H&R Staff Report

DECATUR - When members of the Decatur Vegetarian Society gather, they frequently bring food for others to taste and sample.

A couple of society members willingly shared some of their favorites.

Vegan Blueberry Muffins

1 /4 cup soy margarine

1 /2 cup unsweetened applesauce

1 /2 teaspoon salt

2 cups flour

1 cup sugar

1 tablespoon baking powder

1 teaspoon vanilla

1 /2 cup soymilk

2 cups fresh blueberries

Preheat oven to 350 degrees. Line muffin cups with paper liners or spray with nonstick spray. Mix all ingredients together until moistened. Divide batter evenly among the muffin cups. Each cup should be filled about ¾ full. Bake 35 minutes or until the tops are firm. Cool on a wire rack.

Vegetarian Pie Crust

1 1/2 cups of flour (white or whole wheat pastry flour)

2 tablespoons sugar

1 /2 teaspoon salt

1 /2 cup oil

2 tablespoons soymilk

Mix dry ingredients, then add liquids and mix with a fork. Pat into a 9-inch pan with fingers. If pre-baked crust is needed, bake at 425 degrees for 10 to 12 minutes.

- Source: Amanda Young

Comments: "This is known as the World's Easiest Pie Crust. I have used it many times with wonderful results. I always use it when making a pumpkin pie.

"It is great to use for vegetarians and vegans because it's an alternative to making pie crust with lard."

Spicy Portabella Lasagna

9 no-boil lasagna noodles (8 ounces)

2 (6-ounce) packages sliced portabella mushrooms

1 /2 cup water

Salt, to taste

Dried oregano or Italian seasoning, to taste

1 (28-ounce) jar tomato-based spaghetti sauce

1 jalapeno or 2 Serrano chilies, minced

1 (15-ounce) container ricotta cheese

12 ounces (3 cups) shredded mozzarella or Romano cheese

Preheat oven to 350 degrees. Place mushrooms in a large (6- to 8-quart) pot and add ¼ cup water. Lightly salt mushrooms, turn the heat to high and cover. When the liquid begins to boil (in about 1 minute), remove the lid, sprinkle a little oregano or Italian seasoning over the mushrooms, stir and cover again. Reduce heat to medium-low. After 6 to 8 minutes, the mushrooms will have given much of their liquid, and there will be about ½ cup in the pot.

Gently lift the mushrooms out of the liquid and set aside. Add the chilies to the pot. Turn the heat back to high and evaporate most of the liquid until only a scant 2 to 3 tablespoons is left. Don't let the liquid burn. Add the tomato sauce and mix well. Turn off the heat.

Assemble the lasagna in a 13-by-9-by-2-inch baking dish. Cover the bottom of the dish with some sauce, then place 3 noodles on top. Pour 1/3 of the sauce over noodles and spread 1/3 of the ricotta, ½ cup of the mozzarella and 1/3 of the mushrooms on top. Sprinkle a little oregano or Italian seasoning over the sauce. Repeat two more times. For the top layer, sprinkle on the rest of the mozzarella. Cover the pan with aluminum foil, place in the oven, and follow the cooking time given on the no-boil noodle box.

Allow the lasagna set for about 15 minutes before serving to make it easier to cut.

- Source: mushroomrecipes.com/portrec17.html/Amanda Young

Cook's notes: Young prefers using Barilla no-boil lasagna noodles. As for the mushrooms, Young said, "I get 12 ounces whole portabellas and slice myself." And she uses use low-fat ricotta and soy mozzarella cheeses.

Comments: "I've cooked it many times, and it's a favorite of my family and friends (most of whom eat meat!)."

Vegan Chocolate Pudding - Low Sugar

4 cups soy milk

1 /4 teaspoon agar gum, powder (available in health food stores)

1 /2 teaspoon Stevia powder (noncaloric sugar substitute available in health food stores)

2 tablespoons Sucanat (unrefined, natural sugar available in health food stores)

6 tablespoons cornstarch

6 tablespoons cocoa powder

2 teaspoons vanilla extract

Place the soy milk in a small pan. Add the agar and thoroughly mix together. Add the Stevia powder and stir to mix. Add the Sucanat and stir to mix. Add the remaining ingredients and stir to mix/disperse. Begin heating with a low to medium burner with constant stirring. Continue until mixture begins to thicken, then stir for about another 30 seconds. Remove from heat and transfer the pudding while hot to serving dishes. Allow to cool and place in the refrigerator until cold.

To avoid a rubbery top, cover the pudding with waxed paper during cooling. Adjust the amount of agar to control the smoothness and gel properties of the pudding. The less agar, the more smoothness, but the sweating of the pudding will increase.

Makes 5 servings.

Nutrition data per serving: 107 calories; 18 calories from fat; no cholesterol; 16g sodium; 19g carbohydrates; 1g fiber; 4g protein

- Source: Mel Weinstein

Cook's note: The result is a creamy, sweet and chocolaty pudding that holds up well in the fridge, i.e. low sweating. This formula has about ¼ the sugar content of store-bought pudding, but it contains more chocolate flavor.

Macaroons (Vegan)

8 ounces unsweetened coconut, shredded

3 /4 cup sugar, organic (grind if coarse)

6 tablespoons rice flour

3/8 teaspoon egg replacer

3/8 teaspoon dark molasses

4 1/2 teaspoons vanilla extract

3 teaspoons coconut or canola oil

3 /4 teaspoon boiling water

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Mix together the coconut, sugar, rice flour and egg replacer. Make a well in the center of the dry mix and add the molasses, vanilla and oil. Slowly add the boiling water. Using your hands, mix everything together until well- blended.

Drop about 2 tablespoons of batter onto the baking sheet and slightly flatten with a spoon. Bake for about 25 minutes until golden brown.

- Source: Mel Weinstein