Zesty Zuchinni Chickpea Salad

This is from the Favorite Brand Names Recipes' Meatless Meals
collection. Comments are mine.
3 medium zucchini (about 6 oz. each)
1/2 tsp salt
5 Tbsp. white vinegar
1 clove garlic, minced (or more if you like garlic)
1/4 tsp dried thyme leaves, crumbled (or 1/2 tsp. fresh thyme, minced)
1/2 cup olive oil
1 cup drained canned chickpeas
1/2 cup sliced pitted ripe olives
3 green onions, minced
1 canned chipotle chili pepper in adobo sauce, drained, seeded, minced
1 ripe avacado
1/3 cup crumbled feta or 3 Tbsp. grated Romano cheese
1 head Boston lettuce, cored, separated into leaves
sliced tomatoes and cilantro sprigs for garnish
Cut Zucchini lebgthwise into halves; cut halves crosswise into 1/4-inch-thich
slices. Place slices in medium bowl; sprinkle with salt. Toss to mix.
Spread on several layers of paper towels. Let stand at room temperature
for 30 minutes to drain.
Combine vinegar, garlic, and thyme in large bowl. Gradually add oil in
thin, steady stream, whisking continuously until dressing is thoroughly
blended.
Pat zucchini dry; add to dressing. Ad chickpeas, olives, and onions; toss
lightly to coat. Cover; refrigerate at least 30 minutes or up to 4 hours,
stiring occasionally.
Add chili to salad just before serving. Stir gently to mix. Peel, pit,
and cut avacado into 1/2-inch cubes. Add avacado and cheese to salad;
toss lightly to mix.
Serve salad in shallow lettuce-lines bowl or plate. Garnish with slices
of tomato and springs of cilantro if desired.

ZUCCHINI BREAD (The best ever!)

2 c. all-purpose flour
1.5 tsp. salt
3 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 c. oil
3 eggs
1 tsp. vanilla
1-1/2 c. sugar
3 c. shredded zucchini
1/2 c. chopped walnuts
1/2 c. raisins
Preheat oven to 350F. Grease two small loaf pans. Sift together flour,
salt, cinnamon, baking soda, baking powder. In a large bowl whisk
together oil, eggs, vanilla, sugar. Stir in flour mixture and remaining
ingredients. Divide into prepared pans. Bake for 55-60 minutes or
until cake tester comes out clean. Cool on wire racks to room
temperature.

Tomato soup

serves 6
ingredients
25g/1oz butter
1 large onion, sliced
1 garlic clove, crushed
2 rashers rindless streaky bacon,
chopped
700g/11⁄2lb tomatoes, peeled and
chopped
1 tablespoon chopped fresh
flat-leaf parsley
1⁄2 teaspoon chopped fresh thyme
1⁄2 teaspoon grated lemon zest
1 teaspoon soft brown sugar
900ml/11⁄2pt vegetable stock
1 tablespoon double cream
salt and freshly ground
black pepper
1 tablespoon chopped fresh chives,
to serve
• Heat the butter in a heavy pan. Sweat the onion for a few minutes until
soft. Add the garlic and bacon. Fry for 2 minutes without browning the
bacon. Add the tomatoes and fry for a further 2 minutes. Add the other
ingredients except the cream and chives. Cook, covered, for 25 minutes.
• Blend or process the soup into a purée, and adjust the seasoning if
necessary. Add a dollop of cream and the chives to each bowl to serve.

Scotch broth

serves 6–8
ingredients
900g/2lb neck of lamb, cubed
1 large onion, chopped
50g/2oz pearl barley
1 bouquet garni
1 large carrot, chopped
1 turnip, chopped
3 leeks, chopped
1⁄2 small white cabbage, shredded
salt and freshly ground
black pepper
• Put the lamb and 1.8 litres/3pt water in a large heavy saucepan, and
bring to the boil. Skim off any scum from the surface, then stir in the
onion, pearl barley and bouquet garni. Bring the soup back to the boil,
part-cover the pan and simmer gently for 1 hour.
• Add the remaining vegetables, and season with salt and pepper. Bring
to the boil again, part-cover and simmer for 35 minutes.
• Use kitchen paper to skim surplus fat from the top of the soup. Discard
the bouquet garni and serve hot.

