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October 2007 Issue
by Ronda L. Halpin and Victoria Smith
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A cool wind blows along the street and leaves dance along the sidewalk in front of us. A chill hits me as I pull my sweater around me and pick up my pace as I walk back to the house. October is here and it's time to cook!

This is one of the best times of the year to be a cook. The autumn harvest brings us an abundance of fresh fruit and vegetables and cooler temperatures make a hot oven the aroma of pies baking and a swirl of hot soup a welcomed treat. It's also a great time to be a vegetarian or, if you're not, take an opportunity to eat like one. This month, a special bevy of autumn recipes from our very own Victoria Smith will have you thankful for fresh, crisp apples, heavy pumpkins and a warm kitchen! It's the very best of vegetarian comfort food. Enjoy!

 

Pumpkin Apple Soup

  • 1 large onion, diced
  • 3 tablespoons olive oil
  • 1 apple, washed, cored and diced
  • 1 tablespoon good quality curry powder
  • 5 cups vegetable, chicken or other stock
  • 3 cups pumpkin puree (fresh, frozen or canned)
  • 1/2 cup apple juice concentrate, thawed
  • 1 cup evaporated skim milk or half and half
  • Paprika
Sauté onions in olive oil for about 3 minutes. Add the diced apple and sauté for 2 minutes longer. Sprinkle with curry powder and sauté one minute longer. Remove from heat and set aside.

Put half the onion/apple sauté in a large pot. Add the stock and pumpkin puree. Bring this mixture to a boil, turn down the heat, and simmer gently for about 10 minutes. Stir occasionally.

Meanwhile, put the other half of the apple/onion sauté and the apple juice concentrate in a food processor or blender. Process until smooth. Add to the soup pot. Add evaporated milk and continue cooking until the soup is very hot. Do not boil again.

Serve the soup garnished with a spoonful of the apple/onion sauté and a dash of paprika.

  • Yields: 6 servings
  • Preparation Time: 25 minutes
 

 

Vegetarian Microwave Meatloaf

  • 1 package of Meatless Hams-burger (Morningstar Farms)
  • 1/2 package tofu (extra firm) cubes
  • Salt to taste
  • Pepper to taste
  • Italian seasoning to taste
  • 1/2 tsp. garlic powder
  • 1/2 cup of ketchup
  • 3 slices of American cheese
  • 1 cup bread crumbs (seasoned)
  • Margarine (to grease pan)
  • Grated cheese
Heat the meatless hamburger in the microwave for 3 minutes, on high (heat it in a Pyrex measuring cup) and then cut up the tofu into small cubes and place them in a glass bowl then add the meatless hamsburger and mix. Add the seasoning to the mixture. Add the ketchup and the cheese to the mixture. Add the bread crumbs to the mixture and then mix it very well until everything comes together. Grease a glass meatloaf pan with margarine. Add the mixture to the pans (smooth it out). Then sprinkle the grated cheese on top. Cook it for 7 minutes in the microwave on high. Serve it hot or warm.
  • Yields: 8 servings
  • Preparation Time: 15 minutes
 

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