egan recipe collection

Tasty morsels and dips

Including vegetable side dishes

Artichoke and bean dip
Baked potatoes with mushroom and olive stuffing
Bell pepper spread
Capered olive spread
Caponata
Carrot pâté
Ciuiama de Ciuperci (Mushrooms in sour creme sauce)
Confetti bean dip or spread
Corn and tomatoes Southern style
Curried bean dip or spread
Dolmas (Stuffed grape leaves)
Fasole batuta (White bean dip)
Herbed mushroom terrine
Hummus bi-tahina
Leek quiche
Lentil crostini
Low-fat American "fries"
Marinated cauliflower and mushrooms
Mushroom paté
Not-zarella sticks
Olive and sun-dried tomato spread
Pea not butter
Pimiento walnut dip
Portabello "caviar"
Potato nut croquettes
Salata de vinete (Eggplant salad )
Samosas
Sauerkraut knishes
Scallion pancakes
Spicy stuffed wontons
Spinach dip
Stuffed artichokes
Stuffed cherry tomatoes
Stuffed mushrooms
Summer stuffed tomatoes
Sun-dried tomato spread
Sun-dried tomato spread 2
Sushi
Tri-colour bruschetta
Varza calita (Braised sauerkraut)
Varza cu taitei (Baked cabbage and noodles)
Veggie "liver"
Zacusca

or just scroll through and browse!

For an alphabetical listing of all the recipes in our collection, see the Recipe collection home page.

Here is a very common Eastern European dish. As I'm writing this, I'm thinking about the roasted eggplant in the refrigerator that will become our dinner tonight. This is one of our favourite dishes, and Stefan's best dish! If you can grill the eggplants over a charcoal grill you'll find it tastes even better.

Eggplant salad (Salata de vinete)
About 4 servings

3 medium eggplants
1/4 cup olive or sunflower oil
1 teaspoon salt or to taste
pinch of ground black pepper
juice of one lemon, about 2 Tablespoons
1 ripe tomato, cut in wedges
black olives
1 small onion, chopped

Preheat oven to broil. Pierce eggplant skin in several places with a fork. Arrange onto a broiling pan and place under the broiler. Broil until eggplants are soft and skin is charred. Turn the eggplants once during broiling. (They will leak a good deal of liquid.) Broiling should take about 30-45 minutes. While eggplants are cooking, prepare a place to drain them. (It's necessary to remove the bitter liquids before using.) We use a serving platter with one wide end resting on a book to elevate it about 2", and place some paper towels under the lower end to catch excess drips. When eggplants are done, place them on the prepared set-up and allow to drain for at least 15 minutes, then press with a fork or wooden spoon to expel any remaining liquid. Trim off the top stem end and bottom flower end, and peel off the skin. Purée the eggplant in a blender or process in a food processor until smooth. It may be easier to do this in two batches. Pour eggplant purée into a serving bowl and stir in the oil, salt, pepper, and lemon juice until well-mixed. Serve immediately or chill for later. Garnish the bowl with tomatoes and olives. Serve the onion in a separate bowl for those who prefer to mix it into the eggplant on their own plate.

List of recipes: Tasty morsels and dips

On one of our trips to Montréal we had dinner at Rapsodia, a Romanian restaurant. Although there was little on the menu for vegetarians, they put together a cold plate for me: salata de vinete (see recipe above), tossed salad, and fasole batuta. Stefan ate so much of mine that we had to order another plateful! Then he told me he knew how to make this delicious dip and would prepare it for me when we got home. Naturally I asked him why he waited until we were married for more than two years to tell me about it! Sadly, Rapsodia, which was a very nice restaurant with wonderful entertainment, is now closed.

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

White bean dip (Fasole batuta)
4 servings

2 cans white beans (15-16oz)
2 teaspoons lemon juice
1 garlic clove
2 Tablespoons light oil (sunflower, peanut, etc.)
salt and ground black pepper to taste
1 medium onion, finely chopped

Drain beans well and place in a food processor or blender with the lemon juice and the garlic clove. Process or pureé until thick and smooth. Pour pureé into a bowl and stir in the oil and seasonings until light and smooth. Serve at room temperature or chilled with the onions in a separate dish to be mixed in as desired. Delicious served with warm crusty bread, roasted peppers, and olives.

Variation:

> Top with frizzled or fried onions. Heat up some oil in a skillet -- for frizzled onions, use about one-half inch of oil; for fried onions, use just enough oil to cover the bottom of the pan. Slice a medium onion into half moons by cutting the onion in half lengthwise then making thin crosswise slices. Add the onions to the oil, sprinkle with a little salt, and fry until golden and crisp (for frizzled) or well browned (for fried). Drain and spread over the top of the dip.

List of recipes: Tasty morsels and dips

Stefan loves mozzarella sticks -- and I love these! They're good dipped in ketchup, or in Chinese-style duck sauce (no ducks in here, just fruits! :) that you can get from the supermarket. To keep the shape of the sticks, be sure to use Chinese-style extra firm tofu; if you can't find it, use firm tofu and wrap the block in a paper towel or two and leave in the refrigerator overnight to absorb as much water as possible. In either case, handle it gently! Note: Asafoetida powder is a resin used widely in east Indian cookery. It imparts a garlicky flavour. You can find asafoetida in Indian or natural food stores. The powder is usually beige; if it's yellow, there's tumeric in it -- just omit the turmeric in this recipe.

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Not-zarella sticks
4 servings

1 pound extra firm tofu
2 Tablespoons tamari soy sauce
1/2 cup bread crumbs
1/2 cup unbleached flour
1/2 teaspoon garlic powder or 1/4 teaspoon asafoetida powder
1 teaspoon dried parsley flakes
1/4 teaspoon turmeric powder

Preheat oven to 400 deg F. Lightly oil a cookie sheet. Cut the tofu into strips about 3" by 3/4" by 3/4". Marinate the strips in the soy sauce for about two hours. Meanwhile, mix together the rest of the ingredients. Roll the marinated tofu in the crumb mixture to cover completely, then place on the cookie sheet, leaving about a half-inch between pieces. Bake for 10-15 minutes until golden, then turn and bake the other side the same. Serve hot or cooled to room temperature.

Variations:

> Add 1/4 teaspoon fresh minced ginger (or equal ginger powder) to the tamari marinade; omit the turmeric.
> Serve with cocktail sauce: Mix 1/4 cup ketchup with a teaspoon each of prepared horseradish and fresh lemon juice. Stir well.
> Or just sprinkle a little fresh lemon juice on the sticks before serving.

List of recipes: Tasty morsels and dips

This is a tasty, elegant dip that goes well with toasted pita bread triangles or vegetable dippers (bell pepper, cucumber, celery, etc.). Since I can't tolerate raw garlic, I roast it before using by placing the unpeeled cloves in a moderate oven until they're slightly browned and soft. You can roast the cloves individually or as a whole head; separated cloves take about ten minutes and whole heads about 20-30 minutes. In any case, your nose will tell you when they're done! :-)

Spinach dip
About 3 cups

2 medium cloves garlic
3 Tablespoons lemon juice
2 Tablespoons extra-virgin olive oil
10 ounces fresh or frozen spinach
3/4 pound soft tofu, crumbled
2 teaspoons dried oregano
1-1/2 teaspoons salt, or to taste
pinch of ground black pepper to taste

If using fresh spinach, wash it very carefully, trimming stems and faded leaves; if using frozen spinach, defrost and drain extremely well. Combine the garlic, lemon juice, and oil in a food processor or blender and blend until smooth. Gradually blend in the spinach and then the tofu, processing or blending until the mixture is smooth. Transfer to a serving dish and serve chilled.

List of recipes: Tasty morsels and dips

You can serve these as a side dish or an appetizer -- they're especially good on a buffet table. The only problem is that they disappear very quickly! If you can't find shallots, that gentle-flavoured member of the onion family, you can substitute two cloves of garlic minced finely or pressed. Remember to wash the spinach very well if you use fresh.

Stuffed mushrooms
About 6-8 servings

About 50 large, firm button mushrooms
2 cups finely chopped fresh spinach, or defrosted and well-drained frozen
1/4 cup scallions, white part only, finely chopped
1/4 cup shallots, finely chopped
2 Tablespoons chopped fresh parsley
1/4 cup extra virgin olive oil
2 Tablespoons unbleached flour
1/4 cup dry white wine or cooking sherry
salt and pepper to taste
oil or oil spray for pan

Preheat the oven to 350 deg F. Remove the stems from the mushrooms and chop the stems finely. If using fresh spinach, wash it very carefully, trimming stems and faded leaves; if using frozen spinach, defrost and drain extremely well. In a saucepan combine all ingredients except the mushrooms and seasonings. Mix thoroughly until it just reaches a boil, then lower the heat, cover, and simmer for two mintues. Stir in the chopped mushroom stems, mixing thoroughly. Cover and simmer for another five minutes. Adjust seasonings to taste. Carefully spoon about one teaspoon of the filling into each mushroom cape. Place the filled mushrooms on a lightly oiled baking sheet and bake for fifteen minutes. Serve hot.

List of recipes: Tasty morsels and dips

This classic Italian eggplant relish is very tasty, but not exactly a diet dish. :-) Use a good quality olive oil for the best flavour. You'll need to plan ahead, as it needs to rest overnight in the refrigerator to allow the flavours to marry. Serve caponata with a nice crusty bread and some good wine and you'll make your guests very happy indeed.

Caponata
About 4 cups

3/4 cup extra virgin olive oil
2 large cloves garlic, pressed or minced
1 large eggplant
1/2 cup chopped red or green bell pepper
1/2 cup chopped onion
1/4 cup finely chopped fresh parsley
1 Tablespoon sugar or equivalent alternative sweetener
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1 teaspoon salt
pinch of ground black pepper
1 cup tomato paste
1/4 cup water
3 Tablespoons red wine vinegar
1 four-ounce can mushroom stems and pieces, including liquid
1/2 cup very small pimiento-stuffed green olives

Peel the eggplant and cut it into small cubes; you should have about 3 cups. Heat the oil in a large, heavy skillet over medium heat. Add the garlic and sauté for about 30 seconds. Add the eggplant, bell pepper, onion, and parsley. Toss well to mix and coat with oil. Lower the heat, cover the skillet, and cook over low heat for ten minutes. While this is cooking, in a mixing bowl blend the sugar with the seasonings. Stir in the tomato paste, water, and vinegar, and mix well. After the vegetables have been cooking for ten minutes, add in this mixture, then the remaining ingredients, and stir well to mix. Cover the skillet and continue cooking over low heat until the eggplant is tender but not mushy (about ten to twenty minutes). Place cooked caponata into an air-tight container and store in the refrigerator overnight. Serve cold or at room temperature.

