Recipes Of The World

Add to: | | yabbitgirl, 04/30/07

Spanish Artichokes

Ingredients (use vegan versions):

    4 large, heavy fresh artichokes
    1 to 2 cups breadcrumbs
    seasoning for breadcrumbs:
    1 teaspoon sweet paprika
    1/2 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/4 teaspoon ground mustard
    1/4 teaspoon black pepper
    1/2 cup vegan parmesan-type cheeze
    1 medium onion, chopped
    1 clove garlic, pressed (to taste)
    3 tablespoons olive oil
    2 cups frozen peas
    1-2 cups white wine
    1 bay leaf

Directions:

The artichoke stems (if on) are edible if peeled, like broccoli. Use kitchen shears to remove the spiny points of the leaves, and maybe the f…

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Recipe submitted by keda, 04/28/07

Pelmeni With Potato Filling

Ingredients (use vegan versions):

    1 1/2 cup flour
    1/4 cup room temperature water
    2 tablespoons ground flax-seed
    1 teaspoon salt
    3 large potatoes
    1 medium onion, chopped
    handful of chopped parsley or dill
    1 tablespoon vegan buttery spread (optional)
    seasonings to taste

Directions:

In a bowl beat flax-seed, salt and water.

Start adding flour, mixing with a spoon.  When you feel you can handle the dough, dig in with your hands. Knead, roll into a ball and let develop for 20 minutes.

Meanwhile boil potatoes until done. Drain them and mash with chopped dill/parley, onion and vegan buttery …

Add to: | | lorlor80, 04/28/07

Orange Chicken Style Tofu

Ingredients (use vegan versions):

    3 tablespoons olive oil, divided
    1 block extra firm tofu, drained and pressed
    2 garlic cloves, minced
    2 green onions, chopped
    1/4 cup and 2 tablespoons water
    1 tablespoon orange juice
    1 tablespoon lemon juice
    1 1/2 tablespoons vinegar
    2 tablespoons soy sauce
    1/4 cup packed brown sugar
    1/2 teaspoon red pepper flakes, or adjusted to your taste
    2 teaspoons cornstarch
    1 tablespoon water
    hot cooked rice

Directions:

Cut tofu into bite sized pieces and saute in 2 tablespoons oil until browned.

Meanwhile, in a small saucepan, saute garli…

easy and yummy! Here is the recipe: http://www.kutv.com/content/lifestyle/recipes/default.aspx

Add to: | | Anna1111, 04/07/07

Greek Style Tahini Sauce/Dip

Ingredients (use vegan versions):

    1/2 cup tahini, stirred well
    1 teaspoon fresh minced garlic
    1/2 teaspoon salt
    1/4 cup lemon juice
    water

Directions:

This recipe is made to taste.  Measurements are only approximations.

Stir the garlic and salt into the tahini.  Begin adding the lemon juice, a little at a time. The tahini with get thicker at first instead of thinner (if anyone can explain to me why, I’d love to know). Taste, and adjust flavour balance to suit yourself.  Then add water, a little at a time, until the dip is the consistency of pancake batter or stirred yogurt. It should pour, but wh…

No fat in this quiche! Here is the recipe: http://www.kutv.com/content/lifestyle/recipes/default.aspx

Add to: | | pinklenin, 04/03/07

Watch the Teeth Go (Imitation-Indian Dish)

Ingredients (use vegan versions):

    2/3 cup jasmine rice
    1/2 cup frozen spinach (semi-thawed)
    1/3 cup garbanzo beans/chickpeas
    6 oz firm tofu, diced
    1/3 cup rice/almond/soy cheese (optional)
    1/2 cup vegetable broth
    1 teaspoon soy sauce
    1 teaspoon curry powder
    1/2 teaspoon Chinese five spices
    1/2 teaspoon cumin
    1/4 teaspoon seasoned salt
    1/2 teaspoon coriander
    dash white pepper
    olive oil

Directions:

This recipe came into being through me futzing around in the kitchen in an attempt to re-create Amy’s (frozen) Palak Paneer. I quickly realized Palak P…

Add to: | | prettyin_punk, 04/03/07

Sushi Gone Wild

Ingredients (use vegan versions):

    1/2 cup sushi rice, quick cooking rice or brown rice
    1-2 tablespoons red wine vinegar
    1-2 tablespoons unrefined sugar
    1-2 nori wrap
    julienned spinach and red cabbage
    cooked tofu (any way you like)
    green onions

Directions:

Cook rice according to the package.  After thatÂ’s done, add the vinegar and sugar and cook for about a minute.  Transfer it into a bowl and refrigerate it for a little bit. Spread the rice over the nori and sprinkle the veggies down the middle. ROLL ROLL ROLL!

Eat.

(Since I didÂ’t have a bamboo mat, I shaped mine with paper towels and my hands …