RECIPES FROM JULY 1997 POTLUCK

2 3/4 C. warm water
1/8 C. honey or 1 tsp. sorghum
1 1/2 T. yeast (SAF-instant yeast)

Mix and let rest until it begins to foam (2-10 min.) Then add:

3 C. flour (White Montana Wheat)
2 T. gluten flour
1/4 C. olive oil
1/2 tsp. sea salt

Add flour until dough pulls from side of bowl & wipes clean (abt. 2 1/2 C.)

Let knead for 10 min.

Grease pans and fill half full with dough (abt. 3 loaf pans)

Let rise until 2 inches over pan edge with saran wrap over top (abt. 10 min.)
Bake abt. 23 min. at 350 F.

1 C. chopped onion (about 1 large)
2 t. chile powder
1 t. salt
1 t. ground cumin
2 cloves garlic, finely chopped
1 can (6 oz. spicy tomato juice
3 C. water
3 C. dried lentils (about 6 oz.)
1 can (4 oz.) chopped green chilies, undrained
1 C. fresh or frozen whole kernel corn
2 C. julienne strips of zucchini (about 2 small)

Heat onion, chile powder, salt, cumin, garlic, and tomato juice to
boiling in 3-quart saucepan; reduce heat. Cover and simmer 5 min.
Stir in remaining ingredients except corn and zucchini. Heat to boiling;
reduce heat. Cover and simmer 20 min. Stir in corn; cover
and simmer 10 min. Stir in zucchini; cover and simmer 5 min. or until
lentils and zucchini are tender.

12 C. cooked beans (navy, pinto, great northern or other)
3 C. bean stock
3 heaping Tbls. yellow mustard
1/2 C. unsweetened catsup
1 Tbl. onion powder
1 1/2 tsp. garlic powder
1 C. molasses
1/2 C. yellow D sugar

Mix ingredients together and bake about 1 hour in 300 F. oven until
thick.

1 C. coarsely chopped onions
1/4 tsp. finely chopped garlic
3 medium tomatoes, peeled, seeded and coarsely chopped (OR   substitute 1
C. coarsely chopped, drained, canned Italian
tomatoes)
2 medium cooking apples, peeled, cored and coarsely chopped
4 C. cooked brown rice*
3 Tbls. olive oil
1/2 to 1 can chopped green chilies, rinsed and drained
1/2 C. seedless raisins
10 pimento-stuffed green olives, cut crosswise into halves
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1 tsp. salt (or to taste)
1/2 tsp. ground black pepper
3/4 C. toasted, chopped almonds

Saute onions and garlic in olive oil until slightly cooked. Add tomatoes,
apples, chilies, raisins, green olives, cinnamon, cloves, slat
and pepper. Simmer uncovered over low heat for 15 minutes or so, stirring
occasionally. Mix with brown rice. Adjust seasonings. (You
may want more spices.) Put into serving bowl and sprinkle with toasted,
chopped almonds.

*I LIKE A MIXTURE OF BROWN RICE, BROWN BASMATI RICE AND MILLET. I COOK
THE TOW RICES TOGETHER
AND COOK THE MILLET SEPARATELY THEN MIX THEM TOGETHER WHEN THEY'RE DONE.
THEY NEED TO BE
MIXED WHEN THEY'RE STILL HOT OR THE MILLET CLUMPS. MILLET HAS BEEN DUBBED
THE "QUEEN OF GRAINS,"
BECAUSE IT IS THE MOST ALKALINE OF THE GRAINS AND HAS HIGH NUTRITIONAL
VALUE. IT'S IMPORTANT TO
HAVE A HIGHER ALKALINE CONDITION IN THE BODY, SINCE DISEASE IS MORE
PREVALENT IN AN ACIDIC BODY.

                                                                  AUGUST 1997 POTLUCK

3 C. white flour OR 2 C. whole wheat pastry flour and 1 C.   white flour
1 3/4 C. sugar OR 1/1/2 C. Fructose
1 tsp. salt
2 tsp. soda
1 tsp. cinnamon
1 1/2 tsp Guar Gum powder
1 tsp. EnerG Egg Replacer
1 1/2 C. vegetable oil
1 8 oz. can crushed pineapple with juice OR 1 C. pineapple tidbits with
juice
2 C. mashed bananas
1 tsp. vanilla
1 C. dried fruit of your choice
1 C. chopped walnuts or your choice of nuts

Sift dry ingredients together into a large bowl. Make a well in center
and add rest of ingredients. With a spoon mix together thoroughly. Do not
beat. Bake at 350
F.
For a 9x13 or 2 loaf pans, bake for 45 to 50 min.
For a 12x18 jelly roll pan bake for 20 min.

