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Vegetarian Recipes From Chef Lyons

09/20/2000
 

Daily Specials

Some Vegetarian Recipes

Casseroles

E-Mail your  recipes and add to the list... Thank You!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Root Beer Baked Beans

Cook bacon with onion in saucepan until bacon is brown and crisp.

Add remaining ingredients. Heat to a boil. Reduce heat and simmer, stirring often, until slightly thickened, about 20 mins.

Hot Stuffed Cheddar Potatoes

Cut potatoes lengthwise. Scoop centers into a bowl, leaving 1/4" shell. Smoothly combine soup and milk, add cheese. Cook and stir over medium heat till the cheese melts. Keep warm. Break up potato pieces add broccoli and chicken. Stir in 1 cup of cheese sauce. Add salt and pepper. Spoon mixture into potato shells, Cover and bake at 350 for 15-20 minutes. Pour hot sauce over each serving.

Cottage Potatoes

Drain cooked potatoes. Add cheese, onion, green pepper, bread, pimiento, salt, and pepper. Place in a well-greased 9x13 casserole dish (or similar size).

Mix milk and melted margerine. Pour over potatoes. Cover with crushed cornflakes. bake, uncovered in a 350 degree oven bor about 40 minutes, or until center is bubbly.

Personal note: If you're making an "oven meal" these can bake at just about any temperature. Adjust the baking time accordingly. They're done when the center is bubbly.

If you can't stand "Velvetta", then substitute about 3/4 cup shredded cheddar cheese. It won't be as creamy, but it tastes great...Submitted by Sharon Frye
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Yellow Squash Casserole

Melt marg, add onions and saute. Crush roll of crackers and add to cooked onion, immedediatly turn off burner, then stir, remove from heat. Layer a 2 qt deep casserole dish with squash, then cracker mix, then cheese, repeat ending with squash. Bake 350 for 35 minutes uncovered, 10-15 additional minutes covered.
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Rosemary/Blue Cheese Potatoes

Cook the potatoes 10 minutes in a pot of rapidly boiling1 salted water. Drain and set aside.

Melt the butter and blue cheese and add the rosemary. Combine the partially cooked potatoes and the butter mixture and place on an ungreased baking sheet. Bake in a preheated 375 degree oven 20 to 25 minutes. Remove from oven, sprinkle with parsley, salt, pepper, and cayenne. Mix well.
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Herbed Parmesan Potatoes

Cut the potatoes lengthwise into 1/2" thick slices. Without crowding the slices, place on a buttered baking sheet. Brush the tops of the slices with melted butter and sprinkle with the basil. Top with Parmesan cheese and a drizzling of melted butter. Bake in a preheated 375 degree F oven 45 minutes.

*You can use rosemary or another herb, depending on what accompanies the potatoes.
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Zucchini Fritters

In a deep pot, heat one inch of oil over medium high heat. Julienne the zucchini in a food processor and set aside. In a bowl, blend egg with flour and cornmeal until smooth. Fold in zucchini, scallion, ginger and garlic; season with salt and pepper. Drop mixture by the forkful into the oil. Let cook for about 4 minutes on each side, or until crisp. With a slotted spoon,

Transfer cooked fritters to a stack of paper towels to drain. Serve immediately. Makes about 16 fritters. Serves 4.
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Aunt Effie's Squash Casserole

(* You can add any combination of: sliced water chestnuts, diced onion, grated carrots that have been lightly boiled and/or diced pimientos if you wish to).

Place in casserole dish and sprinkle top generously with stuffing mix. Bake uncovered in 350 oven about 35 minutes or until bubbly.

Betty Buckley's Parmesan Potatoes

Bring water to boil in 3-quart saucepan. Put in potatoes and garlic and cook until potatoes are tender, about 15 minutes.

Meanwhile, preheat broiler. Butter a shallow 1-quart bakin dish.

Drain potatoes and garlic. When they're cool enough to handle, slip garlic cloves out of their skins. In a shallow bowl, coarsely mash the potatoes and garlic with a potato masher or fork (don't use a food processor - it will make the potatoes gluey.) Add 1/2 cup of the Parmesan, butter, milk, salt and pepper. Spread potato mixture in baking dish and evenly sprinkle with remaining 2 tablespoons Parmesan over the top.

