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

1 (15oz) can corn kernals, drained and rinsed
1 (15oz) can pinto (or spicy pinto) beans, drained and rinsed (for spice of regular pinto bean, you can add 1/4 teaspoon ground chipotle to mix)
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, or 4-5 large 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. (We also like to top with plain Greek yogurt, as a healthy replacement to sour cream)

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

Marinated Asian Noodle Salad

Marinated Asian Noodle Salad

6 oz. Uncooked linguine or spaghetti

DRESSING
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 tablespoon oriental sesame oil
1 teaspoon sugar
½ teaspoon five-spice powder
1/8 to ¼ teaspoon crushed red pepper flakes
1 garlic clove, minced

SALAD
1 cup shredded red cabbage
1 cup coarsely shredded carrots
1 cup green bell pepper strips (2x ¼ x ¼- inch)
½ cup diagonally sliced green onions
4 oz. (1 cup) pea pods, cut diagonally in half,
blanched (toss pods in boiling water for @ 90 seconds)
1 (8-oz.) can sliced water chestnuts, drained, rinsed w/ cold water
2 tablespoons sesame seed, toasted*

1. Cook linguine to desired doneness as directed on package. Drain; rinse with
cold water. Drain well.

2. Meanwhile, in a small bowl, combine dressing ingredients; mix well.

3. Place cooked linguine in medium bowl. Pour half of the dressing mixture over
linguine; toss to coat. Cover; refrigerate 30 minutes to blend flavors.

4. Just before serving, in a large bowl, combine marinated linguine, salad
ingredients and remaining dressing; toss to coat.

4 (2-cup) servings.

* To toast sesame seeds, place them in a small nonstick skillet; cook and stir over medium high heat for 1-2 minutes or until they’re light golden brown. (Be careful for flying seeds.)

Vermicelli with Fresh Herb Tomato Sauce

Vermicelli with Fresh Herb Tomato Sauce

7 oz uncooked vermicelli
3 medium tomatoes, seeded and chopped
2 oz (½ cup) fresh Parmesan cheese
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh chives
2 Tablespoons olive oil
½ teaspoon salt
½ teaspoon finely grated lemon peel
1/8 teaspoon black pepper
1 garlic clove, minced

1.Cook pasta, drain.

2.Meanwhile, in large bowl, combine all remaining ingredients. Add pasta; toss gently to coat.

5 (1 ¼-cup) servings

Fresh Tomato Basil Sauce Over Pasta

Fresh Tomato Basil Sauce Over Pasta

8 oz. any variety pasta
2 Tbs. olive oil or oil
2 garlic cloves, minced
2 lb. Italian plum or roma tomatoes (10-14)
1/4 cup chopped fresh basil or 1 Tbs. dried basil
1/2 teaspoon salt
1/8 teaspoon pepper


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

2.Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add garlic; cook 1 minute. Stir in tomatoes, basil, salt, and pepper. Bring to a boil. Reduce heat; cook over medium heat for 10 to 15 min. or until tomatoes are tender and sauce begins to thicken.

Drain pasta. Serve over pasta. 4 servings.

Fresh Tomato and Basil with Vermicelli

Fresh Tomato and Basil with Vermicelli

6 oz uncooked vermicelli
2 Tablespoons olive oil or oil
1 small zucchini, sliced
2 garlic cloves, minced
2 medium tomatoes, seeded, chopped
¼ cup chopped fresh basil or 1 ½ teaspoons dried basil
¼ teaspoon black pepper
4 oz (1 cup) shredded fresh parmesan cheese, if desired

Cook vermicelli, drain, cover to keep warm.

Meanwhile, heat oil in a large skillet over medium-high heat until hot. Add zucchini and garlic; cook and stir 1 minute. Stir in tomatoes, basil, and pepper. Cook until thouroughly heated and slightly thickened, stirring occasionally. Serve over pasta; sprinkle with cheese.

