Treebark Brownies
Red Lentil Pate
Hot and Sour Soup
Dotti's Liver Brownies
Stuffed Grape Leaves
Shitaki Mushrooms, Tofu, Cabbage & Rice
Mushroom, Tofu Cassolet
Pasta & Arrugula
Vegetarian Chile
Italian Garlic Bread
Stuffed Peppers

Heater Prayer
by Kristine Hagen

Our heater who art in the kitchen,
hallowed be thy flame,
thy heat will come
and warm my bun
in the kitchen, and as in the living room

Give us this heat, our daily heat,
and warm us as we warm those
who sit against us
and lead us not into the cold
and deliver us from the cold

Red Lentil Paté

2 cups organic red lentils
5 cups water or light vegetable stock
2 onions
3 cloves garlic
2 tablespoons extra-virgin olive oil
1 teaspoon oregano
1 teaspoon thyme
1/4 cup whole-wheat bread crumbs
1 teaspoon sea salt, to taste
1/2 cup parsley
1/2 teaspoon fresh ground black pepper, to taste
1 teaspoon wine vinegar

1. Wash lentils quickly, drain, and place the lentils in a 3-4 quart saucepan.
2. Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes.
3. Chop the onions and the garlic very finely.
4. In a large skillet, heat the oil.
5. Add the garlic, onions, and herbs and brown over medium heat, stirring constantly, for about 10 minutes.
6. Oil a pate pan or loaf pan and sprinkle with half the bread crumbs, completely coating the inside of the pan.
7. Preheat the oven to 375*F.
8. Chop the parsley finely.
9. When the lentils are done, stir them thoroughly to mash, add the onion mixture, bread crumbs, and parsley.
10. Season to taste with sea salt, vinegar, and pepper.
11. Pour the lentil mixture into the prepared pan and bake for about 20 to 30 minutes, or until set.
12. Allow to cool to room temperature before slicing.
13. Enjoy!

Hot and Sour Soup
made up by S K-M

Olive oil to cover bottom of pan
One meaty green bell pepper
One red onion
Half tin of sliced water chestnuts
1/8 cup diced fresh pineapple
Large tomato, diced
Small piece of freah ginger, halved
Package of extra firm tofu, sliced
1/4 cup uncooked brown rice
Few dashes rice vingar
Soy sauce to taste
Hot sauce to taste

Heat 6 qt pot and add olive oil, then brown onion, green pepper, add brown rice after a few minutes, & stir.
Add tomato, tofu, some soy sauce on the tofu, & the ginger & pineapple, & vinegar. Few drops hot sause.
Add water to cover & some. Cover pot, bring to boil, then reduce heat, & cook until rice is done. Remove ginger. Serves 2 or 3.

Tree Bark Brownies
invented by Susan Kamen Marsicano,
& named by James Cummins.

Heat oven to 375
Grease (use almond oil, or butter) 9" X 13" glass pan & line with waxed paper.


2 eggs
1 cup turbinato sugar
1/4 cup poppy seeds
1 tablespoon real vanilla
3 tablespoons coffee or orange juice
1 tablespoon cinnamon
1 tablespoon Baking Soda
1 tablespoon Baking Powder
1/2 cup plain non-fat yogurt
3 tablespoons almond oil or butter
1 cup wheat germ
1 cup unbleached flour
12 oz. malt sweetened carob chips
1/2 cup non sulfured raisins
12 oz. fresh cranberries or 2 pints fresh raspberries,
or dried cherries, dried cranberries
1/2 cup crushed pecans or walnuts or almonds

In a large bowl, stir together, in following order:
eggs, sugar, vanilla, coffee, poppy seeds, cinnamon, yogurt, oil..
Add wheat germ.
Add carob ships, raisins, cranberries, nuts..
Mix flour in another bowl with leavenings,
and then add this to other ingredient.

