Jo Mama's World Famous Spaghetti

• 
  
• 2 lbs Italian sausage, casings removed (mild or hot)
• 1 small onion, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine (a good Cabernet!)
• 1 lb thin spaghetti
• parmesan cheese

Directions:

1. 1
   In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. 2
   Add onions and continue to cook, stirring occasionally until onions are softened.
3. 3
   Add garlic, tomatoes, tomato paste, tomato sauce and water.
4. 4
   Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5. 5
   Stir well and barely bring to a boil.
6. 6
   Stir in red wine.
7. 7
   Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8. 8
   Cook spaghetti according to package directions.
9. 9
   Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

PITAS STUFFED WITH HUMMUS AND TOMATO

1 19 oz. can of chickpeas, drained and rinsed
3-4 t. tahini
4 t. water
2 t. lemon  juice
1-2 small cloves garlic, minced
1/4 sea salt (optional)
2 t. minced parsley
6 whole wheat pitas
3 large scallions, thinly sliced
3 large ripe tomatoes

Combine chickpeas, tahini, water, lemon juice, garlic and sea
salt (optional) in food processor and process until well blended
and smooth.  Stir in the parsley.  Warm pitas until they are
soft; slice almost completely through into two circles.  Spread
1/3 c. hummus over half of each pita; top with 1/6 of the sliced
scallions and slices of 1/2 a tomato.  Top with other pita circle
and serve.  Yields six pitas.

Andreas' Veggie Burgers

1/2 L onions
1/2 L mushrooms
2 green peppers
2 cans chick peas, mushed
1 tiny can tomato paste
1/4 L mozzarella, shredded
1/2 L carrots, shredded
2 eggs
1 - 2 tsps each of cumin, cayenne, dill, garlic
3 tsps dijon
approx. 1/2 L bread crumbs

Chop and sautŽ onions, mushrooms & peppers.
Combine all ingredients and make patties.
Grease pan and bake at 350 for 20 minutes. Flip. Bake 10 more minutes.

Great done on the barbeque or fried. Good with barbeque sauce. Freezes well.

(Lou Anne's notes: Add the spices to the veggies as you fry them - gives better
distribution. If you use a food processor, you need to do the mixing in
batches.)

Red or Green Thai Curry

                                                  
                                                                             
2 T red or green curry paste (use more for hotter curry; Mae Ploy brand                                                                            
   is excellent; if you want vegan, watch out for shrimp paste as an         
   ingredient in most brands; Curry paste is available in "packets" about    
   the same size as you've seen for chili, taco, or meatloaf seasoning       
   mixes, in small cans, and -- my favorite -- in large plastic tubs;        
   the stuff will store in your refrigerator indefinitely.)                  
3 T vegetable oil                                   
3/4 lb boneless chicken meat, cut into 3/4-inch pieces OR                      
   1 c tofu, sliced into strips about 1/4-inch thick and 1 to 2 inches
   long (if using tofu, try to get the "seasoned" tofu available in the
   refrigerated unit at the Asian market; it is soy-sauce colored)
2 cans (unsweetened) coconut milk (approx. 3 c in all)
1 c water or chicken broth
1/2 c baby corns
1/2 c straw mushrooms (or substitute other mushroom of your choice)
1/2 c sliced bamboo shoots
5 kaffir lime leaves (dried are fine; these are available in packages
   on the bottom -- usually dusty -- shelf of the Asian market; they
   look like dried, curled-up leaves)
1/2 t salt (more or less to taste)
if green curry, 10 fresh basil leaves
if red curry, 1/2 red bell pepper, cut into matchstick-size strips

Fry curry paste in oil in saucepan until fragrant.  Add chicken (if
using) and saute for about 1 minute over medium high heat.  Add
remaining ingredients except basil leaves or red bell pepper.  Bring
just barely to a boil; reduce heat and simmer 20-30 minutes.  Just
before serving, stir in basil leaves or red bell pepper.  Serve with
cooked Thai Jasmine rice (also available at the Asian market -- ask if
they have a smaller amount if you don't want to buy a 20-lb bag; they
will often make one up for you).

