmer two
6. Mix cornstarch and water til blended well.
7. Add to flounder mixture in wok.  Blend. Simmer til thickened.
8. Remove fish filling from wok to bowl.
9. Assemble won tons and boil.


PORK FILLING # 1                              6 - 7 DOZ.

1 lb. ground pork                 1/2 tsp. salt
1/3 c. water chestnut,            1/8 tsp. pepper
       finely chopped             1/2 tsp. fresh ginger, minced
2 green onions, finely            2 tsp. sherry
  chopped                         1 Tbls. soy sauce


1. Combine all ingredients.  Mix well.
2. Mound 1 teaspoon filling in won ton.
3. Assemble and fry.


PORK FILLING # 2                               makes: 18

8 oz. pork sausage


1. Mound one teaspoon of sausage in center of won ton.
2. Assemble and fry or steam.

Variations: turkey sausage, venison sausage, boudin [cajun] sausage


PORK FILLING # 3 (Kikkoman)                           makes: 10

3/4 lb. pork, ground              1/2 tsp. salt
6 water chestnuts, chopped        1 tsp. cornstarch
1/4 c. green onion, chopped       1 Tbls. soy sauce
1/2 tsp. fresh ginger, grated


1. Combine pork, water chestnuts, onions, soy sauce, salt,
   cornstarch, and ginger in bowl.  Mix well.
2. Assemble and fry.


NORTHERN STEAK & SHRIMP FILLING                makes: 24

1/2 lb. steak, shredded           1 zucchini, bhopped
1 Tbls. cider vinegar             1 Tbls. sherry
1 tsp. mustard powder             4 scallions, chopped
1 Tbls. soy sauce                 1/2 can (4 oz.) water
1/4 lb. shrimp, deveined,             chestnts, chopped
    chopped                       1 Tbls. cilantro
1 Tbls. lemon juice               1 leek, chopped


1. In bowl combine first 4 ingredients and marinade in refrigerator
   for one hour, stirring occasionally. Drain. Reserve marinade.
2. In another bowl combine shrimp and lemon juice. Cover and place
   in refrigerator for one hour.
3. Heat oil in wok over low heat.  Add meat mixture and leek.
4. Raise heat to high and stir-fry for half minute.
5. Add zucchini and reserved meat marinade. Stir-fry one minute.
6. In wok stir-fry shrimp, scaillons, sherry, and water chestnuts
   for half minute or until shrimp turn pink. Remove.
7. Combine shrimp and meat mixtures and add cilantro.
9. Assemble won tons and fry or boil.

Variation: use pork instead of steak.


STUFFED WON TON FILLING (pork and shrimp)        makes: 20

4 oz. pork, ground                salt and pepper
1/3 shrimp, ground                1 Tbls. rice wine
2 Tbls. green onion, chopped      1 Tbls. fresh ginger, chopped


1. Combine pork, shrimp, onion, and seasonings. Mix well in bowl.
2. Add rice wine and blend.
3. Add ginger and mix well.
4. Add small amount of water to moisten thoroughly, blending well.
5. Assemble and boil in broth.


TEXAS WON TON FILLING                                 makes: 18

8 oz. barbeque beef, chopped


1. Mound 1 teaspoon filling in won ton.
2. Assemble and fry or boil.



Below are some SWEET fillings:

SWEET BEAN WON TONS                            Serves: 6

18 won ton skins
8 oz. sweet red bean paste



1. Place a won ton skin in the palm of your hand.
2. Place a little of the red bean paste in the won ton.
3. Moisten the edges of the won ton.
4. Fold over, slightly off center.
5. Seal the edges together.
6. Turn inside out by gently pushing the filled center.
7. Heat oil in a wok for deep-fat frying and when hot,
   put in 4 of the won tons.  Cook until crisp.  Remove
   to paper towels to drain.  Repeat with rest of won
8. Serve drizzled with honey.



[Food] Why Inky's Dagger Is Such A Sneaky Drink

  {                                                                     }
  {         Booze:  Or Why Inky's Dagger is Such a Sneaky Drink         }
  {                         By: Captain Harlock                         }
  {                                                                     }

     At one time or another, just about every t-file author has written a
file about alcohol. So, I guess it's my turn, eh? This file is going to
be a pretty general all-around thing. Nothing specific, just a bunch of
stuff thrown in together. If it works out, I may write some specific files
on various aspects of drinking and keeping it fun.

     Although many don't know it, yours truly is actually a pretty hefty
drinker when I want to be. Not often, though. I've found that drinking
infrequently heightens the experience to a great degree. But, such is not
for everyone. In fact, I'm one of only a few I know who approach the art of
drinking in this manner.  :-)  Plus, I do have my figure to watch. Ain't
none of us getting any younger...

     I figure a few drink recipes would be a good way to start off with.
Here's a few of my favorites, time-tested and friends-approved. Hope you
enjoy them as much as I do. None of these recipes are carved in stone,
though. Feel free to modify the mixing ratios to fit your own tastes.
Remember, though, that a drink can be spoiled by being too strong as well
as being too weak.

     This one has probably been around for ages under different names,
but this is the name I prefer. I like to drink this one at parties and
raves, but especially at big gatherings of those historical and fantasy
recreation societies. It's gone over real well in the past.

What to do:
     Fill a tall glass about 2/3 to 3/4 full of ice cold lemonade, the
colder the better. Use a good, fresh lemonade or concentrate. NEVER stoop
to using cheap powder lemonade drinks. Next, top off with with your favorite
gin. Keep it cheap though. I wouldn't use Befeeter or Bombay with this. Save
those for martinis and the like. Add ice if you like to make it REALLY cold.

     Drink just like lemonade. But be careful! This drink will sneak up
on you and knock you for a loop before you know it. The cold lemonade tends
to numb up your tongue, so you really don't know how much alcohol you're
getting in your system, especially if someone else has made it for you. :)

     I don't recall where I first found this one. I've always been a big
fan of rum and Coke type drinks, but this one was a refreshing change. You
make it in a highball glass with ice, filling it up with Coke and then
spiking it with a good smooth rum. Here's the twist: add in a big squirt
of fresh lime juice. Try to make it as smooth as possible. Naturally, some
experimentation will be needed to get it just right, but you won't complain
about that, will you?

     Here's one that's downright e-v-i-l. It's the perfect party drink,
because before you know it, everybody's wasted on it. And it's not too
expensive to make, either. It just requires a little time to make it.
We call it Baby, and it was by rather strange circumstances that we had
made it. It was a total accident that we found ourselves in possession of
a large watermelon and a whole bunch of liquor. So, we decided to play
around a little bit and see what we could come up with.

     Start off on the morning of the party. Get a large ripe watermelon.
Slice off one of the ends and set it aside. Dig a core down the middle of
the melon, removing a good portion of the pulp, and set that aside as well.
Pulp the inside of the watermelon with a knife, but leave this pulp inside.
Don't drain off the juice! You'll need to keep that in. When you've got
a sufficient amount of pulp inside the watermelon, start filling it with
cheap vodka (we use Popov year after year), coconut rum, and a small amount
of grain alcohol (Everclear). Fill to the top with each, then wait for them
to soak down. Fill again and repeat until no more liquor will soak into
the watermelon pulp. Stir with a spoon, then put the sliced-off end back
onto the melon and set the whole thing in a cool spot until the party.
Now do you see why you start it early? This 'curing' time allows the booze
to soak fully into the pulp and get the entire watermelon permeated with

     Now, at the party, uncap (decant?) the melon, cut a small pouring
spout and drain off the liquid and loose pulp into cups for everyone. Drink
and enjoy 'til it's all gone (you'll be surprised at how much is in there!).
Then when there's no more liquid, use a big knife to slice up the melon and
pass it around to everyone. There should be enough alcohol in the meat to
get people intoxicated still. This is another one that will sneak up on
you, though. The taste of the watermelon and its natural sugars tend to
mask the taste of the liquor, thus you drink (and eat) more of it, and
get the effect all the more.

     Drinking is meant to be something fun and enjoyable, and what's more
fun than playing games with your booze? Get some friends together, your
favorite canned beer and the instructions below.

   "Danger Beer" or "Bomb Squad"
     We like to play this one at friendly get-togethers and small social
things. You get a tableful of people, enough canned beer for each player
to have two cans, and one completely sober guy to act as the referee. Place
all the beer in the middle of the table. The referee takes about five cans
into the next room and shakes up one of them REAL hard. Then, he comes back
in and mixes the beers up so that no one can tell which one is the Danger
Beer. Each player in turn, starting with the guy who is least drunk, takes
a beer from the pool and holds it under his nose. He then pulls back the
tab to open it. If the beer doesn't explode, then he drinks the beer and
waits for his turn to come around again as the rest of the players take
turns doing the same. When someone's beer explodes into their face, every-
body shouts "Danger Beer!" and the victim has to drink the rest of the
beer on the table.

     Variant 1: Rather than drinking all the rest of the beer, the player
merely sits out. The ref repeats his duty of shaking up a beer and the
play resumes as normal. If more beer needs to be added, by all means, do
so, until there are only two people left and only a few cans of beer. This
can add up to great tension among players and spectators as more of the
players start sitting out.

    I hope you've enjoyed this booze file. I'd like to thank all the members
of the 'Baby Patrol,' past and present for helping to keep such a wonderful
tradition alive. I'd like to thank Wind Rider/Cromwell for providing me with
quality alcohol when I needed to do some more 'research'; Russ for throwing
such wonderful parties; and Riff Raff/Gunthar for introducing me to Shiner
Bock that night at the dorm party so long ago.

    Oh yeah, some final words of advice: make sure that your drinking
experience is an enjoyable one. If you keep it pleasurable, then you'll come
back for more. Plus, drink safely. Always remember never to drink and drive
(or sail, etc.). And you should never drink yourself to the point of being
sick. Once you hit that, it's time to stop, otherwise you risk doing
permanent damage to yourself, and then you're up a creek.

   Maybe next time I'll write a t-file on all my favorite drinking games, or
better yet, one on how to cure a hangover! ;-)

   Have fun!

Call these boards:

Babylon 4             (915) 267-2951 (mine, you gotta call it)
Demon Roach Undergrnd (806) 794-4362 (he's still around!)
Purple Hell           (806) 791-0747 (tell him I said hi)


[Food] Why Americans Love Hot Food

                    Going for the culinary burn:
                    Why Americans love hot food

     I once saw a TV documentary about the coming-of-age ceremonies for
pubescent boys, in New Guinea.  One of the more pleasant rites involved reaming
the boys' nostrils with wire-sharp blades of grass.  The theory, as near as I
could tell, was that if the kids could withstand the pain, they were ready to
become men.
     That image came back to me during a visit to a new Thai restaurant in San
Francisco.  I had just dipped into a bowl of innocent-looking fish soup when a
fire erupted in my mouth that blazed so hot I thought my eyeballs were going to
     Here I was, a grown man, sweating like a hog, my tongue almost numb with
pain, on the verge of tears, while all around me women and children of Asian
extraction were happily slurping up bowls of the stuff without so much as a
wince or a grimace.
     They were obviously hot-pepper initiates.  I was still a culinary
     To begin my own rite of passage, I sought out my friend Geoff Smith, a
pepperhead who spent three years as a Peace Corps volunteer in West Africa.
There he learned that what Americans call hot, Africans think of as mild.  What
they call hot, we would call lethal.
     To illustrate the African quest for fire, Geoff took me to an Ethiopian
restaurant in Berkeley called the Blue Nile.  Things got off to a comfortable
start.  The meat stew we were served was very spicy by most standards, but
bearable.  Geoff, however, insisted the meal was much too bland, and motioned
for the waitress.
     "Can we have berbere sauce?" he asked.  Her eyes sparkled like wet black
coal, and she returned with a small dish of red sauce.  We spread some of it on
bread and dipped that into the stew.  Here was true fire - seemingly mild at
first, but building to a wave of searing mouth pain.
     "Don't think of it as pain," Geoff corrected.  "Think of it as a glow in
the mouth."
     At the moment, my glow felt more like a core meltdown, but I closed my
eyes.  After 5 or 10 minutes of eating, the fires banked themselves into
something that might be described as a glow, albeit a very intense one.  It was
not entirely unpleasant.
     There followed a few months of practice, during which I actually began to
grow more fond of hot, spicy food.  Eventually, Geoff felt I was ready for a
taste of Roberts Crushed Peppers, a product that's the oral equivalent of
wire-sharp blades of grass.
     The label says it's made in Kingston, Jamaica, but I think it's forged in
the fires of hell.  The label on the bottle shows a rather strange-looking
stubby orange pepper, which I've since come to learn is the much-feared
habanero, generally accepted to be the hottest pepper on Earth.
     A little perspective: The burn delivered by chiles comes courtesy of
capsaicin, a substance found ill blister-like sacs in the fruit's interior
lining.  Scientists measure the heat of a pepper in Scoville units, which
indicate parts per million of capsaicin.
     Jalapenos - peppers most people I know think of as really hot - rate about
2,500 to 5,000 Scoville units.  The Thai peppers in that soup I ate shoot up to
about 50,000 units.  The fearsome habanero stands alone at the top of the scale
with a scorching 100,000 to 300,000 Scoville units.
     Why would anyone, least of all a pleasure-loving guy like me, want to
subject himself to such a trial by fire? Partly, says Paul Rozin, a psychology
professor at the University of Pennsylvania, because hot peppers hurt so good.
     He hypothesizes that eating chiles releases into the brain or bloodstream
a flood of morphine-like endorphins - the same brain chemicals thought to cause
the so called "runner's high" - enhancing our enjoyment of the food we're
     But chiles not only add life to your food, they're quite good for your
health.  Specialists at Mahidol University in Bangkok, Thailand, have found
that a regular diet of hot peppers correlates with the body's ability to
dissolve potentially harmful blood clots, potentially lowering the risk of
certain heart problems.  And other research shows that in some cases peppers
may have an anti-cancer effect.
     Capsaicin sets just about all of your body's juices flowing: You salivate,
your nose runs, you sweat, and your digestive juices flow like crazy.  The
effects are so pronounced that they can relieve the congestion of colds or
     Now that I've passed my initiation into pepper manhood, I cook with chiles
quite often. One of my favorite recipes, which I got from a great little
magazine called The Whole Chile Pepper, is for an all purpose sauce made with
dried red peppers.  The magazine rates the sauce a 7 on a heat scale of 1 to
10, an assessment I agree with.
     To make the sauce, you'll need 10 to 12 dried whole chiles; 1 large onion,
chopped; 3 cloves garlic, chopped; and 3 cups of water.
     Start, by placing the chiles on a baking pan in a 250-degree oven and bake
about 15 minutes or until the peppers smell toasted.
     Remove the stems and seeds, and crumble the toasted chiles into a
saucepan.  Next, add the onion, garlic and water.  Bring the mixture to a boil.
Reduce heat and simmer 20 to 30 minutes or until the chiles are soft.
     Puree the mixture in a blender, then strain. If the sauce is too thin,
place it back on the stove and simmer until it is reduced to the desired
     I use the sauce on Mexican or Southwestern dishes such as enchiladas,
tacos and burritos, or to spice up chicken and fish dishes.