When cake is done, remove from oven and cool for about 12 min. on a rack.
Then drizzle with a lemon or orange glaze; I use powdered sugar (don't
know how much),
rice milk, and essential oil of orange or essential oil of lemon (Young
Living). Beat together (get the lumps out) and drizzle over still-warm
cake. M-m-m-m good!

You can use almost any vegetables to make this tasty dish. It can be
served rolled up in flatbread. This is sometimes called Curry in a Hurry
and is good on a picnic.

2 Tbls. vegetable oil
2 med. baking potatoes, cut into 1/2 in. cubes
1 large onion, finely chopped
1 large carrot, finely chopped
1 small cauliflower, cut into florets
1 C. vegetable stock, vegetable bouillon or water
2 tsp. curry powder or to taste
1/2 tsp. ground cumin
1/2 tsp. tumeric
1 tsp. salt (maybe less)
2 1/2 C. ???
Pinch of cayenne pepper
1 Tbl. tamari sauce
1 C. fresh or (thawed) frozen peas
1/2 tsp black mustard seed or to taste
  Heat oil in large skillet over medium heat. Add potatoes, onion and
carrot and cook, stirring often, until the potatoes are lightly browned,
about 8 min.
  Add cauliflower, curry powder, cumin, tumeric, salt, cayenne and
mustard seed and stir for 30 seconds. Add vegetable stock, cover,
immediately reduce heat, and
simmer, stirring occasionally, until potatoes are tender, about 10
minutes (probably more.)
  Stir in peas and tamari and cook, uncovered, until liquid has
thickened, about 2 min. Serve immediately. 4 servings.

3 large bananas, mashed
2 C. rolled oats
1 C. raisins
1/3 C. oil
Dash of salt
1 tsp. vanilla

Preheat oven to 350 F. Combine bananas, oats, raisins, oil, salt and
vanilla. Allow to rest 15 min. to let flavors mingle. Drop by
teaspoonfuls onto an ungreased baking
sheet and bake for 20 min. or until brown.

4 C. cut rhubarb
4 C. sliced strawberries
3 C. brown sugar
1/2 C. whole wheat pastry flour
1 tsp. cinnamon
1/2 tsp. nutmeg
Mix the above and put in 13" baking pan.
Prepare the crust by mixing:
1 C. whole wheat pastry flour
1 C. brown sugar (or 3/4 C. maple syrup)
2/3 C. oil
3/4 C. rolled quick oats
1 tsp. cinnamon

Bake at 350 F. for 1 hour.
Note: The recipe may be cut in half for a 9" pan.
I would prefer a little less sugar than the recipe called for but I have
not experimented with how much. Also this quantity boiled over a little
bit, so I would cut the
rhubarb and strawberries by about 1/4 C. each.

1 head leaf lettuce (red, green or romaine)
1 cucumber sliced or diced
2 stalks celery, sliced
1 can (11 oz.) Mandarin Oranges
1/4 C. bacon flavored TVP
1/3 C. slivered or sliced almonds
1 Tbl. sesame seeds

Toss this with this dressing:
2 T. rice vinegar
2 T. brown rice syrup
1/2 tsp. real salt
2 T. oil
1 1/2 tsp. parsley (dried)
1 few twists of fresh pepper
(Can use sugar instead of Brown Rice Syrup)

24 oz. pasta, cooked
1 red pepper, chopped
2-3 Tbls. minced onion; or 1 fresh, chopped
1 can med. olives, sliced
1 16 oz. pkg. frozen corn, cooked a min. or two with the pasta
Salt & Pepper to taste

Toss and mix with the following Mayo Recipe:
Blend until smooth:
1 12 oz. pkg. silken tofu (soft for dressing, firm for spreadable mayo)
1/2 tsp. onion powder
1/4 tsp. garlic powder
1 tsp. real salt
1 tsp. prepared mustard
2 Tbls. lemon juice
1 Tbl. rice vinegar

While blending, slowly add 3/4 C. oil until thickened.

