Newman's Own Daughter - actor Paul Newman's daughter Nell Newman has organic food company - includes recipes

Vegetarian Times, April, 1999 by Christina Waters

4 SERVINGS DAIRY-FREE

These noodles, topped with a zesty mixture of vegetables and tofu, make a delicious melange of tastes and textures. It's fine to substitute other vegetables for the ones suggested here, but try to choose those with a similar amount of crunch.

Juice from 1 orange (1/3 cup)
2 cups water
2/3 cup soy sauce
1 Tbs. fresh lemon or lime juice
2 Tbs. minced fresh ginger
1 lb. firm tofu, drained and cubed
2 Tbs. Asian sesame oil
1 medium onion, coarsely chopped
  (1 cup)
1/2 large red bell pepper, coarsely
  chopped (3/4 cup)
2 cloves garlic, minced
3 medium stalks bok choy, sliced
  (2 cups)(see glossary, p.119)
2 medium stalks celery, thinly sliced
  (1 cup)
1 medium zucchini, quartered
  lengthwise and sliced
4 oz. soba noodles (see glossary, p. 119)
1/2 cup chopped fresh cilantro
  (optional)

Preheat oven to 350 [degrees] F. In large bowl, mix orange juice, water, soy sauce, lemon juice and 1 tablespoon of ginger. Add tofu and stir gently to blend. Set aside to marinate while you cook vegetables.

In large Dutch oven, heat 1 tablespoon of sesame oil over medium heat. Add onion, bell pepper, garlic and remaining ginger and cook, stirring often, until onion is golden, about 7 minutes. Stir in bok choy, celery and zucchini and mix well. Stir in tofu with marinade. Bake until tofu is lightly browned and sauce is bubbly, 40 to 50 minutes.

Meanwhile, cook soba noodles in large pot of lightly salted boiling water according to package directions. Drain, return to saucepan and toss with remaining 1 tablespoon of sesame oil.

Serve noodles with tofu and vegetables spooned over top. Sprinkle with cilantro if desired and serve hot.

Per serving: 217 cal.; 13g prot.; 11g total fat (1g sat. fat); 21g carb.; 0 chol.; 2,140mg sod.; 3g fiber

Thai Sweet Potato Stew

4 SERVINGS DAIRY-FREE

Basmati rice is the ideal accompaniment to this spicy dish and its incredible sauce. Thai chile paste and lemongrass are readily available at Asian markets.

3 medium cloves garlic, minced
1 Tbs. minced fresh lemongrass
  (see glossary, p..119)
1 Tbs. minced fresh ginger
1 tsp. Thai chile paste
1 Tbs. Asian sesame oil
1 medium onion, chopped (1 cup)
1 lb, sweet potatoes, peeled and cubed
  (3 cups)
1 cup vegetable broth
14-oz. can light coconut milk
1 tsp. salt
1/4 cup dry-roasted peanuts, chopped

In mini food processor, spice blender or mortar with pestle, mash garlic, lemongrass, ginger and chile paste until paste forms (or finely mince with knife).

In large saucepan, heat sesame oil over medium heat. Add onion and cook until golden, stirring occasionally, about 7 minutes. Add paste mixture (or minced ingredients) and stir until fragrant, about 30 seconds. Add sweet potatoes, broth and coconut milk and bring to a boil. Reduce heat to low and simmer until potatoes are very tender, about 20 minutes. Stir in salt and garnish with peanuts.

Per serving: 366 cal.; 8g prot.; 14g total fat (4g sat. fat); 59g carb.; 0 chol.; 749mg sod.; 4g fiber

Dad's Favorite Chocolate Angel Food Cake

12 SERVINGS OVO-LACTO