YOU ARE INVITED TO JOIN IN ON MY VEGAN FEAST OPEN COOKING FORUM!     © Bryanna Clark Grogan 2005 No reproduction of the following material without permission from the author.  If you would like to share any of my recipes with others, or on a forum, or another site, let me know, and please credit me, my website and the book the recipe appeared in, if I note that in the recipe.  You are welcome to link to this page from your site.  Thanks!   I AM NO LONGER PRODUCING THE VEGAN FEAST NEWSLETTER.  HOWEVER, BUT I HAVE  BACK ISSUES AVAILABLE FOR PURCHASE INDIVIDUALLY RIGHT NOW,  WITH MORE ISSUES TO COME, SO KEEP AN EYE ON THIS PAGE!        P. 2, Archives of Past Weekly Recipes (includes some pumpkin recipes)   P. 3, Archives of Past Weekly recipes (includes some halloween recipes)   P. 4, Archives of Past Weekly Recipes-- Christmas Season Recipes (including Thanksgiving, Hannukah, Kwanzaa and others)  P. 5, Archives of Past Weekly Recipes (includes Robbie Burns' Night, Lunar New Year, Valentine's Day)   P. 6, Archives of Past Bi-Weekly Recipes (includes St. Patrick's Day,  Mardi Gras, Easter, Passover) P. 7, Archives of Past Bi-Weekly Recipes (includes Mother's Day, Father's Day) P. 8, Archives of Past Bi-Weekly Recipes (includes some Christmas recipes, Mother's Day, Lunar New Year)   P. 9, Archives of Past Monthly Recipes (summer recipes)   P. 10, Archives of Past Monthly Recipes     MONTHLY RECIPE ARCHIVES, P. 1    July 28, 2003 MIXED BAG OF RECIPES August 4, 2003 HOMEMADE COLD CEREALS   August 12, 2003  SUMMER DESSERTS   August 18, 2003  LOW-FAT SAUCES, DRESSINGS, AND DIPS FOR SUMMER VEGETABLES August 25, 2003  BELL PEPPER RECIPES   July 28, 2003   BRYANNA'S VEGAN COCONUT ORANGE MUFFINS These are one of my husband Brian's favorites!  They are reasonably low in fat, despite the coconut-- shredded coconut is surprisingly low in fat compared to coconut milk, and it's fiber-rich.    Makes 12             Preheat oven to 400 degrees F and grease muffin tin well.   Dry Mix: (mix in a medium bowl): 1 c. pastry flour (white or wholewheat) 1/2 c. wheat germ 1/2 c. wheat bran 1 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt 3/4 c. unsweetened finely-shredded coconut   Wet Mix: (blend in blender): 1/2 c. orange juice 1/4 c. soymilk or other nondairy milk 1 medium organic thin-skinned orange (peel and all), cut up 1/3 c. applesauce 1/2 c. packed brown sugar (or Sucanat) 2 T. oil 1 T. ground flax seed   Pour the Wet Mix into the Dry Mix and stir very briefly. Spoon evenly into well-greased muffin cups. Bake 15 minutes. Cool in the pan on racks for a few minutes, then carefully loosen the sides with a table knife and tip on their sides to cool.     BRYANNA’S LOW-FAT AMERICAN POTATO SALAD Serves 6   This is nice and creamy and a bit yellow, like potato salad with eggs in it.  It’s adapted from a recipe in my first cookbook, The (Almost) No-Fat Cookbook, and it’s always a hit at summer potlucks.   2 and 1/2 to 3 lbs. red or white thin-skinned potatoes, cooked til just tender and peeled under cold running water 2-3 T. brine from a jar of dill pickles 1 recipe Tofu Mayonnaise 2/3 c. chopped dill pickle 1 small onion, minced 1 T. nutritional yeast flakes 2 tsp. prepared Dijon mustard 1 tsp. tumeric salt and freshly-ground black pepper to taste Optional:  1/2 c. chopped celery                   1/2 c. chopped red or green bell pepper                   chopped fresh dillweed or some dry dillweed to taste   Dice or slice the potatoes, as you prefer them.  While still warm, toss in the serving bowl with the dill pickle brine.   Mix in all the other ingredients, tasting as you go.  The salad  will need to be a bit runnier than you want it at first, but it soaks up the dressing and gets drier in the end.  So, make sure that it’s moist enough.  You can moisten it with more dill pickle brine, or just some white wine vinegar.  Cover and chill til serving time..     BRYANNA’S TOFU MAYONNAISE      makes a generous 1 and 1/2 c.       Silken tofu makes a smooth, thick, rich-tasting mayonnaise that doesn't separate.  I think it tastes quite rich enough as it is, but if you like, you can add a little extra-virgin olive oil.  This is very easy to make and much cheaper than the bottled variety.  I prefer it to the commercial tofu mayonnaise because I can make it with no sweetener in it, which I prefer.  You can add a touch of maple syrup if you like.   12.3 oz. pckg. extra-firm silken tofu 2 T. cider vinegar or lemon juice 1 and 1/8 tsp. salt 1/2 tsp. dry mustard 1/8 tsp. white pepper Optional: 1-2 T. extra-virgin olive oil             Note:  I don't care for sweet mayonnaise, but if that is what you prefer, add about 1 tsp. sweetener of your choice.   Combine the ingredients in a food processor or blender until very smooth.  Scrape into a clean jar, close tightly and refrigerate.  This will keep for about 2 weeks in the refrigerator.     BRYANNA’S SOUTHERN SWEET POTATO SALAD    makes 4 servings   This unusual recipe, made from high-fiber sweet potatoes, was adapted from one given to me by a Calgary resident at a dinner there where I was the guest speaker.  