Butternut, Parsnip, and Potato Pancakes Curry Pancakes With Guacamole Topping Crusty Potato Peasant
Casserole Vegetable and Wheat Berry Casserole Shepherd's Pie Butternut Squash Stuffed with Curried
Millet tahini baked tofu with creamy miso sauce Macaroni and Cheeseless Roasted Vegetable and Sun-
Dried Tomato Pizza Cauliflower and Potato Curry
Butternut, Parsnip, and Potato Pancakes
4 cups butternut squash, peeled, deseeded, and grated 4 cups red skin potatoes, well scrubbed, and
grated 2 cups parsnips, peeled, and grated 1 cup shallot, grated 2 tsp salt, divided
1/3 cup unbleached flour 2 Tbsp freshly snipped chives 2 Tbsp freshly chopped parsley 2 Tbsp water
1 Tbsp tahini 1 Tbsp garlic, minced 1 tsp baking powder
2/2 tsp nutmeg
3/4 tsp white pepper safflower oil for frying Garnishes: tofu sour cream, applesauce, maple syrup
In a colander, toss together the grated butternut, red skin potatoes, parsnips, shallots, and 1 tsp
salt, and place the colander over a large bowl to drain for 15 minutes. Squeeze the grated
vegetables with your fingers to help remove any excess moisture in the vegetables. Drain off the
watery liquid from the vegetables but reserve the starch from the vegetables that has settled to the
bottom of the bowl. Add the grated vegetables to the vegetable starch, along with the remaining
ingredients, toss well to combine, and set aside for 5 minutes. Cover the bottom of a large non-
stick skillet with safflower oil and place it over medium heat. When the oil is hot, using a 1/4
cups measuring cup, drop 4 portions into the skillet, and flatten them slightly with the back of a
spatula to ensure even cooking. Cook the pancakes over medium heat for 3-4 minutes per side or until
golden brown. Carefully flip over the vegetable pancakes and cook an additional 3 minutes or until
golden brown on the other side. Transfer the browned vegetable pancakes to a cookie sheet and place
them in a 200 degree oven to keep them warm while cooking the remainder of the vegetable pancakes.
Serve them with your choice of tofu sour cream, applesauce, or maple syrup. Yield: 24 pancakes
Curry Pancakes With Guacamole Topping
1 lb. (453 g) firm tofu 1 1/4 tsp salt
4/4 tsp pepper 1 tsp curry powder 2 Tbsp raw pumpkin seeds 1 Tbsp rice vinegar 1 Tbsp lemon juice 1
large clove garlic, minced 2 green onions, minced 1 medium carrot, coarsely shredded Guacamole
Topping 1 large avocado
5/2 medium tomato, diced 3 Tbsp onions, chopped Juice of 1/2 lime (about 1 T.) Salt to taste 10
cherry tomatoes cut in half 1 bunch fresh cilantro 1 or 2 edible chrysanthemums
Preheat oven to 400 F. (Gas Mark 6). Lightly oil a large baking sheet or jellyroll pan with canola
oil. Combine tofu, salt, pepper, curry powder, pumpkin seeds, rice vinegar, lemon juice, garlic,
green onions, and carrot in a food processor and process briefly to puree mixture. Drop by heaping
tablespoon onto a lightly oiled baking sheet. Bake at 400 (Gas Mark 6) for 12 to 15 minutes. Remove
from oven for 1 minute, then turn pancakes over with a spatula. Bake 10 to 12 minutes longer, until
lightly browned. While pancakes are baking, prepare guacamole by cutting avocado in half and
discarding the seed. Scoop out flesh into a medium bowl and mash with a fork. Add tomatoes, onions,
and lime juice and mix well. Add salt to taste. When pancakes are done, remove them to a large
serving platter. Top each one with a generous dollop of guacamole and garnish with a cherry tomato
half. Garnish platter with cilantro and flowers. Provide small dishes and forks to serve. Makes
about 16 to 20 pancakes or 6 servings. Vegetarians In Paradise.
Crusty Potato Peasant Casserole
6 med (2 lbs) potatoes, very thinly sliced (I don't peel them) 3 large onions, halved and very
thinly sliced 4 large cloves minced garlic 1 28-oz can tomatoes, drained and chopped
6/4 cup tomato paste
7/3 cup olive oil 3 Tbsp water 2 tsp oregano salt and pepper
Heat oven to 400 degrees. Combine potatoes, onion, garlic and tomatoes. Beat together remaining
ingredients. pour over vegetables and toss well to coat. Spread in large, shallow baking dish (I use
my large lasagna pan). Cover with aluminum foil and bake 30 minutes. Uncover and bake 45 more
minutes, or until potatoes are tender. Excellent with cheese melted on top, too (if you aren't
vegan, of course).
