China Study Recipes

Description:
Tasty, and any leftover sauce is yummy soaked up in bread :)

Ingredients:
1 med fennel bulb
1 T oil
2 cloves garlic
2 small/med tomatoes, chopped
1/2 c dry white wine
1 bay leaf
1 tsp thyme
salt
pepper

Directions:
Holding the fennel upright (core at the base) slice bulb through to, but not through, the core in 1/2" slices. Cut off base.

Heat oil in a large skillet and fry fennel slices and garlic 4 minutes on each side. Remove from; pan with a slotted spoon & reserve.

Add tomatoes and wine to the pan & boil 5 minutes. Stir in spices. Arrange fennel slices on top in a single layer if possible. Cover and simmer 20 minutes. Season & serve hot.

Description:
Hubby doesn't like oats in a crumble topping so this recipe is the result of hunting for an alternative. I liked it.

If you wonder why I'm using frozen apricots when I've got apricots raining off my trees, it's because I did not leave 'appropriate head room' on one of my quarts of apricots I put up!

Ingredients:
1 quart frozen apricots, thawed* (two notes below)

Crumble:
1 cup flour
1/2 cup almond flour
3 tablespoons sugar
1/4 teaspoon nutmeg
1/2 cup sliced almonds
6 tablespoons bland oil, not olive -- I used rice oil


Directions:
Preheat oven to 375.

Prepare crumble topping: Mixing well dry, powdered ingredients. Add oil & almonds and stir til evenly blended. Set aside.

Place thawed apricots in large prepared baking pan. (I didn't remove any excess liquid but wish I had now that it bubbled over during baking...)

Evenly cover with crumble topping, breaking larger pieces as necessary.

Bake 40 minutes or so.

*If I were using fresh apricots, I'd try this preparation:

1/4 cup packed light brown sugar
2 tablespoons fresh lemon zest
Place almonds in food processor and add brown sugar. Grind until fine. Add lemon zest and grind 5-10 seconds more. Sprinkle sugar/almond mixture over apricots & toss to coat.

To freeze apricots:

-Blanch 15 seconds in boiling water. Strain, rinse, immerse in cool water.
-Peel, pit & remove and bad spots. Place apricot halves/pieces in anti-darkening solution: 2 T salt, 2 T vinegar per gallon of cold water.
Do not to be leave the apricots in the solution longer than 20 minutes. Rinse and drain before packing.
-Packing: mix 1/2 c sugar and 1 T lemon juice with each quart of fruit. Stir until dissolves. Pack in containers with appropriate head room. Seal. Freeze.

Ingredients:
1 slice watermelon, seeded (ours was 3/4" thick and a half round about 8" across)
2 fresh apricots, peeled & pitted
1/3 - 1/2 cup soy milk/apple drink

Directions:
blend
serve over ice

Description:
Not sure how 'Thai' this version, or even the original recipe truly are. I'm sure it would be closer if I had the chili oil, but I had to substitute. Original recipe here: http://www.recipezaar.com/203238

Ingredients:
2 cups sliced fresh apricots
1 cup sliced cucumber, peeled and seeded if necessary
1 cup bean sprouts, rinsed
1 large can kidney beans, rinsed & drained

1/4 cup rice vinegar
1/4 cup vegetable oil
1 teaspoon chili sauce
2 teaspoons dijon mustard
salt

2 tablespoons coarsely chopped cashews


Directions:
In a large bowl, combine apricots and next 3 ingredients; set aside.

In a small bowl, combine vinegar, mustard & salt; whisk in oil.

Toss salad with vinaigrette Sprinkle with cahsews

Description:
Original recipe here; http://www.channel3000.com/food/2462589/detail.html

Ingredients:
2 large red peppers, roasted and diced
1 cup black olives, pitted and chopped
1 cup green olives, pitted and chopped
1/2 cup capers, drained, optional
balsamic vinegar to taste*
dash Tabasco sauce

* the original recipe calls for 2 TBLS which I used. The veggies were drowning. I put it all in a colander and let it drain. After that we liked it pretty well. NOTE; We love balsamic vinegar and use a lot of it. But in this recipe the proportion did not work for us.

Directions:
Combine all ingredients in a medium bowl. Cover and refrigerate until ready to serve to blend flavors.

PS Steph thought this would be really good stirred in rice for a salad!

