Vegetable Dish Table of Content

Vegetarian Dish Page 2:

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• Grate the cucumber coarsely into a colander, sprinkle with salt, and let
  stand 15 to 20 minutes. If using regular cucumber, be sure to remove
  the seeds.
• In a bowl, beat the yogurt with garlic, olive oil, dried mint, salt, and
  a little water until smooth and creamy. 
• If you are using yogurt cream, you will need to add a little more water to bring it to a thick sauce consistency. 
• Mix cucumber with the yogurt and mint sauce until thoroughly blended. 
• Chill and serve garnished with fresh mint leaves.

• Cut the eggplant in half lengthwise and make several incisions in
  the flesh. 
• Sprinkle the exposed meat with salt and let it drain for 30 minutes.

• Coat a baking pan with the olive oil and place the eggplant
  face-down in the pan. 
• Bake it in an oven preheated to 400F for about 20 or 30 minutes, until tender.
• Remove the eggplant and let it cool. 
• Then scoop out the pulp and place it in a food-processor or blender.
•  Discard the skin.
• Place the garlic in the blender with the eggplant and puree. 
• Add alternately the lemon juice and the tahini. 
• Finally, blend in the parsley. 
• Season to taste with salt and pepper if desired.
• Chill before serving. 
• Sprinkle with paprika to add a bit of color, if you like. 
• Serve with raw vegetables and toasted pita triangles.

DRY MIX
     2 cup  Bulgur wheat
     4 Tbsp Parsley
     3 Tbsp Onions, dried chopped
     2 Tbsp Garlic salt
     3 Tbsp Mint; try more

ADD TO MIX
     1 can Tomatoes; undrained; try 2 can
     1 cup  Water
   3/4 cup  Oil, olive
   1/2 cup  Juice, lemon

CUCUMBER DRESSING
     1 cup  Mayonnaise
     1 cup  Sour cream; or yogurt
     1 med Cucumbers
     2 Tbsp Dill weed
   1/4 tsp Dry mustard
          -Vinegar?

• Mix together all salad ingredients and refrigerate.
• Cucumber dressing: peel and seed cucumber. Puree all ingredients in
  blender. Chill. Pour over tabouli.
• Easier version: Mix together all salad ingredients as above. Chop
  cucumber and add to tabouli. Refrigerate overnight. 
• Add dressing ingredients, unblended, to tabouli and mix well. Serve.

• Heat the oil in a deep saucepot. 
• Lightly brown the onion and garlic.
• Add tomato, carrot, potato and celery. 
• Stir and sauté for several more minutes. 
• Add the stock and simmer for 10 minutes.
• Add the drained beans, salt, pepper and lemon juice. 
• Slowly simmer for an additional 10 minutes or until the vegetables are tender. 
• Do not let the stock evaporate. 
• Add a little bit more stock or water if necessary.
• Remove from heat.
•  Transfer to a serving bowl. 
• Allow to cool. 
• Serve at room temperature, sprinkled with parsley.

• Remove the seeds of the tomatoes, cucumber and pepper. 
• Chop vegetables into very fine pieces, using a sharp knife or a mini-food processor. 
• Drain excess liquid. 
• Add remaining ingredients and mix well. 
• Make a few hours ahead for fuller flavor.

• Wash lentils, place in a medium-size pan, cover with 3.5 cups of water.
• When it starts boilling, skim. Reduce the heat to medium and cook until
  lentils turn yellow and mushy and most of the water is absorbed. 
• Pour this creamy mixture over the fine bulgur. Let it rest for about 30
  minutes. 
• In a small skillet saute the roughly chopped onion in olive oil
  slightly. 
• Add 2 tablespoons of flaked red pepper. Set aside. 
• Add the finely - chopped onion to lentil - bulgur mixture. Also add salt and both pastes. Knead well. 
• When it is mixed well enough add fresh onion, garlic and some salt. Knead again. 
• Put chopped parsley and dried tarragon on top of that mixture. 
• Add the sauteed rougly chopped onion, knead well again. 
• Shape into egg - size patties. Use damp hands to pinch off and shape
•  Arrange on a large, flat serving dish. 
• Garnish with lettuce, fresh mint, water cress and with other greens.

• Preheat the oven to 375 :F. 
• Peel and coarsely cube the eggplant. 
• Place the cubes on a kitchen towel and sprinkle them with salt. 
• Let them stand for 15 minutes, then gently pat them dry. I
• n a 2-quart ovenproof baking dish, place the eggplant, tomato paste, tomatoes, paprika, cumin, olive oil, and garlic. Sprinkle with sugar. Mix all the ingredients well. Cover with aluminum foil, and cook until the eggplant is completely tender, 45 to 50 minutes. 
• Stir once or twice while baking. 
• If the mixture becomes too dry, add a little water. 
• Place the mixture in a serving dish and season with salt and pepper. 
• Stir in enough lemon juice to obtain a light, tangy taste. 
• To serve, spoon the zahlouk onto a bed of lettuce and garnish with black olives.

