Life in Scribbletown Love Among the Sticky.

Black Bean/Corn/Avocado Salad

Adapted from “Avocado Corn Salad” from Moosewood Restaurant Cooks at Home

For 2 servings (for more, double, quadruple recipe)

1 c fresh/frozen/canned corn

1 Tbsp veg oil (I use olive oil)

2 Tbsp water

1 tsp ground cumin

pinch of cayenne (can substitute red pepper flakes or leave out)

**

1 med avocado

2 Tbsp fresh lime or lemon juice

1/2 med red pepper

2 Tbsp minced red onion (I usually substitute scallions)

salt to taste

dash of Tabasco (if you like spicy things, go to town!)

1 can of black beans, drained and rinsed

chopped olives

In a skillet or saucepan, combine the corn, oil, water, cumin and cayenne. Cook, covered, on medium heat for 5 minutes. Uncover and cook for another minute or two until moisture has evaporated. Set aside to cool.

Slice the avocado in half and twist to remove pit. Cut into chunks and put in bowl. Gently stir in lemon/lime juice. Chop up the red pepper and add to bowl. Stir in all the rest of the ingredients including corn.

Serve immediately or chill for 30 minutes and then serve.
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Spinach Lasagne (adapted from The Moosewood Cookbook)

* Tomato Sauce (your own or two full jars of your favorite)
* 12 lasagne noodles (uncooked)
* Filling:
– 2 c ricotta
– 2 beaten eggs
– salt and pepper to taste
– 1/2 lb raw spinach (chopped)
– dash of nutmeg
– 2 Tbsp wheat germ
* 1 lb mozzarella (shredded)
* 1/2 c grated parmesan

Preheat oven to 375 degrees. In a 9×13″ pan:

1. Spread some sauce over the bottom of the pan.
2. Cover with a layer of noodles (1/3 of noodles)
3. Put 1/2 the filling over noodles in blotches.
4. Pour more sauce.
5. Sprinkle 1/2 the mozzarella.
6. Layer another 1/3 of the noodles.
7. Add remaining filling.
8. More sauce.
9. Add the rest of the mozzarella.
10. Layer final 1/3 of noodles.
11. All the rest of the sauce.
12. Sprinkle the parmesan over the top.

Bake for 45 minutes. Let stand for 10 minutes before serving.

*****

Pasta Verde (from New Recipes from Moosewood Restaurant)
-serves 4

2 Tbsp olive oil
3/4 c chopped onion
1 garlic clove, minced
3 c coarsely chopped raw spinach
1 c ricotta cheese
1 tsp fresh lemon juice
1 Tbsp fresh basil (1 tsp dried)
1/2 c chopped fresh parsley
1/4 tsp nutmeg
1/4 tsp black pepper
1/2 tsp salt
*
1 – 1 1/2 lbs pasta
*
freshly grated parmesan cheese
toasted and chopped almonds
chopped fresh tomatoes

Saute the onions and garlic in the oil until the onions are translucent. Rinse the washed, chopped spinach in a colander and then add it, still damp, to the onions. Cover the pan. When the spinach is wilted and still very bright green, puree the sauteed vegetables with the other sauce ingredients at medium speed in a blender or food processor. If you need to keep the sauce warm until the pasta is ready or if you reheat it later, use a double boiler to prevent curdling.

Cook and drain the pasta.

Toss the sauce with the hot, drained pasta in a warm bowl. Serve immediately, garnished with grated parmesan cheese and chopped tomatoes or almonds, if desired.

*****

Pesto Genovese (New Recipes from Moosewood Restaurant)
– serves 6

2 1/2 c firmly packed fresh basil, chopped
1 large garlic cloves, pressed
1/2 c chopped walnuts/almonds/pine nuts
1/2 c freshly grated parmesan cheese
1/2 c olive oil
salt to taste

Blend the basil, garlic, nuts and parmesan in a food processor or blender until well mixed. Add the olive oil in a slow, steady stream until a smooth paste is formed.

