Red Potato Casserole

Ingredients:

      2 c  Chopped fresh tomatoes
      2 c  Peeled, cubed red potatoes
    1/2 c  Diced red onions
    1/4 c  Extra virgin olive oil
      1 tb Chopped fresh basil
      2 tb Finely chopped fresh parsley
      2 ts Dried oregano
    1/4 c  Water
    1/2 ts Paprika
    3/4 ts Salt
    1/2 ts Freshly ground black pepper
      2 c  Diced baked tofu or firm tofu


Methods:

Combine all the ingredients in a casserole dish and mix well.Cover and  bake in a preheated 425 degree F oven for 45 minutes.

Red Onion Salsa

Ingredients:

      2 c  Chopped red onion
    1/2 c  Minced fresh cilantro (pack)
      2 c  Minced fresh ripe tomatoes
    1/2 ts Salt
      1 c  Minced parsley (packed)
           Black pepper to taste

Methods:

Combine all ingredients and mix well.For a finer consistency, give the mixture a brief whirl or two in a food processor or blender.

Red Lentil Soup

Ingredients:
 

1 tb Oil
      2 md Onions finely chopped
    1/2 lb Red Lentils
      6 c  Beef Stock or chicken Stock
      1 ts Paprika
      1 Bay Leaf
    1/2 ts Salt
    1/8 ts Pepper
      1 ts Dried Mint
      1 ts Dried Parsley


Methods:

In a large soup pot, saute oil and onions.When onions are soft, add lentils.Stir several minutes.Add remaining ingredients. Bring to a boil.Simmer until lentils are very soft, about 35 minutes. Soup may be pureed.

Red Lentil Dahl

    

     Ingredients:

      1 c  Lentils
      6 c  Water
    1/2 ts Salt
    1/2 ts Turmeric
      1    Onion, small and chopped
      1 tb Butter/oleo
    1/2    Green chili, chopped


Methods:

Soak lentils for one hour.Drain and wash lentils in cold water.Place lentils in a 2-qt saucepan.Add water,green chili, salt and turmeric.Bring to a boil.Lower heat and simmer 1 1/2 hrs.Melt butter/oleo in a small frying pan.  Saute the onion.Add the onion and the butter/oleo to the lentils and boil the whole thing for 2 or 3 mins.

Red Kidney Bean Burgers

Ingredients:

     16 oz Cooked red kidney beans
    1/2 c  Small onion
    1/2    Green pepper
      1    Steamed & mashed carrot
    1/8 c  Picante salsa sauce
      1 c  Bread crumbs
    1/2 c  Wholewheat flour
      1 ts Salt
      1 ts Black pepper
    1/4 ts Chili powder


Methods:

Mix all ingredients.Form into equal sized balls & flatten into patties.Bake at 450 for 15 to 20 minutes. Serve on buns with tortilla chips.

Quick Veggie Burgers

Ingredients:

     10 oz Vegetables, mixed, frozen
      1    Egg white
        pn Salt and pepper
    1/2 c  Mushrooms, fresh; chopped
    1/2 c  Bread crumbs
      1 md Onion; sliced
Preheat oven to 350 degrees.

Methods :

Methods:Steam vegetables until just tender. Set aside to cool.Fine chop steamed vegetables and mix with egg white, salt, pepper,mushrooms and bread crumbs.Form mixture into patties.Place patties, topped with onion slices, on a lightly oiled baking sheet and bake, turning once, until brown and crispy on both sides, about 45 minutes.

Quick Tomato-Noodle Soup

  

Ingredients:

      2 tb Vegetable oil
      1    Onion; chopped
      1    Green pepper; chopped
      3    Garlic cloves; minced
      2    Celery ribs; chopped
     46 oz Tomato juice, canned
           Salt and pepper to taste
      2 c  Pasta, small (orza or acini di pepe)

Methods :

Methods:Saute onion, green pepper, garlic and celery in oil in large stock pot over medium heat for 10 minutes or until soft. Add tomato juice and season to taste. Add pasta and simmer over low heat 20 minutes or until pasta is tender. 

Quick Stir-Fry

Ingredients:

      1 pk Any EDEN Udon Soba 

-OR Specialty Noodles
      1 pk EDEN Shiitake Mushrooms (soaked in...
      1 c  -water for 20 minutes)
      1 tb EDEN Hot Pepper Sesame Oil
      1 c  Pea pods, chopped
      1    Head broccoli; chopped
      1 md Red pepper; chopped
    1/4 c  EDEN Mirin
    1/4 c  EDEN Brown Rice Vinegar
    1/4 c  EDEN Organic Shoyu
           -OR- Tamari
      1 ts EDEN Kuzu; dissolved in...
    1/4 c  -water
      1 bn Green onions

Methods:

Cook pasta, set aside. Reserve shiitake soaking liquid, discard stems,slice tops.Cook shiitakes in reserved liquid for 15 minutes. Heat oil, saute broccoli and pea pods for 2 minutes. Add red pepper, saute 1 minute more. Add shiitakes, reserved liquid, mirin, brown rice vinegar and shoyu, bring to boil. Add dissolved kuzu until mixture thickens and becomes clear. Serve over pasta, garnish with green onions.
 

