Recipes for Vegetable Dishes

Cut squash in half; remove seeds. Place squash cut side down in water.

Cook at 350°F for 30 minutes. Pour off water. Turn over, add a knob of butter and sprinkle with brown sugar and cinnamon; cook at 375°F for 30 minutes or until tender.

You can also microwave: Cover with plastic wrap, cook on HIGH for approx. 8-10 minutes until tender. Let stand 5 minutes.

"Si Señor" Brand Acorn Squash Label.

BBQ Australian 20mins

Serves 4 Hot Vegetable Barbecue Accompaniment Gluten Wheat Dairy-free Eggless Australia Oceania

• Ingredients:
• 4 Large Tomatoes
• Salt and Black Pepper
• 4 large tinned Anchovy Fillets, drained
• 1 heaped tbsp Freshly chopped Parsley
• Olive Oil

Instructions:

1. Halve the tomatoes cut side up, place on a large piece of double thickness foil, season with pepper.
2. Divide the chopped anchovies and parsley between each tomato, drizzle with each with olive oil then place another piece of foil over the top and seal the edges to make a parcel.
3. Place over hot coals for 10-15 minutes or until just softened. Serve immediately.

Recipe courtesy of recipes4us.co.uk

Brussels Sprouts Gratin

An English recipe, brought over the Pond. The Bubble and Squeak refers to the bubbling and squeaking ("hissing") sound of the cabbage as it's cooking in the skillet!

• 2 cooked potatoes
• 4 cups blanched, shredded cabbage
• 1 cup chopped onions
• ½ cup shredded corgettes (zucchini)
• 3 slices bacon, cooked until crisp (reserve fat in skillet); drained and crumbled

Break up potatoes in a large bowl. Add cabbage, chopped onions, shredded zucchini, and crumbled bacon. Mix well and season.

Heat up the skillet with the reserved bacon fat until very hot. Pour cabbage mixture into skillet and cook for about 20 minutes. Invert on platter and serve immediately.

Cabbage Casseroles

Recipe contributed by Bernice (Toni) Layton, Murrieta, California

• 6 medium zucchini, cut up in large chunks
• 1 medium onion, sliced thinly
• 15 oz. can creamed corn
• 1 small can salsa (Herdez is good)
• 2 cups grated longhorn cheese

Boil zucchini and onion until tender/crisp. Add cream corn and salsa and cook 5 minutes more. Add longhorn cheese. Put in a baking dish and bake 350°F oven for 10 minutes; or until cheese melts

Cauliflower Cheddar Gratin

Fiona Beckett The Guardian, Saturday 18 September 2010 An instant, simple and warming veggie curry for cold weather. Serves: 1-2Cooking time: 15 mins

• 2 tbsp light olive or vegetable oil
• 1 medium to large onion, peeled and roughly chopped
• 2 cloves of garlic, peeled and crushed
• 1½ tsp ground turmeric
• 1 tsp ground cumin
• ¼ tsp chilli powder, hot paprika or a shake of hot pepper sauce
• ½ a 400g can of chopped tomatoes, or 200ml passata
• 1 x 400g can of chickpeas, drained and rinsed
• 2 handfuls of spinach leaves, shredded
• 1 heaped tbsp fresh coriander leaves, chopped
• Small carton of unsweetened plain or soy yoghurt
• Naan or pitta bread to serve

Heat the oil in a frying pan and fry the onion for about 4-5 minutes until soft. Stir in the garlic and spices and fry for a few seconds, then tip in the tomatoes and break them up with a wooden spoon, spatula or fork. Bring to the boil, add the chickpeas, cover the pan and simmer for 7-8 minutes. Chuck in the herbs (or spinach) and cook for another couple of minutes. Add salt to taste. Serve with a dollop of yoghurt and some warm pitta bread or naan.

Tip: Other shredded greens can be used in place of fresh herbs to add a splash of colour – and a bit of veggie goodness – to a dish.

guardian.co.uk © Guardian News and Media Limited 2010

This combination of vegetables is particularly good as an accompaniment to rice casserole dishes. Add a few toasted slivered almonds as a variation.

