Instructions
- Preheat oven to 350F.
- Combine tofu & macaroni.
- Place in a baking dish. Pour gravy over the mixture & bake 20 minutes.
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Baked Flatbread With Garlic (Lahsooni Naan)
Ingredients
- 4 Cups all-purpose flour Unbleached
- 2 Tsp baking soda
- 1 Tsp Cream of tartar
- 1/4 Tsp sea salt
- 1/2 Cup Water
- 1 Tbsp Egg replacer
- 1 Cup Soymilk or lowfat milk
- 2 Tbsp Canola oil
- 1/4 Cup Olive oil or melted ghee
- 2 Cloves garlic Minced
Servings: Flatbreads
Instructions
- Combine flour, baking soda, cream of tartar and salt. Set aside.
- Whisk water and egg replacer.
- Mix egg replacer, soy milk and canola oil in a large bowl.
- Add flour mixture to soymilk mixture and stir until dough forms a ball. Knead briefly, place in a greased bowl and cover with a damp towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3 hours.
- Preheat oven to 400 degrees F. Lightly oil
- Lightly oil baking sheets.
- Saute garlic in olive oil for 2 minutes. Set aside.
- Lightly coat hands with vegetable oil and knead dough on a lightly floured surface until smooth, about 3 minutes.
- Divide dough into 12 equal pieces and roll each into a ball.
- Flatten each ball with hands, roll into an oval about 3/8" thick and stretch ends to form a teardrop shape (wide at base and tapering to a point on top).
- Place on baking sheets and brush with garlic oil.
- Bake on middle rack for 6 to 8 minutes.
- After baking, place under broiler to brown.
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Baked Cranberry Squash
Ingredients
- 2 Each Acorn squash Large, split lengthwise and seeded
- 1 Cup Pear chopped
- 1/2 Cup raw cranberries fresh or frozen
- 3 Tbsp Orange Juice Undiluted concentrate
- 3 Tbsp Honey or Maple Syrup
- 1 1/2 Tsp Ground cinnamon
- 1/2 Tsp Ground allspice
Servings:
Instructions
- Preheat oven to 400 degrees.
- Place squash cut side up on foil-lined baking sheet.
- In a large bowl, combine pear, cranberries, orange juice concentrate, honey or syrup, cinnamon and allspice. Spoon mixture into squash cavities.
- Use any extra liquid to brush cut edges of squash.
- Bake 45 minutes to 1 hour, or until squash is soft.
- Serve hot. Serves 4 to 6.
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Baked Bulgur With Pecans
Ingredients
- 1 cup Bulgur wheat uncooked
- 1/2 tsp Dried basil
- 1/8 tsp salt
- 1/8 tsp pepper
- 2 cup Boiling water
- 1/4 cup Pecans Chopped
Servings: People
Instructions
- Preheat oven to 350 degrees.
- Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
- Place bulgur, basil, salt and pepper in prepared baking dish.
- Add boiling water and mix well.
- Cover tightly and bake 20 minutes.
- Fluff with a fork, add pecans, and mix well.
- Serve hot.
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Baked Bean Creole
Ingredients
- 1 Each onion Large, chopped
- 1 Clove garlic crushed
- Oil for frying
- 2 Each green bell peppers diced
- 3 Stalks celery sliced
- 2 Tbsp flour
- 1 Can Tomatoes 15 oz
- 1 Can Tomato paste 6 oz
- 1 Pinch basil
- 1 Pinch Rosemary
- 2 Cups Pinto
- 1/2 Cups Breadcrumbs
- Water
Servings: people
Instructions
- Saute onions & garlic lightly in oil.
- Add pepper & celery. Fry for several minutes till tender.
- Stir in the flour & add tomatoes.
- Add tomato paste & herbs & beans.
- Mix in breadcrumbs. Add a little water if too dry.
- Spoon into oiled casserole & sprinkle breadcrumbs on top.
- Bake for 30 minutes at 350ËšF.
- Serve with rice & salsa sauce.
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Baba Ganouj (Tangy Eggplant Dip)
Ingredients
- 2 each Eggplants Medium
- 2 tbsp Tahini
- 2 Cloves garlic pressed
- Juice of 1 lemon
- 2 tb Fresh parsley Chopped
- 1/2 tsp salt
- Black pepper to taste
Servings: people
Instructions
- Preheat oven to 300ËšF.
- Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork.
- Add remaining ingredients and mix well.
- Makes 4-6 sandwiches or serves 6-8 as a dip.
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Adrak
Ingredients
- 2 tbsp Ginger Fresh, grated
- 4 Cups Stock or water
- 3/4 tsp salt
- 1 Tbsp Cumin seeds toasted
- 1/2 Tsp black pepper
- Juice of one lemon
- Fresh coriander leaves
Servings: people
Instructions
- Put grated ginger & stock into a pot & bring to a boil.
- Simmer 30 minutes till the water has reduced by half. Add salt, cumin & pepper. Simmer for another 2 minutes.
- Squeeze in lemon juice & garnish with coriander.
- Excellent as a cold remedy & as a starter to an Indian meal.
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Anasazi & Pinto Beans with Hominy & Green Chiles
Ingredients
- 1 1/2 cups Dried anasazi beans
- 1 1/2 cups Dried pinto beans
- 10 cups Water
- 1 tsp salt
- 3 cups Dried indian hominy
- 3 each ea Green anaheim chiles
Servings: people
Instructions
- Soak the beans overnight in water to cover.
- In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.
- Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.
- While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.
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Anasazi Bean Stew With Cornmeal Dumplings
Ingredients
Bean Stew
- 1 1/2 cups anasazi beans or pinto beans
- 3 cups Water
- 2 cups onions Chopped
- 1 cup celery Chopped
- 1 1/2 cups carrots Sliced
- 1 each kombu strips, rinsed
- 1/2 cup whole kernel corn
- 3 each Bay leaves
- 2 tsp dried savory
- 2 cup tomato puree
- 1 tbsp balsamic vinegar
- 2 tbsp low-sodium tamari
Cornmeal Dumplings
- 1/2 cup cornmeal
- 1/4 tsp sea salt
- 1/8 tsp baking powder
- 5 1/4 oz extra-firm silken tofu
Servings: people
Instructions
- Combine beans, water, onions, celery, carrots, kombu, corn, bay leaves, savory and tomato puree in a large soup kettle.
- Bring to a boil, reduce heat and simmer until beans and vegetables are tender, about 45 minutes.
- Remove kombu, slice into bite-size pieces and return to kettle. Stir in vinegar and tamari.
- While the stew is cooking, prepare the dumpling dough (below).
- Bring stew to a slow boil over medium heat and drop tablespoonfuls of batter onto surface of stew. Cover and cook for 10 minutes.
- Remove dumplings with a slotted spoon to a serving bowl.
- Stir stew to mix well. Ladle stew into individual serving bowls and top with dumplings.
- Serve immediately.
- Delicious with cooked greens and a tomato salad.
Dumplings
- Cornmeal Dumplings: (Makes about 8 dumplings) In a medium-size mixing bowl, combine cornmeal, salt and baking powder.
- Blend tofu in a blender or food processor until smooth and creamy. Add tofu to cornmeal mixture and mix well.
Recipe Notes
Hints: For fresh tomato puree, place 3 to 4 medium-size tomatoes in a blender and blend until smooth.
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Anasazi Beans With Juniper
Ingredients
- 2 cups Anasazi or pinto beans Dried
- 10 each Coriander seeds
- 8 each Juniper berries
- 1 each onion small
- 1 tbsp Sunflower oil or light olive oil
- 1 tsp red chile Ground
- 1 tsp Mexican or Greek Oregano Dried
- 2 1/2 Quart Water
- salt
Servings:
Instructions
- You can find juniper berries in the spice section of specialty food markets.
- Sort through the beans, rinse them well, cover them with cold water, and set them aside for six hours or overnight. (Or use the quick-soaking method.)
- Bruise the seeds and berries in a mortar, and chop the onion into small squares.
- Warm the oil in a wide-bottomed soup pot; add the onions, coriander seeds, juniper berries, chile and oregano. Cook together over medium heat for 3 or 4 minutes, stirring occasionally.
- Drain the beans and add them to the pot along with the fresh water. Bring to a boil; then lower the heat and simmer for 40 minutes. Add salt to taste and continue cooking until the beans are as tender as you like them ~ probably another 30 minutes or so.
- When done, check the seasoning.
- Serve the beans in a bowl with the broth.
Recipe Notes
There are lots of tasty additions you can use -cilantro, mint, scallions, sour cream, cheese and so on. But try the beans plain first.
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