Lenten Jam Thumbprints (submitted by Kristi Abuissa)

1 c. raw almonds
1 c. rolled oats or other rolled whole grains
1 c. wheat flour
1/2 tsp. cinnamon
1/2 c. maple syrup or honey
1/2 c. oil
1/2 c. jam

1. Preheat oven to 350 F.  Place almonds in a food processor and grind to a meal.  Place oats in food processor and grind to a meal.  Mix almonds, oats, flour, cinnamon, maple syrup or honey, and oil, either in the food processor or in a mixing bowl.

2. Wet hands and form dough into walnut-size balls.  Place on an oiled cookie sheet.  Press an indentation in center of each with your thumb.  Fill with jam.

3. Bake for 10-15 minutes.

Makes about 24 cookies.

Last Update: 04/13 at 05:36 PM  

Four-Pepper Pasta (submitted by Kh. Maria Valentine)

6 oz. mostaccioli or penne pasta
2 tsp. salt
1 lg. red pepper
1 lg. green pepper
1 lg. yellow pepper
1 onion
3 Tbsp. balsamic or red wine vinegar
1/2 tsp. black pepper
1 Tbsp. sugar
1 tsp. dried basil

Cook pasta with salt according to package directions.  Drain, and return pasta to saucepot.  Cut peppers and onion into 1/2 inch wide strips.  Sauté in hot oil, the peppers, onion and 1 1/2 teaspoon salt until the vegetables are tender and browned, about 15 minutes.  Stir in sugar, vinegar, basil and black pepper.  Heat through.  Toss pepper mixture with pasta and serve.  Makes 4 servings. 

Last Update: 04/07 at 03:02 PM  

Spinach-mushroom stuffed shells (submitted by Tania Van Dinter)

8 oz jumbo shells (i.e. Barilla brand)
½ lb or more mushrooms (crimini or similar), swept with a cloth and chopped (don’t wash)
2 onions, chopped
8 oz baby spinach, chopped
optional (or instead of mushrooms): 1 tube vegan ground-beef-style soy ‘meat’
2 Tbsp olive oil
1-2 garlic clove, minced
salt, ground black pepper – by taste
1/8 tsp nutmeg
1 ½ (26 oz + 13 oz) jar Tomato & Basil Sauce (I like Classico brand because it’s chunky; you can combine it with recommended Barilla sauce or, maybe, your homemade one!)
optional: 1/3 cup vegan cheese (like Swizz from “Fair Grounds” – sold in Co-op)

Comment: if not using soy ‘meat’, then increase mushrooms to 1 lb.

1.Preheat oven to 350F.
2. Cook Jumbo Shells in a large pot for 12 minutes. Make sure you don’t overcook them as they need to stay a little firm to hold the filling. Reserve about ¾ cup of pasta water.
3. Fry mushrooms on a skillets with a little oil, add onion and fry, stirring occasionally, until soft. If using soy ‘meat’, remove content of the skillet in a bowl and fry crumbled paste instead, then add mushroom-onion mix back.
4. Add chopped spinach, olive oil and garlic; add a little of pasta water to ensure that mix is not dry. Stir and cook for abt. 10 minutes.  Remove from heat, add salt, pepper and nutmeg, blend well. Let mixture cool a little, then add vegan cheese if using.
5. Pour 1 ½ cup Tomato & Basil sauce into a 13x9 baking dish. Fill the shells with the mixture; place in dish. Pour the remainder of the sauce over shells. Cover with foil and bake for 30-40 minutes or until thoroughly heated.
Enjoy!

Last Update: 04/01 at 10:24 PM