                                                      RECIPES FOR SEPTEMBER 15, 1997

18 sheets of filo dough (available in the freezer section of most large
 grocery stores)
Preheat oven to 350 F.
  Place potatoes in oven and bake for 1 hour or until tender. Cool
slightly, then peel. Place potatoes in a large bowl and add milk, oil,
salt, pepper,
and garlic powder. Mash thoroughly, using a potato masher.
  While potatoes are cooking, bring water to a boil in a medium saucepan.
Add lentils, cover pot, reduce heat, and simmer 40 minutes, until lentils
are tender. Drain.
  Heat oil in a large nonstick skillet over medium heat. Add onion and
cook, stirring frequently, until onion is nicely browned. (The best
flavor is
achieved when the onion is very brown and crisp, but be careful not to
let it burn.) Remove from heat, stir in cooked lentils, salt and pepper.
Mix
well.
  To assemble: preheat oven to 375 F.
  Lightly oil a 9x13 baking pan or spray with a nonstick cooking spray.
  Place filo sheets in a stack on the counter and top with wax paper or
plastic wrap and then a damp towel to keep them from drying out.
  Place 6 sheets of filo in the bottom of prepared pan, spraying every
other sheet evenly with a no stick cooking spray. Trim edges to fit pan.
Cover
remaining filo with the wax paper and the damp towel. Spread half of the
potatoes evenly over the filo. Top with all of the lentil-onion mixture.
  Place 6 more sheets of filo over the lentils, spraying every other
sheet, trimming edges to fit in pan, and covering remaining filo with the
wax paper
and damp towel. Top with remaining potatoes, spreading evenly. Top with 6
remaining sheets of filo, again spraying every other one. Be sure the top
sheet is sprayed evenly.
  Using a sharp knife, cut through the top filo layers, creating 12
servings. (If you try to cut through the filo after baking, it will
crack.)
  Bake uncovered, 45 min. Cut into squares to serve.

This vegetable-rice salad has the spicy Indian flavors of cumin and
turmeric with the sweetness of raisins and cinnamon. An attractive way to
serve
the salad is to press it into a well-oiled mold or tube pan, put a
serving dish on top of the mold, and turn both over together. Gently tap
the mold
or pan and lift it off the rice salad. Serve with Chapatis.

1/4 C. canola or safflower oil
2  tsp. yellow mustard seed
2  tsp. cumin seeds
2 garlic cloves, minced
1  tsp. finely grated fresh ginger root
1  tsp. turmeric
1/8 tsp. cayenne pepper
2 1/2 C. water
1  bay leaf
1  cinnamon stick
1 C. long-grain brown rice
1/2 C. raisins
3  Tbls. rice vinegar
2  Tbls. dark Oriental sesame oil
2  Tbls. tamari
1 medium carrot, finely chopped
4 green onions, with tops, thinly sliced
1 pound fresh peas, shelled, or 1 C. (thawed) frozen peas

 In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add
the mustard seeds, cumin seeds, garlic, ginger, turmeric, and cayenne
pepper and cook, stirring, until mustard seeds begin to pop, about 30
seconds.
 Add the water, bay leaf, and cinnamon, cover, and bring to a boil. Add
the rice, cover, reduce the heat to low, and simmer until the water is
absorbed.
30 to 40 minutes. Remove the rice from the heat and let stand, covered,
for 10 minutes.
 Put the rice into a medium bowl, and remove the bay leaf and cinnamon
stick. Stir in the raisins.
 In a small bowl, whisk the rice vinegar, the remaining 3 tablespoons
canola oil, the sesame oil, and tamari until combined. Pour over the
rice. Add
the carrot, green onions, and peas and stir well. Refrigerate until well
chilled. Serve chilled.

A refreshing cucumber salad, made with a creamy tahini dressing, cooling
raita is traditionally made with yogurt and served with spicy Indian
curries
like Curried Potatoes, Cauliflower, and Peas and Chapatis.

2  Tbls. raw tahini
2  Tbls. freshly squeezed lemon juice
1/2 tsp. ground cumin
1/4 tsp. cumin seeds
1/4 tsp. fine sea salt
Pinch of cayenne pepper
2 large unwaxed cucumbers, thinly sliced

 Put the tahini, lemon juice, ground cumin, cumin seeds, salt, and
cayenne in a small bowl. Stir together until well mixed.
 Place the cucumber slices in a salad bowl. Pour the dressing over the
salad and stir until well coated. Refrigerate.
 Serve well chilled.

