Meatless Monday Recipe-Smokey Bell Pepper Pesto

Smokey Bell Pepper Pesto
Vegan

So, this is a great alternative to the hummus I put on my sandwiches. You can also swap this out for salsa on tacos or for your organic blue corn tortilla chips!

2 large roasted red bell peppers, stem and seeds removed
1 jarred chipotle pepper in adobo sauce, seeds removed (I used canned)
1 small clove of garlic, chopped (1/4 tsp.)
2 Tbs. raw almonds, toasted
1 tsp. fresh oregano
2 Tbs. extra virgin olive oil, extra if needed

Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle olive oil and process until combined.

Whole Living March 2012

Meatless Monday Recipe-Simple Vegan Tofu Lasagna

Simple Vegan Tofu Lasagna
Vegan; Serves 8

This is perfect with any veggies you may have in your fridge needing to be used. This mixture was used with 1 orange bell pepper and 2 handfuls of spinach wilted. I plan on making this tomorrow with yellow squash and mushrooms added to the recipe....

Natural cooking spray
1 14 oz. package organic firm tofu, drained (use 2 boxes of silken firm tofu for better spreading)
2 Tablespoons nutritional yeast (extra for sprinkling on the top of the lasagna once it has been assembled)
1 teaspoon garlic granules or garlic powder
2 25 oz. jars of vegan marinara sauce (I'm old school-I prefer to make my own)
3 bell peppers, cored, seeded and chopped (for a better presentation-I plan on slicing them)
12 no-boil dried lasagna noodles (again, I'm old school-I boil mine first-longer prep time on my end)

1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish with cooking spray and set aside.

2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. (I have a better, less wasteful method: put tofu on a plate and put another plate on top. As the weight, use any can of food and set that on the top plate and set aside while you continue to prep.) Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.

3. Spoon enough mixture sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeat the process 2 more times, ending with the sauce. Sprinkle with extra nutritional yeast, if using. Cover with foil and bake until the noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes then serve.

Meatless Monday Recipe-Vegetable Pot Pies

Vegetable Pot Pies
Serves 8

Okay, it's been snowing ALL day and since Valentine's Day is Tuesday, I figured this is a great recipe to surprise your special someone with. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.

Ingredient List

Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces

Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels

Directions

1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.

2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.

3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.

4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.

Nutritional Information

Per pot pie: Calories: 244, Protein: 6g, Total fat: 10g, Saturated fat: 3g, Carbs: 35g, Cholesterol: mg, Sodium: 207mg, Fiber: 4g, Sugars: 5g

Found: Vegetarian Times

Meatless Monday Recipe: No-Bake Thumbprint Cookies

No-Bake Thumbprint Cookies
Vegan; Makes about 2 dozen

So, I got this recipe from the Whole Foods Cooking demo a few weeks ago. These are great for a quick snack or a light breakfast with your morning cup of coffee. Sorry about missing last week-it's been a little on the crazy side.... I was sick and just started a new job today, hopefully things calm down and my routine finds a "new" normal....

3/4 cup pitted dates
3 cups rolled oats
1 1/2 cup smooth almond butter
1/2 cup shredded unsweetened coconut
zest and juice of one orange
1/2 teaspoon cinnamon (I had to bump it up to 1 teaspoon)
1/4 teaspoon sea salt
3/4 cup 100% all-fruit preserves, such as cherry or apricot (I used the Rainer cherry from Uncertain Farms)

Directions:

1. Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. **Reserve 1/2 cup of the soaking liquid, and then drain well.

2. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and puree until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make dough.

3. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.

Meatless Monday Recipe-Creamy Root Soup

Creamy Root Soup
Serves 10; Vegan

This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting antioxidants to help prevent free-radical damage. If you've never tried rutabagas before, you'll come to appreciate the subtle and delicious flavor they add. Pair with some crusty garlic bread to make the perfect "cold" winter meal. I say that since you guys have 75 degrees of winter days.....

Ingredients

3 1/2 to 4 cups water or vegetable broth, divided (1/2 cup, plus 3 cups, plus 1/2 cup)
1 large onion, chopped
1 large baking potato, chopped
2 large carrots, sliced
1 medium rutabaga, peeled and chopped
1 large sweet potato, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon crushed red pepper or cayenne pepper
4 cups washed, fresh spinach, coarsely chopped

Directions

Heat 1/2 cup water or broth in a large pot. Add onion and cook over high heat, stirring often, until soft and translucent, about 5 minutes.
Stir in 3 cups water or broth and remaining ingredients except spinach. Bring to a simmer, then cover and cook, stirring occasionally, until vegetables are tender and the soup is thickened, about 30 minutes.
Stir in spinach and simmer until just tender, about 5 minutes. Add remaining 1/2 cup water or broth, if desired, for a thinner soup.

Nutrition Information | Per serving (1/2 cup):

calories: 70; fat: 0.3 g; saturated fat: 0.1 g; calories from fat: 3.3%; cholesterol: 0 mg; protein: 2 g; carbohydrate: 16 g; sugar: 3.8 g; fiber: 2.9 g; sodium: 386 mg: calcium: 55 mg; iron: 1.5 mg; vitamin C: 16.6 mg; beta-carotene: 3767 mcg; vitamin E: 0.6 mg

Recipe from The Cancer Survivor’s Guide by Neal Barnard, M.D. and Jennifer K. Reilly, R.D.

Meatless Monday Recipe-Portuguese Kale Soup

Portuguese Kale Soup
Makes 12 1-cup servings; Vegan

This hearty soup is a delicious way to enjoy calcium-rich kale. This is for a cold, rainy night in San Antonio and for me a cold, snowy night in Colorado Springs... Hope everyone is doing well and I miss all of you!

