MENUS AND RECIPES THE FEAST OF TABERNACLES 1996       ARRIVAL NIGHT  Thursday, September 26,1996             Mystically Baked Eggplant* with          Nirvana Noodles         [“Be”-ness Garden Medley]         [Garden Salad], with          HOSH Chanting Cilantro Dressing*         Holy Italian Whole Wheat Bread and Butter         Classless Crunchy Top Apple Pie*         Sal-Om Suwannee Slush*   * = recipe [ ] = cook's choice of ingredients Mystically Baked Eggplant (Preparation time:  1 hour) (Serves: 6)   5-6 medium eggplants, peeled and sliced in rounds ¼ cup + 2 tablespoons olive oil 1 can tomato puree + 1 – 1 ½ cups water ½ teaspoon fructose 2 teaspoons chopped fresh basil 2 teaspoons chopped fresh parsley 1 small sliced green pepper ½ to ¾ cup of walnut pieces ¾ cup finely grated parmesan cheese ½ cup coarsely grated mozzarella cheese               Salt the eggplants and set them aside about ½ hour to drain.             While the eggplants drain, place ¼ cup olive oil in a skillet, add the tomato puree and slowly stir until the olive oil has been absorbed by the puree (about 2-3 minutes).  Stir in the water, fructose, and spices.  Heat to just boiling.  Lower heat and simmer for about 20 minutes.             Preheat oven to 350 degrees.  In a skillet, brown both sides of eggplant slices in 2+ tablespoons olive oil.  Also brown the green peppers.  Spray coat a baking dish and place one or two layers of eggplant across the bottom.  Sprinkle the eggplant with green peppers.  Cover that with a sprinkling of walnuts.  Pour the sauce on all and sprinkle on, first the parmesan cheese, then the mozzarella cheese.  Bake for 20-35 minutes, until the top is lightly browned.   HOSH Chanting Creamy Cilantro Dressing (Preparation time:  10 minutes) (Allow time to make the yogurt cheese if necessary) (Serves:  6)   ¾ cup buttermilk 3 tablespoons vanilla yogurt cheese (about the consistency of sour cream) 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh parsley ½ teaspoon tamari (optional) Dill (Optional)               Mix all together in a small bowl or shake together in a jar.  Cover and chill.  Stir again before serving.   Crunchy-Top Apple Pie (Preparation time: 1 hour) (Serves:  8)   1 9” pie crust 1 egg yolk 4 heaping cups fresh, sliced apples 2 tablespoons flour ½ teaspoon cinnamon Couple of dashes of nutmeg Juice from 1 large lemon ¼ cup honey 5 tablespoons butter &  3 tablespoons honey melted together 2 cups raw rolled oats ½ teaspoon cinnamon ½ cup chopped almonds (or walnuts) ¼ cup flour ½ teaspoon salt               Brush the crust with the yolk.  Let stand while you prepare the filling.             Toss fruit with flour and spices until evenly coated.  Drizzle lemon juice and honey over batter.  Mix together.  Let stand while you prepare the topping.              Combine the last six ingredients and mix well.  This is the oat topping.             Pour the fruit filling into the crust.  Cover the filling evenly with the topping and pat the topping firmly into place.             Bake 35-45 minutes at 400 degrees.  Turn temperature down to 375 after ten minutes.  If the top browns too quickly, cover the pie with foil.     Sal-Om Suwannee Slush (Preparation time:  20 minutes) (Allow time for the apricot mixture to freeze) (Serves:  6)   1 16-ounce can unpeeled apricot halves in light syrup, drained ¾ cup frozen orange juice concentrate 1 5½-ounce can (¾ cup) apricot nectar ¼ cup turbinado sugar 1 1-liter bottle carbonated water or ginger ale, chilled Orange peel curls               Place apricots in a blender or food processor, cover and blend until pureed.  Add concentrate, nectar, and sugar.  Cover and blend until combined.  Pour into a freezer container.  Cover and freeze until firm.             To serve, allow the frozen mixture to stand at room temperature for 10 minutes.  Scrape a large spoon across the frozen mixture; spoon into glasses, filling half full.  Fill glasses with carbonated water; gently stir until slushy.  Garnish with orange peel curls.     