Corn and Avacado Salad

from Judy Tsoukalas

16 oz. frozen corn
1 c (or can) canned black beans
1 c bell peppers (red or green), chopped
1 c red onions (chopped)
¼ c oregano (chopped) or 1 tbl. dried
½ small jalapeno (chopped)
3 avacadoes (chopped)
3 medium tomatoes (chopped)
4 limes (squeezed)
¼ c olive oil
¼ c red wine vinegar
1 tbl. garlic (chopped)
1 tbl. ground cumin
1 tbl. chili powder
½ tsp. salt
Hot sauce

Preheat oven to 400 degrees. Allow frozen corn to defrost in refrigerator overnight.
Place corn on cookie sheet, put in oven and roast about 15 minutes or longer, until browned. Stir together the lime juice, olive oil, vinegar, garlic, cumin, chili powder, and salt then add hot sauce to taste. In large bowl combine corn, beans, red/green pepper, onion, oregano and jalapeno. Add dressing and mix until combined.
When ready to serve cut up tomatoes and avacados and mix into salad.

Wild Rice and Cranberry Salad

From Cheryl Meng

Dressing:
Cider and balsamic vinegars
Olive Oil
Teaspoon sugar
Salt and pepper
Lemon juice, fresh squeezed

Salad:
Wild rice, cooked and cooled
Dried cranberries
Pecans
Lemon zest
Cilantro
Mandarin oranges, drained
Salt and lots of fresh ground pepper
Red or sweet onion, finely chopped

Mix altogether and enjoy!

Sesame Noodle Soup

from Gary Meier

1 Tablespoon sesame oil
1 Tablespoon fresh ginger, minced
1 Tablespoon minced garlic
1 cup (1 bunch) green onions, sliced
¼ lb. mushrooms, chopped
6 cups bok choi (1 bunch), stems and leaves, thinly sliced
12 cups water
10 or 11 vegetable bouillon cubes (to taste)
2 or 3 Tablespoons soy sauce (to taste)
8 oz. spaghetti, broken into small pieces
1 can (8 oz.) sliced water chestnuts, drained and chopped
Salt and pepper (+ dash cayenne) to taste

In large pot, prepare one cup veggie bouillon (or substitute 1 can veg. broth for 2 cups water/bouillon. Combine sesame oil, ginger, garlic, green onions, mushrooms and about ¼ cup of broth in large pot over medium heat. Cook, stirring frequently, adding more broth as needed about 5 minutes until onion is tender. Add remaining water/bouillon/broth, soy sauce and bok choi. Bring soup to boil and cook 15 minutes. Add spaghetti, reduce heat and cook covered 15 minutes or until spaghetti is tender. Add water chestnuts. Bring to boil again and cook 5 more minutes.

Shrimp and Cilantro Fried Rice

3 teaspoons peanut oil
1 1/2 teaspoons dark sesame oil
1/2 cup finely chopped carrot
1 1/2 teaspoons grated gingerroot
1/4 teaspoons red pepper flakes
4 cloves pressed garlic
6 cups cooked brown rice
1 1/2 cups salad shrimp
3 tablespoons soy sauce
3/4 cup chopped fresh cilantro

Heat the oils in a large non-stick skillet over medium-high heat; add carrot, gingerroot, crushed red pepper flakes, and garlic; sauté for 1 minute. Add cooked rice, and sauté for 2 minutes. Stir in shrimp, and soy sauce, sauté for 1 minute, or until heated through.

Remove from heat, and stir in cilantro

Winter Vegetable Cobbler

from Megan Mathieson

2 cloves garlic
2 med. onions (chopped)
2 celery stalks (sliced)
2 carrots (sliced)
1/2 cauliflower (broken into florets)
8 oz mushrooms (sliced)
14 oz can chopped tomatoes
1/4 cup red lentils
2 tbsp cornstarch
3-4 tbsp water
1 1/4 cups vegetable stock
2 tsp Tabasco sauce
2 tsp chopped oregano
1 can round biscuit rolls or homemade biscuits

Heat oil and fry garlic and onions for 5 min. add celery, carrots, and
cauliflower and fry for 2-3 more min. Add mushrooms, tomatoes, and lentils.
Mix cornstarch and water and add to the pan with the stock, Tabasco, and
oregano. Bring to a boil, stirring. Transfer to an ovenproof round dish,
cover and bake at 350, for 40 minutes. Remove and increase the temp. to 400.
Arrange the rolls around the edge and cook for a further 10-12 minutes,
until topping is golden.

Sunflower Brown Rice Burgers

from Bev McDowell

2 Tablespoons chopped fresh basil
1 clove garlic, minced
1 cup sunflower seeds
2 cups cooked brown rice
1 tomato, chopped very fine
½ cup finely grated carrot
½ cup finely chopped onion
¼ cup finely chopped green pepper
Salt and pepper

Preheat oven to 350. Form burgers. Arrange on an oiled baking sheet and bake for about 15 minutes on each side (turn carefully), or until browned. Serve on a bun with onion, lettuce, tomato.

Baba Burgers

from Bev McDowell

1 pound eggplant
3 cloves garlic, minced
½ cup whole grain bread crumbs
¼ cup sun-dried tomato bits
1 small onion, chopped
1 teaspoon basil
½ teaspoon oregano
½ teaspoon sea salt

Roast whole eggplant in 350 oven until soft – about one hour. Cool and peel. Chop fine.

