Lentil Links

1/2 cup chopped celery

1/4 cup chopped onion

1 clove garlic, minced

3 cups seasoned bread crumbs*

2 cups cooked lentils

1/2 cup chopped walnuts and pecans

Simmer first 3 ingredients in a small amount of water until tender. Stir in remaining ingredients, reserving 1 cup of bread crumbs, and let stand for 5 minutes. Add water (or nut milk) to obtain good consistency for forming links. Form into 3" links and roll in reserved bread crumbs. Bake at 350 degrees F. for about 15 minutes. Turn and bake an additional 15 minutes.

*use gluten free bread crumbs if necessary

Makes 2 1/2 dozen or 15 servings.

Garbanzo Rice Casserole

1/2 cup celery, chopped
1/2 onion, chopped
3 cups cooked brown rice
15 oz. can garbanzos, with broth
1/4 cup chopped parsley, fresh
1 1/2 tsp. all-purpose seasoning
1/4 tsp. sweet basil
1/4 tsp. oregano

Simmer celery and onion in garbanzo broth, until tender. Combine with remaining ingredients and mix together well. Press into prepared, two quart casserole dish and bake at 350 degrees F for 35 - 45 minutes, uncovered.

Serves: 5

Garbanzos ala King

1 cup chopped celery
1 cup sliced fresh or canned mushrooms
1/2 cup minced onion
1/4 cup chopped red bell pepper or pimiento
2 Tbsp. water
1/2 cup clean, raw cashews
3 cups water
1 onion, quartered
2 Tbsp. all-purpose seasoning
1 Tbsp. liquid aminos (or soy sauce)
1/4 cup whole flour (millet, garbanzo, etc.)
1 Tbsp. toasted sesame seeds
1 3/4 cups cooked garbanzos, or 15 oz can, drained
1 1/2 cups frozen peas

In a large saucepan, simmer first 5 ingredients. Meanwhile, process cashews in about 1 cup of the water in a blender, until smooth, then add remaining water and next 4 ingredients and continue blending until smooth. Combine with simmering vegetables and bring to boil, stirring frequently, until thickened. Stir in remaining ingredients and continue cooking until well heated. Serve over brown rice, noodles, or toast.

Serves: 12

Tamale Pie

2 1/4 ounce can sliced olives
2 Tbsp. water or olive broth
1 small onion, chopped
1 clove garlic, minced
3 cups chopped, stewed tomatoes
1 cup slightly blended, whole kernel corn
3/4 tsp. ground cumin
3/4 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. salt
2/3 cup fine yellow corn

Simmer first 4 ingredients 2 - 3 minutes. Stir in remaining ingredients, except cornmeal, and cook for 5 minutes. Stir in cornmeal and simmer over low heat for 10 minutes. Place in a 9" pie plate and bake at 325 degrees for 30 - 45 minutes. Watch to avoid drying out.

Serves 9

Rice Ring

6 cups cooked brown rice
2 cups frozen peas or mixed vegetables
1 cup mushroom pieces
1/4 cup grated onion
2 Tbsp. liquid aminos (or soy sauce)
2 Tbsp. chopped, fresh parsley
2 Tbsp. chopped pimientos (optional)
1 recipe White Sauce (recipe follows below)

Mix all ingredients together, reserving half of White Sauce recipe, and press into a sprayed Bundt pan or other circular mold. Place in a shallow pan of water and bake at 350 degrees F. for 30 minutes. Release onto a platter and top with remaining White Sauce. Fill center with cooked carrots or other colorful vegetables, if desired. Garnish with fresh parsley, if desired.

Serves: 10

White Sauce Recipe

2 cups hot water
1/2 cup clean, raw cashews
2 Tbsp. cornstarch or arrowroot
2 tsp. onion powder
1/2 tsp.salt

Process cashews with about 1 vup fo the hot water in a blender until very smooth. Add remaining hot water and other ingredients and continue blending until smooth. Pour into small saucepan and simmer, stirring constantly, until thickened.

Makes: 2 cups or 8 servings

Chinese Fried Walnuts

6 cups water
4 cups walnut halves
1/2 cup sugar extra light olive oil
salt

1. In 4 qt. saucepan over high heat, boil water, add walnuts. Heat to boiling & cook 1 minute. Rinse walnuts in hot water. Drain.

2. In large bowl, add walnuts, sugar & stir. Let sit 5 min. until sugar dissolves.

3. In same saucepan ( rinsed & dried,) over med. heat, heat one inch of oil. to 350 on thermometer. With slotted spoon, add 1/2 walnuts to oil; fry 5 min. or until golden, stirring often.

