Wow! Many, many thanks to Chuck Narad (narad@nudibranch.asd.sgi.com) for sharing all of these recipes with the readers of rec.food.veg, and for allowing them to be distributed in this file. Can this guy cook or what?! Let's all drop him a note by email to let him know how much everyone appreciates the great recipes, tips and humor! Thanks Chuck! -- Karen Mintzias -- (km@salata.com) PS: Not only would it be really slimy and unethical to remove the attribution to Chuck Narad on each of these recipes, it would violate the agreement which permits distribution of this material. Don't do it. - - - - - - - - - - - - Recipes Start Here - - - - - - - - - - - - - =================================================== [LACTO] Mom's easy yougurt recipe & yougurt cheese =================================================== My mother found this simple *no boil* yogurt recipe in the paper the week we moved to California (back in 1973). She makes 2-3 batches every week. Stir 1-3/4 cups nonfat instant milk powder Into 3-3/4 cups hot tap water. Add 3 Tablespoons of yogurt (no additives)* OR 2 envelopes Yogurmeit (any health food store should have it). Pour into cups, cover, plug in the yogurt maker for 7-10 hours and refrigerate. Easy! She cleans the cups & lids in the dishwasher just before using them. *Save some from each batch to start the next batch. If you don't have a yogurt maker, you can generally find them cheap and unused at garage sales. Another recipe: Yougurt Cheese Empty 4 cups of yogurt into a paper-lined coffee filter (like a Melita); set over a bowl, and let drip for 6-10 hours. The result is like cream cheese. You can mash in chives, onions, or whatever when it is done. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Pasta Sauce + [LACTO] Veggie Lasagne =================================================== (note: unless you use egg-free noodles, this is lacto-ovo) I don't use recipes much, but this is the general flow for making a killer veggie lasagne (last time I made it, it killed four guests :-) Following it is a receipe for Killer Garlic Bread. Killer Lasagne: First, The Sauce: 1 medium onion, diced 6-10 cloves of garlic, peeled, smashed, and minced 1 small green pepper, without the seeds, chopped 2 lg. cans tomato sauce Olive oil Mushrooms, chopped 2 small zuchinni, grated coarse red wine to taste spices Sautee onion, pepper, and garlic in olive oil until soft, then add tomato sauce. Add marjoram, basil, parsley, savory, black pepper, bay leaf, oregano, and nutmeg the way grandma cooked ("just enough of each!"). Let simmer on low. Add mushrooms and zuchinni. (nutmeg is the secret ingredient in really good tomato sauces). Sometimes I'll also drain, rinse, and chop a can of straw mushrooms and add them into this. (If my guests are daring, I add a tablespoon of Busha Brown's Jerk Sauce, or some cumin, or Hell Sauce (scotch bonnet pepper sauce) for flavor.) A splash of red wine adds nicely to the flavor; pour the rest into the cook and the helpers. I call this my 15 minute spaghetti sauce. If I'm using it directly on pasta I add some parmesagen, but we won't need that in the lasagne. Next, The Preparation: We'll use a large, rectangular baking dish for this. Preheat the oven to 400. Ingredients: 1 package (16 oz.) lasagne noodles, uncooked 1 low-fat mozzarella (1 lb.?), sliced thin 1 lb. monterey jack, sliced thin 2 med. or 4 sm. zuchinni, sliced thin lengthwise 1 container lowfat riccotta cheese 16 oz. lowfat cottage cheese 2 packages frozen chopped spinach grated parmesagen The Sauce (above) Defrost the spinach (microwave), and squeeze out all excess water. In a bowl mix the spinach, ricotta, and cottage cheese. If there are any left over straw mushrooms, chop them and add to this mixture. Cover the bottom of the baking pan with a thin layer of sauce. Add a layer of (uncooked!) noodles. Cover with a layer (half) of the cheese/spinach mixture, a layer of zuchinni, and a layer of mozzarella. Sprinkle with parmesagen. Add another layer of sauce, then noodles, then the rest of the spinach/cheese, then zuchinni, then jack cheese, and sprinkle more parmesagen; then another layer of noodles,the last of the sauce, more parmesagen, and a couple of decorative slices of cheese. (If the sauce starts to run low, just pour another can of tomato sauce into the sauce pot midway). Cover with foil. Bake at 400 degrees for 30 minutes; remove the foil, bake another 10 minutes; the let cool for ten minutes, slice and serve! Serves about 10 people (it is pretty heavy...). From: Chuck Narad (narad@nudibranch.asd.sgi.com) Killer Garlic Bread: Peel, smash, and mince two heads (this is not a typo!) of garlic. Melt two sticks of margarine or butter. Mix the garlic, an equal measure of grated parmesagen, and half as much "Italian Spice Mix" in with the margarine. Split two loaves of sourdough french bread lengthwise; cover all four halves with the vampire-repellant paste. Place on foil, and broil until brown (watch that they don't burn!) while the lasagne cools. Slice and serve. This garlic bread repels vampires, insurance salesmen, and door-to-door religious types. The only drawback is that your clothing smells like garlic for about two weeks :-) From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Quick lentil casserole =================================================== This is one of those "I have nothing in the house" recipes; made it last night. I cheat here by using a can of Progresso Lentil Soup; purists can delete now :-) 1 cup of rice (raw measure), cooked 1 can Progresso Lentil Soup 1/2 cup peas (frozen) large handful of mushrooms, chopped 1 med. zucchini, chopped -or- whatever veggies are in the refrigerator 2 tbs. dried onion basil and marjoram to taste 1/4 cup grated smoked provelone cheese defrost peas in the microwave while the rice cooks. when the rice is done, mix in the peas, mushrooms, and zuchini; pour it all into a microwave casserole dish. Sprinkle with dried onion, basil, and marjoram; top with the cheese (omit for vegan), then pour the can of soup over the whole thing. Cover and microwave on high for about 5 minutes. Serve with a little yogurt on the side, some white wine, and (I cheated again) Pillsbury quick muffins. Better than Ramen and almost as fast! From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] 4-Mushroom Thai curry =================================================== Thai curries are especially fagrant; in addition to the usual curry spices, they contain lemon grass and coconut milk. Thai curry tends to be hot (hey, I *like* food that makes me sweat! :-) but the coconut milk tempers the heat, allowing other flavors through. The basic recipe here is infinitely variable; this is a version I made for a crowd last Saturday night (but they're still tasting it, hee hee). Sorry about all of the cans, but most of this stuff is not available fresh; if you have access to a good oriental grocery, many of the cans disappear. 4-Mushroom Thai Curry ------------------------- 2 chunks fresh wheat gluten, drained and cut into 1/2" cubes 1 can water chestnuts, sliced 1 can bamboo shoots (or a chunk of fresh), sliced 1 can straw mushrooms, drained, rinsed, and sliced 1 can golden button mushrooms, drained and rinsed 1 small handful Dried Black Fungus 1 cup fresh oyster mushrooms (or 1 can), sliced 1 can yellow Thai Curry Paste 1 bunch fresh basil 1 can coconut milk 1 stalk lemon grass, cut into 1" sections (optional) peanut or olive oil Thai sweet chili sauce (optional) 1 clove of garlic, minced (optional) cooking sake and your choice among: carrots broccoli onion zucchini cut into stir-fry size pieces. Soak the black fungus in a bowl of warm water for about 20 minutes while prepping the vegetables. Marinate the gluten in thai sweet chili sauce (available in oriental markets as a chicken marinade), just enough to get all of the chunks wet; stir occasionally. Open, drain, and slice all of the canned ingredients; slice the fresh ones to stir-fry size. Remove most of the stems from the basil, and chop the remainder of the basil medium-sized. Heat 1/4 cup of oil in a small pot; add the curry paste, and stir-fry it for a few minutes. Add the basil; stir until it wilts, then stir in the coconut milk and reduce the heat to low. Stir this occasionally while stir-frying. Drain and rinse the black fungus, and cut to strips if neccessary. Heat the wok, then add 1-2 Tbs oil; add the garlic (if desired), then stir-fry the gluten for a few minutes. Next, add each of the other ingredients, from heaviest to lightest, stiring each for a minute or two before adding the next. Every 2-3 ingredients, add a splash of sake to the wok for sweet steam. When the vegetables are almost ready, pour the curry sauce over them, and stir for a few minutes. Serve over basmati or calrose rice. Prep time: about 40 minutes, unless the rice takes longer. If you like hotter curries (3 or 4 star, as they say in thai restaurants) add a small amount of vietnamese tuong ot (garlic-chili paste) to the sauce before adding it to the wok. