Vegetarian Greats: The Top 395 Best Light, Fresh and Easy Recipes - Delicious Great Food for Good...

Copyright(c)2010

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Table of Contents Table of Contents...........................................................................ii

Chapter1

A-M.....................................................................................................14

AHoneyOfAChili.......................................................14Adai.............................................................................15AdriaticRavioli............................................................16Aladdin'sPizza............................................................18AlmondJadeStir-Fry...................................................18Almond-CitrusSalad...................................................19AlmostNonfatPesto....................................................20AlooAchaar(NepalPotatoSalad).................................21AlooGobhiMethiKaTuk.............................................22AlooGobiMattar.........................................................24AlooMattarKeChop(PotatoPattiesWithGreenPeaFilling).........................................................................25AlooSamosa................................................................26AmazingImpromptuSweet-N-SourStir-Fry................28AnginaresMeAnitho-ArtichokesWithDill.................30AppleCake..................................................................32Apple-CelerySalad......................................................33AppleswithApricotJam...............................................34ArmenianEggplantDip................................................35AsparagusAndMushroomsInTarragonCream...........36AsparagusPuree..........................................................37B-FlatFlatbread...........................................................38BabaGanoush..............................................................41BagelSandwich............................................................41BakedBananaBreadFrenchToast................................42iiTableofContentsBakedCheeseOmelet..................................................43BakedSpaghettiCasserole...........................................44BakedZitiSiciliano.......................................................45BasilCheeseTortaWithRedBellPepperStripsandPineNut..............................................................................46

BeanPastaPrimavera...................................................47BeanVegetableMedley................................................49Beans'nRiceSkillet.....................................................50BengaliEggplantWithMustardSeeds...........................51BharreyBaghareTamate..............................................52BigBatchLemonMuffins..............................................55BlackBeanandRiceSalad............................................56BlackBeanandRootVegetableStew............................57BlackBeanDip.............................................................58BlackBeanFiesta.........................................................59BlackBeanLasagna......................................................60BlackBeanSaladWithOranges....................................61BlackBeanSausageWithTofuAndFreshCorn.............62BlackBeanWithPeppersandCuminVinaigrette...........64BlackBeansAndPasta.................................................65BlackEyedBeansWithBasilSambucaDressing............66BlackOliveandAvocadoQuesadilla.............................67BoiledPot-Stickers(ShweiJow)....................................68Boolawnee(FriedLeekPastries).................................70BouraneeBaunjaun(EggplantWithYoghurtSauce).......72BowTiePastaPiquant..................................................73BreadedTofuCutlets...................................................74Briami-GreekVegetableCasserole.............................76BroccoliLasagna..........................................................77BroiledTomatoes.........................................................78BrusselsSproutsAndCarrotSalad...............................79Cabbage-PineappleSalad............................................80CaribbeanSalsa...........................................................81CarrotPate..................................................................81CarrotRaisinSalad......................................................83Cauliflower..................................................................83CauliflowerandPeaShaak...........................................84CauliflowerPuree.........................................................85ChatniGashneez(CorianderChutney)..........................86iiiCheeseAppetizer........................................................87CheeseBiscuits............................................................87ChickpeaCurry............................................................88

ChickpeaSalad............................................................89ChickpeaVindaloo.......................................................90ChiliRellenoPie...........................................................92ChineseLentil&NoodleSalad......................................93ChineseNewYearNoodles..........................................94Chou-ChouKoot/Curry/Pooduthual............................95CinnamonRaisinAppleMuffinMix..............................96ClassicMac'nCheesewithaTwist...............................97ClassicMediterraneanSalad.........................................98CoconutRice-Pandya.................................................99ColdPeanutNoodles.................................................100Coleslaw....................................................................101CookedBananas........................................................102CornCrisps...............................................................102CornPancakes...........................................................103CornWithBarbecueSauce.........................................104Corn,BlackBean,AndRoastedRedPepperSalsa.......106CouscousPilaf...........................................................107CreamofMushroomSoup.........................................108CrispandCoolMiddleEasternSalad..........................109CritterlessChili..........................................................110CucumberFilledWithAvocadoPesto.........................111CucumberLogsFilledWithBlackAndGold................112CucumberSalad.........................................................113CucumbersAndOnionsInDillDressing.....................114CurriedBeanSandwichSpread...................................115CurriedCarrots..........................................................116CurriedRiceWithPineapple.......................................116CurriedSpinachAndChickPeaSoup..........................117CurriedSpinach,WalnutAndOrangeSalad................118CurryAlmonds..........................................................120DahlPalak(SpinachAndSplitPeas)............................120DandelionSaladWithMustardGreensVinaigret.........121DitaliniwithNo-CookBeanSauce..............................122DomatosoupaMeSpaghetti.......................................123Dorothy'sMostaccioliVegetarianPastaWithWalnuts.124ivTableofContents

DrySautedGreenBeans.............................................126EasyAppleBurritos....................................................127EasyEggplantParmesan............................................128EasySpinachStuffedMushrooms...............................128EggSaladSandwich...................................................129EggTacos..................................................................130EggplantAndPepperCasseroleWithRice..................131ExtraCheeseLasagne................................................133Falafel.......................................................................134FastPilaf....................................................................135FettuccinePrimavera..................................................136FettucineAlfredo.......................................................137FettuntaToscana(GrilledBreadWithTomatoes)........137Five-JewelCreamedLentils(Punjab)...........................138FreshMushroomandPepperPizza............................140FreshSpinach............................................................141FriedBeanCurdWithSweetNutSauce.......................141FriedOnionFritters....................................................142FruitPuffPancake......................................................144FulNabed(EgyptianBeanAndVegetableSoup)..........144Gazpacho..................................................................146GiantPuff..................................................................146GiantSpinachShells..................................................147GnocchiWithRedPepperSauce.................................148GratedZucchini.........................................................149GreenandGoldChowder...........................................150GreenandYellowSquash...........................................151GreenBeans..............................................................152GreenLeafSaladWithBleuCheeseDressing..............152GreenMayonnaise.....................................................153GrilledPortabellas.....................................................154Guacamole................................................................155GulabJamuns............................................................156HeartsOfPalmSalad.................................................157HerbedBagelChips...................................................158HotandSourSoup.....................................................159HotGermanBeanSalad..............................................160Hummus(ChickPeaDip)...........................................161IsraeliSalad...............................................................162

vItalianBarley..............................................................163ItalianBarley(Vegan).................................................164ItalianSpaghettiCasserole.........................................165KashaRustica............................................................166KoreanBeanThreadSesameNoodlesWithVegetables.................................................................167Koushari(Lentils,MacaroniAndRiceInOil)...............169Kozhambhu...............................................................170LeekandGoatCheeseTart........................................171LemonPastaSaladWithPeppercorn-CoconutGla......172LentilCottagePie.......................................................173LentilSalad................................................................174LentilStew.................................................................175LettuceFrittata..........................................................176LinguineWithAsparagusAndGoatCheese................177Linguini.....................................................................178LittleItalySpaghetti...................................................179Low-FatCornLasagna...............................................180MacAndCheeseRomanoff........................................181MacaroniAndCheeseSouffle.....................................181MacaroniandCheesewithTomatoes.........................182Macaroni,CheeseAndTomatoes...............................184MaccaroniAndSauce.................................................184Main-DishNutBalls...................................................185MalaiKofta-KebabsInSpicyCreamSauce-N.India186ManicottiFlorentine...................................................188ManicottiWithFourCheeses......................................190MarinatedMushrooms...............................................191MarinatedOlives........................................................192MarinatedVegetableToss..........................................193MaryPasta.................................................................193MatarPaneer(PeasWithPaneer)................................194MeatlessSpaghettiSauce...........................................196MeatyChiliWithoutMeat...........................................196MelanzaniAndAnchovyPasta....................................198MiddleEasternSandwiches........................................199MinestroneSoup........................................................200

MintedCucumberSalad.............................................201MintedMillet,CucumberandGarbanzoSalad............201viTableofContentsMixedVegetablesJaipurStyle(SabjiJaipuri)...............203MolahuKozhambhu...................................................204MoldedVegetableSalad.............................................205MondoBizarroSauce.................................................206Mushroom&SpinachOmelet.....................................207Mushroom&WhiteBeanRagout................................208MushroomAndOnionSpaghetti................................209MushroomCapsFilledwithRoquefort........................209MushroomSalad........................................................210MushroomSourCreamPie.........................................211MushroomSpread.....................................................212Mushroom,ChardandOnionOmelet.........................213Mushrooms...............................................................214MushroomsParmesan................................................215Chapter2

N-Z...................................................................................................216

NectarineFiestaNachos.............................................216NewVegetableLasagna.............................................217NoodlesRomanoff.....................................................218North:KoftaKebabsInSpicyCreamSauce(MalaiKofta)........................................................................219NutritiousNewRedPotatoes......................................221NuttyToastedSnackMix...........................................222Oatmeal-BananaMuffins...........................................223OliveMarinate(MarinatedOlives)...............................224OliveProfumate(FennelandOrange-ScentedOlives).225OnionPie...................................................................226OnionTart.................................................................226OrangeHummus.......................................................227OrangeWaldorfSaladAda.........................................228OrientalSpaghetti......................................................229OysterMushroomSouffle..........................................230

ParfaitCups...............................................................231ParsleyFriedOnionRings..........................................232PastaArrabbiata........................................................233PastaFagiole.............................................................233PastaFazool..............................................................234PastaMexicana..........................................................235viiPastaPrimavera.........................................................236PastaSauceWithLemonAndGarlic............................237PastaW/RedPeppers,Greens,Beans,Garlic&LemonZest...........................................................................238PastaW/RoastedGardenVegetables..........................239PastaWithBroccoliAndSpinach................................240PastaWithCaramelizedOnions..................................241PastaWithChunkyTomatoSauce..............................242PastaWithEggplantAndTomatoSauce.....................243PastaWithFetaCheeseAndGreens...........................244PastaWithLentilsAndSpinach..................................245PastaWithPeppers....................................................246PastaWithPesto(TrenetteColPesto).........................247PastinaSoup..............................................................248PeaandCarrotSaladWithLovage..............................249PeachFoldupTart......................................................250PeachSauce...............................................................251PeanutButterandPlumSandwich..............................252PekingStyleNoodlesWithBeanSauce........................252PenneFromHeaven...................................................254PenneRigatiWithMushroomsAndTarragon..............255PenneWithCauliflowerTomatoesAndBasil...............256PennewithZucchiniandParmesan............................257PepperSalad..............................................................258Pesto.........................................................................259PestoTofuManicotti..................................................260PhylloEggRolls.........................................................261PickledMushrooms....................................................263Plum-PlusMuffins.....................................................263PoachedPears...........................................................264PolentaToscana(TuscanPolenta)..............................265

PoloHavidgeLoobia..................................................266PolygrainPilaf............................................................267PomodoriSecchiImbottoti("Sun-DriedTomatoSandwiches").............................................................269PortabellaHarvestPitas.............................................270PotStickers(Gardenburger).......................................271Potato,PepperAndTomatoCasseroleW/Morocca.....272PunjabFive-JewelCreamedLentils(Dal)....................274viiiTableofContentsPunjabi-StyleGaramMasala.......................................275QuickFruitLeather....................................................276QuickPotatoCasserole..............................................277QuickStir-Fry............................................................278QuinoaCaviar............................................................279QuinoaSalad.............................................................280RadishCelerySalad...................................................282RadishSalad..............................................................282Rajma........................................................................283RaspberryLemonStreuselMuffins.............................284RastaPasta................................................................285Ratatouille.................................................................286RawFennelSalad.......................................................287RedCabbageandApples...........................................288RiceCasserolewithPineNuts,Tomatoes...................288RiceCupsWithGuacamoleandSalsa.........................290RiceSaladOle'...........................................................291Rich,RichChocolateDessert......................................292RisottoWithPeasAndParmigiano-Northern.............293RoastedGarlicAngelHair..........................................294RomaineSaladWithGoatCheeseandNavyBeans......295Romaine,RedOnion,AndFennelSaladW/TartLimeDressing....................................................................296RotelAndHominyTortillas........................................297SabziShorba(CreamOfCurriedVegetableAndSplitPeaSoup..........................................................................298SaffronRice,SpicyBlackBeans,ChunkySalsa............299Saffron-PoachedFruitInPoppadomBaskets..............301

SaladBarPastaSalad.................................................303Salsa..........................................................................304SalsaFresca...............................................................305SanFranciscoMushroomRolls...................................306SangreDelDiabloChili..............................................307SauteedSweetPeppers..............................................308ScheherazadeCasserole............................................308SeasonedTempehFillingInASteamedWontonSkin..310ShellswithFreshMushroomsandBabyPeas..............311SicilianStuffedShells.................................................312ixSimpleRiceAndChanaDalKhichariWithDillAndTomatoes..................................................................313SixVegLasagna.........................................................314SlicedBeetSalad........................................................316SmokedCornStuffedPepper.....................................317SmokyHoneySpicedAlmonds...................................318SouthwesternHominyCasserole(Quick)....................319SouthwesternRiceAndBeanSalad.............................320SoyaBeanPate...........................................................321Spaghetti&Tofu........................................................322SpaghettiAndTofu....................................................323SpaghettiWithGarlickyTofuSauce............................323SpaghettiWithLentils................................................324SpaghettiWithOrange-ScentedTomatoSauce...........325SpaghettiWithPestoSauce........................................326SpaghettiWithTofu...................................................327Spanakopita(GreekSpinachPie)................................328Spanakopita(SpinachTrianglesOrPie)......................329SpanishBulgur...........................................................331SpicyBlackBeanStew................................................332SpicyBulgurSalad.....................................................333SpicyFriedOnionRings.............................................334SpicySpaghettiSalad.................................................335SpicyStirFriedVegetables.........................................336SpinachBalls.............................................................337SpinachDip...............................................................338SpinachLasagna........................................................338

SpinachMushroomLasagna.......................................340SpinachNoodleCasserole..........................................341SpinachRoulade........................................................342SquashwithApples...................................................343Squash-StuffedCrepesWithOrangeGlaze.................344Stir-FriedAsianTofu(Mf)..........................................345Stir-FriedBeanCurdWithGreenBeans......................346StrawandHayFettuccine...........................................347StringBeansandCoconutKoora................................348StuffedGrapeLeaves.................................................349SummerBean&BasilSoup.........................................350SummerFruitJuicyPops............................................351xTableofContentsSweetPotatoCasseroleWithPralineTopping.............352SweetPotatoCrisps...................................................353SweetPotatoesandCranberries.................................354SwissSpaghettiCasserole..........................................355Tabouli......................................................................356TanTanNoodles.......................................................357TangyOliveSalsa.......................................................358TempehSalad............................................................358TexasGoatCheeseTart.............................................359ThaiFreshCucumberSalad(TaengKwaBrioWan).....361ThumbprintCookies..................................................362TofuAntiPasto.........................................................363TofuDip....................................................................363TofuManicotti...........................................................364TofuWithOysterSauce(BeanCurd)...........................365TomatoAndBasilRisotto...........................................366TomatoandCheeseCannelloni..................................368TomatoAndHerbRigatoni........................................370TomatoandHerbRisotto...........................................371TomatoFlorentineSoupWithMozzarellaCroutons....372TomatoMayonnaise...................................................374TortelliniwithMushroomandGarlicSauce................374TortillaPinwheels......................................................375TropicalFruitSalad....................................................376

Twice-BakedSweetPotatoes......................................377Two-BeanAndCheddarCheesePie...........................378VankaayaPacchadi(EggplantChutney)......................379VeganChocolateSpongeCake...................................380VeganLasagna..........................................................382VeganMacaroni&"Cheese".......................................384VeganPate................................................................385VegetableBhaji..........................................................386VegetableBiryani.......................................................387VegetableBiryani.......................................................389VegetableBiryani-Kabob-N-Curry...........................390VegetableCashewCurry............................................391VegetableCurry-Merrill's.........................................392VegetableCutlets......................................................393VegetableDalSoup....................................................395xiVegetableDip............................................................396VegetableDip(PuertoRico)........................................397VegetableFritters(Pakora).........................................397VegetableFrittoMisto(DiVerdura)............................398VegetableGuacamole................................................400VegetableHerbBatter................................................401VegetableJalfrezi.......................................................401VegetablePullao........................................................402VegetableSamosa.....................................................404VegetableTempura...................................................405VegetableUpma........................................................407Vegetable,BeanAndPastaSoup................................408Vegetable-StuffedOmelets/GingerSauce..................409VegetarianChiliWithChipotleChilies........................410VegetarianChoppedLiver..........................................411VegetarianCornBiryani.............................................412VegetarianJambalaya................................................413VegetarianPatties(SabziKabab)................................414VegetarianPotStickersWithDippingSauce...............416VeggieFlavoredPasta-NoEgg.................................418VermicelliSalad.........................................................419WarmCabbageSaladWithCrackedPepper|PattaGobi

Salat..........................................................................420WatercressAndGingerSalad.....................................421Watermelon-BlueberryBananaSplit...........................422WiltedSpinach...........................................................422WiltedSpinachwithLemonAndPineNuts..................423WinterPlums.............................................................424WinterPortabellaMushroomStew..............................425ZestyOrangeSalad....................................................426ZucchiniAndCarrotPickles.......................................427ZucchiniFritters.........................................................428ZuppaDiAsparagi(CalabrianAsparagusSoup)..........428

Index................................................................................................431

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---Notice of Rights--- All rights reserved. No part of this book may bereproduced or transmitted in any form by any means, electronic, mechanical,photocopying,recording,orotherwise,withoutthepriorwrittenpermissionofthepublisher.---NoticeofLiability--- The information in this book is distributed on an "As Is" basiswithoutwarranty.While everyprecautionhasbeen taken in thepreparationofthe book, neither the author nor the publisher shall have any liability to anypersonorentitywithrespecttoanylossordamagecausedorallegedtobecauseddirectlyorindirectlybytheinstructions contained in this book or by the products described in it. ---Trademarks---Many of the designations used bymanufacturers and sellers todistinguish theirproductsareclaimedas trademarks.Where thosedesignationsappearinthisbook,andthepublisherwasawareofatrademarkclaim,thedesignations appear as requested by the owner of the trademark. All otherproductnamesandservicesidentifiedthroughoutthisbookareusedineditorialfashion only and for the benefit of such companies with no intention ofinfringement of the trademark.No such use, or the use of any trade name, isintendedtoconveyendorsementorotheraffiliationwiththisbook.13TheVegetarianCookbook

Chapter1

A-M

AHONEYOFACHILI

6servings

Source:TheVegetarianCookbookIngredients1package(15oz.)firmtofu1tablespoon vegetable oil1 cup chopped onion3/4 cups chopped green bellpepper2clovesgarlic,finelychopped2tablespoonschilipowder1 teaspoonground cumin 1 teaspoon salt 1/2 teaspoon dried oregano 1/2 teaspooncrushedredpepper flakes1 can (28 oz.) diced tomatoes, undrained1 can(15-1/2oz.)redkidneybeans,undrained1can(8oz.)tomatosauce1/4cuphoney2tablespoonsredwinevinegar14

Chapter1:A-M

Method

Usingacheesegrater,shredtofuandfreezeinzipperedbagorairtightcontainer.Thawtofu;placeinastrainerandpressoutexcessliquid.Inlargesaucepanordutchoven,heatoilovermedium-highheatuntilhot;cookandstironion,greenpepperandgarlic3to5minutesoruntilvegetablesaretenderandbegintobrown.Stirinchilipowder,cumin,salt,oreganoandcrushedredpepper.Stirintofu;cookandstir1minute.Stirindicedtomatoes,kidneybeans,tomatosauce,honeyandvinegar.Bringtoaboil;reduceheatandsimmer,uncovered,15to20minutes,stirringoccasionally.

ADAI

6servings

Source:TheVegetarianCookbookIngredients1cuprice1/3cupuraddal1/3cupchanadal1/3cupyellowsplitpeas1 teaspoon salt1 teaspoon red chilepowder1largeonion,(opt)1carrot,(opt)1/4cupcoconut,grated(opt)15TheVegetarianCookbook

MethodMix rice, chanadal,uraddal, andyellowsplitpeas ina largevessel.Soakinalotofwaterforabout2hours.Grind the soakedmixturewith chile powder and salt coarsely,without addingmuchwater.Ferment for about 3 - 4 hours, then refrigerate or freeze. In coldweather, thefermentingprocessmighttakelonger,anditmightbeagoodideatofermentinanoven(thepilotlightwillkeepthemixturewarm).Addeitheronions(finelycut),carrot(grated)orcoconutbeforepreparing.FreezingNotes: If freezing, only ferment for about an hour. Themixturewillhavetobeleftoutforawhilebeforebeingreadytouse.

ADRIATICRAVIOLI

4servings

Source: The Vegetarian Cookbook Ingredients 1 lb. asparagus, fresh 1 lb.cheeseravioli, small, frozen5 tablespoonsbutter,ormargarine1 large redbell pepper, seeded and cut into 1 thin, 2-inch-long strips (1 cup)1/2 lb.mushrooms,thinlysliced(about2cups)4largegarliccloves,16

Chapter1:A-M

peeledandminced

3 tablespoons unbleached white flour 2 1/2 cups milk 1/4 teaspoon salt 1teaspoonpaprika,plusadditionalforgarnish1tablespoondijonmustard1/4cup fresh basil, chopped1/2 cup romano cheese, (2 ounces), finely gratedpepperfinelygratedparmesancheeseMethodPutalargepotofwaterontoboil.Snapoff anddiscard the toughasparagusends, andcut the stalks into1-inchpieces.Youwillhaveabout3cupsofasparagus.Steamuntilbarelytender,6to8minutes,andsetaside.Begincookingtheravioli,stirringoccasionally.Melt 1 tablespoon of the butter in a skillet over medium heat. Saute the redpepper,mushrooms,andgarlicuntiltender,3to4minutes.Removethepanfromtheheat.Melttheremaining4tablespoonsbutterinalarge,heavysaucepanovermediumheat.Whiskintheflour,andletitcookforaminuteortwo.Slowlypourinthemilk,whiskingconstantlyuntilthickened,about3to5minutes.Addthesalt,paprika,mustard,basil,Romanocheese,andpeppertotastestirringuntilthecheeseismelted.Reducetheheattoverylow,andstirinthesaut?edvegetables.Whentheravioliistenderandbeginstofloat,afterabout10to12minutes,drainitwell,andtransferittoalargeservingbowl.17TheVegetarianCookbookPour on the sauce, and toss gently. Garnish with paprika, and serve withParmesanontheside.Tenderravioli,asparagus,andmushroomstossedwithaDijonandbasilcheesesaucemakeforthiselegantentree,namedforItaly'sbeautifulAdriaticcoast.

ALADDIN'SPIZZA

2servings

Source:TheVegetarianCookbookIngredients2smallpitabreadrounds1/4cup reduced-fat vanilla yogurt 2 tablespoons chopped dried fruit such as

apricots,raisins,apples,orpearsMethodSpread thepitabread roundswithyogurt.Sprinklewithfruit.Serveimmediately.

ALMONDJADESTIR-FRY

4servings

Source:The Vegetarian Cookbook Ingredients 1 1/2 tablespoons canola oil,divided2clovesgarlic,halved18

Chapter1:A-M

1/2 cup whole blanched almonds assorted vegetables, thinly sliced 2-3teaspoonsminced freshginger1/3cupwater3 tablespoons reduced-sodiumsoysauce2 tablespoonscornstarchSalt to tastePepper to taste1 teaspoonOrientalsesameoil(optional)3cupscookedbrownriceMethodHeat11/2teaspoons of the oil and the garlic in large nonstick skillet overmediumheat.Addalmonds;cookandtossabout8minutesuntillightlybrowned,removinggarlicafter4minutes.Removealmondswithslottedspoon;setaside.Add the remainingoil to skillet; increase heat to high and addvegetables andginger.Stir-fry,tossingoften,about5minutesuntilcrisp-tender.Reduceheattomedium.Insmallbowlcombinewater,soysauceandcornstarch;mixthoroughly.Addsoysaucemixturetoskillet;cookandtossabout2minutesuntilheatedthrough.Seasonwithsaltandpepper.Mixinsesameoilandalmonds.Servewithrice.

ALMOND-CITRUSSALAD

4servings

Source:TheVegetarianCookbook19TheVegetarianCookbook

Ingredients 1/3 cup orange juice 2 tablespoons white wine vinegar 2tablespoons almond or vegetable oil1 tablespoon honey2 teaspoons gratedfreshginger1/4teaspoonsalt1/8teaspoonredpepperflakes2naveloranges,peeledandsliced1/2redbellpepper,sliced1/4cupfinelychoppedredonion6 cups torn spinach leaves2/3 cups slivered almonds, toastedMethod Tomakedressing,mix juice,vinegar,oil,honey,ginger, salt andpepper flakes inblender.In medium bowl, combine orange slices, bell pepper, onion and dressing.Marinateforatleast10minutes.Tossspinachwithdressingmixtureandsprinkletoastedslicedalmondsontop.

ALMOSTNONFATPESTO

3servings

Source:TheVegetarianCookbookIngredients11/2cupsfreshbasilleaves2clovesgarlic,peeled20

Chapter1:A-M

1/4 cup pine nuts 1/4 cup parmesan cheese, grated 1/4 cup lemon juice,freshlysqueezedMethodPutthebasil,garlic,pinenutsandParmesancheeseinablenderorfoodprocessor.Turnthemachineonanddrizzleinthelemonjuice.Continuetopureeuntilasmoothpasteisformed.Makes3/4cuppesto.

ALOOACHAAR(NEPALPOTATOSALAD)

1servings

Source:TheVegetarianCookbook Ingredients4medium size waxy boilingpotatoes 4 tablespoons ground roasted sesame seeds 3 tablespoons lemonjuice, (fresh squeezed) (3 to 4)1 teaspoon salt1 ormore hot green chiles,finely minced (*) 4 tablespoons sesame oil 2 teaspoons vegetable oil 1 pngroundasafetida8wholefenugreekseeds,upto10

3tablespoonscilantro,minced21TheVegetarianCookbook

Method (*)Useasmanychiles, like jalapenos, asyoucan stand. Ifyoucan'ttoleratehot,spicyfood,2or3Tbs.greenbellpeppercanbesubstituted.Boilthepotatoesinabigpot.Meanwhile,combinethechiles(orgreenpepper),salt,lemonjuiceandgroundroastedsesameseedsinanonmetallicbowl.(Bytheway,roastedsesameseedscanbefoundas"irigoma"inOrientalmarkets.Idon'tknowifyoucangetthemalreadygroundup.)Addthesesameoiljustalittleatatimeandmixinwithawirewhisk.Usingametalladleorasmallbutterwarmer,heatthevegetableoilbyholdingitoverheat.Whenquitehot,add theasafetidapowderandfenugreekseeds.Thefenugreekseedswillstarttodarkeninthehotoilinjustafewseconds...whenthishappensdumpitallintothebowl.Mixwell,thenaddthecilantro(Chineseparsley)andmixsomemore.Checkyourseasonings.Whenthepotatoesaredone,drainandpeelwhilehot(holdingwithaforkifyouneedto.)Thepeelshouldsliderightoff.Cutinto3/4"diceandaddtothebowlofdressing.Gentlymixtocoatallthecubesandfinallyadjustyourseasoningsifneeded.Letcool,coverandrefrigerate.You can eat this after a couple of hours, either cold or room temperature.

However,it'ssupposedtobemuchbetterthenextday.Itkeepsforupto4daysrefrigerated.

ALOOGOBHIMETHIKATUK

1servings

Source:TheVegetarianCookbook22

Chapter1:A-M

Ingredients

4largepotatoeswithskin1tablespoonfenugreeksalt,totaste1/3cupoil1/8ouncemustard seeds24 curry leaves2/3 ounces ginger paste, strained1/3ounce garlic paste, strained 1 3/4 lbs. cauliflower (cut into medium-sizedflowerets)1 teaspoon yellow chile powder 1 teaspoon amchur powder 1/2teaspoon cumin powder1/2 teaspoon fresh black pepper powder, coarselygroundgenerouspinchofkasurimethi***FORTHEGARNISHING***

11/8ounces fresh pomegranate seedsMethod QUARTER the potatoes andthenhalveeachquarterlengthwise.Blanchinsaltedboilingwateruntilaldente(almost cooked, but not soft and squishy).Drain andkeep aside.Sprinkle saltoverthefenugreekandrubbetweenthepalmstoreducesomeofthebitterness.Washinrunningwater,drainandkeepaside.Heatoil inakadaiorwokandseasonwithmustardseeds.Whentheycrackle,addcurryleaves.Stirforsometime.Addthegingerpasteandgarlicpaste.Stir-fryuntilthemoistureevaporates.Thenaddfenugreekandstirfora23TheVegetarianCookbookfewseconds.Addcauliflower,yellowchilepowderandsalt.Stirwell.Lowertheheat. Cover and cook (for about six minutes) until al dente. Uncover andincrease tomedium heat. Add potatoes and stir-fry for fiveminutes. Sprinkleamchur powder, cumin powder, pepper powder and kasuri methi. Stir well.Checktheseasoningandremovefromheat.ToServe:Remove toaservingdish,garnishwithpomegranateandservewithtandooriparatha,bidariparathaorpuri.

ALOOGOBIMATTAR

5servings

Source:TheVegetarianCookbookIngredients1wholejalapenogreenchile,minced2clovesgarlic, fresh,minced1/2 inchgingerroot, fresh,minced1tablespoon cumin seeds 1 tablespoon black mustard seeds 1 tablespooncorriander seeds 4 tablespoons ghee (clairified butter) or oil 4 mediumpotatoes, diced 1 medium cauliflower, cut into florets 1 package frozen

green peas 2 medium tomatoes, fresh, diced 1/2 teaspoon turmeric 2teaspoonscorianderseeds1/2teaspoongarammasala24

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1 tablespoon salt3 tablespoons coriander (cilantro) fresh, coarsely choppedMethod Boil the potatoes and the cauliflower until almost done. Do notovercookthepotatoes.Placemustard, corriander and cumin seeds in ahotpan, cover and roast for aminuteorso.Donotburn.Place roasted seedswith salt, turmeric and garammasala in spice grinder andgrindtoapowder.Add the ghee or oil to a large tava orwok and heat. Add chilies, ginger andgarlictohotoilandstirforaminuteorso.Addthepotatoes,peasandcauliflower.Fryfor4minutesorso.Addthetomatoesandthespicemixture.Mixgentlybeingcarefulnottobreakuppotatoes.Coverandgentlyheatfor15minutes.Ifthevegetablesstarttostick,addafewdropsofwater.Topwithfreshcorianderandserve.

ALOOMATTARKECHOP(POTATOPATTIESWITHGREENPEAFILLING)

4servings


Ingredients11/4lbs.boiledpotatoes,peeledandmashed1/4cupcornstarch1/4cupricefloursalt,totaste***FORTHEGREENPEAFILLING***

3/8cupsoil1/2teaspooncuminseedsoil2/3cupsfrozengreenpeas,blanched1/2 teaspoon chile powder4 green chiles, chopped fine 1/2 cup corianderleaves,choppedfine1inchpieceginger,juliennesalt,totasteMethodAddcornstarch,riceflourandsalttothemashedpotatoesandmixwell.Heatalittleoilandseasonwithcuminseeds.Whentheycrackle,addgreenpeasandalltheremainingingredients.Cookforawhileandremovefromheat.Dividethemashedpotatointolemonsizedportions.Rollintocupshapesandput

alittlegreenpeafillingintoeach.Closethecupsandshapeintopatties.Shallowfryinoilonahottawaovermediumheatuntilbrown.Servehotwithmintchutney.

ALOOSAMOSA

1servings


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Ingredients

***PASTRY***

225 g flour 50 g ghee or clarified butter 1/2 teaspoon salt 1/2 teaspooncarawayseedsorajwain75warmwater***FILLING***

2 tablespoons oil 1 teaspoon cumin seeds 1 1/2 cm ginger, grated fine 1teaspoongarammasalapowder2cupsboiled,peeledsmallpotatoes,diced1teaspoonredchilepowder1 teaspoonmangopowder2 teaspoonscorianderpowder11/2teaspoonscuminpowder1teaspoonchilepowdersalt,totaste1/2 cup green peas - (boiled in water with a little salt) 2 green chiles,deseededandchopped1/2cupcorianderleaves,chopped1tablespoonlemonjuice oil, for deep-fryingMethod To prepare the filling: Heat the oil overmedium heat. Add the cumin seeds.When they sizzle, add the coriander, redchile,cuminandmangopowders.Addthegingerand27TheVegetarianCookbookgreenchiles.After a few seconds, add the potatoes and the peas. Add the garam masala,lemonjuice,saltandmixwell.Tasteandadjustseasoning.Coverandcookfor1-2minutes.Removefromheatandallowtocool.Addthechoppedcorianderandmixwell.Stir in thegarammasalapowder,greenchiles.Remove fromheatandadd thelemonjuice.Coolthoroughlyandmixinthecorianderleaves.Topreparethepastry:Addtheghee,carawayseedsandsalttotheflour.Rubinwell.Addenoughwarmwatertomixasoftdough.Kneaduntilthedoughfeelssofttothetouch.Filltheseconeswiththepreparedfilling,leavingabout1/2cm.borderonthetopofthecone.Nowmoistenthetopedgesandpressthemhardtogether.Deepfrythesamosasinhotoilovermediumheatuntil theyaregoldenbrownanddrainonabsorbentpaper.

AMAZINGIMPROMPTUSWEET-N-SOURSTIR-FRY

2servings

Source:The Vegetarian Cookbook Ingredients1/4 cup chopped scallions 2clovesgarlic,mincedcanolaoil, (sesame, oilwouldworkwell,1 cup snowpeapods,de-stringed28

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1smallyellowzucchinisquash,sliced11/2cupsbroccoli,(floretsand,stems,cutintosmallpieces)12ouncesstrawmushrooms1/2cupbeansprouts1/2cupwaterchestnuts1/2cupbambooshoots1/4cupchoppedredbellpepper1 sm can pineapple chunks, (unsweetened, save the juice) 1 sm canmandarinorangeslices1ripemango,peeled,seeded,andsliced-sauce---

1 1/2 cups tamari pineapple juice, (leftover, from the can) 3 tablespoonscornstarch, (or enough, to make desired thickness)2 tablespoons water 2teaspoons grated fresh gingerMethod First to go in the wok was the oil,scallions,andgarlic.Useenoughoilsothatit'llcoatalltheveggiesbutnotmakethemslimy(I'dsayabout1/2-2/3c.).Heat these ingredients until the garlic starts to turn brown. Then add the peapods,squash,andbroccoli.Cookabout3-5min.Thenaddthebeansprouts,waterchestnuts,bamboo,andpeppers.Cook fora fewmoreminutes,untilveggiesareslightly tenderbut still sortofcrisp.Thenaddthepineapple,oranges,andmango.Cookaboutaminute,thenaddthesauce.29TheVegetarianCookbookWhenthesaucestartsbubbling,thestir-fryisdone.Serveoverrice.

ANGINARESMEANITHO-ARTICHOKESWITHDILL

8servings

Source:TheVegetarianCookbookIngredients12mediumglobeartichokes1lemon, (juice only) lemon slices 3 tablespoons flour, (optional) 1/2 cupchoppedscallions,whiteonly1/4cupoliveorotheroil1lemon,(juiceonly)3cupswatersaltfreshlygroundwhitepepper2 tablespoons finelychoppeddill 3 teaspoons corn starch cold water 2 eggs chopped dill for garnishMethodServes:4asalightmeal,8asafirstcourseCookingtime:45-50minutesWashartichokeswellandcutoffstemclosetobase.Have30

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ready a bowl of coldwaterwith the juice of 1 lemon and some lemon slicesadded. If desired stir in 2-3 tablespoons flour as this is quite effective inpreventingdiscoloration.Aseachartichokeisprepared,rubcutsurfaceswithalemonslicefromthebowland place in bowl until all are prepared. Cook as soon as possible afterpreparation.Remove3or4layersofleavesuntil thetenderinnerleavesremain.Scoopoutchokeandpink thorny leaves fromcenter,usinga spoonormelonball scoop.Cutinhalf.Inalargepangentlyfryspringonioninoiluntilsoft.Addjuiceof1/2lemon,water,about2teaspoonssaltandagoodgrindingofpepper.Bringtotheboil.Drain prepared artichokes and add to panwith dill. Return to a slow simmer,cover and simmer gently for 30 minutes or until artichokes are tender. Staincookingliquidintoapanandboiluntilreducedtohalforiginalquantity(about1-1/2cups).Keepartichokeshotinaslowoven.Mixcornstarchtoapastewithalittlecoldwaterandstirintosimmeringliquid.Stiruntilthickenedandbubblingandleavetosimmergently.Beateggs inamixingbowluntil lightandfrothyandgraduallyaddremaininglemon juice.Gradually pour in simmering stock, beating constantly.Return topanandstiroverlowheatforaminuteor2tocooktheegg.Pileartichokesonawarmplatter,poursauceontopandsprinklewithchoppeddill.Serveasalightmealorasafirstcourse.31TheVegetarianCookbook

APPLECAKE

8servings

Source: The Vegetarian Cookbook Ingredients 2 tablespoons butter ormargarine1/4 cup honey1/4 cup date sugar 1/4 teaspoon cinnamon 1 pncloves1pnnutmeg1apple;peeled,cored,-slicedabout1/8"

1/4cupbutterormargarine1cupdates,pitted1/2cupwater1/2cupraisins1/4cupwalnuts,choppedorpecans11/2cupswholewheatflour1teaspoon

bakingsoda1teaspoonbakingpowderMethodPreheatovento350degF.Meltfirst2ingredientstogetherina9"-squarecakepanbyputtingthepanwiththeingredientsintotheovenasitispreheating.Whiletheingredientsaremelting,mixthenext4ingredientstogetherandthenmix them into the melted butter and honey. Lay apple slices in the syrup tocompletelycoverthebottomofthecakepaninanattractiveway.(Youmayneedmorethanoneappleifyouuseasmallone.)32

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Fill a 1-cupmeasuring cupwithpitteddates, but don't pack thedates into thecup.Withthedatesinthecup,fillthecupwithwater,thenpourbothdatesandwaterintoablender.Add1/2cupmorewaterintotheblender.Nowblenduntilitformsasmooth,thickpaste.Addthe1/4cup butter or margarine and blend until totally whipped in. Put the blendermixtureintoamixingbowlandaddthelast5dryingredients.Mix just long enough to thoroughlyblend in all the dry ingredients. Pour thisbatterontopofappleslicesandspreadevenlyinthecakepan.Bakeat350degFfor35to40minutesoruntilatoothpickinsertedinthemiddleof the cake comesout clean.Whendone, remove fromoven and immediatelyturnthecakepanupsidedowntoemptyoutontoaservingplatter.

APPLE-CELERYSALAD

2servings

Source:TheVegetarianCookbook Ingredients1/2 cup plain yogurt1/4 cupcottage cheese 1 lemon1 red apples, unpeeled, quartered3 stalks celery,innerstalksRomainelettuce,heartFreshgroundblackpepper33TheVegetarianCookbook

Method In a salad bowl blend yogurt and cottage cheese, squeeze in juice oflemon,andstir.Remove apple core and seedswith a knife and cut apple into thin slices intosaladbowl.Chopcelerywithachef'sknifeandaddtosaladbowlwithleavesoflettuce;seasonwithpeppertotaste.Tossingredientstogethergentlytomixwellwithdressing.NOTES:Slicedapplesandchoppedcelerytossedindressingofyogurt,cottagecheeseandlemonjuice.Eatyourvegetablesrawwheneverpossible(nutritionistsincreasingly emphasize the value of raw vegetables, fruits, and herbs). Try asaladwithslicedorgratedrawvegetablesinsteadofcookingvegetablesattheendofthedaywhenyouaretired.

APPLESWITHAPRICOTJAM

2servings

Source: The Vegetarian Cookbook Ingredients 4 apples, unpeeled 1/2 cupwater 2 tablespoons honey 1/3 cup apricot jam Method Quarter apples,remove core, and slice apples into a saucepan. Add water and honey to pan;coverpanandcookovermediumheat10minutes.Stirinapricotjam,whippingwell.34

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NOTES:Applesstewedinwaterandhoney,thenmixedwithapricotjam.

ARMENIANEGGPLANTDIP

1servings

Source:TheVegetarianCookbook Ingredients1medium egg plant1/4 cupchopped redonion1/2cupmilk 1 tablespoon olive oil2 tablespoons lemonjuice1 tablespoonbutter1 tablespoon floursaltandpeppertotaste freshlygratednutmeg,-totaste3ouncesparmesancheeseMethodPreheatoven to400degF.Prick eggplant with a fork in 10-12 places and rub with olive oil. Bakeuncoveredforaboutanhour,oruntilthepulpfeelsquitesoft.Scoopoutthepulpandplaceinasmallsaucepan.Addlemonjuiceandcookovermediumheatuntilthewaterhasevaporated-about5minutes.Saut?theonioninbutter.Blendenoughoftheflourintomakeathickroux,thenaddmilk slowly to form a thick sauce. Beat lightly into the eggplant. Seasonwithsalt,pepperandnutmeg.AddtheParmesancheeseandafew35TheVegetarianCookbookdropsofwarmmilkifdipistoothick.Storeovernightintherefrigeratorbutbringtoroomtemperaturebeforeservingwithcrackers,bagelchips,orstripsofcrispedpita.

ASPARAGUSANDMUSHROOMSINTARRAGONCREAM

1servings

Source:TheVegetarianCookbookIngredients2lbs.asparagus2 tablespoonsbutter 3 cloves garlic, minced 1 tablespoon dried tarragon 3/4 lbs.mushrooms,thicklysliced1/2teaspoonsalt1 tablespoonunbleachedflour11/2cupshalfandhalf1/2 teaspoonnutmeg1/2cup parmesan cheese blackpepper,totaste1lemon,cutin6wedges12ouncespastaMethodBreakoffthe toughendsof the asparagus stalks andcut the asparagus at a slant into3"lengths.Meltthebutterinalargeskillet;addthegarlicandtarragonandstirtodistribute.Addtheasparagusandmushrooms,sprinklewiththesalt;stir.Saut?

overmediumheatforabout1036

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minutes.Sprinkletheflouroverthevegetablesandstirtodistribute.Addthehalfandhalfandnutmeg.Reduce theheat to low.Bring toa simmerandcook forabout5minutesuntilthesauceisslightlythickened.Meanwhile,bringseveralquartsofwatertoaboilandcookthepastaaldente.Drainthepastaverywell.Tossthepastawith the sauce in awarm servingbowl.Add theparmesan cheese and afew grinds of fresh black pepper and toss again. Serve immediately with thelemonwedges.Passadditionalparmesan,ifdesired.Serving Ideas : Serve with steamed or glazed carrots. NOTES : This dish isperfectinspringwhenfreshslenderasparagusisatitspeak.

ASPARAGUSPUREE

2servings

Source:TheVegetarianCookbook Ingredients10 to 12 asparagus spears 1cupwater1tablespoonbutter1/4cupheavycream1/4cupgratedParmesancheeseBlackpepperMethodWithachef'sknifecuttipsfromasparagussoyouhave3-inch lengths.Bringwater toboil in a sautepanor skillet, add tips, andboilslowly 4-5 minutes. Drain into a sieve; put into a blender and puree, addingbutterandcream.37TheVegetarianCookbookEmptyintoabowlandstirincheeseandpeppertotaste.Variation1:Donotpureeasparagus;servewholewithbutter,cheese,andpeppertotaste.Variation 2: To make cream of asparagus soup, pour cooked asparagus andcookingliquidintoablendertopuree;addcream,butter,cheese,andpepper.NOTES:Pureeofasparagus,cream,butterandParmesancheese.Verycolorfulservedwithcarrotpuree.

B-FLATFLATBREAD

1servings

Source:TheVegetarianCookbookIngredients--fortheflatbread---

11/2cupswater1/2teaspoonsalt1onion,roughlychopped11/2cupsbulgurwheat11/2cupsallpurposeflour,(11/2to2)--forthegarbanzodip---

1 can garbanzo beans, (15 oz) 4 tablespoons sesame seeds, crushed 1tablespoon sesameoil1/4cup freshly squeezed lemon juice2 cloves garlic,mashedwithsaltoliveoil,cuminandcayennetogarnish--forthechilemintsalsa--

38

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1cucumber,peeled,seededanddiced2ripetomatoes,diced1/2cupflatleafparsley, chopped 3 serrano or jalapeno peppers, minced 1/4 cup mint,chopped3 tablespoons ricewine vinegar salt and pepper to taste --for theeggplantyogurtsp1largefirmeggplant1wholeheadgarlic,unpeeled1cupplainyogurt3tablespoonsextravirginoliveoil1tablespoonfreshlysqueezedlemonjuicesaltandpeppertotasteMethodMakethedough:Combinethewater,saltandonioninthejarofablenderandblenduntilsmooth.Pourthemixtureintoasmallsaucepanandbringtoaboil.Placethebulgurinamediummixingbowl,pourtheonionmixtureoverthebulgurandsetasidefor15minutes.Addonecupflourtothebulgurandstirwithawoodenspoonuntilincorporated.Transfer the dough onto a floured board and begin kneading.Addmore flouronly as needed to keep the dough from sticking.When the song's over, stopkneadingonly longenough toplay it again from the top.The second time thesong is finishedso is thedough, stopkneading.Cover thedoughwithadampclothandletrestfor30minutes.MaketheGarbanzoDip:39TheVegetarianCookbookCombineallingredientsintheworkbowlofafoodprocessorandprocessuntilsmoothandwellblended.Spreadontoadish,drizzleoliveoilinatroughdownthecenteranddustwithcayenneandcumin..MaketheChile-MintSalsa:Combineandmixallingredientsinaservingbowl.Seasontotastewithsaltandpepper.MaketheEggplant-YogurtSpread:Preheat oven to 425degF. Pierce the eggplant with a skewer in half a dozenplaces;wrapthegarlicinfoil.Placebothonabakingsheetandroastfor30-45minutes.Peeltheeggplantundercoldwater,transfertoacolanderandpressoutanybitterjuices.Cutthegarlicinhalfandsqueezeintoamixingbowl.Placetheeggplantinthebowlwiththeroastedgarlicandmashwithaforkuntilsmooth.Foldintheyogurt,oliveoilandlemon.Seasontotastewithsaltandpepper.BaketheFlatbread:Evenlydividethedoughinto12pieces.Rolleachpieceoutasthinlyaspossible.Lay out flat on a lightly floured baking sheet and bake on the floor of the

preheated oven for 2minutes before flipping and finishing for one additionalminute.Eat the hot B-flat flatbreads right out of the oven by tearing off a piece andscoopingitintooneormoreofthedips.40

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BABAGANOUSH

10servings

Source: The Vegetarian Cookbook Ingredients 2 medium eggplant, (1 lb.total)2tablespoonssoysauce3tablespoons lemonjuice3 teaspoons tahini2tablespoons olive oil3 cloves garlic, pressedMethod Prick the eggplant alloverandbakeitat350degF-400degFuntiltheycollapse(Theyshouldlooklikeprunes)-anhourormore.Whentheyhavecooled,skinthemandchopfinely,sievingoutthelargeseeds,ifpreferred.Addtheotheringredients,exceptthetahini,andwhiskwellwithawirewhisk.Stirinthetahiniandchillwellbeforeusing.Thisisgoodwithcornchipsorpitabread.Yields2CupBAGELSANDWICH

1servings

Source:The Vegetarian Cookbook Ingredients 2 ounces reduced-fat creamcheese1tablespoonchoppedgoldenraisins41TheVegetarianCookbook

1 tablespoonchoppedpitteddates1 tablespoonchoppedwalnuts1 teaspoonunsweetenedpineappleororangejuice1sesameseedbagel,halved,toastedMethodCombinethecreamcheese,raisins,dates,walnuts,andpineapplejuiceinasmallbowlandmixwell.Spreadthefillingonthetoastedbagelhalvesandserve.

BAKEDBANANABREADFRENCHTOAST

6servings

Source:TheVegetarianCookbookIngredients2cupsunbleachedwhiteflour2 teaspoons bakingpowder1/2 teaspoon baking soda1 teaspoon cinnamon1/2 teaspoon nutmeg 2 eggs, beaten 1/2 cup unsweetened applesauce 1tablespoon canola oil 1/4 cup honey 2 ripe bananas, mashed 2 teaspoons

vanilla4eggsubstitutes1/2cupevaporatedskimmilk2teaspoonscinnamon42

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2 teaspoons butterMethod Preheat the oven to 350degF. Combine the flour,bakingpowder,bakingsoda,cinnamon,andnutmeginamediumbowl.Mixtogethertheeggs,applesauce,andoilinalargebowlandbeatwell.Addthehoney,bananas,andvanilla.Addtheflourmixtureslowlytothebananamixture.Mixwell,butdonotoverbeat.Pourthemixtureintoanonstickloafpan.Bakeuntilatoothpickinsertedinthecentercomesoutclean,about35to45minutes.Letthebananabreadcoolfor10minutesinthepan.Removethebreadfromthepanandletitcoolcompletely,thensliceinto1-inchthickslices.Letthebananabreaddryoutovernight.The next day, beat together the egg substitute,milk, and cinnamon. Place thebananabreadslicesintoacasseroledish.Pourtheeggmixtureoverthebananabreadslicesandplaceintherefrigeratorforseveralhours.Dotthebananabreadwiththebutter.Bakethebananabreadslicesuntilgoldenbrown,about15to17minutes.

BAKEDCHEESEOMELET

1servings

Source:TheVegetarianCookbookIngredients1tablespoonbutter2eggs43TheVegetarianCookbook

1 cup cottage cheese 1/2 cup GruyEre cheese or cheddar cheeseMethodPreheat oven to 450degF.Butter amedium-sizedovendish.Beat eggs lightly,addingcottagecheese,orblendtogetherbriefly inablender.Poureggmixtureintoovendish;sprinklewithgratedcheese.Bake10minutesinpreheatedoven.NOTES:EggsblendedwithcottageandGruyerecheeses,andbaked.Thisisaverycreamyomelet.

BAKEDSPAGHETTICASSEROLE

2servings

Source: The Vegetarian Cookbook Ingredients 3 ounces potato 3 ouncesspaghetti, cooked 3 ounces tomato, chopped medium fine 1 1/2 ounces

scallions, chopped med fine 1 1/2 ounces sesame seeds 1 1/2 tablespoonssesameoil1/4 teaspoon thyme1/4 teaspoon garlic,minced1/2 teaspoon salt44

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Method

Preheatovento400degF.Lightlygrease4x8bakingpanwith sesame oil. Bake potato for 40minutes.When cooled, cut into 1/2-inchcubes.Combine all ingredients together.Lowerheat to375degF.Transfer to abakingpanandbakefor15minutes.Serves2.

BAKEDZITISICILIANO

1servings

Source:TheVegetarianCookbookIngredients3ounceszitipasta,cookedaldente2thickeggplant,(1/2")slices2tablespoons flour2 tablespoonsoil1/4cupricottacheese1 tablespoongratedparmesanorromanocheese1ouncemozzarella cheese, shredded 1/2 cup marinara sauce, divided 2 slicesmozzarella cheeseMethod Coat eggplant sliceswith flour. Saute in oil untilbrownedandtender.Drainanddice.Combineziti,eggplant,ricotta,parmesanorromano,shreddedmozzarellaand1/4cupofmarinarasauce.Spoonintolightlygreased shallow individual Au Gratin dish. Bake at 325F for 15 minutes.Removeformoven.Topwithrestofmarinarasauceandslicedcheese.Broil,4"fromheatsourceuntilcheeseis45TheVegetarianCookbookmelted.

BASILCHEESE TORTAWITHREDBELL PEPPER STRIPSANDPINENUT

1servings

Source:TheVegetarianCookbookIngredients1/2lb.creamcheese,softened4 tablespoons butter, softened3/4 cups basil pesto1/2 lb. provolone, thinlysliced1/4cuptoastedpinenuts1redbellpepper,roasted,-peeled,seeded,ancutinto3"x3/8"strips1smalljarsun-driedtomatoes,-(packedinoliveofreshbasilforgarnishMethodMixcreamcheeseandbutterwithafork;add

pestoandmixwell.Lineasmall(3-cup)loafpanorbowlwithplasticwrap,leavingseveralinchesofoverhangoneachside.Makea thin layerofprovoloneslicesonthebottomand partially up the sides. Spread 1/3 of the pesto mixture over the cheese;artisticallyarrange2or3sun-driedtomatoes,4-6bellpepperstrips,andabout1tablespoon toasted pine nuts over the pesto.Repeat layers until all ingredientsareused(reservingsomeofthepinenutstosprinkleontop),46

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pressingdownwellbetweenlayers.Chillovernightorforseveraldays.Serveatroom temperature on a platter wreathed with fresh basil sprigs. Additionaltoastedpinenuts,sun-driedtomatoescutintoflowers,redbellpepperstrips,andfreshbasilsprigsmaybeusedasgarnish.NOTE: Torta may be presented inverted or not. Keeps several weeksrefrigerated.Althoughbest servedat room temperature, it slicesbest chilled. Iliketoserveitonaplatteradornedwithgrapeleavesandsmallclustersofredandwhitegrapes.VARIATIONS:Uselemonpesto;substitutesliveredtoastedalmondsforthepinenuts;omit thesun-dried tomatoesandadd1 teaspoon lemonzest to thecreamcheesemixture.Use purple pesto; omit the red pepper if desired and increase the sun-driedtomatoes.Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers ifdesired,andusepecansinsteadofpinenuts.

BEANPASTAPRIMAVERA

6servings

Source: The Vegetarian Cookbook Ingredients ***BEAN PEPPERSAUCE***

21/2cupswhitebeans,cooked11/4cupsvegetablestock2roastedredbellpeppers,-peeled&seeded1teaspoontarragon47TheVegetarianCookbook

1teaspoonthyme1teaspoonmarjoram1pncayenne1/2teaspoonsaltblackpepper***PASTA***

1lb.spinachspaghetti2lbs.broccoli1lb.asparagus3largeyellowpeppers3 bunches spinach, torn 1/2 cup basil leaves, shredded 1 1/2 tablespoonspoppy seeds salt & pepper, to taste 8 oil packed sun dried, - tomatoes,drainedsliveredMethodCombine11/2cbeans,stockandroastedpeppersinfood proc. Blend until smooth and creamy. Fold in herbs, and season with

cayenne or paprika, salt and pepper. Set aside. Cook pasta in boiling wateraccordingtopackagedirections.Meanwhile,prepareveggies.Removebroccolifloretsfromstalksandcutintobitesizedpieces.Peelbroccolistalksandcutdiagonallyinto1/4inchthickslices.Cutasparagusstalksdiagonallyintoslicesabout1inchlong.Removeseedsfrompeppersandcutintolongslivers.Steambroccoli,asparagusandpeppersuntiltendercrisp--about10mins,andsetaside.Steamspinach3-4mins.Cool,pressoutexcessliquidandchopcoarsley.Placepastainlargewarmedbowl.Addsauce,veggies,basil,48

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poppyseeds,andremaining1cwhitebeans.Toss gently to mix. Season with salt and pepper and garnish with sun driedtomatoes.

BEANVEGETABLEMEDLEY

4servings

Source:TheVegetarianCookbook Ingredients3 tablespoons vegetable oil 1cup quick cookingbarley1 large onion, diced2/3 cups chopped parsley1stalkcelery,sliced11/2teaspoonssalt1mediumgreenpepper,*

1teaspoondriedbasilleaves1mediumtomatoes,diced1/4teaspoongroundblackpepper2cupsredkidneybeans,drained**

3cupsboilingwater1packagefrozenbabylimabeans,10oz2 tablespoonsgrated cheddar cheeseMethod Tips: This dish can be assembled and bakedlater.Addtheboilingwaterjustbeforebaking.Bakingtimeshouldbeincreasedby15minuteswhenstartingrefrigeratedtemperature.49TheVegetarianCookbookGreenpeppercutintostrips.*15-1/2oz.canseach.Heatoilinalargeskillet.Addonion,celery,andgreenpepper.Cookslowlyfor10minutes.Donotbrown.Stir intomatoes,kidneybeans,barley,parsley,salt,basil,andblackpepper.Transfermixturetoabuttered2-to3quartcasserolewithlid.Addboilingwater.Cover.Bakeat350degFfor1-1/2hoursoruntilbarleyistenderandliquidisabsorbed.Sprinklewithgratedcheesebeforeserving.Goodservedwith:Marinated,slightlyblanchedmixedvegetables,hotFrenchbreadandbutter.

BEANS'NRICESKILLET

6servings

Source:TheVegetarianCookbookIngredients--sauce---

1 cup water 1/2 cup thick and chunky salsa 2 cans no-salt-added, (8 oz)tomato sauce 1 1/2 cups uncooked instant white rice 1 cup frozen wholekernelcorn1cupchoppedredbellpepper115ozcablackbeans,drainedandrinsed50

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Method

Combinesauceingredientsinlargeskillet;mixwell.Bringtoaboil.Stirinallremainingingredients.Reduceheattolow.Coverandsimmerabout10minutesoruntil rice iscookedandvegetablesaretender.

BENGALIEGGPLANTWITHMUSTARDSEEDS

1servings

Source:The Vegetarian Cookbook Ingredients 1 large eggplant, (1 - 1 1/2lbs.),cutin1"cubes11/2tablespoonsblackmustardseeds (powdered inacoffeegrinder)1cupwater, (+)1/4 teaspoon cayenne pepper4 tablespoonsmustardoil,(to5tbsp.)1tablespoonpanchphanonmix*

1cupyogurt11/2tablespoonssalt1dsblackpepper1dscardamompowder,optionalMethod * (equal parts of whole cumin, fennel, fenugreek, mustard,kalunjiseeds)51TheVegetarianCookbookSoakgroundmustardseedandcayenneinonecupofwater.Cutupeggplantintocubes.Heatmustardoil,put inpanchpharonmixandaftera fewsecondsaddtheblackmustard/cayennewater.Thiswillsplattersohaveacoverready.Addeggplant and cook. You will probably need to add additional water as theeggplantcookstokeepitslevelaboutthesame,perhapsanothercup.Coveritforthelasttenminutes.Whentheeggplantiscookedaddacupofyogurtandthesalt,mixandheatupyogurt,butdonotboil.Sprinkleatinybitofblackpepperandcardamomoverthetopifyouwant.Thisdishalsotastesgoodcoldthenextday.

BHARREYBAGHARETAMATE

4servings

Source:TheVegetarianCookbookIngredients12mediumtomatoes***FORTHEFILLING***

250g paneer150 gmushrooms unsalted butter to sautemushrooms90 gprocessedcheese1mediumredbellpepper1mediumyellowbellpepper5gcorianderleaves,finelychopped4greenchiles,finelychopped52

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24cashewnuthalves

3gshajeera,freshlyroastedsalt,totaste***FORTHEGRAVY***

1/2 cup oil1/2 teaspoonmustard seeds 1/2 teaspoon cumin seeds 16 curryleaves150gonions,chopped45g gingerpaste, strained15g garlic paste,strained1 1/2 teaspoons chile powder1 teaspoon turmeric powder salt, totaste90gonionpaste,fried60tamarindpulp***FORTHEPASTE***

1/2cupgroundnuts,(peanuts),roasted3/4cupsgratedcoconut45g sesameseeds 250 g onions, chopped 12 g coriander powder 3 g cumin powderMethodBLANCHthe tomatoes in saltedboilingwater for30seconds.Drain,coolandremovetheskin.Lopeoff1/2cm.fromthetop,scoopouttheseedstomakecupsandkeepaside.ThenPrepareTheFilling:Cleanandcoarselychopthemushrooms.Meltbutterin a frying pan, addmushrooms and saut? over medium heat until devoid ofmoisture.53TheVegetarianCookbookRemovefromheatandkeepasidetocool.Deseedandslicetheredandyellowbellpeppers.Mixchoppedpeppers,mushrooms,corianderleaves,greenchiles,cashew nuts and shajeera well. Grate paneer and cheese in a bowl, add theremainingingredients.Mixwellanddivideinto 12 equal portions. Put a portion of the filling into each of the blanchedtomatoesandkeepaside.ToPrepareThePaste:Heatatawaoranonstickfryingpanandseparatelyroastthecoconutandsesameseeds,foraboutthreeminuteseachoververylowheator until each emits its unique aroma. Put these ingredients in a blender, addgroundnuts and3/4 cupwater, andgrind to a smoothpaste.Remove from theblender.Addcorianderpowderandcuminpowder.Mixwellandkeepaside.Heat oil in pan and season with mustard seeds and cumin seeds. Stir overmediumheatuntiltheybegintocrackle.Addcurryleavesandstir.Addonionsandsaut?untiltranslucentandglossy.Addgingerpasteandgarlicpaste.Stir-fry

untiltheonionsaregolden.Addchilepowderandturmericpowder(dissolvedintwotbs.water).Stir-fryuntilthemoistureevaporates.Thenadd thepasteandstir-fryuntil theoil floatson top (addinga littlewatertowardstheend,ifnecessary,toensurethatthemasaladoesnotstickandburn).Addthreecupswaterandsaltandbringit toaboil.Lowertheheatandstir-inthe tamarind pulp. Bring it to a boil. Lower the heat and simmer, stirringoccasionally,untilthegravyreachesthinsauceconsistency.Addthestuffedtomatoes,coverandsimmerfortwotothreeminutes(ensuringthat the tomatoesremainfirm).Uncoverandsimmeruntil thegravy isslightlythicker.Removefromheatandadjusttheseasoning.Toserve:ServeeitherwithsteamedriceoranyIndian54

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breadofyourchoice.

BIGBATCHLEMONMUFFINS

24servings

Source: The Vegetarian Cookbook Ingredients 1 1/2 cups Unbleached all-purposeflour11/2 teaspoonsCreamof tartar1 tablespoonBakingpowder1/4 teaspoonSeasalt1/4 teaspoonGroundnutmeg11/2cupsWholewheatflour1/2 cupWheat germ10 1/2ounces Soft silken tofu, drained1/4 cupLemon juice 2 tablespoons Egg replacer 1/2 cup Water 1/2 cup Naturalapplesauce1cupBrownsugar1/2cupLightcornsyrup1/2cupWht.grapejuice concentrate (frozen, thawed) 1 teaspoon Vanilla extract 1 teaspoonGratedlemonpeel1/2teaspoonCinnamonMethodPreheatoven to400degFOilandlightlyflourmuffinpans.Siftall-purposeflour,creamoftartar,bakingpowder,salt55TheVegetarianCookbookand nutmeg into a large bowl. Stir inwholewheat flour andwheat germ. Setaside.Place tofu and 2 tablespoons lemon juice in a food processor and blend untilsmooth.Setaside.Ina smallbowl,whiskegg replacerwithwateruntil foamy. Inamedium-sizebowl,mixapplesauce,brownsugar,cornsyrupandjuiceconcentrate.Stirineggreplacer,vanilla,lemonpeelandremaining2tablespoonslemonjuice.Addapplesaucemixturetodryingredientsalternatelywithtofumixture,stirringaftereachaddition.Fill muffin cups 2/3 full with batter and lighty dust surface of each withcinnamon.Bakeuntilmuffinsarelightbrownandtoothpickinsertedintocenterofmuffincomesoutclean,about18minutes.Turn out to cool on a wire rack. Serve warm or wrap and store at roomtemperaturewhencool.Permuffin:143cal,5gprot,100mgsod,29gcarb,2g fat,mgchol,83mgcalciumBLACKBEANANDRICESALAD

4servings

Source:TheVegetarianCookbookIngredients2cups cooked rice, cooled toroomtemperature1cupcookedblackbeans56

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1cupfreshtomato,chopped2ouncescheddarcheese,shredded1tablespoonsnippedfreshparsley1/4cup light Italiandressing1 tablespoon fresh limejuice lettuce leavesMethodCombine rice, beans, tomato, cheese (if desired),andparsleyinlargebowl.Pourdressingandlimejuiceoverricemixture;toss.Serveonlettuceleaves.

BLACKBEANANDROOTVEGETABLESTEW

6servings

Source:TheVegetarianCookbook Ingredients1/2 cup black beans, soaked1/2mediumturnip,cutintoroundsandroundhalved1/4teaspoonnutmeg2largecarrots,quartered1 teaspoondillweed3 largepotatoes,quartered2tablespoonsparsley1 large onion, sliced1mediumparsnip, quartered 1/2teaspoonoregano1/2cupgreenpeas1/2cupmushrooms,halved57TheVegetarianCookbook

salt and pepperwater or stock to coverMethod In the bottom of a largecasseroledish,arrangetheturnipslicesandsprinklewiththenutmeg.Layertherestofthevegetablesinorder,sprinklingintheherbsaftereachlayer.Topwiththesoakedbeans.Pouroverenoughwaterorstocktocoverandseasonwithsaltandpepper.Coverwithagood tight-fitting lidandplace inanovenpreheated to300degF.Cook for 3 hours. If you desire, add dumplings and cook for a further 30minutes.NOTE: I made this recipe to emphasis the taste of the root vegetables. Addwhatevervegetablesandherbsyouwish.Iusedblackbeanstoaddsomeprotein.If exchanging legumes, be sure to use ones that can stand a lot of cooking,kidneybeansorchickpeas,forexample.

BLACKBEANDIP

8servings

Source:TheVegetarianCookbookIngredients1canblackbeans-

(15oz),drained,rinsed1smallonion,coarselychopped1smallbellpepper,coarselychopped1garlicclove,chopped58

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1 tablespoon red wine vinegar 1 tablespoon olive oil 1/2 teaspoon sugarFreshly-groundblackpepper, to tasteMethod Combine all ingredients in afoodprocessororblender.Processorblenduntilthebeansarecoarselymashed.Thisrecipeyields8servings.Servingsize:1/3cup.

BLACKBEANFIESTA

8servings

Source:TheVegetarianCookbookIngredients1/2cupoliveoil6 tablespoonsfresh lime juice1/4cup chopped cilantro1 teaspoon ground cumin4 cupscookedblackbeans2mediumredbellpeppersdiced1mediumredoniondiced1 1/2 cups cooked corn kernels1 jalapeno peppers, (1 to 2) seeded,diced(opt)saltandpepper59TheVegetarianCookbook

MethodInalargebowlmixeverythingexceptbeansandvegetables.Addbeansandvegetablesand tosswell.Tasteandadjust seasoning ifneeded.Garnishwithextracilantro.

BLACKBEANLASAGNA

1servings

Source: The Vegetarian Cookbook Ingredients 2 cups spaghetti sauce ofchoice 1 1/2 cups cooked am black turtle beans 4 whole grain lasagnanoodles, - (cooked) 2 cups ricotta cheese, or-low fat cottage 3/4 lbs.mozzarella cheese, grated 1/2 cup grated parmesan cheese 1/2 teaspoononion powder 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoningMethod Preheat oven to 350degF Mix seasonings with spaghetti sauce, andspoonasmallamountofthesauceintothebottomofabakingdish.Combinetherestofthesaucewiththecookedbeans.60

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Assemblethelasagnaina7-1/2"x12"bakingdish.Laydown2noodles,thenfollowwiththebeansandsauce,thenaddricottaorcottagecheese,mozzarella,andtheParmesancheese.Repeat,usingtheremainingnoodles,endwiththeParmesancheese.Bakefor20minutes.

BLACKBEANSALADWITHORANGES

4servings

Source:TheVegetarianCookbookIngredients3garliccloves,minced1/2redonion, chopped1/2 red bell pepper, diced1/2 yellow bell pepper, diced 1teaspoon cumin2 teaspoons coriander 4 limes, juice of1/2 cup olive oil 1jalapenopepper,minced2cupscookedblackbeans1 tablespooncilantro2oranges,peeled,sectionedMethodCombine firstnine ingredients inorder inlargebowl.Tossonbeansandoranges.Mixtocoat.61TheVegetarianCookbookSeasontotastewithsaltandpepper.

BLACKBEANSAUSAGEWITHTOFUANDFRESHCORN

8servings

Source:TheVegetarianCookbook Ingredients2 small shallots3 large clovgarlic 1 bunch fresh cilantro 3/4 cups vegetable stock 2 ounces plainunflavoredgelatin1tablespoonvegetableoil2cupscookedblackbeans1/2teaspoon salt 1/2 teaspoon ground white pepper 1/2 medium green bellpepper1 small carrot,peeled1/4cup firm tofu1/4 cup fresh corn kernelsMethodMincetheshallowsandgarlic.Chopthecilantro.Setaside.Heat oil in a heavy saut? pan over moderate heat. When oil is hot, add theshallotsandgarlic.Saut?for2to3minutesoruntiltender.Setasidetocool.Placethebeans,salt,andwhitepepperinafoodprocessor62

Chapter1:A-M

fittedwithametalbladeandprocessuntilbeansarepureed.Transfertoalargebowl.Tomakegarnish,removeseedsandmembranefromthebellpepper.Cutthepepperandcarrotintoverysmall(1/8in.)dice.Heatoilinasaut?panovermoderateheat.Whenoilishot,addpepperandcarrotsandsaut?for2to3minutesoruntiltender.Coolcompletely.Drainandtoweldrytofu.Cut thetofuintoverysmall(1/8in.)dice.Addtofu,corn, and cooled saut?ed vegetables to bean mixture, stirring to combine.Transfertoabowl.Pourstockintoadoubleboiler.Sprinklethesurfacewithgelatinandallowittobloomforabout10minutes.Heatgelatintoasyrupyconsistencyoverwaterthatis100to110F. Remove and allow gelatin to thicken slightly. Set the bowl ofbean/vegetablemixtureintoalargebowlfilledwithiceandstiroccasionallyasitcools.Addthegelatin.foldingtocombine,andcontinuestirringuntilthickenedandwellchilled.Toassemblesausage,spoonmixtureontoasheetofplasticwrapinalongline.Rollup(likeacigar),twistingtheendsclosedandsecuringwithbutcher'stwine,ifdesired.Chill3or4hoursorovernight.Toserve,removeplasticandcutonthebiasinto1/2-inch-thickslices.63TheVegetarianCookbook

BLACKBEANWITHPEPPERSANDCUMINVINAIGRETTE

4servings

Source:TheVegetarianCookbookIngredients11/4cupsdriedblackbeans,soaked 4 cups water 1 bay leaf 1/2 teaspoon salt 1 tablespoon red winevinegar 1 clove garlic, minced 1/4 teaspoon cumin 1 teaspoon hot peppersauce1 tablespoon chopped cilantro2 tablespoons olive oil1/2 red pepper,diced1/2yellowpepper,diced1/2greenpepper,diced1redonion,diced4scallion, thinly slicedMethodDrain beans and rinsewell. Put in a large pot

withthewaterandbayleaf.Bringtoaboilandsimmerfor1to11/2hours.Drain.Combinesalt,vinegar,garlic,cumin,hotpeppersauce,cilantroandoliveoilinasmallbowl.Pouroverwarmbeans.Tosswell.Addremainingingredients.Tossgently,garnishwithfreshcilantroandserveatroomtemperature.64

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BLACKBEANSANDPASTA

8servings


11/2cupslow-sodiumketchup1cupwater1/2cuptomatopuree2teaspoonsDijonmustard1 teaspoonpaprika1 tablespoonminced garlic1 tablespoonminced freshoregano1 teaspoonminced fresh thyme1/2 teaspoon groundcumin1/4teaspoongratednutmeg1/4teaspoongroundwhitepepper2cupscookedblackbeans,drained-pastaandvegetables---

1cupchoppedsweetredpeppers1cupchoppedyellowpeppers1cupsmallbroccoli florets 1/2 cup diced onions 8 ounces fettuccine or tagliatelleMethod TOMAKE THE SAUCE: In a 2 quart saucepan overmedium heat,simmer the ketchup, water, puree, mustard, paprika, garlic, oregano, thyme,cumin,nutmegandpepperfor1565TheVegetarianCookbookminutes.(Maybemadeaheaduptothispoint.Reheatbeforecontinuing.)Addthebeans.Keepwarmoverlowheat.TO MAKE THE PASTA AND VEGETABLES: Steam the red and yellowpeppers forabout3minutes; setasideandkeepwarm.Steamthebroccoliandonionsfor4to5minutes,oruntilcrisp-tender;setasideandkeepwarm.Whilethevegetablesaresteaming,cookthepastainalargepotofboilingwateruntiljusttender,about8minutes.Drainandtransfertoalargeplatter.Topwiththesauce.Topwiththevegetables.

BLACKEYEDBEANSWITHBASILSAMBUCADRESSING

4servings

Source:TheVegetarianCookbookIngredients1garlicclove,minced1lemon,juice of 1 teaspoon balsamic vinegar 2 tablespoons sambuca liqueur 2tablespoons freshbasil, chopped1 teaspoon black pepper, freshly ground -

salad---

2cupscookedblackeyedpeas1/2whiteonion,chopped1/2redbellpepper,diced1/4cupchoppedfreshbasil66

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Method

Combineingredientsfordressing.Mixwithsaladingredientsandrestatleasthalfanhourbeforeserving.Seasonifdesired.

BLACKOLIVEANDAVOCADOQUESADILLA

4servings

Source:TheVegetarianCookbookIngredients16-ouncecanpittedripeblackolives (about1 1/3 cups) 1 firm-ripe California avocado 1 small red bellpepper1/3cup chopped fresh cilantro sprigs2 tablespoons finely choppedredonion11/2 tablespoons fresh limejuice46-to7-inch flour tortillas1/2teaspoon vegetable oil 1 1/3 cups grated pepper cheese (about 5 ounces)MethodDrain oliveswell and cut crosswise into 1/8-inch-thick slices.Halve,pit, andpeel avocado and finely chop avocado andbell pepper. In a bowl stirtogetherolives,avocado,bellpepper,cilantro,onion,andlimejuice.67TheVegetarianCookbookPreheatbroiler.Puttortillasonalargebakingsheetandbrushtopswithoil.Broiltortillas 2 to 4 inches from heat until pale golden, about 45 seconds. Turntortillasoverandbroiluntilpalegolden.Sprinkle tortillas evenly with pepper and broil until cheese is melted andbubbling,about30seconds.Divideolivemixtureamongtortillasandcuteachtortillainto4wedges.

BOILEDPOT-STICKERS(SHWEIJOW)

24servings

Source:TheVegetarianCookbookIngredients--filling---

8 ounces regular or firm tofu 2 tablespoons black mushrooms, minced 2tablespoons shiitake mushrooms), - (presoaked) 2 tablespoons presoaked

minced tree ear 1 tablespoon dried lily buds, minced (presoaked) 1tablespoongreenonion,minced1/2teaspoonsalt21/4teaspoonssoysauce21/4teaspoonssesameoil--wrappers---

1cupall-purposeflour1/4cupwater--dippingsauce---soysauce68

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vinegar

mushroomsoakingliquid,or-watersesameoil,(optional)chileoil,(optional)Method Mash the tofu to yield about 3/4 cup. To make the filling, combinemashedtofuwiththemincedingredients,salt,soysauce,andsesameoil.Tomake thewrappers,mix flour andwater by hand, kneading just enough tomakeaballofdough.Coverandletrestforatleastanhour.Placeonalightlyflouredboard,andkneadfor2minutesorso.Withpalmsofyourhands,rollitintoalong,cylindricalshape,12incheslong,1inchindiameter.Cutcrosswiseinto1/2-inchpieces;youwillhave24.Ifyourclimateisdry,keepthedoughcovered.Shapethese,cut-sideup,intoaroundshape.Flattenthemwiththepalmorheelofyourhandonaflour-dustedboard.Withapastryroller,smallrollingpin,pieceofdowel,orevenanemptyjar--alloftheseshouldbewieldedunderthepalmofyourhand--rolleachintoaroundwrapper,3inchesindiameter,thickerinthecenter,thinnertowardtheedge.This is easily done by rolling the pastry roller from the edge of the piece ofdoughtothecenter,andbackagain,turningthedoughcounterclockwisealittlewithyour lefthandaftereach roll.Continueall thewayaroundseveral times,alsoturningthedoughoveronceortwice,untilyouhaveathin,3-inchwrapper.Toassemble,place1-1/2teaspoonsfilling(orasmuchasthewrapperwillhold)inanelongatedmoundinthecenter69TheVegetarianCookbookofeachwrapper;foldthedoughoverthefillingsothattheedgesmeet.Presstheedgestogetherforatightseal,atthesametimemakingfourorfivetinypleats,pinchedtightlyflushwiththeedge.Besurethatitiscompletelysealedtokeepthewateroutandthefillingin.(With commercialwrappers, itmaybenecessary tomoistenhalf of the insideedgefirsttogetaseal.)Bring4cupswatertotheboilinapot.Immerseeightdumplingsatatimefor3minutes(addanextraminuteiffrozen--donotdefrostthemfirst).Lesttheybreakopen,addalittlewatertoslowtheboilwheneveritbecomestoorapid.Stiroccasionally incase someof themstick to thebottom (true to their

name).After3minutes,removethedumplingswithaslottedspoon.Cooktheremainingtwobatchesinthesameway.Servehot,accompaniedbysmalldippingsaucersof soy sauce and vinegar (cider or Chinese dark), mixed in roughly equalproportions,ortotaste,andthinnedwithwaterormushroomliquidiftoostrong;addperhapsadropofsesameand/orchileoil.Some people like to add a little crushed garlic, minced green onion, and/orgingerroot.Advancepreparation:Thesecanbeassembledaheadandfrozen.Donotdefrostbeforecooking.

BOOLAWNEE(FRIEDLEEKPASTRIES)

32servings

Source:TheVegetarianCookbookIngredients***PASTRY***

70

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2 cups plain flour 1/2 teaspoon salt 2/3 cups cold water ***LEEKFILLING***

2 leeks, (2 leeks=3 cups chopped) 2 teaspoons salt 1/4 teaspoon hot chilipepper3teaspoonsoil***TOFINISH***

oilfordeepfryingMethodSift flourandsalt intoabowl,makeawell in thecentreandaddwater.Mixtoafirmdoughandkneadfor5minutesuntilelastic,dustingwithmoreflourifnecessary.Wrapinplasticfilmandleavetorestfor30minutes.Cutmostofthegreentopsfromleeks,halvelengthwiseandrinsewelltoremovealltracesofsoilbetweenleaves.Removerootsanddryleekswithpaper towels.Placeflatonboard,cutalonglengthat5(1/4inch)intervalsthanacrosstodice.Measureincupmeasureandplaceinbowl.Addsaltandchilipepperandkneadwithhandtosoftenleeks.Stirinoil.Rollpiecesofdoughintoballsthesizeofalargehazelnutandrollthinlyintoa10cm(4inch)circle.Alternativelyrolloutdoughandcutinto10cm(4inch)rounds.Placeabout2teaspoonsleekfillingincentreofcircle,moistenpastryhalfwayround edge of circle and fold pastry over filling. Press edge to sealwell, andusingtheedgeofathimble,(thetraditionalmethod)oracoffeespoonmakelittlecrescent-shapedsaroundtheedge,orpresswithfork.71TheVegetarianCookbookFry3or4atatimeinhotoiluntilgoldenbrown,turningtobrownevenly.Drainonpapertowelsandservehotorwarm.

BOURANEE BAUNJAUN (EGGPLANT WITH YOGHURTSAUCE)

6servings

Source: The Vegetarian Cookbook Ingredients 4 medium eggplants, (1 kgtotal) saltoil for frying 2 medium onions, sliced 1 green pepper, seeded,sliced2largeripetomatoes,peeledsalt1/4teaspoonhotchilipepper1/4cup

water***CHAKAH,(YOGURTSAUCE***

2 cups chakah, (drained yogurt) 2 garlic cloves, (or more) salt to tasteMethodCut thestems fromeggplantsand leavepeelon.Cut intoslices1cm(1/2-inch) thick.Spreadona trayand sprinkle slices liberallywith salt.Leavefor 30minutes, then drywellwith paper towels. Pour enough oil into a deepfryingpan(withlidtofit)tocoverbasewell.72

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Fryeggplantuntil lightlybrownedon each side.Donot cookcompletely.Liftontoaplatewhenbrowned.Addmoreoiltopanasrequiredforremainingslices.Asoildrainsoutofeggplantsonstanding,returnthistothepanandaddonion.Frygentlyuntiltransparent.Removetoanotherplate.Placealayerofeggplantbackintothepan.Topwithsomeslicedonion,greenpepperringsandtomatoslices.Repeatusingremainingingredientsandaddingalittlesaltandthechilipepperbetweenlayers.Pourinanyremainingoilfromeggplantandonionandaddthewater.Coverandsimmer gently for 10-15 minutes until eggplant is tender. Combine chakahingredientsandspreadhalfofthesauceintobaseofservingdish.Topwithvegetables,liftingeggplantcarefullytokeepslicesintact.Leavesomeofthejuicesinthepan.Top vegetableswith remainder of chakah and drizzle vegetable juices over it.ServewithKabaubandLawash(flatbread).

BOWTIEPASTAPIQUANT

6servings

Source:TheVegetarianCookbook Ingredients2medium tomatoes, diced 2tablespoonsredwinevinegar1/4cupchoppedfreshbasil1/4cupoliveoil1/4cupButter1clovegarlic,minced73TheVegetarianCookbook

11/2cupsfreshbreadcrumbs8ouncesbowtiepasta2cupsshreddedgreencabbage1/2 cup blanched slivered almonds, toastedMethod Toss togethertomatoes,vinegarandbasil;setaside.Stir togetheroliveoil,butterandgarlicinskilletovermediumheat;cookuntilbubbly.Stir inbreadcrumbs; cookstirringconstantly,until crumbsaregoldenbrown.Removefromheat.Cookpastainlargepotofboilingwateraccordingtopackagedirections;stirinshreddedcabbageduringlastminuteofcooking.Drain.Toss pastawith tomatomixture.Tosswith bread crumbmixture and almonds.Serveatonce.

BREADEDTOFUCUTLETS

6servings

Source:TheVegetarianCookbookIngredients2lbs. firmorextra-firmtofu,frozen(seenote)5cupswater1/2cupfreshginger,finelyminced3/4cupssoysauce1/2cupwhole-wheatpastryorwhite,74

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flour

1/2cupfinecornmealsoyorothervegetableoil,forfrying***DIP***

1/2lb. soft tofuadditional1/2cupwateradditional2 tablespoons soysauce***GARNISHES*** tofu tartar sauce, (recipe, follows) fresh parsleyMethodTodefrosttofu,placeplasticbagfilledwithfrozentofuintobowlofhotwater.Afterabout15minutes,drainbowlandadmorehotwater.Repeatprocessuntiltofuissoft.Remove tofu from plastic bag, rinse, and then squeeze out excess water byplacingcakesbetweentwoplatesandpressingplatestogetherwhiletippingoutwater.Cuttofuhorizontallyinto1/2inchthickslices.Inlargeshallowpot,combinewater,ginger,andsoysauce.Simmerslicedtofuinthemarinadefor20minutes.Withlargespatula,removetofu.Gentlysqueezeoutexcessliquidbypressingtofubetweenfingertips.Setaside.Tomakedip,combinesoft tofu,1/2cwater,and2Tbsoysauceinblenderorfoodprocessor;pourthisbatterontolargeflatplate.75TheVegetarianCookbookPlacewhole-wheatflourinasecondflatplateandcornmealonathird.Dredgeeachsliceofmarinatedtofufirstinflour,theninbatter,andlastincornmeal.Heatoiltosizzlinginlargeskilletanddeeporshallowfry(asyouprefer)eachcutletuntilbothsidesaregoldenbrown.Drainonpapertowels.Servewithdollopoftartarsauceandsprigoffreshparsley.Note:tofreezetofu,placeinplasticbag,seal,andfreezeforaminimumof48hoursbeforethawing.Thecoloroffrozentofuwillbealightamber,andwhencooked,itstexturewillbepleasantlychewy.

