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

4. Spray nonstick crepe pan with nonstick cooking spray, or brash with melted butter as needed to prevent sticking. Ladle 1 ounce crepe batter into pan, and cook over medium-low heat, 2 minutes. Flip crepe over, and cook 2 minutes more.

5. To serve, spoon warm apple mixture into center of crepe, and toll. Pour peanut yogurt sauce on top.

Wine Suggestion Fray Biodynamic Petite Sirah

Tofu Souffle with Sun-Dried Tomatoes and Black Olives

Elaine Sikorski and Class Serves 4

1 head garlic, roasted and squeezed from peel, optional 1/2 cup Vitasoy Plain Soymilk 1/2 cup Nasoya Silken Tofu 2 large eggs, lightly beaten Salt and Rani Ground Black Pepper to taste 3 Tbs. olive oil 1 bulb fennel, cut into strips 1 yellow bell pepper, seeded and cut into strips 2 tomatoes, peeled, seeded and cut into strips 4 sun-dried tomatoes, julienned 1 cup Earthbound Farm Spinach, cut into strips 1/2 cup cooked Bob's Bed Mill Anasazi Beans 16 to 20 pitted black olives

1. Preheat oven to 325F. Spray four 1/2-cup molds with nonstick cooking spray, and set aside.

2. Combine roasted garlic, soymilk, tofu, eggs, salt and pepper in blender, and process until smooth.

3. Fill molds with souffle tofu mixture, and place in large baking pan. Fill pan halfway up with water.

4. Bake 20 minutes, or until firm.

5. Meanwhile, heat olive oil in large skillet over medium heat, and saute fennel, yellow pepper and tomatoes until tender, about 5 minutes. Stir in sun-dried tomatoes and spinach.

6. Unmold souffles, and place in center of plates. Spoon cooked vegetables and any remaining oil around each souffle. Garnish plates with beans and olives, and serve.

Wine Suggestion Fray Organic Sangiovese

Penne Pasta with Peanut Ginger Sauce

Felicia Shallow-Davis Serves 6 to 8

Peanut Ginger Sauce

2 Tbs. olive oil 1/2 cap chopped yellow onion 1 Tbs. fresh ginger, minced 2 clove garlic, minced 2 cups vegetable stock 1/2 tsp. salt 1/2 tsp. Rani Ground Black Pepper 1/4 tsp. red chili flakes 1/4 cup dark brown sugar 1 cup Maranatha Organic Peanut Butter 1/4 cup chopped cilantro

Capitanelli Penne Rigate

1 lb. Capitanelli Penne Rigate 1 lb. acorn squash, halved and seeded 2 Tbs. extra virgin olive oil 1 1/2 cups chopped red bell pepper 1 lb. black trumpet or portobello mushrooms, cleaned and chopped into 1-inch pieces Salt and Rani Ground Black Pepper to taste 1/4 cup chopped cilantro 1 cup thinly sliced scallions

1. Preheat oven to 350F. Spray baking sheet with nonstick cooking spray.

2. To make Peanut Ginger Sauce: Heat saucepan over medium heat, and add olive oil. Saute onion, ginger and garlic until soft, about 5 minutes. Add vegetable stock, salt, pepper and red chili flakes, and bring to a boil. Stir in brown sugar, whisking, until completely dissolved. Whisk in peanut butter until smooth. Bring sauce to a boil, remove from heat and stir in cilantro. Set aside.

3. To make Capitanelli Penne Rigate: Bring 4 to 6 quarts of water to a rapid boil over high heat. Add pasta, and cook 14 to 17 minutes. Remove flora heat, drain and rinse with cool water. Set aside.