ONION BHAJI
Samosas with Spicy Pumpkin Filling
SPICED NUT KOFTAS
Split Pea Samosas
Vegetable Samosas
VEGETARIAN THAI SPRING ROLLS
3-Grain, 3-Onion Focaccia
Amaranth-Kamut Individual Pizzas
Italian Pizza Wedges
Garlic Tomato Toasts.


From: (Horsdoeuvresale)
I'm hosting a tea party and looking for finger sandwich type food that is
for an all vegetarian group - can you help?


ONION BHAJI
3 servings

2 ea Onions
1 egg replacer
1 1/2 cup Chick pea flour; besan -OR-
3/4 cup -all purpose flour &
3/4 cup -whole wheat flour
1 cup -Cold water, approx.
1/2 tsp Cumin, ground
1 pn Cayenne
2 Tbsp Cilantro, fresh; chopped

"These hors d'oeuvres are easy to make and can be shallow or deep fried.
Find chick pea flour (besan) at an Indian grocery store." "Make sure
vegetable oil is heated to 350F before adding food (bread cube browns in
15 seconds or test with deep fry thermometer. Too cool oil makes
everything limp and greasy. Drain on a rack or paper towel before serving.
A wok makes an excellent deep fryer."

Cut onion in half and slice about 1/4 inch thick. Beat together egg
replacer, flour and enough water to make a batter as thick as whipping
cream. Beat in spices. Let rest 15 minutes. Stir onions into mixture and
let sit 5 minutes. Heat about 1 inch oil in skillet on high heat. when
very hot, drop a small mound of onion rings into oil. Press down slightly
with spatula. Fry on one side until crisp and brown, turn over and fry
second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile on
platter with mango chutney. SERVES: 3-4 SOURCE: Lucy Waverman's Fresh &
fresh column in the Toronto Sun, Sept 22/93 posted by Anne MacLellan


Samosas with Spicy Pumpkin Filling
1 batch

SAMOSA DOUGH
1 1/2 cup Flour
1/4 tsp Salt
1/4 cup Oil
5 Tbsp Cold water
-- or as needed
FILLINg
1 Tbsp Oil
1/2 md Onion
2 ea Garlic cloves
16 oz Cooked pumpkin puree
-- canned or homemade
1 Tbsp Lemon juice
1/2 tsp Salt, or to taste
1/2 tsp Cayenne pepper, or to taste
1/4 tsp Ground cumin
1/4 tsp Ground coriander
1/8 tsp Turmeric
1/8 tsp Ground ginger
1/8 tsp Ground cinnamon
1/8 tsp Ground cardamom
1/4 tsp Sugar
Oil, for frying

In a food processor or by hand, combine flour and salt. Add oil,
mixing until flour resembles fine crumbs. Add just enough cold water
to form a medium-soft dough. (If using a food processor, dough will
form a ball and leave sides of work bowl.) Refrigerate dough,
covered, while you prepare filling.

In a skillet, saute onion and garlic in 1 tablespoon oil. When onion
and garlic are soft and translucent, add pumpkin and seasonings. Cook
over medium heat, stirring frequently, until mixture it thick, about
10 minutes. Set aside to cool before filling samosas.

Assembly: Roll out small 1-inch balls of dough into very thin
circles. Cut each circle in half. Place a rounded teaspoonful of
filling into the middle of one semi-circle, then roll dough up to
encase filling, forming a cone-shape in which the circle's rounded
edge becomes the wide end of the cone. Pinch wide end of cone
closed. Repeat for remaining dough and filling until all samosas are
filled.

Heat a couple of inches of oil over moderately-low heat. Fry samosas
in hot oil until golden brown and crisp. Remove and drain on
absorbent paper.

Copyright 1995 Karen Mintzias Non-commercial distribution permitted
with attribution to source.


SPICED NUT KOFTAS
Serves 4
Can be frozen for up to
2 months

3 Tbsp vegetable oil
1 medium onion,
chopped
2 garlic cloves, crushed
2 red chillies, deseeded and finely chopped
2 Tbsp mild curry paste
2 x 420g cans mixed pulses, drained and rinsed
50g fresh wholemeal breadcrumbs
1 medium egg replacer
15g pack fresh coriander
50g chopped mixed nuts, toasted
4 Peshwari naan breads
3 Tbsp chopped fresh mint
200g tub Greek-style
soy yogurt
seasoning

Soak eight wooden kebab sticks in water for 20 minutes. Heat 1 tablespoon
of the oil in a frying pan and fry the onion for 5 minutes. Add the
garlic, chillies and curry paste and cook for 1-2 minutes, stirring. Place
in a food processor with the pulses, breadcrumbs, egg replacer and
coriander and process to a paste. Add the nuts. Season. Preheat the grill
to high. Mould the mixture around the sticks. Brush the naans with a
little of the remaining oil. Grill for 3-4 minutes. Keep warm. Brush the
koftas with the remaining oil. Grill for 8-10 minutes until golden. Mix
the mint with the soy yogurt. Season. Arrange the naans on plates. Top
with the koftas and raita and serve with a mixed salad.


