Stir 1-3/4 cups nonfat instant milk powder
Into 3-3/4 cups hot tap water.
Add 3 Tablespoons of yogurt (no additives)*
OR 2 envelopes Yogurmeit (any health food store should have it).

Pour into cups, cover, plug in the yogurt maker for 7-10 hours
and refrigerate. Easy! She cleans the cups & lids in the dishwasher
just before using them.

*Save some from each batch to start the next batch.

If you don't have a yogurt maker, you can generally
find them cheap and unused at garage sales.

Yougurt Cheese

Empty 4 cups of yogurt into a paper-lined
coffee filter (like a Melita); set over a bowl, and let drip
for 6-10 hours. The result is like cream cheese. You can
mash in chives, onions, or whatever when it is done.

===================================================
[VEGAN] Pasta Sauce + [LACTO] Veggie Lasagne
===================================================

(note: unless you use egg-free noodles, this is lacto-ovo)

I don't use recipes much, but this is the general flow for
making a killer veggie lasagne (last time I made it, it
killed four guests :-) Following it is a receipe for Killer
Garlic Bread.

Killer Lasagne:

First, The Sauce:

1 medium onion, diced
6-10 cloves of garlic, peeled, smashed, and minced
1 small green pepper, without the seeds, chopped
2 lg. cans tomato sauce
Olive oil
Mushrooms, chopped
2 small zuchinni, grated coarse
red wine to taste
spices

Sautee onion, pepper, and garlic in olive oil until soft, then add
tomato sauce. Add marjoram, basil, parsley, savory, black pepper,
bay leaf, oregano, and nutmeg the way grandma cooked ("just enough of each!").
Let simmer on low. Add mushrooms and zuchinni. (nutmeg is the
secret ingredient in really good tomato sauces).

Sometimes I'll also drain, rinse, and chop a can of straw mushrooms
and add them into this.

(If my guests are daring, I add a tablespoon of Busha Brown's Jerk
Sauce, or some cumin, or Hell Sauce (scotch bonnet pepper sauce) for
flavor.) A splash of red wine adds nicely to the flavor; pour the rest
into the cook and the helpers.

I call this my 15 minute spaghetti sauce. If I'm
using it directly on pasta I add some parmesagen, but we won't
need that in the lasagne.

Next, The Preparation:
We'll use a large, rectangular baking
dish for this. Preheat the oven to 400. Ingredients:

1 package (16 oz.) lasagne noodles, uncooked
1 low-fat mozzarella (1 lb.?), sliced thin
1 lb. monterey jack, sliced thin
2 med. or 4 sm. zuchinni, sliced thin lengthwise
1 container lowfat riccotta cheese
16 oz. lowfat cottage cheese
2 packages frozen chopped spinach
grated parmesagen
The Sauce (above)

Defrost the spinach (microwave), and squeeze out all excess water.
In a bowl mix the spinach, ricotta, and cottage cheese. If there are
any left over straw mushrooms, chop them and add to this mixture.

Cover the bottom of the baking pan with a thin layer of sauce.
Add a layer of (uncooked!) noodles. Cover with a layer (half) of the
cheese/spinach mixture, a layer of zuchinni, and a layer of mozzarella.
Sprinkle with parmesagen. Add another layer of sauce, then noodles,
then the rest of the spinach/cheese, then zuchinni, then jack cheese,
and sprinkle more parmesagen; then another layer of noodles,the last of
the sauce, more parmesagen, and a couple of decorative slices of
cheese. (If the sauce starts to run low, just pour another can of
tomato sauce into the sauce pot midway).

Cover with foil. Bake at 400 degrees for 30 minutes; remove the
foil, bake another 10 minutes; the let cool for ten minutes, slice
and serve! Serves about 10 people (it is pretty heavy...).

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Killer Garlic Bread:

Peel, smash, and mince two heads (this is not
a typo!) of garlic.
Melt two sticks of margarine or butter.
Mix the garlic, an equal measure of grated
parmesagen, and half as much "Italian Spice Mix" in with
the margarine. Split two loaves of sourdough french bread
lengthwise; cover all four halves with the vampire-repellant
paste. Place on foil, and broil until brown (watch that they don't
burn!) while the lasagne cools. Slice and serve.
This garlic bread repels vampires, insurance
salesmen, and door-to-door religious types. The only drawback
is that your clothing smells like garlic for about two weeks :-)

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Quick lentil casserole
===================================================

This is one of those "I have nothing in the house" recipes; made
it last night.

I cheat here by using a can of Progresso Lentil Soup; purists
can delete now :-)

1 cup of rice (raw measure), cooked
1 can Progresso Lentil Soup
1/2 cup peas (frozen)
large handful of mushrooms, chopped
1 med. zucchini, chopped
-or-
whatever veggies are in the refrigerator
2 tbs. dried onion
basil and marjoram to taste
1/4 cup grated smoked provelone cheese

defrost peas in the microwave while the rice cooks. when the rice
is done, mix in the peas, mushrooms, and zuchini; pour it all into
a microwave casserole dish. Sprinkle with dried onion, basil, and
marjoram; top with the cheese (omit for vegan), then pour the can of
soup over the whole thing.

Cover and microwave on high for about 5 minutes. Serve with a little
yogurt on the side, some white wine, and (I cheated again) Pillsbury
quick muffins. Better than Ramen and almost as fast!

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] 4-Mushroom Thai curry
===================================================

Thai curries are especially fagrant; in addition to the usual curry
spices, they contain lemon grass and coconut milk. Thai curry tends
to be hot (hey, I *like* food that makes me sweat! :-) but the coconut
milk tempers the heat, allowing other flavors through. The basic
recipe here is infinitely variable; this is a version I made for a
crowd last Saturday night (but they're still tasting it, hee hee).

Sorry about all of the cans, but most of this stuff is not available
fresh; if you have access to a good oriental grocery, many of the
cans disappear.

4-Mushroom Thai Curry
-------------------------

2 chunks fresh wheat gluten, drained and cut into 1/2" cubes
1 can water chestnuts, sliced
1 can bamboo shoots (or a chunk of fresh), sliced
1 can straw mushrooms, drained, rinsed, and sliced
1 can golden button mushrooms, drained and rinsed
1 small handful Dried Black Fungus
1 cup fresh oyster mushrooms (or 1 can), sliced
1 can yellow Thai Curry Paste
1 bunch fresh basil
1 can coconut milk
1 stalk lemon grass, cut into 1" sections (optional)
peanut or olive oil
Thai sweet chili sauce (optional)
1 clove of garlic, minced (optional)
cooking sake

and your choice among:
carrots
broccoli
onion
zucchini
cut into stir-fry size pieces.

Soak the black fungus in a bowl of warm water for about 20 minutes while
prepping the vegetables. Marinate the gluten in thai sweet chili sauce
(available in oriental markets as a chicken marinade), just enough to
get all of the chunks wet; stir occasionally. Open, drain, and slice all
of the canned ingredients; slice the fresh ones to stir-fry size.

Remove most of the stems from the basil, and chop the remainder
of the basil medium-sized.

Heat 1/4 cup of oil in a small pot; add the curry paste, and stir-fry
it for a few minutes. Add the basil; stir until it wilts, then stir in the
coconut milk and reduce the heat to low. Stir this occasionally while
stir-frying.

Drain and rinse the black fungus, and cut to strips if neccessary.

Heat the wok, then add 1-2 Tbs oil; add the garlic (if desired), then
stir-fry the gluten for a few minutes. Next, add each of the other
ingredients, from heaviest to lightest, stiring each for a minute or two
before adding the next. Every 2-3 ingredients, add a splash of sake
to the wok for sweet steam. When the vegetables are almost ready,
pour the curry sauce over them, and stir for a few minutes.

Serve over basmati or calrose rice.

Prep time: about 40 minutes, unless the rice takes longer.

If you like hotter curries (3 or 4 star, as they say in thai
restaurants) add a small amount of vietnamese tuong ot
(garlic-chili paste) to the sauce before adding it to the wok.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Quick Dan-Dan Mein
===================================================

This is a cheater's way to make Dan-Dan noodles or something just
like them.

Dan-Dan Mein
---------------

1/2 lb. dry spaghetti or linguini
handful of fresh spinach leaves, stemmed and washed
2-3 Tbs. chunky peanut butter
1-4 tsp. Tuong Ot (chili-garlic paste) (to taste)

Cook the noodles al dante. In a frying pan or wok,
quickly stir-fry the spinach until it starts to wilt, then put this into
a serving bowl. Stir-fry the noodles quickly with a little oil (peanut
oil for flavor, maybe a splash of sesame oil also). Add this to the serving
dish. Add the peanut butter and tuong ot to the hot noodles, and toss until
well melted and distributed. You can also add chunks of TVP if you want
to simulate the missing pork.

Great all by itself, or with stir-fried veggies.

(also good with strips of deep-fried tofu, if you want to take the
time.)

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] eggplant caviar
===================================================

Old family recipe for eggplant caviar:

Bake a large eggplant at 375 degrees until it "collapses".
Scoop out the pulp, and run through a (non-)meat grinder with one small
onion and one medium bell pepper (without seeds or stem). Add
one Tbs. lemon juice and some pepper.

