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Vegetarian Times, March, 2003

Mini-Polenta Pancakes

Serves 6

3 cups water
1/4 tsp. dried basil
1 Tbs. vegetable stock
1/4 tsp. sea salt
1 cup Bob's Red Mill Polenta (corn grits)
1 Tbs. Colavita Extra Virgin Olive Oil
5 to 10 cloves garlic, crushed
1/2 cup smoked Swiss cheese, shaved

1. In large saucepan, combine water, basil,
stock and sea salt. Bring to a full boil. Slowly
pour polenta into liquid. Using wire whisk or
spoon, stir constantly while pouring to keep
polenta smooth. Reduce heat to low, and cook,
stirring occasionally, about 20 minutes. Add
more water to thin, if needed.

2. Heat nonstick skillet over medium-high heat,
and lightly coat bottom with olive oil. Add 1
teaspoon garlic to skillet, and immediately place
1 heaping tablespoon cooked polenta into pan.
Flatten with back of spoon or spatula. Repeat
until polenta gone. Cook until sides of polenta
loosen from skillet, 1 to 2 minutes. Place a dinner
plate carefully place over skillet, and turn
polenta pancake onto plate. You can make several,
then keep covered on platter. Garnish with
freshly grated cheese, and serve.

(c) Del `n' Coluch

Wine Suggestion:
Frey Sauvignon Blanc 2001

Sauteed Tofu with Sun-Dried Tomatoes
and Frey Cabernet Sauvignon Orzo

Serves 4

1 block Nasoya Extra-Firm Tofu
1/4 cup Colavita Extra Virgin Olive Oil
1 small white onion, chopped
4 large cloves garlic, thickly sliced
8 cups water, or per package directions
1/2 cup Frey Cabernet Sauvignon
1 lb. orzo
1 cup oil-packed, sun-dried tomatoes, drained
  and sliced
Salt and freshly ground black pepper to taste
1/2 cup crumbled feta cheese
1 cup kalamata olives
1 cup Italian parsley sprigs for garnish

1. Rinse and drain tofu. Using melon baller,
scoop out rounds of tofu, and set aside.

2. Heat olive oil over medium-high heat.
When hot, add tofu balls, and reduce heat to
medium. Do not stir. Add onion, but do not
stir. Add garlic, turn tofu over and increase
heat to medium-high.

3. Bring water to a boil in large saucepan, add
wine and bring to a boil again. Add orzo, and
cook according to package directions.

4. When tofu has cooked 15 to 20 minutes,
fold in sun-dried tomatoes. Reduce heat to
low, and add salt and pepper.

5. When orzo is cooked, drain and add slowly
to tofu mixture. Set aside 1 to 2 cups orzo for
a moister consistency. To serve, garnish with
feta cheese, olives and parsley.

(c) Del `n' Coluch

Wine Suggestion:
Frey Cabernet Sauvignon 2001

Arugula and Pine Nut Salad

Serves 4

1/4 cup Colavita Extra Virgin Olive Oil
1/2 cup pine nuts
2 cloves garlic, thinly sliced
2 bags Earthbound Farm Hearts of Romaine
2 cups Earthbound Farm Organic Arugula
1 small yellow onion, chopped
1 medium-sized carrot, thinly sliced
1 large cucumber, seeded and sliced
1/2 cup buffalo mozzarella, or soy or rice cheese,
  sliced and chopped
1/2 cup black olives
1/4 cup Colavita Balsamic Vinegar
Salt and freshly ground black pepper to taste

1. In small saucepan, heat olive oil over medium
heat, and add pine nuts and garlic. Cook for
about 1 minute, or until browned but not
burned. Remove from heat, and set aside to cool.

2. Cut romaine lettuce leaves lengthwise.
Rinse, drain and place in large bowl. Next, add
arugula leaves. Add onion, carrot and cucumber
to lettuce. Add cheese and olives.

3. Add cooled oil, nuts, garlic and vinegar.
Toss, and season with salt and pepper to taste.
Add more cheese, vinegar and oil, if desired.

(c) Del `n' Coluch

Wine Suggestion:
Frey Sangiovese 2001

Espresso and Chocolate Fudge Syrup

Serves 6 to 10

Use caffeinated or decaf coffee. Whichever you
choose, it should produce a robust flavor. Look
for xanthan gum in health foods stores. And
for a sweeter syrup, simply add more sugar.

3 cups brewed espresso coffee
1 1/2 tsp. xanthan gum
1 cup Rapunzel Semi-Sweet
  Baking Chocolate
7 Tbs. Rapunzel Rapadura Organic Sugar
1/2 tsp. sea salt

1. Place coffee in stockpot, and heat over
medium heat. Add xanthan gum, whisking to
avoid lumps until gum dissolves.

2. Add chocolate and sugar, and whisk until
chocolate melts. Add salt, and cook about
5 minutes more. Remove from heat, and use
as topping.

