Watermelon Salad

Cubed, seeded watermelon
good quality black olives, chopped
cilantro or mint, slivered or chopped
very finely diced jalapeno pepper

balsamic viniagrette

Portabello Veggie Fajitas

4 caps portabello or other mushrooms
2 green peppers
2 small Zucchini squash (optional)
1 white onion
chili powder, to taste
1 garlic clove, chopped, or to taste
1 15-oz can pinto beans, rinsed and drained
whole wheat tortillas
salsa


Instructions:
Slice mushrooms, peppers and squash into strips. Chop onions and combine veggies. Add chili powder and chopped garlic. Add a dash of vinegar or water to a frying pan to prevent veggies from sticking. Brown veggies and beans on medium heat until tender (steaming also works here). Serve on warmed tortillas topped with salsa.

Crockpot Eggplant and Tomato Stew

This is totally awesome. I served it with Vegan Planet corn bread (w. chipotle peppers, diced apple, corn) and a green salad with arugula, lettuce, fennel, oranges, and pears.

1 large eggplant -- cut in 1/2" cubes
2 cups chopped tomato
1 1/2 cups sliced carrot
15 ounces garbanzo beans, canned -- drained
15 ounces red kidney beans, canned -- rinsed and drained
1 larg chopped onion
1 cup sliced celery
3 cloves garlic -- minced
3 cups vegetable broth
6 ounces tomato paste
1/2 teaspoon dried oregano -- crushed
1/2 teaspoon dried basil -- crushed
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
1 bay leaf

1. In a 3 1/2, 4 or 5-quart crockpot, combine eggplant, tomatoes, carrots, beans, onion, celery and garlic.

2. Combine vegetable broth, tomato paste, oregano, basil, pepper, crushed red pepper and bay leaf. Pour over vegetables.

3. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf. Makes 6 servings.

Lisa's Yellow Rice and Black Beans

Jenny's Red Lentil Salad

Jesse really wanted this one. I'll have it up soon.

Black Dog Ginger Cookies

This is from my sister, Becky. I haven't tried them, but she usally is spot-on!!
Black Dog Ginger Cookies
From The Black Dog: Summer on the Vineyard Cookbook
1/2 cup coarsely chopped fresh ginger
1 1/2 cups canola oil
3 cups granulated sugar plus 1 cup for rolling the cookies
3/4 cup molasses
3 eggs
1 1/2 teaspoons salt
1 tablespoon cinnamon
5 1/4 teaspoons baking soda
3/4 teaspoon ground cloves
7 cups pastry flour

Preheat the oven to 350°F.
Mix the fresh ginger with 1/2 cup of the oil in a food processor until
well minced.
In a large mixing bowl blend 3 cups sugar molasses, and the eggs.
Strain the minced ginger/oil mixture, reserving the liquid. Add this
liquid, plus the remaining sup of oil to the egg mixture and blend
until smooth.
In a separate bowl, mix together the salt, cinnamon, baking soda,
cloves, and flour.
Add the dry mix to the wet mix. Blend well.
Line your cookie sheets with parchment paper or grease with butter.
Scoop the cookie dough by teaspoonfuls and roll in the reserved cup of
granulated sugar.
Place on prepared cookie sheets and back for about eight to twelve
minutes. Just until the tops crack and the cookies are flat.
Cool completely on wire racks. Enjoy!
Makes about eight dozen cookies.

Jenny's Beet Salad

Beets
Scallions
Cilantro
Roast beets in a covered pan to which you have added some water. About an hour. Cool so you can slip the skins off.

Dressing: basically a lime juice mustard viniagrette using olive oil, minced garlic, s&p, lime juice, and a bit of dijon mustard.

Cut up beets into chunks, pour dressing over, cover and refrigerate overnight. Add chopped scallions and lots of cilantro.

Yum.

Bobbie's Cole Slaw 2 - 7/30/07

1 medium Cabbage Finely Shredded
1 Thinly Sliced Red Pepper
2 Finely Chopped Green Onions
1 bunch Chopped Fresh Cilantro
1/4 c Lime Juice
2 tb Vegetable Oil
1/4 ts Salt
1/8 ts Red Pepper Flakes
2 cl Garlic, grated or minced

Instructions
Combine cabbage, red pepper, green onions & cilantro in large bowl. Toss & set aside. Combine lime juice, oil, salt, red pepper flakes & garlic in a 1-cup measuring cup, stirring with a wire whisk until well blended. Pour lime juice mixture over cabbage mixture, tossing well. Cover & chill throughly.

Cold Brewed Iced Coffee

Ken read about this in the June 27, 2007 NYTimes and saved me the article since I was in Oswego, NY.

Put 2/3 c. of ground coffee (not instant) and 1-1/2 c. water into a mason jar and cover it. Let sit at room temp. for 12 hours or overnight.

Filter it (I used a Melitta cone filter) and refrigerate it. It will be strong, so be liberal with ice and milk.

Note: To make hot coffee, dilute concentrate one-to-one with water and microwave

Enjoy.

Judy and Mark's Wild Rice

Cook wild rice according to package instructions.

Saute garlic and ginger in olive oil. Add white rice and stir. Add appropriate amount of chicken broth for the amount of rice you're making. Cook.

Mix rices and serve. It's good cold, too.

6/07