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Cabbage Stuffed with Millet

by Laurel Zydney
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Head Cabbage, frozen and thawed (much easier than blanching!)
1 Cup Millet, well toasted
2 Cup Boiling Stock
1 Cup Chopped Onion (2 medium)
½ Cup Chopped Carrot (1 large)
¼ Cup Apple Juice
½ Cup Raisins
½ Teaspoon Each Basil, Oregano
Dash Each Nutmeg, Cayenne Pepper
Basic Tomato Sauce (Try "Laurel's Kitchen" recipe)

Add millet to boiling stock; simmer 25 minutes. Saute onion and carrot. Add cooked millet, juice, raisins and spices to saute and cook until tender. Roll 1-2 heaping tablespoons filling in each cabbage leaf. Top with tomato sauce and bake 30 minutes at 350 degrees. Note: it's nice if the tomato sauce is accented with a dash of cinnamon.

Carl's Best Salsa

by Carl Houtman
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Large Onion, Chopped
1 Green Bell Pepper
1 Red Bell Pepper (optional)
4-5 Cloves Garlic
Hot Pepper to taste
2 Tablespoon Olive Oil
2-3 Tablespoon Ground Cumin
2 Tablespoon Chili Powder
1 Can (28 oz) Crushed Tomatoes
1 Tablespoon Miso or Soy Sauce
3-4 Fresh Tomatoes, Chopped
2-3 Teaspoon Vinegar (Balsamic or Red Wine)

In a heavy pan, saute vegetables in olive oil until tender. As for the hot pepper add as much as you wish. Remember the seeds and membranes are the hottest part so if you want to calm it down remove them. I usually use a combination of fresh cayenne and jalapeno pepper, 1 cayenne with the seeds removed and 3 jalapeno, 1 with seeds, 2 without, this results in a moderately hot salsa. Finally, wash your hands with dish soap after working with the peppers. Persons with sensitive hands may wish to use gloves. The juice irritates sensitive tissues. Pepper juice on one's magic parts is an experience to be missed. Add next five ingredients to the sauteed vegetables and simmer for 10-20 minutes. Turn off the heat and stir the tomatoes and vinegar into the simmered mixture. Let stand about 15 minutes, stirring occasionally. Test with your favorite corn chip and adjust the seasonings to taste. Remember the hot pepper tends to get stronger with age.

Cashew Fried Rice

by Susan Pao Constable
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Clove Garlic, Smashed
½ - 1 Cup Cashews
4 Water Chestnuts
1 Cup Mushrooms
1 Bunch Scallions
2 Cup Cooked Brown Rice
2 Eggs, Beaten

Heat oil, fry garlic, and then cashews. Remove from pan and stir fry water chestnuts, mushrooms, and scallions. Remove from pan. Heat more oil and fry rice. The rice should be warming and separating, NOT turning brown. When rice is ready, return vegetables and cashews to wok. Mix well and stir in eggs, mixing carefully so that eggs moisten and cling to rice. Season with soy sauce, oyster sauce, and hot sauce to taste.

Cassoulet

by Jeanne Boyer
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Cassoulet would be a welcome addition to your Thanksgiving meal, a French-Provincial stand-in for the traditional New England Baked Beans. A heart-warming dish throughout the winter, cassoulet is a meal in itself when accompanied by sourdough french bread and a little glass of red wine, peut-etre?
Editor's note: Read the whole recipe before beginning. I recommend making the Tempeh "Bacon" while the beans cook. ed.
3 Cup Great Northern Beans
1 Strip Kombu
2 Onions, sliced thin
2 Carrots, chopped in ½ inch dice
1 Tablespoon Olive Oil
3 Tablespoon White or Yellow Miso
2 Tablespoon Miso Mustard
1 Teaspoon Tamari
1 Tablespoon Mince Garlic
2 Tablespoon Mirin (Optional)
¼ Cup Chopped Parsley
¾ Cup Grated Soy Mozzarella
1 Cup Whole Wheat Bread Crumbs
1 Cup Shiitake Mushrooms, sliced fine (Optional)
1 Recipe Tempeh "Bacon" see below


