MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Better Than Habitant Pea Soup (Just As Easy)
 Categories: Soups, Appetizers, Vegetables, Mark's
      Yield: 6 servings
 
      2 tb Olive oil
      2 ea Dried red chile peppers,
           -- chopped
      1 c  Potatoes, diced
  2 1/2 c  Green peas, fresh or frozen
    1/4 ts Coriander powder
    1/4 ts Cumin powder
    1/8 ts Turmeric
      6 ea Peppercorns, crushed
      6 c  Stock or water
           Salt
           Mint leaves for garnish
 
  In a soup pot, warm the olive oil over low heat until hot.  Stir in
  the chile & spices & heat for 30 seconds.  Add the potatoes & peas &
  slowly cook for 5 minutes, stirring often, but do not brown.  Reduce
  heat if necessary.  Add stock & raise heat.  Bring to a boil, cover,
  reduce heat & cook until the vegetables are very tender, about 25
  minutes.  Remove from stove & cool for 10 minutes.
  
  In batches, place soup through a blender & blend until smooth.
  Return to a clean pot & gently reheat.  Season with salt & pepper &
  serve garnished with fresh mint leaves.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Vegetable Soup
 Categories: Soups, Appetizers, Lunch, Vegetables, Mark's
      Yield: 8 servings
 
MMMMM----------------------------SOUP---------------------------------
      1 ea 3" cinnamon stick
      6 ea Cloves
      4 ea Black cardamom pods
      1 ts Black peppercorns
      2 ea Garlic cloves, chopped
      1 ea 2" piece ginger, grated
      1 md Onion, coarsely chopped
      1 c  Potatoes, cubed
      1 c  Carrots, diced
    1/2 c  Green bell pepper
      6 c  Stock

MMMMM-------------------------SEASONING------------------------------
      1 tb Olive oil
  1 1/2 ts Black mustard seeds
      1 ts Cumin seeds, whole
      1 ea Dried red chile, chopped
           Salt
      2 tb Cilantro, chopped
 
  Using a mortar & pestle, crush the cinnamon stick, cloves, cardamom
  pods & peppercorns.  Set aside.  In a soup pot, combine all the soup
  ingredients with the crushed spices.  Bring to a boil, reduce the
  heat & simmer, covered, until the vegetables are very tender, about
  25 to 35 minutes. Remove from the heat & cool for 10 minutes.
  
  In batches if necessary, puree the stock & vegetables in a blender or
  food processor.  Return to a clean pot & reheat gently.
  
  For the seasoning, warm the olive oil in a small skillet over medium
  heat. When hot, put in the mustard seeds.  After a few seconds, they
  should pop. Add the cumin seeds & dried red chile & remove from the
  heat.  Add this mixture to the soup pot.  Stir in the cilantro &
  salt.  Check the seasoning & serve hot.
  
  NOTE: If you cannot find cilantro, use parsley.  Use whatever
  vegetables you like.
  
  A couple of tablespoons of nuts cooked with the vegetables adds some
  creaminess to the soup.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Indian Spiced Tomato Soup
 Categories: Soups, Appetizers, Vegetables, Mark's
      Yield: 8 servings
 
MMMMM--------------------------SPICING-------------------------------
      2 tb Olive oil
    1/8 ts Asafetida
    1/2 ts Black mustard seed
      3 ea Dried red chiles, crushed
     12 ea Peppercorns, crushed
      6 ea Cloves, whole, crushed
    1/2 ts Cumin powder
      1 ts Coriander powder
    1/4 ts Turmeric
      3 ea Bay leaves

MMMMM-------------------------VEGETABLES------------------------------
     28 oz Tomatoes
    1/2 c  Tofu
      3 tb Tomato paste
      3 c  Stock
           Salt
 
  Heat oil & add spices in order, stirring once after each addition.
  Lower heat & let the spices saute for a couple of minutes.
  
  In a blender, puree the tomatoes with the tofu until smooth.  Add to
  the cooking spices.  Stir in the tomato paste & the stock.  Cover &
  bring to a boil.  Stir well to prevent burning & simmer gently for 5
  minutes.  Add salt & serve hot.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Soup of Barley & Vegetables
 Categories: Soups, Appetizers, Vegetarian, Mark's
      Yield: 6 servings
 
      2 tb Olive oil
      2 ea Garlic cloves, chopped
      1 ea Jalapeno chile, finely
           -- chopped
    1/2 ts Cumin powder
    1/2 ts Hungarian paprika
      1 md Tomato, finely chopped
      4 oz Pearl barley
      3 c  Stock
      2 c  Cabbage, shredded
      1 c  Green peas, fresh or frozen
      1 c  Green beans, fresh or frozen
           Salt & pepper
 
  Heat oil in a large soup pot.  When hot, put in the garlic & stir
  quickly. Add the jalapeno, quickly followed by the cumin & paprika.
  Cook for a few moments, stirring enough to prevent it sticking.  Add
  the tomatoes & barley & quickly stir.  Let cook very gently until the
  tomatoes begin to break down.  Stir occasionally.  Add the stock,
  bring to a boil & then reduce to a simmer.  Simmer, covered for about
  10 minutes.
  
  Add the peas, beans & cabbage.  Raise heat to return the soup to a
  boil & then lower heat again & continue to simmer until the barley is
  cooked & tender.  Season with salt & lots of black pepper.  Add a
  little more stock if necessary.  Cook for a few moments longer & then
  serve.
  
  NOTE: This soup may benefit from a splash of lemon or lime juice.  You
  could sprinkle over some parsley or cilantro as well.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jam Cookies
 Categories: Bakery, Cookies, Vegetarian, Mark's
      Yield: 13 cookies
 
    3/4 c  Rolled oats
  1 1/2 c  Wholewheat flour
    1/4 c  Oil
    1/2 c  Maple syrup, or other liquid
           -- sweetener
      1 ts Vanilla extract
      1 ds Almond extract
           Raspberry or other fruit jam
           -- as needed
 
  Place the oats in a blender & grind until you have a flour.  Place in
  a mixing bowl with the remaining ingredients.  Mix well.  If the
  mixture seems too wet, add a little more flour.  You want a dough
  that is stiff enough to hold together when you place it on a cookie
  sheet.
  
  Divide the dough into 13 portions.  Roll each portion in your hands
  into a ball & place on a lightly oiled cookie sheet.  Press down so
  that the cookie dough is flattened & make a thumb imprint in the
  centre of each cookie.  Fill the indentation with jam (raspberry is
  my favourite for this, but any flavour could be used).
  
  Bake in a preheated oven at 350F for 20 minutes or until the cookies
  are cooked through & lightly browned.  Cool on wire racks.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apple Mousse
 Categories: Desserts, Fruits, Mark's
      Yield: 4 servings
 
      4 lg Cooking apples
    2/3 c  Sugar
      2 tb Lemon juice
  1 1/3 c  Water
      2 ts Cornstarch
 
  Peel & core the apples.  Slice them reasonably thinly & place in a
  large saucepan.  Add the sugar & water & cook until the apples are
  very soft. When cooked, sprinkle in the cornstarch, stirring &
  beating to ensure that there are no lumps.  Stir in the lemon juice.
  Set aside to cool.
  
  When cool, it doesn't have to be cold, place in a blender & blend
  until smooth.  Pour into 4 small dessert dishes & chill until ready
  to serve. Serve with jam cookies.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Venice Style Vegan Lasagna
 Categories: Main dish, Italian, Pasta, Vegetarian, Mark's
      Yield: 8 servings
 
MMMMM------------------------TOMATO SAUCE-----------------------------
      1 ea Onion, diced
      3 ea Garlic cloves, chopped
      1 ea Carrot, diced
      2 tb Olive oil
    1/2 ts Fennel seeds, ground
    1/2 ts Basil
    1/2 ts Oregano
    1/2 ts Marjoram
      1 tb Parsley
      3 c  Tomatoes, chopped
      2 tb Tomato paste
      1 pn Sugar, optional
           Salt & pepper

MMMMM-----------------------BECHAMEL SAUCE----------------------------
      2 tb Olive oil
      2 tb Flour
      2 c  Soy milk
           Salt & pepper
      1 pn Nutmeg

MMMMM------------------------TO ASSEMBLE-----------------------------
           Lots of lasagna noodles,
           -- preferably green & fresh
  1 1/2 c  Peas, frozen or fresh*
      1 tb Olive oil
           Thyme, as needed
 
  TOMATO SAUCE:  Prepare vegetables as indicated in the ingredient list
  & set aside.  Heat oil in a large pot until hot, & saute the chopped
  & diced vegetables just until the onion has softened.  Add the herbs
  & continue to saute stirring occasionally for a few minutes longer.
  Add the rest of the sauce ingredients & let simmer for 15 minutes,
  stir occasionally.  Set aside, once coked.
  
  BECHAMEL SAUCE:  Heat oil, stir in the flour & cook for about 30
  seconds. Remove from the heat & slowly beat in the milk, ensuring
  that no lumps form.  Return to the heat & cook, stirring over medium
  heat, until the sauce has thickened.  Season with salt, pepper &
  nutmeg.  Set aside.
  
  TO ASSEMBLE:  If using dried pasta, it is advisable to cook it first.
  If using fresh pasta, just sprinkle with a few drops of water before
  baking.
  
  Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan
  then top with 1/4 of pasta, let the sheets rise up the sides of the
  pan. Top with half the bechamel sauce & half the peas.  Add another
  layer of pasta, another layer of tomato sauce & top with a third
  layer of pasta. Add the remaining bechamel sauce & peas.  Top with
  the rest of the tomato sauce.  Drizzle with olive oil & sprinkle with
  thyme.
  
  Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot.
  Serve with home-made garlic bread & a green salad.
  
  * If using fresh peas, blanch before adding them to the lasagna
  layers.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Squash Samosas
 Categories: Appetizers, Indian, Vegetables, Mark's
      Yield: 24 samosas
 
MMMMM---------------------------PASTRY--------------------------------
    1/2 c  All-purpose flour
    1/2 c  Wholewheat flour
      2 ea Jalapeno chiles, seeded &
           -- coarsely chopped
    1/4 ts Salt
    1/2 c  Oil
           Water, as necessary

MMMMM--------------------------FILLING-------------------------------
  2 1/2 c  Winter squash, cooked &
           -- pureed
      2 ts Oil
    1/2 ts Nutmeg
    1/2 ts White pepper
      2 ea Jalapeno chiles, minced
           Salt, to taste
    1/3 c  Coconut, shredded
 
  PASTRY:  Combine all dry ingredients in a bowl.  Add oil & slowly
  drizzle in water until the dough forms a ball.  Knead until very soft
  & pliable. Wrap in a damp towel & let rest for 2 hours or so.
  
  FILLING:  Heat oil in a skillet, add the pureed squash & saute,
  stirring frequently, for 15 minutes.  Stir in the remaining
  ingredients.  REmove from heat & let cool.
  
  TO ASSEMBLE:  Divide dough into 12 equal balls.  Roll each ball into a
  circle, very thinly, & slice in half.  Keep covered with a damp towel
  until ready to use, otherwise the pastry will dry out too much & you
  will not be able to use it.  Place a portion of filling on one half
  of the semi-circle.  Dampen the edges with some water & seal.  Set
  each samosa aside until ready to cook.
  
  TO COOK:  Either, preheat the oven to 350F, place samosas on an
  ungreased cookie sheet & bake for 20 minutes.  Or, deep-fry for 7
  minutes or until browned.  Drain on paper towels & serve immediately
  with good chutnies.  Or let go cold & freeze.  Reheat in a 350F oven.
  
  NOTE:  Baked samosas have a harder & more crunchy pastry.  Deep-fried
  & I find that they retain too much fat.  Try whichever way you find
  you prefer.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Macaroni Salad
 Categories: Salads, Pasta, Side dish, Vegetarian, Mark's
      Yield: 1 recipe
 
MMMMM---------------------SALAD INGREDIENTS--------------------------
      2 c  Elbow macaroni
    1/2 c  Green bell pepper, diced
      1 ea Green onion, sliced
    1/2 c  Green peas, blanched
      1 tb Dijon
    1/2 ts Basil
      1 tb Parsley
    1/2 ts Marjoram
      2 ea Garlic cloves, minced
      1 ds Tabasco
           Salt & pepper

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Cashews
      1 c  Soy milk
  1 1/2 tb Cornstarch
      1 tb Lemon juice
 
  SALAD: Cook macaroni until al dente.  Drain & run under cold water to
  stop it cooking.  If you prefer a softer pasta, cook it for longer.
  
  In a large bowl, combine the cooked pasta with the vegetables, herbs &
  spices.  Mix well & set aside.
  
  SAUCE: In a blender or food processor, grind the cashews until they
  are a powder, but be careful not to over-process otherwise you will
  end up with a nut butter.  Add the remaining sauce ingredients &
  blend to combine.
  
  Pour as much of the sauce as you require over the macaroni &
  vegetables & mix.  Chill well before serving.
  
  NOTE: I think that you might get a thicker sauce if you wanted by
  cooking the sauce ingredients first.  Heat a touch of olive oil, add
  some cornstarch & slowly beat in soy milk.  Then follow the procedure
  as above. Alternatively, add 1/4 c of tofu after you have ground the
  nuts.
  
  Any unused sauce will keep in the refrigerator.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Indian Style Potato Soup
 Categories: Soups, Indian, Appetizers, Vegetables, Mark's
      Yield: 1 recipe
 
      1 tb Vegetable oil
      1 pn Asafetida
    1/2 ts Cumin seeds
      4 md Potatoes, peeled & diced
      1 md Tomato, diced
    1/4 ts Turmeric
      1 ts Salt
      1 ea Red chile pepper, crushed
      6 c  Light stock or water
           Cilantro, for garnish
 
  Heat oil in a large soup pot.  When hot, stir in the asafetida &
  immediately afterwards add the cumin seeds.  When the cumin seeds
  begin to sizzle, add the potatoes, tomato, turmeric, salt & chile.
  Stir & continue to fry for a couple of minutes.
  
  Add the stock or water, stir, bring to a boil, cover & simmer gently
  until the potatoes are very soft, 30 to 45 minutes.  Turn off the
  heat & carefully mash the potatoes into the stock with the back of a
  slotted spoon.  Garnish with cilantro & serve.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentil-Enriched Tabbouleh
 Categories: Salads, Side dish, Mark's
      Yield: 6 servings
 
MMMMM---------------------------SALAD--------------------------------
      1 c  Green lentils
      2 c  Water
      1 c  Bulgur
  1 1/4 c  Boiling water

MMMMM-------------------------SEASONINGS------------------------------
    1/4 c  Olive oil
    1/3 c  Lemon juice
      3 md Garlic cloves, minced
           Salt & pepper
      2 ts Mint
      2 ts Dillweed
    1/2 c  Parsley, minced
      2 dr Tabasco sauce

MMMMM-------------------------VEGETABLES------------------------------
      2 ea Scallions, chopped
      1 sm White onion, minced
      1 lg Tomato, diced

MMMMM--------------------------GARNISH-------------------------------
           Lemon wedges
 
  Sort & rinse lentils.  Add water & cook for 30 minutes.  You want to
  ensure that the lentils are cooked through, but don't overcook them
  otherwise they will become mushy.  Drain & set aside.
  
  While the lentils are cooking, add the boiling water to the bulgur &
  fluff with a fork.  Let sit until the water has all been absorbed.
  This will take about 20 minutes, fluff occasionally.
  
  Combine the bulgur with the seasonings.  Mix well & add the lentils
  when they have cooked to the desired consistency.  Again, ensure that
  the ingredients have been well combined.  Cover tightly &
  refrigerate.  Serve garnished with lemon wedges.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: A Different Rice Salad
 Categories: Salads, Rice, Side dish, Vegetables, Mark's
      Yield: 6 servings
 
      1 c  Brown rice
  1 1/2 c  Water

MMMMM------------------------VINAIGRETTE-----------------------------
      6 tb Vegetable oil
      2 tb Olive oil
      3 tb Lemon juice
      1 tb Red wine vinegar
      3 ea Garlic cloves, minced
           Salt & pepper
      1 tb Soy sauce
      1 pn Cayenne, to taste
      1 ts Basil
    1/2 c  Pineapple, chopped

MMMMM-------------------------VEGETABLES------------------------------
      2 ea Scallions, chopped finely
    1/4 md Green bell pepper, diced
    1/4 c  Raisins, optional
      1 md Carrot, julienned
 
  Rinse rice & drain well.  Combine rice & water.  Bring to a boil,
  reduce heat & simmer for 45 minutes, or until the rice is cooked &
  the water has been absorbed.
  
  While the rice is cooking, prepare the vinaigrette.  While the rice is
  still hot, stir the rice into the vinaigrette & stir well.  Add the
  vegetables & mix.  Cover tightly & refrigerate until ready to serve.
  
  VARIATION:  Substitute the lemon juice with orange juice.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Nutty Couscous Salad
 Categories: Main dish, Salads, Nuts, Rice
      Yield: 4 servings
 
     10 oz Pkg. couscous
    1/2 c  Pitted dates
      1 bn Parsley
      1 lg Orange
      2 tb Olive or salad oil
      2 tb Cider vinegar
    1/2 ts Sugar
    1/4 ts Salt
      1 c  Currants
      2 tb Coarsely chopped
           -- crystallized ginger
      6 oz Can salted cashews
 
  About 30 minutes before serving or early in day: Prepare couscous as
  label directs.
  
  Cut each date into 3 pieces.  Reserve a few sprigs parsley for garnish
  later.  Chop enough remaining parsley to measure 3 tablespoons.
  
  Grate peel and squeeze juice from orange.  In large bowl, with fork,
  mix orange peel, orange juice, olive or salad oil, cider vinegar,
  sugar and salt.  Add couscous, dates, chopped parsley, currants,
  ginger and cashews; toss to mix well.  Garnish with parsley sprigs.
  Cover and refrigerate if not serving right away .
  
  "Great New Summer Salads" in "Good Housekeeping" July 1994, Vol. 219,
  No. 1.  Posted by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Linguine with Mushrooms
 Categories: Main dish, Pasta, Vegetarian
      Yield: 4 servings
 
      1 lb Shiitake mushrooms, cleaned
           & sliced
      6 tb Olive oil
      1 ea Garlic clove, minced
    1/2 ts Hot red pepper flakes
           Salt & pepper, to taste
      2 tb Parsley, chopped
    3/4 lb Linguine
 
  Cook mushrooms in olive oil over low heat for 10 minutes. Add garlic,
  red pepper flakes, salt & pepper. Cook, stirring for 5 minutes over
  low heat. Cover and cook for 15 minutes longer. Add parsley and mix.
  Meanwhile, bring water to boil in large kettle. Boil linguine until
  aldente. Drain linguine, add sauce and mix. Sprinkle with extra
  parsley.
  
  Recipe from Anne Marie Chiappetta's Kitchen.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Dumplings
 Categories: Appetizers, Side dish, Vegetables
      Yield: 16 dumplings
 
      2 ts Vegetable oil
      3 tb Finely chopped sweet red
           -- bell pepper
      1 ea Green onion, finely chopped
      1 oz Fresh shiitake mushrooms
           -- finely chopped
      2 ts Ginger, chopped
    1/2 c  Green cabbage, chopped
    1/4 c  Carrot, grated
      1 tb Light soy sauce
      1 ts Oriental sesame oil
     16 ea Gyoza skins*
           Vegetable oil or
      4 sm Sprigs cilantro, optional
 
  *Gyoza skins are 3" wide rounds similar to wonton skins, although
  they are slightly thinner.  They're available fresh or frozen in most
  Asian markets. If necessary, use wonton skins.
  
  In skillet, heat vegetable oil over medium heat.  Add red pepper,
  green onion, mushrooms and gingerroot; cook, stirring, 2 minutes. Add
  cabbage, carrot, soy sauce and sesame oil; cook, stirring
  occasionally, 3 minutes. Remove from heat and cool slightly.
  
  Working one at a time to prevent Gyoza skins from drying out, place a
  heaping teaspoon of vegetable mixture in center of each round.
  Moisten edge of round with water and fold in half to enclose filling.
  Pinch edges to seal completely.  Set filled dumplings on a plate and
  cover with plastic wrap.
  
  To make fried dumplings, heat 1" vegetable oil over medium-high heat
  in 2-quart saucepan.  In batches, fry dumplings, turning, until
  browned on both sides - about 2 minutes.  Drain on paper towels and
  serve.
  
  To cook dumplings in broth, in 2-quart saucepan heat bouillon mixture
  to simmering.  In batches, cook dumplings in simmering broth 3
  minutes. Remove with slotted spoon, dividing among 4 serving bowls or
  deep plates. When all dumplings are cooked, spoon 2 tb. remaining
  broth over each serving. Garnish with cilantro, if desired, and serve.
  
  Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in
  Asian-Inspired Dishes" in "Country Living."  April 1995, Vol. 18, No.
  4.  Pp. 142, 178. Posted by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Thai Sweet-Potato Stew
 Categories: Side dish, Thai, Rice, Vegetables
      Yield: 4 servings
 
  1 1/2 lb Sweet potatoes, peeled
           -- cut in 1/2" chunks
      1 tb Vegetable oil
      1 md Onion, chopped
      1 ea Garlic clove, finely chopped
      1 tb Ginger, chopped
      2 ts Curry powder
    1/4 ts Crushed red pepper
      1 c  Fresh or frozen green peas
     14 oz Coconut milk
    1/2 ts Salt
    1/2 ts Finely grated lemon rind
      4 c  Hot cooked rice
    1/3 c  Peanuts, dry roast, unsalt
 
  In 2 1/2-quart saucepan, heat sweet potatoes and enough water to
  cover to boiling.  Cook 10 minutes; drain and set sweet potatoes
  aside.
  
  In large skillet, heat oil over medium heat.  Add onion and saute 5
  minutes.  Add garlic, gingerroot, curry powder and crushed red pepper
  if using; cook, stirring occasionally, for 3 minutes.
  
  Stir sweet potatoes, peas, coconut milk and salt into onion mixture.
  Heat mixture to boiling.  Reduce heat to simmer; cover and cook,
  stirring occasionally, 20 minutes or until potatoes are tender.
  Remove from heat and stir in lemon rind.
  
  Divide rice among 4 serving dishes and top with stew mixture.
  Sprinkle with peanuts and serve.
  
  Elaine Van Dyne's "Veggie Table: Vegetables Play the Lead in
  Asian-Inspired Dishes" in "Country Living."  April 1995, Vol. 18, No.
  4.  Pg. 142.  Posted by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chinese Eggplant Steaks
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      1 lb Eggplant
           Salt
      1 tb Olive oil
      2 ea Garlic cloves, chopped
      2 tb Light soy sauce
      1 tb Rice wine vinegar
      2 ts Oriental sesame oil
    1/2 ts Sugar
    1/4 ts Pepper
      1 tb Toasted pine nuts
      1 ea Green onion, finely chopped
 
  At least one hour before serving, prepare eggplant: Trim and discard
  ends of eggplant.  Cut crosswise diagonally into eight 1/2" thick
  slices. Sprinkle both sides of slices lightly with salt; place in
  colander and set aside 30 minutes.
  
  Meanwhile, prepare marinade.  In small skillet, heat oil over medium
  heat. Add garlic and saute until golden.  Add soy sauce, vinegar,
  sesame oil, sugar and pepper.  Cook 1 minute.  Remove from heat and
  spread in large shallow baking pan or jelly-roll pan.
  
  Rinse eggplant slices and pat dry.  Place slices in pan with marinade,
  turning to season both sides; set aside at least 20 minutes or up to 2
  hours.
  
  Heat broiler.  Drain marinade from pan; reserve.  Broil eggplant
  slices 3" from heat source until lightly browned; turn to brown other
  side. Transfer to serving plate and top with pine nuts and green
  onions. Reheat marinade, pour over eggplant and serve.
  
  Elaine Van Dyne, "Veggie Table: Vegetables Play the Lead in
  Asian-Inspired Dishes" in "Country Living."  April 1995. Vol. 18, No.
  4.  Pg. 142. Posted by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gazpacho Salad Mold with Avocado-Lime Mayonnaise
 Categories: Appetizer, Salads, Vegetarian, Karen's
      Yield: 8 servings
 
      4 c  Tomato juice
      1 ts Ground red pepper
    3/4 ts Salt, or to taste
    1/4 ts Black pepper
      1 ts Sugar (if desired)
      4 tb Agar flakes
    1/2 c  Finely chopped onion
    1/2 c  Finely chopped celery
           -OR- cucumber
      2 ea Fresh chili peppers
           -- stemmed, seeded & minced

MMMMM------------------AVOCADO-LIME MAYONNAISE-----------------------
      2 md Avocados, just barely ripe
      1 ea Garlic clove, minced
    1/4 c  Strained fresh lime juice
    1/4 c  Vegetable oil
    1/2 ts Salt
    1/2 ts Sugar
      2 tb Finely chopped cilantro
 
  In a heavy saucepan over medium heat, combine tomato juice with
  ground red pepper, salt, black pepper and sugar (if using).  Add agar
  flakes. Cook and stir mixture until agar is completely dissolved.
  Remove from heat and let cool 15 minutes.  Stir in chopped onions,
  celery or cucumber and minced chili peppers.  Pour mixture into
  lightly greased 5-cup mold and refrigerate until chilled and set.
  Serve slices on a bed of shredded romaine lettuce, with a generous
  dollop of Avocado-Lime Mayonnaise.
  
  For Avocado-Lime Mayonnaise:  In a food processor, blend avocados with
  garlic until smooth.  Add lime juice and process until thoroughly
  combined. With machine running, gradually add oil to mixture until
  well blended and thick.  Season to taste with salt and sugar.
  Refrigerate until ready to serve.  Just before serving, blend in
  chopped cilantro.
  
  Copyright 1995 Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: South Indian Dosas
 Categories: Bakery, Indian, Breakfast, Snacks, Vegetarian
      Yield: 8 pancakes
 
    1/2 c  Urad dal
      1 c  Long-grain rice
    3/4 ts Salt
    3/4 ts Ground cumin seeds
    1/2 c  Vegetable oil (about)
 
  Pick over and wash urad dal.  Soak in 2 cups water for 8 hours.
  
  Wash rice and soak in 3 cups water for 8 hours.
  
  Drain dal; blend in food processor or blender for 2 minutes, scraping
  down sides occasionally.  Add 2 tablespoons water and process another
  minute. Add another 2 tablespoons water and process again for one
  minute. Continue adding water until you've reached 3/4 cup total, and
  mixture is light and fluffy.  Place in a bowl and set aside.
  
  Drain rice; blend in food processor or blender, adding 3/4 of water 2
  tablespoons at a time, until mixture resembles fine grains of
  semolina. Combine rice mixture with dal mixture.  Cover and leave in
  a warm place to ferment, 16-20 hours.
  
  The fermented batter should be frothy.  Add the salt and cumin and
  stir to combine.
  
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/2-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  dosas after they are cooked.
  
  Pour 1 teaspoon of oil into the skillet and tilt to distribute
  evenly. Heat the skillet over medium-low until oil is hot. Pour 1/2
  cup of the mixture onto the center of the hot skillet. Use the large
  spoon to spread the batter in a spiral motion, until the pancake is
  about 6-7 inches in diameter.  Turn pancake after 2 minutes and cook
  another 2 minutes on the other side, until lightly browned. Remove
  pancake to plate and repeat with remaining batter, adding only enough
  additional oil to the skillet as needed to keep surface evenly
  greased.  I found that about 1/2 to 3/4 teaspoon for each pancake was
  plenty, but your mileage may vary.
  
  Serve with relishes, pickles, chutney, or cooked vegetables.
  
  Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East
  Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice-Flour Dosas with Mustard Seeds and Black Pepper
 Categories: Bakery, Indian, Breakfast, Snacks, Vegetarian
      Yield: 8 pancakes
 
      1 c  All-purpose white flour
      1 c  Rice flour
    1/8 ts Cayenne pepper (or more)
    1/2 c  Peeled and chopped onion
    1/4 c  Freshly grated coconut
  1 1/4 ts Salt
      1 c  Plain soy yogurt
      7 tb Vegetable oil (about)
      1 ts Whole black mustard seeds
      1 ts Black peppercorns
           -- (coarsley crushed
           -- or very coarsely ground)
 
  In a food processor or blender, blend together white flour, rice
  flour, cayenne, onion, coconut, salt, yogurt, and 3/4 cup water until
  smooth. Transfer mixture to a bowl.
  
  Heat 1 tablespoon oil in a small skillet set over medium heat and cook
  mustard seeds until they begin to pop.  Add seeds and oil, along with
  black pepper, to batter; stir to combine thoroughly.
  
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  dosas after they are cooked.
  
  Pour 1 teaspoon of oil into the skillet and tilt to distribute
  evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3
  cup of the mixture onto the center of the hot skillet.  Use the large
  spoon to spread the batter in a spiral motion, until the pancake is
  about 6-7 inches in diameter.  Turn pancake after 2 minutes and cook
  another 2 minutes on the other side. Remove pancake to plate and
  repeat with remaining batter, adding only enough additional oil to
  the skillet as needed to keep surface evenly greased.  I found that
  about 1/2 to 3/4 teaspoon for each pancake was plenty, but your
  mileage may vary.
  
  Serve right away, or reheat (wrapped in aluminum foil) in a 400 F.
  oven for 15 minutes.
  
  Serve with relishes, pickles, chutney, or cooked vegetables.
  
  Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East
  Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Semolina Dosas with Cumin Seeds
 Categories: Bakery, Indian brea, Snacks, Vegetarian
      Yield: 8 pancakes
 
  1 3/4 c  Fine-grained semolina
      1 tb All-purpose white flour
      1 ea Fresh hot green chili
      1 c  Plain soy yogurt
      1 ts Salt
      7 tb Vegetable oil (about)
      1 ts Whole cumin seeds
 
  In a blender or food processor, combine the semolina, white flour,
  chili, yogurt, salt, and 1 cup water.  Blend until smooth, then
  transfer mixture to a bowl.
  
  Heat 1 tablespoon oil in a small pan over medium heat.  Add cumin
  seeds to hot oil and stir for a few seconds.  Pour oil and seeds into
  batter; stir to mix.  Cover and set aside for 30 minutes.
  
  Prepare pancakes according to directions given for other dosa recipes.
  Serve with coconut chutney, if desired.
  
  Adapted by Karen Mintzias, from Madhur Jaffrey's "World-of-the-East
  Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bread Dosa
 Categories: Bakery, Indian, Breads, Breakfast, Vegetarian
      Yield: 1 batch
 
      1 c  Bread crumbs
    1/4 c  Rice
    1/4 c  Moong dal
      1 md Onion, minced
      2 ea Green chiles, minced
      1 sm Piece of ginger, minced
      1 ea Handful of cilantro leaves
    1/2 ts Cumin seeds
           Salt, to taste
 
  In a bowl, cover the rice and dal with plenty of water and let soak
  for several hours.  Drain, then grind to a fine paste.  Add milk or
  water to make a thick batter.  Stir in remaining ingredients.
  
  For each dosa, cook 2 tablespoons batter on hot greased skillet or
  griddle, spreading batter into thin circles and turning dosa once to
  brown both sides.  Serve hot with chutney.
  
  Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
  Aroona Reejhsinghani
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dhoodhi Peel Dosa
 Categories: Bakery, Indian, Breads, Breakfast, Vegetables
      Yield: 1 batch
 
    250 g  Rice
    1/2 c  Doodhi (zucchini) peel
           -- very finely sliced
      2 tb Sour buttermilk*
      1 c  Coconut milk
           Salt to taste
      4 ea Green chiles
      1 ea 1" piece of ginger
      1 sm Bunch of cilantro leaves
 
  Soak the rice in water overnight.  Drain.  Grind rice until it forms a
  thick, smooth paste.  Transfer to a bowl.
  
  Finely slice chillies, ginger and coriander leaves.  Add to rice
  mixture along with buttermilk, coconut milk and salt.  Mix thoroughly
  to form batter.
  
  For each dosa, cook 2 tablespoons batter on hot greased skillet or
  griddle, spreading batter into thin circles and turning dosa once to
  brown both sides.  Serve hot with chutney, if desired.
  
  *Mark's Note: A vegetarian buttermilk can be made by adding 1 ts lemon
  juice to 2 tb soymilk.
  
  Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
  Aroona Reejhsinghani
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bindaetuk
 Categories: Bakery, Korean, Breads
      Yield: 8 pancakes
 
      2 tb Glutinous rice
      1 c  Whole mung beans
      1 c  Mung-bean sprouts
      2 ea Scallions, thinly sliced
    1/3 c  Green pepper, chopped
    1/3 c  Finely chopped onion
    1/4 ts Baking soda
      2 ts Sesame oil
      1 tb Sesame seeds
           -- toasted & lightly crushed
      2 ts Japanese soy sauce
      1 ts Salt
    3/4 c  Vegetable oil (about)

MMMMM-----------------------DIPPING SAUCE----------------------------
      4 tb Japanese soy sauce
  2 1/2 tb Rice vinegar
      1 ts Sugar
      1 tb Minced scallion
      1 ea Garlic clove
           -- peeled & mashed
 
  Wash and drain rice.  Pick over mung beans; wash and drain.  Place
  rice and beans in a bowl and cover wtih 5 cups of water.  Let soak
  for 10 hours.
  
  Remove skins from beans by rubbing between your hands.  Drain off
  floating skins now and then, replacing water with fresh water, until
  most all of the skins are removed and drained away.  Drain off
  remaining water and blend rice and beans in a food processor until it
  becomes a thick paste. With machine running, gradually add 3/4 cup
  water to mixture; blend in thoroughly.
  
  Blanch bean sprouts in boiling water for 2 minutes; drain.  Squeeze
  out as much moisture as possible, then stir sprouts into the batter
  along with the scallions, green pepper, onion, baking soda, sesame
  oil, sesame seeds, soy sauce and salt.  Mix well.
  
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  dosas after they are cooked.
  
  Pour 1 teaspoon of oil into the skillet and tilt to distribute
  evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3
  cup of the mixture onto the center of the hot skillet.  Use the large
  spoon to spread the batter in a spiral motion, until the pancake is
  about 6-7 inches in diameter.  Turn pancake after 2-3 minutes and
  cook another 2-3 minutes on the other side. Remove pancake to plate
  and repeat with remaining batter, adding only enough additional oil
  to the skillet as needed to keep surface evenly greased.  I found
  that about 1/2 to 3/4 teaspoon for each pancake was plenty, but your
  mileage may vary.
  
  Dipping Sauce: Mix together all ingredients and serve with hot
  Bindaetuk.
  
  Adapted by Karen Mintzias, from Madhur Jaffrey's "World-of-the-East
  Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Uppama
 Categories: Side dish, Indian, Vegetarian
      Yield: 1 recipe
 
      1 c  Semolina
    1/2 ts Channa dal
    1/2 ts Urad dal
      1 ts Mustard seeds
      1 pn Asafoetida
      2 ea Dried red chiles, crushed
      1 ea Fresh green chile, minced
      1 ea 1" piece of ginger, minced
      1 md Onion, minced
      1 c  Left-over dry vegetables
           A few curry leaves
           A few fried cashewnuts
           Salt, to taste
 
  In a dry skillet, cook semolina until it turns a light pink color. Set
  aside.
  
  In a heavy pan, heat 2 tablespoons oil and fry the dals, red chilli,
  mustard seeds and asafoetida until dals turn reddish in color.  Add
  ginger and onions and cook another couple of minutes.  Add 2 cups of
  water, curry leaves, semolina, salt and vegetables; cook until water
  is absorbed. Stir in 2 tablespoons ghee and cashew nuts; serve hot
  with coconut chutney.
  
  Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
  Aroona
   Reejhsinghani
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable and Rava Uppama
 Categories: Main dish, Indian, Vegetarian
      Yield: 1 recipe
 
      1 c  Rava or suji
    1/2 c  Left-over dry vegetables
      2 tb Oil
      1 md Onion, sliced
      2 md Tomatoes, sliced
           A few curry leaves
      1 ts Poppy seeds
    1/2 ts Coriander seeds
      2 ea Cloves
      1 sm Cinnamon stick
      1 sm Piece of ginger
    1/4 c  Finely grated coconut
      4 ea Cashew nuts
    1/2 ts Turmeric
      3 ea Garlic cloves
           A few coriander leaves
           Salt, to taste
 
  Grind together poppy seeds, coriander seeds, cloves, cinnamon, ginger,
  coconut, cashewnuts and garlic to form a paste.  Set aside.
  
  In a dry skillet, cook suji until it is light reddish in color.  Set
  aside.
  
  Fry onions and curry leaves in 2 tablespoons of hot oil until golden.
  Add ground paste and continue to cook until fragrant.  Add tomatoes
  and cook until soft.  Add 2-1/2 cups water, along with turmeric and
  coriander leaves; bring to a boil.  Add vegetables and rava.  Stir
  and cook until water is absorbed completely; serve uppama hot.
  
  Adapted by Karen Mintzias from "Tasty Dishes from Waste Items" by
  Aroona Reejhsinghani
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Uppama
 Categories: Side dish, Indian, Vegetarian
      Yield: 4 servings
 
      6 tb Vegetable oil
      1 pn Asafoetida
    1/2 ts Whole black mustard seeds
      1 ea Whole dried hot red pepper
      1 ts Chana dal
      2 ts Urad dal
    1/2 md Onion, peeled & minced
      1 c  Finely shredded cabbage
           -- firmly packed
      1 sm Potato, peeled
           -- cut into 1/4-inch dice
      2 tb Shelled peas
      1 ea Fresh hot green chile
           -- minced
    1/2 ts Finely grated fresh ginger
    3/4 ts Salt
      1 c  Cream of wheat
           -- (15 minute variety)
  1 1/4 c  Boiling water
      1 tb Cilantro, minced
 
  Pour the oil into a medium or large skillet set over medium heat.
  When the oil is hot, add the asafetida, mustard seeds, red pepper,
  chana dal, and urad dal.  When dals turn reddish in color, add to the
  pan the onion, cabbage, potato, peas, green chili, and ginger.
  Increase heat to medium-high and cook the mixture, stirring all the
  while, for about 2 minutes.  Cover skillet, reduce heat to low, and
  simmer until vegetables done, about 5-6 minutes.  Uncover and mix in
  salt. Increase heat to medium and add cream of wheat.  Cook 5
  minutes, stirring the mixture and being careful not to let the cream
  of wheat brown. Decrease heat to low.
  
  Add boiling water, a couple of tablespoons at a time, stirring after
  each addition and allowing water to be absorbed before adding more.
  (More water may be used if a moister uppama is desired.)
  
  Continue stirring and cooking over low heat for 10 more minutes.
  Garnish with minced cilantro for serving.
  
  Adapted by Karen Mintzias, from "Madhur Jaffrey's World-of-the-East
  Vegetarian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Panzanella
 Categories: Salads, Italian, Side dish, Vegetables
      Yield: 1 servings
 
      4 ea Thick (1/2-inch) slices
           -Italian bread, toasted
           -cut into  1/2-inch
           -chunks (about 1 1/2 cups).
      1 lb Ripe juicy tomatoes, cored
           -cut in 1/2 inch chunks
    1/4 c  Red onion, finely chopped
    1/4 c  Fresh basil, finely chopped
    1/2    Garlic clove, crushed
      5 ts Olive oil
           Salt & pepper, to taste
 
  In a large bowl combine the bread, tomatoes, red onion, basil, garlic,
  olive oil, salt and pepper; toss to blend.
  
  Season to taste. Serve at room temperature.
  
  Panzanella is a popular bread and tomato salad. Use ripe, juicy
  tomatoes because the tomatoe juices - and the olive oil - help to
  moisten the bread.
  
  Recipe from Michael Rooney
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Onion Pizzas
 Categories: Bakery, Breads, Vegetables
      Yield: 1 recipe
 
      2 ts Olive oil
           Water
      3 c  Thinly sliced red onions
      2 ts Red wine vinegar
      1 ts Julienned orange zest
      1 c  Thinly sliced zucchini
      4 ea (1-ounce) pita breads
      1 tb Plus 1 teaspoon chopped
           -cilantro
 
  Heat 1 teaspoon oil and 1/4 cup water in large nonstick skillet; add
  onion. Cook over low heat, covered, 30 minutes. Stir in vinegar and
  orange zest; cook, uncovered, 10 minutes, or until all liquid is
  absorbed.
  
  Preheat oven to 400F. Coat baking sheet with vegetable oil spray. In a
  small bowl, combine zucchini, 1 tb water and remaining 1 ts oil; toss
  to coat.
  
  Arrange pitas on prepared baking sheet; top each with one-fourth of
  the zucchini slices; bake 8 minutes. Spoon one-fourth cooked onion on
  each pita; bake 6 minutes. Sprinkle each pita with one-fourth of the
  cilantro. Bake 2 minutes.
  
  "Weight Watchers Complete Cookbook & Program Basics", Posted by
  Michael Rooney
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet Potato Casserole
 Categories: Main dish, Vegetables
      Yield: 6 servings
 
      4 ea Medium-size sweet potatoes
      1 tb Unsalted margarine
    1/2 c  Orange juice
      2 tb Chopped walnuts
    1/4 ts Ground nutmeg,
           -cinnamon or allspice
 
  Scrub whole sweet potatoes and cook in boiling water 25 to 30 minutes
  or until tender. Meanwhile, preheat oven to 375 degrees. Lighlty coat
  a 1-quart casserole with vegetable oil spray.
  
  Remove potatoes from heat, pour off hot water and add cold water until
  potatoes are cooled slightly. Peel and mash in a large bowl. Add
  margarine, orange juice, walmuts and nutmeg; mix thoroughly. Place in
  casserole and bake uncovered 25 minutes. Serve hot.
  
  "American Heart Association Low-Salt Cookbook" Posted by Michael
  Rooney
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushroom Fat-Free Dressing
 Categories: Salads, Vegetables, Low-fat
      Yield: 1 recipe
 
      1 lb Fresh mushrooms
    3/4 c  Fat-Free Dressing
    1/2 c  Red wine
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
      1 tb Sugar
      2 ea Garlic cloves
      2 ts Worcestershire sauce
      1 tb Dijon mustard
      1 tb Lemon juice
      1 c  Water
 
  Combine mushrooms and dressing in a skillet and cook until mushrooms
  are just tender, about 5 minutes.
  
  Dressing Combine vinegar and salt; stir until salt is completely
  dissolved. Add pepper, sugar, garlic, Worcestershire, Dijon and lemon
  juice; mix well. Add water and mix well again. Refrigerate to store.
  
  "Eating Smart" by Jeanne Jones Posted by Michael Rooney
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butternut Squash Soup with Leeks
 Categories: Soups, Appetizers, Vegetarian
      Yield: 10 cups
 
      1 lg Butternut squash
      2 ts Olive oil
      3 md Leeks
      6 c  Vegetable stock
      1 tb Dried thyme
      1 tb Salt (optional)
  1 1/2 ts Black pepper
           Croutons to taste
 
  Preheat oven to 425F.
  
  Cut squash in half lengthwise and remove seeds and membrane.  Place
  halves (cut-side down) on an oiled baking sheet and bake for 25 to 35
  minutes, until tender.  Remove peel from squash when cool enough to
  handle. Mash or chop squash into chunks.
  
  Meanwhile, cut off most of the green leaves from leeks (reserve for
  another use if desired).  Slice leeks in half lengthwise and rinse
  well to remove all traces of dirt.  Cut into 1/4 inch thick slices.
  Heat olive oil in Dutch oven or soup pot and add leeks.  Cover and
  cook over medium low heat for 10-15 minutes, until leeks are just
  barely soft. Stir in the squash, stock, thyme, salt and pepper, and
  bring mixture to a boil. Reduce heat and simmer soup about 20
  minutes. Serve soup topped with croutons.
  
  Adapted by Karen Mintzias, from "Veggie Life" (January 1995)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Barbecued Aubergine with Fresh Chive Vinaigrette
 Categories: Side dish, Grill, Vegetables
      Yield: 1 recipe
 
      2 md Aubergines
           -- sliced into l/2" rounds
      5 tb Olive oil
      1 tb Balsamic vinegar
      2 ea Garlic cloves, crushed
           Salt & pepper
      2 tb Chopped fresh chives
 
  Lightly salt the aubergine slices and leave to stand for 30 minutes
  to draw out the bitter juices.
  
  Meanwhile combine the oil, vinegar, garlic and seasoning and blend
  thoroughly.
  
  Rinse the aubergine slices and dry them thoroughly on kitchen paper.
  Place in a large bowl, add half the vinaigrette and toss thoroughly.
  
  Place on the barbecue turning regularly until golden brown on each
  side. Brush with extra vinaigrette as necessary.
  
  When cooked, remove the aubergine slices from the barbecue and toss
  with any remaining dressing. Sprinkle with the chopped chives and
  serve immediately.
  
  Judi MacDonald & Kate Bell, "The Vegetarian", (Summer 1993)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chayote & Corn Stuffed Chilies with Red Sauce
 Categories: Main dish, Vegetarian, Karen's
      Yield: 10 chiles
 
     10 lg Fresh long green chilies

MMMMM--------------------------FILLING-------------------------------
      1 tb Vegetable oil
      2 ea Garlic cloves, minced
    1/2 ea Onion, finely diced
      1 lg Chayote squash
           -- seeded, finely diced
      1 c  Corn kernels
    1/2 ts Salt
    1/2 ts Ground red chili pepper
           Black pepper, to taste
      2 tb Lemon juice
    1/2 c  Coarse breadcrumbs
      1 tb Nutritional yeast (optional)

MMMMM---------------------------BATTER--------------------------------
      1 c  Cornmeal
    2/3 c  All-purpose flour
      1 ts Baking powder
    3/4 ts Salt
  1 1/4 c  Water
           Vegetable oil, for frying

MMMMM-------------------------RED SAUCE------------------------------
      1 c  Tomato sauce
      2 ea Garlic cloves
    1/2 ea Onion
  1 1/2 c  Water
      1 tb Ground red chili pepper
    1/2 ts Salt (or to taste)
    1/4 ts Cinnamon
    1/4 ts Ground cumin
 
  Roast chile peppers according to your favorite method.  (I don't have
  a gas stove or other type of open flame, so I heat the oven to the
  hottest temperature, then bake the peppers on a heavy-duty baking
  sheet, turning if necessary to char all sides.  The roasted peppers
  are placed in a bowl, covered, then allowed to steam a few minutes to
  help facilitate removal of the peels.)
  
  Carefully remove peels from roasted peppers, leaving stems attached.
  Remove seeds by cutting a slit along one side of each pepper and
  gently scraping and rinsing out seeds and attached membranes.  Pat
  dry and set aside.
  
  FILLING: In a heavy skillet, heat oil on medium-high.  Add garlic,
  onion and chayote; cook until onion is translucent and mixture begins
  to brown, stirring frequently.  Remove pan from heat and add corn,
  chili pepper, salt, black pepper, and lemon juice, stirring to
  combine well. Gently mix in breadcrumbs and nutritional yeast.
  
  On a flat surface, open up one pepper at a time and spread about 3
  tablespoons of the filling mixture down the center of each.
  Carefully roll sides of pepper around filling to enclose, pressing
  firmly to shape. (Chiles may be prepared ahead of time to this point,
  covered, and refrigerated up to 24 hours.)
  
  BATTER: In a pie plate or shallow dish, stir together cornmeal, flour,
  baking powder and salt.  Gradually mix in water to form a batter of
  medium consistency.
  
  Heat 1-1/2 inches of oil in a large skillet over medium heat.
  Lightly roll each stuffed chili pepper in flour.  Carefully coat each
  pepper with batter, as evenly as possible, using stem to help drag
  chili through mixture, and a spoon to spread batter over top of chili
  if necessary. Fry chilies in hot oil, two at a time, until lightly
  browned, turning once. It should take about 3 to 4 minutes per side.
  Remove and drain on absorbent paper.  (The temperature and freshness
  of the oil is important. If conditions are right, each chili will
  absorb LESS than 1 tablespoon of oil.)
  
  (If chiles must be prepared in advance, reheat just before serving by
  placing them on a baking sheet in a preheated 350 F. oven until hot
  and crisp.)
  
  RED SAUCE: In a food processor or blender, puree garlic and onion with
  tomato sauce. Transfer to a saucepan and add water, ground red chili
  pepper, salt, cinnamon and cumin. Cook sauce over medium heat for 30
  minutes, stirring frequently to prevent scorching.
  
  TO SERVE: Spoon a little sauce onto each plate, spreading it around
  in a spiral fashion with the back of the spoon to form a large
  circle. Place a chili onto circle of sauce, drizzling a bit of
  additional sauce over top if desired, and garnish with a few slices
  of avocado and/or some finely minced cilantro leaves.  A black bean
  salad and slices of cooling fresh melon and/or tropical fruits would
  be nice accompaniments.
  
  Copyright 1995 Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: French Dressing
 Categories: Salads, Dressings, Sauces
      Yield: 1 recipe
 
    1/2 c  Oil
           Little scraped onion
    1/4 ts Mustard
    1/2 ts Paprika
    1/2 ts Salt
           Little pepper
      1 ts Sugar
      2 dr Worcestershire sauce
      2 tb Lemon juice
 
  Mix all ingredients together and beat well. or you can out into a
  covered jar and shake hard until blended. Keep in a cold place. A
  milder dressing may be made by omitting the onion, mustard and
  Worcestershire sauce. The seasonings are a matter of personal
  preference. Instead of lemon juice, you may wish to use cider
  vinegar; or for a pleasant change, tarragon vinegar. Always serve
  French dressing cold.
  
  Many of the recipes in this collection did not contain amounts or oven
  temperatures. I have typed them in as they appear in the book, typos
  and all.
  
  Depression Era Recipes by Patricia R. Wagner.  Posted by Carolyn Shaw
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chocolate-Cinnamon Torte with Mocha Fudge Glaze
 Categories: Bakery, Cakes, Desserts, Vegetarian
      Yield: 16 servings
 
MMMMM----------------------------CAKE---------------------------------
      8 oz Tofu
      2 c  Granular sweetener
           -- (such as Sucanat)
    3/4 c  Oil
      1 c  Water
      1 tb Vanilla extract
      2 c  All-purpose flour
    3/4 c  Cocoa powder
      2 ts Ground cinnamon
      1 ts Baking soda
      1 ts Cream of tartar

MMMMM---------------------MOCHA FUDGE GLAZE--------------------------
    1/4 c  Margarine or oil
    1/4 c  Cocoa powder
      3 tb Water
      1 ts Instant espresso powder
  1 1/2 c  Granular sweetener
      1 ts Vanilla extract
           Ground cinnamon for garnish
 
  For CAKE: Preheat oven to 350 F.  Oil a 10- or 12-inch springform
  pan; dust lightly with a bit of cocoa powder.
  
  Using electric mixer, blend tofu with sweetener on low speed until
  mixture is paste-like.  Increase speed and beat until tofu is
  thoroughly blended and mixture is shiny and the consistency of thick
  syrup. (Don't worry about undissolved granules of sweetener which may
  remain; they will dissolve later on when the liquids are added.)
  
  Add oil, water and vanilla to tofu mixture, beating until thoroughly
  combined.  Sift together flour, cinnamon, baking soda, cream of
  tartar, and cocoa powder. Blend sifted dry ingredients into liquid
  mixture. Pour batter into prepared pan and bake until tester inserted
  in center comes out clean, about 40-50 minutes.  Transfer to rack and
  cool completely.
  
  GLAZE: In a small saucepan, combine all ingredients. Cook and stir
  over medium heat until mixture is shiny and completely smooth.  Let
  mixture come to a boil, then immediately remove from heat.  Let cool
  10 minutes. Stir vigorously before using.
  
  To assemble cake:  Remove sides from pan.  If necessary, slice off
  top of cake to make surface even, then invert cake on rack set over a
  pan to catch drips of excess glaze.  Remove pan bottom from cake.
  Pour glaze evenly over top of cake, allowing some to drip down sides
  also. Use a knife or spatula to spread glaze around sides.  Transfer
  to serving platter. Decorate by sprinkling additional ground cinnamon
  over cake, using stencils to create shapes or a pattern if desired.
  
  Variation: A mixture of chopped toasted nuts and ground cinnamon may
  be pressed onto sides of freshly glazed cake instead of sprinkling
  plain cinnamon over top.
  
  Copyright 1995 Karen Mintzias Non-commercial distribution permitted
  with attribution to source.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Samosas with Spicy Pumpkin Filling
 Categories: Bakery, Indian, Vegetarian, Karen's
      Yield: 1 batch
 
MMMMM------------------------SAMOSA DOUGH-----------------------------
  1 1/2 c  Flour
    1/4 ts Salt
    1/4 c  Oil
      5 tb Cold water
           -- or as needed

MMMMM--------------------------FILLING-------------------------------
      1 tb Oil
    1/2 md Onion
      2 ea Garlic cloves
     16 oz Cooked pumpkin puree
           -- canned or homemade
      1 tb Lemon juice
    1/2 ts Salt, or to taste
    1/2 ts Cayenne pepper, or to taste
    1/4 ts Ground cumin
    1/4 ts Ground coriander
    1/8 ts Turmeric
    1/8 ts Ground ginger
    1/8 ts Ground cinnamon
    1/8 ts Ground cardamom
    1/4 ts Sugar
           Oil, for frying
 
  In a food processor or by hand, combine flour and salt.  Add oil,
  mixing until flour resembles fine crumbs.  Add just enough cold water
  to form a medium-soft dough.  (If using a food processor, dough will
  form a ball and leave sides of work bowl.)  Refrigerate dough,
  covered, while you prepare filling.
  
  In a skillet, saute onion and garlic in 1 tablespoon oil.  When onion
  and garlic are soft and translucent, add pumpkin and seasonings. Cook
  over medium heat, stirring frequently, until mixture it thick, about
  10 minutes. Set aside to cool before filling samosas.
  
