1 medium celery root, if available
(if not, 3 to 4 celery branches (i.e., pascal))

1 medium parsley root (rarely available; may be omitted)

2 small or one large leek (if not available, use 2 small onions instead)

2 medium onions

garlic to taste
(may also be squeezed raw into the hot soup instead of cooking it)

small amount of parsley

1-1/2 pounds tomatoes (or more, if desired)

1 pound potatoes

Wash and scrub vegetables and cut into slices or 1/2-inch cubes.
Put in large pot, add water to just cover vegetables, bring to a boil,
then cook slowly on low heat for 1-1/2 to 2 hours until all the
vegetables are soft.

3 red bell peppers
6 large tomatoes
1 medium red onion
3 cloves garlic
juice of 1 large lemon
3 tbsp. fresh, chopped mint
flaxseed oil

Bake the peppers and tomatoes whole at 350° F ( 177° C) until somewhat
cooked but still firm. Skin the peppers and tomatoes, chop roughly and
place in a serving dish. Finely slice the onion and very thinly slice the
garlic. Add to the mixture in the dish. Add the lemon and mint. Mix well.
Sprinkle with a little flaxseed oil. 

8 oz. parsnips
8 oz. potatoes
1 onion, finely chopped
2 tbsp. fresh chives, finely chopped
herbs
3-1/2 oz. yogurt
a little grated horseradish ( optional)

Core the parsnips. Peel and coarsely grate the potatoes and parsnips into
a large bowl. Add finely chopped onion, chives, herbs and yogurt. Mix
until well combined. Put the vegetable mixture into a shallow dish and
cover. Bake for 1 hour at 375° F (190° C). Remove the lid and bake a little
longer until it begins to brown and the top is crispy. Serve with a crisp
salad or a vegetable (or both). 

Baked potatoes should be thoroughly washed, not scraped or peeled.
Bake in a low oven at 300° F (149° C) for 2 or 2-1/2 hours or,
alternatively, bake for 50 minutes to 1 hour at 350° F ( 177° C) 

1 baking potato
1 large onion, peeled
beet, diced and cooked
yogurt
dill
1 tsp. flaxseed oil ( optional)

Scrub the potato and place whole into a casserole dish with a large,
peeled onion. Add a little water and bake until both are cooked. Chop
the cooked onion and put into a saucepan with the diced, cooked beet.
Heat through. Split open the potato and fill with the onion and beet
mixture. Mix together the yogurt, dill and flaxseed oil (if using the
flaxseed oil, wait until the potato is no longer steaming) and drizzle
over the top. Serve with a green salad.  

1 baking potato
1 onion
cooked beet
yogurt
dill

Bake the potato in its skin. Slice the onion and cook gently until
beginning to soften. Dice the beet, add to the onion and warm through.
When the potato is cooked, split it open and spoon in the beet mixture.
Top with dollops of yogurt and sprinkle with dill. Serve with a green salad. 

1 lb. tomatoes
1 clove garlic
1 medium onion
bread crumbs (or a handful of rolled oats)
dill
flaxseed oil

Slice the tomatoes and put into a 'baking dish. Crush the garlic, chop the
onion and sprinkle over the tomatoes. Cover with bread crumbs ( or rolled
oats) and bake for about 20 minutes at 325° F (170° C). Just before serving,
sprinkle with dill and flaxseed oil. 

Bake at 300-350° F (149-177° C) or boil beets in their jackets. 

3 beets, cooked and chopped
6 tbsp. yogurt
1 tbsp. fresh chives, snipped
2 tbsp. onion, finely chopped
parsley, finely chopped

Put cooked, chopped beets into a saucepan with the yogurt, chives and
onion and heat gently. Put into serving dish and sprinkle with chopped parsley.  

6 beets
yogurt
2 tsp. horseradish
chives

Cook the beets until tender. Remove the skin and cut into quarters.
Combine the yogurt and horseradish and pour over the beets. Garnish
with chopped chives and serve immediately. 

tomatoes
onions
red (or green) bell pepper, seeded
garlic, crushed
herbs
flaxseed oil

Skin the tomatoes. Slice the tomatoes, onions and peppers. Arrange in layers in
an oven-proof dish. Sprinkle with crushed garlic and herbs.
Cook slowly, then chill and serve cold, adding a little flaxseed oil before
serving. A strange name for a delicious dish!  

1 lb. green cabbage
4 oz. carrots
4 oz. onion
2 sticks celery
dill seeds

Cut the cabbage into quarters. Remove the stalk, the core and any
discolored leaves. Cook the cabbage in a little water in a saucepan
for 10 minutes. Dice the carrots, onion and celery and put into a
large ovenproof dish with very little water. Place the cabbage on top.
Scatter with dill seeds. Bake covered for about 1 hour at 350°F (180°C)
or until the vegetables are tender.  

1 medium head of fennel
1-1/2 lb. tomatoes
1 tbsp. tomato puree
juice of 1/2 orange
herbs
green fennel tops

Cut the fennel into quarters and remove the core. Cook gently for 8-10
minutes. Meanwhile, cook the tomatoes to a pulp and add the tomato
puree, orange juice and herbs. Add the fennel and cook covered for
12- 15 minutes. Garnish with fennel tops and serve. 