AWAKENING Friday, September 27, 1996           Breakfast                       Far East Fig-Walnut Compote*                     But Not Serious Scones                     Yogurt                      Juice                            Dinner                               Grilled Marinated Tree of Life Tofu*                      Squash-Baked Wild Rice with Fruit and             Pecans*                      Sacrifice Sauté of Zucchini                       Cranberry-Raspberry Spinach Salad*                      Fresh Whole Wheat Bread and Butter                       Fresh Figs with Ricotta Cream Topping*                            Supper                             Sat-Guru Veggie Platter                      Harbingers Lemon Mint Dressing                                                                                                               Far East Fig-Walnut Compote (Preparation time:  20 minutes)  (Serves:  6)   1 pound fresh (or dried) figs, stems removed ½ cup pear nectar 1 tablespoon lemon juice 2 drops vanilla extract 2 tablespoons chopped walnuts               Place figs in pan and add the nectar and lemon juice.  Cover and cook over medium heat until figs are heated through and plump, about four minutes.              Place in individual serving bowls.  Top with walnuts.     Grilled Marinated Tree of Life Tofu (Preparation time:  30 minutes) (Allow time to marinate overnight, or at least 4 hours) (Serves:  6)    1 pound firm tofu 3 tablespoons tamari 2 tablespoons honey ½ cup olive oil 2 tablespoons apple cider vinegar 2 tablespoons each:  chopped basil, chopped cilantro, chopped parsley               Cut tofu into 6 slices.  Place into container.             Mix the remaining ingredients, and pour that mixture over the tofu.  Marinate for at least 4 hours (overnight is better).             Grill the marinated tofu for a few minutes on each side.     Squash-Baked Wild Rice with Fruit and Pecans (Preparation time:  1 hour)  (Serves:  4)   1 winter squash (about 8” in diameter), cut in half, scrape out seeds & loose fiber 1/2 cup wild rice 1/2 cup brown rice 1/2 teaspoon grated orange peel 1/2 teaspoon grated lemon peel 2 tablespoons fresh lemon juice 2 dried figs, chopped 2 dried apricot halves, chopped 1 tablespoon chopped raisins 1/4 cup coarsely chopped pecans 1/3 cup diced, peeled green apple 1/8 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/8 teaspoon ground cloves 1 teaspoon salt Pepper to taste 2 1/2 tablespoons vegetable broth powder mixed in 2 1/2 cups water 3/4 cup apple cider or juice               Place all ingredients (except the squash) in a pan and bring to a boil.  Cover and simmer 45 minutes.             Bake squash in baking dish in 350 degree oven for 30 minutes.             Remove the bay leaf, then spoon rice mixture into squash halves.  Bake at 350 degrees until squash is tender (about 20-30 minutes).             Cut each half of squash, in half again.  Serve  Cranberry-Raspberry Spinach Salad (Preparation time:  50 minutes) (30 minutes chilling time) (Serves 6-8)   1 10oz package fresh spinach, washed, stems removed and torn 1/3 cup dried cranberries 1 10 oz package frozen red raspberries in syrup, thawed (or 1 ½ cups fresh)   1/4 cup honey or fructose 2 teaspoons cornstarch 1/2 cup cranberry-raspberry juice cocktail 1-2 tablespoons apple cider 1/4 teaspoon celery seed 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/2 cup broken walnuts 1/4 cup sunflower seeds               In a salad bowl, toss the torn spinach and cranberries.  Chill. Dressing:  In a blender or food processor, blend raspberries till smooth; strain through a sieve to remove seeds.  Discard seeds.             In a medium saucepan stir together fructose and cornstarch; stir in strained raspberries, cranberry-raspberry juice cocktail, apple cider, celery seed, cinnamon, and cloves.  Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 minutes more.  Transfer to nonmetal bowl.  Cover and chill till serving time.             