Menus and Recipes THE FEAST OF TABERNACLES 1997     ARRIVAL NIGHT Monday, September 15,1997   Very-Focused Vegetarian Lasagna* [Gratefully Prepared Garden Plates] One Deity Dipping Sauce* Steamed Herbed Okra* Holy Italian Whole Wheat Bread and Butter Sal-Om Sesame Lemon Cake*     * = recipe [ ] = cook's choice of ingredients Very Focused Vegetarian Lasagna (Preparation time:  1 ½ hours) (Serves:  8)   4 tablespoons olive oil (2 in sauce, 1 in lasagna noodles, 1 in stir fry vegetables) ½ cup each, celery and peppers 1  28 oz. can each tomato puree and crushed tomatoes Basil, parsley, and cilantro, salt to taste 1 teaspoon fructose 1 pound lasagna noodles 1 large carrot, sliced 1 medium eggplant, sliced 1 medium zucchini, sliced 1 pound mashed tofu ½ pound mushrooms 1 green or yellow pepper (or a combination) 1 tablespoon soy sauce l pound ricotta cheese 1 egg ¼ cup grated parmesan cheese Ground pepper to taste 1 cup+ mozzarella cheese ¼ cup+ parmesan cheese               Sauté the celery and peppers in 2 tablespoons olive oil.  Add the puree, and crushed tomatoes, the herbs, and fructose.  Let simmer for 20 minutes. While the sauce is simmering, place the lasagna noodles in rapidly boiling water into which 1 tablespoon oil and salt have been added.  Boil constantly for 10-12 minutes (do not overcook).  Drain and rinse well with cold water to stop cooking.  Leave in cold water until ready to use. Sauté the carrots, eggplant, and zucchini in olive oil for 2 minutes.  Add the tofu, mushrooms, and pepper for 2 more minutes.  Vegetables should still be crunchy.  Add soy sauce to taste and remove from heat. Mix ricotta cheese with the egg, parmesan cheese, and pepper.  Cover the bottom of a large baking dish or pan with a thin layer of sauce,  a layer of lasagna noodles, and the ricotta cheese mix.  Layer the remaining ingredients, finishing with a sprinkling of mozzarella and parmesan cheeses. Bake at 350 for about 45 minutes, or until the mozzarella cheese on top has melted and the lasagna is bubbly.   One Deity Dipping Sauce (Preparation time:  15 minutes) (Serves:  8)   2 tablespoons olive oil 1 tablespoon honey ½ teaspoon each:  basil and dill Vanilla yogurt             Stir together the oil, honey, and herbs.  Mix in just enough yogurt to bring the dip to the desired taste and consistency. Steamed Herbed Okra (Preparation time:  15 minutes) (Serves:  6)   1 ½ pounds okra, washed, and only stem removed ¼ cup butter 1 5 oz can water chestnuts, drained and sliced Dash dill weed               Steam okra whole.  While okra is being steamed, melt the butter in a large pan over medium-low heat.  Add the sliced water chestnuts and cook them about 3 minutes, till lightly browned.  Add dill weed and stir well.  Add the steamed okra.  Serve piping hot!             Shiva Sesame-Lemon Cake (Preparation time:  45 minutes) (Serves:  6)   ½ cup oil 1 cup honey 4 eggs Juice of two lemons Grated rind of 4 lemons 1 cup sesame seeds 2 cups whole wheat flour ½ cup soy flour 3 tablespoons milk powder 4 teaspoons baking powder 1 teaspoon salt Juice of three lemons 9 tablespoons honey   Cake:  Blend the oil and honey; beat in the eggs, lemon juice, and rind.  Stir the dry ingredients together and then stir them into the first mixture.             Bake in two small oiled loaf pans (preferably smaller than 5" by 9") at 350 degrees for 45 minutes, until a tester comes out clean.             Topping:  Combine the lemon juice and honey.  Pour this topping over the warm loaves when they come out of the oven.  You may poke several holes with a toothpick first, if you like; this will make it soak in more.             Cool for 10 minutes, then remove it from the pans.     