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Stained Glass Cookies (from simplyrecipes.com)
– makes 2 to 4 dozen cookies depending on size

1/2 c of butter
1/2 c sugar
1/4 c brown sugar
1 Tbsp molasses
1/2 tsp vanilla
1 egg
2 c flour
1/4 tsp salt
3/4 tsp baking powder
hard candies (life savers or jolly ranchers) separated by color and crushed

Pre-heat oven to 375 degrees. Line two baking sheets with parchment paper or foil and Pam spray.

In a large bowl, using an electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add molasses and vanilla, mixing until incorporated. Add egg and mix until light and smooth, about 1 minute on medium speed.

Sift together flour, salt, and baking powder. Fold dry ingredients into wet mixture. use electric mixer to blend just until flour is incorporated. Divide dough in half and flatten into two disks. Wrap disks in plastic wrap or waxed paper adn refrigerate at least an hour and up to 2 days.

Roll out one disk of dough and use cookie cutters to desired shapes. Place on cookie sheets. Cut out shapes in middle of cookies.

Use a spoon to sprinkle the crushed candy into the hollowed-out centers of the cookies, filling to the edges. Try to keep the candy within the centers. Any candy specks that fall on the cookie will color it.

Bake 9 to 10 minutes. The candy should be melted and bubbling and the cookies just barely beginning to brown. Remove baking sheets from oven and place on wire racks to cool. Allow cookies to cool on pans at least 10 minutes, otherwise the candy centers may separate from the dough. When completely cool, store cookies in an airtight container.

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Sesame Baked Tofu with Snow Peas and Almonds (from (The Moosewood Restaurant Kitchen Garden)

1 16-oz cake of firm or extra firm tofu
1 1/2 Tblsp dark sesame oil
1 Tblsp soy sauce

1/3 c almonds [whole or slivered or chopped – your preference]
2 c snow peas

Dressing:
1 1/2 Tblsp veg oil
2 tsp dark sesame oil
2 Tblsp rice vinegar
2 tsp grated fresh gingerroot
1/2 tsp ground coriander
1 tsp honey or brown sugar
1/4 tsp salt

Garnish:
1/2 c sliced scallions

Preheat oven to 350 degrees. Place tofu between two plates, weight the top plate with a heavy object [I use a bag of flour] and press for 15 minutes. Drain then cut the tofu into 1-inch cubes and arrange in a single layer in a baking dish.

Mix the sesame oil and soy sauce together [which I usually double], pour over the tofu and bake for 30 minutes.

At three intervals, turn the tofu with a spatula, being careful not to break the cubes [impossible!] so all the surfaces become browned and crisp [and even if they aren’t, it’s still good]. Transfer from the oven and let cool.

While the tofu is baking, spread the almonds on a separate baking sheet and toast in the oven for 5 minutes. Transfor from the oven and set aside to cool. Blanch the snow peas in boiling water for 30 seconds [or even a minute] and drain.

Combine all the dressing ingredients and toss gently with the tofu, snow peas and almonds. Garnish with the scallions and serve at once or chill for a couple hours.

[I serve this over rice.]

Variations: the snow peas can be substituted with asparagus, broccoli, green beans, or red and green bell peppers.

***

Peruvian Quinoa Stew (from Moosewood Restaurant Cooks at Home)

1/2 c quinoa
1 c water

2 c chopped onions
2 garlic cloves minced or pressed
2 Tblsp veg oil
1 celery stalk
1 carrot cut into slices on a diagonal
1 bell pepper chopped
1 c zucchini cubed
2 c undrained chopped fresh or canned tomatoes
1 c water or veg stock
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp chili powder
pinch of cayenne
2 tsp fresh oregano (1 tsp dried)
salt to taste

grated cheddar or Monterey Jack cheese (optional)
chopped fresh cilantro (optional)

Using a fine sieve, rinse the quinoa well. Place it in a pot with the water and cook, covered, on medium-low heat for about 15 minutes, until soft. Set aside.

While the quinoa cooks, in a covered soup pot, saute the onions and garlic in the oil for about 5 minutes for medium heat. Add the celery and carrots, and continue to cook for 5 minutes, stirring often.

Add the bell pepper, zucchini, tomatoes and water or stock. Stir in the cumin, chili powder, coriander, cayenene and oregano, and simmer, covered, for 10-15 minutes, until the vegetables are tender. Stir in the cooked quinoa and add salt to taste. Top with cilantro and grated cheese, if you wish. Serve immediately.