4. With slotted spoon, place in coarse sieve over bowl to drain. Sprinkle lightly with salt. Toss lightly to keep from sticking. Transfer to paper towel & repeat with other 1/2. Store in tight containers (keeps well.)

Spiced Cranberry Juice

4 1/2 cups cranberry juice
4 dried apricot halves
2 tablespoons cranberries
2 tablespoons raisins
4 whole cloves
1 (3 inch) cinnamon stick
1/8 teaspoon ground nutmeg

Place all ingredients in a large saucepan and bring to boil. Cover and reduce heat and simmer for 10 minutes. Strain juice mixture and pour into mugs and serve hot or chill and serve cold.

Makes 4 Servings

Steamed Carrots with Apricots

1 cup apricots, dried
3 cups carrots, cut into 1/2" rounds
3 tbsp water
1 tsp margarine, soy (or olive oil)
pinch of stevia powder
chopped fresh parsley or dill for garnish

Soak apricots in hot water for 1 1/2 hours. Pat dry and cut in julienne strips.

In skillet with a tightly fitting lid, combine scraped carrots, water, margarine and stevia. Cover and cook over medium heat for 12 to 15 minutes or until carrots are fork tender. Shake occasionally to prevent sticking.

Stir in apricots and heat through. Serve garnished with parsley or dill.

Makes 8 servings

Tropical Fruit Salad

2 cups apricots (fresh), pitted and sliced (about 6 to 8)
1 1/2 cups strawberries (fresh), stemmed and halved
1 1/2 cups kiwifruit, pared and sliced
1/4 cup apricot nectar
2 tbsp coconut flakes, lightly toasted
1 tbsp fresh mint, finely chopped (or 1 tsp. dried mint, crumbled)

In large bowl combine all ingredients; toss and chill. Serve as a salad, or arrange fruits on wooden skewers for fresh fruit kabobs.

Makes 5 (1 cup) servings or 10 kabobs

Tropica Exotica

Makes one 10 oz serving.

2 oz Lite Coconut Milk
2 oz pineapple juice
4 oz mango juice
1 teaspoon sugar

Blend together with ice. Yummy!

Stuffed Green Peppers

6 whole green peppers
2 stalks celery, diced
1/2 onion, chopped
1/4 cup diced green bell pepper
2 cups chopped tomatoes
1/3 cup tomato sauce
3 cups cooked brown rice
1 tsp. food yeast flakes
1 tsp. honey or date sugar (optional)
1 tsp. salt
1 tsp. liquid aminos
1/4 tsp. sweet basil
1/4 tsp. oregano
1/8 tsp. marjoram
1/8 tp. sage
1/8 tsp. thyme

Remove centers of gree peppers and cut in half, width-wise, if desired. Steam about 8 minutes. Meanwhile, simmer net 3 ingredients in a small amount of water. Add tomatoes and tomato sauce and simmer. Add remaining ingredients and mix well. Spoon filling into peppers and place in a baking dish, with 1/4 inch of water. Bake at 350 degrees F. for 30 minutes. Serve with tomato sauce or a grated vegan cheese.

Serves: 6

Fennel Salad

1 fennel bulb, chopped
3 celery stalks, chopped
1 Tbsp. basil, fresh
1 Tbsp. lemon juice
1 tsp. olive oil
Salt

Combine fennel, celery, and basil. Toss gently. In another bowl, blend lemon juice, olive oil, and salt. Whisk together and then pour over fennel mixture. Chill and serve.

Red Onion and Asparagus Salad

2 red onions
1 lb. asparagus
olive oil
salt
dijon mustard
lemon juice
20 basil leaves
romaine lettuce
1/2 pint grape tomatoes

Drizzle 2 sliced red onions and 1 lb asparagus with olive oil and salt to coat. Grill onions about 4 minutes each side (use grill pan on top of stove) Grill asparagus about 3 minutes turning frequently. Coarsely chop onions & asparagus and put in large bowl.

Dressing:
1 tbsp dijon mustard (may omit)
2 tbsp lemon juice
salt
Whisk in 3 tbsp olive oil until emulsified.

To the onions add chopped basil leaves, 5 cups romaine lettuce, and 1/2 pint grape tomatoes. Drizzle dressing and toss.

