Copyright: "Vegetarian Cookbook, William Winter, 1995"


Vegetarian Cookbook

This help file is a compilation of vegetarian recipes.  It is geared toward novice cooks with some advanced recipes.

This help file is not freeware.  If you find the recipes useful, the author will be paid in full if you pass this file to a friend.  Also, if you have any good recipes I would appreciate receiving them for addition to this help file.

Vegetarian in this cookbook is meatless and eggless.

Soups

Salads

Vegetables

Sauces

Main Dishes

Breads & Desserts

The Author


Soups

Broth

Thick Soups

Lentil Soup

Split Pea

Tomato Barley

Mushroom Barley

Seven Bean Soup

Garbanzo Curry Soup

Thin Soups

Fresh Tomato Soup with Basil

Quick Tomato Soup

Eggplant Tomato Soup

Italian Oven Cheese Chowder

Sweet Potato Soup

Triple Star Minestrone SoupHearty French Onion SoupJamaican Squash SoupRussian Beet BorschtGarden Vegetable Soup

Cream Soups

Cream of Cauliflower

Creamy Mushroom Soup

Potato Soup

Scotch Broth

Corn Chowder

Cheese Vegetable Chowder

Curried Broccoli Soup

Cold Tomato Blender Soup

Bulgarian Cucumber Soup

Gazpacho

Medicinal Soups

Garlic Soup

Dr. Beelers Broth


Salads Index
Salads

Salads

Main Dish Salads

Fresh Mushroom Salad

Bean Salad

Luncheon Salad

Italian Cheese Salad

Tabouli

Potato Salad

Potato Cheese Salad

Macaroni Salad

Garbanzo Cheese Salad

Bulgar Bean Salad

Cold Rice Wheatberry Salad

Zucchini Salad

Curried Spinach Salad

Mexican Salad

Mixed Vegetable Salad

Tarragon Green Bean Salad

Tomato Onion Salad

Cucumber Salad

Spring Salad

Avacado Molded Salad

Gazpacho AspicGASPACHO_ASPIC

Fruity Salads

East Indian Salad

Avocado Citrus Salad

Grated Cabbage-Apple Salad

Carrot-Date-Cabbage Salad

Date Waldorf Salad

Summer Salad

Dressings

Italian Herbal Dressing

Sweet & Spicy French Dressing

White Cloud Dressing

Tahini Dressing

French Dressing Marinade

Honey Lemon Dressing

Almondaise

Yogurt Tahini Dressing

Avocado-Yogurt Dressing

Banana Salad Dressing

Onion Cream Cheese Dressing (or Roquefort)


Vegetables Index
Vegetables

Vegetables

Artichokes

AsparagusBeets

Green BeansString Bean Surprise CasseroleBroccoli, Cauliflower, Brussel Sprouts & Cabbage

Oriental Vegetables

Broccoli Yams

Cauliflower Cheese-Dilly

Cabbage Kuchen

Carrots

Chard & Spinach

Corn

Curry Corn

Twenty-Minute Tamale Pie

Mushrooms

Stuffed Mushrooms a la France

Eggplant

Leeks & Onions

Peas

Potatoes

Twice Baked Potatoes

Potatoes Romanoff

Potatoes au Gratin

Peanut-Almond Butter Patties

Stuffed Peppers with Millet

Tomatoes

Stuffed Tomatoes

Turnips

Summer Squash

Squash Saute

Winter Squash

Stuffed Acorn Squash

Squash or Yams with Apples


Sauces Index
Sauces

Sauces

Easy Vegetable Sauce

Basic White or Cream Sauce

B.B.Q.Sauce

Yogurt Dill Sauce

Yogurt Onion Sauce

Brown Gravy

Sauce for Baked Squash

Curry Sauce American Style

Sweet & Sour Sauce

Cheese Sauce

Mushroom Sauce

Tahini & Onion Sauce

Spinach Yogurt Sauce

Parsley Gravy

Creamy Swiss Chard Sauce

Tomato Vegetable Sauce


Main Dishes Index
Main Dishes

Main Dishes

Chart of Cooking Times

Vegetable Casseroles

Stuffed Zucchini

Broccoli Loaf

Broccoli Cheese Strata

Middle Eastern Vegetables

Cabbage Rolls

Shiskabobs

Potatoe-Onion Casserole

Zucchini Parmigiano

Bean & Nut Casseroles

Barley & Pine Nut Casserole

Spaghetti Sauce

Spanish Macaroni

Rice Lentil Casserole

Rice & Beans Italian

Chili Beans

Sweet & Sour Lentils

Bulgur Pilaf

California Cheese Casserole

Salmagundi Soybean Bake

Lentil Nut Loaf

Brown Rice Pilaf

Walnut Rice Loaf

Parsley Grain Casserole

Polenta Casserole

Millet Casserole

Ethnic

Cheesy Chili Enchiladas

Sicilian Pizza

Real Mexican Enchiladas

Mexican Casserole

Moussaka

Eggplant Manicotti

Eggplant Parmesan

Spinach Lasagne

Indian Dhal

Olive Spaghetti

Mediterranean Eggplant Stew or Ratatouille

Greek Stewed Artichokes

Indian Banana Curry

Greek Pastitsio

Greek Spinach Pie

Humus

Bombay Pie

What to do with Tofu

Tofu Loaf

Tofu Stroganoff

Sweet & Sour Tofu

Marinated Tofu

Tofu Filets

Pies, Crepes, and Quiches

Vegetable Pies

Hot Winter Vegetable Pie

Wheat Germ Spinach Pie

Lentil-Onion Pie

Potato Vegetable Pie

Oven Pancake

Quiches

Mushroom Quiche

Crepes

Crepe Fillings

Basic Dinner Crepe


Breads & Desserts

Breads

Cheese Straws

Biscuits

Delicious Coffe Cake

Fresh Peach Swirl

Sesame Waffles

Scones

Muffins

Apple Cheese Muffins

Apple Nut Muffins

Berry Muffins

Corn Meal Muffins

Fig Muffins

Ice Box Bran Muffins

Millet Muffins

Quick Breads

Banana Nut Bread

Olive Bread

NorthernSweet Cornbread

Three Layer Cornbread

Zucchini Bread

Pumpkin Bread

Wings of Life Bread

Yeast Breads

Croissants

Buttermilk Cheese Bread

Herb Parmesan Bread

Onion Bread

Brown Sugar Yeast Donuts

Desserts

Baked Bananas

Mock Napoleons

Apple Orange Betty

Apple Crisp

Strawberry Tempura

Frozen Fruit Whip

Puddings

Baked Chocolate Pudding

Vanilla Pudding

Persimmon Pudding

Rice Cream Pudding

Turkish Milk Pudding

Pies

Basic Pie Dough

Rich Fancy Pastry

Pastry Dough

Lemon Butter Pastry

Graham Cracker Pie Shell

Nut Pastry

Cereal Crumb Crust

Summer Fruit Tart

Pecan Tarts

Chocolate Cream Pie

Strawberry Pie

Apple Torte

Unbaked Apple Pie

Prize Berry Pie

Pumpkin Pie

Yogurt Pie

Ice Cream Pie

Instant Cheese Cake

Moms Cheesecake

Cookies

Chewy Oatmeal Gems

Oatmeal Cookies

Biscotti Cookies

Butterscotch Bars

Brownies

Banana Carob Brownies

Chinese Almond Cookies

Gingersnaps

Giant Peanut Butter Wheels

Rogelach

Cream Cheese Cookies

Lemon Filbert Fingers

Spicy Nut Raisin Cookies

Sesame Oatmeal Cookies

Granola Cookies

Peanut Butter Cookies

Pumpkin Cookies

Cakes

Moist Banana Cake

Applesauce Cake

Spice Apple Cake

Chocolate Cake

Berry Wheat Cake

Honey Ginger Cake

Carrot Cake

Prune Cake

Oatmeal Cake

Pineapple Upside Down Cake

Zucchini Cake

Hoazy Cake

Toppings

Broiled Topping

Lemon Glaze

Buttermilk Glaze


Broth

Traditional homemade stock is make by simmering vegetable scraps and cuttings from other preparations (celery tops, onion tops, parsley stems, etc.).  Cooking water from streamed vegetables is a good addition.  Retained stock in the refrigerator lasts indefinitely if simmered weekly.

Water plus purchased bouillon cubes or concentrates is another way to go which works well and saves time.  Vegetable juice, such as V-8 or tomato juice, is also a popular base.


Basic Thick Soups

Usually one starts cooking first what takes the longest.  It is helpful to soak beans overnight to speed up the process. Washed grains or beans should be started cooking with 3 or 4 times as much water or broth, tamari or salt, and some seasonings.  Next come vegetables which cook more slowly (onions, potatoes, squash, carrots, celery, or vegetables whose flavor you wish to stand out.  You may prefer to sauté some vegetables first, onions for example.  The addition of a couple tablespoons of oatmeal produces a nice flavor and thick consistency to any soup.

Quick cooking vegetables should come last, such as mushrooms, spinach, chard, peas, etc.  Fresh parsley or green onions are also good added at the last minute.  Here is the entrance for leftover cooked grains or vegetables, also noodles.  If youre rushed, however, dont be afraid to throw it all in at once.

If for any reason the soup is not thick enough, try stirring flour into a small portion of the broth in another bowl, then return it to the pot and stir while it cooks up.  correct the seasoning as you go.  Usually you can tell by smelling.  Garnish and serve.

Seasonings

Very basic:	tamari, pepper, salt, garlic, paprika, small pat of butter

Dont forget:	miso, nutritional yeast, kelp

Also:	basil, sage, thyme, celery seed, onion powder, dry mustard and cayenne

For Ethnic flavors --

Italian:	basil, oregano, thyme, marjoram

Indian:	tumeric, curry, cumin, chile

Mexican:	chile, cayenne

Sweet n Sour:	lemon, honey


Lentil Soup

1½-2 cups lentils, rinsed

8 cups water or stock

4 cloves garlic

1-2 onions

2 potatoes

2 carrots

tamari and/or salt, seasoning salt, kelp, etc.

vegetable cubes or Dr. Bonners

pepper

curry, tumeric, cumin to taste

handful of chopped parsley or any other vegetable you like such as broccoli, cauliflower, squash, etc.

garnish with yogurt

Variations

1.	Try fresh fennel instead of Indian style seasoning.

2.	Add fresh chopped or canned tomatoes.

3.	Before serving, add 2 Tb lemon juice and 2 Tb olive oil.  Omit Indian spices

4.	Add cooked rice.


Split Pea

1½-2 cups split peas, rinsed

8 cups water or stock

4 cloves garlic

1 onion, chopped

2 potatoes, chopped

2 stalks celery, chopped

1 Tb nutritional yeast

tamari and/or salt, seasoning salt

vegetable cubes or Dr. Bonners

pepper

marjoram

lemon juice to taste

a pat of butter

Cook peas in water and add seasonings for about 30 minutes, stirring occasionally.  Add all but the lemon juice and butter; simmer until peas look pureed (30-60 minutes).  Correct seasonings.  Stir in butter.  Squeeze fresh lemon juice or serve with lemon slices.

Variations

1.	Add cooked barley.

2.	Try dill as the dominant seasoning.


Tomato Barley

¼-1 cups whole barley

7 cups water or stock

1 cup sliced carrots

½ cup diced celery

¼ cup chopped onions

2 cups tomatoes

1 small can tomato paste

1 cup fresh or frozen peas

1 cup diced eggplant (optional)

½ cup parsley

6-8 vegetable cubes

Cook barley in water for 1 hour.  Add all except peas and parsley and cook until tender.  Add peas 5-10 minutes before serving.  Add parsley when serving.


Mushroom Barley

1 cup barley

8 cups vegetable stock

2 cloves garlic

1 onion

1-2 potatoes

2 stalks celery

2 carrots

½-1 cup sliced mushrooms

handful parsley

zucchinis and crooknecks are nice

tamari

pepper

paprika, basil, dry mustard

cayenne, thyme

Cook barley in stock for 1 hour.  Add all except parsley and cook until tender. Add parsley when serving.  Good garnished with Jack cheese.


Seven Bean Soup

Very nutritious, hearty bodied soup.  Some markets carry a package containing many varieties of beans, just enough for this recipe.

¼ cup of each bean variety

yellow split peas

green split peas

red kidney beans

small white soup beans

garbanzos

lima beans

pintos

1 cup onions, chopped finely

1 cup green peppers

12 vegetable bouillon cubes

1 cup chopped tomatoes

½ cup celery

½ cup chopped carrots

½ cup chopped parsley

1 clove garlic

2 Tb butter

1 quart + 1 cup water

2 bay leaves

¼ tsp. marjoram

¼ tsp. basil

pinch savory

pinch thyme

Soak beans overnight in 1½ quarts water.  The next day, cook them until tender.  Add vegetables and seasonings.  Simmer until vegetables are done -- not mushy -- about 20 minutes to half an hour.


Garbanzo Curry Soup

A delicious and satisfying soup.

4 cups cooked garbanzo beans

4 cups vegetable stock

1 tsp. curry powder

1/3 cup instant milk powder

2 carrots, chopped small

2 stalks celery, chopped

salt, pepper, onion powder

a touch of nutritional yeast

1 Tb butter

a sprinkling of sunflower seeds

a handful of chopped parsley

1 chopped green onion

yogurt to garnish

Use blender to puree beans, curry, and milk powder with as much stock as needed to liquefy.  Add the rest of the stock.  Bring the soup to a boil, adding carrots, celery, and seasonings.  A few minutes before serving, add seeds, onion, parsley, and butter.  Garnish with yogurt.


Thin Soups

Making a thin soup usually requires less time as vegetables cook more quickly than beans, etc.  You may wish to sauté  or steam some or all of the vegetables prior to adding liquid.

Seasonings

Very basic:	tamari, pepper, salt, garlic, paprika, small pat of butter

Dont forget:	miso, nutritional yeast, kelp

Also:	basil, sage, thyme, celery seed, onion powder, dry mustard and cayenne

For Ethnic flavors --

Italian:	basil, oregano, thyme, marjoram

Indian:	tumeric, curry, cumin, chili

Mexican:	chili, cayenne

Sweet n Sour:	lemon, honey


Fresh Tomato Soup with Basil

3 Tb butter

1 large onion, sliced

1 carrot, shredded

4 large tomatoes, chopped (should be 4 cups:  peel and seed if desired)

½ cup packed fresh basil leaves

1 tsp. salt

¾ tsp. sugar, or ½ tsp. honey

14 oz vegetable broth

Melt butter and sauté onion and carrot until union is limp.  Stir in tomatoes, basil, salt, and sugar or honey.  Bring to a boil, stirring.  Reduce heat, cover, and simmer for 10 minutes.  Whirl in blender until smooth.  Add broth and reheat but dont boil.

Variation

Soup pastina or rice can be added to this.


Quick Tomato Soup

1 large can whole tomatoes

2 chopped green onions

½ cup sunflower seeds

½ pt. cream or milk

salt, pepper, garlic powder

Heat tomatoes.  Add milk slowly, seasonings, onions, and seeds.  Stir until desired consistency.  Simmer for 30 minutes.


Eggplant Tomato Soup

1 eggplant

1 qt tomatoes

1 Tb onion powder

½ tsp. basil

½ tsp. oregano

1 Tb molasses

2 cups water

2 dashes garlic powder or 2 cloves

2 Tb barley, millet, or rice

1 Tb olive oil

salt to taste

yogurt to garnish

To prepare eggplant, bake and peel, or peel, cube, and steam until tender.

Whirl tomatoes, water, onion, basil, oregano, garlic and molasses in blender.  Simmer this mixture with grain until done.  Add eggplant, olive oil, and salt to taste.  Garnish with yogurt.

Variations

1.	Cooked grains can be added just before serving.  simmer the blended ingredients only 10 minutes.

2.	Eggplant can be blended with other ingredients rather than cubed.


Italian Oven Cheese Chowder

½ lb. zucchini

2 onions, chopped

1 15 oz can garbonzo beans

1 lb. can tomatoes

¼ cup butter

2 tsp. salt

1 tsp. basil

2 tsp. garlic powder

1 cup grated Jack cheese

1 cup Parmesan or Romano cheese

1 cup milk or cream

In a large oven proof pot, combine all except cheeses and milk.  Cover and bake at 400° for one hour.  Stir once about half way.  Stir in cheeses and milk.  Bake another 10 minutes.


Sweet Potato Soup

1 qt. peeled, cubed sweet potatoes

3 cups thickly sliced leeks

3 cups carrots in chunks

3 stalks celery, chopped

2 qts. water

¼ cup milk

1 Tb caraway seeds

2 Tb toasted sesame seeds

½ tsp. tarragon

salt, pepper

Cook potatoes, leeks, carrots, and celery for 40 minutes in water.  Blend half of this mixture in blender.  Add remaining ingredients.  Reheat and serve.


Triple Star Minestrone Soup

1 can kidney beans

4 large mushrooms, sliced

6 Tb olive oil

½ cup chopped onion

4 cups diced eggplant

4 cups shredded cabbage

2 cups sliced zucchini

2 cups diced tomatoes, fresh or canned

2½ qts. boiling water

½ cup noodles

2 tsp. salt

¼ cup minced parsley

1/3 cup sliced almonds

1 tsp. basil

2 cloves garlic, minced

Any of the following you may have:  carrots, green pepper, green beans, broccoli, cauliflower, brussel sprouts.

Heat 3 Tb oil in saucepan, sauté onion 5 minutes.  Stir in mushrooms, eggplant, cabbage, and zucchini.  Add tomatoes, water, and beans.  Bring to a boil.  cook 30 minutes over low heat.  Add noodles and salt.  Cook another 10 minutes.  Stir in pesto (parsley, almonds, basil, and garlic) carefully so that lumps do not form.

To make pesto, blend ingredients until a paste is formed, or try pounding with mortar and pestle and add oil.


Hearty French Onion Soup

6 large onions, sliced as thinly as possible

butter

6 cups hot water

8 tsp. protein broth

1/8-¼ cup miso

tamari to taste

Parmesan or Gruyere cheese

Melt butter in a large soup pot.  Cook onions slowly until brown and very soft.  Add remaining ingredients.  Simmer one hour on very low heat.  Serve with generous portions of croutons and grated Parmesan or Gruyere cheese.  Good reheated.

For special occasions, use individual casserole or bean pots and prepare in advance.


Jamaican Squash Soup

2 cups peeled, cubed winter squash

1 lb. tomatoes, peeled and diced

½ cup uncooked rice, or 1-1½ cup cooked

1-3 cloves garlic

2 bay leaves

1 cup chopped green onions

handful chopped parsley

5 cups water

3 cups stock

1 Tb A-1 sauce

1 tsp. honey

salt, tamari, pepper, marjoram, thyme

Place all ingredients in water and stock.  Bring to a boil, reduce heat, and simmer for one hour.  You can blend some of this soup to give it more body.


Russian Beet Borscht

2 qts. stock

2 bunches beets

2 potatoes

2 stalks celery

1 onion, chopped

1 apple, chopped

handful of chopped parsley

3 cloves minced garlic

1 bay leaf

2 cups shredded cabbage

1 medium can tomatoes

1 tsp. dill weed or more

1 Tb honey

juice of ½ lemon

salt, pepper

sour cream to garnish

Good cold or hot.

Cook beets in stock.  Peel, slice, and return them to the pot.  Add the remaining ingredients except lemon juice.  Simmer about one hour.  Add lemon juice, correct seasoning.  Get a nice sweet and sour balance.  Garnish with sour cream.


Garden Vegetable Soup

4 qts. boiling water

3 sliced carrots

3 stalks celery, diced with tops

3 potatoes, cubed

3 cups shredded cabbage

¼ cup chopped parsley

1 onion, diced

2 Tb oil

2 Tb tamari

6-8 vegetable cubes

Sauté onion in oil until tender.  Add carrots, celery, potatoes, cabbage.  Add water and vegetable cubes.  Simmer all until tender.  Add onion and parsley just before serving.


Cream Soups

It seems like cooks eventually develop their own way to make cream soup.  Here is one way which works.

First, start a cream sauce.  Melt 2 Tb butter, margarine or oil; stir in 2 Tb flour and allow to bubble and cook.  Stir in 2 cups milk, slowly.  Allow to thicken.  Either use a double boiler and stir occasionally or stir often.  Use a whisk for good results.  Add seasonings as desired.  When thickened, cheese may be added if you with.

Second, for a fancy soup, sauté in butter 1 onion, 8 mushrooms, 2 cloves garlic, handful of chopped parsley, and 1 rib celery.  If youre in a hurry, cook the vegetables with the main ones and put the garlic in the cream sauce.

Third, steam the vegetable(s) or sauté, e.g. mushrooms, or boil, e.g. potatoes.  Puree vegetables in blender with cream sauce.  Add water from steaming to thin as desired.  You may wish to reserve some of the cooked vegetables unblended to use as a garnish.  Stir in sautéed stuff and serve.  If you are reheating, dont boil.

The first cream soup recipe, Cream of Cauliflower Soup, is written as a guide to making basic cream soup.

Variations

1.	For a richer soup, use half and half instead of milk.

2.	For a less rich soup, substitute stock for 1/3 to 1/2 of the milk.

3.	Nut milk can replace regular milk.

4.	Each of broccoli, cauliflower, mushrooms, celery, zucchini, spinach, asparagus is good by itself as a cream soup.

5.	Here are some combinations we recommend:

a)	broccoli, cauliflower, carrots, and onions

b)	potatoes and leeks (with lots of parsley) is good

c)	green soup - broccoli, spinach, and zucchini

d)	spinach, celery, and yogurt

e)	onions and winter squash or sweet potatoes

6.	Good seasonings for cream soups are salt or tamari, nutmeg, curry, dill, thyme, summer savory, garlic, or dry mustard.


