Bread

• Basic Pizza Dough
• Corn Bread with Sesame Seeds
• Oat Bran Muffins
• Spoon Bread
• Vegan Banana Bread
• Whole Wheat Apple Bread

Breakfast

• Big Apple Pancake
• Blueberry Brunch Cake
• Breakfast Scramble
• Granola

Desserts

• Homemade Vanilla Ice Cream
• Sesame Star Cookies
• Snow Cream
• Vegan Rocky Road Treat
• Watermelon Whirl

Main Dishes

• Aloo Palak (spinach and potatoes)
• Barbecued Halibut Steaks
• Confetti Spaghetti
• Dal
• Eggplant Strata
• Five Star Lentil-Veggie Soup
• Fresh Corn Chowder
• Gallo Pinto
• Indonesian Curried Bean Stew
• Italian Pasta Pot
• Lasagna, Vegetarian
• Lentil Loaf
• Mama's Mock Meatloaf
• Messy Mikes
• Nice (nut + rice) Loaf
• Personal Pan Pizza
• Pumpkin Soup
• Red Lentil Burritos
• Red Lentil Soup
• Skillet Lasagna
• Spicy Bean Burgers
• Tex-Mex Pinto Bean Stew with Ancho Chiles
• Vegetarian Chili
• White Chili

Vegetables

• Creamed Corn
• Easy Broccoli Custard Bake
• Incredible Potato Casserole
• Kale with Potatoes
• Rosemary Potatoes
• Sesame Lemon Broccoli
• Tomato Soup
• Upside Down Salad
• Whipped Sweet Potatoes

Other

• Hummus
• Mexican Bean Salad
• Mom's Apple Sauce
• Roasted Fruit Salad

For more recipes that that celebrate fresh, local foods in the spirit of More-with-Less check out http://www.worldcommunitycookb ook.org/season/index.html

Spicy Bean Burgers

3 cups of dark red kidney beans drained and rinsed
1 large egg
¼ cup prepackaged seasoned bread crumbs
1 ½ tsp Italian seasonings
½ cup marinara sauce
½ cup mozzarella cheese shredded

Place first 4 ingredients in a large bowl. Mix well, then mash with a potato masher until beans are well crushed. With wet hands, shape into ½ inch patties. Cook them in an oiled skillet 3-4 minutes per side until heated through and slightly crusty. Top each patty with sauce and then cheese. Cook until cheese melts. Serve on a hamburger bun. Makes 4 patties.

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Sesame Star Cookies

1 cup of butter, softened
1 cup of tahini
1 cup of light brown sugar, packed
¼ cup of granulated sugar
2 large eggs
2 teaspoons of vanilla extract
4 cups of unbleached flour
1 teaspoon baking powder
½ teaspoon of salt
small amount of sesame seeds and granulated sugar for sprinkling on top

Cream the butter, tahini, and sugars in a large mixing bowl. Add the eggs one at a time, beating well after each. Beat in the vanilla.

Sift the flour, baking powder, and salt directly into the butter mixture, and stir until thoroughly mixed. Turn dough onto a lightly floured surface, and roll it to ¼ inch thick. Cut into 2 ½ inch star shapes with a cutter or knife. Place cookies on a baking tray and sprinkle with granulated sugar and sesame seeds. Bake at 375 degrees for 12-15 minutes or until cookies are lightly browned around the edges.

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Blueberry Brunch Cake

1 cup of sugar
2 eggs
1/2 cup of butter
8 ounces of sour cream
1 cup of wild blueberries
2 cups of  all purpose unbleached flour
1 tsp baking powder
1/2 tsp. baking soda

Cream sugar, butter and eggs until fluffy.  Combine dry ingredients and add alternately with sour cream to creamed mixture. Combine 1 T sugar and 1 T flour and toss with blueberries in a small bowl. Then immediately fold carefully into batter. Divide batter in half and turn into two greased 9 inch cake pans. Top with a mixture of 1/3 cup of flour, 1/2 cup of sugar, 1/2 tsp. cinnamon, 1/4 cup of cold butter and 1/2 cup of walnuts cut together. Bake at 350 degrees  for 35-45 minutes. Test center with a toothpick. Serve hot with warm blueberry sauce. For sauce-mix 1/2 cup of sugar, 2 T cornstarch, 3/4 cup of warm water, and 2 cups of wild blueberries in a small saucepan. Stir constantly over medium heat until the mixture boils, thickens and turns clear. Stir in 1/2 tsp. cinnamon and serve over cake.

