Crunchy Chickpeas

 Source: Salad Party - Kristy Mucci

INGREDIENTS

Two 15 oz [425 g] cans chickpeas, drained, rinsed, and set out to dry for 1 hour

1Tbsp olive oil

2 tsp toasted sesame seeds

Kosher salt

Freshly ground black pepper

DIRECTIONS

Preheat the oven to 400°F (200°C] and line

a baking sheet with parchment paper. Spread

the chickpeas in an even layer on the baking

sheet and bake, dry, until they're golden

and crisp, about 50 minutes. Transfer the

chickpeas to a large bowl. Toss them with

the olive oil and sesame seeds, and season

with salt and pepper. 

Crunchy chickpeas are

best served the same day, but can be stored

in an airtight container in the fridge for up

to a week. If desired, toast in a dry skillet to

crisp them up again before using.

(Posted by RK)

Pascha Sweet Bread

Warm 4 cups of milk with 1 pound butte, cool in large bowl.

beat 12 eggs with

1 Tablespoon salt and

2.5 cups sugar

Meanwhile mix

4 Tablespoons yeast with

1 cup warm water and

1 Tablespoon sugar and

1 Tablespoon flour

let proof

Add all the above together with about 19-21 cups of flour to make a very soft dough. Knead with up to 1/4 cup oil on hands. Let rise twice in its bowl. Form into loaves, or put in greased pans, brush with egg wash if you want to. Bake a 350 degrees

Small loaf pan;s about 35 minutes

Large loaf pans; up to about an hour.

Personally I found smaller loaves cooked properly while larger loafs had a tendency to stay raw in the middle.

Check with toothpick. If you didn’t use the eggwash, then brush with melted butter or oil. This keeps the crust soft.

(Posted by Anastasia Bartlett)

Cheese Pascha

You need a big mixer for this one, or cut the recipe down

3 pounds of room temperature cream cheese

1 pound room temperature butter

2 cups icing sugar

1 Tablespoon vanilla

1 pint sour cream (2 cups)

optional; golden raisins, slivered almonds

Cream the butter, add cream cheese, keep creaming add sugar, vanilla then sour cream.

Spoon into bowls and decorate with raisins and almonds if desired. Refrigerate for several hours before eating.

Blessed Pascha, everyone!

(Posted by Anastasia Bartlett)

Burrito Casserole (serves 8-12)

3 Tbsp. Veg. oil

3 Green onions, finely chopped
4 cloves garlic, minced
1 green pepper, chopped
1 bunch fresh spinach, chopped
2 cans black beans, drained and rinsed
10 flour tortillas, julienned
2 cups white rice, cooked
1 tin tomato soup
1 tsp. chili powder
1 quart canned tomatoes, diced
2 cups shredded soy cheddar (optional)

Start rice in pot of boiling water, cook til done, drain and rinse, return to pot, add tomato soup, and chili powder, stir well.

Heat oil in large fry pan or pot over med. heat. Add onions, garlic, and green pepper, stir and cook 5-10 minutes.

Add spinach and cook until wilted then add black beans and tomatoes. Cook, stirring often, for about 5 minutes.

Stir in rice mixture. Add salt and pepper to taste.

Grease a large 10x15 glass pan. Scatter 1/2 of the shredded tortillas for a base, cover with the rice and beans mixture, add the remaining tortillas, top with the soy cheese.

Heat in oven just long enough to melt 'cheese'.

Variations:

-Originally the mixture was individually served wrapped in tortillas with lettuce and chopped fresh tomatoes.
-Beans and rice mix could be served in a bowl with fresh lettuce and tomatoes, salsa and crumbled tortilla chips.

(from old blog, posted by Cassandra)

Baked Lentils (serves 6-8)

2 cups dry green lentils

2 cups hot water
2 tsp. salt
1/4 tsp. black pepper
1 tsp. sage
1 tsp. thyme
1 onion, chopped
2 tsp. garlic powder
2 carrots, peeled and grated
1 celery stalk, diced
1 green pepper, diced
1 quart canned tomatoes, diced

Mix together in a large casserole dish (10x15) and bake at 350 degrees for 45 minutes. Or until the water is absorbed but the lentils are not re-dried.

Serve with tortilla chips for scooping.

Variation:
-leftovers cold in a tortilla wrap

(from old blog, posted by Cassandra)

Zuchini Pasta Bake

many small zucchini, sliced

jar of pasta sauce
soy mozzarella, grated
breadcrumbs

Slice enough zucchini to fill your casserole dish. Put them in a pot and steam or boil them until a bit tender. Grease casserole dish.

Layer zucchini, then pasta sauce, then mozzarella till casserole dish is full, top with breadcrumbs. Bake at 350 degrees for 15-30 minutes.

Variations:
-can use summer squash to substitute for some of the zucchini
-To stretch your zucchini, use some pasta for one of the layers

(from old blog, posted by Cassandra)

Pancakes with Huckleberry Sauce (serves 6)

Pancakes

Sift Together:
3 cups white flour
1/4 cup white sugar
2 1/2 Tbsp. Baking Powder
1 tsp. salt

Combine:
3 1/2 cups water
1/4 cup vegetable oil

Add liquids to the dry ingredients. Beat only until combined.

Heat a heavy griddle or frying pan (380 degrees) Lightly grease.

Use about 1/4 cup of batter for each pancake.

Bake until edge of pancake begins to dry and lose its gloss. flip and bake until golden brown.

About 24 medium pancakes.

Huckleberry Sauce

Combine in medium saucepan:
2 cups huckleberries
1/4 - 1/2 cup water
1/3 cup white sugar

Cook over med-high heat till bubbling, stirring frequently. Continue to cook for 5 minutes.

Meanwhile in a small bowl combine:
1/4 cup cornstarch
1/4 cup COLD water

Add to hot mixture and quickly stir. Reduce heat and continue stirring until thick. Remove from heat and serve over pancakes.

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

These with the addition of a pan of hash browns makes a tasty supper.

(from old blog, posted by Cassandra)

Vegetable Rice Pilaf (serves 8)

5 Tbsp. vegan margarine

2 onions chopped
1/2 tsp. cinnamon
1 tsp. grated or minced fresh ginger root
4 cups diced mixed veg. (potatoes, peas, carrots, peppers, green beans, zucchini, whatever)
2 1/2 cups raw rice
1 tsp. turmeric
4 cups water
1 tsp. salt
1/2 cup raisins

Melt the margarine, cook the onions in it, add the cinnamon and the ginger, stir then add all the other vegetables, rice and turmeric.

Cook this over medium heat for about 5 minutes, stirring frequently.

Add the water and the salt and bring to a boil. Turn the heat down very low, cover the pot and cook for 20-25 minutes, til all the water is absorbed.

Fluff with a fork, add the raisins, can be baked in a casserole for 20 minutes before serving.

