12th meeting. Paella

Where? D's
Attendants: E, Am, Aa, Ch, L, Al, G, D

Menu
1) Paella (Cooks: G, D)
2) Flan (Cooks: Am,E)

Paella Recipe (D and G's own)
Ingredients:
- Onions
- Garlic
- Parboiled rice
- Sweet Peas
- Roasted red peppers
- Artichokes
- Carrots
- Butter beans
- Smart strips
- Tomato
- Crushed tomato
- Green olives
- Saffron
- Vegetable stock
- Lemon
- Olive oil

Directions:
Sautee onions and garlic until soft; add smart strips and tomato and sautee for 5 more minutes. Add rice and fry for 5 minutes. Add veggie stock, artichokes, saffron, butter beans, and carrots and bring to a boil. Add sweet peas, roasted red peppers, and olive without stirring and simmer for 20 minutes or until the water has been absorbed. Remove from the heat and let the rice sweat for 5 minutes covered. Squeeze lemon juice before serving.

11th meeting. Chinese

Where? G's
Attendants: Aa, E, Ch, L, G, D

Menu

1) Hot and sour soup (Cook: G)
2) Broccoli-Seitan Stir fry (Cook: G)
3) Granola-dark chocolate cookies (Cook: E)

Hot and sour soup (adapted from http://mysisterskitchen.wordpress.com/2007/02/19/vegetarian-hot-and-sour-soup-with-a-little-help-from-a-friend):

Ingredients:

• 8 Mushrooms (any kind but preferably Chinese mushrooms)
• 8 ounces of Firm bean curd (tofu)
• 4 oz canned bamboo shoots
• 5 cups of vegetable bouillon or stock
  
• 1 cup frozen peas
• 2 TB soy sauce (I use tamari)
• 4 TB white wine vinegar
• 4 TB cornstarch
• salt and pepper
• sesame oil (this adds the perfect touch)

Directions

Bring the bouillon or stock to a boil in a large pan. Add the mushrooms (diced) , tofu (shredded), bamboo shoots (sliced in slivers), and peas. Simmer for 2 minutes.

Mix together soy sauce, white wine vinegar, and the cornstarch

Sir into the soup. Bring the mixture to a boil and season to taste with salt and plenty of pepper. Simmer for a further 2 minutes. Add the sesame oil into the pot or serve each bowl with a few drops of sesame oil sprinkled over the top.

Broccoli Seitan Stir-Fry (G's own):

Seitan (adapted from www.vrg.org):

Ingredients:
2 cups gluten flour
1 teaspoon garlic powder
1 teaspoon ground ginger
1-1/4 cups water or vegetable stock
3 Tablespoons lite tamari, Braggs liquid amino acids, or soy sauce
1-3 teaspoons toasted sesame oil (optional)

Directions:

Add garlic powder and ginger to flour and stir. Mix liquids together and add to flour mixture all at once. Mix vigorously with a fork. When it forms a stiff dough knead it 10 to 15 times.

Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.

Cut gluten into 6 to 8 pieces and stretch into thin cutlets. Simmer in broth for 30 to 60 minutes.

Broth:
4 cups water
1/4 cup tamari or soy sauce
3-inch piece of kombu (a type of seaweed)
3-4 slices ginger (optional)

Combine all ingredients in a large saucepan. Bring broth to a boil. Add cutlets one at a time. Reduce heat to barely simmer when saucepan is covered. Seitan may be used, refrigerated, or frozen at this point.

10th meeting. Channa Masala

Where? D'a
Attendants: Aa, A, E, C, G, D

Menu

1) Channa Masala (Cook: D)
2) Naan (Cook: G, D)
3) Blueberry Peach Crumble (Cook: Aa)

Channa Masala (D's own):

Ingredients (6 servings):
- 2 cans chick peas
- 1/2 can crushed tomatoes
- 1 tomato
- 2 onions
- garlic
- water
- red pepper flakes
- 1/2 tbs garam masala
- 1/2 tbs ground coriander
- 1/2 tbs turmeric
- 1/2 tbs salt
- 3 potatoes
- vegetable oil
- Cilantro

Directions
Saute onion, garlic, and red pepper flakes in vegetable oil until soft (~10 min at medium heat). Add the rest of spices and saute for 2 more minutes. Add the chopped tomato and the crushed tomato and saute for 2 more minutes. Add 1 cup of water. Let simmer for some 10 minutes. If it is too thick, add crushed tomato or water and adjust salt. If it is too soupy, insert a stick blender and pulse as many times as you wish to thicken it to your taste. Sprinkle chopped cilantro before serving.

Fry the 3 potatoes in a separate pan and serve with the channa chickpeas.






Naan (from recipezaar.com):

Ingredients

• 3 1/2 cups all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground cumin
• 1 cup plain soymilk
• 1 cup vegan sour cream
• 1/4 cup garlic, finely chopped (optional)

Directions

1. Mix together flour, baking powder,salt, cumin and corriander in a lerge mixing bowl.
2. Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.
3. Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.
4. Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.
5. Take the dough out and cut it into 12 equal pieces.
6. Form each into a ball and press the balls flat into round discs.
7. Heat a large non-stick frying pan or griddle on medium heat.
8. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
9. Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots apear.
10. Serve hot.
11. To reheat, wrap them in aluminum foil, in packets of 5 or 6 breads (or less) and bake (in pre-heated oven) at 400 degrees for 10-15 minutes.

Blueberry Peach Crumble (from care2.com):

INGREDIENTS
1 cup blueberries
3 cups thinly sliced peaches
4 tablespoons natural granulated sugar
1/3 cup quick-cooking oats
1/3 cup finely chopped walnuts
1/3 cup wheat germ
pinch of ground cinnamon
1 1/2 tablespoons safflower oil
Vanilla ice cream, frozen yogurt, or nondairy frozen dessert, optional

Directions

1. In a medium bowl, toss fruit with 2 tablespoons of the sugar and set aside.

2. Preheat oven to 350F. Lightly oil a 9-by 9-inch baking pan or 9-inch pie pan.

3. In a small bowl, combine oats, walnuts, wheat germ, remaining 2 tablespoons of sugar, and cinnamon. Gradually add the oil, stirring until dry ingredients are evenly moistened.

4. Place sugared fruit in prepared pan and spread evenly. Sprinkle topping over fruit.

5. Bake 30-35 minutes, or until topping is golden and beginning to crisp. Cool until just warm and serve plain or with one of the optional vanilla toppings, if you like.

9th meeting. Chili

Where? Ch and L's
Attendants: A, Ch, L, G, D

Menu

1) Three-bean tortilla chili (Cook: Ch)
2) Key-Lime pie (Cook: G)

Key-Lime Pie (adapted from about.com)

Ingredients:

• 2 8 ounce countainers Tofutti Better than Cream Cheese (non-dairy cream cheese)
• 1 cup sugar
• 1 tsp vanilla
• 1/4 cup lime juice
• 2 tbsp cornstarch
• 1 pre-made pie crust (Graham Cracker)
  

Directions:

Pre-heat the oven to 350 degrees.

In a blender or food processor, combine all the ingredients (except the pie crust!) and process until smooth and creamy. Pour into pie crust.

Bake for 40 to 45 minutes. Allow to cool. Chill for at least 4 hours before serving to allow pie to set.