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Five Star Lentil-Veggie Soup

3 T olive oil
1 large onion, diced
3 ribs celery, diced
4 carrots, sliced
3 bay leaves
1/4 C tomato paste
4 garlic cloves, minced

8 C water
2 C small dark green lentils (also called DePuy; use these if at all possible for best flavor)
up to 12 C fresh spinach, chopped (or use frozen in a pinch)
1/4 C red wine vinegar
1/4 C Dijon mustard
2 t salt
1/2 t ground black pepper
shaved parmesan, if desired

Heat oil in large pot. Add onion, celery, carrot, bay leaves; saute over med heat 10 min. Add tomato paste and garlic; saute 1 min. Add water and lentils; cover partially and simmer 25 min. Stir in spinach, vinegar, mustard, salt, pepper; simmer 15 min or until lentils are soft. Add extra water as necessary for consistency. Ladle soup into bowls; top w/cheese as desired.  Serves 6 with some for leftovers.

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Upside Down Salad

Place 2 tablespoons of extra virgin olive oil, ½ tsp of minced garlic, ¼ tsp of prepared mustard, 1 tsp of vinegar, and a pinch of dried oregano in the bottom of a large salad bowl, and stir until well blended. Tear 2-3 ounces of cleaned leaf lettuce into bite-sized pieces, add them to the dressing and toss until well coated. Repeat with two more 2-3 ounce batches of lettuce. Also toss in cherry tomatoes, shredded carrots, alfalfa sprouts, cooked grains or anything else you like in salad. Toss until evenly coated. Sprinkle with salt and pepper and toss again. Serve immediately.

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Whole Wheat Apple Bread

1 ¼ cups whole-wheat flour
½ cup bran cereal
1 tsp ground nutmeg
1 tsp ground allspice
½ tsp salt
1 ½ cups peeled and diced tart apples
½ cup unsweetened applesauce
1/3 cup of buttermilk or soymilk
2 tsp ground cinnamon
3 tablespoons of vegetable oil
1 tsp baking powder
1 egg, lightly beaten (or egg substitute)
½ cup chopped pitted dates
1/3 cup thawed apple juice concentrate

Preheat the oven to 400 degrees Fahrenheit. Lightly oil a 9x5 inch loaf pan. Dust it with flout and shake out excess flour.

In a large bowl, combine the flour, cereal, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Add the apples and dates, then toss to coat. In another bowl, whisk together remaining ingredients.

Combine the contents of both bowls, folding until the wet and dry ingredients are just blended. Spoon the batter into the prepared pan. Bake 25 minutes, then lower the heat to 300 degrees Fahrenheit and bake about 15 minutes more until a toothpick inserted in the center comes out clean.

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Rosemary potatoes

red potatoes
olive oil
rosemary

Chop the potatoes into 1 ½ inch chunks. Toss them lightly in olive oil and dried or fresh chopped rosemary to taste. Roast them on a baking tray at 400 degrees Fahrenheit for about 30 minutes or until tender.

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Lentil Loaf

2 cups dry lentils
1 bay leaf
8 cups water
1 cup uncooked fine bulgur
1 cup soft whole-wheat bread crumbs
1 egg, beaten
1 T ketchup
I medium onion chopped
1 clove garlic, crushed
1 t crumbled dried thyme
2 t crumbled dried oregano
1 t crumbled dried tarragon
Salt and pepper to taste
3 T tomato paste or tomato sauce

Combine the lentils and bay leaf in a large pot with 6 cups of water. Bring to a boil, lower the heat, cover and simmer until the lentils are soft and the water has been absorbed, about 45 minutes.

Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil, lower heat, cover and simmer for 15 minutes. Preheat the oven to 350 degrees F. Transfer lentils to a large mixing bowl and add all remaining ingredients except tomato paste or sauce. Mix with your hands until thoroughly combined. Pat the mixture into a 5x9 inch loaf pan. Bake until firm but not dry, about 40 minutes. During the last 5 minutes of baking, brush the top with tomato paste or sauce. Let cool 15 minutes. Cut into slices and serve warm.

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Tomato Soup

Saute:

2 T of  butter or margarine
2 T chopped onion

Blend in:

3 T flour
2 t sugar
1 t salt
1/8 t pepper, garlic salt, basil, oregano, parsley

Remove from heat. Gradually stir in 2 cups tomato juice. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 1 1/2 cup cold milk. Heat to almost boiling and serve.

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Granola
submitted by: David Radcliff

Melt together over low heat in large saucepan:

1 to 1 1/2 sticks of margarine (depending on how rich you like it--I use one)
3/4 cup brown sugar
3/4 cup honey
2 tablespoons molasses
1 tablespoon vanilla
1/2 tablespoon salt
1/4 cup vegetable oil

Stir together until melted. Let cool slightly.

Add:

1 cup raw sunflower seeds
1 cup chopped pecans
2-3 cups coconut flakes
2 cups Grape Nuts cereal
1 cup wheat germ
8-10 cups rolled oats (not instant) (again the amount depends on how sweet you want the finished product--I use about 9 cups)

Mix together well. Spoon into two large flat baking dishes.

Bake at 350 degrees 20-25 minutes, stirring twice during baking time. (Can add raisins during last cooking period.) Remove from oven when golden brown. Pour into large bowl to cool. Freezes well. Tastes even better.