Per portion: 806 calories,
Fibre 12g, Carbohydrate 88g, Fat 38g,
Saturated fat 10g, Protein 35g,
Added sugar 0.3g, Salt 1.23g.

>From BBC Vegetarian magazine


Split Pea Samosas
20 samosas

1 cup Split peas, washed
1 tsp Turmeric
Salt
2 Tbsp Cilantro, chopped
DOUGH
1 1/2 cup Whole wheat flour
1 pn Salt
1 Tbsp Oil
1/2 cup Water, approximately
SPICES
1 tsp Oil
1 sm Onion, finely chopped
1/8 tsp Asafetida
1/2 tsp Black mustard seeds
1 tsp Whole cumin seeds
3 ea Dried red chiles, crumbled
Salt
FOR DEEP FRYING
Oil

Cover the washed split peas with 2 cups water. Add the turmeric & the
salt. Bring to a boil, reduce heat, cover & simmer. Simmer until the
split peas just start to break up, about 35 to 45 minutes. Do not
overcook. Drain carefully. Transfer to a mixing bowl & stir in the
cilantro. Set aside.
DOUGH: Combine the flour, salt & oil. Pour in enough water until the
flour congeals into a ball. Knead vigorously for 10 minutes until the
dough is soft & pliable. Wrap in a damp towel & let rest for at
least 30 minutes.
SPICES: Heat oil in a skillet, saute the onions until golden brown.
Add the asafoetida & a few seconds later the rest of the spices in the
order listed. Saute, stirring occasionally, for 5 minutes. Pour
into the prepared split pea mixture & let cool.
ASSEMBLY & COOKING: Divide the dough into 10 balls. Roll each ball
out very thinly into a circle, but not so thinly that it will rip
when you pick it up. Cut each resultant disk in half. Set each half
aside, preferably covered with the damp towel to prevent drying. Do
all the balls of dough in this way.
Take one halved disk, heap one tablespoon of split filling onto one
half of the disk. Lightly dampen the edges of the dough with water &
seal into a triangular shape. Repeat until all disks have been
filled & sealed in this way.
Heat oil in a wok, enough to deep fry about 4 samosas at once. When
the oil is hot, carefully drop 4 samosas into the wok. Fry for 3 to
4 minutes & flip over. The pastry should be a deep golden brown.
When cooked, remove with a slotted spoon & drain well.
Either serve immediately or let cool & freeze. Reheat in an oven
preheated to 300F for 10 minutes or so. Be careful as they will burn
very easily.
Recipe by Mark Satterly


Vegetable Samosas
Yield: 1 recipe

MMMMM---------------------------PASTRY--------------------------------
1 1/2 cup All-purpose flour
1/2 tsp Salt
3 Tbsp Oil
1/2 cup Water
Oil, for deep-fat frying

MMMMM--------------------------FILLING-------------------------------
1 cup Vegetable oil
1 md Potato, cubed
1 md Cauliflower, chopped
1/4 cup Ghee
4 Tbsp Coconut, chopped
1 pn Cumin seeds
1 1/4 tsp Ginger, minced
2 ea Green chiles, seeded &
-- chopped
1/2 cup Green peas
1/4 tsp Cayenne
1/4 tsp Turmeric
1 pn Sugar
1/2 tsp Salt
2 1/2 Tbsp Raisins
1 1/4 tsp Cumin, ground & roasted
3/4 tsp Coriander, ground & roasted
1/3 cup Peanuts, blanched & chopped
2 1/2 Tbsp Cilantro, chopped

PASTRY: Combine flour & salt, mix in the oil & water 1 Tbsp at a time
until the mixture resembles a soft dough. Knead until it is smooth.
Divide dough evenly into between 20 portions. Roll each portion into
a ball & cover with a damp towel & let rest for 30 minutes.

Roll each ball into a disk about 3 1/2" in diameter. Cut each circle
in half & fold into a cone sealing the edges with some water. Fill
the cone from the top with vegetable filling. Moisten the top of the
cone & seal. Repeat with the remaining dough.