List of recipes: Tasty morsels and dips

Our favourite appetizer at Chinese restaurants is scallion pancakes. When properly made, they're crispy on the outside, chewy on the inside, and oh so scallion-y! We like them with a savoury dip of tamari soy sauce, a bit of grated ginger, and some thinly sliced scallion greens, or for a sweeter taste you can just dunk them into store-bought duck sauce or plum sauce. They are fried and so are a bit fatty, but do treat yourself once in a while :-). Especially nice as part of a dim sum tea, served with your favourite oolong or green tea.

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Scallion pancakes
6 servings

3 cups unbleached flour
1 cup boiling water
1/2 cup chopped or thinly sliced scallions (spring onions), green and light green parts only
1-1/2 teaspoons salt
2 teaspoons sesame or toasted oil (approximate)
light oil (peanut, sunflower, etc.) for frying

Place the flour into a large mixing bowl. Pour in the boiling water while mixing with a pair of chopsticks or a wooden spoon, forming a soft dough. Knead the hot dough either in the same bowl or on a flat, lightly floured surface for about five minutes or until it is smooth. If you've removed it, return the dough to the bowl. Cover the dough with a damp towel or a piece of plastic wrap, then set aside and let rest at room temperature for at least one hour. Then take the dough out of the bowl and knead it for a few more minutes on a lightly floured surface (use additional flour as needed during all steps). Divide the dough into two halves. Roll one half into a thick roll. Using a sharp knife, cut the dough into four equal pieces. Repeat with the other half. Roll each piece of dough into a circle about 4 inches in diameter. Brush about one-fourth teaspoon sesame oil evenly on the top surface of each piece. Sprinkle evenly with one-fourth teaspoon salt and then one-half Tablespoon of chopped scallions. Making three equal folds and roll up the dough tightly, folding in both ends, in a beggar's purse shape. Use a rolling pin to roll it out again into a pancake about one-fourth inch thick and 5 inches in diameter. (Some of the oil and/or scallions may squirt out during the folding and rolling. Just sop up the oil and put back the scallions. :) Heat a heavy skillet coated with one-half Tablespoon oil over a low flame. When hot, put in one pancake and toast it until light brown spots appear on the bottom side, then turn over and toast the other side. Drain well on paper towels. Cut each pancake into six sections with a sharp knife and serve hot.

Variations:

> Deep-fry the pancakes (instead of pan-frying) in hot oil to cover for one minute for an extra-crispy exterior. Or pan-fry in about one-quarter inch of oil to brown.
> Prepare all the dough to the beggars' purses step and set them aside. As one pancake is cooking, roll out the next. 
> Cooked scallion pancakes can be stored in the refrigerator or freezer, then reheated in a 450 deg F oven for about five minutes from the 'fridge, and ten minutes if frozen.
> For a "deluxe" version, spread the top of one pancake with hoisin sauce. Arrange three slices of vegan "ham" (Yves, Lightlife, or your favourite brand) on the pancake, then thinly sliced tomatoes and shredded lettuce. Place another pancake on top. Cut into sections and serve.

List of recipes: Tasty morsels and dips

I never understood why people liked quiche. All that cheese and eggs -- all that cholesterol! And I didn't care for the taste of it either. So now I whip up a tofu quiche -- great flavour, nice texture, and a dish my conscience and heart can live with! Leeks are delicious but very sandy, so be sure to rinse them very well to remove all that true grit. :-)

Leek quiche
About 6 servings

2 large leeks, white parts only
2 Tablespoons vegan margarine, or light cooking oil
2 cloves garlic
2 Tablespoons fresh lemon juice
1-1/2 pounds firm tofu, drained
1/2 teaspoon salt or to taste
ground black pepper to taste
1 prepared 8- or 9-inch pie crust

Preheat the oven to 400 deg F. Cut the leeks in half lengthwise, and rinse, rinse, rinse under cool water to remove the sand. Dry thoroughly. Place the oil or margarine into a heavy skillet over medium heat. Slice the leeks crosswise, add to the skillet, and sauté for three to four minutes until soft. Remove from heat. Place the garlic and lemon juice into the bowl of a food processor or blender and process or blend until finely minced. Break the tofu into small pieces and add to the processor or blender bowl along with the seasonings; purée until smooth. Turn into a mixing bowl and stir in the leeks, mixing well to distribute. Pour this filling into the pastry shell. Use a spatula or large spoon to smooth and even the top of the filling. Bake for about one-half hour, or until filling is set and lightly browned.

List of recipes: Tasty morsels and dips

An elegant hors d'oeuvre with whole-grain crackers or crusty bread. For a woodsier taste, vary the types of mushrooms you use: tastes great made with button mushrooms, but try cremini, shitake, oyster, or a mix of two or more.

Mushroom paté
About 2 cups

1 Tablespoon extra virgin olive oil
1 medium onion, chopped
1 large clove garlic, finely chopped or pressed
8-10 ounces mushrooms, chopped
1 Tablespoon tamari soy sauce
1 teaspoon dried savoury
1/2 teaspoon ground thyme
1/4 teaspoon ground nutmeg
dash of ground black pepper

Heat the oil in a heavy skillet over medium heat. Add the onion and garlic, and sauté until onion begins to soften (be careful not to burn the garlic). Stir in the mushrooms, lower heat, and cook for about five minutes, stirring occasionally. Add all seasonings and stir to blend. Reduce heat and simmer for about ten more minutes. Remove from heat and adjust seasonings if necessary. Allow to cool a bit, then purée in a food processor or blender. Chill in a covered container until ready to serve. (Also freezes well.)

List of recipes: Tasty morsels and dips

Who says you have to give up your favourite American fries just because you're watching your fat intake? No specific quantities are given here, because each time you make them you'll find you need to use more and more, because there's never enough! ;-)

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Low-fat American "fries"
1 or more servings

waxy-type potatoes
unflavoured cooking oil spray
salt and ground pepper, optional
paprika, ground sage, or other herbs and spices, optional

Preheat oven or toaster oven to hottest (500 or 550 deg F). Spray a light mist of cooking oil on a baking sheet (cover it first with aluminum foil if you prefer). Cut the potatoes into American fry-shaped pieces, about 1/4" x 1/4" by the length of the potato. Place the cut pieces onto the baking sheet in one layer. Spray lightly with cooking oil. Sprinkle on seasonings to taste, if desired. Bake until browned, about 15-20 minutes. Serve hot.

Variation:

> Try this recipe with sweet potatoes -- yum!

List of recipes: Tasty morsels and dips

Why consume chopped fatty animal organs when there's a tasty vegan alternative? For this recipe, a "liver" is one who lives, not one who unwillingly donates organs. :-) Be sure to chill the mixture thoroughly, in a sealed container, for a couple of hours or overnight so the flavours marry and it has a good texture. You can use fresh, frozen, or canned (well-drained) green beans in this recipe; use whichever is available, or experiment with each until you find the flavour and texture you prefer.

Veggie "liver"
About 6 servings

1 teaspoon light oil (sunflower, etc.)
1 small onion, chopped
3/4 pound fresh mushrooms, chopped
1/2 pound green beans, trimmed and cut into 1" pieces
1/4 cup walnut meats
1/4 cup water
Salt and ground black pepper to taste

Heat oil in a heavy skillet over medium-high heat. Add the onions and sauté for about 2 minutes. Add the mushrooms and green beans, and continue to sauté for another ten minutes, until vegetables are soft. Remove from heat and transfer to a food processor bowl. Add in the walnuts, water, and seasonings, then process the mixture until smooth and creamy. Adjust seasonings if necessary, then transfer to an airtight container and chill thoroughly. Serve as a dip with raw vegetables or as a spread with bread or crackers.

List of recipes: Tasty morsels and dips

This is a simple but elegant first course that takes advantage of the beautiful cauliflower now filling the markets. If you haven't been using this delicious and healthful vegetable, do give it a try. Choose firm white heads, surrounded by green stem and leaves that aren't wilted. Remove the greenery, then break or, if necessary, cut the vegetable into bite-sized florets. Coriander seeds can be crushed in a spice mill, food processor, or -- and this is the most fun! -- by wrapping them in a tea towel and smashing with a hammer. Adds a nice flavour kick and gets out all your aggressions at the same time :-).

Marinated cauliflower and mushrooms
About 6 servings

2 Tablespoons extra-virgin olive oil
1 large onion or Spanish onion, chopped
2 large garlic cloves, crushed
1 medium head cauliflower, broken or cut into florets
1 pound button mushrooms, trimmed and cut into even-sized pieces (or use whole baby button mushrooms)
1 Tablespoon coriander seeds, crushed
2 Tablespoons lemon juice
Salt and ground black pepper to taste
1/4 cup fresh parsley, chopped
1/2 cup pitted black olives, sliced

Heat the oil in a heavy saucepan over medium heat. Add the onions and sauté for about 5 minutes; do not allow onions to brown. Add the garlic and cauliflower. Continue to sauté for another 2 or 3 minutes, stirring frequently so the garlic doesn't burn. Add the mushrooms and coriander seeds, and sauté for two more minutes. Remove from the heat. Stir in the lemon juice, and salt and pepper to taste. Place in an airtight container and chill in the refrigerator for at least two hours. Serve garnished with the parsley and olives, with some crusty bread on the side.

Variation:

> Replace up to half of the mushrooms with fresh green beans: ends trimmed, and cut into one-inch pieces. Add at the same time as the cauliflower.

