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Saffron Rice

By D.B. Dawson from the Summer 1999 Cornucopia

¼ tsp. saffron threads
4 oz. dry white wine
4 tbsp. soy margarine
¼ cup onion, minced
1 clove garlic, minced
1/8 tsp. thyme, dried
1 ½ qt. vegetable stock
12 oz arborio rice
2 oz nutritional yeast

Measure out wine and add saffron. Let steep for many hours. Heat vegetable stock to simmer.

Heat a large saucepan over medium high heat. Add soy margarine. Then add onion, garlic, and thyme. Sauté without browning until translucent.

Add arborio rice, stirring well to coat rice with margarine. Allow rice to cook for about five minutes but do not let it brown.

Add wine, saffron, and thyme. Stir until wine is absorbed. Add simmering stock four ounces at a time, stirring frequently until liquid is absorbed. Continue adding stock in this manner until all stock is gone and rice is done. Remove from heat and add nutritional yeast. Enjoy! You can use water instead of stock, butter or olive oil instead of soy margarine, and parmesan instead of nutritional yeast.

Seitan Stew

by Peggy and Don Keil
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

1 Cup Chopped Onion
2 Tablespoon Butter or Margarine
2 Large Carrots, Chopped
2 Medium Potatoes, Cubed
2 Medium Zucchini, Sliced
8 oz Seitan, Cut Into Bite-Sized Pieces
Reserved Liquid from Seitan
2 ½ Cup Boiling Water
1 pkg Instant Miso Soup Mix
Dash Tamari
3 Tablespoon Flour
3 Tablespoon Warm Water
¼ Teaspoon Each Salt and Pepper

Saute onions in margarine with salt and pepper until translucent. Add carrots and potatoes, and cook a little longer. Take flour and warm water and make a paste. Boil 2 cups water and add miso mix, seitan water, tamari, and flour paste. Stir until combined. Add liquid mixture to vegetables and simmer together over medium heat until vegetables are almost tender. Stir occasionally. When vegetables are almost cooked, add seitan and zucchini. Cook until zucchini is tender and gravy is thickened. Serve in a bowl or over rice. Makes two large servings.

Soft and Chewy Oatmeal Cookies

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

1 Cup Apple Juice
1 Cup Raisins, or Chopped Dried Fruit
4 Cup Rolled Oats
1 Cup WW Flour
2/3 Cup Sunflower Seeds, very lightly toasted
¼ Teaspoon Sea Salt
1/3 Cup Corn Oil
1/3 Cup Rice Syrup or Barley Malt
1 Teaspoon Vanilla
1 Teaspoon Cinnamon
1 Teaspoon Grated Orange Rind
1 Egg beaten with 2 Tablespoon Water
½ Cup WW Pastry Flour

In saucepan bring juice and dried fruit to boil; lower heat and gently simmer until soft (10 minutes). In large bowl, mix together oats, 1 cup flour, sunflower seeds and salt. In a small bowl whisk together oil, syrup, vanilla, cinnamon, orange rind, egg, and water. Drain cooking juice from raisins into measuring cup; add enough additional apple juice to equal 1 cup liquid. Puree raisins with cooking liquid in blender or processor. Add puree to dry oat mixture. Add oil mixture to oat/raisin mixture, allow to sit 10 minutes. Stir in remaining ½ cup flour and let stand another 5 minutes.
Drop by rounded teaspoonfuls onto lightly oiled cookie sheets. Bake at 350 for 10-12 minutes. Remove to wire rack and cool.
Makes about 6 dozen cookies.

Soup - a primer

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

You can make soup from anything. It's the world's number 1 way to recycle leftovers and save on dishwashing. Anything you can put into a meal can go into a soup: grains, beans, vegetables, herbs, flesh, even fruit. There are a few things used in a "standard order", but the main trick is knowing the cooking times of the various ingredients. Once you have a feel for that, soupmaking is a breeze.