                             QUENCHING THE FLAMES

     If you're a lover of chile peppers, you've probably already discovered
that even a tall glass of water won't douse the flaming pain.  That's because
capsaicin, the stuff that makes hot peppers hot, s soluble in oil but not in
     Apparently the oil floats the capsaicin off the skin.  Milk, sour cream
and yogurt - all of which contain milk fat - are traditionally used to cool
down overheated mouths.
     Alcohol dissolves capsaicin, too, which is why beer and mexican food work
so well together.  Rice and bread also seem to be effective in putting out the
                                                                 -- Jeff Cox


[Food] Whole Foods For The Whole Family


Whole Foods for the Whole Family - Nutrition Book Review

 Whole Foods for the Whole Family is an excellent cookbook that is  
well laid  out  and  easy to use.  The foods used are assumed  to be  whole  
grain, nitrite-free  and additive-free.  Fruits and vegetables are assumed to 
be fresh as are oils and nut butters.  

 One  section  includes  "how to make your own"  things  such  as tofu,
yoghurt,  mayonaisse, and sprouts.  Of course desserts are sugar-free but 
some do contain honey.  The book also helps with food combining and thus 
caters to the  vegetarian as well as the flesh eater.  Most recipes include 
the protein  content in grams as well as the calories which is helpful for 
calorie  counters and for vegetarians who need to ensure adequate protein

 The recipes are grouped by meals i.e. breakfast, lunch, dinner and 
snacks.  There are also separate sections for baby food and toddlers.  For 
kid`s who like to help or make their own there is a kid's do it yourself 
section. The recipes are quite flexible.  The one for pancakes, for example 
goes by ratios and one can sustitute any ingredient and thus have a different 
recipe everytime one makes pancakes. This is good especially when you have 
allergies to deal with.  

 Recipes also cater to different lifestyles. Some recipes are for 
slow- cookers while others are for last minute meals  when you are short of 
time.  There are also sections on parties, make-ahead, easy to freeze, easy 
to make and left-overs.

 There are very few draw backs to this cookbook.  It does have some 
recipes that use peanuts, pastas, and milk products but these could always 
be substituted for in the recipe.  Like most cookbooks a lot of the recipes 
do use heat over 300 0f.

 Basically,  this is a cookbook  that is easy to use and  has almost 
everything you need to know in it. If one judges a cookbook  by how well the 
pages are worn,  then this is the  most used  cookbook in my kitchen,  and 
that says a lot as I have over fifty cookbooks on my shelf. Above all, the 
food is delicious and nutritious!


[Food] Venison Chili

                            VENISON CHILI

3 T       vegetable oil
1         large onion, finely chopped
2         large cloves garlic, minced
1         small hot green chilie pepper, minced (optional)
1 1/4 lb  venison, cut into 1/2" cubes
3/4 lb    ground venison (or ground pork)
28 oz     can of crushed tomatoes
3 T       red wine vinegar
3 T       ground chili powder
2 T       ground cumin
2 T       Worchestershire sauce
1/2 tsp   cayenne pepper, plus a pinch
1         large green bell pepper, seeded and chopped
2 tsp     salt or to taste
          freshly ground black pepper to taste
10 oz     can of red kidney beans, drained
3 T       Masa Harina (or fine cornmeal) mixed with a little water
          into a smooth paste for thickening chili

Heat the oil in a very large skillet.  Stir in the onion, garlic, and
chile pepper.  Saute over med-hi heat until the onion is just tender,
about 5 minutes.

Add the cubed and the ground venison and continue cooking for about
four to five minutes, stirring with a wooden spoon, until the ground
meat is no longer red.  Add all the remaining ingredients except the
beans and the masa harina (or cornmeal).  Bring the mixture to a boil
then reduce heat to medium and cook uncovered for 30 minutes,
stirring occasionally.  The stew should be fairly thick.

Stir in the kidney beans and the masa harina and heat through.  Taste
and adjust the seasonings.

Makes 6 cups.

KEYWORDS:  chili, venison, game, make ahead, main dish, stew, hearty,
spicy, easy, entertain


[Food] Veggi Cookbook

Message #154 - Veggi Cookbook 
   Date : 29-Jun-91 14:51
   From : Vaishnava Dasa
     To : All
Subject : Yogurt
@MSGID: 1:115/800@fidonet ddb66376
Yogurt - homemade!
Save money
Stay cool in the hot weather
Stay refreshed
Here's how...

1 gal. milk
1/8 th - 1/4 c yogurt (starter)

------- PLEASE PRINT --------

In a heavy saucepan, bring milk to a boil under med. flame.  Using a lid
will cause the milk to come to the boiling point faster, but that means
the milk has to be watched closely. Careful, as milk will bubble and
overflow easily at boiling point.  Stir occasionally to prevent burning
on bottom of pan.
  When milk is at a rolling boil, reduce heat and continue to cook so as
to thicken milk to a creamier consistancy, about 10-15 min at low heat. 
That will make the yogurt creamier.
  Afterwards, remove from flame and let cool, stirring occasionally to 
cool milk.  Milk must cool down to the right temperature before mixing 
in yogurt.
  I've found the best method is to wait until milk has cooled down so 
much that milk has reached body temperature.  That is, it is at the 
temperature that if you stick your (you did wash your hands, didn't 
you?) finger into the milk, you can barely notice any temperature 
difference in the milk.  If the milk is too hot, you can't keep your 
finger in the milk for long, and the yogurt culture will be killed.  If 
the milk is too cool, the yogurt may not grow.
  Once milk is at body temperature, take 1/2 of the yogurt, or about 1/8 
cup, or a couple tablespoons and mix into the milk and stir.  After 
that, add the other 1/2 of the yogurt starter, and just drop into the 
  Now, cover milk with yogurt starter preparation and place in a warm 
spot for about 10 hours.  On top of a oven with warmth coming from a 
pilot light may be sufficient.  Keep free from draft.  Covering with 
towel might be a good idea in bright area.  Leave undisturbed for 10 
hrs.  Refrigerate after done.
Enjoy the cooling effects of yogurt in the hot weather.  Your body andl
stomach will appreciate it.  

--- Msgtoss 1.3p
 * Origin: KrsnaBBS Plants and fruits as your meat 312/743-6116 (1:115/800)

[Food] Vegan Recipes

Subject: Vegan recipes! (long!!) from granola
Message-ID: <>
Date: 24 Apr 93 20:01:26 GMT
Organization: Carnegie Mellon Computer Club
Lines: 3024

Warning: this posting is long! But it's filled with recipes!
Specifically, these were taken from the granola archieves.

Low fat recipes are mixed in throught all files.

 From: markets!bob@Sun.COM (Bob Schumaker -- "Software-in-a-bucket")
 Date: Sun, 8 Dec 91 18:22:41 PST
 Subject: VEGAN: African Peanut Soup
 Keywords: recipe vegan african peanut soup



      AFRICAN-SOUP - A Lenten soup with beans and peanuts

      This is a soup that we eat  during  Lent.  It  came  from  a
      Catholic leaflet that unfortunately I no longer have.

      3 Tbsp    margarine
      2 cups    carrots thinly sliced
      12 cups   boiling water
      1 cup     black eye peas dry
      1 cup     navy beans dry
      1 cup     green pepper diced
      3 1/2 tsp salt
      1/8 tsp   crushed red pepper
      1 cup     salted peanuts chopped

      2 Tbsp    onion powder
      1 Tbsp    basil leaves crushed
      1 1/2 tsp ground coriander

           (1)  Melt margarine in large stock pot.   Add  carrots.
                Cook for 5 minutes.

           (2)  Add water, black  eyed  peas,  navy  beans,  green
                pepper,  salt,  and  crushed  red pepper (add more
                water, if necessary, to cover).

           (3)  Cook, covered, until  ingredients  are  tender,  1
                1/2-2 hours.

           (4)  Add peanuts, onion powder,  basil,  and  coriander
                during last 10-15 minutes of cooking.

           (5)  Taste  to  correct  seasonings.   Soup  should  be

      If you want more of a peanut flavor, add peanut butter  (any
      kind) to taste during step 4.  I use about 1/2 of a cup.

      Difficulty: easy.  Time: 15  minutes  preparation,  2  hours
      cooking.  Precision: no need to measure.

      Bob Schumaker

      The AMIX Corporation, Palo Alto, CA

                      Last change: 10 Mar 88                     1

 From: Shyamala Parameswaran 
 Date: Friday, 27 Mar 1992 17:14:38 CST
 Subject: VEGAN: Alu Piajer Chorchori (Dry curried potato and onion)
 Keywords: recipe vegan alu piajer chorchori

 ALU PIAJER CHORCHORI ( dry curried potato and onion )

 Ingredients ( to serve 4-6 )
 5 medium sized potatoes, cut in half lengthwise and the sliced into 1/8" pcs.
 4 onions cut in half lengthwise and then sliced thicker than normal.
 2 tsp. turmeric paste.
 1/2 tsp. chili paste.
 4-6 green chilies washed and slit.
 Salt to taste.
 2 tbsp. oil.
 1/2 cup water or as required.

 Heat oil. When a blue haze appears, add potatoes and fry for several minutes
 until potatoes turn opaque. Reduce heat, add onions and continue to fry,
 stirring now and then for a couple of minutes more.

 Add the turmeric, chili paste and salt to taste, mixing thoroughly and keep
 frying. Add green chilies.

 The potatoes and onions should cook as much as possible in their own juices,
 but if the curry gets too dry, test to see how much cooking the potatoes need
 and accordingly add water a little at a time.

 The cooked dish is dry and therefore adding of water should be judicious. The
 curry is done when the potatoes are cooked and there is practically no gravy.

 This curry can be reheated before serving, and is a good accompaniment with
 rice, luchis, or porota.


 And enjoy !! :-) !!

 From: uflorida!novavax! (Amanda Vaccaro)
 Date: 21 Nov 91 11:48:53 GMT
 Subject: VEGAN: Amanda's Tomato Sauce
 Keywords: recipe vegan amandas tomato sauce

 I have excellent suggestions for tomato sauce, if anyone is interested.

 This method was created by me after several burning episodes:


 fresh Italian parsley- no stems if possible: about a handful
 fresh basil: about 2 handfuls
 fresh ground pepper: to taste
 extra vigin olive oil: enough to cover the bottom of the pan
 sugar (OPTIONAL): about 3 tablespoons
 onions: 1 or two small ones
 tomato puree: at least two large cans (judgement call)
 tomato paste: one small can in case you screw up
 salt (OPTIONAL): a little
 corn syrup: only idiots like R*gu do that!!
 garlic: 3 or 4 cloves, sliced very thin, so they melt away

 Slice onions and garlic (slice garlic any way you like, but thin is
 good).  Pour oil in bottom of pan.  Put heat on medium.  Brown onions-
 when almost done add garlic, and brown both of them.  add about 32 oz
 water, herbs, salt, pepper, sugar. It should be an ugly, watery
 greenish mixture. Let it cook for about two hours over medium heat and
 stir once in a while.

 Cooking the watery mixture ensures that the parsley gets thoroughly
 cooked, otherwise it tastes "grassy".

 Add puree and stir well. Cook for about an hour. If it is too watery,
 you can add the paste to thicken it.

 You can do variations on the above: add browned lamb, sausages, chopped
 STEAK (no burgers!!), chunky tomatoes, or this other stuf called
 "Caponata", which is an eggplant and celery and olive ensemble.


 Date: 16 Oct 90 17:29:40 GMT

 From: (roger campbell)
 Subject: VEGAN: Apple Butter

 >   I'd like to find recipes for these three recipes.
 >   As to the apple butter; my sister would like to make it, but none
 >   of her cookbooks have it.  A recipe on how to make apple butter
 >   would be much appreciated.

 Here's a recipe for apple butter, as found in "Joy of Cooking"

    For best results use Jonathan, Winesap, Wealthy or other well-flavored
 cooking varieties.

 Wash, remove the stems, and quarter:
     4 lb. apples
 Cook slowly until soft in:
     2cups water, cider or cider vinegar
 Put fruit through a fine strainer.  Add to each cup of pulp:

     1/2 cup white or brown sugar
     1 teaspoon cinnamon
    1/2 teaspoon cloves
    1/4 teaspoon allspice
        (Grated lemon rind and juice is optional)
  Cook the fruit butter over low heat, stirring constantly until the sugar
 is dissolved.  Continue to cook, stirring frequently, until the mixture
 sheets from a spoon.  You can also place a small quantity on a plate.  When
 no rim of liquid separates around the edge of the butter, it is done.  Pour
 into hot sterilized jars.

     Roger Campbell       State Univ. of New York at Buffalo


 From: Shyamala Parameswaran 
 Date: Wednesday, 4 Mar 1992 08:48:41 CST
 Subject: VEGAN: Apple Chutney (Seb ki Chatni)

 Keywords: recipe vegan apple chutney

 >From Vijay Madhavan's Cooking the Indian Way:

 Apple Chutney/Seb ki Chatni

 3 tart cooking apples, peeled, cored, and coarsely chopped
 1 cup chopped dried fruit such as peaches, apricots and pears
 1/2 cup golden raisins
 3 cloves garlic, chopped
 2 tspns finely chopped fresh ginger
 1 tspn salt
 1/4 tspn cayenne pepper
 1 cup white-wine vinegar
 1 1/2 cups sugar

 In a heavy saucepan, combine all ingredients and mix well. Bring to
 a boil over medium heat.

 Reduce heat and simmer for about 45 mins, stirring occasionally or
 until mixture is thick.

 Remove saucepan from heat and cool chutney to room temperature.

 Pour chutney into a non-metallic, covered container and refrigerate
 until ready to use.

 Makes 3 cups.

 Shyamala Parameswaran

 Date: Fri, 19 Oct 90 13:13:31 mdt
 From: Kirk Pearson 
 Subject: VEGAN: Apple Crisp

 Apple Crisp


 8-10 apples
 1 cup sugar
 ground cinnamon
 1 stick butter (8 oz.), softened
 1 cup brown sugar
 pinch of salt
 1 cup flour


 Peel, core, and slice the apples and spread them in a rectangular cake pan.
 They should come almost to the top.  Pour sugar over apples.  Sprinkle
 cinnamon over apples to taste.  In a mixing bowl, mix butter, brown sugar,
 salt, flour.  It should have a mealy consistency, like dry oatmeal lumps.

 Spread the mix over the apples.  Bake at 350 F for 1/2 hour or until the
 apples are tender.  Serve warm or cold, plain or with vanilla ice cream.

 Don't plan on having any leftovers, but it reheats well.

 Kirk Pearson

 From: MEDELMA@CMS.CC.WAYNE.EDU (Michael Edelman)
 Date: Thu, 15 Aug 91 18:34:25 GMT
 Subject: VEGAN: Apple Pie
 Keywords: recipe vegan/apple-pie

 Assuming you know how to make a piecrust, real apple pie is very simple:

 1. Press the piecrust dough into a pie pan.

 2. Peel, core and cut baking apples (Jonathans?) into wedges/

 3. Toss with cinnamon, allspice and perhaps 2T-1/4c sugar and a bit of
 tapioca, cornstarch or flour for thickening;

 4. Fill the crust generously.

 5. Cover with piecrust and make zillions of holes with a fork
    Cut strips of pastry dough and *weave* a lattice top, as my mom does,
    or did, when she made them regularly.