1 tablespoon olive oil
1 onion, chopped
4 cups Vegetable Broth
1 large carrot, diced
2 celery stalks, thinly sliced
2 russet potatoes, scrubbed and diced
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup water
1 15-ounce can cannellini beans, undrained
1/2 pound fresh kale
1 7-ounce package vegetarian breakfast sausage links

Heat oil in a large pot and add onion, carrot, and celery. Cook over high heat, stirring often, until onions are soft, about 5 minutes.

Reduce heat to medium and stir in potatoes, garlic, oregano, basil, black pepper, and salt. Add water, then cover and cook, stirring often, 5 minutes.

Stir in beans and their liquid and broth. Cover and simmer until potatoes are just tender, about 10 minutes.

Remove stems from kale and chop leaves into small pieces. Add to soup.

Cut vegetarian breakfast sausage links into bite-size chunks and add to soup. Cover and simmer until kale is tender, about 5 minutes.


Per 1-cup serving

Calories: 127; Fat: 2.6 g; Saturated Fat: 0.4 g; Calories from Fat: 18.7%; Cholesterol: 0 mg; Protein: 7.5 g; Carbohydrates: 19.6 g; Sugar: 1.8 g; Fiber: 4.1 g; Sodium: 334 mg; Calcium: 69 mg; Iron: 2.6 mg; Vitamin C: 12.2 mg; Beta Carotene: 1813 mcg; Vitamin E: 0.9 mg

Found: www.pcrm.org
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.

Meatless Monday Recipe: In-the-Red Smoothie

In-the-Red Smoothie

Bright red berries are among the richest sources of health-promoting antioxidants. This smoothie gives you another way to drink your grapes and berries, along with other nourishing fruits. For all who feel like they over indulged this holiday season and for those who may have left over cranberries in the freezer, this is a perfect recipe.... Happy New Year Everyone! I'm having a hard time trying to figure out what is in season in Colorado since it's winter and cold.... brrr....

Ingredients

Makes about 6 servings

1 cup ice cubes
1/2 cup fresh cranberries
1/2 cup red grapes
1/2 cup fresh pineapple chunks, or 1 can (4-ounce) pineapple chunks packed in juice, undrained
1/2 cup fresh or frozen raspberries
1 tablespoon agave nectar, maple syrup, or other sweetener (optional)

Directions

Put all the ingredients in a blender. Turn the blender on low speed and gradually increase to high speed, processing until smooth.

Nutrition Information | Per serving (1/4 recipe):

calories: 52; fat: 0.2 g; saturated fat: 0 g; calories from fat: 2.8%; cholesterol: 0 mg; protein: 0.5 g; carbohydrate: 13.4 g; sugar: 9 g; fiber: 2 g; sodium: 3 mg: calcium: 20 mg; iron: 0.5 mg; vitamin C: 18 mg; beta-carotene: 21 mcg; vitamin E: 0.4 mg

Recipe by Ellen Jaffe Jones from Eat Vegan on $4 a Day

Meatless Monday Recipe-Chickpea and Date Tagine

Chickpea and Date Tagine
Serves 6; Vegan

I hope all had a beautiful holiday and I wish everyone a joyous new year!!!!! I made this for a holiday potluck and it was a HUGE success!

1 Tbs. olive oil
1 large onion, diced (2 cups) **I used less
4 cloves of garlic, minced (4 tsp.) **I used about 2 1/2 tsp.
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1 15-oz. can crushed tomatoes **I used fire roasted tomatoes (organic)
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous **I used organic regular
1 cup pitted dates, halved
1/4 cup lemon juice
1/2 cup chopped cilantro

1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer for 10 minutes.

2. Meanwhile, toast couscous in small saucepan over medium heat for 5 minutes or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover and let stand 5 minutes. **I had to let it sit a little longer.

3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkle with cilantro.

Found: Vegetarian Times December 2011

Meatless Monday Recipe-Cranberry Bars

Cranberry Bars
Makes 25 bars

Here is the desert for the holiday feast! Hope all has a Happy Holiday Season! Happy eating and a Bright New Year...... I miss ALL of you!

FILLING
1 lb. fresh or frozen cranberries
7 oz. fat-free sweetened condensed milk
1/4 cup lemon juice
3 egg yolks

CRUST
3/4 cup all-purpose flour
1/3 cup graham flour
1/4 cup sugar
1/2 tsp. salt
6 Tbs. butter, melted and cooled
1/2 tsp. vanilla extract
Directions

1. To make Filling: Bring cranberries and 1/2 cup water to a simmer in saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool. Blend in blender or food processor until smooth, and strain mixture through sieve. (You should have about 1 cup purée.)

2. Transfer purée to bowl, and whisk in condensed milk and lemon juice. Whisk in egg yolks.

3. To make Crust: Preheat oven to 350°F. Line 8-inch square baking pan with foil, and coat with cooking spray.

4. Whisk together flours, sugar, and salt in bowl. Stir in butter and vanilla extract. Press into bottom of prepared pan, and bake 25 minutes. Reduce oven temperature to 300°F, and pour Filling into hot Crust. Bake 23 to 28 minutes, or until custard is set. Cool, then chill until firm.

5. Use foil to lift baked dessert out of pan, then remove. Cut into 25 bars. Serve cold or at room temperature.
Nutritional Information

Per bar: Calories: 89, Protein: 2g, Total fat: 3g, Saturated fat: 2g, Carbs: 13g, Cholesterol: 31mg, Sodium: 80mg, Fiber: 1g, Sugars: 8g

Found: Vegetarian Times

Meatless Monday Recipe-Rosemary New Potatoes

Hope everyone is having a nice holiday season!

