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NAVS RECIPES TO GET YOU STARTED

VEGETABLE CREOLE

2 Tablespoons whole wheat pastry

OR all purpose flour 1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 pound firm tofu, cubed
1 Tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 large clove garlic, crushed
14 oz. canned tomatoes in puree
1 Tablespoon soy sauce
1 Tablespoon onion powder
10 oz. frozen okra or green beans

Combine first four ingredients in a shallow dish. Coat tofu cubes in flour mixture, cook briefly in hot oil in skillet, turning frequently. Remove tofu. Saute' onion, pepper and garlic in same skillet. Add tomatoes, soy sauce, onion powder and okra or green beans. If using fresh okra, or beans, add 1/4 cup water. When vegetables are tender, add tofu and leftover flour. Cook for a few minutes. Serve over rice.

HEARTY CHILI CON CORN

1 cup dried kidney beans
4 cups water
1 cup frozen corn
1 onion, chopped
1 clove garlic, pressed
1 teaspoon salt
1 Tablespoon vegetable oil
1 1/2 cups tomato sauce
1 1/2 Tablespoons chili powder
1 teaspoon cumin

Soak kidney beans in water overnight. Cook for 1 1/2 hours. Saute' onion and garlic in oil, add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Serve over rice.

HUMMUS

1 1/2 cups raw chick peas

(soak overnight in 6 cups water,

cook until tender for

1 1/2-2 hours; drain)

OR 3 cups canned chick peas
3 medium cloves garlic
1 1/2 teaspoon salt
2 medium lemons, juiced
1/4 cup chopped parsley(packed)
1/4 cup chopped scallions
3/4 cup tahini(sesame butter)

Blend all ingredients, except tahini in blender or food processor. Add water as needed, to form a thick paste. Put in a bowl, stir in tahini, chili. Serve on sandwich or as a dip.

TOFU SPAGHETTI BALLS

1 pound tofu
1/4/cup walnuts, chopped or

ground in dry blender.
2 medium onions, minced
1/2/cup quick cooking oats
2 Tablespoons chopped parsley
1 teaspoon dry basil
1/2/teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon thyme
2 Tablespoons soy soyce
1 Tablespoon corn starch
1/2 cup whole wheat flour
vegetable oil, for browning
2 cups tomato or spaghetti sauce

Wrap tofu in cloth or paper towels for a few minutes to remove excess water. Mash. Mix well with all ingredients except oil and tomato sauce. Form into 24 small balls and flatten slightly as you place them in oiled baking dish. Sprinkle a little oil on each. Bake at 375 for 20-25 minutes, turning once to brown both sides. Spread tomato sauce over balls. Bake at 350 for another 15-20 minutes. Serve over pasta or on a sandwich.

POTATO PIE

3 medium potatoes, cut into chunks
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon vegetable oil
1/2 teaspoon paprika
1 onion, diced
1 cup frozen peas
1 head of broccoli, cut into florets
1 green pepper, diced
4 medium carrots, diced
1/2 teaspoon basil
1 cup chopped fresh tomatoes
1 bunch collards or kale, chopped
1 teaspoon salt
1 Tablespoon vegetable oil

Steam or boil potatoes until soft. Mash, adding water, salt, pepper and oil. Se aside. Saute' onion in oil for a few minutes. Add broccoli, pepper, carrots, peas, tomatoes, basil and salt. Bring to a boil. Cover. Simmer until vegetables are tender, about 15 minutes. Add collards or kale, and cook for another 5 minutes. Put vegetables into a medium baking dish. Top with mashed potatoes and sprinkle with paprika. Bake at 350 for 10 or 15 minutes and serve.

SPANISH RICE

4 stalks celery, diced
1 onion, chopped
1 green pepper, diced
2 cloves garlic
1 Tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon oregano
1 teaspoon basil
1/4 teaspoon paprika
1 cup chopped tomatoes
3 cups warm cooked brown rice

Saute' celery, onion, pepper and garlic in oil until vegetables are tender. Add chili powder, cumin, salt, oregano, basil, paprika and tomatoes. Cook until tomatoes are soft. Stir in rice.

PINTO BEAN SPREAD

1/2 pound pinto beans, cooked in
1 1/2 quarts water for 2 - 2 1/2

hours(until tender), drained
3/4 teaspoon garlic powder
1/2 Tablespoon onion powder
1/4-1/2 teaspoon cumin
dash of black pepper, to taste
1/4 cup canola oil
1/2 -1 teaspoon salt, to taste

Process all ingredients in blender until smooth. Use on nachos, tacos and burritos. Top with salsa, avocado, olives, tomatoes. lettuce. etc.

CHICK PEA CROQUETTES

1 1/2 cup cooked chick peas,

coarsely blended
2 1/2 cups cooked brown rice
2 slices whole wheat bread

soaked in
1/4 cup chick pea cooking water
2 Tablespoons peanut butter
1/2 cup chopped walnuts
1/4 cup onions, finely minced
1 teaspoon sea salt
2 Tablespoons vegetable oil
1/2 teaspoon dried parsely,
1/2 teaspoon celery seed
bread crumbs

Mix together all ingredients (except bread crumbs). Form into croquettes or patties. Roll in bread crumbs and sprinkle with oil. Place in baking pan and bake at 375 for 45 minutes or until brown. Serve with gravy.

BROWN GRAVY

1 Tablespoon arrowrot starch

or corn starch
2 Tablespoon soy sauce
2 cups water
1/4 cup tahini(sesame butter)

Mix arrowroot and soy sauce together in sauce pan to make a paste. Gradually add water. Stir well. Cook over moderate heat until thickened. Add tahini. Mix.