Stir with a wooden spoon and spoon into tray.
Bake for about 3/4 hour, until brown around the edges.
Turn out upside-down and allow to cool a little.
Remove waxed paper, turn right-side-up, and cut into squares.


by Sue Schulz

Oven set at 350 degrees, 30 minutes

8 oz Liver, blended to liquid
1 cup cornmeal
3/4 cup wheat flour
1 or 2 eggs
2 TBLS oil
1/2 cup milk
4 tsps Bone meal (purchase at health food store)
1 teaspoon Honey
1 teaspoon Molasses
pinch of Garlic

Mix all ingredients together.
Grease 8 x 8 pan. Bake 350 degrees for 30 minutes.
Let cool, cut into squares.
Be ready to see your dogs enjoy!
*This recipe may be doubled. Put batter in 9” x13” greased pan & bake for 40 min. instead of 30 min.

I usually double the recipe and freeze half.

Dolma (Stuffed Grape Leaves)
30 to 40 fresh picked grape leaves, washed and wilted
1 cup short grain brown rice
1 cup finely chopped parsely
4 scallions, fined sliced, including greens
1/4 cup pine nuts, chopped
1/8 cup currants
salt and pepper to taste
1/2 cup olive lil
1/4 cup lemon juice
2 tsp turb sugar
5 cloves garlic, peeled & mashed to a pulp

Drain grapes leaves.
Bring 10 cups of water to a boil, add the rice, and boil rapidly for 5 minutes, drain, rinse in cold water, drain again.
In a large bowl, mix rice, parsley, scallions, pine nuts, currants, 1 tsp salt, and a generous amount of black pepper.
Line a wide, heavy, large pan with some of the coarser or broken pieces of grape leaves.
Stuff the leaves shiny side down, folding it like a blintz.
Lay them side by side in the pan, making two layers if need be.
Mix olive oil, sugar, 1/2 tsp salt, pepper, the garlic, and then add 1 cup water, and mix again.
Pour this over the stuffed leaves, and weight the leaves with a stoneware dinner plate, or some such.
Bring to a boil, cover pot and simmer for about an hour on low heat.

SERVE ROOM TEMP with humus.

*You can use brined grape leaves, from a jar, but rinse them well.

Shitaki Mushrooms, Tofu, Cabbage & Rice
1/2 pound Shitaki mushroom, soaked and scrubbed.
1 red bell pepper
1/4 head cabbage
1 yellow onion
3 cloves garlic
1/2 cup chopped celery
1 tomato
Couple of slices of fresh lemon
1 package Nasoya Extra Firm Tofu.
2 cups short grain brown rice
olive oil

Start rice and 4 cups water cooking a rice cooker (best way to cook rice!.)
Slice and dice all of the above, except the rice, as you wish.
Heat a 12" heavy sauce pan, and add olive oil
First add minced garlic and chopped onion.
Sauté a bit,
Now add red pepper, celery, shitaki mushrooms.
Sauté this all.
Add the remaining ingredients, cover, and lower flame.
Cook about 20 minutes.

Serve, in bowls, over the rice, with just a littleTamari sauce.

Mushroom, Tofu Cassolet
Soak 1 cup dry white cannelloni beans over night. Rinse, then add fresh water, a bay leaf, & cook until soft but not mushy - about an hour.

Other ingredients:
About 2/3 pound Shitaki mushrooms
1 good sized red pepper
1 small tomato
10 asparagus spears
1 package Firm Tofu
1 package frozen chooped spinach (thawed)
6 oz crumbled Feta cheese
1/2 cup mild salsa
4 tablespoons extra virgin olive oil

Oil large casserole dish with the olive oil
Cover bottom with drained white beans (discard bay leaf)
Add the spinach over the beans
Make a layer of sliced tofu
Slice the veggies thin (use food processor)
Add layer of sliced mushrooms and asparagus
Add crumbled feta
Cover with sliced red peppers and tomato
Add freshly milled pepper and oregano to taste.

Bake in 375 oven about an hour.

Pasta & Arrugula
Soak 1 cup dry kidney beans over night. Rinse, then add fresh water & cook until soft but not mushy.
Wash one large bunch arrugula, drain. Cut up.
Crumble 1/2 pound French Feta cheese.
Dice 2 onions.
Have some frozen peas.

Boil large pot of water & add & cook 1 pound pasta, radiatore or penne or curlicues.
Add diced onions.
Cook till just done, not mushy, al dente.

Place arrugula in bottom of a bowl with the feta & olive oil & vinegar & some fresh herbs. Add some capers if you'd like. Add plenty of freshly milled pepper.