Bake in a covered casserole in low oven at 300° F (149° C) with onions
or a small amount of soup stock for 1-2 hours. Serve with tomato sauce. 

2 bunches of broccoli
4-6 cloves garlic
1/2 onion sliced
1/4 tsp. dill
1/4 cup soup stock

Peel the broccoli stems. Put garlic and onion in one pot and cook until
onion becomes translucent. Add cut broccoli crowns and stems, dill and
soup stock. Cook on low heat until broccoli is tender.  

broccoli
green beans
2 pears

Dressing:
lemon juice ( or apple cider vinegar)
flaxseed oil

Gently cook the broccoli and green beans. Allow to cool. Peel and chop
the pears and put in a dish together with the broccoli and beans. Gently
toss in dressing and serve with a baked potato and a mixed green salad. 

butternut squash
1 small onion
yogurt

Peel and core chunks of butternut squash. Place in pan with one small
onion. You will probably not need cooking water as the butternut
squash is a "wet" vegetable. Simmer until done. Mash with enough
yogurt to make smooth.  

1 small cabbage
1 onion
1 dessert apple
4 large tomatoes, skinned
yogurt
bread crumbs
parsley, chopped

Cook the cabbage gently in water until cooked but still crisp. Chop the
onion, apple and skinned tomatoes and cook gently until they form a
thick puree. Shred the cabbage and add to the puree. Turn into a
casserole dish. Mix the yogurt with the bread crumbs and sprinkle over the
top. Top-brown under the broiler to heat a little. Sprinkle with chopped
parsley and serve immediately.  

1 lb. carrots
4 or 5 small leeks
2 medium oranges
handful of raisins

Dice or slice the carrots and slice the leeks. Put into a baking dish with
the raisins. Add the juice of two oranges. Bake in a medium oven at 325°F
(170° C) for 1 to 2 hours until done. If you wish, you can thicken the
orange juice with corn starch to make a sauce. (Organic corn starch may
be used occasionally.) Serve with a baked potato. 

8 oz. tomatoes
1/2 tbsp. chopped fresh sage (or 1/2 tsp. dried sage)
2 medium onions
1 lb. carrots

Slice or chop the tomatoes and put a layer into the bottom of a casserole
dish. Add some sage. Slice the onions and place a layer on top of the
tomatoes. Add another sprinkling of sage. Slice the carrot and place on
top, finishing with a layer of tomato mixed with the last of the sage.
Place the casserole in the oven and bake for 1 hour at 350°F (180°C)
until the carrots are tender. Serve with a mixed green salad and a baked
potato. 

carrots
soup stock
1/2 tsp. honey

Cut off the ends of the carrots and slice. Do not peel or scrape. Stew in a
small amount of soup stock for 45 minutes or until tender. During the last
5 to 10 minutes of stewing, add honey for slight flavoring. 

cauliflower
2-3 tomatoes

Break cauliflower into sections. Add tomatoes, sliced and cut into
chunks. Stew together for approximately 45 minutes (or until tender) on
low heat. 

1 small cauliflower
3 carrots
flaxseed oil

Separate the cauliflower florets, place them in a baking dish with a little
water and cook at 250°F (121°C) for 40 minutes or until soft. When ready,
drain off the water. At the same time, simmer the carrots on low heat with
enough water until they are soft. Blend carrots in blender with the flaxseed
oil. Pour sauce over the cooked cauliflower and place in warm oven at 250-300°F
(121-149°C) (turned off) for 5-10 minutes before serving. 

1/2 onion, sliced
6 medium potatoes
4 carrots
3 large cloves garlic, minced
1 bunch of chard

Cook onions and potatoes in one pot. In another pot, cook carrots and
garlic. When done, puree (with electric blender or food mill) each potful
separately, then mix together. Put chard leaves in very hot water, being
sure not to overcook. Spread each leaf and remove tough center stem.
Place puree in center of each leaf and roll tightly. Display on tray and
serve with tomato sauce made with tomatoes, onion, garlic and small potato,
which have been cooked and pureed.  

1 large ( or 2 small) sweet potatoes
a few cooked small beets, sliced
arugula (or lettuce) leaves

Dressing:
yogurt
lemon juice
flaxseed oil
dill weed, dried or fresh

Cook the sweet potatoes gently in their skins until done. Allow to cool.
Cut into slices and place the sweet potato and beet slices overlapping on
a plate of arugula (or lettuce) leaves. Drizzle on the dressing and serve
immediately.  

Corn may be baked in the husk wrapped in foil. Bake in low oven at 300°F
(149°C) for 1 hour. If husked, place in boiling water for approximately
7 minutes. 

1 or 2 corn cobs
flaxseed oil
parsley, chopped

Leave the corn in its outer leaves and wrap in baking foil. Bake at 350°F
(180°C) for about 1 hour. When cooked, peel back the leaves and allow to
cool. Pour on some flaxseed oil to which some chopped parsley has been
added. Serve as an appetizer or a side dish. 

2 ears of corn
3 stalks of celery
2 carrots
2 zucchinis squash

Husk the corn and cut the kernels off. Slice the other vegetables into
small pieces. Put the corn in a baking dish and add the vegetables. Bake
at 200°F (93°C) for 1 hour.  

2 ears of corn
1 glass of orange juice

Husk the corn, cut off the kernels and put it in a baking dish with a lid.
Bake at 250°F (121°C) until soft (approximately 25-30 minutes). Pour the
corn juice off and add the orange juice. Let set 5 to 10 minutes before
serving. 