Just before serving toss into the spinach-cranberries, the walnuts and sunflower seeds.  Drizzle ½ of the dressing over the salad.  Reserve the remainder in a separate nonmetal container to place on table or use another day. Fresh Figs with Ricotta Cream (Preparation time:  30 minutes)  (Serves 6)   8 ounces whole milk ricotta 2 tablespoons honey (or more, to taste) a few drops of almond extract ¼ teaspoon vanilla extract 15-20 fresh figs, cut in quarters (leave a few cut in half to place on top of dessert) Maple Syrup               Place ricotta in a mixing bowl, and whip with an electric mixer at high speed for about 5 minutes until very smooth.             Gradually add the honey, and keep beating until it is incorporated.             Mix in the extracts.             Place the quartered figs in custard cups.  Drizzle maple syrup over the figs.  Add a dab of ricotta cheese.   Place one or two fig halves on top.     PURE CONSCIOUSNESS - Saturday, September 28, 1996             Recommended Fast                     Supper                         Pure Consciousness Fruit Salad (apples,              pears, pineapple, oranges, grapefruit,              kiwis, prunes, figs, etc.)                     Ravioli in Butter topped with                      Parmesan Cheese                     Cranberry Cooler* Cranberry Cooler (Preparation time:  10 minutes) (Serves:  6)   1 6-ounce can frozen limeade concentrate 2 ¼ cups water 2 ½ cups cranberry juice cocktail 1 12-ounce can seltzer water Lime wedges               Mix limeade concentrate, water and cranberry juice.  Chill until ready to serve.  Stir in seltzer water.  Serve over ice with lime wedges.                 KINGDOM OF HEAVEN ON EARTH  Sunday, September 29, 1996             Breakfast                                 Third Seal Cashew French Toast* with              Mantra Maple Syrup                     FINE Fruit Cups with Granola Topping              (strawberries, kiwi, banana and dates)                     Ten Lost Tribes Vanilla Yogurt                     Tea           Dinner                          Tomato-cucumber Salutation Salad*                     Baptized Black Bean Burritos*                     Vegetable Stir-fry Stuffed Peppers*                       Fifteen Commandments Fruit Tart*                     Whole Wheat Rolls           Supper                            Carrot Juice Third Seal Cashew French Toast (Preparation time:  30 minutes) (Serves:  4)   ½  cup cashew nuts 2 tablespoons sunflower seeds 2 tablespoons sesame seeds 1 ½ cups milk ¼ teaspoon vanilla extract 6 slices whole wheat bread Butter Hot maple syrup               In a blender, puree the cashews, sunflower seeds, and sesame seeds until they are ground into a paste.  Pour the milk and vanilla into the blender, cover, and run until mixture is smooth.             Pour this mixture into a large but shallow bowl.  Dip a slice of bread into the batter.  Allow it to soak for 1 minute.  Then gently pierce the bread with a fork 5 or 6 times around the surface.  This will allow the bread to absorb more batter.  Turn bread over and allow it to soak for a minute again to absorb batter.             Meanwhile, preheat a 10-inch griddle over medium heat.  Add 1 teaspoon butter to the pan and swirl it around so that the surface of the pan is covered.  Add 2 slices of the dipped bread and cook over low to medium heat until nicely browned.  Using a spatula, flip the bread over and cook the other side until done.  Repeat, using up all the bread and batter.             Serve with hot maple syrup and a dot of butter on top.    Tomato-Cucumber Salutation Salad (Preparation time:  30 minutes) (Serves:  6)   ½ cup plain nonfat yogurt ¼ cup lemon juice ¼ cup snipped fresh parsley 3 tablespoons olive oil with chopped basil, parsley, cilantro Dash of pepper, to taste 2 tomatoes, diced 1 cucumber, diced 1 cup toasted bread cubes 1 bunch watercress, tough stems removed               Dressing:  Whisk together the yogurt, lemon juice, and olive oil with spices and pepper.             