Vegan Burritos
1 T. corn or vegetable oil
1/2 c. carrots, peeled and diced
1/2 c. celery, diced
1/2 c. onions, diced
1 clove garlic, minced
1/2 green pepper, thinly sliced
1/2 t. ground cumin
1/2 t. chili powder
1/2 t. ground white pepper
1/4 t. salt
6 oz. vegetarian burger crumbles
2 T. raisins
2 T. whole kernel corn (fresh or frozen)
2. T. fresh cilantro, chopped
4 (10") flour tortillas
Preheat oven to 350 degrees; heat the oil in a large skillet and saute carrots for 1 minute. Ass the celery, onions and garlic, and saute until onions become translucent. Add green and red peppers, cumin, chili powder, pepper, salt, burger crumbles and saute only long enough to cook peppers al dente. Remove from heat and place all ingredients in a large mixing bowl. Add corn, raisins and cilantro and mix thoroughly. Place tortilla in a flat clean surface and place 1/4 of the filling in the center. Fold sides toward the center until they touch. Roll filled tortilla from front to back assuring that the final fold results with a seam on the bottom. Place in an oiled baking dish and bake about 30 minutes or until thoroughly heated. Remove burritos from oven and spoon 1/4 cup salsa over each burrito. Sprinkle with additional topped cilantro it desired; makes 4 burritos.
Vegetables.
Few things are more commonly cooked than vegetables, and few things are served more often in an unwholesome and unpalatable form. It is too often thought and said that "any one can cook vegetables," and it is true that few cook them well. Of course, much depends on the freshness and quality of the vegetables themselves, even when well cooked. Green vegetables are never so fine as when freshly gathered, and all vegetables are best in their season, the forced ones lacking in quality and flavor. For chemical reasons cook young green vegetables in hard salted water, and dry vegetables, as dry peas, lima and other beans in soft water, without salt. Put them on in freshly boiling water, boil continuously until tender and drain at once. Have them neither underdone or overdone, if you would have them perfect. Especially is this true of potatoes. Wilted green vegetables may be freshened by sprinkling with cold water. Old potatoes may be improved by soaking in cold water for several hours. Dried beans and peas should be soaked over night in soft water. To keep celery and lettuce fresh roll in a damp napkin and place on ice. When green peas are growing old add a pinch of Wyandotte soda to make them tender.
TIMETABLE FOR COOKING VEGETABLES.
Thirty minutes:---asparagus, corn, macaroni, mushrooms, peas, boiled potatoes, tomatoes, lettuce. 45 minutes:---young beets, carrots, parsnips, turnips, baked potatoes, rice.
1 hour:---artichokes, new cabbage, string beans, Brussels sprouts, cauliflower, greens, salsify, new onions, winter squash.
2 hours:---winter cabbage, carrots, parsnips, turnips, onions.
3 to 5 hours:---old beets. 5 to 8 hours:---dried beans, dried peas, hominy, etc.
Mrs. R. Campbell. The above timetable will serve as a guide to the inexperi-
Vegetarian Gumbo
(Sindhi Curry)
4 T. gram flour (besan)
3 T. oil
1 tsp. cumin seeds
1 tsp. methi seeds
1 pinch asefotida (hing)
3 tsp. salt
1 tsp. turmeric
1 tsp. red chili powder
1 T. tamarind paste
1 T. ginger
3 green chilies, chopped
Your choice of vegetables
10 curry leaves
1 T. fenugreek seeds
Heat oil in a big, heavy bottom pot. ONce the oil is hot add the fenugreek and cumin seeds and asefotida. Once they start to splutted gradually add the gram flour and reduce flame. Stir the mixture till the gram flour is golden brown and you will also smell the aroma of the flour cooking. Add about 10 cups of water, as first it will look very watery but once it boils the gumbo will get texture and thickness. Increase the flame till it starts boiling. Add ginger, salt, turmeric, red chili powder and curry leaves. Reduce flame once it boils to medium and let it cook for 15-20 minutes. Add tamarind paste and let it cook. Add about 3 cups of vegetables and green chilies. Let it all cook till vegetables are cooked.
Note: We generally eat this with plain rice. You can add any vegetables: potatoes, cauliflower, peas, carrots, or okra (try these before adding). Some of the traditional vegetables that are available in the freezer or canned in an India store are Lotus root, drumsticks and Indian beans (guavar)
Vera Karea wearing the specially-designed uniform shirt for Pecos National Historical Park talks with visitors in front of the ruins. The Pecos uniform was designed to be more appropriate for the climate. She shirt has an open v-neck, wide lapels, short-sleeves, and an arrowhead patch.
This brochure contains information about the Vietnam War from the perspective of Young Americans for Freedom, a national group of conservative students founded in 1960 with support from William F. Buckley, Jr., a well-known conservative commentator and founder of The National Review. The brochure also contains background and membership information for those interested in learning more about joining the organization.
Tribute to Minnie Wallace, whose house located next to the original Michigan Socialist House became Minnie's Cooperative, before the two were merged into the modern MichMinnies Cooperative.
Viola Shannon, a supervisory park guide, in her 1961 NPS women's uniform. She wears the skirt, blouse, jacket, badge, stockings, shoes, and the overseas cap with the "US NPS" patch. She holds a flashlight as she stands inside a cavern. Although the photo was taken in 1962, Shannon had not updated her uniform yet.
Virgin Mary, crowned, with joined hands raised, stands within rayed mandorla shaped and supported by 26 angels. Miniature within architectural frame, enclosing two standing figures, possibly prophets, in architectural niches. Bottom of frame is inscribed with incipit of CONV(ER)TE NOS D(EV)S SALVTARIS N(OSTE)R ET AV(ER)TE from Psalm 085:04
As with other depictions of the Visitation, Mary embraces her cousin Elizabeth. Mary pregnant with Jesus when to visit her cousin, Elizabeth while she was pregnant with John the Baptist. The Visitation came after the Annunciation.
Scene caption in French above, CI COM NOSTRE DAME ET SEI(N)TE YSABEL SE(N)TREUOIENT. From a book of hours for the use of Soissons; written and illuminated in Paris, France, in the 1230s.
The Virgin Mary is seen clasping hands with Elizabeth wife to Zechariah. While Mary is pregnant with, Jesus, Elizabeth is pregnant with her son, John the Baptist. She would have journeyed to visit Anne, who was also her cousin. This motif would have been seen after the Annunciation.