  Assembly:  Roll out small 1-inch balls of dough into very thin
  circles. Cut each circle in half.  Place a rounded teaspoonful of
  filling into the middle of one semi-circle, then roll dough up to
  encase filling, forming a cone-shape in which the circle's rounded
  edge becomes the wide end of the cone.  Pinch wide end of cone
  closed. Repeat for remaining dough and filling until all samosas are
  filled.
  
  Heat a couple of inches of oil over moderately-low heat.  Fry samosas
  in hot oil until golden brown and crisp.  Remove and drain on
  absorbent paper.
  
  Copyright 1995 Karen Mintzias Non-commercial distribution permitted
  with attribution to source.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kouloura
 Categories: Bakery, Greek, Breads
      Yield: 1 loaf
 
      3 c  Plain flour
      1 pk Active dry yeast
    1/2 c  Warm water
    1/2 c  Warm soymilk
           -- (water may be substitued)
      1 ts Salt
      2 ts Sugar
      2 tb Oil
           Sesame seeds
 
  Dissolve yeast in warm water.  Mix in remaining ingredients except
  sesame seeds, using more or less flour, as necessary, to form a
  workable dough.
  
  Knead dough until smooth; shape into a ball and place in an oiled
  bowl. Cover and let rise in warm place until doubled in bulk.  Punch
  down and turn out onto a floured surface to shape.  Form dough into a
  thick rope about 20 inches in length, slightly tapered at each end.
  Place rope in the shape of a ring on a greased baking sheet,
  overlapping and tucking under ends.  Cover and let rise again.
  
  Preheat oven to 375 F. (190 C.).  Brush bread with water and sprinkle
  with sesame seeds.  Bake until bread is golden brown, about 30
  minutes.
  
  Variation - Elioti (Olive Bread):
  
  Prepare 1 quantity of Kouloura dough, as directed above. During first
  rising, saute 1 medium onion in 1 tablespoon olive oil until
  transparent. Lightly smash 1 cup of Greek black olives with a wooden
  mallet or knife handle to split; remove pits from olives.  Mix olives
  and onions together and let cool.
  
  After punching down dough, turn onto a floured surface and roll out
  to form a rectangle about 1/2 inch thick.  Cover rectangle with onion
  and olive mixture, leaving a border around edges.  Starting at one
  long end, roll up dough and shape into a loaf.  Press edges closed.
  
  Place loaf on a greased baking sheet and slash diagonally in three or
  four places.  Cover and let rise again until double in size.  Bake in
  a preheated 375 F. (190 C.) oven about 35-40 minutes.
  
  Adapted by Karen Mintzias, from "The Complete Middle East Cookbook"
  by Tess
   Mallos
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dijon Shredded Carrot Salad
 Categories: Salads, Appetizers, Side dish, Vegetables
      Yield: 4 servings
 
      2 tb Lemon juice
      1 ts Dijon mustard
      1 tb Extra virgin olive oil
      2 ea Garlic cloves, minced
  1 1/2 tb Parsley
      6 sm Carrots, grated
      1 bn Arugula
           - torn into bite-size pieces
 
  Whisk together lemon juice, mustard and olive oil.  Blend in garlic
  and parsley.  Pour dressing over grated carrots and toss to coat
  well. Serve over arugula.
  
  Adapted by Karen Mintzias, from "Delicious!" (June 1995)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: New Potatoes with Roasted Garlic
 Categories: Side dishes, Grill, Vegetables
      Yield: 4 servings
 
      2 lb Potatoes, sliced
      4 cl Garlic
      1 tb Olive oil
    1/4 ts Salt
      4 ea Rosemary sprigs
      1 tb Olive oil
      1 tb White wine vinegar
      2 ts Dijon
    1/4 ts Pepper
 
  Tear off 36 x 18 piece of heavy foil.  Fold in half to make a double
  thickness of foil.  In large mixing bowl combine sliced potatoes,
  unpeeled garlic cloves, 1 T olive oil and salt; toss gently.  Place
  potato mixture in the center of the foil.  Top with rosemary sprigs.
  Bring up the two opposite edges of the foil and seal with a double
  fold. Fold remaining ends to completely enclose the potato mixture,
  leaving space for steam to build. Preheat gas grill.  Place foil
  packet on grill over medium heat. Cover and grill about 35 minutes or
  until potatoes are tender. Discard reosemary sprigs.  Meanwhile, in
  jar combine 1 T olive oil, vinegar, mustard and pepper.  Squeeze the
  paste from the grilled garlic cloves into jar. Cover; shake well.
  Pour garlic mixture over grilled potatoes; toss gently to coat.
  
  "BH & G Gas Grill Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Mixed Veggies
 Categories: Side dish, Grill, Vegetables
      Yield: 4 servings
 
  1 1/2 lb Mixed Vegetables
      3 tb Olive oil
      1 tb Basil, chopped
      1 tb Thyme, chopped
    1/2 ts Onion powder
    1/4 ts Pepper
    1/8 ts Mustard
    1/8 ts Paprika
      1 ea Garlic clove, minced
 
  If using potatoes, halve and cook, covered, in a small amount of
  boiling water for about 10 minutes.  Drain.  Prepare other veggies as
  needed. Prepare seasoning mixture and brush on prepared vegetables.
  Preheat gas grill.  Place vegetables on a piece of heavy foil or on
  grill rack. Cover and grill until tender.  Turn occasionally and
  brush with seasoned mixture.
  
  "BH & G Gas Grill Cookbook"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Caldo Verde (Cabbage and Potato Soup)
 Categories: Soups, Portuguese, Appetizers, Vegetables
      Yield: 4 servings
 
      1 l  Water
      4 md Potatoes
           Salt
    1/2 sm Cabbage
      2 tb Olive oil
           Black pepper
 
  Remove coarse veins and leaves from the cabbage and discard them.
  Shred the cabbage finely. Bring the water to the boil in a large
  saucepan. Add the potatoes and salt to taste. Cover the pan, reduce
  the heat and cook the potatoes until they are tender. Remove the
  potatoes and mash them. Return the mashed potatoes to the pan and
  stir to mix. Add the shredded cabbage, olive oil and pepper to taste.
  Bring the mixture to the boil and cook, uncovered, for 5 minutes.
  Adjust the seasoning and serve.
  
  Jane Grigson (ed.) "The World Atlas of Food. A Gourmet's Guide to the
  Great Regional Dishes of the World".  Posted by Heiko Ebeling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Rice, Corn and Grilled Vegetable Salad
 Categories: Salads, Grill, Side dish, Vegetables
      Yield: 6 servings
 
  1 1/2 c  Brown rice
      4 ea Zucchini, halved lengthwise
      1 lg Red onion, cut crosswise
           -- into 3 thick slices
    1/4 c  Olive oil, plus...
    1/3 c  Olive oil
      5 tb Soy sauce
      3 tb Worcestershire sauce
  1 1/2 c  Mesquite wood chips
           -- soaked in cold water
           -- for 1 hour (optional)
      2 c  Fresh corn kernels
    2/3 c  Fresh orange juice
      1 tb Fresh lemon juice
    1/2 c  Chopped Italian parsley
 
  Cook rice in a large pot of boiling salted water until just tender,
  about 30 minutes.  Drain well.  Let cool to room temperature.
  
  Combine 1/4 cup oil, 2 tablespoons soy sauce and 2 tablespoons
  Worcestershire sauce; pour over zucchini and onion slices in a shallow
  dish.  Let marinate 30 minutes, turning vegetables over once during
  this time.
  
  Prepare barbecue (medium-high heat).  When coals turn white, drain
  mesquite chips (if using) and scatter over coals.  When chips begin
  to smoke, place onion and zucchini on grill, seasoning with salt and
  pepper. Cover and cook until tender and brown (about 8 minutes),
  turning occasionally and brushing with marinade.  Remove vegetables
  from grill. Cut onion slices into quarters and zucchini into 1-inch
  pieces. Place in a serving dish with cooled rice and corn.
  
  Whisk together orange juice, lemon juice, 1/3 cup oil, 3 tablespoons
  soy sauce and 1 tablespoon Worcestershire sauce.  Pour 1 cup of
  dressing over salad and toss to combine.  Stir in parsley and season
  with salt and pepper.  Serve salad with additional dressing on the
  side.
  
  Adapted by Karen Mintzias, "Bon Appetit" (July 1995)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pineapple Upside-Down Cake
 Categories: Bakery, Desserts, Cakes, Vegetarian, Karen's
      Yield: 8 servings
 
MMMMM--------------------------TOPPING-------------------------------
     16 oz Canned pineapple rings
           -- (packed in juice)
    1/4 c  Reserved pineapple juice
      1 tb Vegetable oil
           -OR- melted margarine
    1/2 c  Brown granular sweetener
           -- such as Sucanat

MMMMM----------------------------CAKE---------------------------------
     12 oz Pineapple juice concentrate
           -- (frozen), thawed
    1/4 c  Oil
    1/2 ts Vanilla extract; OR...
    1/4 ts -Finely grated lemon peel
      2 c  All-purpose flour
      1 ts Baking soda
    1/4 ts Salt
 
  Preheat oven to 375F.
  
  TOPPING: Drain pineapple slices completely, reserving 1/4 cup juice.
  (Drink or refrigerate the remainder of the pineapple juice from can.)
  Coat the bottom and sides of a square 13" x 7" glass baking dish (or
  similar pan) with 1 tablespoon oil.  Sprinkle granular sweetener
  evenly over bottom of pan, then pour the reserved pineapple juice
  over sweetener until evenly covered.  Carefully lay pineapple slices
  over bottom of pan, cutting some slices into smaller pieces to fill
  centers and spaces between rings.
  
  CAKE: Using an electric mixer, beat together thawed pineapple juice
  concentrate, oil and flavoring until thoroughly combined.  Add flour,
  baking soda and salt; beat just until batter is smooth.  Immediately
  pour over pineapple slices in prepared pan.  Bake 25-30 minutes. Cool
  in pan 10 minutes. Run a knife around edge of cake, then invert pan
  over a flat surface to remove cake. Cut into squares to serve.
  
  Variation: Try using apple or pear slices instead of pineapple, and
  apple juice concentrate instead of the pineapple juice concentrate.
  Substitute 2 teaspoons of baking powder for the baking soda, and
  flavor cake with ground cinnamon and cloves.
  
  Copyright 1995 Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pecan Tart
 Categories: Bakery, Desserts, Nuts, Vegetarian, Karen's
      Yield: 8 servings
 
MMMMM---------------------------CRUST--------------------------------
  1 1/2 c  Flour
    1/8 ts Salt
    1/2 ts Ground cinnamon
    1/4 ts Ground allspice or cloves
    1/3 c  Oil
    1/4 c  Cold water

MMMMM--------------------------FILLING-------------------------------
      8 oz Pitted dates
      3 tb Maple syrup
      3 tb Water or more syrup
    1/4 ts Ground cinnamon or allspice
      6 oz Pecans (halves or pieces)
           -OR- other nuts, chopped
 
  Preheat oven to 375 F.
  
  CRUST: In food processor, combine flour, salt, cinnamon and allspice.
  Add oil and process until mixture resembles fine crumbs, about 10
  seconds. Add water and process another 10 seconds, until ingredients
  are evenly combined and form tiny beads of dough.  Transfer to an
  ungreased 9" tart pan and press crumbs onto bottom and sides of pan
  to form crust. Set aside while you prepare filling.
  
  FILLING: Finely mince dates and combine with remaining ingredients.
  Mix thoroughly, then spread filling evenly in crust.  Bake for about
  30 minutes, until crust and top of filling are both nicely browned.
  
  NOTES: Depending on your individual preference, you may wish to add
  more liquid and/or flavoring (water, syrup, orange juice, grated
  orange or lemon rind, liqueur, etc) to this recipe.  Other nuts work
  well too, particularly coarsely chopped almonds or macadamia nuts.
  
  Copyright 1995 Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kalter Kartoffelsalat (cold Potato Salad)
 Categories: Salads, German, Vegetables
      Yield: 6 servings
 
      6 lg Potatoes
           Boiling water
    1/2 ts Salt
      1 md Onion, minced
      3 tb Vinegar
    1/2 ts Mustard
      1 ts Sugar
      2 ts Dillseed
 
  *  Potatoes should be peeled and quartered.
  
  In medium saucepan cook potatoes in boiling salted water until tender.
  Drain, reserving 3/4 cup of potato water.  Dice potatoes. Add oil and
  minced onion; toss gently.  In small saucepan bring the 3/4 cup potato
  water to a boil; pour over potatoes and onion.  Keep at room
  temperature for 2 to 3 hours.  Stir in vinegar, mustard, sugar, and
  dillseed. Potato salad will be creamy.  Serve at room temperature.
  
  "International Creative Cookbooks"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange Grapefruit Salad
 Categories: Salads, Fruits, Low-fat
      Yield: 4 servings
 
      1 lg Orange; Preferably Navel,
           -Peeled And Sectioned
      1 lg Grapefruit; Peeled And
           -Sectioned
      1 lg Green Onion W/Top; Chopped
      1 tb Vegetable Oil From List
      1 tb White Vinegar
      4 lg Lettuce Leaves
 
  In a medium bowl, combine the orange and grapefruit sections with the
  green onion.  Cover and chill.  When ready to serve, mix the oil and
  vinegar together with a fork and toss lightly with the fruit mixture.
  Divide the fruit mixture into 4 portions and serve on lettuce leaves.
  
  Nutrition Per Serving:
  
  Source Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mark's Version of Falafels
 Categories: Appetizers, Middle east, Snacks, Lunch, Mark's
      Yield: 1 recipe
 
      2 c  Chick peas
      4 ea Garlic cloves, minced
      1 sm Onion, minced
      1 tb Coriander
  1 1/2 tb Cumin
           Several dashes tabasco
      3 tb Wholewheat flour
           Salt & pepper
    1/4 c  Parsley, minced
           Stock, as needed
 
  Soak chick peas, rinse well, cover with fresh water, bring to a boil &
  simmer until very tender.  Depending on how fresh the chick peas are
  will determine how long this will take.  Give them about 1 1/2 hours.
  Drain well & set aside to cool.
  
  When cool, place chick peas in food processor bowl & blend until very
  smooth.  If you have a large enough bowl, add the rest of the
  ingredients, except the stock, & mix in the blender.  If the bowl is
  not large enough, you will have to do this in batches.  Then add the
  ingredients in order, mixing well after each addition.  Add a little
  stock if the mixture appears too dry or looks as if it is not going
  to hold together very well. Cover & set aside for 30 minutes.
  
  Shape into patties.  If the patties do not hold together very well,
  you may want to add a little more flour, but be careful, you do not
  want to make them too floury.  Place on a lightly oiled baking sheet
  & gently flatten.  This amount should make 15 to 18 patties, so make
  them a reasonable size.  Preheat the oven to 350F.  Bake the falafel
  patties for 5 minutes, remove trays, flip the patties & return to the
  oven for another 5 minutes.  Remove from trays & cool on wire racks.
  
  To serve: Heat some olive oil in a good heavy skillet, you can
  choose: I use 2 tb of olive oil, or you could deep fry them in a wok.
  If using the wok method, crumble one dried red chile into the oil as
  it is heating. When the oil is hot, fry the falafel patties until
  golden.  Flip & fry the other side.  Remove from the oil, drain &
  serve.
  
  Either serve the falafel as part of a Middle Eastern platter including
  some baba ganouj, hummus, tabouleh, lettuce, tomatoes, green onions &
  pita.  Or, make up a sauce using tahini & hot sauce, warm a pita
  bread, slice the top off, spread the tahini paste in the pita, drop
  in two patties, cover with lettuce, tomatoes & green onions.  Either
  a great snack or a main meal.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato-Basil Soup
 Categories: Appetizers, Soups, Vegetables, Mark's
      Yield: 6 servings
 
      2 lb Tomatoes, diced
      2 ea Garlic cloves, coarsely
           -- chopped
      2 tb Olive oil
    1/4 c  Dry red wine
      5 c  Vegetable stock
      1 cn Tomato paste, optional
      2 bn Basil, coarsely chopped
           Salt
           Freshly ground black pepper
 
  The tomatoes need to be diced into bite-sized pieces.  Set aside.
  
  Heat olive oil until it is warmed.  Add the garlic & saute it very
  gently only until it becomes fragrant.  Add the tomatoes, stir once &
  add the remaining ingredients except the basil & salt & pepper.
  Raise the heat a little, cover & let the soup cook gently without
  ever letting it quite come to the boil.  Let it cook like this for 45
  minutes.  You want the tomatoes to be softened.  Add the seasonings &
  the basil.  Cook long enough to warm the basil through.  Serve with
  freshly baked, crusty, Italian bread.
  
  MARK'S NOTE: If you want a thin soup, omit the tomato paste.  If you
  want it to be thicker, add the paste, but it will make quite a
  difference to the texture of the soup.  If serving as a lunch, or
  with only a light main course, then the paste makes this a rich &
  satisfying soup: if serving purely as an appetizer, then omit the
  tomato paste.
  
  Also, do not let the soup come to a full rolling boil.  It is best
  served warmed.  Once you add the basil, you may want to switch the
  heat off & let the soup sit for a while, reheating just before
  serving.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinata de Ciuperci (Marinated Mushrooms)
 Categories: Appetizers, Romanian, Vegetables
      Yield: 1 recipe
 
      2 lb Button mushrooms
      1 c  Oil
           Salt, to taste
      2 c  Vinegar
      2 ea Bay leaves
           Peppercorns, to taste
 
  Wash mushrooms well and cut off tips of stems. Place on a cloth to
  dry. Heat oil to boiling, add mushrooms and saute for about 15 min or
  until tender. Place mushrooms in half quart or quart jars. Add salt,
  about 1 ts to a quart jar. Add bay leaves and peppercorns to vinegar
  and bring to a boil. Simmer for about ten more minutes. Pour hot
  vinegar over mushrooms and seal jars.
  
  Recipe Posted by Mike
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vinete (Eggplant)
 Categories: Appetizers, Romanian, Vegetables
      Yield: 1 recipe
 
      1 ea Eggplant
      1 md Onion, grated
      1 ts Lemon juice
    1/4 c  Vegetable oil
           Salt (to taste)
 
  Broil eggplant on all sides until well cooked. Scrape off skin and
  mash well with a wooden spoon. Add salt to taste. Mix grated onion
  with 1 teaspoon of the oil and add to eggplant. Add remaining oil to
  eggplant slowly, stirring constantly. Add lemon juice and serve as an
  appetizer on crackers or bread.
  
  Recipe Posted by Mike
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice & Corn Salad
 Categories: Appetizers, Salads, Rice
      Yield: 4 serving
 
      1 c  Corn kernels, frozen
      1 c  Brown rice, cooked
      1 ea Tomato, coarsely chopped
    1/4 c  Green pepper, chopped
    1/4 c  Scallions, chopped
    1/8 c  Cilantro or parsley or
           -- dill, chopped finely

MMMMM--------------------------DRESSING-------------------------------
      1 tb Wine vinegar
      1 tb Water
      1 tb Soy sauce, low sodium
    1/4 ts Dijon mustard
           Several dashes Tabasco
 
  Thaw the corn in a colander under running water.  Mix with the brown
  rice, tomato, green pepper, scallins and herbs in a serving bowl.  In
  a small jar or bowl, mix the dressing ingredients together
  thoroughly. Pour the dressing over the salad and mix well.  for best
  flavor, cover and chill for at least 2 hours before serving.  If
  you're in a rush the salad may also be served soon after mixing.
  
  McDougall
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Rosemary Potatoes
 Categories: Side dish, Vegetables
      Yield: 8 servings
 
  2 1/2 lb Small red potatoes
           Olive oil
           Seasoning salt
           Dried rosemary leaves
 
  This a method more so than a recipe.  For those who require
  quantities, I recommend about 1/4 cup oil, about 2 tsp seasoning
  salt, and about 2 TBS dried rosemary leaves. Cut potatoes into
  quarters, about bite-size pieces. Do not peel.  In a large bowl, toss
  potatoes in oil to coat. There shouldn't be a lot of oil left in the
  bowl. Sprinkle with seasoning salt and rosemary leaves, then turn a
  couple of times to coat. Cover a large baking sheet with aluminum
  foil and spray LIGHTLY with cooking spray. Place potatoes on a single
  layer on the sheet. Roast in a pre-heated 400 degree oven for 45 to
  55 minutes, until golden brown and slightly puffed. You may turn
  potatoes once, after 25 minutes, if you wish. Serve ASAP from oven.
  If desired you may adjust seasoning (more salt) before serving.
  
  Source Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Four Bean Salad
 Categories: Salads, Side dish, Vegetables
      Yield: 8 servings
 
      1 cn 16 oz cut green beans
      1 cn 16 oz dark red kidney beans
      1 cn 16 oz yellow wax beans
      1 cn 16 oz chick peas
      1 c  Celery, diced
    1/2 c  Onion, minced
    1/2 c  Green pepper, minced
    1/2 c  Cider vinegar
    1/2 c  Salad oil
    1/2 c  Sugar
      1 ts Salt
    1/4 ts Pepper
 
  Drain all beans, place in mixing bowl.  Add green bell pepper, celery
  and onion.  Mix oil and vinegar with sugar, salt and pepper.  Pour
  over bean mixture. Mix together. Transfer to large non metalic
  container. Cover and refrigerate overnight or longer for flavors to
  blend. Occasionally stir the mixture.
  
  Serve with slotted spoon.
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Curried Tomatoes
 Categories: Side dish, Vegetables
      Yield: 6 servings
 
      6 lg Tomatoes, peeled
      1 c  Tomato sauce
      2 ts Curry powder
      2 tb Currant jelly
      3 tb Fresh bread crumbs
 
  Preheat oven to 400 degrees F.
  
  Cut deep, narrow holes in the tomatoes (be careful not to go all the
  way through). Place the tomatoes in a buttered baking dish.
  
  Combine the tomato sauce, curry powder and currant jelly in saucepan.
  Heat 5 minutes, pour over tomatoes (particularly inside the hollows)
  and bake 15 minutes.
  
  Remove tomatoes from oven. Then turn on broiler.
  
  Sprinkle bread crumbs over tomatoes and place under broiler to brown.
  
  Adapted from Pearl Byrd Foster, "Classic American Cooking" posted by
  Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Tomatoes Stuffed with Leeks
 Categories: Side dish, Vegetables
      Yield: 6 servings
 
      6 md Tomatoes
      1 lg Or 2 small leeks
      4 tb Olive oil
           Salt & pepper
           Tabasco sauce
      6 tb Dry bread crumbs
      3 ts Olive oil
      3 tb Chopped parsley
 
  Preheat oven to 400 F.
  
  Grease a shallow baking dish or pan large enough to hold the 6
  tomatoes. Wash tomatoes and cut off stem end (not too close). Using a
  teaspoon, scoop out seeds and pulp and discard. Turn tomatoes upside
  down on paper towels to drain and place in baking dish.
  
  Wash leeks very thoroughly and pat dry.  Cut away the tough green
  tips. Lay the leek pieces flat on a cutting board and slice crosswise
  very fine. Heat the 4 tablespoons butter in a saute' pan, add leeks
  and cook until soft (do not overcook). Season with salt, pepper, and
  Tabasco.
  
  Spoon 1/6 of the cooked leeks into each tomato, then a tablespoon of
  breadcrumbs over them.  Place a 1/2 ts olive oil on top of each
  tomato. Lower oven temperature to 350 F and bake for 12 minutes.
  
  Sprinkle with chopped parsley and serve.
  
  Adapted from Pearl Byrd Foster, "Classic American Cooking"  posted by
  Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Acorn Squash Baked with Pineapple
 Categories: Side dish, Fruits, Vegetables
      Yield: 6 servings
 
      3 ea Acorn squash, halved
      2 tb Dry sherry
      2 tb Brown sugar
      6 tb Olive oil
    1/2 c  Crushed pineapple, drained
    1/4 ts Ground nutmeg
      1 ts Salt
 
  Preheat oven to 425 F.
  
  Scoop out the squash seeds and fibers and discard.  Place squash in
  greased baking dish.  Put 1 teaspoon each of sherry, brown sugar, and
  oil in each squash half.
  
  Cover and bake for 30 minutes or until tender.  Scoop squash out of
  shells but leave a wall about 1/4 inch thick.  Mash squash and
  combine with remaining 4 tablespoons oil, pineapple, nutmeg and salt,
  beating well to blend.
  
  Spoon back into shells and return to oven to bake for 15 minutes more.
  
  Adapted from Pearl Byrd Foster, "Classic American Cooking" Posted by
  Jeff Pruett.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Caponata
 Categories: Main dish, Italian, Vegetables
      Yield: 6 servings
 
    1/2 c  Raisins
      2 tb Capers
    1/4 c  Black olives, preferably oil
           -- cured, chopped
    1/4 c  Basil, chopped
    1/4 c  Oregsno, chopped
      1 ea Eggplant
    1/2 ts Salt
      2 ea Garlic cloves, minced
      5 tb Olive oil
      1 ea Red or green bell pepper,
           -- chopped
      1 ea Yellow onion, chopped
      2 ea Tomatoes, chopped
    1/4 c  Balsamic vinegar
           Salt & pepper
 
  Soak raisins in hot water until plump, about 5 minutes.  Drain &
  place in a bowl with the next four ingredients.  Set aside.
  
  Cut eggplant in half lengthwise.  Sprinkle cut sides with salt &
  allow to drain in a colander for 20 minutes.  Wipe off salt & pat
  dry.  Cut into 1 inch cubes & set aside.
  
  Saute half the garlic in 3 tb olive oil over medium-low heat until
  just browned.  About 3 minutes.  Add eggplant & saute, stirring
  frequently, until soft & just browned, about 8 minutes.
  
  Saute remaining garlic in the rest of the oil in a separate pot over
  medium low heat for 3 minutes.  Add bell pepper & onion & saute till
  onion is golden brown.  Do not overcook.  Add tomatoes & cook for 2
  minutes. Add this mixture to the eggplant.
  
  Deglaze the pot used for the peppers by returning to stove & raising
  the heat.  Pour in vinegar & quickly swirl.  Pour over eggplant
  mixture.  Add raisins plus salt & pepper, mix thoroughly & remove
  from the heat.  Set aside to let flavours blend for at least 30
  minutes.  Pour over hot polenta to serve.
  
  "Vegetarian Gourmet" Spring 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Polenta with Broccoli
 Categories: Side dish, Italian, Vegetarian
      Yield: 6 cups
 
  6 1/2 c  Water
      1 c  Broccoli florets
      1 ts Salt
      2 c  Cornmeal
      2 tb Margarine
 
  Bring water to a boil in a large stockpot.  Add broccoli & salt &
  boil for one minute.  Sprinkle in the cornmeal gradually, stirring
  constantly with a wooden spoon.  When the cornmeal has been added,
  reduce heat to low. Cook & stir until the polenta begins to thicken &
  pulls away from the side, it should take about 30 minutes.  Remove
  from heat & stir in the margarine.
  
  To serve, top with marinara sauce or caponata.  Spread onto an oiled
  baking sheet, cover & refrigerate for later use as a pizza crust or
  for sandwiches.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Polenta Stuffed Peppers
 Categories: Main dish, Italian, Vegetarian
      Yield: 6 servings
 
      6 c  Water
      2 ea Red bell peppers
      2 ea Green bell peppers
      2 ea Yellow bell peppers
      6 c  Polenta, cooked
      2 tb Olive oil
 
  Preheat oven to 350F.  Oil a deep baking dish.
  
  Bring water to a boil in a stock pot.  Meanwhile, cut off bell pepper
  tops & reserve.  Remove seeds & ribs.  Parboil peppers in gently
  boiling water until tender-crisp.  Don't overcook, they only need
  about 2 minutes. Drain.
  
  Stuff each pepper with 1 cup polenta.  Place in prepared baking dish &
  replace the tops.  Drizzle with olive oil.  Bake until the peppers are
  tender, about 30 minutes.  Serve hot.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Polenta With Mushrooms
 Categories: Main dish, Italian, Vegetarian
      Yield: 6 servings
 
      6 c  Polenta, cooked
      1 ea Garlic clove, quartered
      2 tb Olive oil
      1 lb Mushrooms, sliced
      2 tb Basil, chopped
      1 pn Dried red pepper flakes
           Salt & pepper
 
  Preheat oven to 350F.
  
  Spoon polenta into an oiled 8" X 12" baking dish & set aside.
  
  Saute garlic in olive oil over medium-low heat until garlic begins to
  brown.  About 5 minutes.  Remove garlic with a slotted spoon &
  discard. Add mushrooms & saute in flavoured oil until they soften.
  They will only need 5 minutes or so.  Stir in the basil, red pepper,
  salt & pepper. Spread evenly over prepared polenta & bake for 15
  minutes.  Serve hot.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spinach Polenta Topping
 Categories: Main dish, Italian, Vegetarian
      Yield: 6 servings
 
      2 tb Raisins
      1 ea Garlic clove, quartered
    1/4 c  Olive oil
      2 tb Pine nuts
     20 oz Fresh spinach, washed,
           -- dried & chopped
 
  Soak raisins in hot water until they are plump, about 5 minutes.
  Drain & set aside.
  
  Saute garlic in oil over mdium-low heat until garlic begins to brown,
  about 5 minutes.  Remove garlicx & discard, reserve flavoured oil.
  
  Add raisins & pine nuts & saute until the nuts are golden, 3 minutes.
  Add spinach & continue to saute until the spinach has softened, about
  5 minutes.  Spread over polenta & serve.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini Quesadillas
 Categories: Main dish, Mexican, Vegetarian
      Yield: 4 servings
 
      3 ea Flour or corn tortillas
    1/2 c  Green onions, thinly sliced
      1 md Jalapeno chile, seeded &
           -- minced
      2 c  Zucchini, julienned
      1 c  Corn niblets
    1/4 c  Black olives, sliced
 
  Preheat oven to 400F.  Place one tortilla on an ungreased oven baking
  sheet & layer with half the remaining ingredients.  Top with a second
  tortilla & the rest of the filling.  Finish with the final tortilla.
  Bake about 10 minutes, till the tortilla are browned around the
  edges.  Cut into quarters & serve hot.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spinach Salad With Cactus & Hot Chiles
 Categories: Salads, Mexican, Side dish, Vegetables
      Yield: 8 servings
 
      2 ea Dried red Anaheim chiles,
           -- seeded & stemmed
      1 tb Olive oil
      1 bn Fresh spinach, rinsed &
           -- stemmed
    1/4 lb Watercress, rinsed & stemmed
      1 ea Red onion, thinly sliced
    1/2 ea Avocado, peeled, pitted &
           -- sliced
      2 ts Lime juice
      1 c  Cauliflower florets, thinly
           -- sliced
     10 ea Cherry tomatoes, halved
      1 ea Jar nopalitos, 14.5 oz,
           -- drained & diced*

MMMMM--------------------CILANTRO VINAIGRETTE-------------------------
      3 tb Olive oil
      3 tb Lime juice
    1/3 c  White wine vinegar
      2 tb Balsamic vinegar
      1 tb Tamari
      3 ea Garlic cloves, minced
    1/4 c  Cilantro, chopped
 
  Cut chiles into strips with scissors & saute in oil for 2 to 3 minutes
  over medium-high heat.  Stir constantly to avoid burning.  Remove &
  drain on paper towels.  Reserve the flavoured oil for the vinaigrette.
  
  Toss spinach & watercress together in a large serving bowl.  Layer
  remaining salad ingredients & top with chiles.
  
  VINAIGRETTE: Combine all vinaigrette ingredients in a small bowl &
  stir in the reserved oil that was used to cook the chiles.  Pour over
  prepared salad & serve.
  
  *Nopalitos are the green pads of the prickly pear cactus.  Found in
  Mexican or Spanish style supermarkets.  Well worth looking for, they
  also make a great side dish in their own right.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanish Rice
 Categories: Side dish, Mexican, Rice, Vegetables
      Yield: 6 servings
 
      1 pn Red chiles, crushed
      1 pn Cumin
      2 tb Olive oil
      1 c  Red or green bell pepper,
           -- chopped
      1 c  Green onions, thinly sliced
      2 ea Garlic cloves, minced
      1 c  Basmati rice, uncooked
      2 c  Vegetable stock, boiling
      2 c  Mexican style stewed tomatoe
           Cilantro, chopped, optional
 
  Saute chile flakes & cumin in olive oil in a large skillet.  Add bell
  pepper, green onions & garlic & saute until tender-crisp, about 3
  minutes. Stir in rice & saute until the rice is translucent.  Add the
  vegetable stock, stir well, cover & simmer for 10 minutes.
  
  Add tomatoes, re-cover & continue to simmer, stirring on occasion,
  until all the liquid has been absorbed.  Garnish with cilantro &
  serve hot.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Refried Black Beans
 Categories: Main dish, Mexican, Vegetarian
      Yield: 6 servings
 
      4 ea Plum tomatoes
      1 c  Green onions, finely chopped
      1 ea Celery rib, chopped
      3 ea Garlic cloves, minced
      2 tb Olive oil
      6 c  Black beans, cooked
 
  Plunge tomatoes into boiling water for 30 seconds.  Remove from water
  with a slotted spoon & slide off skins.  Chop & set aside.
  
  Saute green onions, celery & garlic in oil over medium heat until
  tender, give it about 5 minutes.  Add the beans & reduce the heat to
  low.  As the beans are cooking, mash them with a potato masher or a
  strong fork (Mark's Note: I stress a strong fork, I've mangled
  several doing this).  Add tomatoes & simmer for 10 minutes.  Serve
  hot.
  
  Roll up in warmed flour tortillas topped with fresh salad vegetables &
  jalapeno chiles.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: South-Western Black Eyed Peas
 Categories: Main dish, Mexican, Vegetarian
      Yield: 6 servings
 
      1 c  Dried black eyed peas
      4 c  Water
    1/4 ts Red chile flakes, crushed
    1/2 ts Cumin
      2 tb Olive oil
    3/4 c  Green onions, thinly sliced
      2 ea Celery ribs, thinly sliced
      3 ea Garlic cloves, minced
      2 c  Mexican style stewed Tomatoe
 
  Rinse beans, cover in water & bring to a boil.  Cook for 3 minutes,
  remove from heat & let sit for 1 hour.  Drain & rinse.  Cover with
  fresh water, bring back to a boil & cook for 30 minutes.  Drain & set
  side.
  
  Saute chile flakes in oil for 1 minute.  Add green onions, celery,
  garlic & beans.  Cook over medium heat, stirring, for 5 minutes.
  Stir in the tomatoes.  Reduce heat & simmer for 30 minutes.  Serve
  hot.
  
  MARK'S NOTE: I really do not think that black-eyed peas need this much
  cooking.  When making this dish, I omit the soaking stage & just cook
  for 30 minutes & then let them finish cooking with the remaining
  ingredients.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Fajitas
 Categories: Main dish, Mexican, Vegetables
      Yield: 6 servings
 
      1 lg Red onion, thinly sliced
      1 ea Red bell pepper, cut into
           -- small strips
      1 ea Green bell pepper, cut into
           -- small strips
      2 tb Olive oil
      4 ea Garlic cloves, minced
      1 c  Mushrooms, sliced
      2 c  Yellow squash, diced
      2 c  Broccoli florets
      2 c  Mexican style stewed tomatoe
      1 pn Cayenne pepper
     12 ea Flour tortillas
 
  Preheat oven to 250F.
  
  Saute onion & bell peppers in olive oil over medium heat for 3 or 4
  minutes.  Add garlic & mushrooms & stir fry for another 2 minutes.
  Add squash & broccoli & continue to stir-fry until the vegetables are
  tender-crisp.  Drain the tomatoes & add them.  Reduce the heat & cook
  for 5 to 10 minutes.  The liquid should be reduced but not evaporated.
  
  Wrap tortillas in tin foil & place in oven to warm.  Wrap filling
  inside tortillas & serve.
  
  MARK'S NOTE: Use whatever vegetables you can get.  I replace the
  squash with zucchini & often use cauliflower in place of broccoli.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetarian Burritos Grande
 Categories: Main dish, Mexican, Vegetables
      Yield: 6 servings
 
MMMMM------------------------BASTING OIL-----------------------------
    1/3 c  Olive oil
      3 ea Garlic cloves, minced
      1 tb Cilantro, chopped
    1/2 ts Gumin
    1/4 ts Red chile flakes, crushed
    1/4 ts Oregano

MMMMM----------------------BURRITO FILLING---------------------------
      1 ea Red bell pepper
      1 ea Green bell pepper
      1 ea Yellow bell pepper
      1 ea Anaheim pepper
      3 md Yellow squash
      1 lg Red onion, sliced
      6 ea Flour tortillas
      3 c  Black beans, cooked
    1/4 c  Cilantro, chopped
 
  OIL: Combine all ingredients for basting oil in a small bowl.  Cover
  & set aside at room temperature for at least 2 hours.
  
  FILLING: Cut peppers, bell & chile, along with the squash in half,
  lengthwise.  Remove seeds from the peppers.  Using a pastry brush,
  coat them with the basting oil.  Grill under a broiler or on a
  prepared grill. Baste & turn until tender, about 5 minutes per side.
  Remove from heat & when cool enough to handle, chop.
  
  TO ASSEMBLE: Spoon beans slightly off centre on tortilla & top with
  grilled vegetables & cilantro.  Fold & eat.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Devilled Corn
 Categories: Appetizers, Vegetables, Mark's
      Yield: 1 recipes
 
           Corn, as necessary

MMMMM------------------------BASTING OIL-----------------------------
    1/4 c  Olive oil
    1/4 c  Vegetable oil
      1 tb Sweet Hungarian paprika
      1 pn Cayenne
      1 ts Whole cumin seeds, lightly
           -- crushed in a mortar &
           -- pestle
           Salt & pepper, as necessary
 
  Use only unhusked corn.  Soak in water for at least 30 minutes.
  Prepare either a grill or preheat an oven to 375F.
  
  While the corn is soaking, whisk together all the basting ingredients.
  When the corn has soaked for 30 minutes, carefully peel back the
  husks & remove the silk.  Do not remove the husks entirely.  Using a
  pastry brush, brush the oil over the corn.  Close up the husks & tie
  them closed.  You need to ensure that the corn is well wrapped
  otherwise it will dry out as it grills.
  
  Place on grill & grill for 15 minutes, turning frequently.  If you do
  not turn the corn, it will burn.  Or, bake in the middle of the
  preheated oven for 20 to 25 minutes.  Remove husks & serve
  immediately.  Or let cool & refrigerate & serve as part of a salad
  buffet.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Leesa's Inspired Cold Potato Salad
 Categories: Side dish, Salads, Vegetables, Mark's
      Yield: 1 recipe
 
      1 lb Small new potatoes, unpeeled
      1 ea Lime, halved
           Salt & pepper
           Ground serrano chile
           Jalapeno chiles, sliced
 
  Place the potatoes in a pot of water & bring to a boil.  If the
  potatoes are quite small, leave whole, if larger you may need to
  halve or quarter them, but do not make them too small.  Simmer
  potatoes until they are cooked through, but do not overcook them.
  Remove from heat, drain & plunge into cold water to stop them
  cooking.  Chil lightly in the refrigerator.
  
  When ready to serve, slice the potatoes fairly thickly.  Sprinkle with
  salt & pepper & generously spray with the juice of 1/2 a lime, use a
  whole lime if they are small.  Sprinkle with serrano chile powder
  (this is available from Mexican or Spanish style supermarkets &
  imparts a more smoky flavour than ground red chiles) & garnish with
  jalapenoes.  Serve as part of a salad buffet.
  
  This is an excellent dish to take on a picnic.  Prepare it at the
  picnic, just cook the potatoes before you go & serve as part of a
  salad.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Spiced "Chips"
 Categories: Side dish, Grill, Vegetables, Mark's
      Yield: 1 recipe
 
      1 lb Potatoes, sliced into fries
           -- & parboiled

MMMMM-------------------------SPICE MIX------------------------------
      3 tb Olive oil
      3 tb Vegetable oil
      2 ea Garlic cloves, minced
      1 pn Cayenne
           Salt & pepper
  1 1/2 ts Chili powder
 
  Mix together the spice mix.  When the potatoes have been parboiled,
  drain them & plunge immediately into the prepared spice mix.  Toss
  gently & remove to a prepared grill.  Kebob baskets are very helpful
  here.  Grill over hot coals until the chips are done to their desired
  consistency.  Any left over spice mix can be used to baste as the
  potatoes continue to cook.
  
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fusilli With Rosemary & Zucchini
 Categories: Salads, Pasta, Side dish, Mark's
      Yield: 4 servings
 
      8 oz Fusilli
    1/2 c  Zucchini, chopped into bite-
           -- sized pieces
      2 tb Rosemary, chopped
      3 ea Garlic cloves, minced
      1 md Tomato, diced
           Salt & pepper
      3 tb Olive oil
      2 tb Red wine vinegar
 
  Cook pasta until *al dente*.  About 1 minute before it has finished
  cooking, add the chopped zucchini.  Remove from heat & drain.  Let
  cool slightly.
  
  While the pasta is cooking.  Whisk together the oil, wine vinegar,
  salt, pepper & garlic.  Turn into a bowl & toss in the rosemary &
  tomato.  When the pasta & zucchini have cooked, toss with the
  marinade.  Let cool to room temperature & then lightly chill before
  serving.
  
  NOTE: Obviously, fresh rosemary is best for this dish, but it can be
  made with dried.  I roughly crush the dried rosemary in a mortar &
  pestle before using it.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato, Lime & Tortilla Soup
 Categories: Soups, Mexican, Appetizers, Vegetables
      Yield: 4 servings
 
      1 c  Onions, chopped
      4 ea Garlic cloves, chopped
      3 tb Vegetable oil
      2 ea Jalapeno chiles, minced
      1 ts Cumin
    1/2 ts Oregano
  3 1/2 c  Tomatoes, chopped
      3 c  Stock
    1/3 c  Lime juice
           Salt, to taste
           Tortilla chips, crumbled
           Cilantro, chopped
 
  In a soup pot, saute onions & garlic in oil until softened.  Add the
  chiles, cumin & oregano & saute a few more minutes.  Add tomatoes &
  sprinkle with a little salt.  Cover the pot & cook gently until the
  tomatoes begin to release their juices.  Stir occasionally.  Add
  stock & simmer, covered, for 15 minutes.  Add lime juice & check the
  seasoning.
  
  Serve topped with crumbled tortilla chips (I find that these are not
  necessary) & garnish with cilantro.
  
  "Sundays at Moosewood Restaurant"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Bean Tostada
 Categories: Main dish, Mexican, Vegetables
      Yield: 4 servings
 
      8 ea Corn tortillas
           Vegetable oil, for frying

MMMMM------------------------BLACK BEANS-----------------------------
  1 1/3 c  Dried black beans, cooked
      3 md Onions, chopped
      3 ea Garlic cloves, minced
  1 1/2 ts Cumin
  1 1/2 ts Coriander
      1 ts Chiles, minced
    1/4 c  Oil
      1 md Tomato, chopped
      2 ea Oranges, juiced
           Salt, to taste

MMMMM-------------------------GUACAMOLE------------------------------
      2 lg Avocadoes
      1 lg Garlic clove, minced
      1 ea Lemon, juiced
           Salt, to taste

MMMMM-------------------------GARNISHES------------------------------
           Lettuce, shredded
           Salsa
           Tomatoes, chopped
 
  Once beans have cooked, drain & set aside.
  
  Pour oil into small skillet to a depth of 1/2" & heat.  Fry the
  tortillas, one at a time, for 1 minute on each side until they are
  crisp.  Drain & set aside.
  
  Saute the onions, garlic, cumin, coriander & chiles in 1/4 c oil in a
  medium skillet until the onions are soft.  Add the black beans & mash
  as they cook.  Add the tomatoes & orange juice.  Cover & simmer over
  very low heat for 10 minutes.  Stir frequently to prevent sticking.
  Add salt.
  
  Make the guacamole by slicing the avocadoes in half & scoop out the
  flesh. Mash till smooth & add garlic, lemon juice & salt.
  
  Layer the tostadas.  Start with a crisp tortilla, cover with lettuce,
  black beans, guacamole, tomates & salsa.
  
  "Sundays at Moosewood Restaurant"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Green Beans
 Categories: Side dish, Mexican, Vegetables
      Yield: 4 servings
 
      1 md Onion, thinly sliced
      1 lg Garlic clove, minced
      1 tb Chiles, minced
      2 tb Vegetable oil
      2 c  Green beans stemmed & halved
    3/4 c  Tomato, chopped
    1/2 c  Water
           Salt
 
  In a medium sized skillet, saute the onions, garlic & chiles in the
  oil till the onions are soft.  Add the beans, tomatoes & water.
  Cover & simmer on a medium heat until the beans are tender, 5 to 15
  minutes.  Stir occasionally.  Season & serve.
  
  "Sundays at Moosewood Restaurant"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gnocchi Primavera
 Categories: Main dish, Italian, Pasta, Vegetarian
      Yield: 8 servings
 
MMMMM----------------------PRIMAVERA SAUCE---------------------------
    1/4 ts Crushed red chile flakes
      2 ea Bay leaves
      2 tb Olive oil
      1 c  Red onions, chopped
      4 ea Garlic cloves, chopped
    1/4 c  Green bell pepper, diced
      2 c  Zucchini, cubed
    1/4 c  Dry white wine
      2 ea 28 oz cans whole plum
           -- tomates
      1 cn Tomato paste
    2/3 c  Peas, fresh or frozen

MMMMM--------------------------GNOCCHI-------------------------------
      6 md Potatoes, peeled & quartered
      4 c  Semolina flour
 
  SAUCE: Heat red chile flakes & bay leaves in oil in a large pot for 1
  minute.  Add onion, garlic & green pepper & saute for 3 minutes.
  Stir in zucchini & simmer for 5 minutes.  Add wine & simmer for a
  further minute. Stir in tomatoes followed by the tomato paste & cook
  gently for 20 minutes.  Remove from heat & set aside.
  
  GNOCCHI: Cook potatoes until they can be pierced with a fork.  Drain &
  mash thoroughly.  Add 3 c semoina & knead until a dough forms.  Add
  more flour as necessary until the dough is no longer sticky.  Divide
  into quarters & turn onto a floured surface.
  
  Roll each quarter into a cylinder no more than 2" in diameter & cut
  into 1" slices.  With a floured fork & thumb, make an indentation in
  the centre of each slice & with a gentle rolling motion flip over to
  form gnocchi. Set aside & repeat until all dough has been prepared in
  this way.
  
  Fill a very large pot with salted water & bring to a full rolling
  boil. Place gnocchi in the water, lower to a simmer & stir gently
  occasionally. The gnocchi will rise to the surface when it is done.
  When this happens, simmer for 8 minutes.  Remove with a slotted spoon
  & place in a casserole. Preheat oven to 350F.
  
  When all the gnocchi has been cooked, toss with the sauce & bake in
  the oven for 15 minutes.  Do not cover.  Serve hot.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potatoes Primavera
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
     10 lg Mushrooms, cleaned &
           -- quartered
      2 md Zucchini, cut into 1"
           -- cubes
      2 md Red bell peppers, seeded &
           -- cut into 1" cubes
      2 md Potatoes, scrubbed & cut
           -- into 1" cubes
      1 md Onion, coarsely chopped
      5 ts Olive oil
           Salt & pepper
 
  Preheat oven to 425F.  In a large roasting pan, toss together all
  ingredients except salt & pepper.  Roast for about 45 minutes, or
  until vegetables are nicely browned and potatoes are tender, stirring
  occasionally. Sprinkle with salt & pepper. Serve hot or at room
  temperature.
  
  Posted by Jean Cash
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Almost No-Cal Red Beans & Rice
 Categories: Main dish, Rice, Vegetarian
      Yield: 8 servings
 
      1 lb Dry red kidney beans
  2 1/2 c  Celery, finely chopped
      2 ea Green bell peppers,
           -- seeded & finely chopped
      2 md Onions, finely chopped
      5 ea Bay leaves
      6 ea Plum tomatoes
           Hot pepper sauce
 
  Cover beans with water (2-inches above beans).  Let soak all day or
  overnight.  Drain, then replace water just to cover the beans.  Throw
  in all the vegetables.  Bring to boil, reduce heat to simmer for
  about 45 minutes.  When beans start cracking and showing white)
  they're done.
  
  Serve with cooked rice, white, or brown.  Add hot pepper sauce to
  taste.
  
  Makes 8 servings.
  
  Recipe by Sara David on AT&T's Interchange, Posted by David Pileggi
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Apple Rings
 Categories: Bakery, Desserts, Fruits
      Yield: 4 servings
 
      4 ea Baking Apples
    1/2 c  Brown Sugar
    1/2 ts Powdered Cloves
    1/2 ts Cinnamon
    1/2 c  Sweetener
    1/2 c  Water
 
  Preheat oven to 400 F.
  
  Core and slice apples into 1/2" rings. place in shallow baking dish.
  In saucepan, combine and heat remaining ingredients. Pour over apples
  and bake 15 minutes or until tender, turning to baste once or twice.
  Variation: Very good with red-hot candies put in the center of each
  ring.
  
  Posted by Michelle Howe
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dorothy Flatman's Raspberry Pie
 Categories: Bakery, Desserts, Fruits
      Yield: 1 recipe
 
      2 ea Pastry for 9" pie; unbaked
      4 c  Raspberries
    1/4 c  Minute tapioca
    3/4 c  Sugar
    1/4 ts Almond extract
      1 tb Lemon juice
 
  Preheat oven to 400 degrees F.
  
  Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let
  stand 15 minutes. Fill pastry lined 9 inch pie plate with fruit
  mixture. Cover pie with top crust; seal and flute edge. Cut several
  slits in top to permit steam to escape. Bake 1 hour or until juices
  form bubbles that burst slowly. Cool.
  
  From Dorothy Flatman's kitchen 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Deep Dish Peach Cobbler
 Categories: Bakery, Desserts, Fruits
      Yield: 1 recipe
 
     16 oz Can sliced peaches in syrup
      1 tb Lemon juice
      2 tb Granulated sugar
      2 ts Cornstarch
    1/8 ts Ground cinnamon
    1/4 c  Baking mix
      2 tb Milk (to 3)
           Frozen vanilla yogurt; opt
 
  Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding
  water if necessary to make 2/3 cup; set syrup mixture aside. Turn
  peaches into 1 quart casserole and drizzle with lemon juice; set
  aside.
  
  In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon
  until free of lumps; whisk in peach juice and bring to a boil over
  medium heat, stirring often. When syrup comes to a simmer and is
  slightly thickened, pour over peaches and set aside while you make
  drip biscuits.
  
  In a small bowl, stir together baking mix and milk just to blend.
  Divide in half and spoon over peaches to make 2 drop biscuits. Bake
  20 minutes, or until topping is browned and peaches are bubbling.
  Serve warm or cold with frozen vanilla yogurt if desired.
  
  Makes 2 servings
  
  "Oregonian FoodDay", Posted by Dorothy Flatman 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanish Tofu Omelette
 Categories: Side dish, Breakfast, Tofu, Snacks
      Yield: 4 servings
 
      1 tb Olive oil
      1 ea Garlic clove, minced
      1 sm Onion, chopped
      1 md Potato, sliced
    1/4 ea Green bell pepper, diced
      1 sm Tomato, chopped
    1/4 ts Oregano
      1 lb Soft tofu, patted dry
    1/4 c  Flour
    1/4 ts Turmeric
      1 ts Nutritional yeast
           Salt & pepper to taste
 
  In a frying pan over med heat, heat the oil or water and saute the
  garlic, onion, potato, and green pepper until the potato is cooked,
  about 10 mins.
  
  In the meantime, blend the reamining ingredients in a blender until
  smooth. Add the tomato and tofu mixture to the pan and cook, covered,
  over a very low heat until the omelette is set, about 10 mins.
  
  Serve with salsa.
  
  PETA & INgrid Newkirk, "The Compassionate Cook"  Typed by Lisa
  Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cream of Asparagus Soup
 Categories: Appetizers, Soups, Vegetables
      Yield: 6 servings
 
  2 1/2 c  Vegetable broth
      1 lb Fresh asparagus, cut into
           -- 1/2" pieces
      1 lg Potato, thinly sliced
    1/2 md Onion, chopped
    1/2 c  Celery, chopped
      2 tb Flour
      2 c  Soy milk
    1/4 ts Salt
    1/4 ts Pepper
    1/4 ts Tarragon
 
  In a large saucepan over med heat, bring the broth to a boil.  Add the
  asparagus, potato, onion and celery, then reduce the heat and cook for
  25-30 mins.
  
  Pour the soup mixture into a food processor along with the flour and
  puree until smooth.  Return the soup to the saucepan, add the
  remaining ingredients, and simmer until the soup begins to thicken
  and is heated thru.
  
  Serve immediately.
  
  PETA & Ingrid Newkirk, "The Compassionate Cook"  Typed by Lisa
  Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn Chowder
 Categories: Appetizers, Soups, Vegetables
      Yield: 6 servings
 
      5 md Potatoes, chopped
      3 c  Stock
      2 ts Vegetable oil
      1 md Onion, chopped
      2 ea Stalks celery, chopped
      1 ea Red bell pepper, diced
      2 md Carrots, chopped
      1 ts Salt
      1 ts Black pepper
      1 c  Soy milk
  2 1/2 c  Frozen corn kernals
 
  In a med saucepan, boil the potatoes in the water or broth for 20
  mins.
  
  While the potatoes are cooking, heat the oil or water in a med frying
  pan over med heat.  Add the onion, celery, carrots, bell pepper,
  salt, and pepper.  Cook until just tender, about 5-7 mins.
  
  When the potatoes are soft, remove them from the saucepan and reserve
  the stock.  Blend the potatoes with the soy milk in a blender or food
  processor until smooth.
  
