Recipes Included On This Page Vegan Greek Easter Bread - Tsoureki or Lambropsomo Vegetable Couscous Salad - veggie (AICR) Venison Stew in Apple Juice Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vegan Greek Easter Bread - Tsoureki or Lambropsomo (Bryanna's) Recipe By : Cooking and Baking the Greek Way by Anne Theoharous Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 1 package dry active baking yeast [or 2 1/2 teaspoons] 2/3 cup leftover mashed potatoes [1/2 pound russet potatoes, cooked and mashed] OR 2/3 cup instant organic mashed potato flakes mixed with 1/2 cup boiling water 1/3 cup Earth Balance 1/2 cup wheat germ 1/4 cup soymilk powder 1/2 cup light unbleached sugar or white beet sugar 1 medium organic orange -- juice and grated zest 1 tablespoon mahlepi OR 2 tablespoons Mahlepi Substitute -- (see * Note) 2 teaspoons salt 2 teaspoons pure almond extract 1/8 teaspoon turmeric 4 1/2 cups unbleached white flour 2 cups whole wheat flour 1/2 cup lightly-toasted slivered almonds Glaze: 2 tablespoons orange juice 2 tablespoons vegan sugar Garnish: Sesame seeds or slivered almonds The night before baking or in the morning when planning to bake late in the afternoon: in a large mixing bowl or the bowl of a heavy-duty mixer, combine the water and yeast. When the yeast has dissolved, add the mashed potatoes, Earth Balance, wheat germ, soymilk powder, sugar, orange juice and zest, mahlepi or substitute, salt, almond extract and turmeric. Mix in the unbleached flour. Knead well for 5 to 10 minutes (using as little flour as possible if kneading by hand -- the dough should be soft and velvety). Place the dough in a greased bowl which will allow for doubling of the dough, turn it over to grease the top, and cover with plastic wrap, or place inside of a large plastic bag (to prevent the dough from drying out). Rise overnight or for 8-12 hours in the refrigerator (this dough handles best when cold). Divide the risen dough into 2 equal parts. I have a quick and easy way of braiding bread dough. Roll each part into an 18-inch-long "rope". Now, with a sharp knife, make to long cuts, leaving the dough attached at the top, with 3 strips of dough. Now, starting at the top, braid the three sections together. Now, starting at the top, braid the three sections together. Tuck the ends under and fold the top part under and then poke it through the top of the braid. Repeat with the second piece of dough. Now, on nonstick or lightly-oiled baking sheets, form each braid into a ring and tuck the ends together so that they look neat. Cover and let rise in a warm place until doubled. In the meantime, make the Glaze by stirring together the orange juice and sugar until the sugar dissolves. Set aside. Preheat the oven to 350 degrees F. Bake the unglazed loaves for 20 minutes, then brush them with the Glaze and sprinkle the loaves with sesame seeds or slivered almonds (I did one of each). Bake for about 15 minutes more, or until a rich and shiny chestnut color. Cool on racks before serving. Makes 2 round braided loaves. Source : Bryanna's Vegan Feast. Formatted by Chupa Babi in MC: 03.29.07 This lovely braided Easter bread is usually made with dyed red eggs baked into the indentations in the braid, but, for a vegan bread, you can surround the bread (after baking and cooling) with red egg-shaped candles or candies (the eggs are an ancient religious symbol of fertility and rebirth and red symbolizes Christ's blood). Unfortunately, I didn't have either at my disposal when I made my breads and took photos of them. Since this dough rises in the refrigerator slowly, make this dough the night before baking, or make in the morning and bake the bread late in the afternoon. The finished breads can be made ahead and frozen. * NOTE: The Greek spice mahlepi is originally from Persia --the hard small seed of a flowering tree like a cherry. It has a lovely spicy smell. You can find it in Greek and Middle Eastern grocery stores, but if you are unable to locate it, you can make a liquid substitute by simmering together over low heat for 20 minutes: 3 whole cloves, 1/2 a stick of cinnamon, 1 bay leaf and 3/4 cup water. Strain and use 2 tablespoons for every 1 tablespoon of mahlepi called for. From Cooking and Baking the Greek Way by Anne Theoharous; Holt, Rinehart and Winston, New York, 1977. Contributed to the FareShare Gazette by Chupa in response to a request; 31 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Couscous Salad - veggie (AICR) Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package couscous -- (10-12 ounces) 2 cups fat-free reduced-sodium broth -- (2-3 cups) depending on amount of couscous 1 medium zucchini -- diced 1/2 red bell pepper -- seeded and diced 1/2 yellow bell pepper -- seeded and diced 1 cup chopped sun-dried tomatoes 1 tablespoon canola oil 3 tablespoons basil-flavored olive oil Salt and freshly ground black pepper -- to taste 8 fresh asparagus spears -- peeled and blanched, for garnish 2 ripe tomatoes -- sliced, for garnish Prepare couscous according to package instructions, using broth in place of water. Let cool. Meanwhile, heat oil in a pan or skillet over medium heat until hot. Add zucchini, peppers and dried tomatoes and sauté until lightly browned, about 4 minutes. Turn cooled couscous into large bowl. Mix in sautéed vegetables. Toss with herbed olive oil and salt and pepper to taste. Place mixed salad on a serving plate. Garnish with sliced tomatoes and asparagus spears. Makes 7 cups (without garnish) Source : American Institute for Cancer Research, Online Newsletter, 2005 Formatted by Chupa Babi in MC: 10.17.06 Contributed to the FareShare Gazette by Chupa; 4 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Venison Stew in Apple Juice Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 10-03 Mar 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds venison 3/4 cup apple juice 3 bay leaves 1/2 teaspoon thyme 1/4 teaspoon sage 1/8 teaspoon savory 1/8 teaspoon cumin 1 cup onions -- chopped 4 ounces mushroom pieces 1 can mixed vegetables 1 cup garbanzo beans 1 cup baby lima beans 1 cup brown and wild rice, cooked 1/2 cup gravy, dry mix, brown Slice venison in 1/8-inch strips across the grain. Cover with apple juice and allow to marinate. Drain, cover with water and add spices, onion and mushrooms and any raw vegetables. Simmer till tender. Add cooked vegetables and gravy mix, bring to boil and simmer till hot and thickened. Contributed to the FareShare Gazette by Don; 12 March 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 222 Calories; 3g Fat (12.3% calories from fat); 21g Protein; 28g Carbohydrate; 8g Dietary Fiber; 48mg Cholesterol; 276mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

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