Cream of Cauliflower

¼ cup butter

2 cups milk

2½ Tb flour

2 cups grated cheese of your choice

salt, pepper

thyme

oregano, basil

tamari

½ cup butter

1 onion

1 stalk celery

3 Tb parsley

6-8 mushrooms

1 large head cauliflower (in pieces)

To prepare cream sauce, melt butter in a pan.  Stir in flour and allow to bubble for a minute or so.  Gradually add milk and stir occasionally as it thickens.  This takes 10-15 minutes.  Add seasonings as sauce thickens.  When thick, remove from heat and stir in cheese.  Meanwhile, melt better in a skillet and sauté onion, garlic, celery, parsley, and mushrooms gently.

Set cauliflower in steamer.  Steam until tender.

In a blender, whirl steamed cauliflower with cream sauce.  Add water from steaming to achieve desired consistency.  Do this in a couple of blenderfuls if necessary.  stir in sautéed vegetables.

Variations

Instead of thyme, oregano, and basil, try curry and nutmeg as seasonings.


Creamy Mushroom Soup

3 Tb butter

½ lb. mushrooms coarsely chopped

1 large onion, chopped

2 Tb flour

1 qt milk

3 vegetable bouillon cubes

thyme

salt, pepper

In a 3 qt pan, melt butter.  Sauté mushrooms and onions until onions are limp and juices evaporated.  Stir in flour.  Remove from heat.  Gradually stir in milk, vegetable cubes, and a little thyme.  Return to boiling point, stirring constantly.  Whirl in a blender until smooth.  Salt and pepper to taste.


Potato Soup

2 lbs. potatoes, sliced, peeled

1 chopped onion

1 large carrot

1 large stalk celery

2 Tb butter

2 cups vegetable broth

1 cup milk

¼ cup grated Parmesan cheese

Barely cover sliced potatoes with water.  Boil for 20 minutes.  Sauté onion, celery, and carrot in butter for about 5 minutes.  Mash the potatoes adding vegetable broth and milk.  Add the sautéed vegetables.  Simmer about 30 minutes.  Add cheese before serving.


Scotch Broth

5 Tb butter, melted

2 stalks celery, chopped fine

1 large or 2 medium potatoes, diced

1 or 2 carrots, chopped

½ onion, chopped

4 Tb oats

2 Tb flout

4 cups milk

2 Tb tamari

2 Tb fresh parsley, chopped

dash nutmeg

salt and pepper to taste

A creamy vegetable soup.  Delicious.

Sauté oats, celery, carrots, onions, and potatoes in butter in large soup pot until soft.  Stir in flour.  Cook, stirring for a couple of minutes.  Add milk and seasonings.  Cook slowly until thickened and vegetables are tender.  If soup gets too thick before vegetables are done, add ½ cup water to thin.


Corn Chowder

1 onion, chopped

3 stalks celery, sliced

2 large potatoes, diced

4-6 cups water

½ cup flour

4 cups milk + ¼ cup instant milk powder

½ cup butter

4 tsp. salt

1 Tb tamari

½ tsp. pepper

½ tsp. garlic powder

2 17-oz cans creamed corn

2 17-oz cans kidney beans

Fast, easy, and tasty.

Cook vegetables in water until done.  Meanwhile, make cream sauce with flour, milk, and butter.  Combine sauce with vegetables.  Add seasonings, corn, beans.  Simmer a few minutes before serving.


Cheese & Vegetable Chowder

4 Tb margarine or butter

¼ cup finely chopped onion

1 cup chopped green pepper

1 cup carrot, sliced

1 cup potato, diced

1 10-oz pkg. frozen peas

3 cups vegetable broth

3 cups sharp Cheddar cheese (3/4 lb.)

2 cups milk

¼ tsp. salt

chopped parsley

½ cup croutons

In a 3 qt saucepan, melt butter.  Cook vegetables (all except peas), stirring occasionally 20-25 minutes or until tender.

Remove from heat.  Stir in flour, mix well.  Cook 1 minute, stirring.  Add broth and peas to vegetable mixture.  Bring to a boil.  Stir in cheese gradually.  Allow to melt.  Add milk and salt.  Heat to boiling, but do not boil.  Sprinkle with parsley.  May serve with croutons.


Curried Broccoli Soup

2 lb. (2 bunches) broccoli

4 cups vegetable broth

3 Tb butter

2 onions, chopped

1½ tsp. curry powder

sour cream to garnish

Cut up broccoli into small pieces.  Steam one half of the flowerettes until tender.  Set aside in refrigerator.

In a 3 quart saucepan melt butter.  Cook onion and curry.  Add remaining broccoli and broth.  Cover and simmer 12 minutes.  Whirl in blender, cover and chill.  To serve, top with cooked flowerettes and sour cream.


Cold Tomato Blender Soup

12 large ripe tomatoes

6 chopped green onions

1 Tb vegetable salt

1 tsp. honey

½ tsp. marjoram

½ tsp. thyme

2 Tb lemon juice

1½ cups sour cream

1 tsp. curry powder

1 Tb chopped parsley

Combine all ingredients in blender except sour cream, curry, and parsley.  Stir in last ingredients.  Chill.


Bulgarian Cucumber Soup

9 peeled cucumbers, cubed

3 tsp. salt

¼ tsp. pepper

3 cloves garlic, minced

6 Tb dill seed (or use fresh dill)

4 Tb vinegar

6 Tb oil (olive is best)

yogurt

Very refreshing.

Place ingredients in a bowl.  Cover and refrigerate 2-6 hours or overnight.  Whirl in blender, adding yogurt until desired consistency is achieved.  Serve very cold.

Variations

For a richer taste, substitute sour cream for yogurt.


Gazpacho

8 tomatoes, chopped (peeled if desired)

1 green pepper, chopped

1 cucumber, chopped

handful parsley, chopped

2 cloves garlic, minced

2 green onions

½ cup lemon juice

pepper, tamari, basil & tobasco sauce to taste

½ cup olive oil

yogurt, avocado, croutons, or sunflower seeds to garnish

Blend vegetables and seasonings together.  Stir in olive oil.  Refrigerate until chilled.  Choose your garnishes.


Medicinal Soups

During colds or indigestion, try these broths.


Garlic Soup

onions

garlic, 1 clove per cup

cabbage

parsley

celery

carrots

sage, rosemary, thyme

cayenne

lemon juice

2 Tb olive oil

Simmer all except last three ingredients for 20 minutes.  Strain out the vegetables.  Add remaining ingredients to broth.  Drink lots of water following soup.


Dr. Beelers Broth

zucchinis

string beans

celery

parsley

tamari

pepper

To alkalize.

Cover the vegetables in water.  Simmer for 20 minutes.  Serve as is or blended.


Salads

Salads can form the best complement to your favorite cooked meal, or a light and nourishing meal in themselves.

To make a simple, green salad, begin by choosing one or more kinds of greens.  The field of selection is wide.  Try romaine, leaf, bibb (Boston), or iceberg lettuce;  escarole, water cress, spinach, parsley, Swiss chard, beet tops, kale, collard greens, or cabbage.

In addition to the greens, you may want to add any of the raw vegetables or other suggestions listed under Main Dish Salads.  Varying the methods of preparing the additions adds interest.  for example, vegetables may be sliced, grated, diced, or wedged.  Use of many different colors in one bowl adds eye appeal.  Check you neighborhood for the following wild additions to include in your salads:  nasturtium leaves and flowers, chicory, lamb quarters, sorrel, dandelion leaves, mustard greens and flowers, water cress, miners lettuce, young thistle leaves, young milkweed leaves, New Zealand spinach, or barage flowers.

Probably the most basic salad dressing is an oil and vinegar or oil and lemon juice type.  There are many to choose from, depending on how much body you wish the salad to have.  Its a good idea to try to maintain a balance with the rest of the meal.  For example, you would not choose a creamy dressing when there are several other creamy dishes being served.


Main Dish Salads

To convert a simple salad into a main dish salad, you just keep on adding ingredients according to your taste.

Try lightly cooked vegetables such as beets, broccoli, carrots, cauliflower, corn, or beans.  These may be marinated in lemon juice or vinegar and oil, chilled; or simply chill them without marinating and add to the salad before serving.

Raw vegetables like avocado, cabbage, tomatoes, kohlrabi, celeriac, peas, asparagus, sprouts, cucumber, mushrooms, turnips, green pepper, Jerusalem artichokes, radishes, or celery are excellent additions to a salad.

Tofu, cubes of cheese, cold cooked rice, millet or other grains, croutons, cooked, and marinated beans (garbanzo, red beans, etc.) may be added for variety.

Garnishes such as garlic, onions (all types), leeks, chives, pimentos, olives;  sunflower seeds, pumpkin seeds, or sesame seeds; roasted soybeans, nuts, kelp, dulse, parsley, mint, fresh or dried herbs add spice and nourishment.


Fresh Mushroom Salad

1 lb. large mushrooms, sliced

6 Tb lemon juice

1 Tb chives, snipped

1 Tb parsley, chopped

½ cup oil and vinegar dressing

¼ cup pimentos, chopped

½ tsp. salt

1½ tsp. sugar or honey

2 tsp. prepared mustard

1 small bunch water cress or lettuce

Combine first group of ingredients into a bowl.  Cover, refrigerate for one hour.  In another bowl, combine the second group of ingredients, cover and refrigerate this as well.

To serve, toss mushrooms with dressing and arrange on a bed of watercress or lettuce.  Serves 6-8.


Bean Salad

1 cup garbanzo beans

1 cup red beans

¼ lb. green string beans

1 Bermuda (red) onion

½ cup green pepper, minced

2 sprigs parsley, minced

Cook garbonzos and red beans separately until tender.  Steam green beans until tender but firm.  Cut onion in thin rings and toss with all the beans.  Add pepper and parsley.

Dress with Tomato French Dressing or marinade; let stand for 1-2 hours in the refrigerator.

Toss well and then drain excess dressing before serving.


Luncheon Salad

1 bunch Swiss chard or spinach, lightly steamed or raw, cut up

4 green onions, chopped

2 handfuls fresh parsley, chopped

1 cup cottage cheese

1-2 cups cooked and chilled brown rice

½ cup chopped walnuts (optional)

Dense and nourishing...lots or protein.

Combine all ingredients.  Serve cold with yogurt tahini dressing or any other type of dressing.


Italian Cheese Salad

1 lb. noodles

1½ Tb sea salt

boiling water

1 cup vinegar

½ cup olive oil

2 Tb chopped parsley

2 tsp. oregano leaves

½ tsp. garlic powder

½ tsp. pepper

1 tsp. salt

2 lbs. Mozzarella cheese, cut into strips

1 can pitted olives

Cook noodles until tender in salted boiling water (8-10 minutes).

Combine vinegar, oil, parsley, oregano, garlic powder, pepper, and salt.

In a large bowl, toss noodles with vinegar-oil dressing.  Add cheese and olives; toss again.  Cover and chill 2-3 hours.  Serves 12.


Tabouli

1 cup bulgar wheat, uncooked

2 cups boiling water

handful celery, diced

¼ cup green onions, chopped

handful parsley, chopped

1-2 tomatoes, diced

½ cucumber, diced

some lettuce, chopped

mint, chopped (optional)

DRESSING

½ cup oil

1-2 lemons, juiced

4-6 cloves garlic, minced

salt or tamari

touch of honey

Soak bulgar wheat in boiling water for 20 minutes or until water is absorbed.  Mix bulgar with other ingredients, pour dressing over and mix well.  Serve chilled.  Flavor improves overnight.

Variations

For a richer taste, substitute sour cream for yogurt.


Potato Salad

6 medium potatoes

1 cup oil

1 cup vinegar

1 tsp. salt

4 stalks celery

½ cup sweet red bell pepper, chopped

2 cups yogurt dressing

Cook potatoes until tender but firm.  Peel or leave unpeeled, as desired;  cut into 1 cubes.  Mix together oil, vinegar, and salt.  Pour over potato cubes while they are still warm.  Marinate for 1-2 hours.

Drain off unabsorbed marinade and save it for future use.  Mix the vegetables with the potatoes and add yogurt dressing.  Chill before serving.


Potato & Cheese Salad

3 baking potatoes

¼ lb. grated Cheddar cheese

¼ cup sour cream

¼ tsp. basil

¼ tsp. thyme

dash cayenne

salt

Pare and thinly slice potatoes.  Cut into julienne strips (long thin strips).  Steam for two minutes until just slightly softened.  Chill.  Mix potatoes and cheese.  Add dressing made from rest of ingredients.


Macaroni Salad

2 cups cooked noodles (whole wheat or soy)

¼ cup green pepper, minced

¼ cup carrot, minced

¼ cup onion, minced

DRESSING

1 cup eggless mayonnaise

½ cup yogurt or sour cream

1 tsp. honey

½ tsp. dill weed

1/8 tsp. dry mustard

½ tsp. celery seed

salt to taste

paprika for color

Combine noodles and vegetables and mix with the dressing.  Chill before serving.


Garbanzo Cheese Salad

½ cup dry garbanzo beans, cooked & cooled

½ bunch red leaf lettuce, torn up

½ bunch spinach, torn

½ cup scallions, sliced

1 green pepper, chopped

½ cup fresh peas

½ cup raw yellow crook neck squash, diced

½ cup cucumber, chopped

1 cup bean sprouts

2/3 cup cheese, grated

Dont have all the vegetables listed above?  Thats OK.  Any combination can be used.

Combine all ingredients, sprinkle with your favorite dressing.  Serve on greens.


Bulgar Bean Salad
Bulgar & Bean Salad

1¼ cup dry bulgar wheat

2 Tb oil

2½ cups water

¼ cup dry beans, cooked

2 tomatoes, sliced

Any salad vegetables:  torn lettuce, torn spinach, sliced carrots, sliced radishes, diced celery, sliced zucchini, fresh peas, etc.

Sauté raw bulgar in oil until golden.  Add water which has been heated to boiling, cover tightly, and cook until liquid is absorbed.  Refrigerate while preparing vegetables for the salad.

When the bulgar is cold, stir in the cooked beans and toss with the salad vegetables.

Serve with an oil and vinegar dressing.


Cold Rice & Wheatberry Salad

1 part rice

1 part wheat berries

Parmesan cheese

chopped green onions

parsley

chopped celery

sesame seeds

sunflower seeds

DRESSING:

¼ cup oil

1/3 cup vinegar

2 Tb lemon juice

2 Tb honey

1 cup raisins

1-2 Tb curry

Heat salad dressing in a pan until raisins are fat.  Cook rice and wheat berries for 45 minutes in double the amount of water.  While still warm, add Parmesan cheese.  When this mixture is cool, add remaining ingredients and toss with dressing.


Zucchini Salad

1 lb. zucchini

parsley, dill, or scallions, cut fine

1 cup yogurt

lemon juice

honey

Wash and slice zucchini thinly.  Add parsley, dill, or scallions.  Fold in yogurt mixed with lemon juice and a little honey to taste.  Chill.


Curried Spinach Salad

SALAD:

1 bunch spinach, washed and torn

3 red or golden apples, diced

2/3 cup Spanish peanuts

CURRY DRESSING:

½ cup wine vinegar

2/3 cup salad oil

1 Tb chopped chutney

½ cup raisins

1/3 cup green onions, diced

2 Tb sesame seeds, toasted

1 tsp. curry powder

1 tsp. salt

1 tsp. dry mustard

¼ tsp. hot pepper

A unique green salad.  youll be glad you tried it!

Combine Curry Dressing ingredients in a bowl and let stand for two hours.  Pour over the salad ingredients and serve.


Mexican Salad

2 heads Boston lettuce, torn into pieces

1 small can pimentos, cut into strips

1 small bottle olives, pitted

1 large avocado, peeled and sliced

1 small can marinated artichoke hearts, quartered

1 cup shredded Cheddar cheese

A great variation in the green salad category.

Toss all ingredients with ½ cup of any oil and vinegar dressing.


Mixed Begetable with Nuts & Apples Salad
Mixed Vegetable with Nuts & Apples Salad

1 part cauliflowerettes, cut up

1 part walnuts, chopped

1 part cucumbers, chopped

1 part carrots, grated

1 part celery, chopped fine

1 part apples, chopped

1/7 part green pepper, minced

oil, lemon, sea salt

Toss the first group of ingredients together; sprinkle with oil, lemon juice, and sea salt.


Tarragon Green Bean Salad

12 cups green beans, sliced and steamed

4 tomatoes, cut in wedges

1 cup artichoke hearts

½ cup oil

½ cup vinegar

2 tsp. salt

1 tsp. crushed tarragon

1 clove garlic, crushed

Combine first group of ingredients and dress with second group of ingredients.  Chill.  Serves 12.


Tomato Onion Salad

5 cups tomatoes, diced

1 cup onion, finely chopped

1/3 cup mint leaves, minced

Combine ingredients and chill.  Serves 8.


Cucumber Salad

2 cups yogurt

1 Tb olive oil

2 Tb fresh mint

2 Tb lemon juice

1 cup cucumber, thinly sliced

This is an Indian dish called Raita.  Good as a side dish to accompany curries.

Combine all ingredients and chill.  Serve on lettuce leaves.


Spring Salad

SALAD:

3/4 lb. small new potatoes

½ lb. green beans, cut into 2 pieces

3/4 lb. asparagus, slanted ½ pieces

1 lb. peas, shelled

red leaf and butter lettuce

1 small red onion, thinly sliced

5 large tomato wedges or cherry tomatoes

1 dozen olives

DRESSING:

1/3 cup vinegar

½ cup oil

2 cloves garlic

3 Tb prepared mustard

½ cup whipping cream

1 tsp. honey

salt, pepper to taste

Use the vegetables suggested above, or whatever you have on hand.

Boil potatoes until tender, cool in cold water, cut into 3/4 cubes.  Steam beans, asparagus, and peas and cool (or use them raw).  Line shallow bowl with lettuce.  Distribute potatoes, beans, asparagus, and peas over the bottom.  Arrange onions, tomatoes, and olives over the top and cover.  Refrigerate until cool.

Mix the dressing in blender and pour over salad before serving.


Avacado Molded Salad
Avocado Molded Salad

2 Tb agar agar flakes

1¼ cup water

2 cups pear or apricot juice

1 Tb lemon juice

¼ cup honey

peaches

avocados

bananas

Mix agar flakes with water and let stand for one minute.  Heat one cup of the juice and add to agar water.  Boil three minutes; let cool.  Add one more cup of juice, lemon, & honey.  Let set till slightly jelled (10 min.).  Prepare mold by oiling slightly and decorate with peach slices and avocado rings.

Pour agar jell slowly into mold.  Let set undisturbed in refrigerator.

Unmold by running hot water over pan briefly.  Fill center with sliced bananas if desired.


Gazpacho Aspic

8 Tb flaked agar agar

1 cup water

4 large ripe tomatoes

½ cup green pepper, chopped

2 cloves garlic

½ cup green onion, chopped

handful parsley, chopped

2 Tb fresh lemon juice

2 Tb apple cider vinegar

tamari

pepper (optional)

cayenne (optional)

Dissolve agar agar in ¼ cup of the water.  Add remaining 3/4 cup water and simmer while preparing the rest.

Pour boiling water over tomatoes and peel.  Chop tomatoes and put into blender with other ingredients.  Blend.

Add the two mixtures together and pout into a mold.  Serve on lettuce (with orange whip dressing optional).


Fruity Salads

For breakfast, lunch, or dinner, fruit salad is a cool and refreshing meal.  You can use any two or more fruits to create pretty and enticing salads.  Creativity with slicing and color choice will increase the appeal of your salad.

You might want a salad of many types of melon;  watermelon, casaba, honey dew, cranshaw, cantaloupe, etc.  A melon baller is a useful tool here.

Or try a tropical salad with papaya, pineapple, banana, avocado, mango, shredded coconut, guava, or dates.

Other good fruits to work with are:  apples, apricots, bananas, berries, cherries, currants, figs, grapes, grapefruit, lemons, nectarines, oranges, peaches, pears, persimmons, plums, pomegranates, prunes, raisins, and tangerines.

Good dressings for fruit salads are yogurt and sour cream type dressings and fruit juice.  They can be served with cottage cheese or yogurt or au natural.


East Indian Salad

6 bananas, sliced

3 Tb mint, minced

½ cup dates, chopped

½ cup nuts, ground

yogurt (optional)

greens

Arrange banana slices on bed of greens.  Garnish with other ingredients and yogurt if desired.  Serves 6.


Avocado & Citrus Salad

2 avocados, sliced lengthwise

3 pink grapefruit, peeled and sectioned (save ½ cup juice)

1 head lettuce

1 bunch watercress

¼ cup honey

onion salt

pepper

raisins (optional)

Arrange avocados and grapefruit on lettuce and garnish with watercress.  Mix juice, honey, salt, and pepper;  spoon over salad.

Variations

Orange Whip Dressing.


Grated Cabbage-Apple Salad

1 cup apples, grated

1 cup cabbage, grated

Mix with yogurt dressing.


Carrot-Date-Cabbage Salad

2 cups carrots, minced

2 cups cabbage, minced

½ cup dates, pitted and chopped fine, or raisins

½ cup sunflower seeds, raw

1 cup yogurt dressing

Mix all ingredients together.  Stuff into four green peppers if desired.


Date Waldorf Salad

1 cup celery, diced

1 cup apples, diced

½ cup walnuts, chopped

½ cup dates, chopped

1 cup yogurt dressing

Mix well;  chill before serving.


Summer Salad

1 pineapple

6 apricots, cut up

1 banana, sliced

½ cantaloupe, diced

1 cup grapes

1 cup coconut, shredded

1 pint sour cream

¼ cup chopped walnuts

mint leaves (optional)

Cut pineapple in half, from top to bottom; core and cut out flesh, leaving two bowls.  Mix all ingredients together, including chunks of pineapple.  Put in pineapple bowls and chill.


Italian Herbal Dressing

This recipe makes lots of dressing (1 quart).  It can be stored in the refrigerator and used when time does not permit you to make a fresh dressing.  Stir or shake before each use.