  Return the soup to the saucepan and stir in the corn, onion mixture,
  and enough of the reserved stock to achieve a creamy thick
  consistency. Heat thoroughly before serving.
  
  PETA & INgrid Newkirk, "The Compassionate Cook"  Typed by Lisa
  Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: French Onion Soup
 Categories: Appetizers, French, Soups, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable oil
      2 lg Onions, sliced
    1/4 c  Flour
      4 c  Water
    1/4 c  Soy sauce
      4 ea Slices French bread, toasted
           -- or croutons
 
  Heat the oil or water in a large saucepan over med heat.  Add the
  onions and cook for 2 mins.  Add the flour and stir until the onions
  are well coated.  Add the water and soy sauce or tamari, and stir
  well. Bring the soup to a boil, then turn the heat to low and simmer,
  covered, until the onions are tender.  Add more water if soup becomes
  too thick.
  
  Serve in individual bowls topped with bread or croutons.
  
  PETA & Ingrid Newkirk, "The Compassionate Cook"  Typed by Lisa
  Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cream of Broccoli Soup
 Categories: Appetizers, Soups, Vegetables
      Yield: 6 servings
 
      1 lb Broccoli
      1 md Onion, quartered
      1 ea Garlic clove
      2 c  Vegetable stock
    1/4 c  Flour
  2 1/2 c  Soy milk
      2 tb Soy sauce
      2 ts Basil
           Salt & pepper, to taste
 
  Cut the broccoli into florets and slice about 1/4 of the top of each
  stem. Reserve 1c of florets.
  
  Put the broccoli, onion, garlic, and broth or water in a large
  saucepan. Bring to a boil, then reduce heat to med and cook until the
  vegetables are tender, about 15 mins.
  
  Put all the ingredients into a food processor and add the flour.
  Process until smooth.  Return the soup to the saucepan; add the
  remaining ingredients and the florets.  Cook over med heat until the
  soup thickens and is heated thru.
  
  Season to taste with the salt and pepper and serve.
  
  PETA & Ingrid Newkirk, "The Compassionate Cook"  Typed by Lisa
  Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Minestrone Soup
 Categories: Appetizers, Soups, Pasta, Vegetables
      Yield: 10 servings
 
      1 tb Olive oil
      1 c  Onion, thinly sliced
      6 ea Garlic cloves, minced
      1 c  Carrots, diced
      1 c  Celery, diced
      2 md Zucchini, diced
      3 c  Cabbage, shredded
      2 ts Oregano
  1 1/2 tb Basil
      2 ts Salt
    1/2 ts Black pepper
      6 c  Vegetable broth
     28 oz Can tomatoes with juice
  1 1/2 c  Canned cannelini beans,
           -- rinsed & drained
      2 c  Water
      1 c  Elbow macaroni
 
  Heat oil in a large pot over med heat.  Add onion and garlic, and
  saute until soft.  Add carrots and cerely and cook for 5 mins.
  
  Add zucchini, stir well, and cook 2-3 mins.
  
  Add cabbage and cook 5 mins more.
  
  Add oregano, basil, salt, and pepper.  Cook 2 more mins.  Add broth
  and tomatoes, lower heat, and cook for 2 to 2 1/2 hours, uncovered.
  
  Add canned beans and water.  Continue cooking for 15-20 mins.
  
  Cook elbows or ditalini in boiling salted water for 8-10 mins, or
  until done.  Add drained pasta to soup and stir well.  Serve.
  
  Susan Powter, "Food"  Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Barbecue Baked Beans
 Categories: Side dish, Lunch, Snacks, Vegetarian
      Yield: 6 servings
 
      3 ts Canola oil
      2 cn Pinto beans, rinsed &
           -- drained
      3 md Onions, 2 chopped, 1 sliced
      2 lg Green bell peppers, diced
      4 ea Garlic cloves, minced
      3 tb Prepared mustard
      2 tb Chili powder
  1 1/2 ts Salt
      8 oz Tomato sauce
    1/4 c  Chili sauce
    1/2 c  Cider vinegar
    1/4 c  Brown sugar
    1/2 ts Hot sauce
      2 c  Vegetable broth
 
  Preheat oven to 350F.
  
  Heat 2 ts of oil in skillet.  Saute chopped onion, garlic and green
  peppers until onions are lightly browned, about 10 mins.
  
  Add all the other ingredients except sliced onions.
  
  Pour mixture into lightly oiled roasting pan using the remaining 1 ts
  of oil.
  
  Arrange sliced onions on top.  Bake for 1 hour uncovered.  The beans
  should look nice and brown.
  
  Susan Powter, "Food"  Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Melokhia (Egyptian herb soup)
 Categories: Soups, Egyptian, Vegetarian
      Yield: 6 servings
 
    125 g  Dried melokhia leaves -=OR=-
      1 kg Fresh melokhia leaves*
  1 1/2 l  Strong stock
           Salt
           Black pepper
     25 g  Olive oil
      3 ea Garlic cloves, crushed
      1 tb Ground coriander
    1/2 ts Cayenne pepper
 
  Crush the dried Melokhia leaves. Put them in a bowl and moisten with a
  little hot water. Set aside until they swell and double in bulk. If
  the leaves are not brittle enough to crumble, dry them out in a warm
  oven for a few minutes. If fresh leaves are being used, wash them
  thoroughly and cut off the stalks. Spread the leaves out on a clean
  cloth to dry. Chop them finely.
  
  Put the stock in a large saucepan (you can use any stock, except
  pork). Season with salt and pepper and bring to the boil. Add the
  chopped or crumbled leaves and simmer for 10 minutes if the leaves
  are fresh and for 30 minutes if dry.
  
  Meanwhile, prepare the "Taklia" or garlic sauce. Melt the butter in a
  small frying-pan. Add the garlic and fry, stirring, until it is
  golden brown. Add the coriander and cayenne and cook, stirring, for 2
  minutes. Add the garlic mixture to the soup, cover the pan, and
  simmer for 3 minutes, stirring occasionally. Adjust the seasoning and
  serve.
  
  * "Melokhia is a soup made from an Egyptian herb similar to spinach.
  It is one of the national dishes of Egypt. Melokhia leaves are
  available dried from Greek shops, and occasionally the fresh leaves
  are available in some markets." If you can't get Melokhia, try this
  recipe with spinach. Works for me!
  
  Jane Grigson (ed.): "The World Atlas of Food. A Gourmet's Guide to the
  Great Regional Dishes of the World."  Typed by Heiko Ebeling.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Potatoes, Mark's Version
 Categories: Side dish, Indian, Vegetables, Mark's
      Yield: 4 servings
 
      4 tb Vegetable oil
      6 md Potatoes, cut into bite-
           -- sized pieces
      1 md Onion, very finely chopped
      2 ea Garlic cloves, minced
           Salt & pepper
      3 ea Dried red chiles
      1 ea Bay leaf
  1 1/2 ts Chili powder
      1 ts Turmeric
      2 ts Garam masala
    1/4 c  Cilantro, chopped
 
  Heat vegetable oil in a large saucepan with a good base over medium
  heat. When hot, put in the potatoes & stir well.  Reduce the heat to
  low & cook very gently, stirring occasionally, for 10 minutes.  Add
  the onion & garlic & continue to cook over the low heat for another
  10 minutes.  By this time, the potatoes should be cooked through.  If
  not, cook them for another 5 minutes.  Be careful that you do not
  overcook them or else you may get a soggy mess.  Season with salt &
  pepper.
  
  Crumble in the red chiles & stir in the bay leaf.  Add the remaining
  spices in order, except for the cilantro, & continue to cook over the
  low heat & stirring once or twice for a further 5 minutes.  If you
  have the heat very low, you should not have a problem with it
  sticking.  If it does stick, sprinkle in a few drops of water.  Stir
  in the cilantro & serve immediately.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aloo Gobi, Mark's Version
 Categories: Side dish, Indian, Vegetables, Mark's
      Yield: 4 servings
 
      6 tb Vegetable oil
      4 md Potatoes, cut into bite-
           -- sized pieces
      1 md Cauliflower, cut into bite-
           -- sized pieces
    1/8 ts Asafetida
      1 ts Black mustard seeds
      1 ts Whole cumin seeds
      1 ea 1" piece ginger, grated
      3 ea Dried red chiles
      1 ea Bay leaf
      2 ts Coriander, powdered
      1 ts Turmeric
      1 ts Garam masala
           Salt & pepper
    1/4 c  Cilantro, minced
 
  Heat oil until it is hot in a large, strong saucepan.  Drop in the
  prepared potatoes & cauliflower & stir well until all the pieces are
  basted in the oil.  Reduce heat to very low & cook gently, stirring
  occasionally & carefully, for 5 minutes.  Add the asafetida & a few
  seconds later the cumin seeds, followed by the black mustard seeds.
  Stir well & allow to continue cooking for 5 minutes or until the
  vegetables are almost cooked through.
  
  Stir in the rest of the spices in the order listed.  If you want your
  aloo gobi hotter, crumble the chiles.  If not, leave whole & then
  remove before serving.  Mix well & let simmer over the very low heat
  for another 7 minutes.  If it sticks, sprinkle in a few drops of
  water, but try to avoid doing this if possible.  The vegetables
  should now be well cooked.  Stir in the cilantro, being careful notb
  to break the vegetables.  Serve immediately.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corny Potato Chowder
 Categories: Soups, Appetizers, Vegetables
      Yield: 4 servings
 
      3 c  Vegetable satock
      6 lg Potatoes, diced
      1 c  Onions, chopped
    1/2 c  Red bell pepper, chopped
    1/2 c  Yellow bell pepper, chopped
      1 ea Celery rib, sliced
    1/2 ts Turmeric
      1 tb Tamari
      1 c  Soy milk
      2 tb Cornstarch
     10 oz Corn kernels, thawed
 
  Bring stock to a boil in a soup pot.  Add the potatoes, onion,
  peppers, celery, turmeric & return to a boil.  Reduce heat, cover &
  simmer until all the vegetables are tender.  This should take 10 to
  15 minutes.
  
  Combine the tamari, soy milk & cornstarch in a bowl.  Gradually pour
  into the chowder, stirring constantly to prevent lumps from forming.
  Add the thawed corn.  Lower heat once more & simmer gently, stirring
  occasionally, until the liquid has been reduced & the howder is
  fairly thick.  This can take up to 15 minutes.  Serve hot.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Warm Broccoli & Potato Salad.
 Categories: Salads, Appetizers, Vegetables
      Yield: 8 servings
 
      6 md Potatoes, cubed
      2 c  Broccoli florets

MMMMM--------------------------DRESSING-------------------------------
    1/4 c  Orange juice
      3 tb Olive oil
      3 tb White wine vinegar
      2 ts Basil
      1 ea Garlic clove, minced
    1/4 ts Hot pepper sauce
      2 tb Parsley, chopped
      2 ea Green onions, thinly sliced
           Salt & white pepper
 
  Preheat oven to 150F.
  
  Place potatoes in a pot with enough water to cover & parboil for 10
  minutes.  Remove with a slotted spoon & save the water.  Transfer
  potatoes to a baking sheet & place in oven.  Meanwhile, blanch the
  broccoli in the reserved water for one minute only.  Remove & add to
  the potatoes in the oven.
  
  DRESSING:  Combine the first five ingredients in a small saucepan &
  bring to a boil.  Remove from the heat & stir in the remaining
  ingredients.
  
  Remove vegetables from the oven & toss with the dressing ensuring that
  they are thoroughly coated.  Serve immediately.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mashed Potatoes Biablo
 Categories: Side dish, Vegetables
      Yield: 6 servings
 
      8 md Potatoes, peeled
      1 c  Soy milk
      2 tb Margarine
      2 ts Lemon juice
      1 tb Dijon
      1 ts Turmeric
      1 ds Cayenne
      2 tb Parsley, chopped
 
  Place potatoes in a large pot, cover with water, lightly salted, &
  boil until tender.  Drain & mash, mixing in enough soy milk to make
  the potatoes moist & fluffy.  Stir in remaining ingredients & serve.
  
  NOTE: Warm the milk to prevent the potaotes becoming heavy & lumpy as
  you mash them.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Louisiana-Stuffed Potatoes
 Categories: Side dish, Vegetables
      Yield: 6 servings
 
      6 lg Potatoes, prepared for
           -- baking

MMMMM--------------------------STUFFING-------------------------------
      1 c  Green onions, thinly sliced
      4 ea Garlic cloves, minced
    1/2 c  Celery, chopped
      8 oz Mushrooms, sliced
      2 tb Olive oil
    1/4 c  Dry white wine
      2 c  Tomatoes, chopped
    1/4 c  Black olives, sliced
      2 tb Capers
      2 tb Basil, chopped
           Hot pepper sauce, to taste
    1/4 c  Parsley, chopped
 
  Preheat oven to 425F.  Prick potatoes with a fork & place in oven &
  bake until done, about 45 minutes.
  
  STUFFING: Saute green onions, garlic, celery & mushrooms in the oil
  over medium heat until tender crisp, about 5 minutes.  Add wine,
  reduce heat, cover & simmer for 3 minutes.  Add tomatoes, capers &
  basil & simmer for a further 10 minutes, stir in the hot sauce.
  
  Scoop out the potatoes leaving only a good thick shell.  Mix the
  potato with the stuffing & stuff into the waiting shells.  Divide the
  filling evenly.  Return to the oven & bake for another 10 minutes.
  Serve garnished with parsley.
  
  Adapted from "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Carrot Salad
 Categories: Salads, Appetizers, Side dish, Vegetables
      Yield: 4 servings
 
  1 3/4 c  Carrots, grated
      2 ea Oranges, peeled, seeded &
           -- chopped
    1/3 c  Raisins
    1/4 c  Walnuts, chopped
      1 tb Olive oil
      2 tb Lime juice
    1/2 ts Cumin, ground
    1/4 ts Cinnamon
      1 ts Liquid sweetener
           Lime slices, to garnish
 
  Combine carrots, oranges, raisins & walnuts in a large bowl & set
  aside. Place remaining ingredients in a jar with a lid & shake well.
  Pour over the carrots.  Chil for at least one hour.  Garnish with
  lime slices.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Canta-Lime Dessert
 Categories: Desserts, Fruits
      Yield: 4 servings
 
      1 c  Water
  1 1/2 tb Liquid sweetener
      2 ea Limes, juice only
      4 c  Cantaloupe balls
           Fresh mint sprigs
           Lime slices
 
  Bring water & sweetener to a boil, remove from heat & cool to room
  temperature.  Mix in lime juice & set aside.
  
  Place cantaloupe in four serving dishes & pour syrup over the fruit.
  Garnish with the mint & lime slices.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Asparagus Salad & Lemon-Mustard Vinaigrette
 Categories: Salads, Appetizers, Vegetables
      Yield: 8 servings
 
      2 lb Asparagus
      1 ea Red bell pepper, roasted,
           -- peeled & cut into strips

MMMMM------------------------VINAIGRETTE-----------------------------
    1/4 c  Olive oil
      2 tb Lemon juice
      1 ts Balsamic vinegar
      1 tb Dijon
           Salt & pepper
 
  Wash & bend asparagus discarding the tough ends that break off.  Cut
  diagonally into three-inch pieces.  Fill a large pot with water &
  bring to a rolling boil.  Cook asparagus for 2 minutes.  Drain &
  rinse in cold water.  Place with pepper strips in a large serving
  bowl & set aside.
  
  VINAIGRETTE: Whisk oil, lemon juice & vinegar in a bowl.  Stir in
  mustard, salt & pepper.  Pour over the asparagus & pepper & toss to
  coat.  Serve at room temperature.
  
  "Vegetarian Gourmet" Spring, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sauteed Fiddleheads With Fresh Herbs
 Categories: Side dish, Vegetables
      Yield: 6 servings
 
      2 tb Olive oil
    3/4 c  Onions, chopped
      2 ts Garlic, minced
    1/2 c  Carrots, julienned
    1/2 ts Salt
      1 tb Cilantro, chopped
      1 tb Basil, chopped
      2 c  Fiddleheads, trimmed
 
  Heat the oil in a pot.  Saute the onions, garlic, carrots, salt &
  fresh herbs for about 3 minutes.  Add the fiddleheads & saute for a
  further 5 minutes.  Stir occasionally in order to ensure even
  cooking.  The fiddleheads should be a rich green colour & semi soft.
  Serve hot.
  
  Brother Ron Pickarski, "Friendly Foods"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Split Pea Samosas
 Categories: Appetizers, Indian, Vegetarian, Mark's
      Yield: 20 samosas
 
      1 c  Split peas, washed
      1 ts Turmeric
           Salt
      2 tb Cilantro, chopped

MMMMM---------------------------DOUGH--------------------------------
  1 1/2 c  Whole wheat flour
      1 pn Salt
      1 tb Oil
    1/2 c  Water, approximately

MMMMM---------------------------SPICES--------------------------------
      1 ts Oil
      1 sm Onion, finely chopped
    1/8 ts Asafetida
    1/2 ts Black mustard seeds
      1 ts Whole cumin seeds
      3 ea Dried red chiles, crumbled
           Salt

MMMMM----------------------FOR DEEP FRYING---------------------------
           Oil
 
  Cover the washed split peas with 2 cups water.  Add the turmeric & the
  salt.  Bring to a boil, reduce heat, cover & simmer.  Simmer until the
  split peas just start to break up, about 35 to 45 minutes.  Do not
  overcook.  Drain carefully.  Transfer to a mixing bowl & stir in the
  cilantro.  Set aside.
  
  DOUGH: Combine the flour, salt & oil.  Pour in enough water until the
  flour congeals into a ball.  Knead vigorously for 10 minutes until the
  dough is soft & pliable.  Wrap in a damp towel & let rest for at
  least 30 minutes.
  
  SPICES: Heat oil in a skillet, saute the onions until golden brown.
  Add the asafetida & a few seconds later the rest of the spices in the
  order listed.  Saute, stirring occasionally, for 5 minutes.  Pour
  into the prepared split pea mixture & let cool.
  
  ASSEMBLY & COOKING: Divide the dough into 10 balls.  Roll each ball
  out very thinly into a circle, but not so thinly that it will rip
  when you pick it up.  Cut each resultant disk in half.  Set each half
  aside, preferably covered with the damp towel to prevent drying.  Do
  all the balls of dough in this way.
  
  Take one halved disk, heap one tablespoon of split filling onto one
  half of the disk.  Lightly dampen the edges of the dough with water &
  seal into a triangular shape.  Repeat until all disks have been
  fileld & sealed in this way.
  
  Heat oil in a wok, enough to deep fry about 4 samosas at once.  When
  the oil is hot, carefully drop 4 samosas into the wok.  Fry for 3 to
  4 minutes & flip over.  The pastry should be a deep golden brown.
  When cooked, remove with a slotted spoon & drain well.
  
  Either serve immediately or let cool & freeze.  Reheat in an oven
  preheated to 300F for 10 minutes or so.  Be careful as they will burn
  very easily.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cream of Broccoli Soup
 Categories: Soups, Appetizers, Vegetables, Low-fat
      Yield: 5 servings
 
      1 ea Head of cauliflower
      2 ea Head of broccoli
      1 c  Onions, chopped
      1 c  Celery, chopped
      1 c  Red bell pepper, chopepd
    1/2 ts Oil
      2 c  Water
    1/4 c  Parsley, chopped
    1/4 c  Green onions, chopped
    1/4 c  Chives, chopped
 
  Cut cauliflower & broccoli into florets.  Steam all the cauliflower &
  half the broccoli until tender.  Puree what you have steamed with a
  small amount of water (if you use what you have steamed with you will
  get the extra flavour).  Set aside.
  
  Saute onions, celery & pepper in oil until the onions are soft.  Set
  aside.  Meanwhile, bring the water to a boil in a soup pot.  Stir in
  the puree & the sauteed onion.  Reduce heat to medium & continue to
  cook until mixture boils.  Add the parsley, green onions & chives.
  Reduce heat to low & simmer for 20 minutes.  add reserved broccoli &
  simmer for a further 10 minutes.  Serve hot.
  
  MARK'S NOTE: I'm a confirmed user of salt to bring out flavour, so I
  do use a sprinkling of salt in this recipe.
  
  "Vegetarian Gourmet, Special Low Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pineapple Mustard Salad Dressing
 Categories: Salads, Dressings, Fruits, Low-fat
      Yield: 2 cups
 
      1 c  Apple juice
      1 c  Orange juice
    1/2 c  Pineapple pieces
      2 ea Garlic cloves
    1/4 ea Avocado, peeled
      2 ts Prepared mustard
    1/2 ts Tamari
 
  Puree all ingredients in a food processor or blender.  Transfer to a
  jar & seal tightly until ready to use.
  
  Goes very well with a tossed salad
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shepherd's Pie with Veggies
 Categories: Main dish, Vegetarian, Low-fat
      Yield: 6 servings
 
      1 ea Yam or winter squash
      4 ea Zucchini, peeled
      1 lg Potato
    1/2 c  Onion, chopped
      1 tb Oil
      1 ts Oregano, dried
      1 ts Basil, dried
    1/4 ts Thyme, dried
    1/2 c  Zucchini, chopped
    1/2 c  Celery, sliced
    1/2 c  Carrot, chopped
    1/2 c  Red bell pepper, chopped
    1/2 c  Peas
    1/2 c  Corn
 
  Prehgeat oven to 400F.
  
  Pierce skin of yam in several places & bake until tender, this will
  take about 50 minutes.  Remove from oven & let cool.  Remove skin,
  mash & set aside.
  
  Cut zucchini into chunks & blend in a food processor to make zucchini
  milk.  Set aside.
  
  Place potato in a pot & cover with cold water.  Boil until tender,
  about 20 minutes.  Drain, reserving the water.  Mash the potato using
  whatever of the reserved potato water you need to make it fluffy.
  Set aside.
  
  Heat oil & saute onion for about 2 minutes.  Add the dried herbs &
  stir-fry for 2 minutes.  Add the remaining ingredients along with 1/2
  c of prepared zucchini milk.  Stir well & continue to cook until the
  carrots are tender.
  
  Turn the vegetables into a casserole, not more than 3" deep.  Spread
  mashed yams over the top & top with mashed potato.  Bake in the
  preheated oven until the topping is browned, about 30 minutes.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spinach & Rice Stew
 Categories: Main dish, Greek, Stews, Vegetarian, Low-fat
      Yield: 4 servings
 
      1 ea Onion, finely chopped
      1 tb Olive oil
    1/2 c  Rice
      2 c  Water
    1/4 ts Salt
    1/4 ts Pepper
      2 tb Dill, chopped
      2 lb Spinach, coarsely chopped
      3 ea Green onions, chopped
 
  Saute onion in heated oil for 3 minutes.  Stir in the rice, water,
  salt, pepper & dill.  Bring to a boil.  Reduce heat, cover & simmer
  until the rice is almost cooked, if using white rice this should only
  take 10 minutes or so.  If using brown, it may take 20 or 25 minutes.
  Stir occasionally during the cooking time otherwise the rice will
  stick.
  
  Mix in the spinach & cook for 5 to 8 minutes.  Stir in the green
  onions & cook for 1 more minute.  Serve hot.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Briami
 Categories: Main dish, Greek, Casseroles, Vegetarian, Low-fat
      Yield: 4 servings
 
      1 tb Olive oil
      1 ea Onion, chopped
      2 ea Garlic cloves, chopped
      1 ea Eggplant, choped
      2 ea Potatoes, chopped
      2 ea Zucchini, chopped
      2 ea Celery ribs, chopped
      3 ea Tomatoes, chopped
      1 c  Chick peas, cooked
      1 ts Lemon juice
    1/4 c  Parsley, chopped
      1 tb Oregano, chopped
      2 tb Mint, chopped
    1/4 ts Cinnamon
    1/2 ts Salt
    1/2 ts Black pepper
  1 1/2 c  Water
      2 tb Basil, chopped
 
  Heat oil in a large soup pot over medium heat.  Add all the
  ingredients with the exception of the basil.  Bring to a boil, reduce
  the heat to very low & simmer for 454 minutes.  Stir occasionally to
  prevent sticking.
  
  Garnish with basil & serve hot.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinated Eggplant
 Categories: Salads, Italian, Side dish, Vegetables, Low-fat
      Yield: 4 servings
 
      2 lb Eggplant, chopped
    1/4 c  Vegetable stock
      2 ea Tomatoes, chopped
      2 tb Tomato paste
      1 ea Onion, chopped
      2 ea Garlic cloves, minced
    1/2 c  Celery, finely chopped
      2 tb Red wine vinegar
    1/4 ts Black pepper
    1/4 ts Fennel seeds
      1 tb Capers, chopped finely
      1 ea Tomato, chopped
      2 tb Parsley, chopped
 
  Sprinkle the chopped eggplant with salt to draw out the excess
  moisture, this will intensify its flavour.  Drain in a colander for
  20 minutes. rinse thoroughly & set aside.
  
  Heat stock in a very large skillet over medium heat for 1 minute.
  Add the tomatoes, tomato paste, onion, garlic & celery & continue to
  heat for another 5 minutes.
  
  Add the eggplant, red wine vinegar, pepper, fennel & capers.  Cover &
  simmer for 20 minutes or until the eggplant is tender.  Mix in the
  last chopped tomato.  Cover & refrigerate for at least 1 hour.  Serve
  garnished with parsley.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pasta with Hot Peppers
 Categories: Main dish, Italian, Pasta, Vegetarian, Low-fat
      Yield: 4 servings
 
      1 ea Onion, finely chopped
      1 ea Red bell pepper, minced
      2 ea Fresh cayenne chiles,
           -- chopped
      1 c  Mushrooms
      1 tb Olive oil
      3 ea Tomatoes, chopped
      2 tb Basil, chopped
    1/2 ts Marjoram, dried
    1/2 ts Salt
    1/4 ts Black pepper
      3 c  Fusili pasta, uncooked
      2 tb Parsley, chopped
 
  Heat the oil & when warmed, saute the onion, bell pepper, chiles &
  mushrooms for 5 minutes.  Add the tomatoes, basil, marjoram & simmer
  for 10 minutes.  Add salt & pepper.
  
  Cook the pasta accroding to package instructions.  Drain.  Toss the
  pasta with the sauce in a serving bowl & garnish with parsley before
  serving.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cauliflower with Vinegar Sauce
 Categories: Appetizers, Spanish, Vegetables, Low-fat
      Yield: 4 servings
 
      1 ea Onion, chopped
      2 ea Garlic cloves finely chopped
      1 c  Green bell pepper, chopped
  1 1/2 ts Olive oil
  3 1/2 c  Cauliflower florets
      3 tb Vegetable stock
      3 tb White wine vinegar
      2 ts Paprika
      1 ts Cumin, ground
    1/4 ts Salt
 
  Saute the onion, garlic & bell pepper in oil for 3 minutes.  They
  should all be slightly softened.  Add the rest of the ingredients,
  cover & simmer until the cauliflower is tender, no longer than 10
  minutes.  Ser e immediately.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Simmered Lentils
 Categories: Main dish, Spanish, Vegetarian, Low-fat
      Yield: 6 servings
 
      1 c  Green or brown lentils
      4 c  Water
      1 ea Bay leaf
      1 ea Onion, chopped
      2 ea Garlic cloves, crushed
      2 ea Carrots, chopped
      2 ea Potatoes, chopped
  1 1/2 ts Sweet paprika
      1 ea Parsley sprig
    1/2 ts Salt
    1/2 ts Black pepper
      2 ts White wine vinegar
      2 tb Parsley, chopped
 
  Combine the lentils, water, bay leaf, onion, garlic, carrots,
  potatoes, paprika, parsley, salt & pepper in a soup pot & bring to a
  boil.  Reduce heat, cover & simmer until the vegetables are tender,
  this should take about 25 minutes.
  
  Discard the bay leaf & parsley sprig.  Stir in the white wine vinegar,
  garnish with freshly chopped parsley & serve.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: White Beans with Sweet Potatoes
 Categories: Main dish, Spanish, Vegetarian, Low-fat
      Yield: 4 servings
 
      1 ea Onion, chopped
      2 ea Garlic cloves, minced
      1 tb Olive oil
    1/4 c  White rice, uncooked
      2 ea Tomatoes, chopped
      1 c  Great Northern beans, cooked
      1 ea Green bell pepper, chopped
      2 ea Sweet potatoes, peeled &
           -- cubed
      1 c  Water
    1/2 ts Salt
      2 tb Parsley, chopped
 
  Saute onion & garlic in oil until translucent, about 2 minutes.  Add
  rice & saute for 3 minutes.  Add the rest of the ingredients, with the
  exception of the parsley & bring to a boil.  Reduce heat, cover &
  simmer until the rice is tender, about 25 minutes.  Garnish with
  parsley & serve.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Scrambled Tofu
 Categories: Side dish, Tofu, Breakfast, Lunch, Low-fat
      Yield: 4 servings
 
    1/4 c  Vegetable stock
      2 ea Potatoes, peeled & diced
      1 ea Green bell pepper, diced
      2 ea Green onions, chopped
 10 1/2 oz Firm silken tofu, crumbled
      3 tb Mellow white miso
      2 tb Water
    1/4 ts Turmeric
           Parsley, for garnish
 
  Bring the vegetable stock to a boil in a large skillet.  Add the
  potatoes, pepper & green onions.  Reduce heat & simmer until the
  potato is tender.
  
  Add tofu & cook until heated through.  Remove from heat & set aside.
  
  Stir together the remaining ingredients in a bowl.  Stir into the
  waiting potato mixture & serve imemdiately garnished with the parsley.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Carrot-Miso Pate
 Categories: Appetizers, Lunch, Spreads, Vegetables, Low-fat
      Yield: 1 recipe
 
      2 c  Carrots, sliced
      3 ea Slices ginger
      2 ea Green onions, chopped
      2 tb Mellow white miso
      1 tb Maple syrup
 
  Steam carrots, ginger & green onions until the the carrots are tender,
  about 10 minutes.  Transfer to a food processor & blend until smooth
  along with the remaining ingredients.  Spoon into a dish & serve.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fast Miso Soup
 Categories: Soups, Appetizers, Vegetarian, Low-fat
      Yield: 1 serving
 
      1 c  Vegetable stock
    1/4 c  Mushrooms, sliced
    1/2 c  Bok choy, shredded
    1/4 c  Brown rice, cooked
  1 1/2 ts Mellow white miso
      2 ts Water
 
  Combine the stock, mushrooms, bok choy & rice in a saucepan.  Bring t
  oa boil & simmer for 5 minutes.  Remove from the heat.
  
  Combine the miso & water in a small bowl.  Stir into the soup & serve
  immediately.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Navy Bean Vegetable Soup
 Categories: Soups, Vegetables, Low-fat
      Yield: 6 servings
 
      2 c  Water
    1/2 c  Onions, minced
      3 c  Vegetable broth
     15 oz Navy beans, cooked
      1 ea Potato, diced
      2 ea Carrots, thinly sliced
    2/3 c  Quick cooking barley
      1 c  Red chard, shredded
      2 tb Mellow white miso
      2 tb Water
 
  Bring 1/4 c of the water to a boil in a soup pot.  Add the onion &
  let it cook for 5 minutes.  Add the rest of the water along with the
  stock, beans, potato, carrots & barley.  Reduce heat, cover & simmer
  until all the vegetables are tender.
  
  Stir in the red chard & simmer until the chard wilts, this will only
  be a minute.  Remove the pot from the heat & set aside.
  
  Stir the miso together with the water.  Immediately stir into the
  soup & serve at once.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetables with Miso Hollandaise Sauce
 Categories: Side dish, Vegetables, Low-fat
      Yield: 6 servings
 
      6 ea White potatoes, peeled &
           -- cubed
      6 ea Carrtos, cut into 1" chunks
      2 c  Broccoli florets
     30 ea Asparagus spears
      1 ea Cauliflower head, cut into
           -- florets

MMMMM-------------------MISO-HOLLANDAISE SAUCE------------------------
 10 1/2 oz Silken tofu
      2 tb Mellow white miso
      2 tb Lemon juice
    1/4 ts Turmeric
 
  Steam the vegetables separately until each is tender-crisp.
  Immediately run each one under cold watr to stop the cooking process.
  Set aside.
  
  SAUCE: Combine all the sauce ingredients in a blender or a food
  processor & blend until smooth.
  
  Arrange the vegetables on a serving platter with the sauce on the
  side. Serve.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spinach-Miso Pasta
 Categories: Main dish, Pasta, Vegetables, Low-fat
      Yield: 1 cervings
 
    1/4 c  Vegetable stock
      2 tb Onion, minced
      1 ea Garlic clove, minced
     10 oz Spinach, washed & stemmed
      2 tb Mellow white miso
      1 pn Nutmeg
  5 1/4 oz Firm silken tofu, diced
     12 oz Pasta, uncooked
           Basil or parsley, chopped,
           -- for garnish
 
  Bring the stock to a boil in a soup pot.  Add the onion & garlic &
  cook for 5 minutes.  Add the spinach & cook for a further 2 minutes,
  or until the spinach wilts.
  
  Stir in the miso, nutmeg & tofu.  Transfer to a blender & blend in
  batches using extra water as necessary to achieve a creamy
  consistency.  Set aside.
  
  Cook the pasta *al dente*.  Drain & toss while hot with the creamy
  sauce & serve.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Garlic Carrots
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      1 lb Carrots, peeled, trimmed &
           -- split lengthwise
      1 tb Olive oil
      2 tb Water
      8 sm Garlic cloves
      1 pn Salt
           Ground black pepper
 
  Preheat oven to 350F. Arrange carrots in a 13x9" baking dish. Add oil,
  water and garlic. Cover with foil and bake until the carrots are
  fork-tender, about 30 mins.
  
  Uncover and turn carrots. Bake until they are golden, about 10 mins
  longer. Sprinkle with the salt and pepper and serve.
  
  Recipe posted by Gary Nosotti
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Polenta
 Categories: Main dish, Vegetarian
      Yield: 8 servings
 
      1 tb Olive oil
      1 c  Carrots, finely diced
      1 c  Onions, finely diced
      1 c  Celery, finely diced
      1 tb Garlic, minced
      2 ts Salt
    1/2 ts Black pepper
      1 ts Basil, dried
      4 c  Water
    1/2 c  Tomatoes, stewed & drained
  2 1/4 c  Cornmeal
      1 c  Kidney beans, cooked
 
  Heat oil in a large pot.  Saute the carrots, onions, celery & garlic
  along with the salt, pepper & basil for 8 minutes.  Cut the tomatoes
  into small pieces & add them to the pot along with the water.  Bring
  to a simmer, then add the cornmeal & kidney beans.  Mix well & cook
  for 20 minutes, stirring occasionally to prevent burning.  If it
  needs a little longer to cook through, test every two minutes.
  
  Lightly oil a 2 quart mold & press the polenta into it, smoothing out
  any air pockets.  All ow to cool to room temperature & then
  refrigerate until cold.  Unmould onto a plate, garnish if desired &
  slice.
  
  Serve with a green salad.
  
  Brother Ron Pickarski, "Friendly Foods"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pinto Bean Burgers
 Categories: Main dish, Grill, Vegetarian, Mark's
      Yield: 20 burgers
 
      2 c  Pinto beans, soaked
      4 ea Dried red chiles
      4 ea Garlic cloves, halved
      4 c  Water
    1/2 ts Sage
      2 tb Parsley
    1/2 ts Hungarian paprika
           Salt & pepper
           Flour, as needed
           Oil, for brushing
 
  Rinse soaked beans.  Cover with water, add the chiles & garlic cloves,
  bring to a boil & simmer for 1 hour or until very soft.  When cooked,
  drain well & mash with a potato masher (Note: I have tried running
  these through a processor, but their consistency is much softer).  Do
  not remove the chiles or garlic unless you really do not want the
  extra taste. Preheat the oven to 350F.
  
  Add the remaining ingredients & mix very well.  Add enough flour to
  ensure that the patties will hold together.  Divide mixture into 20
  equal portions & shape into a ball.  Flatten each ball into a pattie
  & place on a lightly oiled cookie sheet.  Brush each pattie with a
  little vegetable oil & bake for 10 minutes.  Flip the patties, brush
  with oil & bake for another 10 minutes.  The baking helps them hold
  together better.  Cool on wire racks.
  
  To serve, fry or grill as you would any burger & serve with all the
  fixings.  They also freeze reasonably well.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek-Style Garbanzo Dip
 Categories: Appetizers, Side dish, Snacks, Dips, Vegetables
      Yield: 1 recipe
 
 15 1/2 oz Can garbanzo beans, drained
           -- & rinsed
      6 tb Water
    1/4 c  Lemon juice
      1 ts Garlic, minced
  1 1/2 ts Olive oil
    1/2 ts Lemon rind, grated
      2 tb Parsley, chopped
      3 tb Green onions, sliced
    1/4 ts Oregano, dried
 
  Blend beans, water, lemon juice & garlic in a food processor, until
  smooth.  Transfer to a small bowl & stir in the rest of the
  ingredients. Cover & refrigerate until ready to serve.
  
  Makes an excellent dip for artichokes.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Artichoke Gondolas
 Categories: Appetizers, Side dish, Vegetables
      Yield: 4 servings
 
      4 lg Artichokes, fresh
    3/4 c  Sun-dried tomatoes
      1 sm Eggplant, peeled & diced
      2 c  Vegetable stock
    1/4 c  Onion, chopped
      1 tb Basil, chopped
      1 tb Oregano, chopped
      2 ea Garlic cloves, minced
    1/4 ts Black pepper
 
  Prepare the artichokes by washing under running water, pulling off the
  tough outer leaves & trimming the stem so that it can stand upright.
  Steam until a petal near the centre pulls out easily, depending on the
  size of the artichoke, this can take anywhere from 25 to 40 minutes.
  Remove from steamer.
  
  Halve artichokes lengthwise, remove & discard the centre petals & the
  fuzzy centres.  Remove outer leaves & reserve.  Trim out the hearts &
  chop finely.  Set aside.
  
  Pour boiling water over the sun-dried tomatoes & let stand for 10
  minutes before draining.  Set aside.  Meanwhile, simmer the eggplant
  in the stock for 10 minutes, drain.
  
  Blend the eggplant, tomatoes & the rest of the ingredients in a
  processor until smooth.  Stir in the artichoke hearts.  Arrange
  artichoke leaves on a serving platter.  Spoon one teaspoon of the dip
  onto the wide end of each leaf & serve.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stir-Fried Artichokes with Pea Pods & Black Mushrooms
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
    1/4 c  Tree ear mushrooms, dried
     16 ea Baby artichokes, trimmed
      2 tb Oil
      1 c  Pea pods
    1/4 c  Vegetable stock
      1 ts Cornstarch
      1 tb Dry sherry
      1 tb Tamari
    1/2 ts Ginger, grated
 
  Pour boiling water over the mushrooms & let stand for 10 minutes.
  Drain & set aside.
  
  Cook artichokes in boiling, salted water until just tender, should be
  about 10 minutes.  Drain & set aside.  When cool, cut each artichoke
  in half.
  
  Heat oil in a wok.  Stir-fry artichoke halves, pea pods & mushrooms
  for 1 minute.  Add stock, cover & simmer until the vegetables are
  tender, be careful not to overcook, they do not need long.  Whisk
  together the rest of the ingredients in a small bowl & add to the
  wok.  Cook & stir for a further 2 minutes & serve.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Artichoke Zucchini Saute
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      2 md Artichokes, fresh
      1 tb Garlic, minced
      2 ts Green onions, minced
      2 ts Olive oil
      2 c  Zucchini, sliced
    1/4 c  Dry white wine
      1 ts Thyme
    1/2 c  Tomatoes, peeled, seeded &
           -- diced
           Salt & pepper
 
  Prepare artichokes as for the "Artichoke Gondolas" recipe, but do not
  steam.  When prepared, cut into very thin strips, lengthwise.  Saute
  the artichoke strips, garlic & green onions in oil in a wok for about
  5 minutes, the artichokes ought to be tender.
  
  Add zucchini, wine & thyme & cook until the zucchini is tender, only
  another 2 minutes.  Add the tomatoes, salt & pepper & cook until
  thoroughly heated.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Artichoke Heart & Asparagus Salad with Strawberry Dressin
 Categories: Salads, Appetizers, Side dish, Vegetables
      Yield: 1 recipe
 
MMMMM---------------------------SALAD--------------------------------
      6 ea Baby artichokes
      1 lb Asparagus
     12 ea Lettuce leaves
    1/3 c  Carrots, shredded
    1/3 c  Red cabbage, shredded

MMMMM--------------------------DRESSING-------------------------------
    1/2 c  Soy milk
      1 tb Lemon juice
      1 c  Strawberries, sliced
      2 ts Liquid sweetener
    1/4 ts Allspice
 
  Prepare & cook the artichokes as described in the recipe for
  "Artichoke Gondolas".  Halve artichokes lengthwise, remove & discard
  the centre petals & fuzzy centres.  Remove & reserve the outer
  leaves.  Trim out the hearts & chop finely.  Cover & set aside.
  
  Bring about an inch of water to a boil in a large skillet.  Snap off
  the tough ends of the asparagus & discard.  Cook asparagus uncovered
  until tender.  Remove from water & chill.
  
  DRESSING: Blend together all ingredients until smooth.  Transfer to a
  small bowl & chill.
  
  ASSEMLY: Arrange lettuce leaves on individual salad plates.  Arrange
  artichoke hearts, asparagus spears, carrot & cabbage on top.  Spoon
  dressing over the plates & serve, garnished with reserved artichoke
  leaves.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruited French Toast
 Categories: Breakfast, Lunch, Vegetarian
      Yield: 2 servings
 
      1 ea Ripe banana
    1/2 c  Orange juice
      1 ts Vanilla
      1 pn Ground cinnamon
      4 sl Wholewheat bread
 
  Omitting the bread, blend the remaining ingredient in a food processor
  until smooth.  Pour into a shallow pan or bowl.
  
  Preheat a non-stick skillet or griddle over medium heat.  Oil it
  lightly. place bread in the bowl containing the fruit mixture & turn
  gently severla times until it is well coated.  Place in the skillet &
  drizzle with any leftover mixture.  Cook until lightly cooked on both
  sides.
  
  Bobbie Hinman, "Burgers 'n Fries 'n Cinnamon Buns"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beany Burgers
 Categories: Main dish, Vegetarian
      Yield: 8 burgers
 
     16 oz Can kidney beans, rinsed &
           -- drained
      2 c  Brown rice, cooked
      2 tb Tomato ketchup
    1/2 ts Garlic powder
      1 ts Oregano
      1 pn Thyme
    1/4 ts Sage
           Salt & pepper
    1/4 c  Onions, finely chopped
 
  Combine all ingredients except the onions in a large bowl.  Mash with
  either a fork or a potato masher until the beans are well mashed, the
  rice will remain a little lumpy.  Add onions & mix well.
  
  Divide mixture into 8 patties & form into 8 burgers, wet hands
  slightly to prevent them sticking to your hands.
  
  Lightly spray a non-stick griddle or skillet.  Preheat over a medium
  heat & cook until well browned on both sides.
  
  Bobbie Hinman, "Burgers 'n Fries 'n Cinnmaon Buns"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cinnamon Buns
 Categories: Bakery, Vegetarian
      Yield: 10 buns
 
MMMMM--------------------------TOPPING-------------------------------
      1 tb Oil
      3 tb Maple syrup
      2 tb Brown sugar
      2 tb Raisins
    1/2 ts Cinnamon

MMMMM--------------------------FILLING-------------------------------
      1 tb Brown sugar
    1/2 ts Cinnamon
      2 tb Raisins

MMMMM---------------------------DOUGH--------------------------------
    3/4 c  Wholewheat flour
    3/4 c  All purpose flour
      1 tb Baking powder
      1 tb Brown sugar
      3 tb Oil
    1/2 c  Orange juice
      1 ts Vanilla

MMMMM----------------------GLAZE, OPTIONAL---------------------------
    1/4 c  White sugar
  1 1/2 ts Soy milk
 
  TOPPING: Combine oil, yrup & brown sugar in a 9" pie pan.  Mix well &
  spread in pan.  Sprinkle evenly with the raisins & cinnamon.  Set
  aside.
  
  FILLING: Mix together the brown sugar & cinnamon.  Set aside, along
  with the raisins.
  
  DOUGH: Preheat oven to 375F.
  
  Combine flours, baking powder & brown sugar in a large bowl & mix
  well. add oil & mix with a fork until you have a mixture resembling
  coarse bread crumbs.
  
  Combine vanilla & orange juice in a small bowl & add to the dough.
  Mix until the mixture is evenly moistened.  Roll the dough into a
  ball on a lightly floured board & knead a few times.  Shape dough
  into a log, place a piece of waxed paper over the dough & roll into a
  rectangle, about 8" X 16".  Carefully remove waxed paper.
  
  Sprinkle dough evenly with filling & raisins & roll dough up tightly
  like a jelly roll.  Cut into 10 pieces using a sharp knife in a
  sawing motion. Place cut side up in the pan leaving about 1/2"
  between each.  Press down gently until they are just touching other.
  Bake until lightly browned, about 15 minutes.  Invert onto a plate.
  
  GLAZE: Place sugar in a small bowl, add milk & mix well.  Add more
  milk if you want a thinner glaze.  Drizzle glaze over the buns &
  serve right away. If the buns are not to be served immediately, let
  them cool before glazing.
  
  Bobbie Hinman, "Burgers 'n Fries 'n Cinnamon Buns"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garden Rice Salad
 Categories: Salads, Side dish, Rice, Vegetarian
      Yield: 4 servings
 
MMMMM---------------------------SALAD--------------------------------
  1 1/2 c  Brown rice, cooked
  1 1/4 c  Tomatoes, chopped
    3/4 c  Peas, lightly cooked
    1/4 c  Green onions, chopped
      1 tb Pine nuts

MMMMM--------------------------DRESSING-------------------------------
      2 tb Lemon juice
      1 ts Olive oil
    1/4 ts Black pepper
      1 pn Garlic powder
    1/2 ts Oregano
    1/2 ts Basil
 
  Toss together the sald ingredients in a medium bowl & set aside.
  
  Mix together the salad dressing ingredients.  Pour over the salad,
  continuing to stir as you pour.  Toss together & refrigerate until
  ready to serve.
  
  MARK'S NOTES:  I've found that a little more oil is needed, no more
  than another 1 ts.  Lightly cooked corn is nice alternative to the
  peas.  In place of the garlic powder, use 1 minced garlic clove.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dairy Free Fettuccine Alfredo
 Categories: Main dish, Pasta, Vegetarian, Mark's
      Yield: 2 servings
 
  1 1/2 tb Olive oil
      2 ea Garlic cloves, minced
    3/4 c  Plain soy milk
      2 ts All-purpose flour
      3 tb Nutritional yeast
      1 pn Nutmeg
      3 c  Fettuccine noodles, cooked
 
  Heat oil over medium heat in a large skillet & lightly saute the
  garlic until it is fragrant.  Stir in the flour & continue to stir
  for 1 minute. Slowly pour in the milk & continue to stir until the
  sauce is smooth. Continue to stir until the sauce begins to thicken.
  Turn of the heat & stir in the nutritional yeast.  Sprinkle with
  nutmeg & serve over cooked noodles.  Serve immediately.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Blueberries with Orange Liqueur and Lavender
 Categories: Desserts, Fruits, Sauces
      Yield: 5 half-pints
 
      1 c  Orange-flavored liqueur
      1 c  Water
      1 c  Sugar
  1 1/2 lb Fresh blueberries
     20 ea Fresh lavender flower heads
 
  Prepare the jars, lids and boiling-water bath.
  
  Combine liqueur, water and sugar in a pan and cook over medium-high
  heat, stirring frequently, until sugar is dissolved and the mixture
  has come to a boil.  Remove the pan from the heat.
  
  Meanwhile, pick over, wash and dry the blueberries.  Then pack them
  in hot, dry jars, placing four lavender flower heads in each jar.
  Leave 1/2" headspace.  Pour the hot liquid into the jars, just
  covering the berries. Wipe rims with a clean towel and attach lids
  securely. Place the jars in the boiling-water bath and, when water
  returns to a full boil, process for 15 minutes.  Remove the jars,
  cool, label and store.
  
  From Maggie Oster's "Herbs in the Pantry" article in "The Herb
  Companion." August/September 1995, Vol. 7, No. 6.  Pg. 34. Electronic
  format by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Plums in Plum Wine with Rosemary
 Categories: Desserts, Fruits
      Yield: 2 quarts
 
  2 1/2 c  Fresh plums
  2 1/2 c  Plum wine
  1 1/2 c  Water
      2 c  Sugar
      6 ea 3" sprigs fresh rosemary
 
  Wash and dry the plums, then prick each one several times with a
  toothpick or skewer.
  
  Combine the plum wine, water, sugar and two rosemary sprigs in a
  nonreactive pan and cook over medium-high heat, stirring frequently,
  until the mixture boils and sugar is dissolved.  Remove the pan from
  the heat, cover, and let steep for 30 minutes.
  
  Prepare the jars, lids and boiling-water bath.  Remove the rosemary
  and bring the liquid to a boil over medium-high heat, stirring
  occasionally. Fill each hot, dry jar with plums and two rosemary
  sprigs, leaving 1/2" headspace.  Pour the liquid over the fruit until
  just covered. Wipe the rims with a clean towel and attach lids
  securely. Place the jars in the boiling-water bath and, when water
  returns to a boil, process for 25 minutes.  Remove the jars, cool,
  label and store.
  
  From Maggie Oster's "Herbs in the Pantry" article in "The Herb
  Companion." August/September 1995, Vol. 7, No. 6.  Pg. 34. Electronic
  format by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garrett's Smoked Tomato Dressing
 Categories: Salads, Condiments, Dressings
      Yield: 3 cups
 
      1 lg Fresh tomato, peeled
  2 1/2 tb Olive oil
    3/4 ts Liquid smoke
      2 tb Sugar
    1/4 ts Salt
    1/8 ts Fresh garlic, finely diced
      1 ts Capers, finely diced &
           -- drained
  1 2/3 c  Soy mayonnaise
      2 tb Parsley, chopped
 
  Cut tomato in half horizontally.  Squeeze out all juice and discard.
  Chop tomato into bite-size pieces.
  
  In a bowl, combine olive oil, Liquid Smoke, sugar, salt and garlic.
  Add chopped tomato.  Marinate 45 minutes.
  
  After marinating, place tomato mixture in container of blender and
  blend 1 to 2 minutes.  Add capers, mayonnaise and parsley.  Blend an
  additional 3 to 5 minutes.  Refrigerate.
  
  Alice Colombo's 02/08/95 "Cook's Corner" column in "The (Louisville,
  KY) Courier-Journal." Pg. C5.  Electronic format by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Onion-Fennel Flatbreads
 Categories: Bakery, Breads
      Yield: 4 breads
 
    1/4 c  Olive oil, plus...
      2 ts Olive oil, room temp.
  1 1/2 c  Finely chopped onion
      1 c  Warm water
      1 pk Quick-rising yeast
      1 ts Sugar
  1 1/4 ts Salt
      4 ts Fennel seeds
      3 c  (about) all-purpose flour
 
  Saute onions in olive oil over medium-low heat. When onions are
  tender, transfer to bowl of electric mixer fitted with dough hook.
  
  Add 1 cup of warm water to onion.  Blend in yeast, sugar and salt.
  Crush 2 teaspoons fennel seeds using a mortar and pestle; add to
  onion mixture. Gradually mix in flour until you have a dough of
  medium-soft consistency. Turn out dough onto floured surface and
  knead until smooth and elastic, about 4 minutes.  Cover dough and let
  rest for 20 minutes.
  
  Grease a heavy baking sheet.  Divide dough into 4 equal pieces and
  roll each piece into a ball.  Flatten balls of dough to 3/4"
  thickness and place on greased baking sheet.  Rub surface of each
  bread with remaining butter or oil and lightly sprinkle with
  remaining whole fennel seeds, pressing slightly to make seeds stick.
  Cover and let rise for 30 minutes.
  
  Preheat oven to 425F.  Bake breads until golden brown, about 25
  minutes.
  
  Adapted by Karen Mintzias, from a recipe in "Bon Appetit" (April
  1995).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Summer Vegetables
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
           Vegetable cooking spray
      4 ea Cloves garlic, minced
      2 c  Zucchini, sliced
      2 c  Yellow squash, sliced
      1 c  Tomato, chopped
    1/2 c  Green bell pepper, sliced
    1/2 c  Vegetable stock
      1 tb Chopped fresh basil
      1 ts Dried whole basil
 
  Coat a large nonstick skillet with cooking spray; place over
  medium-high heat until hot. Add garlic, and cook 1 minute. Add
  zucchini and next 4 ingredients. Cook 3 minutes or until vegetables
  are crisp-tender, stirring constantly. Stir in basil. Yield: 4
  servings.
  
  Frances Wiltshire in "Southern Living" June, 1991
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Persian Sugar-Pickled Garlic
 Categories: Side dish, Persian, Condiments, Pickles, Relish
      Yield: 1 recipe
 
      4 ea Heads garlic
      2 c  Red wine vinegar
      2 c  Water
      1 c  Sugar
      6 ea Whole cloves
      2 tb Black peppercorns
 
  Separate garlic cloves, but do not peel.  Place all ingredients in a
  large heavy-bottom saucepan.  Bring to a boil; cook for 10 minutes,
  stirring from time to time.  Reduce heat to moderate and cook 5
  minutes. Cool to room temperature.  Transfer to a large glass or
  ceramic jar large enough to hold garlic and the liquid.  Tightly
  seal. Refrigerate at least 1 month before serving.  The garlic
  improves with age for as long as 15 years.
  