Stuffed Zuchinnis

Filling:
1 cup of rice Washed and soaked for an hour
2 tbsp Tomato paste (from a small can)
3 Tbsp cooked lentils
1 small onion Grated
3 cloves of garlic crushed (or less ;-))
1 tbsp cinamon
2 tsp cumin
2 tbsp minced fresh cilantro (approximate big time!)
you could also throw in a
salt and pepper
Fill-ees
4 zukes with the tops off and the insides scooped out with a corer or
peeler. ( a long tedious task that I do in front of the TV- be careful to
to break the skin!- yours or the zukes!)
I would double the filling and thus the zukes!
Core those suckers and then throw the filling together in a bowl. Fill
each Zuke only 3/4 full and place the top on it (I taper the top with a
knife so it fits on) Place lettuce leaves in the bottom (so the zukes
don't burn) of a large pot (the biggest you have) and put the zukes in
Bottom down (if you have enough room; if not, put in howeve they will fit
and try to secure in place by wedging potatoes or whateverto keep in place.
Cover with water or brothWELL SALTED- VERY IMPORTANT- MAY BE ADD MORE!)
and add the rest of the small can of tomato paste and a chopped onion and
some garlic, cumin whatever and coover with lid and cook about 45min-1
hour on medium highish till boilin and then reduce to medium/low ish so it
is simmering. After the hour check a zuke to see if the rice is done... if
it is then you are done. Remove the zukes onto a serving platter and spoon
a little liquid over them. (discard lettuce and whatever else) You can
ccover with a onion-mint yohurt sauce and garnish with a sprinkle of
paprika for color. Yum!

Fried Zuchinni

for the batter:
1 egg (beaten)
1/3 cup milk
1 cup flour
salt, pepper,
water if needed
stir batter ingredients until batter is smooth- if it's too thick add
water- otherwise add flour- i get it to where it kinda sticks to the
fork
for the juccini
5-6 juccini- cut either steak fries style, or in 1/4 in. disks
dip juccini in batter
deep-fry in preheated oil (i set the stove on medium high) until
batter is crispy
serve with that good tsatsiki that you've made already :-)

Lathera (translates to THE OILY DISH)

the following is a variation of the above theme, different presentation
the veggoes come out crispier this way
4-5 medium size zuccini, cut in 1/4 in. disks
3-4 medium potatoes, cut in 1/4 in. disks
1-2 medium onions, sliced in thick rings
1-2 medium tomatoes, sliced in 1/4 in. disks
6-7 cloves garlic, peeled and whole
1/2 cup olive oil (or any other oil)
1/2 cup chopped parsley
salt and pepper
2 tblspoons oregano (save for the end!)
arrange in loose layers in the baking tray. try and keep the onion
rings at the bottom of the pan, they get nice and crispy, and the
tomatoes go at the top of the assembly, to let the juices drain down
onto the veggoes
bake for about 1 hour, at medium oven
the oregano should be added a few minutes before taking the tray out
of the oven- burnt oregano loses its flavour, and has a bitter taste
allow to cool before eating

Veggie Burger with Nuts

2 oz bulgur wheat
1/4 cup canola oil
1 1/4 cups finely chopped mushrooms
1 1/2 cups finely chopped carrots
2 cups finely chopped onions
2 tbl minced garlic
3/4 cup walnuts
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup wheat germ
1/3 cup chopped parsley
2 tbl chopped dill
3 tbl tahini (sesame seed paste)
1 1/4 cups cooked chickpeas (if using canned garbanzo beans, make sure they're
well-drained)
3 tbl tamari
3 tbl lemon juice
1/4 tsp cayenne pepper
1/2 tsp salt
3/4 tsp freshly ground pepper
3/4 tsp ground cumin
oil for rubbing burgers and grill
Put bulgur in a bowl of hot water, soak for 10 minutes or until
tender,drain well.
Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins.
Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds,
bulgur, and wheat germ.
Mix sauteed vegetables with parsley, dill, tahini, chickpeas, tamari, lemon
juice, cayenne, salt, pepper, and cumin until blended (small lumps ok). Add
to the sesame-bulgur mixture, mix well. A potato masher is useful at this
stage.
Chill thoroughly to firm the mixture (at least 1 hour in the freezer, more
in the refrigerator).
Shape into patties, pat with oil, cook 4 minutes on each side, flip
carefully with a Wide spatula to keep from falling apart. Serve on toasted
rolls with slices of tomato, sprouts, cucumber, yogurt.
Serves 8 to 10, depending upon size of patties/rolls.

