From: mad4@ellis.uchicago.edu (Bill Maddex)
Subject: VEGAN:  Bill's NYE Dinner, the recipes, part 3
Reply-To: mad4@midway.uchicago.edu
Organization: Pranksters for Peace
Date: Wed, 6 Jan 1993 00:52:57 GMT

OK, we're almost to the entree, so just bear w/me a little longer and we'll be
fine...(didn't your parents warn you about long haired religious fanatics in
loud clothes who always smile)...

Palate cleanser:  Champagne-Lemon Granite (serves 9)

I came up w/this on my own, doubtless carried away w/the spirit (pun intended)
of the occasion.  It was a palate cleanser, but a bit assertive.  If I do this
menu again I'll definitely go w/some chilled melon soup or sorbet.

1 bottle methode champenoise wine (as I said there's no kosher champagne)
3C water
juice & zest of two large lemons
1/2C Sucanat

Mix all ingredients togeths in a large mixing bowl until uncarbonated and the
Sucanat is disolved.  Pour into a large, shallow baking dish and freeze until
hard.  Hack apart and stir to break up all large chunks and refreeze.  Serve
garnished w/a mint spring.

N.Y.Cima Roll (from Friendly Foods, serves 4)

1 1/2 lb firm tofu
1T oil
3T arrowroot
1t salt
1/4t white pepper
1T agar flakes
1t dried marjoram
1t dried thyme
1T minced garlic
1/2t black pepper
2 1/2C cima mix (see below)

Rinse tofu and pat dry.  Cube and purre in food processor w/all ingredients 
except cima mix.  

Shape the cima mix into a 12" by 3" roll.  Sread the tofu puree on a 12" by 28"
piece of plastic wrap and roll around the cima log.  Smooth out the seam.  
Steam 30 minutes, let cool 10 minutes, slice and serve.  

Note:  you MUST have a steamer wide enough to support the entire roll from 
underneath!  If you don't, it will slip and come unrolled.  It'll still get
cooked, but rather than a pretty, colorful roll to slice you'll have a serious
mess.  This shouldn't be a problem, but for a broke person cooking for nine
@someone else's apartment, these harware problems have a nasty way of only
becoming apparently an hour before mealtime. (sigh)

Cima mix (makes 4 1/2C  Bro Ron suggests using the extra for 'meatballs' or 
	   something.  Far be it from me to argue w/my hero, but remember to
	   use a big enough skillet.)

1/2C finely chopped onions
2T olive oil
1C whole wheat bread crumbs
1/4 lb ground seitan
1/4 lb fine soy grits
1/4 lb hand crushed frim tofu
1/3 C nutritional yeast
2t dried marjoram
2t dried thyme
2t salt
1 1/2C water
1C chopped spinach, tightly packed
1/4C chopped roasted red pepper
1/2C pistachios
1C green peas
1T agar flakes
1/2C gluten flour
2T liquid lecithin

Saute onions in oil until translucent.  Remove from heat.  Add bread crumbs, 
tofu, seitan, soy grits, nut yeast, water and seasoning.  Mix until evenly
dispersed. Add vegs and nuts.  

In a separate bowl, mix agar and gluten flour.  Heat lecithin and stir into veg
mixture, then stir in flour/agar mixture.


Garbanzo Parsnip Gnocchi (also from Friendly Foods, serves 4)

1 1/5T olive oil
2C coarsely chopped parsnips
3/4C finely diced onions
1T minced garlic
1/2C garbanzo flour
1/4C gluten flour
2t nut yeast
1t salt
1/4t white pepper
peanut oil for frying

Saute vegs in oil until onions are translucent and parsnips are soft.  Process
until a smooth paste is formed.  Add all remaining ingredients except peanut
oil and blend until well mixed.  Heat oil in a 3" deep skillet to 375.  Fill
the bowl of a tablespoon w/batter and use a second spoon to scoop it into the
oil.  It may help to oil the spoon, but I haven't had any problems.  Don't fry
more than four at a time because they get done in less than a minute and if you
leave them longer they'll burn and the fat content will skyrocket.  Drain and
serve.

For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay 
leaf but some extra red wine.  Figger it out for yourself.  If you can't make
your own tomato sauce you've already read too far;-)

Bill's 'oops the pasta's in my car and Rob has my car' Rice pilaf:

3C brown basmati rice
6 cloves garlic
pinch oregano
pinch ground cloves 
1T dried parsely
pinch dried basil
1t olive oil
7C water

Saute garlic and herbs in oil until fragrant.  Stir in rice and saute about
4 minutes, until you smell the rice beginning to cook.  Add water, bring to
a boil.  Stir once, cover and reduce heat to low.  Cook about forty minutes,
turn of heat and let set ten minutes.  Fluff w/forks and serve.

Zucchini w/toasted almonds  (adapted from Yamuna's Table, serves 6)

4 medium zucchini (~1 1/2lbs)
1/2T olive oil
1/2T pressed garlic
salt to taste
1/2T lemon juice
3T sliced almonds, pan toasted until golden

Slice zucchini lengthwise into 1/4" slices.  Stack and cut into 1" squares.  
Steam until just tender, 2-3 minutes, then saute in oil on med high another
half minute or so.  Stir in garlic, remove from heat, finish w/lemon juice,
stir in almonds and serve.

I'll be back tommorow w/salad and dessert.

Billy Magic

	"Robert's brother Paul emerges from retirement in a local nut house
and takes over the restaurant to dispense something he calls the
'Transcendental Cuisine.'...Imperceptibly the quality of the food declines
until he is serving literaly garbage, the clients being too intimidated by
the reputation of Chez Robert to protest.

	"Sample Menu:

	The Clear Camel Piss Soup with boiled Earth Worms
                        _____________

		The Filet of Sun-Ripened Sting Ray
	basted with Eau de Cologne and garnished with nettles
			______________

		The After-Birth Supreme de Boeuf,
		  cooked in drained crank case oil,
	    served with a piquant sauce of rotten egg yolks
			and crushed bed bugs
			_______________
	
	The Limburger Cheese sugar cured in diabetic urine
		doused in Canned Heat Flamboyant....
Newsgroups: rec.food.veg