Heat oil in a 2 quart saucepan. Add rice flour and stir with a wooden spoon
  until the mixture resembles wet sand. Add mushrooms and cook 5 more minutes
  .
  Pour stock and Braggs slowly, stirring until smooth. Simmer for 20 to 30 mi
  nutes
  or until thickened. Adjust seasoning with vinegar, sea salt and pepper.

  Set mixture aside to stand for 10 minutes to allow
  oatmeal to soak up flavor.  Stir again and place in a
  small dish. Prehat oven 325 degrees.  Sprinkle with
  cinnamon.  Place dish in another oven-proof dish
  containing 1 inch of water.  Bake 15-20 minutes or
  until firm. Serves 4.

  Cook potatoes in boiling water for 8 to 12 minutes
  until just tender. Drain and cool.  Slice off the
  bottom end of each potato so it sits upright and slice
  off a third of the top. (If potaotes are medium small
  cut them in half and use both halves) With a melon
  baller, scoop out the potato and fill with a dollop of
  sour cream. Top with walnut halves and tuck in a sprig
  of dill.

  Bring three-quarters of the champagne to a boil in a
  saucepan. Remove from heat and let cool.
 
  Stir champagne and fruit juices into the maple syrup.
 
  Freeze mixture in a plastic container until hard,
  several hours or overnight.
 
  In the bowl of an electric mixer, beat sorbet until
  smooth.  Return sorbet to freezer until firm.
 
  Serve scoops of sorbet on chilled plates or in
  glasses, garnished with remaing champagne and
  wild strawberries or strawberry slices.

  Prepare rice (begin with 7/8 cup brown and 1/8 cup
  wild, uncooked and add to 2 cups boiling water).
  Make cashew milk using 1/2 cup cashews blended with
 1/2 cup water. Dissolve egg replacer in 2 Tbsp water.
 
  Place all ingredients into large bowl and mix together
  well.  Press firmly into nonstick loaf pan and bake at
  350 degree oven for 1 hour.
 
  Place serving plate on top and turn over letting loaf
  drop out onto plate. Serve with Shiitake Mushroom Gravy,
  entered separately.
 
 

  Simmer the garlic, oregano & onion in the wine for 5 minutes.  Add
  diced bell pepper & the jalapeno pepper.  Cook, stirring frequently,
  for 2 minutes.  Add tomatoes & cook for another 5 minutes.  Finally
  add the mushrooms & the tomato paste.  Cook until the sauce is
  thickened. Serve hot.

  Serves: 8-10 Cooking time: 2-1/2 hours
 
  Wash barley well, place in a bowl and cover with 4
  cups cold water. Soak overnight.
 
  Next day put barley, soaking water and cinnamon bark
  into a heavy pan and bring to the boil.  Boil gently,
  uncovered, until barley is very soft and porridge-like
  in consistency -- about 2 hours.  Remove cinnamon bark.
 
  Stir in sugar and cook for further 10 minutes.  Turn
  into individual bowls and sprinkle with ground
  cinnamon.  Decorate with nuts and sultanas.
 
  Serve warm or chilled with additional nuts and
  sultanas, and rose water for adding to individual
  taste if desired.

  Heat olive oil overl ow heat & add onion & garlic.  Cook, stirring
  till tender.  Add squash & stock, cover & simmer for 40 to 50 minutes
  or till the squash is very soft.
 
  In a food prcessor, process soup till its very smooth & return to
  pot. Thin with water & season.  Pour into a tureen & garnish with
  pimento.

  PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line
  with a strip of wax paper, greased; or place 18 paper muffin cups in
  muffin tins. Mix together the flour, baking soda and salt. Put the
  sugar and orange peel in a bowl, food processor or mixer, along with
  the butter, eggs and 1/2 cup of the orange juice. Beat or process
  until smooth. Add the cranberries, nuts and the flour mixture,
  beating until just combined. Pour into the pan or cups. Bake 1 hour
  for the loaf and 30 minutes for the muffins. Remove from pan. Cool on
  a wire rack.