STEP ONE: Chop onions and mince garlic. Saute in the soup pot in 2 Tablespoon oil or butter. Try to gauge your oil to your other ingredients. Safflower and soy oils go with anything. Corn oil has a distinctive flavor - excellent in vegetable soup, not so hot with miso. Use sesame oil with miso soup, olive oil with anything else, especially with tomatoes.

STEP TWO: When onions are soft and translucent, add 2 quarts water, herbs, meat and bones, and 2 cups dry beans and/or 1 cup uncooked whole grains. When it starts to boil, turn to simmer. Here's where the cooking time knowledge comes in handy. You can leave the pot on the stove and catch up on your jogging, sleeping, or errands while the beans get soft. You can even start it in the morning and go to work, if you have a low enough burner, a handy Mexican gadget called a cocinar, or a crock pot.

Cooking Times (Minimum)
Lentils, split peas, all grains (brown rice, barley, bulghur, kasha) - 1 hour
Mung beans, turtle beans, kidney beans, aduki beans - 2 hours
Garbanzos, soybeans, great northern, navy beans - 3 hours
Green soybeans - 8-10 hours

When beans/grains are soft,

STEP THREE: Chop and add fresh vegetables and dried seaweed. When these are tender,
STEP FOUR: Add dry macaroni or broken spaghetti. Add fish. When these are tender,
STEP FIVE: Add all leftovers. When these are heated,
STEP SIX: Remove from heat; add miso, tamari or milk. Check seasoning and serve.

Now obviously you're not going to put all these things into every pot of soup. So here's another way to look at your ingredients:

Stock - Meat, bones, miso, fish, vegetable juice from leftovers, fowl, milk
Body - Beans, grains, pasta
Beauty - Vegetables, seaweed
Flavorings - Salt, herbs, spices, tamari

If you take one from every group and no more than two from each group, you should come up with a winner every time.

Seasonings: A good rule of thumb is to use no more than 3 herbs or spices and about ½ to 1 teaspoon of each per quart of soup. The best thing to do is to get a good spice and herb chart as some things go better together than others. You will need little or no salt if you're using miso or tamari.

Since writing this in 1978, I have discovered the magic of bouquet garni. Take 6 sprigs fresh parsley, a 6" sprig of fresh thyme, a bay leaf, and a small dried red pepper and tie them together with a string. Add them with the water. Remove before serving. Que bueno! If you use dried herbs, too small to tie, put them in a screen teaball (saves messing with muslin). Just make sure you soak the thing immediately after making soup.

Spicy Sesame Noodles

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

½ - 2/3 Cup Tamari
Equal amount Water
3-5 Cloves Garlic, Pressed
1-4 Tablespoon Fresh Ginger, Grated
½ Cup Toasted Sesame Oil
Dash Hot Sesame Oil or Red Pepper (optional)
About 2 lb Pasta, Cooked and Drained

So many people have asked for this recipe. The formula is not at all exact. It is kind of like my Jewish grandmother's method of cooking - a little bit of this and a little bit of that! Experiment and improvise. It is sure to be outrageously good! To begin - put on some nice music (or All Things Considered if it's 5:00). Put everything except the past in a glass jar and shake it up well - dance if you like. Rinse out the empty pasta pot and put it back on the stove. Shake the jar again and pour in enough sauce to cover the bottom of the pot. Turn the heat on low and add some pasta. Stir it around and alternately add sauce and pasta until you lose patience and just throw everything into the pot. Warm it on low heat and keep stirring until the sauce thickens and glazes the noodles. Fried tofu chunks, fresh or frozen peas and green beans are all good additions. This is good served hot or cold. You can also make a smaller amount of pasta and save the uncooked sauce in the refrigerator. It keeps well. Serves 8-10. Takes 45 minutes.

