ERBIE'S
CAFE & BOOKWORKS
KITCHEN Archives
Here you will
find some of the recipes featured in the past on my "From the Kitchen"
page. Recipes are shown in the order featured, with the most recent
first. As this page starts to get long, recipes will be deleted from
the bottom. If you're looking for a recipe and can't find it here,
E-MAIL ME ,
and I'll look it up for you.
Do you have
a recipe you'd like to share? SEND
IT TO ME! If it sounds good
and meets the guidelines below, I'll put it up on the main "Kitchen" page.
RECIPE
SUBMISSION GUIDELINES:
-
Recipe must be your own original creation...no
copying from cookbooks or magazines!
-
Recipe must be vegetarian (no meat,
including chicken or fish; no meat stock, no gelatin).
-
Vegan (no animal products, including
dairy, eggs or honey) is preferred, but not required.
-
If you want a copyright line to appear
with the recipe, please indicate how you would like it to read (name, date,
etc.)
WEEK
ENDING 8/10/97:
ERBIE'S
SUMMER CORN CHOWDER AND FRESH SPINACH SALAD WITH LEMON-TAHINI DRESSING
SUMMER CORN CHOWDER
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1/4 CUP DRY SHERRY
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1 SMALL ONION, CHOPPED
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3 CLOVES GARLIC, CHOPPED
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1 CARROT, SLICED THIN
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1 STALK CELERY, SLICED THIN
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2 14.5-OUNCE CANS VEGETABLE BROTH
(ABOUT 3 CUPS HOMEMADE)
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2 LARGE RUSSET POTATOES, UNPEELED,
CUBED
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1 10-OUNCE PACKAGE FROZEN CORN KERNELS
(OR 4 EARS WORTH FRESH KERNELS)
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1 14.5-OUNCE CAN DICED TOMATOES
(OR 3 MEDIUM FRESH TOMATOES, DICED, PLUS 1/2 CUP TOMATO JUICE)
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1/2 TEASPOON WHITE PEPPER
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1 TEASPOON DRIED BASIL
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1 TEASPOON SALT (OPTIONAL)
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1 CUP PLAIN SOY MILK (A HEAVIER
"TRADITIONAL" STYLE WORKS BEST)
In large soup pot,
heat sherry over medium-hi heat until just boiling. Add onion, garlic,
carrot and celery and saute until onion is translucent, adding more sherry
or water as needed to keep veggies from sticking.
Add vegetable
broth, potatoes, tomatoes, corn and seasonings to pot. Bring to boil.
Reduce heat, cover and simmer until potatoes are tender (about half an
hour).
Reduce heat to
lowest setting. Gently stir in soymilk. Taste, and adjust seasonings.
Serve hot, with a salad and french bread. NOTE: This soup freezes
and reheats very well, but must not be re-boiled or the soy milk will
curdle.
FRESH SPINACH SALAD
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10 OUNCES FRESH SPINACH, WASHED
AND TRIMMED
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1 FIRM-RIPE AVOCADO, PEELED AND
DICED
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1 TOMATO, DICED
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1 MEDIUM CUCUMBER, PEELED AND DICED
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3 MEDIUM BUTTON MUSHROOMS, THICKLY
SLICED
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1 4-OUNCE JAR MARINATED AND QUARTERED
ARTICHOKE HEARTS
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1/2 CUP SMALL WHOLE RIPE OLIVES
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1/2 CUP CANNED CHICK PEAS, DRAINED
AND RINSED
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1/2 CUP LEMON-TAHINI DRESSING (RECIPE
FOLLOWS)
Combine
all ingredients except dressing in large salad bowl and toss well.
Immediately prior to serving, add dressing and toss gently until all leaves
are coated.
LEMON-TAHINI DRESSING
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1 CUP SESAME TAHINI
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1/4 CUP TAMARI
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1/4 CUP LEMON JUICE (FRESH OR RECONSTITUTED)
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4 CLOVES GARLIC, CRUSHED
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4 SCALLIONS, COARSELY CHOPPED
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1 STALK CELERY, COARSELY CHOPPED
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WATER
Combine
all ingredients except water in mixer bowl of food processor, fitted with
steel blade. Process until smooth. Then set processor speed
to low and gently pour water in through top until dressing reaches desired
consistency. Taste, and adjust ingredients as necessary (note:
if this is too salty or too garlicky for your tastes, adding more water
will help). Makes about two cups of dressing. This dressing
is also good as a dip for crudites.
RECOMMENDED
READING: FAVORITE COOKBOOKS
-
VEGETARIAN EXPRESS by Nava Atlas
and Lillian Kayte (1995, by Little, Brown and Company. Paperback).
Complete vegetarian menus in 30 minutes or less! Includes tips on
stocking your pantry for maximum efficiency. Simple and delicious
recipes...perfect for the beginner or the experienced vegetarian cook.
-
FRIENDLY FOODS by Bro. Ron Pickarski,
OFM (1991, by Ten Speed Press. Paperback). Vegan recipes for people with
a taste for the gourmet side of vegetarian cuisine. Author is a multiple
medalist at the World Culinary Olympics. Recipes require a bit more
expertise than those in some other cookbooks, but the results are worth
it.
-
FOLLOW YOUR HEART'S VEGETARIAN SOUP
COOKBOOK by Janice Cook Migliaccio (1988 by Woodbridge Press. Paperback).
A wonderful resource for soup lovers! Sixty hearty and delicious
soup recipes, including the single best split-pea soup I have ever tasted.
Includes tips for designing your own soups.
-
INDIAN VEGETARIAN COOKING by Michael
Pandya (1985 by Thorsons Publishers, Inc. Paperback). Excellent
introduction to Indian cooking! Recipes are very easy to follow.
Ingredients are listed in both U.S. and Imperial measurments.
-
BEAN BANQUETS FROM BOSTON TO BOMBAY
by Patricia R. Gregory (1989 by Woodbridge Press. Paperback).
Anything you could ever conceive of doing with beans (and probably a few
things you've never thought of)! Includes information on choosing,
storing and cooking all legumes. The best resource for people who
like beans, or for people who want add more legumes to their diets.
-
VEGETARIAN TIMES COMPLETE COOKBOOK
by the editors of Vegetarian Times magazine (1995 by Macmillan.
Hardbound). The single best resource for new vegetarians. Info on
getting started, shopping, storing ingredients and preparation techniques,;
an excellent glossary of terms; nutritional information; and recipes, recipes,
recipes!
BEST
ON-LINE RESOURCES
BEST RECIPE COLLECTION ON THE
NET: VEGSOURCE
RECIPE COLLECTION
RECIPE/COOKING DISCUSSION BOARD:
VEGSOURCE
RECIPE BOARD