                                  RECIPES SUBMITTED IN OCTOBER & NOVEMBER 1997

2 large Idaho or Russet potatoes
1 pound banana squash (abt 1/2-3/4 C.)
1/4 tsp cumin
1 tsp sea salt
  soy milk
  paprika

Peel, then dice potatoes & squash. Steam for 20 min. Place
potatoes & squash in bowl & mash, using beaters. Add as
much soy milk as needed to make them as mashed potato
consistency. Add cumin & salt & mix well. Use paprika
sprinkles as garnish.

1 lb. cranberries
1 tsp lime zest
1 tsp orange zest
1/4 C. lime juice
1/4 C. orange juice
1/2 C. water

Bring to a boil and simmer for 10 minutes.

Cook rice in vegetable broth (2 c. rice to 4 c. broth)
  (brown or white rice)
Saute onions with parsley, thyme, oregano & basil
Add rice to onion and add peas.
Salt & pepper to taste.

3 C. whole wheat flour
3/8 C. wheat gluten flour
2 heaping tsp. salt
1 1/2 C. water at 110 F.
4 tsp. active dry yeast
3 Tbl. molasses

Mix all ingredients in bread mixer. Run on dough program.
Separate bread into balls--allow to rise on baking sheet or
stone. Bake at 350 F. for 15-20 minutes.

Cook ahead according to directions:
 1 C. brown rice

Meanwhile, make bread crumbs in a dry blender by this
method: Tear 2 slices of whole wheat bread into pieces and
place in the blender. Jog blender on and off repeatedly until
bread crumbs are obtained. Repeat process until you have:
 4 C. soft whole wheat bread crumbs

When rice is cooked, combine the following in a bowl, mixing
well:
 whole wheat bread crumbs
 2 C. cooked brown rice
 1 C. very finely chopped pecans or walnuts

Set the above aside. Whiz the following in the blender until
smooth:
 1 1/2 C. water
 1 medium onion, coarsely chopped
 2/3 C. whole wheat flour
1 tsp. sweet basil
1 1/2 tsp. salt

Pour whizzed ingredients into bowl with other ingredients. Mix
thoroughly.

Oil a loaf pan, 8x8 baking dish, or cookie sheet. Form into
"meat balls," patties or loaf.

BAKE: 350 degrees F. 40 minutes for meatballs
                     45 minutes for patties
                     60 minutes for loaf

This recipe requires more time than some of the others to
make, but it is well worth your effort. It is well suited for use
at Thanksgiving or the Christmas season.

SERVE hot topped with gravy or tomato sauce. Serve cold in
a sandwich with alfalfa sprouts, sliced tomato, and sliced
avocado.

2 C. unsweetened applesauce
Egg Replacer to equal 6 eggs
1/2 C. olive oil
3 Tbl. stevia powder
4 C. whole wheat flour
1 Tbl. baking powder
2 Tbl. cinnamon
1 1/2 tsp. nutmeg
1/2 tsp. vanilla

Combine first 4 ingredients with the last five. Spray 9x12
baking pan with canola oil. Bake 25 minutes at 350 F.

 Sauce:
Blend
1 pkg. firm or extra firm silken tofu
2 C. water
2-3 Tbl. flour
2 Tbl. oil
1/4 C. nutritional yeast
2 Tbl. vegetable broth powder
1 tsp. salt (to taste)
1/2 tsp. onion powder (to taste)
1/4 tsp. garlic powder (to taste)
    pepper to taste

The above sauce is enough to cover
6 cans green beans with
1 small can water chestnuts
1/4-1/2 C. slivered almonds
1 can french fried onions (or equivalent)

Mash cooked potatoes and add oil (i.e., Olive,
or either Flax or Corn oil if you want it to
look like butter); Water or Rice Dream or Soy
milk and whip. Optional flavorings: Garlic
powder, onion powder, Spike, etc.

Serve sliced, cooked carrots topped by:
Orange Sauce.
Blend in a saucepan,
1 C. orange juice
1 Tbls. cornstarch
1/3 C. brown sugar or substitute
Stirring constantly, heat over medium setting
until thick (it starts to bubble.)

Steam broccoli, cauliflower, etc. Garnish with
Curry Sauce just before serving as this
uncooked sauce is served hot from the blender.
Curry Sauce
Place in blender:
1 C. pitted dates (I like to pre-grind them
   before adding the other ingredients.)
1/4 C. olive oil
1/2 C. chopped apple
1/4 C. chopped celery
1 tsp. curry powder
1/4 tsp. ginger
When ready to serve add
1 C. boiling water
Blend until smooth and serve immediately.
This sauce is excellent over rice also.

