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I became a vegetarian more than half a lifetime ago. This was one of the first recipes I tried on my new diet, and I liked it so much (as did friends and guests) that it was prepared frequently. After playing around with different versions of these burgers I settled on this combination as my favourite. I hope it will be yours, too. These can be made in a food processor for a quicker result and smoother texture, but I prefer to prepare them by hand. It takes a little more time, but I like these burgers to be somewhat less refined. Serve on a bun with all the "fixin's" or on a plate with steamed vegetables and low-fat oven fries.

Simple soybean burgers
About 8 servings

3 cups cooked or canned soybeans, well drained
1/4 cup tamari soy sauce
1/4 cup sunflower or other light oil
1/4 teaspoon ground cayenne pepper
2 large cloves garlic, minced or pressed
1/2 cup grated carrots
1 rib celery, finely chopped
1 medium onion, minced
1/2 green bell pepper, chopped
2-1/2 cups cooked millet
2 cups quick (not instant) rolled oats
additional light oil or oil spray for browning

If using a food processor, place soybeans, tamari, oil, cayenne, and garlic in the processor bowl and process until smooth, then transfer to a large mixing bowl. If preparing by hand, place the soybeans in a large mixing bowl and mash with a fork or potato masher until fairly smooth, then mix in the tamari, oil, cayenne, and garlic until well blended. To the mixture in the bowl, stir in the remaining ingredients (except the additional oil) in the order listed, mixing well with each addition. Heat a thin layer of oil in a large skillet over medium-high heat. Scoop out about a peach-sized amount of bean mixture and shape into a patty (wet hands as necessary so they don't stick) and place each patty into the hot oil. Brown on one side, then turn and brown the other side. Repeat with the entire mixture.

Variations:

> Substitute white beans (Navy or Great Northern) for the soybeans.
> If you prefer not to fry, bake the mixture in a lightly-oiled loaf pan for 30 minutes in a pre-heated 325 deg F oven. Allow to cool for at least 15 minutes after removing from the oven before slicing carefully. Or allow the cooked burgers to chill overnight in the refrigerator, slice, and serve as cold sandwiches.

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It's the first day of spring, and the supermarket is brimming over with the first zucchini squash of the season. I think I'll use a few of them tonight to make these yummy fritters! Dee-lish topped with unsweetened apple sauce, or with a dollop of Tofutti Sour Supreme® Better than Sour Cream. Try making these about half-size to serve as a party snack. Shred the vegetables on the large holes of your grater, or use a food processor and spare your fingers :-).

Zucchini pancakes
About 8 servings

2 cups zucchini, shredded (about two medium squashes)
1 medium onion, grated or minced
1/4 cup firm Chinese-style tofu, pressed
2 Tablespoons bread crumbs
1/2 teaspoon dried tarragon, ground or crushed
1/2 teaspoon salt, or to taste
black pepper to taste
2 to 3 Tablespoons unbleached flour
sunflower or other light oil or oil spray for pan-frying

Place the shredded zucchini into a colander over a plate or the sink, and press with a wooden spoon to squeeze out the excess liquid. Let drain for five or ten minutes. Transfer to a large mixing bowl and stir in all the remaining ingredients except the oil, blending well. Use just enough flour so the mixture holds together. Heat the oil in a heavy skillet over medium heat. Drop in the pancake mixture into the hot oil about 1/4 cup at a time, flattening each pancake with a pancake turner. Pan-fry until brown and crisp, then turn over carefully and brown the other side. Drain on paper towels. Serve hot.

Variation:

> Substitute up to one cup of grated carrots for an equal amount of shredded zucchini. (Grate carrots on the small holes of your hand grater.)

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As I watch the huge flakes coming down in this unusual April snowstorm, I think of my friend who is right now enjoying warm and sunny Tuscany. Well, she'll be going home to northern Europe before too long, and when she does I'll send her this recipe so she can recapture some of her vacation. Meanwhile I'm going to prepare it myself and think about the rolling hills and sunshine instead of the several inches of snow on the ground!

