Main dishes

Angel Hair Pasta with Shrimp


  • 1 chili pepper
  • angel hair pasta
  • olive oil
  • 1 clove garlic, minced
  • 1 lb Shrimp
  • white wine
  • 1 tomato
  • 1 shallot
  • fresh basil
  • 1 lemon, zest and the juice


  1. Chili pepper chopped cut in half and then thin slices of each half
  2. Angel hair pasta cook up in boiling water
  3. Olive oil in hot pan add chili pepper and minced garlic saute nicely
  4. Shrimp in with garlic and chili, add white wine and reduce
  5. Dice up tomato, chopped up shallot put in pan
  6. Roll up basil like a cigar and chop put half in pan
  7. Drain pasta drizzle with olive oil and the zest of the lemon
  8. Pasta in shrimp with sauce. Sprinkle rest of basil on top with a squeeze of lemon


Arabic Lima Beans


  • 1 onion, chopped
  • 1 T. olive oil
  • 1 16 oz. pkg frozen lima beans
  • 1 14 oz. can canned tomatoes with their liquid
  • salt and pepper to taste

Saute onion in oil until browned. Add lima beans (straight from freezer is okay) and tomatoes. Simmer about 15-20 minutes until lima beans are cooked. Serve over Arabic Rice Pilaf. This can also be made with green beans (frozen, canned or fresh)—the dish is then called Lubyi bi Roz (Green Beans with Rice). You can add carrots when sauteeing the onion if you like.

Arabic Rice Pilaf


  • 1-2 T. olive oil
  • ½ c. orzo or vermicelli broken into small pieces
  • 1-1/2 c. rice
  • 1-2 t. salt
  • 4 c. water

Saute orzo or vermicelli in oil until browned (stir constantly as this will happen quickly). Add rice and saute a few seconds. Add water and salt, bring to a boil, and then simmer about 20 minutes until rice is tender.

Artichoke and Tuna Panini with Garbanzo Bean Spread

To be made on a Fish day during Lent OR you can make the Garbanzo bean spread during a regular weekend during Lent.


Garbanzo Bean Spread:

  • 1 (15 1/2-ounce) can garbanzo beans, drained
  • 2 cloves garlic
  • 1/4 cup fresh mint
  • 2 teaspoons lemon zest
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • 1 cup pitted black olives, finely chopped
  • 2/3 cup extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 (5 1/2-ounce) cans tuna in olive oil, drained
  • 1 (13 3/4-ounce) can quartered artichoke hearts, drained
  • 8 mini baguettes, sliced in 1/2 lengthwise
  • 2 cups arugula

OPTIONAL: Special equipment: Brown parchment paper for wrapping the sandwiches


To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.

To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.

Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

Awesome Vegan Pizza


  • Pizza crust of your choice
  • Red pizza sauce or vegan pesto
  • Saute red onions in EVOO (extra-virgin olive oil)
  • Chopped crimini or white button mushrooms
  • 1 jar of roasted red/yellow peppers, chopped (Trader Joes has really good ones)
  • Finely chopped garlic (2-3 cloves)
  • 1 chopped zucchini
  • 1/2 lb. raw prawns, deveined, peeled, chopped in half
  • 1/2 lb. raw scallops, chopped in half
  • Optional: canned artichoke hearts chopped, or other veggies of your choice.


Bake pizza crust until partially done. Add either red sauce or pesto, then onions, mushrooms, peppers, basil, garlic, zucchini, and raw seafood. Sprinkle with salt & pepper. Drizzle EVOO over top of seafood/vegetables. Bake until seafood is pink and vegetables/crust are done. Wait a few minutes to cut. Serve! Yummo!

Barley-Mushroom Pilaf with Sauteed Mushrooms

(adapted from Madison, Vegetarian Cooking for Everyone)


  • ½-1 oz. dried porcini (½ -1 c.) or 2 c. mushroom broth
  • 1 lb. white mushrooms, chop ½ & slice ½ (optional: use more mushrooms if not using porcini)
  • 5 TBS. olive oil (or mix of oil & butter)
  • salt & pepper
  • 2 garlic cloves, chopped
  • ½ c. dry white or red wine
  • 1 onion finely chopped
  • 1 c. pearl barley, rinsed
  • ¼ c. chopped parsley mixed with a little tarragon or rosemary 


