Sauteed Vegetables

Servings: 4
Ingredients:

1 md Eggplant
1/2 ts Salt
2 ts Vegetable oil
2 ea Green peppers, sliced
2 md Carrots
1 ds Black pepper
1 ds Cinnamon
1/4 c  Fresh parsley finely chopped
1/4 c  Fresh dill, finely chopped
1 md Tomato, cut into wedges

Cut eggplant lengthwise into 1/4′ slices. Sprinkle slices with salt and let
sit for 1/2 hour. Rinse, squeeze and pat dry.

Heat oil over medium heat. Saute eggplant for a few minutes til soft.
Remove to serving dish. Saute sliced green peppers till just tender.
Place next to eggplant. Saute carrot till just tender and place next to
green peppers. Season with pepper and cinnamon.

Sprinkle parsley over eggplant and the dill over the carrots. Garnish with
tomato and serve.

Source Unknown

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Sauteed Mushrooms

Servings: 4
Ingredients:

6 tb Ghee
3 tb Lemon juice
1/2 ts Cayenne
1/2 ts Cumin seeds
6 oz Button mushrooms, sliced

Melt ghee in a skillet overl ow heat. Add lemon juice, cayenne and cumin
seeds. Cook for 3 to 4 minutes. Add mushrooms and saute for 4 to 6
minutes.

Adapted from Ismail Merchant, ‘Indian Cuisine’

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Sauteed Green Beans And Mushrooms

Servings: 6
Ingredients:

1 lb Fresh green beans
2 tb Kosher salt
1/2 lb Mushrooms
2 tb Olive oil
1 tb Unsalted butter
3 tb Pine nuts
1 ts Chopped fresh tarragon
-=OR=-
1/4 ts -Dried tarragon

SNAP BOTH ENDS OFF THE BEANS and pull off any strings. Cut large pole beans
crosswise into 2-inch pieces. Don’t cut smaller French haricots verts. Fill
a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice
cubes. Set aside. Bring 4 quarts of water with 2 tablespoons kosher salt to
a boil over high heat and add the beans. The water will stop boiling when
you add the beans. After it has returned to the boil, cook the beans,
uncovered, until tender but still crisp. This will take from 3 to 5 minutes
depending on the size and age of the beans. Remember that this is only a
preliminary preparation so do not overcook the beans. Drain the beans and
place them immediately into the ice water. Stir until cool, then drain.
Spread the beans on towels and pat dry. Meanwhile, slice mushrooms thinly
and set aside on a plate. Heat the oil and butter in a medium skillet over
medium heat and add the pine nuts and mushrooms. If using dried tarragon,
add it now. Cook, stirring, about 5 minutes. Add the green beans and fresh
tarragon and cook until beans are hot, about 3 minutes longer. Transfer to
a serving platter and serve immediately.

Michael Roberts, ‘Prodigy Guest Chefs Cookbook’

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Sauteed Eggplant

Servings: 4
Ingredients:

1 md Eggplant
1/2 ts Salt
2 ts Oil
1 ts Chili powder, optional

Cut eggplant into slices 1/4′ thick. Sprinkle with salt and let sit for 1/2
hour. Rinse, squeeze and pat dry. Saute in oil till soft, adding more oil
if you need it. Place on paper towels.

Serve sprinkled with hot chili powder if desired.

Source Unknown

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Sauteed Bean Curd

Servings: 6
Ingredients:

16 oz Medium tofu
3 tb Vegetable oil

Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat dry.

Heat oil in a skillet over a medium high heat. When hot, put in half the
tofu. Cook 3 minutes on one side. Turn over and cook for another 3
minutes. Remove with a slotted spoon. Keep on a warmed platter. Repeat
with the rest of the tofu.

Serve hot with a sauce.

Jack Santa Maria, ‘Chinese Vegetarian Cookery’

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Sausage Patties

Servings: 2
Ingredients:

8 oz Tempeh

—————————–REGULAR SEASONINGS—————————–
1/2 ts Sage
1/2 ts Marjoram
1/2 ts Thyme
1/2 ts Cumin
2 tb -Warm water
2 tb Soy sauce
2 tb Oil

————————-ITALIAN SAUSAGE SEASONINGS————————-
2 Garlic cloves; pressed
1/2 ts Red pepper flakes
1 ts Oregano
1/4 ts Black pepper
2 tb Flour
2 tb Oil
2 tb Soy sauce

Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix
together dry seasonings, then stir in water, oil and soy sauce. Press
firmly into thin patties. Fry in a little oil until browned on both sides.

Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings.
Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties
or crumble on top of pizza before it is baked.

From The Farm Vegetarian Cookbook. Uploaded by Nan Blanchard; 73540,700

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Sauce Bourguignonne (Red Wine, Tomato And Rosemary Sauce)

Servings: 8
Ingredients:

1 c  Minced onion
1 c  Peeled and diced carrots
1/2 c  Diced celery
3    Garlic cloves
- pressed or minced
3 c  Water
1 tb Tomato paste
1 c  Red wine
2 tb Dry red wine vinegar
Salt; to taste
1 tb Chopped fresh rosemary; -OR-
1 ts -Dried rosemary)
1/2 ts Dried thyme
1 ts Dried basil
1/2 ts White pepper
1/3 c  Cold water
2 tb Arrowroot or cornstarch

Saute onion, carrots, celery and garlic in 2 tsp. water for 5 min. Place in
a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and
arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min.,
until veg. are tender. Whisk together cold water and arrowroot until smooth and
fully dissolved. Slowly pour into simmering sauce, stirring constantly.
Lower heat and continue stirring as sauce thickens and becomes shiny, about 5
min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at
a time, until sauce reaches desired consistency.

