BREADS

Golden Corn Bread [Food for Paradise]

1 c yellow corn meal1 c white flour1/4 - 1/3 c sugar4 t baking powder1/2 t salt1 c liquid (non-dairy milk or water)1/4 c oil

Combine all the ingredients and mix until fairly smooth. Pour into greased 8 inch pan and bake in preheated 425 degree oven for about 30 minutes. Cut into squares.

Pumpkin Bread

2 c sugar1/2 c oil1 lg can pumpkin1 can (2 c) applesauce5 c flour4 t soda1/2 t cloves1 T cinnamon1 T salt1 c dates or raisins1 c nuts

Blend sugar and oil together. Add pumpkin and applesauce, then dry ingredients. Mix in nuts and raisins. Bake at 350 degrees for 1 hour. Makes 3 loaves.

Oatmeal Bread [Food for Paradise]

8 c boiling water6 c rolled oats16 c flour (about)4 T yeast3 T salt8 T oil1 c molasses

Optional: Substitute 1 cup soy flour and 3/4 cup of wheat germ for equal amounts of flour.

Pour 7-1/2 cups boiling water over the oatmeal in a large bowl and leave to cool. Put the yeast to soak in 1/2 cup of warm water. Let stand about 5 minutes. When the oatmeal is cooled (not too hot or it will kill the little yeast), add 4 cups of flour and yeast. Place in warm place, uncovered and let rise until double. Punch down and work in the salt, oil, molasses and enough of the remaining flour (and substitutions) to make a stiff dough. Knead and divide into 6 parts, shape into loaves and put into greased pans, 8x4 inch size. Allow to rise again, uncovered, about 1 hour and bake in preheated oven at 350 degrees for 50-60 minutes. Cool on racks before slicing.

Applesauce Raisin Bread[A Lenten Cookbook for Orthodox Christians]

1 c applesauce1/4 c melted margarine1/2 c granulated sugar1/4 c brown sugar, firmly packed2 c unsifted all-purpose flour2 t baking powder3/4 t salt1/2 t soda1/2 t cinnamon1 t nutmeg1/2 c seedless raisins1 c coarsely chopped pecans or walnuts

In a bowl combine the applesauce, melted margarine, granulated sugar and brown sugar, blending well. Stir in the flour, baking powder, salt, soda, cinnamon and nutmeg. Stir until smooth. Stir in the raisins and the chopped nuts. Turn batter into a well-greased 5 x 9-inch loaf pan or fluted mold with tube that holds about 1 quart. Bake in 350-degree oven 1 hour. Cool. Glaze with powdered sugar/water glaze, if desired. This quick bread slices best the second day. Makes 1 large loaf.

Italian Bread

4 1/2 to 5 1/2 c unsifted flour1 T sugar1 T salt2 pkg yeast1 T softened margarine1 3/4 c very warm water (120-130 degrees)

In a large bowl thoroughly mix 1-1/2 c flour, sugar, salt, and yeast. Add margarine.

Gradually add water to dry ingredients and beat 2 min at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 c flour. Beat at high speed 2 min, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, 8-10 min. Cover with plastic wrap, then a towel. Let rest 20 min.

Divide dough in half. Roll each half into an oblong 15x10 inches. Beginning at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth.

Place on greased baking sheets sprinkled with corn meal. Brush dough with oil. Cover loosely with plastic wrap. Refrigerate 2-24 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 min. Make 3 or 4 diagonal cuts on top of each with sharp knife.

Bake at 425 degrees 20 min. Remove from oven and rub a stick of margarine over the top until the entire top is moist. Return to oven; bake 5-10 min longer, until golden brown.

Quick-Fix Focaccia Wedges

3 medium onions, thinly sliced1/4 t coarsely ground pepper1 T olive oil3/4 c rinsed and drained canned white beans1/2 c dry white wine or veggie broth1 t dried thyme, crushed4 6-inch Italian bread shells (such as Boboli)

red sweet pepper (optional)fresh marjoram (optional)

In a large skillet cook and stir onions and pepper over medium-high heat in hot oil, uncovered, for 7 minutes or till onions turn brown. Remove onions; set aside. Add beans to skillet; cook for 1 minute. Add the wine or broth and thyme; reduce heat and simmer, uncovered, for 3 to 4 minutes or till liquid is reduced by half. Mash beans slightly. Spread bread shells with bean mixture; top with onions. Bake in a 450 degree oven for 10 minutes. Cut into wedges. Garnish with red pepper and marjoram. Makes 16 servings.

Beer Bread

3 c self-rising flour12 oz warm beer1 T sugar

Mix all ingredients; spread in greased loaf pan. Bake at 350 degrees for 50 minutes.

Blueberry Sally Lunn [Tofu Cookery]

Preheat over to 350 degrees.

Mix together in a bowl:

2 c unbleached white flour2 1/2 t baking powder

Blend together in a food process or blender:

1/3 c oil1/2 c honey1 (10.5 oz) pkg silken tofu1/2 c water1 t vanilla

Add the dry ingredients to the food processor and pulse just until mixed.

Then fold in:

1 c blueberries, fresh or frozen

Pour into an oiled 9"x13" pan and bake for about 25 minutes. Serve hot.

Soft Pretzels

3 c warm water4 1/2 t yeast1/4 t salt8 1/2 c flour8 c water3 T baking soda1/4 c melted margarine (optional)

Mix 3 c water, yeast and salt. Stir in 7 c flour. Knead in as much of the remaining flour as needed to make a soft dough, not sticky. Let rise 20 minutes. Meanwhile, heat to boiling 8 c water and baking soda. Take 1/4 c of dough and roll between hands and table top to form a 15 inch roll. Twist into a pretzel shape. Drop into boiling water with baking soda and allow to rise to the top. Immediately remove from water and place onto greased cookie sheet. Sprinkle with coarse salt (or whatever, poppy or sesame seeds, onion flakes...). Bake at 450 degrees until golden, approximately 20-30 minutes. Remove from oven and brush with margarine (optional).

SALADS

Rice Salad

2 c Granny Smith apples, chopped1/2 c raisins1/2 c celery, chopped1/2 c onion, chopped1/2 c soy sauce1 c rice, boiled

curry powdercrushed red pepper flakes

Saute apples, raisins, celery, and onion in soy sauce. Add to boiled rice. Add curry powder and crushed red pepper flakes to taste.

24 Hour Coleslaw

1 c celery, chopped1 large head cabbage, shredded1/2 c onion, chopped1 red pepper, chopped2 c sugar (may reduce to 1 3/4 c)1/2 c white vinegar2 t salt1 t mustard seed or dry mustard1 t celery seed

Combine all ingredients and let stand in the refrigerator for 24 hours. Cover tightly.

Oriental Cabbage Salad

1 medium head cabbage, shredded1 bunch green onions, sliced3 T sesame seeds, toasted in margarine1/2 c slivered almonds, toasted in margarine1 pkg ramen noodles, broken in small pieces1/2 c salad oil2 T vinegar2 T sugar

salt and pepper to taste (or seasoning packetfrom noodles)

Combine cabbage, onions, sesame seeds, almonds, and noodles in salad bowl. Combine remaining ingredients in small container. Mix well and dress the salad to taste. (Note: Adjust the amount of dressing as desired - I prefer to double the oil/vinegar/sugar amounts.)

Sweet and Crunchy Citrus Slaw

3 oranges, peeled and cut into bite-size chunks1 small jicama, peeled and cut into "match sticks"3 c green cabbage, shredded1 c red cabbage, shredded

Dressing:

1/4 c sugar1/4 c vinegar2 T canola oil1/2 t salt

In a large bowl, combine orange chunks, jicama, and green and red cabbage. In a small bowl stir together dressing ingredients and pour over cabbage mixture. Stir until well mixed. Cover and refrigerate until serving time. Serves 8.

Three Bean Salad

1 can wax beans1 can green beans1 can kidney beans1 medium onion, chopped3/4 c oil1 c vinegar1 c sugar

Drain beans. Add onion. Boil oil, vinegar, and sugar a few minutes, then pour over beans and onion. Marinate several hours to blend flavors.

Jello Salad

orange jelloapple ciderpineapple juicechopped nutscrushed pineapple, drained (use juice to make jello)

Prepare jello with 1/2 apple cider and 1/2 pineapple juice for the required amount of liquid. Refrigerate until slightly thickened. Add nuts and pineapple; refrigerate until set.

Bean Salad

Select several of the following:

canned wax beanscanned green beanscanned black beanscanned small white beanscanned kidney beanscanned garbanzo beanscanned zucchinicanned shoepeg corncooked potato chunks OR cooked rotini pasta

Drain beans, and mix all ingredients well. Dress with bottled zesty Italian salad dressing to taste.

Jicama Salad with Mint and Oranges[The Vegetarian No-Cholesterol Barbeque Cookbook]

1 navel orange2 c jicama, cut into 2-inch julienne strips1/4 c chopped fresh mint, or 1 T dried1/2 c orange juice

lettuce leavesavocado slices, for garnish

Peel orange and cut each section in half. Mix all ingredients and marinate several hours. Serve on a bed of lettuce and garnish with a few slices of avocado.

Tabouleh [World-of-the-East Vegetarian Cooking]

3/4 c fine-grained bulgur wheat2 medium-sized tomatoes, peeled4 T very finely minced onions2 c very finely chopped parsley, loosely packed3 T lemon juice1 t salt2 T olive oil

Soak the bulgur in 4 c of water for 45 min. To peel tomatoes easily, submerge in boiling water for 30-60 sec. Cut tomatoes in half crosswise. Cup one half at a time in your hand, cut side down, and gently squeeze out and discard the seeds. Core the tomato halves and cut them into 1/4 inch dice. Put them in a bowl and set aside for 45 min.

Line a colander with a clean dish towel. When the bulgur has finished soaking, drain it in the colander, using the towel to squeeze out as much liquid as possible.

Drain the tomatoes. Add tomatoes, onions, parsley, lemon juice, salt, and oil to the bulgur and mix well. Taste and adjust seasonings.

Serve in warmed pita bread.

Dilled Chickpeas[The Vegetarian No-Cholesterol Barbeque Cookbook]

1 carrot, sliced1 potato, peeled and diced1 16 oz can chickpeas (or 2 c cooked)1/2 c shelled fresh peas, or frozen peas, thawed1 large onion, peeled and thinly sliced2 cloves garlic, peeled and crushed1 T olive oil1 T balsamic vinegar1 T raspberry vinegar2 T snipped fresh dill

salt and pepper to taste

Place the sliced carrot in 1 c of water and simmer for 5 minutes. Add the diced potato and cook for another 10 minutes. Remove pan from heat and drain any excess liquid. Add the chickpeas and peas to the other vegetables and toss to warm them.

Saute onion and garlic in the oil until tender. Add onion, garlic, balsamic and raspberry vinegar, and dill to chickpea mixture. Toss to combine. Add salt and pepper to taste. Serve at room temperature.

Green and Beet Salad [From a Monastery Kitchen]

1 1/2 lbs medium size beets1 head romaine lettuce1/3 c olive oil2 T apple cider vinegar1/2 t salt1/2 t freshly ground pepper2 T scallions, chopped1 T Dijon mustard

Cut the tops off the beets and put the beets in a pan with boiling water. Cook for 30 minutes, or until tender. Drain and cool, then peel and cut into thin slices.

Tear the romaine into bite-size pieces and mix with the beet slices. Combine the oil, vinegar, salt, pepper, scallions, and mustard. Mix well and pour over the beets and lettuce. Serve.

Adrian's salad

1 can black beans, drained1 can garbanzo beans, drained1 can wax beans, drained1 can shoepeg corn, drained1 can zucchini in tomato sauce1/2 c onion, chopped1/4 c green pepper, optional1/4 c celery

Add your favorite fat-free (oil-free) dressing. A fat free Italian or Good Seasons honey mustard mix works well.

Pasta Salad--Colored

1 pkg cooked colored rotinismall red onion, sliced

1/2 c green and/or red pepper1 c broccoli flowers1 small can olive slices1 bottle fat fee (oil-free) salad dressing

Pineapple Black Bean Salad

1 can (20 oz) crushed pineapple, drained1 can black beans, rinsed, drained2 c cooked brown rice1 1/2 c water chestnuts, sliced1/2 c red bell pepper, chopped1/2 c celery, chopped1/2 c green onion, chopped

Dressing:

1/4 c vegetable broth, room temperature2 T white wine vinegar1 T olive (or vegetable) oil2 t Dijon mustard1/4 t salt

dash pepper

In a large bowl, combine pineapple and remaining salad ingredients. Combine all dressing ingredients in a screw-top jar. Shake well, pour over salad; toss to coat. Chill before serving. From Think Light.