Quick Cooked Spinach (Horenso O-Hitashi)

 Ingredients:

           Small Pot Of Water
      1 pn Salt
      1 ts Scallion; Minced
      2 bn Spinach; Wash, Drain,Stemmed Soy Sauce

Methods:

O-hitashi is a technique in which water flavored with vinegar or onions is used to blanch vegetables.  The reserved water makes for a flavorful soup stock.Bring the water to a rolling boil.  Add salt and onion.when the color of the onion darkens slightly, remove from heat and strain, reserving hot water.Discard onion and return water to a boil.Repeat step #1 with spinach, cooking it only for a few seconds.After straining, run the spinach under cold water.Drain,then roll the leaves into a 2" thick log.Squeeze gently to remove excess water.Dampen a sharp knife with a cloth and slice log into 1" pieces.Drizzle with soy sauce immediately before serving.Makes 12 pieces. VEGAN
 

Quick Cabbage Soup

Ingredients:

      2 c  Chinese cabbage or green
           -cabbage;shredded
      2 ts Oil
      3 c  ;water
      1    Vegetable bouillon cube


 Methods:

Saute cabbage in oil for 2 minutes over medium-high heat. Add water and bouillon cube. Continue cooking over medium heat for 8 minutes. Serve hot.

Puree of Watercress, Mushroom, Leek and Potato Soup

Ingredients:

      1 tb Butter or margarine; or oil

      1 md (1" diam) leek; cleaned and chopped

    1/2 lb Mushrooms; coarsely chopped

  1 1/2 ts Salt; or to taste

      3    Potatoes; cut in small chunks (fist-sized

           -potatoes), peeling optional

      4 c  Water

      2 lg Garlic cloves

      2 bn Fresh watercress; large,chopped

(approx 2 cups loosely packed)

     OPTIONAL ADDITIONS

           1% low-fat milk; (1 cup)

           OR soy milk; at room temperature

           Freshly ground black pepper; to taste

    OPTIONAL GARNISH

           Sour cream; and/or

           Red bell pepper; thin strips

Methods:

1) Melt the butter or heat the oil in a soup pot or a Dutch oven.Add the leek, mushrooms, and 1/2 teaspoon salt. Saute for about 10 minutes over medium heat.

2) Add the potatoes and garlic cloves, and pour in the water.Sprinkle in another 1/2 teaspoon salt. Bring to a boil, partially cover, and lower heat to a simmer until the potatoes are very tender. Remove from heat.

3) Puree the soup in a blender or a food processer (or directly in the pot with a hand blender). Add the watercress, bit-by-bit, as you pur?e, until it is all incorporated and the soup is smooth. Taste to correct salt.

4) You can serve this hot, at room temperature, or cold. If you're serving it hot, reheat the soup gently just before serving. stirring in the optional milk at the end. If you are serving this room temperature or chilled, add the milk at any time.

5) Top the soup with a grind or two of fresh black pepper, a little sour cream and thin strips of red bell pepper, if desired, for a nicely finished look.

 

TIPS: * This soup is lowfat and possibly vegan (if you use oil and soymilk). * The vegetable quantities are somewhat flexible, so don't worry if you don't have exact amounts. Mollie uses 'handfuls."

Puree of Fava Beans

Ingredients:

    1/2 lb Dried fava beans, soaked

      3    Garlic cloves

      1 ts Cumin seeds

           Olive oil

           Salt

    1/4 ts Za'atar -=OR=- use thyme,

           -- oregano or marjoram

Methods:

Drain & skin the soaked fava beans.  Cover with fresh water & cook gently with the garlic & cumin seeds until the beans are tender.Drain Puree the beans.Stir in enough olive oil & a littel water, to give the puree a soupy consistency.  Season with salt & beat well. Heat just before serving with a little more olive oil & a sprinkling of the za'atar. Serve with Arab bread & a bowl of mixed spices (ground cumin, cayenne & salt).

Puree of Asparagus Soup

Ingredients:

FOR THE STOCK

      1 lb Asparagus, lower ends only

      1 c  Leek greens; chopped

      1    Bay leaf

      1    Celery stalk; chopped

      1    Yellow onion; chopped

      4 bn Parsley; chopped

      2    Garlic cloves

      5    Black peppercorns

      1 sl Gingerroot

    1/2 ts Salt

FOR THE SOUP

      1 lb Asparagus

      2 tb Olive oil

      3    Leeks; white parts only

      1    White onion; chopped

      2    Shallots

      1 ts Fresh thyme

      1 tb Parsley

      6 c  Stock (see above)

      1 pk Silken soft Mori-Nu tofu

    1/8 ts Black pepper

    1/8 ts White pepper

      2 tb White miso

Methods:

 

Snap off the lower ends of asparagus where they easily break and bend.Chop these and add to the other stock ingredients with 8 cups water.Bring to a boil and simmer for 20-25 minutes and strain. Cut off the very tips of the asparagus and set aside. Chop the middle pieces and set aside.Saute the leeks, onions and shallots in olive oil over medium heat for 5 minutes, stirring often. Add the middle pieces of asparagus, salt, pepper and parsley and stock. Simmer for 10 minutes or until asparagus is tender.Blend with the miso and strain well through a fine screen or food mill.Blend the tofu and add to the soup. In another pot bring a few cups of water to a boil with a little salt. Cook the asparagus tips until crisp-tender and strain in a colander. Garnish soup with asparagus tips.

Serves 6-8.

 

Pumpkin Tureen

Ingredients:
      7 oz Pumpkin; 8 inch diameter
      1 c  Onion; finely minced
      2 sl Rye bread; diced
    1/2 c  Swiss cheese; shredded, packed
      2 ts Dijon mustard
  1 1/2 c  Milk; lowfat or soy, o.k.
  1 1/2 c  Vegetable broth; stock,bouillon or water
      1 ts Salt,black pepper; to taste cayenne; 

to taste nutmeg; to taste Rye croutons; 

optional preheat oven to 350.

Methods:
 
Prepare the pumpkin as though you were going to make a jack-o-lantern, but stop short of carving the face. (cut off the top; remove the seeds and stringy stuff.)Place onion, bread, cheese, horseradish, and mustard inside the pumpkin.Mix with your hands until well combined.Add milk and broth (as much as will fit - you can adjust the amounts) along with the seasonings. Stir it up.Line the pumpkin lid with a piece of foil, and place it on top. Fill the ungreased pumpkin in an ungreased baking pan.Bake until the pumpkin is tender (about two hours). To test for tenderness,remove the lid, and gently stick a fork into the side. It should go in easily.To serve: Scoop deeply to bring up some pumpkin pieces from the sides and bottom along with the soup.If desired, top with some crunchy rye croutons.

