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The motto here is: If it has a face, don't eat it!

Things about these recipes:

links; and I don't mean the fans of a Mod Squad actor.

Our Kosher corner
For those who think they're on the wrong page
Alien Guide's bakery
Crockpots, pressure cookers, recipes
THE site for Vegans and also for Vegetarians
VeggieTable, allinfo about it. Good site.
The Salad Bowl

More will be added on a regular basis. For now, here's what we have:

Spicy Tofu-Veggie Medley by Sanjiv Singh
The trick to cooking tofu is that the end result shouldn't taste like tofu. Or at least not like the images tofu conjures up to the uninitiated.

This recipe calls for sam bal olek, an Indonesian chili paste available at oriental stores. Be careful with this stuff- it can be, for some, liquid fire.
Serves 4-5.

Ingredients:
1 large cake of firm tofu
1/4 cup vegetable oil
2 cups thinly sliced onions
2 cups chopped carrots
2 cups chopped red bell peppers or mushrooms
1/2 head of cabbage, thinly sliced
2 tablespoons cornstarch dissolved in 2 tablespoons cold water

Sauce:
1/4 cup soy sauce
1/4 dry sherry or cooking wine
2 tablespoons vinegar
1 1/2 tablespoons of grated ginger
1 cup water
1 tablespoon hot sesame oil
3 cloves garlic, crushed
1 tablespoon of chili paste

Cut the tofu into 1 inch cubes and marinate in the sauce for 20 minutes.
Heat the oil in a wok or large skillet on medium heat.
Drain the tofu and saute in the oil for 2 minutes.
Remove tofu and set aside. Add onions and saute for 3 to 4 minutes, stirring often.
Add the carrots and cook for 2-3 minutes.
Add the bell peppers or mushrooms and stir thoroughly.
Add the cabbage and saute for another 3 minutes.
Pour in the sauce and the tofu, taking care not to break the tofu.
Lower the heat, cover and simmer until the tofu is thoroughly cooked.
Finally, add the dissolved cornstarch and simmer until the sauce thickens.

Now for Greg's Favorite Thai Dish
Vegetarian Phad Thai

This recipe comes from Bon Appetit, February 1991.
Serves 3-4.

8 ounces rice vermicelli or cellophane noodles
2 1/2 cups fresh bean sprouts
1/2 cup dry roasted peanuts
2 stalks fresh lemongrass or 1 tablespoon grated lemon peel
7 whole fresh cilantro sprigs
4 large garlic cloves
1 jalapeno chili, stemmed
1 medium carrot, peeled, cut into 1-inch pieces
2 eggs
1/4 cup peanut oil
1 large zucchini, diced
4 large green onions, thinly sliced
1/2 teaspoon salt
2 tablespoon sugar
3 tablespoon fresh lemon juice
2 tablespoon catsup
2 tablespoon Thai fish sauce (nam pla)
2 limes

 Soak rice sticks (breaking up noodles into shorter pieces) in hot water to cover until soft, about 30 minutes. Drain thoroughly.

In a food processor fitted with steel knife, coarsely chop peanuts. Put in bowl for later. Trim root end and outer leaves of lemongrass stalks, leaving about 2 1/2 inches of small white core.

In food processor, mince cilantro sprigs, lemongrass, garlic, and jalapeno. Add carrot pieces and process until carrots are pea size, using on/off turns. Transfer carrot mixture to bowl. Beat eggs lightly.

Heat oil in wok or heavy large skillet over high heat. Add carrot mixture, diced zucchini, half of green onions, and salt. Stir-fry just to heat through, about 1 minute.

Add sugar, lemon juice, catsup, and fish sauce and toss to blend. Add beaten eggs and let set partially, about 30 seconds. Scramble eggs lightly. Add noodles and bean sprouts and stir-fry until eggs are cooked and the mixture is well mixed and heated through. Mix in chopped peanuts and remaining green onions. Adjust seasonings.

Transfer phad thai to warm platter. Garnish with fresh cilantro and lemon wedges, and serve.

Now for a kloned recipe
Herr Gartenburger, Meister Almost

This recipe is adapted from Top Secret Recipes
makes 6 patties

2 tablespoons bulgur
1 pound mushrooms, quartered (4 cups steamed)
1 cup diced onion (1/2 cup steamed)
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low fat mozzarella cheese
2 tablespoons shredded low fat cheddar cheese
2 tablespoons low fat cottage cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
dash pepper
2 tablespoons cornstarch
olive oil cooking spray

Add 1/4 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour. Steam the mushrooms for 10 minutes or until tender; then remove them from steamer; and replace with onion. Steam onions for 10 minutes or until pieces are translucent. Keep these separate and set aside. You can also microwave each one covered for 8 minutes.
Add 1/2 cup of water to the oats and let them soak for 10 minutes, until soft. Drain any excess water from bulgur and oats, then combine grains with mushrooms, rice, cheeses, and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.
Pour mixture into a bowl with the onion and cornstarch, and mix well. Preheat oven to 300 degrees and set a large skillet over medium/low heat. Spray the skillet with spray. Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3 - 4 inch patty that is approximately 1/2 inch think.
Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Freeze when they have cooled.
To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.