Rosemary New Potatoes
Serves 8; vegan

2 pounds red new potatoes, quartered
1 teaspoon olive oil
1/8 teaspoon sea salt
1 teaspoon dried rosemary, crushed
cooking spray

Preheat oven to 375 F

Place new potatoes in a large bowl. Drizzle with oil. Add sea salt and rosemary, mix thoroughly. Spoon onto heated nonstick baking sheet. Bake at 375 F for 50 minutes.

Nutrition information per serving: 129 calories, 2.6 g protein, 28.7 g carbohydrate, 0.7 g fat, 4% of calories from fat, 0 mg cholesterol, 154 mg sodium

Found: www.pcrm.org

Meatless Monday Recipe-Cranberry Persimmon Relish

Cranberry Persimmon Relish
Vegan; Makes 2 servings

Cranberries and fuyu persimmons make a colorful autumn relish in which the sweetness of the persimmons is a perfect foil for the tart cranberries. Fuyu persimmons, which are eaten while still crisp, are sold in many supermarkets and natural food stores. This is a perfect match for a tofurkey dinner, or even for the turkey eaters..... Hope everyone has a beautiful holiday season!

Ingredients

2 fuyu persimmons
1 cup fresh or frozen cranberries
2 tablespoons orange juice concentrate
1 tablespoon agave or other sweetener
1/2 tablespoon ground ginger

Directions
Remove stems, then coarsely chop persimmons in a food processor. Add cranberries, orange juice concentrate, agave or other sweetener, and ginger.
Process, using quick pulses, until coarsely and uniformly chopped.
Let stand 20 minutes before serving.

Nutrition Information | Per serving (1/2 recipe):
calories: 48; fat: 0.1 g; saturated fat: 0 g; calories from fat: 2.1%; cholesterol: 0 mg; protein: 0.4 g; carbohydrates: 12.6 g; sugar: 9 g; fiber: 2.1 g; sodium: 1 mg; calcium: 6 mg; iron: 0.1 mg; vitamin C: 10.9 mg; beta-carotene: 113 mcg; vitamin E: 0.5 mg

Found: www.pcrm.org

Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.

Meatless Monday Recipe-Green Beans and Cranberries

In honor of the up coming holiday season and EVERYONE in my family asking for this recipe. The next several recipes can be used in your holiday meals..... Happy Holiday Season!

Green Beans with Cranberries

In the spring I like to substitute raspberries

2 lbs. of green beans, trimmed
1 cup of cranberries
1 clove of garlic
2 Tbs. of fresh parsley
4 Tbs. of vegetable oil
3 Tbs. of maple syrup
3 Tbs. of apple cider vinegar
1 cup toasted chopped walnuts/almonds

1.) Cook green beans in a large pot of boiling salted water for 5 to 8 minutes or until tender. Drain.

2.) Put the green beans into a dry skillet and heat over medium heat until remaining moisture on beans evaporate. Stir in 2 Tbs. of vegetable oil, cranberries and parsley and coat well. Cook until heated through about 5 minutes.

3.) Whisk together vinegar, maple syrup, and remaining oil. In a large serving bowl add green beans/cranberries and walnuts. Coat with vinegar/syrup mixture tossing to cover the green beans and cranberries. Serve and enjoy.

Meatless Monday Recipe-Vegan Creamed Spinach

Vegan Creamed Spinach
Serves 6; Vegan

So, last Friday I went to a cooking demo at Whole Foods and learned about this recipe. To make it a complete meal add some tofu and glass noodles for a more stir fry look and feel. Now that things have calmed down I should be on a more regular schedule.... So, Happy Eating and have a Happy Tofurkey Day Everyone!

1 1/2 lbs. baby spinach and/or kale
1 cup plain, unsweetened almond milk or soy milk
2 teaspoons orange zest; finely grated
2 teaspoons lemon zest; finely grated
1/4 cup low-sodium vegetable stock
1/2 cup yellow onion, minced
4 Tablespoons sliced almonds, toasted
Pinch of nutmeg if desired
**glass noodles
**firm tofu--organic

Steam spinach with a few Tablespoons of water until just wilted. Squeeze out excess water and coarsely chop.

Place almond milk or soy, orange zest, and lemon zest in a small saucepan and bring to a boil. Simmer, stirring frequently until reduced by half.

Heat vegetable stock over medium heat in saute pan and add onion. Cook until onion is translucent. Add spinach and cook until most of the liquid has evaporated.

Add almond milk or soy depending what you are using to spinach and cook until thickened, stirring occasionally. Season with a pinch of nutmeg, if desired and garnish with sliced almonds. ** If making with glass noodles cook according to the package and either fry the tofu or cook with "milk" orange zest and lemon zest.

Meatless Monday Recipe: Apple-Almond Quinoa

I used pears instead of apples, since that is what I like better. This still came out very yummy!

Since apples are in abundance during the fall season, why not take advantage of this versatile fruit? This vegetarian quinoa dish is full of apples, cinnamon and almonds and adds a fun twist to your quinoa. It makes for a nice gluten-free breakfast cereal or for a savory side dish that goes well with a salad. Very comforting and delicious!

Apple-Almond Quinoa

Ingredients:

1 cup quinoa
1¾ cup water
2 to 3 tablespoons olive oil
½ medium onion, chopped
½ cup carrots, peeled and shredded
1 Granny Smith apple or apple of choice, unpeeled and cubed
½ teaspoons cinnamon
4 tablespoons sliced almonds, lightly toasted
1 teaspoon palm sugar or your favorite sweetener
½ teaspoon sea salt
Dash of pepper

Directions:

1. Rinse quinoa well and add to pot along with water. Heat to boiling and reduce to a very low simmer. Cook until liquid evaporates, about 15 to 20 minutes. Don’t stir while cooking.