6 medium yams or sweet potatoes, cooked
2 apples, peeled & sliced
1 can crushed or chunk pineapple, well drained

Oil casserole dish (can be 9x13 or deeper
dish). Place one layer of sliced, cooked yams,
one layer of apple slices, one layer of
pineapple. Repeat if your dish is deep enough
and end with a layer of sliced yams. Pour the
Orange Sauce (See "Carrot Supreme" above on
this page) over the casserole. Bake covered
for 20" and then uncovered for 15-20".
Yams

Steam yams until tender and slice in half lengthwise
and serve in skins. Top with a bit of maple syrup
(or Sucanat) &/or oil of choice.

Peel and cut into large chunks - 2 large sweet
potatoes or yams. Cover with warm water and 1 Tbsp.
soda. Soak for 10 minutes, then drain in a colander.
In a sauce pan, combine the following:
3/4 C. sugar
1/2 C. water
1/4 tsp. salt
1/2 peeled orange, sliced thin
Bring to a low boil. Add raw potatoes and cook until
syrup is thick and potatoes are done. Serves 8.

2 large russet or Idaho potatoes
1 # banana squash (abt 1/2-3/4 C.)
1/4 tsp. cumin
1 tsp salt
soy milk
paprika

Peel, then dice potatoes & squash. Steam for 20 min.
Place potatoes & squash in bowl and mash, using
beaters. Add as much soy milk as needed to make them
as mashed potato consistency. Add cumin & salt & mix
well. Use paprika sprinkles as garnish.

1 large head garlic
Onion (optional)
5# Russet potatoes
potato cooking water
salt
Cover potatoes with water (scrubbed and peeled if
desired and chopped). Cook garlic &/or onions with
potatoes. Drain, reserving the water. Mash potatoes
and garlic adding enough potato water to bring to
desired consistency. Add salt and stir well. You can
add chives, too.

Slice pumpkin and onions. Layer in baking dish. Add
salt and pepper. Top with a little brown sugar. Bake
in 350 degree oven for 30 minutes.
Variations: Can use any combination of vegetables.

Steam, peel & cut enough potatoes to fill 9x13
baking dish. Chop and saute 2 onions in coconut oil.
Cheese Sauce:
1 C. raw cashews, blended until fine
1 Tbls. paprika
1/3 C. nutritional or brewer's yeast
2 Tbls. frozen lemonade concentrate
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. salt
2 C. water
Blend until smooth and combine with sauteed onions.
Pour over the potatoes. Bake at 350 degrees for 30
minutes to thicken the sauce.

1 12-oz pkg cranberries (fresh)
2 peeled oranges
2 large Delicious apples

Grind above ingredients and mix together.

4 C. cranberries (1 pkg.)
1 C. syrup from a can of crushed pineapple
1 orange, cut into small pieces

Cook until the berries stop popping (about 15
minutes) and add

2 1/2 C. sugar or your substitute
1 can crushed pineapple, drained

Cook until fairly thick and add

1 C. finely chopped almonds.

Place in a mold and chill.

Blend
1/2 C. water
1 Tbl. almonds (or cashews)-best if soaked
1 Tbl. onion powder
2 Tbl. cornstarch
3 Tbl. soy sauce
2-3 cloves garlic or 1/2 tsp. garlic powder

When creamy, add 1 1/2 C. water and heat about
5 minutes, stirring constantly, until it
starts to thicken. Add 1-2 Tbls. parsley
flakes and serve.

Frontier Brand Chicken flavored seasoning or
broth powder. (NO H.V.P.)

2 C. water
1/2-3/4 C. raw cashews
2 Tbls. chicken or beef flavored broth
(Frontier brand)
2 Tbls. Bragg's Liquid Aminos or Soy sauce
1/2 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
Pepper to taste

Blend. Bring to a boil until thick.

2 2/3 C. each of Corn Chex, Rice Chex & Wheat
         Chex (or 8 C. of any combination)
1 C. mixed nuts
1 C. stick pretzels
Place the above in roasting pan.
Mix together:
1/4 C. oil of choice
5 tsp. Soy sauce
1/4 tsp. garlic powder
1 1/4 tsp Spike
Pour over the Chex/Nut mix, stir well and roast at
200 degrees F. for 1 hour, stirring every 15
minutes.