***
Quinoa and Sweet Potatoes (from Moosewood Restaurant Cooking for Health)

3/4 cup quinoa
1 Tblsp olive oil
1 c diced onions
1/2 tsp salt
2 c diced, peeled sweet potatoes
1 2/3 c water

Our favorite elaboration: 2 c finely chopped spinach, 2 Tblsp toasted pine nuts, 1 Tblsp minced scallions, 1 Tblsp lemon juice, salt and ground pepper.

Warm the oil in a covered saucepan. Add the onions and salt and cook on low heat, stirring now and then, until the onions are transparent, about 8 minutes. Add the sweet potatoes, water, and drained quinoa, cover, and bring to a simmer. Lower the heat and simmer gently for 15-20 minutes, until the sweet potatoes are tender and the liquid has been absorbed. Remove from the heat. Stir well and add salt and pepper to taste.

To prepare our favorite elaboration, just before removing from heat, stir in the spinach, pine nuts, currants, scallions and lemon juice. Let sit for 5 minutes. Season to taste with salt and pepper.

***
Pumpkin Cake (from The Moosewood Restaurant Kitchen Garden)

1 1/4 cups honey
4 eggs
1 c veg oil (I used half oil and half applesauce)
2 c of mashed cooked pumpkin or winter squash (one can of pumpkin – not “pie filling”)
1 1/2 c unbleached white flour (can substitute up to 1 c whole wheat pastry flour)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 c chopped walnuts

Frosting (optional)
8 oz cream cheese
1/4 c pure maple sugar

Preheat oven to 325 degrees. Lightly oil three 9-inch cake pans.

Cream together the honey, eggs, oil, an dpumpkin. In a separate bowl, sift together the dry ingredients and then add to the wet mixture, stirring until smooth. Fold in the nuts. Pour the batter into the prepared pans. Bake for 25-35 minuts, until the edges pull slightly away from the pan and the top springs back when pressed. Cool the layers on wire racks.

Frosting: whip the softened cream cheese with the maple syrup until light and fluffy. When the cake has cooled, spread the frosting between the layers and on the top and sides.

*******

Green Beans with a Crunchy Peanut-Lemon Coating
(adapted from The Vegetable Dishes I Can’t Live Without – Molly Katzen)

1 1/2 c peanuts, salted or lightly salted
2 Tblsp canola or peanut oil
2 Tblsp minced fresh ginger
1/2 tsp grated lemon zest + the juice from the lemon
1 Tblsp minced garlic
1/4 tsp salt (less if peanuts are salted)
1 lb fresh green beans – trimmed and cut into 1″ pieces
red pepper flakes, to taste

1. Grind up peanuts in a blender to make a coarse meal. Set aside.

2. Place a large, deep skillet over medium heat. Add 1 Tblsp of oil and swirl to coat the pan. Add the giner and saute for a minute or two then add crushed peanuts plus the lemon zest and garlic. Cook over medium-low heat for about 5-10 minutes, stirring often, until the peanuts are lightly toasted. Transfer mixture to a bowl. If peanuts are unsalted, add some salt to mixture. Set aside.

3. Wipe out the pan with a paper towel and return it to stove over med heat. Add another tblsp of oil and swirl to coat pan. Turn up the heat, add the green beans, and stir-fry over high heat for about 5 minutes. Sprinkle with a little salt and a big pinch of red pepper flakes.

4. Stir-fry just a few minutes longer, or until the beans are tender-crisp. Add the peanut mixture and the lemon juice, tossing everything together. Serve right away.

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Perfect Pesto Potato Salad (adapted from La Dolce Vegan)

Pesto Sauce:
1 1/2 c fresh basil
1/4 c pine nuts (I used walnuts)
2 garlic cloves
1/4 tsp salt
1/4 tsp ground black pepper
1/4 olive oil
[I added 1/4 c grated parmesan which removes it from the Vegan category.]

Salad:
2 lbs new potatoes, cubed
1/2 lb green beans, cut into 1-inch pieces
4 to 6 sun-dried tomatoes, finely chopped [I added a pint of cherry tomatoes instead]
2 Tblsp balsalmic vinegar

[I adjusted the directions a bit from the original which didn’t mention anything about cooking the green beans, so below is what I did.]

