Cooking Recipes From View This Weeks Recipes From Our by laurenb


									Cooking Recipes From 3ABN - View This Weeks Recipes From Our 3ABN Today Progr... Page 1 of 4

 3ABN Recipe Collection                                                                                                        Print this page!    

  Saulua Tupolo “Vegan Gourmet Meal”

    Eggplant Preparation

          4 ea. Rice Cakes
          1 Tbsp. basil
          2 tsp. Oregano
          1/2 tsp. thyme, dried
          1 tsp. garlic powder
          1 tsp. onion powder
          1 tsp. salt
          1 Tbsp. Nutritional Yeast
          1/2 c. almonds, roasted, ground
          1. Grind almonds and rice cakes in processor.
          2. Add remaining ingredients and mix well.Tomato Sauce
         1 tsp. olive oil
         1 med. onion, diced
         1/2 med. carrot, diced
         1/2 celery stalk
         3 garlic cloves, minced
         2 (28 oz.) cans tomatoes, whole
         1 (6 oz.) can tomato paste 2 tsp.
         Italian Seasoning
         2 bay leaves salt to taste In a medium, heavy bottom saucepan, stir together in the oil, onion and garlic, Cook
         over low heat, stirring often, until the onion is very soft and aromatic, about 6 to 8 minutes. In a food processor
         or blender, purée the tomatoes. Add the tomatoes and the tomato paste to the onions and bring to a simmer over
         medium to high heat. Reduce the heat to very low and the sauce simmer slowly for 30 minutes, string the bottom
         often to prevent burning. Simmer the sauce for another 20 minutes (50 minutes total). Season to taste with salt.
         Remove bay leaves before serving. Assembling the Eggplant Parmigiano ala Lani:
         1. Pour tomato sauce on bottom of baking pan.
         2. Cover tomato sauce with one layer of eggplant
         3. Sprinkle a little more tomato sauce on top of the eggplant
         (but not too much, because you want the eggplant to remain crunchy)
         4. Bake for 350 degrees for 20 - 25 minutes.Yields: 4-6 servings

         Weimar Institute

    Garlic “Feta” Salad Dressing

         2 c. cashews, washed and soaked
         2 Tbsp. potato flour
         2 1/2 tsp. salt
         2 tsp. nutritional yeast
         2 Tbsp. onion, chopped
         3 cloves garlic, fresh
         1 tsp. pineapple juice concentrate
         1/2 c. lemon juice
         2 1/2 c. water
         1 c. tofu

         1. Crumble tofu in bowl and sprinkle liberally with lemon juice, garlic powder and lightly
              sprinkle with salt.
         2.  Marinate several hours.
         3.  Blend all ingredients except the tofu thoroughly.
         4.  Stir in crumbled tofu. Do not blend.
         Yields approximately 1 quart

         Weimar Institute                                                                                         11/16/2007
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    Kumquat Dressing

        5 kumquats, ripe
        1 c. apple juice
        1 tsp. onion powder
        1/2 tsp. garlic powder
        1 Tbsp. parsley, chopped
        pinch of salt
        1 tsp. tapioca starch
        Blend together 3 minutes.
        Yileds: 1 cup

        Weimar Institute

    Roasted Mushroom Potatoes

        1 lb. mushrooms, sliced

        1/2 onion, julienned

        thyme to taste

        2 bay leaves

        3 c. Bill's Best Chik'nish stock

        7 med. potatoes, thinly sliced

        Saute onions and mushrooms, along with the thyme.  Add Chik'nish stock and heat. Transfer to a 9 x 13" baking
        pan and bake at 350 degrees until the potatoes are tender.


        Weimar Institute

    Steamed Broccoli Germolada

        1 garlic clove, finely chopped
        1 Tbsp. lemon zest
        1 Tbsp. Italian parsley, finely chopped

        Serve over steamed broccoli.

        Weimar Institute

    Sesame Parmesan

        1 c. white sesame seeds
        2 c. almonds, blanched
        1 c. brewer’s yeast flakes
        1. Grind sesame seeds to granular size, add almonds and grind again until the consistency of
        fine meal.
        2. Add Brewer’s Yeast and mix.
        3. Store in covered container. Good on salads or baked potatoes.
        Yields: approximately 3 cups

        Weimar Institute                                                                              11/16/2007
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        Weimar Institute

    Macerated Strawberries

        6 c. strawberries
        1/4 c. orange juice, freshly squeezed
        3 Tbsp. maple syrup
        1 tsp. orange zest
        1/2 tsp. almond flavoring
        1. Wash, de-stem and slice strawberries.
        2. Juice oranges
        3. Add remaining ingredients and macerate (to soak) for 1/2 hour.
        Serve as a topping or ejoy as is.
        Yields: 4 to 6 cups

        Weimar Institute

    Luscious Carob Fudge Sauce

        1 c. carob chips
        1 c. caron powder
        2 1/4 c. soy creamer
        3 Tbsp. maple syrup
        2 tsp. vanilla
        1. Combine all ingredients in a blender and blend thoroughly.
        Yields: 2 cups

        Weimar Institute

    Caramel Sauce

        3 c. Sucanat
        1/4 c. unbleached flour
        2 c. soy creamer
        1/2 c. Earth Balance, margarine
        2 tsp. vanilla
        1. Mix sugar and flour in 2 quart saucepan
        2. Stir in soy creamer and bring to a slow boil
        3. Reduce heat and stir in margarine and vanilla. Continue cooking until caramel reaches
        desired thickness.

        Yields: Approximately 3 cups

        Weimar Institute

    Tulip Cookie Cups

        1 c. Earth Balance margarine
        1 1/3 c. Sucanat
        1 c. unbleached flour
        1 Tbsp. egg replacer
        1 1/2 c. soy creamer
        1 tsp. vanilla
        1. Cream Earth Balance in a mixer bowl fitted with paddle attachment.
        2. Add Sucanat and blend until almost smooth.
        3. Combine egg replacer and flour and add to the Sucanat mixture blending until smooth.
        4. With mixer running, add the soy creamer slowly.
        5. Strain the dough through a strainer if there are any lumps.                                                         11/16/2007
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      5. Strain the dough through a strainer if there are any lumps.
      6. Coat sheet pans with Pam spray. Using a 6-inch (15 centimeter) template spread the
           dough into circles.
      7. Bake at 400 degrees F. (200 degrees C) until edges are brown and the dough is dry,
          approximately 12 to 18 minutes.

      Shape cups:
      8. Lift hot cookies off the sheet pan one at a time with an offset spatula. Immediately place over an
           inverted glass and cover it with a ramekin or small bowl.

      The cookie cools very quickly, becoming firm and crisp. They can be used as a cookie bowl for ice cream, fruit.

      Yields: 15 cookies

      Weimar Institute                                                                              11/16/2007

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