You can also do it in a food processor, but I prefer the lumpier texture
from the grinder.

great as a relish, on pita, etc. I like it in a pita with cream cheese.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Roasted Eggplant Foccacia (& margaritas)
===================================================

I made this one up for a pool party this weekend; it was a big hit!

ROASTED EGGPLANT FOCCACIA

2 sheets plain foccacia bread (purists can make it from scratch)
1 medium sized eggplant
1 large red bell pepper
1 large green bell pepper
1 large red onion
1 jar artichoke hearts
handful sundried tomatoes (okay, I admit it; this can be
classified as yuppie food :-)
olive oil
red wine vinegar
garlic (about 6-8 cloves)
dried basil and marjoram
cook's choice of red or white wine

Peel, crush, and chop the garlic. In a mixing bowl put the garlic,
about 1/3c olive oil, a couple of tablespoons of vinegar, and a healthy
pinch each of basil and marjoram. (I don't cook with precision, so you
won't find it in my recipes!)

Cut the ends off of the eggplant, split it lengthwise, and slice into
1/4" thick slices. Dip each piece in the oil mixture, and arrange on a
foil-covered baking pan. Broil until soft, turning once.

Core the red and green bell peppers, slice into strips, cut the strips
in half. Toss them into the oil mixture, then scoop out and place them
on another foil-covered baking pan. After the eggplant is done, broil
the peppers, stirring occasionally, until soft (the kitchen smells
really good about now). Have some wine.

Peel the red onion, and slice thin, then break up the slices. Crush a
couple of cloves of garlic, and rub them on the top of the foccacia
bread. Scatter some sundried tomatoes on each bread, then loosely
cover with a layer of onion. Arrange the eggplant to mostly cover;
then scatter the roasted peppers; then add some artichoke hearts, and
scoop the remaining garlic from the oil, and scatter that across the
top. Admire the pretty colors. Have some wine.

Place the foccacio on the baking pans, and bake uncovered at 350 for
about 20 minutes. Then pull them out, take another baking pan, and use
it to press lightly so that all of the veggies merge together just a
little. Let cool, cover with foil, and refrigerate overnight. The
next day it can be heated or served cold. I cut it into slices about
3" square.

Serve with sunshine, fresh air, and about 5 gallons of margaritas.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Chuck's Margaritas (vegan)

Fill blender with ice. Add tequila (sauza comemorotivo anejo for special, or
Cuervo gold for everyday) to the 1/3 mark. Add triple sec (or grand
marinier for special) up to the 1/2 mark. Add Rose's lime juice about
1/2". Fill to near the top with Mr. & Mrs. T's Sweet and Sour Mix. Blend
to perfection. Serve copiously and continuously.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[LACTO] 5-Chef Enchilada Thing Casserole
===================================================

So in the middle of the party, a friend is in the kitchen planning
some kind of enchilada casserole, when we each troop through
to offer our opinions and then go back to the pool. The resulting
casserole was pretty good, although we don't quite know what it is...
so we call it....

5-Chef Enchilada Thing Casserole
----------------------------------

1 large can green enchilada sauce
1 cup fresh tomato salsa
2-3 cups grated jack and cheddar cheese
1 can garbanzos, drained
1 onion, diced and sauted
1 can whole roasted jalepeno peppers
2 zucchini, sliced and sauted
1 dozen whole wheat chapatis (or flour tortillas)
cumin
lots of fresh minced garlic
5 chefs

In a large, lightly greased baking pan: coat the bottom with enchilada
sauce. Cover with a layer of chapatis. Add a layer of cheese, then a
layer of zucchini, then a layer of salsa (with cumin & garlic added)
and another layer of chapatis. Then some green sauce, some more
cheese, a layer of onions, the garbanzos, and another layer of
chapatis. More salsa, the rest of the zucchini, more cheese, the
jalepenos, and the rest of the chapatis. Cover with the rest of the
green sauce, and bake at 400 degrees for about 45 minutes, maybe an
hour, till it starts to crust golden brown. Let cool for about 10
minutes, then slice and serve.

Be sure to follow this recipe exactly or it won't come out! :-)
yeah, right.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Thai (non)pig-out
===================================================

Well, after Guru cooked us up a Southern Indian feast a couple of weeks
ago, I got drafted to do something Thai for the crowd. Since a large
crowd (4 became 7 became 10) was coming, it only seemed fair that at
least one dish was a total experiment. Frank volunteered to bring Pad
Thai Noodles, and I decided to do a thai veggie curry, fried rice, and
something new and exciting; Satay Tofu Kabobs. Fruit salad with
yogurt/amaretto sauce to round it out, and lots of wine...

The tofu dish took two days to prepare, which got me thinking about
the time I was on the island of Espiritu Santo in Vanuatu. The country
is still very primitive; people with shells through the nose, used to
be cannibals (but not in at least 20 years...uh HUH!). Anyway, we hired
a guy with a truck to drive us to some interesting places on the island.
After visiting a kastom (traditional) village that would let outsiders
see them, we drove through the government agriculture station. The
only industry in the island is the production of copra (coconut meat),
so the station had many strains of cocnut palms; also it had many
varieties of kava, which is a plant that produces a mild narcotic
which is consumed sort of like beer in many parts of the South Pacific.
After cruising past dozens of rows of kava, there was a small sign:

"Two-Day Kava"

Yee hah! So in honor of two-day kava, I'm going to call this dish
"Two-Day Satay Tofu Kabobs".

Two-Day Satay Tofu Kabobs with Peanut Sauce (vegan)
--------------------------------------------

2 pkgs firm tofu
2 tbs vinegar
2 tbs sugar
3 cloves garlic, mashed and minced
1 tsp cumin
1/4 tsp white pepper
2 tbs lemon juice
1 tbs dried onion
1/2 cup light soy sauce
1/4 cup extra virgin olive oil
1 cucumber (for garnish)
(note: in a subsequent experiment I added 1 cup of orange juice
to the marinade, which worked really well)

Sauce:
1 medium onion, minced
2 cloves garlic, minced
1/2 tsp cumin
1 tbs hot oil
1/3 cup peanut butter
1 cup water
1/2 can coconut milk
2 serrano chilies, seeded and minced
lots of minced fresh ginger (about 4 tbs)

Rinse and dry the tofu, then split it into quarters. Put lots of paper
towels on a cutting board, place the tofu (cut side down) on the
towels, put several more layers of towel on top, then cover with
another board and place a heavy weight on it (I used a 2.5 gallon water
jug and two gallons of tequila). This needs to sit for at least 4 hours,
maybe 5. Lots of water will come out. After this, cut each piece into
3 strips (these will be something like 1" x 3" x 1/3").

Mix together the soy, oil, vinegar, sugar, garlic, cumin, white pepper,
lemon juice, and onion. Place the tofu strips into a glass dish, pour
the marinade over them, and cover. Marinate 24-48 hours (mostly
in the refrigerator).

Take the tofu out of the marinade, and skewer them lengthwise
on a bamboo skewer, 3 pieces per skewer. Go slowly and carefully
so they don't split! Cover a baking pan with foil, then lay the skewers
across the pan. Broil until brown and starting to bubble, then turn
over and do the same on the other side.

Surround a platter with thin slices of cucumber, and arrange the skewers
on top. Serve with peanut sauce on the side.

(the remaining marinade can be poured on a stir-fry, why waste
all of that natural goodness?)

Peanut Sauce:
-----------

Mince the onion, and saute in a small amount of olive oil. When
soft, add the garlic and chilies, satue another minute or so. Add
the ginger, cumin, and water; when hot add the peanut butter and
coconut milk.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

=======================================================

Chuck's Standard Fried Rice (vegan or ovo)
-------------------------------------------

2 cups (raw measure) calrose or jasmine rice, cooked
6 cloves of garlic, minced
2 thin slices of ginger, minced
1/3 cup frozen peas
1 can bamboo shoots
1/2 can water chestnuts, sliced
1 handful snow peas
1/2 can straw mushrooms, sliced
2 handsful bean sprouts
2 eggs (optional)
1 bunch scallions (green onions), chopped
whatever else seems like a good idea at the time
splash of light soy sauce

Beat the eggs, heat the wok, scramble the eggs and set them aside.

When the wok is *really* hot, add 1/4 cup peanut oil. When the oil
is about to smoke, add garlic and ginger, toss for 30 seconds, then
add the rice. Toss for a few minutes, then add one ingredient at a time
and toss each for about a minute before adding the next. Go roughly
in the order above. Pour on about 2 Tbs of light soy, stir well. Add the eggs
on top, and serve.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)
===========================================================

Yet Another Thai Curry
------------------

2 chunks fresh wheat gluten, drained and cut into 1/2" cubes
1 can water chestnuts, sliced
1 can bamboo shoots (or a chunk of fresh), sliced
1 can straw mushrooms, drained, rinsed, and sliced
1 small handful Dried Black Fungus
1 cup fresh oyster mushrooms (or 1 can), sliced
1 can green Thai Curry Paste (or less, to taste)
1 bunch fresh basil
1 1/2 cans coconut milk
1 carrot, sliced
1 bunch broccoli, florets only, in stir-fry sized pieces
2 small zucchini, sliced
1 crookneck squash, sliced
1 bak choy, sliced (greens also sliced into strips)
2 cloves garlic, minced
light soy sauce
cooking sherry or dry sherry
peanut oil

Soak the black fungus in a bowl of warm water for about 20 minutes while
prepping the vegetables. Marinate the gluten in a mixture of soy sauce,
sherry, and garlic. Open, drain, and slice all of the canned ingredients;
slice
the fresh ones to stir-fry size.

