Autumn Slaw

from Ingredients: ½ lb carrots, peeled and grated (about 3) ½ lb kohlrabi or turnip (about 1 medium-large), peeled and grated 1-2 tart apples, such as Granny Smith, Spitzenberg or Pink Lady, quartered and cored ½ lb beets, peeled and grated (about 3) ¼ cup safflower or grapeseed oil 1 tsp sesame oil ¼ cup fresh lemon juice 2 tsp honey or … Continue reading Autumn Slaw


From The Zen Monastery Cookbook Ingredients: 2 large onions, coarsely chopped 3/4 c. brown rice, uncooked 1 ½ c. lentils, uncooked and rinsed 4 c. water 1 ½ tsp salt Directions: Cook the onions in a little bit of water in a large pot until the onions are soft. Add rice and continue cooking over … Continue reading Mjeddrah

Chow Mein

From Asparagus to Zucchini, 3rd ed. 1/4 c. vegetable oil 3 c. thinly sliced celery 1/2 tsp salt 1/4 tsp black pepper 2 tsp sugar 2 c. vegetable stock 1 1/2 TB corn starch 1/4 c. cold water 1/4 c. soy sauce 2 c. mung bean sprouts 2 c. slivered cooked tofu, chicken, turkey, or … Continue reading Chow Mein