Tuscan white bean bake
About 6-8 servings

1 teaspoon extra virgin olive oil (preferably Italian :)
1 medium onion, chopped
2 cups diced canned tomatoes, or chopped fresh ripe tomatoes
3 Tablespoons tomato paste
1 bay leaf
1/2 teaspoon ground or rubbed sage
1/4 cup fresh parsley, chopped
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
2 cups cooked or canned white beans, rinsed and drained well

Heat the oil in a large, heavy saucepan over medium-high heat. Add the onions and sauté until transparent but not brown. Stir in all the other ingredients except the beans. Lower the heat and simmer, covered, for fifteen minutes, stirring occasionally. Preheat oven to 350 deg F. Place the beans in a glass or ceramic large casserole or baking dish. Stir in the tomato mixture. Cover and bake for 25 minutes. Remove the bay leaf. Serve hot with rice or crusty bread.

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As I prepare for Pesach (Passover), rather than dwelling on the foods I won't be eating for the next eight days I'd prefer to think of the delicious and inventive dishes that we will be enjoying. Here's one of them. Sauté up some spinach and other vegetables, sprinkled lightly with tamari (if you use beans during Passover) or salt and lemon juice, to serve on the side. You might want to try one of the "designer" potatoes in place of russets -- I'm a big fan of Yukon Gold, for both their subtle flavour and appealing colour. I don't normally peel potatoes since -- as with most vegetables -- most of the nutrition is found in or near the peel. But if you prefer them peeled please do so :-).

Potato and mushroom patties
About 6-8 servings

3 pounds russet or other potatoes (about 4 large potatoes), diced
2 medium onions, chopped
One 10-ounce package button or cremini mushrooms, chopped
1 Tablespoon sunflower or other light oil
1/2 teaspoon salt, or to taste
ground black pepper to taste
2 cups matzo meal or matzo cake meal (slightly finer consistency)
sunflower or other light oil for sautéing

Fill a large pot about three-fourths full of water and bring to a boil. Add the potatoes and cook until tender. Drain, place in a large mixing bowl, and mash, using as little of the cooking water as possible (they will be slightly dry). While the potatoes are cooking, heat the Tablespoon of oil in a heavy skillet over medium-high heat. Add the onions and sauté for a minute or two, then add the mushrooms and continue to sauté until the onion is transparent. Mix the vegetables into the mashed potatoes. Season to taste, then stir in the matzo meal, mixing well. Heat a thin layer of oil in a skillet (you can use the same one that you used for the sautéing) over medium-high heat. With slightly damp hands, form patties about three inches across. Place the patties into the skillet and fry until browned, then turn over and brown the other side. Add oil as needed. Drain and serve hot.

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It never ceases to amaze us when we travel to Canada that we can buy peanuts there for about two-thirds of what they cost in the United States. (Even odder, peanuts seem to be particularly high-priced in Virginia, one of the major states where they are commercially grown.). Not only do we pay less for these versatile legumes in Canada, but they generally taste better, too. The strange pricing is explained by artificial price-fixing in the United States, but why are our best-tasting varieties being shipped north of the border? For this simple dish, do try to find tasty and reasonably priced peanuts! (Allergic to peanuts? See note at end.)

Chinese-style fried rice with peanuts
About 4 servings

2 Tablespoons sunflower, peanut, or other light oil
1/2 cup mushrooms, chopped
1/2 cup broccoli, chopped (fresh or frozen)
1/2 cup roasted unsalted peanuts, chopped
1 bunch scallions (about 6 to 8), white and green parts, thinly sliced
1/4 teaspoon ground ginger, or to taste
3 cups cooked long-grain brown or basmati rice
1 Tablespoon tamari soy sauce, or to taste
splash of sesame oil

In a large, heavy skillet or wok, heat the light oil over medium-high heat. Add the mushrooms and stir-fry for a minute or two, then add the broccoli and peanuts. Continue to stir-fry for another minute, then add the scallions and ginger and stir-fry for a minute longer. Add the rice, tamari, and sesame oil. Stir-fry for another three or four minutes until seasonings are mixed in well and the rice is heated through. Serve hot.