She said that she had adapted it from a recipe of Oprah Winfrey’s!   2 large (orange-fleshed) sweet potatoes ( about 1 and 1/2 lbs. total) 1/2 to 3/4 c. chopped toasted pecans 1/2 c. thinly-sliced seeded red bell pepper 1/2 c. well-drained crushed canned pineapple (canned in juice) 1/4 c. coarsely-chopped celery 4 green onions, chopped   Dressing: 2 T. vegan mayonnaise (Vegannaise, or use my  recipe for Tofu Mayonnaise ) 2 T. extra-virgin olive oil 2 T. fresh lemon juice, or to taste 1 T. Dijon mustard (or a hotter mustard, if you prefer) 1/2 tsp. salt, or to taste lots of freshly-ground black pepper (coarse grind) chopped green onion or chives for garnish. TO COOK THE SWEET POTATOES: Steaming: You can steam small chunks of sweet potato in a metal steam basket in a covered pot over boiling water for about  12 minutes, OR   To Pressure-Cook: sweet potatoes can be cooked in a metal steam-basket for 5 minutes at high pressure (15 lbs.).  Release pressure under running water.  When cool enough to handle, peel off the sweet potato skins and discard.      Microwave Option: Peel the sweet potato and cut into 1" pieces.  Place in a Pyrex pie dish with 2 T. water, cover with a plate and cook on HI for about 4 minutes. Note: I have given conservative cooking times for the sweet potato—you may have to cook them a minute or 2 longer.  But they should not be mushy for this recipe—they should be tender, but firm.   In a small bowl, whisk together the dressing ingredients and set aside. Cut larger chunks of sweet potatoes into 1” chunks, after peeling.  Place them in a serving bowl, along with the pecans, pineapple, pepper, celery, and green onion.  Add the dressing and mix gently, until evenly coated.  If there doesn’t seem to be enough dressing, you can add a little of the pineapple juice, or more mayonnaise.  Taste for lemon juice, salt and pepper.   Cover and refrigerate until serving time, and sprinkle with chopped green onions or chives.     BRYANNA’S EASY LOW-FAT LIME OR LEMON “SHERBET”   Makes about 6 c. The whole recipe contains only about 850 calories!  Refreshing and delicious!   1/ 355 ml (about 12 oz.) can frozen concentrated lemonade or limeade (you can buy organic brands of this) 12.3 oz. box extra-firm silken tofu 2 c. water about 1/2 c. white beet sugar or very light unbleached sugar—to taste pinch salt 2 tsp. vegan kosher jel OR 1/2 tsp. agar powder          OR 1 T. agar flakes   Blend the lemon or limeade in a blender with the tofu, water, sugar and salt until very smooth.  Pour 1/2 c. of the mixture into a small pot or microwave-proof  bowl.  Sprinkle the jel or agar over it and stir in.  Let stand for a few minutes.  Then, heat over high heat, stirring constantly, until boiling, or microwave until it boils.    If using kosher jel, it should be removed from the stove or microwave as soon as it comes to a boil.   If using agar, simmer the agar powder for 1 minute, the agar flakes for about 5 minutes.    Pour the mixture back into the blender, scraping the bowl with a rubber spatula.  Blend briefly.  Freeze according to your ice cream machine’s directions.

August 4, 2003 HOMEMADE COLD CEREALS I used to make these when my kids were small and we were pretty broke-- they were good! The flakes are particularly good if you have your own freshly-ground wheat flour.   Allergy Note:  I have not tried all of these with other types of wholegrain flour, but it’s worth experimenting.   Photo courtesy of John Kelly Photography.   BRYANNA’S SUPER-SIMPLE WHEAT FLAKES   These are unsweetened.   Simply mix together equal amounts of wholewheat flour and water, with a pinch of salt.   Pour 1/4 cup of this mixture onto an oiled cookie sheet (one with sides) and tilt the sheet to get a film coating all over.   Bake at 375 degrees F, in the middle of the oven, for 15 minutes-- but watch carefully for burning.   Remove from the oven and carefully remove the cracker-like stuff from the pan with a spatula.   Repeat with the rest of the batter (it helps if you have a big oven and 4 cookie sheets!).   When cool, break into flakes and store airtight.     BRYANNA’S MORE SOPHISTICATED WHEAT FLAKES   2 c. wholewheat flour 1 tsp. salt (or less) 1 T. brown unbleached sugar or Sucanat (dehydrated sugar cane juice),        or molasses or maple syrup 1 c. each non-dairy milk and water   Mix everything together and spread very thinly on 3 oiled cookie sheets. Bake at 350 degrees F for about 15 minutes. After 10 minutes, if the top isn't browning much, loosen the whole thing with a spatula and flip it over. If it doesn't seem completely crisp after 15 minutes, turn off the oven and leave the door open a crack. Let it dry out til it's easily crushed. Cool and break into flakes. Cool completely before storing airtight.     BRYANNA’S CRUNCHY CRUMB CEREAL (This is sort of like "Grapenuts".)   This is the ultimate in thrift and surprisingly good!   Simply grind up stale wholegrain bread or muffins into crumbs (use a food processor, food grinder, or food mill) to make 4 c. of crumbs.   Toss with 1/4 c. maple syrup or frozen (thawed) apple or white grape juice concentrate (or fruit concentrate syrup).   Spread in an oiled shallow baking pan and bake at 350 degrees F for 20 minutes, or til lightly browned.   