Salad:  Combine tomatoes, cucumbers, bread cubes, and watercress.             Pour dressing over salad. Baptized Black Bean Burritos (Preparation time:  40 minutes) (Serves:  6)   1 pound tofu in strips 1 cup sliced sweet green peppers 1 teaspoon cumin 1 teaspoon olive oil 8 whole wheat tortillas 1 cup cooked black beans (or 1 can), smashed ½ cup chopped olives 1 ½ cups cheddar cheese, shredded (or could use yogurt cheese or kefir cheese) Avocado, sliced Sprouts               In hot oil, sauté the tofu and peppers until slightly softened, about 3 minutes.  Add the cumin and remove from heat.             Evenly spread beans over tortillas.  Top with tofu mixture, olives, avocado slices, sprouts, and cheese.  Roll into individual burritos.             Bake in 350 degree oven until tortillas are heated through and cheese is melted, about 15 minutes.  Serve with tortilla chips!   Vegetable Stir-Fry Stuffed Peppers (Preparation time:  30 minutes) (Serves:  6)   6 medium green peppers, tops  and seeds removed 1 cup mild cheddar cheese Vegetable stir fry, choose fresh vegetables such as: Zucchini and/or yellow squash Baby Corn Small tomatoes Cut up potatoes, pre cooked Green beans Broccoli Eggplant, diced Spinach and/or swiss chard Okra Bok choy, or celery Spices, choose from parsley, basil, cilantro, cumin , etc.               Preheat oven to 350 degrees.  Place the peppers in a baking dish and bake about 15 minutes (peppers should still be very firm).              In the meanwhile, stir-fry the vegetables you have chosen for about 3-4 minutes (vegetables should still be quite crunchy).  Add the spices and stuff the peppers, topping each with cheese.             Place the stuffed peppers back into the oven for about 15 minutes, or until cheese has melted and is slightly brown.     Fifteen Commandments Fruit Tart (Preparation time:  1 hour) (Allow 4 hours to chill) (Serves:  6)   1 cup whole wheat pastry flour ¼ cup honey (half in crust and half in filling) ½ cup butter 2 3-ounce packages cream cheese, softened ½ cup vanilla yogurt 1 teaspoon vanilla 1 ½ teaspoons fresh snipped mint 2 cups fruit (blueberries and kiwi are great) ¼ cup apricot jam (if blueberries are chosen), or jam desired for fruit of choice               Butter bottom and sides of pie plate well before starting tart crust.  Stir the flour and honey together.  Use a fork or pastry blender to cut the butter into the flour mixture.  If batter is dry, sprinkle with a little water.  Mix till moist and can be rolled into a ball.  Press crust into bottom and sides of pie plate.  Bake at 400 degrees for 10 minutes or until crust is light brown.  Cool completely.  Tap pie plate to gently loosen crust.             While crust is baking, stir together the next three ingredients, and the 1/8 cup honey (filling), until smooth.  Cover and chill for up to four hours or until ready to fill crust.             Assembling the tart:  Sprinkle mint onto tart crust.  Spread the filling evenly over the bottom of crust.  Arrange fruit onto filling.  Heat jam until just melted.  Cool.  Drizzle melted jam over fruit.       SACRIFICE  Monday, September 30, 1996           Breakfast                         Grateful Granola and Meditating Milk                     Arisen Communities of Light Cheese              Grits*                     Prayerful Papaya Nectar           Dinner                                        Cucumber Haree Om*                     Godly Sauteed Green Beans                     Topped with Cashews                     Blissful Steamed Beets         Soulful Italian Supper Potatoes*         MOM’s Moist Carob Brownies*                            Supper                       Salt of the Earth Tabouli Salad*                      Arisen Communities of Light Cheese Grits (Preparation time:  5 minutes) (Larger amount serves:  6)   For each person: 1 cup water 3 ½ tablespoons grits 1 tablespoon butter Cheese (optional)               Stir first two ingredients and microwave for 4 minutes.  