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Macrobiotic Tofu Casserole

by Jane Majian Bowen
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 lb Tofu
1-2 Strips Wakame
1 Onion
1 Tablespoon Umeboshi Plum Paste
1 Tablespoon Tahini

Soak the wakame in water for 20 minutes. Lightly boil slice onion until clear. Drain. In a bowl use a fork to mash the tofu into small bits. Add the plum paste and tahini and mash until the mixture is smooth. Drain and cut the wakame into 1"-2" pieces. Layer the wakame and onion with the tofu on top. Top with sesame seeds if desired. Bake at 375 until center of casserole is hot (20-30 minutes). Serves 2.

Maren's Apple Salad

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

1 Tart Green Apple (I like Granny Smith)
½ Lemon
1 ½ Cup Ricotta Cheese
Large Handful Dried Currants
Fresh Nutmeg and Grater

Wash and core apple. Cut in half, then slice each half into very thin pieces. Arrange slices overlapping to form a wheel around the edge of 2 salad plates. Squeeze lemon juice all over apple. In a small bowl, mix ricotta and currants. Mound in center of apple wheel. Grate fresh nutmeg generously on top of ricotta. Serves 2.

Moondance Dressing

by Gary DiLegge
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup Yogurt
½ Cup Oil
1-2 Tablespoon Tamari
1 Clove Garlic, or to taste
1 Squeeze of lemon
1 Tablespoon Apple Juice, or to taste
1 Avocado (optional)
1 Teaspoon Dill
1 Tablespoon Tahini (optional)

Combine all ingredients in blender. Makes about 2 ½ cups.

Mung Bean Soup

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

1 ½ Cup Mung Beans, Uncooked
10 Cup Water
1 ½ Tablespoon Salt
3 Tablespoon Honey
2 ½ Tablespoon Lemon Juice
3 Tablespoon Oil
½ Teaspoon Curry Powder
½ Teaspoon Mustard Seeds
½ Teaspoon Cumin
1 Teaspoon Turmeric
½ Teaspoon Cinnamon
2 Teaspoon Coriander
1 Green Pepper, Chopped
1 Small Carrot, Diced
1 Tablespoon Powdered Ginger

Heat oil in kettle. Saute spices until brown. Add mustard seeds and cook until they pop. Add water and all other ingredients. Simmer covered for 1 hour.

Mushroom Lover's Spaghetti Sauce

by Rachel Miller
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Chopped Onion
1 Teaspoon Corn Oil
1 Tablespoon Tamari
½ lb sliced mushrooms
Spray Oil for pan, or 1 Teaspoon Oil
1 Tablespoon Lemon Juice
2 Tablespoon Dry Vermouth (optional)
1 14oz Can Italian Tomatoes
Oregano, Basil, Tarragon, or other favorites
2 Tablespoon Plain Yogurt
Corn Pasta

Saute onion in corn oil and tamari until tender. Meanwhile, spray large skillet with spray oil and saute mushrooms at high heat, stirring constantly until they render their liquid. Then add lemon juice and Vermouth (Use more lemon juice if Vermouth is not used.) Allow mushrooms to cook in boiling liquid for several minutes. Add tomatoes, onions and herbs to skillet and simmer for 1 ½ hours or until sauce reaches desired consistency. Cook corn pasta and drain thoroughly. Immediately before serving, stir yogurt into sauce, but do not allow to boil. Taste for seasoning and add lemon, tamari or black pepper, if necessary.

Mushroom Piroshki

by Jessica Schiffman
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

Filling:
2 Tablespoon Butter or Margarine
½ lb Mushrooms, Finely Chopped.
1 Large Onion, Finely Chopped
1 ½ Teaspoon Dry Dill Weed, or 4 Teaspoon Fresh
Salt and Pepper to taste
1 Vegetable Bouillon Cube
1 ½ Tablespoon Flour

Melt butter or margarine in large frying pan. Saute mushrooms and onions until soft. There will be some liquid in pan. Add dill, salt, pepper and bouillon cube. Stir in flour. Cook gently until thickened and bouillon cube is dissolved. Set aside.
Dough: (any biscuit dough will do)
1 ¾ Cup Unbleached White Flour
½ Teaspoon Salt
3 Teaspoon Double Acting Baking Powder
4 Tablespoon Chilled Butter or Margarine
¾ Cup Milk

Sift dry ingredients into large bowl. Cut in butter with pastry blender until consistency of coarse cornmeal. Make well in center. Add milk and stir until dough is free of sides of bowl. Turn dough onto floured board and knead ten times. Divide dough in half and rollout into two rectangles with floured rolling pin. Spread half of mushroom mixture onto each rectangle. Roll up so you have two long rolls. Seal ends with a little water. Cut into ¾" slices. Place cut side down on ungreased cookie sheets. Bake at 450 until lightly brown, approximately 12 minutes. Can be made ahead and reheated.

Mushroom Soup

by Mary Ellen Finucane
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 lb Mushrooms, Sliced
2 Tablespoon Unsalted Butter
¼ Cup White Wine
1 Onion, Chopped
2 Stalks Celery, Chopped
1 Carrot, Grated
2 Tablespoon Butter (additional)
2 Cup Water
1 Bouillon Cube
1 Tablespoon Dried Parsley
Freshly Grated Pepper, to taste
Dash Nutmeg
2 Cup Heavy Cream

Saute mushrooms in butter. When mushrooms are tender, add wine. When liquid is mostly reduced, remove from heat. Meanwhile, saute onion, celery, and carrot in additional butter until onions are clear. Combine all vegetables in large pot. Add 3 cups water with unsalted vegetable bouillon dissolved in it (or use light low salt vegetable stock). Add parsley, fresh pepper, dash nutmeg, another splash of wine and cream. Salt to taste if desired. Cook over low heat 15 minutes to blend flavors. Do not boil.

My Mom's Chili Relish

by Matilda Tompson
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

36 Tomatoes
12 Onions
8 Green Peppers
4 Hot Peppers or 1 - 1 ½ Teaspoon cayenne
3 Cup sugar or 1 ½ Cup Honey
3 Cup Vinegar (Cider)
4 Tablespoon Salt
2 Teaspoon each Allspice, Nutmeg, Paprika, Cinnamon
1 Teaspoon Ground Cloves
1 Tablespoon Celery Seed
2 Tablespoon Mustard Seed

Peel and grind tomatoes, onions and green peppers. Cook 30 minutes. Add other ingredients, and continue cooking for 2-3 hours. Stir often. Hot pack (like jelly - to seal). Makes 12 pints.

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