Turn the oven off and leave the door open a crack, and leave the cereal in there to dry out as the oven cools off. When completely cool, store airtight.   BRYANNA’S HOMEMADE "GRAPENUTS"-STYLE COLD CEREAL   1 and 1/2 c. wholewheat flour 1/2 c. wheat germ 1/2 c. Sucanat (dehydrated sugar cane juice) or brown sugar 1/2 tsp. baking soda pinch salt 1 T. lemon juice and soymilk to make 1 c.   Mix the ingredients and spread out on one lightly-oiled cookie sheet (with sides). Bake at 350 degrees F for about 25 minutes. Allow to dry out in the turned-off oven as directed in the recipe above. Grind chunks of this in a food processor, food grinder or food mill. If it's not crisp enough after grinding, spread on cookie sheets and crisp in a 250 degree F oven. Cool completely and store airtight.   BRYANNA’S MICROWAVE FAT-FREE MAPLE-COCONUT GRANOLA   From my book "The Fiber for Life Cookbook" .  makes 3 and 1/4 c.     (soy-free and can be wheat-free)   It’s difficult to make fat-free granola in the oven, because it dries out.  The microwave works perfectly for this, and it’s possible to make small batches.  I avoided granola for years because of the high fat content, until I devised this easy recipe.  It’s far cheaper, and more nutritious, than commercial low-fat varieties.   2 c. oatmeal (or other rolled wholegrain cereal) 3/4 c. wholewheat or other wholegrain flour (can use 1/2 c.flour and 1/4 c. wheat germ, if you prefer) 1/2  c. bran (wheat, oat, rice) 1/3 c. maple syrup 1/4-1/2 tsp. cinnamon 1/4 tsp. each salt and coconut extract Optional: 1/2 c. dried fruit                 1/2 c. chopped nuts, seeds,  or unsweetened shredded coconut, or a mixture                                                                                                               Mix well with fingers.  Spread evenly on waxed paper on the microwave carousel (this amount is for a large microwave).  Cook on HI for 3 minutes.  Stir and spread out evenly again.  Cook on HI 3 minutes.  Let stand 3 minutes.  Add the optional dried fruit, if you like.  When completely cool, store airtight.   Without fruit, this makes a good nut substitute for low-fat baking.   VARIATION:   ORANGE-NUT GRANOLA:   Add 3 T. unsweetened shredded coconut and 1/3 c. chopped nuts to the uncooked mixture.   Instead of the 1/3 c. maple syrup, use 1/4 c. frozen orange juice concentrate and 2 T. maple syrup.  Add 1/2 tsp. orange extract, along with the other flavorings.  Use 1/2 tsp. cinnamon.  BRYANNA’S BIRCHER MEUSLI     Serves 4     (can be wheat-free and soy-free) From my book "The Fiber for Life Cookbook" .   Bircher Meusli was invented by a Dr. Bircher in Switzerland as a nutritious, raw, but digestible breakfast cereal.  You can buy expensive commercial versions, but the original is cheap and very easy, as long as you remember to start the night before.    The night before, soak in a bowl overnight in the refrigerator: 1 and 1/2 c. rolled oats (or other rolled wholegrain cereal) 1 and 1/2 c. nondairy milk                                                                                                               Just before serving, add: 2 T. wheat bran or raw wheat germ (or use rice bran or corn germ) 2 T. currants, raisins or other dried fruit 1/4 tsp. salt 1/4-1/2  c. chopped toasted almonds, filberts (hazelnuts) or sunflower seeds 2 shredded unpeeled apples (preferably unsprayed) 3 T. lemon juice maple syrup to taste   Serve with non-dairy milk, soy yogurt, maple syrup or  unbleached brown sugar ( or Sucanat) and more fresh fruit (such as berries), if desired.   FOR ONE SERVING:   Use 6 T. oatmeal; 6 T. non-dairy milk; 1 tsp. bran or wheat germ; 1 tsp. dried fruit; pinch salt; 1 T. chopped nuts;  1/2 small apple, shredded; 2 and 1/4 tsp. lemon juice

August 12, 2003 SUMMER DESSERTS        BRYANNA'S VEGAN KEY LIME PIE   one 9" pie No pudding mixes needed!   Note: I have found that most bulk graham cracker crumbs do not contain honey, butter or any other animal product.   Crumb Crust: 1 c. graham cracker or vegan vanilla cookie crumbs OR finely-crushed crispy cereal 2 T. melted vegan margarine (Earth Balance is a really good one) 1 T. maple syrup or other syrup   Mix the ingredients well and press into a 9" pie pan, evenly (won't go up the sides all the way-- if you like more crust, make 1 and 1/2 times the crust recipe).   Bake at 350 degrees F for 12 minutes, OR microwave at 50 percent power (I have a 900 watt oven) for 2 minutes. Cool thoroughly before filling.   Fillling: 1/2 c. plus 2 T. raw cashews 12.3 oz. box extra-firm silken tofu 2 T. lemon juice grated zest of one large lemon or key lime, or 2 little limes, or 1/2 and 1/2 pinch salt 3/8 tsp agar powder (OR 2 and 1/4 tsp. flakes) (see note below recipe if you wish to use kosher jel instead of agar) 1/4 c. cold water Optional: 1/4 tsp. Spanish saffron or a tiny pinch tumeric (this is for color only) 3/4 c. light unbleached sugar or white beet sugar 1/2 c. key lime juice OR 1/4 c. each regular lime and lemon juice non-dairy whipped topping    Grind the cashews as finely as possible in a dry food processor. Add the tofu, 2 T. lemon juice, zest and salt. Process for several minutes (be patient!), until it is quite smooth.   