3 ears of corn
1 green bell pepper, sliced

Husk corn and cut off the kernels. Put kernels from 2 ears in a blender
and blend. Add the kernels from the third ear to the blended corn. Place
in a baking dish and put the sliced green pepper on top and bake in the
oven at 200-250°F (93-121°C) for 1-1/2 hours. 

10 oz. whole green beans
yogurt
2 oz. onion, finely chopped

Cook the beans gently. Just before the beans are ready, gently heat the
yogurt with the chopped onion. Put the beans into a warm serving dish
and pour on the yogurt dressing. 

white cabbage
1 small onion
2 tbsp. yogurt
1 tsp. dried dill tops, chopped (or crushed dill seeds)

Shred the cabbage and chop the onion. Add a little water to cook. When
cooked and tender, add the yogurt mixed with the dill tops (or seeds). 

soup stock
1 onion, chopped
1 eggplant, sliced
2 tomatoes, sliced and skinned

Put some soup stock in bottom oflarge covered baking dish. Add onion,
eggplant and tomatoes in layers. Cover and bake in a low oven at 300°F
(149°C) for 2 hours.  

1 large onion
1 large eggplant
1 large firm, ripe tomato
thyme and marjoram
1 small clove garlic, chopped

Slice the onion into rings and cook gently in a thick-bottomed saucepan
while preparing the other ingredients. Cut eggplant into 4 or 5 lengthwise
slices, stopping 3/4 inch from either end. Slice the tomato into twice as
many slices as there are cuts in the eggplant. Arrange the eggplant on top
of the onions in a fan shape, and fill the cuts with the tomato slices.
Sprinkle with herbs and chopped garlic. Cover and cook gently, on top of
the stove, or bake gently in a low oven at 300°F (149°C) until the eggplant
is soft. 

1 eggplant
1 small onion
parsley
2 tomatoes
1-1/2 tbap. vinegar
a little flaxseed oil

Bake the eggplant for about 1 hour at 350°F (180°C). Chop the onion
and parsley and slice the tomatoes. Combine with the cooked eggplant.
Add the vinegar and flaxseed oil. 

1 eggplant, cut into cubes
2 onions, chopped
3 tomatoes, peeled and chopped

Combine all ingredients in a stew pot. Stew approximately 30 minutes
(until tender). Do not add water.  

potatoes
flaxseed oil
garlic, crushed

Cut the potatoes into slices, not quite through to the base. Put into a
casserole dish with only enough water to cover the bottom. Cook in the
top of the oven at 325°F (170°C) for 1-1/2 to 2 hours or at 350°F (180°C),
for 1 hour. Mix together the flaxseed oil and crushed garlic. Put the
potatoes onto a serving dish and, when slightly cooled, pour on the
dressing. Serve immediately. 

1 fennel bulb
1 large tomato, cut into 1/4-inch slices
2-3 cloves garlic, peeled and sliced thinly

Cut off stalks and leaves from fennel. Slice bulb in half lengthwise to
give two flat halves. Rinse under running water to remove sand and put
them in a baking dish with cut side up. Cover halves with tomato slices
and place garlic slices on top of tomatoes. Cover the dish and bake at
250°F (121°C) for 1 to 2 hours. Serve with a baked potato and a salad of
grated carrots on a bed of pretty greens. 

1 large head broccoli (or 3-1/2 cups sliced green beans)
1 small onion, diced
1 clove garlic, minced
1 medium sweet red (or yellow) bell pepper, cut in strips
2 tsp. lemon juice ( optional)
1/4 tsp. dried (or 1 tsp. fresh) dill weed

Select dark green head of broccoli with no yellowing. Cut into spears,
peeling tougher stalks at base. Place onion and garlic in pot. Cover and
stew on low flame for 45 minutes or until tender. Add pepper strips for
the last 20 to 25 minutes of cooking. Add lemon juice just before serving
(lemon will discolor broccoli if added during cooking). Sprinkle vegetables
with dill and serve.  

French beans (green beans)
small onion, chopped
flaxseed oil
apple cider vinegar (or lemon juice)
parsley
chives

Cook the beans gently until just tender. Drain and add the chopped onion.
Put into a serving dish and toss in the flaxseed oil and apple cider
vinegar (or lemon juice). Add herbs and serve.  

4 oz. raisins
4 oz. dried apricots, chopped
1 small red cabbage
2 dessert apples, cored and chopped
apple cider vinegar
a little sugar

Presoak the raisins and apricots (soak overnight in cold water, or pour
boiling water over them and leave for a couple of hours until plump).
Shred the red cabbage and sweat in a little water until slightly softened.
Add raisins, chopped apricots and cored, chopped dessert apples. Toss in
apple cider vinegar, to which a little water and sugar have been added.
Pile into a bowl and serve with a baked potato. 

Topping:
1 lb. potatoes
12 oz. celery root (or sweet potato or onion)

Peel the potato and other vegetable and cut into small chunks. Add
water but only about 1/2 to 2/3 the height of the vegetables. Bring to a
boil and reduce to a simmer. Cook slowly until all the water is gone and
the vegetables are soft, and mash. If there is a little water left in the pan,
beat it into the mash mixture.