  1. Cover the dried mushrooms with 3 cups warm water. Set aside to soften for at least 15 minutes, then remove and finely chop. Reserve the liquid and add enough water to make 3 cups, if necessary. (If omitting porcini, measure the 2 cups mushroom broth and set aside).
  2. Heat 2 TBS. oil in wide skillet over high heat. Add the chopped fresh mushrooms and cook, stirring frequently, until well colored, about 5 minutes.
  3. Season with salt & pepper, then add the dried mushrooms, garlic, and wine. Reduce the heat to medium and cook until the wine is absorbed and the pan is nearly dry, about 2 minutes.
  4. In a 3-quart saucepan, heat 1 TBS. oil. Add the onion and cook over medium heat until limp, 5 minutes.
  5. Add the barley, stir in the cooked mushrooms, reserved mushroom liquid or mushroom broth, and ½ teaspoon salt. Bring to a boil. Lower the heat and simmer, uncovered, until tender, 35-40 minutes.
  6. Meanwhile, sauté the sliced mushrooms in the remaining oil over high heat until golden, about 5 minutes. Season with salt and pepper.
  7. Loosen the cooked barley with a fork, toss it with the herbs and pile it into a serving dish. garnish with the sautéed mushrooms.


Beans and Rice, Jamaican Style

Serves 6-8

This recipe is taken from my favorite cookbook, Nourishing Traditions, and is a Friday dinner standby in our house. It’s so rich and delicious, you’d never know it was Lenten!


  • 1 c. red kidney beans
  • warm filtered water
  • 1 TBS. lemon juice
  • 1 can coconut milk (do NOT use “lite”!)
  • 1 bunch green onions, chopped
  • 1-3 jalapeno peppers (1 is necessary for flavor, but for more heat add two or three)
  • 3 cloves garlic, mashed
  • 2 tsps. Thyme, dried
  • 2 tsps. Sea salt
  • 1 tsp. dried green peppercorns
  • 1 c. brown rice, soaked for at least 7 hours in warm water.


  1. The night before, cover beans with the warm water and stir in lemon juice. Leave in a warm place.
  2. In the morning, drain and rinse the beans and place in a pot. Add enough water to cover the beans, bring to a boil, and skim.
  3. Add remaining ingredients except rice.
  4. Cover and simmer for about 6-8 hours or until beans are tender.
  5. Drain the rice and add to the pot with enough filtered water to cover the rice and beans about ½ inch.
  6. Bring to a boil and cook, uncovered, until liquid has reduced to the level of rice and beans.
  7. Cover and cook on lowest heat for about 30 minutes.


Boston Baked Beans


  • 3-5 cups cooked white beans and a little of their liquid
  • 1-1/2 T. olive oil
  • 1 med. Onion, chopped
  • 2-4 T. soy sauce
  • 1 T. mustard
  • 1/3 cup molasses
  • sale and pepper to taste

Saute onion in oil. Mix with all other ingredients. Place in a shallow baking dish and bake at 350 degrees for 45 minutes. Serve with cornbread.

Charred Chili Relleno with Green Rice

Rachel Ray, Food Network


  • 4 cups vegetable stock, divided
  • 1 bay leaf
  • 2 cups white rice
  • 4 large poblano peppers
  • 6 ears corn on the cob or 3 cups frozen corn kernels
  • 3 tablespoons corn, peanut or vegetable oil, divided
  • 1 red onion, chopped
  • 1 jalapeno, seeded and chopped
  • 4 cloves garlic, chopped
  • 1 (15-ounce) can fire roasted diced tomatoes, drained well
  • 1 1/2 teaspoons ground cumin, 1/2 palm full
  • 1/2 teaspoon dried oregano, eyeball it in your palm
  • Salt and freshly ground black pepper
  • 1/2 cup fresh cilantro leaves
  • 1/2 pound spinach leaves, deveined and coarsely chopped
  • 4 scallions, coarsely chopped
  • 2 limes, zested, juiced


Preheat broiler or grill pan to high. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.

While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.

Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.

Sprinkle the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix. Place under the broiler a few seconds if desired.

Serve peppers on beds of green rice.


Crab Strudel

Make for a lenten feast day or special occasion.
Serves 6-8


  • 1 1/2 sticks margarine;
  • 3 scallions, chopped;
  • 2 garlic cloves, minced;
  • 1 tsp. curry powder;
  • 1 lb. lump crabmeat, drained and picked to remove shells;
  • 2 tsp. fresh flat-leaf parsley, chopped;
  • 1 lime, juiced;
  • 1 tsp. salt or to taste;
  • 1/2 tsp. pepper;
  • 10 sheets phyllo dough;
  • 1/4 c. plain dry breadcrumbs.


