Soybean Shepherds Pie and more

[Dee]

Soybean Shepherds Pie

12 small white onions, peeledv 4 carrots, halved crosswise

2 cups cooked soybeansv 2 Tbsp. all-purpose flour

2 Tbsp. margarine (non-hydrogenated)v 1 tsp. salt

1/8 tsp. pepper

3 cups seasoned mashed potatoes

 

 

Cover onions with water and cook, covered, for 20 minutes. Add carrots, cover and cook 10 minutes longer, or until tender. Drain, reserving liquid. Put onion, carrots, and beans in 2-quart casserole. Brown flour lightly in the margarine. Gradually add 2 cups reserved vegetable liquid and salt. Cook 2 minutes; add pepper and pour liquid over vegetables. Spread potatoes on top. Bake for 15 to 20 minutes at 425 degrees.

 

 

 

Crisp Honey Cookies

1/2 cup margarine (non-hydrogenated)

1/2 cup honey

1 3/4 cup flour

1 tsp. soda

1/2 tsp. cinnamon

1/4 tsp. ground cloves

1/4 tsp. allspice

1/3 cup wheat germ

 

 

Cream margarine and honey. Sift together flour, soda, and spices and mix in wheat germ. Combine dry ingredients with creamed mixture. Chill about 1 hour. Roll on lightly floured board to about 1/8 inch thickness. Cut with floured cookie cutter. Put on lightly oiled cookie sheets. Bake at 350 degrees for 8 to 10 minutes. Cool. Spread thinly with frosting if desired.

 

Honey Lemon Frosting

Mix 3/4 cup powedered sugar, 1 Tbsp. honey and about 1 Tbsp. lemon juice or enough to make frosting of thin spreading consistency.

 

 

 

Mount Athos Soup

7-8 Tbsp. tahini

1 cup rice

juice of 1-2 lemons

2 medium carrots finely grated

a few parsley sprigs finely chopped

salt

10 cups water (approximately)

 

 

Boil rice in water and salt until tender. Remove from heat and add lemon juice. In small bowl mix tahini with enough hot liquid from boiled rice to make a smooth paste. Pour mixture back into soup stirring constantly until liquids are blended. Add grated carrots and parsley and stir well. Serve. Note: Adjust amount of lemon juice according to individual taste.

 

 

 

Macaroni with Beans

1 1/2 cups navy beans

1 1/2 cups peeled chopped tomatoes or 3-4 fresh tomatoes chopped

1/2 cup oil*

2 garlic cloves finely chopped

3 Tbsp. chopped parsley

1 cup elbow macaroni

salt, pepper

 

 

Soak beans overnight in ample water. Drain and boil for 5 minutes. Drain and place in large pot with 5 cups water and chopped tomatoes. Cook until beans are tender. Saute garlic and parsley in oil until limp and add to beans. Add enough water to cook macaroni. Bring to a boil and stir in macaroni. Cook until macaroni is tender.

*Note: When cooking without oil, parboil garlic and parsley and continue as above.

 

 

Lentil Soup

 

2 cups lentils

1/2 can peeled tomatoes or 2-3 fresh ripened tomatoes, peeled

1 onion, finely chopped

2-3 garlic cloves, chopped

2 carrots, chopped

1 bay leaf

1 small potato, grated (optional)

3/4 cup oil (optional)

salt, pepper

 

 

Sort and wash lentils. Boil for a few minutes and drain. Plunge lentils in boiling water and add carrots, onion, garlic, potato, and bay leaf. When halfway cooked, add crushed tomatoes, salt, pepper and oil. Simmer until soft and creamy.

 

 

 

 

 

Lentils with Walnuts

1 large onion, finely chopped

100 grams (about 3 1/2 oz.) lentils

75 grams (about 2 3/4 oz.) finely chopped walnuts

1 tsp. ground sage

2 tsp. water in which is dissolved 1/2 tsp. cake yeast

75 grams (about 2 3/4 oz.) whole wheat breadcrumbs

salt, pepper

3 Tbsp. vegetable oil

 

 

Sort and wash lentils. Boil until tender and drain. Saute onion in oil until limp. Add lentils and remaining ingredients. Mix well and place mixture in greased baking dish. Bake in moderate oven for 30-40 minutes.

