This fell into my clutches from Mother Esarth News (a hangover from
my last century "tree hugging" days) which is still a great resource
even if corporat3ed greed has crept into its management.

When I saw it a little cartoon lightbulb went on above my head and my
inner self sais "I'll bet Ben could get some mileage out of this ....

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Watercress Pesto
Categories: Greens, Cheese, Spreads
Yield: 3 servings

4 lg Handsfull watercress
1/2 c Parmesan cheese; shaved or
- shredded
1/2 c Unsalted nuts or seeds
1/2 c Extra virgin olive oil
Sea salt
Fresh garlic; opt
Lemon juice; opt
Pepper; opt

Cut off the watercress roots, and then rinse the leaves
and stems a few times to wash away any silt or debris.

Blanch any wild-harvested watercress for about a minute
in boiling water. Strain it in a colander first, and
then squeeze the excess moisture out with a clean tea
towel.

Blend the watercress, cheese, and nuts or seeds in a
food processor. Then, drizzle in the olive oil and
process until it reaches the desired consistency. More
or less oil is okay.

Add salt as needed. You can also add fresh garlic, a
sprinkle of lemon juice, or pepper.

By Ana Skemp

RECIPE FROM: https://www.motherearthnews.com

Uncle Dirty Dave's Archives

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Re: Right Up Your Street
By: Dave Drum to ABen Collver on Thu Apr 03 2025 05:45:00

When I saw it a little cartoon lightbulb went on above my head and my
inner self sais "I'll bet Ben could get some mileage out of this ....
Title: Watercress Pesto

I do like Pesto and this is the time of year for leafy greens. No watercress here but some giant unidentified mustard-looking brassicas erupted in the
back yard. And there's "miner's lettuce" all over the place, which might be
a little like watercress.

Nothing says tree-hugger like quinoa...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Quinoa Salad
Categories: Salads, Thai, Vegetarian
Yield: 6 Servings

MMMMM---------------------THAI QUINOA SALAD--------------------------
1 lg Carrot; julienned
2 c Cooked quinoa
3 c Red cabbage (200 g); sliced
1 c Red bell pepper (104 g);
- chopped
1 c Green bell pepper (104 g);
- chopped
2 c Kale; removed from stems;
- washed, dried, and chopped
1/4 c Cashews; chopped
1/2 sm Lime

MMMMM--------------------PEANUT GINGER SAUCE-------------------------
1/2 ts Ground ginger
1 tb Maple syrup
2 tb Tamari sauce, liquid aminos,
- or low sodium soy sauce
1 ts Distilled white vinegar
1/2 ts Sesame seeds
1/3 c Natural peanut butter
1/4 c Water; warm
1/4 ts Crushed red pepper flakes

Preparation time: 15 minutes

This easy Thai quinoa salad is a colourful and flavourful vegan meal
that takes only 15 minutes to make! Serve it as a light lunch or
dinner.

Peanut Ginger Sauce:

Whisk all the ingredients together in a deep bowl until combined. Set
aside until ready to use.

Thai Quinoa Salad:

Add all the ingredients together in a bowl. Squeeze half a lime over
it if desired to add a touch of brightness.

Drizzle the sauce over the salad and mix everything in to combine.

Serve and enjoy!

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/
cashew-thai-quinoa-salad-peanut-ginger-sauce/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

When I saw it a little cartoon lightbulb went on above my head and my inner self sais "I'll bet Ben could get some mileage out of this ....
Title: Watercress Pesto

I do like Pesto and this is the time of year for leafy
greens. No watercress here but some giant unidentified
mustard-looking brassicas erupted in the back yard. And

there's "miner's lettuce" all over the place, which might

be a little like watercress.

Dang! You do make me exercise the Bing search engine a lot. Got educated
on Miner's Lettuce this trip. I'd never run across it under that name, So,
that makes this a good day - I've learned somethig new. Bv)=

Nothing says tree-hugger like quinoa...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Thai Quinoa Salad
Categories: Salads, Thai, Vegetarian
Yield: 6 Servings

I've never eated Quinoa on purpose, bought it at the store, or cooked
with it.