PUMPKIN PIE

1 unbaked 9" pastry crust
3/4 lb. tofu
1 (16 oz.) can pumpkin
1 1/2 t. cinnamon
3/4 t. ginger
1/2 t. nutmeg
1 t. salt (optional)
1/3 c. oil
1 t. vanilla
1 c. light brown sugar
1 1/2 T. molasses

Preheat oven to 350 .  Have ready 1 unbaked 9" pastry crust. 
Blend all ingredients in a blender until smooth and creamy.  Pour
this mixture into an unbaked pastry shell.  Bake for 1 hour. 
Chill and serve with Sweet and Creamy Topping.

Barbeque Sauce

1 cup ketchup
1/2 cup water (less if you want it thicker)
2 tablespoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons Worchestershire sauce
1 teaspoon vinegar
1/2 teaspoons dry mustard

CARROT CAKE

Makes one 9 in. by  13 in. pan or one 9 in. spring-form tube pan.

Preheat oven to 350 F.

Mix together:
3 c. unbleached white flour
2 t. baking powder
1 t. baking soda
1 t. cinnamon
1 t. salt

Mix in separate bowl:
1/2 lb. tofu, blended until smooth
1 lb. carrots, grated (4 1/2-5 c.)
3/4 c. oil
2 c. light brown sugar
1 T. vanilla
1/4 c. orange juice concentrate

Add dry ingredients to the wet ones.  Stir until moistened.

Fold in:
3/4 c. walnuts, chopped
3/4 c. raisins

Oil and flour pan.  Pour mixture into pan.  Bake for 45 minutes. 
When cool, top with Creamy Glaze Topping, alongside.

LEMON "CHICKEN"

1 lb. firm tofu
1 T. olive oil
1 t. pressed garlic
1/2 c. sliced green onions
1 T. pastry flour
1 T. nutritional yeast (optional)
1/2 t. plum vinegar or brown rice vinegar
2 t. teriyaki sauce or light soy sauce
1 T. lemon juice

Cut tofu crosswise in 1/4" slices, then cut slices in 1"
segments.  Heat wok or large non-stick skillet and add oil and
garlic.  Add tofu immediately and stir fry for 1 minute.  Add
green onions and stir fry 1 minute longer.

Dust tofu and onion mixture with flour and yeast.  Stir fry for 2
minutes more, allowing tofu pieces to brown and crisp slightly. 
Add vinegar and teriyaki sauce, then stir fry until completely
absorbed.  Add lemon juice and stir fry 2 minutes longer. 

TOFU IN BLACK BEAN SAUCE

This recipe calls for deep fried tofu which you can make yourself or buy 
from an oriental store.  The black bean sauce and fermented black beans 
can also be found at most oriental stores.  Serves 3-4.

2 blocks firm fried tofu, in 3/4 inch cubes
3 cloves garlic, minced
2 quarter-sized pieces of ginger, minced
2 tbsp. oil
2 or 3 green onions, chopped green and white parts
1 tsp. fermented black beans, rinsed briefly in water to remove
        some of the salt, then coarsely chopped.
1 tbsp. black bean sauce
1 cup vegetable stock or water
1 tbsp. sesame oil

Heat oil in large skillet or wok. Add the ginger and garlic; saute for
about 20 seconds until the aroma "explodes."

Add the black beans and the green onion and saute for about 10 seconds.

Stir in the black bean paste and vegetable stock; mix well. Add the tofu
cubes.

Turn the heat down to maintain a strong simmer; cover and let cook about
20 minutes.  Add the sesame oil and give a brief stir.

Serve over rice.

Notes:
* I typically triple the black beans and black bean sauce, and double 
  the garlic and ginger.
* I usually don't add two tbsp. oil at the beginning---maybe one,
  or .5  plus .5 tbsp. sesame oil, then the rest of the sesame oil at 
  the end. The sesame oil does do good things for the dish, though--
  leave it in. 
* I also usually add mushrooms.