Briami

5-6 large zuccini, cut in 1 in. cubes
3-4 medium potatoes, cut in similar cubes
2 eggplants (the purple, zuccini look-alike) cut in cubes
1 can stewed tomatoes
3-4 cloves garlic crushed
1 onion , cut in large chunks
a couple of bay-leaves
1/2 cup oil (preferably olive, but anny kind will do)
a dash of nutmeg, thyme
salt and pepper
arrange (really throw in!) all the ingredients in your baking pan, and
give them a good mix (another name for this dish is TOURLOU, i.e.
mix-mix)
and bake for about 1 hour at a medium heat oven
keep adding a touch of water to keep the stuff from frying
allow to cool before eatingserve
with a generous amount of oil and juices
and with some bread to clean up the plate!

Vegetarian Stuffed Grape Leaves

3 C. rice, soaked in boiling water and salt for 1hr.
1/2 C. olive oil
Juice of one large lemon
1 bunch green onions, chopped
1 bunch parsley, minced
1 large, firm tomato, choppped
1 tsp. dried mint (optional)
salt and pepper to taste
Thoroughly rince rice and drain well. Mix the rice and all the above
ingredients in a bowl. If you are using fresh grape leaves blanch
in boiling water for a minute. Stuff and cook. You could use torn
grape leaves or slices of tomato to line the bottom of the pan so
that the bottom layer of stuffed grape leaves won't scorch.

Vegetarian Stuffed Grape Leaves

grape leaves, fresh or bottled
1 cup uncooked white rice
1/4 cup olive oil
1/2 lb onion, minced
1/2 cup raisans
(1 tsp coriander, which was my addition to this)
juice of 2 lemons
Heat half the olive oil, fry onions until soft, add rice and stir to
coat. Pour on a glass of water, add raisans and cook until all water is
absorbed. Roll into grape leaves, place grape leaves, seam side down,
in a baking dish (close together), add more water, oil and lemon juice
and bake at 300F for 1 hour.
Now, my changes:
I use the bottled grape leaves, because I like the extra tang from the
pickling juice. I also used green onions (both white and green) instead
of regular onion, and used more of just about everything.
Heat olive oil, fry onions until soft, add rice and stir to coat. Pour
on a glass of water, add raisans and coriander. As water is absorbed,
add more until the rice is firm but no longer crunchy. (I've found that
the one glass method tends to produce crunchy/undercooked rice). Roll
mixture into grape leaves (notes on rolling below) and pack like the
bottom layer of a can of sardines (or like the 12 bunnies in the bed...)
with the seam side down. When the pan is full, add one or two fingers
of water (i.e. pour in water so the height of the water on the side of
the pan is the width of one or two fingers) Squirt lots of lemon juice
on the little suckers. Cover, put in 300F over and bake for 1 hour.
The tops may get a little dry during cooking, but will remoisten when
stored in the refrigorator.

Red pepper soup

serves 6
ingredients
4 red peppers
4 tomatoes
50ml/2fl oz vegetable oil
1⁄2 teaspoon dried marjoram
1⁄2 teaspoon dried mixed herbs
2 garlic cloves, crushed
1 teaspoon mild curry paste
1 red onion, sliced
1 leek, white part only, sliced
1 teaspoon sweet chilli sauce
salt and freshly ground
black pepper
• Cut the peppers into quarters. Remove the seeds and membrane. Grill
until the skin blackens and blisters. Place on a cutting board, cover with
a tea towel and allow to cool before removing and discarding the skin.
• Mark a small cross on the top of each tomato. Put in a bowl and cover
with boiling water for about 2 minutes. Drain and cool. Skin, halve and
remove the seeds.
• Heat the oil in a large heavy pan over a low heat, and add the
marjoram, mixed herbs, garlic and curry paste. Stir for 1 minute until
aromatic, then add the onion and leek. Cook for a further 3 minutes.
Add the cabbage, tomatoes, peppers and 1.2 litres/2pt water. Bring to
the boil, reduce the heat and simmer for 20 minutes.
• Allow the soup to cool slightly, then purée in a blender or food processor
for 30 seconds or until smooth. Return to the pan and reheat gently. Stir
in the chilli sauce, and season with salt and pepper. Serve hot.

