Petra’s Vegetarian Selection (15 Recipes)
Submitted by brianjwood on August 13, 2002 at 10:14 am

DESCRIPTION
Petra's Vegetarian Selection (15 recipes)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
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Title: Bruschetta
Categories: Appetizers
Yield: 4 Servings

6 sl Rustic,Country Style Bread,
-- Cut 1/2" To 3/4" Thick &
-- Halved
2 Garlic Cloves,Lightly
-- Crushed
1/4 c Olive Oil
Salt

Grill or broil the bread on each side by setting the slices 4 to 6
inches from the heat source. rub each slice with a crushed garlic
clove, letting it release its pungence & fragrant juices into the bread.
Drizzle with the olive oil & sprinkle with the salt. Serve warm if you
wish. variation: bruschetta delle marche. Sprinkle bits of fresh
marjoram & grind fresh black pepper over the garlic bread. carol field,
"italy in small bites"

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Title: Bruschetta Romana Piccante (Spicy Roman Bruschetta)
Categories: Appetizers
Yield: 4 Servings

3/4 t Red Wine Vinegar
1/4 c Olive Oil
6 T Parsley,Chopped
3 T Basil,Chopped
1/2 t Garlic,Minced
1/8 t Red Pepper Flakes -=or=-
1 Red Chili,Minced
2 T Fresh Breadcrumbs,If Needed
6 sl Italian Country-Style Bread
-- Cut 3/4" To 1" Thick &
-- Halved
1 T Olive Oil

Whisk together the vinegar & oil. Stir in the parsley & basil. Add
the garlic & pepper flakes. Leave for 2 hours to let the flavours meld.
If the mixture seems to thin, add the breadcrumbs. grill or toast the
bread slices. While they are still warm, brush with a little olive oil,
spread with the bruschetta topping & serve. carol field, "italy in
small bites"

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Title: Eggplant In A Carriage (Melanzane In Carrozza)
Categories: Italian
Yield: 20 Servings

2 Long,Narrow Eggplants
(About 1 Lb. Each),Sliced
Crosswise 1/4-Inch Thick
1 1/2 t Salt
2 1/4 c Extra-Virgin Olive Oil
1/4 t Freshly Ground Pepper
6 oz Fresh Mozzarella Cheese
Sliced 1/8-Inch Thick
1 cn (2 Oz.) Anchovy Fillets
1/4 c Fresh Basil Leaves Plus
Several Sprigs For Garnish
3 Eggs
1/2 c All-Purpose Flour
3 c Fresh Italian Bread Crumbs
Marinara Sauce As
Accompaniment (Optional)

1. Layer the eggplant slices in a colander, sprinkling each layer
with the salt. Set aside to drain for at least 1 hour. Pat the eggplant
dry with paper towels. 2. Preheat the oven to 375f. Using 1/4 c. Of the
olive oil, brush both sides of each eggplant slice. arrange the slices
in a single layer on 2 large baking sheets. Bake for 15 to 20 minutes,
turning once, until the eggplant is tender when pierced with a fork but
still holds its shape. 3. Remove from the oven; season with eggplant
with the pepper. Cover half the eggplant with mozzarella. Finely chop
the anchovies and basil together; sprinkle over the cheese. Cover with
the remaining eggplant slices to form sandwiches. 4. In a medium bowl,
beat the eggs with 2 teaspoons of water and 2 teaspoons of the olive
oil. Coat the eggplant sandwiches with the flour, dusting off any
excess. Dip into the beaten egg, then coat the sandwiches thoroughly
with the bread crumbs, pressing gently to adhere. 5. In a large heavy
skillet, heat the remaining oil over moderately high heat to 375f or
until a small bread cube browns in about 1 minute. fry the eggplant
sandwiches in small batches until golden, 1 to 2 minutes per side.
Remove with a slotted spoon and drain on paper towels. Arrange the
sandwiches on a platter or plates and serve on their own or with
marinara sauce, garnished with sprigs of fresh basil. (the eggplant
sanndwiches can be assembled and fried early in the day. set aside on a
cookie sheet at room temperature and reheat in a 400f oven for about 5
minutes just before serving.)

