Acorn Squash and Chard with Lentils and Rice

Ingredients:
1 cup long grain brown rice
1 cup brown lentils
1/2 cup wild rice
4 cups veggie stock
1 cup water
1 small acorn squash, chopped small
14 oz can diced tomatoes in juice
1 T dried oregano
1/4 tsp crushed red pepper
1/2 tsp salt
1 tsp galic powder
2 red onions
1 cup pine nuts
olive oil
1 bunch swiss chard, washed, chopped, stems removed
1/4 cup balsamic vinegar

Preparation:
Cook the rice, lentils and wild rice in broth for 20 minutes in a pressure cooker or fifty minutes be conventional means. Add squash, tomatoes and seasoning and simmer until squash is cooked through--about 10 minutes (test with a fork). Meanwhile fry onions and nuts, in enough olive oil, slowly until onions are carmelized. Add onion mixture to pot with swiss chard and cook until chard is wilted. Stir in balsamic vinegar.

Eggplant Parmesan

Ingredients:
1 large eggplant, peeled and sliced into 1/2-inch rounds
Butter-flavored cooking spray
Natures Season
1/2 cup all-purpose flour
1 26-ounce jar reduced-fat spaghetti sauce
2 1/2 cups reduced-fat mozzarella cheese

Preparation:
Preheat oven to 350 degrees. Peel and slice eggplant. Spray both sides with cooking spray and lightly sprinkle with Natures Season. Gently dip eggplant into flour to lightly coat. Generously spray a large, non-stick skillet with cooking spray and place over medium heat. Place eggplant into the skillet and brown the slices on both sides. Remove eggplant from skillet. Spray a 9x13-inch baking dish with cooking spray. Place eggplant slices on the bottom of dish. Gently pour sauce over the eggplant. Cover and bake for 15 minutes. Remove from oven and top with mozzarella cheese. Cover and return to the oven for 10 to 15 minutes or until cheese melts. Serve piping hot.

Grilled Garden Pizza

Ingredients:
2/3 c Warm water
1 pk Active dry yeast
1 tb Olive oil
2 ts Sugar
1 1/3 c All-purpose flour
3/4 c Quick or old-fashioned oats
1/4 c Romano cheese
1/2 c Green pepper, sliced
1/2 c Red onion, thinly sliced
1/4 c Chopped fresh basil or 4tsp Dried basil
2 ea Cloves of garlic
2 c Plum tomatoes, thinly sliced
1 1/2 c Shredded part-skim mozarella

Preparation:
Combine first 4 ingredients; let stand 10 minutes or until foamy. In mixer bowl, combine flour and uncooked oats. On low speed of electric mixer, gradually add yeast mixture; mix an additional 2 minutes. (Dough will be soft.) Knead on floured surface 5 times. Place in medium bowl sprayed with no-stick cooking spray, turning once to coat. Cover; let rise in warm place 30 minutes or until almost doubled. Punch dough down; divide into 4 portions. On floured sureface pat each into 6 inch circle. Grill over medium hot coals 2 to 4 monites or until bottom is golden brown. Remove from grill. On rbowned side, layer remaining ingredients in order listed. Return to grill. Cover; cook 4 to 6 minutes or until bottom is golden brown and cheese begins to melt. To bake in oven: Heat overn to 425 degrees. Spray cookie sheet with no-stick cooking spray or oil lightly. Pat each portion or dough into 6-inch circle onto prepared sheet. Layer with Romano, 1/2 of mozzarella, bell pepper, onion basil garlic and tomatoes. Bake 25 minutes or until crust in golden brown. Sprinkle immediately with remaining cheese.

Tofu Turkey

Ingredients:
5 pounds extra firm tofu, crumbled
2 tablespoons sesame oil
1 red onion, finely diced
1 1/3 cups diced celery
1 cup chopped mushrooms
2 cloves garlic, minced
1/8 cup dried sage
2 teaspoons dried thyme
salt and pepper to taste
1 1/2 teaspoons dried rosemary
1/4 cup tamari
3 cups prepared herb stuffing

1/2 cup sesame oil
1/4 cup tamari
2 tablespoons miso paste
5 tablespoons orange juice
1 teaspoon honey mustard
1/2 teaspoon orange zest
3 sprigs fresh rosemary