Filling:
1 small onion (or a few shallots)
2 cloves garlic, crushed
8 oz. carrots, sliced, or chipped or diced (but not diced too thickly)
8 oz. zucchini, cut into half slices, not too thin
8 oz. leeks, trimmed and sliced
2 tomatoes, skinned and chopped
1-2 tbsp. chopped parsley
herbs to taste
2 oz. bread crumbs

Prepare vegetables and put them into a saucepan in the order listed
above. Cook the vegetables very gently. You may need to use a simmer
plate. This could take 1 to 1-1/2 hours. Prepare topping and bread
crumbs. When vegetables are cooked, stir in bread crumbs and pour the
mixture into a pie plate. Top with mashed potatoes. Drag a fork over the
top to decorate and bake for about 45 to 60 minutes at 350°F (180°C).
Place pie plate on baking sheet in case of leakage. Serve with green
vegetables and salad.
Variations: Change the contents of the pie by adding green beans,
peas and/or corn when in season. Jerusalem artichokes would be also
good. You could leave the leeks out of the pie and puree them (with
electric blender or food mill) to add to the topping instead of the sweet
potato, onion or celery root.  

1 baking potato

Cut a baking potato in half (or, if very large, into quarters). Score across
the cut surface with a knife. Put into a casserole dish with a little water
to just cover the bottom. Put lid on and bake in a hot oven at 400-425°F
(204-218°C) for 1 hour. Before serving, remove the lid and leave to
slightly brown. 

9 large beets

Scrub beets and boil in 2 to 3 inches of water until tender for 1 to 1-1/2
hours. Add more water if needed. Peel in cold water. Slice or cut into
bite-sized pieces.

Glaze:
2/3 cup fresh orange juice
1 tsp. cornstarch
1-1/2 tsp. apple cider vinegar
1 tsp. honey (or sugar)

Combine ingredients for glaze. Cook over low flame until thick. Add
beets and mix well.
Variation: Use 1/2 cup apple juice and 3 tsp. lemon juice in place of
orange juice. 

8 oz. carrots
8 oz. turnips

Dressing:
1 tbsp. lemon juice
1 clove garlic, crushed
flaxseed oil

Gently cook the carrots and turnips. Cut into thin slices and put into a
serving dish. Pour on the dressing and garnish with cilantro or dill. 

1 lb. carrots
1 tsp. sugar a little water
1 tbsp. lemon juice
mint
rosemary
parsley
flaxseed oil

Gently cook the carrots whole. When beginning to soften, remove from
pan and cut into 2-inch sticks. Return to the saucepan with the sugar
and a little water. Heat until the sugar is dissolved, the water has been
absorbed and the carrots are cooked. Add the lemon juice and herbs and
heat for an additional 2 minutes. Place on a warm serving dish, add
flaxseed oil and serve immediately. 

1 lb. carrots
1 tbsp. sugar
juice of 1/2 orange
flaxseed oil

Gently cook the carrots whole. When beginning to soften, remove from
the pan and cut into 2-inch sticks. Return to the saucepan with the sugar
and orange juice. Heat until the sugar has been dissolved and the orange
juice absorbed. Turn onto platter, add flaxseed oil and serve.  

1 lb. fine green beans

Sauce:
1 medium onion
2 cloves garlic
1 lb. tomatoes, roughly chopped
1 tsp. honey
herbs

Cut ends off the beans, cook until just tender and drain. To make the
sauce, chop the onion and crush the garlic. Cook them both in a little
water until just tender. When the onion is soft, add the roughly chopped
tomatoes and bring to a boil. Simmer gently until sauce becomes fairy
thick. Stir in the honey and herbs. Add the beans and allow to cool.
Serve at room temperature.  

4 leaves of green chard
2 carrots
1/4 head broccoli
1/4 head cauliflower
2 small zucchini squash
1 ear of corn ( cut kernels off)
1/2 cup uncooked rice

Sauce:

1-1/2 tomatoes
2 cloves garlic

Put the chard leaves in hot water long enough to wilt them so they will
bend. Cut the broccoli, cauliflower, squash and corn into small pieces
and put them in a pan with a little water to simmer. When cooked,
drain the water off. Make a sauce in the blender with the tomatoes and
garlic, and pour this sauce on top of the vegetables and uncooked rice.
Place some of the vegetables/rice mixture in the center of each leaf and
roll them up. Put these in a baking dish with a lid and bake in the oven
at 250°F (121°C) for 1 to 1-1/2 hours. 

2-4 green peppers, sliced
2-4 onions, sliced

Stew in tightly covered pot for approximately 30 minutes. Do not add water. 

1 eggplant
garlic
parsley, chopped
lemon (or lime) juice

Slice the eggplant lengthwise. Heat a griddle pan (preferably a "ridged"
pan). When the pan is hot, turn down the heat, place the slices of
eggplant on the griddle and allow them to cook slowly. Turn over the slices
and repeat. Before serving, squeeze garlic over the slices, sprinkle with
chopped parsley and drizzle lemon (or lime) juice over them. This is a good
main course for lunch served with new potatoes.
Variations: You can do the same thing with large slices of peppers,
halves of onions or zucchini halved lengthwise.  