List of recipes: Tasty morsels and dips

We always had sauerkraut in our house when I was a child -- the kind that came in a jar. One taste and ... well, I ended up thinking that I didn't like pickled cabbage. When I visited Romania, cabbage seemed to be the most popular vegetable, and everyone had at least one huge jar of cabbage (usually more) pickling somewhere in their house or apartment. It was inevitable that I would be obliged to eat some of it. And am I glad I did! Fresh sauerkraut is a delicious, refreshing treat. We make it ourselves, but it's also good purchased fresh at the local deli. Try it mixed in a salad with cucumbers and olives -- or in this dish, which may not sound too appealing, but you may also be surprised at how good it is! Nice to begin a meal, or as a side dish to pan-fried or baked tofu, or a veggie burger. (Notes: The rinsing process is important; it removes the excess vinegar and/or salt, depending on how the cabbage was pickled. Sweet paprika is the regular kind that you find in a supermarket, not the special hot Hungarian style.) Use the drained juice to make Mushroom ciorba; see recipe in Soups and Salads.)

Braised sauerkraut (Varza calita)
About 4 servings

1 pound (about 1 deli pint) fresh sauerkraut
2 Tablespoons light oil (sunflower, etc.)
1/2 teaspoon ground black pepper
1 cup plain tomato sauce or unseasoned tomato juice
1 teaspoon salt
1 teaspoon sweet paprika

Drain the sauerkraut well of all juice. Place in a mixing bowl and cover completely in cold water. Allow to stand in the water for 30 to 40 minutes. Then place into a colander or strainer and drain very well, pressing out as much water as possible. Heat the oil in a heavy saucepan over medium-high heat. Add the sauerkraut, stirring well to coat, and sauté for about five minutes, turning frequently with a spatula or wooden spoon. Add the pepper and tomato sauce or tomato juice. Stir well. Lower heat to low, cover, and braise for about 50 minutes. Stir occasionally, adding a little water if it gets too dry. Stir in the salt and paprika, cover, and braise for another ten minutes.

Variation:

> Add 1/4 cup dry white wine (preferably Romanian :-) with the salt and paprika.
> When fresh vegetables are available, shred about half a head of cabbage (white or Savoy) and use in place of sauerkraut. No pre-rinsing is necessary. Purée fresh tomatoes, with their juices, to replace the sauce or juice. You may need to increase the seasonings.

List of recipes: Tasty morsels and dips

Crostini, or "little crusts," are small slices of toasted bread with any variety of topping. Serve as appetizers, or with soup or salad for a meal. A nice treat too for when you invite the gang over to watch the game :-). Use a crusty Italian bread in a long loaf or baton shape to serve as the base. We like the rich and peppery flavour of these -- be sure to use balsamic vinegar! -- and they're low in fat, too.

Lentil crostini
About 8 servings

1 cup brown lentils
water to cook lentils
1 Tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
1/2 teaspoon dried ground thyme
1 small white or yellow onion, minced finely
1 loaf Italian or other crusty bread

Place lentils in a heavy pot and cover with water. Bring to a boil, then lower heat, cover, and simmer for about 20 minutes or until soft. Drain the cooked lentils, reserving the cooking liquid. Pour lentils into food processor (use metal blade) or blender with the vinegar, pepper, and thyme. Process or blend into a smooth paste. Add a little of the cooking liquid if necessary. Scrape into a bowl, and add the onions, mixing well into the lentils. Slice the bread into hafl-inch thick slices, preferably cut on a diagonal. Toast the slices until just lightly browned. Spread each toasted bread slice with a layer of the lentil paste. Serve as soon as possible.

Variation:

> If, like me, you cannot tolerate raw onions, substitute a rib of celery, minced finely.

List of recipes: Tasty morsels and dips

Here's a very simple dish that you can serve for a light lunch, or as a side dish for dinner with baked or pan-fried tofu. Use russet-type potatoes, which are very good for baking. Don't wrap them in foil when you bake them, because this steams them to a rather unpleasant texture.

Baked potatoes with mushroom and olive stuffing
4 servings

4 large, unblemished baking potatoes of approximately the same size
8 to 10 ounces button or cremini ("baby bella" mushrooms), chopped
2 Tablespoons sunflower or other light oil
12 pimiento-stuffed green olives, sliced
salt and ground black pepper to taste

Heat oven to 400 deg F. Scrub the potatoes well, and pierce the skin of each one in two or three places with the tines of a fork (to prevent steam buildup and bursting). Place on a baking sheet or in a baking pan and bake for about 1 to 1-1/2 hours, or until the potatoes are soft and yielding to the touch when pressed lightly with a fork or wooden spoon. Remove potatoes from the oven and allow to cool just enough to handle. While the potatoes are cooling, prepare the stuffing. Heat the oil in a skillet over medium heat. Add the mushrooms and sauté until just tender. Remove from heat and stir in the olives, and add salt and pepper to taste (you shouldn't need much salt because the olives are packed in brine). Cut a slit lengthwise across the top of one potato, and squeeze it from both ends just until it opens up. Scoop out about half of the potato insides (save this to add to soups or stews) and set the scooped-out potato on an individual serving plate. Repeat with the other three potatoes. Divide the stuffing evenly among the four potatoes, filling each potato and letting the remainder overflow onto the plate. Serve hot.

Variations:

> Stuff baked potatoes with ghiveci, caponata, varza calita, or tofu and mushroom filling.

List of recipes: Tasty morsels and dips

Many people think sushi is not a vegetarian dish, or that it's very difficult to prepare. In fact, it is simply vinegared rice, usually rolled in seaweed, with whatever filling you choose. And although there is some technique involved in the rolling, it won't take you long to master it. For nori rolls, it helps to have a raffia rolling mat. Use short-grain rice, and do not pan-roast it before boiling (it needs some surface starch to hold together well). Find all necessary ingredients, along with the mat, in Japanese groceries or gourmet cooking stores. And have fun with sushi -- come up with your own creative fillings. You're limited only by your taste and your imagination!

Sushi
4 servings

1-1/4 cups short-grain rice, white or brown
2-1/2 cups water
1 one-inch piece of dried kombu (seaweed)
4 Tablespoons rice vinegar
2 teaspoons sugar or alternative lightly-flavoured sweetener
4 sheets nori (seaweed), toasted or untoasted
wasabi (green horseradish paste available in powder form), optional
pickled ginger, optional
fillings and garnishes (a list of suggestions is at the end of the recipe)

Place rice, water, and kombu in a saucepan. Bring to a boil, lower heat, stir once, cover, and simmer until all water is absorbed (about 20 minutes for white rice, and 45 minutes for brown). Remove from heat, and remove the kombu (save for soup, salad,  or stir-fry). Mix the vinegar and sugar until well dissolved, the pour into the rice, mixing well to blend. Allow to cool enough to touch. If using untoasted nori, toast the sheets on both sides by holding (by the edges) over a low gas flame or electric burner until they are crisp; be careful not to burn them. Place one of the nori sheets on the rolling mat. Spread with a layer no more than 1/4-inch thick of the seasoned rice, to within one-half inch of the top, bottom, and one side (referred to as "Side 1" below), and to about one inch from the other side ("Side 2"). This is most easily done with your fingers, but you can use a spoon or wooden paddle. Spread rice with a thin layer of wasabi, if desired. Starting about an inch from Side 1, place the filling(s) of your choice, with the strips parallel to Side 1, to about an inch wide. Add some pickled ginger, if desired. Starting at Side 1, begin to roll the mat towards Side 2, pressing firmly after each half roll (one way  is to press the the mat over the rolled part towards you with both hands and give a gentle but firm squeeze). Continue to roll the nori within the mat, but be careful not to roll the mat into the roll! (It's like rolling a jelly roll.) The inch of nori at the end of Side 2 should be enough to keep the roll together; if it seems to be separating, wet it slightly with water and press to seal. When the roll is finished, tamp each end on the counter to firm it up. Repeat with the other four rolls. Use a very sharp knife to carefully cut each roll crosswise into one-inch slices. If desired, dip one or both cut ends of each slice into a garnish. Arrange beautifully on your favourite plate or platter, and serve as soon as possible.

If you can't find a rolling mat you can substitute a lint-free tea towel. Fold it in half and place the nori sheet on it, then follow directions as above. If you'd rather prepare hand rolls, spread the rice, add the fillings, and roll into a cornucopia (horn) shape starting at Side 1. Press together to seal, or dampen as above if needed. Sprinkle garnish over the top if desired, and serve.

Note: To prepare wasabi, place a spoonful of the powder on a small dish or saucer. Add just enough water to mix into a very thick paste. It's the right consistency if you can turn the plate upside down and the wasabi keeps its form. Be careful to use only a little bit of this on each roll, as it's very hot! Wasabi best complements blander fillings like cucumber, celery, and unseasoned tofu.

Filling suggestions:
tofu of any kind (baked, steamed, pan-fried, pressed, etc.) cut in thin strips
cucumbers, cut in long, thin strips
long white radishes (daikon if possible), cut into long, thin strips
avocado, cut lengthwise into thin strips
asparagus, cooked, pencil-thin (or thicker size, cut into strips)
carrots, raw or lightly cooked, cut in thin strips
celery, raw or lightly cooked, cut in thin strips
zucchini squash, raw or cooked, cut lengthwise into thin strips
sweet potato, cooked and cut into long, thin strips
scallions, white and/or green parts, slivered
raw sprouts, any kind (Note: Wash raw sprouts very well, preferably in hot water)
chopped spinach, cooked
watercress or arugula
chives
fresh sauerkraut

Garnish suggestions:
minced fresh parsley
toasted sesame seeds
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List of recipes: Tasty morsels and dips

When it's my turn to choose the restaurant, as often as not I'll say Indian. I love the spiciness, the creative and elegant ways simple ingredients are prepared, and of course the heady aromas. My favourite appetizer is samosas, heavenly packets filled with spicy potatoes and peas. Since Stefan isn't a big fan of Indian foods I don't get to enjoy them at restaurants very often, so I like to prepare these at home. They may not be authentic, but they taste pretty good :-). I find the dumpling wrappers in my supermarket's produce or dairy section -- they're also available at any Asian grocery. Serve these with a bowl of your favourite soup for a nice light lunch, or if you're offering them as a party appetizer be sure to make plenty -- they go quickly :-).

