From andy.mich@ntlworld.com Mon Oct 20 15:57:46 2003 Date: Sat, 18 Oct 2003 01:47:12 +0000 (UTC) From: "andy.mich" Newsgroups: rec.food.recipes Subject: Vegetarian Party Food (10) Collection Followup-To: rec.food.cooking, rec.food.recipes Curried Almonds Savoury Spiced Nuts Spicy Garden Popcorn Roasted Chickpea Nuts Tangy Sunflower Seeds Baconless Bits Asparagus Won Tons Cinnamon Won-Ton Crisps Spring Rolls vegetable tempura Request From: horsdoeuvresale@aol.com (Horsdoeuvresale) I'm hosting a tea party and looking for finger sandwich type food that is for an all vegetarian group - can you help? Curried Almonds 4 servings 8 oz Blanched almonds 2 Tbsp Mango chutney 1 tsp Turmeric 1 tsp Curry powder Heat oven to 350F. Mix together the mango chutney, turmeric & curry powder. Mix in the almonds, ensuring that they become well coated. Spread them on a non-stick baking sheet. Bake for 10 minutes. Spread them no plates to cool. Store almonds in covered containers & add them to salads or serve with drinks. Gail Duff, "A Book of Herbs & Spices" Savoury Spiced Nuts Makes 6 cups 1/4 cup oil 1 tsp cumin 1 tsp chili powder 1 tsp curry powder 1 tsp cayenne pepper 1/2 tsp ginger 1/2 tsp cinnamon 1/4 tsp garlic powder 6 cups mixed unsalted nuts 1 Tbsp coarse salt In a saucepan, cook first 8 ingredients until fragrant, about 2 minutes. Add nuts and toss to coat. Add salt and mix thoroughly. Spread nuts in a single layer on a baking sheet. Bake at 325 F for 15 minutes, stirring occasionally. Remove from oven and cool. Store in an airtight container, in the refrigerator for up to 1 month (if they last that long!) Spicy Garden Popcorn (Makes about 12 cups, serves...well that's up to you!) 1 teaspoon white or black pepper (optional) 1 teaspoon garlic salt 1 teaspoon chile powder 1/2 teaspoon cayenne pepper 1/2 teaspoon cumin 1/4 cup oil 1/2 cup popcorn Combine all the ingredients in a small bowl except the oil and popcorn and set aside. In a large pot (with a lid) heat the oil and one kernel of popcorn until very hot. When the kernel pops, pour the remaining popcorn in the pot. While on the burner, shake the pot constantly until the popcorn stops popping and take off the stove immediately. Place in large bowl, add butter and spice mixture and mix. For the more daring, add drops of hot sauce for just the right touch of heat. Ladonna CVC Roasted Chickpea Nuts Two 15-ounce cans chickpeas, drained and rinsed 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 2 tablespoons salt Freshly ground black pepper to taste Adjust the oven rack to the middle position and preheat to 375 F. Combine the chickpeas, oil, lemon juice, 1/2 teaspoon salt and black pepper in a medium bowl. Cover the bottom of a jellyroll pan (or other baking sheet with edges) with a large sheet of baking parchment. Bake, stirring occasionally, for about 45 minutes, or until the chickpeas are shrunken and browned. Remove from oven and salt to taste. Makes about 1-3/4 cups. The Associated Press Tangy Sunflower Seeds 2 Tbsp vegetable oil 1 Tbsp soy sauce 1/4 tsp. paprika 1/2 tsp. celery salt Dash cayenne pepper 2 cups dried shelled sunflower seeds, raw Preheat oven to 300 F. In a medium bowl, mix oil, soy sauce, paprika, celery salt and cayenne pepper. Add sunflower seeds. Stir until seeds are evenly coated. Place mixture in a shallow baking pan. Bake in preheated oven 20 minutes, stirring frequently. Drain on paper towels. Makes 2 cups. Baconless Bits 2/3 cup water 1/3 cup Tamari soy sauce -- or Liquid Aminos 1 Tbsp olive oil -- optional 1 Tbsp maple syrup 1/2 tsp garlic powder 1 1/4 cup TVP (textured vegetable protein flakes) Place all of the ingredients except the TVP in a small saucepan and bring to a boil. Remove the saucepan from the heat, add the TVP, stir well to combine, and set aside for 10 minutes to rehydrate the TVP. Lightly oil (or spray with oil) a non-stick cookie sheet. Place the TVP mixture on the cookie sheet and spread to form an even thin layer. Bake at 350 degrees for 8 minutes, stir, spread to an even layer, and bake an additional 8-10 minutes or until TVP is lightly browned and dry. Remove from the oven and allow to cool. Store in an airtight