2. Sauté onions and carrots in pan with olive oil on medium heat, stirring occasionally. After about 5 minutes, add apples and more oil if needed. Cook until tender. Stir in cinnamon, almonds and palm sugar.

3. Mix quinoa with apple mixture. Season with salt and pepper to taste.

Serves 4 to 6. Cooking time 30 minutes.


Read more: http://www.care2.com/greenliving/apple-almond-quinoa.html#ixzz1d7prYKsB

Meatless Monday Recipe: Honey-Glazed Tofu on Pumpkin Seed Couscous

Honey-Glazed Tofu on Pumpkin Seed Couscous
Serves 6


Sorry to be SO late on this, but we're just beginning to get settled from the drive. I'm not sure how this is going to taste, since I don't have anything in the kitchen yet. So, hopefully, this comes out yummy.... If not, one out of the many is not bad! ~_^

Honey-Glazed Tofu
2 10-oz. pkgs. extra-firm tofu
2 tsp. cracked black pepper
2 tsp. dried thyme
1 tsp. salt
1/4 cup vegetable oil
1/2 cup honey

Pumpkin Seed Couscous
2 cups low-sodium vegetable broth
2 medium carrots, chopped (1 cup)
1 cup frozen edamame, thawed
2 tsp. olive oil
1 tsp. salt
1 1/2 cups whole-wheat couscous
1/2 cup toasted unsalted pumpkin seeds


To make Honey-Glazed Tofu:

1. Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.

To make Pumpkin Seed Couscous:

2. Bring broth, carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 minutes, then fluff with fork.

3. Meanwhile, heat oil and honey in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.

4. To serve: Stir pumpkin seeds into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.

Per SERVING: Calories: 577, Protein: 26g, Total fat: 26g, Saturated fat: 3g, Carbs: 71g, Cholesterol: mg, Sodium: 444mg, Fiber: 10g, Sugars: 27g

Found: Vegetarian Times

German designer makes bowl from sand using concentrated solar power and envisions a tool for solar powered production.

By way of the SASL Facebook group here's a video from Markus Kayser in which he installs a solar powered sintering* 3-D Printer which uses sand instead of they typical resins used in 3 D printers to make a rough bowl.
  
Although the film is beautiful and some have viewed it an artistic performance, Kayser sees his machine as the beginning of a productive tool for creating objects.

"In August 2010 I took my first solar machine - the Sun-Cutter - to the Egyptian desert in a suitcase. This was a solar-powered, semi-automated low-tech laser cutter, that used the power of the sun to drive it and directly harnessed its rays through a glass ball lens to ‘laser’ cut 2D components using a cam-guided system. The Sun-Cutter produced components in thin plywood with an aesthetic quality that was a curious hybrid of machine-made and “nature craft” due to the crudeness of its mechanism and cutting beam optics, alongside variations in solar intensity due to weather fluctuations.

In the deserts of the world two elements dominate - sun and sand. The former offers a vast energy source of huge potential, the latter an almost unlimited supply of silica in the form of quartz. The experience of working in the desert with the Sun-Cutter led me directly to the idea of a new machine that could bring together these two elements. Silicia sand when heated to melting point and allowed to cool solidifies as glass. This process of converting a powdery substance via a heating process into a solid form is known as sintering and has in recent years become a central process in design prototyping known as 3D printing or SLS (selective laser sintering). These 3D printers use laser technology to create very precise 3D objects from a variety of powdered plastics, resins and metals - the objects being the exact physical counterparts of the computer-drawn 3D designs inputted by the designer. By using the sun’s rays instead of a laser and sand instead of resins, I had the basis of an entirely new solar-powered machine and production process for making glass objects that taps into the abundant supplies of sun and sand to be found in the deserts of the world.

My first manually-operated solar-sintering machine was tested in February 2011 in the Moroccan desert with encouraging results that led to the development of the current larger and fully-automated computer driven version - the Solar-Sinter. The Solar-Sinter was completed in mid-May and later that month I took this experimental machine to the Sahara desert near Siwa, Egypt, for a two week testing period. The machine and the results of these first experiments presented here represent the initial significant steps towards what I envisage as a new solar-powered production tool of great potential. "

SOLAR SINTER (2MIN EDIT) from Markus Kayser on Vimeo.

From Kayser's website:

"Markus Kayser was born near Hannover, Germany in 1983. He studied 3D Furniture and Product Design at London Metropolitan University from 2004 - 2008 and continued 2009 with the study of Product Design at the Royal College of Art and gained his Master in 2011. Markus Kayser Studio was set up in London, UK in 2011.

From early works of furniture and lights in his father’s farm workshop through to today Markus Kayser developed an understanding of materials, processes and technologies which he sees as being key in combination with the natural given. He wants to engage by producing objects that one can relate to, that speak about something else other than just their utilitarian qualities. The layers to be discovered as well as one’s associations with objects interest him.

Experimentation plays a central part in developing his designs. Kayser’s recent work demonstrates the exploration of hybrid solutions linking technology and natural energy to show the great opportunities, to question current methodologies in manufacturing and to test new scenarios of production.
In his process it is important that behind the thorough research and the theory there must be a realistic proof of concept, which elucidates the real potential of a given subject. He tries to tell a story and to balance the seriousness with a sense of humour. This kind of storytelling makes his products as well as his experimental works digestible without losing its depths in content.

