Recipes Included On This Page African Bean Soup - Vegan Ali's Pakistani Vegetable Curry - Vegan Alsatian Onion Pie (French)- Vegan Asian Broccoli Noodles - Vegan Aussie Rice Salad - Vegan Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * African Bean Soup - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium onions -- (2 to 3) 2 red bell peppers 200 grams mushrooms 2 cups kidney beans [soak in water overnight - cooked in water - the water is used later] 1 package cream of coconut -- (1 to 1 1/2) 2 cups hot water 2 cans tomatoes 4 tablespoons tomato puree 2 large broccoli heads Curry Pepper and vegetable salt Grated coconut Onions, bell peppers and mushrooms are sautéed in large frying pan. Set aside. Put next 6 ingredients in a pan and simmer for about 20 minutes. Add the Curry, salt and pepper. Then add onion, bell pepper and mushroom mixture. Put grated coconut over and serve with bread. Source : "VegWeb RecipesVegWeb.com From Edda Borg" Contributed to the FareShare Gazette by Fatima; 17 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 3g Fat (5.6% calories from fat); 25g Protein; 75g Carbohydrate; 27g Dietary Fiber; 0mg Cholesterol; 102mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Ali's Pakistani Vegetable Curry - Vegan Recipe By :Ali Dianne van Dulken Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dollop of oil 2 cloves garlic 1 large onion or 2 smaller ones 3 large tomatoes 1 cup precooked chickpeas/lentils 1 large carrot 1 medium potato any other vegetables you might feel like 1/4 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground turmeric 1/2 teaspoon cinnamon 1/2 teaspoon ground chile 1/2 teaspoon red pepper flakes 2 teaspoons cumin Chop up your vegetables into bite sized pieces and crush your garlic or chop finely. Heat oil in heavy based pan (with fitting lid!) and cook onions and garlic until onion is clear. Add all the spices, stir, gasp, choke, put exhaust fan on. Add tomatoes and stir. They should liquefy and stop you gasping. Add other vegetables and chick peas and stir. Cover with a tight lid and leave to cook for 15 minutes or until vegetables are cooked. Stir occasionally; you may need to add a little water, depending on how juicy your tomatoes are. A little soy yoghurt is a nice addition to this too, makes it nice and smooth but still with a bite. This is a recipe I got from my good friend Ali. It is (apparently) a traditional Pakistani curry. You can substitute any vegetables above, except the tomatoes and the onions, as long as you keep to about the same amount. Source : "VegWeb RecipesVegWeb.com" Contributed to the FareShare Gazette by Fatima; 17 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 69 Calories; 1g Fat (8.1% calories from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fat. * Exported from MasterCook * Alsatian Onion Pie (French)- Vegan Recipe By :Friendly Foods by Ron Picarski Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil 3 large onions -- finely diced 1 cup soy milk 1/3 cup firm/extra firm tofu -- crumbled 1 1/2 teaspoons salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg 2 tablespoons unbleached flour 1 tablespoon couscous 1 unbaked pie shell Sauté onions in oil until soft. Blend the tofu, soy milk, salt, pepper, nutmeg and flour in a food processor until smooth. Combine with onions and add couscous. Pour into pie shell. Bake in a 350 degree F. pre-heated oven for about 30 minutes. Yield : "one 9-inch pie" NOTES : If you like onions half as much as I do, you will fall in love with this recipe. It is totally delectable and quite delicate in flavor. It makes a fantastic brunch dish, or something to take to a shared dinner. Not only is it delicious, but it's simple to make, outside of the buckets of tears you will cry while cutting the onions. This recipe is partly why Friendly Foods is among my most treasured cookbooks. Contributed to the FareShare Gazette by Fatima; 15 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 68 Calories; 4g Fat (52.6% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 405mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Asian Broccoli Noodles - Vegan Recipe By :Renee'Marie Kestell Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium broccoli head 2 bunches green onions 1 large garlic cloves -- minced (1 to 2) 2 tablespoons peeled minced fresh ginger 2 tablespoons peanut butter 1/4 cup soy sauce 1 tablespoon sugar 3 tablespoons water or vegetable broth 2 tablespoons fresh lemon juice 1/2 teaspoon salt 8 ounces spaghetti or vermicelli -- (1-2 tablespoons) Vegetable oil OPTIONAL: 1/2 pound tofu -- cut into 1/2-inch cubes Trim and discard tough bottoms from broccoli. Cut florets into 1-inch pieces; peel stems if using, and cut then into 1-inch squares. Trim and discard roots and any wilted green tops from green onions. Mince green onions and combine in a small bowl with garlic, ginger, peanut butter, soy sauce, and sugar. Stir to blend peanut butter, then add water or broth, lemon juice and salt. Bring a large pot of water to a boil and cook noodles according to package instructions, about 8 minutes for spaghetti, a little less for vermicelli or until barely tender. Drain and rinse with cold water; drain again and set aside. Heat wok or other wide, deep cast-iron skillet over high heat for 3 or 4 minutes (if using an enameled or nonstick pan, don't heat without food in it). Add oil and broccoli. Stir-fry for 3 minutes. Add drained noodles, stirring constantly to heat them evenly. Stir peanut butter mixture to distribute garlic and ginger, then add to the pan, stirring to distribute sauce evenly throughout. Serve hot.* Serve with Roasted Carrots and sliced tomatoes. *P.S. If you like tofu, you can add 1/2 pound cut into 1/2-inch cubes. In that case increase the amount of noodles to 12 ounces to serve 6. Source : "VegWeb RecipesVegWeb.com" Contributed to the FareShare Gazette by Fatima; 17 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 328 Calories; 8g Fat (20.9% calories from fat); 15g Protein; 51g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1343mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Aussie Rice Salad - Vegan Recipe By :From Sandi Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup jasmine rice Frozen peas Frozen onions Tinned corn Red capsicum -- diced very finely Bacon-flavoured soy bits -- bacon substitute 1 dash soy sauce and/or non dairy mayonnaise 1 tablespoon Chinese 5 spice powder 1. Cook the jasmine rice in the microwave or on stove top, having added a dash of salt and 5 spice to the water. 2. While the rice is still hot, add the frozen peas and onions (as much as looks right) Stir through. 3. Stir in the tinned corn, red capsicum and bacon bits (again, put in how much you think is right). 4. Taste and add a dash of soy or mayonnaise if desired (it is nice either way). Source : "VegWeb RecipesVegWeb.com" This can be served warm or cold and keeps well in the fridge. Contributed to the FareShare Gazette by Fatima; 20 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): trace Calories; trace Fat (1.3% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Vegetable.

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