  "Garlic" by Janet Hazen (Chronicle Books). Typed for you by Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rainbow Blossom's White Bean Soup
 Categories: Main dish, Soups, Vegetarian
      Yield: 1 recipe
 
  1 1/4 c  Navy beans
      1 qt Water
      1 md Onion, diced
      2 ea Garlic cloves, crushed
      1 ea Celery rib, diced
      1 ea Carrot, diced
    1/4 lb Mushrooms, sliced
      1 md Potato, diced
      2 tb Olive oil
    1/2 ts Savory
      1 ts Oregano
      1 ts Sage
      1 ts Salt
    1/2 ts Black pepper
      1 pn Cayenne pepper
  1 1/4 qt Vegetable stock
    1/2 md Summer squash, dided
 
  Place beans and water in a large kettle.  Cook 1 hour.  While beans
  are cooking, prepare vegetables.
  
  In a large skillet, heat olive oil.  Add onion, garlic, celery,
  carrot, mushrooms and potato.  Saute lightly.  Add to the beans along
  with herbs, salt and peppers.  Go light on the herbs at first - you
  can always add more.  Add vegetable stock.
  
  Bring soup to a boil, then reduce heat and simmer 1 to 1 1/2 hours or
  until beans are tender.  Add the squash in the last 20 minutes of
  cooking. Adjust seasonings and serve.
  
  Tess Krebs/Rainbow Blossom organic food store/Louisville, KY in
  Alice Colombo's 07/29/92 "Cook's Corner" column called "White Bean
  Soup Waits at the End of the Rainbow" in "The (Louisville, KY)
  Courier-Journal." Pg. C6.  Electronic format by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rainbow Blossom's East Indian Spring
 Categories: Main dish, Indian, Nuts, Vegetarian
      Yield: 4 servings
 
MMMMM---------------------------SALAD--------------------------------
  1 1/2 c  Unhulled barley, uncooked
      3 c  Water
    1/2 c  Snow peas, lightly steamed
    1/3 c  Peanuts
    1/4 c  Raisins
    1/4 c  Coconut
    1/2 ea Carrot, diced
    1/4 ea Red pepper, diced
      1 ea Scallion, diced
    1/2    Tomato, diced

MMMMM--------------------------DRESSING-------------------------------
  2 1/2 ts Curry powder
    1/4 ts Each cinnamon & turmeric
    1/2 ts Fennel or anise seed
      2 pn Cayenne
      1 ts Liquid sweetener
    1/8 c  Vinegar
    1/8 c  Olive
    1/8 c  Vegetable oil
 
  Cook barley in water until tender, about 1 hour and 15 minutes. Drain
  and chill.
  
  In a large bowl, whisk together with a fork the dressing ingredients.
  Refrigerate.
  
  Into a large bowl, measure out 3 cups of the barley.  Add snow peas,
  peanuts, raisins, coconut, carrot, red pepper, scallion and tomato.
  Add dressing and toss well.  Chill until ready to serve.
  
  From chef Tess Krebs/Rainbow Blossom organic food store/Louisville,
  KY in Alice Colombo's 07/29/92 "Cook's Corner" column called "White
  Bean Soup Waits at the End of the Rainbow" in "The (Louisville, KY)
  Courier-Journal." Pg. C6.  Electronic format by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rainbow Blossom's Vegan Banana Muffins
 Categories: Bakery, Muffins, Fruits, Nuts
      Yield: 12 muffins
 
      1 c  Each cornmeal and rice flour
    1/2 c  Soy flour
      1 ts Salt
      1 ts Baking powder
    1/2 ts Baking soda
      1 ts Cinnamon
    1/3 c  Chopped almonds
      2 tb Canola oil
      1 c  Soy milk
  1 2/3 c  Ripe banana, mashed
      1 ts Vanilla
      1 tb ENER G egg replacer
    1/4 c  Water
 
  Put cornmeal, rice and soy flours, salt, baking powder, baking soda,
  cinnamon and almonds in a large bowl.  Toss to combine.
  
  In a separate bowl, combine oil, soy milk, mashed banana and vanilla.
  Whisk egg replacer with water.  Stir into oil mixture.
  
  Pour wet ingredients into dry ingredients.  Stir quickly and gently
  until just blended.  Divide batter equally into lightly greased
  muffin tins. Bake at 375 F. for 25 to 30 minutes.
  
  From Rainbow Blossom organic food store/Louisville, KY as requested by
  Louisvillian Anne Baldwin, who was on a wheat-free diet, in Alice
  Colombo's 07/29/92 "Cook's Corner" column called "White Bean Soup
  Waits at the End of the Rainbow" in "The (Louisville, KY)
  Courier-Journal." Pg. C6. Electronic format by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Skillet Corn Bread
 Categories: Bakery, Breads
      Yield: 8 servings
 
  1 1/2 c  Cornmeal
    3/4 c  All-purpose flour
      1 tb Baking powder
      1 tb Sugar
    1/2 ts Salt
    1/2 c  Liquid egg substitute
    1/4 c  Corn oil
      1 c  Beer
      1 c  Corn kernels
 
  Preheat oven to 425F & place a 10" cast iron skillet in oven to warm.
  
  In a large bowl, combine cornmeal, flour, baking powder, sugar &
  salt.  In a separate bowl, beat egg replacer with 3 tb oil & beer.
  Add to dry ingredients & stir until just moistened.
  
  Remove skillet from oven & coat with remaining oil.  Pour in batter &
  bake until browned, about 25 minutes.
  
  "Vegetarian Gourmet" Summer, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn Griddle Cakes
 Categories: Bakery, Breads, Cakes
      Yield: 4 servings
 
      1 c  Cornmeal
    1/4 c  All-purpose flour
    1/2 ts Baking soda
    1/2 ts Salt
    1/4 c  Liquid egg replacer
    3/4 c  Soy milk
    1/2 c  Non-dairy "sour cream"
  1 1/2 c  Corn kernels
 
  In a large bowl, combine cornmeal, flour, soda & salt.  Set aside.
  In a small bowl, combine the egg replacer, soy milk & "sour cream".
  Pour into the dry ingredients & stir until just moistened.  Fold in
  the corn.
  
  Lightly oil a large skillet & heat over medium high heat.  Ladle
  batter into pan & cook until brown on both sides.  Serve immediately.
  
  "Vegetarian Gourmet" Summer, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn Bread
 Categories: Bakery, Breads, Mark's
      Yield: 1 9" cake
 
      1 c  Cornmeal
  1 1/2 c  All-purpose flour
      2 ts Cornstarch
      2 ts Baking powder
    1/2 ts Baking soda
    1/4 c  Sugar
      3 tb Nutritional yeast
      1 c  Corn kernels
      2 tb Oil
           Salt, to taste

MMMMM------------------------"BUTTERMILK"-----------------------------
      1 c  Soy milk
      2 ts Lemon juice
 
  Preheat oven to 350F.
  
  In a large mixing bowl, combine the dry ingredients.  Stir in the corn
  kernels, followed by the oil & the salt.  Set aside.  In a small
  bowl, mix together the soy milk & lemon juice to make buttermilk.
  Pour into the dry ingredients & mix well.  Lightly oil a 9" square
  baking pan.  Turn batter into the pan.
  
  Bake in preheated oven until well done, 25 to 30 minutes.  Cut into
  squares & serve immediately, or cool & serve at room temperature.
  
  VARIATION: Add 3 chopped jalapeno chiles when you add the corn
  kernels.
  
  MARK'S NOTE: This is surprisingly good a day later as well, keep in
  the refrigerator.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Three Grain Vegetable Burger
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      1 tb Garlic, minced
      1 tb Green onions, minced
      2 c  Shiitake mushrooms, sliced
      2 tb Oil
      1 ts Oregano
    1/2 ts Thyme
    1/2 ts Basil
      2 tb Balsamic vinegar
      2 tb Tamari
      1 c  Chickpeas, cooked
      1 c  Couscous, cooked
      1 c  Quinoa, cooked
    1/2 c  Liquid egg substitute
    1/4 c  Spelt flour
           Black & white pepper, to
           -- taste
    1/4 c  Breadcrumbs
 
  Heat oil & saute garlic, green onions & shittake mushrooms.  Stir in
  the herbs, vinegar & tamari, & cook for another 3 minutes.  Transfer
  to a blender or food processor.  Add the chickpeas & puree.
  
  Transfer pureed mixture to a large mixing bowl & mix in the couscous &
  quinoa.  Stir in the egg replacer & spelt flour.  Season.
  
  Divide mixture into 4 equal portions & shape into patties.  Coat with
  breadcrumbs.  Place in oven & broil until lightly browned on both
  sides. Serve on buns with any fixings you might desire.
  
  "Vegetarian Gourmet" Summer, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Nutty Rice Burgers
 Categories: Main dish, Rice, Nuts, Vegetarian
      Yield: 6 servings
 
  1 1/2 c  Boiling water
      1 c  Bulgur
    1/4 c  Vegetable stock
    1/2 c  Onions, finely chopped
    1/2 c  Carrots, shredded
    1/2 c  Zucchini, shredded
      1 ts Thyme
      3 c  Brown rice, cooked
    1/2 c  Liquid egg substitute
    1/2 c  Wholewheat flour
    1/4 c  Walnuts, finely chopped
      1 ts Garlic powder
      1 ts Rosemary
    1/2 ts Black pepper
      1 tb Oil
 
  Combine boiling water & the bulgur.  Cover & set aside until bulgur is
  soft, about 20 minutes.  Drain well, pressing to remove as much
  moisture as possible.  Set aside.
  
  In a large skillet, heat broth.  Add the prepared vegetables plus the
  thyme & cook until the vegetables are tender & the liquid has
  evaporated. This should take about 5 minutes.  Add to the waiting
  bulgur.
  
  Stir in the rest of the ingredients with the exception of the oil.
  Mix until all ingredients are well combined.  Shape into 6 patties,
  adding more flour if necessary to hold them together.
  
  Warm the oil in a large skillet over medium heat & saute prepared
  patties until golden on both sides.
  
  Serve in wholewheat pita breads with slices of tomato & onion.
  
  "New Vegetarian Cuisine" reprinted in "Vegetarian Gourmet" Summer,
  1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetarian Burger
 Categories: Main dish, Grill, Vegetarian
      Yield: 6 burgers
 
    1/2 c  Broccoli, chopped
    1/4 c  Onion, chopped
    1/2 c  Carrot, chopped
      2 tb Parsley, fresh, minced
      2 tb Basil, fresh, minced
      1 ea Garlic clove, minced
    1/4 ts Celery seeds
      1 ts Sesame oil
      1 ts Lite soymilk
      1 c  Basmatic rice, cooked
      1 tb Sesame seeds
      1 tb Cracked wheat germ
 
  In a food processor, blend together the broccoli, onion, carrot,
  parsley, basil, garlic, celery seeds, oil & soymilk.  Add the rice &
  blend until the mixture resembles a coarse paste.  Transfer to a
  large mixing bowl.
  
  Mix in the sesame seeds & wheatgerm.  Form into 6 patties & cook
  either on a foil covered grill or in a skillet until golden brown on
  both sides.
  
  Brian Stone, printed in "Vegetarian Gourmet" Summer, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Thai Corn Black Bean Salad
 Categories: Salads, Side dish, Vegetables
      Yield: 4 servings
 
      2 c  Corn kernels, cooked
      2 c  Black beans, cooked
    1/2 c  Celery, sliced
    1/2 c  Red onion, diced
    1/2 c  Red bell pepper, diced
    1/4 c  Cilantro, chopped
      2 ea Jalapeno chiles, seeded &
           -- minced
      2 ea Garlic cloves, minced
      1 ts Ginger, minced
      3 tb Sesame oil
      2 tb Rice vinegar
      1 tb Lime juice
           Salt, to taste
 
  In a large bowl, combine corn, beans, celery, onion, pepper, cilantro,
  chiles, garlic & ginger.  Set aside.
  
  In another bowl, whisk together oil, vinegar & lime juice.  Pour over
  the ingredients in the large bowl & mix well.  Season with salt &
  chill until ready to serve.
  
  MARK'S NOTE: I am not sure what makes this "Thai", however the taste
  is not bad.  I especially like using black beans in contrast with
  other bright colours.  I used galangal in place of ginger in this
  recipe plus a pinch of lemongrass.  I replaced the red onion with a
  couple of large green onions, chopped.
  
  Next time, I'll use red chiles rather than jalapeno chiles.
  Jalapenoes, especially when seeded, do not have much taste.  A couple
  of red chiles, finely minced should go a long way towards perking up
  an otherwise promising dish.  Oh yes, do increase the lime juice.  I
  used as much juice as I could squeeze out of half a large lime & it
  could have still used more, so 1 tb is not nearly enough.  Try
  garnishing with kaffir lime leaves as well.
  
  "Vegetarian Gourmet" Summer, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn & Jicama Salad
 Categories: Salads, Side dish, Vegetables
      Yield: 6 servings
 
      2 c  Corn kernels, grilled
      1 c  Jicama, diced
    1/4 c  Green onions, sliced
      1 ea Avocado, peeled & cut into
           -- chunks
      1 ea Red bell pepper, diced
      1 ea Jalapeno chile, seeded &
           -- minced
      2 tb Lime juice
      1 tb Corn oil
           Salt & pepper, to taste
 
  In a large serving bowl, toss together all the ingredients & serve.
  
  MARK'S NOTE:  An easy way to grill corn.  Soak the unhusked corn in
  water for 20 minutes.  If using a grill, place the ears in the coals
  right at the edge of your barbecue.  Turn very often.  They should be
  done after 20 minutes, maybe a little less.  Or, bake in a 350F oven
  for the same length of time.  This is my favourite way to cook corn,
  it doesn't taste waterlogged using this method.
  
  "Vegetarian Gourmet" Summer, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sauteed Corn & Peppers
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      1 sm Poblano chile
      1 ea Red bell pepper
    1/2 ea Onion, chopped
      1 pn Salt
      1 pn Black pepper
    1/2 ts Cumin
      2 tb Olive oil
      2 c  Corn kernels
      1 ea Tomato, seeded & chopped
      2 tb Lime juice
 
  Rinse & dry the poblano chile & red pepper.  Cut a slit near the stem
  of each.  Grill or broil them on a skewer, turning frequently, until
  the skin begins to blacken, about 8 minutes.  Place peppers in a
  paper bag to sweat for at least 15 minutes.  When cool enough to
  handle, remove from the bag, skin & deseed.  Discard the skin &
  seeds.  Dice the chile & pepper & set aside.
  
  Saute the onion, salt, pepper & cumin in a large skillet until the
  onion is golden, about 5 minutes.  Add the corn & saute for 2
  minutes.  Add the reserved chile & pepper & saute for another 3
  minutes.  Reduce the heat & stir in the tomato & lime juice.  Serve
  right away.
  
  "Vegetarian Gourmet" Summer, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Saskatchewan Hummus
 Categories: Appetizers, Middle east, Spreads, Dips
      Yield: 12 servings
 
    1/4 c  Peanut butter
    1/2 ts Cumin
    1/2 ts Salt
      2 ea Garlic cloves
      2 tb Lemon juice
      3 tb Hot water
      1 ts Sesame oil
  2 1/2 c  Yellow split peas, cooked
           Fresh parsley
           Peanuts, optional
           Black olives, optional
 
  Combine peanut butter, cumin, salt and garlic. Add lemon juice, hot
  water and sesame oil; mix thoroughly. Puree the split peas; add
  peanut butter and mix. Garnish with parsley and optionally chopped
  peanuts or sliced black olives. Serve with Pita bread and fresh
  vegetables for dipping.
  
  "Discover the Pulse Potential" by the Saskatchewan Pulse Crop
  Development Board,  Posted by Jim Weller
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: German Potato Salad - Kartoffelsalat
 Categories: Salads, German, Side dish, Vegetables
      Yield: 4 servings
 
      4 md Potatoes
      1 pn Salt
      1 md Onion, finely minced
      1 md Dill pickle, chopped
    1/2 ts Capers, rinsed
    1/2 c  Vegetable stock
      1 tb Vegetable oil
      2 ts Spicy mustard
      1 tb Lemon juice
           Pepper,  to taste
 
  Cook the potatoes in their jackets in lightly salted water. When the
  potatoes are cooked and cool enough to handle, peel and slice them,
  and drop them into a bowl. In a small bowl, whisk the remaining
  ingredients. Taste, and adjust seasonings.  Pour dressing over the
  potatoes, and marinate for 30 minutes before serving the salad. Serve
  warm or cold.
  
  Source Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Okra Pickles
 Categories: Preserves, Pickles, Vegetables
      Yield: 4 pints
 
  3 1/2 lb Small okra pods
      5 ea Garlic cloves
      5 sm Fresh hot peppers
      1 qt Water
      1 pt Vinegar
    1/3 c  Pickling salt
      2 ts Dillseeds
 
  Pack okra tightly into hot sterilized jars, leaving 1/4-inch
  headspace. Place a clove of garlic and a hot pepper in each of the
  jars.
  
  Combine remaining ingredients in a medium saucepan; bring to a boil.
  Pour vinegar mixture over okra, leaving 1/4-inch headspace.
  
  Cover at once with metal lids, and screw bands tight.  Process in
  boiling-water bath for 10 minutes.
  
  "Southern Living"  August, 1981  Posted by Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Squash Pickles
 Categories: Preserves, Pickles, Vegetables
      Yield: 2 pints
 
      4 md Yellow squash, sliced 1/4"
           -- thick
    1/2 c  Pickling salt
      2 sm Onions, thinly sliced
    1/2 c  Sugar
  1 1/2 c  Vinegar
      3 tb Dry mustard
      1 tb Ground ginger
      1 tb Curry powder
      6 ea Whole peppercorns
 
  Layer squash and salt in a large glass or plastic container. Cover
  and let stand about 4 hours.  Rinse squash several times in cold
  water; drain well.
  
  Place squash and onion in a large Dutch oven.  Combine remaining
  ingredients in a small, heavy saucepan, mixing well.  Bring to a
  boil; boil 5 minutes, stirring often.
  
  Pour vinegar mixture over squash; bring mixture to a boil, and cook 5
  minutes or just until squash is crisp-tender.
  
  Pack into hot sterilized jars, leaving 1/4" headspace.  Cover at once
  with metal lids, and screw bands tight.  Process in boiling-water
  bath for 15 minutes.
  
  "Southern Living"   August, 1981  Posted by Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mixed Pickles
 Categories: Preserves, Pickles, Vegetables
      Yield: 6 pints
 
    3/4 c  Pickling salt
      4 qt Cold water
      1 qt Small cucumbers; sliced
      2 c  Carrots, sliced
      2 c  Celery, sliced
      2 c  Small boiling onions
      2 ea Sweet red peppers, cut into
           -- 1/2" strips
      1 sm Cauliflower, broken into
           -- florets
  6 1/2 c  Vinegar
      2 c  Sugar
      1 ea Fresh hot red pepper,
           -- sliced crosswise
    1/4 c  Mustard seeds
      2 tb Celery seeds
 
  Dissolve salt in water; pour over vegetables in a large crock or
  plastic container.  Cover and let stand in a cool place 12 to 18
  hours. Drain well.
  
  Combine vinegar, sugar, hot red pepper, and spices in a 10-quart Dutch
  oven; bring to a boil, and boil 3 minutes.  Add vegetables; reduce
  heat, and simmer until thoroughly heated.
  
  Pack into hot sterilized jars, leaving 1/4-inch headspace.  Cover at
  once with metal lids, and screw bands tight.  Process in
  boiling-water bath for 15 minutes.
  
  "Southern Living"  August, 1981  Posted by Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dilled Fresh Zucchini
 Categories: Preserves, Pickles, Vegetables
      Yield: 10 pints
 
      6 lb Zucchini, thinly sliced
      2 c  Celery, thinly sliced
      2 c  Onion, chopped
    1/2 c  Sugar
      2 tb Dillseeds
      2 c  Vinegar
      6 ea Garlic cloves, halved
 
  Combine vegetables in a large bowl; cover with ice cubes.  Cover and
  let stand about 3 hours.  Drain well.
  
  Combine sugar, dillseeds, and vinegar in a large Dutch oven; bring to
  a boil over medium heat, stirring constantly.  Add vegetables, and
  bring to a boil.
  
  Pack into hot, sterilized jars, leaving 1/4-inch headspace.  Add 1 to
  2 pieces of garlic per jar.  Cover at once with metal lids, and screw
  bands tightly.  Process in boiling water bath for 15 minutes.
  
  "Southern Living"  August, 1981   Posted by Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Sweet Pickles
 Categories: Preserves, Pickles, Vegetables
      Yield: 7 pints
 
      6 lb Cucumbers
      1 lg Sweet red pepper; cut into
           -- strips
      1 sm Onion, sliced
      2 ea Garlic cloves
  1 1/2 c  Pickling salt
      2 qt Crushed ice
      3 c  Sugar
      1 qt White vinegar
      2 tb Mustard seeds
 
  Wash cucumbers; remove 1/4-inch from ends.  Cut into 1/4-inch slices.
  Combine cucumbers, red pepper, onion, and garlic in a large bowl; add
  salt, and stir well.  Pack ice over cucumbers; cover and let stand 3
  hours. Remove garlic; rinse, and drain.
  
  Combine remaining ingredients in a large Dutch oven; bring to a boil.
  Add vegetables and reduce heat; simmer, uncovered, 5 minutes. Pack
  cucumber mixture into hot, sterilized pint jars, leaving 1/2 inch
  headspace. Wipe jar rims.  Cover at once with metal lids, and screw
  on bands. Process in boiling water bath 10 minutes.
  
  H.F. Bowman in "Southern Living"  July, 1987  Posted by Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn Relish
 Categories: Preserves, Relishes, Vegetables
      Yield: 6 pints
 
     18 ea Ears fresh corn
      7 qt Water
      1 sm Head cabbage, chopped
      1 c  Onion, chopped
      1 c  Green pepper, chopped
      1 c  Sweet red pepper, chopped
      1 c  To 2 cups sugar
      2 tb Dry mustard
      1 tb Celery seeds
      1 tb Salt
      1 tb Turmeric
      1 qt Vinegar
      1 c  Water
 
  Remove husks and silks from corn just before cooking.  Bring 7 quarts
  water to a boil; add corn.  Bring water to a boil; add corn. Bring
  water to a second boil; boil 5 minutes. Cut corn from cob; measuring
  about 2 quarts of kernels.
  
  Combine corn kernels and remaining ingredients in a large saucepan;
  simmer over low heat 20 minutes.  Bring mixture to a boil.
  
  Pack into hot sterilized jars, leaving 1/4-inch headspace.  Cover at
  once with metal lids, and screw bands tightly.  Process in
  boiling-water bath for 15 minutes.
  
  "Southern Living"  August, 1981   Posted by Jeff Pruett
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Walla Walla Relish
 Categories: Preserves, Relishes, Pickles, Vegetables
      Yield: 2 cups
 
      3 c  Walla Walla onions, sliced
           -- into 1/4" slices
           Cooking spray OR olive oil
      1 c  Tomato, diced & seeded
      2 tb Basil, thinly sliced
  1 1/2 tb Jalapeno chiles, seeded &
           -- chopped
      2 ts Olive oil
      2 ts White wine vinegar
    1/4 ts Salt
    1/8 ts Pepper
 
  Arrange onion slices in a single layer on a jelly-roll pan coated with
  cooking spray.  Bake at 400 degrees for 15 minutes.  Turn over the
  onion slices, and bake an additional 25 minutes or until tender and
  lightly browned.  Let cool; coarsely chop onion.
  
  Combine the chopped onion and remaining ingredients in a bowl; stir
  well. Let stand at room temperature 20 minutes before serving.  Serve
  relish with grilled salmon or chicken.  Serving size 1/3 cup.
  
  Source Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brennan's Banana Fosters
 Categories: Desserts, Cajun, Fruits, Frozen
      Yield: 1 recipes
 
      4 tb Olive oil
      1 c  Brown sugar
    1/2 ts Cinnamon
      4 tb Banana liqueur
 
  4 bananas, cut in half lengthwise, then halved crosswise 1/4 C. dark
  rum, heated 4 scoops vanilla ice cream
  
  Melt the butter in a small saucepan. Add brown sugar, cinnamon, &
  banana liqueur & stir to mix. Heat for a few minutes, then place the
  halved bananas in the sauce & simmer until soft & slightly browned.
  Add the heated rum, & flame. Lift the bananas carefully out of the
  pan & place 4 pieces over each portion of ice cream. Spoon hot sauce
  over the bananas. 4 servings.
  
  This is from the New Orleans Times-Picayune, in 8/84, who got it from
  Brennan's Restaurant, New Orleans, LA.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Tomatoes with Fettucine
 Categories: Main dish, Pasta, Vegetables
      Yield: 4 servings
 
      5 md Ripe tomatoes, diced
      1 md Red onion, chopped
      1 ea Garlic clove, pressed
    3/4 c  Basil, shredded
      1 c  Parsley, chopped
      3 tb Extra virgin olive oil
      2 ts Balsamic vinegar
           Salt & pepper, to taste
      1 lb Fettucine
    1/4 c  Black olives, chopped
 
  Combine all except fettucine.  Cook fettucine al dente and add to
  tomatoes. Top with olives, if desired.  Serve warm, cold or at room
  temperature. Serves 8.
  
  Jean Carper in "Eat Smart," USA WEEKEND, August 1995, Posted by Iris
  Grayson.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Deep fried Zucchini
 Categories: Side dish, Italian, Vegetables
      Yield: 4 servings
 
    250 g  Zucchini (small ones)
    150 ml Soy milk
     50 g  Flour
           Salt & pepper, to taste
           Oil for deep frying
 
  Note. The zucchini should be reasonably small no longer than 6" (15
  cm).
  
  Trim the ends from the zucchini and cut them in half across (to give
  two pieces around 3" long). Then cut each half into lengthwise slices
  around 1/4" (6mm).
  
  Season the flour generously with salt and pepper, and start heating
  the oil. Dip the zucchini pieces into the milk, then into the
  seasoned flour, shaking off any excess flour. As soon as you have
  enough to make a batch, deep fry them in hot oil intol golden. Drain,
  and serve as soon as possible. These zucchini do _not_ keep at all.
  
  Adapted from a recipe posted by Ian Hoare
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Zucchini with Walnut Sauce
 Categories: Main dish, Italian, Pasta, Sauces, Vegetables
      Yield: 4 servings
 
      4 lg Zucchini
      3 tb (olive) oil
      1 md Onion, finely chopped
      2 ea Garlic cloves
  1 1/3 c  Bulgur wheat, washed &
           -- drained
      2 ea Red bell peppers, seeded &
           -- diced
      1 ts Allspice
      1 ts Salt
      1 ts Pepper
  1 1/4 c  Vegetable stock

MMMMM---------------------------SAUCE--------------------------------
      4 oz Shelled walnuts, ground
      4 ea Garlic cloves, crushed
      2 tb Fresh breadcrumbs
      1 ts Salt
      2 tb Olive oil
 
  	       Juice of 1 lemon 	 Water
  
  Blanch the zucchini for 3-4 minutes in boiling water.  Cut them in
  half lengthwise, scoop out the centres and chop the pulp roughly.
  
  Heat 2 tablespoons of the oil in a large pan and saut* the onion and
  garlic gently for 3-4 minutes until transparent.
  
  Put in the bulgar wheat, diced red peppers, chopped zucchini and
  allspice and season well.  Add some stock if the mixture seems too
  dry and cook for 10 minutes over gentle heat, stirring constantly.
  Preheat the oven to 350F.
  
  Fill the zucchini shells with the mixture.  Arrange them in a lightly
  oiled ovenproof dish, brush with the remaining oil, cover with a lid
  or foil and bake for 25 minutes.  Serve with the walnut and garlic
  sauce.
  
  Sauce:
  
  Put all the ingredients into a blender and blend until smooth.  Use
  2/3 a cup of water to start with and add more if the sauce is too
  thick.  Let stand for 1 hour.  Blend again just before serving and
  garnish with finely chopped walnuts.
  
  Sarah Brown, "The Best of Vegetarian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Onion Vinegar
 Categories: Side dish, Sauces
      Yield: 4 cups
 
      6 lg Vidalia onions, peeled &
           -- chopped
      1 tb Salt
      1 tb Sugar
      4 c  White vinegar
 
  Place onions, salt and sugar in a large clean crock or glass jar.
  Heat the vinegar in the microwave about 2 minutes on High (100
  percent) and pour over onion mixture.  Cool and seal.
  
  Store in cool dark place 1 to 3 months.
  
  Clarify through a coffee filter, then pour into 2 small fancy
  bottles. Add fresh onions or green onions to each bottle.  Seal and
  label.
  
  NOTE:  Use onion vinegar in dressings, splashed over fresh tomatoes
  or in any savory dish.
  
  "Dallas Morning News", Food section, 19 July 1995 Posted by Paul
  MacGregor
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mango-Date Chutney
 Categories: Preserves, Relishes, Fruits
      Yield: 7 cups
 
      3 lg Mangoes
      3 c  Sugar
      3 c  White vinegar
      1 ea 3" piece ginger, grated
      1 ea Garlic clove, chopped
      4 ea Serrano chiles
      2 ea Cinnamon sticks
      1 c  Dates, chopped
      1 c  Golden raisins
      1 ts Salt
 
  Peel the mangoes, cut off the flesh and dice into 1-inch pieces.
  
  Combine the sugar and vinegar in a large saucepan and bring to a
  boil. Add the mangoes and the remaining ingredients to the sugar
  mixture and bring to a boil.  Reduce the heat to a medium simmer and
  cook uncovered for 45 minutes to 1 hour, or until the mixture has
  reduced a little and is thickened.  Remove the cinnamon.
  
  Ladle into warm jars cleaned by the dishwasher method, leaving
  1/4-inch space for expansion.  Secure with lids washed and heated
  according to directions.  Place warm jars in boiling water in large
  stock pot or canner, being sure water covers the tops by about 2
  inches. Boil 10 minutes.
  
  Remove from the water and set on board or towel to cool.  Store in
  cool place until ready to label and deliver.
  
  "Dallas Morning News", Food section 19 July 1995, Posted by Paul
  MacGregor
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Perfectly Plain Deep Dish Blueberry Pie
 Categories: Bakery, Desserts, Fruits
      Yield: 8 servings
 
      9 c  Blueberries
           Grated rind of 1 lemon
      2 tb Lemon juice
      2 tb Flour
    2/3 c  Sugar
    1/4 c  Quick-cooking tapioca
      1 pn Salt
      2 ea Refrigerated pie crusts
      2 tb Margarine, cubed
 
  Put the rack in the center of the oven; preheat the oven to 450øF. Set
  aside a deep 9-inch glass pie plate and baking sheet.
  
  Pour the berries in a large bowl and toss with the lemon rind and
  juice. Combine the flour, sugar to taste, tapioca and salt in a small
  dish. Add to the berries and toss well.  Let stand for 20 minutes.
  
  Ease the bottom pie crust into the pan.  Pile berries in the pan,
  mounding them in the center (they will cook down as the pie bakes).
  Dot with butter. Center the top crust over the filling, fold in and
  crimp the edges. Cut air vents and place the pie on the baking sheet.
  
  Place the pie in the oven and decrease the heat to 400øF.  Bake until
  the crust is deep brown and the berries are bubbling (about 1 hour).
  Remove from the oven and let cool about 2 hours.  (Yeah, right  ;+}
  
  Nutritional information per serving:  517 calories, 23g fat, 491mg
  sodium, 8mg cholesterol
  
  "Dallas Morning News", Food section, 19 July 1995, Posted by Paul
  MacGregor
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dried Tomato Pesto
 Categories: Main dish, Pasta, Sauces, Vegetarian
      Yield: 4 servings
 
      3 oz Sun-dried tomatoes
    1/2 lg Tomato, peeled, chopped &
           -- seeded
      1 ts Garlic, minced
    5/8 c  Olive oil
      1 tb Pine nuts, toasted
      1 tb Balsamic vinegar
           Salt & pepper to taste
 
  In a blender, combine the dried tomatoes, fresh tomatoes, garlic and
  olive oil.  Puree at medium speed until smooth.  With the machine
  running, add the pine nuts and balsamic vinegar.  Pour into a bowl
  and fold in the parmesan.  Season with salt and pepper to taste.
  Serve with pasta, grilled fish or Italian bread.
  
  "Dallas Morning News", Food section, 19 July 1995, Posted by Paul
  MacGregor
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Thai-style Carrot & Peanut Soup
 Categories: Soups, Thai, Appetizers, Vegetables
      Yield: 4 servings
 
      1 lb Baby carrots, coarsely
           -- chopped
  1 1/2 c  Vegetable stock
    1/4 c  Cilantro, chopped
    1/4 c  Unsalted peanuts, coarsely
           -- chopped
    1/4 c  Dry sherry or apple juice
      1 ts Olive oil
      3 tb White flour
  1 1/2 c  Soy milk
           Soy sauce
 
  Combine the carrots and the stock in a heavy 3- or 4-quart saucepan.
  Cook covered, over medium heat until the carrots are soft, about 10
  minutes. Strain, reserving the stock.  Puree the carrots in a
  blender, using small amounts of stock, if needed.  Add 1/4 cup
  cilantro and 3 Tbsp of peanuts. Process again to puree.  Set aside.
  
  Heat the sherry and the oil in the same type of pan over medium heat.
  When hot, add the flour and cook, stirring, 1 minute.  Add the milk
  and whisk until well blended.  Add the pureed carrot mixture and
  reserved stock and stir well.  Cover and chill 1 hour.  Season to
  taste with soy sauce or salt.  Serve garnished with remaining peanuts
  and some extra cilantro.
  
  "Washington Times" Posted by Paul MacGregor
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Fruit Ambrosia
 Categories: Desserts, Fruits, Vegan
      Yield: 6 servings
 
    1/4 c  Orange Juice
    1/2 c  Club Soda
      1 md Banana, peeled
      3 c  Fresh Fruit Pieces (such as
           Cantaloupe, grapes,
           Pineapple, apple, pear,
           Nectarine, plum, honeydew
           Melon, blueberries,
           Strawberries)
    1/2 ts Ground Nutmeg
    1/4 ts Ground Cardamom
      1 tb Sweetened Coconut (flaked
           Or shredded), toasted
 
  Combine the orange juice, club soda, and banana in a blender and puree
  until smooth. Pour over the fresh fruit mixture. Sprinkle with the
  nutmeg and cardamom. Cover and refrigerate until ready to serve.
  Sprinkle on the coconut and serve immediately.
  
  Betty Wedman, "Holiday Cookbook, American Diabetes Association"
  Posted by Frank Skelly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Red Beans & Rice
 Categories: Main dish, Cajun, Rice, Vegetarian
      Yield: 4 servings
 
      2 c  Red kidney beans, soaked
      2 ea Bay leaves
  1 1/2 c  Onion, chopped
    1/2 ts Thyme
      3 ea Garlic cloves, minced
    3/4 c  Fresh parsley, minced
      1 c  Diced green bell pepper
      1 ts Salt
      2 tb Red miso
      4 c  Freshly cooked brown rice
           Chopped scallions to garnish
 
  Rinse beans & drain well.  Cook in 5 cups of water for 50 minutes or
  until tender, with the bay leaves.
  
  Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer
  over medium low heat for 15 to 20 minutes.  Add miso & simmer for
  another 5 minutes.  Remove bay leaves.
  
  Serve over hot rice, garnished with scallions.
  
  "Quick & Natural Rice Dishes"  Posted by Barry Weinstein
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomatillo Salsa Verde
 Categories: Sauces, Vegetables
      Yield: 2 cups
 
      1 lb Tomatillos
      3 ea Serrano chiles, with seeds
    3/4 c  Cilantro leaves
      2 tb Lime juice
      1 ts Sugar
      1 ts Salt
 
  Husk & rinse the tomatillos.  Coarsely chop them & place them in a
  food processor or blender.
  
  Add the remaining ingredients to the food processor & puree.
  Transfer to a serving dish but let it sit for about 30 minutes before
  serving.
  
  This is a medium salsa that goes well with tortilla chips.
  
  Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet",
  Summer 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salsa Romano
 Categories: Sauces, Vegetables
      Yield: 3 cups
 
      8 ea Roma tomatoes, diced
      3 tb Red onion, diced
    3/4 c  Basil leaves, julienned
      1 ts Garlic, minced
      3 tb Olive oil
      1 ts Salt
 
  Thoroughly combine all ingredients in a mixing bowl.  Allow to rest at
  room temperature for about an hour before serving.
  
  This salsa has no heat at all but is excellent with pasta or on
  grilled bruschetta or pizza.
  
  Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet"
  Summer 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Seared Pineapple Salsa
 Categories: Sauces, Fruits, Vegetables
      Yield: 3 cups
 
      1 ea Pineapple, peeled & cored
    1/4 c  Red bell pepper, diced
      2 ts Chipotle chile puree
      2 tb Orange juice
      1 tb Lime juice
      1 tb Cilantro, minced
      2 ts Brown sugar
 
  Cut pineapple into slices no more than 1/4" thick.  Cut each slice in
  half.  Dry saute the pineapple slices in a skillet for 8 minutes or
  so. You want it to be caremalized & golden brown, be careful not to
  use too high a heat.  When cooked, dice & transfer to a mixing bowl.
  
  Stir in the remaining ingredients & taste to see if you need more lime
  juice or chile puree.
  
  This salsa rates a cool 4 out of 10.  As a variation, replace the
  pineapple with peaches & cook using the same directions.
  
  Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet"
  Summer 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet & Hot Bean Salsa
 Categories: Sauces, Vegetables
      Yield: 2 cups
 
    1/2 c  Black beans, dried
      1 ts Salt
      2 ea Habanero chiles, sliced into
           -- rings, with seeds
    1/2 c  Ginger juice
    3/4 c  Sugar
    1/4 c  Water
      2 ea Yellow tomatoes, seeded &
           -- diced
      1 tb Lime juice
 
  Wash & drain the beans.  Place in a large pot covered with water &
  cook until soft, about 1 to 1 1/2 hours depending on the age of the
  beans. Drain & transfer to a clean pot.
  
  Add the salt, habaneros, ginger juice, sugar & water.  Bring to a
  boil, reduce heat, cover & simmer for 15 minutes.  Remove from heat &
  strain off liquid, rinse & transfer to a mixing bowl.  Stir in
  tomatoes, lime juice & let sit for 30 minutes before serving.
  
  This salsa rates a 7 out of 10 on the heat scale.
  
  NOTE: To make ginger juice, grate 8 oz of ginger & squeeze through a
  garlic press.
  
  Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet"
  Summer 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pinto Three Chile Salsa
 Categories: Sauces, Vegetables
      Yield: 2 cups
 
    3/4 c  Pinto beans, dried
      1 ts Salt
      3 ea Arbol chiles, with seeds
      3 ea Pasilla chiles, seeded
      2 ea Jalapeno chiles, for garnish
      2 ea Chipotle chiles
    1/3 ea Onion, diced
    1/2 c  Olive oil
      2 ea Garlic cloves, roasted
      2 ea Roma tomatoes, blackened
    3/4 c  Dark beer
      1 tb Peanut oil
      1 ts Cider vinegar
 
  Wash & drain beans, place in a large pot & cover with water.  Cook
  until soft, about 1 1/2 hours, but it make take up to 2 hours.  Drain
  & transfer to a mixing bowl.  Add the salt.
  
  Toast the arbol & pasilla chiles together.  Rehydrate all dried
  chiles in one cup of warm water.  If using canned or fresh, omit this
  step.  Drain & set aside.
  
  Roast & peel jalapeno chiles, seed, dice & set aside.
  
  Heat olive oil & saute the onion over medium-high heat until
  caramelized. Transfer to a blender along with the chiles (not the
  jalapeno chiles), garlic, tomatoes, beer & puree.
  
  In a wok or large skillet, heat peanut oil until smoking hot & add the
  puree.  Re-fry until reduced & thickened, this will take about 5
  minutes. Transfer 3/4 of this re-fried mixture to a mixing bowl & add
  beans & cider vinegar.  Garnish with jalapeno.
  
  Mark Miller, "The Great Salsa Book" reprinted in "Vegetarian Gourmet"
  Summer 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Pasta Salad
 Categories: Salads, Pasta, Vegetables
      Yield: 2 servings
 
      1 c  Uncooked whole wheat or
           -- spinach elbow macaroni
           -- shells, or spirals
  1 1/2 c  Chopped mixed vegetables
    1/2 c  Oil free salad dressing
 
  Cook the macaroni in boiling water just til tender, 8-10 mins. Mix
  with the veggies and dressing, and toss to coat.
  "The McDougall Plan" by John McDougall Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: American Vegetable Stew
 Categories: Main dish, Stews, Vegetarian
      Yield: 4 servings
 
      1 ea Yellow onion, chopped
      1 cl Garlic, crushed
      1 ea White potato, chunked
      1 ea Carrot, sliced
      1 ea Celery stalk, sliced
      1 ea Zucchini, sliced
    1/2 c  Broccoli, chopped
      1 ea Leek, trimmed, washed &
           -- sliced
      2 c  Tomato sauce
      1 tb Parsley
    1/2 ts Paprika
    1/2 ts Basil
    1/2 ts Chili powder
    1/4 ts Dry mustard
    1/4 ts Cumin
    1/8 ts Pepper
 
  Cook the onions, garlic, potato, carrot and celery in a small amount
  of water in a large saucepan for 10 mins.  Add the remaining
  ingredients and cook over low heat until the veggies are tender,
  about 35 mins. "The McDougall Plan" by John McDougall Typed by Lisa
  Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn Butter
 Categories: Appetizers, Spreads
      Yield: 1 recipe
 
    1/4 c  Cornmeal
      1 c  Water
    1/4 c  Additional water
      1 ts Lemon juice
      1 ts No salt seasoning blend
 
  Place the cornmeal in a saucepan, add the 1c water, and cook, stirring
  constantly, until smooth and thick.  Place the cooked cornmeal and
  all the remaining ingredients in the blender and process until
  smooth. Add more water if necessary to reach desired spreading
  consistency. "The McDougall Plan" by John McDougall Typed by Lisa
  Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kidney Bean Spread
 Categories: Appetizers, Snacks, Spreads
      Yield: 1 recipe
 
  1 1/2 c  Kidney beans, cooked
      1 ea Garlic clove
    1/2 ts Cumin seeds
    1/2 ts Tabasco sauce
    1/2 tb Cider vinegar
      2 tb Water
      2 tb Fresh cilantro or parsley
 
  Place all the ingredients in a food processor or blender and process
  until smooth.
  "The McDougall Plan" by John McDougall Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Rice
 Categories: Side dish, Cajun, Rice, Vegetables
      Yield: 4 servings
 
      1 ea Yellow onion, chopped
      1 ea Green pepper, chopped
      1 bn Scallions, chopped
      2 ea Garlic clove, crushed
    1/2 lb Mushrooms; sliced
      1 cn Tomatoes, stewed
    1/4 c  Green chiles, chopped
      1 ts Chili powder
      1 ts Cajun spice mix
    1/4 c  Cilantro, chopped
      1 ds Tabasco sauce
      4 c  Cooked brown rice
 
  Saute the onion, green pepper, scallions, garlic, and mushrooms in a
  small amount of water for 5-10 mins.  Add the remaining ingredients
  (except rice) and mix well.  Stir in the cooked rice, heat through,
  and serve.
  
  Note:  Some commercial Cajun spice mixes are now available.  To make
  your own, combine 3T paprika, 2t onion powder, 2t ground black
  pepper, 2t ground white pepper, 2t cayenne, 1t oregano, 1t thyme, and
  1/2 t celery seed. Mix together and store in a tightly covered
  container. Makes about 1/3c. "The McDougall Plan" by John McDougall
  Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chunky Apple Spice Muffins
 Categories: Bakery, Muffins, Vegatarian
      Yield: 12 muffins
 
      1 c  Whole wheat flour
      1 c  Oat bran
      2 ts Baking powder
    1/2 ts Allspice
      2 ts Cinnamon
    1/4 ts Ground cloves
    1/4 ts Ginger
      1 ts Arrowroot
    1/4 c  Liquid sweetener
    1/2 c  Unsweetened applesauce
      2 ea Tart apples, peeled & diced
    1/2 c  Water
    1/2 ts Vanilla extract
 
  Preheat the oven 400F.
  
  Mix the dry ingredients and wet ingredients separately. Combine them
  and mix thoroughly.  Spoon into nonstick muffin tins and bake for
  about 25 mins, until golden brown on top.
  "The McDougall Plan" by John McDougall Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentil Stew
 Categories: Main dish, Stews, Vegetables
      Yield: 6 servings
 
      1 ea Yellow onion, chopped
      2 ea Celery stalks, sliced
      2 ea Garlic cloves, minced
      1 ea Green pepper, chopped
      6 c  Water
      1 c  Barley
      1 c  Dry lentils
      1 ea Carrot, shredded
      2 c  Tomato sauce
      2 tb Cider vinegar
      2 tb Soy sauce
      1 ts Basil
    1/2 c  Marjoram
           Freshly ground black pepper
 
  Saute the onion, celery, and green pepper in a small amount of water
  until softened.  Add the 6c water and the barley and lentils.  Bring
  to a boil, reduce heat, stir, cover, and cook 30 mins. Add the
  remaining ingredients, stir, cover and cook 30 mins. If serving over
  potatoes or rice, serve immediately. If serving by itself, let sit 10
  mins, the stew will thicken as it sits.
  "The McDougall Plan" by John McDougall Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentil Potato Burgers
 Categories: Main dish, Grill, Vegetarian
      Yield: 10 burgers
 
    1/2 c  Chopped yellow onion
    1/2 c  Chopped celery
    1/4 c  Water
      2 c  Lentils, cooked & mashed
      2 c  Potatoes, mashed
      1 c  Whole wheat bread crumbs
      1 ts Parsley
  1 1/2 ts Sage
      1 ts Thyme
    1/2 ts Marjoram
    1/4 ts Rosemary
    1/8 ts Black pepper
 
  Preheat the oven 350F.
  
  Saute the onion and celery in water about 10 mins. Combine in a bowl
  with the remaining ingredients and mix well.  Form into patties and
  place on a nonstick baking sheet.
  
  Bake 20 mins, then turn and bake an additional 20 mins.
  
  Serve hot on toasted whole wheat burger buns.
  "The McDougall Plan" by John McDougall Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Samosas
 Categories: Appetizers, Indian, Vegetables
      Yield: 1 recipe
 
MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour
    1/2 ts Salt
      3 tb Oil
    1/2 c  Water
           Oil, for deep-fat frying

MMMMM--------------------------FILLING-------------------------------
      1 c  Vegetable oil
      1 md Potato, cubed
      1 md Cauliflower, chopped
    1/4 c  Ghee
      4 tb Coconut, chopped
      1 pn Cumin seeds
  1 1/4 ts Ginger, minced
      2 ea Green chiles, seeded &
           -- chopped
    1/2 c  Green peas
    1/4 ts Cayenne
    1/4 ts Turmeric
      1 pn Sugar
    1/2 ts Salt
  2 1/2 tb Raisins
  1 1/4 ts Cumin, ground & roasted
    3/4 ts Coriander, ground & roasted
    1/3 c  Peanuts, blanched & chopped
  2 1/2 tb Cilantro, chopped
 
  PASTRY: Combine flour & salt, mix in the oil & water 1 tb at a time
  until the mixture resembles a soft dough.  Knead until it is smooth.
  Divide dough evenly into between 20 portions.  Roll each portion into
  a ball & cover with a damp towel & let rest for 30 minutes.
  
  Roll each ball into a disk about 3 1/2" in diameter.  Cut each circle
  in half & fold into a cone selaing the edges with some water.  Fill
  the cone from the top with vegetable filling.  Moisten the top of the
  cone & seal. Repeat with the remaining dough.
  
  Heat oil for deep-frying & fry pastries until golden brown & crisp.
  Serve hot with chutney.
  
  FILLING: Heat oil in a wok.  Fry potato cubes until lightly browned,
  lift out & set aside.  Add cauliflower pieces & fry until almost
  cooked.  Drain on paper toweling.
  
  In another skillet, heat the ghee, add coconut, cumin seeds, ginger,
  chiles & peas.  Fry for 1 minute & then add the pre-cooked cauliflower
  along with the cayenne, turmeric, sugar & salt.  Fry for a few minutes
  over medium heat & then add the raisins.  Cover & simmer for 8 to 10
  minutes.  Uncover & continue to cook until the moisture is absorbed.
  Add ground roasted cumin & coriander.  Stir in the peanuts &
  cilantro.  Remove from heat & cool before stuffing into the samosas.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gobi Pakoras (Cauliflower Fritters)
 Categories: Appetizers, Indian, Vegetables
      Yield: 1 recipe
 
MMMMM---------------------------BATTER--------------------------------
      1 c  Besan (chick pea flour)
    1/2 c  Rice flour
    1/2 ts Baking powder
      1 pn Cumin seeds
      1 pn Paprika
      1 pn Turmeric
      1 pn Sugar
    1/2 ts Red chile flakes
    1/2 ts Salt
      1 c  Water
      1 tb Vegetable oil

MMMMM--------------------------FRITTER-------------------------------
      1 lg Cauliflower head
           Oil for deep-fat frying
 
  BATTER: Combine besan, rice flour, baking powder, cumin seeds,
  paprika, turmeric, sugar, chili & salt.  Add enough water to make a
  smooth paste. Add 1 tb oil & beat for 2 minutes.
  
  FRITTERS: Trim cauliflower & divide into florets.  Rinse in fresh,
  cold water.  Cook in boiling salted water for 5 minutes.  Drain &
  cool.
  
  Heat vegetable oil.  Using tongs, dip one floret at a time into the
  batter & then into the hot oil.  Fry in batches of 4 or 5 until
  golden brown, about 5 or 6 minutes.  As they brown, drain on paper
  towels.
  
  VARIATION: Cut unpeeled eggplant into thin slices in place of the
  cauliflower.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Motri (Crunchies)
 Categories: Appetizers, Indian, Vegetarian
      Yield: 4 servings
 
  1 1/4 c  Biscuit or pancake mix
      1 pn Salt
      1 ds Cumin seeds
      1 ds Cayenne
    1/3 ts Sambhar spice
      5 tb White vinegar
           Oil for deep-fat frying
 
  Combine the biscuit mix with the salt, cumin, cayenne & sambhar spice.
  Gradually add in the vinegar to form a soft dough.  Knead to ensure
  it is well blended.  Divide in hal & form 2 balls.
  
  On a lightly floured board, roll out each ball to a thickness of 1/4".
  Cut into very small diamond shapes (1/2" long).  Heat vegetable oil &
  fry the diamond shapes.  Drain & serve while warm.
  
  NOTE: These may be frozen.  To serve from frozen place on a cookie
  sheet & bake at 400F for 8 to 10 minutes.  Do not defrost first.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vadas
 Categories: Appetizers, Indian, Nuts, Vegetarian
      Yield: 10 vadas
 
  1 1/4 c  Farina
      1 c  Water
      1 md Yellow onion, finely chopped
      2 ea Green chiles, chopped
    1/2 ts Salt
      1 tb Cilantro, chopped
    1/4 c  Cashews, chopped
      2 tb Coconut cream
    3/4 ts Ginger, minced
           Oil for deep-fat frying
 
  Bring water to a boil.  Place farina in a bowl & add the water
  stirring as yuo add, to make a dough.  Add onions, chiles, salt,
  cilantro, cashews, coconut cream & ginger.  Mix well.
  
  Take 2 tb of the dough mixture & form into a thick round patty.  Cut
  with a doughnut cutter or use your fingers to make a hole in the
  centre. Repeat with the remaining dough.  Heat vegetable oil & fry
  the vadas 4 at a time for about 10 minutes, turning as necessary.
  Drain on paper towels & serve hot with chutney.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hot Curried Rice
 Categories: Side dish, Indian, Rice, Vegetables
      Yield: 4 servings
 
    1/4 c  Ghee
      2 md Yellow onions, thinly
           -- sliced
    3/4 ts Ginger, thinly sliced
      3 ea Green chiles, seeded &
           -- halved
      1 ea Bay leaf
      2 c  Mixed vegetables, cut into
           -- bite-sized pieces
      2 c  Basmati rice
    1/2 ts Turmeric
    1/2 ts Cayenne
    1/2 ts Garam masala
  1 1/4 ts Cumin, ground
  1 1/4 ts Coriander, ground
      2 ts Salt
      3 c  Vegetable stock
 
  Heat ghee in a large pot & fry onionns until they are lightly browned.
  Add ginger, chiles, bay leaf & vegetables & cook, stirring for about 2
  minutes.  Add the rice, turmeric, cayenne, garam masala, cumin,
  coriander & salt.  Stir in the stock & bring to a boil, allow to boil
  hard for 2 minutes.  Reduce heat & simmer for 12 to 15 minutes.
  Remove from heat & let stand for 10 minutes.  Fluff rice with a fork
  & serve.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Geela Kitchuri (Vegetables with Rice & Lentils)
 Categories: Main dish, Indian, Bengali, Rice, Vegetables
      Yield: 6 servings
 
  1 1/2 c  Rice
    3/4 c  Red lentils
    3/4 c  Split peas, soaked
      7 c  Boiling water
    1/2 lb Carrots, sliced
      1 sm Cauliflower, cut to florets
    1/2 lb Green beans, sliced
      2 c  Green peas, fresh or frozen
  1 1/2 tb Ginger, grated
      2 ea Green chiles, seeded &
           -- chopped
      2 ea Bay leaves
    1/4 c  Vegetable oil
    1/4 ts Turmeric
    1/4 ts Garlic powder
    1/4 ts Cayenne
  1 1/2 tb Salt
    3/4 ts Sugar
      2 ea Tomatoes, seeded & chopped
    1/4 c  Vegetable oil
      3 lg Yellow onions, thinly sliced
    1/4 c  Coconut, chopped
  1 1/4 ts Cumin, ground & roasted
  1 1/4 ts Coriander, ground & roasted
  1 1/4 ts Sambhar spice
  2 1/2 tb Cilantro, chopped
 
  Wash rice & lentils.  Place in a large pot along with the boiling
  water. Cover & return to a boil.  Add soaked split peas, carrots,
  cauliflower, beans, peas, ginger, chiles, bay leaves & oil.  Stir in
  the turmeric, garlic, cayenne, salt & sugar.  Cover & cook slowly for
  30 to 40 minutes, be careful not to allow it to burn.  This can be
  prevented by occasionally shaking the pot while it is cooking.
  
