1 Onion, chopped
½ Green pepper, diced
2 Ribs Celery, diced
1 Clove garlic, minced
1 lb Okra, sliced, fresh, frozen
1 lb Tomatoes, fresh, or canned
2 cups Corn, fresh, frozen, canned
1 teaspoon Vegetable Bouillon granules
½ cups White Grape Juice
½ cups Water
¼ teaspoon Tabasco sauce
¼ teaspoon Paprika
2 tablespoon Fresh chopped parsley
1 tablespoon Basil or Rosemary, minced
Method: In a large heavy stew pot, place bouillon and ½ C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours) Serve in bowls over hot rice.
Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.
Yield: 8 servings
3 (10 ounce) packages frozen chopped spinach, thawed and drained
2 tablespoon olive oil
1½ cups chopped onion
3 tablespoon minced garlic
4 can stewed tomatoes
1/3 cups tomato paste
½ cups chopped fresh basil
½ cups chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 package lasagna noodles
2 lb firm tofu
2 tablespoon minced garlic
¼ cups chopped fresh basil
¼ cups chopped parsley
½ teaspoon salt
ground black pepper to taste
Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
Preheat the oven to 400 degrees F (200 degrees C).
Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together. Mix well.
Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1½ cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1½ cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
Cover the pan with foil and bake the lasagna for 30 minutes.
Berry Almond Bundt Cake
2 cups Unbleached all-purpose flour
¾ cups Cornmeal
1 teaspoon Cream of tartar
2 teaspoon Baking soda
1 cups Light soy milk
2 teaspoon Lemon juice
2 tablespoon Egg replacer, -=OR=-
½ cups Water
1 cups Natural applesauce
1½ cups Brown sugar
1/3 cups Light corn syrup
1 teaspoon Vanilla extract
1 teaspoon Almond extract
2 cups Dried cranberries
¾ cups Ground almonds
Preheat oven to 350F. Grease and flour a bundt pan.
Sift together flour, cornmeal, cream of tartar, baking soda and salt in a large bowl. Set aside.
Mix soy milk and lemon juice and set aside.
Whisk egg replacer and water until light and foamy. Set aside.
Mix applesauce and brown sugar in a medium-size bowl. Beat in egg replacer, corn syrup and extracts.
Add applesauce mixture and soy milk alternately to dry ingredients, mixing after each addition.
Fold in cranberries and almonds.
Pour into prepared pan and bake until a toothpick inserted into cake comes out clean, about one hour. Let cool for 10 minutes and invert onto a serving plate to finish cooling.
Drizzle cooled cake with an icing glaze or sprinkle with powdered sugar.