The best of restaurant dining: great recipes from a few of a our favorite vegetarian restaurants around the country - includes recipes

Vegetarian Times, June, 1996 by Karen Cope Straus

Honey Cake

1 cup whole wheat flour 1 cup white pastry flour 1/2 Tbs. baking soda 1/4 tsp. salt 3/4 cup honey 1/2 cup frozen corn 1/2 cup low-fat soymilk or rice milk 1/3 cup orange juice 1/2 Tbs. vanilla 1 1/2 Tbs. white vinegar 2 tsp. orange zest

Preheat oven to 350 degrees. In bowl, combine flours, baking soda and salt. In blender, puree honey, corn, soymilk or rice milk, juice, vanilla, vinegar and zest.

Gently mix together wet and dry ingredients. Pour into 9- by 13-inch baking pan lined with parchment paper or waxed paper. Bake until cake is golden brown and tester inserted in center comes out clean, 25 to 30 minutes. Cool; cut into 3-inch squares. Top with Warm Fruit Compote (recipe follows) and tofu vanilla ice cream if desired. Makes 12 servings. PER SERVING: 146 CAL.; 3G PROT.; 1G TOTAL FAT (0.3G SAT. FAT); 34G CARB.; 0 CHOL.; 206MG SOD.; 2G FIBER. VEGAN (HONEY)

Warm Fruit Compote

1/2 cup maple syrup 1/2 cup port wine 1/2 cup apple juice 2 pears, cored and cut into 1/2-inch cubes 2 apples or Fuyu persimmons, cored and cubed (1/2-inch cubes) 2 cups fresh or frozen cranberries (1 cup dried cranberries) 1 cinnamon stick 1/2 tsp. black pepper

Simmer maple syrup, wine and apple juice. dd pears, apples or persimmons, cranberries, cinnamon stick and pepper. Simmer until fruit is soft, 15 to 20 minutes. Remove fruit; set aside. Continue cooking liquid until slightly thickened. Pour liquid over reserved fruit. Serve either warm or chilled. Makes about 4 cups. PER /14 CUP: 85 CAL.; 1G PROT.; 0.3G TOTAL FAT (0 SAT. FAT); 2OG CARB.; 0 CHOL.; 2MG SOD.; 2G FIBER. VEGAN