  When caulifower florets are cooked, remove them & set aside.  Stir in
  the tomatoes & conitue cooking over a low heat until the dal & the
  rice are all blended together.
  
  Heat remaining oil in a large skillet & brown the onions.  Stir in the
  coconut & add the rice & bean mixture.  Stir gently over a low heat.
  Add remaining spices & return cauliflower to mixture.  Serve hot.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mango and Grapes With Lime and Coconut
 Categories: Desserts, Fruits
      Yield: 4 servings
 
      2 ea Ripe mangos, peeled & cut
           -- into bite-sized chunks
      1 c  Seedless red grapes
    1/4 c  Sweetened shredded coconut
      1 tb Fresh lime juice
      1 tb Maple syrup
 
    Put all ingredients into a medium-size bowl and toss gently to mix.
  Serve right away.
  
  "Woman's Day"  9/19/95. Posted by Elizabeth Wood.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Tomato Soup
 Categories: Soups, Vegetables
      Yield: 8 servings
 
    1/4 c  Olive oil
      4 lb Tomatoes, coarsely chopped
      1 bn Parsley, finely chopped
      1 bn Chives, finely chopped
           Allspice, to taste
      1 lg Onion, chopped
    1/4 c  Basil, finely chopped
           Black pepper, to taste
 
  In a large heavy soup pot or dutch oven, heat olive oil; add onion
  and cook over medium heat, stirring occasionally, until soft, five to
  seven minutes. Add tomatoes and bring mixture to a boil; reduce heat
  and simmer, stirring occasionally, until volume is reduced by half,
  about30 to 40 minutes. Process mixture in small batches through a
  strainer or food mill, pressing tomato pulp through and discarding
  skins and seeds. Add basil, parsley and chives to taste and season
  with freshly ground black pepper and allspice. A dash of cider
  vinegar and hot pepper sauce may be added if desired. Serve hot or
  cold.
  
  Recipe by Rich Harper
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fresh Tomato Salsa
 Categories: Appetizers, Mexican, Vegetables, Sauces
      Yield: 6 servings
 
      3 md Tomatoes, seeded & chopped
    1/2 c  Green onions, sliced
    1/2 c  Green bell pepper, chopped
      2 tb Lime juice
      2 tb Cilantro, snipped
      1 tb Jalapeno chile, chopped
      1 ts Garlic, finely chopped
    1/2 ts Salt
 
  Mix all ingredients. Makes about 3 1/2 cups Salsa.
  
  Recipe by Rich Harper
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Japanese Eggplant with Sesame-Ginger Glaze
 Categories: Side dish, Grill, Vegetables
      Yield: 4 servings
 
      1 tb Rice-wine or cider vinegar
      1 tb Soy sauce
      1 tb Hoisin sauce (optional)
      3 tb Toasted sesame oil
      1 tb Sugar
      2 tb Minced fresh ginger
      3 ea Garlic cloves, minced
      8 sm Japanese eggplant (4 oz ea.)
           -- halved lengthwise
      2 tb Oil
           Salt
           Freshly ground black pepper
      2 ea Scallions, minced
 
  Whisk together vinegar, soy sauce, hoisin sauce (if using), sesame
  oil, sugar, ginger and garlic in a small bowl.  Brush oil over all
  surfaces of eggplant and sprinkle with salt and pepper to taste.
  Prepare barbecue grill (medium heat).  Place eggplant, cut side down,
  on grill and let cook 5 minutes.  Turn eggplant and brush with glaze;
  continue cooking until eggplant is very soft.  Transfer eggplant to
  serving platter and drizzle with more glaze.  Sprinkle with minced
  scallions and serve.
  
  Adapted by Karen Mintzias, from a recipe in: "Fine Cooking"
  (August/September 1995)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Luchi (Crisp Fried Bread)
 Categories: Bakery, Indian, Breads
      Yield: 20 luchis
 
      1 c  All-purpose flour
      1 pn Salt
      2 tb Ghee
      2 tb Water
           Oil for deep-fat frying
 
  Sift together the flour & salt.  Mix in the ghee & add then add just
  enough water to make a stiff dough.  Knead very well for 10 to 15
  minutes. Divide the dough into 20 balls, cover & set aside for 20
  minutes.
  
  Roll out each ball on an unfloured board into small, flat, thin
  circles. If the dough is stiff, try lightly greasing the rolling pin.
  Roll each luchi as thinly as possible.  If you make puri, roll them
  out thinner than you would when making puri.
  
  Heat 2 or 3 inches of oil in a skillet or wok until it is very hot.
  Drop the luchi into the hot oil & press down lightly with the back of
  a spoon. They will puff up exactly like puri.  Drain & serve
  immediately.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Matar Kochuri (Fried Bread Stuffed with Peas)
 Categories: Bakery, Indian, Breads, Vegetables
      Yield: 12 kochuris
 
  2 1/2 tb Ghee
      1 pn Cumin seeds
      1 pn Asafetida
    3/4 ts Ginger, grated
  1 1/2 c  Green peas, boiled & mashed
    1/4 ts Salt
      1 pn Turmeric
      1 pn Sugar
      1 pn Garlic powder
    1/4 ts Cayenne
    1/2 ts Cumin, ground & roasted
           Luchi dough
           Oil for deep-fat fring
 
  Heat the ghee & fry the cumin seeds, asafetida & ginger for a few
  seconds. Add the amshed peas, salt, turmeric, suagr & garlic.  Cook,
  stirring constantly, for 2 to 3 minutes.  Add cayenne, roasted cumin
  powder & continue to cook for 5 minutes or until all the moisture has
  evaporated. Remove from the heat & allow to cool.  Form into balls
  about the size of grapes.
  
  Prepare the luchi dough as directed in Luchi recipe.  Divide the dough
  into 12 balls.  Press a thumb into the centre of each dough ball to
  form a cup.  Fill this cup with a portion of the pea mixture.  Reform
  into a ball so that the pea mixture is enclosed inside.  Flatten the
  balls & roll very carefully so that the filling remains inside, into
  circles about 2" to 2 1/2" in diameter.  Heat oil till hot & fry
  until the kochuris are light brown, crisp & puffed.  Drain & serve
  immediately.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Moong Dal
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
  1 1/4 c  Moong dal, roasted
    1/2 c  Water
  1 1/4 ts Salt
    1/4 ts Turmeric
      3 tb Ghee
      1 pn Cumin seeds
      2 sm Bay leaves
      2 ea Red chiles
      2 md Yellow onions, thinly sliced
  1 1/4 ts Ginger, grated
  2 1/2 tb Raisins
    1/4 c  Coconut, fresh, chopped
    1/4 ts Cardamom, ground
    1/4 ts Garam masala
    1/4 ts Sugar
      4 tb Cilantro, chopped
 
  Wash dal & bring to a boil.  Add salt & turmeric, remove any scum that
  gathers on the surface.  Cover & simmer for 20 to 30 minutes, or until
  tender.  (Mark's note: the recipe doesn't say, but I presume that it
  is calling for split moong beans: whole ones take a whole lot longer
  to cook than this).
  
  Heat ghee in a large pot & add cumin seeds, bay leaves, chiles,
  onions & ginger.  Fry for 2 minutes, stirring.  Add raisins & coconut
  & mix in the cooked dal.  Add the remaining ingredients & simmer over
  low heat, uncovered, for 15 to 20 minutes.  If the resultant dal is
  too thick, thin it with a little water.  It should be conssitency of
  pea soup.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gram Dal (Chick Pea Dal)
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
      1 c  Chick peas
  2 1/2 c  Water
      1 ts Salt
    1/4 ts Turmeric
    1/4 c  Ghee
      1 pn Cumin seeds
      1 pn Asafetida
  1 1/4 ts Ginger, grated
      1 ea Bay leaf
  2 1/2 tb Coconut, fresh, chopped
  2 1/2 tb Raisins
  1 1/4 c  Green peas
    1/4 ts Sugar
    1/4 ts Paprika
    1/4 ts Garam masala
 
  Soak chick peas for at least 2 hours.  Drain & rinse.  Bring to a
  boil in the water & add the salt & turmeric.  Boil hard for 5 minutes
  & remove any scum that forms on the surface.  Reduce heat & simmer
  until tender.  This will take about 1 hour, but it can take longer if
  your peas are old.  When tender, remove from the heat.
  
  Heat ghee in a large pot.  Add cumin seeds, asafetida, ginger & bay
  leaf. Fry for a few seconds, stirring as the spices cook.  Add the
  coconut, raisins & peas.  Cook over a medium heat for 3 minutes,
  stirring occasionally.  Stir in the cooked chick peas, followed by
  the rest of the ingredients.  Simmer for another 15 minutes & serve.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Matar Dal (Yellow Split Pea Dal)
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
      1 c  Yellow split peas
  2 1/2 c  Water
      1 ts Salt
      1 pn Turmeric
  1 1/4 ts Cumin, ground
  2 1/2 tb Lemon juice
  1 1/4 ts Coriander, ground
    1/4 ts Cayenne
      1 pn Garlic powder
      1 pn Sugar
    1/4 c  Ghee
      1 pn Cumin seeds
      2 ea Red chiles
      2 md Yellow onions, chopped
    3/4 ts Ginger, grated
      1 ea Bay leaf
  2 1/2 tb Tomato paste
      1 pn Paprika
 
  Wash peas & soak in water for 20 minutes.  Drain, rinse & cover with
  fresh water & bring to a boil.  Add salt & turmeric & boil hard for 2
  minutes removing any scum that forms in that time.  Reduce heat,
  cover & simmer until soft, about 30 minutes.  Remove from heat & stir
  in the cumin, lemon juice, coriander, cayeene, garlic & sugar.
  
  Heat ghee in a large pot & fry the cumin seeds, chiles, ginger & bay
  leaf for 5 minutes, stirring frequently.  Add tomato paste.  Add the
  dal, stirring all the time.  Sprinkle with the paprika & mix well.
  Cook over low heat for 15 to 20 minutes & serve.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sambhar (Peas with Fresh Vegetables)
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
      1 c  Split peas, soaked
      4 c  Water
  1 1/2 ts Salt
    1/4 ts Turmeric
      2 tb Oil
      1 ea Eggplant, cubed
      1 pn Salt
      2 tb Tamarind, dried -=OR=-
    1/2 c  Lemon juice
      1 c  Boiling water
    1/4 c  Oil
      1 pn Fenugreek seeds
      1 pn Black mustard seeds
    1/4 lb Green beans, chopped
      1 ea Green bell pepper, chopped
      6 sm White onions, peeled
      6 sm Radishes, hlaved
      2 ea Green chiles
      1 ea Bay leaf
  1 1/4 ts Sambhar spice
    1/4 c  Cilantro, chopped
      1 lg Tomato, seeded & chopped
    1/4 c  Coconut, fresh, chopped
 
  Combine split peas with water, turmeric & salt.  Boil for about an
  hour or until tender.  Remove from heat.
  
  Place eggplant cubes into a bowl & sprinkle with salt.  Toss & set
  aside for 40 minutes.  Place tamarind in another bowl & add boiling
  water.  Set aside for 15 minutes.  Strain the tamarind through a
  sieve set over a bowl & squeeze out the liquid: discard the pulp.
  (Or use lemon juice).
  
  Drain eggplant on paper towels.  Heat oil in a large skillet over
  moderate heat.  Fry fenugreek & black mustard seeds until the mustard
  starts to pop & crack open.  Add beans, pepper, onions, radishes,
  chiles & bay leaf & cook for a couple of minutes.  Add eggplant &
  continue to cook & stir for 5 minutes.  Stir in the sambhar spice,
  cilantro, tomato & coconut & cook for another 2 minutes, stirring
  gently.  Cover & cook until the vegetables are cooked through.  Mix
  in the reserved tamarind liquid or lemon juice & the boiled split
  peas.  Stir to blend well & simmer uncovered for 10 minutes.  Serve
  with rice.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cabbage with Coconut
 Categories: Side dish, Indian, Vegetables
      Yield: 4 servings
 
      5 tb Oil
      1 pn Mustard seeds
      2 ea Green chiles, seeded &
           -- chopped
      2 lb Cabbage, finely shredded
    1/4 ts Turmeric
      1 ts Salt
      1 pn Sugar
    3/4 c  Coconut, fresh, grated
  2 1/2 ts Dry mustard
      2 tb Water
 
  Heat oil in a large skillet & fry mustard seeds until they begin to
  pop. Add chiles, cabbage & turmeric & cook gently for about 5
  minutes.  Cover & cook until the cabbage is tender.
  
  Mix the dry mustard with the water to make a paste.  Add the paste
  along with the remaining ingredients to the skillet.  Cook, stirring,
  until the liquid has almost been absorbed.  Serve with boiled rice or
  bread.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Turnip Curry
 Categories: Side dish, Indian, Vegetables
      Yield: 4 servings
 
      5 tb Oil
      1 pn Fennel seeds
      2 lb Turnip, sliced into 1" strip
      2 ts Salt
    1/2 ts Turmeric
  1 1/4 ts Cumin, ground
      1 c  Water
    1/4 ts Red chile, crushed
  2 1/2 tb Cilantro, chopped
 
  Heat oil in a large skillet with a tight-fitting lid.  Add fennel
  seeds & turnip strips.  Fry, stirring, for 2 to 4 minutes over medium
  heat.  Add salt, turmeric & cumin & mix well.  Cover & cook gently
  over low heat for 10 minutes, the turnip should be soft.  Uncover &
  drain off any excess oil.  Add water, stirring & cook over medium
  heat for 3 minutes.  Remove from heat & sprinkle in the crushed
  chiles & cilantro.  Serve with rice & bread.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: South Indian Vegetable Curry
 Categories: Main dish, Indian, Vegetables
      Yield: 4 servings
 
    1/4 c  Oil
      1 pn Mustard seeds
  1 1/2 ts Ginger, grated
      1 lg Yellow onion, thinly sliced
      2 ea Green chiles, seeded
  2 1/2 ts Coriander, ground
  2 1/2 ts Cumin, ground
    1/4 ts Turmeric
      1 sm Potato, cubed
      2 ea Carrots, cubed
      1 ea Eggplant, cubed
    1/4 lb Green beans, chopped
      2 ea Green bell peppers, chopped
      2 ts Salt
      1 pn Sugar
  1 1/2 c  Coconut milk
      4 tb Cilantro, chopped
    1/4 ts Paprika
 
  Heat oil in a large skillet over medium heat.  Fry mustard seeds until
  they pop.  Add ginger, onion & chiles & fry for 2 minutes.  Stirring
  constantly, add coriander, cumin & turmeric & cook gently for a few
  seconds longer.  Add the vegetables & cook, stirring constantly, for 5
  minutes.  Add salt, sugar & coconut milk.  Cover & cook gently for
  about 10 minutes, or until the vegetables are tender.  Mix in the
  cilantro & sprinkle with the paprika before serving.  Garnish with
  toasted coconut.
  
  Pranati Sen Gupta, "The Art of indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beet Curry
 Categories: Side dish, Indian, Vegetables
      Yield: 4 servings
 
      3 tb Ghee
      1 pn Cumin seeds
      1 ea Bay leaf
  2 1/2 tb Spiced onion
    1/4 ts Cayenne
    1/4 ts Garam masala
      1 md Potato, diced
    1/2 c  Green peas
     15 oz Beets, cooked & diced
    1/2 ts Salt
 
  Heat ghee & fry cumin seeds, bay leaf, spiced onion, cayeene & garam
  masala for 1 minute.  Add potato, peas & beets & cook gently for 2
  minutes.  Add salt & a little water.  Cook gently until the potato is
  tender.  Serve over rice.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Cutlets
 Categories: Side dish, Indian, Appetizers, Vegetables
      Yield: 4 servings
 
     10 oz Green beans cooked & chopped
     10 oz Broccoli florets, cooked
     10 oz Peas, cooked & mashed
      2 lg Potatoes, boiled & mashed
      4 md Carrots, cooked & mashed
     14 oz Beets, cooked & diced
  1 1/2 tb Ginger, grated
  1 1/4 ts Cumin, ground & roasted
  1 1/4 ts Coriander, ground & roasted
      4 ea Green chiles, seeded & chop
    1/4 ts Turmeric
    1/4 ts Cardamom powder
           Salt, to taste
  1 1/4 ts Sambhar spice
      5 tb Oil
      1 pn Cumin seeds
    1/2 c  All-purpose flour
    1/2 c  Breadcrumbs
           Oil
 
  Combine beans, broccoli, peas, potatoes, carrots, beets, ginger,
  cumin, coriander, chiles, turmeric, cardamom, salt & sambhar spice.
  Mix thoroughly with your fingers.  Heat vegetable oil in a large
  skillet & fry the cumin seeds for a few seconds.  Add vegetable
  mixture & continue to fry for 10 minutes.  Set aside to cool.
  
  Take a portion of the vegetable mixture (about the size of a smal
  egg) & form it into a heart shaped cutlet.  Roll in the flour &
  breadcrumbs until well coated.  Transfer to a platter.  Repeat until
  all the vegetable mixture has been used up.  Place platter in the
  fridge & chill for 1 hour.
  
  Heat vegetable oil to a depth of 1" in a skillet.  When hot, fry the
  cutlets until golden brown, turning once to brown evenly.  Drain on
  paper towels & serve with chutney.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mango Chutney
 Categories: Relishes, Indian, Condiments, Fruits
      Yield: 3 cups
 
      1 lb Mango, unripened, peeled &
           -- sliced
      1 ds Salt
      1 pn Turmeric
  1 1/4 c  Sugar
  1 1/4 ts Vegetable oil
      1 pn Fennel seeds
      2 ea Red chiles
  1 1/4 ts Ginger, finely chopped
    1/4 lb Plums, seeded & chopped
  2 1/2 tb White vinegar
 
  Sprinkle salt & turmeric on sliced mango & set aside for 3 hours.
  Combine mango & sugar in a saucepan & cook, covered, over a low heat,
  until the mango is tender, about 15 minutes.  Do not be tempted to
  add any liquid.
  
  In a small skillet, heat vegetable oil.  When hot, add fennel & fry
  for 2 seconds.  Add chiles, ginger & plums & cook, stirring, for a
  couple of minutes.  Mix in with the mango mixture & continue to cook
  over very low heat, for 30 minutes or until the plums are tender.
  Mix in vinegar & remove from the heat.  Set aside to cool.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brothy Vegetable Soup
 Categories: Soups, Vegetables, Mark's
      Yield: 10 servings
 
      3 tb Olive oil
      1 lg Onion, finely chopped
      3 lg Garlic cloves, chopped
      3 md Potatoes, cubed
      1 c  Zucchini, chopped
    1/2 c  Peas
      1 c  Green beans
      2 md Tomatoes, chopped
      1 ts Cumin seeds
    1/2 ts Fenugreek seeds
      4 ea Red chiles, crumbled
      3 ea Bay leaves
      8 c  Vegetable stock
      4 tb Tomato paste
           Salt & pepper
 
  Heat olive oil over medium flame.  Stir in the chopped onion & garlic
  & let them saute for 5 to 8 minutes.  The onion should be just
  turning soft. Add the rest of the vegetables, including the tomatoes,
  stir, reduce heat to low, cover & saute for another 5 minutes.  Stir
  in the cumin seeds, fenugreek, chiles & bay leaf.  Saute for a
  further 1 minute.  Pour in the stock, stir in the tomato paste.
  Bring to a full boil, cover & simmer for 15 to 20 minutes, or until
  all the vegetables are tender.  Season with salt & pepper & serve
  with crusty home-made bread.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Masurir Dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 servings
 
      3 c  Water
      1 c  Red lentils
    1/4 ts Turmeric
    1/2 ts Salt
      1 ts Sugar
      2 tb Vegetable oil
      2 ea Bay leaves
      2 ea Dried red chiles
    1/2 ts Kalonji seeds
      1 c  Onion, thinly slivered
      1 ts Green chile, chopped
      1 ts Garam masala
      2 tb Lemon juice
      1 tb Cilantro, chopped
 
  Bring water to a boil over medium heat & add lentils.  Add turmeric &
  simmer, covered, until the lentils are tender, about 15 minutes.
  They are cooked when they easily break when pressed between the thumb
  & index finger.  Add salt & sugar.  In a blender, puree until smooth.
  Return to the pan & keep warm.
  
  Heat oil in a skillet over medium-low heat.  Fry bay leaves & red
  chiles until the chiles darken.  Add kalonji seeds & fry a few
  seconds more.  Add onion & fry until it darkens to a rich brown: do
  not allow it to burn.  If you have the heat nice & low, this should
  take 15 to 18 minutes.  Stir constantly.  Stir in the green chile &
  pour this mixture over the pureed lentils.  Simmer for another 2 to 3
  minutes.
  
  Remove from the heat.  Stir in the garama masala, lemon juice (or
  lime if you prefer) & cilantro.  Garnish with lemon wedges & serve
  immediately.
  
  Bharti Kirchner "The Healthy Cuisine of India: Recipes from the Bengal
  Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Toker Dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 servings
 
      3 c  Water
      1 c  Red lentils
      1 tb Ginger, minced
      1 ts Green chile, seeded & minced
    1/2 ts Salt
      1 ts Sugar
    1/2 ts Tamarind concentrate*
      1 ts Vegetable oil
    1/4 ts Black mustard seeds
    1/2 ts Five spice powder, roasted
 
  Bring water to a boil over medium heat & add lentils.  Reduce heat &
  simmer, covered, until the lentis are tender, about 15 minutes.  Add
  the ginger & chile & then puree in a blender.  Return to pan & bring
  back to a simmer.  Add salt, sugar & tamarind.  Stir until the
  tamarind has dissolved & then remove from the heat.
  
  Heat oil in a small skillet over low heat.  Fry the mustard seeds for
  a few seconds.  As soon as they start to pop, pour them into thee dal.
  Simmer for a further 2 or 3 minutes.  Stir in the 5-spice powder.
  Cover & let stand for a few moments to develop the flavour.  Garnish
  with cilantro & lemon wedges.
  
  *Replace with tamarind puree.  Use 6 to 8 tb of the puree.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bhaja Muger Dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 servings
 
      1 c  Yellow split mung beans
      5 c  Water
    1/4 ts Turmeric
      2 ea Green chiles
    3/4 ts Salt
      1 ts Sugar
      2 ts Cumin, ground
      2 ts Coriander, ground
  1 1/2 tb Vegetable oil
      1 ea Bay leaf
    1/2 ts Kalonji seeds
      3 tb Ginger, minced
      1 ts Green chile, seeded & minced
    1/4 ts Garam masala
      2 tb Lemon -=OR=- lime juice
           Ghee, optional
           Green chile, slivered, for
           -- garnish
 
  Place mung beans on ungreased griddle or in a skillet over medium to
  medium-low heat.  Stirring often, roast the dal for 8 to 10 minutes.
  The dal will acquire a lighter colour & emit a nutty aroma.  Be
  careful that they do not turn a dark brown.  Transfer to a bowl &
  wash if desired.
  
  Bring water to a boil & stir in the dal along with the turmeric &
  whole chiles.  Simmer, covered, until the dal is tender, 35 to 45
  minutes. While cooking, uncover & stir occasionally.  Add salt,
  sugar, cumin & coriander.  Keep warm.
  
  Heat oil in a skillet.  Add bay leaf & kalonji & fry for a few
  seconds. Add ginger & minced green chile & fry until the ginger is
  lightly browned which should be no more than 2 minutes.  Stir
  constantly.  Pour into the dal & mix well.  Simmer for a further
  couple of minutes & remove from heat.  Blend in the garam masala,
  lemon or lime juice & ghee if desired. Cover & let stand to let the
  flavours develop.  Garnish & serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Matar Dal Shorshe Diyea
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 servings
 
      4 c  Water
      1 c  Green split peas
      1 ea Bay leaf
    1/4 ts Turmeric
    1/2 ts Salt
  1 1/2 tb Vegetable oil
      1 tb Ginger, minced
      1 ts Green chile, seeded & minced
      2 ts Black mustard seeds, ground
           -- to a powder & mixed with
           -- 4 ts water & allowed to
           -- stand for 30 minutes
      3 ts Coconut, shredded
           Ghee, optional
 
  Bring water to a boil.  Lower the heat slightly & add split peas, bay
  leaf, turmeric & simmer until the peas are tender, about 40 to 45
  minutes. You will have to stir occasionally while the dal is cooking
  to prevent it from sticking to the bottom of the pot.  Add salt &
  keep warm.
  
  Heat oil in a small skillet, fry ginger & chile until the ginger is
  lightly browned.  Add mustard paste & fry for another minute, stirring
  constantly.  Add coconut & stir a couple of times.  Remove from heat &
  pour over the dal.  Cover & let stand for 15 minutes.  Garnish with
  cilantro, sprinkle with ghee & serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tarkari Diyea Arhar Dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 5 servings
 
      1 c  Split pigeon peas, soaked
      4 c  Water
    1/4 ts Turmeric
      2 ea Green chiles
      1 ea Wedge lemon, seeded
      1 ts Cumin, ground
      1 ts Coriander, ground
    1/2 ts Salt
    1/2 ts Sugar
      1 c  Butternut squash, peeled &
           -- cubed*
    3/4 c  Green beans, cut into 2"
           -- pieces
      2 tb Vegetable oil
      1 ea Bay leaf
    1/4 ts Kalonji seeds
      1 c  Onion, finely chopped
      1 tb Ginger, minced
      1 ts Green chile, chopped
    1/4 ts Garam masala
      2 tb Lemon juice
           Ghee, optional
 
  Bring water to a boil & stir in the dal.  Add turmeric, whole chiles &
  lemon wedge.  Simmer, covered, for 20 minutes.  Stir in the cumin,
  coriander, salt, sugar & squash.  Simmer another 5 minutes.  Add green
  beans & simmer a further 15 minutes or until everything is soft.  Stir
  often to prevent sticking.
  
  Heat oil in a skillet & fry bay leaf & kalonji for a few seconds.  Add
  onion & fry until richly browned, stirring constantly, do not burn.
  Add ginger & chopped chile & stir.  Pour over the dal & mix well.
  Simmer for 2 to 3 minutes.  Remove from heat & add garam masala.
  Cover & let stand for a few minutes.  Discard lemon wedge, blend in
  juice & ghee, garnish with cilantro & serve.
  
  * Replace squash with sweet potato.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chholar Ghughni
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 servings
 
  2 1/2 tb Vegetable oil
      1 ea Bay leaf
  2 1/2 c  Onion, finely chopped
      1 tb Garlic, minced
      1 tb Ginger, minced
    1/2 ts Turmeric
      2 ts Cumin, ground
      2 ts Coriander, ground
      1 ts Green chile, seeded & minced
    1/2 c  Tomatoes, chopped
    1/4 ts Salt
  1 1/2 c  Chick peas, cooked

MMMMM--------------------------GARNISH-------------------------------
           Mild raw onion rings
           Roma tomatoes, chopped
           Cilantro, chopped
 
  Heat oil in skillet & add bay leaf & onion.  Fry until richly
  browned, but not burnt, 15 to 20 minutes.  Stir often while cooking.
  
  Stir in the ginger & garlic & cook for several minutes.  Add turmeric,
  cumin, coriander & chile, mix well.  Add tomatoes & salt.  Slightly
  reduce heat, cover & cook until the tomatoes begin to disintegrate &
  a thick sauce forms.  Stir occasionally to prevent sticking, adding a
  little water if necessary.  Add cooked chick peas & cook for 5 more
  minutes.  Remove from heat & let stand for a few minutes.  Serve with
  garnishes.
  
  This dish is excellent with hot potatoes.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chholar Dal
 Categories: Main dish, Indian, Bengali, Vegetarian
      Yield: 4 servings
 
      1 c  Chick peas, soaked
    1/4 ts Turmeric
      1 ea Green chile
    1/2 ts Salt
      2 ts Cumin, ground
      2 tb Raisins
  1 1/2 tb Vegetable oil
      1 ea Bay leaf
      1 ea Dried red chile
      5 ea Cardamom pods
      1 ea 2" cinnamon stick
      2 ea Cloves
    1/4 ts Kalonji seeds
      1 tb Green chile, seeded & minced
      2 tb Coconut, shredded
    1/4 ts Garam masala
           Ghee, optional
 
  Cook chickpeas in water with turmeric & whole chile for about 1 hour
  or until they are very tender.  Discard whole chiles.  Add salt &
  cumin & remove from heat.
  
  Puree one cup of the dal mixture in a blender, adding a little water
  if necessary.  Return to the pan, add raisins & bring back to a
  simmer.  Keep warm.
  
  Heat oil in a small skillet.  Fry bay leaf & red chile until the chile
  darkens.  Fry cardamom, cinnamon & cloves for 5 seconds.  Add kalonji
  & fry a few seconds longer.  Turn heat to low & add minced chile &
  coconut. Cook for a few seconds, stirring constantly.  Remove from
  heat & pour over the dal.  Simmer a couple more minutes & remove from
  heat.  Garnish with lemon wedges, sprinkle with cilantro & ghee &
  serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Jhal Alu
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable oil
    1/2 ts Black mustard seeds
    1/4 ts Fenugreek seeds
      1 tb Ginger, minced
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
    1/2 ts Salt
      1 ds Cayenne
  1 1/2 lb Potatoes, cooked & cubed
    1/4 c  Coconut, flaked
      1 tb Cilantro, chopped
 
  Heat oil in a skillet over medium-low heat.  Add mustard seeds.  As
  soon as they start to pop, add fenugreek, ginger, chile & turmeric.
  Stir-fry for 1 minute.  Having a lid handy will be useful in
  preventing the mustard seeds from flying out of the skillet.
  
  Add salt, cayenne & potatoes & fry for a minute or so, stirring
  constantly.  Turn heat to low.  Add coconut & cilantro & mix well.
  Remove from heat & serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Alur Khosha Bhaja
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 2 servings
 
      1 tb Besan
      1 c  Potato peels, firmly packed
      1 tb Vegetable oil
      1 tb White poppyseeds
    1/8 ts Salt
      1 ds Cayenne
 
  Put besan in a paper bag & add potato peels.  Close the bag tightly &
  shake until the peels are evenly coated.
  
  Heat oil in a large skillet over medium-low heat.  Add poppyseeds &
  saute gently until lightly browned.  Add salt & cayenne.  Add the
  peels & fry until they are a medium-brown & crisp.  Stir constantly:
  this will take anywhere up to 15 minutes.  Remove from heat & serve
  hot or at room temperature.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Begun Pora
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
      1 md Eggplant
      2 tb Vegetable oil
    1/4 ts Kalonji seeds
      2 ea Green chiles
      1 c  Onion, finely chopped
      1 tb Garlic, minced
      1 tb Ginger, grated
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
    1/2 ts Salt
    1/2 ts Sugar
    1/2 c  Tomatoes, chopped
      1 tb Cilantro, chopped
           Green onions, for garnish
 
  Smoke or roast the eggplant.  Mash & set aside.
  
  Heat oil in a skillet & when hot add the kalonji seeds along with the
  whole chiles.  Fry for a few seconds & then add the onion & cook
  until it is richly browned.  Add garlic & ginger & stir a few times.
  Mix in the remaining chile, turmeric, salt, sugar & tomatoes.
  Simmer, covered, until the toamtoes disintegrate & you're left with a
  thick sauce.  Discard whole chiles if desired.
  
  Add the eggplant & simmer, covered, for 10 minutes.  Stir
  occasionally to prevent it sticking.  Remove from heat & let it sit
  15 minutes.  Garnish with green onions & serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pyajklir Chochuri
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
      1 md Eggplant
  1 1/2 tb Vegetable oil
      2 ea Red chiles, dried
    1/4 ts Five-spice powder
    1/4 ts Turmeric
    1/2 ts Salt
      2 ts Roasted red chile paste
      1 tb Water
      1 c  Green onions, chopped
 
  Smoke & roast eggplant.  Cool, mash & set aside.
  
  Heat oil in a large skillet & fry red chiles until they darken: this
  only takes a few seconds in hot oil.  Add five-spice powder & fry
  until it starts to crackle.  Stir in the turmeric & salt, followed by
  the red chile paste & water.  Mix well.  Add the eghgplant, cover &
  simmer 10 to 15 minutes.  Add green onions & simmer a further 2
  minutes.  Serve at once otherwise the green onions will lose their
  colour.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Begun Posto
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
      1 md Eggplant
      2 tb Vegetable oil
      2 ea Red chiles, dried
    1/4 ts Fenugreek seeds
  1 1/2 tb Garlic, minced
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
    1/4 c  Water
      2 tb White poppyseeds, ground
           -- into a paste
    1/2 ts Salt
    1/2 ts Sugar
           Green onions, chopped, for
           -- garnish
 
  Smoke & roast eggplant.  Cool, mash & set aside.
  
  Heat oil in a skilelt over medium-low heat.  Fry red chiles  until
  they darken.  Add fenugreek, garlic & & green chile & stir until the
  garlic turns light brown, do not burn.  Add turmeric & water.  Bring
  to a boil. Lower heat slightly & stir in the eggplant.  Add poppyseed
  paste, salt & sugar.  Mix well.  Simmer, covered, for 20 minutes.
  Stir occasionally to prevent sticking.  Remove from heat & let stand
  for a few minutes before serving.  Garnish with green onion.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kumror Ghanto
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable oil
      1 ea Bay leaf
      1 ea Dried red chile
    1/4 ts Kalonji seeds
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
      4 c  Butternut squash, cubed
    1/2 ts Salt
    1/2 ts Sugar
    1/4 c  Water
      1 ts Black mustard seeds, ground
           -- to a powder & mixed with
      2 ts Water, let stand for 30 mins
    1/4 c  Coconut, shredded
 
  Heat oil over medium-low heat in a skillet.  Fry bay leaf & red chile
  until the chile blackens.  Fry kalonji seeds for a few seconds.  Add
  green chile, turmeric & stir a few times.  Stir in butternut squash,
  salt, sugar & water.
  
  Simmer, covered, for 10 minutes.  Add mustard paste & stir gently to
  mix with the sauce.  Simmer, covered, until the vegetables are
  tender, but not mushy.  Carefully stir in the coconut.  Remove from
  heat & scattr cialntro on top.
  
  Bharti Kirchner, "The Healthy Cuisine of Indian: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lal Saaker Ghanto (Red Chard & Eggplant)
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
      8 c  Red chard, coarsely chopped
      2 tb Vegetable oil
      1 ea Dried red chile
    1/4 ts Five spice powder
      1 c  Onions, finely chopped
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
    1/2 ts Salt
      1 ts Sugar
      1 c  Water
  3 1/2 c  Eggplant, cubed
    1/4 ts Garam masala
           Onion rings, to garnish
 
  Steam chard & then puree in a blender.  Set aside.
  
  Heat oil in a skillet over medium low heat.  Fry red chile until it
  darkens.  Add five spice powder & fry until the spices start to
  crackle. Add onion & fry until it is a rich brown, stir constantly.
  Add green chile, turmeric, salt & sugar.  Add water & bring to a
  boil.  Add eggplant & lower the heat slightly.  Cover & simmer until
  the eggplant is soft.
  
  Add pureed chard.  Uncover & cook for a minute or so to heat the
  mixture right through.  Stir all the time.  Remove from heat & blend
  in the garam masala.  Garnish with onion rings & serve immediately.
  
  Excellent with pigeon peas & bread.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Saak Bhaja
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 32 servings
 
      2 tb Vegetable oil
    1/4 ts Five spice powder
      2 c  Onion, thinly sliced
    1/2 ts Turmeric
    1/4 ts Salt
      3 c  Chard, slivered
 
  Heat oil in pan over medium low heat & add five spice powder.  Fry
  for a few seconds.  Add onion & fry until it is translucent, 2 or 3
  minutes. Stir constantly.  Add the turmeric & salt & stir briefly.
  
  Add the chard.  Reduce heat to very low, cover & cook just until the
  chard is green & limp.  But, do not cook so much that it loses its
  colour.  Cook for no more than 5 or 10 minutes.  Remove from heat &
  serve at once.
  
  This dish goes well with rice & mung beans.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bandhakopir Ghanto
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
  2 1/2 tb Mustard oil
    3/4 lb Potatoes, cubed
    1/2 ts Cumin seeds
      6 c  Cabbage, finely shredded
      1 ts Green chile, chopped
    1/4 c  Water
    3/4 ts Salt
    1/2 ts Turmeric
  1 1/4 ts Sugar
      1 ds Cayenne
    1/2 c  Green peas, cooked
    1/2 ts Garam masala
           Ghee, optional
 
  Heat 2 tb oil in a Dutch oven.  Add potatoes & saute until they are
  medium brown, 10 minutes or so.  Stir often.  Using a slotted spoon,
  remove from the oil & set aside.
  
  Add the remaining oil.  Add cumin seeds & fry for a few seconds.  Add
  cabbage, chile & water.  Lower heat & cook, uncovered, until the
  cabbage is limp, 8 minutes, stirring often.  Stir in the salt,
  turmeric, sugar, cayenne, another 2 tb water & the potatoes.
  
  Cover & simmer until the potatoes are tender.  Then, add the peas &
  cook for 2 minutes.  Remove from heat, stir in the garam masala & let
  it stand, covered, for a few minutes.  Sprinkle with ghee if desired
  & serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Phulcopir Chechki
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable oil
      1 ea Bay leaf
      1 ea Dried red chile
    1/2 ts Five spice powder
      1 c  Onions, finely chopped
    1/2 ts Turmeric
      3 tb Ginger, grated
      1 ts Green chile, seeded & minced
    1/2 c  Water
  1 1/2 ts Black mustard seeds, ground
           -- to a powder, moistened
           -- 1 tb water & allowed to
           -- sit for 30 minutes
      4 c  Cauliflower, cut into floret
           Sesame seeds, toasted
           Cilantro, chopped
 
  Heat oil & fry bay leaf & red chile until the chile darkens.  Add five
  spice & fry a few seconds longer.  Add the onion & fry for 7 minutes
  until it is richly browned.  Stir in the turmeric, ginger, green
  chile & salt. Combine water with mustard paste & stir into the
  skillet.  Add cauliflower.
  
  Cover & simmer until the cauliflower is tender but still firm.  Stir
  occasionally during cooking & add a small amount of water if needed to
  prevent sticking.  Remove from heat & let stand for 15 minutes.
  Sprinkle with sesame seeds & cilantro.  Serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Labra
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
      2 tb Vegetable oil
  1 1/2 ts Sugar
      1 ea Bay leaf
    1/4 ts Five spice powder
      3 tb Ginger, minced
    1/2 ts Turmeric
      2 ts Cumin, ground
    3/4 ts Salt
    3/4 c  Tomatoes, chopped
    1/2 c  Water
    1/2 lb Potatoes, cubed
  1 1/4 c  Sweet potato, peeled & cubed
      2 c  Cauliflower, cut into floret
      1 c  Green beans, sliced
      2 c  Eggplant, cubed
      3 tb Red chile paste
    1/4 c  Green peas, cooked
    1/2 ts Garam masala
 
  Heat oil & add sugar.  Fry for a few seconds.  Lower heat & add bay
  leaf & five spice.  Cook for a few seconds.  Add ginger, turmeric,
  cumin & salt. Stir & add the tomatoes & water.  Add potatoes, sweet
  potatoes & cover & simmer for 15 minutes.
  
  Add cauliflower, beans, eggplant & red chile paste.  Simmer, covered,
  for 10 minutes.  Reduce heat again & uncover & simmer for a further 10
  minutes.  Sprinkle hot water over the vegetables if they start to
  stick but be careful because you want a thick sauce that clings to the
  vegetables.
  
  Stir in the peas & simmer, covered, until the vegetables are all
  cooked right through.  Remove from heat & blend in the garam masala.
  Sprinkle with cilantro & serve.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Farashi Beaner Chochori
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
      2 tb Mustard oil
    1/4 ts Five spice powder
      1 ts Green chile, seeded & minced
    1/4 ts Turmeric
    1/4 ts Salt
      1 ts Sugar
  2 1/2 c  Green beans, sliced
      1 ts Black mustard seeds, ground
           -- & mixed with
      2 ts Water & allowed to stand
           -- for 30 minutes
      2 tb Poppyseeds, white, made into
           -- a paste
           Cilantro, for garnish
 
  Heat oil in a skillet over medium low heat.  Add five spice & green
  chile & fry for a few seconds.  Add turmeric, sugar, salt & stir in
  the green beans, water & mustard paste.
  
  Add poppyseed paste* & simmer, covered, until the beans are tender.
  Remove from heat & let stand for 15 minutes to allow the sauce to
  thicken. Garnish with cilantro & serve.
  
  *Toast the poppyseeds for 30 seconds.  Grind into a powder.  Add 2 tb
  water & grind into paste.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dharosher Chochori
 Categories: Side dish, Indian, Bengali, Vegetables
      Yield: 4 servings
 
  2 1/2 tb Vegetable oil
      1 c  Onion, thinly sliced
    1/4 ts Five spice powder
    1/4 ts Turmeric
      1 tb Ginger, grated
      1 ts Green chile, seeded & minced
     30 ea Okra pods, trimmed & cut
           -- crosswise into 2" pieces
    1/4 c  Water
    1/4 ts Amchoor (Mango powder)
    1/4 ts Salt
 
  Heat 2 tb oil in a skilelt over medium low heat.  Fry onion until
  richly browned & remove from the oil with a slotted spoon.  Set aside.
  
  Add remaining oil.  Heat five spice for a few seconds.  Stir in the
  turmeric, ginger & chile.  Stir a few times.  Add okra & water &
  slightly lower the heat.  Cover & simmer until the okra is tender but
  not mushy. Stir often during this period.  Add a little more watr if
  necessary to prevent sticking.
  
  Stir in the amchoor, salt & onion.  Cook, uncovered, for a minute or
  so. Let stand for 5 minutes before serving.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kumror Bhate
 Categories: Side dish, Indian, Bengali, Rice, Vegetables
      Yield: 4 servings
 
      2 tb Mustard oil
    1/2 ts Black mustard seeds
      1 ts Green chile, seeded & minced
    1/2 ts Turmeric
      2 c  Butternut squash, cooked &
           -- mashed
    1/2 ts Salt
      3 tb Lime juice
           Rice, cooked
           Green chile, slivered
 
  Heat oil over low heat & fry the mustard seeds.  As soon as the seds
  start to pop, add chile & turmeric.  Stir a few times.  Add squash &
  salt.  Fry for 2 minutes, stirring often.  Remove from heat.  Blend
  in lime juice. Serve a small amount over plain boiled rice garnished
  with slivered green chiles.
  
  Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
  Bengal Region"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Tarragon Sweet Potatoes
 Categories: Side dish, Thanxgiving, Vegetables
      Yield: 8 servings
 
      4 lb Sweet potatoes, peeled &
           -- sliced
    1/3 c  Maple syrup
    1/4 c  Oil
    1/4 c  Orange juice
    1/4 ts Cinnamon
    1/2 ts Salt
      2 ts Tarragon
 
  Preheat oven to 350F.  Lightly oil a shallow casserole dish.  Arrange
  sweet potato slices on overlapping rows in the dish.
  
  In a small bowl, combine the maple syrup, oil, orange juice, cinnamon
  and salt.  Pour this evenly over the potatoes.  Sprinkle the top with
  tarragon.
  
  Cover & bake until easily pierced with a fork, but the potatoes ought
  to be still firm.  This should take about 30 minutes.  Uncover & bake
  until glazed and golden around the edges, about another 25 minutes.
  
  "Vegetarian Gourmet" Fall 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet Cranberry Relish
 Categories: Side dish, Thanxgiving, Relishes, Fruits
      Yield: 10 servings
 
     12 oz Fresh cranberries
      1 cn Pineapple chunks, in juice
      2 ea Apples, peeled, cored &
           -- diced
    1/3 c  Pecan hlaves
      2 tb Agar flakes
    1/3 c  Brown sugar
    1/2 ts Cinnamon
 
  In a blender or food processor, coarsely chop the cranberries &
  transfer to a serving bowl.
  
  Drain the pineapple, reserving the liquid in a pot.  Chop the chunks
  along with the apples & pecans, in the processor.  Add to the
  cranberries.
  
  Combine agar with the reserved juice & bring to a simmer, stirring
  frequently.  Cook until the flakes are dissolved, 5 minutes.  Pour
  juice into the bowl of fruit & mix thoroughly.  Stir in the cinnamon
  & brown sugar.  Chill for several hours & serve.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hearty Roasted Vegetables
 Categories: Side dish, Vegetables
      Yield: 12 servings
 
      1 lb Onions
      1 lb Rutabagas
      1 lb Potatoes
      1 lb Carrots
      1 lb Parsnips
      1 c  Vegetable oil
    1/3 c  Lemon pepper
      2 tb Salt, or to taste
 
  Peel and cut onions in large wedges. Peel and cut rutabagas into
  thumb-size chunks. Scrub and cut potatoes into thumb-size chunks.
  Peel and cut both carrots and parsnips into 1/2"-thick diagonal
  chunks.
  
  In a large bowl toss cut veggies with lemon pepper and salt.  If
  you're using a lemon pepper blend with the salt in it, omit the extra
  salt.
  
  Spread on baking sheets in single layer.  It helps to line the baking
  sheets with parchment paper.
  
  Roast at 425 degrees for 35 to 50 minutes, till golden brown and
  tender. Serve hot.
  
  Rutabagas are members of the turnip family and are frequently
  referred to as yellow turnips.  Parsnips are sometimes referred to as
  white carrots, but they are not carrots.  Both are vegetables
  commonly found in American markets in the fall.  You can use this
  method with most any firm vegetable that normally takes a few minutes
  to boil/steam cook: green beans work very well here, as do various
  other root vegetables.
  
  Source Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Refreshing Fruit Bowl
 Categories: Desserts, Fruits, Lowfat
      Yield: 10 servings
 
MMMMM---------------------------SALAD--------------------------------
      2 c  Fresh strawberries, halved
      1 c  Fresh blueberries, rinsed
      2 ea Kiwifruit, peeled & sliced
      1 cn Pineapple chunks, drained
    1/4 c  Pineapple liquid

MMMMM--------------------------DRESSING-------------------------------
           Reserved pineapple liquid
      1 tb Red wine vinegar
      1 tb Liquid sweetener
    1/2 ts Poppy seed
 
  Combine all salad ingredients. In a jar with a tight fitting lid,
  combine all dressing ingredients; shake well. Pour dressing over
  salad; toss gently to coat. Makes 10 1/2 cup servings.
  
  "Fast & Healthy" Posted by Carolyn Shaw
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bell Pepper Slaw
 Categories: Salads, Side dish, Vegetables, Low-fat
      Yield: 6 servings
 
      4 c  Thinly sliced green cabbage
      2 c  Red bell pepper, julienned
    1/4 c  Cider vinegar
      1 tb Sugar
      1 ts Sugar
    1/2 ts Salt
    1/4 ts Celery seeds
    1/4 ts Pepper
 
  Combine all ingredients in a large bowl and toss well. Let stand 15
  minutes before serving. Makes 6 1 cup servings.
  
  Posted by Carolyn Shaw
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aloo Gobi Masala
 Categories: Side dish, Indian, Vegetables
      Yield: 2 servings
 
     12 oz Potaotes, diced
     20 oz Cauliflower florets
      1 lg Tomato, diced
      8 oz Onion, thinly sliced
           Salt & cayenne, to taste
    1/2 ts Turmeric
    1/2 ts Basil leaves
      1 ts Cumin seeds
      1 oz Lemon juice
      1 ea 1/2" piece ginger
      2 ea Garlic cloves
      2 oz Vinegar
           Canola oil
      4 oz Cilantro leaves
      1 ea Jalapeno
      2 ea Green onions
 
  Boil diced potatoes and cauliflower florets in water with salt,
  cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as
  they will be done before the potatoes. The vegetables should be
  cooked but firm. Grind ginger and garlic. If fresh ginger is not
  available, use 1/2 tsp ginger powder. Finely chop the cilantro, green
  onion and jalapeno. Mix slice onion with basil, binegar and olive
  oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tb
  canola oil. When hot, add the cumin seeds. Fry until light brown. Add
  the onions. Cook until opaque. Add ginger and garlic. Saut‚ for a few
  minutes. Add the potatoes, cauliflower and the diced tomato. If the
  vegetables stick to the pan, add a little water to keep it moist.
  Simmer until vegetables are done. Sprinkle with chopped cilantro,
  lemon juice and sliced tomato before serving.
  
  From the Taj Mahal, New Orleans, LA in "The Vegetable Lovers Guide to
  New Orleans Restaurants" by Gay Sperling pp. 54-55  Adapted recipe.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetarian Shepherd's Pie
 Categories: Main dish, Vegetarian
      Yield: 6 servings
 
    1/2 c  Green lentils
    1/2 c  Brown lentils
    1/2 c  Black beans
      1 lg Onion, minced
      2 ea Garlic cloves, minced
      1 cn Tomatoes, diced
      2 ts Soy sauce
      1 ts Parsley, chopped
      1 ts Cilantro, chopped
           Salt and pepper
      1 ts Dried Italian herbs
  1 1/2 tb Potatoes, cooked & mashed
      2 lg Carrots, diced small
      1 ea 10-inch frozen pie shell
      2 ts Olive oil
           Bread crumbs
 
  In a large pot, cover with water and boil lentils and beans until
  tender, about 45 minutes. Drain. Preheat oven to 400øF. Saut‚ carots,
  celery and onion in a small amount of olive oil until tender. Add
  garlic, dried herbs, tomatoes, soy sauce, parsley and salt and pepper
  to taste. Mix together lentils and beans with above mixture. Spoon
  mixture into pie shell. Press firmly into shell, spread evenly over
  the top of the mashed potatoes. Top with breadcrumbs. Bake for 45
  minutes, until golden.
  
  The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling
  pg 58-59
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ratatouille
 Categories: Side dish, French, Vegetables
      Yield: 6 servings
 
    1/2 lb Egplant
    1/2 lb Zucchini
      1 ts Salt
      3 tb Olive oil
    1/2 lb Onions, thinly sliced
      2 ea Green peppers, sliced
      2 ea Cloves garlic, mashed
      3 tb Olive oil
           Salt & pepper to taste
      1 lb Ripe tomatoes
           Salt & pepper
      3 tb Parsley
 
  NB. This ratatouille recipe is the only one I know in which the
  vegetables all retain their own identity and don't end up in a
  more-or-less anonymous mush. The disadvantage is that it is a lot of
  trouble to prepare. Try it none-the-less in the early autumn, when
  the ingredients are all reasonable in price and at their best. Don't
  bother with watery orange tomatoes and glasshouse grown peppers &
  aubergines.
  
  Peel the eggplants and wipe the zucchinis. Remove the ends then cut
  into 3/8" (1cm) thick slices. The slices should be taken engthwise
  and end up about 1" by 3" (2.5 x 8 cms). Place the vegetables in a
  bowl and toss with the salt - you can use a little more if you feel
  like it. Turn into a colander and layer evenly placing a weighted
  plate on top. Leave 30 minutes to drain.
  
  Peel the tomatoes and halve them across. Squeeze each half to push
  out the pips, and then put them cut side up in a rack or colander.
  Sprinkle with salt and then turn over. Sprinkle again and leave for
  about half an hour. Slice them into 1/2" (1cm) strips, removing the
  stems if tough. Leave aside until ready to use.
  
  Peel and slice the onion thinly, core the green peppers and slice
  them, crush the garlic. Chop the parsley.
  
  Put the olive oil in a large frying pan. While it is heating, dry the
  eggplants and zucchinis carefully with paper towels. A layer at a time
  and starting with the zucchinis, fry them and the eggplants on both
  sides until lightly browned - about a minute a side. When fried, keep
  on a plate until needed. Add more oil if needed.
  
  When all are fried, sweat onions with the peppers and the garlic in
  the remaining oil in the same pan, adding further oil at the
  beginning if needed. Cover the pan and cook about 10 minutes until
  the vegetables are tender but not browned. Season to taste.
  
  Now layer the tomatoes on top of the onion pepper mixture, and season
  with salt and pepper. Cover and simmer 5 minutes or until the
  tomatoes have begun to render their juice. Uncover, baste the
  tomatoes with the juices, raise heat and boil for several minutes,
  until juice has almost entirely evaporated.
  
  Take a large fireproof casserole, and in the bottom, put 1/3 of the
  tomato mixture. Sprinkle over it 1/3 of the parsley, then layer half
  of the eggplants and zucchinis. Repeat with a second 1/3 of the
  tomato mixture, a second third of parsley and the remaining eggplants
  and zucchinis. Now cover with the remaining tomato mixture and
  parsley. Cover the casserole and simmer over low heat for 10 minutes.
  Correct seasoning, if needed. Raise heat slightly and cook uncovered
  for about 15 minutes longer, basting several times until the juices
  have evaporated, leaving a few spoonfuls of flavoured olive oil. Be
  careful of the heat, do not let the vegetables scorch in the bottom
  of the casserole.
  
  Either serve, or leave to cool. Ratatouille may be served cold or
  warm as a starter, or warm as an accompaniment to meat courses. If
  wanted warm, reheat gently just before serving time, taking care not
  to burn the vegetables.
  
  Don't be put off by the length of this recipe. It IS a fiddle, but the
  result is simply superlative. We often make the dish in double
  quantities or more and sterilise in jars.
  