The aim of the newly formed Markus Kayser Studio is to engage in discussion about opportunities in the production of design involving new as well as forgotten processes and technologies. The studio draws from science, art and engineering and aims to blur gaps between seemingly separate fields. "

(SASL Finder: Chris)

Microbial Fuel Cells (MFC's) and bio-electrochemical systems (BESs) produce electricity from biological action

Collecting electric power from the action of bacteria may prove a better solution than solar or wind power for far flung individuals and communities for low watt but highly critical needs.

In the video below one sort of MFC is explained. These are not batteries (to store power) but fuel cels (to generate power)




Lebone (pronounce the final e as a long A) recently announced that they have created an MFC (Microbial Fuel Cell) based in a bucket.

Hugo Van Vuuren, a 2010 TED Fellow founded Lebone Solutions "a social enterprise working in off-grid energy and lighting technology. We work to create global awareness for “Dirt Power” and end the energy and lighting crisis in Africa. We leverage our African roots and growing first-world experience to develop emerging technologies and models in a commercial and sustainable way."


A number of other researchers and aspiring manufacturers are working on the perfection of the biologically based electrical generators which initially would serve off the grid and impoverished communities with small but critical amounts of power.

A great source of information on Microbial Fuel Cells is MicrobialFuelCells.com



By the way Keegotech sells a Mudwatt battery for under $50 if you are inclined to experiment.

(SASL finder: Chris Lee)

Meatless Monday Recipe-Quinoa and Wild Rice Stuffed Acorn Squash

Quinoa and Wild Rice Stuffed Acorn Squash

6 Servings; Vegan

So, I've been wanting the flavors of fall. Between the move to Colorado and a lack of time, this needed little "hands on time". Use a little less sage {about 1/2 tsp. so it's not so powerful; also you can double the dried fruit and quinoa and skip the rice.} This can be modified to fit EVERY taste, enjoy and happy eating!

•6 small acorn squash, halved and seeds removed
•6 cups water
•1 cup uncooked wild rice (genuine Ojibwa if possible), rinsed
•1 cup uncooked quinoa, rinsed
•2 tsp. vegetable oil
•4 green onions (white and pale green parts), chopped
•1/2 cup chopped celery
•1 tsp. dried sage
•1/2 cup dried cranberries
•1/3 cup dried apricots, chopped
•1/3 cup chopped pecans or walnuts
•1/2 to 3/4 cup fresh orange juice
•Salt to taste

Directions
1.Preheat oven to 350°F. Arrange squash halves cut side down in baking dish or roasting pan. Bake until tender, 25 to 30 minutes.

2.Meanwhile, make filling. In large saucepan, bring 4 cups water to boil. Add wild rice and 1/2 teaspoon salt. Reduce heat, cover and simmer until rice is tender, about 40 minutes. Drain if necessary.

3.In another large saucepan, bring remaining 2 cups of water to boil. Add quinoa. Reduce heat and simmer until water is absorbed and quinoa is tender, about 12 minutes.

4.In large, deep skillet, heat oil over medium heat. Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add dried fruits and nuts and cook, stirring often, until heated through. Using a fork, fluff quinoa and wild rice, then add both to skillet. Add orange juice and mix until heated through. Season with salt.

5.To serve, remove squash from oven and arrange on serving platter. Spoon filling into each squash cavity and serve.

Per serving: Calories: 454, Protein: 12g, Total fat: 6g, Saturated fat: 1g, Carbs: 95g, Cholesterol: mg, Sodium: 31mg, Fiber: 6g

Found: Vegetarian Times October 1998

Meatless Monday Recipe-Creamy Roasted Garlic-Squash Soup

Creamy Roasted Garlic-Squash Soup
Vegan; Serves 10

2 heads garlic
1 tsp. extra virgin olive oil
1/4 cup vegan margarine
2 cups diced onions
3/4 cup diced carrots
1/2 cup diced celery
4 lbs. butternut squash, seeded, peeled, and roughly chopped
6 cups vegetable broth
2 Tbsp. freshly chopped sage
1/2 cup plain soy milk
Sea salt and white pepper, to taste


• Preheat the oven to 350°F.

• Cut the garlic heads in half crosswise. Rub the cut surfaces with the olive oil and put back together. Wrap in foil and bake for 30 to 40 minutes, or until tender. Remove from the oven and let cool.

• Meanwhile, melt the margarine in a large pot over medium heat.

• Sauté the onions, carrots, and celery until the onions are translucent. Add the squash, broth, and sage. Bring to a boil and reduce the heat to medium-low. Simmer for 25 minutes, or until the squash is tender.

• Once the garlic has cooled, remove and mash the cloves. Stir into the soup.

• Purée the soup in a blender or food processor in batches until smooth. Return to the pot and stir in the soy milk. Season with the salt and pepper.



Found: www.PETA.org

Meatless Monday Recipe: Sweet Potato-Lentil Stew

Sweet Potato-Lentil Stew

With cold weather blowing in, this is a great recipe to warm your insides!

Ingredients

Makes 4 to 6 servings
1 medium onion, diced
2 small tomatoes, diced
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine sea salt (optional)
2-3 medium sweet potatoes, peeled and cut into 3/4” cubes
7 cups low-sodium vegetable broth
1 cup brown or red lentils

Directions

1. Heat two tablespoons of the broth over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, for two minutes or until the onion starts to soften. Stir in the tomatoes and ginger and cook for three minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt, if using. Cook and stir for two minutes, then taste for seasonings; try to use only enough salt to heighten the flavors.

2. Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover, and simmer for 40 minutes or until the lentils and sweet potatoes are soft.

