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RECIPE: recipes galore....vegan ~~~~~merry christmas!

Posted by
Phyllis A
(phiddus@hotmail.com) on
Sun, Dec 24, 00 at 12:51

ROASTED CHICKPEAS [EGG AND DAIRY FREE]

This makes an excellent snack, nutritious and delicious. Try it instead of potato chips.

2 cups cooked chickpeas, drained well
1/2 teaspoon black pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon cayenne pepper

This couldn't be simpler to make, especially if you use the canned peas. Preheat oven to 400 degrees Fahrenheit. Mix the peas with the seasonings and spread them out evenly on a nonstick baking sheet. Bake for 45 minutes or until the peas are browned and crispy.
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SPLENDID SPELT (EGG AND DAIRY FREE)
If you haven't heard, spelt is making a comeback--well, in the United States, anyway. It's always been fairly popular in other parts of the world. For those of you who are not familiar with it, spelt is a distant relative of wheat. It has a nutty flavor and is quite nutritious.

Sara, who sent us this recipe for Splendid Spelt, writes: "This was such a hit at a recent potluck... Great side dish served hot or cold."

1-1/2 cups of spelt
12-ounce jar of bean dip
4 cups water
1/4 cup chopped onion
1/4 teaspoon ginger
Cayenne OR 1 tablespoon liquid "hot sauce" to taste
Handful of wild rice (optional)
1/4 red bell pepper, chopped (optional)
Greens for garnish (broccoli and/or parsley)

Mix the bean dip in 4 cups water. Add onion, spelt, rice, onion, ginger, cayenne, OR hot sauce. Soak mixture overnight.

Bring mixture to a fast boil; reduce heat until liquid "boils away." Stir occasionally. (For color, stir in chopped red bell pepper.) Garnish with parsley and/or broccoli stem stuck in the center of the dish.

Serve cold or hot.

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APPLE AND RICE DESSERT (EGG AND DAIRY FREE)
I've seen a few versions of this recipe. Some recipes call for you to pour the apple mixture over the cooked rice. I prefer to mix them together for a rice pudding texture. Either way, it is a delicious treat.

4 red apples, peeled, cored, and thinly sliced
3/4 cup apple juice
1/2 teaspoon of cinnamon
1/2 teaspoon vanilla extract
2 cups cooked brown rice

Combine the apple slices, juice, and cinnamon in a large pot and simmer for 25 minutes, stirring occasionally. Be sure to avoid damaging the apple pieces when stirring. After the apple pieces are soft, mix in the vanilla extract and the rice. Serve warm.

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ONION SOUP
Thanks for sending in this recipe, Albert! Albert's recipe calls for soy Parmesan, which may be a little difficult to find. You may have to opt for the regular Parmesan or just forget about the cheese altogether.

7 cups vegetable broth
1/4 cup Ume Plum vinegar
2 cloves garlic
1 tablespoon olive oil
1 ounce fried shiitake mushrooms or 4 ounces fresh
1 large red onion, thinly sliced
1 tablespoon miso
Whole-wheat croutons
Soy Parmesan

Bring first four ingredients to a boil in a saucepan. Meanwhile, rinse dried mushrooms very well to remove grit. Add mushrooms to pan, reduce heat, cover, and simmer 15-20 minutes or until garlic and mushrooms are very soft. Process garlic and mushrooms and a cup or two of broth in a blender until very smooth. Return to pot. Add onion and simmer until onion is tender. Stir miso with a little water in a cup. Stir into soup and remove from heat. Top with a few croutons and a sprinkling of soy Parmesan.

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HUMMUS (EGG AND DAIRY FREE)


I can't think of an easier dip to make that's so versatile--hummus can
be used as spread, a dip, or a condiment. And there are so many
variations to the basic recipe!

1 can chickpeas (drain and keep the liquid)
1 tablespoon tahini
3 cloves of garlic, crushed
1 teaspoon of cumin
1 tablespoon of lemon juice
1/2 teaspoon of paprika
1 teaspoon dried parsley
Salt and pepper to taste

Making hummus is easy. Cleaning up may be the hardest part.