(from old blog, posted by Cassandra)

Chickpea Curry (serves 4)

2 tbsp. vegetable oil1 onion, chopped
1 small piece cinnamon stick
2 cloves garlic, minced
1 Tbsp. finely grated or minced fresh ginger root
2 tomatoes, chopped or 1 quart tomatoes drained and chopped
2 cans chickpeas, drained or 1 cup dry chickpeas cooked
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. salt

Heat the oil and cook the onions, and cinnamon stick, til the onion is golden, about 10 minutes. Add the garlic, ginger root, cook 2 minutes. Add the tomatoes and simmer for 10 minutes.

Stir in the chickpeas, cumin, coriander, and salt. Simmer for 10-12 minutes. Add up to 1 cup water to keep mixture saucy.

(from old blog, posted by Cassandra)

Mexican Rice (serves 6)

2 cups raw rice1 Tbsp. oil
1 onion, chopped
1 green pepper, chopped
2 cans tomato soup
2 Tbsp. chili powder
salt and pepper to taste

Cook the rice. Set aside.

Heat the oil, and cook the onions and peppers. Add the rice, soup, and spices. Stir well and serve.

(from old blog, posted by Cassandra)

Asian Vegetable Salad

1 bunch broccoli cut into small florets

15 mushrooms thinly sliced
2 green peppers, thinly sliced
2 yellow pepper, thinly sliced
1/2 cup green onions, chopped
2 tins black beans, drained and rinsed
1 small zucchini chopped (thin small bits)
1/4 cup sesame seeds

Steam broccoli till bright green and still crunchy, chill. Combine all beans and vegetables. Set aside.

Dressing:

1/4 cup vegetable oil
1/4 cup rice wine vinegar
2 Tbsp. soy sauce
2 Tbsp. liquid honey
2 cloves garlic, minced well

Mix well or whisk together. Toss with vegetables.

(from old blog, posted by Cassandra)

Vegan Tuna / Egg Salad Sandwhiches / Wraps (serves 8)

1 cup dry chickpeas
Soak overnight, cook until soft. Drain. Mash with potato masher and combine with:

1 Tbsp. lemon juice
1 tsp. kelp powder
1/3 cup minced celery
1/4 cup minced onion
1/4 cup vegan mayo
1 1/2 tsp. mustard (optional)
salt and pepper to taste

Spread on bread or place a scoop in a wrap with lettuce.

Variation:
Treat the mashed chickpeas as egg and flavor as you do egg salad sandwiches.

(from old blog, posted by Cassandra)

Samosas (serves 10)

The Dough:2 1/2 cups white flour
1/2 tsp. salt
1 cup water
extra flour as needed

Mix the salt into the flour. Add the water, and mix by hand to make a smooth dough. Add more flour as needed. Dough will be soft, not sticky. Set aside.

The Filling:
3 large potatoes
1 Tbsp. vegan margarine
1 cup finely minced onion
2 cloves garlic, finely minced
1 Tbsp. freshly minced ginger root
1 tsp. mustard seeds
1 tsp. dried coriander
3/4 tsp. salt
1 1/2 cups frozen peas
2 Tbsp. lemon juice
1 carrot peeled and finely grated
cayenne to taste

Peel the potatoes and dice into 1 inch pieces. Boil til soft. Mash and set aside.

Melt margarine, or use veg oil, in a heavy fry pan. Add onion, garlic,, ginger, mustard seeds, coriander, and salt.

Saute over medium heat about 8-10 minutes, or until the onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, don't mash the peas! Cool before filling.

Preheat oven to 400 degrees. Use well oiled baking sheets. Roll out 1 inch balls of dough into 5 inch circles. Place about 1 1/2 Tbsp of filling in the middle fold over and seal with a fork. Brush with oil, and place on baking sheet. Bake 15 minutes, flip and bake 10 minutes more. Adjust heat and time to suit your oven.

(These freeze well)

(from old blog, posted by Cassandra)

Chocolate Cake

(You'll need a big 10x15 baking pan for this.)

Sift together dry ingredients:
3 cups white flour
2 cups white sugar
1 cup cocoa
2 tsp. baking soda
1/2 tsp. salt

Mix together liquids:
2 Tbsp. vinegar
2 tsp. vanilla
2/3 cup oil
2 cups cold water

Add liquids to dry ingredients, beat til smooth. Pour into well greased pan. Bake at 350 degrees for 35-45 minutes.

Once it is cool it can be iced.

(from old blog, posted by Cassandra)

Applesauce Cake

another 10x15 cake)

Preheat oven to 350 degrees.

Mix after each addition:
1 cup oil
3 cups white sugar
3-4 cups applesauce (750mL store bought or 1 quart homemade)

Sift dry ingredients together:
4 cups flour
2 tsp. baking powder
3 tsp. baking soda
1 tsp. allspice
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ground cloves
1 tsp. salt

Add dry ingredients to wet, mix well. Pour into greased 10x15 pan. Smooth out and bake for 45-50 minutes.

(add raisins and/or nuts as desired)

(from old blog, posted by Cassandra)

Stuffed Squash Blossoms (serves 8)

2 overgrown patty pan squash

Cut in half to make 2 flower shaped sides each. Scoop out seeds to leave a cup like opening. put a dab of margarine in the opening, sprinkle them with salt and pepper. Place on baking sheets. Bake at 350 degrees for 45 minutes.

Meanwhile scramble fry:

1 lb. ground beef
1/2 onion chopped
1 green pepper chopped
salt and pepper to taste

Drain fat and add:

1 jar pasta sauce
1/2 cup water
1 cup raw white rice (parboiled works best)

Cook until rice is done, and the filling is thick. Scoop into the squash openings and bake for another 15 minutes. Cut into slices to serve.

Variation:

Double the rice with no beef would make this vegan.

(from old blog, posted by Cassandra)

Fr. Richard's Red Lentil & Pumpkin Soup

Boil:

5-6 c. water
2 c. red lentils

Add:
1/2 c. vegetable broth powder

Simmer while preparing:
1 small pumpkin, peeled & chopped (he used butternut squash as pumpkin was unavailable)

Add to pot and continue to simmer.

Saute in 1T. olive oil:
1 onion, chopped
1-2 celery, chopped
1-2 t. curry powder
1-2 t. paprika

Add to pot and cook til done.

(from pld blog, posted by Jaime)

Mother Myra's Lentil Pasta Sauce

Mother Myra of St. Peter the Aleut made this for us several years ago, since then its become a fasting standby. 

It freezes well so I make a large batch and freeze in smaller portions.

1 onion chopped
2 garlic cloves crushed
2 carrots, grated
2 celery stalks, chopped
3 T oil
2/3 cup red lentils
1 14oz. can diced tomatoes
2 T tomato paste
2 cups stock
1 T fresh marjoram or 1 tsp. dried marjoram
salt and pepper

In a large saucepan gently fry onion, garlic, carrots, and celery until soft

Add lentils, tomatoes, paste, stock and spices. Bring to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft. 