Remove from microwave and stir in butter and cheese to taste.   Note:  For larger amounts:  1 cup grits to 5 cups water.  Microwave 15 minutes.  Add butter, etc.        Cucumber Haree Om Salad (Preparation time:  35 minutes) (Plus 2 hours chilling time) (Serves:  4-6)   3 cucumbers, peeled and thinly sliced (or diced) ¼ teaspoon salt 1 ½ cups plain yogurt 2 tablespoons chopped mint Freshly ground black pepper (optional) ½ cup currents               Place the cucumber slices in a colander.  Sprinkle them with the salt, and let them drain for 30 minutes.  In the meantime:             Put the yogurt into a serving bowl with 1 tablespoon of the chopped mint.             Add the cucumber and currents.  Season with the black pepper, and stir well.  Chill well.            Before serving, garnish with another 1 tablespoon of chopped mint.               Soulful Italian Supper Potatoes (Preparation time:  35 minutes)  (Serves:  6)   6 large hot baked potatoes 1 ½ teaspoon olive oil 1 large sweet green pepper, finely chopped 2 medium tomato, peeled, seeded, and chopped 6 black olives, thinly sliced ¼ teaspoon each:  parsley, cilantro, basil 1 cup cheese (2/3 mozzarella and 1/3 parmesan)               Heat oven to 425 degrees.  Cut potatoes lengthwise and drizzle each with ¼ teaspoon oil.  Top with peppers, and tomato.  Sprinkle on olives, and spices.  Top with, first the parmesan cheese and then the mozzarella.  Bake until cheese is melted, about 10 minutes.   MOM’s Moist Carob Brownies (Preparation time:  40 minutes)  (Serves:  6-8) ½ cup melted butter ¼ cup carob powder 2 beaten eggs ½ cup maple syrup (or honey) 1 teaspoon vanilla extract 1 cup whole wheat pastry flour 1 teaspoon baking powder ½ cup walnuts, broken (optional)               Whisk butter and carob powder together until free of lumps.  Add eggs, syrup, and vanilla.             Stir the flour and baking powder together, and add the wet ingredients and mix.  Add the walnuts and mix.  Pour into buttered (or sprayed) 8” square pan and bake 20-25 minutes.    Salt of the Earth Tabouli Salad (Preparation time:  45 minutes) (3 hours to soak bulgur, marinate and chill salad) (Serves:  6)   1 cup wheat bulgur 1½ cups water ¼ cup fresh lemon and/or lime juice 3 tablespoons olive oil ½ cup chopped mint 1 cup parsley, minced 2 ripe medium tomatoes, diced 1 cucumber, diced 1 green pepper, chopped 1 teaspoon honey Salt and pepper to taste           Bring water to a good boil, and pour over the bulgur.  Cover and let stand for 30 minutes.          Add lemon juice, oil and mint.  Mix thoroughly.  Refrigerate 2-3 hours.          Just before serving add the parsley and vegetables and mix gently.  Season to taste with the honey, salt and pepper.       SURRENDERING AND SUBMISSION  Tuesday, October 1, 1996           Breakfast                                            Cereal(s) with Milk or Soymilk                     Thirty-Three Virtues Pecan Swirl Toast              and Jelly                     Hot Tea           Dinner                                                  Cream of Carrot Soup*                     Corn on the Cob                     Couscous topped with Cheese                     Quick Cherry Tomatoes on a bed of              Purslane*                     Bread                     Ice Cream topped with Raspberries (and a             touch of Maple Syrup)           Supper                                             Carrot Juice     Cream of Carrot Soup (Preparation time:  1 hour)  (Serves:  4)   ¾ cup sliced almonds 1 pound (about 3 large) carrots, chopped 2 stalks celery, chopped 2 tablespoons butter Dash nutmeg Dash pepper 4 tablespoons vegetable broth powder mixed into 2 cups of water 2 more cups of water ¾ cups half and half 1 cup cooked rice Pepper to taste               For the garnish, toast the almonds in the oven for 10 minutes at 300 degrees, watching carefully after 5 minutes.             In a soup pot, saute the carrots and celery in the butter.  