Now, soak the agar in the cold water for a few minutes, in a small pot or a microwave-proof bowl. Then cook it, stirring, over medium heat til dissolved, or microwave it in 2 /30 second intervals (stir after first one). Add the sugar to the hot mixture and stir til the sugar dissolves. Scrape this carefully into the mixture in the processor (try to get it all with a rubber spatula), and add the key lime, or lime and lemon, juice. Process until well-blended.   Pour this immediately into the baked, cooled crust. Refrigerate for at least 3 hours.   Serve with non-dairy whipped topping.   NOTE: IF YOU PREFER TO USE KOSHER JEL instead of agar, use 1 and 3/4 tsp. kosher jel and blend it in the blender or with a hand immersion blender with 1/4 c. HOT water (with the saffron, if using), rather than starting in cold water. It doesn't need to be cooked. Add the sugar and blend until it dissolves, then proceed with the recipe. Note: Kosher jel takes alot longer to gel than agar-- let it chill for 8-12 hours before serving.     VEGAN WHIPPED TOPPINGS:     BRYANNA’S BEST TOFU WHIPPED CRÈME  makes about 1 and 3/4 c.   This is so simple and good! Be sure to let it refrigerate for at least four hours before serving, so that it “sets up” nicely. This is like a softly-whipped cream and doesn’t separate!   Note: To stabilize further, dissolve 3/4 to 1 tsp. vegan kosher jel in 1 T. boiling water, or in the liqueur, if you are using it, heated almost to boiling, then  whip in with the other ingredients. (Don't use agar-- it doesn't seem to work well in this.)   Note on calories and fat: cashews give a rich flavor, have some thickening qualities, and save about 280 calories for the whole recipe.  (1/4 c. cashews contains about 200 calories; 1/4 c. oil contains about 480 calories.)               1 and 1/3 c. soft tub tofu (water-packed in plastic tub) 1/4 c. melted Earth Balance Natural Buttery Spread          OR 1/4 c. oil OR 1/2 oil and 1/2 melted Earth Balance          OR 1/4 c. raw cashews, ground very fine in a food processor or coffee grinder 3 T. very light granulated unbleached sugar or white beet sugar          OR 3 T. maple syrup  (this will make it a little softer) 1 and 1/2 tsp. vanilla 1/2 tsp. lemon juice Optional: (if not using Earth Balance) pinch salt Optional: 1 T. of your favorite liqueur   Place all of the ingredients in a blender or food processor and blend for several minutes, or until very smooth and fluffy. Scrape into a small bowl, cover tightly and refrigerate for at least four hours before serving. This will keep for several days refrigerated.   NOTE ON TOFU: The measurement for the tofu was determined by the size (actually, 300 g) that soft water-pack tub tofu comes in in my area. DO NOT use silken tofu (Mori-Nu in the asceptic boxes)  for this recipe (there is another recipe using silken tofu below). Use the freshest available soft water-pack tub tofu (and be careful that it’s not “dessert” tofu, which has sugar added).   NOTE ON EARTH BALANCE:  This is a vegan “margarine” that cantains no hydrogenated fats, and is made from all expeller-pressed oils.  It also tastes great—buy in health food stores.     *************************************     BRYANNA’S TOFU WHIPPED CRÈME  MADE WITH SILKEN TOFU     makes about 2 c. If you can’t find soft water-pack tub tofu, try this recipe—it’s also very good.   Note: to stabilize further, dissolve 1 to 1 and 1/4 tsp. vegan kosher jel in 1 T. boiling water, or in the liqueur, if you are using it, heated almost to boiling, then  whip in with the other ingredients. (Don't use agar-- it doesn't seem to work well in this.)   1 (12.3 oz.) box extra-firm silken tofu (like Mori-Nu brand, in asceptic box) 1/3 c. oil OR melted Earth Balance, or a combination 1/4 c. maple syrup OR very light granulated unbleached sugar or white beet sugar 1 T. soymilk 1 and 1/2 tsp. vanilla 1 tsp. lemon juice Optional: (if not using Earth Balance): pinch of salt Optional: 1-2 T. of your favorite liqueur   Whip ingredients together in food processor until very smooth.  Refrigerate for several hours before serving.     BRYANNA’S CRISPY WRAPPED BAKED BANANAS WITH VANILLA “ICE CREAM”    Serves 6 Adapted from a recipe in my book, “The Almost No-Fat Cookbook”.             These are very easy to make, and the contrast between the hot, crispy baked bananas and the cold, creamy non-dairy vanilla dessert is delicious!  Note:  serve immediately after baking.   3 whole sheets of fillo (phyllo, filo) pastry, thawed and cut in half vertically (keep well-covered) Note: Fillo Factory makes organic wholewheat, unbleached and spelt fillo 6 medium ripe bananas, peeled and brushed with lemon juice 2 T. Sucanat or brown sugar 1 and 1/2 tsp. coconut extract OPTIONAL: a sprinkle of grated unsweetened coconut) Melted Earth Balance (or other good-tasting vegan margarine) commercial low-fat non-dairy vanilla frozen dessert (such as Soy Dream, Soy Delicious or Tofutti Premium)   (For a low-fat dessert, use apple juice instead of margarine and serve the dessert immediately, or it will not be crispy)   Preheat the oven to 400  degrees F.             