Vegetarian Stuffed Grape Leaves (Dolmas)

How about this Dolma recipe from _Try 'em... You'll Like 'em... Even More_,
which is a cookbook published by Congregation Beth David Sisterhood. Anyhow,
Mrs. Leitner has a recipe with no meat in it. This is being printed without
permission, but I at know her and I'm sure she'd be honored to have her
recipe posted here:
0.5 c. veggie oil
4 medium onions (chopped)
1 c. uncooked rice
1 c. parsley (minced)
0.5 c. raisins
0.5 c. tomato sauce
1 c. water
0.75 tsp. allspice
0.5 tsp. pepper
Grape leaves
2 tsp. salt (or less/ to taste)
Saute onions in the oil until browned. Add rice and cook on a low
heat for 20 minutes (covered), stirring occasionally. Add all other
ingredients (except grape leaves, of course) and cook for 5 minutes. When it
has cooled a little, use approx. 1 tsp. of filling per grape leaf and roll up,
as for a burrito. The filling should be totally enclosed. To cook the "raw"
dolmas, line a large pot with grape leaves and arrange the dolmas in the pot.
Put a plate on top to keep them from floating up, and cover with water.
Simmer for about 1 hour.
Mrs. Leitner goes on to mention that these can be served hot (with or without
yogurt) or as a cold appetizer. Basically it's the same recipe as for stuffed
cabbage, except there is no meat or cabbage. I've also tried dolmas elsewhere
that leave out the raisins and tomato sauce, and sometimes add pine nuts to
the mixture, but they are usually a bit more bland.

Vegetarian Gravy

If you have a good veggie base around, it is easy. I make one about every
2 weeks. Unfortunately, I don't do milk any more so this recipe is a thing
of the past for me, but it used to hit the spot.
to make 2 cups or so...
Saute small onions and 4-5 mushrooms and 1 clove garlic in butter (or just
heat up some butter if you want it plain.. I like onions)
When they soft, add about 2 tblsp flour and mix it around until it is
absorbed.
Pour on 1-1.5 cups veggie broth and stir. When that starts to warm up,
pour a cup or less of cream or milk in and stir. Let boil stirring alot
in the beginning to keep it from lumping. and voila! The amount of flour
is kinda if-y. I like it thick, and usually end up adding more flour later
on in the process to make it thicker.

Vegetarian Gravy

1 pound mushrooms
1 onion
2 - 3 tablespoons flour
2 milk, dairy or soy
1/3 cup dry white wine
vegetable oil
salt/pepper
sage
thyme
slice 1 pound mushrooms
slice one onion, thinly
saute veggies in 2 tablespoons vegetable oil or 1/2 cup white wine if your
prefer fatfree
add 1 teaspoon of sage, more if you like it, and 1 teaspoon thyme
salt and pepper to taste
when onions are translucent and mushrooms have given up their juice
add flour, cook a couple of minutes
stir in wine if youo haven't already, add milk a bit at a time
till desired consistency is acheived.
Add a bit of yogurt if you like it creamier
for a richer color and flavor, add a dash of soy or Bragg's Aminos
Serve over biscuits, rice, potatoes, noodles, whatever.

Cincinnati Empress Chili

2 tsp olive oil
2 medium onions, chopped finely
4 cloves garlic, minced
3 C vegetable stock
2 Tbs apple cider vinegar
1 large bay leaf, crushed #
5 whole allspice berries #
2 tsp salt or herbal substitute
3 Tbs chili powder
1 tsp carob powder (or cocoa)
2 C low sodium tomato sauce
1/2 tsp cayenne pepper, or to taste
1 tsp cumin
1 tsp cinnamon
2 C cooked pinto beans
2 C tofu, frozen, thawed, and crumbled
In large heavy pot, over medium-high heat, heat oil and saute onions for
8 to 10 minutes. Add remaining ingredients. Bring to a boil, then
lower heat and simmer for 1 1/2 hours. Add toppings of choice (see
below). Serves 6 to 8.
(for traditional chili with meat...this recipe is a little odd in this system)
->one way -- Chili
->two way -- chili and spaghetti
->three way -- chili and spaghetti topped with grated cheddar cheese
->four way -- chili and spaghetti topped with cheese and chopped onion
->five way -- chili with kidney beans and spaghetti topped with cheese
and chopped onion
->coney island -- hotdog in bun with mustard, topped with chili and cheese

