MAIN COURSE RECIPES


Hot & Sour Garlic Braised Eggplant
The following is a modified version of a recipe found in the book "Classic Indian Vegetarian and Grain Cooking" by Julie Sahni.

1/2 - 1 eggplant, unpeeled
1 large baking potato, unpeeled
1/2 c. vegetable oil
1/4 c. sliced garlic
1 1/4 c. thinly sliced onions
2-4 jalapenos, shredded
1/4 tsp. turmeric
1/2 tsp. cayenne
1 1/4 c. thinly sliced tomatoes
3/4 tsp. salt
2 - 3 c. steamed basmati rice

1. Cut eggplant in half lengthwise. Cut each half across into 3/8" slices. Cut potatoes the same way.
2. Place eggplant and potato slices in a large bowl and cover with water. Set aside.
3. Measure out spices and set them next to the stove in separate piles.
4. Heat oil over high heat in a large wok.
5. Cook garlic in oil for about 2 minutes, or until it begins to brown lightly.
6. Add onions and cook 5 minutes.
7. Add jalapenos and cook 2 minutes.
8. Add turmeric and cayenne and let sizzle for 30 seconds.
9. Stir in eggplant, adjust heat as necessary, and cook for 8 minutes or until eggplant softens slightly and begins to fry.
10. Add potatoes and cook 3 more minutes.
11. Add tomatoes and salt and reduce heat to medium-high, stirring constantly for 10 minutes.
12. Reduce heat to medium-low and simmer, undisturbed for 1 hour. Serve with rice.


Pasta Salad

1/2 - 3/4 c. Italian dressing of choice
1 bunch chopped fresh broccoli
1 lb. cooked rotini pasta
Optional: mushrooms, black olives, carrots, celery, pine nut, other fresh vegetables

1. mix all ingredients and chill.


Lentil Loaf
Preheat Oven to 375

1 c. soaked brown lentils
1 c. pecans, finely ground
1 carrot
1 celery stalk
1/2 large onion
1/2 tsp. chopped garlic
2 tsp. corn starch
2 Tb. water
1/4 c. melted margarine
1 1/2 Tb. catsup
1 Tb. soy sauce
1/4 tsp. pepper
1/8 tsp. salt
1 tsp. parsley

1. Dice and use a food processor to finely chop lentils, nuts, carrot, celery, onion and garlic, chop vegetables to taste.
2. Add seasonings, margarine, catsup, soy sauce, parsley, pepper and salt.
3. Beat cornstarch and water together and add to mixture.
4. Pour into well greased 4" x 8" x 3" loaf pan.
5. Bake for 60-75 minutes or until top is crisp and brown.


Barbecue Bean Burgers
Preheat Oven to 350

1 c. soaked brown lentils
1 c. soaked kidney beans (canned will work, too)
1 1/2 celery stalks
1/4 large onion
2 cloves garlic
3 Tb. melted margarine
1 1/2 Tb. corn starch
2 Tb. barbecue sauce
1/2 t. chili powder
1/2 t. paprika
1/2 t. pepper
1/8 t. salt

1. Mix the beans, onion, celery and garlic in a food processor.
2. Blend in margarine, barbecue sauce, chili powder, paprika, pepper, salt and corn starch.
3. Place paper towel over entire mixture and press downward. Do this three times to absorb excess moisture.
4. Form into five palm size patties and place on well-greased cookie sheet.
5. Bake for about 15-20 minutes or until patties are firm, remove and serve immediately. Patties can be stored in the fridge or freezer and served at a later date.