AWAKENING Tuesday, September 16, 1997   Breakfast                      Far East Meets West – Fig Oat bran              Muffins*                    Brahmin Butter and Karma-Free Cream              Cheese                    Fruit Smoothies*                    Dinner                              Ragout of Butternut Squash* on                      His Brethren Brown Rice                     Omnipotent Old World Beets*                     Darshan Dinner Bread                     Initiated Ice Cream with                     Carob Topping*                    Supper                            Carrot Juice                                                                                                          Far East Meets West – Fig Oatbran Muffins (Preparation time:  30 minutes) (Serves:  6)   1 ½ cups bran flakes cereal ½ cup apple juice 1 egg ½ cup non-fat milk 6 oz apple juice concentrate 3 tablespoons oil 1 large banana, mashed ¾ cup dried figs, chopped finely 2 tablespoons honey 1 ½ cups flour, half oat, half pastry whole wheat ½ cup rolled oats 1 teaspoon cinnamon 1 ½ teaspoons baking soda 2 teaspoons baking powder Canola oil spray             Combine your favorite bran flakes in a large bowl with apple juice.  Moisten the flakes evenly.  Add the egg, milk, apple juice concentrate, oil, banana, figs, and honey.  Mix well.  In a small bowl, combine flour, oatmeal, cinnamon, baking soda, and baking powder.  Add to the bran mixture and mix well.  Spray a muffin pan with canola oil spray.  Spoon the batter into the oiled muffin cups.  Bake at 350 for 20 minutes, or until done.             Fruit Smoothies (Preparation time:  15 minutes) (Serves:  6)   2 bananas 2-4 large, sweet fruit (apple, pear, persimmons, papaya, etc. or berries) 2 cups papaya or apple juice (more or less to make desired consistency) 5 pitted soft dates ½ tablespoon vanilla extract 2 tablespoons frozen orange concentrate   Blend well and drink right away.   (other ideas:  1 tablespoon Herbalife powder, kefir, yogurt, maple syrup, etc.)     Ragout of Butternut Squash (Preparation time:  20 minutes) (Serves:  4)   2 teaspoons olive oil ½ teaspoon cumin seeds ½ teaspoon ground ginger (or grated fresh) 2 medium butternut squash, peeled and cubed 4 tablespoons vegetable broth powder mixed into  ½ cup water 1 can (28oz) crushed tomatoes 1 can (15oz) pinto beans, rinsed and drained ¼ cup chopped fresh cilantro 1 ½ cups shredded cabbage ½ cup frozen corn (or, if available, fresh baby corn) 1-2 tablespoons fresh lime juice 4 cups hot cooked brown rice             Add the oil to a large pot and heat over medium heat.  Add the cumin and ginger.  Cook and stir for 1 minute then add the squash.  Cook and stir for 2 minutes, then stir in the broth.  Reduce the heat, cover and simmer for 10 minutes or until the squash is barely tender.             Add the tomatoes (with juices), beans, and cilantro.  Bring to a boil, reduce the heat, and simmer uncovered, for 20 minutes or until the mixture thickens.             Stir in the cabbage, corn and lime juice.  Simmer uncovered about 5 minutes more or until the cabbage is tender.             Serve over rice.                              Omnipotent Old World Beets (Preparation time:  20 minutes) (Serves:  4)   2 tablespoons butter 1 heaping tablespoon flour 2 tablespoons honey (at room temperature) 1 tablespoon herb vinegar Herbs of choice (like tarragon or savory) 2 cups grated beets, cooked (about 12 medium) ¼ cup kefir cheese             Melt the butter in a saucepan over low heat.  Remove from heat and cream in the flour.  Over very low heat, add the honey, vinegar, and herbs to make a smooth mixture.  Add the grated beets and heat thoroughly.  Stir in the kefir cheese and cook until hot, but not boiling.              Serve hot or cold!                                   Carob Sauce (Preparation time:  30 minutes) (Serves:  4)   2 tablespoons butter 2 tablespoons whole wheat flour 2 tablespoons carob powder 2 cups milk ¼ cup raw honey ½ teaspoon vanilla   Melt butter on low heat.  Mix the flour and carob.  Stir the flours into the batter.  This will be quite thick.             Very slowly add milk, stirring constantly, making a smooth sauce.             Continue cooking, stirring constantly, until thick, about 10 minutes.             Add honey to taste.  Cool and add vanilla.  Chill.   