Millet Balls
Mixed Vegetable Cutlets
Mock Chicken Legs (Pinto Beans)
Sambhar Indian Vegetable Cutlets
Sausage Imposters
Herbed Tofu-Mushroom Quiche
Tofu Nuggets
Tofu "Quiche"
Black Bean Spread
"Egg" Salad Sandwich Filling


Millet Balls
>Serves 4

1 cup cooked millet
1 cup cooked brown rice
1 onion, finely chopped
lots of crushed garlic
salt and pepper to taste
oil for deep frying

Mix all the ingredients together and then work the mixture hard by
squeezing it with your hands until it is wet and sticky enough to retain
the impression of your fist when you close it. Don't be afraid to use your
hands, you'll never do it with a spoon, and you might even enjoy it! Shape
into balls roughly the size of a walnut, drop them into hot oil and deep
fry until golden brown. Drain and serve with Chilli sauce and cooked
vegetables or try them cold as a picnic food. Suma Foods


Mixed Vegetable Cutlets
12 servings

1 cup Cauliflower florets
1 cup Potatoes, diced & peeled
1 cup Green peas, frozen or fresh
1 cup Green beans, 1/4 inch pieces
1 cup Finely shredded carrots
1/2 cup Finely shredded beets
1/4 cup Finely chopped celery
2 ea Hot green chilies, quartered
2/3 cup Cooked chick peas
3 Tbsp Almonds
3 Tbsp Walnuts
3 Tbsp Sunflower seeds
1 1/2 tsp Salt
1/4 tsp Black pepper
1/2 tsp Turmeric
1 tsp Garam masala
3/4 cup Soy milk
2 Tbsp Cornstarch
2 Tbsp Whole wheat flour
2/3 cup White poppy seeds
oil for shallow frying


Place the cauliflower, potatoes, fresh peas and green beans in the bottom
of a pot and cover with water. Put the carrots, beets and celery in a
steaming basket, cover and place over the pot. Cook until the vegetables
are tender-crisp. Drain, saving the water. Add the frozen peas, defrosted
first, to the steamed vegetables. In a blender, while it is running, drop
in the chilies. Add the chick peas, nuts and seeds and process until the
peas are mashed. Some vegetable water may facilitate this. Add the
cauliflower, potatoes, fresh peas, if using, and beans. Pulse on and off
till they are coarsely mashed. Transfer to a mixing bowl, add the steamed
vegetables, salt, pepper, turmeric and garam masala. Mix well. Divide into
portions. Line a baking sheet with waxed paper. Flatten a portion into an
almond shaped cutlet, 1/2 inch thick and place on the sheet. Cover and
refrigerate for 30 minutes. Whisk the soy milk, cornstarch and flour in a
flat bowl until smooth. Dip each cutlet into the batter, roll in poppy
seeds and set aside briefly to air dry. Heat oil to a depth of 3/4 inch.
Without crowding, fry the cutlets in batches for 2 minutes each side.
Drain and serve. Adapted from Yamuna Devi, "The Art of Indian Vegetarian
Cooking"


Mock Chicken Legs (Pinto Beans)

1 onion, grated
6 Tbsp. vegan margarine
1/2 tsp. black pepper
1/2 clove chopped garlic (optional)
1 egg replacer
1 tsp. salt
1/2 tsp. celery salt
1 1/2 cup mashed beans, drained
1/3 cup bean juice (optional)
wholemeal Bread crumbs (GF)
oil for frying

Melt vegan marg over low heat; add onion, cook gently 5 minutes. Add salt,
pepper, garlic, celery salt. Blend bean juice with mashed beans. Add this
mixture to onion mixture. Pour into dish and chill until ice cold. Form
mixture into shape of chicken legs. Roll in egg replacer and bread crumbs.
Chill again until firm or overnight. Fry in deep as chicken until nicely
browned. Drain on absorbent paper and insert stick to represent chicken
leg. (Sticks are at meat market but are optional) Yields 9 large sized
legs or 12 medium size legs. Serve hot with cheese sauce if desired.
http://www.yahoogroups.com/group/Chr...-Vegan-Cooking


