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General Notes

These are all vegan recipes. Including meat and dairy products excludes those who do not eat them due to religious, health, environmental, or ethical concerns. We don't want to exclude anybody.

These recipes have been developed by experimentation and observation; none of them is graven in stone, and revisions may appear from time to time. We would be glad to hear of improvements or alternatives, especially those where a cheap or easy-to-obtain ingredient can be substituted for something more expensive or hard to get. On the other hand, quality should never be sacrificed with your food: you are what you eat.

Ingredients: raw, unprocessed is better than canned or frozen. If canned, glass is better than metal; metal is better than plastic; hard plastic is better than soft plastic.

Excess raw food can sometimes be saved for a week or two by putting it in water and putting it in the refrigerator. Sometimes it can be frozen.

Baking requires exact measurement, by weight if possible; you can't fix it once it's in the oven. Little postal scales are cheap. Experimentation is usually required because every stove is different.

Many more recipes can be found in the First Food Not Bombs Cook Book.

Anarchist Oatmeal Cookies

  a few (50) many (100-150)(weight)
grams lbs & oz
oats (rolled, quick, or both) 3 cups 1120 2 lb 7 1/2 oz
white flour 1 cup 590 1 lb 4 3/4 oz
salt* 1 tsp 15 (3 t) 1/2 oz
baking soda 1/2 tsp 8 (1 1/2 t) 1/4 oz
vitamin C powder* 1/2 tsp 10 (2 t) 1/4 oz
white sugar 1 1/2 cups 770 1 lb 11 1/4 oz
molasses 2/3 cups 270 9 oz
water 1/3 cups 220 7 1/2 oz
vanilla* 1 tsp 15 (3 t) 1/2 oz
canola or other vegetable oil 3/4 cup 420 14 3/4 oz
* not a crucial ingredient

Mix the dry ingredients in one container and the wet (including the sugar) in another. Mix both thoroughly. You want the sugar to dissolve completely into the liquid. Pour the dry ingredients into the wet ingredients and mix them thoroughly. You should get a stiff batter. If it is runny add more oatmeal. If it is too stiff and crumbly, add a little water. Put the cookie batter on a greased baking sheet in pieces about the size of a walnut or golf ball about three inches apart. Bake at 400 degrees F for 10 to 12 minutes. The cookies are ready to come out when they start to darken.

Measuring by weight is strongly recommended because some of the ingredients, like flour and oatmeal, vary a lot in density.

Most oven thermostats are significantly off one way or the other so it is necessary to experiment with different settings. Or, try using an oven thermometer.

You can add nuts, raisins, dried fruit, or chocolate bits to the cookies. The salt, vanilla and vitamin C are optional and are added for taste.

Black-Eyed Peas

This method requires a Crock Pot or similar slow cooker and takes several hours. (The same ingredients can be used in a pressure cooker. Look at the pressure cooker instructions for timing. If you don't have these try 1 hour.)

4 cups dry black-eyed peas
8 cups water
1/3 cup toasted sesame oil
1/3 cup tamari soy sauce
1 tsp. ground black pepper (optional)
1 large onion (optional)
olive oil to fry onion in (optional)

Rinse off the black-eyed peas. (Put them in a colander or seive and let water run over them for a few minutes.)

Combine the peas and water in the pot and let them cook overnight (or longer) on the low or medium setting. If the water evaporates below the level of the black-eyed peas, add some more water.

If you're using onion, chop up and fry the onion in olive oil.

Stir the fried onion, oil, soy sauce, and pepper into the pot with the peas.

Continue cooking a few more hours.

The cooked black-eyed peas can be served immediately, or they can be refrigerated or frozen and eaten later. If you lack refrigeration, you can keep the food from spoiling by leaving it in the pot and heating it up to boiling temperature once a day.

Note that tamari soy sauce is usually very salty, so it should not be necessary to add further salt.

Lentil Soup

This is a recipe for a Crock Pot or other slow cooker.

2 cups of dry lentils
6 cups of water
1 pound of tomatoes
1/2 pound of celery
1/2 pound of carrot(s)
1/2 pound of potato(es)
1/2 pound of onion(s)
1 - 2 tsp 'Italian seasoning'
1 - 2 tsp ground black pepper
1 - 2 tsp garlic powder
3 tsp salt
1/4 cup of olive oil

Rinse off the lentils. (You can put them in a colander and let water run through them.)

Chop up or grate the vegetables. Put everything together in the crock pot. Cook overnight or longer on the medium or low setting.

Tofu Con Mole De Gordo

Prepare a mixture of:

8 parts cocoa powder
8 parts chili powder
1 part salt
1 part pepper

(For example, you might use 2 cups each of cocoa and chili powder, and 1/4 cup each of salt and pepper.)

These ingredients should be thoroughly mixed.

Cut up a block or two of tofu. It is best to dry its surface by placing it on a cookie cooling rack in the oven for five or ten minutes, or letting it sit on paper plates or towels for as long as it takes.

Put vegetable oil on a cookie sheet or similar flat pan. Toasted sesame oil is good, but expensive. You can use olive or peanut oil. The main function of the oil is to cause the powder to adhere to the tofu, but it also adds flavor.

Roll the tofu around in the oil until all sides are coated. Sprinkle the powder on the tofu. Then turn each piece over and coat the other side as well. You are try to produce a thick, black, oily crust, so put the powder on liberally, or even radically.

Put the coated tofu in a preheated oven at 400 F. The food is ready when it gets very dark and starts to smoke a little.

This dish is best eaten when it is hot.









April 3, 2011