4 servings

Eggplant Parmesan

Eggplant Parmesan

2 Tablespoons Red Wine
1 medium onion, chopped
3 large cloves garlic, minced
1 medium green bell pepper, chopped
Freshly ground black pepper to taste
4 cups peeled and chopped tomatoes
½ teaspoon salt, or to taste
1 Tablespoon minced fresh basil leaves, or 1 teaspoon dried
1 teaspoon minced fresh oregano leaves, or round ¼ teaspoon dried
½ teaspoon minced fresh thyme leaves, or ¼ teaspoon dried
1 Tablespoon minced fresh parsley
1 large eggplant
Additional salt for salting eggplant
¼ to ½ cup water or vegetable stock
½ to 1 cup dry whole-grain bread crumbs
¾ cup part-skim mozzarella cheese, grated coarsely
¼ to ½ cup freshly grated Parmesan cheese

Heat the wine in a large pot, add the onion and cook, stirring, over medium heat for several minutes. Stir in the garlic and bell pepper and cook, stirring, until tender. Add the black pepper and tomatoes, cover and cook over low heat for 5 to 10 minutes. Stir in the salt and simmer gently, uncovered, until the sauce thickens, about 1 hour. Add the fresh herbs and simmer a few minutes longer. Season with additional salt if desired. Remove from heat.

Peel the eggplant. Cut it crosswise into 1/2 –inch slices. Layer the slices in a colander, lightly sprinkling with salt between layers. Cover the eggplant with a plate and set a weight, such as a pot of water, on top. Let sit 30 minutes or longer; rinse eggplant and pat dry.

Preheat the oven to 350 F. Spray a large baking sheet with nonstick cooking spray. Dip the eggplant slices in water or vegetable stock and then in bread crumbs to coat. Place on the baking sheet. Bake until the eggplant is tender and the crumbs are crisp, about 30 minutes.

Spray the bottom and sides of an 8-inch square baking dish with nonstick cooking spray. Spread a thin layer of sauce on the bottom and arrange half the eggplant slices on top. Sprinkle about 1/3 of the mozzarella over the eggplant. Spread on a thicker layer of sauce than the first one and sprinkle on half of the Parmesan. Repeat layers, beginning with the eggplant and ending with Parmesan.

Bake covered, until heated through, about 30 minutes. Uncover, scatter the remaining mozzarella on top and bake until the cheese is melted and bubbly, about 10 minutes. Remove from your oven and let sit a few minutes before serving.

4 servings, Vegetarian Times Complete Cookbook, pg. 219

Chili-Lime Broiled Halibut with Cilantro Capellini

Chili-Lime Broiled Halibut with Cilantro Capellini

Halibut
2 Tablespoons fresh lime juice
2 teaspoons olive oil or vegetable oil
1 garlic clove, minced
1 teaspoon chili powder
¼ teaspoon salt
1 lb. Halibut steaks (¾ inch thick)

Capellini
8 oz. Uncooked angel hair pasta
1 Tablespoon olive oil or vegetable oil
1 teaspoon grated lime peal
½ teaspoon salt
1/8 teaspoon black pepper
2 Tablespoons finely chopped cilantro

In a small bowl, combine lime juice, 2 teaspoons oil, garlic, chili powder and ¼ teaspoon salt; mix well. Spray broiler pan. Place halibut steaks on sprayed pan; brush with lime juice mixture.

Broil 4 to 6 inches from heat for 6 minutes. Turn halibut; brush with lime mixture. Broil 4 to 6 minutes or until fish flakes easily with fork.

Meanwhile, in a large saucepan, cook pasta. Drain; return to saucepan. Add 1 Tablespoon oil, lime peel, ½ teaspoon salt and pepper; toss to coat. Cover to keep warm.

Just before serving, add cilantro to pasta; toss. Cut halibut into serving-size pieces. Serve with pasta.
4 servings

Butternut Bisque

Ingredients :
6 Cups water
6 Cups peeled and cubed butternut squash (about 2.5 lbs)
3 Cups peeled and diced Yukon gold potatoes (about 3 potatoes)
1 large red onion, chopped
8 cloves garlic, minced
1 (14.5 oz) can Mexican-style stewed or diced tomatoes
¼ Cup nutritional yeast
1 teaspoon dried thyme
¼ teaspoon ground sage
1/8 teaspoon white pepper
generous sprinkling of fresh ground nutmeg
1/3 Cup mellow white miso (found at Good Earth)
¼ Cup dry sherry
1 Tablespoon tamari light (or light soy – tamari recommended)

Preparation :

Place the water, squash, potatoes, onion, and garlic in a 6-quart saucepan and bring to a boil.

Reduce heat to medium and cook 30 to 45 minutes, or until the vegetables are tender.