White Bean and Kale Salad

1 cup great northern beans, soaked overnight in 1 quart water
1/2 medium sweet onion, cut into thin half-moon slices
1/4 cup pure olive oil
4 tablespoons lemon juice, divided
6 cups coarsely chopped kale
2 tablespoons currants
1/4 teaspoon salt
1/4 teaspoon crushed red chili pepper

Drain beans. Add 6 cups of water and cook over medium heat until tender, approximately 40 to 45 minutes. Sauté onion in large pan in 1 tablespoon olive oil until soft, approximately 5 to 7 minutes. Add 1 tablespoon lemon juice and cook for an additional minute, stirring constantly to prevent scorching. Sauté kale in large pan over medium-high heat with 1 tablespoon olive oil until tender, about 3 to 4 minutes. Stir while cooking to avoid sticking. Just before removing kale from pan add the 1 more tablespoon lemon juice.. Set aside in a medium-sized bowl. When beans are tender, remove from heat, drain, and place in refrigerator to cool. Once beans have cooled for 10 minutes, toss them with kale, currants, lemon juice, salt, chili pepper, and sautéed onion. Salt to taste.

Yield: 4 servings

Fresh Herb and Tomato Salad

3 large tomatoes, sliced
1/3 C. flat-leaf parsley
1/4 C. fresh cilantro leaves
1/4 C. fresh mint leaves
2 T. fresh tarragon leaves
2 scallions (with tops), sliced
1/4 C. crumbled tofu, extra-firm (optional)
Plain soy yogurt

Arrange tomatoes on serving platter. Mix remaining ingredients except tofu and yogurt; sprinkle over tomatoes. Sprinkle tofu over herbs. Serve with soy yogurt.

Yields 6 servings.

Roasted Pepper & Potato Wraps

6 cups small red potatoes, steamed and cubed
2 red bell pepprs, roasted, sliced
1/4 jalepeno chili, chopped (optional)
1 Tbsp. olive oil
2 garlic cloves, chopped
2 Tbsp. scallions, chopped
1/4 cup cilantro, chopped
corn tortillas

Steam red potatoes until done. Do not overcook. Roast red peppers with light coating of olive oil and chopped jalepeno peppers placed on top if desired. Remove skins and slice peppers. Mix potatoes, olive oil, garlic, scallions, and cilantro. Fold peppers into potato mixture. Place a few large spoonfuls of mixture in center of tortilla and fold ends together, then roll. Place on serving dish and garnish with non-dairy sour cream and cilantro leaves.

Cold Herbed Garbanzo Beans

1 (16-oz.) can garbanzo beans, drained
1/4 cup parsley, chopped
1/2 cup tomato, chopped
1/4 cup ripe olives, chopped
1 teaspoon cumin, ground
1 garlic clove, minced
1 tablespoon lemon juice
1 teaspoon dried mustard
2 tablespoons olive oil

Combine first six ingredients in large bowl; mix well.

Whisk together lemon juice and mustard, add olive oil to blend; add to bean mixture. Toss well. Chill several hours.

Skorthaya

*garlic-potato sauce or dip*

2 large baking potatoes
3 large garlic cloves
1/2 cup olive oil
3/8 cup lemon juice

Boil the 2 potatoes in salted water until boiled. In a blender or food processor, chip garlic. Add hot potatoes and process. Add oil and lemon juice and bend until smooth. Add salt to taste.

This recipe is especially good served on fresh or boiled beet slices, fried eggplant, or zucchini.

Mini Vegie Kabobs and Curried Sauce

3 banana squash, cooked
2/3 cup vegetable broth
1 tsp. curry powder
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. turmeric
1/4 tsp. cayenne pepper, ground
1/4 cup fresh parsley, chopped
2 carrots
1 medium yam
1 cup broccoli florets
1 medium potato
1 medium zucchini
1 cup black olives
1 cup button mushrooms, halves
1 cup cocktail onions

Cook banana squash and blend in food processor with vegetable broth and seasonings until smooth. Cut vegetabes into bite sized pieces and brown in a skillet with a small amount of vegetable oil. Serve sauce and vegies hot, and provide toothpicks for dipping the vegetables into the curry sauce.

Stuffed Peppers

4 large bell peppers, well shaped
4 large baking potatoes, peeled and quartered
2 garlic cloves, minced
1 cup rice, uncooked
1/2 cup fresh Italian parsley, chopped
1/2 tsp. sugar
1/4 cup fresh mint, chopped
3 lbs. Roma tomatoes, peeled and chopped
1 Tbsp. salt
2/3 cup olive oil, divided
1 medium yellow onion, chopped

Put rice in colander. Rinse with cool water until water runs completely clear. Preheat oven to 350 degrees. Saute onion and herbs together in 1/3 cup oil in skillet. Add rice and salt. Stir well. Add 1/4 cup water and half of the fresh chopped tomatoes. Stir well and cover. On low heat, simmer 3 minutes. Turn heat off and let mixture stand 10 minutes.