Optional:  Sprinkle walnut fragments on top of sauce                                         KINGDOM OF HEAVEN ON EARTH  Wednesday, September 17, 1997   Breakfast                                 Tofu Breakfast Burritos*                       Consecrated Cranberry Nectar                     Assorted Fresh Fruit   Dinner                          [Cut up Garden Veggies] with Yogurt,              Mint, Cilantro, dip                     Vegetarian Shish Kebobs*  Served over                     Blameless Basmati White Rice                     All-One-Applesauce Cake* with                      Charitable Cream Cheese Frosting*                     Pita Bread   Supper                    Avocado and Jicama Salsa* with            Corn Chip Rounds       Tofu Breakfast Burrito (Preparation time:  20 minutes) (Serves:  6)   2-3 teaspoons olive oil ½ red bell pepper, chopped ½ green pepper, chopped 1 teaspoon ground cumin ½ teaspoon ground coriander 1 pound firm tofu, crumbled 1 teaspoon turmeric 1 tablespoon tamari 2-3 small baked potatoes, cubed ¼ cup chopped cilantro 6 whole wheat tortillas Sauce             Heat oil in a skillet over medium heat.  Sauté the peppers with the cumin and coriander until vegetables are crispy (2-3 minutes).             Crumble tofu into skillet and stir into vegetables.  Sprinkle in turmeric and mix.  Add the chopped potatoes, tamari, and cilantro.  Stir.             Assemble burritos:  Place 1/3 cup of the filling mixture in a whole wheat tortilla, roll up and top with sauce.             Serve warm!   Vegetarian Shish-Kebab (Preparation time:  1 ½ hours) (allow 3 hours to marinate vegetables) (Serves:  6)   1 small eggplant, cut in 1 ½” chunks, and cooked until almost soft 2-3 carrots, cooked 2-3 minutes in the microwave 24 cherry tomatoes 1 small can pineapple chunks 1 can whole olives 24 flat peas, or green beans 24 whole mushrooms, washed 6 potatoes, quartered (pre-cooked, do not go in marinade) 2 medium peppers of all colors, cut in wide strips (do not go in marinade) Marinade 1 ½ cups oil 1-2 tablespoons apple cider vinegar 2 tablespoons tamari 2 tablespoons honey basil, oregano, salt, pepper   Combine all the vegetables and ingredients for the marinade (add eggplant to the marinade while still hot).  Stir and let stand at least 3 hours.             Skewer the vegetables, and baste them with extra marinade as they bake in a 350 degree oven for about 10 minutes.   Optional:  Grated parmesan cheese to sprinkle on top.       All-One Applesauce Cake (Preparation time:  30 minutes) (Serves:  12)   1 ¼ cups applesauce ½ cup honey ¼ cup canola oil 1 egg 2 cups whole wheat pastry flour 1 ½ teaspoons baking soda 2 teaspoons ground cinnamon ½ teaspoon ground nutmeg  ½ cup raisins ¼ cup chopped walnuts   Coat a 9x13-inch dish with nonstick spray.  Combine applesauce, honey, oil, and egg; mix well.             Whisk together flour, baking soda, cinnamon, and nutmeg.  Add to applesauce mixture, and mix until just combined.  Stir in raisins and nuts.             Pour mixture into dish.  Bake at 350 until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes.  Let cool on a wire rack. Frost (optional) with Cream Cheese Frosting.   Charitable Cream Cheese Frosting (Preparation time:  15 minutes) (Serves:  12)   8 oz. cream cheese, softened 2 tablespoons butter, softened 3 tablespoons honey (more to taste) Vanilla yogurt to bring frosting to consistency   Cream the cream cheese, butter, and honey.  Add the vanilla yogurt a little at a time until the desired consistency is reached. Avocado and Jicama Salsa (Preparation time:  20 minutes) (allow 1 hour chilling time) (Serves:  4)   2 ripe avocados, diced 4 ounces jicama, peeled and diced ¼ teaspoon ground ginger 1 large ripe tomato, diced 2 tablespoons sesame oil (or olive oil) 4 tablespoons cilantro, chopped Juice of 2 limes Salt and pepper to taste           Combine the avocado, jicama, ginger, and tomato.  Add lime juice and oil.  Add the cilantro and season with salt and pepper.  Mix well and allow to chill for a least one hour.  Serve separately with chips or use as a salsa.     