Crust:
1cup flour (half whole wheat bread flour, half all-purpose)
1/4cup melted butter or olive oil
2Tbs cold water

Blend butter and flour. Add water and form a ball. Cover with plastic wrap and chill one hour.

Filling:
1Tbs olive oil
1/4cup onion
1 stalk of celery
1/4cup green pepper
1cup black beans
2 cloves minced garlic
1 banana, diced
1tsp. ground cumin
1/4tsp. coriander
1/4tsp. curry powder
1/4tsp. cinnamon
1/4tsp. chili powder
2Tbs lemon juice
3Tbs salsa
salt to taste

Over medium high heat, sautee onions, garlic, pepper, celery until onions are translucent. Add in beans, bananas, spices. Continue to cook over medium – low heat until mixture thickens to desired consistency.

Preheat oven to 400F
Divide crust into four parts. Roll each into a ball and flatten with a rolling in until 6-8in. in diameter and 1/4in. thick. Fill with 2-3Tbs mixture. Fold crust in half, seal and crimp edges with a fork. Chill for 10 minutes once all empanadas are formed. Bake 20 minutes. Let cool for at least 5 minutes.

This recipe is adapted from Mollie Katzen, author of the Moosewood cookbook. Ms. Katzen likes to cook her tofu in the sweet and sour sauce, but I prefer mine to be panfried.

1 can of chunk pineapple in juice
1.5cup OJ
2T tamari
1T honey, or to taste
2T cider vinegar
2T sesame oil
1 medium onion, chopped
2 cloves of garlic
2T grated fresh ginger
1 bell pepper
1 small carrot chopped in thin slices
1 medium size tomato
3T cornstarch

Cook the tofu first and set aside in a bowl.

Empty pineapple juice into a 2c. measuring bowl and add enough OJ to reach two cups of liquid. Set aside pineapples. Add tamari, honey, vinegar. Whisk and set aside.

In a wok or fry pan, add some EVOO ad sautee the onions, garlic and ginger about 5 minutes. Add in the bell pepper, carrots, pineapple chunks and tomato and continue to simmer on medium high heat until the tomatoes cook down.

In a small bowl, whisk the cornstarch with a little of the juice mixture; when thoroughly mixed add this back into the juice mixture.
Over high heat, pour this over the stirfry once it has cooked down and stir constantly until the liquid begins to boil and the sauce thickens to the desired consistency.

Serve with rice; top the rice and tofu with the sweet and sour sauce. It’s delicious!

3/4c. onion
1/3c. celery
1T. olive oil
1T minced garlic
1.5c. chopped nuts
1/2t. thyme
1/2t. sage
1.5c. breadcrumbs
2T. nutritional yeast
1/2t. salt
1/4t. black pepper
1/3c. water
2 eggs

Saute onions, celery and garlic.
Add nuts and herbs and saute 2-3 minutes until fragrant.
Remove from heat.
In a separate bowl, combine bread crumbs, nutritional yeast, salt, pepper, and nut mixture. Whisk in eggs and add water.
Grease an 8×12 baking tin and bake at 350F for 20-30 minutes.
Allow to cool before serving.

I used a mix of sourdough and whole wheat bread torn into small bits for the breadcrumbs.

This is exceptional with the mushroom gravy.

1 large eggplant
1tsp cumin seeds or cumin powder
1med. onion thinly sliced
2 cloves garlic
1tsp. ginger powder
1Tbs curry powder
1 tomato diced
1/2c. plain yogurt
1fresh jalepeno, or any hot pepper
1tsp salt
1/4 bunch cilantro

Preheat oven to 450. Place eggplant on a baking sheet & bake 20-30 minutes. Remove from heat & let cool until you can peel and chop.
Heat oil in med. sauce pan over med. heat & mix in onion, garlic. When onion is tender, add in tomato, curry powder, cumin, ginger & cook a few minutes. Stir in yogurt. Add eggplant and pepper. Season with salt. Cover & cook 10 min on high heat. Remove cover, cook 10 more min on low heat. Garnish with cilantro to serve

This is a good recipe for already cooked, leftover chicken or turkey

3 carrots, chopped
2 onions, chopped
3Tbs. butter
1/4cup flour
1/4tsp. dried thyme
1/4tsp. dried rosemary
1/4tsp. poultry seasoning
1/2tsp. salt
1/4tsp. pepper
2cups chicken stock
2cups cooked chicken
1 pie shell

Cook carrots and onion in a small amount of water. Preheat over to 400.
Melt butter in a sauce pan. Blend in flour, thyme, salt and pepper. Stir in stock until thickened (like a gravy).
Place vegetables and meat in a 2qt. casserole dish and add sauce. Mix well. Top with pastry; seal edges and cut small slits on top (for steam to release).
Bake 30 minutes until pastry is browned and casserole begins to bubble.