BRIAMI-GREEKVEGETABLECASSEROLE

6servings

Source:The Vegetarian Cookbook Ingredients1 eggplant2 lbs. zucchini 4

mediumpotatoes2greenpeppers1redpepper2mediumonions1cupoliveoil 4medium tomatoes2 garlic cloves1 teaspoon sugar salt & pepper, totaste76

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Method

(1)Preparethevegetables:Cuttheeggplant,zucchiniandpotatoesinbitesizedchunks(donotpeelthezucchiniortheeggplant).Removethestemsandseedsfromthepeppersandslicethemintostrips.Peelandslicetheonions.Dicethetomatoes.(2)Saut?' thevegetables except the tomatoes in theoliveoil in small batches.Sauteeachbatchfor2or3minutes, thenremovefromthepan,tryingtodrainsomeoftheoilsothatenoughoilisleftforthenextbatch.Whenyou'redone,most(ifnotall)oftheoilshouldbegonefromthepan.(3)Placethesautedvegetablesinabakingdishandtossthembrieflysothatyouwon'tgetonlyonekindofvegetableinoneplace.(4)Addthetomatoesintothepanandsaute'foracoupleofminutes.Crushthegarlic and add to the tomatoes. Add the sugar, salt and pepper to taste andsimmerforanotherminute.(5)Pourthetomatosauceontopofthevegetablesandbakeat350degForuntilthevegetablesaretender.(6)Servewith plenty of freshbread and, if you like, some feta cheese on theside.

BROCCOLILASAGNA

6servings

Source: The Vegetarian Cookbook Ingredients 12 ounces lasagna noodles,(wide)77TheVegetarianCookbook

2 tablespoons salad oil1 1/2 teaspoons salt 1/4 teaspoon pepper 20 ouncesfrozen broccoli, or spinach 2 cups tomato sauce, (2 to 3) 1 lb. creamedcottage cheese 1/4 cup sour cream 12 ounces mozzarella cheese, gratedMethodCooknoodlesaccordingtodirectionsonpackage.Drain,thentosswithoil, salt and pepper until well coated. Cook broccoli according to packagedirections.Drain.Combinecottagecheeseandsourcream.Arrangehalfofthenoodlesina12x8

bakingdish.Coverwithhalfofbroccoliandsauce,thenalayerofcheese.Addanotherlayerofnoodles,toppedwithbroccoli,sauceandcheese.,thenaddallofthecottagecheesemixture.Topwithremainingnoodlesandaddsaucetocover.Sprinklewithmozzarellacheese.Covertightlywithaluminumfoilandrefrigerate.About30minutesbeforeserving,heatovento350degFandbakefor30minutesoruntilcheesemeltsandisgoldenontop.

BROILEDTOMATOES

2servings


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Ingredients

2 tomatoes, unpeeled2 tablespoons olive oil 1 slice French bread 1 clovegarlic,peeled4sprigs freshparsley,nostemsSeasaltFreshgroundblackpepperMethodPreheatbroileratfullbroil.Cuttomatoesinhalfandplaceinanoven dish. Dribble oil over tomatoes and place under preheated broiler 2minutes.Inablenderbrieflychopbread,garlic,andparsleyintoacoarsemixture.Covereachtomatowithbreadcrumb,mixtureandseasontotaste.Returntobroilerfor1-2minutes,untilgoldenbrown;servehot.NOTES : Tomato halves topped with olive oil and mixture of bread crumbs,garlicandparsley.

BRUSSELSSPROUTSANDCARROTSALAD

5servings

Source:TheVegetarianCookbookIngredients110ozpkgBrusselssprouts,(1)5mediumcarrots,slicedandcooked1/2cuplemonshakerdressing79TheVegetarianCookbook

Method CookBrussels sprouts according to package directions until they arecrispbuttender;drain.Draincarrotsandput theminabowl;addBrusselssproutsandLemonShakerDressing; mix well. Cover and refrigerate 4-6 hours before using; stiroccasionally.

CABBAGE-PINEAPPLESALAD

4servings

Source:TheVegetarianCookbookIngredients3cupscabbage, (shredded) 1lbcanunsweetenedpineapple2 tablespoons sugar replacement1ds salt 1/2cup lo-cal whipped topping (prepared) Method Combine cabbage and

pineapplewithjuice,sugarreplacementandsalt.Stirtodissolvesugarreplacement.Allowtorestatroomtemperaturefor11/2to2hours.Drainthoroughly.Foldtoppingintocabbagemixture.80

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CARIBBEANSALSA

8servings

Source:TheVegetarianCookbookIngredients2cupsmangopeeledandcutinto1/4-inch cubes1/2cup cucumberpeeled, seeded and cut into 1/4-inchcubes 1/4 cup fresh cilantro chopped 2 tablespoons green onions finelychopped1/2Jalapenopepperseededandfinelychopped3tablespoonsfreshlime juice1-1/2 teaspoon brown sugar 1 teaspoon fresh ginger peeled andmincedds pepperMethod Inmedium-size bowl combinemango, cucumber,cilantro, green onion, jalapeno, lime juice, brown sugar, ginger and pepper.Coverandrefrigerateatleastonehourtoallowflavorstoblend.

CARROTPATE

4servings

Source:TheVegetarianCookbookIngredients2cupscarrots,sliced81TheVegetarianCookbook

1/4cup onion, diced1 garlic clove, slivered1/4 teaspoon dill2 tablespoonsoliveoil1/2cup -water1 tablespoonarrowroot,dissolved in1 tablespoon -water 2 tablespoons white miso 1/4 teaspoon sea salt 2 tablespoons tahini,optionalMethod "For this recipe youmay use a food processor instead of ablendertopureethecarrots.Mashthecarrotsroughlybeforepureeingthem.Youmightneedtoaddalittleextrawater;inwhichcase,simmerthepureed,flavoredcarrotsforalittlewhilelonger.Thepate shouldnot feelwet.The additional of two tablespoonsof tahiniwillmakethepatetastericherandhelpholdtheingredientstogether."Inamediumsaucepan,sautethecarrots,onions,garlicanddillintheoilfor2to3minutes.Addthewater,cover,andsimmeruntilthecarrotsaretender(about20minutes).Pureeuntilasmoothpasteandreturntothesaucepan.Combine the dissolved arrowroot,miso, salt and tahini, if youwish.Add thismixture to the pureed carrots.Bring to a slow simmer, stirring constantly andcookuntilthepatedetachesitselffromthesidesofthepan.

Removefromheat,turnthepatemixtureoutontoalightlyoiledservingdishandletcool.Servethepatewithcrackersortoast,orserveitasadipwithcrisp,raw82

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vegetables.

CARROTRAISINSALAD

4servings

Source: The Vegetarian Cookbook Ingredients 1 package Jell-O orangegelatin(sugarfree)3/4cupsboilingwater2tablespoonsraisins1/2cupcoldorangejuiceicecubes1/2cupcarrots,shreddedMethodCompletelydissolvegelatininboilingwater.Stirinraisins.Combinejuiceandenoughicecubestomeasure11/4cups.Add to gelatin; stir until slightly thickened. remove any unmelted ice. Stir incarrots. Spoon into individual dishes or small serving bowl. Refrigerate untilfirm,about2hours.

CAULIFLOWER

2servings


Ingredients2 cups water1 small cauliflower4 tablespoons safflower oil 2tablespoonswinevinegarSeasaltFreshgroundblackpepper6sprigs freshparsley, no stems Method Bring water to boiling in a saucepan. Washcauliflowerandcutintoquarters,leavinggreenleaves.Addcauliflowerquarterstoboilingwater,coverpan,lowerheat,andsimmer8minutes.Mixoilandvinegarinabowltomakedressing;seasontotaste.Draincauliflower inacolanderandplace inbowlwithdressing.Chopparsleyvery fine with a chefs knife and sprinkle over cauliflower; serve at roomtemperature.NOTES:Steamedcauliflowerwithdressingofoilandvinegar.

CAULIFLOWERANDPEASHAAK

1servings

Source: The Vegetarian Cookbook Ingredients 6 tablespoons cooking oil 1teaspoonmustardseeds1teaspooncuminseeds84

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1 medium cauliflower, divided into florets 1/2 teaspoon salt 1 teaspoonground turmeric 1/2 lb. frozen peas 1 1/2 teaspoons chile powder 2tablespoons groundcoriander1/2 teaspoon garammasalaMethod Heat theoilinalarge,heavypan.Addthemustardandcuminseeds,coverthepanforafewseconds,untilthe"popping"hasstopped.Addthecauliflower,saltandturmericandtosstocoverthefloretsinoil.Addthepeas, chile powder and ground coriander, toss again to cover evenly.Turn theheatdowntolow,covertightlyandcookuntilthecaulifloweristender.Sprinklewithgarammasalabeforeserving.

CAULIFLOWERPUREE

2servings

Source:The Vegetarian Cookbook Ingredients 1 cup cauliflower, cooked 2tablespoons sour cream or plain yogurt 6 sprigs fresh parsley, no stemsMethodPutcookedcauliflowerintoablenderwithsourcreamandparsleyandblend.Pourintoabowlandseasonwith85TheVegetarianCookbookpaprikatotaste.NOTES:Cookedcauliflowerpureedwithsourcreamandparsley,andseasonedwithpaprika.

CHATNIGASHNEEZ(CORIANDERCHUTNEY)

1servings

Source: The Vegetarian Cookbook Ingredients 1 cup roughly choppedcoriander2garliccloves1greenchili1/2cupcoarselychoppedwalnuts1/4cup lemon juice or vinegar saltMethod Pack chopped coriander (leaves)firmlyintocuptomeasure.Peelgarlicandchoproughly;slitchili,removeseedsandchoproughly.Place prepared ingredients andwalnuts in blender or food processor containerand process until a textured paste is achieved, adding lemon juice or vinegargraduallywhileprocessing.

Addsalttotaste,placeinabowlandchilluntilrequired.Servewithkabaubs.Note:Ifyouhavenoprocessororblender,passingredients through food grinder with fine screen, or chop ingredients finely,thenpoundwithapestleinamortar.Graduallystirinlemonjuiceorvinegarandaddsaltto86

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taste.

CHEESEAPPETIZER

16servings

Source:TheVegetarianCookbookIngredients4sliceswhitebread,thin1cupmayonnaise1/4cupgratedParmesancheese4freshparsleysprigs,nostemsMethodPreheatbroileratfullbroil.Removecrustsofbreadwithabreadknife;cutbreadintosmallsquares,orroundswithabiscuitcutter.Placesquaresonanovensheetandtoastonesideunderbroiler.Blendmayonnaise,cheese,andparsleyinablender.Pile1-2teaspoonsofmixtureinahighmoundonuntoastedsideofeachtoastsquare.Placeunderpreheatedbroileruntilmixturepuffsandbrowns,about1minute.NOTES:Smallsquaresofbreadtoppedwithmixtureofmayonnaise,Parmesancheeseandparsley;andbroiled.

CHEESEBISCUITS

24servings


Ingredients1/4lb.butter,softened1cupgratedsharpcheddarcheese1cupwhite flour 1/8 teaspoon powder cayenne pepper 1/8 teaspoon paprikaMethod Preheat oven to 400degF.Mix butter and cheese together in a smallbowlwithaforkoryourfingersorinafoodprocessor;addflourandseasonings.Formintoaballwithyourhands;pressdoughflatonaboard,pattingthin.Cutintoroundswithabiscuitcutterortherimofaglass.Bakeinpreheatedoven7-8minutes.NOTES : Easy to make; wonderful to eat. I first had these in Paris with anaperitif.Servehotorcold;nicewithsoupsandsalads,too.Makeasmanyasyouwish;refrigerateextradough.

CHICKPEACURRY

4servings

Source: The Vegetarian Cookbook Ingredients 1 cup cooked chickpeas(channadal)2 largeonions2driedredchiles1/4 lb.ginger3garliccloves1/2teaspoonmustardpowder1teaspooncumin1/2teaspoonturmeric88

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1/4 teaspoon cinnamon2 tablespoons vegetable oil salt, to taste1 mediumtomatoMethod Peel and cut onion. Cut ginger into small pieces. Put theseingredients, alongwithgarlic cloves,mustardpowder, and cuminpowder in ablender.Blendintoapaste.Cuttomatointosmallpieces.Overamediumheataddoiltoapan.Sautethecondiments.Whenthespicesbecomethickaddcuttomato.Stirandcookfor5minutes.Addcookedchickpeas.Turnovercontentsofpan.Add2 tablespoonsofwaterandsalt.Addcinnamonpowderandturmericpowder.Stirthepan.Cookfor8to10minutes.Servehotorwarm.

CHICKPEASALAD

1servings

Source: The Vegetarian Cookbook Ingredients 4 1/2 cups garbanzo beans,cooked6scallions,thinlysliced2tablespoons lemonjuice3/4 teaspoons salt89TheVegetarianCookbook

1/4 teaspoon groundblackpepper2 teaspoons cilantro,minced1 fresh hotgreenchili,minced1/4 teaspooncayenneMethod Pour contents of chickpeacans or home-cooked chickpeas into a saucepan. Bring to a boil. Drain,discardingliquid.[Youcanskipthisstepifyou'vejustcookedyourchickpeas].Inaservingbowl,combinechickpeaswiththeotheringredients.Mixwellandset aside, unrefrigerated, for 1 hour. Mix again. Serve cold or at roomtemperature.

CHICKPEAVINDALOO

2servings

Source: The Vegetarian Cookbook Ingredients 1 tablespoon olive oil 1medium onion, chopped 2 teaspoons minced fresh ginger 2 cloves garlic,

minced1 teaspoon ground cumin 1 teaspoon ground turmeric 1 cinnamonstick2greencardamompods1bayleaf1/4teaspooncayenne,*(1/4to1/2)2cupsthinlyslicedmushrooms2ripetomatoes,peeled,seeded,andchopped90

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3tablespoonswineorcidervinegar,(3to4)2cupscookedchickpeas,***

2potatoes,peeledanddiced,~2c1tablespoontomatopaste,**

1/2cupnonfatyogurtsaltandfreshlygroundblackpepperMethod1/2twasbarelyhot;try1tspnexttime.**1can1.Heattheoilinalargesautepan.Cooktheonionovermediumheatfor2min.Stirintheginger,garlic,cumin,turmeric,cinnamonstick,cardamompods,bayleaf,andcayenneandcookfor2-3minlonger,oruntiltheonionisverysoft.Increase theheat tohighandstir in themushroomsandtomatoes.Cookfor2-3min,oruntilmostof themushroomliquidhasevaporated.Stir in thevinegarandbringtoaboil.Stirinthechickpeas,thepots,2cvegetablestock,thetomatopaste,theyogurt,thesalt,andthepepper.Simmerthevinadloofor10min,oruntilthepotsandchickpeasaretender.Addstock as necessary to keep the stew moist. Just before serving, correct theseasoning,addingvinegar,salt,orcayenne.Vindalooshouldbeveryhighlyseasoned.Serveoverbasmatiricewithdollopsofyogurtandsprigsofcilantro.91TheVegetarianCookbook

CHILIRELLENOPIE

8servings

Source:TheVegetarianCookbookIngredients2cansgreenchilies,(8oz.ea.)1 lb. jack cheese, sliced 1 lb. cheddar cheese, sliced 4 tablespoons wholewheat flour1 cup evaporated milk 1 cup sour cream 4 eggs 1 cup dicedchickenorturkey2cupsmildsalsaMethodCutchiliesopenandline8"x13"baking dish with them. Layer both cheeses evenly over chilies. Add anyremainingchiliesoverthecheeselayer.Mixflourwithsmallamountofmilk;usingawirewhiskhelpstomakeasmoothpaste.Mix in remainingmilkandsourcream.Beat ineggs,oneata time;adddiced

meat.Pouroverchiliesandcheese;bakefor30minutesat350degF.Poursalsaovertopandbakeanadditional15minutes.92

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CHINESELENTIL&NOODLESALAD

4servings

Source: The Vegetarian Cookbook Ingredients 1 cup lentils, rinsed 2 cupswater1/3cup seasoned rice vinegar2 tablespoons peanut oil2 tablespoonssoysauce1 tablespoon fresh ginger, grated1 tablespoon sesame oil1 clovegarlic,minced6ouncesuncookedlinguine2qtboilingwater3/4cupsgreenonions,chopped1cupwaterchestnuts,sliced1cup freshorthawedfrozenpeapods1/4cupChineseparsley,choppedMethodPlacelentilsinamediumsaucepanwiththewater;bringtoaboil.Reduceheat,coverandsimmer10to12minutes,or until lentils are barely tender. Drain, if necessary, and place in a mediumbowl.Combinevinegar,oil,soysauce,ginger,sesameoil,andgarlic.Pouroverlentils.Coverandchillwhilepreparinglinguine.Inalargesaucepan,cookthelinguineinboilingwateruntilitreachesthedesiredtenderness.Drainwell, and rinsewith coldwater.Stir linguine into the lentilsalong93TheVegetarianCookbookwith the remaining ingredients. Chill several hours before serving to blendflavors.

CHINESENEWYEARNOODLES

6servings

Source:The Vegetarian Cookbook Ingredients2 tablespoons peanut oil 1/2teaspoonsalt3clovesgarlic,choppedfine1/4teaspoonfreshlygratedginger***vegetables***

6Chinesedriedmushrooms,cutjulienne1cupNapacabbage1/4cupdriedlilybudssoakedforonehour, (opt)2ouncesdriedbeancurdskin,soakedforonehour,(opt)1/2cupbambooshoots,cutjulienne***sauce***

2 tablespoons foo yee 1 tablespoon light soy sauce 1/8 teaspoon sugar 2teaspoons sesameoil1/2 teaspoongroundwhitepepper1 teaspoon garlic&redchilepastetotaste***additional***

4ouncescellophanenoodles,(saifun)soakedforonehour94

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2cupschickenstockgreenonions,choppedMethodRememberthebasicruleforchowing:Haveeverythingreadybeforeyoulightthewok.Soakandpreparethevegetables,mix thesauce,and thengo to it.Heat thewokandadd theoil,salt,garlic,andginger.Chowforamomentandthenaddthevegetables.Chowuntilhotandtenderandthenaddthesauce,thedrainednoodles,andthechickenstocktothewok.Stirandsimmeruncovereduntilthenoodlesareclearandtenderandhaveabsorbedmostofthebroth.Tasteforsaltandplaceinaservingbowl.Garnishwithgreenonions&serve.Note:ChowandchowingaretheChinesetermforstir-frying.

CHOU-CHOUKOOT/CURRY/POODUTHUAL

6servings

Source:TheVegetarianCookbookIngredients2mediumchayotesquash1/2cupshreddedcoconut2greenchiles,crushedturmeric,totastesalt,totastemustard1redchilepowder95TheVegetarianCookbook

urad dal oil, (seasoning) curry leaves, (seasoning) Method Peel skin ofsquash.Cube.Cookwitha littlewater, turmericandsalt.Whendoneyet firm,addcoconutandgreenchilepowdermix.Pourseasoningontop.Ifthere'smoreliquiditbecomeskootu,ifmoistbutnottooliquidthenpoduthual.Variations:Candoplaintanos(raw,greenor,ifnotthere,very,verygreenchiquitabananas)for a vazhakai poduthual/thoran. Also can do red pumpkin/butternut squashsimilarly.Anexcellentandquickckakkathoranisalsopossible.AThaicannedproductisgreenjackfruit,alreadycooked.Justshredthisbyhand,prepareseasoningin5-6tablespoonsoilandtosscrushedcoconutandgreenchilesin.Salt.Stirwellandremovewhen thoroughlyheated throughandstillmoist.Thisdishneedsa fairamountofcoconut,andthefreshoneispreferred.

CINNAMONRAISINAPPLEMUFFINMIX

12servings

Source:TheVegetarianCookbookIngredients--Mix:---

2cupsWhole-WheatPastryFlourOrunbleachedall-purpose96

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flour

1 tablespoonGroundcinnamon1 tablespoonBakingpowder1/2 tablespoonBakingsoda1/4tablespoonSalt1/2cupRaisinsAdditionalIngredients1cupAppleJuice1/2 cup Apple sauce2 tablespoonsOilMethodWhisk togetherfirst6ingredientsandstoreinanairtightcontainer.Packageraisinsseparately.Attachtheseinstructions:Toprepare,preheatovento350degF.Mixtogether1cupapplejuice,1/2cupapplesauceand2tablespoonsvegetableoil.Adddryingredientsandraisinsandstiruntiljustcombined.Spoonintolightlyoiledmuffintins,andbakefor20to25minutes,oruntilmiddleisdone.

CLASSICMAC'NCHEESEWITHATWIST

6servings

Source:TheVegetarianCookbookIngredients1lb.ElbowMacaroni,Rotini,orothermediumpastashape2 tablespoonsarine6 tablespoons all-purposeflour97TheVegetarianCookbook

2cupsmilk11/2cupsgratedCheddarcheese1/4teaspooncayennepepper1teaspoonsalt1/3cupgratedParmesancheeseMethodPreparepastaaccordingto package directions; drain and rinse under coldwater and set aside. Preheatovento375[?].Inamediumsaucepan,meltmargarineoverlowheat.Stirinflourwithawhiskandcook,stirring,for1minute.Graduallywhiskinthemilkandbringthesauceto a boil, stirring constantly. Remove from heat and add Cheddar cheese,cayennepepperandsalt.Stiruntilthecheesehasmelted.Inalargemixingbowl,stirthecheesesauceandpastatogether.Spoonintoa11/2-quart oven proof casserole dish. Sprinkle Parmesan cheese over the top.Bakeuntilbrownedontopandhotallthewaythrough,about30-35minutes.

CLASSICMEDITERRANEANSALAD

6servings

Source: The Vegetarian Cookbook Ingredients 1 medium head romainelettuce,torn3smalltomatoes,diced1mediumcucumber,sliced98

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1 small green bell pepper, sliced 1 small onion, cut into rings6 radishes,thinlysliced1/2cupparsley,chopped1/3cup oliveoil3 tablespoons lemonjuice1 garlic clove, crushed salt and pepper1 teaspoon mint pita halvesMethod Combine lettuce, tomatoes, cucumber, pepper, onion, radishes andparsleyinasaladbowl.Whisktogetheroliveoil,lemonjuice,garlic,salt,pepperandmint.Pouroversaladandtosstocoat.Serveimmediatelywithwarmpitahalves.

COCONUTRICE-PANDYA

4servings

Source:TheVegetarianCookbookIngredients3 tablespoonsghee1 teaspooncuminseeds1pnturmeric2cloves99TheVegetarianCookbook

4blackpeppercorns2blackorbrowncardamompods2cupsdriedcoconut2cupsbrownrice33/4cupswater11/2teaspoonssalt1tablespoonchoppedalmondsMethodPresoakriceforanhourandthenrinsewell,pickoutthedirt.Heat ghee in a heavy pot and saute cumin till brown. Add turmeric, cloves,peppercornsandcardamom.Stir for about aminute.Stir in coconut.Saute tillgolden.Addriceandcontinuesauteing,overmediumheatfor2minutes.Pourinwater,addsalt,bringtoaboil,lowerheat,coverandcookforabout20minutes,untilthewaterhasevaporatedandthericeiscooked.Garnishwithcashews,raisinsandalmonds.Servewithanymaincurry.

COLDPEANUTNOODLES

6servings

Source:TheVegetarianCookbookIngredients1lb.spaghetti,wholewheat2tablespoons sesame oil 2 garlic cloves, crushed 1 tablespoon ginger root,minced3tablespoonspeanutbutter100

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2tablespoonssoysauce2tablespoonsricevinegar1tablespoonlemonjuice5scallions, chopped1 cup radishes, sliced1 cucumber, slicedMethod Cookspaghetti in boiling water according to package directions. Drain. Whisktogether sesame oil, garlic, ginger root,peanut butter,soy sauce, vinegar,andlemonjuice.Mixdressingwithhotcookedpasta.Addscallions,radishesandcucumberandmixtogethergently.Chillintherefrigeratorforseveralhours,covered,beforeserving.

COLESLAW

2servings

Source:TheVegetarianCookbookIngredients1cupmayonnaise1lemon,ormore if neededPaprika1/4 small green cabbage-about 2 cups chopped2carrots1/4cupchoppedalmondsMethodPutmayonnaiseinasaladbowlandsqueezeinjuiceof1-2lemons;stirandseasontotastewithpaprika(dressingshouldbethin).Withachef'sknifechopcabbage101TheVegetarianCookbookcoarsely and toss with dressing in bowl. Grate carrots into salad bowl, addalmonds,andmixalltogetherwell.NOTES : Chopped cabbage, grated carrots and chopped almonds inmayonnaise-lemonjuice-paprikadressing.

COOKEDBANANAS

2servings

Source:TheVegetarianCookbookIngredients1tablespoonbutter2bananas,ripeandpeeled1orange1 tablespoonhoneyorbrownsugar2 tablespoonsrumorbrandyMethodMeltbutterinasautepanorskilletovermediumheat;addbananastopan.Graterindoforangeintopan;squeezeinjuiceoforangeandaddhoney.Coverpanandcookslowly10minutes,bastingbananas1-2timeswithsauceinpan.Heatrumorbrandyinasmallpan,lightwithamatch,andpouroverbananas;serve.

NOTES : Bananas cooked in butter, orange rind, orange juice and honey.Flambeedwithrum.

CORNCRISPS

15servings


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Ingredients

1cupyellowcornmeal2cupswater,boiling3tablespoonsbutter1/8teaspooncayenne pepper powder 1 egg, well beaten 1/2 cup poppy seedsMethodPreheatovento450deg.Measurecornmeal intoabowlandpourboilingwaterover.Addbutter and cayenne tobowl and let sit for2minutesuntil cornmealthickens.Stirinwell-beatenegg;withateaspoondropsmallrounds(thesizeofahalf-dollar)ontoabakingsheetandsprinklepoppyseedsovereachone.Bakeinpreheatedovenuntilbrownonedges,about8-10minutes.Thesmalleryoumakethecrisps,thefastertheywillbake.Ifyouwanttomakejustafewcrisps,placeextrabatterinrefrigerator;itwillkeep2-3days.Variation:Insteadofpoppyseeds,stir1/2cupgratedParmesan cheese intobatter.Yields: 30piecesNOTES : Savory cornmeal andpoppyseedcracker.Atastyappetizerwithadrink.

CORNPANCAKES

12servings


Ingredients8ouncescorn(1can),wholekernel1egg1/4cupwhiteflour1/2teaspoon bakingpowder1/4 teaspoon cayenne pepper powder1/4 teaspoonpaprika1 tablespoonbutterMethod Place all ingredients, except butter, in ablender.Blendbriefly;mixtureshouldbecoarse,withtexture.Heat 1 tablespoon butter in a saute pan or skillet; when hot (a drop ofwatershaken into pan will jump) drop in tablespoonfuls of batter, widely spaced.Lowerheat;cakesshouldcookslowlytoagoldenbrown.When crisp on bottoms, cakes will turn easily; when golden on both sides,removetoawarmdish.Add1teaspoonbuttertopanandrepeatprocess;servehot.NOTES:Thesedelicioussmallpancakesmakeaneasyappetizer tostartyourmeal;ortrythemwithasliceofhamandagreensalad.

CORNWITHBARBECUESAUCE

4servings

Source: The Vegetarian Cookbook Ingredients 2 ounces onion, chopped 1garlicclove,minced104

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8ouncestomatoes,skinnedandchopped4ouncesgreenbellpepper,diced1ounce green chilies, diced1/2 ounce ginger, grated1ounce vegetable oil 1tablespoontomatopaste2teaspoonsmaltvinegar1teaspoonWorcestershiresauce1/4pintvegetablestock1teaspoonmuscovadosugar1/4teaspoonsalt4mediumcornonthecob2tablespoonsdrysherryMethodHeatoil.Add theonionandgarlicandfryfor2to3minutes.Stirinthetomato,bellpepper,chili,ginger, tomatopaste,maltvinegar,Worcestershire sauce, stock, sugarandsalt.Bringtoaboil,coverandsimmerfor30minutes,removingthelidforthelast10minutesofcooking.Coolslightlyandthenpureebyforcingthroughasieve.Slicestalksfromthecorncobs.Removetheleavesandthesilkthreads.Placeina pan of boiling, salted water and simmer, covered, for 20 minutes, or untiltender(Mark'snote:thisseemstoolongforcookingcorn,buttheBritishdolikeovercookingvegetables!)Drain.Meanwhile, return the sauce to the pan, bring back to a boil, add sherry andsimmerforacoupleofminutes.Pourovercobsandserve.105TheVegetarianCookbook

CORN,BLACKBEAN,ANDROASTEDREDPEPPERSALSA

6servings

Source: The Vegetarian Cookbook Ingredients 1 cup dried black beans,pickedcleanOR2cansdrainedwell2teaspoonssalt2largeheavysweetredpepper,roasted11/2cups thick tomato-based bottled hot salsa1 1/2 cupscorn kernels, defrosted frozen, well drained3 green onion, trimmed andsliced1cupcannedtomatojuice1/2cupmincedcilantroMethod*SPEEDYTIME SAVING STEP: Skip cooking beans. Use canned black beans instead,makesuretheyaredrainedwell.Proceedwithrecipe.Inamediumbowl,combinethebeanswithwater tocoverbyat least3 inchesandletthemsoakovernight.Drainthebeans.Inamediumsaucepan,combinethebeanswithwatertocoverby at least 3 inches. Set over medium heat, bring to a simmer, and cookuncovered, stirring once or twice, for 30 minutes. Stir in the salt and cookanother20to30minutes,oruntiljusttender.Drainandcoolthem.

Intheopenflameofagasburnerorunderapreheated106

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broiler, roast the pepper, turning it often, until the peel is charred. In a closedpaperbag,orinabowlcoveredwithaplate,steamthepepperuntilcool(about20minutes).Rubawaythecharredpeel,stemandcorethepepper,andcut thefleshintoa1/4inchdice.In amediumbowl, combine the beans, roasted red pepper, bottled salsa, cornand green onions.Add enough tomato juice to give themixture a loose, salsalike texture (the amountwill depend on the thickness of the bottled salsa youhavechosen).Stir in thecilantro.Coverand refrigerateat least1hour.Adjusttheseasoning.Thissalsacanbeprepareduptotwodaysahead.

COUSCOUSPILAF

2servings

Source: The Vegetarian Cookbook Ingredients 1 tablespoon olive oil 1tablespoonunsaltedbutter1smallonion,cutinto1/4-inchdice3/4teaspoonsground cuminpn of cayenne pepper2/3 cups Israeli couscous, or one 10-ounceboxmedium-graincouscous11/4 teaspoons salt1/4 teaspoon freshlygroundpepper2tablespoonsfreshflat-leafparsley,coarselychopped107TheVegetarianCookbook

MethodIfusingIsraelicouscous,bring21/2cupswatertoaboilinamediumsaucepan; if using regular couscous, reduce amount of water to 2 1/4 cups.Meanwhile,inalargesaucepan,heatoliveoilandbutterovermedium-lowheat.Addonionsandcookuntillightlybrowned,about8minutes.Stirincuminandcayennepepper,andsautefor1minutemore.Stirincouscous,salt,pepper,andboilingwater.Coverandsimmeroverlowheatuntiltenderandwaterisabsorbed,about10minutes.Addparsley.

CREAMOFMUSHROOMSOUP

4servings

Source:TheVegetarianCookbookIngredients1lb.freshmushrooms1/4cupbutter2wholeshallots,minced2cupsmilk1cupheavycream4eggyolks

1/2cup sherrysaltblackpepperMethod Cleanmushrooms, separating capsand stems. Slice half of the caps crosswise into 1/8" slices. Chop stems andremaining caps.Melt two tablespoons butter in an enameled or stainless steelskilletandsautethesliced108

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capsuntiltheyjustturncolor,aboutfiveminutes.Removefromskillet.Addtwotablespoonsbuttertoskilletandsautechoppedmushroomsandshallotsuntiljusttender,about10minutes.Combine chopped mushrooms and shallots with milk in a medium saucepan.Seasonwithsaltandpeppertotaste.Simmer20-25minutes.Beateggyolksuntillight and lemon colored.Whisk cream into eggs.Whisk 1/2 cup of hot soupmixture into egg-cream mixture, two tablespoons at a time. Then blend eggmixtureintotherestofthesoup,pouringinaslow,steadystream,andbeatingconstantly.Addsherryandheatthrough,butdonotallowtoboil.

CRISPANDCOOLMIDDLEEASTERNSALAD

6servings

Source: The Vegetarian Cookbook Ingredients 1 green pepper, chopped 2medium tomatoes, chopped 1 medium cucumber, chopped and peeled 3greenoniontops,chopped1cupplainlow-fatyogurt1tablespoonfreshdill,or 1 1/2 teaspoons dried dill weed 1/2 teaspoon salt 1/2 teaspoon groundpepper109TheVegetarianCookbook

MethodTossgreenpepper,tomatoes,cucumber,andgreenonionsinamedium-sizebowl.Inasmallbowlcombineyogurt,dillsalt,andpepper.Spoonyogurtmixtureoversaladandtoss.

CRITTERLESSCHILI

6servings

Source:TheVegetarianCookbook Ingredients3 cups beans, dried; soaked,cooked 3 tablespoons chili powder 2 large onions, chopped 2 tablespoonscumin2 large carrots, grated or finely2 teaspoons cayenne1 bell pepper,chopped 1 tablespoon basil 6 garlic cloves, chopped 1 teaspoon thyme 1serranopepper,seededand1/4cuptamari2tablespoonsoliveoil1 teaspoon

saltorto taste26ounces spaghettisauce,commercialMethodOnmedium-high,stirfryvegies,garlicandserranoinoliveoilfor5minutes.Addspices;stirfry5minutesmore.110

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Adddrainedbeans;stirintospicesforafewminutes.Addspaghettisauce,stir,lowerheattosimmer,andcook30minutes.

CUCUMBERFILLEDWITHAVOCADOPESTO

1servings

Source:TheVegetarianCookbookIngredients1 largecucumber,preferablyhothouse3largegarliccloves,chopped1tablespoonpinenuts15largebasilleaves,minced1/4teaspoonsalt1ripeavocado,pittedandpeeled1teaspoonfresh lemon juice slicedblackolivespimento strips for garnishMethod Ifyou have a hothouse cucumber, simplywash and dry it. If you don't, removestripsofpeel,lengthwise,leavingthinstripsofpeelinplace.Thecucumberwilllookwhitewiththingreenstripes.Cutthecucumberinhalf,lengthwise.Withanapplecorerorteaspoon,removetheseedsbycuttingachannelinthecucumberlengthwisedown thecenterofbothhalves, threequartersof an inchwideandequallydeep.Discardseeds.Crush the garlic. Pulverize the pine nuts in a blender,mini-food processor, ormortar andpestle. Ina smallbowl,mix thegarlic,pinenuts,basil leaves, andsalt.111TheVegetarianCookbookMashtheavocadowithaforkandpassthroughasievetopuree.Addthelemonjuiceandgarlic-pinenutpasteandmixwell.Fill the channels evenlywith the pesto.Garnishwith olive slices and a singlelineofpimentosrunningdownthecenterofeachchannel.Chill,cutinto1/3-inchpieces,andserve.

CUCUMBERLOGSFILLEDWITHBLACKANDGOLD

12servings

Source: The Vegetarian Cookbook Ingredients 2 cucumbers 15 ouncesgarbanzo beans, canned, drained 1 tablespoon extra-virgin olive oil 1tablespoon water1/3 cup lemon juice, fresh 1 teaspoon salt 1/4 cup black

olives, dicedMethod Cut off the ends of cucumbers. Cut each cucumberwidthwiseinto6piecesandturnpiecessotheyareflat.Withamelonballerorgrapefruitspoon,gentlyscoopoutsomefleshfromthetopofeachcucumber.IN a food processor or blender, make hummus by combining garbanzos, oil,water,lemonjuiceandsalt.112

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Puree, adding more water if needed for creaminess. Stir in black olives andspoonmixtureintothehollowedoutpartofeachcucumber.Placeonaservingtray.Makes12appetizers.Helpfulhints:UseCalifornia blackolives for amild taste, orGreekblack olives for amorepungentflavor.Hummuscanbemadeuptoaweekinadvance.Filledroundscanbeprepareduptotwodaysinadvancebutarebestassembledimmediatelybeforeserving.Keepcucumberscoveredwithplasticwraptopreventdryingout.

CUCUMBERSALAD

2servings

Source:TheVegetarianCookbookIngredients1/2cupyogurt,plain1 lemonDropTabasco sauce, to tasteSeasaltPaprika1 cucumber, long and thin,unpeeled6freshparsleysprigs,nostems,chopped113TheVegetarianCookbook

MethodPlaceyogurtinabowlandsqueezeinjuiceoflemon.StirinTabasco,seasalt,andpaprikatotaste.Cutcucumbersintoverythinslicesintobowlandstirtomixwellwithyogurtsauce;addparsleyandserve.NOTES : Thin slices of cucumber in dressing of yogurt, lemon juice, Tabascosauceandpaprika.Verygoodwithbroiledchickenorsquab.

CUCUMBERSANDONIONSINDILLDRESSING

4servings

Source: The Vegetarian Cookbook Ingredients 2 large cucumbers, peeled,andthinlysliced1/2mediumonion,thinlysliced,andseparatedintorings-Dressing---

1/2cupfat-freeMayonnaise1tablespoonwhitevinegar,plus1teaspoonwhitevinegar 1/4 teaspoon dill weed 1 packet NutraSweet artificial sweetener

MethodCombine cucumbers and onion in a serving dish. In a separate bowl,whisktogetherMayonnaise,vinegar,dillweed,andsweetener.Pour dressing over vegetables and toss to coat. Cover salad and chill for 30minutesforbestflavor.114

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CURRIEDBEANSANDWICHSPREAD

8servings

Source:TheVegetarianCookbookIngredients3/4cupswater1onion, finelychopped1cupcelery,diced1greenbellpepper,diced1/2cupcarrot,diced2garlic cloves, minced 2 1/2 teaspoons curry powder 1/2 teaspoon groundcumin1 tablespoon soy sauce3cups cookedwhite beansMethod Place thewaterinasaucepan,addallthevegetablesandthegarlic.Cookstirringoccasionally,for15minutes.Stirinthecurrypowder,cuminandsoysauce,mixwell.Remove from the heat.Add the beans;mixwell. Place themixture in a foodprocessororblenderandprocessbrieflyuntilchoppedbutnotpureed.Chill.115TheVegetarianCookbook

CURRIEDCARROTS

1servings

Source:TheVegetarianCookbook Ingredients1 lb. carrots, peeled and cutinto1/2 inchslices1 tablespoonapricot jam1-1/2 teaspoon lemon juice3/4teaspoonsDijonmustard1teaspooncurrypowder1teaspoonunsaltedbutter2teaspoonsvegetableoil1-1/2teaspoonbrownsugar1/4cupraisinsMethodPlacecarrotsinasteamerbasketoverboilingwater.Coversaucepanandsteam5-7minutesoruntilalmosttender.Remove carrots from steamer and set aside. Combine apricot spread, lemonjuice,mustardandcurrypowderinasmallbowl.Heatbutterandoilinaheavynonstickskilletovermediumhighheat.WhenoilishotsautEcarrots1minute.Stirinbrownsugarandraisinsandsauteanother1-2minutes.Addspicemixture,stirringconstantly2-3minutes,scrapingdownsidesofskillet,oruntilcarrotsareglazed.

CURRIEDRICEWITHPINEAPPLE

4servings


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Ingredients

1onion,chopped11/2cupswater11/4cups low-sodiumbeefbroth1 cupuncookedrice1teaspooncurrypowder1/4teaspoongarlicpowder8ouncespineapple chunks, drainedMethod In a medium saucepan, combine onion,water, and beef broth. Bring to a boil, and add rice, curry powder and garlicpowder.Coverandreduceheat.Simmerfor25minutes.Addpineappleandcontinuetosimmer5to7minutesmoreuntil rice is tenderandwater isabsorbed.Transfer toaservingbowlandserve.Thisrecipeyields4servings.Servingsize:about1/2cup.

CURRIEDSPINACHANDCHICKPEASOUP

8servings

Source:TheVegetarianCookbook Ingredients2 tablespoons vegetable oil 2garliccloves,minced1mediumcarrot,grated1/4cuprawbarley1bayleaf117TheVegetarianCookbook

2 1/2 cups stock 4 cups cooked chick peas 3/4 lbs. spinach, steamed andchopped1 small zucchini,diced11/2 teaspoons favorite currypowder1/4teaspoon thyme 1/4 teaspoon cumin salt and pepper 2 cups stock 2tablespoons lemon juiceMethodHeat oil and saute garlic for 1minute.Addcarrot,barley,bayleafand21/2cstock.Bringtoaboil,coverandsimmerfor15 minutes. Puree half the chick peas and add to the pot with the spinach,zucchiniandseasonings.Simmercoveredforanother10minutes.Addtherestof the chick peas, the remaining stock and lemon juice. Simmer gently foranother15minutesuntilthebarleyistender.

CURRIEDSPINACH,WALNUTANDORANGESALAD

6servings

Source: The Vegetarian Cookbook Ingredients 1/2 cup golden raisins 10ounces spinach, torn 3 scallions, chopped 1 large orange, diced 1/2 cupwalnuts118

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1/3 cup olive oil 3 tablespoons white wine vinegar 1 teaspoon sugar 1/2teaspoon cumin 1/2 teaspoon madras curry powder chutney to taste, seerecipe below salt and pepper pita halves ***GINGER-RAISINCHUTNEY***

11/2cupsginger,chopped1greenchile,seeded,chopped3 tablespoonsredwinevinegar2 tablespoons golden raisins1 ds saltMethod Soak raisins inboiledwateruntiltheyareplumped.Drainanddrywithpapertowels.Combinespinach,scallions,orange,walnutsandraisinsinalargesaladbowl.Whisktogethertheoliveoil,vinegar,sugar,cumin,currypowder,chutney(seedirectionsbelow),saltandpepper.Pourdressingoverthesaladandtossgentlytocoat.Serveimmediatelysurroundedbywarmpitahalves.CHUTNEY:Combineall ingredients inablender.Processuntilsmooth.Addalittlewaterifnecessarytomakeasmoothpaste.Chillintherefrigerator.Keepsinthefridgefor1week.Makes1cup.119TheVegetarianCookbook

CURRYALMONDS

16servings

Source: The Vegetarian Cookbook Ingredients 1 lb. salted, roasted wholealmonds 1 tablespoon curry powder 1 tablespoon chili powder 1 1/2tablespoonscelerysalt1 tablespoongranulatedsugar2 tablespoons oliveoilMethodCombine seasonings in small bowl andmixwell; set aside. In heavyfrypanovermediumheat,heatoilalmosttosmoking.Addalmondsandstiruntilheated through. Sprinklewith seasonings and stir untilwell coated.Turn ontoshallowpanandcool.

DAHLPALAK(SPINACHANDSPLITPEAS)

4servings

Source:TheVegetarianCookbookIngredients1/2cupsplitpeas2cupswater1/4teaspoonturmeric1/2teaspoon salt1 lb. spinach,chopped3 tablespoonsbutter/oleo1tablespoonginger,freshandchopped120

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4garliccloves,chopped1tablespoongarammasala1tablespoonlemonjuice1pnsaltMethodSoaksplitpeasin2cupswater1hour.Addturmericand1/2tspsalttosplitpeas.Boil10minutesinsamewaterusedtosoakpeas.Addspinachandcookuntilmostoftheliquidhasbeenabsorbedandsplitpeasaredone.Meanwhile,heatbutter/oleoinaskillet.Addgingerandgarlic.Cookuntilgarlicisgolden.AddGaramMasala.Immediatelyaddtheseasonedgingerandgarlictothespinach-splitpeamixture.Addlemonjuiceandsalttotasteandserve.

DANDELION SALAD WITH MUSTARD GREENSVINAIGRET

6servings

Source:TheVegetarianCookbookIngredients--dandelionsalad---

2Anaheim,-chiles1/3lb.sunflowersprouts20earsbabycorn12radishes2lbs.dandeliongreens,washedand121TheVegetarianCookbook

stemmed--mustardgreensvinaigrette1bunchmustardgreens,washedandstemmed 1 cup sunflower oil 2 tablespoons herb-flavored vinegar 1/2teaspoon salt1/4 teaspoon black pepperMethod Slice the chiles diagonally,removeseedsandveins,andsticksmallbunchesofsproutsthroughthepieces.Removethehusksandsilkfromthecorn.Bringasmallpotofwatertoboilandcookthecorninit1minute.Drain, rinse in cold water, and cool. (If using canned corn, simply drain andrinse)Washandsliceradishes.Tomakevinaigrette,placemustardgreensinablenderandaddtheremainingingredients.Blenduntilsmooth.Tosswithsaladgreensandserve.

DITALINIWITHNO-COOKBEANSAUCE

6servings

Source:TheVegetarianCookbookIngredients1lb.Ditalini,ElbowMacaronior othermediumpasta shape, uncooked1 15-oz. can chick peas, drainedandrinsed122

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1 cup thinly sliced celery hearts, with leaves7 large ripe plum tomatoes,cored and quartered 1/2 cup chopped fresh basil or parsley 4 ouncesmozzarellacheese,diced(about1cup)115-oz.canartichokeheartspackedin water, drained and quartered 2 tablespoons olive or vegetable oil 2tablespoons lemon juice1 tablespoon Dijonmustard3/4 teaspoons salt 1/4teaspoon freshly ground pepperMethod Cook pasta according to packagedirections.Whilepastaiscooking,combineremainingingredientsinamixingbowl.Whenpastaisdone,drainandaddittochickpeamixtureandtosstomix.Letstand3to5minutesandserve.

DOMATOSOUPAMESPAGHETTI

2servings

Source:TheVegetarianCookbookIngredients455g tinnedtomatoes,sieved123TheVegetarianCookbook

2celerysticks,chopped1onion,chopped1largecarrot,chopped1mediumpotato,diced60oliveoilseasaltblackpepper22gwholemealspaghetti1"bitsMethodPutthetomatoesinasaucepanAdd1.8lofwaterAddthecelery,onion,carrot,oil,saltandpepper.Simmerfor30minutesthenaddthespaghettiServe when the spaghetti is cooked (about 10-15 minutes)DOROTHY'SMOSTACCIOLIVEGETARIANPASTAWITHWALNUTS

4servings

Source:TheVegetarianCookbookIngredients***THESAUCE***

3 onions, yellow, chopped2 shallots, chopped3 garlic cloves, chopped1/2cupoil,olive3tablespoonsoil,peppersherry*

1/2 walnuts, coarsely chopped 2 teaspoons oregano, dried 1/3 cup basilleaves,slicedinfineribbosavethetopcenters,124

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(florets)ofthebasforgarnish28ounces tomatoes,crushed (canned)1cupwine, burgundy 1/2 bell pepper, red julienne cut 3 zucchini, baby sizejuliennecutpepper,redcrushedflakessalt***THEPASTA***

3 cups mostaccioli, (macaroni) ***THE TOPPING*** cheese, mozzarellashredded basil leaves, for garnish Method Cook the pasta according topackagedirections.Inalargeskilletorsaucepan:HeattheOliveOilandtheSherryPepperOil.Addand Saut? the Oregano, Onions and Shallots until almost translucent beforeaddingthegarlicandwalnuts.Addthewalnutsandgarlic.Saute,withoutlettingthe garlic brown. Add the crushed Tomatoes and Burgundy wine and Basil.Cookslowlyoveralowheat,uncovered.Inamicrowaveoven:Coverandcook the juliennedRedPepper for1minute.Setaside.CoverandcookthejuliennedZucchinifor2to3minutes.Setaside.TheRedPeppersandZucchiniwillmaintaintheirprettycoloringbycooking"aldente"inthemicrowave.125TheVegetarianCookbookWhenthetomatosaucehasbeenreducedandistheconsistencydesired,addtheRedPeppersandZucchini.HeattheBroiler.Drain the cooked pasta. (Becausewater can cling to the insides of these little"macaronipipes",IgivethepastaafewspinsinmyLettuceSpinner.)Addthepastatothetomatosauceandtoss.Tastethesauce,addingsaltandCrushedRedPepperFlakesasdesired.Transfer the Pasta and Sauce to a oven proof serving dish. Liberally, sprinkleshreddedMozzarellaCheeseontopofthePastamixture.Placeunderthebroileruntilthecheesemelts.RemovefromtheovenandgarnishwiththeBasilfloretsandleaves.

DRYSAUTEDGREENBEANS

4servings

Source: The Vegetarian Cookbook Ingredients 5 teaspoons peanut oil orcanola oil10 garlic, peeled&minced1 teaspoon minced gingerroot 1 lb.green beans, (2" pieces) 1 teaspoon oriental sesame oil 1/2 teaspoon salt,(optional)126

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Method

Heat the oil in a wok or skillet. Add the garlic and ginger, and stir-fry theingredientsfor30seconds.Addthegreenbeans,andstir-frythemoverhighheatfor2to4minutes.Add thesesameoilandsalt (ifdesired), toss the ingredients tocoat them,andservethebeans.Preparationtip:Thebeansaresupposedtobetender-crispandshriveledorevencharredabitontheoutside.Ifyoulikemoretenderbeans,cover thepanafteraddingthesesameoilandsalt,andcontinuecookingthebeansforafewminutesovermoderatelylowheat.

EASYAPPLEBURRITOS

2servings

Source:The Vegetarian Cookbook Ingredients2 flavored tortillas (about6inches)1apple,slicedpaper-thinsugartotasteMethodMixtheapplesliceswiththecinnamonandsugar.Spreadtheapplesontheflavoredtortillas.Rollupeachtortillaburrito-style.Heattheburritosinamicrowaveoven.127TheVegetarianCookbookToptheappleburritoswithicecreamorwhippedcream.

EASYEGGPLANTPARMESAN

6servings

Source:TheVegetarianCookbookIngredients2mediumeggplants,peeled&sliced,-1/2-inchthick2tablespoonsvegetableoil1garlicclove,minced2/3cups Italian-style breadcrumbs 3/4 cups parmesan cheese, divided 3 cupscookedrice30ouncespreparedspaghettisauce2cupsshreddedmozzarella

cheeseMethodCookeggplant inoilwithgarlic in large skilletovermedium-highheat;setaside.Combinebreadcrumbswith2tablespoonsParmesancheese.Placeeggplantslicesin13x9-inch glass casserole, overlapping slices if necessary. Sprinkle withbreadcrumbmixture.Combinerice,sauceandremainingParmesancheeseinlargebowl;pourmixtureovereggplant.Sprinklewithmozzarellacheese.Bakeat375degF.for20minutesoruntilcheeseismeltedandlightlybrowned.

EASYSPINACHSTUFFEDMUSHROOMS

4servings


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Ingredients

16 each Large Fresh white mushrooms 1 pkg (12 oz.) Frozen spinachsouffle, thawedMethod Preheat oven to 400degF.Removemushroom stems.Spray both sides of capswith nonstick cooking spray. Place caps, cavity sidedown,onashallowbakingpan.Bakeuntil tenderandgolden,about10minutes.Turncapscavitysideup.Filleachcapwithspinichsouffle.Bakeuntilhot,about10minutes.

EGGSALADSANDWICH

2servings

Source: The Vegetarian Cookbook Ingredients 2 large hard-cooked eggs,cooled under running water1 tablespoon fat-free sour cream 2 teaspoonssweetpicklerelish2 teaspoonsreduced-fatMayonnaise1/4 teaspoonDijon-style mustard 1 pn salt, (optional) 1/4 cup finely-chopped celery 2 slicesreduced-fatwhole-wheatbread129TheVegetarianCookbook

Paprikaforgarnish,(optional)MethodCuteachegginhalf.Carefullyremovetheyolks.Discardoneyolk.Inasmallbowl,mashtheremainingeggyolk.Addthesourcream,picklerelish,Mayonnaise,mustard,andsalt(ifdesired).Stirtomixwell.Stirinthecelery.Choptheeggwhitesandstirthemintotheyolkmixture.Spread themixtureoneach sliceofbread.Serveasopen-faced sandwiches. Ifdesired,garnishwithalightsprinklingofpaprika.Comments:Ifyouloveeggsaladbuthavecutitfromyourmealplanbecauseofthecholesterol,trythiszippyrecipe,whichdiscardshalfoftheeggyolks.Withallofthetasteoftraditionaleggsaladandfarlessfat,it'soneofthis'sfavoritesandwiches.

EGGTACOS

4servings

Source:TheVegetarianCookbookIngredients1/2mediumonion1jalapenopepper,seeded1/2 sweet redpepper, seeded5 tablespoons olive oil 6 eggs,separated2tablespoonsmilk130

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1tablespoonchilipowder4flourtortillas1largetomato,chopped4ouncesMonterey jack cheese, shredded picante sauce, to taste salt and pepperMethodChoponionsandpeppers and saute in two tablespoonsoliveoiluntillimp.Beateggyolkswithmilk,chilipowder,andsaltandpeppertotaste.Stir in cookedonions andpeppers.Beat eggwhites separatelyuntil stiff.Foldintoeggyolkmixture.Heatremainingoliveoilinlarge,oven-safeskillet.Spreadeggmixture in skillet and cook until eggs are set on bottom.Place pan underbroileruntiltopisbrown.Heattortillas.To serve, divide eggmixture into fourparts.Place apieceof egg in centeroftortilla.Topwith cheese, tomato, and picante sauce to taste. Fold tortilla overegg.

EGGPLANTANDPEPPERCASSEROLEWITHRICE

6servings

Source: The Vegetarian Cookbook Ingredients 1 1/2 cups brown rice 3tablespoonsoliveorvegetableoil1eggplant, (about12oz),cut1/2"cubes131TheVegetarianCookbook

1onion,diced1greenbellpepper,cutinsquares1redoryellowbellpepper,cut into 1/2" square4medium tomatoes, (or 16-oz can), peeled, seeded 4teaspoonsgroundcumin1teaspoongroundcoriander1/2 teaspoon turmeric1/2teaspoongroundginger1/4teaspooncinnamon1/4 teaspooncayenne1/2cuppepper1/4cup cilantro, chopped1 teaspoon salt3 cups water cilantroleaves for garnishMethod Rinse rice, cover with warm water and set asidewhilepreparingvegetables.Preheatovento375degF.Heatoilinawideskillet,addeggplantandonionandsauterapidlytodistributeoil.Cookuntileggplantissomewhattender,about15minutes.Addbellpeppers, tomatoes, spices, cilantroandparsley.Drain riceandadd tovegetables alongwith salt. Cook for severalminutes, stirring frequently; thenaddwaterandbringtoaboilTransfermixturetobakingdish,coverwithfoilandbakeuntilriceisdone,about45minutes.Garnishwithfreshcilantroleaves.132

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EXTRACHEESELASAGNE

6servings

Source:TheVegetarianCookbook Ingredients2eggpastarecipe, (above) 1lb.ricottacheese20garlic,minced10ouncesfrozenchoppedspinach*

1 egg1 teaspoon salt4 cups Italian tomato sauce, seasoned2 cups gratedprovolonecheese2 cups gratedmozzarella1 cup freshly grated parmesancheeseMethod*thawedanddrainedPreparethepastadoughaccordingtorecipedirections.Cutintostripsabout13"longand3"wide.Youwillneed togatherall the trimmedscrapsandreroll thedoughtomakeenoughnoodles.Thisrecipeshouldworkoutexactlyifyourollyourdoughthin.Combine the ricotta,garlic,spinach,egg and salt.Mix well by hand or in foodprocessor.Toassemblethelasagne,pouralittlebitofsauceinthebottomofa9x13"bakingdish.Coverwitha layerofnoodles,then layerofsauce.Sprinklealayerofprovolone,alayerofmozzarella,thenalayerofParmesan.133TheVegetarianCookbookCover with a layer of noodles,then sauce,then the ricotta cheese mixture.Topwith a layer of noodles,sauce and the grated cheeses. Finish with a layer ofnoodles,sauce and grated cheese. Cover the lasagne lightly(if you are usingaluminum foil,make a tent with the foil so it doesn't touch the top of thelasagne). Bake for 1 hour at 350degF.Remove the cover and bake for anadditional30minutes.Allowthelasagnetoset10minutesbeforeserving.Thislasagnewillbequitefirmandcanbeservedintidy-lookingsquares.Serves6generously.

FALAFEL

20servings

Source:TheVegetarianCookbookIngredients3cupsgarbanzobeans,cooked1 tablespoon lemonjuice1/2cup onion, chopped2 tablespoons flour,wholewheatpastry1/4cup wheat germ1/4 cup parsley 1/4 cup sesame seed 1/4teaspoonpepper1/4 teaspoon garlic powder 2 tablespoons oilMethod Heatovento350F.Inafoodprocessororblendergrindgarbanzobeans, lemonandonion.Removeandaddflour,wheatgerm,parsley,sesameseed,134

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pepperandgarlicpowder.Forminto20falafelballs.Heatoilinalargebakingdish,thenaddfalafelandbake15min,stirringoccasionally.

FASTPILAF

4servings

Source: The Vegetarian Cookbook Ingredients 1 cup onions, chopped 30garlic2 tomatoes, chopped1 lb. beans, canned4 cups water2 cups quickbrownrice,quinoa,orcouscousMethodSauteonionsandgarlic inoliveoiluntiltender.Addtomatoes,beans,waterandgrain.Season with herbs and spices of your choice. Cook until the grain is tender.Servewithtossedsalad.Thiswouldbegreattomakeaheadandtaketoworkinthesummertime.135TheVegetarianCookbook

FETTUCCINEPRIMAVERA

4servings

Source:TheVegetarianCookbookIngredients2carrots,sliced1cupbroccoliflorets1cupcauliflowerflorets1cupzucchini,sliced1/3cupsnowpeas,endstrimmed4teaspoonsmargarine1teaspoonbasil,driedblackpepper1/4cupchicken stock, (no fat)1/2 cup parmesan cheese, grated 1/3 lb. fettuccineMethodBlanchcarrots,broccoli,andcauliflowerbyimmersinginboilingwaterforabout1minute.Removeandplungeinto icewater.Drainandreserve.Inanonstick skillet overmediumheat, saute zucchini and snowpeas inmargarineuntil crisp-tender, about 3-4 minutes. Add carrots, broccoli, cauliflower, basilandpeppertotaste.Stirinchickenstockandparmesan.Meanwhilecookfettucineuntilaldenteanddrain.Divideamongservingplatesandtopwithvegetable-cheesemixture.Serveimmediately.136

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FETTUCINEALFREDO

6servings

Source:TheVegetarianCookbookIngredients1lb.freshlinguine1cupheavycream3tablespoonssoftenedbutterSalttotastePeppertotasteNutmegtotasteMethodBringalargepotofsaltedwatertoaboil.Addthepastaandcookuntilitistenderbutstillfirmtothebite,about3minutes.Drainanddrylinguineandsetaside.Inasaucepanplace3/4cupoftheheavycreamandbutter.Cookovermediumheatjusttothicken.Addlinguinetothesaucepan,andtosstocoat.Addremaining1/4cupofcreamandParmesancheese.Seasontotastewithsalt,pepper,andnutmeg.Transfertoaservingdish,andserveimmediately.

FETTUNTA TOSCANA (GRILLED BREAD WITHTOMATOES)

4servings

Source:TheVegetarianCookbookIngredients4largeripetomatoes137TheVegetarianCookbook

1/4 cup basil leaves, torn6 slices country stylebread, cut 1/2" thick andhalved3 large garlic cloves, lightly crushed salt and pepper4 tablespoonsolive oilMethodWash the tomatoes and cut them in half. Remove as manyseedsaspossibleanddicethem.Settheminasmallbowlandcombinewiththebasil leaves.Grillorbroil thebreadslicesandturnthemsothatbothsidesarelight brown. Rub each slice with a garlic clove. Spoon some of the tomatomixtureoverthebread,sprinklewiththesaltandpepperanddrizzlewitholiveoil.Serveimmediately.VARIATION:FettuntacoRucola.Replacethebasilwith1smallbunchofarugula,stemsremovedandleavesfinelydiced.

FIVE-JEWELCREAMEDLENTILS(PUNJAB)

8servings

Source: The Vegetarian Cookbook Ingredients 175 g yellow split peas,(channadal)90gwhitegrambeans, (uraddal))45g yellowmung beans,(moongdal)45gred lentils, (masardal)1/2 teaspoon turmeric2 teaspoonssalt,(ortotaste)6tablespoonsvegetableoil138

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2mediumonions,peeled,slicedin1thinrings2 teaspoonsgarlic,minced2teaspoonsginger,gratedorcrushed3mediumtomatoes,slicedin2cmthick2tablespoonsvegetableoil11/2 teaspoonscuminseed1/2 teaspooncayennepepper1 teaspoonpaprika4 tablespoons fresh coriander, chopped2 greenchilies,mincedMethodPickcleanandwashallthebeansthoroughlyinseveralchangesofwater.Put theminadeeppotwith1/2teaspoonturmericand11/2litres(11/2quarts)ofwater.Bringthewatertotheboilandstiroftentopreventthebeansfromstickingtothebottomofthepanorlumpingtogether.Cookovermediumheat,partiallycovered,forabout30minutes.Stir in the salt to taste.Keep the lentils on a low simmerwhileyoumake thefriedseasonings.Heat4-6tablespoonsoftheoilinalargefryingpanovermediumhighheat.Addthe onions and cook, stirring constantly, until they turn light brown (15-18minutes).Addthegarlic,gingerandchiliesandcontinuecookingfor2moreminutes. Increase the heat to high, add the tomatoes, and fry, turningthemcarefullyandshakingthepan,untiltheylookslightlybrownedandcooked(about5minutes).Pourtheentirecontentsofthepanoverthedalandgentlystirtomix.Continuesimmeringwhileyoumakethespicedbutter.139TheVegetarianCookbookWipethefryingpancleanandplaceitonmedium-highheat.Addtheremaining2 tablespoons of the oil.When it is hot, add the cumin, cayenne and paprika.Immediatelypourtheentirecontentsofthepanoverthedal,scrapingthemixtureoutwitharubberspatula.Stirafewtimes,justtostreakthedalwiththespicedbutter.Servegarnishedwithcorianderandmorepaprika.

FRESHMUSHROOMANDPEPPERPIZZA

4servings

Source: The Vegetarian Cookbook Ingredients 8 ounces fresh whitemushrooms 1 large sweet red bell pepper 1 1/2 cups shredded fontina

cheese,divided1prebaked(16ounce)pizzashell1/4cupgratedParmesancheese3tablespoonsItaliansaladdressingMethodPreheatoven to450degF.Trimmushrooms;cut into thinslices (makesabout3cups).Cutbellpepper inthinstrips.Sprinkle1/2cupfontinaoverpizzashell. Ina largebowl,combinemushrooms, pepper strips, Parmesan and salad dressing until well blended;scatteroverpizzashell.Sprinkle with remaining 1 cup fontina. Bake until mushrooms are tender andcheesehasmelted,10to12140

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minutes. Topwith chopped parsley, if desired.Variations: In addition to or inplace of the red bell pepper, use 1/2 cup thinly sliced plum tomatoes, greenonionsorpepperoni.

FRESHSPINACH

2servings

Source:TheVegetarianCookbookIngredients1smallbunchfreshspinach2tablespoonssaffloweroil1lemon-gratetherindSeasaltFreshgroundblackpepperMethodWash spinach leaves and chop leaves coarsely with a chef'sknife;don'tusestems.Heatoilinasautepanorskillet,addspinach,andcookovermediumheat3-4minutes.Addgratedrindoflemon,squeezejuiceoflemonoverspinach,andstir.Seasontotasteandserve.NOTES:Sauteedchoppedspinachdressedwithlemonjuiceandlemonzest.

FRIEDBEANCURDWITHSWEETNUTSAUCE

3servings


Ingredients 16 ounces ready-fried bean curd oil, for deep-frying 5tablespoons white vinegar4 tablespoons sugar1 teaspoon salt 1/2 teaspoonchili powder2 tablespoons ground roast peanuts --to garnish--- corianderleavesMethod Slice the bean curd cubes in half diagonally and deep-fry theeight triangles until the white side is golden brown. Drain and arrange on aservingdishandsetaside.Inasaucepanheatthevinegar,sugarandsaltuntilthemixturethickens.Removefromtheheatandaddthechilipowderandgroundpeanuts,stirringwelluntilalltheingredientsarethoroughlymixed.Turnintoaservingbowl,garnishwithcorianderleavesandservewiththebeancurd.

FRIEDONIONFRITTERS

20servings

Source: The Vegetarian Cookbook Ingredients 4 onions, grated 8 clovesgarlic,finelyminced2tablespoonsmincedseededfreshhot142

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chilies

1/4 cup minced fresh parsley 1 teaspoon grated fresh ginger 1 teaspoonmincedfreshcilantro1/8teaspoongroundcoriander1/8teaspoon fenugreek1/8teaspooncumin1/8teaspooncayenne1/8teaspooncinnamon1/2teaspoonsugar1/4teaspooncoarselygroundblackpeppersalttotaste2eggs1/2cupunbleachedall-purposeflouroilforfryingMethodMixalloftheingredientsexcepttheoiltogetherwell.Fryasmallpattyinabitofoilinaskillettotestforseasoning.Addsaltandmorecayenneatthistimeifyouwish.Divideinto16to20equalportionsandformintoballs.Youmayneedtolightlydustyourhandswithflourtopreventsticking.Put4inchesofvegetableoilintoadeepfryerorwokandheatto375degF(theoil shouldbehotbutnot smoking).Fry thebhugiasa fewata time for3 to4minutesoruntilgoldenbrown.Fryonefirstandbreakopentomakesuretheywill be done on the inside, reduce the heat slightly and test again. Drainthoroughlyonpapertowelsandservehot.143TheVegetarianCookbook

FRUITPUFFPANCAKE

4servings

Source:The Vegetarian Cookbook Ingredients5 egg substitute equivalents1/2 cup skimmilk1/2 cup flour1 tablespoon vanilla extract4 cups mixedfresh fruit (try sliced strawberries, blueberries, and bananas) MethodPreheattheovento425degF.Sprayapieplateorovenproofskilletwithnonstickcookingspray. Ina largebowl,combine theeggsandmilk.Add the flourandvanilla.Pourthebatterintothepreparedpanandplaceitintheoven.Bakefor15to20minutesuntilbatterispuffedandedgesarebrowned.Removethepuffpancake,fillthecenterwiththefruit,cutintowedges,andserve.

FULNABED(EGYPTIANBEANANDVEGETABLESOUP)

6servings

Source:TheVegetarianCookbookIngredients1cupchoppedonions144

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garliccloves,pressed1/4cupoliveoil1 teaspoongroundcuminseeds11/2teaspoonssweetHungarianpaprika1/4teaspooncayennebayleaves1 largecarrot,chopped1cupchoppedfreshtomatoes31/2cupsvegetablestock2cups canned or cooked fava beans 1/4 cup chopped fresh parsley 3tablespoonsfreshlemonjuicesaltandfreshlygroundblackpeppertotastefreshmint leaves, (optional)MethodApopularEgyptian soup,FulNabed issimpleandnutritious.Inalargesouppotsautetheonionsandgarlicintheoliveoiluntiltheonionsaretranslucent.Addthecumin,paprika,cayenne,bayleaves,andcarrotsandcookonmediumheatfor5minutes.Stir in the chopped tomatoes andvegetable stock and simmeruntil the carrotsaretender,about15minutes.Finally,addthecookedfavabeansandtheparsleyandlemonjuice.Addsaltandpeppertotaste.FulNabedcanbeservedwithPitaBreadandgarnishedwithfreshmintleaves.145TheVegetarianCookbook

GAZPACHO

6servings

Source: The Vegetarian Cookbook Ingredients 4 cups red ripe tomatoes,chopped1cupcucumber,chopped1cuplargebellpeppers,chopped1/2cuponion, chopped 1 clove garlic 1 cup bread crumbs 1/4 cup olive oil 1tablespoon balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon white pepperMethod Puree vegetables in blender or foodprocessor. Press through sieve toremoveseeds.Pureebreadcrumbswitholiveoilandvinegar.Blendintovegetablepureeandseasonwithsaltandpepper.Chillwell.

GIANTPUFF

2servings

Source:TheVegetarianCookbookIngredients3tablespoonsbutter2eggs146

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1/2 cup white flour1/2 cupmilk1/4 cup GruyEre cheeseMethod Preheatoven to 475deg-500deg F. It is very important to let oven heat to fulltemperature.Havereadyaheavy9-10inchsautepanorskillet.Meltbutterinasautepanorskilletinoven;usesamepantobakepuff.Blendeggs,flour,andmilkinablender,pouringinmeltedbutter.Pourintopanand sprinkle grated cheese over; place in preheated hot oven. Bake 10-12minutes.Thispuffshouldbedarkbrownandcrustyoutsideandsoftinside.NOTES : Popover with Gruyere cheese. Try making this giant popover; it iscrispandpuffy,almostasouffle.Haveitwithabowlofsouporasalad.

GIANTSPINACHSHELLS

6servings

Source: The Vegetarian Cookbook Ingredients 24 whole giant shells 1tablespoon vegetable oil10ounces (1 package) frozen spinach, chopped 1smallonion,minced2tablespoonsbutter,melted147TheVegetarianCookbook

1lb.cottagecheese1egg,beaten1/2teaspoonsalt1/4teaspoonblackpepper30 ounces tomato sauce 1 cup mozzarella cheese, shreddedMethod Cookshellsinboiling,saltedwaterfor9minutes,drain.Gentlytossshellsinoilandreserve.Thawspinachanddrain,squeezingoutallwater.Sauteonioninbutteruntilsoft.Stirinspinach.Removetoabowl.Addcottagecheese, egg, onion, salt and pepper. Fill each shellwithmixture. Pour half ofsauceintoa9x13 inch baking dish. Arrange stuffed shells in dish and coverwith remainingsauce.Bakeat350degreesfor30minutes.SprinklewithMozzarellacheeseandreturntoovenuntilcheeseismeltedandbubbly,about3minutes.

GNOCCHIWITHREDPEPPERSAUCE

4servings

Source: The Vegetarian Cookbook Ingredients 3 sweet red peppers 3tablespoonsoliveoil1largeonion,finelychopped4clovesgarlic,minced11/2 teaspoons dried basil 1/2 teaspoon pepper 1/4 teaspoon salt 28 ouncesplumtomatoes,diced,canned,drained148

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1cup chicken stock1 tablespoon balsamicvinegar1/2 teaspoon granulatedsugar1 1/2 lbs. gnocci or other pasta, fresh or frozen 1/4 cup parmesancheese,shreddedMethodSeedandcoreredpeppers;cutinto1/4inchpieces.Inlargeskillet,heatoilovermedium-highheat;cookredpeppers,onion,garlic,basil, pepper and salt, stirring often, for about 10minutes or until onions aresoftened.Addtomatoes,stock,vinegarandsugar;bringtoboil.Reduceheatandsimmerfor10minutes.Meanwhile, in large pot of boiling salted water, cook gnocci according topackagedirections for 2 to 7minutes or until they float to the surface.Drain;returntopotandtossgentlywith1cupofthesauce.Divideremainingsauceamong4plates;moundgnocciontop.Sprinklewithcheese.

GRATEDZUCCHINI

2servings

Source:TheVegetarianCookbookIngredients4zucchini,unpeeled1 lemonSeasaltFreshgroundblackpepper149TheVegetarianCookbook

MethodGratezucchiniintoasautepanorskillet(orshredinafoodprocessorandplace inpan).Placepanoverhighheatandstir;aszucchinistarts tocookyouwillseewaterescaping.Lowerheatandstirconstantlyaszucchinicooks,2-3minutes.Squeezejuiceoflemonoverzucchini,stir,andseasontotaste.Variation:Inplaceoflemonjuice,stir1/4cupgratedParmesancheeseintozucchiniandseasontotaste.NOTES : Grated zucchini cooked in its own juices; finished with lemonjuice.Zucchinireallyshouldbepickedwhennolargerthanyourfinger,withtheflower still clinging to them. Zucchini has a high water content and for thisreasonisbestcookedwithverylittleornowater.

GREENANDGOLDCHOWDER

4servings

Source:TheVegetarianCookbookIngredients1cupgreensplitpeas,rinsed1tablespoon vegetable base 4 cups water 1 cup cream-style corn 1/4 cupchopped onion or 1 Tbs. instant chopped onion 1/2 cup fresh choppedcilantro Method Combine peas, vegetable base, and water in a mediumsaucepan.Bringtoaboil.150

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Reduceheat,cover,andsimmer45minutes,oruntilpeasaretender.Stirincornandonionandsimmeranother10minutesoruntilonionsaretender.Stir in the chopped cilantro just before servingGREENANDYELLOWSQUASH

2servings

Source:TheVegetarianCookbookIngredients3summersquash,pale-green,unpeeled3yellowcrooknecksquash,unbeaten2tablespoonsbutter1/4cupchicken stock Sea salt Fresh ground black pepperMethod Chop squashcoarselywithachef'sknife.Meltbutterinasautepanorskillet.Stirsquashintopanwithbutter.Cookovermediumheat2minutes,stirring;addbroth.Cook5minutes,seasontotaste,andserve.NOTES:Choppedsquashsauteedinbutter,thensimmeredinbroth.151TheVegetarianCookbook

GREENBEANS

2servings

Source: The Vegetarian Cookbook Ingredients 2 cups water 1/2 lb. greenbeans1 lemon2 tablespoons olive oil 4 fresh parsley sprigs, chopped, nostemsSeasaltFreshgroundblackpepperMethodPourwaterintosautepanor skillet and place over medium heat. Snap ends to tear off any strings andbreakbeansinhalfintowaterinpan.Cookuncovered4-5minutes;beansshouldbecrisp.Drainbeansinasieveandplaceinabowl.Squeeze lemon juice into bowl over beans; add oil, parsley, and seasoning totaste.NOTES :Cooked green beans tossedwith lemon juice, olive oil and choppedparsley.

GREENLEAFSALADWITHBLEUCHEESEDRESSING

6servings


Chapter1:A-M

Ingredients

6 cups torn green leaf lettuce1pint cherry tomatoes, halved 1 small redonion,slicedthinrings1/2cupwhitemushrooms,well cleaned, and thinlysliced1/4cuplow-fatyogurt1/4cuplow-fatcottagecheese4tablespoonslow-fat buttermilk 2 tablespoons bleu cheese Freshly-ground black pepper, totasteMintsprigs, forgarnishMethodCombine the lettuce, tomatoes,onion,andmushroomsinalargebowl.Moundthemixtureonindividualplates.In a medium bowl, combine the yogurt, cottage cheese, buttermilk, and bleucheeseandmixbyhanduntilsmooth.Addthepepper.Drizzlethedressingovereachsalad.Garnishwithmintandserve.

GREENMAYONNAISE

8servings

Source: The Vegetarian Cookbook Ingredients 1 cup mayonnaise 1/4 cupwatercress-leavesonly,nostems6freshparsleysprigs,nostems153TheVegetarianCookbook

2 tablespoons fresh herbs, such as tarragon or oregano, (optional) Freshground black pepper Method Blend mayonnaise, watercress, parsley, andherbstogetherinablender.Seasonwithpeppertotaste.Yields:1cupNOTES:Mayonnaiseblendedwithwatercress,parsleyandfreshherbs.

GRILLEDPORTABELLAS

6servings

Source: The Vegetarian Cookbook Ingredients 6 whole portabellamushrooms,-cleaned,stemsremoved-vinaigrette---

1/4cupvinegar3/4cupsoliveoil1teaspoonsugar1teaspoonsalt1/4teaspoonfreshly ground black pepper 1 tablespoon balsamic vinegar 2 teaspoons

lemonjuiceMethodPreparevinaigrette:Combineallvinaigretteingredientsinaliddedjar.Shakewelljustbeforeusing.154

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Laycleanmushroomsinashallowbakingdishandpour1/2cupofvinaigretteoverit.Cover and marinate for up to 24 hours, turning the mushrooms once. Whenreadytocook,draindressing;reserveforanotherpurpose.TOGRILL:Placeongrilloverwarmcoalsfor5to10minutes,turningonce.TOBROIL:Placeonabakingsheetandsetunderbroilerfor5to8minutes.TOBAKE:Placebakingdishinpreheated425degFovenforabout15minutes.NOTE:Youmaysubstitute slicedportabellas.However,youmayneed togrillthemonapieceoffoiltoavoidbreakage.Pokeholesinthefoiltoassureagoodsmokyflavor.

GUACAMOLE

10servings

Source:The Vegetarian Cookbook Ingredients 5 ripe avocados, preferablyHaas 6 tablespoons chopped fresh cilantro 1 medium red onion, diced 4jalapeno chiles, stemmed, seeded and finely diced 3 tablespoons freshlysqueezed lime juice1 1/2 teaspoons salt 1/2 teaspoon freshly ground blackpepperLettuce,shreddedforserving155TheVegetarianCookbook

Method Inamixingbowlplacepeeled,quarteredandseededavocados.Mashwithapotatomasherorforkuntilchunky.Add the remaining ingredients and combine with a fork.Mound on a bed ofshreddedlettuce.

GULABJAMUNS

1servings

Source:TheVegetarianCookbookIngredientssyrup11/2cupswater2cupsgranulatedsugar***DOUGH***

2cups powderedmilk1/2cup plain flour1/4 teaspoon bicarbonate soda 1

teaspoon ground cardamom seeds 1 teaspoon ghee, melted milk, at roomtemperature oil, for frying in deeppanMethod To make the sugar syrup,combin thesugarandwater inapanandbring to theboilslowly. Increase theheatandboilrapidlyfor5minutes.Totestifthesyrupistherightconsistancy,removea teaspoonful,andallowtocool.Stretchthesyrupbetweenthumbandforefinger,ifa156

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"string"forms,thesyrupisready.Ifnot,keepboiling,testingatminuteintervals.When ready, remove from the heat and keepwarm.Sieve the powderedmilk,flourandbicarbonatesodaseveraltimestoincorporateair.Addthegroundcardamomseedsandrubinthegheeverylightly.Itisessentialtobe lightwithyour fingers.Use enoughmilk tobind themixture into a softball.Donotknead.Stillbeingextremelygentle,devidethemixtureintogrape-sizedballsandfryinmedium-hotoil,untilgolden.Drain,andthrowstraightintothehotsyrup.Whenallthegulabjamunsareinthesyrup,allowtocoolcompletely.Emptyintoaglassbowlandrefrigerate.

HEARTSOFPALMSALAD

4servings

Source:TheVegetarianCookbook Ingredients1 16 oz canwhole hearts ofpalm 1 small sweet green pepper, chopped 1 2 oz jar sliced pimientosdrained1celerystalk,chopped2greenonionsslicedthin1tablespoonfreshparsley, chopped leaves 2 tablespoons vegetable oil 1/4 cup lemon juicelettuceleaves157TheVegetarianCookbook

MethodDraintheheartsofpalmandcutthemintobite-sizepieces.Addremainingingredientsexceptlettuceleaves.Cover,refrigerateovernight.Serveonlettuceleaves.

HERBEDBAGELCHIPS

3servings

Source: The Vegetarian Cookbook Ingredients 9 (1-ounce) frozen mini-bagels,thawedbutter-flavoredvegetablecookingspray1/2 teaspoon Italianseasoning1/4teaspoononionpowder1/4teaspoongarlicpowder1/8teaspoongroundredpepperMethodCuteachbagelcrosswiseinto4slices.Placeslices,cutsidesup,inasinglelayeronabakingsheet.

Lightly coat tops with cooking spray. Combine Italian seasoning and next 3ingredients;sprinkleevenlyoverbagels.Bakeat375degFfor12minutesoruntilcrisp.158

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HOTANDSOURSOUP

8servings

Source:TheVegetarianCookbookIngredients4cupsboilingvegetablebroth1ouncedriedshiitakemushrooms4cupswater1/2lb.Chinesefirmtofusoysauce1/4cupapplecidervinegar1 tablespoon soysauce1/2 teaspoonblackpepper 1/2 cup cold water 2 tablespoons arrowroot 1/2 teaspoon toastedsesameoilsliveredgreenonionsMethodBring4cupsofvegetablebrothtoaboil.Turnoffheatandadddriedmushrooms.Coverandallowtosoakabout20minutes. Drain mushroom soaking water into a large pot and add 4 cups ofwater.Turnonheattobringliquidtoaboil.Asliquidisheating,cutstemsoffmushroomsandcutmushroomsintoverythinslivers.Cut tofu intovery thinmatchsticksliversandpoura little soysauceon topofthem. When liquid comes to a boil, reduce heat to medium, add sliveredmushroomsandallowtosimmerabout10minutes.Thenaddsliveredtofuandsimmeranother5minutes.159TheVegetarianCookbookAddnext3ingredientsand,inalittlecup,quicklydissolvearrowrootinthecoldwater.Add to ingredients inpot and stir constantly till thearrowroot thickens.(As thesoup thickens, itwillbecomeclearagain. It should takeonly20 to30secondsafterliquidcomestoaboilforthearrowroottothoroughlythicken.)Coverandturnoffheat.Addsesameoil.Thesoup shouldbe served immediately, toppedwith sliveredgreenonions.Makeseight1cupservings.

HOTGERMANBEANSALAD

6servings

Source:The Vegetarian Cookbook Ingredients1/4 cup white grape juice 2mediumcarrots, chopped1/2medium red onion, chopped2 stalks celery,

sliced1/2cupwater,orliquidfrombeans1/3cupvinegar1tablespoonsugar1 tablespoon cornstarch 1 vegetable bouillon cube 2 cups black beans,canned1cup redkidneybeans, canned1redonion,optionalMethod In alarge skillet, add white grape juice and heat over medium-high heat. Stir frycarrots,onion,andceleryfor160

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twominutes.Removefromheat.In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouilloncube,crumblingcubeasmuchaspossible.Addmixturetoskillet.Cookandstirovermedium-highheat1to2minutes,oruntilmixtureisthickenedandbubbly.Stir in black and kidney beans. Cook additional 2-3 minutes, stirringoccasionally,untilmixtureisheatedthrough.Garnishwithslicedredonions,ifdesired.Maybeservedhotorcold.

HUMMUS(CHICKPEADIP)

1servings

Source:TheVegetarianCookbookIngredients2cupschickpeas,drainedORfreshcooked)2/3cups tahinapaste, (ground sesame seeds)3/4cups lemonjuice2garliccloves,mashed1teaspoonsalt1/4teaspooncuminparsley,forgarnish161TheVegetarianCookbook

Method Place chick peas, tahina, lemon juice, garlic, salt and cumin in foodprocessor.Mixuntilsmooth.Placeinajarandrefrigerate.Justbeforeservingsprinklechoppedparsleyontop.Addmoregarlicifdesired.Ifyouwantthisthinnertoserveasadip,addmorelemonjuice.

