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Soy Quick and an Indian recipe

      Irene Schmidt asked if one could make a substitution
for the soy quick in the cornbread recipe I recently posted
(Digest #94).
     Yes. Use the equivalent of 1 cup milk-type product for
the 2 tablespoons soy quick and 1 cup of water. (The
other 2 tablespoons of water are for the egg replacer.)

An Indian dish for Jim Shoenfelt:

Curried Garbanzo Beans

3 cups cooked garbanzo beans, with reserved liquid
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper, or to taste
3/8 teaspoon ground cloves
3/8 teaspoon ground cinnamon
3 cloves garlic, minced
1/3 teaspoon ground ginger
2 tablespoons lemon juice, and more to taste
1 tablespoon chopped fresh cilantro, and more to taste
1 firm tomato, cut in 1/2-inch dice

In a small amount of reserved bean liquid, stir the spices 
and heat a few minutes. Stir in the garbanzo beans and 
enough of the reserved liquid to just barely cover them. 
Stir well, and mash a few of the beans with a fork or potato 
masher. Cook the beans over medium heat for about 20 
minutes, or until the sauce is quite thick, stirring often. 

Remove from heat. Stir in the lemon juice, the chopped 
cilantro, and the diced tomato. Taste and correct the seasoning.

Serves 4 to 6. Goes well with Pilau.

Slightly adapted from _The Vegetarian Epicure Book Two_ 
by Anna Thomas.