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FareShare Gazette Recipes -- March 2007 - V's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

Recipes Included On This Page

Vegan Greek Easter Bread - Tsoureki or Lambropsomo

Vegetable Couscous Salad - veggie (AICR)

Venison Stew in Apple Juice

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* 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



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* 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



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* 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



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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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