Time:

1 hr 15 min (15 min to prepare, 1 hr to cook)

Meal type:

Side Dish

Ethnicity:

Eastern European

Ingredients:

6 each medium potatoes,...
4 each parsnips, peeled...
1 each good pinch dried,...
2 each onions, cut into...
60 each 90ml / 4-6tbsp...
1 each salt and freshly...
225 each g / 8oz cherry...

Directions:

*Pre-heat the oven to 200C/400F/Gas Mark 6.
*Parboil the potatoes for 10 minutes until the outsides are slightly soft.
Drain and place in a roasting tin flat side up.
Use a fork to roughen the flat uppermost side of the potato.
*Add the prepared parsnips, sprinkle with mixed herbs and arrange the onion rings over the top.
Drizzle with sunflower or olive oil and season with salt and lots of black pepper.
*Roast for 40 minutes, basting several times,...

Time:

1 hr 15 min (15 min to prepare, 1 hr to cook)

Meal type:

Side Dish

Ethnicity:

Eastern European

Ingredients:

1 each About 50 pounds...
1 pound (1-1/2 cups)...

Directions:

*Remove the outer leaves and any undesirable portions from firm, mature, heads of cabbage; wash and drain.
Cut into halves or quarters; remove the core.
Use a shredder or sharp knife to cut the cabbage into thin shreds about the thickness of a dime.
*In a large container, thoroughly mix 3 tablespoons salt with 5 pounds shredded cabbage.
Let the salted cabbage stand for several minutes to wilt slightly; this allows packing without excessive breaking or bruising of ...

Time:

1 hr 15 min (15 min to prepare, 1 hr to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

5 each to 6 large...
3 each to 4 medium...
2 each eggplants (the...
1 can stewed tomatoes
3 each to 4 cloves...
1 each onion , cut in...
0.5 cup oil (preferably...

Directions:

Arrange (really throw in!) all the ingredients in your baking pan, and give them a good mix
(another name for this dish is TOURLOU, i.e. mix-mix)
and bake for about 1 hour at a medium heat oven
keep adding a touch of water to keep the stuff from frying
allow to cool before eating
- serve with a generous amount of oil and juices and with some bread to clean up the plate!

Time:

1 hr 15 min (5 min to prepare, 1 hr 10 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

4 each Eggplants, not to...
1 each lb tomatos
6 each garlic gloves
1 each middle onion
1 each to 2 cups olive...

Directions:

Cut the eggplants into slices, salt them and leave for about 30 min.
Rinse the slices, dry them and fry till golden in hot olive oil.
Take off the oil with kitchen paper.
Cut the tomatoes into slices und sort with the fried eggplants into a pan, taking one tomatoe slice, then one eggplant slice.

Cut the garlic into thin slices and put it between the eggplants and tomatoes.
Chop the onion very fine and put it on top. Bake at about 170 C (medium heat) ...

Time:

1 hr 15 min (15 min to prepare, 1 hr to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Notes:

This is based on a...

Ingredients:

1 cup chopped onion
1 tablespoon Minced garlic
2 teaspoon basil
1 teaspoon oregano
2 each bay leaves
2 teaspoon salt
2 tablespoon Dry red wine
1 cup fresh chopped...
0.25 each teaspoon. pepper
1 tablespoon honey style...
0.5 cup fresh chopped...
2 cup reduced-fat firm...
6 each to 8 cloves...
2 cup TVP or crumbled...
2 tablespoon Bragg’s...
4 tablespoon catsup or tomato...
12 each lasagne pasta,...

Directions:

Sauté onion, garlic, basil, oregano, bay leaves, and salt in a large pan with ¼ C. water.
When onions are clear and very soft, add tomato purée, tomato paste, wine, tomatoes, pepper, and honey-style sweetener.
Turn heat way down, cover, and simmer at least 45 minutes, stirring occasionally.
Stir in parsley.

Mix together tofu, egg replacer, salt, pepper, and garlic.
If using TVP, mix with Bragg’s, catsup, and 1½ C. boiling water; le...

Time:

1 hr 15 min (15 min to prepare, 1 hr to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Notes:

Place your grape leaf...

Ingredients:

1 cup uncooked white...
0.25 cup olive oil
0.5 each lb onion, minced
0.5 cup raisins
1 teaspoon coriander, which...

Directions:

Heat half the olive oil, fry onions until soft, add rice and stir to coat.
Pour on a glass of water, add raisans and cook until all water is absorbed.
Roll into grape leaves, place grape leaves, seam side down, in a baking dish (close together), add more water, oil and lemon juice and bake at 300F for 1 hour.

Now, my changes:
I use the bottled grape leaves, because I like the extra tang from the pickling juice.
I also used green onions (both white an...