Nutrition Information | Per serving (1/4 recipe):

calories: 256; fat: 1 g; saturated fat: 0.2 g; calories from fat: 3%; cholesterol: 0 mg; protein: 13.9 g; carbohydrates: 50.7 g; sugar: 11.9 g; fiber: 10.9 g; sodium: 275 mg; calcium: 78 mg; iron: 6.1 mg; vitamin C: 23 mg; beta-carotene: 7699 mcg; vitamin E: 1.2 mg

Recipe adapted from Alicia Silverstone's The Kind Diet
Found: www.pcrm.org

Meatless Monday Recipe-Butternut Squash Lasagna

Butternut Squash Lasagna
Vegetarian; Serves 6

When I made this, I added crushed red peppers to the puree-I just can't seem to remember how much I added. So, to be safe add what you like (maybe no more then 1 Tbs.)..... It was bland if you didn't add the crushed red pepper.

•2 12-oz. pkg. frozen butternut squash purée, thawed, or 4 cups fresh butternut squash purée
•1 1/2 tsp. salt
•1/2 tsp. dried rubbed sage
•1/2 tsp. ground black pepper
•15 oz. part-skim ricotta cheese
•1/2 cup grated Parmesan cheese
•8 short no-cook lasagna noodles (about 7x4 inches)

Directions

To make Fresh Butternut Squash Purée:

1. Preheat oven to 400°F. Place 2 whole butternut squash (about 2 lb. each) on baking sheet, and bake, turning occasionally, about 1 hour, or until very tender when pierced with tip of paring knife. Let squash cool enough to handle.

2. Halve each squash lengthwise. Scoop out and discard seeds. Scrape flesh into food processor and purée until smooth.

To make Lasagna:

3. Preheat oven to 400°F. Combine squash purée, 1 tsp. salt, sage, and 1/4 tsp. pepper in medium bowl; mix well. Combine ricotta, 1/4 cup Parmesan, 1/2 tsp. salt and 1/4 tsp. pepper in second bowl, and mix well.

4. Coat 8x8-inch baking dish with cooking spray. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining 1/4 cup Parmesan.

5. Cover baking dish with foil. Bake 45 minutes, remove foil, and bake 20 to 25 minutes more, or until golden on top. Let stand 5 to 10 minutes before serving.

Nutritional Information

Per Serving: Calories: 265, Protein: 15g, Total fat: 8g, Saturated fat: 4g, Carbs: 34g, Cholesterol: 28mg, Sodium: 774mg, Fiber: 4g, Sugars: 1g

Found: Vegetarian Times April 2006

Meatless Monday Recipe-Butternut Mash with Orange-Sesame Drizzle

Butternut Mash with Orange-Sesame Drizzle
Vegan; Serves 4; 30 minutes or fewer

Sorry for missing yesterday.... But, this one is worth the wait. Since we have welcomed fall (still with 90 degree weather), this is perfect for a light fall meal. Serve with a salad and crusty bread for a great compliment.

1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
1 1/4 cups low-sodium vegetable broth
1 1/2 Tbs. thawed frozen orange juice concentrate (I use fresh squeeze)
2 tsp. toasted sesame seeds
1 tsp. reduced-sodium tamari
1 tsp. toasted sesame oil
1/4 tsp. minced fresh ginger
1 green onion, trimmed and thinly sliced

1. Bring squash and broth to a boil in saucepan. Reduce heat to medium, partially cover, and cook 12 minutes, or until squash is very tender and most of the broth is absorbed. Mash with a potato masher until chunky-smooth. Transfer to serving bowl.

2. Whisk together orange juice, sesame seeds, tamari, sesame oil, and ginger in a small bowl. Drizzle over squash, and garnish with green onion.

Per 1-cup serving: 62 cal.; 1 gram prot.; 2 grams total fat (<1 gram sat. fat); 11 grams carb.; 0 mg chol.; 105 mg sod.; 2 grams fiber; 4 grams sugars

Found:Vegetarian Times October 2011

Meatless Monday Recipe-Roasted Spaghetti Squash

Roasted Spaghetti Squash
Vegan or Vegetarian; Serves 4

1 spaghetti squash
4 Tbs. olive oil (divided)
3 Tbs. lemon juice
1/4 cup parsley, chopped
1 Tbs. Parmesan cheese; or nutritional yeast
salt and red pepper flakes to taste

1. Heat oven to 425 degrees F. Drizzle 1 halved, seeded spaghetti squash with 1 Tbs. olive oil. Roast until tender, about 40 minutes.

2. Once cool, scrape flesh with a fork and toss with 3 Tbs. olive oil, lemon juice, parsley and Parmesan cheese or nutritional yeast. Season with salt and red pepper flakes to taste. Serve and enjoy!

Per Serving: 200 cal.; 15 grams fat (3 grams sat. fat); 0 mg chol.; 16 grams carbs.; 130 mg. sod.; 2 grams prot.; 3 grams fiber

Found: Whole Living October 2011

Meatless Monday Recipe-Collard Greens Frittata with Crispy Croutons

Collard Greens Frittata with Crispy Croutons
Serves 6; Vegetarian

Down South, it's common to add a drop or two of Louisiana-style hot sauce to lift the flavor of bitter greens. Here, it works the same magic in a veggie frittata.

3 slices semolina cheese bread, cubed
1 Tbs. plus 4 tsp. olive oil, divided
2 tsp. hot sauce
1/2 small sweet onion, thinly sliced (1/2 cup)
1/3 lbs. collard greens, ribs removed, leaves thinly sliced (2 1/2 cups) {This also works with mustard greens too!}
6 Peppadew peppers, thinly sliced (1/4 cup)
1/2 tsp. sugar
5 large eggs

1. Preheat oven to 375 degrees F. Toss bread cubes with 1 Tbs. olive oil, and spread on baking sheet. Bake 15 minutes, or until golden. Toss with hot sauce in bowl.