Vegan Lasagna
Preheat oven to 375

1 package of lasagna noodles (12-15 noodles)
1/2 onion, diced and sauteed
1 10 oz. package frozen (de-thawed and drained) chopped spinach
1 15 oz. package extra firm tofu
1 Tb. lemon juice
1 Tb. minced garlic
1 Tb. honey
1 Tb. oil
1/2 tsp. salt
1/2 tsp. basil
1/2 tsp. oregano
1 medium-sized jar of favorite tomato sauce
Optional: 1/2 cup sliced black olives, 1/2 c. chopped mushrooms

1. Cook noodles according to package directions. Sautee onion in a small pan until soft.
2. In a medium-sized mixing bown, mash tofu with lemon juice, salt, garlic, seasonings, and honey and then mix in vegetables.
3. Put layer of lasagna noodles at the bottom of a 9 x 12 baking dish.
4. Cover noodles with a later of sauce, then a layer of tofu-vegetable mixture, then more noodles.
5. Make 3 layers, cover with foil and bake for 40 minutes or until bubbling around the edges.

Variation: to make Suffed Shells, cook Jumbo shells according to package directions, fill each shell with tofu-vegetable mixture, lay shells in a baking dish and cover with sauce. Bake, covered, for 40 minutes. The same goes for manicotti.


Potato and Tofu Skillet

2 large potatoes, washed but not peeled
1 large onion
1 bunch green onions
3 Tb. oil
2 tsp. garlic powder
1/2 tsp. dried parsley
1/2 tsp. dill
1/2 tsp. pepper
1/2 tsp. celery salt
15 oz extra firm tofu
15 oz can corn and peppers, drained

1. Cut potatoes into 1/4 " cubes (do not peal).
2. Combine salt, pepper and spices in a custard cup and set next to stove top.
3. Heat up the oil in a frying pan over medium-high heat.
4. Add potatoes to the oil.
5. Cook the potatoes until they soften and begin to brown, stirring to make sure the potatoes don't stick to the bottom of the pan.
6. Slice the onions and add to the pan after about 7 minutes.
7. Add tofu and then corn and continue stirring.
8. Mix in spices and stir until all vegetables are coated.
9. When the potatoes are tender and golden brown, remove from heat and serve.


Pad Thai

8 to 10 oz package "linguini style" rice noodles
1 minced shallot
2 tsp minced garlic (4 chopped cloves)
1/2 bunch scallions, chopped
12 - 15 oz. prefried tofu (or fry drained, cubed extra firm tofu yourself until golden brown).
1 c. fresh bean sprouts
1/2 c. crushed peanuts
oil for frying

SAUCE:
2 Tb. sugar
2 Tb. white vinegar
5 tsp. soy sauce
1 tsp. water
2 Tb. peanut butter
1/2 tsp. cayenne pepper
1 tsp. lime juice

1. Cook rice noodles according to package directions. Set aside.
2. In a small bowl, blend ingredients to make sauce.
3. In a large wok or frying pan, heat about 1 Tb. oil and stir-fry peanuts over med-high heat until they begin to darken. Remove from wok and set aside.
4. Add 2 Tb. oil to wok and stir fry shallot, then adding garlic and scallions. Add tofu to wok and stir fry. Add prepared noodles, peanuts and bean sprouts to wok, then quickly pour in sauce.
5. Stir fry all ingredients until noodles are covered with sauce and heated, about 2-3 minutes. Serve. Feeds 3-4 people.


Garlic Fried Tofu

1 block extra firm tofu, drained and cut into 1" cubes
1 Tb. corn starch
2 Tb. flour
1 1/2 tsp. olive or peanut oil
2 Tb. soy sauce
2 tsp. garlic
1 Tb. rice vinegar (optional)
1/2 c. broccoli
1/2 c. green beans
1/2 c. bean sprouts
1/4 c. chopped onion
1 1/2 tsp. green onions, chopped

1. Mix corn starch and flour in a bowl.
2. Take cubes of tofu and roll in mixture.
3. Heat oil and fry vegetables until coated and hot, not thoroughly cooked.
4. Add breaded tofu.
5. Mix in garlic and soy sauce, serves 2 people.


