Vegetarian Stir Fry
by Jim Livengood, NJ
3 stalks bok choi, leaves included, diced head of broccoli, cut into florets 8-10 oz. mushrooms, sliced large onion, diced 2 cloves garlic, smashed 2 cups or so of snow peas or snap peas, 1/2 can sliced water chestnuts, 1/4 cup low-sodium soy sauce, 1/4 cup sherry or dry white wine, 1/4 cup extra virgin olive oil, brown sugar to taste (around 1/2 cup), few drops toasted sesame oil, olive oil roue. Take wine and soy sauce and combine. Add brown sugar. Set aside. Heat oil in wok or large frying pan and saute vegetables, starting with onion. Stir-fry for a few minutes. Add wine-soy sauce-brown sugar mixture and cover wok, stirring every few minutes. Meanwhile, prepare roue by taking 1/4 cup of olive oil, microwaving until hot and stirring in flour or cornstarch until it is thick. When broccoli is done to your liking, add just enough roue to thicken. Remove from heat and add sesame oil. Serve over brown or white rice.
Homemade Sausage with Collard Greens
by Gloria Ulmer, FL
Ingredients: 1lb collard greens, 1 sweet onion, 2 potatoes, 2c water, 1tbsp canola oil, 1tsp salt, 1tsp pepper, 1tsp nutmeg, 14oz soy-based veggie protein, 1/2c rolled oats, 1tsp paprika powder, 1tsp ground cloves, 1tsp fennel seeds, 2tsp canola oil. Peel the onion and the potatoes, rinse them and cut them in small dices. Wash the collard greens and drain. In a heavy skillet while stirring quick brown the diced onion in 1tsp oil; add the salt, pepper, diced potatoes, and 2 cups of water. Cover and simmer at medium heat for about 8 minutes, or until the potatoes are tender. Mix in the collard greens and the nutmeg. Cover, lower the heat at medium low and cook for about 15 minutes. Meanwhile mix thoroughly the veggie protein, with the rolled oats, paprika powder, ground cloves and fennel seeds. Note: no salt is needed because the veggie protein is already salted. Form small sausages (makes about 15) and quick brown them on each side in a heated frying pan in 2tsp oil. Plate the collard greens with the sausages. Serves 4. Preparation and cooking time: 30 minutes
by Pat Watson, NC
GOLDEN PASTA Serves 4 Time, start to serving: 30 minutes INGREDIENTS 4 cups (two 32-oz boxes) vegetable stock 1 cup water 1/4 cup olive oil 1 tsp each basil, parsley, turmeric, paprika 1/2 tsp each oregano, rosemary, red pepper flakes, black pepper 1 large onion, diced 2 large carrots, diced 2 cups rough chopped mushrooms* 4 cloves garlic, finely diced 1 inch ginger, finely diced 8 oz box rice linguine 1 cup peas (thawed if frozen) or cooked beans (any type) 2 cups (one 15-oz can) cooked sweet potato or pumpkin Salt to taste DIRECTIONS (this is the easiest version, good for a quick after-work meal -- see below for variations) Add stock, water, and olive oil into a large pot, add herbs and spices, and bring to a boil. While it's coming to a boil, chop onion, carrots, mushrooms (large chop),* garlic, and ginger and add to the pot as you go. When the stock comes to a boil, add the rice linguine. Stir often to keep it from sticking to the bottom of the pot (it’ll become thick). Place peas or beans in a large serving bowl. When linguine is done, use a pasta spoon to scoop most of it and the mushrooms out of the pot (draining each scoop a bit over the pot) and place in the bowl (scoop until you’re tired of fishing out noodles -- it’s okay to leave some behind). Stir the pasta a little with the peas or beans to warm them. Add the pumpkin or sweet potato in what remains in the pot and use a stick blender to puree. Add salt to taste. Pour as much of the sauce over the pasta as you like (we like lots!), toss, and serve with grated parmesan or romano cheese and fresh garlic bread. VARIATIONS There are so many ways to jazz up this simple recipe. (a) Sauté the vegetables in the pot with a little olive oil before adding the stock, for more depth of flavor. (b) Put the sautéed vegetables in the pasta bowl and then put the stock in the pot. (c) Use different mild vegetables in the stock (chop the green ones large enough that they’ll scoop out with the pasta before pureeing) -- fennel, celery, cauliflower, whole baby spinach, green beans, summer squash, etc. (d) Grate 2 cups of parmesan or romano cheese and mix into the sauce after pureeing for a golden cheese sauce. (e) If you’d like more raw food, you can add any of the vegetables raw to the bowl with the pasta, plus chopped fresh tomatoes and herbs. *You can use 1 cup of dried mushrooms and 1 extra cup of water (2 cups total) -- just add to the stock without soaking. Use pieces big enough to scoop out with the pasta.