Yellow cashew curry sauce

A take on an Indian yogurt sauce...

Begin by dicing

2 potatoes

and bringing to a boil. Cook for 15-20 minutes or until just tender. While this is cooking, slice

3 onions and
4 oz white mushrooms.

Dry roast

1 teaspoon cumin seeds.

When they brown, add oil and fry the onions and mushrooms. When the onions brown, add

1 can white beans

and the cooked potatoes.

Grind

1/4 cup raw cashews and
1/4 cup water

in a food processor or blender for 2 minutes. To this, add

1/2 teaspoon chili powder,
1/2 teaspoon tumeric,
cilantro,
1 tablespoon lemon juice,
and a pinch of salt.

Add this to the frypan with

8 oz shredded fake chicken

and stir frequently until the mixture thickens. Serve over brown rice.

Orzo and vegetables

Begin by frying

1 sliced shallot,
3 minced cloves garlic, and
8 oz. sliced mushrooms

in about 1 teaspoon of olive oil. Season with salt and pepper. As this gets near done, add

2 chopped stalks celery,
chopped broccoli,
some snow peas,
1 diced tomato,

and

1/4 cup water. Simmer over medium heat, then add

about 6-8 chopped capers,
1/3 cup chopped green olives, and
a dash of balsamic vinegar.

Bring a few quarts of water to boil. Add to the boiling water, add

1 cup whole wheat orzo

and cook until al dente. Drain the pasta, and add to the vegetables. Cook briefly, stirring thoroughly.

Vegan quiche

Quick notes on modifying "Savory veggie pie" to obtain a vegan analog:

Keep the same crust -- it's fine!

However the filling should be changed as follows:

Saute onions and carrots in salt as suggested. However, this is where we diverge. Grind

1/2 cup mixed walnuts and almonds
1/2 cup cashews
1/2 to 1 cup soymilk (depending on desired thickness)
1 teaspoon salt
1 tablespoon nutritional yeast
8 ounces of firm tofu

in a food processor until smooth. This might strain the food processor a bit, so add the ingredients slowly in the order listed. Mix the onions and carrots into the puree, and put into the crust. Bake as before: 375 degrees F for 20 minutes.

LLT

As part of a "New Year's" resolution.. I want to keep track of some yummy meals from cookbooks we enjoy, because so much of what we eat comes from a few of our favorite books...

Tonight's dinner is Lamb Lentil and Tomatoes from "INDIAN deliciously authentic dishes" p.118 Replace Lamb w/Morningstar Sausage Style Recipe Crumbles and can of chickpeas (14 oz can). Served w/half brown basmati and half Japanese rice.
ISBN 1-84309-273-5

Carrot cake

(Based on the muffin recipe in the previous post.) Dissolve

2 teaspoons yeast,
3 tablespoons honey,
1 tablespoon molasses, and
1/2 teaspoon vanilla

in 1-1/4 cup warm water. Mix

2 cups whole wheat pastry flour
1 teaspoon salt

and cut in

1 tablespoon vegetable oil, and
2 tablespoons nondairy margarine.

Stir in

1 grated carrot and
3/4 cup finely chopped walnuts.

Mix the wet ingredients into the dry ones briefly, and pour into a

well greased 9"x9" glass baking dish. Cover with a towel and let rise in a warm place about 20 minutes, or until doubled in height. Bake about 20 minutes at 325 deg F, or until a toothpick comes clean.

While the cake is baking, prepare the icing": cream

2 cups of powdered sugar,
1/4 cup nondairy margarine, and
2 teaspoons vanilla.

Mix in slowly

up to 1/4 cup of soymilk

until the appropriate texture is achieved. Once the cake is baked, let it cool before icing.

Walnut muffins

This muffin recipe was largely inspired by some similar ones in Recipes from the Weimar kitchen, and some important constraints on this morning's breakfast. In particular, I had no eggs on hand, nor any milk. This eliminated the usual muffin recipes that call for eggs or dairy. Additionally, I wanted yeast as the leavening. The resulting muffins were pretty good...

Begin by dissolving

2 teaspoons of dried yeast, and
3 tablespoons honey

in

1-1/4 cups warm water. If this doesn't begin to froth in about 5-10 minutes, the yeast aren't up for the task of raising the muffins... I keep my yeast in the freezer, so sometimes they take a while to warm up. While the yeast are getting warmed up, mix the dry ingredients:

1 cup whole wheat pastry flour,
1 cup wheat germ, and
1 teaspoon salt.

Cut in

a few teaspoons of olive oil or vegetable shortening, and
1/2 teaspoon vanilla.

Then briefly mix the wet ingredients into the dry. Fold in

1/2 cup (or so) of finely chopped walnuts, and

drop into greased a muffin pan. Preheat the oven to 325 deg F, and let the muffins rise for 10 minutes or a little longer. Then, bake for 12 minutes.

Compost soup

The name was given by Edwin, and in terms of appearance (and texture!) it is quite apt.

Begin by chopping

2 onions,
4 cloves garlic,
1 carrot, and
1 potato.

Heat and fry the above vegetables in some oil and

salt,
pepper,
thyme,
rosemary, and
1 bay leaf.

Cook until the onions brown. Then add

1 can garbanzo beans,
4 oz. frozen spinach,
1 can diced tomatoes, and
6 cups of water.

Bring to a rapid boil and cook for 20 minutes. Lower the heat and add 8 slices of cubed bread. Serve with grated romano cheese.