SOUPS

Split Pea Soup

1 lb (about 2 1/2 c) dried split peas1 medium onion, chopped2-3 sliced carrots2-3 peeled, diced potatoes1 T salt1/2 t dill weed

water to fill a 4 qt soup pot

Bring all ingredients to a boil and simmer, covered, for 2-3 hours, until peas turn mushy. Run through a blender if a smoother soup is desired.

Tomato-Cabbage-Beet Soup

1 small head cabbage, cut into chunks1 medium onion choppedoilsalt, to taste2 16 oz cans sliced beets, sliced into thin strips2 30 oz cans tomato sauce

Saute cabbage and onion in oil until soft, salting to taste. Add beets and tomato sauce. Simmer for about an hour. Add water or tomato juice if the soup seems too thick. Serve with non-dairy sour cream substitute, if desired.

Vegetarian Chili

2 T olive or cooking oil1 1/2 c chopped celery1 1/2 c chopped green pepper1 c chopped onion3 cloves garlic, minced2 28 oz cans tomatoes, cut up3 16 oz cans red kidney beans, rinsed1/2 c raisins1/4 c red wine vinegar1 T chili powder1 T snipped parsley2 t salt1 1/2 t dried basil, crushed1 1/2 t dried oregano, crushed1 1/2 t ground cumin1 t ground allspice1/4 t pepper1/4 t bottled hot pepper sauce1 bay leaf1 12 oz can beer1/4 c cashew nuts

Heat oil in a 4-1/2 quart Dutch oven. Add celery, green pepper, onion, and garlic; cook, covered, till vegetables are tender but not brown. Stir in undrained tomatoes, drained beans, raisins, vinegar, and spices. Bring to boiling, reduce heat, and simmer, covered, for 1-1/2 hours. Stir in beer and cashews. Return to boiling; simmer, uncovered, 30 minutes more, or till chili is desired consistency. Remove bay leaf. Makes 6 servings.

Lentil Soup

1 lb (about 2 1/2 c) lentils1 medium onion, chopped2 (or more) cloves garlic, minced1 T saltwater to fill a 4 qt soup pot1 10 oz pkg frozen chopped spinach

Bring first 5 ingredients to a boil and simmer, covered, for 1 hour. Add spinach and continue simmering until spinach is thawed (about 1/2 hour). Be careful not to cook too long or the spinach will lose its bright green color and look fairly disgusting. Serve with lemon juice.

Gaspatcho

1/3 c salad oil2 large onions, finely chopped1 T oregano

basil4 fat garlic cloves, finely chopped1 large cucumber, seeded and chopped2 large skinned tomatoes, finely chopped1 bunch scallions, finely chopped1 green pepper, chopped3 T vinegar1 t pepper

red or cayenne pepper to taste1 t salt1 large can tomato juice1 large can V-8 juice

Brown onions in oil with oregano and basil. Add garlic and simmer. Add all other ingredients (NOTE: to peel tomatoes easily, submerge in boiling water for 30-60 sec). Bring just to a boil to blend flavors. Cool, then refrigerate at least overnight. Serve cold with non-dairy sour cream substitute, if desired.

Minestrone Soup

1 16 oz can diced tomatoes2 medium onions, chopped2 cloves garlic, crushed1 c diced carrot1 c sliced celery1 large zucchini, thinly sliced1 16 oz can kidney beans1 6 oz can tomato paste1 T dried parsley flakes2 t salt1/4 t finely ground black pepper6 c veggie broth1/4 lb spaghetti, broken into 2-inch pieces

Place all ingredients except spaghetti in crock pot; stir. Cover. Turn heat control to LOW; cook 10 hours. Add spaghetti, cover, and cook 1 hour longer. Makes about 12 (1 cup) servings.

Manhattan Clam Chowder

2 cans (7 oz each) minced clams with liquid1 large onion, chopped1 large potato, peeled and diced3 carrots, diced1 rib celery, diced1 16 oz can tomatoes, cut up1 7 oz bottle clam juice1/4 c catsup1 T dried parsley flakes2 t salt1 t sugar1 t dried thymedash cayenne pepper

Drain clam juice into bottom of crock pot; reserve clams and place in refrigerator. Mix remaining ingredients in crock pot. Cover. Turn heat control to LOW; cook 8 to 10 hours or until vegetables are tender. Stir in clams, cover, and heat 15 minutes. Makes 2 quarts.

Unstuffed Bell Pepper Soup

8 c water3/4 c long grain brown rice1 1/2 c (1 medium) diced yellow onion2 T olive oil2 large red and 2 large green bell peppers

1 1/2 c diced; 2 1/2 c chopped into 3/4"squares (may use all of either red or green

peppers if one is not available)2 c (2 large stalks) chopped celery3/4 c (1 medium) diced carrot3 cloves garlic, pressed or minced2 t crumbled oregano leaf2 t crumbled basil leaf1/2 t ground celery seed1 12 oz can tomato paste2 1/2 t mild chili powder3 T tamari

Vege-Sal or sea salt to taste

In a 5 or 6-quart pot, bring to a boil: water, rice, onion, olive oil, and diced bell pepper. Reduce heat and simmer, covered, for about 25 minutes, or until rice is a little tender.

Add celery, bell pepper squares, carrot, garlic, oregano, basil, celery seed, and tomato paste. Continue simmering 20-30 minutes, or until added veggies are tender and rice is completely cooked.

Add chili powder, tamari, and Vege-Sal. Simmer 5 minutes, or until flavors are well blended. Adjust seasonings to taste. Serve.

Marianna's Black Bean Soup

2 c dried black beans10 c water4 large cubes veggie bouillon (Knorr works well)1 bay leaf1/4 t cayenne pepper, or to taste1 t sugar1/4 t thyme5 T margarine, divided1/2 c carrots, finely chopped1 c celery, finely chopped3 large cloves garlic, minced1/2 c onion, finely chopped3 T flour1/2 c cooking sherry

Put beans and water in crock pot and cook on high about 10 hours. Mash beans in crock pot with potato masher. Add bouillon, spices, and sugar and mix. Saute carrots and celery in 2 T margarine. When soft add garlic and onion and cook until soft. Add to soup. Fry flour in 3 T margarine. Add small amounts of soup to flour until it no longer makes a paste. Add flour mixture and sherry to soup. Stir occasionally until thickened. Serve with optional sour cream substitute or, if it is not a fast day, real sour cream and devilled ham.

Lenten Tomato Soup

1 16 oz can stewed tomatoes6 c water1/4 c tomato paste2 t salt1/4 t pepper2 t basil2 t sugar1-2 Tsalad oil1 c orzo pasta

Mix stewed tomatoes and part of the water in a blender very briefly. Pour into large saucepan. Add rest of the water and the tomato paste. Stir to dilute the tomato paste. Bring to a rolling boil and add the rest of the ingredients. Reduce heat, cover, and simmer for about 1/2 hour. Stir frequently. This is especially good the second day.

Punjab Pea Soup

1 T salad oil1 medium onion, chopped1 1/2 t curry powder5 c water2 medium carrots, sliced2 stalks celery, sliced1 c dry green split peas1 clove garlic, minced or pressed1 bay leaf1 t sugar1/4 t thyme1/2 t rosemary

salt and pepper to taste

Saute onions and curry powder in oil until the onions are limp. Add other ingredients to pot. Bring to a boil, cover, reduce heat, and simmer for about one hour, until vegetables are tender. Puree in blender or food mill (remove bay leaf firtst), if desired. Serves 4.

Kathy Frank's Kale Soup

8 c water8 cubes veggie broth1 lb kale, washed, trimmed of stems, and cut up1 lg teaball full of fennel seed1 t basil1 t thyme1/2 c carrots, diced1/2 c celery, diced1 c onion, diced6+ cloves garlic, minced3-5 T margarine or olive oil4 medium potatoes, cubed2 cansdiced tomatoes2 cansgarbanzo beans, drained

salt to taste

Heat water and bouillon cubes in soup pot. Add kale and spices. Saute carrots, celery, onion, and garlic until soft. Add to soup along with potatoes, tomatoes and garbanzo beans. Cook until potatoes are soft and kale is no longer bitter.

For non-fast days, 1 lb of sliced kielbasa sausage may be added with the potatoes.

Sag Harbor's Vegetarian Chili

3 c red kidney beans, soaked for 6 hours orovernight or 4 cans (15 oz) red kidney beans,

rinsed and drained3 T olive oil3 large onions, coarsely chopped4 T minced garlic (about 20 medium cloves)1 can (14 1/2 oz) crushed tomatoes1 large carrot, diced1 celery rib, diced1 large baking potato, peeled, cut into 1/2"

cubes, and covered with water1 large yam, peeled, cut into 1/2" cubes, and

covered with water2-4 Tchili powder2 T tamari soy sauce1 bay leaf2 t dried oregano2 t dried basil2 t dried marjoram2 t dried thyme1 t ground coriander1 t ground cumin

salt and freshly ground black pepper, to taste1 c tomato juice 1 c TVP (textured vegetable protein)

Tabasco sauce, to taste

1. Drain the beans and place them in a large heavy pot. Add enough water to cover by 2 inches and bring to a boil. Lower the heat and simmer, uncovered, for 1 1/2 to 2 hours, until the beans are tender.

2. Heat the olive oil in a large heavy pot over medium heat. Add the onions and saute, stirring, for 5 to 10 minutes, until onions are soft. Add the garlic and cook, stirring, for 2 minutes. Add the tomatoes,

carrot, celery, potato, yam, chili powder, tamari, bay leaf, and all the herbs. Stir well, cover the pot, and cook over medium-low heat for 20 to 25 minutes, until the vegetables are tender.

3. Add the beans, salt, pepper, and a little water if necessary, and cook for 30 minutes longer. Add the tomato juice and TVP. Continue cooking for a few minutes over medium heat. The TVP needs not to cook but to fully absorb the liquid and to soften. The chili is done when the TVP is soft and piping hot. Taste and adjust the seasoning with salt, pepper, and a few dashes of Tabasco sauce. Serve with corn bread on the side. Yield: 8 to 10 servings

Vermicelli Soup [From a Monastery Kitchen]

2 1/2 qts water3 garlic cloves, minced1 onion, minced2 carrots, cut in small cubes6 vegetable bouillon cubes3 oz vermicelli noodles1/2 c fresh parsley, minced

salt to taste

Bring the water to a boil in a large soup kettle. Add the bouillon and vegetables, except parsley, and cook for about 20 minutes. Add the vermicelli noodles and continue cooking for another 10 minutes over medium heat.

When the vegetables are tender, add the parsley and salt. Cover the kettle and simmer for 10 more minutes. Serve hot.

Saint Nicholas Soup [From a Monastery Kitchen]

2 leeks or onions5 medium carrots2 turnips5 potatoes1/2 head medium cabbage4 T margarine1 t salt (or more, according to taste)4 qts water1/3 c chervil, minced

croutons

Peel and dice the vegetables. Shred the cabbage.Melt the margarine in a large soup pot. Add the vegetables, salt, and stir. Turn off the heat, cover the pot, and let it rest for 15 to 20 minutes.

Add the water and bring the soup to a boil. Reduce the heat to low to medium, cover the pot, and cook slowly for 30 to 40 minutes. Stir from time to time.

When the soup is done, puree in a blender until it is creamy and smooth. Serve hot, garnished with chervil and croutons.

Notes: This recipe make a *lot* of soup. Halving it is probably the way to go. Adding extra potatoes will make a thicker soup. Increasing the salt to 4 t is not overpowering, and may still not be enough. Finally, this soup is wonderful sprinkled with the herb or spice of your choice - for example, dill weed, chili powder, oregano, etc.

Saint Hubert Fish Stew [From a Monastery Kitchen]

2 onions, chopped4 garlic cloves, minced6 T oil1 lb cod or similar fish4 carrots, sliced2 parsnips, sliced3 potatoes, diced4 T parsley, chopped1 bay leaf2 bottles beer4 c water

salt and white pepper to taste

Saute the onion and garlic in the oil in a stew pot for a few minutes.

Add the remaining ingredients, stir well, cover, and cook slowly over low to medium heat for 35 to 40 minutes. Stir from time to time so that the stew does not burn at the bottom. Serve hot.

Three Bean Chili

1 large chopped onion2 cloves of garlic, crushed2 c veggie broth, may need more2 cans chopped tomatoes2 T chopped cilantro1 t dried oregano2 t chili powder1 t ground cumin1 can (15 oz) chili beans, drained1 can kidney beans, drained1 can garbanzo beans, drained

Cook onion and garlic in 1/4 c of broth in nonstick Dutch oven over medium heat for 5 minutes, stirring occasionally. Stir in remaining ingredients. Heat to boiling, reduce heat, cover and simmer up to 30 minutes. Adapted from Betty Crocker Low Fat-Low Cholesterol Cookbook.