COMBINE WELL:

3 cups oil

1 cup vinegar

3/8 cup fresh lemon juice

2½ tsp. sea salt

1½ tsp. pepper

1 tsp. anise seed (optional)

BLEND TOGETHER:

1 cup of the above mixture

4 cloves garlic

3/4 bunch parsley

½ green pepper, chopped

2 large scallions, chopped

1 tsp. whole mustard seed

½ tsp. dill seed

½ tsp. marjoram

½ tsp. basil

½ cup water

Mix the two groups of ingredients together in a quart jar.  Chill Well.


Sweet & Spicy French Dressing

½ cup sugar

1 Tb flour

½ cup cider vinegar

½ tsp. salt

½ tsp. Kikoman or Tamari (optional)

½ cup chopped onion

1 clove garlic, crushed

1/3 cup catsup

1 tsp. celery seed

In a small saucepan, cook sugar, flour, and vinegar until thick.  Pour into blender; add salt, soy sauce, onion, and garlic.  Blend.

Turn blender to lowest speed and slowly pour in oil.  Stir in catsup and celery seed.  Cover and served chilled.


White Cloud Dressing

1 cup oil

½ cup water

1 Tb honey

1½ tsp. tamari

1½ tsp. cider vinegar

½ cup white miso

Blend all ingredients.


Tahini Dressing

½ cup lemon juice

2 cloves garlic, minced

1 Tb tamari

¼ tsp. pepper

½ tsp. dry mustard

½ tsp. basil

3 Tb sesame tahini

½ cup olive oil

1 Tb honey

Blend.


French Dressing Marinade

This marinade can be made ahead of time, covered, and stored in a glass jar.  Good for use potato salads, cucumber salads, marinating steamed vegetables to but into salads, etc.

If the item to be marinated is already cooked, pour marinade on it before it cools for better penetration.  After marinating 1-3 hours in the refrigerator, the excess marinade is usually poured off and can be reused at a later time.

1 cup oil

1 cup vinegar

1 tsp. sea salt

scant pinch tarragon

paprika

Blend all ingredients.


Honey Lemon Dressing

So simple...great on Cole slaw!

½ cup oil

½ cup lemon juice

1¼ tsp. honey

Put in glass jar with lid; shake well.


Almondaise

1/3 cup ground almonds

1 Tb oil

1/3 cup cold water

1 tsp. salt

1 Tb vegetable salt

1/8 tsp. garlic powder

¼ tsp. ground cumin

¼ cup oil

1 lemon, juiced

Blend the first group of ingredients well.  Add the second group and blend again.


Yogurt Tahini Dressing

2 parts yogurt

1 part tahini

fresh lemon juice

1-3 cloves garlic, minced

salt, pepper to taste

Blend all ingredients.


Avocado Yogurt Dressing
Avocado-Yogurt Dressing

½ cup oil

¼ cup lemon juice

½ small onion, chopped

1 ripe avocado, chopped

¼ tsp. chili powder

½ tsp. vegetable salt or sea salt

2 Tb green pepper, chopped

½ tsp. basil

¼ tsp. oregano

2 cloves garlic, minced

¼ cup yogurt

½ tsp. honey

Blend all ingredients well in blender.


Banana Salad Dressing

Heres something to dress up a fruit salad.

4 ounces cream cheese

2 ripe bananas

3 Tb honey

3 Tb sour cream or yogurt

½ cup cream or half and half

1 Tb lemon juice

1/16 tsp. ground cardamom seed

Blend well.


Onion Cream Cheese Dressing (or Roquefort)

½ cup vinegar

3/4 cup oil

3 oz. cream cheese

½ cup yogurt

3 Tb red onion, chopped

1 clove garlic, crushed

salt and pepper to taste

Blend all ingredients thoroughly. .

Variations

Substitute blue cheese for cream cheese for a Roquefort-type dressing.


Vegetables

Steaming is the method we most often recommend in vegetable preparation.  This approach is easy, healthful, and economical.  Only a small amount of water is used and vitamin loss is minimal.  In terms of both digestion and calorie intake, vegetables cooked without oil are more desirable.

To steam, bring half an inch of water (which you may choose to season) to a boil.  Use a pot with a close fitting lid.  Place vegetables in a steaming basket and lower into pot.  The boiling water preserves the bright color of the vegetables and prevents loss of important enzymes.  Cover the pot and test for done-ness by poking with a fork.  Most vegetables taste much better if not overcooked.  If by any chance the vegetables are done before you are ready to eat, cook them only partially, remove from heat, and leave the lid on.


Artichokes

After rinsing them, remove the small bottom leaves.  Some people like to trim away the sharp points.  They may be boiled or steamed.

For boiling, place them in a large pan, cover with water (seasoned to taste).  Bring to a boil, then reduce heat and simmer 25-30 minutes for medium sized ones.  If youre steaming, check at least once during cooking time to make sure there is enough water under the steamer.  They are cooked when leaves can be easily removed, or when a fork inserted in the bottom goes in easily.

Serving Ideas

1.	Stuff garlic cloves and parsley sprigs between the leaves; steam.

2.	Stuff with a mixture of bread crumbs, cheese, garlic, and seasoning; sautéed onions.

3.	dip leaves in sauce, especially Yogurt Spinach or Garlic Butter Sauce.


Asparagus

Wash the asparagus and snap the stalks off just above the white part where they choose to break.  They are best steamed 10-15 minutes.  Also good raw in salads.

Serving Ideas

1.	Warm together eggless mayonnaise and lemon juice with a touch of salt and pepper.  This sauce, chilled, also makes a good dip for cold steamed broccoli.

2.	Any cheese sauce is good.

3.	Chill and serve with a dip or marinade.

4.	Cream of Asparagus Soup.

5.	Creamed Asparagus over muffins or as a filling for vegetables for vegetable turnovers.


Beets

Scrub well and remove the ends.  Its wise to watch where the juice goes as it can stain.  Cover with water and boil for 40-60 minutes.  Test with fork for done-ness.  Cool and slip skins off.  If you want to steam the beats, slice them in small pieces and steam for 20-25 minutes.

Serving Ideas

1.	Slice and toss with butter, sour cream, salt, pepper, lemon, and dill (also parsley, chopped green or red onions).

2.	For a sweet taste, try a little honey and orange juice.

3.	Make a beet borsht; good cold or hot.

4.	Pickled beets.  Marinate them in oil, vinegar, salt, and garlic.  cool.

5.	To make a more healthful version, add chopped beet greens to beets when theyre almost cooked.  Combine both beets and greens with pickling ingredients.


Green Beans

Snap off both tips and break or cut into pieces.  Cutting French style makes a nice change.  Steam 7-10 minutes.

Serving Ideas

1.	Toss with toasted almonds, butter, sour cream, and parsley.

2.	Combine well with most vegetables, but especially tomato based dishes, Ratatouille, etc.


String Bean Surprise Casserole

2 lbs. steamed string beans, cut French style

1 medium onion, chopped

1 cup sliced water chestnuts

1 cup bean sprouts

½ cup mushrooms, sliced

2 cans cream of mushroom soup

1 can French fried onions (Durkee)

In a 2 quart casserole put a layer of beans with one half of the water chestnuts, bean sprouts, sliced mushrooms, and onions.  Cover with 1 can cream of mushroom soup; sprinkle lightly with salt and pepper.  Repeat.

Bake in 400° oven for about 30 minutes or until bubbly hot.

Top with French fried onions for the last 10 minutes.  Serve hot in the same casserole.


Broccoli, Cauliflower, Brussel Sprouts & Cabbage

These are all winter vegetables and generally, what applies to one will apply to all.

Rinse and trim outer leaves.  On broccoli, you may want to peel the hard, outer part of the stem.  For brussel sprouts, a cut in the flowering end speeds steaming.  Cauliflower may be cut in flowerettes or steamed whole (a pretty center for a platter of steamed vegetables with cheese sauce).

Serving Ideas

1.	Steam and toss with butter or oil and sour cream, yogurt, Parmesan cheese, lemon juice, tamari, seasoned salt, and garlic--choose your own combination.

2.	Steam onions with them--delicious!

3.	Most seasonings are good with these; for cabbage we recommend caraway seeds.

4.	Sauce possibilities are unlimited.  Try Cheese Sauce, Yeast, Lemon, or Garlic Butter

5.	These vegetables work well in stir-fries, especially Chinese style.


Oriental Vegetables

Broccoli, cut in flowerettes

½ cup cashews

½ onion, chopped

1 tsp. ginger root, pressed

½ cup tamari

1 Tb honey

Combine tamari, honey, ginger root in skillet.  Add cashews, onion, broccoli.  Cover and steam in tamari mixture until broccoli is tender.

Variations

Try adding green onions, snow peas, tofu, pineapple, bean sprouts, water chestnuts, celery, mushrooms, green peppers.


Broccoli & Yams

Broccoli cut into flowerettes, steamed

½ onion, chopped, steamed with broccoli

½ yam, peeled and chopped into 1 cubes

2 Tb butter

2 Tb brown sugar

Steam yams until almost tender.  Melt butter in skillet and add brown sugar. Sauté steamed yams in butter and sugar until tender and slightly browned.  Add more butter if necessary.  Meanwhile, steam the broccoli and onions.  Mix together and serve.

Variations

Add some diced pineapple or apple to yam while sautéing.


Cauliflower Cheese-Dilly

1 medium cauliflower

4 Tb melted butter

4 Tb Parmesan cheese, grated

1 tsp. dill weed

1 clove garlic, minced

salt and pepper

Cut cauliflower into flowerettes and cook.  Turn into a 1 quart baking dish.  To the melted butter, add 2 Tb cheese, dill, and garlic.  Mix with hot cauliflower.  Season with salt and pepper.  Sprinkle with remaining 2 Tb grated cheese.  Heat for about 10 minutes or put under broiler until top is golden brown.


Cabbage Kuchen

2 onions

4 cups shredded cabbage

2 Tb butter

1 cup yogurt

½ tsp. salt, 1/8 tsp. pepper

1 Tb caraway seeds

Sauté onion and cabbage in butter.  Mix in other ingredients.  May be served as is or over whole wheat flour crust.  Spread in greased 8x8 pan.

Bake at 375° for 35 minutes.


Carrots

Scrub carrots and remove the ends.  If the skin doesnt look appealing, scrape them a little with a paring knife but try to avoid peeling.  Cutting or slicing may vary a lot, and the variety will add a nice change.  Steam 5-10 minutes.

Serving Ideas

1.	When serving raw, add lemon juice to prevent discoloration and enliven the flavor.  Serve raw with a dip or grated in salad.

2.	use in combination with other steamed vegetables.

3.	Purée carrots with tomatoes and add to your pasta sauce.  Not only are they nutritious but theyre also sweet.  Also excellent in almost all soups.

4.	Cut into thin strips and sauté.  Toward the end of cooking time, stir in chopped parsley, lemon, and butter.

5.	For a sweet touch, try carrots glazed.  Stir in a little honey and use chopped walnuts to garnish.

6.	Dont forget carrot or carrot and raisin salad.

7.	Try yogurt sauce.


Chard & Spinach

Greens need to be washed quickly but carefully and are best under-cooked rather than over-cooked.  Steam 4-10 minutes (chard takes longer).  Use little water.

Serving Ideas

1.	Drizzle with butter or oil, lemon juice, or tamari.  Add salt or garlic if desired.

2.	Serve with sautéed onion, slivered almonds, or pine nuts.  With spinach, try garlic and olives.

3.	Sauté mashed, drained tofu with greens.  You may include any of the above suggestions.  A nice light meal.

4.	Spinach salad.

5.	Try some of the wonderful spinach pies.


Corn

Remove the husks.  Drop into a large pot of boiling salted water.  Cover and turn off heat.  Allow to sit for 5-10 minutes.

Serving Ideas

1.	Served traditionally on the cob; roll corn in butter; add salt, pepper, or onion powder to taste.

2.	Some prefer corn cut in paper-thin layers from the cob and served with butter, milk, salt, and pepper.

3.	Tamale pie.  (recipe follows)


Curry Corn

3 Tb butter

2 cups fresh corn

2 Tb chopped green pepper

2 Tb chopped onion

½ tsp. curry powder

salt and pepper

½ cup sour cream

Melt butter in skillet.  Add other ingredients.  Cook covered over low heat until tender (10 minutes).  Stir in ½ cup sour cream.  Heat, stirring constantly.  Serve immediately.


Twenty-Minute Tamale Pie

2 cloves garlic, minced

1 onion, chopped

2 Tb butter

1 16-oz can tomatoes

1 17-oz can whole kernel corn, undrained

1 cup sour cream

1 cup corn meal

1 4½-oz can ripe olives, sliced

2 tsp. salt

1 Tb chili powder

½ tsp. cumin

2 cups Jack cheese, shredded

Use a large skillet with cover.  Melt butter, sauté onions and garlic.  Add all except cheese.  Stir until thoroughly mixed.  Sprinkle with cheese.  Cover and simmer 15-20 minutes.


Mushrooms

Mushrooms are a delightful addition to many a vegetarian meal.  heres a washing suggestion:  keep them in their plastic bag, add water, and swish around until clean.  They can be sliced (longitudinally is nice) or used whole.

Serving Ideas

1.	Sauté in oil or butter with garlic salt for 5 minutes.  Try them with tarragon.

2.	To the above, add tamari, water, and 1 Tb flour to make a little gravy.  Serve over toast.

3.	Sauté with tofu.

4.	Sauté and add dill weed and sour cream.

5.	Marinate them.


Stuffed Mushrooms a la France

8 large mushrooms

6 Tb finely minced onion

½ cup Swiss cheese, grated

½ cup Parmesan cheese, grated

3 Tb green onion, minced

8 Tb parsley

6 Tb bread crumbs

4 Tb butter

2 Tb oil

1 tsp. tarragon

4-6 Tb cream

Sauté onions in butter and oil 3-4 minutes.  Remove stems from mushrooms.  Add stems and green onions; cook 4 more minutes.  Remove from heat and add the rest of the ingredients.  Fill mushroom caps and sprinkle with a pinch of cheese and a drop of melted butter.  Bake at 375° for 20 minutes.


Eggplant

Ways to prepare eggplant are unlimited.  Some like it peeled, others not.  Some like it really well cooked, some only slightly cooked.  It can be steamed, broiled or stir fried.  Test your family--probably each member will like it differently.

Serving Ideas

1.	Slice ½ thick.  Top with salt, cheese and tomato.  Broil until cheese melts.

2.	Can be breaded and broiled.  Serve with a mushroom sauce and pecans.

3.	Peel and slice into cubes.  Steam 5-10 minutes.  When slightly cooked, mash with minced garlic, lemon juice, tamari and use cold as a dip for pita bread.

4.	Steam with other vegetables in cubes or strips.

5.	Combines best with tomato-type dishes and soups.  Try Mousakka and Ratatouille (See Main Dish Section).


Leeks & Onions

These enhance so much of our cooking.  Remove the dry, outer skin of onions.  Slice them longitudinally first to minimize your tears.  Wash leeks carefully and slice crosswise.

Serving Ideas

1.	Slice and sauté with a sliced, cooked potato.

2.	Steam small, white onions and serve with cheese or cream sauce.

3.	 Try Cream of Potato and Leek Soup.


Peas

Shell and steam them 2-8 minutes, according to taste.

Serving Ideas

1.	Use raw or cooked in salads.

2.	Combine well with potatoes and cauliflower.

3.	A nice garnish to many dishes.

4.	Add just before serving to soup or stew.


Potatoes

Wash well but always leave skin on.  Potatoes can be baked or boiled.  Bate at 425° for 45-60 minutes.  Boil 10-15 minutes in chunks.

Serving Ideas

1.	Serve baked potatoes with your choice of the following suggestions:  butter, sour cream, and chives are traditional; try adding tamari, melted or grated cheese, flaked nutritional yeast, or yogurt for variety.

2.	To boiled potatoes, add milk, butter, and salt; mash.

3.	Steam new potatoes for 20 minutes.  Serve whole with butter and dill weed or a cream or cheese sauce, or place them right in the middle of a bowl of beet borscht with a little sour cream.

4.	Try potato pancakes with left-over baked potatoes.  Grate them.  Add chopped onion, cottage cheese, Parmesan cheese, salt, and garlic.  Form patties and fry on both sides in butter.


Twice Baked Potatoes

Bake desired number of potatoes.  Slice in half lengthwise and scoop out insides; mix with your choice of:

butter

yogurt or sour cream

tamari, pepper

cottage cheese

Swiss or Parmesan cheese

dry mustard, paprika

Return to skins and heat through.

Variations

Add yeast powder, Ricotta cheese (Sierra brand), green onions, parsley, buttermilk, garlic, any other cheese, and/or chopped spinach.


Potatoes Romanoff

6 large potatoes, peeled, boiled, cubed

2 cups large curd cottage cheese

1 cup sour cream

1 tsp. salt

2-3 green onions, finely chopped

1-2 cloves garlic, pressed

1 cup Cheddar cheese, grated

Combine potatoes with cottage cheese, sour cream, garlic, salt, and green onions.  Turn mixture into buttered casserole and sprinkle grated cheese on top.

Bake at 350° for 30 minutes.


Potatoes au Gratin

6 potatoes unpeeled, sliced thinly and cooked until tender

2 onions sliced thinly

2 Tb butter, cut into small pieces

¼ cup flour

1 lb. Jack or Cheddar or Parmesan, grated

½ bunch chopped parsley

1 cup milk

salt, pepper, paprika

In a greased casserole, layer as follows: potatoes, onions, sprinkle flour, some butter pieces, parsley, seasonings, and cheese (finish with cheese on top).  Pour milk over all.

Bake, covered at 350° for 1½-2 hours.


Peanut-Almond Butter Patties

(Quick and Delicious)

½ cup peanut butter

½ cup almond butter

¼ cup yeast

½ cup cottage cheese

½ cup wheat germ

1 tsp. vegetable salt

1 cup alfalfa sprouts

Combine all ingredients in a bowl.  Form into six patties.  Broil on both sides.  Top with cheese.


Stuffed Peppers with Millet

3 cups cooked millet

2 onions, chopped

1 cup celery, chopped fine

1 cup almonds, ground

1 cup sour cream

¼ cup butter

2 Tb tamari

1 tsp. garlic, pressed

1½ tsp. rosemary

1 tsp. oregano

1 tsp. thyme

8 bell peppers

Cut ends of peppers and steam 10 minutes.

In a large skillet, melt butter and sauté onions, celery, almonds until almonds are brown.  Add cooked millet, seasonings and sour cream.  Stuff peppers.

Bake at 350° in about 1 water for 30 minutes.  Top with cheese strips (optional).

Variations

Substitute other grains for the millet.


Tomatoes

Aside from the obvious use of tomatoes, raw, in salads and for sauces, they can be sliced and baked; grilled; or used as a color accent to almost any dish.


Stuffed Tomatoes

2 cups drained, cooked spinach

6 medium sized tomatoes

1 Tb oil

Jack or Mozzarella cheese

1 cup sour cream

1 clove garlic

pepper, tobasco, tamari

Cut out tomato centers.  Invert to drain.  Sauté onion and garlic in oil.  Season, add spinach and sour cream and tomato centers.  Refill tomatoes and top with cheese.

Bake 15 minutes at 350°.


Turnips

Turnips must be scrubbed and peeled.  Cut in chunks and steam 20 minutes or until tender.

Serving Ideas

1.	Mash with butter, salt, pepper, honey and nutmeg.

2.	Grate raw in salads.


Summer Squash

Wash and slice lengthwise or crosswise.  Steam 3-10 minutes until just tender.

Serving Ideas

1.	Steam and add oil or butter, lemon, and/or tamari, salt, sour cream or yogurt.

2.	Grate while raw on large grate and sauté quickly in butter.

3.	Slice or grate raw in salads.


Squash Saute
Squash Sauté

1 zucchini

1 yellow crook neck (or any other summer squash)

1 pattipan

2 tomatoes

½ onion

2 Tb butter or olive oil

1 tsp. garlic

1 tsp. basil

1 tsp. oregano

Chop squash into cubes or spears.  Chop tomatoes and onion.  Melt better in skillet.  Add onions and garlic and sauté briefly.  Add squash, tomatoes and herbs.  Cover.  Lower heat and steam until squash is tender.


Winter Squash

Wash and halve.  Scoop out the seeds (try roasting them).  Squash may be steamed or baked upside down on a cookie sheet with a little water on the bottom.  Bake at 350°  for 45 minutes.  Prick with a fork to test for done-ness.

Serving Ideas

1.	Add butter, honey, nutmeg (or mace), salt, pepper.

2.	Serve with chopped pineapple.

3.	Sprinkle top with poppy seeds.

4.	Fill with a stuffing.

5.	 Bake rightside up with spaghetti sauce in the cavities.  Sprinkle with Parmesan cheese.


Stuffed Acorn Squash

2 squashes

2 Tb butter

½ tsp. cinnamon

2 Tb sugar or 1 Tb honey

1 onion, chopped

3 apples, diced

1 carrot, finely chopped

2 Tb almond, toasted, shopped or sliced

Halve and seed the squash.  Bake upside down in ½ water until tender (½ hour or more).  Melt butter and sauté onion, apples and carrot with cinnamon and sugar.  Fill center of squash.

Bake 15 minutes at 400°.  Top with toasted almonds.


Squash or Yams with Apples

1 lb. winter squash in ½ cubes

4 Tb butter

¼ cup water

1 large apple

2 tsp. lemon

¼ cup brown sugar

¼ tsp. cinnamon

1/8 tsp. nutmeg

sliced almonds to garnish

Melt butter.  Add squash and water; sauté 4-5 minutes.  Add salt to taste.  Add rest of ingredients and cook until squash is tender.


Sauces

Although not difficult to prepare, sauces make all kinds of food seem special.  They are a wonderful complement to vegetables, grains, casseroles, and sweet things.  dont let fancy names confuse you--the majority of sauces are simple variations of the fundamental cream sauce.  Most sauces are rich in protein and many balance an incomplete vegetable protein.  One can even blend a cooked vegetable with a sauce and serve it over grain or pasta--great for children who dont love vegetables.


