Steam squash and carrots for 10 minutes. Set aside.
 Saute onions in oil until translucent.Dissolve miso in water.
 Place all ingredients in a blender and puree. Garnish with dried cranberries.

  Turn into a rectangular glass baking dish. Scatter the butter or margarine
  pieces over the top.  Pour the water into the baking dish.  Cover tightly
  with foil and bake 45 minutes.  Remove foil and stir vegetables.  Continue
  baking uncovered for about 15 minutes until vegetables are softened to taste
  and lightly browned. 

Preheat oven to 375F.
Bring a pot of water to a boil and cook spinach for about 8 minutes.  Drain and squeeze out any excess water from the spinach.  Chop as small as possible.
Place one or two tablespoons of butter in a sauce pan and saute minced onions until soft.  Add sliced mushrooms and cook until they are tender.
In a large bowl, place the spinach and onion-mushroom mixture and add the cottage cheese and mix.
Bring milk to boil and add boullion cube. Add to cottage cheese mixture.  Add salt, pepper and any other condiment you like.
Place mix on uncooked pie crust, add shredded cheese on top, cover w/ top crust and join edges.  Prick top crust with a fork to allow vapor out.  Cover edges with aluminum foil.  Bake 30-40 minutes

Pour 1 cup of very hot water over the porcini mushrooms(if using dry) in small bowl.  Cover and steep for 30 minutes(if using fresh disreguard). Meanwhile, brush or wipe the Shataki mushrooms clean and trim off stem ends.  Thinly slice and set aside. Heat oil in a large skillet over medium heat and add the onion and garlic. Saute about a minute, then add button mushrooms.  Cover skillet and saute for 20 minutes, stirring occasionally, until the mushrooms release their liquid.
Meanwhille, preheat oven to 350F and bring several quarts of water to a boil for the pasta.  Lift the porcini mushrooms from their soaking liquid and set aside, reserving the liquid.  Strain the liquid through a paper coffee filter and set asiide.  Chop the porcinis and add them to the mushrooms in the skillet. Stir to combine, and continue to cook, uncovered, over medium heat about 5 minutes.  Cook the pasta until al dente while you finish the sauce.
Place about 1/2 cup f the reserved mushroom soaking liquid (or use veggie broth) in a small jar that has a tight fitting lid. Add flour and shake to dissolve.  Stir this into skillet along with remaining mushroom soaking liquid, wiine, and tomato paste. Continue to cook until sauce thickens, stirring frequently, about 5 minutes.  Stir in the soymilk and continue to cook for another minute or two.
Drain the pasta and transfer it to a warmed serving bowl.  Spoon mushroom mixture   over the top and serve immediately.

  Cook the pasta in the boiling stock until *al dente*.
  Drain. Reserve the stock for future use.
  Toss the hot, drained pasta with the remaining
  ingredients & serve immediately. 

Heat oven to 350F.  Lightly spoon flour into measuring cup; level off.  In medium bowl, combine flour. 3/4 cup of sugar, 2 tablespoons cocoa, 1 tablespoon espresso powder, baking powder, and salt; mix well.  Add all remaining cake ingredients; mix well until blended.  Spread in ungreased 9" square pan.
In small bowl, combine all pudding ingredients except milk; mix well.  Sprinkle evenly over cake batter.  Pour hot milk over sugar mixture.
Bake at 350F for 35 to 45 minutes or until center is set and firm to the touch.  If desired, place foil or cookie sheet on lower oven rack under cake to catch any spills.  To serve, spoon warm cake into dessert dishes.

Description:
  "This delectable dessert bakes into a moist cake covered with a
  luscious mocha sauce.  It's difficult to believe it has only 3 grams
  of fat per serving."
Source:
  "Fast and Healthy  November/December 1999"

                                    - - - - - - - - - - - - - - - - - - -
 
 

 FallMulligatawny Soup

Cook the onion, garlic, bell pepper and ginger in 1/2 cup of the bouillon
in a large saucepan over medium heat until softened, about 5 minutes.  Add
the remaining bouillon, parsnips, carrots, potatoes, tomatoes and spices,
bring to a boil, reduce heat and simmer 20 to 30 minutes.  Add the apples
and raisins and cook 10 minutes more.  Stir in the chick peas and millet
and heat through.