Chop and mix together:
3/4 - 1 C. pecans or walnuts
1 - 2 stalks celery
6 - 8 pitted dates
2 - 3 large red apples

Drizzle 2-3 Tbls. pure maple syrup over top.

Chop apples and walnuts. Add raisins. Add Vegenaise
and mix and serve.

Cranberry Sauce by Kirsten Barksdale

1 # cranberries
1 tsp. lime zest
1 tsp. orange zest
1/4 C. lime juice
1/4 C. orange juice
1/2 C. water

Bring to a boil and simmer for 10 minutes.

PIES

1 pkg silken tofu
2 C. canned or cooked pumpkin
3/4 C. yellow D sugar
1/3 C. oil
2 Tbls molasses
1 tsp vanilla
3 1/2 tsp. pumpkin pie spice
1 unbaked pie crust

Preheat oven to 350 degrees. Blend ingredients
for filling in blender until smooth and
creamy. Pour into pie shell and bake 1 hour.
Chill and serve with nut cream.

NOTE: In place of 3/4 C. yellow D sugar, use
1/4 C + 1 C. applesauce and 1 ripe banana.

2 golden delicious apples
approximately 1 C. water
1 C. cashews

Process apples with part of the water in the
blender. Add cashews and more water as needed
to achieve desired consistency. Blend until
smooth.

First, combine the following for pie topping:

1/2 c. Grape-Nuts cereal
1/2 c. apple juice concentrate

Combine the following and place in Grape-Nuts
pie crust:

3 c. cooking apples, peeled and cubed
1 1/2 c. raisins
6 Tbsp. sugar or equivalent amount of
sweetener
3 Tbsp. orange juice
2 Tbsp. apple juice
2 Tbsp. whole wheat bread crumbs, fine
1 tsp. cider vinegar
1 tsp. grated orange rind
1/2 tsp. cinnamon
1/2 tsp. salt (optional)
1/4 tsp. cloves

Sprinkle topping over mincemeat filling and
bake in a 375 degree oven for 35-45 minutes or
until golden brown. Serve warm or cool.
Filling can also be baked in custard cups to
be served with cookies.

1 C. raw cashews
1 C. water
4 Tbls. maple syrup
1/2 tsp. vanilla
pinch salt

Blend. Slowly add while blending

1/4 C. oil
Makes a thin cream.

Preheat oven to 450 degrees F. Line 9" pie pan with
13" circle of aluminum foil, leaving 1" extending
beyond the pan. Spread oil over bottom and around
sides, add brown sugar, pat gently into the oil and
add the pecans. Prepare pastry, roll one part into
11" circle. Ease into pan, covering oil pecans,
sugar completely. Combine remaining ingredients and
pile into crust. Cover with top crust, seal, flute.
Prick top with fork. Brush lightly with oil and
sprinkle lightly with granulated sugar. Bake 10
minutes at 450 degrees F., reduce heat to 375
degrees F. and bake 35-40 minutes longer. Remove
from oven, let stand 5 minutes, invert on serving
plate, remove foil.
(I think you could convert the same ingredients to
a regular pie.)

1 orange, juiced, rind reserved
1/2 c. raisins
4 medium apples, unpeeled, cored and chopped in 1/2"
  pieces
1/3 c. apple juice
1 Tbsp. minute tapioca
1/2 c. honey (substitute corn syrup or light
       molasses or date syrup)
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. rum extract

Mince the orange rind and raisins in a food
processor. In a medium saucepan, combine chopped
apples, orange juice, raisin mixture, apple juice
and tapioca. Cover and cook until apples are very
soft. Stir in remaining ingredients. Pour into
Grape-Nut Pie Crust. Bake at 350 degrees F. for 30
minutes.

1 can (15 - 16 oz.) pureed pumpkin
3/4 C. sugar or substitute
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 (10.5 to 12.5 oz.) pkg. soft silken tofu

Preheat oven to 425 degrees F. Pour all ingredients
into blender or food processor. Blend on high until
thoroughly mixed. Pour mixture into a 9-in un-barred
pie shell and bake for 15 minutes. Lower heat to 350
degrees F. and bake for another 40 minutes or until
knife comes out clean. Chill and serve with whipped
topping. Recipe on next page with the crust recipe.
NOTE: Don't use the low fat tofu. Then the pie
tastes like it was made with tofu. You can
substitute 2 tsp. pumpkin pie spice for the spices.
 