Run all the ingredients through a food processor and slowly add the
chickpeas liquid until the hummus has a pasty consistency.
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MANDARIN SALAD (EGG AND DAIRY FREE)


Anne sent us this very unique recipe. She warns that the recipe, as
is, makes a rather large salad, so you may want to store the salad,
dressing, oranges, and almonds separately until actually serving.

1 head iceberg lettuce
1 head curly leaf lettuce
2 cups fresh spinach
1 cup chopped celery
1/4 cup sliced red or Vidalia onion
1 8-ounce package shaved almonds
1/3 to 1/2 cup sugar
2 10-ounce cans mandarin oranges

Dressing:
2 teaspoons salt
Dash of pepper
6 tablespoons sugar
6 tablespoons cider vinegar
1 cup oil
4 teaspoons parsley

Salad: Wash and tear lettuce and spinach. Add celery and onions, and
refrigerate a few hours.

Dressing: Assemble all the ingredients in a shakable container and
refrigerate.

Almonds: Cook almonds and sugar over a low heat, stirring often, until
sugar is melted and almonds are toasted--which should be about 20
minutes. Set it aside until cooled.

To serve: Place the salad in a large bowl and pour on the dressing.
Toss, then add the almonds and the oranges.
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Mais Hot Fruit Compote

1 (15-oz) can sliced peaches, drained
1 (15-oz) jar spiced apple rings, drained
1 large can pineapple rings, drained
1 (16-oz) can pear halves, drained
1 (16-oz) can apricot halves, drained
cup margarine
2 TBL all-purpose flour
cup brown sugar
1/4 cup rum (can use rum flavoring)
12 red maraschino cherries

Layer first 6 ingredients in a 13- x 9- x 2-inch baking dish.

Melt butter in a non-stick pot. Add flour, sugar, and rum; mix well. Cook approx. 5 minutes over med.-low heat, or until slightly thickened. Pour sauce over fruit; arrange some of the pineapple slices on top and place a cherry in the center of each. Bake at 350 degrees for 20-25 minutes. Serve immediately. Yield: 10 servings.

MAIS METHOD: I do not use the flour. I find that during the cooking process the remaining juices in the fruit mix with the butter, brown sugar and rum and make a nice basting sauce for the fruit. I baste the fruit every 5 minutes. This adds a lot of extra flavor. I allow, especially the pineapple rings, to very slightly brown to a golden hue before removing dish from oven. You can achieve this by placing the dish on the TOP rack the last five minutes of baking.

ALSO: I do not always have the spiced apple rings on hand. Many times I have cored my apples, sliced them into rings, placed in a dish then covered with plastic wrap and microwaved them to doneness. DO NOT use a tart apple for this. If you have only tart, then sprinkle some sugar on top of the slices before microwaving, then let set an hour or so covered to absorb some of the sugar. This has worked very well for me.
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Roasted Asparagus

1 lb. asparagus
3 T extra-virgin olive oil
1/4 t salt
1/4 t fresh ground black pepper
2 T minced fresh tarragon
1/2 lemon cut into wedges

Preheat oven to 500. Wash, snap and peel the lower halves of the asparagus spears.
Arrange in a single layer in a shallow baking dish and drizzle 2 T olive oil over. Toss the spears to coat lightly.
Roast until tender but sill firm, about 8-10 min.
Sprinkle with salt and pepper, remaining T of oilive oil and tarragon. Garnish with lemon wedges.

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CITRUS MARINATED MUSHROOMS

1 lb Fresh medium mushrooms,stems removed
1 c olive oil
Grated zest of 1 medium orange and 1 medium lemon
1/2 c Fresh orange juice
1/2 c Fresh lemon juice
2 lg Garlic cloves, very finely chopped
2 ts Salt
2 ts Mustard seed
2 ts Finely chopped cilantro leaves
1/2 ts Cayenne
1/2 ts Freshly ground black pepper

Place mushrooms, oil, zests and juices in a nonreactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a
glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover and refrigerate, stirring occasionally, for at least 24 hours before serving. Drain mushrooms and serve. Serves 4.