Combine all ingredients. Refrigerate 3-4 hours until tomatoes are softened. Form into burger patties and bake for 10-12 in a 3750 oven. Serve on whole grain buns with tomato, lettuce and onion.

Spicy Mexican Lentil Soup

from Cheryl Meng

8 cups vegetable stock 1 teaspoon dried basil
2 cups dried lentils 1 teaspoon oregano
2 large onions, chopped ½ teaspoon thyme
½ cup molasses ½ cup chopped parsley
¼ cup soy sauce 2 teaspoons dried coriander
1 bay leaf 1 tablespoon cumin
¾ cup dried currents ½ teaspoon cardamom
¼ cup cider vinegar 6 cloves garlic, minced
2-3 tablespoons hot paprika 3 carrots, sliced
½ cup olive oil 1 green pepper, chopped
3 stalks celery, chopped
2-3 tablespoons tamarind paste
6 ounces tomato paste
1 large can chopped tomatoes

1) Place 3 cups stock, ½ the onion, molasses, soy sauce, bay leaf, and lentils in large soup pot. Bring to boil. Cover and cook on low heat 20 minutes. Add tamarind.
2) Soak currants in vinegar. Set aside
3) In skillet, warm olive oil. Add paprika. Add remaining spices and garlic. Sauté spices in oil 2-3 minutes. Spoon into lentils, leaving oil in skillet.
4) In same skillet, sauté remaining onion, carrots, pepper, celery, mushrooms until tender. Add to lentils.
5) Add remaining stock, tomatoes, tomato paste, lemon, currents and vinegar. Remove lid from lentil pot and cook uncovered another hour.
6) Serve with crusty French bread and butter.

Tofu Vegetable Quiche

from Bev McDowell

Finely chop and mix together in bowl:
1 onion
1 small green pepper
1 small carrot
1 small broccoli head (enough for 1 cup chopped)
1 small zucchini
½ cup frozen peas

Blend together:
2 10 oz. packages firm tofu
2 eggs (optional)
1 Tablespoon soy sauce
2 teaspoons honey
1 teaspoon prepared mustard
1 teaspoon ‘Mrs. Dash’

Place veggies in the bottom of a 9” oiled pie pan. Next layer 1 cup shredded cheddar cheese. Pour tofu mixture over top. Bake 40-45 minutes at 350 or until firmly set. Let cool 5 minutes before serving.

Granola

from Bev McDowell

Combine:
2 cups whole wheat flour
6 cups rolled oats
1 cup coconut
1 cup wheat germ
1 cup sunflower seeds
1 cup chopped walnuts

Heat in sauce pan:
½ cup water
1 cup canola oil
1 cup honey
2 teaspoons vanilla
½ teaspoon salt

Pour liquid over oat mixture and stir until well mixed. Spread out on cookie sheets and bake at 250 for about 1 hour; turn often. Store in tightly covered container.

Thai Noodle Salad

from Cheryl Meng

Dressing:
1 cup canola oil ¾ cup seasoned rice vinegar
¼ cup soy sauce ¼ cup peanut butter
1 tablespoon ground ginger 2 tablespoons sugar
Salt/pepper to taste 1 teaspoon red pepper flakes
2-3 cloves garlic

Blend with hand blender until smooth.

1 16 oz. package skinny spaghetti, cooked, rinsed, and drained
1 bunch basil, chopped
1 bunch cilantro, chopped
1 sweet onion, sliced finely
1 sweet red pepper, chopped
2 cups cherry or grape tomatoes
1 small can sliced water chestnuts
½ cup sesame seeds
Blanched fresh snow peas or asparagus
Salad shrimp or prawns

Toss altogether with dressing. Serve immediately.

Tabouleh

from Cheryl Meng

Soak 1 cup cracked wheat bulgur in 2 cups boiling water for one hour, covered. Add the following to taste:
1 bermuda onion, finely chopped
1 bunch fresh parsley, chopped
Several sprigs mint, chopped
1 pint cherry tomatoes
1 small jar marinated artichoke hearts, drained and chopped
1 cucumber, peeled and chopped
Stuffed green olives

Dressing: ½ cup olive oil, ¼ cup cider vinegar, juice of 1 lemon.

Mix altogether and serve chilled. Garnish with lemon zest.

Lentil Loaf

from a 7th Day Adventist Friend

• 1 cup dry brown lentils
• 2 1/2 cups water
• 1/4 cup soy milk
• 1 cup wheat and barley nugget cereal (e.g. Grapenuts TM)
• 1 (1 ounce) envelope dry onion soup mix
• 1/2 teaspoon poultry seasoning
• 2 eggs, beaten
• 1/2 cup chopped walnuts
• 1 cup seasoned dry bread crumbs
• 2 tablespoons vegetable oil
DIRECTIONS
1. Place lentils and water in a saucepan, and bring to a boil. Cover, reduce heat to low, and simmer until tender, about 30 minutes. Drain.
2. In a large bowl, mix together the cooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season with onion soup mix and poultry seasoning. Mix well using your hands, as the mixture will be very thick. Let stand for 30 minutes, or refrigerate overnight.
3. Place mixture in a casserole dish and top with ketchup. Bake at 350 for apx. 30 minutes. Or, heat oil in a large skillet over medium heat. Use an ice cream scoop to portion out balls of the lentil mixture. Drop the scoops into bread crumbs, and coat while flattening into patties. Fry burgers in the hot skillet until nicely browned on both sides, about 5 minutes per side, depending on the thickness of the patties.