Cook pasta per package directions, rinse, drain and set aside. To prepare the sauce, heat the oil in a medium skillet and saute the onions and garlic for 1 to 2 minutes. Add the mushrooms and 1/4 tsp sea salt. Saute for 2 to 3 minutes until liquid releases from the mushrooms. Add the flour and stir to coat the vegetables. Combine water and Edensoy, mix, and slowly add to the skillet, stirring constantly to prevent lumping. Reduce the heat to low and simmer, stirring frequently until the sauce is thick, about 5 to 7 minutes. Add the salt and pepper, simmer 5 min. Mix in pasta and serve garnished with parsley and roasted red peppers.

Heat the olive oil for the sauce in a medium saucepan and saut� the onions for 1 to 2 minutes. Drain maitake and reserve soaking water. Add all remaining ingredients except the shoyu and pasta. Cover, bring almost to a boil, reduce the heat to medium-low ,and simmer for about 30 to 35 minutes. Add the shoyu and simmer another 5 minutes. While the sauce is cooking, cook the pasta as package directs. When done, remove, drain and serve with sauce.

Place spinach in a salad bowl and toss with pumpkin seeds and cranberries. To prepare the dressing, place all remaining ingredients in a blender and blend or whisk in a small bowl. Drizzle over the salad.

Heat the oil in a large skillet and saut� the collard stems for 1 minute. Add the collard greens and sea salt. Saut� another 4 to 5 minutes. Add the cranberries and saut� another 1 to 2 minutes until the greens are tender. (If using dried cherries, coarsely chop before adding.) Remove from heat, sprinkle lemon juice over and toss in the almonds. Place in a serving bowl.

Place the rice flakes in a food processor or blender and pulse once or twice. Pour into a medium mixing bowl. Place the garbanzo beans in a food processor or blender and puree until creamy. Place in the mixing bowl. Add the rice and garbanzo beans and mix thoroughly. Let sit 15 minutes. Take about 3 tablespoons of the mix at a time and roll into 1 1/2" diameter balls and flatten balls slightly. Place on a try or plate. Heat oil in a deep fryer or heavy pot. Add several falafel to the oil at a time and deep fry until golden brown. Do not overfill as it will lower the oil temperature, creating soggy falafel. Remove and drain on paper towels. Repeat until all falafel are fried. Heat the pita bead in a 350� F. oven until warm. Remove and slice into wedges. Arrange equal amounts of lettuce, cucumber, tomato, and carrot on each serving plate. Place several slices of pita on each plate and 3 falafel. Spoon the tahini lemon sauce over each salad and serve. Yields: Approximately 16 falafel

Place the rice and beans in a mixing bowl. Remove the tops from the peppers and discard the seeds. Blanch the whole peppers and tops in a pot of boiling water for 5 minutes. Remove and drain. Heat the oil in a medium skillet and saut� the onion for 3 to 4 minutes. Add the sweet corn and saut� 1 to 2 minutes. Place onions and corn in the mixing bowl with the rice. Add the drained tomatoes and mix thoroughly. Preheat the oven to 350� F. Stuff each pepper with the rice mixture and place in a casserole dish. Place the tops on the peppers. Combine reserved diced tomato liquid, crushed tomatoes, water, and salt. Pour into the baking dish. Cover the dish and bake for 45 minutes to 1 hour or until the peppers are tender. Remove tops the last 15 minutes to brown. Spoon some of the tomato sauce over the peppers before serving.

Remove the core of the cabbage by cutting deeply around the base of the cabbage with a paring knife and discard. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage in the water, cover and boil 7 to 10 minutes. Remove the cabbage from the water and cool under cold water. Peel off 12 whole leaves from the cabbage. With a paring knife or vegetable peeler shave off the thickest part of the cabbage stem at the base of each leaf, so that they are similar in thickness to the rest of the leaf or cut and remove the thick section. Set aside. Saut� the onions in the oil for 2 to 3 minutes and place in a mixing bowl with the rice and beans. Mix thoroughly. Take about 1/4 to 1/3 cup of the rice filling and place it in the center of a cabbage leaf. Fold the right and left edges of the leaf in toward the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf. Repeat until all leaves are stuffed. Place the stuffed cabbage in a 6 - 8 quart heavy pot. Mix the crushed tomatoes, water and sea salt together and pour over the cabbage. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 45 minutes to 1 hour or until tender, occasionally spooning the tomato sauce over the cabbage to keep it moist. When tender, place the stuffed cabbage in a serving dish, pour the tomato sauce over, and serve. NOTE: This dish can be baked in a 350� F. oven for 1 hour or until tender instead of boiling. Periodically check to make sure it doesn't dry out. More tomato/water can be added if needed. Yields: 12 cabbage rolls; 2 per person