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Title: Cold Yogurt Gazpacho
Categories: Soups/Stews
Yield: 8 Servings

3 Medium Cucumbers
6 c Yogurt
2 T White Vinegar
1 T Olive Oil
3 Cloves Garlic,Minced
1 T Finely Chopped Mint
1 1/2 t Finely Chopped Dill
Salt

Peel cucumbers and slice lengthwise into halves. Scoop out seeds
from each half with spoon. Coarsely grate cucumbers to measure about 3
cups. Place yogurt in deep bowl and whisk or stir until completely
smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil,
garlic, mint and dill. Season to taste with salt. Refrigerate soup 2
hours or until thoroughly chilled. Place ice cube in each serving, if
desired. Makes 2 to 2 1/2 quarts (c) 1992 the los angeles times

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Title: Focaccia Pugliese (Focaccia From Puglia)
Categories: Bakery
Yield: 2 Servings

----- Dough ==========================
8 oz Potatoes
1 1/4 t Dried Yeast
1 1/2 c Warm Water
3 3/4 c Durum Flour
2 t Salt
----- Topping ========================
3 T Olive Oil
1 lg Ripe Tomato,Cut Into Small
-- Pieces
2 t Capers,Rinsed
1/2 t Salt
1/2 t Oregano

About 20 minutes before making the dough, peel the potatoes & boil
them until they are tender. Drain & mash them. Use the potatoes while
they are still warm. stir the yeast into the warm water in a large
mixing bowl. Add the flour, potatoes & salt in two additions. Mix
together. Knead for 10 minutes. Place the dough in a lightly oiled bowl,
cover & let rise till doubled. divide the dough in half & shape into
a ball. Place each ball into a well oiled 9" round baking pan & stretch
the dough towards the edges. cover, let sit for 10 minutes & then
stretch a little more. Cover again & leave until it has doubled.
preheat the oven to 400f. Dimple the dough with your finger. sprinkle
with olive oil & spread with tomatoes, capers, salt & oregano. Bake for
25 to 30 minutes until golden. Cool on wire racks & eat at room
temperature. carol field, "italy in small bites"

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Title: Lemon Tagliatelle
Categories: Vegetarian
Yield: 2 Servings

175 G Tagliatelle
50 G Greek Strained Yoghurt
1/2 Rind Of Lemon
1/2 T Olive Oil
1/2 t Grated Nutmeg
Seasoning

1. Cook the tagliatelle according to instructions until al dente.
drain thoroughly. 2. Place the yoghurt in a small pan with the
remaining ingredients. bring to the boil then pour onto the pasta, stir
well to coat and serve at once. serve with the spring vegetables in a
parcel.

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Title: Pesto Toscano (Tuscan Pesto)
Categories: Main
Yield: 6 Servings

18 oz Fresh Kale
2 Garlic Cloves,Minced
1 t Salt
3/4 c Olive Oil

Wash the kale well in cold water & pat it dry. Cut away the ribs &
stem of the kale, leaving only the leafy greens. Combine all the
ingredients in a food processor & process to form a thick paste. will
keep in the refrigerator for 5 or 6 days. variation: for a mellower &
less robust flavour, blanch the kale in boiling water for 3 to 5
minutes. serves 12 as an appetizer on crostini. carol field, "italy
in small bites"

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Title: Rhubarb Raisin Crumble
Categories: Vegetarian
Yield: 8 Servings

3 lb Rhubarb,Trimmed *
1/2 c Strawberry Preserves **
1/2 c Raisins
1 T Finely Grated Orange Zest***
2 c Granola,Pref. Maple Walnut
Maple Syrup To Taste

*note: rhubarb should be in 1-inch slices. **use fruit-sweetened
preserves. ***use organic if possible. combine ingredients in a
heatproof pan 13x8x2 inches. The combined ingredients will seem dry;
don't be concerned; the rhubarb will give up considerable liquid as it
cooks. Place pan in a cold oven, set temperature to 375 f, and bake
uncovered for 15 minutes. Stir and continue baking until rhubarb is
tender but still firm, about 10 to 15 minutes more. add maple syrup to
taste if more sweetness is desired. notes: this recipe makes a big
batch; it can easily be cut in half. when stored in the refrigerator
overnight, this dish takes on a pudding-like texture. source: lorna
sass, cooking from an ecological kitchen (william morrow)

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Title: Spanakopita Peloponnisos (Peloponnese Spinach Rolls)
Categories: Appetizers
Yield: 8 Servings