Puree all pesto ingredients in a blender or food processor. Boil potatoes until easily pierced with a fork, about 8-10 minutes. Drain, run cool water over them and drain again. Place in large serving bowl and mix with pesto. Boil green beans for 5-6 minutes. Drain and coat with balsalmic vinegar. Add to bowl. Add tomatoes and mix well.

*****

Quick Ginger Carrot Soup (from La Dolce Vegan)

1 small onion, chopped
1 Tblsp of olive oil
1 small potato, cubed
2 large carrots, chopped
2 inches fresh ginger, grated (I sliced mine thinly)
2 c veg stock or water
1/4 tsp salt
1/2 tsp pepper

In a soup pot, saute the onions in oil until translucent. Add the potatoes, carrots and ginger and saute for 2-3 minutes, stirring constantly to avoid sticking. Add the stock, salt and pepper. Bring to a boil and then reduce heat. Simmer for 15-20 minutes. With a hand blender or a food processor, blend/puree half to 3/4 of the soup until smooth. Return to pot, reheat and serve. Makes 2 large or 4 small servings.

*******
Cheddar Corn Muffins (adapted from Quick Vegetarian Pleasures)
–makes 12 muffins

1 c unbleached flour
1 c yellow cornmeal
1 Tblsp baking powder
1/2 tsp salt
1/4 c sugar
1 large egg
1 c milk (I used soy milk)
4 Tblsp unsalted butter, melted
1 c grated extra-sharp cheddar cheese

Preheat the oven to 425 degrees. Oil the insides of a muffin tin.

In a large bowl, combine flour, cornmeal, baking powder, salt and sugar.

In a medium bowl, beat the egg. Beat in the milk and melted butter. Combine with the dry ingredients until just evenly moistened. Do not overmix. Stir in the cheese.

Immediately spoon the batter into the muffin cups.

Bake 17 mins or until a knife inserted in the center of a muffin comes out clean.

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Quick Pumpkin and Corn Chowder
(from Main-Course Vegetarian Pleasures)

2 med/large leeks
1/4 c olive oil
2 carrots, finely diced
10 c vegetable stock (or water)
2 med boiling potatoes, finely diced
1 1/2 tsp salt
generous seasoning of black pepper
1/4 tsp ground cloves
dash of cayenne
2 16-oz cans of pumpkin
1/2 c heavy cream (or soy milk)
2 c fresh or frozen corn kernels
minced parsely for garnish

Cut the root ends off the leeks. Cut a slit vertically along the entire length of each leek, cutting almost all the way through to the back. Rinse the leeks under cold running water, flipping through each layer to look for any hidden dirt. Thinly slice the white part of each leek plus about 3 inches of the green part. You should have about 3 cups.

Heat the olive oil in a large stockpot over med heat. Add the leeks and carrots and saute for 15 minutes. Pour in the stock/water and bring to a boil. Add the potatoes, salt, pepper, cloves and cayenne; cook the soup for 30 minutes.

Place the pumpkin in a large bowl. Ladle about a cup of the soup onto the pumpkin and stir it together to liquefy it. Pour it into the soup along with the cream/soy milk and corn. Cook 5 more minutes. Serve with minced parsley on top.

*****

Oatmeal, Raspberry and Peach Snack Bars

1/2 c orange juice
2 Tblsp cornstarch
2 Tblsp + 1/2 c brown sugar (divided)
1 1/2 c frozen or fresh peaches
1 1/2 c frozen or fresh raspberries (I could find them so I bought a bag of “mixed berries)
1 1/2 c quick rolled oats
3/4 c all-purpose flour
1/2 c butter or marg, softened
1 tsp baking soda
1 large egg, lightly beaten

In a medium sauce pan, whisk together the orange juice, cornstarch and 2 Tblsp of brown sugar. Add the berries and peaches and stir over medium-high heat until the mixture is simmering and thickened, about 5 minutes. Remove from heat.

Heat the oven to 350 degrees. Coat a 7×11″ (or 9×9”) baking dish with oil or cooking spray.

In a large mixing bowl, combine the oats, flour, 1/2 c brown sugar, butter and baking soda. Mix together with a fork (or fingers) until the dough is crumbly but beginning to hold together. Set aside 1 c of the mixture.