Hearty Bean and Pasta Stew

1 can chopped tomatoes3/4 c uncooked macaroni shells or other pasta1 small onion, chopped1/4 c chopped green bell pepper1 t dried basil1 t Worcestershire sauce1 clove garlic, finely chopped1 can kidney beans, drained1 can veggie broth1 can garbanzo beans, drained (may need more

liquid)

Mix all ingredients in a 2 quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer about 15 minutes until pasta is tender. Adapted from Betty Crocker Low Fat-Low Cholesterol Cookbook.

Vegetarian Chili

1 c chopped onion3 cloves garlic, minced1 green pepper, seeded and chopped2 cans chopped tomatoes1 can (15 oz) tomato puree1/2 t ground coriander

pinch of ground clovespinch of ground allspice

2 t oregano2 T brown sugar3-4 t mild chili powder

dash of tabasco sauce1 t ground cumin1 can kidney beans1 can pinto beans1 c frozen corn, defrosted (may need liquid added)

Combine all ingredients, bring to a boil, reduce heat, cover and simmer up to 30 minutes. Makes 4 servings.

Lentil Soup with Mustard

1-2 large onion, chopped1/2 c green pepper, chopped2 small carrots, chopped2 cloves garlic, minced1 bay leaf6 c water (may need to add water)3 veggie cubes2 cans chopped tomatoes1 pkg lentils1/4 c Dijon or brown mustard (adjust as needed)

In a Dutch oven, combine all ingredients except mustard. Simmer, covered 1 hour or until lentils and vegetables are tender. Stir in the mustard. Discard bay leaf. From Low-fat Veggie Archive.

Lentil Soup with Barley

1 pkg lentils1 c barley (adjust to suit your preferences)6 c water (start with 6 c, may need to add more)1 large onion, chopped2-3 cloves garlic, minced1/2-1 c sliced mushrooms1 medium potato, sliced2 small cans (6 oz) tomato paste 2 carrots, sliced2 stalks celery, sliced1/8 t tabasco sauce

bay leaf1 veggie cube

spices to taste: oregano, basil, celery seed,thyme, pepper

1 c cooked pasta (optional)

Combine all ingredients, bring to a boil, then lower heat and simmer about 1 hour. From Low-Fat Veggie Archive.

Black Bean Soup

1 can black beans, drained1 can diced tomatoes1 can tomato sauce1 veggie cube2 carrots, sliced1/2 c brown rice (30 minute kind)1 onion

parsley1/4 t cumin1/4 c green pepper

pepperwater as needed - start with about 4 c

Cook about 45 minutes.

Tangy Three Bean Soup

1 can black-eyed peas, drained1 can pinto beans, drained1 can Great Northern beans, drained1 garlic clove, minced1 large onion, chopped1 large carrot, thinly sliced1 celery stalk, sliced

water as needed1/8 t ground cloves

bay leaf1 can (15 oz) tomato sauce2 T brown sugar1 T vinegar1 T molasses1/2 t powdered mustard1/2 t chili powder1/2 t celery salt1/4 t thyme1/4 t paprika3-5 drops tabasco sauce1/4 t pepper1/2 t salt

Combine ingredients, bring to a boil, then simmer up to an hour. From Low-Fat Veggie Archive.

Borscht

1 medium onion, chopped1 c oil4-5 carrots, peeled and grated1 can diced tomatoes6 medium potatoes, peeled and diced

salt and pepper to taste1 large green cabbage, coarsely shredded1/2 bunch parsley, chopped or 1 T dry1/2 bunch dill weed, chopped or 1 t cry2 bay leaves

Saute onion in half the oil. Add carrots and tomatoes and let simmer until sauce blends. Add 4 glasses of water, potatoes, and salt. Bring to a boil and simmer until potatoes are tender. Add cabbage and a little more water if necessary. Add remaining ingredients. Simmer until cabbage is tender and enough liquid is absorbed to make a thick soup. To cook without oil, simply omit oil and cook vegetables in the same order as above.

Vegetable Soup

1 lb zucchini or yellow squash2 medium potatoes3 carrots1 stalk celery3-4 medium onions1 can diced tomatoes1/4 c lemon juice3/4 c rice5 T oil

salt and pepper to taste

Other types of vegetables can be added or substituted such as cauliflower, cabbage, mushrooms, leeks, Swiss chard, and garlic cloves. The variety and amount of vegetables need not be accurate.

Clean and prepare all vegetables, except onions, and dice. Put in large pot and add enough water to cover vegetables. Boil until just tender. In the meantime finely chop onions and saute in oil until golden. Add to soup and continue to boil until vegetables are almost done. At this point add rice and continue to boil until done, adding more water if necessary. Serve with lemon juice.

This soup is also tasty without oil. In this case, add chopped onion to soup from the beginning and omit oil.

Risi e Bisi (Rice and Pea Soup)

7 c (about) vegetable broth4 c fresh or frozen young peas1/4 c finely chopped fresh mint 1/4 c olive oil1 small red onion, finely chopped1 1/2 c Arborio rice (about 10 oz)1/4 c finely chopped fresh flat-leaf parsley

salt and pepper

In a medium saucepan, bring the broth to a simmer. Add 2 cups of the peas and 3 tablespoons of the mint and blanch over low heat for 1 minute. Using a slotted spoon, transfer the peas to a food processor (or blender) and add 1/2 cup of the broth. Pulse the peas to a coarse puree. Keep the remaining broth warm.

In a large heavy saucepan, heat the olive oil. Add the onion and cook over moderate heat until softened and lightly colored, about 4 minutes. Add the rice and stir for 3 minutes.

Add the remaining 2 cups of uncooked peas and 1 tablespoon of mint to the rice and stir-fry over moderate heat for 1 minute. Add the hot stock, 1 cup at a time, and stir constantly until it is partially absorbed before adding more (as for risotto), 20 to 25 minutes. The texture should be soupy; if necessary, add more broth. Just before the rice is al dente, stir in the coarsely pureed peas. Rewarm the soup over moderate heat. Stir in the parsley and season with salt and pepper. Makes 8 servings.

MAIN DISHES

Savory Scrambled Tofu [Food for Paradise]

1 lb tofu, drained and crumbledsoy sauce to taste

2 T margarine1 small onion, diced1/2 t salt1/4 t turmeric1/8 t garlic powder1/8 t pepper

Melt 1 tablespoon margarine and saute onion until soft. Add 1 tablespoon margarine and the spices. Add the crumbled tofu and stir, coating tofu with spices. Stir-fry 5 to 10 minutes. Sprinkle on soy sauce if desired. Serves 3-4.

Cabbage Rice[A Lenten Cookbook for Orthodox Christians]

3 c chopped cabbage3 T tomato paste1/4 c olive or other oil1 1/2 t salt1 c long-grain rice2 c water2 t chopped parsley1/4 t pepper

Cook chopped cabbage and seasonings in oil over low heat for 20 minutes. Add water and tomato paste; bring to a boil. Add rice; reduce heat, cover and simmer until rice is light and fluffy.

Baked Lentils[A Lenten Cookbook for Orthodox Christians]

1 lb (2 1/3 cups) lentils, washed1 onion stuck with 3 whole cloves1 bay leaf5 c water2 t salt

Combine in a Dutch oven or in top-of-the range heat-proof cooking ware. Bring water to boiling point. Cover; simmer 30 minutes. Without draining, stir in:

1/2 c catsup1/4 c molasses2 T brown sugar1 t dry mustard1/4 t Worcestershire sauce2 T minced onion

Top with a little olive or vegetable oil if desired. Cover and bake at 350 degrees for 1 hour. Uncover last few minutes. Leftover lentils can be refrigerated and used as desired.

French Toast

3 T brewer's yeast3 T flour2 T sugar1 c water

Mix well. Dip bread and fry as usual. The extra thick Texas toast (about 1 inch thick) works well.

Couscous

Prepare couscous according to package directions. (If buying in bulk, make sure it is the instant variety.) Saute sliced mushrooms, onions, raisins, and cashews (or walnuts) in margarine. Add to the cooked couscous.

YakiSoba

1 small head cabbage, cut into chunks1 medium onion chopped

peanut oilsalt and MSG, if desired, to tastefresh mushrooms, sliced

2 pkg ramen noodles

Saute cabbage and onions in oil until soft, adding salt and MSG as desired. Add mushrooms toward end of cooking since they don't take as long as the cabbage. Boil noodles (save the "flavor packet" to use as veggie broth for another recipe). Mix cabbage and noodles and serve. NOTE: a large wok makes this recipe very easy.

Lentils and Rice

Wash 1 cup lentils. Add 3-4 cups water and bring to a boil for 10 min. Add 1 cup rice and simmer for 20-30 min. While this is simmering, saute some mushrooms and onions, etc. Add to lentil and rice mix. Don't stir too much. Add some tamari soy sauce as it simmers. NOTE: Tamari is very salty, so you really don't need to add salt. You can sometimes find it in the oriental section of the grocery store or else at a good health food store.

Wild Rice and Mushrooms

1 part wild rice1 part long grain brown rice6 parts water1 t salt per cup of rice used

Boil until all (or at least most) of the water is absorbed (45-60 min). Drain if necessary (wild rice takes more water than normal white rice, but how much depends on a number of factors). While the rice is cooking, saute sliced mushrooms and chopped onions in margarine. Add to cooked rice.

Seafood Pita (serves 2-4)

1 1/2 c vegetable (such as eggplant or zucchini)3/4 c mushrooms1/2 lb scallops, shrimp, fake crab, or firm fish1/4 c olive oil1 medium onion1 garlic clove (more or less to taste)

salt, pepper, and spices1 1/2 c cooked couscous

pita bread

Cut vegetables into 1/2 inch cubes. Slice mushrooms. If using shrimp, peel, devein, and cut into small cubes. In a small amount of olive oil, saute the onion and garlic until the onion is soft. Heat remaining olive oil in a skillet and add vegetables and mushrooms. Saute until vegetables are almost soft. Taste and add salt, pepper, and other spices such as oregano, basil, and red pepper. Add the seafood and cook until just done (1-2 min). Scallops will turn opaque and shrimp will turn pink. Do NOT overcook. Add oil if needed then briefly heat. Transfer to a bowl, add the couscous, and mix well. Chill. Serve in pita bread.

Mac and Yeast

COMPLICATED VERSION:

3 1/2 c macaroni1/2 c margarine1/2 c flour3 1/2 c boiling water1 1/2 t salt2 T soy sauce1 1/2 t garlic powderpinch turmeric1/4 c oil1/4 c brewer's yeast

Cook macaroni. Melt margarine, add flour, and stir briskly until smooth and bubbly. Whip in boiling water, salt, soy sauce, garlic, and turmeric. Beat well. Cook until thick and bubbly. Add oil and yeast. Mix part of sauce with drained macaroni. Pour remainder over macaroni in casserole. Bake 15 min at 350 degrees. Broil to melt the "cheese."

EASY VERSION:

Cook macaroni. Add margarine and stir until melted. Add garlic powder, soy sauce, and brewer's yeast to taste. Mix well.

Rotini and Broccoli

Cook rotini (or other colorful/interesting) pasta according to package directions. Separately cook a package of frozen broccoli. Drain pasta and add a stick of margarine. Stir until melted. Add broccoli and drained, canned mushrooms or fresh mushrooms sauteed in margarine.

Stir Fry

In addition to the usual assortment of veggies, try chunks of tofu, shiitake mushrooms, sliced up gluten balls, seafood, or some types of frozen vegetable mixes with sauce (many of these are lenten - check the label). If you do not already have a sauce recipe try the following:

2 T cold water1 1/2 t corn starch2 T soy sauce1 T dry sherry2 t sugardash pepper

Dissolve corn starch in cold water. Stir in remaining ingredients. Add to vegetables at the end of cooking. Heat until thickened.

Skewered Grilled Vegetables

12 cherry tomatoes1 14 1/2 oz can water-packed artichoke hearts,

drained12 fresh mushrooms1 onion, cut into 2" cubes1 green pepper, cut into 2" cubes1 T olive oil1 T red wine vinegar1/4 t salt1/8 t pepper

Toss vegetables with olive oil, vinegar, salt, and pepper; drain, reserving marinade. Alternate vegetables on skewers. Broil 4" from heat, turning often and basting frequently with marinade.

Roasted Sweet and White Potatoes with Elephant Garlic and Herbs

non-stick cooking spray1 lb sweet potatoes (about 3), peeled and cut into

1-inch cubes1 lb russet potatoes (about 3-4), peeled and cut into

1-inch cubes1 head elephant garlic3 T olive oil or canola oil1 t rosemary, crushed between your fingers1/2 t rubbed sage1/2 t salt1/4 t freshly ground black pepper

Spray a roasting pan with non-stick cooking spray. Preheat over to 375.