 

 

 

 

 

Spice Soya Kebabs

2 cups soya chunks

3/4 cup oil*

2 onions finely chopped

1 green pepper finely chopped

1 1/2 cups tomato puree

3 Tbsp. tomato paste

1 garlic clove, finely chopped

1 tsp. paprika

2 Tbsp. soya sauce

salt, pepper, any other spices in amounts desired

 

 

 

Soak soya chunks in 6 cups water for 1-2 hours. Place in pot and add just enough water to cover. Add paprika, soy sauce and any other spices and boil until tender. Saute onions and garlic in oil. Add boiled soya and spices to this and simmer for 5 minutes. Add green pepper, tomato puree and paste, salt and pepper and simmer until sauce blends. Serve with macaroni, pilaf, or fried potatoes.

*Note: When cooking without oil, parboil onions and garlic and proceed as above.

 

 

 

 

 

Karidoto (Walnut Honey Cake)

300 grams (about 11 oz.) honey

300 grams (about 11 oz.) sugar

400-450 grams (about 14-16 oz.) walnut meats

4-5 Tbsp. cognac

1 tsp. baking powder

1 tsp. ground cinnamon and clove

2 cups orange juice, or lukewarm water

3 1/2 cups all-purpose flour

 

 

Dissolve honey in orange juice, or lukewarm water. Add sugar, cognac, finely chopped nuts, spices and flour combined with baking powder and soda. Mix well. Batter should be rather thin. Pour into greased pan and bake for about 45 minutes to 1 hour. When cool top with chocolate sauce.

Note: As cake is without oil, pan can be "greased" by rubbing chopped nutmeats on bottom and sides of pan. Oil from nutmeats will coat pan. Sprinkle with fine breadcrumbs.

 

 

 

 

 

Apple Strudel

Pastry

3 cups self-rising flour

1 cup soda water OR

500 grams (1 lb.) strudel or phyllo leaves

 

 

Filling

 

6 medium apples

3/4 cup chopped nuts

3/4 cup chopped almonds

3/4 cup white raisins

1 1/2 tsp. cinnamon

2 tsp. rum (or rum extract)

8 Tbsp. fine bread crumbs

4 Tbsp. sugar (optional)

 

 

Peel apples and remove core. Dice. Place in medium pot with very little water and rum and simmer until soft, but not mushy. Remove from heat and combine with remaining ingredients. Prepare pastry. Combine flour and soda in bowl. Knead to form a soft dough. Divide dough in half and roll out each half to form a thin rectangle. Place dough flat on a kitchen towel. Divide filling in half (2 rolls will be made). Spread one half of mixture over dough up to 4 cm (2 inches) from edges. Starting at narrow end using the towel to lift dough, roll dough over filling. Tuck in narrow ends to enclose filling. Roll up lengthwise like a jelly roll using the towel to lift and roll. Grease a large cookie sheet with tahini and place strudel seam side down on cookie sheet. Repeat process with remaining filling and dough. Make diagonal slashes across tops of strudel and bake in moderate oven for about 30 minutes until pastry is golden. Remove from oven and brush tops lightly with a little water. If desired sprinkle with confectioner's sugar.

 

 

 

 

Tofu "fillets" with Marinade

 

1 tsp. salt

1/4 tsp. pepper

1/4 cup (non-hydrogenated) oil

1/2 cup honey or molasses

2 Tbsp. soy sauce

1/2 tsp. ginger

1/2 tsp. garlic powder

1 package of firm or extra firm tofu

 

 

Combine first 7 ingredients. Drain tofu and slice into fillet-sized pieces 1/4 - 1/2 inch thick. Arrange in a single layer in a baking dish. Cover with marinade and let stand at least 10 minutes. Bake at 350 degrees for 10 minutes, then turn over and bake another 10 minutes.

 

 

 

 

 

Pasta with Tomato and Basil

1 8-oz. package "eggless" pasta, any type

1 container ripe cherry tomatoes, or 1 can tomatoes

Olive or (non-hydrogenated) vegetable oil

Fresh basil

 

 

Cook pasta according to package directions. Cut cherry tomatoes in half, or cut canned tomatoes into bite-size pieces. Saute tomatoes in oil until soft and heated through, then add about 1/3 cup fresh basil and stir for 30 seconds. Drain pasta and spoon tomato mixture on top.