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Spoon Bread

3 cups of milk
1 cup cornmeal
1 tsp salt
1/4 tsp black pepper
1 cup minced scallions
4 large eggs
1/4 cup grated parmesan cheese

Bring the milk just to a boil over medium heat. Immediately turn down the heat, and whisk steadily as you stir in cornmeal. Cook five minutes over low heat, and stir in salt, pepper, and scallions. Beat the eggs and stir them into the hot mixture along with the cheese. Mix well and pour into a greased 8x8 baking dish. Bake in a 400 degreee oven for 30 minutes or until the center is firm.

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Vegan Banana Bread

5 or 6 overripe bananas
egg substitute (1/3 cup flour, 1 1/3 cups water)
3 cups flour
½ cup sugar, maple syrup, honey, or date sugar
½ tsp baking soda
½ tsp baking powder
1/3 cup oil
½ tsp vanilla
a pinch of salt

In a heavy saucepan, whisk 1/3 cup flour and 1 1/3 cup water over medium heat for 10 minutes. Let cool, then add sugar, bananas, vanilla, oil, and mush it all up. In a separate bowl, sift together 3 cups of flour, baking soda, baking powder, and salt. Sift together with the wet mix, blend well and bake at 350 degrees Fahrenheit for 25-35 minutes.

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Sesame Lemon Broccoli

1 bunch of fresh broccoli
Juice of one large lemon
1 Tablespoon of sesame seeds
1 teaspoon of low-sodium soy sauce

Steam broccoli until slightly tender. Juice lemon into a cup and add the soy sauce. Toast sesame seeds in a skillet on medium heat without oil until slightly brown. Add seeds to lemon mixture. Pour lemon mixture over broccoli and serve. Also, works well with zuccchini.

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Red Lentil Soup

1 cup of red lentils, rinsed and drained
4 cups of vegetable stock
2 T chopped onion
½ cup diced peeled potato
1 t paprika
1 1/4 t salt
Black pepper

Combine lentils, stock, onion, potato, and paprika in crockpot. Bring to a boil on high. Then turn down on low and cook until lentils are completely soft. Add salt and pepper to taste. Blend briefly in a blender before serving.

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Nice (nut + rice) Loaf
Submitted by David Radcliff; adapted from Vegetarian Classics.

4 slices whole wheat bread, toasted and crumbled
1-2 cups coarsely chopped walnuts
3 large eggs, beaten
medium onion, diced
small green bell pepper, diced
small celery rib, minced
parsley, fresh or dried
1 small can tomato sauce, or 2/3 cup crushed or diced tomatoes, drained very well
½ cup or more cubed cheddar cheese
½ cup or more cooked brown rice
1 ½ tablespoons canola oil (optional)
salt (optional) and pepper
Generous seasoning freshly ground black pepper

Mix ingredients; pour into lightly greased bread pan. If glass, start with 10 minutes in the microwave, then 35-45 minutes at 375 degrees. If metal, 1-1 ¼ hours in oven. 10 minutes before done, add ketchup topping, return to oven.

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Confetti Spaghetti

3 TB. margarine
3 TB. olive oil
1 c. minced onion
3-4 cloves garlic
½ tsp. salt
pepper to taste
1 tsp. dried basil
2 stalks broccoli
2 c. cauliflowerettes
¼ lb. mushrooms, chopped
2 c. raw peas
1 red pepper, chopped
3 TB. tamari or soy sauce
1 lb. spaghetti/linguine
4-6 scallions, minced
1 c. parsley, minced
2 c. grated cheese

In large skillet, cook onion and minced garlic in margarine, olive oil, salt, pepper, and basil until onions are soft. Add chopped broccoli, cauliflower and mushrooms. Stir, cover and reduce heat. Cook until broccoli and cauliflower are tender (approx. 8-10 mins.). Add peas and red pepper. Stir and cook over medium heat until peas are heated through (a few minutes). Remove from heat and stir in tamari sauce. Cover and set aside in warm place. Cook pasta until al dente. Drain pasta and put in large bowl; add sauteed vegetables with any liquid in the pan and toss. Sprinkle with scallions, parsley and cheese. Serve immediately.

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Messy Mikes
(from Vegan Vittles by Joanne Stepaniak et al.)

1 TB. olive or canola oil
1 medium onion, diced
1 - 8 oz. package tempeh, crumbled
2 TB, tamari soy sauce
½ c. ketchup
1 tsp. prepared mustard
1 tsp. apple cider vinegar
1 tsp. sugar or other sweetener

Heat the oil in a 2 quart saucepan over medium-high. Add the onion, tempeh, soy sauce, and sauté until the onion is tender and lightly browned - about 10 minutes. Add the remaining ingredients, and mix well. Reduce the heat and simmer the mixture uncovered, stirring often, for 10 minutes. Serve over split burger buns.