 6. Bake in a medium oven until brown.


 From: (Garrett Brett)
 Date: Sat, 22 Feb 1992 04:14:34 GMT
 Subject: VEGAN: Applesauce Cake
 Keywords: recipe vegan applesauce cake

 re request by KISTLER@Waisman.Wisc.Edu (ROOM 325 PH. 263-1968)


 1/2 cup oil
 1.5 cups sugar
 1.5 cups unsweetened applesauce
 2 cups flour
 1/2 tsp salt

 1.5 tsp baking soda
 1 tsp cinnamon    OR   1/4 tsp ginger     OR     1/2 tsp allspice
                      + 1/8 tsp cloves          + 1/8 tsp nutmeg

 Mix oil and sugar well, add applesauce, and mix in the dry
 ingredients.  Beat until smooth.  Pour into an oiled and floured pan
 and bake at 350 degrees for 45-50 minutes, slightly longer in a loaf
 pan.  This cake is even better the next day.

 Well, that's the recipe as it appears in The Farm Vegetarian Cookbook
 (more or less).  It's a typical Farm Cookbook cake recipe--no eggs, no
 dairy, but plenty of sugar.  Remarks:

 1.  The book specifies "white flour," but I had great
     results with whole wheat pastry.

 2.  The book says "8-inch cake pan or angel food cake pan," but an 8-inch
     pan is MUCH too small. As I recall, my 9-inch square pan nearly overflowed.

 3.  I don't remember which spice option I used.  I think I mixed cinnamon
     with one of the other two choices.

 4.  Nuts and raisins are good additions. Especially nuts sprinkled on top. YUM.


 Brett Garrett

 Date: 13 Nov 90 15:51:08 GMT
 From: halley! (Mary Matejka)
 Subject: VEGAN: Atole con Honholi

 This isn't a recipe. It is an interpretation of a demo a friend of mine
 did for me. Atole is gruel. This comes out about like thin malt-o-meal.
 You drink it.

 Incidentally, I would say that America has a love affair with vanilla.

 There is vanilla flavoring in just about everything remotely sweet. Now
 Mexico uses cinnamon alot. Even in the chocolate. And in Atole con
 Honholi (spelling uncertain my friend doesn't write stuff down).

 .5 C sesame seeds (honholi), toast in a pan til just turning golden
      grind in a blender until mealy, not floury
 4 C water or milk
 .5 C piloncillo (or dark brown sugar) or to taste. This is pretty sweet.
 .25 masa harina (more or less, depending on how thick you want it)
 1 tsp cinnamon

 Bring seame seeds, water(or milk) brown sugar and cinnamon to a boil.
 Sprinkle in masa harina (corn flour to you guys north of here)(thats
 *flour* not meal) and stir constantly. Add more flour if you want it

 thicker. Simmer for 5 minutes or so. Drink warm.

 The last time I made this I toasted the masa harina lightly. Gave it a
 little bit 'nuttier' flavor I think. And I prefer milk to water.!halley!marym, marym@halley.UUCP,

 Date: Mon, 1 Apr 91 16:21:58 GMT
 From: (Kenneth Staffan (x37507))
 Subject: VEGAN: Avocado Salad Dressing

 bloom-beacon!mit-caf!angela@EDDIE.MIT.EDU (Angela Odoardi) writes:

 >Does anyone have a recipe for any Mexican-type (taco salad dressing)
 >made with Avocados (Guacamole)?  I would appreciate any suggestions.

 Well, I wasn't going to respond because my info is so sketchy, but I

 haven't seen any other responses yet:

 We make one from an ultra-easy recipe in the "Light and Spicy" cookbook
 by Barbara Gibbons (that's off the top of my head, but I think it's

 The only ingredients are ripe avocado, light italian dressing, and
 whole cumin seed.  I _think_ the ratio is one avocado to one-half cup
 dressing to one tablespoon cumin.  It's really tasty, but look for the
 book if you're concerned about exact proportions.


 Date: 15 May 91 20:30:03 GMT
 From: "Mary Tabasko" 
 Subject: VEGAN: Baba Ghanouj

 cmr@cvedc.Prime.COM (Chesley Reyburn) writes:

 >I am looking for recipes for tabouli and babaganoush (sp?).
 >-Tabouli recipes have appeared in digests 33, 34 and 36. -aem-

    Baba Ghanouj

    1 eggplant (about 1.25 lbs.)
    1/4 cup of olive oil
    1   clove of garlic, crushed
    1/2 cup of lemon juice
    1/4 cup of tahini
    2   T of minced parsley

  1. Cut the eggplant in half lengthwise and make several incisions in
     the flesh. Sprinkle the exposed meat with salt and let it drain for
     30 minutes.
  2. Coat a baking pan with the olive oil and place the eggplant

     face-down in the pan. Bake it in an oven preheated to 400F for
     about 20 or 30 minutes, until tender.
  3. Remove the eggplant and let it cool. Then scoop out the pulp and

     place it in a food-processor or blender. Discard the skin.
  4. Place the garlic in the blender with the eggplant and puree. Add
     alternately the lemon juice and the tahini. Finally, blend in the
     parsley. Season to taste with salt and pepper if desired.
  5. Chill before serving. Sprinkle with paprika to add a bit of color,
     if you like. Serve with raw vegetables and toasted pita

 I got this recipe from my friend Monica Krueger. Thanks, Monica!

  -- Mary

 Date: 11 Jan 91 11:12:39 PDT
 Subject: VEGAN: Bagels


 4 1/4 to 4 3/4 c. all-purpose flour
 1 pkg. active dry yeast
 1 1/2 c. warm water (120 to 130 deg F)
 1/4 c. sugar

 Combine 2 c. of the flour and the yeast.  Add warm water, 3 Tblsp.  of
 the sugar, and 1 tsp. salt.  Beat w/electric mixer on low speed 30
 seconds, scraping bowl constantly.  Beat on high speed for 3 min.
 Using a spoon, stir in as much remaining flour as you can.  Turn out
 onto a lightly floured surface.  Knead in enough remaining flour to
 make a moderately stiff dough that is smooth and elastic (6-8 min.
 total).  Cover, let rest 10 min.  Working quickly, divide dough into 12
 portions.  Shape each portion into a smooth ball.  Punch a hole in the
 center of each ball with a floured finger.  Pull dough gently to make
 about a 2 inch hole, keeping bagel uniformly shaped.  Place on a

 greased baking sheet.  Cover, let rise 20 min.  (Start timing after 1st
 bagel is shaped.) Broil raised bagels about 5 inches from heat, 3-4
 min. turning once (tops should not brown).  Meanwhile, in a 12 inch
 skillet or 4 1/2 qt. dutch oven bring 6 c. water and remaining 1
 Tblsp.  sugar to boiling.  Reduce heat and simmer bagels, 4 or 5 at a
 time, for 7 min., turning once.  Drain on paper towels.  Place drained
 bagels on well greased baking sheet.  Bake at 375 deg F for 25-30 min.
 or till tops are golden brown.  Makes 12 bagels.

 Light Rye Bagels:  Prepare as above, except stir 1 tsp. caraway seed,
 if desired, in with the yeast.  Substitute 1 1/2 c. rye flour for 1 1/2
 c. of the stirred-in all purpose flour.

 Herb Bagels:  Prepare as above, except stir 1 1/2 tsp. dried basil,
 crushed; 1 1/2 tsp. dried dillweed; or 1 to 1 1/2 tsp.  garlic powder
 in with the yeast.

 Onion Bagels:  Prepare as above, except stir 2 Tblsp. dried minced
 onion and, if desired, 2 Tblsp. cooked bacon pieces into the flour with
 the yeast.

 Whole Wheat Bagels:  Prepare as above, except substitute 1 1/2 c. whole

 wheat flour for 1 1/2 c. of the stirred-in all purpose flour.  Stir 3/4
 c. raisins, if desired, in with 2whole wheat flour.

 From:  Better Homes and Gardens New Cookbook

 I've never tried these, but they sound good.  (Lots of work!)


 Date: 5 May 90 06:50:37 GMT

 From: well! (David Phillip Oster)
 Subject: VEGAN: Bailey's Irish Cream bread machine bread

 Here is a tasty bread machine bread by Leigh Ann Hussey Oster:

 1   package yeast
 1   cup quaker oats
 3   cups bread flour
 1   tsp salt
 1/3 cup honey
 2   Tbsp Bailey's Irish cream or to taste
 1+1/4 cups very warm water.

 - ---
 put ingredients in pan in order listed, Select "white bread"
 press Start.

 it doesn't rise very high, but the texture is great.
 - --
 - -- David Phillip Oster - Note new address. Old one has gone Bye Bye.
  - -- = {backbone}!well!oster

 From: (Jane Colman)
 Date: 17 Mar 1992 19:10:11 GMT
 Subject: VEGAN: Baked Beans
 Keywords: recipe vegan baked beans

 I made some just the other day, that were very good.  It's
 a slight adaptation of the recipe in The New Laurel's Kitchen.

 3 cups navy beans, cooked
 1 onion
 1/4 cup molasses
 1 tbsp. prepared mustard
 1 or 2 tbsp. soy sauce
 2 tbsp. rum

 Chop the onion and saute until soft.  Combine with all other
 ingredients, including a little of the water from cooking the beans,
 and bake covered at 350 degrees for 45 minutes to 1 hour.  Very simple,
 very good, a bit on the sweet side.

 Jane Colman


 From: (Robin S Wedeman)
 Date: Tue, 29 Oct 91 10:01:21 EST
 Subject: VEGAN: Balsamic Marinade
 Keywords: recipe vegan balsamic marinade

 Balsamic Marinade

 1/4 cup balsamic vinegar
 2/3 cup olive oil
 2 tablespoons of your favorite herb mixture
 (thyme, tarragon, basil, oregano)

 I marinade long strips of pork tenderloin then skewer accordian style
 with whole new potatoes and grill.  Its also quite good on chicken.

 Date: 7 May 91 02:35:28 GMT
 From: (Justin Ferrari)
 Subject: VEGAN: Banana Cream Pie

 This pie is much too simple to be as good as it is...

  Banana Cream Pie

 1 lb. extra firm, dry-packed tofu
 3 to 4 ripe bananas
 4 Tbsp. real maple syrup
 1 large graham cracker crust
 Chopped walnuts (optional)

 Press all excess water out of tofu and cube.  Combine bananas and syrup
 in blender/food processor.  Add tofu.  Blend until smooth.  Pour into
 crust.  Top with chopped walnuts, if desired.  Refrigerate until it

 I suppose honey could be substituted for syrup.  You might also try
 topping with chopped bananas or strawberries instead of walnuts (just
 an idea, I haven't tried either).

  Justin Ferrari

 From: (Babs Woods)
 Date: Fri, 3 Jan 1992 19:16:32 GMT

 Subject: VEGAN: Basic Pasta
 Keywords: recipe vegan basic pasta

 In (Hans Johnsen) writes:

 >Having received a pasta making machine for christmas, I am now seeking
 >recipes for pasta which contain no eggs. Since we have never made pasta

 >before, any tips would also be greatly appreciated.

 In the Joy of Cooking you can find the following:

     Basic pasta

 2-1/2C white flour  2/3C water  1t olive oil

 In a bowl, mix dry ingredients and make a well.  Beat liquids and pour
 into well.  Mix dry ingredients until dough forms and as much of the
 flour as possible is mixed in.  Turn out on a floured board or table.
 Flour your hands and knead dough until smooth and elastic, dusting your
 hands as needed.

 Roll into a ball, warp with plastic wrap (or cover with a wet towel)
 and allow dough to rest 10 minutes.  Cut into four pieces and shape
 into desired pasta.  If dough gets sticky, lightly dust with flour.

 Green noodles:

 puree' approximately 1/4C fresh or frozen spinach with the oil and
 water in a blender.  Mix it with the eggs and beat together -obviously,
 if you're not using eggs, this just goes in as part of the amount of
 water you're using-.  Add as usual.

 Various other colorants may be used, instead of spinach:

 tomato paste
 puree'd tomatoes
 puree'd beets (drained, or substitute their liquid for water)
 puree'd cooked carrots


 From: (astels)
 Date: 3 Jan 92 16:47:37
 Subject: VEGAN: Basic Pasta Dough
 Keywords: recipe vegan basic pasta dough (Hans Johnsen) writes:

 >Having received a pasta making machine for christmas, I am now seeking
 >recipes for pasta which contain no eggs. Since we have never made pasta
 >before, any tips would also be greatly appreciated.

 >From the September 1991 issue of Vegetarian Times:

 Basic Pasta Dough
 1 cup ww pastry flour (we've found it works much better if half of this is
    unbleached white)
 pinch salt
 1 tsp. olive oil
 1/4 cup water

 Put it into a mixer with bread hooks or a food processor, and knead until
 really smooth.  I suppose you could also do this by hand, but I haven't

 tried it!

 We've also substituted 1/4 of the flour with kamut, buckwheat etc. to
 add extra flavor, and the recipe suggested that chopped spinach, herbs,
 or tomatoe paste could be added. Dave Astels
 From: Shyamala Parameswaran 
 Date: Friday, 27 Mar 1992 17:14:38 CST
 Subject: VEGAN: Bati Chorchori
 Keywords: recipe vegan bati chorchori

 BATI CHORCHORI ( dry mixed vegetables )

 Ingredients ( serves 4-6 )
 200gms cauliflower florets.

 100gms shelled green peas.
 2 potatoes, peeled and cubed.
 1 medium eggplant, cubed.
 1 horseradish, peeled and cubed.
 1/4 onion, minced.
 1 tsp. turmeric paste.
 1/2 tsp. chili paste.
 2 tsp. mustard paste.
 3-4 green chilies, slit.
 4-6 tbsp. mustard oil.
 Salt to taste.

 This curry gets its name from the brass vessel ( bati ) in which it is
 cooked, so that the ingredients fit snugly in the bowl leaving just a
 one inch gap at the top. As a substitute, an aluminum or brass bowl
 with a tight fitting lid may be used.

 After cutting up all the  veggies, wash them well and place them in the
 bowl.  Add the mined onion, the masala pastes, and the green chillies.
 Add the oil and mix well after adding salt. Cover the bowl with its lid.

 Stir the vegetables occasionally over a medium-low heat, so they cook
 in their own juices withot any addition of water. remove from heat when
 the veggies are quite cooked and blended flavourfully with the spices.

 Any combination of vegetables may be used in preparing Bati Chorchori.

 This chorchori is a good accompaniment with rice.

 Date: Tue, 11 Jun 1991 20:53:25 GMT
 From: (Marcia Bednarcyk)
 Subject: VEGAN: Barbequed Vegetables (Malcolm Douglas Brown) writes:

 \> Can anyone suggest vegetarian recipes for cooking on Barbeques?  Nut
 \> roasts are a possibility but ideas run dry after that.