Cook until the celery is soft, then add the nutmeg, pepper, and 2 cups vegetable stock.  Bring to a boil, then simmer until carrots are tender.  Place the above in a blender until it becomes smooth.             Return all to the pot and add 2 additional cups of water, half and half, rice, and pepper to taste.  Just before ready to serve, heat until very warm.  Serve garnished with the almonds.     Quick Cherry Tomatoes (Preparation time:  15 minutes) (Serves:  6)   1 ½ pints cherry tomatoes 1 teaspoon butter 2 tablespoons chopped fresh basil 2 cups of purslane               In a nonstick skillet over medium heat, sauté tomatoes in butter until just heated through, about 3 minutes.  Sprinkle with basil and cook about a minute longer.             Serve tomatoes hot, on top of purslane leaves.                 UNIVERSALISM Wednesday, October 2, 1996   Breakfast           Fruit Smoothies*         Mount Zion Muffins*          Brahmin Butter and/or           Collective Consciousness Cream Cheese           Dinner                             Seven Seals Stuffed Tomatoes*                    Basmati White Rice and Cheese                    Chapatis                    Baklava                    Rejoicing Razzleberry Juice             Supper                            Submissive Sliced Watermelon                    or Cantaloupe Slush           Fruit Smoothies (Preparation time:  15 minutes) (Serves:  6)   2 bananas 2-4 large, sweet fruit (apple, pear, persimmon, papaya, etc.) or ¾ cup berries, fresh or frozen 2 cups papaya or apple juice (adjust amount by juiciness of fruit) 5 pitted soft dates ½ tablespoon vanilla extract 2 tablespoons frozen orange juice concentrate               Blend well and drink right away.   Note:  Can also include 1 tablespoon Herbalife powder, yogurt, maple syrup, etc.   Mount Zion Muffins (Preparation time:  20 minutes) (Serves:  8)   2 cups whole wheat pastry flour ¼ cup wheat germ 1 tablespoon baking powder (aluminum free) ½ teaspoon nutmeg ½ teaspoon cinnamon ½ cup buttermilk ½ cup light oil ½ cup honey 2 eggs 2 teaspoons finely grated fresh ginger 1 ½ cups grated carrots ½ cup currants               Combine the dry ingredients (first 5).             Combine, one by one, the liquids (next 5).             Stir liquid into dry ingredients.  Mix (not beat).             Fold in the carrots and currants.             Spoon the batter into buttered (or sprayed) muffin cups, almost to the top.  Bake for 15 minutes at 400 degrees.   Seven Seal Stuffed Tomatoes (Preparation time:  45 minutes) (Serves:  6)   ¼ cup olive oil ¾ pound zucchini (3 small or 2 large), trimmed and finely diced ½ pound small Japanese eggplants (about 3), trimmed and finely diced Salt and pepper to taste 2 tablespoons chopped fresh cilantro (coriander leaves) 1 teaspoon chopped fresh sweet red pepper 2 peppers:  one yellow & one green, seeded & diced Dash of oregano 1 ½ tablespoons lemon juice 6-8 large ripe tomatoes, cut off top, remove and chop pulp (leave ¼ “ shell) ½ pound muenster cheese, grated 2 tablespoons dry bread crumbs               Heat olive oil in a large skillet and sauté the zucchini, and eggplant.  Toss over high heat for about 3-4 minutes.  Add the salt, pepper, cilantro, all color peppers, oregano, and lemon juice.  Stir well and turn off heat.             Add the chopped tomato pulp to the sautéed vegetables, and stir again over high heat, just until the liquid is reduced to a thick paste.             Remove the vegetables from the heat and quickly stir in about ¾ of the grated cheese.             Spoon the mixture into the tomato shells.  Toss the remaining cheese with the bread crumbs and put a little mound of it on top of each tomato.             Bake the tomatoes in a preheated oven at 350 degrees for 15-20 minutes and serve immediately.       