Potato and Capsicum Sabji

Ingredients:

4 Potatoes; Peeled
2 ts Oil
1/4 ts Cumin seed
1/4 ts Turmeric
1 ts Salt
1 lg Green Bell pepper thinly sliced
1 ts Ground coriander
1/4 tb Hot chile powder

Methods :

1.Cut potatoes in half lengthwise then cut crosswise into thick slices.
 
2.Warm oil in large skillet,preferably nonstick, over medium heat.Add cumin seeds & tumeric and saute 10 seconds. Add potatoes and salt.Cover and cook over low heat until potatoes are half done, 15 to 20 min. Add bell pepper, cover and cook until pepper is tender, about 10 min.Add coriander and chile powder and cook, uncovered,gently turning occasionally,until potatoes are litghtly browned,3-5 min.

Potato and Adzuki Bean Patties

Ingredients:

      1 c  Adzuki beans -- dried
      5 md Potatoes -- unpeeled
      1    Egg
      2 tb Butter
           Pepper -- to taste
      3 tb Fresh parsley -- chopped
      1 c  Parmesan cheese -- grated
    1/2 c  Vegetable oil

Methods :

  Soak beans overnight in the refrigerator.  Drain. Cook potatoes in enough
  water to cover.  Drain, reserving 1 cup water. Peel potatoes, then mash
  them together with egg, butter, and pepper, and set aside.
 
  Cook beans, covered, in reserved potato water until tender and water is
  absorbed. (About 45-50 minutes) Combine beans, parsley and potato mixture.
  Shape into 12 patties and coat with cheese.
 
  Heat oil in a large skillet and fry patties on both sides until golden
  brown.

Potage De Tomate a la Basilic (Tomato Soup with Basil)

Ingredients:

3 lb Plum tomatoes
5 tb Olive oil
1 Red bell pepper; diced
2 Garlic cloves; minced
2 tb Tomato paste
1 ts Fresh thyme leaves; -OR-
1/4 ts -Dried thyme, crumbled
1 ds Hot pepper sauce
1 sm Fennel bulb; trimmed, diced
1 sm Zucchini; diced
1 sm Green pepper; diced
4 lg Mushrooms; diced
1 Celery stalk; diced
4 Fresh basil leaves thinly sliced

Methods :

Blanch tomatoes in large pot of boiling water for 1 minute.Rinse under cold water to cool and drain.Using small sharp knife, peel off skin.Cut tomatoes into quarters and remove seeds.Puree tomatoes in blender or processor.
 
Heat 2 tablespoons olive oil in heavy large saucepan over medium-high heat.Add bell pepper and saute until almost tender, about 3 minutes. Stir in garlic and tomato paste; cook 2 minutes.Mix in tomato puree, thyme and
hot pepper sauce.Remove from heat.Cover and let stand at room temperature 2 hours.
 
Heat remaining 3 tablespoons olive oil in heavy large skillet over medium heat.Add fennel; zucchini, green bell pepper,mushrooms and celery.Saute until crisp-tender about 8 minutes.Season with salt and pepper.
 
Bring soup to boil.Season to taste with salt and pepper.Ladle soup into bowls.Top with vegetable mixture.  Garnish with basil and serve.

Pot Stickers (Gardenburger)

Ingredients:

2    Gardenburger? patty; sauteed in Vegetable oil spray; cooled
1/4 c  Chinese cabbage; finely shredded
1/4 c  Bean sprouts; (mung)
1/2 bn Green onions; finely chopped
1/2 ts Grated gingerroot; up to 1 tsp.
4 ts Hoisin sauce
1/4 c  Waterchestnuts;finely chopped
1 pn Cayenne pepper; or to taste
2 ts Peanut or other oil; as needed
30    Round pot sticker wrappers
DIPPING SAUCE
2    Parts rice wine vinegar
1    Part hoisin sauce
 

Methods :

Heat a skillet or grillpan to medium. Spray each side of a patty. Then grill patties over medium to medium-low heat; grill both sides (about 8mins total). Cool; coarsely chop into 1/4-inch pieces.Makes about 1 cup.
 
Combine diced Gardenburger? with shredded cabbage, bean sprouts, green onions, ginger, hoisin, water chestnuts and cayenne,if desired.
 
Place 2 tsp. of filling in the center of the wonton wrapper, moisten edges with water or a little beaten egg and seal. If using square wonton wraps,make triangles.If using round wraps, crimp edges with crimping tool, pot sticker fork or fingers. Make sure they are well sealed!.Protect filled wontons from drying out by covering with damp paper towel.
 
To cook pot stickers, oil (spray or the peanut oil) may be needed to prevent sticking.
 
In a large non-stick skillet, arrange pot stickers flat side down (or one triangle side down) and cook in batches of 6-12 but don?t overcrowd the pan. Heat carefully with oil over medium low heat until undersides are golden brown. Then add 1/2 cup water and cover with a loose-fitting lid to generate steam. Once water is evaporated (4-6 minutes) the pot stickers will be ready to serve.
 
Serve with dipping sauce of vinegar and hoisin. Garnish with chinese mustard, sesame seeds,and/or chili oil.
 

