Greatest Recipes

1 c Edensoy (Original)

2 2/3 c Oil

2 tb Cider Vinegar

1 tb Maple Syrup (or sugar)

1 ts Salt

——————————–NOW TRY THIS——————————– Directions: Place soy milk in food processor (or blender). Put on lowest setting. Drizzle oil into soy milk. Add other ingredients. I add about the same amount of lemon juice in addition to the vinegar. Someatimes I add one tablespoon of dry mustard. You’ve got to try adding basil and/or sage and/or oregeno. I’ve also never had a problem adding all the vinegar, syrup, salt, etc. to the soy milk first and then adding the oil. You cannot fail. Try it. I got the basic recipe from Shirley Wilkes-Johnson. She is a gourmet cook and inventor. JORGE [Jorge] at 21:02 EDT

2 lb Eggplant

1/2 c Olive oil

2 c Onion, finely chopped

1 c Tomatoes, chopped

1/2 c Finely shredded ginger

1 ts Salt

1/2 c Red chili peppers

1 tb Hungarian sweet paprika

1/2 ts Ground black pepper

1/2 c Chopped coriander

Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. Add the onion & cook over a medium heat for 10 minutes. Stir frequently to prevent scorching. Add all the reemaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn. Stir in the coriander & serve.

2/3 c Yogurt

2/3 c Mung dal

3 c Water

1/2 ts Turmeric, ground

1 ts Salt

3 3/4 c Water

2 tb Gram flour

4 Chiles, green

1 Ginger, fresh; 1/2″ knob

2 ts Ghee

1 Cinnamon stick, 1″

1/2 ts Cumin, whole

1 pn Hing

1/2 ts Sugar

2 tb Cilantro leaves; chopped

Let the yogurt sit for 24 hours at room temperature so that it has a slightly sour taste. Wash the dal thoroughly. Place the dal, 3 cups water, a pinch of turmeric and 1/2 tsp salt in a saucepan and bring to a boil. Lower the heat, cover loosely, and simmer until the dal has split open but is still whole. (It should not become mushy.) Drain and put aside. Whisk together the yogurt, 3 3/4 cups water and gram flour. [Add the water gradually, and quit when a good-looking consistency is reached.] Grind two of the chilies and the ginger to a paste. Heat the ghee in a large saucepan. Add the remaining two chilies, broken in half, cinnamon, cumin, and hing and let them sizzle for 5 or 6 seconds. Add the yogurt mixture, the remaining turmeric and salt, sugar and the chili and ginger paste. Stirring constantly, cook for 5 to 7 minutes. Add the drained dal and cook for a further 5 minutes until thick. Garnish with the chopped cilantro leaves. Indian Regional Cooking; Sumana Ray Posted by Stephen Ceideburg; Reposted by Sam Waring, January 17 1991.

1/2 To 1 raw onion grated

4 lg Potatoes grated

1/2 c Whole wheat flour

1/4 c Water

Mix all ingredients in a bowl. Using a non-stick pan on medium heat, or a griddle at 325 degrees, ladle the mixture on pan and mash down until flat about burger thickness. Cook for 8-10 minutes. Turn over and cook 5-8 minutes. Hints: Use a food processor to grate the potato and onion. The onion may get gooy but that’s o.k. Ore Ida has hash browns that are already grated, and I’ve been meaning to try that as a time saver but haven’t done it yet. If any one has done this please post your success. If you want to double this recipe, use separate bowls or it is too hard to mix, I’ve already tried. These freeze well. I usually think of one potato as a serving. For two people the above recipe could be dinner and lunch. Top with all your favorite low fat condiments. It surprised us at how much these taste like Real hamburgers with all the toppings. Postedby LEA TALLEY to Fatfree. From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

1 Onion

2 Garlic cloves

1 Celery stalk

1 Carrot

1 Bouquet garni

Put all ingredients into a saucepan. Cover generously with water and bring to a boil. Simmer, half-covered, for about 1 hour, then strain. Other vegetables and flavorings, such as leeks, thinly pared lemon rind and allspice berries, can be added. Peelings from well-scrubed potatoes also give a particularly pleasant flavor to vegetable stock. Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN: 0-394-57123-1 Typed for you by Karen Mintzias

3 Garlic cloves; minced

1/2 c Mushrooms; finely chopped

4 Scallions; thinly sliced

1 tb Canola oil

1/2 c Cashews, raw; unsalted

2 1/2 c Potatoes; mashed

3/4 c Carrots; grated

2 ts Ginger root, fresh; grated

Salt and pepper to taste 1/4 c Bread crumbs; dry

1/2 c Sesame seeds

Saute garlic, mushrooms and scallions in oil until vegetables are limp, abo 5 minutes. Meanwhile, place cashews in a blender or food processor and grin

to a coarse meal. Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs a mix well. The mixture will be soft and moist. On a large bakin sheet or bread board, make 8 to 10 beds of sesame seeds fo patties. Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously. Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on ea side, until medium brown. Makes 8 to 10 patties. Variation: Saute burgers in olive oil until golden brown. Per Patty: 138 cal; 3 g prot, 6 g fat, 17 g carb; 0 chol; 155 mg sod; 2 g fiber From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~– —–