Black Bean Chili with Cilantro

1/4 C dry sherry
1 Tbs olive oil
2 C chopped onion
1/2 C chopped celery
1/2 C chopped carrots
1/2 C seeded and chopped red bell pepper
4 C cooked black beans
2 C vegetable stock or water
2 Tbs minced fresh garlic
1 C chopped Italian plum tomatoes
2 tsp ground cumin
4 tsp chili powder (or to taste)
1/2 tsp dried oregano
1/4 C chopped fresh cilantro
2 Tbs honey
2 Tbs low sodium tomato paste
In large heavy pot, over medium heat, combine sherry and oil and heat to
simmering. Add onions and saute 8 to 10 minutes. add celery, carrots
and bell pepper and saute 5 minutes more, stirring frequently. Add
remaining ingredients and bring to a boil. Lower heat and simmer,
covered, for 45 minutes to 1 hour. Mixture should be thick, with all
water absorbed. Serves 6-8.
Serving suggestion: This chili is tasty with a garnish of crushed low
salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt,
or minced fresh cilantro.

Calico Chili

1 tsp safflower oil
1/3 C red wine or vegetable stock
3 large onions, diced
3 C sliced white mushrooms
2 C chopped Italian plum tomatoes
4 cloves garlic, minced
1 C chopped celery
1 C chopped carrots
1 tsp ground cumin
5 C vegetable stock
2 Tbs chili powder (or to taste)
1 C garbanzo beans, soaked and drained
1 C kidney beans, soaked and drained
1 C pinto beans, soaked and drained
1/4 C diced canned green chilies
3 Tbs low sodium tomato paste
1 tsp dried basil
In large heavy pot, over medium heat, combine sherry and oil and heat to
simmering. Add onions and saute 8 to 10 minutes. Add mushrooms and
saute 5 minutes more, stirring frequently. add tomatoes, garlic,
celery, carrots, and cumin. Saute 5 to 8 minutes, or until carrots
soften. Add 5 C stock and remaining ingredients. Bring to a boil.
Lower heat and simmer, covered, until beans are soft and liquid is
absorbed, about 3 hours. Taste for seasoning, and add more chili powder
if desired. Serve hot. Serves 6 to 8.

SandyUs Chili

Ingredients
1/3 cup oil
3 med. onions, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 jalapeno pepper, minced
2 lbs. tofu chunks
2 T. each ground red chilis, cumin, oregano
1 bay leaf
salt to taste
2 c. water
2 28 oz. cans tomatos
6 oz. can tomato paste
2 cans. kidney beans
Instructions
Saute first five ingredients in oil until limp. Add tofu and saute
until browned. Mix the spices together in a bowl and sprinkle into
the pot. Mix thoroughly. Add water, tomatoes and tomato paste. Stir.
Bring to a boil. Reduce heat and simmer for 2 hours, stirring
occasionally. If desired, at this point, add the kidney beans.
Taste and correct seasoning. The addition of 1 tsp. to 1 T. of
cayenne pepper can make this gradually more spicy. As the recipe
reads, itUs fairly tame. NOTE: The ground chilis are NOT chili powder.
Most chili powder is made up of a combination of chilis, oregano,
cumin, salt and garlic. If chili powder is all you can find, then
you will have to readjust the cumin and oregano amounts.

Vegetarian Chili & Beans

1 package vegi chili starter by Fantastic Foods
2 cups of water
big handful of dried chopped mexican arbol chilis
2 large dried chopped pasilla chilis
1 cup canned medium jalapenos
1/4 cup canned chopped serrano chilis
several tablespoons Tuong Ot Sriracha hot sauce
several tablespoons Pico Pica hot sauce
2 cans of kidney beans
1 can of black beans
1 tablespoon of dried cilantro
Stir and simmer together for about 1/2 hour. Easy and yummy!