Easy Vegetable Sauce

¼ cup butter

juice of 1 lemon

salt

garlic powder

Melt butter and add seasonings.  Good on any vegetable.

Variations

Add tamari, parsley, yeast, or yogurt.


Basic White or Cream Sauce

1 Tb butter or margarine

1 Tb flour

1 cup milk

½ tsp. salt

Cook butter and flour together in saucepan.  Stir for several minutes.  Heat milk and add slowly, stirring constantly.  (A whisk is invaluable here.)  Cook until thick.

Hint:

When cooking with milk, use powdered.  Its cheaper, stores easily and you can make it up with hot water to cook faster.  For heavier sauce, increase flour and butter.  For lighter sauce, decrease flour and butter.  Experiment with different herbs and spices for a taste change--basil, thyme, tarragon, etc.


B.B.Q. Sauce

1 Tb oil

¼ cup onion

½ cup ketchup

1/3 cup water

2 Tb lemon juice

1 Tb brown sugar

1 Tb Worcestershire sauce (Kikomans brand)

1 Tb vinegar

1 Tb dry mustard

salt and pepper

Brown onion and celery in skillet.  Add rest of ingredients and simmer for 15 minutes.


Yogurt Dill Sauce

2 Tb butter

2 Tb flour

½ cup milk

1 Tb parsley

½ tsp. grated onion

sour cream and/or yogurt

Cook butter and flour.  Stir in milk and add rest of ingredients.  Heat to boil and add sour cream and/or yogurt to taste (½-1 cup).  Good with cauliflower.


Yogurt Onion Sauce

½ small onion, thinly sliced and rinsed with water

2 cups yogurt

1 Tb chopped mint leaves

½ tsp. ground cumin

salt and pepper

Combine all.  Garnish top with light sprinkling of paprika and cream.


Brown Gravy

2 Tb butter or margarine

2 Tb flour

2 Tb nutritional yeast

1 cup water or stock

1-2 tsp. tamari

Melt butter in a pan and stir in yeast and flour.  Cook and stir for 3 minutes.  Add stock slowly.  Stir and cook until thick.  Delicious on vegetable loaf, potatoes, stuffing or grains.


Sauce for Baked Squash

2 Tb soft butter

juice of ½ lemon

juice of ½ orange

¼ cup tahini

½ cup honey

Mix all ingredients well.


Curry Sauce American Style

¼ cup each chopped onion, celery, and tart apple

¼ cup butter

2½ Tb flour

½-2 tsp. curry powder (to taste)

1 cup stock and 1 cup cream, or 2 cups milk

½ tsp. lemon peel

cayenne or ginger (optional)

Sauté onion, apple, and celery in butter.  Add flour and curry.  Cook, stirring for 5 minutes.  Add the rest.  Cook and stir.


Sweet & Sour Sauce

1 cup basic white sauce

2 tsp. mustard

2 tsp. brown sugar

2 tsp. vinegar

Dissolve mustard in vinegar.  Stir with sugar and white sauce; heat.


Cheese Sauce

For each cup of milk, add 1 cup grated cheese.  Stir to melt.  To vary seasonings, try thyme, basil, garlic and parmesan, parsley, or mustard.


Mushroom Sauce

Add sautéed mushrooms to white sauce.


Tahini & Onion Sauce

To white sauce, add sautéed onions and tahini to taste.  Great on rice.  If too rich, add water or stock.


Spinach Yogurt Sauce

½ oz butter

2 Tb sesame seeds

1 cup yogurt

½ cup chopped green onions

¼ tsp. dry mustard

onion salt and pepper

Fry sesame seeds in melted butter until golden.  Combine with other ingredients.  Chill one hour or more.  Great for artichokes.


Parsley Gravy

(Good over millet patties.)

1 3/4 cup water

¼ tsp. salt

2 celery sticks

½ cup cashew nuts

2 Tb oil

2 Tb flour

1/8 tsp. celery seed powder

Blend all ingredients until smooth.  Simmer until thick.  Add ½ cup chopped fresh parsley.


Creamy Swiss Chard Sauce

(Very good over noodles.)

3 pkg. (10 oz each) frozen Swiss Chard defrosted, steamed and drained

4 Tb butter or margarine

2 large onions chopped

1/3 cup (2½ oz) pine nuts (optional)

2 tsp. flour

3/4 tsp. each basil and nutmeg

1 (8 oz) package cream cheese

1½ cup half and half

½ cup Parmesan cheese, grated

Chop chard coarsely, set aside. Sauté onions and garlic in butter (also pine nuts if desired).  Stir in flour, basil, nutmeg and cream cheese until cheese melts.  Add cream gradually.  Cook, stirring until sauce is thick and smooth.  Stir in chard.

Serve over noodles with Parmesan cheese as garnish.


Tomato Vegetable Sauce

(For Italian dishes--makes about 4 quarts.)

1-2 onions, chopped

4-6 cloves garlic

1/8 cup olive oil

½ green pepper, chopped

6-8 mushrooms, sliced

2 stalks celery, chopped

some black olives, chopped (optional)

1 large can tomato puree

2 large cans tomatoes (or use fresh)

2 carrots, chopped

1 zucchini

handful parsley

tamari

Dr. Bronners Soy Mineral Broth, undiluted

kelp powder, pepper, dash chile powder

oregano, basil, thyme, marjoram

1 Tb honey

juice of ½ lemon

touch cinnamon

In a large soup pot, sauté onions, garlic, pepper, mushrooms, celery and olives in oil.

Chop carrots, zucchini and parsley.  Purée in blender with canned or fresh tomatoes.  Add this plus tomato purée to sautéed vegetables.  Add seasonings to taste.  Simmer several hours.

Part can be frozen or refrigerated for future use.


Main Dishes

The main dish is usually the heart of the meal.  It can be vegetable stew, a bean casserole, a dish of pasta, a bowl of soup, or even a baked potato.  It is generally the focus of the meal, the center around which we coordinate the rest of the meal.

As vegetarians, our choices are infinite!  With a little inspiration, we can be very creative with just a few things on hand.  One or two vegetables are usually a good starting point--mix them together, top with cheese or nuts, layer with grains in a casserole, or stuff in a crepe.  Even without fresh vegetables, however, we can put together a nutritious, hearty meal without too much fuss--lentils and rice in a corn tortilla, steamed tofu topped with melted cheese, or sesame noodles mixed with cottage cheese, sour cream, nuts and raisins.  Frequently, we make casseroles for main dishes.  A casserole may be loosely defined as a baked main dish containing one or more protein foods (grains, noodles, beans, or dairy products), and vegetables moistened with stock, sauce, or juice.

It may be helpful here to say a few words about protein.  In order for the body to use protein to its maximum efficiency, we should have the essential amino acids at the same time and in good proportion to one another.  As vegetarians, there are two good rules to follow to achieve this.  First, combine two or more proteins within one meal; second, combine vegetable proteins with each other and with dairy products.  Our recipes will hopefully show you that these combination principles do not present problems.  Rather, they are fun, easy to follow and delicious.  For more detailed information on protein complements, see Diet for a Small Planet, by Frances Moore Lappé.


Chart for Cooking Times

It is important to incorporate beans and grains into the vegetarian diet.  They are an excellent source of protein, and not only balance one another nutritionally, but are also tasty when cooked together.  they can be used in salads, soups, sandwiches and spreads, and in main dishes.  They should be well cooked to insure easy digestion.  Following is a chart for cooking the most commonly-used beans and grains.

Dry measure (1 cup)	Water	Cooking Time

Barley	3 cups	1 hour, 15 minutes

Brown Rice	2 cups	1 hour

Buckwheat	2 cups	15 minutes

Bulgur Wheat	2 cups	15 minutes

Millet	3 cups	40 minutes

Polenta	4 cups	20 minutes (double boiler)

Garbanzos	4 cups	3 hours

Kidney Beans	3 cups	1½ hours

Lentils and Split Peas	3 cups	1 hour

Pinto Beans	3 cups	2½ hours

Red Beans	3 cups	3 hours

Soybeans	4 cups	3 hours or more

Note:

With beans, add salt after cooking.


Stuffed Zucchini

To prepare zucchini, parboil for about 7 minutes.  Immerse in cold water, drain, cool, and cut off ends.  Slice lengthwise and scoop out pulp; careful not to tear the shell.  Set the pulp aside to be used in stuffing.

SICILIAN STUFFING:

4 zucchini, prepared as above

1 tsp. egg replacer

3 slices whole wheat bread, soaked in milk with crusts cut off

1 clove garlic, minced

1 Tb chopped parsley or basil, fresh

2 Tb Parmesan cheese

salt, pepper

¼ tsp. nutmeg

Sauté onions and garlic until soft; set aside.  Chop bread and parsley; add egg replacer, 2 Tb grated Parmesan cheese, nutmeg, salt and pepper to taste.

Add chopped pulp to onion mixture and cook for one minute; combine both mixtures; fill shells and bake at 350° for 30 minutes until brown.

FLORENTINE STUFFING:

zucchini prepared as above

2 lbs. fresh spinach, cooked & chopped

2 Tb butter

2 Tb flour

1 cup milk or half and half

salt, pepper to taste

¼ tsp. nutmeg

¼ cup Parmesan or Gruyere cheese, grated

In a pan, cook and blend butter and flour; add hot milk and stir well until sauce is smooth and thick.  Add drained spinach, salt and pepper, nutmeg and cheese.  Fill shells, sprinkle with more cheese and bake at 350° until heated through.


Broccoli Loaf

Serves a crowd.  Is great with salad because of richness.

1 onion

1 clove garlic

5 mushrooms, sliced

½ cup parsley, Chopped

4 cups broccoli, steamed & chopped

1 cup Cheddar cheese, grated

2 cups bread crumbs

½ cup wheat germ

1 cup walnuts, chopped

½ cup seeds, sunflower or sesame (optional to use both)

1 tsp. basil

1 tsp. sage (optional)

½ tsp. salt

2 Tb flour

pinch cayenne

¼ cup tamari

1¼ cup miso stock or broccoli broth

Sauté first 4 ingredients in oil or butter.  Steam the broccoli.  In a large bowl, mix the rest of the ingredients.  Add broccoli and sautéed vegetables.  Mix and press into an oiled loaf pan.

Bake 1 hour at 350°.

Can be topped with mashed potatoes and browned.  Great with Brown Gravy or Cheese Sauce.


Broccoli Cheese Strata

Whole wheat bread to cover bottom of casserole, buttered and spread thickly with cream cheese

1 bunch broccoli, chopped

½ lb. Muenster cheese, sliced, or Jack cheese

3 cups milk or 2 cups milk and 1 cup half & half

2 Tb onion, chopped

1 tsp. salt

½ tsp. pepper

1 Tb lemon rind

2 Tb butter, melted

5 tsp. egg replaced + 10 Tb water

In 13 buttered casserole, make layers.  Start with bread, then steamed broccoli, then cheese.  Mix the rest of the ingredients together and pour on top.

Cover and refrigerate at lease 1 hour (if you have the time).

Bake at 350° for 60-70 minutes.


Middle Eastern Vegetables

¼ onion, chopped

2 Tb oil

½ bay leaf

3/4 tsp. mustard seed

¼ tsp. celery seed

½ tsp. dill

1 potato

1 carrot

½ head cauliflower

1 medium-sized green apple

1 tomato

2 zucchini

1 tsp. salt

½ tsp. paprika

Dice potato, carrot and apple in small pieces.  Separate cauliflower into small pieces.  Cut zucchini into chunks.  Sauté onion in oil with bay leaf, mustard, and celery seeds and dill.

Stir in vegetables in this order, leaving 2 minutes between each addition: potato, carrots, cauliflower, apple.  Add tomato and zucchini.  Heat quickly and transfer to oven for 20 minutes at 375°.  Sprinkle with salt and paprika.  (Oven at 375°)


Cabbage Rolls

1 head cabbage

1-2 cups cooked brown rice

3-4 cups tomato sauce

2-3 Tb sesame oil

1 onion

2 cloves garlic

handful parsley

choice of vegetables (squash, cauliflower, or broccoli)

sprinkling of sesame, sunflower and/or cashews

tamari, pepper

Have a large pot of boiling water ready.  Remove the core from cabbage with a knife and immerse in water for 3-4 minutes.  With forks, pry away the leaves.  Cut away hard vein.

FILLING:  In a skillet, place 3 Tb oil and sauté onion, garlic, and vegetables.  Add nuts and seeds.  Season to taste.  Vegetables should be cut small.  Stir in brown rice.

Grease a large casserole.  Spread a layer of tomato sauce at bottom.  To make rolls, place 2 Tb filling in a prepared leaf.  Tuck in the sides and roll up.  Place rolls seam side down.  Cover with tomato sauce.

Cover casserole and bake at 350° for 45-60 minutes.  Cabbage must be tender.

Variations:

For filling, use any left-over vegetables and grain casserole.  Many kinds of grain work well for fillings, also; for instance, millet and buckwheat.


Shiskabobs

MARINADE:

½ cup oil

2 Tb red wine or rice vinegar

1 clove garlic, crushed

1 Tb dry mustard

¼ cup soy sauce

¼ cup brown sugar

2 tsp. curry powder

VEGETABLES:

1 red or green pepper cut into 1¼ pieces

1 dozen medium mushrooms

½ lb. hard tofu, cut into 1 squares

1 dozen cherry tomatoes

1 can cocktail onions

Soak vegetables in marinade for 2 hours.  Alternate vegetables and tofu on skewers.  Pour some marinade in cast iron skillet.  Heat over medium heat.  Cook skewered vegetables in marinade until done.

Serve over rice or millet.


Potato-Onion Casserole

1 lb. potatoes

2 oz chopped nuts

2 onions, chopped and sautéed

2 tsp. egg replacer

1 cup milk

butter

½ cup sour cream

paprika

salt and pepper

bread crumbs

Dice and cook potatoes.  Mash with lots of butter and hot milk; whip; add seasoning.  Grease casserole and put a layer of potatoes, onions, nuts and rest of potatoes.  Pour ½ cup sour cream over the top, more seasonings.  Sprinkle with bread crumbs.

Bake at 400° for 20 minutes.


Zucchini Parmigiano

3 zucchinis cut into long, thin, horizontal slices, steamed lightly until slightly tender

¼ cup bread crumbs or bran flakes

¼ cup parsley, shopped

¼ tsp. garlic salt

1/3 cup butter melted

1½ cups Italian style tomato sauce

Oil a square baking dish.  Pour ½ tomato sauce in bottom.  Next place steamed zucchini slices.  then remaining sauces.  Combine bread crumbs, parsley, and garlic salt.  Sprinkle mixture over zucchini to coat entire top.  Dot with butter.

Bake at 350° for 30 minutes or until zucchini is tender.


Barley & Pine Nut Casserole

1 cup uncooked barley

6 Tb butter

¼-½ cup pine nuts or slivered almonds

1 onion, chopped

½ cup parsley, minced

¼ cup chives or green onions, minced

¼ tsp. salt

3½ cup vegetable broth

Preheat oven to 375°.  Rinse and drain barley.  Sauté nuts in 2 Tb butter.  Remove nuts.  In the remaining butter, sauté onions and drained barley.  Cook, stirring, until lightly toasted.  Stir in nuts, chives and salt.  Spoon into a buttered 9x9 casserole.  Cover and chill.

When ready to serve, heat broth to boiling point.  Pour over barley and mix well.  Bake uncovered for 1 hour, 10 minutes.  Barley should be tender and liquid absorbed.  Garnish with parsley.


Spaghetti Sauce

2 onions, chopped

6 cloves garlic, minced

½ cup parsley, chopped

1 tsp. basil, or a few fresh leaves, chopped

water

2 cans Contadina paste, small

2 6-oz cans tomato sauce

1 Tb honey

vegetable bouillon cubes (optional)

In olive oil, sauté onions, garlic, parsley and basil for about 5-10 minutes.  Add tomato sauce and paste; fill the empty cans with water or vegetable broth and add to pot;  mix well and bring to boil.  Boil high for a few minutes, then simmer.  Add 1-2 Tb honey.  simmer with lid on pot but tilted for steam to escape for 3-4 hours, stirring every 30 minutes.


Spanish Macaroni

1 cup macaroni noodles, cooked

1 cup grated cheese

2 onions, minced

1 qt can tomatoes, chopped (undrained)

1 clove garlic, minced

2 red peppers, chopped (optional)

Sauté onion in butter until light brown.  Add other ingredients.  Simmer until liquid is reduced one half (this takes a while).  butter a casserole dish.  Put in layer of sauce, then macaroni, then cheese; repeat, having sauce on top layer.

Bake at 350° for 30 minutes.


Rice Lentil Casserole

½ medium onion, chopped

3 Tb oil

1 cup brown rice, raw

¼ cup lentils, raw

¼ tsp. cinnamon

2½ cups water or vegetable bouillon

1 Tb tomato paste

3/4 tsp. salt

½ cup raisins

½ cup pine nuts, sunflower seeds, or chopped almonds

Preheat oven to 350°.  Sauté onion in oil.  Add rice and cook, stirring for several minutes.  Combine tomato paste, water and cinnamon.  Add this mixture, and the lentils, to the rice.  Bring to a boil, cover tightly, turn heat low and simmer for 30 minutes.

Stir in salt, nuts and raisins.  Use the rest of the oil to grease a casserole dish.  Pour in rice mixture.  Bake uncovered 20-30 minutes.


Rice & Beans Italian

½ cup navy beans

1 onion, chopped

1 stalk celery, chopped

2 Tb olive oil

1 cup canned tomatoes, or 1 cup spaghetti sauce

1 tsp. salt, pepper to taste

½ cup rice, raw (cook brown rice first)

2 Tb grated Parmesan cheese

Soak beans overnight and cook until tender, about 1½ hours.  Brown onion and celery in oil and add to beans.  Add tomatoes or sauce, salt and pepper, and water to cover.  Add rice and cook, stirring often until tender.  Add water as needed.  Should be a thick stew.


Chili Beans

Kidney beans, soaked and cooked

1 large onion, chopped

2 cloves garlic, mashed

1 tsp. salt, or more

1 Tb cumin

2 or 3 Tb chili powder

1 tsp. oregano

2 Bay leaves

½ tsp. coriander, ground

chopped tomatoes, canned or fresh, or 1 can tomato sauce

1 Tb flour

bell pepper, chopped (optional)

bread crumbs (optional)

paprika (optional)

Combine ingredients; adjust seasonings to taste.


Sweet & Sour Lentils

2 cups uncooked lentils

6 cups water

1 large onion, chopped

¼ cup butter or margarine

2 or 3 Tb flour

2 or 3 Tb brown sugar

3/4 tsp. cinnamon

3 Tb vinegar

salt

Boil lentils in water for about 45 minutes.  Meanwhile, sauté onion in butter.  Add flour and brown.  Combine lentils, onions and other ingredients.  Warm through.


Bulgur Pilaf

1 onion, shopped

2 stalks celery, chopped

handful parsley

2 Tb butter or margarine

1 cup bulgar wheat, raw

2 cups vegetable broth or water

Parmesan cheese to garnish

Sauté onion, celery and parsley in butter.  Add wheat and brown for a few minutes.  Add broth and bring to boil.  Cover and simmer 15-20 minutes.

Serve with grated cheese.


California Cheese Casserole

1 cup rice

1 7-oz can green chilies

4 small zucchini

2 large tomatoes

1 lb. Monterey Jack cheese

2 cups sour cream (or part cottage cheese)

1 tsp. salt

1 tsp. oregano

1 tsp. garlic powder (or 1 clove garlic, mashed)

½ green pepper, chopped

2 Tb minced green onion

Preheat oven to 350°.  Cook rice until barely tender.  Slice zucchini thinly and parboil for 1 minute.  Slit chilies and remove seeds.  Cut half the cheese into ½ strips and place one piece in each chili, folding it over the cheese.  Put rice in well-greased baking dish, cover with layer of chilies and cheese, then zucchini and sliced tomatoes.  blend sour cream with spices and green pepper.  Spread over all.  Cut remaining cheese into very small cubes and sprinkle evenly over mixture.

Bake for 30 minutes.


Salmagundi Soybean Bake

½ cup soybeans, dry

1 cup water

1 cup boiling water

1 cup Bulgur wheat, raw

½ cup onion, chopped

½ cup green pepper, chopped

1 Tb butter

¼-½ tsp. Tabasco sauce

1 lb. Teleme cheese, sliced

1½ lb. can whole tomatoes, chopped and drained, or fresh tomatoes, or tomato sauce

1 tsp. cumin, ground

1 Tb vegetable bouillon

1½ tsp. seasoned salt

Soak soybeans overnight in 1½ cup water  Drain and whirl in a blender, adding 1 cup water until smooth.  Pour 1 cup boiling water over Bulgur and let stand until water is absorbed. Sauté onion and green pepper in butter until limp.  Combine soybeans, Bulgur, sautéed onion and green pepper, 1 tsp. salt and Tabasco sauce.  Spread half in buttered 3 quart casserole dish.  Place half cheese slices over this layer.  Combine tomatoes, cumin, bouillon and ½ tsp salt.  Spoon half over cheese.  Repeat layers.  Bake uncovered in 375° oven for one hour.  remove cover for last 15 minutes.  Serves 8.


Lentil Nut Loaf

1 onion, chopped

3 Tb oil

½ cup wheat germ

2 cups cooked, drained lentils

½ cup whole wheat bread crumbs

½ cup sunflower seeds, or walnut pieces

½ tsp. sage or thyme

2 Tb nutritional yeast

½ cup vegetable stock or water

1 Tb vinegar

sesame seeds

Preheat oven to 350°. Sauté onion in oil.  Mix all ingredients and place in large, greased loaf pan.  Sprinkle with sesame seeds.

Cover with foil and bake 30 minutes.  Remove cover for the last 10 minutes.


