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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Avocado And Green Chili Soup
Ingredients
- 2 Each avocados. Ripe
- 3 Cups Soy milk
- 1 Can green chilies 4.oz can, chopped
- 1 Each onion Medium, Chopped
- Salt and pepper to taste
- 2 Tbsp lemon juice
- 2 Tbsp Dry sherry
For Garnish
Servings: People
Instructions
- Cut the avocados in half and remove the pits. Scoop out the avocado pulp and puree in a blender.
- Add the remaining ingredients except garnish to the blender and puree until evenly smooth.
- Pour the mixture into a serving bowl, garnish, and serve immediately.
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Aubergine And Sesame Pate
Ingredients
Servings: People
Instructions
- 1. Preheat the oven to 200c/400f/Gas 6. Bake the aubergine
- Bake the aubergine for 25-30 minutes until tender. Cool slightly , then peel and puree the flesh in a blender or processor.
- Add the garlic, tahini and lemon juice and process until mixed. With the motor running, drizzle in the oil to make a smooth paste. Season to taste.
- Transfer to a serving dish, garnish and serve cold with pita bread.
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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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African Spinach & Peanut Butter Stew
Instructions
- Slice the onions and fry in oil until soft. Peel the
- Peel the tomatoes in boiling water (or use tinned tomatoes). Slice and add to the onions.
- Wash, trim and chop the spinach coarsely. Add to the stew and cook, covered, over a medium heat for 5 minutes, and cook, covered, over a medium heat for 5 minutes, stirring to prevent sticking.
- Thin the peanut butter with hot water to make a smooth paste. Add to the stew. Season with salt and pepper and cook for another 5 - 10 minutes, stirring and adding water if necessary to prevent sticking.
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