ISRAELISALAD

6servings

Source:TheVegetarianCookbookIngredients2mediumcucumbers1/2cupgreen pepper, chopped2 cups shredded lettuce2 tablespoons green onion,finely chopped 3/4 cups carrot, grated or shredded 2 tablespoons freshparsley, finely 1 cup tomato, fresh diced 1/4 cup radish 1 tablespoon

vegetableoil3 tablespoons lemon juice, fresh 1 teaspoon salt 3/4 teaspoonscoarselygroundpepper162

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Method

Pare cucumber, halve lengthwise, and discard seeds and center pulp. Dicecucumberfleshandmeasure2cups.Combineallingredientsinalargebowl;tossuntilwellmixed.Serveimmediately.

ITALIANBARLEY

4servings

Source:The Vegetarian Cookbook Ingredients1/2 cup onions, chopped 1/2cup sweet green peppers, chopped 1 clove garlic, minced 1 16 oz cantomatoes, undrained in chunks 1/2 teaspoon dried oregano 1/2 teaspoondriedbasil2cupswater51/4ouncesbarley,3/4cupMethodAtastysidedishforalmostanyentree,thisfillinggrainalsoreheatsnicelyinthemicrowave.Inamediumsaucepanovermediumheatcookonions,greenpepper,andgarlicuntillightlybrowned.Addsmallamountsofwaterifnecessarytopreventdrying.Addtomatoesspicesandwater.Bringtoaboil.Stirinbarley,reduceheattolow,coverand163TheVegetarianCookbooksimmer50minutesuntilbarleyistenderandwaterisabsorbed.Stiroccasionallywhilecookingandaddmorewaterifnecessary.

ITALIANBARLEY(VEGAN)

4servings

Source:The Vegetarian Cookbook Ingredients1/2 cup onions, chopped 1/2cupchoppedsweetgreenpeppers--

1 clove garlic, minced 1 16 oz can tomatoes, undrained/in chunks 1/2teaspoon dried oregano1/2 teaspoon dried basil2 cups water5 1/4ouncesbarley,3/4cupMethodAtastysidedishforalmostanyentree,thisfillinggrain

alsoreheatsnicelyinthemicrowave.Inamediumsaucepanovermediumheatcookonions,greenpepper,andgarlicuntillightlybrowned.Addsmallamountsofwaterifnecessarytopreventdrying.Addtomatoesspicesandwater.Bringtoaboil.Stirinbarley,reduceheattolow,coverandsimmer50minutesuntilbarleyistenderandwaterisabsorbed.Stiroccasionallywhilecookingandaddmorewaterifnecessary.164

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ITALIANSPAGHETTICASSEROLE

6servings

Source:TheVegetarianCookbookIngredients***SAUCE***

1 lb. tomatoes, canned; chopped, undrained1 cup onions, chopped 1 cupgreenpepper,chopped6ouncestomatopaste,canned1teaspoonoregano1teaspoonbasil1/4teaspoongarlicpowder***FILLING***

1cuptofuricotta3/4cupsnutritionalyeast"cheesy",sauceorotherveganMethod***SPAGHETTILAYER***ouncesspaghetti--thin,brokeninto-1"pieces tablespoons olive oil or vegetable stock egg replacer for 3 eggs /4 cupnutritionalyeast"cheesy"--sauceorother--veganPour1/4cupofthecannedtomatoliquidintoasmallsaucepan.Addonionsandgreen pepper and bringmixture to a boil.Cover and cook 15minutes. Stir inremaining sauce ingredients,mixingwell.Coverandcook5minutes.Removefromheat.To make filling, combine tofu ricotta and 3/4 cup "cheesy" sauce in a smallbowl.Mixwell.Cookspaghettiaccordingtopackagedirections.Drain.165TheVegetarianCookbookRunspaghettiundercoldwater tocool.Drainagain.Placespaghetti ina largebowlandaddoilorstock,eggreplacer,andremaining"cheesy"sauce.Mixwell.Preheatovento350degF.Lightlyoilan8-inchsquarebakingpanorspraywithanonstickcookingspray.Toassemblecasserole:Spread spaghetti mixture evenly in prepared pan. Drop "cheese" filing bytablespoonfulsontospaghetti.Spreadfillingoverspaghetti,usingthebackofaspoon.Spoonsauceevenlyover"cheese".Bake,uncovered,35minutes.Letstand5minutesbeforeserving.

KASHARUSTICA

6servings

Source:TheVegetarianCookbookIngredients1cupfinelychoppedonions2tablespoonsmargarine8ouncesmushrooms,sliced1cupkasha,uncooked1egg, beaten 2 cups vegetable stock 8 ounces pasta shells or bow ties, -uncooked166

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1pnsalt

1pnfreshlygroundpepperMethodInalargeskilletsauteonionsinmargarineovermediumheatuntillightlybrowned,about10minutes.Addmushroomsandsauteuntilmushroomsarebrowned,about5minutes.Removefromheatandsetaside.Mixkashawithegginasmallbowluntilkernalsarecoated.Placekashainalargenonstickskillet.Cookoverhighheat,stirringandbreakingkashaapartwith a fork until egg is set and grains are separate, about 3 minutes. in amedium-size saucepan,bring stock toaboil.Addstock tokasha, cover skilletandsimmeroverlowheatuntilliquidis absorbed, about10minutes.Remove fromheat and set aside.Preparepastaaccording to packagedirections anddrain.Combineonionmixture, kasha andpasta. Seasonwith salt and pepper and serve hot. Hint: This dish tastes evenbettermadeaheadandcanberefrigeratedfor3to4days.Toreheat,placeinacasseroledish,coverandwarmina350degFovenorinamicrowaveoven.

KOREAN BEAN THREAD SESAME NOODLES WITHVEGETABLES

4servings

Source: The Vegetarian Cookbook Ingredients 1 ounce chinese driedmushrooms1/2ouncechinesedriedcloudears1/4lb.beanthreadnoodles2ouncescarrot1greenpepper167TheVegetarianCookbook

1smallonion2tablespoonspeanutoil1/2cupwater***--SAUCE***

2 tablespoons light soy sauce 2 tablespoons dark soy sauce 3 tablespoonssesameoil11/2tablespoonssesameseeds1tablespoon finelychoppedgarlic1tablespoonsugar1teaspoonfreshlygroundblackpepperMethodSoakthedriedmushrooms inwarmwater for20minutesuntil soft.Squeeze theexcessliquidfromthemushroomsandremoveanddiscardthestalks.Cutthecapsintoshreds. Soak the cloud ears inwarmwater for about 20minutes or until soft.Rincethemwellincoldwateranddrainthemthoroughlyinacolander.Soakthe

noodlesinalargebowlofveryhotwaterfor15minutes.Whensoft,drainwell.Cut the noodles into 3-inch lengths, using scissors or a knife. Peel and finelyshredthecarrot.Finelyshredthepepperandonion.Heatawokorlargefryingpanandaddtheoil.Whenmoderatelyhot,addthemushrooms,cloudears,carrot,onion,greenpepper, and water and stir-fry for 5 minutes or until the carrots are cooked.Combinethesauceingredientsandaddthemtothevegetables.Givethemixtureagood stir, thenadd thenoodles.Stir-fry themixture for2minutesuntilwellheatedthrough.Serveatonceoratroomtemperature.168

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KOUSHARI(LENTILS,MACARONIANDRICEINOIL)

6servings

Source:TheVegetarianCookbookIngredients1cupadsiswid,(brownlentils)watersalt1cupsmallmacaroninoodles1cupshortgrainrice2tablespoonsoliveoil1cuptomatopuree***TA'LEYAII***

2 largeonions1/4 cup olive oil1 garlic clove, (ormore), - finely choppedMethod This is classed as an 'oil' dish by Coptic Egyptians and is preparedduringperiodsoffastingwhenanimalproductscannotbetaken.Youmaycookthelentils,macaroniandricesimultaneouslyin3pots,orif,likeme,youliketokeeppotstoaminimum,usethemethodgiven.ThisisthewaytheyprepareitinEgyptanyway.Placelentilsinasieveandwashwellunderrunningwater.Placeinalargepotandadd3cupswaterand1teaspoonsalt.Bringtotheboil, thensimmerfor1houruntiltenderbutstillintact.Drainandkeepaside.Cleansamepotandadd4cupswater.Bringtotheboil,add2teaspoonssaltandthemacaroni.Stirconstantlyuntilwaterreturnstotheboilandcook,uncovered,for15169TheVegetarianCookbookminutesuntiltender.Stiroccasionally.Drainandkeepaside.Cleanpotagainanddry.Washricewell insieveunder runningwateranddrain.Heatoil inpotandfryriceovermediumheatfor2-3minutes.Add2cupswaterand1teaspoonsaltandbring to theboil,stirringoccasionally.Coverandsimmerover lowheat for15minutesoruntil tender.Leavecoveredoff theheat for5minutes forgrains toseparate.Preparetheta'leya(directionsbelow),addtomatopureeandbringtotheboil.Add lentils andmacaroni to cooked rice and toss together lightlywith a fork.Pourhotta'leyaandtomatomixtureontop,tossagainandcoverpot.Leaveoverlowheatfor10minutes.Servehot.TA'LEYA:Halvepeeledonionslengthwisethenslicethinlytogivesemicircles.

Heatoliveoilinapan,addonionsandfryovermediumheatuntilgoldenbrown.Addgarlicandcookaminutelonger.

KOZHAMBHU

4servings

Source:TheVegetarianCookbook Ingredients32ouncesyogurt2 teaspoonscoriander seeds 2 teaspoons cumin seeds 1 teaspoon red chile powder 1teaspoonchanadal1teaspoonriceorricepowder170

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2 teaspoons coconut, grated 2 teaspoons salt 1 teaspoon mustard 1 pnturmeric1redchile,crushedMethodFrycorianderseeds,cuminseeds,chanadal,redchileinalittleoil.Grindthemixturewiththecoconutandaddtothebeatenyogurt.Addturmericandbringtoaboil.Stirinricepowder,andheatonlowuntilconsistenttextureisachieved.Heatoilandmustardseedsandaddtothemixture.

LEEKANDGOATCHEESETART

6servings

Source:TheVegetarianCookbookIngredients2tablespoonsbutter6mediumleeks, (white and 2" of green), - sliced into 1/4" r and rinsed well, - toremove grit 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1/2 teaspoonfreshlygroundpepper1/2cupheavycream7ouncesgoatcheese,crumbled1prebaked10"tartshell171TheVegetarianCookbook

Method In a lidded fryingpan, saute the leeks in thebutter untilwilted.Addvinegar,saltandpepper;coverandcookonlowheatuntilleeksaretender(about30minutes).Removelidandincreaseheattomoderatelyhigh;addcreamandcook,stirring,untilcreamisabsorbed(about1minute).Removepanfromheatandcoolslightly.Spreadthegoatcheeseevenlyoverthebottomofthetartshell.Spoontheleekmixtureevenlyover thecheese.Bake ina350degF.ovenuntilheated throughandbrownedontop(about15minutes).

LEMON PASTA SALAD WITH PEPPERCORN-COCONUTGLA

6servings

Source:The Vegetarian Cookbook Ingredients 2 7 oz pkg udon noodles 2tablespoons extra-virgin olive oil 1/4 cup fresh lemon juice 2 tablespoonsgratedlemonzest1teaspooncoarseblackpepper,preferablytellicherry1/2

cupvegetablestock1/2cupfreshgratedcoconut2cupssliveredsnowpeas1teaspoonsalt1/4cupchoppedcilantro1/4cupchoppedfreshbasil172

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Method

Cook theUdonNoodles in a large amount of boiling saltedwater acording topackagedirestionsuntiltenderbutstillfirmtothebite.Drain.Heat1tablespoonofoilinalargenonstickskilletorwok.Addlemonjuice,zest,pepper,vegetablestock,andcoconutandbringtoaboil.Cookovermoderatelyhighheat for 2minutes.Add the snowpeas and continue to cook for about 1minute.Remove the pan from heat, add the drained noodles and stir to blendingredients.Seasonwithsalt.When thesaladhascooled to room temperature,add the herbs and stir tomix. (can be covered and refrigerated up to 4 hoursbeforeserving)Drizzlewith the remainingoliveoilandservedgarnishedwithcilantrosprigs.

LENTILCOTTAGEPIE

4servings

Source: The Vegetarian Cookbook Ingredients 600 g potatoes, peeled andcubed(1-1/4lb)125gredlentils(4oz)1onion,chopped1carrot,grated1vegetablestockcubemadeupto400ml(14floz)1garlic,crushed1mixedvegetables, drained (300g) 1 Campbell's Condensed ItalianTomato Soup(295g)50gcheddarcheese,grated(2oz)173TheVegetarianCookbook

MethodCookpotatoesinboilingsaltedwateruntiltender.Drainandmash.Meanwhile, simmer lentils, onion and carrot in stock for 20 minutes or untillentilsaresoftandmostofstockisabsorbed.Preheatovento200C(400F,Gas6).Drainlentils.Put lentil mixture into 1.8lt (3pt) ovenproof dish and stir in soup, garlic andvegetables.Top with potato and then cheese and bake for 20 minutes. Serve with freshvegetables.Comments: A fantastic main course packed with flavour, this recipe is awonderfulvegetariantwistofanalltimeclassicdish.Eventhosehardenedmeat-eatersmightwarmtothisveggiedish.

LENTILSALAD

6servings

Source:TheVegetarianCookbookIngredients1/4cup fresh lemon juice2/3cupoliveoil1teaspoonItalianseasoning1clovegarlic,mashed2cupsdriedlentils1/2cupdicedcelery2wholeredripetomatoes,chopped174

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Method

Whisktogetherlemonjuiceandoliveoil.BeatinItalianseasoningandgarlic.Washlentilsandboil inaquartofwateruntilbarely tender,about30minutes.Drain.Whilewarm, tosswith lemondressing.Cool to room temperature.Addceleryandtomatoes.Serveimmediatelyorchillandservecold.

LENTILSTEW

8servings

Source: The Vegetarian Cookbook Ingredients 1 lb. dried lentils, washed,pickedover2quartswater2wholecelerystalks,chopped1mediumonion,chopped 2 whole carrots, chopped 1 clove garlic, minced 1 bay leaf 1/4teaspoonthyme1/2cupredwine1canplumtomatoesMethodInalargesoupkettle, combine all ingredients exceptwine and tomatoes. Bring to a boil andsimmer,overlowheatfor1-1/2hours.Addwineandtomatoesandsimmer20-30minutesmore.175TheVegetarianCookbookServingIdeas:Servewithadollopofsourcream.NOTES:*Betterifmadewithvegetable stock.For non-vegetarians, beef, corned beef, or ham stockmay beused.

LETTUCEFRITTATA

2servings

Source: The Vegetarian Cookbook Ingredients 1 tablespoon butter 1 cupcoarsely chopped romaine lettuce 2 eggs Sea salt Black pepper, freshlyground1/4cupgratedGruyErecheeseMethodPreheatbroileratafullbroil.Heatbutterinasautepanorskillet;addlettuceandcookstirring,for2minutes.Beateggsinasmallbowl;addseasoningtotasteandpouroverlettuce.Letcookgentlyovermediumheatuntilsetonbottom,about2minutes.

Sprinkle grated cheese over top. Put pan under preheated broiler until cheesemeltsandtoppuffs,about1minute.Takepantotabletoservehot.NOTES : Eggs cooked with sauteed Romaine lettuce, topped with Gruyerecheeseandbroileduntil cheesemelts.AFrench chef taughtmenever to throwaway even one wilted lettuce leaf. This dish is best with the outer leaves ofromainelettuce.176

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LINGUINEWITHASPARAGUSANDGOATCHEESE

2servings

Source:TheVegetarianCookbookIngredients1/2lb.freshasparagus1/2cupcannedno-salt-addedchickenbroth,,undiluted1/4canchablisorotherdrywhitewine1/4cupshallots,chopped1/4teaspoonpepper4ouncesneufchatelcheese,softened(1/28-ozpkg)2ouncesgoatcheese,crumbled2tablespoonsfreshlemonjuice1/2cupthinlyslicedsweetredpepper,(~1/2small)Method[Putwaterforlinguineorspaghettiontoboil.]Snapofftoughendsofasparagus.Remove scales from stalks with a knife or vegtable peeler, if desired. Cutasparagusinto1-inchpieces.Setaside.Combinechickenbroth,whitewine,choppedshallots,andpepperinasaucepan.Bringtoaboil;addasparagus.Reduceheatandsimmer5minutes.Addcheeseandlemon juice; cook over low heat, stirring constantly, until cheeses melt. Setaside;keepwarm.Cookpastaaccordingtopackagedirections,omittingsalt177TheVegetarianCookbookandfar;drain.Placepastainaservingbowl.Addasparagusmixtureandsweetredpepper;tossgently.Serveimmediately.

LINGUINI

1servings

Source:TheVegetarianCookbookIngredients1lb.linguini,cookasdirected1/2cupheavycream,orhalfandhalf2tablespoonsbutterormargarinesaltand pepper, to taste zucchini cauliflower parmesan, (optional) 2 smallzucchinisquash,thinlysliced1/2largeheadcauliflower-brokenin,flowerets2 tablespoonschickenbroth,orwater1/2 teaspoon salt1/4 teaspoonpepper1/4cupgratedparmesancheese,orto tasteMethodDrain linguiniwellandreturn to cooking pan. Add cream and butter and stir until melted and hot.Seasonwithsaltandpepper.Ifdesired,addzucchini-cauliflowerparmesan178

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tomix.Anextrameasureofcreamand/orParmesanisdelicioushere.Zucchini-CauliflowerParmesan:Placezucchinislicesandcauliflowerina2quartcasserole.Addchickenbroth,salt and pepper. Cover and microwave at high 8 minutes or until desiredtenderness,stirringonce.Sprinklewithparmesanandtoss tomix.Adda littlemorecheeseand/orcreamifdesired.

LITTLEITALYSPAGHETTI

2servings

Source:TheVegetarianCookbookIngredients3ouncesonion,chopped11/2tablespoons olive oil 1/2 teaspoon garlic, minced 1/4 teaspoon basil 1/4teaspoonoregano1/2teaspoonsalt6ouncestomato,finelychopped3ouncesmushrooms,finelychopped3ouncesgreenpepper,finelychopped2ouncestomatopaste6ounces spaghetti, cookedMethod Saute onion in a suacepanwith olive oil until onions are translucent.Add garlic, basil, oregano and salt.Stir. Add vegetables and tomato paste. Continue to cook over medium heat,covered,for15minutes.Addspaghettiandtoss.Servehot.179TheVegetarianCookbook

LOW-FATCORNLASAGNA

8servings

Source:The Vegetarian Cookbook Ingredients1 cup cheese, mozzarella 10ounces corn15 ounces cheese, ricotta 1 eggs 1 teaspoon oregano leaves 1teaspoon salt 1/4 teaspoon pepper, black 27 1/2 ounces prego 9 lasagnanoodles 1 cup water 1/2 cup cheese, mozzarella Method Use part-skimmozzarella and nonfat ricotta. Preheat oven to 325. Spray 9"x13" baking dishwith nonstick vegetable spray. In mixing bowl, combine mozzarella, corn,ricotta, egg, oregano, salt, and pepper. Line bottom of baking dishwith 3/4 csauce.

Layer half of noodles and top with half of cheese mixture. Repeat and pourremainingsauceovertop.Carefullypourwateraroundedgesandsprinklewithmozzarella.Tightly cover pan with foil and bake 1 hour and 15 minutes. Let rest 10-15minutesbeforeserving.180

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MACANDCHEESEROMANOFF

6servings

Source: The Vegetarian Cookbook Ingredients 12 ounces macaroni 1 lb.creamcheese,softened8ounces sour cream2 tablespoons butter,melted 1cupscallions,chopped1clovegarlic,crushed1/4teaspoonblackpepper1/4cup bread crumbs1/2 cup grated parmesan cheeseMethod Cook noodlesaccordingtopackagedirectionsuntilbarelytender.Drainnoodles.Mixtogethercream cheese, sour cream, and butter. Stir into noodles.Add scallions, garlic,and pepper, and turn into buttered baking dish. Combine bread crumbs andParmesancheeseandsprinkleovertopofnoodlemixture.Bakeat350degFfor30minutes.

MACARONIANDCHEESESOUFFLE

6servings

Source:TheVegetarianCookbook Ingredients1 1/2 cups corkscrew-shapedmacaroni2tablespoonsbutterormargarine3tablespoonsflour181TheVegetarianCookbook

1/2teaspoonsalt1/2teaspoonpaprika1dscayenne11/4cupsmilk6ouncesnaturalsharpcheddarcheese,-shredded3eggs,separatedMethodPreheatovento350degF(moderate).Greasea2-quartcasserole.Cookmacaroniaccordingtopackagedirections.Meltfatinalargesaucepan.Stirinflour,salt,paprika,andcayenne.Addmilk.Cook over moderate heat, stirring until thickened. Remove from heat. Addcheeseandstiruntilmelted.Beat egg yolks until light. Fold into macaroni and cheese mixture. Pour intocasserole.Bake for35 to40minutesoruntil center is firm to the touchwhenpressedlightly.Serveimmediately.

MACARONIANDCHEESEWITHTOMATOES

4servings

Source: The Vegetarian Cookbook Ingredients 8 ounces Elbow Macaroni,uncooked182

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2ripetomatoes,sliced2tablespoonsbutterormargarine1 tablespoon flour1/4 teaspoondrymustard1/2 teaspoon salt2cups skimmilk2 cups gratedhardcheese(suchasCheddar)1/2cupfreshbreadcrumbsMethodPreparepasta according to package directions; drain in colander. Preheat oven to375[?]degFSlicethetomatoesinto1/2-inchthickslices.Setasideonasmallplate.Crumblethebreadcrumbswithyourfingertips.Setasideonanothersmallplate.Intoa2-quartsaucepanovermediumheat,meltthebutterormargarine.Addtheflour,drymustardandsalt,thencooktogetherfor2to3minutes.Addthemilklittlebylittle and continue stirring until mixture thickens. Add cheese and stir untilmelted.Place twoslicesof tomato inbottomofpan, thenhalf thepasta.Placeanothertwoslicesoftomato,theremainderofthepasta,andpourthesauceoverall.Arrangethreeslicesoftomatoontopandsprinklewithbreadcrumbs.Bakefor20minutes.Serveimmediately.183TheVegetarianCookbook

MACARONI,CHEESEANDTOMATOES

2servings

Source:TheVegetarianCookbookIngredients1/2cupelbowmacaroni1cupcanned tomatoes or sauce 1/4 teaspoon basil or dillweed 1/4 teaspoonprepared mustard 1 pn pepper 1/2 cup shredded cheddar cheese 1tablespoon crushed cornflakesMethod Cookmacaroni according to packagedirections,drain.Breakuptomatoesintheirjuiceina4cupcasseroledish.Stirinbasil,mustardandpepper.Addmacaroniandcheese,mixlightly.Sprinklewithcornflakecrumbsorbreadcrumbs.Bakeat350degFabout30minutesoruntilcrumbsbrownandmixtureisbubbly.

MACCARONIANDSAUCE

1servings


2tablespoonsoliveoil184

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3/4cupsonion,chopped2clovesgarlic,minced2smallcanstomatopaste21/2cupswater11/4tablespoonsoregano11/4tablespoonsbasilsalt,totaste1/8 tablespoon pepper 1 4 oz can mushrooms grated parmesan cheeseMethodServewithmacaronioryourchoiceofpasta.Heatoilinheavysaucepan,saut?garlicandoniontilltender.Combineremaining[notcheese]andstirintogarlicmixture.Cooksauceuntilitisasthickasyoulike.Tenminutesbeforeservingstircheeseintosauce.Itisreallygoodifyoutossparmesancheeseintoyourpastabeforeserving.Asmuchorlittleasyoulike.

MAIN-DISHNUTBALLS

4servings

Source:TheVegetarianCookbookIngredients1/2cupsunflowerseeds1/4cupcashews, chopped 1/4 cup peanuts, unsalted 1 cup whole grain breadcrumbs,dry185TheVegetarianCookbook

egg replacer for 3 eggs 2 garlic cloves, pressed 1 tablespoon tamari 1/4teaspoon celery seed 1/2 teaspoon basil 4 cups tomato sauce or spaghetti,sauceMethodPlacethesunflowerseeds,cashewsandpeanutsinablenderandgrindthem.Thesizeofthegroundpiecesisnotveryimportant,butmakesuretheyarenottoobig.Placethegroundnutsinamedium-sizedbowlandaddthebreadcrumbs,eggs,garlic, tamari, celery seed, and basil. Mix well and shape the mixture intowalnut-sizedballs.Placethetomatosauceinalargekettleandbringtoagentlesimmer.Droptheballsintothesauce.Coverandletsimemrforabout15minutes.Servewithwholegrainspaghettiandabiggreensalad.

MALAI KOFTA - KEBABS IN SPICY CREAM SAUCE - N.INDIA

4servings

Source:TheVegetarianCookbookIngredients***KOFTA***

2largerussetpotatoes,186

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boiled,peeled,mashed1/2cupgreenpeas,freshorfrozen1/4cup shreddedcheddar cheese 1 fresh hot green chile chopped 1/2 tablespoon groundcoriander 1 tablespoon cumin seeds 1 1/2 teaspoons salt 1/4 cup choppedcashewnuts1 tablespoonraisins3/4cupschickpeaflourorcornflour, (seenote)1 cup watermild vegetable oil for deep frying ***SPICY CREAMSAUCE***

8wholecashewnuts2wholecloves1pnnutmeg1/2inchcinnamonstick1garlicclove,peeled2tablespoonsunsaltedbutter1largeonion,grated1pnturmeric2teaspoonspaprika1/2tablespoongroundcoriander1/2tablespooncayenne pepper 1 tablespoon salt1 cup half-and-half 1 cup water 1/2 cupheavycream2tablespoonschoppedfreshcilantro187TheVegetarianCookbook

Method Kofta, a classic dish ofMoghul origin, is one of themost importantpreparationsofIndianvegetariancuisine.Traditionally,koftasaresimmeredinadelicatesauceandturnedintoacurriedmaindish.Thesekebabsarewonderfulservedascocktailappetizerswithayogurtorfruitydippingsauce.THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt,cashewsandraisins.Formmixtureinto1-inchballs.Makeabatterwiththeflourandwater.Seasonwithpinchofsalt, ifdesired.Heatoil to375degF inadeepfryerorlargeheavysaucepan.Dipballsintobattertocoatcompletely,anddeep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want thekebabstoremainfirm,putthemonaheatedservingplatter,andtentwithfoil.Toserve,bringcreamsaucetoaboilandpouroverkebabs.)THESAUCE:Grindcashews,cloves,nutmeg,cinnamonandgarlicwithalittlewater to make a fine paste. Set aside. Heat butter in a large saucepan overmedium-high heat.Add onion and saute untilwilted; stir in ground paste andcook2minutes.Addturmeric,paprika,coriander,cayenneandsalt.Stirinhalf-and-half and water. Reduce heat and simmer about 15 minutes. (May beprepared2daysahead,cooled,coveredandrefrigerated.)Stirincreamandkoftakebabs.Bringtoaboil,thenremovefromheat.Garnishwithcilantroandserveimmediately.Note: Chickpea flour (also called besan)may be purchased at Indian grocerystores.

MANICOTTIFLORENTINE

6servings


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Ingredients

12manicotti shells2 tablespoons olive oil2 cups sorrento ricotta cheese 2cups sorrentomozzarella, shredded3/4 cups sor. mozzarella, reserved 1/2cupsorrentogratedparmesan1/4cupsor.gratedparmesan,reserve1/4cupchopped frozen spinach, thaw drain well 1 egg, beaten (optional) 2tablespoons fresh basil, torn in pieces1 tablespoon fresh parsley, choppedfinesalt&peppertotaste126ozjamarinarasauceMethodPreheatovento350degF.Cook noodles according to directions.Drain, transfer to pan of coldwater.Add2T.oliveoiltopreventsticking.(Iaddedthiswhilecooking.)Combineremainingingredients(exceptmarinarasauceandreservedcheese)inmediumbowlandmixwell.Pour2cupsmarinarasauceina9x13pan(orglass).Patexcesswaterfromshells,fillwithcheese,spinichmixture and lay in pan. Pour remaining sauce over shells and sprinkle withreservedcheese.Bake15-20minutesuncovered.(Note: I omitted egg and salt but increased Ricotta cheese to 2 cups andMozzarellacheeseto2cupsinbowl-neededtofill12shells.189TheVegetarianCookbook

MANICOTTIWITHFOURCHEESES

6servings

Source:The Vegetarian Cookbook Ingredients 1 large onion, minced 1 lb.mushrooms,sliced1/2cupbutterormargarine1/2cup flour4cupsmilk11/2cupsparmesancheese,gratedsalt to tastepeppertotaste12manicottishells1lb.ricotta4ouncesmozzarellacheese,diced1/2cupromanocheese,grated1/4cupwalnuts,finelychopped1/4cupparsley,chopped3eggs1dsnutmegMethodSauteonionandmushroomsinbutter5minutes;stirinflour.Graduallystirinmilk;stiroverlowheatuntilsaucebubblesandthickens.Stirin1cupParmesancheeseandsaltandpeppertotaste;setaside.Cookmanicottishellsaccordingtopackagedirections;drainandcoverwithcoldwater.

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Mixtogetherricotta,mozzarella,RomanoandremainingParmesan cheese; add walnuts, parsley and eggs. Season to taste with salt,pepperandnutmeg.Drainmanicottishells;stuffwithcheesemixture.Placeshellssidebysideinagreasedshallowbakingpan;spoonsauceoverall.Bakeinpreheated400'F.oven20to25minutes,oruntilbubblyandgolden.

MARINATEDMUSHROOMS

6servings

Source:TheVegetarianCookbookIngredients1 lb. smallFreshMushrooms3/4cupswinevinegar1/2cup saladoil1/4cupwater1 bay leaf, broken 1teaspoonfennelseeds,crushed1/4teaspoonsalt1/8teaspoonseasonedpepper1 clove garlic, pressed 1 tablespoon parsley, minced Method Rinsemushroomsquicklyorwipewithdamppapertowels.191TheVegetarianCookbookCombine the remaining ingredients except garlic and parsley and boil for 5minutes.Pourovermushroomsandstirwell.Addgarlic.Coverandrefrigerateat least12hours.Stiror turnoccasionally.Sprinklewithparsley,drainandserve.

MARINATEDOLIVES

2servings

Source:TheVegetarianCookbookIngredients2tablespoonsoliveoil4garliccloves,peeledandcrushed1orange,cut into ,zestof1/2 tablespoon fennelseeds2cupsoilcuredorbrinedblack,-olives,rinsedanddepittedoliveoilMethodHeattheoliveoilinasmallpotoverlowheat.Addthegarlic,orangezestandfennelseeds.Simmerfor2to3minutes.Combinealltheingredientsinaglassorceramiccontainer. Let stand at room temperature for several hours before serving. Orstoreinacoveredcontainerintherefrigerator.Bringbacktoroomtemperature

beforeserving.192

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MARINATEDVEGETABLETOSS

8servings

Source:TheVegetarianCookbookIngredients2cups tomatowedges,peeled1/2cupradishes,sliced1/2mediumredonion, thinly sliced1/2cup celery,cutincrescents1/2cupcucumber,chunksdieteticItaliandressingsMethodCombineallvegetablesinsaladbowl.PourItaliandressingover.Refrigerateovernight.

MARYPASTA

1servings

Source:TheVegetarianCookbook Ingredients16ounces angel hair pasta 2redpeppersoliveoil128ozcanwholetomatoes1onion193TheVegetarianCookbook

1 clove garlic chicken stock sour cream sun-dried tomatoes parmesancheese,optionalpinenuts,optionalMethodBrownpastanoliveoil.Addallother ingredients except sour cream. Cook untilmost liquid is absorbed. Addsourcreamandheatthrough.

MATARPANEER(PEASWITHPANEER)

1servings

Source:TheVegetarianCookbook Ingredients1medium onion, peeled andchopped 1 1 inch cube fresh ginger peeled and chopped 6 tablespoonsvegetableoilpaneer,(seerecipe),plus...

2cupswhey, (frompaneer)or-8ounces -tofu,andwater1wholedriedhotred pepper 1 tablespoon ground coriander seeds 1/4 teaspoon groundturmeric3mediumtomatoes,peeledandminced1teaspoonsalt1/8teaspoonfreshlygroundblackpepper11/2cupsshelledfreshpeas,-or-194

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10 ounces -defrosted frozen peas Method This Punjabi dish, with somevariation in spices, is eaten over all of northern India. Paneer is a freshmilkcheese with an interesting, slightly chewy consistency. It's easy to make, butrequiresplanningahead.Youcansubstituteadiced6-or8-ouncecakeofpressedtofuforitinthisrecipe.DIRECTIONS: Put the chopped onion and ginger into the container of anelectricblenderorfoodprocessoralongwith1/3cupwaterandblenduntilyouhave a smooth paste. Leave paste in the blender container. Heat the oil in aheavy, 10-inch-wide pot (preferably teflon-lined) over amedium flame.Whenhot,putinthepiecesofpaneer(ortofu)inasinglelayerandfrythemuntiltheyaregoldenbrownonallsides.Thishappenspretty fast.Witha slotted spoon, remove friedpaneer to aplate.Putthedriedredpepperintothesameoil.Within2seconds,turnthepepperoversothatitbrownsonbothsides.Nowputinthecontentsoftheblender(keepyourfaceavertedasthepastemightsplatter). Fry, stirring constantly, for 10-12 minutes, or until paste turns lightbrown.Addthecorianderandturmericandfry,stirring,foranotherminute.Putinthemincedtomatoes.Stirandfryforanother3to4minutesoruntiltomatoesturnadarkreddishbrown.Nowpourin2cupsofthewhey(orwaterifyou'reusingtofu).Addthesaltandtheblackpepper.Mixwellandbringtoaboil.Cover,lowerheat,andsimmergentlyfor10minutes.Liftcoverandputinthepaneerpiecesandthepeas.Coverandsimmerfor10minutesoruntilpeasarecooked.195TheVegetarianCookbook

MEATLESSSPAGHETTISAUCE

6servings

Source:TheVegetarianCookbookIngredients1 lb. eggplant,peeled, 1 inchcubes1medium onion, chopped3 garlic cloves, minced1 teaspoon driedparsley141/2ouncesstewedtomatoes,italianstyle6ouncestomatopaste4ounces mushroom pieces, undrained 1 teaspoon dried oregano 1 1/2teaspoons salt 1 teaspoon sugar 1 teaspoon italian seasoning, or to taste

Method Combine stewed tomatoes and eggplant in a crockpot. Cook untileggplantissoft.Passthemixturethroughafoodmillandreturntothecrockpot.Addallremainingingredients.Stirwell.Cover&cookonHighanotherhouroronlowovernight.Makesabout6cups.Serveoveryourchoiceofpasta.

MEATYCHILIWITHOUTMEAT

4servings


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Ingredients

2tablespoonsoliveoil,topackagedirection1lb.freshmushrooms,upto2

1/2cupspaghettisauce,(combinationofdomehomemadeorprepared,andshiitake) cleane salt to taste, stemremovedandres2cups water, (if usingdrymushro1cup long-grainwhiterice,rehydratethem)cilantro;washed,dried2hotchilies,greenorredchopped,optionalfreshorpickled,seededlimewedges,optionalandmincedtomatoes;washed,chopped2tablespoonsgroundcumin,optional3 tablespoons ground chili powderplain yogurt orsourcream32ounces cannedbeans, suchasblackoptional,redkidneyorpinkcheddarcheese, shreddeddrained,or freshbeansoptional, soaked&cookedaccoMethod In a large skillet heat olive oil overmedium heat.Addmushrooms and reduce heat to low and simmer covered, stirring occasionally,untilthemushroomsaretender,about10minutes.Stirinthechilies,cumin,chilipowder, beans and spaghetti sauce. Cover and simmer for 20 to 40 minutes.Seasontotastewithsalt.197TheVegetarianCookbookMeanwhilepreparerice.Inamedium-sizesaucepan,bringwatertoaboil.Addrice,reduceheatandcookthericecovereduntiltender,about18minutes.Servethechilihotoverricewithcilantro,limewedges,tomatoes,yogurtorsourcream,andcheddarcheese,ifdesired.

MELANZANIANDANCHOVYPASTA

1servings

Source:TheVegetarianCookbookIngredients2aubergines,cutin1cmcubesoliveoil1garlicclove,peeled1canchoppedtomatoespassata,(optional)1cananchovies1tablespoonflour1decilitermilkMethodSprinkle thecubedaubergineswithsaltandleavethemtodrain.Meanwhile,heatsomeoliveoilinabigsaucepan,chuckinthewholepeeledgarliccloveandfollowitaminuteorsolaterwiththetinnedtomatoes,andpassataifyou'reusingit.

Now open the tin of anchovies, and chuck them and their oil into a smallsaucepan.Heatthemthrough,andmashthemwithafork.Stirintheflour,andheatfor1minute.Addthemilk,stirringallthetime.198

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Thenpour this thicksauce into the tomatoesandaubergines,mixing itup.Putthesaucepanuncoveredintotheovenatgasmark4for30minutes.Servewithindustrialamountsofpasta.

MIDDLEEASTERNSANDWICHES

1servings

Source:TheVegetarianCookbookIngredients1pitapocket1/4cuphummus1/3cup tabouli2 tablespoons feta cheese, crumbled1 leaf romaine lettuce,torn into pieces1/4 tablespoon tomato, chopped 1/4 cup alfalfa sprouts 1tablespoonGreek olives, choppedLemondill dressing (see recipe)MethodCut top 1/4 from pita pocket and reserve for another use*. Open pocket andspread one side with hummus. Spoon in tabouli. Add remaining ingredients,drizzling salad dressing over all. This serves one, but is easily multiplied formany.*Broiledpiecesofpitabreadareexcellentfordippingextrahummus.199TheVegetarianCookbookNOTES:SeerecipeforLemonDilldressing.

MINESTRONESOUP

8servings

Source:TheVegetarianCookbookIngredients1/2cupoliveoil1clovegarlic,minced 2 cups onions, chopped1 cup celery, chopped1 can small tomatopaste 2 quarts beef broth1quart water 1 cup cabbage, shredded 2 wholecarrots,sliced1teaspoonsalt1/4teaspoonblackpepper1/8teaspoongroundsage1wholezucchini,sliced1packagefrozengreenbeans1canredkidneybeans1 cup macaroniMethod In a large soup pot, saute garlic, onion andceleryuntilsoft.Stirintomatopaste,broth,water,cabbage,carrots,salt,pepperandsage.Mixwell,bringtoaboil.Lowerheat,coverandsimmerslowly1hour.Addremainingingredients.Cook10-12minutesuntilmacaroniistender.Servehot.

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ServingIdeas:SprinklewithParmesancheeseimmediatelybeforeserving.

MINTEDCUCUMBERSALAD

8servings

Source: The Vegetarian Cookbook Ingredients 3 large cucumbers 1/2teaspoonsalt2cupsplainyogurt2 teaspoonsricewinevinegar1/8 teaspoonwhitepepper1/2 teaspoon sugar1/4cup freshmint, chopped2 tablespoonsfreshparsley,choppedMethodPeel,seed,andchopcucumbers.Sprinklewithsaltandallowtodrainforhalfanhour.Line a sievewith a coffee filter.Pouryogurt in andallow todrain forhalf anhour. In a glass or pottery serving bowl, combine yogurt with remainingingredients.Stirincucumber.Coverandrefrigerateifnotservedatonce.ServingIdeas:Servechilledoratroomtemperature.

MINTEDMILLET,CUCUMBERANDGARBANZOSALAD

6servings


Ingredients***DRESSING***

1/4cupoliveoil1/4cuplemonjuice1cupfreshmintleaves1/2cupparsley,chopped***SALAD***

2cucumbers,sliced,upto3

1redonion,diced1cangarbanzobeans1cupmillet,uncooked2tablespoonsoliveoil1/4 teaspooncinnamon1/4 teaspoon cardamom1/2 teaspoon salt 21/2cupsboilingwaterMethodCombinedressingingredientsinlargebowl.Setaside.Add cucumber, onion and garbanzos to dressing. Allow to marinate for 20

minutes.RinsemilletanddraininmeshstrainerPlaceinaheavypotandcookovermediumheat,stirringfrequently,for10minutes,untilwaterevaporatesandmillet turns light gold. Drizzle millet with oil, stirring to coat grains. Stir inspicesandsalt.Addboilingwaterandreduceheattosimmer.Coverpotandsimmerfor20-30minutesuntilliquidisabsorbed.Fluffwithforkandallowtocool.Addmillettodressing/vegetablemixtureandmixwell.Variations:202

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In place of millet, use 3 cup cooked couscous or rice. Add pinch of cloves.Substitutefreshbasilformint.

MIXEDVEGETABLESJAIPURSTYLE(SABJIJAIPURI)

4servings

Source: The Vegetarian Cookbook Ingredients 1 tablespoon cumin seeds 1tablespooncorianderseeds1tablespoonmildvegetableoil1mediumonion,sliced2tablespoonstomatopaste10wholecashewnuts1cuphalf-and-half1tablespoonghee5wholecloves5cardamompods1one-inchpiececinnamonstick1mediumtomato,peeled,chopped1/2cupcauliflowerflorets1/2cupbroccoliflorets5brusselssprouts,cut inhalf1mediumcarrot,cut into2-inchsticks1/2cupdiagonallycutgreenbeans1/2cupwater1/2 tablespooncayenne pepper 1/2 tablespoon salt, or to taste 1/4 cup raisins fresh mintsprigsforgarnish203TheVegetarianCookbook

MethodThismakesadeliciousandcolorfulvegetarianentree.Combinecuminand coriander in a small skillet and dry-roast over medium heat for 6 to 8minutes.Removeandsetaside.Heat oil in the samepan, add onion and stir-fry until brown, combine cumin-coriander,friedonion,tomatopaste,nutsandhalfofthehalf-and-half.Blendintosmoothpastandsetaside.Heatgheeinaheavy2-quartsaucepanovermedium-highheatAddcloves,cardamomandcinnamon,stiruntilfragrant.Addtomatoesandcookuntilsoft.Addremainingvegetablesandstir-fryfor5minutes.Stiringroundpaste,remaininghalf-and-half,thewater,cayenne,saltandraisins.Covercookovermediumheatuntilvegetablesaretender.Garnishwithmintsprigsandserve.

MOLAHUKOZHAMBHU

4servings

Source:TheVegetarianCookbookIngredients1teaspoontamcon2teaspoonssalt1teaspoonmustardseeds1pnturmeric1/2cantomatoes1teaspoonricepowder1/4teaspoonheeng204

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***MASALA***

1teaspoonblackpepper6redchiles1tablespoonchanadal1tablespoontoordal1 tablespooncorianderseeds1 tablespooncoconut,gratedMethod Heatoil,mustardseeds.Add4cupswater, tamcon,masala, turmeric, tomatoes,andsalt to the pan. Boil for about 10minutes. Add hing, rice powder and stir tothicken.Boilforanotherminuteorso.Masala: Fry all ingredients (except coconut) in as little oil as possible. Addcoconut,grind(veryfine)inblender.

MOLDEDVEGETABLESALAD

4servings

Source:TheVegetarianCookbookIngredients1envelopeorangegelatin,dietor low-cal 2 cups boiling water 1/2 cup white cabbage, chopped 1/2 cupcarrots, shredded1/2 cup celery, finely chopped1/4 teaspoon celery seeds205TheVegetarianCookbook

MethodDissolvegelatininboilingwater.Chilluntilconsistencyofeggwhite.Foldinvegetablesandceleryseeds.Pourin1quartmoldandrefrigerateuntilfirm.

MONDOBIZARROSAUCE

6servings

Source:TheVegetarianCookbook Ingredients4 large garlic cloves1/3 cupfresh basil leaves 1/3 cup minced parsley 1 lbbunch spinach, stemmed 3medium ripe tomatoes1/2 cup parmesan cheese1/2 teaspoon salt 1/2 cuppine nuts1 freshly ground black pepper1 olive oil for the pastaMethodPlacegarlic,basil,parsley&spinachinablender&workintoauniformpaste.Addtomatoes&processjustafewsecondslonger.Transfertoabowl&stirinparmesan,salt&nuts.

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Serveatroomtemperaturewithhotpastawiththeoliveoil.

MUSHROOM&SPINACHOMELET

2servings

Source:The Vegetarian Cookbook Ingredients4ounces FreshMushrooms,sliced3 tablespoonsButterorarine,divided2 tablespoonsMincedOnion 4large Eggs 1 tablespoon Grated Parmesan Cheese 1/4 teaspoon Salt 1/4teaspoonOreganoLeaves, crushed1/8 teaspoon Ground Black Pepper1/2cup Spinach, cooked & choppedMethod Rinse, dry and slice mushrooms(makes about 1 o cups); set aside. In a medium skillet melt 1-T. butter. Addmushroomsandonion;sautEuntilgolden,about5minutes;removefromskillet.Inamixingbowlcombineeggs,salt,oreganoandpepper.IntheskilletusedtosautEmushrooms,meltremaining2-T.butter.Pourineggmixture.Cookovermoderateheatlettinguncookedeggrununderthecookedportion.Whenalmostset,topwithmushroommixtureandspinach. Sprinkle with Parmesan cheese. Place skillet under a preheatedmoderatelyhotbroileruntiltopofomeletisset.207TheVegetarianCookbookTurnoutontoaplateandserve.

MUSHROOM&WHITEBEANRAGOUT

6servings

Source: The Vegetarian Cookbook Ingredients 1 1/2 lbs. fresh whitemushrooms 3 tablespoons oil 1 cup diced onion 1 1/2 teaspoons Italianseasoning3/4teaspoonssalt1can(15to19ounces)whitebeans(cannellini),rinsedanddrained1can(14.5ounces)stewedtomatoes,lightlycrushed1/4cupParmesancheeseMethodIfmushroomsarelargecutinhalves.Inalargeskillet over medium heat, heat oil until hot. Add mushrooms, onion, Italianseasoningandsalt;cookuntilmushroomsaretender,stirringoccasionally,about6minutes.

Addstewedtomatoesandwhitebeanstoskillet;heatthrough.StirinParmesancheese.208

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MUSHROOMANDONIONSPAGHETTI

2servings

Source:TheVegetarianCookbookIngredients3ouncesmushrooms,sliced3ounces onions, sliced 3 ounces tomato, chopped 1/2 teaspoon basil 1/4teaspoonoregano1/2teaspoonsalt2tablespoonsoliveoil6ounces spaghetti,cookedMethodSautemushrooms,onions,andtomatowithbasil,oreganoandsalt in olive oil for 5minutes. Combinewith spaghetti and toss gently. Servewarm.

MUSHROOMCAPSFILLEDWITHROQUEFORT

6servings

Source:TheVegetarianCookbookIngredients4ouncesRoquefortCheese,atroom temperature 1/2 cup butter, softened 1/2 teaspoon dry mustard 12perfectlyshapedmediummushroomcaps209TheVegetarianCookbook

1/4cupripeorgreenolives,mincedMethodCreamRoquefort,butteranddrymustard until smooth; set aside. Fill mushrooms with Roquefort mixture andsprinklewithmincedolives.

MUSHROOMSALAD

2servings

Source:TheVegetarianCookbookIngredients1/2cupheavycreamorplainyogurt1lemonPaprika10(to12)smallmushrooms,unpeeled2tablespoonschoppedwalnuts1cupwatercress,nostemsMethodPourcreamintoasaladbowl,squeezeinjuiceoflemon,and,stirring,seasontotastewithpaprika.Washmushroomscarefullyunderrunningwaterandpatdrywithapapertowel.Slicemushroomsvery thin into bowl and stirwith dressing.Addwalnuts andwatercressandtosstomixalltogether.

NOTES : Sliced mushrooms, watercress and chopped walnuts in dressing ofcream,lemonjuiceandpaprika.210

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MUSHROOMSOURCREAMPIE

6servings

Source:TheVegetarianCookbookIngredients12ounces freshmushrooms9inchpieshell3tablespoonsbutterorarine,divided1/2cupchoppedonion3large eggs1 cup sour cream1 teaspoon salt 1/2 teaspoon tarragon leaves,crushed1/4 teaspoon ground black pepper1/4 cup Swiss cheese, shreddedMethodPreheatovento425degF.Rinse,dryandslicemushrooms(makesabout4cups);setaside.Rollpastry1/8-inchthick;fitinto9inchpiepan;turnunderandfluteedges;prickwithforktines.Bakefor5minutes;removefromoven.Inalargeskillet,melt1tbs.ofthebutter.Addonion;sauteuntiltender,about5minutes. Remove from skillet, set aside. Melt remaining 2 tbs. of butter inskillet;addmushrooms.Sauteuntiltender,about5minutes;setaside.Inamediumbowl,lightlybeateggs.Addsourcream,salt, tarragon,andblackpepper; mix well. Reserve 1/3 of the mushrooms; add remaining sauteedmushroomsandoniontosourcreammixture;mixwell.Pourintopartiallybakedpieshell.Sprinklewithcheese.211TheVegetarianCookbookBakeuntilaknifeinsertedinthecentercomesoutclean,20to25minutes.Heatreservedsauteedmushroomsuntilhot.Arangeontopofpie.Letpiestand5minutesbeforecutting.

MUSHROOMSPREAD

4servings

Source:TheVegetarianCookbookIngredients3 teaspoons - to2 tablespoonsoliveoil1cupcoarselychoppedleeks,(whitepartonly)1largegarlicclove,peeled and finely chopped3/4 lbs. mushrooms, wiped clean and coarselychopped1/2 teaspoon dried leaf oregano 1/2 teaspoon salt freshly groundblackpepper1tablespoon-to2tablespoonsfreshlysqueezedlemonjuice1/4

teaspoonpreparedhorseradish,-or-1/2teaspoon-preparedmustardMethodInalargeskillet,heattheoil.Sautetheleeksandgarlicfor2minutes,stirringfrequently.Add themushrooms, oregano, salt, andblackpepper.Reduce theheat slightlyandcontinuetocook,stirring212

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occasionally, until themushrooms are cooked and their liquid has evaporated,about5to10minutes.Pureeinablenderorfoodprocessorandstir inlemonjuiceandhorseradishtotaste.Variation:Beforepureeing,thiscombinationmakesafinefillingforturnovers;ifnecessary, you can stretch the amount by blending in some mashed tofu andadditionalseasonings.Makes1-1/4cupsMUSHROOM,CHARDANDONIONOMELET

4servings

Source:TheVegetarianCookbookIngredients2tablespoonsoliveoil,divided1 large red onion, quartered and thinly sliced crosswise (about 2 cups)1bunch chard, leaves only, chopped (about 2 cups) 8 ounces whitemushrooms, sliced (about 3 cups) 8 eggs, lightly beaten 1 clove garlic,minced 2 teaspoons chopped fresh thyme or1/2 teaspoon dried thyme1/2teaspoonsalt1/4teaspoongroundblackpepper1cupgratedGruyerecheese2tablespoonsgratedParmesan,divided213TheVegetarianCookbook

MethodHeat1tablespoonoftheoilinanovenproof10inchskillet.Addonion.Cookover lowheat,stirringoccasionally,untilsoftenedbutnotcolored,about15 minutes. Add the chard and mushrooms. Continue cooking, stirringoccasionally,untilallthemoisturehascookedoffandchardistender,about15minutes.Inalargebowl,stirtogethereggs,garlic,thyme,salt,andpepper.Stirinchardmixture,Gruyere and half the Parmesan, until blended.Heat oven to 400[?]F.Wipeout theskillet,thenheat remaining tablespoonoilovermedium-highheatfor2minutes.Pourineggmixture;cook1minute,stirringonce.Reduceheattolowandcookuntileggsaresetbutstillalittlemoistontop,10minuteslonger.SprinklewithremainingtablespoonofParmesan.Placeskilletinoven.Bake10minutesoruntilcookedthroughandlightlybrowned.

MUSHROOMS

2servings

Source:TheVegetarianCookbookIngredients8(to10)mushrooms,unpeeled1 tablespoon butter1 cup sour cream4 fresh parsley sprigs, chopped, nostemsSeasaltFreshgroundblackpepper214

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Method

Washmushroomscarefullyundercoldwater;don'tsoak.Meltbutterinasautepanorskillet;slicemushroomsintopanandcook,stirring,3minutes.Stirinsourcreamandparsleyandcookfor1minute.Seasontotasteandserve.NOTES : Sliced mushrooms sauteed in butter, simmered in white wine andseasonedwithpaprika.Mushroomshavea strong, fresh flavorandare low incalories.Verygoodwithabroiledvealchop.

MUSHROOMSPARMESAN

4servings

Source:TheVegetarianCookbookIngredients1lb. freshmushrooms,whole3 tablespoons butter or arine 3 tablespoons Parmesan cheese, grated 1/8teaspoonpepperMethodInalargeskilletmeltbutter;addmushrooms,afewata time, and cook over medium-high heat until golden. Shake pan frequentlyduringcooking.Sprinklewithcheeseandpepper;cook1minutelonger.215TheVegetarianCookbook

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NECTARINEFIESTANACHOS

4servings

Source:The Vegetarian Cookbook Ingredients1 6-inch flour tortilla water3/4 teaspoons sugar1/8 teaspoon cinnamon1 cup frozen nonfat vanilla orpeachyogurt4slicedfreshCalifornianectarines1/2cupblueberries,slicedstrawberries, raspberries, blackberries, or anymixture of berries desiredMethodTopreparenachos,brushtortillawithwater.Cutinto8wedges.Combinesugarandcinnamon;sprinkleovertortilla.216

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Bakeonungreasedcookiesheetat350degFfor10minutes.Cool.On 4 dessert plates, arrange nectarine slices around scoop of frozen yogurt.Sprinklewithberries.Arrange2nachowedgeswitheachdessert.

NEWVEGETABLELASAGNA

6servings

Source:TheVegetarianCookbook Ingredients1packagechopped, (10oz. )spinach, thawed&drained1 carton low fat, (12 oz.)cottage cheese2 eggwhites beaten 2 teaspoons olive oil 3/4 cups minced onion 1 cup slicedmushrooms2centilitersgarlicminced2canstomatoes,(141/2oz.)drained&chopped1/4cupfreshmincedparsley1/4cupburgendyordryredwine1/4cuptomatopaste2teaspoonsdriedbasil11/2teaspoonsdriedoregano1teaspoondarkbrownsugar1/2teaspoonpepper1/4teaspoonsalt217TheVegetarianCookbook

6 lasagna noodles, uncooked 5 cups thinly sliced zucchini 1 1/4 cupsshredded,(5oz.)

part-skimmilkmozzarella

2 tablespoons gratedparmesanMethod Press spinach betweenpaper towels.Combinespinach,cottagecheese,&eggwhitesinamediumbowl.Stirwell.Setaside.Coatalarge,nonaluminimsaucepanwithcookingspray;addoil&placeovermedium-highheatuntilhot.Addonion&saute3min.oruntiltender.Addmushrooms&garlic;saute2min.oruntilmushroomsaretender.Addtomatoes,parsley,redwine,tomatopaste,basil,oregano,brownsugar,pepper&salt.Stirwell.Reduceheat&simmeruncovered20min.Removetomatomixturefromheat.Setaside.Coata12x8x2inchbakingdishwithcookingspray.Spoon one-third of tomato mixture into baking dish. Arrange 3 noodleslengthwise in a single layer over tomato mixture. Top with 1 1/4 c. Spinachmixture.Layer21/2c.Zucchinioverspinach.Sprinklewith1/2c.Mozzarella.Repeatlayers;topwithremainingtomatomixture.Cover&refrigerate9hours.Bake uncovered at 350degF for 1 hour 30 min. Uncover & sprinkle withremaining1/4c.Mozzarellacheese&parmesan.Letstand5in.Beforeserving.

NOODLESROMANOFF

6servings


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Ingredients

12ounces eggnoodles1 lb. cream cheese, softened8ounces sour cream 2tablespoons butter,melted1 cup scallions, chopped1 clove garlic, crushed1/4 teaspoon blackpepper1/4cup bread crumbs1/2 cup grated ParmesancheeseMethod Cook noodles according to package directions until barelytender.Drainnoodles.Mix togethercreamcheese, sourcream,andbutter.Stirinto noodles. Add scallions, garlic, and pepper, and turn into buttered bakingdish. Combine bread crumbs and Parmesan cheese and sprinkle over top ofnoodlemixture.Bakeat350degreesfor30minutes.

NORTH:KOFTAKEBABSINSPICYCREAMSAUCE(MALAIKOFTA)

4servings

Source:TheVegetarianCookbookIngredients***KOFTA***

2largerussetpotatoes,boiled,peeled,mashed1/2cupgreenpeas, freshorfrozen1/4cupshreddedcheddarcheese219TheVegetarianCookbook

1freshhotgreenchilechopped1/2teaspoongroundcoriander1 tablespooncuminseeds11/2 teaspoons salt1/4cup choppedcashewnuts1 tablespoonraisins3/4 cups chickpea flour or corn flour, (see note)1 cup watermildvegetableoilfordeepfrying***SPICYCREAMSAUCE***

8wholecashewnuts2wholecloves1pnnutmeg1/2inchcinnamonstick1garlicclove,peeled2tablespoonsunsaltedbutter1largeonion,grated1pnturmeric2 teaspoons paprika 1/2 teaspoon ground coriander 1/2 teaspooncayenne pepper 1 tablespoon salt1 cup half-and-half 1 cup water 1/2 cupheavy cream2 tablespoons chopped fresh cilantroMethod Kofta, a classicdish of Moghul origin, is one of the most important preparations of Indianvegetariancuisine.220

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Traditionally,koftasaresimmeredinadelicatesauceandturned intoacurriedmain dish. These kebabs are wonderful served as cocktail appetizers with ayogurtorfruitydippingsauce.THE KOFTA: Combine potatoes, peas, cheese, chile, coriander, cumin, salt,cashewsandraisins.Formmixtureinto1-inchballs.Makeabatterwiththeflourandwater.Seasonwithpinchofsalt, ifdesired.Heatoil to375degF inadeepfryerorlargeheavysaucepan.Dipballsintobattertocoatcompletely,anddeep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want thekebabstoremainfirm,putthemonaheatedservingplatter,andtentwithfoil.Toserve,bringcreamsaucetoaboilandpouroverkebabs.)THESAUCE:Grindcashews,cloves,nutmeg,cinnamonandgarlicwithalittlewater to make a fine paste. Set aside. Heat butter in a large saucepan overmedium-high heat.Add onion and saut? untilwilted; stir in ground paste andcook2minutes.Addturmeric,paprika,coriander,cayenneandsalt.Stirinhalf-and-half and water. Reduce heat and simmer about 15 minutes. (May beprepared2daysahead,cooled,coveredandrefrigerated.)Stirincreamandkoftakebabs.Bringtoaboil,thenremovefromheat.Garnishwithcilantroandserveimmediately. Note: Chickpea flour (also called besan) may be purchased atIndiangrocerystores.

NUTRITIOUSNEWREDPOTATOES

2servings

Source:TheVegetarianCookbookIngredients3cupswater221TheVegetarianCookbook

8(to10)smallnewpotatoes,unpeeled1/4cupsaffloweroil1/4cupdrywhitewine4freshparsleysprigs,chopped,nostemsSeasaltFreshgroundblackpepperMethodPourwaterintoasautepanorskilletandplaceoverhighheat;slicepotatoesintowaterandbringtoaboil.Lowerheatandsimmerpotatoes7-8minutes,oruntiltender.Drainpotatoesinacolander;putintoabowlandtosswhilewarmwithoil,wine,andparsley;seasontotasteandserve.NOTES :Slicednewredpotatoes tossedwithoil,wineandparsley.Smallnewredpotatoesare themost nutritiousmemberof thepotato family; theyhavea

firm texture and good flavor. Leave the skin on, for the vitamins. Starchyvegetables,suchaspotatoes,shouldneverbeservedchilled,fortheylosetheirflavorandbecomeindigestible.Potatosaladisbestservedatroomtemperature.

NUTTYTOASTEDSNACKMIX

6servings

Source:TheVegetarianCookbookIngredients1cupwholenaturalalmonds2cups wheat, rice or corn squares cereal 1 1/2 cups small pretzels 1 cuptoastedoatcereal222

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1cupsesamesticks,optional2teaspoonsgarlicpowder1/4cupbuttermeltedMethod Spread almonds in a single layer in shallowpan.Place in cold oven;turn oven to 350degF and bake 8 to 12 minutes, stirring occasionally, untillightlytoasted.Removefrompantocool.Toss together almonds with remaining ingredients except butter. Drizzle withbutter and toss to coat evenly. Spread mixture in a shallow pan and bake at350degF,10minutes, stirringoccasionally, until lightly toasted.Cool.Store inairtightcontainers.

OATMEAL-BANANAMUFFINS

12servings

Source:TheVegetarianCookbookIngredients3cupsWholeWheatFlour3/4cups Rolled Oats 1 tablespoon Baking Powder 1/2 teaspoon GroundCinnamon 1/4 teaspoon Ground Nutmeg 1 tablespoon Sugar 1 Egg 2tablespoonsVegetableOil11/2cupsLowfatMilk1smBanana,cubed223TheVegetarianCookbook

1/4 cup Sunflower Seeds, toastedMethod Combine the flour, oats, bakingpowder,cinnamon,nutmegandsugarinabowl.Addtheremainingingredientsandblend.Spoonintooiledmuffintinsorpapermuffincups.Bakeina375degFovenfor15to20minutes.

OLIVEMARINATE(MARINATEDOLIVES)

2servings

Source:TheVegetarianCookbookIngredients2tablespoonsoliveoil4garliccloves, peeled and crushed 1 orange, cut into , zest of small piec 1/2tablespoonfennelseeds2cupsoilcuredorbrinedbla,-olives,rinsedanddoliveoilMethodHeattheoliveoilinasmallpotoverlowheat.Addthegarlic,orangezestandfennelseeds.Simmerfor2to3minutes.224

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Combinealltheingredientsinaglassorceramiccontainer. Let stand at room temperature for several hours before serving. Orstoreinacoveredcontainerintherefrigerator.Bringbacktoroomtemperaturebeforeserving.

OLIVE PROFUMATE (FENNEL AND ORANGE-SCENTEDOLIVES)

2servings

Source:TheVegetarianCookbook Ingredients1 garlic clove, finely sliced1orange,cut into ,zestof1/2 tablespoon fennelseeds2cups oil curedblackolivesMethod At least several hours before planning to serve them,mix thegarlic,zestandfennelseedswiththeolives.Leavethematroomtemperaturefroseveralhours,orcoverandkeepintherefrigeratorforupto2weeks.Serveatroomtemperaturebythemselvesoraspartofanantipasto.**NOTE: Avoid using Kalamata olives coz they are too salty and CaliforniaBlackOlivescoztheyaretoobland.225TheVegetarianCookbook

ONIONPIE

8servings

Source: The Vegetarian Cookbook Ingredients 3 cups onions, sliced 2tablespoonsbutter1lb.cottagecheese1/4cupheavycream19inchpiecrustsaltpepper cayenneMethod Saute onions in butter until soft. Blend cottagecheesewithcreamandseason to taste.Pour intopieshell.Spreadonionsovercheese.Bakeat400degreesfor15minutes.

ONIONTART

8servings

Source:TheVegetarianCookbookIngredientspastryfor9"pieshell3cupswhite onions, thinly sliced 3 tablespoons butter 2 cups sour cream2 eggs,slightlybeaten1teaspoonsalt226

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1/4 teaspoonblackpepper1/8 teaspoonnutmeg1/8 teaspoon ground ginger1/4teaspooncarawayseed1/8 teaspoonpaprikaMethodRolloutpastryandfitinto9"piepan.Bakeat450degreesfor10minutes.Removefromovenandcool. While shell cools, saute onion in butter slowly until golden. Beat sourcreamintoeggs.Addcookedonions,salt,pepper,nutmeg,andginger toeggmixture.Turn intopie shell.Sprinklewithcarawayandpaprika.Bakeat450degreesfor10minutesandat350degreesfor30minutes,oruntilknifecomesclean.

ORANGEHUMMUS

6servings

Source:TheVegetarianCookbook Ingredients2 cans chic peas, rinsed anddrained 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2teaspoongroundginger1/2teaspoondrymustard1/2 teaspoon turmeric1/2teaspoonmildpaprika3/4cupsfreshorangejuice1/3cuptahini1/2teaspoonsalt3tablespoonscidervinegar227TheVegetarianCookbook

3 cloves garlic, minced 1 teaspoon soy sauce cayenne to taste MethodCombineeverything in a foodprocessor andpureeuntil smooth.Transfer to abowloracontainerwithalid,covertightlyandchill.Serveasadip,surroundedbyanarrayofrawandorlightlysteamedvegetables-orsimplywithcrackers.Thisalsogoesbeautifullyinatoastedpitapocketwithmincedsaladgreensandchoppedripetomatoes.

ORANGEWALDORFSALADADA

4servings

Source:TheVegetarianCookbookIngredients4oranges,peeled1apple1/2cupcelery1/4cupplainlow-fatyogurt1/4cuppecans,toasted,chopped1/8teaspoongroundcinnamonsaladgreensMethodChopuporangesandappleintobitesizedpieces.

Combine all the ingredients, except the salad greens, in a bowl. Cover andrefrigerate.228

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Serveonsaladgreens.

ORIENTALSPAGHETTI

5servings

Source: The Vegetarian Cookbook Ingredients 1 lb. thin spaghetti 2tablespoonsroastedsesameoil4tablespoonssoysauceortamari1cup snowpeas2cucumbers;peeled,seeded,-andcutintostrip3/4cupsthinlyslicedgreen onions 3 tablespoons chopped fresh parsley 2 tablespoons red winevinegar 1 teaspoon drymustard1 teaspoon hot chili oilMethod Cook thespaghettiaccordingto thepackagedirectionsanddrain.Combine1 tablespoonofthesesameoilwith2tablespoonsofthesoysauce.Tosswarmspaghettiwiththismixtureandsetaside.Steamthesnowpeasfor2minutes.Drainandcoolundercoldwater.Combinethesnowpeas,cucumberstrips,greenonions,andparsley.Stirtogethertheremainingsesameoil,soysauce,vinegar,mustard,andchilioil.Toss this saucewith the vegetables. Then toss the vegetablemixturewith thespaghettimixture.Servecold.229TheVegetarianCookbook

OYSTERMUSHROOMSOUFFLE

4servings

Source:TheVegetarianCookbookIngredients6tablespoonsbutter1mediumonion,finelychopped1clovegarlic,finelychopped3ouncesself-risingflour2ouncesdriedPorcinimushrooms,soakedin1/2cuplukewarmwaterandchoppedfinely(retainwater)1cupmilksalttotastepeppertotaste6ouncesOysterMushrooms, roughlychopped3 large egg yolks4 large eggwhitesMethodPreheatovento350degF.Warmasouffledishandbutterwell.Melt2/3ofthebutterinasaucepan,addonionandgarlicandsauteuntilsoft.Addflourandstirwell,adddriedmushroomsandwatertheysoakedin,stirwellandaddmilkandsaltandpeppertotaste.

CookOystermushroomsseparatelyinremainingbutter,sauteuntilsoftandaddto themixture; allow tocool.Mix inbeateneggyolk.Whiskeggwhitesuntilstiffandfold230

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intomixture. Put mixture in well-buttered souffle dish and cook in preheatedovenfor28minutes.Themiddleshouldbequitesoft.Serveimmediately.

PARFAITCUPS

6servings

Source: The Vegetarian Cookbook Ingredients 6 fresh California peaches,divided 2 8-ounce containers nonfat peach yogurt 2 tablespoons honey 6tablespoons nonfat granolaMethod Cube 3 peaches. In a blender or foodprocessor,combine3cubedpeacheswithyogurtandhoneyuntilsmooth.Turnmixtureintofreezercontainerandfreeze.When frozen, break up, turn intometal bowl and beat to get a smooth frostymixture.Turninto6plasticcups.Sprinklelayerofgranolaover,coverwithplasticwrapandfreezeuntilreadytouse.Sliceremaining3peaches.Topparfaitwithpeachesandserve.231TheVegetarianCookbook

PARSLEYFRIEDONIONRINGS

2servings

Source:TheVegetarianCookbookIngredients3/4cupsplus2 tbsbeer, (notdark) 1 cup all-purpose flour 3/4 cups finely chopped fresh parsley 3/4teaspoonssaltplusadditionalfor,sprinklingrings1largeonionvegetableoilfordeep-frysalsaverdefordipping,(optional)MethodInabowl,whiskbeerintoflouruntilbatterissmoothandwhiskinparsley.Letbatterstand30minutesandstirin3/4tspsalt.Cutonioncrosswiseinto1/2-inch-thickslicesandseparateslicesintorings.In a large, deep skillet, heat 1 inch oil to 380F.Working in batches of 4 or 5onionrings,dragringsthroughbattertocoatcompletely,lettingexcessdripoff,

andfry,turning,untilgolden,about1to2minutes.Withtongs,transferringsasfriedtopapertowelstodrainandseasonwithadditionalsalt.232

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PASTAARRABBIATA

4servings

Source:TheVegetarianCookbookIngredients2driedredchilies,crumbled6garlic cloves, chopped 3 tablespoons olive oil 1 cup tomato sauce -=or=-passatasalt&pepper12ouncespastaofyourchoice3 tablespoonsparsley,choppedMethodWarmchilis&garlic inoliveoiluntil thegarlic is fragrant.Addthetomatosauceorpassataalongwiththesalt&pepper.Cookfor5to10minutes.Cookpastatillaldente&drain.Servepastatossedwithsauce&sprinkledwithparsley.

PASTAFAGIOLE

8servings

Source: The Vegetarian Cookbook Ingredients 1 lb. ditallini pasta, (saladmacaroni)1/4 cup olive oil1 clove garlic, minced 2 large green peppers,chopped233TheVegetarianCookbook

1cuponions,chopped1cup celery, chopped1/2 teaspoon salt, (optional) 1teaspoonblackpepper sprinkleofparsley128oz can tomatopuree1 canwater,usepureecan2canscannelinibeans,(white-med.sizecsalttotaste,(optional)MethodCookpastaaccordingtopackagedirections.Whilepasta iscooking,heatoilinalargesaucepan.Addgarlic,greenpepper,onionandcelery.Saut?untilsoftortender.Addpureewith1canwater,thenaddseasoning.Cookonlowfor1/2hour.Addbeansandstir.Drainpastainacolanderandaddbeanmixture.Tosswell.

PASTAFAZOOL

6servings

Source:TheVegetarianCookbookIngredients11/2cupskidneybeans6cupswater2tablespoonsoil1cuponions,chopped1/2cupcelery,diced3/4cupscarrots,chopped234

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1cupcannedcrushedtomatoessalt,pepperotherseasonitaste2cupspasta,cookedMethodSoakandcookbeansinwateruntiltender.To the cooked beans and remaining liquid, add oil, onions, celery, carrots,tomatoesandanyseasonings.Bring toaboil, reduceheatandsimmer for45minutesoruntilvegetablesaretender.Addcookedpasta.

PASTAMEXICANA

4servings

Source:TheVegetarianCookbookIngredients1/2 lb. thin,greenspaghetti11/2 cups cubed tomatoes1 cup cucumbermatchsticks1medium avocado,peeled, seeded, and sliced crosswise 1 cup salsa 1 tablespoon extra-virginoliveoil1/2teaspoondriedoregano1/4teaspoongroundcumin1/4 teaspoonchilipowdercayennetotaste235TheVegetarianCookbook

1/4cupmincedcilantroMethodPreparepastaaccordingtopackagedirections.Rinseundercoldwaterandsetintolarge,shallowservingbowl.Add tomatoes, cucumber, and avocado to serving bowl. Combine salsa, oil,oregano,chilipowde,randcayennetotaste.Mixwell,thenpouroverpasta.Adcilantroandtossgentlytodistributevegetablesevenly.

PASTAPRIMAVERA

4servings

Source:TheVegetarianCookbookIngredients1cuplow-fatcottagecheese1tablespoon fresh lemon juice 1 8 oz thi spaghetti 1 tablespoon acceptablevegetableoil1/4cupchoppedscallions1/2cupchoppedonions1clovegarlic,minced1/4 teaspoon freshlygroundblackpepperORtotaste2cups slicedfreshmushrooms1cupslicedgreenbellpepper11/2cupsslicedcarrots10

ouncesfrozenno-salt-addedbroccoli,steamed236

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Method

Drainany liquidoffofcottagecheese. Inabowl, combinecottagecheeseandlemon juice. Set aside. Prepare spaghetti according to package directions,omittingsalt.Drainthoroughly.Meanwhile,heatoilinskilletovermedium-highheat.Addscallions,onions,garlic,andblackpepperandsaute1minute.Addmushroomsandstir1minute.Thenaddbellpepper,carrots,andbroccoliandstirforanother3-4minutes.Setaside.Inanotherbowl, toss spaghetti andcottagecheesemixture tocoatevenly.Topwithsauteedvegetables.

PASTASAUCEWITHLEMONANDGARLIC

4servings

Source:The Vegetarian Cookbook Ingredients1 teaspoon olive oil 2 clovesgarlic,minced1/2cupdrywhitewine1/4cup lemon juice1cup tomatoes,stewed 1/4 cup basil 2 tablespoons parmesan cheese 1/2 teaspoon blackpepperMethod In a skillet, heat oil over medium heat and add garlic untiltender.Removefromheatandpourwine.Returnittotheheat.Cookanother1to2minutes,untilwinehasbeen237TheVegetarianCookbook

reduced by half. Stir in lemon juice and tomatoes, PASTA W/REDPEPPERS,GREENS,BEANS,GARLIC&LEMONZEST

4servings

Source:TheVegetarianCookbookIngredients1/2cupwhitebeans, -soakedinwaterov1bay leaf4garliccloves,peeled1/3cupvegetablestock2 redbellpeppers,-cutinto1/2-inch4cupsswisschardorescarole,-washedwellandcu into1/2-inchstrips1 tablespoongrated lemonzest1/2 teaspoon saltfreshly ground pepper 2 tablespoons lemon juice 1/4 lb. penne pasta,uncooked1/4lb.farfallepasta,uncookedMethodRinse thebeans,put theminasaucepan,andcoverwith2cupscoldwater.Addthebayleafand2cloves

ofgarlicandbring toaboiloverhighheat.Reduce theheatandsimmeruntiltender,45to60minutes.Removethepotfromtheheat.Bringthevegetablestocktoasimmerinasautepanover238

Chapter2:N-Z

moderateheat.Addthepepperstripsandsimmerfor5to8minutes, then add thegreens, 2 clovesof garlic that havebeenminced, andlemonzestandstirwell,until thegreensarewilted,3 to4minutes.Drain thebeans(mostoftheliquidwillhavebeenabsorbed)fromthecookingliquidwithaslottedspoonandaddthemtothepeppersandgreens.Warmthrough.Seasontotastewiththesalt,pepper,andlemonjuice.Meantime, cook the pasta according to the package directions.Drain and tosswiththebeansandvegetables.

PASTAW/ROASTEDGARDENVEGETABLES

6servings

Source:TheVegetarianCookbookIngredients1redandgreenbellpeppers&yellow,1/2"strips2redonions,sliced1/2"thicke2yellowsquash,sliced1/2"thick1smalleggplant,chunked1"

6largegarliccloves,halved3tablespoonsextravirginoliveoil1/4cupitalianparsley,finelychopped1teaspoondriedthymeOR2teas.freshthymefinelymined salt and pepper 1 lb. pasta, (penne, radiatore or other) 1/3 cupparmesancheese,grated239TheVegetarianCookbook

MethodPreheatovento400degF.Dividevegetables&garlicbetween2large,flatroastingpansorcookiesheets,spreadingevenly.Addoliveoil(1.5tablespoons per pan) & toss veggies to coat evenly. Sprinkle wi/ parsley &thyme. Bake, stirring frequently, until browned & tender, about 40 minutes.Seasonw/salt&pepper.Meanwhile,cookpasta.Ladleout1/2cupofpastaliquid&reserve.Drainpasta.Tosswith thevegetable, reservedcooking liquid&Parmesancheese.Sprinklew/additionalParmesan,ifdesired.

PASTAWITHBROCCOLIANDSPINACH

2servings

Source:TheVegetarianCookbookIngredients200gpenne1/4cupwhitewine15gbutter3spinach leaves1/2onion1/4cup gratedparmesancheese1/4teaspoongroundnutmeg1/4cupgratedcheddarcheese125gbroccolifloretsMethodPreparation:choptheonionandshredthespinachleaves.Alternativetowine:whitegrapejuiceworksjustaswell.240

Chapter2:N-Z

Cook thepasta ina largequantityofboilingwateruntil just tender.Drainandplaceinagreased,shallow,ovenproofdishandkeepwarm.Meltthebutterinalargepan.Addtheonionandcookoveralowheatfor3-4minutes.Addthenutmeg,broccoliandspinach.Pouroverthewineorgrapejuice.Coverandcookoveralowheatfor5minutes.Spoon thevegetablemixtureover thepasta.Topwith the cheeses andbakeat180degCfor5minutes,oruntilthecheesehasmeltedandbrowned.Serveimmediately.

PASTAWITHCARAMELIZEDONIONS

1servings

Source:TheVegetarianCookbook Ingredientsonionsoliveoil fresh parsleyparmesancheesewhitewinecookedpasta241TheVegetarianCookbook

MethodSliceup lotsofonions(1.5cupsperperson).Put theminasautepanwith olive oil or sprayedwith Pam and cover. Cook on low heat 45minutes,untilsoft.Removecover,turnheattomediumandcookliquidaway.Addsalt&pepper(don'tbeshyw/thesalt),andcontinuecookingandstirringonionsuntiltheyturngoldenbrown(iftheystickalittle,that'sok,justturntheheatdownatad).Splashinalittlewhitewine,andstiritin,scrapingupanybrownedbits.Turnheat tohigh, stirringandscrapinguntil thewine isgone.Throw inabighandful of fresh parsley (or a smaller handful of dried), toss, and serve overspaghetti.Addparmesantotasteatthetable.

PASTAWITHCHUNKYTOMATOSAUCE

6servings

Source:TheVegetarianCookbookIngredients11/2cupsdicedonions1/4cupwateroroliveoil3/4cupschoppedcelery1/2cupchoppedgreenbellpepper

2cupsslicedfreshmushrooms2garliccloves,minced4cupschoppedfreshtomatoes3cupstomatosauce2cupstomatopuree1teaspoondriedoregano242

Chapter2:N-Z

11/2teaspoonsdriedbasil1bayleafsaltandpepper,totaste1lb.spaghettior other pastaMethod Heat the water or olive oil in a large saucepan overmedium heat. Cook the onions for 5 to 6minutes, then add the celery, greenpepper,mushrooms,andgarlicandcookforanadditional5minutes.Addthetomatoes,tomatosauce,andtomatopureeandstiruntilthesauceiswellblended.Addtheherbs,salt,andpepperandsimmer,uncovered,for30minutes.Cookthepastaaccordingtopackagedirections.Removethebayleaffromthesauceandservewithpasta.

PASTAWITHEGGPLANTANDTOMATOSAUCE

6servings

Source:The Vegetarian Cookbook Ingredients 1 large eggplant, diced saltolive oil, for frying1 medium onion, diced1 tablespoon olive oil 3 garliccloves,chopped2cupstomatosauce243TheVegetarianCookbook

1/4cupdryredwine1pnsugarsaltandpepper1 largepinchoregano16ounces spaghetti, fusilli, - rigatoni or other pasta shapeMethod Arrangedicedeggplantonacookiesheetandsprinklewithsalt.Letdrainfor30minutes.Rinsewell.Saut?drainedeggplantinoliveoiluntillightlybrownedandsetaside.Lightlysautetheonionandgarlicinabout1tboliveoiluntilsoftened,thenaddthetomatosauceandwine.Bringtoaboil,reduceheatandsimmerfor15to20minutes.Seasonwithsugar,ifneeded,saltandpepperandaddtheoregano.Return the eggplant to the pot and continue to simmerwhile the pasta cooks.Cookthepastauntilaldenteanddrain.Tossthepastawiththesaucetomixwellandserveimmediately.

PASTAWITHFETACHEESEANDGREENS

4servings

Source:TheVegetarianCookbookIngredients1lb.pasta,(tubes,corkscrews,

or shells), cooked 1 large bunc, fresh variety of ***GREENSINCLUDING***

244

Chapter2:N-Z

kale

collard greens dandelion greens escarolemustard greens spinach 1 largeonion2 tablespoons olive oil3ounces feta cheese, crumbledMethod Trimstemsandtearallgreensintobits.(Thisisagoodthingtodoinadvanceifyoucan.)Dicelotsofonionandcookinalargeskillet(wokworksevenbetter)intheoliveoil.Whentheonionistranslucentaddthegreens...stuffthepanasfullasyoucanwiththesepastarules:1.donotdrainallwaterfromthenoodleswhendraining2.donotoverorundercookpasta,pastashouldbe"toothy"3.pastadoesnotalwayshavetobeeatenhot.ServingIdeas:Goodwithroastedredbellpeppers,fruit,andbreadNOTES:Thisisanexcellentvegetariandish.Excellentforthenextday'slunchbox,evencold.

PASTAWITHLENTILSANDSPINACH

2servings


Ingredients1/2cupredlentils250gwholemealspaghetti71/2gbutter1/2teaspoon ground nutmeg1/2 onion 3 spinach leaves 1/2 tablespoon lemonjuice1/8cuptoastedpinenutsMethodCookthelentilsinboilingwateruntiltender.Cookthepastainalargequantityofboilingwateruntiljusttender.Whiletheyarecookingmeltthebutterinapan.Addthenutmegandonionandcookoveragentleheatuntiltheonionissoft.Addspinach,coverandcookuntilthespinachisjusttender.Drain the lentils, add the lemon juice;stirring to combine. Drain the pasta.Combine the lentils, pasta and spinach. Place on a serving plate and sprinklewithpinenuts.Serveimmediately.

PASTAWITHPEPPERS

1servings

Source: The Vegetarian Cookbook Ingredients 1 lb. rigatoni 6 mediumtomatoes,slicedverythin2sweetredoryellow246

Chapter2:N-Z

peppers, seeded, slice in thin strips 1/2 cup fresh basil, chopped -or-1tablespoondriedbasil3clovesgarlic,finelychopped1/4cupoliveoil,orasneededsaltandpepper1wedgeparmesanorromanocheese,freshlygratedMethod Combine the tomatoes, peppers, bail, garlic, oil, salt, pepper and setaside. Boil the pasta, then drain well. Toss with cheese to taste and add thetomatomixture.Addsalt,pepper,andcheesetotaste.