Steamed Buns

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

1 Tablespoon Yeast (or 1 pkg)
1 Tablespoon Honey
¼ Cup Lukewarm Water
1 Cup (plus) Milk, Heated Lukewarm
4 Cup Unbleached White Flour

Sprinkle yeast and honey into ¼ Cup lukewarm water. Let yeast and honey stand 2-3 minutes; then stir to dissolve completely. Set the cup in a warm, draft-free place for 3-5 minutes. Yeast should bubble and almost double in volume in that time. Sift 4 Cup flour into a large mixing bowl. Gradually pour in the yeast mixture and lukewarm milk, stirring first with spoon and then with hands as the batter is firm. Place the dough on a lightly floured surface; knead for about 5 minutes. Place dough in large greased bowl. Cover and let rise for 1 ½ - 2 hours or until doubled. Punch dough down and let rise until doubled again (approximately 30 minutes). Turn dough on a floured board and knead again for 5 minutes. It is now ready to make into flower rolls or steamed buns. Place the rolls an inch or so apart and then let them rise for 30 minutes, covered. Steam for 8 minutes. If steaming two batches, warm the second batch by extra steaming for 3 minutes of so. Extra steaming will not harm the rolls. Makes 16 rolls.

Steamed Buns with Date Filling

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

1 Recipe Steamed Bun Dough

Filling:
¼ Cup Safflower Oil
1 Cup Canned Red Bean Paste
½ lb Pitted Dates, Finely Chopped
Red Food Coloring (optional)

Set a wok or large skillet on medium head and heat oil. Add the bean past and chopped dated, and cook, stirring constantly, for 8-10 minutes. Transfer contents to bowl to cool. On a lightly floured surface, firm the dough with your hands into a long sausage-like roll 2" in diameter. With knife, slice the roll into 1" rounds. Flatten each round with your hand, then with a rolling pin roll out each round into a disc 4" in diameter. Place some filling in the center of each round. Gather sides of dough around filling with the ends meeting at the top. Pinch top of dough to seal the edges and twist. Roll the finished buns in the palms of your hands to make them smooth. Place the buns on 2" squares of waxed paper, cover with towel and let rise at room temperature for 30 minutes. Steam for 10 minutes. Makes 2 dozen. Note: The Chinese custom is to dip the square end of a chopstick in some red food coloring and dot the top of each date filled bun.

Steamed Flower Rolls

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

1 Recipe Steamed Bun Dough
2 Tablespoon Toasted Sesame Oil

On a large floured surface, roll out one half of the dough into a rectangle 12" x 8" and about 1/4" thick. Brush surface with 1 Tablespoon sesame oil. Lift dough (long side) and roll jelly-roll fashion into a long cylinder about 1" in diameter. With sharp knife, slice each cylinder crosswise into rounds about ¾" thick. Make a pair by placing one on top of another, rounded surfaces touching. With a chopstick, press down firmly on each pair to make the rounds stick to one another. Holding the ends of the rounds together with your thumbs and forefingers, gently pull the ends away from the center of the buns and then draw the ends backward until they meet. Pinch the ends firmly together to secure them. Place the rolls an inch or so apart and then let them rise for 30 minutes, covered. Steam for 8 minutes. If steaming two batches, warm the second batch by extra steaming for 3 minutes of so. Extra steaming will not harm the rolls. Makes 16 rolls.

Stir Fry Green Beans

by Diane McNevich
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 Cup Fresh Green Beans
2 Teaspoon Olive Oil
¼ Teaspoon Oregano
1 Clove Garlic, Crushed

Steam green beans until crisp and tender. Set aside. In wok or medium frying pan heat the olive oil. Add the green beans, oregano and olive oil. Add the green beans, oregano and garlic and stir fry until heated through. (For variety, add a seeded, diced tomato.)

