Dan Stutzbach’s blog

My recipe is based closely on this recipe, which I found using Google. There really aren’t significant changes to the steps performed; I just clarified some bits that I thought were unclear. When eaten at room temperature, these marshmallows taste almost exactly like regular marshamllows. When heated over a campfire, they taste decisively better than regular marshamllows, but do not hold together as well.

Gelatin Mix Ingredients:

• 3 tablespoons vegetarian “gelatin”
• 1/2 cup water

Syrup Ingredients:

• 2 cups sugar
• 3/4 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt

Other Ingredients:

• 2 tablespoons vanilla extract
• cornstarch

Other Stuff You’ll Need:

• medium-sized mixing bowl
• heavy pot
• pan with approximately 50-60 sq inches of area
• electric mixer
• candy thermometer

Place the Gelatin mix ingredients in a medium-sized mixing bowl. These need to just sit for an hour. While you’re waiting, dust the pan with cornstarch. After around half an hour, begin preparing the syrup.

Add the syrup ingredients into a heavy pot, and stir over low heat. Once everything has dissolved, increase to high heat. When it begins boiling, cover for 3 minutes to allow any crystals which have formed to be washed down from the sides of the pot. Be careful not to let it boil over.

Remove the cover and insert the candy thermometer. Continue boiling on high heat, unstirred and uncovered, until the mixture reaches 244 F. This will take several minutes. Overcooking makes the marshmallows tough.

Remove the mixture from heat and pour slowly over the gelatin, beating constantly with the electric mixer. Continue to beat about 15 minutes after all the syrup has been added. While beating, when the mixture is thick but still smooth, add the vanilla extract.

Put the mixture into the pan that has been lightly dusted with cornstarch. Dust the top with cornstarch and set aside for around 12 hours.

When it has dried, remove it from the pan and cut into squares with scissors dusted with cornstarch. Dust the sides of the marshmallows with cornstarch, so that they don’t stick together. Store in a closed tin.

This recipe was found in Classic Vegetarian Recipes. This peanut sauce is easy to make, and tastes great with stir-fries.

Ingredients:

• 1 tbsp high-quality dark sugar
• 1 cup unsalted roasted peanuts
• 3/4 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp ground coriander
• a pinch of tumeric
• 2 tsp hot chili sauce

Other Stuff You’ll Need:

• Saucepan
• Food processor or mortal & pestle

Grind the peanuts. Place them and the other ingredients into a small pan. Heat gently and simmer for 3–4 minutes.

This recipe was found in Classic Vegetarian Recipes. This is an excellent, filling dish; it’s particularly great for medium to large gatherings, such as a potluck.

Ingredients:

• 12 ounces inexpensive mushrooms, sliced
• 12 ounces more expensive mushrooms, sliced
• 1 3/4 cups Fresh Vegetable Stock
• 1/4 cup butter or vegetarian margarine
• 1 large onion, chopped finely
• 1 garlic clove, crushed
• 1/2 cup all-purpose flour
• 4 tbsp heavy cream
• salt and pepper
• fresh herbs, to garnish

Crumble Topping Ingredients:

• 3/4 cup medium oatmeal
• 3/4 cup whole wheat flour
• 1/4 cup ground almonds
• 1/4 cup finely chopped walnuts
• 1/2 cup finely chopped unsalted shelled pistachio nuts
• 1 tsp dried thyme
• 1/3 cup butter or vegetarian margarine, softened
• 1 tbsp fennel seeds

Other Stuff You’ll Need:

• Saucepan
• Large saucepan
• Shallow, oven-proof dish

1. Put the mushrooms and stock in a saucepan, bring to a boil, cover, and simmer for 15 minutes until tender. Drain the mushrooms, reserving the stock.
2. In the large saucepan, melt the butter or margarine and gently fry the onion and garlic for 2–3 minutes until just softened but not browned. Stir in the flour and cook for about 1 minute.
3. Remove the pan from heat and stir in the reserved stock. Return to the heat and cook, stirring, until thickened. Stir in the mushrooms, seasoning, cream, and parsley and spoon into a shallow oven-proof dish.
4. To make the topping, mix together the oatmeal, flour, nuts, thyme, and plenty of seasoning.
5. Using a fork, mix in the butter or margarine until the topping resembles coarse bread crumbs.
6. Sprinkle the mixture over the mushrooms, sprinkle with fennel seeds, and bake in a preheated oven at 375 F for 25–30 minutes until golden and crisp. Garnish with fresh herbs and serve.