Brown Rice Pilaf

3/4 cups brown rice, raw

¼ cup Bulgur, raw

½ onion, chopped

1 small can sliced onions, or fresh

2 Tb oil

2 Tb butter

2 cups liquid (water or stock)

1 small can mushrooms (can use juice for part liquid)

Brown the rice, Bulgur, onion and mushrooms in oil and butter until onions are transparent.  Add and adjust seasonings.  Boil water.  Add and simmer 45 minutes, covered.

Do not remove cover.  Let rest approximately 15 minutes.  Stir and serve.


Walnut Rice Loaf
Walnut Rice Load

Nice for Thanksgiving

1 cup celery, diced

½ cup parsley, diced

½ cup onion, chopped

2 Tb butter

1 cup milk or cream, or stock or half and half

1 cup bread crumbs

1 cup olives, chopped

1½ cup walnuts, chopped

2 or 3 tomatoes, diced

1 cup cooked rice

1 tsp. sage

1 tsp. salt

Preheat oven to 350°.  Sauté celery, parsley and onion in butter.  Mix vegetables with all other ingredients in a large bowl.  Press into a well-buttered loaf pan.  Bake 60 minutes.

Serve with gravy.  (See Sauce Section: Brown Gravy, Mushroom Sauce or Parsley Gravy .)


Parsley Grain Casserole

2 cups cooked Bulgur wheat

½ cup cooked soy grits

2 Tb oil

1 small onion, diced

½ cup parsley, chopped

1 cup grated Swiss cheese

2 cups milk

1 tsp. salt

½ tsp. dill weed

pinch garlic powder

Preheat oven to 350°.  Sauté onion in oil until soft.  combine all ingredients.  Bake in a greased casserole for 30 minutes.

Variations:

Use 2½ cups cooked brown rice instead of Bulgur and soy grits.


Plenta Casserole
Polenta Casserole

1 cup uncooked polenta

4 cups water

¼ cup butter

spaghetti sauce

Jack and/or Parmesan cheese

Preheat oven to 350°.  Cook polenta in water in the top of a double boiler for 20-25 minutes.  Stir well to remove lumps.  Stir in butter.  In a buttered casserole, layer polenta with spaghetti sauce and cheese.  Bake until bubbly.

Variations:

Serve polenta immediately at the table, passing the sauce and cheese.


Millet Casserole

1 onion, chopped

3 stalks celery, chopped

1 clove garlic

butter

1 cup millet, raw

1 can cream of mushroom soup

2 cans water

3 vegetable bouillon cubes

½ cup mushrooms, sliced

½ tsp. poultry seasonings

1 tsp. salt

dash pepper

½ cup sesame or sunflower seeds

Preheat oven to 350°.  Sauté onion and celery in butter with garlic.  Add millet and place in a buttered casserole.  Add remaining ingredients.  Stir all together.  Top with seeds.  Bake covered for 1 hour.


Cheesy Chili Enchiladas

corn tortillas

Monterey Jack or Cheddar cheese, grated

canned green chilies, chopped

Cheese Sauce

sour cream

The amounts of the ingredients depend on how many you wish to serve.  This is very simple and quick to assemble.

Preheat oven to 350°.  Heat the tortillas in oil one at a time very briefly, just until softened.  Roll with grated cheese and a tsp. of chopped chili inside.  Arrange in a square baking dish.  Pour cheese sauce over.

Bake 20 minutes.  Serve with sour cream.


Sicilian Pizza

CRUST:

1 package dry yeast

½ cup warm water (dissolve yeast in water)

1½ tsp. salt

3 cups flour

2 Tb butter

1 cup boiling water

In a bowl, put butter and salt and cover with boiling water; stir and cool to lukewarm then add half the flour and the yeast, mixing well.  Add remaining flour and mix into a workable dough.  Knead 5-10 minutes.  Place in oiled bowl, cover and let rise for 1 hour.  Punch down and spread dough on well greased pizza pan and let rise again.  Mix filling, spoon onto dough and bake 350° for 35 minutes.

FILLING:

1 1-lb. can whole, peeled tomatoes

1 bunch green onions

1 Tb oregano

3 Tb Parmesan cheese, grated

salt

Chop tomatoes and onions together; add liquid from tomato can and oregano, mix well.  Spoon filling onto pizza crust and sprinkle with Parmesan cheese.

After baking the above, take out and add other cheeses (grated Mozzarella, Cheddar or Jack), other vegetables (mushrooms, zucchini, olives, etc.), then bake for 10-15 more minutes.

Variations:

Use a spaghetti sauce instead of chopped tomatoes.


Real Mexican Enchiladas

12 tortillas

oil for frying

1 large can Rosarita enchilada sauce, thickened with a little flour

1 onion, chopped

¼-½ cup vinegar

1 tsp. oregano

1 small can olives, sliced

1-2 lbs. Jack cheese, grated

Soften tortillas briefly in warm oil.  dip in enchilada sauce.  Soak chopped onion in vinegar and oregano for 15-20 minutes.  Spoon out onion (save vinegar for salad dressing).  Roll grated cheese, olives, onions in tortilla and place in shallow baking dish.  Cover with sauce and cheese.

Bake 300-325° for ½ hour.

Variations:

Add chopped chilies, mushrooms to filling.


Mexican Casserole

1 cup onion, chopped

8 tortillas cut into triangles

1 cup Cheddar cheese, grated

1 cup Mozzarella, grated

1 cup cottage cheese

1 8 oz can olives, chopped

3 cups tomato sauce

1 tsp. chili powder

Preheat oven to 350°.  Add chili powder to tomato sauce.  Put some sauce in bottom of 9x13 baking dish.  Place cut up tortillas in a layer on top of sauce.  Mix the cheeses together and put 1/3 of mixture on top of tortillas.  Sprinkle 1/3 onion and olives over cheese.  Repeat layers until you finish with a layer of tortillas and sauce on top.

Bake for 30 minutes.

Variations:

Play around with this one--adding mushrooms, different cheese or sauce.


Moussaka

1 large eggplant, cut in 1 slices

2 onions, diced

3 cloves garlic, crushed

½ cup olive oil

½ cup butter, melted

½ cup parsley, chopped

½ cup wine vinegar

½ cup tomato sauce

1 lb. Jack cheese, grated

2 cups Basic White or Cream Sauce + 4 tsp. egg replacer and 8 Tb water

1 cup Parmesan cheese, grated

¼ tsp. cinnamon

Bake sliced eggplant on cookie sheet for 10 minutes at 350°.  Sauté onions and garlic in ¼ cup olive oil and ¼ cup butter.  Add parsley, vinegar, tomato sauce.  When heated, remove from stove and add Jack cheese.

Grease large casserole dish and put layer of eggplant brushed with melted butter and oil on bottom, then cheese filling and more eggplant.  Make white sauce and pour over the top.  Add the rest of the oil and butter.  Top with Parmesan cheese and cinnamon.

Bake at 350° for one hour.

Variations:

Cooked millet on the bottom layer is very good.  Also mushrooms.  Use zucchini to replace eggplant.


Eggplant Manicotti

The filling is rolled in eggplant slices, rather than in pasta.  You will need

2 or 3 medium sized eggplants

FILLING:

1 lb. Ricotta cheese (Sierra brand)

1 lb. Mozzarella or Cheddar cheese, grated

¼ cup grated Parmesan cheese

2 tsp. egg replacer + 4 Tb water

2 tsp. cinnamon

2 tsp. dried rosemary, crushed

½ tsp. sea salt

chopped fresh parsley

chopped scallions

raisins (optional)

TOPPING:

3-4 cups Italian Tomato Sauce

Mozzarella or cheddar cheese, grated

Preheat oven to 350°.  With bread knife, slice eggplants lengthwise into ¼-½ inch thick slices.  Steam the slices 8-10 minutes until flexible enough to roll.

Mix together filling ingredients.  Put a heaping spoonful of filling in the center of each eggplant slice and roll it up.  Arrange the rolls in a buttered or oiled 9x13 baking dish, pushing the rolls against each other.  Cover with tomato sauce and sprinkle top with grated cheese.

Bake for 30 minutes.  take out and allow to set a few minutes before serving.  Serves 8-10.


Eggplant Parmesan

1 large eggplant

Monterey Jack cheese, sliced

Parmesan cheese, grated

dried basil

3-4 cups spaghetti sauce

Preheat oven to 350°.  To prepare eggplant, slice in ½ thick pieces.  Place on oiled cookie sheets and bake at 350° for 15 minutes on each side or until tender when pricked with a fork.

To assemble the casserole: start with ½ cup sauce on bottom of baking dish and layer in this order: eggplant slices, sliced Monterey Jack cheese, grated Parmesan cheese, basil (a sprinkle), and finally sauce again.  Make 2 or 3 layers, ending with sauce and grated Parmesan cheese.  Bake at 350° for ½ hour or 45 minutes.

Variations:

This dish is also delicious substituting zucchini and/or crooked-necked squash for the eggplant.  Steam and slice squash to precook, instead of baking.


Spinach Lasagne
Spinach Lasagna

about 4 cups of your favorite Italian style tomato sauce

12-16 strips green lasagna noodles, cooked

1 bunch spinach (can use other greens or grated zucchini)

1½ cup cottage cheese

1½ cup Ricotta cheese (Sierra brand)

3/4 cup Parmesan cheese, grated

1 cup parsley, finely chopped

3 green onions, finely chopped

1 tsp. egg replacer + 2 Tb water, (opt)

salt, pepper

nutmeg

Mozzarella cheese

Steam spinach while you prepare cheeses.  Afterwards, drain well and chop.  In a medium size bowl combine cottage cheese, Ricotta, Parmesan, parsley, onion, egg replacer and seasonings.  The egg replacer gives a little body to the filling, but it is optional.  Stir spinach and cheese filling together.  Blend well.  In an oiled 9x13 casserole, make layers.  Start with a little tomato sauce, then noodles, cheese, sauce, etc.  End with noodles and a little sauce.

Bake at 350° for 30  to 45 minutes or until bubbly.  Top with Mozzarella cheese.  Return to oven just to melt.

Note:

Lasagna flavor improves with reheating.  For company, make this in the morning or a day ahead.  Add Mozzarella when ready to serve.


Indian Dhal

1 cup split peas, mung beans or lentils (mung especially good)

2 cups water

1 tsp. salt

½ tsp. tumeric

¼ tsp. cayenne

1 onion, sliced

1 tsp. cumin seeds (½ tsp. ground)

½ tsp. ground coriander

3 Tb butter

Simmer legumes in water until tender, about 45 minutes.  Sauté onion and spices in butter until onions are golden.  Add to cooked beans and stir.  Cover pot and let steam a few minutes.

Serve with brown rice or Bulgur.  Serves 4.


Olive Spaghetti

1 lb. spaghetti, cooked

2 cloves garlic, minced

2 cups parsley, chopped

1 jar pimentos

2 cups black olives, chopped

2 cups walnuts, chopped

2 cups grated cheese

Sauté garlic in oil until browned.  Add spaghetti and sauté until coated with oil and garlic.  Add all other ingredients.  Mix and serve.


Mediterranean Eggplant Stew or Ratatouille

3 tsp. oil

1 large onion, chopped

2 cloves garlic, crushed

1 eggplant in 3/4 cubes

3 medium zucchini, sliced ½

6 large mushrooms, sliced

1 can tomatoes (1 lb.) plus liquid

½ tsp. basil

½ tsp. oregano

2/3 cup Parmesan, grated

salt and pepper

Sauté onion & garlic in oil till soft.  Add other ingredients.  Place all ingredients except Parmesan in a large pot.  Bring to a boil, cover and simmer for 30 minutes.  Uncover and boil rapidly, stirring often for 12 minutes to reduce liquid.  Stir in Parmesan cheese.

Serve over rice, noodles, stuffed in pita bread or in a crepe with cheese sauce.  For Ratatouille, leave out mushrooms and cheese.  Add green pepper.


Greek Stewed Artichokes

12 tiny onions or boiling onions

2 large potatoes, cut into 8 cubes each

2 carrots, cut in large pieces

1 onion, chopped

2 cloves garlic, minced

2 Tb oil

2 Tb flour

4 medium artichokes

1 cup water

2 tsp. dill

1 tsp. basil

1 tsp. salt

1 tsp. pepper

juice of 1 lemon

Preheat oven to 375°.  Sauté chopped onion and garlic in oil.  Add flour and brown.  Stir in water, spices, salt and pepper; cook until thickened.

In a deep casserole dish, arrange artichokes, small onions, potatoes, carrots.  Pour sauce over.  Add enough water to cover vegetables (to prevent them from burning).  Squeeze juice of 1 lemon over top.

Bake for 1½ hours or until artichokes are done.


Indian Banana Curry

4 Tb butter

2 cloves garlic, minced

1 cup apple, chopped

1 cup onion, chopped

1 cup celery, chopped

5 Tb curry powder

2 cups milk

½ cup vegetable broth

2 Tb cornstarch

½ tsp. salt

1 Tb lemon juice

3 bananas

Sauté garlic, onion, celery, apple with curry in butter until tender.  Add milk.  Blend broth, cornstarch and salt together separately and add to curry mixture.  Cook, stirring until thick.  Stir in bananas.  Serve on rice with raisins and coconut to garnish.


Greek Pastitsio

1 lb. noodles

SAUCE:

3/4 cup lentils

1 large eggplant, cubed and peeled

3 Tb olive oil

3 Tb butter

2 onions, chopped

½ tsp. cinnamon

½ tsp. oregano

1-3 cloves garlic, minced

8 medium tomatoes, peeled, or 2 lbs. canned tomatoes

8 oz tomato paste

½-1 cup Parmesan cheese, grated

CREAM SAUCE:

3 Tb butter

3 Tb flour

3 cups milk

3 egg replaces + 6 Tb water

Cover lentils with 3 cups water.  Soak if you have time.  Cook with a little salt and olive oil until water is nearly gone, 30 to 45 minutes.  Meanwhile, in a large skillet, heat olive oil and butter.  Sauté onions, eggplant, garlic and seasonings.  Add tomatoes and cooked lentils.  Stir in tomato paste.  Sauce should be thick.

In a large casserole make layers: half the noodles, half the cheese, half the sauce; repeat sequence.  This much can be done ahead of time and refrigerated.

Before serving, make the cream sauce with butter, flour and milk, stirring with a whisk.  Add egg replacer and beat again with whisk.  Pour sauce over the casserole, making sure it gets down the sides by sliding a knife around the sides.  Sprinkle on a layer of Parmesan cheese.

Bake 1 hour at 400°.  Serve immediately.


Greek Spinach Pie

Prepare single pie crust for 10 pie plate.  (See Pie section)

1½ lbs. fresh spinach, finely chopped

2 Tb butter

½ cup onion, chopped

1 clove garlic, minced

3 Tb butter

3 Tb flout

1½ tsp. salt

¼ tsp. pepper

dash nutmeg

6 tsp. egg replacer + 3/4 cup water, or milk

8 oz Mozzarella or Jack cheese, grated

1½ cup milk

Steam spinach and drain.  In skillet, sauté 2 Tb butter, onion and garlic.  Stir in spinach.  In saucepan, melt 3 Tb butter.  Stir in flour and gradually add milk.  Stir over medium heat until thickened.  Add salt, pepper, spinach mixture, with grated cheese.

Pour into unbaked pie shell.  Bake at 350° for 40-45 minutes or until puffed and firm to touch.

Can be garnished with sliced tomatoes.


Humus

Traditionally eaten by dipping warm buttery pita bread, humus is good on sandwiches, as a vegetable dip with salad.  Very satisfying.

2 or 3 cups cooked chick peas (garbanzo beans)

5-8 cloves garlic

juice of 2-6 lemons

1/8 - ¼ cup tahini (optional)

handful parsley

1/8 cup olive oil

salt or tamari sauce

paprika

Purée all ingredients in a blender, thinning with cooking liquid from beans if necessary.

Serve cold with paprika and parsley as a garnish.

Note:

Humus is really something you make to your own taste.  Some like it lemony, some like garlicky, etc.


Bombay Pie

2 lbs. canned tomatoes, chopped

2 tsp. basil

1 lb. Cheddar cheese, grated

2 Tb butter

½ cup oatmeal

2 Tb tomato juice

3 tsp. curry powder

1½ tsp. dry mustard

touch ginger

radishes to garnish

Preheat oven to 350°.  Melt butter and sauté the oatmeal.  add tomatoes and basil, cook a few minutes.  Add cheese and seasonings.  Cook slowly until cheese is melted, stirring constantly.  Pour in greased casserole dish.  sprinkle top with a little granola or wheat germ (optional).

Bake at 350° for ½ hour, or until golden.  Garnish with radishes, if desired.


What to do with Tofu

1.  Marinate by soaking a short while in tamari.  Cut tofu in small ½ cubes.  Eat as is or use in salad or soup.

2.  Slice thinly and place on a cookie sheet or pan.  Dot with butter;  sprinkle tamari, lemon juice, pepper and sesame seeds.  Cook under broiler.  Turn and do the same with the other side.  Eat as is or in a sandwich.

3.  Scramble it!  A good breakfast.  In butter, sauté a little onion, celery, mushrooms, then add tofu.  Mash well.  Stir and cook.  Season with salt, pepper, and tumeric.  Melt a little cheese on top and serve over toast.  Garnish with sesame seeds.


Tofu Loaf

1 onion, chopped

2 stalks celery, chopped

1 bunch parsley, chopped

oil

rosemary

basil

sage

oregano

salt

1 carton hard tofu

¼ loaf of crumpled bread

4 Tb melted butter

½ cup wheat germ

½ cup water or more to bind

2 zucchini, sliced

handful mushrooms, sliced

Sauté onion, celery, parsley in oil and add seasonings.  add tofu, bread and ¼ cup wheat germ with enough water to make a loaf.

Place zucchini and mushrooms in an oiled loaf pan.  Pour half the melted butter over them, then add loaf mixture.  Cover top with ¼ cup wheat germ and rest of melted butter to form a crust.

Bake at 350° for 45 minutes.


Tofu Stroganoff

2 Tb oil

2 Tb butter

use any combination of the following vegetables:

1 onion, chopped

3 cloves garlic

1 small cauliflower

2 sticks broccoli

3 small zucchini

3 chopped tomatoes

handful sliced mushrooms

handful chopped parsley

1 carton hard, drained, mashed tofu

1 cup sour cream

¼ lb. Jack cheese

tamari

pepper

basil

oregano

paprika

caraway

marjoram

thyme

In a large pot, skillet or wok, sauté onion and garlic in melted oil and butter.  Add vegetables and seasonings, cook.  Add mashed up tofu, cook.  Stir in sour cream.

Turn into buttered casserole dish.  Top with Jack cheese.  Bake just until cheese melts.  Serve.

Variation:

Rice or noodles can be used underneath to increase protein and make the dish go farther.


Sweet & Sour Tofu

1 carton hard tofu, drained

1/3 cup flour

3/4 tsp. salt

oil

½ cup onion, diced

1 clove garlic, crushed

1 cup pineapple juice

¼ cup honey

1/3 cup cider vinegar

1½ Tb cornstarch or arrowroot

2 Tb tamari

½ tsp. ground ginger

1 small tomato, cut up

½ cup green pepper, diced

Cut tofu into 1 cubes.  Combine flour and salt.  Marinate tofu in tamari, then coat with flour mixture.  Fry until golden brown and set aside.

In 1 Tb oil, sauté onion and garlic.  Add the rest of the ingredients, except tomato and pepper.  Cook, stirring until thickened.  Ad tomato and pepper.  Pour over tofu.

Serves 6.


Marinated Tofu

1 lb. tofu, cut into 1 squares (allow to drain before cooking)

¼ cup tamari

2 Tb brown sugar

1 tsp. vinegar (optional)

Combine tamari, brown sugar and vinegar in a skillet.  Heat over medium flame, stirring tofu so that all sides get coated.  Cook until all tamari has been absorbed.  Tofu should have brown coating.  Serves 4-5.


Tofu Filets

1 carton hard tofu

tamari

wheat germ, or ground sesame seeds, or cornmeal

Cut tofu into filets.  Marinate filets in tamari for a few minutes.  Roll filets in wheat germ.  Put on oiled cookie sheet and bake at 350° until brown, or fry on each side until brown.


Pies, Crepes, and Quiches

Pies, crepes, and quiches are a fun and elegant way for vegetarians to dine.  They can be as simple or as rich as you care to make them, so there is no need to wait for company.


Vegetable Pies

Vegetable Pies are generally composed of a crust filled with cooked, seasoned vegetables, bound together with a sauce and often cheese.  The crust can vary in nature, but whole wheat goes well with vegetables.  Add interest to crust with additions such as cheese or poppy seeds.

Some vegetables which are good in pies are cauliflower, broccoli, onions, carrots, potatoes, peas, squash and green beans.  These may be seasoned to taste with such herbs as thyme, basil, parsley, rosemary or garlic.

See the Sauce section for detailed instructions on preparing Cream Sauce or Cheese Sauce.  For a taste variation approaching Moms pot pie in flavor, try adding a little vegetable broth powder to sauce, or a little liquid broth.

If you want a really hearty pie, use a double crust.  A single crust is fine for a lighter meal.  If you want to cut calorie intake, skit the crust altogether, using an oiled pie plate or casserole by itself--its still good!


Hot Winter Vegetable Pie

1 pie crust with 1 tsp. poppy seeds (prebaked 15 minutes)

½ cauliflower, medium sized

1 lb. carrots

1 lb. small onions

¼ lb. mushrooms

1 clove garlic

1/3 cup butter

1/3 cup flour

2 Tb butter

2 cups milk

3/4 cup grated cheese

Steam vegetables.  Sauté mushrooms and garlic in butter.  Make sauce with flour and butter mixed, add milk slowly to it, stirring until thickened.  Add cheese.  Pour over vegetables and mix.  Place in pie shell.

Bake at 400° for 25 minutes.  Let cool 10 minutes before cutting.

