Delicious! Recipe Contest 2000 Winners


Congratulations to our first-place winners, each of whom will receive a $150 gift certificate to the natural products store of her choice. Runners-up each will receive a gift certificate for $75.

Appetizer (1st place)
Lourdes Ortiz, Las Vegas

Potato and Carrot Soup

(Makes 10 servings)

2 tablespoons Spectrum Organic Extra-Virgin Olive Oil
4 cups organic carrots in 1/2-inch cubes
4 cups organic red potatoes in 1/2-inch cubes
2 large red tomatoes
3 garlic cloves
1/4 onion
7-8 cups water
2 1/2 tablespoons vegetarian chicken broth powder
1 teaspoon dry oregano
1 large chipotle pepper (optional)
1 1/2 boxes Mori-Nu Silken Lite Tofu (extra firm), in 1/2-inch cubes
1 teaspoon salt
1 teaspoon pepper

1. In a large pot, heat 1 tablespoon olive oil. Add carrots and potatoes. Keep stirring for about 3 to 5 minutes.

2. Process the tomatoes, garlic, onion and 2 cups water. Strain and add mixture to the large pot. Add salt. When it begins to boil, add vegetarian chicken broth powder, oregano, chile pepper and remaining water. Cover and cook for about 20 minutes over low heat.

3. Season tofu with salt, pepper and garlic powder. In a pan, heat 1 tablespoon olive oil and sauté tofu until lightly browned. Add this to the soup once the vegetables are cooked (about 45 minutes). Cover again and let stand for a few minutes.

4. Serve warm and enjoy!




Entree (1st place)
Kelly Mapes, Fort Collins, Colo.

Mediterranean Tuna Salad with Thyme Vinaigrette

(makes 6 servings)

Salad:

2 cups water
1 cup couscous, uncooked
2 cans (6.125 oz. each) Crown Prince Tongol Tuna in Spring Water, drained and flaked with a fork
3 cups chopped fresh spinach
1 jar (7 oz.) roasted bell peppers, drained and coarsely chopped
15 pitted Kalamata olives, drained and sliced

Vinaigrette:

1/3 cup Spectrum Organic Extra-Virgin Olive Oil
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
Salt and freshly ground pepper to taste

Garnish:

Fresh thyme sprigs (optional)

1. Bring water to a boil in a medium saucepan. Stir in couscous; cover. Remove from heat; let stand 5 minutes. Fluff couscous with a fork.

2. In a large bowl, combine couscous, tuna, spinach, bell peppers and olives. Toss to mix.

3. In a small bowl, combine olive oil, balsamic vinegar, garlic, thyme leaves, salt and pepper; mix well. Pour over salad; toss lightly to coat. Garnish with fresh thyme sprigs, if desired.




Dessert (1st place)
Vicky L. Brown, Kerrville, Texas

Pineapple Tofu Cheesecake

(makes 8 servings)

Graham Cracker Crust:

10 graham crackers
1 tablespoon honey or maple syrup
2 tablespoons water
1/2 teaspoon cinnamon (optional)
2 tablespoons Spectrum oil or melted butter
1 teaspoon vanilla
1/8 teaspoon nutmeg (optional)

1. Butter a 9-inch springform pan. Grind graham crackers in blender or food processor or crush crackers in a plastic bag with rolling pin. Combine remaining ingredients in mixing bowl; stir well. Add cracker crumbs and stir until all crumbs are moistened. Press mixture evenly into bottom and 11>/2 inches up the sides of pan. Bake crust at 350š for 5 to 10 minutes or until lightly browned. Cool.

Pineapple Topping:

1 cup pineapple juice
1 can (20 oz.) crushed pineapple, drained and juice reserved
2 tablespoons cornstarch
1 teaspoon turbinado sugar or honey

1. Combine one cup of pineapple juice with cornstarch and sugar; mix until thoroughly blended. Pour into a small saucepan and stir constantly over medium-low heat until mixture becomes thick and translucent. Add drained, crushed pineapple. Cool to room temperature. Spread evenly over cooled pie.

Filling:

2 boxes Mori-Nu Silken Tofu, firm
2 teaspoons vanilla
1 1/4 teaspoons salt
1/4 cup honey
1/4 cup turbinado sugar
3 tablespoons Spectrum sunflower or safflower oil
1/4 cup pineapple juice, from crushed pineapple for topping
1/2 teaspoon coriander or cinnamon
1/2 teaspoon lemon extract

1. Rinse and drain tofu. Mash tofu in a bowl and add all above ingredients; stir. Blend half of tofu mixture in blender until velvety smooth. Pour over prepared crust. Repeat with second half of tofu mixture. Spread filling evenly over crust. Bake at 350š for 20 to 30 minutes until edges are lightly browned and middle is firm. Remove from oven. Cool. Cover with pineapple topping.

Note: Refrigerate pie for several hours before serving.

Photographs by Rita Maas