Adapted from Quick Vegetarian Pleasures
Vegetable and Wheat Berry Casserole
4 garlic cloves, minced
8/4 teaspoon cayenne pepper
9/4 cup chopped fresh flat-leaf parsley 2 tablespoons red wine vinegar 6 fresh flat-leaf parsley
sprigs 2 1/8 cups wheat berries 12 cups water 2 pounds eggplant, cut into 1/2 inch cubes 28
ounces canned diced tomatoes 4 zucchini, cut crosswise into 1/2 inch-thick slices 2 onions, cut
into 1/2 inch-thick slices and separated into rings 1 green bell pepper, stemmed, seeded, and cut
into 3/4 inch strips 1 red bell pepper, stemmed, seeded, and cut into 3/4 inch strips
10/4 cup canned pitted olives, drained and sliced
In a large pot, combine the wheat berries and water. Bring to a boil, reduce heat to low, cover, and
simmer until most of the water has been absorbed and the wheat berries are chewy and tender, about 1
and 1/2 hours. Drain. Meanwhile, preheat an oven to 400 degrees F. In a large ovenproof casserole or
roasting pan, combine the eggplant, tomatoes and their juice, zucchini, onions, bell peppers,
olives, garlic, and cayenne. Mix thoroughly. Cover and bake, stirring once or twice, until the
vegetables are tender, about 1 hour. To serve, stir the chopped parsley and vinegar into the
vegetables. Divide the wheat berries among individual plates. Top each with an equal amount of the
vegetables. Garnish with a parsley sprig. This recipe serves: 6
Shepherd's Pie 6 servings
4 large or 6 medium potatoes 1 tablespoon nonhydrogenated margarine
11/2 cup rice milk, or soymilk 1 tablespoon vegetable oil 1 medium onion, finely chopped 2 medium
carrots, peeled and sliced
12/2 medium head cauliflower, finely chopped 1 cup frozen peas, thawed 1 cup cooked fresh or frozen
corn kernels, thawed 2 tablespoons minced fresh parsley 1 tablespoon minced fresh dill, optional
Seasoned salt and freshly ground pepper to taste Wheat germ
Preheat the oven to 400 degrees. Peel and dice the potatoes. Place in a saucepan with enough water
to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and
transfer to a small mixing bowl. Stir the margarine into the potatoes until melted, then add the
milk and mash until fluffy. Set aside until needed. While the potatoes are cooking, heat the oil in
a skillet. Add the onion and carrots and saute over medium heat until the onion is golden. Add the
cauliflower and 1/4 cup water. Cover and cook until the cauliflower is just tender, about 5 minutes.
Add the peas, corn kernels, parsley, and optional dill. Cook until the mixture is well heated
through, then stir in 1/2 cup of the mashed potatoes. Season with seasoned salt and pepper. Lightly
oil a shallow 2-quart round or rectangular casserole dish. Sprinkle the bottom with a generous layer
of wheat germ, then pour in the vegetable mixture and pat in evenly. Spread the mashed potatoes over
the top and pat down lightly. Bake for 30 to 35 minutes, or until the potatoes begin to turn golden
and slightly crusty. Let stand for 5 minutes, then cut into squares or wedges to serve.
Variations: To make this dish even more substantial, add 8 ounces of well-drained, finely diced tofu
(or baked tofu) or 1 cup cooked or canned beans of your choice.
Other vegetables can be substituted for the ones listed above. Try broccoli instead of cauliflower;
zucchini or green beans in place of the corn and/or peas; and a half cup or so of sliced mushrooms
is a welcome addition if everyone present likes them. CVC
Butternut Squash Stuffed with Curried Millet
Serves 4 2 lb butternut squash halved, seeds removed 3 cup millet (cooked)
12/1. onions
13/3 cup cooked peas (frozen or fresh)
14/4 cup dark or golden raisins
15/2 cup soy milk 2 tsp. good quality curry powder
16/8 tsp. cinnamon
17/8 tsp. ground red pepper (cayenne) 1 Tbsp vegetable oil
Pre-heat oven to 350. Bake squash for about 30 minutes, or until tender (or you can microwave it
until tender). While squash is cooking, heat oil over med-high flame. Saute onions until transparent
(about 2 minutes). Add curry powder, cinnamon and red pepper. Stir until absorbed (2 or 3 stirs).
Remove from heat. Stir in millet, peas, raisins and soy milk. When squash is done, fill each half
with the mixture (about 1/4 cup to 1/2 cup stuffing per halve of squash). Return stuffed squash to
oven and bake for another 30 minutes, or until stuffing is thoroughly heated. Serve Warm and Enjoy!
You can substitute couscous if in a rush.
