Jump to page:

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Index

Aduki Rice Burgers

by Mary Ellen Finucane
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Cup Cooked Aduki Beans
1 Cup Cooked Brown Rice
½ Cup Wheat Germ
2 Finely Chopped Scallions
1 Grated Carrot
2 Teaspoon Dried Minced Onion
½ Teaspoon Sea Salt
2 Eggs, Lightly Beaten
1 Tablespoon Tamari
Unsalted Butter, or Oil

Lightly mash beans. Add remaining ingredients. Using a ½ cup measure, shape mixture into patties. Cook in melted butter or oil about 5 minutes on each side. Serve on a bun with the works. They make delicious cheeseburgers. Makes about 6. Recipe may be increased. (If only increasing by half, use 2 eggs). If needed add a little more brown rice to hold traditional shape.

Amaranth Biscuits

by Carl Houtman
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup Popped Amaranth (See Below)
1 ¼ Cup White All-Purpose Flour
½ Cup Powdered Milk
1 Tablespoon Baking Powder
1 Pinch Salt
Scant ¼ Cup Olive Oil
½ Cup Water

Preheat the oven to 400. Mix the dry ingredients well in a low bowl. Work the oil into the dry ingredients until the mixture resembles coarse dry crumbs. Stir the mixture briskly. When all the flour is damp, use a floured hand to roll out onto a well-floured surface. Knead 4-5 strokes. With a floured rolling pin roll to ½ inch. Use a floured glass to cut into 3-4 inch circles. Repeat the rolling process with the extra dough, or shape into other fun shapes. Pat the excess flour off and place on an ungreased cookie sheet. Bake at 400 for 15 minutes until lightly browned.

Popped Amaranth

by Carl Houtman
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Amaranth pops to 3-4 times its original volume, so for 1 Cup you need to pop about ¼ C.
Heat a DRY skillet, wok or stainless steel pan very hot. I've found that a tall narrow stainless steel pot works best. Have a cover handy because the seeds get very excited. Pour 1-2 Tablespoon of seeds into the pan. Swirl the seeds keeping them moving as they pop. When most of the popping stops (30-45 seconds), dump the popped amaranth out; they don't all pop, but you can eat the unpopped ones anyway. Start with another 1-2 T. The popped seeds are very nutritious, so be creative and come up with other ways to use them.

Amaranth & Grain Dish

From 101 Vegetarian Delights by Lily Chuang and Cathy McNease

1 cup brown rice
½ cup millet
½ cup amaranth
1 tsp. grated ginger, dissolved in water
1 tbsp. oil or a few drops of toasted sesame oil
cilantro for garnish

Pour 2 ½ cups of water into a large bown with the brown rice, millet, and amaranth. Put the bowl in a steamer and steam over medium heat for 1 hours. Then mix in the rest of the ingredients and enjoy. Serves 4-5.

Amazing Lentil Thing

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Cup Lentils
1 Teaspoon Sage
5 Cup Water
1 Tablespoon Sesame Oil
2 Cloves Garlic
1 Onion
1 Cup Diced Celery
1 Cup Diced Carrots
1 Cup Diced Mushrooms
1 Teaspoon Garam Masala
2 Teaspoon Tamari
1-2 Tablespoon Honey

Combine lentils, sage and water in saucepan. While lentils cook, dice vegetables and saute in oil. When tender, add seasonings and honey. Serve vegetables over lentils. Serves 6.
Variations: Mix cooked lentils and vegetables together in baking pan. Top with ½ Cup grated cheddar cheese, 1 Tablespoon sesame seeds and dash of paprika. Bake at 350 until cheese melts, about 10 minutes. Or add 2-4 cups water to basic recipe and call it soup.

Ambrosia

by Bruce Chernesky
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup Cooked Millet
2/3 Cup Ricotta Cheese
2/3 Tablespoon Maple Syrup, to taste.

Combine all ingredients. Strong but light, a good winter breakfast. Keeps 1-2 days.

Apple Currant Density

By Bill Naylor from the Fall 2002 Cornucopia

2 cup chopped apple (Greening! Mutsu!)
1 cup dried currants
¼ cup butter, melted
1 ½ t baking soda
1 cup boiling water
½ cup sugar
¾ cup chopped almonds
2 eggs
2 cup flour (maybe 2 ½)
½ cup oats
1 t baking powder
½ t salt
cinnamon, nutmeg, ginger, mace, allspice, at will

This cake is moist, but firm when done. The baking soda in the boiling water really excites the flavor of the apples. Don't forget the baking powder in the dry mixture, though. It'll be difficult, but let it cool a while before you cut it.

Mix the apples, currants, butter, baking soda, and boiling water. Let stand at least 15 minutes. The mixture should be cool enough that it won't cook the eggs, when you add them. Now would be a good time to grease and flour a nice big loaf pan.

In a separate bowl, stir together the flour, oats, baking powder, salt and spices. Add the sugar, nuts, and eggs to the apples, and stir up until the eggs are well combined. Fold in the flour mixture and pour into loaf pan.

Bake at 350 for about an hour. Do the toothpick test.

Let cool.