(c) Del `n' Coluch

Wine Suggestion:
Frey Syrah 2001

Sweet `n' Hearty Vegetable Soup with
Devraj Garlic Cheese Toast

Serves 6 to 8

Soup

4 cups Earthbound Farm Organic Baby Arugula
4 cups celery, thinly sliced
4 large red-skinned potatoes, skin on
  and diced
8 cups water
1 cup diced onions
2 cups sliced oyster mushrooms
4 cups kabocha squash, skin on
  and diced
1 Tbs. yeast flakes
2 Tbs. salt
3 asps diced fresh tomatoes
1/2 tsp. dried or fresh dill weed
1/2 tsp. Italian seasoning
1/4 tsp. freshly ground black pepper

Cheese Bread

8 slices Pacific Bakery Organic Bread,
  whole grain or rye
3 Tbs. Spectrum Naturals
  Organic Shortening
1 tsp. garlic powder, or more as desired
1 tsp. sea salt
1 tsp. kelp
1 cup mixed shredded cheese
1/2 cup Parmesan cheese
1/2 cup soy Parmesan cheese

1. To make soup, combine all ingredients in
stockpot. Cover, and cook for 40 minutes over
medium heat.

2. To make cheese bread, preheat oven to 450F.

3. Lightly coat each slice of bread with shortening,
and place on cookie sheet. Sprinkle
with garlic powder, salt, kelp and cheeses.
Place in oven, and cook for 5 minutes, or until
sides turn slightly brown. Serve warm.

(c) Del `n' Coluch

Wine Suggestion:
Frey Zinfandel 2001

Fanny's Old-Fashioned French Toast

Serves 3

1/2 cup chopped macadamia nuts
1/2 tsp. vanilla
1/2 cup Rapunzel Rapadura Organic Sugar
2 cups egg whites
1 tsp. salt
1 cup heavy cream
1/2 cup half-and-half
6 slices Pacific Bakery White Multi-Grain
  Organic Bread
Spectrum Naturals Organic Shortening, as needed

1. Place chopped nuts into medium-sized
bowl. Add vanilla, sugar, egg whites, salt,
cream and half-and-half. Whisk well, and pour
mixture into large deep dish or pan.

2. Place bread into egg mixture, slices side by
side. Set aside for 15 minutes. Turn bread over,
and soak for another 5 minutes.

3. Heat enough shortening over low heat to
lightly coat bottom of skillet. Using spatula,
place one piece of bread into hot skillet. Cook
on both sides for about 4 minutes, or until
golden brown. Remove from heat, and repeat
with remaining bread. Top with confectioners'
sugar or syrup, and serve.

(c) Del `n' Coluch

Wine Suggestion:
Frey Biodynamic Chardonnay 2001

Cocoa-Peanut Butter Dunk'ums

Serves 4

You can easily convert this recipe into a vegan
dish by using soy products. These cookies
make great tea and coffee Dunk'ums, and are
best the day you make them!

3 Tbs. Maranatha Organic Crunchy
  Peanut Butter
1/2 cup soy flour
1 cup whole wheat pastry flour
1/2 cup granulated Rapunzel Rapadura
  Organic Sugar
2 Tbs. Spectrum Naturals Organic Shortening
2 Tbs. Rapunzel Kakoa organic cocoa powder
3 Tbs.half-and-half
1/4 cup water, or more as needed
1 tsp. vanilla extract
1/2 tsp. cinnamon
1/2 cup confectioners' sugar, optional
1 cup whipping cream, optional

1. Preheat oven to 350F. Line cookie sheet
with parchment paper.

2. Place flours and sugar in large mixing bowl.
Add peanut butter, shortening, cocoa powder,
half-and-half, water, vanilla and cinnamon,
and blend well. Dough should be moist. If
dough too soft, add 1 tablespoon water; if too
sticky, add 1 tablespoon whole wheat flour at a
time until consistency correct.

3. Roll dough with hands into balls about
1/2 inch round, and place on cookie sheet.

4. Bake for 15 to 18 minutes. Halfway through
cooking, shake cookie sheet, turning cookies
over. Remove from oven. Once slightly cooled,
roll cookies in confectioners' sugar, and serve
plain or with freshly whipped cream.

(c) Del `n' Coluch

Wine Suggestion:
Frey Biodynamic Cabernet Sauvignon 2001

Auntie M's Almond Butter Angel Hair

Serves 2 to 4

1/4 cup Colavita Extra Virgin Olive Oil
2 large shallots, finely chopped
2 stalks celery with leaves, finely chopped
1 1/2 cups sliced cremini mushrooms
1 large clove garlic, sliced
1 large Jonagold or Gala apple, skin on
  and chopped
1 1/2 cups Frey Sauvignon Blanc
10 fresh mint leaves, sliced
2 Tbs. Maranatha Organic Almond Butter
  Juice of 1 lemon
8 oz. angel hair pasta

1. Heat enough olive oil to cover bottom of
saute pan. When hot, add vegetables, and cook
for 5 minutes over medium heat. Add apple to
saute pan. Add wine, mint, almond butter and
juice of lemon. Reduce heat to low, and cook 7
to 10 minutes.

2. In saucepan, bring water to a boil, and cook
pasta according to package directions. Drain,
and top with vegetable mixture. Toss, garnish
with mint leaves and serve.

(c) Del `n' Coluch

Wine Suggestion:
Frey Sauvignon Blanc 2001

Aduki Ginger Dip

Serves 8

This recipe showcases ingredients from Eden
Foods, compliments of the company's chefs.
To make a delicious, thick sandwich spread,
drain the beans before proceeding.

15 oz. (1 can) Eden Organic Aduki Beans,
  undrained
1/4 cup Eden Pickled Ginger Slices, drained
1 Tbs. Eden Shoyu Soy Sauce, or to taste
1/4 cup scallions, finely chopped

Combine all ingredients in blender or food
processor, and puree until smooth. Serve
with selection of raw or lightly steamed vegetables.
Or serve with Eden Wasabi Chips,
Brown Rice Chips, Vegetable Chips or Sea
Vegetable Chips.

Wine Suggestion:
Frey Gewurztraminer 2001