From the preface to the recipe below:

"If there’s one thing that’s a certainty in San Francisco, it is that
weeds grow all over your backyard. This forced me to do some gardening
and upon pulling out a shit ton of weeds, I stumbled across a patch of Miner’s Lettuce! To me, this was like finding free money. I’d frequently
go to the farmer’s market to get this stuff, and now it’s growing in my backyard!"

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Miner's Lettuce Backyard Salad
Categories: Greens, Squash, Vegetables, Citrus, Nuts
Yield: 4 servings

1 Squeezed lemon
2 oz Basil olive oil
1 cl Garlic
1/8 ts Salt
Cracked pepper
Miner's Lettuce
1 Carrot
1 Persian cucumber
1/4 md Red onion
1 tb Toasted pine nuts
1 ts Nutritional yeast

Rinse lettuce under cold water and pluck off stems.

Thinly shave carrots with peeler and thinly slice red
onions and cucumbers.

For the dressing, mix 1 part lemon juice to 2 parts oil
and whisk till emulsified. Sprinkle salt and pepper and
drop a smashed garlic in. Let sit for 10 minutes.

Heat a small saucepan on low and toast pine nuts being
careful not to burn them.

Toss salad with dressing and all ingredients. Sprinkle
with nutritional yeast.

Plate and serve!

RECIPE FROM: https://goodlifecookin.com

Uncle Dirty Dave's Archives

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Re: Re: Right Up Your Street
By: Dave Drum to Ben Collver on Fri Apr 04 2025 05:11:32

I'd never run across it under that name,
So, that makes this a good day - I've learned somethig new.

I share your definition of a good day.

Out of curiosity, what other names have you seen it called by?

Title: Miner's Lettuce Backyard Salad

I'd eat that! Looks like it has a lot of the same ingredients as pesto,
but you use your chompers instead of a blender.

On a tangent, here's a name i have never heard before: tlacoyos.

https://en.wikipedia.org/wiki/Tlacoyo

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tlacoyos
Categories: Mexican, Vegetarian
Yield: 12 Servings

2 c Blue corn masa harina
- (250 g)
2 c Hot water (475 ml)
1/2 ts Salt (2.5 g)
16 oz Can black beans (2 c)
- (400 g)
1/2 c Bean's cooking liquid or
- water (120 ml)
1/4 sm Onion
3 Dried chiles de arbol;
- up to 4
Salt; to taste
2 tb Vegetable oil (30 ml)
Vegan sour cream
Salsa
Vegan cheese; shredded
Onion; diced
Tomato; diced
Avocado; sliced

Preparation time: 15 minutes
Cooking time: 25 minutes

Tlacoyos use blue corn masa to make a soft dough that is filled with a
delicious bean filling and cooked to tender perfection. Top this
homemade, vegan spin on Mexican street food with all your favorite
toppings!

Masa:

Whisk the blue corn masa-harina and salt. Add the water and mix until
a loose dough forms.

Use your hands to knead the dough until it's nice and smooth. If it's
too dry, add 1 ts of water at a time until it becomes manageable.
Divide the dough into 12 equal pieces. Roll them into balls.

Cover the pieces of dough with a damp kitchen towel. Giving them a
light spray of cooking oil can also help prevent them from drying
out. Set them aside until your filling is ready.

Filling:

Cook the beans. Add the oil to a pan over medium heat. Add the onion
and dried chile de arbol. Stir for 2 minutes. Add the beans and
their cooking liquid into the pan. Mix well and cook for 2 to 3
minutes.

Remove the chiles and onion from the pan. Lower the heat and use a
potato masher to mash the beans until they're creamy. If they dry out
too much, add a bit more cooking liquid. Cook for another 2 to 3
minutes or until thickened. Season with salt to taste.

Remove from heat and set aside to cool.