container in the refrigerator. Asparagus Won Tons Servings: 4 Oil for deep frying 1 Envelope vegetable soup mix 1 cup Asparagus, finely chopped 1/4 cup Water chestnut, finely chopped 20 Won Ton wrappers (3" square) Soy sauce, (optional) in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. Cinnamon Won-Ton Crisps 24 servings 12 Won ton wrappers 1/4 tsp Cinnamon sugar 1/2 tsp Oregano leaves 1/8 tsp Garlic powder Line 10" microwave-proof plate with paper towel. Cut wonton wrappers diagonally into triangles. Place cut edges of each triangle together; arrange 12 triangles on a plate with points toward center. Coat triangles with nonstick cooking spray; sprinkle 1/4 teaspoon cinnamon-sugar mixture over won- tons. Microwave, uncovered, on High for about 1-1/2 minutes or until crisp and browned. Serve warm or cool. Repeat with remaining won-tons. Makes 24 triangles. Per triangle: 12 calories, no fat, no cholesterol, 10 mg sodium. Note: Meets American Heart Assoc dietary guidelines for adults. High-powered microwave used...oven wattages may vary. If you use a low-power microwave, increase cooking time slightly. Source: Parade Guilt-Free Microwave Snack article Posted on GEnie by GARLIC.QUEEN Spring Rolls 12 spring roll wrappers (rice paper) 6 oz. firm tofu (not silken) 2 Tbsp or more soy sauce, tamari, or Bragg's liquid aminos 6 oz. thin rice noodles (vermicelli) 48 fresh mint leaves 1/4 head leaf lettuce 3 shredded carrots (optional) spring roll sauce (see below) Directions: This recipe makes 12 rolls. You can get the spring roll wrappers at an oriental grocery store, and they will keep on your shelf indefinitely. They are fragile; keep them flat and handle them gently. Be sure they are made of rice. You CANNOT substitute egg roll wrappers in this recipe. The round ones, about 8 1/2 inches in diameter, are the easiest to work with. I like the Flying Goose brand, although the brand with a rose on the front works well, too. Slice the tofu into 1/2 inch slices. Pat dry with paper towels. Press it for an hour or so if you have time. Put the tofu slices on a nonstick cookie pan. Add the soy sauce, trying to keep it on the tofu as much as possible. Bake at 325 for about 45 minutes, turning occasionally and adding more soy sauce if they look like they can absorb more. When they are nice and brown and dry, cut them into strips, about the size of French fries. You will need one strip per spring roll. (If you don't have time to bake the tofu, cut it into strips and fry it with the soy sauce on a nonstick skillet for a few minutes, carefully turning each strip, trying to crisp it up a little on each side.) Set aside. Wash and dry the lettuce. Tear it into 3 or 4 inch pieces, removing stems and crisp veins. Your lettuce needs to be on the limp side. Any crisp pieces will tear the spring roll wrappers when you try to roll them. Wash and dry the mint. Remove all stems! Set aside. (If you can't get fresh mint, you can substitute fresh cilantro, but the spring rolls will taste completely different, and my family would rather I not make them if I don't have mint.) Shred or grate the carrots. Again, they need to be small enough pieces that they are not crisp. You may prefer your spring rolls without the carrots. Throw the rice vermicelli into boiling water and cook until just done, about 2 or 3 minutes. Pour into a colander, and rinse with cool water. The noodles need to be well drained and cool enough to handle. Set aside. Put an inch or two of water in a pan that is big enough to hold the spring rolls. (Cool water works fine). Separate the wrappers, and stack them in the water, making sure each one is completely covered with water before putting in the next one. Leave the wrappers in the water until they are flexible (about 2 or 3 minutes). Remove the whole stack at once, and place them on a clean wet kitchen towel, covering them with another damp towel. Now you are ready to assemble them. Carefully remove one wrapper and put it on another surface (I use a bamboo sushi mat, but you could easily use another damp towel. If you use a plate, dump off the excess water between each spring roll.) Working quickly, put onto