PARAVIPRAS Thursday, October 3, 1996             Breakfast                   Bagels with Divine Cream Cheese                 Surrendered Swiss Style Oatmeal* with                  Milk/Soymilk             Dinner                     Bagged Lunches for the Mountains:                     Tomato/Avocado/Raisin/Sprout on Pitas                 (Also add grated cheese and mayonnaise)                     Trail Mix                     Dried Banana Slices                     Apple                     Ginseng Rush                              Supper                       Roman Tomato-Lentil Soup*   Surrendered Swiss Style Oats (Preparation time:  15 minutes) (Serves:  4)   3 cups water 1 cup mixed dried fruit, chopped 1 1/3 cups oat flakes 2 tablespoons honey 2 tablespoons wheat germ 1/4 cup slivered almonds, toasted Salt to taste (optional)               Bring water to a boil.  Stir in fruit.  Return to boil and add oats and honey.  Cook gently for 1 minute, stirring.  Remove from heat.  Cover and let stand 3 minutes.  Stir before serving.  Sprinkle each serving with 1½ teaspoons wheat germ and 1 tablespoon almonds.             Serve with milk.   Roman Tomato-Lentil Soup with Mint (Preparation time:  45 minutes) (Serves:  8)   1 cup lentils 1 bay leaf 2 fresh oregano sprigs 2 fresh sage leaves 6 cups cold water 1 tablespoon light olive oil Salt and pepper to taste (and if acidic, add a few pinches of fructose) ½ teaspoon dried oregano 1 medium-sized carrot, diced, about ¾ cup 1 medium-size red or yellow bell pepper, diced, about ¾ cup 1+ tablespoons apple cider vinegar  1 pound fresh tomatoes, peeled, seeded, and pureed 2 tablespoons chopped fresh mint               Rinse the lentils.  Place them in a medium-size saucepan with bay leaf, sprigs of oregano, sage leaves, and cold water.  Bring to a boil, reduce heat, and bring to a gentle boil until the lentils are tender, about 20-30 minutes.             While lentils are cooking, heat the olive oil in a soup pot.  Add the carrot, bell pepper, salt and pepper to taste, and dried oregano.  Saute until the vegetables are tender crisp, about 3-4 minutes.  Then add the vinegar and cook for another minute.             Remove the oregano sprigs, the bay and sage leaves from the lentils.  Combine all ingredients (except fresh mint), cover and cook over low heat for about 30 minutes.  Add the mint just before serving.     PURE CONCIOUSNESS Friday, October 4, 1996   Recommended Fast   Dinner                            I Am Insalata Caprese*                        Pesto Sauce* over Spinach Fettuccine             Noodles                     [Garden Medley]                     Bread of Life                     Cheesecake with Berry Topping* and              Whipped Cream     I Am Insalata Caprese (Preparation time:  45 minutes) (Serves:  6)   12 Roma tomatoes, sliced ½ pound Fresh mozzarella Fresh basil leaves Olive oil Balsamic vinegar Pepper to taste               Layer the tomatoes and mozzarella.  Garnish with strips of fresh basil leaves.  Drizzle olive oil and balsamic vinegar, and some black pepper.     Pesto Sauce (Preparation time:  30 minutes) (Serves:  6)   3 packed cups fresh basil leaves (no stems) ½ teaspoon salt ¾ cup freshly-grated parmesan cheese ¼ cup pulverized nuts (part walnut, part almond) ½ cup olive oil ½ cup (packed) fresh parsley ¼ cup melted butter Black pepper           Puree everything together in a blender.  And it’s done!         Toss room temperature pesto with hot, drained pasta.     Cheesecake with Berry Topping (Preparation time:  45 minutes) (Serves:  4)   Filling: 2 tablespoons maple syrup 2 tablespoons honey 10 oz. cream cheese 1 1/2 teaspoons fresh lime juice 1/2 teaspoon grated lime peel 1-2 tablespoons vanilla yogurt 1/2 teaspoon vanilla Crust: 1 cup crushed graham crackers 1/3 stick melted butter 1 tablespoon maple syrup 1 teaspoon flour Topping: Fresh berries Whipped cream (optional)           Place all the filling ingredients into a blender and blend until smooth.         Mix all the crust ingredients with fingers and press into bottom of individual custard cups.  It should stick together a little, but also be a little loose.         Spoon filling over crusts and top cheesecakes with fresh berries and whipped cream (optional)