1 lb. potatoes
1 small leek
fine oats (put some regular rolled oats in the blender)

Parboil the potatoes in their skins until they are hot through and just
beginning to soften. Very thinly slice the leek ( using the white section
only). Peel the potatoes and coarsely grate them. Mix in the leek. Put
into a shallow baking dish (sprinkled at the bottom with fine oats to
prevent sticking). Cook on the top shelf of the oven at 350°F (180°C) until
beginning to show signs of browning. (Don't leave it for too long or it
will dry out.) Serve with either cooked vegetables or a green salad and
tomatoes.  

1 lb. leeks (or zucchini)
3 tomatoes, chopped (optional)
juice of 1 lemon
bay leaf
thyme
coriander seeds

Slice the leeks (or zucchini) into l-inch pieces. Cook gently with
chopped tomatoes (if used), lemon juice, bay leaf, thyme and coriander
seeds. Serve hot or cold.  

1 large onion
1 clove garlic
1/2 cup soup stock
1 cup fresh lima beans
3 cups zucchini
4 medium tomatoes
1/2 tsp. cornstarch
4 sprigs fresh parsley
dash of thyme ( or sage, or a pinch of dried parsley)

Mix together all ingredients except herbs. Simmer about 15 minutes
(until tender). Thicken with cornstarch mixed with a little water.
Just before serving, add herbs. 

1 lb. potatoes
1 large onion
2 tbsp. of water
flaxseed oil
garlic, crushed

Thickly slice the potatoes and onion. Arrange the potato slices in an
oven-proof dish with a slice of onion between each potato slice. Pour on
the water. Bake in oven at 300-350°F (149-177°C) until well done and
beginning to brown. Allow to cool slightly, then pour on the flaxseed oil
and crushed garlic. Serve immediately.  

carrots
potatoes

Cook the carrots and potatoes gently until just tender. Mash them and
pile into an oven-proof dish. Decorate with diagonal fork marks and put
into a hot oven at 400-425°F (204-218°C) to brown.

potatoes
1 small onion
yogurt

Peel and cube potatoes. Place in pan with one small onion and enough
water to bring to a boil. Simmer until done (when there is no water left).
Mash with enough yogurt to make smooth.

1 bunch green ( or red) chard
4-5 tbsp. water (or soup stock)
3 large ( or 4 medium) potatoes
6-8 oz. yogurt

Shred the chard and put in pan. Add water ( or soup stock) and start to
boil. When boiling, turn down to simmer. Meanwhile, peel potatoes,
cube and place on top of the chard. Let simmer until potatoes are soft
and done. Remove any remaining water and add yogurt. Mash all together.
Add a little more yogurt if the mixture is too dry.
Variation: The same recipe can be used with kale. When using kale,
strip out central stems before shredding into pan. 

potatoes, peeled and cut into pieces
onion, peeled and chopped small

Place potatoes and onions in a pot. Add just enough water to reach the
vegetables half-way up. Cover, bring to boil and simmer until potatoes
are cooked. (Most of the cooking water will probably be gone.) Mash
potatoes and onions using some (or all) of the cooking water. If not
enough moisture, add some soup stock.
Variations: Add any herb of your choice, finely chopped. Parsley is
very good; mint and dill will also work 

potatoes

Cut the potatoes like French fries (or in small cubes, or in thin slices)
and brown on an oven tray in the oven. They will brown at a surprisingly
low heat (300°F or 149°C), if left in long enough. Depending on the variety
of potato, they can brown very quickly and puff up at hi heat (425°F or 218°C).
They can also be browned under the broiler, but watch them to avoid burning.
This is meant to be an occasional treat! 

potatoes
parsley, chopped
flaxseed oil

Boil several potatoes in their skins until done. Remove the peel and roll
in some chopped parsley after slightly brushing with flaxseed oil. 

1 lb. parsnips
1 lb. sweet potatoes
sprig of fresh rosemary

Cut the parsnips and sweet potatoes into wedges, leaving the skins
intact. Put into a baking dish with a little water to cover the bottom.
Add a sprig of rosemary. Cover and bake in a medium oven at 325°F (170°C)
until just cooked. Serve with a baked potato.  

new potatoes
tomatoes
fresh rosemary sprigs
garlic

Bake new potatoes in a covered dish at 300-350°F (149-177°C) with
chopped or sliced tomatoes, fresh rosemary sprigs and plenty of garlic.
Serve with lemon wedges and a green salad.  

2 tomatoes
2 red bell peppers
2 cloves garlic, sliced
herbs

Skin the tomatoes. Halve the peppers and remove the seeds (but not the
stalks). Place the peppers skin-side down in a baking dish. Place slices of
garlic inside each pepper half and top each with half a skinned tomato.
Bake covered at 350°F (180°C) until tender and sweet (about 1 hour).
Serve hot or cold, sprinkled with herbs. 

1 small to medium onion
1 small to medium celery root, scrubbed (and, if necessary, peeled)
1 medium potato, scrubbed

Slice all the ingredients thinly. Arrange in layers ( onion, celery root and,
potato) in a small scuffle dish. Add a very little amount of water. Bake for
1-1/2 to 2 hours at 325°F (170°C). The top layer will get crisp while the lower
layers should be soft. Serve with green vegetable of your choice and a salad.  