Samosas
4 to 5 servings

2 cups potatoes, cut in quarter-inch dice
1/2 cup fresh shelled or frozen peas
1-1/2 teaspoons curry powder
1/2 teaspoon salt or tamari soy sauce, or to taste
15 to 20 round Asian dumpling wrappers
sunflower, peanut, or other light oil for frying

Cook the potatoes (boil or microwave) until tender; drain off water, and allow to cool to room temperature (or leave in refrigerator overnight if you want to prepare them a day ahead). If using frozen peas, place them in a small bowl and cover with boiling water; let soak for about one minute, then drain. Mix the potatoes and peas together with the curry powder and salt or soy sauce. Place a dumpling wrapper on a plate or board, and spoon about a Tablespoon of the filling onto the middle. Fold the wrapper in half over the filling, and use a fork to press the edges closed (if they don't stay together, dampen the inside of the edges lightly before folding in half. In a heavy skillet, heat one-half inch of oil over medium-high heat. Test the temperature of the water with a drop of water; if it sizzles, it's hot enough. Use a pancake turner (spatula) or slotted spoon to gently place the samosas into the oil; cook only as many as will fit without crowding them. When one side is golden brown, turn the samosas over and fry the other side. Remove with a slotted spoon or pancake turner, and place on paper towels to drain. Serve hot.

Variations:

> In place of the diced potato, substitute leftover mashed potatoes. The texture will be somewhat different, and you may need to reduce the seasoning a bit if the potatoes are already salted and peppered, but it's a good way to use up leftover mashed potatoes. Don't have enough for 2 cups? Cook up some diced potatoes to make up the difference.
> Experiment with different vegetables in place of the peas. Try diced cooked carrots, thinly-sliced green beans (fresh, canned, or frozen, prepared as for the peas), chopped cooked cauliflower, or a mixture of leftover cooked veggies, chopped into small pieces.
> If you're averse to frying, bake the samosas instead. Preheat the oven to 425-450 deg F. Spray or spread a thin layer of oil on a baking sheet. Place the samosas on the sheet, then spray or spread a thin coat of oil on the tops of each one. Bake for fifteen minutes.

List of recipes: Tasty morsels and dips

Here's a nice treat for guests (or family :-) to munch on while you're preparing dinner. After all, shouldn't you treat family like guests, and guests like family ;-)?

Potato nut croquettes
About 4 servings

4 large potatoes
1 Tablespoon margarine or sesame oil
2 to 3 Tablespoons unflavoured (plain) soy or almond milk
3/4 cup chopped almonds
3 Tablespoons fresh parsley, chopped
salt and pepper to taste
About 1/2 cup unbleached flour, or fine dry bread crumbs, or a combination of the two
light oil for pan frying

Cut the potatoes into bit-sized pieces. Place in a saucepan, cover with water, and bring to a boil. Lower heat and simmer, covered, until the potatoes are tender, about twenty minutes. Drain well and place in a large mixing bowl. Mash the potatoes with the margarine or oil and just enough of the milk to give it a creamy consistency (add the milk a tablespoon at a time until it's creamy). Stir in the chopped almonds and the parsley, and season to taste. Place the flour and/or bread crumbs in a shallow dish. With your hands (floured slightly if necessary so the potato mixture doesn't stick) form the mixture into croquettes -- either logs about 3/4 inch around and two inches long, or patties about 3/4 inch thick and two inches across. Coat with the flour and/or bread crumbs. Heat the oil in a skillet, and place the croquettes carefully into the pan. Fry over medium-high heat until the bottom is brown and crisp, then turn over and fry the other side. Lift with a slotted pancake turner and drain well on paper towels. Serve hot.

Variations:

> For Passover, use almond milk and substitute fine matzo meal or matzo cake meal for the flour or bread crumbs.

List of recipes: Tasty morsels and dips

Here's a really yummy bean dip that can also be used as a spread -- try it on your favourite bread to make sandwiches for lunch or dinner, or on crackers or cucumber slices as an appetizer. The fresh bell peppers give it a nice juicy crunch. Use as many different coloured peppers as you can find for an attractive presentation. If you like, you can substitute refried beans for the whole beans. Just be sure you read the labels carefully and look for vegetarian refried beans; otherwise they may contain animal fat. Most supermarkets and natural food stores now carry at least one brand. Refried beans usually contain more salt than plain beans, so keep this in mind as you're seasoning the dip. I particularly enjoy this with baked tortilla chips for dipping, or spread on small round slices of crusty bread in a long baton shape.

Confetti bean dip and spread
About 2-1/2 cups

2 cups cooked or canned pinto beans, rinsed and drained well
2 Tablespoons sesame oil
1/2 cup tahini (sesame paste)
4 Tablespoons fresh lemon juice (approximately two lemons)
1/4 teaspoon garlic powder
1/2 cup bell pepper, any colour, diced
1 cup parsley, minced
salt to taste (optional)

Place the beans into a food processor and process until smooth. (If you don't have a food processor, use a potato masher and lots of elbow grease. :) Scrape beans into a large mixing bowl. Stir in the oil, tahini, lemon juice, and garlic. When blended, mix in the parsley and bell pepper, stirring well to distribute evenly, and salt to taste. Serve chilled or at room temperature.

List of recipes: Tasty morsels and dips

It's not butter, and it's made from dried peas. What else could it be called :-)? This spread is much lower in fat than margarine or dairy butter, and has a mellow flavour that complements sandwich fillings. Or slather it on by itself on breads, muffins, bagels. I like it on crumpets in the afternoon with a cup of tea: try a smoky Russian Caravan, Panyang Congou, or Keemun.

Pea not butter
About 6 to 8 servings

1 cup dry yellow split peas
2 cups water, plus additional
1 bay leaf, lightly crushed but still whole
1/2 teaspoon rosemary, lightly crushed
5 or 6 medium-sized garlic cloves, peeled and trimmed
1 Tablespoon extra virgin olive oil
juice of one medium-sized lemon (about 2 Tablespoons)
salt to taste, optional

Soak the peas overnight in water to cover. Drain, then place the peas into a saucepan with 2 cups water and the bay, rosemary, and garlic. Bring to a boil, then lower heat and allow to cook until the peas are soft, about 15 or 20 minutes. Remove from heat and allow to cool. Remove the bay leaf and discard. Drain the peas, reserving the liquid, and place in a food processor or blender with the olive oil and lemon juice. Process to a purée, adding some of the cooking liquid if necessary for a smooth, thick consistency. Add salt if desired. Chill in an airtight container until ready to serve. Keeps in the refrigerator for about a week or ten days. If it separates, stir before serving.

List of recipes: Tasty morsels and dips

A terrine is defined as a type of earthenware baking vessel, and gives its name to the tasty dishes prepared in it. Terrines can be baked, or, as with this dish, precooked and then chilled to set. Either way they make an impressive first course, perfect for company, or for treating the family :-). The margarine or sesame oil imparts a sweet, creamy flavour, and I recommend you use one of these rather than light or olive cooking oil. Mushrooms can be the standard button type, or try creminis ("baby 'bella"). Or a combination of the two. And if you don't have an earthenware terrine, a standard loaf pan will do just fine :-).

Herbed mushroom terrine
About 6 servings

4 Tablespoons vegan margarine or sesame oil
1 large-ish whole mushroom, thinly sliced
1-1/2 pounds mushrooms, finely chopped (by hand or food processor)
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt, or to taste
ground black pepper to taste
1 lemon, cut into six wedges
thin bread or toast rounds
a few sprigs of fresh herbs (parsley, rosemary, chives, etc.) for garnish, optional

Lightly oil a one-pound loaf pan, and line the bottom with wax paper. Heat the margarine or oil over moderate heat in a large, heavy saucepan. Add the mushroom slices and sauté for about 1 minute on each side. Remove with a slotted spatula and arrange attractively on the bottom of the loaf pan. Add the chopped mushrooms to the saucepan and sauté for ten to fifteen minutes, or until all the liquid has evaporated. Mix in the parsley and seasonings. Remove from heat. Press the mushroom mixture into the pan with a wooden spoon. Cover the top with wax paper. Place a weight on top of the pan; another loaf pan with a can of vegetables inside works well, but you can improvise with small dishes, cans, and/or jars if you don't have another pan. Chill the terrine until it is completely cold -- at least several hours, preferably overnight. Remove the weight and carefully turn the terrine out onto a serving dish. Cut into six slices, and serve with lemon wedges and bread or toast. If desired, garnish with fresh herbs.

List of recipes: Tasty morsels and dips

Similar to the crostini above, these bruschetta (pronounced broo-SKAY-tah) are also tasty appetizers -- particularly nice with your favourite European wine. This dish takes advantage of the many-coloured bell peppers we're finding in the markets. The long cooking time not only softens the peppers but enhances their natural sweetness. Don't skimp on the quality of the olive oil -- use the best Italian or Spanish extra-virgin oil. A good recipe for using up day-old bread, too.

Tri-colour bruschetta
About 8 servings

2 medium-sized bell peppers in different colours (red, yellow, or orange)
1 medium-sized green bell pepper
3 Tablespoons extra-virgin olive oil, plus additional
2 medium-sized onions, sliced into thin half-moons (cut in half vertically, then slice)
2 Tablespoons fresh basil, minced, or 2 teaspoons dried basil
1/2 teaspoon salt, or to taste
ground black pepper to taste
1 or 2 baton-shaped breads, cut into twenty-four 3/4-inch thick slices

Cut the bell peppers into thin strips, about 1/2-inch thick by about 2 inches long. Heat the 3 Tablespoons oil in a large, heavy skillet over medium heat. Add the onion and sauté for about one minute. Add the peppers and continue to sauté for ten minutes, stirring often. Lower the heat to medium-low, cover the pan, and cook the vegetables for about twenty minutes, stirring occasionally. The vegetables should be very soft and almost caramelized. Remove the pan from the heat and allow to cool to a warm serving temperature. Stir in the basil and seasonings to taste. Toaste the bread slices until they are lightly browned. (Use a toaster, or place them on a baking sheet and toast in a pre-heated 400 deg F oven.) Brush or spray each piece of toast lightly with oil, then top each with about a Tablespoon of the pepper mixture, spreading to mostly cover the bread. Serve while still warm.

Variation:

> Try a sandwich of baked or pan-fried tofu on toast topped with the pepper mixture.