Broil 4 inches from heat until top is lightly browned, about 5 minutes. Serve dish garnished with chopped parsley.

Gingered Carrots

Cut carrots diagonally into slices. Cook in boiling water until tender. Keep warm.
Combine sugar, cornstarch, salt, and ginger in a saucepan. Gradually add orange juice, stirring well.
Boil 1 minute, stirring constantly. Add butter and stir well. Pour over carrots, and toss to coat. makes about 8 servings.

Pouched Potatoes

On each square of foil, put as many potatoes as you like. Divide the chopped onion among the five squares. Sprinkle on as much cheese as you like. Sprinkle with salt and pepper. Add about 2 tablespoons margerine.

Bring up the sides and seal by folding the foil. Grill, without turning, for about 35 minutes.

Chinese Rice Casserole

Fry sausage until no pink remains. Remove from pan. Add onion, celery and bell pepper and saute until tender.

Pour boiling water over soup mix and stir. Stir in rice. Stir in all remaining ingredients. Bake in covered dish for 30 minutes at 350 degrees.

Linda's Sweet Potato Casserole

Topping:

Wash the sweet potatoes but do not peel them. Bake whole in a baking dish at 350 degrees for an hour. Once baked, cut in half and remove from skin. Mash with fork or potato masher, then mix in all other casserole ingredients. Bake at 400 degrees for 20 minutes in a 9x13x2 pan. Meanwhile, mix the topping ingredients. Put topping on and bake 10 minutes more.

Nate Newton's Corn Casserole

Place butter in casserole dish. Melt butter. Combine remaining ingredients.

Pour ingredients into casserole dish with butter; mix well. Bake at 400 degrees until casserole is brown on top.

Foolproof Scalloped Potatoes

Place half of potatoes in a well-greased 1 1/2-quart casserole. Sprinkle with salt, pepper and flour. Dot with butter. Repeat process.

Measure soup and add enough milk to make 2 cups. Pour over potatoes. Cover and bake 30 minutes at 350 degrees. Uncover and bake 45 minutes longer.

Fresh Asparagus

Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle with Cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg.

Grilled Veggies

Place vegetables on a grill coated with cooking spray and cook until tender-crisp. In a measuring cup, mix vinegar, salt and pepper. In a large bowl, gently toss remaining ingredients, drizzle with vinegar mixture, and toss to mix and coat. Serve at room temperature.

Spicy Black Beans And Rice

In a medium saucepan cook 1/2 cup onion and garlic in hot oil till tender but not brown. Carefully stir in the drained beans, undrained tomatoes, and ground red pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes.

To serve, mound rice on individual plates; make a well in the centers. Spoon black bean mixture into centers. If desired, sprinkle with chopped onion.

NOTE: Instead of rice, spoon the warm black bean mixture over squares of freshly baked corn bread.

Hot Dog and Macaroni Casserole

Saute onions and shortening together until onion is clear.
Add diced hotdogs.
Add tomato juice and bouillon cube.
Simmer while macaroni cooks.
Cook macaroni until done. Drain and add to tomato juice and hot dogs.

Makes a large iron skillet full.

Yum Yum Casserole

Spray coat a 9 by 13-inch pan.
Layer rice, broccoli, meat, cheese and mushrooms into pan.

Combine soup, mayonnaise, mustard and curry. Pour over layers. Combine crushed croutons and butter. Top the layers. Sprinkle with Parmesan cheese

Bake in 350 degree F. Oven for 30 minutes.

Zucchini Egg Casserole

Melt butter in electric skillet at 350 degrees.
Add onion adn saute about 10 minutes.
Slice unpeeled zucchini into 1/2 inch slices.
Add zucchini, salt and pepper to onions, and saute 6 minutes.
Reduce heat to 220 degrees. Beat eggs slightly. Add milk. Pour eggs over vegetable mixture. Bake about 15 minutes in skillet. Top with cheese slices. Bake about 5 more minutes or until cheese melts.