Stuffed Acorn Squash

By the American Heart Association from the Winter 2003 Cornucopia

Vegetable oil spray
Acorn squash - 3
Cooked rice - 1 ½ cups (white, brown or wild)
Walnuts - ½ cup (chopped, unsalted, dry-roasted)
Cracker crumbs - ¾ cup (approx 8 crackers)
Medium Onion - 1 (finely chopped)
Egg whites - 2 (slightly beaten)
Sage - ½ teaspoon
Parsley - 2 teaspoons (chopped)
Black Pepper - ½ teaspoon freshly ground

Preheat oven to 350° F. Lightly spray a baking dish with vegetable oil spray. Cut each squash in half and spoon out seeds. Set aside. In a medium bowl, combine all ingredients except squash. Place mixture loosely in squash halves. Place squash in prepared pan and cover with foil. Bake 1 hour, or until squash is tender.

Calories: 241
Protein: 6 g
Carbohydrates: 44 g
Total Fat: 6 g
Cholesterol: 1 mg
Sodium: 246 mg

Stuffed Mushrooms

by Carol Krum
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

2 lb Large Mushrooms, washed, with Stems Removed
1 ½ Slices Bread, in crumbs
1 Onion, Chopped Fine
¾ Cup Cashew Milk, Soy Milk, or Broth
2 Handfuls Walnuts, Chopped
1 Handful Parsley, Chopped
½ Teaspoon Garlic Powder
1 Teaspoon Basil
¼ Teaspoon Ground Caraway
Grated Cheddar for topping

Combine all ingredients except mushrooms and cheese. Remove stems from mushrooms and fill caps generously. Top with cheese. Bake 20 minutes at 350 degrees. Makes 4-5 servings. Also good as an appetizer.

Summer Ragout

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

A light summer entrée using the bounty from your garden.

3 Tablespoon Unsalted Butter
1 Large or 2 Small Cloves Garlic
1 Medium Eggplant, Cubed
1 Medium Zucchini, Sliced
1 Medium Yellow Squash, Sliced
1 Green Pepper, Chopped
1 Small Center Stalk of Celery, Chopped
3 Spring Onions, Sliced, or 3 Small Onions and 3 Scallions)
3 Large Tomatoes, Peeled, Cored, Quartered, and then each quarter cut in half
2 Tablespoon Chopped Fresh Parsley
2-3 Tablespoon Chopped Fresh Basil
Fresh Parmesan Cheese
8 oz Pasta (Artichoke Macaroni, Rotelle, Linguine - Your Favorite)

Melt 2 Tablespoon butter over medium/low heat. Add garlic and stir briefly. Add remaining vegetables and herbs. Cook until vegetables are tender, crisp and natural juices have formed a thin sauce, 20-30 minutes. Do not overcook. Have boiling water ready 10 minutes before vegetables will be done. Cook pasta. Toss with remaining butter. Spoon onto individual serving plates. Top with vegetables and immediately grate fresh parmesan cheese over all. Serve promptly. Serves 4.

Sunday Breakfast Cereal

by Teri Foster
From Newark Community Cookbook, Second Edition © 1988, Newark Community Cooperative

¼ Cup Millet
¼ Cup Whole Oats (Groats)
¼ Cup Rye or Wheat Berries
¼ Cup Sunflower Seeds
2 ½ Cup Water

2 Cup Apple Juice
¼ Cup Raisins
2 Tablespoon Bear Mush, Corn Meal or Flour

The night before, combine the first group of ingredients in a cooking pot. Let soak overnight. In the morning, add apple juice and raisins. Bring to a boil and simmer until millet disintegrates (about 20 minutes). Add more water if needed. Add Bear Mush and cook until thick. Makes about 4 Cups. Leftover cereal can be chilled in a loaf pan, sliced and pan-fried the next day.