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Breakfast Scramble

1 TB. vegetable oil
½ lb. sausage substitute
½ onion, diced
2 cloves garlic, minced
1 lb. firm tofu, drained and crumbled
1 tomato, diced
1 tsp. turmeric
½ tsp. garlic salt
2 green onions, minced

Heat oil in skillet. Add the sausage substitute, onion and garlic and fry until browned. Add the tofu, tomato, turmeric, and garlic salt; sauté for 5 minutes. Add green onions during the last minute of cooking.

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Skillet Lasagna

1 1/4 cups ricotta
¼ cup water
½ teaspoon salt
¼ cup grated Parmesan
1 1/2 cups shredded mozzarella
1 pound of texturized vegetable protein
1 medium zucchini diced
26 oz of pasta sauce
uncooked lasagna noodles

In a medium bowl, mix the ricotta, water, salt, Parmesan, and ½ cup of the mozzarella. Set aside. Cook the texturized vegetable protein on medium high in a large skillet. Add the zucchini and 2 cups of the pasta sauce. Reduce heat to medium low. Top the mixture with lasagna noodles breaking them to fit in an even layer in the skillet. Gently spread the cheese mixture over the noodles, and top with another layer of noodles and remaining sauce and mozzarella. Cover and simmer until noodles are tender.

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Indonesian Curried Bean Stew

2 cups rice: brown, white, quick-cooking
1 Tbls. olive oil
1 lg. onion (about one cup chopped)
1 lg. bell pepper (about 1 1/2 cups chopped)
2 teaspoons bottled minced (whatever) garlic
15-ounce can  light red kidney beans
14.5-ounce can stewed or dice tomatoes
15-ounce can black beans
15-ounce can chickpeas (garbanzos)
3 Tbls. peanut butter
1 Tbls. curry powder
1 teasp. ground cumin
1 teasp bottled ginger (I grate fresh ginger)
3/4 C. chopped, fresh cilantro leaves, optional

Cook rice per package directions.

While rice cooks, heat oil over med. heat in an extra-deep 12 in. nonstick skillet. Peel and coarsely chop onion, adding it to the skillet as you chop. Cook, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add to skillet.

Add garlic. Cook for a minute, stirring frequently.

Add kidney beans with their juices to the skillet. Add the tomatoes with their juices and break up any large tomato pieces with a spoon. Stir well, and continue to cook over medium heat. Pour the black beans and chickpeas into a colander, rinse them under tap water and set aside to drain.

Add garbanzo and black beans, peanut butter, curry power, cumin and ginger to the skillet. Stir thoroughly (but gently so as not to break up the beans), making sure the peanut butter is well blended. Reduce the heat to low and simmer, uncovered, until the rice is done. Meanwhile, mince cilantro, if using, and set aside. Just before serving, remove the skillet from the heat and stir in the cilantro. Serve the stew over hot, steamed rice. Kris also suggests that it is tasty to toss in a couple of handfuls of raisins and that crunchy peanut butter adds a nice texture to the stew.

Serves 4 as a main dish or 6 as a side dish.

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Dal

2 T oil
1 onion, chopped
2 cloves garlic, crushed
1 cup dry red lentils
3 cups of water
bay leaf
1cinnamon stick
1 t curry powder
1 14 ounce can of chopped tomatoes
2 ounces creamed coconut (opt)
juice of one lemon (opt)
salt to tast

In a deep frying pan, heat oil and fry onion and garlic until translucent. Add lentils and fry a minute or two, then add the water, bay leaf, cinnamon stick and curry powder. Stir, bringing to a boil, then let simmer for twenty minutes. Add more water if it gets dry. Add tomatoes and simmer another ten minutes. Add the last three ingredients as desired, and remove the bay leaf and cinnamon stick before serving. It is usually served over rice.

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Whipped Sweet Potatoes

1 med sweet potato per person
fresh lime juice
salt to taste

Boil peeled potatoes until tender. Mash by hand. Add a squirt of lime juice and salt to taste. Serve hot or very warm.

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Basic Pizza Dough

1 cup of lukewarm water
2 tsp active dry yeast
a pinch of sugar
1 tsp of salt
1 T of olive oil
3 cups of unbleached white flour
cornmeal

Put the water in a bowl. Mix in the yeast and sugar to dissolve. Let it stand until it begins to bubble. Stir in 1 cup of the flour, salt, and 1 T of olive oil. Add the rest of the flour gradually until a soft dough forms. Knead on a floured surface for several minutes. Let the dough rise in an oiled bowl until double (about 1 hour), amd then punch it down and divide into 6 equal parts. Knead each piece and then let the dough rest about 10 minutes. Stretch each dough ball into a 6 inch circle and place on a baking pan sprinkled with cornmeal. Top pizza with anything you like, and then bake at 500 degrees F 10-12 minutes until the edges are browned.