Remove most of the stems from the basil, and chop the remainder
of the basil medium-sized.

Heat 1/4 cup of oil in a small pot; add the curry paste (one heaping
tablespoon for western crowds, 2 heaping scoops for those that
appreciate meals that make then perspire), and stir-fry it for a few
minutes. Add the basil; stir until it wilts, then stir in the coconut milk
and reduce the heat to low. Stir this occasionally while stir-frying.

Drain and rinse the black fungus, and cut to strips if neccessary.

Heat the wok, then add 1-2 Tbs oil; stir-fry the gluten for a few
minutes. Next, add each of the other ingredients, from heaviest to
lightest, stiring each for a minute or two before adding the next.
Every 2-3 ingredients, add a splash of sake to the wok for sweet
steam, or use the leftover marinade from the tofu. When the vegetables
are almost ready, pour the curry sauce over them, and stir for a few
minutes.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)
=====================================================

Frank & Kitty's Pad Thai Noodles (includes non-veg options)
--------------------------

Number of Servings: 4 (Doubled for this crowd)
Approx. Cook Time: 45 mn

INGREDIENTS ------------------------------------------------------------

1/2 lb Rice Noodles
4 red chilies dried
3 small shallots
3 Tbs naam pla aka fish sauce (sustitutes for veg? Miso?)
1 Tbs palm sugar
1 tsp lime juice
3 Tbs tamarind water
5 Tbs oil
1 cup prawns minced (omit for veg)

1/2 cup water
3 eggs scrambled
1/2 cup bean sprouts
2 Tbs peanuts coursely ground for garnish
2 Tbs tofu deep-fried diced
1 Tbs chili flakes dried
1/2 carrot julienne for garnish
red cabbage julienne for garnish

DIRECTIONS ------------------------------------------------------------

1. Soak noodles in cold water for 30 minutes or more, set aside.

2. Soak dried red chilies until soft. Toast shallots. Use mortar and
pestle(or mini chopper) to mash both ingredients into a paste.

3. Add naam pla, palm sugar, lime juice and tamarind water to the
chili/shallot mash.

4. Using a wok, fry mash mixture in hot oil until fragrant.

5. Add minced prawns, stirring well.

6. Add drained noodles and 1/2 cup water. Toss and stir noodles until
soft. Watch closely as noodles will turn from a rubber state to soft
very quickly - then quickly turn to paste if not watched closely.

7. Mix in scrambled eggs and half of the bean sprouts.

8. Pour into serving dish, and then garnish by placing sprouts,
peanuts, tofu, chili flakes, carrots, cabbage etc.. in parallel rows
across the top of the phad-thai. Serve with salad tongs.

Note: When using 6 chilies in the mash the Phad-Thai is generally hot
enough for the average diner, omit the chili as a garnish if your
guests don't like their food real hot/spicy. Use what ever is in the
fridge as your garnish - color is the primary effect, but peanuts add
a very nice flavor touch.

Tamarind water can be made by breaking off a one inch chunk of
tamarind and adding one cup of hot water - strain. If tamarind pulp
cannot be found then Knor Tamarind soup base is an acceptable
substitute. Tamarind is a KEY ingredient, it can not be omitted or
substituted.

=========================================================
We were so stuffed by this point that desert seemed pointless, but hey,
by now it had become A Mission to at least taste it all...

Amaretto Fruit Salad
-----------------

2 apples
1 orange
1 bannana
1 bunch green grapes
one large can pineapple chunks
handful dried cranberries
1 cup yogurt
3 tbs amaretto
1 tbs honey

Slice, seed and peel fruit as appropriate. Dump them all into
a bowl; pour the pineapple on top, with the juice (the juice keeps
everything from turning brown). Toss, top with the cranberries,
and let sit overnight.

Mix the yogurt, amaretto, and honey. Serve the fruit salad in
small bowls with a dollop of the yogurt mixture.

====================================================
It was a massive feast, and I'm stuck with a couple of days
worth of leftovers. I wonder what the next blow-out will
be. We've drafted a house already...

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Still life with peanut sauce
===================================================

I whipped this one up last night; it was one of those "I need to
eat, but there is a wierd selection of things in the house" kind
of meal.

Still Life With Peanut Sauce
-----------------------

1 can bamboo shoots
1 can water chestnuts
1 carrot, sliced
4 oz pressed tofu ("Savory Baked Tofu" as seen in the store)
1 can Vegetarian Mock Duck, or 8 oz seitan cubes marinated in Soy
2 roma tomatoes. quartered
handful mushrooms, sliced
small handful snow peas
peanut oil
3 cloves garlic, smashed and minced
2 tbs. minced ginger
1/2 tsp. yellow thai curry paste
1/4 cup peanut butter
2 tsp cumin
1 tsp tumeric
1/4 tsp white pepper
light soy sauce
cooking sherry
1/4 head iceburg lettuce, shredded coarse (sliced?)

Heat the wok, add 2 tbs oil, heat the oil. Add garlic, ginger, and
curry paste. Add each in order, stirring for a minute between: carrot,
water chestnuts, tofu, seitan, bamboo shoots, snow peas, mushrooms.
Add a generous splash of soy sauce and another of dry sherry; stir for
a couple of minutes. Add the tomatoes, cumin, tumeric, and white
pepper, stirring. Say "trust me" to anybody that is watching, and
add the peanut butter. Keep stirring; when it is melted, add the lettuce
(repeating the "trust me" incantation) and stir until it just starts to wilt.

Serve with rice or fresh dinner rolls.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[LACTO/VEGAN] Angel Hair Pasta with Black Beans
===================================================

I just got through 153 postings on this group (the ones since friday)
and it sure seems that the 'food' part of rec.food.veg is a lost soul.
There were maybe 5 articles resembling a recipe in that whole lot!
I hate to buck tradition, but here is a recipe....

Angel Hair Pasta with Black Beans
---------------------------

1 lb. angel hair pasta
1 can (12 oz.) black beans (or freshly cooked)
1 can (6 oz.) tomato paste
1 small onion, diced
2 zuchinni, cubed
1/2 lb. mushrooms, sliced
1/2 c red wine
4 cloves garlic, minced
3 tbs. fresh basil (or dry equiv.)
3 tbs. fresh thyme (or dry equiv)
2 tbs. olive oil

Start the water boiling for the pasta.

Saute garlic in olive oil. Add onion, thyme, and basil, saute
another couple of minutes. Add zucchini and mushrooms, toss,
then add half of the wine. Saute about 3 more minutes, then
add the black beans with liquid, and the tomato paste.

Simmer over low heat until the pasta is done. Serve beans
over pasta, with a garnish of chopped tomatoes and a dollop
of yogurt; steamed squash and garlic bread on the side.

I like to slice zucchini and/or yellow (crookneck) squash,
and layer them in a microwave dish with garlic, parmesan
cheese, and black pepper. Add one tbs. water, cover, and
microwave on high for 3 minutes.

The yogurt and parmesan can be deleted for vegan.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Russian-Jewish Menu (also LACTO-OVO)
===================================================

The Crew came over for a dinner party Monday night (am I the only
one who has dinner parties a few days before Thanksgiving? I
like to think of it as a training exercise for the stomach...).
Instead of our usual forays into Indian, Thai, Chinese etc, I
decided to have a go at some of the soul food that I grew up with;
Jewish cooking.

When I say Jewish cooking, I mean the kind I had growing up; Eastern-
European/Russian Jewish cooking, as opposed to what Jews may be eating
in Ethiopia, Spain, Brazil, or China. If you have to classify it, I
think the basic statement is "salt, pepper, garlic, and chicken fat
are The Four Spices".

By eliminating the chicken fat, adding just a few spices, and replacing
the meat in traditional recipes, I managed to come up with a good
spread to stuff The Crew with.

The Menu:
Barley-Mushroom Winter Borscht
Green Salad
Stuffed Cabbage
Kasha
Steamed Broccoli
Russian Rye Bread
Fruit Salad (we were so stuffed we never got to it...)

The stuffed cabbage and soup were made the night before, and
reheated while I cooked the trimmings. Stuffed cabbage freezes
wonderfully, and is better reheated than the day it is cooked.

Barley-Mushroom Winter Borscht (vegan or lacto)
-------------------------------

1 cup barley
1/2 cup mixed baby lima beans, split peas, brown lentils
1 tbs olive oil
6 cups water
2 tbs miso
1 large onion, chopped
5-6 turnips, peeled and cubed (or 2 parsnips, or 2 potatoes)
2 carrots, sliced about 1/2" thick
1/2-3/4 pound mushrooms, sliced
3 cloves garlic, minced
1/2 tsp pepper (or to taste)
2 tsp marjoram
1 tsp rosemary
1/3 cup tamari
3 tbs unsalted butter (or magarine for vegan)

Saute the garlic and onion in olive oil on medium heat until
the onions are translucent. Combine the barley, lima beans, split peas,
lentils, miso, and water with the onion/garlic, and bring to a boil.
Add the turnips and carrots, reduce heat to medium-low, and simmer for
about 1 1/2 hours, stirring occasionally.

("But grandma, where did they get miso in the Ukraine?"
"Shut up and eat your soup.")