To make each wrapped banana, place 1 banana at the bottom (short end) of 1 half of a fillo sheet and sprinkle the banana with 1 tsp. of Sucanat or brown sugar and 1/4 tsp. coconut extract.  Roll the dough over it once, then fold in the outer edges and keep rolling away from you.  Place the wrapped bananas on a lightly-greased cookie sheet and brush the tops with melted Earth Balance (or apple juice).  Bake for 15 to 20 minutes, or until golden and crispy.  Serve immediately with a scoop of the frozen dessert on each plate.       BRYANNA'S VEGAN "BUTTERED" RUM CHEEZECAKE   one 9-10" cheesecake This scrumptious dessert is adapted from the cheezecake recipe in my book “Soyfoods Cooking for a Positive Menopause”.                        Crumb Crust: Use your own recipe for a crumb crust, the one above, OR this one: 1 c. dried or toasted breadcrumbs 3 T. brown sugar 2 T. melted Earth Balance   Filling: 2 (12.3 oz.) boxes extra-firm silken tofu 2/3 c. raw cashew pieces, ground finely in a mini-chopper or coffee/spice mill 3/4 c. light unbleached sugar or white beet sugar 6 T. rum OR 1 T. rum extract plus 5 T. white grape juice or apple juice 3 T. lemon juice 2 T. cornstarch 1/2 tsp. salt   Butterscotch Sauce: 1/3 c. corn syrup or brown rice syrup 1/2 c. plus 2 T. brown sugar 2 T. Earth Balance 1/8 tsp. Salt 1/3 c. rich soymilk OR organic soy creamer 1/4 tsp. vanilla extract   Toppings: Tofu Whipped Creme 1/2 c. raisins plumped in 2 T. rum OR 1 tsp. Rum extract plus 2 T. white grape juice or apple juice (optional) toasted pecan halves 2 ripe broiled bananas (peel, cut in half lengthwise, sprinkle with brown sugar and broil until sugar is bubbly) (optional)   Preheat the oven to 325 degrees F.             Mix the breadcrumbs with the brown sugar and melted Earth Balance and press onto the bottom of a lightly-oiled 10" round cake pan or 9" spring form pan.             Place the filling ingredients (make sure that the cashews are ground as directed) in a food processor or blender and blend until very smooth (be patient).  Pour into the crust.  Bake 60 minutes, or until the filling is set and slightly cracked around the edges.  Cool on a rack, then refrigerate for about four hours before serving.   To make the sauce, bring the syrup, brown sugar, Earth Balance and salt to a boil in a heavy saucepan and boil over medium heat, stirring constantly, until the consistency of heavy syrup.   Remove from heat and cool a bit.  Heat the soymilk or creamer just until warm.  Whisk into the syrup along with vanilla.  If you like, add the plumped raisins to the sauce.   To serve, top each serving of cheezecake with some of the sauce and sprinkle with toasted pecans.  If you like, top the cake with the broiled bananas, cut into slices, before topping with the sauce.  Serve with or without the whipped topping.   BRYANNA’S VEGAN SOUR CRÈME RHUBARB-ORANGE PIE Makes one 9-10” pie.   Really good!   One crust pastry for 9-10” pie   4 c. rhubarb, diced 1 and 1/2 c. sugar (white beet sugar or light unbleached cane sugar) 1/4 c. unbleached flour 1 c. Tofu Sour Crème (Tofutti or homemade) zest of one organic orange, grated   Topping: 1/2 c. wholewheat flour 1/4 c. brown sugar or Sucanat 3 T. Earth Balance or other vegan margarine   Preheat oven to 400 degrees F.   Line the pie plate with the pastry, crimping the edges.   In a large bowl, mix the rhubarb with the sugar and flour, then stir in the sour crème and orange zest.  Scoop into the pie crust.   Mix the Topping ingredients until crumbly and sprinkle evenly over the pie filling.  Bake 15 minutes, then turn down to 350 degrees f.  bake 30 minutes more.  Cool before serving.  Keep refrigerated.     BRYANNA’S TOFU SOUR CREME      Makes 1 and 1/2 c.                  Silken tofu makes a smooth, rich-tasting mixture which can be used anywhere you would normally use sour cream, including cooking.   1 (12.3 oz.) box extra-firm silken tofu 3 T. lemon juice 1/2 tsp. sugar 1/4 tsp. salt OPTIONAL:  for a richer mixture, add 1-2  T. oil             Process in a food processor or blender until VERY smooth.  Keep in a covered container in the refrigerator for up to a week.                 BRYANNA’S LOW-FAT OIL PASTRY     Makes one 9" crust   Although this crust does contain fat, it has about half that of ordinary pastry, and it uses oil rather than hard fat.  Divided into 8 servings, each piece with either a bottom OR a top crust (not both) and a fat-free filling will contain 5 g of fat.             The pastry flour and soured soymilk make a tender crust that no one will guess is low-fat!   1/2 c. unbleached white flour 1/2 c. minus 1 T. wholewheat pastry flour 3 T. oil 3 T. soymilk with 1/2 tsp. lemon juice added 3/8 tsp. salt 3/8 tsp. baking powder 3/8 tsp. sugar   Mix the flours in a medium bowl with the salt, baking powder and sugar.  Whisk together the soured soymilk and oil in a cup until well blended.  Pour this into the flour mixture and mix gently with a fork until it holds together in a ball.  (If it's too dry, sprinkle with a tiny bit of water.)  If you have time, place the dough in a plastic bag and refrigerate it for an hour before rolling out.  Roll out and bake as you would an ordinary crust.

