Make your own free website on Tripod.com
 

Vegetable dishes

Summer vegetable pot

(6-8 servings)

450 g each string beans and courgettes, 2 each green peppers and onions, 1 kg root vegetables for soup (carrots, parsley, celery, kohlrabi and alike), sea salt, olive oil, grounded ginger, 1 bunch parsley leaves, 2-3 dl warm water 

Wash and clean string beans, and cut into pieces 2-3 cm long. Peel and wash courgettes, cut into half  and then into 2 cm cubes. Wash and clean peppers, cut into stripes. Cut onions into thin slices, and the rest of the vegetables into larger cubes. Grease the pot with olive oil and add vegetables in layers (onions, root vegetables, string beans, courgettes and peppers). Dust with grounded ginger and sea salt. Add finely chopped parsley leaves and pour in the water. Add a bit more olive oil. Cover and cook or bake (at 175*C) until vegetables are tender and the water evaporates. Serve warm. 

Cucumber dish

1 kg cucumbers, sea salt, juice of half a lemon, 1 cup soy-milk, natural oil, 2 bunches of dill leaves, 1 tablespoon whole meal wheat flour 

Cut cucumber into bigger chunks and sauté in a little oil. Add a pinch of salt and the lemon juice, and cook covered for another 15 minutes. Then add flour, finely chopped dill and, if needed, some water. Bring it to boil and and mix in the soy-milk. 

Bosnian pot

fu or fried seitan and tofu; onion; vegetables of the season - carrots, kohlrabi, celery root, parsley root, beet root, string beans, leek, cabbage, leaves of parsley, celery etc. (you don't have to use all of these vegetables at once, only what you have); ginger; some herb(s) - bay leaf, basil, marjoram or thyme; sea salt or miso (diluted in some water) or tamari 

Cut fu or seitan and tofu. Clean and cut the onion and vegetables. If you want, you can grease the pot with a little natural oil. Then add the ingredients in layers: first, fu or seitan and tofu, then onion, root vegetables, head vegetables, ending with leafy vegetables. Add the ginger and herb(s). Pour in water to cover 1/4 - 1/2 of the vegetables. Pour the water near the side of the pot, so you won't disarrange the layers. Cook covered until vegetables are tender. Season with salt or miso or tamari towards the end. 

vegetables

Vegetable pies

Leek pie

250-400 g leek (or nettles, sorrel or any other green leafy vegetable), 350-400 g layered dough for the pie, natural oil, sea salt, 250 g tofu 

Wash and clean vegetables. Cut into round or stripes and fry on hot oil (if you use nettles, put them in boiling salted water before cutting). Pure tofu, add vegetable and a pinch of salt. Grease baking dish with oil and place alternately layers of dough and stuffing. Coat the top layer of dough with oil. Bake for 40 minutes at 200*C. Cut into squares and serve warm. 

Sauerkraut pie

(5-6 servings)

400-500g layered dough for the pie, 1/2-1 kg sauerkraut, natural oil, 1 onion, sea salt, red paprika pepper 

Chop finely the sauerkraut, place in hot water and cook until tender. Meanwhile, fry finely chopped onion. Season with a pinch of each salt and paprika pepper. Add drained sauerkraut and mix well. Grease baking dish with oil and place alternately layers of dough and stuffing. Bake for 45-60 minutes at 200*C. When done, sprinkle the pie with water, cover with a clean cloth. Leave it to soften, then cut into squares. Serve warm or cold. 

Stuffed vegetables

Stuffed courgettes

(4-6 servings)

1-11/2 kg courgettes, natural oil, grounded ginger, 250 g fresh mushrooms, 1 cup cooked brown rice, 1 teaspoon of umeboshi paste 

Wash courgettes, but don't peel them. Put into boiling salted water for a few moments. When courgettes are soft (not too soft!), drain them and leave to cool. Cut in half lengthwise and remove the inside. 
Cut mushrooms and sauté in hot oil for 30 minutes. Add cooked rice, umeboshi paste and a pinch of grounded ginger. Mix well and stuff the courgettes. Sprinkle each courgette with a little oil. Serve cold. 

Sogan dolma (stuffed onions)

600-800 g onions (medium size bulbs), 2 dl apple vinegar, 1 small onion, 500 g stuffing: 1/3 each cooked brown rice, okara and grounded carrots (and/or other root vegetables), sea salt, grounded ginger, natural oil, tamari soy-sauce or miso 

Peel onions, cook in little water with salt and vinegar. When tender, place in cold water. Press out with thumbs the inner parts of the bulbs, leaving an empty external shells about 1 cm thick. Chop finely the 1 small onion. Mix with rice, okara and carrots. Season with a little salt and grounded ginger. Mix well and stuff the onion shells. Grease a casserole with oil, and place the stuffed onions inside. Pour in some warm water and tamari or diluted miso. Cover and cook until tender. 

Dolmas or "Sarme"

1 smaller head of pickled cabbage, 1 small onion, 500 g stuffing: 1/3 each cooked brown rice, okara and grounded carrots (and/or other root vegetables), sea salt, grounded ginger, natural oil 

Separate cabbage leaves, discard thicker veins, wash in cold water and drain. Chop finely the onion. Mix with rice, okara and carrots. Season with a little salt and grounded ginger. Mix well. Put a spoonful of stuffing in the middle of each leaf, fold sides over the stuffing, then roll up into firm dolmas and press tightly both ends (so they won't fall apart during cooking). Place dolmas into a greased casserole, if there is extra stuffing place it between the dolmas. Pour in enough cold water to cover the dolmas. Cover with a lid and cook until sauerkraut is tender. 
You can substitute sauerkraut with fresh cabbage, kale or sorrel, but you need to cook the leaves in boiling salted water for a few moments. 

"Jalanci dolmasi" (dolmas in vine leaves)

200-250g fresh, young grape vine leaves, water, 1-2 tablespoons lemon juice 
stuffing #1: 2-3 onions, natural oil, 50-70g brown rice, 1-2dl warm water, 50g pistachio, 2 tablespoons each chopped parsley and dill leaves, a few fresh mint leaves, sea salt, grounded ginger 
stuffing #2: 1-2 onions, natural oil, 40-50g brown rice, 1-2dl warm water, 2 tablespoons chopped dill leaves, sea salt, grounded ginger, 20-30g okara 

Pour boiling water over grape leaves, leave it to stand than rinse in cold water and drain. Line the bottom of the casserole with leaves or with one sliced onion. Fill the (other) leaves with 1 tablespoon stuffing each, fold sides over the stuffing, then roll up into firm dolmas and press tightly both ends. Place dolmas into casserole. Pour in warm water and lemon juice. Cook for 40-45 minutes. 
 

 Back to Contents