Variations:

> This is a very versatile, basic recipe that you can alter infinitely! Try other vegetables of your choice instead of or in addition to the mushrooms and broccoli. Some suggestions: shredded carrots, mung bean sprouts, chopped spinach, thinly-sliced celery, shredded cabbage or bok choy, chopped cauliflower, julienned zucchini, peas, diced bell pepper, slivered snow peas, slivered water chestnuts. Or any combination of leftover chopped vegetables you have on hand.
> If you are allergic to peanuts, try this recipe with cashews or almonds. 

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Here's another idea for outdoor grilling. Be sure to use firm or extra-firm Chinese-style tofu, and to press it well, preferably overnight. If you have a mesh screen for your grill you might want to use it, or perhaps a sheet of aluminum foil. Be sure to spray a thin layer of oil onto the grill, screen, or foil, and turn carefully, so the tofu doesn't stick and break. On cooler days try this under the broiler. Nice in a sandwich with a sour pickle alongside to contrast with the sweetness of the marinade, and of course some grilled corn on the cob :-). Or serve on a plate with rice pilaf and sautéed vegetables for an elegant dinner party.

Ginger grilled tofu
About 4 servings

One 15-to-16-ounce package firm or extra-firm Chinese-style tofu, pressed
2 Tablespoons minced fresh ginger
4 medium-sized cloves garlic, pressed or minced finely
1/2 teaspoon dry mustard
1/3 cup sugar or alternative sweetener of your choice
3/4 cup water (or 1/2 cup if using a liquid/syrupy sweetener)
1/2 cup tamari soy sauce
1 Tablespoon sesame oil

Slice the tofu into 1/4-inch slices. Place the slices in a single layer into a baking dish. Mix the remaining ingredients together, blending well. Pour this marinade over the tofu and allow to marinate for one to two hours. Fire up the grill or preheat the broiler. If grilling, remove slices carefully from the marinade and place on the grill. Cook for about five minutes on each side, spreading more marinade on each slice with a brush or spoon as it cooks. Turn carefully. If broiling, place the baking dish directly under the broiler and cook about five minutes on each side. Serve hot or chilled with any leftover marinade on the side.

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Arugula is the commonly-used Italian name for rocket, a peppery, slightly bitter green. It's an integral component in the classic Italian tri colore salad of endive, arugula, and radicchio, and makes a tasty addition to any salad. But you can also enjoy arugula lightly cooked, as in this quick and tasty dish. Remember to wash the leaves very well to remove all the sand and dirt. We recently learned that arugula is one of the most healthful foods for our (vegan) tortoise :-).  

Sautéed tofu with arugula
About 4 servings

1/4 cup extra virgin olive oil
4 large cloves garlic, pressed or minced
1 15-ounce package extra-firm Chinese-style tofu (or well-pressed firm), cubed
1 bunch arugula, trimmed
1/2 teaspoon salt, or to taste
ground black pepper to taste
1/2 teaspoon dried red pepper flakes, or to taste
Juice of one lemon (about 1/4 cup)
1 pound pasta of choice, cooked al dente, or 3 cups cooked rice

Heat the oil in a large, heavy skillet over medium-low heat. Add the garlic and sauté until soft, about five minutes. Do not let the garlic burn. Add the tofu and sauté for another three to four minutes. Add the arugula and cook just until wilted. Season to taste with salt, pepper, and red pepper, then immediately remove from the heat. Stir in the lemon juice; adjust seasonings if necessary. Serve immediately over pasta or rice.  

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At Rosh Hashanah, the New Year on the Jewish calendar, we eat sweet foods in order to ensure a sweet year ahead. This loaf is tasty, nutritious, and somewhat on the sweet side. Leftovers are nice as a sandwich on crusty bread with shredded fresh vegetables. We wish all of you L'Shana Tovah, a Happy and Healthy New Year 5761!  

