Vegan, & diabetic?

[Aon_Daonna]

Griessuppe mit Gemüse (Semolina soup with vegetables)

2 Carrots
1 piece Celery
1 Leek
As much Semolina as you like
1 EL Oil (Margarine or whatever you take)
2 Tbs Vegetable stock (the granules) or a cube
3/4l water
Salt
Pepper

First peel and cut the carrots and the celery into small pieces and cut the leek into fine slices.
Heat the Margarine or Oil in a pan/pot and add the vegetables and roast slightly and add the semolina and roast a bit as well.
Pour in 3/4 l water and season with stock, salt and pepper. Cook everything until the vegetables are soft.

That recipe is from the nutricion advisor of my grandma and actually quite tasty

[Aon_Daonna]

Glasnoodle salad with soy

100 g Glasnoodles
200 g fresh soya (sprouted)
2 pieces of clery
½ red pepper
1 Springonion
4 Tbs Vinegar (fruitvinegar)
3 Tbs Sesameoil
4 Tbs Soysauce (dark)
1 clove of garlic, cut finely
2 Tbs roasted sesame
Salt

Boild the noodles for 1-2 minutes in salty water, let drip dry and shorten with scissors. Mix with 2Tbs Soysauce and 1Tbs Sesameoil and let it draw flavour and get cold.
Blanche the Soya in boiling water for 30 seconds, put under cold water and let drip dry.
Cut the celery, pepper and springonion into pieces

Make a marinade out of the vinegar, oil, soysauce, garlic, roasted sesame.
Mix the vegetables with the noodles, soya and mix well with the marinade and maybe salt a bit.

[Aon_Daonna]

Since you're diabtic Mikel, I'll post a falafel variant that is not deep-fried. They are still very authentic and damn tasty!

Falafel with Pitabread (you can also take Nan-bread)

400 g chickpeas, dried
2 lemons
1 smallish onion
2 cloves garlic
coriander
Kumin
Chilipowder
Salt
8 Tbs flour
Parsley
White bread, dried

Soak the chickpeas for about 24 hours in water, exchange water once.
Wash them thoroughly and liquidise or chop them very very finely.
Also chop the onion, garlic and some parsley and crumble the white bread.
Add the juice of a two lemons to the mixture and season well.
Add the flour to the mixture and knead well, maybe put some water to it.
Form little balls out of the mixture and lay onto an oiled bakingtray (or laid out with bakinpaper). Paste with sunflower oil and bake at 200°C for 15 minutes or until they are goldenbrown.

Bake the Pitabread in the oven and cut in so they form little bags.
Cut some vegetables (like tomatoes, lettuce, onions and cucumber) and make a dressing out of oil, vinegar, tomatocubes and springonions.

Fill the bread with the falafel and vegetables, add the dressing and enjoy

[Aon_Daonna]

Scottish Garlic & Mushroom casserole (that's the name I found it under)

2 medium onions, finely chopped
1 clove garlic, chopped
some oil
500g mushrooms, thinly sliced
1 cup pearl barley
1 Tbs basil chopped (dried)
3 cups vegetable stock
salt,pepper
fresh parsley

Preheat oven to 190°C.
In a large saucepan sauté onions and garlic until browned. Add mushrooms & cook until tender.
Add barley, basil, salt, pepper & stock. Bring to boil.
Put into a casserole dish, cover and cook in the oven for 45-50 minutes.

Sprinkle chopped parsley over it and enjoy

(I imagine it's nice with other veg. in it as well)

[Shadows]

Recipe Name: GARDENBURGER ORIGINAL VEGGIE PATTY
Category: VEGETARIAN
Serves: 6

2 tables bulgur wheat
1 pound mushrooms quartered (4 cups steamed)
1 cup diced onion (1/2 cup steamed)
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low-fat mozzarella cheese
2 tables shredded low-fat cheddar cheese
2 tables low-fat cottage cheese
1/2 teaspo salt
1/2 teaspo garlic powder
Dash pepper
2 tables cornstarch
Olive oil cooking spray

In the early eighties, at his Gardenhouse restaurant, Chef Paul Wenner created a unique meatless patty to replace hamburgers. The patty which contained mushrooms, brown rice, onions, oats, and low-fat cheeses, was dubbed the Gardenburger and quickly became a hit. Soon, Wenner closed his restaurant and began to concentrate on marketing his meatless, low-fat creation to a hungry health-conscious America. Today Gardenburger patties can be found in more than 35,000 food service outlets around the world, and more than 20,000 stores.