Portabello Stir Fry (Narad)

Ingredients:

2 Portabello Mushrooms(cut up)
1 Carrot, sliced about 1/4"Thick
1 md Zucchini, sliced about 1/4"Thick
1/2 Head broccoli, cut into Florets; stem is split and Sliced 1/4" thick
1 cn Sliced water chestnuts
1/2 lb Extra firm tofu, drained and Cut into 1/2" cubes
x Anything else that seems Like a good idea at the Time
1 tb Mellow brown rice miso Paste
2 Cloves garlic, minced
1 ts Fresh ginger, minced
1/8 ts Chinese 5-spice mix
2 ts Soy sauce
1 c Warm water
1 tb Cornstarch, dissolved in a Few tbs hot water
1 Splash of sake or white wine Or dry sherry
1 To 2 tbs peanut oil


Methods:
 
Dissolve the miso in the water.  Dissolve the cornstarch in a small amount of hot water and add to the miso, along with the soy sauce and 5-spice mix.Set aside.Heat the wok, then add the oil; heat for a minute and swirl around to coat the wok.Add the garlic and ginger, stir around until the garlic starts to brown.Add the mushrooms,toss for about 3 minutes until they start to soften.Add the carrots, stir for about 2 minutes then the broccoli,another minute; then the water chestnuts, another minute; then the tofu.Add a splash of sake, stir for another minute or two as the steam melds everything, then pour on the sauce.Stir until it thickens (about 3minutes),then serve with rice or noodles.

Popkin's Stuffed Peppers

Ingredients:

8 md Bell peppers
7 Fat-free grain burgers
Boca burgers for example
2 c Cooked rice
1 sm Tomato; diced
1/2 c Mushrooms; sliced
1/4 c Tomato juice
1 cl Garlic, minced
1/2 ts Dried oregano
1/4 ts Dried thyme Salt and pepper to taste
1/4 c Tomato juice
1/4 c Water

Methods :

Heat oven to 350 degrees.Slice off top of peppers and remove seeds and membranes.Place grain burgers on pan and bake in preheated 350-degree oven for 8 minutes,until they begin to to brown.Remove from oven and let cool. Crumble with hands into large bowl.Add remaining ingredients except tomato juice and water and mix well.Stuff peppers with mixture.Place stufffed peppers in baking dish.Mix tomato juice and water and pour into bottom of casserole dish.Cover with foil and bake at 350 degress for 35 minutes.
 

Polygrain Pilaf

Ingredients:

1/2 c Brown rice

1/2 c Kasha

1/2 c Millet, whole

1 c Arame

1 tb Onion flakes, dehydrated

1 ts Garlic flakes, deydrated

3 1/2 c Vegetable stock or water;boiling

2 Carrots; sliced into thin rings

1 c Garden peas

1 c Daikon; diced Salt and pepper to taste

1 tb Oil or soy margarine

Methods:

Preheat oven to 350 degrees.Rinse and spread rice,kasha an dmillet in a roasting pan.Roast 5 to 7 minutes, until grains are dry.

 

Soak arame for about 15 minutes in enough water to cover.Drain an dadd to grains.Mix together onion,garlic and stock.Stir into grains.Cover and bake 25 minutes or unil liquid is almost absorbed.

 

While grains are cooking, steam carrots, adding peas when carrots are almost done.Steam vegetables until tender,not mushy.When grains are almost dry, add carrots, epas, daikon and seasonings.Bake 4 to 5 minutes longer.Remove, stir in oil and serve.

Polish Lenten Mushroom "Cutlets" (Kotelty Z G

Ingredients:

1 lb Mushrooms,fresh
1 c Onion chopped
3 tb Butter
2 c Hard rolls; 2 or 3
1/2 c Milk
3 Eggs lightly beaten
3 tb Parsley; chopped fresh ground pepper to taste
1/2 c Breadcrumbs more if needed Butter as needed for sauteing cutlets

Methods:

Chop the mushrooms in a large frying pan, saute them with the onions in 3 tbsp of butter.Soak the cubed hard rolls in milk for about 10 minutes.Add to the mushroom-onion mixture. Blend in the eggs, parsley,salt and pepper.Form the mixture into cutlet-shaped patties,each patty should take 3 to 4 tablespoons of the mixture. Press the patties onto the breadcrumbs.Fry in butter until crisp and brown on both sides.Variation:You could substitute dried mushrooms for part or all of the fresh mushrooms.They are a favourite among the Polish for their rich and interesting flavor.

Polenta with Tomato Sauce and Zucchini

Ingredients:

1 c Polenta Tomato Sauce  (Recipe Follows)
3/4 c Zucchini thin sliced
1 tb Garlic fresh minced
1 1/2 ts Basil fresh chopped
1/2 tb Dried Oregano chopped Salt to taste Black Pepper to taste

Methods:

Preheat the oven to 375F.Prepare 1 C polenta and tomato sauce as per the instructions for Polenta with Tomato Sauce.Set the polenta out in a pan.Toss the sliced zucchini with the garlic, basil oregano and salt and pepper to taste, place on a nonstick baking sheet and bake for about 15 min.After the polenta has been assembled, ladle the tomato sauce evenly over the polenta and arrange the zucchini over the sauce.Bake for 15 min more.

Polenta with Leeks and Gorgonzola

Ingredients:

2 lg Fennel bulbs
3 lg Onions, yellow
5 tb Olive oil, fruity green Salt & pepper to taste
2/3 c  Dry red wine
2 lg Leeks; white only
1 ts Butter
6 c  Vegetable broth; or more
1 c  Yellow cornmeal
3 oz Gorgonzola blue cheese Flat-leaf parsley; chopped

Methods :

Trim the fennel bulbs, wash them well, cut them in half lengthwise and then slice them about 1/4-inch thick. Peel the onions and slice them the same way.
 
Heat 3 tablespoons of the olive oil in a large non-stick pan and cook the fennel and onions in it slowly, stirring often, adding a little salt and pepper to taste, until they are completey soft and golden brown. Stir in the wine and continue cooking until it almost all simmers away then set the pan aside.
 