Onions Au Gratin

1. Preheat oven to 350 F Grease a 1 1/2 quart casserole dish; set aside.
2. In a large saucepan, melt the butter or margarine. Add the onions and cook, covered over medium-low heat 10 -15 minutes or until tender, stirring occasionally. Remove from heat.
3. stir the 2 cups cheddar chees, the biscuit mix, and pepper into the onion mixture. Transfer the mixture to the prepared casserole dish. Sprinkle with the 1/2 cup cheddar, if desired. Bake uncovered in the 350 oven for 30 minutes. Serve immediately. Source: Betty Crocker best loved recipes

Green Tomato and Onion Casserole

In a small bowl, stir together flour, sugar, salt, mustard, pepper and cloves; set aside.

Cut out stem ends and slice tomatoes 1/4 inch thick.
In greased 8 cup casserole dish, arrange tomatoes and onion in alternate layers, starting and ending with tomatoes and sprinkling each layer with about 1 tbsp. of the four mixture. Dot with butter; cover and bake in 350øoven for 45 minutes. Uncover and stir; bake for about 30 minutes longer or until onions are tender. Makes about 4 servings. Source: Canadian Living Magazine

Sausage and Zucchini Casserole

Preheat oven to 375 degrees. Heat the oil in a large 5-quart Dutch oven. Add the ground chuck and sausage. Brown. Drain and set aside. Saute the zucchini, garlic, and onion in the dutch oven with hot oil until soft and translucent. Add the rice and cook until opaque, about 2 minutes. Add the tomatoes, fennel, red pepper flakes, basil, rosemary, salt, pepper, and chicken broth. Heat thoroughly or until just to the boil. Stir in the meat. Transfer to a rectangular baking dish. Top with some Parmesan cheese and bake for 1 hour.

Sweet Potato Casserole

Beat casserole ingredients in mixer until well blended. Put unto a 2-qt. long casserole dish that has been well greased with butter. Mix and spread topping ingredients over the sweet potato mixture. Bake at 350 for 55 minutes.

Potato Casserole

Place potatoes in a greased 9X13" dish. Season with salt and pepper. Mix together sour cream, butter, onions and soup. Pour over potatoes; sprinkle with Cheddar cheese. Bake at 350 for 35 minutes.

Creamed Corn Casserole

Ingredients can be mixed in the pan to be packed in. Stir until all ingredients are mixed well. Bake 1 hour at 350 degrees, or 15-18 minutes in microwave on full power. This is very moist and keeps and reheats well.

Tuna Casserole

Combine tuna, soup, milk, onion, celery, salt, pepper, miracle whip and cheese. Prepare noodles in boiling water, salt and butter, then cook to about half done. Rinse noodles well and add to above mixture.

Pour mixture over toast and bake at 350 degrees for about 45 minutes.
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 Steam squash and carrots for 10 minutes. Set aside.
 Saute onions in oil until translucent.Dissolve miso in water.
 Place all ingredients in a blender and puree. Garnish with dried cranberries.

  Turn into a rectangular glass baking dish. Scatter the butter or margarine
  pieces over the top.  Pour the water into the baking dish.  Cover tightly
  with foil and bake 45 minutes.  Remove foil and stir vegetables.  Continue
  baking uncovered for about 15 minutes until vegetables are softened to taste
  and lightly browned. 

 Spinach and Shataki Mushroom Pie

Preheat oven to 375F.
Bring a pot of water to a boil and cook spinach for about 8 minutes.  Drain and squeeze out any excess water from the spinach.  Chop as small as possible.
Place one or two tablespoons of butter in a sauce pan and saute minced onions until soft.  Add sliced mushrooms and cook until they are tender.
In a large bowl, place the spinach and onion-mushroom mixture and add the cottage cheese and mix.
Bring milk to boil and add boullion cube. Add to cottage cheese mixture.  Add salt, pepper and any other condiment you like.
Place mix on uncooked pie crust, add shredded cheese on top, cover w/ top crust and join edges.  Prick top crust with a fork to allow vapor out.  Cover edges with aluminum foil.  Bake 30-40 minutes

