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Articles 1 to 12 of 74:
Lazy Susan's Fiery Classroom Sauce
Pulse blend in food processor until desired consistency. Marinate tofu, veggies, etc. overnight. Grill over slow fire until done. Serve with Basmati rice and a large salad 1 Bermuda Onion minced fine 2 TBS liquid sweetener, eg maple syrup 2 TBS ... [... more]
International Vegetarian Union |
Home-Made Tofu
I have just tried making tofu for the first time, and I am delighted with the result. Of course, all of you out there may have done this already, but it's new to me. Dissolve the epsom salts or nigari in the hot water and add to the milk. Line a ... [... more]
International Vegetarian Union |
Vegan Collard Greens
Hey! I am going to include a recipe for Vegan Collard Greens a nice gentleman posted for me last summer. Please step forward so I can credit you properly! Here it was: Chop onion, brown in frying pan. Add collard greens, stir up, add oil and ... [... more]
International Vegetarian Union |
Flavored Rice
This recipe is one of those classic side dishes that you can utilize for lunch or dinner several times during the week. It was originally prepared with and onion soup mix as listed below, but it is just as good prepared with vegetable broth, or ... [... more]
International Vegetarian Union |
Quick Spiced Potatoes
When seeds splutter add onion and cook until slightly browned. Heat oil in heavy pan over high heat. Add asafoetida, cumin seeds and mustard seeds. Add potatoes and garlic. Stir until lightly browned. Add spices. lower heat and cook until ... [... more]
International Vegetarian Union |
Cooked Amaranth
Recipe By: Deborah Madison, "Vegetarian Cooking for Everyone" Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the . [... more]
International Vegetarian Union |
Grilled Portobello Mushrooms
Place remaining ingredients, except canola oil, into a blender. Blend on a medium speed, slowly adding canola oil until all is blended. Pour marinade into a sealable, non-reactive container and add the mushrooms. Turn to coat well, cover, ... [... more]
International Vegetarian Union |
Potatoes in mustard oil and spices
Heat mustard oil in heavy based saucepan over high heat then add cumin seeds and ground asafoetida. When seeds splutter add potatoes and cook stirring for about 2 mins until they change colour and begin to look opaque but not translucent. Lower ... [... more]
International Vegetarian Union |
Tangerine Frisee Salad with Grilled Sweet Potatoes
Wash sweet potatoes and boil in water until cooked 3/4 through, about 20 to 25 minutes. For marinade, combine oil, soy sauce, garlic, sugar, and parsley sprigs in a resealable plastic bag. Close bag and marinate 6 to 8 hours or overnight, turning ... [... more]
International Vegetarian Union |
Grilled Eggplant wtih Peanut Miso Sauce
Place slices in center of cooking grate; grill 10 minutes, turn; grill another 5 minutes. 1 medium eggplant, peeled and cut crosswise into 1-inch thick slices Vegetable oil 1 recipe Peanut Miso Sauce (see separate recipe) Brush eggplant slices ... [... more]
International Vegetarian Union |
Eat your greens!
This is probably old hat to many of you, but in the past few weeks I've run across some (non-cyber) newbies (i.e., real live humans!) who want to eat more leafy greens, but don't know how to cook 'em. Wash the greens (works with spinach, chard, ... [... more]
International Vegetarian Union |
Tofu Sour Cream
Process several minutes until the mixture is very smooth and creamy. 1) Place all the ingredients in a food processor fitted with a metal blade or in a blender. 2) Transfer the mixture to a storage container, and store it in the refrigerator. It ... [... more]
International Vegetarian Union |
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