Heat oil for deep-frying & fry pastries until golden brown & crisp.
Serve hot with chutney.

FILLING: Heat oil in a wok. Fry potato cubes until lightly browned,
lift out & set aside. Add cauliflower pieces & fry until almost
cooked. Drain on paper toweling.

In another skillet, heat the ghee, add coconut, cumin seeds, ginger,
chiles & peas. Fry for 1 minute & then add the precooked cauliflower
along with the cayenne, turmeric, sugar & salt. Fry for a few minutes
over medium heat & then add the raisins. Cover & simmer for 8 to 10
minutes. Uncover & continue to cook until the moisture is absorbed.
Add ground roasted cumin & coriander. Stir in the peanuts &
cilantro. Remove from heat & cool before stuffing into the samosas.

Pranati Sen Gupta, "The Art of Indian Cuisine"


VEGETARIAN THAI SPRING ROLLS
Serving Size : 30

340 g Tofu
5 ea Dried shiitake mushrooms, soaked & trimmed
220 g Green beans
1 ea Celery stalk
1/2 md Carrot
2 ea Green onions
3 Tbsp Vegetable oil
1 Tbsp Garlic, chopped
1/2 tsp Pepper
2 Tbsp Red curry paste
2 Tbsp Soy sauce (gf if necessary)
30 ea Spring roll wrappers (rice)
3 cup Vegetable oil, for deep frying

Cut the tofu, mushrooms, beans, celery & carrot into large julienne
slices. Chop the green onions. Set aside. Put the 3 Tbsp vegetable oil
into a wok over medium heat. When the oil is hot, stir-fry the garlic
until it begins to brown. Add the soy sauce, tofu & all the vegetables
except the green onions. Stir-fry for 10 minutes. Turn the heat off & add
the green onions. Separate the roll wrappers. Place the wrapper with the
narrow side facing you. Place a scant 1/4 cup filling about 1/3 of the way
over from the closest edge. Fold the closest edge to you over the filling,
fold over the left & right edges & then roll. Seal the end using just a
touch of water. Place the finished roll seam side down on a baking sheet
until all the rolls have been filled in this way.

Heat the oil for deep frying in a wok until hot. Deep-fry the rolls on
each side until golden. Drain & serve hot or cold with cucumber pickle.

Recipe by SAWADEE THAI RESTAURANT AUCKLAND, NEW ZEALAND


3-Grain, 3-Onion Focaccia

Prepare this dough the day before your picnic. After the first rise,
wrap and refrigerate the dough, then proceed in the morning. For a really
crispy crust, remove focaccia from the baking sheet with a spatula or
pizza peel, and continue to bake directly on oven rack for the last 3
to 5 minutes.

1 cup each, unbleached white flour, whole wheat flour, and oatmeal
1/2 cup cornmeal
1 teaspoon salt
1 package dry active yeast
2 teaspoons each, poppy seeds, and fennel seeds
1 tablespoon chopped pumpkin seeds
1-1/2 cups warm water
1 tablespoon honey or sugar
2 scallions, sliced
1 small yellow onion, sliced
1 small red onion, sliced
1 tablespoon olive oil

In a large mixing bowl, whisk together flours, oatmeal, cornmeal, salt,
and yeast. Add poppy, fennel, and pumpkin seeds. In a small bowl, dissolve
honey or sugar in warm water. Make a well in the center of dry ingredients
and add water, mixing until all liquid is incorporated. Cover and set
aside in a warm place for 1-1/2 hours to rise. Preheat oven to 400 degrees
and dust a 10 x 14 inch baking sheet with cornmeal. Stretch and press the
dough onto prepared baking sheet, cover with plastic wrap, and let rise
for 1/2 hour. In a large skillet over medium heat, saute scallions, and
red and yellow onions in oil, stirring frequently, for 10 minutes, or
until onions are translucent, but not browned. Using your fingertips,
dimple the focaccia. Spread onions evenly over the top, and press them
well into the dough. Bake for 20 minutes or until golden and firm. Cool on
a wire rack. Makes 6 servings. Source: Veggie Life Magazine


Amaranth-Kamut Individual Pizzas
(Makes four 11 x 3" pizzas)

Amaranth grain can be found in the natural foods section of grocery stores
or in natural food stores. It is high in protein and contains a
significant amount of calcium. The cooked grain adds a moist quality to
bread doughs and lends an interesting flavor to these pizzas. Kamut is an
ancient grain related to wheat. It s fairly easy to work with and makes a
light, tasty pizza. If you can't find kamut flour, use whole wheat or
unbleached flour.