• 1 package (10 oz.) frozen peas
• ½ cup hot water
• 1 teaspoon Chicken Seasoned Stock Base or 1 chicken bouillon cube
• 1 cup light cream
• 3 Tbs. butter
• 1 Tb. Arrowroot
• 1 can (5 oz.) water chestnuts, drained and sliced
• 1 Tbs. soy sauce
• Fine Grind Black Pepper

Cook peas in hot water and Stock Base or Bouillon Cube until tender. Drain; reserving liuid. To the liquid add enough light cream (approx. 1 cup) to make 1-½ cups liquid. Melt butter in saucepan; remove from heat and stir in Arrowroot. Add reserved liquid and cook over low heat, stirring constantly, until thickened and smooth. Add water chestnuts to cream sauce, along with the cooked peas. Season with soy sauce and pepper to taste. Heat thoroughly and serve hot. Makes 6 servings.

From "The Spice Islands Cook Book, 1968, Menlo Park, CA.

Recipe courtesy of Aaron McCargo, Jr. "Big Daddy" - Food Network

Creamed Sweet Peas:

• 2 tablespoons butter
• 1 teaspoon red pepper flakes
• 1 tablespoon chopped garlic
• 1 small onion, diced
• 2 tablespoons all-purpose flour
• 1-1/2 cups milk
• 1 pound frozen sweet peas, thawed
• 2 tablespoons grated Parmesan
• 1 teaspoon chicken bouillon
• Pinch salt
• 1 teaspoon cracked black pepper

Crispy Shallots:

• 1/4 cup all-purpose flour
• 1 tablespoon kosher salt, plus more for seasoning
• 1 tablespoon cracked black pepper
• 1 tablespoon paprika
• 2 shallots, peeled and cut into 1/8-inch thin rings
• 1/4 cup olive oil

Creamed Sweet Peas: In a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots.

Crispy Shallots:

1. Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour.
2. In a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste.

Recipe courtesy Sunny Anderson, Food Network 2009

• 4 tablespoons unsalted butter, plus more for pan
1/2 red onion, chopped
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 2 teaspoons red chili flakes
• 1- 3/4 cups heavy cream
• 1 cup shredded Parmesan
• 1 teaspoon ground nutmeg
1/2 cup sour cream
• 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1/2 cup packaged fried onions (recommended: French's)

Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes.

Creamy Carrot Casserole

Recipe from recipesource.com. From: ucismas@issc.unocal.com. 9/26/1994. Formatted by Sue Smith TXFT4 @Prodigy.com.

Recipe via Meal-Master (tm) v8.01

• 1 (13-oz ) can garbanzo beans, drained
• 1 Onion, cut in fourths
• 2 Cloves garlic
• 4 sl Fresh white bread, cubed
• 1/4 t Cumin seeds
• 4 sm Dried red chilies, crushed
• 1 T Chopped fresh parsley
• Salt and freshly ground Pepper to taste
• 1 Egg, beaten
• 1/3 c Dry fine bread crumbs
• Vegetable oil for deep frying
• 4 Pieces pita bread, warmed
• Shredded lettuce
• Onion slices
• Tomato slices

From _The Book of Hot & Spicy Foods_ by Louise Steele.

Process Garbanzo beans, onion, garlic, bread, cumin, and chilies in a blender or food processor until smooth, then spoon mixture into a bowl. Add parsley salt, pepper and egg; mix well. Form in 8 balls and coat in bread crumbs. Flatten balls slightly to form oval shapes.

Half fill a deep fryer or sauce pan with oil; heat to 375F(190C) or until a 1/2-inch cube of day-old bread browns in 40 seconds. Fry Falafel, a few at a time, 3 minutes or until golden brown. Drain on paper towels. Cut pita bread in half and open to form pockets. Put 1 Falafel into each pocket with lettuce, onion, and tomato slices and serve hot. Make 8 servings.

Comment From: darsie@ece.ucdavis.edu (Richard Darsie): Falafel is a wonderful food, one of our favorites. I would note, however, in regards to this recipe, that it is not necessary to deep-fry it. You can just as easily bake it on a greased cookie sheet. It comes out tasting devine and without that deep-fry greasiness. The flavor is much more delicate. Try it!

From: ucismas@issc.unocal.com (Melyssa S.). rfvc Digest V94 Issue #208, Sept. 26, 1994.Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

Recipe courtesy Sunny Anderson, 2008 -Food Network

• 1 tablespoon butter
• 3 slices bacon, roughly chopped
• ½ cup diced Vidalia onion
• 1 (1-½- #) bunch kale, chopped
• 1/2 cup coconut milk
• 1 cup beef broth
• Salt and freshly ground black pepper

In a large saute pan, add butter and bacon and cook over medium heat until bacon begins to crisp and renders its fat. Add onions and cook until softened, 5 to 8 minutes. Add kale and saute until it wilts and combines with the onion and bacon. Add coconut milk and broth and continue to cook until kale softens, another 10 minutes. Season with salt and pepper, to taste.