Preheat the oven to 400. Heat 2 Tbs. margarine in a med. saute pan, add the scallions and garlic and cook over med-low heat until the scallions are soft, approx. 5 min. Add the curry powder and stir. Shred the crabmeat into a bowl and mix with the parsley, lime juice, salt & pepper. Add the crabmeat to the scallion mixture. Melt 10 Tbs. margarine in a small pan and set aside. Unfold 1 sheet of the phyllo dough. Brush the sheet w/ melted margarine; sprinkle w/ bread crumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted margarinne and sprinkle with bread crumbs until 5 sheets have been used. Spoon a 1-inch wide row of the crab mixture along 1 edge of the phyllo dough. Roll it up. Brush the top w/ margarine and set aside. Repeat the entire process using the all the phyllo dough and crab filling. Cover a sheet pan with parchment paper. Score the crab strudel diagonally into 1 1/2-inch pieces and bake for 15 minutes, or until the top is lightly brown. Slice and serve. HAN


Curried Shrimp Kebobs


  • 24 Large Shrimp
  • 2 tart apples
  • 3 Tbs. Lemon juice
  • 1 Tbs. curry powder
  • 1 Tbs. Vegetable oil
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 4 green onions cut into 1 inch lengths


  • 3 cups vegetable stock
  • 1 1/2 cups couscous
  • 1/4 cup golden raisins
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1/4 cup roasted peanuts chopped


Preheat oven to broil of prepare grill.

Peel and de-vein shrimp. Cut apple into 3/4 inch pieces. Place lemon juice, curry powder, oil salt and pepper in bowl. Add shrimp and apples, toss to coast. Thread 2 shrimp, 2 pieces green onion and 2 pieces apple on wooden or medal skewers.

For Couscous: bring vegetable stock to a boil. Slowly stir in couscous, and all ingredients except peanuts.

Adjust oven rack 4-6 inches from heat. Broil or grill skewers turning once until cooked 3 min. per side

To serve, fluff couscous with fork sprinkle with peanuts – Place skewers over couscous and serve!

Fettucine with Zucchini


  • 1-3 T. olive oil
  • 2 cloves pressed garlic
  • 6 med. Zucchini, sliced
  • ¼-1/2 c. pinenuts
  • ½ lb. fettucine

Heat oil in a large skillet. Add garlic and saute for a minute. Add zucchini and pinenuts and saute until zucchini is tender and pinenuts begin to brown. Remove from heat. Meanwhile, cook fettucini in boiling salted water; drain. Transfer to large bowl, add zucchini and toss well.

Garbanzo-Oat Burgers

Makes 6 small-medium sized burgers


  • 2 tsp. oil (coconut oil is a good one for frying)
  • 1/2 c. chopped onion
  • 2 c. rolled oats
  • 1/2 c. ground nuts
  • 1 cup canned or cooked garbanzo beans
  • 3/4 c. water
  • 3/4 tsp. salt
  • 2 cloves garlic
  • 1/4 tsp. celery seed (optional)
  • 2 leaves sage or 1/4 tsp. dried sage


Heat oil in large skillet over med-high heat. When oil is hot, saute onion for 10 min. or so until tender and browned. Place oats and nuts in a large mixing bowl. Mix and set aside. Process remaining ingredients in blender until creamy. Pour mixture into oat and nut mixture. Add cooked onions and mix. The mixture will be fairly stiff. Allow mixture to rest for 5 minutes so oats absorb liquid. Form into 6 thick patties. Brown in a large oiled skillet, slowly, about 5-7 minutes on each side. Serve on hamburger buns if desired.



Adapted from Food for Paradise by St. John Russian Orthodox Church

Strict-fast optional
Serves 6-8


  • 3 TBS olive oil (or 1/3 c. veg. broth)
  • ½ yellow onion, chopped
  • ½ green pepper, chopped
  • 3 cloves garlic, minced
  • ½ c. chopped fresh parsley (or 1 TBS. dry)
  • 1 packaged baby okra, thawed (available at Whole Foods, or ½ cup celery, chopped)
  • 1 c. vegetable broth
  • 14 oz. can tomatoes, peeled and diced
  • 1 tsp. thyme
  • 1 bay leaf
  • ¼ c. chopped fresh basil (or 1 tsp. dry)
  • ¼ tsp. garlic powder
  • ¼ tsp. chili powder
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1/8 tsp. red pepper (optional)
  • cayenne pepper (optional)
  • 1 c. long grain rice
  • 1 lb. peeled shrimp or Trader Joe’s Seafood Blend