 Sure! Lots! When I grill, I like to grill my entire dinner on over the
 coals, everything from appetizers to dessert. Here are some of the

 things I've done:

 1. skewered vegetables. Let marinate in Italian dressing or equivalent
    over night to pick up flavor. Cherry Tomatoes, chunks of green
    peppers, sweet onions, mushrooms, cubes of tofu (they really pick up
    the flavor), etc.  Soak the wooden skewers overnight before using to
    slow down the rate at which they blacken.

 2. Just skewered mushrooms. I separate these out because they are so
    incredibly delicious grilled that I often make them alone. Be sure
    to marinate them in some kind of oil-based marinade, or they dry out
    and shrivel up. (Try a mixture of olive oil, fresh organo, and
    garlic.) Brush on more of this oil as they're cooking. Be careful
    not to overdo it because the oil causes flare ups.

 3. Eggplant. This is also marvelous. Don't bother to salt/drain it, or it
    tends to get too dry on the grill. I like to use the Japanese
    eggplant sliced quite thin on the diagonal, grill until they start
    to blacken, and then toss the slices in a dressing made of olive
    oil, balsamic vinegar, oregano, salt, pepper, garlic, dash of sugar,
    and dash of cayenne/red pepper flakes.

 4. Corn on the cob. Take off all the silk you can, then soak it in water
    in the husk. Put on the grill....yum.

 5. Baked potatoes. Since I hate to waste heat, I often wrap up a few

    potatoes in foil (wash first, and pierce skins) and set them over
    the coals as they're burning out. I don't know how long they really
    take, as I leave them overnight and they're done in the morning :-).
    The coals give a very interesting flavor to the potato.

    Something I've thought of to do at the next BBQ: wash and halve
    small red potatoes, then wrap them in foil with butter and onions
    and garlic. They should take a lot less time, and I'd imagine the
    flavors will blend well.

 6. Tofu and fish and onions. This is a favorite of a friend...marinate
    them all in soy sauce and onions and olive oil, then wrap in foil
    with the onions and toss on the grill. This was fantastic.

 Marcia Bednarcyk

 From: Alison Rebecca Colman 
 Date: Fri, 21 Feb 1992 14:05:27 -0500 (EST)
 Subject: VEGAN: Bean and Fruit Bake
 Keywords: recipe vegan bean fruit bake

 Hi everyone!

 This is a vegan version of a recipe I lifted from "The Joy of Cooking".
 It sounds a tad yukky, but it is actually quite good. Also, the
 measurements are approximate, so one can adjust to their taste.


 1 can of beans (white northern or pinto are very good)
 1 onion (size depends on how much you like onions)
 1-2 cloves of garlic (I love garlic so I tend to use a lot.)

 1 medium sized apple
 1 orange
 2-3 tablespoons of honey

 2-4 tablespoons of maple syrup
 crushed nuts (almonds or cashews are good)
 white pepper


 Put the beans in a small casserole dish or small bread-baking pan. Chop
 up the onions and spread them over the beans in the pan or dish. Do the
 same thing with the garlic, apple, and orange. Then, drizzle the honey
 then the syrup over the mixture. Mix the crushed nuts with the spices
 (use enough spices to suit your taste), and then drizzle the nut mixture
 over the beans and fruit. Bake at 300 degrees for 1-3 hours. Then put
 some on your plate and gobble it up!

 Date: 22 May 91 11:24:26 PDT
 Subject: VEGAN: Bean Salad

 Bean Salad:

 1 c. green beans
 1 c. wax beans
 1 c. kidney beans
 1/2 c. celery, chopped
 1/2 c. green pepper, chopped
 1/2 c. oil
 1/2 c. vinegar
 3/4 c. sugar
 salt and pepper to taste

 I haven't made this, but it looks like the standard recipe.  (The beans
 would be canned or cooked then drained) I've also seen chickpeas in
 this salad.

 Hope it is what you're looking for,

 Date: Mon, 1 Apr 91 18:08:34 GMT
 Subject: VEGAN: Beans and Fruit (was Re: Weird Recipes)

 I apparently missed the first call for strange recipes, but I cannot
 let this pass without sharing a favorite of a girlfriend of some 17

 years past:

                      Beans and Fruit

   Mix 1 can Campbell's Baked Beans (the ones with 5 varieties of beans)
 with 1 can fruit cocktail. Heat just short of boiling and serve. I

 never did much care for this...

  I later served her my own version of Imam Bayeldi made with textured
 vegetable protein (she was a veg). She refused to believe that I hadn't
 served her meat, which says more about her powers of discrimination
 than about the believability of the TVP. Not surprising, considering
 her tastes...

     --mike edelman

 Date: 20 Jun 90 21:54:37 GMT
 From: Mary Kay Stanger 
 Subject: Re: REQUEST: Beer Bread (fOoDFoOdfOoDiTYfooD!) writes:

 >Anyone out there have a recipe for beer bread?  I've ransacked
 >my cookbooks for one, with no success...

 I pulled this one off the net...

 Beer Bread

 3 cups self-rising flour
 3 Tablespoons sugar
 1-12 oz. can/bottle beer, at room temp.

 Mix all ingredients.  Spray 9X5 loaf pan with non-stick cooking
 spray.  Pour mixture into pan.  Bake at 375F for 40 minutes, or
 until brown.

 The last time I made this bread I used a bottle of Pete's Wicked Ale.
 It was very good; especially when it was still warm.  Mmmm.  Use a
 "good" beer; it is well worth the results.

 Date: Fri, 22 Feb 91 14:45:00 GMT

 From: kathy burton 
 Subject: VEGAN: Beer Bread

 >From: Laura Sabel 
 >From "Eat This ... It'll Make You Feel Better!" by Dom DeLuise

 3 cups self-rising flour
 1 12-oz can of beer
 2 tablespoons sugar

 Mix ingredients and put into greased loaf pan.  Don't overmix.  Bake at
 375 degrees for about 1 hour.

 Options:  You can cut down on the self-rising flour and add whole-wheat
 flour, bran flakes, rolled oats, nuts, and 1/2 cup raisins in any
 combination.  For example, I use 1 cup white flour, 1 cup whole-wheat
 flour, 1/2 cup bran flakes and 1/2 cup rolled oats.


 Date: 21 Jun 90 17:51:59 GMT
 From: Mary Kay Stanger 
 Subject: Re: REQUEST: Beer Bread (fOoDFoOdfOoDiTYfooD!) writes:

 >Anyone out there have a recipe for beer bread?  I've ransacked
 >my cookbooks for one, with no success...

 I pulled this one off the net...

 Beer Bread

 3 cups self-rising flour
 3 Tablespoons sugar
 1-12 oz. can/bottle beer, at room temp.

 Mix all ingredients.  Spray 9X5 loaf pan with non-stick cooking
 spray.  Pour mixture into pan.  Bake at 375F for 40 minutes, or
 until brown.

 The last time I made this bread I used a bottle of Pete's Wicked Ale.
 It was very good; especially when it was still warm.  Mmmm.  Use a
 "good" beer; it is well worth the results.

 Date: 23 Feb 91 01:12:25 GMT
 From: (Margaret Woo)
 Subject: VEGAN: Beer Bread

 burton@acplmc.uucp (kathy burton) writes:

 >I am looking for a recipe for Beer Bread.  I've been buying a mix that
 >you just add beer to (a quick bread - no kneading) and I'd like to make
 >my own dry mix.  Thanks!

 The best beer bread that I can make is simple:

 3 cups self-rising flour
 1/4 to 1/2 cup sugar (I like it sweet)
 1 can 12oz. beer (room temp)

 Mix everything together, bake at 350F for 1 hour, and enjoy.  Don't
 forget to grease the pan (I use Pam).

 You don't need a mix!

 Margaret Woo

 From: Shyamala Parameswaran 
 Date: Sunday, 29 Mar 1992 11:05:15 CST
 Subject: VEGAN: Begun Sorse (Eggplant with Mustard)
 Keywords: recipe vegan begun sorse

 from Meenakshie Dasgupta's Bangla Ranna (Bengali Cooking):

 Begun Sorse
 (Brinjals with Mustard)

 500gms brinjals(eggplant)
 1 T turmeric paste
 1 t chili paste
 100gms dahi(yogurt)
 1/2 c water
 1 1/2 T finely ground mustard paste
 1/8 t panch phoran
 4-5 green chilies
 2 T oil for cooking
 salt and sugar to taste

 Cut brinjals in large pieces. Rub with a little turmeric and salt. Heat
 oil in a fry pan and fry brinjals until brown and nearly cooked. Remove
 and drain off oil.

 Heat the same oil in a wok/karai till it smokes. Add panch phoran and
 green chilies. Fry till spluttering stops. Add turmeric and chili
 pastes. Sprinkle a little water and fry the masalas well. Whip the
 the dahi and add to the fried masalas. Stir and cook a couple of
 minutes. Add the brinjals. Stir and continue simmering another
 10-15 mins. Add finely ground mustard paste. Mix well.

 Continue simmering until mustard paste is blended in, and there is
 very little gravy in the pan.

 N.B. Freshly prepared English mustard may be substituted for the
 ground mustard paste.

 Serves 4-6

 Date: Wed, 8 May 91 16:17:12 GMT
 From: ()
 Subject: VEGAN: Benihana's Ginger Sauce

 I recently went to Benihanas for dinner and managed
 to get the recipe for their ginger sauce.

 1/4 cup chopped onion
 1 small piece ginger root
     or 1/8 tsp ground ginger
 1/2 cup soy sauce
 1/4 cup rice wine vinegar

 Combine all ingredients in blender and process until smooth

 Makes 6 servings

 Date: 2 Nov 90 16:37:43 GMT
 From: boulder!khonshu!springer@ncar.UCAR.EDU (Jann Springer)

 Subject: VEGAN: Benner's Pepper Slaw

 Someone recently requested a "sweet and sour" type cole slaw for a
 dinner they were having this weekend. This may be to your liking.
 Warning: It makes alot. ;>

 Benner's Pepper Slaw

 2 C. sugar         \
 1 C. vinegar       \
 1/4 C. water       \  syrup
 1 t. celery seed   \
 1 t. mustard seed  \

 2 medium heads of cabbage
 1 T salt

 Shred the cabbage. Sprinkle the salt over the cabbage and let stand for
 1 hour. Drain. Heat syrup mixture until boiling and boil hard for 1
 minute. Cool overnight. Pour syrup over cabbage. Marinate for several
 hours and serve.

 From: (Greg Siegle)
 Date: Tue, 14 Jan 1992 15:14:41 GMT
 Subject: VEGAN: Black Bean Chili
 Keywords: recipe vegan black bean chili

 Hi there. This version came over the net a while
 ago and it's worked quite well for me...

       -- Greg


 BLACK BEAN CHILI (makes about 12-15 cups)
    4 cups dried black beans
    2 large red bell peppers
    3 Tbs. cumin seed
    2-1/2 Tbs. dried oregano (leaf, not ground)
    1/2 cup olive oil
    2 large onions, finely chopped
    1-1/2 cups diced green bell pepper
    3 Tbs. minced garlic
    4-1/2 tsp. paprika
    1 tsp. cayenne pepper
    1 tsp. salt
    5 cups crushed tomatoes
    4 to 6 (or more!) fresh jalapenos, seeded and deveined, finely chopped

 Sort and rinse the beans, place them in a pot with ``enough'' water and
 soak them overnight.  Drain off water and rinse, add enough new water
 to cover by two inches and bring to a boil.  Simmer, covered, until
 beans are tender (about 1 hour), adding more water if necessary.  Drain

 beans, saving 3 cups of the liquid.  Return beans to pot with 1-1/2
 cups of the liquid.

 Roast the red bell pepper under the broiler until the skin is charred,

 then throw it into a paper bag and close the bag. Set it aside to cool.

 Heat oven to 325 degrees, put cumin seed and oregano in a small baking
 pan or casserole and roast until fragrant, shaking pan occasionally
 (about 10 minutes).

 Heat oil in skillet.  Saute onions, green pepper and garlic for 3
 minutes, then add cumin, oregano, paprika, cayenne and salt.  Cook about
 10 minutes more, then add tomatoes and jalapenos and bring to a boil for
 a couple of minutes.  Stir all this in with the beans.

 Get the red bell pepper out of the bag, peel the skin off, remove seeds
 etc.  (After peeling, if any parts look like they got badly burned, cut
 them away.) Chop and add to beans.

 Simmer everything for a while, thinning with the rest of the saved bean
 liquid as desired.

 From: Fiona Jamieson 
 Date: 14 Jan 92 15:41:42 GMT
 Subject: VEGAN: Black Bean Chili
 Keywords: recipe vegan black bean chili2

 Sanjiv Singh was looking for this, I haven't actually made it due to a
 chronic shortage of black beans in Edinburgh, but as soon as I find
 some ...

 This recipe comes from "Hot & Spicy" by Marlena Spieler, a great book!


 Ingredients :

 8oz(225g) black beans   900ml water
 700ml vegetarian soup stock  500ml tomato sauce (or chopped toms)
 2 tbsps olive oil   2 chopped onions
 5-8 cloves garlic (chopped)  1/2 sweet red pepper (diced)
 1/2 mild chilli    1 tbsp cumin
 2 tbsps mild chili powder  1 tbsp oregano
 1-2 tbsps salsa or hot pepper seasoning
 1oz (25g) chopped coriander leaves (cilantro)

 Method :

 1) Sort through the beans to remove any pebbles etc. Place in a large
 pot and add the water.  Soak overnight, or boil for 2 mins, remove
 from the heat, cover and let stand for an hour.

 2) Drain, then pour over fresh water to cover and bring to the boil.
 Reduce the heat and simmer for 1.5 hours, or until just tender. Add
 the stock and tomato sauce, then raise the heat and cook over a
 medium-high heat until the liquid reduces and thickens somewhat and
 the beans begin to fall apart into an ebony stew

 3) Meanwhile, heat the olive oil in a frying pan and saute the onion,
 garlic and red pepper, mild chilli, spices and oregano until the onion
 is limp. Add to the beans with the salsa and continue to simmer for

 another 30-45 mins. If the mixture is too soupy at the end of cooking
 then raise the heat to high and boil off some of the liquid. Take care
 to stir the bottom every so often so that it does not burn.

 4) Serve hot, garnished with corainder/cilantro

 Happy cooking !


 Date: 22 Nov 90 19:06:21 GMT

 From: jfwhome! (Babs Woods)
 Subject: VEGAN: Black beans with stuffed green olives, and Cumin and
                 garlic cooked cabbage

  I love to play in the kitchen and invent new ways to use
 foodstuffs up, but I also like to find new foodstuffs to work with.
 Well, I went away to a Retreat at the end of last month and they serve
 vegetarian and macrobiotic fare.  This time my friend Russ was the
 co-cook with one other person and they made plain black beans, among
 some other dishes.  Well, I thought I'd try them and to make them more
 interesting I came up with this:

 Babs Woods    ca. Nov. 6, 1990

  Black beans and stuffed green olives

 1C dried black beans (Soaked 4hrs. in 4C water)

 1C chopped onion 2 cloves minced garlic
 1t chili powder  2 small bay leaves
 1C chopped celery 1C chopped carrots
 1/2t black pepper 4C water
 1/4C green olives, stuffed with pimientos (salad olives
  are fine), rinsed and drained (if desired)

  Combine drained soaked beans and everything but the olives in a
 pot.  Bring to a boil and hold there about 10-30 minutes, cover.
 Simmer about 2 hours.  Stir in the olives.  (Or stir in olives about 15
 minutes before serving.)

