1 cup dal (split peas or lentils), cleaned, washed & drained
1 quart water
1 tsp turmeric
1 tsp mild cooking oil
Chopped vegetables (your choice)
Chopped onions (optional, but tasty)
Sambar powder (available at Indian groceries)
Tamarind paste (available at Indian groceries)
Chopped tomatoes (optional)
Salt (optional)
Into a large pot put water, dal, turmeric and oil. Bring to boil; turn heat down to simmer. Cook until beans are almost soft.
Add the chopped vegetables, and chopped onions, if used. Add 2-5 tsp Sambar Powder, and a tsp of Tamarind Paste, &/or chopped tomatoes.
Cook 10 minutes more, or until beans are tender.
Salt to taste (optional), and serve with really good bread!
NOTE: For a creamier soup, puree finished soup in blender.
Cauliflower and Potatoes
1 medium Cauliflower
2 medium Potatoes
1 Onion
1 Tomato
1 clove Garlic
1" piece ginger
pinch Turmeric
to taste Salt
to taste Pepper
to taste Garam Masala
Make Masala with onion, garlic, ginger, and tomatoes. Add turmeric and
spices. Break the cauliflower in flowerettes and cut the potatoes into
cubes (8 pieces each). Add both to Masala and lower heat to simmer.
Cover the pot until the cauliflower and potatoes are coated.
Vegetable Paella
10 ounces packaged frozen chopped spinach, thawed but not drained
2 cups converted white rice
4 cups homemade vegetable stock
1 green bell pepper -- chopped
3/4 cup chopped roasted red peppers
1 large onion -- chopped
2 garlic cloves -- minced
1/2 teaspoon saffron threads
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
13 3/4 ounces canned quartered artichoke hearts, rinsed and well drained
16 ounces packaged frozen mixed vegetables -- thawed
1. In a 31/2- or 4-quart electric slow cooker, combine the undrained spinach, rice, stock, bell pepper,
roasted peppers, onion, garlic, saffron, salt, and pepper.
2. Cover and cook on the low heat setting about 4 hours, or until the rice is just tender but the grains
are still separate and not mushy; watch closely near the end of the cooking time.
3. Stir in the artichokes and thawed vegetables. Increase the heat to the high setting and cook, uncovered,
10 minutes longer. Serve immediately.
Serves 6 to 8
From The Best Slow Cooker Cookbook Ever
Supreme Pizza Fondue
4 ounces bulk vegetarian sausage
1 small onion -- finely chopped
1 clove garlic -- minced
30 ounces jarred meatless spaghetti sauce
1 cup sliced fresh mushrooms
2/3 cup chopped Yves vegetarian pepperoni or Yves vegetarian Canadian-style bacon
1 teaspoon dried basil or oregano -- crushed
1/2 cup sliced pitted ripe olives (optional)
1/4 cup chopped green sweet pepper (optional)
Dippers, such as focaccia bread or Italian bread cubes, mozzarella or provolone cheese cubes, or cooked tortellini or ravioli
In a large skillet cook the sausage, onion, and garlic until browned.
In a 3 1/2- or 4-quart crockery cooker combine spaghetti sauce, mushrooms, pepperoni or Canadian-style bacon, and basil or oregano. Stir in the first mixture. Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more.
To serve, spear the dippers with fondue forks and dip into the fondue.
Makes 10 servings (about 5 1/2 cups).
From Better Homes & Gardens New Flavors from your Crockery Cooker
Sweet Tofu "Omelette"
1/2 cup lowfat tofu
1 tbl rice milk
1 tbl whole wheat flour
1/4 tsp baking powder
1 tbl maple syrup
1/4 tsp vanilla
jam to taste
Put half the tofu in a blender with the rice milk and blend
thoroughly. Put the other half of the tofu in a small mixing bowl and
mash. Add the flour, baking powder, maple syrup, vanilla, and the
blended tofu. Mix well. Spread the mixture thinly in a baking dish
and bake at 350 for 30-40 minutes. With the help of a pancake turner
carefully transfer the "omelette" onto a serving dish. Spread jam to
taste on top and eat while hot.
Almost-As-Good-As-Buttermilk Waffles
1 cup all-purpose flour
1 tablespoon cornmeal -- optional
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cream of tartar
1 egg -- separated
scant 3/4 cup milk or soymilk
2 tablespoons melted butter or margarine
1. Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with milk and butter.
2. Beat egg white until it just holds a 2-inch peak.
3. Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber
spatula, be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a
folding motion to incorporate ingredients-, gently fold egg whites into batter.
4. Spread appropriate amount of batter onto waffle iron. Following manufacturer's instructions, cook
waffle until golden brown, 2 to 5 minutes. Serve immediately. (You can can keep waffles warm on a wire
rack in a 200-degree oven for up to 5 minutes.)
Serves 4
From Cook's Illustrated, Nov./Dec. 1993
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