Clean the leeks thoroughly, cut them in half lengthwise, then slice them quite thinly crosswise. Heat the remaining olive oil and the butter in a non-stick pan and saute the leeks in it,stirring them often,until they  are soft and beginning to color.Add a little sprinkle of salt but not too much.
 
Heat 6 cups of broth in a medium-sized saucepan and whisk in the polenta.Lower the heat and simmer the polenta, stirring with a wooden spoon constantly or at least very often,until it is thick and smooth about 30 minutes. Stir in the sauteed leeks; break the Gorgonzola into chunks and stir it in. Keep stirring until the cheese is all melted into the cornmeal.The polenta should be thick and smooth but not stiff.If it is holding a shape as you stir it,gradually mix in a bit more vegetable broth.
 
Meanwhile, warm up the carmelized fennel and onion mixture.This too could be moistened with a bit of vegetable broth if needed.
 
Ladle the polenta into warm, shallow bowls or onto warm plates and spoon some of the fennel and onion mixture around the polenta.Scatter some fresh flat-leaf parsley across the top and serve at once with a good red wine.

Polenta Toscana (Tuscan Polenta)

Ingredients:

Polenta, cooked as above
3 tb Olive oil
2 ts Rosemary, chopped
2/3 c  Walnuts, toasted & chopped Salt & pepper

Methods:

Heat the olive oil over medium-low heat in a small,heavy saute pan.Add the rosemary & walnuts & saute for 5 minutes.Do not let either one brown.Sprinkle the walnut mixture with salt & pepper & stir into the cooking polenta about 10 minutes before it is completely cooked.Continue stirring and cooking until the polenta is ready to serve.Serve immediately or cool to make crostini.

Polenta Grits with Cilantro and Tomato Sauce

Ingredients:

1/2 c Onion, chopped
1 Garlic clove; minced
1 ts Olive oil
2 c Water
2/3 c Yellow corn grits
1 md Fresh tomato seeded and coarsely chopped
1/3 c Water
1/4 c Fresh cilantro, chopped
1 Green onion
1 Garlic clove; minced
1 pn Chili powder
1 pn Ground cumin
1/4 ts Salt Freshly ground black pepper

Methods:


Coat a nonstick saucepan with olive oil.Add onion and garlic and saute over medium heat until soft.Add water and bring to a boil.Stir in grits,cover and cook 5 minutes or until water is absorbed.Stir well and spoon into a pie plate.Let grits cool until firm enough to slice.
 
Prehea oven to 325 F.Cut polenta into triangles and place on a lightly greased baking sheet.  Bake 5 minutes, then turn and bake 5 minutes more until the edges are crisp.Top with Cilantro & Tomato Sauce.
 
To make Cilantro & Tomato Sauce: Combine tomatoes with water in a small saucepan.Cook until tomatoes are soft, 5 to 8 minutes.Puree tomatoes in a food processor or blender.Return pureeded tomatoes to saucepan.Stir in cilantro, green onion, garlic, chili powder, cumin,salt and pepper.Cook over low heat 5 minutes or until thickened.

Polenta and Curried Vegetables

Ingredients:

1 ts Olive oil
1 c Sliced onion
1/2 c Carrots julienned
1 ts Minced garlic
3 tb Chopped parsley
1/2 ts Cumin
1 ts Ground coriander
2 ts Curry powder
1/4 c Apple juice
1/2 ts Cayenne pepper or to Taste
3/4 c Polenta
1/2 c Cold water
1/2 ts Herbal salt substitute
2 c Boiling water
1 c Grated lowfat jack cheese

Methods:


1.In a large skillet over medium-high heat, heat oil and saute onion for 5 minutes stirring frequently.Add carrots garlic and parsley and saute 5 more minutes.Add cumin, coriander, curry, apple juice and cayenne.Cover and reduce heat to low. Let vegetables continue to cook while you make polenta.
 
2.Preheat oven to 350 degrees F.In a medium bowl, mix polenta the cold  water and salt substitute into a paste.In medium saucepan,  place the boiling water and stir in polenta paste,whisking until smooth.Cook over medium heat, whisking frequently, until thick (5 to 10 minutes).Stir in cheese.
 
3.Spoon polenta into a lightly oiled 8-inch-diameter cake pan and bake 20 minutes.
 
4.To serve slice polenta into wedges then place on platter and top with curried vegetables.Serve immediately.

Polenta

Ingredients:

4 c  Water
1 ts Salt
1 1/2 c  Polenta (coarse cornmeal)

Methods :

BRING THE WATER TO A BOIL add the salt then whisk in the polenta pouring it in a slow steady stream so that lumps don't form.Lower the heat and cook about 30 minutes,while stirring Or cook the polenta in a double boiler over simmering water for 45 minutes, giving it a stir every 15 minutes or so.If you wish to serve the polenta soft keep it over the heat in a double boiler until needed.To make firm polenta, pour it into a pan and set it aside after a while it will cool and firm up.Turn it out of its pan and cut it into 1/2-inch slices.To broil or grill the polenta,brush both sides of each slice with olive oil and cook until lightly browned.The slices can also be fried in butter or olive oil either until lightly colored or until crisp, and they can be used as layers in a casserole.

Plum Tomatoes with Olive Oil and Herbs

Ingredients:

3    Ripe plum tomatoes
2 tb Minced fresh herbs Olive oil Pepper to taste

Methods:

Slice tomatoes crosswise & arrange on two small individual plates.Sprinkle with herbs and drizzle with olive oil. Add pepper and serve.

Plantain Soup

Ingredients:

2 lg Green plantains, peeled Oil for deep frying
6 c Stock Salt & pepper Fresh lime juice

Methods:

Slice plantains paper thin and place in a large bowl.Cover with water and soak for 30 minutes.Drain slices pat dry with paper towels.  Heat oil in skillet & fry plantain slices till they are golden brown.Crush plantains in a mortar & pestle until you have a thick paste.In a large pot heat stock and gradually stir in crushe plantain. Season well.Simmer over low heat, stirring frequently. for 20 to 25 minutes.Serve sprinkled with lime juice.