SACRIFICE Thursday, September 18, 1997                 Breakfast                       Praying Pancakes** and Meditating Maple              Syrup                    Small but FINE [Fruit Cups]                    Ten Lost Tribes Vanilla Yogurt                                   Tea   Dinner                                        Tofu Parmesan a la Haree Om*                     With Noodles as:  The Base                     Sautéed Greens with Pomegranate Seeds*                     Rejoicing Raspberries with                      Resourceful Ricotta Cream Topping*                    Supper                         Kiwi Fruit Cocktail*                    Sentient Stuffed Pitted Dates*                    **Pancake Recipe is on Multigrain Flour Bag – no eggs needed     Tofu Parmesan a la Haree Om (Preparation time:  1 hour) (Serves:  6-8)   2 pounds tofu, cut in slices (widthwise) ¼ cup plus 2 tablespoons olive oil 1 can (28 oz) tomato puree 1 ½ cups water 2 chopped tomatoes, large 2 teaspoons chopped fresh basil 1 teaspoon chopped fresh cilantro 1 teaspoon chopped fresh parsley A sprinkle of fructose ¾ cup finely grated parmesan cheese ½ cup coarsely grated mozzarella cheese ½ cup of walnut pieces               Cook tofu slices in ¼ cup olive oil until browned on both sides.  While the tofu is browning, put about 2 tablespoons of olive oil in another skillet and add the tomato puree.  Cook until oil is absorbed (2-3 minutes).  Add the water, spices, fructose, and chopped tomatoes.  Bring all to a slow boil.  Lower heat and simmer for about 20 minutes. Cover the bottom of a large baking dish with tomato sauce, then a layer of tofu.  Sprinkle the tofu with nuts, a little more sauce, and the cheeses (parmesan and then mozzarella).  Repeat the layering until all ingredients are used. Bake at 350 degrees for 20-35 minutes, until top is lightly browned. Serve over pasta.   Sautéed Greens with Pomegranate Seeds (Preparation time:  15 minutes) (Serves:  6)   1 teaspoon sesame oil 1 large green pepper Pinch of salt (or tamari) 12 collard (or other green) leaves 1/3 cup pomegranate seeds (approximately ½ a pomegranate) 1 tablespoon water               Slice stems of greens into ¼” rounds and leaves coarsely chopped. Heat oil in a heavy skillet over high heat.  Add the collard stems and green peppers, and cook 1 minute.  Add the leaves of the greens, pomegranate seeds, salt, and water, stir fry 2-3 minutes or until greens are wilted. Serve immediately.   Note:  Can replace pomegranate seeds with sweet dried cranberries     Rejoicing Raspberries  With Resourceful Ricotta Cream (Preparation time:  20 minutes) (Serves:  4)   4 ounces whole milk ricotta 1 tablespoon honey (or more to taste) A drop of almond extract 1/8 teaspoon vanilla extract Raspberries 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 some raspberries in custard cups, drizzle with maple syrup and add a dab of ricotta cream.  Top with a strawberry or raspberry.   Note:  Raspberries can be replaced with figs, strawberries, or whatever you like.   Kiwi Fruit Cocktail (Preparation time:  20 minutes) (Prepare bananas for freezer the night before) (Serves:  6)   6 fresh, ripe kiwi fruit, peeled and sliced 2 bananas, peeled and frozen the night before 1 ½ cups apple juice 3 cups coconut-fruit juice blend Strawberry garnish               Break frozen banana into small chunks.  Combine kiwi, banana and juices in blender.  Puree until smooth.              Garnish servings with a fresh strawberry.             Sentient Stuffed Pitted Dates (Preparation time:  20 minutes) (Serves:  6)   12 pitted dates Filling: 3 oz cream cheese ¾-1 tablespoon liquid honey               Cream the cream cheese and add the honey.  When well mixed, stuff the pitted dates with the mixture.       SURRENDERING AND SUBMISSION   Friday, September 19, 1997               Breakfast                                        Contented Cereal(s) with                      Maya-free Milk or Soymilk                     Thirty-Three Virtues Pecan Swirl Toast                     Jelly                     Tea   Dinner                                       Sauté of Zucchini                            Sat-Guru Salad Sampling:                         Blessed Crunchy Cole Slaw*                         Lebanese Tabbouli Salad*                         Garden Potato Salad*                         Solomon’s Spinach Dip*                         [Righteous raw Veggies]   Supper                                             [Lost Tribes Dried Fruit and Nut Plates]   Blessed Crunch Cole Slaw (Preparation time:  20 minutes) (Allow 1 hour to marinate vegetables and blend flavors) (Serves:  8)   ¼ cup cider vinegar 2 tablespoons fructose 1 teaspoon ground or freshly grated ginger ½ teaspoon pepper 1 tablespoon olive oil 4 cups shredded cabbage (red and green) 1 cup shredded carrots ½ cup each, thinly sliced:  celery, red bell peppers, green bell peppers ¼ cup raisins 2 tablespoons minced fresh parsley 1 tablespoon minced fresh ginger               Thoroughly combine vinegar, fructose, ground ginger, pepper, and oil for the dressing.  