Serve on rice or pasta of your choice.

(from old log, posted by Jaime)

Fr. Richard's Seychellois Fish and Rice

 Ingredients

10 fillets of white fish (Basa works best)

2 medium white onions, chopped.

1 28-ounce can of diced tomatoes

1/4 cup of lemon juice

2 Tbsp of sugar or honey

Salt and pepper to taste

Olive oil

Directions     

Cut up fish into large pieces. Toss liberally with olive oil, salt and pepper. Set aside    

 Heat 2 Tbsp oil in a skillet. Sautee onions until clear but not brown. Add lemon juice, diced tomatoes and sugar. Taste and adjust sugar-to-lemon juice ratio until desired sweet-and-sour balance is achieved. Turn down heat to medium and cover with lid. 

Cook for 15 minutes, until tomatoes are reduced. Uncover and boil off excess liquid. Tomato sauce should be a thick, liquid consistency.    

 While reducing the tomato sauce, heat a second skillet until searing temperature is reached. Pour fish in and cook on high heat, turning pieces continuously and draining fish liquid as necessary. When the fish is browned on the outside, turn down heat to medium-low.     

Add tomato sauce to fish and mix in gently, coating the fish with the sauce. 

Serve with sticky rice, steamed Bok Choy and a glass of your favourite white wine.

(from old blog)

Mom's Best Chocolate Chip Cookies

2 cups margarine - softened2 cups white sugar
1 cup brown sugar
4 eggs
4 tsp. vanilla
4 1/2 cups white flour
2 tsp. baking soda
2 tsp. salt
About 2 cups small chocolate chips (300 g package)

Soften margarine and beat in sugars, eggs, and vanilla till fluffy. Sift dry ingredients together, then add to egg mixture. Stir in chocolate chips. Spoon out onto ungreased cookie sheets. Bake at 350 degrees for 8-12 minutes.

Adjust the heat and timing so you have fully cooked cookies that are lightly brown on the bottom. Every oven is different!

(from old blog, posted by Cassandra)

Veggie Butter

2 cups softened margarine1 tsp. oregano
1 tsp. dill weed (the green part, not the seeds)
1 tsp. thyme
2 green onions chopped
1 or 2 small tins of garlic tomato paste
1 large clove garlic well minced
salt to taste

Mix altogether well. Put into small containers and freeze till needed. Wonderful on toast, fresh out of  oven bread, and on cheese and alfalfa sprout sandwiches.

(from old blog, posted by Cassandra)

Oven Roasted Potato (serves 8)

leftover baked potatoes, cut into bite sized bits, about 4 lbs.1/3 cup veg. oil
seasoning salt
pepper
garlic powder
1 onion minced

Toss bits of potato with oil and seasonings. Spread in two 10x15 pans, bake at 375 degrees for 30 minutes. Stir frequently.

(When we make baked potatoes we do the whole 10 lb. bag and serve the leftovers like this the next day.)

(from old blog, posted by Cassandra)

Zucchini Pancakes

6 cups grated zucchini6 eggs
1 onion, minced
1 1/2 cups flour
1 1/2 tsp. baking powder
1 1/2 tsp. salt
pinch of oregano

Combine zucchini, eggs,onion. Mix dry ingredients together separately and then add to zucchini mixture. Drop by large spoonfuls onto hot griddle or fry pan. Serve warm with butter or freeze for later.

(from old blog, posted by Cassandra)

Grandpa's Playdough

Sift together in a medium pot:
1 cup white flour
1/4 cup salt
2 Tbsp. Cream of Tartar

In a bowl mix together:

1 cup water
2 tsp. food colouring
1 Tbsp. veg. oil
2 tsp. flavouring ( to make it smell pretty)

Add liquids to the pot, stir well then cook over medium heat, stirring constantly, for 3-5 minutes. When the playdough forms a ball in the pot turn it out onto a well floured counter and knead about 1 more cup of flour into it til it isn't sticky anymore.

This needs to be stored in an airtight container in the fridge when not being used.

(We've used this for party favours, the children just love it. Nothing like root beer scented playdough!)

(from old blog, posted by Cassandra)

Banana Chocolate Chip Muffins

Preheat oven to 350 degrees, pre-grease muffin tins.
Mash up a bunch of old bananas, minimum of 3, and measure how many cupfuls you have.

For each cup of mashed banana add in order mixing after each addition:

1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1 egg, beaten
1 tsp. of baking soda dissolved in 1 Tbsp. hot water
1 1/2 cups white flour
1/2 tsp. salt
1/2 tsp. vanilla

Then add chocolate chips 1/2 cup for each cup of mashed banana.

Scoop into muffin tins, 2/3 full. Bake for 18 minutes, check for doneness, bake longer if necessary, pull out sooner if needed.

(from old blog, ppsted by Cassandra)

Brushetta Spread

 from Tomatoes by Bernardin

9 cups chopped plum tomatoes about 3 1/2 lbs.

5 cloves garlic, minced

1 cup dry white wine

1 cup white wine vinegar

2 Tbsp. balsamic vinegar

1/2 cup water

2 Tbsp. sugar

2 Tbsp. dried basil

2 Tbsp. dried oregano

Wash, seed and chop tomatoes into 1/2 inch pieces; measure 9 cups; set aside.

Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar and spices in a deep stainless steel saucepan. Bring to a full oil, reduce heat.  Boil gently, covered, 5 minutes.

Lightly pack tomatoes into hot jars leaving 3/4 inch headspace. Add hot liquid to cover tomatoes.  Using nonmetallic utensil, remove air bubbles. Wipe jar rim. Center lid and apply screw band. Process in boiling water canner 20 minutes. I do everything in a pressure canner so I process the pint jars at 5 lbs. for 15 minutes.

Makes about 7 250ml jars. I did 9 jars and stretched the liquid by filling each jar about 2/3 with the recipe and the remainder with boiling water.

(from old blog, posted by Jaime)

Garden Soup

Day One:
2 Quarts canned tomatoes, pureed
1 small onion, minced
3 cups cut up potatoes
3 cups sliced carrots
1 patty pan squash, peeled and seeded, cut up
1 green zucchini, large shredded
and a sprinkling of seasoned salt 

Saute, add tomato and veggies, heat, eat and enjoy.

Day Two: 

to the leftovers I added:
Another quart of tomatoes, pureed
1 lb. ground beef , scramble fried first
1 cup green peppers, cut up
more onion
and a sprinkle of chili powder with a bit more seasoned salt.

Can add beans to the second night for a bit of a chili taste.

(from old blog, posted by Cassandra)

Falafel

 This is one of our favorite fasting meals.  Although the falafel is fried it is accompanied by lots of veggies and tastes fresh and yummy. 

I buy Cedar's Falafel mix and make it from that.  Follow the directions but be sure to make smallish balls - they expand.