Vegetable Lasagne 2

Ingredients
1/3 c. oil
1 onion, diced
1 tsp. garlic powder
1 eggplant, diced
1/4 lb. mushrooms, sliced
1 1-lb. can tomatoes
1 15-oz. can tomato sauce
1/2 c. water
1 carrot, shredded
1/4 c. chopped parsley
2 tsp. oregano
1 tsp. basil
10-16 lasagna noodles
2 c. ricotta cheese
2 c. shredded mozzarella
1-1/2 c. grated Parmesan
Instructions
Heat oil in frying pan. Saute onion, eggplant, & mushrooms, stirring
frequently for 15 minutes. Add tomatoes and their liquid, tomato sauce,
carrot, parsley & seasonings. Bring to a boil, then reduce heat and
simmer, covered for 15 minutes. Cook noodles according to package
directions. Drain. Oil a 9x13 or larger pan. Spread 1/4 of sauce
in bottom. Arrange 1/3 of noodles over sauce. Dot noodles with 1/3
of ricotta. Sprinkle with 1/3 of mozzarella, the 1/4 of Parmesan.
Repeat layering two more times. Spread remaining sauce over top and
sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350F for
50 minutes.

Cashew Chili

Ingredients
2-3 c. kidney beans
4 med. onions
2 bell peppers
2 stalks celery
3 cloves garlic
1 tsp. each basil, oregano
1 T. chili powder
1 tsp. cumin
2 cans tomatoes
black pepper, bay leaf
1/2 - 1 c. cashews
handful raisins
1 tsp. salt
1/4 c. cider vinegar (this is really much more than is needed)
Instructions
Saute onions, bell peppers, celery, garlic. Add spices, fry with
onion mix, stirring constantly. Add tomatoes, pepper, bay leaf,
cashews, salt, raisins, wine. Add beans, simmer covered for
30 min. Add water if necessary. Add vinegar when chili is
almost ready. For variety, add carrots or green beans
(may need to cook longer until they are tender).

Vegetable Lasagne 1

Ingredients
1 lb. spinach, fresh
2 T margarine
1 lb. carrots, sliced
2 c. broccoli flowerets
2 c. vegetable broth
1 c. milk
1/2 c. onion, chopped
6 T. margarine
1/2 c. all-purpose flour
1/2 c. dry white wine
1 c. Parmesan
4 oz. ea. Swiss cheese, Provolone
10 ea. Lasagna noodles
2 c. Tomato Sauce
Instructions
Steam spinach until tender. Drain and squeeze until barely moist.
Finely chop spinach. Combine chopped spinach, 2 T. margarine, and
salt and pepper to taste; set aside. Steam carrots & broccoli until
tender. Combine spinach, carrots, & broccoli, and set aside. Combine
vegetable broth & milk in a saucepan. Cook over medium heat until
warm; remove from heat, set aside. Saute chopped onion in 1/4 c.
margarine in large skillet until tender. Add flour, and cook
3 minutes, stirring constantly. Add warm broth mixture and wine;
simmer 5 minutes or until mixture is thickened, stirring constantly.
Remove from heat and set aside. Combine cheeses. Arrange lasagna
noodles in lightly greased 13x9 baking dish. Layer 1/4 white sauce,
1/2 vegetables, 1/3 cheese, then 1/4 white sauce again. Repeat
layers. Spread tomato sauce over top. Sprinkle with remaining
1/3 cheese. Bake uncovered, at 350F for 35 minutes. Let lasagna
stand 10 minutes before serving.

Lentil Lasagna

Ingredients
9 lasagna noodles
1 pkg. frozen spinach
1 lb. cottage cheese
1/2 c. dry lentils
1 c. grated cheddar
1 c. grated mozzarella
1/2 c. Parmesan
large jar of spaghetti sauce (I use Prego or Classico)
Instructions
Cook lentils in boiling water for about 20 minutes, drain.
Thaw spinach in microwave, press out liquid. Cook noodles al dente.
Make layers in oblong baking pan as follows: sauce, noodles, sauce,
cottage cheese, lentils, spinach, cheddar & mozzarella, more sauce.
Cover top layer of noodles with sauce, sprinkle with Parmesan.
Bake at 375F for 30-35 minutes. Add 1/2 lb. sliced sauteed mushrooms
to sauce if desired. For variation use black beans instead of lentils.