Carrot loaf
About 6 servings

3 Tablespoons sunflower or other light oil
1 small onion, minced
1 cup plain (unflavoured) soymilk
1/2 cup unsweetened creamy-style peanut butter
1/2 teaspoon salt or to taste (use less if you used salted peanut butter)
1/8 teaspoon ground or rubbed sage
1/2 cup dry unflavoured bread crumbs
2 cups carrots, grated
1 cup cooked brown rice (leftover, or cooled to room temperature)

Preheat oven to 350 deg F. Heat the oil in a heavy skillet over medium-high heat. Add the onion and sauté until tender but not browned. While the onion is cooking, cream the soymilk and peanut butter together in a large mixing bowl; set aside. Add the salt, sage, and bread crumbs to the onions and continue to sauté for another two minutes. Remove from heat and mix into the peanut butter mixture. Stir in the carrots and rice, and mix thoroughly. Scrape the mixture into a lightly oiled loaf pan, smoothing the top with a spatula. Bake uncovered for one hour. Allow to cool for at least twenty minutes before slicing and serving.

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I always like to order spicy foods when we go to a Chinese restaurant. We're  fortunate to have several excellent vegan restaurants nearby. This is one of my very favourite dishes. It's usually pretty high in fat, but here we've scaled it down some. This dish is pretty quick to prepare, with a minimum of cutting and chopping. And once you start cooking, it's all over in a matter of minutes :-). Blackened chilies are the signature of kung pao cooking, which is from the Szechuan region of southern China. If you can't find Asian hot chilies, Mexican serrano chilies work just as well. A note of caution when charring the chilies: keep the stove fan on and the window open, and avoid breathing in the fumes, which can be quite irritating to eyes, nose, and throat. I usually stand as far back as possible and hold a tea towel over my nose and mouth (it's really quite comical!). Highly spiced foods are complemented by strong, smoky tea, like Lapsang Souchong or Russian Caravan.  

Kung Pao tofu with cashews
About 4 servings

2 Tablespoons tamari soy sauce
2 Tablespoons vinegar (rice, white wine, red wine, or apple cider)
2 teaspoons sugar or alternative sweetener
1 Tablespoon sesame oil
2 Tablespoons peanut or sunflower oil
1/2 teaspoons salt
8 small dried red chilies
2 teaspoons fresh ginger, minced
2 large cloves garlic, minced or pressed
1 red bell pepper, diced
1 rib celery, diced
1 15- or 16-ounce package extra-firm Chinese-style tofu, pressed, cut in cubes
1 teaspoon cornstarch
1 cup roasted unsalted cashews
cooked rice to serve

In a small bowl, combine the tamari, vinegar, sugar, and sesame oil. Set aside. Heat the peanut oil in a wok or large, heavy skillet over medium heat. Add the salt and chilies. Stir-fry for about 15 seconds, or until the chilies are lightly charred (blackened). Add the ginger and garlic and stir-fry until lightly browned and fragrant, about 30 seconds. (Do not allow the garlic to burn.) Increase the heat to high and add the bell pepper and celery. Stir-fry until the pepper is seared, or about 30 seconds. Add the tofu a handful at a time, stir-frying until the tofu is just beginning to brown, or about two minutes. Quickly stir the cornstarch into the reserved sauce mixture, then pour into the pan. Toss and stir until the sauce thickens to a glaze, about 30 seconds. Remove the pan from the heat and gently stir in the cashews. Serve hot over rice.

Variations:

> If you can't find roasted unsalted cashews, buy raw cashews and roast them yourself: Preheat oven to 325 deg F. Spread the nuts in a single layer on a flat baking sheet. Roast for about ten minutes, stirring occasionally, until the cashews are golden brown.
> Substitute another vegetable for the celery. Some suggestions: chopped broccoli, asparagus cut in 1" lengths, slivered snow pea pods, shredded black mushrooms, mung sprouts, slivered water chestnuts, diced bamboo shoots, fresh or frozen peas, fresh or frozen green beans cut in 1" lengths.
> Not worried about fat content and want to try the "traditional" preparation? Deep-fry the tofu cubes in hot peanut or sunflower oil before beginning to cook the rest of the dish. Add the fried cubes with the cashews. 