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LEMON RICE PILAF

Serves 4-6

1 c. uncooked jasmine rice or long grain white rice
1 c. sliced celery
1 c. thinly sliced green onions
2 T. butter or margarine
1 T. grated lemon peel
1 tsp. salt
1/4 tsp. pepper

Cook rice according to package directions. Meanwhile, in a skillet over medium heat, saut celery and onions in butter until tender. Add rice, lemon peel, salt and pepper, toss lightly. Cook and stir until heated through.
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Apple Ginger Chutney

(Makes about 6 cups)

4 large Granny Smith apples, peeled, cored and chopped
2 cups minced onions
1 1/2 cups cider vinegar
1 1/2 cup firmly packed dark brown sugar
1 cup golden raisins
1/4 cup minced, peeled fresh gingerroot
1 red bell pepper, minced
3/4 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon dried hot red pepper flakes

In a large saucepan, combine all ingredients. Bring the mixture to a boil, stirring, and cook over moderate heat, stirring occasionally, for 40 minutes, or until thickened. Spoon into glass jars with tight-fitting lids. Chutney will keep, covered and chilled, for 2 weeks.

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BUNDLE OF VEGGIES
Nutritional Analysis Included
Ready in 30 minutes or less

Serves: 6

8 ounces whole fresh mushrooms
8 ounces cherry tomatoes
1 c. sliced zucchini
1 T. olive or vegetable oil
1 T. butter or margarine, melted
1/2 tsp. salt or salt-free seasoning blend
1/2 tsp. onion powder
1/2 tsp. garlic powder
Dash pepper

Place mushroom, tomatoes, and zucchini on a double thickness of heavy-duty foil (about 18-in square). Combine the remaining ingredients; drizzle over vegetables. Fold the foil around vegetables and seal tightly. Grill, covered, over medium heat for 20-25 minutes or until tender.

NUTRITIONAL ANALYSIS: One serving (prepared with reduced-fat margarine and salt-free seasoning) equal: 52 calories; 27 mg sodium; 0 cholesterol; 5 gm carbohydrate; 1 gm protein; 4 gm fat. DIABETIC EXCHANGES: 1 vegetable, 1/2 fat.

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CAJUN POPCORN

Yield: 3 quarts

1 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. pepper
1/8 tsp. cayenne pepper
2 T. vegetable oil
3 qts. popped popcorn

In a small bowl, combine the first eight ingredients; set aside. In a small saucepan, heat oil over medium heat for 1 minute; add seasonings. Cook and stir over low heat for 1 minute. Place the popcorn in a large bowl; add seasoning mixture and toss to coat. Serve immediately.

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Easy No-Fat Lentil Soup with Escarole
(Makes 8 servings)

1 cup brown lentils
3 (5.5-ounce) cans V8 juice (either spicy or regular)
3 cups water
1 medium onion, chopped
2 carrots, chopped
2 stalks celery with leafy tops included, chopped
4 cloves garlic, minced
Handful of parsley, chopped
2-3 tablespoons Worcestershire sauce, or to taste
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 bunch escarole, washed and torn in pieces

Put lentils, V8 juice, water, onion, carrots, celery, garlic and parsley in a soup pot. Bring to a boil, then lower the heat and simmer for about1 hour until you can taste that the lentils are cooked. (While the soup is simmering, add more water if needed.) Add Worcestershire sauce, salt and freshly ground pepper. Raise the heat to medium and toss in the escarole, stirring until the greens are limp. Reduce the heat and simmer another 5 minutes. Serve with fat slices of Italian or sourdough-style bread to dip in the soup.

From Charleston (SC) Post and Courier
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CHINESE VEGETABLES AND CASHEW NUTS

Any fresh vegetable can be substituted for those listed below. Don't overcook though, since
the texture should be slightly crunchy.