Supper

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

Supper marks the point of transition in our daily schedules from work to repose. It is a time to regroup, to assess the day's wanderings, to replenish ourselves physically and spiritually. Traditionally, families have gathered at the end of the day to share this final meal, whether it consists simply of cheese and a loaf of crusty bread, or something more elaborate. Fan Bissell, an ordinary American woman writing about her nineteenth-century childhood, reminisced about Sunday-night suppers: "In summer on the south veranda. In winter in the back parlor. Plain supper, white or graham bread and butter, cheese, pickles and plain cake. Tea and coffee. Plenty of people and good talk. Something to look forward to." Dinner is something else. Dinner is in the dining room. But supper is good friends gathered in the kitchen around a steaming pot of lentil soup and a freshly baked apple pie, or perhaps tacos and oatmeal cookies with the kids. Although supper today often does not consist of a whole household sitting down together, for most of us the meal retains the same deeply embedded memory of community and informality that shaped Fan Bissell's recollections of supper a century ago.

Sweet Berry Pie

By Bill Naylor from the Winter 2001 Cornucopia

Filling:
2 cups fresh or frozen (better!) strawberries (raspberries, blueberries)
2 Tablespoons butter or margarine (dairy case)
1 pound date pieces in oat flour (in the produce section)
1 cup sugar (liquid sugars are OK here. Alter measurements appropriately.)
Cinnamon, nutmeg, ginger, mace, cloves, allspice, any or all to taste.
8 oz. Gjetost cheese, shredded (dairy case). You can use mascarpone , but it's not the same.
2 cups pistachios, shelled and chopped (bagged in Bulk)

Cook the berries and butter on medium heat in a large saucepan. When the berries are soft and mushy, ass in the dates and mash the pieces as they soften. You may have to throw in another handful of berries to keep it form getting too thick to work with. Add in the sugar and spices and stir. As soon as it's dissolved, remove from heat and pour the mixture into a pre-baked piecrust.

Spread the pistachios over the cheese.

Bake at 350° for 20 minutes. Keep a close eye on it; the cheese should not brown until about 15 minutes have passed. If it browns early, turn down the heat a little.

Most of you have a favorite piecrust already, but here's one just in case:

Sweet pie crust:
1 cup on unbleached white flour (whole wheat works, but it's a little strange)
1/3 cup sugar (Turbinado, Florida Crystals, not liquid like honey or rice syrup)
Pinch on salt
1 stick (½ cup) butter or margarine (Leave in the refrigerator until sifting is over.)
About 3 tablespoons of water
Sift the flour, sugar, and salt together.

Put the butter in a mixing bowl and pour the flour mixture into the bowl on top of the butter. Using two crossed knives or a big fork or pastry blender, cut the butter into the flour until it looks like peas or pebbles. Mix with you hands just until you can roll it into a ball. If it's soft, you might want to chill it for a little while before forming the crust.

Press the dough evenly into a 9" pie pan, and make little decorative fluties around the edges. Prick the bottom of he crust with a fork to allow steam to escape. Press a sheet of foil in the pan (cover the fluties too) and fill it with some dry beans or pie beads.

Bake at 450° for 10 minutes. For this pie, take it out remove the beans and foil and fill it.

To use this crust with a chilled filling, peel the foil off the fluties, but leave the rest in the pan, reduce heat to 350° and bake for another 15-20 minutes. If the fluties start to get too brown, fold the foil back over them.

Swedish Soured Rye Griddlecakes

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

¾ Cup WW Bread Flour
¾ Cup Rye Flour
2 ¼ Teaspoon Baking Powder
¾ Teaspoon Sea Salt
2 ½ Teaspoon Rice Syrup or Maple Syrup
1 or 2 Eggs
1 ½ Cup Soymilk
1 Tablespoon Lemon Juice
3 Tablespoon Corn Oil
¾ Cup Grated Orange Rind

Mix flours, baking powder and salt in a large bowl. In a small bowl beat together rice syrup, egg, soymilk, lemon juice, corn oil and orange rind. Combine wet and dry mixtures and allow to stand for 10 minutes. If needed, add a little more soymilk or water to make a thick, yet pourable consistency. Pour batter onto oiled and heated griddle and cook, flipping once, until golden on both sides. Serve with lingonberry or raspberry jam, or any fruit syrup.
Yield: 12 - 14 pancakes.

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