1 kg spinach 1 md onion; chopped 1 leek; chopped 1 c chopped spring
onions 1/3 c olive oil 1/2 c chopped parsley 3 ts chopped dill or
fennel 14 ts ground nutmeg salt freshly ground black pepper 8 fillo
pastry sheets olive oil (or butter) - for assembling rolls serves: 6-8
oven temperature: 180c (350f) cooking time: 50 minutes wash spinach
well and cut off any coarse stems. Chop coarsely and put into a large
pan. Cover and place over heat for 7-8 minutes shaking pan now and then
or turning spinach with a fork. Heat just long enough to wilt spinach
so that juices can run out freely. Drain well in colander, pressing
occasionally with a spoon. gently fry onion in olive oil for 10
minutes, add chopped leek and spring onions and fry gently for further
5 minutes until transparent. place well-drained spinach in a mixing
bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly,
adding salt and pepper to taste. place a sheet of fillo pastry on work
surface and brush lightly with olive oil. Top with 3 more sheets of
pasry, brushing each with oil. brush top layer lightly with oil and
place half the spinach mixture along the length of the pastry towards
one edge and leaving 4 cm (1-1/2 inches) clear on each side. fold
bottom edge of pastry over filling, roll once, fold in sides then roll
up. Place a hand at each end of roll and push it in gently like a
concertina. Repeat with remaining pastry and filling. Place rolls in an
oiled baking dish leaving space between rolls. Brush tops lightly with
oil and bake in a moderate oven for 30 minutes until golden. Serve hot
cut in portions. source: the complete middle east cookbook - by tess
mallos isbn: 1 86302 069 1 typed for you by karen mintzias

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Title: Spring Vegetables In A Parcel
Categories: Vegetarian
Yield: 2 Servings

325 G Baby Vegetables
----- Suggestions For Vegetables =====
New Potatoes
Courgettes
French Beans
Asparagus Tips
Carrots
Cauliflower
Sweetcorn
37 1/2 G Toasted Hazelnuts,Chopped
2 T Extra Virgin Olive Oil
1/2 T Balsamic Vinegar
2 T Chopped Fresh Herbs
----- Suggestions For Herbs ==========
Basil
Chervil
Chives
Tarragon

1. Preheat the oven to 200c/400f/gas 6. Cut circles of baking
parchment (one for each serving), 30cm in diameter, and make a fold
down the centre. 2. Trim the vegetables and cut any larger ones into
similar sized pieces. Divide between the paper circles and scatter with
hazelnuts. Mix the oil, vinegar, herbs and seasoning and sprinkle over
the vegetables. 3. Fold over the paper to enclose the vegetables and
crimp the edges together to seal. Place on a baking sheet and bake for
25-30 minutes until the vegetables are tender. serve with the paper
just open, accompanied by lemon tagliatelle.

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Title: Stuffed Cabbage With Rice & Pine Nuts Avgolemono
Categories: Greek
Yield: 6 Servings

Karen Mintzias
2 md Cabbage Heads
3 T Clarified Butter
1 md Onion,Chopped Fine
1 c Water
1 c Raw Long Grain Rice
1/4 c Raisins Or Currants
1/2 c Pine Nuts
1/4 c Chopped Fresh Parsley
1/4 c Chopped Fresh Dill
Salt & Freshly Ground Pepper
3 Eggs
1 Lemon,Juice Only
2 T Butter,Cut Into Bits

Plunge cabbages into boiling salted water and cook about 8 minutes,
then drain thoroughly and set aside while you prepare the filling. In a
heavy skillet heat the clarified butter, add the chopped onions and
cook until soft and transparent. Add the water and bring to a boil,
then add the rice and stir. Lower the heat and simmer gently until the
rice has absorbed the liquid, approximately 15 minutes. Remove from
heat and add the raisins or currants, pine nuts, parsley, dill and
season with salt and pepper. Cool. Separate 2 of the eggs and mix the
egg whites into filling. Reserve the yolks for the avgolemono. stuff
and roll the cabbage leaves, using one heaping tablespoon filling, roll
up snugly, then place, seam side down, in a casserole. dot with butter
and add water to cover, then cover cabbage rolls with an inverted plate
and cover casserole. Simmer for approximately 1 hour, then transfer to
a warm serving dish and keep warm. Strain the remaining liquid for the
avgolemono sauce. Beat the remaining eggs and yolks for 2 minutes.
Continuing to beat, gradually add the lemon juice. Then add the 1-1/2
cups cooking liquid by droplets, beating steadily, until all has been
added. Cook over hot water, not boiling, stirring constantly until the
sauce thickens enough to coat a spoon. pour over the cabbage rolls and
serve hot. From: "the food of greece" by vilma liacouras chantiles,
avenel books, new york. typed for you by karen mintzias

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Title: Teriyaki Grilled Corn
Categories: Grill
Yield: 6 Servings

