Spinach Raita from Caitlin

First of all, I know I've eaten this somewhere before, and it has a real name... second, it's pretty good, but missing something... please post changes if you think of them

Ingredients (quantities are mere suggestions)

4 cloves garlic, minced

1 shallot or onion, minced

spinach, fresh or frozen

Yogurt

garam masala

salt and pepper

oil

Directions:

Sauté garlic and shallot, throw in frozen spinach (careful to pick out stems-- i hate stems)... once it's cooked down, let it simmer for ten-ish minutes, to get some of the water off. Then add spices and yogurt (I like equal parts spinach and yogurt, personally). All done!

Wheatsville's Gingered Tempeh Pasta Salad

This recipe's from Amy via the old Google Groups

2, 8oz packages five grain or other type of tempeh
1/2 cup tamari (or soy sauce)
1/8 cup light brown sugar (honey will sub in o.k.)
1/4 cup minced ginger root (I eyeball this)
1/8 cup rice vinegar
1/4 cup crunchy peanut butter (or regular)
1/2 tsp crushed red pepper (optional)
1 pound fusilli pasta
4 large carrots peeled and sliced
1/2 cup sesame seeds
3/4 cup canola oil
1/3 bunch green onion, sliced thin
chopped peanuts - about a 1/4 cup is also a good topping

Slice tempeh into large matchsticks (I made the width about the size of a thumb)

Combine tamari, brown sugar , ginger root, rice vinegar, peanut butter and crushed pepper in a mixing bowl. Add tempeh and marinate a few minutes.

Cook pasta in boiling water, according to directions on package, add the carrots during the last 5 minutes of cooking (I didn't cook them that long). Drain and place in a large serving bowl. Place sesame seeds In a sauté pan and toast over low to med heat, stirring constantly to a light golden color, then add the canola oil and increase the heat to medium-high. (Or you can toast the sesame seeds one or two rounds in a toaster over -- watch that they don't burn though.) When oil is very hot, lift tempeh from marinade with a slotted spoon and fry, turning periodically with spatula, until brown & crispy. Add remaining marinade and remove from heat. (I don't add the marinade and remaining ingredients to this pan. I mix everything else in a bowl and then spoon in the tempeh and mix. That way you leave a lot of the oil in the pan)

Combine tempeh/marinade with pasta , carrots & green onion in serving bowl toss & serve. Serve warm or chilled. Yields 4 quarts.

Vegetable Paella

1 large Spanish onion, finely chopped
2 cups long-grain white rice
4 cups vegetable stock
1 large pinch saffron
1 medium carrot, sliced
2 medium celery sticks, sliced
8 plum tomatoes, quartered
1 medium green bell pepper, chopped
1 small eggplant, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch chunks
10 garlic cloves, finely minced
3 tablespoons olive oil
1 cup fresh or frozen peas
Salt and freshly ground black pepper to taste

**A note on veggies in this dish: Use these veggies and amounts as a guideline. Red bell peppers, any delicious greens, artichoke hearts, cashews, peanuts or garbanzo beans would be great in this dish. I used far less "veggie" than this recipe suggests and it was delicious.

1. In a large saucepan, cook the onion over a medium heat, stirring until translucent. Stir in the rice and cook for a few more minutes. Add the vegetable stock and saffron, bring to a boil, reduce heat; cover and simmer for 20 minutes. Remove from heat and set aside.
2. In a separate pan, steam the carrot and celery until slightly tender, about 5 minutes. Remove the celery and carrot, reserving the water. (I think this step it stupid. Either throw them in with the rice or with the roasted veggies. They don't need separate steaming)
3. In a large bowl, toss the carrot, celery, tomatoes, bell peppers, eggplant, zucchini, garlic, olive oil, salt and pepper. Transfer vegetables to a lightly greased baking sheet and place in the oven at 450*F (230*C). Roast the vegetables until they are brown on the edges. Remove from oven. Reduce oven temperature to 400*F (205*C).
4. Meanwhile, in the same pan you steamed the carrot and celery, steam the peas until they are just tender. (If you use frozen, this step is unneccessary)
5. Toss the roasted vegetables with the rice. Stir in the peas. Transfer mixture to a greased casserole dish. Cover with aluminum foil and bake for 15 minutes. Serve

Spinach Salad with Grilled Onion and Tahini Vinagairette

The first time I made this, I thought it was life-changing, but the second time the dressing didn't turn out quite right. I need to make it again and get some more perspective on it. --Lauren

Vinaigrette
1/2 cup water
1/4 cup white wine vinegar
3 tablespoons tahini (sesame seedpaste)
2 tablespoons coarse-grained mustard
1 teaspoon honey
1 small garlic clove, minced
3/4 vegetable oil

Salad
2 large red onions

12 cups (packed) baby spinach,trimmed
10 large radicchio leaves

For Vinaigrette:
Combine all ingredients except oil in blender and blend well.
Gradually blend in oil. Season to taste with salt and pepper.

For Salad:
Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends
intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup
vinaigrette over onions, coating evenly. Let marinate 3 hours.
Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)

Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle
onions with salt and pepper. Grill or broil onions until golden.
turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)

Place spinach in large bowl. Toss with enough vinaigrette to coat.
Season with salt and pepper. Fill radicchio leaves with spinach.
Top with grilled onions. Pass remaining dressing separately.

Bon Appétit
June 1996

Reviews can be found here: http://www.epicurious.com/recipes/recipe_views/views/2222

Tried and True Vegan Chocolate Cake Recipe

This one is a staple in the Moore and now Hufford families. It is good plain or iced. It isn't super rich -- kind of a light, refreshing cake.

3 c flour

2 c sugar

2 tsp. baking soda

2 tsp salt

2 tbs coco (I do more like 3-4 to punch it up)

2 c water

3/4 c melted butter (richer, but not vegan) or veg oil

2 tbs vinegar

2 tsp vanilla

Sift and mix dry ingredients in a bowl. Make a divot and then add in the wet ingredients and mix with a fork. Pour into 9x13" cake pan (or similar volume) that has been sprayed with Pam or butter-greased. Bake at 350 for 50 mins. or so until toothpick poked in comes clean. Cool before icing.