The Vegetarian Resource Group of Tucson
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The Vegetarian Resource Group of Tucson |
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RECIPES African Root Stew You can serve the couscous separately if you wish. Otherwise, combine all ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer for about 30 minutes until vegetables are tender. Carrots, Raisins and Dates Comes from Iran. Serves 4. 1/4 tsp sugar Peel the carrots and slice them diagonally into 1/4 inch thick ovals. Cut the onion in half lengthwise, and then cut the halves crosswise into 1/4inch thick half rings. Heat the oil in a skillet and add the carrots, onion, raisins, and dates. Stir and fry gently for 5 minutes. Add the salt and sugar. Stir and fry until carrots are tender. BAKED SPAGHETTI CASSEROLE (From Ten Talents) Serve with a green salad. 1 lb. Whole wheat or favorite spaghetti SAUCE: 1 cup raw cashews 1 cup water 1/3 cup fresh lemon juice 1 cup chopped tomatoes 2 Tbs sesame seeds 4 Tbs yeast flakes 1 1/2 tsp salt 1/4 cup olive or flaxseed oil 1 tsp onion powder 1/4 tsp garlic powder TOPPING: 1 cup seasoned bread crumbs Cook spaghetti to desired firmness. Drain. In a blender, combine all the ingredients for the sauce except the tomatoes. When the sauce is smooth, add the tomatoes. Place the cooked spaghetti in a greased baking dish. Pour sauce over spaghetti and top with seasoned whole grain bread crumbs. Bake at 350F for 30-40 minutes. CHINESE NUT LOAF Serve with gravy (recipe provided) 1 1/4 cups soy or nut milk 4 Tbs almond or peanut butter 2 Tbs soy flour 1 1/4 cups shredded raw carrots 3 cups cooked brown rice 1/4 cup parsley, chopped 3 Tbs olive oil 1/4 tsp salt 1 tsp onion powder OR 2 Tbs chopped raw onion 1 slice bread, crumbled Blend milk, nut butter, soy flour, oil, salt, and onion powder together. Add this liquid to the cooked rice, carrots, and parsley. Place in a greased loaf pan and back at 350 for one hour. LENTIL TOMATO LOAF 1 lb lentils (cooked) 2 cups tomato puree 1/2 cup onions 1/2 cup celery 2 tsp salt 1 clove garlic, minced 1/2 tsp thyme 4 slices whole wheat bread, crumbled 2 Tbs oil Saute the onion and celery in a little bit of water. Mix bread with puree. To this mixture add the lentils (drained well), onions, celery, and the remaining ingredients. Place in a greased loaf pan and bake at 350F for about 45 minutes. CASHEW MILK GRAVY 2 cups water 1/2 cup cashew nuts 2 Tbs arrowroot powder 2 tsp onion powder 2 Tbs oil 1/2 tsp salt Blend all the ingredients together in a blender until smooth. Place in a saucepan and simmer over medium heat, stirring constantly until it thickens. Add water if needed. Change this gravy recipe by using 1/2 cup blanched almonds instead of cashews and adding 2 Tbs slivered blanched almonds right before serving. Also add 1/8 tsp celery seed powder. |
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