This is a so-o-o simple recipe for times when you are out of greens (or just want a change from a green salad), but still want to have a fresh salad with your meal. There are only two main ingredients plus my favorite honey/lemon dressing which I use on many salads. It’s a sweet/tangy flavor that appeals to adults and kids.

Salad Ingredients:

3 cups grated raw organic carrots (about 3 large carrots)

1/2 cup organic raisins

Dressing Ingredients:

Juice of one lemon

Equal amount of honey

Whisk lemon juice and honey together, and pour mixture over grated carrots and raisins. Refrigerate until served.

This is another good recipe for those who are wondering what a vegetarian could possibly throw on the grill for supper. We like to grill corn on the cob in the husks. This requires soaking the ears for at least one hour.
If the corn has a lot of silk you can peel back only the top half layers of husk and remove as much silk as possible. Then rewrap the husks over the corn. Or, you can cut off as much silk as is hanging outside the husks. Usually I just leave it on. Once the corn is grilled the husk and silk remove easily, and that is part of the fun of eating outdoors anyway, and a way to get your guests involved in the fun, too.
Once the silk issue is dealt with, simply put the ears of corn in the sink and fill it with enough water to completely cover, and let them soak. I like to do this on a Sunday just before leaving for church. Then, when we get home and fire up the grill the corn is all ready to go.
Remove the corn from the water and shake to remove excess water. Place on cooking grate and cook on indirect/medium heat for about 25 minutes, turning 3 times. Husks may get brown and shriveled — don’t worry about that.
The corn will be very hot! Wear gloves or use ovenmitts to protect your hands while husking. (Each person husks his own ear of corn, so have a bucket handy for husks).
REMEMBER: organic corn is always your best choice.

Ingredients:
1/2 cup 1 percent tofu, soft
2 Tbsp. tofu or soy or nonfat milk
2 Tbsp. olive oil
2 - 3 Tbsp. lemon juice
1 tsp. honey
1/4 tsp. salt
1/4 tsp. garlic powder
2 tsp. fresh dill or 1/2 - 1 tsp dried dill

1. Combine all ingredients except the dill in the blender and blend until smooth. Scrape the sides of the blender as needed. Add more milk as needed to get a consistency that is quite thin and pourable.*

2. Pour into bowl and stir in dill. Add more lemon juice if a tangier taste is preferred.

Makes 1 cup
prep time: 5 minutes

*This dressing can be made thinner so it’s pourable, or thicker if used for a dip. It can be made with a variety of herbs, preferably fresh herbs for the best flavor.

When summer comes everyone wants to grill something delicious and eat outside. Vegetarians are often clueless about what to do when that urge strikes. When your meat-eating friends are grilling steaks and chicken, what are you supposed to do? Nuke another veggie burger?
We have found that grilled or broiled Vegetable Wraps are not only delicious, but beautiful — much more colorful and appetizing than a hunk of brown meat. Plus, you can do all the slicing and dicing the day before and allow the veggies to marinate overnight. The next day you only have to broil or grill them for a few minutes, and they’re ready to wrap.

Ingredients:
Any combination of 1/2 inch sliced zucchini, yellow summer squash, eggplant, and red, green, and/or yellow sweet peppers . (Slice enough to fill a large oblong glass lasagna-type casserole dish).
1 large onion cut into eighths
2 - 3 cloves of thinly sliced fresh garlic

Marinade:
1/3 c olive oil
2 - 3 Tbsps. balsamic vinegar
1 tsp. Italian seasoning
1/4 tsp. salt
Drizzle marinade mixture over vegetables and gently stir and toss to coat them. (Use more marinade if desired). Cover with plastic wrap and allow to marinate in the refrigerator overnight.

The next day:
Preheat oven on BROIL setting. Spread marinated vegetables on a large PAM-sprayed baking sheet (with sides). Broil for 4 minutes, turn veggies, broil for another 4 minutes. Repeat until done. This doesn’t take too long — about 10 - 15 minutes total. The veggies will be done when they are slightly wilted and browned. — OR —
If you want to use your outdoor gas grill instead of the oven broiler, just put the prepared vegetables on a double thickness of PAM-sprayed heavy-duty aluminum foil. Cover with another double layer foil, and securely seal edges. Place on center grate and turn package over once or twice during cooking.
Serve on whole wheat tortilla wraps with veggie cheese and Creamy Herb Dressing*

Bensi (Italian restaurant) at The Shoppes at Wyomissing, Woodland Rd., Wyomissing, PA, (610) 375-3222.