1 lb. potatoes
1 large carrot
1 green bell pepper
1 stick of celery
fine oats (put some regular rolled oats in the blender)

Parboil the potatoes in their skins until they are hot through and just
beginning to soften. Put through the food mill. (This will also get rid of
the skin.) Cut carrot into thin matchsticks. Chop the green pepper and
celery. Add these to the potato puree and form into small cakes. Coat
with oats and bake in the oven at 325°F (170°C) on a baking sheet sprinkled
with fine oats to prevent sticking. 

6-8 small (or 4-5 large carrots) carrots
3 medium (or 2 large) potatoes
1 large onion
3-4 tbsp. of soup stock

Slice carrots into pan. Peel and slice potatoes and chop onion. Add all
together in pan with soup stock. Let simmer until done, adding a bit
more soup stock, if necessary. When done, no liquid should remain in pan.  

onion, cooked
l lb. potatoes
garlic, crushed
yogurt
parsley, finely chopped

Sweat the onions in a covered saucepan over very low heat for
approximately 1 hour. Using a 10-inch flan (or quiche) tin with at
least l-inch sides, place a layer of sweated onions on the bottom of
the tin. Sprinkle with a little water to stop the onions from
sticking. Very thinly slice the potatoes and layer them in the dish
on top of the onions. Sprinkle with crushed garlic and some of the
yogurt. Add an additional two layers, again sprinkling with garlic
and yogurt. Press down each layer and make sure the potatoes overlap
each other very slightly so there are no spaces. Cover the dish
(e.g., by using a base from a larger, loose-bottomed cake tin). Bake
at 350°F (180°C) for about 1 to 1 to 1-1/2 hours or until the potatoes
feel soft when pierced with a knife. Check the potatoes while cooking;
if they look too dry, add a little more yogurt. To serve, turn the
potato cake out of its dish and sprinkle with finely chopped parsley. 

baking potato

Take a baking potato and cut it into 1/2-inch slices. Place the slices on
the oven rack and, without any addition, bake at high heat (425°F (218°C))
to puff. Turn over and lower heat to 325°F (163°C) with oven door cracked
open. Bake for another 20 minutes. The slices puff up and become crisp and
tasty, almost like fried potatoes. Done when shiny brown on both sides.
This is marginal food, so eat it occasionally. 

1 lb. small new potatoes
large sprig of mint
1 tbsp. fresh parsley

Dressing:
4 oz. yogurt
a little flaxseed oil
2 cloves garlic, crushed

Scrub the potatoes and put in a saucepan with a little water. Gently
simmer until cooked but still firm. While the potatoes are still hot,
slice them and put into a warm dish. Pour over the dressing. Finish by
sprinkling fresh chopped mint and parsley. 

potatoes
flaxseed oil

Cut potatoes in half lengthwise and score cut surfaces with diagonal
lines crossing each other (like lattice work). They will cook in about half
the time (about 50 minutes) in the oven at 300-350°F (149-177°C);
when cool enough, the surfaces can be coated with flaxseed oil.  

2 medium tomatoes
1 clove garlic, crushed
1/4 to 1/2 tsp. sugar (optional)
1 medium zucchini

Slice the tomatoes and place in the bottom of a saucepan, along with the
crushed garlic and sugar (if using). Slice the zucchini and place on top.
Set on a gentle heat. When the tomatoes begin to cook, stir, cover and
cook for about 20 minutes. 

8 oz. onions
8 oz. green/red/yellow bell peppers
8 oz. eggplant
4 tomatoes
1 clove garlic
2 tsp. apple cider vinegar
marjoram

Slice the onions and place in a baking dish. Seed and thinly slice the
peppers. Add to the dish. Cut the eggplants in quarters lengthwise and
then into 1/4-inch slices and add. Chop the tomatoes and finely chop
the garlic clove. Add to the dish together with the apple cider vinegar
and a sprinkling of marjoram. Cook very gently in the oven at 325°F
(170°C) until well done. Can also be cooked on top of the stove. 

1/2 red cabbage, shredded
3 tsp. vinegar
3 large onions, chopped
2 bay leaves
a little soup stock
3 apples, peeled and grated
1 tsp. sugar

Combine cabbage, vinegar, onions, bay leaves and soup stock in a pan.
Stew over low heat for approximately 1 hour. At the 1/2-hour mark, add
apples and sugar.  

medium red cabbage
apples (cooking or green)
juice of 1 orange
apple cider vinegar
maple syrup

Shred the red cabbage and slice the apple. Place layers of red cabbage
and apple in a casserole dish. Pour over the orange juice, apple cider
vinegar and maple syrup. Cover with a tight-fitting lid and bake at 350°F
(180°C) for about 1-1/2 hours or until tender. Stir and serve. Almost
better as a reheated leftover!  

1 red kuri squash
1 tbsp. water
1 small sweet potato, cooked
1 small zucchini, cooked
1 red (or green) bell pepper, cooked
1 tomato, peeled
onion (or garlic) powder
fresh herbs

Cut the red kuri squash in half. This is easily done with a very sharp,
pointed knife. Scoop out the seeds, leaving the rest of the red flesh
intact. Stand upright in an oven-proof dish to which the water has been
added. Cover and bake at 300-350°F (149-177°C) until cooked (about 30
minutes; test by inserting a knife into the flesh). If there is enough
room, the other vegetables could be cooked in the same dish. Otherwise,
bake them in a separate dish in the same way, or cook them gently on
top of the stove in a saucepan. When cooked, pile the vegetables into the
squash halves. Sprinkle with onion (or garlic) powder or fresh herbs.
Serve with a colorful mixed salad.  