Serve prepared falafel with pita bread, lettuce, diced fresh tomatoes, red onions, dill pickles and hot banana peppers.  Assemble as you would a taco.  Top with Tahini sauce.

Tahini Sauce:

1/2 c. tahini

1/2 c. water

1/4 c. lemon juice

1 - 3 cloves garlic - minced

salt

Blend together.

This sauce also makes a good salad dressing.

(from old blog, posted by Jaime)

Samosas

4 -5 potatoes

1 c. peas
1 T. coriander seeds
1 T. cumin
1 t. red chili flakes
2 t. or more lemon juice
2 T. fresh cilantro, minced
Spring roll pastry.

Cook and mash potatoes. Toast coriander seeds. Add all the spices, lemon juice and peas to the potatoes. 

Place 1 -2 tablespoons filling in a 2 by 6 inch strip of pastry.

Fold into a triangle, brushing the closure with melted margarine to seal.

Pan or deep fry..Serve hot or room temperature with chutney.

 These can be frozen and cooked from frozen. I lay them out on a cookie sheet to freeze them. Once they are frozen transfer them to a ziploc.

(from old blog, posted by Jaime)

Ukrainian Grandma's Borscht ( 11 quarts aprox.)

Evey Grandma has her own version of Borscht. Give this one a try!

In a large pot put:2 1/2 quarts water
5-6 peeled but whole potatoes
3 whole beets, fist sized, tops trimmed
Bring to a boil and cook til tender, about 30-40 minutes. Scoop out potatoes and mash with 2 pints (4cups) whipping cream. Remove beets and grate, tossing out some of the peel and the stem bit. Return to pot. (Don't toss the water!)

In a medium pot put:
2 quarts canned tomatoes, diced
4 Tbsp. butter
Heat to a boil and turn off.

In a really big pot (12-13 quart capacity) put:
Lots of butter
1 whole cabbage, shredded
4 carrots, grated
2 green peppers, diced
2-3 onions, diced
1 bunch celery, chopped
Saute.

Once the vegetables are soft add the potato mix and the tomatoes. Then add:
Dill, lots, prefer fresh
Parsley
Salt
Pepper
and more butter
Bring to a boil, reduce heat to minimum and simmer.

To make this vegan, use margarine instead of butter, using as little as possible, and leave out the whipping cream. Not Grandma approved but it is still tasty.

(from old blog, posted by Cassandra)

Chocolate Half-hour Pudding (serves 12)

This is what I thought the pudding cake mix I saw at the store would taste like. Don't waste your money on the mix!
- - - - - - - - - - - - - - - - - - - -

10x15 baking pan

Start a kettle of water on to boil, you'll need 4 cups.
Batter:
2/3 cup white sugar
1 1/2 cups flour
1/2 cup cocoa powder
4 tsp. baking powder
1 cup (or slightly more) water

Mix together, add enough water to be just spreadable. Spread over the bottom of the 10x15 pan.

Sauce:
3 Tbsp. cocoa powder
2 cups white sugar
4 cups boiling water
2 Tbsp. margarine
1 tsp. vanilla flavouring

Mix the sugar and the cocoa powder together well before adding the other ingredients. Pour over the batter. Bake at 350 degrees for 30 minutes, remove from oven and cool at bit before serving.

A half size of this recipe can be made in a casserole dish or oven proof bowl.

(from old blog, posted by Cassandra)

Maple Half-hour Pudding (serves 12)

The original half-hour pudding I grew up with. Maple - YUM!

10x15 baking pan

Start a kettle of water on to boil, you'll need 4 cups.

Batter:
2/3 cup brown sugar
2 cups flour
4 tsp. baking powder
1 cup (or slightly more) water

Mix together, add enough water to be just spreadable. Spread over the bottom of the 10x15 pan.

Sauce:
4 cups boiling water
2 Tbsp. margarine
2 cups brown sugar
1 1/2 tsp. maple flavoring

Mix well and pour over batter. Bake at 350 degrees for 30 minutes, remove from oven and cool at bit before serving.

A half size of this recipe can be made in a casserole dish or oven proof bowl.

(from old blog, posted by Cassandra)

Pumpkin Soup

 This recipe was improvised by my mom (Cheryl Meng) for church this weekend.

In large stock pot sauté in generous amount of olive oil (1/2 cup):

1 large onion, chopped One bunch celery, including leaves, chopped ¼ cup teff grain ½ cup lentils 1 red or yellow pepper chopped 1 T. Cajun seasoning 2-3 T. Mexican seasoning Salt and pepper Several dashes Maggi bouillion   

Add and boil until grains nearly cooked:

 4 cups water ½ cup powdered vegetable broth  

Add:4 cups water 2-3 large potatoes, peeled and chopped 5-6 cups pureed pumpkin – fresh from the garden is best   

When potatoes are nearly cooked, add: 1 can corn, or 1 cup frozen corn   Check seasonings – may need to add more salt, powdered vegetable broth, or Mexican spice to taste.

(from  old blog, posted by Jaime)

Gimme Chimmies (serves 8)

3 Tbsp. Veg oil1 cup diced onion
4 cloves garlic, minced
1 Tbsp. chili powder
4 shakes Tabasco or 1 tsp. milder chipotle sauce
1 tsp. cumin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. salt

Heat in fry pan till onions are soft.

Add:
3 cups julienned zucchini (1 1/2 baby zukes)
1 whole tomato, diced
2 cups black beans (2 tins, rinsed)
1 block tofu, frozen, defrosted, pressed, diced

Heat until hot,

Add:

1/4 cup balsamic vinegar, toss.

Heat 1/4 cup oil in another fry pan, medium heat.

Fold one scoop of mix into a tortilla wrap, place fold side down in the hot oil, brown and flip carefully, brown other side. Add more oil as necessary. Serve hot.

Serve with side dishes like guacamole, Mexican rice, salsa.
We found this a bit hot with the Tabasco and will try chipotle sauce next time.

(Thanks to Eat, Drink and Be Vegan for the original unaltered recipe!)

(from old blog, posted by Cassandra)

Creamy Turkey Curry or Chicken-a-la-king

Leave out the curry and use chicken and you get chicken-a-la-king. Add some seasoned salt.

Turkey Curry:

White Sauce:

1/2 cup margarine

1/2 flour
3-4 cups milk

2 cups leftover turkey
1 onion, diced
1 green pepper, diced
2 cloves garlic, minced
2 stocks celery, diced
1 tsp. salt
1/4 tsp. pepper
1 tsp. curry powder

1- 500 g package noodles cooked.

Melt the margarine in a pot add the flour and whisk together. Heat for a bit then whisk in the milk slowly. Keep stirring over medium high heat until thick. Set aside.

In a large fry pan put all vegetables and heat til soft. Add turkey, white sauce, and spices. Stir well and serve over noodles or rice.