Italian Tofu "Cheese"
(Ricotta Replacement)

1 15 oz. package extra firm tofu
1 Tb. oil
1 Tb. honey
1 Tb. lemon juice
1 Tb. minced garlic (from jar)
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
1/2 tsp. dried oregano

1. Mash tofu with a fork until crumbly and then add the remainder of ingredients.
2. Refrigerate and use later in any Italian recipe as a replacement for cheese, especially for any type of tofu pizza bread or bagels. Try spreading pizza sauce on garlic or onion bagels, topping with fresh chopped spinach and tofu mixture and baking at 400 degrees for about 10-15 minutes.


Mediterranean-style Broiled Tofu Slices

1 15 oz package extra firm tofu, cut into 1/4" thick slices
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. oregano
1/8 tsp. basil
1 Tb. fresh chopped dill
1 Tb. fresh chopped parsley
2 chopped garlic cloves
3 Tb. olive oil
3 Tb. water 1/2 tsp. fresh lemon juice (optional)

1. Mix together all ingredients except tofu in a small bowl.
2. Lay tofy slices in a bowl or flat dish.
3. Brush tofu with oil and spices mixture, layering tofu if necessary, and then pour remaining spice mixture over tofu. Refrigerate for at least one hour.
4. Lay tofu pieces on a broiler and broil until golden brown, flipping slices halfway through.
5. Serve on a toasted pita spread with hummus. Store uneaten slices in refrigerator.


Homemade Tofu Pizza
Preheat Oven to 450.

Crust:
1/2 c. very warm water
1/2 tsp. sugar
1 packet active dry yeast

1 c. whole wheat flour
2 c. all purpose flour
1 Tb. salt

1 Tb. canola or vegetable oil
3/4 c. water

1. In a small bowl, mix water and sugar and then add yeast. Stir until yeast is dissolved, and set bowl aside until mixture has a layer of foam on top.
2. Meanwhile, in a large bowl mix 1 c. wheat flour, 1 c. all purpose flour and salt.
3. When yeast mixture is ready, add it to the flour mixture, along with the oil and 3/4 c. water.
4. Add 1/2 c. all purpose flour and mix until all ingredients are blended and the dough is workable.
5. Turn dough onto a floured surface (i.e. a large cutting board) and knead in remaining 1/2 c. all purpose flour (more or less) and continue kneading until the dough is smooth and pliable, but not tacky.
6. Cut dough in half and place each half into one of two well-oiled 9" round cake pans. In the pan, turn the dough over once to cover with the oil in the pan, so that the dough itself is lightly greased on both sides.
7. Cover each pan with plastic wrap and let stand in a warm place until each piece of dough doubles in size, which should take about an hour.
8. When dough has risen, punch down until it covers the bottom of the pan. Add the following toppings (1/2 of each per pizza), spread to within 1/2" of the edge of the dough:

3.4 - 1 c. canned pizza sauce of choice
1 thinly sliced red onion, sauteed.
Marinaded Mediterannean Style Tofu, NOT BROILED, cut or torn into small pieces (see recipe above)
1 15 oz can diced tomatoes flavored with garlic and onion, drained well

9. Bake for 12 - 15 minutes, or until crust and tofu are golden brown. Serves 4-5.


"No-Quesa"dillas

1 package burrito-sized flour tortillas
1 16 oz. can vegetarian refried beans or black beans
1 11 oz. can corn and peppers
2 Tb. chopped scallions
1 Tb. chopped jalapenos
1 Tb. olive oil
12 oz. extra firm silken tofu, sauteed (optional)
oil or margarine for frying

1. In a large bowl, mix beans, corn, onions, jalapenos, spices and tofu (if using black beans, lightly mash them).
2. Heat a greased griddle or frying pan over medium-high heat.
3. Lay one tortilla onto griddle. Spread about 1/2 cupt of mixture onto half of the tortilla (quickly, so the tortilla doesn't burn).
4. Fold the Tortilla in half and pat down into place with a spatula. Turn and fry both sides of the tortilla until they are golden brown and lightly crispy.
5. Serve with salsa and guacamole.


