Cutting-Edge Cuisine: the third edition of Cutting-Edge Cuisine for 2003 features talents from a Chicago-area culinary school with a high-profile reputation - Kendall College School of Culinary Arts - article includes recipes

Vegetarian Times, Oct, 2003

As one of the most reputable culinary schools in the country, The Kendall College School of Culinary Arts in Evanston, Illinois, provides its students with a strong foundation in nutrition, cooking and management. Its small class size grants students the confidence and tools they need to network and succeed in the highly competitive food service industry. Kendall College also boasts accreditation with the American Culinary Federation.

The school's Associate of Applied Science in Culinary Arts degree balances classroom instruction with laboratory experience and supervised internships, leading to careers in some of the most prestigious restaurants, hotels and corporations in the Chicago area and beyond. And students have the opportunity to participate in the Culinary Competition Club.

The school also features The Dining Room, an intimate, professionally run restaurant staffed by culinary students. Doubling as a classroom, this fine dining establishment opens to the public during academic terms and offers students an unparalleled real-world experience.

The Kendall students who created the following recipes were part of an intensive elective on Vegetarian Cuisine. Under the guidance of Chef Instructor Elaine Sikorski, the students examined the basic principles of vegetarianism and learned cooking techniques for many of the key ingredients used in vegetarian fare.

For more information on Kendall College, visit www.kendall.edu or call 877-588-8860.

Anasazi Beans with Confetti Polenta Cakes

Felicia Shallow-Davis Serves 8

Anasazi Beans

1/2 lb. dried Bob's Red Mill Anasazi Beans, rinsed 4 cups vegetable stock or water 1 bay leaf 1/4 cup extra virgin olive oil 1/2 cup chopped onion 1/2 cup chopped and peeled carrot 1/2 cup yellow bell pepper, seeded and chopped 2 cloves garlic, minced 1 tsp. salt 2 tsp. Rani Ground Cumin Rani Ground Black Pepper to taste 1/2 cup sliced scallions

Confetti Polenta Cakes

1 cup Bob's Red Mill Polenta 1 cup Bob's Red Mill Unbleached All-Purpose Flour 1/3 cup dark brown sugar 1/2 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 2 Tbs. unsalted butter 1/2 cup thinly sliced scallions 1/4 cup seeded and diced yellow bell pepper 1/4 cup seeded and diced red bell pepper 1/4 cup seeded and diced green bell pepper 2 large eggs 1 cup Stonyfield Organic Lowfat Plain Yogurt 1/4 cup canola oil

1. To make Anasazi Beans: Place beans in saucepan, cover with 2 cups vegetable stock or water and add bay leaf. Bring to a boil over high heat, and cook 2 minutes. Cover pan, remove from heat and let stand 1 hour.

2. Pour olive oil into skillet, and heat over medium heat. Saute onion, carrot, yellow bell pepper and garlic, 5 minutes. Add mixture to beans. Season with salt, cumin and black pepper. Add remaining 2 cups vegetable stock or water, and continue cooking beans until tender. Remove from heat, and add sliced scallions.

3. Preheat oven to 350F. Spray 12-muffin tin with nonstick cooking spray, and set aside.

4. To make Confetti Polenta Cakes: Combine polenta, flour, dark brown sugar, baking soda, baking powder and salt in large bowl, and set aside. Heat butter in skillet over medium heat, and saute scallions and peppers until soft, about 5 minutes. Remove from heat, and cool.

5. Combine eggs, yogurt and oil in bowl, and whisk until combined. Pour egg mixture into polenta mixture. Add peppers and scallions, and mix batter. Divide batter evenly into 12-cup muffin baking tin.

6. Bake about 20 minutes, or until muffins are golden brown and centers are springy. Remove from oven, and cool.

7. To serve, place polenta cakes next to portion of beans, or split cakes and spoon beans on top.

Wine Suggestion Frey Organic Gewurztraminer

Kasha-Stuffed Cabbage with Paprika Sauce

Elaine Sikorski and Class Serves 4

2 Tbs. vegetable oil 1/2 cup diced onion 1/2 cup diced celery 8 oz. mushrooms, diced 1 clove garlic, minced 1 cup Bob's Red Mill Kasha 2 cups boiling water 1/4 tsp. Rani Caraway Seeds 2 1/2 tsp. Rani Paprika Salt and Rani Ground Slack Pepper to taste 2 cups vegetable stock 4 large outer leaves of Earthbound Farm Cabbage, large veins removed 1/2 cup corn kernels, cooked

1. Preheat oven to 350F.

2. Hear oil in large skillet over medium heat, and saute onion, celery and mushrooms until tender, about 5 minutes. Add garlic, kasha and boiling water. Bring to a boil, and reduce heat to low. Add caraway seeds, 1/2 teaspoon paprika, salt and pepper, and cover skillet. Bake about 30 minutes.

3. Meanwhi]e, heat vegetable stock with remaining 2 teaspoons paprika, salt and pepper over medium-low heat, and cook until stock reduces by one-quarter. Blanch large outer leaves of cabbage, and set aside to cool. When cool, lay leaves flat on work surface. Place equal portions kasha on each leaf,, and roll into 4 rolls.

4. To serve, place cabbage roll on each plate. Stir corn kernels into stock, and spoon over rolls.

Wine Suggestion Frey Biodynamic Chardonnay

Tofu Teriyaki

Kimberly S. Clark Serves 8

3 cups water 1 cup Bob's Red Mill Polenta 3 oz. butter 2 tsp. salt 1 cup soy sauce 2 cups vegetable stock 1 tsp. Rani Garlic Powder 1 tsp. Rani Ground Ginger 1 Tbs. honey 1/2 cup brown sugar 12 oz. Nasoya Extra Firm Tofu, cut into strips 4 oz. red bell pepper, cut into strips 4 oz. yellow bell pepper, cut into strips 4 oz. green bell pepper, cut into strips 4 oz. red onion, thinly sliced 8 oz. butternut squash, roasted and peeled