Page Title

Recipe Index:

Main Dishes
    - Bharwa Bhindi (Stuffed Okra)
    - Vegan Spicy Black Bean Burgers
    - Black Bean and Corn Salad

Sides
    - Vegan Spicy Black Bean Dip

Desserts
    - Vegan Banana Bread
    - Cross-Country Pumpkin Cookies by Kate Phillips

Beverages
    - Modern yet Traditional Mulled Wine

                      *        *        *        *        *        *        *        *        *        *

Main Dishes

Bharwa Bhindi (Stuffed Okra) from Marwi region of NW India
    -submitted by Pankhuri

Ingredients:

-        Okra, 250 grams
-        Coriander power (dhaniva), 3 big tablespoons
-        Cayenne pepper (mirchi), 1 teaspoon
-        Tumeric powder (haldi), ½ teaspoon
-        Salt, to taste
-        Cumin seed, ½ spoon
-        Asofidita resin, less than a pinch- ½ a grain
-        Vegetable or olive oil

Directions:
1)        Wash okra and leave it out to dry on paper towels until completely dry (or else it is
          slimy).
2)        While waiting for the okra to dry, in a separate bowl combine the coriander, cayenne
          pepper, tumeric, and salt with a little oil (to make the spice mixture stick together).
3)        Slice each okra lengthwise so that it is ¾ of the way open and stuff each okra with
          spice mixture.
4)        Stir fry cumin seed and asofidita resin with a little oil.
5)        Add stuffed okra and cover with lid to simmer for 20 minutes (if lid it a little convex,
          put a little water on the lid while okra is cooking).
6)        Serve with limes.

*For an alternative method that does not involve stuffing the okra individually, slice okra
into little circles and combine with spices in the pan while simmering.

Vegan Spicy Black Bean Burgers
      -submitted by Emma

Ingredients
-        ½ cup flour
-        1 small onion, diced
-        2 cloves garlic, minced
-        ½ tsp dried oregano
-        1 small hot or jalapeno pepper, minced
-        1 tbsp olive oil
-        ½ medium red or green bell pepper, diced
-        2 cups cooked or canned black beans, mashed
-        ½ cup corn kernels/niblets
-        ½ cup bread crumbs
-        ¼ tsp cumin
-        ½ tsp salt
-        2 tsp chili power
-        2 tbsp fresh parsley, minced (optional)

Directions:
1)        In medium saucepan , sauté the onion, garlic, oregano, and hot pepper in oil on
          medium-high heat until the onions are translucent
2)        Add the peppers and sauté another 2 minutes until pepper is tender. Set aside.
3)        In a large bowl, mash the black beans.
4)        Stir into the bean mixture – the vegetables (including corn), bread crumbs, cumin,
          salt, chili powder, and parsley. Mix well.
5)        Divide mixture into 5 or 6 patties and coat lightly with flour.
6)        Put burgers on a baking sheet covered with wax paper. Cook for about 15 minutes.

Black Bean and Corn Salad
      submitted by Elsa

Ingredients
-        1/3 fresh lime juice
-        1 clove garlic, minced
-        1 tsp salt
-        1/8 tsp ground cayenne pepper
-        2 (15 ounce) cans black beans, rinsed and drained
-        3 ears of fresh corn or 1 ½ cup frozen corn kernels
-        1 avocado, diced (optional)
-        1 red or green bell pepper, chopped
-        2 tomatoes, chopped
-        6 green onions or 2 white onions thinly sliced
-        ½ cup chopped fresh cilantro

Directions
1)        In a salad bowl, combine beans, corn*, avocado, bell pepper, tomatoes, onions, and
         cilantro.
2)        In small bowl mix lime juice, garlic, salt, and cayenne pepper. Pour lime mixture
         over bean salad and stir.

* If using fresh corn, the ears of corn can be cooked in the microwave - 1 min. 15 sec per ear
of corn, with husks on.