Pour 1 cup of very hot water over the porcini mushrooms(if using dry) in small bowl.  Cover and steep for 30 minutes(if using fresh disreguard). Meanwhile, brush or wipe the Shataki mushrooms clean and trim off stem ends.  Thinly slice and set aside. Heat oil in a large skillet over medium heat and add the onion and garlic. Saute about a minute, then add button mushrooms.  Cover skillet and saute for 20 minutes, stirring occasionally, until the mushrooms release their liquid.
Meanwhille, preheat oven to 350F and bring several quarts of water to a boil for the pasta.  Lift the porcini mushrooms from their soaking liquid and set aside, reserving the liquid.  Strain the liquid through a paper coffee filter and set asiide.  Chop the porcinis and add them to the mushrooms in the skillet. Stir to combine, and continue to cook, uncovered, over medium heat about 5 minutes.  Cook the pasta until al dente while you finish the sauce.
Place about 1/2 cup f the reserved mushroom soaking liquid (or use veggie broth) in a small jar that has a tight fitting lid. Add flour and shake to dissolve.  Stir this into skillet along with remaining mushroom soaking liquid, wiine, and tomato paste. Continue to cook until sauce thickens, stirring frequently, about 5 minutes.  Stir in the soymilk and continue to cook for another minute or two.
Drain the pasta and transfer it to a warmed serving bowl.  Spoon mushroom mixture   over the top and serve immediately.

  Cook the pasta in the boiling stock until *al dente*.
  Drain. Reserve the stock for future use.
  Toss the hot, drained pasta with the remaining
  ingredients & serve immediately. 

This is a delicious, vegan, savory dip that is low in calories and fat.
Reprinted w/permision,Soy of Cooking, Marie Oser, Chronimed Publishing,1996

Makes 3 cups

1 1/4 cup lite silken tofu (firm)
1/3 cup tofu mayonaise*
4 garlic cloves, peeled
3/4 cup roasted sweet red and yellow peppers (drained)
2 tablespoons red wine vinegar
1/2 teaspoon Tabasco sauce
2 teaspoons tamari
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram

Place tofu in food processor and blend. Add tofu mayonaise, garlic, and
peppers and pulse to mix. Add remaining ingredients and pulse until blended,
but chunky. Refrigerate several hours or optimally, overnight.
Serve well chilled with crudites or pita crisps.

  Place barley and water in large pot. Bring to a boil.
  Add remaining ingedients, except the tomatoes.
  Reduceheat, cover, and simmer about 50 minutes. Add
  the tomatoes. Cook an additional 10 minutes. Serve hot.

  Can be prepared in a slow cooker, but don't add the
  tomatoes until just before serving.
 
 

      1 lb spinach; fresh
      1 c  mushrooms; sliced
      1 tb low-sodium soy sauce
      1 tb water
      1 tb walnut oil
      1 tb sesame oil
      1 tb toasted sesame seeds

  Wash spinach thoroughly and trim off tough stems.
  Spin or pat dry. Mix remaining ingredients together
  and toss with spinch.

  Drain beans, combine with water & bay leaf & simmer 1 to 1 1/2 hours.
  Add additional water if necessary.

  In a skillet, heat olive oil & cook garlic & onions 6 minutes.  Add
  tomatoes & cook for 10 minutes.

  When beans are tender, add tomato mixture, potato, saffron, salt,
  pepper, cumin, cabbage & squash & cook for another 30 minutes.  Add
  more water as necessary.  Serve garnished with parsley.

  1.  Stir Soymilk and lemon juice (or cider vinegar) in a 2 C. glass
  measuring cup. Set aside for two minutes to curdle.

  2.  Lightly oil nonstick griddle or skillet and heat to med-high heat,  about 375                           degrees if using an electric model.

  3.  Whisk cornmeal, flour, baking soda and salt together in a large
  bowl. Stir in lemon zest.

  4.  Whisk oil and maple syrup into curdled soymilk, Make a well in dry
  ingredients and add liquid mixture. Gently whisk until just moistened.
  (Do not overmix).

  5.  Pour batter by scant 1/4 cupfuls onto hot griddle.
  Turn pancakes when bubbles that form on surface break and batter
  begins to set around edges, about 2 minutes. Continue baking until
  other side is nicely browned, another minute or two. Remove from
  griddle and serve immediately plain or with topping of choice.