PASTAWITHPESTO(TRENETTECOLPESTO)

6servings

Source:TheVegetarianCookbookIngredients***---PESTO***

1clovegarlic,finechop3tablespoonspinenuts1pncoarsesalt2cupsbasil,tight pack 1/2 cup parmigiano-reggiano cheese 1/2 cup pecorino sardocheese1/2cupextra-virginoliveoil***---PASTA***

1/2lb.thingreenbeans,trim/halve1/2lb.smallredpotatoes247TheVegetarianCookbook

scrub/slice1lb.trenette, linguineortagliatellepastasalt&peppertotasteMethodPlacegarlic,pinenutsandcoarsesaltinlargemortar;thencrushwithpestle,usingsmooth,regularmotions,tomakeasmoothpaste.Addbasilalittleatatime.Crushtocoarsepaste,grindingleavesagainstsideofmortarwithpestle.Addpinchmoresaltandcontinuecrushing.Graduallystir inandcrushcheese.Drizzle inoliveoilandcontinueworkinguntilpestoisverysmoothandnolargepiecesofbasilarevisible.Heatlargepotofsaltedwatertoaboil;addgreenbeans.Cookataboilabout3minutes, removewithslottedspoon,drainandsetaside.Addpotatoes tosameboilingwater;cookabout3minutes.Addmoresalttoboilingwaterifnecessary;addpastaandcookuntiljustdone,8to 10minutes. Just before pasta is done, remove 2 tablespoons cookingwaterand stir into pesto.Drain pasta; toss in a large bowlwith pesto, potatoes andgreenbeans.Serveimmediately.

NOTE:Pestocanbemadeinafoodprocessorfittedwithmetalblade.Processallingredientstogetheruntilsmooth.

PASTINASOUP

2servings

Source:TheVegetarianCookbookIngredients4cupschickenstockorcannedbeefbroth248

Chapter2:N-Z

2 zucchini, unpeeled1 cup pasta-little stars or shells Fresh ground blackpepperSeasaltParmesancheese,gratedMethodBringbrothtoboilinginasaucepanandsimmerfor3minutes.Gratezucchini intothesaucepan.Addthepastinaandsimmer5minutes;seasontotaste.Servehotwithabowlofgratedcheese.NOTES : Grated zucchini and pastina simmered in broth and served withParmesan cheese. A package of pastina (little stars or shells) from thesupermarketcanalwaysbecountedon tomakeaquicknourishingmeal,withbrothandgratedcheese.

PEAANDCARROTSALADWITHLOVAGE

4servings

Source:TheVegetarianCookbookIngredients1lb.freshpeas11/2lbs.babycarrots 3 tablespoons mayonnaise, (tofu or regular) 3 tablespoons naturalyogurt1teaspoonDijonmustard11/2tablespoonschoppedlovage249TheVegetarianCookbook

Method Slice carrots. Combine with peas and steam for no more than 15minutes.Coolslightly.Mix together the mayonnaise and yogurt. Add mustard. Fold in the lovage,followedbythepeasandcarrots.Allowtocoolcompletely,thenserve.

PEACHFOLDUPTART

6servings

Source:TheVegetarianCookbookIngredients3cups slicedfreshCaliforniapeaches 1/4 cup sugar 1 tablespoon all-purpose flour 2 tablespoons freshlemonjuice1sheetpreparedpuffpastrydough,10x16inchesand1/4inchthick, thawed 1 tablespoon unsalted butter, cut into small piecesMethodPreheatanovento375degF.Inabowl,combinethepeaches,sugarandflourandtosstomix.Addthelemon

juiceandstirtocombine.Onaflouredworksurfacerolloutthepuffpastryintoa15-inchroundabout1/4inchthick.250

Chapter2:N-Z

Place the pastry on anungreasedbaking sheet and spoon the peaches into thecenter,leavingabout2inchesuncoveredaroundtheperimeter.Thefruitwillbestackedhighbutwillreduceinvolumeasitcooks.Fold the uncovered edges of the pastry up to cover as much of the fruit aspossible,pinchingandtuckingthedoughasnecessary.Dotthetopofthefruitwiththebutterpieces.Bake until the pastry is puffed and golden brown, about 30 minutes. Do notundercook.Servehot,cutintowedges.

PEACHSAUCE

4servings

Source:The Vegetarian Cookbook Ingredients2 fresh peaches, peeled andpitted2 tablespoonspowderedsugar3 tablespoonsGrandMarnierMethodCutpeaches intoablenderandpuree.Pourpuree intoabowlandstir insugarandGrandMarnier.Yields:1cupNOTES :Pureedpeachesmixedwith sugarandGrandMarnier.Servewithvanillaicecreamandsprinklewithchoppedalmonds.251TheVegetarianCookbook

PEANUTBUTTERANDPLUMSANDWICH

1servings

Source: The Vegetarian Cookbook Ingredients 1 medium fresh Californiaplum2slicessandwichbreadpeanutbutterMethodThinlysliceplum.Spreadpeanutbutteronbreadslices.Layeronesideofbreadwithplumslicesandlayotherpieceofbreadoverit.Cutsandwichdiagonallyintotriangles.

PEKINGSTYLENOODLESWITHBEANSAUCE

2servings

Source:TheVegetarianCookbook Ingredients8ounces noodles, - (3-4 cupsaftercooking6ouncesplainpressedtofu1/2cupgreensoybeans,-(frozenorfresh)2ouncesbabycornspears1/2cupbambooshoot,dicedfinely252

Chapter2:N-Z

2ounces cucumber 1 teaspoon garlic, minced 3 tablespoons Chinese beansauce, -or-4 tablespoons dark miso 3 tablespoons vegetable oil 1 1/2 cupswater 1 1/2 tablespoons soy sauce 1/2 teaspoon sugar 2 1/2 tablespoonscornstarch,dissolvedin...

3 tablespoons water1/2 teaspoon sesame oilMethod If you are cooking thenoodlesfirst,drainthem,removetoabowlorservingplatter,andtosswith1/2tablespoon sesame oil to prevent sticking (do not rinse in cold water as thisreducesflavor).Crumble thepressed tofu coarsely toyield1-1/2 cups.Parboil green soybeanstillalmosttenderyetstillfirm(10minutesforfrozen).Ifusingfreshbabycornspears,steamorparboiltilltender;ifcanned,rinsewithboilingwater.Rinsegreensoybeansorcornincoldwaterandchopfinely.Youshouldhaveabout1/2cupbabycorn.Itisnotnecessarytopeelorseedthehothouse(English)orOrientalcucumber.Regularcucumbershouldbeparedandseeded,butleaveafewnarrowstripsofskinforcolorandtexture.Juliennefinelytoyield1/2cup.Ifyouareusingmiso,dissolveitin1/4cupwarmwater.Put3tablespoonsoilintoapreheatedpanoverhigh.Whentheoilishot,reduceheat tomedium-high.Add garlic and stir-fry a few seconds to release aroma.Addpressedtofu253TheVegetarianCookbookand bean sauce or miso. Stir-fry briefly to mix. Add 1-1/2 cups water, 1tablespoonsoysauce,and1/2teaspoonsugar.Cook,stirringoccasionally,untiltheboilisreached.Graduallystirincornstarchmixtureandcook, stirring, anotherminuteor sountil theconsistency is likealightgravy,nottoothick.Testforsalt,andaddanextra tablespoonsoysauceifneeded.(at thispoint, ifyou like,youcanheatnoodlesand/orgreensoybeans,babycorn,andbambooshootbycombiningwiththesauceuntiljustmixed.)Add1/2teaspoonsesameoil.Removefromthestove.Poursauceovernoodles,andtopwithgarnishinseparatearrangement(garnishwith just the cucumber if youhaveadded soybeansorbabycorn andbambooshoottothesauce).Tossbeforeserving.

PENNEFROMHEAVEN

4servings

Source: The Vegetarian Cookbook Ingredients 12 ounces penne or ziti 2tablespoonsoliveoil11/2cupschoppedonion3mincedclovesgarlic3cupschoppedplumtomatoes1/2cupwater1/2teaspoonsalt1/2teaspoonsugar2cupsbroccoliflorets254

Chapter2:N-Z

2cupschoppedzucchini1cupsugarsnaps,(removestring)>or<-snowpeas1/2 cup carrots julienne 2 tablespoons chopped parsley 1/2 cup gratedparmesanMethodCookthepastaaccordingtodirectionsonthepackage;drain.While the pasta is cooking, heat the oil over medium-high heat in a 3-quartsaucepan.Add theonionandgarlic,andcook,stirring,until softened.Add thetomato, water, salt and sugar. Cook, stirring often, for 10 minutes. Add thebroccoli,zucchini,sugarsnaps,carrotand parsley. Cook, stirring until the vegetables are tender-crisp. Stir in theParmesan.Serveoverthepasta.

PENNERIGATIWITHMUSHROOMSANDTARRAGON

4servings

Source:TheVegetarianCookbookIngredients250gpennerigati15gporcinimushrooms 2 tablespoons virgin olive oil 1 small onion 250 g buttonmushrooms,cutin1/4"dice1/2teaspoonsaltfreshlygroundblackpepper3garliccloves,finelychoppd255TheVegetarianCookbook

1/4drywhitewine750g tomatoes skinned seeded, chopped6 tablespoonschoppedparsley2tablespoonschoppedtarragonMethodPour1/4litreofhotwater over the driedmushrooms and soak them until they are soft - about 20minutes.Drain theporcinesandreserve their soaking liquid.cut theminto1/4inchpieces.heattheoilinalargeheavyfryingpanovermediumheat.Addtheonionandsauteuntilitturnstranslucent-about4minutes.Addtheporcinesandbuttonmushrooms,saltandpepper.Cookuntil themushroomsbegin tobrown-about5minutes.Addthe garlic and the wine and cook the mixture until the liquid has reduced toapproximately2tablespoons-about5minutesmore.Addthepenneto3litresofboilingwaterwith11/2teaspoonsofsalt.Starttestingthepastaafter10minutes andcookuntil it is aldente.While thepenne is cooking,pour thereservedporcineliquidintothepancontainingthemushroomsandcookuntiltheliquid is reduced toapproximately4 tablespoons -about5minutes.Stir in thetomatoesandcookuntil themixtureisheatedthrough-about3minutes.drain

thepastaandaddtothepanalongwiththechoppedparsleyandtarragon.Tosswellandserve.

PENNEWITHCAULIFLOWERTOMATOESANDBASIL

4servings


Chapter2:N-Z

Ingredients

2cupsfinelychoppedplumtomatoes,(about4large)1/2cupchoppedgreenonion 1/4 cup chopped fresh basil 2 tablespoons olive oil 2 tablespoonschopped, drained oil-packed sun-dried tomatoes1 garlic clove, minced 2cupspenneorothertubularpasta3cupssmallcauliflowerflorets,(about1med. head) salt and fresh ground pepper fresh grated parmesan cheeseMethodCombinefirst6ingredientsinlargebowlandtossthoroughly.Cookpastainlargepotofrapidlyboilingsaltedwateruntilalmosttender.Addcauliflower to pasta and continue cooking until cauliflower is tender, about 3minutes.Drainwell.Addtotomatomixtureinbowlandtoss.Seasonwithsaltandpepperifdesired.ServewithParmesan.

PENNEWITHZUCCHINIANDPARMESAN

4servings

Source: The Vegetarian Cookbook Ingredients 1 lb. Penne, Mostaccioli orothermediumpastashape,uncooked257TheVegetarianCookbook

1 lb. medium zucchini2 tablespoons butter or arine1 tablespoon olive orvegetableoil1largeclovegarlic,minced1/4teaspoonhotredpepperflakesortotaste2/3cupsfreshlygratedParmesancheeseGratedParmesancheeseto tasteMethod Cook pasta according to package directions. While pasta iscooking,gratezucchini.Heatbutterandoiltogetherinlargeskilletuntilmixturebeginstobubble.Addgratedzucchiniandcookabout3minutes.Addgarlicandcook1moreminute,stirring constantly. Stir in hot pepper flakes and 2/3 cup of grated Parmesancheese.Heat1minutemore.When pasta is done, drain well. Toss skillet mixture with pasta. Top withadditionalParmesan,ifdesired.

PEPPERSALAD

6servings

Source: The Vegetarian Cookbook Ingredients 1/2 head cabbage 1 carrot,choppedfine1/4cupgreenpepper(red/yellow)258

Chapter2:N-Z

2cupswater1tablespoonmayonnaise-typedressingMethodCutcabbageintosmallwedges.Placehalfinblenderalongwithwater,carrot,andpepper.Blendquickly;turnoffanddrainatonce,usingliquidforblendingwithbalanceofcabbage,drainoncemore.Mixwithmayonnaisedressing.

PESTO

2servings

Source:TheVegetarianCookbookIngredients2 largehandfulsbasil leaves,about3 cups3 tablespoons Parmesano-Reggiano1-2 tablespoon pinenuts2garliccloves,chopped1cupextra-virginoliveoilsaltfreshlygroundpepperMethod Pulse basil leaves, cheese, pinenuts, and garlic cloves in a foodprocessoruntilfinelychopped.Withthemachinerunning,pourinoliveoilinathin,steadystream,blendinguntilthemixtureiswellcombined259TheVegetarianCookbookandemulsified.Comments:Freshnessisvitaltobasil'salluringflavor.Freshbasiliscommonlyavailable insuperets,butavoidplantswithblackorwiltedleaves.Ifyougrowyourown,pickitthemorningofthedayyouintendtouseit,andplacecutstemsinto aglassofwater.Pesto's simplicity is sublime-aperfect sauceof rawbasil,pinenuts, extra-virgin olive oil, and grated cheese. Enjoy pesto tossed withfettuccine,spreadonbread,orputatopafresh-vegetablesoup.

PESTOTOFUMANICOTTI

10servings

Source:TheVegetarianCookbookIngredients18ozpacmanicotti1 lb. softtofu1 teaspoononionsalt1bunchgreenonions,chopped1choppedgreenpepper1cupslicedmushrooms1cuppestosauce32ouncesspagettisauce2cupssoymozarella,shreddeditalianseasoningMethodCookmanicottishellsaccording to package directions. Preheat oven to 350degF. Place tofu cake in

largebowlandmashwithafork,addingonionsalt(textureshouldbesimilartocottagecheese).Addgreenonions,bellpepper,260

Chapter2:N-Z

mushroomsandpestosauceandmixwell.Drainmanicottiandstuffwithtofu-pestomixture.Placesidebysidein13x9inchbakingdish.Coverwithspagettisauce.TopwithsoymozzarellaandsprinkleliberallywithItalianseasoning.Bakefor25minutesoruntilbubbly.

PHYLLOEGGROLLS

6servings

Source:The Vegetarian Cookbook Ingredients 1 stalk celery, cut into finejulienne2 stalksbokchoycabbage, cut into fine julienne1/4medium redonion,dicefinejulienne4snowpeas,cut intofinejulienne2scallions,cutinto fine julienne3/4 cups green cabbage, shredded2 tablespoons red bellpepper,chopped1tablespoonreduced-sodiumsoysauce2teaspoonssherry1teaspoon rice wine vinegar 1 teaspoon plum wine 1/4 teaspoon cayennepepper1/4teaspoongroundcoriander2tablespoonsvegetableoil261TheVegetarianCookbook

1teaspoongingerroot,gratedfresh1/2teaspoongarlic,minced2tablespoonscilantro, chopped fresh or parsley 1/4 cup bean sprouts 1 teaspoon darksesameoil6sheetsphyllodoughvegetableoilsprayMethodCombineoilthevegetables except the bean sprouts. In a small bowl, combine the liquidseasonings,cayennepepper,andcoriander.Heat theoil inawokor largeskilletoverhighheat.Addthegingerandgarlicandstirfry,stirringconstantly,for30 seconds or until fragrant.Add the vegetables and stir-fry for 2minutes oruntilslightlycookedbutstillcrisp.Addtheliquidsandstirfryfor1minute.Removefromtheheatandstirinthecilantro,beansprouts,andsesameoil.Setaside.Preheat the oven to 375degF. Carefully separate a sheet of phyllo and placeabout3/4cupofthevegetablefillinginthecenterofoneoftheshorterendsofthe rectangle. Fold the sides around the filling to enclose it and then roll thephyllointoaneggroll.Placeonabakingsheetseamsidedown.SpraytherollslightlywithvegetableoilsprayandHakefor10to12minutesinthecenteroftheovenoruntiltherollsaregoldenbrown.

Note: The filling can be prepared up to two days in advance and kept tightlycovered with plastic wrap in the refrigerator. Or the rolls can be baked andreheatedina350degFovenforfivetosevenminutes.Ifbakinginadvance,262

Chapter2:N-Z

itisadvisabletoslightlyundercookthem.Donotreheatinamicrowaveoven.Totaltime:35minutesPICKLEDMUSHROOMS

8servings

Source:TheVegetarianCookbook Ingredients1 1/4 lbs. Freshmushrooms,rinsed1mediumBermudaorSpanishonion,slicedintorings2/3cupswhitevinegar 1/2 cup salad oil 0.13 t garlic powder 1 tablespoon sugar 1 1/2teaspoonssalt1dsfreshlygroundpepper1dshotpeppersauce1pnparsleyflakes1pnsweetbasilMethodCombineallingredients.Boil3minutes.

PLUM-PLUSMUFFINS

6servings


Ingredientsnonstickcookingspray114-ounceboxoatbranmuffinmix3/4cups apple juice 4 finely chopped (1 cup) freshCalifornia plums3/4 cupsraisinsMethodPreheatovento425degFLightlycoatabout12muffincupswithnonstickspray.In medium bowl, combine muffin mix and juice until just moistened. Stir inplumsandraisins.Spoonbatterintomuffincupsfull.Bake14minutesoruntilatoothpickinsertedincentercomesoutclean.Removemuffinsfrompanandcoolonwirerack.

POACHEDPEARS

2servings

Source:TheVegetarianCookbookIngredients3winterpears1/2cup water1/4cupgranulatedsugarorhoney1/2lemon264

Chapter2:N-Z

Method

Pourwaterandsugar intoasmallsaucepanandboiloverhighheat3minutes.Quarter and core pears (do not peel) and slice into pan. Squeeze juice of 1/2lemonoverpears.Coverpanandsimmerpearsovermediumheat6-7minutes.Servepearsatroomtemperaturewithsyrupfrompan.NOTES : Pears poached in syrup ofwater, sugar, and lemon juice.ServewithChocolateSauceandPraline,orwithHotCherrySauce.

POLENTATOSCANA(TUSCANPOLENTA)

8servings

Source: The Vegetarian Cookbook Ingredients polenta, cooked as above 3tablespoonsoliveoil2teaspoonsrosemary,chopped2/3cupswalnuts,toastedand chopped salt andpepperMethodWarm the olive oil overmedium-lowheatinasmall,heavysaut?pan.Addtherosemaryandwalnutsandsautefor5minutes.Donotleteitheronebrown.Sprinklethewalnutmixturewithsaltandpepperandstirintothecookingpolentaabout10minutesbeforeitiscompletelycooked.Continue stirring and cooking until the polenta is ready to serve. Serveimmediatelyorcooltomakecrostini.265TheVegetarianCookbook

POLOHAVIDGELOOBIA

1servings

Source:TheVegetarianCookbookIngredients1/3cupdriedredkidneybeans1/2lb.carrots,cutinto1/4-in1/2teaspoonsugar5tablespoonscornoil41/4cups water 2 cups raw rice, covered with salted water, for 1/2 hour 1mediumpotato,peeledandcutinto11/4inthickslices1 tablespoonwater1/2 teaspoon ground cinnamonMethod (Rice Pilau With Carrot And Red

KidneyBeans)TherearevariationsofvariationsintheartfulcombinationsofPersianrice.Hereisone that,withvery few ingredients,manages toencompassawide rangeofseasoningsandflavors.Cover the beanswithwater and soak them overnight.Drain.Cover the beanswithwateragainandcook,covered,overmoderateheatuntil theyaresoftbutstillwhole,about1/2hour.Drainandsetaside.Putthecarrots,sugar,1tablespoonoftheoil,and1/4cup266

Chapter2:N-Z

ofthewaterintoapanandcookoverlowheatfor5minutes,oruntiltheliquidevaporates.Becarefulnottoburnthecarrots.Setaside.Bringtheremaining4cupsofwatertoaboilinapan.Drainnearlyallthewaterfromthericeandaddthericetotheboilingwater.Coverthepanandcookovermoderate heat for 10minutes.Drain, run the rice under coldwater, and drainagain.Put2 tablespoonsof the remainingoil inapan largeenough tospreadout thepotatoslicesflatonitsbottom.Sprinkleoverthisthe1tablespoonofwater.Alltheotheringredientsaretobeaddedinlayersasfollows:Add1/2cupofthericeover the potatoes. Cover this with the carrots and a few sprinkling of thecinnamon.Coverwiththebeans.Continueinthismanner,onelayerafteranother,endingwithbeans.Sprinklecinnamonlightlyovereachlayer.Shapethetoplayerintoapyramid.Coverthepanandcookoverlowheatfor10minutes.Sprinklethebalanceoftheoil(2tablespoons)overthetopandcoverthepanwithpaperkitchentowelsandthepancover.Continue to cookover lowheat for15minutesmore.The rice,carrots,andbeanswillbecookedthroughandthepotatoandoilwilldeveloptheirowncrispcrustonthebottom.Servewarm.Serve4to6withotherdishes.

POLYGRAINPILAF

4servings


Ingredients1/2 cup brown rice1/2 cup kasha1/2 cup millet, whole 1 cuparame 1 tablespoon onion flakes, dehydrated 1 teaspoon garlic flakes,dehydrated31/2cupsvegetablestockorwater,boiling2carrots,slicedintothin 1 cup garden peas 1 cup daikon, diced salt and pepper to taste 1tablespoonoilorsoymargarineMethodPreheatovento350degF.Rinseandspreadrice,kashaandmilletinaroastingpan.Roast5to7minutes,untilgrainsaredry.Soak arame for about 15minutes in enoughwater to cover.Drain an dadd to

grains.Mixtogetheronion,garlicandstock.Stirintograins.Coverandbake25minutesoruntilliquidisalmostabsorbed.While grains are cooking, steam carrots, adding peaswhen carrots are almostdone.Steamvegetablesuntiltender,notmushy.Whengrainsarealmostdry,addcarrots,epas,daikonandseasonings.Bake4to5minuteslonger.268

Chapter2:N-Z

Remove,stirinoilandserve.

POMODORI SECCHI IMBOTTOTI ("SUN-DRIED TOMATOSANDWICHES")

15servings

Source: The Vegetarian Cookbook Ingredients 30 sun-dried tomatoes 1tablespoonoliveoil3teaspoonsgarlic,finelyminced1/8teaspoonredpepperflakes1/4teaspoonoreganosaltandpepperMethodEnsurethatthetomatoesarenotoverlysalty.Refreshtheminwarmwatertocoverforabout10minutes.Soak them just long enough to soften them, but be careful that they do notbecomesoggy.Drainandpatdry.Warmtheoliveoilinasmallsautepanoververylowheat.Addthegarlic,redpepperflakesandoreganoandwarmfor5to8minutes.Becarefulnottoletthegarlicburn.Seasonwithsaltandpeppertotaste.Make the"sandwiches"by layingone tomato facedown,drizzlingabitof theherb-infusedoliveoilonitandcoveringwithasecondsun-driedtomato.Serveatroomtemperature.269TheVegetarianCookbook

PORTABELLAHARVESTPITAS

4servings

Source: The Vegetarian Cookbook Ingredients 4 medium (about 3 ounceseach) portabella mushroom caps, gills removed 1/2 cup (appr.) Bottledbalsamic vinaigrette, as needed3 cups fresh spinach leaves, trimmed andtorn1largecarrot,coarselygrated(about1/2cup)4 large(7 inch)whole-wheatpitapockets,warmed8ounces sharpCheddarcheese,sliced1smalltartapple,peeled,coredandthinlysliced1/4cupshelled,toastedandsaltedpumpkinseedsorwalnuts,toastedMethodOvermediumheat,heatagrillpanor12-inchskillet.Generouslybrushbothsidesofmushroomswithvinaigrette.Grillmushroomsuntil tender and liquid evaporates, about 10minutes, turning

once;drainonpapertowelsandslice.Inamediumbowl,combinespinachandcarrot; tosswith3 tablespoonsof thevinaigrette.Cutoff1/3ofeachpita;openwithfingertips.Spoonspinach-carrotmixture,mushrooms,cheddar,appleandpumpkinseedsintopita270

Chapter2:N-Z

pockets,dividingevenly.

POTSTICKERS(GARDENBURGER)

15servings

Source:TheVegetarianCookbookIngredients2gardenburgerpatty,sautedinvegetableoilspray,cooled1/4cupChinesecabbage, finelyshredded1/4cup bean sprouts, (mung) 1/2 bunch green onions, finely chopped 1/2teaspoongratedgingerroot,upto1tsp.

4 teaspoons hoisin sauce 1/4 cup water chestnuts, finely chopped 1 pncayenne pepper, or to taste2 teaspoons peanut or other oil, as needed30roundpotstickerwrappers***dippingsauce***

2partsricewinevinegar1parthoisin sauceMethodHeat a skillet orgrillpan tomedium.Spray each side of a patty.Then grill patties overmedium tomedium-lowheat;grillbothsides(about8minutes.total).Cool;coarselychopinto1/4-inchpieces.Makesabout1cup.Combine diced Gardenburger(r) with shredded cabbage, bean sprouts, greenonions,ginger,hoisin,water271TheVegetarianCookbookchestnutsandcayenne,ifdesired.Place2 tsp.of filling in thecenterof thewontonwrapper,moistenedgeswithwater or a little beaten egg and seal. If using square wonton wraps, maketriangles. If using round wraps, crimp edges with crimping tool, pot sticker"folder",forkorfingers.Makesuretheyarewellsealed!.Protectfilledwontonsfromdryingoutbycoveringwithdamppapertowel.To cook pot stickers, oil (spray or the peanut oil) may be needed to preventsticking.In a large nonstick skillet, arrange pot stickers flat side down (or one trianglesidedown)andcookinbatchesof6-12butdon'tovercrowdthepan.Heatcarefullywithoilovermediumlowheatuntil undersides are golden brown. Then add 1/2 cupwater and cover with aloose-fitting lid togenerate steam.Oncewater is evaporated (4-6minutes) the

potstickerswillbereadytoserve.Servewithdippingsauceofvinegarandhoisin.GarnishwithChinesemustard,sesameseeds,and/orchilioil.Notes: Makes 30 Pot Stickers POTATO, PEPPER AND TOMATOCASSEROLEW/MOROCCA

6servings


6garliccloves1/2teaspoonsalt272

Chapter2:N-Z

2 teaspoons paprika 1/2 teaspoon cumin 1/2 teaspoon cayenne 3/4 cupscilantro,chopped3/4cupsparsley,chopped1 lemon, juiceof3 tablespoonsmildredorwhitewine,vinegar3tablespoonsvirginoliveoilsalttotaste --vegetables---

11/2 lbs. fingerlingor redpotatoes1 large redbell pepper, cut in 1 -inchsquares1largegreenbellpepper,cutin1-inchsquares1largeyellowbellpepper,cutin1-inchsquares20celerypieces,about2"salttotaste1lb.redor yellow tomatoes, cut eights2 tablespoons virgin olive oilMethod sauce:Withamortarandpestleorinafoodprocessor,crushgarlicwithsalt,paprika,cuminandcayenneuntil it formsa fairlyuniformpaste.Addherbsandbruisethemwithafewpoundingsofthepestle.Thenstir inlemonjuice,vinegarandoliveoil.Seasonwithsalttotaste.Vegetables: If using fingerlings, slice them in half lengthwise. If using roundpotatoes,sliceinto1/2-inch273TheVegetarianCookbookthickroundsorquarterrounds.Putpotatoes,bellpeppersandcelery inabowl, seasonwithsaltand tosswithsauce. Transfer to a large, shallow baking dish; intersperse tomatoes amongpotatomixture.Drizzleoiloverthetop,coverwithfoilandbakefor35minutesat 350degF. Remove foil and bake 20 minutes more or until vegetables aretender.Serves4to6.

PUNJABFIVE-JEWELCREAMEDLENTILS(DAL)

6servings

Source:TheVegetarianCookbook Ingredients1/2cup split peas, chana dal1/2cuplentils,toordal1/2cuplentils,uriddal1/4cuplentils,moongdal1/4cup lentils,masardal1/2 teaspoon turmeric6cupswater2 teaspoons salt1tablespoonvegetableoil2mediumonions,quarteredandsliced2 teaspoonsgarlic,minced2teaspoonsfreshginger,grated3mediumtomatoes,3/4inchwedges1tablespoonbutter11/2teaspoonscuminseed1/2 teaspooncayenne1teaspoonpaprika274

Chapter2:N-Z

Method

Pickdalcleanandwashthoroughlyinseveralchangesofwater.Putthedalinadeeppotalongwith the turmericandwater;bring toaboil.Stiroften tomakesuretheydonotlumptogether.Cookovremediumheat,partiallycovered,for40minutes. Cover, reduce heat and continue cooking for an additional 20 to 25minutesoruntilsoft.Stirinthesalt.Heat theoil in a large fryingpanovermedium-highheat.Add theonionsandcook, stirring constantly, until they turn light brown (15-18minutes).Add thegarlicandginger,andcontinuecookingfor2moreminutes.Increasetheheattohigh,addthetomatoes,andfry,turningthemcarefullyandshakingthepan,untilthey look slightly browned and cooked (about 5 minutes). Pour the entirecontentsofthepanoverthedalandgentlystirtomix.Continuesimmeringthedalwhileyoumakethespice-perfumedbutter.Wipe clean the frying pan and place it onmedium-high heat. Add the butter.Whenitishot,addthecuminseeds.Whenthecuminturnsdarkbrown(about12seconds),addthecayenneandpaprika.Immediatelypourtheentirecontentsofthepanoverthedal,scrapingthemixtureoutwitharubberspatula.Stirafewtimes,justtostreakthedalwiththespice-lacedbutter.

PUNJABI-STYLEGARAMMASALA

1servings

Source: The Vegetarian Cookbook Ingredients 2 1/2 tablespoons greencardamompods5tablespoonscorianderseeds275TheVegetarianCookbook

3bladesofmace2tablespoonsblackpeppercorns2cinnamonsticks,3"long1/4 teaspoon groundginger4 tablespoons cumin seeds1/4 teaspoon ajowanseeds 1 teaspoon groundmace1 1/2 tablespoons whole cloves1 bay leaf 1tablespoon groundnutmegMethodA little of thiswarm, spicy blend goes alongway.ComingfromNorthIndia,wheremeatiseatenmorefrequentlythanintheSouth,itisthekindofmasalathat'spopularasanaccompanimentforalmostanymeatdish,asacondimentorinthesauce.

Grind toasted ingredients withmace, peppercorns, cloves, cinnamon, and bayleaf,andmixwellwiththeothergroundingredients.

QUICKFRUITLEATHER

6servings

Source: The Vegetarian Cookbook Ingredients 3 fresh California peaches,nectarinesOR 6 freshCalifornia plums4 1/2 teaspoons granulated sugarplasticwrap,formicrowave276

Chapter2:N-Z

Method

Inblenderorfoodprocessor,blendfruitandsugaruntilsmooth.Pourfruitpureeintomicrowave-safebowlandcookonHIGH8minutesoruntilpureeisreducedbyhalf.Layapieceofmicrowave-safeplasticwrapona10-inchmicrowave-safeplate.Evenlyspread1/4cupfruitmixture toa6-1/2 inchdiametercircle.Makesureedges are not too thin or they will scorch. Elevate plate on top of inverted(upside-down)microwave-safesaucer.Microwave atMEDIUM (50% power) about 5 minutes or until leather is nolongerstickyincenter.Ifmorecookingtimeisneeded,cookatMEDIUMin25secondincrements,watchingcloselysothatleatherdoesnotburn.Carefullyplaceplasticwrapwithfruitleatheronwireracktocool.Letstandatroomtemperatureovernighttodry.Repeatwithremainingfruitpuree.Rollupleathersinplasticwrap.Storeatroomtemperatureforupto1week.

QUICKPOTATOCASSEROLE

4servings

Source: The Vegetarian Cookbook Ingredients 1 lb. hash brown potatoes,frozen 1/2 teaspoon onion powder 1 cup sour cream 1 cup cream ofmushroomsoup1cupcheddarcheese,shreddedparmesancheese277TheVegetarianCookbook

MethodMix all ingredients together except Parmesan. Put into greased 9x13casseroledish.SprinkleParmesanovertop...probablyabout1/4cuporso.Bakefor1hourat400degF.Thiscanbedoubledeasily.Alsocanbepreparedinadvanceandbakedjustbeforeserving.

QUICKSTIR-FRY

4servings

Source: The Vegetarian Cookbook Ingredients 1 package any eden udonsoba,orspecialtynoodles1packageedenshiitakemushrooms,-(soakedin...

1cup-waterfor20minutes)1tablespoonedenhotpeppersesameoil1cuppeapods,chopped1headbroccoli,chopped1mediumredpepper,chopped1/4cup edenmirin 1/4 cup eden brown rice vinegar1/4 cup eden organicshoyu,or-tamari1teaspoonedenkuzu,dissolvedin...

1/4cup-water1bunchgreenonions278

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Method

Cookpasta,setaside.Reserveshiitakesoakingliquid,discardstems,slicetops.Cook shiitakes in reserved liquid for 15minutes.Heat oil, saute' broccoli andpea pods for 2minutes.Add red pepper, saute 1minutemore.Add shiitakes,reserved liquid, mirin, brown rice vinegar and shoyu, bring to boil. Adddissolved kuzu until mixture thickens and becomes clear. Serve over pasta,garnishwithgreenonions.

QUINOACAVIAR

1servings

Source:TheVegetarianCookbookIngredients1smalleggplants1tablespoonextra virgin olive oil 1 onion, finely chopped 1 cup quinoa 2 cups saltedwater 2 cloves garlic, minced 3 tablespoons fresh cilantro, minced 3tablespoons parsley, chopped4 teaspoons soy sauce, to taste 2 tablespoonsfresh lemon juice, to taste salt and freshly groundblack pepper, to tasteMethodPreheattheovento350degF.Pricktheeggplantsinseveralspotswithafork.Roasttheeggplantsonanonstickbakingsheetfor40minutes,oruntilsoft.Leteggplants279TheVegetarianCookbookcool.Heattheoliveoilinanonstickfryingpan.Addtheonionandcookovermediumheatuntilsoftbutnotbrown,3to4minutes. Stir in theQuinoa and lightly toast it for 1minute. Stir in 2 cupswaterandsalt to tasteandbringtoaboil.Reducetheheat,cover thepan,andgentlysimmertheQuinoafor15minutes.Removethepanfromtheheatand letstandfor10minutes.UncoverthepanandflufftheQuinoawithafork.TransfertheQuinoatoamixingbowlandletcool.Cut the eggplants in half lengthwise. Scrape out the flesh, taking care not topiercetheeggplantskin,andplaceitinafoodprocessorwiththegarlic,cilantro,parsley,soysauce,and lemon juice.Puree toasmoothpaste.Stir theeggplantmixture into the Quinoa. Correct the seasoning, adding soy sauce, pepper, or

lemon juice to taste.Spoon thecaviarback into theeggplant skinand serve itwithtoastpoints,Bruschetta,orpitachips,oronboilednewpotatoeswithnofatsourcream.AuthorNote:Quinoa,thewondergrainfromtheAndes,hasasoftlycrunchyconsistencythatremindsmeofcaviar.Thatsetmethinkingabout Russia's eggplant caviar, and I decided to combine the two. Soy saucegives itabrinyquality,,while thecilantrohintsat the iodine thingofsturgeonroe.Serves9

QUINOASALAD

9servings

Source:TheVegetarianCookbookIngredients11/2cupsquinoa280

Chapter2:N-Z

3cupswater1greenbellpepper,chopped1redbellpepper,chopped1/4cupscallion, chopped 1/4 cup red onion, chopped 1/4 cup dill, cilantro, orparsley,chopped1 recipe savory saladdressingorhoney-vinegardressingfreshlygroundpeppertotasteMethodRinsethequinoawellbeforecookingtoremoveitsslightlybittercoat.Placethequinoaandwaterinasaucepan.Bringtoaboil,cover,reducetheheat,andsimmerforabout15minutes,oruntiltheliquidisabsorbed.Combinethechoppedvegetablesinabowl,includingthefreshchoppedherbofyourchoice.Mixwell.Addthecookedquinoa.Tossgentlyandadddressingofyourchoice.Mixwell.Addthecookedquinoa.Tossgentlyandadddressingofyourchoice.Tossagainandaddpeppertotaste.Coverandchillforatleast2hoursbeforeserving.281TheVegetarianCookbook

RADISHCELERYSALAD

4servings

Source:The Vegetarian Cookbook Ingredients1 cup radishes1 cup celery,thinlysliced1/4cupFrenchdressing(low-cal)1cup lettuce leaves, tornupMethodTossradishes,celery,anddressingtogether.Refrigerateanhourorsobeforeplacingonlettuceleaves.

RADISHSALAD

6servings

Source: The Vegetarian Cookbook Ingredients 1 teaspoon salt 1 teaspoongarlic powder 1 teaspoon Dijon mustard 1 tablespoon wine vinegar 2tablespoons liquid shortening 2 teaspoons lemon juice 1/2 head iceberglettuce1bunchredradishes282

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Method

Combine salt, garlic powder. Dijon mustard, vinegar, liquid shortening, andlemonjuiceinscrew-topjar.Shake to blend.Coarsely chopwatercress, lettuce and radishes; place in saladbowl.Adddressing;tosstoblend.

RAJMA

4servings

Source: The Vegetarian Cookbook Ingredients 2 cups kidney beans 1 pnturmeric1/4cupoil1inginger3tomatoes3qtwater1teaspoonsalt1onion1 teaspoon garammasala1 small cilantro, bunchMethodWash beans andboilfor2-3hoursor1/2hourinpressurecooker.Inthemeantimemakemasalaof onions, garlic, ginger and tomato as in ? curry.Add to the beans and cookagain untilmost of the liquid dries up and the beans are soft and thoroughlycooked.Garnishwith283TheVegetarianCookbookcorianderleavesandserve.

RASPBERRYLEMONSTREUSELMUFFINS

Servings:--

Source:TheVegetarianCookbookIngredients--StreuselTopping---

1/4cupmeltedbutterorarine1/2cupallpurposeflour2tablespoonssugar11/2teaspoonsfinelyshreddedlemonpeel--Muffins---

21/2cups all purpose flour2 teaspoons baking powder1 teaspoon bakingsoda11/3cups sugar1 tablespoon finely shredded lemonpeel1 egg1 cupbuttermilk1/2cupmeltedbutterorarine1tablespoonlemonjuice11/2cups(about 6 oz) whole frozen raspberries - do not thaw 1 tablespoon flour

MethodAdjustovenracktomiddlepositionandpreheatovento400F.Stirallstreuselingredientstogethertoformsoft,crumbly284

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dough.Setaside.Whisk dry muffin ingredients and lemon peel together. In a separate bowl,combineallliquidingredients.Addindryingredientsandstiruntilalmostfullyincorporated. Toss frozen raspberries with flour to coat, then gently fold intodough,handlingonlyenoughtoincorporateberries.Using papermuffin cup liners, fill each cup until 1/4 inch from top.Crumblestreuseltoppingovereach.Bakefor15minutes,thenreduceheatto350[?]andbakeforanother10minutes,or until lightly browned and muffin springs back when pressed lightly withfingertipsRASTAPASTA

2servings

Source:The Vegetarian Cookbook Ingredients4ounces angel hair 1/4 cupoliveoil1smallonion,diced20garlic,minced2tablespoonsginger,minced1chilepepper, seeded&minced2cups pumpkin,diced1 cup stock1 cupcoconutmilk1teaspooncoriander1teaspooncumin1/2teaspoonthyme285TheVegetarianCookbook

1/2 teaspoon white pepper 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1/2teaspoon salt1 bell pepper, chopped4mushrooms, chopped 1/2 zucchini,chopped1/4cupcorn,kernels4broccoli,blanchedMethodCookpasta,setaside.Heattheoilovermediumheat,addonion,garlic,ginger,andchilepepperandsaute4-5mins.Addpumpkinandwatertopanandcook15-20mins,untilpumpkin is tender.Add coconutmilk, coriander, cumin, thyme,white pepper,nutmeg,allspice,andsaltandsimmeranoterh4-5mins.Placeinfoodprocessorandprocessuntilsmooth.Heatremainingoilandpepper,mushrooms,andzucchini.Saute5mins.Addcornandbroccoliandsaute2mins.Pourpumpkinsauce intoskilletandstir.Bring toasimmer.Cook1minute;addpasta.Servesteaming.

RATATOUILLE

6servings

Source: The Vegetarian Cookbook Ingredients 1 tablespoon olive oil 1 cupchoppedonion2/3cups finely-choppedbellpepper1garlicclove,chopped286

Chapter2:N-Z

11/2 lbs. eggplant, peeled, and cut in 1/2" cubes1 lb. zucchini, unpeeled,and cut in 1/2" slices 1 teaspoon basil 1 teaspoon marjoram 3 mediumtomatoes, peeled, quartered 1/2 teaspoon salt 1/4 teaspoon freshly-groundblackpepper2 tablespoonsParmesancheeseMethodHeat theoil ina largeskilletandsautetheonion,bellpepper,andgarlicfor3to4minutes.AddallremainingingredientsexcepttheParmesancheese,cover,andcookovermediumheat,stirringoccasionally,forabout10minutesoruntilvegetablesaretender-crisp.Garnishwithcheesetoserve.

RAWFENNELSALAD

2servings

Source:TheVegetarianCookbookIngredients1/4cupsaffloweroil1lemon5stalks fennel bulb or celery1/2 cup gratedGruyEre cheeseFresh groundblackpepper287TheVegetarianCookbook

MethodPouroilintoasaladbowlandsqueezeinjuiceoflemon.Cutfennelinthin slices into bowl, add cheese, and tosswith dressing. Season to tastewithpepper.NOTES : Sliced fennel and gratedGruyere cheese tossed with oil and lemonjuice.

REDCABBAGEANDAPPLES

2servings

Source:TheVegetarianCookbookIngredients2 tablespoonsbutter2 yellowapples,unpeeled2cupschoppedredcabbage1/4cupredwine3tablespoonsredcurrantjellyMethodMelt butter over lowheat in a saute panor skillet;slice apples into pan and add cabbage, stirring.Cook 5minutes overmediumheat.Stirinwineandjelly.Coverpanandcook6-7minutes.NOTES:Sauteedredcabbageandapplessimmeredinredwineandredcurrant

jelly.

RICECASSEROLEWITHPINENUTS,TOMATOES

6servings


Chapter2:N-Z

Ingredients

1 tablespoonoliveoil1mediumonion,chopped1greenbellpepper,cut insquares1 large carrot, quartered length-and chopped3 small celery ribs,cutin1/2-inch3garliccloves,minced2bayleaves1/4teaspoonbrownsugar1 1/2 teaspoons paprika1 teaspoon salt1 cup long-grain brown rice1 1/2cups tomatoes, sliced1 cup water1/4 cup currants or raisins1/2 cup pinenuts or almonds, toasted lemon wedgesMethod Preheat oven to 350degF.Lightlyoilan8-by10-inchbakingdish.Heat oil in a large skillet. Add vegetables, garlic, herbs, and 2/4 cup parsley.Saut?overmedium-highheat for6minutes.Add sugar,paprika, salt and rice.Cook1minute.Addtomatoes,waterandcurrantsorraisins.Bringtoasimmer.Transfertobakingdish,coverandbakeuntilriceistender,about11/2hours.Tosswithpinenutsoralmondsandremainingparsley.Garnishwithlemonwedges.Serves289TheVegetarianCookbook4to6.

RICECUPSWITHGUACAMOLEANDSALSA

36servings

Source:TheVegetarianCookbookIngredients3cupshotcookedrice2ouncescheddar cheese, shredded 1/4 cup shredded parmesan cheese 1 teaspoonground cumin 1/4 teaspoon ground red pepper 1 teaspoon salt, dividedvegetable cooking spray2 ripe avocados 2 tablespoons lime juice 1/4 cupfinelymincedcilantro1/4cupfinelymincedonion1/4cuppreparedsalsa1/4cup dairy sour cream cilantro leavesMethod Combine rice, cheese, cumin,ground red pepper, and 1/2 teaspoon salt. Press firmly and evenly into mini-muffintinscoatedwithcookingsprayandbakeat350Ffor15minutes.Removefrompansandcool toroomtemperature.Mashavocadoswithfork inmediumbowl.Sprinklewithlimejuice.290

Chapter2:N-Z

Addcilantro,onion,salsa,sourcream,andremainingsalt;blendwell.Filleachricecupwithguacamoleandtopwithsprigoffreshcilantro.

RICESALADOLE'

2servings

Source: The Vegetarian Cookbook Ingredients 1 cup cooked rice, cooled(cooked in chicken broth) 1/2 cup fresh tomatoes, chopped 2 jalapenopeppers,minced2tablespoonsredwinevinegar1tablespoonvegetableoil1teaspoon fresh cilantro or parsley, snipped 1 garlic clove, minced 1/2teaspoon basil1/4 teaspoon crushed thymeMethod Combine rice, tomatoesandpeppersinmediumbowl.Whiskremainingingredientsinsmallbowl;pouroverricemixture.Chill2to3hourssoflavorswillblend.Stirbeforeserving.291TheVegetarianCookbook

RICH,RICHCHOCOLATEDESSERT

2servings

Source:TheVegetarianCookbookIngredients2eggs-atroomtemperature6tablespoonsbutter6ouncessemisweetchocolate2tablespoonsbrownsugar2tablespoonsgranulatedsugar3tablespoonswhiteflourMethodPreheatovento450degF.Separatewhitesandyolksofeggsinto2bowls.Placebutterinasmallbowl,andbreakchocolateintopiecesintobowl.Tomeltchocolate and butter, put bowl in a saute pan or skillet filledwith simmeringwater. While chocolate is melting, add sugar to bowl, stirring; when butter,sugar,andchocolatearecombined,addflour;removefromheat.With awhiskor an eggbeater, beat eggwhites until they stand in soft peaks;immediately,with samebeater, beat eggyolks and stir into chocolatemixture.Quicklyfoldineggwhitesandspoonintoabutteredmedium-sized(6-7inches)sautepanorskillet.Place pan in preheated oven to bake 10 to12minutes. The outer edge of this

dessertshouldbelikecake,theinnerpartlikeameltedchocolatebar.NOTES : Chocolate mousse-like cake. This combination of cake and mousseneedsnofrosting;itmeltsinyourmouth.292

Chapter2:N-Z

RISOTTOWITHPEASANDPARMIGIANO-NORTHERN

4servings

Source:TheVegetarianCookbookIngredients5tablespoonsunsaltedbutter1small onion, minced2 cups arborio1 cup dry white wine 6 cups chickenbroth1cuppeas1 tablespoonbutter1cupparmesanMethodTotalcookingtime:15-18minutes.Saut?onioninbutteruntilsoftandtranslucent.Addarborio;stir to coat. Addwine; reduce by turning heat to high. Add 1c broth, stirringconstantly;lowerheat.Add1/2cbrothatatimewhenarborioappearsdry,whileconstantly stirring. Toward the end of cooking time, add peas, butter andParmesan.The risotto should bemoist and juicy but not soupy.Don't add toomuchbroth.Delicious.Icutbutterto3T.Youcanprettymuchdowhateveryouwanttowithrisotto. Ididn'thavewhitewine--didasplashofredand itmade therice turnpurple,soIdidn'tcontinuewithitandwedidn'tmissthewine.293TheVegetarianCookbook

ROASTEDGARLICANGELHAIR

4servings

Source:TheVegetarianCookbookIngredients3 largegarlicheadsnonstickcookingspray1/4cupgreypoupondijonmustard2tablespoonslemonjuice1/8 teaspoon ground black pepper 1 cup zucchini, julienned 1 cup freshmushrooms,sliced1tablespoonmargarine1/2cupwater1mediumtomato,chopped8ouncesangelhairpasta,cookedanddrainedMethodSprayeachhead of garlic lightly with cooking spray; wrap each head separately in foil.Place in small bakingpan; bake at 400degF for 45minutes.Cool 10minutes.Separatecloves;squeezeclovestoextractpulp(discardskins).Infoodprocessororelectricblender,pureegarlicpulp,mustard,lemonjuiceandpepper;setaside.Inskillet,overmedium-highheat, sautezucchiniandmushrooms inmargarineuntil tender-crisp, about 3 minutes; add garlic mixture, water and tomato.Reduceheat to low;cookandstiruntil sauce isheated through.Tosswithhot

cookedangelhair.Serveimmediately.294

Chapter2:N-Z

ROMAINESALADWITHGOATCHEESEANDNAVYBEANS

4servings

Source:TheVegetarianCookbookIngredients***FORTHESPICYCUMINVINAIGRETTE***

2tablespoons freshlimejuice,about1mediumlime2 tablespoonsredwinevinegar2teaspoonscuminseed,toastedandground (or1teaspoongroundcumin) 1 teaspoon dried red pepper flakes 1 tablespoon fresh cilantro,roughly chopped 1/2 teaspoon honey 1 tablespoon Dijon mustard 1/2 cupoliveoilsaltandfreshlygroundpepper,totaste***FORTHESALAD***

2/3cupsdriednavybeans,soakedovernight(ora15-ouncecanofbeans)1headromainelettuce,cutinto1/2"strips2ripetomato,coredandsliced1/2cuplooselypackedfreshbasilleaves4ouncesgoatcheeseMethodInasmallbowl,combineallthedressingingredientsandwhisktogetherwell.295TheVegetarianCookbookDrain the dried beans, and place them in a small saucepanwith enough coldsaltedwater to cover by about 3 inches. Bring to a boil over high heat, thenreducetheheattoalowsimmeruntilthebeansaretenderbutnotmushy,11/2 to 2 hours. Drain, rise with cold water, and allow to cool to roomtemperature.(Ifusingcannedbeans,drainandrinsewell).Inalargebowl,combinethelettuce,beans,tomatoes,andbasil.Stirthedressingwell,addjustenoughtomoistenthe ingredients (you will have some dressing left over), and toss to coat.Crumblethegoatcheeseoverthetopandserve.

ROMAINE, RED ONION, AND FENNEL SALAD W/ TARTLIMEDRESSING

4servings

Source:TheVegetarianCookbookIngredients6ouncesromainelettuce11/2cups fennel bulb*, shredded 1 cup cauliflowerets1/2 cup red onion, sliced***tartlinedressing***

1/2 cup line juice, fresh 1 tablespoon olive oil 1 cup garlic, minced 1/4teaspoonsalt1/4teaspoongroundpepper,fresh1/4teaspoonpaprika296

Chapter2:N-Z

Method

*1largebulbSALAD:Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce pieces in asalad bowl; toss with shredded fennel, cauliflowerets, and red onion. PrepareTartLimeDressing.Sprinkle dressing over salad and toss just before serving. TART LIMEDRESSING:Combineallingredientsandmixwell.

ROTELANDHOMINYTORTILLAS

2servings

Source:TheVegetarianCookbookIngredients1/2candicedrotel, tomatoes,withliquid,upto,upto(10oz)1canhominy,drained(14oz)1canblackbeans,rinsed(14oz)drained,optional:6tortillacorn)MethodDumpRoteltomatoeswithmostoftheliquidintoalargefryingpan,addhominy,andcookuntil hominy has absorbedmost of the liquid, anywhere from 10-30minutes,dependingon how runnyyouwant it. (The longer you cook it, theSpicer thehominytastes).297TheVegetarianCookbookAddrinsedbeans,andheatthoroughly.Serveinwarmedtortillas.(Onequickwaytowarmasingletortillaistospritzitwithwater,thenmicrowavefor15-20seconds).

SABZI SHORBA (CREAMOF CURRIED VEGETABLE ANDSPLITPEASOUP

6servings

Source:The Vegetarian Cookbook Ingredients4 tablespoons usli ghee, (see

below) 1 tablespoon curry powder 1/2 cup onion, finely chopped 1/2 cupcarrots, finelychopped1/2cupcelery, finelychopped1cupwater3/4 cupsfreshtomatoes,pureed,--or--

1/2 cup canned tomato puree 3 cups cooked split peas, (see below) 1/4teaspoon black pepper 1/2 cup light cream, or milk (1/2 to 3/4) choppedcoriander, forgarnishMethodHeat theghee ina3 to4quartdeeppotovermedium-highheat.Whenit isveryhot,addthecurrypowderandimmediatelyaddtheonion,carrots,andcelery.Saut?thevegetables,stirringoftentoensurethattheybrownevenly,for5minutes.Add1cupwater,thetomatoes,splitpeas,298

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pepper, andsalt.Coverandcookover lowheatuntil thevegetablesare tender(10minutes).Addenoughlightcreamormilktomellowandvelvetizethesoupaswellasthinit.Heat the soup thorougly and serve garnished with chopped fresh corianderSAFFRONRICE,SPICYBLACKBEANS,CHUNKYSALSA

4servings

Source:TheVegetarianCookbookIngredients--spicyblackbeans---

1cupdriedblackbeans,soakedovernightanddrained4cupswater1smallonion 1 small carrot, chopped 1/2 cup green peppers, chopped 1 chili,jalapenoorserranoseededandcoarselychopped2garliccloves,chopped1bay leaf1 teaspoon soy sauce, low-sodium1/2 teaspoon cumin, ground 1/4teaspoonredpepperflakes,crushed-saffronrice---

2 1/4 cups vegetable stock saffron threads, pinch1/3 cup onions, choppedfinely1teaspoonoliveoil299TheVegetarianCookbook

1 garlic clove, minced 1/2 teaspoon turmeric 1 1/2 cups rice, long-grain,white-chunkytomatosalsa-

--

2cupstomatoes,diced1/2avocado, large,diced1/2cupredonions1/2cupcucumbers, diced 2 tablespoons coriander, fresh,minced1 tablespoon limejuice1 teaspoonoliveoil1 teaspoon chilipeppers,minced -garnishes--- soyyogurt,optionalcorianderleaves,garnishMethodTomakethebeans:Ina3quart saucepan, combine the beans, water, onion, carrot, green peppers, chilipepper,garlic,bayleaf,soysauce,cuminandpepperflakes.Bringtoaboilovermedium-highheat,stirringoccasionally.Reducetheheattomediumandsimmer,uncovered,forabout2-1/2hours,oruntilthebeansaretenderandalmostalltheliquidhasbeenabsorbed.Discard thebay leafandset aside thebeanmixture.(Maybemadeupto2daysahead;reheatbeforeserving).Tomaketherice:Ina1quartsaucepan,bring1/4ofthestocktoaboil.Addthe

saffron.Cover,removefromtheheatandletstandfor5min.Ina2quartsaucepanoverlowheat,sautetheonionsintheoiluntiltender,about5minutes.Addthegarlicandsautefor1minute.Stir in the turmeric, thentherice.Addtheremaining2Cstockandthesaffronmixture.Bringtoaboiloverhighheat,thenreducetheheattolow,coverthepanandsimmerfor15minutes,oruntilthericeis300

Chapter2:N-Z

tenderandalltheliquidhasbeenabsorbed.Lightly coat 4 (8 ounce) custard cupswith no-stick spray or olive oil. Spoonabout3/4Cofthewarmriceintoeachcup,pressingitintothebottomandupthesides.Addabout1/2Cofthebeanstoeachcup.Topwithmorericetocoverthebeans;lightlypackitaroundtheedges.Ifnotserving the timbales immediately,covereachcup tightlywithapieceoffoil. Set the cups on a baking sheet and keepwarm at 300degF (for up to 30minutes).Tomakethesalsa:Inamediumbowl,combinethetomatoes,avocado,onions,cucumbers, coriander, lime juice, oil and peppers. If not serving immediately,coverandrefrigerate.Toserve:Makes4servings.Removethefoilfromthetimbale.Inverteachcuponto a dinner plate. Top with the salsa and soy yogurt. Garnish with thecoriander.

SAFFRON-POACHEDFRUITINPOPPADOMBASKETS

1servings

Source:TheVegetarianCookbookIngredients1cinnamonstick2wholestaranise1pnsaffronthreads2/3cupssugar,groundOR125gcastersugar11/4cupswhitewine1vanillapod301TheVegetarianCookbook

1 1/4 cups water 3 firm sweet pears, peeled and quartered and cut intowedges3firmeatingapples,peeledandcoredandcut intowedges4spicyuncooked poppadoms 1 tablespoon brandy, optional MethodPRELIMINARIES: Use fruit that is suited to eating and cooking. You maysubstitute up to 2 tsp. vanilla extract for a 3-to 4-inch pod. Omit saffron ifunavailableorflavorwithagreenorblacktea.CastersugarisslightlyfinerthanUS granulated; whizz it for awhile in a food processor. Do not substituteconfectioners'sugar.Applesandpearsarepoached inasaffron-scentedsyrupandserved inaspicyIndianflatbreadcalledpoppadom.Forbest results soften thepoppadoms in themicrowaveordry skillet.Donot

deepfry.POPPADOMSorPAPPADUMSarethinlentilcrackersavailablein4-ozboxesoftwelverounds.Lookfortheminthespecialtysectionofsupermarkets.Patak'sisonebrandname:trytheblackpeppercorn,orotherhot-spicedvarieties.You'llneeda jelly jaror soupcan toshapethewarmedpoppadoms.Thecrackersareveryfragile.Placecinnamon, staranise, saffron, sugar,wineandvanillapod ina largepanwith water. Cook over gentle heat, stirring occasionally, until the sugar hasdissolved.Bring to theboil andboil rapidly for5minutes.Add thepears andapples,reducetheheatandsimmer,covered,for8to10minutesuntilthefruithassoftened.Meanwhile:coverthebaseofajamjarorsoupcanwithfoil.MICROWAVEonepoppadomonHighfor18seconds.302

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Quickly, place thewarmed cracker over the jar or can and press down lightly(avoidcrackingthecracker).Youcoulduseateacuporsmallbowltopressthecracker into shape. Leave for a few seconds to set. Remove. Repeat.(Alternatively,youcouldwarminadryskillet.)Remove the fruit from the poaching liquid using a slotted spoon. Increase theheatandallowthesyruptoboilforabout15minutesuntilreducedbyaboutonethird.Removethepodetc.fromthesyrup.Optional: add brandy as follows. Tilting pan away from you, add the brandy(Tip:removepanfromtheflamethenaddthebrandy;returntotheheatsource.)Returnfruittothepan.Stirgentlytocoatandservethewarmfruitinthebasketwiththeremainingsyruppoursaroundtheplate.MAKEAHEAD : the fruit and syrup can be prepared the day before. Store,covered,intherefrigerator.Warmbeforeserving.Maybeservedchilled.

SALADBARPASTASALAD

4servings

Source:TheVegetarianCookbookIngredients3cupscut-upfreshvegetables(broccoli,cauliflower,carrots,mushrooms)2ouncesdrybroadeggnoodlescookedanddrained303TheVegetarianCookbook

1/4 cup reduced-calorieCreamy Italian dressingMethod In medium sizedbowl,combinevegetables,noodlesanddressing.Tosstocoat.Coverandrefrigeratesaladuntilreadytoserve.

SALSA

4servings

Source:TheVegetarianCookbook Ingredients2 cups choppedwatermelon,seeds removed or seedless 3/4 cups chopped sweet onion 1/4 cup rinsedcannedblackbeans,drained1/4cupchoppedseededjalapenochilies1/4cupchopped fresh cilantro 1 large clove garlic, finely chopped 1 tablespoon

brownsugar1/2teaspoonsaltMethodStirallingredientstogetherinmediumbowl.Refrigerate,covered,atleastonehourtoblendflavors.304

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Stirbeforeserving.AuthorNote:A snappy snackwith crisp tortilla chips, or a zesty complimentwithgrilledchicken,meatorfish.

SALSAFRESCA

8servings

Source: The Vegetarian Cookbook Ingredients 4 medium ripe tomatoes,cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles,stemmed, seeded if desired and minced 1 bunch cilantro, leaves onlychopped2 tablespoons lime juice3/4 teaspoons salt1 pn of freshly groundblackpepperMethod In amixingbowl combine all the ingredients.Stir andtosswell.Serve.Storeinacoveredcontainerintherefrigeratornomorethan1day.305TheVegetarianCookbook

SANFRANCISCOMUSHROOMROLLS

8servings

Source: The Vegetarian Cookbook Ingredients 1 lb. mushrooms (choppedfine)1/2cupbutter6 tablespoons flour1 teaspoon salt2cups lightcream2teaspoons lemon juice1 small onion,minced1/2 loaves slicedwhite bread(cruststrimmed)4 tablespoonsmeltedbutterMethodSautemushroomsandonionsinbutterfiveminutes.Coolslightly.Addflour,saltandblendwell.Stirincream.Cook,stirringconstantlyuntilquitethick.Addlemonjuiceandcool.With rolling pin, roll bread slices until they are as thin as pastry. Spread 1tablespoonof fillingon each slice (enough to cover).Roll upbread to formalongroll.Spaceoncookiesheet,seamsidedown.Refrigeratea fewhoursoruntil firm.Cuteach roll into threesegments.Brushwithmeltedbutter.Bakeat400degFfor15minutesoruntilnicelybrown.306

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SANGREDELDIABLOCHILI

30servings

Source: The Vegetarian Cookbook Ingredients 6 onions, white, chopped 1garlicbulb,chopped1/4cupoil3 enrico's spaghetti sauce, (28-oz. jars) oranyspaghettisauce2cupswater10lbs.pintobeans;cooked,drained11/2cups tvp granules 8 tablespoons chili powder 6 tablespoons cumin 1tablespoon cayenne pepper3 tablespoons basil, dried2 tablespoons thyme,dried1/4cupsoysauce4cupstomatoes,sun-driedMethod Ina largekettle,saute onions and garlic in oil until onions are translucent. Add all remainingingredients and stir over lowheat until TVP is soft and flavors have blended,about30minutesto1hour.Serves30.307TheVegetarianCookbook

SAUTEEDSWEETPEPPERS

6servings

Source:TheVegetarianCookbookIngredients2mediumgreenpeppers,cut1"squares2medium red peppers, cut 1" squares1 tablespoon olive oil2tablespoonswaterFreshly-groundblackpepper, to taste1/2 teaspoon driedbasil2cupsprecooked(1cupuncooked)rice,hotMethod Ina large skilletovermediumheat,heatoil.Addpeppersandsaute for3 to5minutes, stirringfrequently.Addwaterandpepper;continuesauteingfor4to5minutesoruntilpeppersaretender.Stirinbasilandremovefromheat.Spreadriceoveraservingplatter,spoonpeppersandliquidontop,andserve.

SCHEHERAZADECASSEROLE

8servings

Chapter2:N-Z

Ingredients

1cup rawbulgur1cup boilingwater1 tablespoon olive oil2 cupsmincedonion3 largeclovgarlic,minced1/2 teaspoon salt2 teaspoonscumin1 1/2teaspoonsbasilblackpepper&cayenne1largegreenpepper,diced3/4cupsdrysoybeans, soaked4hours114oz can tomatoes,drained3 tablespoonstomato paste-half 7 oz. can1/2 cup finely minced parsley1 1/2 cups fetacheese, crumbledMethod Preheat oven to 375degF. Lightly oil a 9x13 inchbakingpan.Place thebulgur ina smallbowl.Addboilingwater,coverwithaplate,andletstandatleast15minutes.Meanwhile,heattheoliveoilinalargeskillet.Addonion,garlic,saltandseasonings.Stiroccasionallyasyousaut?overmediumheat for5 to8minutes.Addgreenpepper and saut? about5minutesmore.Drainthesoybeans,ifnecessary,andplacetheminablenderorfoodprocessorwith 1 cup fresh water. Grind until the soybeans resemble a coarse batter.Transfer toa largebowl.Add the soakedbulgurandsaut?edvegetables to thesoybeans.Stirinthetomatoes,breakingthemupintobite-sizedpieces.Add tomato paste, parsley and 1 cup of the feta. Mix well. Spread into thebakingpanandsprinkletheremainingfeta309TheVegetarianCookbookontop.Coverandbakefor30minutesat375degF.,thenuncoverandbake15minutesmorewiththeoventurneddownto350degF.Servehot.

SEASONED TEMPEH FILLING IN A STEAMED WONTONSKIN

12servings

Source:TheVegetarianCookbook Ingredients8ounces tempeh, precooked,grated orminced fin2 tablespoons tamari1/2 teaspoon vegetable bouillon,dissolved in:1/2cupwater1/2 teaspoonhotpeppersesameoil1 tablespooncornstarch, (or arrowroot)1 teaspoon honey1 cup green onions, chopped

fine 1 cup mushrooms, chopped fine 2 teaspoons ginger root, minced 1packagewontonskins,(3-inchsize)MethodDirections:Combinehalfof thetempehwithtamari,water,oil,honeyandcornstarchinblenderandpuree.Taketheotherhalfofthetempehandmixwiththevegetables,thenaddthepureeandhandmix.Take1roundedtspofthis310

Chapter2:N-Z

fillingandplaceincenterofWontonSkin;moistentheouterrimandfoldinhalfpressing the edges to seal. Steam for 8 minutes. Serve with Sweet and SourSauce.Notes:Nobodyshouldtrytomakethisalone,itsagreatgroupprojectforfour.Weuseatempehmadewithsoybeansandbarley.

SHELLSWITHFRESHMUSHROOMSANDBABYPEAS

6servings

Source:TheVegetarianCookbookIngredients1lb.freshwhitemushrooms3tablespoonsextravirginoliveoil1cupslicedleeksorscallions(greenonions)1cupcannedvegetableor low-sodiumchickenbroth1can(14-1/2ounces)dicedtomatoes,drained1/2teaspoonsalt1/4 teaspoongroundblackpepper1 1/2 cups frozen baby peas 1 lb. pasta shells 1/2 cup freshly gratedParmigiano-Reggianocheese311TheVegetarianCookbook

MethodTrimmushroomsandthicklyslice(makesabout6cups);setaside.Inalargepot,bring6quartsofsaltedwatertoaboil.Inalargeskillet,heatoliveoilovermedium-highheat.Addleeksandpreparedmushrooms;cookstirringuntiltender,about5minutes.Stirinbroth,tomatoes,saltandpepper;cookandstir,uncovered,untiltheliquidisreducedbyhalf,about5minutes;stirinpeasduringthelast2minutes.Meanwhile,cookpastaintheboilingwateraccordingtopackagedirectionsuntilal dente. Transfer hot pasta to a large serving bowl; add mushroom and peamixtureandthecheese;tossuntilpastaiscoated.

SICILIANSTUFFEDSHELLS

4servings

Source: The Vegetarian Cookbook Ingredients 8 ounces jumbo shells 1mediumonion,chopped2teaspoonsoliveoil15ouncesricottacheese1/2cupyellow raisins 1/2 cup chopped green olives Salt to taste Freshly ground

blackpeppertotaste115ozcantomatosauce1/4cupgratedParmesan312

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1cupgratedmozzarellacheeseMethodCooktheshellsaccordingtopackagedirections.Rinse,drainandspreadonasheetpanwhileyoupreparethefilling.Preheattheovento350degFIn a small saute pan, stir together theonion andoliveoil.Cookovermediumheatuntiltheonioniswilted,about5minutes.Transfertoamediumbowlandstirinthericottacheese,raisins,olives,andsaltandpeppertotaste.Filleachshellwithsomeofthericottamixture.Arrangetheshells,open-side-up,inabakingdish.SpoonthetomatosauceovertheshellsandthensprinklethemwithParmesanandmozzarellacheeses.Bake,covered,untilbubblingandhot,about35-40minutes.Uncoverandbakeforanadditional5minutes.Servehot.

SIMPLE RICE AND CHANA DAL KHICHARI WITH DILLANDTOMATOES

6servings

Source:TheVegetarianCookbookIngredients3/4cupsdrychanadal3/4cupsbasmatiorotherlong-grainrice*

61/2cupswater1teaspoonturmeric313TheVegetarianCookbook

1/2 tablespoon dried dill or 3 tbsp chopped fresh dill1/2 teaspoon garammasala3 tablespoons ghee or vegetable oil, (or 2 tbsp olive oil2 teaspoonscuminseeds1/2wholedriedredchili1/4 teaspoonyellowasafetidapowderor hing in hindi and bengali [this amount applies only to yellow cobrabrand,reduceanyotherasafetidabythree-fourths]

2 medium-sized tomatoes, cut into 8 pieces 1 teaspoon saltMethod ThisGujarati dish takes up to an hour to cook but requires only a fewminutes ofpreparation and very little attention. It is nutritious and exceptionally easy todigest.

SIXVEGLASAGNA

5servings

Source:TheVegetarianCookbookIngredients30(2tbsp)oil1largeonion,1clovegarlic,chopped2carrots,finelydiced,2largecourgettes,thinlysliced1redpepper,deseededanddiced314

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250 g (8oz) mushrooms, sliced 295 g can Campbellis Condensed ItalianTomato Soup or 99% Fat Free MediterraneanTomato Soup or TomatoSoup 420 g can chickpeas, drained and rinsed 295 g can CampbellisCondensedCreamofMushroomorCreamofCelerySoup250g (8oz) noprecooklasagna12-16sheetsdependingondishsize50g(2oz)Parmesanor100g(31/2oz)cheddarcheese,grated,200ml(7fl.oz)milkMethodHeattheoilinalargepan.Addtheonion,carrotandpepperandfryfor2minutes.Addthegarlic,courgettesandmushroomsandfryanother5minutes.Add the soup, 300ml (1/2 pt) hot water and the chickpeas. Bring to the boil,coverandsimmerfor15minutes.Seasontotaste.Preheat theoven to200[?]C(400[?]F,Gas6).Whisk theMushroomorCelerysoupwiththemilk.Spreadalittleofthevegetablesauceoverthebaseofalarge(2litre/31/2pt)dish.Coverwithalayeroflasagnaandalittleofthecreamsoupmixture.Spoonovermorevegetablesauce,thenmoresheetsoflasagna(3-4perlayer),repeat,leavingenoughcreamysouptocoverthetoplayeroflasagna.Sprinklethecheeseover.Bake,onabakingsheet,for315TheVegetarianCookbook40-45minutesuntilbrownedandpipinghot.Leave10minutesbeforeserving.Comments:Agreatvegetarianalternativetotraditionalbeeflasagna.CombiningtwoCampbell'ssoupstomakearealtastytreatforanyoccasion.

SLICEDBEETSALAD

2servings

Source: The Vegetarian Cookbook Ingredients 1 1/2 cups cooked beets,canned,sliced1bayleaf4wholecloves4wholeallspice1smallgrapefruit1package equal sweetener (2 tsp)Method Drain the liquid from the cannedbeets,reserving1/2cup.(Usewaterwithfreshbeets.)Combinethe1/2cupbeetliquid,bayleaf,clovesandallspiceinasmallsaucepan.Heattoboiling.Lowertheheatandsimmerfor5minutes.Sectionthegrapefruit.Removethespicesfromtheliquidandpouroverthebeetslicesandgrapefruitsections.Addthesweetener.Marinateforatleast1hourbeforeserving.

Chapter2:N-Z

Drainofftheliquidbeforeserving.

SMOKEDCORNSTUFFEDPEPPER

8servings

Source:The Vegetarian Cookbook Ingredients8 large green peppers1 1/4teaspoonssalt,divided1teaspoongroundblackpepper3cupscookedrice15ounces canned black beans, - drained and rinsed11ounces canned style-style corn, - drained1 medium onion, chopped1 cup chopped walnuts 4ouncescannedchoppedgreenchilies1/2teaspoonliquidsmoke1/2 teaspoongroundcumin2ouncesMonterey Jackw/jalapenos, - shredded. (option --garnish---

jalapenopepperslicesMethodCutathinslicefromstemendofeachpepper;removeseedsandmembranes;rinse.Cookpeppers5minutesinenoughboilingwater tocover;drain.Season insideofpepperswith1 teaspoonsalt andblackpepper;setaside.Combine rice, beans, corn, onion, walnuts, chiles, liquid smoke, cumin andremaining1/4teaspoonsalt.Spoon1317TheVegetarianCookbookcupricemixtureintoeachpepper;standuprightin13x9-inchbakingpan.Cover pan with foil; bake at 350degFdegF for 20 minutes. Remove cover,sprinkle pepperswith cheese.Cook an additional 5minutes or until cheese ismelted.Garnishwithjalapenopepperslices.MicrowaveOvenInstructions:Cutathinslicefromthestemendofeachpepper;removeseedsandmembraneand rinse.Seasonwith1 teaspoonsalt andblackpepper;setupsidedownonapapertoweltodrain.Combine rice, corn, onion, walnuts, chiles, liquid smoke, cumin and 1/4teaspoon salt in 13x9-inch microproof casserole. Cook on HIGH 2 minutes.Spoon1cupmixtureintoeachpepper;placethembackincasserole.Pour 1/4-inch water in bottom of dish. Cover with vented plastic wrap.

Microwave on MEDIUM (50% power) for 7 minutes. Uncover and sprinklecheese on top of each pepper. Microwave on HIGH 1 minute. Garnish withjalapenopepperslices.

SMOKYHONEYSPICEDALMONDS

Servings:--

Source:The Vegetarian Cookbook Ingredients 1/2 cup packed dark brownsugar 1/2 cup granulated sugar 2 tablespoons kosher salt 1/2 teaspoonsmokedpaprika1/4teaspooncayennepepper2cupswholenaturalalmonds318

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1/2cuphoneyMethodPreheatovento350degF.Combinesugars,saltandspicesinbowl;mixwellandsetaside.Toastalmondsinovenfor5minutes.In large saute pan, bring honey to boil; add warm almonds and stir to coatcompletely.Removepanfromheat.Using slotted spoon, transfer honeyed almonds to bowl of spice mix. Tossalmondsuntilthoroughlycoated.Liftalmondsfromspicemixture,lettingexcessshakeoff,andspreadonbakingsheet todryforabout1hour.Store inairtightcontainer.

SOUTHWESTERNHOMINYCASSEROLE(QUICK)

6servings

Source:TheVegetarianCookbookIngredients1cup sourcream1cupplainlow-fat yogurt 1/4 teaspoon hot pepper sauce 1 4 oz can chopped greenchiles, undrained 2 tablespoons flour 1/4 teaspoon freshly ground blackpepper1/2 teaspoondriedoregano,crushed1/2 teaspoongroundcumin1/3cupslicedblackolives319TheVegetarianCookbook

2 green onions, thinly sliced 2 tablespoons cilantro, chopped2 16 oz cansyellow hominy, rinsed and drained 1 15 oz can pinto beans, rinsed anddrained1 cup sharp cheddar cheese, grated, dividedpaprikaMethod Stirtogethersourcream,yogurt,hotpeppersauce,chilies,2tablespoonsflour,pepper,oregano,cumin,olives,greenonionsandcilantro.Stirinthedrainedhominyandpintobeans;thenadd1/2cupcheddarcheese.Transfertoacasseroledish,suchasa9-inchbakingdish.Spreadtheremainingcheddarontopandsprinkle lightlywithpaprika.Bakeinapreheated350degFoven30minutes,oruntilbubblyaroundtheedges.

SOUTHWESTERNRICEANDBEANSALAD

1servings

Source:TheVegetarianCookbookIngredients2cupscoldcookedlonggrainrice116ozcankidneybeansrinsedanddrained1cupwholekernelcorn320

Chapter2:N-Z

thawed frozen cor cook) 1/2 cup sliced green onions with tops 1/2 cuppicante sauce1/4 cup bottled ff Italian dressing1 teaspoon ground cuminMethodCombinealloftheingredients.Coverandrefrigerate2-3hoursAdaptedSOYABEANPATE

4servings

Source: The Vegetarian Cookbook Ingredients 1 cup soy beans, soaked 1medium onion, finely chopped1 tablespoon olive oil 2 tablespoons tomatopaste2 tablespoons black olives, pitted and chopped2 tablespoons parsley,chopped1pnsalt1tablespoonsesameseeds,lightlytoasted321TheVegetarianCookbook

MethodDrain thebeans,coverwithfreshwaterandbring toaboil.Boilhardfor 10 minutes, reduce heat, cover and simmer until tender, about 2 hours,dependingontheageofthebeans.Drainandsetaside.Whencooled,mash.Heat olive oil and saute the onions until very soft, 10 minutes. Add to themashed soy beans. Stir in the tomato paste, olives, parsley, salt if necessary(remember that the olives already add a salty flavour to the rest of theingredients)andsesameseeds.Spoonintoaservingdishandchillforatleast30minutesbeforeserving.Servewithcrackersortoastslicedintofingers.

SPAGHETTI&TOFU

2servings

Source: The Vegetarian Cookbook Ingredients 1 cup tofu, mashed 2tablespoons nutritional yeast 1 tablespoon oil 2 tablespoons tamari 2 cupscookedspaghetti3cups tomatosauceMethod Inamediumsizedbowl,mixtofu,nutritionalyeast,oil&tamari.Stir in thespaghetti& tomatosauce.Heatthroughinamoderateoventillhot.Serve.322

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SPAGHETTIANDTOFU

2servings

Source: The Vegetarian Cookbook Ingredients 1 cup tofu, mashed 2tablespoons nutritional yeast 1 tablespoon oil 2 tablespoons tamari 2 cupscookedspaghetti3cups tomatosauceMethod Inamediumsizedbowl,mixtofu,nutritionalyeast,oil&tamari.Stir in thespaghetti& tomatosauce.Heatthroughinamoderateoventillhot.Serve.

SPAGHETTIWITHGARLICKYTOFUSAUCE

2servings

Source: The Vegetarian Cookbook Ingredients 2 garlic cloves, crushed 1onion,chopped1bellpepper,green,chopped1lb.tofu,firm,cubed323TheVegetarianCookbook

2teaspoonsoil,canola26ouncessauce,tomatoorspaghettioreganopepper,blackbasil1lb.spaghetti,wholewheat,-cookedMethodSautegarlic,onion,pepperandtofuinoil.Addtomatoorspaghettisauceandheatthoroughly.Seasontotaste.Serveoverwholegrainspaghetti.Makes4cups.

SPAGHETTIWITHLENTILS

4servings

Source:TheVegetarianCookbookIngredients2tablespoonsoil1smallonion,chopped1 garlic clove,minced 1/2 cup dry lentils1 large can tomatoes6ouncestomatopaste1cupwater1/2teaspoonbasil1/2teaspoonoregano324

Chapter2:N-Z

1/4 teaspoon thyme 1/4 teaspoon salt 1/4 cup red wine 8 ounces cookedspaghettiMethodPutoilinDutchoven&sauteonions&garlictilltender.Addrestof the ingredientsexcept thespaghetti.Bring toaboil then reduceheat&simmer,stirringoccasionally.Cookfor1hour.Serveoverspaghetti.

SPAGHETTIWITHORANGE-SCENTEDTOMATOSAUCE

4servings

Source:TheVegetarianCookbookIngredients3tablespoonsoliveoil3garliccloves, chopped 15 fresh basil leaves 2 lbs. ripe tomatoes, diced salt 1orange,juiceof2dropstabascosauce1lb.spaghettiMethodHeat2tboliveoilwiththegarlic&halfthebasilleavesuntilthegarliccolours.Addtomatoes&salt.Cookoverhighheatuntilthesaucethickens,15to20minutes.325TheVegetarianCookbookAdd orange juice, seasonwith tabasco& continue to cook over high heat foraboutanother5minutes.Checktheseasonings.Tosswithcookedspaghetti.

SPAGHETTIWITHPESTOSAUCE

8servings

Source: The Vegetarian Cookbook Ingredients 3 cups fresh basil, stemsremoved3garliccloves,chopped1/4cupoliveoil3/4cupspinenuts,toasted1/4cupgratedParmesancheeseFreshly-groundblackpepper,totaste1 lb.cookedspaghetti,hotMethodWashanddrybasil.Placebasil inablenderorfoodprocessorwithgarlic,oliveoil,pinenuts,cheese,andpepper;puree.Transfercookedspaghetti toaservingbowl.Addpestoand toss thoroughly toserve.326

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SPAGHETTIWITHTOFU

4servings

Source:The Vegetarian Cookbook Ingredients2 1/2 cups tofu, crumbled 8cups ;water,boiling2 tablespoons olive oil1 large onion, chopped5 garliccloves,minced1 teaspoon thyme 1 teaspoon basil1/2 teaspoon oregano1/4teaspoonceleryseed1/8teaspooncloves,ground2cupsmushrooms,sliced4tablespoons tamari8ounceswholewheatspaghetti1/4cupparsley,minced1/2cupdryredwineMethodDropthetofuintoalargekettleofboilingwater.Bringthewaterbacktoaboilandcookfor1minute.Lineacolanderwithacleandishtowelanddrainthetofuinthecolander.Rinsethetofuundercoldwatertocoolitoffforeasierhandling.Bringtheedgesofthetowel together, twist the towel, and press the excess water out of the tofu.Continuepressingthetofuuntilithasafirmground-beef-liketexture,thensetitaside.Heattheoilinalargeskillet.Addtheonion,garlic,thyme,basil,oregano,celeryseedandcloves.Sauteoverlowheat327TheVegetarianCookbookuntil the onion is almost tender. Add themushrooms and cook until they aredone.Addthepressedtofutothesauteedmixture.Stirinthetamariandmixwell.Settheskilletasidewhileyoupreparethespaghetti.Boil a largekettle ofwater and cook the spaghetti until it is tender.Drain thecookedspaghettiandaddittotheskilletwiththetofumixture.Addthewineandtheparsley;mixwell.Servewithabiggreensalad.

SPANAKOPITA(GREEKSPINACHPIE)

8servings

Source: The Vegetarian Cookbook Ingredients 2 lbs. spinach, washed,chopped1/4cup scallions, chopped1/4cup fresh parsley, chopped1/4 cupfreshdill,chopped1teaspoonsalt1/4cupoliveoil1/2cuponions,chopped1

lb. feta cheese, crumbled 1/2 cup Parmesan cheese, grated 2 whole eggs,beaten1/2cupbutter,melted14wholefilodoughsheet328

Chapter2:N-Z

Method

Shred spinach and mix with scallions, parsley, dill, and salt. Let stand 10minutes.Squeezeoutmoistureby thehandful.Heat oliveoil in a large skilletandsauteonionsuntiltransparent,about5minutes.Stirinspinachandcheeses.Remove from heat and cool, stirring occasionally, to room temperature. Beateggsinwithawoodenspoon.Brushbottomandsidesofa13x9x2-inchbakingdishwithmeltedbutter.Linethedishwithasheetoffilo,pressingtheedgesofpastryfirmlyintothecorners,and against the sides of the dish. Brush surface of filo with melted butter,spreadingitallthewaytotheoutsideedgesandlayanothersheetoffiloontop.Repeatuntilyouhaveused7layersoffiloinall.Spread spinach mixture evenly over last layer of filo and smooth it into thecorners.Placeanothersheetoffiloontop,brushwithbutterandrepeat,layeringwith remaining filo. Turn edges over to form a crust. Brush the top with theremainingbutter.Bakeat300degreesfor1houroruntilthepastryiscrispanddelicatelybrowned.Cutintosquaresandservehot.