2 Tablespoons of peanut oil, corn oil, or rendered pork fat.
1 Cup diagonally cut celery
1 Cup coarsely chopped red onion
1 Cup coarsley chopped water chestnuts
1 Cup fresh peas cooked until crunchy, or frozen peas, thawed
1 Teaspoon garlic salt
1 Teaspoon of sugar
1 Tablespoon soy sauce
1/2 Cup vegetable stock
1 Cup salted cashew nuts
1 Teaspoon cornstarch dissolved in 1 tablespoon of water

In a wok or heavy skillet heat fat or oil. Stir fry celery and onion for 15 seconds. Add water
chestnuts, peas, garlic salt, sugar, soy sauce, and chicken stock. Cook and stir until heated
through. Add nuts and blend in cornstarch mixture. Cook and stir until thickend and
transparent. Serve immediately.
Best accompaniment is steamed white Basamati Rice.
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MACADAMIA NUT HUMMUS

Alan Tsuchiyama

The Hanohano Room Chef

INGREDIENTS

1/2 Cup Macadamia Nuts

2 Cups Garbanzo Beans, drained

2 TBSP. Olive Oil

1 TBSP. Lemon Juice

3 TBSP. Water

1 TSP. Garlic

10 Each Basil leaves, medium size

Salt & Pepper to taste

PREPARATION

In a food processor, puree all

ingredients.

Serve as spread on lavosh, breads or as a dip for vegetables
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Prize-Winning Portobello-Shiitake Mushroom Fajitas

This delightful vegetarian recipe was the winner of the 1999 Newman's Own Recipe Contest, in the Food Professional Category. Spicy mushroom fajitas, marinated in Newman's Own dressing, then grilled with onions, and peppers, served with all the fixings (including Newman's Own salsa), are the creation of Eureka Springs artist and cook Freddie Maese.

Ingredients:

Mushroom marinade:

1 cup Newman's Own Balsamic Vinaigrette
1 fresh jalapeno pepper, stemmed, finely diced
1 large clove garlic, pressed
2 packages (6 ounces each) sliced portobello mushrooms
8 ounces shiitake mushrooms, stems removed, sliced

Vegetable saute:

1 tablespoon olive oil
1 large onion, sliced vertically into thin crescents
1 green pepper, slivered
1 red pepper, slivered

Fajita fixings, as preferred

4 to 6 burrito-sized flour tortillas (preferably whole-wheat), warmed

Newman's Own Salsa

Any or all of the following: sliced avocado, sour cream, grated sharp cheddar or Monterrey jack cheese, shredded lettuce, diced tomato, minced fresh cilantro

1. Combine in a glass or nonractive bowl all ingredients for mushroom marinade, tossing well. Set aside to marinate for at least 1 hour at room temperature, or overnight refrigerated. Stir occasionally.

2. Heat olive oil in a large nonstick skillet over medium heat. When skillet is very hot, add onions and peppers. Cook over medium heat for 30 to 35 minutes, until onions are tender and golden, stirring occasionally.

3. Meanwhile, preheat oven to 450. Heat jelly-roll in oven for 5 minutes. Remove hot pan from oven. Drain mushrooms (reserving drained marinade for another use). Scatter drained mushrooms over pan and replace in oven. Bake for 20 minutes. Remove from oven and add mushrooms to onion-pepper saute. Stir to combine.

4. Serve at once, letting each diner fold a little of the sizlling mushroom-onion mixture into a tortilla, along with Newman's Own salsa and other fixings. Serves 4 to 6.

--------------------------------------------
GARBANZO CUCUMBER SALAD
Nutritional Analysis & Diabetic Exchanges

Serves: 8

1 can (15 oz.) garbanzo beans, rinsed and drained
1 medium cucumber, sliced and quartered
1/2 c. ripe olives
1/3 c, chopped red onion
1/4 c. minced fresh parsley

3 T. vegetable oil
3 T. red wine vinegar
1 T. sugar
1 T. fresh lemon juice
2 garlic cloves, minced
1/2 tsp. grated lemon peel
1/4 tsp. salt, optional
1/8 tsp. pepper

In a medium bowl, combine the first 5 ingredients. In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Pour over vegetables and toss. Serve immediately or chill up to 24 hours.

NUTRITIONAL ANALYSIS: One 1/2 c. serving (prepared w/o salt) equals: 145 calories, 251 mg sodium, 0 cholesterol, 18 gm carbohydrate, 4 gm protein, 8 gm fat. DIABETIC EXCHANGES: 1-1/2 fat, 1 starch.