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Corn Bread with Sesame Seeds

1 cup of yellow cornmeal
1 cup of unbleached all-purpose white flour
4 tsps baking powder
3/4 tsp salt
1/4 cup of sugar
2 large eggs
1 cup of milk
2 T peanut or canola oil
2 carrots, peeled and grated
2 t sesame seeds

Preheat the oven to 425 degrees F, and grease a 9x9x2 inch pan.
Combine all dry ingredients and sift them. Put the eggs in a large bowl and beat them. Add the milk and oil. Mix lightly and fold in the dry ingredients. Add the carrots and fold them in as well. Pour the mixture into the greased pan. Sprinkle sesame seeds on top and bake 20 to 25 minutes until a toothpick inserted comes out clean.

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Snow Cream

1 large mixing bowl of clean freshly fallen snow
1 cup of milk
1 1/3 cup of sugar
1 tsp. of  vanilla

All measurements are very approximate and should be altered to suit individual taste. Simply mix all ingredients in the bowl and serve like ice cream, either plain or with ice cream toppings.

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Tex-Mex Pinto Bean Stew with Ancho Chiles

Soak the beans overnigt in water to cover them by 5 inches. Drain.

Add 4 cups of fresh water, and  boil in a pot. Cover partially, and turn the heat down to low, cookin 11/2 to 2 hours until beans are tender.

Meanwhile, put chiles in 1 cup of water in a small pot and boil. Cover and simmer for 5 minutes. Turn off heat and let cool. Remove the stem and seeds and push through a sieve to get as much pulp as possible. Mix the pulp with the water used to cook the chiles and set aside.

Put the olive oil in a large frying pan over medium heat. Add celery, onion, carrot, and garlic. Stir and saute  5 minutes or until onion begins to turn brown. Add the tomatoes, their liquid, bay leaves, cumin, oregano, and the ancho chile puree. Stir and bring to simmer. Simmer covered for 10 minutes. Add this to the beans as soon as they are tender. Add salt and green beans and cook  gently another 20 minutes.

This can be served with tortillas or over rice.

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Hummus

1 45 ounce can of chick peas or garbanzo beans (rinse to reduce sodium)
3 cloves of fresh garlic
1/4 cup of tahini
1/3 cup of fresh lemon juice
1/3 cup of extra virgin olive oil
1/2 tsp of paprika

Put all ingredients in a blender and blend until consistency is thick and smooth, as desired. Spread on a plate and garnish with whole chick peas, paprika, olive oil and parsley. Hummus is great as a vegetable dip or as a sandwich spread on whole grain pita bread.

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Kale with potatoes

1 pound of medium potatoes
4 cups of fresh, shredded kale
2 T extra virgin olive oil
1 large onion
1/4 teaspoon salt (optional)
1 t honey

Steam potatoes until tender. Remove stems and midribs of kale. Stack leaves, rull of length-wise, and shred cross-wise. Heat olive oil in a skillet. Add the onion and saute on medium until onion begins to turn brown. Add kale and saute until wilted and stir-fry for five minutes. Add potatoes, salt, and honey until thoroughly heated. Yield 8 servings.

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Roasted Fruit Salad

1 small banana, sliced in half lengthwise, skin left on
1/2 cup pineapple rings
1 tsp brown sugar
1/8 tsp cinnamon
1 tsp coconut flakes
1 tsp wheat germ

Sprinkle coconut onto cookie sheet. Place under broiler for a few minutes until golden. Remove and set aside. Place banana face down on cookie sheet (with skin still on) alongside the pineapple rings. Lightly sprinkle pineapple with brown sugar. Place fruit under broiler watching closely until slightly bubbly. Peel banana and discard skin. Place banana and baked pineapple in dessert dish. Sprinkle with toasted conconut and enjoy.

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Mexican Bean Salad

1 can black beans
1 1/2 cups of cooked  sweet corn
1 tomato
1/2 cup salsa
1 cup shredded lettuce
1 tbs lemon juice
1 tbs olive oil
1 tsp garlic powder

Mix all ingredients together, chill 1-2 hours, serve with tortillas, chips or eat as a salad.

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Fresh Corn Chowder

6-8 ears of fresh corn
1 sweet onion chopped fine
3 strips of vegetarian bacon
1/2 stick butter
3 T flour
3 cups milk

Scrape corn into a bowl by running a sharp knife down corn rows on cob to cut through the kernels. Scrape the cob over the rim of a heavy pan or bowl with a sharp rim, collecting the corn and juices into the bowl. Set aside.

Saute the onion and "bacon"  in butter until wilted. Remove from heat. Add the flour and mix well. Put back on heat and stir until bubbly. Add the milk gradually stirring in each addition just before the boiling point. Stir in the corn and heat gently, but do not boil. Tastes great on the second day...also good with chili sauce on top!