CRISP-FRIED TOFU AND GREENS

Ingredients:
------------
2 cakes of tofu, frozen overnight and thawed
1/2 cup water or vegetable stock
1 tsp cornstarch
1/2 cup cornmeal or cornstarch
Marinade:
---------
1/3 cup soy sauce
1/4 cup rice vinegar
1 tblsp finely grated gingerroot
2 cloves garlic, minced or pressed
dash cayenne
Sauce:
------
3 tblsp soy sauce
1/4 cup dry sherry
2 tsp rice vinegar
2 tsp honey or brown sugar
Vegetables:
-----------
3 tblsp oil
3 cloves garlic, minced or pressed
1 cup thinly sliced onion
6 cup mix of coarsely chopped pak choi, chard, kale,
nappa cabbage or 9 cup chopped spinach
Instructions:
-------------
Gently squeeze as much liquid out of thawed tofu as possible. Cut tofu
crosswise into 1/2-inch thick slices, then diagonally, to make 4
triangles.* Combine marinade ingredients and mix well. Arrange tofu
triangles in one layer in a dish and cover with marinade. Allow to sit
for at least 10 minutes to absorb the flavors. Prepare sauce mix by
combining all ingredients in a small bowl. In a separate bowl mix the
water or stock and the 1 tsp. cornstarch. Dredge marinated tofu pieces
in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of
oil, for 3-4 minutes on each side. Drain and keep warm in 200F oven.
Add leftover marinade to sauce mix. Heat 3 tblsp oil in a wok. Stir-fry
garlic and onion until onion is tender. Add greens and continue
stir-frying until just wilted but not mushy. Add sauce mix and
cornstarch mix and stir-fry just until sauce is thickened. Add reserved
fried tofu. Serve with rice.
* I cut the tofu into many more smaller triangles.

CUBAN TOFU SALAD

Ingredients:
------------
1 lb firm tofu
1/3 cup nutritional yeast with salt, pepper, and paprika added to taste
oil
1 lb new potatoes
1 good-sized sweet potato or yam (6-8 inches long)
1 mild tasting apple (Golden Delicious is good), sliced or chopped
4 eggs, hard cooked, sliced
1/2 cup green peas, cooked until still slightly firm
1/2 red onion, finely chopped
1 can asparagus tips
mayonnaise (about 3/4 c.)
about 2 tblsp dill weed
vinegar, mustard, or "Durkee's special sauce"
Instructions:
-------------
1. Cut tofu into 1" squares, 1/2" thick. Coat with nutritional yeast.
Fry in oil over medium heat until golden brown and slightly chewy.
Drain on paper towels.
2. Cut potatoes and sweet potatoes into 1" cubes. Boil until tender.
Drain.
3. Mix together tofu, potatoes, apple, 3 of the eggs, peas, and onion.
Add enough mayonnaise to make it creamy or to taste. Add dill weed,
fresh if possible. Add enough vinegar, prepared mustard, or Durkee's
Sauce (basically a mustard-vinegar sauce) to give it a tang.
4. Garnish with additional egg and asparagus spears. Sprinkle with
paprika for beauty.
Variations and substitutions:
-----------------------------
Broil the tofu to reduce fat. It won't have a nicy chewy texture, though.
Substitute chicken for the tofu (as in the original recipe).
Substitute plain, non-fat yogurt for some of the mayonnaise to reduce fat
content.

RED BEANS WITH PECANS AND SAFFRON OVER WHOLE WHEAT SPAGHETTI

1 small can red beans
pecan halves
dry red wine
saffron
oregano
thyme
black pepper
olive oil
garlic
Drain a small can of red beans. (Pintos may substitute.) Save the juice
in a small bowl and add a small amount of crumbled saffron to it so it
marinates. Not too much, you want the taste to be subtle, not dominant.
Saute garlic in olive oil for a little bit, along with pecan halves and
some crushed red chiles.
Add the drained beans and cook so the flavors mingle. Add quite a bit of
oregano and less thyme and a pinch of black pepper. Add some dry red wine,
don't be too shy.
Add in the saffron-flavored bean liquid and cook a few more minutes. The
consistency should be thin but not like soup.
Serve over whole wheat spaghetti. Brown rice might also work.

