Recipes

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I don't have a FAVOURITE recipe, but this one sure does taste nice

Field Mushroom "Caviar"

Le Caviar des Champignons de Prairie

The field mushroom is the best variety to use for this dish. It has a better flavor for grilling or cooked dishes than the white cultivated variety.

4 oz. (125 g) butter
1 cup (6 oz., 185 g) chopped onion
1 lb. (500 g) field mushrooms with stalks,
   trimmed and finely chopped
1 cup (2 oz., 60 g) soft whole-wheat (wholemeal) breadcrumbs
1 garlic clove, peeled
Juice of 1/2 lemon
1/3 cup (3 fl. oz., go ml) Marsala,
   sherry, or dry vermouth
2 tablespoons chopped fresh parsley
1 tablespoon cornstarch (corn flour)
1/2 cup (4 fl. oz., 125 ml) heavy or sour cream
1 teaspoon sea salt
Large pinch of freshly ground black pepper
4 oz. (125 g) curd cheese
Large pinch of ground mace
Pinch of ground thyme

Heat the butter in a saucepan and gently sauté the onion until light brown, then add the chopped mushrooms. Literally boil them down until almost all their moisture has evaporated, then add the breadcrumbs.

Blend the garlic with the lemon juice, Marsala, and parsley in a food processor or blender and stir into the mushrooms. Boil for 5 minutes.

Combine the cornstarch and cream together in a bowl. Stir this into the mushroom purée to thicken. Simmer for 5 minutes, season with salt and pepper, then cool.

In a bowl, beat the mushroom purée well with the curd cheese. Add the mace and thyme, and stir thoroughly.

Arrange the pate on individual serving plates. Chill, then serve with hot, fried bread cut into triangles or fingers.

Variations:
For a white pate, use cultivated white mushrooms, but wash them well and blanch in water and lemon juice beforehand. This pate is an ideal filling for tomatoes, zucchini (courgettes), or little pie shells.

For a Mediterranean flavor, decorate your pate with black olives, walnut halves, and marinated button mushrooms.

Three Layer Vegetable Loaf

Cassate de Legumes Orleanaise

The region where loaf of Arc came from has a rich repertoire of vegetable terrines such as this one, which is as good to eat as it is to look at.

1-1/2 lbs. (750 g) carrots. sliced
1-1/2 lbs. (750 g) green or string beans,
   ends removed
1-1/2 lbs. (750 g) leeks, washed,
   trimmed, and sliced in
1-in. (2.5-cm) chunks
8 fresh tarragon leaves
8 chives, snipped
1 tablespoon chopped coriander leaves
1 teaspoon caraway seeds
8 oz. (250 g) cream cheese
6 eggs
Sea salt and freshly ground black pepper
Pinch of grated nutmeg

Cook the carrots, beans, and leeks separately for 15 minutes each. Drain well. In a blender or food processor, purée the carrots with the tarragon, then set aside in a bowl. purée the beans with the chives and set aside in another bowl. purée the leeks with the coriander and caraway seeds and place in a third bowl.

Beat one-third of the cheese into each mixture, then add 2 beaten eggs to each. Mix well. Season to taste.

Grease a large loaf pan. Place the leek purée in the base of the pan, then the carrot purée, and top with the bean purée. Place in a water bath or bain marie and bake in a preheated oven at 400 degrees F (200 degrees C) for about 1-1/4 hours.

Remove from the oven and leave for 10 minutes. Unmold onto a warmed platter. Garnish with baby carrots flavored with honey and ginger.

Variation:
The dish can be cooked in individual ramekins at the same temperature but for half the time.

Sweet Peppers
Stuffed with Saffron Rice

Polvron au Riz Saffrane

It is easy to get confused by all the names, types and colors of peppers. Like tomatoes, the color of peppers, or capsicums, as they are also known, changes with their stages of ripeness, from green to yellow to red. Their flavor changes, too, becoming sweeter as the fruit matures. Many cooks recommend skinning peppers before use by broiling (grilling) them until the skin can be peeled away. I prefer to leave the skin on.

1/2 cup (4 fl. oz. 125 ml) olive oil
1 green sweet pepper (capsicum) deseeded
   and cubed medium onion chopped
1 stalk fennel chopped
2 cloves garlic chopped
1/2 cup (4 oz. 125 g) brown rice
1-1/2 cups (12 fl. oz. 375 ml) water
2 tablespoons tomato paste (purée)
1 cup (4 oz. 125 g chopped fresh spinach or sorrel leaves
Large pinch of saffron or turmeric
1/3 cup (2 oz. 60 g) green peas
Sea salt and freshly ground black pepper
4 red sweet peppers (capsicums)
   tops sliced off and seeds
   and white membranes removed

Heat the oil in a saucepan and stir-fry green sweet pepper, onion, fennel, and garlic for 4 minutes. Do not brown.