(from old blog, posted by Cassandra)

Vegan Nuggets

Also known as Felafel from scratch, made in nugget-sized bites and served to little people with plum sauce as veg chicken nuggets. Adults may prefer hummus and a pita with crisp lettuce, tomatoes, and pepper strips.

2 cups dry chickpeas, soaked and cooked. results in about 4-5 cups.
Mash well and then add:

2 Tbsp. dried parsley or 1/4 cup fresh
1 Tsp. salt
dash pepper
1 tsp. tumeric
dashes of tabasco sauce
1 tsp. cumin
5 cloves garlic minced
1 small onion diced small, about 1/2 cup
1 Tbsp. lemon juice
1/3 cup water

Mix well then add 1/2 - 3/4 cup flour, knead well. Should make little patties without feeling either too moist or too dry.

Fry in hot oil, flip and fry other side. go for a nice deep brown. Flip onto a cookie sheet covered in a tea towel to drain.

Serve warm with plum sauce. French fries would add to the illusion. ;o)

(from old blog, posted by Cassandra)

Bread (6 loaves)

In a medium bowl pour 6 cups lukewarm water and stir in 1/2 cup sugar. Sprinkle 3 Tbsp. active dry yeast and let sit 5-10 minutes.
Meanwhile into a large bowl scoop out 6 coffee mugs of whole wheat flour(or white flour for white bread) Add 2 Tbsp. table salt. Stir into flour.

Once the yeast is ready stir it with a fork and add 1 cup vegetable oil. Pour all this into the big bowl and beat the dough. Add flour as you knead it to a soft dough stage. Turn out onto a well floured counter and continue kneading and adding flour till it is done. (Feels a bit like an earlobe, no longer sticky either.) I use unbleached flour for the kneading part as the whole wheat doesn't get picked up as well.

Form dough into a ball and let rise for 45 minutes, set a timer, really. No need for that vague 'rise til double in bulk'.

Punch down and form into loaves, placing each into a well greased loaf pan. Arrange the loaves in your oven 4 vertically across the back, 2 horizontally across the front. Leave equal gaps for air circulation. TURN ON THE OVEN LIGHT. (gives enough heat for the dough to rise in a cold house) and set the timer for another 45 minutes.

When the timer goes turn the oven on to 350 degrees and set the timer for 46 minutes. No need to preheat, adjust to suit your oven. Bread needs to cool out of the pan on racks or doubled towels.
If you are going to freeze the loaves slice them first. Frozen slices can be chipped off and toasted in an emergency

***


Adjustments

For instant yeast, mix the yeast directly into the flour and let sit 30 seconds or so. The water can be a bit hotter, dissolve the sugar as above.

For freshly ground whole wheat flour, use 7 cups of water instead of the 6. Mix just enough dough to make a sponge and let it sit 15-20 minutes to give the flour time to soak up some moisture. Then continue on, I use about 3 lbs. of whole wheat and the rest unbleached. Knead more than you would for store bought flour to work up some gluten action. (One ice cream pail of wheat berries = 6 lbs. of flour = two batches of bread for the week.) Freshly ground flour bread can be dry and crumbly hence the extra liquid and the extra kneading.

Shaping: You can use this dough to make baguette, subs, rounds and 'French bread' shaped loaves. Not as fancy as the artisan recipes but it passes the lunch test around here.

(from old blog, posted by Cassandra)

Koliva

Koliva is a boiled wheat dish traditionally used for the commemoration of the departed. The wheat is symbolic of the resurrection of the dead, reminding us of the Lord's words: " Truly, truly, I say to you, unless a grain of wheat falls into the earth and dies, it remains alone; but if it dies, it bears much fruit. " (John 12:24) The koliva is brought to the memorial divine liturgy, along with a list of names of our departed loved ones. At the end of the service, it is customary for families to hold their bowl of koliva while we all sing "Memory eternal." Many recipes and variants exist. Here is a standard recipe.

Ingredients
1.5 lb. wheat berries
1/2 - 3/4 c. chopped nuts (walnuts, almonds, pistachios, etc.)
1/2 - 3/4 c. raisins, golden or regular
1/4 c. chopped fresh mint (optional)
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. sugar or honey

For the topping:
1 c. fine crumbs of graham crackers
1 c. sifted powdered sugar
1/4 - 1/2 lb. white Jordan Almonds (sugar-coated almonds) or yogurt covered almonds

The day before the Memorial Service:
Rinse and drain the wheat. Cover with water and cook 3 hours or until tender, stirring often. Add more water if necessary. Do not overcook so that the grains explode.

Drain and rinse under cold water.

Allow to drain thoroughly. To dry wheat, spread out on double thickness of cloth. Stir occasionally with a wooden spoon. Cover with another cloth and leave overnight.

The morning of the Memorial Service:
Grind nuts and 1/2 cup graham crackers. Combine with wheat, raisins, sugar and spices.
Transfer the mixture to the bowl to be taken to Church. Place a piece of waxed paper on top of the mixture and flatten the top so that it is evenly distributed.
Sprinkle the remaining graham cracker crumbs evenly over the wheat mixture. This keeps the moisture from the powdered sugar layer.
Sift the powdered sugar atop the crumb layer.
Use the Jordan almonds to form a cross atop the powdered sugar. The edge of the bowl can be lined with Jordan almonds if desired.

Plan to be at Church before Liturgy begins so that you can give the bowl and a list of names of your deceased family and friends to the priest. A candle is often placed in the bowl and lit during the memorial service.

(from old blog)

Peanut Noodles

 2 oz whole wheat spaghetti

1 carrot halved and thinly sliced

1/3 cup hoisin sauce

1/4 cup smooth peanut butter

2 tbsp cider vinegar1 clove garlic, minced

1/2 tsp hot pepper sauce

1 cup  chopped cilantro

1/4 cup chopped roasted peanuts

4 cups shredded Napa Cabbage (also known as Sui Choy & Chinese Cabbage)

1-1/2 cups bean sprouts         

In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Add carrots; cook for 30 seconds. Drain and rinse under cold water; set aside in colander.         

In large bowl, whisk together 1/2 cup water, hoisin sauce, peanut butter, vinegar, garlic and hot pepper sauce until smooth. Add pasta mixture,  3/4 cup of the coriander; toss. Sprinkle with peanuts and remaining coriander.  

Serve Napa Cabbage and bean sprouts in a separate bowl to be mixed in individually.

This meal met with approval by all family members - no mean feat!!

(from old blog, posted by Jaime)

Teriyaki Pepper Stir-fry

1 kg hashbrowns in a pan sprinkle with seasoned salt, pepper, and garlic powder bake at 400 degrees while you make the stir-fry. Stir a couple times, cook til a little crispy.