Variation:

Try sautéed cabbage and onions, with mushrooms and caraway seeds.


Wheat Germ Spinach Pie

1 unbaked pie shell

2 bunch spinach, cleaned, chopped, steamed and well drained

3 oz cream cheese, softened

1½ cup half and half

¼ cup Parmesan cheese

3 tsp. egg replace + 6 Tb water

½ cup toasted wheat germ

1 tsp. salt

½ tsp. tarragon, crushed

½ tsp. marjoram

1 onion, chopped

¼ lb. mushrooms, chopped

2 Tb butter

To softened cream cheese, add half and half, Parmesan cheese and egg replacer plus water, spinach, wheat germ and spices.  Sauté onion and mushrooms in butter.  Add to rest.  Turn into pie shell.

Bake at 375-400° for 35 minutes.


Lentil-Onion Pie

1 bay leaf

2 cups lentils

4 cups water

1 onion, chopped

2 Tb oil

2 lbs. tomatoes, chopped

2-3 potatoes, mashed, with butter & milk

Cook lentils for 45 minutes and remove bay leaf.  Sauté onions in oil and then add tomatoes.  Place lentils in buttered casserole dish, then add tomato and onion mixture.  Top with potatoes.

Bake at 375° for 30 minutes.  Serves 10-12.


Potato Vegetable Pie

4-5 new potatoes

milk butter

3 cups vegetables, chopped & steamed

1 tsp. basil

salt, pepper

½ cup Cheddar or Blue cheese, grated

1 pie shell (precook 15 minutes)

Cook potatoes until soft.  Mash with milk and butter.  They should be a little runny.  Mix potatoes with your choice of steamed vegetables:  broccoli, carrots, onions, cauliflower, etc.  Add seasonings and cheese.  Pie can be topped with crust or not.

Bake at 350° for 30-45 minutes, until bubbly.


Oven Pancake

4 Tb butter

½ lb. sliced mushrooms

1 onion, chopped

1 tsp. basil

½ tsp. salt or tamari

¼ tsp. pepper

¼ tsp. nutmeg

4 tsp. egg replacer + 8 Tb water

1 cup milk

1 cup flour

1 cup grated cheese

Sauté vegetables in butter in skillet that can go in the oven.  Place the rest of the ingredients in blender.  Pour over vegetables and sprinkle with cheese.

Bake 20-25 minutes at 350°.


Quiches

Quiche is much like a vegetable pie, only it is lighter and more custardy in texture, rather than creamy.  Egg replacer without the water is used to achieve the traditional custard.

Only a single crust is used.  As cook, the choice of crust is yours.  Unbleached flour with wheat germ added is tasty and light.  See also the oil crust recipe in the Pie section.

Tastes vary in the type of cheese used for quiche.  The tang of Swiss is traditional.  By using half Jack or Cheddar, the stringiness of Swiss can be modified.


Mushroom Quiche

1 pie shell

2 Tb butter

½ cup onion, chopped

2 cups mushrooms, chopped

1 cup zucchini, grated

1 tsp. lemon juice

½ tsp. grated lemon rind (optional)

½ Tb flout (optional)

salt, pepper, tamari

6 Tb powdered egg replacer

1 cup light cream

½-1 cup Swiss & Jack cheese, grated

Line pie plate with crust.  Prick crust with a fork and bake 15 minutes at 350°.  Set aside.

Sauté vegetables in butter slowly.  Season.  Add flour if mixture seems too juicy.

Beat powdered egg replacer with cream until foamy.  combine vegetables with cream mixture and most of cheese.  Pour into pie shell.  Top with remaining cheese.  Bake about 30 minutes.  Pie should puff up and start to brown.  Let the quiche set for 5-10 minutes before serving.

Bake at 400° for 25 minutes.  Let cool 10 minutes before cutting.

Variation:

Substitute steamed, drained spinach for zucchini.


Crepes

A crepe is a thin, light pancake which can be filled or stuffed with many different vegetable or fruit fillings.

To achieve success in crepe making, we recommend a cast iron skillet without sides.  This should be well seasoned.  In desperation, a regular cast iron pan turned upside down works.  The batter is best prepared in advance and allowed to stand at room temperature for a couple of hours.  To cook the crepes, you butter the skillet in the beginning and then as needed to prevent sticking.  Pour or spoon batter onto the skillet and roll it around to spread over the surface, making thin crepes.  When one side is cooked, turn and cook the other side just briefly.  Then turn the crepe onto a plate or paper towel.  These can be stacked and then filled, or filled as you go.

Filling usually involves a vegetable mixture and sauce.  Roll them up.  Place in a buttered casserole.  Reheat to serve and add a sauce as desired, usually more of the same one used inside.  Crepes may also be stacked with filling between the layers, cut, and served in pie-shaped wedges.


Crepe Fillings

1.	Ricotta cheese (Sierra brand); sautéed onions and spinach with Italian style tomato sauce; Parmesan cheese to garnish.

2.	Ratatouille (See Main Dish Section).

3.	Creamed cauliflower or broccoli with Cheese Sauce.

4.	Asparagus spears, sautéed mushrooms, Cheddar cheese and Cheese Sauce.

5.	For blintzs:

2¼ cups Ricotta and/or cottage cheese

2 tsp. egg replacer

1½ tsp. soft butter

1½ tsp. vanilla, or lemon or orange rind

Great for brunch, served with apple sauce and sour cream or jam.


Basic Dinner Crepe

1 cup flour

¼ cup butter, melted

1 tsp. baking powder

1½ tsp. egg replacer + 4 Tb water

½ cup buttermilk

1½ cups milk

Mix ingredients into batter and allow to stand at room temperature for a couple of hours for best results.

1.	Orange Crepes:  Make basic crepe, fold in half and overlap in pan.  Pour orange sauce over them.

ORANGE SAUCE

¼ cup butter, melted

1/3 cup sugar

1 Tb orange peel, grated

1/3 cup orange juice

1 cup orange sections (optional)

Melt butter, stir in sugar, orange peel, juice.  Simmer for 5-10 minutes and add oranges.

2.	Fruit rolled into crepe:  Top with whipped cream, powdered sugar or cream cheese sauce.

CREAM CHEESE SAUCE

Cream cheese

touch of milk

sugar or honey

3.	Crepe stack:  Alternate layers of cream cheese sauce, and sliced apples which have been sautéed for a few minutes in butter, brown sugar and cinnamon.  Pour lemon sauce over the top.

LEMON  SAUCE

Lemon juice

melted butter

Simmer briefly.


Cheese Straws

1 lb. Sharp Cheddar cheese

½ cup butter

2 cups flour

1 tsp. salt

½ tsp. cayenne

1 cup water

Grate cheese, melt butter, pour over cheese.  Work in flour, pepper and salt.  If it doesnt work into a ball, add ice water.  Roll it thin.  cut into strips and place on cookie sheet.  Bake 10-15 minutes at 375°.  Let cool and remove from sheet.


Biscuits

2 cups flour

2 tsp. baking powder

½ tsp. salt

¼ cup butter

2/3 cup milk

Cut butter into dry ingredients.  Add milk a little at a time to make a soft dough.  Turn dough out on a lightly floured board and knead.  Roll out ½ thick.  Cut with a 2 biscuit cutter.  Place on an ungreased baking sheet.  Top with butter.

Bake in a 450° oven for 12-15 minutes.  Makes 8-10.

Variation:

Add herbs, grated cheese or cottage cheese.


Delicious Coffee Cake

1 2/3 cups flour

3/4 cup sugar

¼ tsp. salt

2½ tsp. baking powder

2/3 cup milk

1/3 cup butter or margarine, softened

1 tsp. egg replacer + 2 Tb water

1 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. cloves

FROSTING:

3 Tb melted butter

5 Tb brown sugar

2 Tb cream

Beat all coffee cake ingredients together.  Bake 25-35 minutes at 350° in square baking pan.  Double the recipe for an oblong pan.

Mix and spread frosting on cake while still warm.  Place under low broiler flame and broil just until bubbles appear on surface--be careful not to burn!!!


Fresh Peach Swirl

1½ cups whole wheat flour (pastry)

1 cup wheat germ

3 tsp. baking powder

3 Tb sugar

3/4 tsp. salt

½ cup melted butter

½ cup milk

½ cup brown sugar

1½ tsp. cinnamon

1½ cup finely diced fresh peaches

Mix flour, ½ cup wheat germ, baking powder, 2 Tb sugar and salt.  Stir in ¼ cup butter and milk to form dough.  Roll out to 15x9 rectangle.  Mix remaining ½ cup wheat germ, ¼ cup melted butter, brown sugar and cinnamon.  Sprinkle over dough.  Top with a layer of peaches.

Roll up like a jelly roll.  Start with the long side.  Cut into 10 slices.  Place cut side down on a buttered 9 round cake pan.

Bake 30-35 minutes at 400°.  Serve warm.


Sesame Waffles

1 cup sesame seeds

1½ cups quick oats

1 cup cornmeal, rice flour or soy flour or combination

1 tsp. salt

½-1 cup whole wheat flour

3-4 cups water or milk or comb.

2 Tb oil or melted butter

2 Tb honey

2 tsp. baking powder

Liquefy seeds with some water in a blender.  Add remaining ingredients.  Cook in waffle iron.


Scones

2½ cups flour

3 Tb sugar

½ tsp. salt

4 tsp. baking powder

3 Tb butter

3/4 cup milk

1 tsp. egg replacer + 2 Tb water

½ cup currents (optional)

Combine flour, sugar, salt and baking powder.  Cut in butter and run together with fingers until flakey.  Add currents.  Beat egg replacer with milk.  Pour over flour mixture.  With hands or spoon toss until dough can be gathered into compact moist ball.  Roll out ½ thick and cut with biscuit cutter.  Place on greased cookie sheet.  Brush tops with milk.  Bake 15 minutes at 400° until golden.


Muffins

The following is a basic muffin recipe with suggestions for different things that can be added to alter the flavor and type of muffin.  More specific recipes follow.

2 cups flour

4 tsp. baking powder

½ tsp. salt

2 Tb sugar or honey

1-1¼ cup milk

¼ cup melted butter or oil

Preheat oven to 350°.  Combine flour, baking powder, salt and sugar.  Stir in milk and butter.  Mix until all ingredients are moistened but do not over-mix.  Bake in well greased muffin tins or use cupcake papers.  Bake 20-25 minutes.  To minimize sticking, allow to cool before removing from pan or papers.

Variation:

Things that can be added:

- ½ cup grated cheese for a dinner muffin

- fruit juice for ½ of milk

- chopped nuts or seeds

- mashed bananas (½ cup)

- berries or chopped fruit

- chopped dates, dried apricots or prunes.  Raisins or currents.  If dried fruit is quite dry, soak in boiling water until softened before adding

- sunflower meal can be substituted for part of flour

- herbs for a dinner muffin (thyme, basil, oregano, rosemary)


Apple Cheese Muffins

½ cup butter

½ cup sugar

2 tsp. egg replacers + 4 Tb water

1½ cup sifted flour

1 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

3/4 cup rolled oats

1 cup finely chopped apples

2/3 cup grated sharp Cheddar cheese

½ cup chopped walnuts

¼ cup milk (approximate)

cinnamon sugar

Cream butter and sugar.  Add egg replacer and mix well.  Mix together flour, baking powder, soda and salt; stir into butter mixture.  Stir in oats, apples, cheese, walnuts and enough milk to make a thick batter.  Stir just enough to moisten all ingredients.

Fill muffin cups 2/3 full.  Sprinkle with cinnamon sugar.

Bake at 400° for 20-25 minutes.  Yields 18 muffins.


Apple Nut Muffins

1½ cups flour

2 tsp. baking powder

¼ tsp. salt

½ cup sugar

1/3 cup oil

1 tsp. vanilla

2 tsp. egg replacer + 4 Tb water

1 cup chopped, unpeeled apple

¼ cup chopped nuts

½ cup half and half

Combine flour, baking powder, salt.  Set aside.  In a large bowl, mix sugar, oil and vanilla.  Add egg replacer and mix until well blended.  Add half the flour and mix well.  Stir in apples, nuts and milk.  Add remaining flour and mix until just blended.  Bake at 350° for 25 minutes or until done.  Makes 12 muffins.


Berry Muffins

2 cups flour

4 tsp. baking powder

¼ tsp. salt

¼ cup sugar

1¼ cup milk

¼ cup melted butter or oil

3/4 cup well drained berries

Combine flour, baking powder, salt and sugar.  Stir in milk and butter.  Mix well but do not over-mix.  Stir in berries.  Bake in well greased muffin tins or use cupcake papers.  Berries may stick.

Bake at 350° for 20-25 minutes.  To minimize sticking, allow to cool before removing from pan or papers.


Corn Meal Muffins

½ cup corn meal

1½ cup flour

½ tsp. salt

4 tsp. baking powder

2 Tb sugar or honey

1 cup milk

2 Tb butter, melted

Combine dry ingredients.  Stir in milk and butter.  Combine until all ingredients are moistened.  Bake at 350° for 25-30 minutes or until toothpick comes out clean.  Cool for 10-15 minutes before removing from pans or papers.


Fig Muffins

3/4 cup chopped fresh figs

boiling water

1/3 cup honey

2 Tb oil

1 tsp. egg replacer + 2 Tb water

3/4 cup milk

1 cup whole wheat flour

1 cup wheat germ

½ tsp. salt

3 tsp. baking powder

Pour boiling water over figs and let stand for 10 minutes, then drain.

Beat honey, oil, egg replacer and milk.  Add figs.  Mix dry ingredients together separately.  Stir in--do not beat.  Lumps are okay.  Fill muffin cups ½-3/4 full.  Bake at 400° for 20-25 minutes.


Ice Box Bran Muffins

1½ cup sugar or 1 cup honey

½ cup oil or melted butter

2 egg replacers + 4 Tb water

2 cups buttermilk

2½ cups flour (whole wheat and white, mixed)

3½ tsp. soda

½ tsp. salt

3 cups bran cereal or flaked bran

1 cup boiling water

1 cup raisins

Pour boiling water over bran and set aside to cool.  Cream honey and butter.  Add rest of ingredients.  Store in refrigerator until ready to use.  Bake in muffin tins at 400° for 20-25 minutes.


Millet Muffins

1 cup flour

1 cup millet meal

¼ cup sugar

3/4 tsp. salt

4 tsp. baking powder

2 tsp. egg replacer + 4 Tb water

3/4 cup milk

¼ cup oil

Combine dry ingredients.  Stir wet ingredients together and add all at once to the dry mixture.  Mix and spoon into 12 greased muffin cups. .  Bake 400° for 20 minutes or until brown.

If millet meal is coarse, texture is crunchy.  Try fine meal too.


Quick Breads

One of the greatest virtues of a quick bread is its very quickness.  It my also be very nutritious including lots of nuts, seeds, fruits and vegetables.  Honey and whole wheat flour are usually fine here.  The texture may change slightly but not catastrophically.

Quick bread dough is more firm than the average cake dough.  It should not be too moist (more a dough than a batter).  Egg replacement is generally easy.  If a recipe calls for only one egg, it probably doesnt need it at all, providing there is some other leavening agent in the bread.  If there are no leaveners included, a little baking powder, soda, or egg replacer will do the trick.

Following are some basic recipes that are easily adapted to changes;  an assortment of our favorite muffins, breads and biscuits.  Most make great breakfast breads as well as luncheon or dinner breads.


Banana Nut Bread

2 cups flour

½ tsp. salt

3 tsp. baking powder

1 tsp. cinnamon

½ tsp. coriander

¼ tsp. ginger

2 tsp. egg replacer + 4 Tb water

1 cup chopped nuts

¼ cup butter, melted

1 cup brown sugar

2 ripe bananas, mashed

1 cup milk

¼ cup chopped dried apricots, soaked in 3 Tb boiling water (optional)

Combine dry ingredients.  Add wet.  Mix well.  Add nuts, bananas and apricots.  Bake in oiled bread pan for 1 hour or until done.  (Preheat oven to 350°)


Olive Bread

2½ cups flour

¼ cup sugar

2 Tb baking powder

1 tsp. salt

½ tsp. soda

2 tsp. egg replacer + 4 Tb water

3 Tb milk

½ cup oil

1 cup grated Cheddar cheese

1/3 cup pimento style stuffed olives

1 (8¼ oz) can crushed pineapple, undrained

1 tsp. melted butter

Mix dry ingredients.  Add wet and mix.  Place in a buttered loaf pan.  Bake at 325° for one hour on a low oven rack.  Brush the top with butter.


Northern Sweet Cornbread

3/4 cup butter

3/4 cup sugar or ½ cup honey

3 tsp. egg replacer + 6 Tb water

1½ cup cornmeal

2 cups whole wheat pastry flour

3 tsp. baking powder

½ tsp. salt

2 cups milk

1-1½ cup peeled, diced apple (optional)

Oven at 375°.

Use a buttered 9x10 square pan.  Bake at 40-50 minutes;  maybe longer when using honey instead of sugar.


Three Layer Cornbread

1 cup corn meal

½ cup whole wheat flour

½ cup unbleached flour

2 tsp. baking powder

½ tsp. salt

1 tsp. egg replacer + 2 Tb water

¼-½ cup honey

¼ cup oil

3 cups milk or buttermilk

Combine dry ingredients.  Add the wet.  Batter will be quite runny.  use a greased square pan.  Bake at 350° for 50 minutes.


Zucchini Bread

3 cups flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

2½ cups brown sugar

3 tsp. cinnamon

3 tsp. egg replacers + 6 Tb water

1 tsp. vanilla

1 cup oil

2 cups grated zucchini

½ cup chopped nuts

Combine dry ingredients.  Stir in egg replacer, vanilla and oil.  Mix until moistened.  fold in zucchini and nuts.  Mix well.  Bake in oiled bread pans for 1 hour or until toothpick comes out clean.  (Oven preheated to 350°)


Pumpkin Bread

½ cup oil

2 tsp. egg replacer + 4 Tb water

1/3 cup water

1 cup pumpkin (cooked, mashed)

3/4 cup honey

1 3/4 cups whole wheat pastry flour

3 tsp. baking powder

3/4 tsp. salt

1 Tb cinnamon

1 Tb nutmeg

Beat oil and egg replacer.  Add water, pumpkin and honey.  Beat.  Add dry ingredients.  Bake at 350° (preheat oven) in a large greased loaf pan for 1 hour 15 minutes.  Test for doneness.


Wings of Life Bread

2½ cups yogurt

3 or 4 ripe bananas mashed

¼ cup butter or oil

¼ cup honey

1 Tb sea salt

½ cup dry milk

½ cup soy flour

2 Tb wheat germ

2 Tb nutritional yeast

3 handfuls walnuts in big pieces

3 handfuls dried apricots in big pieces

3 handfuls raisins

9-10 cups whole wheat flour

Pour yogurt and bananas into bread bowl.  Add oil, honey, salt and nutritional fortifiers (dry milk, soy flour, wheat germ, nutritional yeast).  Mix in dried fruits and nuts.  Add flour and mix until all is used up.  Knead of floured board.  Shape into appealing loaves--round or oblong.  Carve slashes on top.

Bake on lightly oiled baking sheets at 350° for 1¼-1½ hours.


Yeast Breads

Baking with yeast is a delight and an art in itself.  Since there are so many excellent bread books available, we have decided to recommend a few books for basic bread baking and limit our section to a few favorite, special breads.

The books, World of Breads by Dolores Casella, Tassajara Bread Book by Edward W. Brown, and Bake Your Own Bread by Floss and Stan Dworkin all give in depth and expert instructions on bread making.


Croissants

3/4 cup unsifted flour

3/4 cup butter (1½ sticks)

2½-3 cups unsifted flour

3 Tb sugar

1 tsp. salt

1 Tb dry active yeast

3/4 cup milk

¼ cup water

2 tsp. egg replacer + 4 Tb water

sugar

Preheat oven to 375°.  Cut butter into ¼ cup flour until mixture is a smooth paste.  Place between 2 sheets of waxed paper and roll to a 10x4 rectangle.  chill 1 hour.  Prepare dough.

In a large bowl, thoroughly mix 1 cup flour, 3 Tb sugar, salt and undissolved dry active yeast.  combine milk and water in a sauce pan.  heat gently until very warm.  Gradually add to dry ingredients.  Beat 2 minutes at medium speed.  Add ½ cup flour and egg replacer.  Beat 2 minutes at high speed.  Add enough additional flour to make a soft dough.  Turn onto a well floured board.  Roll out to 12x12.  Peel wax paper from butter mixture.  Place over center 1/3 of dough square.  Fold in two outside thirds.  Give dough a quarter turn.  Roll our to a 12 square.  Repeat folding and rolling 3 more times.  Wrap in wax paper.  Chill 2 hours or overnight.

For a large croissants, divide dough into 3 equal pieces and shape 1 piece at a time.  Roll to a 10 circle.  Cut into 4 pie shaped pieces.  Roll each piece up tightly beginning at wide end.  Place on greased baking sheets, point underneath.  Curve to form crescents.  Sprinkle with sugar.  Let rise, uncovered about 30 minutes.

Bake at 375° for 15-18 minutes.  Best served warm.  Makes 12 large croissants.


Buttermilk Cheese Bread

1 cup buttermilk

2 Tb sugar or 1 Tb honey

2½ tsp. salt

1 Tb oil

1 Tb dry active yeast

1 cup warm water

½ tsp. baking soda

6 cups flour (unbleached for very light bread)

1½ cup Cheddar cheese, grated

Scald buttermilk with sugar, salt and oil.  Cool to lukewarm.  Dissolve yeast in water.  Add to buttermilk mixture.  Add 2 cups flour and soda.  Beat to a soft dough.  Beat in cheese and 4 cups flour to make a stiff dough.  Knead on a lightly floured table.  First rise - 1 hour.  Place dough in bowl, brush with oil.

Punch down, knead briefly.  Divide in two. Let stand 10 minutes.  Shape and place in oiled pans.  Brush tops with oil.  Second rise - 1 hour.  Bake 1 hour in oven preheated to 350°.