Guacamole

1 ripe avacado, peeled, pitted and mashed
1/2 tsp. lemon juice
1/2 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. cayenne
dash pepper

1. Mash ingredients with a fork until smooth and blended. Serve with "No-Quesa"dillas, burritos or with chips and salsa.


American-Style Hummus One:
Hummus with Dill
*Requires a food processor*

1 29 oz can garbanzo beans (chick peas)
1 12.3 oz. package extra-firm silken tofu
4 tsp. minced garlic
4 tsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried dill
1/2 tsp. cumin
2-4 Tb. canola oil (optional)

1. Blend ingredients until smooth.
2. Serve, chilled, with toasted bagels, pitas or crackers. Refrigerate if storing for 10-14 days.


American-Style Hummus Two:
Garlic-Herb Hummus
*Requires a food processor*

1 29 oz can garbanzo beans (chick peas)
1/3 c. tahini
1/4 c. vegetable oil
2 Tb. lemon juice
1 .75oz package garlic and herb dressing mix

1. Blend ingredients until smooth.
2. Serve, chilled, with toasted bagels, pitas or crackers. Refrigerate if storing for 10-14 days.


American-Style Hummus Three:
Hummus with Peanut Butter
*Requires a food processor*

1 29 oz can garbanzo beans (chick peas)
1 12.3 oz. package extra-firm silken tofu
1 tsp. garlic powder
4 tsp. lemon juice
1-2 Tb. peanut butter
1 tsp. salt
1/2 tsp. cumin
1/8 tsp. cayenne
1/2 tsp. pepper
2-4 Tb. canola oil (optional)

1. Blend ingredients until smooth.
2. Serve, chilled, with toasted bagels, pitas or crackers. Refrigerate if storing for 10-14 days.


Authentic Hummus
*Requires a food processor*

1 29 oz. can garbanzo beans (chick peas)
3 tsp. minced garlic (from jar)
4 Tb. lemon juice
1/2 tsp. salt
1/3 c. tahini
4 Tb. water
1/3 c. olive oil
paprika

1. Blend ingredients, except paprika and oil, until smooth.
2. Spread on a plate and cover with oil. Sprinkle paprika on top and serve with warm pita bread.


Tofu "Lunchmeat"

1 15 oz. package extra-firm tofu
1 cube vegetarian vegetable bouillon
2 c. water
2 tsp. soy sauce
1 tsp. fresh chopped garlic (optional)

1. In a frying pan, boil water.
2. When water is boiling, add bouillon cube, soy sauce and garlic.
3. Cut tofu into very thin slices, patting afterward with a paper towel to drain excess water.
4. Place tofu slices into the vegetable stock in the pan.
5. Cover and cook at medium heat for 10 minutes.
6. Remove from heat, cool and then store in the fridge. Serve cold on bread with mustard or other sandwich trimmings.


Veggie Wrappers

burrito sized flour tortillas
1 large red onion, thinly sliced
3 scallions (chop white parts finely, and then the green parts into 1" pieces)
1 c. mushrooms, sliced
1 zuccini, halved lengthwise and sliced into 1/4" pieces
1 red bell pepper, thinly sliced

SAUCE:
3 Tb. yellow mustard
2 Tb. honey
1/8 tsp. cayenne
1/8 tsp. salt
1/8 tsp. pepper

1. Sautee onions first, then each other veggie individually over medium-high heat with vegetable oil, and a dash of salt and pepper. When each vegetable is sauteed until it begins to soften, remove from frying pan and set aside.
2. When veggies are sauteed, put them all in the pan and sautee again, pouring honey-mustard sauce over veggies at end. Sautee until all vegetables are coated with sauce and remove from heat.
3. Meanwhile, wrap 3-4 tortillas in aluminum foil and bake (make sure they are completely covered) for 10 minutes at 350 degrees.
4. Fill warmed tortillas with about 3/4 - 1 c. of veggies, roll (burrito style, but with one end open) and serve.


