Servings :
10
Categories :
Breads
Vegetarian
1 cup
Whole-Wheat
Flour
2
tablespoons
Olive Oil
2
teaspoons
Baking Powder
1 cup
Dandelion
Flowers, clean and Unsprayed
1 pinch
Salt
1 Egg
Nonstick
Vegetable-Oil Spray
1/2 cup
Low-Fat
Milk -or- Water
This variation on pancakes uses the yellow puffs of the dandelion, a
good
source of Vitamin A.
In a bowl mix together flour, baking powder and salt. In a separate
bowl,
beat egg, then mix
with milk or water and olive oil. Combine with dry mixture. Stir in
yellow
flowers carefully, taking care not to crush them.
Lightly spray a griddle or frying pan with vegetable oil. Heat until
thoroughly
warmed.
Pour batter onto griddle by spoonfuls and cook like pancakes. Makes 10
fritters.
Servings : 16
Categories :
Breads
Vegetarian
1
package
(or 1 tablespoon) Active, Dried Yeast
1/4 cup
Warm
Water (110 to 115, degrees)
1/4 cup
Sugar
1/2
teaspoon
Salt
2
tablespoons
Vegetable Oil
1/2 cup
Milk,
at room temperature
1 Egg
1
teaspoon
Orange Rind, grated
1 cup
Whole
Wheat Flour
1 1/2
cups
Unbleached White Flour
1 1/2
cups
Dried Figs, snipped
1 cup
Water
1/2
teaspoon
Ground Allspice
Confectioners'
Sugar, (optional)
Soften the yeast in the warm water. Combine the sugar, salt, oil, milk,
egg
and orange rind in a large bowl. Beat well. Add the yeast mixture and
the 1 cup of
whole wheat flour. Beat.
Add the remaining flour.
Extra flour may be needed if the dough is sticky.
Turn onto a lightly floured surface and knead until smooth, about 5
minutes.
Transfer to an oiled bowl, cover with a damp towel and let rise for 1
hour.
Meanwhile, prepare the fig filling by combining the figs, water and
allspice
in a saucepan.
Bring to a boil, lower the heat and simmer until the mixture is thick.
Mash
the figs with a potato masher or large spoon during cooking. Cool.
Punch down the dough. Roll into a 1/2-inch thick rectangle 8 inches
wide.
Spread with the fig filling.
Roll up like a jelly roll. Fit into a lightly oiled 8-inch-square pan.
Seal
the edges together. At each corner cut with a scissors to fit into the
shape of
the
pan. Make two slashes on top of each side. Let rise until doubled,
about 30 minutes.
Bake
in a 350-degree oven for 20 to 25 minutes. Cool.
May be sprinkled lightly with confectioners' sugar just before serving.
Serves 16
One Serving = Calories: 136 Carbohydrates: 26 Protein:
3 Fat: 3 Sodium: 72 Potassium: 164 Cholesterol: 17
Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1/2 Fat Exchange
Servings : 6
Categories :
Breads
Vegetarian
6
Whole-Wheat
Tortillas -, Butter (optional)
Flavored
Oil
-or- Melted
Keywords: Breads, Vegetarian, Vegan, Lacto, Southwest
If you haven't tried flame-toasted wheat tortillas you're in for a
treat.
Like toast they can be topped in endless ways.
Place a tortilla directly over a medium high gas flame, or place on a
cookie
rack set over an electric burner. Toast until surface becomes lightly
flecked with
char,
about 10 to 20 seconds, and tortilla begins to fill with steam. Turn
over and toast
the
other side. A perfect tortilla will fill with steam and puff up if it
has no tears or
holes. If desired, brush tortilla with oil or butter. Place in a
towel-lined
basket
while toasting the remaining pieces. Serve piping hot.
Serves 6
Servings : 1
Categories :
Vegetarian
Indian Punjabi
Breads
3 cups
Flour
1 1/2
cups
Finely grated cauliflower, OR- steamed cabbage
2
tablespoons
Ghee
1 bn
Sliced
coriander leaves, ("1 handful")
3 Green
chilies,
minced
1 each
1/2"
piece ginger, minced
1
tablespoon
Mango powder
A few
sliced
mint leaves
Salt
Chili
powder
Mix together salt and flour. Rub in ghee, then add enough water to make
a
stiff dough. Mix
together the rest of the ingredients.
Divide the dough in lemon-sized balls. Then roll out each ball into a
not
too thin disc or a
chapati on a floured board. Spread the cauliflower mixture on one round
chapati
and cover
with another round chapati. Seal the edges nicely, sprinkle a little
dry
flour on top, then
roll out the paratha as thinly and as roundly as you can, being careful
not
to break it.
Grease a smoking tava or a girdle [Uhhh...I think they mean a "griddle"
-KM]
with ghee and
place the paratha over it. When the undersize [sic] turns a little
golden
coloured, apply
ghee on the top and turn over. Press gently and cover this side also
with
some ghee. Keep
turning and applying a little ghee until the paratha turns golden
coloured.
Serve it piping
hot with a tablespoon of butter and a bowl of seasoned curds.
Servings : 15
Categories :
Breads
Greek
Low-Cal
Vegetarian
Ethnic
1
package
(or 1 tablespoon) Active Dry, Yeast
1/4 cup
Warm
Water (110 to 115, degrees)
1/3 cup
Sugar
1
teaspoon
Ground Cardamom
1/4
teaspoon
Salt
1 Egg
1/4 cup
Milk
1/4 cup
Vegetable
Oil
1 1/2
cups
Whole Wheat Flour
1 cup
All-Purpose
Flour
1/4 cup
Golden
Raisins
1/4 cup
Walnuts,
chopped
Keywords: Ovo-Lacto
Dissolve the yeast in the warm water. Combine the sugar, cardamom,
salt,
egg, milk and oil in a large bowl. Mix well. Add the yeast mixture,
flours, raisins and
nuts.
Mix well. Add enough extra flour to make soft dough. Turn the dough out
onto a
floured
surface and knead until smooth and elastic, about 5 minutes. Shape into
a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a
damp
towel and let rise in a warm place until doubled in bulk, about 1 hour.
Bake in a 350-degree
oven 35 to 40 minutes, or until brown.
Serves 15
One Serving = Calories: 147 Carbohydrates: 22 Protein: 4 Fat: 6 Sodium:
40
Potassium: 101
Cholesterol: 18
Exchange Value: 1 Bread Exchange + 1/2 Fruit Exchange + 1 Fat Exchange