[112] in Vegetarian_Support_Group
Pot-Luck Recipes
daemon@ATHENA.MIT.EDU (espiekos@MIT.EDU)
Wed Jul 13 13:03:40 1994
From: espiekos@MIT.EDU
To: vsg-summer@MIT.EDU
Date: Wed, 13 Jul 94 13:03:13 EDT
Hey everyone,
Sorry it took so long for me to get around to writing this, but I thought
the pot luck was a screaming success. We really should do it again before the
summer is out because we all know all too well that the chances of it happening
during the term are slim at best. It was great, as someone mentioned, to look
at a big buffet and know that you could sample everything there without
encountering something dead.
Anyway, here are the recipes for my contributions:
Red Pepper Eggplant
-------------------
This recipe was an attempt to copy a dish I had in a restaurant.
It has evolved bit over the last couple of months and is still very
open to change (as are all recipes), so please let me know if you
have any suggestions for it, especially since I plan to post it to
VEGLIFE and FATFREE. I was thinking that red wine would be a
nice addition, but I haven't tried it yet.
1 large eggplant
1 large yellow onion
2 medium red peppers
4 cloves garlic
4+ Tbs soy sauce
1/4 Tsp black pepper
2-5 inches-worth of dried red chili (2-5 peppers)
1 Tbs. cornstarch
Coarsely chop the onion. Cut the red pepper into 1/4" wide strips. Slice
the eggplant into strips by cutting it in half lengthwise repeatedly, like
you are cutting a cylinder into thinner and thinner pie wedges, until the
outer (peel) edge of the strips is less than 1/4" thick. Cut the resulting
strips to about 4" in length.
Heat 2 Tbs. water, 1+ Tbs soy sauce, black pepper, and dried chiles
(crumbled) in a wok or (very) large frying pan. Add the (whole) garlic
cloves and the onion and stir fry until the onion is semi-translucent.
Mash the garlic cloves with a fork and add the eggplant, 3 Tbs. water,
and 3+ Tbs. soy sauce. Stir fry until the eggplant begins to soften.
Note that you may need two stir fry utensils to effectively turn the
enormous pile of veggies until the eggplant cooks down a bit.
Add the red pepper and stir fry until the eggplant is soft and has
absorbed enough sauce to lose its opaque, white color/texture.
Lower heat. Dissolve the cornstarch in cold water and stir into
the sauce until it is thickened and its dark color returns.
Serve over rice.
Notes:
The plusses after the soy sauce are there because I use a very
strong Chinese soy (Pearl River Bridge Mushroom Soy) and I have found
that you need considerably more if you use a weaker variety.
At the potluck, I served it with a mixture consisting of 1.25 cups brown
rice, 0.5 cups whole rye berries, and 0.25 cup amaranth. The last of these
is the 'bird-seed like' grain that Mike mentioned (good stuff).
As for the bread, it consisted of:
2 1/4 cups whole wheat bread flour
1/4 cup whole oat groats
1 Tbs whole rye berries
1/2 Tbs poppy seeds
1 1/2 tsp salt
1 1/2 tsp yeast
1 cup water
and either
1/2 tsp white sugar
+1/2 tsp blackstrap molasses
-or-
1 Tbs honey
As far as baking it goes, I cheated and used a machine. If you want detailed
baking instructions for breads, consult _The New Laurel's Kitchen_, which has
a very detailed section on this subject. It also has instructions, with some
seemingly important points, for making soymilk, per our discussion at the pot-
luck. If anyone wants to borrow this book to take a look at it, let me know.
Enjoy,
<<ESP>>