List of recipes: Tasty morsels and dips

Romanians like their mushrooms in cream sauce, served as a side dish. When we go visiting, the hostess will kindly set aside some un-creamed vegetables for me. If they only had Tofutti® Sour Supreme Better than Sour Cream™! Fortunately this tofu-based condiment is readily available here in North America (and other locations). Ciuiama is a stewed dish with white sauce. You can serve these tasty mushrooms not only alongside baked or pan-fried tofu, or over rice or pasta, but if you let them cool to room temperature and place a spoonful on toast or crispy Italian bread it makes a yummy party food. Be sure to use fresh herbs -- you'll really notice the difference in taste!

Ciuiama de ciuperci (Mushrooms in sour creme sauce)
As a side dish about 6 servings; or about two dozen hors d'oeuvres

1/4 cup sunflower or other light oil
2 medium onions, chopped finely
salt and pepper to taste
2 pounds mushrooms (preferably button or cremini)
2 teaspoons fresh dill, minced
2 Tablespoons unbleached flour
1 12-ounce container Tofutti® Sour Supreme Better than Sour Cream™
1/4 cup fresh parsley, chopped
bread or toast rounds, optional

Heat the oil in a large, heavy saucepan over medium-high heat. Add the onions, salt lightly, and sauté until transparent and just beginning to brown, about five to ten minutes. Trim the ends off the mushroom stems; leave small ones whole and cut any larger mushrooms in half. Add the mushrooms and dill to the onions along with 1/2 teaspoon salt (or to taste) and 1/4 teaspoon pepper (or to taste). Stir, lower the heat, and cover. Cook for about fifteen minutes or until the mushrooms are tender, stirring occasionally. Mix the flour into the mushrooms, stirring well to blend, then stir in the Sour Supreme, again blending well. Cook just until the sauce is heated through, about a minute or two. Remove from heat, transfer to a serving dish, and garnish the top with parsley. If serving as a party food, allow to cool to room temperature, then place a spoonful of the mushrooms on bread or toast and sprinkle with parsley.

List of recipes: Tasty morsels and dips

Some of the recipes in our collection are posted in response to our visitors' requests. This is one of them. We were asked for a stuffed grape leaves recipe that didn't call for tomatoes, and I think this fits the bill nicely. It's a tasty combination of sweet, sour, and savoury, and although somewhat time-consuming to prepare is well worth the effort. The recipe is placed here in our Tasty Morsels section because traditionally dolmas are served chilled as part of an assortment appetizer along with hummus, baba ghanouj, olives, and marinated vegetables. But you can just as well make them your main course -- served warm or cold -- splashed with lemon juice or sauced with herbed dairy-less yoghurt, and accompanied by a fresh salad and crusty bread. (We also suggest you try Dana's Sarmale -- Romanian-style stuffed vegetables.)

Dolmas (Stuffed grape leaves)
About 30

3/4 cup extra virgin olive oil, divided
3 large onions, minced
3 large cloves garlic, pressed or minced
1-1/2 cups uncooked short-grain brown rice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup parsley, chopped, plus extra parsley (uncut) for cooking
3 Tablespoons fresh dill, chopped, or 1 Tablespoon dried dill weed
1 bunch (6 to 8) scallions, chopped
3/4 cup raisins, white raisins, or currants
1 cup lemon juice, preferably fresh or defrosted frozen, divided
1-1/2 cups water, plus additional for cooking
1 one-quart jar grape leaves in brine

Heat 1/2 cup of the oil in a large, heavy skilled over medium heat. Add the onions and sauté until tender but not browned. Add the garlic and sauté for another minute, then add the rice, salt, and pepper. Reduce the heat to low and cook for ten minutes, stirring frequently. Do not allow to burn. Stir in the parsley, dill, scallions, and raisins, mixing into the rice. Pour in 1/2 cup lemon juice and 1-1/2 cups water. Stir once to mix, cover, reduce heat, and simmer until all liquid is absorbed -- about twenty to thirty minutes. Meanwhile, prepare the grape leaves. Remove them carefully from the jar, place in a colander, and rinse well. Cut off any stem ends protruding from the leaves. When rice mixture is ready, stir once or twice to fluff, then allow it to rest uncovered until it is just cooled enough to handle. Place a grape leaf shiny side down. Spoon about one rounded Tablespoonful of rice mixture at the stem end. Roll the leaf up once, then fold in the sides, and continue rolling up to make a tight package. Repeat with each leaf until the mixture is used up. Place uncut parsley on the bottom of a large saucepan or Dutch oven to cover. Arrange the dolmas, packing tightly, with open edge down, on top of the parsley, preferably in one layer. Pour the remaining olive oil and lemon juice over the dolmas, then add enough water to cover completely. Place a plate on top to hold them down and keep them from floating and opening up. Bring the water to a boil, then simmer over low heat for forty minutes. Remove the plate, drain the water, and remove the dolmas to a serving dish (discard the parsley). Serve warm or chilled.

Variations:

>Replace half the raisins with pine nuts (pignolis).
>Use the same filling to stuff blanched or pickled cabbage leaves, cooking as above.
>Dolmas keep in the refrigerator for several days (if they last that long ;-). Store in an air-tight container. For longer refrigerated storage -- a week or two -- pack the dolmas in oil, using olive, sunflower, or a combination of the two. This dish doesn't freeze well; the rice tends to develop an unpleasant texture, and the leaves get mushy.  

List of recipes: Tasty morsels and dips

Here's another recipe added by request. This traditional Mid-East dish is simple and quick to make if you use canned chick peas, so it's great for unexpected company. A delicious dip with toasted pita triangles, chips, or fresh vegetables, and equally good on fresh bread with lettuce and tomato for a sandwich. Tahini is available in Mid-East groceries, natural food stores, gourmet shops, and some supermarkets. Be sure to use the best quality olive oil you can find.

Hummus bi tahina
About 2-1/2 cups

2 cups cooked or canned chick peas (garbanzos)
2 large cloves garlic, pressed or minced
1/2 teaspoon salt or to taste
1/4 cup tahini (sesame butter)
3 Tablespoons fresh lemon juice
water as required
1 Tablespoon extra virgin olive oil
1/4 cup parsley, chopped

Drain chick peas well. If using canned, rinse thoroughly and then drain well. Place the chick peas, garlic, salt, tahini, and lemon juice in a blender or food processor and blend/process until thick and creamy. If too thick, add water a Tablespoon at a time until the mixture reaches a good consistency. Scrape the mixture out into a flat dish or soup plate with a rubber spatula. Using the spatula or a soup spoon to create a shallow well in the centre. Pour the olive oil into the well. Sprinkle the top of the entire dish with parsley. Serve with your favourite dippers.

Variations:

> If you can't tolerate raw garlic, use roasted. Mash or mince (roasted garlic doesn't go through a garlic press very well). 
> Garlic lovers, add another clove. Expecting to be kissed tonight? Use only one clove ;-).
> Hummus keeps well in the refrigerator in an airtight container for several days. 
> Although the oil is a traditional presentation for this dish, you can serve the hummus without it.
> Another traditional way to serve hummus is to sprinkle it liberally with za'atar, an Israeli blend of hyssop, sesame, and a touch of salt. If you can't find it locally, buy through IsraeliProducts.

List of recipes: Tasty morsels and dips

Yes, the name is correct: these tomatoes are just stuffed full of summer! In mid-August you'll find the best corn, zucchini, and of course tomatoes. Look for beefsteak tomatoes that are well-shaped and ripe but not soft. This variety has a skin that's lighter than most red tomatoes, but the flesh inside should be ruby-red and flavourful. Select a corn variety that's not too sugary-sweet -- either yellow or bi-colour works best in this recipe. Don't even bother trying this recipe in the winter with sad, anemic tomatoes :-(. We baked this dish in the toaster oven so we wouldn't have to fire up the big oven in these sweltering dog days of August. Serve these tomatoes as an appetizer on a bed of mixed greens, or as a side dish with grilled tofu and portabello mushroom sandwiches.

Summer stuffed tomatoes
4 servings

4 large beefsteak tomatoes
salt to taste
freshly ground black pepper to taste
2 Tablespoons extra virgin olive oil
1 large onion, chopped
1 medium zucchini (about 1/2 pound), cut into 1/4-inch dice
2 large cloves garlic, pressed or minced
1 cup fresh corn kernels
2 Tablespoons parsley, chopped
pinch of chili powder
fresh basil leaves, optional

Cut off the tops of the tomatoes and set aside. (If there are short pieces of stem and leaves, you do not have to remove them.) Scoop out the pulp and seeds, leaving a layer of pulp around the scooped-out shells. Chop the removed pulp and seeds, sprinkle lightly with salt and pepper, and spread over the bottom of a lightly oiled, shallow baking dish that's large enough to accommodate all the tomatoes. Sprinkle the inside of each tomato lightly with salt, then turn them upside down and place on a paper towel to drain. Preheat the oven to 400 deg F. While the tomatoes are draining, prepare the stuffing. Heat the oil in a skillet over medium heat. Add the onion and sauté until just transparent. Add the zucchini, garlic, and corn kernels, and continue to sauté for another four or five minutes, until the zucchini just begins to soften. Remove from heat and stir in the parsley, chili powder, and 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste. Turn the tomatoes over and gently spoon the stuffing into the tomatoes, dividing as evenly as possible. Do not pack the stuffing in, and be careful not to break the tomato shells. Stand each stuffed tomato upright in the baking dish, replacing their cut-off tops. Bake until the tomatoes are just tender, about fifteen to twenty minutes. Serve immediately, or store carefully and well covered in the 'fridge for up to twelve hours. Remove from the 'fridge at least one-half hour before serving. Garnish with fresh basil leaves if desired.

Variation:

> If you can't find beefsteak tomatoes, use any type of large ripe globe tomatoes.