Slice:
2 green peppers cut into short strips
1 yellow pepper cut into short strips
5 mushrooms sliced thinly
1 little zucchini cut in half lengthwise then sliced thinly
1/2 onion sliced thinly

Stir fry lightly then add:
1 jar Teriyaki sauce
2- Tbsp. Honey

Serve the stir-fry over the hashbrowns.(or rice)

(from old blog, posted by Cassandra)

Hot and Sour Salad

Dressing:

1/4 c. lime juice
2T. rice vinegar
2 tsp. fish sauce
2 tsp. fresh, grated ginger
1 tsp. sugar
1 clove garlic, minced
salt
dash of Tabasco

Salad:

1 small Napa cabbage (also known as Sui Choy)
1/2 red pepper, thinly sliced
1 grapefruit, peeled and segmented
fresh cilantro, to taste

Whisk together the dressing. Toss with salad ingredients.

We had this with Jasmine Tea Rice and Spicy Shrimp. Yum!!

(from old blog, posted by Jaime)

Jasmine Tea Rice

Bring 2 1/4 cups water to boil.  Remove from heat and add 2 jasmine tea bags.

Add 1/2 tsp. salt and 1 1/2 cups basmati (or jasmine) rice; cover and cook until tea has been absorbed and rice is tender, about 15 minutes. Just a note: because your tea water is already hot you don't need to start the rice on a high heat.  It'll cook too fast if you do.

Serve with Spice Shrimp and Hot and Sour Salad.

(from old blog, posted by Jaime)

Spicy Shrimp

2 T. vegetable oil
5 garlic cloves, minced
1 pound large shrimp, peeled and deveined
1 tsp. freshly ground pepper
3/4 tsp. course salt
1 tsp. sugar

Heat oil in skillet (we've discovered that cast iron is the best!!) over medium-high until hot. Add garlic; cook, stirring constantly about 2 minutes.
Add shrimp; cook until pink, about 5 minutes. Add pepper, salt and sugar.

Can be garnished with lime wedges.

Served with Hot and Sour Salad and Jasmine Tea Rice.

(from old blog, posted by Jaime)

Pickled Mushrooms

A couple of notes:

If you are using the 6x version add 3 cups of water to the brine, it got missed in the figuring.

If you are canning these, leave out the oil, and process for 20 minutes.

Mushrooms reduce in size by half, I did 3 produce bags of mushrooms and got 5 quarts canned.

(from old blog, posted by Cassandra)

Grandma's Rhubarb Cake

Cream together 1/2 c. butter and 1 1/2 c. brown sugar. Add 2 eggs. Blend well.

Combine 1 t. baking soda and 1 c. sour cream (or yogurt); add to creamed mixtures alternately with 2 c. flour.  Stir in 2 c. chopped rhubarb, 1 t. vanilla and 1/2 c. chopped walnuts.

Pour in 9 by 13 baking pan.

In small bowl combine:3/4c. sugar1/4 c. brown sugar1/2 t. cinnamon2 T. flourCut in 1/4 c. butter with pastry blender till crumbly.  Sprinkle over cake batter.

Bake at 350 for 40 minutes. Enjoy!!  

This is the cake that I've been bringing to church so regularly lately.

(from old blog, posted by Jaime)

Vanilla Cake

Makes 2 round cake layers.

Dry Ingredients:

1 Cup Sugar
1/2 Tsp Salt
2 Cups Flour
2 1/2 Tsp Baking Powder
1/2 Tsp Baking Soda

Wet Ingredients:

1 1/2 Plain Rice or Soy Milk
2 Tbsp Unsweetened Applesauce
1 Tsp Lemon Juice
2 1/2 Tsp Vanilla
1/4 Cup Canola Oil

In a large bowl mix the dry ingredients. In another bowl mix the wet then add to dry. Lightly mix so there are no lumps. Pour into lightly oiled pans and bake at 350 F (180 C) for 23-25 min.
When cooled dust with icing sugar and enjoy!

(from old blog, posted by Ktbean)

Mummy's Yummy Zucchini Crepes

4 Cups Finely Shredded Zucchini
1 Cup White Flour
1 Tbs Baking Powder
1/4 Tsp Salt
Dash of Pepper

Stir well and add 1 cup of water. Scoop large spoonfuls into frying pan and flatten into pancake shape. Fry and enjoy.

(from old blog, posted by Ktbean)

Winter Veggie and Grain Bake

1st layer:

1 cup wild rice
1 cup barley
1 medium onion - chopped

Rinse the rice and boil it for 10 minutes then drain, in another pan saute the onion. Then mix the barley, rice and onion and spread in the bottom of a pan, I used the turkey roaster as it has a lid.

2nd layer:

Various winter veg chopped about 4-8 cups total. We used 1 parsnip, 1 turnip, 1 sweet potato, 1/2 large yam, and about 10 mushrooms sliced. [We don't like winter squash that the original recipe calls for] Mix together and spread over the grains. Sprinkle with salt and pepper.

Pour over all this 1 cup apple juice and 3 cups water, lid on and bake 1 hour at 375 degrees.

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

My newest cookbook is "Simply in Season" a Mennonite cookbook that focuses on cooking with what is available in each season. This is an adaptation of their winter recipe 'Wild Rice Vegetable Bake'. YUM YUM YUM

(from old blog, posted by Cassandra)

Egg Rolls

2 T. oil

2 T. fresh grated ginger
3 cloves garlic, minced
10 c. cabbage, shredded
spring roll wrappers

Warm oil and gently heat ginger and garlic. Add cabbage and saute for 3-4 minutes, no longer.
Wrap a couple tablespoons of cabbage mixture in each wrap. Follow the directions on the package for wrapping the egg rolls.

Bake at 375 for 20 minutes. These can also be frozen and baked (or deep fried) from frozen.

Makes about 30 egg rolls.

(from old blog, posted by Jaime)

Vegan Tacos/Taco Salad

2 cups TVP (textured vegetable protein)

2 tbsp. soy sauce
1 envelope taco seasoning
2 cups boiling water

1 large head romaine lettuce - shredded
2 tomatoes - diced
1 tin black beans, drained and rinsed
1 pkg. corn chips or 12 taco shells
1 bottle Catalina salad dressing

Vegan cheese or Kt's Cheesy Sauce

Mix TVP, soy sauce, and taco seasoning in a medium bowl. Add boiling water and stir, let sit till water is absorbed. [Chill TVP before adding to salad if you are making ahead, can be added warm if you are eating immediately.]

Taco Salad - Put lettuce, tomatoes, and black beans in a large bowl. Just before serving add the TVP mixture and the salad dressing, toss. Add the corn chips last of all to keep them crunchy.

Tacos - Layer lettuce, tomatoes, and black beans and TVP mixture in taco shells.

(from old blog, posted by Cassandra)

Mushroom Stew - serves 8

1/2 c. margarine

1 medium onion diced

3 stalks celery diced
4+ cups coarsely diced potatoes
2+ cups coarsely sliced carrots
4+ cups water
2 tsp. seasoning salt
1/4 tsp. black pepper
1-3 tsp. Worcestershire sauce

2 cups fresh mushrooms quartered
any other veg. wanted - green beans, kernel corn...