Hours- daily: 11:00am - 11:00pm, Fri. and Sat.: 11:00am - midnight

   Bensi is a new restaurant in the Reading area. It is located in the Shoppes at Wyomissing mall which contains a collection of upscale clothing/accessories stores and a couple of other restaurants. The cuisine at Bensi is Italian, and it is open for a casual lunch break while shopping or a special dinner date.

   My daughter and I visited on a Friday afternoon. I couldn’t understand why we were told that there was a 15 minute wait for a table when two thirds of the restaurant was empty, but we were. Our waiter set us up to enjoy the experience with his opening words. When we commented that this was our first time at the restaurant he enthusiastically replied, “You are in for a treat!” , and he handed us their heavy menu.

   We were happy to see that there were many vegetarian options, from unusual salads to creative entrees. If you can’t find something to eat at Bensi you’re just not trying. I ordered the rigatoni with cauliflower, white beans, tomatoes and spinach. My daughter had the penne with vodka sauce. We also ordered side salads, which were huge and very fresh. A crusty loaf of white bread (wish it could have been whole grain) and butter were complementary — we requested olive oil instead of the butter and were promptly accommodated with a dish of olive oil and herbs.

   The serving sizes were generous and the staff pleasant and attentive. We both thought our entrees could have been more highly seasoned — a little soy sauce or pesto would have added some zing to mine. Instead, we made do with the salt and pepper on the table, which was okay. (Maybe they were thinking of folks who are on a salt restricted diet or those who simply prefer to control their own seasonings — I give them the benefit of the doubt). We had plenty leftover to take home, and were too stuffed to even consider dessert. I finished my leftovers the next day with a few spritzes of Bragg’s Liquid Aminos, and that was just what it needed.

    Dinner entrees at Bensi are priced from $10.95 - $24.95. Lunch entrees are a few dollars less. Phone reservations are recommended for parties of 7 or more. I would definitely go back – I can’t wait to try some of the other original menu items that are so unusual for health conscious diners to find in Berks County. I would recommend this restaurant to friends.

   This is a super simple recipe that I use for picnic dinners. There is minimal preparation (quick!) and clean-up (gotta love that!), and it’s so-o-o yummy your family will beg for seconds. You can alter the seasonings by using whatever you prefer, but the preparation and baking times remain the same. I usually serve this cook-out favorite with veggie burgers, vegetarian baked beans, and some type of salad.

INGREDIENTS:

6 large potatoes (cut into planks)

1/4 c. light olive oil

1 packet Taco Seasoning, Hidden Valley Salad Dressing Mix, or any kind of seasoning mix you like — you choose. I have even made my own mix (using salt, pepper, paprika, and garlic powder), and it turned out great.

METHOD:

   Preheat oven to 400 degrees

   Spray a large oblong baking pan with PAM or olive oil.

   Scrub and dry potatoes. Cut each potatoes lengthwise into 6 - 8 planks.

   In a large plastic bag (a gallon size freezer bag works well) place all ingredients. Close tightly and shake to completely coat and season all the potatoes.

   Spread potatoes on prepared pan. Bake for 20 minutes, flip potatoes over, and bake for another 20 minutes. That’s it!

   An absolutely free vegetarian starter kit is available at www.goveg.com/order.asp . This website contains  information from and about PETA, People for the Ethical Treatment of Animals. The vegetarian starter kit contains lots of resource materials and some great vegan recipes. If you are at all interested in the purity of the foods you eat and protecting the planet this is a valuable educational website.

   “Divine Health” is a part of a unique book genre called a Biblezine. It is the complete NKJV New Testament, but with added articles on health and wellness edited by Dr. Don and Mary Colbert. Every page contains scriptural wisdom as well as tips on natural treatments, food facts, spices of the Bible, recipes, beauty and health information, and more. 