Combine both types of potatoes in the roasting pan. Separate the garlic into individual cloves. Cut each clove in half or in quarters, depending on size, and remove the papery skins. Add to the potatoes.

Drizzle olive or canola oil over the vegetables and sprinkle with rosemary, sage, salt, and pepper. Toss the vegetables well to coat completely with the oil. Bake for 50-60 minutes. Occasionally scrape the bottom of the pan with a sturdy spatula to keep the potatoes from sticking.

Increase heat to 425. Bake vegetables 15 minutes longer until brown and crispy along the edges. Serve hot, garnished with freshly chopped parsley. Makes 10 servings.

Note: if elephant garlic isn't available, substitute regular garlic. Use 8-10 cloves of whole garlic.

Kazan Seafood Pie

1 lb imitation crab or other seafood or 12 oz tuna4 large potatoes, diced2 onions, minced2 carrots, peeled and sliced

salt, pepper, and margarine for seasoning1/2 c warm rice or soy milk1/4 lb margarine3/4 t salt1/2 t sugar3/4 t baking powder1 3/4 c flour

veggie broth (canned or made from cubes)

Spread seafood in bottom of 9x13 baking pan. Microwave potatoes, onions, and carrots with a small amount of water until tender. Drain and spread over seafood. Salt and pepper to taste. Dot with margarine, if desired.

Warm rice or soy milk. Pour over margarine, salt, and sugar. Mix baking powder and flour and add to liquid mixture. Mix thoroughly, adding flour as needed to make a dough that can be rolled. Roll dough into a 9x13 rectangle and cover seafood/vegetable mixture. Cut slits in top to vent. Bake at 350 degrees 30-45 minutes.

Serve sections of pie in shallow dishes with veggie broth poured over them.

Note: This recipe started out as Chicken Kazan Pie. When it is not Lent, the seafood may be replaced with chicken, the rice or soy milk with real milk, and the margarine with butter.

Eggplant Orientale

2 eggplants, each weighing about 1 pound1/2 c olive or salad oil1 medium onion, minced2 garlic cloves, minced1/3 c minced parsley2 peppers, seeded and finely chopped1 28 oz can Italian-style tomatoes, mashed

(about 3 1/2 cups)3 T tomato paste1 t dried basil1/2-1 t dried oregano1/4 t ground coriander1 1/2 t salt1/2 t freshly ground pepper3 T tomato ketchup3 T chili sauce

Trim and peel eggplants. Cut into 1-inch cubes. Turn eggplant cubes into a large oiled baking pan. Bake at 350 degrees, stirring frequently, for about 45 minutes or until soft. While eggplant is baking, make the sauce. Heat the oil in a large (4-quart) heavy saucepan. Add onion, garlic, and parsley. Cook over medium heat, stirring constantly, for about 5 to 7 minutes or until soft. Add peppers and cook for 3 more minutes. Add mashed tomatoes, tomato paste, basil, oregano, coriander, salt, and pepper. Mix well. Cook covered over low heat, stirring frequently, for 20-30 minutes. Chop eggplant very fine or process in a food processor. Add chopped eggplant to tomato sauce and cook, covered, over low heat for 20-30 minutes more, stirring frequently. Remove from heat and cool. Then, stir in ketchup and chili sauce and mix well. Check the seasoning and, if necessary, add more salt and pepper. Chill thoroughly. To serve, turn eggplant into a deep serving dish lined with salad greens, or on individual plates lines with a lettuce leaf. Garnish with

carrot curls, cherry tomatoes, black olives, scallions, and lemon slices.

Grilled Salmon

1 t ground ginger1 t garlic powder1/3 c soy sauce1/3 c orange juice1/4 c honey1 scallion, chopped1 1/2 lbs salmon

Combine first six ingredients in large self-closing plastic bag; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate 15-30 minutes, turning bag occasionally.Grill over medium heat for 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with reserved marinade during cooking. Discard leftover marinade.Note: This marinade is also good on chicken for non-fasting days.

Tofu Loaf [Tofu Cookery]

2 T oil1 lb tofu, mashed1/2 c wheat germ1/3 c parsley, chopped1/4 c onion, chopped or 1 T onion powder2 T soy sauce2 T brewer's yeast (optional)1/2 TDijon mustard1/4 t garlic powder1/4 t black pepper

Preheat over to 350 degrees. Oil a loaf pan with oil. Mix all remaining ingredients together. Press into the pan and bake for about 1 hour. Let cool about 10 minutes before removing from the pan. Garnish with ketchup and parsley. If desired, garnish edges with mashed potatoes. Also good sliced and fried for sandwiches the next day.

Tofu Foo Yung [Tofu Cookery]

In a skillet or wok, saute over low heat for about 5 minutes:

2 T oil1 c snow peas, cut in 1" pieces1 c fresh mushrooms, sliced8 green onions, cut in 1 1/2" pieces1 (8 oz) can water chestnuts, sliced

When vegetables are crisp-tender, mix in:

2 c fresh bean sprouts

Remove from heat and set aside.

Preheat oven to 325 degrees.

Blend until smooth and creamy:

1 3/4 lbs tofu2 T soy sauce

Pour this into a bowl and mix in:

1/2 c tofu, mashed3/4 c unbleached white flour3 T brewer's yeast (optional)2 t baking powder

Mix vegetables and tofu mixture together well. On an oiled cookie sheet, make six to eight 5" rounds about 1/2" thick, using about 1/2 cup of the mixture for each round. Leave about 1" space between the rounds. Bake for 30 minutes, flip over and bake 15 minutes more. Serve hot over rice or noodles with Mushroom Gravy, below.

Mushroom Gravy [Tofu Cookery]

Mix together in a saucepan:

2 c cold water4 T soy sauce2 T cornstarch1/2 c fresh mushrooms, diced small

Cook over low heat, stirring until thickened.

Chinese Sweet and Sour Balls [Tofu Cookery]

Preheat over to 350 degrees.

Whip together:

1 T peanut butter1 T soy sauce

Mash in a bowl:

1 lb tofu

Mix into the mashed tofu:

1/2 c whole wheat flourthe peanut butter-soy sauce mixture

1/2 c green pepper chopped in 1/4" pieces1/4 c fresh mushrooms, sliced1/4 c fresh water chestnuts or celery, sliced4 green onions, sliced thin

Form into sixteen 1 1/2" balls, and arrange in an 8"x8" pan spread with:

1 T oil

Bake 20 minutes, then carefully turn each one over and bake 20 minutes more. Serve on rice with Sweet and Sour Sauce, below.

Sweet and Sour Sauce [Tofu Cookery]

Combine in a sauce pan over medium heat:

1 c unsweetened pineapple juice6 T sweetener of your choice6 T apple cider vinegar2 T soy sauce1 1/2 T arrowroot or cornstarch1/4 t garlic powder

Whisk out all lumps, heat and stir constantly until thickened.

Spicy Rice with Black-eyed Peas

1 can black-eyed peas1 c uncooked instant rice2 chopped onions1/2 c chopped red bell pepper1 t dried oregano1/8 t cayenne1 clove garlic, finely chopped2 cans (16 oz) chopped tomatoes (may need to

add water)

Combine all ingredients, heat to boiling, reduce heat. Cover and simmer about 10 minutes or until liquid is almost absorbed. Adapted from Betty Crocker Low Fat-Low Cholesterol Cookbook.

Mary Lou's Vegetable Dinner

4 small red potatoes, partially cookedbroccoli flowerets, partially cooked

1 yellow squash (summer), sliced1 zucchini, sliced1 onion, chopped1/2 c raisins

Sauce:

1 c water1 veggie cube1/8 t cumin

garlic1 T cornstarch

Cook and thicken sauce and pour over vegetables. Bake at 400 degrees for 15 minutes. Note: Canadian bacon may be added to vegetables on non-fast days.

Java Tofu Pilaf [Tofu Cookery]

Cut into cubes:

1 1/2 lbs firm tofu

Mix together until smooth:

1/4 c soy sauce2 T peanut butter

Pour over the tofu cubes and mix together.

Brown the cubes in:

2 T oil

In another skillet, saute:

1 T oil1 large onion, chopped

When the onion pieces become limp, add:

2 1/2 T fresh curry powder1/2 t coriander1/2 t cumin1 t salt1 c uncooked rice, brown or white1/2 c raisins

Mix all together and toast 5 minutes while stirring. Then pour in:

3 1/2 c boiling water or stockthe browned tofu

Mix, bring to a boil, stir, cover, turn heat to low and simmer 45 minutes for brown rice, 20 minutes for white rice. Serve.

Chinese-style Black Bean Burgers[The Vegetarian No-Cholesterol Barbeque Cookbook]

1 c canned black beans10 oz firm tofu, drained and patted dry1 1/3 c thinly sliced cabbage1 T canola oil1/2 c finely chopped onion1/2-inch piece fresh ginger, minced1 clove garlic, peeled and finely chopped1/2 c fine dry bread crumbs1 1/2 T miso or 2 T soy sauce1/4-1/2 t Chinese curry powder1/4-1/2 t five-spice powder

Mash beans in a bowl with tofu. Steam shredded cabbage just until bright green and beginning to soften. In 1 T canola oil, saute onion, ginger, and garlic until onion is soft.

Combine all the prepared ingredients with bread crumbs, miso or soy sauce, curry powder, and five-spice powder. Add more bread crumbs if necessary until mixture has a consistency suitable for forming into patties.Make 6 patties, place in a grilling basket, and grill until both sides are lightly browned.

Basic Bean Burgers[The Vegetarian No-Cholesterol Barbeque Cookbook]

1 c (scant) boiling water1 c TVP granules1 T tomato paste or catsup1 16 oz can pinto, kidney, or other beans, drained1/4 c fresh whole wheat bread crumb cubes2 cloves garlic, peeled and finely minced1/2 t oregano1 T tamari or soy sauce1 t sugar

salt and pepper to tastewhole wheat flour for dusting

Pour boiling water over TVP and tomato paste in a bowl. Stir and let rest for 10 minutes.

In food processor, combine TVP mixture with remaining ingredients except for flour. Pulse until mixture is almost a puree.

Dust hands with flour and shape mixture into 6 burgers. Dust them lightly in flour. Layer the burgers between sheets of waxed paper and refrigerate for at least 1 hour.

Cook on a grill covered with foil for about 10 minutes on each side.

Peanut Burgers with Satay Sauce

[The Vegetarian No-Cholesterol Barbeque Cookbook]Follow the directions for Basic Bean Burgers with the following changes: Omit the oregano and add 1 t fresh minced ginger. During the last pulse of the food processor add 1/4 c chopped peanuts, leaving them crunchy. Form mixture into 6 patties as described above and serve with Satay Sauce.

Satay Sauce[The Vegetarian No-Cholesterol Barbeque Cookbook]

1 small onion, peeled and minced1 clove garlic, peeled and minced1 small chili pepper, seeded and chopped1 t sesame oil1 t corn oil1 c natural chunky peanut butter1/4 c teriyaki sauce2 t brown sugar1/4 c water1 T tomato paste1 T sesame tahini

salt and pepper to taste

In a heavy saucepan saute the onion, garlic, and chili pepper in the sesame oil and corn oil. When translucent, add the peanut butter and stir until melted. Add the rest of the ingredients. Simmer over medium heat for 10 minutes. Serve over grilled peanut burgers.

Yamburgers[The Vegetarian No-Cholesterol Barbeque Cookbook]

2 medium sized yams2 T margarine1/2 c chopped walnuts2 c dry crumb stuffing mix1/4 c chopped celery1/4 c minced onion1/4 c raisins

Bake or boil the yams until tender. Peel and mash. Mix all of the ingredients together and form into 6 patties. Grill until nicely browned on both sides.

Mexicali Burger[The Vegetarian No-Cholesterol Barbeque Cookbook]

2 c cooked brown rice2 c cooked pinto beans or black beans (about 1 1/2

cans of canned beans)1 c dried rolled oats1/2 c finely shredded carrots1/2 c finely chopped red pepper1/2 c corn kernels1/3 c sunflower seeds1 garlic clove, peeled and minced3 T salsa3 T fresh chopped coriander1/2 t chili powder1/2 t cumin1/4 t salt8 soft tortillas (optional)

chopped sweet onions (optional)slices of avocado (optional)

Combine rice, beans, rolled oats, and carrots in a food processor and pulse to a uniform coarse-grained texture. Add the remaining ingredients, mix well, and shape into 8 patties, using about 1/2 c mixture for each.