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Yom Kippur, the Day of Atonement, is the holiest day in the Jewish calendar. It follows ten days of contemplation and recognition of one's weaknesses the previous year and a commitment to improving oneself over the coming year. Observant Jews fast from sundown the night before until sundown of the holiday to atone for their wrongs and to ask G-d's forgiveness. This Israeli dish is well suited to the first meal for breaking the fast: it's quick to prepare, hearty but not heavy. It also takes advantage of the excellent apples available in autumn, when this holiday takes place. Even if you are not observing Yom Kippur, you can still enjoy this dish. Try serving it with Rice pilaf for a complementary contrast of sweet and salt, symbolizing life's happiness and tears. On this Erev Yom Kippur 5761 (2000 c.e.) our wishes go to all, especially our dear Israeli brothers and sisters, for a peaceful year.

Bean and apple stew
About 4-6 servings

4 cups canned or cooked small white beans (navy or other variety), rinsed and drained
4 tart cooking apples (Macintosh or other variety), cored and chopped
1 teaspoon cinnamon
3 Tablespoons white wine vinegar or apple cider vinegar
2 to 3 Tablespoons liquid/syrupy sweetener of choice

Mix beans, apples, cinnamon, vinegar, and two Tablespoons sweetener together in a large, heavy pot. Cook over medium heat, stirring occasionally, for about ten minutes, or until apples are soft but not mushy. Add additional sweetener if necessary. Serve warm.

Variation:

> If, like me, you cannot tolerate cinnamon, leave it out. Or substitute a half-teaspoon of powdered ginger. The dish will still be tasty.

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It's the end of October, most of the leaves have either changed colours or fallen, and the weather is turning decidedly colder. The days are crisp and clear, and the nights are downright chilly. Pretty soon it will be time to get the sweaters, gloves, and the rest of the snugglies out of storage. And to start preparing heartier dishes to replace the light meals of summer. Here's a tasty, filling casserole that's sure to become a winter favourite. There's enough in this recipe to serve a hungry family and have some left over for tomorrow's lunch (and it tastes even better reheated the next day!). This list of ingredients looks like a lot of work, but it's not -- you don't even have to pre-cook the noodles, and the food processor makes preparing the vegetables quick and easy. Add a salad of pickles and olives, and you've got yourself a sure-to-please meal :-). 

Bean and noodle casserole
About 8-10 servings

3 Tablespoons extra virgin olive oil
1 large onion, chopped
2 large ribs celery, chopped
1/2 cup unbleached flour
1/4 cup tamari soy sauce
3 cups vegetable stock or bouillon, water, or regular-strength brewed tea (cooled)
2 cups unflavoured (plain) soy milk
2 medium carrots, grated
1 large white potato, grated
1 cup corn kernels -- fresh, frozen, or canned (well drained)
1/4 cup parsley, chopped
2 Tablespoons dill, chopped
1 Tablespoon dried basil
1 teaspoon ground or rubbed sage
1/2 teaspoon dry mustard powder
salt and ground black pepper to taste
2 cups cooked or canned cannellini beans, well drained
2 cups uncooked eggless noodles or fettuccini

Preheat oven to 350 deg F, and lightly oil a large casserole dish. Heat the oil in a large, heavy skillet or saucepan over medium-high heat. Add the onions, salt lightly, and sauté for a minute or two. Add the celery, and continue to sauté for another five minutes or so, or until the vegetables are tender. Lower the heat to medium. Stir in the flour, and cook, stirring constantly, for about a minute, until the flour is just starting to brown. Whisk in the tamari and about 1/2 cup of the stock/water/tea, whisking until most of the flour lumps are gone. Gradually add the rest of the liquid and the milk, whisking constantly until smooth. Add the carrots, potato, corn, herbs, and seasonings. Continue to cook, stirring occasionally, until the sauce is thickened. Remove from heat. Pour one cup of the sauce into the bottom of the prepared casserole dish, spreading out evenly. In a layer on top of the sauce, spread half the uncooked noodles (if using fettuccini, break each large strand into about four pieces), half of the beans, and half of the remaining sauce. Repeat a second layer of noodles and beans, and top with the rest of the sauce. Cover and bake for one hour. Serve hot.  