   Let me just say as clearly as possible: I LOVE THIS BIBLE! It adds a whole new dimension to personal Bible reading. Although not promoting a completely vegetarian lifestyle, each time I sit down to read it is an enlightening experience making the Bible so applicable to where I live today and questions I have about maintaining a healthy body, relating all that information back to the Word of God. I am thoroughly enjoying my current journey through the “Divine Health” New Testament and highly recommend it to anyone especially those who have read the scriptures before and are looking for a refreshing spin on age-old wisdom.

   “Divine Health” Biblezine is about the size of, and looks like, a magazine making it convenient to take along in a briefcase, beach bag, or backpack. The colorful photographs and artwork compliment the magazine format, and there are even areas provided for your own personal notes. “Divine Health” Biblezine is published by Nelson Bibles and can be purchased for$16.99 U.S. .

This is another good way to use Vegetarian Taco “Meat.” It is also an excellent way to use leftover brown rice and mashed potatoes. (I always like to cook large quantities of rice and Taco “Meat” so there is always some in the freezer to use in this recipe). I have served this Shepherd’s Pie to carnivores, and they don’t believe me when I tell them that it really doesn’t contain any meat. It is a hearty, filling meal served with any vegetarian gravy (Hain’s gravy mixes are good in a pinch — just add water, heat, and stir and you have gravy!)

Ingredients:

1 1/2 c. Taco “Meat” (see recipe)

1 1/2 c. cooked brown rice

1 small onion, chopped

2 cloves garlic, minced

1 stalk celery, thinly sliced

1 small carrot, diced

1 c. bread crumbs

1 Tbsp. Dijon mustard

2 tsp. each dried parsley and basil

3/4 sea salt, if desired

2 tsp. oil

   In a small pan saute the onions in oil until translucent. Then add celery, garlic, and carrot; cover and cook for 5 minutes.

    Put vegetables into a large mixing bowl and add bread crumbs, rice, and Taco “Meat.” Add the dijon mustard and spices; mix well. (Add a little water or broth if it seems too dry. It should be the consistency of raw meatloaf).

   Place mixture in a lightly oiled 9″ x 9″ baking pan. Spread a thick layer of mashed potatoes on top (I have used prepared instant mashed potatoes when I didn’t have leftover mashed, and they work great).

   Bake uncovered for 30 - 40 minutes at 375 degrees. (When done you may want to sprinkle a little rice Parmesan cheese or Gomasio (sesame seasoning) on top just for looks. Serve with vegetarian gravy and a salad.

   This is a recipe that was given to me by my niece, Debbie. I have changed some of the ingredients to make it vegetarian, and it is delicious. This is something perfect to take to a picnic or covered dish dinner. Bet there won’t be any left to take home!

1 recipe for Vegetarian Taco “Meat” (above)

1/3 c. vegetarian sour cream (I use Sour Supreme, Better Than Sour Cream, by Tofutti)

1/3 c. Vegenaise

1/2 c. shredded cheddar veggie cheese

1 Tbsp. chopped onion

1 c. Bisquick baking mix

1/4 c. cold water

1 - 2 medium tomatoes, thinly sliced

1/2 c. chopped green bell pepper

   Preheat oven to 375 degrees. Grease a square baking pan (8″x8″ or 9″x9″)

   In a bowl mix together the Sour Supreme, Vegenaise, veggie cheese, and onion; reserve.

   In another bowl mix the baking mix and water together until a soft dough forms.

   Pat the dough into the prepared pan, pressing the dough 1/2 inch up the sides of the pan. Layer taco “meat,” tomatoes, and green pepper in the pan. Spoon Sour Supreme mixture over the top. Sprinkle with paprika if desired.

   Bake about 25 - 30 minutes until edges of dough are light brown. Enjoy!

   This is an easy meat substitute our family prefers when we have tacos. (Of course, you could always use the frozen veggie crumbles from the supermarket, but this is so much cheaper. You can make it for less than 1/3 the cost!) Just use this in place of the normal taco meat, add lettuce, tomatoes, veggie cheese, and whatever else you desire, and you will have a fun, everyone-makes-his-own meal.

    I usually triple this recipe so that I have leftovers to freeze. Then I always have some ready to use in other recipes. I will post some recipes which include this Taco “Meat”, and you will see just how versatile it is. Cinco de Mayo will be here in just a few days, so plan your menu now!