  This should not be soupy, nor should it be too gloppy.  Watch
 it carefully in the last 45 minutes of cooking (30 minutes before you
 add the olives).

 Serve with rice or corn and whatever you want.  Serve hot.  Serves
 about 4.

 This dish goes well in tortillas with salsa, cheese, veggies; much as
 you would fill a taco.  Serve rolled and filled tortillas on a bed of
 lettuce or cooked cabbage (below), topped with melted cheese, salsa,
 chopped tomatoes and anything else you want to add.

 Experiment.  Enjoy!


   Cumin and garlic cooked cabbage

 3C shredded raw cabbage (red or green) (about)
 1t cumin seeds  1-2 cloves garlic
 2T oil   some hot water

  Heat the oil in a hot wok.  Slice the garlic and toss it in the
 oil about 5 seconds or so.  Add the cumin seeds, stir about 2 seconds.
 Throw in the cabbage, stirfry to coat well.  Stirfry about 2 minutes.
 Add about 3/4-1C hot water or so.  Cook until almost dry (it's
 important not to add too much water).  Serve hot.

 From: Christopher Possanza 
 Date: Mon, 2 Sep 91 11:59:27 -0700
 Subject: VEGAN: Black Rice with Coconut Milk
 Keywords: recipe vegan/black-rice

 Someone recently requested a recipe for this; I got this one from a
 local newspaper.  You might be able to find the bai toey leaves in an
 oriental grocery store.  I've made this once, and it was very good.

 Black Rice with Coconut Milk

   2 cups glutinous black rice     1 cup sugar
   3 cups water       1/8 tsp salt
   1 can (13.5 oz) coconut milk     2 dried bai toey (pandanus) leaves

 Wash and drain the rice.  In a medium-sized pot, uncovered, bring the
 rice and water to a boil over high heat, stirring occasionally.  Reduce
 heat to low, cover and simmer for 30 minutes, or until the rice is
 soft.  Let the rice cool.  In a saucepan, cook the coconut milk, sugar,
 salt, and bai toey leaves, uncovered, over low heat for 20 minutes,
 stirring occasionally.

 Discard the leaves.  Scoop spoonfuls of rice into individual serving
 dishes, then pour the coconut mixture on top.  Serve at room
 temperature.  If you do not eat all this dessert at one meal, you can
 refrigerate the rice and coconut mixture separately, then bring back to
 room temperature by warming at 100 percent power for 1 minute in a
 microwave oven.  The coconut mixture will separate during
 refrigeration, so stir with a fork until smooth.

 Date: 24 Jul 91 08:02:13 MDT
 Subject: VEGAN: Blackberry Jam
 Keywords: recipe VEGAN
 Message-ID: <>

 Basically I do all my jam recipes the same, making variations as I want
 to experiment.

 Crush your berries to the desired texture.  If you want more of the
 fruit integrity, don't crush them very much.  Sprinkle very lightly
 with some sugar so that they will start forming a juice.  Measure 5
 cups of fruit and juice in a non-aluminum heavy pot.  Add 5 cups of

 sugar and mix well.  On a medium to high heat (don't use a real high
 heat as this will scorch the fruit and leave an awful taste in the jam)
 bring the mixture to a good heavy boil.  Remove any scum that forms.

 Add one package dry pectin and stir in well.  Keeping the mixture in a
 good boil, cook until the jam has reached the jelling point.  (I'm at
 work and can't look up the exact temperature--but to test for jelling
 stir down the mixture with a thin spoon such as a metal serving spoon,
 remove and holding the spoon at almost a straight angle down, let the
 jam slide off the spoon.  If the last two or three drops come together
 to form a sheet and sheet off the spoon the jam has reached the jelling
 point.)  Have your sterilized bottles ready along with the lids and
 rings simmering in hot water.

 Pour the jam into the jars, wipe the rims and seal.  The current USDA
 recommendations are to process the jam in a hot water bath for 10
 minutes for pints and to use the two part lids to seal and to not use
 pectin to seal the jars.  If you would rather not use refined sugar in
 your jam, the best bet is to contact your local county extension
 homemaker agent and ask for recipes using honey. I have never tried any
 using honey as I don't want the taste of the honey in the jam, but I
 have been told by friends that you can make very good jams using
 honey.  Sorry I can't tell you how long to boil the mixture as I live
 in the clouds and we have to boil everything longer than those of you

 who live closer to sea level.  Hope this helps.

 From: (Barry S Spieler)
 Date: Wed, 24 Jul 1991 14:04:46 GMT
 Subject: VEGAN: Blackberry Sauce (for poultry)
 References: <>
 Keywords: recipe VEGAN
 Message-ID: <>

 Spyros D. A. Antoniou  writes:

 >Since blackberries season is here and I have collected some, does
 >anyone have a recipe for them.

 This past weekend I also picked more blackberries than a human can
 eat.  I made up this concoction as a sauce for duck (or other poultry),
 and it came out great:

 Put a pint of blackberries in a saucepan, moisten with about 1/3 to 1/2
 Cup of dry red wine.  Add a mashed clove of garlic, a couple of sprigs
 of fresh rosemary, some sugar (6-10 teaspoons, depending on how sour or
 sweet the berries are), and salt to taste.  Bring to a boil, cover, and
 simmer 10 minutes, occasionally stirring and mashing berries against
 side of pan with a spoon.

 Important note:

 This experiment achieved very good marks from my guests, except for one
 problem:  I didn't bother to remove the seeds, and a couple of people
 (myself included) grew tired of the hard seeds interrupting our
 enjoyment of the flavor.  You will probably want to strain the sauce
 somehow when it's done.  Maybe someone who has experience with berries

 and/or food mills and the like could e-mail me a note about how to best
 deal with blackberry seeds!

  -Barry Spieler
 Date: 6 Aug 90 18:26:09 GMT
 From: (Steve Cochran)
 Subject: VEGAN: Black-Eyed Peas Recipes

 >I would like some recipes using black-eyed peas, which I think are
 >widely unexploited.

   I agree.  When looking for a good source of soluble fiber a couple
 of years ago, I decided that they provided the best, low-cost source.
 I have used two recipes of the last couple of years, the first I threw
 together from what was around, and the second I modifed from a Boston
 Baked Beans recipe (when I got tired of always eating the first).  I
 use a Crok Pot, but a bean pot in the oven at about 300F for 8 hours
 should work as well.


 - --------------------------------------------------------------------


 Difficulty:  Easy
       Time:  20 minutes preparation
              + overnight soak for peas
              + 6-15 hours cooking
     Yields:  ~2.5-3 quarts cooked Blackeye Peas
              (1 cup contains about 10g. soluble fiber)


     1 lb   Blackeye Peas
     2 16oz cans   Stewed Tomatoes (chopped)
     2 med   Onions (coarse chopped)
     3-4 stalks   Celery, with leaves (chopped)
    ~3 cup   Water

     Spices to taste (I use something like the following):

     4 Tbl   Worcestershire Sauce

     2 Tbl   Chili Power
     2 Tbl   Rice Vinegar (or more to taste)
     3 med cloves  Garlic (or 4 small)
     2 tsp   Basil
     1 tsp     Thyme
     1 tsp     Sage
     2 leaves   Bay Laurel
     1/2 tsp   Black pepper (or more to taste)
     1/3 tsp       Tabasco Sauce


  Examine and sort the peas.  Add 6-8 cups cold water and let
 stand overnight (or for 6-8 hours).  Discard water and rinse the peas.
 Place the soaked peas in a crok pot and add the tomatoes, onions,
 celery and spices (vary spices as desired).  Add water to cover and
 mix together.  Cook on Low setting for 12-15 hours or High for 6-8

 hours.  (Add water if necessary to cover during cooking).  Serve hot
 or cold -- it keeps in the refrigerator for upto one week.

 - --------------------------------------------------------------------

   Boston Baked Blackeye Peas

 Difficulty:  Easy
       Time:  10 minutes preparation
              + overnight soak for peas
              + 6-15 hours cooking
     Yields:  ~1.5-2 quarts cooked Blackeye Peas
              (1 cup contains about 10g. soluble fiber)


     1 lb   Blackeye Peas
     1/2 cup   Molasses
     1 Tbl   Mustard
     1 tbs   Thyme
     1 tbs   Sage
    ~2.5 cup   Water


  Examine and sort the peas.  Add 6-8 cups cold water and let
 stand overnight (or for 6-8 hours).  Discard water and rinse the peas.
 Place the soaked peas in a crok pot.  Mix the Molasses, Mustard and

 spices with about 1/4 cup warm water and add to the peas.  Add enough
 water to cover and cook on Low setting for 12-15 hours or High for 6-8
 hours.  Add water during cooking to keep the beans covered, but during
 the last hour or two, let the mixture thicken.  Serve hot or cold --
 it keeps in the refrigerator for upto one week.

 - --------------------------------------------------------------------

 - --
 - ----------------------------------------------------------------------
 Steven Cochran, Institute for Robotics and Intelligent Systems
 University of Southern California, Los Angeles, California  90089-0273
 Phone: (Lab) 213-743-0990; (Home) 818-767-3812

 Subject: VEGAN: Bombay Palace appetizer
 Keywords: recipe vegan bombay palace appetizer

 This is a second Indian recipe.  It is an unfailing favorite everywhere
 we make it.  It is a deep-fried appetizer, great with cocktails, and
 for best effect, should be served with a fresh chutney, such as
 coriander leaves ground with fresh ginger, chopped green chilli pepper,
 some yogurt and maybe some mint leaves.

 Cut into matchsticks:
  1 large potato
  1 small eggplant
  1 onion

 There should be about equal amounts of each.

 Mix together about 1/4 cup of white flour with 1/2 cup of chick pea
 flour (called *bessan* and quite a unique thing, which has the aroma

 and aftertaste of sprouted mung beans) and 1/2 tsp salt, some coarsely
 ground black pepper, 1 tsp ground coriander seed, 1 tsp ground cumin,
 and about 1 Tbsp of whole coriander seeds.

 Mix the flours and seeds into the vegetables, sprinkle on a couple of
 Tbsps of water--VERY LITTLE water--and mix together with your hands
 until it just holds together.  It's gooey.

 Fry tablespoons of this mixture in about 3/4 inch of very hot vegetable
 oil until golden brown--about 5 minutes.  Drain and serve hot.

 This comes from a lavish cookbook produced by the New York restaurant
 called The Bombay Palace, and which has sister restaurants in Europe.
 The food at the restaurant is wonderful, but the cookbook, for the most
 part (edited by the food critic Stendal) is a bust.  The recipes do not
 make up well, usually, with some exceptions.  This is one.

 From: Teresa C D Carstensen 
 Date: Wed, 4 Dec 91 13:11:50 EST
 Subject: VEGAN: Boston Cranberry Pie
 Keywords: recipe vegan boston cranberry pie

 Someone had requested recipes for warm cranberry dishes.  This probably
 isn't quite what they had in mind, but it sure is good!

 This recipe was taken from _The United States Regional Cookbook_ (by
 The Culinary Arts Institute, Ruth Beroltheizer, ed., Consolidated Book
 Publishers, Inc., 1947).  It's a wonderful cookbook, BTW - well worth
 picking up if you can ever find a copy :-).

                        Boston Cranberry Pie

 2 tablespoons cornstarch              1 cup seedless raisins
 1 cup sugar                           2 cups cranberries
 1/4 teaspoon salt                     1 tablespoon margarine
 1 1/4 cups hot water
                  1 recipe Plain Pastry (following)

 Blend cornstarch with sugar and salt, gradually add hot water and cook
 in double boiler until mixture thickens, stirring constantly.  Add the
 raisins, cranberries, and butter, and cook 5 minutes.  Line piepan with
 pastry and brush with melted butter.  Add filling, and cover top with
 1/2 inch strips of pastry, crisscrossed.  Bake in a very hot oven (450
 degrees F) for 20 minutes.  Makes 1 9-inch pie.

                          Plain Pastry

 2 cups sifted flour                   4 to 6 tablespoons cold water
 3/4 teaspoon salt                     2/3 cup shortening

 Sift flour and salt together and cut in shortening with 2 knives or
 pastry blender, until consistency of course meal.  Add the water, using

 only a small portion at a time, until the mixture will hold together.
 Divide the dough into 2 parts.  Roll out on a floured board to desired
 size.  Makes 2 9-inch shells or one 2-crust 9-inch pie.         a.k.a. TC

 Date: 19 Jun 91 14:50:31 GMT
 From: (Christine Erickson)
 Subject: VEGAN: Spicy Broccoli-Orzo Salad

 I made this for a rained out picnic this past weekend-it came out
 quite well.  And it's really easy to make.

 Spicy Broccoli-Orzo Salad

 2 1/2 cups steamed broccoli florets
 8 oz.      orzo cooked & drained
 2 large    tomatoes, chopped
 3 medium   green onions, chopped
 3 Tbs.     chopped fresh parsley
 1 Tbs.     olive oil
 1 Tbs.     red wine vinegar
 1 tsp.     salt
 1 tsp.     pepper
 1 tsp.     garlic powder

 Combine all ingredients in a bowl and toss.
 Cover and refrigerate overnight.
 Serve slightly chilled or at room temperature.

 Date: Mon, 6 Aug 90 15:18:05 EDT
 From: a.e.mossberg 
 Subject: VEGAN: Mabry Mill Buckwheat Cakes

 -adapted from Mabry Mill recipe flyer-

 Mabry Mill Buckwheat Cakes

 2 cups buckwheat flour
 1 cup white flour
 1 tsp. salt
 1/3 cup sugar
 1/2 cake yeast
 1 qt. warm water

 Blend the buckwheat and white flour. Dissolve yeast in warm water.
 Make the batter, add 1/2 cup of corn oil, and let set at room temperature
 for one hour. Place in refrigerator overnight. When used, add small amount
 of baking soda if desired to lighten sourness of yeast.


 Date: 25 Apr 90 16:01:45 GMT
 From: jrt@PacBell.COM (John Trinterud)
 Subject: Burmese Lime Pickle Recipe

                        Burmese Lime Pickle

 Make in the summer.  They marinate/pickle in a sunny window for 1+ months.