Mix the egg into the dough remaining in the bowl. Transfer the dough with the egg to the prepared baking dish and press it evenly over the bottom. Spread the fruit filling on top, then sprinkle the reserved crumb mixture over it.

Bake for 30-35 minuts or until lightly borwned and bubbling. Transfer the dish to a wire rack to cool completely. Cut into 16 bars.

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Summer Sauce for Pasta (New Recipes from Moosewood Restaurant)

6 ripe tomatoes, chopped
2 c sliced mushrooms (8 oz)
6 to 8 oz mozzarella cheese, cubed, grated or sliced in thin strips
1/2 c chopped fresh basil
2 garlic cloves (minced)
1/2 c olive oil
1 tsp salt

Mix everything in a big bowl and let sit for an hour. Ladle over hot pasta and garnish with grated parmesan.

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Lime Dressing for Vegetables

Pour this over steamed vegetables of your choice:

1 Tblsp dark sesame oil
1 Tblsp soy sauce
2 tsp honey
3 Tblsp lime juice (1 lime)
salt and black pepper to taste
Dash of Tabasco or chili oil

****

Peanut Butter Bread (from Kids Can Cook)
makes one loaf

Oil a 9×5 inch loaf pan. Heat the ove to 350 degrees.

Measure into a bowl and set aside: 2 c flour and 2 tsp baking powder.

Stir well to mix: 1/2 c peanut butter and 1/4 c honey.

When well mixed, stir in flour. Mix well and add 1 c milk or soymilk.

Stir until milk is well mixed and then spoon batter into loaf pan.

Cook for 45 to 50 minutes.

******

Monkey Pull Apart Bread (from Kids Can Cook)
makes 1 tube pan “loaf” of bread

Combine in a medium bowl, and let sit for 10 minutes: 1 Tbsp of dry yeast and 1/2 c warm water.

Add and stir well:
* 1/4 c canola oil
* 1 tsp salt
* 1 1/2 c whole wheat pastry flour
* 1/3 sugar
* 2 c white unbleached flour
* 1/4 c milk (my addition)

Turn out the dough on a floured surface and knead until smooth. Put dough in a large, oiled bowl and turn it around to coat with oil. Cover with a towel and let rise in a warm place for 1 hour or until double in size. Oil a tube pan (or bundt cake pan) and set aside.

Mix together and set aside:

* 3/4 c brown sugar
* 1/2 c chopped walnuts
* 1 tsp cinnamon

Pour a little oil in a saucer. Punch down dough and shape into balls the size of golf balls. Dip each ball in the oil, then roll in the sugar mix. Put into the tube pan in a single layer, barely touching. Place any additional balls on top. Pour remaining sugar mix on top of balls.

Cover the pan and let rise 45 min. Heat oven to 375 degrees. Bake for 40 min. Remove and place a plate over the top of the pan. Using potholders, carefully turn the pan upside down onto the plate. The monkey bread should come out after a minute or so.

******

Perfect Chocolate Cake
(also known as Bunny Cake – if you cut it into a bunny shape) – from New Recipes From Moosewood Restaurant

Makes a 3-layer 9-inch cake

1 c cocoa (unsweetened)
2 c boiling water
2 3/4 c unbleached white flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 c butter or margerine
2 1/2 c sugar
4 eggs
1 1/2 tsp vanilla extract

Preheat oven to 350 degrees. Butter and flour 3 9-inch round cake pans.

Combine cocoa with boiling water, stirring until smooth. Cool completely. Sift together the dry ingredients. In a large bowl, beat together the butter, sugar, eggs and vanilla. Add the dry ingredients alternately with the cocoa mixture to the creamed mixture. Do not overmix. Blend just enough to moisten the dry ingredients.

Pour batter into the cake pans and bake for 25 to 30 minutes. Cool in teh pans for 10 minutes and remove to cool completely before frosting.

Add frosting of choice in liberal amounts.

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Maple Syrup Cake

2 c of cake and/or pastry flour
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
2/3 c shortening (I used margerine)
2/3 c lightly packed brown sugar
2 eggs
1/2 tsp maple flavoring (I used vanilla)
3/4 c buttermilk (I used 1/2 c soy milk + 1/4 c plain yogurt)
1/2 c maple syrup

Preheat oven to 350 degrees. Grease two 8″ round cake pans – line bottoms with waxed paper.