1 c. dry lentils (sort and rinse)

2 c. water, add more if needed

1/4 c. chopped onion

3 cloves garlic, minced

1 pkg. dry taco seasoning

1 pkg. Sazon seasoning or Bragg’s Liquid Amino Acids to taste

   Cook lentils in water until tender (30-45 minutes). Meanwhile, steam saute the onions and garlic for a few minutes and add to lentils. When lentils are almost done add dry taco seasoning and Sazon or Bragg’s to taste. Serve in place of meat filling in tacos.

   I try to drink one or two glasses of carrot juice everyday. It always bothers me to throw away the carrot pulp after juicing, so I’ve found some creative ways to use it (besides just compost). This is one recipe I make often, and everyone seems to like it. The ingredients aren’t exact and you can adjust them according to the amount of carrot pulp you are using and your own personal tastes. The one thing I keep constant is the equal ratio of carrot pulp and cooked brown rice.

equal amounts of fresh carrot pulp and cooked brown rice (a good way to use up leftover rice)

finely chopped sweet red and green peppers

finely chopped onion

1 - 2 cloves pressed garlic

1 - 2 Tbsp. Braggs Liquid Amino Acids (or soy sauce), to taste

1 tsp. Old Bay Seasoning

1 tsp. Nori (kelp) flakes

1 - 2 Ener-G Egg replacer (according to package directions)

Seasoned bread crumbs (enough to hold it all together when molded into cakes)

   Put all ingredients into a large bowl and mix well with a wooden spoon. You want the mixture to hold together and not be crumbly. With your hands form handfuls of mixture into oval shaped patties, about 3/4 inch thick. (Wetting your hands during this process helps keep the mixture from sticking to your hands).

   Fry patties, several at a time, in a large heavy frying pan containing about 1/8 inch hot oil. I use light olive oil — not the extra virgin kind (save extra virgin olive oil for your salad dressings). I have also baked them on an oil sprayed pan in a 400 degree oven for about 30 minutes, spray cakes, and turn once. I like the way they turn out fried better because they are firmer, but you have to stand there while frying. Baking is easier, and doesn’t require your full attention, but the cakes will be less firm. Either way these are delicious!

   Serve these with a sauce made from Vegenaise and horseradish. Make it as hot as you like.

   “The body of Christ is so sick that it has to leave the front lines of battle with Satan and attend to its wounded masses.” That sentence grabbed my attention on the first page of the preface. Douglas Polk has the courage and conviction to state the obvious and back his statements up not only with scientific research but also biblical authority. This author does an excellent job of pointing out how we Christians are “missing it” in the areas of health and healing and encourages us to make sure that our lifestyle mirrors our testimony. Sure, we pray for the sick, but how many sermons have you heard recently about how to stay healthy? It’s all there in the Bible — really!

   If you have questions on this topic, concerns about your spiritual and physical health, and wonder what God has to say about it, then you must read this book. It is deep, it is thorough, and it is challenging — the most insightful Christian book I have read in a long time. You can order “Winning the Battle for the Body” at www.hacres.com

   I must applaud my husband, who has been a real sport about sampling, and even learning to like, all the “bunny food” and tofu I have served him over the last 9 years when he joined me in this vegetarian lifestyle. Once upon a time my husband told me that his favorite meal was meatloaf, mashed potatoes with gravy, and peas. Let me assure you it has been A LONG TIME since he’s had that meal! So he was more than pleased when I served this Lentil Loaf last night with, you guessed it, mashed potatoes, gravy, and peas.

   I found this recipe on-line. It was listed as an adaptation of a recipe in Linda McCartney’s Home Cooking vegetarian cookbook. I made a couple of changes myself, and think it is a wonderful meatless loaf recipe. I found that it is best to make it ahead of time (the day before is good) because that gives the loaf time to firm up in the pan. After it is completely cooled you can easily slice and reheat individual portions to serve.

1 1/2 c. lentils

1 c. grated veggie cheddar cheese

1 onion chopped

salt and pepper to taste

1 tsp. dried herbs (I used poultry seasoning)

1 c. Italian breadcrumbs

1 egg replacer (I used Ener-G Egg Replacer)

3 Tbs. organic butter

   Preheat oven to 350 degrees. Spray 1 lb. loaf pan with PAM or equivalent.