Variations: Substitute another cup of wine for one of the cups of water. OR
Add 1 cup of sliced sauteed mushrooms to the sauce just before the
arrowroot or cornstarch.

From: the January 1993 issue of Vegetarian Times

FROM: JANICE MESSALI (SWSH14B)

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Samosas

Servings: 10
Ingredients:

2 c  Whole wheat flour
3 tb Vegetable oil
1/2 ts Salt
Vegetable oil to deep fry
7 md Boiled potatoes
10 tb Vegetable oil
1/8 ts Asafetida
1 ts Whole fennel seeds
1 ts Whole cumin seeds
1 ts Whole black mustard seeds
12 ea Whole fenugreek seeds
3 ea Whole dried red chilies
1/2 ts Turmeric
1 1/2 ts Salt
1 tb Lemon juice

To make the pastry, combine the 2 c of flour with 3 tb oil. Add salt and
mix. Add 1 cup of water a little at a time until you have a firm dough.
Knead the dough well for 10 minutes or until the dough is elasticy and
smooth. Form inot a ball, brush with a little oil, cover with a damp
towel and set aside.

To make the filling:

Boil the potatoes and let them cool. You may peel them if you like,I choose
not to. Dice them into bite-sized pieces.

In a wok or very large skillet, heat oil over medium heat. When very hot,
drop in the asafetida. 5 seconds later, add the fennel and cumin seeds. A
few seconds later add in rapid succession the mustard seeds and fenugreek.
As they begin to change colour and pop, add the chilies. As soon as the
chilies swell and darken, add the potatoes, turmeric and salt. Fry gently,
carefully turning the potatoes so as not to break them. Fry for 15 to 20
minutes until the potatoes are unevenly browned. Add lemon juice and mix
well. Check the salt. Remove potatoes from the wok, place in a serving
dish and crush coarsely with the back of a slotted spoon.

Divide the dough into 28 to 30 equal balls. Flatten each ball and roll it
out on a floured surface until it is approximately 4 inches in diameter.
Cut each round in half.

Taking one semicircle at a time, moisten half the length of the cut edge
with a finger dipped in water. Form a wide cone with the semi-circle,
using the moist section to overlap 1/4 inch and hold it closed. Fill samosa
3/4 full with stuffing. Moisten the inside edges of the opening and press
it shut. Seal this end by pressing down on it with a fork as you would a
pie crust. Do all the samosas this way, keeping them moist in a plastic
wrap or under a damp towel until you are ready to fry. (I find that I
save a lot of time and anguish by frying them as I go).

Heat the oil for deep frying in a wok. When the oil is hot, slide in 3 or
4 samosas, be careful not to overcrowd. Fry until the samosas are brown
on all sides, about 2 or 3 minutes. Remove with a slotted spoon and drain
on paper towels. Repeat until you have 60 samosas. The oil should be
hot, but do not use a high heat otherwise they will burn.

Serve samosas hot with a sweet chutney or tamarind paste. They can be
frozen and re-heated in a 300F oven.

Madhur Jaffrey, ‘An Invitation to Indian Cooking’

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Sambaar

Servings: 4
Ingredients:

1/2 c  Yellow split peas
2 1/2 c  Water
1 ea Onion, chopped
3 ea Garlic cloves, chopped
1 sl Ginger, chopped, 1/2-inch
1 ea Red chili
2 tb Ghee
1/2 ts Cumin
1/2 ts Coriander
1/2 ts Turmeric
1/2 sm Cauliflower, separated into
-- florets
2 md Carrots, diced
1/2 md Eggplant, diced
1/2 sm Cabbage, sliced
Lemon juice
1/2 ts Cayenne

In a large pot, comine the split peas with the water and cook for 30 to 50
minutes, till soft.

Heat ghee till hot. Saute, onion, garlic, ginger and chili. (Add more
chili if you want a hotter curry). Add the rest of the spices and saute for
2 minutes. Add vegetables and cook for another 5 minutes. Add 1/2 c stock
from the split peas. Cover and cook for 15 minutes, or until the vegetables
are tender.

Add cooked split peas to the vegetables. Squeeze with lemon juice. Check
to see if you need salt. Simmer for another couple of minutes and serve.

Marlena Spieler, ‘Hot and Spicy’

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Salsa Dip

Servings: 4
Ingredients:

4    Tomatoes (chopped/drained)
1 cn Black olives (chopped)
1 tb Olive oil
1 tb Garlic salt
2 pk Green onions (chopped)
1 cn Green chilies (chopped)
1 tb Vinegar

Mix; refrigerate at least 1 hour (better overnight). Serve with
tortilla chips.

Posted by Sandee Eveland in Intercook

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