Plantain Casserole

Ingredients:

2 lg Green Plantains; sliced 1"thick
4 tb Lemon Juice
2 tb Peanut Oil
1 lg Tomato peeled and choped Salt & Freshly Ground Black Pepper,to taste

Methods:

Peel and slice plantains 1 inch thick. Dip in lemon juice and salt them in oil over low heat,stirring constantly.Add tomato and seasoning and transfer to an oiled casserole dish with a lid.Bake at 275 for 1 1/2 hours.

Planet Burger

Ingredients:

1/2 c Sunflower kernals
16 oz Garbanzo beans (canned)drained and mashed
3 c Cooked brown rice
1 md Onion; chopped
1 md Carrots; shredded
1/2 c Italian-style breadcrumbs
1/3 c Chopped fresh parsley
2 Eggs lightly beaten
1/4 c Soy sauce
1 ts Dried thyme Vegetable oil; for frying
8 sl French bread

Methods:

Toast sunflower kernals on baking sheet at 350 F for 5 to 7 minutes until golden.Merge sunflower kernals, beans,rice,onion,carrot,breadcrumbs, parsley,eggs,soy sauce and thyme.Form into 8 rectangular patties.Pan-fry burgers in oil in large skillet over medium-high heat until throughly heated about 4 minutes per side.Serve on the French bread with condiments.

Plain Fried Rice

Ingredients:

3 tb Vegetable oil
2 tb Onion, chopped
1 tb Garlic, chopped
5 c Cooked long-grain rice
1 c Tofu, diced
3 tb Soy sauce
1/2 ts White pepper

GARNISH

1 tb Cilantro leaves,chopped
1 c Cucumber,sliced
2 tb Red & green chilies,chopped
3 Green onions, chopped
1 Lime,cut into wedges

Methods:

Heat the oil in a wok over medium-high heat.Add the onion and stir-fry for 3 minutes.Add the garlic & stir-fry until both are golden.Add the rice & the tofu and stir-fry for 3 minutes.Sprinkle with soy sauce and white pepper.Remove from heat & place in a serving dish surrounded with garnishes.

Pizza with Leeks, Tomato and Goat Cheese

Ingredients:

1 Boboli type pizza shell
1 1/2 tb Butter
2 md Leeks, thinly sliced
1 tb Fresh parsley, minced
3/4 c Tomato, chopped
3 oz Montrachet or Feta, crumbled
2 tb Olive oil

Methods:

Melt butter in large skillet over medium-low boil.Add leeks saute until tender about 10 minutes.Season with salt and pepper.Stir in parsley and cool.Spread leek topping evenly over Boboli sprinkle tomatoes over.Top with cheese. Drizzle 1 tablespoon oil over.Bake about 10 minutes at 450F.Remove from oven and brush crust with olive oil.

Peanut Butter-Bran Muffins

Ingredients:

1/2 c  Whole Wheat Flour
1/3 c  Bran
2 ts Baking Powder
1 tb Sugar
1 Egg
1/4 c  Peanut Butter
1/2 c  Lowfat Milk
1/3 c  Peanuts, chopped

Methods:


Combine the flour, bran, baking powder and sugar in a bowl. Add theremaining ingredients and blend. Spoon into oiled muffin tins or paper muffin cups.Bake in a 375-degree oven for 15 to 20 minutes. Provide 8.

Peanut Butter Muffins

Ingredients:

2 c  Flour, pastry, whole wheat
1 ts Baking powder, low sodium
1 ts Salt
2 tb Safflower oil, unrefined
1/4 c  Peanut butter, crunchy orsmooth
1 1/2 c  Soymilk
4 tb Molasses

Methods:

Preheat the oven to 350 degrees. Stir the flour, baking powder and salt together. Mix the oil and peanut butter and cut into the flour with a fork orpastry blender until the mixture becomes grainy.Mix the soymilk and molasses and add to the batter. Stir just enoughto mix well. Do not beat.Fill the lightly oiled muffin tins or muffin cups two-thirds full.Bake for 12 to 15 minutes.
 
Variation:  

For Peanut Butter Bran Muffins, substitute one cup of bran for one cup of flour.

Peanut Butter and Jelly Tamales

Ingredients:
1 Basic masa dough recipe
18 Corn husks or parchment papers


FILLING
1 c  Jam, fruit-sweetened
1 c  Peanut butter, unsweetened

Methods:

To make filling:Mix jam and peanut butter.Fill and cook tamales according to "Tamales: Basic Procedure."

Peanut Burgers

Ingredients:

6 tb Butter or vegan margarine
1  Onion; peeled and chopped
1 Celery stalk; finely chopped
1 ts Dried herbes de provence
1 tb Whole-wheat flour
1/2 c  Light vegetable stock; (gene
1 tb Soy sauce
1 ts Yeast extract
1 c  Roasted; unsalted peanutsMeasure); fairly finely grou
1/2 c  Cashew nuts (scant); fairly
2/3 c  Fresh breadcrumbs; whole-wh Salt
Freshly ground black pepper
Dried breadcrumbs; (for coat Oil; for shallow frying 

to garnish Lettuce leaves Tomato slices 

Cucumber slices

Methods:


Melt the butter or vegan margarine in a large saucepan and saute the onionand celery for 10 minutes.  Stir in the herbs and flour and cook for a further 1-2 minutes. Add the stock and stir until thickened, then add the ssauce, yeast extract, nuts, breadcrumbs and salt and pepper. Leave the mixture to cool, then form into 6 flat burgers about 1/2" thick, and coatwith dried breadcrumbs. Saute the burgers in a very little oil - the frying pan should be "greased" rather than oily - for about 3 minutes on each sideuntil browned and crisp.  Drain on paper towels.  Garnish and serve.