• 2 cups sugar (granulated or brown sugar)
• 2 cups boiling water

• Dissolve sugar in boiling water;
• add sugar water to glutinous rice powder and mix well to create rice paste;
• pour rice paste mixture into pan, not to exceed 70% of pan to allow cake to rise.

• steam over high heat for 2 hours; use damp cloth to prevent steam from escaping or use an electric rice cooker;
• insert toothpick to check if cake is done; when done, remove and let cool;
• let sit for 2 days to allow cake to get hard;
• cut into slices and fry with egg batter to serve.

• Crush garlic, spices, etc. in soy sauce and olive oil.  
• Cut the veggies into kebab-size pieces and marinate them in the
  soy juice for a while.  
• Then skewer them on cruel spikes;
• try to put spicy vegetables (garlic, onion, hot peppers) next to mild ones (tomato, mushrooms, bell peppers) on the spikes.  
• Stick 'em on the coals until your mouth is watering uncontrollably, then eat.

3 cloves garlic
1/2 cup minced parsley
1 1/2 cup cooked chickpeas
1 tbl lemon juice
1 tsp ground cumin
1/2 tsp. each basil, corriander, thyme
1/2 tsp. hot pepper sauce
black pepper to taste
2 slices French bread, torn, and soaked in water
1/2 cup whole wheat flour
1 tbl extra-virgin olive oil

1 cup nonfat plain yogurt
pinch sugar
black pepper to taste
1 tsp. dried mint
2 cloves garlic

Hot Sauce

1 cup vegetable broth
6 tbl. tomato paste
2 tsp. red chili paste
1/2 tsp. ground cumin
1 1/2 tbl. dried parsley
1 tbl. dried cilantro

4 pita bread rounds
lettuce, sliced, cucumbers, and tomato for garnish

Hot Sauce
        Combine all ingredients in a small sauce pan.  Place over medium heat and simmer until thickened slightly.

        Cut pita round in half, and open.  Add two patties, and garnish.  Top with the yogurt sauce.

2 and 3/4 teaspoons or 1 packet active dry yeast

1 cup plus 3 tablespoons warm water (105F to 115F)

3/4 teaspoon salt

6 tablespoons sugar

2 tablespoons melted shortening

all purpose flour for dusting

• Add a tablespoon of the measured sugar to the dry yeast; stir.
• Add water to yeast mixture; blend.
• when the yeast and sugar have dissolved completely, add shortening.
• combine flour, salt and remaining sugar in a large bowl and stir a few times to mix.
• gradually pour yeast mixture into flour mixture while stirring to form a dough.
• Let rest 5 minutes; turn out onto lightly floured surface.
• knead until smooth and elastic.
• place dough in a greased bowl, cover with a wet towel and let rise in warm place until dough is at least doubled (you should get one large mixing bowl full), 1 and 1/2 hours to 2 hours.
• punch down, cover and let rise a few minutes before shaping.

• 2.5 cups of all purpose flour
• 1.5 cups white rice flour

• 2.75 teaspoons or 1 packet active dry yeast
• 1 cup warm water
• 0.75 teaspoon salt
• 0.5 cup sugar
• 1 tablespoon melted shortening
• all purpose flour for dusting

• Add a tablespoon of the measured sugar to the dry yeast; stir.
• Add water to yeast mixture; blend.
• when the yeast and sugar have dissolved completely, add shortening.
• combine flour, salt and remaining sugar in a large bowl and stir a few times to mix.
• gradually pour yeast mixture into flour mixture while stirring to form a dough.
• Let rest 5 minutes; turn out onto lightly floured surface.
• knead until smooth and elastic.
• place dough in a greased bowl, cover with a wet towel and let rise in warm place until dough is at least doubled (you should get one large mixing bowl full), 1 and 1/2 hours to 2 hours.
• punch down, cover and let rise a few minutes before shaping.

• 2 cups dried soy beans (about a pound)
• 1 heaping Tablespoon Epsom salts (or use Nigeri or another coagulant)

Coagulating the cooked soy milk with Epsom salts results in a curd with magnesium salts. Commercial coagulants are usually made with a calcium salt, this results in a calcium rich product.

One should store beancurd in the refigerator and change the water daily. Keep it tightly covered and it will stay about three or four days; each time you change the water, add a little non-iodized salt (i.e.: kosher salt) to it and then it can stay a week.