                      *        *        *        *        *        *        *        *        *        *

Sides

Vegan Spicy Black Bean Dip
submitted by Enma

Ingredients
-        1 small onion, diced
-        2 cloves garlic, minced
-        ½ tsp dried oregano
-        1 small hot or jalapeno pepper, minced
-        1 tbsp olive oil
-        ½ medium red or green bell pepper, diced
-        2 cups cooked or canned black beans, mashed
-        ¼ tsp cumin
-        ½ tsp salt
-        2 tsp chili power
-        2 tbsp fresh cilantro, minced (optional)

Directions
1)        In medium saucepan, sauté the onion, garlic, oregano, and hot pepper in oil on
          medium-high heat until the onions are translucent.
2)        Add the peppers and sauté another 2 minutes until pepper is tender. Set aside.
3)        Puree ½ beans, cilantro, garlic in a blender until smooth, add to remaining whole beans
          in a bowl.
4)        Stir in the vegetables, cumin, salt, and chili powder with the bean mixture.

                      *        *        *        *        *        *        *        *        *        *

Desserts

Cross-Country Pumpkin Cookies
       by Kate Phillips

Wet ingredients:
*   1 c. vegetable oil
*   1/2 c. peanut butter
*   2 c. brown sugar
*   1 c. granulated sugar
*   1 egg
*   1 tsp. vanilla extract

Dry ingredients:
*   3 c. flour
*   2-1/2 c. quick oats, uncooked
*   2 tsp. baking soda
*   2 tsp. ground cinnamon
*   1/4 tsp. salt

*   2 c. pumpkin
*   1 c. chocolate chips

1)   Preheat oven to 350º
2)   Mix wet ingredients in large bowl.
3)   Mix dry ingredients in small bowl.
4)   Slowly add dry ingredients and pumpkin to wet ingredients.
5)   Stir in chocolate chips.
6)   Drop spoonfuls of dough onto lightly oiled cookie sheet.
7) Bake for 20-25 minutes, until cookies are lightly browned.

Vegan Banana Bread
      submitted by Emma

Ingredients:
-        ½ cup brown sugar
-        ½ cup white sugar
-        1 tbsp margarine & ¼ cup applesauce
-        3 very ripe bananas, mashed well
-        2 cups flour
-        ½ tsp backing soda
-        ¼ cup vanilla soy milk, mixed with 1 tsp apple cider vinegar
-        1 tsp vanilla
-        1 tsp cinnamon
-        ¼ tsp allspice
-        ½ tsp salt
-        Handful of chocolate chips

Directions:
1)        Preheat oven to 350 F. Spray a 8 x 4 bread pan with non-stick cooking spray, or
         lightly coat with margarine.
2)        Sift together flour, baking soda, salt and spices.
3)        Cream together the margarine and sugars. Add bananas, soy milk and vanilla.
4)        Add wet ingredients to the dry. Mix well. Pour batter into pan. Bake for an hour to
         an hour and 10 minutes.

          *        *        *        *        *        *        *        *        *        *

Beverages

A Modern yet Traditional Mulled Wine Recipe
      submitted by Emma

Ingredients:
-        2 lemons
-        2 oranges
-        1 - 750 ml bottle of medium, to full, bodied red wine Nutmeg (to taste)
-        Cloves (to taste)
-        1 oz brandy or Cognac (or to taste)
-        1 cup (250 ml) granulated sugar (optional)
-        Herbal or citrus influenced tea (optional but excellent)
-        Water (optional softener instead of tea)
-        4 large cinnamon sticks
-        4 candy canes (optional)

Directions for making 4 large portions:
1)        Cut lemons and oranges into slices.
2)        Pour the red wine into saucepan and gradually heat.
3)        Add fruit slices, nutmeg, cloves and brandy.
4)        Keep an eye on the mixture and wait until it becomes hot to the touch.
5)        At this point you could blend in sugar or water (if desired).
6)        Pour into glasses/mugs and add tea (to taste).
7)        Garnish with cinnamon stick and candy cane. Serve