SPANAKOPITA(SPINACHTRIANGLESORPIE)

60servings

Source:TheVegetarianCookbookIngredients1/3cupoliveoil2lbs.spinach,washedanddrained1bunchscallions,whiteandgreenparts,chopped1/4cupfinelychoppedparsleysaltandfreshlyground329TheVegetarianCookbook

blackpepper1/2lb.fetacheese,crumbled1eggs,lightlybeaten,upto2

1cup(2sticks)unsaltedbutter,melted1lb.filopastrysheetsMethodHeat1tablespoon of the oil in a large pan, add half of the spinach and saut? untilspinachwilts,tossingwithtongs,about2minutes.Removespinachandsqueezeout excess liquid, then chop roughly. Repeat with remaining spinach, using 1more tablespoon of olive oil. Pour off any liquid from the pan, and addremainingoliveoil.Addscallionsandsaut?untilsoft,about2to3minutes.Add

thespinachto thescallions,alongwith theparsley,saltandpepper.Cookoverlowheat for1 to2minutes, then remove fromheat to cool. (Thispart canbedoneaheadandkeptrefrigerated).Stirthefetaandasmuchbeateneggtomoistenthecooledspinachmixture.Preheat the oven to 350degF. Brush a baking sheet with some of the meltedbutter.Unrollthefilodoughonaflatsurfaceandkeepitcoveredwithwaxedpaperandadamptowelsoitdoesn'tdryoutandbecomebrittle.Usingasharpknife,cutthefilointo3by11inchstrips,andrecoverwiththetowel.Onebyone,useapastrybrushtobrushastripoffilowithmeltedbutter.Placeasmallspoonfulofspinachfilling1inchfromtheendofthepastry.Foldtheendoverthefillingtoformatriangle, thencontinuetofoldupthestripintriangles, likefoldingupaflag.Continuewithremainingstripsofdough,placingfilled triangleson thebakingsheetandkeepingthemcoveredwithatoweluntilallarereadytobake.330

Chapter2:N-Z

Brushthetriangleslightlywithbutter,thenbakefor20to25minutes,oruntilgoldenandcrisp.Servehot. (Thesemaybe frozenbeforebaking, layering waxed paper between layers of triangles to keep them fromsticking.Bakefrozentrianglesanextra10minutes.)Variation:Buttera9by13inchbakingpan,andspread6sheetsoffilo,brushingeach with butter, on the bottom. Spoon the spinach filling over the filo, thencoverwith6moresheetsoffilo,butteringeachsheet.Scorethetop3sheetswithasharpknife.Bake40to45minutes,oruntiltopisgolden,letstand15minutes,thencutintosquaresandservewarm.

SPANISHBULGUR

8servings

Source:TheVegetarianCookbook Ingredients2 tablespoons vegetable oil 1cup carrot, thinly sliced1/2 cup onion, coarsely chopped 10 garlic, finelychopped1 1/4 cups bulgur 3 cups hot chicken or beef broth 1 19 oz ca,tomatoes 2 teaspoons paprika 1 teaspoon tarragon 1 teaspoon salt 1 pnfreshlygroundpepper1cup celery, coarsely chopped1 cup green pepper,coarselychop331TheVegetarianCookbook

1 cup garbanzo beans, cooked and 1/2 cup soy nuts, coarsely choppedMethodBulgur(crackedwheat),garbanzos(chickpeas)andsoynutscombineto provide complete proteinwhich tastes as good or even better than Spanishrice.Heatoilinafrypan.Addcarrot,onionandgarlic.Stir-cookovermediumheat5min.Addbulgur.Continuetostir-cookabout3minuntilbulguriscoatedwithpanjuices.Addbroth, tomatoes,paprika, tarragon, salt andpepper.Heat toaboil; reduceheat,coverandsimmer30min.Stirincelery,greenpepper,chickpeasandsoynuts;coverandsimmer15minlongeruntilbulguristenderandjuicesareabsorbed.Turnoffheat,letstand,covered,10min.Fluffwithafork.

SPICYBLACKBEANSTEW

6servings

Source:TheVegetarianCookbookIngredients1/4cupvegetablebroth,(homemade)2mediumonion2mediumpepper green 2 tablespoons garlic cloveminced1celerystalk1/2cupcarrots,cubed15ouncesblackbeanscanned332

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3teaspoonschilipowder8ouncesv8juice8ouncescannedchiliesMethodInaskilletovermediumhighheat,bringbrothtosimmering;addchoppedonionsandbellpeppersandgarlic.Coverandsteam3minutes.Spoonintoslowcooker.Addremainingingredients.Cookonlowfor6to8hoursuntilstewthickens.Serveoverbakedpotato,riceorpasta.

SPICYBULGURSALAD

6servings

Source: The Vegetarian Cookbook Ingredients 1 cup fine grade bulgur 3mediumtomatoes,chopped1/2cupfennel,julienne1cupparsley,chopped2tablespoons cilantro, chopped 1/2 cup white radishes, thinly slice 1 smallhead romaine lettuce, torn 4 scallions, chopped 1/2 cup olive oil 1/3 cuplemonjuice333TheVegetarianCookbook

1garlicclove,crushed1teaspooncumin1/2teaspooncinnamon1dscayennesalt and pepper pita halvesMethod Rinse bulgur and place it in amediumbowl.Coverwithcoldwaterandletsoakuntilitistendertothebite,20to30minutes.Drainthoroughlyandsqueezeoutanyexcesswater.Flufftoseparatethe grains. Combine tomatoes, fennel, parsley, cilantro, radishes, lettuce andscallions.Add bulgur and toss. Whisk together the oil, lemon juice, garlic, cumin,cinnamon,cayenne,saltandpepper.Pouroverthesaladandtoss.Chill,covered,intherefrigerator.Servesurroundedbywarmpitahalves.

SPICYFRIEDONIONRINGS

8servings

Source:TheVegetarianCookbook Ingredients1 cup flour1/2 teaspoon salt1/4teaspoonblackpepper1teaspoondriedoreganoflakes1teaspoonCajunspice4largeonions334

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3 cups corn oil for frying saltMethod Cut onions into very thin slices andseparateintorings.Soakonionsinicewaterforonehour.Setaside.Combineflour,salt,pepper,oreganoandCajunspiceinalargebowl.Heatoil.Removeonionsfromicewateranddrythoroughlywithpapertowels.Dredgeincoating,thenfryuntilbrown.Drainonpapertowels.Seasonwithsaltandserve.

SPICYSPAGHETTISALAD

4servings

Source: The Vegetarian Cookbook Ingredients 1/2 package eden kamutspaghetti 1 15 oz ca eden navy beans, - drained 1 14 1/2 oz eden dicedtomatoes,-withgreenchilies5scallions,chopped1/4cupcilantro,chopped1mediumredpepper,chopped1tablespoonlemonjuice1teaspooncumin2tablespoonsedenshoyu335TheVegetarianCookbook

MethodBreakspaghettiintooneinchpieces,cookaspackagedirects,drainandrinse.Addremainingingredientsandserve.

SPICYSTIRFRIEDVEGETABLES

4servings

Source: The Vegetarian Cookbook Ingredients 1/2 cake firm tofu 2 cupspeanutoil1onion,chopped3clovesgarlic,minced1 teaspoongingerroot,grated3whole carrots, chopped1/2 head cabbage, cored and shredded1chilipepper,seededandchopped1/2cantomatopaste1/4cuppeanutbutter1/4cupfreshlemonjuice2tablespoonsfreshparsley,chopped1teaspoonsalt1/2 teaspoon pepper 1 tablespoon cilantro, chopped 1/4 teaspoon thymeMethodHeatpeanutoilto375degrees.Browntofuinpeanutoilandremovetopapertoweltodrain;pouroffallbut3336

Chapter2:N-Z

tablespoonspeanutoil.Sauteonion,garlic,andgingerrootin3tablespoonspeanutoiluntilsoft.Addthecarrots,cabbage,andpepper.Stir-fry until vegetables are tender-crisp. Add the tomato paste, peanut butter,lemonjuice,parsley,salt,pepper,cilantro,thyme,andtofu.Cookfor5minutes,stirringtocoatvegetablesandtofuwithsauce.ServingIdeas:Servewithsteamedrice.

SPINACHBALLS

8servings

Source:TheVegetarianCookbookIngredients20ounces(2packages)frozenspinach,thawed,chopped1mediumonions,chopped1clovegarlic,minced1/2 cup butter, melted 2 cups Pepperidge Farm herb stuffing 1/2 cupParmesancheese,grated5eggs,beaten1teaspoonWorcestershiresauce1/2tablespoon black pepperMethod Drain spinach and squeeze in handfuls toremove as much moisture as possible. Place in large bowl. Saute onion andgarlic in butter, and stir into spinach. Add remaining ingredients, stir, and letstandfor15minutes.337TheVegetarianCookbook

SPINACHDIP

4servings

Source:The Vegetarian Cookbook Ingredients1 package frozen spinach 1cup Mayonnaise 4 ozcan water chestnuts, drained and chopped 8 ouncesSsour cream 1 package Knorr Vegetable Soup Mix Method Mix allingredientsandplaceinasealedcontainer.Refrigeratefor2days.

SPINACHLASAGNA

8servings

Source:TheVegetarianCookbook Ingredients1medium onion, chopped 2clovesgarlic,minced2tablespoonsoil28ouncescannedtomatoes6ounces(1can)tomatopaste1/4cupfreshparsley,minced1/2teaspoonoregano338

Chapter2:N-Z

1bayleaf

16ounceslasagnanoodles10ounces(1package)frozenspinach,cookedanddrained1 lb. ricotta cheese1egg3/4cup Parmesan cheese, freshly grated1/2 teaspoon salt1/8 teaspoon pepper1/2 lb.mozzarella cheese, grated 1/2green pepper, chopped 1/4 teaspoon pepper Method Saute onions, greenpeppers, and garlic in oil until golden, stirring often. Stir in tomatoes, tomatopaste,parsley,oregano,andbay leaf.Simmeruncovered for20minutes.Cooknoodles according to package directions and drain. Combine spinach, ricotta,egg,1/4cupofParmesan,salt,andpepper.Spoonathirdofthetomatosauceinbottomof2-quartflatbakingpan.Layerathirdofthelasagnenoodles,halfthespinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan. Repeatlayersusinghalf of the remaining sauce and noodles, and all remaining filling. Top withremaining noodles, sauce, Parmesan, and mozzarella. Bake at 350 degrees,covered,for45minutes,uncover,andcontinuebakingfor20minutes.Letstandafewminutesbeforecuttingtoserve.NOTES:Maybefrozenbeforebakingifkeptcoveredtightly.Allowtothawtoroomtemperaturebeforebaking.339TheVegetarianCookbook

SPINACHMUSHROOMLASAGNA

9servings

Source:TheVegetarianCookbookIngredients1lb.firmtofu1teaspoonsalt4tablespoonslemonjuice2tablespoonsvegetableoil21/2tablespoonstahini1tablespoon light miso1 1/2 tablespoons olive oil 1 large onion, chopped 2large garlic cloves, pressed black pepper to taste 1 teaspoon nutmeg 2teaspoonstarragon2teaspoonsdill8ouncesmushrooms8ouncesspinach1/2cupfreshparsley4tablespoonsbreadcrumbs,toasted1/2cupwalnuts4cupstomatosauce9lasagnanoodles,aldenteMethodBlendtofuinprocessor.Addsalt,lemonjuice,vegetableoil,tahini&miso.Blendtillthoroughlysmooth.Set

aside.Heatoliveoil.Addonion&saute till translucent.Addgarlic,pepper,nutmeg,tarragon,dill&mushrooms.Sauteforseveralminutes.Stirinchoppedspinach&parsley.340

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Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blendbriefly.Besuretomaintainthetexture.Preheatovento350degF.Lightlyoilthebottom&sidesofabakingdish.Add2to3tbofbreadcrumbs&ensurethatthedishisevenlycoated.Sprinkle1/3ofwalnutsonbottomofdish,followedby1/4ofthetomatosauce.Lay3noodlesontopofthesauce&evenlyspreadhalfthetofumixtureonthenoodles.Repeatasecondlayer.Thentopwithremainingwalnuts,noodles&sauce.Sprinkletherestofthebreadcrumbsontop,Cover&bakefor30minutes.Uncover&bakeanother10minutes.Coolfor20to30minutesbeforeslicing.

SPINACHNOODLECASSEROLE

8servings

Source:TheVegetarianCookbookIngredients8ouncesbroadeggnoodles3tablespoonsbutter2 tablespoons flour1 cupmilk, scalded1/2 teaspoon salt1/2 teaspoon paprika 1/4 teaspoon black pepper 1/8 teaspoon nutmeg 20ounces(2packages)frozenspinach,cookedanddrained1/2lb.Swisscheese,shredded341TheVegetarianCookbook

MethodCooknoodlesaccordingtopackageddirectionsuntil justtender;drainandrinse.Insaucepan,meltbutter;stir inflourandcook,stirring,oneminute.Graduallyaddmilkandbringtoaboil.Cookuntilthick,stirringconstantly.Addseasoningsandspinach.Stirandremovefromheat.Ingreasedbakingdish,arrangehalfofnoodles,andsprinklewithhalfofcheese;spoonspinachmixtureovercheese.Addanother layerofnoodlesandsprinklewith rest of cheese. Cover, and bake at 400 degrees for 15minutes. Removecoverandbake15minutesmore.

SPINACHROULADE

8servings

Source: The Vegetarian Cookbook Ingredients 30 ounces (3 packages)

spinach,chopped1/3cupbreadcrumbs1/2teaspoonsalt1/4teaspoonpepper1/8 teaspoonnutmeg6 tablespoonsmeltedbutter4wholeeggs, separated6tablespoons grated Parmesan cheese, grated 3/4 lbs. mushrooms, sliced 4tablespoonsbutter3tablespoonsflour1teaspoonsalt1/2teaspoonpepper3/4cupheavycream342

Chapter2:N-Z

2 tablespoons fresh parsley, choppedMethod Cook spinach as directed onpackage.Drainandcool.Butter jelly rollpan, linewithwaxpaper, andbutteragain. Sprinkle with bread crumbs. When spinach is cool enough to handle,squeeze out allwater. In bowl, add salt, pepper, nutmeg, andmelted butter tospinach.Beatinyolks.Beatwhitesinsmallbowluntiltheyholdsoftpeaks;foldintospinachmixture.Spoonintopanandsmooth.Sprinklewith4tablespoonsofParmesan.Bakeat350degreesfor12minutes.While roll is baking, sautemushroomsquickly in 4 tablespoonsof butter in alarge skillet. Shake skillet occasionally. Sprinkle mushrooms with flour, salt,pepper,andstir.Addcreamandcook,stirring,until thick.Whenroll isbaked,place sheet of butteredwax paper over roll, andmove it onto awarm cookiesheet; carefully remove bottom paper. Spread mushroom mixture over hotspinach roll.Roll up jelly roll fashion.Ease roll ontowarmplatter, seam sidedown.Sprinklerollwithremainingcheeseandparsley.

SQUASHWITHAPPLES

6servings

Source:TheVegetarianCookbook Ingredients2mediumbutternut squash,peel, seed, & chop 6 tablespoons butter 6 tablespoons brown sugar 1/4teaspoonnutmeg1teaspooncinnamon343TheVegetarianCookbook

1pinchpepper1/2cuppecans,chopped2cupscornflakes,crushed11/2lbs.apples,peeledandslicedMethodSteamsquashuntiltender.Mashwith1/4cupbutter,2tablespoonsbrownsugar,andspices.Melt2 tablespoonsofbutter, addcorn flakes,pecans,1/4cupofbrownsugar.Tossuntilcoated.Ingreased2quartcasserole,layerapplesandsquash.Topwithcornflakes.Bake12-15minutesat350degrees.

SQUASH-STUFFEDCREPESWITHORANGEGLAZE

9servings

Source:TheVegetarianCookbookIngredients1cupbutternutsquash,cubed,steamed20minutes1 cup acorn squash; cubed, steamed 20minutes1 cupspaghettisquash,peeled,cubed,steamed20mi1/2cupraisins,soaked in11/2warmwater for 20,minuts,drained1/2 cupmaple syrup1 tablespoonfreshparsley,chopped3tablespoonstoastedsesameoil1/4cuporangejuice9crepes344

Chapter2:N-Z

3tablespoonsalmonds,choppedMethodCombinethesquashes,raisins,honey,and parsley in a medium-size mixing bowl and toss well. In a small mixingbowl,combinethesesameoilandorangejuice,mixingwell.Dividethesquashmixturebetweenthecrepes,rollup anddrizzle theorangeglazeover them.Sprinklewith the chopped almondsandserve.Note:Thespaghettisquashmustberemovedfromtheskin bygently scooping it outwith a spoon. Itwill separate into spaghettilikestrands.

STIR-FRIEDASIANTOFU(MF)

2servings

Source:The Vegetarian Cookbook Ingredients8 ounces firm tofu, drainedandweightedfor30minutes1/2teaspoontangerineorlemonzest,grated2tablespoons orange juice salt and pepper 2 tablespoons hoisin sauce 1tablespoonricewinevinegar1tablespoonlowsodiumsoysauce1/2teaspoonsugar1 teaspooncornstarch1 tablespoon vegetable1 tablespoon sesame oil345TheVegetarianCookbook

1 clove garlic, minced1 quarter-size piece fresh ginger, minced 4 ouncesmushrooms, stemmedand thinly slicedmushrooms3cups broccoli florets,3/4 inch pieces salt crushed red pepperMethod Cut the tofu into 3/4-inchsquaresandmarinateincitruszestandjuice;seasonwithsaltandpepper.Combinehoisin,ricevinegar,soysauce,sugarandcornstarch;reserveforlater.Ina12-inchskilletheatvegetableandsesameoilsuntilveryhot.Addgarlicandginger and stir fry for 10 seconds.Addmushrooms andbroccoli, somewater,cover and steam for 2minutes or until mushrooms and broccoli begin to gettender.Addtofu.Stirhoisinsaucetorecombinecornstarchandaddtoskillet.Coverandsimmer 30 seconds to a minute to thicken. Season with salt and crushed redpepper.

STIR-FRIEDBEANCURDWITHGREENBEANS

4servings

Source:TheVegetarianCookbook Ingredients12 ounces green beans 1 1/2cakesbeancurd346

Chapter2:N-Z

3garliccloves

31/2tablespoonsvegetableoil1/2teaspoonsalt--sauce---

1 tablespoon lightsoysauce1 tablespoonhoisinsauce1/2 tablespoon yellowbeansauce,(paste)2teaspoonschilisauce2 teaspoonsoil, (Chinesechilioilopt.)1tablespoontomatopasteMethodTrimthegreenbeansandcuteachoneinhalf.Boiltheminamplewaterfor2minutesanddrainwell.Cutthebeancurdinto3/4-inchcubes.Crushandchopthegarlic.Heat theoil in a fryingpanorwok.Whenhot, add thegarlic, salt, andgreenbeans.Stir-fryovermediumheatfor2-1/2minutes.Addthebeancurdpiecesandturnthemlightlywiththebeansfor1-1/2minutes.Pourinallthesauceingredients.Turnandstirthemtogetherfor1minute.Cookandturnfor1-1/2minutesandserve.Serves4-5withriceandotherdishes.

STRAWANDHAYFETTUCCINE

8servings

Source: The Vegetarian Cookbook Ingredients 6 ounces plain Fettuccine,uncooked6ouncesspinachFettuccine,uncooked347TheVegetarianCookbook

2 teaspoonsarine8ounces freshmushrooms, sliced2 cups fresh or frozenpeas 4 tablespoons low-fat ricotta cheese 4 tablespoons skim milk 2tablespoons grated Parmesan cheese Method Prepare pasta according topackagedirections;drain.Sautemushroomsinmargarineoverlowheatfor5minutes.Addthepeas,coverandcookuntiltender.Removefromheatandsetaside.Insmallbowl,combinericottacheese,milkandParmesancheese.Addcheesemixturetomushroomsandpeas.Tosswithpastaandserve.

STRINGBEANSANDCOCONUTKOORA

6servings

Source:TheVegetarianCookbookIngredients1lb.greenbeans,trimmedsalttotaste1/2teaspoonturmeric1tablespooncornoil1tablespoonchanadal1tablespoonuraddal1/2tablespoonmustardseeds1/2tablespooncuminseeds3wholeredchilepeppers,348

Chapter2:N-Z

crushed

1/2 tablespoon curry leaves, (optional) 2 tablespoons coconut, shredded,unsweetenedMethodCutbeans,crosswise,into1/4inchpieces.Boilwithsaltand turmericuntil tender, about10minutes.Drainand set aside.Heatoil in asmall saucepanor skillet.Whenoil ishot, lowerheat andaddchanadal,uraddal,mustardseeds,cumin,chilepeppersand,ifusing,curryleaves.Stir,cookinguntildalturnsgoldenandmustardseedspop.Removefromheat,addcoconut,stirforaminuteandmixintogreenbeans.Servewarm.

STUFFEDGRAPELEAVES

6servings

Source: The Vegetarian Cookbook Ingredients 2 tablespoons olive oil 1medium onion, finely chopped 5 cups chopped mushrooms 1 tablespoondriedparsleyortotaste1/4 teaspoonblackpepperor to taste1/8 teaspooncayennepepperor to taste1/4 teaspoon turmeric or to taste1 cup cookedyellowsplitpeas2cupscookedwhiteorbrownrice116ozjargrapeleaves1cupwater349TheVegetarianCookbook

Method In a skillet, heat oil and saute onion andmushrooms until soft. Addparsleyandspices.Transfertoabowl.Mixinpeasandrice.Preheatovento350degF.Linea3-quartbakingdishwithafewgrapeleavestokeepstuffedleavesfromstickingandburning.Place1heaping tablespoonof ricemixture (moreor lessdependingonsizeofleaf)inthecenterofagrapeleaf.Foldinsides,thenrollleaffromstemtotip.Placeincasserole.Repeatprocedurewithremaininggrapeleavesuntilricemixtureisusedup.Pourwaterinbottomofdish(topreventstickinganddryingout).Bakefor25minutes.Serves12asanappetizer,6asanentree.

SUMMERBEAN&BASILSOUP

4servings

Source:TheVegetarianCookbookIngredients***SOUP***

1 lb. haricot beans, soaked 3medium carrots, sliced thinly3 leeks, slicedthinly350

Chapter2:N-Z

3mediumpotatoes,diced3zucchini, sliced thickly8ounces french beans,chopped4ounceselbowmacaronisalt&pepper***BASILSAUCE***

4garliccloves,crushed1ouncebasil leaves1/4pintoliveoilMethodDrainthesoakedbeans&placeinasouppot.Coverwithfreshwater&bringtoaboil.Cover&simmerfor1hour.Drainwell.Addthecarrots,leeks&potatoestothecooked beans. Cover with 5 pints of cold water, bring to a boil & simmer,uncovered,for30minutes.Addthezucchini,Frenchbeans&macaroniwiththesalt&pepper.Return to theboil& simmer for20minutes.While the soup iscooking prepare the basil sauce. Mix the basil leaves & garlic in a blender.Graduallyaddtheoiluntilyouhaveasmoothpaste.Servewseparatelywiththehotsoup.Foracompletemeal,servewithplentyoffreshhomemadebread.

SUMMERFRUITJUICYPOPS

12servings

Source: The Vegetarian Cookbook Ingredients 5 fresh California plums 3freshCalifornianectarines351TheVegetarianCookbook

1/2 cup undiluted frozen orange juice concentrate 4 tablespoons sugar,divided1/2cupundilutedfrozen100%juiceberryconcentrateMethodSliceand pit nectarines and plums. Combine nectarines with orange juice and 2tablespoons sugar in a blender or food processor; combine until smooth.Turnintobowlandplaceinfreezer.Combineplumswithberry juice and2 tablespoons sugar in ablenderor foodprocessor;combineuntilsmooth.Spoonnectarineslushinto12popmoldsorsmallpapercups.Pourplumslushinlayerover.Addpopsticksandfreezeuntilfirm.Tounmold,runwarmwateraroundoutsideofmoldtoloosenpop.Makesabout12pops,dependinguponsizeofmolds.

SWEETPOTATOCASSEROLEWITHPRALINETOPPING

8servings

Source:TheVegetarianCookbookIngredients1cupall-purposeflour352

Chapter2:N-Z

2/3cupspackedbrownsugar1/4cupchoppedpecans,toasted1/4cup stickarine, melted 1/2 teaspoon ground cinnamon 4 medium sweet potatoes,peeled and halved (about 2-1/2 pounds) 1/2 cup granulated sugar 1-1/2teaspoon vanilla extract 1 large egg white 1 (5-ounce) can fat-freeevaporatedmilkCookingsprayMethodPreheatovento350[?].Combinefirst5ingredientsinasmallbowl,stirringtoformastreusel.Setaside.PlacepotatoesinaDutchoven;addwatertocover.Bringtoaboil;cover,reduceheat, and simmer30minutes or until very tender.Drainwell;mash in a largebowl.Stirin1cupstreusel,granulatedsugar,vanilla,eggwhite,andmilk. Spoon into a 2-quart casserole coated with cooking spray; top withremainingstreusel.Bakeat350[?]for45minutes.

SWEETPOTATOCRISPS

4servings


Ingredients2mediumsweetpotatoes,peeled,andsliced1/2"thick(thelongway) 1 teaspoon saltOlive oil-flavored nonstick cooking spray, as neededMethodPreheattheovento375degF.Dropthesweetpotatoesintoabowlwithenough cold water to cover. Add the salt and soak for 5 minutes. Dry thepotatoes.Sprayabakingpanwithnonstickcooking spray,place thepotato slices in thepan,andspraythepotatoesonallsides.Bakefor20to25minutes,turningonce.

SWEETPOTATOESANDCRANBERRIES

8servings

Source: The Vegetarian Cookbook Ingredients 6 sweet potatoes 1 cupcranberrysauce3/4cupfreshorangejuice1/2cupbrownsugar3/4teaspoonorange rind 3/4 teaspoon cinnamon 1 1/2 tablespoons butter 1 cupcranberries1/4teaspoonnutmeg354

Chapter2:N-Z

Method

Boil sweet potatoes in their skins until barely tender. Peel, slice thickly, andarrange in a buttered baking dish. In saucepan mix remaining ingredients.Simmer, uncovered, for five minutes. Pour over sweet potatoes and bakeuncoveredat350degreesfor20minutesoruntilglazedandhot.ServingIdeas:Goodbuffetdish,greatwithbakedhamorsmokedturkey.

SWISSSPAGHETTICASSEROLE

1servings

Source:The Vegetarian Cookbook Ingredients3ounces spaghetti squash 3ouncesswisschard3ouncesonion,chopped3ouncesgreenpepper,chopped1 1/2 ounces almonds; blanched, chopped 1 teaspoon garlic, minced 2teaspoonsthyme1/2teaspoonsaltsesameoilMethodPreheatovento400degF.Lightlygreasea4x8bakingpanwithsesameoil.Cutsquashinhalf, removetheseedsanddiscardthem.Placethesquashinabakingpancutsidedown,with1/3inchwater.Bakefor40minutes.Thenlowerovento375degF.355TheVegetarianCookbookWhen squash is cool enough to handle, cut into 1/2-inch cubes. Steam swisschard for6minutes.Combineall ingredients inabakingdishandbake for15minutes.

TABOULI

6servings

Source:The Vegetarian Cookbook Ingredients1 lb. cooked bulgur 1/4 cupfreshlemonjuice1/2cupoliveoil2clovesgarlic,finelyminced1/2cupfreshmint leaves,minced1cup freshparsley, chopped1 cup scallions, choppedsalt black pepper 2 medium fresh tomatoes, chopped 1 small cucumber,

peeled,seeded,choppeMethodPreparebulguraccordingtopackagedirections.Whisk together olive oil and lemon juice. Add garlic, scallions, mint, andparsley.Seasonwithsaltandpeppertotaste.Mixdressingwithbulgurandchillovernight.Stirinchoppedtomatoesandcucumberimmediatelybeforeserving.356

Chapter2:N-Z

TANTANNOODLES

2servings

Source:TheVegetarianCookbookIngredients1tablespoonpeanutoil1/4 lb.sichuanpreservedvegetablesrinsedandfinelychopped1 tablespoon finelychoppedgarlic2 teaspoons ricewine ordry sherry1 tablespoon chili beansauce1tablespoonchinesesesamepasteor-peanutbutter1 tablespoondarksoy sauce 1 tablespoon sugar 2 cups stock, (chicken or vegetable) 1/2 lb.chineseflatthinnoodles(driedorfresh,wheatoregg)MethodHeatawokorlargefrying-panoverhighheatandaddtheoil.Putinthepreservedvegetables,garlic,andgingerandstir-fryfor1minute.Addthericewine,chilibeansauce,sesame paste, soy sauce, sugar, and stock. Reduce the heat and simmer for 3minutesoverlowheat.Bringalargepotofwatertoboilandcookthenoodlesfor2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander.Dividethenoodlesintoindividualbowlsandladlethesauceoverthem.Serveatonce.357TheVegetarianCookbook

TANGYOLIVESALSA

8servings

Source:TheVegetarianCookbookIngredients1cuptomatoespeeled,seededand diced 1/3 cup fresh parsley 1/4 cup yellow bell pepper chopped 2tablespoonsGreekolivespitted2tablespoonsfreshlimejuice1-1/2tablespooncapersdrained1-1/2tablespoonoliveoil1-1/2teaspoonfreshbasilchopped1teaspoon balsamic vinegar ds cayenne pepperds black pepperMethod Inmedium-size bowl combine tomato, parsley, yellow pepper, olives, lime juice,capers,oil,basil,vinegar,cayenneandblackpepper.Coverandrefrigerateforatleast1hourtoallowflavorstoblend.

TEMPEHSALAD

4servings

Source:TheVegetarianCookbookIngredientssalad--------

1tablespoonoliveoil358

Chapter2:N-Z

2 tablespoons tamari1 tablespoon cider vinegar2 garlic cloves, chopped1block tempeh, cubed1 cup spiral pasta1/4 cup red onion, sliced 1/4 cupcelery,sliceddiagonally1/2cupredbellpepper,slicedinto1thinstrips1/2cup green bell pepper, diced 1 tablespoon chopped parsley***DRESSING***

2 tablespoons olive oil 1 tablespoon cider vinegar 1/8 teaspoon oregano 1garlicclove,crushed1 tablespoon tamariMethodSALAD:Mix together thefirstfouringredients.Addtempeh&marinateforatleastfor1hour.Heatoliveoil& half the tamari in skillet.Add tempeh& fry till crispy&brownon theoutside.Cookpasta till aldente.Tosswith remaining ingredients& temeph&setaside.DRESSING:Whisktogetheringredients&chill.Addtothetempeh&vegetablemix.Toss&serve.

TEXASGOATCHEESETART

8servings


Ingredients12ouncesTexasgoatcheese1/2cupfreshherbs,looselypacked(see suggestionsbelow)1 small garlic clove, (ormore), -mashed2ouncesunsaltedbutter4ounces freshricotta3ouncescremefraiche2 tablespoonsflour2eggssalt freshlygroundblackpepper19 inchpie crust,prebakedMethod Suggested herbs to use in this recipe are: basil, parsley, marjoram,tarrogon, rosemary, thyme, etc.) It makes a fine brunch fare accompanied bysalad,andminiaturetartsareatremendoushitservedashorsd'oeuvres.Bringallingredientstoroomtemperature.Preheatovento375degF. In a bowl of food processor, mince herbs and garlic. Add cheeses,butter,cremefraiche,eggs,salt,andpepper,andprocessuntilmixtureissmooth.Pour intoprebakedpie crust.Bakeuntil puffed andgolden, about30minutes.Servewarmoratroomtemperature.Serves8asfirstcourse,6forluncheon.AUTHOR'S NOTE: My favorite combination of herbs for this recipe is 1/4

generous cup parsley, 2 tablespoons fresh rosemary, and 2 tablespoons freshbasil. Often, I also add more garlic, 3 ounces of sun-dried tomatoes, and ageneroussprinklingoftoastedpinenuts.360

Chapter2:N-Z

THAI FRESH CUCUMBER SALAD (TAENG KWA BRIOWAN)

6servings

Source:TheVegetarianCookbook Ingredients3medium cucumbers, slicedthin1salt1/2teaspoondriedhotpepperflakes1tablespoonsugar,dissolvedinhotwater4tablespoonswhitevinegar2tablespoonsredonion,mincedorscallions,mincedMethod*Note:Thebooksaystopeelthecucumbersonlyiftheyarewaxedandeventhenleaveonafewstrips.Isaytoremoveallthepeelifit'sbeenwaxed.Yuck.In a bowl, generously salt the sliced cucumbers. Allow to sit for at least 30minutes,stirringoccasionally.Combinetheotheringredients.Squeezeoutasmuchofthecucumberjuiceasyoucan,bywringingahandfulata time in a double layer of cheesecloth or a dish towel. Twist until you canextractnomorejuice.Combine the squeezed cucumbers and the sauce in a serving bowl andrefrigerateuntilreadytoserve.361TheVegetarianCookbook

THUMBPRINTCOOKIES

16servings

Source: The Vegetarian Cookbook IngredientsNonstick cooking spray, asneeded3tablespoonsEsteefructose11/4cupsall-purposeflour1/4teaspoonEsteeSalt-It1 teaspoonbakingpowder1/2cupunsaltedarine1/2 teaspoonvanilla extract1 teaspoon lemon juice 1 tablespoon orange fruit spread 1tablespoonwater1eggwhite,slightlybeaten1/2cupwalnuts,finelychopped4tablespoonsEsteeany-flavorfruitspreadMethodPreheatovento350degF.Lightlygreaseorspraycookiesheetwithnonstickcookingspray.Mixtogetherfructose,flour,Salt-It,andbakingpowder.Addmargarine,vanillaextract,lemonjuice,orangefruitspread,andwater;mixtoformasoftdough.Rollinto1-inch

balls.Rolleachballfirstineggwhite,theninwalnuts.Placeoncookiesheetandpressthumb into center of each. Bake 12 to 14 minutes; cool on wire rack.Whencooled,filleachthumbprintwith1/4teaspoonfruitspread.362

Chapter2:N-Z

TOFUANTIPASTO

8servings

Source:TheVegetarianCookbook Ingredients1/3cup black olives, pitted1cupmushrooms,quartered1cupcelery,sliced11/2cups tomatoes,diced1redbellpepper,julienne1yellowbellpepper,julienne2greenonions,slicedthinly11/2cupstofu,diced1garlicclove,chopped11/2teaspoonsoregano2tablespoons balsamic vinegar 1/4 cup olive oil salt and pepper, to tasteMethodCombinethevegetablesandtofuinalargemixingorsaladbowl.Add the rest of the ingredients andmix gently to combine.Marinate at roomtemperaturefor30minutes.Checktheseasoningbeforeserving.

TOFUDIP

2servings


Ingredients8ounces tofu1/2 largeripeavocado2garliccloves,chopped2teaspoons minced fresh ginger 1/2 cup parsley leaves, (stems removed) 2tablespoons lemon juice1 tablespoon tahini or peanut butter, or-sunflowerseedb1tablespoonapplesauce,-=or=-

1pn-sugaroralittlehoneyMethodBlendallingredientsinafoodprocessoruntilverysmooth.Thisdeliciousandhealthfulcombinationwillcomplimentyourgardenbeautieswhileitwoosthemosttimidtofuskeptic.Youcanserveitwithfreshvegetablesorcrackersoruseitasasandwichfilling.Makesabout2cups.

TOFUMANICOTTI

4servings

Source: The Vegetarian Cookbook Ingredients 1 lb. manicotti 2 lbs. tofu,(firmorsoft),-patteddryandmas2garliccloves,minced1/2cupsoymilk364

Chapter2:N-Z

2tablespoonsoliveoil2tablespoons lemonjuice1 tablespoon sugarsaltandpepper, to taste 2 tablespoons minced fresh parsley 1 cup chopped freshspinach, (opt.) 4 cups spaghetti sauce, - homemade or commerMethodPreparethemanicottiaccordingtopackagedirections.Gentlydrainandrinsethenoodles.Preheattheovento350FdegF.Inalargemixingbowl,stirtogetherthemashedtofu,garlic,soymilk,oliveoil,lemonjuice,sugar,salt,pepper,parsleyandspinach,ifusing.Linea9x13-inchpanwith2cupsofthespaghettisauce.Gentlyspoonthetofumixture into each manicotti until they are all full. Place the filled manicottinoodlesinonelayerontopofthespaghettisauce.Pourtheremainingsauceoverthe stuffednoodles.Cover thepan tightlywithaluminumfoil andbake for30minute,oruntilthesaucebubbles.

TOFUWITHOYSTERSAUCE(BEANCURD)

4servings

Source:TheVegetarianCookbookIngredients400gfreshbeancurdinclearwater365TheVegetarianCookbook

2 cloves garlic, crushed 2 tablespoons oyster sauce 2 tablespoons water 1tablespoonoil1 teaspooncornstarchMethod Heat the oil and fry the garlic.Addthebeancurdandfryfor1minute.Addtheoystersauceandmixthewaterwithcornstarch.Boiltogether.Servehot.

TOMATOANDBASILRISOTTO

4servings

Source: The Vegetarian Cookbook Ingredients 3 plum tomatoes, peeled,seededandc2tablespoonsunsaltedbuttersalt,totastepepper, to taste1/3cupparmesancheese1tablespoonfreshbasil,chopped5cupschickenstock1/2 cup white wine 2 tablespoons unsalted butter 1 tablespoon oil 1/3 cup

onion,finelyminced11/2cupsarboriorice366

Chapter2:N-Z

Method

ToPreparethefreshtomatoes,dropthemintoboilgsaltedwater(thesalthelpstoretaintheredcolor)for30seconds, then immediately run them under cold water.With a knife, peel theskins off and scrape our the seedswith a spoon , or squeeze the tomatoes toremovethecores.(PersonallyIprefertouseaswivelpeelertopeeltotomatoesand squeeze the seeds out, they retain their flavor much better this way!)Coarselychopthetomatoes.Heatthebutter(first2tablespoons)inaskilletovermoderateheatandaddthetomatoes.Cookfor2or3minutes,untilthetomatoesbecometenderandturnared-orangecolor.Addsaltandpeppertotaske.Turnofftheheatandsetaside.Bringthebrothtoasteadysimmerinasaucepanontopofthestove.Heatthebutterandoilinaheavy4-quartcasseroleovermoderateheat.(Insteadofacasserole,wejustuseasaucepanthatwillholdthefinishedproduct.)Addtheonionandsaut?for1or2minutes,untilitbeginstosoften,beingcarefulnottobrownit.Addthericetotheonions;usingawoodenspoon,stirfor1minute,makingsureallthegrainsarewellcoated.Addthewineandstiruntilitiscompletelyabsorbed.Begintoaddthesimmeringbroth,1/2cupatatime,stirringfrequently.Waituntileachadditionisalmostcompletelyabsorbedbeforeaddingthenext1/2cup,reservingabout1/4cuptoaddattheend.Stirfrequentlytopreventsticking.Afterapproximately18minutes,when the rice is tenderbut still firm,add thereserved broth and the tomatoes. Turn off the heat and immediately add theremaining condiment-Parmesan and basil-and stir vigorously to combine withtherice.367TheVegetarianCookbookServeImmediately.VARIATION:Addapinchasaffrontothericewhenyoubegintoaddthebroth.Itwilllendanintenseorangehuetotherisotto.OURNOTESTOTHIS:Alwaysusefreshplumtomatoes,andusetheswivelpeelertopeelthem.When

youusetoboilingwatermethod,thetomatoesstarttocook.Don'tsautethetomatoesfirst.Insteadadd1/3to1/2ofthetomatoesearlyintherice cookingperiod alongwith a pinchof basil.Add the rest of theuncookedtomatoesandbasilattheveryend,longenoughtogetthemwarmedandjuicesflowing.Weuseabout1/4-1/3cupfreshbasiltomakethiswith(for3/4-1cupofrice)and3or4tomatoes.

TOMATOANDCHEESECANNELLONI

4servings

Source: The Vegetarian Cookbook Ingredients 250 g (8oz) fresh spinach,washedanddrained250g(8oz)ricottaorgoatischeese50g(2oz)Parmesancheese,freshlygrated1mediumegg368

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Salt and freshly ground black pepper Freshly grated nutmeg 295 g canCampbellisCondensedItalianTomatoorTomatoSoup250g fresh lasagnesheetsor12sheetsdriedlasagne(seebelow)300g (10oz)nabout24cherrytomatoes, halved Freshly chopped basil or parsley, optional, for servingMethodPreheattheovento180[?]C(350[?]F,Gas4).Putthespinachinalargepanoverahighheatandturnitoccasionallyuntilitwilts.Putitintoasieveandpressoutasmuchwateraspossible.Softenthecheeseinabowl,addhalftheParmesan,theegg,someseasoningandnutmeg.Chopthespinachandstiritintothecheese.Mixthesoupwith200ml(7floz)warmwaterandpouraboutathirdofitintothedish.Lay thepasta sheetsouton thework surface,divide the fillingbetween them,rollthemupandarrangefairlytightlypackedinashallowovenproofdish.Pourtherestofthesauceoverandplacethetomatoes,cutsideup,ontop.Coverwith foil and bake for 35 minutes. Take off the foil, sprinkle with the restParmesanandbakeanother15minutesuntilthetopbrowns.369TheVegetarianCookbookServewithsaladandbread.CookingTip:Note:Preparethedishreadyforbakingupto24hoursbeforerequiredaslongasitiscoveredandkeptchilled.CookingTip:Ifusingdriedlasagnesheets,cookinalargepanofboilingwaterfor 4 minutes until softened. Remove from pan and place in a bowl of coldwater.Comments:Avegetariandelight!TastesdeliciouswithacrispyRocketSalad.

TOMATOANDHERBRIGATONI

4servings

Source: The Vegetarian Cookbook Ingredients 2 cups tomatoes, -(peeled,seeded&c1/4cupchoppedfreshparsley2tablespoonsshreddedfreshbasil1 1/2 teaspoons minced garlic 1 1/2 tablespoons fresh lemon juice 1 1/2teaspoonsoliveoil1/2 teaspoon freshmint1/2 teaspoonpepper1/4 teaspoon

crushedredpepper1/8teaspoonsalt8ouncesrigatonipasta,uncookedfreshbasilsprigs,(opt.)370

Chapter2:N-Z

Method

Combinethefirstteningredientsinabowl.Letstandatroomtemperatureforanhour.Cookthepastaaccordingtothepackagedirections,omittinganysaltandfat;drain.Addthepastatothetomatomixtureandtosswell.Garnishwithfreshbasilsprigs,ifdesired.Serveimmediately.

TOMATOANDHERBRISOTTO

4servings

Source: The Vegetarian Cookbook Ingredients 12 baby cherry or plumtomatoes on the vine30 (2 tbsp) olive oil30g (1oz) butter1 small onion,sliced300g(10oz)risottorice150(1/4pint)whitewine295gcanCampbellisCondensedMediterraneanTomatoSouporTomatoSoupor99%/FatFreeTomato Soup4 pieces of sun dried tomato, chopped, optional 60 g (2oz)freshlygratedParmesancheeseAbout12basilleaves,forserving371TheVegetarianCookbook

Method Preheat the oven to 220[?]C (425[?], Gas 7). Put the tomatoes in aroasting tin, drizzle with 15ml (1 tbsp) of the oil and roast for 10 minutes.(Alternativelypan-fryorgrillthetomatoesfor10minutes).Meanwhileheattherestoftheoilwiththebutterinalargepan.Addtheonionandcookoveramediumheatforabout4minutesuntilsoftened.Add the rice, stir-fry for 2 minutes then pour in the wine. Keep cooking therisottountiltheliquidhasbeenabsorbed and the rice is tender.Stir inhalf theParmesan, then shred thebasilleavesoverandarrangethetomatoes,stillonthestem,ontop.SprinklewiththerestofthecheeseCooking Tip: Note: Add a tablespoon of capers, some garlic, even chilli andsomechoppedparsleyforevenmoreflavour.CookingTip:Canbeusedasanaccompanimenttogrilledflatmushrooms,fishormeattoserve6-8

TOMATO FLORENTINE SOUP WITH MOZZARELLACROUTONS

6servings

Source:TheVegetarianCookbookIngredients1 tablespoonoliveoil1onion,chopped3garliccloves,minced372

Chapter2:N-Z

1 tablespoonminced sage1 can crushed tomatoes - (32 oz)2 cups low-fatlow-sodiumchickenbroth2cups fresh spinach,washed, torn1 tablespoonminced rosemary 2 teaspoons minced basil 1 cup evaporated skim milkFreshly-groundblackpepper, to taste6 slices Italianbread - (1/2 oz ea)1teaspoon olive oil 1 teaspoon dried Italian seasoning 3 ounces part-skimmozzarellacheeseMethodHeat theoil ina stockpotovermedium-highheat.Addtheonionandgarlicandsautefor5minutes.Addthesage,tomatoes,broth,andspinach.Bringtoaboil,lowertheheat,andsimmerfor10minutes.Preheattheovento400degF.Addtherosemary,basil,andmilktothesoupandsimmerfor10minutes.Seasonwithpepper.SpreadeachsliceofbreadwithoilandItalianseasoning.Toastintheovenfor2minutes.Topwithcheeseandcontinue tobakeuntil thecheesemelts, about2minutes.Placeabreadsliceoneachservingofsoup.373TheVegetarianCookbook

TOMATOMAYONNAISE

6servings

Source: The Vegetarian Cookbook Ingredients 1 tomato, ripe 1 cupmayonnaise1lemonSeasaltFreshgroundblackpepperMethodCuttomatointoablender,addmayonnaise,squeezeinjuiceoflemon,andpuree.Pourintoabowlandseasontotaste.Yields:3/4cupNOTES:Goodwithshellfish,vegetables,andpoachedfish.

TORTELLINIWITHMUSHROOMANDGARLICSAUCE

4servings

Source:The Vegetarian Cookbook Ingredients 2 packages (9 ounces each)cheese-filled tortellini2 tablespoons olive oil1 lb. fresh whitemushrooms,sliced(about5cups)374

Chapter2:N-Z

1teaspoonmincedgarlic1package(10ounces)frozengreenpeasinbuttersauce, slightly defrosted 1 jar (7 ounces) roasted red peppers, diced 3/4teaspoons salt1/8 teaspoon ground black pepper1/4 cup grated ParmesancheeseMethodCooktortelliniaccordingtopackagedirections;drain;placeinalarge servingbowl; cover tokeepwarm.Meanwhile, in a large skilletheatoiluntilhot.Addmushroomsandgarlic;cook,stirringfrequently,untiltender,5to6minutes.Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly,until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle withParmesancheese.

TORTILLAPINWHEELS

2servings

Source:TheVegetarianCookbookIngredients

1 tablespoon fat-free cream cheese 2 tablespoons shredded reduced-fatCheddarcheese2 tablespoonsmildsalsa1 tablespoon chopped green oniontops1/8teaspoonchilipowder375TheVegetarianCookbook

1 low-fat four tortilla - (6" dia)Method In a small bowl, stir together thecreamcheeseandCheddarcheesewithaforkuntiltheCheddarisincorporated.Stirinthesalsa,greenonion,andchilipowder.Spreadthemixtureevenlyonthetortilla.Rollupandcutoffthetwoends.Cuttortillainto4piecesandserve.

TROPICALFRUITSALAD

4servings

Source: The Vegetarian Cookbook Ingredients 2 cups thinly-sliced freshCalifornianectarines1cupthinly-slicedfreshCaliforniaplums1cupmeloncubes, cantaloupeORhoneydew1/4 cup (about 6 limes) freshly squeezed

lime juice 2 tablespoons chopped cilantro 1/2 teaspoon (or to taste) chilipowder1/4 cup queso frescaOR crumbled feta cheese cilantro sprigs forgarnish376

Chapter2:N-Z

Method

In a bowl, combine nectarines, plums, melon cubes, lime juice and choppedcilantro.Gentlymixwell.Add the chili powder to taste andgentlymixwell.Add the cheese andgentlymixwell.Garnishwithcilantrosprigsandserve.

TWICE-BAKEDSWEETPOTATOES

4servings

Source:TheVegetarianCookbookIngredients2mediumsweetpotatoes3/4tablespoons fat-free sour cream 1 3/4 teaspoons Equal for Recipes (or 6packets Equal sweetener or 1/4 cup EqualSpoonful) 1/2 teaspoon orangeextract Salt, to taste Freshly-ground white pepper, to taste 2 tablespoonschopped pecansMethod Lightly grease potatoes; pierce with tines of fork.Placepotatoesinbakingpanandbakeina375degFovenuntil377TheVegetarianCookbooktender,35to40minutes.Letstanduntilcookedenoughtohandle.Cutpotatoes inhalf; scoopout flesh.Mashpotatoesuntil smooth;mix in sourcream,Equal,andorangeextract.Seasontotastewithsaltandwhitepepper.Spoonpotatomixtureinto4potatoskins.Placepotatoesinbakingpanandbakein preheated 400degF oven until browned, about 20 minutes. Sprinkle withpecansorcoconut(afterbaking).

TWO-BEANANDCHEDDARCHEESEPIE

8servings

Source: The Vegetarian Cookbook Ingredients 3/4 cups flour 1 1/2 cupsshreddedcheddarcheese11/2teaspoonsbakingpowder1/2teaspoonsalt1/3cupmilk1 egg, slightly beaten1 16 oz ca garbanzos, drained1 16 oz cakidney beans, drained8ounces tomato sauce1/2 cup chopped green bell

pepper1/4cup choppedonion2 teaspoons chili powder 1/2 teaspoon driedoreganoleaves1/4teaspoongarlicpowder378

Chapter2:N-Z

Method

Heatovento375degF.Greasepieplate,10x11/2inches.Mixflour,1/2ccheese,thebakingpowderandsaltinmediumbowl.Stirinmilkandegguntilblended.Spreadoverbottomandupsidesofpieplate.Mix1/2coftheremainingcheeseandtheremainingingredients;spoonintopieplate.Sprinklewithremaining1/2ccheese.Bake about25minutesor until edges arepuffy and light brown.Let stand10minutesbeforecutting.

VANKAAYAPACCHADI(EGGPLANTCHUTNEY)

1servings

Source:The Vegetarian Cookbook Ingredients1 medium eggplant 3 greenchiles 1 1/2 teaspoons tamarind paste 3/4 teaspoons coriander seeds 1/2teaspoon cumin seeds3 cloves garlic few curry leaves1 1/2 tablespoons oilsalt,totasteMethodCuteggplantintobitesizedpieces,soakinwaterandkeepaside.379TheVegetarianCookbookHeatoilinasmallskilletandaddcorianderseedsandgreenchiles.Fryuntilthechiles burst and change color. Remove from heat and transfer the contents toanotherdishtocool.In thesameskillet, in theremainingoil,addeggplant,saltandfryonmediumheat.Wheneggplantissoftremovefromheat(about10minutes).Letcool.In a processor add all the remaining ingredients, eggplant, green chiles andcorianderseedsandblenduntilsemi-soft.Staysuptoaweekifstoredintherefrigerator.PreparationTime:15-20minutesVEGANCHOCOLATESPONGECAKE

8servings

Source:TheVegetarianCookbookIngredients2cups self-rising flour, (pref.85%whole-wheat)1/4cup cocoapowder3 teaspoons bakingpowder 1 1/3cupsvanillasugaror-superfinesugar9tablespoons sunfloweroil11/2cupswaterveganmargarineforgreasing***TODECORATE***

1qtychocolatefudgeicingor-chocolate380

Chapter2:N-Z

buttercream

darkchocolatecoarselygratedconfectioners'sugar***VEGAN

LEMONCAKEVARIATION***

1/2cup - additional flour2 tablespoons - lemon juice1 lemon, rind gratedMethodPreheattheovento325degF.Greasetwo8-to8-1/2-inchshallowcakepansandlinethebaseofeachwithacircleofgreasedwaxpaper.Sifttheflour,cocoapowderandbakingpowderintoabowl.Addthesugar,oiland water. Mix well to a batter-like consistency. Pour the mixture into thepreparedpans andbake for about40minutes,until the cakes springback to alighttouchinthecenter.Turnthecakesoutontoawirerackandstripoff thewaxpaper.Allowtocoolcompletely.Sandwich thecake togetherwithhalf the fudge icingorchocolatebuttercreamand coat the top with the rest. Sprinkle on a little grated chocolate andconfectioners'sugar.Variation:VEGANLEMONCAKE:Usetheadditionalamountofflourandomitthecocoapowder.Replace2tbs.ofthewaterwith lemonjuiceandaddthegratedlemonrind.Sandwichthecakestogetherandcoatthetopwithlemonbuttercreamorfudgeicinganddecoratethecakewithyellowsugardecorationsand381TheVegetarianCookbookleavescutfromangelica.

VEGANLASAGNA

8servings

Source:TheVegetarianCookbookIngredients***NOODLES***

10 ounces noodles, lasagna, artichoke 1 teaspoon olive oil ***TOFURICOTTA***

1lb.tofu,firm2tablespoonsoil,olive,extravirgingroundrocksalttotaste1/4 teaspoon nutmeg, freshly grated or 1/2 teaspoon nutmeg, ground***VEGETABLEFILLING***

2garliccloves,crushedin1tablespoonoliveoil1largezucchini,cutin1/8-inch lengthwise slices, -(app. 3 cups) 1 1/2 teaspoons basil, dried 1 1/2oregano, dried 1/2 teaspoon paprika, sweet hungarian ground rock saltfreshly ground pepper 3 cups mushrooms, stems removed, -caps thinlysliced 10 ounces spinach, frozen, chopped 32 ounces spaghetti sauce,vegetarian382

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Method

Prepare lasagna noodles.Bringwater to boil in a large pot and add pasta andoliveoil.Returntoaboilandsimmer,stirringonceortwicetopreventsticking.Cook for time indicated on package for al dente consistency. Drain, rinsethoroughlyundercoldwater,andlayoutoncleantowels.Coverwithatoweltopreventdrying.Preparericotta.Crumblethree-fourthsofthetofu(12oz)inafoodprocessororblender.Addoil, saltandnutmet.Processonlyuntilmixture isslightly lumpy.Finelycrumbleremainingtofuintomixtureandsetaside.Using 1 tablespoon of the garlic oil for each batch, cook zucchini in a singlelayer in several batches, in a large skillet. Sprinkle each batch of zucchinigenerouslywith basil, oregano, paprika, salt and pepper. If the slices are thinenough,youwillnotneedtoturnthem.Sauteuntilbrightgreenandtender-crisp.Removefromskilletandsetaside.Add remaining1 tablespoongarlicoil to skillet.Toss inmushroomsandsauteuntiltenderandslightlybrownonedges.Removefromskilletandsetaside.Steamspinachuntildefrosted.Squeezetoremoveexcesswaterandsetaside.Preheatovento350.Lightlybrushashallow9x13-inchbakingdishwitholiveoil.Placeascantladleofspaghettisauceindishandspreadoverbottom.Putalayerof3noodlesontopofthesauce.Coverwithathickmaskingorricotta.Topwithlayersofzucchini,mushrooms,spinachandsaltandpeppertotaste.Repeatlayers of spaghetti sauce, pasta, ricotta, zucchini, mushrooms, spinach andseasoningstwicemore,reserving3lasagnanoodles,1/2to3/4cupricotta,and2tablespoonsspaghettisauceforfinallayer.383TheVegetarianCookbookEnd with a final pasta layer, a masking of ricotta, and a thin brushing ofspaghettisauce.Dustwithbasil,oreganoandpaprika.Coverwithfoil.Bake45minutes,thencoolafewminutesbeforecutting.Servehot.

VEGANMACARONI&"CHEESE"

4servings

Source:TheVegetarianCookbookIngredients3cupscookedelbowmacaroni1/4cupdrysherry2greenonions, thinly sliced2plum tomatoes, coarselysliced 2 tablespoons chives, minced 1 teaspoon cornstarch 1 cup coldvegetable broth 1 cup shredded tofu cheddar 1 tablespoon dijon freshlyblackpeppersalttotaste1/2cuptoastedbreadcrumbsMethodLightlyoila11/2-quartbakingdish&preheatovento375degF.Placecookpastainalargebowl.Inaskillet,bringsherrytoasimmer.Addgreenonions&sautefor1minute,stirring.Addtomatoes&chives.Saute2minutestilltomatoesareslightlysoftened.Tosswithpasta&setaside.384

Chapter2:N-Z

In a small bowl, dissolve cornstarch in coldbroth&pour into skillet.Heat tosimmering. Add soy cheese & whisk over low heat till mixture is thickened.Removefromheat.Stirinmustard,pepper&salt.Spoonintocasseroledish.Topwithbreadcrumbs.Bake20minutes.Servewithagreensalad.

VEGANPATE

1servings

Source: The Vegetarian Cookbook Ingredients 1 can garbanzos, drained,,rinsed and andmashed1/2 cup whole wheat flour, (plus 1 tbsp.)1/2 cupnutritional yeast 2 tablespoons lemon juice 1 raw potato, grated 4 stalksgreenonion, thinlysliced1 stalkcelery,grated1 carrot, grated11/2cupswarmwater1thyme,basil,sage,saltandpepper,ormoretotasteMethodMixallingredientstogether.Pourintoa9"squarepan-Itlooksabitsoupybutdon't worry. Bake at 350degF. for one hour (+15-20 minutes) until goldenbrown.The topwill be firm,but insidewill still be liquidy - this isOK, as itcoolstoapate-likeconsistency.385TheVegetarianCookbookRefrigerateandservecold.Usethisoncrackers,orasaspreadforsandwiches.Hope you like it. It also seems that we could get some interesting flavorvariationsbyplayingwiththespices.

VEGETABLEBHAJI

1servings

Source: The Vegetarian Cookbook Ingredients 2 cups vegetables of yourchoice,(cabbage,peascapsicumcutintothinstrips)1cuponion,cutinthinstrips2teaspoonsredchilepowder1/2teaspoonasafetida1tablespoonsalt1tablespoonoilorghee1teaspoongratedginger1greenchile,finelychopped1cupcorianderleaves,finelychopped1teaspooncuminseedsorpowder2cupsbesan,(gram)flour1/2cupricepowderMethodMixall thevegetables

andspices.Thenaddthismixturetoamixofthebesanandricepowderandmixwellusingaslittlewateraspossible.Heatoilinapan.Dropthemixtureintheoilwiththehelpofateaspoontoavoidmess!Fryuntilgoldenbrown.Servehotwithtomatoketchuporchutney.386

Chapter2:N-Z

This can be even eaten by keeping in between two bread slices with tomatoketchup.Theonionandcorianderincreasesthetasteofthebhajiandsmellsnicetoo!!!

VEGETABLEBIRYANI

4servings

Source:TheVegetarianCookbookIngredients***YOGURTSAUCE***

1 cup plain yogurt2 tablespoons chopped fresh coriander2 cloves garlic,finely chopped 1 fresh jalapeno pepper, (seeded), finely chopped salt, totaste***BIRYANI***

3tablespoonsbutter11/2teaspoonswholecuminseeds1/2cupchoppedfreshshiitake mushroom caps (1 oz - 30 grams mushrooms) 1/4 cup finelychoppedcabbage1/4cupfinelychoppedcarrots1/4cupfreshorfrozenpeas1 cup basmati rice, washed 1 teaspoon vinegar 1/2 teaspoon salt 3 wholecloves2browncardamoms,crackedopen387TheVegetarianCookbook

1bay leaf1stickcinnamon, (2 inch)1/4cup raisins, coarsely chopped1/4cup cashews 1/4 cup chopped fresh corainderMethod The yogurt sauce,spiked with jalapeno and coriander, makes a luscious accompaniment. Thiswould gowell with any grilled food, curries or roastmeat and/or vegetables.Brown cardamom pods are sold in the international foods section of mostsupermarkets.Attherestaurant,thisisservedtoppedwithcrispyfriedonions-atraditionalEastIndiangarnish.Foryogurt sauce, inblender,pureeyogurt,coriander,garlicand jalapeno.Addsalt.Setaside.For biryani, in skillet, melt 2 tablespoons butter over medium heat. Cook 1teaspooncuminseeds1minute,stirring.Stirinmushrooms,cabbageandcarrots;cook3minutes,stirringoccasionally,oruntilcarrotsaresoftened.Removefromheat.Stirinpeas.In heavy-bottomed medium saucepan, bring 2 cups water to boil. Stir in

remaining butter and cumin seeds, rice, vinegar, salt, cloves, cardamom pods,bayleafandcinnamonstick.Cover,reduceheattolowandcook25minutesoruntilriceistenderandliquidabsorbed.Turnheatoff.Spoonvegetablemixtureontopofriceinsaucepan;letstand,covered,about5minutes.Add raisins and cashews to dry skillet; cook over medium heat, stirring, 3minutes or until cashews are golden and fragrant. Add to rice; gently mixvegetable mixture, raisins and cashews into rice. Transfer to serving dish.Removeanddiscardbayleaf,cardamompods,cinnamonstickand388

Chapter2:N-Z

cloves.Drizzlewith1/2cupyogurtsauce.Sprinklewithcoriander.(Youcanalsocrownwithcrispfriedonions,ifdesired.)Servewithremainingyogurtsauceonside.Makes4to6servings.

VEGETABLEBIRYANI

1servings

Source:TheVegetarianCookbookIngredients1onion,peeledandchopped2cupschoppedmixedvegetables*

4tablespoonslightvegetableoil1inchcinnamonstick6cloves2largeblackcardamomseeds1 teaspoonblackcuminpowder1 teaspoon salt1 teaspooncoriander1teaspoongarammasala1 teaspoon turmericpowder1 teaspoonchili powder/cayenne2 cups raw basmati rice, (rinsed 4 times, soaked 20minutes) -, (or)4 cups cooked, non-sticky long-grain riceMethod * (e.g.,potatoes,greenbeans,cauliflower,carrot)Fryonioninoiluntillightbrown.Addspices(cinnamon389TheVegetarianCookbookthroughsaltintheingredientlist.)andfryfor1minute.Addvegetablesandfryfor4-5minutes.Add rice (and 4 cups water if uncooked.) Add remaining spices (corianderthrough chili powder in the ingredient list.) Bring to a boil and reducetemperatureslightlyuntilthebubblesemergethroughtherice.Coverandreduceheattolow.Cook for 12-15 minutes without stirring. Garnish with fresh coriander. Servewithraitaorsalad.

VEGETABLEBIRYANI-KABOB-N-CURRY

4servings

Source:TheVegetarianCookbookIngredients2cupsbasmatirice,(soakedinwater for 30min.)2/3 cups vegetable oil salt, to taste 2 teaspoons garam

masala powder 2 teaspoons cumin seeds 2 tablespoons whole cashews 1tablespoongingerpaste1tablespoongarlicpaste1teaspoonredchilipowder1/2cuponions1cupyogurt1 teaspoon saffron2 tablespoons warmmilk 2tablespoonslemonjuice11/2tablespoonsfreshmint,cleanedandchopped11/2tablespoonsfreshcilantro,cleanedandchopped390

Chapter2:N-Z

Method

Preheattheovento350degF.Drainthewaterfromthesoakedriceandadd3-1/2c.offreshwater.Bringthericetoaboilandaddhalfofthegarammasalapowder,saltandhalfthecuminseeds.Cookthericeuntilitisalmostdone.Drainthewaterifthereisanyleft.Heattheoilinapan.Addcuminseedsandsaut?untilitbeginstocrackle.Addonionsandsaut?untilgoldenbrown.Addgingerpaste,garlicpasteandtheredchilipowder.Stirfor15seconds.Add3/4c.waterandyogurt.Nowaddlemonjuice,milkandtherestofthegarammasala.Adjusttheseasonings,ifdesired.Inapotwhichcanbe tightly covered,putone layerof rice, and somemilkwithsaffronandmintwithcashews.Thensprinklesomemoreofthesaffronmilkandmintandcashews.Makethreelayersandputatightlid.Putthesealedpotinapreheatedovenfor20minutes.Beforeserving,open the lidandsprinklesomecilantro.

VEGETABLECASHEWCURRY

1servings

Source:TheVegetarianCookbookIngredients1 tablespoongheeorbutter2garliccloves,chopped1/4teaspooncayenne2teaspoonscoriander1teaspooncumin1teaspoonturmeric1inchginger,sliced2mediumeggplants1smallcauliflower,dividedinto,florets391TheVegetarianCookbook

2mediumpotatoes,diced4ouncesgreenbeans,chopped1freshgreenchile,chopped 2 ounces grated coconut 4 ounces boiling water 1 lb. tomatoes,skinned and chopped salt4 ounces toasted cashewsMethod Heat ghee inlargeskilletandfrythegarlicandspicesfor3to4minutes,stirringfrequently.Blancheggplantsinboilingwaterfor4to5minutes.Drainanddicethem.Addall the vegetables, including the chile, to the pan. Fry gently for 7 minutes,stirringtomixthoroughly.Dissolvegratedcoconutintheboilingwaterandmixwithvegetables.Addtomatoes,coverandcookfor20minutes.Justbeforeserving,stirintoastedcashewsandserveoverrice.

VEGETABLECURRY-MERRILL'S

1servings

Source: The Vegetarian Cookbook Ingredients 1/2 head cauliflower 2potatoes,peeledanddiced8 tablespoons clarifiedbutter, (seeendofrecipeforinstructions)392

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Method

mediumyellowonion,minced1greenapple,coredandminced3clovesgarlic,minced8wholeshallots,peeled2tbsp.mincedfreshginger2tbsp.good-qualitycurry powder 1 tbsp. flour 1 14-oz. can coconutmilk 1 16-oz. can chickpeas(garbonzobeans),drained1lb.spinach,coarselychoppedParboilcauliflowerinalargepotfor5minutes.Drainandrinse.Repeatprocesswithpotatoes,setbothaside.Heatbutterinskilletovermedium-highheat.Additions, apples, garlic, shallots, ginger, and cook until onions are golden,about10minutes.Addcurrypowdertotheskilletandcontinuetocook,stirringfrequently,untilthemixturestartstobrown(dark),about8minutes.Stirintheflour and cook another 2 minutes. Add coconut milk, chickpeas, cauliflower,potatoes,and1/2cupwater.Lowerheattomedium,cover,andcook15minutes.Add spinach, cover, and cook untilwilted, about 3minutes. Servewarmoverricewithraisins,flakedcoconut,choppedcilantro,andtoastedcashewsontheside.How to clarify butter in one sentence:Heat 10 tbsp. butter overmediumheatuntilitfoams,thenskimthefoamoff.What'sleftisclarifiedbutter.Notes: A high-quality curry powder is essential in this recipe. Some largesupermarketchainswill carryagreatEnglishbrand (authorizedby theQueen,noless)calledSherman's.

VEGETABLECUTLETS

10servings


Ingredients 2 medium potatoes 2 carrots 1/4 lb. beans 1 cup peas 3tablespoonsBengalgramflour, (besan)1cup bread crumbs1 teaspoon redchilepowdersalt,totaste1/2teaspoongarammasalaMethodPressurecookallthevegetables(Cutthepotatoestohalfandcutalltheothervegetablesto1inchpieces).Allowthemtocool.Thenpeelandmashthepotatoes.Squeezeoutthewaterfromthevegetablesandmixthemwiththepotatoes.Thenaddthesalt,

red chile powder, besan and garam masala. Mix it thoroughly. The mixtureshouldbeslightlytight.Ifyoufeelthatit isabitlooseaddonemorespoonofbesan.Heat3-4tsp.oilonatawa.Takeatsp.ofbreadcrumbsandsprinklethemonacuttingboard.Takeasmallballofthevegetablemixtureandrollitinthebreadcrumbssothatthecrumbsgetmixedwelltheball(Whilerollingitindon'tjustlet thebread crumbsbeonlyon the top.Make sure that theyget into theballtoo).Nowtakethatballandmakeapattyonyourpalm,takingcarethattherearenocracksinbetween.Thenputitonthetawa.Youcanmake3-4atonetime.Youhavetomakethisonmedium-lowflame.Cookonboththesidesuntiltheyaregoldenbrownincolor.394

Chapter2:N-Z

VEGETABLEDALSOUP

1servings

Source:TheVegetarianCookbookIngredients3tablespoonsyellowsplitpeas3tablespoonsmungbeans3 tablespoonsbasmatirice2 tablespoonsghee1/2teaspoon turmeric1/8 teaspoonasafetida1/2 small seeded green chili1 / "piecegingerroot,?

2mediumsizedcarrots,sliced1/2smallcauliflower,inflorets6redradishes51/4cupsstock1tablespooncumin1tablespooncoriander1teaspoongarammasala 1/2 teaspoon black pepper 1 teaspoon salt 2 tablespoons mincedcorianderMethodSoakthesplitpeasinhotwaterfor1houranddrain.WashtheMungbeanswellandpickoutanyloosestonesandsticks,etc.Combine rice, legumes,ghee, turmeric, asafetida, chili,ginger root,vegetablesandstockinlargepot.Cookforaboutonehour.395TheVegetarianCookbookBlendthevegetablesathighspeedtomakeaverycreamyandsmoothsoupandreturntothepot.Sprinkle in the ground coriander, cumin and garam masala. Heat till almostboilingandsimmergentlyfor2to3minutes,stirringtopreventburning.Addtheblackpepper,saltandmincedcorianderandserve.

VEGETABLEDIP

1servings

Source: The Vegetarian Cookbook Ingredients 1 8 oz pkg cream cheese,softened 1 cup sour cream 1 tablespoon Dijon mustard 2 envelopesMcCormick spring vegetable recipe blend, unpreparedMethod Beat thecreamcheese,sourcreamandmustardwithanelectricmixeruntilwellblended.Stir in the dry soupmix.Cover and refrigerate at least 2 hours. Stir dip once

beforeserving.396

Chapter2:N-Z

VEGETABLEDIP(PUERTORICO)

12servings

Source:TheVegetarianCookbook Ingredients1 cupMayonaise1 cup sourcream 1/4 teaspoon garlic powder 1 teaspoon parsley flakes 1 teaspoonseasonedsalt11/2 teaspoonsdill seedMethodMix all ingredients and chill.Bestmadedayahead.Servewithrawvegetables:celery,carrots,cucumbers,bellpeppers,cauliflower,etc.(Bitesizepieces)VEGETABLEFRITTERS(PAKORA)

12servings

Source:TheVegetarianCookbook Ingredients1cup chickpea flour, (besan)1/2cupunbleachedall-purposeflour1/2teaspoonbakingsoda3/4teaspoonscream of tartar1/4 teaspoon sea salt1 teaspoon cumin powder1 teaspooncorianderpowder397TheVegetarianCookbook

1 teaspoon turmeric1/2 teaspoon asafetida, (optional)1/4 teaspoon cayennepepper11/4cupscoldwater2tablespoons lemonjuiceoil, forfrying1cupsliced potatoes, (1/4" thick) 1 cup cauliflower florets 1 cup chopped bellpepperMethodBlendflours,bakingsoda,creamoftartar,saltandspices.Gradually whisk in water and lemon juice to make a smooth batter theconsistencyofheavycream.Setaside.Heatabout3"oilinalargeskilletordeepfryer.Dipvegetablesinbattertocoat.Immerseinhotoil,turningtocookevenly,untilgolden brown, about 5 minutes. Remove with a slotted spoon and drain onabsorbentpaper.Coverandplaceinawarmovenwhilecookingremainingpakoras.

VEGETABLEFRITTOMISTO(DIVERDURA)

4servings

Source:TheVegetarianCookbookIngredients6cupsoliveoil, forfrying1/2cupunbleachedflour398

Chapter2:N-Z

1/2cupsuperfinesemolinaflour2teaspoonsbakingpowder1teaspoonsalt1cup cold water3 tablespoons virgin olive oil1/2 lb. cauliflower in florets,sliced 1/8" thick 1/2 lb. broccoli in florets, sliced 1/8" thick 6 mediumcriminimushrooms,halved1mediumzucchini,cut1/4"thickround6babyartichokes, stems on 2 lemons, cut 1/8" thick round 12 zucchini flowerskoshersalt,forsprinkling2lemons,cutintowedgesMethodPreheatovento300degF.Placealargeplattercoveredwithatowelinoven.Trimtheartichokesoftoughouterleaves,peelthestemsandcutintoquarters.Soakchokesincoolacidulatedwater.Heatoilto370Fina6-inchtallfryingpanwithbasket.Makebatterbystirringtogetherflour,semolina,bakingpowderandsalt.Slowlyaddcoldwater, stirringuntil smoothbatter is formed.Addoil and stirthrough.Tocook,dipvegetablesinorderofingredientsinaslittlebatteraspossibleandfry until each is golden-brown and crisp. Drain after frying on paper towels.Whendrained,arrangeonplatter.Movequickly--eachvegetableshould399TheVegetarianCookbooktake 3 to 4minutes at most.When finished with zucchini blossoms, sprinklewholeplatterwithkoshersaltandserveimmediatelywithlemonwedges.

VEGETABLEGUACAMOLE

6servings

Source: The Vegetarian Cookbook Ingredients 2 ripe avocados onegrapefruit, juice of one lime, juice of1/2 small shallot or 1 green onion 3sprigs parsley, coarsely 3 sprigs cilantro 1/4 hear red or green cabbage,coarsely chopped 1 cup broccoli florets, broken small piec 3 ribs celery,chopped1large,tomatocoarsely5tomatillos,coarselyoptional1tablespoonfreshmincedbasil1tablespoonfreshmincedthymeMethodPeelandquarteravocados, reserving pits.Coarselymash avocadowith a fork in a nonmetallicbowl.Setasideanythatmightbetoohardtomasheasily.400

Chapter2:N-Z

Pour grapefruit and lime juice into blender. Add shallot and 2 sprigs each ofparsley and cilantro. Blend on high until liquefied. Add blended mixture tomashed avocado,mix gently.Add remaining vegetables, basil and thyme. Stirwell. Garnish with reserved cilantro and parsley. If not serving immediately,placeinasmallbowlwithavocadopits,coverandrefrigerate.Theavocadopitskeepthemixturefromturningbrown.

VEGETABLEHERBBATTER

1servings

Source: The Vegetarian Cookbook Ingredients 1 cup all-purpose flour 3/4cups club soda3 tablespoons chopped fresh flat-leaf parsley 2 tablespoonsmincedfreshthyme,chives,marjoram,and/orsage1/2teaspoonsaltMethodMixinabowl-addupto1/4cclubsodaif thebatteris toothick.Dunkyourveggiesandfryat350degF.

VEGETABLEJALFREZI

4servings


Ingredients3ouncescauliflowerflorets3ouncescarrots, julienned1greenpepper, diced 4 ounces green peas 4 ounces almonds 2 ounces cashews 1mediumonion,chopped1/2cupwater1/2cupvegetableoil2teaspoonsblackpepper2 teaspoons chili powder1 large potato, boiled and diced 1 largetomato, diced2 teaspoons mint salt, to tasteMethod Into a pot of boilingwater,dropthecauliflower,carrots,bellpepper,andgreenpeasandblanchfor3to5minutes.Drainthevegetablesandplungethemintoabowloficewatertostopcooking.Setaside.Grindthealmonds,cashews,andonionswithwater tocreateasmoothpaste.Inapan,heattheoiluntilsmoking,addthenutpasteandstir-fryfor2to3minutes.Addthepepperandchilipowder, thentheblanchedvegetables. Add the potatoes, tomatoes, and paneer (homemade cheese).

Continuestirringwhileheatingthrough.Addmintandsalt.

VEGETABLEPULLAO

8servings


Chapter2:N-Z

Ingredients

1cupwholemungbeanpickedoverandwashed2cupslong-grainrice41/2tablespoonsvegetableoil1tablespoonwholeblackmustardseeds1mediumonionpeeledand finelychopped4mediumgarlic clovespeeledand finelyminced1tablespoonpeeled,mincedginger1/3lb.stringbeans,trimmedandcut into 1/4" pieces 2 teaspoons garam masala 1 1/2 teaspoons groundcoriander21/2teaspoonssalt2tablespoonsfinelymincedparsleypreferablychineseMethodPutmungbeansinabowlwith3cupswater.Coverlightlyandset aside for 12 hours.Drain beans andwrap in a very damp dish towel. Putwrappedbundleinabowl.Put thisbowlinadarkplace(likeanunusedoven)for24hours.Washricewellandsoakin4cupsofwaterforhalfanhour.Drainwell.Preheatovento325degFHeatoilinawide,heavy,4-to5-quartovenproofpotoveramedium-highflame.Whenhot,put inmustardseeds.Assoonasmustardseedsbegintopop(thistakesjustafewseconds),putinonion.Stirandfryforabout5minutesoruntilonionturnsbrownatedges.Addgarlicandginger.Fry,stirring,forabout1minute.Turnheattomedium-lowandaddmungbeans,rice, string beans, mushrooms, garammasala, ground coriander, and salt. Stirandsauteforabout10minutesoruntilriceturnstranslucentand403TheVegetarianCookbookvegetablesarewellcoatedwithoil.Add4cupshotwaterandmincedparsley.Turnheattoamedium-highflameand cook, stirring, for about 5minutes or untilmost of thewater is absorbed.(There will be an inch or so of water at the bottom.) Cover pot first withaluminumfoil,crimpingandsealingtheedges,andthenwithitsownlid.Placeinheatedovenforhalfanhour.Fluffupwithaforkandserve.

VEGETABLESAMOSA

12servings

Source:TheVegetarianCookbookIngredients8ouncespotatoes,cutineven-size3/4cupsfrozengreenpeas2tablespoonscornoil1onion,finelychopped

1/2 teaspoon cumin seeds 1 piece ginger root, peeled, grated (1/2") 1/2teaspoon turmeric1/2 teaspoon garammasala1/2 teaspoon salt2 teaspoonslemonjuice1cupall-purposeflour2tablespoonsbutter2tablespoonswarmmilkvegetableoilfordeep,fryinglimetwists,(opt)freshceleryleaves,(opt)mangochutney404

Chapter2:N-Z

Method

Inasaucepan,boilpotatoesinsaltedwater15-20minutesoruntiltender.Drainwell, return to saucepan and shakeover lowheat a fewmoments or until dry.Mashwell.Cookpeasinboilingsaltedwater4minutes.Drainwell.Heatoil in a skillet.Addonion, cumin seeds, ginger, turmeric,GaramMasalaand salt. Cook gently 5 minutes. Addmashed potatoes and peas, then stir inlemonjuice.Mixwell,removefromheatandcool.Siftflourintoabowl.Cutinbutterfinelyuntilmixtureresemblesbreadcrumbs.Addmilkandmixtoformastiffdough.Dividein6equalpieces.Formeachpieceinaballandrolleachballonalightlyflouredsurfacetoa6"circle.Cuteachcircleinhalf.Dividefillingequallyamongsemicirclesofpastry.Dampenedgesofpastry,thenfoldoverandsealtoformtriangleswhichenclosefilling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to375'F.(190'C.)oruntila1/2"cubeofday-oldbreadbrownsin40seconds.Frysamosainhotoil,afewatatime,3-4minutesoruntilgoldenbrown.Drainonpaper towels.Garnishwith lime twists andcelery leaves, ifdesired, and servehotwithMangoChutney.Makes12samosa.

VEGETABLETEMPURA

10servings


Ingredients 2/3 cups unbleached white flour 2/3 cups arrowroot, (orcornstarch)2 tablespoons baking powder1 tablespoon curry powder1 1/2teaspoons salt 1/2 teaspoon black pepper 1 cup water vegetables: carrots,broccoli, cauliflower bell pepper, parsnips, etc.) unbleached flour for,dredging the vegetable cooking oil for deep-frying, the tempura vegetableMethodMixall of thedry ingredients together.Add thewatergraduallyuntilthe mixture has the consistency of a light batter. The batter can be usedimmediatelyorrefrigerateduntilneeded.Leftoverbattercanbesavedforfuture

use.Cutthevegetablesintomanageablepieces.Forexample,usefloretsofbroccoliandcauliflower;cutcarrots,potatoes,andparsnipsintoslicesofabout3/8inch;cut bell peppers into 1/2-inch wide strips, and so on. Drain the vegetables.Dredgeinflouranddustofftheexcess.Pourabout2inchesofcookingoilintoadeepfryingpanandbeginheatingit.(Theoilshouldbeabout375degFtofrythevegetables.)Diptheflouredpiecesofvegetableintothetempurabattertocoatthoroughly.Deep-frythevegetablesuntilgoldenbrown.drainonpapertowelsandserveimmediately,accompaniedbyadippingsauce,such406

Chapter2:N-Z

asasweetandsoursauce.

VEGETABLEUPMA

1servings

Source: The Vegetarian Cookbook Ingredients 1 cup semolina 1 1/2 cupswater1carrot2 ripe tomatoes3green chiles1 teaspoon dryBengal gramdal1teaspoonblackmustardseeds4tablespoonsoil1sprigcurryleavessalt,totasteMethodCleanthesemolina.Keepaside.Chopthetomatoes,carrotandgreenchiles.Pouroil in the fryingpan.Fry thegramdalandmustard seedsuntil theypop.addvegetablesandgreenchiles.Cookfor5minutes,stirringallthewhile.Addwaterandsalt.Addcurryleaves.Whenthewatercomestoaboil,addsemolinaslowly,stirringsimultaneously,toavoidlumps.Cookfor5minutes.Stir.407TheVegetarianCookbookServewithchutney.

VEGETABLE,BEANANDPASTASOUP

8servings

Source:TheVegetarianCookbookIngredients4cupscannedvegetablebroth1cupdryvermouth1 largewhiteonion,chopped1mediumfennelbulb, -trimmed, chopped 3 large garlic cloves, chopped 14 1/2 ounces stewedtomatoes, - (canned, italian-s 8 ounces penne or other tubular pasta 1mediumzuchinni,diced1largeyellowcrooknecksquash,-diced15ouncescannedcannellinibeans,-rinsed,drained4greenonions,choppedMethodBringbrothandvermouthtoboilinheavylargepotorDutchovenovermediumheat.Addonion, fennel andgarlic.Cover andcookuntil just tender, about10minutes.Add tomatoes, pasta, zucchini and squash; cook until pasta is almosttender, about 15 minutes. Add beans and green onions. Cook until pasta andvegetablesaretenderandsoupisthick,about10minutes.

Chapter2:N-Z

VEGETABLE-STUFFEDOMELETS/GINGERSAUCE

2servings

Source: The Vegetarian Cookbook Ingredients 12 asparagus spears, * seenote2carrots2greenonions1tablespoonsweetandsoursauce1tablespoonpineapple juice, or orange juice 1/2 teaspoon ginger root, grated4 eggs 2tablespoons water 2 teaspoons cooking oil 2 tablespoons nuts, ** see noteradish, shredded cucumber, thinly sliced Method Prepare vegetables bycutting the asparagus into 3-inch lengths, the carrots into 3-inch sticks andgreen onions into 2-inch lengths. Shred radishes and slice cucumbers thin(optionalingredients)*Usetoastedwalnutsoralmonds,choppedInalargesaucepan,cookasparagus,carrotsandgreenonionsinasmallamountofboiling,lightlysaltedwaterfor7-9minutesuntilcrisp-tender;drainwell.Meanwhile for the sauce, stir together sweet-sour sauce, pineapple or orangejuice and grated ginger root (or 1/8 teaspoon ground ginger) Set aside. Foromelets,combineeggsandwaterinasmallbowl.Useforktobeatuntil409TheVegetarianCookbookcombinedbutnotfrothy.Inan8-10inchskilletwithflaredsides,heat1teaspoonoftheoiluntiladropofwatersizzles.Liftandtiltpantocoatallsidesofskillet.Add1/2cupofeggmixtureandcookovermediumheat.Aseggsset,runaspatulaaroundtheedgeoftheskillet;lifteggs and let uncooked portion flow underneath. When eggs are set but stillshiny,transfertoawarmplate,coverwithplasticwrap.Repeat with remaining eggmixture and oil as needed tomake 2 omelets. Toassemble, spread some of the sauce onto each omelet. Arrange steamedvegetablesononequarterofeachomelet,fanningvegetablestoedgeofomelets.Foldeachomeletovervegetables;foldagain.Topwithadditionalsauceandsprinklewithnuts.