1 T Brown Sugar
1 T Tomato Paste
1/4 t Cornstarch
2 T Water
1 t Sesame Seeds
6 Ears Fresh Corn

Place all ingredients, except corn, into a pot. Whisk togetehr &
bring to a boil, stirring constantly. Reduce heat & simmer for 1 minute.
Remove from heat. prepare grill. Husk corn & grill covered for 5 to
10 minutes. When almost done, baste with glaze two or three times. per
serving: 70 cal.; 1g prot.; 0.4g fat; 15g carb.; 6mg sod.; 4g fiber.
"vegetarian times" july, 1993

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Title: Three Bean Chili
Categories: Vegetarian
Yield: 6 Servings

----- Bean Mixture ===================
1 cn 16 Oz Chili Beans In Spicy
Broth,Undrained
1 cn 16 Oz Black Beans,Drained
1 cn 16 Oz Pinto Or Red Kidney
Beans,Drained
1 cn 14 1/2 Oz Mexican Style
Stewed Tomatoes,Undrained
3/4 c Vegetable Broth
1 T Ground Cumin *
1 T Chili Powder *
1 lg Red Or Green Bell Pepper
1 t Unsweetened Cocoa **
Optional
----- Toppings =======================
Sour Cream
Preshredded Cheddar Cheese
Chopped Cilantro
Diced Avocado
Prepared Salsa Or
Picante Sauce

*or to taste. **for a richer, darker chili, stir in the cocoa along
with the chili powder. combine all ingredients in a large saucepan.
Cover and bring to a boil over high heat. While beans are cooking, chop
bell pepper and stir into chili. Reduce heat to medium, cover and
continue cooking for 10 minutes, stirring occasionally. serving
suggestions. Serve with corn bread or corn muffins and toppings for
chili as seen above. meatless dishes in 20 minutes

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Title: Vegetable Lasagne:
Categories: Main
Yield: 8 Servings

9 Lasagne Noodles
-(Or As Much As Needed)
1 lb Tofu
1/2 c Tomato Paste (Or Sauce)
1 -To
2 c Tomato Sauce
-(As Much As Desired)
1 bn Chard (Or Spinach)
3 T Nutritional Yeast
1/2 t Salt
1 t Thyme
1 t Basil
3 T Canola Oil
3 sm Onions,-Or-
1 lb Mushrooms
3 Celery Stalks
1 1/2 c Cauliflower

Mash up the tofu in a bowl and add salt, nutritional yeast, spices,
tomato paste. Chop the celery, caulflower, and onion finely and saute
in oil. When mostly cooked add the mushrooms, sliced. When the
mushrooms are done, add the vegetables to the tofu and mix well. cook
the lasagne noodles in water until done. This can be done beforehand to
save time. Grease your casserole pan lightly with some oil to help
prevent sticking. Place a layer of noodles down and spoon some tomato
sauce over it. Put a layer of tofu/veggies down. saute the chard (or
spinach) in a pan with just a little bit of oil. when completely cooked
down and soft, add half to the lasagne, spreading evenly over the layer.
Add more sauce then noodles, then tofu than another layer of chard.
Top with more sauce, more noodles and a large amount of sauce (to
prevent any burning or drying out of the noodles when they're cooked).
Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until
bubbly and hot. Serve! I guarantee it'll be among the best lasagne
you've ever had.... from: tara@starburst.Umd.Edu (tara mcdermott)
@newsgroups: rec.Food.Veg

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Title: Vegetable Risotto
Categories: Main
Yield: 4 Servings

4 Celery Sticks,Sliced
1 Green Pepper,Chopped
4 oz Carrots,Sliced
2 lg Onions,Chopped
2 T Olive Oil
2 Garlic Cloves,Crushed
8 oz Walnut Pieces
6 oz Long Grain Rice
Salt & Pepper
1 pt Vegetable Stock
1 lb Tomatoes,Peeled & Quartered
4 oz Black Olives
4 oz Sweet Corn
4 oz Frozen Peas
4 T Chopped Fresh Herbs

Heat oil in the wok & add the garlic & walnuts. Fry stirring
frequently till the nuts are slightly browned. Remove them with a
slotted spoon. Add the prepared vegetables & cook till slightly
softened. Stir in the rice & season to taste. Pour in the stock & bring
to a boil. Cover, reduce heat & simmer gently for 10 minutes or so.
mix together the tomatoes & olives. Stir corn & peas into the vegetable
mixture in the wok. Place tomatoes & olives on top, do not stir them in
& replace the lid. Simmer for 5 minutes. All the stock should be
absorbed. Before serving, stir in olives & tomatoes, nuts & herbs.
Serve with a salad. bridget jones, "wok cookery"

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