2 1/4 c Durum flour

1/2 ts Sea salt

1 tb Canola oil

2/3 c -Very warm water

Combine flours and salt in a large mixing bowl.
Mix in oil and
water to form a stiff dough, adding more water if necessary.
Remove
dough from bowl and knead on a lightly floured surface until
smooth, about 5 minutes.
Return dough to bowl, cover with a towel
and set aside in a warm place for one hour.
Turn dough out onto a
lightly floured surface and divide into 14 equal portions.
Roll
each piece into a ball and cover with a damp towel.
Heat an
ungreased griddle or large frying pan over medium heat.
Working
with one ball of dough at a time, flatten it, then roll into a 6″
circle, using only enough flour to keep dough from sticking.
When
griddle is hot, pick up dough, shake off excess flour and place it
on a hot pan.
Cook until brown spots appear, about one minute.
Flip
dough over and cook on other side.
(Chapati may puff up while
cooking.) Cover and place in a warm oven while cooking remaining
chapatis.
Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3
g fat, 0 mg chol, 18 mg calcium

HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour
and 1 cup unbleached all-purpose flour.
Spread with margarine or
butter after cooking to maintain moistness.
Source: Vegetarian
Gourmet, Autumn 1993 Typed for you by Karen Mintzias

Tart pastry 3 oz Grated cheese*

2 oz Fresh leaf spinach

2 oz Greens **see note

1 lg Leek

4 Spring onions

4 tb (heaped) chopped parsley

5 Eggs (less 1 white)

1/2 pt Milk

1/2 pt Single cream

*Note: Scottish Cheddar is excellent used in this recipe.
**
Greens may be sorrel, dandelion, nettle tops and/or watercress.
Make the tart as in the Lobster Tart recipe, replacing the lobster
with the greens, washed and shredded, but not cooked.
Stir in the
cheese before cooking.
Source: Elisabeth Luard in “Country Living”
(British), February 1989.
Typed for you by Karen Mintzias

5 Roma tomatoes, finely

-chopped (or processed!) 3 tb Minced red or white onion

1 ts Capers, rinsed

-(optional…nice for -color) 3 Garlic cloves, minced

2 ts Balsamic vinegar

1 tb Chopped fresh basil

1 tb Chopped fresh oregano

1 ts Freshly ground black

-pepper -salt to taste Mix this all together in a container and
let sit for at least one hour! We ran everything through the food
processor, so it hardly took any time at all.
It tasted great that
night, and the leftover report is that it improves over the next
couple of days!

1 c zucchini — shredded

1/2 c cheddar cheese — diced

2 eggs — beaten

1 sm onion — chopped

1/2 c crackers, bread crumbs, or croutons — crushed

1/3 c wheat germ

Mix together.
Drop by Tbs full on non-stick skillet in which 1
tbs.
margarine has been melted.
Brwon each side about 8 min on med.
heat.

1/3 c Butter or margarine

1 c Chopped mushrooms

2 lg Onions; finely chopped

1/4 c Chopped green bell pepper

3 c Grated carrots

1 1/2 c Chopped celery

1/2 c Sunflower seeds

3/4 c Coarsely chopped walnuts

5 Eggs; beaten

3 c Whole wheat bread crumbs

- (soft) 1 ds Dried basil

1 ds Dried oregano

Salt, pepper Melt butter in skillet.
Add mushrooms, onions and
green pepper and cook until tender but not browned.
Combine
mushroom mixture in bowl with carrots, celery, sunflower seeds,
walnuts, eggs, bread crumbs, basil and oregano.
Mix well.
Season to
taste with salt and pepper.
Line 9- x 5-inch loaf pan on bottom
with waxed paper, then grease paper and sides of pan generously.
Turn mixture into pan and bake at 325F 1 hour.
Turn out and
carefully peel away paper.
(C) 1992 The Los Angeles Times

2 Celery stalks; chopped fine

1 Carrot; grated

1 lg Onion; chopped finely

1/2 c Oil

1 1/4 c Whole wheat flour

1/4 c Wheat germ

2 ts Paprika

1 ts Garlic powder

1 ds Pepper

2 tb Soy sauce

Kishke traditionally is prepared by stuffing a seasoned mixture
of flour, onion and meat into casings.
This recipe is a flavorful
vegetarian version.
Mix all ingredients in a large bowl.
Spoon half
of the mixture onto a piece of aluminum foil and roll into a
cylinder.
Repeat with remaining mixture.
Place cylinders on a
cookie sheet or baking pan.
Bake at 350 degrees for 45 minutes.
Turn cylinders upside down and cook for an additional 45

minutes.
Remove and discard foil.
From an old Vegetarian Times
magazine.
Uploaded by Nan Blanchard; 73540,700