Makes 4 Servings Prep: 10 min. Cook: 13 minutes Bake at 400°F for 55 minutes

EGGPLANT:

• ¾ cup panko Japanese bread crumbs
• ¼cup grated Parmesan cheese
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 egg whites
• 1 large eggplant, about 1-½ lbs., cut into ½-inch slices (about 16 slices)

SAUCE AND PASTA:

4 cloves garlic, peeled and sliced
• 2 cans (14-½ oz. each) no-salt-added diced tomatoes
• 1-½ teaspoons dried oregano
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes
• ½ cup fresh basil
• ½ cup shredded prt-skim mozzarella
• ½ lb. angel hair pasta, cooked following package directions

1. Eggplant: Heat oven to 400°F. Place a largerack on a baking sheet and spray with nonstick cooking spray.
2. In a pie plate, mix together panko, Parmesan cheese, oregano, salt and pepper. In a second pie plate, lightly whisk egg whites.
3. Dip each slice of eggplant into egg whites and then into panko mixture, coating both sides. Place eggplant on prepared baking rack. Bake at 400°F for 45 minutes, until browned and tender.
4. Sauce: While eggplant is baking, make sauce. Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Cook garlic until lightly browned,about 3 minutes, stirring occasionally. Add tomatoes, oregano, salt and red pepper flakes. Simmer,stirring occasionally for 10 minutes. Tear basil into bite-size pieces and stir in.
5. Overlap eggplant slices slightly on the baking sheet, making four piles. Spoon sauce evenly overeach portion (reserve a quarter of it for serving) and evenly sprinkle with mozzarella cheese. Bake an additional 10 minutes.
6. Serve eggplant with cooked pasta and reserved sauce.

Per Serving; 416 calories; 6 g fat (3 g. sat.); 21 g protein; 72 g carbohydrate; 10 g fiber; 856 mg sodium; 12 mg. cholesterol.

From Family Circle Jan. 2010

Recipe courtesy Aarti Sequeira - Food Network

• ½ teaspoon fennel seeds
• ¼ teaspoon coriander seeds
• 1 cup plain yogurt
• ½ cup lightly packed fresh mint leaves, finely chopped, plus ¾ cup whole leaves
• Kosher salt
• 1 cup frozen peas, thawed and drained
• 1 cup frozen edamame, thawed and drained (if you can't find these, or don't like them, substitute with an extra cup of peas)
• 1 large shallot, peeled and roughly chopped
• 1 clove garlic, peeled
• 2 tablespoons extra-virgin olive oil
• Generous 1/4 cup chickpea flour (besan, available at Indian stores; regular flour is a fine substitute)
• Canola oil, for frying
• 2 large pitas, halved
• 2 large vine-ripened tomatoes, cut into large dice
• 1 large English cucumber, sliced into 1/8-inch rounds

In a small skillet, toast the fennel and coriander seeds for a couple of minutes until they're fragrant and slightly darker, about 2 minutes. Don't walk away from the pan! They'll burn! Remove from the pan and throw into a coffee/spice grinder. Grind to a fine powder.

Meanwhile, make the yogurt sauce: Mix the yogurt with the 1/2 cup finely chopped mint leaves and a generous pinch of salt. Chill in the fridge.

Throw the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil, and salt into a food processor. Whizz it up and puree until smooth. It won't get completely smooth because of the edamame, but process until it is as smooth as possible.

Scrape into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry!

Pour enough oil into a large cast iron skillet so that it's 1/4-inch deep. Heat over medium heat until shimmering. Meanwhile, with wet hands, shape the pea mixture into 12 small patties the size of a golf ball, and then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over. Brown the other side, and then remove from the pan and drain on a paper towel-lined plate.

Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of the yogurt sauce.

This recipe was printed in the "Very Special Cooks" Cookbook published by the Volunteer Services Council of St. Louis, Missouri. Recipe contributed by Michele Barry

• 1 T. olive oil
• 1/4 cup chopped onion
• 1 T. minced, seeded serrano or jalapeno pepper
• 1 T. garlic cloves, minced
• 1/3 cup 2% fat milk
• 1/2 tsp. salt
• 1 (15-oz) can black beans, drained
• 1 large egg white
• 2 cups shredded peeled baking potato, dried
• Cooking Spray
• 6 cups salad greens

To prepare potato cakes, heat oil in a large non-stick skillet over medium high heat. Add ¼ cup onion, chile and garlic and saute 3 minutes. Combine onion mixture, milk, salt, beans and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato (thoroughly dried). Place skillet coated with cooking spray over medium high heat until hot. For each cake, spoon 1 Tablespoon potato mixture into pan, spreading to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cakes over; cook further 2 minutes. Remove from pan and keep warm. Repeat procedure with remaining potato mixture. Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens on each plate. Drizzle 1/4 cup warm dressing over each serving. Yield 6 servings.

