Banana Bread

Equipment:
8 x 4 bread pan

Ingredients
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
3 very ripe bananas, mashed well
2 cups flour
1/2 teaspoon baking soda
1/4 cup vanilla soy milk, mixed with 1 teaspoon apple cider vinegar
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt

Directions
Preheat oven to 350 F. Spray a 8x4 bread pan with non stick cooking spray, or lightly coat with margarine.

Sift together flour, baking soda, salt and spices.

Cream together the margarine and sugars. Add bananas, soy milk and vanilla.

Add the wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to an hour 10 minutes.
Submitted by Isa
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=121

Basic Roti

From: Anand Joglekar

• 1 cup wheat flour
• 1/2 cup Water
• sault a pinch
• 2 tp. canola oil
• All purpose flour

I am not perfectly sure about quantity of water. I make roti everyday but I don't measure quantity of water.

Add all ingredients except all purpose flour & start adding water. Mix well with hands to make the dough like pastry dough.The consistency should not be too loose. Let it rest for 1/2 hour

Make 6/8 balls from the dough. First roll the ball in the flour so that it won't stick to the board & start making a round shape using rolling pin. The width may vary from 4 to 6 inches. It should thinner than the pie crust.

You can use griddle or pan to roast the roti. Put the made roti on the hot griddle for 35 to 40 sec. Turn it on the other side again for 25 sec.

It comes out very delicious & really healthy. If it is not too difficult, remove the roti from the griddle (after roasting) & put it directly on the stove for 10 sec.

Chipotle-Kissed Red Bean and Sweet Potato Chili

Recipe By :Robin Robertson
Serving Size : 4

1 tablespoon olive oil -- or water or broth
1 medium yellow onion -- chopped
1 medium red pepper -- seeded and chopped
1 large garlic clove -- minced
1 tablespoon chili powder -- to taste
1 1/2 pounds sweet potatoes -- peeled and cubed
14 1/2 ounces crushed tomatoes
15 ounces canned kidney beans -- rinsed and drained
1 1/2 cups water
salt -- to taste
1 tablespoon canned chili peppers -- chipotle in adobo sauce

In a large skillet, sauté the onions, pepper and garlic in oil or substitutes, cover and cook until softened, about 5 minutes. Stir in the chili powder and cook 30 seconds,then add the sweet potatoes and stir to coat evenly with the spices.

Transfer the mixture to a 4-6 quart slow cooker and add the beans and tomatoes. Season with salt and cover, cook on LOW for 6-8 hours.

Add the chipotles just before serving and adjust the seasonings to taste.

Source: Fresh From the Vegetarian Slow Cooker

NOTES : Serves 4 to 6

Author's notes: The vibrant red and orange colors make this chili appealing to the eye as well as the taste buds. If the smoky heat of the chipotle chili is not to your liking, try this recipe without it for a full-flavored, yet mild, chili.

Submitted by Sue in NJ, taken from an article in the Nov/Dec 2005 issue of VegNews magazine http://www.vegnews.com

Tomato and garlic-bread soup

Bon Appétit | November 1999

1/2 cup plus 2 tablespoons olive oil (preferably extra-virgin) (I cut this at least in half)
9 garlic cloves, minced
8 ounces crusty white sourdough bread, cut into 1-inch pieces (can use other kinds)

3 large onions, finely chopped
8 cups vegetable stock
2 28-ounce cans peeled plum tomatoes, drained, crushed

1/4 cup thinly sliced fresh basil (for garnish)

Preheat oven to 300°F. Mix olive oil and 3 minced garlic cloves in large bowl. Add bread pieces and toss to coat. Arrange bread in single layer on large baking sheet. Bake until golden, stirring once, about 20 minutes. Set garlic-bread croutons aside.

Heat remaining 2 tablespoons olive oil in heavy large pot over medium heat. Add onions and sauté until very tender, about 25 minutes. Add remaining minced garlic and cook 1 minute. Add stock & crushed tomatoes. Simmer soup uncovered 30 minutes, stirring occasionally. Season to taste with salt and pepper.

Serve with croutons on the side, along with chopped fresh basil.

Makes 6 Servings.

Aloo Saag (Indian curried spinach and potatoes)

This is a definite favorite! When I'm not feeling well (I have colitis) aloo saag goes down easy with no difficult-to-digest beans, tofu, or other bits.