Yield: 8 to 10 servings
 
 

This is a delicious, vegan, savory dip that is low in calories and fat.
Reprinted w/permision,Soy of Cooking, Marie Oser, Chronimed Publishing,1996

Makes 3 cups

1 1/4 cup lite silken tofu (firm)
1/3 cup tofu mayonaise*
4 garlic cloves, peeled
3/4 cup roasted sweet red and yellow peppers (drained)
2 tablespoons red wine vinegar
1/2 teaspoon Tabasco sauce
2 teaspoons tamari
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram

Place tofu in food processor and blend. Add tofu mayonaise, garlic, and
peppers and pulse to mix. Add remaining ingredients and pulse until blended,
but chunky. Refrigerate several hours or optimally, overnight.
Serve well chilled with crudites or pita crisps.

  Place barley and water in large pot. Bring to a boil.
  Add remaining ingedients, except the tomatoes.
  Reduceheat, cover, and simmer about 50 minutes. Add
  the tomatoes. Cook an additional 10 minutes. Serve hot.

  Can be prepared in a slow cooker, but don't add the
  tomatoes until just before serving.
 
 

      1 lb spinach; fresh
      1 c  mushrooms; sliced
      1 tb low-sodium soy sauce
      1 tb water
      1 tb walnut oil
      1 tb sesame oil
      1 tb toasted sesame seeds

  Wash spinach thoroughly and trim off tough stems.
  Spin or pat dry. Mix remaining ingredients together
  and toss with spinch.

  Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours.
  Add additional water if necessary.

  In a skillet, heat olive oil & cook garlic & onions 6 minutes.  Add
  tomatoes & cook for 10 minutes.

  When beans are tender, add tomato mixture, potato, saffron, salt,
  pepper, cumin, cabbage & squash & cook for another 30 minutes.  Add
  more water as necessary.  Serve garnished with parsley.

  1.  Stir Soymilk and lemon juice (or cider vinegar) in a 2 C. glass
  measuring cup. Set aside for two minutes to curdle.

  2.  Lightly oil nonstick griddle or skillet and heat to med-high heat,  about 375                           degrees if using an electric model.

  3.  Whisk cornmeal, flour, baking soda and salt together in a large
  bowl. Stir in lemon zest.

  4.  Whisk oil and maple syrup into curdled soymilk, Make a well in dry
  ingredients and add liquid mixture. Gently whisk until just moistened.
  (Do not overmix).

  5.  Pour batter by scant 1/4 cupfuls onto hot griddle.
  Turn pancakes when bubbles that form on surface break and batter
  begins to set around edges, about 2 minutes. Continue baking until
  other side is nicely browned, another minute or two. Remove from
  griddle and serve immediately plain or with topping of choice.

  Remove cabbage core, plunge cabbage in pot of boiling
  water, bring to full boil, and then remove from heat.
  Allow cabbage to stay in covered pot about 20 minutes,
  drain, and allow cabbage to cool. (Reserve a bit of
  cooking water.)  Peel off 16 large leaves, trim coarse
  center ribs and set aside. Saute onions and garlic in
  oil until clear but not brown.  Pour into deep bowl
  and add grated carrots, potatoes, raisins and
  seasonings and combine well.  Spoon mixture into
  center of each leaf, fold leaf edges over stuffing
  (envelope style), roll into cigar-shapes fastened with
  wooden toothpicks (plastic ones will melt).  Arrange
  in two layers at bottom of deep, flame-proof dish.
  Pour juice over stuffed leaves, cover, and simmer for
  half an hour.  add more liquid if needed.

  In a small bowl, whisk together lemon juice, oil, 2 tablespoons of the Parm
  esan cheese, and garlic powder.  Season with salt.  Cover and set aside for
  at least 1 hour.  Trim broccoli and cut into florets (reserve stalks for so
  up, if desired).  Bring a large bot of lightly salted water to a boil over
  high heat.  Add florets and cook until just crisp-tender.  Cool.  In a larg
  e bowl, toss broccoli, tomatoes, green onions, and dressing.  Sprinkle with
  remaining Parmesan cheese.

  1.  Heat the oil and gently fry the leeks and celery until fairly soft.
  Add the root vegetables and chestnuts and cook for a few minutes,
  stirring
  well.

  2.  Pour over the stock and mix in the herbs.  Add the shoyu.  Bring the
  casserole to the boil, simmer for 1 1/2 hours or until all the
  vegetables
  and chestnuts are quite soft.

