Servings : 6
Categories :
Indian
Breads
Vegetarian
1 cup
Flour,
whole wheat, or all
1 each
Onion,
grated
1 each
Green
chili, finely chopped
1
tablespoon
Coriander leaves, finely
1
teaspoon
-Salt
1 cup
-Water
2
tbsp Ghee, or
oil
A recipe from Sind
Sift flour and salt together in a bowl. Gradullay pour all water and
mix
well. Beat until
smooth. Leave aside for 20 minutes. Beat again and add onion, chili and
corainder
leaves. Mix
well. Heat a griddle. Put a tsp of ghee or oil in it. Pour 2 tbsp of
batter
and spread it
evenly. Make a round circle 4" (10 cm) diameter. Turn once. Cook on
other
side. Add 1 or 2
tsp ghee if necessary. Cook unti both sides turns light brown. Repeat
the
same with remaining
batter. Serve hot with mint chutney or pickle.
Servings :
12
Categories :
Mix
Breads
Vegan
Vegetarian
-----MIX-----
2 cups
Whole-wheat
pastry flour or, unbleached all-purpo
1
teaspoon
Ground cinnamon
1
teaspoon
Baking powder
1/2
teaspoon
Baking soda
1/4
teaspoon
Salt
1/2 cup
Raisins
-----ADDITIONAL
INGREDIENTS-----
1 cup
Apple
juice
1/2 cup
Apple
sauce
2
tablespoons
Oil
Whisk together first 6 ingredients and store in an airtight container.
Package raisins separately.
Attach these instructions:
To prepare, preheat oven to 350 degrees. Mix together 1 cup apple
juice,
1/2 cup apple sauce
and 2 tablespoons vegetable oil. Add dry ingredients and raisins and
stir
until just
combined.
Spoon into lightly oiled muffin tins, and bake for 20 to 25 minutes, or
until
middle is done.
Total calories: 128 Fat: 3 grams (21%)
Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase
(lisa_pooh@delphi.com) 1/29/96
Servings : 1
Categories :
Breads
Vegetarian
Vegan
2 cups
Corn
flour or cornmeal, (yellow or blue)
1 cup
Whole
wheat pastry flour
6 ounces
Soft
tofu
3 cups
Water
1/2
teaspoon
Salt (sea salt in book)
Mix flours. Crumble tofu into blender. Add boiled water and salt to
tofu
in blender
(carefully) and blend until not quite smooth.
(Just
a few pulses please). Dont do this in too
small blender or without lid like I did once.
The goal is muffins, not 2nd degree burns. Add immediately to flour and
mix
well. Spoon into
muffin tins or cast iron stick trays and bake at 400 degrees for about
1/2
hour until golden
brown. She suggests you heat oven first and place oiled muffin tins in
to
heat up beforehand
to get a "wonderful crust".
Please note, I have to oil the tins because I don't use teflon products
around
by birds, but
this might work also.....This is not sweet bread, I serve corn potato
chowder
with it. The
corn sticks are better!
American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning
Point
Publications,
Eureka, CA.
Shared by JEAN SAMUEL (RHHN66A)
Servings :
24
Categories :
Breads
Vegetarian
Vegetables
Low-Cal
Low-Fat
2 cups
Rolled
oats
2 cups
Light
soy milk
2 cups
Unbleached
all-purpose flour
1/2
teaspoon
Sea salt
2
teaspoons
Cinnamon
1/2
teaspoon
Nutmeg
1
teaspoon
Cream of tartar
2
teaspoons
Baking soda
1 cup
Brown
sugar
2
tablespoons
Egg replacer, -OR-
2 -Eggs,
beaten*
(see note)
1/2 cup
Water
1/2 cup
Natural
applesauce
3/4 cup
Jellied
cranberry sauce
Preheat oven to 400 F. Grease muffin tins.
Combine oats and soy milk in a large bowl. Set aside.
Sift together flour, salt, cinnamon, nutmeg, cream of tartar and baking
soda.
Stir in brown
sugar.
Whisk egg replacer and water until light and foamy.
Combine egg replacer, applesauce and oat mixture. Mix well. Add dry
ingredients
and mix
just until blended. Do not overmix.
Place 2 teaspoons of cranberry sauce in bottom of each muffin cup. Fill
muffin
cups 2/3 full
with batter.
Bake until a toothpick inserted into middle of muffin comes out clean,
about
15 minutes.
Remove from oven, cool for 2 minutes and invert muffins onto wire racks
to
finish cooling.
Serve warm or at room temperature.
Makes 24 muffins
Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg
chol,
20 mg calcium
NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup
water.
* Source: Vegetarian Gourmet, Autumn 1993 * Typed for you by Karen
Mintzias
Servings : 6
Categories :
Muffins
Vegetarian
Breads
1 1/4
cups
Low-Fat Milk, at room
1 1/2
cups
All-Bran Cereal
1 Egg
1/4 cup
Unsulphured Molasses
1/4 cup
Canola
or Olive Oil
1/4 cup
Pure
Maple Syrup
1 cup
Whole
Wheat Pastry Flour*
1/2 cup
Cake
Flour (not self-rising)
1/2 cup
Wheat
Germ
1
tablespoon
Baking Powder
1/4
teaspoon
Salt
1/2 cup
Walnuts,
coarsely chopped
1 cup
Cranberries,
finely chopped
Preheat the oven to 450 F. Spray 12 3-inch muffin cups with cooking
spray.
In a small bowl pour the milk over the bran cereal and let it soften.
In a large bowl beat the egg well. Add the molasses, olive or canola
oils
and maple syrup,
and mix thoroughly.
In another bowl combine the wheat pastry and cake flours, wheat germ,
baking
powder and salt
and stir to blend. Add the walnuts and cranberries and mix well.
Fold the milk-soaked bran into the egg mixture, mixing well. Pour the
bran
mixture over the
dry ingredients, and blend thoroughly. Spoon the batter into the muffin
cups,
filling each
one to the top, and bake for 20 to 25 minutes.
Yields: 1 dozen 3-inch muffins
* Available in health food stores
One Serving: = Calories: 184 Dietary Fiber: 5.10 grams Cholesterol:
18.8
milligrams Sodium:
168 milligrams Fat: 8.56 grams
Source: Yankee, April 1993; Created by: John Carafoli
Shared by: Norman R. Brown