Tropical Dressing:

• 1 cup pineapple juice
• 1 T. fresh lime juice
• ½ cup finely chopped onion
• 1 T. chopped toasted pecans
• 3 T. brown sugar
• 2 bacon slices, cooked and crumbled
• 2 T. white rum

Combine pineapple juice, onion, brown sugar, rum and lime juice in saucepan. Bring to a boil and simmer 5 minutes. Stir in pecans and bacon and pour over Bean Cakes and salad greens.

Toss 2 pounds trimmed asparagus, 1 tablespoon olive oil, and salt and pepper on a baking sheet. Roast at 450 degrees F until lightly browned, 15 minutes. Mix 1/3 cup toasted pine nuts, 1/2 cup chopped parsley, the grated zest of 1 lemon, and salt and pepper. Sprinkle over the asparagus.

Courtesy of Food Network Magazine

Skinny Taste Recipe courtesy of Gina Homolka

Gina says "I'm getting tons of requests for green bean casserole, and I'm not going to lie, I've never been a fan. I dislike soft, mushy green beans, I much prefer them tender crisp. The easiest way to achieve that is by roasting them, they come out consistently perfect every time!I make these quite often, you can season them however you like, add some crushed red pepper for a little kick or even leave the parmesan off. If you want to double the recipe, I suggest using two baking sheets. Serve them immediately out of the oven for best results."

Servings: 4 • Serving Size: 1 cup • Old Points: 1 pts • Points+: 2 ptsCalories: 62.4 • Fat: 2.9 g • Carbs: 8.0 • Fiber: 3.8 • Protein: 2.7 g • Sugar: • Sodium: 38.4 mg (without salt)

• 12 oz green beans, trimmed (make sure they are dry)
• 2 tsp olive oil
• kosher salt + fresh cracked pepper to taste
• ¼ tsp garlic powder
• 1- ½ tbsp shredded parmesan

Preheat the oven to 425°F. Line a baking sheet with aluminum for easy clean-up.
1. Lay green beans out on the baking sheet and drizzle oil over them. Season with salt, pepper and garlic powder and toss to evenly coat.
2. Spread them out on the sheet so that they all lay flat and place on the lower third section of your oven. Bake 10 minutes, shake the pan to turn; bake 5 additional minutes. Remove from the oven and sprinkle with grated cheese.

Recipe from Melissa d'Arabian, Food Network. Use any leftovers in your salad next day!

• 1 bunch small to medium radishes, about 12
• 12 baby carrots
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper
• Lemon half

Preheat the oven to 450° F. Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.

• 6 tablespoons butter
• 3 tablespoons balsamic vinegar
• ½ cup honey
• ½ bunch fresh thyme
• Salt and freshly ground black pepper
• 4 red onions, halved

Preheat the oven to 350° F.

Combine the butter, vinegar, honey, thyme, salt and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.

Makes 6 servings. Recipe by Tyler Florence of Food Network Television, Episode #BW2D14. ©2006.

• 12 large ripe tomatoes
• Salt and pepper
• 12 large fresh basil leaves
• 2 large cloves garlic, finely chopped
• 2 Tbsp. extra virgin olive oil
• Lettuce

Dressing:

• 2 Tablespoons extra virgin olive oil
• 2 Tablespoons balsalmic vinegar

Topping:

• Chopped Basil
• 24 kalamata (Greek) olives

Place tomatoes in large bowl, and pour boiling water over; let sit for 1-2 minutes, then drain and remove the skins. Cut in half and place in a roasting pan, cut side up. Season with salt and pepper. Sprinkle the chopped garlic evenly over the tomatoes, and sprinkle olive oil on each tomato half, then add half a basil leaf.

Place in 500°F oven and roast for one hour, the edges should be lightly blackened. Remove from oven and cool. Best served at room temperature. Serve the cooled tomatoes on individual plates on large Bib lettuce leaves. Whisk the oil and balsalmic vinegar together and drizzle over the tomatoes. Top with an olive. Yield: 6 servings.

From "Sandra's Taste of Britain" column in the Union Jack Newspaper (Sept. 2009). Recipe based on a Delia Smith salad, from her "Summer Collection" book.

