Foods Recipes

----------TEMPEH------------ 1/2 c Water

2 ts Salt

1/2 ts Coriander, ground

1 Garlic clove, minced

1 pk Tempeh, cubed

1/4 c Cornstarch

Oil for deep frying -----Sweet & Sour Sauce----- 1 tb Oil

1 Onion, chopped

1 1/4 c Water

2 1/2 tb Honey

4 ts Soy sauce

1 tb White vinegar

1 tb Tahini

1/2 ts Grated ginger

1 Green onion, sliced

2 tb Cornstarch

Mix water*, salt (reduce if you want), coriander & garlic in a bowl. Dip tempeh chunks into bowl & then coat with cornstarch. Deep fry in hot oil till golden brown. Drain on paper towels & set aside. SAUCE: Heat oil in skillet & saute onion for 4 to 5 minutes. Add water, honey, soy sauce, vinegar, tahini, ginger & green onion. Bring to a boil. Dissolve cornstarch in 2 tb water & stir into sauce. Stir till thickened. Place tempeh chunks into the sauce & cook briefly over low heat till heated through. Serve over rice or pasta. Great hot or cold. * I usually save the mixture that I've used to dip the tempeh chunks & add enough water to make up to 1/2 cup. Adapted from Frances Moore Lappe, "Diet for a Small Planet".

1 lb Lasagna, Uncooked

2 (26 oz) Jars Pasta Sauce

1 pk (15 or 16 oz) Ricotta cheese

1 pk (10 oz) Frozen chopped,

-spinach, thaw & well drain 1 lb Shredded mozzarella cheese

-divided 1/2 c Grated Parmesan cheese

2 Eggs, beaten

Chopped parsley Prepare lasagna according to package directions, drain to medium bowl, combine ricotta, spinach, 1/2 cup mozzarella, parmessan and eggs; mix well in 15 x 9 inch baking dish. Layer 2 cups sauce, half the lasagna, half the remaining sauce, all of the spinach mixture, half the remaining mozzarella, remaining lasagna, and sauce. Cover. Bake in a 350 degree oven until bubbly about 45 minutes. Uncover. Top with remaining mozzarella and parsley. Bake 15 minutes. Let stand 10 minutes before serving. Refrigerate leftovers. 12 to 15 servings.

4 oz Bow-tie pasta, cooked

1 c Cherry tomatoes, halved

1/4 c Sliced black olives

----------------------------------DRESSING---------------------------------- 2 T Lemon juice

2 T Sunflower oil

Garlic powder Black pepper 1/2 Cucumber, sliced

4 Sliced radishes

2 T Roasted sunflower seeds

Combine salad ingredients. Mix together dress in jar and shake until blended. Pour over pasta mixture and toss lightly. Chill several hours or overnight, stirring occasionally. Sprinkle with additional sunflower seeds.

Plum tomatoes Rock Salt Olive Oil Rosemary Dried chilies Wash, halve and seed fresh plum tomatoes. Place on racks and bake in a 175 F (80 C) oven until wrinkled and dry, 16 to 18 hours. Sprinkle a thin layer of rock salt in the bottom of a jar. pack in the tomatoes and cover with olive oil, making sure the tomatoes are completely immersed. Add a sprig of rosemary or a couple of dried chilies to the oil, if desired. Store in the refrigerator for one month before using. Scatter the tomatoes into pasta sauces, chop them finely with olives for a salsa to serve with fish or mix them with cream cheese to make a spread for crackers. You can also give them away as gifts. Sun-dried tomatoes last indefinitely in the refrigerator.

1 c Sun-dried tomatoes

2 c Whipping cream

2 c Milk

4 oz Egg noodles

2 tb Olive oil, any kind

8 Eggs

1/2 ts Salt

1/4 ts Freshly ground pepper

1/2 lb Grated Cheddar cheese

1/2 lb Mozzarella cheese

- in 1/2-in pieces IF THE DRIED TOMATOES are packed in oil, drain them and pat them dry on paper towels. If dried tomatoes are not packed in oil, combine them with 1 cup of cream and let stand to soften for 30 minutes. Drain tomatoes, saving cream for later. Roughly chop dried tomatoes and place in a medium mixing bowl. Meanwhile, bring a pot of water to a boil on the stove over high heat, add the egg noodles and cook 4 minutes, keeping them al dente. Drain, place in mixing bowl with tomatoes and toss with 1 tablespoon olive oil. Grease an 8-by-10-inch baking dish with remaining olive oil. Preheat oven to 325F. In another bowl, combine eggs, reserved cream and remaining 1 cup milk, salt and pepper and beat well. Add the Cheddar and mozzarella cheeses to the noodles and mix. Add the cream mixture and pour into baking dish. Cover baking dish with aluminum foil and place in a larger pan filled with boiling water and place in oven until the pudding is set, about 35 minutes. The pudding is done when it has puffed slightly and a knife inserted in the center comes out clean. Remove from water bath and let rest for 5 minutes before serving.