Tofu Parmigiana
Preheat Oven to 400

1 package of "Oven Fry" brand crispy pork breading or other breading
1 15 oz package extra firm tofu
1/2 tsp. salt
1 tsp. Italian spices (or basil and oregano mix)
1 tsp. garlic powder
3 Tb. corn starch
4 Tb. water
1 package of angel hair pasta, spagetti or rigatoni
1 24 oz. jar marinara sauce
vegetable oil

1. Cook pasta according to package instructions.
2. In a small bowl, mix corn starch and water.
3. In another small bowl, mix breading with salt, garlic powder and spices.
4. Chop tofu into 1" cubes.
5. Dip tofu cubes, one by one, into corn starch mixture and then into breading mixture (use one hand for each to avoid a mess). Be gentle with the tofu, as the breading can fall off easily.
6. Place the breaded tofu cubes onto a well-oiled cookie sheet (the kind with sides) or a large baking dish.
7. Bake tofu in the oven for 15 minutes or until crispy-looking, flipping each piece half way through.
8. In the same pot used to prepare the pasta, mix the pasta and sauce over medium heat.
9. When ready, place hot pasta and sauce on a plate and cover with breaded tofu. Serves 4-6.


Garlic and Spinach Cous Cous

1 c. cous cous
1 1/4 c. water
1 cube vegetable bouillon
1 chopped onion
2 Tb. oil
2 tsp. garlic
1/2 c. chopped spinach
2 Tb. chopped pine nuts (optional)
1/4 tsp. pepper

1. Boil water in a saucepan.
2. Add oil, garlic and vegetable bouillon cube.
3. Stir together and add onion, spinach and pine nuts.
4. Boil, covered, for 3-5 minutes.
5. Add cous cous, cover and remove from heat immediately.
6. Let stand for 5 minutes, then fluff with a fork. Serves 2.


Garlic Broccoli with Pasta

3 c. chopped broccoli
2-3 Tb. vegetable oil of choice
3 tsp. fresh chopped garlic or canned minced garlic
3 c. penne, mostacholi or rigatoni pasta
1/2 tsp. salt
1/2 tsp. pepper

1. Cook pasta according to package directions.
2. In a frying pan, warm oil over medium heat.
3. Add garlic to oil, sauté for one minute.
4. Then add broccoli and sauté for 7-10 minutes.
5. Meanwhile, drain and rinse pasta in cold water.
6. Add pasta to frying pan and stir in with broccoli and garlic for 1-2 minutes.
7. Mix in salt and pepper. Serves 3-4.


French Onion Soup

5-6 large onions
1Tb. sugar
1/3 c. margarine
4 c. vegetable stock (2 cubes vegetable bouillon and 4 c. boiling water)
1/3 c. white cooking wine
1 tsp. salt
1 tsp. pepper

1. Slice the onions.
2. Place margarine into a frying pan and melt over medium heat, then add onions and sauté them with the sugar until golden brown.
3. In a separate pot boil water and dissolve the vegetable bouillon cubes in it.
4. Pour the sautéed onions into the pot of water, reducing heat.
5. Simmer for 30 minutes, adding salt, pepper and wine just before serving.
6. Serve with bread. Feeds 3-4.


Cabbage Soup

1/2 head of cabbage, chopped
2 shredded carrots
2 stalks chopped celery
2 tsp. minced garlic
2 onions chopped
2 cubes vegetarian vegetable bouillon
5 c. vegetable broth (made with water and bouillon cubes or broth powder)
2 Tb. oil (optional)
2 tsp. sugar
1/4 c. white cooking sherry (optional)
1/2 tsp. pepper
1/2 tsp. salt

1. Boil water and add cubes of vegetable bouillon, then the oil, sugar, garlic and onions, then the rest of the vegetables.
2. Simmer for 45 minutes or longer, at least until vegetables are tender.
3. Add the white cooking sherry, salt and pepper just before serving. Serves 3-4.