Herb Parmesan Bread

2 cups warm water

2 Tb dry active yeast

2 Tb sugar

1 tsp. salt

2 Tb butter, softened

½ cup grated Parmesan cheese

1½ Tb oregano

3½ cups flour

1 Tb Parmesan cheese

Dissolve yeast in water.  Add sugar, salt, butter, ½ cup Parmesan cheese, oregano and 3 cups flour.  Beat until smooth.  Gradually work in remaining flour with spoon.  Cover and let rise 945 minutes) until light and bubbly.  Stir down and beat hard for half a minute.  Turn into lightly greased casserole (1½-2 quart size).  sprinkle top with the rest of cheese.

Bake at 375° for 55 minutes or until browned.

Variation:

Try other herbs.


Onion Bread

3/4 cup milk

1 package onion soup

½ cup sugar

½ cup butter, softened

2 Tb dry active yeast

½ cup warm water

1 egg replacer + 2 Tb water

4 cups unsifted flour

Use up those dry onion soup packages that never got make into hors doeuvres.  Nice toasted.  makes two round loaves.

Scald milk and add soup mix.  Stir in sugar and butter.  Cool to lukewarm.  In another bowl, dissolve yeast in butter.  Add milk mixture, egg replacer and half the flour.  Beat until smooth.  Add the rest of the flour.  Chill for two hours.  Cut in half, flatten and press evenly into 1½ quart casserole dish.  Repeat with the other half.  Brush with melted butter.  cover with wet towel, let rise until doubled.

Bake at 375° for 35 minutes or so.  Remove and brush again.

Variation:

Try other herbs.


Brown Sugar Yeast Donuts

2 cups milk, scalded

1 cup brown sugar

2/3 cup butter

1 Tb dry active yeast

4 tsp. egg replacer + 8 Tb water

1 tsp. salt

4½-5 cups flour (1 cup whole wheat pastry, ½-1 cup gluten, 3 cups unbleached) or your choice;  use part bread and part pastry type flours

Takes some time, but what a treat!

Pour scalded milk over sugar and butter.  cool until lukewarm.  Stir in yeast.  Beat in salt and egg replacer.  Add flour to make soft dough (but not sticky); let dough rise until doubled.

Roll dough out on a floured board to ½ thick and cut as desired.  (A dessert dish and a pop bottle cut good, traditional style donuts.)  Let rise again.

To cook, pop donuts into hot oil -- 375°.  Fry until brown, turning often.  (It takes only a couple of minutes.)  Drain on paper towels.

Shake them in a paper bag with sifted confectioners sugar while warm.  They could also be glazed or frosted.

Note:

If you make round donuts, fry the holes too.  Theyre delicious.


Desserts

Most of us love desserts.  They can vary from a fruit and honey compote to a rich and lucious cake and pies with all the trimmings.  A vegetarian diet does not eliminate many of the possibilities, only the eggs traditionally used to bind and lighten baking.  Included in this section will be both old family favorites and recipes which have been developed using more healthful ingredients such as honey and whole grain flours.  According to personal preference, you may wish to try substituting honey for sugar, wheat flour for white flour, carob for chocolate.  Tips on ways to accomplish this will be included.

Most dessert recipes which call for eggs can be prepared without problems.  Beware though of recipes which call for either more than three eggs or separated eggs.  One of the most reliable ways to go is with Jolly Joan  or Engr-G Egg Replacer.  These products are made primarily of arrowroot powder.  One teaspoon mixed with two tablespoons of water or other liquid is used for each egg removed.  If they are not available, other plain arrowroot powder used the same way works well too.  You may find your batter seems to need a touch of milk or water when replacing eggs.  In judging this, experience is the best teacher.  A useful rule of thumb is to watch the ratio of liquid versus dry ingredients in your recipe.  About one to one will work fine.

Baking powder is also a very good replacement for the lightening effect achieved by eggs.  If none is called for in a cake, cookie or quick bread type of recipe, add one or two teaspoons in place of eggs.  If just a little is called for, try adding an extra teaspoon if you have removed an egg.  Baking soda lightens too, but too much can leave a soda after-taste.  As a general rule, do not increase the amount of soda.  One trick some people use is to add a tablespoon or two of vinegar when baking powder or soda is used.  this is useful in cakes and cookies.  The chemical combination of vinegar with soda or baking powder lightens the baking.

What about sweeteners?  Honey can be used instead of sugar in most pies, breads, puddings, and some cakes and cookies.  Since honey is sweeter than sugar, substitute 3/4 of the quantity called for.  Watch the batter for wetness; you may need to add flour.

If you wish to use carob instead of chocolate, it may be substituted in equal quantity for the chocolate.  Toasted carob tastes best.

Whole wheat flour or whole wheat pastry flour can be used in place of bleached white flour in many cases.  As with egg replacement, you need to watch your batter for dryness.  Sometimes more liquid will be needed.  For yeast breads, use plain whole wheat four.  For cookies, cakes, etc., you will want whole wheat pastry flour which has been more finely ground.  To keep the baking lighter, half whole wheat pastry and half unbleached white is a nice compromise.  If you are using all white flour, try substituting some wheat germ for the flour to replace nutrients.

Hopefully so many suggestions wont discourage you or dampen your sense of adventure.  Relax, play around with your old favorite recipes and try some new ones.  Youll be surprised at what you come up with.


Baked Bananas

6 bananas

8 oz cream cheese

4 Tb butter

4 Tb brown sugar

1 tsp. cinnamon

1 cup plain yogurt

Preheat oven to 375°.  Cut bananas in half lengthwise. Sauté lightly in butter.  Place slices in the bottom of a buttered baking dish.  Cream together the sugar, cinnamon and cream cheese.  Spread ½ of this mixture over the bananas.  Add a 2nd layer of bananas, then the rest of the creamed mixture.

Bake 20 minutes.  Serves 6.


Mock Napoleons

graham crackers

3 cups your favorite vanilla pudding, or 1 large package jello, instant, with milk

½ small carton whipping cream

touch honey and vanilla

1½-2 cups sifted icing sugar

a little chocolate sauce

In a 9x9 pan, make layers.  First layer: graham crackers, unbroken if possible.  Second layer: vanilla pudding.  Third layer: cream whipped with honey and vanilla.  Fourth layer: graham crackers.

Topping: mix icing sugar with enough hot water to make it fluid but not runny.  Ice the crackers smoothly.  Dribble chocolate sauce from side to side in lines close together.

Refrigerate until ready to serve.  Cut into 9 squares.


Apple Orange Betty

5 eating apples

juice of 1 lemon

juice of 1 orange

2 Tb honey

3 oz butter

4 Tb flour

4 Tb brown sugar

½ cup walnuts or pecans, chopped

Preheat oven to 350°.  Peel and slice apples.  Simmer for 15 minutes with honey, lemon and orange juice.  Put in a buttered baking dish.  To make topping, pour melted butter over flour, tossing with a fork.  Mix in nuts and sugar.  Bake 30 minutes.


Apple Crisp

6 tart apples, peeled, cored, sliced

¼-½ cup sugar

2 tsp. lemon juice

1 tsp. cinnamon

3/4 cup flour

½ cup brown sugar

pinch salt

6 Tb butter

¼ cup chopped nuts

¼ cup oats (optional)

Preheat oven to 350°.  Mix together apples, sugar, lemon juice, cinnamon and place in a well buttered 2½-3 quart baking dish.

To make topping, combine flour, brown sugar, salt.  cut in butter or work with fingers to make a crumbly mixture.  Stir in nuts and oats if desired; sprinkle topping over apples.  Bake for 45 minutes.  Apples should be tender and topping brown.  Serve warm with cream or ice cream.


Strawberry Tempura

1 qt strawberries

1 tsp. egg replacer, beaten with 2 Tb water

 cup sugar

1 tsp. vanilla

1 cup milk

1 Tb butter, melted

1½ cups flour

3 tsp. baking powder

dash salt

oil for frying

powdered sugar

Wash berries, remove hulls, drain and chill.

Beat egg replacer and milk, stir in sugar, butter, vanilla.  combine flour, baking powder and salt.  Stir into milk mixture.  Beat until smooth.

Spear berries with shishkabob or fondue forks.  dip into batter.  Fry 6-8 at a time in deep hot oil for 45 seconds or until golden brown.  Cool and roll in powdered sugar or serve warm with whipped cream.


Frozen Fruit Whip

Use equal amounts whipped cream and sour cream.  Beat shipped cream, add sour cream to it.  Mix frozen berries, canned fruit or chopped fresh fruit to it.  Put in a milk carton and place in freezer.

When frozen, take out.  Remove carton and slice to serve.


Puddings

A pudding can be a simple, nutritional dessert or a rich finale to a meal.  Sometimes a cream pie that doesnt quite jell is best served in a bowl as a pudding.  Perhaps theyll never know.

Puddings and pies are similar in that both generally require a setting agent to thicken and gel the dessert.

The following chart may act as a guideline through the maze of thickeners.

THICKENER	USAGE

egg replacer	cheesecakes, pumpkin pies, some custards, puddings

arrowroot	puddings, fruit pies, custards

cornstarch	puddings

tapioca	fruit pies (1-2 tablespoons)

flour	fruit pies (1-2 tablespoons)


Baked Chocolate Pudding

CAKE:

½ cup sugar

1 cup whole wheat pastry flour

2 tsp. baking powder

2 Tb cocoa powder

¼ tsp. salt

½ cup milk

1 tsp. vanilla extract

TOPPING:

2 Tb cocoa powder

½ cup sugar

1 cup water

Preheat oven to 350°.  Combine the dry ingredients of the cake section.  Stir in the wet ingredients, mixing well and pour into an e8 square cake pan.  Mix together the cocoa and sugar for topping.  Sprinkle over batter in baking disk.  Carefully pour the water over the top, being sure the entire top is wet.  Bake 45 minutes or until crusty on top.  Cool slightly and serve with whipped cream, ice cream or half & half, or plain.


Vanilla Pudding

2 cups milk

3 Tb cornstarch

¼ cup sugar

1/8 tsp. salt

1 tsp. vanilla extract

Whirl all ingredients in a blender.  Pour into heavy saucepan.  Cook over low heat, stirring constantly until thick.  Reduce heat further and cook gently about 8 more minutes.  Pour into bowls, cover and chill.  Garnish with toasted coconut, chopped nuts or whipped cream.

Variation:

For chocolate pudding, add ¼ cup sugar, 5 Tb cocoa.


Persimmon Pudding

2 tsp. baking powder

1 cup sugar

1 cup flour

¼ tsp. salt

1 tsp. vanilla extract

3 tsp. water

1½ Tb butter

1 cup persimmon pulp from very ripe persimmons

½ cup raisins

1 cup chopped nuts

In saucepan, melt butter in hot water, remove from heat.  Add persimmon pulp, raisins and nuts.  Add remaining ingredients and mix well.  Better a mold pan and fill with batter.  Cover mold very tightly with foil.  Put mold inside a large pot and add water to pan until it reaches a level halfway up on mold.  Cover pot with a tight lid.  boil 1¼ hours, checking to be sure there is always water in the pot.  Remove mold from pot and place in cold water, then invert to remove pudding.


Rice Cream Pudding

½ cup rice

1 cup water

1 tsp. butter

2½ cups milk

¼ cup sugar

¼ tsp. salt

3 Tb whole wheat flour

1 tsp. vanilla extract

½ cup raisins

Bring water and butter to a boil, add rice, cover tightly and lower heat to simmer.  Simmer 30 minutes.  Add milk, raisins and bring to a boil again.  Cover and simmer for 15 minutes.  Stir in sugar and salt, then flour.  Simmer for 5 more minutes, stirring constantly.  Stir in vanilla.  Cool slightly and sprinkle nuts on top.


Turkish Milk Pudding

2 Tb quick cooking rice cereal

1/3 cup sugar

1 Tb cornstarch

2½ cups milk

¼ tsp. almond extract or 2 tsp. each rosewater and orange flower water

1/3 cup ground, blanched almonds

fruit or nuts to garnish

In a small bowl, combine cereal, sugar and a small amount of milk, to make a thin paste.  In a sauce pan, scald the remaining milk.  Gradually stir in cereal mixture.  Cook over medium heat, stirring constantly until it boils and thickens.  Stir in almond extract or flower waters and ground nuts.  Continue cooking 1 minute, then remove from heat.

Cool slightly, then pour in serving bowl or individual bowls.  Cover and chill.

Decorate top with chopped almonds or pistachios or serve with sliced strawberries, raspberries, apricots, peaches or plums.


Pies

One always gets the feeling that lots of love goes into a pie.  One husbands corny but standing joke after dinner was always, and what kind of pie are we having tonight, dear?  Fruit pies, creamy pies, custard type pies are surely a favorite dessert.

Egg replacement is not a problem with pies in either crust or filling.  Most crusts do not need an egg type binder; crust recipes are included at the end of this section.  The majority of pies that traditionally call for egg custard bases, such as pumpkin, pudding types or cheesecakes are definitely possible using egg replacer, arrowroot or cornstarch.  Fruit pies can be easily thickened by adding a little flour, tapioca, cornstarch or arrowroot to the juice.

One can make a cream pie by filling a fully prepared pie shell with a favorite pudding, chill and garnish it with your choice of whipped cream, fruit, toasted nuts, etc.

Another wonderful method is a cross between a pudding and a cheesecake.  the base is whipped cream and cream cheese.  This can be flavored as you like it.  We recommend chocolate or carob, lemon and orange.


Basic Pie Dough

2 cups unbleached flour or pastry flout

½ tsp. salt

3/4 cup butter or margarine, (vegetable shortening may be used)

5 Tb water

This is enough for one 9 pie and top or two 9 shells.  For one pie shell, divide recipe in half.

Preheat oven to 425°.  Mix flour and salt in a bowl.  Cut in butter or shortening until crumbly.  Stir in water until dough binds together.  If it is too dry, a little water can be added--not too much.  dough should be slightly dry and crumbly to come out flaky.  Roll out on floured board.  Bake 12-15 minutes or until lightly browned, or fill unbaked shell and bake.


Rich Fancy Pastry

½ cup butter, softened

3 oz cream cheese softened

½ tsp. salt

1 cup flour

This is a good crust for a tart or fancy pie.

Preheat oven to 375°.  Combine butter and cream cheese.  Stir salt with flour.  Combine butter mixture with flour until it forms a ball.  Roll out on floured board.  Cut in circles to fit muffin tins for tart shells or shape as desired.  Bake 10 minutes or until golden for unbaked filling, or fill and bake.


Pastry Dough

2 cups pastry flour or unbleached flour

1 cup butter, softened

1 cup cottage cheese

good for tarts, turnovers, individual pies--tender, crisp, tasty.  Can be stored in the refrigerator until ready to use.

Mix the butter and  cottage cheese together.  Stir in flour until combined.  Roll out on heavily floured board.  Cut into desired shapes for individual tarts or place in a pie shell.  Fill tarts with vegetable filling that is not too runny.  Bake 20 minutes.


Lemon Butter Pastry

1 cup unbleached flour or pastry flour

2 Tb sugar

½ tsp. salt

6 Tb butter, softened

2-3 Tb lemon juice

water

Combine dry ingredients.  Cut in butter until dough is crumbly.  Stir in lemon juice.  If dough is not moist enough to bind together, add a little water a tablespoon at a time until dough holds together, but is not too wet.  Roll out as desired.  If filling with an unbaked filling, bake the shell 10 minutes (preheat oven to 400°) or until lightly browned.


Graham Cracker Pie Shell

1¼ cup graham cracker crumbs

1/3 cup better, melted

1/8 cup sugar (optional)

¼ tsp. cinnamon (optional)

If graham crackers cannot be obtained, or you wish a sweeter crust, substitute cookie crumbs and eliminate sugar.

Combine all ingredients.  Press into a 9 pie plate.  Refrigerate until ready to fill.


Nut Pastry

1 cup pastry flour

1 cup ground nuts

3 Tb honey

3 Tb butter, softened

Combine all ingredients.  Press into pie plate.  Bake 10 minutes.

Great with cheese cake or in place of graham cracker crust.


Cereal Crumb Crust

2/3 cup 4 grain cereal or oats

2/3 cup oats

1/3 cup butter, melted

½ cup brown sugar

Cook cereal over low heat for a few minutes.  Stir in butter and brown sugar; mix until crumbly.  Press into pie plate.  Chill and fill with unbaked filling, or fill and bake.

Good substitute for graham cracker pie shell.  Nutritious rich crust.


Summer Fruit Tart

1 pie crust baked and cooled, or tart shells baked and cooled

8 oz cream cheese, softened

1/3 cup sugar or ¼ cup honey

1 Tb grated lemon rind

2 Tb lemon juice

2 peaches

6-7 small plums

fresh strawberries

½ cup strawberry jelly (optional), or use any other fruits you prefer or that are in season

Beat cream cheese, sugar, lemon juice and rind together until smooth.  spread evenly in bottom of crust.  Wash and slice fruit.  Arrange evenly in pastry.  If desired, melt jelly and brush over fruit to glaze.  Chill well before serving.


Pecan Tarts

1½ cup brown sugar

2 Tb melted butter

2 tsp. vanilla extract

2 tsp. egg replacer + 4 Tb water

½ tsp. salt

2 cups chopped pecans or walnuts

Beat egg replacer and water.  combine with other ingredients.  Fill muffin tins lines with pastry dough.  Bake 17-20 minutes in oven preheated to 375°.


Chocolate Cream Pie

CRUST:

1 package graham crackers, crush

3/4 stick butter

3 Tb honey

1 square unsweetened bakers chocolate

FILLING:

2 cups whipping cream (2 ½-pint cartons)

6 oz semi sweet chocolate chips, melted

3 oz cream cheese, softened

¼ cup honey

For the crust, melt honey, butter and chocolate together.  Mix with graham cracker crumbs.  Press into 9 pie plate.

For the filling, whip the cream until fairly stiff.  When chocolate chips have cooled, combine them with cream cheese and honey.  Fold chocolate mixture into whipped cream until blended together.  Spoon into pie shell and chill several hours before serving.

Variation:

Use carob powder instead of chocolate.


Strawberry Pie

9 pie shell baked and cooled

2 baskets strawberries

3/4 cup water

1 cup sugar

3 Tb cornstarch or arrowroot

1 Tb lemon juice

1 tsp. butter

pinch salt

powdered sugar (optional)

Clean berries and slice one basket full leaving the remaining basket whole but hulled.  Cook the basket of sliced berries in water for 2-3 minutes.  Mix sugar, salt and cornstarch and add to strawberry mixture, simmering for 5 minutes or until clear.  Add lemon juice and butter.  sprinkle powdered sugar on pie shell if desired.  Slice the other basket of strawberries, leaving the large ones whole for the top.  Line the pie shell.  Pour the cooked berries over them and let it set for at least 2 hours.  Top with whipped cream and whole berries.


Apple Torte

1 cup flour

4 Tb margarine or butter

1 cup sugar

½ cup buttermilk or milk

1 tsp. cinnamon

1 tsp. baking powder

½ tsp. salt

3 large apples, cored and sliced thinly

nuts and raisins (optional)

Mix margarine (or butter) and sugar.  Add buttermilk and remaining ingredients except for apples.  Beat thoroughly.  Mix apples into batter.  Put in buttered pie pan.  Bake for 45 minutes in an oven preheated to 350°.  Serve with whipped cream or ice cream.


Unbaked Apple Pie

12 oz. apple juice

3 Tb butter

3 Tb quick cooking tapioca

1/8 tsp. salt

1 tsp. cinnamon

6-7 apples, peeled and sliced

Combine ingredients in a pot and bring to a boil; simmer for about 15 minutes when cool.  Spoon filling into pie shell and chill for several hours before serving.  Top with whipped cream or ice cream and slivered almonds.


Prize Berry Pie

4-5 cups fruit (blueberries, blackberries, boysenberries)

2 Tb whole wheat flour or 2 Tb arrowroot starch

½ cup honey

1 Tb lemon juice

2 Tb quick cooking tapioca

pinch salt

Use frozen or fresh fruit.  Pour lemon juice and honey over it.  Mix in remaining ingredients.  Spread in unbaked pie shell and cover with crust.  Bake at 425° for 8 minutes, then lower heat to 325° and cook additional 30-35 minutes or until edges of crust are golden.


Pumpkin Pie

9 pie shell, unbaked

1 3/4 cup pumpkin

1 3/4 cup milk or half and half

3 tsp. egg replacer + 6 Tb water

2/3 cup brown sugar

½ tsp. salt

1¼ tsp. cinnamon

½ tsp. ginger

½ tsp. nutmeg

¼ tsp. ground cloves

Preheat oven to 425°.  Whirl together in a blender.  Pour in an unbaked 9 pie shell and bake for 15 minutes, then lower temperature to 350° for one hour or until set.  Let cool until set.  Serve with whipped cream.

Variation:

Substitute buttermilk for part of the milk.


Yogurt Pie

1 pie shell, baked and cooled

fresh fruit (whatever you wish)

1 cup yogurt

1 cup small curd, uncreamed cottage cheese

3 Tb honey

½ tsp. vanilla

Line pie shell with sliced fresh fruit and sprinkle with a little sugar.  By hand, beat together yogurt, cottage cheese, vanilla and honey.  Do not run through a blender.  Press through a sieve.  Stir again and pour into pie shell.  Decorate top with fruit and chill for several hours.


Ice Cream Pie

1 9 graham cracker shell, or other crumb style crust

MOCHA FILLING:

1 qt coffee ice cream

½ cup shaved milk chocolate

chopped nuts

whipped cream

Press ice cream into pie shell.  Sprinkle with shaved chocolate and freeze until firm.  Cut in wedges and serve with whipped cream and nuts.

BLUEBERRY FILLING:

1 cup blueberries, frozen, fresh or canned

1 qt. berry ice cream

whipped cream

Spread berries in bottom of pie shell.  If using canned berries, drain well first.  Spoon ice cream over berries, pressing to fill pie.  Chill thoroughly in freezer.  Serve topped with whipped cream or plain.