  Remove cabbage core, plunge cabbage in pot of boiling
  water, bring to full boil, and then remove from heat.
  Allow cabbage to stay in covered pot about 20 minutes,
  drain, and allow cabbage to cool. (Reserve a bit of
  cooking water.)  Peel off 16 large leaves, trim coarse
  center ribs and set aside. Saute onions and garlic in
  oil until clear but not brown.  Pour into deep bowl
  and add grated carrots, potatoes, raisins and
  seasonings and combine well.  Spoon mixture into
  center of each leaf, fold leaf edges over stuffing
  (envelope style), roll into cigar-shapes fastened with
  wooden toothpicks (plastic ones will melt).  Arrange
  in two layers at bottom of deep, flame-proof dish.
  Pour juice over stuffed leaves, cover, and simmer for
  half an hour.  add more liquid if needed.

  In a small bowl, whisk together lemon juice, oil, 2 tablespoons of the Parm
  esan cheese, and garlic powder.  Season with salt.  Cover and set aside for
  at least 1 hour.  Trim broccoli and cut into florets (reserve stalks for so
  up, if desired).  Bring a large bot of lightly salted water to a boil over
  high heat.  Add florets and cook until just crisp-tender.  Cool.  In a larg
  e bowl, toss broccoli, tomatoes, green onions, and dressing.  Sprinkle with
  remaining Parmesan cheese.

  1.  Heat the oil and gently fry the leeks and celery until fairly soft.
  Add the root vegetables and chestnuts and cook for a few minutes,
  stirring
  well.

  2.  Pour over the stock and mix in the herbs.  Add the shoyu.  Bring the
  casserole to the boil, simmer for 1 1/2 hours or until all the
  vegetables
  and chestnuts are quite soft.

  3.  Remove approximately a cup full of vegetables and liquid.  Pur‚e
  this
  until smooth, then stir back into the casserole.  Season to taste.  Then
  serve garnished with the extra chopped parsley.

      3 oz 90 g green beans trimmed and sliced
      2 oz 60 g broad beans.
      1    shallot or 3 spring onions
      1    finely chopped.
      1    stick celery finely chopped
      1    quarter small red pepper finely chopped.
      3 oz 90 g canned red kidney beans rinsed and drained.
      1 oz 30 g firm tofu cubed.
      A  few drops of lemon juice.
      1    salt and pepper.
      1 oz 30 g fromage frais 8 percent fat.
      2 ts chopped fresh herbs: parsley oregano, coriander, mint etc
      sprigs of fresh herbs to garnish

  1. Place the green and broad beans in a saucepan with
  a little lightly salted water and cook for 8 minutes,
  or until tender. Drain and rinse with cold water.

  2. Mix the cooked beans with the shallot or spring
  onions, celery, red pepper, kidney beans and tofu.
  Sprinkle with the lemon juice and season with salt and
  pepper. Transfer to a serving plate.

  3. Place the fromage frais in a small bowl and mix in
  the chopped herbs, seasoning with a little salt and
  pepper. Serve with the salad and garnish with sprigs
  of fresh herbs.

  Combine all ingredients except polenta in a food
  processor, add 1/4 cup ice cold water and process for
  about 15 seconds or until mixture just comes together.
  Roll out mixture on surface sprinkled with polenta to
  a round about 3cm thick and about 32cm in diameter.
  Place on an oven tray and turn over a 1cm edge to form
  a rim.  Cover and freeze for 20 minutes. Remove from
  freezer and sprinkle Gruyere over surface.  Top with
  bocconcini and eggplant.  Brush with a little olive
  oil, season to taste and bake at 200^C for 45 minutes.
  Top with rocket and cut into wedges to serve.

  Place burghul in a bowl and cover with the cold water.
  Leave to soak for 30 minutes.  Drain through a fine
  sieve, pressing with back of a spoon to extract
  moisture.  Spread onto a cloth and leave to dry
  further.
  Meanwhile, prepare parsley.  Wash well, shake off
  excess moisture and remove thick stalks.  Wrap in a
  tea towel and place in refrigerator to crisp and dry.
   Put burghul into a mixing bowl and add spring onions.
  Squeeze mixture with hand so that burghul absorbs
  onion flavour.   Chop parsley fairly coarsley, measure and add to
  burghul with mint. Beat olive oil with lemon juice and stir in salt and
  pepper.  Add to salad and toss well.
   Peel and seed tomatoes and cut into dice.  Gently stir
  into salad. Cover and chill for at least 1 hour before
  serving.