Spicy Couscous with Orange Zest
(Makes 4 side-dish servings)

1 orange
2 teaspoons olive oil
1/2 teaspoon chili oil, or more to taste
1 (5.8-ounce) package roasted garlic and olive oil couscous mix
2 scallions, sliced (green part only), about 1/4 cup
1/4 cup currants

Grate the zest from the orange. Squeeze juice from orange; set aside. In a medium saucepan, bring 1 1/4 cups water, orange zest, olive oil and chili oil to a boil. Stir in couscous and contents of spice envelope from couscous mix. Cover; let stand 5 minutes, then fluff with a fork. Stir in scallions, currants and reserve orange juice.

Nutrition facts per serving: 260 calories, 4 grams fat, 6 grams protein, 40 grams carbohydrates, 360 milligrams sodium, 2 grams fiber.

Charleston (SC) Post & Courier
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American Beauty Roasted Asparagus w/ Orange Sauce
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A simple, tasty dish from Los Angeles cooking teacher and caterer Jean Brady. Roasting asparagus intensifies its mild flavour. To peel zest from orange, use a small tool called a zester, available in most kitchenware stores. Or use the medium side of a grater.

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1 lb (500 g) fresh asparagus, stalks peeled
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1 tbsp olive oil
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Salt and white pepper to taste
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1 cup orange juice
---------------------------------------------------------------------- ----------
1 tbsp lemon juice
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1 tbsp balsamic vinegar
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1/2 tsp rose water (optional)
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Zest of 1 orange
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In bowl, toss asparagus with olive oil to coat. Transfer asparagus to low-sided baking pan and arrange in single layer. Sprinkle with salt and pepper. Bake about 10 to 12 minutes in preheated 450F oven or until a fork pierces stalk easily.

In saucepan, bring orange juice to boil; boil until reduced by half. Stir in lemon juice, balsamic vinegar and rose water, if using; cook until heated through. Place asparagus on serving platter or individual plates. Pour orange sauce over. Sprinkle with orange zest.

Makes 4 servings.

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MAKE-AHEAD VEGETABLE SALAD
Plan ahead.....needs to chill for 8 hours or better overnight

Serves: 10-12

6 medium tomatoes, cut into eights
1 medium green pepper, thinly sliced
1 medium red onion, thinly sliced
1 medium cucumber, thinly sliced

3/4 c. vinegar
1/4 c. water
2 T. sugar
1-1/2 tsp. celery salt
1-1/2 tsp. mustard seed
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
1/8 tsp. pepper

In a large bowl, combine the first 4 ingredients; set aside. In a saucepan combine the remaining ingredients. Bring to a boil; boil for 1 minute. Pour over vegetables and toss to coat. Cover and refrigerate for 8 hours or overnight. Serve with a slotted spoon.

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Toasted Barley Pilaf

1 c. pearl barley
1/2 c. dried mushrooms (soaked in 1 c. boiling water) preferably Polish
2 Tbsp. butter or margarine
1 large onion, finely chopped
1 green pepper, seeded and diced
1 c. hot vegetable stock
salt and freshly ground black pepper to taste
1 Tbsp. finely chopped fresh parsley
1 Tbsp. minced fresh dill

Heat a heavy skillet. Pour in barley and spread evenly over the bottom. Allow grain to toast but not to burn. Stir
frequently. Pour into bowl and set aside.

Drain mushrooms, squeeze out and excess liquid, and finely chop.

Preheat oven to 350 degrees. Over high heat, heat butter in skillet and saute onions, peppers, and mushrooms
until onions are golden, about 3 to 4 minutes. Stir in barley. Reduce heat to low and pour in stock. Simmer on
top of the stove, checking occasionally and adding additional 1/4 c. stock, if needed, or, transfer to a 2 quart
casserole and bake 1 hour, stirring occasionally. Add salt and pepper and stir in parsley and dill before serving.
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Oven-Roasted Vegetable Fries with Whole Garlic

Serving Size: 4

Prep Time: 20 minutes

1 large parsnip

1 large turnip

1 large beet

1 small fennel bulb

1 medium celery root -- peeled

3 tablespoons to 4 Tbsp. olive oil

12 cloves to 16 cloves garlic -- unpeeled

sea salt and black pepper -- to taste

Scrub the root vegetables thoroughly but leave them unpeeled. Cut them into

fries and transfer them to a large bowl. Toss them with the olive oil and garlic until

they are well coated. Season with salt and pepper.