Lenten Tomato Soup

1 16oz can stewed tomatoes
1/4 c. tomato paste
6 c. water
2 tsp. salt
2 tsp. basil (dry)
2 tsp. sugar
2 Tb. salad oil
1 c. orzo pasta (or other small shape)

1. Mix stewed tomatoes and part of the water in a blender very briefly. Pour into large saucepan.
2. Add rest of the water and the tomato paste. Stir to dilute the paste.
3. Bring to a rolling boil and add the rest of the ingredients.
4. Reduce heat, cover and simmer for about 1/2 hour. Stir frequently.
5. This is especially good the second day. It is very thick. Serves 4 generously.


Punjab Pea Soup

1 Tb. salad oil
1 medium onion, chopped
1/2 Tb. curry powder
5 c. water
2 carrots, sliced
2 stalks celery, sliced
1 c. dry green split peas
1 clove garlic, minced or pressed
1 bay leaf
1 tsp. sugar
1/2 tsp. thyme
1/2 tsp. rosemary
1 tsp. salt
1/8 tsp. cayenne pepper

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


Spicy Black Bean Soup

1/2 c. chopped green onions
2 Tb. fresh chopped garlic
3/4 c. chopped hot peppers
1 Tb. canola oil
5 c. water
1 c. dried beans (presoaked) or canned black beans
1 15 oz. can corn
1 tsp. cumin
1/4 tsp. oregano
1 tsp. honey
3 Tb. fresh chopped cilantro
1/2 tsp. salt
1/2 tsp. pepper

1. Sautee onions, garlic and hot peppers in oil in a deep sauce pot until soft, about 3 minutes.
2. Add 5 c. water and bring to a boil.
3. When water is boiling, add beans, cumin, oregano, and honey and simmer for about 2 hours.
4. 10 minutes before serving, add corn, salt, pepper and cilantro.
5. Serve with warm corn muffins or tortilla chips.


Potato Soup

4 c. vegetable broth (4 c. water, veg. broth powder or bouillon cubes, 1 tsp. sugar)
3 potatoes, peeled and diced
1 leek, chopped
1 bunch scallions, chopped
1 zuccini, halved and sliced
5 cloves garlic, sliced
1/3 c. fresh chopped dill
1/2 tsp. salt
1/4 tsp. pepper
2 Tb. oil

1. Sautee veggies and dill in soup pot with oil. Add water and bring to a boil, adding bouillon/broth powder and sugar when the water boils.
2. Simmer for 1-2 hours.
3. 10 minutes before serving, add salt and pepper.


Ramen Noodle Soup

5 c. vegetable broth (5 c. water + bouillon cubes or broth powder)
1 tsp. sugar
2 tsp. soy sauce
2-3 sliced garlic cloves
2 Tb. oil
1 15 oz. can stir fry veggies (or fresh sliced mushrooms, water chestnuts, bean sprouts and bamboo shoots)
1/2 c. chopped celery
1/2 c. shredded carrot
1 onion, chopped
3 scallions, chopped
1 12.3 oz. package extra firm silken tofu, diced (optional)
1/2 tsp. salt
1/4 tsp. pepper
1/2 - 1 tsp. hot pepper sauce
2 standard-sized packages of ramen noodles, (omit spice packet)

1. Sautee onions and garlic and then simmer all ingredients except noodles, salt, pepper and hot sauce for 1-2 hours.
2. Add ramen noodles, salt, pepper and hot sauce 5 minutes before serving.


Broccoli and Tofu in Garlic Sauce

12-15 oz prefried tofu (or fry drained extra firm tofu cubes in oil until golden brown)
1 bunch broccoli
2 onions, chopped
1 bunch scallions, chopped
oil for frying
steamed rice

SAUCE:
1/4 c. soy sauce
1 1/2 Tb. sugar
1 1/2 Tb. corn starch
2 Tb. water
1 Tb. white cooking sherry
1/2 tsp. cayenne
1/8 tsp. salt
10 cloves garlic, minced

1. Fry broccoli in 2 Tb. oil (add water if necessary) over high heat.
2. Add onions, salt and stir fry 2 minutes.
3. Add Tofu and stir fry 2 more minutes.
4. Add sauce and cook until all ingredients are well-coated. Serve on rice.