   Wash lentils and drain. Cover lentils with 3 - 3 1/2 c. water in a large saucepan. Cover and bring to a boil. Simmer 20-30 minutes until fairly soft.

   Mix in veggie cheese, onions, salt, pepper, and herbs.

   Add breadcrumbs, egg replacer, and butter to the lentil mixture. (Add more breadcrumbs if it seems too wet and sloppy).

   Press mixture into prepared loaf pan and bake for 40-45 minutes. Cool completely before removing from pan.

   Serve with vegetarian gravy.

   This is a recipe my daughter, Shannon, made and shared with us tonight. She found it in a “Woman’s Day” magazine that I had given her (who knew it was there), and it was so simple and totally different that I just have to share it. I love that it is so healthy and fun to eat — you just might find the kids snacking on these!

Preheat oven to 350 degrees.

Wash one bunch of kale and dry thoroughly. Remove stems and thick veins, and cut leaves into pieces about 2″ x 2″.

Spread cut leaves on a cookie sheet, salt to taste, and bake for about 12 minutes. They will be crisp, light, and frilly. So tasty and healthy!

   This is a favorite make-ahead recipe of mine. If you mix together all the ingredients but the pasta the night before, then making dinner the next day will be easy. This is so great to do if you’re expecting company for dinner and have to work that day. Plan ahead, and all you have to do before your guests arrive is make the pasta and this dish is DONE! 

    I have also added leftover grilled vegetables along with the pasta, and this made the dish even more interesting. I love the new wholegrain pastas that are now available in supermarkets making even a pasta dish healthy.

1/4 cup oil-packed sun-dried tomatoes, chopped, plus 1 Tbsp. reserved oil

1/4 cup pitted kalamata olives, chopped

1 Tbsp. extra virgin olive oil

2 lg. cloves garlic, finely chopped

1/4 tsp. oregano

1/4 cup toasted pine nuts (Optional, but so good). I just toast them in the toaster oven.

salt and pepper to taste

   Place all of the above ingredients into a bowl and set aside. (Cover and refrigerate if using tomorrow).

   Meanwhile prepare 8 oz. of your favorite pasta (Try the wholegrain — rotelli works really well) according to package directions. Drain. If adding any leftover veggies warm them up now.

   Mix everything together.

   ADD: 1/4 - 1/2 cup pesto, (small jars of pesto can be found near spaghetti sauce in the supermarket). The pesto will add a lot of flavor, color, and texture.

   Here are two very simple raw puddings that are rich and creamy without any milk or butterfat. Don’t let the word “avocado” scare you — no one will guess your secret ingredient in these yummy desserts.

   I use medium size Haas avocados. They are best when they are very dark green, almost black, but still kind of firm. If the skin feels too squishy it is too old. If the skin is still hard and green it isn’t ripe enough yet.

NO CHOCOLATE PUDDING

2 medium, ripe avocados (peeled and pitted)

1/2 cup carob powder (or to taste)

3/4 cup maple syrup (or to taste)

1/2 Tsp. vanilla

  Puree all ingredients in food processor until smooth and creamy. Chill, serve.

KEY LIME PUDDING

1 medium, ripe avocado (peeled and pitted)

1 ripe banana (peeled and sliced)

juice of 1/2 lemon

juice of 1/2 lime

1/4 - 1/3 cup honey (to taste)

   Blend all ingredients in a food processor until creamy. Chill, serve.

   This time of year, when the weather traps us inside, I always like to fill the kitchen with the wonderful smells I remember from childhood. Something sweet and creamy, like this vegan rice pudding, is the perfect comfort food for dessert or even breakfast on a cold day. There are only a few ingredients, and it goes together quickly. It does take a long time to bake, but the way the house smells as it bakes makes it worth the time. Everyone who comes in will say, “Yum, what smells so good?”

BAKED RICE PUDDING (vegan)

1/2 cup white or brown rice (brown rice takes a little longer to cook)

4 c. soy milk

2 tsp. vanilla

1 tsp. cinnamon

dash of nutmeg

1/4 c. honey

   Preheat oven to 275 degrees. Mix all ingredients together in a bowl and then transfer to a lightly sprayed, ovenproof, 1 1/2 qt. casserole.