(If you have broccoli stems, peel and slice them and add them at
this point. I also snagged about 1 cup of shredded/sliced cabbage from
the main dish, and added about 1/2 hour before the soup was done).

Add the mushrooms, spices and tamari and continue cooking on a low heat
for another hour. Add the butter or margarine, let sit for a few
minutes, and serve. If cooking the night before, you might want to add
1 cup of water and heat again just before serving; the barley tends to
absorb water, and if you omit this extra water you end up with a tasty
gruel.

The butter can be omitted, but it makes for a heartier soup.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Stuffed Cabbage (vegan)
------------------

I started with my mom's recipe, but instead of meat I used
walnuts, mushrooms, and tomatoes. It wasn't until I got the
whole dish together that I realized it has a wonderful interplay of
sweet and sour. Make plenty; you'll eat more than you realize,
and can always freeze the leftovers. Possibly the path to nirvana
(is the path to nirvana through a person's stomach?)

2 heads of cabbage
1 1/2 cups brown rice (I used brown basmati), uncooked
3/4 cup raisins
1 cup brown sugar (you might want to try maple sugar or syrup
if refined sugar bothers you)
1/2 pound oyster mushrooms (sliced into small chunks)
3/4 cup walnuts, chopped coarse
2 large onions, chopped
1 cup lemon juice
1 cup water
salt and pepper to taste

Bring a large pot of water to a boil. Core the cabbage. Take the
pot off of the heat, drop in a cabbage, and let sit 10-15 minutes.
Drop the cabbage into a collander to cool a few minutes, then carefully
pull off whole leaves and set them aside. You should get 12-16 leaves
per head. Repeat with the second head. Set aside the remainder of
the cabbage.

Combine the rice, raisins, mushrooms, walnuts, brown sugar, 1/2 cup
of lemon juice, 2/3 of the onion, and one can of tomato (drain off the
juice and reserve it).

Place approximately 2-3 TBS of the mixture onto the thick end of
a cabbage leaf, fold in the sides, and roll towards the tip. Place
seam-side down in a dutch oven. Repeat until all of the cabbage leaves
are stuffed (they will stack up to nearly fill the pot).

Chop up the remaining cabbage (my mother called this the 'shmatas',
which means 'rags') into a bowl. Dump in the second can of tomatoes,
the juice from the first, the remaining lemon juice, onion, salt and pepper,
and any remaining filling. Mix, and dump on top of the rolls in the
pot. Add about 1 cup of water (won't quite cover it).

Heat on medium until the mixture boils, then cover and reduce heat
to medium-low. Cook 3-4 hours, reducing heat to low if neccessary.
The rolls steam in the juices, and shrink down as the cabbage cooks.
Don't stir!

You can then serve immediately, or reheat the next day. It reheats
and freezes well. To serve, spoon 2-3 rolls onto a plate, add some
shmatas and juices, and serve with russian rye bread (to mop up the
juice). Eat, and repeat until unconscious.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Kasha (Cracked Buckwheat Groats) (Ovo)
----------------------------------------

2 cups kasha
2 eggs
1 tbs miso
1 tsp black pepper
4 cups water
1 medium onion, chopped
1 clove garlic

Brown the onion and garlic in a little oil in the bottom of a medium
sized pot. Beat the eggs loosely, mix throuroughly with the kasha, and
place in a dry pan over medium heat. Stir constantly until the egg coating
is dry. Add to the onion, add water, miso, and pepper, and bring to
a boil. Immeditely cover and reduce heat to low; the kasha will
absorb the water in about 10 minutes, and is ready to serve right away.

For kasha varnishkes, add 1-2 cups of cooked bowtie noodles before
serving.

I don't know what happens if the eggs are left out; let me know!

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Salad Dressing
--------------

The green salad and fruit salad were Standard Fare, but I
made a pretty pleasing dressing for the greens; 1/2 cup olive
oil, 1/2 cup red wine vinegar, 1 TBS prepared mustard, 1 tbs
black pepper, 1 tsp marjoram, 1 tsp basil, 1 tsp rosemary, 1/2 tsp
salt. If you prefer sweet, add 1 tsp sugar; I usually omit it.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] (or LACTO) Quick Soup
===================================================

Ah, wintertime, when a young cook's heart turns to soup...

Hmmm...I'd better work on that opening line, doesn't sound
too appetizing...

I like to experiment with soups (one of these days I'll have to post
my infamous broccoli-wine recipe). Whipped this one up recently;
hearty, tasty, and takes less than 1/2 hour to cook.

4 c water
2 TBS miso
small onion, diced
2 cloves garlic
1 potato or 2 parsnips, peeled and cubed
1 carrot, split and sliced
handful of red lentils
1/4 c elbow macaroni
2 TBS unsalted butter (or margarine for vegan)
1/3 c tamari
1 tsp each dried basil and marjoram (more to taste)
1/2 c frozen corn
1/2 c cooked garbanzos (or 1 small can, drained)

Saute the onion and garlic on medium heat until soft (water or a little
olive oil). Add water, bring to a boil. Add potato or parsnips and
carrots,simmer on medium for 10 minutes. Add lentils, garbanzos, corn, spices,
and tamari and simmer for 5 minutes; add macaroni and butter or margarine,
simmer 10 more minutes, and serve. Good with fresh corn muffins.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Rice dish
===================================================

Here's a loose recipe for a rice dish I whip up regularly. Quantities and
ingredients are extrememely variable, but it's usually pretty tasty. Kind
of a variation on Madras rice, only different :-)

Rice with fruit and nuts (quick)
------------------------

1 1/2 c. raw white rice (calrose or basmati)
1 onion
2 cloves garlic
3 c. water
pinch salt or veggie bullion cube
black and/or gold raisins
dried cranberries (optional)
slivered almonds and/or cashews
handful of mushrooms
1/2 cup broccoli florets, chopped
cumin
turmeric
curry powder
1 tbs. olive oil

Chop the onion, mince the garlic. Saute in olive oil until soft. Add
the rice, water, and a pinch of salt (or a veggie bullion cube), and
bring to a boil. Add mushrooms (sliced),broccoli,raisins/cranberries,
almonds/cashews, about 2 tsp. curry powder, 1/2 tsp turmeric, 1/2 tsp
cumin (and maybe a bit of nutmeg and cardomon), stir, cover, reduce heat,
and cook for 20 minutes.

voila! great with yogurt on the side.

If you use brown rice, increase the cooking time to about 40 minutes.

You can also add cubed zucchini, a couple of quartered roma tomatoes,
cauliflower, 1/2 cup shredded cabbage, or whatever else strikes
your fancy.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[LACTO] Creamy Dal and Aloo Gobi Sorta
===================================================

Post thanksgiving cookin' blues. After reheating stuffed squash, yams,
potatoes, and stuffed pumpkin in creative ways for two days, it was
time to make something different. My friends' kitchen didn't have
quite the right spices, but fortunately I was attempting to imitate a
cooking style that I haven't quite grasped anyway. Somehow it
worked...

Creamy Dal
----------

1/2 cup yellow split peas
1/2 cup lentils
4 cups water
1 small onion, chopped
3 cloves garlic, minced
3 TBS unsalted butter (or ghee)(or peanut oil)
chili powder
cayenne pepper
cumin powder
1/2 cup sour cream

Melt butter over medium heat. Add about 1 tsp each of
chili powder, cayenne, and cumin, and stir for a couple
of minutes. Add the split peas, and cook for about 10 - 15 minutes
until they start popping. Add the onion and garlic, saute
until the onions are soft. Add lentils and water, and simmer (covered)
stirring occassionally until the lentils are soft; add more
water as needed. Add the sour cream and serve.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Aloo Gobi (sorta)
--------------
1/2 head of cauliflower, separated into florets
1 head of broccoli, separated into florets
broccoli stem, split and sliced
2 potatoes, peeled and cubed large
1 medium onion, chopped
3 cloves garlic, minced
1 TBS cumin powder
2 TBS minced fresh ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp cayenne
2 TBS olive oil (or ghee)
water
white wine
1/4 cup raisins
1/4 cup sunflower seeds
1/4 cup roasted red peppers

Heat the olive oil in a deep pan at medium-high. Add allspice and
cumin. Saute the onion and garlic until soft. Add some white wine,
the sunflower seeds, and the ginger, and stir regularly. As the wine
boils off, add a little more; alternate between a splash of wine and a
splash of water throughout the cooking. Make sure that the cook
gets only wine internally.

Next, add the potatoes and more liquid; keep stirring. After about
5-10 minutes add the cauliflower and rasisins; after 10 minutes more add
the broccoli and red peppers. Keep stirring and keep adding liquids. When
the broccoli is soft, add the black pepper and cayenne.

Serve the dal and the vegetables over basmati rice, with a side
of yogurt and some chapatis or tortillas.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Stir-Fry Sauces
===================================================

Here are some sauces that I use with stir-fries. This is all
approximate, I cook mostly by instinct (some will claim
spasm :-)

Traditional Veg Stir-fry sauce
---------------------------

1 cup warm water
1 Veg. Bullion cube, OR
1 tbs. miso paste
2 tbs. light* soy sauce
1/4 tsp chineese 5-spice mix
1 tbs. corn starch
couple of dashes of sesame oil (optional)

Dissolve the corn starch in a few tbs. of warm water, then
mix all ingredients together. Pour over the stir fry in the last
minute or so, stir until the cornstarch thickens.

