Vegetarian

Make up the beans, (slow overnight or faster boil & wait) then mash.

Heat the fatfree broth/water in a heavy-bottomed soup pot, 2-quart saucepan, or Dutch oven and saute the onion with 1 clove of the garlic until it begins to turn translucent.

"Put the beans in a large pot and cover them with water. Bring them to a boil and take them off the heat.

Cut Pita Loaves in half. Spread hummus equally on the insides of all four pieces of pita. Divide the remaining ingredients equally among the four sandwiches.

Preheat Oven to 400 degrees Spray Muffin Pan with quick spray of Pam and add 1/2 teaspoon Wheat Germ to each muffin tin. Shake pan so bottom of each tin is covered.

sm Wedges 1 c Plain nonfat yogurt Mix and serve.

Cook pasta shells. While cooking pasta heat a large skillet with the water and vinegar.

Preheat oven to 375 degrees.Lightly spray 1 1/2 quart casserole with Pam.

Heat water in skillet over medium heat. Add onions, garlic, and mushrooms. Cook and stir for 5 minutes, or until vegetables are lightly browned.

Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 minutes.

make up the beans, (slow overnight or faster boil & wait) then mash. Add the spices, I added the veg beef bullion as I don't worry too much about the salt.

Heat stock in nonstick saucepan over medium heat. Add flour and onion; blend with a wooden spoon or whisk.

Simmer or nuke til it is done to your liking.

Preheat oven to 350 degrees. Mix all ingredients well and pour into 1 1/2 quart casserole.

Scoop out pulp of zucchini halves. Heat pulp, onion, sauce and spices in a pan for 5 minutes. Add matzo meal to mixture and mix well.

Mix barley and onion with 1 cup boiling stock in pan or casserole with tight fitting cover. Bake in 300 degree F oven for 45 minutes.

Put cabbage, onions, raisins, and rice in crock pot; add water to cover generously (tough to do since the cabbage floats

Coarsely chop cabbage and cook in 1 cup of water, covered, for 5 minutes.

Preheat Oven to 350 Degrees F. Combine squash and apples with lemon juice and cinnamon. Place squash-apple mixture in a one quart casserole and sprinkle with brown sugar.

Using a non-stick skillet, stir over low heat for 5-10 minutes until they shrink slightly and the juices start coming out.

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth.

Heat oil in wok or skillet. Add ginger and green onions and cook gently for one minute, or until fragrant.

Place broth in skillet over medium heat. Add mushrooms, onions, and garlic. Cook, stirring, for 5 minutes or until lightly browned.

Preheat the oven to 400 Degrees F. Prick the eggplant skins with a fork, then warp each half in foil.

The technique of making potato cakes is a great one! I often steam potatoes along with carrots and turnips or rutabagas or winter squash, and then mash them all together with a little heated rice milk. We call it "mishmash."

Dissolve soda in molasses, add sour milk and mix well. Mix in bran and raisins.

Preheat oven to 350 degrees.

In a large bowl, put 2 cups of whole wheat couscous, pour 4 cups boiling water over it and let sit at least 15 minutes. Fluff with a fork, and keep warm.

Saute the cumin seeds and garlic in stock or sherry for 2 mins, then add the diluted tomato paste and cook for 1 minute longer.

Sort and rinse the chickpeas, then soak overnight in water.

Place water in saucepan and add all the vegetables and the garlic. Cook, stirring occasionally, for 15 minutes.

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce, scallion, garlic, and ginger in bowl.

Place all of the ingredients in a food processor or blender. Process until smooth.

Place dried vegetable in a blender and whirl til they are the size of small peas. Measure out 1/3 cup, use the rest some other time.

Saute chopped onion and garlic over moderate heat till soft.

Preheat oven to 450 degrees F and preheat two 6-inch cast iron skillets in the oven for 20 minutes.

Fill a baking dish about an inch high with frozen fruit (peaches, rhubarb, strawberries, and blackberries for example).

Preheat oven to 350 Degrees F. Spray the muffin tin lightly with cooking spray, or place baking cups in muffin tin.

Blend or process all ingredients except cabbage and carrots.

Cook on high 5-6 hrs till beans are cooked. Add 1/2 c whole wheat macaroni and cook till soft (10-20 min)

Reduce heat and simmer for ten minutes. Mix milk and flour. Slowly add into soup. Heat to boiling, stirring constantly.

Combine mixtures. The baking soda should react somewhat, making the mass fluffy and easy to stir.

Saute the okra, onions and garlic in a little water, stock or courtboullion until the okra begins to lose its stickiness and the onions are nice and translucent.

Preheat oven to 375 degrees. Place prunes and water in a food processor or blender and puree.

Soak pinto beans over night. Bring to boil, reduce heat and cook until beans are tender.

Bring stock, onion & zucchini to a boil, simmer 15 or 20 minutes. Add couscous. Turn off heat. Let stand 5 or 10 minutes.

Combine all ingredients in blender. Process until thick and frothy.

Soak the purple potatoes in a bowl of water for about a half an hour.

Combine all ingredients, except ice cubes, in blender. Blend 1-2 minutes, adding ice cubes one at a time. You may want to add a bit of sugar.

Mix and knead the dough a little. Divide into 6 equal parts. Roll each portion very thin on floured board or between waxed paper.