   Bake uncovered for 2 - 3 hours, stirring every half hour, until done. Remove from oven just before rice is completely done because it will continue to cook a little as the rice cools. If you cook until you think it’s completely done the rice may get mushy as it cools, and I think rice pudding is best when each grain of rice is separate and distinct — not one congealed mass.

   Serve warm or cold — it’s delicious either way!

Baked Rice Pudding (vegan)

   I recently purchased two books by the same two authors. Rory Freedman and Kim Barnouin, the authors of “Skinny Bitch” tell it like it is when describing the failure of the standard American diet and the horrors of factory farming and  animal industry today. If you can’t think of any good reason to be a vegetarian, then you should read this book. Once through, you won’t be able to think of one good reason to not be a vegetarian. The authors so “eloquently” state the facts that any rational person must agree with them. If you need a good swift kick in the pants then this is the book for you, but consider yourself warned. My only criticism is that the language they use is so very vulgar. For two such beautiful girls they have mouths like sewers, and how attractive is that?

   “Skinny Bitch in the Kitch” is the sequel cookbook to “Skinny Bitch.” The language is the same, but the recipes are better than you would expect in a vegan cookbook. You can tell that these ladies really love to eat! They offer the kinds of recipes I like: easy, simple, and delicious. The ingredients are not exotic, and they seem to anticipate your questions with sensible explanations along the way. Many of the recipes are the comfort food we remember from childhood. The “Tuna” Salad Sandwich recipe is a keeper, and the “Chicken” Noodle Soup is as close to Mom’s, without the cluck, as you will ever get. This is an excellent vegan cookbook — just be prepared to look beyond the language (and hide it from the kids. 9 - 12 year-olds find this kind of “potty talk” hilarious, and you will never live it down). 

   Recently I have been browsing through some other vegetarian blogs, and I must say that my vegetarian philosophy (and cooking philosophy, in general) differs quite a bit from some of the sites I have seen. When I see a vegan blog full of recipes for fat and sugar laden desserts I just have to ask “WHY?”

   First of all, I am  vegetarian for health reasons. I believe that everything we put into our mouths should contribute to our overall health in some way. I try to eat as naturally as possible. If I question an ingredient I ask myself, “Did Adam and Eve have this available in the garden?” “Is it of animal origin?” “Is it healthy?” When I ponder these points I can usually come up with a suitable replacement for any ingredient in a recipe.

   Secondly, I believe that a recipe should be easy to prepare, easy to duplicate, reliable, and need only a minimal list of ingredients. Some of the recipes I’ve seen look enticing, but realistically, how many of us have an entire afternoon to devote to preparing supper? A good recipe should be ready to eat in an hour or less. The goal here is to EAT, right? — not just to putz around in the kitchen. I am not against using pesto or roasted red peppers that come in a jar or from the farmers market. Don’t labor over the little things .

   I also believe that if you have a favorite traditional family recipe then you SHOULD try to duplicate it in a healthy way. Your family will thank you for making the effort, and they will more easily transition into the vegetarian lifestyle you are trying to promote. What I am saying here is, “Don’t let tofu be the first vegetarian dish you serve to your carnivore relatives.”

   In other words: Keep it simple, keep it easy, serve whatever you make with love and genuine concern for the health of those who will eat what you make.

Thaiwat Restaurant, 1145 Berkshire Blvd. (between Redners and Walmart), Wyomissing, PA, (610) 898-9191

   Thaiwat is a small family-owned Thai restaurant, less than a year old. The casual decor is done in a lovely oriental motif, and everything looks very clean and orderly. I must mention their lovely jade green china — very unusual to see dishes this nice in most restaurants. The menus themselves are classy heavy black book-type things which hold an extensive offering of traditional Thai appetizers, soups, salads, entrees, and desserts. There is a vegetarian section on the menu, but any dish may be altered to be vegetarian or to meet any diet or allergy requirements.

