Macaroni with enriched tomato sauce

• 300 g. whole wheat macaroni or spaghetti
• 1 tbsp corn oil (I substituted olive oil)
• 4 tbsp grated parmesan cheese
• 50 ml corn oil (about 1/4 c.)
• 1 chopped onion
• 3 chopped celery stalks
• 1 peeled chopped zucchini
• 200 g (1/2 lb.) firm or medium firm tofu
• 3 minced garlic cloves
• 2 tbsp soya sauce
• 300 ml.(1 1/4 c. ) pasta sauce (from a jar - e.g. Thick & Rich, or whichever you like)

  Cook the macaroni in boiling water with 1 tbsp corn oil. Whn it's ready, rinse with cold water and put into a serving bowl.

  In a medium pan put 50 ml. corn oil, and sauté the onion and celery. Add the zucchini and soya sauce and cook until the zucchini is soft. Then add the garlic and tofu. Cook for 4 minutes, then mix in the pasta sauce. Serve on top of the cooked pasta, sprinkled with parmesan.

  Notes:

  Instead of zucchini use different kinds of squash, or peas, beans, broccoli, cauliflower, brussel sprouts, eggplant, or your own favourite vegetable..

Hash Browns

• 2/3 k. (1.5 lb.) frozen hash browns
• 2-3 tbsp vegetable oil
• 1 onion chopped into tiny cubes
• 1/2 garlic bulb (5-6 cloves) minced
• 1 can (540 ml. = 16 oz ) beans, or chickpeas, lentils, or mixed beans
• 2-3 whole egs
• 1 tbsp soya sauce
• 1 lb. medium firm tofu
• 1 tsp salt
• 1 tsp potato spice mix (storebought)
• 1 tsp Club House "Steakhouse Pepper" seasoning
• 200 g. (1/2 lb.) cheese, grated

  Mix all the ingredients in a large bowl. Put in a large baking pan and bake at 450° F until the hash browns are ready (about 25 min.).

  Notes:

  For a richer taste, sprinkle with the grated cheese. Serve with lettuce or pickles or Greek salad, or some other fresh vegetables.

Vegetable Soup

• 1 chopped onion
• 3 tbsp vegetable oil
• 3 peeled carrots, chopped into little bite size
• 5-6 celery stalks
• 2 cups broccoli
• 1 cup cauliflower
• 1/2 cup mushrooms
• 1 tbsp flour
• about 2 tbsp VEGETA (available in the spice section at large grocery stores, usually, or check the local European delis)

• 1 egg
• wheatlets (Purity brand or bulk)

  Sauté onion and celery in oil in a large soup pan for about 8-10 min, covered. Put in all the vegetables and 1/2-1 c. water. Cook until the vegetables are almost soft, covered (about 20 min.) Mix in the flour, then add about 2 litres (2 quarts, 8 c.) water. Mix in enough VEGETA to make the soup salty enough. Bring to a boil.

  Mix the egg and wheatlets to get a medium firm dough and with a teaspoon drop little pieces into the soup. Reduce heat to medium, cover and cook 3 more minutes.

  Notes:

  For best results use fresh vegetables, but if you're pressed for time you can use any kind of frozen mixed vegetables (peas, green beans, etc.)

  For a thinner soup, use more water.

You can vary the taste by changing the vegetables or adding some canned tomatoes.

1 tbsp sour cream can be floated on top of each bowl of soup when it's served - especially if the soup is very hot.

Do NOT use any kind of spices except VEGETA.

The egg + wheatlet dumplings can be replaced with any kind of noodles.

Check back for more recipes as Kati gives them to me!

Last updated July 23, 2002 LMB