VEGETARIANCHILIWITHCHIPOTLECHILIES

1servings

Source:TheVegetarianCookbook Ingredients1cup chopped carrots1 cup

choppedredorgreenbell,pepper1cupchoppedonion3largegarliccloves,minced1 tablespoon chili powder 2 teaspoons ground cumin 1 28 oz canItalianplum,tomatoeswithjuice,115ozcanredkidneybeans,drained410

Chapter2:N-Z

115oz can cannellini, beans,drained1 15 oz canblackbeans, drained 2tablespoons canned chopped chipotle, chilies in adobo sauceMethod Cookfor30minutes,stirring,andaddsaltandpepper.

VEGETARIANCHOPPEDLIVER

1servings

Source: The Vegetarian Cookbook Ingredients 4 hard-boiled, eggs 2 cupscookedkasha, (buckwheatgroats)5stalkscelery1can stringbeans1 canpeas1/2lb.walnuts,ground6onions2bouillionbrothcubes,*seenote(2to3)1cupwarmwater,*seenotesaltMethod*mixtogether.Diceandsauteonions.Grindcookedeggsandkashatogetherwithstringbeans,peas,walnutsandcelery.Mix411TheVegetarianCookbookwell.Addfriedonions,brothandsalt.Mixwellagain.Makestwoquarts.

VEGETARIANCORNBIRYANI

4servings

Source:TheVegetarianCookbookIngredients1cupbasmatirice11/4cupswater 1/2 cup lowfatmilk3/4 teaspoons salt3 ears fresh corn, shucked 1tablespoonmildvegetableoil2bayleaves1/2cupchoppedonion1 teaspooncrushed garlic 1/8 teaspoon turmeric 2 tablespoons chopped cashews 1tablespoon currants or raisins 1/2 teaspoon ground cumin 1/2 teaspoongroundcoriander1/2cup chopped tomatoMethodWash and soak the rice.Drainandsetaside.Bringthewaterandmilktoaboilinaheavysaucepan.Addthe rice and1/2 teaspoonof the salt.Reduce the heat to low, cover, and cookuntilthericeisjusttender,about10minutes.Meanwhile,gratethecornonthecoarsesideofa412

Chapter2:N-Z

boxgrater,oruseasmallsharpknifetocutoffjustthetipsofthekernels,thenscrapethemilkycentersoutofthekernelsintoabowl.Heattheoilinaheavysautepanovermedium-highheat.Addthebayleaves,onionandgarlic.Stirandcookuntiltheonionstartstobrown,3to4minutes.Addtheturmeric,cashews,raisins,cuminandcoriander.Cook,stirring,for2to3minutes.Addthetomato,corn and the remaining 1/4 teaspoon salt; mix well. Reduce heat to medium,cover,andcookuntil themixtureissoft,6 to8minutes.Positionarackinthecenteroftheoven;preheattheovento350degF.Toassemble:Makealternatelayersofriceandthespicy-cornmixtureina2-quart,heat-proof glass bakingdish, finishingwith a layer of rice.Cover tightlywithfoilandbakefor15minutes.Removefromtheovenandletstand(covered)for5minutesbeforeserving.Serves4.Thepilafmaybemade1dayahead.Letcoolinthebakingdish,coverandrefrigerate.Reheatinovenormicrowave.

VEGETARIANJAMBALAYA

4servings

Source: The Vegetarian Cookbook Ingredients 1 28 oz can Italian plumtomatoes1cupbroth,(veg,chick,orbeef1cupquickcookingbrownrice1teaspoonbottledmincedgarlic2bay leaves1 teaspoon driedbasil leaves 1teaspoondriedthymeleaves1teaspoonhotpeppersauceortotaste1 largegreenbellpepper116ozcan,?

413TheVegetarianCookbook

1 can black eyed peas drained chopped parsley or chives for garnishMethodCombinetomatoes,broth,rice,garlic,bayleaves,basil,thymeandhotpeppersauceinalargesaucepan.Coverandbringtoaboiloverhighheat.Whenriceiscooking,cutgreenpepperinto1inchpiecesandstirintostewReduceheattomedium,stirinblackeyedpeas,coverandsimmerfor10to12minutes,stirringonce.Removeanddiscardbayleaves.Sprinklewithparsleyifdesired.

This isaLouisiana inspiredstew, richandfairly thick.Fora thinnerstew,addadditionalbroth.Servingsuggestion:Servewithgarlicbread.

VEGETARIANPATTIES(SABZIKABAB)

1servings

Source: The Vegetarian Cookbook Ingredients ***FOR COOKING THEPEAS***

11/2cupsyellowsplitpeas,(channadal)1/2cupchoppedonion414

Chapter2:N-Z

1/2 cup lotus root or mushrooms1 tablespoon minced garlic 1 tablespoonmincedfreshginger1/2teaspoongroundcardamom11/2teaspoonsgroundcumin 1/2 teaspoon cayenne pepper coarse salt, to taste ***FORFLAVORINGTHEKABABMIXTURE***

2tablespoonspeanutorcornoil1cupmincedonions4hotgreenchilis1/2teaspoonblackpepper,(to1tsp)1/2cupfreshcoriander,packed2teaspoonslemonjuice11/2cupsfreshbreadcrumbswater,asneeded1cuppeanutorcornoil,(about)MethodThisisameatlookalikedishthatisflavoredtotastelikemeat.Kababmeansmince inHindi, referring tomincedmeat.VegetarianmeatpattiesareaspecialtyoftheMoghulcityofAgra.TheyareafavoriteofallIndianvegetarians,becausethedishsatisfiestheircuriositywithoutgettingthemintotroublewithGodorendangeringthesoul.Cookingthepeas:Cleanpeas, soak inwater to cover 4 hours.Drain and rinse. 2.Place in a potalongwithallingredientsforcookingthepeasandadd3cupswater.Bringtoaboil.Lowerheattomediumandcook,partiallycovered,for30minutesoruntilpeasarecookedbutstillholdtheirshape.415TheVegetarianCookbookThewatershouldbeabsorbedintothepeas.Ifnot, increaseheatandboiluntilallwaterhasevaporated.Turnoffheatandletmixturecoolforafewminutes.Preparingthekababs:Heatoilinasmallpanandfryonionsovermediumheat,stirring,untiltheyturncaramelbrown,about10minutes.2.Putfriedonions,greenchilis,pepper,andcorianderintoafoodprocessorandprocessfor30seconds,turningmachineoffevery10secondstoscrapedownthesides.When evenly chopped and blended, add split peamixture and continueprocessingandscrapingdownsides,foranother30secondsoruntilyouhaveanintegrated puree with a little bit of texture. 3. Transfer to a bowl, add lemonjuice,breadcrumbsandafewtblwateruntilpureeachievestheconsistencyofasoftdough.4.Withasmallbowlofwaternexttoyourworksurface,moistenfingersoccasionallywhileshapingmixtureintoneatpatties,2inchesround.Placeonwaxpaperandsetasidewhileyouheatoil.You

shouldhaveabout40patties.5.Heat1/4cupofoil in a large fryingpanuntil hot.Saute8-12patties at a time, turninguntilnicelybrownedonbothsides,about10minutes.Drainonpapertowels.Fryallpattiesthisway.Servewithanymaindishaslongastheingredientsinthedisharenotminced;youwanttobesuretoprovideachangeoftexture.Makes24kababsVEGETARIANPOTSTICKERSWITHDIPPINGSAUCE

24servings


Chapter2:N-Z

Ingredients

1cupdicedtomato1/2cupgrateddaikon2tablespoonsfinelychoppedshisoleaves2tablespoonschoppedgreenonions3tablespoonslemonjuice1/4cuptamarior soy sauce1/2 teaspoon cumin seed1/2 teaspoon chili powder 1/2cup cooked brown rice 6 ounces tofu, squeezed remove moisture 3tablespoons fresh shiitake mushrooms, (finely chopped) 2 tablespoonschopped fresh basil leaves 2 tablespoons finely chopped black olives 1teaspoongroundredchilipepper1teaspoonsesameoil12ouncespotstickerwrappers salad oil for fryingMethod For dipping sauce, combine tomato,daikon,shiso,greenonions,lemonjuice,2tablespoonsofthetamari,thecumin,and chili powder. Chill overnight. In a bowl, combine rice, tofu,mushrooms,basil, olives, chili pepper, sesameoil, and the remaining2 tablespoons tamari.Chill for30minutes.Put1 tablespoonof filling in thecenterofeachwrapper.Dampenedgeswithwater,foldwrapperinhalf,andsealedges.Inanonstickskillet,heatalittleoil.Arrangefilledpotstickersinasinglelayerin the skillet; cookovermediumheat until thebottomsof thepot stickers arebrowned.417TheVegetarianCookbookAdd1/4cupwater;coverandcookonlowheatfor6minutes,oruntilwaterisevaporated.Repeatuntil allpot stickersarecooked.Servewithdippingsauce.Makesabout24potstickers.

VEGGIEFLAVOREDPASTA-NOEGG

4servings

Source: The Vegetarian Cookbook Ingredients ***BASICINGREDIENTS***

1 cup flour, all purpose preferably durum semolina 1/3 cup water***OPTIONALINGREDIENTS***

1tablespoonoliveoil,(optional)***USEONEOFFOLLOWINGONLY***

1/4cuptomatojuice,(forred)1/3cupcarrotpuree,(fororange)1/3cupbeetpuree, (forred)1cup spinachpuree, (forgreen)MethodTomakebyhand,useaflouredpastrycloth,putdryingredientsoncloth,andmakea"well"inthecenterofflourmixture,addliquidingredientsinthewell,andkneadthedough,workingtheflourtothecenterasyouknead.Afteritformsaball,kneadbyhandforseveralminutes.Tomakewithafoodprocessor,putallingredientsinthebowl.Processfor1minuteuntildoughbeginstoform.418

Chapter2:N-Z

Adjustliquidorflourifnecessary,continuetokneadinthemachinefor1-1/2to2-1/2minutes.Tomakewithbreadmachine,placeingredientsintobakingpan.Usethedoughcycle,kneadfor1/2min.Adjustflourandliquidtoformaroundball of dough. Knead for another 5minutes, then press stop button. IF YOUHAVE A PASTA MACHINE, CONTINUE ACCORDING TOINSTRUCTIONS.Tocompletethepastabyhand,rollthedoughintosheets,asthinasitispossibletorollitonaflouredpastryclothwitharollingpin.Thenshapeintolongthinspaghetti likestrips,orwiderfornoodles.Cutwithapiecrimperforafancyedgeandtwistinto bowknots. Use your imagination. Allow to dry a minimum of 10-20minutes,orlonger,ifnecessary.Itmaybedriedforseveralhours,putintoaziplocbagandrefrigeratedorfrozen.Tocook,dropintoboilingwater(withalittlesalt,optional),andcookjustuntilaldente.Donotovercook.Servewithyourfavoritesauce.Youcanmakeawhitepasta,leavingoutthevegetables,oryoucanuseyourimagination,becreative,anduseanynumberofotherveggies.Trygreen,yellow,red,purple,orange pepper puree; yellow summer squash or zucchini; winter squash,pumpkin or sweet potato; broccoli, green beans, vegetarian refried beans.Thelistisendless.Justuseapproximatelyone-thirdcupoftheoneyouchoose.

VERMICELLISALAD

12servings

Source:TheVegetarianCookbook Ingredients12ounces vermicelli1/2 cupsweetpicklejuice6ouncesFrenchsaladdressing2clovesgarlic,mashed1tablespoonpoppyseeds419TheVegetarianCookbook

1teaspoonceleryseed1teaspooncarawayseed1/4teaspooncayennepepper1/2teaspoonsalt1/2lb.dicedcelery1bunchgreenonions,chopped1/4cupfresh parsley, choppedMethod Break vermicelli into 1" pieces, and cookaccording topackagedirections.Mixpickle juice,Frenchdressing,garlic, andseasoningsandpouroverwarmvermicelli.Chill.Onehourbeforeserving,addcelery,greenonionsandparsley.

WARM CABBAGE SALAD WITH CRACKED PEPPER |PATTAGOBISALAT

3servings

Source: The Vegetarian Cookbook Ingredients 1 tablespoon peanut oil 1/8teaspoonmustardseed1/4teaspooncuminseed1greenchilipepper,steamedandslit lengthwise2cupsgreencabbage, finely shredded1/4 teaspoon salt1/4 teaspoon cracked black pepper 1 1/2 teaspoons fresh lemon juice 1tablespoonchoppedroastedhazelnuts420

Chapter2:N-Z

Method

Heattheoilinawokorskilletovermedium-highheatuntil it ripples when the pan is tilted. Add themustard and cumin; when theseedssizzleandslutter,immediatelyaddtheChile.Stirandcook1minute.Addthecabbageandstirfryuntilitiswellcoatedandbeginstoglistenwiththeoil,about5minutes.Remove from theheat, season to tastewith salt andpepper, and sprinklewithlemonjuice.Transfertoashallowsewingdish.FoldinthehazelnutsServeimmediately.SERVEwithflatbread,pilaf,orcreamofwheatcakes.

WATERCRESSANDGINGERSALAD

2servings

Source:TheVegetarianCookbookIngredients1bunchwatercress,chopped***DRESSING***

4teaspoonsoliveoil1/2lime,juiceonly1/2teaspoonfreshgingerroot,grated1 teaspoon whole grain mustard salt and black pepper, to tasteMethodCombineallingredients.421TheVegetarianCookbook

WATERMELON-BLUEBERRYBANANASPLIT

4servings

Source:The Vegetarian Cookbook Ingredients2 large bananas8 "scoops"watermelon*

1pintfreshblueberries1/2cupvanillalowfatyogurt1/4cupcrunchycerealnuggetsMethodPeelbananasandcutinhalfcrosswise;cuteachpieceinhalf

lengthwise.Foreachserving,lay2piecesofbananaagainstsideofshallowdish.Placewatermelon"scoop"ateachendofdish.Fillcenterspacewithblueberries.Stiryogurtuntilsmooth;spoonoverwatermelon"scoops".Sprinklewithcerealnuggets.Note:AHealthyBananaSplitfor4thoforanytime!Seedlesswatermelonmakespreparationeasy.

WILTEDSPINACH

4servings


Chapter2:N-Z

Ingredients

4slicesbacon1smallonion,chopped1carrot,shredded1 tablespoon flour1/4 cup vinegar 2 tablespoons sugar 1 dash pepper 1/2 cup water 1 lb.spinach1 hard-boiled egg, choppedMethod Fry bacon until crisp. Removefrompan,drainonpapertowels,andcrumble.Sauteonionandcarrotinbaconfat until just tender. Sprinkle with flour and cook one minute. Add vinegar,sugar,dashofpepper,andwater.Bringtoboil.Pouroverspinachandtopwithcrumbledbaconandchoppedegg.

WILTEDSPINACHWITHLEMONANDPINENUTS

6servings

Source:TheVegetarianCookbookIngredients1/4lrgbunchspinach,washed1/4tablespoonextravirginolive2clovesgarlic,peeled,minced1/2 teaspoonfreshlemonjuice1/4tablespoonpinenuts,toasted423TheVegetarianCookbook

MethodSortthroughspinach,discardingstemsandbruisedoryellowleaves.Washspinachinplentyofcoldwater;ifsandy,washthesecondtime,thenspindry.(ordryonpapertoweling.Andwaterleftontheleaveswillhelpittowiltquickly.)Heatoilinlargesautepanovermedium-heat.Addgarlicandlemonjuice.Saut?for1minute.Turnheattohigh.Addspinach,1/4tspsaltandafewpinchesofpepper.Wiltspinach,tossingwithtongstocoatleaveswithhotoilandgarlic.Tossinpinenuts.Addmoresaltandpepperifdesired.Serveimmediately.TOTOASTPINENUTS:Thenuts canburnquickly, sokeepeyeon thepan.Placenutsindryskilletandtoastthemoververylowdryskilletandtoastthemoververylowheat,stirringorshakingthepanasneededuntilthey'regoldenandfragrant,about5minutes.

WINTERPLUMS

2servings


Chapter2:N-Z

Ingredients

1/2cupsourcream1/2cupplainyogurt1/4cupfirmlypackedbrownsugar6cannedplums,drainedMethodInabowlmixsourcream,yogurt,andbrownsugar.Addplumstobowlandstirtogether.NOTES:Cannedplumsmixedwithsourcream,yogurtandbrownsugar.Thisisawinterdessert.Servewithmacaroons.

WINTERPORTABELLAMUSHROOMSTEW

4servings

Source:TheVegetarianCookbookIngredients4 tablespoonsoliveoil1 largeonion, cut into1/2-inchdice2 teaspoons chopped fresh rosemary8ouncesportabellamushrooms,sliced1/2-inchthick,gillsremoved1lb.largewhitemushrooms, thickly sliced1 can (14.5 ounces)diced tomato3 tablespoonstomatopaste2garliccloves,minced1teaspoonsherryvinegar2tablespoonsbutter(optional)Salt,totaste425TheVegetarianCookbook

Ground black pepper, to taste 2 pn Red pepper flakesMethod Heat 1tablespoon oil in large nonstick skillet over medium heat. Add onions androsemary and cook stirring occasionally, until lightly browned, about 12minutes;removetoabowl.Returnthepantothestoveandaddhalftheremainingoil.Whenit'shot,addtheportabella mushrooms and saute until nicely browned, about 5 minutes. Addportabellastotheonionmixtureandrepeatsauteingwiththeremainingoilandthewhitemushrooms.Returneverything to thepanandadd the tomatoes, tomatopaste,garlic,1-1/2cupswaterandvinegar.Simmergently for12 to15minutes, thenswirl in thebutter.Seasonwithsalt,pepperandredpepperflakes.

ZESTYORANGESALAD

2servings

Source:TheVegetarianCookbookIngredients2oranges,peeled,slicedthin1smallonion,slicedthin2 teaspoonsvegetableoil1 tablespooncidervinegar1/8teaspoonchilipowderlettuceleaves426

Chapter2:N-Z

Method

Combine all ingredients except lettuce leaves in a bowl.Cover and refrigeratefor2hoursbeforeserving.Tossbeforeservingonthelettuceleaves.

ZUCCHINIANDCARROTPICKLES

2servings

Source: The Vegetarian Cookbook Ingredients 1 tablespoon soy sauce 3tablespoonsricevinegar1teaspoonmustardseeds1driedredchilipepper1ginger,1/4"slice10garlic3 small zucchini3mediumcarrotsMethod CutZucchiniinto2X1/2inchsticks(1cup)CutCarrotsinto2X1/2inchsticks(1cup)Combinesoysauce,vinegar,mustardseeds,chilipepper,gingerandgarlicinasmallbowl.Placezucchiniandcarrotsinashallowdishorbowlandpourmarinatedoverthem.Coverandchillatleastovernight,stirringoccasionally.Pickledvegetablesmakeatangyhorsd'oeuvreorrelish427TheVegetarianCookbook

ZUCCHINIFRITTERS

8servings

Source: The Vegetarian Cookbook Ingredients 4 medium zucchini 1tablespoonsalt1/2cupflour1teaspoonbakingpowder1egg,beaten1/4cupmilk1tablespoononion,gratedpeanutoilforfrying(about6cups)MethodWashandtrimzucchini,butdonotpeel.Gratezucchiniandsprinklewithsalt.Drain in a colander for 30minutes.Squeeze ahandful at a time to remove asmuchmoistureas possible.Mix flour and baking powder, and beat in egg,milk, and onions.Whenbatterissmooth,stirinzucchini.Dropbyspoonfulsintooilheatedto350degrees.ServingIdeas:Servewithlemonwedges.

ZUPPADIASPARAGI(CALABRIANASPARAGUSSOUP)

6servings

Source:TheVegetarianCookbookIngredients2garlicclove,minced428

Chapter2:N-Z

2 tablespoons olive oil, extra-virgin2 lbs. asparagus, trimmed and cut 1"pieces2teaspoonssalt1/2teaspoonpepper,black4cupsvegetablebroth,or4cupslow-sodiumchickenbroth4eggs1/2cupparmesan;grated,plusextraserving6slices Italianbread, toastedMethod In a large saucepan, cook thegarlicintheoliveoilovermoderateheat,stirringconstantly,untilgolden,about3minutes.Addtheasparagusandcookuntilbrightgreen,about5minutes.Addthe salt, pepper and Vegetable Broth and bring to a boil. Reduce the heat tomoderatelylowandsimmeruntiltheasparagusaretender,about15minutes.Inasmallbowl,beattheeggswith1/2cupofthecheese.Reducetheheattolowsothatthesoupisnolongersimmering,andveryslowlyladleabout2cupsofthe hot soup into the beaten eggs, whisking constantly. Once incorporated,graduallystirtheeggmixtureintothesoupinthesaucepan.Increasetheheattomoderately low and cook the soup,whisking constantly, until it just thickens,about8minutes.Donotallowthesouptoboilortheeggswillcurdle.Removefromtheheat.Placeoneslideoftoastedbreadintoeachsoupbowl.Ladlethehotsoupontopandservewithadditionalgratedcheese.429TheVegetarianCookbookNote:Thickeningsoupwithbread is typicalofrusticItaliancooking, inwhichnothing goes towaste.The toastsmaybemade fromday-old or slightly stalebread.ServewithaSauvignonBlanc.

430Index

degdegdegdegdeg

Index,67,132,234,248,289,307,330,353,357,406"cubes,131"scoops"watermelon*,422;water,327[thisamountapplies,314(1can)tomatopaste,338(11/2to2),38

(1oz-30gramsmushrooms),387(1package)frozenspinach,147,339(1-ounce)frozenmini-bagels,,158(1/4pint)whitewine,371(10oz)nabout24cherry,369(10oz)risottorice,371(15oz),58(1oz)butter,371(2packages)frozenspinach,337,341(2tbsp)oil,314(2tbsp)oliveoil,371(2tsp),316(28-oz.jars)orany,307(2oz)freshlygrated,371(2oz)parmesancheese,,368(2oz)parmesanor100g,315(31/2oz)cheddar,315(3packages)spinach,342(3to4),91(3-inchsize),310(5-ounce),353(8oz.ea.),92(8oz)freshspinach,,368(8oz)mushrooms,315(8oz)noprecooklasagna,315(8oz)ricottaorgoatis,368(about1med.head),257(about2cups),16(about4large),257(about5ounces),67(about6limes)freshly,376(about6oz)wholefrozen,284(appr.)bottledbalsamic,270(boiledinwaterwith,27(broccoli,,303(cabbage,386(canned),125(cruststrimmed),306(cutintomedium-sized,23(finelychopped),417431TheVegetarianCookbook(florets)ofthebas,125(frozen,55(greenonions),311(optional),232(or1teaspoongroundcumin),295(or2tbspoliveoil,314(ora15-ouncecanofbeans),295(ormore),360(ortotaste)chilipowder,

376(peanuts),53(powdered,51(prepared),80(presoaked),68(recipe,75(retainwater),230(rinsed4times,,389(seesuggestionsbelow),360(seeded),387(sugarfree),83(to10)mushrooms,214(to10)smallnewpotatoes,222(to12)smallmushrooms,210(white-med.sizec,234(whitepartonly),212***---pasta***,247***---pesto***,247***--sauce***,168***additional***,94***basicingredients***,418***basilsauce***,351***beanpeppersauce***,47***biryani***,387***chakah,72***dip***,75***dippingsauce***,271***dough***,156***dressing***,202,359,421***filling***,27,165***forcookingthepeas***,414***forflavoringthe,415***forthefilling***,52***forthegarnishing***,23***forthegravy***,53***forthegreenpea,26***forthepaste***,53***forthesalad***,295***forthespicycumin,295***garnishes***,75***ginger-raisinchutney***,

119***greensincluding***,244***kofta***,186,219***leekfilling***,71***masala***,205***noodles***,382***optionalingredients***,418***pasta***,48***pastry***,27,70***salad***,202***sauce***,94,165***soup***,350***spicycreamsauce***,187,220***ta'leyaii***,169***tartlinedressing***,296***thepasta***,125***thesauce***,124***thetopping***,125432Index***todecorate***,380***tofinish***,71***tofuricotta***,382***useoneoffollowing,418***vegan,381***vegetablefilling***,382***vegetables***,94***yogurtsauce***,387-(1/2ozea),373-(32oz),373-(6"dia),376-(packedinoliveo,46-additionalflour,381-cleaned,154-cutinto1/2-inch,238-drained,317

-lemonjuice,381-peeled&seeded,47-preparedmustard,212-rinsed,408-shredded.(option,317-to,212,212-totaste,35-tomatoes,48-washedwellandcu,238-water,82,82,278-waterfor20minutes),278-withgreenchilies,335--dandelionsalad---,121--dippingsauce---,68--filling---,68--forthechilemintsalsa--,38--fortheeggplantyogurtsp,39--fortheflatbread---,38--forthegarbanzodip---,38--garnish---,317--mix:---,96--muffins---,284--mustardgreensvinaigrette,122--sauce---,50,65,184,272,347--spicyblackbeans---,299--streuseltopping---,284--togarnish---,142--vegetables---,273--wrappers---,68-defrostedfrozenpeas,195-inchsquares,273,273-tofu,194/"piecegingerroot,3950.13tgarlicpowder,263

1inchcubefreshginger,19410ozpkgbrusselssprouts,79141/2ozedendicedtomatoes,,33514ozcantomatoes,30914-ounceboxoatbranmuffin,26415ozcablackbeans,5015ozcaedennavybeans,33515ozcanblackbeans,41115ozcancannellini,41115ozcanpintobeans,32015ozcanredkidneybeans,41015ozcantomatosauce,31215-oz.canartichoke,12315-oz.canchickpeas,,122433TheVegetarianCookbook16ozcagarbanzos,37816ozcakidneybeans,37816ozcan,41316ozcankidneybeans,32016ozcantomatoes,163,16416ozcanwholeheartsofpalm,15716ozcansyellowhominy,,32016ozjargrapeleaves,34919ozca,3312ozjarslicedpimientosdrained,15726ozjamarinarasauce,18928ozcanitalianplumtomatoes,41328ozcanitalianplum,,410

28ozcantomatopuree,23428ozcanwholetomatoes,1934ozcanchoppedgreen,3194ozcanmushrooms,1856-to7-inchflourtortillas,676-inchflourtortilla,2166-ouncecanpittedripe,677ozpkgudonnoodles,1728ozpacmanicotti,2608ozpkgcreamcheese,3968ozthispaghetti,2368-ouncecontainersnonfat,2318-ozpkg),1779inchpiecrust,3609inchpiecrust,226alittlesalt),27ablytellicherry,172about12basilleaves,,371acceptablevegetableoil,236acornsquash;cubed,344additional,75,75additionalingredients,97adsiswid,169ajowanseeds,276alfalfasprouts,199allpurposeflour,284,284allpurposeflour,,38all-purposeflour,68,97,232,250,352,362,401,404allspice,286almondorvegetableoil,20almonds,345,402almonds;blanched,355amchurpowder,23anaheim,121andbengali,314andchopped,289andcoarselychopped,212andcutintowedges,302,302andd,224andfinelychopped,81andminced,81,197andpeeled,109andpepper,385andrinsed,50

andrinsedwell,171andslitlengthwise,420andstemmed,122angelhair,285angelhairpasta,193,294434Indexapple,127,228applecidervinegar,159applejuice,97,264applesauce,97apple; peeled, 32 apples, 34, 344 applesauce, 364 apricot jam, 34, 116 arame,268arborio,293arboriorice,366arine,97,348arrowroot,82,159,406asapricots,18ascheddar),183asneeded,271,362asafetida,386,395,398asafetidabythree-fourths],314asparagus, 16, 36, 48, 429 asparagus spears, 409 assorted vegetables, 19aubergines,198avocado,300babyartichokes,399babycarrots,249babycherryorplum,371babycornspears,252bakingpowder,32,42,55,97,104,223,284,362,378,380,399,406,428bakingsoda,32,42,97,284,397balsamicvinegar,66,146,149,154,171,358,363bambooshoot,252bambooshoots,29,94bananas,102barley,163,164basil,110,136,165,179,185,186,209,237,247,287,291,307,309,324,324,327,382basilleaves,48,124,125,138,351basilordillweed,184basilpesto,46basmatiorotherlong-grain,313basmatirice,387,390,395,412bayleaf,64,90,117,175,191,238,243,276,299,

316,339,388bayleaves,145,289,412,413bean sprouts, 29, 262, 271 bean thread noodles, 167 beans, 49, 110, 135, 394beefbroth,200beetpuree,418bellpepper,110,125,286,323,406bengalgramflour,394berryconcentrate,352besan,386bicarbonatesoda,156bla,224black,192blackbeans, 57, 160blackbeans canned,332black cuminpowder, 389blackmushrooms,68blackmustardseeds,24,51,407blackolives,112,321,363blackolives(about,67435TheVegetarianCookbookblackorbrowncardamompods,100blackpepper,36,37,48,66,91,108,122,124,136,148,159,176,181,200,205,219,227,234,237,279,298,305,330,334,337,341,356,369,395,402,406,415blackpepper&cayenne,309blackpepperortotaste,349blackpeppertotaste,145,340blackpeppercorns,100,276bladesofmace,276blanchedsliveredalmonds,,74bleu cheese, 153 block tempeh, 359 blueberries, 144 blueberries,, 216 boiledpotatoes,26boiled,,27,187,219boiling,268boilingvegetablebroth,159boilingwater,49,83,93,

202,205,309,392bottledffitaliandressing,321bottledmincedgarlic,413bouillionbrothcubes,411bowtiepasta,74brand,314brandy,302bread,138breadcrumbs,146,181,219,342,394breadcrumbs,340broadeggnoodles,341broccoli,29,48,236,286,406broccoliflorets,136,203,240, 254, 346, 400 broccoli in florets, 399 broth, 177, 373, 413 browncardamoms,387brownrice,100,131,268brownsugar,55,81,116,289,292,304,343,354brusselssprouts,203bulgur,331bulgurwheat,38bunchchard,213bunchcilantro,305bunchfreshcilantro,62bunchgreenonions,260,278,420bunch green onions,, 271 bunchmustard greens, 122 bunch red radishes, 282bunchscallions,329bunchwatercress,421bunchesspinach,48burgendyordryredwine,217butter,16,35,36,37,43,43,46,73,88,102,103,104,108,146,147,151,171,176,181,209,214,219,226,226,230,240,246,274,288,292,293,306,328,337,341,342,343,354,387,404butter(optional),425436Indexbuttermelted,223butterorarine,207,211,215,258butterormargarine,32,32,178, 181, 183, 190 butter-flavored, 158 butter/oleo, 120 buttercream, 381buttermilk,284butternutsquash,344buttonmushrooms,255cabbage,80,200cajunspice,334cakefirmtofu,336cakesbeancurd,346campbell'scondenseditalian,173can(14-1/2ounces),311can(14.5ounces),208,425can(15to19ounces),208

can(15-1/2oz.)red,14can(28oz.)diced,14can(8oz.)tomatosauce,14cananchovies,198canblackbeans,297canblackbeans-,58canblackeyedpeas,414cancampbelliscondensed,315,315,369,371canchablisorother,177canchickpeas,315canchoppedtomatoes,198cancrushedtomatoes,373candicedrotel,297canfat-freeevaporated,353cangarbanzobeans,38,202cangarbanzos,385canhominy,297canpeas,411canstringbeans,411cantomatoes,204canwater,234canned,311cannedbeans,197cannedblackbeans,317cannedcannellinibeans,,408cannedchilies,333cannedchoppedchipotle,,411cannedchoppedgreenchilies,317cannedcrushedtomatoes,235cannedno-salt-addedchicken,177cannedorcookedfavabeans,145cannedplums,425cannedstyle-stylecorn,,317canned tomato juice, 106 canned tomato puree, 298 canned tomatoes, 338cannedtomatoesorsauce,184cannedvegetablebroth,408canolaoil,18,28,42canscannelinibeans,,234canschicpeas,227cansgreenchilies,,92cansno-salt-added,50canstomatoes,217capersdrained,358caps,270437TheVegetarianCookbook

carawayseed,227,420carawayseedsorajwain,27cardamom,202cardamompods,203carrot,15,115,162,167,173,258,331,385,407,423carrotpuree,418carrots,81,83,101,116,136,205,234,266,268,298,303,314,332,394,402,409carrotsjulienne,255carrots,,406carton lowfat,217cashewnuthalves,53cashews,185,388,402cauliflower,23,85,178,399cauliflowerflorets,136,203,398,402cauliflower,,303cauliflowerets,296cayenne,90,90,110,132,143,145,226,273,274,391cayennepepper,51,98,139,187,203,220,261,307,318,398,415,420cayennepepperortotaste,349cayennepepperpowder,103,104cayennetotaste,228,235celery,115,193,200,205,228,234,234,282,298,331,359,363celerypieces,273celerysalt,120celeryseed,186,327,420celeryseeds,205celerystalk,157,332celerysticks,124cellophanenoodles,94centilitersgarlicminced,217chakah,72chanadal,15,170,205,348cheddarcheese,57,92,173,197,277,290cheese,45,125,133,180,180,180,182,247,258,311,315,368,375cheeseravioli,16cheese-filledtortellini,374cherrytomatoes,153chickpeas,161

chickpeaflourorcorn,187,220chickenbroth,178,293,311chickenstock,95,136,149,151,194,366chickenstockorcannedbeefbroth,248chickpeaflour,397chile,24chileoil,69chilepepper,285chilepowder,26,27,53,85chiles,21,319chili,299chilibeansauce,357chilipepper,336chilipeppers,300chilipowder,14,110,120,131,142,235,307,333,438Index375,378,402,410,417,426chilipowder/cayenne,389chilisauce,347chilies,143,304chilies in adobo sauce, 411 chinese bean sauce, 253 chinese cabbage, 271chinesedriedcloudears,167chinesedriedmushrooms,94,167chinesefirmtofu,159chineseflatthinnoodles,357chineseparsley,93chinesesesamepaste,357chives,384chopped,157,187,197,220,256,257,321,371choppedalmonds,100,101choppedbellpepper,398choppedcarrots,410choppedcashewnuts,187,220choppedcashews,412choppedcelery,242choppedcilantro,59,64,172,376choppedcoriander,298choppeddillforgarnish,30choppeddriedfruitsuch,18choppedfreshbasil,66,73,

172,257choppedfreshbasilleaves,417choppedfreshbasilor,123choppedfreshcilantro,155,187,220,304choppedfreshcilantrosprigs,67choppedfreshcorainder,388choppedfreshcoriander,387choppedfreshdill,314choppedfreshflat-leaf,401choppedfreshparsley,145,229,370choppedfreshrosemary,425choppedfreshshiitake,387choppedfreshspinach,365choppedfreshthymeor,213choppedfreshtomatoes,145,242choppedfrozenspinach,189choppedgoldenraisins,41choppedgreenbellpepper,14,242,378choppedgreenolives,312choppedgreenonion,257choppedgreenoniontops,375chopped green onions, 417 chopped green pepper, 260 chopped lovage, 249choppedmixedvegetables*,389choppedmushrooms,349choppedonion,14,211,254,286,378,410,412,414choppedonionor1tbs.,150choppedonions,144,236439TheVegetarianCookbookchoppedparsley,49,255,256,359choppedparsleyorchives,

414choppedpecans,353,377choppedpitteddates,42choppedplumtomatoes,254choppedredbellpepper,29,50choppedredcabbage,288choppedredonion,35choppedredorgreenbell,,410choppedroastedhazelnuts,420choppedscallions,28,30,236choppedseededjalapeno,304choppedsweetgreenpeppers--,164choppedsweetonion,304choppedsweetredpeppers,65choppedtarragon,256choppedtomato,412choppedwalnuts,42,210,317choppedwatermelon, 304 chopped yellow peppers, 65 chopped zucchini, 255chunks,29chutneytotaste,119cidervinegar,227,359,359,426cilantro,21,61,90,132,262,273,320,333,335,336cilantroleaves,290cilantroleavesforgarnish,132cilantrosprigsforgarnish,376cilantro;washed,197cinnamon,32,42,42,55,89,132,143,202,216,334,343,354cinnamonstick,90,301cinnamonsticks,276clarifiedbutter,392clovegarlic,64,73,93,163,164,181,191,194,213,230,233,236,247,346cloves,99,327,389clovesgarlic,14,18,20,24,

28,36,38,41,90,94,142,148,185,228,237,247,279,366,379,387,423clubsoda,401cmginger,27coarseblackpepper,172coarsesalt,415coarselychopped,25,107,400coarselychoppedleeks,,212coarselychoppedromainelettuce,176coarselychoppedwalnuts,86coarselyground,23coarselygroundblackpepper,143coarselygroundpepper,162cocoapowder,380440Indexcoconut,15,171,205coconutmilk,285coconut,,349coldcookedlonggrainrice,320coldorangejuice,83coldvegetablebroth,384coldwater,30,71,159,398,399collardgreens,245confectioners'sugar,381cooked,389cookedamblackturtlebeans,60cookedanddrained,303cookedbeets,316cookedblackbeans,56,59,61,62,65cookedblackeyedpeas,66cookedbrownrice,19,417cookedbulgur,356cookedchickpeas,118cookedchickpeas,91cookedchickpeas(channadal),88cookedcornkernels,59cookedelbowmacaroni,384cookedkasha,411cookedpasta,241cookedrice,56,128,291,317cookedspaghetti,322,323,325,326

cookedsplitpeas,298cookedwhitebeans,115cookedwhiteorbrownrice,349cookedyellowsplitpeas,349cookingoil,84,409cookingoilfordeep-frying,,406cookingspray,353,354cooledunderrunningwater,129cored,305coredandquartered,123coriander,61,285,300,389,391,395coriander(cilantro)fresh,,25corianderleaves,26,27,52,142,300,386corianderpowder,27,53,397corianderseeds,24,170,203,205,275,379corkscrew-shapedmacaroni,181corn,180,286corn(1can),104cornflakes,344cornkernels,106cornoil,266,348,404cornoilforfrying,335cornstarch,30corn),297cornstarch,19,26,29,160,253,310,345,366,384corrianderseeds,24cottagecheese,33,44,148,217,226crackedblackpepper,420cranberries,354cranberrysauce,354creamcheese,46,181,219441TheVegetarianCookbookcreamofcelerysoup,315creamofmushroomor,315creamofmushroomsoup,277cream of tartar, 55, 397 cream-style corn, 150 creamed cottage cheese, 78creamyitaliandressing,304cremefraiche,360crepes,344crunchy cereal nuggets, 422 crushed, 192, 224, 349 crushed cornflakes, 184crushedgarlic,412

crushedredpepper,346,370crushedredpepperflakes,14crushedthyme,291cubedtomatoes,235cucumber,39,101,146,193,253,409cucumbermatchsticks,235cucumberpeeled,81cucumber,longandthin,113cucumbers,112,202,300cucumbers;peeled,229cumin,61,64,88,110,118,119,143,161,273,285,299,307,309,334,335,391,395cuminpowder,23,27,53,397cuminseed,139,274,295,417,420cuminseeds,24,27,53,84,99,170,187,203,220,276,314,348,379,390,404cuminseedsoil,26cuminseedsorpowder,386currantsorraisins,289,412curryleaves,23,53,96,349currypowder,115,116,117,120,298,406cut1"squares,308cutin,273,273cutin1"cubes,51cutinto1/2"strips,295cutinto3"x3/8"strips,46cutintofine,261cut-upfreshvegetables,303daikon,268dairysourcream,290dandeliongreens,121,245darkbrownsugar,217darkchocolatecoarsely,381darkmiso,253darksesameoil,262darksoysauce,168,357dashpepper,423

datesugar,32dates,32decilitermilk,198diagonallycutgreenbeans,203diced,27dicedcelery,174,420dicedchickenorturkey,92dicedonion,208dicedonions,65,242dicedtomato,417,425442Indexdicedtomatoes,311dietorlow-cal,205dieteticitaliandressings,193dijon,384dijonmustard,17,65,116,123,249,282,295,396dijon-stylemustard,129dill,82,281,340dillseed,397dillweed, 57, 114 directed, 178 ditalini, 122 ditallini pasta, 233 divided, 140,231drainwell,189drained,197,297,304,414drained&chopped,217drainedandchopped,338drainedandquartered,123drainedandrinsed,122driedbasil,148,163,164,217,243,247,308driedbasilleaves,49,413driedbeancurdskin,94driedblackbeans,64,106,299driedcoconut,100drieddillor3tbsp,314drieddillweed,109driedhotpepperflakes,361drieditalianseasoning,373driedleaforegano,212driedlentils,174,175driedlilybuds,68driedlilybudssoakedfor,94driednavybeans,295driedoregano,14,163,164,196,217,235,242,319driedoreganoflakes,334driedoreganoleaves,378driedparsley,196driedparsleyortotaste,349driedporcinimushrooms,,230driedredchiles,88driedredchilipepper,427driedredchilies,233dried red kidney beans, 266 dried red pepper flakes, 295 dried shiitake

mushrooms,159dried tarragon,36dried thyme,213,239dried thymeleaves,413drop tabascosauce,113dropstabascosauce,325drybengalgramdal,407drybroadeggnoodles,303drychanadal,313drylentils,324drymustard,183,209,227,229dryredwine,244,327drysherry,105,384drysoybeans,309dryvermouth,408drywhite,177drywhitewine,222,237,256,293dsblackpepper,51,358dscardamompowder,51dscayenne,182,334dscayennepepper,358443TheVegetarianCookbookdsfreshlygroundpepper,263dshotpeppersauce,263dsnutmeg,190dspepper,81dssalt,80,119eachlargefreshwhite,129each)portabellamushroom,270earsbabycorn,121earsfreshcorn,412edenbrownricevinegar,278edenhotpeppersesameoil,278edenkuzu,278edenmirin,278edenorganicshoyu,,278edenshoyu,335egg,103,104,133,148,166,189,223,284,339,378,428eggnoodles,219eggpastarecipe,133eggreplacer,55eggreplacerfor3eggs,186eggsubstituteequivalents,144eggsubstitutes,42eggwhite,362eggwhitesbeaten,217eggyolks,108

eggplant,76,131,196,287eggs,30,42,43,92,130,143,146,176,180,182,190,213,226,330,337,360,409,429eggs-atroomtemperature,292eights,273elbowmacaroni,97,182,184,351enrico'sspaghettisauce,,307envelopeorangegelatin,,205envelopesmccormickspring,396equalforrecipes(or,377escarole,245esteeany-flavorfruitspread,362esteefructose,362esteesalt-it,362evaporatedmilk,92evaporatedskimmilk,42,373extravirginolive,423extravirginoliveoil,39,239,279,311extra-virginoliveoil,112,172,235,247,259farfallepasta,238fatfreemediterranean,315fat-freecreamcheese,375fat-freemayonnaise,114fat-freesourcream,129,377favoritecurrypowder,118fennel,333fennelbulb*,296fennelseeds,191,192,224,225fenugreek,23,143fetacheese,199,245,309,328,330,376fettuccine,136fettuccineortagliatelle,65444Indexfewcurryleaves,379filling***,26filopastrysheets,330finecornmeal,75finegradebulgur,333finejulienne,261finelychopped,271,304,403

finelychopped(1cup),264finelychoppedblackolives,417finelychoppedcabbage,387finelychoppedcarrots,387finelychoppeddill,30finelychoppedfreshparsley,232finelychoppedgarlic,168,357finely chopped onions, 166 finely chopped parsley, 329 finely chopped plumtomatoes,,257finelychoppedredonion,20,67finelychoppedshisoleaves,417finelymincedcilantro,290finelymincedonion,290finelymincedparsley,309,403finelyshreddedlemonpeel,284,284finely-choppedbellpepper,286finely-choppedcelery,129fingerlingorredpotatoes,273firmeatingapples,,302firmorextra-firm,74firmsweetpears,302firmtofu,62,340,345firm-ripecaliforniaavocado,67firmlypackedbrownsugar,425flatleafparsley,39flavoredtortillas(about,127flour,27,30,35,45,75,97,134,144,181,183,187,190,198,220,284,306,319,334,341,342,360,378,418,423,428flourfor,406flourtortillas,131flowerets),23fooyee,94for,232forgarnish,125,130,414forserving,371frenchbeans,351

frenchdressing(low-cal),282frenchsaladdressing,419freshasparagus,177freshbasil,17,66,189,247,326,366freshbasilchopped,358freshbasilforgarnish,46freshbasilleaves,20,206,325freshbasilsprigs,370freshbeancurdinclear,365freshblackpepperpowder,,23freshblueberries,422445TheVegetarianCookbookfreshbreadcrumbs,74,183freshbreadcrumbs,415freshcalifornianectarines,351,376freshcaliforniapeaches,,231,276freshcaliforniaplums,264,351,376freshceleryleaves,404freshchoppedcilantro,150freshcilantro,279,295,390freshcilantrochopped,81freshcilantroorparsley,,291freshcoriander,139,415freshcornkernels,62freshdill,109,328freshflat-leafparsley,,107freshginger,74,93,274freshgingerpeeled,81freshgingerroot,421freshgratedcoconut,172freshgratedparmesancheese,257freshgreenchile,392freshgroundblackpepper,33,79,84,141,149,151,152,154,214,222,249,287,374freshherbs, 360 freshherbs, such as tarragonor oregano, 154 freshhot greenchile,187,220

freshhotgreenchili,90freshjalapenopepper,,387freshlasagnesheets,369freshlemonjuice,111,145,172,174,177,236,250,279,336,356,370,420,423freshlimejuice,57,59,67,81,295,358fresh linguine, 137 fresh minced basil, 400 fresh minced parsley, 217 freshmincedthyme,400freshmint,201,370,390freshmintleaves,145,202,356freshmintsprigsforgarnish,203freshmushrooms,108,197,207,211,215,263,294,348freshorfrozen,149freshorfrozenpeas,348,387freshorpickled,197freshor thawed frozen,93 freshorange juice,227,354 freshparsley,75,157,162,189,201,241,328,336,338,340,343,344,356,358,420freshparsleysprigs,87,153freshparsleysprigs,chopped,152,214,222freshparsleysprigs,nostems,113freshpeaches,251freshpeas,249freshpomegranateseeds,23freshricotta,360446Indexfreshshiitakemushrooms,,417freshspinach,373freshspinachleaves,,270freshtomato,57freshtomatoes,291,298freshwhitemushrooms,140,208,311

freshwhitemushrooms,,374freshly,311freshlyblackpepper,384freshlychoppedbasil,369freshlygrated,368freshlygratedginger,94freshlygratednutmeg,369freshlygratednutmeg,,35freshlygratedparmesan,133,258freshlygroundblackpepper,154,155,168,194,206,212,236,255,312,319,360freshlygroundpepper,107,123,171,238,259,281,382freshlygroundwhitepepper,30freshlysqueezedlemonjuice,38,39,212freshlysqueezedlimejuice,155freshly-groundblackpepper,287freshly-groundblackpepper,,59,153,308,326,373freshly-groundwhitepepper,,377frozenbabypeas,311frozenbroccoli,78frozenchoppedspinach*,133frozen green beans, 200 frozen green peas, 26, 404 frozen no-salt-added, 236frozennonfatvanilla,216frozenpeas,85frozenwholekernelcorn,50frying,187,220,404fusilli,244garammasala,24,85,121,283,314,389,394,395,403,404garammasalapowder,27,390garbanzobeans,89,112,134,332gardenpeas,268gardenburgerpatty,271garlic,44,79,126,133,135,139,146,173,174,

175,179,200,219,253,262,269,274,285,296,331,336,337,338,355,356,419,427garlic&redchilepasteto,94garlicbulb,307garlicclove,58,66,82,99,104,128,169,187,198,220,225,257,286,291,300,324,334,359,363,428garliccloveminced,332garliccloves,61,72,76,86,88,100,110,115,117,447TheVegetarianCookbook121,124,145,161,186,192,196,224,233,238,242,243,255,259,272,289,299,323,325,326,327,347,351,359,364,364,372,382,391,425garlicflakes,268garlicpaste,23,53,390garlicpowder,60,117,134,158,165,223,282,378,397garnish,17generouspinchofkasuri,23ghee,99,156,203,395ghee(clairifiedbutter),24gheeorbutter,391gheeorclarifiedbutter,27gheeorvegetableoil,,314ginger,88,105,119,120,139,285,427gingerpaste,23,53,390gingerroot,100,310,336,409gingerroot,262gnocciorotherpasta,,149goatcheese,171,177,295goldenraisins,118,119grandmarnier,251granulatedsugar,120,149,156,276,292,318,353granulatedsugarorhoney,264grated,320,345,381gratedcheddarcheese,49,98,240

gratedcoconut,53,392grateddaikon,417gratedfreshginger,20,29,143gratedginger,386gratedgingerroot,271gratedgruyErecheese,176,287gratedgruyerecheese,213gratedhardcheese(such,183gratedlemonpeel,55gratedlemonzest,172,238gratedmozzarella,133gratedmozzarellacheese,313gratednutmeg,65gratedparmesan,213,218,255,312gratedparmesancheese,17,37,60,87,98,140,178,181,185,207,219,240,258,326,342,348,375gratedparmesanorromano,45gratedparmigiano-reggiano,311gratedpeppercheese,67gratedpepperfinely,17gratedprovolonecheese,133gratedsharpcheddarcheese,88greekolives,199greekolivespitted,358greenbeans,126,152,346,348,392greenbellpepper,105,115,132,281,289,359greencabbage,261,420448Indexgreencardamompods,90,275greenchile,119,386greenchiles,26,27,52,95,379,407greenchili,86greenchilipepper,420greenchilies,105,139greenonion,68,106,162greenoniontops,109greenonions,93,95,310,320,363,384,408,409greenonionsfinelychopped,81

greenonionsslicedthin,157greenpeas,57,187,219,402greenpeas-,27greenpeasinbutter,375greenpepper,64,72,109,162,165,167,179,331,339,355,402greenpepper(red/yellow),258greenpeppers,76,299greensoybeans,252greensplitpeas,150greypoupondijonmustard,294groundblackpepper,49,90,207,211,213,294,311,317,375,426groundcardamom,415groundcardamomseeds,156groundchilipowder,197groundcinnamon,97,223,228,266,353groundcoriander,85,132,143,187,187,220,220,227,261,403,412groundcorianderseeds,194groundcumin,14,59,65,90,107,115,132,197,227,235,290,317,319,321,410,412,415groundcuminseeds,145groundginger,132,227,227,276groundmace,276groundnutmeg,55,223,240,246,276groundpepper,109,296groundredchilipepper,417groundredpepper,158,290groundroastpeanuts,142groundroastedsesameseeds,21groundrocksalt,382groundrocksalttotaste,382groundsage,200

groundturmeric,85,90,194groundwhitepepper,62,65,94groundnuts,,53gruyErecheese,44,147half,178halfandhalf,36half-and-half,187,203,220halved,399hard-boiled,411449TheVegetarianCookbookhard-boiledegg,423haricotbeans,350hashbrownpotatoes,277headbroccoli,278headcabbage,258,336headcauliflower,392headiceberglettuce,282headromainelettuce,,295hearredorgreencabbage,,400hearts,123heartspackedinwater,,123heavycream,37,108,137,171,178,187,220,226,342heavycreamorplainyogurt,210heeng,204herb-flavoredvinegar,122hoisinsauce,271,345,347homemadeorprepared,197honey,14,20,32,34,42,231,295,310,319honeyorbrownsugar,102hotchickenorbeefbroth,331hotchilioil,229hotchilipepper,71,72hotchilies,197hotcookedrice,290hotgreenchilis,415hotpeppersauce,64,319hotpeppersauceortotaste,413hotpeppersesameoil,310hotredpepperflakes,258hotsalsa,106hummus,199icecubes,83icingor-chocolate,380in,178

inacoffeegrinder),51inflorets,399inginger,283inthickslices,266inchcinnamonstick,187,220,389inchginger, 391 inchginger root, 24 inchpie shell, 211 inchpieceginger, 26inches),127instantchoppedonion,150instructions),392into 1/2-inch strips, 238 into 1/4-inch cubes, 81 israeli couscous, 107 italianparsley,239italiansaladdressing,140italianseasoning,60,158,174,196,208,260italiantomatoortomato,369italiantomatosauce,,133italiantomatosoupor,315italian-stylebreadcrumbs,128jackcheese,92jalapeno chiles, 155, 305 jalapenopepper, 61, 130 jalapenopepper seeded, 81jalapenopepperslices,317jalapenopeppers,59,291jar(7ounces)roasted,375juiceconcentrate,352julienne,261,261,261,261450Indexjuliennecut,125,125jumboshells,312kababmixture***,415kale,245kasha,166,268kidneybeans,14,234,283koshersalt,318,399large,400large(7inch)whole-wheat,270large bananas, 422 large basil leaves, 111 large bell peppers, 146 large blackcardamomseeds,389largebunc,244largecantomatoes,324largecarrot,124,145,270,289largecarrots,57,110largeclovgarlic,62,309largeclovegarlic,258largeclovegarlic,,304largecucumber,111largecucumbers,114,201largeeggwhite,353large eggwhites, 230 large eggyolks, 230 large eggplant, 51, 243 large eggs,207,211largefirmeggplant,39largegarlicclove,,212largegarliccloves,111,

206,239,340,408,410largegarliccloves,,16,138largegarlicheads,294largegreenbellpepper,413largegreenbellpepper,,273largegreenpepper,309largegreenpeppers,233,317largehandfulsbasil,259largehard-cookedeggs,,129largeheadcauliflower-broken,178largeheavysweetred,106largeonion,15,49,57,148,187,190,220,232,245,314,327,340,425largeonions,88,110,169,334largeorange,118largepinchoregano,244largepotato,402largepotatoes,57largepotatoeswithskin,23largeredbellpepper,273largeredbellpepper,,16largeredonion,213largeripeavocado,364largeripeplumtomatoes,,123largeripetomatoes,72,137largerussetpotatoes,,186,219largesweetredbellpepper,140largetomato,131,402largewhitemushrooms,,425largewhiteonion,408largeyellowbellpepper,,273largeyellowcrookneck,408largeyellowpeppers,48451TheVegetarianCookbooklargezucchini,382lasagnanoodles,77,180,218,339,340lasagne(seebelow),369leafromainelettuce,199leaves,259,295leeks,71,350lemon,30,30,33,36,66,101,113,149,152,210,

264,273,287,374,381lemoncakevariation***,381lemondilldressing(seerecipe),199lemonjuice,21,21,27,35,41,55,89,99,101,112,116,118,121,123,134,154,157,161,162,202,237,238,246,282,284,294,306,333,335,340,362,364,365,385,390,398,404,415,417lemonjuiceorvinegar,86lemonshakerdressing,79lemonslices,30lemonwedges,289lemon-grate the rind, 141 lemons, 399, 399 lengthwise slices, 382 lentils, 93,274,274,274,274lettuce,155lettuceleaves,57,157,282,426lightcorn syrup,55 lightcream,298,306 light italiandressing,57 lightmiso,340lightsoysauce,94,168,347lightvegetableoil,389lightlycrushed,138lime,421limejuice,290,300,305limetwists,404limewedges,197limes,61linejuice,296linguini,178liquidshortening,282liquidsmoke,317lo-calwhippedtopping,80loavesslicedwhitebread,306long-grain,197long-grainbrownrice,289long-grainrice,403looselypackedfreshbasil,295lotusrootormushrooms,415lowsodiumsoysauce,345low-fatbuttermilk,153low-fatcottagecheese,153,236

low-fatfourtortilla,376low-fatlow-sodiumchicken,373low-fatricottacheese,348low-fatyogurt,153low-sodiumbeefbroth,117low-sodiumchickenbroth,429low-sodiumketchup,65lowfatmilk,223,412lrgbunchspinach,423macaroni,181,200452Indexmadrascurrypowder,119maltvinegar,105mangochutney,404mangopeeledandcut,81mangopowder,27manicotti,364manicottishells,189,190maplesyrup,344margarine,136,166,294marinarasauce,45marjoram,48,287mayonaise,397mayonnaise,87,101,153,249,338,374mayonnaise-typedressing,259mediterranean,371medium(about3ounces,270mediumavocado,235mediumbermudaorspanish,263mediumbutternutsquash,343mediumcarrot,117,203mediumcarrots,79,160,350,427medium cauliflower, 24, 85medium chayote squash, 95medium corn on thecob,105mediumcriminimushrooms,,399mediumcucumber,98,109mediumcucumbers,162,361mediumegg,368mediumeggplant,35mediumeggplant,41,379mediumeggplants,72,128,391mediumfennelbulb,408mediumfreshcaliforniaplum,252mediumfreshtomatoes,356mediumgarliccloves,403mediumglobeartichokes,30mediumgreenbellpepper,62

mediumgreenpepper,49mediumgreenpeppers,,308mediumheadromainelettuce,,98mediumleeks,171mediumonion,90,114,130,175,194,196,203,230,243,289,312,317,321,332,338,349,402mediumonionpeeledand,403mediumonions,72,76,139,274,337mediumparsnip,57mediumpeppergreen,332mediumpotato,124,266mediumpotatoes,24,76,351,392,394mediumredbellpepper,52mediumredbellpeppersdiced,59mediumredonion,155,160,193,261mediumredoniondiced,59mediumredpepper,278,335453TheVegetarianCookbookmedium red peppers, 308medium ripe tomatoes, 206medium ripe tomatoes,,305mediumsizewaxyboiling,21mediumsizedcarrots,395mediumsweetpotatoes,377mediumsweetpotatoes,,353,354mediumtomato,89,203,294mediumtomatoes,24,49,52,73,76,109,132,139,194,246,274,287,333mediumturnip,57mediumyellowbellpepper,52mediumzucchini,258,399,428mediumzuchinni,408medium-sizedtomatoes,314meloncubes,376meltedbutter,306,342meltedbutterorarine,284,

284methi,23mildpaprika,227mildredorwhitewine,,273mildsalsa,92,375mildvegetableoil,203,412mildvegetableoilfordeep,187,220milk,17,35,98,108,130,147,156,182,190,230,341,353,378,428millet,202,268minced,39,285mincedbasil,373minced cilantro, 106, 236 minced cloves garlic, 254 minced coriander, 395mincedfreshcilantro,143mincedfreshginger,19,90,364,415mincedfreshoregano,65mincedfreshparsley,143,365mincedfreshthyme,65,401mincedgarlic,65,370,375,415mincedgingerroot,126mincedonion,207,217,309mincedonions,415mincedparsley,206mincedrosemary,373mincedsage,373mincedseededfreshhot,142mint,39,99,402mintsprigs,153minuts,344mix,264mixed fresh fruit (try, 144 mixed vegetables, 173 monterey jack cheese, 131montereyjackw/jalapenos,,317mostaccioli,125mozzarellacheese,45,60,78,123,148,190,339mungbeans,395muscovadosugar,105mushroomcaps,209,387mushroompieces,196454Indexmushroomsoakingliquid,,69mushrooms,16,36,52,52,57,129,166,179,190,209,212,278,286,310,

327,340,342,346,363,382mushrooms(choppedfine),306mustard, 95, 171 mustard greens, 245 mustard oil, 51 mustard powder, 88mustardseed,420mustardseeds,23,53,84,204,348,427napacabbage,94naturalapplesauce,55naturalsharpcheddar,182naturalyogurt,249navel oranges, 20 nectarines, 216, 276 neufchatel cheese, 177 nonfat granola,231nonfatyogurt,91nonstickcookingspray,264,294nonstickcookingspray,,362noodles,60,252,382nutmeg,36,42,57,227,286,340,341,342,343,354,382,382nutmegtotaste,137nutritionalyeast,322,323,385nutritionalyeast"cheesy",,165nuts,409oil,23,26,27,27,45,53,71,75,96,97,124,124,134,142,156,208,234,283,307,322,323,324,324,338,347,366,366,379,382,398,407oilcuredblackolives,225oilcuredorbrined,192,224oilfordeepfrying,71oilforfrying,72,143oilorghee,386oilorsoymargarine,268oilpackedsundried,,48oilspray,262oliveoil,35,38,41,59,59,61,64,73,76,79,82,90,99,107,110,119,120,124,130,138,145,146,148,152,154,169,169,174,179,184,189,192,192,193,197,198,200,202,202,209,212,213,

217,224,224,233,233,237,241,243,243,245,247,254,257,265,269,285,286,289,295,296,299,300,308,309,312,321,325,326,327,328,329,333,340,349,351,356,358,358,359,363,365,370,372,373,374,382,382,398,418,421,425,429oliveoilforthepasta,206oliveoil-flavorednonstick,354oliveorotheroil,30455TheVegetarianCookbookoliveorvegetableoil,123,131,258ondishsize,315onegrapefruit,400onehour,94onelime,400one-inchpiececinnamonstick,203onion,38,82,104,115,117,124,132,134,146,173,179,185,193,240,246,263,279,283,298,323,331,336,355,366,372,386,389,400,404,428onionflakes,268onionpaste,53onionpowder,60,158,277onionsalt,260onions,53,53,124,135,142,163,164,165,200,209,226,234,234,241,299,307,328,390,411onlytoyellowcobra,314only***,418optional,197,197,400or12sheetsdried,369or125gcastersugar,301or2cansdrainedwell,106or2teas.fresh,239or6freshcaliforniaplums,276

orcheddarcheese,44orfreshcooked),161orhinginhindi,314orhoney-vinegardressing,281ormorehotgreen,21oroil,24orparsley,369orpeachyogurt,216ortotaste,236,258or-peanutbutter,357or-sunflowerseedb,364or-tamari,278or-water,69orange,102,192,224,225,325orangeextract,377orange fruit spread,362orange juice,20,344,345orangerind,354oranges,61,228,426oregano,57,124,165,179,185,209,269,324,324,327,338,359,363,382oreganoleaves,180,207oriental,19orientalsesameoil,126overandwashed,403overnightanddrained,299oystermushrooms,230oystersauce,366package(10ounces)frozen,375package(15oz.)firmtofu,14packageanyedenudon,278packagechopped,217packageedenkamutspaghetti,335packageedenshiitake,278packageequalsweetener,316packagefrozenbabylima,49456Indexpackagefrozengreenpeas,24packagefrozenspinach,338packagejell-oorangegelatin,83packageknorrvegetable,338

packagewontonskins,,310packages(9ounceseach),374packedbrownsugar,353packeddarkbrownsugar,318packetnutrasweetartificial,114packetsequal,377pan,156panchphanonmix*,51paneer,52,194paprika,17,65,88,101,104,113,130,139,182,187,210,220,227,273,274,289,296,320,331,341,382parmesan,178,293parmesancheese,21,35,36,128,136,149,190,194,206,208,215,237,239,241,249,277,287,328, 337, 339, 366, 371 parmesan; grated, 429 parmesano-reggiano, 259parmigiano-reggianocheese,247parsley,57,99,123,134,161,190,191,202,233,273,279,321,327,333,401parsleyflakes,397parsleyleaves,364parthoisinsauce,271part-skimmilkmozzarella,218part-skimmozzarellacheese,373partsricewinevinegar,271passata,198pasta,36,235,239,244pastaofyourchoice,233pastashape,244pastashells,311pastashellsorbow,166pasta-littlestarsorshells,249pastrydough,250pastryfor9"pieshell,226peapods,93,278peachyogurt,231peaches,250peanutbutter,100,252,336peanutoil,93,94,168,336,357,420

peanutoilforfrying(about6cups),428peanutoilorcanolaoil,126peanutorcornoil,415,415peanutorotheroil,,271peanuts,185peas,293,394pecans,228,344pecorinosardocheese,247peeled,187,219,354,403peeledandchopped,194peeledandcored,302peeledandfinelychopped,212457TheVegetarianCookbookpeeledandfinelyminced,403peeledandhalved(about,353peeledandminced,17peeledsmallpotatoes,,27penne,240,257penneorothertubularpasta,257,408penneorziti,254pennepasta,238pennerigati,255pepper,78,106,125,132,132,134,148,177,177,178,180,185,215,217,226,295,324,336,339,339,342,342,366,370,410,429peppertotaste,19,137,190,230pepperidgefarmherbstuffing,337peppers,247peppers&yellow,239perfectlyshapedmedium,209pestosauce,260picantesauce,131,321piecefreshginger,346piecegingerroot,404pieces,429piecesofsundriedtomato,,371pimentostripsforgarnish,111pinchpepper,344pinenuts,21,111,194,206,247,326,423

pinenutsoralmonds,289pineapplechunks,117pineapplejuice,29,409pineappleororangejuice,42pinenuts,259pintobeans;cooked,307pitahalves,99,119,334pitapocket,199pitapockets,270pkg(12oz.)frozen,129plainfettuccine,347plainflour,71,156plainlow-fatyogurt,109,228,319plainpressedtofu,252plainunflavoredgelatin,62plainyogurt,33,39,201,387,425plainyogurtorsourcream,197plasticwrap,276plumtomatoes,148,175,366,384plumwine,261plus2tbsbeer,232pn-sugaroralittlehoney,364pncayenne,48pncayennepepper,271pncloves,32pncoarsesalt,247pnfreshlygroundpepper,167,331pngroundasafetida,21pnnutmeg,32,187,220pnofcayennepepper,107pnoffreshlyground,305pnparsleyflakes,263pnpepper,184458Indexpnredpepperflakes,426pnsaffronthreads,301pnsalt,121,129,167,321pnsugar,244pnsweetbasil,263pnturmeric,99,171,187,204,220,283polenta,265poppyseeds,48,103,419porcinimushrooms,255portabellamushrooms,425potstickerwrappers,417potato,44potatoes,21,91,173,392,

404powdercayennepepper,88powderedmilk,156powderedsugar,251prebaked10"tartshell,171prebaked(16ounce)pizza,140precooked(1cupuncooked),308preferablychinese,403preferablydurumsemolina,418prego,180prepared horseradish, 212 preparedmustard, 184 prepared salsa, 290 preparedspaghettisauce,128presoakedmincedtreeear,68processedcheese,52provolone,46pumpkin,285qtychocolatefudge,380quarter-size,346quesofrescaorcrumbled,376quickbrownrice,135quickcookingbarley,49quickcookingbrownrice,413quinoa,279,280radish,162,409radishes,99,101,121,193,282raisins,32,83,97,116,187,203,220,264,344,388raspberries,216raspberries-donotthaw,284rawbarley,117rawbasmatirice,,389rawbulgur,309rawpotato,385rawrice,266ready-friedbeancurd,142recipesavorysaladdressing,281redandgreenbell,239redapples,33redbellpepper,20,46,61,66,261,281,359,363redbellpeppers,,238redchile,171redchilepowder,15,27,95,170,386,394redchiles,205

redchilipowder,390redcurrantjelly,288redkidneybeans,49,160,200redlentils,138,246459TheVegetarianCookbookredlentils(4oz),173redonion,61,64,160,202,281,296,305,359,361redonions,239,300redoryellowbell,132redoryellowtomatoes,273redpepper,64,76,314redpepperflakes,20,269,299redpeppers,193,375redradishes,395redripetomatoes,146redwine,175,288,325redwinevinegar,14,59,64,73,119,229,291,295reduced-calorie,304reduced-fat,129reduced-fatcreamcheese,41reduced-fatmayonnaise,129reduced-fatvanillayogurt,18reduced-sodiumsoysauce,19,261regularorfirmtofu,68removemoisture,417ribscelery,400rice,15,300,308riceflour,26riceorricepowder,170ricepowder,204,386ricevinegar,101,427ricewineordrysherry,357ricewinevinegar,39,201,261,345rice*,313ricotta,190ricottacheese,45,60,133,312,339rigatoni,246rigatonipasta,370rinsedanddrained,208,320,320rinsedandfinelychopped,357rinsedcannedblackbeans,,304ripeavocado,111

ripeavocados,155,290,400ripebananas,42ripemango,29ripeorgreenolives,210ripetomato,295ripetomatoes,39,90,183,325,407roastedredbellpeppers,,47roastedsesameoil,229rolledoats,223romainelettuce,33,296romanocheese,17,190roquefortcheese,209rosemary,265roughlychoppedcoriander,86roundhalved,57roundpotstickerwrappers,271rumorbrandy,102saffloweroil,84,141,222,287saffron,390saffronthreads,299saladgreens,228saladoil,78,191,263460Indexsaladoilforfrying,417salad--------,358salsa,235salsaverdefordipping,,232salt,14,15,17,20,21,23,25,26,26,27,27,30,36,38,44,48,49,51,53,53,62,64,68,71,71,72,72,78,85,86,89,89,94,95,97,98,100,105,106,107,108,109,111,112,120,122,123,125,126,132,133,138,142,146,148,148,154,155,161,162,169,171,171,172,178,179,180,182,183,185,187,187,191,194,196,

200,201,202,203,204,206,207,208,209,211,212,213,217,220,220,226,226,227,234,235,238,243,254,255,259,263,272,274,282,283,286,287,289,290,296,304,305,306,309,311,314,317,325,325,328,331,334,335,336,339,340,341,342,342,346,347,354,355,356,360,361,366,370,375,377,378,379,386,387,387,389,390,392,394,395,399,401,402,403,404,406,407,411,412,420,420,425,428,429salt&pepper,48,76,233,351salt&peppertotaste,189,248saltandblackpepper,,421saltandfreshgroundpepper,257saltandfreshlyground,91,145,279,295,329,369saltandpepper,58,59,99,118,119,131,138,178,239,243,244,247,265,269,334,345,363,365saltandpeppertotaste,35,39,39,268saltortotaste,110saltplusadditional,232salttotaste,19,72,137,143,190,197,230,234,273,273,312,348,384salted,120saltedwater,266,279sambucaliqueur,66sauce,186,324,375sauceorothervegan,165savethetopcenters,,124scallion,64,281scallions,44,89,101,118,181,219,261,328,333,

335,356seasalt,55,79,82,84,113,124,141,149,151,152,176,214,222,249,374,397seasoned,133seasonedpepper,191seasonedricevinegar,93seasonedsalt,397seeded,59seededandcoarselychopped,299461TheVegetarianCookbookseeded and cut into, 16 self-rising flour, 230, 380 semisweet chocolate, 292semolina,407serranoorjalapenopeppers,,39serranopepper,110serving,429sesameoil,21,38,44,68,69,93,94,100,168,253,345,355,417sesameoil(optional),19sesameseed,134sesameseedbagel,42sesameseeds,38,44,53,168,321sesamesticks,223shajeera,53shallots,124,177sharpcheddarcheese,270sharpcheddarcheese,,320sheetpreparedpuff,250sheetsdepending,315sheetsphyllodoughvegetable,262shell,140shelled,270shelledfreshpeas,194sherry,108,261sherryvinegar,425shiitakemushrooms),68shortgrainrice,169shredded,125,218,349shreddedcheddarcheese,184,187,219,378shreddedcoconut,95shreddedfontinacheese,,140shreddedfreshbasil,370shreddedgreencabbage,74shreddedlettuce,162shreddedmozzarellacheese,128shreddedparmesancheese,290shreddedreduced-fatcheddar,375shreddedtofucheddar,384sichuanpreservedvegetables,357skimmilk,144,183,348slicefrenchbread,79sliced,99,178,384sliced(about5cups),374slicedblackolives,111,319slicedcarrots,236slicedcrosswise,235

slicedfreshcalifornia,216,250slicedfreshmushrooms,236,242slicedgreenbellpepper,236slicedgreenonionswith,321slicedleeksorscallions,311slicedmushrooms,217,260slicedpotatoes,398slicedstrawberries,,144,216slices,129slicesbacon,423slicescountrystyle,138slicesitalianbread,373,429slicesmozzarellacheese,45462Indexslicessandwichbread,252sliceswhitebread,87slivered,48sliveredalmonds,20sliveredgreenonions,159sliveredsnowpeas,172smbanana,223smcanmandarinorangeslices,29sm can pineapple, 29 small tomato paste, 200 small bell pepper, 58 smallbroccoliflorets,65smallbunchfreshspinach,141smallcanstomatopaste,185smallcarrot,62,299smallcauliflower,84,391,395smallcauliflowerflorets,,257small celery ribs,289 small cilantro,283 small cucumber,356 small eggplant,239smalleggplants,279

smallfreshmushrooms,191smallgarlicclove,,360smallgrapefruit,316smallgreenbellpepper,,99smallgreencabbage-about2cupschopped,101smallheadromainelettuce,,333smalljarsun-dried,46smallmacaroninoodles,169smallonion,58,99,107,147,168,255,285,293,299,306,324,371,423,426smallpiec,224,400smallpitabreadrounds,18smallpretzels,222small red bell pepper, 67 small red onion, 153 small red potatoes, 247 smallseededgreenchili,395smallshallotor1green,400smallshallots,62smallsweetgreenpepper,,157smalltartapple,270smalltomatoes,98smallyellowzucchini,29smallzucchini,118,427smallzucchini squash,178smokedpaprika,318snipped,291snippedfreshparsley,57snowpeapods,28snowpeas,136,229,255,261soaked20minutes)-,389soakedin1/2cuplukewarm,230soba,278softsilkentofu,55softtofu,75,260softenedbutter,137sor.gratedparmesan,189sor.mozzarella,189sorrentogratedparmesan,189463TheVegetarianCookbooksorrentomozzarella,189sorrentoricottacheese,189soup,369soupmix,338

soupor99%/fatfree,371sourcream,78,92,181,194,211,214,219,226,277,319,396,397,425sourcreamorplainyogurt,85soybeans,321soymilk,364soymozarella,260soynuts,332soyorothervegetable,75soysauce,41,68,68,74,75,93,101,115,159,159,228,253,279,299,307,427soysauceortamari,229soyyogurt,300spagettisauce,260spaghetti,44,100,179,209,325spaghettiorotherpasta,243spaghettisauce,110,197,307,365,382spaghettisauceofchoice,60spaghettisquash,344,355spaghetti,,244,324spicyuncookedpoppadoms,302spinach,118,118,120,206,207,217,245,328,329,340,382,423spinachfettuccine,347spinachleaves,240,246spinachpuree,418spinachsouffle,129spinachspaghetti,48spiralpasta,359splitpeas,120,274spoonful),377sprigcurryleaves,407sprigscilantro,400sprigsfreshparsley,79,84,85sprigs parsley, 400 sprinkle of parsley, 234 squares, 132, 289 squash, 29, 408squeezedlimejuice,376ssourcream,338stalkcelery,49,261,385stalksbokchoycabbage,,261stalkscelery,33,160,411stalksfennelbulborcelery,287stalksgreenonion,385stemmed,122stewedtomatoes,196,208,408stickarine,353stickcinnamon,388

stock,118,118,285,357,395strawmushrooms,29stringbeans,403sugar,59,76,94,119,142,143,154,160,168,196,201,216,223,250,253,254,263,266,284,284,301,345,352,357,361,365,380,423sugarreplacement,80464Indexsugarsnaps,255sugartotaste,127summersquash,pale-green,151sun-driedtomatoes,194,257,269sunflower oil, 122, 380 sunflower seeds, 185, 224 sunflower sprouts, 121superfinesemolinaflour,399sweetandsoursauce,409sweetgreenpeppers,163sweethungarianpaprika,145sweetpicklejuice,419sweetpicklerelish,129sweetpotatoes,354sweetredoryellow,246sweetredpepper,130sweetredpeppers,148sweetener,114sweeteneror1/4cupequal,377swisschard,355swisschardorescarole,,238swisscheese,211,341syrup,156tabouli,199tahinapaste,161tahini,41,82,227,340tahiniorpeanutbutter,,364tamari,29,110,186,310,322,323,327,359,359tamariorsoysauce,417tamarindpaste,379tamarindpulp,53tamcon,204tangerineorlemonzest,,345tarragon,47,331,340tarragonleaves,211taste,94,235tempeh,310texasgoatcheese,360thawed,158thawedfrozencorcook),

321thetempuravegetable,406thickandchunkysalsa,50thickeggplant,45thicktomato-basedbottled,106thicklysliced,425thin,16,235thingreenbeans,247thinrings,139thinspaghetti,229thinstrips,359thinlyslicedcelery,123thinlyslicedgreenonions,229thinlyslicedmushrooms,90thinlyslicedsweetred,177thinlyslicedzucchini,218thinly-sliced,376,376thyme,44,48,110,118,175,285,307,325,327,336,355,385thymefinelymined,239ties,166tinnedtomatoes,123to4),21togarnish,38totaste,178to12asparagusspears,37465TheVegetarianCookbooktotaste,59,153,258,281,308,312,326,373,377,421toasted,74,321toastedbreadcrumbs,384toastedcashews,392toastedoatcereal,222 toastedpinenuts,46,246toastedsesameoil,159,344tofu,74,322,323,323,327,363,364,364,382,417tofuricotta,165tofutartarsauce,,75tomatillos,400tomato,44,162,179,199,209,374tomatojuice,418tomatopaste,91,105,165,179,196,203,217,321,324,336,347,425tomatopaste-half7oz.can,

309tomatopuree,65,169,242tomatosauce,50,78,148,242,243,322,323,340,378tomatosauce-=or=-passata,233tomatosauceorspaghetti,,186tomatosoup,371tomatosoup(295g),173tomatosouportomato,371tomatosouportomatosoup,315tomatowedges,193tomatoes,14,79,105,125,135,165,237,283,289,300,307,363,369,370,392tomatoesonthevine,371tomatoespeeled,358tomatoesskinnedseeded,,256tomatoeswithjuice,,410tomatoes;washed,197tomatoes,,46toordal,205tops,321torn,98,333torngreenleaflettuce,153tornspinachleaves,20trenette,248trimmedandtorn,270turmeric,24,88,95,120,132,138,227,274,300,313,348,391,395,398,404,412turmericortotaste,349turmericpowder,53,389tvpgranules,307unbleached,406 unbleached all-purpose, 96 unbleached all-purpose flour, 55, 143, 397unbleachedflour,36,398unbleachedwhiteflour,17,42,406uncookedinstantwhiterice,50uncookedlinguine,93uncookedrice,117undilutedfrozen100%juice,352466Indexundilutedfrozenorange,352unprepared,396unsaltedarine,362unsaltedbutter,107,116,

187,220,250,293,360,366,366unsaltedbuttertosaute,52unsweetened,42unsweetenedapplesauce,42unsweetenedpineapple,80upto10,21upto400ml(14floz),173uraddal,15,96,348uslighee,298v8juice,333vanilla,42vanillaextract,55,144,353,362vanillalowfatyogurt,422vanillapod,301vanillasugaror-superfine,380veganmargarineforgreasing,380vegetable,345vegetablebase,150vegetablebouillon,310vegetablebouilloncube,160vegetablebroth,332,429vegetablecookingspray,158,290vegetableoil,14,21,49,62,67,89,105,116,117,128,138,139,147,157,162,194,223,253,261,274,291,331,340,347,390,402,403,426vegetableoilfordeep,,404vegetableoilfordeep-fry,232vegetableoilspray,271vegetableorlow-sodium,311vegetablerecipeblend,,396vegetablestock,47,62,105,145,166,172,238,299vegetablestockcubemade,173vegetablestockorwater,,268vegetablesofyourchoice,,386vegetables:,406vermicelli,419vinaigrette,270vinaigrette***,295vinegar,69,154,160,273,387,423

virginoliveoil,255,273,273,399walnuts,32,118,124,190,265,340,362,411warmmilk,390,404warmwater,27,385,411warmwaterfor20,,344washedanddrained,368water,19,29,30,32,34,37,38,50,51,55,64,65,68,72,74,75,84,93,100,103,112,115,117,120,135,150,152,156,159,160,163,164,168,169,175,180,185,187,187,467TheVegetarianCookbook191,197,200,203,216,220,220,221,253,253,254,259,264,266,266,274,281,283,294,298,299,302,308,310,313,324,349,361,362,365,366,380,402,407,409,412,415,418,423waterandchoppedfinely,230waterchestnuts,29,93,271water chestnuts,, 338 water or olive oil, 242 water or stock to cover, 58watercress,210watercress-leavesonly,153wedgeparmesanorromano,247wheat,222wheatgerm,55,134whey,194whitebeans,47,238whitebeans(cannellini),,208whitecabbage,205whiteflour,88,104,147,292whitegrambeans,138whitegrapejuice,160whitemiso,82whitemushrooms,153,213whiteonion,66

whiteonions,226whitepepper,146,201,286whiteradishes,333whiterice,197whitevinegar,114,114,142,263,361whitewine,240,241,301,366whitewinevinegar,20,119wholeallspice,316wholeblackmustardseeds,403wholeblanchedalmonds,19wholecarrots,175,200,336wholecashewnuts,187,203,220wholecashews,390wholecelerystalks,175wholecloves,187,203,220,276,316,387wholecuminseeds,387wholedriedhotredpepper,194wholedriedredchili,314wholeeggs,328,342wholefenugreekseeds,,21wholefilodoughsheet,328wholegiantshells,147wholegrainbreadcrumbs,185wholegrainlasagna,60wholegrainmustard,421wholeheadgarlic,39wholejalapenogreen,24wholekernelcorn,320wholemungbeanpicked,403wholenaturalalmonds,222,318wholeportabellamushrooms,,154468Indexwholeredchilepeppers,,348wholeredripetomatoes,174wholeshallots,108wholestaranise,301wholewheat,324wholewheatflour,32,55,

92,223,385wholewheatspaghetti,327wholezucchini,200whole-wheatbread,129whole-wheatpastryflouror,96whole-wheatpastryorwhite,,74wholemealspaghetti,246wholemealspaghetti1"bits,124wht.grapejuiceconcentrate,55wine,125,177wineorcidervinegar,,91winevinegar,84,191,282winterpears,264worcestershiresauce,105,337yellowapples,288yellowasafetidapowder,314yellowbeansauce,347yellowbellpepper,61,363yellowbellpepperchopped,358yellowchilepowder,23yellowcornmeal,103yellowcrooknecksquash,151yellowmungbeans,138yellowpepper,64yellowraisins,312yellowsplitpeas,15,138,395,414yellowsquash,239yogurt,51,113,170,390zitipasta,45zucchini,76,125,136,149,178,249,286,287,294,351zucchiniflowers,399469

TableofContentsdegdegdegdegdeg

TableofContentsTableofContents...........................................................................iiA-M.....................................................................................................14N-Z...................................................................................................216Index................................................................................................431

degdegdegdegdegChapter1

A-MAHONEYOFACHILI

Source:TheVegetarianCookbookIngredients1package(15oz.)firmtofu1tablespoonvegetableoil1cupchoppedonion3/4cupschoppedgreenbellpepper2clovesgarlic,finelychopped2tablespoonschilipowder1teaspoongroundcumin1teaspoonsalt1/2teaspoondriedoregano1/2teaspooncrushedredpepperflakes1can(28oz.)dicedtomatoes,undrained1can(15-1/2oz.)redkidneybeans,undrained1can(8oz.)tomatosauce1/4cuphoney2tablespoonsredwinevinegarMethod

