Roll out each pizza dough round on a lightly floured board with a rooling pin, until it forms a 12″ circle, 1/8″ to 1/4″ thick. Turn dough over as you roll to prevent shrinkage. Place each piece on an oiled baking sheet or pizza pan. Dimple the dough & brush with olive oil. Sprinkle with […]

Soak the mung beans in 2 c cold water for 30 minutes. Remove any beans that float to the top. Drain. In a large pot, combine beans with 7 c cold water. Simmer, uncovered, over medium heat for 30 to 35 minutes. With a slotted spoon, remove any floating skins. Stir in the sugar & […]

Beat shortening for 30 seconds. Add sugar & continue to beat till light & fluffy. Combine lemon juice & water. Combine the dry ingredients. Alternately mix the dry & wet ingredients with the beaten mixture. Mix well. Drop by spoonful onto a greased cookie sheet. Bake for 8 to 10 minutes at 450F. Makes about […]

Boil lentils for 20 minutes in water, drain, and mash gently – not too hard, as you want some of them to stay whole. While they are cooking, peel and grate the carrots, make the bread into crumbs, and finely chop the onion, parsley and garlic. Mix these and the seasoning with the mashed lentils, […]

Put the tofu, water, oil, salt, vanilla extract & sugar in blender or food processor & blend thoroughly. Pour the mixture into a shallow bowl & dip in the slices of bread. Heat the margarine or oil in a skillet & fry the dipped bread over a moderate heat until browned on both sides. Serve […]

Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When they have softened, cut off the hard stems and slice the caps fine. Drop the spinach into 10 cups of boiling water. Boil rapidly for 2 minutes. Drain. Run under cold water. Squeeze out as much moisture as possible. Peel the carrot, […]

3 medium onions, finely sliced 1 cup water or vegetable broth 1 clove garlic, minced or pressed 1/2 tsp. dried red pepper flakes 1/2 tsp. ground allspice 1 16-ounce can tomatos 1 small butternut squash (about 1 1/2 lbs.), peeled, seeded, cut into small chunks 1 pound sweet potatos, peeled and cut into small chunks […]

To make filling: Blend basil, oil, nuts and garlic for 2 to 3 minutes in a blender or food processor. Add cheese and blend until smooth, about one minute. Fill and cook tamales according to “Tamales: Basic Procedure”. Per serving (2 tamales): 590 cal; 8 g prot; 259 mg sod, 81 g carb; 33 g […]

Cook rice vermicelli in boiling water for 3 mins. Drain. Place in a large bowl and toss with sesame oil. Add vegetables, sunflower seeds, sesame seeds, ginger root and soy sauce. Toss again and set aside. Preheat oven 450. Place oil in a small dish. Dip 1 sheet of rice paper into warm water for […]

Reserve & set aside 1/2 lb carrots. Heat oil in a large soup pot, saute onions & celery till golden. Add all but reserved carrots, water, orange juice, wine & spices. Bring to a boil, cover & simmer over moderate heat till vegetables are tender. Puree till smooth. Return to a low heat & stir […]