Nori Rolls (vegetarian sushi)

Vegetarian Sushi Nori and variations
4 sheets nori, pretoasted (oriental or natural food market)
1 T. umeboshi plum paste
1 T. rice vinegar
1 clove garlic, smashed
1 slice ginger, smashed or grated
1.5 T soy sauce
2 carrots
2 eggs
4 scallions
4 c. cooked rice
1 T. oil
Prepare ingredients: Heat oil in small skillet (about 20 cm diameter) on
med. high. Slice carrots *lengthwise* into pieces about 0.5 cm diameter.
Saute carrots, garlic, and ginger until carrots are just slightly
cooked, about 2 minutes. Remove from pan. Stir together eggs and soy
sauce. Add to pan, and cook until eggs are set. Do not disturb eggs
while cooking, except to turn once. You should end up with an
"omelette", fairly dry. When eggs are set and moderately firm, remove
from pan. Cut into strips about 0.5 cm wide. Mix vinegar and plum paste
into cooked, cooled rice.
Assemble nori rolls: Lay out a sheet of nori with the "rough" side
toward you. Spread 1/4 of the rice across nori, leaving about 2 cm space
on the far end and 1 cm space on the close end. Go all the way to the
sides. Make an indentation in the rice about 2 cm from the close end.
Lay 1/4 of the other ingredients in the indentation: carrots, eggs, and 1
scallion. Now roll up, beginning by folding over the 1 cm flap of nori
closest to you, then rolling up from the folded edge. You want the roll
to be nice and firm, so try to keep it tight as you go. To seal, run a
slightly wet finger over the edge where the seam is. Place seam-side
down. Slice crosswise into pieces 4-8 cm long (your preference). The
orange carrot, yellow egg, and green scallion make a lovely center
against the white (or brown) rice. Serve with soy and pickled ginger.
Notes: sticky rice works the best, but any kind will do. Use brown rice
for the best nutritional value.
Variations: Once you have the basic method down, vary the center
ingredients as you wish. This is my favorite combination, but other
ideas are tofu strips, other types of cooked vegetables, fresh spices
(strips of fresh dill, for example), etc.

Mike's Black Bean and Broccoli

In response to asking for recipes, I'm posting the ones I've
discovered in the last couple weeks. (I AWLAYS experiment, I
read the group just for letting ideas sift thru my head)
so, here's "Mike's Black Bean and Broccoli"
Note this fills a 12" skillet, you may want to make less.
Crush together into bowl, mix into paste:
1/2 can (15oz) black bean
7 clove garlic, crushed
1 T ginger, minced, crushed
1 T soy paste
1 oz soy sauce
1 T korean red pepper
9 African Red Devil chilies, crushed
1 T Laxmi brand chili powder (indian)
water to thin
The differences in peppers are subtle, if you don't have access to
a multitude of peppers, use 1 T paprika, 1 T red pepper, 5 HOT dried peppers
Cook in large skillet:
1 1/2 lb chicken or tofu
1 t oil.
At 1/3 done point, add 1 oz oriental vermicelli.
When vermiceeli is a little browned, add spice paste and water as needed.
When all done, flavored to taste, add:
1 1/2 bunch broccoli, chopped
2 green peppers, chopped
Heat just till veggies are hot.
Serve with kim chee on side.

Chilean Black-Eyed Peas & Winter Squash

 I have made this a couple times, it's really good.
1 pound dried black-eye peas, soaked overnight, or 2 1/2 cups fresh
1 tablespoon cold-pressed veggie oil
2 pounds winter squash, peeled, seeded and diced
2 large onions, chopped
4 ears corn, kernals cut off cob,
2 large tomatoes, sliced
1 small chile minced
3 to 6 cloves garlic, minced
1 tablespoon paprika
1/2 teaspoon salt
1 teaspoon dried basil
1 tablespoon dried oregano
3 bay leaves
1/4 teaspoon whole peppercorns
1/2 teaspoon whole cumin seeds
1/2 teaspoon whole corriander seeds
1/4 to 1/2 teaspoon chile powder
Drain the soaked peas. Place them in a large saucepan, cover with water
and simmer for 20 minutes, should be about half cooked. Take off heat.
Heat oil in large skillet and add squash, onions, corn, tomatoes, chile,
garlic, paprika and salt. Cook stirring for 10 minutes.
Add cooked veggies to the black eyed peas, add water to cover.
Add basil, oregano, bay leaves, peppercorns, cumin and corriander seeds
and chile powder. Cover and simmer for about 25 minutes, taste and correct
seasonings.