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Quick Dan-Dan Mein =================================================== This is a cheater's way to make Dan-Dan noodles or something just like them. Dan-Dan Mein --------------- 1/2 lb. dry spaghetti or linguini handful of fresh spinach leaves, stemmed and washed 2-3 Tbs. chunky peanut butter 1-4 tsp. Tuong Ot (chili-garlic paste) (to taste) Cook the noodles al dante. In a frying pan or wok, quickly stir-fry the spinach until it starts to wilt, then put this into a serving bowl. Stir-fry the noodles quickly with a little oil (peanut oil for flavor, maybe a splash of sesame oil also). Add this to the serving dish. Add the peanut butter and tuong ot to the hot noodles, and toss until well melted and distributed. You can also add chunks of TVP if you want to simulate the missing pork. Great all by itself, or with stir-fried veggies. (also good with strips of deep-fried tofu, if you want to take the time.) From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] eggplant caviar =================================================== Old family recipe for eggplant caviar: Bake a large eggplant at 375 degrees until it "collapses". Scoop out the pulp, and run through a (non-)meat grinder with one small onion and one medium bell pepper (without seeds or stem). Add one Tbs. lemon juice and some pepper. You can also do it in a food processor, but I prefer the lumpier texture from the grinder. great as a relish, on pita, etc. I like it in a pita with cream cheese. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Roasted Eggplant Foccacia (& margaritas) =================================================== I made this one up for a pool party this weekend; it was a big hit! ROASTED EGGPLANT FOCCACIA 2 sheets plain foccacia bread (purists can make it from scratch) 1 medium sized eggplant 1 large red bell pepper 1 large green bell pepper 1 large red onion 1 jar artichoke hearts handful sundried tomatoes (okay, I admit it; this can be classified as yuppie food :-) olive oil red wine vinegar garlic (about 6-8 cloves) dried basil and marjoram cook's choice of red or white wine Peel, crush, and chop the garlic. In a mixing bowl put the garlic, about 1/3c olive oil, a couple of tablespoons of vinegar, and a healthy pinch each of basil and marjoram. (I don't cook with precision, so you won't find it in my recipes!) Cut the ends off of the eggplant, split it lengthwise, and slice into 1/4" thick slices. Dip each piece in the oil mixture, and arrange on a foil-covered baking pan. Broil until soft, turning once. Core the red and green bell peppers, slice into strips, cut the strips in half. Toss them into the oil mixture, then scoop out and place them on another foil-covered baking pan. After the eggplant is done, broil the peppers, stirring occasionally, until soft (the kitchen smells really good about now). Have some wine. Peel the red onion, and slice thin, then break up the slices. Crush a couple of cloves of garlic, and rub them on the top of the foccacia bread. Scatter some sundried tomatoes on each bread, then loosely cover with a layer of onion. Arrange the eggplant to mostly cover; then scatter the roasted peppers; then add some artichoke hearts, and scoop the remaining garlic from the oil, and scatter that across the top. Admire the pretty colors. Have some wine. Place the foccacio on the baking pans, and bake uncovered at 350 for about 20 minutes. Then pull them out, take another baking pan, and use it to press lightly so that all of the veggies merge together just a little. Let cool, cover with foil, and refrigerate overnight. The next day it can be heated or served cold. I cut it into slices about 3" square. Serve with sunshine, fresh air, and about 5 gallons of margaritas. From: Chuck Narad (narad@nudibranch.asd.sgi.com) Chuck's Margaritas (vegan) Fill blender with ice. Add tequila (sauza comemorotivo anejo for special, or Cuervo gold for everyday) to the 1/3 mark. Add triple sec (or grand marinier for special) up to the 1/2 mark. Add Rose's lime juice about 1/2". Fill to near the top with Mr. & Mrs. T's Sweet and Sour Mix. Blend to perfection. Serve copiously and continuously. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [LACTO] 5-Chef Enchilada Thing Casserole =================================================== So in the middle of the party, a friend is in the kitchen planning some kind of enchilada casserole, when we each troop through to offer our opinions and then go back to the pool. The resulting casserole was pretty good, although we don't quite know what it is... so we call it.... 5-Chef Enchilada Thing Casserole ---------------------------------- 1 large can green enchilada sauce 1 cup fresh tomato salsa 2-3 cups grated jack and cheddar cheese 1 can garbanzos, drained 1 onion, diced and sauted 1 can whole roasted jalepeno peppers 2 zucchini, sliced and sauted 1 dozen whole wheat chapatis (or flour tortillas) cumin lots of fresh minced garlic 5 chefs In a large, lightly greased baking pan: coat the bottom with enchilada sauce. Cover with a layer of chapatis. Add a layer of cheese, then a layer of zucchini, then a layer of salsa (with cumin & garlic added) and another layer of chapatis. Then some green sauce, some more cheese, a layer of onions, the garbanzos, and another layer of chapatis. More salsa, the rest of the zucchini, more cheese, the jalepenos, and the rest of the chapatis. Cover with the rest of the green sauce, and bake at 400 degrees for about 45 minutes, maybe an hour, till it starts to crust golden brown. Let cool for about 10 minutes, then slice and serve. Be sure to follow this recipe exactly or it won't come out! :-) yeah, right. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Thai (non)pig-out =================================================== Well, after Guru cooked us up a Southern Indian feast a couple of weeks ago, I got drafted to do something Thai for the crowd. Since a large crowd (4 became 7 became 10) was coming, it only seemed fair that at least one dish was a total experiment. Frank volunteered to bring Pad Thai Noodles, and I decided to do a thai veggie curry, fried rice, and something new and exciting; Satay Tofu Kabobs. Fruit salad with yogurt/amaretto sauce to round it out, and lots of wine... The tofu dish took two days to prepare, which got me thinking about the time I was on the island of Espiritu Santo in Vanuatu. The country is still very primitive; people with shells through the nose, used to be cannibals (but not in at least 20 years...uh HUH!). Anyway, we hired a guy with a truck to drive us to some interesting places on the island. After visiting a kastom (traditional) village that would let outsiders see them, we drove through the government agriculture station. The only industry in the island is the production of copra (coconut meat), so the station had many strains of cocnut palms; also it had many varieties of kava, which is a plant that produces a mild narcotic which is consumed sort of like beer in many parts of the South Pacific. After cruising past dozens of rows of kava, there was a small sign: "Two-Day Kava" Yee hah! So in honor of two-day kava, I'm going to call this dish "Two-Day Satay Tofu Kabobs". Two-Day Satay Tofu Kabobs with Peanut Sauce (vegan) -------------------------------------------- 2 pkgs firm tofu 2 tbs vinegar 2 tbs sugar 3 cloves garlic, mashed and minced 1 tsp cumin 1/4 tsp white pepper 2 tbs lemon juice 1 tbs dried onion 1/2 cup light soy sauce 1/4 cup extra virgin olive oil 1 cucumber (for garnish) (note: in a subsequent experiment I added 1 cup of orange juice to the marinade, which worked really well) Sauce: 1 medium onion, minced 2 cloves garlic, minced 1/2 tsp cumin 1 tbs hot oil 1/3 cup peanut butter 1 cup water 1/2 can coconut milk 2 serrano chilies, seeded and minced lots of minced fresh ginger (about 4 tbs) Rinse and dry the tofu, then split it into quarters. Put lots of paper towels on a cutting board, place the tofu (cut side down) on the towels, put several more layers of towel on top, then cover with another board and place a heavy weight on it (I used a 2.5 gallon water jug and two gallons of tequila). This needs to sit for at least 4 hours, maybe 5. Lots of water will come out. After this, cut each piece into 3 strips (these will be something like 1" x 3" x 1/3"). Mix together the soy, oil, vinegar, sugar, garlic, cumin, white pepper, lemon juice, and onion. Place the tofu strips into a glass dish, pour the marinade over them, and cover. Marinate 24-48 hours (mostly in the refrigerator). Take the tofu out of the marinade, and skewer them lengthwise on a bamboo skewer, 3 pieces per skewer. Go slowly and carefully so they don't split! Cover a baking pan with foil, then lay the skewers across the pan. Broil until brown and starting to bubble, then turn over and do the same on the other side. Surround a platter with thin slices of cucumber, and arrange the skewers on top. Serve with peanut sauce on the side. (the remaining marinade can be poured on a stir-fry, why waste all of that natural goodness?) Peanut Sauce: ----------- Mince the onion, and saute in a small amount of olive oil. When soft, add the garlic and chilies, satue another minute or so. Add the ginger, cumin, and water; when hot add the peanut butter and coconut milk. From: Chuck Narad (narad@nudibranch.asd.sgi.com) ======================================================= Chuck's Standard Fried Rice (vegan or ovo) ------------------------------------------- 2 cups (raw measure) calrose or jasmine rice, cooked 6 cloves of garlic, minced 2 thin slices of ginger, minced 1/3 cup frozen peas 1 can bamboo shoots 1/2 can water chestnuts, sliced 1 handful snow peas 1/2 can straw mushrooms, sliced 2 handsful bean sprouts 2 eggs (optional) 1 bunch scallions (green onions), chopped whatever else seems like a good idea at the time splash of light soy sauce Beat the eggs, heat the wok, scramble the eggs and set them aside. When the wok is *really* hot, add 1/4 cup peanut oil. When the oil is about to smoke, add garlic and ginger, toss for 30 seconds, then add the rice. Toss for a few minutes, then add one ingredient at a time and toss each for about a minute before adding the next. Go roughly in the order above. Pour on about 2 Tbs of light soy, stir well. Add the eggs on top, and serve. