Vegetarian Harvest

The fall is the messenger of coming winter. As the weather becomes cooler, we need more nourishing food to keep a healthy pace. These vegetarian dishes include many of the best-tasting, protein-packed foods. Nuts, cheese, lentils and a host of other natural ingredients all combine to guarantee a well-rounded, healthy meal.

Let's begin with traditional onion soup, so flavorful it could almost serve as a meal in itself. Then take your choice of Broccoli Casserole or Lentil Loaf. Both are extremely simple dishes, yet capable of many variations. Serve with Shelly's special Waldorf salad.

Apples are fresh in season and the opportunity is too good to miss. Apples for Dessert is foolproof, and simple to make. A delicious closing to a dinner worth attending.

ONION SOUP

Easy to make for one person or many.

1 medium onion per person
1 tablespoon or more butter per person
1 heaping tablespoon whole wheat pastry flour per person
tamari soy sauce, salt and pepper to taste

Chop onions in sixteenths. Melt butter in frying pan and saute' onions in butter until light brown.
Now add flour, making sure each piece of onion is covered with the flour mixture. Continue stirring over medium heat until brown. Don't allow flour to stick or burn. (You might have to add a little bit more flour and butter.)
When done, remove from heat and put in a large soup pot, adding 3/4 to 1 cup of water per person.
Continuously stir over high heat until soup comes to a boil. Add tamari soy sauce, salt and pepper. Turn heat down and let simmer for minutes or longer.
Stir occasionally and watch carefully, as the soup can burn easily.

Croutons

Cut 1 slice of bread per person into quarters. Move pieces very quickly in circles in hot buttered frying pan, making sure that butter doesn't burn. About 30 seconds on each side will do. (Croutons should come out crisp and buttery.)

Now pour soup into soup crocks that can go into the oven. Put in 2 croutons, cover with grated cheese and broil until cheese is melted and golden brown. Serve extra croutons on the side.

BROCCOLI CASSEROLE

Goes very well with onion soup.

Wash 1 cup broccoli, chop into medium pieces and add:
1 cup diced tomatoes
½ cup diced almonds
¾ cup grated cheese (smoked Edam is good)
1 cup plain yogurt

Mix all together, grease baking pan, bake in 350° oven for 20 minutes or until broccoli is cooked and cheese brown and melted.
For richer flavor, add more cheese.
Serves 4-6.

LENTIL LOAF

2 cups cooked lentils that are soft but not liquid
2 cups chopped vegetables, raw
(preferably carrots, onions and celery)
1½ cups cheese, any kind, cubed
2 tablespoons butter
2 tablespoons tamari soy sauce
1 teaspoon oregano
1 teaspoon thyme
salt and pepper to taste

Mix all together. Bake in greased loaf pan at 400° for 20 minutes. Serves 6.

SHELLY'S SALAD

Mix:
equal amounts plain yogurt and
homemade mayonnaise*
dash of lemon
dash of vanilla
and add to a salad of lettuce, small pieces of apple, raisins (or dates) and walnuts.

*Homemade mayonnaise

In a blender make 1/3 cup powdered milk twice as thick as called for and gradually blend in 2/3 cup vegetable oil (preferably cold pressed). Add a dash of each of the following spices:

garlic salt
oregano
cayenne pepper

APPLES FOR DESSERT

4 cups ripe apples, sliced
1½ teaspoons cinnamon
2 cups raw rolled oats
½ cup sunflower seeds
½ cup raisins
½ cup chopped walnuts
1 teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon allspice
½ teaspoon salt
1 stick soft butter or margarine
2 cups brown sugar (or less depending on sweetness of apples)

In a saucepan, simmer apples and cinnamon in % cup water until apples are soft (about 10 minutes).
Cream butter and sugar together.
Combine remaining ingredients and add to creamed mixture to make a crumbly topping.
Drain apples and put in an oiled baking pan. Cover with topping and pat down lightly with fingers.
Bake at 350° for 15 minutes until butter bubbles around edges.
May be served with vanilla ice cream. Serve hot or cold.
Serves 12.

And It Is Divine magazine