2. Heat 2 tsp. olive oil in 10-inch oven proof skillet over medium-high heat. {Cast iron works great for this.} Add onion, and saute for 7 minutes. Add collard greens, and cook until wilted. Stir in Peppadews and sugar. Transfer to a different bowl.

3. Heat remaining 2 tsp. olive oil in same skillet over medium heat. Whisk eggs in large bowl, and add collard greens mixture. Pour into skillet, and cook 3 minutes, or until bottom and edges have begun to set. Scatter croutons over top, and press gently. Transfer pan to oven, and bake 13 to 15 minutes, or until croutons are golden and eggs are set. Cut into 6 wedges.

Per wedge: 161 cal.; 10 grams prot.; 10 grams total fat (3 grams sat. fat); 10 grams carbs.; 158 mg chol.; 178 mg sod.; 1 gram fiber; 2 grams sugars

Found: Vegetarian Times October 2011

Meatless Monday Recipe-Toasted Panzanella

Toasted Panzanella
Vegan; Serves 4

This hearty bread salad is ideal for picnics and cookouts because the longer it sits, the better it gets. Try making it with colorful heirloom tomatoes.

Ingredient List

•1 small loaf French bread, cut into 1-inch cubes (about 4 cups)
•1/4 cup olive oil
•3 cloves garlic, minced (about 1 Tbs.)
•1 1/2 lb. tomatoes, diced (about 3 1/2 cups)
•1 medium-size cucumber, peeled, seeded and diced (about 1 cup)
•1 small red onion, thinly sliced (about 1/2 cup)
•1/4 cup green olives, pitted and coarsely chopped
•1/4 cup basil, cut into thin ribbons
•2 Tbs. red wine vinegar
•2 tsp. capers, drained and coarsely chopped
•1 tsp. sugar
•1/2 tsp. lemon zest

Directions

1. Preheat oven to 350°F. Spread bread cubes on baking sheet. Bake 15 to 20 minutes, or until golden brown.

2. Heat oil in small saucepan over medium-low heat. Cook garlic 2 minutes, or until fragrant.

3. Place all remaining ingredients in large serving bowl. Add olive oil mixture, and toss to coat. Season to taste with salt and pepper. Let stand 20 minutes to allow flavors to develop. Adjust seasonings if necessary, and serve.

Nutritional Information

Per SERVING: Calories: 260, Protein: 4g, Total fat: 14g, Saturated fat: 2g, Carbs: 29g, Cholesterol: mg, Sodium: 266mg, Fiber: 4g, Sugars: 7g

Found: Vegetarian Times July 2006

Meatless Monday Recipe-Zucchini "Fettuccine" with Fresh Marinara

Zucchini "Fettuccine" with Fresh Marinara
It's WAY TOO hot to "cook" anything right now! This is perfect for this 111 degree temps! Enjoy.....

SERVES 6

•1 1/2 lb. plum tomatoes, quartered
•1 cup packed fresh basil leaves, chopped, plus sprigs for garnish
•1/3 cup dry-packed sun-dried tomatoes, softened in warm water and chopped
•1/4 cup extra virgin olive oil
•1 shallot, minced
•Sea salt or kosher salt to taste
•Freshly ground black pepper
•8 oz. mixed summer squash (green and yellow), ends trimmed
•1 orange bell pepper, halved and seeded
•8 oz. soy or fresh mozzarella, diced
•1 cup chopped walnuts
•Grated regular or soy Parmesan cheese for garnish, optional
•6 basil sprigs for garnish, optional

Directions
1. Put tomatoes, basil, sun-dried tomatoes, 3 Tbs. oil, shallot, dash of salt and several grinds of pepper into food processor, and process until sauce resembles finely textured salsa.

2. Pare squash lengthwise on 4 sides into paper-thin slices, about 1-inch wide, using sharp vegetable peeler. Discard soft centers, or save for another use. Stack slices, and cut into 1/4-inch-wide "fettuccine" strips. Cut bell pepper into paper-thin strips.

3. Put "fettuccine" into bowl with mozzarella, walnuts, remaining 1 Tbs. oil and salt to taste; toss gently. Pour sauce into 6 shallow bowls, and top with "fettuccine" mixture. Grind fresh pepper over each and, if using, top with Parmesan cheese and basil sprigs. Serve.

Nutritional Information
Per SERVING: Calories: 320, Protein: 16g, Total fat: 26g, Saturated fat: 2g, Carbs: 14g, Cholesterol: mg, Sodium: 590mg, Fiber: 5g, Sugars: 7g

Found: Vegetarian Times July 2005

Meatless Monday Recipe: Low-Fat Pasta Salad

Low-Fat Pasta Salad
Makes 6-8 servings; Vegan

This is a great recipe to use what is in season and is a great dish to take to potlucks. I used summer/yellow squash and zucchini instead of the olives. Hope you enjoy! Sorry it's really late.....

1 1/2 cup whole wheat bowtie or corkscrew pasta, uncooked
1 cup broccoli, chopped into bite-sized pieces
1 red onion, diced
1 12-ounce can of water-packed artichoke hearts, drained and chopped
1 red or yellow bell pepper, diced
1 1/2 cup cooked cannellini beans
2 tomatoes, seeds removed and diced
1/4 cup sliced black olives
2 tablespoons fresh basil, chopped
1/2 cup fat-free Italian salad dressing
Salt and pepper to taste

Directions

Cook the pasta according to package directions. Drain and allow to cool.

Lightly steam the broccoli, until just tender.

In a large bowl, toss together the pasta, broccoli, and remaining ingredients and season to taste with salt and pepper.