Description:
Nice vegan main dish for special occassions -- or not! Stephane really liked it.

My recipe, 10 May 2008.

Ingredients:
1 package risotto mix
1 small head of cabbage
1 onion, diced
¼ c. pine nuts
1 small box vegan “cream”
1 T. lemon pepper

Directions:
Prepare risotto mix, substituting as necessary to stay vegan (i.e., use oil instead of butter if called for, omit parmesan, etc. The last mix I used called for neither so no substitutions were necessary.)

Steam a head of cabbage. Green cabbage is customary for this type of dish, but I used red last time for more color and it worked beautifully.

Saute diced onion; add some pinenuts. Add spices & one small (¾c?) box of vegan “cream.” Thin as/if needed with water.

Roll a Tbls or so of risotto into cabbage leaves and put roll seam side down in a prepared baking dish (for me that meant oiled and sprinkled with bread crumbs so nothing sticks & the onions in the sauce don’t burn).

Pour sauce over cabbage rolls. Cover & bake ½ hours in 375F, until warmed through.

Description:
Good hot too!
Source for recipe & photo: http://www.epicurious.com/recipes/food/views/108156

"North African spices combine with a touch of honey and lemon in a refreshing summer soup.

Active time: 15 min Start to finish: 35 min

Ingredients:
1 small onion, chopped
2 tablespoons olive oil
1 teaspoon paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
Scant 1/4 teaspoon ground cinnamon
1 (14- to 16-oz) can whole tomatoes in juice, drained and juices reserved
***1 3/4 cups chicken broth (14 fl oz)
2 teaspoons honey
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
1/2 teaspoon fresh lemon juice, or to taste
Garnish: lemon slices

Directions:
"Cook onion in oil with spices in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened and begins to brown, 4 to 5 minutes. Coarsely chop tomatoes and add to onion mixture with reserved juices, broth, honey, 1 tablespoon parsley, and 1 tablespoon cilantro, then bring to a boil. Transfer soup to a metal bowl set in a larger bowl of ice and cold water. Cool soup, stirring occasionally, until cold, 15 to 20 minutes. Stir in lemon juice and salt and pepper to taste, then stir in remaining parsley and cilantro. "

We don't like cilantro, and so didn't use it. Didn't have fresh parsley & substituted dried.
*** substitute vegan broth or boullion & water

Description:
From: http://www.marthastewart.com/curried-zucchini-soup?autonomy_kw=chilled&rsc=rf_result22

"A cup of this soup is delicious, served hot or cold. To chill quickly, place soup in a bowl, and set in an ice-water bath, stirring frequently until cool.

Prep: 25 minutes
Total: 40 minutes "

super easy

Ingredients:
1 tablespoon olive oil
1 medium onion, chopped
Coarse salt
2 garlic cloves, minced
2 teaspoons curry powder
1 1/2 pounds zucchini, (about 3 medium), sliced 1 inch thick
1 baking potato, peeled and cut into 1-inch chunks
1/3 cup sliced almonds, toasted, for garnish

Directions:
"1. Heat oil in a large saucepan over medium heat. Add onion and 1 tablespoon salt; cook, stirring occasionally, until the onion is soft, 4 to 5 minutes. Add garlic and curry powder; cook, stirring constantly, until fragrant, about 1 minute.

"2. Add zucchini, potato, and 4 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, 10 to 15 minutes.

"3. In batches, puree soup in a blender (do not fill more than halfway) until smooth; serve immediately, or let cool, and refrigerate in an airtight container until chilled. Garnish with toasted almonds."

We didn't bother with the almonds. I also used a bit less zucchini as I didn't have 1.5 pounds. We think the specified amount might be a bit much & that the potatoes need to be cooked more so to ensure a smooth puree.

Description:
We did not find this amazing, but it was a ton better than some of the other things we've had since embarking on this vegan journey. Felt like a real main dish too, and that was nice. original recipe here: http://www.grouprecipes.com/8571/hot-n-spicy-broccoli-beef.html

Ingredients:
3 soya dogs (our brand has a smoky flavor), chopped or sliced
3 cups broccoli florets
1/2 cup stock or water, divided
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 cup ketchup
1 to 2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1/2 teaspoon ground ginger

Directions:
To a large skillet, add broccoli, 1/4 cup stock/water, paprika and garlic powder.
Cover and cook over medium heat 5 minutes.
In small bowl, combine remaining water, ketchup, soy sauce, cornstarch and ginger.
Add "meat" to skillet.
Pour sauce over and bring to a boil.
Cook until sauce thickens and glaze develops.