Time:

1 hr 20 min (35 min to prepare, 45 min to cook)

Meal type:

Side Dish

Ethnicity:

Eastern European

Ingredients:

1 each medium onion --...
2 each stalks celery --...
1 pound green beans
15 ounces canned tomatoes...
4 tablespoons vegetable stock
1 each bay leaf
0.5 cup parsley -- chopped
1 each salt and pepper

Directions:

*Heat oil in frying pan; gently saute onions and celery until lightly browned.
*Boil or steam beans until tender, 10 mins; drain and set aside.
*Add tomatoes, stock, bay leaf and parsley to saute.
*Stir well; simmer 20 mins uncovered.
*Season to taste.
*Add beans to sauce and stir well.
*Bring back to simmer and cook 2 mins.

Time:

1 hr 20 min (15 min to prepare, 1 hr 5 min to cook)

Meal type:

Dessert

Ethnicity:

Eastern European

Ingredients:

4 each small apples...
0.25 cup apple juice
8 each thin slices of...
2 tablespoon dried currants or...
3.25 cup reduced-fat soymilk
0.333333 cup sugar or Sucanat
0.5 tablespoon nutritional yeast...
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
0.25 teaspoon salt, sprinkle of...
1 cup water
0.5 cup brown sugar or...
1 tablespoon Cornstarch
1 tablespoon pure vanilla...

Directions:

Poach the apples for 10 minutes in the apple juice.

In a lightly oiled, 9 inch square pan, place 4 slices of bread, cut to fit the bottom of the pan.
Place the poached apples and the currants or raisins over the bread.
Top with the remaining bread.
In a medium bowl, whisk together the soymilk sugar, nutritional yeast, cinnamon, vanilla, and salt.
Pour over the bread and apples.
Let sit for 20 minutes while you preheat the oven to 375 degrees F...

Time:

1 hr 20 min (10 min to prepare, 1 hr 10 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Notes:

The dried porcini are...

Ingredients:

3 each to 4 small ripe...
1 each lb fresh brown...
2 each small garlic...
1 each large red onion,...
2 tablespoon diluted balsamic...
1 OZ dried porcini...
1 tablespoon chopped flat leaf...

Directions:

Soak dried mushrooms in warm water to cover for at least 45 minutes or until softened.
Remove from liquid carefully and rinse well under cold running water to remove any sand clinging.

Chop mushrooms roughly and drain thoroughly.
Strain soaking liquid at least twice through a sieve lined with cheesecloth and reserve.

Heat a couple of teaspoons of reserved mushroom liquid and diluted balsamic vinegar in a heavy skillet and saute onion until transluce...

Time:

1 hr 20 min (20 min to prepare, 1 hr to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Notes:

Flavor will be much...

Ingredients:

1 teaspoon salt
1 teaspoon ground cumin,...
0.125 teaspoon New Mexico red chile
0.125 teaspoon peeled and grated...
2 each cloves garlic --...
5 cups to 7 cups water
2 cups dried black beans...
0.75 teaspoon Salt (or to taste)
2 tablespoons margarine
0.25 teaspoon Freshly ground...
1 cups vegetable stock...
0.5 cup ground New Mexico...
2 tablespoons yellow cornmeal
2 tablespoons extra virgin...
5 each cloves garlic --...
0.5 teaspoon olive oil for...
2 tablespoons margarine -- melted
1.5 cups Cold water
0.75 teaspoon salt
3 cups Cold water
1 cups stone ground...
1 teaspoon extra virgin...

Directions:

For Polenta: Oil a 4x8 loaf pan with the 1 tsp. olive oil. Set aside.

Toast the cornmeal over medium heat in a heavy skillet until it is fragrant but not browned. Immediately pour the cornmeal into a bowl and let cool.

In a medium heavy-bottomed saucepan, bring the 3 cups water and the salt to a boil. Whisk together the cooled cornmeal and the 2 3/4 cups water. Pour this mxture into the boiling water, stirring constantly. When the polenta begins to boil, cover th...

Time:

1 hr 25 min (35 min to prepare, 50 min to cook)

Meal type:

Soup

Ethnicity:

Eastern European

Ingredients:

1 each 1 pound green...
1 each Bay leaf
1 each 3 large carrots
1 each 2 stalks celery
1 each 1 large yellow onion
1 each 2 cups crushed...
1 each 2 tablespoons...
1 each Vinegar (red...
1 each Salt and pepper...

Directions:

* Pick over lentils to remove any stones, dirt, and other foreign objects.
* Wash them well in cold water and place in a large pot with enough cold water to cover lentils by 6 inches.
* Add 1/3 of the bay leaf.
* Bring to a boil, skim off foam, lower heat, and boil gently, partially covered, until lentils are just tooth-tender, about 45-60 minutes
* Add carrots, peeled and sliced, celery, sliced, and the onion, halved and thinly sliced.
Cook partially cove...

Time:

1 hr 25 min (10 min to prepare, 1 hr 15 min to cook)

Meal type:

Snack

Ethnicity:

Eastern European

Ingredients:

3 cups flour
3 tablespoons sugar
0.125 teaspoon salt
1 package yeast dissolved...
0.25 cup Vegetable oil

Directions:

Mix all ingredients, cover, and let stand until double in size, about 45 minutes to and hour.
Cut dough in half.