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In the autumn I like to prepare one-dish meals, especially loaves. This tasty and simple to prepare loaf combines tofu and nuts for a filling, high-protein meal. Serve slices direct from the loaf pan, or allow it to cool some, then use a rubber spatula to separate the loaf from the pan, and turn it over onto a serving platter. Serve surrounded by roasted vegetables, and offer Low-fat Onion Gravy or your favourite tomato sauce on the side. Use any mixture of nuts; our favourite combination is Brazil nuts, almonds, and hazel nuts. This is a good dish to serve at Thanksgiving, with stuffing, cranberry sauce, and sweet potatoes. We also like making sandwiches from the chilled leftovers. Pre-freezing changes the texture of the tofu, so you may find that even those who think they hate tofu will enjoy it!

Tofu nut loaf
About 4 to 6 servings

1 15- or 16-ounce package Chinese-style firm tofu
sunflower or other light oil
1 cup mixed raw nuts
1 cup soft cooked brown rice, preferably short-grain
1 medium onion, finely chopped
1/2 teaspoon ground or rubbed sage
1/2 teaspoon thyme
1 teaspoon salt
Pinch of black pepper
1 teaspoon vegan Worcestershire sauce, Bragg's Aminos, or tamari soy sauce
water (if necessary)
1 Tablespoon vegan margarine, melted

Freeze the unopened package of tofu for at least 24 hours. Remove from the freezer and defrost in the refrigerator for at least 24 hours. When defrosted, wrap the tofu in (paper) towels and squeeze or press out as much water as possible. Crumble with your hands and set aside. Preheat oven to 375 deg F. Lightly oil a loaf pan. With a food processor, blender, or by hand, chop the nuts to a very fine consistency. Combine tofu, nuts, and all other ingredients except margarine in a large mixing bowl. Mix well, adding a small amount of water if necessary to moisten enough to hold together. Transfer the mixture into the prepared loaf pan, pressing in and smoothing the top with a wooden spoon or rubber spatula. Bake for 15 minutes, then baste with the margarine. Return to the oven and bake for an additional 20 minutes. Serve hot.  

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Seitan is an excellent source of vegetable protein. Prepared from wheat gluten, seitan (pronounced SAY-tahn) contains little or no fat, is low in calories, and is higher in protein than tofu. Seitan's "meaty" texture makes it a palatable introduction to vegan cooking for your non-veg friends and family. Look for seitan in the refrigerated section of your natural food store. Next week is the start of spring, and one of the earliest spring vegetables is snow pea pods, sometimes called sugar snap peas. You can buy these frozen any time of year, but do try them fresh during their very short season. In this recipe, the liquid in the seitan container, which normally consists of tamari soy sauce plus ginger, is used to make an almost instant sauce. To cut an onion into quarter moons, cut in quarters from top to bottom, then slice crosswise. Serve this dish over rice, or for an unusual texture combination try it over artichoke pasta (like DeBole's) or rice noodles. Stirring in a small amount of flavourful sesame oil after the dish is cooked gives it a nice finish, but if you don't want the extra calories you can leave it out.