  Serve in salad bowl lined with crisp lettuce leaves.
  Lemon juice and salt mixture is served in a jug so
  that it may be added according to individual taste. Serves 6-8

  Directions: Combine ingredients in a stockpot or
  crockpot, and cook until rice is done, about 45
  minutes to 1 hour. A little more liquid may have to be
  added. Stir occasionally to prevent sticking as the
  mixture thickens whichever method is used. In
  crockpot, cook about 4 hours on high, and 6-7 hours on
  low heat.

  Cook's Note:  In any authentic Southern cookbook,
  there will almost always be a recipe for Hoppin' John,
  which is basically a combination of rice and black-
  eyed peas. To this basic recipe, each cook will add
  his/her personal touches and I have added mine. White
  rice is traditional, but brown rice has more fiber.
  Tomatoes are optional. Mushrooms are a modern touch.
  In some areas, red pepper sauce or tabasco sauce
  replaces the crushed red pepper.  In Texas, Purple
  Hull peas are frequently used, with Picante Sauce
  served on the side. In Louisiana, Red Beans and Rice
  are the popular combination. In other places, is found
  the combination of black beans and rice as the popular
  dish.

  Heat olive oil in a large skillet or Dutch oven.  Add celery, bell pepper,
  carrots, and onion.  Saute until soft.  Add remaining ingredients and simme
  r on medium-high heat until liquid is reduced.
  Serve immediately.

           White Cloud Inn Baked Nut Loaf

 This hearty vegetarian standard takes the place of
  roast turkey at White Cloud Inn, in the Pocono
  Mountains of Penn." Preheat oven to 375. Saute onion
  and celery in oil.  Put all ingredients into a greased
  11-3/4 " x 7-1/2" baking dish and bake until just firm
  and slightly brown on top, about 35 to 40 minuets.
  Serve with you favorite sauce or gravy. The Inn uses a
  mushroom sauce, but the dish is also good with a
  tomato sauce or onion gravy. Yield: 5 to 6 servings.

  Stir in remaining water plus all the remaining
  ingredients.  Serve immediately. 

  Makes 5 cups

  With the startling flavor pairings of ingredients like sweet potatoes and
  apples, this salsa from my friend Scott Avery is an easy-to-prepare
  appetizer that is delicious served with blue corn chips.  It also makes a
  hearty pasta sauce (see note).  The flavors taste best if the salsa is made
  the night before and allowed to sit at least 6 hours before serving.

  Divide the sweet potato, placing half in a mixing bowl, and mash until
  smooth.  Dice the remaining half and add to the bowl.  Add the remaining
  ingredients and combine well.  Allow the salsa to rest a minimum of 6
  hours.  Top with a sprinkling of cheese and pumpkin seeds just before servi
  ng.

  Note: To serve with pasta, heat the salsa quickly in a saute pan over high
  heat.  Toss with freshly cooked pasta and serve immediately, topped with a
  sprinkling of cheese and pumpkin seeds.  If you can't find fresh sage, add
  a bit more fresh parsley (to taste), adjusting the amount of jalapeno and
  cayenne to suit your palate.

  Heat the oil in a saute pan.  Add the garlic and
  spinach and stir over high heat until the spinach is
  hot and starts to wilt. This takes about 30 seconds.
  Discard the garlic clove and season the spinach with
  a salt and pepper. Serve immediately.