Sambhar Indian Vegetable Cutlets
4 servings

10 oz Green beans cooked and chopped
10 oz Broccoli florets, cooked
10 oz Peas, cooked and mashed
2 large Potatoes, boiled and mashed
4 med Carrots, cooked and mashed
14 oz Beets, cooked and diced
1 1/2 Tbsp Ginger, grated
1 1/4 tsp Cumin, ground and roasted
1 1/4 tsp Coriander, ground and roasted
4 ea Green chiles, seeded and chop
1/4 tsp Turmeric
1/4 tsp Cardamom powder
Salt, to taste
1 1/4 tsp Sambhar spice
5 Tbsp Oil
1 pinch Cumin seeds
1/2 cup wholewheat flour
1/2 cup wholemeal Breadcrumbs
Oil

Combine beans, broccoli, peas, potatoes, carrots, beets, ginger, cumin,
coriander, chiles, turmeric, cardamom, salt and sambhar spice. Mix
thoroughly with your fingers. Heat vegetable oil in a large skillet and
fry the cumin seeds for a few seconds. Add vegetable mixture and continue
to fry for 10 minutes. Set aside to cool. Take a portion of the vegetable
mixture (about the size of a small egg) and form it into a heart shaped
cutlet. Roll in the flour & breadcrumbs until well coated. Transfer to a
platter. Repeat until all the vegetable mixture has been used up. Place
platter in the fridge and chill for 1 hour.

Heat vegetable oil to a depth of 1" in a skillet. When hot, fry the
cutlets until golden brown, turning once to brown evenly. Drain on paper
towels and serve with chutney. Pranati Sen Gupta, "The Art of Indian
Cuisine"


Sausage Imposters
Makes 4 servings
(3 sausages each serving)

1 16 oz can kidney beans, rinsed and drained
1 cup cooked brown rice
2 tablespoons ketchup
1/4 teaspoon ground sage
1/8 teaspoon dried thyme
1/8 teaspoon ground savory
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon fennel seeds, crushed slightly


Place the beans, rice, and ketchup in a large bowl. Sprinkle evenly with
spiced. Mash

well with a fork or potato masher, making sure that spices are evenly
distributed. (Rice will be lumpy.) Chill mixture several hours or
overnight to blend flavors. Divide chilled mixture into 12 portions. Roll
each portion into a log (like a sausage link) approximately 2-1/2 inches
long. Preheat a large non-stick skillet or griddle over medium heat. Oil
it lightly. Cook sausages until browned on all sides, turning frequently
to brown evenly. Oil pan again if necessary. These can also be grilled or
even baked in the oven. Serve hot or cold. Lean and Luscious and Meatless
by Bobbie Hinman and Millie Snyder.


Herbed Tofu-Mushroom Quiche
Serves 6

Health-conscioius eaters may prefer this crustless quiche over the
traditional egg-and-cheese variety.
1 1/2 cups chopped onion
2 cloves garlic, minced
1 tablespoon light olive oil
2 cups mushrooms, sliced
2 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
16-ounce tub silken tofu
1 teaspoon curry powder
Salt and freshly ground pepper to taste
1/3 cup wheat germ
1 medium-size tomato, thinly sliced

In a medium skillet, saute the onion and garlic in oil until onion just
begins to brown. Remove from skillet and set aside. In the same skillet,
saute mushrooms over medium heat, covered, until they are just softened
and beginning to give off liquid. Stir in fresh herbs and remove from
heat. Preheat oven to 350 F. Place half of onion mixture in a food
processor or blender. Crumble in tofu and blend until smooth. In a mixing
bowl, combine tofu mixture, remaining onion mixture, curry powder, salt,
pepper and mushroom-herb mixture. Oil a 9" pie pan. Sprinkle half of wheat
germ over bottom of pan. Spoon in tofu mixture and pat to form an even
layer. Top with thinly sliced tomatoes and sprinkle with remaining wheat
germ. Bake until set, about 40 minutes. Let stand for 10 minutes, cut into
wedges and serve. Shared by "fraggle" on the EarthSave Discussion list