1 lb. small zucchini
2 red bell peppers
yogurt
3 tbsp. mint, roughly chopped

Dressing:
2 tbsp. lemon juice
2 cloves garlic, crushed
flaxseed oil

Cut the ends off the zucchini and cut in half lengthwise. Seed the peppers
and cut into quarters. Put the zucchini and peppers skin-side up on a baking
tray. Bake in oven at 325°F (170°C) for about 1/2 hour. When cooked and
tender, cool slightly and cut into 1-inch lengths. Put into a serving dish,
pour on the dressing and add the chopped mint. Serve with a smattering of
cottage cheese (unsalted and uncreamed or fat-free).  

chard leaves
green onions
snow peas
asparagus
broccoli
julienne of carrots
red chard items

Set aside the chard leaves. Gently cook the green onions, snow peas,
asparagus, broccoli, carrots and red chard stems in very little water and
then chop them. Blanch the chard leaves. Fill with the cooked vegetable
medley and form into "packets." Cook briefly in the oven at 300-350°F
(149-177°C) for a few minutes until heated through. Serve hot or cold.  

1 small onion
8 oz. potatoes
4 oz. carrots
4 oz. swede (rutabaga)
dill

Thinly slice the onion and cook by "sweating" in a little water. Meanwhile,
gently cook the potatoes, carrots and swede (rutabaga). Drain thoroughly
and, when cool enough to handle, coarsely grate into a bowl. Stir in the
softened onion and dill. Put the mixture into an oven-proof dish. Bake for
about 1/2 hour in the top of the oven at 350°F (180°C) or until cooked and
slightly browning. Serve immediately.  

4 medium sweet potatoes
juice of 1 orange
a little sugar
flaxseed oil

Cook the sweet potatoes in their skins until just cooked. Allow to cool
slightly, then cut into cubes. Put orange juice and sugar into a saucepan
with the sweet potatoes. Heat gently but don't let the mixture boil. Put
into a serving dish and allow to cool a little. Add the flaxseed oil, toss
and serve immediately with fresh parsley (or chives) and a green salad. 

1 onion
potatoes
tomato, sliced
marjoram and/or thyme

Place a whole chopped onion in the bottom of a glass baking dish. Slice
potatoes and place one layer on top of the onion. Add a layer of sliced
tomato on top, then another layer of sliced or chopped onion. Sprinkle
with a dash of marjoram and/or thyme and bake in a low oven at 300°F
(149°C) for 1 to 2 hours or until done.  

1 lb. potatoes
1 small onion
1 clove garlic
yogurt

Cook the potatoes gently until just cooked but firm. Slice thinly. Finely
chop the onion and garlic. Arrange the slices of potato, layered with
onion and garlic, in a pie dish. Pour over the yogurt and bake at 350°F
(180°C) for 1 to 1-1/2 hours or until well cooked and beginning to brown
on top.  

spinach
onions, chopped

After cutting off roots, wash spinach 3 to 4 times. Put in large, tightly
covered pot that has a layer of chopped onions on the bottom of the pan.
Do not add water. Stew over a low flame until spinach wilts. Pour off
excess juice. Serve chopped with slice of lemon. 

spinach ( or chard)
lemon grass
sprig of rosemary
allspice ( optional)

Cook the spinach ( or chard) with some lemon grass and a sprig of
rosemary. Add a pinch of allspice, if desired. Thinly cut the ribs of
the spinach ( or chard) and cook the leaves. Serve with tomato sauce. 

1 eggplant
4 oz. tomatoes
1 medium onion
1 clove garlic, crushed
1 tbsp. fresh chopped parsley

Place the whole eggplant in a large saucepan and cover with boiling
water. Let stand for 10 minutes, then plunge into cold water.
Meanwhile, in another saucepan, very gently cook the tomatoes for 5 minutes.
Press through sieve to get rid of the skins and set aside the pulp. Cut the
cooled eggplants in half lengthwise. Scoop out the pulp, leaving a 1/2-inch
thick outer shell. Chop the eggplant pulp and set aside. Place the eggplant
shells in a shallow baking dish with just a little water in the bottom to
prevent sticking. Bake for 30 minutes at 350°F (180°C). Saute onion and
crushed garlic in a small amount of boiling water until tender. Stir in the
parsley. Add the sieved tomato pulp and chopped eggplant pulp, and cook for
20 minutes on moderate heat until it thickens. Spoon this mixture into the
cooked eggplant shells. Keep warm in the oven until serving, or leave to cool
and serve cold.  

1 zucchini
1 eggplant
2 small onions, chopped
garlic, crushed
marjoram
1 green (or red) bell pepper
soup stock

Cut the zucchini and eggplant in half, scoop out the pulp of the eggplant
(carefully leaving a shell) and cook with the onion, crushed garlic and
marjoram. Cut the peppers in half and take out the seeds. Stuff the
eggplant, zucchini and peppers with the mixture and put in a shallow baking
dish on a layer of onion rings. Bake at 300-350°F (149-177°C) until the
pepper is done. Add a little soup stock if the dish seems to be getting dry.
Serve with tomato sauce.  

red (or green) bell pepper
leftover mixed, chopped vegetables
tomatoes, sliced

Halve the pepper and seed it. Place it open-side up in an oven-proof
dish. Stuff leftover mixed, chopped vegetables into pepper halves. Place
slices of tomato over the top. Cook at 350°F (180°C) for 40 to 50 minutes
or until the pepper is soft. Serve with broccoli or another very green
vegetable.
Variation: For a change from baked potato, serve with "Potato Puffs". 