Seitan with snow peas
About 4 to 6 servings

2 Tablespoons sunflower, peanut, or other light oil
1 large onion, cut into thick quarter moons
1 large green bell pepper, cut into 3/4-inch squares
1 large carrot, julienned
1 teaspoon fresh ginger, grated or minced
1/2 pound snow pea pods, ends trimmed if necessary
1 8-ounce package seitan, sliced into thin strips (reserve liquid)
1 heaping Tablespoon arrowroot or cornstarch
water (about 1-1/2 cups)
salt or tamari soy sauce to taste (optional)
1 teaspoon sesame oil

Heat the sunflower oil in a large, heavy skillet over medium heat. Add the onion and stir-fry for about two minutes, then add the bell pepper, carrot, and ginger and continue to stir-fry for another five minutes. Add the snow peas and stir-fry for a minute, then add the seitan. Continue to cook for another four or five minutes, stirring occasionally. While it's cooking, dissolve the arrowroot in the seitan liquid, mixing well, then add additional water to make a total measure of 2 cups. Pour this mixture into the seitan and vegetables in the skillet. Bring to a boil, and continue to cook for another minute or two or until the sauce is thick and bubbly. Remove from heat, adjust seasonings, and blend in the sesame oil. Serve immediately.

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Pesach (Passover) can be a difficult time for vegans of Ashkenazi -- East European -- heritage, as they don't consume legumes of any kind during the holiday. Sephardic tradition does permit legumes, so even if you aren't from Sephardic stock you may want to (and can) adopt their prescribed list of permissible Pesach foods. Or you can rely on another protein source: nuts, seeds, and their respective butters. Many people avoid these tasty foods because nuts and seeds are relatively high in fat. But they are also highly nutritious and packed with protein. A little goes a long way towards satisfying your taste buds and filling up your tummy :-). Sample a variety of nuts, seeds, and butters until you find the ones you prefer. For a special holiday treat -- at teatime or for dessert -- spread a matzoh with almond butter and apricot preserves. Matzohs spread with tahini (or sesame butter) and topped with thinly sliced cucumbers or radishes makes a delicious lunch or tea "sandwich." Or serve up this casserole -- yummy hot for dinner, and just as good the next day cold for lunch. Farfel is simply broken-up matzohs, and can be purchased in boxes at supermarkets. Try sprinkling farfel into soup in place of croutons any time of year. Wishing you a Happy Passover 5762, and to all our dear Israeli brothers and sisters we wish you peace and security, with the hope to see you next year in Jerusalem.

Mushroom farfel casserole
About 6 servings

4 Tablespoons extra virgin olive oil, divided
4 cups matzoh farfel
3 medium onions, chopped
10 ounces mushrooms, sliced
1 medium carrot, chopped
1 medium rib celery, sliced
1/2 green bell pepper, diced
1 large clove garlic, minced or pressed
2-1/2 cups vegetable stock or broth
1 1-cup size vegetable bouillon cube, or 1 teaspoon powdered soup base or bouillon
1/2 teaspoon freshly ground black pepper
2 Tablespoons toasted sesame seeds

Preheat oven to 350 deg F. Heat the one Tablespoon of the oil in a large saucepan or Dutch oven over medium heat. Add the farfel and toast lightly, stirring constantly, but don't let it brown. Remove the farfel from the pot and set aside. If there are any crumbs in the pot, remove them by wiping with a dry paper towel or tea towel. Heat two Tablespoons oil in the pot over medium heat. Add the onions and sauté until translucent. Add the mushrooms and sauté for another five minutes. Stir in the carrots, celery, bell pepper, and garlic. Sauté for about one minute, then reduce heat and simmer, covered, for five minutes. Stir in the stock or broth and the bouillon cube or powder, and the black pepper. Add the reserved farfel and the sesame seeds. Stir and gently toss until the liquid is absorbed. Remove from heat and gently spoon the mixture into a lightly oiled two-quart baking dish or an 8-inch square baking pan. Drizzle the remaining Tablespoon of oil lightly over the top of the casserole. Bake for thirty minutes.

Variations:

> Replace the stock and bouillon with two 10-1/2 ounce cans condensed vegetable broth, tomato soup, or vegetarian vegetable soup.
> Try coarsely chopped toasted sunflower or pumpkin seeds in place of the sesame seeds.  