If you want to serve these burgers in a soft tortilla, shape them into 8 long narrow patties. Place in a grilling basket and grill about 5 minutes on each side or until brown. Top with chopped sweet ontion, several slices of avocado, and more salsa to taste.

Armenian Burgers[The Vegetarian No-Cholesterol Barbeque Cookbook]

2 c dried garbanzo beans, OR 1 c dried garbanzobeans and 1 c dried fava beans

1/2 c chopped onion1/4 c plus 1 T olive oil1 16 oz can vegetarian refried beans1 c stuffing mix, crushed fine1 t onion powder1 t garlic powder1/2 c chopped parsley1/4 c dried crushed mint1/2 t cayenne1/2 t cumin powder1/2 t salt

Boil the beans in water to cover for 10 minutes. Turn off the heat and let stand for 2 to 3 hours in the hot water. Drain the beans and grind in a food processor until fine.

Saute the onion in 1 T olive oil.

Mix all of the ingredients until well blended. Shape into 12 patties and grill until lightly browned.

Gingery Baked Beans[The Vegetarian No-Cholesterol Barbeque Cookbook]

2 1/2 c raw or 5 c cooked navy beans1 onion, peeled and chopped1 16 oz can tomatoes, chopped2 T maple syrup1 T apple cider vinegar1 T soy sauce1 T parsley flakes1 1/2 t dry mustard1 1/4 t ground ginger1/2 t cinnamon1/4 t black pepper

If raw beans are used, soak overnight and cook for 1 1/2 hours or until tender. Meanwhile, put chopped onion in saucepan with small amount of water and simmer for 10 minutes. Add remaining ingredients except for beans and stir for about 5 minutes. Then add beans and cook about 10 to 15 minutes to blend flavors.

Black Beans Ole[The Vegetarian No-Cholesterol Barbeque Cookbook]

1 1/2 c uncooked black beans1 1/2 c cooked corn1/2 c chopped sweet red pepper1/4 c fresh lemon or lime juice2 T canola oil2 T tomato juice1/2 t cumin seeds1 pkg dried taco sauce mix1 large bunch cilantro, chopped1 bunch green onions, chopped, including some

green tops

Cook beans in 5 c water until tender. Combine beans, corn, and red pepper.

Mix together the lemon or lime juice, oil, tomato juice, cumin seeds, and taco sauce mix. Pour over the bean mixture.

Mix cilantro and green onions into the beans just before serving.

Toledo Spanish Tuna [From a Monastery Kitchen]

1/4 c oil1 c rice1 medium onion, thinly sliced1/3 c green pepper, chopped1 garlic clove, minced1 20 oz can tomatoes1/2 c tomato juice1 1/2 c water8 oz sliced or canned mushrooms1 t salt

dash of cayenne1 7 oz can chunk-style tuna, drained and flaked

Heat oil in a saucepan or large skillet. Add rice. Saute until golden. Add onions, green pepper, garlic clove, tomatoes, tomato juice, water, mushrooms, salt, and cayenne.

Cook, covered, over low heat for 35 to 40 minutes, or until rice is done, stirring occasionally. Add tuna. Cover and heat thoroughly. Serve hot.

Baked Flounder

Rinse flounder fillets in lemon-water, dipp in seasoned bread crumbs (Italian style) and layer with sliced ripe tomatoes, onions and a sprinkle of minced jalapeno peppers and garlic. Bake at 350 degrees until done (time depends on how many layers you create) is also great.

Indian Curried Lentils [From a Monastery Kitchen]

1 lb dried lentils1 cinnamon stick

a few peppercorns2 onions, sliced4 T margarine1 T curry powder3 1/2 c canned whole tomatoes

salt to tasteshrimp, cooked (optional)

In a large pot, cover lentils with water and boil with cinnamon stick and peppercorns until lentils are tender. Drain and remove peppercorns and cinnamon stick.Saute onions in margarine, and then add other ingredients. Stir and heat through. Add cooked shrimp if desired. If it is a non-fast day, two quartered hard-boiled eggs may also be added. Serve hot.

Fettuccine with Mexi-Bean Sauce

1 1/2 c chopped onion1 clove garlic, minced1 can stewed tomatoes1 can chopped tomatoes2 T chopped green chiles1 T finely chopped fresh cilantro1 t chili powder1/2 t sugar1/4 t dried oregano1 can pinto beans, drained5 c cooked fettuccine, cooked without oil

Saute onion and garlic in a little water. Stir in rest of ingredients. Beans can be mashed slightly if you prefer. Bring to a boil, simmer about 20 minutes. For each serving, top 1 c cooked fettuccine with 1 c sauce. From Healthy Heart Cookbook.

Spicy Lentil Spaghetti

3/4 c chopped onion2 cloves garlic, minced4 c water, (may need more)1 1/2 c dried lentils1 t crushed red pepper1/2 t salt1/2 t pepper1 can chopped tomatoes1 can tomato paste (6 oz)1 T vinegar1 veggie cube1/2 t basil1/2 t oregano6 c cooked spaghetti, cooked without oil

Combine all ingredients, bring to a boil. Reduce heat and simmer 1-1 1/4 hours, stirring occasionally. For each serving, top 1 c spaghetti with 1 c sauce. From Healthy Heart cookbook.

Cabbage Rice II

1 medium onion, finely chopped1 small head of cabbage, chopped2 stalks celery, finely chopped or 2 sprigs mint

salt and pepper to taste1 can tomatoes1 can tomato puree

water as needed2 c rice

Saute onions in oil until limp. Add cabbage, celery or mint, salt and pepper and stir fry until browned. Add tomatoes, puree, and water. Boil until cabbage is tender, checking liquid and adding enough water, if necessary, to cook rice. Stir in rice and simmer until rice is flaky and liquid is absorbed.

Super Easy Vegan Pancakes[http://www.vegweb.com/]

1 1/2 c flour (more if needed)2 T sugar2 t baking powder1/2 t salt2 T oil1 1/2 c water

Mix dry ingredients and wet ingredients separately. Combine to make pancake batter. Cook on a greased griddle.

Easy Pancake/Waffle Recipe[http://www.vegweb.com/]

2 c whole wheat flour (bread flour, not pastry)2 t baking powder2 T applesauce1 T light unsulphured molasses1 c low fat soy milk1 c apple juice

Add all ingredients in the order given and then mix. Cook however you cook pancakes and waffles. If large enough, fresh fruit may be added to the cake on the griddle.

Rhonda's Black Bean Veggie Burritos[http://www.vegweb.com/]

1 green or red pepper, seeded and chopped1 onion, chopped1-4 cloves garlic, minced1 jalapeno pepper (optional)

balsamic vinegarcumin, thyme, cayenne to taste (try 1 t of each)

2 cans black beans, drained1 can corn kernels, drained1 small can tomato paste1-2 Tsoy sauce

flour tortillas

Saute vegetables in balsamic vinegar with the spices until soft and onion is clear. Add rest of the ingredients except tortillas, stir, and cook until warm. Should be thick, not liquid. Spoon into flour tortillas, roll up, and bake for 10-15 minutes.

Justin's French Toast [http://www.vegweb.com/]

1/2 c soy milk3 T flour2 t sugar1/2 t cinnamon1/4 c water

bread

Mix everything in a bowl making sure there's no lumps. Coat both sides of the bread and fry on a greased griddle or frying pan.

Breakfast Tacos [http://www.vegweb.com/]

two good sized red potatoessmall onionbell peppergreen onionsdash of: cumin, chili powder, garlic, oregano, basil,

pepperpinch of saltfresh cilantrobit of oiltomatoeswhole wheat tortillassalsa (optional)lime (optional)

Dice up potatoes and cook in lightly oiled pan. Add diced onions, bell pepper, and green onions. Brown. Add spices. Add diced tomatoes. Cook until potatoes are done. Add fresh cilantro.

Warm tortillas, add potato mixture. Optionally add fresh lime juice and/or salsa to the burritos.

Potato Pancakes [http://www.vegweb.com/]

1/4 c oat flour (or powdered rolled oats)1 c shredded potatoes1/4 c onion, chopped

salt and fresh ground black pepper to taste

Mix oat flour in enough water to make pancake batter. Add onions, potatoes, salt and pepper. Spoon batter to form 3 or 4 large pancakes onto lightly oiled pan. Cook at medium heat until bottom is golden brown with a few darker spots, turn and cook other side. Serve with unsweetened natural applesauce.

Tuna Noodle Casserole

1 large can of tuna (12 oz)12 oz noodles - no-egg egg noodles or linguine (if

using linguine, break it up into thirds)3 stalks of celery, chopped fine6 scallions, chopped

some green olives choppedsome sweet red pepper chopped(any other veggies you'd like to add)lots of fresh parsley chopped really fineKraft Extra-Zesty Italian salad dressing - maybe

3/4 cup.

Cook the noodles and mix with some of the dressing while still hot. Then mix all the rest together.

Pasta Sauce

Mash garlic, fresh basil, olive oil and salt into a green, garlic cream. Mix with crushed, cold, canned tomatoes, and pour over fresh pasta.

Fried Eggplants with Walnuts

2 lb medium eggplants1/2 c vegetable oil1 c walnuts, shelled1 T vinegar2 T fresh cilantro, chopped1 T fresh parsley, chopped1 T fresh celery, chopped1 T fresh basil, chopped2-3 cloves garlic1 t each ground red hot pepper, marigold, seeds of

coriander, fenugreek1/2 c water

salt

Cut the eggplants in two lengthwise, salt them and an hour later wash and squeeze them out well. Heat vegetable oil in a skillet and fry the eggplants on both sides until browned.

Grind the walnuts with the garlic. Stir in the spices and the chopped herbs, vinegar and salt. Pour cold boiled water little by little into walnut mixture until it is sour cream thick.

Spread each half of the eggplants with the walnut mixture and fold them in two.

Chickpea Burgers

2 scallions, coarsely chopped1/4 c chopped fresh parsley, or to taste1/4 c walnuts or other nuts1/4 c wheat germ (or flour)2 16 oz cans chickpeas, drained and rinsed1 t curry powder1/4 c potato starch

Preheat the oven to 375.

In a food processor with steel blade (or blender, although the blender is a *lot* slower!), chop the parsley, scallions, nuts, wheat germ, and chickpeas. Dump into a bowl and add remaining ingredients. Line a baking sheet with aluminum foil and spray with cooking spray. Divide batter into 6 patties (again, I go for four; if you do, bake them a little longer than the recommended time), and arrange them on the sheet. Bake 10-12 minutes, or until firm to the touch.

French Toast

1/3 c flour2 t sugar

pinch of salt2/3 c soy milk, rice milk, or non-dairy creamer1 t vanilla1 T oil (less if using creamer)

Mix dry ingredients. Mix wet ingredients. Combine. Dip bread in, then fry in margarine. Serve with margarine, syrup, and powdered sugar.

TVP Sloppy Joes

2 small/medium green peppers2 medium or 4 small onions1 1/2 c boiling water2 1/2 c tomato sauce1 1/2 c TVP granules2 T mustard, or more (try dijon -- you'll like it!)2 t chili powder (or more)1/4 t salt1 T (or so) soy sauce1/2 t pepper1 t sugar (optional)

In a very large frying pan, saute onions and peppers (in water, cooking spray, or oil) until tender. Add remaining ingredients and stir well. Cook on medium heat for 20 minutes, stirring occasionally. (Recipe says to cover pan. If I do, this takes 'way longer than 20 minutes to cook down to an acceptable lack of wateriness. May be a peculiarity of my stove, or of this recipe.) Serve over toast, English muffins, or rice (or couscous, or quinoa, etc.).

Japanese Eggplant Dish

1 T rice wine or cider vinegar1 T soy sauce1 T hoisin sauce (optional)3 T toasted sesame oil1 T sugar2 T minced fresh ginger3 garlic cloves, minced8 sm Japanese eggplants (4 oz each), halved

lengthwise2 T oil

saltfreshly ground black pepper

2 scallions, minced

Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame oil, sugar, ginger and garlic in a small bowl. Brush oil over all surfaces of eggplant and sprinkle with salt and pepper to taste. Prepare barbecue grill (medium heat). Place eggplant, cut side down, on grill and let cook 5 minutes. Turn eggplant and brush with glaze; continue cooking until eggplant is very soft. Transfer eggplant to serving platter and drizzle with more glaze. Sprinkle with minced scallions and serve. Serves 4.