In another bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley, and ginger.  Add the dressing and gently toss.  Let stand 1 hour to marinate vegetables and blend flavors.   Lebanese Tabbouli Salad (Preparation time:  20 minutes) (Allow 30 minutes to soften bulgur + time to chill) (Serves:  6)   1 ½ cups boiling water 1 tablespoon vegetable broth powder 1 cup wheat bulgur 2 cups minced parsley ½ cup chopped mint ½ teaspoon ground ginger 3 ripe tomatoes, diced ½ cup chopped walnuts (optional) 3 tablespoons olive oil 3 tablespoons lemon juice 1 teaspoon honey Salt and pepper to taste               Pour the boiling water, into which the vegetable broth powder has been dissolved, over the bulgur.  Let stand for 30 minutes, covered, then drain.             Combine bulgur with all other ingredients.   Garden Potato Salad (Preparation time:  30 minutes) (Serves:  6)   6 medium potatoes, scrubbed, cook until barely tender 2 small peppers:  one green, one red, seeded and diced 1 cup minced parsley ¼ cup minced cucumber 1 teaspoon ginger ½ cup olive oil 2-3 tablespoons vinegar Juice from ½ lemon ½ cup parmesan cheese 1 tomato, cut in wedges               Placed the cooked potatoes into a large bowl.  Add the diced peppers, ginger, parsley, and cucumber.             In another bowl, mix the dressing (the oil, vinegar, and lemon juice).  Pour this dressing over the potato salad.  Toss salad with parmesan cheese.             Garnish with tomato wedges.              Solomon’s Spinach Dip (Preparation time:  30 minutes) (30 minutes chilling time) (Serves:  4)   1 10oz package frozen, chopped spinach 1 cup soft-moist yogurt cheese (or kefir cheese) 1 cup plain yogurt ½ cup mayonnaise ½ cup chopped fresh parsley Dash of oregano and basil, to taste 1 teaspoon ginger               Mix all ingredients together.  Cover and refrigerate for about 30 minutes before serving.        PURE CONSCIOUSNESS - Saturday, September 20, 1997             Recommended Fast               Supper                       The Faithful’s Fruit Salad                    Communities of Light Cottage Cheese              Topping                    Yantra Yogurt Topping                    Compassionate Croissants     UNIVERSALISM Sunday, September 21, 1997               Breakfast                       Submissive Scones                     Cream of Wheat with                      Fifteen Commandments Currents                     Papaya Juice                    Dinner                             Mission Specialty Salads*                    Nirvana Nachos with Guacamole Dip*                    Believer’s Black Beans and Rice Tortillas*                    Best is Yet to Come Baklava                    Rejoicing Razzleberry Juice   Supper                            Carrot Juice     Mission Specialty Salads (Preparation time:  30 minutes) (30 minutes chilling time) (Serves as many as you like)   Lettuce Carrots, finely grated Beets, finely grated Cherry and yellow pear tomatoes Artichoke hearts Spanish olives   Toss all ingredients (except the olives) together.  Place olives on top and chill.  Serve with your favorite dressing. Guacamole Dip  (Preparation time:  30 minutes) (30 minutes chilling time) (Serves 4   2 medium avocados, mashed 1 medium to large tomato, chopped 1 tablespoon lemon juice ½ large red bell pepper, finely minced ½ teaspoon chopped fresh cilantro ½ teaspoon ground cumin ½ teaspoon chopped fresh oregano ½ teaspoon chopped fresh parsley ¼ teaspoon salt Yogurt cheese or kefir cheese (optional) Organic tortilla chips               Mix all ingredients together (except yogurt cheese and chips).  Chill for at least 30 minutes.  Serve in small cups on each plate.  