Hi Arbor
an e-newsletter for vegetarians
V.4 No.12
December 16, 2004

 www.hiarbor.org

CONTENTS:

  Hello, and welcome back to Hi Arbor. This is the last issue for 2004. The
January 2005 issue will have a small name change. The newsletter will
become Hi Arbor News because Hi Arbor alone now means the whole
organization. Hi Arbor, Inc. now has 501 c 3 status with the IRS, meaning
that donations are tax deductible.

My sister, Lucia, sold some of the cookbooks, "Take This Veggie And
Stuff It", at a craft fair and she oversaw a presentation on nutrition at work. In
2005 I hope to do at least one presentation on nutrition.
Thank you for being a part of it by letting me send you my newsletter. I
hope each of you will find something here you like. If you have any
information, recipes or suggestions, please send them to
hiarbornews@aol.com. The next issue will be sent on January 20, 2005.
This can be a stressful time of year so take it easy when and where you
can. Sit with a hot drink and let your mind relax. Make a little inner peace
your gift to yourself.

Have a wonderful holiday and the best to you all throughout the coming year.

Take care.
Roxanne

 Lucia gave me the following recipe. Someone at work gave it to her.
Hummus can be used as a spread on a slice of bread or in a pita pocket or on
crackers or as a dip at a holiday gathering.

HUMMUS

1 Can Chick Peas (drain 1/2 liquid off)
2-3 Tablespoons of Tahheni (crushed sesame seeds with olive oil) May be
found in all health food stores or Greek restaurants.
Garlic (minced jar) 3 rounded teaspoons
Salt
Pepper
Olive Oil (stream see below)

Place in a food processor all the ingredients listed above. Stream in Olive Oil
until smooth. This takes approximately 5 minutes to make start to finish.
Garnish with a drizzle of olive oil.

 IMAGINE ORGANIC SOUPS (16 fluid ounces)
I've written about these soups before, but they are versatile and very nice
to have on hand. The mushroom soup can be a gravy right out of the box.
They make a quick, hot meal to put in a travel cup.

Some of the flavors are:
Organic Portobello Mushroom
Organic Creamy Brocoli
Organic Creamy Potato Leek
Organic Creamy Tomato
Organic Vegetable Broth
Butternut Squash

Free recipes (quoted from the box): "Visit our website for delicious recipes
using our soups in a variety of creative ways."

www.imaginefoods.com

Here are two Imagine organic soup recipes and there are more at the
website listed beneath each recipe.
 

SHELLS WITH CREAMY BUTTERNUT SQUASH SAUCE
 3-4 servings

2 to 3 cloves garlic, minced
1 onion, diced
1 cup mushrooms, thinly sliced
2 zucchini, about 1 1/2 cups, small dice
(broccoli may be substituted)
1/2 red bell pepper, small dice (optional)
2 Tbsp. olive oil
1 tsp. umeboshi vinegar (optional)
salt and pepper to taste
1/2 lb. mini shells, cooked and drained
3 to 4 cups Creamy Butternut Squash Soup

In a large sauce pan, sauté the garlic, onion, mushrooms, zucchini and red
bell pepper in the olive oil. Cook until tender, about 5–7 minutes. Then add the
soup, umeboshi vinegar, shells, salt and pepper. Bring to a simmer, stirring
well. Serve hot and garnish with fresh chopped parsley.

http://www.imaginefoods.com/pages/recipes/sp12.php

BAKED EGGPLANT "MOUSSAKA"
5-8 servings

1 eggplant, sliced into rounds 1/4” thick
1 onion, sliced into rounds
1/2 red bell pepper, sliced into rounds
4 oz. jar of pimiento, diced (optional)
1/2 cup cornmeal
2 tsp. salt
1/2 tsp. garlic powder
1 quart Creamy Tomato Soup
4 to 5 Tbsp. parmesan or mozzarella cheese, grated (optional)
1/2 tsp. onion powder
1/2 tsp. red pepper flakes
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. pepper

Preheat oven to 400°. Mix cornmeal with garlic powder and 1 teaspoon salt.
Coat eggplant on both sides with mixture. Place on a cookie sheet and bake
at 400° for about 7 minutes on each side. Meanwhile, in a medium bowl
combine the Creamy Tomato Soup, onion powder, red pepper flakes, basil,
oregano, 1 teaspoon salt and pepper. Lightly oil a 9” x 13” casserole or baking
dish. Place half the cooked eggplant on the bottom of the dish. Layer half of
the onion and pepper rings on top. Add half the pimientos. Pour the Creamy
Tomato Soup over the vegetables until covered (optional: sprinkle with about 2
tablespoons of the grated cheese). Repeat with remaining ingredients and
soup (and cheese if desired). Bake until bubbling and well-cooked, about 35
minutes.

http://www.imaginefoods.com/pages/recipes/sp12.php

EARTHY DELIGHTS CATALOG:

The following is something I found in the food section of the Atlanta Journal
Constituion newspaper, December 2, 2004 edition.
www.ajc.com

Earthy Delights has a holiday catalog for gourmets. It's not vegetarian, but
contains items a vegetarian or vegan might be interested in.
Earthy Delights is a "Michigan based company [that] got its start
supplying famous chefs with hard-to-find wild foods such as fresh morels,
ramps and fiddlehead ferns, but now it sells to everyone". If you would like to
check it out, the Web address is www.earthy.com. If you'd like to request a
catalog, call 1-800-367-4709.

  HI ARBOR COOKBOOK:

The Hi Arbor cookbook, "Take This Veggie And Stuff It", has recipes for
stuffing 21 vegetables from artichokes to zucchini, and if you don't know how
to stuff an artichoke, the book explains. There are 87 recipes, some of which
have seafood but most are vegetarian. It's got lists of substitutions and
measurements and equivalents. Herbs and seasonings are defined, there's a
glossary of cooking terms in addition to a list of how much of a fresh spice is
needed versus the same spice in a dry form.

"Take This Veggie And Stuff It" costs $12.50 per copy plus $2.50 for

shipping and handling, and it can be ordered from Hi Arbor, Inc.; P. O.
Box 265; Oceanville, NJ 08231. Or from the web address below.

http://www.hiarbor.org/

The End