*light soy sauce has much less salt than regular; some prefer the saltier
flavor of standard soy. I like to be able to get more of the soy flavor
without getting overwhelmed with salt.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Three Immortals Sauce
-------------------

Soy, ginger, and sherry are called 'the three immortals' in chineese
tradition (okay, okay, in a couple of cookbooks I read once). To season
a veggie stir-fry you can use the following:

2-3 cloves fresh garlic, smashed and minced
thin slice of fresh ginger, minced fine
2-3 tbs. light soy sauce
1/4 cup cooking sherry (or dry sherry)

When you have heated the wok, add your oil or water, then add
the garlic; as it starts to brown, add the ginger; then start adding
your veggies. When most of the veggies have been added, pour in
a healthy splash of sherry, which will steam the veggies and adds
a nice flavor. Add the soy near the end.

Sake or sherry is generally good for the steam that does much of
the cooking in a veggie stir-fry; a small splash at a time does the
trick.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Spicy Sauces
-----------

I collect hot sauces, and use them for the more fiery dishes. Oriental
groceries generally carry a sweet-hot chicken marinade from Thailand
which makes an excellent stir-fry sauce; just add it near the end. A couple
of dashes of tabasco or scotch bonnet pepper sauce with any other sauce
base will add a nice new dimension to your mix.

Thai curry sauces are great with veggies; I posted a few over the last year,
if
you can't find them in the archives let me know and I'll send them.

For an indian flavor, consider using some cumin, turmeric, cayenne, ginger,
etc., or just some pre-mixed curry powder.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Marinades
--------
Many components of a stir-fry can benefit from marinating them prior to
cooking. This is especially true of tofu and seitan (wheat gluten), which
soakup flavors nicely. Marinades might include soy, miso, ginger, garlic,
chiles,
wine/sherry/sake, white pepper, orange or lemon juice, stout, or just about
anything you can find in the kitchen. Be creative! Experiment on your guests!

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Chili and Spanish Rice
===================================================

This is a first experiment with a new recipe. I looked at a lot of
existing recipes for ideas with spicing, but added a few twists of
my own. According to the (surviving) guests, it wasn't bad at all.
Even turns out to be low fat!

Fourby Chili
(Black Beans, Beer, and Broccoli)
-------------------------------

2 cups dried black beans
2 bottles stout (Guiness Extra or Watney's Cream), or San Miguel
Dark beer.
2 cans diced tomatoes (or fresh equivalent)
2 6-ounce cans tomato paste
2 long (mild) chili peppers, seeded and diced*
3 medium jalapeno chili peppers, seeded and diced*
3 serrano chili peppers, seeded and diced*
5 cloves garlic, minced
1 onion, chopped
1 cup whole kernel corn (frozen or fresh)
2 tbs. white vinegar
2 tbs. chili powder
1 tsp. cumin
1 tbs. oregano
1/2 tsp. black pepper
1 tsp. crushed red peppers*
1/4 cup peanut butter (no, really!)
1 tsp. salt
1 tbs. olive oil
2 heads broccoli

* or more, to taste
Rinse the black beans, pick out any pebbles; then cover with water and
let soak overnight. Then pour off the soaking water, add 1 bottle of
stout, and add fresh water to cover the beans plus about 1". Bring to
a boil, then reduce to a simmer. Cover partway (it will boil over if
fully covered) and let cook for 1 1/2 hours, stirring occasionally.
Add water if neccessary.

Heat olive oil in a pan over medium heat. Add the garlic, onions, and
all chili peppers. Saute a few minutes until soft, then add to the
beans. Add the vinegar and spices and the diced tomatoes; simmer for
another half hour, stirring. As the liquid from the tomatoes boils
off, start adding stout from the second bottle. About half of this
bottle is reserved for the cook.

Add the corn and the peanut butter, simmer for another hour or so,
keeping it moist enough (with stout and/or water) so that it doesn't
crust over. Stir occassionally.

Best if you let it sit overnight, and reheat it for dinner the next day.

To serve: cut the florets off of the broccoli, and steam until done
(but crisp). I ususally do this in the microwave. Serve the chili
with a sprinkle of chopped onions and grated cheddar cheese on top (for
vegan, omit cheese or use tofu cheese). The broccoli can either be
stirred in at the last minute, pressed on top of the chili for nice
presentation, or placed along side it. Serve with spanish rice (follows)
and with warmed corn tortillas!.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

==================================================

Spanish Rice
----------

2 cups long grain white rice
4 cups veg. stock -OR-
4 cups water and 2 veg. bullion cubes
1 6-ounce can tomato paste
3 cloves garlic, minced
2 onions, chopped
2 stalks celery, chopped
1 bell pepper, seeded, stemmed, and chopped
(that's a capsicum for you folks on the other side of the lake)
2 tsp paprika
3 tbs. margarine
1 tsp salt
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. chili powder

In a large pot, melt margarine over medium heat. Add onions, garlic, and
rice. Stir for about 5 minutes. Add stock, celery, green pepper,
tomato paste, and spices. Stir, reduce heat to medium-low, cover, and
let cook for 45 minutes to one hour. Stir occasionally, and add some
water if needed. Ready when rice is tender.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)
---------------------------------------------

===================================================
[LACTO-OVO] Lokshen Kugel
===================================================

Kugels (puddings) are a mainstay in traditional Jewish cooking.
Here's one made with egg noodles (lokshen) that is my favorite.

Lokshen Kugel (noodle pudding)
------------------------------

4 cups cooked wide egg noodles
3 eggs
1/2 cup mixed dark and golden raisins (more to taste)
1/2 cup slivered almonds
4 tbs. brown sugar
1 tbs. lemon juice
1/8 tsp. nutmeg
3 tbs. melted butter or margarine
bread crumbs

Preheat the oven to 375 degrees.

Beat the eggs and brown sugar together. Add the lemon juice,
raisins, almonds, nutmeg, and butter and mix well. Combine
the mixture with the noodles, and pour into a well-greased
baking pan (8" x 8" for thick kugel, 8" x 12" for thinner).
Sprinkle bread crumbs on top. Bake for 45-50 minutes (until the
top is golden brown). Can be served warm but is delicious cold
too! Warning: this stuff is addictive.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[OVO-LACTO] Asparagus/Mushroom Casserole
===================================================

Costco had big wads of asparagus on sale this week, so I
decided to play around with new ideas. This one came out
pretty good.

Asparagus/Mushroom Casserole
-----------------------------
1 cup brown rice, uncooked
2 cups water
1 pound asparagus, cut into 2" pieces
1/2 pound mushrooms, chopped
1 medium onion, chopped
1/4 cup cashews or sunflower seeds
4 eggs
4 cloves garlic, minced
1 tsp black pepper
1 tsp marjoram
1/4 cup grated swiss or mozzarella cheese
butter or margarine (to grease the pan)

Preheat the oven to 375 degrees. Cook the rice, then mix
with everything else except the cheese. Pour into a
greased 8" by 8" baking pan, and sprinkle the cheese on
top. Bake for 40 minutes.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Dressing up Ramen
===================================================

Here's a quick and simple soup using ramen noodles as the base.

2 cups water
1 package ramen noodles
1 tbs. brown miso
1 tbs tamari
1 tbs cooking sherry
1/4 cup corn (frozen)
1/4 cup cooked garbanzo beans
3 mushrooms, sliced thin
1 tbs. margarine (or butter if lacto)
2 oz. tofu, sliced into thin 'sticks'
1/4 tsp. garlic pwder
1 scallion, chopped

Bring water to a boil. Add garbanzos and corn, tamari, sherry, and
garlic and cook for 2 minutes. Reduce heat to just below boiling,
add the miso, then the noodles. Cook for 5 minutes, stirring
ocassionally. Add the mushrooms and tofu, cook for 2 more minutes.
Dish out into bowls and sprinkle with scallion.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] 3-course wok'ed dinner
===================================================

The asparagus looked great at the market last friday, so I
picked up some other odds'n'ends and invited a lady friend over
for a feast. The menu was fried rice, asparagus with oyster
mushroms, and spicy braised tofu. As always, quantities are
guesses; the measuring spoons are probably out in the garage
somewhere.

This is *not* a low-fat meal. It tastes better than movie
theater popcorn.

Fried Rice
----------

1 cup raw rice (calrose or basmati)
1 can bamboo shoots
1 cup bean sprouts
3 scallions, chopped fine
1 can water chestnuts, chopped coarse
1 egg (omit for vegan)
large handful of snow peas, remove the stems
4 cloves garlic, minced
1 tbs minced fresh ginger
1/4 cup light soy sauce
1 tbs wine vinegar
white pepper to taste
1/4 cup peanut oil (or a little less)

Cook the rice while preparing the vegetables (I just throw it
in the rice cooker with 2 cups of water). Prepare all of the
vegetables, spices, and sauces for all dishes in advance, so the
final step of stir frying can be done quickly. Heat the wok,
beat the egg with a splash of water, scramble the egg, chop it
up and set it aside.

