Melançon Enterprises • a multidivision multinational since 1980

Note: This recipe does need to be started at least the night before.

Loosely based on this barebones South Indian Masala Dosa recipe, what Shannon and I did to it turned out really well. Here is our version; naturally you don't have to follow every idiosyncrasy (based in part on what we had on hand) directly.

Many of the ingredients (such as urad dal, mustard seed, green chili peppers, and curry powder) were bought at Natick Indian Grocery Story.

Carrots
Pistachios (raw, shelled)
Red pepper
Celery
Hot green peppers
Broccoli
Scallions

Each cut into short strips or smallish rounds cuts, and added in that order.

Sesame oil.
Sunflower oil.
Seasoned salt.
Soy sauce.
Ginger powder.
Sea salt.
Szechuan seasoning.

maybe one other spice

(We didn't have any onion, Mom can't eat garlic. Both are generally recommended.)

Over organic whole wheat pasta ;-)

Slightly spicy as prepared and very good.

2 bay leaves
2 roma tomatoes
an 8 ounce package of
an entire yellow onion
a zucchini
celery
kidney beans
basmanti rice
soy chorizo

And throw in your selection of spices:
parsley
red pepper
jamaican spice
turmeric
thyme

First, make the garlic oil a few days in advance. Halve cloves of a head of garlic and put in a 25 or so fluid ounce bottle of olive oil.

One 28 oz can of tomato crushed (or diced or puree), one whole tomato, three tomato sauces. (All 28 ounce cans.)

Spices first. Oregano, basil, paprika. And I also threw in a bay leaf. Use sugar like a spice.

Cut up green peppers in about quarter to half-inch, put directly in.

You have to sauté the mushrooms first.

the mushrooms shrink, get brown

eggplant breaks down and it becomes a tomato eggplant sauce.

You use a ton of oil.

Falafel recipe, baked. From a 1994 e-mail posted to fatfree.com and introduced as

Here is the recipe, adapted from Moosewood Cookbook (sans the oil and frying).

I know I made this before, way back. I think this was the recipe I used. Anyway, I definitely did falafel without having to submerge them entirely in oil and it came out quite good. This is being posted again in anticipation of maybe making falafel tomorrow (er, today).

4 cups cooked chick peas (Garbanzo Beans) Canned okay (2 cans)
4 medium cloves garlic, minced
2 tsp cumin
1 tsm turmeric

Pasta with Sweet Potatoes and Broccoli
potatoes and pasta vegan recipe

See also:
http://www.bookofyum.com/blog/the-gluten-free-vegan-roasted-rosemary-swe...

Pasta with Pesto, Potatoes and Broccoli
This recipe serves: 4
Ingredients
2-3 bunches of small basil leaves, about 2 cups tightly packed
2 to 3 cloves garlic
1/4 cup toasted walnuts
1/4 cup pecorino cheese or Parmesan cheese
1/4 cup pure olive oil
1/4 cup fruity, extra virgin olive oil or as needed
salt and freshly ground black pepper to taste

Riffing this recipe for vegan latkes (AKA Potato Pancakes) which said it "makes about 3 dozen" with the idea that oatmeal replaces egg.

I got a base of the latkes Eva was making, right before she added the eggs, enough for four latkes. This was potatoes, onions, flour, salt and pepper. I added four carrots (about ten times, to scale, as the recipe called for), one small red-purple potato, a crumpled matzah, 2/3 cup quick-cooking oats (oatmeal) and 1 1/3 cup boiling water, and more salt and pepper.

Recipe based on having beans (pinto and dark red kidney beans) and rice all made already on Thanksgiving.

the interesting ingredients stolen from other recipes:

# 1 cup tomatoes, diced
# 1/2 teaspoon hot pepper sauce
# 1/2 teaspoon thyme

In large skillet heat olive oil. Cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes. Add vinegar, pepper sauce, and reserved juices and continue to cook 5 minutes.

Dried chickpeas, soaked and cooked a half-dozen hours
thrown into the food processor (bottom mixer) with a lot of their own water
a few cups each, probably
several tablespoons of tahini, which is a lot
something to sweeten it up... found raisins
walnuts, nice addition
added some olive oil but it was at this point that the food processor did not turn back on

AKA the cleaning out Ian's refrigerator before his trip to Massachusetts and Pennsylvania banquet at Ian's place in Saint Louis, this was around Friday of the week after Unity, so one of the first days of August I believe.

I cooked:

Kate's carrots, chopped more or less in short strips or quartered, slanted rounds. Three and a half carrots I think.

A big white onion and a few small regular (yellow?) onions

The gigantic zucchini from Ian's neighbors' garden (which was the point)

Garlic, chopped.

Fresh ginger, chopped.

Fresh cilantro. I think.