Allow to marinate in the refrigerator one to two hours before serving. Toss again before serving.


Nutrition Information | Per serving (1/6 of recipe)

calories: 367; fat: 3 g; saturated fat: 0.6 g; calories from fat: 6.8%; cholesterol: 0mg; protein: 16.6 g; carbohydrate: 70.3 g; sugar: 8.1 g; fiber: 13.3 g; sodium: 553 mg; calcium: 112 mg; iron: 5.2 mg; vitamin C: 52 mg; beta-carotene: 837 mcg; vitamin E: 2 mg



Recipe from Food for Life instructor Kay Kitchens

Meatless Monday Recipe-Grilled Peaches with Sweet Balsamic Glaze

Grilled Peaches with Sweet Balsamic Glaze
Makes 4 servings; Vegan


This is the last weekend for most peach vendors. (Pearl Brewary included.) But, this is perfect for the summer grilling that is still on despite the 100+ temps. Hope all enjoy!

In this delightful recipe, two techniques—grilling and reduction—create a dessert that is bursting with flavor, bringing out the best of each ingredient. When grilled, peaches become almost caramelized, creating a sensationally sweet flavor without added sugars. By boiling the balsamic vinegar and reducing it by half, the vinegar transforms to smooth flavorful syrup. With just five ingredients, this dessert is a spectacular finish to any meal.

Ingredients

4 ripe peaches, halved and pitted
nonstick cooking spray
1/2 cup good quality balsamic vinegar
1 tablespoon agave or other liquid sweetener (maple syrup, brown rice syrup, etc.)
1 tablespoon lemon juice
1 teaspoon almond extract
fresh mint sprigs

Directions

1.) Heat a gas grill to medium-high. Coat peach halves with cooking spray (use about 2 sprays per peach half).

2.) Place peaches cut side down on the grill and grill for about 4 to 5 minutes per side until grill marks appear and peaches are slightly softened.
While peaches are grilling, prepare the glaze. Add vinegar to a small saucepan over medium-high heat. Boil vinegar until it is reduced by half and looks thick. Add agave, lemon juice, and almond extract.

3.) Remove peaches from the grill and place cut side up on a dessert dish. Drizzle with balsamic glaze and garnish with a mint sprig.

Nutrition Information | Per serving (1/8 recipe)
calories: 88; fat: 0.1 g; saturated fat: 0 g; calories from fat: 1.2%; cholesterol: 0 mg; protein: 1 g; carbohydrate: 20.1 g; sugar: 16.6 g; fiber: 2.6 g; sodium: 15 mg; calcium: 16 mg; iron: 0.9 mg; vitamin C: 6.7 mg; beta-carotene: 524 mcg; vitamin E: 1 mg

Recipes from The Get Healthy, Go Vegan Cookbook by Dr. Neal Barnard and Robyn Webb

Meatless Monday Recipe-Yellow Squash and Zucchini Tacos

Yellow Squash and Zucchini Tacos
Vegan; 30 minutes; Serves 4

I'm sorry for being late.... This is adapted from one of the farmer market vendors. She used Japanese eggplant and sweet bell peppers. (Feel free to substitute what you have on hand.)

2 med. or 1 large yellow squash, cut into strips
2 med. or 1 large zucchini, cut into strips
1 cup of Portabello mushrooms, sliced
1 sweet red bell pepper cut into strips
1/4 cup olive oil (enough to coat the pan)
1/2 lime
2 Tbs. cilantro
tortillas
arugula
salsa (I used a blackberry, peach, chipotle salsa)

1. On medium heat coat pan with olive oil. Add yellow squash and zucchini. Cook for about 3-4 minutes or until tender. Add mushrooms and cook for about 2-3 minutes until brown. Add red bell peppers and while that's cooking add cilantro and squeeze lime. Cook till heated through.

2. Serve on heated tortillas, arugula and add salsa. Enjoy!

Meatless Monday Recipe-Cucumber Gratin

Cucumber Gratin
Serves 6; Vegetarian (Vegan)

This dish takes the inspiration from Julia Child's recipe for baked cucumbers in Mastering the Art of French Cooking.

I used a mix of fresh and dry herbs. So, use what you find in your pantry before buying the fresh stuff or if you have it fresh from your garden-Even better!

2 Tbs. unsalted butter (use vegan margarine/butter)
2 English cucumbers or 3 garden cucumbers, peeled, halved, seeded, and cut into 2-x1/2 inch strips (about 4 cups)
3/4 tsp. salt
1/8 tsp. sugar
1/4 cup chopped fresh chives
2 tsp. chopped fresh tarragon
1 tsp. coarsely chopped fresh dill
1 tsp. grated lemon zest
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan cheese (use vegan Parmesan cheese)

1. Preheat oven to 375 F. Melt butter in saucepan over medium heat. Cook 3 minutes, or until beginning to brown.

2. Toss cucumbers in 13 x 9 inch baking dish with 1 Tbs. brown butter, salt, and sugar. Bake 25 minutes.

3. Remove dish from oven, and preheat the broiler. Add chives, tarragon, dill, and lemon zest to cucumbers, and toss to coat. Season with pepper, if desired.

4. Stir together breadcrumbs, Parmesan, and remaining 1 Tbs. brown butter in bowl. Sprinkle breadcrumb mixture over cucumbers. Broil 2 minutes, or until crumbs are golden brown.

Per 1/2 Cup Serving: 85 cal.; 2 grams prot.; 6 grams total fat (3 grams sat. fat); 7 grams carb.; 13 mg chol.; 355 mg sod.; <1 gram fiber; 2 grams sugar

Found:Vegetarian Times-September 2011