 From: The Burmese Kitchen by Copeland Marks and Aung Thein

 4 green limes quartered
 2 tsp salt

 2 tbl oil
 1" ginger cut into 4 slices  (candied ginger works nicely)
 1 tbl. white or cider vinegar
 2 tbl. sugar
 1 tbl. paprika
 1 tsp. garam masala
   (spice mixture that can include cinnamon, cloves, cumin, pepper, etc.  See
    Indian cookbook)
 1 tsp. cumin seeds
 2 cloves garlic, sliced

 1) Squeeze 1/2 the juice from each lime.  Mix the lime pieces with 1 tsp. of
 salt and put them in a jar with a tight lid.  Leave in a sunny window for
 4 days.  (I recommend adding something between the jar and it's lid because
 the salt tries to rust the lid.  A piece of plastic or fabric would probably
 work.)  Rotate the jar occassionally (daily) to keep everything mixed up.
 Save the extra lime juice for another purpose.

 2) Add the remaining 1 tsp. salt and mix and let the limes pickle in the
 sunny window for 1-2 months.  turn the jar around to mix everything up every
 couple of days.

 3) Heat the oil, add ginger and stir fry until the ginger is lightly browned.
 Add vingar, limes and the juice from the lime jar.  Mix and cook until the
 vinegar evaporated (2-4 minutes or so).  Add the paprika, garam masala, cumin
 and garlic.  Stir Fry from about 3 more minutes.

 4) Place in a clean jar and cover with a tight lid.  Can store on the shelf
 or will keep indefinitely in the refridgerator.

 5) Serve with a Burmese or Indian meal.
 - --

 >From the net a while back - I haven't tried this one.

 John Trinterud

 - --

          jrt@PacBell.COM            "More miracles happen in handicapped
    {backbones}!pacbell!pbhyf!jrt           parking spaces than in
  John Trinterud - Pacific -*- Bell    all the churches of Christendom"


 Date: Thu Nov 22 14:25:37 GMT 1990
 Subject: VEGAN: Button Onions with Sultanas

 I hate button onions. . I hate button onions. . I never
 want to see one again. . I hate button onions. . Is that a
 pound yet? . Peepo belly bum drawers .

                    - Button onions with Sultanas -


 1 lb (500g) small pickling onions
 2 fl oz (1/4 cup) olive oil
 3 oz (75g) sultanas
 1/2 pint (1 1/4) vegetable stock
 2 fl oz (1/4 cup) wine vinegar
 1 clove garlic, crushed
 1 tbsp tomato puree
 Bouquet garni
 Salt and black pepper
 Fresh parsley to garnish


 Pour boiling water over the unpeeled onions, let stand for a few
 minutes, then drain. Now peel the onions and trim off the root ends.

 Place the onions in a large pan with the oil, sultanas, stock, vinegar,
 garlic, tomato puree and bouquet garni. Season to taste with salt and

 Bring the contents of the pan to boil, then lower the heat, cover and

 simmer for 40-50 minutes until the onions are tender when pierced with
 a sharp knife.

 Remove the bouquet garni and transfer to a serving dish. Serve hot or
 cold sprinkled with parsley.


 For a stronger flavour add 3 cloves, 5 pink peppercorns and a small
 piece of mace.

 Date: Fri, 20 Dec 1991 14:08:14 GMT
 Subject: VEGAN: Candied Popcorn
 Keywords: recipe vegan candied popcorn

 Regarding a recipe for candied popcorn. We use maple syrup and cook it
 in a microwave.  Put a 1/4 cup of maple syrup in a microwaveable bowl,
 and place approx. 1 cup of popcorn in. Set to hi and cook for 5 mins.
 After 5 mins remove bowl and dump uncooked popcorn out return bowl to
 microwave a nuke for another min approx.  BE careful with the popcorn
 as it is very hot  and will burn if you touch it.  Do not cook longer
 than 5 min as it will burn the popcorn.

 Good luck

 Bob C

 From: (Sean Starkey)
 Date: Tue, 24 Dec 91 19:39:41 GMT
 Subject: VEGAN: Candy Balls
 Keywords: recipe vegan candy balls

 Here is a recipe that sounds like the "Reese's peanut butter bars that
 look like buckeyes" requested last week.

 These are one of my family's annual Christmas goodies.


 1 1/2 pounds powdered sugar
 3 C peanut butter
 1 stick oleo margerine

 12 oz. chocolate chips
 1/2 inch slice paraffin

 Mix powdered sugar, peanut butter and oleo. Make balls (~1/2). Melt chocolate
 chips and paraffin. Dip balls in chocolate. Put on wax paper to cool and dry.
 Place in container. Store in cool place.

 Date: Tuesday, 30 Apr 1991 13:57:17 IST
 From: Annice Grinberg 
 Subject: VEGAN: Carob Balls

 Here is an easy no-bake cookie for the summer months.

                           CAROB BALLS

 1/2 cup peanut butter (plain or chunky)
 1/2 cup carob powder
 1/2 cup honey
 1 cup toasted wheat germ
 1 cup chopped peanuts (or other nuts)
 1 tsp vanilla extract (optional)
 unsweetened shredded coconut

 Mix together everything except the coconut.  Form into walnut-sized
 balls with wet hands.  Roll in coconut and put onto a waxed-paper lined
 cookie sheet.  Refrigerate till firm.  Store in the refrigerator or
 freezer in a plastic bag.

                                            Makes about 36

 From: (Richard Darsie)
 Date: Fri, 20 Mar 92 15:27:44 -0800
 Subject: VEGAN: Casablanca Couscous
 Keywords: recipe vegan casablanca couscous

 I got this recipe off the back of a box of whole-wheat couscous
 ("Fantastic" brand, I think), and it has become one of our all-time
 favorites.  Has a nice bite to it...

 If anyone has any good vegetarian mideastern recipes to share,
 please post them!



 1 c. couscous                1 c. sliced carrots
 1.5 c. water                 1 c. sliced celery
 1.5 lb. tofu;, cubed         1 can chickpeas
 1 can tomato sauce           1/2 c. raisins
 1 onion, chopped             2 tsp. curry powder
 1 c. sliced mushrooms        1/4 tsp.cayenne
 1/2 c. chopped walnut        1 tsp. ea. paprika, salt


 Vegetable mixture: In large pan, brown tofu, onion, carrots, celery,
 mushrooms, nuts in 3 T. oil.  Add remaining ingredients, bring to boil,
 cover andsimmer for 40 minutes.  Couscous:  Boil 1.5 c. water with
 2 T. oil.  Pour over couscous, stir, cover, let stand for 5 min. or
 until water is absorbed.  Serve vegetables over steaming couscous.

 Date:  Sun, 3 Mar 1991 14:00:12 -0400
 From: (Katherine Astels)
 Subject: VEGAN: Indian Flat Bread (Chapatis)

  Indian Flat Bread  (Chapatis)

 4 cups wholewheat flour
 2 tsp salt
 2 tbsp ghee  (oil - I use canola)
 1 cup water  ( or a bit more)

 Boil water.  Mix everything together and knead for at least 10 mins.
 (I put it in the mixer and come back later)  It should have enough
 water in it to form a ball.

 Let sit 2 - 6 hours.  The longer it sits, the more air bubbles will be
 in the bread.

 Divide dough into balls the size of walnuts.  Flour a surface then roll
 out the balls as thin as possible.

 Heat (but don't grease) a heavy based frying pan (an electric one works
 well) and fry the rounds for about 1 - 1.5 mins on each side.

 This dough can also be used to fill with vegetables and deep fried.

 Katherine Astels P.O. Box 835    Internet: 880039a@AcadiaU.CA

 From: Wendy Campbell 
 Date: Sunday, 8 Dec 1991 19:19:08 EST
 Subject: VEGAN: Cherry Pie
 Keywords: recipe vegan cherry pie

 starkie%eddore@titan.trl.OZ.AU (Brad Starkie) says:

 >I have more cherries from a tree in my yard than I know what to do
 >with. Anybody know a good recipe for cherry pie.  I've never seen one
 >so I don't know where to start.

 Take enough cherries to heap into a pie crust.  Cook them (after
 removing seeds) slightly until you have some juice.  Add sugar to taste
 and just enough corn starch to thicken.  Place in pie shell and cover
 with a second shell.  Poke some ventilation holes in top.  Bake at 350F
 until crust is golden brown.

 Good luck.


 Wendy Campbell
 From: Gene J 
 Date: Wednesday, 14 Aug 1991 14:21:40 CDT
 Subject: VEGAN: Chick Pea Dip

 References:  <>
 Keywords: recipe vegan/chick-pea-dip

 Chick Pea Dip (Hummos bi Taheeni):

 15-16 oz.            canned chick peas (garbonzo beans)
                      I use "Allen's" brand, which is the cheapest.
 1/4 cup              liquid in which peas were canned
 1-2 cloves           garlic
 1/4 cup              tahini
 1/3 cup              lemon juice
 1/8 teaspoon         cumin

 Garnishes (optional):  olive oil
                        black olives
                        pimento strips

 1-  Puree all ingrediants in a blender, slowly adding the chick peas

 2-  Add additional tahini and/or lemon juice to taste, if necessary.

 3-  Spread on a serving platter and lightly drizzle with olive oil
     and garnish.  Serve at room temperature with pita bread for

 This recipe is derived from the ARABIAN CUSINE cookbook.

 From: (Amy K Farrell) 120391
 Date: Wed, 11 Dec 91 19:49:03 GMT
 Subject: VEGAN: Chickpea and Potato Curry
 Keywords: recipe vegan chickpea potato curry

 I can recommend *New Recipes from Moosewood Restaurant*, on which this
 recipe is based. It's not entirely vegetarian, but quite a few of the

 recipes are vegetarian. It might be an ideal book for someone who's
 trying to cut down on meat. (I am vegan and find it worthwhile.)

 Don't be alarmed by the long list of ingredients! This is pretty easy if you
 get everything measured and/or chopped before you start cooking.

 This recipe is based on the "Mixed Vegetable Curry" from *New Recipes from
 Moosewood Restaurant*, by the Moosewood Collective. The mixed vegetable curry
 is also wonderful, and somewhat less starchy. The spice mix I list here, in
 fact, is identical to the Moosewood recipe.

 I came up with this variation because I wanted to duplicate a favorite dish
 of mine, Alo Chana Massala, which I used to eat at a little Indian restaurant
 on the other coast. With rice, it's a meal in itself, as far as I'm concerned.
 (It has to be, because I learned to cook in a coop of 35 people and I can't
 seem to master cooking for one.)

 But, I digress. "Feeds 4-6" is probably valid if you're using this as a main
 dish. Maybe even more. It's also quite spicy, if you follow my directions
 exactly. (It's spicier if you ignore my directions the way I do!)

 Chickpea and Potato Curry

  vegetable oil,  4 tablespoons (or "as needed")
  black mustard seeds, 1/2 teaspoon

 (when I make this, I mix up 3 or 4 recipes-worth of the following dry spices
 at a time, so I don't have to measure them out every time I make a curry!)

  cinnamon,  1 teaspoon
  cardamom, ground, 1/2 teaspoon

  cumin, ground,  1 1/2 teaspoon
  coriander, ground, 1 1/2 teaspoon
  fennel seeds, ground, 1/2 teaspoon
  turmeric,   1/2 teaspoon
  cayenne,  1/2 teaspoon
  salt,   1 teaspoon

  garlic, minced,  3 cloves
  ginger root, grated 2 teaspoons

  onion, chopped,  1 large

  chickpeas (garbanzos) 1 cup dry
  potatoes, cubed, 3 cups
  tomatoes, chopped, 2 medium

  water,    1 cup

 Possible Garnishes:
  bananas, shredded coconut, toasted cashews, raisins,
  chutney, etc.

 Serve with: basmati rice (or other appropriate grain)

 Soak the chickpeas overnight (or as you normally do).  Chickpeas from a can
 are fine too, and quicker.

 Heat the oil in a skillet (I start with a couple of tablespoons, then
 add a little more if it gets too dry along the way). Add the mustard
 seeds and heat them until they start to pop.* Add the rest of the
 spices and cook on low for a couple of minutes. Add the onions and
 saute until translucent.**

 Add the potatoes and chickpeas, stir them, and cook a few more minutes. Add
 the water, cover the pan, and simmer for about 20 minutes, stirring

 The potatoes should be tender but not completely cooked now.  Add the tomatoes,
 stir, and cover for another 10 or 15 minutes.

 Serve with rice and garnish as desired.


 *   A word to the wise: cover the skillet during this step; those mustard
     seeds can fly! "New Recipes" considers the mustard seeds optional; they
     seem to provide much of the hotness of this recipe.

 **  This is misleading because you've just coated the onions with a
     yellow-brown spice mix, and you're more perceptive than I if you can see
     that they're translucent through all that! You just have to know what
     the _texture_ of translucent onions is like; they will soften and slide
     around more than the raw onions.

 From: (Prabha Ganapathy)
 Date: 11 Nov 1991 15:57:02 GMT
 Subject: VEGAN: Chickpeas and Blackeyed Peas
 Reply-To: (Prabha Ganapathy)
 Keywords: recipe vegan chickpeas blackeyed peas

 > I am looking for meatless main dish recipes using beans as a protein
 > source.  Any and all recipes will be welcome....ovo-lacto okay.

 I have couple of recipes with chickpeas and blackeyes peas. Both of
 which can be eaten with steamed rice or flat breads like pita bread or

   1/2 medium onion chopped finly
   1 clove garlic minced

   1/4 inch piece ginger minced
   chopped green chilies (to taste)
   1 can blackeyed peas
   1/2 tespoon cumin seeds
   1/2 teaspoon coriander powder
   1/2 teaspoon cumin powder
   1/4 teaspoon garam masala.
   Salt to taste
   Chopped Cilantro for garnish (optional)
   Fresh ground black pepper

   (1) Heat 2 tablespoons oil in a skillet. Add cumin seeds

   (2) After a few seconds add onion, garlic, ginger and green chilies.
   (3) Cook the mixture till it's golden brown
   (4) Add the can of blackeyed peas, all the spices and salt.
   (5) Bring it to a simmer and let it cook on medium heat for about 5 minutes.
   (6) Add cilantro and black pepper before serving
      (Served over a bed of rice)

    1 medium onion minced
    2-3 cloves garlic minced
    1/4 inch piece ginger minced
    2-3 green chillies chopped finely (optional)
    2 medium tomatoes pureed
    1 can chickpeas
    1/2 teaspoon garam masala
    1 teaspoon cumin powder
    1 teaspoon coriander powder
    1/4 teaspoon tamrind paste (available in Indian grocery stores)
    1/2 teaspoon chillie powder (optional)
    Salt to taste
    Thinly sliced green onions for garnish (optional)

    (1) Heat 2-3 tablespoon oil
    (2) Add onion, ginger, garlic and green chillie. Cook till they are
        golden brown.
    (3) Add cumin, coriander and chillie powder.
    (4) Add tomatoes and cook for 5 minutes on medium heat
    (5) Add tamrind paste stir till it dissolves.
    (6) Add chickpeas and 1 can of water.
    (7) Cook covered on low heat till the liquid reduces to half.
    (8) Add the salt and garam masala, cook for a few more minutes
    (9) Garnish with green onions before serving.

 Note: Tastes best if the dish is prepared in advance and the chickpeas
 are allowed to absorb all the spices. May need to add a little water if

 the dish gets too thick. Just add a little water and bring the dish to
 a boil.  Dish is similar to the chickpea dish found in most Indian
 Resturants in US.