Wash beans thoroughly, soak in water to cover for 2 hours, drain and discard soaking water. Place beans in pressure cooker with kombu; pour in water to top beans by one inch. Bring up to pressure and simmer 1 hour. Saute garlic, onions, optional shiitake and carrots in olive oil until onions are soft and golden; stir in the 1 teaspoon tamari. Remove ½ cup bean stock; blend with miso, mustard and mirin; stir into beans along with sauteed vegetables and parsley. Pour cassoulet into a bean pot, casserole or individual crocks, top with slices of tempeh "bacon." Combine soy mozzarella and bread crumbs and sprinkle over cassoulet. Set casserole, crocks, etc into a large baking pan. Pour one inch of boiling water into baking pan. Bake at 350 for 1 hour, replenishing water as needed.
In France, it is an old custom to push the bubbling crust back into the cassoulet seven times for good luck and an extra hearty "au gratin"
Bon Appetit

Tempeh Bacon

by Jeanne Boyer
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 pkg Tempeh
½ Cup Sauerkraut Juice, drained from a naturally fermented product
2 Teaspoon Tamari
1 Tablespoon Miso Mustard
½ Cup Each Cumin, Paprika (Optional)
1 Tablespoon Corn Oil

Finely slice tempeh, saute in corn oil until crisp and golden. Whisk all other ingredients together, pour over sauteeing tempeh. Cook down until tempeh has a nice "caramelized" glaze. Set tempeh "bacon" aside.

Cheeseball

by Debbie Fox
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 lb Cream Cheese, Softened
6 oz Sharp Cheese, Shredded
2 oz Smoked Cheddar Cheese, Shredded
2 Teaspoon Grated Onion
¼ Teaspoon Ground Pepper
1 Teaspoon Lemon Juice
2 Teaspoon Tamari
1 Teaspoon Dry Mustard
½ Teaspoon Paprika
Toasted Sesame Seeds or Wheat Germ for coating

Mix all ingredients well (it may feel slightly disgusting, but using your hands is the best method). Shape into a large ball or two smaller ones. Roll in sesame seeds or wheat germ. Chill several hours. Cheese balls freeze well.

Chicken and Spinach Salad

by Laurel Zydney
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

¾ lb Chicken Breast, Skinned and Deboned

Marinade:
1 Tablespoon Soy Sauce
2 Tablespoon Oil (optional)
1 Clove Garlic, Minced
½ Teaspoon Lemon Peel, Grated

Dressing:
1 Tablespoon Oil (Suggest ½ - 1 Teaspoon sesame oil)
1-3 Tablespoon Soy Sauce (to taste)
½ Teaspoon Lemon Peel, Grated
¼ Cup Lemon Juice

Salad:
1 lb Fresh Spinach
1 ½ Cup Mung Bean Sprouts
2 Grated Carrots

Marinate chicken for at least 1 hour. Drain chicken and saute in 1 Tablespoon oil until done. Prepare dressing. Place chicken in dressing for 8 hours or longer. Serve chicken and dressing on salad. Top with 3 Tablespoon sesame seeds.

Chili

by Myrna Brams
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 lb Very Lean Ground Beef
1 ½ Cup Chopped Onion
1 ¼ Cup Water
1 Can (6oz) Low-Sodium Tomato Paste
4 Teaspoon Chili Powder
½ Green Pepper, Chopped
1 Bay Leaf (optional)
1/8 Teaspoon Dried Basil (optional)
3 Cup Cooked, Unsalted Kidney Beans

Brown the meat and onions. Drain off the fat. Add remaining ingredients. Cover and simmer 30 minutes, stirring occasionally. You may substitute ground turkey for the beef. Add 1 teaspoon ground cumin for a more "beefy" taste. For variety, add cooked lima beans.

Chili Sauce

by Rama and Sita
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

12 Large Fresh Tomatoes (Chopped)
4 Large Green Peppers
2 Large Onions Sliced
1 Cup Vinegar
1 Cup Sugar, Honey, or Barley Malt Syrup
2 Tablespoon Salt
2 Teaspoon Allspice

Simmer uncovered for 2 hours.

Chinese Cabbage Salad

by Maren Ketcham
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Per Serving:
1 Cup Napa Cabbage, Shredded Very Fine
¼ Cup Alfalfa Sprouts
1 Cup Very Fresh Mushrooms, sliced very thin

Adjust the quantities to suit the number of diners and the proportions to your taste. Make the following dressing ahead, to allow the flavors to blend. Either dress and toss the salad at the last minute, or serve dressing on the side.

Dressing:
2 Tablespoon Sesame Seed
¼ Cup Light Oil
2 Tablespoon Red Wine Vinegar
1 ½ Teaspoon Soy Sauce, or to taste
½ - 1 Teaspoon Dark Sesame Oil, to taste
Salt and Pepper if desired.

Lightly toast sesame seeds in a dry frying pan (iron works well) over moderate heat. Be careful not to burn. Combine in a screw-top jar with rest of ingredients. Shake Well. Makes about ¾ C, enough for 6-8 servings.