Peach Pudding

Ingredients:

3 c  Juice, peach or apple-peach
1 c  Peaches, dried
2 sl Gingerroot, fresh
1 tb Agar flakes
5 tb Arrowroot or kuzu powder
1 1/2 ts Vanilla extract
6 tb Jam, peach or other purefruit
1/4 c  Coconut, toasted

Methods:


In a 2-quart saucepan, heat 2 cups juice, peaches, gingerroot and agar.Bring to a boil, stirring frequently, cover and let simmer until peachesare plump, about 5 to 7 minutes.Remove and discard gingerroot.
 
Place half of mixture into blender, not filling container up more thanhalf-way. Place a cloth over blender lid to protect your hand from hotliquid.
Blend mixture thoroughly and pour into a bowl. Blend remaining mixture.
 
In a separate container dissolve arrowroot in remaining one cup of juice.Return puree to saucepan and bring to  a slow boil.Stir in vanilla.Pour arrowroot-juice mixture into puree. Cook, stirring constantly, until mixture turns clear. Cook an additional 30 seconds.
 
Remove from heat, and pour into a 2 uart shallow pan or individual arfaitglasses.Allow to cool to room temperature for one hour or set in freezer for 15 to20 minutes.Top with jam and garnish with coconut. Serve.

Peach Cobbler, Fresh

Ingredients:

6 c  Peaches; fresh or frozen,peeled & sliced
3/4 c  Brown sugar; packed
1 tb Cornstarch
1 tb Lemon juice
1 ts Cinnamon
1 1/2 c  Flour
3/4 c  Sugar
2 ts Baking powder
1/4 ts Salt; optional
1/3 c  Butter buds; liquid
1/3 c  Skim milk
1 Egg beaters 99% eggsubstitute, beaten (1/4cup)
1/4 c  Water

Methods:

In a 3-quart saucepan, combine peaches, brown sugar, cornstarch, lemonjuice, and cinnamon. Bring to a boil, stirring constantly. Boil and stir one minute.
 
Pour mixture into a 1 1/2 qt. casserole that has been sprayed with a nonfatcooking spray.
 
Heat oven to 350 degrees. Combine dry ingredients. Stir in liquid ButterBuds with a fork until moistened and it resembles coarse crumbs. Add skim milk, water, and Egg Beater, mixing just until dry ingredients aremoistened.
 
Drop by scant 1/4 cupfuls over the hot filling. Bake 30-35 minutes or untiltopping is light brown.
 
Serve with Dream Whip or nonfat frozen yogurt.
 
VARIATION: You can substitute apples, cherries, blueberries, or the fruit of your choice in place of the peaches.

Pea Souffle

Ingredients:

1 cn (extra fine) peas; about400g
100 g  Cream cheese; cut in blocks
3 Eggs; separated
50 g  Geraspte oude kaas
1 ts Italian seasoning S&P
1/2 tb Margarine

Methods:


Preheat the oven to 200C. Butter two 1/2-liter (2-cup) souffle dishes.
 
Drain the peas. Use a blender or food processor to puree 3/4 of the peas.Add the cream cheese [cut into blocks] and blend again. Add the grated cheese,  Italian herbs, and egg yolks and blend again. Transfer to a bowland stir in the remaining peas. Add salt and pepper to taste.
 
Beat the egg whites until stiff. Fold into the pea mixture.The oven and bake for about 20 min, until cooked through and golden.
 
Lekker with frites and mixed salad.

Pea and Carrot Salad with Lovage

Ingredients:

1 lb Fresh peas
1 1/2 lb Baby carrots
3 tb Mayonnaise (tofu or regular)
3 tb Natural yogurt
1 ts Dijon mustard
1 1/2 tb Chopped lovage

Methods:


Slice carrots.  Combine with peas & steam for no more than 15 minutes. Coolslightly.
 
Mix together the mayonaisse & yogurt.  Add mustard. Fold in the lovage,followed by the peas & carrots. Allow to cool completely, then serve.

Paul Newman's Graham Cracker Cake

Ingredients:

1/2 c  Butter or margarine
2 c  Graham cracker crumbs
1 c  Sugar
2 tb Flour
1 c  Milk
2/3 tb Baking powder
1/4 ts Salt
3 Eggs; separated
apricot whip
2 c  Apricot pulp
2 c  Heavy cream; whipped
1 c  Blanched almonds
2/3 tb Vanilla

Methods:


Cream butter and sugar, add egg yolk and beat thoroughly. Sprinkle flourover graham crackers, add baking powder and salt. Add milk alternately.Fold in egg whites, mix lightly and add nuts. Bake in 2 greased and flouredpans 30 minutes at 350~. Frost with apricot whip. Put apricots in blender to make puree, cook in juice from apricots until thickens to jam. Chill. Fold whipped cream into jam. Add vanilla. Spread over cake. Keep refrigerated until ready to use.

Paul and Linda Mccartney's Green Pea Soup

Ingredients:

LARRY LUTTROPP FVKC70A
L.A.TIMES FOOD SECTION
1/2 lb Green split peas
1/4 lb Orange lentils
1 1/2 lg Onions; quartered
4 Stalks celery; includingleaves, rinsed & chopped
2 Tomatoes; peeled
2 Leeks; white part only; cutinto 1-inch chunks
5 c  Water; (about)
1/4 lb Butter or soy margarine
Crushed black peppercorn
Sea salt

Methods:

Place split peas, lentils, onions, celery, tomatoes and leeks in large potand cover with water. Bring to boil, lower heat and simmer about 1 1/2hours, until split peas and lentils are soft. Add butter and stir untilmelted. Add pepper corns and sea salt to taste.