No chopping, no stirring, one pan - it doesn't get much easier than this!

Just combine a 1-lb. bag of baby carrots, ½ cup apple juice, ¼ cup sugar, 2 sprigs fresh rosemary, 1 tablespoon butter and ½ teaspoon salt in a skillet with a lid. Cover the pan and bring to a simmer; cook until the carrots are tender, about 15 minutes. Uncover and cook until the liquid is reduced, 5 minutes more. Serves 6. Per serving: 85 calories, 2g total fat, 1g saturated fat, 267mg sodium, 17g carbs, 5mg chol., 1g protein, 2g fiber.

Recipe copied from Ladies Home Journal Magazine, November 2011

This colorful side dish gets a hint of heat from roasted poblano chiles. It's bold flavors make it a great accompaniment to grilled meats.

• 3 fresh poblano chiles (¾ lb. total)
• 2 tablespoons olive oil
• 1 medium onion, cut into 1/3-inch pieces
• 1 medium red bell pepper, cut into 1/3-inch pieces
• 2 garlic cloves, finely chopped
• ½ tsp. black pepper
• ½ tsp. cumin seeds
• 1-¼ tsp. salt
• 2 cups fresh corn (from 3 to 4 ears)**
• 1 lb. tomatoes, cut into 1/3-inch pieces
• 1 lb. yellow squash, cut into 1/3-inch pieces**
• ¼ cup heavy cream
• 1 tablespoon fresh lime juice
• 3 tablespoons chopped fresh cilantro

Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds and ribs. Cut chiles into 1/3-inch pieces.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds and ¼ tsp. salt and saute, stirring, until garlic is fragrant, about 1 minute.

Add corn, tomatoes, squash, and ½ teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.

Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining ½ teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.

Recipe courtesy of Epicurious.com

**Can use a combination of green and yellow zucchini squash and 1 pkg. frozen corn....came out scrumptuous!

In 10-inch skillet, melt 3 tablespoons butter on medium. Add 2 shallots, very thinly sliced; cook 5 minutes or until golden brown, stirring. With slotted spoon, transfer to paper towel-lined plate. To skillet, add 2 teaspoons grated peeled fresh ginger and ½ teaspoon curry powder; cook 30 seconds. Stir in 1 can pumpkin (15 oz.) and ½ teaspoon salt. Heat through, stirring. Garnish with shallots. Serves 4.

From Good Housekeeping's "5 Ideas for Canned Pumpkin" - November 2010.

Recipe Courtesy of Aida Mollenkamp - Cooking Channel TV

• 4 cups vegetable oil
• 2 large sweet potatoes (about 2 pounds)
• 2 teaspoons white wine vinegar

1. Heat oven to 200 degrees F. In a large cast iron skillet, pan, or Dutch oven, heat vegetable oil over medium-high heat to 350 degrees F.
2. Meanwhile, peel sweet potatoes and cut lengthwise into 1/2-inch planks. Cut planks lengthwise into 1/2-inch strips. Place strips in hot water with vinegar while oil finishes heating. Line a plate with paper towels and set aside.
3. When oil is heated, drain fries and thoroughly pat dry with paper towels. Add 1/3 of fries to oil and cook until browned and cooked through, about 4 to 5 minutes. Remove fries to paper towels with a slotted spoon and season immediately with kosher salt. Return oil to 350 degrees F and repeat with remaining fries. Hold in oven until ready to serve.

From the kitchen of Toni

• 2-3 large sweet potatoes
• 1/2 tsp. coriander
• 1/2 tsp. cumin
• 1/2 tsp. ground cardamon seeds
• Sea Salt to taste

Boil potatoes about 10 minutes, until just tender. Allow to cool slightly, and cut into 1/2-inch slices, lengthwise. Mix oil & pices, brush over slices and grill for a few minutes, until crisp and golden.

From vegan.zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL. Source unknown. Formatted by Cathy Harned. Recipe copied from www.recipesource.com

Recipe via Meal-Master (tm) v8.00

• 2/3 c Cracked wheat (Bulghur)
• 1/2 c Chopped fresh mint
• 2 c Chopped parsley
• 1 c Chopped tomatoes
• 3/4 c Olive oil
• 1/2 c Freshly squeezed lemon juice
• 1 c Chopped green onions (white and green parts included)
• Salt and pepper to taste

Soak cracked wheat for 24 hours in cold water. Drain very well and mix all ingredients together. Serve on crisp iceberg lettuce.

MMMMM!!!!!!

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