  "Mastering the Art of French Cooking"  Posted by Ian Hoare.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Imam Bayaldi (Eggplant Stuffed With Aromatics)
 Categories: Main dish, Greek, Vegetarian
      Yield: 5 servings
 
  2 1/2 lb Eggplants
           Salt
      3 md Onions, peeled and sliced
    1/2 c  Water
      5 tb Olive oil
      5 ea Fresh tomatoes, peeled &
           -- sliced
    1/2 c  Parsley, chopped
      4 ea Garlic cloves, sliced
           Pepper
      1 pn Granulated sugar
           Fresh parsley for garnish
 
  Wash the eggplants, cut off the stem end if using large ones and cut
  in half lengthwise.  With the tip of a sharp knife, make at least 3
  lengthwise slashes on the cut sides of the eggplants, being careful
  not to pierce the skin on the opposite side.   Sprinkle with salt and
  let stand for 30 minutes.  Rinse with cold water, dry, and invert to
  drain.
  
  Meanwhile, put the onions in a small pan with the 1/2 cup water and
  simmer a few minutes.  Drain and discard the water or save for soup.
  
  In a medium frying pan, heat 2 tablespoons of the oil and saute the
  onions until soft, then put approximately a third of them in the
  bottom of a buttered casserole large enough to accomodate all the
  eggplants. Set 4 to 5 tomato slices over the onions in the casserole
  and add the rest of the tomatoes to the onion remaining in the frying
  pan. Saute onions and tomatoes for 10 minutes, then stir in all but 2
  tablespoons of the parsley and remove from the heat.  Set the
  eggplants into the casserole, tuck a slice of garlic into each
  eggplant slash, and stuff the slashes with the filling, allowing some
  to cover the top of the eggplant. Season lightly with salt, pepper,
  and a pinch of sugar, then dribble the remaining oil and chopped
  parsley over the eggplants. Cover the casserole with a lid or
  aluminum foil and bake in a moderate oven (350 F) for 30 to 40
  minutes, until fork-tender, removing the cover during the last 10
  minutes, to allow the sauce to thicken.  Garnish with parsley and
  serve warm.
  
  Note: This is excellent as a first course of a subsequently light meal
  topped with fresh fruit and Turkish coffee.
  
  If you wish, you may leave the eggplants whole, slash one side and
  remove some of the pulp with a small spoon.  This pulp is then
  sauteed with the filing and stuffed into the eggplant, a very
  attractive method for the smaller eggplants.  As you might suspect,
  both variations may also be prepared on top of the stove.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles.  Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Kebabs with Rosemary
 Categories: Side dish, Vegetables
      Yield: 6 servings
 
     12 sm Button Mushrooms
    1/2 lb Firm Tofu Cubed
      1 sm Red Pepper Cut Into
           Strips About 1 Inch Long
           And 1/2 Inch Wide
     12 ea Minature Corn
      3 sm Zucchini, sliced
     12 ea Cherry Tomatoes
      6 ea Kebab Skewers

MMMMM--------------------------MARINADE-------------------------------
      1 ts Mustard Powdder
      1 ea Garlic Clove Crushed
      2 tb Liquid sweetener
      2 tb Soy Sauce
      2 tb Olive Oil
           Ground Black Pepper
 
  1.  Thread the Vegetables and Tofu Onto Skewers, Putting a Mushroom,
  Then a Piece Of Tofu, Followed By Some Red Pepper, Corn, Zucchini and
  a Cherry Tomato. 2. Continue in this Way until All Skewers Are Full.
  3. To Make the Marinade, Mix Together the Mustard, Garlic and Honey,
  Then Gradually Stir in the Other Ingredients. 4. Lay the Kebabs on a
  Plastic or Glass Container Big Enough for Them To Lie Flat. 5. Spoon
  the Marinade Over Them, Turning Them To Make Sure That All the
  Vegetables Are Coated. 6. Let the Kebabs Marinate for At Least One
  Hour, Preferably for Serveral Hours, Spooning the Marinade Over Them
  Occasionally.
  
  7.  Cook the Kebabs Under a Hot Broiler or on the Grills for 10- 15
  Minutes until All the Vegetables Are Tender, Turning the Skewers So
  That the Vegetables Cook Evenly.
  
  8.  Pour the Remaining Marinade Into a Small Pitcher and Serve
  Separately. (May Use Eggplant Cubes or Cauliflower Florets If
  Desired.)
  
  Source Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentil Roll-ups
 Categories: Appetizers, Vegetarian
      Yield: 33 servings
 
      1 c  Cooked Laird lentils
      1 tb Onion, finely chopped
    1/4 ts Oregano, crumbled
    1/4 ts Thyme, crumbled
    1/8 ts Black pepper
      1 cl Garlic, minced
      1 lb Pkg phyllo pastry
      2 tb Canola oil
 
  Puree the cooked lentils. Add onion, and spices. Mix well. Preheat the
  oven to 325 F. Cut individual phyllo pastry sheets into 6"x8" pieces
  and brush with oil. Spread 1 tsp filling along one end of pastry
  sheet and roll over once. Turn in pastry edges and roll up like a
  cigar. Repeat. Place filled pastries on a non-stick baking sheet and
  bake at 325 for 15-20 min until golden brown.
  
  "Discover the Pulse Potential" by the Saskatchewan Pulse Crop
  Development Board. Posted by Jim Weller.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Corn and Wild Rice Saute
 Categories: Side dish, Vegetables, Low-fat
      Yield: 4 servings
 
      1 oz Sun-dried tomatoes
      1 ts Olive oil
      2 cl Garlic, minced
      2 ea Shallots, minced
    1/2 c  Vegetable stock
      1 c  Fresh corn kernels
      2 c  Cooked wild rice
      4 ea Plum tomatoes, chopped
      3 tb Balsamic vinegar, or more
           Salt and pepper
    1/4 c  Opal or basil, chopped
      1 c  Boiling water.
 
  Steep the sun-dried tomatoes in the boiling water for 10 minutes.
  Drain, squeeze dry, and coarsley chop. In a medium-size skillet, heat
  the oil over medium-high heat. Saute the garlic and shallot until
  softened, about 2 minutes. Add the rice and tomatoes and heat
  through, about 4 minutes. Add 3 tb. of the vinegar and salt and
  pepper to taste. Stir in the basil. Serve warm or at room
  temperature. If serving at room temperature, taste after dish sets,
  as additional vinegar may be needed, add it 1 ts. at a time.
  
  "Great Good Food" by Julee Rosso.  Posted by Carolyn Shaw
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Eggplant Torte … la Proven‡al
 Categories: Main dish, French, Vegetarian
      Yield: 6 servings
 
      2 md Eggplants cut into 1/2"
           -- rounds
      2 ts Salt
      2 md Potatoes, sliced
      2 md Tomatoes, sliced
      1 md Red onion, sliced
    1/4 ts Pepper
           Thyme sprigs (opt)
    3/4 c  Basil leaves, torn

MMMMM------------------------SEASONED OIL-----------------------------
    1/3 c  Olive oil
      1    Garlic clove(s), chopped
      1 ts Thyme, chopped or
    1/3 ts Dried thyme
 
  1. Sprinkle the eggplant slice with 1 tsp salt and set aside for 1
  hour. Rinse and pat the eggplant slice dry with paper towels.
  
  2. In a separate bowl, combine the oil, garlic and thyme to make the
  seasoned oil.
  
  3. Preheat the oven to 350F.
  
  4. Place a large cast-iron skillet over high heat for 3 minutes.
  While the skillet is heating, brush the eggplant slices with the
  seasoned oil. Saut‚ the eggplant over high heat until it is crusty
  and dark, 2-3 minutes each side. Saut‚ as many slices as comfortably
  fit in the pan, then repeat the process. Do not crowd the skillet.
  Turn the heat down if the eggplant is browning too quickly.
  
  5. Lightly oil an ovenproof baking pan. Overlap the eggplant, potato,
  tomato, and onion slices, leaving «-inch of each uncovered. Repeat the
  layers until all the vegetable slices have been used.
  
  6. Add the remaining 1 tsp salt and the pepper to the remaining
  seasoned oil and brush the vegetables with this mixture. Place the
  thyme and basil in between the layered vegetables. Bake uncovered for
  1 hour. Serve hot or at room temperature.
  
  Can be refrigerated for 1 day. REheat before serving.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Braised Spiced Leeks
 Categories: Side dishes, Vegetables
      Yield: 8 servings
 
      8 md Leeks
  1 1/2 c  Vegetable or other stock
      1 tb Olive oil

MMMMM----------------------SEASONING SAUCE---------------------------
    1/4 c  Medium-dry sherry
      2 tb Soy sauce
      2 ts Liquid sweetener
    1/2 ts Five-spice powder
 
  1. Combine the sherry, soy sauce, honey and five-spice powder. Set
  aside.
  
  2. Trim the root ends of the leeks close, but not so close that the
  layers separate. Cut off the dark green part of the leeks and reserve
  for another use. Lay the leeks flat on a cutting surface and split
  them in half lengthwise almost all the way through to within an inch
  of the root end, making sure they don't separate. Rinse the leeks
  under warm running water, scrubbing lightly with a vegetable brush to
  remove all the sand.
  
  3. Cook the leeks in the stock and butter over low heat in a partially
  covered ovenproof skillet until the liquid has almost evaporated,
  about 30 minutes.
  
  4. Preheat the oven to 350F.
  
  5. Pour the seasoning sauce over the leeks and bake uncovered for 20
  minutes. Remove the skillet from the oven and place over high heat.
  Baste the leeks several times, until the sauce has reduced and
  caramelized, 3-5 minutes. Serve hot or at room temperature.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cannellini with Salsa Verde
 Categories: Main dish, Italian, Pasta, Vegetarian
      Yield: 4 servings
 
      2 ea Shallots, chopped
      2 tb Olive oil
      4 ea Garlic cloves, minced
      4 ts Flour
    1/4 c  White wine
    1/2 c  Stock
      2 tb Pine nuts, roast & chopped
    1/2 c  Parsley, chopped
    3/4 ts Pepper
    1/2 c  Cilantro
      2 c  Cannellini, cooked
 
  1. In a heavy saucepan, saut‚ the shallots in the olive oil over
  medium heat until they begin to color, 3-5 minutes. Add the garlic
  and saut‚ for 1 minute.
  
  2. Add the flour; stir and cook for 1 minute. Add the wine, stock ,
  pine nuts, parsley, salt and pepper. cook over medium heat until the
  sauce has thickened, about 5 minutes. If using cilantro, add it now.
  
  3. Process the sauce in a blender or food processor. The blender
  yields a smooth sauce; the food processor, a finely minced one.
  
  Can be prepared to this point several hours ahead.
  
  4. Return the sauce to the saucepan and add the beans. Cook just until
  beans are heated, 2-3 minutes. Or heat the beans separately and serve
  on top on the sauce. Serve warm.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ginger Lentil Stew
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      1 c  Leeks, chopped
    1/2 ea Carrot, diced
      2 ea Celery stalks, diced
      1 tb Olive oil
      1 tb Ginger, minced
      3 c  Stock
      1 c  Lentils
      1 ts Ground cumin, roasted
    1/4 ts Pepper
    1/4 ts Salt
      2 tb Soy sauce
 
  1. In a large heavy saucepan, saut‚ the leeks, carrot, and celery in
  the olive oil over medium heat until they begin to wilt, 5-8 minutes.
  Add the ginger and garlic and saut‚ for 2 minutes.
  
  2. Stir in the stock, lentils, cumin and pepper. Cover and cook for 30
  minutes.
  
  3. Add the salt and soy sauce and cook until the lentils are soft,
  another 15-30 minutes. Serve with rice.
  
  Can be prepared up to 2 days ahead and refrigerated.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentil and Potato Stew with Spiced Oil
 Categories: Main dish, Vegetarian
      Yield: 6 servings
 
      6 c  Water
  1 1/2 c  Lentils
      1 ea Red bell pepper, cubed
      2 md Potatoes, cubed
      2 ea Carrots, sliced
      1 lg Spanish onion, chopped
      2 ea Celery stalks, cubed
    1/4 c  Soy sauce
    1/2 ts Pepper
      1 ea Bay leaf

MMMMM-------------------------SPICED OIL------------------------------
      2 tb Olive oil
      1 ts Ginger, ground
      1 ts Turmeric
      1 ts Cumin, roasted
 
  1. Combine the water, lentils, bell pepper, potatoes, carrots, onion,
  celery, soy sauce, pepper, and bay leaf in a large pot. Cover and
  bring to a boil; reduce the heat and simmer for 45 minutes.
  
  2. Meanwhile, warm the oil in a small saucepan over low heat, 1-2
  minutes. Remove from the heat and add the ginger, turmeric, and
  cumin. Stir and set aside
  
  3. When the stew is cooked. add the spiced oil. SEason with salt and
  additional pepper if needed. Remove the bay leaf. Serve hot.
  
  Can be refrigerated for up to 3 days.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Couscous with Steeped Paprika
 Categories: Main dish, Vegetarian
      Yield: 6 servings
 
      2 c  Vegetable stock
      1 tb Paprika
  1 1/2 ts Salt
    1/2 ts Pepper
      1 c  Couscous
      1 tb Olive oil
    1/2 c  Red onion(s), chopped
      3 ea Scallions, sliced
    1/2 ea Carrot, diced
    1/2 c  Red bell pepper, diced
    1/2 c  Yellow bell pepper, diced
      1 c  Tomato, diced
    1/4 c  Parsley, chopped
 
  1. In a saucepan with a tight-fitting lid, bring the stock to a boil.
  Remove 3 tbs of the boiling stock and  dissolve the paprika in it.
  Pour this back into the pot. Add 1 tsp salt and ¬ tsp pepper. Return
  the stock to a boil.
  
  2. Remove the stock from the heat and add the couscous. stir, cover,
  and let stand for about 5 minutes.
  
  3. Heat a skillet for 1 minute; add the olive oil, then the onion and
  scallions. Saut‚ until the onion begins to color, about 2 minutes.
  Add the carrot and peppers and saut‚ for 1 minute. Add the tomato and
  saut‚ 1 minute more. Add the remaining « tsp salt and the remaining ¬
  tsp pepper, then stir. Add the parsley and stir again. Remove from
  the heat.
  
  4. Add the couscous to the skillet and fluff it as you mix it with the
  vegetables. Serve immediately or at room temperature.
  
  Can be refrigerated for 1 day. Return to room temperature before
  serving.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Curried Couscous with Vegetables and Chickpeas
 Categories: Main dish, Vegetarian
      Yield: 6 servings
 
      3 ts Olive oil
      1 tb Curry powder
  2 1/2 c  Vegetable or other stock
      1 c  Couscous
    1/2 c  Shallots, quartered
      1 ea Carrot, sliced
      1 c  Mushrooms, sliced
      1 c  Snow peas, strings removed
      1 ts Salt
    1/4 ts Pepper
    1/2 c  Chickpeas, cooked
 
  1. In a wok or small cast-iron skillet, heat 1 tsp of olive oil over
  low heat, Remove from the heat and stir in the curry powder. Set
  aside.
  
  2. Bring 2 cups of stock to a boil in a large saucepan. Add the
  curried olive oil mixture and stir. Add the couscous, stir, and cover
  immediately. Let sit for 5 minutes.
  
  3. Meanwhile, place a wok or skillet over high heat for 1 minute. Add
  the remaining 2 tsp oil. Immediately add  the shallot, reduce the
  heat to medium, and stir-fry until the shallots begin to char, 1-2
  minutes.
  
  4. Add the carrot and ginger; stir-fry until they begin to char, 1-2
  minutes. Add the mushrooms and stir-fry for 1 minute. Add the peas and
  stir-fry for 1 minute more. Remove the ginger.
  
  5. Heat the remaining « cup stock, salt and pepper in a large
  saucepan. Add the chickpeas and simmer 2-3 minutes.
  
  6. Combine the couscous, vegetables, and chickpeas with the seasoned
  stock. Serve hot or warm.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Curried Bulgur Wheat Pilaf
 Categories: Main dish, Vegetarian
      Yield: 6 servings
 
      1 ts Olive oil
      2 tb Walnuts, chopped
  1 1/2 c  Vegetable or other stock
      2 ts Curry powder
      1 ts Salt
    1/8 ts Cayenne pepper
      1 c  Bulgur wheat
    1/3 c  Shallots, chopped
      1 tb Olive oil
 
  1. Preheat oven to 325øF. Melt the butter and toss with the walnuts.
  Roast for 5-10 minutes, or until nicely browned.
  
  2. In a small saucepan, bring the stock to a boil. Add the curry
  powder, salt and pepper; turn off the heat and let steep for 5
  minutes.
  
  3. Wash and drain the bulgur.
  
  4. In a large heavy saucepan with a tight-fitting lid, saut‚ the
  shallots in the olive oil until they soften and are lightly brown,
  about 5 minutes. Add the bulgur and stir a few minutes, until the
  grains are coated with oil and shallots. Add the curry-infused stock,
  stir and bring to boil over high heat. Cover, and turn heat to low;
  simmer 20 minutes. Turn off the heat and allow bulgur to relax for 20
  minutes. Place bulgur in a bowl and top with roasted nuts. Serve hot
  or at room temperature.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Polenta
 Categories: Side dish, Italian, Appetizers
      Yield: 4 servings
 
      4 c  Water
  1 1/2 ts Salt
      1 c  Yellow cornmeal
      2 ts Olive oil
 
  Prepare Basic Polenta: 1. Bring the water and salt to a boil in a
  heavy saucepan. Lower the heat so the water is just simmering.
  
  2. Pour the cornmeal in a slow and steady stream into the water. Stir
  constantly until all the cornmeal is absorbed, about 3 minutes/
  
  3. Turn the heat to very low; stir with a wooden spoon every 2-3
  minutes. The polenta is done when it adheres to itself and pulls away
  from the sides of the pot, 20-25 minutes.
  
  Prepare Grilled Polenta:
  
  1. Lightly grease a 9x5-inch loaf pan with oil or butter.
  
  2. Pour the polenta into the pan and allow it to cool and solidify at
  room temperature, about 30 minutes.
  
  3. Preheat the broiler. Remove the polenta from the pan and cut into
  3/4-inch slices. Place them on a greased heatproof dish. Brush both
  sides with the oil or melted butter and broil close to the heat for a
  few minutes on each side until the polenta is crusty, about 5
  minutes. Serve immediately.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mixed Wild Mushrooms with Grilled Polenta
 Categories: Side dish, Italian, Vegetables
      Yield: 4 servings
 
    1/2 c  Dried porcini mushrooms
      1 c  Cold water
      2 tb Peanut oil
      1 c  Leeks, chopped
    3/4 lb Assorted wild mushrooms
           -- cut in large pieces
      1 ea Recipe Grilled Polenta

MMMMM----------------------SEASONING SAUCE---------------------------
      2 ts Cornstarch
      2 tb Medium-dry sherry
  2 1/2 tb Soy sauce
      1 ts Molasses
 
  1. Soak the porcini in the cold water for 30 minutes. Lift the
  mushrooms from the soaking water, squeezing them over the water to
  return any liquid to the cup; dice the mushrooms. Strain the porcini
  water through a fine-mesh sieve.
  
  2. Reduce the porcini water over low heat until only 2 tbs remain,
  about 15 minutes. Let cool.
  
  3. Make the seasoning sauce by dissolving the cornstarch in the
  sherry. Stir in the reduced porcini water, soy sauce, and molasses.
  SEt aside.
  
  4. Heat a wok or large cast-iron skillet over high heat until it
  smokes, 2-3 minutes. Add the peanut oil, then immediately add the
  leeks; stir-fry 3-4 minutes.
  
  5. Add the porcini and the wild mushrooms and stir-fry 3-4 minutes
  more.
  
  6. Stir the seasoning sauce and add it to the wok all at once,
  continuing to stir until the sauce has thickened and has thoroughly
  glazed the mixture, about 30 seconds.
  
  7. Broil the Grilled Polenta during the last few minutes the wild
  mushrooms are cooking. (If necessary the mushrooms can wait a few
  minutes while you broil the polenta. Put the polenta on a serving
  plate. Top with the mushroom mix. Serve at once.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Risotto with Wild Mushrooms
 Categories: Main dish, Italian, Rice, Vegetables
      Yield: 2 servings
 
    1/4 c  Dried porcini mushrooms
      1 c  Cold water
      4 c  Vegetable or other stock
      1 tb Olive oil
    1/4 c  Shallots, chopped
      1 c  Arborio rice
      1 ea Portobello mushroom, sliced
  1 1/4 ts Salt
    3/4 ts Pepper
    1/2 c  White wine
 
  1. Soak the porcini in the cold water for 30 minutes. Lift the
  mushrooms from the soaking water, squeezing them over the water to
  return any liquid to the cup; dice the mushrooms. Strain the porcini
  water through a fine-mesh sieve and add it to the stock.
  
  2. Heat the stock until it reaches a low simmer, then adjust the heat
  so that it stays just at the simmering point.
  
  3. Heat the olive oil over low heat in a wide heavy pot. Add the
  shallots & saut‚ until they begin to soften, 3-4 minutes. Add the
  rice and stir well to coat the grains. Add the porcini and portobello
  mushrooms and saut‚ for 2 minutes.
  
  4. Add a ladle of stock (about « cup). Stir until the liquid is
  absorbed. Add the salt and pepper. Keep the heat under the rice at
  medium and the liquid always simmering.
  
  5. After adding 3 or 4 ladles of stock, add the wine. Continue to stir
  frequently and to add a ladle of stock at a time. When the rice is
  almost cooked through, in about 20-25 minutes, reduce the amount of
  stock added each time. As soon as the rice is cooked, remove it from
  the heat and serve hot.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Portobello Mushrooms
 Categories: Side dish, Appetizers, Vegetables
      Yield: 4 servings
 
      1 tb Balsamic vinegar
      3 tb Olive oil
      1 ts Salt
    1/4 ts Pepper
    1/4 c  Marjoram, chopped
      2 tb Shallot, minced
      4 md Portobello mushrooms
 
  1. Combine the vinegar, oil, salt, pepper, marjoram, and shallots in a
  bowl.
  
  2. Remove the stems from the mushrooms (save stems for another use).
  Place in bowl and spoon the marinade over; marinate for 1 hour.
  
  3. Preheat the oven to 400øF.
  
  4. Place the mushrooms in an ovenproof dish and spoon any remaining
  marinade over them. Roast for 20 minutes. Serve hot with any marinade
  left in the roasting pan spooned over them.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ragout of Wild Mushrooms
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      2 tb Dried porcini mushrooms
    1/2 c  Cold water
    1/2 c  Shallots, coarsely chopped
      1 tb Olive oil
      4 ea Garlic cloves, chopped
  3 1/4 c  Mixed wild mushrooms
           -cut into 1" pieces
      1 ts Salt
      1 ts Pepper
      2 ea Thyme sprigs
      1 c  Plum tomatoes, diced
    1/4 c  Tomato sauce
    1/2 c  Red wine
      1 ts Porcini Powder (opt)
 
  This dish can be served on rice, with polenta, or as the topping for
  pasta or baked potatoes.
  
  1. Soak the porcini in the cold water for 30 minutes. Lift the
  mushrooms from the soaking water, squeezing them over the water to
  return any liquid to the cup; coarsely chop the mushrooms and set
  aside. Strain the porcini water through a fine-mesh sieve and reserve.
  
  2. In a medium skillet, saut‚ the shallots in olive oil until they
  soften, about 2 minutes. Add the garlic and saut‚ until light brown,
  2-3 minutes. Add the porcini and wild mushrooms and toss well.
  
  3. Add the salt, pepper, thyme, tomatoes, tomato sauce, wine, porcini
  water, and Porcini Powder, if using. Bring to a simmer over high
  heat. Turn heat to low, cover and simmer until the mushrooms are
  cooked, 10-15 minutes. If the mushrooms are cooked through but the
  sauce is too thin, uncover and simmer for a few minutes until the
  sauce has thickened. Remove the thyme. Serve hot.
  
  Can be prepared 1 day ahead and refrigerated. Reheat gently before
  serving.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: All-American Succotash
 Categories: Main dish, Native, Vegetarian
      Yield: 6 servings
 
      3 c  Frozen corn kernels, thawed
      2 lb Fresh lima bean
      1 md Leek, cleaned and chopped
      1 tb Olive oil
      2 c  Tomatoes, chopped
      1 ts Salt
    1/2 ts Pepper
    1/2 c  Parsley, chopped
 
  1. Cut the corn from their husks and remove the lima beans from their
  pods.
  
  2. In a large skillet, saut‚ the leek in the oil until it wilts, 2-3
  minutes. Add the corn, lima beans, tomatoes, salt and pepper.
  
  3. Bring to a simmer over high heat. Cover and turn the heat to low,
  then simmer for 10 minutes. Add the parsley. SErve hot or at room
  temperature.
  
  Note: If you use frozen lima beans, defrost them and add them during
  the last few minutes of cooking.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hashed Brussels Sprouts with Oregano
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      2 c  Brussels sprouts (1 pint)
      1 tb Olive oil
      1 ea Garlic clove, chopped
      2 tb White wine
  1 1/2 tb Lemon juice
      1 tb Oregano, chopped
           Salt and pepper to taste
 
  1. Cut the Brussels sprouts in half vertically, then coarsely chop
  them.
  
  2. Heat the olive oil for 1 minute over medium-high heat in a large
  skillet. Add the Brussels sprout and the garlic and saut‚ until the
  sprouts begin to char, 1-2 minutes.
  
  3. Turn the heat to medium-low. Add the wine and lemon juice and
  partially cover. Cook until the sprouts are easily pierced with a
  fork but not soft, about 3 minutes. Add the oregano and cook for 30
  seconds. Add salt and pepper. Serve hot or warm.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Braised Mushrooms
 Categories: Appetizers, Side dish, Vegetables
      Yield: 4 servings
 
      1 lb Portobello, cremini
           -or button mushrooms
      1 tb Olive oil
  1 1/2 tb Soy sauce
      2 ea Scallions, chopped
      1 tb Sesame seeds
           -roasted and ground
 
  1. Remove and discard the sandy ends of the mushroom stems. Wash the
  mushrooms under a light spray of cold water. Chop the mushroom caps
  and stems.
  
  2. Place a wok or large cast-iron skillet over high heat for 1
  minute. Add the oil around the sides of the wok or pan, then turn the
  heat to medium. Add the chopped mushrooms and stir-fry until they
  give up their juices, about 5 minutes. If the mushrooms are browning
  too fast, lower the heat.
  
  3. Add the soy sauce. Turn the heat to low and simmer for 2 minutes.
  
  4. Remove wok or skillet from the heat, add the scallions, and stir.
  Sprinkle with the sesame seeds. Serve hot.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Winter Squash Soup
 Categories: Soups, Appetizers, Vegetables
      Yield: 6 servings
 
      1 lg Acorn squash
    1/4 c  Walnuts, shelled
      1 ts Olive oil
      1 md Leek, chopped
      1 tb Olive oil
      1 tb Sage, chopped or
      1 ts Dried sage
    1/8 ts Five-spice powder
      4 c  Vegetable or other stock
    1/2 ts Salt
    1/4 ts Pepper
      1 md Apple
 
  1. Preheat oven to 375øF.
  
  2. Halve and seed the squash. Turn the cut side down and bake on a
  cookie sheet or in a shallow roasting pan until the flesh is tender,
  45 minutes to 1 hour.
  
  3. Combine the walnuts with the olive oil and spread on a cookie
  sheet. Roast the walnuts alongside the squash until they turn deep
  brown, 7-8 minutes. Set aside.
  
  4. Meanwhile, in a heavy pot, saut‚ the leek in the olive oil for 1-2
  minutes. Add the sage and five-spice powder. Cover and cook until the
  leek is soft, about 10 minutes./ Add the stock, salt and pepper and
  bring to a simmer, then uncover.
  
  5. Peel, core, and dice the apple. Add it to the simmering stock and
  cook until soft, about 15 minutes.
  
  6. Remove the squash from its shell. Dice and add to the pot. Simmer
  for a few minutes, then pur‚e the soup by passing it through a food
  mill or by pulsing it in a blender or food processor.
  
  Can be prepared several hours ahead.
  
  7. When ready to serve, gently reheat the soup. Serve hot with roasted
  walnuts sprinkled on top.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fennel and Orange Salad with Herb-Lime Vinaigrette
 Categories: Salads, Appetizers, Vegetables
      Yield: 6 servings
 
      1 md Fennel bulb
      2 ea Clementines or
      1 lg Navel orange
      1 bn Arugula or watercress

MMMMM------------------------VINAIGRETTE-----------------------------
      1 tb Olive oil
      1 tb Lime juice
      1 ts Thyme or oregano
    1/4 ts Salt
    1/8 ts Pepper
 
  1. To prepare the vinaigrette, combine the oil, lime juice, thyme or
  oregano, salt and pepper and whisk until blended or shake in a
  covered jar.
  
  Can be prepared several hours ahead.
  
  2. Remove the stalks and fronds of the fennel and discard, saving
  only the bulb. Cut away any brown or dry-looking spots from the top
  layer of the bulb. Julienne the fennel bulb into thin strips.
  
  3. Peel and divide the clementines into segments. Wash and dry the
  arugula and divide equally on 4 plates.
  
  4. Toss the fennel and orange with the vinaigrette and place on top
  of the arugula. Serve.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Shiitake Mushrooms on Arugula
 Categories: Appetizers, Side dish, Vegetables
      Yield: 6 servings
 
     12 ea Shiitake mushrooms
      4 ts Roasted sesame seeds

MMMMM----------------------SEASONING SAUCE---------------------------
      2 tb Soy sauce
      2 tb Oriental sesame oil
      2 tb Olive oil
      2 ts Sugar
      1 bn Arugula, stems removed
 
  1. Prepare the seasoning sauce by combining the soy sauce, sesame oil,
  olive oil, and sugar. Can be prepared up to a week ahead.
  
  2. Preheat the broiler.
  
  3. Wash the arugula and spin dry.
  
  4. Clean the mushrooms and remove the stems. Place them cup side up
  on a broiling rack.
  
  5. Brush the seasoning sauce on the mushroom caps. Position the rack
  4-6 inches from the heat and broil until the mushrooms look brown and
  crusty, 2-3 minutes. They cook very quickly, so keep an eye on them.
  
  6. Immediately place the mushrooms on top of the arugula. Pour the
  small amount of seasoning sauce that's left in the pan over the
  arugula. Sprinkle with the roasted sesame seeds and serve.
  
  "The Occasional Vegetarian" by Karen Lee.  Posted by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: A Lucky Accident
 Categories: Soups, Appetizers, Vegetables, Diane's
      Yield: 1 recipe
 
      3 sm Carrots, diced
      2 sm Parsnips, diced
      1 md Turnip, cut in chunks
      2 ea Celery stalks, diced
           Celery leaves from
      1 lg Onion, stuck with 2 cloves
      1 cn Tomatoes with liquid
      1 cn Tomato paste
      1 sm Bn flat-leaf parsley
      1 ea Bay leaf
           Fresh rosemary and thyme
           Black peppercorns
 
  Put 3 quarts of water in the bottom of a large stock pot with a pasta
  insert. Add the tomato liquid and tomato paste. Put all of the other
  ingredients in the pasta insert. Bring to a boil over high heat,
  lower the heat, cover and simmer for about 3 hours. Lift out the
  pasta insert, letting out the liquid fall back into the pot. Press
  down on the solids to extract as much liquid as possible and return
  all the liquid to the pot. Discard the solids.
  
  Note: This started out to be vegetable stock to use up some leftover
  stuff I had on hand, but after I strained the stock I decided to use
  it as a cooking liquid for pasta. The pasta thickened and flavored
  the stock to such an extent that I decided to save the leftovers to
  use as a tomato-vegetable soup. I may add some vegetables and small
  pasta to that.
  
  Recipe by Diane Lazarus
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lima Bean and Leek Soup
 Categories: Soups, Appetizers, Vegetables, Jim's
      Yield: 8 servings
 
      8 c  Water
    1/4 c  Lentils
    1/2 c  Lima Beans
    1/4 c  Wild rice
      1 lg Leek
    1/4 c  Tomato sauce
      4 ds Hot sauce
           Soy sauce
 
  Bring the water to a boil in a soup pot and add lentils; simmer
  covered 1/2 hr or more. Add the lima beans and cook another 1/2 hour.
  Add the rice and cook another 20 min. Add the chopped green portions
  of a large or 2 medium well washed leek[s] [They are sandy and there
  is always sand trapped in the outer leaves] and simmer 10 min. Add
  the sliced white portion of the leek and the remaining ingredients.
  Simmer 15 min and serve.
  
  Recipe by Jim Weller
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Butternut Squash And Ancho Chili Puree
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      1 ea Ancho chili
      1 md Butternut squash, peeled
           -- & cubed
    1/4 ts Cumin
      1 tb Salt
      1 pn Cayenne
 
  Put the ancho chili in a small saucepan and cover with water. Bring
  to a boil. Reduce heat and simmer until chili is soft, about 10 mins.
  Remove the chili from the liquid. When cool enough to handle, stem
  the chili, split it open, and scrape out the seeds.
  
  Meanwhile, put the squash in a saucepan and cover with water. Bring
  to a boil over medium-high heat. Reduce heat and simmer until the
  squash is tender, about 10 mins. Drain well and transfer to a food
  processor. Add the chili and the cumin and process until smooth,
  stopping to scrape down the sides of the bowl. Season with salt and
  cayenne. Divide among 4 plates and serve immediately.
  
  From "A Well Seasoned Appetite" Posted by Dan Klepach
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange-And-Ginger Butternut Squash Puree
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      1 md Butternut squash, peeled &
           -- cubed
  1 1/2 ts Ginger, grated
      1 ts Orange zest, grated
      1 ts Salt
           Pepper, to taste
 
  Put the squash in a medium saucepan and cover with cold water. Place
  over medium-high heat and bring to a boil. Reduce heat and simmer
  until tender, about 10 mins.
  
  Drain well. Transfer the squash to a food processor. Add the ginger
  and orange zest and process until smooth. Add salt and pepper. Divide
  among 4 plates and serve.
  
  "A Well Seasoned Appetite" Posted by Dan Klepach
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Apple And Sweet Potato Puree
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      2 lg Sweet potatoes, pricked
      2 ea Granny smith apples
    1/8 ts Ground cardamom
           Salt, to taste
           Pepper, to taste
 
  Preheat the oven to 450F.  Place the sweet potatoes on a baking sheet
  and roast for 15 mins. Place the whole apples on the baking sheet
  with the sweet potatoes. Roast until potatoes and apples are soft,
  about 25 mins.
  
  Peel the sweet potatoes. Pass the apples and the sweet potatoes
  through a food mill into a medium bowl. Stir in the cardamom and add
  salt and pepper. Divide among 4 plates and serve immediately.
  
  "A Well Seasoned Appetite" Posted by Dan Klepach
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spiced Beet Puree With Walnut Oil
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      6 md Beets, with 1" stem attach
      2 lg Garlic cloves, unpeeled
      2 ea Bay leaves
      4 ea Cloves
      4 ea Allspice berries
      1 ts Walnut oil
      2 ts Kosher salt
 
  Preheat the oven to 400F. Place the beets, garlic, bay leaves,
  cloves, and allspice on a large double sheet of aluminum foil. Wrap
  up into a package. Roast until the beets are tender, about 2 hours.
  Discard the bay leaves, cloves, and allspice berries. Remove the
  stems from the beets and slip off the skins. Transfer the beets to a
  food processor and process until smooth. Stir in the walnut oil and
  the salt. Divide among 4 plates and serve immediately.
  
  "A Well Seasoned Appetite"  Posted by Dan Klepach
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Winter Vegetable Puree
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      1 lg Celery root, trimmed, peeled
      2 md Baking potatoes, cubed
      2 md Turnips, cubed
      4 md Leeks, washed & sliced
      1 tb Salt
           Pepper, to taste
 
  Combine the celery root, potaotes, turnips, and leeks in a large
  saucepan and cover with cold water. Place over medium-high heat and
  bring to a boil. Reduce heat and simmer until all of the vegetables
  are tender, about 30 mins. Drain well and pass the vegetables through
  a ricer. Add salt and pepper to taste. Divide among 4 plates and
  serve immediately.
  
  "A Well Seasoned Appetite" Posted by Dan Klepach
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Yams With Red Onions
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      3 md Red onions, sliced thinly
      3 md Yams, thinly sliced
      2 c  Apple cider
      2 ts Brown sugar
    1/2 ts Salt
    1/4 ts Pepper
      1 tb Fresh thyme
      1 tb Olive oil
 
  Preheat oven to 350F.  Arrange the onion and yam slices in alternating
  layers in a 9-inch round or oval gratin dish. Pour the apple cider
  into a small saucepan, add the brown sugar, salt and pepper, and stir
  over medium heat until the sugar dissolves. Pour the hot cider over
  the onions and yams and sprinkle with thyme. Dot with Olive oil,
  cover the dish with foil, and bake for 1 hour. Remove the foil and
  continue baking, basting often, until the onions and yams are tender,
  about 30 mins. Divide among plates and serve.
  
  "A Well Seasoned Appetite" Posted by Dan Klepach
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Winter Vegetable & Barley Soup
 Categories: Soups, Vegetables
      Yield: 8 servings
 
      1 c  Barley
     14 c  Water
    1/2 c  Tamari
      2 ts Garlic, granulated
      2 ts Onion, granulated
    1/2 ts Black pepper
      1 c  Onions, chopped
      1 c  Celery, chopped
      1 c  Carrots, chopped
      1 c  Turnip, chopped
      1 c  Potatoes, chopped
      1 c  Cauliflower florets
      1 c  Broccoli florets
      1 c  Asparagus, chopped
      1 c  Kidney beans, cooked
      2 ts Basil
      2 ts Oregano
      1 ts Rosemary
 
  Bring to a boil in 2 cups of the water.  Reduce heat & cover, simmer
  until the liquid has been absorbed, about 45 minutes.
  
  Bring the remaining water to a boil & add tamari, granulated garlic &
  onion, & pepper.  Cook for a few minutes.  Add onions, celery,
  carrots, turnip & potatoes & cook for 10 minutes.  Add cauliflower &
  cook for a couple of minutes.  Add broccoli, asparagus & kidney beans
  & cook for a further 1 minute.  Add herbs & serve.
  
  "Vegetarian Gourmet"  Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti with Vegetarian Bolognaise
 Categories: Main dish, Pasta, Vegetarian
      Yield: 6 servings
 
    1/4 c  Sun-dried tomatoes
     16 oz Spaghetti
    1/2 c  Onion, diced
    1/2 c  Celery, diced
    1/2 c  Carrots, diced
    1/2 c  Red bell pepper, diced
      1 tb Olive oil
    1/2 c  Zucchini, diced
    1/2 c  Eggplant, peeled & seeded,
           -- diced
  1 1/2 ts Garlic, minced
    1/2 c  Mushrooms, diced
      2 c  Roma tomatoes, diced
    1/4 lb Tofu, firm, diced
    1/2 ts Salt
    1/2 ts Black pepper
      1 ts Garlic, granulated
      2 ts Basil
      1 ts Rosemary
 
  Soak sun-dried tomatoes in boiling water until soft, about 10 minutes.
  Dice & set aside.
  
  Cook spaghetti according to instructions, rinse, drain & set aside.
  
  Heat oil & saute onion, celery, carrots & red bell pepper in a large
  skillet until the onions are translucent, about 3 minutes.  Stir in
  the sun-dried tomatoes followed by the zucchini, eggplant, garlic,
  mushrooms, tomatoes & tofu.  Cook over a low heat until the liquid
  has evaporated.
  
  Stir in the rest of the ingredients.  Place spaghetti on a large
  serving platter, top with sauce & serve.
  
  Mark's Notes: Ensure that these vegetables are finely diced so that
  they can cook quickly & you can get a medley of tastes in your mouth.
  I do not cook the spaghetti while the sauce is cooking.  While there
  is a risk of overcooking when the vegetables are diced this small, I
  still prefer to cook my sauce, let it sit to allow the flavours to
  develop & then serve over freshly cooked pasta.  I hate cold pasta
  with hot sauces.  Also, add a handful of finely chopped fresh parsley
  just before serving.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cold Cream of Watercress & Apple Soup
 Categories: Soups, Appetizers, Vegetables, Fruits
      Yield: 1 servings
 
      2 ea Onions, sliced
      2 ea Celery ribs, thinly sliced
      2 tb Olive oil
      4 sm Potatoes, diced
      6 c  Vegetable broth
    1/4 ea Apple, peeled & thinly
           -- sliced
      2 c  Watercress
      2 c  Soymilk
      1 lg Apple
 
  Saute onions & celery in oil in a stockpot over a low heat for 5
  minutes. Add potatoes & broth.  Cover, bring to a boil, reduce heat &
  simmer for about 15 minutes, or until the vegetables are soft.  Add
  apple slices & cook for 3 or 4 minutes.  Add watercress & cook until
  the watercress wilts, about 1 more minute.  Remove from heat.
  
  Puree the cooked soup in a food processor or blender.  Chill
  thoroughly Then stir in the soymilk.  Chill for another 30 minutes,
  at least.  Just before serving, grate the apple & add to the soup.
  Garnish with watercress sprigs.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Shiitake Mushrooms
 Categories: Side dish, Tofu, Vegetables
      Yield: 8 servings
 
     10 lg Fresh shiitake mushrooms
     14 oz Frozen tofu, thawed
      1 ea Onion, chopped
      1 ea Garlic clove, minced
      1 tb Olive oil
      1 ea Tomato, chopped
    1/2 ts Rosemary
      2 tb Walnuts, ground
      2 ts Mellow miso
      2 tb Tomato paste
           Salt & pepper, to taste
 
  Preheat oven to 350F.  Cut off & discard the mushroom stems.  Set caps
  aside.
  
  Drain & squeeze the tofu until almost dry.  Crumble & set aside.
  
  Saute onion & garlic in the oil until soft.  Add tofu & saute for 5
  minutes.  Add tomato & rosemary & cook until the mixture is fairly
  dry, about 10 minutes.  Stir in the remaining ingredients.
  
  Spoon mixture into the mushroom caps, pressing firmly to form a smooth
  mound.  Bake until browned, about 20 minutes.  Either serve hot or at
  room temperature.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oriental Stuffed Eggplant
 Categories: Main dish, Vegetables
      Yield: 6 servings
 
      3 tb Soy sauce
      3 tb Water
      2 ts Ginger, grated
      1 ts Sesame oil, toasted
      1 tb Rice vinegar
    1/3 lb Tempeh, cut into thin strips
      4 ts Vegetable oil
      3 ea Japanese eggplants, halved
      3 tb Sesame seeds
      1 tb Mellow miso
      2 tb Mirin
      1 ts Ginger, grated
      1 tb Water
 
  Preheat oven to 350F.
  
  Combine soy sauce, water, ginger, sesame oil & vinegar in a shallow
  glass dish.  Add tempeh & marinate it for several hours.  Remove
  tempeh & reserve the marinade.  Saute the tempeh in 3 ts oil until it
  is evenly browned on all sides.  Add reserved marinade & continue to
  saute until the liquid has been absorbed.
  
  Brush the cut surfaces of the eggplant with the remaining oil.  Bake
  until tender, about 15 minutes.  Set aside until cool enough to
  handle.  Scoop out the flesh being careful not to break the skins.
  Chop pulp into a mixing bowl.
  
  Lightly toast the sesame seeds in a small skillet over a very low
  heat. Stir constantly to prevent burning.  When the begin to crackle,
  remove from heat & grind ni a mortar & pestle.  Place in a large bowl
  & mix in the remaining ingredients.  Fold in the tempeh & eggplant
  pulp.
  
  Spoon prepared mixture into the eggplant shells & bake until browned
  which should take about 20 minutes.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dahl Soup
 Categories: Soups, Indian, Appetizers, Vegetarian
      Yield: 6 servings
 
      1 sm Onion, minced
    1/2 ts Cinnamon
    1/2 ts Cumin, ground
      1 tb Oil
      3 c  Red lentils
      1 ea Kombu strip
     12 c  Water
           Salt, to taste
      2 tb Cilantro
           Lemon slices, to garnish
 
  Saute onion, cinnamon & cumin in oil in a stockpot until the onion is
  translucent, about 2 minutes.
  
  Stir in the lentils, kombu & water.  Bring to a boil, reduce heat,
  cover & simmer for 1 hour.  Season to taste & garnish with cilantro &
  lemon slices.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Alternative Cabbage Rolls
 Categories: Main dish, Vegetarian, Mark's
      Yield: 8 rolls
 
MMMMM-----------------------CABBAGE LEAVES----------------------------
      1 ea Head cabbage
           Water, to poach
      1 pn Salt

MMMMM--------------------------FILLING-------------------------------
      1 c  Bulgur
  1 3/4 c  Boiling water
    1/2 c  Pine nuts, toasted, ground
      1 tb Oil
      1 lg Onion, finely diced
      3 ea Garlic cloves, minced
      1 lg Carrot, finely diced
      1 ts Thyme
      1 tb Basil
      2 ts Sweet Hungarian paprika
      2 tb Soy sauce
           Black pepper, to taste

MMMMM---------------------------SAUCE--------------------------------
      4 lg Tomatoes
      2 ea Garlic cloves
      1 ts Basil
      1 tb Parsley
      1 pn Oregano
    1/2 c  Water
 
  Bring water & salt to a boil in a pot large enough to hold the whole
  head of cabbage.  When it boils, place the whole cabbage in the pot &
  poach it until the outer leaves can be pulled away without tearing.
  Set aside 8 large leaves with no holes in them.
  
  Place bulgur in a bowl & pour boiling water over.  Fluff with a fork
  & set aside until all the water has been absorbed.  Fluff
  occasionally.  When the water has been absorbed, mix in the ground
  pine nuts.
  
  Heat oil in a skillet.  Saute the onion, garlic & carrots over a low
  heat for about 5 minutes.  Be careful not to overcook the vegetables,
  but you do need them to be soft.  Stir in the herbs & the paprika &
  saute for a few minutes longer.  Mix in the soy sauce & cook for
  another minute. Remove from the heat & mix into the prepared
  bulgur-pine nut mixture. Stir well, grind in black pepper & check the
  seasoning.
  
  Place an eighth of the filling on each cabbage leaf & roll up,
  folding in the sides as you roll, ensuring that you have a tight
  roll.  Transfer to a large baking dish, lightly oiled.
  
  Put all the sauce ingredients in a food processor & puree into a light
  sauce.  Pour over the cabbage rolls.  Cover with foil & bake in a
  preheated oven at 350F for 40 minutes.  Serve over rice.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salsa Laced Rice Salad
 Categories: Salads, Side dish, Rice, Vegetables, Mark's
      Yield: 6 servings
 
    3/4 c  Brown rice
  1 1/2 c  Water
      1 ea Lime, juiced
      2 tb Olive oil
      2 ea Dried red chiles, crushed
      1 sm Onion, finely diced
      4 ea Garlic cloves, minced
      1 md Carrot, finely diced
      1 ea Celery stalk, finely diced
    1/2 c  Corn kernels, thawed
      1 lg Tomato, chopped
  1 1/2 ts Cumin powder
    1/2 ts Coriander powder
      4 tb Salsa
           Salt & pepper, to taste
      1 ea Handful parsley, chopped
 
  Bring water to a boil, stir in the rice & cook until all the liquid
  has been absorbed.  Transfer to a large mixing bowl & immediately
  squeeze the lime juice over the still warm rice.
  
  While the rice is cooking, heat oil in a large skillet & saute the
  chile, for a few seconds.  As soon as it darkens, stir in the onion,
  garlic, carrot & celery.  Saute for 5 minutes.  Stir in the corn &
  saute for another couple of minutes.  Stir in the tomatoes & spices &
  saute for 2 more minutes.  Remove from heat & transfer to the
  prepared rice.  Add the remaining ingredients & mix well.  Cover &
  refrigerate until ready to be served.
  
  Serve as a side dish for a Mexican meal.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salsa-ed Pasta Salad
 Categories: Salads, Pasta, Side dish, Vegetarian, Mark's
      Yield: 8 servings
 
      1 c  Red kidney beans, soaked
      1 c  Elbow macaroni
      1 lg Tomato, chopped
    3/4 lg Green bell pepper, diced
      2 ts Basil
           Salt & black pepper
    1/3 c  Olive oil
      2 tb Red wine vinegar
      4 tb Salsa
           Parsley, chopped
 
  Drain the soaked kidney beans.  Cover with fresh water, bring to a
  boil. Fast boil for 2 or 3 minutes, reduce heat & simmer, partially
  covered, for 45 to 60 minutes.  (Length of cooking time will depend
  on the freshness of the beans).  Drain & set aside.
  
  While the beans are cooking, cook the pasta according to package
  directions, until al dente.  Drain & transfer to a large mixing bowl.
  Add the chopped vegetables, along with the cooked kidney beans, oil,
  vonegar & herbs.  Season with salt & pepper & stir in the salsa.
  Reduce or increase the amount of salsa according to taste.  Mix in
  the chopped parsley, cover & chill until ready to serve.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet Almond Stuffing
 Categories: Side dish, Thanxgiving, Stuffing, Vegetarian
      Yield: 12 servings
 
      1 lb Loaf wheat bread, cubed
    1/3 c  Almonds, slivered
      1 c  Onions, diced
      3 tb Olive oil
      1 c  Apple, diced
    1/3 c  Raisins
      2 tb Parsley
  1 1/2 ts Thyme
  1 1/2 ts Sage
      4 c  Vegetable stock
           Salt & pepper, to taste
 
  Preheat oven to 350F.  Place bread cubes on a baking sheet & toast in
  the oven for 15 minutes, stirring occaasionally during that time.
  
  In a small skillet, toast the almonds over very low heat until lightly
  browned & aromatic, about 5 minutes.
  
  In a stock pot, heat oil.  Saute the onion & celery until the onion is
  soft & translucent.  Add the apple & the raisins & saute for another 2
  minutes.  Remove from heat & stir in the bread cubes & almonds.  Mix
  in the remaining ingredients.
  
  Transfer the stuffing mixture to a large casserole dish & bake until
  browned on top, about 45 minutes.
  
  MARK'S NOTE: Alternatively, use it as a stuffing for squash.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Apricot & Toasted Pecan Stuffing
 Categories: Side dish, Thanxgiving, Stuffing
      Yield: 10 servings
 
    3/4 c  Pecans, chopped
    3/4 c  Red onion, chopped
      1 ea Garlic clove, minced
      1 tb Oil
    1/2 c  Dried apricot, chopped
      2 ts Rosemary
      2 ts Sage
    1/4 c  Parsley, chopped
      6 c  Dry bread cubes
  1 3/4 c  Vegetable stock
 
  Preheat oven to 325F.
  
  Dry roast pecans in a medium sized skillet over medium heat until
  fragrant, about 5 minutes, stirring often.  Transfer to a large
  serving bowl & set aside.
  
  Saute onion & garlic in oil in the same skillet until just browned,
  about 5 minutes.  Add the apricot, rosemary, sage & parsley & saute
  just until heated through.  Add to the bowl containing the pecans &
  mix well.
  
  Stir in the bread cubes & add the stock, 1/2 cup at a time until it is
  the desired moistness.  Transfer to a casserole dish, cover & bake
  for 20 minutes.  Baste occasionally with additional stock.  Remove
  the cover & bake for a further 20 minutes.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti Stuffed Peppers
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
    1/4 c  Vegetable stock
      1 c  Zucchini, chopped
    1/2 c  Shiitakes, chopped
    1/4 c  Green onions, sliced
      1 ts Basil
      1 ts Thyme
      1 ea Garlic clove, minced
    1/4 ts Black pepper
  1 1/2 c  Spaghetti squash, cooked &
           -- shredded
      4 ea Green bell peppers
 
  Preheat oven to 375F.  Pan spray a shallow baking dish & set aside.
  
  Bring stock to a boil in a large skillet.  Add zucchini, shiitakes,
  green onions, basil, thyme, garlic & pepper.  Simmer until the
  vegetables are tender, no longer than 5 minutes.  Remove from heat &
  mix in the squash. Set aside.
  
  Slice off & reserve the tops of the peppers.  Remove & discard the
  seeds. Place the peppers on the pan sprayed baking sheet.  Spoon the
  filling into the peppers.  Replace the tops, cover & bake for about
  30 minutes.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Acorn Squash With Pine Nuts
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      2 ea Acorn squash, halved
      2 tb Pine nuts
      1 ea Garlic clove, minced
    1/4 c  Green onions, sliced
  1 1/2 ts Oil
      1 c  Mushrooms, sliced
    1/2 c  Zucchini, diced
    1/2 c  Yellow squash, diced
      1 c  Tomatoes, diced
      2 ts Lemon juice
      2 ts Oregano
      2 ts Basil
    1/4 ts Salt
    1/2 ts Black pepper
 
  Preheat oven to 375F.  Place squash, cut side down, on a baking sheet
  & cook until tender, about 45 minutes.  Set aside to cool.  Scoop out
  the inside & discard the seeds & strings.
  
  Saute pine nuts & green onions in oil for 1 minute.  Add mushrooms,
  zucchini, yellow squash & tomatoes & saute until just about tender, 5
  minutes or so.
  
  Stir in the remaining ingredients.  Spoon the vegetable mixture into
  the squash shells.  Serve immediately.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin Miso Soup
 Categories: Soups, Appetizers, Vegetables
      Yield: 5 servings
 
      2 tb Mellow white miso
      2 tb Water
      3 ea Green onions, finely chopped
      1 tb Ginger, minced
      2 ts Peanut oil
      2 c  Pumpkin, cooked & pureed
      2 c  Vegetable stock
      1 c  Water
 
  Mix together the miso with the 2 tb water in a small bowl & set aside.
  