• 1 large Onion,finely chopped
• 1/4 tsp Dried oregano
• 1 large Carrot, grated
• 3 Cloves garlic,minced
• 1 Green pepper,finely chopped
• 1 1/2 tsp Dried basil
• 1 1/4 cup Bread crumbs, dried & crushed
• 3/4 cup Walnuts, finely chopped
• 1/4 cup Fresh parsley, chopped
• 1 Lemon, juiced
• 1 1/2 tbs Braggs Aminos, or soy
• 1/4 cup Tahini
• 1 lb Firm tofu

Our favorite vegi recipe is "tofu yeasties." Have you heard of it? 1 lb hard tofu (firm is ok, but hard is preferred). Marinate tofu in soysause for approximately 1 hr. Generously bread tofu with nutritional yeast (not brewers yeast, I recommend "Red Star Brand" nutritional yeast). Fry on nonstick surface on med-high flame. No oil is necessary, but a small amount of canola oil may be used to prevent sticking. Fry until med-dard brown both side and serve while hot. They also make excellent cold sandwich makings after refridgeration.

• 1/2 c water
• 1 c corn syrup
• 2 c sugar
• 2 lb spanish peanuts (raw)
• 1 ts salt 1 ts soda
• 1/2 lb coconut

Remove from heat and add the soda. Stir thoroughly, then gradually stir in coconut. Stretch with well buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart.

• 3 c sugar
• 1 c evaporated milk
• 1/8 ts salt
• 1 lb peanut butter
• 1/2 lb marshmallow fluff
• 1 tb butter
• 2 ts vanilla

• 8-oz. Whole Chocolate Graham Crackers (About 16)
• 2 Tbs. Unsweetened Cocoa or Carob Powder
• 1/4 tsp. Salt
• 2 Large Eggs or substitute
• 1 Large Egg White
• 1/3 cup Brown Sugar; Lightly Packed
• 1/3 Cup Granulated sugar
• 2 tsp.Instant Coffee Granules
• 2 tsp.Vanilla Extract
• 2/3 cup Pitted Dates;Chopped
• 1/4 cup Chocolate Chips or Carob Chips

Vegan Rice Pudding

FILLING
• 10 md onions,sweet variety
• 1 c seasoned breadcrumbs
• 1 c corn kernels
• 1 c zucchini, diced
• 1 c grated carrots
• 1 c beets, diced
• 1 c water
GLAZE
• 1/2 c honey
• 3 tb dijon mustard
• 2 tb balsamic vinegar
• 2 ts paprika (which?)*
• 1/2 ts ground ginger
• 1 1/2 ts salt 1 ts pepper

  1. Preheat oven to 350'. Scoop squash from skin. Place in a large
  mixing bowl or food processor. Remove yam flesh from skin and add to
  squash. Whip or mash together, incorporating maple syrup and orange juice.

  2. Place mixture in casserole and dust with cinnamon and nutmeg to
  taste. Bake for 20 to 30 minutes.

  In heavy saucepan, heat oil over medium heat; cook
  potatoes, onion, carrots and celery, stirring, for 5
  minutes or until  onions are softened. Add stock,
  cabbage, basil and bay leaf; bring to boil. Reduce
  heat; cover and simmer for 15-20 minutes or until
  vegetables are tender. Stir in tomatoes, peas,
  parsley, salt and pepper; heat through. Remove bay
  leaf. Sprinkle with cheese.

  Bring the vegetables, apples and water to a boil in a
  saucepan on high heat. Reduce the heat and simmer 30
  minutes, or until all the vegetables are tender. Add
  the seasonings and use a blender to process the
  mixture. Heat in the saucepan again on low heat until
  hot. Keeps 3-5 days refrigerated. *Original recipe by
  David Tinker, Vancouver chef

  In a saucepan, combine all ingredients and bring to a
  boil over moderately high heat, stirring constantly
  for 15 minutes.  If microwaving, combine all
  ingredients in a glass bowl.  Microwave uncovered on
  high until slightly thickened and bubbling, about 8
  minutes. Let cool slightly.  Puree 1/2 cup of the
  mixture in a blender or food processor and then mix
  wtih remaining chutney.  Serve at room temperature or
  chilled

  Cut squash in half lengthwise and place cut sidedown
  in a lightly greased baking dish. Bake at 350 degrees
  until just tender. Scoop out seeds and set aside.

  Heat oil ina skillet over medium heat. Add mushrooms,
  garlic and dill seed and saute 1 to 2 minutes, until
  mushrooms appear moist. Stir in green onions, wild
  rice, 1/3 cup nuts and parsley. Season with pepper and
  salt to taste. Cool somewhat.