Preparation:
1. Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours. 2. Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat. 3. Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet. 4. Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well. 5. Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil. 6. Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

Skillet Vegetable Jambalaya

Ingredients:
1 tablespoon vegetable oil
1 largeonion -- coarsely chopped
1 medium green bell pepper -- coarsely chopped
2 cloves garlic -- minced
1 cup uncooked long-grain white rice
1 14.5 oz. can vegetable broth
1 cup corn kernels
2 tablespoons vegetarian Worcestershire sauce
1/8 teaspoon ground red pepper
1 15-16 oz can black-eyed peas rinsed & drained
1 14.4 oz. can stewed tomatoes rinsed and drained

Preparation:
Heat oil in a 10-inch skillet over medium high heat. Cook onion, bell pepper, and garlic in oil 3-5 minutes, stirring occasionally until vegetables are crisp-tender. Stir in rice. Cook 2-3 minutes, stirring occasionally, until rice is a light golden brown. Stir in broth. Heat to boiling, reduce heat to low, and cover and simmer 15 minutes. Stir in remaining ingredients. Cover and simmer 5-10 more minutes or until vegetables and rice and tender.

Eggplant with Tofu

Ingredients:
3/4 lb Japanese eggplant(about 3 cups sliced)
1 to 5 Red chili peppers--seeded and chopped
1/4 lb Tofu
10 to 15 Sweet basil leaves
6 tb Oil
2 to 3 Garlic cloves; crushed
1 tb to 3 tb Yellow bean sauce(SEE NOTE)

Preparation:
NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings.

Couscous Stuffed Eggplant

Ingredients:
1 c Raw coucous
2 tb Lemon juice
2 md Eggplants
1/4 c Fresh parsley, minced
3 tb Olive oil
1 ts Ground cumin
3 ea Garlic cloves, minced
1 ts Chili powder
5 bn Scallions, minced
1/2 ts Turmeric
3 md Tomatoes, chopped
Salt & pepper
4 tb Wheat germ

Preparation:
Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes.

Baked Tomatoes and Corn

Ingredients:
1 cn (16 oz) tomatoes
2 tb Chili colorado (or you can Use any hot sauce - use Less if you like)
1 tb Sugar
Pinch rosemary
Pinch black pepper
1 tb Margarine
16 oz Frozen corn kernels
1/2 ts Salt
1 Green bell pepper, chopped
2 c Dry bread crumbs
2 Onions, chopped
1 c Grated cheese

Preparation:
Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown.

CHEESY VEGETARIAN LASAGNE

Ingredients:
1 tablespoon vegetable oil
1 large onion, chopped
1 clove garlic, minced
2 sticks celery, sliced
1 cup shredded carrots
1 6-ounce can button mushrooms, drained
2 28-ounce cans tomatoes
1 10-ounce can diced tomatoes with green chilies
1 6-ounce can tomato paste
1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)
1/4 teaspoon pepper
1 egg, lightly beaten
2 cups low-fat cottage cheese
1 cup low-fat shredded Mozzarella cheese
1 tablespoon dried chives
1 teaspoon dried mustard
6 lasagne noodles, cooked and drained
3 hard-cooked eggs, sliced
1/4 cup Parmesan cheese, grated

Preparation:
Preheat oven to 400 F. Heat oil, then saute onions, garlic, and celery for about 10 minutes, or until soft. Add carrots, mushrooms, tomatoes and their juice, tomatoes with chilies, tomato paste, tarragon, and pepper. Bring to a boil, cover and simmer for 15 minutes.

In a bowl, mix together lightly beaten egg, cottage cheese, Mozzarella cheese, dried chives and dried mustard. Set aside.

Spoon enough of the tomato mixture into lightly greased 13x9-inch baking dish to cover bottom. Layer ½ of the lasagne noodles, 1/2 of cheese mixture, and then top with the sliced hard-cooked eggs and 1/2 of remaining tomato sauce. Repeat with remaining noodles and cheese. Top with remaining tomato sauce. Sprinkle with Parmesan cheese. Cover pan with foil and bake at 400 F. for 40 minutes. Remove foil and bake an additional 10 minutes or until bubbling. Let stand 5 minutes before serving.

Submitted By WAU Finland

GERMAN HOT POTATO SALAD