Sift flour, salt, baking powder and baking soda together.

Cream shortening, then add brown sugar and beat until light and fluffy.

Add eggs and maple flavoring and beat.

Combine buttermilk and maple syrup.

Stir dry ingredients into creamed mixture, slowly, and mix well.

Pour into prepared pans. Bake at 350 degrees for 30-35 min until cake springs back when touched.

(recipe offers no icing suggestions.)

*********

Glorious Cheese Ball

Serves any number of brave souls. Might last forever!

4 cups of shredded Cheddar cheese
6 oz of cream cheese
1/3 cup of mayonnaise
2 tsp sherry flavoring
1 tsp of Worcestershire sauce
1/8 tsp onion salt
1/8 tsp garlic salt
1/8 tsp celery salt
1/2 cup of chopped ripe olives
1/3 cup minced dried beef
1/3 cup mince fresh parsley

Variation: substitute finely chopped pecans for the beef (you’ll be glad you did!)

Combine everything except olives, beef/pecans and parsley until smooth. Add olives. Chill until firm. Shape into a ball. Combine beef/pecans and parsley. Roll ball in the mixture. Cover and chill. Put in place of prominence on table. Dare your guests to partake!

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Sesame Tofu with Spinach (from Moosewood Restaurant Simple Suppers)

Serves 4

1 cake firm tofu (16 oz)
¼ c sesame seeds
2 Tblsp dark sesame oil
2 Tblsp soy sauce
a few drops of Tabasco or other hot pepper sauce
2 tsp veg or olive oil
3 garlic cloves, chopped
10 oz fresh baby spinach
salt and pepper

Slice the block of tofu lengthwise into 4 rectangular slabs. Then slice the slabs in half to make 8 roughly square pieces. Spread the sesame seeds on a plate. Press all of the surfaces of each tofu square into the sesame seeds to coat evenly.

Heat the sesame oil in a large skillet on medium heat. Arrange the tofu squares in a single layer in the skillet and cook for about 5 minutes. With a spatula, carefully turn them over and cook for about 5 minutes on the other side. Add the soy sauce and hot pepper sauce, turn the tofu squares over and cook for another minute, until most of the liquid is absorbed. Transfer the tofu to a plate, leaving the stray sesame seeds in the pan.

Add the oil and the garlic to the skillet and sauté for about 30 seconds, until golden. Add the still damp rinsed spinach and cook for a minute or two, stirring constantly until wilted but still bright green. Season with salt and pepper.

Place spinach on a platter and top with tofu.

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Anadama Bread (from Moosewood Restaurant Daily Special)

Makes 2 loaves.

2 c water
2 c milk or soy milk
2 c yellow cornmeal
½ c brown sugar, packed
1 c warm water
¼ c unsulphured molasses
2 packages of dry yeast (2 Tablespoons)
12 – 13 c of unbleached white flour
½ c canola or other vegetable oil
2 Tablespoons of salt

Bring water and milk to a boil in a saucepan; stir in the cornmeal and brown sugar and set aside to cool a bit.

In a small bowl, stir together the warm water and molasses and dissolve the yeast in it. When the cornmeal mush has cooled to 105 – 115 degrees, transfer it to a large bowl and stir in the yeast mixture.

Stir in 2 cups of flower and beat 100 strokes. Cover the bowl with a damp cloth and set it aside in a warm place to rise until the mixture bubbles, about 45 minutes. This is the “sponge.”

Stir the oil, salt, and 7 – 8 cups of the flour into the sponge to make a stiff dough, mixing well. Generously dust a board (or counter top) with the remaining flour. Turn the dough onto the counter/board and knead it until elastic, about 10 minutes. The dough may be sticky; lightly oiling your hands will be helpful.

Oil the bowl , return the kneaded dough to the bowl, and flip it over to lightly coat with oil. Cover the bowl with a damp cloth and set aside in a warm place until the dough has doubled in size, 45 – 60 minutes.