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We just love springtime potatoes, whether they're new potatoes or creamer potatoes. New potatoes are about half the size of "regular" potatoes, with a fine, firm texture and an ultra-thin skin. Creamer potatoes are similar but are even smaller, ranging from golf ball size to small rounds barely the size of a walnut. You can find creamer potatoes in both white and red varieties. Spring potatoes tend to be sweeter than other potatoes, too. They're excellent boiled or nuked (cut the larger ones into halves or quarters), then pan-fried with a little oil, salt, pepper, and garlic, and a lot of chopped dill and parsley, or try them with fresh sage. Yum! You can also just chill the cooked potatoes and munch them as a snack, maybe with a dip of spicy salsa. Here's another way to enjoy some of these delicious potatoes, in a tasty Indian-inspired stew that also takes advantage of the first green peas of the season. Red lentils are available in natural food stores and Indian groceries. This recipe calls for wine, but if you don't use alcohol just substitute unsalted vegetable broth or vegetable juice. Now head off to the grocery or the farm market, pick up a bunch of these wonderful spring 'taters while they're still available, and start cooking :-). 

Lentil and new potato stew
About 4 to 6 servings

1-1/2 pounds new potatoes or creamer potatoes
1 cup red lentils
3 cups water
2 Tablespoons extra virgin olive oil
4 to 5 medium onions, chopped (about 3 cups)
2 large cloves garlic, minced or pressed
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 to 1/2 teaspoon cayenne pepper flakes, to taste
1 28-ounce can tomato purée
2 teaspoons tomato paste
1 cup dry red wine
2 cups fresh or frozen peas
2 Tablespoons balsamic vinegar
1/3 cup raisins
salt and freshly ground black pepper to taste
hot red pepper sauce

Cut the potatoes into one-inch pieces. Place in a heavy saucepan with the lentils and water. Bring to a boil, then reduce heat to medium-high and cook, covered, stirring occasionally, until lentils and potatoes are tender, about ten minutes. Meanwhile, heat the oil in a large, heavy saucepan or Dutch oven, add the onion, and sauté for two or three minutes. Add the garlic and spices and continue to sauté for a few minutes more, until the onion is soft. Stir in the tomato purée, tomato paste, and wine. Reduce heat and simmer. Drain the cooked lentils and potatoes if necessary, and add the vegetables to the tomato mixture. Stir in the peas, vinegar, and raisins. Continue cooking for another two or three minutes until the peas are heated through. Season to taste with salt and pepper. Serve hot, offering the hot pepper sauce as a condiment for those who like a spicier dish.

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Cooking well doesn't have to be complicated. Sometimes the simplest dishes are the tastiest -- but when there are only a few ingredients in a recipe, each one must be of the highest quality and absolutely fresh. This recipe is a good example. It doesn't look like much, but its excellent flavour will surprise you. Fresh herbs are available year 'round in most produce markets and supermarkets. This dish is also very versatile. Served hot or chilled as a side dish, as a hot main dish with a salad and Rice Pilaf or crusty bread, or as a salad atop a bed of mixed greens. An excellent choice for your next buffet. Remember that garbanzos and chick peas are one and the same.

Roasted herbed garbanzos
About 4 servings as a main dish
About 6 to 8 servings as a side dish

2 cans garbanzo beans (chick peas), rinsed and drained well
3 Tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon salt, or to taste
pinch of freshly ground black pepper, or to taste
12 to 14 two-inch long sprigs of fresh thyme

Preheat oven to 450 deg F. Place the beans into a plastic bowl or storage container with a tight-fitting lid. Add the oil, garlic, salt, and pepper. Seal the lid and shake a few times until the beans are coated. Transfer to an oblong baking dish (preferably glass), spreading the beans out in a single layer. Use a flexible spatula to scrape out as much oil and seasoning as possible, and distribute evenly over the beans. Place the thyme sprigs evenly around the beans. Roast for fifteen minutes. Serve hot or cold.

Variations:

> If you prefer to cook your own beans, use 2-1/2 cups cooked beans in place of the canned beans. Don't let the beans get too soft when cooking.
> If necessary, replace the fresh thyme with a teaspoon of dried thyme. Sprinkle over the seasoned beans in the pan before roasting. 

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