List of recipes: Tasty morsels and dips

We've been putting off posting this traditional Romanian recipe because it's a lot of work to prepare. But it is just so delicious that we finally decided to share it. After the fall harvests in Eastern Europe, as in many parts of the world, much time is spent preserving a large part of the bounty for the upcoming winter months. (Unlike here in the west, where we can pop over to the supermarket for groceries whenever we want, fresh food isn't so readily available out of season.) Cabbages, cucumbers, and many other vegetables are pickled; fruits are cooked into preserves or jams. And then there's zacusca. I first sampled this on the train from Bucuresti to our cottage in the Carpathians, in sandwiches prepared for us by my father-in-law's wife. Maybe it was partly because of the new adventure (and the freezing cold train!), but I think it was the best sandwich I ever tasted! In late autumn, the women and girls in the family get together at one relative's home to prepare enough zacusca to last through the winter, then divide it up and each brings home her share. But lucky us, we get to keep all of it that we can make! You'll want to do the same :-). Serve zacusca spread on crusty bread for lunch, or as an appetizer with crackers, or as part of a cold antipasto with Fasole batuta and Sarmale. Recently I even tried a couple spoonsful to top tofu ravioli, and it was dee-lish! You can double, triple, or otherwise multiply this recipe to prepare a larger amount. No matter how much zacusca you make, you'll soon discover that it wasn't enough ;-). (Also see our recipe for Varza acra -- pickled cabbage.) 

Zacusca (zah-KOO-ska)
About 3 pints

4 medium eggplants
2 green bell peppers
4 bell peppers in assorted colours (red, yellow, and/or orange)
2 large frying peppers ("cubanelles")
2-1/2 pounds tomatoes (preferably a combination: about 4 globe and 4 plum)
1/3 cup oil (preferably sunflower or olive), plus additional 2 to 3 teaspoons
2 medium onions, chopped coarsely
1 fresh Hungarian or other hot pepper, chopped (or 1/4 teaspoon ground cayenne)
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar or alternative sweetener, or to taste (optional)

Preheat the broiler. 
Eggplants: Place the whole eggplants on a broiler tray and pierce a few holes in the skin with a fork. Broil one side until the skin is blackened, then turn and blacken remaining side(s). Prepare a large dish with one side slightly raised (about one-half inch), perhaps resting on a rolled-up tea towel, and place the broiled eggplants on the dish with the stem side at the lower end. Cut off the stem part or each eggplant, and allow the bitter juices to drain out for about twenty minutes. (You may want to place paper towels or another plate underneath to catch the drips.) When the eggplants have finished draining and are cool enough to handle, remove the skin, chop the flesh coarsely, then process in a food processor until smooth (small lumps are okay). Set aside. 
Peppers: Core and de-stem the peppers, flatten out fleshy parts, and place as many as fit onto a broiler tray. Broil until the skins are mostly blackened, about five minutes. Remove from the tray to a plate or bowl, and cover with a paper towel for about five minutes, or until cool enough to handle. (Keeping the peppers covered forces steam between the flesh and skin, and makes it easier to peel.) Remove the skin from the peppers, chop the peppers coarsely, and set aside. Repeat with remaining peppers.
Tomatoes: Fill a large, deep pot or Dutch oven about 3/4 full of water. Bring to a boil, then carefully drop in the tomatoes one at a time. Blanch, stirring occasionally, for three to four minutes, then scoop them out with a slotted spoon and transfer to a plate or bowl. When cool enough to handle, peel off the skins. Remove the cores, then cut globe tomatoes in half, and each half into quarters; plum tomatoes can be quartered or sliced into four crosswise slices. Set aside.
Then: Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Add the onions, and cook, stirring occasionally, until they just begin to brown (about 8 to 10 minutes). Stir in the tomatoes, then the peppers, then the hot peppers, then the eggplant, mixing well. Add the salt, black pepper, and sugar if using it. Lower heat and simmer, uncovered, for about one hour, stirring frequently to avoid burning. Adjust seasonings and remove from heat. 
To store: Allow to cool for about ten minutes, then transfer to clean, wide-mouthed glass jars that hold about a pint each (or less). Smooth the top and spread a thin layer of oil over the top. Tear off a piece of plastic wrap about three times the width of each jar's mouth, and fold it in half. Place a piece over the top of the jar, pulling it taut and tight around the jar's neck. Wrap a strong rubber band (preferably doubled) rightly around the neck of the jar to hold the plastic wrap in place. Store for several months in the refrigerator or, if you have one, in a cool basement, root cellar, or wine cellar (you will need to sterilize the jars for this). As you consume the zacusca, be sure to replace the plastic wrap tightly and carefully. 

Variations:

> The proportion of ingredients is flexible. If you have an extra bell pepper or tomato, add it. Can't find cubanelles? Substitute one more bell pepper in their place. Or you're short one tomato, don't let that stop you from preparing this dish.
> If the tomatoes you use aren't so flavourful, add up to 3 Tablespoons tomato paste with the vegetables.
> If you don't like hot peppers, leave them out. Or if you like food spicier, add extra!
> Use a heat diffuser under the pot to prevent burning.
> If the ingredients don't fit into one pot with enough room to cook evenly, divide the ingredients between two or more pots. After cooking, if possible, mix all the zacuscas back together before transferring to jars. (If you don't have one container large enough, don't worry about it.)  

List of recipes: Tasty morsels and dips

When moving from a vegetarian diet to vegan, I thought that one of the most difficult things I would have to give up was butter. How could I possibly go without buttered toast, buttered popcorn, buttered teatime crumpets and English muffins? Well, as it turns out, it wasn't so difficult after all. I found alternatives to all of these, and the good news is that every alternative was not only tastier than butter, but I'm also enjoying the health benefits of not slathering foods with what is essentially a lump of cholesterol. You can, of course, find vegan margarines in the supermarket or natural food store, but I prefer a homemade spread like this one. Capers are pickled flower buds, and are available in supermarkets, usually near the pickles and olives. Their flavour complements the tomatoes, but if you prefer to leave them out you will still have a delicious spread. Serve at teatime in small individual dishes to be spread on toast or crumpets. This spread can be stored in an airtight container for several days in the refrigerator, so it's a good dish to make ahead for your next party. (For another version with different flavours, see the Sun-dried tomato spread 2 recipe below.)

Sun-dried tomato spread
About 4 to 6 servings

12 dry-pack sun-dried tomatoes (not packed in oil)
boiling water for soaking the tomatoes
2 medium cloves garlic, raw or roasted
2 teaspoons capers, drained
1 Tablespoon fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon salt, or to taste
pinch of freshly ground black pepper, or to taste

Place the tomatoes in a shallow bowl and cover with boiling water. Allow to soak until softened, about ten or fifteen minutes, then drain well, reserving the soaking water (1/4 cup will be used in this recipe; the rest can be added to soups or stews). Combine the tomatoes, 1/4 cup water, garlic, capers, and lemon juice in the bowl of a food processor or blender. Process until the ingredients form a smooth paste, adding the olive oil in a slow, steady stream until completely blended in. Add the salt and pepper and process for a few seconds more. Scrape the mixture into a small bowl and serve immediately, or refrigerate and serve chilled.

List of recipes: Tasty morsels and dips

So many people avoid eating globe (thistle) artichokes simply because they don't know how! It can be messy but it's not difficult. Start by pulling off a leaf, hold it in your mouth with the inside facing down, and draw the leaf out between your closed teeth. Your lower teeth will scrape off the "flesh" of the leaf, along with any stuffing. Inner leaves are more tender and you can simply bite off the lower, fleshier part. The heart is the tenderest and tastiest part of the vegetable, but it's protected by the the choke. When you reach the choke -- the "furry" part -- you can cut the nasty fibres away with a sharp knife, or if it's been cooked to the right tenderness you may be able to simply pull it away from the heart with your fingers. Whether you're eating artichokes by yourself or serving to family or guests, be sure to provide each diner with an extra bowl or plate for the discarded leaves and choke. A thoughtful host/ess will also offer a finger bowl, moist washcloth, or even a commercial packaged towelette after the artichoke is consumed. When shopping for artichokes, look for a green colour with few or no brown spots (except perhaps on the outermost leaves, which will be discarded before cooking anyway), and a fresh, not dried-out, appearance. Rounder-shaped artichokes are said to be superior to the pointier-shaped variety. Artichokes can be cooked and eaten plain with just a drizzle of lemon juice and/or melted vegan margarine, or fancied-up with a stuffing of crumbs and seasonings. The recipe below is for four, but if you're dining solo just use one-fourth of the ingredients. Now here's an interesting tidbit about globe artichokes: Anything you eat right after eating artichoke will taste sweet. Try it! After a leaf or two of artichoke, sip some plain water or take a bite of plain bread. You'll be amazed by how sweet it tastes :-).

Stuffed artichokes
4 servings

4 globe artichokes
1/4 cup plain dry bread crumbs 
2 teaspoons nutritional yeast (not brewer's yeast)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt, optional
4 teaspoons fresh lemon juice
1 Tablespoon extra virgin olive oil
water

Pull off and discard any brownish or tough-looking outer leaves. Cut the stem straight across to within a quarter inch of the bottom-most row of leaves so the artichoke stands upright. Using kitchen shears or a sharp knife, cut straight across the top 1/4 to 1/2 inch of each leaf to trim off the sharp thorns. When you reach the centre, if the leaves are bunched together use a knife to trim them all at once straight across. Wash the artichoke under running water, gently opening up the leaves only as far as they will go without breaking. Turn upside down, shake out any excess water, and set aside. Mix together the bread crumbs, nutritional yeast, pepper, and salt (if using). Take the first artichoke and rest it on a cutting board, plate, or paper towel. Using a teaspoon (not a measuring spoon but a regular flatware spoon), gently open the leaves one by one and pour a little of the mixture into each opening. Repeat until you reach the point where the leaves will no longer separate easily. Holding the artichoke with one hand cupped on top and the other on the side, lightly tap it several times on a flat surface to coax the filling down into the bottom of the leaves. Place the artichoke upright into a non-metal baking dish or shallow bowl, and prepare the rest of them in the same manner. Mix the lemon juice and olive oil together. When all the artichokes are standing in the baking dish, sprinkle them evenly with the liquid mixture drizzled from a spoon. Slowly and gently (so you don't wash out the stuffing) pour about a half-cup of water over the tops of each artichoke, letting the water drip down into the pan. Fill the bottom of the pan with about a half-inch of water. Cover with a wet paper towel and bake at full power in a microwave for about 20 to 25 minutes (about 9 minutes for a single artichoke). They are done when you can pull out a leaf with little resistance. Do not overcook. To avoid breakage, lift the artichokes out of the pan with both hands or with two large serving spoons. Allow to cool enough to handle -- you eat these with your hands, remember! -- or wrap airtight, chill in the 'fridge, and serve cold. Offer additional fresh lemon juice when serving.