Put the oil into the wok and let it heat. Throw in the garlic
and ginger, stir fry for 1 minute, then add the cooked rice.
Stir and toss for about 3 minutes; then add (one minute apart)
the bamboo shoots, water chestnuts, snow peas, bean sprouts, and
scallions. Stir fry for about 2 minutes after the scallions, then
add the egg, soy sauce and vinegar, stir to mix, sprinkle with white
pepper (about 1/4 tsp or to taste), and set aside in a covered
serving bowl. Keep the wok hot, grab the bowls of prepared veggies
for the next dish, and start cooking it...

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Asparagus in (vegan) Oyster Sauce
---------------------------------

1 bunch (about 1 pound) fresh asparagus (baby if available)
1/2 pound fresh oyster mushrooms, sliced into 1/4" strips
1 can sliced water chestnuts
2 cloves garlic, minced
1 tsp minced fresh ginger
1/4 cup dry sherry (or maybe less)
1/3 cup vegetarian oyster sauce
1 tbs. peanut oil

Heat the wok, add the oil, let it heat. Whisk it around, then
add the garlic and ginger (deja vu?) and stir for about a minute.
Add the asparagus, and stir fry for about 2-3 minutes. Add the
oyster mushrooms, stirfry another 2 minutes, adding half of the
sherry slowly. Add the water chestnuts, stirfry one minute,
add the rest of the sherry, and stir until the sherry is mostly
evaporated (about 2 minutes max). Pour on the veg. oyster sauce
and stir until it is hot (again, around 1-2 minutes). Pour into
another serving bowl, cover, and start the final dish. (you can
garnish with slivered scallions if you want to impress someone)

[I get the vegan oyster sauce in a chinese grocery; it is made from
mushrooms. You may have to visit several oriental groceries and
healthy markets to find it.]

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Braised Spicy Tofu
------------------

1 pound firm tofu
2 carrots, split and then cut at a sharp angle 1/4" thick
1 small zuchinni cut the same way
1 tbs. peanut oil
1 to 2 tbs sate oil (hot oil), to taste
1 tbs dry sherry
1 tbs corn starch
1/2 tsp. chinese 5-spice
1 tsp brown miso paste
2 tbs. light soy sauce
2/3 cup warm water
sesame oil (a few shakes from the bottle)

[I originally started to do the tofu in a spicy black bean sauce,
but I noticed after I started cooking that the bottle said 1990,
and had been in the refrigerator since then. This sauce was
thrown together on the fly. On the fry? Whatever.]

Press the tofu: Before you start cooking the rice, slice the block of
tofu in half lengthwise. Place about 4 paper towels on a dinner plate.
Place the two halves of the tofu on that; top with another two paper
towels, then another dinner plate (as if you were stacking the plates)
or a cutting board, then place a heavy weight on top. My standard kitchen
weight is a gallon of brandy ;-) Let the tofu sit like this 30-40 minutes.
Keep your hands off the brandy during this time!

When you are ready to start this dish, cut the tofu into 1" x 1/2"
cubes. Dissolve the cornstarch in a few tbs. of warm water; add
the miso paste and dissolve it; then add the rest of the water, the
5-spice, and the soy sauce and set aside.

Heat the wok, heat the peanut oil, and stirfry the tofu for about
3 minutes. Add the carrots and stirfry 2 minutes, adding the hot
oil on the way. Add a few shakes of sesame oil; then add the
zuchini and stir for two more minutes, adding a splash of sherry
on the way. Stir the sauce in case it has settled, pour it over the
wok, and stir until it thickens (this happens pretty fast).

The whole meal took less than an hour to prepare. There was enough
for 4 or 5 people, so I'm happily still working on the leftovers.
Enjoy!

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Marinated Grilled Vegetables
===================================================

some friends brought this to a pool party last weekend, and
I thought I'd share:

Marinated Grilled Vegetables
----------------------------
Marinade (quantities to taste):
Tamari or light soy
minced fresh ginger
minced fresh garlic
lime juice
(optional) honey
cumin

Vegetables:
baby zuchinni and yellow crockneck squash
patty-pan (summer) squash
large mushrooms
baby corn
small eggplant
cubes of tempeh or pressed tofu

Mix the marinade, add the vegetables and stir to make sure
they are coated. Let sit overnight. Grill in a BBQ vegetable
basket, or broil for a few minutes in an oven. Great finger
food!

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Cruelty to Tempeh
===================================================

I made this Saturday...it's vaguely Indonesian, and quite
tasty! As usual all quantities are approximate since I
rarely measure in the kitchen...serves (approximately) two.
Prep time was about 1/2 hour.

Lime Tempeh
-----------
1 block of tempeh
1/2 cup lime juice
1/3 cup light soy sauce
1 cup leftover white wine
8 cloves garlic, chopped coarse
2 tbs cumin

Cut the tempeh in half the short way, then diagonally, yielding
4 triangles. Mix the remaining ingredients into a marinade, and
marinate the tempeh for a couple of hours. Drain off and reserve
most of the marinade, keep a little bit in the bottom of the roasting
dish, and broil the tempeh in this for about 5 minutes on each side.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Meanwhile...

Vaguely Indonesian Stir-fry
---------------------------
1 head of broccoli, cut into florets (about 1 cup)
1 medium onion, quartered and cut 1/2" thick
1 carrot, sliced 1/4" thick
1/2 pound oyster mushrooms, sliced into strips
remaining marinade (from above)
4 tbs. thai peanut-chili sauce
1 tbs corn starch dissolved in 1/2 cup warm water
peanut oil

Heat your wok, add a splash of oil and let heat. Quickly stir-fry
the carrot, then broccoli, then onion, about 1 minute each. Add
the marinade, stir one minute; add the peanut sauce, stir one more
minute; then add the cornstarch and cook until it thickens.

To serve, place a mound of jasmine rice on each plate, pile
the stir-fry on one side of it, arrange two tempeh wedges around
the other side, and garnish the tempeh with the garlic chunks from
the roasting dish; pour any remaining sauce from the dish over the
tempeh.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] 15-minute Pasta Sauce
===================================================

Here's the sauce I usally whip up for lasagne, but
it works great on its own too:

15-minute Pasta Sauce
---------------------
1 medium onion, diced
6-10 cloves of garlic, peeled, smashed, and minced
1 small green pepper, without the seeds, chopped
2 lg. cans tomato sauce
Olive oil
Mushrooms, chopped
2 small zuchinni, grated coarse
red wine to taste
spices
(optional) parmesagen cheese

Sautee onion, pepper, and garlic in olive oil until soft, then add
tomato sauce. Add marjoram, basil, parsley, savory, black pepper,
bay leaf, oregano, and nutmeg the way grandma cooked ("just enough of each!").
Let simmer on low. Add mushrooms and zuchinni. (nutmeg is the
secret ingredient in really good tomato sauces).

Sometimes I'll also drain, rinse, and chop a can of straw mushrooms
and add them into this.

(For a little fire, I'll add a tablespoon of Busha Brown's Jerk
Sauce, or some cumin, or Hell Sauce (scotch bonnet pepper sauce)).
A splash of red wine adds nicely to the flavor; pour the rest
into the cook and the helpers. For lacto, add a couple of tablespoons
of parmesagen cheese a few minutes before serving.

If you like it thicker, add a small can of tomato paste.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[LACTO] Baigan Bharta
===================================================

Someone on r.f.v.c requested a recipe for Baigan Bharta yesterday;
here is one from Yamuna Devi's "The Best of Lord Krishna's Cuisine",
slightly tweaked, that I make a lot. (also posted on r.f.v.c.)

Baigan Bharta
--------------

1 medium eggplant
2 tbs ghee (or veg oil)
2 - 3 serrano chiles, seeded and diced
1/4 tsp compound asafetida (or < 1/8 tsp pure)
1 - 2 tsp cumin seeds
2 tsp ground corriander
1 tsp salt
2 tbs. chopped fresh cilantro
2/3 cup nonfat yogurt
1 - 2 tsp garam masala

Bake the eggplant 40 minutes at 425F on a baking sheet.
Split it and scoop out the pulp; discard the skin.

Heat the ghee on medium; add cumin seeds, serranos, and
asafetida. Cook until the cumin seeds darken. Add the
eggplant, salt, and corriander; cook for about 10 minutes,
stirring occassionally. When it thickens, remove from
the heat, add the yogurt, cilantro, and garam masala,
and serve. (The yogurt might curdle; to prevent that, let
the eggplant cool first, then add the yogurt etc, then
briefly reheat.)

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Rice with Different Stuff in it
===================================================

(1995 note: I tried this last weekend, substituting a can of
coconut milk in place of an equal amount of water. I had
to increase the cooking time to about 25 minutes; it added
a nice subtle undertone to the curry)

======================================================================

This is yet another variation of my Rice With Stuff in It recipe;
it is a tasty and nutritious 30-minute one-pot casserole.

Rice With Different Stuff In It
-------------------------------

1 1/2 cups uncooked rice (I use white basmati rice)
3 cups water
1 small onion, diced
2 cups chopped broccoli (florets and stems)
2 slices of dried pineapple, minced
4 oz. Baked Savory tofu* (from the store), cubed
1 cup sliced mushrooms (any variety)
small handful of sunflower seeds
2 tbs garam masala
1 tsp ground cumin seed
2 tsp ground cardomom
1 tsp turmeric
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1 TBS miso paste
1 TBS margarine or butter (for LACTO)

* I buy this at a local HFS; it is basically tofu that has been
pressed, marinated in soy and spices, then baked. It's also good
cold, on a sandwich with mustard, tomato, and sprouts.

