1. Preheat oven to 350'. Scoop squash from skin. Place in a large
  mixing bowl or food processor. Remove yam flesh from skin and add to
  squash. Whip or mash together, incorporating maple syrup and orange juice.

  2. Place mixture in casserole and dust with cinnamon and nutmeg to
  taste. Bake for 20 to 30 minutes.

  In heavy saucepan, heat oil over medium heat; cook
  potatoes, onion, carrots and celery, stirring, for 5
  minutes or until  onions are softened. Add stock,
  cabbage, basil and bay leaf; bring to boil. Reduce
  heat; cover and simmer for 15-20 minutes or until
  vegetables are tender. Stir in tomatoes, peas,
  parsley, salt and pepper; heat through. Remove bay
  leaf. Sprinkle with cheese.

  Bring the vegetables, apples and water to a boil in a
  saucepan on high heat. Reduce the heat and simmer 30
  minutes, or until all the vegetables are tender. Add
  the seasonings and use a blender to process the
  mixture. Heat in the saucepan again on low heat until
  hot. Keeps 3-5 days refrigerated. *Original recipe by
  David Tinker, Vancouver chef

  In a saucepan, combine all ingredients and bring to a
  boil over moderately high heat, stirring constantly
  for 15 minutes.  If microwaving, combine all
  ingredients in a glass bowl.  Microwave uncovered on
  high until slightly thickened and bubbling, about 8
  minutes. Let cool slightly.  Puree 1/2 cup of the
  mixture in a blender or food processor and then mix
  wtih remaining chutney.  Serve at room temperature or
  chilled

  Cut squash in half lengthwise and place cut sidedown
  in a lightly greased baking dish. Bake at 350 degrees
  until just tender. Scoop out seeds and set aside.

  Heat oil ina skillet over medium heat. Add mushrooms,
  garlic and dill seed and saute 1 to 2 minutes, until
  mushrooms appear moist. Stir in green onions, wild
  rice, 1/3 cup nuts and parsley. Season with pepper and
  salt to taste. Cool somewhat.

  Spoon stuffing mixture into squash halves and press
  with back of spoon to fill cavity completely. Arrange
  in alightly greased baking dish. Sprinkle reserved
  nuts on top. Cover and bake at 350 degrees about 30
  minutes, until suash is steaming when you lift lid.
  Remove cover and bake about 10 minutes longer, until
  top of filling is crisp. Serves 4

  Helpful hint: Hazelnuts have a better flavor if skins
  are removed. Bake shelled nuts in a preheated
  325-degree oven for about 10 minutes, then wrap them
  in a kitchen towel and rub off as much of the skins as
  possible.

  Put the broth in a saucepan; add the mushrooms and
  spinach and simmer 3-4 minutes.

  Combine the soy sauce, vinegar, pepper, sesame oil and
  pepper oil in a small bowl; stir to blend, then add to
  the broth. Taste and adjust seasonings.

  Add the tofu and the cornstarch-water mixture,
  stirring constantly. Continue to cook until soup
  thickens.

  Sprinkle cilantro and scallion on top of soup for
  garnish. Makes 6 cups.

  Preheat oven 350F.
  Mix breadcrumbs, sausage mix, salt, pepper, dried
  herbs, parsley and water together in mixing bowl. Stir
  very well and set aside. Melt the butter in a frying
  pan. Saute the onion 5 mins, until lightly browned.
  Add the tvp mince and continue to saute for 1-2 mins,
  then add tomato juice, stir and simmer for 10 mins.
  Stir the contents of the frying pan into the sausage
  mixture in a bowl.
  Place into greased and lined 2 lb loaf pan and bake 1
  hour.

-------------------------------MUSHROOM GRAVY-------------------------------

  Saute snow peas, mushrooms, onoins, and water
  chestnuts in sesame oil. Stir in bean sprouts.  Mix
  tamari into tofu and blend well.  Add it and 1/4 pound
  mashed tofu, flour, nutritional yeast and baking
  powder.

  Mix well and form into patties 4 inches in diameter.
  Oil baking sheet with olive oil and bake in preheated
  325 F oven 30 minutes. Flip patties over and bake
  another 15 minutes.  Serve with Mushroom Gravy.

  MUSHROOM GRAVY: (Soak 5 or 6 shiitake mushroom caps in
  water beforehand.)

  Combine water in which mushrooms have been soaked and
  remaining ingredients and cook on low heat until
  thickened.

  "The Associated Press"  Posted by Karen Mintzias

  Misr Allecha is a spiced red lentil puree.

  Soak lentils for one hour.  Cook for 1/2 hour.  Drain.
  Mash and set aside.

  In dry pan over moderate low heat, stir fry the onion
  and garlic for 2 minutes.  Add the oil and stir fry
  for 1 minute more.

  Add the mashed lentils, tumeric, salt and chili.  Mix
  well.  Add the water and cook for 3-4 mins longer to
  reduce the mixture to a thick, red, well spiced puree.
  Use as a dip with Toasted Pita Chips.

  Preheat oven to 325 F.

  Split each pita pocket in half.

  Cut each half into 6 triangles with a sharp knife.

  Arrange in single layers on cookie sheets.  Sprinkle
  lightly with garlic powder, if desired.

  Bake for 8 minutes or until chips are lightly browned
  and very crisp. Store in an airtight container until
  ready to serve.

  Yield: 8 cups or 64 chips

---

  Combine cabbage and pineapple with juice, sugar
  replacement and salt. Stir to dissvole sugar
  replacement.  Allow to rest at room temperaturem for 1
  1/2 to 2 hours.  Drain thoroughly.  Fold topping into
  cabbage mixture.

  Drain the liquid from the canned beets, reserving 1/2
  cup.  (Use water with fresh beets.)  Combine the 1/2
  cup beet liquid, bay leaf, cloves and allspice in a
  small saucepan.  Heat to boiling.  Lower the heat and
  simmer for 5 minutes.

  Section the grapefruit.  Remove the spices from the
  liquid and pour over the beet slices and grapefruit
  sections.  Add the sweetener. Marinate for at least 1
  hour before serving.  Drain off the liquid before
  serving.