August 18, 2003  LOW-FAT SAUCES, DRESSINGS, AND DIPS FOR SUMMER VEGETABLES   BRYANNA’S VEGAN HOLLANDAISE SAUCE     makes 1 c.      (Can be soyfree) This is a new recipe.  Creamy, smooth and butter-y.   1/2 c. plus 1/4 c. unflavored soymilk or other nondairy milk  (3/4 c. total) 2 T. Earth Balance or Soy Garden Natural Buttery Spread, melted and kept warm 1 and 3/4 T. cornstarch or wheat starch *Note: Do not substitute arrowroot, tapioca starch, or kuzu— I tried these and the results were not satisfactory. 1 T. fresh lemon juice 1/2 tsp. salt pinch of white pepper or a dash of hot pepper sauce tiny pinch of tumeric (less than a 1/16th of a tsp—more makes a phony-looking color)   Heat the 1/2 c. soymilk until not quite simmering—pour into the blender container along with the salt, pepper or hot sauce, and cover to keep hot while you melt the Earth Balance and go on to the next step.   In a small (2 c.) saucepan or microwave-proof bowl, mix together the first 1/4 c. of soymilk and the cornstarch and tumeric, and whisk together well.    If making in a pot on the stovetop, stir constantly over high heat until thick and translucent, shiny yellow, not a dull yellow —  OR:             Microwave option:  Use the microwave-proof bowl for the mixture, and microwave on HI 20 seconds.  Whisk.  Repeat two times, or until thick and translucent, shiny yellow, not a dull yellow.             Scrape the yellow cornstarch mixture into the blender container containing the hot milk mixture, and add the lemon juice.  Blend well, adding the melted Earth Balance slowly through the hole in the lid  while the machine is running.  Blend until the mixture is pale yellow and frothy and emulsified (you can't see any oil globules).      Serve immediately, or, if it has cooled down too much, heat briefly in the microwave at a low setting, or in a small pot on the stove over low heat, or keep hot on an alcohol burner briefly before using.  The cooled mixture may be reheated gently, as well.         BRYANNA’S GOLDEN SAUCE  OR “MELTED CHEESE”    makes 2 and 1/2c.     (wheat-free; can be soy-free)             This sauce is delicious on steamed vegetables or macaroni, and the thicker version can also be spread on toast and broiled for an open-faced “grilled cheese” sandwich, or used to top a casserole and broiled or baked to brown the top a little.  This is a variation on a recipe that is in several of my cookbooks.  3/4-1 c. water (use 3/4 c. for “cheese”; use 1 c. for a sauce) 1 medium potato (about 4 oz.), peeled and chunked (Allergy note: if you are allergic to potato, use 3/4 c. cooked white rice or millet instead of the cooked potato) 1/2 medium carrot, scrubbed and chunked 1/2 a medium onion, peeled and chunked 1/2-3/4 c. medium-firm tofu or extra-firm SILKEN tofu         OR about 1/3 c.  raw cashew pieces 2 T. sesame tahini 1/4-1/2 c. nutritional yeast flakes (depending on how “cheesey” you want the flavor) 1 T. lemon juice 1 tsp. salt  OR 1 T. light soy or chickpea miso plus1/2 tsp. salt 1/4 tsp. garlic granules   Simmer the potato, carrot and onion in a small saucepan with the water, covered, for about 10 minutes, or until the carrot and potato are tender.    Add to the blender container with the remaining ingredients.  Blend until VERY smooth.  Serve immediately or refrigerate, covered for up to a week.  (Reheat over gentle heat.)  If you make the thicker “cheese” version, and want to use the leftovers for a sauce, you can thin it with a little hot water.   WHITE “CHEESEY” SAUCE:     Make the Golden Sauce, but omit the carrot and use only 1/4 c. of nutritional yeast.  Use the salt only, not the miso.   CREAMY “BÉCHAMEL” SAUCE:     Use 1 c. water to cook the vegetables.  Use only 1 T. of nutritional yeast and omit the carrot.  Use the salt only, not the miso.  Omit the lemon juice and tahini, if you prefer—the taste is up to you.  This is good on steamed vegetables, or on top of  lasagne, canneloni, or moussaka.           BRYANNA'S VEGAN AIOLI (GARLIC MAYONNAISE):   To make a delicious garlic dip for cold, steamed vegetables and artichokes, add 4-6 peeled cloves of garlic to 1 and 1/2-2 c. vegan mayonnaise in a blender. This also makes a good spread for making garlic toast.   If you want to make your own homemade mayonnaise, two recipes follow. Omit the dry mustard when making aioli, and add the garlic cloves to either recipe while you blend the ingredients.     HOMEMADE LOW-FAT MAYONNAISE RECIPES: These recipes appear in several of my books.   BRYANNA'S TOFU MAYONNAISE makes a generous 1 and 1/2 c.   Silken tofu makes a smooth, thick, rich-tasting mayonnaise that doesn't separate. I think it tastes quite rich enough as it is, but if you like, you can add a little extra-virgin olive oil. This is very easy to make and much cheaper than the bottled variety. I prefer it to the commercial tofu mayonnaise because I can make it with no sweetener in it, which I prefer.   12.3 oz. pckg. extra-firm SILKEN tofu 2 T. cider vinegar or lemon juice 1 and 1/8 tsp. salt 1/2 tsp. dry mustard 1/8 tsp. white pepper OPTIONAL: 1-2 T. extra-virgin olive oil   Combine the ingredients in a food processor or blender until VERY smooth. Scrape into a clean jar, close tightly and refrigerate. This will keep for about 2 weeks in the refrigerator.       BRYANNA’S DELICIOUS LOW-FAT VEGGIENNAISE      (can be soy-free) makes about 2 generous cups This is a revised version of the recipe that appears in several of my cookbooks.             For those who are allergic to soy, do not like tofu mayonnaise, or the commercial "light" mayos (most are not vegan, anyway), here is a delicious (and inexpensive) solution!  