ADAISource:TheVegetarianCookbookIngredients1cuprice1/3cupuraddal1/3cupchanadal1/3cupyellowsplitpeas

1teaspoonsalt1teaspoonredchilepowder1largeonion,(opt)1carrot,(opt)1/4cupcoconut,grated(opt)Method

ADRIATICRAVIOLISource:TheVegetarianCookbookIngredients1lb.asparagus,fresh1lb.cheeseravioli,small,frozen5tablespoonsbutter,ormargarine1largeredbellpepper,seededandcutinto1thin,2-inch-longstrips(1cup)1/2lb.mushrooms,thinlysliced(about2cups)4largegarliccloves,peeledandminced3tablespoonsunbleachedwhiteflour21/2cupsmilk1/4teaspoonsalt1teaspoonpaprika,plusadditionalforgarnish1tablespoondijonmustard1/4cupfreshbasil,chopped1/2cupromanocheese,(2ounces),finelygratedpepperfinelygratedparmesancheeseMethod

ALADDIN'SPIZZASource:TheVegetarianCookbookIngredients2smallpitabreadrounds1/4cupreduced-fatvanillayogurt2 tablespoonschoppeddriedfruitsuchasapricots, raisins,apples,orpearsMethod

ALMONDJADESTIR-FRYSource:TheVegetarianCookbookIngredients11/2tablespoonscanolaoil,divided

2clovesgarlic,halved1/2cupwholeblanchedalmondsassortedvegetables,thinlysliced2-3teaspoonsmincedfreshginger1/3cupwater3tablespoonsreduced-sodiumsoysauce2tablespoonscornstarchSalttotastePeppertotaste1teaspoonOrientalsesameoil(optional)3cupscookedbrownriceMethod

ALMOND-CITRUSSALADSource:TheVegetarianCookbookIngredients1/3cuporangejuice2tablespoonswhitewinevinegar2tablespoonsalmondorvegetableoil1tablespoonhoney2teaspoonsgratedfreshginger1/4teaspoonsalt1/8teaspoonredpepperflakes2naveloranges,peeledandsliced1/2redbellpepper,sliced1/4cupfinelychoppedredonion6cupstornspinachleaves2/3cupssliveredalmonds,toastedMethod

ALMOSTNONFATPESTOSource:TheVegetarianCookbookIngredients11/2cupsfreshbasilleaves2clovesgarlic,peeled1/4cuppinenuts1/4cupparmesancheese,grated1/4cuplemonjuice,freshlysqueezedMethod

ALOOACHAAR(NEPALPOTATOSALAD)Source:TheVegetarianCookbookIngredients

4mediumsizewaxyboilingpotatoes4tablespoonsgroundroastedsesameseeds3tablespoonslemonjuice,(freshsqueezed)(3to4)1teaspoonsalt1ormorehotgreenchiles,finelyminced(*)4tablespoonssesameoil2teaspoonsvegetableoil1pngroundasafetida8wholefenugreekseeds,upto103tablespoonscilantro,mincedMethod

ALOOGOBHIMETHIKATUKSource:TheVegetarianCookbookIngredients4largepotatoeswithskin1tablespoonfenugreeksalt,totaste1/3cupoil1/8ouncemustardseeds24curryleaves2/3ouncesgingerpaste,strained1/3ouncegarlicpaste,strained13/4lbs.cauliflower(cutintomedium-sizedflowerets)1teaspoonyellowchilepowder1teaspoonamchurpowder1/2teaspooncuminpowder1/2teaspoonfreshblackpepperpowder,coarselygroundgenerouspinchofkasurimethi***FORTHEGARNISHING***11/8ouncesfreshpomegranateseedsMethod

ALOOGOBIMATTARSource:TheVegetarianCookbookIngredients1wholejalapenogreenchile,minced2clovesgarlic,fresh,minced1/2inchgingerroot,fresh,minced1tablespooncuminseeds1tablespoonblackmustardseeds

1tablespooncorrianderseeds4tablespoonsghee(clairifiedbutter)oroil4mediumpotatoes,diced1mediumcauliflower,cutintoflorets1packagefrozengreenpeas2mediumtomatoes,fresh,diced1/2teaspoonturmeric2teaspoonscorianderseeds1/2teaspoongarammasala1tablespoonsalt3tablespoonscoriander(cilantro)fresh,coarselychoppedMethod

ALOO MATTAR KE CHOP (POTATO PATTIES WITH GREEN PEAFILLING)

Source:TheVegetarianCookbookIngredients11/4lbs.boiledpotatoes,peeledandmashed1/4cupcornstarch1/4cupricefloursalt,totaste***FORTHEGREENPEAFILLING***3/8cupsoil1/2teaspooncuminseedsoil2/3cupsfrozengreenpeas,blanched1/2teaspoonchilepowder4greenchiles,choppedfine1/2cupcorianderleaves,choppedfine1inchpieceginger,juliennesalt,totasteMethod

ALOOSAMOSASource:TheVegetarianCookbookIngredients***PASTRY***225gflour50ggheeorclarifiedbutter1/2teaspoonsalt1/2teaspooncarawayseedsorajwain75warmwater***FILLING***

2tablespoonsoil1teaspooncuminseeds11/2cmginger,gratedfine1teaspoongarammasalapowder2cupsboiled,peeledsmallpotatoes,diced1teaspoonredchilepowder1teaspoonmangopowder2teaspoonscorianderpowder11/2teaspoonscuminpowder1teaspoonchilepowdersalt,totaste1/2cupgreenpeas-(boiledinwaterwithalittlesalt)2greenchiles,deseededandchopped1/2cupcorianderleaves,chopped1tablespoonlemonjuiceoil,fordeep-fryingMethod

AMAZINGIMPROMPTUSWEET-N-SOURSTIR-FRYSource:TheVegetarianCookbookIngredients1/4cupchoppedscallions2clovesgarlic,mincedcanolaoil,(sesame,oilwouldworkwell,1cupsnowpeapods,de-stringed1smallyellowzucchinisquash,sliced11/2cupsbroccoli,(floretsand,stems,cutintosmallpieces)12ouncesstrawmushrooms1/2cupbeansprouts1/2cupwaterchestnuts1/2cupbambooshoots1/4cupchoppedredbellpepper1smcanpineapplechunks,(unsweetened,savethejuice)1smcanmandarinorangeslices1ripemango,peeled,seeded,andsliced-sauce---11/2cupstamaripineapplejuice,(leftover,fromthecan)3tablespoonscornstarch,(orenough,tomakedesiredthickness)2tablespoonswater2teaspoonsgratedfreshginger

MethodANGINARESMEANITHO-ARTICHOKESWITHDILL

Source:TheVegetarianCookbookIngredients12mediumglobeartichokes1lemon,(juiceonly)lemonslices3tablespoonsflour,(optional)1/2cupchoppedscallions,whiteonly1/4cupoliveorotheroil1lemon,(juiceonly)3cupswatersaltfreshlygroundwhitepepper2tablespoonsfinelychoppeddill3teaspoonscornstarchcoldwater2eggschoppeddillforgarnishMethod

APPLECAKESource:TheVegetarianCookbookIngredients2tablespoonsbutterormargarine1/4cuphoney1/4cupdatesugar1/4teaspooncinnamon1pncloves1pnnutmeg1apple;peeled,cored,-slicedabout1/8"1/4cupbutterormargarine1cupdates,pitted1/2cupwater1/2cupraisins1/4cupwalnuts,choppedorpecans11/2cupswholewheatflour1teaspoonbakingsoda1teaspoonbakingpowderMethod

APPLE-CELERYSALADSource:TheVegetarianCookbook

Ingredients1/2cupplainyogurt1/4cupcottagecheese1lemon1redapples,unpeeled,quartered3stalkscelery,innerstalksRomainelettuce,heartFreshgroundblackpepperMethod

APPLESWITHAPRICOTJAMSource:TheVegetarianCookbookIngredients4apples,unpeeled1/2cupwater2tablespoonshoney1/3cupapricotjamMethod

ARMENIANEGGPLANTDIPSource:TheVegetarianCookbookIngredients1mediumeggplant1/4cupchoppedredonion1/2cupmilk1tablespoonoliveoil2tablespoonslemonjuice1tablespoonbutter1tablespoonfloursaltandpeppertotastefreshlygratednutmeg,-totaste3ouncesparmesancheeseMethod

ASPARAGUSANDMUSHROOMSINTARRAGONCREAMSource:TheVegetarianCookbookIngredients2lbs.asparagus2tablespoonsbutter3clovesgarlic,minced1tablespoondriedtarragon3/4lbs.mushrooms,thicklysliced1/2teaspoonsalt

1tablespoonunbleachedflour11/2cupshalfandhalf1/2teaspoonnutmeg1/2cupparmesancheeseblackpepper,totaste1lemon,cutin6wedges12ouncespastaMethod

ASPARAGUSPUREESource:TheVegetarianCookbookIngredients10to12asparagusspears1cupwater1tablespoonbutter1/4cupheavycream1/4cupgratedParmesancheeseBlackpepperMethod

B-FLATFLATBREADSource:TheVegetarianCookbookIngredients--fortheflatbread---11/2cupswater1/2teaspoonsalt1onion,roughlychopped11/2cupsbulgurwheat11/2cupsallpurposeflour,(11/2to2)--forthegarbanzodip---1cangarbanzobeans,(15oz)4tablespoonssesameseeds,crushed1tablespoonsesameoil1/4cupfreshlysqueezedlemonjuice2clovesgarlic,mashedwithsaltoliveoil,cuminandcayennetogarnish--forthechilemintsalsa--1cucumber,peeled,seededanddiced2ripetomatoes,diced1/2cupflatleafparsley,chopped3serranoorjalapenopeppers,minced1/4cupmint,chopped

3tablespoonsricewinevinegarsaltandpeppertotaste--fortheeggplantyogurtsp1largefirmeggplant1wholeheadgarlic,unpeeled1cupplainyogurt3tablespoonsextravirginoliveoil1tablespoonfreshlysqueezedlemonjuicesaltandpeppertotasteMethod

BABAGANOUSHSource:TheVegetarianCookbookIngredients2mediumeggplant,(1lb.total)2tablespoonssoysauce3tablespoonslemonjuice3teaspoonstahini2tablespoonsoliveoil3clovesgarlic,pressedMethod

BAGELSANDWICHSource:TheVegetarianCookbookIngredients2ouncesreduced-fatcreamcheese1tablespoonchoppedgoldenraisins1tablespoonchoppedpitteddates1tablespoonchoppedwalnuts1teaspoonunsweetenedpineappleororangejuice1sesameseedbagel,halved,toastedMethod

BAKEDBANANABREADFRENCHTOASTSource:TheVegetarianCookbookIngredients2cupsunbleachedwhiteflour2teaspoonsbakingpowder1/2teaspoonbakingsoda1teaspooncinnamon1/2teaspoonnutmeg2eggs,beaten1/2cupunsweetenedapplesauce1tablespooncanolaoil

1/4cuphoney2ripebananas,mashed2teaspoonsvanilla4eggsubstitutes1/2cupevaporatedskimmilk2teaspoonscinnamon2teaspoonsbutterMethod

BAKEDCHEESEOMELETSource:TheVegetarianCookbookIngredients1tablespoonbutter2eggs1cupcottagecheese1/2cupGruyErecheeseorcheddarcheeseMethod

BAKEDSPAGHETTICASSEROLESource:TheVegetarianCookbookIngredients3ouncespotato3ouncesspaghetti,cooked3ouncestomato,choppedmediumfine11/2ouncesscallions,choppedmedfine11/2ouncessesameseeds11/2tablespoonssesameoil1/4teaspoonthyme1/4teaspoongarlic,minced1/2teaspoonsaltMethod

BAKEDZITISICILIANOSource:TheVegetarianCookbookIngredients3ounceszitipasta,cookedaldente2thickeggplant,(1/2")slices2tablespoonsflour2tablespoonsoil1/4cupricottacheese1tablespoongratedparmesanorromanocheese1ouncemozzarellacheese,shredded

1/2cupmarinarasauce,divided2slicesmozzarellacheeseMethod

BASIL CHEESE TORTA WITH RED BELL PEPPER STRIPS AND PINENUT

Source:TheVegetarianCookbookIngredients1/2lb.creamcheese,softened4tablespoonsbutter,softened3/4cupsbasilpesto1/2lb.provolone,thinlysliced1/4cuptoastedpinenuts1redbellpepper,roasted,-peeled,seeded,ancutinto3"x3/8"strips1smalljarsun-driedtomatoes,-(packedinoliveofreshbasilforgarnishMethod

BEANPASTAPRIMAVERASource:TheVegetarianCookbookIngredients***BEANPEPPERSAUCE***21/2cupswhitebeans,cooked11/4cupsvegetablestock2roastedredbellpeppers,-peeled&seeded1teaspoontarragon1teaspoonthyme1teaspoonmarjoram1pncayenne1/2teaspoonsaltblackpepper***PASTA***1lb.spinachspaghetti2lbs.broccoli1lb.asparagus3largeyellowpeppers3bunchesspinach,torn1/2cupbasilleaves,shredded11/2tablespoonspoppyseedssalt&pepper,totaste8oilpackedsundried,-tomatoes,drainedslivered

MethodBEANVEGETABLEMEDLEY

Source:TheVegetarianCookbookIngredients3tablespoonsvegetableoil1cupquickcookingbarley1largeonion,diced2/3cupschoppedparsley1stalkcelery,sliced11/2teaspoonssalt1mediumgreenpepper,*1teaspoondriedbasilleaves1mediumtomatoes,diced1/4teaspoongroundblackpepper2cupsredkidneybeans,drained**3cupsboilingwater1packagefrozenbabylimabeans,10oz2tablespoonsgratedcheddarcheeseMethod

BEANS'NRICESKILLETSource:TheVegetarianCookbookIngredients--sauce---1cupwater1/2cupthickandchunkysalsa2cansno-salt-added,(8oz)tomatosauce11/2cupsuncookedinstantwhiterice1cupfrozenwholekernelcorn1cupchoppedredbellpepper115ozcablackbeans,drainedandrinsedMethod

BENGALIEGGPLANTWITHMUSTARDSEEDSSource:TheVegetarianCookbookIngredients1largeeggplant,(1-11/2lbs.),cutin1"cubes11/2tablespoonsblackmustardseeds(powderedinacoffeegrinder)

1cupwater,(+)1/4teaspooncayennepepper4tablespoonsmustardoil,(to5tbsp.)1tablespoonpanchphanonmix*1cupyogurt11/2tablespoonssalt1dsblackpepper1dscardamompowder,optionalMethod

BHARREYBAGHARETAMATESource:TheVegetarianCookbookIngredients12mediumtomatoes***FORTHEFILLING***250gpaneer150gmushroomsunsaltedbuttertosautemushrooms90gprocessedcheese1mediumredbellpepper1mediumyellowbellpepper5gcorianderleaves,finelychopped4greenchiles,finelychopped24cashewnuthalves3gshajeera,freshlyroastedsalt,totaste***FORTHEGRAVY***1/2cupoil1/2teaspoonmustardseeds1/2teaspooncuminseeds16curryleaves150gonions,chopped45ggingerpaste,strained15ggarlicpaste,strained11/2teaspoonschilepowder1teaspoonturmericpowdersalt,totaste90gonionpaste,fried60tamarindpulp***FORTHEPASTE***1/2cupgroundnuts,(peanuts),roasted3/4cupsgratedcoconut45gsesameseeds

250gonions,chopped12gcorianderpowder3gcuminpowderMethod

BIGBATCHLEMONMUFFINSSource:TheVegetarianCookbookIngredients11/2cupsUnbleachedall-purposeflour11/2teaspoonsCreamoftartar1tablespoonBakingpowder1/4teaspoonSeasalt1/4teaspoonGroundnutmeg11/2cupsWholewheatflour1/2cupWheatgerm101/2ouncesSoftsilkentofu,drained1/4cupLemonjuice2tablespoonsEggreplacer1/2cupWater1/2cupNaturalapplesauce1cupBrownsugar1/2cupLightcornsyrup1/2cupWht.grapejuiceconcentrate(frozen,thawed)1teaspoonVanillaextract1teaspoonGratedlemonpeel1/2teaspoonCinnamonMethod

BLACKBEANANDRICESALADSource:TheVegetarianCookbookIngredients2cupscookedrice,cooledtoroomtemperature1cupcookedblackbeans1cupfreshtomato,chopped2ouncescheddarcheese,shredded1tablespoonsnippedfreshparsley1/4cuplightItaliandressing1tablespoonfreshlimejuicelettuceleavesMethod

BLACKBEANANDROOTVEGETABLESTEW

Source:TheVegetarianCookbookIngredients1/2cupblackbeans,soaked1/2mediumturnip,cutintoroundsandroundhalved1/4teaspoonnutmeg2largecarrots,quartered1teaspoondillweed3largepotatoes,quartered2tablespoonsparsley1largeonion,sliced1mediumparsnip,quartered1/2teaspoonoregano1/2cupgreenpeas1/2cupmushrooms,halvedsaltandpepperwaterorstocktocoverMethod

BLACKBEANDIPSource:TheVegetarianCookbookIngredients1canblackbeans-(15oz),drained,rinsed1smallonion,coarselychopped1smallbellpepper,coarselychopped1garlicclove,chopped1tablespoonredwinevinegar1tablespoonoliveoil1/2teaspoonsugarFreshly-groundblackpepper,totasteMethod

BLACKBEANFIESTASource:TheVegetarianCookbookIngredients1/2cupoliveoil6tablespoonsfreshlimejuice1/4cupchoppedcilantro1teaspoongroundcumin4cupscookedblackbeans2mediumredbellpeppersdiced

1mediumredoniondiced11/2cupscookedcornkernels1jalapenopeppers,(1to2)seeded,diced(opt)saltandpepperMethod

BLACKBEANLASAGNASource:TheVegetarianCookbookIngredients2cupsspaghettisauceofchoice11/2cupscookedamblackturtlebeans4wholegrainlasagnanoodles,-(cooked)2cupsricottacheese,or-lowfatcottage3/4lbs.mozzarellacheese,grated1/2cupgratedparmesancheese1/2teaspoononionpowder1/2teaspoongarlicpowder1/2teaspoonItalianseasoningMethod

BLACKBEANSALADWITHORANGESSource:TheVegetarianCookbookIngredients3garliccloves,minced1/2redonion,chopped1/2redbellpepper,diced1/2yellowbellpepper,diced1teaspooncumin2teaspoonscoriander4limes,juiceof1/2cupoliveoil1jalapenopepper,minced2cupscookedblackbeans1tablespooncilantro2oranges,peeled,sectionedMethod

BLACKBEANSAUSAGEWITHTOFUANDFRESHCORNSource:TheVegetarianCookbookIngredients2smallshallots

3largeclovgarlic1bunchfreshcilantro3/4cupsvegetablestock2ouncesplainunflavoredgelatin1tablespoonvegetableoil2cupscookedblackbeans1/2teaspoonsalt1/2teaspoongroundwhitepepper1/2mediumgreenbellpepper1smallcarrot,peeled1/4cupfirmtofu1/4cupfreshcornkernelsMethod

BLACKBEANWITHPEPPERSANDCUMINVINAIGRETTESource:TheVegetarianCookbookIngredients11/4cupsdriedblackbeans,soaked4cupswater1bayleaf1/2teaspoonsalt1tablespoonredwinevinegar1clovegarlic,minced1/4teaspooncumin1teaspoonhotpeppersauce1tablespoonchoppedcilantro2tablespoonsoliveoil1/2redpepper,diced1/2yellowpepper,diced1/2greenpepper,diced1redonion,diced4scallion,thinlyslicedMethod

BLACKBEANSANDPASTASource:TheVegetarianCookbookIngredients--sauce---11/2cupslow-sodiumketchup1cupwater1/2cuptomatopuree

2teaspoonsDijonmustard1teaspoonpaprika1tablespoonmincedgarlic1tablespoonmincedfreshoregano1teaspoonmincedfreshthyme1/2teaspoongroundcumin1/4teaspoongratednutmeg1/4teaspoongroundwhitepepper2cupscookedblackbeans,drained-pastaandvegetables---1cupchoppedsweetredpeppers1cupchoppedyellowpeppers1cupsmallbroccoliflorets1/2cupdicedonions8ouncesfettuccineortagliatelleMethod

BLACKEYEDBEANSWITHBASILSAMBUCADRESSINGSource:TheVegetarianCookbookIngredients1garlicclove,minced1lemon,juiceof1teaspoonbalsamicvinegar2tablespoonssambucaliqueur2tablespoonsfreshbasil,chopped1teaspoonblackpepper,freshlyground-salad---2cupscookedblackeyedpeas1/2whiteonion,chopped1/2redbellpepper,diced1/4cupchoppedfreshbasilMethod

BLACKOLIVEANDAVOCADOQUESADILLASource:TheVegetarianCookbookIngredients16-ouncecanpittedripeblackolives(about11/3cups)1firm-ripeCaliforniaavocado1smallredbellpepper1/3cupchoppedfreshcilantrosprigs2tablespoonsfinelychoppedredonion11/2tablespoonsfreshlimejuice

46-to7-inchflourtortillas1/2teaspoonvegetableoil11/3cupsgratedpeppercheese(about5ounces)Method

BOILEDPOT-STICKERS(SHWEIJOW)Source:TheVegetarianCookbookIngredients--filling---8ouncesregularorfirmtofu2tablespoonsblackmushrooms,minced2tablespoonsshiitakemushrooms),-(presoaked)2tablespoonspresoakedmincedtreeear1tablespoondriedlilybuds,minced(presoaked)1tablespoongreenonion,minced1/2teaspoonsalt21/4teaspoonssoysauce21/4teaspoonssesameoil--wrappers---1cupall-purposeflour1/4cupwater--dippingsauce---soysaucevinegarmushroomsoakingliquid,or-watersesameoil,(optional)chileoil,(optional)Method

BOOLAWNEE(FRIEDLEEKPASTRIES)Source:TheVegetarianCookbookIngredients***PASTRY***2cupsplainflour1/2teaspoonsalt2/3cupscoldwater***LEEKFILLING***2leeks,(2leeks=3cupschopped)2teaspoonssalt1/4teaspoonhotchilipepper

3teaspoonsoil***TOFINISH***oilfordeepfryingMethod

BOURANEEBAUNJAUN(EGGPLANTWITHYOGHURTSAUCE)Source:TheVegetarianCookbookIngredients4mediumeggplants,(1kgtotal)saltoilforfrying2mediumonions,sliced1greenpepper,seeded,sliced2largeripetomatoes,peeledsalt1/4teaspoonhotchilipepper1/4cupwater***CHAKAH,(YOGURTSAUCE***2cupschakah,(drainedyogurt)2garliccloves,(ormore)salttotasteMethod

BOWTIEPASTAPIQUANTSource:TheVegetarianCookbookIngredients2mediumtomatoes,diced2tablespoonsredwinevinegar1/4cupchoppedfreshbasil1/4cupoliveoil1/4cupButter1clovegarlic,minced11/2cupsfreshbreadcrumbs8ouncesbowtiepasta2cupsshreddedgreencabbage1/2cupblanchedsliveredalmonds,toastedMethod

BREADEDTOFUCUTLETSSource:TheVegetarianCookbookIngredients2lbs.firmorextra-firmtofu,frozen(seenote)5cupswater

1/2cupfreshginger,finelyminced3/4cupssoysauce1/2cupwhole-wheatpastryorwhite,flour1/2cupfinecornmealsoyorothervegetableoil,forfrying***DIP***1/2lb.softtofuadditional1/2cupwateradditional2tablespoonssoysauce***GARNISHES***tofutartarsauce,(recipe,follows)freshparsleyMethod

BRIAMI-GREEKVEGETABLECASSEROLESource:TheVegetarianCookbookIngredients1eggplant2lbs.zucchini4mediumpotatoes2greenpeppers1redpepper2mediumonions1cupoliveoil4mediumtomatoes2garliccloves1teaspoonsugarsalt&pepper,totasteMethod

BROCCOLILASAGNASource:TheVegetarianCookbookIngredients12ounceslasagnanoodles,(wide)2tablespoonssaladoil11/2teaspoonssalt1/4teaspoonpepper20ouncesfrozenbroccoli,orspinach2cupstomatosauce,(2to3)1lb.creamedcottagecheese1/4cupsourcream12ouncesmozzarellacheese,gratedMethod

BROILEDTOMATOESSource:TheVegetarianCookbookIngredients2tomatoes,unpeeled2tablespoonsoliveoil1sliceFrenchbread1clovegarlic,peeled4sprigsfreshparsley,nostemsSeasaltFreshgroundblackpepperMethod

BRUSSELSSPROUTSANDCARROTSALADSource:TheVegetarianCookbookIngredients110ozpkgBrusselssprouts,(1)5mediumcarrots,slicedandcooked1/2cuplemonshakerdressingMethod

CABBAGE-PINEAPPLESALADSource:TheVegetarianCookbookIngredients3cupscabbage,(shredded)1lbcanunsweetenedpineapple2tablespoonssugarreplacement1dssalt1/2cuplo-calwhippedtopping(prepared)Method

CARIBBEANSALSASource:TheVegetarianCookbookIngredients2cupsmangopeeledandcutinto1/4-inchcubes1/2cupcucumberpeeled,seededandcutinto1/4-inchcubes1/4cupfreshcilantrochopped2tablespoonsgreenonionsfinelychopped1/2Jalapenopepperseededandfinelychopped3tablespoonsfreshlimejuice1-1/2teaspoonbrownsugar1teaspoonfreshgingerpeeledandminced

dspepperMethod

CARROTPATESource:TheVegetarianCookbookIngredients2cupscarrots,sliced1/4cuponion,diced1garlicclove,slivered1/4teaspoondill2tablespoonsoliveoil1/2cup-water1tablespoonarrowroot,dissolvedin1tablespoon-water2tablespoonswhitemiso1/4teaspoonseasalt2tablespoonstahini,optionalMethod

CARROTRAISINSALADSource:TheVegetarianCookbookIngredients1packageJell-Oorangegelatin(sugarfree)3/4cupsboilingwater2tablespoonsraisins1/2cupcoldorangejuiceicecubes1/2cupcarrots,shreddedMethod

CAULIFLOWERSource:TheVegetarianCookbookIngredients2cupswater1smallcauliflower4tablespoonssaffloweroil2tablespoonswinevinegarSeasaltFreshgroundblackpepper6sprigsfreshparsley,nostemsMethod

CAULIFLOWERANDPEASHAAK

Source:TheVegetarianCookbookIngredients6tablespoonscookingoil1teaspoonmustardseeds1teaspooncuminseeds1mediumcauliflower,dividedintoflorets1/2teaspoonsalt1teaspoongroundturmeric1/2lb.frozenpeas11/2teaspoonschilepowder2tablespoonsgroundcoriander1/2teaspoongarammasalaMethod

CAULIFLOWERPUREESource:TheVegetarianCookbookIngredients1cupcauliflower,cooked2tablespoonssourcreamorplainyogurt6sprigsfreshparsley,nostemsMethod

CHATNIGASHNEEZ(CORIANDERCHUTNEY)Source:TheVegetarianCookbookIngredients1cuproughlychoppedcoriander2garliccloves1greenchili1/2cupcoarselychoppedwalnuts1/4cuplemonjuiceorvinegarsaltMethod

CHEESEAPPETIZERSource:TheVegetarianCookbookIngredients4sliceswhitebread,thin1cupmayonnaise1/4cupgratedParmesancheese4freshparsleysprigs,nostemsMethod

CHEESEBISCUITSSource:TheVegetarianCookbook

Ingredients1/4lb.butter,softened1cupgratedsharpcheddarcheese1cupwhiteflour1/8teaspoonpowdercayennepepper1/8teaspoonpaprikaMethod

CHICKPEACURRYSource:TheVegetarianCookbookIngredients1cupcookedchickpeas(channadal)2largeonions2driedredchiles1/4lb.ginger3garliccloves1/2teaspoonmustardpowder1teaspooncumin1/2teaspoonturmeric1/4teaspooncinnamon2tablespoonsvegetableoilsalt,totaste1mediumtomatoMethod

CHICKPEASALADSource:TheVegetarianCookbookIngredients41/2cupsgarbanzobeans,cooked6scallions,thinlysliced2tablespoonslemonjuice3/4teaspoonssalt1/4teaspoongroundblackpepper2teaspoonscilantro,minced1freshhotgreenchili,minced1/4teaspooncayenneMethod

CHICKPEAVINDALOOSource:TheVegetarianCookbookIngredients1tablespoonoliveoil1mediumonion,chopped

2teaspoonsmincedfreshginger2clovesgarlic,minced1teaspoongroundcumin1teaspoongroundturmeric1cinnamonstick2greencardamompods1bayleaf1/4teaspooncayenne,*(1/4to1/2)2cupsthinlyslicedmushrooms2ripetomatoes,peeled,seeded,andchopped3tablespoonswineorcidervinegar,(3to4)2cupscookedchickpeas,***2potatoes,peeledanddiced,~2c1tablespoontomatopaste,**1/2cupnonfatyogurtsaltandfreshlygroundblackpepperMethod

CHILIRELLENOPIESource:TheVegetarianCookbookIngredients2cansgreenchilies,(8oz.ea.)1lb.jackcheese,sliced1lb.cheddarcheese,sliced4tablespoonswholewheatflour1cupevaporatedmilk1cupsourcream4eggs1cupdicedchickenorturkey2cupsmildsalsaMethod

CHINESELENTIL&NOODLESALADSource:TheVegetarianCookbookIngredients1cuplentils,rinsed2cupswater1/3cupseasonedricevinegar2tablespoonspeanutoil2tablespoonssoysauce1tablespoonfreshginger,grated1tablespoonsesameoil

1clovegarlic,minced6ouncesuncookedlinguine2qtboilingwater3/4cupsgreenonions,chopped1cupwaterchestnuts,sliced1cupfreshorthawedfrozenpeapods1/4cupChineseparsley,choppedMethod

CHINESENEWYEARNOODLESSource:TheVegetarianCookbookIngredients2tablespoonspeanutoil1/2teaspoonsalt3clovesgarlic,choppedfine1/4teaspoonfreshlygratedginger***vegetables***6Chinesedriedmushrooms,cutjulienne1cupNapacabbage1/4cupdriedlilybudssoakedforonehour,(opt)2ouncesdriedbeancurdskin,soakedforonehour,(opt)1/2cupbambooshoots,cutjulienne***sauce***2tablespoonsfooyee1tablespoonlightsoysauce1/8teaspoonsugar2teaspoonssesameoil1/2teaspoongroundwhitepepper1teaspoongarlic&redchilepastetotaste***additional***4ouncescellophanenoodles,(saifun)soakedforonehour2cupschickenstockgreenonions,choppedMethod

CHOU-CHOUKOOT/CURRY/POODUTHUALSource:TheVegetarianCookbookIngredients2mediumchayotesquash1/2cupshreddedcoconut2greenchiles,crushedturmeric,totastesalt,totastemustard

1redchilepowderuraddaloil,(seasoning)curryleaves,(seasoning)Method

CINNAMONRAISINAPPLEMUFFINMIXSource:TheVegetarianCookbookIngredients--Mix:---2cupsWhole-WheatPastryFlourOrunbleachedall-purposeflour1tablespoonGroundcinnamon1tablespoonBakingpowder1/2tablespoonBakingsoda1/4tablespoonSalt1/2cupRaisinsAdditionalIngredients1cupAppleJuice1/2cupApplesauce2tablespoonsOilMethod

CLASSICMAC'NCHEESEWITHATWISTSource:TheVegetarianCookbookIngredients1lb.ElbowMacaroni,Rotini,orothermediumpastashape2tablespoonsarine6tablespoonsall-purposeflour2cupsmilk11/2cupsgratedCheddarcheese1/4teaspooncayennepepper1teaspoonsalt1/3cupgratedParmesancheeseMethod

CLASSICMEDITERRANEANSALADSource:TheVegetarianCookbookIngredients1mediumheadromainelettuce,torn3smalltomatoes,diced1mediumcucumber,sliced

1smallgreenbellpepper,sliced1smallonion,cutintorings6radishes,thinlysliced1/2cupparsley,chopped1/3cupoliveoil3tablespoonslemonjuice1garlicclove,crushedsaltandpepper1teaspoonmintpitahalvesMethod

COCONUTRICE-PANDYASource:TheVegetarianCookbookIngredients3tablespoonsghee1teaspooncuminseeds1pnturmeric2cloves4blackpeppercorns2blackorbrowncardamompods2cupsdriedcoconut2cupsbrownrice33/4cupswater11/2teaspoonssalt1tablespoonchoppedalmondsMethod

COLDPEANUTNOODLESSource:TheVegetarianCookbookIngredients1lb.spaghetti,wholewheat2tablespoonssesameoil2garliccloves,crushed1tablespoongingerroot,minced3tablespoonspeanutbutter2tablespoonssoysauce2tablespoonsricevinegar1tablespoonlemonjuice5scallions,chopped1cupradishes,sliced1cucumber,slicedMethod

COLESLAWSource:TheVegetarianCookbookIngredients1cupmayonnaise1lemon,ormoreifneededPaprika1/4smallgreencabbage-about2cupschopped2carrots1/4cupchoppedalmondsMethod

COOKEDBANANASSource:TheVegetarianCookbookIngredients1tablespoonbutter2bananas,ripeandpeeled1orange1tablespoonhoneyorbrownsugar2tablespoonsrumorbrandyMethod

CORNCRISPSSource:TheVegetarianCookbookIngredients1cupyellowcornmeal2cupswater,boiling3tablespoonsbutter1/8teaspooncayennepepperpowder1egg,wellbeaten1/2cuppoppyseedsMethod

CORNPANCAKESSource:TheVegetarianCookbookIngredients8ouncescorn(1can),wholekernel1egg1/4cupwhiteflour1/2teaspoonbakingpowder1/4teaspooncayennepepperpowder1/4teaspoonpaprika1tablespoonbutter

MethodCORNWITHBARBECUESAUCE

Source:TheVegetarianCookbookIngredients2ouncesonion,chopped1garlicclove,minced8ouncestomatoes,skinnedandchopped4ouncesgreenbellpepper,diced1ouncegreenchilies,diced1/2ounceginger,grated1ouncevegetableoil1tablespoontomatopaste2teaspoonsmaltvinegar1teaspoonWorcestershiresauce1/4pintvegetablestock1teaspoonmuscovadosugar1/4teaspoonsalt4mediumcornonthecob2tablespoonsdrysherryMethod

CORN,BLACKBEAN,ANDROASTEDREDPEPPERSALSASource:TheVegetarianCookbookIngredients1cupdriedblackbeans,pickedcleanOR2cansdrainedwell2teaspoonssalt2largeheavysweetredpepper,roasted11/2cupsthicktomato-basedbottledhotsalsa11/2cupscornkernels,defrostedfrozen,welldrained3greenonion,trimmedandsliced1cupcannedtomatojuice1/2cupmincedcilantroMethod

COUSCOUSPILAFSource:TheVegetarianCookbookIngredients1tablespoonoliveoil1tablespoonunsaltedbutter1smallonion,cutinto1/4-inchdice

3/4teaspoonsgroundcuminpnofcayennepepper2/3 cups Israeli couscous, or one 10-ounce box medium-graincouscous11/4teaspoonssalt1/4teaspoonfreshlygroundpepper2tablespoonsfreshflat-leafparsley,coarselychoppedMethod

CREAMOFMUSHROOMSOUPSource:TheVegetarianCookbookIngredients1lb.freshmushrooms1/4cupbutter2wholeshallots,minced2cupsmilk1cupheavycream4eggyolks1/2cupsherrysaltblackpepperMethod

CRISPANDCOOLMIDDLEEASTERNSALADSource:TheVegetarianCookbookIngredients1greenpepper,chopped2mediumtomatoes,chopped1mediumcucumber,choppedandpeeled3greenoniontops,chopped1cupplainlow-fatyogurt1tablespoonfreshdill,or11/2teaspoonsdrieddillweed1/2teaspoonsalt1/2teaspoongroundpepperMethod

CRITTERLESSCHILISource:TheVegetarianCookbookIngredients3cupsbeans,dried;soaked,cooked3tablespoonschilipowder2largeonions,chopped2tablespoonscumin

2largecarrots,gratedorfinely2teaspoonscayenne1bellpepper,chopped1tablespoonbasil6garliccloves,chopped1teaspoonthyme1serranopepper,seededand1/4cuptamari2tablespoonsoliveoil1teaspoonsaltortotaste26ouncesspaghettisauce,commercialMethod

CUCUMBERFILLEDWITHAVOCADOPESTOSource:TheVegetarianCookbookIngredients1largecucumber,preferablyhothouse3largegarliccloves,chopped1tablespoonpinenuts15largebasilleaves,minced1/4teaspoonsalt1ripeavocado,pittedandpeeled1teaspoonfreshlemonjuiceslicedblackolivespimentostripsforgarnishMethod

CUCUMBERLOGSFILLEDWITHBLACKANDGOLDSource:TheVegetarianCookbookIngredients2cucumbers15ouncesgarbanzobeans,canned,drained1tablespoonextra-virginoliveoil1tablespoonwater1/3cuplemonjuice,fresh1teaspoonsalt1/4cupblackolives,dicedMethod

CUCUMBERSALADSource:TheVegetarianCookbookIngredients1/2cupyogurt,plain

1lemonDropTabascosauce,totasteSeasaltPaprika1cucumber,longandthin,unpeeled6freshparsleysprigs,nostems,choppedMethod

CUCUMBERSANDONIONSINDILLDRESSINGSource:TheVegetarianCookbookIngredients2largecucumbers,peeled,andthinlysliced1/2mediumonion,thinlysliced,andseparatedintorings-Dressing---1/2cupfat-freeMayonnaise1tablespoonwhitevinegar,plus1teaspoonwhitevinegar1/4teaspoondillweed1packetNutraSweetartificialsweetenerMethod

CURRIEDBEANSANDWICHSPREADSource:TheVegetarianCookbookIngredients3/4cupswater1onion,finelychopped1cupcelery,diced1greenbellpepper,diced1/2cupcarrot,diced2garliccloves,minced21/2teaspoonscurrypowder1/2teaspoongroundcumin1tablespoonsoysauce3cupscookedwhitebeansMethod

CURRIEDCARROTSSource:TheVegetarianCookbookIngredients1lb.carrots,peeledandcutinto1/2inchslices1tablespoonapricotjam1-1/2teaspoonlemonjuice

3/4teaspoonsDijonmustard1teaspooncurrypowder1teaspoonunsaltedbutter2teaspoonsvegetableoil1-1/2teaspoonbrownsugar1/4cupraisinsMethod

CURRIEDRICEWITHPINEAPPLESource:TheVegetarianCookbookIngredients1onion,chopped11/2cupswater11/4cupslow-sodiumbeefbroth1cupuncookedrice1teaspooncurrypowder1/4teaspoongarlicpowder8ouncespineapplechunks,drainedMethod

CURRIEDSPINACHANDCHICKPEASOUPSource:TheVegetarianCookbookIngredients2tablespoonsvegetableoil2garliccloves,minced1mediumcarrot,grated1/4cuprawbarley1bayleaf21/2cupsstock4cupscookedchickpeas3/4lbs.spinach,steamedandchopped1smallzucchini,diced11/2teaspoonsfavoritecurrypowder1/4teaspoonthyme1/4teaspooncuminsaltandpepper2cupsstock2tablespoonslemonjuiceMethod

CURRIEDSPINACH,WALNUTANDORANGESALADSource:TheVegetarianCookbookIngredients

1/2cupgoldenraisins10ouncesspinach,torn3scallions,chopped1largeorange,diced1/2cupwalnuts1/3cupoliveoil3tablespoonswhitewinevinegar1teaspoonsugar1/2teaspooncumin1/2 teaspoonmadrascurrypowderchutneyto taste,seerecipebelowsaltandpepperpitahalves***GINGER-RAISINCHUTNEY***11/2cupsginger,chopped1greenchile,seeded,chopped3tablespoonsredwinevinegar2tablespoonsgoldenraisins1dssaltMethod

CURRYALMONDSSource:TheVegetarianCookbookIngredients1lb.salted,roastedwholealmonds1tablespooncurrypowder1tablespoonchilipowder11/2tablespoonscelerysalt1tablespoongranulatedsugar2tablespoonsoliveoilMethod

DAHLPALAK(SPINACHANDSPLITPEAS)Source:TheVegetarianCookbookIngredients1/2cupsplitpeas2cupswater1/4teaspoonturmeric1/2teaspoonsalt1lb.spinach,chopped3tablespoonsbutter/oleo1tablespoonginger,freshandchopped

4garliccloves,chopped1tablespoongarammasala1tablespoonlemonjuice1pnsaltMethod

DANDELIONSALADWITHMUSTARDGREENSVINAIGRETSource:TheVegetarianCookbookIngredients--dandelionsalad---2Anaheim,-chiles1/3lb.sunflowersprouts20earsbabycorn12radishes2lbs.dandeliongreens,washedandstemmed--mustardgreensvinaigrette1bunchmustardgreens,washedandstemmed1cupsunfloweroil2tablespoonsherb-flavoredvinegar1/2teaspoonsalt1/4teaspoonblackpepperMethod

DITALINIWITHNO-COOKBEANSAUCESource:TheVegetarianCookbookIngredients1lb.Ditalini,ElbowMacaroniorothermediumpastashape,uncooked115-oz.canchickpeas,drainedandrinsed1cupthinlyslicedceleryhearts,withleaves7largeripeplumtomatoes,coredandquartered1/2cupchoppedfreshbasilorparsley4ouncesmozzarellacheese,diced(about1cup)115-oz.canartichokeheartspackedinwater,drainedandquartered2tablespoonsoliveorvegetableoil2tablespoonslemonjuice1tablespoonDijonmustard3/4teaspoonssalt1/4teaspoonfreshlygroundpepperMethod

DOMATOSOUPAMESPAGHETTI

Source:TheVegetarianCookbookIngredients455gtinnedtomatoes,sieved2celerysticks,chopped1onion,chopped1largecarrot,chopped1mediumpotato,diced60oliveoilseasaltblackpepper22gwholemealspaghetti1"bitsMethod

DOROTHY'SMOSTACCIOLIVEGETARIANPASTAWITHWALNUTSSource:TheVegetarianCookbookIngredients***THESAUCE***3onions,yellow,chopped2shallots,chopped3garliccloves,chopped1/2cupoil,olive3tablespoonsoil,peppersherry*1/2walnuts,coarselychopped2teaspoonsoregano,dried1/3cupbasilleaves,slicedinfineribbosavethetopcenters,(florets)ofthebasforgarnish28ouncestomatoes,crushed(canned)1cupwine,burgundy1/2bellpepper,redjuliennecut3zucchini,babysizejuliennecutpepper,redcrushedflakessalt***THEPASTA***3cupsmostaccioli,(macaroni)***THETOPPING***cheese,mozzarellashreddedbasilleaves,forgarnishMethod

DRYSAUTEDGREENBEANSSource:TheVegetarianCookbookIngredients5teaspoonspeanutoilorcanolaoil

10garlic,peeled&minced1teaspoonmincedgingerroot1lb.greenbeans,(2"pieces)1teaspoonorientalsesameoil1/2teaspoonsalt,(optional)Method

EASYAPPLEBURRITOSSource:TheVegetarianCookbookIngredients2flavoredtortillas(about6inches)1apple,slicedpaper-thinsugartotasteMethod

EASYEGGPLANTPARMESANSource:TheVegetarianCookbookIngredients2mediumeggplants,peeled&sliced,-1/2-inchthick2tablespoonsvegetableoil1garlicclove,minced2/3cupsItalian-stylebreadcrumbs3/4cupsparmesancheese,divided3cupscookedrice30ouncespreparedspaghettisauce2cupsshreddedmozzarellacheeseMethod

EASYSPINACHSTUFFEDMUSHROOMSSource:TheVegetarianCookbookIngredients16eachLargeFreshwhitemushrooms1pkg(12oz.)Frozenspinachsouffle,thawedMethod

EGGSALADSANDWICHSource:TheVegetarianCookbookIngredients2largehard-cookedeggs,cooledunderrunningwater1tablespoonfat-freesourcream2teaspoonssweetpicklerelish2teaspoonsreduced-fatMayonnaise1/4teaspoonDijon-stylemustard

1pnsalt,(optional)1/4cupfinely-choppedcelery2slicesreduced-fatwhole-wheatbreadPaprikaforgarnish,(optional)Method

EGGTACOSSource:TheVegetarianCookbookIngredients1/2mediumonion1jalapenopepper,seeded1/2sweetredpepper,seeded5tablespoonsoliveoil6eggs,separated2tablespoonsmilk1tablespoonchilipowder4flourtortillas1largetomato,chopped4ouncesMontereyjackcheese,shreddedpicantesauce,totastesaltandpepperMethod

EGGPLANTANDPEPPERCASSEROLEWITHRICESource:TheVegetarianCookbookIngredients11/2cupsbrownrice3tablespoonsoliveorvegetableoil1eggplant,(about12oz),cut1/2"cubes1onion,diced1greenbellpepper,cutinsquares1redoryellowbellpepper,cutinto1/2"square4mediumtomatoes,(or16-ozcan),peeled,seeded4teaspoonsgroundcumin1teaspoongroundcoriander1/2teaspoonturmeric1/2teaspoongroundginger1/4teaspooncinnamon

1/4teaspooncayenne1/2cuppepper1/4cupcilantro,chopped1teaspoonsalt3cupswatercilantroleavesforgarnishMethod

EXTRACHEESELASAGNESource:TheVegetarianCookbookIngredients2eggpastarecipe,(above)1lb.ricottacheese20garlic,minced10ouncesfrozenchoppedspinach*1egg1teaspoonsalt4cupsItaliantomatosauce,seasoned2cupsgratedprovolonecheese2cupsgratedmozzarella1cupfreshlygratedparmesancheeseMethod

FALAFELSource:TheVegetarianCookbookIngredients3cupsgarbanzobeans,cooked1tablespoonlemonjuice1/2cuponion,chopped2tablespoonsflour,wholewheatpastry1/4cupwheatgerm1/4cupparsley1/4cupsesameseed1/4teaspoonpepper1/4teaspoongarlicpowder2tablespoonsoilMethod

FASTPILAFSource:TheVegetarianCookbookIngredients1cuponions,chopped

30garlic2tomatoes,chopped1lb.beans,canned4cupswater2cupsquickbrownrice,quinoa,orcouscousMethod

FETTUCCINEPRIMAVERASource:TheVegetarianCookbookIngredients2carrots,sliced1cupbroccoliflorets1cupcauliflowerflorets1cupzucchini,sliced1/3cupsnowpeas,endstrimmed4teaspoonsmargarine1teaspoonbasil,driedblackpepper1/4cupchickenstock,(nofat)1/2cupparmesancheese,grated1/3lb.fettuccineMethod

FETTUCINEALFREDOSource:TheVegetarianCookbookIngredients1lb.freshlinguine1cupheavycream3tablespoonssoftenedbutterSalttotastePeppertotasteNutmegtotasteMethod

FETTUNTATOSCANA(GRILLEDBREADWITHTOMATOES)Source:TheVegetarianCookbookIngredients4largeripetomatoes1/4cupbasilleaves,torn6slicescountrystylebread,cut1/2"thickandhalved3largegarliccloves,lightlycrushedsaltandpepper4tablespoonsoliveoilMethod

FIVE-JEWELCREAMEDLENTILS(PUNJAB)Source:TheVegetarianCookbookIngredients175gyellowsplitpeas,(channadal)90gwhitegrambeans,(uraddal))45gyellowmungbeans,(moongdal)45gredlentils,(masardal)1/2teaspoonturmeric2teaspoonssalt,(ortotaste)6tablespoonsvegetableoil2mediumonions,peeled,slicedin1thinrings2teaspoonsgarlic,minced2teaspoonsginger,gratedorcrushed3mediumtomatoes,slicedin2cmthick2tablespoonsvegetableoil11/2teaspoonscuminseed1/2teaspooncayennepepper1teaspoonpaprika4tablespoonsfreshcoriander,chopped2greenchilies,mincedMethod

FRESHMUSHROOMANDPEPPERPIZZASource:TheVegetarianCookbookIngredients8ouncesfreshwhitemushrooms1largesweetredbellpepper11/2cupsshreddedfontinacheese,divided1prebaked(16ounce)pizzashell1/4cupgratedParmesancheese3tablespoonsItaliansaladdressingMethod

FRESHSPINACHSource:TheVegetarianCookbookIngredients1smallbunchfreshspinach2tablespoonssaffloweroil1lemon-gratetherindSeasalt

FreshgroundblackpepperMethod

FRIEDBEANCURDWITHSWEETNUTSAUCESource:TheVegetarianCookbookIngredients16ouncesready-friedbeancurdoil,fordeep-frying5tablespoonswhitevinegar4tablespoonssugar1teaspoonsalt1/2teaspoonchilipowder2tablespoonsgroundroastpeanuts--togarnish---corianderleavesMethod

FRIEDONIONFRITTERSSource:TheVegetarianCookbookIngredients4onions,grated8clovesgarlic,finelyminced2tablespoonsmincedseededfreshhotchilies1/4cupmincedfreshparsley1teaspoongratedfreshginger1teaspoonmincedfreshcilantro1/8teaspoongroundcoriander1/8teaspoonfenugreek1/8teaspooncumin1/8teaspooncayenne1/8teaspooncinnamon1/2teaspoonsugar1/4teaspooncoarselygroundblackpeppersalttotaste2eggs1/2cupunbleachedall-purposeflouroilforfryingMethod

FRUITPUFFPANCAKESource:TheVegetarianCookbookIngredients5eggsubstituteequivalents1/2cupskimmilk1/2cupflour

1tablespoonvanillaextract4 cups mixed fresh fruit (try sliced strawberries, blueberries, andbananas)Method

FULNABED(EGYPTIANBEANANDVEGETABLESOUP)Source:TheVegetarianCookbookIngredients1cupchoppedonionsgarliccloves,pressed1/4cupoliveoil1teaspoongroundcuminseeds11/2teaspoonssweetHungarianpaprika1/4teaspooncayennebayleaves1largecarrot,chopped1cupchoppedfreshtomatoes31/2cupsvegetablestock2cupscannedorcookedfavabeans1/4cupchoppedfreshparsley3tablespoonsfreshlemonjuicesaltandfreshlygroundblackpeppertotastefreshmintleaves,(optional)Method

GAZPACHOSource:TheVegetarianCookbookIngredients4cupsredripetomatoes,chopped1cupcucumber,chopped1cuplargebellpeppers,chopped1/2cuponion,chopped1clovegarlic1cupbreadcrumbs1/4cupoliveoil1tablespoonbalsamicvinegar1/2teaspoonsalt1/4teaspoonwhitepepperMethod

GIANTPUFFSource:TheVegetarianCookbookIngredients

3tablespoonsbutter2eggs1/2cupwhiteflour1/2cupmilk1/4cupGruyErecheeseMethod

GIANTSPINACHSHELLSSource:TheVegetarianCookbookIngredients24wholegiantshells1tablespoonvegetableoil10ounces(1package)frozenspinach,chopped1smallonion,minced2tablespoonsbutter,melted1lb.cottagecheese1egg,beaten1/2teaspoonsalt1/4teaspoonblackpepper30ouncestomatosauce1cupmozzarellacheese,shreddedMethod

GNOCCHIWITHREDPEPPERSAUCESource:TheVegetarianCookbookIngredients3sweetredpeppers3tablespoonsoliveoil1largeonion,finelychopped4clovesgarlic,minced11/2teaspoonsdriedbasil1/2teaspoonpepper1/4teaspoonsalt28ouncesplumtomatoes,diced,canned,drained1cupchickenstock1tablespoonbalsamicvinegar1/2teaspoongranulatedsugar11/2lbs.gnocciorotherpasta,freshorfrozen1/4cupparmesancheese,shreddedMethod

GRATEDZUCCHINI

Source:TheVegetarianCookbookIngredients4zucchini,unpeeled1lemonSeasaltFreshgroundblackpepperMethod

GREENANDGOLDCHOWDERSource:TheVegetarianCookbookIngredients1cupgreensplitpeas,rinsed1tablespoonvegetablebase4cupswater1cupcream-stylecorn1/4cupchoppedonionor1Tbs.instantchoppedonion1/2cupfreshchoppedcilantroMethod

GREENANDYELLOWSQUASHSource:TheVegetarianCookbookIngredients3summersquash,pale-green,unpeeled3yellowcrooknecksquash,unbeaten2tablespoonsbutter1/4cupchickenstockSeasaltFreshgroundblackpepperMethod

GREENBEANSSource:TheVegetarianCookbookIngredients2cupswater1/2lb.greenbeans1lemon2tablespoonsoliveoil4freshparsleysprigs,chopped,nostemsSeasaltFreshgroundblackpepperMethod

GREENLEAFSALADWITHBLEUCHEESEDRESSING

Source:TheVegetarianCookbookIngredients6cupstorngreenleaflettuce1pintcherrytomatoes,halved1smallredonion,slicedthinrings1/2cupwhitemushrooms,wellcleaned,andthinlysliced1/4cuplow-fatyogurt1/4cuplow-fatcottagecheese4tablespoonslow-fatbuttermilk2tablespoonsbleucheeseFreshly-groundblackpepper,totasteMintsprigs,forgarnishMethod

GREENMAYONNAISESource:TheVegetarianCookbookIngredients1cupmayonnaise1/4cupwatercress-leavesonly,nostems6freshparsleysprigs,nostems2tablespoonsfreshherbs,suchastarragonororegano,(optional)FreshgroundblackpepperMethod

GRILLEDPORTABELLASSource:TheVegetarianCookbookIngredients6wholeportabellamushrooms,-cleaned,stemsremoved-vinaigrette---1/4cupvinegar3/4cupsoliveoil1teaspoonsugar1teaspoonsalt1/4teaspoonfreshlygroundblackpepper1tablespoonbalsamicvinegar2teaspoonslemonjuiceMethod

GUACAMOLESource:TheVegetarianCookbookIngredients5ripeavocados,preferablyHaas6tablespoonschoppedfreshcilantro

1mediumredonion,diced4jalapenochiles,stemmed,seededandfinelydiced3tablespoonsfreshlysqueezedlimejuice11/2teaspoonssalt1/2teaspoonfreshlygroundblackpepperLettuce,shreddedforservingMethod

GULABJAMUNSSource:TheVegetarianCookbookIngredientssyrup11/2cupswater2cupsgranulatedsugar***DOUGH***2cupspowderedmilk1/2cupplainflour1/4teaspoonbicarbonatesoda1teaspoongroundcardamomseeds1 teaspoon ghee,meltedmilk, at room temperature oil, for frying indeeppanMethod

HEARTSOFPALMSALADSource:TheVegetarianCookbookIngredients116ozcanwholeheartsofpalm1smallsweetgreenpepper,chopped12ozjarslicedpimientosdrained1celerystalk,chopped2greenonionsslicedthin1tablespoonfreshparsley,choppedleaves2tablespoonsvegetableoil1/4cuplemonjuicelettuceleavesMethod

HERBEDBAGELCHIPSSource:TheVegetarianCookbookIngredients9(1-ounce)frozenmini-bagels,thawedbutter-flavoredvegetablecookingspray1/2teaspoonItalianseasoning

1/4teaspoononionpowder1/4teaspoongarlicpowder1/8teaspoongroundredpepperMethod

HOTANDSOURSOUPSource:TheVegetarianCookbookIngredients4cupsboilingvegetablebroth1ouncedriedshiitakemushrooms4cupswater1/2lb.Chinesefirmtofusoysauce1/4cupapplecidervinegar1tablespoonsoysauce1/2teaspoonblackpepper1/2cupcoldwater2tablespoonsarrowroot1/2teaspoontoastedsesameoilsliveredgreenonionsMethod

HOTGERMANBEANSALADSource:TheVegetarianCookbookIngredients1/4cupwhitegrapejuice2mediumcarrots,chopped1/2mediumredonion,chopped2stalkscelery,sliced1/2cupwater,orliquidfrombeans1/3cupvinegar1tablespoonsugar1tablespooncornstarch1vegetablebouilloncube2cupsblackbeans,canned1cupredkidneybeans,canned1redonion,optionalMethod

HUMMUS(CHICKPEADIP)Source:TheVegetarianCookbookIngredients2cupschickpeas,drainedORfreshcooked)

2/3cupstahinapaste,(groundsesameseeds)3/4cupslemonjuice2garliccloves,mashed1teaspoonsalt1/4teaspooncuminparsley,forgarnishMethod

ISRAELISALADSource:TheVegetarianCookbookIngredients2mediumcucumbers1/2cupgreenpepper,chopped2cupsshreddedlettuce2tablespoonsgreenonion,finelychopped3/4cupscarrot,gratedorshredded2tablespoonsfreshparsley,finely1cuptomato,freshdiced1/4cupradish1tablespoonvegetableoil3tablespoonslemonjuice,fresh1teaspoonsalt3/4teaspoonscoarselygroundpepperMethod

ITALIANBARLEYSource:TheVegetarianCookbookIngredients1/2cuponions,chopped1/2cupsweetgreenpeppers,chopped1clovegarlic,minced116ozcantomatoes,undrainedinchunks1/2teaspoondriedoregano1/2teaspoondriedbasil2cupswater51/4ouncesbarley,3/4cupMethod

ITALIANBARLEY(VEGAN)Source:TheVegetarianCookbookIngredients1/2cuponions,chopped1/2cupchoppedsweetgreenpeppers--

1clovegarlic,minced116ozcantomatoes,undrained/inchunks1/2teaspoondriedoregano1/2teaspoondriedbasil2cupswater51/4ouncesbarley,3/4cupMethod

ITALIANSPAGHETTICASSEROLESource:TheVegetarianCookbookIngredients***SAUCE***1lb.tomatoes,canned;chopped,undrained1cuponions,chopped1cupgreenpepper,chopped6ouncestomatopaste,canned1teaspoonoregano1teaspoonbasil1/4teaspoongarlicpowder***FILLING***1cuptofuricotta3/4cupsnutritionalyeast"cheesy",sauceorotherveganMethod

KASHARUSTICASource:TheVegetarianCookbookIngredients1cupfinelychoppedonions2tablespoonsmargarine8ouncesmushrooms,sliced1cupkasha,uncooked1egg,beaten2cupsvegetablestock8ouncespastashellsorbowties,-uncooked1pnsalt1pnfreshlygroundpepperMethod

KOREANBEANTHREADSESAMENOODLESWITHVEGETABLESSource:TheVegetarianCookbookIngredients1ouncechinesedriedmushrooms

1/2ouncechinesedriedcloudears1/4lb.beanthreadnoodles2ouncescarrot1greenpepper1smallonion2tablespoonspeanutoil1/2cupwater***--SAUCE***2tablespoonslightsoysauce2tablespoonsdarksoysauce3tablespoonssesameoil11/2tablespoonssesameseeds1tablespoonfinelychoppedgarlic1tablespoonsugar1teaspoonfreshlygroundblackpepperMethod

KOUSHARI(LENTILS,MACARONIANDRICEINOIL)Source:TheVegetarianCookbookIngredients1cupadsiswid,(brownlentils)watersalt1cupsmallmacaroninoodles1cupshortgrainrice2tablespoonsoliveoil1cuptomatopuree***TA'LEYAII***2largeonions1/4cupoliveoil1garlicclove,(ormore),-finelychoppedMethod

KOZHAMBHUSource:TheVegetarianCookbookIngredients32ouncesyogurt2teaspoonscorianderseeds2teaspoonscuminseeds1teaspoonredchilepowder1teaspoonchanadal1teaspoonriceorricepowder

2teaspoonscoconut,grated2teaspoonssalt1teaspoonmustard1pnturmeric1redchile,crushedMethod

LEEKANDGOATCHEESETARTSource:TheVegetarianCookbookIngredients2tablespoonsbutter6mediumleeks,(whiteand2"ofgreen),-slicedinto1/4"randrinsedwell,-toremovegrit2tablespoonsbalsamicvinegar1/2teaspoonsalt1/2teaspoonfreshlygroundpepper1/2cupheavycream7ouncesgoatcheese,crumbled1prebaked10"tartshellMethod

LEMONPASTASALADWITHPEPPERCORN-COCONUTGLASource:TheVegetarianCookbookIngredients27ozpkgudonnoodles2tablespoonsextra-virginoliveoil1/4cupfreshlemonjuice2tablespoonsgratedlemonzest1teaspooncoarseblackpepper,preferablytellicherry1/2cupvegetablestock1/2cupfreshgratedcoconut2cupssliveredsnowpeas1teaspoonsalt1/4cupchoppedcilantro1/4cupchoppedfreshbasilMethod

LENTILCOTTAGEPIESource:TheVegetarianCookbookIngredients600gpotatoes,peeledandcubed(1-1/4lb)

125gredlentils(4oz)1onion,chopped1carrot,grated1vegetablestockcubemadeupto400ml(14floz)1garlic,crushed1mixedvegetables,drained(300g)1Campbell'sCondensedItalianTomatoSoup(295g)50gcheddarcheese,grated(2oz)Method

LENTILSALADSource:TheVegetarianCookbookIngredients1/4cupfreshlemonjuice2/3cupoliveoil1teaspoonItalianseasoning1clovegarlic,mashed2cupsdriedlentils1/2cupdicedcelery2wholeredripetomatoes,choppedMethod

LENTILSTEWSource:TheVegetarianCookbookIngredients1lb.driedlentils,washed,pickedover2quartswater2wholecelerystalks,chopped1mediumonion,chopped2wholecarrots,chopped1clovegarlic,minced1bayleaf1/4teaspoonthyme1/2cupredwine1canplumtomatoesMethod

LETTUCEFRITTATASource:TheVegetarianCookbookIngredients1tablespoonbutter

1cupcoarselychoppedromainelettuce2eggsSeasaltBlackpepper,freshlyground1/4cupgratedGruyErecheeseMethod

LINGUINEWITHASPARAGUSANDGOATCHEESESource:TheVegetarianCookbookIngredients1/2lb.freshasparagus1/2cupcannedno-salt-addedchickenbroth,,undiluted1/4canchablisorotherdrywhitewine1/4cupshallots,chopped1/4teaspoonpepper4ouncesneufchatelcheese,softened(1/28-ozpkg)2ouncesgoatcheese,crumbled2tablespoonsfreshlemonjuice1/2cupthinlyslicedsweetredpepper,(~1/2small)Method

LINGUINISource:TheVegetarianCookbookIngredients1lb.linguini,cookasdirected1/2cupheavycream,orhalfandhalf2tablespoonsbutterormargarinesaltandpepper,totastezucchinicauliflowerparmesan,(optional)2smallzucchinisquash,thinlysliced1/2largeheadcauliflower-brokenin,flowerets2tablespoonschickenbroth,orwater1/2teaspoonsalt1/4teaspoonpepper1/4cupgratedparmesancheese,ortotasteMethod

LITTLEITALYSPAGHETTISource:TheVegetarianCookbookIngredients3ouncesonion,chopped

11/2tablespoonsoliveoil1/2teaspoongarlic,minced1/4teaspoonbasil1/4teaspoonoregano1/2teaspoonsalt6ouncestomato,finelychopped3ouncesmushrooms,finelychopped3ouncesgreenpepper,finelychopped2ouncestomatopaste6ouncesspaghetti,cookedMethod

LOW-FATCORNLASAGNASource:TheVegetarianCookbookIngredients1cupcheese,mozzarella10ouncescorn15ouncescheese,ricotta1eggs1teaspoonoreganoleaves1teaspoonsalt1/4teaspoonpepper,black271/2ouncesprego9lasagnanoodles1cupwater1/2cupcheese,mozzarellaMethod

MACANDCHEESEROMANOFFSource:TheVegetarianCookbookIngredients12ouncesmacaroni1lb.creamcheese,softened8ouncessourcream2tablespoonsbutter,melted1cupscallions,chopped1clovegarlic,crushed1/4teaspoonblackpepper1/4cupbreadcrumbs1/2cupgratedparmesancheeseMethod

MACARONIANDCHEESESOUFFLESource:TheVegetarianCookbookIngredients11/2cupscorkscrew-shapedmacaroni2tablespoonsbutterormargarine3tablespoonsflour1/2teaspoonsalt1/2teaspoonpaprika1dscayenne11/4cupsmilk6ouncesnaturalsharpcheddarcheese,-shredded3eggs,separatedMethod

MACARONIANDCHEESEWITHTOMATOESSource:TheVegetarianCookbookIngredients8ouncesElbowMacaroni,uncooked2ripetomatoes,sliced2tablespoonsbutterormargarine1tablespoonflour1/4teaspoondrymustard1/2teaspoonsalt2cupsskimmilk2cupsgratedhardcheese(suchasCheddar)1/2cupfreshbreadcrumbsMethod

MACARONI,CHEESEANDTOMATOESSource:TheVegetarianCookbookIngredients1/2cupelbowmacaroni1cupcannedtomatoesorsauce1/4teaspoonbasilordillweed1/4teaspoonpreparedmustard1pnpepper1/2cupshreddedcheddarcheese1tablespooncrushedcornflakesMethod

MACCARONIANDSAUCESource:TheVegetarianCookbook

Ingredients--sauce---2tablespoonsoliveoil3/4cupsonion,chopped2clovesgarlic,minced2smallcanstomatopaste21/2cupswater11/4tablespoonsoregano11/4tablespoonsbasilsalt,totaste1/8tablespoonpepper14ozcanmushroomsgratedparmesancheeseMethod

MAIN-DISHNUTBALLSSource:TheVegetarianCookbookIngredients1/2cupsunflowerseeds1/4cupcashews,chopped1/4cuppeanuts,unsalted1cupwholegrainbreadcrumbs,dryeggreplacerfor3eggs2garliccloves,pressed1tablespoontamari1/4teaspoonceleryseed1/2teaspoonbasil4cupstomatosauceorspaghetti,sauceMethod

MALAIKOFTA-KEBABSINSPICYCREAMSAUCE-N.INDIASource:TheVegetarianCookbookIngredients***KOFTA***2largerussetpotatoes,boiled,peeled,mashed1/2cupgreenpeas,freshorfrozen1/4cupshreddedcheddarcheese1freshhotgreenchilechopped1/2tablespoongroundcoriander1tablespooncuminseeds11/2teaspoonssalt

1/4cupchoppedcashewnuts1tablespoonraisins3/4cupschickpeaflourorcornflour,(seenote)1cupwatermildvegetableoilfordeepfrying***SPICYCREAMSAUCE***8wholecashewnuts2wholecloves1pnnutmeg1/2inchcinnamonstick1garlicclove,peeled2tablespoonsunsaltedbutter1largeonion,grated1pnturmeric2teaspoonspaprika1/2tablespoongroundcoriander1/2tablespooncayennepepper1tablespoonsalt1cuphalf-and-half1cupwater1/2cupheavycream2tablespoonschoppedfreshcilantroMethod

MANICOTTIFLORENTINESource:TheVegetarianCookbookIngredients12manicottishells2tablespoonsoliveoil2cupssorrentoricottacheese2cupssorrentomozzarella,shredded3/4cupssor.mozzarella,reserved1/2cupsorrentogratedparmesan1/4cupsor.gratedparmesan,reserve1/4cupchoppedfrozenspinach,thawdrainwell1egg,beaten(optional)2tablespoonsfreshbasil,torninpieces1tablespoonfreshparsley,choppedfinesalt&peppertotaste126ozjamarinarasauceMethod

MANICOTTIWITHFOURCHEESESSource:TheVegetarianCookbookIngredients1largeonion,minced1lb.mushrooms,sliced1/2cupbutterormargarine1/2cupflour4cupsmilk11/2cupsparmesancheese,gratedsalttotastepeppertotaste12manicottishells1lb.ricotta4ouncesmozzarellacheese,diced1/2cupromanocheese,grated1/4cupwalnuts,finelychopped1/4cupparsley,chopped3eggs1dsnutmegMethod

MARINATEDMUSHROOMSSource:TheVegetarianCookbookIngredients1lb.smallFreshMushrooms3/4cupswinevinegar1/2cupsaladoil1/4cupwater1bayleaf,broken1teaspoonfennelseeds,crushed1/4teaspoonsalt1/8teaspoonseasonedpepper1clovegarlic,pressed1tablespoonparsley,mincedMethod

MARINATEDOLIVESSource:TheVegetarianCookbookIngredients2tablespoonsoliveoil4garliccloves,peeledandcrushed1orange,cutinto,zestof

1/2tablespoonfennelseeds2cupsoilcuredorbrinedblack,-olives,rinsedanddepittedoliveoilMethod

MARINATEDVEGETABLETOSSSource:TheVegetarianCookbookIngredients2cupstomatowedges,peeled1/2cupradishes,sliced1/2mediumredonion,thinlysliced1/2cupcelery,cutincrescents1/2cupcucumber,chunksdieteticItaliandressingsMethod

MARYPASTASource:TheVegetarianCookbookIngredients16ouncesangelhairpasta2redpeppersoliveoil128ozcanwholetomatoes1onion1clovegarlicchickenstocksourcreamsun-driedtomatoesparmesancheese,optionalpinenuts,optionalMethod

MATARPANEER(PEASWITHPANEER)Source:TheVegetarianCookbookIngredients1mediumonion,peeledandchopped11inchcubefreshgingerpeeledandchopped6tablespoonsvegetableoilpaneer,(seerecipe),plus...2cupswhey,(frompaneer)or-8ounces-tofu,andwater1wholedriedhotredpepper1tablespoongroundcorianderseeds1/4teaspoongroundturmeric3mediumtomatoes,peeledandminced1teaspoonsalt1/8teaspoonfreshlygroundblackpepper11/2cupsshelledfreshpeas,-or-10ounces-defrostedfrozenpeas

MethodMEATLESSSPAGHETTISAUCE

Source:TheVegetarianCookbookIngredients1lb.eggplant,peeled,1inchcubes1mediumonion,chopped3garliccloves,minced1teaspoondriedparsley141/2ouncesstewedtomatoes,italianstyle6ouncestomatopaste4ouncesmushroompieces,undrained1teaspoondriedoregano11/2teaspoonssalt1teaspoonsugar1teaspoonitalianseasoning,ortotasteMethod

MEATYCHILIWITHOUTMEATSource:TheVegetarianCookbookIngredients2tablespoonsoliveoil,topackagedirection1lb.freshmushrooms,upto21/2cupspaghettisauce,(combinationofdomehomemadeorprepared,andshiitake)cleanesalttotaste,stemremovedandres2cupswater,(ifusingdrymushro1cuplong-grainwhiterice,rehydratethem)cilantro;washed,dried2hotchilies,greenorredchopped,optionalfreshorpickled,seededlimewedges,optionalandmincedtomatoes;washed,chopped2tablespoonsgroundcumin,optional3tablespoonsgroundchilipowderplainyogurtorsourcream32ouncescannedbeans,suchasblackoptional,redkidneyorpinkcheddar cheese, shreddeddrained, or freshbeansoptional, soaked&cookedaccoMethod

MELANZANIANDANCHOVYPASTASource:TheVegetarianCookbookIngredients

2aubergines,cutin1cmcubesoliveoil1garlicclove,peeled1canchoppedtomatoespassata,(optional)1cananchovies1tablespoonflour1decilitermilkMethod

MIDDLEEASTERNSANDWICHESSource:TheVegetarianCookbookIngredients1pitapocket1/4cuphummus1/3cuptabouli2tablespoonsfetacheese,crumbled1leafromainelettuce,tornintopieces1/4tablespoontomato,chopped1/4cupalfalfasprouts1tablespoonGreekolives,choppedLemondilldressing(seerecipe)Method

MINESTRONESOUPSource:TheVegetarianCookbookIngredients1/2cupoliveoil1clovegarlic,minced2cupsonions,chopped1cupcelery,chopped1cansmalltomatopaste2quartsbeefbroth1quartwater1cupcabbage,shredded2wholecarrots,sliced1teaspoonsalt1/4teaspoonblackpepper1/8teaspoongroundsage1wholezucchini,sliced1packagefrozengreenbeans1canredkidneybeans1cupmacaroni

MethodMINTEDCUCUMBERSALAD

Source:TheVegetarianCookbookIngredients3largecucumbers1/2teaspoonsalt2cupsplainyogurt2teaspoonsricewinevinegar1/8teaspoonwhitepepper1/2teaspoonsugar1/4cupfreshmint,chopped2tablespoonsfreshparsley,choppedMethod

MINTEDMILLET,CUCUMBERANDGARBANZOSALADSource:TheVegetarianCookbookIngredients***DRESSING***1/4cupoliveoil1/4cuplemonjuice1cupfreshmintleaves1/2cupparsley,chopped***SALAD***2cucumbers,sliced,upto31redonion,diced1cangarbanzobeans1cupmillet,uncooked2tablespoonsoliveoil1/4teaspooncinnamon1/4teaspooncardamom1/2teaspoonsalt21/2cupsboilingwaterMethod

MIXEDVEGETABLESJAIPURSTYLE(SABJIJAIPURI)Source:TheVegetarianCookbookIngredients1tablespooncuminseeds1tablespooncorianderseeds1tablespoonmildvegetableoil1mediumonion,sliced

2tablespoonstomatopaste10wholecashewnuts1cuphalf-and-half1tablespoonghee5wholecloves5cardamompods1one-inchpiececinnamonstick1mediumtomato,peeled,chopped1/2cupcauliflowerflorets1/2cupbroccoliflorets5brusselssprouts,cutinhalf1mediumcarrot,cutinto2-inchsticks1/2cupdiagonallycutgreenbeans1/2cupwater1/2tablespooncayennepepper1/2tablespoonsalt,ortotaste1/4cupraisinsfreshmintsprigsforgarnishMethod

MOLAHUKOZHAMBHUSource:TheVegetarianCookbookIngredients1teaspoontamcon2teaspoonssalt1teaspoonmustardseeds1pnturmeric1/2cantomatoes1teaspoonricepowder1/4teaspoonheeng***MASALA***1teaspoonblackpepper6redchiles1tablespoonchanadal1tablespoontoordal1tablespooncorianderseeds1tablespooncoconut,gratedMethod

MOLDEDVEGETABLESALADSource:TheVegetarianCookbook

Ingredients1envelopeorangegelatin,dietorlow-cal2cupsboilingwater1/2cupwhitecabbage,chopped1/2cupcarrots,shredded1/2cupcelery,finelychopped1/4teaspoonceleryseedsMethod

MONDOBIZARROSAUCESource:TheVegetarianCookbookIngredients4largegarliccloves1/3cupfreshbasilleaves1/3cupmincedparsley1lbbunchspinach,stemmed3mediumripetomatoes1/2cupparmesancheese1/2teaspoonsalt1/2cuppinenuts1freshlygroundblackpepper1oliveoilforthepastaMethod

MUSHROOM&SPINACHOMELETSource:TheVegetarianCookbookIngredients4ouncesFreshMushrooms,sliced3tablespoonsButterorarine,divided2tablespoonsMincedOnion4largeEggs1tablespoonGratedParmesanCheese1/4teaspoonSalt1/4teaspoonOreganoLeaves,crushed1/8teaspoonGroundBlackPepper1/2cupSpinach,cooked&choppedMethod

MUSHROOM&WHITEBEANRAGOUTSource:TheVegetarianCookbookIngredients11/2lbs.freshwhitemushrooms

3tablespoonsoil1cupdicedonion11/2teaspoonsItalianseasoning3/4teaspoonssalt1can(15to19ounces)whitebeans(cannellini),rinsedanddrained1can(14.5ounces)stewedtomatoes,lightlycrushed1/4cupParmesancheeseMethod

MUSHROOMANDONIONSPAGHETTISource:TheVegetarianCookbookIngredients3ouncesmushrooms,sliced3ouncesonions,sliced3ouncestomato,chopped1/2teaspoonbasil1/4teaspoonoregano1/2teaspoonsalt2tablespoonsoliveoil6ouncesspaghetti,cookedMethod

MUSHROOMCAPSFILLEDWITHROQUEFORTSource:TheVegetarianCookbookIngredients4ouncesRoquefortCheese,atroomtemperature1/2cupbutter,softened1/2teaspoondrymustard12perfectlyshapedmediummushroomcaps1/4cupripeorgreenolives,mincedMethod

MUSHROOMSALADSource:TheVegetarianCookbookIngredients1/2cupheavycreamorplainyogurt1lemonPaprika10(to12)smallmushrooms,unpeeled2tablespoonschoppedwalnuts1cupwatercress,nostems

MethodMUSHROOMSOURCREAMPIE

Source:TheVegetarianCookbookIngredients12ouncesfreshmushrooms9inchpieshell3tablespoonsbutterorarine,divided1/2cupchoppedonion3largeeggs1cupsourcream1teaspoonsalt1/2teaspoontarragonleaves,crushed1/4teaspoongroundblackpepper1/4cupSwisscheese,shreddedMethod

MUSHROOMSPREADSource:TheVegetarianCookbookIngredients3teaspoons-to2tablespoonsoliveoil1cupcoarselychoppedleeks,(whitepartonly)1largegarlicclove,peeledandfinelychopped3/4lbs.mushrooms,wipedcleanandcoarselychopped1/2teaspoondriedleaforegano1/2teaspoonsaltfreshlygroundblackpepper1tablespoon-to2tablespoonsfreshlysqueezedlemonjuice1/4teaspoonpreparedhorseradish,-or-1/2teaspoon-preparedmustardMethod

MUSHROOM,CHARDANDONIONOMELETSource:TheVegetarianCookbookIngredients2tablespoonsoliveoil,divided1largeredonion,quarteredandthinlyslicedcrosswise(about2cups)1bunchchard,leavesonly,chopped(about2cups)

8ounceswhitemushrooms,sliced(about3cups)8eggs,lightlybeaten1clovegarlic,minced2teaspoonschoppedfreshthymeor1/2teaspoondriedthyme1/2teaspoonsalt1/4teaspoongroundblackpepper1cupgratedGruyerecheese2tablespoonsgratedParmesan,dividedMethod

MUSHROOMSSource:TheVegetarianCookbookIngredients8(to10)mushrooms,unpeeled1tablespoonbutter1cupsourcream4freshparsleysprigs,chopped,nostemsSeasaltFreshgroundblackpepperMethod

MUSHROOMSPARMESANSource:TheVegetarianCookbookIngredients1lb.freshmushrooms,whole3tablespoonsbutterorarine3tablespoonsParmesancheese,grated1/8teaspoonpepperMethod

Chapter2N-Z

NECTARINEFIESTANACHOSSource:TheVegetarianCookbookIngredients16-inchflourtortillawater3/4teaspoonssugar1/8teaspooncinnamon1cupfrozennonfatvanillaorpeachyogurt4slicedfreshCalifornianectarines1/2cupblueberries,slicedstrawberries,

raspberries,blackberries,oranymixtureofberriesdesiredMethod

NEWVEGETABLELASAGNASource:TheVegetarianCookbookIngredients1packagechopped,(10oz.)spinach,thawed&drained1cartonlowfat,(12oz.)cottagecheese2eggwhitesbeaten2teaspoonsoliveoil3/4cupsmincedonion1cupslicedmushrooms2centilitersgarlicminced2canstomatoes,(141/2oz.)drained&chopped1/4cupfreshmincedparsley1/4cupburgendyordryredwine1/4cuptomatopaste2teaspoonsdriedbasil11/2teaspoonsdriedoregano1teaspoondarkbrownsugar1/2teaspoonpepper1/4teaspoonsalt6lasagnanoodles,uncooked5cupsthinlyslicedzucchini11/4cupsshredded,(5oz.)part-skimmilkmozzarella2tablespoonsgratedparmesanMethod

NOODLESROMANOFFSource:TheVegetarianCookbookIngredients12ounceseggnoodles1lb.creamcheese,softened8ouncessourcream2tablespoonsbutter,melted1cupscallions,chopped1clovegarlic,crushed

1/4teaspoonblackpepper1/4cupbreadcrumbs1/2cupgratedParmesancheeseMethod

NORTH:KOFTAKEBABSINSPICYCREAMSAUCE(MALAIKOFTA)Source:TheVegetarianCookbookIngredients***KOFTA***2largerussetpotatoes,boiled,peeled,mashed1/2cupgreenpeas,freshorfrozen1/4cupshreddedcheddarcheese1freshhotgreenchilechopped1/2teaspoongroundcoriander1tablespooncuminseeds11/2teaspoonssalt1/4cupchoppedcashewnuts1tablespoonraisins3/4cupschickpeaflourorcornflour,(seenote)1cupwatermildvegetableoilfordeepfrying***SPICYCREAMSAUCE***8wholecashewnuts2wholecloves1pnnutmeg1/2inchcinnamonstick1garlicclove,peeled2tablespoonsunsaltedbutter1largeonion,grated1pnturmeric2teaspoonspaprika1/2teaspoongroundcoriander1/2teaspooncayennepepper1tablespoonsalt1cuphalf-and-half1cupwater1/2cupheavycream2tablespoonschoppedfreshcilantroMethod

NUTRITIOUSNEWREDPOTATOESSource:TheVegetarianCookbookIngredients3cupswater8(to10)smallnewpotatoes,unpeeled1/4cupsaffloweroil1/4cupdrywhitewine4freshparsleysprigs,chopped,nostemsSeasaltFreshgroundblackpepperMethod

NUTTYTOASTEDSNACKMIXSource:TheVegetarianCookbookIngredients1cupwholenaturalalmonds2cupswheat,riceorcornsquarescereal11/2cupssmallpretzels1cuptoastedoatcereal1cupsesamesticks,optional2teaspoonsgarlicpowder1/4cupbuttermeltedMethod

OATMEAL-BANANAMUFFINSSource:TheVegetarianCookbookIngredients3cupsWholeWheatFlour3/4cupsRolledOats1tablespoonBakingPowder1/2teaspoonGroundCinnamon1/4teaspoonGroundNutmeg1tablespoonSugar1Egg2tablespoonsVegetableOil11/2cupsLowfatMilk1smBanana,cubed1/4cupSunflowerSeeds,toastedMethod

OLIVEMARINATE(MARINATEDOLIVES)Source:TheVegetarianCookbook

Ingredients2tablespoonsoliveoil4garliccloves,peeledandcrushed1orange,cutinto,zestofsmallpiec1/2tablespoonfennelseeds2cupsoilcuredorbrinedbla,-olives,rinsedanddoliveoilMethod

OLIVEPROFUMATE(FENNELANDORANGE-SCENTEDOLIVES)Source:TheVegetarianCookbookIngredients1garlicclove,finelysliced1orange,cutinto,zestof1/2tablespoonfennelseeds2cupsoilcuredblackolivesMethod

ONIONPIESource:TheVegetarianCookbookIngredients3cupsonions,sliced2tablespoonsbutter1lb.cottagecheese1/4cupheavycream19inchpiecrustsaltpeppercayenneMethod

ONIONTARTSource:TheVegetarianCookbookIngredientspastryfor9"pieshell3cupswhiteonions,thinlysliced3tablespoonsbutter2cupssourcream2eggs,slightlybeaten1teaspoonsalt1/4teaspoonblackpepper1/8teaspoonnutmeg1/8teaspoongroundginger1/4teaspooncarawayseed