Pat's Potato Stew

Ingredients:

1 1/4 c  Onion; chopped
1/4 c  Water
1 Celery stalk; chopped
2 c  Potatoes; cubed
1/4 c  Carrots; sliced
1/2 c  Cabbage; shredded
1/2 c  Kale; chopped
1/2 c  Water
1 Garlic clove; minced
1/2 ts Salt, or to taste
1/2 ts Paprika

Methods:

Cook onion in water over low heat for 25 minutes. Add remaining ingredients and cook for 30 minutes.

Pasta with Walnut-Garlic Sauce

Ingredients:

2 lg Heads garlic
1/3 c  Olive oil
2/3 c  Walnuts
1/4 c  Boiling water
1 ts Herbal salt substitute
1/4 ts Cayenne pepper
6 c  Cooked linguine or egg Noodles
1 ts Chopped parsley
2 tb Minced fresh basil for Garnish
2 tb Red bell pepper minced

Methods:

Preheat oven to 300 degrees F. Slice tops of garlic heads to exposecloves. Brush lightly with 1 teaspoon olive oil. Place on ungreased bakingsheet and roast for 20 minutes. Let cool slightly, then squeeze heads toextract roasted cloves without peel.
 
Place garlic into a blender or food processor. Add walnuts, remainingoil, the water, salt substitute, and cayenne. Blend until smooth.
 
Toss sauce with hot pasta, then add parsley. Garnish with basil and red bell pepper.

Pasta with Vegetables

Ingredients:

6 oz Pasta, non-egg, your choice

(I like Rotelle for this)

1  Yellow onion, largeish

1 Green Bell pepper

6 Mushrooms, medium

1  Zuccini squash

1 cn Hunt's "Light" fat-free

Spaghetti Sauce (26.75 oz)

1 Weight Watcher's brand

Fat-free "Grated Parmesan

Italian Topping"

Methods:

Start a pot of water on high for the pasta, and put a large non-stick skillet on medium high heat (no added lubrication.) When the water boils,dump the pasta in and look at the clock.

 

Meanwhile, wash and cut up the veggies in the sequence given, dumping each into the skillet and stirring before going on to the next. The key to this recipe is to cut the vegetables into large enough chunks, and not to over cook them.  Cut onion into quarters, then slice about 3/4 inch thick.Likewise for the pepper, removing stem, seeds, and soft parts. Cut mushrooms in half, or quarters if larger. Cut the zuke in half lengthwise,then slice 1/2 inch thick.

 

When the pasta has boiled for 10 to 12 minutes, take it off and drain it.Check that the vegies are not still raw, then pour the can of sauce in with them. Divide the pasta onto serving plates while the sauce is heating. Stir the sauce, and when it's hot through, spoon over the pasta. Top generously to taste with the phony parmesan.

 

Makes 2 large or 3 smaller servings.  Elapsed time under 20 minutes. Zero grams fat.

Pasta with Shell Beans and Greens

Ingredients:

1 lb Cranberry beans (in pods)

OR

1 c Cooked, Dried Beans

1    Bay leaf

6 Sage leaves; -=OR=-

1/2 ts -Dried Sage

5 tb Fruity olive oil

4  Garlic cloves

1 md Carrot; finely diced

Salt

2 lb Greens; such as Mustard, Kale, Turnipor a mixture

1 md Red onion; finely diced

3 pn Red pepper flakes

12 oz Penne, ziti or shell pasta

Freshly ground pepper

Methods:

SHELL THE BEANS then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves and add it to the pan along with the carrot. Salt lightly and simmer until the beans are tender, about 30 minutes. Add more water, if needed. When beans are tender, set them aside in the liquid. Remove tough stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the onion. Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes. Cook or a few minutes, then add the greens. Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15minutes. When greens are done, add beans and enough liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted water. When it is done, scoop it out and add it directly to the greens and beans. Toss them together, then turn into a heated serving dish. Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.

Pasta with Roasted Vegetables and Balsamic Vinegar

Ingredients:

1 bn Scallions; cut into 1-inchlengths
1  Bell pepper; coarselychopped
1 Zucchini; coarsely chopped
4 Tomatoes; chopped
3 Garlic cloves; chopped
3 tb Balsamic vinegar
1 tb Olive oil
1/2 lb Bow-tie or wheel pasta

Methods:

Combine the chopped scallions, bell pepper, zucchini, tomatoes, garlic,balsamic vinegar, and olive oil in a shallow baking dish. Bake at 400 degrees for about 30 minutes, stirring once, or until vegetables are soft.Meanwhile, cook pasta in boiling water according to package directions.Drain hot cooked pasta and toss with vegetables. Serve in a warmed bowl or dish.
 
Total calories per serving: 234. Fat: 4 grams

Pasta with Roasted Eggplant and Tomato Sauce

Ingredients:

1 md Eggplant
1/2 lb Penne, rigatoni or pastashells
1 1/2 c  Tomato sauce
4 Garlic cloves; finely minced
2 tb Capers; rinsed and coarselychoppedpn Hot red pepper flakes
2 ts Dried oregano
Salt and pepper

Methods:

Preheat the oven to 450 degrees.
 
Prick the eggplant in a few places with a knife. Place on a baking sheetand roast for about 40 minutes, turning occasionally for even cooking,until the eggplant is tender but not falling apart. When the eggplant iscool enough to handle, peel it and dice the pulp. Place the pulp in acolander to drain away any bitter juices. Discard the skin.
 
Bring a largepot of salted water to a boil. Drop in the pasta and stir theeggplant and the rest of the ingredients and warm through. season to taste.Adjust salt, pepper, and hot red pepper. If the tomatoes are tart, add apinch of sugar to compensate.  When the pasta is al dente, drain and tosswith the sauce.

Serve at once.