tofu scramble w/ home fried corn chips

makes 4 servings ~ The Modern Vegetarian Kitchen by Peter Berley

3 tbls evoo

1/2 cup finely chopped sweet onion, Walla Walla

1 plump garlic glove, minced

2 tbls pine nuts (i didn't have any, so i used spring onion instead)

1/2 tsp freshly ground cumin

1/2 tsp hot red pepper flakes

1/2 tsp turmeric

1 pound firm tofu, rinsed and patted dry

1 large ripe tomato, seeded and chopped

coarse sea salt

2 tbls fresh lime juice

in a wide skillet over medium heat, warm oil. add onion and saute for 2 - 4 minutes, then add in garlic, pine nuts, cumin, red pepper, turmeric & saute 2 more minutes.

place tofu in a large bowl and mash, add to the tofu the tomato, 1 1/2 tsp salt and lime juice.

then add to the skillet. raise the heat slightly and simmer for 5 minutes.

we enjoyed this with fried corn tortillas & salsa, but the next day it was really tasty cold and i could invision what a great sandwich filler it would be.

silakkapiirakka

finnish fish pie w/ potato pastry ~ serves 6 - 8

for the dough:

2 cups all purp. flour

1/2 tsp salt

3/4 cup cold butter

3/4 cup instant potatoes & 3/4 cup cold water

mix dry ingredients and then cut in butter with pastry blender until coarse like corn meal.stir in cold water to make a stiff dough. make to equal balls, wrap in plastic and chill for 30 minutes.

filling:

4 hard cooked eggs, chopped

1 cup cooked white rice

1 pound filleted fresh cod

1 1/2 tsp salt

1/2 tsp white pepper

2 tbls chopped fresh dill, or more

1/2 cup heavy cream beaten with 1 egg

glaze:

1 egg, beaten

sauce:

1/2 cup melted butter

1/4 cup minced fresh dill

juice of one lemon

preheat oven to * 350. butter a pie or tart dish and roll out half the dough to fit inside and around the edges. place half the egg & rice mixture in the bottom of pastry lined dish. on top of that, place your sliced up pound of fish, then sprinkle with salt, pepper & dill. spread remaining egg and rice and then pour the heavy cream w/ beaten egg over the top. roll out your other half of dough and cover the top, crimping around the edges. brush with one beaten egg and make a few slits in the top. bake for 1 1/2 hours and serve with melted butter mixed with dill and lemon juice.

summer millet salad & toasted nuts

summer millet salad:

1 cup raw hulled whole millet

2 cups water 1/4 tsp salt

1/4 cup finely chopped fresh basil or cilantro

1/4 cup minced chives, scallions or red onion

1 cup green peas, snap peas or snow peas

1/4 cup fresh lemon juice

2 tbls olive oil

2 ripes heirloom tomatoes, diced

6 kalamata olives, chopped

salt & pepper to taste

in heavy pan with tight lid, stir together millet, water & salt.
cover & bring to a boil, reduce and gently simmer for 20 minutes
with lid on, until liqiud is absorbed. turn off heat and set aside for 10
minutes with lid off. fluff with fork
meanwhile mix all other ingredients and add in millet, serve at
room temp with pita toasts for dipping.

lindsay's favorite nuts:
a few cups blanched, slivered almonds
a few cups whole almonds or raw sunflower seeds
in a large bowl, mix desired nuts and lightly drizzle with
sesame oil. then drizzle roughly 1/4 cup tamari and 1/4
cup nutritional yeast and mix well. you can adjust
to your liking. preheat oven to 350* and spread in a single
layer on a non stick cookie sheet. toast for 10 -15 minutes,
checking often and rotating sheet. let cool and eat!

Macrina fresh fruit crostata

this italian style tart can be customized to suit any season. recipe from Macrina Bakery with peaches, strawberries & sesame almond dough.