Tlacoyos:

Use your hands to carefully flatten the dough into a medium-sized
oval, about the size of your hand or a little bit bigger. Repeat this
for every piece of dough.

Scoop 1 to 3 tb of refried beans into the center. Fold the sides of
the dough in (enclosing the beans) and pinch the seams. Repeat for
all the tlacoyos.

Use your hands to shape the filled tlacoyos into a flattened diamond
or oval with pointy tips. They should be about 1/4" thick. Set them
aside and cover with a damp kitchen towel.

Grease a large pan or griddle with a little bit of cooking spray over
medium-low heat. Cook for 3 minutes on each side. Cooking time will
depend on their actual thickness, so cut a piece off one and taste
it. If the masa is still raw, let them cook for another 1 to 2
minutes.

Remove them from the heat and set them aside to cool.

To Serve:

Place the cooked tlacoyos on a plate and top them with vegan sour
cream, salsa, vegan shredded cheese, onion, tomato and avocado to
taste. Enjoy!

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/tlacoyos/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

I'd never run across it under that name,
So, that makes this a good day - I've learned somethig new.

I share your definition of a good day.

Out of curiosity, what other names have you seen it called by?

Indian lettuce mostly. Also winter purslane.

Title: Miner's Lettuce Backyard Salad

I'd eat that! Looks like it has a lot of the same ingredients as
pesto, but you use your chompers instead of a blender.

On a tangent, here's a name i have never heard before: tlacoyos.

https://en.wikipedia.org/wiki/Tlacoyo

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tlacoyos
Categories: Mexican, Vegetarian
Yield: 12 Servings

A real gasser. Bv)=

One good phart deserves another:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Herbal Bean Sausages
Categories: Vegetarian, Herbs
Yield: 12 Servings

2 c Cooked pinto beans
1/2 c Whole wheat breadcrumbs
1/2 c Onion; minced
1 cl Garlic; minced
1/2 c Tomato sauce
1/8 ts Fennel seed, crushed
1/8 ts Dried red pepper
1/8 ts Dried basil
+=OR=+
1/2 ts Fresh basil
1 1/2 ts Chopped fresh parsley
Salt

MMMMM-----------------MUSHROOM-RED PEPPER SAUCE----------------------
1 Red bell pepper; minced
1/8 c Vegetable broth or water
- more as needed
4 lg Mushrooms; minced
1/4 c Onion; minced
Salt
1/8 ts Celery seed
1/2 ts Chopped fresh oregano
1 ds Black pepper
Whole wheat flour

These plant-based sausages taste great, contain no added
fat except the vegetable oil they're fried in, and are
easy to make. These ingredients yield fairly mild
sausages; after you've tried them, adjust the seasonings
to please your palate.

Combine all ingredients in a mixing bowl, mix thoroughly,
and shape into 1" to 2" sausages. Saute in a small amount
of vegetable oil until crisp, or place in a baking pan
and broil, turning when edges are slightly crisp.

Serve with Mushroom-Red Pepper Sauce.

MUSHROOM-RED PEPPER SAUCE: Cook red pepper in vegetable
broth for 5 to 7 minutes until tender. Add mushrooms,
onion, salt, celery seed, oregano, and black pepper.
Cook 5 mins longer or until onion is transparent.

Quickly whisk in enough flour to just thicken the sauce,
about 2 tablespoons at a time. Immediately remove from
burner.

Do not overcook, or flour will cake. If needed, add more
vegetable broth or water.

Serve over sausages, whole grains, or vegetables.