Pour drained pasta & onions over this. Add the drained kidney beans, as many as you prefer, usually less than the whole amount. Add some peas. Mix, serve warm or room temperature.

Vegetarian Chile
2 cups washed dry (organic preferably, but any dry is better than canned) red kidney beans
1 or 2 bay leaves
1 teaspoon salt
Bring to a boil in about 8 cups water and reduce heat and cook until done, but not mushy.
(this time depends on the dry beans, but usually not more than 90 minutes)

In a large covered pot, brown 5 or 6 cloves of garlic in some olive oil.
Add 3 medium onions, chopped, to browned garlic and cook until transparent.
Add around 8 ‘meaty’ green peppers, diced, and stir.
Add 1 1/2 tablespoons chili powder, or to taste (you can add more later).
Add Two large cans Red Pack crushed tomatoes, 1/2 cup white wine.
Add the kidney beans (drained)..
Add 1/4 cup bulgur wheat.

Cook over low heat about an hour.
Add salt & pepper to taste.
Garnish with some chopped parsley.

Serve with Arborio rice.
And Garlic bread.

Italian Garlic Bread
Baguette loaf, sliced a bit on the diagonal.
1/2 stick real butter, mushed up with crushed garlic (1 or 2 cloves)
Touch of fresh milled pepper.

Spread this butter mixture on the bread and rebuilt the loaf.
Wrap in aluminum foil, shiny side in.

Moot's Stuffed Peppers
by Karen Christensen

Four red bell peppers
Olive oil
One onion, sliced
8 shiitake mushrooms, sliced
about 1/2 cup thinly sliced fennel
1 clove garlic, smashed/minced
kernels cut from 2 - 3 ears fresh corn
1/2 cup baby lima beans (we used frozen ones; I never find fresh)
about 1/2 cup vegetable stock, wine or water
4 oz extra firm tofu, crumbled or diced small
about 2 tablespoons crumbled feta
soy sauce (or salt) & pepper

Cut peppers in half lengthwise and clean out ribs and seeds leaving the cap
in place but trimming the stem, to keep the shape of the peppers. Rinse and
dry the halves and arrange them in one layer in a baking dish. Preheat the
oven to 350 F.

Heat about 2 tablespoons oil in a saute pan until hot. Add onions and
mushrooms and cook, stirring occasionally, until they start to brown. Add
the garlic and cook until garlic begins to brown, then add the fennel and
corn. Once the corn starts to brown, add the liquid, lima beans and tofu
and cook until the liquid boils and then reduces -- mixture should be
nearly dry. Stir in thyme, and add soy and pepper to taste. Pack the
filling into the pepper halves, then crumble the feta and if desired a
little extra thyme and pepper over the top. Bake uncovered about 40
minutes, or until the peppers are tender and the cheese is browned.

SPANIKOPITA (from The Moosewood Cookbook by Mollie Katzen) a Greek Spinach pastry

1 1/2 hours preparation time :-) 8 servings
375 degree oven

2 cups crumbled feta cheese 5 eggs
2 Tbs flour 3 Tbs butter
1 cup chopped onion 1 tsp. basil salt, pepper
2 cups (1 lb.) cottage or pot cheese 1/2 tsp oregano
2 lbs fresh spinach

Clean, stem and chop the spinach. Salt it lightly, and cook, adding
no water, for five minutes.

Cook the onions in butter, salting lightly. When soft, combine with
remaining ingredients and spinach.

* * * * *

To Assemble:

Have on hand: a 1 lb package defrosted filo dough
1/2 lb melted butter

Spread melted butter on a 9 x 13 baking pan. Place str"udel leaf in the
pan (it will outsize the pan. Let the edges climb the sides.)
and brush generously with butter. Keep layers of dough coming
one on top of another, brushing each with butter. When you have
a pile of 8 leaves, spread on half the filling. Continue with
another stack of 8 or so leaves (don't skimp on the butter), then
apply the remaining filling, spreading it to the edges. Fold the
excess filo down the edges, making little tidy corners.

Pile as many more layers of filo and butter as your baking pan will
accomodate. Butter the top most leaf and sprinke with a tablespoon
of whole anise or fennel seeds, if you have some on hand.

Bake uncovered, about 45 minutes--till golden.


Last updated June 15th, 2009