Dump it all into a pot. Bring to a boil, stir, cover, and reduce
heat to medium-low. Cook for 20 minutes, no peeking! May form
a crust on the bottom. Serve with yogurt on the side.

Variants include cashews, walnuts, brown and golden raisins,
dried cranberries, carrot, cauliflower, precooked and cubed
potato, mung sprouts, or just about anything you might find
in the refrigerator. For brown rice, cook 40 minutes.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Y.A.S.S.: Yet Another Spontaneous Soup
===================================================

Some friends came over last night for dinner and an underwater
slide show. At 7:00 I started cooking, still with no clue
what I was going to make. As the menu evolved on the stove,
I ended up making a quick soup, broiled marinated vegetables
(recipe to follow in another post), whole wheat couscous with
toasted almonds, raisins, and miso, and a dish of banana squash
with margarine. Not bad! Here's the soup, approximately:

Yet Another Spontaneous Soup
----------------------------

1 medium onion, diced
5 cloves garlic, minced
5 patty pan squash, sliced
2 medium zucchini, sliced
1 potato, cubed (note that one cubed equals one :-)
6 roma tomatoes, halved
1 can garbanzo beans, drained
1/4 cup brown lentils, words after the comma
2 tbs brown miso paste
1 tbs each marjoram, rosemary, oregano
black pepper to taste
1 tbs olive oil
5 cups water
(optional) splash of white wine or sake

Saute the onion and garlic in a bit of olive oil until the
onion turns translucent. Add the tomatoes and saute for a
few minutes; add the patty pan and zucchini squash, saute for
another few minutes. Add the water and bring to a boil; add
the miso paste and garbanzo beans, reduce heat, simmer for about
10 minutes. Add the lentils, potatoes, and spices, simmer for
another 20-30 minutes until the lentils are done.

For a stronger flavor, add about 2 cups of broccoli florets.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Another Broiled Marinated Vegetables
===================================================

Broiled Marinated Vegetables
----------------------------

2 lbs. mixed baby squash (zucchini, yellow squash,
patty pan, crookneck), split lengthwise
4 baby japanese eggplant, sliced into thirds lengthwise
1/4 cup olive oil
1 cup light soy sauce
1 cup lime juice
2 tbs fresh minced ginger
6 cloves garlic, minced
2 tbs ground cumin seed

Mix it all together and marinate the vegetables for 1-2 hours.
Spread them out in a flat casserole dish, cover with the marinade,
and broil for about 10 minutes. Scoop out of the dish and serve.

Note: any part that is not covered with marinade will burn.
The leftover marinade make a good stir-fry sauce or gravy
over rice etc.

You can also marinate overnight, then grill the veggies on
a BBQ in a grilling basket.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Black Bean-Cashew Chili
===================================================

I was making some rice and heating beans last
night when a bowl of chiles from my friend's garden caught
my eye...one thing led to another, and this was the result.

Black Bean and Cashew Chili
---------------------------

1 small onion, diced coarse
3 cloves garlic, minced
1 jalapeno, seeded and diced
1 anaheim chile, seeded and diced
3 roma tomatoes, cut into 8ths
1 15 oz can black beans (or prepare from dried)
1/4 cup cashews
1/4 cup frozen corn
1 tsp cumin
1 tsp chili powder
1/2 tsp cinnamon
1/4 tsp cayenne
1/4 tsp red pepper flakes
1/2 can beer (something with flavor, not coors light dry clear)
2 tbs olive oil

Saute the onions and garlic in olive oil over a medium-low
heat until the onions turn translucent. Add the jalapeno
and anaheim chiles and saute a few more minutes. Add the beans
with the liquid, tomatoes, cashews, spices, and beer, and bring
to a low boil. Keep it boiling, stirring frequently, until
most of the liquid has evaoprated (about 30-40 minutes). About
10 minutes before it is ready, add the corn.

Serve with rice and warm tortillas. If you're not from the planet
Vega :-) serve with a side of nonfat yogurt.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Portabello stir-fry
===================================================

I can't believe that nobody turned me on to portabello
mushrooms before! Some friends were coming over for
dinner monday, and I stopped off to get something for
a stir-fry. The grocery was out of oyster mushrooms,
but there was an unmarked bin with these *huge* mushrooms
in it. I flagged down a grocery clerk and asked him
what they were. He went in back, came out in a few
minutes, and told me "$4.50 per pound." I explained
that I was more interested in what *type* of mushroom
it was...

So I picked up two mushrooms and some other odds'n'ends
and made a stir-fry, served along with bannana squash
steamed and mashed with butter and nutmeg, and some
leftover Rice With Stuff In It (see the archive). The
stir-fry was pretty basic, but for new folks that haven't
seen one before...

Portabello Stir Fry
---------------------

2 Portabello Mushrooms (about 1/2 pound) cut into 1" x 1/2" x 1/2"
1 carrot, sliced about 1/4" thick
1 medium zucchini, sliced about 1/4" thick
1/2 head broccoli, cut into florets;
stem is split and sliced 1/4" thick
1 can sliced water chestnuts
1/2 lb. extra firm tofu, drained and cut into 1/2" cubes
and/or anything else that seems like a good idea at the time.

1 TBS mellow brown rice miso paste
2 cloves garlic, minced
1 tsp fresh ginger, minced
1/8 tsp chinese 5-spice mix
2 tsp soy sauce
1 cup warm water
1 tbs cornstarch, dissolved in a few tbs hot water

splash of sake or white wine or dry sherry
1-2 tbs peanut oil

dissolve the miso in the water. dissolve the cornstarch in
a small amount of hot water and add to the miso, along with
the soy sauce and 5-spice mix. set aside.

heat the wok, then add the oil; heat for a minute and swirl
around to coat the wok. Add the garlic and ginger, stir
around until the garlic starts to brown. Add the mushrooms, toss
for about 3 minutes until they start to soften. Add the carrots, stir
for about 2 minutes; then the broccoli, another minute; then the
water chestnuts, another minute; then the tofu. Add a splash
of sake, stir for another minute or two as the steam melds
everything, then pour on the sauce. Stir until it thickens
(about 3 minutes), then serve with rice or noodles.

the portabellos have a chewey, firm body and a rather strong
flavor, very nice! I think next I'll try some kind of dish
mixing whole caps with eggplant...I'll let you know in a week
or so!

as always, "eat! eat!"

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[VEGAN] Red & Green Slaw
===================================================

Red & Green Slaw
----------------

3 c shredded red cabbage
3 c shredded green cabbage
1 small red onion, sliced thin
2 tbs olive oil
2 tbs red wine vinegar
1/2 c minced cilantro
1/2 tsp salt
1/8 tsp cayenne pepper
2 tbs orange juice

Toss all of the ingredients together, let stand for
30 minutes.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[LACTO] Quick pasta and peas
===================================================

This is another one of those "nothing in the house"
recipes.

Quick Pasta and Peas
-------------------
1/2 lb. small shell pasta
1 6-ounce can of peas, or frozen equivalent
3 cloves garlic, chopped
1/2 small onion, chopped
2 tbs. butter or margarine
1 tbs grated parmesagen
black pepper to taste
1 tsp dried basil
4 tbs. nonfat yogurt.

Cook the pasta, drain, and set aside. In the same pot,
melt the butter, then sautee the garlic and onion until
soft; add the peas and basil, sautee a few minutes, then
add the pasta and pepper and mix well. Dump into a
serving bowl, and stir in the yogurt and parmesagen.

If you have mushrooms handy, they'd also be good to throw
in and sautee.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[LACTO] A Most Excellent Repast
===================================================

I've been getting reaquainted with an old friend from
college (ran into him at a Dead show this summer) and he
suggested that we crack open a bottle of 1977 port
this weekend. I was reminiscing over the garlic fests
we used to hold back in school, and decided to do a garlic-
intensive meal to accompany it. A few more folks were
invited, along with several cabernets...

WARNING: this meal rates high on the fat and cholesterol
scales; we're either intentionally overdoing it, or testing
the theory that red wine and garlic help to fight
cholesterol buildup :-) If it's worth doing, it's
worth overdoing...

The Menu:
Portabello Steaks Picata
Basil-garlic fettucini with mushroom alfredo sauce
Killer garlic bread
Green salad with garlic dressing
Desert: Warre's 1977 Vintage Port

The two main dishes were, of course, experiments. Always
experiment on your guests!

Mushroom-Alfredo Sauce (serves 4)
----------------------
1 lb. mushrooms, sliced
1 lg. onion, chopped
4 cloves garlic, minced
16 oz fresh alfredo sauce
olive oil
white wine

Sautee the onions and garlic in olive oil over a medium
heat until they start to turn translucent. Add the
mushrooms and a splash of white wine; sautee, stirring
constantly, until the mushrooms have shrunk and most of
the liquid has come out of them. Drain the liquid and
reserve for later. Add the alfredo sauce to the mixture,
heat gently, and serve over fresh basil-garlic fettucini.
Note: I bought the alfredo sauce at a local pasta shop; purists
would want to make it from scratch. Are there any good
recipes out there? I know it has cream, butter, flour,
parmesagen cheese...hmmmmm, I can feel my arteries hardening...