This one is entirely of my own design. The only hard-to-find ingredient is the vegetarian oyster sauce. You can find it at any Asian market and it’ll last quite awhile so it’s worth the trip. Obviously, you could also use ordinary oyster sauce which you can find at an ordinary supermarket, though I haven’t tried it.

Sauce:

• 1 Tbsp vegetarian oyster sauce (aka mushroom sauce)
• 1/3 c soy sauce
• 1/3 c rice vinegar
• 1 Tbsp coriander
• 1 tsp ginger
• 1/4 tsp allspice
• 1 squirt Sriracha hot sauce (or to taste)
• 2 cloves garlic, pressed
• 3 tsp cornstarch
• 1/4 tsp sesame oil

Starch:

• 1 c white rice

Protein:

• 1 block tofu, diced into 1 cm^3 cubes.

Veggies:

• 1 medium yellow onion (but not a sweet onion, which is also yellow), chopped
• 1 bell pepper, cut into 1 in long strips
• 2 heads broccoli, chopped

Directions:

0. Make rice. I use a rice cooker. You’re on your own here.
1. Coat a wok or large frying pan with canola oil. Add the tofu over high heat. The goal here is to boil off most of the water so the tofu will absorb the sauce without becoming soggy. When most of the water is gone (and the tofu is starting to stick to the pan), add a splash of soy sauce and reduce to low heat until you are ready for step #2.
2. Add the veggies to the wok. Stir occasionally over medium-high heat for around 3 minutes.
3. Combine all of the sauce ingredients EXCEPT THE CORNSTARCH in a small mixing bowl or cup. Stir.
4. Add the sauce to the wok and stir thoroughly. Continue cooking over medium-high heat, stirring occasionally for 3 minutes.
5. Add cornstarch, 1 tsp at a time, until sauce thickens and there isn’t a big puddle at the bottom of the wok. At most you will need 3 tsp.
6. Remove from heat and serve over rice. Enjoy!

Tip: I chop the veggies during step #1 and mix the sauce during step #2.

Options:

• Use meat instead of tofu. Replace step #1 with cooking the meat thoroughly.
• Use whatever veggies you prefer.
• Use rice noodles instead of white rice. Prepare the rice noodles per the rice noodle instructions, then add them with the sauce.

This recipe was adopted from one found in Classic Vegetarian Recipes, and is intended to be accompanied Peanut Sauce. It takes around an hour to cut all the vegetables, is delicious, and serves four people.

Ingredients:

• 3 tbsp sesame oil
• 3–4 shallots, finely sliced
• 1 garlic clove, finely sliced
• 1–2 red chilies, seeded and finely chopped
• 1 large carrot, cut into fine strips
• 1 yellow and 1 red bell pepper, sliced
• 1 zucchini, cut into fine strips
• 4 1/2 ounces sugar-snap peas, trimmed
• 3 inch piece of cucumber, cut into strips
• 9 ounces oyster muchrooms
• 8.5 ounce package of Veat Gourmet Bites or similar protein source
• 2 tsp grated ginger root
• finely grated rind and juice of 1 lime
• 1 tbsp chopped fresh cilantro
• salt and pepper

Other Stuff You’ll Need:

• Wok or large skillet
• Cutting board and knife
• Cheese Grater
• Several bowls to hold vegetables

Chop up all the vegetables as indicated, setting them aside in bowls as follows:

Group 1:

shallots, garlic, chilies

Group 2:

carrot, bell peppers, zucchini, peas

Group 3:

cucumber, mushrooms, ginger, lime rind and juice, cilantro

1. Make the Peanut Sauce first, or use a store-bought peanut sauce.
2. Heat the oil in a wok or skillet. Add the first group of ingredients and stir-fry for 2 minutes.
3. Add the veat and stir-fry until each side is browned.
4. Add the second group of ingredients, and stir-fry for 2 minutes..
5. Add the third group of ingredients, salt and pepper to taste, and stir-fry for 5 minutes. In the end, the vegetables should be both crisp and crunchy.
6. Serve on warmed plates, with Peanut Sauce.