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White Chili

1-2 packages of firm tofu, squeezed and broken
1 large onion chopped
2 yellow peppers chopped
1/2 cup of celery chopped
2 cans of chopped chilies
2 cans of navy beans drained
1 pound corn
2 cups vegetable broth
1 t ground cumin
pinch of parsley, coriander, oregano
pepper to taste

Saute tofu and onion in a little olive oil until golden brown. Add peppers and saute 10 minutes, add chilies, corn, spices, beans and broth. Simmer about 1 hour.

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Mom's Apple Sauce

tart apples
1 cup of water
1/2 sugar or to taste
1 1/2 teaspoons of cinnamon

Wash and peel apples and core and quarter them. Cut quarters into three or four slices. Use enough apples to fill a crockpot (the amount will vary depending on
the size of the crockpot). Add water and cook in crock- pot on low until the apples are mushy. Stir in sugar and cinnamon and cook until the desired consistency is achieved. You may need to add more water if it is too thick.

Chill and serve. This can also be frozen.

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Italian Pasta Pot

½ cup chopped green pepper
1 large clove garlic, minced
¼ tsp rosemary leaves
2 Tbs olive oil
3 103/4 oz cans tomato soup
3 soup cans water
1 16 oz can chickpeas drained
1 cup cooked small shell macaroni

Cook pepper with garlic and rosemary in oil until tender. Place in crock pot. Add soup and water and remaining ingredients and stir. Simmer in crock pot on low a few hours. Serve hot garnished with grated Parmesan cheese if desired. Serves 8

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Red Lentil Burritos

1 cup of boiling water
8 dry-pack sun-dried tomatoes
2 1/2 cups water
1 cup of red lentils, sorted and rinsed
1 T extra-virgin olive oil
1/2 cup chopped onion
1/2 cup broccoli florets, chopped
1/2 cup cauliflower florets, chopped
1/2 cup thinly sliced carrots
1/2 cup canned tomato sauce
1 t curry powder
1/2 t ground cinnamon
4  8" whole wheat tortillas, heated

Pour boiling water over the sun-dried tomatoes in a heat-safe bowl and let stand 10 minutes until soft.

Drain, reserving 1/2 cup of the liquid and chop the tomatoes.

Combine the reserved liquid, 2 1/2 cups of water and the lentils in a saucepan and bring to a boil. Reduce heat to low and simmer just until the lentils are tender. Drain.

Heat the olive oil in a skillet over medium heat and add the broccoli, cauliflower and carrots. Saute 4-5 minutes until the vegetables are tender and stir in the tomato sauce, curry powder and cinnamon. Add the lentils and sun-dried tomatoes and simmer 15-20 minutes until slightly thickened, stirring occasionally.

Spoon equal portions onto the tortillas and roll them to enclose the filling.

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Oat Bran Muffins

2 1/4 cups of oat bran
1 T baking powder
1/4 cup sugar or maple syrup
2 T chopped almonds
handful of raisins or blueberries
1 1/4 cup nonfat milk
whites of 2 eggs
2 large overripe bananas

Combine all dry ingredients in a mixing bowl. Blend all other  ingredients into a puree and mix thoroughly with the dry ingredients. Fill muffin tins 2/3 full and bake at 450 degrees  or until tops are brown. Makes about a dozen muffins.

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Watermelon Whirl

1 cup of watermelon chunks seeded and chilled
1/4 cup of unsweetened red grape juice
1 scoop of vanilla ice cream
1/2 cup crushed ice

Put all ingredients except the ice in a blender and process until thick and smooth. Pour over ice to serve.

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Big Apple Pancake

1/2 cup of unbleached flour
2 eggs
1/2 cup of milk
1/4 cup of butter
1 apple peeled and sliced
1/4 cup of sugar
2 t cinnamon

Preheat oven to 400 degrees F (200 C). Mix flour, eggs, and milk and set aside. Melt butter in a skillet and cook apple over medium heat until soft. Add sugar and cinnamon. Pour liquid mixture over the top of the cooked apple and cook in the oven for 20 minutes. Turn over onto a plate immediately, apple side up. Serves four.

Can also be served as a dessert with whipped cream or ice cream.

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Vegan Rocky Road Treat

dairy-free vanilla ice cream (available at health food stores and many grocery stores)
chocolate syrup
marshmallow topping
chopped nuts
cherries
waffle cone bowls

Place a generous scoop of slightly softened dairy- free vanilla ice cream in a small  mixing bowl. Drizzle both the chocolate and marshmallow topping over the ice cream in thin streams. With the dull side of a knife, gently swirl the two toppings into the ice cream, being careful not to overdo it. You only want thin ribbons swirled throughout.

Carefully add the mixture to one of the waffle cone bowls, top with additional marshmallow and chocolate, if desired, then add chopped nuts and cherries. 

