Title: SEITAN PARMIGIANA
Categories: Vegetarian
Yield: 4 servings

12 oz Seitan; cut into “steaks”
4 tb Oil; for frying
3 c Spaghetti sauce
1 md Onion; chopped
-and sauteed in water
– (optional)

————————–BATTER————————–
1 c Whole wheat flour
1/4 c Corn meal
1 1/2 c Water
1/4 ts Salt

————————–TOPPING————————–
10 1/2 oz Soft silken tofu
1 ts Maple syrup
2 ts Italian herbs
-(marjoram, sage, oregano,
– basil, thyme, rosemary)
1/4 c Tahini
1 ts Miso
1 pn Nutmeg (optional)

For BATTER: Mix together flour, corn meal, water and
salt to make a thin batter. Let sit for at least 10
minutes. Dip pieces of seitan into batter. Pan fry in
oil on both sides until brown.

Combine topping ingredients together in a blender and
blend until smooth. Preheat oven to 350 degrees. Pour
1 cup sauce into a 9″ x 13″ baking dish, distributing
evenly. Place batter fried seitan on top. Spread
onions on top of seitan. Pour on remaining sauce and
top with tofu topping. Bake for 30 minutes.

This is a fairly close approximation to what a
parmigiana dish should be like. It is based on the
mushroom stroganoff from the American Vegetarian
Cookbook, and comes from Renee Wheeler.

From: tara@starburst.umd.edu (Tara McDermott)
@Newsgroups: rec.food.veg

—–

Popularity: 2% [?]

Title: Spicy Meatball Soup
Categories: Soups
Yield: 6 servings

1 lb Extra lean ground beef
1 cn Drained corn, divided (11oz)
1 c Hot or medium-spicy salsa,
-divided
1 Egg
1/2 c Thinly sliced green onions
-with tops
2 tb Chopped fresh cilantro,
-divided
1 1/2 t Minced fresh garlic, divided
1/2 t Salt
1 c Chopped green bell pepper
1 cn Whole tomatoes including
-liquid, cut up (28 oz)
1 cn Dark red kidney beans,
-drained (15.5 oz)
1 c Beef broth
1 t Chili powder

In a large bowl, combine ground beef, 1/2 cup corn, 1/3 cup salsa,
egg, green onions, half the cilantro, half the cumin, 1 teaspoon
garlic and the salt. Shape into 36 1″ balls and place half of them on
paper towels in a rectangular baking dish. Rearranging balls midway
through cooking, microwave on high 5-7 minutes, or until no longer
pink. Remove cooked meatballs and microwave remaining half of
meatballs as before; set aside.

Place bell pepper and remaining 1/2 teaspoon garlic in a 3-quart
casserole. Cover with lid or vented plastic wrap and microwave on
high 2 minutes. Add tomatoes including liquid, beans, remaining corn,
broth. Stir in remaining two-thirds cup salsa, 1 tablespoon cilantro,
1 teaspoon cumin and chili powder; re-cover. Stirring midway through
cooking, microwave on high 10 minutes, or until mixture begins to
boil. Add meatballs; re-cover and microwave on high 4 minutes, or
until meat is hot. Makes 6 1 1/2 cup servings.

MMMMM

Popularity: 3% [?]

ORIENTAL VINEGAR

Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups rice wine vinegar
6 black whole peppercorns
1 chunk peeled fresh ginger (about 1 1/2 x 3/4 x
3/8 inch)
1 thin 1-inch strip lemon zest
1 14- to 15- inch stalk lemon grass

Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry
16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf, and
cut it in half crosswise. Add the lemon grass to the bottle. Seal with a
cork and steep for 1 week. The vinegar should be ready to use immediately
after steeping, with a shelf life of at least 1 year.

YIELD: 2 cups

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]