Black Russian Cake

Black Russian Cake

Cake:
1 pkg. Yellow or Chocolate Cake mix (without pudding in mix)
1 6-oz pkg. Instant Chocolate pudding
¼ cup sugar
2/3 cup vegetable oil
4 eggs
¼ cup vodka
¾ cup water
¼ cup coffee liqueur (Kahlua)

Glaze:
½ cup powdered sugar
¼ cup coffee liqueur (Kahlua)
Preheat oven to 350 degrees
Grease and flour 12-c. Bunt pan.

Combine all ingredients except those for glaze
Mix at low speed for 1 minute, then at medium speed for 4 min. pour into pan.
Bake 40-50 minutes (test with a toothpick)
Cool 10 minutes
Invert onto cake rack or plate.
Mix glaze and drizzle over cake.

Crunchy Cabbage and Chickpea Salad

Crunchy Cabbage and Chickpea Salad

Dressing

¼ cup olive or vegetable oil
1 Tablespoon Sugar
½ teaspoon grated lemon peel
2 Tablespoons fresh lemon juice
1 garlic clove, minced
½ teaspoon salt
½ teaspoon cumin
Dash ground red pepper (cayenne)

Salad

3 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
¼ cup sliced green onions
¼ cup chopped fresh parsley
3 small carrots, thinly sliced
1 (15-oz.) can chickpeas (garbanzo beans), drained and rinsed
1 (3-oz.) pkg. any flavor ramen noodle soup mix

1.In a small nonmetal bowl, combine all dressing ingredients; mix well.

2.In a large bowl, combine all salad ingredients except soup mix; toss to mix.

3.Discard seasoning packet from soup mix or reserve for later use. Crumble noodles; add to cabbage mixture. Add dressing; toss to coat.

4 (1 ¾-cup) servingsPillsbury, Farmer's Market Vegetarian; Aug. 01

Quesadillas with Pinto Beans And Corn

Quesadillas with Pinto Beans And Corn

1 (15oz) can corn kernals, drained
1 (15oz) can pinto beans, drained
2 whole scallions, trimmed and chopped
2 Tablespoons chopped cilantro
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ cup shredded cheese of choice (cheddar, mozzarella)
Eight 6-inch flour tortillas
About 1 cup taco sauce or tomato salsa

Preheat oven to 400 F. In a mixing bowl, combine the corn, beans, scallions, cilantro, salt, pepper, and cheese. Arrange the tortillas on two large baking pans. Spread about ½ cup of the bean and corn mixture over half of each of the tortillas. Fold over the remaining sides. Bake until the tortillas are lightly browned, 6-8 minutes.

Using a wide spatula, transfer the quesadillas to a cutting board, and cut into desirable serving pieces. Spoon taco sauce and/or salsa over the top.

Makes 8 quesadillas (4 servings) Vegetarian Times Low-Fat and Fast Mexican,p.51

Borscht

Borscht

5 beets peeled, and grated
1½ quarts water
1 onion chopped
1 cup Tomato Puree
1 Tablespoon Lemon Juice
1 teaspoon Sugar
½ teaspoon Dill weed (more if you’d like)
salt and pepper to taste

Grate beets (use large hole grater, if you have a food processor it makes it really easy) and combine with onion and water in a heavy kettle.

Bring to a boil; cover and simmer about 45 minutes.

Add tomato, lemon juice, dill, salt and pepper. Cook 45 minutes more. Heat but do not boil. Serve hot or cold.

*optional topping sour cream or plain yogurt

Serves 3 to 4

White Bean and Hummus Pitas

White Bean and Hummus Pitas

Hummus
1 small garlic clove, chopped
1 (15oz) can great northern beans, drained, rinsed
1 Tablespoon lemon juice
3 Tablespoons olive or vegetable oil
¼ teaspoon salt
Dash ground red pepper (cayenne)
¼ cup loosely packed fresh parsley

Sandwiches
1 ½ cups loosely packed spinach leaves
1 medium zucchini, very thinly sliced
4 very thin slices red onion, halved
8 thin slices tomato, halved
4 (6-inch)whole wheat pita (pocket) breads, halved

Chop garlic in food processor bowl with metal blade. Add all remaining hummus ingredients except parsley; process 1 -2 minutes or until smooth. Add parsley; pulse to chop. (If you have a really strong processor, you can add everything at once).

To assemble sandwiches, place spinach leaves, zucchini, onion and tomato slices in each pita bread half. Spoon about 2 Tablespoons (or more if you like) hummus into each.

8 sandwiches; 4 servings

Three-Pepper Pasta with Pesto

Three-Pepper Pasta with Pesto

8 oz, (2 ¼ cups) uncooked ziti, or penne
1 Tablespoon olive or vegetable oil
1 medium onion, cut into thin wedges
1 medium red or orange bell pepper, cut into bite-sized strips
1 medium yellow bell pepper, cut into bite-sized strips
1 medium green bell pepper, cut into bite-sized strips
1/3 cup purchased pesto
2 teaspoons balsamic vinegar
1 oz. (¼ cup) shredded fresh Asiago or Parmesan Cheese

Cook pasta to desired doneness as directed on package. Drain.

Meanwhile, heat oil in 12-inch skillet over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook and stir 3-5 minutes or until onion and peppers are crisp-tender.

Add cooked pasta; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.

4 (1 ½ cup) servings; Pillsbury (Aug. 01) Farmer's Market Vegetarian, p.45

Middle Eastern Pasta Skillet

Middle Eastern Pasta Skillet

8oz. (2 ¼ cups) uncooked ziti or penne
3 Tablespoons olive or olive oil
3 cups cubed eggplant
1 small green bell pepper, cut into bite-sized strips
1 small onion, cut into thin wedges
½ cup water
½ teaspoon salt
4 Italian plum tomatoes, diced
1 (6oz) container (2/3 cup)purchased garlic or roasted pepper hummus

Cook ziti to desired doneness.

Meanwhile, heat 1 Tablespoon of the oil in 12-inch skillet over medium-high heat until hot. Add eggplant, bell pepper and onion; cover and cook 3 minutes, stirring once. Add water and salt; cook 4 minutes or until eggplant is tender.

Stir in tomatoes, hummus and remaining 2 Tablespoons oil; cook 2 to 3 minutes or until thoroughly heated. Add cooked ziti; toss gently to coat.

4 (1 ¾ cup) servings