(1297)  Fri 8 Jan 93 22:59
By: Lawrence London
To: ALL
Re: Vegetarian recipes (part3)
St: Local
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@MSGID: 1:151/502 0416cd0b
@PID: FM 2.02
Article 18339 (160 more) in rec.food.veg:
From: ruthb@hotspring.sitka.sun.com (Ruth Blackburn)
Subject: Re: REQ Tofu recipes
Date: 25 Nov 92 19:09:26 GMT

This is based on a recipe from _Chinese Meatless Cooking_ by
Stella Lau Kessler (I think that's her name).

Leeks and Tofu

4 blocks of tofu (the usual 3"x3"x1")
2 - 4 leeks (how much is determined by how much you like leeks)
oil (maybe 1 Tbsp?)
1 Tbsp tamari (more to taste)
freshly ground black pepper to taste

Rinse leeks well (get the dirt out from between layers) and chop, greens and
all
.
Heat oil in wok or skillet and add leeks.  Saute a few minutes, even to the
point of the leeks' starting to turn brown on the edges.  Add chopped, cubed,
triangulated tofu (your choice of shape and size) and tamari.  Grind some
black pepper in and saute for a few minutes until all is heated through.
I like the leeks to have some crunch left, so I tend not to cook the dish for
too long.  You might need to add a little water to prevent sticking to the
pan.  If I remember right, the original recipe does call for some water and
cornstarch to make a sauce.

Article 18391 (155 more) in rec.food.veg:
From: altar@beaufort.sfu.ca (Ted Wayn Altar)
Subject: Quick Lentil-Kale Soup
Date: Sun, 29 Nov 1992 08:33:36 GMT


                   QUICK LENTIL-KALE SOUP


INGREDIENTS:

     1 cup lentils
     7 cups water

     4 cups (about 1 lb) chopped kale (or spinach, or
          chard).  Alternatively, the kale could be cut into
          1/2 inch strips

     1 large onion, chopped
     1 celery stalk, chopped
     3 tomatoes, chopped
     1 medium carrot, chopped.
     3 Tbs chopped parsley

     1 bay leaf
     1/4 tsp ground thyme
     1-2 Tbs soy miso (optional)
     pinch of pepper


PROCEDURE

Cook for about 30 to 60 minutes the lentils in a heavy pot
(beans tend to stick to the sides of thin pots).

While the lentils are cooking briefly saute the onions in
water and add parsley, bay leaf.  When onions are soft add
the celery.  Stir for about 2 minutes then add the carrots.
Briefly saute until the carrots are brighter in colour but
still a little crunchy.  Add the lentils and tomatoes and
stir the kale into the lentils.  Keep stirring.

When the kale is wilted, add water and the rest of the
seasoning.  Simmer the soup for about 5 to 10 minutes.
Serves about 4 to 6.

Article 18398 (154 more) in rec.food.veg:
From: tara@starburst.umd.edu (Tara McDermott)
Subject: Re: REQ Tofu recipes
Keywords: tofu
Date: 29 Nov 92 16:00:50 GMT

Southern Baked Tofu
-------------------

Ingredients:
garbanzo flour or
brown rice flour (1/4 cup)
corn flakes (small handful)
celery salt (1/2 - 1 tsp)
sage (1 tsp or more)
touch of salt (very small amount)
nutritional yeast (lots - 1/2 cup or more - taste to make sure of the
   amounts)
corn meal (3/4 to one cup or more)
margerine
tofu

Cup up as much tofu as you think you'll eat into 1/4 inch thick
slices.  In a medium bowl mix up all the dry ingredients.  In a small
skillet, heat up 1/2 - 1 stick margerine.  When completely melted, dip
tofu into margerine - enough to moisten the surface.  Transfer tofu to
dry breading, and cover both sides.  Transfer breaded tofu to a tray,
casserole dish, or cookie sheet.  Bake until crunchy/warm, about ten
or 15 minutes.

It tastes delicious by itself, but a nutritional yeast gravy tastes
good on top.

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