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =========================================================== Yet Another Thai Curry ------------------ 2 chunks fresh wheat gluten, drained and cut into 1/2" cubes 1 can water chestnuts, sliced 1 can bamboo shoots (or a chunk of fresh), sliced 1 can straw mushrooms, drained, rinsed, and sliced 1 small handful Dried Black Fungus 1 cup fresh oyster mushrooms (or 1 can), sliced 1 can green Thai Curry Paste (or less, to taste) 1 bunch fresh basil 1 1/2 cans coconut milk 1 carrot, sliced 1 bunch broccoli, florets only, in stir-fry sized pieces 2 small zucchini, sliced 1 crookneck squash, sliced 1 bak choy, sliced (greens also sliced into strips) 2 cloves garlic, minced light soy sauce cooking sherry or dry sherry peanut oil Soak the black fungus in a bowl of warm water for about 20 minutes while prepping the vegetables. Marinate the gluten in a mixture of soy sauce, sherry, and garlic. Open, drain, and slice all of the canned ingredients; slice the fresh ones to stir-fry size. Remove most of the stems from the basil, and chop the remainder of the basil medium-sized. Heat 1/4 cup of oil in a small pot; add the curry paste (one heaping tablespoon for western crowds, 2 heaping scoops for those that appreciate meals that make then perspire), and stir-fry it for a few minutes. Add the basil; stir until it wilts, then stir in the coconut milk and reduce the heat to low. Stir this occasionally while stir-frying. Drain and rinse the black fungus, and cut to strips if neccessary. Heat the wok, then add 1-2 Tbs oil; stir-fry the gluten for a few minutes. Next, add each of the other ingredients, from heaviest to lightest, stiring each for a minute or two before adding the next. Every 2-3 ingredients, add a splash of sake to the wok for sweet steam, or use the leftover marinade from the tofu. When the vegetables are almost ready, pour the curry sauce over them, and stir for a few minutes. From: Chuck Narad (narad@nudibranch.asd.sgi.com) ===================================================== Frank & Kitty's Pad Thai Noodles (includes non-veg options) -------------------------- Number of Servings: 4 (Doubled for this crowd) Approx. Cook Time: 45 mn INGREDIENTS ------------------------------------------------------------ 1/2 lb Rice Noodles 4 red chilies dried 3 small shallots 3 Tbs naam pla aka fish sauce (sustitutes for veg? Miso?) 1 Tbs palm sugar 1 tsp lime juice 3 Tbs tamarind water 5 Tbs oil 1 cup prawns minced (omit for veg) 1/2 cup water 3 eggs scrambled 1/2 cup bean sprouts 2 Tbs peanuts coursely ground for garnish 2 Tbs tofu deep-fried diced 1 Tbs chili flakes dried 1/2 carrot julienne for garnish red cabbage julienne for garnish DIRECTIONS ------------------------------------------------------------ 1. Soak noodles in cold water for 30 minutes or more, set aside. 2. Soak dried red chilies until soft. Toast shallots. Use mortar and pestle(or mini chopper) to mash both ingredients into a paste. 3. Add naam pla, palm sugar, lime juice and tamarind water to the chili/shallot mash. 4. Using a wok, fry mash mixture in hot oil until fragrant. 5. Add minced prawns, stirring well. 6. Add drained noodles and 1/2 cup water. Toss and stir noodles until soft. Watch closely as noodles will turn from a rubber state to soft very quickly - then quickly turn to paste if not watched closely. 7. Mix in scrambled eggs and half of the bean sprouts. 8. Pour into serving dish, and then garnish by placing sprouts, peanuts, tofu, chili flakes, carrots, cabbage etc.. in parallel rows across the top of the phad-thai. Serve with salad tongs. Note: When using 6 chilies in the mash the Phad-Thai is generally hot enough for the average diner, omit the chili as a garnish if your guests don't like their food real hot/spicy. Use what ever is in the fridge as your garnish - color is the primary effect, but peanuts add a very nice flavor touch. Tamarind water can be made by breaking off a one inch chunk of tamarind and adding one cup of hot water - strain. If tamarind pulp cannot be found then Knor Tamarind soup base is an acceptable substitute. Tamarind is a KEY ingredient, it can not be omitted or substituted. ========================================================= We were so stuffed by this point that desert seemed pointless, but hey, by now it had become A Mission to at least taste it all... Amaretto Fruit Salad ----------------- 2 apples 1 orange 1 bannana 1 bunch green grapes one large can pineapple chunks handful dried cranberries 1 cup yogurt 3 tbs amaretto 1 tbs honey Slice, seed and peel fruit as appropriate. Dump them all into a bowl; pour the pineapple on top, with the juice (the juice keeps everything from turning brown). Toss, top with the cranberries, and let sit overnight. Mix the yogurt, amaretto, and honey. Serve the fruit salad in small bowls with a dollop of the yogurt mixture. ==================================================== It was a massive feast, and I'm stuck with a couple of days worth of leftovers. I wonder what the next blow-out will be. We've drafted a house already... From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Still life with peanut sauce =================================================== I whipped this one up last night; it was one of those "I need to eat, but there is a wierd selection of things in the house" kind of meal. Still Life With Peanut Sauce ----------------------- 1 can bamboo shoots 1 can water chestnuts 1 carrot, sliced 4 oz pressed tofu ("Savory Baked Tofu" as seen in the store) 1 can Vegetarian Mock Duck, or 8 oz seitan cubes marinated in Soy 2 roma tomatoes. quartered handful mushrooms, sliced small handful snow peas peanut oil 3 cloves garlic, smashed and minced 2 tbs. minced ginger 1/2 tsp. yellow thai curry paste 1/4 cup peanut butter 2 tsp cumin 1 tsp tumeric 1/4 tsp white pepper light soy sauce cooking sherry 1/4 head iceburg lettuce, shredded coarse (sliced?) Heat the wok, add 2 tbs oil, heat the oil. Add garlic, ginger, and curry paste. Add each in order, stirring for a minute between: carrot, water chestnuts, tofu, seitan, bamboo shoots, snow peas, mushrooms. Add a generous splash of soy sauce and another of dry sherry; stir for a couple of minutes. Add the tomatoes, cumin, tumeric, and white pepper, stirring. Say "trust me" to anybody that is watching, and add the peanut butter. Keep stirring; when it is melted, add the lettuce (repeating the "trust me" incantation) and stir until it just starts to wilt. Serve with rice or fresh dinner rolls. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [LACTO/VEGAN] Angel Hair Pasta with Black Beans =================================================== I just got through 153 postings on this group (the ones since friday) and it sure seems that the 'food' part of rec.food.veg is a lost soul. There were maybe 5 articles resembling a recipe in that whole lot! I hate to buck tradition, but here is a recipe.... Angel Hair Pasta with Black Beans --------------------------- 1 lb. angel hair pasta 1 can (12 oz.) black beans (or freshly cooked) 1 can (6 oz.) tomato paste 1 small onion, diced 2 zuchinni, cubed 1/2 lb. mushrooms, sliced 1/2 c red wine 4 cloves garlic, minced 3 tbs. fresh basil (or dry equiv.) 3 tbs. fresh thyme (or dry equiv) 2 tbs. olive oil Start the water boiling for the pasta. Saute garlic in olive oil. Add onion, thyme, and basil, saute another couple of minutes. Add zucchini and mushrooms, toss, then add half of the wine. Saute about 3 more minutes, then add the black beans with liquid, and the tomato paste. Simmer over low heat until the pasta is done. Serve beans over pasta, with a garnish of chopped tomatoes and a dollop of yogurt; steamed squash and garlic bread on the side. I like to slice zucchini and/or yellow (crookneck) squash, and layer them in a microwave dish with garlic, parmesan cheese, and black pepper. Add one tbs. water, cover, and microwave on high for 3 minutes. The yogurt and parmesan can be deleted for vegan. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Russian-Jewish Menu (also LACTO-OVO) =================================================== The Crew came over for a dinner party Monday night (am I the only one who has dinner parties a few days before Thanksgiving? I like to think of it as a training exercise for the stomach...). Instead of our usual forays into Indian, Thai, Chinese etc, I decided to have a go at some of the soul food that I grew up with; Jewish cooking. When I say Jewish cooking, I mean the kind I had growing up; Eastern- European/Russian Jewish cooking, as opposed to what Jews may be eating in Ethiopia, Spain, Brazil, or China. If you have to classify it, I think the basic statement is "salt, pepper, garlic, and chicken fat are The Four Spices". By eliminating the chicken fat, adding just a few spices, and replacing the meat in traditional recipes, I managed to come up with a good spread to stuff The Crew with. The Menu: Barley-Mushroom Winter Borscht Green Salad Stuffed Cabbage Kasha Steamed Broccoli Russian Rye Bread Fruit Salad (we were so stuffed we never got to it...) The stuffed cabbage and soup were made the night before, and reheated while I cooked the trimmings. Stuffed cabbage freezes wonderfully, and is better reheated than the day it is cooked. Barley-Mushroom Winter Borscht (vegan or lacto) ------------------------------- 1 cup barley 1/2 cup mixed baby lima beans, split peas, brown lentils 1 tbs olive oil 6 cups water 2 tbs miso 1 large onion, chopped 5-6 turnips, peeled and cubed (or 2 parsnips, or 2 potatoes) 2 carrots, sliced about 1/2" thick 1/2-3/4 pound mushrooms, sliced 3 cloves garlic, minced 1/2 tsp pepper (or to taste) 2 tsp marjoram 1 tsp rosemary 1/3 cup tamari 3 tbs unsalted butter (or magarine for vegan) Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil. Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours, stirring occasionally. ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup.") (If you have broccoli stems, peel and slice them and add them at this point. I also snagged about 1 cup of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was done). Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add the butter or margarine, let sit for a few minutes, and serve. If cooking the night before, you might want to add 1 cup of water and heat again just before serving; the barley tends to absorb water, and if you omit this extra water you end up with a tasty gruel. The butter can be omitted, but it makes for a heartier soup. From: Chuck Narad (narad@nudibranch.asd.sgi.com) Stuffed Cabbage (vegan) ------------------ I started with my mom's recipe, but instead of meat I used walnuts, mushrooms, and tomatoes. It wasn't until I got the whole dish together that I realized it has a wonderful interplay of sweet and sour. Make plenty; you'll eat more than you realize, and can always freeze the leftovers. Possibly the path to nirvana (is the path to nirvana through a person's stomach?) 2 heads of cabbage 1 1/2 cups brown rice (I used brown basmati), uncooked 3/4 cup raisins 1 cup brown sugar (you might want to try maple sugar or syrup if refined sugar bothers you) 1/2 pound oyster mushrooms (sliced into small chunks) 3/4 cup walnuts, chopped coarse 2 large onions, chopped 1 cup lemon juice 1 cup water salt and pepper to taste Bring a large pot of water to a boil. Core the cabbage. Take the pot off of the heat, drop in a cabbage, and let sit 10-15 minutes. Drop the cabbage into a collander to cool a few minutes, then carefully pull off whole leaves and set them aside. You should get 12-16 leaves per head. Repeat with the second head. Set aside the remainder of the cabbage. Combine the rice, raisins, mushrooms, walnuts, brown sugar, 1/2 cup of lemon juice, 2/3 of the onion, and one can of tomato (drain off the juice and reserve it). Place approximately 2-3 TBS of the mixture onto the thick end of a cabbage leaf, fold in the sides, and roll towards the tip. Place seam-side down in a dutch oven. Repeat until all of the cabbage leaves are stuffed (they will stack up to nearly fill the pot). Chop up the remaining cabbage (my mother called this the 'shmatas', which means 'rags') into a bowl. Dump in the second can of tomatoes, the juice from the first, the remaining lemon juice, onion, salt and pepper, and any remaining filling. Mix, and dump on top of the rolls in the pot. Add about 1 cup of water (won't quite cover it). Heat on medium until the mixture boils, then cover and reduce heat to medium-low. Cook 3-4 hours, reducing heat to low if neccessary. The rolls steam in the juices, and shrink down as the cabbage cooks. Don't stir! You can then serve immediately, or reheat the next day. It reheats and freezes well. To serve, spoon 2-3 rolls onto a plate, add some shmatas and juices, and serve with russian rye bread (to mop up the juice). Eat, and repeat until unconscious. From: Chuck Narad (narad@nudibranch.asd.sgi.com) Kasha (Cracked Buckwheat Groats) (Ovo) ---------------------------------------- 2 cups kasha 2 eggs 1 tbs miso 1 tsp black pepper 4 cups water 1 medium onion, chopped 1 clove garlic Brown the onion and garlic in a little oil in the bottom of a medium sized pot. Beat the eggs loosely, mix throuroughly with the kasha, and place in a dry pan over medium heat. Stir constantly until the egg coating is dry. Add to the onion, add water, miso, and pepper, and bring to a boil. Immeditely cover and reduce heat to low; the kasha will absorb the water in about 10 minutes, and is ready to serve right away. For kasha varnishkes, add 1-2 cups of cooked bowtie noodles before serving. I don't know what happens if the eggs are left out; let me know! From: Chuck Narad (narad@nudibranch.asd.sgi.com) Salad Dressing -------------- The green salad and fruit salad were Standard Fare, but I made a pretty pleasing dressing for the greens; 1/2 cup olive oil, 1/2 cup red wine vinegar, 1 TBS prepared mustard, 1 tbs black pepper, 1 tsp marjoram, 1 tsp basil, 1 tsp rosemary, 1/2 tsp salt. If you prefer sweet, add 1 tsp sugar; I usually omit it. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] (or LACTO) Quick Soup =================================================== Ah, wintertime, when a young cook's heart turns to soup... Hmmm...I'd better work on that opening line, doesn't sound too appetizing... I like to experiment with soups (one of these days I'll have to post my infamous broccoli-wine recipe). Whipped this one up recently; hearty, tasty, and takes less than 1/2 hour to cook. 4 c water 2 TBS miso small onion, diced 2 cloves garlic 1 potato or 2 parsnips, peeled and cubed 1 carrot, split and sliced handful of red lentils 1/4 c elbow macaroni 2 TBS unsalted butter (or margarine for vegan) 1/3 c tamari 1 tsp each dried basil and marjoram (more to taste) 1/2 c frozen corn 1/2 c cooked garbanzos (or 1 small can, drained) Saute the onion and garlic on medium heat until soft (water or a little olive oil). Add water, bring to a boil. Add potato or parsnips and carrots,simmer on medium for 10 minutes. Add lentils, garbanzos, corn, spices, and tamari and simmer for 5 minutes; add macaroni and butter or margarine, simmer 10 more minutes, and serve. Good with fresh corn muffins. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Rice dish =================================================== Here's a loose recipe for a rice dish I whip up regularly. Quantities and ingredients are extrememely variable, but it's usually pretty tasty. Kind of a variation on Madras rice, only different :-) Rice with fruit and nuts (quick) ------------------------ 1 1/2 c. raw white rice (calrose or basmati) 1 onion 2 cloves garlic 3 c. water pinch salt or veggie bullion cube black and/or gold raisins dried cranberries (optional) slivered almonds and/or cashews handful of mushrooms 1/2 cup broccoli florets, chopped cumin turmeric curry powder 1 tbs. olive oil Chop the onion, mince the garlic. Saute in olive oil until soft. Add the rice, water, and a pinch of salt (or a veggie bullion cube), and bring to a boil. Add mushrooms (sliced),broccoli,raisins/cranberries, almonds/cashews, about 2 tsp. curry powder, 1/2 tsp turmeric, 1/2 tsp cumin (and maybe a bit of nutmeg and cardomon), stir, cover, reduce heat, and cook for 20 minutes. voila! great with yogurt on the side. If you use brown rice, increase the cooking time to about 40 minutes. You can also add cubed zucchini, a couple of quartered roma tomatoes, cauliflower, 1/2 cup shredded cabbage, or whatever else strikes your fancy. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [LACTO] Creamy Dal and Aloo Gobi Sorta =================================================== Post thanksgiving cookin' blues. After reheating stuffed squash, yams, potatoes, and stuffed pumpkin in creative ways for two days, it was time to make something different. My friends' kitchen didn't have quite the right spices, but fortunately I was attempting to imitate a cooking style that I haven't quite grasped anyway. Somehow it worked... Creamy Dal ---------- 1/2 cup yellow split peas 1/2 cup lentils 4 cups water 1 small onion, chopped 3 cloves garlic, minced 3 TBS unsalted butter (or ghee)(or peanut oil) chili powder cayenne pepper cumin powder 1/2 cup sour cream Melt butter over medium heat. Add about 1 tsp each of chili powder, cayenne, and cumin, and stir for a couple of minutes. Add the split peas, and cook for about 10 - 15 minutes until they start popping. Add the onion and garlic, saute until the onions are soft. Add lentils and water, and simmer (covered) stirring occassionally until the lentils are soft; add more water as needed. Add the sour cream and serve. From: Chuck Narad (narad@nudibranch.asd.sgi.com) Aloo Gobi (sorta) -------------- 1/2 head of cauliflower, separated into florets 1 head of broccoli, separated into florets broccoli stem, split and sliced 2 potatoes, peeled and cubed large 1 medium onion, chopped 3 cloves garlic, minced 1 TBS cumin powder 2 TBS minced fresh ginger 1/2 tsp ground allspice 1/2 tsp black pepper 1/2 tsp cayenne 2 TBS olive oil (or ghee) water white wine 1/4 cup raisins 1/4 cup sunflower seeds 1/4 cup roasted red peppers Heat the olive oil in a deep pan at medium-high. Add allspice and cumin. Saute the onion and garlic until soft. Add some white wine, the sunflower seeds, and the ginger, and stir regularly. As the wine boils off, add a little more; alternate between a splash of wine and a splash of water throughout the cooking. Make sure that the cook gets only wine internally. Next, add the potatoes and more liquid; keep stirring. After about 5-10 minutes add the cauliflower and rasisins; after 10 minutes more add the broccoli and red peppers. Keep stirring and keep adding liquids. When the broccoli is soft, add the black pepper and cayenne. Serve the dal and the vegetables over basmati rice, with a side of yogurt and some chapatis or tortillas. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Stir-Fry Sauces =================================================== Here are some sauces that I use with stir-fries. This is all approximate, I cook mostly by instinct (some will claim spasm :-) Traditional Veg Stir-fry sauce --------------------------- 1 cup warm water 1 Veg. Bullion cube, OR 1 tbs. miso paste 2 tbs. light* soy sauce 1/4 tsp chineese 5-spice mix 1 tbs. corn starch couple of dashes of sesame oil (optional) Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like to be able to get more of the soy flavor without getting overwhelmed with salt. From: Chuck Narad (narad@nudibranch.asd.sgi.com) Three Immortals Sauce ------------------- Soy, ginger, and sherry are called 'the three immortals' in chineese tradition (okay, okay, in a couple of cookbooks I read once). To season a veggie stir-fry you can use the following: 2-3 cloves fresh garlic, smashed and minced thin slice of fresh ginger, minced fine 2-3 tbs. light soy sauce 1/4 cup cooking sherry (or dry sherry) When you have heated the wok, add your oil or water, then add the garlic; as it starts to brown, add the ginger; then start adding your veggies. When most of the veggies have been added, pour in a healthy splash of sherry, which will steam the veggies and adds a nice flavor. Add the soy near the end. Sake or sherry is generally good for the steam that does much of the cooking in a veggie stir-fry; a small splash at a time does the trick. From: Chuck Narad (narad@nudibranch.asd.sgi.com) Spicy Sauces ----------- I collect hot sauces, and use them for the more fiery dishes. Oriental groceries generally carry a sweet-hot chicken marinade from Thailand which makes an excellent stir-fry sauce; just add it near the end. A couple of dashes of tabasco or scotch bonnet pepper sauce with any other sauce base will add a nice new dimension to your mix. Thai curry sauces are great with veggies; I posted a few over the last year, if you can't find them in the archives let me know and I'll send them. For an indian flavor, consider using some cumin, turmeric, cayenne, ginger, etc., or just some pre-mixed curry powder. From: Chuck Narad (narad@nudibranch.asd.sgi.com) Marinades -------- Many components of a stir-fry can benefit from marinating them prior to cooking. This is especially true of tofu and seitan (wheat gluten), which soakup flavors nicely. Marinades might include soy, miso, ginger, garlic, chiles, wine/sherry/sake, white pepper, orange or lemon juice, stout, or just about anything you can find in the kitchen. Be creative! Experiment on your guests! From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Chili and Spanish Rice =================================================== This is a first experiment with a new recipe. I looked at a lot of existing recipes for ideas with spicing, but added a few twists of my own. According to the (surviving) guests, it wasn't bad at all. Even turns out to be low fat! Fourby Chili (Black Beans, Beer, and Broccoli) ------------------------------- 2 cups dried black beans 2 bottles stout (Guiness Extra or Watney's Cream), or San Miguel Dark beer. 2 cans diced tomatoes (or fresh equivalent) 2 6-ounce cans tomato paste 2 long (mild) chili peppers, seeded and diced* 3 medium jalapeno chili peppers, seeded and diced* 3 serrano chili peppers, seeded and diced* 5 cloves garlic, minced 1 onion, chopped 1 cup whole kernel corn (frozen or fresh) 2 tbs. white vinegar 2 tbs. chili powder 1 tsp. cumin 1 tbs. oregano 1/2 tsp. black pepper 1 tsp. crushed red peppers* 1/4 cup peanut butter (no, really!) 1 tsp. salt 1 tbs. olive oil 2 heads broccoli * or more, to taste Rinse the black beans, pick out any pebbles; then cover with water and let soak overnight. Then pour off the soaking water, add 1 bottle of stout, and add fresh water to cover the beans plus about 1". Bring to a boil, then reduce to a simmer. Cover partway (it will boil over if fully covered) and let cook for 1 1/2 hours, stirring occasionally. Add water if neccessary. Heat olive oil in a pan over medium heat. Add the garlic, onions, and all chili peppers. Saute a few minutes until soft, then add to the beans. Add the vinegar and spices and the diced tomatoes; simmer for another half hour, stirring. As the liquid from the tomatoes boils off, start adding stout from the second bottle. About half of this bottle is reserved for the cook. Add the corn and the peanut butter, simmer for another hour or so, keeping it moist enough (with stout and/or water) so that it doesn't crust over. Stir occassionally. Best if you let it sit overnight, and reheat it for dinner the next day. To serve: cut the florets off of the broccoli, and steam until done (but crisp). I ususally do this in the microwave. Serve the chili with a sprinkle of chopped onions and grated cheddar cheese on top (for vegan, omit cheese or use tofu cheese). The broccoli can either be stirred in at the last minute, pressed on top of the chili for nice presentation, or placed along side it. Serve with spanish rice (follows) and with warmed corn tortillas!. From: Chuck Narad (narad@nudibranch.asd.sgi.com) ================================================== Spanish Rice ---------- 2 cups long grain white rice 4 cups veg. stock -OR- 4 cups water and 2 veg. bullion cubes 1 6-ounce can tomato paste 3 cloves garlic, minced 2 onions, chopped 2 stalks celery, chopped 1 bell pepper, seeded, stemmed, and chopped (that's a capsicum for you folks on the other side of the lake) 2 tsp paprika 3 tbs. margarine 1 tsp salt 1/2 tsp. basil 1/2 tsp. oregano 1/2 tsp. chili powder In a large pot, melt margarine over medium heat. Add onions, garlic, and rice. Stir for about 5 minutes. Add stock, celery, green pepper, tomato paste, and spices. Stir, reduce heat to medium-low, cover, and let cook for 45 minutes to one hour. Stir occasionally, and add some water if needed. Ready when rice is tender. From: Chuck Narad (narad@nudibranch.asd.sgi.com) --------------------------------------------- =================================================== [LACTO-OVO] Lokshen Kugel =================================================== Kugels (puddings) are a mainstay in traditional Jewish cooking. Here's one made with egg noodles (lokshen) that is my favorite. Lokshen Kugel (noodle pudding) ------------------------------ 4 cups cooked wide egg noodles 3 eggs 1/2 cup mixed dark and golden raisins (more to taste) 1/2 cup slivered almonds 4 tbs. brown sugar 1 tbs. lemon juice 1/8 tsp. nutmeg 3 tbs. melted butter or margarine bread crumbs Preheat the oven to 375 degrees. Beat the eggs and brown sugar together. Add the lemon juice, raisins, almonds, nutmeg, and butter and mix well. Combine the mixture with the noodles, and pour into a well-greased baking pan (8" x 8" for thick kugel, 8" x 12" for thinner). Sprinkle bread crumbs on top. Bake for 45-50 minutes (until the top is golden brown). Can be served warm but is delicious cold too! Warning: this stuff is addictive. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [OVO-LACTO] Asparagus/Mushroom Casserole =================================================== Costco had big wads of asparagus on sale this week, so I decided to play around with new ideas. This one came out pretty good. Asparagus/Mushroom Casserole ----------------------------- 1 cup brown rice, uncooked 2 cups water 1 pound asparagus, cut into 2" pieces 1/2 pound mushrooms, chopped 1 medium onion, chopped 1/4 cup cashews or sunflower seeds 4 eggs 4 cloves garlic, minced 1 tsp black pepper 1 tsp marjoram 1/4 cup grated swiss or mozzarella cheese butter or margarine (to grease the pan) Preheat the oven to 375 degrees. Cook the rice, then mix with everything else except the cheese. Pour into a greased 8" by 8" baking pan, and sprinkle the cheese on top. Bake for 40 minutes. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Dressing up Ramen =================================================== Here's a quick and simple soup using ramen noodles as the base. 2 cups water 1 package ramen noodles 1 tbs. brown miso 1 tbs tamari 1 tbs cooking sherry 1/4 cup corn (frozen) 1/4 cup cooked garbanzo beans 3 mushrooms, sliced thin 1 tbs. margarine (or butter if lacto) 2 oz. tofu, sliced into thin 'sticks' 1/4 tsp. garlic pwder 1 scallion, chopped Bring water to a boil. Add garbanzos and corn, tamari, sherry, and garlic and cook for 2 minutes. Reduce heat to just below boiling, add the miso, then the noodles. Cook for 5 minutes, stirring ocassionally. Add the mushrooms and tofu, cook for 2 more minutes. Dish out into bowls and sprinkle with scallion. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] 3-course wok'ed dinner =================================================== The asparagus looked great at the market last friday, so I picked up some other odds'n'ends and invited a lady friend over for a feast. The menu was fried rice, asparagus with oyster mushroms, and spicy braised tofu. As always, quantities are guesses; the measuring spoons are probably out in the garage somewhere. This is *not* a low-fat meal. It tastes better than movie theater popcorn. Fried Rice ---------- 1 cup raw rice (calrose or basmati) 1 can bamboo shoots 1 cup bean sprouts 3 scallions, chopped fine 1 can water chestnuts, chopped coarse 1 egg (omit for vegan) large handful of snow peas, remove the stems 4 cloves garlic, minced 1 tbs minced fresh ginger 1/4 cup light soy sauce 1 tbs wine vinegar white pepper to taste 1/4 cup peanut oil (or a little less) Cook the rice while preparing the vegetables (I just throw it in the rice cooker with 2 cups of water). Prepare all of the vegetables, spices, and sauces for all dishes in advance, so the final step of stir frying can be done quickly. Heat the wok, beat the egg with a splash of water, scramble the egg, chop it up and set it aside. Put the oil into the wok and let it heat. Throw in the garlic and ginger, stir fry for 1 minute, then add the cooked rice. Stir and toss for about 3 minutes; then add (one minute apart) the bamboo shoots, water chestnuts, snow peas, bean sprouts, and scallions. Stir fry for about 2 minutes after the scallions, then add the egg, soy sauce and vinegar, stir to mix, sprinkle with white pepper (about 1/4 tsp or to taste), and set aside in a covered serving bowl. Keep the wok hot, grab the bowls of prepared veggies for the next dish, and start cooking it... From: Chuck Narad (narad@nudibranch.asd.sgi.com) Asparagus in (vegan) Oyster Sauce --------------------------------- 1 bunch (about 1 pound) fresh asparagus (baby if available) 1/2 pound fresh oyster mushrooms, sliced into 1/4" strips 1 can sliced water chestnuts 2 cloves garlic, minced 1 tsp minced fresh ginger 1/4 cup dry sherry (or maybe less) 1/3 cup vegetarian oyster sauce 1 tbs. peanut oil Heat the wok, add the oil, let it heat. Whisk it around, then add the garlic and ginger (deja vu?) and stir for about a minute. Add the asparagus, and stir fry for about 2-3 minutes. Add the oyster mushrooms, stirfry another 2 minutes, adding half of the sherry slowly. Add the water chestnuts, stirfry one minute, add the rest of the sherry, and stir until the sherry is mostly evaporated (about 2 minutes max). Pour on the veg. oyster sauce and stir until it is hot (again, around 1-2 minutes). Pour into another serving bowl, cover, and start the final dish. (you can garnish with slivered scallions if you want to impress someone) [I get the vegan oyster sauce in a chinese grocery; it is made from mushrooms. You may have to visit several oriental groceries and healthy markets to find it.] From: Chuck Narad (narad@nudibranch.asd.sgi.com) Braised Spicy Tofu ------------------ 1 pound firm tofu 2 carrots, split and then cut at a sharp angle 1/4" thick 1 small zuchinni cut the same way 1 tbs. peanut oil 1 to 2 tbs sate oil (hot oil), to taste 1 tbs dry sherry 1 tbs corn starch 1/2 tsp. chinese 5-spice 1 tsp brown miso paste 2 tbs. light soy sauce 2/3 cup warm water sesame oil (a few shakes from the bottle) [I originally started to do the tofu in a spicy black bean sauce, but I noticed after I started cooking that the bottle said 1990, and had been in the refrigerator since then. This sauce was thrown together on the fly. On the fry? Whatever.] Press the tofu: Before you start cooking the rice, slice the block of tofu in half lengthwise. Place about 4 paper towels on a dinner plate. Place the two halves of the tofu on that; top with another two paper towels, then another dinner plate (as if you were stacking the plates) or a cutting board, then place a heavy weight on top. My standard kitchen weight is a gallon of brandy ;-) Let the tofu sit like this 30-40 minutes. Keep your hands off the brandy during this time! When you are ready to start this dish, cut the tofu into 1" x 1/2" cubes. Dissolve the cornstarch in a few tbs. of warm water; add the miso paste and dissolve it; then add the rest of the water, the 5-spice, and the soy sauce and set aside. Heat the wok, heat the peanut oil, and stirfry the tofu for about 3 minutes. Add the carrots and stirfry 2 minutes, adding the hot oil on the way. Add a few shakes of sesame oil; then add the zuchini and stir for two more minutes, adding a splash of sherry on the way. Stir the sauce in case it has settled, pour it over the wok, and stir until it thickens (this happens pretty fast). The whole meal took less than an hour to prepare. There was enough for 4 or 5 people, so I'm happily still working on the leftovers. Enjoy! From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Marinated Grilled Vegetables =================================================== some friends brought this to a pool party last weekend, and I thought I'd share: Marinated Grilled Vegetables ---------------------------- Marinade (quantities to taste): Tamari or light soy minced fresh ginger minced fresh garlic lime juice (optional) honey cumin Vegetables: baby zuchinni and yellow crockneck squash patty-pan (summer) squash large mushrooms baby corn small eggplant cubes of tempeh or pressed tofu Mix the marinade, add the vegetables and stir to make sure they are coated. Let sit overnight. Grill in a BBQ vegetable basket, or broil for a few minutes in an oven. Great finger food! From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Cruelty to Tempeh =================================================== I made this Saturday...it's vaguely Indonesian, and quite tasty! As usual all quantities are approximate since I rarely measure in the kitchen...serves (approximately) two. Prep time was about 1/2 hour. Lime Tempeh ----------- 1 block of tempeh 1/2 cup lime juice 1/3 cup light soy sauce 1 cup leftover white wine 8 cloves garlic, chopped coarse 2 tbs cumin Cut the tempeh in half the short way, then diagonally, yielding 4 triangles. Mix the remaining ingredients into a marinade, and marinate the tempeh for a couple of hours. Drain off and reserve most of the marinade, keep a little bit in the bottom of the roasting dish, and broil the tempeh in this for about 5 minutes on each side. From: Chuck Narad (narad@nudibranch.asd.sgi.com) Meanwhile... Vaguely Indonesian Stir-fry --------------------------- 1 head of broccoli, cut into florets (about 1 cup) 1 medium onion, quartered and cut 1/2" thick 1 carrot, sliced 1/4" thick 1/2 pound oyster mushrooms, sliced into strips remaining marinade (from above) 4 tbs. thai peanut-chili sauce 1 tbs corn starch dissolved in 1/2 cup warm water peanut oil Heat your wok, add a splash of oil and let heat. Quickly stir-fry the carrot, then broccoli, then onion, about 1 minute each. Add the marinade, stir one minute; add the peanut sauce, stir one more minute; then add the cornstarch and cook until it thickens. To serve, place a mound of jasmine rice on each plate, pile the stir-fry on one side of it, arrange two tempeh wedges around the other side, and garnish the tempeh with the garlic chunks from the roasting dish; pour any remaining sauce from the dish over the tempeh. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] 15-minute Pasta Sauce =================================================== Here's the sauce I usally whip up for lasagne, but it works great on its own too: 15-minute Pasta Sauce --------------------- 1 medium onion, diced 6-10 cloves of garlic, peeled, smashed, and minced 1 small green pepper, without the seeds, chopped 2 lg. cans tomato sauce Olive oil Mushrooms, chopped 2 small zuchinni, grated coarse red wine to taste spices (optional) parmesagen cheese Sautee onion, pepper, and garlic in olive oil until soft, then add tomato sauce. Add marjoram, basil, parsley, savory, black pepper, bay leaf, oregano, and nutmeg the way grandma cooked ("just enough of each!"). Let simmer on low. Add mushrooms and zuchinni. (nutmeg is the secret ingredient in really good tomato sauces). Sometimes I'll also drain, rinse, and chop a can of straw mushrooms and add them into this. (For a little fire, I'll add a tablespoon of Busha Brown's Jerk Sauce, or some cumin, or Hell Sauce (scotch bonnet pepper sauce)). A splash of red wine adds nicely to the flavor; pour the rest into the cook and the helpers. For lacto, add a couple of tablespoons of parmesagen cheese a few minutes before serving. If you like it thicker, add a small can of tomato paste. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [LACTO] Baigan Bharta =================================================== Someone on r.f.v.c requested a recipe for Baigan Bharta yesterday; here is one from Yamuna Devi's "The Best of Lord Krishna's Cuisine", slightly tweaked, that I make a lot. (also posted on r.f.v.c.) Baigan Bharta -------------- 1 medium eggplant 2 tbs ghee (or veg oil) 2 - 3 serrano chiles, seeded and diced 1/4 tsp compound asafetida (or < 1/8 tsp pure) 1 - 2 tsp cumin seeds 2 tsp ground corriander 1 tsp salt 2 tbs. chopped fresh cilantro 2/3 cup nonfat yogurt 1 - 2 tsp garam masala Bake the eggplant 40 minutes at 425F on a baking sheet. Split it and scoop out the pulp; discard the skin. Heat the ghee on medium; add cumin seeds, serranos, and asafetida. Cook until the cumin seeds darken. Add the eggplant, salt, and corriander; cook for about 10 minutes, stirring occassionally. When it thickens, remove from the heat, add the yogurt, cilantro, and garam masala, and serve. (The yogurt might curdle; to prevent that, let the eggplant cool first, then add the yogurt etc, then briefly reheat.) From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Rice with Different Stuff in it =================================================== (1995 note: I tried this last weekend, substituting a can of coconut milk in place of an equal amount of water. I had to increase the cooking time to about 25 minutes; it added a nice subtle undertone to the curry) ====================================================================== This is yet another variation of my Rice With Stuff in It recipe; it is a tasty and nutritious 30-minute one-pot casserole. Rice With Different Stuff In It ------------------------------- 1 1/2 cups uncooked rice (I use white basmati rice) 3 cups water 1 small onion, diced 2 cups chopped broccoli (florets and stems) 2 slices of dried pineapple, minced 4 oz. Baked Savory tofu* (from the store), cubed 1 cup sliced mushrooms (any variety) small handful of sunflower seeds 2 tbs garam masala 1 tsp ground cumin seed 2 tsp ground cardomom 1 tsp turmeric 1/2 tsp nutmeg 1/4 tsp cayenne pepper 1 TBS miso paste 1 TBS margarine or butter (for LACTO) * I buy this at a local HFS; it is basically tofu that has been pressed, marinated in soy and spices, then baked. It's also good cold, on a sandwich with mustard, tomato, and sprouts. Dump it all into a pot. Bring to a boil, stir, cover, and reduce heat to medium-low. Cook for 20 minutes, no peeking! May form a crust on the bottom. Serve with yogurt on the side. Variants include cashews, walnuts, brown and golden raisins, dried cranberries, carrot, cauliflower, precooked and cubed potato, mung sprouts, or just about anything you might find in the refrigerator. For brown rice, cook 40 minutes. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Y.A.S.S.: Yet Another Spontaneous Soup =================================================== Some friends came over last night for dinner and an underwater slide show. At 7:00 I started cooking, still with no clue what I was going to make. As the menu evolved on the stove, I ended up making a quick soup, broiled marinated vegetables (recipe to follow in another post), whole wheat couscous with toasted almonds, raisins, and miso, and a dish of banana squash with margarine. Not bad! Here's the soup, approximately: Yet Another Spontaneous Soup ---------------------------- 1 medium onion, diced 5 cloves garlic, minced 5 patty pan squash, sliced 2 medium zucchini, sliced 1 potato, cubed (note that one cubed equals one :-) 6 roma tomatoes, halved 1 can garbanzo beans, drained 1/4 cup brown lentils, words after the comma 2 tbs brown miso paste 1 tbs each marjoram, rosemary, oregano black pepper to taste 1 tbs olive oil 5 cups water (optional) splash of white wine or sake Saute the onion and garlic in a bit of olive oil until the onion turns translucent. Add the tomatoes and saute for a few minutes; add the patty pan and zucchini squash, saute for another few minutes. Add the water and bring to a boil; add the miso paste and garbanzo beans, reduce heat, simmer for about 10 minutes. Add the lentils, potatoes, and spices, simmer for another 20-30 minutes until the lentils are done. For a stronger flavor, add about 2 cups of broccoli florets. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Another Broiled Marinated Vegetables =================================================== Broiled Marinated Vegetables ---------------------------- 2 lbs. mixed baby squash (zucchini, yellow squash, patty pan, crookneck), split lengthwise 4 baby japanese eggplant, sliced into thirds lengthwise 1/4 cup olive oil 1 cup light soy sauce 1 cup lime juice 2 tbs fresh minced ginger 6 cloves garlic, minced 2 tbs ground cumin seed Mix it all together and marinate the vegetables for 1-2 hours. Spread them out in a flat casserole dish, cover with the marinade, and broil for about 10 minutes. Scoop out of the dish and serve. Note: any part that is not covered with marinade will burn. The leftover marinade make a good stir-fry sauce or gravy over rice etc. You can also marinate overnight, then grill the veggies on a BBQ in a grilling basket. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Black Bean-Cashew Chili =================================================== I was making some rice and heating beans last night when a bowl of chiles from my friend's garden caught my eye...one thing led to another, and this was the result. Black Bean and Cashew Chili --------------------------- 1 small onion, diced coarse 3 cloves garlic, minced 1 jalapeno, seeded and diced 1 anaheim chile, seeded and diced 3 roma tomatoes, cut into 8ths 1 15 oz can black beans (or prepare from dried) 1/4 cup cashews 1/4 cup frozen corn 1 tsp cumin 1 tsp chili powder 1/2 tsp cinnamon 1/4 tsp cayenne 1/4 tsp red pepper flakes 1/2 can beer (something with flavor, not coors light dry clear) 2 tbs olive oil Saute the onions and garlic in olive oil over a medium-low heat until the onions turn translucent. Add the jalapeno and anaheim chiles and saute a few more minutes. Add the beans with the liquid, tomatoes, cashews, spices, and beer, and bring to a low boil. Keep it boiling, stirring frequently, until most of the liquid has evaoprated (about 30-40 minutes). About 10 minutes before it is ready, add the corn. Serve with rice and warm tortillas. If you're not from the planet Vega :-) serve with a side of nonfat yogurt. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Portabello stir-fry =================================================== I can't believe that nobody turned me on to portabello mushrooms before! Some friends were coming over for dinner monday, and I stopped off to get something for a stir-fry. The grocery was out of oyster mushrooms, but there was an unmarked bin with these *huge* mushrooms in it. I flagged down a grocery clerk and asked him what they were. He went in back, came out in a few minutes, and told me "$4.50 per pound." I explained that I was more interested in what *type* of mushroom it was... So I picked up two mushrooms and some other odds'n'ends and made a stir-fry, served along with bannana squash steamed and mashed with butter and nutmeg, and some leftover Rice With Stuff In It (see the archive). The stir-fry was pretty basic, but for new folks that haven't seen one before... Portabello Stir Fry --------------------- 2 Portabello Mushrooms (about 1/2 pound) cut into 1" x 1/2" x 1/2" 1 carrot, sliced about 1/4" thick 1 medium zucchini, sliced about 1/4" thick 1/2 head broccoli, cut into florets; stem is split and sliced 1/4" thick 1 can sliced water chestnuts 1/2 lb. extra firm tofu, drained and cut into 1/2" cubes and/or anything else that seems like a good idea at the time. 1 TBS mellow brown rice miso paste 2 cloves garlic, minced 1 tsp fresh ginger, minced 1/8 tsp chinese 5-spice mix 2 tsp soy sauce 1 cup warm water 1 tbs cornstarch, dissolved in a few tbs hot water splash of sake or white wine or dry sherry 1-2 tbs peanut oil dissolve the miso in the water. dissolve the cornstarch in a small amount of hot water and add to the miso, along with the soy sauce and 5-spice mix. set aside. heat the wok, then add the oil; heat for a minute and swirl around to coat the wok. Add the garlic and ginger, stir around until the garlic starts to brown. Add the mushrooms, toss for about 3 minutes until they start to soften. Add the carrots, stir for about 2 minutes; then the broccoli, another minute; then the water chestnuts, another minute; then the tofu. Add a splash of sake, stir for another minute or two as the steam melds everything, then pour on the sauce. Stir until it thickens (about 3 minutes), then serve with rice or noodles. the portabellos have a chewey, firm body and a rather strong flavor, very nice! I think next I'll try some kind of dish mixing whole caps with eggplant...I'll let you know in a week or so! as always, "eat! eat!" From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [VEGAN] Red & Green Slaw =================================================== Red & Green Slaw ---------------- 3 c shredded red cabbage 3 c shredded green cabbage 1 small red onion, sliced thin 2 tbs olive oil 2 tbs red wine vinegar 1/2 c minced cilantro 1/2 tsp salt 1/8 tsp cayenne pepper 2 tbs orange juice Toss all of the ingredients together, let stand for 30 minutes. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [LACTO] Quick pasta and peas =================================================== This is another one of those "nothing in the house" recipes. Quick Pasta and Peas ------------------- 1/2 lb. small shell pasta 1 6-ounce can of peas, or frozen equivalent 3 cloves garlic, chopped 1/2 small onion, chopped 2 tbs. butter or margarine 1 tbs grated parmesagen black pepper to taste 1 tsp dried basil 4 tbs. nonfat yogurt. Cook the pasta, drain, and set aside. In the same pot, melt the butter, then sautee the garlic and onion until soft; add the peas and basil, sautee a few minutes, then add the pasta and pepper and mix well. Dump into a serving bowl, and stir in the yogurt and parmesagen. If you have mushrooms handy, they'd also be good to throw in and sautee. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [LACTO] A Most Excellent Repast =================================================== I've been getting reaquainted with an old friend from college (ran into him at a Dead show this summer) and he suggested that we crack open a bottle of 1977 port this weekend. I was reminiscing over the garlic fests we used to hold back in school, and decided to do a garlic- intensive meal to accompany it. A few more folks were invited, along with several cabernets... WARNING: this meal rates high on the fat and cholesterol scales; we're either intentionally overdoing it, or testing the theory that red wine and garlic help to fight cholesterol buildup :-) If it's worth doing, it's worth overdoing... The Menu: Portabello Steaks Picata Basil-garlic fettucini with mushroom alfredo sauce Killer garlic bread Green salad with garlic dressing Desert: Warre's 1977 Vintage Port The two main dishes were, of course, experiments. Always experiment on your guests! Mushroom-Alfredo Sauce (serves 4) ---------------------- 1 lb. mushrooms, sliced 1 lg. onion, chopped 4 cloves garlic, minced 16 oz fresh alfredo sauce olive oil white wine Sautee the onions and garlic in olive oil over a medium heat until they start to turn translucent. Add the mushrooms and a splash of white wine; sautee, stirring constantly, until the mushrooms have shrunk and most of the liquid has come out of them. Drain the liquid and reserve for later. Add the alfredo sauce to the mixture, heat gently, and serve over fresh basil-garlic fettucini. Note: I bought the alfredo sauce at a local pasta shop; purists would want to make it from scratch. Are there any good recipes out there? I know it has cream, butter, flour, parmesagen