1 cup water
1/2 cup white flour

Melt margarine in large pot, stir in onion and celery, saute. Add potatoes and carrots, add water to just cover. Add spices. Bring to a boil then reduce heat and simmer till potatoes are cooked through. Then add mushrooms (and any other veg.) cook till done.

In a mixing cup whisk together the water and flour to make a thick paste. Add to stew, stir thoroughly, simmer till thickened, then serve.

(from old blog, posted by Cassandra)

Pork and Green Bean Stir-Fry (serves 8)

2 kg pork, cut into bite sized pieces

4 cups fresh green beans
1 envelope oriental stir-fry spice

In a large fry pan cook the pork in water, simmer 10-15 minutes till cooked through. Add the green beans and 1/2 cup more water. Simmer and steam til beans are cooked yet still a bit crispy. Add another 1/2 cup water if needed, and the spice packet. Stir well till coated.

Serve over rice.

(from old blog, posted by Cassandra)

Naan Melts

2 Tbsp. butter

2 cloves garlic, minced
2 Tbsp. minced onion
1 cup diced zucchini, mushrooms, any veg in season
slices of garden fresh tomatoes optional
could use some diced pepperoni etc. too

mozzarella cheese, grated or Vegan cheese

sausage (optional)

4 Naans

Melt butter in frying pan, add garlic, and onion. Saute. Add veggies (not tomatoes). Saute more til done. Set veggies aside in a bowl.

On a naan spread 1/4 of the veggie mix, cover with optional tomato slices, sprinkle with grated cheese and put back into the fry pan. Cover and cook on medium low for about 2 minutes until cheese is melted. Repeat for all naans.

(from old blog, posted by Cassandra)

Kt's Vegan Cheesy Sauce

1/2 C Nutritional Yeast Flake

1/2 C Flour

2 Tsp Salt

2 C Water

1/4 C Melted Margarine

1/2 Tsp Garlic Powder

Mix ingredients in a pot over medium heat. Stir until thick.

This Cheesy Sauce tastes good over steamed vegetables or noodles.

(from old blog, posted by Ktbean)

Hearty Polish Soup

2 Bavarian smokies sliced and 1/4'ed

3/4 cup diced celery
1 large onion diced

Fry up the above ingredients until tender in a large soup pot, then add:
2 1/2 cups water
3 medium potatoes diced
2 carrots diced
1/2 cup barley

Bring to a boil reduce heat and add:

1 quart tomatoes diced (with juice)
1 tsp. caraway seed
1 tsp. paprika
1 tsp. garlic powder
2 tsp. seasoning salt
1/4 tsp. black pepper

Simmer till carrots and potatoes are tender.

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

Vegan version only needs to have the Bavarian sausages replaced by Yves Bavarian Veggie sausages or leave them out completely, though that would make the soup less spicy-good.

(from old blog, posted by CM)

Honey Garlic Udon Soup with Tofu

4 packages udon noodles

1 jar honey garlic sauce
1 can mini corn, sliced into rounds
1 package extra firm tofu pressed and diced
1 Tbsp candied ginger diced very fine

Fry up the diced tofu in oil then add the udon noodles, mini corn, honey garlic sauce and ginger. Keep stirring til heated through.

(from old blog, posted by CM)

Aioli Sauce and Fish

Cheater recipe :o)

1 cup Mayo (or Veganaise if Fasting)
2 cloves garlic minced fine
zest of 1 lemon
juice of same lemon
(salt and pepper if desired I didn't)

stir together and serve with fish or fries or....

Coat salmon fillets with it, wrap them in puff pastry and bake til done.

(from old blog, posted by CM)

Marinated Tofu with Balsamic-glazed Mushrooms - Serves 4

 1 block of frozen extra firm organic tofu  

marinade: 

1 Tablespoon olive oil 1 clove garlic, minced fine 1 Tablespoon Worcestershire sauce 1 Tablespoon Balsamic vinegar 1 Tablespoon soy sauce 1 teaspoon yellow mustard, dash of pepper  

topping: 

6 mushrooms sliced fine ¼ onion sliced in strips 1 clove garlic, minced fine, optional 1-2 Tablespoons Balsamic vinegar  olive oil  

Put block of tofu in hot water to defrost. Whisk the marinade ingredients together and allow to sit.

Once the tofu is defrosted, press out as much of the liquid as possible. Cut the block into 4 parts, then each of these parts into 3 slices. Total of 12 slices. Place these into a ziploc bag and pour the marinade over. Seal the bag and toss about carefully to coat well. Let sit and flip over every once in a while.

In a heavy skillet heat olive oil and fry the tofu until very well browned, flip and do the other side too. (Over done is tasty.) Set aside the tofu in a single layer in a baking tray. Keep hot.

Turn the heat down under the skillet and heat another dash of olive oil, toss in the toppings and saute,  add the Balsamic vinegar. Stir well until reduced. Spoon over the tofu slices.

(from old blog, posted by CM)

Shrimp and Asparagus with Yellow Rice - serves 8

454 gram package frozen shrimp (large)3 cloves garlic- diced small
1/2 small onion - diced small
thumb sized piece of ginger - peeled, sliced and diced small
vegetable oil

1 package snow peas (2c?)- cut in half
1 cup mushrooms (10) - cut in quarters
2 bunches asparagus - cut into 2 inch lengths

salt and pepper
1 Tbsp. soy sauce
1/2 tsp curry powder

2 cups raw parboiled white rice
1/4 tsp. turmeric

In a large saucepan heat water till boiling, add rice and turmeric, reduce heat and simmer til done. While this cooks prepare the veggies and shrimps. Drain the rice before adding it to the completed veggie mix.

Heat vegetable oil in a very large fry pan, stir in garlic, ginger, and onion. Stir for a little bit then add the frozen shrimp. Cover and let cook, stirring occasionally till shrimp are cooked. Add the asparagus and stir fry 4 minutes, add the mushrooms and snow peas, stir. Cover till cooked (2 minutes). Add salt, pepper, soy sauce, and curry powder. Stir well. Add rice. Serve.

(from old blog, posted by CM)

Cream of Asparagus Soup

1 onion - minced3-4 cloves garlic - minced
olive or vegetable oil

Heat in soup pot till the onions are transparent. add:

2 bunches asparagus - sliced about 4 cups or more
1-2 cups water

Bring to a boil, reduce heat and simmer till the veggies are mushy, really.

Meanwhile make the cream sauce:

Melt 1/2 cup vegan margarine
Add 1/2 cup flour
Whisk and simmer for a bit
Whisk in 4 cups rice milk, slowly
Keep heating and whisking while it thickens, then add:

3 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. thyme
1/8-1/4 tsp. black pepper

Add the cream sauce to the well cooked veggies. Take an immersion blender and cream the soup. Add as much water as needed to get the consistency you want.