Serve over noodles or rice.

Description:
We liked this as a stew, but it's even better drained of the liquid and used as a baked potato topping! Scrumptious!


(original recipe here: http://www.recipesource.com/soups/soups/millet-cauliflower1.html)



Ingredients:
1.5 Celery stalks, chopped
1 sm Onion, chopped
1 Garlic clove, chopped
1 Carrot, chopped
3 c Water
1/2 large cauliflower, coarsely chopped
1/4 c quinoa, rinsed well
2 tb Dry vegetable soup base
1/2 ts Basil
1/2 ts Mint
1/2 ts Chervil
1/2 ts Thyme
1/2 ts Ground celery seed
Salt, to taste

Directions:
In a medium skillet, heat oil and saute celery, green pepper, onion, garlic, and carrot until onion is translucent.

Add water (3 c for very thick soup/stew, more for thinner soup), cauliflower, soup base, herbs and celery seed.

Simmer for 20 - 30 minutes. Check water content, as the quinoa drinks it up!

Description:
Growing up I used to be soooo excited when mom would make her poppy seed dressing. It was great. And, I was excited because I knew the recipe made enough that I'd have it more than once! We're including that in tonight's menu we're serving guests. With a small exception, this menu fits our new dietary regimen. And, it's pleasing to the eye AND palate :)

Ingredients:
1½ cups sugar
2 tsp dry mustard
2 tsp salt
2/3 cup vinegar
3 T onion juice
2 cups salad oil (never olive oil!)
3 T poppy seeds

Directions:
Use either a rotary beater. an electric mixer, or a blender to prepare this dressing.

MIX:
1½ cups sugar
2 tsp dry mustard
2 tsp salt
2/3 cup vinegar

ADD, stirring thoroughly:
3 T onion juice (Grate a large white onion, or put it in blender, then strain.)

SLOWLY ADD, beating constantly until thick:
2 cups salad oil (Never olive oil! Use a vegetable oil such as safflower or sunflower, instead)

ADD, beating for a few minutes:
3 T poppy seeds

Chill in a cool place or in the refrigerator. This dressing will not
separate unless it becomes too hot or too cold.

Delicious over most fruit salads, but especially over grapefruit or
grapefruit combinations (such as: shredded red cabbage, thinly sliced
avocado, and halves of fresh grapes).

Adapted from: Helen Corbitt's Cookbook, Helen Corbitt, Houghton Mifflin Company, Boston, 1957.

And a follow up comment from our friend Kim: I made the dressing this evening. I used a small onion, put it in the blender and pureed super smooth. Then I added the sugar and other ingredients without draining the onion. I used the blender to emulsify and it was very easy. The dressing is very tasty.

Description:
I spent my young adult years attending a church which strongly encouraged Sunday evening service attendance. To combat the loss of folks on SuperBowlSunday, they added a chili supper. Not being a football fan except for live Aggie games, I don't remember if they included the game or not. The result, however, is that the last Sunday of January and chili suppers have become inextricably linked in my mind.

So I invited a mess of folks over for a chili supper last night. One came -- lol. But the chili and fun shared was superb. Here is one recipe I made for last night's dinner. This somewhat mild and flavorful chili was a hit.

The original recipe is not vegan and can be found here: http://www.cooksrecipes.com/soup/pumpkin_chili_mexicana_recipe.html

Ingredients:
2 tablespoons vegetable oil
1/2 cup chopped onion
1 chopped red bell pepper
1 clove garlic, finely chopped
1 1/2 cups small soy protien
2 (14.5-ounce) cans diced tomatoes, undrained
2 cups pumpkin pureé
1 (15.25-ounce) can kidney beans, drained and rinsed
1/2 cup whole kernel corn
1 tablespoon chili powder (I used chipotle)
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper

Directions:
Heat vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender.

Add soy granules, tomatoes with juice, pumpkin, beans, chiles, corn, chili powder, cumin, salt and pepper.

Bring to a boil. Add water as/if needed.

Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.