  Saute green onions & ginger in oil in a soup pot for 5 minutes.
  Transfer to a blender & combine with pumpkin & broth.  Blend until
  smooth.  Return to soup pot & stir in the 1 cup water.  Heat over
  medium-low heat until heated through, about 5 minutes.  Remove from
  heat.  Stir in the miso mixture & serve immediately.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin-Banana-Walnut Bread
 Categories: Bakery, Cakes, Vegetables
      Yield: 12 servings
 
      2 c  Wholewheat pastry flour
      2 ts Baking powder
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 ts Salt
      2 ea Bananas, ripe & mashed
      1 c  Pumpkin, cooked & pureed
    1/4 c  Maple syrup
    1/4 c  Oil
      1 ts Vanilla
    1/2 c  Walnuts, chopped
 
  Preheat oven to 350F.  Lightly oil a loaf pan & set aside.
  
  Sift together flour, baking powder, cinnamon, nutmeg & salt.  Blend
  the remaining ingredients, except the walnuts, until smooth.  Stir wet
  ingredients into dry ingredients until just combined.  Fold in the
  walnuts.
  
  Spoon batter into prepared loaf pan.  Bake until a knife inserted
  into the centre comes out clean, approximately 1 hour.  Cool on a
  wire rack before slicing.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Easy Halloween Pudding
 Categories: Desserts, Tofu, Vegetarian
      Yield: 4 servings
 
MMMMM----------------------PUMPKIN PUDDING---------------------------
      1 pk Silken tofu, firm
    1/2 c  Pumpkin, cooked & pureed
    1/3 c  Maple syrup
      1 ts Pumpkin pie spice

MMMMM-----------------------CAROB PUDDING----------------------------
      1 pk Silken tofu, soft
    1/3 c  Maple syrup
      2 tb Carob powder
      1 ts Grain coffee
 
  Puree each pudding ingredients separately in a food processor.  Spoon
  about 1/8 of pumpkin mixture into 4 parfait glasses.  Top with 1/8
  carob mixture.  Repeat until all the pudding mixes have been used up.
  Chill for at least 4 hours or overnight.
  
  MARK'S NOTE: Replace carob with chocolate & grain coffee with instant
  coffee granules.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: No Bake Pumpkin "Cheesecake"
 Categories: Desserts, Tofu, Vegetarian
      Yield: 10 servings
 
      2 tb Almond butter
      2 tb Water
      6 oz Graham crackers
      2 c  Pumpkin, cooked & pureed
      1 pk Silken tofu, firm
    2/3 c  Maple syrup
    1/4 c  Almond butter
      1 tb Pumpkin pie spice
      1 c  Water
  1 1/2 tb Agar powder
 
  Lightly oil a 12" springform pan & seet aside.
  
  Mix together almond butter & water.  Set aside.  Grind graham
  crackers in a food processor into fine crumbs.  Transfer to a large
  bowl & mix in the prepared almond butter-water mixture until coarse
  crumbs are formed. Press firmly into bottom of prepared pan & set
  aside.
  
  Puree pumpkin, tofu, maple syrup, almond butter & spice.  Set aside.
  Meanwhile, simmer water & agar in a small saucepan for 3 to 5 minutes,
  whisking constantly.  Immediately add to pumpkin mixture & blend until
  smooth.
  
  Pour this mixture into the waiting crust & smooth the top.  Chill
  overnight.
  
  "Vegetarian Gourmet" Fall, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Kidney Bean Soup
 Categories: Soups, Appetizers, Lunch, Vegetables, Mark's
      Yield: 1 recipe
 
      1 tb Vegetable oil
      1 md Onion, sliced
      4 ea Garlic cloves, crushed
      1 md Carrot, sliced
      2 tb Red chiles, chopped, fresh*
    1/2 ts Thyme
      2 tb Parsley
      2 ea Bay leaves
    1/2 c  Tomatoes, finely chopped
      3 ts Tomato paste
      1 c  Red kidney beans, soaked
      7 c  Vegetable stock
           Salt & pepper
    1/2 tb Nutritional yeast, optional+
 
  Heat oil in a large soup pot.  Stir in the onions, garlic and carrots.
  Cover & sweat over low heat for 5 minutes.  Add the chiles and herbs,
  stir well & continue to cook, covered, for a further 5 minutes.  Stir
  in the tomatoes, tomato paste & kidney beans.  Mix well, ensure that
  the heat is very low, & cook for 3 to 5 minutes, stirring
  occasionally.  Pour in the stock, season with salt & pepper & bring
  to a boil.  When at a full rolling boil, let it boil hard for 5
  minutes, then reduce the heat & simmer until the beans are tender.
  The length of time will vary, depending upon the age of the beans,
  from 50 minutes, to 2 hours.  When cooked, turn off the heat, stir in
  the nutritional yeast, if desired & let cool.
  
  Once cool, transfer the soup, in batches, to a food processor or
  blender & blend until very smooth.  Return to a clean pot & gently
  re-heat.  Serve with good, home-made bread.  It will also work with a
  good, hearty flat bread, if that's not too much of a contradiction in
  terms.  Try a Native flat bread, for example.
  
  * I'm experimenting with fresh chiles rather than dry ones, I find the
  flavour to be intense, but I find that I may be over doing the
  quantities, so reduce the amount if you prefer less hot food.  If you
  do not have fresh, a good guideline is to use dried in the following
  quantities: 1 dried chile gives a mild flavour; 2 give a medium heat;
  3 will be hot; then there's people like me & others who will go up
  from there, depending upon taste.  The trick is to use only enough
  chiles so that the other tastes are not masked.
  
  + This is optional.  It's another area of experimenting.  I find that
  a little nutritional yeast in pureed foods, or in "cream" sauces,
  gives added creaminess to dishes.  It is entirely up to the cook.
  
  Recipe by Mark Satterly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Carrot Soup
 Categories: Soups, Appetizers, Vegetables, Mark's
      Yield: 6 servings
 
      3 c  Vegetable stock
      1 lg Grapefruit, chopped in a
           -- blender of food processor
      1 lb Carrots, sliced
      1 lg Onion, sliced
      1 ts Cumin, ground
    1/2 ts Cinnamon
           Salt & pepper, to taste
      1 c  Soy milk mixed with
      1 tb Lemon juice
 
  In a large stock pot, combine the stock, pureed grapefruit, carrtos,
  onion, cumin and cinnamon.  Bring to a boil, reduce heat & simmer
  until the carrots are tender, this should be just under 30 minutes,
  depending on how thinly you have sliced them.
  
  Cool the ingredients & then transfer, in batches, to a blender or food
  processor.  Puree & return to a clean pot.  Gently re-heat, season
  with salt & pepper.  Just before serving, stir in the soy buttermilk.
  
  Recipe by Mark Satterly
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Red Berry Wassail
 Categories: Beverages, Christmas, Fruits
      Yield: 10 cups
 
      8 c  Water
      4 ea Cranberry teabags
     10 ea Whole allspice
     16 ea Whole cloves
      1 ea 12 oz can frozen raspberry/
           -- cranberry concentrate
 
  Place all ingredients in a saucepan & bring to a boil.  Remove from
  the heat & set aside.  Let rest for 10 minutes.  Remove the teabags &
  spices & serve while still hot.
  
  "Vegetarian Gourmet", Winter 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sauteed Cabbage & Leeks
 Categories: Side dish, Christmas, Vegetables
      Yield: 6 servings
 
      1 tb Garlic oil
    1/2 lg Head red cabbage, chopped
      3 ea Leeks, white parts alone,
           -- cleaned & sliced
      1 ts Thyme
 
  Heat oil over medium heat in a skillet until hot.  Add cabbage &
  leeks, saute until just about tender, about 5 to 7 minutes.
  
  Stir in the thyme & continue to saute until the cabbage & leeks are
  completely tender, this should only take a further 1 minute or so, be
  careful not to overcook.  Serve immediately.
  
  "Vegetarian Gourmet", Winter 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Festive Green Beans with Almonds
 Categories: Side dish, Christmas, Nuts, Vegetables
      Yield: 6 servings
 
  1 1/2 lb Green beans, stemmed
    1/2 c  Onion, sliced & quartered
      1 tb Olive oil
    1/4 c  Water chestnuts, slivered
    1/4 c  Almonds, slivered & toasted
 
  Cut green beans into 3" long pieces.  Steam until tender, about 10
  minutes.  Remove from heat & set aside.
  
  Heat oil in a large pot & saute the onions until soft, 5 minutes.
  Stir ni the reserved beans along with the water chestnuts.  Transfer
  immediately to a serving dish, sprinkle with almonds & serve.
  
  "Vegetarian Gourmet", Winter 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Pecan Mincemeat Pie
 Categories: Desserts, Christmas, Fruits
      Yield: 8 servings
 
MMMMM---------------------MINCEMEAT FILLING--------------------------
      4 oz Tempeh
      2 ea Apples, peeled, cored, diced
    1/2 c  Raisins
    1/2 c  Currants
    1/2 c  Dates, chopped
    1/3 c  Pecans, chopped
    1/2 c  Maple syrup
    1/2 c  Orange juice
      1 tb Orange peel, grated
      1 ts Cinnamon
    1/2 ts Mace

MMMMM-------------------------PIE CRUST------------------------------
  1 2/3 c  Wholewheat pastry flour
    1/4 c  Oil
    1/4 c  Orange juice
 
  FILLING: Steam tempeh for 20 minutes, then either shred or dice
  finely. Stir into the remaining ingredients in a large saucepan.
  Bring to a simmer & cook for 10 minutes, stirring occasionally.
  Remove from heat & set aside to cool.
  
  CRUST: Pre-heat oven to 400F.  Combine all the pie crust ingredients
  until a soft dough is formed.  Add more juice if necessary. Divide
  into 2 pieces, one slightly larger than the other.  Place larger ball
  of dough onto a lightly floured surface & roll into a 9" circle.
  Place into an 8" pie plate.
  
  Spoon filling into the pie crust.  Roll out remaining ball of dough &
  place on top of the filling.  Seal & crimp the edges.  Bake for 10
  minutes & then reduce the heat to 325F & bake until the crust is
  lightly browned, about 30 minutes.  Cool & serve.
  
  "Vegetarian Gourmet", Winter 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fruit Cake Bread
 Categories: Desserts, Christmas, Fruits
      Yield: 16 servings
 
      2 c  All purpose flour
      1 ts Cinnamon
      1 ts Nutmeg
      1 ts Allspice
      1 ts Orange peel, grated
    1/2 ts Mace
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 c  Orange concentrate, thawed
    1/2 c  Apple sauce
    1/3 c  Vegetable oil
      1 ts Vanilla
    3/4 c  Pecans or walnuts, chopped
      1 c  Dried apricots, chopped
      1 c  Dates, chopped
 
  Pre-heat oven to 300F.  Lightly oil a 1 1/2 quart loaf pan & set
  aside.
  
  Whisk together the flour, spices, peel, baking powder, soda & salt.
  In a in a food processor or blender, blend together the orange juice,
  apple sauce, oil & vanilla.
  
  Combine the wet with the dry ingredients.  Stir until the mixture is
  just combined.  Fold in the nuts & add the dried fruit.  Pour batter
  into the loaf pan & bake until a knife inserted into the centre comes
  out clean, about 1 1/2 hours.  Cool on a wore rack.
  
  "Vegetarian Gourmet", Winter 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hearty Bean and Vegetable Stew
 Categories: Main dish, Stews, Vegetarian
      Yield: 12 servings
 
      1 lb Beans, assorted, dry
      2 c  Vegetable juice
    1/2 c  Dry white wine
    1/3 c  Soy sauce
    1/3 c  Apple or pineapple juice
           Vegetable stock or water
    1/2 c  Celery, diced
    1/2 c  Parsnip, diced
    1/2 c  Carrots, diced
    1/2 c  Mushrooms, diced
      1 md Onion, diced
      1 ts Basil
      1 ts Parsley
      1 ea Bay leaf
      3 ea Garlic cloves, minced
      1 ts Black pepper
      1 c  Rice or pasta, cooked
 
    Sort and rinse beans, then soak overnight in water.
  
    Drain beans and place in crockpot.  Add vegetable juice, wine, soy
    sauce, and apple or pineapple juice.  Cover with vegetable stock or
    water; the amount added depends on whether you prefer a soup (more
    liquid) or a stew (less).  The juice adds just a tad of sweetness
  and
    the soy sauce adds depth and the tang of salt.
  
    Cook at high for 2 hours.  Add vegetables, herbs, and spices, and
  cook
    for 5-6 hours at low until carrots and parsnips are tender. When
    tender, add rice or pasta and cook for one additional hour.
  
    NOTES: For beans use 3 or 4 kinds, such as: black, red kidney,
  pinto,
    baby lima, lentil, and green and/or yellow split peas.
  
    Source: Dr. Dean Ornish's Program  Posted by Elisabeth Freeman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Israeli Wheat Berry Stew
 Categories: Main dish, Stews, Vegetarian
      Yield: 8 servings
 
      5 c  Trader Joe's maranara and
           -- the rest water
  1 1/2 c  Great northern beans
      1 c  Wheat berries
      6 sm Potatoes, halved
      1 lg Onion, sliced
      4 ea Garlic cloves, minced
      5 ts Cumin
      3 ts Turmeric
    1/2 ts Black pepper
      2 ea Green bell peppers
 
    Mix together all ingredients in crockpot.  Cook at high 8 to 10
  hours.
  
    McDougall Cookbook - Volume 2, Posted by Elisabeth Freeman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Layered Dinner
 Categories: Main dish, Stews, Vegetarian
      Yield: 8 servings
 
      6 ea Potatoes, sliced
      1 lg Onion, sliced
      2 ea Carrots, sliced
      1 ea Green bell pepper, sliced
      1 ea Zucchini, sliced
      1 c  Corn, frozen or fresh
      1 c  Peas, frozen or fresh

MMMMM--------------------OPTIONAL VEGETABLES-------------------------
           Mushrooms
           Broccoli
           Green beans

MMMMM---------------------------SAUCE--------------------------------
  2 1/2 c  Tomato sauce
    1/4 c  Tamari
      1 ts Thyme
      1 ts Dry mustard
      1 ts Basil
      2 ts Chili powder
    1/2 ts Cinnamon
    1/8 ts Sage
      2 tb Parsley flakes
 
    Layer vegetables in large casserole in order given.
  
    Mix together ingredients for sauce and pour over vegetables.
  
    Cook six hours at high or 12 at low.
  
    Source: McDougall Plan, Posted by Elisabeth Freeman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Millet Stew
 Categories: Main dish, Stews, Vegetarian
      Yield: 6 servings
 
      1 c  Millet
      4 c  Water
      2 ea Onions, cut in wedges
      2 ea Potatoes, cut in chunks
      2 ea Carrots, sliced
      1 c  Celery, sliced
    1/2 lb Mushrooms, chopped
      2 ea Bay leaves
    1/2 ts Basil
    1/2 ts Thyme
 
    Toast millet in dry skillet for about 5 minutes.  Stir constantly to
    prevent burning.
  
    Add all ingredients to crockpot and cook 4 hours at high or 8 hours
  at
    low.
  
    Source: McDougall Cookbook - Volume 1  Posted by Elisabeth Freeman
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cauliflower & Potato Curry
 Categories: Side dish, Indian, Vegetables
      Yield: 1 recipe
 
      4 c  Potatoes, peeled & quartered
      1 sm Cauliflower, cut to florets
      1 pn Asafetida
    3/4 ts Turmeric
    1/2 ts Chili powder
  1 1/2 ts Cumin
    3/4 ts Salt
      1 pn Sugar
      2 ea Tomatoes, chopped
  1 1/4 c  Water
    1/2 ts Garam masala
    1/2 c  Wheat berries (optional)
 
   Add all ingredients to a crockpot and cook on low for approximately
  six hours.  If you're adding wheat berries, cook them on high with an
  additional cup of water for an hour, then add remaining ingredients
  and cook on low.  With the wheat berries, if things start drying out,
  add more water.
  
   From: bjornson-robert@cs.yale.edu<P>
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rob's Veggie Chili
 Categories: Main dish, Vegetarian
      Yield: 1 recipe
 
           Olive oil
    1/2 lg Yellow onions, diced
      2 ea Garlic cloves, minced
      1 ea Red bell pepper, diced
      1 ea Green bell pepper, diced
      2 lg Cans crushed tomatoes
      1 tb Cumin
      1 ts Cayenne (or to your taste)
      1 pk Frozen corn
      2 ea Cans black beans
 1 3/16 c  Picante sauce
           Salt, to taste
           Cashew nuts, if desired
 
   Saute onions in the olive oil.  (**I used cooking wine instead to
  cut out the fat).  Add garlic a bit later.  After onion and garlic
  are have turned golden brown, add cumin, cayenne, and whatever other
  spices you might like. Fry for a couple of minutes.
  
   Next, add the peppers, saute them for a few minutes.  Put the crushed
  tomatoes, corn, beans and picante sauce into the crock pot, and add
  the onion mixture.  Cook on low about 10 hours.
  
  Serve with cashew nuts, if desired.
  
   NOTE: I didn't have room in my crockpot for 2 cans of crushed
  tomatoes, and I had to cut back a little on the corn too, so you will
  have to vary the sizes above depending on the size of your crockpot.
  
  From: Robert Bjornson
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aloo Saag
 Categories: Side dish, Indian, Vegetables
      Yield: 4 servings
 
      4 tb Oil
      1 ea Onion, chopped
      4 ea Curry leaves
      6 ea Fenugreek seeds
    1/4 ts Kalonji
      2 ea Tomatoes, sliced
      1 ts Garlic pulp
      1 ts Chili powder
  1 1/2 ts Coriander
      1 ts Salt
  1 1/2 ts Mango powder
      6 ea Potatoes
      9 oz Frozen spinach
    1/4 pt Water
      2 ea Red chiles, sliced
      2 tb Cilantro, chopped
     10 ea Pieces ginger, shredded
 
  Heat oil & saute the onion, curry leaves, fenugreek & kalonji until
  they hae changed colour.  Reduce teh heat to medium & add the
  tomatoes, garlic, chili powder, coriander, salt & mango powder.
  Stir-fry for 3 to 5 minutes before adding the spinach and the
  potatoes.  Continue to stir-fry for 5 minutes.
  
  Add water, cover & cook over a low heat for 10 to 15 minutes.  When
  the potatoes are cooked through, add the red chiles & the cilantro.
  Mix thoroughly & transfer to a serving dish.  Garnish with the
  shredded ginger & serve with chapatis.
  
  Shehzad Husain, "Vegetarian Indian Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stir-Fried Mushrooms
 Categories: Side dish, Indian, Vegetables
      Yield: 4 servings
 
      3 tb Oil
      2 ea Onions, sliced
      1 ts Fennel seeds
      4 oz Peas
      1 ts Garlic pulp
    1/4 ts Turmeric
      2 ea Green chiles
      1 ts Chili powder
      1 ts Salt
      2 tb Cilantro, chopped
      1 lb Mushrooms, thickly sliced
 
  Heat oil in a deep frying pan & saute the onions & fennel seeds for 3
  minutes.  Add peas, garlic, turmeric, chiles, chili powder & salt.
  Stir-fry for 3 minutes over a medium heat.
  
  Add cilantro & mushrooms & saute for a further 5 minutes, stirring
  gently, until the onions are cooked through.  Transfer to a serving
  dish & serve with hot puri or babay papadums.
  
  VARIATION: Substitute 1lb baby sweetcorn & 4 oz snow peas for
  mushrooms & peas.  Add the sweetcorn with the cilantro & ther snow
  peas about 1 minute before serving.
  
  Shehzad Husain, "Vegetarian Indian Cooking"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Tomatoes & Eggplant with Chickpeas
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
      5 tb Oil
      1 ea Onion, diced
      1 ts Ginger pulp
    1/4 ts Turmeric
      1 ts Garlic pulp
      1 ts Garam masala
  1 1/2 ts Coriander
      1 ts Chili powder
     14 oz Canned tomatoes
      1 sm Eggplant, diced
      1 ea Orange bell pepper, diced
      7 oz Chickpeas, cooked
      1 ts Salt
 
  Heat oil in a karahi or wok, add the onion & saute until golden-brown.
  Lower the heat & stir in the ginger, turmeric, garlic, garam masala,
  coriander & chili powder.
  
  Stir in the tomatoes, followed by the eggplant, bell pepper,
  chickpeas & salt.  Stir-fry for 5 to 7 minutes.  Serve hot over rice.
  
  Shehzad Husain, "Vegetarian Indian Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Black Eyed Peas
 Categories: Main dish, Indian, Vegetarian
      Yield: 4 servings
 
      1 c  Black eyed peas
      5 tb Oil
      2 ea Onions, sliced
      1 ts Ginger pulp
      1 ts Coriander
  1 1/2 ts Chili powder
    1/2 ts Turmeric
      2 ea Tomatoes, chopped
    1/2 ts Salt
      2 tb Lemon juice
      2 ea Green chiles

MMMMM--------------------------GARNISH-------------------------------
           Oil, for deep frying
      8 ea Baby potatoes, sliced
      1 tb Mint
      1 ts Garam masala
 
  Wash the peas & cook in boiling water until soft.  Drain & sert aside.
  
  Heat oil, add onions & saute until golden brown.  Lower heat & add
  ginger, coriander, chili powder, turmeric, tomatoes & salt.  Stir-fry
  for 2 minutes.
  
  Stir in the peas & blend together.  Add the lemon juice followed by
  the chiles.  Stir to mix & transfer to a serving dish.
  
  GARNISH: Heat oil, add potato slices & fry until cooked.  Arrange
  potato slices on top of the peas & garnish with the mint & the garam
  masala.
  
  Shehzad Husain, "Vegetarian Indian Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Roti
 Categories: Bakery, Indian, Breads
      Yield: 4 servings
 
      3 ea Potatoes, peeled
      2 ea Green chiles, chopped
      1 ts Crushed red chiles
      1 tb Cilantro
  1 1/2 ts Mango powder
      1 ts Salt
      2 tb Oil
      5 oz White flour
           Oil, for frying
           Flour, for dusting
 
  Boil potatoes, drain & mash.  Stir in the chiles, cilantro, mango
  powder, salt & oil.  Gradually stir in the flour to form a soft
  dough.  Divide into 6 pieces & roll out into 5" rounds.  Set aside.
  
  Heat a griddle, place a roti on the griddle, drop about 1 ts oil
  around the edges & lift them gently so the oil slips under the roti.
  Pour another ts oil onto the roti & gently turn over.
  
  When lightly browned, remove & set aside.  Cook all the rolls in this
  way & serve hot.
  
  Shehzad Husain, "Vegetarian Indian Cookery"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chili Beans
 Categories: Main dish, Vegetarian
      Yield: 4 servings
 
      1 ea Onion, finely diced
      3 ea Garlic cloves, diced
      2 ea Green chiles, diced
      4 ea Celery sticks, diced
      1 ea Red bell pepper, diced
      1 ea Yellow bell pepper, diced
      1 ea Green bell pepper, diced
      3 tb Olive oil
      1 ea Bay leaf
      1 ea Cinnamon stick
      2 ts Cumin, ground
     28 oz Tomatoes, chopped
     14 oz Cannellini beans, cooked
     14 oz Kidney beans, cooked
      4 tb Cilantro leaves
 
  In a large bowl, mix together onion, garlic, chiles, celery & bell
  peppers.  Remove one third of the vegetables & set aside until
  required.
  
  Heat oil & gently cook the remaining vegetables until softened.  Add
  bay leaf, cinnamon & cumin & fry for 1 minute, stirring.  Add
  tomatoes. Simmer gently for 30 minutes, until the vegetables are
  tender.  Add ,more liquid if needed.
  
  Add reserved vegetables, return to a boil & cook for another 20
  minutes. Add the beans & cook for 10 minutes.  Adjust the seasonings
  to taste & garnish with cilantro.
  
  "BBC Vegetarian" January, 1996.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cannellini Bean Soup
 Categories: Soups, Vegetables
      Yield: 4 servings
 
      2 tb Olive oil
      1 ea Onion, roughly sliced
      3 ea Celery sticks, sliced
      3 ea Garlic cloves, crushed
     28 oz Cannellini beans, cooked
  1 1/2 pt Stock
      1 ea Thyme sprig
           Savoury
           Parsley, to garnish

MMMMM--------------------------CROUTONS-------------------------------
      2 sl White bread, crusts removed
      2 tb Olive oil
      2 ea Garlic cloves, left whole
 
  Heat oil in a soup pot & cook the onion, celery & garlic until soft.
  Stir in the beans, stock & thyme.  Simmer gently for 20 minutes.
  
  Remove thyme & process the cooked ingredients until smooth.  Adjust
  seasonings.  The souip can be chilled at this stage until needed.
  
  To make the croutons, cut bread into small, bite-sized pieces.  Heat
  oil in a skillet with the garlic cloves.  Sizzle the garlic & then
  add the bread cubes.  Cook, stirring constantly, until the cubes are
  uniformly golden brown.  Drain.
  
  When ready to serve, reheat the soup.  Stir in the parsley & sprinkle
  with croutons.
  
  "BBC Vegetarian" January, 1996
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Green Bean Salad
 Categories: Salads, Appetizers, Side dish, Vegetables
      Yield: 4 servings
 
      4 oz Green beans, trimmed, sliced
     14 oz Cannellini beans, cooked
      3 ea Celery sticks, chopped
      1 sm Fennel bulb
    1/2 ea Lettuce head, trimmed
      1 sm Radicchio, trimmed

MMMMM--------------------------DRESSING-------------------------------
      2 tb White wine vinegar
    1/2 ts Dijon
      1 sm Shallot, diced
      1 tb Parsley, chopped
      1 tb Chives, chopped
    1/2 ts Tarragon, chopped
      3 tb Olive oil
           Salt & pepper
 
  Whisk together the ingredients for the dressing & season with salt &
  pepper, to taste.
  
  Bring a pan of lightly salted water to a boil & add green beans, cook
  until just tender, 3 minutes.  Drain, rinse in cold water & set aside.
  Place in a bowl with the beans & celery.
  
  Cut fennel in half & cut each half into thin fan shaped slices.  Add
  to the beans & toss in the herb dressing.
  
  Mix lettuce & radicchio leaves together in a bowl.  Arrange on
  individual plates & top with the bean mixture.
  
  "BBC Vegetarian" January, 1996.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Garlic Bean Dip
 Categories: Appetizers, Dips, Vegetarian
      Yield: 4 servings
 
      1 ea Garlic bulb
      5 tb Olive oil
     14 oz Cannellini beans, cooked
      1 pn Rosemary, finely chopped
      2 tb Parsley, chopped
           Salt & pepper
 
  Preheat oven to 375F.  Carefully break open the garlic bulb & divide
  into cloves, do not remove skins.  Place on a small roasting tray &
  drizzle with 1 tb olive oil.  Roast for 20 to 30 minutes until
  softened. Carefully squeeze the garlic cloves out of their skins &
  place in a food processor.
  
  Add beans to the processor & process gradually adding the remainder
  of the olive oil.  Add enough oil to get a thick paste similar to
  hummus.  Beat in the rosemary & parsley & season.
  
  Serve with pita bread.
  
  "BBC Vegetarian" January, 1996
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brussels Sprout Soup
 Categories: Soups, Vegetables
      Yield: 4 servings
 
      1 tb Olive oil
      1 ea Onion, finely chopped
      4 ea Garlic cloves, crushed
      2 md Potatoes, diced
      2 ts Mustard, prepared
      2 pt Stock
     12 oz Brussels sprouts
      1 tb Dill, chopped
      2 tb Almonds, toasted & chopped
           Salt & pepper
 
  Heat oil & saute the onion & garlic until softened.  Add potatoes &
  continue to saute, stirring constantly, for three minutes.
  
  Stir in the mustard & then pour in the stock, followed by the sprouts
  & salt & pepper.  Bring to a boil, reduce heat & simmer for 10 to 15
  minutes until the vegetables are tender.
  
  Let cool slightly, pour into a food processor & blend until smooth.
  Return to a clean pan & reheat gently.  Adjust the seasonings if
  necessary, then stir in the dill.  Serve hot, garnished with almonds.
  
  "BBC Vegetarian" January, 1996
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Root Vegetable Dahl
 Categories: Main dish, Indian, Vegetables
      Yield: 4 servings
 
      1 tb Oil
      1 ea Onion, chopped
      2 ea Garlic cloves, chopped
      1 ea Carrot, thinly sliced
      1 sm Parsnip, diced
      4 oz Turnip, diced
      1 ea 1" piece ginger, grated
      1 pn Chili powder
      1 tb Coriander
    1/2 ts Turmeric
      2 ts Cumin, ground
      8 oz Red lentils
  1 1/2 pt Stock
      2 tb Cilantro, chopped
           Salt & pepper
 
  Heat oil in a large pot & saute the onion, garlic & carrot for 5
  minutes. Add the parsnip, turnip, ginger & the other spices.  Cook
  for 2 minutes, stirring.
  
  Stir in the lentils, followed by the stock.  Season, bring to a boil,
  simmer for 20 minutes, stirring occasionally.  The dahl should be
  sfot but not watery.  Check the seasoning.  Garnish with cilantro.
  
  "BBC Vegetarian" January, 1996
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Bonne Femme
 Categories: Soups, Appetizers, Vegetables
      Yield: 6 servings
 
      8 c  Water
    1/2 ts Salt
      1 lb Potatoes, cubed
      1 lb Leeks, cleaned, trimmed &
           -- thinly sliced
    1/4 c  Parsley, chopped
 
  In a large soup pot, bring the water to a boil.  Add salt, potatoes &
  leeks.  Cover, reduce heat & cook until the vegetables are soft.  This
  should take about 30 minutes.  Set aside to cool slightly.
  
  Transfer the soup to a food procesor or blender & puree until smooth.
  Be careful not to over blend otherwise the potatoes will become
  sticky. reheat, stir in the parsley & serve.
  
  VARIATIONS: Use any combinations of carrots, broccoli & beans.  Add 1
  package of watercress before pureeing the soup.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Leeks Vinaigrette
 Categories: Appetizers, Vegetables
      Yield: 6 servings
 
      3 lb Small leeks, cleaned &
           -- trimmed
      1 tb White wine vinegar
      2 tb Dry white wine
      2 tb Olive oil
      1 ts Dijon
    1/2 c  Parsley, chopped
           Salt & pepper, to taste
 
  Cook leeks in boiling water for about 10 minutes.  Drain & arrange in
  a serving dish.
  
  Whisk together the remaining ingredients in a large bowl.  Pour over
  the leeks, turning them gently in the dish until they are well
  coated.  Allow to stand for a few minutes before serving.  This dish
  tastes best if served at room temperature.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Risotto with Leeks, Carrots & Fennel
 Categories: Main dish, Rice, Vegetarian
      Yield: 4 servings
 
      4 c  Water
    1/2 ts Salt
      3 ea Carrots
      1 sm Fennel bulb
      3 sm Leeks
      1 tb Olive oil
      1 c  Arborio rice
    1/2 c  Dry white wine
      1 ts Thyme, chopped
    1/4 c  Parsley, chopped
 
  Bring water to a boil in a large pot & add salt.  Reduce heat.
  Meanwhile, trim & clean the carrots, fennel & leeks, adding the
  trimmings to the pot of boiling water while you work.  Chop all the
  vegetables & set aside.
  
  Heat oil in a large pot, add the vegetables & saute, stirring
  constantly, for 2 minutes.  Add the rice & saute for 2 minutes.  Add
  wine, stir gently until the liquid has been absorbed.  Add the
  simmering broth, 1/2 c at a time, stirring until each addition has
  been absorbed.  Be careful to keep the solids out of the risotto.
  
  Continue cooking, stirring & adding broth until the rice is moist,
  but not soupy, about 20 minutes.  Remove from the heat, add the thyme
  & parsley. Serve immediately.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Couscous with Leeks, Chickpeas & Peppers
 Categories: Main dish, Vegetables
      Yield: 4 servings
 
      1 c  Couscous
    3/4 c  Vegetable juice
    1/2 c  Water
      1 tb Olive oil
      2 lg Leeks, cleaned, trimmed &
           -- sliced
    1/2 ts Chili powder
      1 c  Chickpeas, cooked & drained
      1 ea Red bell pepper, julienned
    1/4 c  Cilantro, chopped
 
  Preheat oven to 350F.
  
  Place couscous in an ovenproof dish with a tight fitting lid.  Pour
  the juice & water over the couscous & stir to mix.  Set aside,
  uncovered, for at least 15 minutes.  Then, cover the dish & bake for
  20 minutes.
  
  Saute the leeks in oil in a large skillet, for 1 minute.  Stir in the
  chickpeas & chili powder.  Reduce heat & cover.  Cook until the leeks
  are soft, about another 5 minutes.  Remove the lid, slightly increase
  the heat & add the pepper slices.  Cook for a further 3 minutes.
  
  Mix together the sauteed vegetables with the couscous in a large bowl.
  Add the cilantro & serve.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek-Style Pasta with Leeks
 Categories: Main dish, Greek, Vegetables
      Yield: 4 servings
 
     12 oz Spinach pasta, any shape
      6 ea Garlic cloves, minced
      2 lg Leeks, cleaned, trimmed &
           -- thinly sliced
      2 ts Fennel seed
      1 tb Olive oil
     28 oz Can tomatoes, crushed
    1/2 c  Kalamata olives
      1 ts Oregano
           Salt & pepper, to taste
 
  Cook pasta according to package directions (or use fresh pasta).
  Drain & set aside.
  
  Saute garlic, leeks & fennel seeds in oil in a large skillet until the
  leeks are soft, about 20 minutes.  If the mixture begins to stick,
  add a little water.
  
  Stir in the tomatoes, olives, oregano, & salt.  Simmer uncovered
  until the sauce is reduced, about 20 minutes.  Remove from heat, add
  black pepper, combine with the pasta & serve.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Leeks in Red Wine
 Categories: Side dish, Vegetarian
      Yield: 6 servings
 
      2 tb Olive oil
      3 lb Small leeks, cleaned &
           -- trimmed
      1 c  Dry red wine
    1/2 c  Vegetable broth
 
  Heat oil in a large skillet: the skillet must be large enough to hold
  the leeks in a single layer.  Add leeks & saute until lightly browned
  on all sides, about 5 minutes.  Add a little wine or broth if they
  stick.
  
  Add the remaining wine & broth & bring to a boil.  Cover, reduce heat
  & simer for 10 minutes, turning the leeks once during this time.
  
  Transfer leeks to a serving dish.  Cook sauce a few minutes more to
  reduce & then pour over the leeks & serve.  This is good hot, tepid
  or cold.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Pepper Mustard
 Categories: Condiments, Spreads
      Yield: 1 cup
 
    1/2 c  Mustard powder
    1/3 c  Cold water
    3/4 c  All-purpose flour
      2 tb Brown rice syrup
  1 1/2 ts Salt
    3/4 ts Coarsely ground black pepper
    1/3 c  White wine vinegar
 
  Whisk mustard powder with the cold water in a medium sized bowl.  Set
  aside for 10 minutes.
  
  Add the rest of the ingredients & stir until smooth & creamy.  Serve
  immediately or refrigerate in an airtight container for up to 6
  months.
  
  This mustard makes a good, piquant, sandwich spread.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Quick Beer Mustard
 Categories: Condiments, Dressings
      Yield: 2 cups
 
      1 c  Mustard powder
    1/4 c  Cold water
    1/2 c  Beer or ale (flat or fresh)
 
  Whisk the mustard together with the cold water in a medium sized bowl
  & set aside for 10 minutes.
  
  Stir in the beer & mix thoroughly.  Serve immediately or store in an
  airtight container in the refrigerator for up to six months.  This
  mustard makes an excellent addition to salad dressings.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy German Mustard
 Categories: Condiments, Dressings
      Yield: 1 cup
 
    1/3 c  Yellow mustard seeds
      1 tb Brown mustard seeds
    1/4 c  Mustard powder
    1/2 c  Cold water
      1 c  Apple cider vinegar
      2 tb Brown sugar
    1/2 ts Garlic powder
    1/2 ts Cinnamon
    1/4 ts Allspice
    1/4 ts Dill seed
    1/4 ts Tarragon leaves, crushed
 
  Soak mustard seeds & the powder in the cold water for 3 hours.
  
  Combine the remaining ingredients in a glass or porcelain pan & simmer
  until the mixtue is reduced by half, about 10 minutes.  Pour through a
  strainer onto the mustard mixture.
  
  Transfer to a double boiler.  Cook & stir until thickened, about 10
  minutes.  Spoon into a container & cover.  Refrigerate for 3 days
  before using.  Makes a good dressing for German Potato Salads.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sweet Anise Mustard
 Categories: Condiments
      Yield: 1 cups
 
      2 tb Anise seeds
      1 tb Cardamom seeds
  1 1/4 c  Mustard powder
    1/2 c  Molasses
    1/2 c  Brown sugar
    3/4 c  Balsamic vinegar
    1/4 c  Canola oil
 
  Grind the seeds in a coffee grinder & transfer to a food processor.
  Add the rest of the ingredients & blend until smooth.  Pour into a
  double boiler & cook for 10 minutes, or until the mixture is reduced
  by half.
  
  Spoon into a container, cover & refrigerate for up to 3 days before
  serving.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sherry Mustard
 Categories: Condiments, Sauces
      Yield: 1 cup
 
    3/4 c  Mustard powder
    1/4 c  Cold water
    3/4 c  Dry sherry
      1 ts Brown rice syrup
      1 ts White wine vinegar
 
  Whisk mustard with the cold water in a medium sized bowl & set aside
  for 10 minutes.
  
  Stir in the remaining ingredients until you have a spreadable
  consistency. Either serve immediately, or cover & store in the
  refrigerator for up to six months.  This mustard makes a good
  addition to sauces.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maple Leaf Chili
 Categories: Main dish, Nuts, Vegetarian
      Yield: 6 servings
 
      2 ea Garlic cloves, minced
      4 ea Onions, chopped
      1 tb Oil
      1 tb Chili powder
      2 ts Cumin, ground
    1/4 ts Cinnamon
      3 tb Basil, chopped
      1 tb Oregano, chopped
      1 tb Marjoram, chopped
    1/4 ts Cayenne
      1 c  Celery, chopped
  1 1/2 c  Green bell pepper, chopped
      4 c  Tomatoes, crushed
    1/2 c  Unsalted peanuts, toasted
      4 c  Kidney beans, cooked
      1 tb Molasses
           Salt & pepper
 
  Saute garlic & onions in oil in a large skillet.  Stir in the chili
  powder, herbs & spices.  Let cook for a few minutes longer.
  
  Stir in the celery, bell pepper & tomatoes.  Simmer for 15 minutes.
  Coarsely chop the peanuts & stir in with the remaining ingredients.
  Simmer gently for 20 to 30 minutes.  Serve hot.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grated Vegetable Salad
 Categories: Salads, Side dish, Vegetables
      Yield: 8 servings
 
    1/3 c  Sesame seeds
    1/2 ea Avocado, peeled, pitted &
           -- cubed
    1/2 ea Fresh lemon juice
      3 c  Red cabbage, grated
      2 c  Carrots, grated
      1 c  Mung bean sprouts
    1/2 c  Broccoli stalks, peeled &
           -- diced
    1/2 c  Cucumber, chopped
    1/2 c  Green bell pepper, chopped
    1/2 c  Low-fat vinaigrette dressing
 
  Toast sesame seeds on a baking sheet in 350F oven until light brown,
  about 5 minutes, set aside.
  
  Squeeze lemon juice over cubed avocado & set aside.
  
  Combine the next six ingredients in a salad bowl.  Add sesame seeds &
  toss with the vinaigrette.  Gently mix in the avocado & serve.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pinto Bean Dip
 Categories: Appetizers, Dips, Snacks, Vegetarian
      Yield: 1 cup
 
     16 oz Pinto beans, cooked
    1/2 c  Salsa
      2 tb Lemon juice
    1/2 ts Cumin, ground
    1/2 ts Coriander, ground
           Salt & black pepper
 
  Puree all the ingredients except the salt & pepper in either a food
  processor or a blender.  Seasn with salt & pepper & serve.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushroom Orzo
 Categories: Side dish, Pasta, Vegetarian
      Yield: 6 servings
 
      2 qt Water
  1 1/4 c  Orzo pasta, uncooked
      1 ea Garlic clove, pressed
      1 c  Mushrooms, chopped
      2 ea Scallions, chopped
      1 tb Olive oil
    1/4 ts Black pepper
 
  Bring water to a boil in a pan.  Stir in the orzo & cook until al
  dente. This should take about 7 minutes.  Drain & set aside.
  
  Saute the garlic, mushrooms & scallions in the oil in a skillet until
  soft, about 3 minutes.  Stir in the orzo, cook for a further 2
  minutes. Sprinkle with pepper & serve.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Acorn Squash Stuffed with Apple Couscous
 Categories: Main dish, Fruits, Vegetarian
      Yield: 8 servings
 
      1 c  Couscous
      1 c  Apple juice
    1/4 c  Prunes, pitted & chopped
    1/4 c  Dried cranberries
    1/4 c  Dried apples
    1/4 c  Apple juice concentrate,
           -- thawed
    1/4 ts Cardamom, ground
      1 tb Maple syrup
      4 ea Acorn squash, halved &
           -- seeded
    1/4 c  Pecans, toasted & chopped,
           -- optional
 
  Place couscous in a small mixing bowl.  Set aside.
  
  Bring apple juice to a boil in a small saucepan & pour over the
  couscous. Cover & set aside until the juice is absorbed.  This will
  take 15 minutes.
  
  Stir in the fruit, apple juice concentrate, cardamom & maple syrup.
  Set aside.
  
  Steam squash halves until tender, about 15 minutes.  Drain & place on
  a baking sheet.  Preheat oven to 350F.  Fill squash halves with the
  couscous mixture & bake for 20 minutes.  Top with pecans & serve.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mushroom Pot Pie
 Categories: Main dish, Vegetarian
      Yield: 12 servings
 
MMMMM----------------------LATTICE TOPPING---------------------------
    1/3 c  Soy milk
      1 tb Sugar
    1/2 ts Salt
      2 ts Oil
      1 ts Dry yeast
      3 tb Warm water
  1 3/4 c  All-purpose white flour

MMMMM---------------------VEGETABLE FILLING--------------------------
      3 c  Mushrooms, quartered
      2 c  Corn
      2 ea Zucchini, sliced & quartered
      1 ea Red bell pepper, chopped
      1 ea Onion, chopped
      2 ts Oregano

MMMMM------------------------CREAMY SAUCE-----------------------------
      2 tb Oil
      2 tb All purpose flour
  1 1/2 c  Soy milk
    1/2 ts Salt
    1/2 ts Black pepper
 
  TOPPING: Combine the first four ingredients in a small saucepan & heat
  until the sugar has dissolved.  Set aside.  Dissolve yeast in a small
  bowl in warm water.  Set aside.
  
  Beat together the reserved milk mixture & 1/2 c flour in a medium
  sized bowl.  Mix in the yeast.  Add 1 c flour & continue to mix.  Add
  enough of the remaining flour to make a soft dough.  Cover with a
  damp towel & allow to rise until doubled in size, about 1 hour.
  Punch down, knead & let rest for 5 minutes.
  
  FILLING: Placing all filing ingredients in a large skillet & sprinkle
  with water.  Steam for 5 minutes.  Drain & transfer to a 3-qt
  casserole.
  
  SAUCE: Heat oil in a small pot & stir in the flour.  Whisk in the
  milk & cook over low heat until the mixture is smooth & thick.  Stir
  in the salt & black pepper & pour over the vegetables.
  
  ASSEMBLE:  Roll dough into a 10" square & cut into 1" wide strips.
  Weave strips into a lattice & place on top of the casserole.  Tuck
  edges in, cover & let rise for 20 minutes.
  
  Preheat oven to 375F.  Bake until browned, about 30 minutes.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentil Loaf with Italian Tomato Sauce
 Categories: Main dish, Vegetarian
      Yield: 6 servings
 
MMMMM----------------------------LOAF---------------------------------
      1 ea Onion, diced
      2 tb Oil
    1/2 c  Wheatgerm
  2 1/2 c  Lentils, cooked
    1/2 c  Breadcrumbs
    1/2 c  Walnuts, ground
    1/2 ts Sage
      2 tb Nutritional yeast
    3/4 c  Vegetable stock

MMMMM---------------------------SAUCE--------------------------------
     12 oz Can tomato sauce
     12 oz Can whole tomatoes, chopped
      1 tb Basil, chopped
      1 tb Oregano, chopped
    1/2 c  Mushrooms, chopped
 
  LOAF: Preheat oven to 350F.  Lightly oil a loaf pan or ring mould.
  Set aside.
  
  Saute onion in oil in a large skillet, until soft.  Mix in the
  remaining loaf ingredients.  Transfer to the prepared loaf pan.  Bake
  until browned, about 40 minutes.
  
  SAUCE: Combine all ingredients in a saucepan & simmer together for 15
  minutes.
  
  Unmould loaf onto a plate & cover with about 1 c of the sauce.  Slice
  the loaf & serve the remaining sauce for guests to add as they desire.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mandalay Green Beans
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      1 lb Green beans; ends trimmed
      1 tb Olive oil
      1 lg Garlic clove; minced
      2 ts Jalapeno; seeded and minced
      2 ts Freshly grated ginger
    1/2 ts Ground cumin seed
    1/2    Orange; zest of
    2/3 c  Fresh orange juice
  1 1/2 tb Lemon juice
      1 tb Whole grain mustard
           Salt and pepper; to taste
 
  Bring a large pot of lightly salted water to a boil.  Add green beans
  and cook only until tender crisp, about 3 to 5 minutes.  Drain beans
  and plunge immediately into ice water to stop cooking action.  Drain
  and cut into 1" pieces.
  
  In a large skillet, heat oil.  Add garlic, jalapeno and ginger and
  saute, stirring, for 2 to 3 minutes.  Add cumin seed and cook 1
  minute longer. Stir in orange zest, orange and lemon juices and
  mustard. Add beans and stir until just heated through.  Salt and
  pepper.
  
  Recipe developed by Renee Shepherd and Fran Raboff.  From 1996
  "Shepherd's Garden Seeds" catalog.  Pg. 6.  Electronic format by
  Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Broccoli Taj Mahal
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      1 ts Mustard seeds
    1/2 ts Ground cumin
      2 tb Vegetable oil
      1 lg Garlic clove; minced
    1/2    Jalapeno; seeded
           -- finely chopped
      2 ts Fresh ginger; finely chopped
      1 md Onion; coarsely chopped
      4 c  Small broccoli florets
      1 c  Coarsely chopped fresh
           -tomatoes
    1/4 c  Vegetable stock
           Salt and pepper; to taste
 
  Heat a large skillet or saucepan.  Add mustard seed and cumin,
  stirring until fragrant.  Add oil.  Stir in garlic, jalapeno, ginger
  and onion; lower heat and saute mixture slowly, stirring frequently,
  for 8 to 10 minutes until onion is softened and mixture is golden.
  Add broccoli, tomatoes and chicken stock.  Cover and cook just until
  broccoli is tender crisp.  Add salt and pepper.
  
  Shepherd writes: "We've added subtle East Indian spicing to garden
  fresh broccoli for a great mix of flavors."
  
  Recipe developed by Renee Shepherd and Fran Raboff.  From 1996
  "Shepherd's Garden Seeds" catalog.  Pg. 10.  Electronic format by
  Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Portobellos & Roasted Peppers w/ Soy-Balsamic Vinaigrette
 Categories: Appetizers, Vegetables
      Yield: 6 servings
 
      1 ea Red bell pepper
      1 ea Green bell pepper
      1 ea Yellow bell pepper
      3 tb Olive oil
      2 ea Portobello mushrooms
           - (6- to 7-inch diameter),
           - stemmed, caps cut into
           - 1/4-inch-wide slices
      3 ea Garlic cloves; minced
  1 1/2 ts Minced fresh rosemary
  1 1/2 ts Minced fresh sage
      8 c  Mixed baby greens
           Soy-balsamic vinaigrette
      3 tb Balsamic vinegar
      1 tb Soy sauce
    1/4 ts Dried crushed red pepper
    1/3 c  Olive oil
 
  Roast peppers over gas flame or in broiler until skins are black all
  over. Place in a covered bowl or paper bag and let stand 10 minutes.
  Remove and discard peels and seeds from peppers.  Slice peppers 1/4
  inch thick. (May be prepared up to 1 day in advance and refrigerated
  until ready to proceed.)
  
  In a large skillet, heat oil on medium high and saute mushrooms and
  garlic until tender.  Stir in rosemary and sage, and cook for another
  30 seconds. Let mixture cool to room temperature.
  
  Place mushrooms and peppers over greens on a large platter.  Dress
  with Soy-Balsamic Vinaigrette (below).
  
  SOY-BASALMIC VINAIGRETTE:  Whisk together vinegar, soy sauce and red
  pepper in a medium bowl.  Whisk in oil a little at a time.  Add salt
  and pepper to taste.  May be prepared 1 day in advance, and stored in
  the refrigerator in a covered container.  Allow dressing to come to
  room temperature, and whisk again before serving.
  
  Adapted by Karen Mintzias from a recipe in: Bon Appetit (January 1996)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Soup of Tangerine and Coconut
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      2 c  Water
      1 c  Long-grain white rice
      1 cn (14oz) coconut milk
      1 c  Vegetable stock
    1/2 c  Tangerine juice
           (about 2 1/2 tangerines)
      1 tb Tangerine zest,
           Finely grated
           (about 2 tangerines)
      1 tb Soy sauce
      1 ts Thai chili paste
      2 ea Thai chili peppers
           -- or serrano chilies
           -- stemmed and seeded
      2 c  Mushrooms, quartered
    1/2 c  Wood ear mushrooms, chopped
    1/2 c  Basil, chopped
           Salt and pepper
 
  In a saucepan, bring the water to a full boil. Add the rice and boil
  for 5 min. Reduce the heat to low, cover, and cook until tender and
  the water is absorbed, about 20 min.
  
  Meanwhile, in a large saucepan, combine the coconut milk, chicken
  stock, tangerine juice and zest, fish sauce, chili paste, and chili
  peppers. Bring to a full boil. Reduce the heat to medium and simmer
  for about 5 min. The stock will be slightly foamy and will have
  turned a golden-orange color. Add the mushrooms and wood ears, and
  cook until the mushrooms are tender but not mushy, about 5 min, but
  no more than 10 min. Remove from the heat and stir in the basil.
  Season to taste with salt and pepper.
  
  To serve, divide the rice among 6 individual bowls and spoon the soup
  over the top. Serve immediately.
  
  Note: experiment with adding other ingredients, such as shrimp or
  fresh artichoke hearts.
  
  "Citrus" by Ethel and Georgeanne Brennan
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Warm Grapefruit and Baby Spinach Salad
 Categories: Salads, Appetizers, Fruits
      Yield: 6 servings
 
      1 tb Red wine vinegar
      2 tb Extra-virgin olive oil
    1/2 ts Pepper
  1 1/2 ts Butter
      1 lg Grapefruit, peeled, cut
           -- into sections & halved
      1 ts Paprika
    1/2 ts Salt
    1/2 lb Baby spinach leaves
 
  In a small bowl, whisk together the vinegar, olive oil, and pepper to
  make a vinaigrette. Set aside.
  
  In a large, nonreactive skillet over medium-high heat, melt the
  butter. When the butter begins to foam, add the grapefruit, paprika,
  and salt. Reduce the heat slightly and saute until the grapefruit is
  heated through, 2-3 min. Add the spinach leaves and gently fold them
  together with the warm fruit just long enough to wilt the spinach,
  about 45 seconds.
  
  Transfer the warm spinach-grapefruit mixture to a salad bowl and add
  the vinaigrette. Toss well and divide among 6 individual salad plates.
  
  "Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 55
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kumquats in Brown Sugar and Vanilla Bean Syrup
 Categories: Side dish, Fruits, Vegetarian
      Yield: 3 quarts
 
      4 c  Whole kumquats (25-30)
      2 c  Water
      1 c  Sugar
      1 c  Brown sugar, firmly packed
      1 ea Vanilla bean
           -- halved lengthwise
 
  By cooking kumquats down with sugar and vanilla, the bitterness is
  removed from the rind and they become a tantalizing garnish or
  topping for sweet or savory dishes.
  
  Place the kumquats in a large saucepan and add water to cover. Bring
  to a full boil and, when foam begins to form on the surface, reduce
  the heat to medium. Continue to cook for 10 min more. Drain the
  kumquats and set aside.
  
  In the same saucepan over a high heat, bring the water to a gentle
  boil. Add the sugars, reduce the heat to medium, and stir constantly
  until the sugars have dissolved, about 3 min. Add the kumquats and
  vanilla bean and bring to a full boil. Reduce the heat to low and
  cook uncovered, stirring occasionally until the kumquats are
  transparent and soft, about 1 hour. Many of the kumquats will have
  burst and their skins will appear transparent.
  
  Spoon the kumquats and syrup into a clean jar, let cool, cover, and
  refrigerate. They will keep, refrigerated, for up to 2 weeks.
  
  "Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 60
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Soup with Lemons
 Categories: Soups, Appetizers, Fruits, Vegetables
      Yield: 4 servings
 
      2 tb Oil
      2 ea Yellow onion, sliced
      1 tb Grated lemon zest
    1/2 ts Ginger, grated
      1 c  Lemon juice
    1/2 ts Sugar
    1/2 ts Salt
    1/2 ts Fresh ground pepper
      4 c  Water
      4 lg Red potatoes, boil & chop
      2 tb Italian parsley, chopped
 
  In a saucepan over medium heat, melt the butter. When it begins to
  foam, add the onions, lemon zest, and ginger and saute until the
  onions are translucent, about 10 min. Add the lemon juice with sugar,
  salt and pepper; continue to saute for 2-3 min longer. Add the water,
  raise the heat to high, and bring to a boil. Cover, reduce the heat
  to medium, and simmer until the broth is golden and the onions have
  almost completely disintegrated, about 30 min.
  