Christmas Eve Borscht

by Pat Bjorke
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Teaspoon Light Sesame Oil
1 Onion, Sliced
1 Clove Garlic, Minced
2 Tablespoon Flour
5 Cup Kombu Stock* or Vegetable Stock or Water
1 Bay Leaf
¼ Teaspoon Fresh Ground Black or White Pepper
4 Large of 8 Small Beets, with Greens, Sliced
1 Carrot, Sliced
1 Rib Celery, Sliced
½ Small Cabbage, Shredded
1 Teaspoon Sea Salt
2 Tablespoon White Miso

In large pot saute onion and garlic in oil until translucent and soft; stir in flour and cook gently just 1-2 minutes. Add stock, vegetables, beet stems and greens and all seasonings except miso. Bring to boil; lower heat and cover. Simmer until vegetables are very tender, 45-60 minutes. Remove a little of the soup broth from pot and puree the miso in it; return to pot and barely simmer for another 5 minutes. Serve garnished with snipped fresh chives, dill or parsley. Makes 6-8 servings.

Kombu Stock

by Pat Bjorke
Combine 5 Cups water and a 6" piece of kombu seaweed in saucepan. Bring just to simmer, uncovered, over medium heat, and immediately remove kombu. (Reserve kombu for future use cooking beans or other vegetables.)

Coconut Fruit Salad

by Mary Lou Brown
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Medium Bunch of Grapes
3 Oranges
4 Bananas
3 Apples (or any fruit in season)
1 Cup Raisins
1 Pineapple
2 Grapefruit
1 Pint Strawberries
1 Cup Coconut
Chopped Nuts (optional)

Wash, core, peel, slice or section fruit (shape according to whichever is appropriate) in bowl. Add coconut raisins and nuts. Serves 8-10.

Commuter Corncakes

by Nina Latimer
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Cup Cornmeal
2/3 Cup Soy Flour
¼ Teaspoon Salt
1 Egg
1-2 Teaspoon Vanilla Extract
2 Tablespoon Cooking Oil
1 Cup Evaporated Skim Milk OR 1 Cup Milk + 1/3 Cup Powdered Milk
1 Tablespoon Honey
1-3 Tablespoon Water

Mix together liquid ingredients (and milk powder, if it is used). In second bowl, mix dry ingredients together, then combine the two mixtures. Add water, a little at a time, until consistency is like that of cookie dough. Drop tablespoonfuls of batter onto an oiled medium hot griddle or heavy fry pan approximately 3" apart. After 1 minute (or enough time for bottom of batter mound to brown slightly) turn each spoonful over and press it flat with spatula. Brown this side for 2 minutes, then turn corn cakes over again. Brown for 1 minute more. Serve with honey of applesauce, or eat them plain as you ride to work.

Compote Koshbar (Iranian Dessert)

by Wendy Knoedler
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

5 Cup Water
1 Cup Honey
12 Dried Prunes
1 Cup Dried Apples
½ Cup Dried Apricots
1-2 Tablespoon Rose Water

Boil water and honey 10 minutes, or until honey is melted. Add prunes, boil 5 minutes. Add apples and apricots and let boil on low about 15 minutes. Add rose water and let cool. Serve cold, with yogurt if desired. Serves 4-5

Cousin Jill's Marinated Corn

From the Summer 2002 Cornucopia

6 ears sweet corn (white or yellow)
1 cup white wine vinegar
1 cup water
½ cup extra virgin olive oil
½ cup dehydrated sugar cane juice or Sucanat®
1 tbsp. Wizard® vegetarian Worcestershire sauce
½ cup fresh basil leaves

Dissolve sugar in water and vinegar, and mix in additional marinade ingredients. Break corn into halves, and boil until tender (about 8 to 10 minutes.) Pour marinade over hot corn, chill for 24 hours. The great thing about this recipe is that you can prepare it a day ahead of time and carry it to a picnic or cookout in an ice chest. It's very easy and unusual enough that you'll get plenty of compliments.

Curried Tofu Dip

by Ceal Phelan
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1/3 lb Tofu
¼ Cup Nutritional Yeast Flakes
1 Tablespoon Miso
1 Tablespoon Vinegar
2 Teaspoon Mustard
1-2 Teaspoon Curry
Dash of Tamari
Hot Sauce to taste

Blend all ingredients in food processor or blender until smooth. Add water until dip is desired consistency. Us as dip, spread or salad dressing. Makes about ¾ cup.

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