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|Unless otherwise noted, all recipes copyright Val Grant (1994, 1996, 1999, 2003, 2005 and beyond). Feel free to download for your own use, or to pass on to other animal-friendly eaters.
Publication for commercial purposes is NOT permitted.
|CAVEAT: EXCEPT FOR THE BAKING RECIPES WHERE PRECISION CAN MAKE OR BREAK THE END PRODUCT, NONE OF THE OTHER RECIPE INGREDIENTS ARE BY EXACT MEASUREMENT. EXPERIMENT WITH THE VEGGIES, BE CAREFUL WITH THE SPICES UNTIL YOU ACHIEVE THE TASTE THAT WORKS BEST FOR YOU. MAKE IT FUN -- JUST THINK OF YOUR KITCHEN AS ONE BIG HAPPY CHEMISTRY LAB!
Me, I don't like meat. While I don't mind the smell of meat being grilled outside, the 'mouthfeel' of a piece of animal flesh tends to make me turn a little green around the gills and the smell and taste of Bacon .. eeeps! Some folks find that odd. Especially my fellow Nebraskans, many of whom consider it a sacrilege here in cow country. Good thing I never been daunted by outside opinion, and the cows and other members of the animal kingdom are quite safe from my knife and fork. However, I've always liked fried stuff, so a lot of my kitchen endeavours start out with frying onions, green peppers, celery, carrots... It's not that I don't eat my salads and such, but I need a bowl of something hearty to last me until the next meal and with the great cookware available today, not much fat is needed at all. Also, I'm a lazy cook ... coming home from work and 'slaving' over a hot stove is not my idea of spending my evenings. So I cook in large quantities on the weekends, early in the morning (that's when the spirit usually moves me), then freeze everything in portion sizes. Ahhhh, the joys of not having to worry about anyone's stomach at supertime!
You'll notice that I have a "thing" for hot peppers -- I use them freely in (almost) everything. I'm especially fond of the Scotch Bonnet, one of the hotter members of the pepper family, but your mileage may vary so use your judgement. Hope you find something here to entice you.
On another note, while I enjoy my homecooked foods, I have nothing against shortcuts such as a good bottled or tinned sauce or even some mixes. And I only use my salt shaker when baking (other seasonings are so much richer) but again, your mileage may vary.
Also, please don't be put off by what seems a mass of ingredients in some of the dishes. Once your basic veggies are assembled, the rest is just condiments and spices already found in most kitchens. Remember, we don't do this every day ... you'll have lots of portions in your freezer and won't have to cook all that often.
THINGS I REFER TO FREQUENTLY:
ONIONS: I prefer the flavour of white Onions over other varieties but yellow are perfectly fine. Red Onions are pretty in salads.
VEGETABLE OIL: My oil of choice is Extra Virgin Olive Oil (EVOO), sometimes I use Peanut Oil. If a more neutrally-flavoured oil is called for, it's usually Canola.
CHEESE: While I'm partial to Sharp Cheddar, I often use a mixture of this and Cojack. Sometimes I use SOY CHEESE (love the PepperJack for sandwiches or melting over my Chili Dogs). When shredded cheese is called for, try mixing a package of (soy) Cheddar with a package of (soy) Mozarella. But basically, just follow your tastebuds.
MILK: I use "Rice Dream" but any Rice or Soy Milk with do, with Rice Milk being the more delicate in flavour. Vanilla-flavoured Rice Dream is nice for baking. It also has the advantage that you can keep unopened cartons in the cupboard. Just check the expiration date. Unopened, it lasts a very long time and even opened you can keep it for quite a few days in the fridge. Another advantage is that it doesn't scorch when used in cooking.
WASHINGTON's BROTH AND SEASONING MIX: Comes in small packets available at most supermarkets. Similar to AuJus but without animal products. Adds a bit of body to the taste but is not so overpowering as to make every dish taste the same when you use it. If you normally use Salt, you can leave it out because this stuff is already salty. Available in several varieties, I prefer the "Rich Brown" kind. I also use VEGETABLE CUBES. Then a friend introduced me to "VEGETABLE BETTER-THAN-BUILLON" which turned out to be great in soups and stews.
PACE PICANTE: My favourite Salsa. I prefer the "Hot" variety, but also available in Mild and Medium.
VEGETABLE BROTH: Being naturally lazy, I buy the it by the can or carton, low-fat and/or low-sodium when I can find it. Other cooks are likely to be more enterprising and make their own.
Enough preliminaries...click on the links at left for the recipes. Bon appetit!
Bean Dip, Taco Salad Dip
Chili (and things to do with it)
Breakfast BurritosBreakfast SandwichEnchilada BakeEasyCornbread
Cream of Potato
Lentil, Barley or Millet Soup
Black Bean with Quinoa
Vegetable Soup - NEW
and different things to do with it
Mock Tuna Casserole
Cabbage Rolls, Stuffed Peppers
Cabbage Stew, Saucy Stir Fry
Red Beans & Rice
Channa Masala (with Potatoes)
Sweet & Sour Red Cabbage
Brussel Sprouts or Savoy Cabbage
(in a creamy Nutmeg Sauce)
Spinach, Greens, Fried Cabbage
LUNCH or SUPPER
Salads and other things
on top of Baked Potatoes
see MISC for Simply
Delicious Mashed Potatoes
Oatmeal, Rice or Cream of Wheat Cereal
Full English Breakfast
For Breakfast Burrito or Breakfast Sandwiches, see SOUTH PG. 2"
Cheese Tomato Toast
Beans on Toast
Carrot Dogs - NEW
Simply Delicious Mashed Potatoes
Sweet Tofu Treat
Salad w. Morningstar Farm Hotwings
Curried Devilled Eggs
Curried Egg Salad
WHAT TO DO
with veggies left after cooking, or when friendly gardeners share their bounty
Double Chocolate Chip
Double Chocolate Mint Pretzels
Oatmeal Chocolate Chip (or Raisin)
Nutty Jam Balls, Krispy Crescents
Red & Green Sugar Cookies (not Vegetarian)
Haystacks, "Heroin" Cookies
Chocolate Cherry Cookies
Chocolate Chip Cake
Raisin Cake, Spice Cake
Banana Bread, Apple Coffee Cake
Poor Man's Cake
Hot Crossed Buns
(A British Easter Tradition)