Remove 3 cups of the veggies to the bowl of a food processor, and add the stewed tomatoes and the nutritional yeast. Process the mixture to a thick puree. Return the puree to the soup and add the thyme, sage, pepper, and nutmeg.

In a separate bowl, blend the miso with the sherry and add to the bisque with the tamari. Reduce the heat and simmer 5 minutes or just until the bisque begins to bubble. Do not boil.

Serve with a crusty whole wheat sourdough bread.

Serves 12, More Soy Cooking, pg. 89

Peppers Stuffed with Rice, Tofu and Fruit

2-4 green bell peppers*
1 cup uncooked brown rice
2 cups water
¼ cup port wine**
½ cup finely diced firm tofu
½ cup dried cherries, dried cranberries or currants
¼ to ½ cup pine nuts or chopped nuts (such as pecans, walnuts, or almonds)
3 to 5 tablespoons freshly grated Parmesan cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper

Cut off the tops of the peppers and remove the seeds and membranes. Place the peppers in a shallow glass baking dish with ½ inch of water. Microwave on high power until the peppers are barely tender, about 3 to 4 minutes. Set aside to cool. (Or steam the peppers on your stove top until barely tender, about 5 minutes.)

IN A SAUCEPAN. Cook the rice. Meanwhile, in a small skillet, heat the wine to a simmer over medium-low heat and add the tofu; simmer until the wine is absorbed or evaporated, about 8 minutes.

PREHEAT the oven to 350 degrees F. In a mixing bowl, stir together the hot rice, dried fruit, nuts, parmesan, salt, pepper and tofu. Stuff the peppers, pressing the filling into the cavities. Bake until the filling is hot and the peppers are tender, about 15 minutes.

*Serves 4 (if using small peppers); Serves 2 (if using big peppers). Vegetarian Times
**If using cooking wine, you may want to use less salt

Orzotto with Chick-Peas

2 Tbs olive oil
1 medium-large onion, chopped
2 tsp minced fresh rosemary or 1 tsp crumbled, dried
2- 16 oz. cans chick-peas, drained and rinsed
1- 16 oz. can tomatoes, chopped with juice
1-1/4 cups (1/2 pound) orzo
salt to taste
1/4 cup chopped fresh parsley
freshly ground black pepper to taste

Heat oil in large skillet. Saute onion and rosemary for about 10 minutes until onion is golden. Add chick-peas; cook about 5 more minutes. Add tomatoes; simmer for about 10 minutes until softened.

Meanwhile, cook orzo in a 4-quart pot of salted water for 6 minutes, until slightly undercooked. Drain; add to chick-pea mixture. Cook over low heat for about 5 minutes, until orzo is tender.
Stir in parsley and season with pepper.

Note: sometimes it's necessary to add a little of the pasta cooking water if it's getting too dry.

Pasta with Lemon and Capers

Ingredients:
* zest from 1 lemon
* juice from 2 lemons
* 2 teaspoons capers
* 1 teaspoon garlic powder
* 4 Tablespoons olive oil
* 2 Tablespoons prepared pesto (or fresh chopped basil and increase garlic to 2 tsp)
* 2 Tablespoons margarine
* 1 can drained chickpeas
* 16 oz Angel hair pasta (or you can half the pasta)

Directions:
Whisk together the first 7 ingredients in a large serving bowl.

Meanwhile cook the pasta, drain and toss with sauce and
chickpeas. Reheat gently. Return to serving bowl. Serve with
parmesan if desired.

Serves: 8

Meatless Jambalaya

1 tablespoon oil
1/2 cup coarsely chopped onion
1/2 cup coursely chopped green bell pepper
2 garlic cloves, minced
2 cups water
1 (14.5 oz.) can stewed tomatoes, undrained, cut up
1 (8 oz.) can tomato sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon fennel seed, crushed
1 cup uncooked regular long-grain white rice
1 (16-oz.) can red beans, drained, rinsed
1 (15.5-oz.) can butter beans, drained, rinsed


1.Heat oil in large skillet over medium-high heat until hot. Add onion, bell pepper and garlic; cook and stir 3 to 5 minutes or until crisp tender.

2.Stir in water, tomatoes, tomato sauce, Italian seasoning, ground red pepper and fennel seed. Bring to a boil. Add rice. Reduce heat to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.

3.Stir in beans. Cover; simmer an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.

