Cliff (orrinjcl) wrote in 50dishchallenge,

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Here we go with recipes number 4-7!

This is taken from,
From a Monastery Kitchen

1 cup lentils
1 cup rice
olive oil
4 cups water
1 large onion, sliced
2 tomatoes, chopped
10 mushrooms, sliced
2 garlic cloves, minced
1 green pepper, diced
3 tablespoons parsley, minced
1 teaspoon thyme
2 eggs
1/3 cup milk
1/2 cup bread crumbs
salt and pepper to taste

1. Preheat oven to 350. Add lentils, rice, and 2 tbsp. oil to the water in a heavy saucepan. Cook over medium heat until they are wel done and all the water evaporates.

2. In a large skillet, heat 4 3 tablespoons oil and gently saute the onion, tomatoes, mushrooms, garlic and green pepper until they turn golden. Add the parsley and thyme and stir for 1 or 2 more minutes.

3. Beat the eggs in a large bowl. Add the milk, bread crumbs, salt and pepper and beat some more. Add the lentils, rice, and sauteed vegetables to the egg mixture. Mix well. Pour into a well-greased bread pan and bake for 40-50 minutes. The loaf is done when all the liquid has evaporated. Serve hot.

Notes: I had to adjust the recipe both times that I cooked this. Because it's a "loaf" food, you don't *really* have to worry about messing it up. If you're even close, it'll taste good. HOWEVER, it is awfully bland. That's why you eat it with the yeast gravy!

This is taken from, "
The Grit Cookbook

1 cup vegan margarine non-trans fatty acid shortening
3/4 cup whole wheat flour
3/4 cup flaked nutritional yeast
2 cups regular soy milk butter milk
1/2 cup soy sauce
1-3/4 cup hot water
2 tbsp vegan Worcestershire sauce

In a large, heavy-bottom saucepan over medium heat, melt margerine completely. Stir in flour and yeast until blended and continue to heat mixture until it begins to bubble. Use only enough heat to maintain bubbling, whisking for 4 minutes. Continue whisking and gradually add soy milk. The mixture will become thick and custard like. Combine soy sauce, water, and Worchestershire sauce, and add to gravy gradually. Blend well after every addition, and do not add liquid too quickly. If gravy does become too thin, continue cooking until it thickens.

Yields 4 cups.

Notes: You read it right. Four cups. Of gravy. WAY too much. I half this recipe each time, unless I plan on cooking for an army. Since the portions are so wacky, I use a calculator to estimate halved amounts. This stuff has a rich, strong, distinct flavor. Nutritional yeast flakes can be found in health food stores.

Taken from, "
King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook

2-1/2 cups flour
1 tsp salt
1 cup cold shortening
1/4 to 1/2 cup ice water.

Mix dry ingredients. Cut in half the fat, combining thoroughly (using a fork). The bigger the chunks of fat, the flakier the crust. They should be about pea size for flaky crust. Cut in the remaining fat. Add water GRADUALLY. You don't have to add it all. You want the dough to barely stick together. Turn out dough and refrigerate for 1/2 hour. Roll out dough in a circle. Transfer to pie tin, coat crust with milk (the thin layer of protein keeps the crust from getting soggy from filling), add filling. Add top crust or lattice (if using).

Notes: I havn't tried it yet, since it's cooling in the fridge. I plan on posting a picture here soon, and tell you how it is!

Taken from Muscadine Pie

Muscadine Pie
Best of the Best from Georgia

1/2 gallon ripe muscadines
juice from 1/2 lemon
1/4 cup flour
2 1/2 cups sugar
dots of butter
Mash muscadines. Separate hulls from pulp. Strain so as to get juice, leaving pulp and seed. Cook hulls in juice until tender, adding a little water if needed. Let cool, then add lemon juice, flour, and sugar. Put this mixture in a 9-inch unbaked pie shell and dot with butter. Place lattice crust across top. Bake in a 400 degree oven for approximately 10 minutes, then reduce heat to 375 degrees and bake another 30 minutes.
Serve with whipped cream, if desired.

Notes: Again, I'll tell you how it is!
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