 Prabha Ganapathy
 Date: 2 May 90 12:40:05 GMT
 Subject: Recipe-Vegetarian Chili
 I came up with this quic{k and easy recipe for vegetarian
 chili the other night.

 1/2 med. onion, diced

 1&1/2 c. water
 1 can refried beans (watch out for lard)
 1 can tomato sauce
 1 to 1&1/2 T. chili powder
 1 tsp. sugar
 1/2 tsp. garlic powder

 Bring water to boil.  Add onion and cook on med. boil till
 fairly transparent.  Reduce heat to low.  Add remaining
 ingredients.  Stir till beans are smooth and heated, a minute
 or two.  I ate it with a dollop of sour cream and some raw
 diced onion but it is good without any garnish at all.
 I hope you like it,

 Date: Tue Oct 30 08:56:46 1990
 From: dircon!
 Subject: VEGAN: Chinese Pickled Garlic & Lime and Garlic Olives

 I noticed a recent(ish) request for a method of making pickled garlic.

 Here's mine, based on a Sunday colour-supplement recipe of a couple of
 years ago. Rice vinegar is obtainable from oriental stores; don't use
 malt or pickling vinegar, it'll obliterate any other flavour.

 Chinese Pickled Garlic
 - ----------------------

         * 6 heads of young garlic
         * 600ml (1 pint) rice vinegar
         * 1 teaspoon salt

         * 1 tablespoon castor sugar
         * A few dried red chilis
         * 2 teaspoons green peppercorns

 Break up the heads of garlic, and top-and-tail the cloves, but don't
 bother to peel them. Place them in a bowl, and blanch with boiling
 water; leave for a few minutes, then drain.

 Meanwhile, dissolve the salt and sugar in the vinegar. Pack a pint jar
 with the garlic, add peppercorns and chilis, and pour over the vinegar.
 Leave to cool, then seal tightly.

   - Leave for 6 months before trying !!
   - The skin will peel very easily.
   - Don't use unprotected metal lids on your jars (unless you *like*
     aqueous solutions of metal salts..... :-)

 While on the subject of pickles, here's a recipe (from the same source)
 for olives....

 Lime and Garlic Olives
 - ----------------------

         * 225g (8oz) black olives
         * Juice, zest and peel of 3 limes
         * 1 head of garlic

         * 1 tablespoon whole coriander
         * Olive oil

 Drain the olives, and place them into a half-pound pickling jar.
 Roughly grind the coriander and heat in in a few tablespoons of oil for
 a minute. Take the zest of two limes and the peel from the third, and
 add to the oil with the juice of all three limes. Thinly slice the
 garlic, add it to the oil, saute briefly, and pour over the olives.
 Fill with more oil to cover, then seal and leave for a month before



 Date: 23 Feb 91 18:26:41 GMT
 From: (Carol Miller-Tutzauer)
 Subject: VEGAN: Chinese Steamed Buns

 For those of you out there that would like to make stuffed, steamed
 buns in a matter of minutes, you can use biscuit dough -- the stuff
 that comes already made into biscuits in round tubes found in the
 refrigerated foods section near the butter, eggs, & cheese.  Pop open
 the tube, take a biscuit, gently flatten it somewhat especially around
 the edges, glob a bit of filling into the center, close the biscuit up
 around the filling, and twist to seal.  Steam in your bamboo steamer
 for 10-20 minutes (depending on the type of filling -- i.e., cooked vs.
 raw meat, veggie, sesame, etc.).

 For the REAL thing, however, here is a dough recipe adapted from Madame
 Wong's Long Life Chinese Cookbook:

  Buns (Basic Recipe)

 1 package dried yeast or 1 cake fresh yeast
 1 cup lukewarm water
 4 1/2 cups flour
 1/4 cup sugar
 2 tablespoons Crisco or vegetable oil
 1/2 cup boiling water
 2 tablespoons sesame oil (dark Oriental kind)

 Dissolve yeast in lukewarm water.  Add 1 cup of flour.  Mix
 thoroughly.  cover with cloth.  Let rise 1 hour, until bubbles appear.

 Dissolve sugar and vegetable oil in 1/2 cup boiling water.  Stir well.
 Cool until lukewarm.  Pour into yeast mixture.  Add 3 1/3 cups flour.

 Knead dough on lightly floured board until smooth.  Put into extra

 large greased bowl in a warm place.  cover with damp cloth.  Let rise
 until double in bulk, about 2 hours.

 Divide into 2 portions.  Remove first portion and knead 2 minutes.
 Repeat with second.  Roll each into a roll 12 inches long and 2 inches
 wide.  Cut into 12 pieces (24 total).

 Flatten each piece with palm of hand.  Roll with rolling pin into
 3-inch circles.

 Brush with sesame oil.  Indent middle of circle with chopstick.  (At
 this point, add filling if desired.)

 Close dough around filling (if using); otherwise fold circle in half so
 that it becomes a half moon then crimp edges tightly with a fork.

 Place each bun on separate square piece of foil (or waxed paper) on
 steamer tray.  Cover tray with towel.  Let buns rise to double in bulk,
 about 30 minutes.  Remove towel.

 Steam tightly covered over briskly boiling water for 10 minutes.

 (May be prepared in advance.  May be frozen.  Thaw out in plastic bag
 and re-steam 10 minutes.)


 From: (Eileen Kupstas)
 Date: 20 Sep 91 13:38:10 GMT
 Subject: VEGAN: Chocolate Cake
 Keywords: recipe vegan/chocolate-cake

 This make a good devil's food type cake. Note that the recipe is for 1 layer.


 Chocolate Cake
 (adapted from Peg Bracken's _I Hate to Cook Book_)

 1-1/2 cups sifted flour
 3 tbls. cocoa
 1 tsp. baking soda
 1 cup sugar

 1/2 tsp. salt
 5 tbls. cooking oil
 1 tbls. vinegar
 1 tsp. vanilla
 1 cup cold water

 Use 9x9x2 pan.

 Mix dry ingredients. (This can be done in the baking pan itself.) Add wet
 ingredients and mix with spoon until nearly smooth.  Bake at 350 (F)
 for 1/2 hour.

 From: (P.S.Sriram)
 Date: 24 Jul 91 08:07:03 GMT
 Subject: VEGAN: South Indian Coconut Rice
 Keywords: recipe vegan/coconut-rice


 I saw your posting and I know of a South-Indian dish, very traditional

 sort of fitting your description, that is called Coconut rice.

 Recipe follows:

 1) Making of seasoning powder:

 First take about 10-15 red chillies, a teaspoon of Thania(Celantro)
 seeds, Channa dal ( I am sorry that all names are Indian, you can
 probably get these in any Indian Grocery store) and fry them in a pan
 with very little oil. Add some Asfotedia for aroma. Put about 2 table
 spoons of channa dal.( I forgot the quantity earlier). Then grind them
 coarsely on a blender, remember the channa dal should not be in whole
 pieces.) Keep this aside for garnishing.

 2) Take a freshly broken coconut and grate them up for about 2 cups.

 3) Cook white rice in a cooker, add less water than actually written in
 the instructions. Cook about 4 cups of it, add 6 cups of water to it. I
 prefer Adolphus brand Long Grain white rice.

 4) In a frying pan put about 2 tablespoons of vegetable oil and heat

 it.  Put some mustard seeds and let it burst, then add a little
 turmeric powder.  To this add 1 teaspoon of Channa Dal and Urad Dal and
 fry till golden yellow.  Add some finely split red chillies and green
 chillies as required.  Then add in the grated coconut and stir for
 about 10 secs. Then add the rice to this mixture away from the fire and
 mix thoroughly. Add salt to taste.  Add 2 teaspoons of seasoning
 mixture to the rice and stir.  If you could lay your hands on some
 coconut oil add a teaspoonful for aroma.  Garnish with some freshly cut
 Celantro leaves and some bay leaves.

 5) This is ready to be served with chips or pickle as side dish.  Or
 you can make come chatni by grinding finely some coconut with green
 chillies and celantro with water for consistency. Add salt to taste.

 Add 1 teaspoon of chilli powder when frying the items if you could not make
 the seasoning powder.
 Reduce the number of chillies used if you want it to be less hot.
 Reduce the amount of oil initially while frying if you want it less fattening.

 Try this recipe and let me know the results.


 Date: Wed, 12 Jun 91 16:27:27 GMT
 From: (Doris Woods)
 Subject: VEGAN: Cold Strawberry/Banana Pie

 V2153A%TEMPLEVM@pucc.PRINCETON.EDU (Eleanor Cicinsky) writes:

 >I'm looking for some good cold recipes for strawberry pies. They can
 >contain cream cheese.

    I make a strawberry/banana pie thats very simple.

  2 Bananas sliced
  1 1/2 qt strawberries sliced
 (reserve at least 2 of the biggest ones for garnish)
  Graham cracker crust
  Strawberry Glaze

 To save time I usually buy the crust and the glaze.  But you can get
 the recipe for the crust off the back of a graham cracker box.  As far
 as the glaze goes maybe someone on the net has a recipe for this.  I
 just find it easier to use it from the store.  It's mostly made of
 sugar. It can usually be found next to the Strawberries.

  Start with the bananas and layer them on the bottom, then layer the
 strawberries on top.  Continue doing this until the pie is full.

  Pour the glaze on top so it covers the pie and the fruit on the bottom
 is covered.  For a small pie just 1 jar of glaze for a large one 2.

   Refrigerate for 5-6 hours. Garnish with the strawberries and serve
 with whipped cream.


    Add sliced Kiwi as a third layer.

   It is a very refreshing summer treat!


 From: ut-emx! (P.S.Sriram)
 Date: 28 Jul 91 21:10:24 GMT
 Subject: VEGAN: Coriander Chutney
 References: <>
 Keywords: recipe vegan/coriander-chutney
 Message-ID: <>

 RECIPE: Coriander Chutney.

 This is a very simple recipe to make the chutney.

 Things needed: 1 coconut- shelled and grated, 1 bunch of Coriander,

 10-15 Green chillies, 1 tablespoon channa dal, salt to taste, mustard
 and a teaspoon of channa dal and urad dal to be fried separately and
 sprinkled over the chutney as garnishing.

 First fry the 1 tablespoon of channa dal with 1-4 red chillies over a
 slow fire till the dal becomes golden brown.

 Then let it to cool a while and add all the other ingredients to it
 and grate it in a blender with water for consistency.

 Add the garnishing after the chutney is kept in a bowl.

 Thats it folks. Simple isn't it.

 From: "Yashodhara P. Pawar" 
 Date: Mon, 29 Jul 91 13:36:34 -0400 (EDT)
 Subject: VEGAN: Coriander Chutney
 Keywords: recipe vegan/coriander-chutney2
 Message-ID: <>


 1 bunch Coriander (also called Chinese Parsley)
 1 bunch Mint leaves
 3 Green chillies (In the groc. store, these are in the Hot Pepper section)
 1/2 t salt
 1/2 t sugar
 2 t lemon juice
 1 medium onion
 3 T Freshly grated coconut (maybe skipped if not available, but PLEASE,
 do not substitute dry coconut thingummy )


 Separate leaves of coriander and mint from the stalks. Coarsely chop
 the chili. Add chopped onion and blend all this in a blender till
 smooth.Add the rest.  This is HOT! You may reduce the chilli, but then
 again, why eat the chutney at all!


 From: Wendy Campbell 
 Date: Sunday, 24 Nov 1991 13:58:18 EST
 Subject: VEGAN: Cranberry Salad
 Keywords: recipe vegan cranberry salad says:

 >What I would like to know is, what are your favorite recipes for
 >Thanksgiving and for ANY holiday.  I plan to fix a turkey breast.  But,
 >I would like to get recipes for side dishes, deserts, variations of
 >what or how to cook the turkey etc.

 Try this--it is always a hit around here:


 1 bag cranberries-fresh or frozen
 2 large oranges-unpeeled
 2 large apples-unpeeled
 1 lb. shelled pecans

 With grinder or food process or grind all (not too fine) and mix thouroughly.
 I serve this "as is" but sugar may be added it the taste suits you better.


 From: (Marcia Bednarcyk)
 Date: Tue, 16 Jul 1991 23:56:42 GMT
 Subject: VEGAN: Cucumber Salad
 References: <>
 Keywords: recipe VEGAN
 Message-ID: <> writes:

 >Does anyone have any receipes for vinegar based potato salads?  How
 >about German cucumber salads?

 I don't know if it's German, but one of my favorite cucumber salads is

 to take thinly sliced cucumbers and onions (separate into rings) and
 let them sit in a "dressing" of vinegar (plain old white vinegar), some
 water, and a pinch of sugar. (No, no amounts. As long as there's enough
 to cover all the cucumbers and onions.) Let sit an indefinite amount of
 time in the refrigerator, from 10 minutes to overnight. Enjoy.

 This is supposed to be on the very sour side.

 Marcia Bednarcyk

 From: (T.S. Reddy)
 Date: 6 Aug 91 19:33:11 GMT
 Subject: VEGAN: Curried Mushrooms
 Keywords: recipe vegan/curried-mushrooms

 Here is a recipe I created by combining others that I had. It turned
 out to be pretty good, so I though I'd share it with others.

                 CURRIED MUSHROOMS

           1 Lb     mushrooms, sliced fine.
    1 cup  peas
    1 med sized onion
    3 med sized tomatoes
          6-8    cloves
    1 1/2" stick  cinnamon
    6-8  green cardomoms
    2-3  red peppers
    1/2 tblspoon pepper
    1/2 tblspoon turmeric
    1/2 tblspoon red chili powder
    1/2 tblspoon  crushed ginger
    1/2 tblspoon crushed garlic
    1   tblspoon  salt (tailor to taste).
    5   tblspoons vegetable oil

 Grind the cloves, cinnamon, cardomoms, red peppers, pepper in a spice
 mill. Puree the onion and set aside. Cut the tomatoes into small pieces.

 Bring the oil to medium heat in a pan. Add the ginger and garlic and

 fry for 3 minutes. Next add the onion puree, ground spices as well as
 the pepper and turmeric, mix well and fry for another 5 minutes. Add
 the tomatoes and cook until the tomatoes turn soft. Now add the
 mushrooms and peas and stir well. Mix in a cup of water, turn the heat
 to medium low and simmer for about 15 minutes.

 Garnish with cilantro and serve.

 Total preparation and cooking time is about 45 minutes.

 T.S.Reddy (e-mail:

 Date: 7 Apr 91 06:24:14 GMT
 From: (Sean C. Purcell)
 Subject: VEGAN: Dahl

 I don't know how close this will be to what you ate at your friend's
 party, but this is what I make and eat as dahl.  Cheap, and good too!


 2 tsp tumeric
 1 tsp cayanne
 2 tsp paprika
 1 tbsp cumin
 1 cup red lentils, washed
 1 medium onion, chopped fine
 4-5 cloves garlic, minced

 Boil lentils in water with tumeric, cayanne, and paprika.  Meantime,
 sautee onions and garlic in more oil than necessary, stir in cumin.
 Add to lentil mixture, cook to a thick paste.  Serve warm or cold with
 a flat bread, like pita, tortillas, or lavash.