  1. Preheat oven to 350.
  2. Saute onions in oil, medium heat, until softened, 3-5 min. If using vegetable broth instead, simmer.
  3. Add green pepper, garlic, parsley, and okra and continue to cook 3 minutes.
  4. Add tomatoes and stir in remaining herbs and spices.
  5. Add rice, bring to boil, cover and let simmer on lowered heat until done (approx. 30 min)
  6. Add shrimp or Seafood Blend and cook until pink/opaque
  7. Transfer to oblong baking dish and bake in oven for 30 minutes.


Jumbo Shrimp with Basil and Mint Pesto

This is excellent!


  • 3/4 cups lightly packed fresh mint leaves
  • 1/2 cup lightly packed fresh basil leaves
  • 1/4 cup pine nuts, toasted
  • 1 garlic clove
  • 1/4 cup olive oil
  • 2 tablespoons freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 2 pounds uncooked jumbo shrimp, peeled and de-veined
  • 2 tablespoons extra-virgin olive oil


Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.

Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.

Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.

Transfer the shrimp to a platter and serve.

Kung Pao Shrimp

Adapted from Cooks Country, October/November 2007

Serves 4
This recipe pulls together very quickly, especially if you pre-measure ingredients.


  • 1 c. vegetable broth
  • 3 TBS. oyster sauce (available at Fred Meyer’s ethnic/asian food aisle)
  • 2 tsp. hot sauce (optional)
  • 2 tsp. cornstarch
  • 2 TBS. vegetable oil
  • 1 lb. extra-large uncooked shrimp, peeled and deveined
  • ½ c. dry-roasted peanuts (or cashews)
  • 1 red bell pepper, seeded & chopped
  • 3 garlic, minced
  • 1 TBS. grated fresh ginger (1 tsp. dry)
  • Steamed rice or noodles to serve 4


  1. Prepare rice or noodles.
  2. Whisk broth, oyster sauce, hot sauce, and cornstarch in bowl. Set aside.
  3. Heat 1 TBS. oil in large skillet over medium-high heat until just smoking.
  4. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes. Transfer to plate.
  5. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes.
  6. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  7. Stir in broth mixture and bring to boil.
  8. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute.
  9. Serve over steamed rice or noodles.



The classic Middle Eastern lentil and rice dish.


  • 2 cups dry lentils
  • 1 cup rice (I use brown basmati rice)
  • 3 onions
  • 5-6 T. olive oil (or more, depending on taste)
  • Salt and pepper
  • Allspice

To the lentils, add 8 cups water and some salt. Boil the lentils halfway until done. While the lentils are boiling, chop 2 of the onions and sauté in half of the olive oil, sautéing until a little beyond golden brown. When the onions are almost done, add ½ T. allspice and 1 t. salt and sauté a little more. Set onions aside. When lentils are halfway done, add the rice and boil until the rice is almost done (stir and add water as needed). Turn down the burner to simmer off the last liquid 10-15 minutes and add salt, pepper, and about 1 T. allspice along with the sautéed onions.
Take the last onion and slice it into rings. Sauté it in the remaining olive oil until very brown (almost black). Use the onions rings as a garnish when serving.
Majedra is traditionally served with cabbage salad, but is also good with roasted vegetables.

Pasta with Shrimp in Orange Sauce

Serves 6


  • 1 red bell pepper, cut into long, thin strips
  • 1 lb. medium-large (25 count) shrimp, peeled and deveined
  • 2 tbsp olive oil
  • ½ medium onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/3 cup dry white wine
  • 3 tbsp freshly squeezed orange juice
  • grated zest of 1 orange
  • 1/8 – ¼ tsp chili pepper flakes (to taste)
  • 12 Kalamata olives, pitted coarsely chopped
  • salt and pepper, to taste
  • 1 lb fusilli or other pasta, cooked


  1. Cut each shrimp into 3 pieces and set aside.
  2. Over medium-low heat (in pan large enough to hold all ingredients except pasta) sauté onion and pepper in olive oil, stirring frequently until soft, approximately 10 minutes. Add garlic and shrimp and toss in oil until shrimp turns pink, about 2-3 minutes. Add wine and cook, stirring frequently, until sauce is slightly reduced, about minutes. Stir in orange juice,zest and chili flakes. Briefly bring sauce back to boil until thick enough to coat pasta (remove shrimp if you need to boil more than a minute, then return to sauce).
  3. Toss with pasta.