5 (1.5 cup) servings
Pillsbury "Farmer's Market Vegetarian" Aug. 2001

Szechwan Tempeh Over Rice

1 Tablespoon vegetable oil
8 oz. tempeh, cut into 1/2 –inch-wide slices
1 carrot, cut diagonally into ¼-inch slices
1 green bell pepper, cut into 1-inch squares
1 garlic clove, minced
2 teaspoons minced fresh ginger
2 scallions, trimmed and minced
¼ teaspoon hot red pepper flakes
2 Tablespoons dry sherry
2 Tablespoons tamari or other soy sauce
½ cup vegetable stock or water
1 tablespoon cornstarch, dissolved in 1 ½ tablespoons water
4 to 6 cups hot cooked long-grain white or brown rice

Heat the oil in a large skillet or wok over medium-high heat until hot. Add the tempeh and stir-fry until golden, about 2 minutes.

Add the carrot and bell pepper and stir-fry for 1 minute, or until slightly softened.

Stir in the garlic, ginger, scallions, and red pepper flakes, and stir-fry for about 30 seconds, until fragrant. Stir in the sherry, tamari, and stock or water.

Then stir in the cornstarch mixture and cook until the sauce thickens. Serve over the rice.

Serves 4, Rice and Spice, pg. 24

Lemon Dill Alaska Salmon

4 sheets (12x18-inches each) foil
4 salmon steaks or fillets
4 medium carrots, diagonally sliced
1 each zucchini and yellow squash, thinly sliced
¼ cup margarine or butter, melted
¼ cup fresh lemon juice
2 teaspoons dried dill weed
1 teaspoon lemon pepper

1. Preheat oven to 450 or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center one steak or fillet on each sheet.

2. Arrange carrot slices around salmon. Top with squash slices.

3. Combine remaining ingredients; spoon over salmon and vegetables.

4. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet.

5. Bake 17 to 20 minutes on a cookie sheet in oven OR grill 9 to 11 minutes in covered grill.

Servings: 4

Penne Provencal

8 oz.(2 cups) uncooked penne
3 cups diced peeled eggplant
2 (14.5oz) cans diced tomatoes, undrained
1 (15oz) can navy beans, drained, rinsed
3 garlic cloves, minced
2 teaspoons sugar
2 tablespoons chopped fresh Italian parsley

Cook penne to desired doneness.

Meanwhile, in a large saucepan, combine eggplant, tomatoes, beans, garlic, and sugar; mix well.

Bring to a boil over medium-high heat. Reduce heat; simmer 10 to 15 minutes or until eggplant is tender. If desired, add coarse ground black pepper to taste.

Drain penne. Add to eggplant mixture; toss gently to mix. Sprinkle with parsley.

6 (1 1/3-cup) servings

Mediterranean Minestrone

1 tablespoon olive oil or vegetable oil
½ cup chopped onion
½ cup chopped celery
2 garlic cloves, minced
2 cups vegetable broth
2 (14.5-oz.) cans Italian-style diced tomatoes, undrained
2 cups water
2 teaspoons sugar
1/8 teaspoon pepper
3 ½ oz. (1/2 cup) uncooked orzo or rosamarina (rice-shaped pasta)
2 cups coarsely chopped fresh spinach leaves
2 tablespoons sliced ripe olives
1 oz. (1/4 cup) crumbled feta cheese, if desired


HEAT oil in large saucepan over medium-high heat until hot. Add onion, celery, and garlic; cook and stir 2 minutes.

ADD broth, tomatoes, water, sugar and pepper; mix well. Bring to a boil. Add orzo. Boil 15 to 20 minutes or until orzo is tender, stirring occasionally.

STIR in spinach and olives. Cook an additional 3 to 4 minutes or until thoroughly heated.

·4 (1 ½-cup) servings
·Pillsbury

Black Bean Flautas

2 (14 ½ oz) cans black beans (including liquid)
2 teaspoons chili powder
½ teaspoon ground cumin
1 clove garlic, minced
1 bay leaf
Twelve 6-inch flour tortillas or 7-8 (8-inch) tortillas
6 scallions (green and white parts), minced
2 tomatoes, chopped
1 cup grated cheddar cheese or soy cheese
Salsa, sour cream or yogurt for dipping (optional)

1. In a medium saucepan, combine the beans, bean liquid, chili powder, cumin, garlic, and bay leaf. Simmer over low heat for 10 minutes. Remove the bay leaf. Drain the bean mixture, reserving the liquid. Mash the beans, adding liquid as needed for desired consistency (can use a hand mixer).

