Gluten-Free

Total Time: 35 minutes
Servings: 4 to 6
(Adapted from Moosewood Restaurant Cooks at Home.)

"A golden soup with flecks of red and orange. Variations of this soup are found in cuisines from Egypt to India. It's even better as a leftover, when the flavors have fully mingled. This soup is good served with toasted pita wedges and topped with yogurt, minced onion, or sprigs of fresh mint, parsley, or cilantro. For a simple meal, accompany with a tossed green salad and bread."

10 servings

3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped

28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme

2 tsp. salt
1/4 tsp. pepper

1 c pearl barley or brown rice

2 c frozen green beans or peas
1 tbsp. chopped fresh dill

Serves ~70 (with side and salad) --3 long pans

25 medium potatos, sliced and roasted with oil, salt and pepper

7 dozen eggs
9 cups milk
couple tsp. salt
pepper
parsley

15 sauteed onions
salt
garlic
little bit of red pepper flakes
Italian herbs (just a bit)

4 bunches broccoli, steamed
5 pounds cheddar, shredded

350f convection COVERED for 45 mins; uncovered for 15-30 minutes more

1 large butternut squash, seeded (no need to peel), cut into 1/2-inch-thick slices.

Toss with olive oil, salt and pepper, and roast in a single layer in a baking pan until tender.

When the squash is done, arrange on a serving platter. Top with
-half of a thinly sliced onion
-a few cloves thinly sliced garlic
-a generous sprinkling of dried oregano
-fresh minced parsley and mint (can use dried too).

Sprinkle with salt and pepper, and drizzle with
-olive oil
--cider vinegar

--George St. Co-op Cookbook
servings: 4-6

1/2 cup peanut butter

1/2 cup hot water

1/4 cup tamari

2 tbsp. red wine or apple cider vinegar

2 tbsp. toasted sesame oil

2 tsp. honey

2 cloves garlic, minced

1/4-1/2 tsp. red pepper

1 tbsp. canola or olive oil

1 lb. spaghetti (wheat or rice), cooked with

1 bunch broccoli, chopped small, including stems (peel off tough parts)

1/2 cup scallions (optional)

Combine sauce ingredients and stir till creamy.

Apple (or Pear) Cinnamon Muffins
(I'm planning to work on these, and make them sourdough)
12 muffins

2 eggs
3 Tbsp. oil
2 Tbsp. honey
1 1/2 Tbsp. lemon juice -PLUS-
soymilk or rice milk to equal 3/4 cup
2 med-large apples or pears, such as MacIntosh, Ida Red, Empire, Bosc, or Bartlett, unpeeled and cut into chunks

3/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 7/8 cups brown rice flour
1/16 tsp. (just a pinch) xanthan gum

Adapted from "Pasta for All Seasons"

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)

“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast

12 oz. whole wheat (or rice) penne, rigatoni, or fusilli

This is an awesomely complex and delicious sauce. I've adapted it from Mexican Vegetarian Cooking, by Edith Metcalfe de Plata

1-2 tbsp. vegetable oil

1/2 cup chopped onion and

1/2 cup green pepper

3 cloves garlic, crushed or chopped

2 tbsp. whole wheat flour
(or other flour of your choice)
2 tbsp. chopped parsley

2 tbsp. paprika

1/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 tsp. clove

1/4 tsp. cinnamon

1/4 tsp. oregano

1/4 tsp. crushed cumin seed

1/4 tsp. marjoram

servings: 6-8

source: Mama Dearest

4 medium garlic cloves
1 tsp. salt
4 lightly packed cups fresh basil (2-4 oz.)
6 oz (1 heaping cup) raw walnuts or pine nuts (optional; when I do use these, I soak (and sometimes dehydrate) first)
4 tbsp. Parmesan (optional)
1 cup extra virgin olive oil

Blend all ingredients except for olive oil in the food processor in the order listed, until they form a smooth paste. Add olive oil in a slow stream and process till blended.