Pesto (variation 1)


  • 3 cups packed fresh basil leaves
  • 2 large cloves garlic
  • ½ cup pine nuts or walnuts or almonds
  • ½ cup olive oil
  • salt to taste


Combine all ingredients in the blender or food processor and blend until you have a smooth paste. Toss with hot drained pasta!!

Simple and yummy!!!


Pesto (variation 2)

A delicious, kid friendly, meal. It is best and cheaper to make this at the end of the summer when basil is plentiful at the farmer’s market. We make enough for the whole year…about 20 or so…and freeze them flat in quart size freezer bags. You can get basil year round at Trader Joe’s. Serves 5 with leftovers.


  • 2 packed cups of washed and spun basil leaves
  • 1-2 cloves of garlic (personal preference)
  • 4 T pine nuts (any kind)
  • 1 t salt
  • Almost 1 cup olive oil


Put all ingredients in blender and puree. You have an amazingly healthy little meal. Toss with 1 and 1/2 lbs. of pasta of your choice. Spaghetti or orzo are good choices. You will have leftovers. Cut the recipe by 2/3 for one lb of pasta. The blender works better than a food processor for this.

Provencal Couscous Salad

Adapted from Mediterranean Vegan Kitchen

Serves 5-6 Main-course or 10-12 appetizers

This fresh tasting recipe keeps well in the fridge for a few days and makes a great after-school/work snack. Fresh mint and fresh lemon juice make this stand-out.


  • 2 c. vegetable broth
  • 1/3 c. plus 1TBS extra-virgin olive oil
  • ¼ teaspoon salt, plus additional to taste
  • 1 ½ c. instant couscous
  • 8 oz. zucchini (pref. 1 green & 1 yellow)
  • 9 TBS. lemon juice (= juice of 3 med. lemons)
  • 1 can plum tomatoes, diced
  • 1 bunch scallions (6-8), mostly white parts, thinly sliced
  • 1 ½ c. fresh mint leaves, finely chopped
  • 1 c. fresh cooked or frozen green peas (do not use canned)
  • 4 canned whole artichoke hearts, drained, chopped and squeezed dry between paper towels
  • (Trader Joes sells some frozen, chopped artichoke hearts that work well, too)
  • Freshly ground black pepper, to taste
  • Pita or flatbread for scooping!


  1. In a medium skillet with a tight fitting lid, bring broth, 1 TBS. oil & ¼ tsp salt to boil.
  2. Working quickly, add couscous and zucchini, stirring well to combine.
  3. Cover and remove from heat. Let stand 7 minutes. Uncover & fluff with fork. Leave to cool 15 minutes.
  4. In large mixing bowl, whisk together lemon juice & remaining oil.
  5. Add tomatoes, scallions, mint, parsley, peas, artichokes, salt, and pepper. Stir well to combine.
  6. Add cooled couscous mixture and toss well to combine. Season with salt & pepper as necessary.
  7. Cover and let stand for 20 minutes at room temperature to allow flavors to blend, stirring occasionally – or cover and refrigerate for at least 1 hour & serve chilled.


Satyamma's Famous Cauliflower Curry

Source: The Moosewood Cookbook by Mollie Katzen

Time: 30-40 minutes to prepare
Yield: 8 servings


  • 3 cups basmati rice
  • 4 1/2 cups water
  • 2 three-inch diameter potatoes, cut into small chunks

Spice Paste:

  • 1 Tbsp mustard seeds
  • 3 med cloves garlic
  • 1 1/2 Tbsp fresh ginger (slice into thin rounds to break up the strings)
  • 1/2 c lightly toasted peanuts
  • 1 tsp turmeric
  • 1/2 tsp ground cloves or allspice
  • 2 Tbsp toasted cumin seeds
  • 1-2 Tbsp toasted sesame seeds
  • 1/4 tsp cayenne
  • 1/2 c water (more, as needed)
  • Optional: 1/2 c shredded unsweetened coconut
  • 1-2 Tbsp peanut oil
  • 1 1/2 c chopped onion
  • 1 tsp salt
  • 1 large cauliflower, cut into 1-inch pieces
  • 1 med carrot, thinly sliced
  • Optional: 1 c cooked chick peas
  • Optional: 1 c raisins and/or cashews
  • 3-4 Tbsp lemon juice


  • Lemon or orange slices
  • Toasted nuts (cashews)
  • Toasted coconut
  • Raisins
  • Sliced tomatoes
  • Chutney


Begin cooking the rice with the water. Boil the potatoes until just tender. Drain and set aside. Place the spice paste ingredients in a blender and puree until fairly homogeneous. Add extra water as needed to form a soft workable paste.

