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Flannel Shirt Squash Soup

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

1 Large Butternut or Buttercup Squash, seeded and cubed
1 Large Onions, in Half-Moon Slices
1 Teaspoon Light Sesame Oil
1 Pinch Sea Salt
2 Tablespoon Mellow White or Chickpea Miso
1 Teaspoon Mirin

In large pot saute onions in oil 2-3 minutes; add squash and gently saute until onions soften. Add salt and enough water to half-cover the squash. Cover and simmer until tender (about 20 minutes), adding water if needed to prevent scorching. Remove a little of the cooking liquid and puree miso in it; mix in mirin; return to pot. Puree soup in food mill or blender (for a chunkier soup, just mash squash with spoon). Return to pot and simmer gently for another 5 minutes. Serve piping hot garnished with slivered scallion greens or a sprinkling of ao-nori (toasted nori flakes). Makes 4-6 servings.

Frittata a la Leftovers

By Carl Houtman and Jaci Jaeger
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1-2 Cup Chopped mixed vegetables (suggestions: onion, red pepper, hot pepper, celery savoy cabbage, carrot, tomato, garlic, broccoli, etc.)
2 Tablespoon Olive Oil
2-3 Tablespoon Fresh Fine Herbs (Basil, Oregano, Cilantro, Thyme) or 1 Tablespoon Dry
1 Cup Leftover Pasta or one package cooked ramen noodles.
½ Teaspoon Balsamic or Red Wine Vinegar
1 Teaspoon Soy Sauce or Tamari
Fresh Ground Black Pepper to taste
3-5 Eggs
2 Tablespoon Water

In a 12 inch fry pan, saute the vegetables until tender. Work the vegetables into the pasta. Continue to stir and fry until hot and well mixed. Beat the eggs, vinegar, tamari and water well, and pour them over the pasta and vegetable mixture. Top with cheese if you wish. Continue to fry until the eggs are done. If you like your eggs more firm place the pan in a 350 oven for 5 minutes.

Fruit Streusel Coffee Cake

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

Cake:
1/3 Cup Corn Oil
1/3 Cup Maple Syrup
1/3 Cup Rice Syrup
2 Eggs
½ Cup Tofu Sour Cream (recipe follows)
1 Teaspoon Vanilla
1- 1½ Cup Sliced Fruit (Bananas, Apples, Pears, Blueberries, Cranberries)
1- 1½ Cup WW Pastry Flour
1- 1¼ Cup Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Sea Salt
½ Teaspoon Cinnamon
½ Teaspoon Nutmeg
Streusel:
½ Cup Chopped Walnuts
2 Tablespoon WW Pastry Flour
1 Tablespoon Maple Syrup
½ Teaspoon Cinnamon
Glaze:
½ Cup Apple or Pear Juice
½ Teaspoon Lemon Juice
1½ Teaspoon kuzu or arrowroot
Additional 1 Tablespoon Apple of Pear Juice
Streusel: Mix together nuts, flour, maple syrup and cinnamon until crumbly. Set aside.
Cake: In a large bowl, beat oil, syrups, eggs, "sour cream" and vanilla. Fold in sliced fruit. Sift together all the dry ingredients; add to fruit mixture and blend. Pour half of batter into oiled Bundt pan; top with Streusel; spread remaining batter over top.
Bake at 350 for 55-60 minutes. Cool in pan for 20 minutes and turn onto wire rack; allow to cool thoroughly while preparing glaze.
Glaze: Heat ½ Cup juice with lemon juice until it begins to simmer. Dissolve kuzu in 1 Tablespoon juice and stir into simmering liquid. Continue to simmer until syrupy and translucent. Remove from heat and allow to cool 5 minutes, but don't let the glaze set up. Drizzle glaze over cake.

Tofu Sour Cream

By Pat Bjorke
In blender, combine ½ lb silken tofu,
1 ½ Tablespoon lemon juice,
1 Tablespoon light oil
and ½ Teaspoon sea salt.
Process until thick and smooth, adding up to 2 Tablespoon water if needed. Allow to mellow and thicken overnight in refrigerator before using. Yield 1 Cup

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