   The vegetarian Tom Kha (coconut soup) is outstanding. If you don’t order it with your dinner, then I would suggest taking some home with you. (This restaurant also has take-out service available for those nights when you just don’t feel like cooking).  The Pad Thai is a favorite of mine — the vegetarian version (without egg) is excellent served with  sides of fresh crunchy bean sprouts, sliced lemon, and peanuts. An unusual dish on the menu is called “Jack and Sue,” a spicy heart-shaped vegetable pattie served on a bed of rice and vegetables. (I bet you won’t find that anywhere else!)

   If you still have room, several desserts are available for your sweet tooth. As long as you’re eating Thai try something traditional like the Mango Sticky Rice or Fried Banana — both are yummy, and you can have ice cream any day, right?

   Prices are moderate. Sometimes this restaurant is very crowded and there is a wait, and at others it is almost empty, so to be safe call ahead for reservations. Convenient location and plenty of parking. Closed on Mondays.

For six sandwiches:                                                                                                                                                                                     

6 large wholegrain rolls

2 lg. eggplants

1 jar of roasted red peppers

veggie mozzarella cheese (Soya Kaas works well)

pesto (you can find small jars of pesto in the grocery aisle near spaghetti sauce)

   Slice the eggplant 3/4 in. thick. Salt the slices and let them drain.  This takes out any bitterness. Press out excess moisture with a paper towel. Then brush eggplant slices with olive oil and broil on both sides until brown and tender. (Broiling only takes about 3 minutes on each side — watch closely or they will burn).

   Then, put the broiled slices in a glass bowl or casserole with about 2 Tbsp. olive oil, a little balsamic vinegar, and 1 - 2 cloves of pressed garlic. Let marinate overnight.

   When you are ready to cook the sandwiches preheat the oven to BROIL. Slice open roll and spread pesto on each half. On one half layer marinated eggplant slices, then roasted red pepper strips. On the other half place a couple of thin slices of veggie mozzarella cheese.

   Arrange prepared open sandwiches on a baking sheet, and broil until bread is lightly browned and mozarella is soft and browned

   (These can be eaten as a meal served with soup or salad, or they can be cut into smaller sandwiches and served as out-of-the-ordinary finger sandwiches).

   I am not a tofu fan, but my friend, Sharon, gave me this VERY EASY recipe for tofu cutlets that really does taste delicious, and takes so little time to prepare with just a few ingredients, too.  Even a non-tofu fan will enjoy this recipe.

Sauce:*

1/2 Tbsp. grated ginger (Hint: freeze a whole ginger root, and peel and grate as needed)

1/4 cup soy sauce

1/8 cup sugar (I use honey — a little less)

thinly sliced leeks, onions, or scallions

   *In a hurry? Just skip the first three ingredients and use bottled BBQ sauce.

   Slice tofu very thin. Fry, in a little oil, on one side. Brush on sauce. Flip. Brush sauce on other side. Fry on this side, and remove tofu to a warm plate. Fry thinly sliced leek, onion, or scallions in same pan for just a short time and serve over tofu.  

   Done! There, wasn’t that easy?

Zou’s Garden, Clock Tower Plaza, 2846 Main St. (Rt. 23 & Rt. 10), Morgantown, PA 19543 Tel. (610) 913-0633

   We discovered Zou’s Garden by accident after noticing that the neon sign in their window said “Vegetarian Chinese Cuisine” — we had to try it. What a treat! They have an extensive vegetarian menu in addition to the traditional Chinese and Japanese offerings. Zou’s uses vegetarian chicken, beef, pork, and duck (made from soy or wheat) to make almost anything on their regular menu suitable for vegetarians. The General Tso’s Chicken is excellent. The generous dinner includes a spring roll and vegetable fried rice (brown rice substituted for white upon request). The carrot curl flower garnish is a tiny work of art. Two people can easily eat for under $20.00 and be more than satisfied.

   Zou’s Garden was recently remodeled to accommodate casual dining in, but everything on the menu is available for takeout, too. If you are in the mood for Chinese, try this little restaurant — you will be pleasantly surprised. It’s worth the trip.

   Humankind is spirit, mind, and body. In order to be totally healthy we must be balanced in each area. I have found that the Bible has a lot to say about healthy living. In fact when I began my search for physical health this is where I found the most help. With this in mind, I will occasionally share what I have learned from the Word of God concerning the health of the total man.

