Becky Redelman, left, is the manager of the Clear Creek Food Coop. She brings 14 years of vegetarian cooking experience to the show! She and Cam Hart (filling in for Norma today) put together some great vegan dishes!

Visit the Co-op:
www.ClearCreekCoop.org

Cooked wild rice (Cook 1 cup wild rice in 3 cups of water for 50 minutes or until the grains begin to split)
Cooked white or brown rice (Cook 1 cup of white or brown rice in 2 cups of water until tender)
1 onion, chopped
1 bell pepper, any color, chopped
3 Tbs olive oil
3 oz. chopped portabella mushrooms
1 ear of fresh corn, cut from the cob (or 1 cup frozen corn kernels)
1/2 apple, chopped
1/2 pear, chopped
3/4 cup walnuts, chopped
1/4 cup raisins
1/2 cup chopped parsley
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp cayenne pepper (optional)
salt & pepper, to taste
1 can frozen apple juice concentrate
4 buttercup squash, or any variety of winter squash

1. Cut the top off the squash. Scrape out the seeds. Place cut side down in a greased baking pan. Cover with foil. Bake in a 375 degree oven until tender, approximately 40 - 50 minutes.
2. Sauté the onion and bell pepper in the olive oil.
3. Once the onions have turned translucent, add the mushrooms and sauté for 5 minutes.
4. Add the apple, pear, raisins, walnuts, and corn. Sauté another 5 minutes, then stir in the cooked wild rice and the white or brown rice.
5. Add 3 Tbs. of apple juice concentrate and stir into the rice mixture.
6. Add the spices and the parsley. Adjust the seasonings (including salt & pepper) to taste. Add more apple juice concentrate if you would like the dish to be sweeter. Cook for an additional 5 minutes.
7. Once the squash have finished baking and are cool enough to handle, stuff the squash with the rice pilaf. Serve.

1 lb. carrots, peeled and sliced
2 tbs. margarine or butter
1/2 cup orange juice
4 - 5 cups vegetable broth
1 small onion, chopped
1 tsp. thyme
salt and pepper
nutmeg, for serving

1. Place the carrots and margarine in a heavy pan and cook for 10 minutes, stirring.
2. Add the orange juice, stock, and onion. Bring to a boil; add the thyme, salt and pepper. Cover and cook until the carrots are tender. Allow to cool.
3. Process the soup, in batches, in a blender or food processor until smooth. Return to the pan and reheat.
4. Serve in bowls. Sprinkle with nutmeg.
Serves 4 - 6 people.

12 oz. package of fresh cranberries
1 1/2 cup water
1 1/2 cup sugar
grated orange rind from one orange (optional)

1. Wash and pick over the cranberries.
2. Place the sugar and water in a saucepan and boil for 5 minutes over medium-high heat.
3. Add the berries to the syrup and simmer until the berries are translucent (about 5 minutes). Skim off the foam from the top of the mixture.
4. Add the grated orange rind and chill.

1 1/4 cup warm milk or soymilk
2 1/2 Tbs honey or other sweetener
1 1/2 tsp salt
1/4 cup margarine or butter
2 packages active dry yeast (or 4 1/2 tsp. of loose yeast)
1/4 cup warm water
3 1/4 cup flour

1. Dissolve the yeast in a quarter cup of warm water (let it stand 5 minutes).
2. Warm the milk and allow the margarine to melt into the milk. Add the salt and sweetener and allow it to dissolve in the milk mixture.
3. When the milk mixture has cooled to luke-warm, add it to a large bowl with the yeast & water mixture. Stir together.
4. Begin stirring in the flour a little at a time, until a sticky dough forms.
5. Set the dough aside in a warm place, covered with plastic wrap or a clean dish towel until the dough has doubled in bulk.(This will take about an hour.)
6. Once the dough has risen, beat it for 2 minutes with a wooden spoon.
7. Drop dough into greased muffin tins.
8. Bake in a pre-heated 425 degree oven for 15 - 20 minutes, until golden brown.