Just before serving, place a small amount of yogurt cheese on top of each cup of guacamole, and the tortilla chips around the cup on the plate.     Believer’s Black Beans and Rice Tortilla (Preparation time:  30 minutes) (Serves:  6)   1 cup white or brown rice, cooked in 2 cups water 1 tablespoon butter 2 tablespoons vegetable broth powder 1 tablespoon tamari (½ in rice and ½ in beans) 2 – 15oz cans black beans 1 cup water 1 tablespoon vegetable broth powder 1 bay leaf ½ cup celery Juice of half of large orange (can use orange juice concentrate) salt and pepper to taste ½ teaspoon coriander   Bring the rice, water, butter, broth powder, and ½ tablespoon tamari to a boil.  Lower the heat and simmer, covered, 45 minutes for brown rice or 20 minutes for white rice.  Remove from heat and let sit, covered, for 10 minutes. Drain the beans and rinse well.  Bring the beans, water, broth power, bay leaf, celery, and ½ tablespoon tamari to a point just before boiling.   Lower the heat and simmer for 3 minutes.  Let sit at least 15 minutes.                Just before serving, add to the beans the orange juice, salt, pepper, and coriander.  If there is too much juice, mash some of the beans to thicken the water into a sauce.             Butter a baking dish and place two layers of tortilla on the bottom.  Cover with rice, then beans, then cheese.  Repeat layers to end with cheese.             Can serve with chips, and/or with sliced olives.     PARAVIPRAS Monday, September 22, 1997               Breakfast                     Bagels with Divine Cream Cheese                   Oatmeal with Milk/Soymilk                   Fresh Squeezed Orange Juice   Dinner                     Bagged Lunches for the Mountains:                       Tomato, Avocado, Raisin, & Sprout                       On Pitas with grated cheese & mayonnaise                       Trail Mix                       Carob Raisins                       Apple or Pear                       Ginseng Rush                              Supper                      Soup - cooks choice          PURE CONSCIOUSNESS  Tuesday, September 23, 1997   Recommended Fast               Dinner                              Charismatic Cranberry Raspberry Spinach              Salad*                    Goat Cheese over Fancy Pasta*                    Sweet Peppers with Basil*                    Thy Will Whole Wheat Rolls                    Carrot Cake       Cranberry-Raspberry Spinach Salad (Preparation time:  50 minutes) (30 minutes chilling time) (Serves 6-8)   1 10oz package fresh spinach, washed, stems removed and spinach 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 1/2 of the dressing over the salad.  Reserve the remainder in a separate nonmetal container to place on table or use another day. Goat Cheese over Fancy Pasta (Preparation time:  30 minutes) (Serves 4)   12 ounces spinach fettuccine (or tri-colored spirals) 3 quarts, lightly packed, rinsed, drained, fresh spinach leaves, torn in 2” pieces 3 tablespoons vegetarian chicken broth powder, mixed in 2/3 cup water ½ pound (1 cup) goat cheese (any unsweetened flavor) broken into chunks 2 cups cherry tomatoes (at room temperature), cut into 1/3” slices Salt and pepper               Cook the fettuccine until barely tender to bite, 5 to 6 minutes.  Add spinach and boil until wilted, 30 to 45 seconds.  Drain macaroni and spinach.             While macaroni is cooking, bring the broth power mixture to a boil.  Stir in the goat cheese until melted, and remove from heat.  Add cheese mixture to fettuccine and spinach; mix to coat.  Spoon pasta mixture onto a platter and scatter tomatoes over top.  Season to taste with salt and pepper.   Sweet Peppers with Basil (Preparation time:  20 minutes) (Serves 4)   4 tablespoons olive oil 4 large sweet red peppers, seeded and chopped 1 teaspoon oregano ½ teaspoon salt ¼ teaspoon pepper 4 tablespoons finely chopped fresh basil or  2 teaspoons dried 2 tablespoons lemon juice               In a frying pan, heat the oil.  Stir in the pepper pieces, oregano, salt and pepper.  Sauté over medium heat for about 4 minutes, stirring occasionally.             Stir in the basil and lemon juice.  Remove from heat and serve!