Place the rice and lentils in a bowl with the raisins and mix. Take a won-ton wrapper and place 1 heaping teaspoon of the rice filling in the center of the wrapper. With cold water, moisten the edges of the wrapper. Take one corner of the wrapper and fold it over the filling to the opposite corner and press firmly to seal the filling inside the wrapper forming a pyramid-shaped pastry. Repeat until all wrappers are filled. Heat oil in a deep fryer or heavy pot. When hot deep fry several samosa at a time until crisp and golden brown. Remove and drain on paper towels. Serve with chutney, sweet and sour, spicy mustard, curry, plum or raisin sauce. NOTE: Phyllo dough or puff pastry dough may be substituted for won-ton wrappers. Yields: 32 samosa

Heat oil in a skillet and saut� the onion for 2 minutes. Add celery and mushrooms and saut� another 2 to 3 mintues. Place in a mixing bowl and add wild rice, pecans, cranberries, sage and salt. Mix. Lightly oil the skin of each squash half and stuff with the wild rice mixture. Cover squash with foil wrap and bake at 350� F. for 45 minutes or until the squash is tender.

Place beans, sauerkraut, red onion and red pepper in a mixing bowl. Whisk together the vinaigrette ingredients and pour over the salad. Toss to mix. Refrigerate for 1 hour before serving. Place in a serving bowl.

Place garlic, avocado, lemon juice and sea salt in a small mixing bowl. Mash until smooth with a fork or potato masher. Mix in the sauerkraut and tomato. Place in a serving bowl and serve with your favorite organic corn chips, crackers or raw vegetables.

Cook beans per package directions. When done, drain and reserve 1/4 cup bean cooking liquid. Heat oil in a heavy skillet and saut� the onions and garlic for 2 to 3 minutes. Add peppers and saute 5 minutes. Mash the beans with reserved bean liquid. Add all remaining ingredients to the skillet. Saut� 5 minutes, mixing frequently until hot.

Cook dried beans per package directions. Drain and combine olive oil, garlic, parsley, ume vinegar, lemon and lime juices in a small mixing bowl and mix thoroughly. Place cooked beans and all remaining ingredients in a medium mixing bowl. Pour the dressing over and toss well. Serve as is or refrigerate 1 hour before serving.

Almonds - Apple - Apples - Apricot - Apricots - Asparagus - Aubergines - Avocado - Avocados - Barley - Beansprouts - Bell Peppers - Blackberries - Blueberries - Broccoli - Cabbage - Carrots - Cauliflower - Celery - Chili Pepper Flakes - Chili Peppers - Cucumber - Curry Powder - Dates - Eggs - Garlic - Green Beans - Green Bell Pepper - Green Bell Peppers - Green Chili Pepper - Green Chili Peppers - Green Grapes - Ground Beef - Half Red Pepper - Kiwi Fruit - Leeks - Lemon - Lemons - Lentils - Lettuce - Lime - Limes - Mushrooms - Olives - Onion - Onions - Orange - Oranges - Orange Bell Pepper - Orange Juice - Pak Choi - Parsley - Pasta - Peanuts - Peppers - Pineapple - Pineapples - Pistachio Nuts - Potatoes - Pumpkin Seeds - Radishes - Raisins - Red Bell Pepper - Red Bell Peppers - Red Chili Pepper - Red Chili Peppers - Salt - Strawberries - Strawberry - Sugar - Sunflower Seeds - Tomato - Tomatoes - Uncooked Chicken - Walnuts