Greatest Recipes

1 lb Vegetable burgers

1/4 c Breadcrumbs

;Salt and pepper to taste 2 tb Butter or margerine

1 lg Onion; chopped

1 c Milk

1 ea Egg; beaten

1 tb Fresh parsley; chopped

1 tb Soy sauce

;Veg oil for frying Crumble the burgers into a mixing bowl and use your fingers to work in the breadcrumbs, salt and pepper. Set aside. Melt the butter in a frying pan and saute the onion until transparent. Mix the milk and egg together and add, with the parsley and soy sauce, to the dry mix. Stir well. Add the onion saute. Stir thoroughly and shape into 24 small balls. Fry until well browned all over. Good source of protein. From Linda McCartney’s Home Cooking Typed by Lisa Greenwood

8 sm New potatoes

1/4 c Ghee

1 ts Cumin seeds

1/2 ts Turmeric

1 1/2 ts Fresh ginger, minced

2 sm Red chilies, chopped

1 c Fresh coriander

1 ts Salt

1 ts Garam masala

1 tb Coriander seeds

1/4 c Lemon juice

6 tb Water

1/2 c Frozen/fresh peas

Wash & dice the potatoes. Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes. Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary. Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated. Bruce Cost, “Ginger East to West”

1 pk Tempeh, cubed

3 tb Tamari

2 tb Oil

1/4 c Tamari

1/4 c Flour

1/4 c Nutritional yeast

1/4 c Tahini

2 ts Basil

1 ts Rosemary

2 ts Marjoram

1 ts Sage

1/2 ts Black pepper

2 1/2 c Water

2 c Potatoes, cubed

1 c Carrots, cubed

1/2 c Celeriac, cubed

3/4 c Celery, chopped

3/4 c Onions, coarsely chopped

3/4 c Mushrooms, halved

1/2 c Frozen peas

Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat. In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes. Serve. “The Big Carrot Vegetarian Cookbook”

3/4 lb Japanese eggplant

- (about 3 cups sliced) 1/4 lb Tofu

6 tb Oil

2 -to

3 Garlic cloves; crushed

1 -to

5 Red chili peppers

– seeded and chopped 10 -to

15 Sweet basil leaves

1 tb -to

3 tb Yellow bean sauce

- (SEE NOTE) NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don’t burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings. Source: Keo’s Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva)

1 lb Spinach, fresh or thawed

3 Tomatoes, chopped

1 Onion, large and chopped

1/4 ts Turmeric

1 tb Ginger, fresh and chopped

2 Green chilies (optional)

1 c Water

5 tb Butter/Oleo

1 pn Salt

1 tb Lemon juice

Place spinach, tomatoes, onions, turmeric, ginger and chilies in a saucepan with 1 cup water. Cook, covered, 15 mins over medium-low heat. Remove from heat and cool. Blend in an electric blender to a creamy consistency. Heat butter/oleo in a saucepan. Add spinach mixture and salt to taste. Cook for 5 mins over low heat. Add lemon juice and serve.

2 tb Sesame oil

2 md Green bell peppers, diced

1 lg Celery stalk, diagonally

– sliced 2 ea Garlic cloves, minced

1 1/2 c Mung bean sprouts

2 bn Scallions, chopped

1/4 c Toasted sunflower seeds

1/4 c Dry sherry

2 tb Tamari

1/2 ts Grated ginger

3 ea Cakes of tofu, diced

Chinese noodles Heat oil in wok. When hot, add bell peppers, celery & garlic. Stir fry over moderate heat till celery is half cooked. Add bean sprouts, scallions & sunflower seeds. Stir fry just till sprouts are wilted. Rest of the vegetables should be tender crisp. Add rest of ingredients & reduce heat. Saute another 2 minutes. Serve over grains or noodles. Nava Atlas, “Vegetariana”