Portabello Steaks Picata
-------------------------
6 large portabello mushrooms, sliced 3/4" thick
mushroom broth (from above)
lemon juice
butter
white wine
capers
olive oil

Brush the mushroom slices lightly with olive oil, and
arrange the pieces in a baking dish. Bake uncovered
at 350 F for around 20-30 minutes, until the mushrooms
are dark brown and slightly shrunken. Meanwhile, heat
the mushroom broth, add an equal amount of white wine (about 1/2
cup), 1/3 cup lemon juice, 1 stick of butter, and 1 TBS capers.
Simmer for a few minutes, then pour over the mushrooms just
before serving. I think next time I'll thicken the sauce
with arrowroot or cornstarch, just a little. The mushrooms
come out very chewy and flavorful, great stuff!

Oh, and I probably slipped in a few cloves of minced
garlic on general priniciples...

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

Killer Garlic Bread
-------------------
1 *head* of garlic, minced (not a typo!)
3/4 stick butter
2 TBS italian spice mix
4 tbs fresh grated parmesagen cheese
1 loaf extra sour sourdough french bread

Melt the butter, mix in everything else; split the loaf
lengthwise, spread the mixture on the bread, and broil
(on the lower oven shelf) until the surface just starts
to toast. Wear goggles and gloves, and warn any neighbors
that may be vampires.

There was dessert, too, but since nobody in their right
mind would want dessert after this large a meal, I won't
mention that it was ice cream, sans garlic.

If you really get into it, you might want a bottle of
Rappazini Garlic Dinner Wine from Gilroy; that's what
used to trigger the fests back at UCSB.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[LACTO] Egg-roll Shepherd's Pie
===================================================

Ever have one of those meals that sort of evolves
while you are cooking it? I started out daydreaming
about mashed potatoes with various veggies in it
while driving home last night, but it took on a
few twists in the kitchen. The result was a simple
and hearty main dish which took about an hour to
prepare. It is lacto, but can be made vegan with a
few omissions (margarine for butter, skip the yogurt).

As always, proportions are approximate and contents
listed are what I found staining the counter this
morning; YMMV (Your Meal May Vary).

Egg-Roll Shepherd's Pie
-----------------------

7 new potatoes (pink skinned), whole with skin
1/4 head cabbage, shredded
1/2 pound mushrooms, sliced
1 small onion, chopped
3 cloves garlic, minced
1 large carrot, grated
small handful sunflower seeds (about 1/4 cup? or more...)
handful raisins (about 1/2 cup?)
2 tbs. butter or margarine
1/2 cup nonfat yogurt
1 tbs. oil
pepper to taste
splash of white wine

Preheat oven to 350 degrees. Cook the potatoes in their
skins (either boil them, or puncture and microwave).

Meanwhile, heat the oil in a skillet over medium heat.
Sautee the garlic, then onion, until soft. Add the
mushrooms, sautee until they shrink a bit; add the cabbage,
then a splash or two of white wine, continue stirring
until the cabbage softens a bit. Add the carrots, sunflower
seeds, and raisins, stir, and set aside.

(At this point I thought, wow! This is a great filling
for eggrolls, it just needs some black fungus and a
touch of soy sauce. Nah, I have those potatoes ready.
Hmmm...add some lotus leaf and hoisin sauce, perfect
filling for mu-shu. Nah, I have those potatoes ready.
Hey, mash with the potatoes, a bit of cumin, corriander,
and turmeric, and wrap it in those whole-wheat chapatis!
Nah, I already preheated the oven. Guess I'll make a
shepherd's pie...)

Mash the potatoes with a hand masher (not too smooth, the
chunks of skin should still be noticable); add the butter
and yogurt, season with pepper.

Spread the mushroom/cabbage mixture with all juices in a
9" x 9" pyrex baking dish. Cover with the potato mixture
and smooth it out. Bake at 350 for 30 minutes; let cool
for about 5 minutes and serve. Heavy bread and a green
salad would be good accompaniments. Serves 4.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[LACTO-OVO] couscous casserole
===================================================

I guess this is a fairly traditional casserole, but it might
give inspiration to those looking for quick and easy recipes.

Couscous Casserole
-------------------

1 cup whole wheat couscous
1 tsp. miso paste (or 1 veg. bullion cube)
1 medium onion, diced
1/2 pound mushrooms, sliced
1 stalk celery, chopped
1/4 cup sunflower seeds or cashews
pepper to taste
1/4" x 2" slivers of red or green bell pepper
1 tsp marjoram
2 eggs, lightly beaten
1 cup water
1/4 cup shredded mozzarella

preheat oven to 350 degrees F.

bring water to a boil; add miso, stir, add the couscous, stir,
cover, and take off of the heat. let stand for 5 minutes, then fluff.
mix in the rest of the ingredients except for the cheese. dump into
a greased 9" x 9" baking dish, smooth, and top with the cheese.
Bake 30 minutes uncovered.

Optional: raisins, cubed zucchini, grated carrot, shredded cabbage.

From: Chuck Narad (narad@nudibranch.asd.sgi.com)

===================================================
[LACTO-OVO] Stuffed Torte/Pot-pie/Kugel Thing
===================================================

Well, it's been a few weeks since I went totally crazy in
the kitchen, so when some friends dropped by spontaneously
for a Red Dwarf marathon on Sunday, I knew that the time had arrived!

I had a pound of fresh baby asparagus, and wanted to create
something around them involving mushrooms and angel hair
pasta. I had something vague in mind that involved a variant
of the casserole family, or maybe something quiche-ish but
there were only two eggs in the house. It wasn't clear what
was going to emerge from the kitchen, me or the casserole, but
that was a risk I was willing to take. Besides, I was
experimenting on my guests.

The result (recipe follows) worked really well for the mix and
balance of flavors and textures, but didn't quite hold together
in the way I'd hoped; at the end I've added some suggested
changes, and other suggestions are welcome!

The casserole came out layered, with one layer including a
gravy, one layer including torn up bread, and the top involving pasta
and raisins held together with egg, so the only possible name
for this beast is

Stuffed Torte/Pot-Pie/Kugel Thing (From Beyond?)
------------------------------------------------

1 lb. fresh asparagus, thin as possible, cut into 1" lengths
1 1/2 lb. mushrooms, sliced and lightly chopped
1 onion, chopped
5 cloves garlic, smashed and minced
1 small onion, halved and sliced 1/4" thick
8 roma tomatoes, cut into eights
3 slices wheat bread, torn up
1 lb. angel hair pasta, cooked slightly soft (beyond al dente)
1 package Soy Deli Savory Baked Tofu, cut into 1/2" cubes
(I think just 1/2 pound of pressed tofu would do the trick)
2 eggs
handful of raisins
handful of sunflower seeds or cashews
sage
corriander
black pepper
marsala wine (you find it near cooking sherry in the store)
butter or margarine to grease the pan
olive oil
water
2 tbs flour
soy sauce
1 tsp lemon juice
bread crumbs

Preheat the oven to 350 F.

Cook the pasta according to the directions on the package, and
drain. Meanwhile, heat a saucepan medium, add a splash of olive oil,
and sautee the chopped onion and garlic until soft. Add the
mushrooms, and reduce them, stirring regularly. Add a couple of
healthy slugs of marsala wine while they are cooking. They'll take
about 15 minutes to cook, you may want to reduce the heat a bit and
cover to keep the liquid in. Pour off the broth and reserve.

Grease a 9" x 12" baking dish. Mix the mushrooms, bread, 1 tbs
dried sage, 2 tsp corriander, 1 tsp. soy sauce, and black pepper to taste,
then spread this mixture evenly in the baking dish. This is the "stuffing"
layer.

For the next layer, evenly spread the asparagus, tomatoes, tofu, and
the sliced onion. Make a gravy using the broth from the mushrooms,
flour, a little butter, and some soy sauce, adding water to make
enough for the layer, perhaps 2 cups? Then pour the mixture over
the asparagus layer. This is the "pot pie" layer.

For the next layer, beat the 2 eggs, and toss with the pasta, raisins,
sunflower seeds, lemon juice, and black pepper to taste. Spread this
mixture evenly over the top of the dish. This is the "kugel" layer,
and together the 3 layers make a sorta torte.

Sprinkle with bread crumbs, and bake at 350 F for 30 minutes. Let cool for
5 minutes, slice and serve; I served it with a side of steamed bannana squash
mashed with a little butter, and bread. Makes 6-8 servings.

Possible changes:

The textures and flavors played very well together. The dish was
a touch bland, perhaps some fresh herbs in the pasta layer would help.
Also, it didn't hold together as much as I'd hoped, and the bread
absorbed too much of the gravy. Two thoughts there; you could add
an egg or two to the mushroom layer, which would both firm it up and
cut the absorption; and you could put the pot-pie layer on the bottom
and the mushroom stuffing layer in the middle. I think I'll do
both in the next pass (which would of course be Return of Son of
the Torte/Pot-Pie/Kugel Thing (From Beyond)...)

I haven't made a lot of gravies in my life, so this one didn't quite
pan out; next time I'll pull down the Settlement Cookbook for pointers,
and tap into the wisdom of the ages. Maybe some miso and more flour.

Meanwhile I'm working on rather interesting menu for a dinner
blow-out, and need suggestions for desserts that involve some
kind of mushroom. don't ask why :-)

From: Chuck Narad (narad@nudibranch.asd.sgi.com)