Roll out into flat into 1 foot squares.
Add filling.
Roll in jelly roll fashion starting at sides.
Fold each end under, lay folded ends down on greased cookie sheet.

Cover and let stand 30 minutes before baking.
Bake at 350 for 20 to 30 minutes.

Time:

1 hr 25 min (15 min to prepare, 1 hr 10 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

1 ounce dried mushrooms
1 tablespoon extra-virgin...
1 cup chopped onion
0.5 cup fresh Italian...
2 each tsp. fresh...
1 can (28 ounces)...
2 cups firm tofu
0.25 cup soy/rice milk
0.5 cup vegan cheese...
6 cups lightly stemmed...
0.5 cup fresh Italian...
10 each lasagne noodles...

Directions:

Mushroom sauce:
1. In small bowl combine the mushrooms and 1 cup boiling water set aside for 30 min.
Remove the mushrooms, and reserve the water.
Trim the stems from the mushrooms and slice the caps.

2. In large skillet heat the oil over medium heat.
Add the onion and sauté until transparent, about 5 min.
Stir in the parsley, rosemary, and tomatoes; crush the tomatoes with the back of a fork.
Add the soaked mushrooms and reserved soa...

Time:

1 hr 30 min (15 min to prepare, 1 hr 15 min to cook)

Meal type:

Salad

Ethnicity:

Eastern European

Ingredients:

3 cups pasta
0.666667 cup vinegar
0.5 cup olive oil
3 teaspoons sugar
1 teaspoon garlic salt
0.5 teaspoon dried dillweed
0.5 teaspoon pepper
4 tablespoons water
3 each medium cucumbers,...
3 each stalks celery,...
2 each green onions, sliced

Directions:

Cook pasta according to package directions.
Drain, rinse with cold water, and drain again.

Combine vinegar, oil, sugar, salt, dillweed, pepper and water.
Cover and shake well.

In a large bowl, combine pasta, cucumber, celery, and onions.
Add dressing, and toss to coat. Cover and chill.

Time:

1 hr 30 min (20 min to prepare, 1 hr 10 min to cook)

Meal type:

Dinner

Ethnicity:

Eastern European

Ingredients:

0.5 cup uncooked brown rice
1 tablespoon olive oil
1 each pn Saffron
3 cup water
1 each ? teaspoon Salt
2 tablespoon olive oil
3 each middle Eggplants
0.25 cup water
0.25 cup sherry
2 tablespoon olive oil
3 cup minced onions
1 each large Red bell...
1 tablespoon sherry
0.5 teaspoon cayenne
2 each middle Tomatoes,...
0.5 cup dried currants
0.5 cup chopped fresh...
0.25 teaspoon black pepper
0.5 cup Tomato juice
0.5 cup Toasted slivered...

Directions:

Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt.

Brush a large baking pan with olive oil.
Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan.
Add sherry & water.
Cover tightly with aluminum & bake at 375F till tender, about 45 minutes.

Meanwhile, saute the onions in 2 tb olive oil for 10 minutes.
Add peppers, 1 tb sherry & cayen...

Time:

1 hr 35 min (1 hr 5 min to prepare, 30 min to cook)

Meal type:

Soup

Ethnicity:

Eastern European

Ingredients:

1.5 each Deciliters Onions...
0.5 teaspoon salt
1 teaspoon Safflower Oil
0.75 each Deciliter Dry...
1.5 each Deciliters...
1 teaspoon dried thyme
0.5 teaspoon dried marjoram
1 each Deciliters...
1 liter vegetable broth
3 tablespoons Miso -- Mixed With
0.75 each Deciliter Water
1 each Soy Sauce, Tamari...
1 C arrot -- Grated...
1 each Green Onions --...

Directions:

*In a large stockpot over medium-high heat, saute onions with salt in oil until soft but not browned.
Add wine, carrots, thyme, and marjoram, and continue to cook, stirring frequently, for 10 minutes.
* Add lentils and cook for 2 more minutes.
Add stock and bring to a boil.
Lower heat to simmer and cook, covered, until lentils are soft (about 30 minutes).
* Before serving, remove pot from heat and stir in miso and, if needed, soy sauce to taste.
Gar...

Time:

1 hr 40 min (15 min to prepare, 1 hr 25 min to cook)

Meal type:

Dessert

Ethnicity:

Eastern European

Ingredients:

225 each gram / 8oz dried...
120 milliliter 8tbsp brandy
225 each gram / 8oz...
450 each gram / 1lb jar of...
225 each gram / 8oz...
50 each gram / 2oz plain...
50 each gram / 2oz ground...
50 each gram / 2oz vegan...
50 each gram / 2oz soft...

Directions:

1. Pre-heat oven to 200C/400F/Gas Mark 6. Marinade the dried apricots in the brandy for at least 1 hour.

2. Roll out the pastry and use to line a 22cm/9 inch loose-bottomed flan ring.
Prick the base with a fork and rest in the refrigerator for 30 minutes.
Line with baking parchment and baking beans and bake blind for about 10~15 minutes in the pre-heated oven.
Remove from the oven and allow to cool a little.

3. Chop up the marinated apricots ...