Cut tops from peppers and set aside. Remove membranes and seeds from peppers. Put raw peppers in baking pan. Stuff hal way with filling, then divide any extra filling evenly among peppers. Put tops on peppers. Arrange potatoes around peppers. Add salt and sugar and 1/3 cup oil to remaining tomatoes. Pour over peppers and potatoes. Bake 1 1/2 hours or until all liquid is absorbed and tops of peppers are darkened.

Tangy Tangerine Fondue

4 cups fresh squeezed tangerine juice
1/3 cup apple juice concentrate
1/4 cup cornstarch or arrowroot
apples, banana, pineapple and kiwi cut into bite sizes
toasted shredded coconut

Squeeze the juice of tangerines and stir in apple juice concentrate. Bring to a boil and add cornstarch dissolved in a small amount of water. Boil to thicken. Cut fruit and place around the fondue server. Provide toasted coconut for dipping fondue covered fruit chunks.

Fiery Frjole Frappe

3 cups black beans, mashed
1/4 cup corn kernels
1 cup avocado chunks
1/2 cup red bell peppers, diced
1/4 cup scallions, chopped
1/4 tsp. cayenne pepper, ground
1/4 tsp. crushed hot red pepper
2 Tbsp. canned jalepeno, diced
1 fresh jalepeno pepper, chopped
blue and yellow corn chips

Cook and mash black beans or use canned black beans. Stir in remaining ingredients. Can be served cold or warm with your favorite corn chips or tortillas chips cut into fun shapes with a cookie cutter.

Slushy Lime Soother

2 cups white grape juice
2 Tbsp. fresh lime juice
3 Tbsp. Rose's lime juice
1 1/2 cups ice
lime slices

Place juices and ice in blender and blend into a slush. Pour into glass and garnish with lime slices. Makes two drinks.

Olive Salad

1 (10-ounce) jar pimiento-stuffed olives, drained and coarsely chopped
1 stalk celery, chopped
1 carrot, grated
2 cloves garlic, minced
1 (3-ounce) jar diced pimiento, drained
3 tablespoons olive oil
1 tablespoon and 2 teaspoons lemon juice

Combine all ingredients and chill.

Serving Suggestions
Serve as part of a buffet or with a picnic. A good addition to a sandwich.

Makes 2 cups (one serving size is 1/4 cup)

Romaine Salad with Orange Vinaigrette

SALAD:
1/2 package (10 oz.) fresh Romaine lettuce leaves (4 cups)
1/2 cup matchstick carrots
1/2 medium red delicious apple, cut in large chunks
1/2 cup seedless red grapes
1/2 cup mandarin oranges, drained
1/4 cup pecan pieces

ORANGE VINAIGRETTE:
1/4 cup sweet orange marmalade
2 tablespoons lemon juice
1 tablespoon olive oil
1/8 teaspoon ground ginger

Place first four salad ingredients in 1 1/2 quart pan; toss gently. Arrange oranges on top of salad mixture. Cover and refrigerate until serving time. Combine all ingredients for Orange Vinaigrette; set aside. Drizzle with Orange Vinaigrette, top with pecans, and toss gently before serving.

Servings: 6-8

Melon & Pepper Confetti Compote

1 small seedless watermelon
1 honeydew melon
1 cantaloupe melon
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 cup red pepper jelly

Cut melon balls from the three melons and place in serving bowl. Clean and dice peppers into small quarter inch pieces. Mix peppers with melon and chill. Drain off any excess liquid just before serving and stir in red pepper jelly.

Baked Pepper Cup Quiche

6 large bell peppers, green, yellow and red
1 lb. firm tofu
1/2 cup raw cashews
3/4 cup water
2 Tbsp. cornstarch
1/2 tsp. cumin
1/2 tsp. turmeric
2 garlic cloves
1/4 tsp. chili pepper
2 tsp. salt or to taste
1/2 cup black olives, sliced
1/2 cup sundried tomatoes, sliced
1/2 cup Ortega chilies, sliced
1/4 cup scallion, chopped

Cleam and cut tops of peppers, set aside. Blend cashews with water until very smooth. Add tofu, cornstarch, garlic, and seasonings and continue blending until smooth. Fold in olives, sundried tomatoes, chilies, and scallions. Spoon mixture into prepared peppers. Place in baking dish and bake at 350 degrees for 45 minutes.