Extra Virgin olive oil
1.5tsp coriander powder
1.5tsp cumin powder
1/2tsp cinnamon
1/2ts curry powder
1-2Tbs. fresh chopped ginger
3-4 cloves fresh chopped garlic
1 red pepper
1 medium onion
2 cups cooked chickpeas & stock
2-3 diced tomatoes
salt and pepper to taste
1/4cup lemon juice

Saute spices, garlic, ginger, onion and peppers in olive oil until onions are translucent. Add tomatoes and let cook down. Add chick peas and stock if needed (tomatoes may provide enough liquid). Turn heat to medium and continue to cook so that some of the liquid cooks off. Add stock if it looks dry. Taste to adjust seasoning and stir in lemon juice just before serving.

1 3.5-4 lb. chicken cut into 8 pieces
1 yellow onion cut in 1in. wedges
2 small sweet potatoes, peeled and cut in 1in. chunks
2Tbs. olive oil
1tsp. salt
1/4tsp. black pepper
3Tbs. maple syrup
6 springs of fresh thyme

Heat oven to 400F. Rinse chicken and pat dry. Arrange chicken, sweet potatoes and onion in greased 9×13in. baking dish. Drizzle oil over, season with salt and pepper, and toss chicken and potatoes to coat. Drizzle with with maple syrup and top with thyme. Roast, stirring vegetables once, about 1 hour and 15 min., until chicken is cooked through. Let sit 10min. before serving.

Lulu’s Restaurant; Sylva, NC

½ large onion, chopped
4 cloves garlic, chopped
l tbs. Fresh chopped ginger
½ bell pepper, chopped
l stalk celery, chopped
Olive oil
2 cans black beans
l tbs. fresh cilantro, chopped
1 cup orange juice
Jasmine Rice

Sauté onion, garlic, ginger, pepper, and celery in olive oil until tender. Add beans and continue to sauté. Add cilantro. When beans are warm
add orange juice and cook down to desired consistency. Serve over
Jasmine Rice. Garnish with thinly sliced onion ring and fresh cilantro.

Serves about 6

2 cups grated, peeled potato
3 large eggs, lightly beaten
1.5 Tbs all-purpose flour
1/4 cup chopped onion
1 1/4 tsp salt

Heat butter in a large skillet. Drop spoonfulls of the potato mixture into skillet and spread cakes until 3in. wide and 1/4 in. thick. Fry over medium-medium hi heat and cook for 3-5 minutes on each side until browned.

Serve with sour cream, cheese or fresh salsa

Makes 6-8 servings

4 large yellow squash
1 ½ teaspoons salt, divided
¼ c butter or margarine, melted and divided
½ c grated Parmesan cheese, divided
1/4 teaspoon pepper
1 small onion, chopped
1 (10 oz) packages frozen chopped spinach, cooked and well drained
l cup sour cream
1 teaspoon red wine vinegar
¼ cup find dry breadcrumbs
1 tablespoon cold butter or margarine, cut up

Combine squash, ½ teaspoon salt and water to cover in a Dutch oven. Bring to a boil and cook 10 minutes or until tender. Cool

Cut squash in half lengthwise, and remove seeds. Drizzle cut sides of squash evenly with w tablespoons melted butter; sprinkle evenly with 2 tablespoons cheese, ½ teaspoon salt and pepper

POUR remaining 2 tablespoons melted butter in a large skillet over medium-high heat and add onion; sauté 4 minutes or until tender. Stir in cooked spinach, sour cream, red wine vinegar, and remaining ½ teaspoon salt. Spoon spinach mixture evenly into squash halves. Place squash in a 13×9 inch baking dish. Sprinkle with breadcrumbs and remaining 6 tablespoons cheese, and dot with cold butter.

Bake at 350 for 15 minutes or until thoroughly heated.

*I know, I know – spinach and squash at the same time; how seasonal can that be? Any variety of green can be used, so while your summer squashes are going great blazing guns, you’ll also find a variety of nice leafy veg. Try chard, Asian greens such as pak choi or tat soi, or brassicas like kale or collard greens.
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