1 (10.5 to 12.5) pkg. firm silken tofu,
  drained and crumbled
2 T. oil (optional)
2 T. pure maple syrup or 1/4 C. sugar
1 tsp. vanilla
1/4 tsp. salt

Process all ingredients for several minutes in
a blender or food processor until completely
smooth. Chill thoroughly before serving and
store in the refrigerator.

1 1/2 C. flour
1/8 tsp. salt
1/2 C. corn oil
1/2 C. ice water

Mix flour and salt together and chill flour
mixture and corn oil (in separate containers)
in the freezer for a couple of hours or
overnight. Cut chilled corn oil into flour
with pastry blender or two knives. Add ice
water and mix with a fork; divide in half and
roll each half on a floured board. Put into
tow 9 inch pie pans. Prick with fork and bake
at 400 degrees for 10 to 15 minutes or fill
with desired filling and bake. NOTE: The dough
may appear a bit sticky but just flour your
board and rolling pin and it will be fine.
Prepared dough does not hold well in
refrigerator so if you are only making one
pie, cut ingredients in half.

1 9" deep dish pie shell (or graham crackers)
1/2 C. maple syrup
1/4 C. Sucanat
1/2 tsp. salt
2 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 Tbsp. Ener G Egg Replacer
1 3/4 C. solid packed pumpkin
12 oz. extra firm silken tofu
Combine:
Maple syrup, Sucanat and spices in a bowl. Add
egg replacer. Blend pumpkin & tofu in blender
and stir into the other ingredients. Bake in
preheated 425 degree oven for 15 minutes.
Reduce temperature to 350 degrees. Bake for 40 - 50 minutes. Cool
& chill.

See also the K2K newsletter #5 for Apple Pie
Filling & Mincemeat Pie Filling

1 C. whole wheat pastry flour
1/4 tsp salt
1/4 C. oil
3 Tbls. water

Place flour and salt in pie pan to be used.
Measure oil in measuring cup, add 2
tablespoons water. Beat with fork until oil is
emulsified. Pour over flour, stirring with the
fork to distribute moisture as evenly as
possible. Mix until well-blended. Press into
shape with fingers and prick with fork.
   Bake at 375 degrees F. for 20 minutes.

Variation
   Follow first step in above recipe. Then
blend oil in blender. Add 3 tablespoons
boiling water gradually. Add 1/2 teaspoon
lecithin. Remove from blender. Mix with fork
into flour in pie pan until well-blended. Then
follow last two steps. NOTE: This method
produces a very flaky crust.

Other variations
1. Whole Wheat Pie Pastry (from bread flour):
2/3 C. whole wheat flour
1/2 C. (half wheat germ & half soy flour)
1/4 tsp. salt
1/3 C. oil
3 Tbls. cold water

2. Pie Pastry from White Bread Flour:
2/3 C. bread flour
1/3 C. (half wheat germ & half soy flour)
1/4 tsp. salt
1/3 C. oil
3 Tbls. cold water

1 C. rolled oats (regular or quick)
1 C. unbleached all-purpose flour (or 1/2 C
   + 1/2 C. whole wheat pastry flour)
1/4 tsp. baking soda
1/4 tsp. non-aluminum baking powder
1/2 tsp. salt
1/4 C. canola or safflower oil
1 Tbls fresh lemon juice
1/3 C. ice water

Grind the oats to a coarse meal. Place
together with dry ingredients. In a separate
bowl mix the wet ingredients and pour over the
dry ingredients, tossing lightly to moisten
evenly. Form into a ball, handling as little
as possible. Roll the dough between 2 sheets
of waxed paper. Ease the crust into the pie
plate without stretching it. Pre-bake at 400
degrees F. if appropriate.

1/2 C. whole wheat pastry flour
1/3 C. semolina flour
1/4 C. rolled oats, blended fine
1/3 C. prune paste (dried plum puree)
2 Tbl. oil
1/4 t. salt
3 T. ice water

Press into pie pan.

Prune paste used in pie crust, is Mariani's dried plum puree,
available from Wesco wholesale in Salt Lake.

