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Title: Pakoras

1 1/2 C chickpea flour
1/2 t baking powder
1/2 t turmeric
1/4 t cayenne
0 - pinch of cumin
2 t salt
0 - vegetable oil for frying
0 - onion
0 - squash
0 - eggplant
0 - potato
0 - spinach
0 - cauliflower
0 - green pepper
0 - green chilies

Sift together the flour, baking powder, turmeric, cayenne pepper, cumin, and salt. Add enough water to make a thick batter. Beat well.

Use any or all of the vegetables. Cut into thin slices, If desired, parboil the potato, squash, and cauliflower.

Dip each piece in the batter to thoroughly coat and drop into the hot vegetable oil, which should be about 365-370 degrees F. Fry until golden, drain and serve hot with fresh mint or cilantro chutney.

Vegetables can also be chopped fine, mixed directly into the batter, and then dropped by the spoonful into the oil.


From A Taste of India
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Title: Spiced Nuts

1/2 t ground cumin
1/2 t chili powder
1/2 t curry powder
1/2 t garlic salt
1/4 t cayenne
1/4 t ground ginger
1/4 t ground cinnamon
1/4 t white pepper
2 T olive oil
2 C mixed nuts

Preheat oven to 325° F. In a small bowl, combine spices and set aside. Either in a non-stick skillet over low heat or in a Pyrex 2-cup measure in the microwave, heat the oil and spices. In the skillet, heat about 3-4 minutes. In the microwave, given it 30 second bursts, stirring between bursts, for about 2 minutes. Place the nuts in a bowl and pour oil and spices over them. Toss and stir to coat nuts well.

Spread nuts in one layer on a non-stick baking sheet. Bake for 15 minutes, flipping nuts with spatula every 5 minutes. Don't burn them!

Remove from oven. If desired, sprinkle with coarse salt or garlic salt. Let rest 2 hours in a cool place.

You can mix the spices ahead, and just use 1 T of the combo spice for every 2 cups of nuts and 2 tablespoons of olive oil.

From cooks.com
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---begin-tinykitchen---
Title: Polenta Canapés

1 C pitted kalamata olives
1/4 C marinated sun-dried tomatoes, and 1/2 t marinade
1 - large clove garlic, finely chopped
0 - ground black pepper
1 - pkg. cooked polenta (18 oz.)
9 - small pimiento stuffed green olives, halved

Preheat the oven to 350° F. Lightly oil a baking sheet and set aside.

In a food processor fitted with the knife blade, process the black olives, tomatoes, reserved marinade, garlic, and black pepper until a smooth paste forms.

Cut the polenta into 18 slices, about 1/3 inch in thickness. Arrange on the prepared baking sheet and spread each slice with equal portions of the olive mixture. Top each with half a green olive. Bake 30 minutes and serve hot.

From Vegan Italiano
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---begin-tinykitchen---
Title: Olive Puffs

1 pkg. frozen puff pastry dough, thawed
1 can tomato paste
1 C olive tapenade

Unroll the thawed puff pastry dough and roll out the sheet to a large rectangle. Spread tomato paste and then olive tapenade over the entire surface. Roll one side of the dough to the middle, then start from the other side and roll it into the middle. Slice into half-inch scrolls and lay cut side down on a baking sheet. Bake for 20 minutes at 450° F or until brown.

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---begin-tinykitchen---
Title: Stuffed Portobello Mushrooms

4 - large portobello mushrooms, stems removed
3 T olive oil
1 T soy sauce
0 - salt and pepper
2 C chipotle mashed potatoes (see other recipe)
2 - leeks, slivered lengthwise

Using a knife or spoon, scrape out and discard the brown gills from the underside of the mushroom caps.

Saute the mushrooms cut side up in olive oil and sear until browned, about 30 seconds. Add the soy sauce, turn the mushrooms over, season with salt and pepper, and cook for another 30 seconds. Set aside.

Preheat the oven to 375° F. Spoon 1/2 cup of the mashed potatoes into each mushroom cap and smooth the top. Drizzle with 1 tablespoon of olive oil and place in a lightly oiled baking dish. Bake about 10 minutes.

While the mushrooms are baking, heat the remaining 1 tablespoon olive oil, add the leeks and cook, stirring, until crisp, about 5 minutes. Drain on paper towels.

Put mushrooms on a serving plate and top with fried leeks.

From Vegan Planet
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---begin-tinykitchen---
Title: Caponata Tart

1/2 - pkg. frozen puff pastry, thawed
0 - all purpose flour
1 - jar caponata
2 - large cloves garlic, finely chopped
1/4 C fresh basil, finely chopped
4 - medium plum tomatoes, cut into slices
0 - salt and pepper to taste
1 1/2 T olive oil

Preheat oven to 425° F.

Unfold pastry on a lightly floured surface. Roll into a 12-inch square. Cutt off corners to make a circle. Press pastry into an ungreased 9-inch pie plate. Prick pastry with a fork.

Bake on center rack 10 minutes. Remove from the oven and spread the caponata evenly along the bottom. Sprinkle with the garlic and half of the basil. Working from the outer edge, arrange the tomatoes over the caponata in concentric circles. Season with salt and pepper and drizzle with oil.

return to the oven and bake 10 minutes, or until tart is golden. Let cool a few minutes before serving warm, sprinkled with the remaining basil.

From Vegan Italiano
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---begin-tinykitchen---
Title: Radicchio and Fennel Strudel

2 T olive oil
1 - small red onion, finely chopped
1 - medium head radicchio, cored and chopped
1 - fennel bulb, trimmed and chopped
2 - cloves garlic, finely chopped
0 - salt and pepper to taste
1/2 - pkg. frozen puff pastry dough, thawed

Preheat the oven to 375° F.

In a large skillet, heat the oil over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the radicchio and fennel and cook, stirring frequently, until tender and wilted, about 8 minutes, adding the garlic in the last few minutes of cooking. Remove from the heat and season with salt and pepper. Let cool slightly.

Unfold pastry onto an ungreased baking sheet. Line the middle third of pastry with half the radicchio and fennel filling. Fold the third of the pastry to your left over the filling; line with remaining filling. Fold the third of the pastry to your right as far over to the other side as it will comfortably stretch, pressing the dough together where it meets to seal. Do not seal the ends. Cut about 6 inch-long slits across the top and bake in the center of the oven about 25 minutes, or until golden.

From Vegan Italiano
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---begin-tinykitchen---
Title: Eggplant and Black Olive Crostini

1 1/2 C water
1/2 C red wine vinegar
2 - peppercorns
1 - bay leaf
1 - clove garlic, peeled
1/4 t salt
1 C cubed, peeled eggplant
3/4 C pitted kalamata olives
2 T olive oil
0 - ground black pepper
0 - baguette rounds

Combine the water, vinegar, peppercorns, bay leaf, garlic, and 1/4 t salt in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer uncovered for 15 minutes. Add the eggplant and return to a boil, then cook, stirring occasionally, until eggplant is tender. Drain well, pat dry between paper towels.

Place the eggplant, olives, oil, salt, and pepper in a food processor and pulse until slightly chunky. Serve at room temperature with toasted bread.

From Vegan Italiano
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