Tofu Nuggets

2 pounds extra-firm tofu, frozen, thawed, and pressed (this gives the
tofu a
chewier texture)
Marinade Ingredients:
3/4 cup water
3 Tablespoons nutritional yeast
3 Tablespoons low-sodium tamari
1/2 teaspoon poultry seasoning
1/2 teaspoon coriander
1/2 teaspoon onion granules
1/2 teaspoon garlic granules
Breading Mixtu
1/4 cup millet flour (you can also use whole spelt or another whole
grain flour mixed with cornmeal)
2 Tablespoons nutritional yeast
1/4 teaspoon salt
pinch of black pepper

Slice the prepared tofu and place in a shallow dish. You can make the
pieces any size you want, but I generally cut each pound block of tofu
into 6-8 pieces. Whisk together the marinade ingredients. Pour the
marinade over the tofu, cover it, and put it in the refrigerator for 4-24
hours. Preheat the oven to 400 and oil a baking tray. Mix the ingredients
for the breading mixture in a shallow bowl or dish. Dredge the tofu slices
in the breading mixture, one at a time, and place on the oiled tray. Bake
for 15 minutes, flip, and bake for another 15 minutes. Both sides should
be crispy and golden brown. Serve hot or at a buffet cold with a dip

Vegan Vittles, by Joanne Stepaniak)


Tofu "Quiche"

1 cup whole wheat pastry flour
1/3 cup veg. oil
1 1/2 Tbsp. cold water
1/2 to 1 onion, chopped
1 6oz. jar marinated artichoke hearts, chopped
1 zucchini, choppped
1 cup silken soft tofu
1/2 cup soy sour cream (I like Tofutti brand the best)
1/2 cup soy milk
1/4 - 1/2 tsp. cayenne pepper
1/4 tsp. ground mustard AND 1 1/2 tsp prepared mustard

Mix flour and oil until crumbly. Add water and mix. Put mix between two
sheets of wax paper. Roll out to fit pie pan. Transfer to pan. Prick
bottom. Bake 350 for 12 min. Saute onion, zucchini in some oil until soft.
Add artichokes, salt and pepper to taste. Keep on low heat. Mix tofu, sour
cream, soy milk, cayenne pepper, and mustard in food processor. Put onion
mixture in bottom of baked pie crust. Top with tofu mixture. Bake 375 for
45 min. Let stand 5 min. before cutting.

Serves: 4 - 6
From Susie


Black Bean Spread

2 cans black beans, drained
2 cloves garlic
1/2 medium onion
1 bunch fresh dill (i.e. a lot)

Put garlic and onion in food processor and chop finely. Add dill and
process until chopped fine. Add beans and process until smooth.
Serve with pita chips or fat-free tortilla chips.


"Egg" Salad Sandwich Filling

Dressing:
1/4 cup water
4 Tbsp. lemon juice
4 Tbsp. McKay's chicken style seasoning (to taste)
5 Tbsp. nutritional food yeast
2 tsp. garlic powder
1 package firm Mori-no tofu
Egg Salad:
3 packages Mori-no tofu, firm, torn in big chunks
1/4 cup celery, diced
1/4 cuponion, diced
1/4 cup olives, sliced
1/4 cup red bell pepper, diced
1/4 cup pickles (lemon packed; no vinegar), diced
1/4 cup fresh parsley sprigs, minced

Whiz in blender the first 6 ingredients for dressing; set aside. Tear
Mori-nu tofu into big chunks. Stirring well make them smaller and you
don't want them too small. Prepare veggies; add dressing, let marinate
before you use.
Source: Cooking with the Benton Sister's Vol. II

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