Punch down the dough and turn it out onto a lightly floured. Slice it into halves and shape each half to fit a 5x9x3” loaf pan. Lightly oil the two loaf pans, place the dough in them, cover, and let rise in a warm place until doubled, 30-45 minutes.

Preheat the oven to 350.

Bake loaves for about 40 minutes or until golden and hollow sounding when tapped on the bottom. Cool on wire rack. Brush the tops of the loaves with a little melted butter, if desired.

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World’s Best Banana Bread (adapted from Joy of Cooking)
makes one loaf

Mix together in a bowl:
1 3/4 c flour
2 1/4 tsp baking powder
1/2 tsp salt
1 tsp cinnamon*
1/2 tsp nutmeg*

Blend in another bowl:
1/3 c margerine
2/3 c sugar
3/4 tsp grated lemon peel (* optional; you can instead add the cinnamon and nutmeg above)

Beat in to marg/sugar mix:
2 eggs
1 tsp vanilla
2 – 3 over ripe bananas (however many you’ve got rotting in your fruit bowl)

Mix the dry ingredients into the wet and pour the batter into a greased loaf pan.

Bake at 350 degrees for about 50-60 mins or until knife inserted into middle comes out clean.

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Tangy Black Bean Salad (taken from La Dolce Vegan)

2 cans black beans, drained and rinsed
1 can of corn, drained
1 small red bell pepper
1 green bell pepper
1 small red onion or equivalent scallions
1 tsp ground cumin
1 Tbsp olive oil
2 Tbsp balsamic vinegar
¼ tsp salt

Mix everything together in a big bowl and refrigerate for an hour before serving.

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Fresh 5-Minute Basil Tomato Sauce (from La Dolce Vegan)

4 med tomatoes, roughly chopped (or equivalent amt of cherry tomatoes, halved)
2 Tbsp olive oil
2 garlic cloves, chopped
¼ c fresh basil, tightly packed
½ tsp salt
½ tsp ground black pepper

Blend everything together in a food processor or blender. Toss with hot pasta and serve. Add ½ c shredded parmesan cheese if desired.

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Tofu Pesto

Serves 4

1 medium tomato, chopped
2 garlic cloves
2 c chopped firmly packed fresh basil
½ c olive oil
1 cake of firm tofu, pressed & cubed (recipe also says “blanched” but I’ve never done this)
½ tsp salt
½ Tblsp of miso
½ Tblsp of lemon juice
1 c almonds, chopped

Blend all ingredients in a blender or food processor. Puree until smooth. Add to hot pasta. Top with grated parmesan.
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Ramatuelle Pasta Sauce
Serves 4

3 large garlic cloves
1/3 c chopped onions
1 c packed fresh basil leaves
5 or 6 large ripe tomatoes, chopped
½ c olive oil
Salt and pepper to taste

Blend garlic, onions, basil and tomatoes in a food processor. Add olive oil, salt and pepper and blend until smooth. Served at room temperature over hot pasta. Top with grated parmesan.

(New Recipes from Moosewood Restaurant)
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Cold Oriental Noodles with Peanut Sauce

Serves 4

1 pound of spaghettini
4 Tblsp sesame oil

½ c peanut butter
1/3 c tamari soy sauce
3 Tblsp Chinese rice wine or sherry
1 Tblsp water
1 ½ Tblsp rice vinegar or other vinegar
1 Tblsp vegetable oil
1 Tblsp firmly packed light brown sugar
3 garlic cloves
1 tsp minced fresh ginger
½ tsp crushed red pepper flakes

1 cucumber (optional), peeled, cut lengthwise, seeded and julienned
4 scallions, thinly sliced

Cook spaghetti al dente. Drain and rinse under cold water. Drain and toss noodles with half of the sesame oil. Cover and chill until ready to combine with peanut sauce.

Combine remaining 2 Tblsp of sesame oil with all the other ingredients except the cucumber and scallions. Mix well. Can be kept in the refrigerated, covered, up to 24 hours before using.

Toss noodles with sauce and add cucumbers and scallions.

(I also sprinkle sesame seeds on top.)