It contains a small amount of oil, just enough for good flavor, and has only about 10 calories per T. (compared to 100 calories for regular mayo!). It’s smooth and creamy, and a little tangy, but not too much.   **BRIGHT IDEA--  This mayonnaise (and variations) can be used as a savory vegetable and toast topping.   1/2 c. plus 2 T. cold water 1/2 tsp. agar powder OR 1 T. agar flakes 3 and 1/2 T. cornstarch (or wheat starch-- do not use tapioca, or arrowroot-- I tried these and it was terrible!)) 1 c. any non-dairy milk (can be low-fat) 2 T. apple cider, plain rice vinegar, or white wine vinegar, or lemon juice 1 and 1/2 tsp. salt 3/4 tsp. dry mustard 2 T. extra-virgin olive oil             In a small saucepan or microwave-proof bowl, mix together the water and the agar and let sit for a few minutes.  Add the cornstarch and whisk well.  If making in the pot on the stovetop, stir constantly over high heat until thick and translucent-- not white—  OR:             Microwave option:  Use the microwave-proof bowl for the mixture, and microwave on HI 30 seconds.  Whisk.  Repeat three times, or until thick and translucent.             Place the cornstarch mixture and all other ingredients EXCEPT the oil in a blender or food processor.  Blend well, then add the oil slowly through the top while the machine is running.  Blend until the mixture is very white and frothy and emulsified (you can't see any oil globules).  (NOTE:  This mayo doesn’t get thick as you blend it, like regular mayonnaise or soy mayonnaise made with lots of oil, so don’t blend it and blend it, thinking it will thicken as it blends—it won’t!!  It will thicken in a few hours in the refrigerator.) Pour into a clean pint jar, cover and refrigerate.             Keeps several weeks.   Note: If you leave out the agar, this makes a good base for cold savory sauces.       BRYANNA’S CREAMY BLACK PEPPER DRESSING Makes about 2 c.  This is a new recipe.   3/4 of a vegetable bouillon cube 6 T. hot water 12.3 oz. Box of soft SILKEN tofu 1 large clove garlic, minced 3 T. Soymage 100 percent vegan soy parmesan 3 T. fresh lemon juice 1 T. oil 1/2 T. whole black peppercorns 3/4 tsp. sugar salt to taste   In a small cup, dissolve the bouillon cube in water.   Mix all of the ingredients, including the bouillon, in a blender until very smooth.  Season to taste with salt.  Store in a covered container in the refrigerator.        Bryanna’s REAL RANCH DRESSING, VEGANIZED Makes 1 cup  This is a new recipe.   1/2 c. vegan mayonnaise  (see recipes above, or use commercial brand) 1/2 T. lemon juice plus soymilk or nut milk to make 1/2 c. 1/2 tsp. dried parsley flakes 1/4 tsp. ground black pepper 1/4 tsp. salt 1/8 tsp. garlic powder or granules 1/8 tsp. onion powder pinch dried thyme   Combine all ingredients in a medium bowl and whisk until smooth. Place in a covered container or jar and refrigerate for several hours before using.   CHIPOTLE Ranch variation:  Add 1/2 T. pureed canned chipotle chiles, or to taste (these are smoked jalapeños in a tomatoey sauce, so they are HOT!).       BRYANNA'S LOW-FAT CREAMY “CAESAR” DRESSING     makes  about 1 and 1/4 c. From my books “20 Minutes to Dinner” and “Soyfoods Cooking for a Positive Menopause”.             Traditional Caesar dressings are primarily oil, but why drench a fat-free green salad in oil?  This delicious dressing makes enough for two BIG salads, and also makes a good dip for raw veggies.    2/3 c. medium-firm tofu OR firm SILKEN tofu 1/4 c. water 1/4 c. fresh lemon juice 2 T. light soy or chickpea miso 1 T. red wine vinegar 1 tsp. Dijon mustard 2 cloves garlic, peeled 1/2 tsp. EACH salt and pepper 2 dashes Louisiana hot sauce OPTIONAL: 1/4 tsp. vegetarian Worcestershire sauce             Simply blend all the ingredients in a blender until smooth.       BRYANNA'S BAGNA CAUDA (HOT ITALIAN GARLIC DIP FOR VEGETABLES)     Makes almost 2 c.     (Can be soy-free) From my book "Nonna's Italian Kitchen".             Bagna cauda means "hot bath".  It's a very old sauce from Piedmont, although it is eaten all over Italy now.  It was popular as far back as the 16th century and today, as then, it makes a wonderful communal antipasto.             Some recipes mix butter and olive oil, some mix cream and olive oil.  I have improvised on the cream-based sauce to make a lower-fat version that is creamy, garlicky, and luscious (miso stands in for the usual anchovies).  Serve the sauce with a platter of raw bell pepper slices, cabbage wedges, celery, and fennel stalks.  Cold cooked artichokes and other lightly-steamed vegetables are also good with bagna cauda, and you might like to also serve some crusty bread to mop up the last traces of the sauce.   3/4 c. soy or rice milk 6 T. extra-firm silken tofu (for soy-free, substitute 3 T. raw cashews) 6 T. water 2 T. light soy or chickpea miso 1 crumbled vegetarian broth cube (or enough for 1 c. liquid) 1/4 c. extra-virgin olive oil 6 thinly-sliced cloves garlic freshly-ground black pepper to taste             In a blender, combine the milk, tofu (or cashews), water, miso, and broth cube until very smooth.  Set aside.             In a small skillet or sauté pan, heat the olive oil over medium heat.  Add the garlic clove and sauté it slowly until golden-- don't brown it.  Remove the garlic cloves and whisk in the blended mixture.  Heat the sauce slowly and add black pepper to taste.  Keep the sauce warm (like a fondue) in a heat-proof bowl over a small candle or other warming device.   VARIATION:  Hazelnut Bagna Cauda-- use hazelnut (filbert) oil instead of the olive oil, and add 1/4 c. of ground toasted hazelnuts or filberts   How to skin hazelnuts (and filberts):  bring 2 c. water to boil with 3 t. baking soda.  Add the nuts and blanch for 3-4 minutes.  Drain and rinse in a colander under cold running water-- the skins will slide off.

