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pecans
With grinder or food process or grind all (not too fine) and mix thouroughly.
I serve this "as is" but sugar may be added it the taste suits you better.
Wendy wcampbel@vma.cc.nd.edu
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From: mlb@lager.cisco.com (Marcia Bednarcyk)
Date: Tue, 16 Jul 1991 23:56:42 GMT
Subject: VEGAN: Cucumber Salad
References: <2882FE42.3B1D@mthvax.cs.miami.edu>
Keywords: recipe VEGAN
Message-ID: <288DAC3F.57EE@mthvax.cs.miami.edu>
steve@yogi.hsc.ucalgary.ca writes:
>Does anyone have any receipes for vinegar based potato salads? How
>about German cucumber salads?
I don't know if it's German, but one of my favorite cucumber salads is
to take thinly sliced cucumbers and onions (separate into rings) and
let them sit in a "dressing" of vinegar (plain old white vinegar), some
water, and a pinch of sugar. (No, no amounts. As long as there's enough
to cover all the cucumbers and onions.) Let sit an indefinite amount of
time in the refrigerator, from 10 minutes to overnight. Enjoy.
This is supposed to be on the very sour side.
Marcia Bednarcyk mlb@cisco.com
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From: reddy@mips.com (T.S. Reddy)
Date: 6 Aug 91 19:33:11 GMT
Subject: VEGAN: Curried Mushrooms
Keywords: recipe vegan/curried-mushrooms
Here is a recipe I created by combining others that I had. It turned
out to be pretty good, so I though I'd share it with others.
CURRIED MUSHROOMS
1 Lb mushrooms, sliced fine.
1 cup peas
1 med sized onion
3 med sized tomatoes
6-8 cloves
1 1/2" stick cinnamon
6-8 green cardomoms
2-3 red peppers
1/2 tblspoon pepper
1/2 tblspoon turmeric
1/2 tblspoon red chili powder
1/2 tblspoon crushed ginger
1/2 tblspoon crushed garlic
1 tblspoon salt (tailor to taste).
5 tblspoons vegetable oil
Grind the cloves, cinnamon, cardomoms, red peppers, pepper in a spice
mill. Puree the onion and set aside. Cut the tomatoes into small pieces.
Bring the oil to medium heat in a pan. Add the ginger and garlic and
fry for 3 minutes. Next add the onion puree, ground spices as well as
the pepper and turmeric, mix well and fry for another 5 minutes. Add
the tomatoes and cook until the tomatoes turn soft. Now add the
mushrooms and peas and stir well. Mix in a cup of water, turn the heat
to medium low and simmer for about 15 minutes.
Garnish with cilantro and serve.
Total preparation and cooking time is about 45 minutes.
T.S.Reddy (e-mail: reddy@mips.com)
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Date: 7 Apr 91 06:24:14 GMT
From: scp@cs.arizona.edu (Sean C. Purcell)
Subject: VEGAN: Dahl
I don't know how close this will be to what you ate at yo
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