Source: Karen Iacobbo, in The Herb Companion, 1993

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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Re: Re: Right Up Your Street
By: Dave Drum to Ben Collver on Sat Apr 05 2025 07:28:00

Title: Tlacoyos

One good phart deserves another:
Title: Herbal Bean Sausages

Have you ever seen the Vegan Restaurant scene in the show Portlandia?
If not, i recommend tracking it down. :-)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marry Me Chickpeas
Categories: American, Vegetarian
Yield: 4 Servings

10 Raw cashews or
- sunflower seeds
1/2 c Vegetable broth (120 ml)
1/2 c Sun-dried tomatoes;
- finely chopped; plus:
2 Whole tomatoes;
- for the sauce
1 tb Nutritional yeast
1 tb Olive oil or vegan butter
- for more flavour
1 sm Onion; finely diced
3 cl Garlic; minced
1 ts Dried Italian herbs
1 ts Garlic powder
1 ts Onion powder
1/2 ts Sea salt; to taste
1/4 ts Ground black pepper
28 oz Chickpeas (2 cans) (425 g);
- drained and rinsed
14 oz Can coconut cream or full
- fat coconut milk (425 g)
1/3 c Vegan parmesan cheese
1/4 c Fresh basil; chopped

Preparation time: 15 minutes
Cooking time: 15 minutes

Soaked cashews or sunflower seeds in hot water for 15 minutes.

Marry me chickpeas are creamy and garlicky, with sun-dried tomatoes
and fresh basil to make them extra delicious. A quick and easy dinner!

In a blender, combine the soaked and drained cashews with 1/2 cup
broth, 2 whole sun-dried tomatoes and nutritional yeast. Blend until
completely smooth and creamy. Set aside.

In a large skillet or saucepan, heat the olive oil or vegan butter
over medium heat. Add the diced onion and cook for 3 to 4 minutes,
until softened and translucent.

Add the minced garlic, remaining chopped sun-dried tomatoes, Italian
herbs, garlic powder, onion powder, sea salt, and ground black
pepper. Cook for 2 minutes, stirring frequently.

Add the drained chickpeas, creamy cashew blend and coconut cream or
milk to the skillet. Stir well to combine.

Bring to simmer. Reduce the heat to low, cover, and let the mixture
cook for about 10 minutes, until the sauce thickens and flavors meld
together, stirring occasionally. Add in your vegan parmesan cheese
(optional, but tastes amazing!), stirring in to combine for another 2
minutes. Remove from heat. Taste and adjust seasonings as you desire.

Garnish with fresh basil. Serve with toasted bread or rice.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/marry-me-chickpeas/>

MMMMM
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Ben Collver wrote to Dave Drum <=-

Title: Tlacoyos

One good phart deserves another:
Title: Herbal Bean Sausages

Have you ever seen the Vegan Restaurant scene in the show Portlandia?
If not, i recommend tracking it down. :-)

I'll either have to borrow my housemate's TV or watch it on my confuser
via Amazon Prime videos.

I assume this is from Portland, OR. not NC or ME. The only "Old Post Office Cafe" I could find a listing for, though was Lake Tahoe, Californica.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Portland Post Office Cafe Spinach Salad
Categories: Salads, Greens, Pork, Mushrooms, Vegetables
Yield: 3 Servings

2 bn Spinach
3 lg Hard-cooked eggs
1/4 lb Fresh mushrooms; thin sliced
3 sl Bacon
1/3 c Sweet onion; fine chopped

MMMMM-----------------------HOUSE DRESSING----------------------------
1 ts Fine herbs
1/2 ts Granulated garlic
1/2 ts Salt
1/2 ts Black pepper
3/4 ts Paprika
2 tb Molasses
2 ds Lea & Perrins
1 c Salad oil
1/2 c Red wine vinegar

Directions for salad: Wash, dry, and tear spinach
into a large salad bowl.

Peel and slice hard-cooked eggs.

Fry bacon until crisp. Drain, and break into bits.

Top spinach leaves with eggs and mushroom slices,
crumbled bacon and onion.

Serve with Cafe house dressing.

Directions for Cafe house dressing:

Mix all dry ingredients.

Add molasses and Lea & Perrins. Mix.

Add oil and wine vinegar; mix well.

Recipe by: Old Portland Post Office Cafe

Source: Dining In Portland, A Collection of Gourmet
Recipes for Complete Meals from Portland's Finest
Restaurants by Muriel Bevilacqua Logan and Emily
Crumpacker, 1979.