  Spoon stuffing mixture into squash halves and press
  with back of spoon to fill cavity completely. Arrange
  in alightly greased baking dish. Sprinkle reserved
  nuts on top. Cover and bake at 350 degrees about 30
  minutes, until suash is steaming when you lift lid.
  Remove cover and bake about 10 minutes longer, until
  top of filling is crisp. Serves 4

  Helpful hint: Hazelnuts have a better flavor if skins
  are removed. Bake shelled nuts in a preheated
  325-degree oven for about 10 minutes, then wrap them
  in a kitchen towel and rub off as much of the skins as
  possible.

  Put the broth in a saucepan; add the mushrooms and
  spinach and simmer 3-4 minutes.

  Combine the soy sauce, vinegar, pepper, sesame oil and
  pepper oil in a small bowl; stir to blend, then add to
  the broth. Taste and adjust seasonings.

  Add the tofu and the cornstarch-water mixture,
  stirring constantly. Continue to cook until soup
  thickens.

  Sprinkle cilantro and scallion on top of soup for
  garnish. Makes 6 cups.

  Preheat oven 350F.
  Mix breadcrumbs, sausage mix, salt, pepper, dried
  herbs, parsley and water together in mixing bowl. Stir
  very well and set aside. Melt the butter in a frying
  pan. Saute the onion 5 mins, until lightly browned.
  Add the tvp mince and continue to saute for 1-2 mins,
  then add tomato juice, stir and simmer for 10 mins.
  Stir the contents of the frying pan into the sausage
  mixture in a bowl.
  Place into greased and lined 2 lb loaf pan and bake 1
  hour.

-------------------------------MUSHROOM GRAVY-------------------------------

  Saute snow peas, mushrooms, onoins, and water
  chestnuts in sesame oil. Stir in bean sprouts.  Mix
  tamari into tofu and blend well.  Add it and 1/4 pound
  mashed tofu, flour, nutritional yeast and baking
  powder.

  Mix well and form into patties 4 inches in diameter.
  Oil baking sheet with olive oil and bake in preheated
  325 F oven 30 minutes. Flip patties over and bake
  another 15 minutes.  Serve with Mushroom Gravy.

  MUSHROOM GRAVY: (Soak 5 or 6 shiitake mushroom caps in
  water beforehand.)

  Combine water in which mushrooms have been soaked and
  remaining ingredients and cook on low heat until
  thickened.

  "The Associated Press"  Posted by Karen Mintzias

  Misr Allecha is a spiced red lentil puree.

  Soak lentils for one hour.  Cook for 1/2 hour.  Drain.
  Mash and set aside.

  In dry pan over moderate low heat, stir fry the onion
  and garlic for 2 minutes.  Add the oil and stir fry
  for 1 minute more.

  Add the mashed lentils, tumeric, salt and chili.  Mix
  well.  Add the water and cook for 3-4 mins longer to
  reduce the mixture to a thick, red, well spiced puree.
  Use as a dip with Toasted Pita Chips.

  Preheat oven to 325 F.

  Split each pita pocket in half.

  Cut each half into 6 triangles with a sharp knife.

  Arrange in single layers on cookie sheets.  Sprinkle
  lightly with garlic powder, if desired.

  Bake for 8 minutes or until chips are lightly browned
  and very crisp. Store in an airtight container until
  ready to serve.

  Yield: 8 cups or 64 chips

---

  Combine cabbage and pineapple with juice, sugar
  replacement and salt. Stir to dissvole sugar
  replacement.  Allow to rest at room temperaturem for 1
  1/2 to 2 hours.  Drain thoroughly.  Fold topping into
  cabbage mixture.

  Drain the liquid from the canned beets, reserving 1/2
  cup.  (Use water with fresh beets.)  Combine the 1/2
  cup beet liquid, bay leaf, cloves and allspice in a
  small saucepan.  Heat to boiling.  Lower the heat and
  simmer for 5 minutes.

  Section the grapefruit.  Remove the spices from the
  liquid and pour over the beet slices and grapefruit
  sections.  Add the sweetener. Marinate for at least 1
  hour before serving.  Drain off the liquid before
  serving.