1/8teaspoonpaprikaMethod

ORANGEHUMMUSSource:TheVegetarianCookbookIngredients2canschicpeas,rinsedanddrained1/2teaspoongroundcumin1/2teaspoongroundcoriander1/2teaspoongroundginger1/2teaspoondrymustard1/2teaspoonturmeric1/2teaspoonmildpaprika3/4cupsfreshorangejuice1/3cuptahini1/2teaspoonsalt3tablespoonscidervinegar3clovesgarlic,minced1teaspoonsoysaucecayennetotasteMethod

ORANGEWALDORFSALADADASource:TheVegetarianCookbookIngredients4oranges,peeled1apple1/2cupcelery1/4cupplainlow-fatyogurt1/4cuppecans,toasted,chopped1/8teaspoongroundcinnamonsaladgreensMethod

ORIENTALSPAGHETTISource:TheVegetarianCookbookIngredients1lb.thinspaghetti2tablespoonsroastedsesameoil4tablespoonssoysauceortamari1cupsnowpeas2cucumbers;peeled,seeded,-andcutintostrip3/4cupsthinlyslicedgreenonions3tablespoonschoppedfreshparsley

2tablespoonsredwinevinegar1teaspoondrymustard1teaspoonhotchilioilMethod

OYSTERMUSHROOMSOUFFLESource:TheVegetarianCookbookIngredients6tablespoonsbutter1mediumonion,finelychopped1clovegarlic,finelychopped3ouncesself-risingflour2ouncesdriedPorcinimushrooms,soakedin1/2cuplukewarmwaterandchoppedfinely(retainwater)1cupmilksalttotastepeppertotaste6ouncesOysterMushrooms,roughlychopped3largeeggyolks4largeeggwhitesMethod

PARFAITCUPSSource:TheVegetarianCookbookIngredients6freshCaliforniapeaches,divided28-ouncecontainersnonfatpeachyogurt2tablespoonshoney6tablespoonsnonfatgranolaMethod

PARSLEYFRIEDONIONRINGSSource:TheVegetarianCookbookIngredients3/4cupsplus2tbsbeer,(notdark)1cupall-purposeflour3/4cupsfinelychoppedfreshparsley3/4teaspoonssaltplusadditionalfor,sprinklingrings1largeonionvegetableoilfordeep-frysalsaverdefordipping,(optional)Method

PASTAARRABBIATASource:TheVegetarianCookbook

Ingredients2driedredchilies,crumbled6garliccloves,chopped3tablespoonsoliveoil1cuptomatosauce-=or=-passatasalt&pepper12ouncespastaofyourchoice3tablespoonsparsley,choppedMethod

PASTAFAGIOLESource:TheVegetarianCookbookIngredients1lb.ditallinipasta,(saladmacaroni)1/4cupoliveoil1clovegarlic,minced2largegreenpeppers,chopped1cuponions,chopped1cupcelery,chopped1/2teaspoonsalt,(optional)1teaspoonblackpeppersprinkleofparsley128ozcantomatopuree1canwater,usepureecan2canscannelinibeans,(white-med.sizecsalttotaste,(optional)Method

PASTAFAZOOLSource:TheVegetarianCookbookIngredients11/2cupskidneybeans6cupswater2tablespoonsoil1cuponions,chopped1/2cupcelery,diced3/4cupscarrots,chopped1cupcannedcrushedtomatoessalt,pepperotherseasonitaste2cupspasta,cookedMethod

PASTAMEXICANASource:TheVegetarianCookbook

Ingredients1/2lb.thin,greenspaghetti11/2cupscubedtomatoes1cupcucumbermatchsticks1mediumavocado,peeled,seeded,andslicedcrosswise1cupsalsa1tablespoonextra-virginoliveoil1/2teaspoondriedoregano1/4teaspoongroundcumin1/4teaspoonchilipowdercayennetotaste1/4cupmincedcilantroMethod

PASTAPRIMAVERASource:TheVegetarianCookbookIngredients1cuplow-fatcottagecheese1tablespoonfreshlemonjuice18ozthispaghetti1tablespoonacceptablevegetableoil1/4cupchoppedscallions1/2cupchoppedonions1clovegarlic,minced1/4teaspoonfreshlygroundblackpepperORtotaste2cupsslicedfreshmushrooms1cupslicedgreenbellpepper11/2cupsslicedcarrots10ouncesfrozenno-salt-addedbroccoli,steamedMethod

PASTASAUCEWITHLEMONANDGARLICSource:TheVegetarianCookbookIngredients1teaspoonoliveoil2clovesgarlic,minced1/2cupdrywhitewine1/4cuplemonjuice1cuptomatoes,stewed1/4cupbasil2tablespoonsparmesancheese

1/2teaspoonblackpepperMethod

PASTAW/REDPEPPERS,GREENS,BEANS,GARLIC&LEMONZESTSource:TheVegetarianCookbookIngredients1/2cupwhitebeans,-soakedinwaterov1bayleaf4garliccloves,peeled1/3cupvegetablestock2redbellpeppers,-cutinto1/2-inch4cupsswisschardorescarole,-washedwellandcuinto1/2-inchstrips1tablespoongratedlemonzest1/2teaspoonsaltfreshlygroundpepper2tablespoonslemonjuice1/4lb.pennepasta,uncooked1/4lb.farfallepasta,uncookedMethod

PASTAW/ROASTEDGARDENVEGETABLESSource:TheVegetarianCookbookIngredients1redandgreenbellpeppers&yellow,1/2"strips2redonions,sliced1/2"thicke2yellowsquash,sliced1/2"thick1smalleggplant,chunked1"6largegarliccloves,halved3tablespoonsextravirginoliveoil1/4cupitalianparsley,finelychopped1teaspoondriedthymeOR2teas.freshthymefinelyminedsaltandpepper1lb.pasta,(penne,radiatoreorother)1/3cupparmesancheese,gratedMethod

PASTAWITHBROCCOLIANDSPINACHSource:TheVegetarianCookbookIngredients

200gpenne1/4cupwhitewine15gbutter3spinachleaves1/2onion1/4cupgratedparmesancheese1/4teaspoongroundnutmeg1/4cupgratedcheddarcheese125gbroccolifloretsMethod

PASTAWITHCARAMELIZEDONIONSSource:TheVegetarianCookbookIngredientsonionsoliveoilfreshparsleyparmesancheesewhitewinecookedpastaMethod

PASTAWITHCHUNKYTOMATOSAUCESource:TheVegetarianCookbookIngredients11/2cupsdicedonions1/4cupwateroroliveoil3/4cupschoppedcelery1/2cupchoppedgreenbellpepper2cupsslicedfreshmushrooms2garliccloves,minced4cupschoppedfreshtomatoes3cupstomatosauce2cupstomatopuree1teaspoondriedoregano11/2teaspoonsdriedbasil1bayleafsaltandpepper,totaste1lb.spaghettiorotherpastaMethod

PASTAWITHEGGPLANTANDTOMATOSAUCESource:TheVegetarianCookbookIngredients1largeeggplant,dicedsaltoliveoil,forfrying

1mediumonion,diced1tablespoonoliveoil3garliccloves,chopped2cupstomatosauce1/4cupdryredwine1pnsugarsaltandpepper1largepinchoregano16ouncesspaghetti,fusilli,-rigatoniorotherpastashapeMethod

PASTAWITHFETACHEESEANDGREENSSource:TheVegetarianCookbookIngredients1lb.pasta,(tubes,corkscrews,orshells),cooked1largebunc,freshvarietyof***GREENSINCLUDING***kalecollardgreensdandeliongreensescarolemustardgreensspinach1largeonion2tablespoonsoliveoil3ouncesfetacheese,crumbledMethod

PASTAWITHLENTILSANDSPINACHSource:TheVegetarianCookbookIngredients1/2cupredlentils250gwholemealspaghetti71/2gbutter1/2teaspoongroundnutmeg1/2onion3spinachleaves1/2tablespoonlemonjuice1/8cuptoastedpinenutsMethod

PASTAWITHPEPPERSSource:TheVegetarianCookbookIngredients1lb.rigatoni

6mediumtomatoes,slicedverythin2sweetredoryellowpeppers,seeded,sliceinthinstrips1/2cupfreshbasil,chopped-or-1tablespoondriedbasil3clovesgarlic,finelychopped1/4cupoliveoil,orasneededsaltandpepper1wedgeparmesanorromanocheese,freshlygratedMethod

PASTAWITHPESTO(TRENETTECOLPESTO)Source:TheVegetarianCookbookIngredients***---PESTO***1clovegarlic,finechop3tablespoonspinenuts1pncoarsesalt2cupsbasil,tightpack1/2cupparmigiano-reggianocheese1/2cuppecorinosardocheese1/2cupextra-virginoliveoil***---PASTA***1/2lb.thingreenbeans,trim/halve1/2lb.smallredpotatoesscrub/slice1lb.trenette,linguineortagliatellepastasalt&peppertotasteMethod

PASTINASOUPSource:TheVegetarianCookbookIngredients4cupschickenstockorcannedbeefbroth2zucchini,unpeeled1cuppasta-littlestarsorshellsFreshgroundblackpepperSeasaltParmesancheese,gratedMethod

PEAANDCARROTSALADWITHLOVAGESource:TheVegetarianCookbookIngredients

1lb.freshpeas11/2lbs.babycarrots3tablespoonsmayonnaise,(tofuorregular)3tablespoonsnaturalyogurt1teaspoonDijonmustard11/2tablespoonschoppedlovageMethod

PEACHFOLDUPTARTSource:TheVegetarianCookbookIngredients3cupsslicedfreshCaliforniapeaches1/4cupsugar1tablespoonall-purposeflour2tablespoonsfreshlemonjuice1sheetpreparedpuffpastrydough,10x16inchesand1/4inchthick,thawed1tablespoonunsaltedbutter,cutintosmallpiecesMethod

PEACHSAUCESource:TheVegetarianCookbookIngredients2freshpeaches,peeledandpitted2tablespoonspowderedsugar3tablespoonsGrandMarnierMethod

PEANUTBUTTERANDPLUMSANDWICHSource:TheVegetarianCookbookIngredients1mediumfreshCaliforniaplum2slicessandwichbreadpeanutbutterMethod

PEKINGSTYLENOODLESWITHBEANSAUCESource:TheVegetarianCookbookIngredients8ouncesnoodles,-(3-4cupsaftercooking6ouncesplainpressedtofu1/2cupgreensoybeans,-(frozenorfresh)2ouncesbabycornspears1/2cupbambooshoot,dicedfinely

2ouncescucumber1teaspoongarlic,minced3tablespoonsChinesebeansauce,-or-4tablespoonsdarkmiso3tablespoonsvegetableoil11/2cupswater11/2tablespoonssoysauce1/2teaspoonsugar21/2tablespoonscornstarch,dissolvedin...3tablespoonswater1/2teaspoonsesameoilMethod

PENNEFROMHEAVENSource:TheVegetarianCookbookIngredients12ouncespenneorziti2tablespoonsoliveoil11/2cupschoppedonion3mincedclovesgarlic3cupschoppedplumtomatoes1/2cupwater1/2teaspoonsalt1/2teaspoonsugar2cupsbroccoliflorets2cupschoppedzucchini1cupsugarsnaps,(removestring)>or<-snowpeas1/2cupcarrotsjulienne2tablespoonschoppedparsley1/2cupgratedparmesanMethod

PENNERIGATIWITHMUSHROOMSANDTARRAGONSource:TheVegetarianCookbookIngredients250gpennerigati15gporcinimushrooms2tablespoonsvirginoliveoil1smallonion250gbuttonmushrooms,cutin1/4"dice1/2teaspoonsalt

freshlygroundblackpepper3garliccloves,finelychoppd1/4drywhitewine750gtomatoesskinnedseeded,chopped6tablespoonschoppedparsley2tablespoonschoppedtarragonMethod

PENNEWITHCAULIFLOWERTOMATOESANDBASILSource:TheVegetarianCookbookIngredients2cupsfinelychoppedplumtomatoes,(about4large)1/2cupchoppedgreenonion1/4cupchoppedfreshbasil2tablespoonsoliveoil2tablespoonschopped,drainedoil-packedsun-driedtomatoes1garlicclove,minced2cupspenneorothertubularpasta3cupssmallcauliflowerflorets,(about1med.head)saltandfreshgroundpepperfreshgratedparmesancheeseMethod

PENNEWITHZUCCHINIANDPARMESANSource:TheVegetarianCookbookIngredients1lb.Penne,Mostaccioliorothermediumpastashape,uncooked1lb.mediumzucchini2tablespoonsbutterorarine1tablespoonoliveorvegetableoil1largeclovegarlic,minced1/4teaspoonhotredpepperflakesortotaste2/3cupsfreshlygratedParmesancheeseGratedParmesancheesetotasteMethod

PEPPERSALADSource:TheVegetarianCookbookIngredients1/2headcabbage1carrot,choppedfine1/4cupgreenpepper(red/yellow)2cupswater

1tablespoonmayonnaise-typedressingMethod

PESTOSource:TheVegetarianCookbookIngredients2largehandfulsbasilleaves,about3cups3tablespoonsParmesano-Reggiano1-2tablespoonpinenuts2garliccloves,chopped1cupextra-virginoliveoilsaltfreshlygroundpepperMethod

PESTOTOFUMANICOTTISource:TheVegetarianCookbookIngredients18ozpacmanicotti1lb.softtofu1teaspoononionsalt1bunchgreenonions,chopped1choppedgreenpepper1cupslicedmushrooms1cuppestosauce32ouncesspagettisauce2cupssoymozarella,shreddeditalianseasoningMethod

PHYLLOEGGROLLSSource:TheVegetarianCookbookIngredients1stalkcelery,cutintofinejulienne2stalksbokchoycabbage,cutintofinejulienne1/4mediumredonion,dicefinejulienne4snowpeas,cutintofinejulienne2scallions,cutintofinejulienne3/4cupsgreencabbage,shredded2tablespoonsredbellpepper,chopped1tablespoonreduced-sodiumsoysauce2teaspoonssherry1teaspoonricewinevinegar

1teaspoonplumwine1/4teaspooncayennepepper1/4teaspoongroundcoriander2tablespoonsvegetableoil1teaspoongingerroot,gratedfresh1/2teaspoongarlic,minced2tablespoonscilantro,choppedfreshorparsley1/4cupbeansprouts1teaspoondarksesameoil6sheetsphyllodoughvegetableoilsprayMethod

PICKLEDMUSHROOMSSource:TheVegetarianCookbookIngredients11/4lbs.Freshmushrooms,rinsed1mediumBermudaorSpanishonion,slicedintorings2/3cupswhitevinegar1/2cupsaladoil0.13tgarlicpowder1tablespoonsugar11/2teaspoonssalt1dsfreshlygroundpepper1dshotpeppersauce1pnparsleyflakes1pnsweetbasilMethod

PLUM-PLUSMUFFINSSource:TheVegetarianCookbookIngredientsnonstickcookingspray114-ounceboxoatbranmuffinmix3/4cupsapplejuice4finelychopped(1cup)freshCaliforniaplums3/4cupsraisinsMethod

POACHEDPEARSSource:TheVegetarianCookbookIngredients

3winterpears1/2cupwater1/4cupgranulatedsugarorhoney1/2lemonMethod

POLENTATOSCANA(TUSCANPOLENTA)Source:TheVegetarianCookbookIngredientspolenta,cookedasabove3tablespoonsoliveoil2teaspoonsrosemary,chopped2/3cupswalnuts,toastedandchoppedsaltandpepperMethod

POLOHAVIDGELOOBIASource:TheVegetarianCookbookIngredients1/3cupdriedredkidneybeans1/2lb.carrots,cutinto1/4-in1/2teaspoonsugar5tablespoonscornoil41/4cupswater2cupsrawrice,coveredwithsaltedwater,for1/2hour1mediumpotato,peeledandcutinto11/4inthickslices1tablespoonwater1/2teaspoongroundcinnamonMethod

POLYGRAINPILAFSource:TheVegetarianCookbookIngredients1/2cupbrownrice1/2cupkasha1/2cupmillet,whole1cuparame1tablespoononionflakes,dehydrated1teaspoongarlicflakes,dehydrated31/2cupsvegetablestockorwater,boiling2carrots,slicedintothin1cupgardenpeas

1cupdaikon,dicedsaltandpeppertotaste1tablespoonoilorsoymargarineMethod

POMODORI SECCHI IMBOTTOTI ("SUN-DRIED TOMATOSANDWICHES")

Source:TheVegetarianCookbookIngredients30sun-driedtomatoes1tablespoonoliveoil3teaspoonsgarlic,finelyminced1/8teaspoonredpepperflakes1/4teaspoonoreganosaltandpepperMethod

PORTABELLAHARVESTPITASSource:TheVegetarianCookbookIngredients4 medium (about 3 ounces each) portabella mushroom caps, gillsremoved1/2cup(appr.)Bottledbalsamicvinaigrette,asneeded3cupsfreshspinachleaves,trimmedandtorn1largecarrot,coarselygrated(about1/2cup)4large(7inch)whole-wheatpitapockets,warmed8ouncessharpCheddarcheese,sliced1smalltartapple,peeled,coredandthinlysliced1/4cupshelled,toastedandsaltedpumpkinseedsorwalnuts,toastedMethod

POTSTICKERS(GARDENBURGER)Source:TheVegetarianCookbookIngredients2gardenburgerpatty,sautedinvegetableoilspray,cooled1/4cupChinesecabbage,finelyshredded1/4cupbeansprouts,(mung)1/2bunchgreenonions,finelychopped1/2teaspoongratedgingerroot,upto1tsp.4teaspoonshoisinsauce1/4cupwaterchestnuts,finelychopped1pncayennepepper,ortotaste2teaspoonspeanutorotheroil,asneeded

30roundpotstickerwrappers***dippingsauce***2partsricewinevinegar1parthoisinsauceMethod

POTATO,PEPPERANDTOMATOCASSEROLEW/MOROCCASource:TheVegetarianCookbookIngredients--sauce---6garliccloves1/2teaspoonsalt2teaspoonspaprika1/2teaspooncumin1/2teaspooncayenne3/4cupscilantro,chopped3/4cupsparsley,chopped1lemon,juiceof3tablespoonsmildredorwhitewine,vinegar3tablespoonsvirginoliveoilsalttotaste--vegetables---11/2lbs.fingerlingorredpotatoes1largeredbellpepper,cutin1-inchsquares1largegreenbellpepper,cutin1-inchsquares1largeyellowbellpepper,cutin1-inchsquares20celerypieces,about2"salttotaste1lb.redoryellowtomatoes,cuteights2tablespoonsvirginoliveoilMethod

PUNJABFIVE-JEWELCREAMEDLENTILS(DAL)Source:TheVegetarianCookbookIngredients1/2cupsplitpeas,chanadal1/2cuplentils,toordal1/2cuplentils,uriddal1/4cuplentils,moongdal1/4cuplentils,masardal1/2teaspoonturmeric

6cupswater2teaspoonssalt1tablespoonvegetableoil2mediumonions,quarteredandsliced2teaspoonsgarlic,minced2teaspoonsfreshginger,grated3mediumtomatoes,3/4inchwedges1tablespoonbutter11/2teaspoonscuminseed1/2teaspooncayenne1teaspoonpaprikaMethod

PUNJABI-STYLEGARAMMASALASource:TheVegetarianCookbookIngredients21/2tablespoonsgreencardamompods5tablespoonscorianderseeds3bladesofmace2tablespoonsblackpeppercorns2cinnamonsticks,3"long1/4teaspoongroundginger4tablespoonscuminseeds1/4teaspoonajowanseeds1teaspoongroundmace11/2tablespoonswholecloves1bayleaf1tablespoongroundnutmegMethod

QUICKFRUITLEATHERSource:TheVegetarianCookbookIngredients3freshCaliforniapeaches,nectarinesOR6freshCaliforniaplums41/2teaspoonsgranulatedsugarplasticwrap,formicrowaveMethod

QUICKPOTATOCASSEROLESource:TheVegetarianCookbookIngredients1lb.hashbrownpotatoes,frozen

1/2teaspoononionpowder1cupsourcream1cupcreamofmushroomsoup1cupcheddarcheese,shreddedparmesancheeseMethod

QUICKSTIR-FRYSource:TheVegetarianCookbookIngredients1packageanyedenudonsoba,orspecialtynoodles1packageedenshiitakemushrooms,-(soakedin...1cup-waterfor20minutes)1tablespoonedenhotpeppersesameoil1cuppeapods,chopped1headbroccoli,chopped1mediumredpepper,chopped1/4cupedenmirin1/4cupedenbrownricevinegar1/4cupedenorganicshoyu,or-tamari1teaspoonedenkuzu,dissolvedin...1/4cup-water1bunchgreenonionsMethod

QUINOACAVIARSource:TheVegetarianCookbookIngredients1smalleggplants1tablespoonextravirginoliveoil1onion,finelychopped1cupquinoa2cupssaltedwater2clovesgarlic,minced3tablespoonsfreshcilantro,minced3tablespoonsparsley,chopped4teaspoonssoysauce,totaste2tablespoonsfreshlemonjuice,totastesaltandfreshlygroundblackpepper,totasteMethod

QUINOASALADSource:TheVegetarianCookbook

Ingredients11/2cupsquinoa3cupswater1greenbellpepper,chopped1redbellpepper,chopped1/4cupscallion,chopped1/4cupredonion,chopped1/4cupdill,cilantro,orparsley,chopped1 recipe savory salad dressing or honey-vinegar dressing freshlygroundpeppertotasteMethod

RADISHCELERYSALADSource:TheVegetarianCookbookIngredients1cupradishes1cupcelery,thinlysliced1/4cupFrenchdressing(low-cal)1cuplettuceleaves,tornupMethod

RADISHSALADSource:TheVegetarianCookbookIngredients1teaspoonsalt1teaspoongarlicpowder1teaspoonDijonmustard1tablespoonwinevinegar2tablespoonsliquidshortening2teaspoonslemonjuice1/2headiceberglettuce1bunchredradishesMethod

RAJMASource:TheVegetarianCookbookIngredients2cupskidneybeans1pnturmeric1/4cupoil1inginger

3tomatoes3qtwater1teaspoonsalt1onion1teaspoongarammasala1smallcilantro,bunchMethod

RASPBERRYLEMONSTREUSELMUFFINSSource:TheVegetarianCookbookIngredients--StreuselTopping---1/4cupmeltedbutterorarine1/2cupallpurposeflour2tablespoonssugar11/2teaspoonsfinelyshreddedlemonpeel--Muffins---21/2cupsallpurposeflour2teaspoonsbakingpowder1teaspoonbakingsoda11/3cupssugar1tablespoonfinelyshreddedlemonpeel1egg1cupbuttermilk1/2cupmeltedbutterorarine1tablespoonlemonjuice11/2cups(about6oz)wholefrozenraspberries-donotthaw1tablespoonflourMethod

RASTAPASTASource:TheVegetarianCookbookIngredients4ouncesangelhair1/4cupoliveoil1smallonion,diced20garlic,minced2tablespoonsginger,minced1chilepepper,seeded&minced2cupspumpkin,diced

1cupstock1cupcoconutmilk1teaspooncoriander1teaspooncumin1/2teaspoonthyme1/2teaspoonwhitepepper1/2teaspoonnutmeg1/2teaspoonallspice1/2teaspoonsalt1bellpepper,chopped4mushrooms,chopped1/2zucchini,chopped1/4cupcorn,kernels4broccoli,blanchedMethod

RATATOUILLESource:TheVegetarianCookbookIngredients1tablespoonoliveoil1cupchoppedonion2/3cupsfinely-choppedbellpepper1garlicclove,chopped11/2lbs.eggplant,peeled,andcutin1/2"cubes1lb.zucchini,unpeeled,andcutin1/2"slices1teaspoonbasil1teaspoonmarjoram3mediumtomatoes,peeled,quartered1/2teaspoonsalt1/4teaspoonfreshly-groundblackpepper2tablespoonsParmesancheeseMethod

RAWFENNELSALADSource:TheVegetarianCookbookIngredients1/4cupsaffloweroil1lemon5stalksfennelbulborcelery1/2cupgratedGruyErecheeseFreshgroundblackpepper

MethodREDCABBAGEANDAPPLES

Source:TheVegetarianCookbookIngredients2tablespoonsbutter2yellowapples,unpeeled2cupschoppedredcabbage1/4cupredwine3tablespoonsredcurrantjellyMethod

RICECASSEROLEWITHPINENUTS,TOMATOESSource:TheVegetarianCookbookIngredients1tablespoonoliveoil1mediumonion,chopped1greenbellpepper,cutinsquares1largecarrot,quarteredlength-andchopped3smallceleryribs,cutin1/2-inch3garliccloves,minced2bayleaves1/4teaspoonbrownsugar11/2teaspoonspaprika1teaspoonsalt1cuplong-grainbrownrice11/2cupstomatoes,sliced1cupwater1/4cupcurrantsorraisins1/2cuppinenutsoralmonds,toastedlemonwedgesMethod

RICECUPSWITHGUACAMOLEANDSALSASource:TheVegetarianCookbookIngredients3cupshotcookedrice2ouncescheddarcheese,shredded1/4cupshreddedparmesancheese1teaspoongroundcumin1/4teaspoongroundredpepper1teaspoonsalt,dividedvegetablecookingspray2ripeavocados

2tablespoonslimejuice1/4cupfinelymincedcilantro1/4cupfinelymincedonion1/4cuppreparedsalsa1/4cupdairysourcreamcilantroleavesMethod

RICESALADOLE'Source:TheVegetarianCookbookIngredients1cupcookedrice,cooled(cookedinchickenbroth)1/2cupfreshtomatoes,chopped2jalapenopeppers,minced2tablespoonsredwinevinegar1tablespoonvegetableoil1teaspoonfreshcilantroorparsley,snipped1garlicclove,minced1/2teaspoonbasil1/4teaspooncrushedthymeMethod

RICH,RICHCHOCOLATEDESSERTSource:TheVegetarianCookbookIngredients2eggs-atroomtemperature6tablespoonsbutter6ouncessemisweetchocolate2tablespoonsbrownsugar2tablespoonsgranulatedsugar3tablespoonswhiteflourMethod

RISOTTOWITHPEASANDPARMIGIANO-NORTHERNSource:TheVegetarianCookbookIngredients5tablespoonsunsaltedbutter1smallonion,minced2cupsarborio1cupdrywhitewine6cupschickenbroth1cuppeas1tablespoonbutter

1cupparmesanMethod

ROASTEDGARLICANGELHAIRSource:TheVegetarianCookbookIngredients3largegarlicheadsnonstickcookingspray1/4cupgreypoupondijonmustard2tablespoonslemonjuice1/8teaspoongroundblackpepper1cupzucchini,julienned1cupfreshmushrooms,sliced1tablespoonmargarine1/2cupwater1mediumtomato,chopped8ouncesangelhairpasta,cookedanddrainedMethod

ROMAINESALADWITHGOATCHEESEANDNAVYBEANSSource:TheVegetarianCookbookIngredients***FORTHESPICYCUMINVINAIGRETTE***2tablespoonsfreshlimejuice,about1mediumlime2tablespoonsredwinevinegar2teaspoonscuminseed,toastedandground(or1teaspoongroundcumin)1teaspoondriedredpepperflakes1tablespoonfreshcilantro,roughlychopped1/2teaspoonhoney1tablespoonDijonmustard1/2cupoliveoilsaltandfreshlygroundpepper,totaste***FORTHESALAD***2/3cupsdriednavybeans,soakedovernight(ora15-ouncecanofbeans)1headromainelettuce,cutinto1/2"strips2ripetomato,coredandsliced1/2cuplooselypackedfreshbasilleaves4ouncesgoatcheeseMethod

ROMAINE, RED ONION, AND FENNEL SALAD W/ TART LIME

DRESSINGSource:TheVegetarianCookbookIngredients6ouncesromainelettuce11/2cupsfennelbulb*,shredded1cupcauliflowerets1/2cupredonion,sliced***tartlinedressing***1/2cuplinejuice,fresh1tablespoonoliveoil1cupgarlic,minced1/4teaspoonsalt1/4teaspoongroundpepper,fresh1/4teaspoonpaprikaMethod

ROTELANDHOMINYTORTILLASSource:TheVegetarianCookbookIngredients1/2candicedrotel,tomatoes,withliquid,upto,upto(10oz)1canhominy,drained(14oz)1canblackbeans,rinsed(14oz)drained,optional:6tortillacorn)Method

SABZI SHORBA (CREAM OF CURRIED VEGETABLE AND SPLIT PEASOUP

Source:TheVegetarianCookbookIngredients4tablespoonsuslighee,(seebelow)1tablespooncurrypowder1/2cuponion,finelychopped1/2cupcarrots,finelychopped1/2cupcelery,finelychopped1cupwater3/4cupsfreshtomatoes,pureed,--or--1/2cupcannedtomatopuree3cupscookedsplitpeas,(seebelow)1/4teaspoonblackpepper1/2cuplightcream,ormilk(1/2to3/4)

choppedcoriander,forgarnishMethod

SAFFRONRICE,SPICYBLACKBEANS,CHUNKYSALSASource:TheVegetarianCookbookIngredients--spicyblackbeans---1cupdriedblackbeans,soakedovernightanddrained4cupswater1smallonion1smallcarrot,chopped1/2cupgreenpeppers,chopped1chili,jalapenoorserranoseededandcoarselychopped2garliccloves,chopped1bayleaf1teaspoonsoysauce,low-sodium1/2teaspooncumin,ground1/4teaspoonredpepperflakes,crushed-saffronrice---21/4cupsvegetablestocksaffronthreads,pinch1/3cuponions,choppedfinely1teaspoonoliveoil1garlicclove,minced1/2teaspoonturmeric11/2cupsrice,long-grain,white-chunkytomatosalsa---2cupstomatoes,diced1/2avocado,large,diced1/2cupredonions1/2cupcucumbers,diced2tablespoonscoriander,fresh,minced1tablespoonlimejuice1teaspoonoliveoil1teaspoonchilipeppers,minced-garnishes---soyyogurt,optionalcorianderleaves,garnishMethod

SAFFRON-POACHEDFRUITINPOPPADOMBASKETSSource:TheVegetarianCookbookIngredients1cinnamonstick2wholestaranise

1pnsaffronthreads2/3cupssugar,groundOR125gcastersugar11/4cupswhitewine1vanillapod11/4cupswater3firmsweetpears,peeledandquarteredandcutintowedges3firmeatingapples,peeledandcoredandcutintowedges4spicyuncookedpoppadoms1tablespoonbrandy,optionalMethod

SALADBARPASTASALADSource:TheVegetarianCookbookIngredients3cupscut-upfreshvegetables(broccoli,cauliflower,carrots,mushrooms)2ouncesdrybroadeggnoodlescookedanddrained1/4cupreduced-calorieCreamyItaliandressingMethod

SALSASource:TheVegetarianCookbookIngredients2cupschoppedwatermelon,seedsremovedorseedless3/4cupschoppedsweetonion1/4cuprinsedcannedblackbeans,drained1/4cupchoppedseededjalapenochilies1/4cupchoppedfreshcilantro1largeclovegarlic,finelychopped1tablespoonbrownsugar1/2teaspoonsaltMethod

SALSAFRESCASource:TheVegetarianCookbookIngredients4mediumripetomatoes,cored,seeded,andfinelydiced

1/4redonion,minced2jalapenochiles,stemmed,seededifdesiredandminced1bunchcilantro,leavesonlychopped2tablespoonslimejuice3/4teaspoonssalt1pnoffreshlygroundblackpepperMethod

SANFRANCISCOMUSHROOMROLLSSource:TheVegetarianCookbookIngredients1lb.mushrooms(choppedfine)1/2cupbutter6tablespoonsflour1teaspoonsalt2cupslightcream2teaspoonslemonjuice1smallonion,minced1/2loavesslicedwhitebread(cruststrimmed)4tablespoonsmeltedbutterMethod

SANGREDELDIABLOCHILISource:TheVegetarianCookbookIngredients6onions,white,chopped1garlicbulb,chopped1/4cupoil3enrico'sspaghettisauce,(28-oz.jars)oranyspaghettisauce2cupswater10lbs.pintobeans;cooked,drained11/2cupstvpgranules8tablespoonschilipowder6tablespoonscumin1tablespooncayennepepper3tablespoonsbasil,dried2tablespoonsthyme,dried1/4cupsoysauce4cupstomatoes,sun-driedMethod

SAUTEEDSWEETPEPPERSSource:TheVegetarianCookbookIngredients2mediumgreenpeppers,cut1"squares2mediumredpeppers,cut1"squares1tablespoonoliveoil2tablespoonswaterFreshly-groundblackpepper,totaste1/2teaspoondriedbasil2cupsprecooked(1cupuncooked)rice,hotMethod

SCHEHERAZADECASSEROLESource:TheVegetarianCookbookIngredients1cuprawbulgur1cupboilingwater1tablespoonoliveoil2cupsmincedonion3largeclovgarlic,minced1/2teaspoonsalt2teaspoonscumin11/2teaspoonsbasilblackpepper&cayenne1largegreenpepper,diced3/4cupsdrysoybeans,soaked4hours114ozcantomatoes,drained3tablespoonstomatopaste-half7oz.can1/2cupfinelymincedparsley11/2cupsfetacheese,crumbledMethod

SEASONEDTEMPEHFILLINGINASTEAMEDWONTONSKINSource:TheVegetarianCookbookIngredients8ouncestempeh,precooked,gratedormincedfin2tablespoonstamari1/2teaspoonvegetablebouillon,dissolvedin:1/2cupwater1/2teaspoonhotpeppersesameoil1tablespooncornstarch,(orarrowroot)

1teaspoonhoney1cupgreenonions,choppedfine1cupmushrooms,choppedfine2teaspoonsgingerroot,minced1packagewontonskins,(3-inchsize)Method

SHELLSWITHFRESHMUSHROOMSANDBABYPEASSource:TheVegetarianCookbookIngredients1lb.freshwhitemushrooms3tablespoonsextravirginoliveoil1cupslicedleeksorscallions(greenonions)1cupcannedvegetableorlow-sodiumchickenbroth1can(14-1/2ounces)dicedtomatoes,drained1/2teaspoonsalt1/4teaspoongroundblackpepper11/2cupsfrozenbabypeas1lb.pastashells1/2cupfreshlygratedParmigiano-ReggianocheeseMethod

SICILIANSTUFFEDSHELLSSource:TheVegetarianCookbookIngredients8ouncesjumboshells1mediumonion,chopped2teaspoonsoliveoil15ouncesricottacheese1/2cupyellowraisins1/2cupchoppedgreenolivesSalttotasteFreshlygroundblackpeppertotaste115ozcantomatosauce1/4cupgratedParmesan1cupgratedmozzarellacheeseMethod

SIMPLE RICE AND CHANA DAL KHICHARI WITH DILL ANDTOMATOES

Source:TheVegetarianCookbookIngredients3/4cupsdrychanadal3/4cupsbasmatiorotherlong-grainrice*61/2cupswater1teaspoonturmeric1/2tablespoondrieddillor3tbspchoppedfreshdill1/2teaspoongarammasala3tablespoonsgheeorvegetableoil,(or2tbspoliveoil2teaspoonscuminseeds1/2wholedriedredchili1/4teaspoonyellowasafetidapowderorhinginhindiandbengali[thisamountappliesonlytoyellowcobrabrand,reduceanyotherasafetidabythree-fourths]2medium-sizedtomatoes,cutinto8pieces1teaspoonsaltMethod

SIXVEGLASAGNASource:TheVegetarianCookbookIngredients30(2tbsp)oil1largeonion,1clovegarlic,chopped2carrots,finelydiced,2largecourgettes,thinlysliced1redpepper,deseededanddiced250g(8oz)mushrooms,sliced295gcanCampbellisCondensedItalianTomatoSoupor99%FatFreeMediterraneanTomatoSouporTomatoSoup420gcanchickpeas,drainedandrinsed295gcanCampbellisCondensedCreamofMushroomorCreamofCelerySoup250g(8oz)noprecooklasagna12-16sheetsdependingondishsize50g(2oz)Parmesanor100g

(31/2oz)cheddarcheese,grated,200ml(7fl.oz)milkMethod

SLICEDBEETSALADSource:TheVegetarianCookbookIngredients11/2cupscookedbeets,canned,sliced1bayleaf4wholecloves4wholeallspice1smallgrapefruit1packageequalsweetener(2tsp)Method

SMOKEDCORNSTUFFEDPEPPERSource:TheVegetarianCookbookIngredients8largegreenpeppers11/4teaspoonssalt,divided1teaspoongroundblackpepper3cupscookedrice15ouncescannedblackbeans,-drainedandrinsed11ouncescannedstyle-stylecorn,-drained1mediumonion,chopped1cupchoppedwalnuts4ouncescannedchoppedgreenchilies1/2teaspoonliquidsmoke1/2teaspoongroundcumin2ouncesMontereyJackw/jalapenos,-shredded.(option--garnish---jalapenopepperslicesMethod

SMOKYHONEYSPICEDALMONDSSource:TheVegetarianCookbookIngredients1/2cuppackeddarkbrownsugar1/2cupgranulatedsugar

2tablespoonskoshersalt1/2teaspoonsmokedpaprika1/4teaspooncayennepepper2cupswholenaturalalmonds1/2cuphoneyMethod

SOUTHWESTERNHOMINYCASSEROLE(QUICK)Source:TheVegetarianCookbookIngredients1cupsourcream1cupplainlow-fatyogurt1/4teaspoonhotpeppersauce14ozcanchoppedgreenchiles,undrained2tablespoonsflour1/4teaspoonfreshlygroundblackpepper1/2teaspoondriedoregano,crushed1/2teaspoongroundcumin1/3cupslicedblackolives2greenonions,thinlysliced2tablespoonscilantro,chopped216ozcansyellowhominy,rinsedanddrained115ozcanpintobeans,rinsedanddrained1cupsharpcheddarcheese,grated,dividedpaprikaMethod

SOUTHWESTERNRICEANDBEANSALADSource:TheVegetarianCookbookIngredients2cupscoldcookedlonggrainrice116ozcankidneybeansrinsedanddrained1cupwholekernelcornthawedfrozencorcook)1/2cupslicedgreenonionswithtops1/2cuppicantesauce1/4cupbottledffItaliandressing1teaspoongroundcuminMethod

SOYABEANPATESource:TheVegetarianCookbook

Ingredients1cupsoybeans,soaked1mediumonion,finelychopped1tablespoonoliveoil2tablespoonstomatopaste2tablespoonsblackolives,pittedandchopped2tablespoonsparsley,chopped1pnsalt1tablespoonsesameseeds,lightlytoastedMethod

SPAGHETTI&TOFUSource:TheVegetarianCookbookIngredients1cuptofu,mashed2tablespoonsnutritionalyeast1tablespoonoil2tablespoonstamari2cupscookedspaghetti3cupstomatosauceMethod

SPAGHETTIANDTOFUSource:TheVegetarianCookbookIngredients1cuptofu,mashed2tablespoonsnutritionalyeast1tablespoonoil2tablespoonstamari2cupscookedspaghetti3cupstomatosauceMethod

SPAGHETTIWITHGARLICKYTOFUSAUCESource:TheVegetarianCookbookIngredients2garliccloves,crushed1onion,chopped1bellpepper,green,chopped1lb.tofu,firm,cubed2teaspoonsoil,canola26ouncessauce,tomatoorspaghettioregano

pepper,blackbasil1lb.spaghetti,wholewheat,-cookedMethod

SPAGHETTIWITHLENTILSSource:TheVegetarianCookbookIngredients2tablespoonsoil1smallonion,chopped1garlicclove,minced1/2cupdrylentils1largecantomatoes6ouncestomatopaste1cupwater1/2teaspoonbasil1/2teaspoonoregano1/4teaspoonthyme1/4teaspoonsalt1/4cupredwine8ouncescookedspaghettiMethod

SPAGHETTIWITHORANGE-SCENTEDTOMATOSAUCESource:TheVegetarianCookbookIngredients3tablespoonsoliveoil3garliccloves,chopped15freshbasilleaves2lbs.ripetomatoes,dicedsalt1orange,juiceof2dropstabascosauce1lb.spaghettiMethod

SPAGHETTIWITHPESTOSAUCESource:TheVegetarianCookbookIngredients3cupsfreshbasil,stemsremoved3garliccloves,chopped1/4cupoliveoil3/4cupspinenuts,toasted

1/4cupgratedParmesancheeseFreshly-groundblackpepper,totaste1lb.cookedspaghetti,hotMethod

SPAGHETTIWITHTOFUSource:TheVegetarianCookbookIngredients21/2cupstofu,crumbled8cups;water,boiling2tablespoonsoliveoil1largeonion,chopped5garliccloves,minced1teaspoonthyme1teaspoonbasil1/2teaspoonoregano1/4teaspoonceleryseed1/8teaspooncloves,ground2cupsmushrooms,sliced4tablespoonstamari8ounceswholewheatspaghetti1/4cupparsley,minced1/2cupdryredwineMethod

SPANAKOPITA(GREEKSPINACHPIE)Source:TheVegetarianCookbookIngredients2lbs.spinach,washed,chopped1/4cupscallions,chopped1/4cupfreshparsley,chopped1/4cupfreshdill,chopped1teaspoonsalt1/4cupoliveoil1/2cuponions,chopped1lb.fetacheese,crumbled1/2cupParmesancheese,grated2wholeeggs,beaten1/2cupbutter,melted14wholefilodoughsheetMethod

SPANAKOPITA(SPINACHTRIANGLESORPIE)

Source:TheVegetarianCookbookIngredients1/3cupoliveoil2lbs.spinach,washedanddrained1bunchscallions,whiteandgreenparts,chopped1/4cupfinelychoppedparsleysaltandfreshlygroundblackpepper1/2lb.fetacheese,crumbled1eggs,lightlybeaten,upto21cup(2sticks)unsaltedbutter,melted1lb.filopastrysheetsMethod

SPANISHBULGURSource:TheVegetarianCookbookIngredients2tablespoonsvegetableoil1cupcarrot,thinlysliced1/2cuponion,coarselychopped10garlic,finelychopped11/4cupsbulgur3cupshotchickenorbeefbroth119ozca,tomatoes2teaspoonspaprika1teaspoontarragon1teaspoonsalt1pnfreshlygroundpepper1cupcelery,coarselychopped1cupgreenpepper,coarselychop1cupgarbanzobeans,cookedand1/2cupsoynuts,coarselychoppedMethod

SPICYBLACKBEANSTEWSource:TheVegetarianCookbookIngredients1/4cupvegetablebroth,(homemade)2mediumonion2mediumpeppergreen2tablespoonsgarliccloveminced1celerystalk

1/2cupcarrots,cubed15ouncesblackbeanscanned3teaspoonschilipowder8ouncesv8juice8ouncescannedchiliesMethod

SPICYBULGURSALADSource:TheVegetarianCookbookIngredients1cupfinegradebulgur3mediumtomatoes,chopped1/2cupfennel,julienne1cupparsley,chopped2tablespoonscilantro,chopped1/2cupwhiteradishes,thinlyslice1smallheadromainelettuce,torn4scallions,chopped1/2cupoliveoil1/3cuplemonjuice1garlicclove,crushed1teaspooncumin1/2teaspooncinnamon1dscayennesaltandpepperpitahalvesMethod

SPICYFRIEDONIONRINGSSource:TheVegetarianCookbookIngredients1cupflour1/2teaspoonsalt1/4teaspoonblackpepper1teaspoondriedoreganoflakes1teaspoonCajunspice4largeonions3cupscornoilforfryingsaltMethod

SPICYSPAGHETTISALADSource:TheVegetarianCookbookIngredients1/2packageedenkamutspaghetti

115ozcaedennavybeans,-drained1141/2ozedendicedtomatoes,-withgreenchilies5scallions,chopped1/4cupcilantro,chopped1mediumredpepper,chopped1tablespoonlemonjuice1teaspooncumin2tablespoonsedenshoyuMethod

SPICYSTIRFRIEDVEGETABLESSource:TheVegetarianCookbookIngredients1/2cakefirmtofu2cupspeanutoil1onion,chopped3clovesgarlic,minced1teaspoongingerroot,grated3wholecarrots,chopped1/2headcabbage,coredandshredded1chilipepper,seededandchopped1/2cantomatopaste1/4cuppeanutbutter1/4cupfreshlemonjuice2tablespoonsfreshparsley,chopped1teaspoonsalt1/2teaspoonpepper1tablespooncilantro,chopped1/4teaspoonthymeMethod

SPINACHBALLSSource:TheVegetarianCookbookIngredients20ounces(2packages)frozenspinach,thawed,chopped1mediumonions,chopped1clovegarlic,minced1/2cupbutter,melted2cupsPepperidgeFarmherbstuffing1/2cupParmesancheese,grated

5eggs,beaten1teaspoonWorcestershiresauce1/2tablespoonblackpepperMethod

SPINACHDIPSource:TheVegetarianCookbookIngredients1packagefrozenspinach1cupMayonnaise4ozcanwaterchestnuts,drainedandchopped8ouncesSsourcream1packageKnorrVegetableSoupMixMethod

SPINACHLASAGNASource:TheVegetarianCookbookIngredients1mediumonion,chopped2clovesgarlic,minced2tablespoonsoil28ouncescannedtomatoes6ounces(1can)tomatopaste1/4cupfreshparsley,minced1/2teaspoonoregano1bayleaf16ounceslasagnanoodles10ounces(1package)frozenspinach,cookedanddrained1lb.ricottacheese1egg3/4cupParmesancheese,freshlygrated1/2teaspoonsalt1/8teaspoonpepper1/2lb.mozzarellacheese,grated1/2greenpepper,chopped1/4teaspoonpepperMethod

SPINACHMUSHROOMLASAGNASource:TheVegetarianCookbookIngredients

1lb.firmtofu1teaspoonsalt4tablespoonslemonjuice2tablespoonsvegetableoil21/2tablespoonstahini1tablespoonlightmiso11/2tablespoonsoliveoil1largeonion,chopped2largegarliccloves,pressedblackpeppertotaste1teaspoonnutmeg2teaspoonstarragon2teaspoonsdill8ouncesmushrooms8ouncesspinach1/2cupfreshparsley4tablespoonsbreadcrumbs,toasted1/2cupwalnuts4cupstomatosauce9lasagnanoodles,aldenteMethod

SPINACHNOODLECASSEROLESource:TheVegetarianCookbookIngredients8ouncesbroadeggnoodles3tablespoonsbutter2tablespoonsflour1cupmilk,scalded1/2teaspoonsalt1/2teaspoonpaprika1/4teaspoonblackpepper1/8teaspoonnutmeg20ounces(2packages)frozenspinach,cookedanddrained1/2lb.Swisscheese,shreddedMethod

SPINACHROULADESource:TheVegetarianCookbookIngredients30ounces(3packages)spinach,chopped1/3cupbreadcrumbs

1/2teaspoonsalt1/4teaspoonpepper1/8teaspoonnutmeg6tablespoonsmeltedbutter4wholeeggs,separated6tablespoonsgratedParmesancheese,grated3/4lbs.mushrooms,sliced4tablespoonsbutter3tablespoonsflour1teaspoonsalt1/2teaspoonpepper3/4cupheavycream2tablespoonsfreshparsley,choppedMethod

SQUASHWITHAPPLESSource:TheVegetarianCookbookIngredients2mediumbutternutsquash,peel,seed,&chop6tablespoonsbutter6tablespoonsbrownsugar1/4teaspoonnutmeg1teaspooncinnamon1pinchpepper1/2cuppecans,chopped2cupscornflakes,crushed11/2lbs.apples,peeledandslicedMethod

SQUASH-STUFFEDCREPESWITHORANGEGLAZESource:TheVegetarianCookbookIngredients1cupbutternutsquash,cubed,steamed20minutes1cupacornsquash;cubed,steamed20minutes1cupspaghettisquash,peeled,cubed,steamed20mi1/2cupraisins,soakedin11/2warmwaterfor20,minuts,drained1/2cupmaplesyrup1tablespoonfreshparsley,chopped3tablespoonstoastedsesameoil1/4cuporangejuice

9crepes3tablespoonsalmonds,choppedMethod

STIR-FRIEDASIANTOFU(MF)Source:TheVegetarianCookbookIngredients8ouncesfirmtofu,drainedandweightedfor30minutes1/2teaspoontangerineorlemonzest,grated2tablespoonsorangejuicesaltandpepper2tablespoonshoisinsauce1tablespoonricewinevinegar1tablespoonlowsodiumsoysauce1/2teaspoonsugar1teaspooncornstarch1tablespoonvegetable1tablespoonsesameoil1clovegarlic,minced1quarter-sizepiecefreshginger,minced4ouncesmushrooms,stemmedandthinlyslicedmushrooms3cupsbroccoliflorets,3/4inchpiecessaltcrushedredpepperMethod

STIR-FRIEDBEANCURDWITHGREENBEANSSource:TheVegetarianCookbookIngredients12ouncesgreenbeans11/2cakesbeancurd3garliccloves31/2tablespoonsvegetableoil1/2teaspoonsalt--sauce---1tablespoonlightsoysauce1tablespoonhoisinsauce1/2tablespoonyellowbeansauce,(paste)2teaspoonschilisauce2teaspoonsoil,(Chinesechilioilopt.)1tablespoontomatopasteMethod

STRAWANDHAYFETTUCCINESource:TheVegetarianCookbookIngredients6ouncesplainFettuccine,uncooked6ouncesspinachFettuccine,uncooked2teaspoonsarine8ouncesfreshmushrooms,sliced2cupsfreshorfrozenpeas4tablespoonslow-fatricottacheese4tablespoonsskimmilk2tablespoonsgratedParmesancheeseMethod

STRINGBEANSANDCOCONUTKOORASource:TheVegetarianCookbookIngredients1lb.greenbeans,trimmedsalttotaste1/2teaspoonturmeric1tablespooncornoil1tablespoonchanadal1tablespoonuraddal1/2tablespoonmustardseeds1/2tablespooncuminseeds3wholeredchilepeppers,crushed1/2tablespooncurryleaves,(optional)2tablespoonscoconut,shredded,unsweetenedMethod

STUFFEDGRAPELEAVESSource:TheVegetarianCookbookIngredients2tablespoonsoliveoil1mediumonion,finelychopped5cupschoppedmushrooms1tablespoondriedparsleyortotaste1/4teaspoonblackpepperortotaste1/8teaspooncayennepepperortotaste1/4teaspoonturmericortotaste1cupcookedyellowsplitpeas2cupscookedwhiteorbrownrice

116ozjargrapeleaves1cupwaterMethod

SUMMERBEAN&BASILSOUPSource:TheVegetarianCookbookIngredients***SOUP***1lb.haricotbeans,soaked3mediumcarrots,slicedthinly3leeks,slicedthinly3mediumpotatoes,diced3zucchini,slicedthickly8ouncesfrenchbeans,chopped4ounceselbowmacaronisalt&pepper***BASILSAUCE***4garliccloves,crushed1ouncebasilleaves1/4pintoliveoilMethod

SUMMERFRUITJUICYPOPSSource:TheVegetarianCookbookIngredients5freshCaliforniaplums3freshCalifornianectarines1/2cupundilutedfrozenorangejuiceconcentrate4tablespoonssugar,divided1/2cupundilutedfrozen100%juiceberryconcentrateMethod

SWEETPOTATOCASSEROLEWITHPRALINETOPPINGSource:TheVegetarianCookbookIngredients1cupall-purposeflour2/3cupspackedbrownsugar1/4cupchoppedpecans,toasted1/4cupstickarine,melted1/2teaspoongroundcinnamon4mediumsweetpotatoes,peeledandhalved(about2-1/2pounds)1/2cupgranulatedsugar

1-1/2teaspoonvanillaextract1largeeggwhite1(5-ounce)canfat-freeevaporatedmilkCookingsprayMethod

SWEETPOTATOCRISPSSource:TheVegetarianCookbookIngredients2mediumsweetpotatoes,peeled,andsliced1/2"thick(thelongway)1teaspoonsaltOliveoil-flavorednonstickcookingspray,asneededMethod

SWEETPOTATOESANDCRANBERRIESSource:TheVegetarianCookbookIngredients6sweetpotatoes1cupcranberrysauce3/4cupfreshorangejuice1/2cupbrownsugar3/4teaspoonorangerind3/4teaspooncinnamon11/2tablespoonsbutter1cupcranberries1/4teaspoonnutmegMethod

SWISSSPAGHETTICASSEROLESource:TheVegetarianCookbookIngredients3ouncesspaghettisquash3ouncesswisschard3ouncesonion,chopped3ouncesgreenpepper,chopped11/2ouncesalmonds;blanched,chopped1teaspoongarlic,minced2teaspoonsthyme1/2teaspoonsaltsesameoilMethod

TABOULISource:TheVegetarianCookbookIngredients1lb.cookedbulgur1/4cupfreshlemonjuice1/2cupoliveoil2clovesgarlic,finelyminced1/2cupfreshmintleaves,minced1cupfreshparsley,chopped1cupscallions,choppedsaltblackpepper2mediumfreshtomatoes,chopped1smallcucumber,peeled,seeded,choppeMethod

TANTANNOODLESSource:TheVegetarianCookbookIngredients1tablespoonpeanutoil1/4lb.sichuanpreservedvegetablesrinsedandfinelychopped1tablespoonfinelychoppedgarlic2teaspoonsricewineordrysherry1tablespoonchilibeansauce1tablespoonchinesesesamepasteor-peanutbutter1tablespoondarksoysauce1tablespoonsugar2cupsstock,(chickenorvegetable)1/2lb.chineseflatthinnoodles(driedorfresh,wheatoregg)Method

TANGYOLIVESALSASource:TheVegetarianCookbookIngredients1cuptomatoespeeled,seededanddiced1/3cupfreshparsley1/4cupyellowbellpepperchopped2tablespoonsGreekolivespitted2tablespoonsfreshlimejuice1-1/2tablespooncapersdrained1-1/2tablespoonoliveoil

1-1/2teaspoonfreshbasilchopped1teaspoonbalsamicvinegardscayennepepperdsblackpepperMethod

TEMPEHSALADSource:TheVegetarianCookbookIngredientssalad--------1tablespoonoliveoil2tablespoonstamari1tablespooncidervinegar2garliccloves,chopped1blocktempeh,cubed1cupspiralpasta1/4cupredonion,sliced1/4cupcelery,sliceddiagonally1/2cupredbellpepper,slicedinto1thinstrips1/2cupgreenbellpepper,diced1tablespoonchoppedparsley***DRESSING***2tablespoonsoliveoil1tablespooncidervinegar1/8teaspoonoregano1garlicclove,crushed1tablespoontamariMethod

TEXASGOATCHEESETARTSource:TheVegetarianCookbookIngredients12ouncesTexasgoatcheese1/2cupfreshherbs,looselypacked(seesuggestionsbelow)1smallgarlicclove,(ormore),-mashed2ouncesunsaltedbutter4ouncesfreshricotta3ouncescremefraiche2tablespoonsflour2eggssaltfreshlygroundblackpepper

19inchpiecrust,prebakedMethod

THAIFRESHCUCUMBERSALAD(TAENGKWABRIOWAN)Source:TheVegetarianCookbookIngredients3mediumcucumbers,slicedthin1salt1/2teaspoondriedhotpepperflakes1tablespoonsugar,dissolvedinhotwater4tablespoonswhitevinegar2tablespoonsredonion,mincedorscallions,mincedMethod

THUMBPRINTCOOKIESSource:TheVegetarianCookbookIngredientsNonstickcookingspray,asneeded3tablespoonsEsteefructose11/4cupsall-purposeflour1/4teaspoonEsteeSalt-It1teaspoonbakingpowder1/2cupunsaltedarine1/2teaspoonvanillaextract1teaspoonlemonjuice1tablespoonorangefruitspread1tablespoonwater1eggwhite,slightlybeaten1/2cupwalnuts,finelychopped4tablespoonsEsteeany-flavorfruitspreadMethod

TOFUANTIPASTOSource:TheVegetarianCookbookIngredients1/3cupblackolives,pitted1cupmushrooms,quartered1cupcelery,sliced11/2cupstomatoes,diced1redbellpepper,julienne1yellowbellpepper,julienne2greenonions,slicedthinly

11/2cupstofu,diced1garlicclove,chopped11/2teaspoonsoregano2tablespoonsbalsamicvinegar1/4cupoliveoilsaltandpepper,totasteMethod

TOFUDIPSource:TheVegetarianCookbookIngredients8ouncestofu1/2largeripeavocado2garliccloves,chopped2teaspoonsmincedfreshginger1/2cupparsleyleaves,(stemsremoved)2tablespoonslemonjuice1tablespoontahiniorpeanutbutter,or-sunflowerseedb1tablespoonapplesauce,-=or=-1pn-sugaroralittlehoneyMethod

TOFUMANICOTTISource:TheVegetarianCookbookIngredients1lb.manicotti2lbs.tofu,(firmorsoft),-patteddryandmas2garliccloves,minced1/2cupsoymilk2tablespoonsoliveoil2tablespoonslemonjuice1tablespoonsugarsaltandpepper,totaste2tablespoonsmincedfreshparsley1cupchoppedfreshspinach,(opt.)4cupsspaghettisauce,-homemadeorcommerMethod

TOFUWITHOYSTERSAUCE(BEANCURD)Source:TheVegetarianCookbookIngredients400gfreshbeancurdinclearwater

2clovesgarlic,crushed2tablespoonsoystersauce2tablespoonswater1tablespoonoil1teaspooncornstarchMethod

TOMATOANDBASILRISOTTOSource:TheVegetarianCookbookIngredients3plumtomatoes,peeled,seededandc2tablespoonsunsaltedbuttersalt,totastepepper,totaste1/3cupparmesancheese1tablespoonfreshbasil,chopped5cupschickenstock1/2cupwhitewine2tablespoonsunsaltedbutter1tablespoonoil1/3cuponion,finelyminced11/2cupsarborioriceMethod

TOMATOANDCHEESECANNELLONISource:TheVegetarianCookbookIngredients250g(8oz)freshspinach,washedanddrained250g(8oz)ricottaorgoatischeese50g(2oz)Parmesancheese,freshlygrated1mediumeggSaltandfreshlygroundblackpepperFreshlygratednutmeg295gcanCampbellisCondensedItalianTomatoorTomatoSoup250gfreshlasagnesheetsor12sheetsdriedlasagne(seebelow)300g(10oz)nabout24cherrytomatoes,halvedFreshlychoppedbasilorparsley,optional,forservingMethod

TOMATOANDHERBRIGATONISource:TheVegetarianCookbookIngredients2cupstomatoes,-(peeled,seeded&c1/4cupchoppedfreshparsley2tablespoonsshreddedfreshbasil11/2teaspoonsmincedgarlic11/2tablespoonsfreshlemonjuice11/2teaspoonsoliveoil1/2teaspoonfreshmint1/2teaspoonpepper1/4teaspooncrushedredpepper1/8teaspoonsalt8ouncesrigatonipasta,uncookedfreshbasilsprigs,(opt.)Method

TOMATOANDHERBRISOTTOSource:TheVegetarianCookbookIngredients12babycherryorplumtomatoesonthevine30(2tbsp)oliveoil30g(1oz)butter1smallonion,sliced300g(10oz)risottorice150(1/4pint)whitewine295gcanCampbellisCondensedMediterraneanTomatoSouporTomatoSoupor99%/FatFreeTomatoSoup4piecesofsundriedtomato,chopped,optional60g(2oz)freshlygratedParmesancheeseAbout12basilleaves,forservingMethod

TOMATOFLORENTINESOUPWITHMOZZARELLACROUTONSSource:TheVegetarianCookbookIngredients1tablespoonoliveoil1onion,chopped3garliccloves,minced1tablespoonmincedsage1cancrushedtomatoes

-(32oz)2cupslow-fatlow-sodiumchickenbroth2cupsfreshspinach,washed,torn1tablespoonmincedrosemary2teaspoonsmincedbasil1cupevaporatedskimmilkFreshly-groundblackpepper,totaste6slicesItalianbread-(1/2ozea)1teaspoonoliveoil1teaspoondriedItalianseasoning3ouncespart-skimmozzarellacheeseMethod

TOMATOMAYONNAISESource:TheVegetarianCookbookIngredients1tomato,ripe1cupmayonnaise1lemonSeasaltFreshgroundblackpepperMethod

TORTELLINIWITHMUSHROOMANDGARLICSAUCESource:TheVegetarianCookbookIngredients2packages(9ounceseach)cheese-filledtortellini2tablespoonsoliveoil1lb.freshwhitemushrooms,sliced(about5cups)1teaspoonmincedgarlic1package(10ounces)frozengreenpeasinbuttersauce,slightlydefrosted1jar(7ounces)roastedredpeppers,diced3/4teaspoonssalt1/8teaspoongroundblackpepper1/4cupgratedParmesancheeseMethod

TORTILLAPINWHEELSSource:TheVegetarianCookbookIngredients

1tablespoonfat-freecreamcheese2tablespoonsshreddedreduced-fatCheddarcheese2tablespoonsmildsalsa1tablespoonchoppedgreenoniontops1/8teaspoonchilipowder1low-fatfourtortilla-(6"dia)Method

TROPICALFRUITSALADSource:TheVegetarianCookbookIngredients2cupsthinly-slicedfreshCalifornianectarines1cupthinly-slicedfreshCaliforniaplums1cupmeloncubes,cantaloupeORhoneydew1/4cup(about6limes)freshlysqueezedlimejuice2tablespoonschoppedcilantro1/2teaspoon(ortotaste)chilipowder1/4cupquesofrescaORcrumbledfetacheesecilantrosprigsforgarnishMethod

TWICE-BAKEDSWEETPOTATOESSource:TheVegetarianCookbookIngredients2mediumsweetpotatoes3/4tablespoonsfat-freesourcream13/4teaspoonsEqualforRecipes(or6packetsEqualsweeteneror1/4cupEqualSpoonful)1/2teaspoonorangeextractSalt,totasteFreshly-groundwhitepepper,totaste2tablespoonschoppedpecansMethod

TWO-BEANANDCHEDDARCHEESEPIESource:TheVegetarianCookbookIngredients3/4cupsflour

11/2cupsshreddedcheddarcheese11/2teaspoonsbakingpowder1/2teaspoonsalt1/3cupmilk1egg,slightlybeaten116ozcagarbanzos,drained116ozcakidneybeans,drained8ouncestomatosauce1/2cupchoppedgreenbellpepper1/4cupchoppedonion2teaspoonschilipowder1/2teaspoondriedoreganoleaves1/4teaspoongarlicpowderMethod

VANKAAYAPACCHADI(EGGPLANTCHUTNEY)Source:TheVegetarianCookbookIngredients1mediumeggplant3greenchiles11/2teaspoonstamarindpaste3/4teaspoonscorianderseeds1/2teaspooncuminseeds3clovesgarlicfewcurryleaves11/2tablespoonsoilsalt,totasteMethod

VEGANCHOCOLATESPONGECAKESource:TheVegetarianCookbookIngredients2cupsself-risingflour,(pref.85%whole-wheat)1/4cupcocoapowder3teaspoonsbakingpowder11/3cupsvanillasugaror-superfinesugar9tablespoonssunfloweroil11/2cupswaterveganmargarineforgreasing***TODECORATE***1qtychocolatefudgeicingor-chocolatebuttercreamdarkchocolatecoarselygrated

confectioners'sugar***VEGANLEMONCAKEVARIATION***1/2cup-additionalflour2tablespoons-lemonjuice1lemon,rindgratedMethod

VEGANLASAGNASource:TheVegetarianCookbookIngredients***NOODLES***10ouncesnoodles,lasagna,artichoke1teaspoonoliveoil***TOFURICOTTA***1lb.tofu,firm2tablespoonsoil,olive,extravirgingroundrocksalttotaste1/4teaspoonnutmeg,freshlygratedor1/2teaspoonnutmeg,ground***VEGETABLEFILLING***2garliccloves,crushedin1tablespoonoliveoil1largezucchini,cutin1/8-inchlengthwiseslices,-(app.3cups)11/2teaspoonsbasil,dried11/2oregano,dried1/2teaspoonpaprika,sweethungariangroundrocksaltfreshlygroundpepper3cupsmushrooms,stemsremoved,-capsthinlysliced10ouncesspinach,frozen,chopped32ouncesspaghettisauce,vegetarianMethod

VEGANMACARONI&"CHEESE"Source:TheVegetarianCookbookIngredients3cupscookedelbowmacaroni1/4cupdrysherry2greenonions,thinlysliced2plumtomatoes,coarselysliced2tablespoonschives,minced1teaspooncornstarch

1cupcoldvegetablebroth1cupshreddedtofucheddar1tablespoondijonfreshlyblackpeppersalttotaste1/2cuptoastedbreadcrumbsMethod

VEGANPATESource:TheVegetarianCookbookIngredients1cangarbanzos,drained,,rinsedandandmashed1/2cupwholewheatflour,(plus1tbsp.)1/2cupnutritionalyeast2tablespoonslemonjuice1rawpotato,grated4stalksgreenonion,thinlysliced1stalkcelery,grated1carrot,grated11/2cupswarmwater1thyme,basil,sage,saltandpepper,ormoretotasteMethod

VEGETABLEBHAJISource:TheVegetarianCookbookIngredients2cupsvegetablesofyourchoice,(cabbage,peascapsicumcutintothinstrips)1cuponion,cutinthinstrips2teaspoonsredchilepowder1/2teaspoonasafetida1tablespoonsalt1tablespoonoilorghee1teaspoongratedginger1greenchile,finelychopped1cupcorianderleaves,finelychopped1teaspooncuminseedsorpowder2cupsbesan,(gram)flour1/2cupricepowderMethod

VEGETABLEBIRYANISource:TheVegetarianCookbook

Ingredients***YOGURTSAUCE***1cupplainyogurt2tablespoonschoppedfreshcoriander2clovesgarlic,finelychopped1freshjalapenopepper,(seeded),finelychoppedsalt,totaste***BIRYANI***3tablespoonsbutter11/2teaspoonswholecuminseeds1/2cupchoppedfreshshiitakemushroomcaps(1oz-30gramsmushrooms)1/4cupfinelychoppedcabbage1/4cupfinelychoppedcarrots1/4cupfreshorfrozenpeas1cupbasmatirice,washed1teaspoonvinegar1/2teaspoonsalt3wholecloves2browncardamoms,crackedopen1bayleaf1stickcinnamon,(2inch)1/4cupraisins,coarselychopped1/4cupcashews1/4cupchoppedfreshcorainderMethod

VEGETABLEBIRYANISource:TheVegetarianCookbookIngredients1onion,peeledandchopped2cupschoppedmixedvegetables*4tablespoonslightvegetableoil1inchcinnamonstick6cloves2largeblackcardamomseeds1teaspoonblackcuminpowder1teaspoonsalt1teaspooncoriander1teaspoongarammasala1teaspoonturmericpowder

1teaspoonchilipowder/cayenne2cupsrawbasmatirice,(rinsed4times,soaked20minutes)-,(or)4cupscooked,non-stickylong-grainriceMethod

VEGETABLEBIRYANI-KABOB-N-CURRYSource:TheVegetarianCookbookIngredients2cupsbasmatirice,(soakedinwaterfor30min.)2/3cupsvegetableoilsalt,totaste2teaspoonsgarammasalapowder2teaspoonscuminseeds2tablespoonswholecashews1tablespoongingerpaste1tablespoongarlicpaste1teaspoonredchilipowder1/2cuponions1cupyogurt1teaspoonsaffron2tablespoonswarmmilk2tablespoonslemonjuice11/2tablespoonsfreshmint,cleanedandchopped11/2tablespoonsfreshcilantro,cleanedandchoppedMethod

VEGETABLECASHEWCURRYSource:TheVegetarianCookbookIngredients1tablespoongheeorbutter2garliccloves,chopped1/4teaspooncayenne2teaspoonscoriander1teaspooncumin1teaspoonturmeric1inchginger,sliced2mediumeggplants1smallcauliflower,dividedinto,florets2mediumpotatoes,diced4ouncesgreenbeans,chopped1freshgreenchile,chopped

2ouncesgratedcoconut4ouncesboilingwater1lb.tomatoes,skinnedandchoppedsalt4ouncestoastedcashewsMethod

VEGETABLECURRY-MERRILL'SSource:TheVegetarianCookbookIngredients1/2headcauliflower2potatoes,peeledanddiced8tablespoonsclarifiedbutter,(seeendofrecipeforinstructions)Method

VEGETABLECUTLETSSource:TheVegetarianCookbookIngredients2mediumpotatoes2carrots1/4lb.beans1cuppeas3tablespoonsBengalgramflour,(besan)1cupbreadcrumbs1teaspoonredchilepowdersalt,totaste1/2teaspoongarammasalaMethod

VEGETABLEDALSOUPSource:TheVegetarianCookbookIngredients3tablespoonsyellowsplitpeas3tablespoonsmungbeans3tablespoonsbasmatirice2tablespoonsghee1/2teaspoonturmeric1/8teaspoonasafetida1/2smallseededgreenchili1/"piecegingerroot,?2mediumsizedcarrots,sliced1/2smallcauliflower,inflorets6redradishes51/4cupsstock

1tablespooncumin1tablespooncoriander1teaspoongarammasala1/2teaspoonblackpepper1teaspoonsalt2tablespoonsmincedcorianderMethod

VEGETABLEDIPSource:TheVegetarianCookbookIngredients18ozpkgcreamcheese,softened1cupsourcream1tablespoonDijonmustard2envelopesMcCormickspringvegetablerecipeblend,unpreparedMethod

VEGETABLEDIP(PUERTORICO)Source:TheVegetarianCookbookIngredients1cupMayonaise1cupsourcream1/4teaspoongarlicpowder1teaspoonparsleyflakes1teaspoonseasonedsalt11/2teaspoonsdillseedMethod

VEGETABLEFRITTERS(PAKORA)Source:TheVegetarianCookbookIngredients1cupchickpeaflour,(besan)1/2cupunbleachedall-purposeflour1/2teaspoonbakingsoda3/4teaspoonscreamoftartar1/4teaspoonseasalt1teaspooncuminpowder1teaspooncorianderpowder1teaspoonturmeric1/2teaspoonasafetida,(optional)1/4teaspooncayennepepper11/4cupscoldwater

2tablespoonslemonjuiceoil,forfrying1cupslicedpotatoes,(1/4"thick)1cupcauliflowerflorets1cupchoppedbellpepperMethod

VEGETABLEFRITTOMISTO(DIVERDURA)Source:TheVegetarianCookbookIngredients6cupsoliveoil,forfrying1/2cupunbleachedflour1/2cupsuperfinesemolinaflour2teaspoonsbakingpowder1teaspoonsalt1cupcoldwater3tablespoonsvirginoliveoil1/2lb.cauliflowerinflorets,sliced1/8"thick1/2lb.broccoliinflorets,sliced1/8"thick6mediumcriminimushrooms,halved1mediumzucchini,cut1/4"thickround6babyartichokes,stemson2lemons,cut1/8"thickround12zucchiniflowerskoshersalt,forsprinkling2lemons,cutintowedgesMethod

VEGETABLEGUACAMOLESource:TheVegetarianCookbookIngredients2ripeavocadosonegrapefruit,juiceofonelime,juiceof1/2smallshallotor1greenonion3sprigsparsley,coarsely3sprigscilantro1/4hearredorgreencabbage,coarselychopped1cupbroccoliflorets,brokensmallpiec3ribscelery,chopped1large,tomatocoarsely5tomatillos,coarselyoptional1tablespoonfreshmincedbasil

1tablespoonfreshmincedthymeMethod

VEGETABLEHERBBATTERSource:TheVegetarianCookbookIngredients1cupall-purposeflour3/4cupsclubsoda3tablespoonschoppedfreshflat-leafparsley2tablespoonsmincedfreshthyme,chives,marjoram,and/orsage1/2teaspoonsaltMethod

VEGETABLEJALFREZISource:TheVegetarianCookbookIngredients3ouncescauliflowerflorets3ouncescarrots,julienned1greenpepper,diced4ouncesgreenpeas4ouncesalmonds2ouncescashews1mediumonion,chopped1/2cupwater1/2cupvegetableoil2teaspoonsblackpepper2teaspoonschilipowder1largepotato,boiledanddiced1largetomato,diced2teaspoonsmintsalt,totasteMethod

VEGETABLEPULLAOSource:TheVegetarianCookbookIngredients1cupwholemungbeanpickedoverandwashed2cupslong-grainrice41/2tablespoonsvegetableoil1tablespoonwholeblackmustardseeds1mediumonionpeeledandfinelychopped4mediumgarlicclovespeeledandfinelyminced1tablespoonpeeled,mincedginger

1/3lb.stringbeans,trimmedandcutinto1/4"pieces2teaspoonsgarammasala11/2teaspoonsgroundcoriander21/2teaspoonssalt2tablespoonsfinelymincedparsleypreferablychineseMethod

VEGETABLESAMOSASource:TheVegetarianCookbookIngredients8ouncespotatoes,cutineven-size3/4cupsfrozengreenpeas2tablespoonscornoil1onion,finelychopped1/2teaspooncuminseeds1piecegingerroot,peeled,grated(1/2")1/2teaspoonturmeric1/2teaspoongarammasala1/2teaspoonsalt2teaspoonslemonjuice1cupall-purposeflour2tablespoonsbutter2tablespoonswarmmilkvegetableoilfordeep,fryinglimetwists,(opt)freshceleryleaves,(opt)mangochutneyMethod

VEGETABLETEMPURASource:TheVegetarianCookbookIngredients2/3cupsunbleachedwhiteflour2/3cupsarrowroot,(orcornstarch)2tablespoonsbakingpowder1tablespooncurrypowder11/2teaspoonssalt1/2teaspoonblackpepper1cupwatervegetables:carrots,broccoli,cauliflowerbellpepper,parsnips,etc.)unbleached

flourfor,dredgingthevegetablecookingoilfordeep-frying,thetempuravegetableMethod

VEGETABLEUPMASource:TheVegetarianCookbookIngredients1cupsemolina11/2cupswater1carrot2ripetomatoes3greenchiles1teaspoondryBengalgramdal1teaspoonblackmustardseeds4tablespoonsoil1sprigcurryleavessalt,totasteMethod

VEGETABLE,BEANANDPASTASOUPSource:TheVegetarianCookbookIngredients4cupscannedvegetablebroth1cupdryvermouth1largewhiteonion,chopped1mediumfennelbulb,-trimmed,chopped3largegarliccloves,chopped141/2ouncesstewedtomatoes,-(canned,italian-s8ouncespenneorothertubularpasta1mediumzuchinni,diced1largeyellowcrooknecksquash,-diced15ouncescannedcannellinibeans,-rinsed,drained4greenonions,choppedMethod

VEGETABLE-STUFFEDOMELETS/GINGERSAUCESource:TheVegetarianCookbookIngredients12asparagusspears,*seenote2carrots2greenonions1tablespoonsweetandsoursauce

1tablespoonpineapplejuice,ororangejuice1/2teaspoongingerroot,grated4eggs2tablespoonswater2teaspoonscookingoil2tablespoonsnuts,**seenoteradish,shreddedcucumber,thinlyslicedMethod

VEGETARIANCHILIWITHCHIPOTLECHILIESSource:TheVegetarianCookbookIngredients1cupchoppedcarrots1cupchoppedredorgreenbell,pepper1cupchoppedonion3largegarliccloves,minced1tablespoonchilipowder2teaspoonsgroundcumin128ozcanItalianplum,tomatoeswithjuice,115ozcanredkidneybeans,drained115ozcancannellini,beans,drained115ozcanblackbeans,drained2tablespoonscannedchoppedchipotle,chiliesinadobosauceMethod

VEGETARIANCHOPPEDLIVERSource:TheVegetarianCookbookIngredients4hard-boiled,eggs2cupscookedkasha,(buckwheatgroats)5stalkscelery1canstringbeans1canpeas1/2lb.walnuts,ground6onions2bouillionbrothcubes,*seenote(2to3)1cupwarmwater,*seenotesaltMethod

VEGETARIANCORNBIRYANISource:TheVegetarianCookbookIngredients

1cupbasmatirice11/4cupswater1/2cuplowfatmilk3/4teaspoonssalt3earsfreshcorn,shucked1tablespoonmildvegetableoil2bayleaves1/2cupchoppedonion1teaspooncrushedgarlic1/8teaspoonturmeric2tablespoonschoppedcashews1tablespooncurrantsorraisins1/2teaspoongroundcumin1/2teaspoongroundcoriander1/2cupchoppedtomatoMethod

VEGETARIANJAMBALAYASource:TheVegetarianCookbookIngredients128ozcanItalianplumtomatoes1cupbroth,(veg,chick,orbeef1cupquickcookingbrownrice1teaspoonbottledmincedgarlic2bayleaves1teaspoondriedbasilleaves1teaspoondriedthymeleaves1teaspoonhotpeppersauceortotaste1largegreenbellpepper116ozcan,?1canblackeyedpeasdrainedchoppedparsleyorchivesforgarnishMethod

VEGETARIANPATTIES(SABZIKABAB)Source:TheVegetarianCookbookIngredients***FORCOOKINGTHEPEAS***11/2cupsyellowsplitpeas,(channadal)1/2cupchoppedonion1/2cuplotusrootormushrooms

1tablespoonmincedgarlic1tablespoonmincedfreshginger1/2teaspoongroundcardamom11/2teaspoonsgroundcumin1/2teaspooncayennepeppercoarsesalt,totaste***FORFLAVORINGTHEKABABMIXTURE***2tablespoonspeanutorcornoil1cupmincedonions4hotgreenchilis1/2teaspoonblackpepper,(to1tsp)1/2cupfreshcoriander,packed2teaspoonslemonjuice11/2cupsfreshbreadcrumbswater,asneeded1cuppeanutorcornoil,(about)Method

VEGETARIANPOTSTICKERSWITHDIPPINGSAUCESource:TheVegetarianCookbookIngredients1cupdicedtomato1/2cupgrateddaikon2tablespoonsfinelychoppedshisoleaves2tablespoonschoppedgreenonions3tablespoonslemonjuice1/4cuptamariorsoysauce1/2teaspooncuminseed1/2teaspoonchilipowder1/2cupcookedbrownrice6ouncestofu,squeezedremovemoisture3tablespoonsfreshshiitakemushrooms,(finelychopped)2tablespoonschoppedfreshbasilleaves2tablespoonsfinelychoppedblackolives1teaspoongroundredchilipepper1teaspoonsesameoil12ouncespotstickerwrapperssaladoilforfryingMethod

VEGGIEFLAVOREDPASTA-NOEGGSource:TheVegetarianCookbookIngredients***BASICINGREDIENTS***

1cupflour,allpurposepreferablydurumsemolina1/3cupwater***OPTIONALINGREDIENTS***1tablespoonoliveoil,(optional)***USEONEOFFOLLOWINGONLY***1/4cuptomatojuice,(forred)1/3cupcarrotpuree,(fororange)1/3cupbeetpuree,(forred)1cupspinachpuree,(forgreen)Method

VERMICELLISALADSource:TheVegetarianCookbookIngredients12ouncesvermicelli1/2cupsweetpicklejuice6ouncesFrenchsaladdressing2clovesgarlic,mashed1tablespoonpoppyseeds1teaspoonceleryseed1teaspooncarawayseed1/4teaspooncayennepepper1/2teaspoonsalt1/2lb.dicedcelery1bunchgreenonions,chopped1/4cupfreshparsley,choppedMethod

WARM CABBAGE SALAD WITH CRACKED PEPPER | PATTA GOBISALAT

Source:TheVegetarianCookbookIngredients1tablespoonpeanutoil1/8teaspoonmustardseed1/4teaspooncuminseed1greenchilipepper,steamedandslitlengthwise2cupsgreencabbage,finelyshredded1/4teaspoonsalt1/4teaspooncrackedblackpepper11/2teaspoonsfreshlemonjuice1tablespoonchoppedroastedhazelnuts

MethodWATERCRESSANDGINGERSALAD

Source:TheVegetarianCookbookIngredients1bunchwatercress,chopped***DRESSING***4teaspoonsoliveoil1/2lime,juiceonly1/2teaspoonfreshgingerroot,grated1teaspoonwholegrainmustardsaltandblackpepper,totasteMethod

WATERMELON-BLUEBERRYBANANASPLITSource:TheVegetarianCookbookIngredients2largebananas8"scoops"watermelon*1pintfreshblueberries1/2cupvanillalowfatyogurt1/4cupcrunchycerealnuggetsMethod

WILTEDSPINACHSource:TheVegetarianCookbookIngredients4slicesbacon1smallonion,chopped1carrot,shredded1tablespoonflour1/4cupvinegar2tablespoonssugar1dashpepper1/2cupwater1lb.spinach1hard-boiledegg,choppedMethod

WILTEDSPINACHWITHLEMONANDPINENUTSSource:TheVegetarianCookbookIngredients1/4lrgbunchspinach,washed

1/4tablespoonextravirginolive2clovesgarlic,peeled,minced1/2teaspoonfreshlemonjuice1/4tablespoonpinenuts,toastedMethod

WINTERPLUMSSource:TheVegetarianCookbookIngredients1/2cupsourcream1/2cupplainyogurt1/4cupfirmlypackedbrownsugar6cannedplums,drainedMethod

WINTERPORTABELLAMUSHROOMSTEWSource:TheVegetarianCookbookIngredients4tablespoonsoliveoil1largeonion,cutinto1/2-inchdice2teaspoonschoppedfreshrosemary8ouncesportabellamushrooms,sliced1/2-inchthick,gillsremoved1lb.largewhitemushrooms,thicklysliced1can(14.5ounces)dicedtomato3tablespoonstomatopaste2garliccloves,minced1teaspoonsherryvinegar2tablespoonsbutter(optional)Salt,totasteGroundblackpepper,totaste2pnRedpepperflakesMethod

ZESTYORANGESALADSource:TheVegetarianCookbookIngredients2oranges,peeled,slicedthin1smallonion,slicedthin2teaspoonsvegetableoil1tablespooncidervinegar1/8teaspoonchilipowderlettuceleavesMethod

ZUCCHINIANDCARROTPICKLESSource:TheVegetarianCookbookIngredients1tablespoonsoysauce3tablespoonsricevinegar1teaspoonmustardseeds1driedredchilipepper1ginger,1/4"slice10garlic3smallzucchini3mediumcarrotsMethod

ZUCCHINIFRITTERSSource:TheVegetarianCookbookIngredients4mediumzucchini1tablespoonsalt1/2cupflour1teaspoonbakingpowder1egg,beaten1/4cupmilk1tablespoononion,gratedpeanutoilforfrying(about6cups)Method

ZUPPADIASPARAGI(CALABRIANASPARAGUSSOUP)Source:TheVegetarianCookbookIngredients2garlicclove,minced2tablespoonsoliveoil,extra-virgin2lbs.asparagus,trimmedandcut1"pieces2teaspoonssalt1/2teaspoonpepper,black4cupsvegetablebroth,or4cupslow-sodiumchickenbroth4eggs1/2cupparmesan;grated,plusextraserving6slicesItalianbread,toastedMethod

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Vegetarian Greats: The Top 395 Best Light, Fresh and Easy Recipes - Delicious Great Food for Good...

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