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Barbecued Halibut Steaks

2 T butter
2 T brown sugar
2 cloves garlic, minced
1 T lemon juice
2 tsp soy sauce
1/2 tsp ground black pepper
1 pound of halibut steak

Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

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Eggplant Strata

1 pound of ricotta cheese
1 cup of grated parmesan cheese
1 tsp salt
1/2 tsp black pepper
a pinch of cayenne
1 1/2 cup of minced scallions
2 T of minced fresh rosemary
3 cups of tomato sauce (flavored with garlic if desired)
2 pounds of eggplant cut into 2 inch slices (peeled or not, depending on preference)
4 small zucchini cut into thin circles
3 red bell peppers roasted and cut into wide slices
1 pound of mozzarella thinly sliced

Preheat oven to 350 and lightly grease a 9 x 13 inch pan.
Mix the first seven ingredients in a medium bowl.
Place a double layer of eggplant slices in the pan.
Add a single layer of zucchini, and add half of the ricotta mixture.
Lay half of the pepper slices on top.
Cover with half of the mozzarella and half of the tomato sauce.
Next add a single layer of eggplant and repeat all other layers.
Bake uncovered 1 1/2 hours.
Slice and serve after cooling for 15 minutes.

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Pumpkin Soup

3-4 pound pumpkin
1 T butter
1/4 cup finely minced onion
1 t prepared mustard
13 ounce can low-fat evaporated milk
2 slices of rye bread cubed
Salt, pepper, nutmeg to taste
1/2 cup (packed) grated Swiss Cheese

Preheat oven to 350. Prepare the pumpkin as if making a Jack-O-Lantern (cut off top and scoop out seeds and strings). Rub the inside of the pumpkin with soft butter. Add all of the remaining ingredients. Cover the top of the pumpkin with foil and replace the lid. Place on a baking tray and bake until the pumpkin becomes tender, about 2 hours. To serve, scoop deeply to bring up pieces of pumpkin from the sides and bottom into the soup.

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Lasagna, Vegetarian

3-4 C. mushrooms, sliced
3 zucchini, halved and sliced
2 nice onions, chopped

Fry all together in frying pan, using small amount of oil.
6 lasagna noodles (whole wheat is best)
Large container of cottage or ricotta cheese
Cheese, grated – 2 lb.
Seasonings – 2 t. salt, 1 t. pepper, 1 T. oregano, 1 T. parsley, 2 t. basil, garlic to taste
Large jar or can of spaghetti sauce (even better, make your own)
2 C. chopped tomatoes

Fry onion, mushrooms, and zucchini using 1-2 T. of oil. (Substitute eggplant, chopped and fried, if desired).

When brown, put veggies into spaghetti sauce mixed with tomatoes to simmer. Add garlic, 2 t. salt, 1 t. pepper, 1 T. oregano, to taste. Simmer.
In 2 qt. pan two-thirds full of hot water, place enough lasagna noodles to cover 3 layers in long cake pan (I use about 8-9 and break noodles in half to make easier to handle) Bring noodles to a boil. Boil till soft.

Oil or grease bottom and sides of oblong baking pan.

Layer in this order:
Grease (or spray) pan.
Add a little tomato sauce with veggies just to cover bottom of pan
Add cooked lasagna noodles to cover sauce on bottom of pan.
Spread 1/3 of the cottage/riccota cheese mixture thinly over each layer.
Repeat for each layer.

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Easy Broccoli Custard Bake

1 (10-ounce) package frozen chopped broccoli, thawed and drained
1 (4-ounce) can sliced mushrooms, drained
1 (4-ounce) cup shredded Swiss cheese
6 large eggs
1/2 cup milk
1/2 cup bottled ranch dressing
3 tablespoons all-purpose flour

In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.
Beat together eggs, milk, dressing, and flour until thoroughly blended. Pour over vegetables and cheese.
Bake in preheated 350ºF oven until knife inserted near center comes out clean, about 40 minutes. Let stand 5 minutes before serving.

Makes 6 servings.

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Homemade Vanilla Ice Cream

3 3/4 cup of sugar
3 tsp vanilla
3 cans of evaporated milk
milk to fill 5 quart ice cream maker, approximately 1 gallon (can use skim, reduced fat or whole, but is quite tasty with skim)

Mix all ingredients in the ice cream maker, pouring the milk in last. Make/freeze according to your ice cream maker's instructions. This will be very soft when finished. It can be placed in the freezer for several hours to firm it up more. Makes 5 quarts.

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Creamed Corn
10 ears of fresh corn
2 cups of milk
6 T butter
1 T all-purpose flour
1 t sugar

Shuck and remove silks from corn. Wash well. Hold each ear upright in a pan and cut off all of the kernels with a sharp knife. Scrape the cobs again to remove any remaining liquid.
Add milk, butter, flour and sugar to corn and liquid in pan. Cook on med-low for about 30 minutes until liquid is somewhat thickened. Salt and pepper to taste.

