Vegetable Lasagna

2 cloves garlic
1/4 C olive oil
4 red peppers
4 to 6 portabella mushroom caps, depending on size
1 bag baby spinach
32 oz. tub of ricotta
1 egg
2 C good quality marinara sauce, homemade or jarred
12 lasagna noodles, cooked
1 large ball fresh mozarella

The night before peel garlic and crush with the side of a knife. Soak in olive oil over night. Cut peppers in half and seed. Place skin side up on broiler pan. Broil until skin is charred. Place peppers in bowl and cover with damp dish towel. Place mushroom caps on broiler, skin side up and brush with garlic infused oil. Season with salt and pepper. Broil, turning once until tender. Reduce oven temperature to 375. Lightly steam spinach until just wilted. Peel skin from peppers and slice mushroom caps. Mix ricotta cheese and egg. Layer lasagna by putting 1/4 C tomato sauce on bottom of pan, follow with a layer of noodles, ricootta mixture then, mushrooms; make two more layers like this using the peppers, then the spinach. Slice mozarella and put on top. Bake for 50 minutes.

Shakti Rice

3/4 C basmati rice, uncooked
2 tbs clarified butter or ghee
1 medium onion, chopped
1/4 tsp allspice
1/4 tsp turmeric
1/8 tsp curry
3 C homemade chicken broth
1/4 C carrots, finely diced
1/4 C peanuts, chopped


Preheat oven to 375. Fry rice and onions in butter until onion is transparent. Add spices and stir until well mixed. Pour mixture into 1 qt casserole dish. Add chicken broth and carrots to same pan as you fried the rice mixture and bring to a boil. Pour boiling chicken broth into casserole. Add peanuts. Bake 35-40 minutes.

Black Forest Galettes

A St. Valentine's Day dessert
1 C buckwheat flour
1/3 C unbleached white flour
1/2 tsp salt
1/4 C cocoa powder, unsweetened
1 1/2 C milk
3 Tbs barley malt
2 Tbs melted butter
3 eggs

Place all ingredients in a food processor. Mix until smooth. Let batter rest in refrigerator for at least 1 hour.

Filling

8 oz marscapone cheese
3 Tbs black cherry preserves
2 Tbs port wine

Mix in food processor until smooth.


Sauce

1 24 oz jar sour cherries
2 Tbs arrowroot powder
1/4 tsp almond extract
sugar to taste

Strain cherries reserving liquid. Place liquid in small saucepan and add arrowroot and sugar. The sauce should still retain some tartness. Boil until liquid thickens slightly and coats back of spoon. Add almond extract. Add reserved cherries. Let cool.

To cook crepes use 2 frying pans-- one 7 inch, one larger. Melt butter in pans. If batter has thickened while resting add a little water. Ladle batter into 7" pan and swirl to coat bottom. Cook until edges are set and crepe begins to buckle away from pan. Invert pan over larger frying pan to cook other side. Cook until middle has just set.

Spread marscapone over crepe and fold once. Cover with cherry sauce.