Typos by Brenda Adams

From: http://www.bigoven.com

Uncle Dirty Dave's Archives

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Re: Re: Right Up Your Street
By: Dave Drum to Ben Collver on Sun Apr 06 2025 13:13:15

Have you ever seen the Vegan Restaurant scene in the show Portlandia?
If not, i recommend tracking it down. :-)

I'll either have to borrow my housemate's TV or watch it on my confuser
via Amazon Prime videos.
I assume this is from Portland, OR...

You assume correctly. The skit i mentioned is in season 3, episode 4.

"Vegan cuisine goes under the microscope, with hilarious results, in this imagined scene in the very real Portland restaurant Prasad. A middle-aged couple have their first vegan dining experience and the comedy comes not
in the food, all of which is gobbled up within seconds, but rather in the symphony of fart noises that starts percolating on the soundtrack.
Fortunately for the couple, they are not the only gassy customers. In just
two minutes, the sketch manages to comment on a rising foodie trend
through the well-worn divide between smokers and non."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Han Solo In Carbonite Cake
Categories: Cakes, Star wars
Yield: 12 Servings

12 oz Semi sweet chocolate
- chips (2 c)
10 oz Bag Ghirardelli dark
- chocolate candy melt
- wafers
2 2/3 c Almond flour
6 tb Unsweetened Dutch cocoa
- powder
1/2 c Granulated sugar
1/2 c Butter; melted and cooled
1 1/2 ts Pure vanilla extract
3/4 c Butter
1 1/2 c Powdered sugar
3 Eggs
1 1/2 ts Vanilla extract
1 1/2 ts Almond extract
2 1/2 c Almond flour
3 tb Corn starch
2/3 c Seedless berry jam
- (optional)
1/4 c Heavy cream
2 ts Corn syrup
1 ts Black gel food coloring
2 tb Water
2/3 c Semi sweet or dark chocolate
- chips

Han Solo in Carbonite! Han Solo immortalized in chocolate served on an
almond frangipane tart smothered in dark chocolate ganache.

Han Solo Chocolate Mold:

Melt the 2 cups chocolate chips and about half of the bag of
Ghirardelli melting wafers in a glass microwave safe bowl at 30
second intervals, stirring each time.

When the chocolate is completely melted, add in the remaining melting
wafers and stir until melted. This should temper the chocolate so it
is not too hot. If the added wafers are not melting place the entire
bowl of chocolate into the microwave for about 20 seconds and
continue stirring until melted.

Place the mold on a baking sheet. Pour in the chocolate. Pickup and
"drop" the mold back onto baking sheet (about 1" from bottom)
repeatedly for about 1 minute or more until bubble stop rising.
Refrigerate 5 to 6 hours or overnight until ready to use.

Chocolate Almond Crust:

Preheat oven to 375?F.

Place almond flour, Dutch cocoa and sugar into a large bowl and stir
thoroughly to combine.

Melt the butter at 15 to 20-second intervals in a microwave safe
bowl, just until barely melted and not too hot. Use a fork and stir
the melted butter into the almond chocolate mixture. Stir in the
vanilla.

Place the chocolate almond dough into a 12x6" tart pan with a
removable bottom. Press in corners, sides and bottom.

Bake for 10 minutes @375?F. Remove from oven and let cool while
preparing filling.

Frangipane Filling:

Preheat the oven to 350?F.

If using optional berry jam, spread the jam on the bottom of the
cooled baked chocolate crust.

In a large microwave safe bowl, melt the butter at 15 to 20 second
intervals until just melted, let cool 5 minutes if hot.

Stir in the powdered sugar. Whisk in the eggs. Then whisk in the
almond extract and vanilla extract.

Add the almond flour and corn starch and stir well until mixed
through. Spread filling into pre-baked chocolate almond crust.

Bake for 40 minutes @ 350?F. Let cool completely in refrigerator
about 1 hour or so before adding glaze.