  3.  Remove approximately a cup full of vegetables and liquid.  Pur‚e
  this
  until smooth, then stir back into the casserole.  Season to taste.  Then
  serve garnished with the extra chopped parsley.

      3 oz 90 g green beans trimmed and sliced
      2 oz 60 g broad beans.
      1    shallot or 3 spring onions
      1    finely chopped.
      1    stick celery finely chopped
      1    quarter small red pepper finely chopped.
      3 oz 90 g canned red kidney beans rinsed and drained.
      1 oz 30 g firm tofu cubed.
      A  few drops of lemon juice.
      1    salt and pepper.
      1 oz 30 g fromage frais 8 percent fat.
      2 ts chopped fresh herbs: parsley oregano, coriander, mint etc
      sprigs of fresh herbs to garnish

  1. Place the green and broad beans in a saucepan with
  a little lightly salted water and cook for 8 minutes,
  or until tender. Drain and rinse with cold water.

  2. Mix the cooked beans with the shallot or spring
  onions, celery, red pepper, kidney beans and tofu.
  Sprinkle with the lemon juice and season with salt and
  pepper. Transfer to a serving plate.

  3. Place the fromage frais in a small bowl and mix in
  the chopped herbs, seasoning with a little salt and
  pepper. Serve with the salad and garnish with sprigs
  of fresh herbs.

  Combine all ingredients except polenta in a food
  processor, add 1/4 cup ice cold water and process for
  about 15 seconds or until mixture just comes together.
  Roll out mixture on surface sprinkled with polenta to
  a round about 3cm thick and about 32cm in diameter.
  Place on an oven tray and turn over a 1cm edge to form
  a rim.  Cover and freeze for 20 minutes. Remove from
  freezer and sprinkle Gruyere over surface.  Top with
  bocconcini and eggplant.  Brush with a little olive
  oil, season to taste and bake at 200^C for 45 minutes.
  Top with rocket and cut into wedges to serve.

  Place burghul in a bowl and cover with the cold water.
  Leave to soak for 30 minutes.  Drain through a fine
  sieve, pressing with back of a spoon to extract
  moisture.  Spread onto a cloth and leave to dry
  further.
  Meanwhile, prepare parsley.  Wash well, shake off
  excess moisture and remove thick stalks.  Wrap in a
  tea towel and place in refrigerator to crisp and dry.
   Put burghul into a mixing bowl and add spring onions.
  Squeeze mixture with hand so that burghul absorbs
  onion flavour.   Chop parsley fairly coarsley, measure and add to
  burghul with mint. Beat olive oil with lemon juice and stir in salt and
  pepper.  Add to salad and toss well.
   Peel and seed tomatoes and cut into dice.  Gently stir
  into salad. Cover and chill for at least 1 hour before
  serving.

  Serve in salad bowl lined with crisp lettuce leaves.
  Lemon juice and salt mixture is served in a jug so
  that it may be added according to individual taste. Serves 6-8

  Directions: Combine ingredients in a stockpot or
  crockpot, and cook until rice is done, about 45
  minutes to 1 hour. A little more liquid may have to be
  added. Stir occasionally to prevent sticking as the
  mixture thickens whichever method is used. In
  crockpot, cook about 4 hours on high, and 6-7 hours on
  low heat.

  Cook's Note:  In any authentic Southern cookbook,
  there will almost always be a recipe for Hoppin' John,
  which is basically a combination of rice and black-
  eyed peas. To this basic recipe, each cook will add
  his/her personal touches and I have added mine. White
  rice is traditional, but brown rice has more fiber.
  Tomatoes are optional. Mushrooms are a modern touch.
  In some areas, red pepper sauce or tabasco sauce
  replaces the crushed red pepper.  In Texas, Purple
  Hull peas are frequently used, with Picante Sauce
  served on the side. In Louisiana, Red Beans and Rice
  are the popular combination. In other places, is found
  the combination of black beans and rice as the popular
  dish.

  Heat olive oil in a large skillet or Dutch oven.  Add celery, bell pepper,
  carrots, and onion.  Saute until soft.  Add remaining ingredients and simme
  r on medium-high heat until liquid is reduced.
  Serve immediately.