 Note:  you may want to adjust the spices depending on how hot you like
 your food (e.g. 1 tsp cayanne may be too hot, I usually use ~ 1/2
 tsp).  I've also seen other recipes for this, in places like the
 Moosewood cookbooks, which call for coconut milk and a few different
 things.  Enjoy...


 Date: Mon, 03 Jun 91 19:12:44 GMT
 From: (Shaheen Tonse)
 Subject: VEGAN: Dahl

 Here is an additional recipe for Dahl, which I feel obliged to share
 with you all since several people tell me it is the best dahl they have
 ever had.  Anyway....

 Ingredients:  1.5 cups masoor dahl (orange in colour).
   Vegetable oil
   3 dried red peppers

    1 tsp mustard seed   (tsp = teaspoon)
   0.25 tsp asafoetida
   1 medium onion
   1.5 tsp coriander powder
   0.5 tsp turmeric powder
   salt to taste.

 Put dahl in about 3 cups water and let boil. It normally takes about an
 hour for the dahl to break up and pulp, however what I do is to start
 soaking it in water before I leave for work. This way it takes much
 less time to cook when boiled later. (gas, electricity SAVINGS!!)

 Spice Mixture: (To be added when dahl is about 80% cooked or even
 earlier if you like) Slice the onion into thin slices. Heat the oil in
 a frying pan, when hot, add red chilies and mustard seeds. After seeds
 pop, add the asafoetida, and immediately turn down the heat. Add the
 onions, start frying on low heat until they are "transparent", then
 turn up heat until they are quite brown, but not burnt black. Add
 coriander & turmeric and turn down heat. After a minute, add about 0.5
 cup of the boiling dahl mixture to the frying pan and stir
 energetically so that the spice mixture gets mixed well, and onions
 break up.

 Pour it back into the dahl pot, add salt, cook for another 10 minutes
 or until dahl is done, whichever comes later.

 Eat with rice, and tastes good with Patak's Garlic Pickle or Patak's
 Prawn Balichow on the side.

       Mr. Patak. (just kidding).

 From: (astels)
 Date: 19 Jul 91 15:52:36
 Subject: VEGAN: Dahl
 References: <>
 Keywords: recipe VEGAN
 Message-ID: <>

 boris@monsoon.Berkeley.EDU (Boris Chen) writes:

    I bought a bag of lentils and don't know what to do with them.  Can
    anyone suggest some easy recipes, preferably something with curry?

 One of my favorite lentil dishes is Dahl, I boil equal amounts of brown
 rice and (green) lentils with 2.5 times as much water, an onion, and
 whatever spices I feel like (curry is especially good) for ~45mins.
 This is good served hot with some steamed veggies or as a bases of a
 non-meat loaf.  If you have red lentils I would suggest using white
 rice since the cooking times would match better.

 I also use lentils homemade soups since they don't have to be soaked

 Kate Astels

 Subject: VEGAN: Dal and Achar
 Keywords: recipe vegan dal achar

 Here are two basic recipes:

 Basic cooked dal

 Use about 1/2 cup dal per person; you can make lots and freeze some.
 Spread dal on a dishtowel and sort over for pebbles.  Some imported dal
 is really dirty.  Place in colander and rinse well.  Set in a bowl of
 water to soak for at least half an hour or as long as overnight.

 Saute chopped onion in some oil; use about 1/2 - 1 onion per cup of
 dal.  Add finely grated ginger (1 tsp or more per cup of dal) and
 pressed or chopped garlic (at least 4 cloves per cup of dal--I use
 more). Saute about one minute, then add dal, some tumeric, some salt,
 and lots of water.  Simmer until dal is very tender--cooking time will
 vary.  The resulting mixture should have the thickness of thick, lumpy
 gravy (sounds yummy, huh?).  If you like, after the dal is all cooked,
 add a *tiny* amount of tamarind concentrate.

 The dal is, and is supposed to be, not all that spicy.  It usually
 accompanies a spicier dish.  For simplicity, you can serve it with just
 spicy pickles and rice.

 Achar (peppered radish)

 Daikon radish
 cooking oil
 yellow mustard seeds
 cumin seeds
 red pepper (cayenne or crushed red pepper)

 Wash daikon radish and cut into big french-fry shapes.  In a large pan,
 heat a small amount of oil. When hot, add a couple of tablespoons of
 yellow mustard seeds.  These will start to crackle and pop.  Let them

 pop for about 30 seconds, and then add a couple of teaspoons of cumin
 seeds.  These will crackle too; watch carefully to see that they don't
 burn.  Lower heat slightly and add radish, a sprinkling of tumeric, a
 very small amount of water, a dash of red pepper, a little salt, and
 quite a bit of tamarind.  I use about a tablespoon for a couple of
 pounds of radish--we make this in quantity.  Stir until ingredients are
 well mixed.  Cook until radish is just heated, but still very crisp.
 Radish should not be limp or soggy.  Serve hot or cold.  Yes, you eat
 the seeds, too.

 My husband says you can make potatoes this way too, but the potatoes
 need to be cooked all the way through.  I would pre-cook them in the
 microwave to speed things up.

 I selected these recipes because I think the techniques and spicing
 fairly are representative.  The cook-seeds-in-oil trick is common, as
 is the garlic-onions-ginger mixture.

 Don't be shy with the spices, but be aware that black pepper gets
 hotter as it cooks longer, and too much tumeric can make food bitter.

 Date: Wed, 10 Apr 91 11:38:22 GMT
 From: (Jonathan Rice)
 Subject: VEGAN: Deal's Californian Salsa

 Lastly, here is a great recipe for salsa sauce which I got from a
 Californian friend of mine (Lynne Deal) recently.

                        DEAL'S CALIFORNIAN SALSA

 4 *large* tomatoes - *ripe*, peeled, seeded + chopped (see below)
 1 tablespoon seeded, finely chopped *hot* peppers
 2 tablespoon finely chopped fresh cilantro
 1 small red onion, finely chopped
 1 large clove garlic, finely chopped
 1 teaspoon red wine vinegar (or lemon juice)
 1 teaspoon salt

 To peel tomatoes, immerse in boiling water for *less* than 1 minute,
 then plunge into ice water and the skin will slip off. Squeeze out seeds,

 Balance of ingredients is according to taste, especially the chilis. Try
 *lots* of cilantro and garlic and add chopped red and green sweet peppers.

 Date: 5 Aug 91 18:48:23 GMT
 Subject: VEGAN: Diane's Eggplant
 Keywords: recipe vegan/dianes-eggplant

 Here's a recipe that takes some time, but well worth the effort.

 1/2 bushel of hot red peppers
 1/2 bushel of red and green sweet peppers
 1 head garlic (that is the entire head, not one clove and use a very large
 fresh mint--about a good colandar full--washed and leaves removed from the
 olive oil
 approximately 1/2 bushel medium to medium large eggplants

 clean and seed the peppers.  clean the paper from the garlic.  wash the
 mint.  remove the leaves from the stems.  Pass the peppers, garlic and
 mint through a meat grinder on medium fine grind.  Set aside.  *they
 will begin to form juice which you should drain before using*.  This

 can be done a day ahead before using and then refrigerated or you can
 do this right before using the mixture.

 wash the eggplants, remove the stem and blossom ends then slice into
 1/2" slices.  Alternately layer the slices of eggplant and canning salt
 on a large drain board--either one with holes in it or one that
 slightly slants.  You don't need too much salt--just sprinkle a little
 bit on each slice.  Then place a large board on top-- large enough to
 cover all the layers of eggplant and place a heavy on top of the board.
 I use an 8 quart pot filled with water.  The eggplants will begin to
 *weep*.  Let them sit like this overnight or about 24 hours.  Remove
 the weight and the board--the eggplants should be pressed thin.  Use a
 paper towel wipe off the excess moisture and salt.

 In a heavy pan, lightly fry each slice in the olive oil.  Don't use too
 much as the eggplant really absorbs the oil.

 In a heavy crock make alternate layers of fried eggplant slices and the
 pepper mixture.  When the crock is about 3/4 full, cover all with a
 good virgin or extra virgin olive oil.  Cover with a lid that will fit
 inside the crock and set a weight on the lid so that a little oil comes
 over the lid.  Store in a cool dark place and they will be ready to eat
 in a few weeks.

 If you would rather not store them in a crock, then alternate the
 layers of eggplant and pepper mixture as before but in a baking dish.
 Place two stacks of eggplants/pepper in a small freezer bag and some

 extra pepper mixture and freeze.  To serve, take them out of the
 freezer about 4-5 hours before using.  Gently pull the pieces apart as
 they thaw.  Then cover with olive oil and a little garlic salt or salt
 and peppers to taste.  They will absorb more oil as they sit.  Add more
 if you wish.

 These are great.  They are tangy but not hot, even when we have used
 peppers that actually caused blisters on our hands when cleaning them.
 They're great as a meat condiment, part of a relish try, mixed with
 tomato slices and used as a salad.  My husband and I like to make
 sandwiches with them and some salami.  If you are looking for a
 different taste, use cider vinegar instead of the olive oil to cover
 the eggplant as this slightly pickles them.  When ready to serve drain
 however many slices you want to use then mix them will a small amount
 of olive oil and some seasonings.  A great salad.

 I'm sorry I'm so vague about how much oil to use or how much mint.  this is
 a very old family recipe, my great-grandmother made these and I'm well over
 40.  We really eyeball the amounts and adjust the garlic and mint according
 to how strong they are.

 I hope you enjoy

 Diane M. Ferrell

 Date: Fri, 13 Dec 91 00:20:28 -0800
 Subject: VEGAN: Dosai
 Keywords: recipe vegan dosai

 (Verbose, designed to guide the novice through the steps).

 Dosai (South Indian, Pancake-like)


 3 cups of Texas long grain rice
 1 cup of urad dal (available in Indian grocery stores).
    (Buy the polished kind, not the unpolished one with the outer black layer)
 salt to taste (about 2 tsp)



 Soak the rice and the dal separately, for about 5 hours (soaking longer
 won't hurt, I usually soak it in the morning, go off to work, and grind
 in the evening.) Grind the rice with sufficient water until it is a
 smooth paste. (I use my osterizer and run it in 3 batches, the amount
 of water used to grind is somewhat crucial, using too much will make
 the result too watery, while using too little will make it hard to
 grind and too thick. I usually put in the rice and add water until it
 just reaches the brim of the rice, this will seem like too much, but it
 will work out fine once the rice is ground.  I then run the osterizer
 on MIX until the rice is broken and then run it on LIQUIDIZE until the
 rice starts to become a paste.  If required, add just a little more
 water, perhaps a few tablespoons.  Touch the paste between your fingers
 to feel the texture. It should be smooth).

 Now grind the dal in two batches. (The amount of water here is not as
 tricky. Traditionally this would be ground in a stone grinder by hand.
 The dal needs to be ground while slowly adding more water from the top
 of the osterizer. When ground, the dal has the tendency to fluff up,
 this tendency must be encouraged by adding only a little water at a

 time while stirring and continuing to grind.  The dal should double in
 quantity after grinding, while the quantity of rice would have remained
 unchanged.) Now mix both the pastes with the salt in a dish that is at
 least a third bigger in size, allowing space for the dough to rise.
 (Quite commonly, the dough runs over for me, so I put it in a larger
 dish than worry all night about overflowing dough).  Leave for about 8
 hours in a dark warm place. I usually leave it in the oven overnight
 and occasionally turn the oven on for a minute or two, to keep the air
 inside the oven at a warm temperature.


 The next morning, if you have done all this, the dough is ready to be
 transformed into dosas. Use a heavy cast-iron griddle (a flat non-stick
 pan will do, but sadly lacks the taste that comes from the iron pan).
 Heat the pan until a few drops of water dropped on the pan sizzles away
 Take a deep ladle full of dough and drop the dough in the middle of the
 pan, then with a deftness that comes with practice, quickly swirl the
 dough away from the middle until it is spread evenly in a circle around
 the pan. You must do this quickly because once the dough cooks, you
 cannot spread it and the result will be lumpy.  Take a teaspoon full of
 oil and spread it around the edge of the dosai.  Wait a minute or so,
 until you see the edges browning and insert a flat ladle that has sharp
 edges under and all around the dosai, until it is released completely

 (Bewarned that, using a well-scrubbed pan won't let you release the
 dosai easily. To prevent this, you might want to rub a little oil onto

 the surface of the pan before spreading the dough.)

 After releasing the dosai, flip it around on the other side and put
 another teaspoon of oil around the edges. Wait a minute or two until
 it is cooked and remove from the pan.

 Before making the next one, use a small piece of paper kitchen towel
 and rub any excess oil off the pan.

 (This whole procedure sounds tedious, but its not too hard after you've
 done it a few times. Incidentally I make dosa every week. The dough
 will keep in the refrigerator for a week or more.  If the dough starts
 to get sour, cut small pieces some green chilis and onion and add to
 the dough before cooking it.  This can be done even otherwise, for a
 different flavor and variety.)

 To eat:

 Break a piece of the dosa and dip it into the dosa-molaga-podi
 or the samber (recipes to follow) and pop it into youir mouth.

 Enjoy. If you do try to make this, send me email if you have any
 further questions.

 radhika (

 Date: Fri, 13 Dec 91 00:21:44 -0800
 Subject: VEGAN: Dosai Molaga Podi
 Keywords: recipe vegan dosai molaga podi

 A powdery substance that is traditionally eaten with dosai or idlis.

 Dosai Molaga podi (Literally translated, "Dosai Chili Powder")



 1/2 cup urad dal
 1/2 cup chana dal
 asafoetida (a little)
 tamarind (dry or fry it also) (cannot use the paste)
 1/4 cup coriander seeds to taste ( I found 1/4 cup a little too much,
                                    reduce slightly)
 jaggery (little bit) (molasses?)
 salt (to taste)
 red chillies (to desired taste)
 1/4 cup sesame seed (preferable the white kind)


 Fry til in a dry pan, and the others in a little oil separately, until
 red (don't wait until it gets too dark).  Powder all ingredients finely
 and the two dals slightly coarsely and mix all together.  Note on the
 amount of red chilies to use-- I usually fry and grind red chilis
 separately (this needs to be done with sufficient ventilation in the
 kitchen), and then keep adding this to the mixture of the other

 ingredients until desired level of heat tolerance.  I can always use
 any leftover in other recipes that calls for red chili powder.

 Note: This makes a batch that you can keep around for a few months.
       Store in normal air-tight glass bottle or plastic container.

 How to eat the dosai with this:

 Add a little oil to a little podi and mix, the dosa in then dipped into
 this oil-podi mixture, to smear it with this mixture and then popped
 into the mouth. Using the fingers is the preferred way here.  (This is
 not unlike the way the Ethiopian bread Injera is eaten).

 radhika (

Scott       | No success can compensate for failure in the home. David O. McKay
Mattes      | President 1951-70, Church of Jesus Christ of Latter-day Saints

Scott       | No success can compensate for failure in the home. David O. McKay
Mattes      | President 1951-70, Church of Jesus Christ of Latter-day Saints