the wrapper 3 or 4 small pieces of lettuce, 4 leaves of mint, a handful of rice noodles, one strip of tofu, and a few tablespoons of carrots if desired. Quickly fold the bottom of the wrapper over the pile, fold in the sides, and continue to roll up. After I've done four or five, I wrap each in plastic wrap to keep them from drying out too much. If one of them is falling apart, wrap it in plastic wrap immediately. Have a piece of plastic wrap cut and ready in case one is falling apart. (If you are serving them to company, start over with a new wrapper on the ones that are falling apart.) If a lot of them are falling apart, then something may not be drained well enough, or you may be trying to fill them too full, or some of your wrappers may be defective with too many tears and holes, or too thin. Serve cold or room temperature with sauces of your choice. NOTE: you do not EVER cook these spring rolls. When you finish rolling them up, they are done! They will keep in the refrigerator for a day or two. They travel well for lunches and outings. For an appetizer, serve one or two per person. As a main course, count on at least three per person. SAUCES: These are good with a peanut sauce, but that wouldn't be fatfree. They are also good with a plum sauce. If anyone has a good plum sauce recipe, please send it to me. I serve them with the sweet sauce below AND a bottled chili sauce (I like Sriracha Hot Chili Sauce, made by Huy Fong Foods, Inc.) Sweet Sauce For Spring Rolls Makes enough for about 3 dozen spring rolls. 4 Tbsp unrefined sugar or honey 1/4 cup soy sauce 1 cup broth or water 2 Tbsp corn starch 1/4 cup cold water 1 clove garlic, crushed with 1/4 ts. salt Combine sugar, soy sauce, and broth. Bring to a boil. Add corn starch mixed smoothly with the cold water, and stir until the mixture thickens some. Simmer, stirring for 1 minute. Stir in garlic. Serve any temperature. Vegetable Tempura Serves 4 FOR THE DIPPING SAUCE 2 Tbsp shoyu (Japanese soya sauce) 4 Tbsp saki, mirin or dry sherry 1 red chilli, thinly sliced, including core and seeds 150ml hot vegetable stock 1 Tbsp drained pickled ginger (gari) or 3cm piece fresh ginger, peeled, thinly sliced coriander leaves, to garnish FOR THE BATTER 100g plain flour 15g cornflour salt 1 large egg replacer 200ml iced water VEGETABLES 75g broccoli 1 courgette 100g shiitake mushrooms 75g baby sweetcorn 75g red- or green-stemmed Swiss chard 1 each red and yellow peppers 2 Tbsp plain flour vegetable or sunflower oil, for deep-frying To make the sauce, place the shoyu, saki and chilli in a small bowl. Pour over the stock, add the ginger and set aside. To make the batter, sift the flour, cornflour and salt into a bowl. Add the egg replacer and gradually whisk in the iced water, being careful not to over mix. Don't worry about any tiny lumps as it improves the texture of the batter. Chill until ready to use. Meanwhile, prepare the vegetables. Cut the broccoli into small florets and cut the courgette and mushrooms into thick slices. Halve the sweetcorn lengthways and cut the chard into 5cm-long pieces. Halve and deseed the peppers and cut into thick slices. Then make 2 cuts into the centre, one from each short side, open out to form a zigzag, then twist one side behind the opposite side to form triangles. Toss the vegetables in the flour, shaking off any excess. Half fill a wok or deep pan with the oil and heat to 190 C. To test the temperature, drop a little batter into the oil. If it sizzles immediately it's ready, otherwise heat for a couple more minutes. Dip the floured vegetable pieces in the batter using 2 forks, allow the excess to drip off, then add carefully to the hot oil. Repeat, to cook several pieces at once. Cook the vegetables in the oil for 2-3 minutes until the batter has bubbled and turned pale golden. Remove with a slotted spoon, transfer to a plate lined with kitchen paper and keep hot. Repeat the process to cook the remaining vegetables. Place the bowl of dipping sauce on a large plate and garnish with the coriander. Arrange the cooked vegetables on the plate and serve. BBC Vegetarian Magazine -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/