2. Preheat oven to 400 F. Fill the tortillas with 1 or 2 heaping Tablespoons (more if using the larger tortillas) of the bean mixture and top with the scallions, tomato, and cheese. Roll up each filled tortilla into a tube shape and place them in a 9X13-inch pan, seam side down. Bake until lightly browned, about 15 minutes. Use any leftover bean mix for dipping. Or dip the flautas in salsa, sour cream or yogurt.

Serves about 3-4; Vegetarian Times Complete Cookbook, pg.278

Black and White Bean Vegetable Chili

1 Tablespoon oil
½ cup chopped onion
½ cup chopped celery
1 garlic clove, minced
1 medium potato, peeled, cubed (1 cup)
1 (14 ½ oz.) can vegetable broth
1 (15.5-oz.) can Great Northern Beans, drained, rinsed
1 (15-oz.) can Black Beans, drained and rinsed
1 (11-oz) can White Corn
1 (4.5-oz.) can Chopped Green Chiles
1 teaspoon cumin
1 tablespoon chopped fresh cilantro or parsley OR 1 ½ teaspoon dry of either
1 tablespoon lime juice
¼ cup light sour cream or plain yogurt (optional)

Heat oil in large saucepan over medium heat until hot. Add onion, celery, and garlic; cook and stir 2 to 3 minutes or until vegetables are tender.

Stir in potato, broth, beans, corn, chiles, and cumin; mix well. Cover; cook 12 to 15 minutes or until potato is tender, stirring occasionally.

Stir in cilantro and lime juice. To serve, ladle into bowls; top with sour cream or yogurt and, if desired, additional chopped cilantro.

4 (1 ½ cup servings)
* Pillsbury

Lentil Soup for the Slow Cooker

1 cup of brown or green lentils, rinsed and picked over
2 cups water
1 cup of 14 oz can vegetable broth (put remaining broth in slow cooker)
½ cup dry red wine
1 large onion, chopped
1 garlic clove, minced
3-6 dry-packed or oil packed sun-dried tomatoes, chopped (use scissors)
1 (14 oz) can of chopped or stewed tomatoes (Italian)
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon rosemary

Bring water to a boil, add lentils. Cover, simmer about 30 minutes or until the lentils are tender.

While lentils are simmering, combine the following in a large saucepan: 1 cup of broth, wine, onion, garlic, and dried tomatoes. Cover, bring to a boil and boil for 5-7 minutes. Uncover, reduce heat, and simmer until the onions are tender and the liquid is almost gone.

In the slow cooker combine: Lentils (with water) , ingredients from saucepan, can of tomatoes, remaining broth.

Stir and turn the slow cooker on high for 4 hours, or on low for up to 8 hours. When done, season to taste.

Before serving, put about a third of the soup (in small batches) in a blender and puree. Stir puree back into the soup and allow to reheat.

3 to 4 servings

Curried Couscous Salad

Couscous
1 cup vegetable broth
1 tablespoon mild curry powder
1 cup uncooked couscous
1/3 cup golden raisins

Salad and Dressing
2 cups torn leaf lettuce
2 large plum tomatoes
1/4 cup minced red onion
1/3 cup chopped tart apple
1 large yellow bell pepper, seeded and chopped
1 Tablespoons virgin olive oil
1/4 cup nonfat plain yogurt
3 tablespoons rice vinegar or fresh lemon juice

Couscous: In a medium saucepan, bring the stock and the curry powder to a boil. Remove from the heat. Stir in the couscous and raisins. Cover and let sit until all the liquid has been absorbed, about 15 minutes. Transfer to a bowl and let cool.

Salad and Dressing: In a large salad bowl, combine the lettuce, tomatoes, onion, apple and bell pepper. In a small bowl, whisk together the oil, yogurt and vinegar or lemon juice; pour over the salad. Toss gently to combine. Arrange the dressed salad on salad plates, top with the couscous mixture.


Vegetarian Times Complete Cookbook. Serves 4 * See note

Note: The serving in this recipe is a little tricky. It says that it serves 4. The couscous part will easily serve 4, however I thought that the Salad was only enough to serve 2. So if you want to make enough for 4 servings, I would recommend doubling the Salad and Dressing. It’s always better to have a little extra than not enough.