Add the rice and stir well. Stir in the water. Add the tomato paste, spinach or sorrel, spice, and peas. Bring to the boil, cover, and cook for 30 to 40 minutes or until the rice is cooked but still firm and has absorbed all the water. Add more water during cooking if it is absorbed too quickly Season to taste with salt and pepper.

Fill the red sweet peppers with the rice mixture Place the peppers, upright, in a shallow baking pan. Add water to half-way up the peppers. Season the water and cover the dish with aluminum foil. Braise in a preheated oven at 400 degrees F (200 degrees C) for about 35 minutes.

Flavor the cooking water, if necessary, with little yeast extract to form a stock. Serve the peppers hot or cold, moistened with a little stock

Variation:
For a more substantial dish, add diced hard-boiled eggs, nuts, cooked beans, grated cheese or diced mushrooms, to the cooked rice mixture.

Provençal Vegetable Bake

Gratin d'Aix En Provence
Serves 6

Time and time again throughout this book, you will find I use the term stir-fry for cooking fresh vegetables. This is a technique that has entered modern French cookery from Oriental cuisine, where vegetables are cooked quickly in a little oil, just to the point where they are no longer raw but still retain their crispy texture, all their flavor, and all their vitamins. It is a quick and easy technique to perfect -- the important thing is to keep stirring so the vegetables are cooked evenly, and to slice vegetables evenly and finely and put them in the pan in the order of the length of time they take to cook. (For example, you would put carrots in before mushrooms.)

This dish is inspired by the colors and flavors of Provence. I like to think that it would have been enjoyed by the artist Paul Cezanne, who was born in Aix, and whose sister, Rose, married my ancestor Maxime Conil.

8 oz. (225 g) new potatoes, thinly sliced
1 fennel bulb, thinly sliced
Olive oil
1 medium onion, thinly sliced
2 large eggplants (aubergines),
   thinly sliced, soaked in cold water
   for 30 minutes, drained, and patted dry
4 zucchini (courgettes), thinly sliced
2 large tomatoes, thinly sliced
8 oz. (225 g) firm goats cheese, crumbled
12 black olives, pitted and chopped
2 sun-dried tomatoes, chopped
2 oz. (60 g) dried whole-wheat (wholemeal) breadcrumbs
1 tablespoon each chopped fresh basil and thyme
Sea salt and freshly ground black pepper

Boil the potatoes and fennel separately until just tender. Refresh in cold water, drain, pat dry. Heat the oven to 400 degrees F (200 degrees C).

Heat a little olive oil in a heavy-based saucepan and stir-fry the onion for 2 minutes, then add the fennel, eggplants, and zucchini, and fry for a further 3 minutes. Season to taste.

In a large, greased earthenware dish, place a layer each of half the potatoes, half the vegetable mixture, then half the tomatoes. Sprinkle with half the goat's cheese, olives, sun-dried tomatoes, basil, and thyme. Repeat with the remaining ingredients. Top with the breadcrumbs and drizzle a little olive oil over the top.

Bake in the preheated oven at 400 degrees F (200 degrees C) for about 25 minutes or until the top is golden and sizzling. Serve immediately.

BRYANNA'S  SEITAN "TURKEY" (WITH STUFFED"TURKEY", ROLLED "TURKEY", STUFFING RECIPE, AND FAT-FREE GRAVY)
Makes about 3 lbs.

The combination of tofu and soy or chickpea flour with the gluten makes a seitan that is tender, not rubbery, and which slices easily, even in VERY thin slices. The long kneading, resting, and slow-cooking method partially adapted from recipe by Ellen from http://www.ellenskitchen.com gives an incredible juicy, tender meat-like texture. This recipe makes outstanding sandwich material.

NOTE:  A reader asked me if this could be made with no legumes.  I haven’t tried it, but I would suggest trying hemp flour in place of soy or chickpea flour, and, instead of the tofu,  a thick “porridge” made from quinoa flour (which is high in protein) and cooled until firm, like polenta, then crumbled and packed down lightly to measure 1 1/2 cups.  I cannot, however, guarantee the results.

IDRY MIX:
2 c. pure gluten powder (instant gluten flour; vital wheat gluten-- please read this information about this product to avoid disappointing results)
1/2 c. full-fat soy flour OR chickpea flour (use chickpea flour for soy-free)
1/2 c. nutritional yeast flakes
2 tsp. onion powder
1 tsp. garlic granules
1/4 tsp. white pepper (optional)

WET MIX:
12 oz. firm regular (NOT silken) tofu
         (for soy-free, omit tofu and use 1 to 1 1/2 cups packed-down, rinsed and very well-drained canned or plain-cooked white kidney beans, cannellini beans or Great Northern beans – do not use navy beans)
1 and 1/2 c. water 
3 T. soy sauce (IF YOU CAN'T USE SOY SAUCE, SEE THE SOY-FREE SAUCE RECIPE BELOW)
1 T. olive oil

BASTING BROTH: Whisk together well--
2 c. hot water (hot water dissolves the broth powder)
1/3 c. Bryanna's Homemade Broth Powder (chicken-style) (IMPORTANT!  See Cooking Tips below this recipe if you are substituting another broth product!  You will probably have to use half as much, so please read, as this will effect flavor and saltiness.  There is a chart there with amounts for substituting other products in this recipe.)
2 T. olive oil
 4 cloves garlic, crushed

IMPORTANT: For information about baking pans and sizes for this recipe, see this blog post.

