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you can find the following:
Basic pasta
2-1/2C white flour 2/3C water 1t olive oil
In a bowl, mix dry ingredients and make a well. Beat liquids and pour
into well. Mix dry ingredients until dough forms and as much of the
flour as possible is mixed in. Turn out on a floured board or table.
Flour your hands and knead dough until smooth and elastic, dusting your
hands as needed.
Roll into a ball, warp with plastic wrap (or cover with a wet towel)
and allow dough to rest 10 minutes. Cut into four pieces and shape
into desired pasta. If dough gets sticky, lightly dust with flour.
Green noodles:
puree' approximately 1/4C fresh or frozen spinach with the oil and
water in a blender. Mix it with the eggs and beat together -obviously,
if you're not using eggs, this just goes in as part of the amount of
water you're using-. Add as usual.
Various other colorants may be used, instead of spinach:
tomato paste
puree'd tomatoes
puree'd beets (drained, or substitute their liquid for water)
puree'd cooked carrots
-babs
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From: astels@fsd.cpsc.ucalgary.ca (astels)
Date: 3 Jan 92 16:47:37
Subject: VEGAN: Basic Pasta Dough
References:
Keywords: recipe vegan basic pasta dough
hans@software.mitel.com (Hans Johnsen) writes:
>Having received a pasta making machine for christmas, I am now seeking
>recipes for pasta which contain no eggs. Since we have never made pasta
>before, any tips would also be greatly appreciated.
>From the September 1991 issue of Vegetarian Times:
Basic Pasta Dough
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1 cup ww pastry flour (we've found it works much better if half of this is
unbleached white)
pinch salt
1 tsp. olive oil
1/4 cup water
Put it into a mixer with bread hooks or a food processor, and knead until
really smooth. I suppose you could also do this by hand, but I haven't
tried it!
We've also substituted 1/4 of the flour with kamut, buckwheat etc. to
add extra flavor, and the recipe suggested that chopped spinach, herbs,
or tomatoe paste could be added.
astels@cpsc.ucalgary.ca Dave Astels
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From: Shyamala Parameswaran
Date: Friday, 27 Mar 1992 17:14:38 CST
Subject: VEGAN: Bati Chorchori
Keywords: recipe vegan bati chorchori
BATI CHORCHORI ( dry mixed vegetables )
Ingredients ( serves 4-6 )
200gms cauliflower florets.
100gms shelled green peas.
2 potatoes, peeled and cubed.
1 medium eggplant, cubed.
1 horseradish, peeled and cubed.
1/4 onion, minced.
1 tsp. turmeric paste.
1/2 tsp. chili paste.
2 tsp. mustard paste.
3-4 green chilies, slit.
4-6 tbsp. mustard oil.
Salt to taste.
This curry gets its name from the brass vessel ( bati ) in which it is
cooked, s
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