Adapted by Karen Mintzias, from a recipe in: "Fine Cooking" (August/September 1995)

Mushroom Sandwiches

Last night we had mushroom sandwiches. I sauted some sliced mushrooms and onions in a little oil with salt and pepper to taste. Then I spread hamburger buns with Tofu-Onion spread. Put on a pile of mushrooms sliced tomatoes and lettuce. To make tofu-onion spread put a box of silken tofu (the regular is a little grainy) in the food processor or blender with 1-2 tablespoons of lemon juice and process until it is smooth. Mix in one envelope of onion soup mix. Lipton Recipe Secrets Onion is fasting (at least until they "improve" it).

DESSERTS

Lenten Chocolate Cake[A Lenten Cookbook for Orthodox Christians]

3 c flour2 t soda6 T cocoa (Ghirardelli is excellent)1 t salt2 c sugar3 T vinegar2 t vanilla3/4 c oil2 c cold water

Measure flour, soda, cocoa, salt, and sugar into large mixing bowl. Add vinegar, vanilla, oil and water and mix well. Pour batter into greased 9 x 13-inch baking pan. Bake at 350 degrees for 45 minutes. CHOCOLATE ICING: Mix powdered sugar, cocoa, and a little softened margarine. Add enough warm water to make a smooth, creamy icing.

Cherry Dump Cake

1 can cherry pie filling (21 oz)1 can crushed pineapple (20 oz) (DON'T DRAIN)1 yellow cake mix1 stick margarine (1/2 cup), melted1 cup crushed walnuts or pecans

Layer ingredients in order given in ungreased 9 x 13 pan. Bake at 350 for 50-55 minutes.

Cherryettes

2 1/4 c flour1/8 t salt3/4 c powdered sugar1 c margarine, softened1 t vanilla1 t almond flavoring1/2 c chopped maraschino cherries1/4 c chopped walnuts

Mix well. Shape into balls. Bake at 350 degrees for 15-18 min on ungreased cookie sheet. If desired, frost with icing made from powdered sugar and water or cherry juice.

Russian Tea Cakes

1 c margarine1/2 c powdered sugar1/2 t salt2 1/2 c flour1/2 c walnuts

Cream margarine and powdered sugar. Add salt and flour, mixing well. Add walnuts and chill. Shape into balls and bake at 400 degrees for 10-12 min on ungreased cookie sheet. Roll in powdered sugar once while hot and again when cool. This is easier if you just put the sugar in a plastic bag, add a few cookies at a time, and shake gently.

Lenten Peach Crisp

2 16 oz cans sliced cling peaches, drained1/2 c brown sugar3/4 c granulated sugar1 1/2 c flour2/3 c margarine

Grease a 9 x 12 baking pan. Place drained peaches in bottom of pan. Sprinkle brown sugar over peaches, stirring to coat all peaches with the brown sugar. In a bowl mix sugar and flour. Cut margarine into sugar and flour until crumbly. Sprinkle over peaches. Bake at 400 degrees for 40 minutes or until top browns. Spoon into individual serving dishes and top with non-dairy creamer.

Spiced Pecans

2 c pecans5 T water1 1/4 t cinnamon1/4 t salt1 1/2 t vanilla1 c sugar

Boil water, cinnamon, salt, vanilla, and sugar to soft ball stage. Remove from heat and pour the nuts in. Stir until the sugar mixture begins to cream. Spread on brown paper or foil. Separate and cool.

Apple Crumb Pie

4 lg tart applesplain pastry for one-crust pie

1/2 c sugar1 t cinnamon1/2 c sugar3/4 c flour1/3 c margarine

Peel and slice apples into a pastry-lined pie plate. Mix sugar and cinnamon and sprinkle apples as they are placed in the pie plate. Mix remaining 1/2 c sugar with flour. Cut in margarine until crumbly. Sprinkle over apples. Bake at 450 degrees 10 minutes, then 350 degrees for 40 minutes.

Gingerbread Cookies

1/3 c soft margarine1 c brown sugar, packed1 1/2 c molasses2/3 c cold water7 c flour2 t baking soda1 t salt1 t allspice1 t ginger1 t cloves1 t cinnamon

Mix margarine, brown sugar, and molasses. Stir in water. Sift dry ingredients together and add to mixture. Roll dough 3/8 inch thick and cut with gingerbread man cutter. Decorate with raisins or cinnamon candies, if desired. Bake on a lightly greased pan at 350 degrees for 12-15 minutes.

Buckeyes

1 1/2 lb powdered sugar1 lb peanut butter1/2 lb margarine12 oz chocolate chips1/2 slabparaffin

Mix first three ingredients with your hands. Roll into balls about 1 inch in diameter. Begin melting paraffin over low heat. As it liquifies, add the chocolate chips, stirring frequently. Keep the heat very low, or the chocolate will "seize up" into a disgusting, unmeltable mass. (Don't even think about trying to do this in the microwave, either - the paraffin won't melt until long after the chocolate is past salvaging). Using a toothpick, pick up each ball and dip in chocolate. When finished, go back and touch up the holes with chocolate. Actually, to make these look like real buckeyes, they should only be dipped halfway, leaving the tan filling showing. The holes can then be smoothed gently with a finger. However, true chocaholics prefer the fully dipped version. Any extra chocolate can be spread on waxed paper to cool into edible chocolate slabs.

Peanut Butter Popcorn

2 qts popped popcorn1/2 c sugar1/2 c light corn syrup or honey1/2 c peanut butter1/2 t vanilla or maple flavoring

Bring sugar and corn syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Pour over popcorn, stirring to coat.

Marshmallow Crispy Treats

1/4 c (1/2 stick) margarine6 c miniature marshmallows6 c crisp rice cereal

Microwave margarine in large mixing bowl on high 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Microwave 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Immediately add cereal; stir until well coated. Press into greased 13x9 baking pan. Cool; cut into squares.

Note: Margarine and marshmallows may also be melted in a saucepan over low heat.

Strawberry Pie

plain pastry for one-crust piefresh strawberries

1 c water3/4 c sugar3 T cornstarch3 T strawberry jello

red cake coloring

Bake crust. Wash and remove tops from strawberries. Slice if desired. Place in baked crust. Boil remaining ingredients until thick. Pour over strawberries. Refrigerate until set.

Rhubarb Crunch

1 c quick oats1 c flour1 c brown sugar1 stick margarine, melted3 c diced rhubarb1 c white sugar1 tcinnamon1 T water

Mix first four ingredients. Press half of mixture into 8x8 pan. Mix remaining ingredients and spread over crust. Sprinkle with remaining crust mixture. Bake at 350 degrees 1 hour.

Brownies[The Vegetarian No-Cholesterol Barbeque Cookbook]

2 c flour2 c sugar1/2 c cocoa1 t baking powder3/8 t salt1 c water1 c vegetable oil1 t vanilla1/4 c chopped walnuts

Preheat over to 350 degrees.

Sift the flour, sugar, cocoa, baking powder, and salt into a mixing bowl. Combine the water, oil, and vanilla and pour over the dry ingredients. Stir until well blended. Mix in the walnuts. Bake in a nonstick 9x13 inch pan for 25 to 30 minutes.

Cloister Molasses-Apple Cake[From a Monastery Kitchen]

1 1/2 c apples, peeled and thinly sliced3/4 c molasses1/3 c margarine or shortening1/2 c hot water2 1/2 c flour1/2 c sugar1 t cinnamon1/2 t cloves1/4 t nutmeg1 T baking powder1/4 t salt

Preheat oven to 350 degrees.

Cook the apples in the molasses slowly until they are tender, stirring frequently to prevent scorching.

Melt the margarine or shortening in the hot water. Sift all dry ingredients and gradually add to the hot-water mixture, stirring constantly to keep smooth. Stir in molasses and apple mixture.

Pour the entire mixture into a well-greased oblong 8x12 inch pan. Bake for about 30 minutes. Serve warm.

Paschal Spice Ring [From a Monastery Kitchen]

3 T shortening1 c sugar1 t baking soda1 10 3/4 oz can condensed tomato soup2 c flour1 t cinnamon1 t mace \1 t nutmeg > mixed1 t cloves /1 1/2 c raisins or candied fruit peel

Preheat over to 325 degrees.

Cream shortening and sugar. Stir baking soda into soup. Sift flour and spices together and combine with the creamed shortening and sugar. Stir well. Add the soup and raisins or candied fruit peel. Mix well. Bake in a 10 inch tube pan for 35 minutes (or more - 50 minutes worked well for me). Remove from pan and allow to cool.

Orange Icing [From a Monastery Kitchen]

4 T soft margarine1/4 t salt1/2 lb confectioners' sugar1/4 c frozen orange juice concentrate, thawed

Cream margarine, add salt and a little sugar, and work together well. Add additional sugar and orange juice concentrate alternately in small portions, mixing thoroughly until icing is of good spreading consistency. Frost cooled cake.

Carries Crispy Treats [http://www.vegweb.com/]

1 c sugar1 c light corn syrup3/4 c peanut butter1 pkg (12 oz) chocolate chips6 c Rice Krispies cereal

In a large saucepan combine sugar and corn syrup. Mix over medium heat until bubbly. Remove from heat and add peanut butter. Add the cereal and mix until well coated. Pour the mixture into a well greased 9x13 pan. Melt the chocolate chips in a double boiler. Spread over cereal. Refrigerate until chocolate is hard.

Tofu-Pumpkin Pie

1 lb silken tofu16 oz canned pumpkin puree1 t ground cinnamon1/4 t ground nutmeg1/2 t salt1 t vanilla3/4 c light brown sugar1/4 t ground cloves1/3 c vegetable oil1 t ground ginger

unbaked 9" pie crust

Preheat oven 350 degrees. Combine all filling ingredients in food processor. Process until smooth. Pour into crust. Bake one hour.

Squash Apple Crisp

Toss together:

1 apple, peeled, cored and sliced1/2 butternut squash, peeled, seeded and chopped into

1/2 inch pieces1/2 t cinnamon1 T sugar1 T flour

dash salt1 t lemon juice

Divide mixture between two 2-cup greased baking dishes. Add water to cover bottoms of dishes.

Then mix together:

1/2 c oats1/4 c flour

dash salt1/2 t cinnamon1/4 c brown sugar1/4 c oil

Pat this mixture on top of the apple mixture, and bake at 375 degrees for about 25 minutes. Serves 2 to 4.

NATIVITY EVE

Selected recipes from a booklet was put out by the St. Catherine's Altar Guild of the Sts. Peter & Paul Orthodox Church (OCA) in 1982.

Introduction (excerpt)

The entire family gathers for the supper at dusk. If any member of the family is absent or has died during the preceding year, a vacant chair at the table symbolizes his or her spiritual participation in this meal. In some areas, straw was spread under the table to remind the family of the lowly birthplace of the Savior. The central focus of the holy supper is a blessed candle which is lighted by the mistress of the home, grandmother, mother or elder sister...

The traditional supper consists of 12 dishes to symbolize the 12 apostles. Although the menu may vary, preparation of these dishes is a ritual, and serving, another. In most homes, the prepared dishes are brought to the table and eaten one at a time only after prayers have been offered by the family ending with the Christmas troparion: Thy Nativity O Christ our God.....

The family proceeds to church where they participate in the Vigil service with great joy. Carols are sung by groups of young people as they travel from home to home. Traditionally, gifts are exchanged on the feast day of St. Nicholas, and Christmas is devoted to gift giving only to Jesus.

Menu

Wine and Holy waterHoney and BobalkiPagach and GarlicDark Bread and SaltMushroom SoupBarleyDried PeasPirohiStuffed Cabbage and SauerkrautKutyaPrune CompoteFresh fruit, nuts, tea with lemon

Bobalki

1 pkg yeast1 T sugar1 t salt1/2 c water3 c flour2 c water1/4 c oil

Dissolve yeast in water , add salt and 1 T sugar and let set 60 minutes. Sift flour, add yeast mixture and remaining ingredients. Knead. Let rise until doubled. Punch down, pinch off portions of dough about the size of a walnut and roll into a long roll (cigar-like), place on a greased cookie sheet. Let rise 20 min. Bake 350 degrees for 5 minutes or until lightly browned. Place in a colander and pour boiling water over them. Combine 1 c poppy seeds, ground, 2 T honey, and 1/4 c hot water, add to bobalki.

Pagach

1 c scalded water1 pkg yeast1 T shortening2 t salt1 c warm water1-1/2 lbs flour (or 6 cups)1 T sugar

Dissolve yeast in 1/2 c water. Pour 1/2 c water over shortening and sugar. Cool. Add dissolved yeast. Sift flour and salt into deep bowl, add yeast mixture with remaining water. Knead well. cover with cloth and set aside in warm place for 2 hours. Turn out onto board. divide dough into 3 portions, cover each with bowl or towel and let rest for 10 minutes. Take 1 piece at a time, turn over, flatten in center of your hand, the palm, then roll flat with rolling pin (about 1 or 1-1/2 inches thick). Roll 12 inches in diameter. Make indentation in center of dough and place filling and pinch dough together until covered. Turn dough over with filling and press carefully with back of hand all around, then roll out slowly with rolling pin, so that the filling will not break through, to 12 inches in diameter. Bake at 375 for 10 minutes, then turn over and bake for another 10 minutes.

