From: mad4@ellis.uchicago.edu (Bill Maddex)
Subject: VEGAN:  Bill's NYE Dinner, the recipes, part 2
Reply-To: mad4@midway.uchicago.edu
Organization: Pranksters for Peace
Date: Mon, 4 Jan 1993 04:26:45 GMT

Due to some mail I got, I've decided to put a full bibliography at the end of
all the recipes.  I hope this also gets the 'originals only' crowd off my ass.

Anyway...

Carrot and Red Pepper Soup (8 servings)

(adapted from Chez Panisse cooking)

Carrot Soup:

3T soy margerine
6C water
6 large carrots (20oz), peeled and chopped into 1/2" dice
1/2 yellow onion, cut into 1/4" dice
1t salt
1/8t black pepper
1 1/2t freshly squeezed lemon juice

Melt margerine in a 6 quart pot.  Add 1C water, carrots and onion.  Bring to a 
low simmer and stew, covered, half an hour.  At this point the liquid should be
evaporated and the vegs tender.  If not cook until such is the case.  Add 
remaining water and bring to a boil.  Purree in batches in food processor,
about 3 minutes a batch.  Season w/lemon, salt and pepper.  Should be about the
consistency of heavy cream.  (this helps us vegans a lot--imagine half hand
lotion half water)

Red Pepper Soup:

1 1/2T soy margerine
3 med red bell peppers (14oz), cored, seeded and sliced
2/3C water
1/4t salt
red wine vinegar to taste
1/8t black pepper

Melt margerine in a 3 quart saucepan.  Add peppers and water and bring to a
simmer.  Cook 20 minutes uncovered.  Purree w/an additional 1/2C water and
pass through a medium fine sieve to remove bits of skin.  Return to pan and
add salt.  If soup lacks depth add vinegar a drop at a time.  (you want this
to be delicate but spicy)  This should be the same consistency as the carrott
soup.  If not, thin by adding water a tiny bit at a time until you get the 
desired consistency.

Pour 2/3C carrot soup into each bowl and stir 2T red pepper soup into the 
middle.  Garnish w/chopped chevril leaves, and, if desired, cashew creme:

1C cashews
1/4C water
1/4C soy milk

Blend all together until smooth.

Drag a little of this across the surface of the soup w/the tines of a fork.



Provencal Artichoke Tarts

(Adapted from Cafe Provencal)

1 recipe pastry dough (below)

4T olive oil
2 medium onions, coarsely chopped
15 cloves garlic
2 heads bib lettuce, shredded
1/4t dried thyme
2 bay leaves
salt and white pepper to taste
2 medium red bell peppers, seedded, cored and julienned
1/4C Sucanat
1/4C red wine vinegar
1/4C dry white wine
1T minced fresh basil
3T minced fresh Italian parsley

Preheat oven to 400.  Roll out dough.  Cut six circles 1" larger than a 4"
tart tin.  (or, being hardware challenged like me, you could use muffin tins,
in which case you obviously cut the crust to fit them) line tins, crimp edges,
prick bottoms w/a fork and line w/foil.  Weigh foil w/dried beans and bake 
15-20 minutes.

Remove leaves, stems and chokes from artichokes and qurter the hearts.  Heat
2T oil in a heavy saucepan and add artichokes, onions, lettuce, garlic and
seasonings.  Cook on low 30-45 mins, until all vegs are tender but not mushy.
Saute peppers in remaining oil 2-3 minutes.  Add Sucanat, vinegar and wine
and saute a few minutes more, until tender.  Mix peppers w/artichoke mixture
and remove bay leaves.  Add half the fresh herbs, put the mixture into the
tart shells and sprinkle w/remaining fresh herbs.  Serve hot.

Pastry dough

(from Friendly Foods)

3/4C whole wheat pastry flour
3/4C unbleached flour
1/4C corn oil or 5T soy margerine
pinch salt
1/2C ice water

Sift flour together and freeze, well covered.  Freeze oil or margerine.  Both 
should be in the freezer >an hour.  

Cut fat into flour until it becomes a crumbly meal.  Stir salt into water and 
add to flour/fat mixture to bind it.  Knead/process only to mix--it MUST
remain crumbly.  Roll out to 1/4" for pie or tart crust.


Billy Magic



	"Thirty gourmets stop chewing all at once.  You could hear a souffle 
drop.  As for Robert, he lets out a bellow of rage like a wounded elephant,
runs to the kitchen and arms himself with a meat cleaver....The Sommelier
snarls hideously, his face turning a strange iridescent purple....He breaks
of a bottle of Brut Champagne...'26....Pierre, the Head Waiter, snatches up
a boning knife.  All three chase A.J. through the restaurant with mangled
inhuman screams of rage...Tables overturn, vintage wines and matchless food
crash to the floor....Cries of 'Lynch him!' ring through the air.  An elderly
gourmet with the insane bloodshot eyes of a mandril, is fashioning a hangman's
knot with a red velvet curtain cord....Seeing himself cornered and in imminent
danger of dismemberment at least, A.J. plays his trump card....He throws back 
his head and lets out a hog call; and a hundred famished hogs he had stationed
nearby rush into the restaurant, slopping the haute cuisine.  Like a great tree
Robert falls to the floor in a stroke where he is eaten by the hogs:  'Poor
bastards don't know enough to appreciate him," says A.J.