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Capellini with Tomato Pesto

Serves 4

1/3 c pine nuts
6 oz can tomato paste
½ c minced fresh parsley
¼ c finely chopped fresh basil or 2 tsp dried
1/3 c olive oil
½ c grated parmesan cheese
2 garlic cloves, pressed or minced
Pepper to taste
1 lb vermicelli or spaghettini (or whatever pasta you have in the house – it really doesn’t matter)

Lightly toast pine nuts at 350 degrees for about 5 minutes.

Combine pine nuts and all ingredients (except pasta) in a bowl (or blend in a food processor).

Cook pasta until al dente. Add 2 Tblsp of pasta water to sauce. Drain pasta and return to pot. Mix in sauce.

(Quick Vegetarian Pleasures)

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Quick Linguine with Spicy Artichoke Sauce

Serves 4

1 Tblsp olive oil
6 garlic cloves
¼ tsp crushed red pepper flakes
1 28-oz can plum tomatoes (or regular ones), finely chopped and well drained
½ tsp dried basil (or fresh, if you have it)
½ tsp dried oregano (or fresh, if you have it)
½ tsp salt
1 lb linguini
1 6-oz jar marinated artichoke hearts (I usually just buy the bigger jar)
¼ minced fresh parsley
Grated parmesan cheese

Heat oil in large skillet over medium heat. Add garlic and pepper flakes and cook 2 minutes. Stir in the tomatoes, basil, oregano, and salt and stir often for 15 minutes.

Cook pasta until al dente.

Add the artichokes and their marinade to the sauce. Stir in the parsley. Simmer for 5 minutes.

Drain the pasta and return to pot. Toss with sauce and serve with parmesan cheese.

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Quick Tortellini with Broccoli, Walnuts and Olives

Serves 4

¼ c olive oil
6 garlic cloves
¼ tsp crushed red peppers
½ c chopped walnuts
1 large bunch broccoli, cut into small florets (you can also peel and dice the stems; I hate broccoli stems so I usually toss them)
1 lb fresh or frozen cheese tortellini
12 kalamata olives, pitted and quartered (I use pedestrian olives)
¼ tsp salt
Grated parmesan cheese

Bring a large pot of water to boil.

To make sauce, heat the oil in a large skillet over medium heat. Add the garlic, red pepper flakes, and walnuts. Saute, tossing often, for 5 minutes. Stir in the broccoli with ½ cup of water. Cover the pan and cook until tender yet still bright green – about 5 minutes.

Drop tortellini in the boiling water and cook for 5 minutes. Drain thoroughly in a colander.

Mix the tortellini into the broccoli sauce along with the olives, salt and parmesan cheese.

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Quick Cavatelli Puttanesca

Serves 4

2 Tblsp olive oil
6 garlic cloves, minced
¼ tsp crushed red pepper flakes
1 green pepper, finely diced
1 28-oz can whole tomatoes, drained and finely chopped with their own juice
8 – 10 black olives, quartered
Pepper to taste
2 tsp capers (I despise capers so I leave these out)
1 lb of frozen or fresh cavatelli (or ravioli)
Grated parmesan cheese

Bring a large pot of water to boil.

Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 2 minutes, stirring often. Add the green peppers and cook 5 minutes.

Stir in the tomatoes, olives, capers and black pepper and cook 15 to 20 minutes, or until sauce has thickened and the green pepper is very tender.

Cook the cavatelli according to package directions. Drain thoroughly in a colander and return to pot. Stir in sauce and top with cheese.

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Zucchini Bread

(adapted from Zucchini Bran Bread – Quick Vegetarian Pleasures)

3 large eggs

1 ½ c sugar

1 Tblsp vanilla

¼ c oil

¾ c of applesauce

4 c of grated zucchini

2 c unbleached flour

½ c whole wheat flour

1/3 c wheat germ (or bran)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 c chopped walnuts (optional).

Preheat oven to 350 degrees. Oil and flour two loaf pans. In a large bowl, beat the eggs and sugar until light and fluffy. Beat in vanilla, applesauce and oil, then stir in the zucchini. In a medium bowl, thoroughly combine the remaining ingredients. Stir into the zucchini mixture just until evenly moistened. Scrape into the prepared pans. Bake 50 minutes or until a knife inserted in the center of a loaf comes out clean. Let sit 5 minutes before turning out onto a wire rack. Cool completely before slicing. Makes two loaves.