Variation:

> If you prefer to steam at stovetop instead of nuking, use a pot large enough to accommodate the artichokes standing upright. Use 1/2 to 3/4 inch of water on the bottom of the pan, bring to a boil, then lower the heat and simmer, tightly covered, for 35 to 40 minutes (about 15 minutes for a single artichoke). Check the water once or twice and add more boiling water if necessary. 

List of recipes: Tasty morsels and dips

As you noticed in the previous recipe, I just love artichokes, so here's another way to use them. Whip up a batch (or two) of this tasty and unusual dip/spread for your next picnic or party. Serve with vegetable dippers (cucumbers, carrots, celery ...), corn or vegetable chips, slices of crusty bread, quartered pita breads, or just slathered onto your favourite crusty bread. Another interesting way to serve is to spread a layer of the mixture on warmed flour tortillas or sandwich wraps, which are available in the chilled-food section of many supermarkets. Cover the spread with a light sprinkling of shredded iceberg lettuce and chopped parsley. Roll it up like a jelly roll, then cut with a sharp knife into crosswise slices about 1-1/2 inches wide. Arrange on a plate with additional artichoke hearts and ripe tomato wedges, each sprinkled with lemon juice and minced parsley. These can be prepared up to a day ahead of serving; store the uncut rolls, well covered, in the 'fridge, then slice and arrange just before serving. For this recipe you can use fresh or frozen artichoke hearts that have been cooked and cooled, or canned hearts in water (not marinated), that have been well rinsed.

Artichoke and bean dip
About 2 cups

1-1/2 cups cooked white beans (navy or cannelini), cooled and drained, or one 15-ounce can of beans, rinsed and well drained
2 artichoke hearts, halved
1 large clove garlic, minced
1 Tablespoon fresh lemon juice
1 Tablespoon extra virgin olive oil
1/2 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper, or to taste

In blender or food processor, purée the beans, artichoke hearts, garlic, and lemon juice until smooth. With the machine running, drizzle in the oil and continue to blend until the oil is completely incorporated. Remove the dip from blender to a bowl, and stir in the salt and pepper to taste. Serve as suggested above.

Variation:

> If you cannot tolerate raw garlic, either use roasted garlic or substitute 1/2 to 1 teaspoon garlic powder, to taste.
> This recipe is easily doubled, tripled, or more, but for larger quantities you may need to prepare multiple batches. The dip/spread can be stored in an airtight container in the 'fridge for several days. 

List of recipes: Tasty morsels and dips

This may not look like much of a recipe, but the result is a tasty little hors d'oeuvre that is equally at home on a buffet table or a three-tiered server for tea. Pretty by themselves in a group resting on crisp, dark green lettuce leaves, and charming when nestled in amongst finger sandwiches on your tea table. These are small enough -- and neat enough -- to be picked up and eaten with your fingers. You can prepare this dish any time of year, but of course they're best in the summer when tomatoes are at their ripest and most flavourful. Any kind of olives -- black, green, Kalamata -- work just fine, but I prefer the somewhat spicy green variety from Israel sold under the Gefen label and available in the import/gourmet section of many supermarkets. Whichever kind of olive you choose, remember that it's easier to chop the pitted kind! If you don't have a fine shredder or zester for the lemon peel (zest), you can mince the peel finely instead. Use only the yellow part, as the white parts are very bitter -- and preferably organically grown so you don't get any nasty chemicals in the zest. Cherry tomatoes don't stand up very well on the rounded ends, so that's the end you'll stuff, and you'll serve them standing on their flatter stem ends.

Stuffed cherry tomatoes
48 pieces; about 12 servings

48 ripe cherry tomatoes, each about 1-1/4 inch in diameter
1/2 cup toasted pecans or walnuts, ground
1/3 cup olives, chopped
1-1/2 Tablespoons cilantro, chopped
3/4 teaspoon lemon zest, finely shredded
pinch of salt or to taste
pinch of freshly ground black pepper, or to taste

Using a very sharp knife, cut one-quarter inch straight across off the rounded, non-stem end of each tomato. Use a tiny spoon, like a quarter-teaspoon measuring spoon, to scoop out the seeds and pulp ( discard these or use for tomato sauce). If the nuts aren't toasted, heat them in a dry skillet, stirring or shaking regularly, over medium heat for about four or five minutes. Allow to cool, then grind in a food processor, and measure. Mix the nuts, olives, cilantro, and zest in a small bowl; season to taste. Use the same small spoon to fill the tomatoes with this mixture, mounding slightly at the top. Place on a flat plate or tray and refrigerate, covered, for at least one hour but no more than twelve hours. Serve chilled.

Variation:

> If you don't care for the taste of cilantro, substitute parsley.
> This recipe is easily doubled, tripled, or more for larger crowds. Get someone to help you with the scooping out and stuffing processes! 

List of recipes: Tasty morsels and dips

One food I missed terribly when I gave up eggs was knishes. These tasty little pastries are a staple at kosher and kosher-style delicatessens. When I was a child, we usually had them at some point every weekend -- sometimes part of Sunday brunch, other times as a light lunch, and often just a munch in the afternoon with a cup of tea. Unfortunately the commercial knishes are usually made with eggs. Recently someone shared this recipe with me, and now I'm happily enjoying knishes again. I like them best when they're big and doughy ;-), but you can make them much smaller and serve as an hors d'oeuvre or as part of your afternoon or high tea table. (Remember the difference between afternoon tea and high tea? If not, refresh your memory by clicking here.) Now that you're back, you're ready to start making knishes! Baking potatoes, rather than the waxy type, work best for this recipe. Caraway seeds are available at natural food stores and gourmet shops, or you can often find them in your supermarket with the spices. Turmeric isn't necessary, but it does give the knishes that signature yellowish tint. And do use fresh sauerkraut -- it makes a big difference in the flavour! Knishes are traditionally served with dark deli-style mustard that is spread lightly onto each bite, but they're just as good plain if you don't care for mustard.

Sauerkraut knishes
About 4 servings

2 pounds baking potatoes (about 4 to 6 medium)
sufficient water for boiling the potatoes
1-1/2 cups fresh sauerkraut, well drained
2 Tablespoons water, approximate
1/2 teaspoon caraway seeds
1-1/2 cups unbleached or whole wheat pastry flour, or a combination
1-1/4 teaspoons baking powder
1/2 teaspoon turmeric (optional)
1/4 teaspoon salt
freshly ground black pepper to taste

Preheat oven to 375 deg F. Peel and chop the potatoes. Place into a heavy saucepan, cover with water, and boil until soft, about 20 minutes. Drain well and set aside to cool enough to handle. While the potatoes are cooking, heat the sauerkraut, 2 Tablespoons water, and caraway seeds in a small saucepan over medium heat for five minutes, stirring occasionally. Set aside and let cool. Mash the cooked potatoes thoroughly, adding a few drops of water if necessary but using as little as possible. Divide the potatoes in three, and stir one third into the sauerkraut mixture. Sift the flour, baking powder, turmeric (if using), and salt together and add to the remaining mashed potatoes to make a dough. Knead the dough for a few minutes until smooth, using additional flour on board and hands if necessary so it doesn't stick. On a flat, floured surface, roll the dough out until it is one-quarter inch thick. Using a sharp knife cut the dough into 4" x 4" squares -- there should be about eight. Divide the sauerkraut/potato mixture into equal portions and place a portion onto each square. Season with a twist or two of freshly ground black pepper. Fold the four corners of each piece of dough into the centre to cover the mixture, and using slightly dampened fingers pinch the corners together tightly. Place the knishes with the pinched side down onto a lightly oiled baking sheets. Bake for 45 minutes. Remove from oven and allow to cool slightly on the baking sheet, then serve immediately.

List of recipes: Tasty morsels and dips

This dip is elegant enough to serve as a first course at your next fancy dinner party, with crackers, Melba toasts, or small rounds of dark pumpernickel bread. But surprise! It's also earthy enough to offer to your guests when they come over to watch the game on TV. The recipe can be doubled (or more) very easily for a larger crowd. In our area near New York City, mushrooms are usually packaged in specific weights; for example, 10 ounces for button-type mushrooms, and 6 ounces for sliced Portabello mushrooms. Don't ask me why these size packages were chosen, but since that's what's readily available they're the measurements I find myself using when creating recipes!

Portabello "caviar"
About 4 to 6 servings

1 six-ounce package sliced Portabello mushrooms
3 Tablespoons extra virgin olive oil
3/4 cup onion, finely chopped (about 1 large onion)
1-1/2 teaspoons sweet (regular, not hot) paprika
1 Tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
sprinkle of freshly ground black pepper, or to taste 
1/2 cup Tofutti Sour Supreme Better than Sour Cream® or homemade Sour creme
1/4 cup dill, chopped
fresh parsley or chives, chopped fine, as garnish (optional)

Rinse the mushrooms, pat dry well, then chop finely by hand or in a food processor. Set aside. Heat the oil in a skillet over medium-high heat. Add the onions and sauté for about two minutes until they begin to turn translucent. Stir in the paprika and continue to sauté for another minute. Add the mushrooms and stir to mix ingredients; lower heat to medium and sauté for another five minutes. Stir in the lemon juice, salt, and pepper, then turn the heat to low and stir in the sour creme and dill, cooking only long enough to heat the creme. Transfer to a serving dish and serve warm, sprinkled with parsley or chives if desired. 

Variation:

> If you can't find sliced packaged mushrooms, choose two or three small to medium Portabellos from the bin of loose mushrooms. Don't use the huge flat mushrooms for this recipe -- the flavour is too strong (they're much better grilled anyway!). Weigh the mushrooms at the store or at home.