Pagach Filling:

Cabbage - 1 lb cabbage chopped fine, add 1 T salt and set aside for 15 min., squeeze out water, and fry in 1 T oil. Allow to brown, stir occasionally, cool.

Potato (non-fasting) - 2 large cooked and mashed potatoes, cut fine sharp cheese before mashing, add to potatoes, stir, cool.

Cottage cheese (non-fasting) - 1/2 c dry cottage cheese, 1 egg yolk, 1 t butter, pinch of salt, combine thoroughly.

Dry Mushroom Soup

1/4 lb imported dry mushrooms1/2 c sauerkraut juice1 stalk celery4 sprigs parsley1/4 t pepper1 T salt1 qt water3 T oil1 small onion3 T flour

Cut mushrooms into small pieces, soak for 2 hours, then rinse. Cover mushrooms with water in a pot. Add vegetables, and cook until tender, about 1 hour. Chop onions and fry in oil, add to soup. Add sauerkraut juice. Brown flour in oil from onions until nut brown. Pour 1 c soup into browned flour. Mix well and add to soup. Bring to boiling point and serve. (remove celery & parsley before serving)

Barley

1 c quick barley, uncooked3 1/2 c water1 T salt

Stir barley into boiling salted water, cook over low head until done, stirring occasionally. Drain, serve barley with fried onion in oil. Makes 3 servings.

Kutya

1 c high grade wheat1 t salt1/2 c poppy seed1 c honey1 c ground walnuts

Wash wheat in a sieve and soak overnight. Cook wheat in the same water, bringing to a boil. Cover and simmer until very tender, 2 - 3 hours. Stir a few times. Add t salt, wash about 1/2 c or more of poppy seed by scalding it with boiling water and draining the water. Grind the poppyseed, using finest blade, add 1 c honey. Stir in the ground poppyseed and cook the kutya. Add 1 c ground walnuts.

Prune Compote

1/2 lb dried apricots1/2 lb dried prunes4 slices lemon4 slices orange4 c water1/2 c brown sugar2 cinnamon sticks

Wash fruit, let soak in cold water 1 hour. Place in kettle with water and cinnamon. Simmer until tender. Add sugar, let cook 5 minutes. Cool and serve.

Stuffed Cabbage

2 c cooked rice1 head cabbage2 1/2 t salt1/4 t pepper1 large onion1 c mushrooms3 T oil2 T chopped dill1 large can tomatoes or 2 lbs fresh1 c water

Fry onions, mushrooms slightly. Add them to the rice along with salt, pepper, and dill. Steam cabbage (to soften leaves). Cut thick part of the leaf off. Place a ball of rice mixture in the cabbage leaf and roll, pushing the ends in with your finger. Place in roaster, cover with tomatoes (1 large can or 2 lbs fresh), and 1 c water. Bake 1 hour at 350 degrees.

Beet Soup

1 bunch young beetssugar to taste

1 c non-dairy sour creamjuice of 1 lemonsalt & pepper to taste

Peel & wash beets. Cut in small cubes and boil in 1 qt of water until soft (Note: boiling the beets unpeeled keeps the color nicer, and they are really easy to peel after they're cooked). Add lemon juice, sugar, salt & pepper to taste. Boil 5 minutes longer. Stir in sour cream substitute, mix well. Serve either hot or cold.

Pirohi

2 c flour1/2 t salt

margarine2 eggs (non-fasting, see note)1/2 c water1 medium onion

(Note: for fast: omit eggs; use oil or other egg substitute)

Mix flour, eggs, salt and enough water to make a medium soft dough. Knead well and roll out thin, but thick enough to hold its fillings. Cut with biscuit cutter. On each round, place 1 t filling. Fold over, pinch edges together well. Drop into boiling , salted water, cook until they rise back up to the surface.. Drain and rinse quickly in small amount of cold water. Saute chopped onion until lightly browned and pour over the pirohi.

Fillings:

Prunes - cook prunes until tender, pit, mash.

Potato - 4 large potatoes, 1 t salt. 1/2 lb cheese (if not fasting), cook potatoes, drain and mash, add cheese (if using) and salt.

Mushroom Gravy

1/2 c oil6 T flour2 c tomatoes

1large onion1 c mushrooms

salt & pepper to taste

Brown flour in oil. Slice onion think and fry in oil, brown a little, add the rest of the ingredients. Cook until thick.

Drop Dough

1/2 t salt1 c flour1/3 c water

Mix ingredients, then knead well. Grate dough. Add to soup mixture and cook until tender. Serve in bowls.

Mushroom Soup With Drop Dough

4 medium potatoessalt to taste

3 T oil3 T flour2 1/2 qts water1 pint chopped mushrooms

drop dough1 small onion, chopped

Cook potatoes in salt water until half done. Add mushrooms and cook until potatoes are tender. Brown onion and flour in oil and add to soup mixture. Bring to boil and simmer about 5 minutes. Add drop dough.

Zaprashka

2 T oil3 T flour1 c water

Fry oil and flour together until brown. Add water to ingredients and stir until all lumps are out and mixture is smooth.

Pea Soup

1 c peas (soak overnight)2 T oil2 celery stalks2-3 potatoes4 c water1-2 bay leaves2 carrots1 small onion, chopped

garlic if desiredsalt & pepper to taste

Boil peas about 1 hour, then add onion, garlic, celery, bay leaves, oil, salt & pepper. Cook about 1/2 hour longer. Add potatoes, cook until potatoes are done.

Lima Bean Soup

3 c water1 c large quick cooking lima beans1/2 medium onion1/3 c rice1 medium potato, cubed2 T flour3 T oil

Soak lima beans in 2 qts water for 1 hour. Cook 1 hour. Add rice and when almost done, add potato. Fry onion to golden brown in oil. Blend in flour. When thoroughly blended, add water. Bring to boiling, add to soup, season to taste.

Potato Babka

2 lbs potatoes1 large onion2 T margarine1/2 t baking powder2 T flour

salt & pepper

Peel potatoes and grate. Chop onions, fry lightly in 2 T margarine and add to the grated potatoes. Season with salt & pepper. Add baking powder and mix well. Grease a baking dish, put in the potato mixture, bake in 350 oven for 1 hour.

[end of St. Catherine's Altar Guild booklet]

The Twelve Traditional Fasting Foods of the Nativity Holy Supper

1. Oven Baked Potatoes

2. Sauerkraut

3. Mushroom Gravy

4. Pierohi - Vareniki

5. Butter Beans

6. Peas and Green Beans

7. Grains: Wheat Kutya, Barley

8. Stewed Fruit

9. Lenten Bread

10.Salt (just a little bit)

11.Honey

12.Garlic

MISCELLANEOUS

Hummus

2 T toasted sesame tahini (health food store)2 c pureed cooked garbanzo beans1-2 cloves minced garlic

juice of 1/2 lemon1/2 t olive oil

salt to taste

Garbanzo beans may be canned or cooked yourself. If you do cook them, do it for 2-3 hours so they are nice and soft, otherwise the hummus will be lumpy. Either way, use a blender and enough can or cooking liquid to produce a creamy consistency. Add the other ingredients to the blender and blend until smooth. Serve with crackers or pita.

Cantonese Pickled Vegetables

1/2 turnip 1 cucumber combined amount: about 2 cups1/2 carrot 10 slices ginger root1/2 hot red pepper, shredded1 1/2 t salt1 T sugar1 T vinegar

Cut vegetables into bite-size pieces; add ginger root, red pepper, and salt. Mix and let stand 6 hours. Lightly rinse vegetables, drain, and add sugar and vinegar. Mix and let stand 6 hours in refrigerator. Note: Vegetables may be diced, shredded, or diagonally cross-cut into big or little pieces as desired, with the soaking time revised accordingly.

Non-Egg Aioli

1 boiled potato4-6 cloves fresh garlic, chopped1/4 c finely chopped parsley1/4 c blanched crushed almonds3-4 T red wine vinegar1 1/2 - 2 c oil1 t salt1/4 t freshly ground black pepper

Peel and mash boiled potato (use a #1 baking potato - may bake, rather than boil it, but don't use dehydrated potatoes).

Place 2/3 cup mashed potato in a bowl.

Place garlic, parsley, almonds, and part of potato mixture in blender (do NOT use a food processor). Add vinegar and 1/2 cup oil and blend to a paste.

Slowly add more potato and blend again, alternating with remaining oil until mixture is the consistency of a thick mayonnaise. If mixture becomes too thick, thin with water or dry white wine.

Add salt and pepper to taste, and if desired, a few more drops of wine vinegar. Serve with crackers or chips.

Yield: 2 - 2 1/2 cups

Gluten Balls [World-of-the-East Vegetarian Cooking]

1 lb gluten flour (about 3-3/4 c)

Put the flour in a large bowl. Slowly add about 1-1/2 c (or a bit more) water and bring the flour together to make an unsticky ball of medium firmness.

Knead for 10-12 min until the dough is smooth. Leave the dough in a bowl, covered with some aluminum foil, for 1 hr. Knead the dough briefly again. Form a ball and put the dough back in the bowl. Now cover the ball of dough with cold water and leave overnight.

Begin to wash the dough: Treat the dough like a piece of sponge and squeeze it under the water. Keep doing this until the water turns very milky from the starch. Throw the water away and cover the dough with fresh cold water. Repeat several times, until you are left with just gluten. Drain on a tilted board for 15 min.

FOR FRYING:

Set up a platter lined with paper towels. Preheat oil for deep frying to 325 degrees.

Break the dough into 1 inch balls, working each in your hand so it is as round as possible.

Drop balls into oil. Baste gently but constantly with the hot oil. Fry at least 4 min. The balls should expand to at least twice their size and turn a reddish color on the outside. If they brown too fast, they will not expand properly. Adjust the heat as needed.

Remove balls with a slotted spoon and leave to drain on the platter. The balls will collapse as they cool.

FOR BAKING:

Preheat over to 375 degrees. Grease a cookie sheet lightly with oil. Break the dough into 1/2 inch balls and lay as many as will fit on the cookie sheet, about 2-1/2 inches

apart. Bake for 15-20 min or until they are quite puffed up and lightly browned.

When fried or baked gluten balls have cooled, they should be packed in plastic bags or containers and either refrigerated or frozen. They should last in the refrigerator for at least 3 days. To defrost frozen balls, just throw them into boiling water or boiling stock and cook for a few minutes.

Baked balls are particularly suited to light stews and soups. Fried balls are better in heartier stews and in stir-fried dishes.

Onion Roasted Potatoes

1 envelope dry onion soup mix2 lb potatoes, cut into large chunks1/3 c olive or vegetable oil

Preheat over to 450 degrees. Place all ingredients in large plastic bag. Close and shake until potatoes are evenly coated. Empty into a shallow baking or roasting pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish with chopped parsley if desired.

Note: Sliced carrots may be substituted for some of the potatoes.

Poor Man's Caviar

1 large eggplant (about 2 lbs)1 c finely chopped onion6 T olive oil1/2 c finely chopped green pepper1 t finely chopped garlic2 large ripe tomatoes, peeled, seeded, and finely

chopped1/2 t sugar2 t salt

freshly ground black pepper2-3 Tlemon juice

Preheat oven to 425 degrees. Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and its skin is charred and blistered.

Meanwhile, cook the onions in 4 T of the oil over moderate heat for 6-8 min until they are soft but not brown. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 min longer. With a rubber spatula scrape the contents of the skillet into a mixing bowl.

Remove the skin from the eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a puree. Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and few grindings of black pepper. Mix together thoroughly. Heat the remaining 2 T of oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stirring constantly, then turn the heat to low, cover, and simmer for an hour. Remove the cover and cook an additional half hour, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 T of lemon juice and taste for seasoning, adding more salt, pepper, and lemon juice to taste. Transfer to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on

small squares of bread or crackers.

Marinated Mushrooms

2/3 c olive oil1/2 c water

juice of 2 lemons1 bay leaf2 garlic cloves, bruised with flat of knife6 whole peppercorns1/2 t salt1 lb small whole fresh mushrooms

Combine the all ingredients except the mushrooms in a 10-12" enameled or stainless steel skillet and bring to a boil over moderate heat. Reduce the heat, cover and simmer for 15 minutes. Strain and return to the skillet; bring to a simmer over low heat. Drop the mushrooms into the marinade and simmer, turning them over from time to time, for 5 minutes.