3-4 acorn squash
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1-1/4 cup cooked brown rice
1/2 cup lentils sprouted
1/4 cup raisins (or chopped prunes), presoaked and drained
3 tsp. fresh parsley, minced
1/2 tsp. rubbed sage
1/2 tsp. thyme
1 large clove garlic, crushed

Slice squash lengthwise and remove seeds. Presoak raisins (or chopped
prunes) (soak overnight in cold water, or pour boiling water over them
and leave for a couple of hours until plump) and add. Combine remaining
ingredients and fill squash halves. Cover and bake at 300-325°F
(149-163°C) for 1-1/2 hours or until squash is tender. Delicious with
carrot sauce in "Cauliflower and Carrot Sauce".
Variation: For a delicious mild flavor, try using 6-8 whole garlic
cloves. Crushing the fresh garlic releases its strong aromatic oils,
whereas using it uncut imparts a mild taste. 

8 oz. sweet potatoes
2 eating apples, sliced
a little water
a little sugar
allspice ( optional)

Cook the sweet potatoes gently in their skins until just cooked. Allow
to cool. Slice and put into a baking dish alternating with layers of
apple. Over each layer, sprinkle some water and a little sugar (and
allspice, if using). Bake at 300-350°F (149-177°C) covered for 20
minutes, then remove cover and bake for an additional 10 minutes.
Serve as a main dish with a salad (if omitting the allspice) or as a
dessert (if using allspice). 

1 large (or 2 small) cooking apples
a few slices of leek
1 small onion
1 small sweet potato
1 small parsnip
bay leaf
1 tomato
1 large clove garlic
thyme
1 small zucchini, sliced

Peel and slice the apple, and arrange half the slices in the bottom of a
casserole dish. Slice the leek and arrange on top of the apple. Peel and
slice the onion and add a layer. Slice the sweet potato, core and chop the
parsnip and add a further layer, intermingling with the rest of the apple
slices. Put a bay leaf in the middle of the casserole. Skin the tomato and
slice, adding a further layer to the casserole. Crush the garlic and
sprinkle over the tomato with the thyme and add a layer of sliced zucchini.
Cover and bake in the oven at 350°F (180°C) for 1-1/2 to 2 hours. 

onions
tomatoes
leeks
potatoes
zucchinis
peppers
carrots

Using a heavy saucepan with a tight-fitting lid, slice a layer of either
onions, tomatoes or leeks (or all three) and put layer in the bottom of
the pan. Take an assortment of sliced, chopped or cubed vegetables and
put in layers until about 3/4 full. Add a little water if needed. Cook
gently for 45 minutes or until done.  

sweet potato
parsnip
swede (rutabaga)
celery root
celery stalks
fennel root
tomatoes
Brussels sprouts
bay leaves
water (or soup stock)
fresh parsley, chopped

Chop, slice or dice any or all of the above ingredients (with the
exception of the Brussels sprouts and parsley). Put into a large casserole
dish with the bay leaves and very little water (or soup stock) to stop the
vegetables from sticking. Cover and cook slowly at 325°F (170°C) for 1-1/2
hours. Trim and halve the Brussels sprouts, add to the casserole and
continue to cook for another 1/2 hour. Sprinkle with fresh, chopped parsley
just before serving. 

1 lb. zucchini
1 lb. potatoes
2 medium onions
2 cloves garlic
10 oz. yogurt
fresh parsley, chopped

Finely slice the zucchini, potatoes and onions. Place alternate layers of
zucchini, potatoes and onions in a casserole dish, adding a sprinkling of
crushed garlic between the layers. Cook in the oven at 300-350°F (149-177°C)
for about 1-1/2 hours. Meanwhile, crush the second garlic clove and add to
the yogurt. When the dish is cooked, remove from the oven and spread the
yogurt mixture on top. Sprinkle chopped fresh parsley over the top and
serve immediately.  

1 lb. zucchini
3 tbsp. parsley
2 cloves garlic
juice of 1 lemon
flaxseed oil

Chop both ends off the zucchinis and cook whole. While they are cooking,
finely chop the parsley and crush the garlic. Mix with the lemon juice
and flaxseed oil. Put into a serving bowl. When the zucchinis are cooked,
halve lengthwise (if small) or slice thickly (if large). While still hot,
add to the serving bowl and toss in the mixture. Serve immediately with
oven-roasted bell peppers, a baked potato and a green salad.  

4 small zucchinis
2 tbsp. apple cider vinegar
2 tbsp. water
2 tbsp. chopped mint

Cook the zucchinis gently until just cooked but firm. Cut both ends off,
then cut diagonally into thin slices. Put into a small casserole dish. Mix
the apple cider vinegar, water and chopped mint and pour over the sliced
zucchini. Bake gently in the oven at 300°F (149°C) until warmed through.
Cool and serve with a baked potato and a green salad. 

Future recipe