Forgotten Cookies

2  egg whites
 Pinch of salt
 3/4 cup sugar
 1 teaspoon vanilla
 1 6-oz package of semi sweet chocolate pieces
 1 cup chopped pecans

 Beat egg whites and salt; add sugar gradually, beating until stiff. Fold in remaining ingredients; stir well. Drop by teaspoons on foil covered cookie sheet. Place in 350° oven and turn oven off. Leave cookies in oven overnight.
Do not open door.

 Yields 3 to 4 dozen cookies.

I  hand copied this recipe from my mother’s copy of a cookbook published by an organization in Charleston, South Carolina. Unfortunately I  no longer have access to the book since my mother has died, so I cannot credit them directly. I include it only because it is one of my favorite recipes,  with apologies for the lack of direct credit.

Vegan Black Bean Soup

 by YCHRISTINE on AllRecipes.com

  

I usually make half to this recipe and sometimes top it with cheese.  Of course, then it is vegetarian, not vegan. 

Vegan Black Bean Soup

• Prep
  15 m
• Cook
  30 m
• Ready In
  45 m

"Easy to make, thick, hearty soup with a zesty flavor."

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 stalks celery, chopped
• 3 carrots, peeled and chopped
• 4 cloves garlic, chopped
• 2 tablespoons chili powder

• 1 tablespoon ground cumin
• 1 pinch black pepper
• 4 cups vegetable broth
• 4 (15 ounce) cans black beans
• 1 (15 ounce) can whole kernel corn
• 1 box Pomi strained tomatoes, approx. 26 oz

Directions

1. Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
2. Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 3/31/2018

My Favorite Lasagna, from Jane Brody's Good Food Book

One of the things I like best about this dish is being able to add vegetable: spinach, zucchini, or what have you.

Ingredients - Bean sauce
1 T olive oil
2 tsp minced garlic
1 small onion, finely chopped
2 c beans dark red kidney beans, drained (if canned) and coarsely chopped
1 container Pomi
1 8-oz can tomato sauce
1 tsp oregano
1 tsp basil
freshly ground black pepper to taste

also
¾ pound lasagna noodles (no need to precook)
2 c part-skim ricotta
8 oz shredded mozzarella (or thinly sliced)
¼-½ c shredded parmesan (or 3 cheese Italian blend, my favorite)

1. Prepare the sauce by heating the oil in a medium sauce pan, then sautéing onion and garlic for a minute. Add chopped beans. Cook, stirring, for several minutes. Add tomato sauce and Pomi, oregano, basil and pepper. Bring to boil, then simmer for 5 minutes.
2. Spread thin layer of sauce over bottom of 9x13 pan.
Layer as follows:
⅓ of noodles (don't overlap)
½ of ricotta, mozzarella (any veggies you want to add) and ⅓ remaining sauce
Repeat.
Last layer is noodles, ⅓ of sauce, parmesan.
3. Bake at 350 F covered tightly with foil for 1 hour or until pasta is cooked. If too much liquid remains, bake an additional 10-15  minutes uncovered.

Serves 8.

GORDON RAMSAY'S YORKSHIRE PUDDING

READY IN:  55mins	SERVES:  6
YIELD:  12 puddings	UNITS:  US

INGREDIENTS

• 4 large eggs
• 1 1⁄2cups whole milk
• 1⁄2teaspoon coarse salt
• 1 1⁄4cups all-purpose flour
• 4 tablespoons vegetable oil
• 
  
• 
  

1. DIRECTIONS:

1. In a blender, combine the eggs, milk, flour, and salt. Blend until well combined and place in the refrigerator until ready to use (allow to rest for at least 30 minutes).
2. Preheat oven to 425°F.
3. Put 1 teaspoon of the oil (or beef drippings) into each section of a 12-hole Yorkshire pudding tray or muffin tray and put into the oven on the top shelf until very hot, almost smoking.
4. As soon as you take the tray from the oven, pour in the batter to three-quarters fill the tins (it should sizzle) and immediately put back into the oven.
5. Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15 to 20 minutes. Don't open the oven door until the end or they might collapse.

Date Nut Bread

serves 12

1 cup dates
1 tsp baking soda
1 cup hot water
⅓ cup butter
1 cup sugar
1 egg
1 ½ cups unbleached flour
½ cup chopped walnuts or pecans
1 tsp vanilla

Preheat oven to 350 degrees. Grease a loaf pan.

Cut dates into small pieces and place in small bowl. Dissolve baking soda in hot water and pour over the dates. Allow to cool.

In large mixing bowl, cream butter and sugar. Add egg and beat well.

Add date mixture, flour, nuts and vanilla. Stir to mix well.

Bake 1 hour, or until toothpick inserted in center comes out clean. Cool in pan on wire rack 30 minutes. Turn out on plate and slice.

Lentil Curry with Vegetables

Serves 6

This yummy curry can use up what vegetables you might have. You can increase the curry powder if you like a spicier curry.

2 tsp olive oil
1 medium onion, chopped (1-1½ cups)
1 Tbsp curry powder
Sweet potatoes 1-2, chopped
Carrots 1-2, chopped
Cauliflower ½-1 head, chopped
Celery 1-3 stalks, chopped
1 cup lentils, rinsed
24-36 ounces of canned chopped tomatoes (I use 1 package of Pomi, finely chopped)

Saute onion in oil over medium heat for 5 minutes. Add curry powder and cook till blended with onion.
Add veggies and additional water if it needs thinning.
Simmer 30 minutes until lentils and vegetables are tender.