1 cup plus 1/4 cup water
1/3 cup amaranth
2 teaspoons dry yeast
1 Tablespoon maple syrup
1/2 teaspoon salt
2 Tablespoons olive oil (divided)
1 1/2 cups kamut flour (approximately)
1 large yellow onion, chopped
4 to 5 cloves garlic, peeled and sliced
2 red or green bell peppers, cut into strips
1 medium zucchini, sliced
1/4 cup chopped hot peppers, such as mild peperoncini (found in grocery
stores beside the pickles and olives)


Combine 1/4 cup water with amaranth in a small saucepan. Bring to a boil,
then reduce heat, cover and simmer for 30 minutes or until amaranth is
soft. Place amaranth in a large bowl and add 1/4 cup water. Mix well. When
cooled to lukewarm, sprinkle yeast over the top and gently fold the
amaranth over the yeast. Let mixture sit for about 10 minutes. Add syrup,
salt, and 1 tablespoon of the olive oil. Blend thoroughly. Add 1/2 cup
kamut flour. Stir vigorously (about 100 strokes), scraping the bowl often.
Cover and set aside in a warm place for 25 to 30 minutes. Stir in
remaining flour, 1/2 cup at a time, stirring vigorously after each
addition. When dough pulls away from the bowl, turn out onto a lightly
floured board and knead for 3 to 5 minutes. If the dough is too sticky,
oil you hands to knead it. The dough should be slightly tacky. Place dough
in clean, lightly oiled bowl. Cover with an oiled piece of plastic wrap
and let rise in a warm place for about 1 hour or until doubled in bulk.
While the bread rises, prepare the topping. Heat a heavy skillet over
medium heat. Add remaining olive oil and onions. Stir to coat the onions,
reduce heat, cover with a lid that fits right down over the onions and
sweat them until they are translucent. Add garlic, bell peppers, and
zucchini and continue to stir and cook the vegetables until they are soft.
You may have to add a little water to keep them moist in the skillet.
Remove from heat if they are soft before dough is finished rising. When
the dough is done (use the finger poke test to see if an indentation
remains), punch it down and knead for 5 turns. Set aside for a few minutes
rest. Preheat oven to 425 degrees. Oil a pizza screen or line baking
sheets with parchment paper. Divide dough into 4 portions. Roll each into
a log, then pat or roll to approximately 11 x 3" ovals, about 1/4- to
1/2-inch thick. Place on baking sheet and top with sauteed vegetables and
peppers. Bake 15 to 17 minutes. Gently slide off baking sheet to cooling
rack.

Note: You can use cornmeal in place of amaranth for the whole grain. Use
1/4 cup cornmeal in place of amaranth. Use chopped olives, pineapple
chunks, roasted vegetables, grilled eggplant, chopped marinated artichoke
hearts, or roasted garlic cloves in place of the vegetables listed above.
Spread with a thin layer of sauce such as pesto, sundried pesto, or
marinara sauce before topping with vegetables and baking. Source:
Vegetarian Journal, Issue Four 2002, "Dairy-Free Pizzas and Calzones" by
Debra Daniels-Zeller


Italian Pizza Wedges

Serving Size : 12
4 ounces mashed silken tofu
1/4 cup chopped black olives
1 teaspoon dried Italian seasoning
10 inch round packaged flatbread -- up to 12 inch
OR pizza crust--plain or cheese
2 medium tomatoes -- thinly sliced
1 medium green bell pepper
seeded and sliced into rings
1 medium red bell pepper
seeded and sliced into rings
1 cup sliced fresh mushrooms

Preheat oven to 450 degrees.

In small bowl, combine cream cheese or tofu, olives and Italian
seasoning. Spread over pizza crust. Top with tomatoes, bell peppers and
mushrooms. Bake on rack or baking sheet 8 to 10 minutes. Cut into wedges
and serve.


Garlic Tomato Toasts.

Combine 2 crushed cloves of garlic and 1/3 cup
of extra-virgin olive oil in a small bowl; let stand 1/2 hour. Cut 1
baguette into 3/4-inch (2-cm) thick slices. Toast baguette slices on both
sides under broiler or on the grill. Brush both sides lightly with garlic
oil. Cut 1 ripe Roma tomato in half, crosswise. Rub both sides of bread
with cut surface of tomato. Grill slices briefly, just until hot and
crisp.

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