   Let me just say that I have been a Christian for 43 years, and in that time I have read every book in the Bible multiple times, participated in many Bible Studies, read hundreds of edifying books and articles, and sat under many excellent spiritual leaders. However, when God answered my heart’s cry and began showing me the words of health and healing that had been hidden in plain sight all those years I began a spiritual journey that continues today.

   Psalm 36:9 - For with You is the fountain of life; in your light we see light.

 GARLIC BREAD

Warm garlic bread goes great with Miracle Fat Burner Stew or any other stew or pasta. This is how I make a low-calorie garlic bread (you won’t miss the butter!)

      I found this recipe about five years ago in a magazine, and have used it many times since. It makes A LOT. (I had to buy a large stock pot just to accommodate this recipe — a traditional dutch oven will not do). It is great for when you are cooking for a crowd, but if you are cooking for just one or two you can use one of the variations on different nights so you don’t get bored. It also freezes well. Serve with a crusty wholegrain bread.

Makes 10 (2-cup) servings: 258 cals.; 18 g. protein; 4 g. fat; 45 g. carbs.; 1.54 mg. sodium; 0 mg. chol.; 12 g. fiber

1 1/2 bags (1 lb. ea.) dried lentils

2 Tbsp. olive oil

2 c. chopped onions (1 12 oz. bag frozen)

2 Tbsp chopped garlic (6 cloves)

1 can (6 oz.) tomato paste

10 c. vegetable broth

1 can (28 oz.) stewed tomatoes

1 Tbsp. salt

1 tsp. paprika

1 tsp. cayenne pepper

2 bags (1 lb. ea.) assorted frozen vegetables (broccoli, cauliflower, & red pepper work well)

3 Tbsp. wine or balsamic vinegar

Sort and rinse lentils. In a very large pot saute onions and garlic in olive oil for 4 - 5 minutes. Add lentils and cook 1 minute, stirring. Add tomato paste and cook 1 minute stirring. Add broth and spices. Break up tomatoes into pieces with back of spoon. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are very soft (ab. one hour).

About 10 minutes before serving add frozen vegetables and vinegar. Heat through.

MIRACLE FAT-BURNER STEW VARIATIONS:

To one (2-cup) serving of stew, stir in any of the following and simmer 3 - 5 mins.

CHINESE:

   1/2 c. cubed firm tofu

   1 tsp. soy sauce

   1 tsp. peanut butter (reduced fat)

   1/2 tsp. sesame oil

   1 sliced scallion

MEXICAN:

1/2 c. salsa

Heat through and top with 1/4 c. shredded veggie cheese

HARVEST STEW:

1/4 c. frozen baby carrots

1/4 c. orange juice

1/4 c. canned pumpkin

1/8 tsp. ground cinnamon

INDIAN:

1 tsp. curry powder

1 tsp. tumeric

1 Tbsp. golden raisins

2 Tbsp plain soy yogurt

1 Tbsp cashews

1 tsp. chopped cilantro

Recipe:

Kale and Onion Stir-fry

1 lb. fresh green kale

2 onions, sliced

2 Tbsp. rice vinegar

2 Tbsp. soy sauce

1/2 tsp. sweetener (sugar, honey, etc.)

     Clean kale and remove ribs, and chop.

     Spray wok or skillet w/ cooking  spray. heat on high, add kale and onions. Stir for 1 - 2 minutes.

     Pour in rice vinegar, soy sauce, and sweetener. Reduce heat to medium and stir-fry until kale and onions are crisp tender.

Add:

     3/4 cup slivered almonds

     1 Tbsp. Bragg’s Liquid Amino Acids

     3 - 4 Tbsp. water

     8 oz. chow mein noodles

     Cover pot and steam, stirring occasionally until noodles soften slightly.

Makes 4 main-dish servings

Hello, Vegetarians! This blog is for vegetarians in general and those living in Berks County, PA specifically. Anyone can appreciate the recipes and pertinent information. The restaurant reviews will be especially helpful for those of us who like to eat out but are trying to live a healthy, vegetarian lifestyle here in the heart of PA Dutch country. I have been a vegetarian for nine years, and am still learning, so I welcome any information you would like to share, also. I am not a computer whiz, but after receiving a laptop for Christmas I feel that I must justify the acquisition of this piece of technology — hence the blog.