Heat oil in skillet and add onion and salt. Saute for 5 minutes over medium heat, then add cauliflower and carrot and mix well. Cover and cook about 10 minutes, then add the paste. Mix well. Cook, covered, over low heat until the cauliflower is tender, stirring every few minutes. Add more water, if necessary, to prevent sticking.

Add potatoes, chickpeas, raisins, cashews, and lemon juice, and cook a few more minutes. Taste to adjust salt, and serve hot, with rice and condiments.

Seafood Stew with Tomatoes & Basil

Adapted from Bon Appetit

4 servings


  • 1/4 cup olive oil
  • 1 1/4 cups chopped onion
  • 2 tablespoons chopped garlic
  • 4 teaspoons dried oregano
  • 1 1/2 teaspoons fennel seeds
  • 2 1/2 cups crushed tomatoes with added puree
  • 2 1/2 cups bottled clam juice
  • 1 cup dry white wine
  • 2 6 1/2-ounce cans chopped clams, drained, liquid reserved
  • 1 pound uncooked large shrimp, peeled, deveined
  • 1 6-ounce can crabmeat, drained
  • 1/2 cup chopped fresh basil
  • Cayenne pepper


Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.


Sesame Peanut Noodles

Adapted from The New Enchanted Broccoli Forest

Serves 5-6
This is not only a very good vegetarian and vegan cookbook, but is hand lettered and illustrated, making it a lot of fun to read.


  • 1 c. high-quality (Adams works well) peanut butter (crunch or creamy)
  • 1 c. boiling water
  • 4-5 TBS rice or cider vinegar
  • 2 cloves garlic, minced
  • 2 TBS honey
  • 1 TBS soy sauce
  • ½ tsp crushed red pepper (to taste)
  • 4 TBS Chinese sesame oil
  • 1 lb noodles (works with angel hair, linguine, spaghetti, vermicelli)
  • 1 medium cucumber, chopped
  • 4 green onions, chopped
  • ¾ c. minced nuts: peanuts, cashews, etc.
  • minced fresh cilantro


  1. Place the peanut butter in a medium bowl. Add boiling water and whisk until smooth.
  2. Stir in vinegar, salt, garlic, honey, soy sauce, red pepper, and sesame oil.
  3. Cook the noodles, drain, and place in a large bowl. Pour the sauce over the top, or serve separately for people to use at their discretion
  4. Serve topped with nuts, cucumber, green onion, cilantro, or other toppings.


Shrimp Po’ Boy

Serves 4


  • 1 lb peeled uncooked shrimp
  • 1 medium papaya or mango, seeded, peeled and finely chopped
  • 1/3 cup mayonnaise (use fasting type)\1 Serrano or jalapeño pepper, seeded and finely chopped
  • 1 green onion, thinly sliced
  • 2 limes, juiced & zested, set aside 1 TBS. lime juice
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 2 18- to 24-inch baguette
  • 5 Bibb or romaine lettuce leaves
  • 2 Tbsp shredded coconut, toasted


  1. Remove and discard shrimp tales, if any are present. Cook until pink with most of lime juice. Coarsely chop shrimp.
  2. In medium bowl combine shrimp, papaya or mango, mayonnaise, Serrano or jalapeno peeper, green onion, lime zest, 1 TBS. lime juice, salt and black pepper. Cover and chill up to 1 hour.
  3. Cut baguette into 4 equal-size rolls. Slice in half lengthwise. Remove some of bread from bottom half of each roll, leaving thick shell.
  4. Optional: Place all rolls, cut side up, on broiler pan or baking sheet; broil 3 to 4 inches from heat for 1 to 2 minutes or until toasted.
  5. Place lettuce leaf on bottom of each roll. Spoon shrimp mixture onto lettuce; sprinkle with coconut.
  6. Place top of roll on shrimp mixture. Makes 4 sandwiches.