  Remove from the heat and strain through a sieve into a clean
  container; discard the contents of the sieve. Working in batches if
  necessary, combine the strained stock and the potatoes in a blender
  or food processor and puree until smooth. Transfer the puree to a
  clean saucepan and bring to a gentle boil.
  
  Ladle into warmed soup bowls and garnish each serving with a little
  of the parsley.
  
  "Citrus" by Ethel and Georgeanne Brennan ISBN 0-8118-0602-2 pg 70
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Home Baked Beans
 Categories: Side dish, Vegetarian
      Yield: 1 recipe
 
      1 lb White beans
      1 md Chopped onion
      2 ts Vinegar
      1 ts Prepared mustard
      1 ts Salt
    1/3 c  Brown sugar
    1/2 c  Tomato juice
    1/4 c  Ketchup
    1/4 c  Shortening
 
  Soak beans overnight.  Drain.
  
  Place in large pot.  Add onion, vinegar, mustard.  Add salt and
  sugar. To the pot add tomato juice and ketchup.   Add a touch of
  ginger and a little savoury if desired.  The shortening is very
  important for tender juicy beans.  Cook in a slow oven at no more
  than 250 for 8 hours.
  
  My note: I think I'd try it without the shortening just the same :)
  
  "Veggie Life" recipe archive Submitted by sarazing@vianet.on.ca Typed
  by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lemon Poppy Seed Cake
 Categories: Bakery, Cakes, Vegetarian
      Yield: 1 servings
 
    3/4 c  Poppy seeds
    1/3 c  Lemon juice
    3/4 c  Apple juice
    3/4 c  Canola oil
    3/4 c  Maple syrup
      3 c  Whole wheat pastry flour
  1 1/2 ts Baking soda
    3/4 ts Salt
 
  Mix dry ingredients.  Mix wet ingredients.  Fold gently together.
  Pour into greased and flour 9x13 pan.  Bake in preheated 350 oven for
  1/2 hour or until toothpick comes clean.
  
  Brett's note:  This is a light, not too sweet lemon cake with a lovely
  snappy crunch from the poppyseeds.  Makes a nice tea cake as is, or
  frost for a richer experience.
  
  "Veggie Life" archive Submitted by Brett Garrett (bgarrett@UCSD.EDU)
  Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fire and Ice Tomatoes
 Categories: Salads, Vegetables
      Yield: 1 recipe
 
      6 md Tomatoes, quartered
      1 md Onion, sliced
      1 md Green pepper, cut in strips
    1/4 c  Water
  1 1/2 tb Sugar
  1 1/2 ts Celery salt
  1 1/2 ts Mustard seeds
      1 lg Cucumber, sliced
    3/4 c  Cider vinegar
    1/4 ts Salt
    1/2 ts Cayenne pepper
    1/8 ts Black pepper
 
  In a large bowl combine tomatoes, onion, green pepper, and cucumber.
  In a small saucepan combine vinegar, water, sugar, celery salt,
  mustard seeds, salt, cayenne pepper and black pepper.  Bring to a
  boil, boil 1 minute. Pour hot vinegar mixture over tomato mixture.
  Cover and refrigerate 8 hours or overnight to blend flavors.  Serve
  with slotted spoon.
  
  My note:  This is HOT.  Even Daryl said it was too hot!  I think
  biting into those mustard seeds really gets ya.  I'd cut the cayenne
  in half and probably the mustard seeds too.  It's very pretty to look
  at, and was a nice tomato dish to have in the dead of winter.  We
  served it with a fairly bland dish made from just some short grain
  brown rice and some peas, carrots, and corn thrown in at the end
  (frozen).
  
  "Veggie Life" recipe archive Submitted by TUAB@vaxvmsx.babson.edu.
  Posted by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ginger Dressing
 Categories: Salads, Dressings, Dips, Vegetarian
      Yield: 1 batch
 
      2 oz Ginger root
      1 md Onion; cut into quarters
      3 c  Vegetable oil
      1 c  Vinegar
  1 1/3 c  Soy sauce
  1 3/4 c  Water
    1/2 c  Lemon juice
      1 md Garlic clove
  1 1/2 tb Tomato sauce
 
  In a blender or food processor, combine all the ingredients.
  Refrigerate.
  
  Yield: About 8 cups.
  
  Snyder writes: "Keep this tangy dressing on hand; you'll find many
  uses for it."
  
  From George Snyder/Grampian, PA in "Kitchen Table: Where Herbs and
  Spices Make a Difference" column in "The Herb Companion."  Oct./Nov.
  1995, Vol. 8, No. 1.  Pg. 20.  Electronic format by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chopped Salad with Raspberry Vinaigrette
 Categories: Appetizers, Salads, Side dish, Vegetables
      Yield: 8 servings
 
MMMMM--------------------------DRESSING-------------------------------
      6 tb Red wine vinegar
  1 1/2 tb Dijon mustard
  1 1/2 ts Sugar
    3/4 ts Salt
    3/4 ts Pepper
    3/4 c  Olive oil

MMMMM---------------------------SALAD--------------------------------
      1 lg Head of red leaf lettuce
           - chopped
      1 lg Head of romain lettuce
           - chopped
      1 bn Arugula; chopped
    3/4 lb Mushrooms; chopped
    3/4 lb Tomatoes; chopped
      4    Green onions; chopped
    1/4 c  Minced fresh dill
 
  For Dressing: Combine vinegar, mustard, sugar, salt and pepper in a
  small bowl.  Gradually whisk in oil.  (Can be prepared ahead and
  stored in refrigerator up to 1 day.  Allow dressing to come to room
  temperature before using.)
  
  For Salad:  Place all ingredients in a large bowl and toss with
  dressing to taste.
  
  Adapted by Karen Mintzias from a recipe in Bon Appetit (October 1991)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Rice with Onions, Garlic, and Walnuts
 Categories: Side dish, Rice, Nuts, Vegetables
      Yield: 4 servings
 
      1 c  Brown rice
      3 tb Oil
      1 c  Onion, coarsely chopped
      2 ea Garlic clove, minced
    1/2 c  Broken walnuts
      2 tb Green onion tops, slivered
 
  1. Cook the rice according to package directions.
  
  2. About 15 min before the rice is ready, melt the butter in a large
  heavy skillet over medium-low heat. Add the onion and saute, stirring
  often, until the onion is very soft and just begins to color, about
  10 min.
  
  3. Stir in the garlic and the walnuts. Saute over medium heat,
  stirring, until the walnuts and onions are golden and the garlic is
  tender.
  
  4. Let the rice stand, covered, for 5 min. Spoon into a bowl. Spoon
  the onions and walnuts on top and lightly fluff with a fork. Garnish
  with the scallions.
  
  This goes great with broiled fish fillets.
  
  "Rice: The Amazing Grain" by Marie Simmons
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Rice with Garlic and Cashews
 Categories: Side dish, Rice, Nuts, Vegetables
      Yield: 6 servings
 
      4 tb Peanut oil
      2 c  Short-grain brown rice
  4 1/2 c  Water
           Salt
      2 ea Garlic clove, slivered
           -- lengthwise
      1 c  Broken unsalted cashews
 
  1. Heat 1 1/2 tbs oil in a large saucepan over medium-high heat. Add
  the rice and saute, stirring, about 2 min. Add the water and 2 tsp
  salt, and heat to boiling, stirring well. Cook, covered, over
  medium-low heat until the water is absorbed and the rice is tender,
  about 45 min.
  
  2. Just before the rice is cooked heat the remaining 2 1/2 tbs oil in
  a small heavy skillet over low heat. Add the garlic and saute gently
  until golden, about 3 min. Stir in the cashews and cook 1-2 min more.
  Sprinkle with a pinch of salt.
  
  3. Pour the cashew, garlic, and oil mixture over the cooked rice.
  Toss with a fork and spoon into a serving dish.
  
  "Rice: The Amazing Grain" by Marie Simmons
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brown Rice with Chanterelles, Dried Apricots, and Almonds
 Categories: Side dish, Rice, Fruits, Vegetables
      Yield: 4 servings
 
  2 1/2 c  Vegetable broth
      1 c  Short-grain brown rice
      1 ts Salt
      2 tb Sliced unblanched almonds
      3 tb Oil
    1/2 c  Onions, chopped
      1 c  Chanterelles, cleaned &
           -- sliced
    1/4 c  Dried apricots, chopped
 
  Note: This recipe can also be prepared with fresh shiitake, cremini,
  or white button mushrooms.
  
  1. In a saucepan combine the broth, rice, and salt. Heat to boiling,
  stirring well. Cook, covered, over medium-low heat until the rice is
  tender and the liquid has been absorbed, about 45 min.
  
  2. Heat a medium dry skillet over low heat. Add the almonds and saute,
  stirring, until lightly toasted, then transfer to a small plate. Add
  the butter to the skillet and heat until melted. Add the onion and
  saute until golden, about 5 min. Stir in the chanterelles and
  apricots, and saute for 2 min.
  
  3. Add the apricot mixture to the rice and fluff with a fork. Spoon
  into a serving dish and sprinkle with the toasted almonds. Serve at
  once.
  
  "Rice: The Amazing Grain" by Marie Simmons
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bulgur and Rice Pilaf with Walnuts and Dates
 Categories: Side dish, Rice, Nuts, Fruits, Vegetables
      Yield: 4 servings
 
      4 tb Oil
    1/4 c  Scallions, thinly sliced
      1 c  Bulgur, washed
      1 c  White basmati rice
      2 c  Vegetable broth
           Salt
    1/2 c  Broken walnuts
      1 ea Garlic clove, minced
    1/4 c  Dates, diced
 
  1. Heat 2 tbs oil in a large wide saucepan. Stir in the scallions and
  saute, stirring, until tender, about 3 min. Add the bulgur or cracked
  wheat and rice. Saute, stirring, until coated with butter, about 2
  min.
  
  2. Add the broth and 1 tsp salt, and heat to boiling, stirring. Cover
  and cook over medium-low heat for 15 min, or until the liquid is
  absorbed. Let stand, uncovered and off the heat, for 5 min before
  serving.
  
  3. Meanwhile, melt the remaining 2 tbs butter in a small skillet.
  When the foam subsides, stir in the walnuts, garlic, and salt to
  taste. Saute, stirring constantly, until the walnuts are golden and
  fragrant.
  
  4. Spoon the pilaf into a serving dish and sprinkle the top with the
  dates and sauteed walnuts.
  
  "Rice: The Amazing Grain" by Marie Simmons
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato and Rice Pilaf with Peas and Cumin
 Categories: Side dish, Rice, Vegetables
      Yield: 4 servings
 
    1/4 c  Olive oil
      1 c  Potato, diced
      1 ts Cumin seeds
    1/4 c  Onion, diced
      1 ea Garlic clove, minced
      1 c  White basmati rice
  1 3/4 c  Vegetable broth
    1/2 ts Salt
    1/2 c  Frozen peas, thawed
 
  1. Heat the oil in a large wide non-stick saucepan, until hot enough
  to sizzle a piece of potato. Fry the potatoes, stirring and turning,
  until evenly golden, about 8 min.
  
  2. Stir in the cumin and saute for 1 min. Add the onion and saute
  until tender, about 3 min. Add the garlic and saute for 1 min. Stir
  in the rice and saute for 2 min more. Add the broth and salt, and
  heat to boiling, stirring. Cover and cook over medium-low heat for 12
  min. Sprinkle the peas over the top, cover, and cook for 3 min, or
  until the broth is absorbed.
  
  3. Let stand, uncovered and off the heat, for 5 min before serving.
  
  "Rice: The Amazing Grain" by Marie Simmons
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Squash, Apple, and Wild Rice Soup
 Categories: Soups, Appetizers, Vegetables
      Yield: 4 servings
 
      1 ea Butternut squash, peeled,
           -- seeded & cubed
      1 tb Oil
    1/2 c  Onion, chopped
      1 ea Granny Smith apple,
           -- cored & diced
      1 tb Ginger, peeled and minced
      2 c  Apple juice
  1 1/2 c  Wild rice, cooked
  1 1/2 c  Soy milk
           Vegetable broth, optional
           Salt
    1/8 ts Black pepper
    1/2 c  Hazelnuts,
      1 pn Cinnamon
      1 tb Parsley, finely chopped
 
  1. Steam the squash until very tender, about 15 min.
  
  2. Meanwhile, Heat oil in a saucepan. Add the onions and apple, and
  saute, stirring, until very tender, about 5 min. Stir in the ginger
  and saute for 1 minute. Add the apple juice and steamed squash and
  heat to boiling. Cover and cook over low heat for 10 min. Uncover and
  cool slightly, then puree, in batches if necessary, in a blender or
  food processor until smooth. Return to the saucepan.
  
  3. Add the wild rice and soy milk and season with 1 tsp salt & the
  pepper. Add additional milk, or broth, to thin if needed. Reheat over
  low heat until steaming; do not boil. Correct the seasoning.
  
  4. Heat another 1 ts oil in a small skillet, add the nuts, and saute
  until golden. Sprinkle lightly with salt and cinnamon, add the
  parsley, and stir to blend. Remove from the heat.
  
  5. At serving time ladle the hot soup into bowls and top each with a
  spoonful of the nut mixture.
  
  "Rice: The Amazing Grain" by Marie Simmons
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: The Irish Rover's Leek and Potato Soup
 Categories: Soups, Vegetables
      Yield: 5 quarts
 
      5 lb Potatoes; peeled and cubed
      1 ea Leek; coarsely chopped
  1 1/2 lb Carrots; peeled and cubed
      1 ea Bay leaf
      4 ts Thyme
      1 tb Each salt and white pepper
     32 oz Vegetable broth
      4 c  Water
      5 c  Soy milk
      3 tb Oil
      4 tb Flour
 
  In a large pot, combine potatoes, leeks, carrots, bay leaf, thyme,
  salt and pepper.  Add broth and enough water to cover vegetables.
  Bring to a boil. Turn heat to simmer and cook until vegetables are
  soft.
  
  In a separate pan, heat milk.  When vegetables are soft, add milk to
  vegetable mixture.
  
  Make a roux, or paste, by combining the oil and flour. Stir into hot
  soup, a tablespoon at a time, allowing several minutes of cooking
  between each addition until soup reaches desires thickness. Remove
  bay leaf before serving.
  
  From Siobhan Reidy, owner of The Irish Rover, as requested by Karen
  Jacobi of Jeffersonville, in Alice Colombo's 11/29/95 "Cook's Corner"
  column called "Lexington Lasagna Gets the Red Out" in "The
  (Louisville, KY) Courier-Journal".  Pg. C5.  Electronic format by
  Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Curry Cruz's (Kwanzaa) Yam Soup
 Categories: Soups, African, Kwanzaa, Vegetables
      Yield: 12 servings
 
      1 lg Onion; chopped
      4 ea Garlic cloves; minced
    1/4 c  Olive oil
      1 md Red bell pepper; chopped
      2 tb Ginger, minced
     12 ea Cloves; ground
      1 ts Cumin seed; ground
    1/2 ts Mustard seed; ground
      1 ts Ground cardamom
    1/2 ts Turmeric
    1/2 ts Ground cinnamon
    1/4 c  Tamari
     28 oz Canned whole tomatoes
      1 lg Sweet potato
    1/2 lb Broccoli
      1 lg Potato
      2 qt Boiling water
      1 c  Frozen corn
      1 c  Cut green beans
      1 c  Frozen peas
    1/2 lb Fresh kale
           Salt
 
  In a large soup kettle, saute onion and garlic in oil over medium
  heat. When the onions begin to soften, add the bell pepper and fresh
  ginger. Mix the ground cloves, cumin, mustard seed, cardamom,
  turmeric and cinnamon. Sprinkle over sauteed vegetables and stir. Add
  soy sauce and juice from the canned tomatoes.  Let the mixture boil,
  then turn the heat down, cover and simmer gently while you prepare
  the sweet potato.
  
  Peel the sweet potato, cut out any blemishes and cut into 1" cubes.
  Add to the pot along with 1 cup water.  Bring to a boil, turn heat
  down, cover and simmer 20 minutes.  Watch carefully and stir
  occasionally to keep from sticking.
  
  Chop the broccoli stem and florets into bite-sized pieces.  Wash the
  white potatoes well and, leaving the peel on, chop into 1" pieces.
  Add broccoli and potatoes to the pot with 2 quarts boiling water.
  Cover and cook for 20 minutes.
  
  Chop the tomatoes into small pieces.  Add to the pot along with frozen
  corn, beans and peas.  Cover and cook for another 20 minutes.
  
  Wash the kale, remove the stem ends and tear the leaves into small
  pieces. Before adding to the pot, taste the broth and add salt as you
  wish. Add kale and use a wooden spoon to push and stir it down into
  the soup. Cover and simmer 20 minutes, until kale is cooked.  Serve
  immediately.
  
  Good served with corn bread.  Leftover soup can be frozen.
  
  From "The Festive Table" by Ronni Lundy.  Farrar, Straus and Giroux,
  1995. In Food Editor Sarah Fritschner's 11/22/95 "Come Celebrate!
  Successful Holiday Traditions are Wrapped in Flexibility" article in
  "The (Louisville, KY) Courier-Journal."  Pg. C5.  Electronic format
  by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Black Bean & Orzo Salad
 Categories: Salads, Side dish, Low-fat, Pasta
      Yield: 6 servings
 
  3 1/2 c  Orzo, cooked
      1 c  Red bell pepper, chopped
    1/2 c  Purple onion, chopped
    1/2 c  Parsley, chopped
    1/4 c  Basil, chopped
     15 oz Black beans, cooked
    1/4 c  Red wine vinegar
      3 tb Water
      2 tb Balsamic vinegar
      1 tb Olive oil
  1 1/2 ts Sugar
      1 ts Pepper
    3/4 ts Salt
      2 ea Garlic cloves, minced
 
  Combine orzo, pepper, onion, parsley, basil and beans; set aside.
  
  Combine vinegar, water, balsamic vinegar, olive oil, sugar, pepper,
  salt and garlic; mix well and toss with salad.
  
  "Cooking Light" Shared by Carolyn Shaw 1/96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bombay Potato
 Categories: Appetizers, Indian, Side dish, Vegetables
      Yield: 1 recipe
 
     65 ml Oil
      5 ml Black mustard seeds
      1 md Onion, chopped
      5 ml Garlic, crushed
      2 tb Curry powder
      1 lb Potato, boiled & cubed
           Salt to season
 
  Heat oil, fry mustard seeds, allow to 'pop' and add garlic and onion.
  Fry until golden brown. Add curry powder and fry gently for 3
  minutes. Add potato and salt and continue to cook for a further 5
  minutes, adding just a little water if necessary to stop it sticking.
  Should do for 2 or 3 people.
  
  Brought to you from Ron's Plaice in Blackpool
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Portabella Mushroom Risotto
 Categories: Main dish, Italian, Rice, Vegetables
      Yield: 6 servings
 
MMMMM-------------------------MUSHROOMS------------------------------
      2 lg Portobello mushrooms (6 oz)
      2 tb Olive oil
      1 tb Minced shallot
      2 tb Balsamic vinegar
           Salt (to taste)
           Black pepper (to taste)

MMMMM-----------------------MUSHROOM BROTH----------------------------
      1 ts Minced garlic
      1 ts Minced shallot
      1 tb Olive oil
      3 oz Red wine
      4 c  Vegetable stock

MMMMM--------------------------RISOTTO-------------------------------
      3 tb Diced onion
      1 tb Olive oil
      1 c  Arborio rice
    1/2 ts Salt
      1 ts Ground black pepper
      1 c  Warm vegetable stock
      1 tb Olive oil
 
  To prepare the mushrooms:  Remove stems from mushrooms.  Set stems
  aside for mushroom broth.  Wipe the mushrooms clean with a damp
  cloth.  Combine olive oil, shallot, balsamic vinegar, salt and
  pepper.  Toss mushroom caps in the mixture to coat well.  Grill or
  broil mushrooms until tender, about 10 minutes.  Cut into nickel-size
  chunks; set aside.  (Mushrooms can be made ahead and refrigerated).
  
  To prepare mushroom broth:  Mince reserved mushroom stems; set aside.
  Saute garlic and shallot in the olive oil until translucent.  Add
  minced stems. Saute a few minutes more.  Pour in red wine and
  increase the heat, stirring until almost all the wine has evaporated.
  Add stock. Lower the heat and simmer uncovered about 25 to 30 minutes
  or until the liquid is reduced by one-fourth.  Set aside.  (Broth can
  be made ahead and refrigerated.  Reheat before using in risotto.)
  
  To prepare risotto:  Cook the onion in the oil until soft but not
  browned. Add the rice; stir until it is coated.  Cook, stirring,
  until a toasted aroma develops.  Stir in salt and pepper.  Add the
  reserved mushroom stock in several additions, stirring the rice
  frequently and letting most of the stock be absorbed before adding
  more. If you do not have enough mushroom stock, finish making risotto
  with stock.  Cook until the rice is almost tender and most of the
  liquid is absorbed.  Stir in oil and reserved mushrooms.
  
  Posted by:  Vern Hoffman  GOB&G Hangout (314)423-1662
  
  Source:  St. Louis Post-Dispatch Magazine  10/29/95
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Polk's Cauliflower Northern Italian-Style
 Categories: Side dish, Italian, Vegetables
      Yield: 4 servings
 
      1 sm Head cauliflower
      2 ts Olive oil
      4 ea Cloves garlic, minced
    1/8 ts Freshly ground pepper
      3 tb Red wine vinegar
      2 tb Water
 
  Trim cauliflower, then separate in small flowerets.  Heat large
  skillet or wok over medium-high heat 30 seconds.  heat olive oil in
  pan 20 to 30 seconds. Reduce heat to medium. Saute garlic in oil,
  stirring constantly, until it just starts to brown. Add cauliflower.
  Stir 2 to 3 minutes. Add pepper, vinegar and water.  Cook over low
  heat, covered, about 10 minutes.
  
  Each serving:  2 grams fat and 45 calories each
  
  Posted by:  Vern Hoffman  GOB&G Hangout (314)423-1662
  
  Source:  County Star Journal 11/1/95
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Barley and Bean Soup
 Categories: Soups, Mexican, Vegetables
      Yield: 4 servings
 
      1 tb Olive oil
      2 c  Onions; chopped
      4 ea Garlic cloves
      3 tb Jalepenos; minced
      1 ea Carrot; diced
      1 ea Turnip; diced
  1 1/2 ts Cumin
    1/2 ts Coriander
      5 c  Stock; or water
      1 tb Minced fresh epazote leaves
           -optional
      2 c  Pinto beans; cooked or
           -anasazi beans
      2 c  Cooked whole barley
      1 ts Lemon juice; to 2t
      3 tb Red miso; or salt to taste
    1/2 c  Cilantro; finely chopped
 
  Heat oil and saute onions until clear, about 5 mins. Add garlic,
  peppers, carrot and turnips and saute until onion is tender. Stir in
  cumin and coriander and cook, stirring briefly, 2 mins. Add stock or
  water, and bring to a simmer. Cover and reduce heat to low. Simmer
  20-30 mins, until veggies are tender.
  
  Stir in epazote, if using, beans and barley and bring back to a
  simmer. Cook about 10 mins, until soup lightly thickens.  Add lemon
  juice to taste.
  
  In small bowl, whisk mise and a ladleful of soup broth to make a
  smooth paste; add to soup. If not using miso, add salt to pot. Stir
  in cilantro, reserving some for garnish.
  
  *You may substitute black turtle beans for anasazi or pinto; add 1c
  corn kernals.
  
  "Vegetarian Times" Typed by Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rotel and Rice Corn Soup
 Categories: Soups, Rice, Vegetables
      Yield: 1 recipe
 
     10 oz Rotel tomatoes, diced
  1 1/2 c  Cooked rice
    1/2 pk Frozen corn (about 1c)
      3 c  Vegetable stock
      2 ea Corn tortillas, cut in
           -- strips
    1/2 ea Red pepper, seeded and
           -- cut into strips
 
  Saute the red pepper in a little bit of the broth.  Add tomatoes,
  cooked rice, corn and stock to the pot, and heat thoroughly, about 10
  mins or so. Just before serving, stir in tortilla strips.
  
  "Veggie Life" recipe archive Submitted by Tracey Sconyers Posted by
  Lisa Greenwood
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Moroccan-Style Vegetable Soup
 Categories: Soups, Moroccan, Vegetarian
      Yield: 8 servings
 
      2 tb Oil
      2 lg Onions, chopped
      2 md Potatoes, cubed
      2 c  Butternut squash, peeled &
           -- cubed
      2 lg Carrots, coarsely chopped
     14 oz Plum tomatoes, chopped
      2 ts Ground cumin
    3/4 ts Turmeric
      2 c  Chick peas, cooked
           Salt & pepper
      1 c  Couscous, steamed
 
  Heat the oil in a large soup pot. Add the onions and saute over
  moderate heat until golden. Add the potatoes, pumpkin or squash,
  carrots, tomatoes, and enough water to cover. Bring to a boil, then
  add the seasonings and simmer over low heat, covered, for
  approximately 45 minutes, or until the vegetables are tender.
  
  Add the chick peas and season to taste with salt and pepper. Simmer
  over very low heat for another 15 minutes.
  
  In the meantime, place the couscous in an oven-proof bowl. Cover with
  two cups of boiling water, then cover the bowl and let stand for 15
  minutes. Fluff with a fork. Place a small amount of the couscous in
  each soup bowl, then ladle the soup over it. Serve at once.
  
  From: Michael Orchekowski
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vegetable Medley with Sesame Sauce
 Categories: Main dish, Vegetables
      Yield: 8 servings
 
MMMMM----------------------VEGETABLE MEDLEY---------------------------
      1 c  Onions, thinly sliced
      1 c  Carrots, thinly sliced
      1 c  Daikon radish, thinly sliced
      4 c  Broccoli florets
      4 c  Cauliflower florets
      2 c  Cabbage, chopped
      2 tb Sesame seeds

MMMMM------------------------SESAME SAUCE-----------------------------
      1 tb Toasted sesame oil
      2 tb Tamari
      1 tb Brown rice vinegar
 
  MEDLEY: Steam vegetables until they are tender-crisp (5 minutes).
  Plunge into cold water to stop cooking & drain well.  Transfer to a
  serving bowl & set aside.
  
  Roast sesame seeds in a small skillet over medium heat, until lightly
  browned, about 5 minutes.  Set aside.
  
  SAUCE: Combine all the sauce ingredients in a small bowl.  Pour over
  the vegetables & toss to coat.  Sprinkle with the roasted seeds &
  serve.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sesame Buttered Noodles
 Categories: Main dish, Pasta, Vegetables
      Yield: 4 servings
 
     12 oz Spaghetti, uncooked
  1 1/2 tb Tahini
      1 tb Light miso
    1/4 c  Water
    1/4 c  Chives
           Black pepper
 
  Prepare the noodles according to the package directions.  Drain,
  rinse & set aside.
  
  Combine tahini, miso & water in a small pot to form a creamy sauce.
  Cook over a medium heat, stirring constanty, until thickened.  This
  should take about 3 minutes.  Add more water as necessary to make a
  medium thick sauce.
  
  Gently toss sauce with the cooked noodles, chives & black pepper.
  Serve at once.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Brussels Sprouts Poached in Cider with Onions & Apples
 Categories: Side dish, French, Vegetables
      Yield: 6 servings
 
      1 lb Brussels sprouts
      2 ea Apples, halved & cored
      4 tb Olive oil
      1 ea Yellow bell pepper, chopped
  1 1/2 c  Apple cider
    1/2 ts Salt
    1/2 ts Black pepper
      2 ea Star anise
    1/4 c  Balsamic vinegar
 
  Trim the sprouts & halve.  Set aside.  Cube the apples & set aside.
  
  Heat oil over low heat in a skillet.  When hot, increase heat to
  medium & add the onion & apple.  Saute until the apples are soft &
  the onions are translucent.  Add sprouts & saute, stirring, for 3 to
  4 minutes.  Add the rest of the ingredients, except the vinegar.
  Cover, reduce heat, simmer until the sprouts are tender, 10 minutes.
  
  Remove the skillet's contents to a warmed serving dish using a slotted
  spoon.  Discard the anise & keep the dish warm.  Return all the
  liquids to the pan, raise heat to medium-high & cook until the juices
  are reduced by half.  Add vinegar & cook for another 2 to 3 minutes,
  stirring.  Pour over the sprouts & serve immediately.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fettuccine with Creamy Porcini-Sage Sauce
 Categories: Main dish, Pasta, Vegetarian
      Yield: 8 servings
 
      2 tb Olive oil
      9 ea Garlic cloves, minced
  1 3/4 c  Vegetable stock
      3 tb Sage, chopped
      3 tb Tomato paste
    1/3 c  Dried porcini pieces
    1/2 ts Salt
 10 1/2 oz Package silken tofu
  1 1/2 lb Fettuccine, uncooked
      2 tb Pine nuts, toasted & chopped
           Black pepper
 
  Fill a stock pot with water & bring to a boil.
  
  Heat 1 tb olive oil in a small saucepan & add the garlic.  Cook for a
  few seconds.  Add the stock, sage, tomato paste, porcini pieces &
  salt.  Bring to a simmer, let cook for 15 minutes & remove from heat.
  Cool slightly, then place in a food processor with the tofu & blend
  until smooth.  Set aside.
  
  Cook pasta according to package directions.  Drain.
  
  Toss hot pasta with the blended ingredients.  Toss in the remaining
  oil, pine nuts & black pepper.  Serve immediately.
  
  "Vegetarian Gourmet" Winter, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pomegranate-Eggplant Relish
 Categories: Condiments, Middle east, Relishes, Vegetables
      Yield: 1 recipe
 
    1/3 c  Olive oil
      1 md Eggplant; diced medium
      1 md Red onion; diced small
      2 tb Minced garlic
      1 c  Tomato juice
    1/3 c  Pomegranate molasses
           Salt and pepper; to taste
    1/4 c  Roughly chopped fresh mint
      1 ea Pomegranate; seeds of
 
  In a large saute pan, heat oil over high heat until hot but not
  smoking. Add eggplant and cook, stirring, until well seared and quite
  soft, about 5 to 7 minutes.  Reduce heat to medium, add onion and
  cook, stirring, for 2 to 3 minutes.  Add garlic and cook, stirring,
  for 1 minute.
  
  Add tomato juice and pomegranate molasses, bring just to a boil,
  reduce heat to low and simmer, stirring occasionally, for 5 minutes.
  Remove from heat, season with salt and pepper, stir in the mint and
  pomegranate seeds and serve hot or cold.
  
  This relish will keep, covered and refrigerated, for about 6 days.
  
  Yield: About 4 cups.
  
  From John Willoughby and Chris Schlesinger's New York Times News
  Service "Pucker Power: Sour Tastes Can Sound a Sweet Note for
  Discriminating Cooks" 01/31/96 article in "The (Louisville, KY)
  Courier-Journal." Pg. C6. Electronic format by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orange and Currant Pilaf
 Categories: Side dish, Indian, Rice, Fruits
      Yield: 4 servings
 
      1 tb Oil
    1/4 c  Onion(s), finely chopped
      1 c  Basmati rice
      1 tb Currants
      1 ts Orange zest
           Finely shredded
      1 ts Ginger, finely chopped
  1 3/4 c  Water
    1/2 ts Salt
 
  1. Heat the oil in a large wide saucepan over medium heat. When the
  foam subsides, add the onion and saute over low heat, stirring, until
  golden, about 5 min. Add the rice, currants, orange zest, and ginger,
  and saute over medium heat, stirring, for 2 min.
  
  2. Stir in the water and salt, and heat to boiling, stirring. Cover
  and cook over medium-low heat for 15 min, or until the water is
  absorbed. Let stand, uncovered, off the heat, for 5 min before
  serving.
  
  "Rice, the Amazing Grain" by Marie Simmons
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shariat's Shiitake-Tofu Griddle Cake
 Categories: Main dish, Rice, Tofu, Vegetarian
      Yield: 6 servings
 
      1 lb Soft tofu
  1 1/2 lb Shiitake mushrooms, chopped
      1 c  Green onion, chopped
    1/4 c  Fresh sage; chopped
    1/2 ts Cayenne pepper
  1 1/2 ts Salt
      1 c  Couscous mixed with
    1/2 c  Boiling water
      1 ts Minced garlic
    1/4 c  Olive oil
 
  In a medium bowl, mash the tofu.  Add mushrooms, green onion, sage,
  cayenne and salt.  Add soaked couscous and garlic; mix until mixture
  forms a ball as if you were making a dough.  Divide into 12 portions
  and press into a patty.  Heat oil in a large skillet and cook patties
  as space permits until brown on both sides.  If desired, serve with
  mushroom glaze.
  
  Serve with cranberry sauce, wild rice pilaf and sweet potatoes, or
  with holiday dishes of choice.
  
  Anoosh Shariat/Shariat's/Louisville, KY in Food Editor Sarah
  Fritschner's "A Meatless Thanksgiving: Vegetarians Can Celebrate the
  Holiday Without Giving Up Flavor" in "The (Louisville, KY)
  Courier-Journal." Electronic format by Cathy Harned.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roasted Portobello Mushrooms
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      1 tb Balsamic vinegar
      3 tb Olive oil
      1 ts Salt
    1/4 ts Pepper
    1/4 c  Marjoram, chopped
      2 tb Shallot, minced
      4 md Portobello mushrooms
           -(5 to 6 inch diameter)
 
  1. Combine the vinegar, oil, salt, pepper, marjoram, and shallots in a
  bowl.
  
  2. Remove the stems from the mushrooms (save stems for another use).
  Place in bowl and spoon the marinade over; marinate for 1 hour.
  
  3. Preheat the oven to 400øF.
  
  4. Place the mushrooms in an ovenproof dish and spoon any remaining
  marinade over them. Roast for 20 minutes. Serve hot with any marinade
  left in the roasting pan spooned over them.
  
  "The Occasional Vegetarian" by Karen Lee
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Portobello Stems with Potatoes and Garlic
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      2 lg Russet potatoes, peeled
      4 tb Vegetable oil
      1 sm Onion(s), finely chopped
      2 ea Garlic clove(s)
           Finely chopped
           Cleaned stems from
      4 lg Fresh portobellos
           Sliced in 1/2" rounds
           Spanish paprika
           Salt
      1 tb Parsley, chopped
 
  Slice the potatoes into 1/8-to-1/4-inch-thick round. Then slice the
  rounds again into matchstick-size pieces, 1/8-1/4-inch-wide and about
  2-3 inches long. Keep covered with cold water until ready to use.
  
  Place the oil in a large saute pan. Heat over medium heat, and then
  add the potatoes. Fry the potatoes until they begin to brown, about 4
  min. Add the onion and garlic and continue to fry until the potatoes
  begin to soften, about 5 min more. Add the mushroom stems and
  continue to fry, adding more oil if the mixture is too dry. When the
  mushrooms begin to go limp, in about 3 min, add the paprika and salt
  to taste. Sprinkle parsley on top and serve.
  
  "A Cook's Book of Mushrooms" by Jack Czarnecki
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Portobellos
 Categories: Side dish, Vegetables
      Yield: 4 servings
 
      3 lg (to 4) portobello mushrooms
      1 c  Olive oil
      1 c  Red or white wine vinegar
      2 tb Soy sauce
      1 tb Sugar
    1/2 c  Fresh herbs, finely chopped
      1 tb Dried savory
 
  Cut the stems from the caps of the mushrooms. Slice each stem in half
  lengthwise.
  
  Combine the olive oil, vinegar, soy sauce, sugar, and herbs in a bowl
  and blend well with a whisk. Let the marinade sit for 30 min if fresh
  herbs are used, or for 1 hour until the dried herbs soften.
  
  Prepare a charcoal grill or preheat the broiler.
  
  Place the mushroom caps and sliced stems in a shallow dish and pour
  the marinade over. Let marinate for up to 10 min, turning
  occasionally to ensure uniform coating.
  
  Remove the mushrooms from the marinade and place them on the hot
  grill or in the broiler. Grill on each side for about 2 min. Remove
  from the grill, slice caps, and serve immediately.
  
  "A Cook's Book of Mushrooms" by Jack Czarnecki
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grilled Portobello Mushrooms over Saffron Couscous
 Categories: Main dish, Pasta, Vegetables
      Yield: 2 servings
 
MMMMM--------------------------DRESSING-------------------------------
      3 tb Olive oil
      1 cl Garlic, minced
    1/4 ts Ground cumin
      1 tb Lemon juice
      2 ts Balsamic vinegar
    1/4 ts Salt
    1/4 ts Freshly ground black pepper

MMMMM-------------------MUSHROOMS AND COUSCOUS------------------------
      2 lg Portobello mushrooms
           Olive oil
           Salt
           Freshly ground black pepper
      2 ts Olive oil
    1/2 c  Minced onion
      1 c  Plus 2 tb vegetable broth
    1/4 ts Crushed saffron threads
    3/4 c  Couscous
           Formatted by Manny Rothstein
 
  DRESSING: Combine oil, garlic, cumin, lemon juice, vinegar, salt and
  pepper in cup and whisk together. Makes about 1/3 cup.
  
  MUSHROOMS AND COUSCOUS: Remove stems from mushrooms and reserve for
  another recipe.  Clean mushroom caps with damp paper towel.  Slice
  caps 1/2 inch thick.  Brush with olive oil.  Season to taste with
  salt and pepper. Place mushrooms on grill over ash-covered coals.
  Grill until tender and browned, 4 to 5 minutes per side.  (Mushrooms
  can also be cooked on stove-top grill or under broiler.) Remove from
  heat and set aside.
  
  Heat remaining oil in small pan.  Add onion and saute until tender,
  about 5 minutes. Add vegetable broth and saffron. Bring to boil and
  stir to dissolve saffron. Stir in couscous. Season to taste with salt
  and pepper. Cover. Turn off heat and set pan aside until couscous is
  tender and liquid is absorbed, about 5 minutes.  Meanwhile, mix
  Dressing. Fluff up couscous with fork.
  
  To serve, spoon couscous onto serving plate.  Top with mushroom
  slices. Spoon on Dressing.  Toss before serving.
  
  Copyright Los Angeles Times, November 16, 1995
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mexican Rice with Carrot/Peas
 Categories: Side dish, Mexican, Rice, Vegetables
      Yield: 6 servings
 
      1 tb Olive oil
    1/2 c  Onion; chopped
    1/4 c  Carrot; diced (1/4 inch)
      2 ea Garlic cloves; minced
    3/4 c  Long grain rice
    1/2 c  Water
    1/2 c  Picante or taco sauce
     10 oz Can diced tomatoes/chilies*
    1/2 c  Green peas
    1/2 c  Diced cooked ham (optional)
 
  *Rotel brand or ChiChi brand
  
  In medium saucepan, heat oil over medium high heat until hot.  Saute
  onion, carrot and garlic three minutes.  Add rice; cook and stir one
  minute. Stir in 1/2 cup water, picante sauce and the can of diced
  tomatoes with green chilies.  Cover; reduce heat to low.   Simmer 20
  to 25 minutes or until all liquid is absorbed and rice is tender.
  Let stand covered five minutes. Stir in peas.  Stir in ham if used.
  
  "ChiChi Cookbook"  Posted by Dale & Gail Shipp
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cajun Coleslaw
 Categories: Side dish, Cajun, Salads, Vegetables
      Yield: 10 servings
 
      5 tb Soy mayonnaise, (heaping)
      1 ts Louisiana hot sauce
      2 tb Yellow mustard (heaping)
      2 tb Ketchup
      2 tb Olive oil
      1 tb Wine vinegar
      1 ts Garlic salt
      1 tb Lea & perrins
      1 ea Juice of medium size lemon
      3 ts Salt (to taste)
      4 ea Bell peppers, sliced
      2 md Onions, shredded
      1 lg Cabbage, shredded
 
  Put mayonnaise and mustard in a bowl large enough to hold complete
  mixture, but shaped so that the mixture can be beaten with a fork.
  Beat mayonnaise and mustard until combined.  Add olive oil slowly,
  beating all the time. Beat until mixture has returned to the
  thickness of original mayonnaise. Add Louisiana hot sauce, continuing
  to beat. Add ketchup and keep beating. Add salt and garlic salt,
  beating all the time. Add wine vinegar (this will thin the sauce
  down). Beat this thoroughly, adding the lemon juice as you do so.
  Taste for salt and pepper. Place shredded cabbage, peppers, and
  onions in a large salad bowl. pour sauce over and toss well. This
  should be done about an hour before serving. Tastes even better the
  next day.
  
  Adapted from Justin Wilson's "Outdoor Cooking With Inside Help"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cardamom-Scented Sweet Rice
 Categories: Desserts, Rice
      Yield: 8 servings
 
      3 c  Rice milk
      1 c  Water
      1 ts Minced ginger
     25    Cardamom pods
      3    4-inch cinnamon sticks
      1 c  Basmati or jasmine rice
    1/4 c  Maple syrup
    1/3 c  Pitted dates, chopped
      1 ts Vanilla
      8    Sprigs mint (optional)
 
  Combine 1 cup milk, water, ginger, cardamom and cinnamon sticks in a
  medium saucepan.  Bring to a boil, then add rice and honey and stir
  well. Bring mixture to a boil once more, then reduce heat to low and
  simmer until rice is tender and liquid has been absorbed (about 20
  minutes).
  
  Stir in remaining milk, dates, honey and vanilla.  Let cook for 10
  minutes, stirring frequently.  When pudding has thickened slightly,
  transfer to serving dishes and chill.  To serve, garnish with fresh
  mint.
  
  Adapted by Karen Mintzias from a recipe in Delicious! (Feb. 1996)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Open-Face Steamed Dumplings (Shao Mai)
 Categories: Appetizers, Chinese, Vegetarian
      Yield: 15 servings
 
MMMMM--------------------------WRAPPERS-------------------------------
    2/3 c  All-purpose flour
      2 tb Hot water, plus:
      2 ts Hot water

MMMMM-------------------------FILLING A------------------------------
      5 oz Regular or firm tofu
           -- mashed
  1 1/2 ts Tientsin preserved cabbage
           -- minced (packed)
      1 tb Presoaked & minced tree ears
      1 tb Presoaded & minced lily buds
      3 tb Black or shiitake mushrooms
           -- (presoaked & minced)
  1 1/2 ts Green onion, minced
      1 ts Sesame oil
      1 ts Vegetable oil
    1/8 ts Salt
      2 ts Soy sauce

MMMMM-------------------------FILLING B------------------------------
      3 tb Water chestnuts, minced
      3 tb Black mushrooms, minced
           -- (presoaked)
      3 tb Bamboo shoots, minced
      3 tb Carrot, minced
      2 ts Green onion, minced
    1/2 ts Gingerroot, minced
      1 tb Soy sauce
    1/4 ts Cornstarch
  1 1/2 ts Sesame oil

MMMMM-----------------------DIPPING SAUCE----------------------------
           Soy sauce
           Mushroom soaking liquid
           Sesame oil
 
  WRAPPERS: Combine flour and hot water.  Knead a couple of minutes
  into a smooth dough; cover and let rest at least 1 hour.  Place on a
  lightly floured board, and knead for 2 minutes or so.  With palms of
  your hands, roll it into a long, cylindrical shape, 7-1/2 inches
  inches long, 1 inch in diameter.  Cut crosswise into 1/2-inch pieces;
  you will have 15.  If your climate is dry, keep the dough covered.
  Shape these, cut-side up, into a round shape. Flatten them with the
  palm or heel of your hand on a flour-dusted board. With a pastry
  roller, small rolling pin, piece of dowel, or even an empty jar --
  all of these should be wielded under the palm of your hand -- roll
  each into a round wrapper, 3-1/2 inches in diameter, thicker in the
  center, thinner toward the edge. This is easily done by rolling the
  pastry roller from the edge of the piece of dough to the center, and
  back again, turning the dough counterclockwise a little with your
  left hand after each roll. Continue all the way around several times,
  also turning the dough over once or twice, until you have a thin,
  3-1/2 inch wrapper.
  
  Prepare Filling A or B by combining the ingredients.  Place
  approximately 1 tablespoon filling on the center of each wrapper.
  Holding the wrapper on your left fingers, encircle it from below with
  your right thumb and index finger, gathering the wrapper up around
  the filling. Squeeze gently around the middle to make a kind of neck;
  some of the filling should emerge at the top.  The bundle should hold
  together securely or it will collapse during steaming. Pat the bottom
  with your left hand to make a flat base. If the skin is not too
  floppy, you can also turn the edge slightly outward (like an open
  flower), pinching it if necessary to make it secure.
  
  Place a layer of damp cloth in a bamboo steaming basket or on a flat,
  perforated race (you can use a heatproof plate if you have neither of
  these, but circulation of steam is somewhat impaired this way).
  Arrange the shao mai on it.  With the rack well above the boiling
  water in a steamer, steam for 10 minutes (if frozen, do not defrost
  first). They will stick to the cloth, but if you wash and reuse the
  same cloth each time, they will not stick as much.
  
  Serve while still hot, before the skin hardens -- as is, or with small
  dipping saucers of soy sauce and mushroom liquid (from the black
  mushrooms), mixed in equal proportions.  Add a few drops of sesame
  oil.
  
  Advance preparation: These can be assembled in advance, frozen, and
  steamed just prior to serving.
  
  "The Fragrant Vegetable", by Martin Stidham Typed by Karen Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pasta with Creole Sauce
 Categories: Main dish, Pasta, Vegetarian
      Yield: 4 servings
 
     16 oz Red kidney beans, canned
           Drained and rinsed
      2 ea Bay leaves
  1 1/2 c  Onions, diced
    1/3 c  Dry red wine
    1/2 c  Green bell pepper, thinly
           Sliced
      2 c  Canned tomato puree
      1 tb Garlic, minced
      1 tb Oregano, dried
      1 tb Thyme, dried
    1/8 ts Cayenne
      1 ts Rice wine vinegar
      8 oz Pasta
           Salt & pepper to taste
 
  Prepare the pasta per directions on the package. In a medium sauce
  pan, braise the onions in the red wine over medium high heat. When
  onions are soft, add the green pepper. Before peppers are completely
  softened, add the tomatoes, garlic, oregano, thyme, and two bay
  leaves.
  
  Stew all this together for 20 to 25 minutes.
  
  Add kidney beans, cayenne, and the rice wine vinegar.  Add salt and
  pepper to taste.  Stir well and allow to heat through. Serve sauce
  over pasta or rice.
  
  NOTES: I did not braise onions but sauteed them with the garlic in a
  little olive oil.  I did not have puree so I used 16 oz can of diced
  tomatoes processed in a food processor and added an 8 oz can of
  tomato sauce. I brought the sauce to a boil, lowered heat and cooked
  for about 1 1/2 hours.
  
  Source Unknown
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Foccacia
 Categories: Bakery, Italian, Breads, Lunch, Vegetarian
      Yield: 1 foccacia
 
    1/4 oz Dry yeast
  1 1/4 c  Warm water
      1 ts Brown rice syrup
  1 1/2 c  Whole wheat flour
  1 1/4 c  All purpose flour
    3/4 ts Salt
    1/3 c  Olive oil
           Cornmeal
      4 ea Garlic cloves
           Salt & pepper
  1 1/2 c  Mushrooms, sliced
      1 c  Red onions, sliced
      1 tb Thyme, chopped
 
  Dissolve the yeast in the warm water, along with the rice syrup.  Let
  stand until the yeast begins to foam.
  
  In a mixing bowl, combine the flours & salt.  Add 2 tb of olive oil&
  knead into a ball.  Continue to knead until the dough is elastic.
  Place dough in an oiled bowl & loosely cover with a damp towel.  Let
  rise until doubled in bulk.  Press down.  Roll out to form a 12"
  round (or to fit on your cookie sheet).  Sprinkle the pizza tin or
  baking stone or cookie sheet with cornmeal & slide dough on to it.
  Pinch up the edges & brush with olive oil.
  
  While the dough is rising, toss the garlic with a little olive oil,
  salt & pepper.  Spread them on a cookie sheet & roast in an oven
  preheated to 350F, until they are soft: about 45 minutes.  Cool,
  remove skins & slice.
  
  Saute the mushrooms & onions in 1 tb olive oil for 3 to 5 minutes.
  Sprinkle over the dough with the garlic cloves & thyme.  Bake in a
  375F oven for 15 to 20 minutes.
  
  Brother Ron Pickarski, "Friendly Foods"
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Onion Foccacia
 Categories: Bakery, Italian, Breads, Snacks, Mark's
      Yield: 1 foccacia
 
MMMMM---------------------------CRUST--------------------------------
    1/2 tb Yeast
      1 c  Lukewarm water
    1/2 ts Sugar
      1 ts Salt
      2 ts Rosemary, ground
      1 tb Olive oil
      1 tb Wheat germ
      3 c  Flour

MMMMM--------------------------TOPPING-------------------------------
      3 md Onions, diced
  1 1/2 tb Olive oil
           Salt & pepper
           Olive oil, for brushing
 
  In a mixing bowl, combine the yeast, water, sugar, salt, oil &
  rosemary. Let stand until the yeast starts to froth.  Mix in the
  wheat germ & 1 c flour.  Beat well & let sit for 5 minutes.  Knead in
  the remaining flour & knead until the dough is soft & pliable.
  Lightly oil a clean bowl & cover with a towel.  Let rise until
  doubled in bulk.
  
  Meanwhile, heat oil in a large skillet & saute the onions, reduce
  heat to low & cook until the onions begin to caramelize.  Remove from
  heat & set aside.  Preheat oven to 350F.
  
  Roll out the dough to fit into a cookie sheet or on a pizza stone.
  Lightly sprinkle the cookie sheet with cornmeal & place the dough on
  the sheet.  Stretch into the corners & build up the edges slightly.
  Let rest for 10 minutes.
  
  Brush the dough with olive oil & spread the onions over the top.
  Generously salt & grind fresh black pepper over the top.  Bake for 25
  minutes or until the crusts are done.  Cut up & serve immediately or
  let cool.  This is equally good cold & served at room temperature.
  
  NOTE: I thought this recipe was from "Friendly Foods" by Ron
  Pickarski, & it is not.  It is also not in Carol Field's "Italy in
  Small Bites", so if someone has the source for this recipe I'll
  gladly give it the credit.  In the meantime, this is what I do for
  onion foccacia & I guess it comes from my head each time.
  
  Recipe by Mark Satterly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potato Foccacia
 Categories: Bakery, Italian, Breads, Snacks, Mark's
      Yield: 1 foccacia
 
MMMMM---------------------------CRUST--------------------------------
    1/2 tb Yeast
      1 c  Lukewarm water
    1/2 ts Sugar
      1 ts Salt
      2 ts Parsley
      1 tb Olive oil
      1 tb Wheat germ
      3 c  Flour

MMMMM--------------------------TOPPING-------------------------------
      3 md Potatoes, diced
  1 1/2 tb Olive oil
           Salt & pepper
           Olive oil, for brushing
           Parsley, chopped
 
  In a mixing bowl, combine the yeast, water, sugar, salt, oil &
  parsley. Let stand until the yeast starts to froth.  Mix in the wheat
  germ & 1 c flour. Beat well & let sit for 5 minutes.  Knead in the
  remaining flour & knead until the dough is soft & pliable. Lightly
  oil a clean bowl & cover with a towel.  Let rise until doubled in
  bulk.
  
  Meanwhile, heat oil in a large skillet & saute the potaotes until
  they are soft.  Remove from heat & set aside.  Preheat oven to 350F.
  
  Roll out the dough to fit into a cookie sheet or on a pizza stone.
  Lightly sprinkle the cookie sheet with cornmeal & place the dough on
  the sheet. Stretch into the corners & build up the edges slightly.
  Let rest for 10 minutes.
  
  Brush the dough with olive oil & spread the potatoes over the top.
  Generously salt & grind fresh black pepper over the top & finish with
  the fresh parsley.  Bake for 25 minutes or until the crusts are done.
  Cut up & serve immediately or let cool.  This is equally good cold &
  served at room temperature.
  
  NOTE: I think that this recipe still needs something to pick it up a
  little if you have any ideas, please let me know.  It is based on a
  recipe a friend of mine ordered in Glasgow in an Italian Restaurant,
  she apparently orders it a lot, I had never seen it before.  There is
  a lot of starch, but don't let that put you off.  I found it better
  cold than hot, but that may be my preference.
  
  Recipe by Mark Satterly.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Foccacia
 Categories: Bakery, Italian, Breads, Snacks, Mark's
      Yield: 1 foccacia
 
MMMMM---------------------------CRUST--------------------------------
    1/2 tb Yeast
      1 c  Lukewarm water
    1/2 ts Sugar
      1 ts Salt
      2 ts Basil
      1 tb Olive oil
      1 tb Wheat germ
      3 c  Flour

MMMMM--------------------------TOPPING-------------------------------
      3 md Tomatoes, sliced
           Salt & pepper
           Olive oil, for brushing
           Basil, chopped
 
  In a mixing bowl, combine the yeast, water, sugar, salt, oil & Basil.
  Let stand until the yeast starts to froth.  Mix in the wheat germ & 1
  c flour. Beat well & let sit for 5 minutes.  Knead in the remaining
  flour & knead until the dough is soft & pliable. Lightly oil a clean
  bowl & cover with a towel.  Let rise until doubled in bulk.
  
  Roll out the dough to fit into a cookie sheet or on a pizza stone.
  Lightly sprinkle the cookie sheet with cornmeal & place the dough on
  the sheet. Stretch into the corners & build up the edges slightly.
  Let rest for 10 minutes.
  
  Brush the dough with olive oil & spread the tomatoes over the top.
  Generously salt & grind fresh black pepper over the top & finish with
  the fresh basil.  Bake for 25 minutes or until the crusts are done.
  Cut up & serve immediately or let cool.  This is equally good cold &
  served at room temperature.
  
  Recipe by Mark Satterly.
 
MMMMM
 