Applesauce Bread

by Adele Baldwin
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup Applesauce
½ Cup Softened Margarine
1 Cup Honey
1 Egg
1 ½ Cup Unbleached White Flour (can use ½ WW Flour)
1 Teaspoon Baking Powder
1 Teaspoon Cloves
1 Teaspoon Salt
1 Cup Raisins

Sift dry ingredients and set aside. Cream margarine and honey. Add egg and beat well. Dissolve baking powder in applesauce and add to egg mixture. Gradually add flour. Fold in raisins. It is a stiff batter. Bake at 350 for 1 hour. Makes 1 loaf.

Applesauce Spice Cake

by Char Criste
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup Applesauce
¾ Cup Molasses (or Honey)
½ Cup Corn Oil
1 Cup WW Flour
¾ Cup Unbleached Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon Cinnamon
½ Teaspoon Cloves
½ Cup Currants (or Raisins)
½ Cup Crunchy Granola

Combine applesauce, molasses and oil. In a separate bowl, mix together next 6 ingredients. Combine the two mixtures. Stir in the currants and granola. Bake in 9"-round cake pan at 350 for 40 minutes.

Quick Icing
Mix 1 part Maple Syrup with 2 parts Non-instant Dry Milk Powder. Spread over cake.

Apricot Mousse

by Pat Bjorke
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

12 Dried Apricots
2 Cup Apple Juice (use Peach Juice for a richer pudding)
2 Cup Water
4 Tablespoon Agar Flakes
Pinch of Sea Salt
1 Tablespoon Kuzu
2 Tablespoon Apple Juice
1 ½ Teaspoon Vanilla
1 Tablespoon Tahini
Toasted Slivered Almonds for garnish

Combine juice with water and soak apricots 4-8 hours, or until apricots are very soft. Re-measure soaking liquid, adding apple juice or water as needed to yield 4 cups of liquid. In saucepan bring soaking liquid, apricots, agar, and salt to boil; reduce heat and gently simmer 5 minutes, stirring frequently to dissolve the agar. Dissolve kuzu in 2 Tablespoon juice and add to hot liquid. Simmer until mixture clears and begins to thicken. Remove from heat and stir in vanilla. Pour hot liquid into a large glass baking dish and chill until set (about 1 hour). In blender combine gelled apricot mixture with tahini; process until smooth and creamy. Pour into serving dishes and chill another hour.
Serve with a generous garnish of toasted nuts.

Aromatic Pasta Sauce

by Jaci Jaeger
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Large Onion, Chopped (1-2 Cups)
3-4 Cloves Garlic, Minced or Pressed
2 Tablespoon Olive Oil
1/8 - ¼ Cup Chopped Fresh Basil
1 Pinch Thyme (Fresh or Dried)
Fresh Ground Black Pepper to taste
1 Can (28 oz) Tomato Puree
½ Cup Dry Red Wine

In a heavy pan, saute the onion and garlic in oil until the onion is translucent and tender. The key is to cook the onions until they become sweet, but not to brown them. Add remaining ingredients to the onion and garlic and simmer for 30 minutes. If vine-ripened tomatoes are available, chop up a couple and add them a few minutes before serving.

Ash

by Bob Kleszics
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Ash (pronounced Ahsh)
This is exactly how my Persian brother-in-law wrote down this delicious and unique vegetarian main dish the traditional way - from memory.
1 Cup Water in a large pot
Add 2 10oz packages frozen spinach
Add 2 Bunches of Chopped Fresh Parsley (about 1 Cup lightly packed)
Add 1 Bunch of Chopped Scallions (or 1 Medium Onion)
Bring to boil until spinach is not frozen
Add ½ Cup rinsed Green Lentils
Add ½ Cup Pearled Barley
Add 2 more Cups Water, then cook for ½ hour at medium heat.
In ¼ Cup Olive Oil, saute 1 whole head garlic - peeled and chopped and ½ Cup chopped fresh mint (or ¼ Cup dried mint)
Add sauteed mint and garlic to pot.
Add 1 Cup Precooked Garbanzo Beans (or 1 16oz can)
Add ½ Teaspoon Each Salt and Pepper (to taste)
Add 3-4 Tablespoon Lemon Juice
Mix Well
Cook on low 15 more minutes.
Note: Ash should come out like a very thick stew. Well, thicker than a stew - it should go "glop" when you spoon it onto a plate. This really is a top-notch dish. The combination of garlic, mint and lemon make it vaguely reminiscent of tabouli, but served hot rather than cold. Though leftover ash is good cold too. One final word; periodically check to make sure that the bottom of the pot doesn't scorch. Add more water whenever necessary.

Ashram Vegetable Soup

by Peggy Schjeldahl
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Teaspoon Mustard Seeds
1 Tablespoon Oil
1 Teaspoon Turmeric
2 Quarts Water
4 Vegetable Bouillon Cubes
½ Teaspoon Honey
½ Teaspoon Parsley Flakes
1 Small Can Tomato Paste
½ Teaspoon Oregano
½ Teaspoon Basil
½ Teaspoon Thyme
½ Teaspoon Marjoram
½ Teaspoon Salt
Assorted Available Vegetables

Saute mustard seeds in oil until they pop. Add turmeric and water, tomato paste, bouillon and herbs. This is the base for any vegetables that you like to see in soup, such as potatoes, carrots, beets, green peppers, lima beans, onions, peas, corn, squash, etc. Simmer all for 1 hour.

Back to Top