This recipe was found at on the U.S. Soy Foods Directory using Google. It makes delightful little tempeh cubes that can function in a variety of ways. They can be used as an appetizer, in a salad, as a side dish, or as part of the main dish. In the near future, I plan to experiment with dipping sauces to complement the flavors used in t his

recipe.

Ingredients:

• 8 oz tempeh, cut into 1/2 inch cubes
• 2 tbsp light soy sauce
• 1 tsp sesame oil
• 1/2 tsp dried tarragon
• 1/2 tsp garlic granules
• 1/4 tsp black pepper

Other Stuff You’ll Need:

• Cookie Tray
• Aluminum Foil
• Medium mixing bowl with lid
• Very small bowl (e.g. one you might use for pudding)

Preheat the over to 350 F.

In the small bowl, stir together all the ingredients except the tempeh. Put the tempeh cubes into the mixing bowl, and pour the flavorings over the tempeh. Firmly place the lid on the mixing bowl, and shake until the tempeh is well-covered.

Foil the top of the cookie tray, and place the tempeh on the foil. Put the tray in the oven and bake for 20 minutes.

I found this delightful recipe on the Internet. Sadly, I lost the link to the original source.

• 2 garlic cloves
• 2 tbsp coriander
• 1 tsp whole black pepper
• 2 tbsp canola oil
• 16 fl oz lite coconut milk
• 1.5 tbsp curry powder
• 20 Thai bazil leaves
• 4 tbsp soy sauce
• 32 oz tofu
• 16 fl oz chickpeas (a.k.a. garbanzo beans)
• 3 tomatoes sliced into wedges

In the mortar and pestle, crush the garlic, coriander, and pepper to form a paste. Heat the oil and briefly fry the paste, then add the coconut milk, stirring well. Stir in remaining ingredients in order, then simmer for around 20 minutes until chickpeas are done.

Serve with rice.

This recipe was adopted from this one found on the Food Network’s website by using Google. I was looking for a cucumber yogurt sauce that would work well with my roasted tempeh, based on inspiration from a wonderful dish I had at the Piccolo Teatro in Paris. The combination came out pretty well, though not nearly as well as the Piccolo Teatro’s. This combination make an excellent appetizer or afternoon snack. Instead of the tempeh, the dip can also be used with pita bread.

Ingredients:

• 2 8-ounce containers plain yogurt
• 1 cucumber
• 2 tsp dill
• 3 garlic cloves, minced
• 1 tbsp extra-virgin olive oil
• 1 small lemon or 1 tbsp lemon juice

Other stuff you’ll need:

• A sieve or colander
• Cheesecloth
• A medium-sized mixing bowl

Put the sieve over the bowl, and line the sieve with cheesecloth. Pour the yogurt into the sieve. Place in the refrigerator for 6 hours, allowing the yogurt to drain.

Remove from the refrigerator and discard the liquid in the bowl. Place the yogurt into the now-empty bowl.

Peel, seed, and cut the cucumber finely. Place the bits of cucumber, dill, garlic, and olive oil into the bowl. Cut the lemon in half, and squeeze all of the lemon juice into the bowl.

Stir the contents of the bowl, and refrigerate for 2 to 8 hours. Stir again before serving.

This recipe is derived from one I got from my mother. I tend to make quadruple the amounts here, then freeze most of it in tupperware. I keep two tupperwares in the fridge at a time, grabbing a new one from the freezer as we consume it.

Ingredients:

• 1.5 tsp olive oil
• 2 cloves crushed garlic
• 29 oz Western Family Tomato Sauce
• 6oz Western Family Tomato Paste
• 1 bag Boca Ground Burger
• 1 tsp basil
• 1/2 tsp oregano
• 1 bay leaf
• a pinch of thyme

1. Put olive oil in a large pot.
2. Put crushed garlic in the pot.
3. Stir for 1 minute on medium heat, or less if begins to brown.
4. Add the tomato sauce.
5. Add the Boca Ground Burger.
6. Add the tomato paste.
7. Stir for awhile until it melts down.
8. Add the basil, oregano, thyme, and bay leaf.
9. Simmer for 20 minutes, stirring periodically.

The choice in tomato sauce and tomato paste drastically affect the taste of the sauce produced by this recipe. Another good brand is Contadina, although it’s hard to find in my area.