T
The Tea Cat
Guest
Groundnut Soup
Date Cakes
Moroccan Iced Mint Tea
Recipes courtesy of Our vegan recipe collection at The Cat-Tea Corner
www.catteacorner.com
Groundnut Soup
About 6-8 servings
1 Tablespoon peanut oil or other light oil
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced or pressed
5 cups vegetable broth or bouillon
1/2 cup natural chunky-style peanut butter (unsalted and unsweetened)
3 six-oz cans tomato paste
2 large tomatoes, chopped, or one 14-1/2-oz can diced tomatoes
2 Tablespoons chopped parsley
1 pound extra-firm or firm Chinese-style tofu, pressed and cut into
1/2-inch cubes
2 teaspoons dried basil, crumbled in your hand
1/2 teaspoon ground cayenne pepper, or to taste
2 cups chopped fresh, frozen, or leftover vegetables of your choice
(suggestions: zucchini, cabbage, cauliflower, broccoli, kohlrabi,
turnips, carrots, spinach, celery, sweet potatoes -- in any
combination)
1-1/2 teaspoons salt, or to taste (optional)
Heat the oil over medium-high heat in a large, heavy soup pot. Add the
onions and saute for two or three minutes, then add the bell pepper
and garlic. Continue to saute until onions are translucent. Pour in
the broth or bouillon and bring to a boil. Stir in the peanut butter,
mixing until dissolved and blended, then stir in the tomato paste and
dissolve and blend. Add the tomatoes, parsley, tofu, basil, and
cayenne, stirring gently to blend. Return to a boil, stir once, then
lower heat, cover and simmer for 1-1/2 hours, stirring occasionally.
Add the vegetables and salt, and continue to simmer for another 30
minutes. Serve hot with crusty bread.
Date Cakes
About 16
3/4 pound pitted dates
1/2 pound vegan margarine, unsalted
2 Tablespoons Sucanat or alternative granulated sweetener
2 cups unbleached flour
1/4 cup water
2 teaspoons orange juice
pinch of salt
confectioner's sugar for dusting
Place the dates in a bowl and cover with cold water. Soak for 2 hours,
then drain well and pat dry with paper towels. Chop the dates finely in
a blender or food processor (or by hand). Preheat oven to 350 deg F and
line a baking sheet with aluminum foil. Cream the margarine and sugar
together until they are fluffy, then gradually add the flour, water,
orange juice, and salt. (The dough will be soft.) Shape the dough into
16 small balls. With your finger, make an indention in the top of each
ball. Fill the indentation with one-half teaspoon of the chopped dates,
then close the indentation and gently shape the ball into a round, flat
cake about 2 inches across. Place the cookies on the baking sheet and
bake for 30 to 40 minutes, or until they are lightly browned. Allow to
cool, then dust with confectioner's sugar.
Moroccan Iced Mint Tea
About 6 to 8 servings
2 cups, packed, fresh mint leaves (about one large bunch), divided
3 Tablespoons green tea leaves
1/4 cup sugar or alternative sweetener
8 cups boiling water
ice
Finely chop one cup of the mint leaves. Place the chopped mint leaves
into a 3-quart teapot or heat-resistant pitcher. Add the tea leaves and
sugar. Pour the boiling water over the leaves, stirring to dissolve the
sugar. Set aside to steep for five minutes. Strain the infused liquid
into another pitcher. (Discarded leaves can be used for garden mulch.)
Stir in the whole mint leaves, then cover and refrigerate until
chilled, or overnight. Place several ice cubes into tall glasses and
pour the minted tea, along with a few mint leaves, over the ice. Serve
immediately.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
Date Cakes
Moroccan Iced Mint Tea
Recipes courtesy of Our vegan recipe collection at The Cat-Tea Corner
www.catteacorner.com
Groundnut Soup
About 6-8 servings
1 Tablespoon peanut oil or other light oil
1 large onion, chopped
1 large green bell pepper, chopped
2 cloves garlic, minced or pressed
5 cups vegetable broth or bouillon
1/2 cup natural chunky-style peanut butter (unsalted and unsweetened)
3 six-oz cans tomato paste
2 large tomatoes, chopped, or one 14-1/2-oz can diced tomatoes
2 Tablespoons chopped parsley
1 pound extra-firm or firm Chinese-style tofu, pressed and cut into
1/2-inch cubes
2 teaspoons dried basil, crumbled in your hand
1/2 teaspoon ground cayenne pepper, or to taste
2 cups chopped fresh, frozen, or leftover vegetables of your choice
(suggestions: zucchini, cabbage, cauliflower, broccoli, kohlrabi,
turnips, carrots, spinach, celery, sweet potatoes -- in any
combination)
1-1/2 teaspoons salt, or to taste (optional)
Heat the oil over medium-high heat in a large, heavy soup pot. Add the
onions and saute for two or three minutes, then add the bell pepper
and garlic. Continue to saute until onions are translucent. Pour in
the broth or bouillon and bring to a boil. Stir in the peanut butter,
mixing until dissolved and blended, then stir in the tomato paste and
dissolve and blend. Add the tomatoes, parsley, tofu, basil, and
cayenne, stirring gently to blend. Return to a boil, stir once, then
lower heat, cover and simmer for 1-1/2 hours, stirring occasionally.
Add the vegetables and salt, and continue to simmer for another 30
minutes. Serve hot with crusty bread.
Date Cakes
About 16
3/4 pound pitted dates
1/2 pound vegan margarine, unsalted
2 Tablespoons Sucanat or alternative granulated sweetener
2 cups unbleached flour
1/4 cup water
2 teaspoons orange juice
pinch of salt
confectioner's sugar for dusting
Place the dates in a bowl and cover with cold water. Soak for 2 hours,
then drain well and pat dry with paper towels. Chop the dates finely in
a blender or food processor (or by hand). Preheat oven to 350 deg F and
line a baking sheet with aluminum foil. Cream the margarine and sugar
together until they are fluffy, then gradually add the flour, water,
orange juice, and salt. (The dough will be soft.) Shape the dough into
16 small balls. With your finger, make an indention in the top of each
ball. Fill the indentation with one-half teaspoon of the chopped dates,
then close the indentation and gently shape the ball into a round, flat
cake about 2 inches across. Place the cookies on the baking sheet and
bake for 30 to 40 minutes, or until they are lightly browned. Allow to
cool, then dust with confectioner's sugar.
Moroccan Iced Mint Tea
About 6 to 8 servings
2 cups, packed, fresh mint leaves (about one large bunch), divided
3 Tablespoons green tea leaves
1/4 cup sugar or alternative sweetener
8 cups boiling water
ice
Finely chop one cup of the mint leaves. Place the chopped mint leaves
into a 3-quart teapot or heat-resistant pitcher. Add the tea leaves and
sugar. Pour the boiling water over the leaves, stirring to dissolve the
sugar. Set aside to steep for five minutes. Strain the infused liquid
into another pitcher. (Discarded leaves can be used for garden mulch.)
Stir in the whole mint leaves, then cover and refrigerate until
chilled, or overnight. Place several ice cubes into tall glasses and
pour the minted tea, along with a few mint leaves, over the ice. Serve
immediately.
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/