Spread the vegetables evenly on a baking sheet in a single layer. Roast at 425 F

for 20-25 minutes until they are crisp and tender, turning them from time to time

so that they brown all over. Serve hot.

By: Linda McCartney
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MARINATED SALAD

Ingredients:
------------
1 Chopped Onion
1 Bell Pepper
4 stalks Celery
1 small jar pimentos
1 can small English Peas or frozen peas, thawed and drained
1 can Shoepeg Corn
1 can French Cut Green Beans
1/2 Cup Vegetable oil
1/2 cup Vinegar
1/2 cup sugar
salt
pepper
paprika

Instructions:

Drain cans of peas, corn, and beans, and jar of pimentos and pour
ingredients into bowl. Mix chopped onion, bell pepper and celery into
bowl with pimentos, peas, corn, and beans.

Bring vegetable oil, vinegar, and sugar to a boil. Add salt, pepper,
and paprika to taste.

Pour over vegetables and let set. Overnight in refrigerator is fine.
Will keep in refrigerator for 1 to 2 weeks, if sealed.


HOT MUSHROOM AND PINE NUT SALAD

Ingredients:

1 head Boston,leaf or bib lettuce
1 red onion thinly sliced
10 - 15 mushrooms
3 tblsp pine nuts
1 clove garlic
pepper to taste
2 tblsp Olive Oil
1 1/2 tsp raspberry vinegar (NOTE: I prefer it slightly sweetened)

Instructions:

In a skillet heat the oil, sautee the onion, mushrooms, and pine nuts.
Be careful not to burn. Take off the stove. Spinkle with pepper and
add the vinegar. Toss the cooked ingrediEnts lightLY with the washed
lettuce. Serve with a nice wine and some warm crusty french bread.

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Onion Accompaniment

2 medium red onions, cut into 1" pieces
1 medium yellow onion, cut into 1" pieces
1 cup sliced leeks (1/2" slices)
6 garlic cloves, finely chopped
1 tsp. mustard seed
1/4 tsp. coarse salt
1/4 tsp. coarsely ground black pepper
2 Tbs. balsamic or red wine vinegar, plus a little to sprinkle on finished product
2 Tbs. chopped chives
ground red pepper to taste

In a small skillet, place red and yellow onion, leeks, garlic, mustard seed, salt, black pepper and 2 Tbs. vinegar. Stir to blend. Fry over medium-high heat, stirring occasionally, until onions are tender, about 10 - 15 minutes.

Place in serving bowl. Season with additional salt and pepper to taste. Garnish with chives and sprinkle with additional vinegar. Spice it up with a little ground red pepper.

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LETTUCE SALAD with VINEGAR and OIL DRESSING

Serves: 4

3 c. torn lettuce or spinach
Crumbled Imitation bacon bits
Sunflower seeds or Toasted Sesame seeds

In a large bowl, combine all ingredients; chill.

DRESSING:
3 T. vegetable oil
1 T. vinegar
1/4 tsp. ground mustard
Pinch sugar, optional
Salt and pepper to taste

In a jar with a tight-fitting lid, combine all ingredients; shake well.

Just before serving, pour dressing over salad; toss lightly.
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Follow-Up Postings:

 o
RE: RECIPE: recipes galore....vegan ~~~~~merry christmas!

Regarding Albert's Onion Soup:
What is Ume Plum vinegar; can another kind be substituted?
Does the recipe say to fry the mushrooms before simmering them?


 o
RE: RECIPE: recipes galore....vegan ~~~~~merry christmas!

Thanks for the recipes! I don't know how close this thread was to scrolling off but I am glad I found it before it did.

Sunny


 o
RE: RECIPE: recipes galore....vegan ~~~~~merry christmas!

Plum vinegar is a japanses condiment. I got mine in the condiment section of the local health food grocery. You could probably substitute balsamic red wine vinegar or some type of fruit vinegar like raspberry vinegar.


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