           White Cloud Inn Baked Nut Loaf

 This hearty vegetarian standard takes the place of
  roast turkey at White Cloud Inn, in the Pocono
  Mountains of Penn." Preheat oven to 375. Saute onion
  and celery in oil.  Put all ingredients into a greased
  11-3/4 " x 7-1/2" baking dish and bake until just firm
  and slightly brown on top, about 35 to 40 minuets.
  Serve with you favorite sauce or gravy. The Inn uses a
  mushroom sauce, but the dish is also good with a
  tomato sauce or onion gravy. Yield: 5 to 6 servings.

  Stir in remaining water plus all the remaining
  ingredients.  Serve immediately. 

  Makes 5 cups

  With the startling flavor pairings of ingredients like sweet potatoes and
  apples, this salsa from my friend Scott Avery is an easy-to-prepare
  appetizer that is delicious served with blue corn chips.  It also makes a
  hearty pasta sauce (see note).  The flavors taste best if the salsa is made
  the night before and allowed to sit at least 6 hours before serving.

  Divide the sweet potato, placing half in a mixing bowl, and mash until
  smooth.  Dice the remaining half and add to the bowl.  Add the remaining
  ingredients and combine well.  Allow the salsa to rest a minimum of 6
  hours.  Top with a sprinkling of cheese and pumpkin seeds just before servi
  ng.

  Note: To serve with pasta, heat the salsa quickly in a saute pan over high
  heat.  Toss with freshly cooked pasta and serve immediately, topped with a
  sprinkling of cheese and pumpkin seeds.  If you can't find fresh sage, add
  a bit more fresh parsley (to taste), adjusting the amount of jalapeno and
  cayenne to suit your palate.

  Heat the oil in a saute pan.  Add the garlic and
  spinach and stir over high heat until the spinach is
  hot and starts to wilt. This takes about 30 seconds.
  Discard the garlic clove and season the spinach with
  a salt and pepper. Serve immediately.

• 1 large Onion,finely chopped
• 1/4 tsp Dried oregano
• 1 large Carrot, grated
• 3 Cloves garlic,minced
• 1 Green pepper,finely chopped
• 1 1/2 tsp Dried basil
• 1 1/4 cup Bread crumbs, dried & crushed
• 3/4 cup Walnuts, finely chopped
• 1/4 cup Fresh parsley, chopped
• 1 Lemon, juiced
• 1 1/2 tbs Braggs Aminos, or soy
• 1/4 cup Tahini
• 1 lb Firm tofu

Our favorite vegi recipe is "tofu yeasties." Have you heard of it? 1 lb hard tofu (firm is ok, but hard is preferred). Marinate tofu in soysause for approximately 1 hr. Generously bread tofu with nutritional yeast (not brewers yeast, I recommend "Red Star Brand" nutritional yeast). Fry on nonstick surface on med-high flame. No oil is necessary, but a small amount of canola oil may be used to prevent sticking. Fry until med-dard brown both side and serve while hot. They also make excellent cold sandwich makings after refridgeration.

• 1/2 c water
• 1 c corn syrup
• 2 c sugar
• 2 lb spanish peanuts (raw)
• 1 ts salt 1 ts soda
• 1/2 lb coconut

Remove from heat and add the soda. Stir thoroughly, then gradually stir in coconut. Stretch with well buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart.

• 3 c sugar
• 1 c evaporated milk
• 1/8 ts salt
• 1 lb peanut butter
• 1/2 lb marshmallow fluff
• 1 tb butter
• 2 ts vanilla

• 8-oz. Whole Chocolate Graham Crackers (About 16)
• 2 Tbs. Unsweetened Cocoa or Carob Powder
• 1/4 tsp. Salt
• 2 Large Eggs or substitute
• 1 Large Egg White
• 1/3 cup Brown Sugar; Lightly Packed
• 1/3 Cup Granulated sugar
• 2 tsp.Instant Coffee Granules
• 2 tsp.Vanilla Extract
• 2/3 cup Pitted Dates;Chopped
• 1/4 cup Chocolate Chips or Carob Chips

Vegan Rice Pudding

FILLING
• 10 md onions,sweet variety
• 1 c seasoned breadcrumbs
• 1 c corn kernels
• 1 c zucchini, diced
• 1 c grated carrots
• 1 c beets, diced
• 1 c water
GLAZE
• 1/2 c honey
• 3 tb dijon mustard
• 2 tb balsamic vinegar
• 2 ts paprika (which?)*
• 1/2 ts ground ginger
• 1 1/2 ts salt 1 ts pepper