6 ea Beets

Eggs, as many as desired —————————-BEET PICKLING LIQUOR—————————- 1 c Vinegar, Cider

1 c Sugar

1 tb Pickling Spices

Wash and boil 6 fresh beets. After cooking the skins will slip off easily. Cut beets into 1/4 or 1/8s. Reserve 1/2 cup of the liquid the beets were cooked in. Hard boil as many eggs as desired…warning they go fast, so a dozen won last long, two dozen is better…depends on the size of the jar you must put them in. Peel using the `shake the pan method, and while still warm place in a jar with the beets and the 1/2 cup of the reserved beet juice and cover with the warm liquor. (Beet liquor directions) Heat the vinegar and sugar until sugar is dissolved. Add pickling spices. Pour over eggs and beets in a glass jar. Let sit until room temperature, then refrigerate. ENJOY! (Original Recipe posted by JWSCO (Kiwi Jim) Reformatted in MM later.

——————————PATTI - VDRJ67A—————————— 1/2 c Hazelnuts

1 c Unsalted butter

2 c Sugar

4 Eggs; beaten to blend

1/2 c Cocoa powder; unsweetened

1 tb Vanilla

1/3 c All purpose flour

1/2 ts Salt

7 oz Semisweet chocolate;

- coarsely chopped Preheat oven to 350~. Toast hazelnuts, husk and coarsely chop; set aside. Lightly butter 9×13″ baking pan. Melt 1 cup butter in heavy large saucepan over low heat. Remove from heat and whisk in sugar, eggs, cocoa and vanilla. Stir in flour and salt. Add chopped chocolate and nuts. Spread batter in prepared pan. Bake until tester inserted in center comes out barely moist but not wet, 25 to 30 minutes. Cool in pan on rack. (Can be prepared 1 day ahead. Wrap tightly.) Cut into 1 1/2-inch squares.

1 c Walnuts, ground or

- finely chopped 2 c Grated “Germans sweet” or

- bittersweet chocolate 1 1/2 c Sifted confectioners sugar

4 tb Rum

Cocoa powder Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. This recipe is not only simple, its flexible. It can be made with other kinds of liquor (amaretto, sherry, and Southern Comfort work well), nuts (almonds or pecans, for instance) and coatings (ground nuts, finely grated coconut, etc.) and always comes out tasting great. Adding small chunks of nut for texture is also effective.

2 c Flour, pastry, whole wheat

1 ts Baking powder, low sodium

1 ts Salt

2 tb Safflower oil, unrefined

1/4 c Peanut butter, crunchy or

-smooth 1 1/2 c Soymilk

4 tb Molasses

1. Preheat the oven to 350 degrees. Stir the flour, baking powder

and salt together. 2. Mix the oil and peanut butter and cut into the flour with a fork

or pastry blender until the mixture becomes grainy. 3. Mix the soymilk and molasses and add to the batter. Stir just

enough to mix well. Do not beat. 4. Fill the lightly oiled muffin tins or muffin cups two-thirds

full. Bake for 12 to 15 minutes. Variation: For Peanut Butter Bran Muffins, substitute one cup of bran for one cup of flour.

1 c TVP chunks

1 tb Ketchup

1 c Hot water

1/2 c Cider vinegar

1/2 c Water

1 tb Honey

1 Bay leaf

1/2 ts Whole cloves

1 tb Cornstarch

2 tb Soy sauce

1/2 c Soy sour cream

2 tb Oil

Combine TVP chunks, ketchup & water. Soak for 5 minutes. Add an additional cup of water & simmer on top of the stove for 20 minutes, till tender. Combine vinegar, 1/2 c water, honey, bay leaf & cloves in a pan. Bring to a boil & then add TVP. Remove from heat & let marinate overnight in the refrigerator. Remove TVP chunks & set aside. Drain marinade, remove cloves. Add cornstarch, soy sauce & sour cream to the marinade. Heat oil in a skillet. Add TVP chunks & cook till heated through. Stir in marinade & cook for a few minutes more. Serve over noodles. VT February 1992 Posted by Mark Satterly

2 c Flour (unbleached white)

1 1/2 c Oats

3/4 c Brown sugar, packed

1 tb Brown sugar, packed

1 c Butter, softened

8 oz Cream cheese, softened

14 oz Sweetened condensed milk

1/4 c Lemon juice

2 tb Cornstarch

16 oz Whole berry cranberry sauce

Preheat oven to 350. In large bowl, combine flour, oats, 3/4 c of sugar, and butter; mix until crumbly. Reserving 1 1/2 c of the crumb mixture, press remainder firmly on bottom of greased 9×13″ pan. Bake for 15 minutes. Meanwhile, in small bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread evenly over prepared crust. In another small bowl, combine remaining 1 T sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 min or until golden. Cool. Chill. Store covered in frig. Makes 24 bars. ~- Gina Pasquale Email: pasquale@lanl.gov

2 tb Vegetable oil

2 lb Tofu, cubed

1/2 lb Button mushrooms

2 tb Vegetable oil

1/2 c Flour

2 ea Vegetable bouillon cubes

– dissolved in 1/2 c water 3 tb Soy sauce

1/2 ts Pepper

2 tb Gray poupon mustard

———————————-GARNISH———————————- 3 ea Green onions, chopped

1 tb Cilantro leaves, chopped

In a wok, heat 2 tb oil to medium hot, add the tofu & fry until they change colour. Remove the tofu & lightly saute the mushrooms. Remove & add the rest of the oil. Blend in the flour, dissolved bouillon, soy sauce, pepper & mustard. Put tofu & mushroms back in the wok, cover & cook over very low heat for 15 minutes. Garnish & serve.

1 sm Onion

1 c Mushrooms

1 tb Vegetable oil

1/4 c Walnuts

1/4 c Sunflower seeds

1/3 c Soymilk

1 c Whole wheat breadcrumbs

1/8 ts Sage

1/4 ts Sweet basil

Sea salt; to taste ——————————–CREAMY GRAVY——————————– 1/8 c Rolled oats

1/3 c Warm water

1 ts Vegetable oil

1/2 ts Yeast extract

– (or more to taste) Chop the onion and mushrooms finely. Saute over low heat in the oil for about 3 minutes, until tenderized. Chop the walnuts coarsely. Grind the sunflower seeds finely. Add all the rest of the ingredients to the onions and mushrooms, and mix well. Transfer to a greased baking dish and bake in a 350 F (180 C)/ Gas Mark 4 oven for about 45 minutes. Serve with Creamy Gravy (see recipe below) if desired and seasonal vegetables. CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly. Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened. Stir in the yeast extract. If the mixture is too thick add a little more water. (N.B. This can be made earlier and reheated when serving the roast.) From: The Single Vegan - by Leah Leneman Typed for you by Karen Mintzias

1 pk Tempeh, cubed

3 tb Tamari

2 tb Oil

1/4 c Tamari

1/4 c Flour

1/4 c Nutritional yeast

1/4 c Tahini

2 ts Basil

1 ts Rosemary

2 ts Marjoram

1 ts Sage

1/2 ts Black pepper

2 1/2 c Water

2 c Potatoes, cubed

1 c Carrots, cubed

1/2 c Celeriac, cubed

3/4 c Celery, chopped

3/4 c Onions, coarsely chopped

3/4 c Mushrooms, halved

1/2 c Frozen peas

Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat. In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes. Serve. “The Big Carrot Vegetarian Cookbook”