Tahini Baked Tofu with Creamy Miso Sauce
1 8 oz block regular tofu 2 tsp. miso 2 tsp. tahini 1 Tbsp lemon juice 2 Tbsp water Parsley
for garnish
Wrap opened tofu in a few layers of paper towels, then apply weight to press out water. Oil will
separate in tahini; blend the mixture before using. Cut the tofu in half, then cut each half into
slices. Arrange slices slightly overlapping in shallow ovenproof dish. Blend miso, tahini, lemon
juice and water together. It will make a thick sauce. Pour the sauce over the central portion of the
tofu slices leaving the sides bare. Bake at 350 for 20 minutes. Serve with finely chopped parsley.
It takes about 5 minutes to prepare! Recipe by Tammy.
Macaroni and Cheeseless
1 pound cooked macaroni
Sauce 2 cups water
18/3 cup nutritional yeast flakes
19/3 cup unbleached white flour
20/3 cup vegetable oil 1 2-ounce jar pimentos 2 tablespoons lemon juice 2 teaspoons salt 1 teaspoon
onion powder
21/4 teaspoon garlic powder
Blend sauce ingredients on high speed. Place cooked pasta in casserole dish. Pour sauce over pasta.
Cover and bake at 350 Fahrenheit for 30 minutes. rec.food.veg.cooking -
Roasted Vegetable and Sun-Dried Tomato Pizza (Makes 1 large or 4 to 6 individual pizzas)
If you don't like not and spicy flavors, try using basil, toasted ground fennel, or oregano in place
of chipotle chili powder. You can find chipotle chili powder in natural foods stores in the spice
section or grocery stores that sell Mexican spices. As the seasons change, you can roast different
kinds of vegetables. Some good choices are eggplant, parsnips, asparagus, sweet potatoes, winter or
summer squash, and sliced elephant garlic.
Basic pizza dough (Basic Pizza, Calzone, or Focaccia Dough see below) 2 medium carrots, cut into
matchsticks 1 green or red pepper, seeded and sliced into strips 1 head garlic, cloves separated,
peeled, and sliced 2 red potatoes, cut into small chunks Two 8-inch zucchinis, each sliced in half
and cut into 1/4-inch slices 1 Tablespoon olive oil
22/2 cup sundried tomatoes, reconstituted in boiling water, and chopped
23/2 teaspoon chipotle chili powder Salt to taste
Prepare basic pizza dough. While dough rises, prepare the topping. Preheat the oven to 350 degrees.
Place carrots, peppers, sliced garlic, potatoes, and zucchini in a shallow baking dish. Toss with
olive oil. Roast vegetables for 30 minutes or until fork-tender. Remove from oven. While vegetables
cool a bit, prepare the dough on a screen, peel, or pizza pan, or divide dough into individual
pizzas. (See directions in basic dough recipe.) Toss the sundried tomatoes and chipotle chili powder
together. Blend with the roasted vegetables and sprinkle with a generous pinch of salt. Heat oven to
400 degrees. Spoon the topping onto the pizza and spread it across the top. Bake for 12 to 15
minutes for full-size or individual pizzas.
Basic Pizza Dough
Serving Size : 4 1 cup warm water 1 package active dry yeast 2 1/2 to 3 cups all-purpose flour 2
tablespoons olive oil
24/2 teaspoon salt
Combine the water, yeast, and 1 1/2 cups of the flour in a large bowl. Mix well. Add the oil, salt,
and remaining flour. With large wooden spoon or your hands mix the ingredients together until the
dough holds its shape. You may need a bit less flour, so add the last half gradually. Place the
dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough
becomes sticky, sprinkle a bit more flour over it. Transfer the dough to a lightly oiled 2-quart
bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has
doubled in size, about 1 hour. When the dough has risen, place it on a lightly floured surface,
divide it into two or more parts and roll them into balls. Cover them with a towel and let rest for
15 minutes. The dough is ready to be shaped, topped and cooked. Source: Vegetarian Journal, Issue
Four 2002, "Dairy-Free Pizzas and Calzones" by Debra Daniels-Zeller
Cauliflower and Potato Curry
1 large onion - chopped 1 small can of stewed tomato 1 small cauliflower cut into pieces 2 samll
potato - cut into cubes 2 tsp cumin seeds 1 Tbsp garam masala or 1 tsp garlic powder and 1 tsp
turmeric powder 2-3 tsp chili powder or according to your taste. 5-6 Tbsp Oil salt to taste
Directions:
In a pan or pot heat the oil in medium heat. Put the cumin seeds, garlic powder, ginger powder,
onion. Fry it for 3 minutes or until golden brown. Once the onion is golden brown, add the tomato,
turmeric powder and chili powder and fry it for 5 min. Now add the cauliflower, potato, and fry it
for another 7-8 minutes. Put about 1-2 cups of water and let it simmer for 6-10 minutes.
Note: If you want this in a gravy type take it out of the stove after 6 - 10 minutes. If you want
dry type let it stand for another 5 min. During simmering stir the mixture one or twice so,
that it does not get burned.
Serves: 2-3
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