Dry Ingredients:
2 C. kamut flour or 1 1/4 C whole wheat flour
and 3/4 C. unbleached white flour or whole     wheat
pastry flour
1 Tbls. arrowroot powder or 1-2 tsp. guar gum     or
xanthan gum
3/4 tsp. salt

Wet Ingredients:
2/3 C. natural light oil
1/4 C. cold water
1-2 tsp. liquid lecithin
Optional: 1-2 tsp. liquid sweetener

 Mix the wet and dry ingredient separately. Add the
dry ingredients to the wet and mix with a fork or
pastry blender. Knead the dough for a couple of
minutes and divide into two parts. Roll one part
between two pieces of wax paper, until it is about
1/8" thick and 11-12" in diameter. While rolling out
the dough, be careful to turn it upside down once in
a while, and lift the wax paper from the rolled
dough on each side occasionally, so it will not
stick permanently to the dough. Dust it with a bit
of extra flour as needed to further insure that it
will not stick. Lightly oil a 9" or 10" pie pan.
Remove one layer of wax paper from the rolled dough
and turn it upside down over the pie pan. Gently
remove the top, last layer of wax paper and shape
the pie crust to the pan; do not stretch the dough
or it will shrink and grow smaller while the pie is
baking. Use a fork to poke air holes in the dough.
 Preheat the oven to 425 degrees F. After shaping
the bottom crust, fill it with pie filling and cover
it with the second rolled-out pie crust. Flute the
edges together, make a few slits or fork holes in
the top crust, and bake for 30-40 minutes, or
according to filling directions, until golden and
flaky.

1 1/2 C. whole wheat pastry flour
1/2 tsp. fine salt
1/2 C. plus 1 Tbl. canola or safflower oil
3 Tbls. plus 1 1/2 tsp. ice water

 Put the flour and salt in a bowl and stir together.
Add the oil and water and stir until it forms a
crumbly meal. Gather up the dough into a ball. (The
dough will be moist.)
 Press the dough evenly and firmly into the bottom
and up the sides of a 9-inch or 10-inch plate so it
rises about 1/2 inch above the edge of the pie
plate. Flute the edges of the crust, if desired

1 C. whole wheat pastry flour
1/4 t. salt
1/4 C. vegetable butter
3 T. ice water
1/4 C. plain granola, blend, but not too fine

Press into pie pan.

1 C. Grape-Nuts cereal, crushed
1/4 C. apple juice concentrate
 Combine Grape-Nuts and apple juice concentrate. Pat
this into a 9-inch pie pan. Pour in your favorite
pie filling, then bake.

   ITALIAN

 Fresh pasta sauce:
1/2 C. Garlic olive oil is the basic ingredient
4-5 cloves garlic, chopped very fine & browned
Vegetables: zucchini, broccoli, yellow squash, cauliflower all cut
in small pieces. Fresh tomatoes,
diced; rosemary, basil, oregano, Italian parsley. Use red pepper
if want spicy.

 Marinara Sauce for any pasta
Olive oil & garlic the main ingredients.
Dice, peeled tomatoes,(Pear/Roma are best)
Dump garlic & tomatoes into hot oil.
When garlic just brown, add fresh parsley, basil, fresh rosemary*,
fresh bay leaf*. Salt & pepper.

*If using you are not using fresh rosemary, use powdered form; if
not using fresh bay leaf, discard
before serving or use powdered form.

   ORIENTAL

Chinese use ginger, garlic & sesame oil
Cilandro (leaves) or coriander (seed) same plant.
Serve Hot paste over sauteed Nappa cabbage, onions & bell peppers,
carrots, broccoli, etc.
1 tsp. soy sauce + hot paste (comes in a jar at a chinese place)
makes a good topping.

Variation:
Tofu, (squeeze out water & dry with towel), cut into 1/4" squares
Saute quickly in oil
Pour soy sauce or hot paste over tofu.
Good over rice, veggies, etc.

 Potato Soup :
2 large potatoes sliced very thin
1 carrots, sliced thin
1 small onion
2 small tomatoes
4 leaves Swiss chard, chopped
1 Tbl. olive oil
3 C. water
1 clove garlic, chopped
salt & pepper

 Potatoes Anna:
Cut potatoes very thin, like chips
Cut onions, very thin
Olive oil with parsley, salt & pepper
In oiled oven dish, layer potatoes, olive oil, onions & repeat
layers.
Cover & bake at 350 degrees. F.
It becomes like cake.

 Samari Grilled Veggies:
Veggies (whatever you have i.e., eggplant, pepper, zucchini, yellow
squash, onions, scallions) all
sliced in 1/2" thick.
Brush each slice with olive oil mixed with garlic, seasoning salt
& balsamic vinegar. Broil. Serve
on french bread as a sandwich.

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