Let the mushrooms cool in the marinade. Serve at room temperature, or, after they have cooled, refrigerate and serve cold. They will keep in the refrigerator at least 2 days. Before serving, lift the mushrooms from the marinade with a slotted spoon and arrange on a platter. Serve as part of an antipasto.

Traditional Chex Party Mix

6 T margarine (stick - not spread or tub product)2 T Worcestershire sauce1 1/2 t seasoned salt (such as Lawry's)3/4 t garlic powder1/2 t onion powder3 c Corn Chex cereal3 c Rice Chex cereal3 c Wheat Chex cereal1 c mixed nuts*1 c pretzels*1 c garlic-flavor bagel chips*

Heat oven to 250 degrees. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

Microwave directions: Melt margarine in large microwavable bowl uncovered on high. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on high 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

*Experiment with different types of nuts and other items such as oyster crackers, goldfish or other cheese crackers (if non-fast day), etc.

Hot and Spicy Chex Party Mix

1/4 c margarine (stick - not spread or tub product)1 T Worcestershire sauce1 1/4 t seasoned salt2-3 t red pepper sauce3 c Corn Chex cereal3 c Rice Chex cereal3 c Wheat Chex cereal1 c mixed nuts1 c pretzels

Follow instructions for Traditional Chex Party Mix. Add 1 c bite-size cheese crackers for non-fast days.

Curry Party Mix

1/2 c margarine1 1/4 t seasoned salt1 1/4-2 t curry powder1/2 t onion powder4 1/2 t Worcestershire sauce2 2/3 c Corn Chex cereal2 2/3 c Rice Chex cereal2 2/3 c Wheat Chex cereal1 c chow mein noodles1 c golden raisins

Follow instructions for Traditional Chex Party Mix.

Oriental Party Mix

1/4 c margarine1 T soy sauce1/2 t salt1/4 t ground ginger1 1/2 c Corn Chex cereal1 1/2 c Rice Chex cereal1 1/2 c Wheat Chex cereal1 c walnuts1/2 c chow mein noodles

Follow instructions for Traditional Chex Party Mix, baking only 45 minutes or microwaving only 3 1/4 to 4 minutes in the final step.

Chex Muddy Buddies

9 c Chex cereal (any variety)1 pkg (6 oz) semisweet chocolate chips (1 cup)1/2 c peanut butter1/4 c margarine (stick - not spread or tub product)1/2 t vanilla1 1/2 c powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter, and margarine in 1 quart microwavable bowl on high 1 minute; stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food-storage bag; add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool.

Note: chocolate chips, peanut butter, and margarine may be melted in a 1-quart saucepan over low heat, stirring frequently, until melted.

Cinnamon Munch

1/3 c sugar1 1/4 t ground cinnamon1/4 c margarine4 c Corn or Rice Chex cereal

Combine sugar and cinnamon; set aside. In large skillet melt margarine over low heat. Add Chex. Heat and stir gently until all pieces are coated. Continue to heat and stir 5-6 minutes. Sprinkle half the cinnamon-sugar mixture evenly over Chex. Stir to bring unsugared pieces to top. Sprinkle with remaining cinnamon-sugar. Heat and stir 1 minute longer. Spread on absorbent paper to cool.

Black Bean Dip

1 can Campbell's black bean soup1 medium onion, minced fine3-4 cloves garlic, minced fine

lemon juice and tobasco to taste

Mix all ingredients thoroughly. Serve with tortilla chips.

Stuffed Acorn Squash

3 small acorn squash2 c cooked rice1/2 c chopped onion1/2 c veggie broth1/2 c raisins1/3 c dry-roasted walnuts1/4 t pepper

Cut each squash in half and spoon out seeds. Bake upside down in water at 350 degrees for roughly 45 minutes to 1 hour. Cook and combine remaining ingredients and spoon into squash. Alternatively, combine all ingredients except squash. Fill uncooked squash loosely with mixture. Place squash in 9x13 pan and cover with foil. Bake 1 to 1 1/4 hours, or until squash is tender when pierced with the tip of a knife. From Low Fat Veggie Archives.

Stuffed Acorn Squash II

1/2 c cranberries (can be frozen and thawed)1 small apple, chopped1/4 c chopped raisins

juice and grated peel of 1 small orange1 1/2 T honey

Bake acorn squash upside down at 350 degrees for 1/2 hour in water, second half hour upright stuffed or unstuffed if you prefer to prepare stuffing in a pot. From Fat-free Veggie Archive.

Baked Sweet Potato Chips[http://www.vegweb.com/]

sweet potatovegetable cooking sprayspices such as garlic salt and cinnamon

Heat over to 350 degrees. Peel sweet potato and slice thin, as if for a thick potato chip. Cover a cookie sheet or baking pan with foil, sprayed lightly with vegetable spray. Lay sweet potato chips on the foil, rubbing each one slightly in the veggie spray. Then lightly spray the tops with veggie spray and sprinkle with your favorite spice. Bake for 20 minutes, turn, sprinkle that side, and bake for another 10 minutes. Note: eat immediately - these do not store well.

Baklazhanaya (Eggplant Caviar)

Rinse one large eggplant. Poke with holes, place on a plate, and nuke at full power 5-10 minutes until done (or place in 350 degree oven until soft and mushy). Let cool. Remove innards, toss skins. Run the eggplant through a food processor or blender or just chop it to bits so it isn't stringy. Sprinkle it with maybe a teaspoon of lemon juice both to brighten the flavor and keep it from looking like something that died.

In a pan, saute one large chopped onion and two shredded carrots in oil. Add garlic, mashed eggplant, tomato sauce, and a dash of ketchup, plus salt and pepper to taste. One can also add chopped green peppers or, hey, leave out the carrots, according to taste. Stir over LOW heat. The longer you cook it, the nicer the flavor, until you reach the carbon zone.

If it Doesn't Look Right, run the whole thing through the blender and then cook it some more. Adding a little more ketchup will help. Ketchup always helps.

Great on black bread, good on any other kind as well. Garnish with parsley.

If you let it burn, you can make the pan easier to clean by soaking it right away with water to which you've added baby detergent (Ivory Snow or, better, Dreft), or, if you are babyless, a little baking soda. Helps the carbon flake off the pan.

Eggplant Dip (Babagannouj) {Alma Walker}

2 lg eggplants1/4 c plus 2 T Tahini

juice of 2 lemons2 cloves garlic, crushed1/4 Tsalt and pepper, to taste1 T finely chopped parsley

olive oil

Slit skin of the eggplants, as this will allow steam to escape during cooking. Bake or broil gently until the outside is charred and crisp and begins to split. Scoop out the pulp and mash thoroughly. Mix with Tahini, lemon juice, garlic, salt, and pepper. Continue blending until consistency is smooth. If the mixture is too thick, add water--it will turn a whiter color.

Serve in a glass or pottery dish garnished with chopped parsley, then pour a teaspoon of olive oil into the center. It can also be eaten as a dip with pocket bread, or as a salad with black olives and tomato slices.

Baba Ganovj

12 oz eggplant1-4 cloves of garlic, chopped or crushed2 T tahini paste2-4 T Greek yogurt (optional)2-3 pieces dried apricot (optional)1 T lemon juice

salt to taste

Wash the eggplant but leave the stalk on. Prick it a few times with the tip of a knife.

Bake it over charcoal (this is best) or under a low to medium heat grill with the rack at lowest level. Cook until the skin has blistered and is charred. Times vary but it usually takes more than 20 minutes.

Halve while still hot, and scoop out all the flesh and discard the skin.

Place the eggplant flesh, garlic, tahini, yogurt (if non-fast day) and apricot into a food processor/blender, and pulse to a soft texture. Add the lemon juice and salt. Serves 4.

Tofu Jerky

2 lbs extra firm tofuTeriyaki sauce (Kikkoman's or whatever - but NOT the low-salt variety)Lea & Perrin's Worcestershire Sauce Liquid Smoke

Slice tofu into 1/8-1/4" slices. Lay it out on paper towels (on top of newspaper) to drain for about 30 minutes.

Mix 3/4 c Teriyaki sauce, 3/4 c water, few shakes of Worcestershire sauce(s), 1-5 shakes of liquid smoke. (All this is to "taste", which I learned by making a few batches that "weren't quite.")

Lay drained tofu slices (1 layer) in shallow pans. Cover with

mixture. Cover with plastic wrap. Let it soak overnight in refrigerator.

Next day: If you have a dehydrator, drain off the marinade (you can save it in the fridge for about a week for re-use) lay the slices in the dehydrator, and turn it on. Shift the trays in 12 hours. Should be done the next morning, but depending on how humid your kitchen is, it may take a 2nd or 3rd day to get right. Should be firm, chewy, but not crunchy.

If you do NOT have a dehydrator, take off the plastic wrap, drain the marinade off and put the pans in a cold oven. Turn oven on and set for 250 degrees F. Turn tofu every 2 - 4 hours during day. If it isn't ready by supper time, turn off the oven, leave the tofu in there, and start up again the next day. Same rule applies as to consistency when it is done.

I've had people tell me it tastes like Slim-Jims. If you like it hot, add some Tabasco Sauce (1 - 4 [or more] shakes, depending on the amount of asbestos on your tongue!)Use it to make sandwiches, crumble it in salads, eat it as a snack, dump it into cabbage, add it to pilafs, etc., etc., etc.

Simple Soba (Buckwheat Noodles) with Sesame Oil

1 T safflower oil2 t salt3/4 lb buckwheat noodles (soba)3 T sesame oil1 T tamari (optional)

Bring a large pot of water to a boil and add the safflower oil and salt. Add the buckwheat noodles and cook al dente, about 5 minutes. Remove from the cooking water with a slotted spoon or wire deep-fry skimmer and toss with the sesame oil and optional tamari.Mustard-Dill Sauce

This is from the "Great Good Food" cookbook. It is billed as Scandinavian. Dried dill weed (not seeds) works fine too.

To make 1 1/2 cups:

4 T Dijon mustard1 T white sugar2 T white vinegar1/4 c oil (they say canola)1 T minced fresh dill

Combine all, serve warm or cold. Goes well with baked salmon.

Orange Julius

Blend together in a blender 6 oz orange juice concentrate (try Dole orange/strawberry/pineapple), 2 T sugar or more to taste, 1 t vanilla, and 1 c soy milk/rice milk/creamer. (Try coconut milk!) While blending, add 10 ice cubes. Serves two. (Or one very hot and thirsty person!)

Kvaas

1 gal water1/2 c brown sugar1 c dried fruit (raisins, apples, pears)2 slices of lemon (exotic, not necessary)1/4 t yeast

Boil water, sugar, and dried fruit for 7 minutes. Pour into a gallon jar to cool. When cool put the lemon slices on top. Sprinkle the yeast on the top (or throw in a piece of dried bread, bottom or top, however, you do). Place in a warm place for 12 hours or overnight (bubbles and suds are normal). Filter into empty two liter bottles, tightly close the cap and refrigerate for a day. It makes the carbonation. It gets sparkly, fizzy, refreshing, very nice.You can vary the alcohol content. Leaving the kvaas in the jar longer will increase the alcohol content. This is not a booze per se -- its like a sarsparilla, comes sometimes with a little froth as well. The alcohol content is 'trace' to 2% to illegal for adolescents.

Optional: That is the first fermentation. When that finishes (next morning), filter the kvass, and then add brown sugar which has been boiled to a syrup, warm, not cold or hot. As much as you want, experiment with the sugar and how much longer you want the stuff to ferment. That is up to you. We left it to continue fermenting for days and it eventually turned to vinegar, and nice one, too. Note: When adding sugar be sure NOT to use glass bottles, but plastic.

With the double fermentation its a kind of champagne. It's still fermenting when you drink it. Its a soda. The sodas in the stores are artificially carbonated, with pressure packed gases. This natural combination is a living food.

Sweet Potatoes and Apples

3 large sweet potatoes - or 2 large butternutsquash

2 apples (not red delicious)1 T cinnamon sugar1/2 c orange juice

grated orange peel from 1/2 of the orangeraisins and/or walnuts (optional)

You can make this one of 2 ways:

Bake the sweet potatoes in an oven (microwave is okay, but it's really better baked in a slow oven until the sugar starts to come out. Bake with the peels on. Cool. Then peel & dice in about 1 inch cubes

Then place in a 9x13 pyrex dish. Add peeled, chopped apples & the rest of the ingredients. Mix lightly all together and bake until bubbly (not very long since sweet potatoes are already done, cover the pyrex dish with aluminum foil. Adjust orange juice and cinnamon sugar to your taste.

OR: Peel raw butternut squash and place the raw cubes in the pyrex dish with the rest of the ingredients as above. Cover tightly with aluminum foil. Bake longer since squash is raw.