Now you can make a surprisingly accurate clone of the real thing with the same type of ingredients Wenner uses. Most of the ingredients can be found at your local supermarket, although you may have to go to a health food store for the bulgur wheat. And if you jog over there, you can burn off what little calories you gain from this amazing kitchen clone.

Add 1/4 cup boiling water to the bulgur wheat in a small bowl and let it sit for about 60 minutes. The wheat will swell to about double in size.
Steam the quartered mushrooms for 10 minutes or until tender; then remove them from your steamer; and replace with the onion. Steam the diced onion for 10 minutes or until the pieces are translucent. Keep these two ingredients separate, and set aside.
Add 1/2 cup of water to the oats and let them soak for about 10 minutes, until soft.
Drain any excess water from the bulgur wheat and oats then combine the grains with the steamed mushrooms, rice, cheeses, and spices in a food processor and pulse 4 or 5 times until ingredients are chopped fine, but not pureed. You want a coarse texture with some identifiable chunks of grain, mushroom, and cheese.
Pour the mixture into a bowl with the steamed onion and cornstarch, and mix well.
Preheat the oven to 300 degrees and set a large skillet over medium/low heat.
Spray the skillet with a light coating of olive oil cooking spray Measure 1/2 cup at a time of the patty mixture into the pan and shape with a spoon into a 3 3/4-inch patty that is approximately 1/2-inch thick. Cook the patties in batches for 2 to 4 minutes per side, or until light brown on the surface.
When all of the patties have been cooked in the skillet, arrange them on a lightly sprayed baking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. You can serve the patties immediately or freeze them, like the original, when they have cooled.
If you freeze the patties, you can reheat them several ways. Simply spray a light coating of olive oil cooking spray on each side and heat each patty in a pan over medium heat for 3 to 4 minutes per side until it is hot in the center: You can also use a grill to prepare the patties. Just be sure to spray each frozen patty with the oil, and be sure the flames are low. Cook for 3 to 4 minutes per side. Those are the best cooking methods; however; you can also prepare a frozen patty by microwaving it for 30 to 35 seconds, then turning the patty over and zapping it for another 30 to 35 seconds. Finally, you can heat a frozen patty in the microwave for 30 to 35 seconds, then place the partially defrosted patty in a toaster or toaster oven and cook it on medium heat until it's hot in the center.

Tidbits
If your food processor is too small to hold all of the ingredients, simply divide the ingredients and process one half at a time, or cut the recipe in half Bulgur wheat can be found in most health food stores, and even some supermarkets carry it.

Nutrition Facts:
Serving Size 1 patty
Total Servings 6
Fat (per serving) 3g
Calories (per serving) 135

[Shadows]

Recipe Name: ASPARAGUS & MUSHROOMS IN TARRAGON CREAM

Serves: 1

2 pounds asparagus
2 tablesp butter
3 cloves garlic -- minced
1 tablesp dried tarragon
3/4 pound mushrooms -- thickly sliced
1/2 teaspoo salt
1 tablesp unbleached flour
1 1/2 cups half and half
1/2 teaspoo nutmeg
1/2 cup parmesan cheese
black pepper -- to taste
1 Each lemon -- cut in 6 wedges
12 ounces pasta


Break off the tough ends of the asparagus stalks & cut the asparagus at a
slant into 3" lengths. Melt the butter in a large skillet; add the garlic &
tarragon and stir to distribute. Add the asparagus & mushrooms, sprinkle with
the salt; stir. Saute over medium heat for about 10 minutes. Sprinkle the
flour over the vegetables & stir to distribute. Add the half and half &
nutmeg. Reduce the heat to low. Bring to a simmer & cook for about 5 minutes
until the sauce is slightly thickened.

Meanwhile, bring several quarts of water to a boil & cook the pasta al dente.
Drain the pasta very well. Toss the pasta with the sauce in a warm serving
bowl. Add the parmesan cheese and a few grinds of fresh black pepper & toss
again. Serve immediately with the lemon wedges. Pass additional parmesan, if
desired.

Serving Ideas : Serve with steamed or glazed carrots.

NOTES : This dish is perfect in spring when fresh slender asparagus is at its
peak.





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Per serving: 393 Calories; 14g Fat (32% calories from fat); 15g Protein; =
54g Carbohydrate; 38mg Cholesterol; 375mg Sodium