Variation:

Other berries or fruits may be used.


Instant Cheese Cake

1 8-oz package cream cheese

3/4 cup sugar

1 Tb lemon juice

2 cups whipping cream (1 pint)

Cream the cheese and sugar together.  Add lemon juice.  Beat the whipping cream until stiff and stir into cheese mixture.  Spread in a prepared pie shell.  Chill.  Serve plain or with fruit.

Variation:

Serve in a graham cracker or crumb type crust.  Instead of 1 Tb lemon juice, use juice of two lemons and serve in a prepared and cooled lemon butter pastry shell, for a fluffy lemon cream pie.


Moms Cheesecake

16 oz cream cheese

2 tsp. vanilla extract

¼ tsp. almond extract

1 cup sugar or ½ cup honey

3 tsp. egg replacer + 6½ Tb water

¼ tsp. salt

Use a nut pastry shell (see crusts) prepared in a large spring form pan.  Combine all ingredients and beat until smooth.  Pour in baked pie shell.  Bake at 375° for 30 minutes.  Turn off oven, leaving door closed.  Leave cake in oven 1 more hour.  Chill well.  Garnish with fruit.


Cookies

Cookies are an easy place to being with eggless baking.  Many recipes dont even call for eggs and most of the ones that do are easy to convert.

Substituting honey can be a little tricky as cookies may change in texture, becoming chewier or harder.  Its fun to experiment, but when company is coming, recipes that specify honey are the safest way to go.

Whole wheat pastry flour is easy to use in cookies, unless your heart is set on those white, rich buttery ones.

Often nuts, raisins, seeds, chopped dries fruits, wheat germ, oats or bananas make a tasty and healthful addition to cookies.


Chewy Oatmeal Gems

½ cup butter, softened

1 cup brown sugar

1 tsp. egg replacer + 1 Tb water

1 tsp. vanilla extract

¼ tsp. salt

½ tsp. baking powder

1 cup rolled oats

3/4 cup whole wheat pastry flour

½ cup coconut

½ tsp. cinnamon

¼ tsp. cloves

¼ tsp. nutmeg

Cream butter and sugar.  Beat in the remaining ingredients.  Roll teaspoon full of dough into balls.  Place on buttered cookie sheet.  Bake 8-10 minutes in a preheated oven (375°) until browned.


Oatmeal Cookies

1 cup margarine, softened

3/4 cup brown sugar

1½ tsp. vanilla extract

2 tsp. egg replacer + 4 Tb water

1½ cup flour

1 tsp. baking powder

1 tsp. salt

2 cups oats

1½ cup nuts, chopped

Preheat oven to 375°.  Cream margarine and sugar.  Beat in vanilla and egg replacer.  In a separate bowl, combine remaining ingredients, except the nuts.  Beat butter and flour mixtures together.  Stir in nuts.  Place teaspoon fulls on ungreased cookie sheets.  Bake 8-10 minutes.


Biscotti Cookies

1 cube margarine or butter

1 cup sugar or ½ cup honey

3 tsp. egg replacer + 3 Tb water

2 cups flour

1 Tb and 1 tsp. anise flavoring

2 tsp. baking powder

Preheat oven to 350°.  Cream butter, sugar, egg replacer and anise.  Add flour and baking powder.  Shape dough into four oblongs and bake on large cookie sheet for 20 minutes or until golden.  Slice into 1 cookies (diagonal cuts are pretty) and toast flat side down in oven about 15 minutes or until edges start to get brown.


Butterscotch Bars

½ cup butter

2 cups brown sugar

1 tsp. vanilla extract

2 cups flour

2 tsp. baking powder

¼ tsp. salt

1 cup coconut

1 cup walnuts, chopped

Preheat oven to 350°.  Cook butter and sugar over low heat until bubbly, stirring constantly.  Cool.

Combine flour, baking powder and salt.  Stir cooled butter mixture and vanilla into flour.  Add coconut and nuts.  Mix well.  Spread in 10x15 pan and bake 25 minutes.  Slice into squares.


Brownies

1½ cup flour

2 tsp. baking powder

1 tsp. salt

¼ cup butter or margarine, softened

1¼ cup brown sugar

4 tsp. egg replacer + 8 Tb water

2 tsp. vanilla extract

8 Tb carob powder or cocoa powder

6 Tb milk

1½ cup chopped walnuts

½ cup sunflower seeds

Preheat oven to 350°.  Combine flour, baking powder, salt.  Cream butter, sugar, egg replacer and vanilla.  Combine wet and dry mixtures.  Stir in carob or cocoa powder and milk.  Mix well.  Add nuts.  Bake 30 minutes in a greased 9x13 pan.  Allow to cool thoroughly before slicing.


Banana Carob Brownies

1 cup butter, softened

1 1/3 cup honey

4 tsp. egg replacer + 8 Tb water

2 tsp. vanilla extract

1 tsp. salt

2 Tb milk

1 cup mashed bananas

1 cup carob powder

1 1/3 cup whole wheat pastry flour

1 cup walnuts, chopped

Very rich.

Preheat oven to 325°.  Cream butter and honey.  Beat in moist ingredients, then add dry ingredients.  Stir in nuts.  Bake in a greased 9x13 pan, 1 hour 20 minutes.


Chinese Almond Cookies

2 3/4 cups flour

1 cup sugar

½ tsp. baking soda

½ tsp. salt

1 cup butter, softened

1 tsp. egg replacer + 3 Tb water

1 tsp. almond extract

1/3 cup almonds (whole)

Preheat oven to 325°.  Combine flour, sugar, soda and salt.  cut in butter until it resembles corn meal.  Add egg replacer and almond extract; mix well.  Shape into 1 balls and place two inches apart on an ungreased cookie sheet.  Flatten with an almond, pressing down.  Bake 15-18 minutes.  Cool on rack.


Gingersnaps

1½ cup butter or margarine

1½ cup honey

2 tsp. egg replacer + 2 Tb water

½ cup molasses

pinch salt

2 cups whole wheat flour

2 cups unbleached white flour

2½ tsp. baking powder

2 tsp. cinnamon

2 tsp. cloves

2 tsp. ginger

Cream butter, honey, egg replacer, molasses and mix well.  Add dry ingredients a little at a time, mixing well.  Roll into balls and flatten with fork.  Place on ungreased cookie sheets and bake in preheated oven (350°) for 8-10 minutes until they are browned.


Giant Peanut Butter Wheels

½ cup butter, softened

½ cup peanut butter

1 cup brown sugar

1 tsp. egg replacer + 2 Tb water

1 tsp. vanilla extract

3/4 cup whole wheat flour

¼ cup wheat germ

½ cup dry milk powder

3/4 tsp. salt

¼ tsp. baking powder

¼ tsp. baking soda

3 Tb milk

1 cup oats

1 cup raisins

3 Tb sesame seeds

Preheat oven to 375°.  Cream butter, peanut butter, sugar, egg replacer, and vanilla.

Combine flour, wheat germ, milk powder, salt, baking powder and soda.  Stir flour mixture into butter mixture.  Add milk, oats and raisins, mixing well.

Place heaping two tablespoonfuls of dough on an oiled cookie sheet.  Spread into a circle and sprinkle with sesame seeds.

Bake 12 minutes or until done.  Cool on pan 5 minutes, then transfer to wire rack.  Makes about 12 large cookies.


Rogelach

1 cup butter, softened

6 oz cream cheese, softened

2 3/4 cups flour

¼ tsp. salt

3/4 cup sugar

1/3 cup raisins

¼ cup chopped walnuts

2 tsp. cinnamon

Preheat oven to 375°.  Cream butter and cream cheese until light and fluffy.  Add flour and salt, mixing well.  Wrap and chill for two hours.

Meanwhile, combine remaining ingredients.  Heat oven to 375°.  Divide dough into nine equal pieces.  Work one piece at a time, keeping the remaining dough in the refrigerator.  Roll into 8 circle.  Sprinkle with sugar mixture.  cut into 8 pie shaped wedges.  Start at base of each and roll to point.  Place point side down on ungreased cookie sheet.  Sprinkle with sugar.

Bake for 15 minutes.  Cool on wire racks.  Make 6 dozen.


Cream Cheese Cookies

½ lb. butter (1 cup) softened

3 oz cream cheese, softened

½ cup sugar

½ tsp. almond extract

2 cups flour

chopped nuts

Cream butter, cream cheese, sugar and almond extract.  Stir in flour.  Mix well.  Form a 2½ thick oblong roll.  Wrap in wax paper and chill for two hours.  Slice in 1/8-1/4 thick slices.  Place on ungreased cookie sheet.  Sprinkle tops with chopped nuts.  Bake.

(A temperature and time was not included with this recipe)


Lemon Filbert Fingers
Lemon Filber Fingers

1 cup butter, softened

3/4 cup brown sugar

1 tsp. grated lemon rind

2½ cups flour

¼ tsp. salt

1 Tb lemon juice

1 cup filberts, chopped and toasted

Preheat oven to 400°.  Cream butter and sugar.  Add remaining ingredients, except nuts, mixing well.  Chill several hours.  Shape dough into small oblong fingers, roll in nuts.  Place on ungreased cookie sheet.  Bake 10-12 minutes.  Cool.  Makes 3-4 dozen.


Spicy Nut & Raisin Cookies

½ tsp. baking soda

1 cup flour

1 tsp. baking powder

½ tsp. salt

½ cup butter softened

3/4 cup brown sugar

½ tsp. vanilla

1 tsp. egg replacer + 2 Tb water

1 cup chocolate chips

½ cup chopped nuts

Preheat oven to 375°.  Combine flour, soda, baking powder, salt.  Cream butter, sugar, vanilla and egg replacer.  Stir flour mixture into butter mixture, mixing well.  Add chocolate chips and nuts.  Drop teaspoonfuls on greased sheet.  Bake 10-12 minutes.


Sesame Oatmeal Cookies

1 cup whole wheat flour

1 tsp. cinnamon

3/4 tsp. soda

½ tsp. salt

¼ tsp. nutmeg

3/4 cup butter, softened

1 1/3 cup raw sugar

2 tsp. egg replacer + 4 Tb water

1 tsp. vanilla

½ cup sesame seeds

1 cup oats

1 cup raisins

Combine first five ingredients.  In a large bowl, beat butter and sugar until creamy.  Stir in egg replacer and vanilla and beat well.  Gradually add flour mixture.  Stir in sesame seeds, raisins and oats.

Drop by rounded tablespoonfuls, 2 apart on greased cookie sheets.  Bake 12 minutes in preheated oven (350°).  Cool on rack.

Try placing 2 squares of ice cream, ½ thick between two cookies.


Granola Cookies

1 cup granola

1¼ cup unbleached flour

3/4 cup sugar

2 tsp. baking soda

½ cup butter melted in double boiler

Preheat oven to 400°.  Combine first four ingredients.  Stir in melted butter.  Shape cookies with hands and bake about 10 minutes or until golden brown.


Peanut Butter Cookies

1 cup butter or margarine, softened

1 cup peanut butter

1½ cup sugar

2 tsp. egg replacer + 4 Tb water

2 tsp. salt

2 tsp. vanilla extract

2 cups flour

Preheat oven to 350°.  Beat butter, peanut butter and sugar together.  Add remaining ingredients.  Place by teaspoonfuls on cookie sheet.  Pat down with dampened fork.  Bake 10 minutes.


Pumpkin Cookies

1 cup pumpkin

1 cup sugar

½ cup oil

1 tsp. vanilla extract

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1 tsp. nutmeg

½ tsp. ginger

½ tsp. salt

1 cup raisins

1 cup chopped nuts

Preheat oven to 350°.  Combine pumpkin, sugar, oil, and vanilla.  Stir in flour, baking powder, salt and spices.  Mix well.  Add raisins and nuts.  Bake 10 minutes on greased cookie sheet.


Cakes

Cakes may vary widely in texture and character, from light and fluffy to moist and chewy.  Leavening is important in cake making.  Please see the general introduction to desserts for information on egg replacement and leavening.

Cakes are generally fast and easy to put together.  Usually the liquid ingredients are beaten together separately from the dry.  The dry ingredients are combined and beaten into the wet.  The key here is beating.  A well beaten cake will be more full of air hence lighter.  There is a time honored method to see if a cake is cooked called the toothpick test.  You insert a toothpick in the center of the cake.  If it comes out dry the cake is done.

Substituting honey for sugar in cakes is, as with cookies, a little tricky.  They will probably turn out heavier and take longer to cook.  Some recipes have been developed for honey.  If you prefer a honey cake, these are the most reliable.

Whole wheat pastry flour works well with most cakes.  They may turn out a touch heavier.  the middle of the road--half white flour, half wheat flour--combines the best elements of both.

Some cakes are best simple, while others lend themselves to additions such as raisins, nuts, spices, fruits or juice instead of milk.

Different types of frosting change the character of a cake and can be altered to suit the occasion.  Glazes are nice poured over tube or bundt cakes.  On flat cakes, a creamy frosting is good.  Whipped cream with fruit folded in, or flavored chocolate makes a delicious complement.


Moist Banana Cake

½ cup butter, melted

1½ cup sugar

2 tsp. egg replacer + 4 Tb water

2¼ cups whole wheat pastry flour

½ tsp. baking powder

½ tsp. baking soda

½ tsp. salt

1 cup mashed bananas

1 tsp. vanilla extract

¼ cup yogurt or buttermilk

Preheat oven to 350°.  Combine ingredients, mixing dry ingredients first, stirring in moist ingredients and mixing well.

Bake in two greased 9 round cake pans for 30 minutes or until cake tester comes out clean.  When cool, put slices of banana between layers and dust top with confectioners sugar.


Applesauce Cake

1 3/4 cups flour

1 tsp. cinnamon

½ tsp. salt

1 tsp. baking powder

½ cup butter, softened

1 cup sugar or 3/4 cup honey

3 tsp. egg replacer + 6 Tb water

1 cup applesauce, warm

1 cup chopped nuts

1 cup raisins

Preheat oven to 350°.  Combine wet and dry ingredients separately, then together, adding applesauce.  Beat well.  Stir in nuts and raisins.  Bake in well greased 8 square pan for 40 minutes or until cake tester comes out clean.  Frost when cool.


Spice Apple Cake

½ cup butter, softened

1½ cup sugar

3 tsp. egg replacer + 6 Tb water

2 tsp. vanilla extract

2½ cups flour

1 tsp. baking soda

2 tsp. baking powder

½ tsp. salt

1 tsp. cinnamon

¼ tsp. mace

2 cups finely chopped, unpeeled apples

2 cups chopped walnuts

Preheat oven to 325°.  Beat butter, sugar, egg replacer, vanilla extract together until creamy.  In another bowl, combine 2½ cups flour, baking soda, baking powder, salt, cinnamon and mace.  Stir dry ingredients into the moist mixture.  Add apples and walnuts.

Bake for 1-1½ hours in a well greased tube or bundt pan.  Test with toothpick.  Cool and invert.


Chocolate Cake

COMBINE:

2 cups unbleached flour

6 Tb cocoa powder

1 cup brown sugar, lightly packed

1 tsp. baking soda

2 tsp. baking powder

½ tsp. salt

STIR IN:

3 Tb butter, melted

2 cups milk

Preheat oven to 350°.  Bake in a greased 8 square cake pan for 35-45 minutes or until cake tester comes out clean.  Cool, frost.  For a double layer, round cake, increase proportions by one half.


Berry Wheat Cake

1 cup wheat germ

1½ cup unbleached flour

1 cup sugar

2 tsp. baking powder

½ tsp. salt

½ cup softened butter

2 tsp. egg replacer + 4 Tb water

3/4 cup milk

1 tsp. vanilla

1 cup fresh or frozen raspberries, boysenberries or black berries.  If using frozen, defrost and drain

Preheat oven to 350°.  Combine dry ingredients.  cut in butter with pastry blender or two knives until like coarse meal.  Stir in egg replacer, milk, vanilla.  Beat well.  Carefully add the berries.

Turn into a well greased 6 cup ring pan or a 9 round cake pan.  Bake 35-45 minutes or until done.  Cool 5-10 minutes and invert.


Honey Ginger Cake

2½ cups sifted wheat flour

2 tsp. baking soda

1 tsp. salt

1 tsp. ginger

1 tsp. cinnamon

3/4 cup oil

½ cup brown sugar

1 tsp. egg replacer + 1 Tb water

1 cup honey

1 cup buttermilk or yogurt

Preheat oven to 350°.  Combine wet and dry ingredients separately and then together, mixing well.  Bake in two well greased 9 cake pans for 35 minutes or until cake tester comes out clean.

Topping Suggestions:

Whipped cream and/or applesauce, cinnamon, nutmeg.


Carrot Cake

1 3/4 cups flour

1 tsp. cinnamon

1 tsp. baking soda

½ tsp. salt

1 cup sugar

3 tsp. egg replacer + 6 Tb water

½ cup oil

3/4 cup buttermilk

3/4 cup crushed pineapple

2¼ cup grated carrots

1 cup chopped nuts

3 oz coconut (optional)

Preheat oven to 350°.  Combine wet and dry ingredients separately, then together, mixing well.  Stir in third group of ingredients.  Turn into a well greased 10 round bundt pan and bake for 1 hour until cake tester comes out clean.  cool slightly and turn over.  Top with buttermilk glaze (see frostings).


Prune Cake

2 cups flour

1½ cup sugar

2½ tsp. baking powder

1¼ tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

3/4 cup oil

3 tsp. egg replacer + 6 Tb water or 1 cup buttermilk

1 cup chopped stewed prunes

1 cup chopped nuts

Preheat oven to 350°.  Cook 1½ cup prunes & save 2/3 cup prune water for mixing ingredients.  Combine wet and dry ingredients separately then together, beating well.  Stir in prunes and nuts.  Turn into a greased and floured 9 bundt pan.  Bake 50-60 minutes or until cake tester comes out clean.  cool in pan.  Turn out.  Pour glaze type frosting over cake (see frostings).


Oatmeal Cake

1 cup oatmeal

1¼ cups boiling water

1 1/3 cups flour

1 tsp. cinnamon

1 tsp. nutmeg

½ tsp. salt

1 tsp. soda

½ cup butter, softened

1 3/4 cups sugar

1 tsp. vanilla

2 tsp. egg replacer + 4 Tb water

Preheat oven to 350°.  Combine the three groups of ingredients separately, then together, beating well.  Bake in 9x12 greased cake pan for 35-45 minutes or until cake tester comes out clean.  Spread with broiled frosting and place bake in 400° oven for 10-15 minutes.


Pineapple Upside Down Cake

TOPPING:

1/3 cup butter, melted

½ cup brown sugar

BATTER:

1½ cups flour

1 cup sugar

2 tsp. baking powder

½ tsp. salt

1/3 cup butter or margarine, softened

2/3 cups milk

1 tsp. vanilla

½ tsp. lemon juice

2 tsp. egg replacer + 4 Tb water

Preheat oven to 350°.  Combine topping ingredients and pour into the bottom of an 8 square cake pan.  Arrange a small can of sliced pineapples on top of the topping.  If desired, decorate with walnut halves and cherries.

To make the batter, combine wet and dry ingredients separately.  Then combine them together, beating well.  Pour into cake pan.

Bake for 40-50 minutes or until done.  Cool slightly, then turn out.


Zucchini Cake

3 cups flour

1 Tb cinnamon

1½ tsp. soda

1 tsp. salt

1 tsp. baking powder

1 cup oil

2 cups brown sugar or 1 cup honey

3 tsp. egg replacer + 6 Tb water

2 cups grated zucchini

1 tsp. vanilla extract

1 tsp. grated lemon rind

1½ cups chopped nuts

1 cup raisins or chopped dates (optional)

Preheat oven to 325°.  Combine dry ingredients.  Beat together wet ingredients.  Combine wet and dry ingredients, mixing well.  Stir in nuts and raisins or dates.

turn into a well greased 10 bundt cake pan or an oblong cake pan.  Bake 1 hour 15 minutes or until cake tester comes out clean.  Let cool in pan 5 minutes, then turn out.  When cool, frost with lemon glaze (see frostings).


Hoazy Cake

COMBINE:

2 cups flour

1 tsp. baking powder

1 tsp. baking soda

1¼ cup buttermilk

CREAM:

½ cup butter or margarine, softened

1½ cup sugar or 3/4 cup honey

4 Tb grated orange rind (optional)

Preheat oven to 350°.  Alternately add flour mixture and 1¼ cup buttermilk to butter mixture until smooth.  Stir in ½ cup chopped nuts.

Turn into a greased and floured 9 square cake pan.  Bake 45 minutes or until cake tester comes out clean.  Serve warm or cold.

Variations:

Leave out the orange rind for a delicious yellow cake.


Broiled Topping

1/3 cup butter or margarine, softened

2/3 cup brown sugar

1 cup coconut

½ cup bran flakes

½ cup chopped nuts

¼ cup milk or cream

1 tsp. vanilla extract

Mix all ingredients and spread on a hot cake.  Place bake in oven at 400° for 10-15 minutes.


Lemon Glaze

3 Tb lemon juice

2 tsp. butter

1 tsp. grated lemon rind

2 cups confectioners sugar, sifted

Heat lemon juice, lemon rind and butter until butter melts.  Add sugar.  Mix well and pour over cake.


Buttermilk Glaze

1 cup sifted confectioners sugar

2 Tb butter

1½ Tb buttermilk

Melt butter in small saucepan over very low heat.  Add buttermilk until warmed.  Stir in sifted sugar.  Pour over cake.


Publisher
The Author

This help file was created by me, Bill Winter (pickby@aol.com).  I am a practicing vegetarian and who doesnt believe in eating flavorless food!  I have been vegetarian for 1½ years and started because I was pursuing a spiritual path.  I wanted to rid myself of Karma, both personal and karma absorbed from animals eaten.

Hope you enjoy this book!