Shrimp with Coconut Sauce

Serves 3-4


  • 1 tbsp. tomato paste
  • 3/4 tsp. salt
  • 1/4 tsp. sugar
  • 1 tsp. garam masala (Indian spice blend)
  • 1/2 tsp. ground cumin
  • 1/8 - 1/4 tsp. cayenne pepper
  • 3 tbsp. finely chopped cilantro
  • 1 green chili, finely chopped
  • 1 tbsp. lemon juice
  • 1 can (7 oz. coconut milk, well stirred)

Put the tomato paste, salt, sugar, spices, and lemon juice in a large bowl with 1 tbsp. water.  Mix well.  Slowly add the coconut milk, mixing as you pour.  Set aside.

To stir-fry the shrimp:

  • 3 tbsp. vegetable oil
  • 1 tsp. black or yellow mustard seeds
  • 3 cloves garlic, peeled & finely chopped
  • 1 1/4 lb. med-size shrimp, cleaned, peeled, tail off

Put the oil in a pan over medium heat.  When oil is hot, put in the mustard seeds.  When the seeds begin to pop, add the garlic. Stir until the garlic slightly browns and put in the shrimp.  Stir until the shrimp turn opaque most of the way through. Add the sauce and heat through.  Serve with Basmati-style rice.



A delicious recipe for Greek spinach rice!


  • 2 T. olive oil
  • 1 med. Onion, chopped
  • 1-1/2 c. rice
  • 1-14 oz. can tomato sauce
  • 1-1/2 to 2-1/2 c. water
  • 1 bunch fresh spinach, chopped OR 1 pkg. Frozen spinach
  • 2 t. dried dill
  • salt and pepper to taste
  • ¼ c. lemon juice
  • 1 T. olive oil
  • ¼ c. pinenuts

Saute onion in olive oil until limp. Add rice and saute 30 seconds. Add tomato sauce, water and spinach. Bring to a boil, then simmer 15 minutes. Add dill, salt, pepper, and lemon juice and simmer about 5 minutes more. Saute pinenuts in olive oil until browned (stir constantly) and use to garnish bowls of spanikorizo.

Stir-Fried Portobellos with Ginger-Oyster Sauce

(adapted from Cooks Illustrated)

Serves 3 to 4 This stir-fry cooks quickly, so have everything chopped & ready before you begin cooking.


  • Glaze
  • 2 TBS. soy sauce
  • 2 TBS. sugar
  • ¼ c. vegetable broth


  • 1 TBS. soy sauce
  • 1 c. vegetable broth
  • 3 TBS oyster sauce
  • 2 tsp. toasted sesame oil
  • 1 TBS. cornstarch
  • Vegetables
  • 2 medium cloves garlic
  • 4 tsp. minced fresh ginger
  • 4 TBS. vegetable oil
  • 6-8 portobello mushroom caps (4-6 inches), gills removed (scoop out with spoon), & cut into 2-inch wedges (about 7 cups)
  • 2 c. carrots, sliced (or broccoli, cauliflower, asparagus, or green beans)
  • ½ c. vegetable broth
  • 1 c. snow peas (or bell pepper, celery, or zucchini)
  • 1 lb. bok choy or napa cabbage stems/cores cut into 1/4-inch strips, greens into 3/4-inch strips
  • 1 TBS toasted sesame seeds (optional)


  1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
  2. Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms and cook, without stirring, until browned on one side, 2 to 3 minutes. Using tongs, turn mushrooms and reduce heat to medium; cook until second sides are browned and mushrooms are tender, about 5 minutes. Increase heat to medium-high; add glaze mixture and cook, stirring, until glaze is thick and mushrooms are coated, 1 to 2 minutes. Transfer mushrooms to plate; rinse skillet clean and dry with paper towels.
  3. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add carrots and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until carrots are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer carrots to plate with mushrooms.
  4. Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add snow peas and bok choy stems or napa cabbage stems/cores and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
  5. Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter, top with sesame seeds, if using, and serve immediately.