Chocolate Ganache Glaze:

In a small saucepan, bring cream, corn syrup, black food coloring
gel, and water to a boil. Remove from heat and stir in chocolate
until smooth. Let cool about 5 minutes and spoon over edges and sides
of tart to cover.

Recipe by Portlandia Pie Lady

Recipe FROM: <https://portlandiapielady.com/
may-the-4th-be-with-you-han-solo-in-carbonite-2/>

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Hello Ben!

07 Apr 25 10:55, you wrote to Dave Drum:

seconds, but rather in the symphony of fart noises that starts
percolating on the soundtrack. Fortunately for the couple, they are
not the only gassy customers. In just two minutes, the sketch manages
to comment on a rising foodie trend through the well-worn divide
between smokers and non."

I could see that in Portland. I am not proud to say that I crop dusted in Powell's once....

-- Sean

... Artifical intelligence is no match for natural stupidity.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Dave Drum <=-

Have you ever seen the Vegan Restaurant scene in the show Portlandia?
If not, i recommend tracking it down. :-)

I'll either have to borrow my housemate's TV or watch it on my confuser via Amazon Prime videos.
I assume this is from Portland, OR...

You assume correctly. The skit i mentioned is in season 3, episode 4.

"Vegan cuisine goes under the microscope, with hilarious results, in
this imagined scene in the very real Portland restaurant Prasad. A middle-aged couple have their first vegan dining experience and the
comedy comes not in the food, all of which is gobbled up within
seconds, but rather in the symphony of fart noises that starts
percolating on the soundtrack. Fortunately for the couple, they are not the only gassy customers. In just two minutes, the sketch manages to comment on a rising foodie trend through the well-worn divide between smokers and non."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Han Solo In Carbonite Cake
Categories: Cakes, Star wars
Yield: 12 Servings

I'd eat that .... ala mode. If someone else baked it for me. Bv)=

The bulk posts will be along later. The board they're destined for is incommunicado at the moment.

MMM----- Recipe via Meal-Master (tm) v8.06

Title: R2-D2 Berry Parfait
Categories: Fruits, Dairy
Yield: 1 Parfait

1 Glass jar w/lid
1 sm Mixing bowl
1 Spoon
Vanilla yoghurt
Blueberries
Raspberries or strawberries
Blue, yellow, and red food
- colouring
Blue felt (opt)
Pen or marker (opt)
Scissors (opt)

Start by putting 3-4 spoonfuls of vanilla yogurt into
the bottom of the jar.

Next, put a layer of blueberries. Try to keep the layer
of blueberries even from the front to the back so your
layers stay straight.

Put another layer of vanilla yogurt (2-3 spoonfuls),
then another layer of blueberries.

You’ll need one more layer of vanilla yogurt (2-3
spoonfuls), then 1 more layer of blueberries.

Now, you’ll need to make the vanilla yogurt grey for the
top (and last layer) of yogurt.

In a small mixing bowl, scoop 2-3 spoonfuls of vanilla
yogurt. Add 5 drops of blue food coloring, 5 drops of
yellow food coloring, and 5 drops of red food coloring.
Mix the yogurt and coloring together until you get a
nice grey color.

If the grey looks too dark, add 1 spoonful of vanilla
yogurt at a time until you get a light grey color.

Then, put 2-3 spoonfuls of the grey vanilla yogurt as
the top and final layer of your parfait.

Take a napkin, wrap it around 1 finger, and clean off a
small space near the front of the jar.

Place a raspberry or strawberry in the clean space you
just made. Your R2-D2 Berry Parfait is complete!

OPTIONAL: Place the lid on the jar. Take a piece of blue
felt and place it on top of the lid. Trace the top of
the lid onto the felt. Cut out the circle you just made
on the blue felt. Take a piece of tape and tape it to
the top of the lid.

Michele Atwood; Owner/Editor of The Main Street Mouse

RECIPE FROM: https://www.themainstreetmouse.com

Uncle Dirty Dave's Archives

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