Now for some Group sized recipes for that Kloned Herr Gartenburger
for 24 patties

recipe originally from Top Secret Rectipes

1/2 cup bulgur (I like #1, fine)
4 pounds mushrooms, quartered (4 cups steamed)
4 cups diced onion (1/2 cup steamed)OR mixed onion and celery
2 cups rolled oats
2 1/2 cups cooked brown rice
1/3 cup large flake nutritional yeast
2 cups shredded low fat mozzarella cheese or mixed Italian cheeses
1/2 cup(8 ounces) shredded low fat cheddar cheese
1/2 cup low fat cottage cheese
1 1/2 teaspoon salt or tamari soy sauce
1 teaspoon garlic powder (optional)
2 teaspoons mixed green herbs
2 teaspoons paprika or 1/4 teaspoon cayenne
dash pepper
1/2 cup vital wheat gluten
olive oil cooking spray

Add 1 cup boiling water to the bulgur in a small bowl and let sit for about 1 hour. Steam the mushrooms for 10 minutes or until tender; then remove them from steamer; and replace with onion. Steam onions for 10 minutes or until pieces are translucent. Keep these separate and set aside. You can also microwave each one covered for 8 minutes.
Add 2 cups of water to the oats and let them soak for 10 minutes, until soft. Drain any excess water from bulgur and oats, then combine grains with mushrooms, rice, cheeses, flour, yeast and spices in blender or food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed.
Pour mixture into a bowl with the onion and cornstarch, and mix well. Preheat oven to 300 degrees and set a large skillet over medium/low heat. Spray the skillet with spray. Measure 1/2 cup at a time of the mixture into the pan and shape with a spoon into a 3 - 4 inch patty that is approximately 1/2 inch think.
Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface. When all of the patties have been cooked in skillet, arrange them on a lightly sprayed cooking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Freeze when they have cooled.
To serve: Can be reheated in pan; grilled; or microwaved for 30 to 35 seconds and then toasted.

And now for another twist in the plot: The Kung Fu Big Mahk,

makes 24 patties

Beet This Burger

Developed by Olinda Cho-Forsythe, a native of Guatemala and a full-blooded Mayan in the kitchens of the Gran Fraternidad Universal,an organization dedicated to world peace and to promoting a vegetarian diet through its centers and restaurants throughout Latin America. The unusual addition of 1 tablespoon of grated beets is just enough to give this burger a pleasant color. Notice the combination of cooked and dry oatmeal.

1 tablespoon finely grated raw beet
1/2 cup cooked oats
1 cup uncooked oats
1/2 cup coarsely ground walnuts
1/4 cup coarsely ground almonds
2 tablespoons sesame seeds, crushed
1-4 tablespoon nutritional yeast flakes (optional)
1/4 cup minced green pepper
1/4 cup minced onion
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground sage
1/4 teaspoon mustard powder
2 tablespoons soy sauce
1 tablespoon instant dry vegetable broth
tomato slices, for garnish

 Mix all ingredients together well. Form into 6 patties and grill until cooked through. Serve on whole wheat rolls with tomato slices and your favorite condiments.

Recipe from The Vegetarian No-Cholesterol Barbecue Cookbook, by Kate Schumann and Virginina Messina, M.P.H.,R.D.

Now for some Sidedishes
Spinach Raita

Originally From: The Flavors of India by Bharti Kirchner
4 small servings

1 1/2 tablespoons vegetable oil (mustard oil preferred)
1/3 teaspoon asafetida powder (or garlic powder in a pinch)
1/2 teaspoon black mustard seeds
1 teaspoon seeded, chopped fresh green chili
1 cup firmly packed slivered fresh spinach leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper (preferably freshly ground)
2 teaspoon ground cumin
1 1/2 cups plain yogurt, lightly beaten
2 tablespoon finely chopped fresh cilantro
 Heat oil in a skillet over medium low heat. Sprinkle asafetida/garlic over the oil. Add black mustard seeds and fry for a few seconds. As soon as the seeds start popping, stir in green chili. Add spinach and mix well. Cook for a minute or so, just until spinach is wilted. Remove from heat.
Combine salt, pepper, cumin, yogurt and cilantro in a bowl. Add the spinach. Allow to cool to room temperature, then refrigerate for at least 30 minutes to help develop the flavours.


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