For the Wet Mix, in a blender, blend all the ingredients until very smooth. (FOR SOY-FREE VERSION, you do not need to blend the beans with the other Wet Mix ingredients.  Simply add the soft beans to the Dry Mix ingredients and Wet Mix ingredients in the mixer bowl and knead as instructed below.  The two kneadings will mash and mix the beans into the dough  so that you'll never know they are there!)

Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle-two kneads with a long rest in between-use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Basting Broth during this time and have it ready. Then knead it for 10 more minutes.

(NOTE: You can knead by hand, too, but it's tougher than bread dough. You may want to let the seitan dough sit for a while to soak up the liquid more thoroughly before you starting hand-kneading.) KNEADING IS IMPORTANT TO THE TEXTURE OF THIS SEITAN, NO MATTER WHICH COOKING METHOD YOU CHOOSE!

The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. NOTE: I like to line the pan with cooking parchment to avoid sticking and tearing, and make the loaves easier to turn, by whichever method you choose to cook them.

Now, after kneading, choose your cooking method:

COOKING METHOD #1.-- My favorite because it’s faster and less trouble!  

Flatten the dough out into a long piece. Form the dough into one large loaf. Place into a 2 qt to 2 1/2 qt. oval greased clay cooker or claypot (see this blog post ) that has been soaked for 15 minutes in cold water (bottom and cover), and lined with cooking parchment. DO NOT PREHEAT OVEN. Pour the Basting Broth over the roast, and cover. Place in oven and turn to 325 degrees. F. Bake for 3 and 1/2 hours, turning the roast over twice.  I usually turn it once after 1 1/2 hours, and once again after 1 more hour.  If there is a lot of Basting Broth left in the cooker, you may have to cook longer to let it absorb.

COOKING METHOD #2.)

Preheat the oven to 325 degrees F. Flatten the dough out into a long piece and cut in half equally to make two rectangles. Form into 2 loaves. Place each loaf into an oiled 8 1/2" x 4 1/2" loaf pan and press down a bit with your hand. Mix the Basting Broth ingredients in a small bowl and pour 1/2 over each loaf. Cover each loaf pan with foil and place in the oven. Immediately reduce the oven heat to 200 degrees F. Bake for 3 hours. Turn the loaves over, carefully loosening around the edges and from the bottom with a small, thin spatula first. The loaves will have puffed up quite a bit by now, but they will flatten out as they cook further. After 3 hours, turn heat back to 325 degrees F. Turn heat back to 325 degrees F. Cover loaves and bake for 30 minutes. Turn them over again, cover and bake 15 minutes. Turn them over again and bake 15 more minutes, covered. Turn them over one last time and bake 5-10 minutes (covered).

Either way, the loaves should almost completely soak up the broth by the end of the cooking time. If they don't, cook until they do. There will be a bit of sticky "sauce" left in the bottom, which you can use to glaze the loaves. (If the residual broth seems "pasty" or "starchy", this may be from the type of broth powder you used.  It can be rinsed off the cooled roast, if you prefer.) Remove from the pans and serve, or let cool. Seitan is generally better when cooled first, then reheated-- it firms up when cooled. So, it's a good idea to make it a day or more before serving. Can be frozen.  To reheat, wrap the the loaves (thaw them thoroughly first, if frozen) in a double wrapping of foil (drizzle the loaves with any remaining basting broth) and bake again in a roasting pan at 350 degrees F for 45-60 minutes.

Jeffrey's Vegetarian Hot Dogs

1. Buy vegetarian hot dog weiners

2. Nuke 'em

3. Serve in bun with ketchup.

Recipe of the Day:  Vegetable Korma :D

http://www.youtube.com/watch?v=h5CUupT49TU

Enjoy :D

YUM your recipes all look sooo good!

One of my all time fav vegetarian foods is falafals. They're sooo good. I fry them in a little rice bran oil and serve them in a pita pocket with lettuce, tomato, cucumber, peppers (capsicum), red onion and dressing...so simple and sooooo tasty *drool*

am bad at cooking ...........

my mommy (for me)......is d BEST COOK IN D ENTIRE UNIVERSE 

I tried this recipe tonight but used tofu instead of eggs and soycheese instead of cheese.  It came out BETTER than regular crust.  I also tried the riced cauliflower. It was good! An awesome way to get your kids to eat their veggies.

http://denver.yourhub.com/Longmont/Blogs/Archive/Blog~435499.aspx

I just like eating carrots by them selves lol.

carrots are good!