Vegetable Lomein

Flat Chinese Noodles, prepared according to package directions
oil for frying
salt
veggies: sliced garlic cloves, celery, scallions, onions, water chestnuts, mushrooms, bamboo shoots, cabbage, lettuce, broccoli, snap peas, etc.

SAUCE:
4 Tb. soy sauce
2 tsp. corn starch
2 tsp. sugar
1/2 tsp. veg. broth powder
1 Tb. white cooking sherry
1/4 tsp. cayenne
1 Tb. water

1. stir-fry all vegetables, separately, in a large wok. (For each vegetable, stir-fry 1-2 minutes over high heat in a small amount of oil, salting lightly, and then remove from wok and repeat with a different vegetable).
2. When all vegetables are fried, combine in wok with prepared noodles and sauce. When noodles and vegetables are hot and coated with sauce, remove from heat and serve.


Oven Roasted Potatoes

potatoes
oil
salt
pepper
oregano

1. Peel and quarter (lengthwise) as many potatoes as your family will eat.
2. Put these potatoes in a baking pan in a single layer with the potatoes just touching each other. The size of the pan will depend on how many potatoes you have.
3. Drizzle a little oil over the potatoes (about 1/4 c. will 'do' a 9"x13" pan of potatoes) and toss them to coat well with the oil.
4. Season by sprinkling on salt, pepper, and just a light dusting of oregano flakes.
5. Roast, uncovered, in a 400 degree oven for about an hour, until the potatoes are lightly browned and soft inside.


Lenten Borscht

2 lg. onions, chopped
3 carrots, sliced
3 celery stalks, sliced
1/2 head cabbage, chopped
2 lg. potatoes, peeled and cubed
1 28 oz can crushed tomatoes in puree
3 28 oz cans water
1/2 c. chopped parsley
1 Tb. salt
1 Tb. sugar
2 15 oz cans cubed beets with juice

1. In a large pot saute the onions, carrots, and celery stalks in some canola oil until the onions are limp.
2. Add the cabbage and potatoes, and saute some more.
3. Add the tomatoes and their juice, the water, the parsley, salt and sugar and simmer, covered until the vegetables are tender, about one hour.
4. Just before serving add the beets and their juice, heat and serve. This serves an army.


Spanakotofupita
Preheat oven to 375

6 cloves garlic, chopped
2 medium onions, chopped
1 leek, chopped
1/2 bunch fresh dill, chopped
2 10 oz. packages frozen spinach, thawed and drained
1 12.3 oz. package extra firm silken tofu, diced
1/2 tsp. salt
1/4 tsp. pepper
burrito-sized flour tortillas olive oil

1. Sautee all veggies in oil until soft over medium-high heat.
2. Mix veggies in a bowl with salt, pepper and tofu.
3. Lay a tortilla flat and brush around perimeter with oil. Spoon veggie mixture into center (about 1/2 to 3/4 c.) of tortilla and roll like a burrito.
4. Place each "burrito" formed in this way onto a large, heavily greased baking dish, and then brush each burrito with oil.
5. Bake until golden brown (about 20-25 minutes), rebrushing with oil occasionally.


Quick Meals:

- Vegetarian baked beans with chopped veggie dogs (beans and franks)
- Veggie burgers
- Tofu pizza bagels (see recipe above)
- Peanut butter/raison/nut/coconut/bananna sandwiches on whole wheat bread
- Hummus on a toasted bagel with chopped pine nuts, spinkled with a little cayanne pepper
- Vegetarian/health food brand soups, chilis and pastas in a cup
- Pre-packaged, flavored cous cous (i.e. "Near East" brand, to which you can easily add chopped spinach, pine nuts, celery, etc.)

Have a recipe of your own you'd like to share? E-mail it to the webmaster.


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