cheese...hmmmmm, I can feel my arteries hardening... Portabello Steaks Picata ------------------------- 6 large portabello mushrooms, sliced 3/4" thick mushroom broth (from above) lemon juice butter white wine capers olive oil Brush the mushroom slices lightly with olive oil, and arrange the pieces in a baking dish. Bake uncovered at 350 F for around 20-30 minutes, until the mushrooms are dark brown and slightly shrunken. Meanwhile, heat the mushroom broth, add an equal amount of white wine (about 1/2 cup), 1/3 cup lemon juice, 1 stick of butter, and 1 TBS capers. Simmer for a few minutes, then pour over the mushrooms just before serving. I think next time I'll thicken the sauce with arrowroot or cornstarch, just a little. The mushrooms come out very chewy and flavorful, great stuff! Oh, and I probably slipped in a few cloves of minced garlic on general priniciples... From: Chuck Narad (narad@nudibranch.asd.sgi.com) Killer Garlic Bread ------------------- 1 *head* of garlic, minced (not a typo!) 3/4 stick butter 2 TBS italian spice mix 4 tbs fresh grated parmesagen cheese 1 loaf extra sour sourdough french bread Melt the butter, mix in everything else; split the loaf lengthwise, spread the mixture on the bread, and broil (on the lower oven shelf) until the surface just starts to toast. Wear goggles and gloves, and warn any neighbors that may be vampires. There was dessert, too, but since nobody in their right mind would want dessert after this large a meal, I won't mention that it was ice cream, sans garlic. If you really get into it, you might want a bottle of Rappazini Garlic Dinner Wine from Gilroy; that's what used to trigger the fests back at UCSB. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [LACTO] Egg-roll Shepherd's Pie =================================================== Ever have one of those meals that sort of evolves while you are cooking it? I started out daydreaming about mashed potatoes with various veggies in it while driving home last night, but it took on a few twists in the kitchen. The result was a simple and hearty main dish which took about an hour to prepare. It is lacto, but can be made vegan with a few omissions (margarine for butter, skip the yogurt). As always, proportions are approximate and contents listed are what I found staining the counter this morning; YMMV (Your Meal May Vary). Egg-Roll Shepherd's Pie ----------------------- 7 new potatoes (pink skinned), whole with skin 1/4 head cabbage, shredded 1/2 pound mushrooms, sliced 1 small onion, chopped 3 cloves garlic, minced 1 large carrot, grated small handful sunflower seeds (about 1/4 cup? or more...) handful raisins (about 1/2 cup?) 2 tbs. butter or margarine 1/2 cup nonfat yogurt 1 tbs. oil pepper to taste splash of white wine Preheat oven to 350 degrees. Cook the potatoes in their skins (either boil them, or puncture and microwave). Meanwhile, heat the oil in a skillet over medium heat. Sautee the garlic, then onion, until soft. Add the mushrooms, sautee until they shrink a bit; add the cabbage, then a splash or two of white wine, continue stirring until the cabbage softens a bit. Add the carrots, sunflower seeds, and raisins, stir, and set aside. (At this point I thought, wow! This is a great filling for eggrolls, it just needs some black fungus and a touch of soy sauce. Nah, I have those potatoes ready. Hmmm...add some lotus leaf and hoisin sauce, perfect filling for mu-shu. Nah, I have those potatoes ready. Hey, mash with the potatoes, a bit of cumin, corriander, and turmeric, and wrap it in those whole-wheat chapatis! Nah, I already preheated the oven. Guess I'll make a shepherd's pie...) Mash the potatoes with a hand masher (not too smooth, the chunks of skin should still be noticable); add the butter and yogurt, season with pepper. Spread the mushroom/cabbage mixture with all juices in a 9" x 9" pyrex baking dish. Cover with the potato mixture and smooth it out. Bake at 350 for 30 minutes; let cool for about 5 minutes and serve. Heavy bread and a green salad would be good accompaniments. Serves 4. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [LACTO-OVO] couscous casserole =================================================== I guess this is a fairly traditional casserole, but it might give inspiration to those looking for quick and easy recipes. Couscous Casserole ------------------- 1 cup whole wheat couscous 1 tsp. miso paste (or 1 veg. bullion cube) 1 medium onion, diced 1/2 pound mushrooms, sliced 1 stalk celery, chopped 1/4 cup sunflower seeds or cashews pepper to taste 1/4" x 2" slivers of red or green bell pepper 1 tsp marjoram 2 eggs, lightly beaten 1 cup water 1/4 cup shredded mozzarella preheat oven to 350 degrees F. bring water to a boil; add miso, stir, add the couscous, stir, cover, and take off of the heat. let stand for 5 minutes, then fluff. mix in the rest of the ingredients except for the cheese. dump into a greased 9" x 9" baking dish, smooth, and top with the cheese. Bake 30 minutes uncovered. Optional: raisins, cubed zucchini, grated carrot, shredded cabbage. From: Chuck Narad (narad@nudibranch.asd.sgi.com) =================================================== [LACTO-OVO] Stuffed Torte/Pot-pie/Kugel Thing =================================================== Well, it's been a few weeks since I went totally crazy in the kitchen, so when some friends dropped by spontaneously for a Red Dwarf marathon on Sunday, I knew that the time had arrived! I had a pound of fresh baby asparagus, and wanted to create something around them involving mushrooms and angel hair pasta. I had something vague in mind that involved a variant of the casserole family, or maybe something quiche-ish but there were only two eggs in the house. It wasn't clear what was going to emerge from the kitchen, me or the casserole, but that was a risk I was willing to take. Besides, I was experimenting on my guests. The result (recipe follows) worked really well for the mix and balance of flavors and textures, but didn't quite hold together in the way I'd hoped; at the end I've added some suggested changes, and other suggestions are welcome! The casserole came out layered, with one layer including a gravy, one layer including torn up bread, and the top involving pasta and raisins held together with egg, so the only possible name for this beast is Stuffed Torte/Pot-Pie/Kugel Thing (From Beyond?) ------------------------------------------------ 1 lb. fresh asparagus, thin as possible, cut into 1" lengths 1 1/2 lb. mushrooms, sliced and lightly chopped 1 onion, chopped 5 cloves garlic, smashed and minced 1 small onion, halved and sliced 1/4" thick 8 roma tomatoes, cut into eights 3 slices wheat bread, torn up 1 lb. angel hair pasta, cooked slightly soft (beyond al dente) 1 package Soy Deli Savory Baked Tofu, cut into 1/2" cubes (I think just 1/2 pound of pressed tofu would do the trick) 2 eggs handful of raisins handful of sunflower seeds or cashews sage corriander black pepper marsala wine (you find it near cooking sherry in the store) butter or margarine to grease the pan olive oil water 2 tbs flour soy sauce 1 tsp lemon juice bread crumbs Preheat the oven to 350 F. Cook the pasta according to the directions on the package, and drain. Meanwhile, heat a saucepan medium, add a splash of olive oil, and sautee the chopped onion and garlic until soft. Add the mushrooms, and reduce them, stirring regularly. Add a couple of healthy slugs of marsala wine while they are cooking. They'll take about 15 minutes to cook, you may want to reduce the heat a bit and cover to keep the liquid in. Pour off the broth and reserve. Grease a 9" x 12" baking dish. Mix the mushrooms, bread, 1 tbs dried sage, 2 tsp corriander, 1 tsp. soy sauce, and black pepper to taste, then spread this mixture evenly in the baking dish. This is the "stuffing" layer. For the next layer, evenly spread the asparagus, tomatoes, tofu, and the sliced onion. Make a gravy using the broth from the mushrooms, flour, a little butter, and some soy sauce, adding water to make enough for the layer, perhaps 2 cups? Then pour the mixture over the asparagus layer. This is the "pot pie" layer. For the next layer, beat the 2 eggs, and toss with the pasta, raisins, sunflower seeds, lemon juice, and black pepper to taste. Spread this mixture evenly over the top of the dish. This is the "kugel" layer, and together the 3 layers make a sorta torte. Sprinkle with bread crumbs, and bake at 350 F for 30 minutes. Let cool for 5 minutes, slice and serve; I served it with a side of steamed bannana squash mashed with a little butter, and bread. Makes 6-8 servings. Possible changes: The textures and flavors played very well together. The dish was a touch bland, perhaps some fresh herbs in the pasta layer would help. Also, it didn't hold together as much as I'd hoped, and the bread absorbed too much of the gravy. Two thoughts there; you could add an egg or two to the mushroom layer, which would both firm it up and cut the absorption; and you could put the pot-pie layer on the bottom and the mushroom stuffing layer in the middle. I think I'll do both in the next pass (which would of course be Return of Son of the Torte/Pot-Pie/Kugel Thing (From Beyond)...) I haven't made a lot of gravies in my life, so this one didn't quite pan out; next time I'll pull down the Settlement Cookbook for pointers, and tap into the wisdom of the ages. Maybe some miso and more flour. Meanwhile I'm working on rather interesting menu for a dinner blow-out, and need suggestions for desserts that involve some kind of mushroom. don't ask why :-) From: Chuck Narad (narad@nudibranch.asd.sgi.com)