Stuffed Peppers

Adapted from Food for Paradise by St. John the Russian Orthodox Church

Strict-Fast Optional


  • 5 peppers (green, red, orange, yellow – you choose!), cleaned out & cut in half lengthwise
  • ¼ c. olive oil (or 1/3 c. veg. broth)
  • 1 onion, chopped
  • ¼ c. chopped fresh parsley (or 1 TBS dried)
  • 2 cloves garlic, minced
  • 14 oz. can tomatoes, peeled and diced
  • 1 c. uncooked rice
  • 1 c. vegetable broth or water
  • 1 can cannellini beans (or 1 can corn)


  1. Preheat oven to 375
  2. Arrange halved peppers in bottom of 9x12 baking dish
  3. Saute onions in oil, medium heat, until softened, 3-5 min. If using vegetable broth instead, simmer.
  4. Add parsley & garlic, continue to cook 2 minutes.
  5. Add tomatoes, blend well.
  6. Add rice, salt & pepper, mix.
  7. Gently add beans or corn and vegetable broth.
  8. Spoon into pepper halves. Place extra in the baking dish around the peppers.
  9. Pour ½ - 1 c. water over peppers and cook for approximately 1 hour (until rice is done). Cover with aluminum foil and remove it the last 15 minutes (or if your family like it “crunchy”, don’t put any foil on it).

Note: this is a great dish to throw in other vegetables, too – eggplant and zucchini are great for stuffing. Tomatoes make a nice addition: After you put the rice mixture in the peppers, slice some tomato wedges and nestle them between the peppers. They will roast while cooking.

Tart and Tangy Beans

From Moosewood. Serves 8.


  • 3 cups dried pinto beans
  • 4 cups chopped onions
  • 2 Tbs. olive oil
  • 11⁄2 to 2 tsp. salt
  • 1 Tbs. chili powder
  • 2 tsp. cumin
  • 11⁄2 tsp. dry mustard
  • 6 to 8 medium cloves garlic, minced
  • 6 Tbs. dry white wine (optional)
  • 6 to 8 Tbs. cider vinegar (to taste)
  • 3 to 4 Tbs. Molasses (to taste)
  • 2 cups grated mild cheese (optional)
  • Lots of black pepper
  • Crushed red pepper, to taste
  • 3 medium-sized tart apples, cut into medium-sized chunks
  • 4 medium-sized ripe tomatoes, chopped


  1. Place the presoaked beans in a kettle and cover them with plenty of water. Bring to a boil, lower to a simmer, partially cover, and cook slowly until tender (1-2 hours), checking the water level during cooking. Drain off any excess when the beans are done. (This can be saved for soup stock.)   You can also use a crock pot very effectively.
  2. Begin cooking the onions in olive oil in a medium-sized skillet. Add salt, chili powder, cumin, and mustard, and sauté over medium heat for about 8 to 10 minutes. Add garlic and sauté for another 5 minutes or so. Add this sauté to the cooked beans, along with all remaining ingredients.
  3. Preheat oven on 350°. Mix the beans well and transfer to a deep casserole or a 9 x 13-inch baking pan. Cover tightly with foil, and bake 1 hour

Vegetable Curry

Adapted from Food for Paradise by St. John the Russian Orthodox Church

Strict-fast optional
Serves 6


  • 2 TBS olive oil (or ¼ c. veg. broth)
  • 2 onions, chopped
  • 1 c. celery
  • 2 cloves garlic, minced
  • 1 medium head cauliflower, cut into ‘trees’
  • 28 oz. can tomatoes, peeled and diced
  • 10 oz. frozen peas
  • 2 TBS. curry powder
  • 1 tsp. salt
  • 1 TBS. sugar
  • ¼ tsp. ginger
  • 1/8 tsp. cayenne pepper
  • 1 lb. potato, peeled and cubed ¾ inch size


  1. Saute onions, celergy and garlic in oil (or ¼ c. veggie broth) until tender.
  2. Add remaining ingredients (except rice).
  3. Heat until boiling, reduce to low, cover and simmer 30 minutes until tender crisp.
  4. Serve over rice. Garnish with chopped cashews, if desired.


Vegetarian Chili

(a slow cooker recipe)

Serves 8-10


  • 2 TBS olive oil
  • 2 c. celery, chopped
  • 1 green or red pepper, seeded & chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 2 – 28 oz. cans stewed tomatoes
  • 2 – 16 oz. cans kidney beans, undrained
  • 1 ½ - 2 c. raisins
  • ¼ c. wine vinegar
  • 1 TBS. parsley, chopped (1 tsp. dry)
  • 2 tsp. salt
  • 2 tsp. oregano
  • 2 tsp. cumin
  • ¼ tsp. pepper
  • ¼ - ½ tsp. hot sauce (optional)
  • 1 bay leaf


  1. Combine all ingredients in slow cooker.
  2. Cover. Simmer on low for 8 hours.

Voila! Great with bread