1 lb. fresh spinach leaves, washed well (or frozen if you must)
2 cups 1/3"-dice potato (about 6 new potatoes or 2 medium baking potatoes: be aware that russets will tend to break down, unlike new potatoes - you may want to slightly undercook or wait until the end before gently folding them into the spinach mix)
4-6 cloves garlic, diced
1/2 medium yellow onion, chopped
1/2 tsp. turmeric
1/2 tsp. salt, plus more as needed
1 tsp. garam masala
3 Tbsps. plain soy milk, plus more as needed
crushed red pepper to taste

serves 2 as main dish, 4-6 as a side
time 20-30 minutes

1 Wash the spinach leaves well and drain. Toss them in a pot along with a 1/2 cup of water. Heat on high for a few minutes, stirring, until the water starts to steam and the bottom leaves begin to wilt (if you're using frozen spinach, cook in microwave for 4-5 minutes). Give it a good stir, cover, lower heat, and cook for about 7 minutes, until just tender. Drain (don't worry about getting out all the water.) Puree until smooth in a blender or food processor.

2 Meanwhile, toss the diced potatoes in a pot with water to cover, and bring to a boil. Add a ½ tsp. of salt. Cook the potatoes for about 10-15 minutes, or until tender. Drain.

3 Heat up a couple tablespoons of oil in a good-sized, non-stick sauté pan. Saute garlic and onion over medium heat. Stir in the turmeric and cook a minute or two more.

4 Toss in the spinach puree and potatoes and stir well. Add the milk, salt, garam masala and a sprinkling of crushed red pepper to taste. Bring to a low bubble, and cook a few minutes more to let the flavors meld. If the mixture looks too dry, add a little more milk. Enjoy!

-- adapted from www.digsmagazine.com

http://www.fatfreevegan.com/veggies/aloo.shtml

Pan Fried Tofu and Mushroom Gravy

Slice extra-firm tofu 1/4 to 1/2 inch thick. Place it in a long dish and let it marinate in Braggs and water (1 part Braggs to 2 water) for at least 10 minutes. Mix together:

1/2 cup flour NOTE: use semolina instead for breading - then mix up a separate batch of dry ingredients for the gravy. This makes the tofu wonderfully crunchy & flavorful!
2 Tbs. nutritional yeast flakes
1/2 tsp. salt
1/2 tsp. each basil, oregano
1/4 tsp. poultry seasoning (or half thyme and half sage)
dash of garlic powder
generous grinding of black pepper.

Shake off excess marinade from tofu and put all dry ingredients in a zip-lock bag. Put tofu into bag, then shake to coat. Pan fry in a non-stick skillet sprayed with oil. Serve with mushroom gravy.

To make the mushroom gravy (there's no exact recipe for this), I take whatever's left of the flour mixture and, if necessary, add a little more flour, nutritional yeast, some crushed chili peppers, and poultry seasoning. You'll need at least a 1/4 cup total, more for large amounts of gravy.

Steam-fry some sliced mushrooms and garlic in a non-stick skillet with a little water. (Cover, but stir frequently.) When they're about done, add the flour mixture and brown slightly. Then add liquid, starting with about a cup, stirring constantly. The liquid could be veg. broth or soy milk diluted with water or water with some broth powder added--or any combination of these, but I recommend some soy milk for creaminess. Add more liquid as necessary to make it the right consistency for gravy and add extra seasoning to taste. Serve over the tofu. I also serve it over mashed potatoes and with dressing.

Submitted by: Susan Voisin
http://fatfreevegan.com/soy/pan-fried.htm

Wok-seared sesame green beans

Bon Appétit | March 2003

1 1/2 pounds green beans, trimmed

1 1/2 tablespoons oriental sesame oil
3 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons (packed) golden brown sugar
1/4 teaspoon ground black pepper
2 tablespoons sesame seeds, toasted

Cook green beans in large pot of boiling water until crisp-tender, about 3 minutes. Drain. Transfer green beans to large bowl of ice water to cool. Drain again. Pat green beans dry. (Can be prepared 1 day ahead. Wrap green beans in paper towels and enclose in resealable plastic bag. Refrigerate.)

Heat oil in heavy large wok or nonstick skillet over high heat. Add green beans and stir-fry until heated through, about 2 minutes. Add soy sauce, vinegar, sugar, and pepper. Stir-fry until sauce reduces slightly and loosely coats green beans, about 2 minutes longer. Add sesame seeds and toss to coat. Transfer green bean mixture to bowl and serve.

Makes 6 servings.

yellow rice salad with roasted peppers and spicy black beans

Bon Appétit | July 2001

4 teaspoons ground cumin
1/4 cup fresh lime juice
2 1/2 tablespoons vegetable oil

1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
1/2 cup thinly sliced green onions

1 15- to 16-ounce can black beans, rinsed, drained
1/2 cup chopped roasted red peppers from jar
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
1 1/2 teaspoons minced chipotle chilies*

Preparation

Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.

Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.

Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.

Mound bean mixture in center of platter. Surround with rice salad.

NOTE: I usually mix this all together. Great on a flour tortilla, hot or cold, with a spoonful of mayo/sour cream/chipotle dressing spread first.

Makes 4 main-course servings