List of recipes: Tasty morsels and dips

Who would think that the "lowly" carrot could produce such a flavourful, elegant pâté? Well it can and it does in this recipe! This colorful and nutty pâté is enticing when served on rounds of cucumber or of toasted bread, stuffed into sliced celery ribs, or simply scooped onto a mound of mixed greens. "White" miso isn't really white in colour -- more of a beige or light tan -- and can be found in natural food stores or Japanese groceries. Try to grind the spices fresh in a peppermill and on a nutmeg grater; you'll really taste the difference! Orange zest, we remind you, is the orange part of the rind only, without any of the bitter white part attached. 

Carrot pâté
About 2 cups (about 30 hors d'oeuvres)

1 Tablespoon extra virgin olive oil
1 small onion, white or yellow, finely chopped
3 medium carrots (about one-half pound), sliced thinly
1/4 cup fresh or not-from-concentrate orange juice
2 strips orange zest, each about two inches long
1/4 teaspoon freshly ground black pepper 
1/8 teaspoon freshly ground nutmeg
1/2 teaspoon ground coriander
1/4 cup water
1/4 pound (4 ounces) extra firm Chinese style tofu (or firm tofu well pressed)
1 Tablespoon white miso
1/2 cup broken walnut meats
For serving: celery ribs cut into two-inch pieces; quarter-inch thick cucumber rounds; toasted pita bread triangles; toasted thin bread slices; Melba toast or crackers; mixed mesclun or field greens; lettuce leaves.

Heat the oil in a heavy skillet over medium-high heat. Add the onion and sauté for about a minute, then add the carrots and continue to sauté for another six or seven minutes until the onions are soft but not browned (the carrots will impart a golden colour to the onions, but do not let them brown). Stir in the orange juice, zest, seasonings, and water. Lower heat, cover the skillet tightly, and simmer until the carrots are soft, about ten to twelve minutes. Uncover the skillet and continue to cook, stirring occasionally, until nearly all the liquid has evaporated. Place the cooked carrot mixture into the bowl of a food processor and process until finely chopped. Break the tofu into four or five pieces, add to the carrot mixture, and continue to process until the tofu is well blended in with the carrots. Add the miso and continue to process until blended. Add the walnuts and process until the mixture is almost creamy in texture with a slight graininess, about one or two minutes. Use a rubber spatula to scrape the pâté into a small bowl. Cover the bowl tightly and refrigerate the mixture for one to two hours to allow the flavours to marry. Serve chilled or at room temperature within ten hours or preparation. 

To serve: 

• Spread onto toast, crackers, or cucumber slices
• Stuff celery pieces
• Scoop onto a bed of greens
• Spread onto individual lettuce leaves, roll up.

List of recipes: Tasty morsels and dips

Here's a yummy, low-fat treat to serve as an appetizer, part of a light lunch, or for your Asian-style teatime table. Serve with two or more dipping sauces so your guests can choose which they prefer -- offer a variety of tangy, spicy, and sweet sauces. Be sure to use Chinese-style extra-firm tofu to avoid too much liquid in the filling. When I first started buying packaged tofu many years ago, it was sold in one-pound (16-ounce) tubs. Although the size of the plastic tub it's packaged in has remained the same, the weight of the tofu inside has shrunk to fifteen, fourteen, and sometimes twelve ounces! If you can still find tofu packaged in one-pound tubs, just cut a quarter of the "loaf" off and set it aside to use for another dish -- that will give you about twelve ounces for this recipe. Water chestnuts, hoisin sauce, chili sauce, and wonton wrappers are all available at Asian groceries as well as at most supermarkets. The wonton wrappers can be found in the refrigerated section (read labels carefully to make sure they don't contain eggs!), while the sauces and water chestnuts are usually located in the gourmet or import aisle, along with prepared mustard, duck sauce, and teriyaki sauce. For tea, serve the wontons with a rich, spicy/nutty Fancy Formosa Oolong. Or try a smoky tea: Georgian tea for a hint of smoke, Russian Caravan for a little more, or Lapsang Souchong if you like that full-out taste of smoke.

Spicy stuffed wontons
About 6 to 8 servings

1 tub Chinese-style extra-firm tofu (12 to 14 ounces drained weight)
1/2 cup fresh mushrooms, finely chopped
1/3 cup scallions (green onions), white and green parts, sliced very thinly
1/4 cup canned water chestnuts, finely chopped
2 Tablespoons hoisin sauce
2 Tablespoons Chinese garlic-flavoured chili sauce
1 teaspoon tamari soy sauce 
48 eggless wonton wrappers
light oil or oil spray 
prepared Chinese mustard, duck sauce, or teriyaki sauce for dipping

Preheat oven to 400 deg F. Drain the tofu and chop into small (quarter-inch) pieces. In a large mixing bowl combine the tofu, mushrooms, scallions, and water chestnuts. In a separate small bowl mix all the sauces together, then add to the tofu and vegetables, mixing well to coat all ingredients with the sauce. Spoon about one Tablespoon of the mixture into the center of a wonton wrapper. Brush the edges of wrapper with water, then fold one corner of the wrapper to the opposite corner to form a triangle, and press the edges with your fingers to seal them. Place onto a large, lightly oiled baking sheet. Repeat with additional ingredients, leaving about an inch between the triangles. Spray or brush a light coating of oil onto each prepared wonton. Bake for about ten minutes or until the triangles are crisp and golden brown. Drain on paper towels. Serve hot with the dipping sauce(s) of your choice.

Variation:

> Prepare a dipping sauce of tamari soy sauce thinned with a little water or cold tea. Season with fresh or powdered ginger to taste. Slice a scallion very thin and mix in. Add a splash of sesame oil or hot spicy "red" oil. This makes a deliciously tangy dipping sauce.

List of recipes: Tasty morsels and dips

This simple to prepare spread is delicious on crusty bread, pumpernickel bagels, or ciabatta, wrapped in a sandwich wrap or warm flour tortilla, or serve as a dip with baked bagel chips or whole wheat crackers. Either way I think you and your guests will enjoy the zesty flavour and smooth texture. For this recipe you'll use Japanese silken style firm tofu, the kind that is packaged in 10-1/2 ounce "brick" packs. If you can't find this type of tofu, you can use Chinese-style silken tofu, but will need to measure out 10-1/2 ounces. Raw cashews taste best, giving the spread/dip an almost "cheezy" flavour, but if you can't find raw cashews use roasted, unsalted cashews, preferably dry-roasted. You can prepare this recipe a day ahead; store in an airtight container in the refrigerator. The mixture thickens somewhat as it chills, so if you want to use it as a dip and it's too thick, stir it for a minute or two before serving.  We like this as an accompaniment to a good Pilsner beer, but if you're serving it as a teatime spread, try a Nilgiri or a second-flush or autumnal Darjeeling.

Bell pepper spread
About 2-1/2 cups

1 10-1/2 ounce package Japanese style firm silken tofu, drained
1 small red bell pepper (or 1/2 large pepper), quartered
1/3 cup raw cashews
1/4 cup chopped onion
1 Teaspoon tamari soy sauce
1 Tablespoon prepared Dijon-style mustard

Place all ingredients into the bowl of a food processor or blender, and process or blend until smooth and creamy. Transfer to an airtight container and chill in the refrigerator for at least one hour; serve chilled. 

Variation:

> If, like me, you cannot tolerate raw onion, replace the chopped onion with an equal quantity of chopped celery plus a Tablespoon of fresh chopped cilantro.

List of recipes: Tasty morsels and dips

This is another Romanian peasant dish. In autumn the cabbages in Eastern Europe are huge, heavy, tasty, and very inexpensive. That's why so many East European dishes are based on cabbage. It's not unusual in the autumn to see people carrying home a dozen or more big cabbages to use for preserving, for preparing salads, and for many other dishes. (See our Ingredients page for links to our favourite cabbage recipes.) Although it may seem like a lot, do not reduce the amount of salt or oil in this recipe. The salt is necessary to draw out the cabbage's juices, and the dish's excellent texture derives from the oil/margarine. (And remember that we use kosher salt in all our cooking; the grains are larger than standard table salt.) If you want to reduce your intake of salt and/or oil, just take a smaller portion. But you may find this difficult -- DH and I are always battling for the last serving, as well as for "scraping rights" to the crispy crumbs at the bottom of the pan! To make this dish into a meal, serve with browned veggie sausages or baked tofu. The tea we recommend to accompany this dish is a black Georgia tea, grown in the nearly-neighbouring former Soviet state of Georgia, or a tisane of tei (fragrant linden leaves and flowers).

Varza cu taitei (var-zah coo tay-etz-ay -- Baked cabbage and noodles) Baked cabbage and noodles)
About 6 servings

8 ounces fine noodles or angel hair pasta
1 small head of green cabbage, tough outer leaves removed
2 Tablespoons sunflower or other light oil
1-1/2 teaspoons salt, or additional to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup dry bread crumbs (unflavoured)
2 Tablespoons vegan margarine, melted, or light oil

Preheat oven to 375 deg F. Cook the pasta according to package directions to al dente consistency. If using angel hair pasta, break into one- to two-inch pieces before cooking. Drain cooked pasta, rinse with cold water, and set aside. Coarsely shred the cabbage using a knife, hand grater, or food processor. (You should have about 8 to 10 cups of shredded cabbage.) Heat the oil in a large, heavy skillet over medium heat. Add the cabbage and stir in the salt and pepper. Cover and cook until the cabbage is wilted but not browned, about five or six minutes, stirring occasionally. Remove from heat and set aside. Lightly oil a 9"x5"x3" or larger loaf pan, preferably non-metal. Sprinkle half the bread crumbs on the bottom of the pan, covering the bottom as completely and evenly as possible. Use a (wooden) spoon to spread about one third of the cabbage over the bread crumbs, covering them as completely and evenly as possible. Top the cabbage with half the pasta, spreading carefully and covering the cabbage as completely and evenly as possible. (You may need to give the pasta a quick rinse and drain to separate the strands.) Repeat with another layer of one-third of the cabbage, another layer of the remaining pasta, and a top layer of the remaining cabbage. Sprinkle the remaining bread crumbs over the top as evenly as possible. Pour the melted margarine or oil evenly over the bread crumbs. Bake, uncovered, for 35 to 40 minutes, until the top is nicely browned. Allow to cool for ten or fifteen minutes before serving. Dish out with a large flat spoon or a pancake turner. This recipe is easily doubled; leftovers are good cold or re-heated. Freezing is not recommended.