(from old blog, posted by CM)

5 Spice Cookies - makes 40-45

A really nice tea break cookie with a hint of anise flavouring, yum.

4 1/2 cups flour4 tsp. baking powder
1 tsp. baking soda
1 cup sugar
2 Tbsp. 5 spice powder
1 1/3 c. honey
1 cup vegetable oil

extra sugar for rolling the cookies in

Sift the dry ingredients together. In another bowl mix the wet ingredients together. Gently mix the two together, do not overmix. Roll the dough into 1 inch balls, roll them in sugar, place on greased cookie sheets. Bake at 350 degrees for 10-13 minutes. Cool on a towel before serving.

(from old blog, posted by CM)

Pasta Sauce

This has been a standby for us this Lent. It is a hearty and filling sauce and is especially nice with linguine.

2 T. olive oil
2 cloves garlic, minced
1/8 t. red pepper flakes
1 large onion, chopped
2 portobello mushrooms, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 T. dried basil
salt
2 T. balsamic vinegar
2 large cans crushed tomatoes

Heat oil, saute garlic and red pepper flakes until fragrant. Add the onion and saute until begins to soften. Ad the remaining vegetables, spices, 2 teaspoons of salt and saute until the vegetables give off some liquid, about 5 minutes.

Using a slotted spoon, transfer the vegetables to the insert of a slow cooker. Stir in vinegar and tomatoes. Cover and cover on high for 4 hours or low for 8 hours. Season with salt and pepper.
(I puree the sauce at this point and then there are no complaints about the mushrooms or cooked peppers! And it's been a hit with everyone.)

Makes 8 cups.

(from old blog, posted by Jaime)

Stir-Fried Grated Zucchini - serves 4-6

1 little green zucchini1 little yellow zucchini
1 large cloves garlic, minced
1 Tbsp. olive oil
1 tsp. fresh dill, minced
sprinkle of salt and pepper

Grate the zucchini with your largest holed grater. Heat the oil and garlic, add zucchini and toss till tender done. Add dill, salt, and pepper.

(from old blog, posted by CM)

Pineapple Shrimp Curry - serves 8

1 small fresh pineapple1 lb. (454g) precooked frozen shrimp
1 clove garlic - minced
1/2 cup minced onion
1 carrot shredded
sunflower oil

2 cups dry rice - cooked

2+ Tbsp. curry powder
1/2 tsp. cumin
1/2 tsp. coriander
salt and pepper

Start the rice first.

Heat the oil, sauté the onion and garlic. Add the shrimp, cover, cook till well heated, stirring often. Add the carrots, stir and heat. Add the pineapple that you have peeled, cored, and cut into tidbits; heat. Add the spices, stir well. Add the cooked rice then serve.

(from old blog, posted by CM)

Fasting Suppers for Advent/ Nativity Fast

My repeating menu plan, seven weeks in all.

1) BBQ tofu on buns with tomatoes, lettuce, pickles, onions. chips or pretzels.
2) Mexican rice, tortilla chips, carrot sticks
3) Roasted winter vegetables, biscuits, coleslaw
4) Felafel in pitas with lettuce, tomatoes, shredded carrot...
5) Meatless chicken nuggets, plum sauce, broasted potatoes with carrots, and corn
6) Zuchini pancakes, noodles with KT's cheezy sauce, green beans
7) Fish sticks, french fries, jello salad

8) Veggie burgers, raw veggie platter with dips
9) Sweet and sour TVP, on rice, corn, green salad
10)Baked Potatoes, 'bacon' bits, green onions, (baked yam) broccoli salad
11)Hardy Polish soup, NY Times no-knead bread
12)Fried bean burritos, carrot salad
13)Spring rolls, veggie fried rice, mushroom chow-mien, deep fried prawns
14)Honey garlic salmon, fancy rice, non-mayo coleslaw

15)Burrito casserole, green salad
16)Honey garlic stir-fry, rice
17)Tofu and green beans with mushrooms on noodles
18)Winter Veggie and grain bake, buns, carrot sticks
19)Mushroom stew; bread, biscuits or dumplings
20)Pyrogies ('bacon' bits, green onions), cabbage salad
21)Pineapple shrimp curry on rice with bread

22)Tacos (lettuce, tomato, refried beans, 'cheese' tortilla chips, TVP)
23)Fried rice, green beans, carrot/apple salad
24)Spaghetti and sauce, garlic bread, green salad
25)Pizza (sauce, veggies, 'cheese', hummus, olives)
26)Veggie pot pie with pie crust, bean salad
27)Rice casserole, bread, broccoli
28)Popcorn shrimp, french fries, pasta salad

29)Western 'beef' and corn bake, green beans
30)Baked lentil casserole, tortilla chips
31)Naan Melts, (veggies, 'cheese', olives) apple slices
32)Honey garlic Udon noodles with tofu and mini corn
33)Veggie pot pie with biscuit topping, raw carrots
34)Waffles, huckleberry sauce
35)Tuna casserole, and grapes

36)Rice-a-roni with veggie smokies, corn
37)Taco salad (TVP, refried beans, tomatoes, lettuce, 'cheese', black beans, corn, chips
38)Marinated tofu, sauteed mushrooms, biscuits
39)Rigatoni broccoli bake with KT's cheezy sauce
40)Pancakes, blueberry or apple topping
41)Chili and cornbread
42)Salmon with cheater aoli sauce, in pastry, with rice mix and green beans

43)Potato salad, corn chips, cucumber slices, buns
44)Mashed potatoes, 'gravy', roasted carrots, broccoli salad
45)Borscht and bread
46)Grilled 'cheese' sandwiches and tomato soup
47)'chicken' strips, plum sauce, corn, rice mix
48)Asian tofu salad with peanuts and no knead bread
49)Shrimp and asparagus with yellow rice

(from old blog, posted by CM)

Thai Red Curry

 This has been a new favorite for us this Lent. Very easy, very adaptable and everyone likes it.

1/2 brick extra firm tofu
1/2 cup soy sauce
2 tsp. red curry paste
2 T. vegetable oil
1 can coconut milk
1 T. fish sauce
1 T. lime juice
3-4 cups assorted julienned or chopped vegetables: red pepper, carrots, Indian eggplant, water chestnuts, steamed potatoes, ect.

Cut tofu into cubes and marinate in soy sauce for 15 minutes. (Often chopping the vegetables takes me about the right amount of marinating time)

Heat wok. Add oil and fry tofu over very high heat about 2 minutes. Remove tofu to a plate. Add curry paste, fish sauce and lime juice to the wok and soften. Add vegetables (harder vegetables first) and stir fry till soft. Add coconut milk and cook till heated through. Add tofu. Remove from heat and serve over rice or wide rice noodles.

(from old blog, posted by Jaime)