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Aloo Palak (spinach and potatoes)'

2 10-oz. pkgs. frozen spinach, thawed and drained, liquid reserved
2 medium potatoes, cut into 1/2-inch cubes (3 cups)
2 Tbs. garlic powder
2 Tbs. curry powder
1 tsp. ground cumin
1 tsp. salt
3/4 cup light coconut milk

1. Preheat oven to 425°F. Stir together spinach, 3/4 cup spinach liquid, potatoes, garlic powder, curry powder, cumin, and salt in 9-inch square baking dish. Cover with foil, and bake 45 minutes.
2. Remove from oven. Stir in coconut milk, and transfer to serving bowl.

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Gallo Pinto

2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
3 cups cooked white rice
2 cups cooked black beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2-3 tablespoons vegetarian worcestershire sauce (regular can be used as well)
salt & freshly ground black pepper, to taste
fresh cilantro (optional)
sliced green onion (optional)

Heat oil in a large skillet over medium heat.
Add onion and sauté until it just begins to soften and turns color.
Add garlic and sauté for about 5 minutes, or until onion is golden.
Add spices and Worcestershire, and stir into onion and garlic.
Next, add the beans and then the rice.
Combine the rice and beans evenly and cook until mixture is heated through.
Add salt and pepper to taste and serve hot.
Garnish with some chopped cilantro or green onions if you prefer.
Vegetarians use only the vegetarian Worcestershire sauce.

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Personal Pan Pizza

(Thanks to vegcooking.com for pizza recipe!)

Ingredients:

1 pita
1/2 Tbsp. olive oil
3 Tbsp. marinara sauce
1/4 cup shredded vegan mozzarella cheese
7 vegan pepperoni slices (optional)
1 Tbsp. sliced black olives
1/2 Roma tomato
Vegetables of your choice (optional)
11 tsp. Italian seasoning

Brush the pita with the olive oil and spread on the marinara sauce. Sprinkle the vegan cheese on top, then cover with the vegan pepperoni, the olives, the tomatoes, and any other desired vegetables.

Sprinkle with the Italian seasoning.

Bake in a toaster oven at 350 degrees F for about 5 to 7 minutes, or until the "cheese" is slightly melted.

Makes 1 serving.

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Vegetarian Chili

Nonstick cooking spray
1 yellow onion, diced
2 green peppers, diced
1 14.5oz cans stewed whole tomatoes
2 15 oz cans black beans
1 ½ cups frozen corn
1 15oz can kidney beans
½ tablespoon chili powder
1 teaspoon cayenne pepper
½ teaspoon cinnamon
Salt and pepper to taste
2 fresh tomatoes, diced

Spray a large pot with nonstick cooking spray.
Saute the onions and peppers until they just begin to brown.
Add all the canned ingredients with the liquid from the cans, the corn and the chili powder, cayenne and cinnamon.
Bring to a boil.
Reduce heat and simmer for about 30 minutes or until the mixture reaches the desired consistency.
Ladle into bowls and top with diced tomatoes.

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Incredible Potato Casserole

Ingredients:

6 medium potatoes
1/4 cup butter
1 (10.5 ounce) can condensed cream of mushroom soup
1 pint sour cream
1/3 cup chopped green onion
1 1/2 cups shredded Cheddar cheese
1/2 cup crushed cornflakes cereal
2 tablespoons melted butter

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
Place whole potatoes in their skins into a large pot of boiling water; cook for 25 to 30 minutes. Remove potatoes, and discard water. When cool enough to handle, peel potatoes, and grate into a medium bowl.
Melt 1/4 cup butter in a large skillet over medium heat. Stir in soup; cook until soup begins to bubble. Remove from stove, and mix in sour cream, green onion, and cheese. Stir in potatoes. Pour mixture into casserole dish.
In a resealable bag, shake together the cornflake crumbs and 2 tablespoons melted butter. Sprinkle over top of casserole.
Bake in a preheated oven 45 minutes

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Mama's Mock Meatloaf

Better than what mom used to make. Serve it with ketchup, mashed potatoes, and gravy.

1 medium onion, diced
1/2 green pepper, diced (optional)
3 Tbsp. vegetable oil
2 packages beef–flavor Gimme Lean Beef
1/4 cup oatmeal, dry
2 slices white bread, crumbled
3 Tbsp. ketchup
2 tsp. garlic salt
1 tsp. pepper

Coating ingredients:
1/4 cup ketchup
1/4 cup brown sugar
1/2 tsp. dry mustard
1/2 tsp. nutmeg

Sauté the onion and green pepper in the oil over medium heat until soft. Combine in a bowl with the ground beef alternative, oatmeal, bread, ketchup, garlic salt, and pepper. Thoroughly mix with a spoon or your hands.

Press the mixture into an oiled loaf pan. Cover with foil and bake at 375 degrees F for 30 minutes.

Meanwhile, mix together the ingredients for the coating and set aside.

Remove the loaf from the oven and turn it out onto a baking sheet. Spread the coating over the entire loaf. Cook, uncovered, for another 15 minutes.

Makes 6 servings

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