August 25, 2003  BELL PEPPER RECIPES   BRYANNA’S “VEGANIZED” TOFU, GREENS AND SUN-DRIED TOMATO STRUDEL WITH RED PEPPER SAUCE Makes 6 servings Inspired by a recipe from Bon Appétit magazine, September 2000   I made this delicious dish for a friend’s wedding, as the vegan entrée, but all the meat-eaters were devouring it, too!    Be sure to make the Tofu Feta several hours, or even days, ahead of preparing the filling.  I made the filling 2 days before, and then it was easy to roll and bake the strudels at the last moment.   If you use an oil spray and the smaller amount of  phyllo sheets, this is pretty low-calorie, but I used the larger amount of phyllo, and the melted Earth Balance (the more phyllo you use, the larger amount of Earth Balance is needed) for the wedding, because I wanted it to be very crispy.   Serve the Sauce on the side, or around the strudel; if served on top, it makes the crust soggy.  This is good hot, or at room temperature.   1/ 10 oz. Pckg. Frozen chopped spinach, thawed and squeezed dry 1 tablespoon olive oil 1 1/2 cups chopped onion 3 garlic cloves, minced 7 ounces firm tofu (half of one 14-ounce package), drained, cut into small dice 3/4 c. Bryanna’s Quick Tofu Feta, crumbled  (make several hours earlier) 1/4 c. Soymage 100 percent dairy-free soy parmesan 2 tablespoons chopped fresh dill OR about 2 tsp. dried dillweed 1 1/2 teaspoons flour 6 oil-packed sun-dried tomato halves, patted dry, chopped Nonstick olive oil spray or about 1/4 to 1/2 c. melted Earth Balance 6-12 frozen phyllo pastry sheets, thawed (Fillo Factory makes organic white, wholewheat and spelt phyllo) Red Pepper Sauce   Heat oil in heavy large skillet over medium heat. Add onion and garlic and sauté until tender, about 7 minutes. Cool.   Mix tofu, “cheeses”, dill and flour a medium bowl. Stir in onion mixture, spinach (separate with fingers), and sun-dried tomatoes. Season with salt and pepper.  Chill the filling before using, if you have time—it can be made several days ahead of time.   Preheat oven to 350 degrees F. Spray large baking sheet with oil spray. Working on a sheet of waxed paper on top of a clean kitchen towel (keep the phyllo covered with a damp cloth as you work), stack phyllo sheets, one atop the other,; spray each layer of phyllo with oil spray, or brush with melted Earth Balance.  Spread tofu mixture lengthwise down the bottom long edge of phyllo in 3-inch-wide strip,  about 2 or 3 inches from the bottom edge, leaving about 1 1/2-inch border on each short side. Fold short sides of phyllo in over filling, then roll up into log, enclosing filling completely.   Transfer strudel to ungreased baking sheet. (If the baking sheet is old and black, cover with a layer of aluminum foil.)   Spray phyllo log with oil spray or brush with melted Earth Balance.   Slash the log 5 times at equal intervals with a razor blade—this allows steam to escape and makes it easier to cut after baking.   Bake strudel until golden brown, about 40 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 350 degrees F oven until heated through, about 15 minutes.) Cool 10 minutes. Cut strudel crosswise into 6 pieces. Place on plates. Spoon Red Pepper Sauce alongside or around the slice.     Red Pepper Sauce 1 cup drained roasted red peppers from jar 2/3 cup vegetable broth 2 oil-packed sun-dried tomato halves, patted dry 1 tablespoon balsamic vinegar   Puree all ingredients in blender until smooth. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Makes about 1 1/4 cups. (I served this at room temperature.)  Leftover sauce can be used on slices of panfried marinated tofu.     BRYANNA'S QUICK TOFU FETA Makes about 1 and 1/2 c. From my book "Soyfoods Cooking for a Positive Menopause".  There are various ethnic variations in the book.   This is excellent and very easy to make (especially in a microwave)!  It even melts when heated.   6 oz. firm tofu, crumbled Note:  You can use 4 oz. medium-firm mixed with 3-3 and 1/2 oz. extra-firm tofu, if you have no firm tofu) 1 tsp. agar powder (or 2 T. flakes) 2 T. water 1/2 tsp. unbleached sugar 1 T. neutral-tasting cooking oil 1 and 1/4 tsp. salt 1/2 T. light miso 3 T. fresh lemon juice   Blend the tofu, agar, water, sugar, oil, and salt in a food processor until very smooth.  Place the mixture in a heavy-bottomed small saucepan and stir over medium heat until it bubbles for a few minutes and thickens.  Microwave Option:  Place the mixture in a microwave-safe bowl and microwave on HI for 2 minutes.  Whisk briefly.  Microwave 1 minute more.             Whisk the miso and lemon juice into the cooked mixture.  (You add these last because the lemon juice interferes with the jelling of the agar if cooked with it, and you want to preserve the enzymes the miso.)             Pour it into a flat container, cover and chill until firm.  Cut into squares. To store, make a fairly salty brine of water and salt (about 1 T. salt per cup of water) boiled together for 5 minutes, cool it, and pour it over the chunks of “cheese” to cover.  The “feta” will keep for several weeks in a covered container in the refrigerator in this brine.       BRYANNA’S VEGAN STUFFED PEPPERS WITH SPANISH RICE and “CHEDDA” TOPPING     Serves 4-6   This is adapted from my mothers old recipe.   4 large bell peppers (any color), cut in half vertically and seeded about 1 c. of tomato sauce   Spanish Rice Stuffing: 1 c. onions, minced 2 cloves  garlic, minced Optional: 1 T. olive oil 1 c. white basmati or converted (parboiled) rice (not instant or quick white rice; although you can use quick brown rice, if you prefer) 1 green bell pepper, seeded and chopped Optional: 1/4 c. vegetarian “bacon” bits or chips (I prefer ClubHouse brand soy “bacon” chips) 1/2-1 T. salt 1/2 tsp. paprika 1 c. ground seitan OR vegetarian “hamburger crumbles” 2 c. tomato juice dash cayenne pepper   TOPPING: Instead of grated cheddar cheese, use Melty “Chedda” or Golden “Cheeze” or Sauce, (Commercial vegan “cheddars” don’t have much flavor, in my opinion, so I prefer my homemade versions.)   To make the stuffing, In a large nonstick skillet over high heat, saute the onions and garlic either in the olive oil or with just enough water to keep from sticking.  When they are softened add the rice, green pepper, optional bacon bits, salt, paprika, and seitan or crumbles.  Stir-fry for 2-3 minutes, then add the tomato juice and cayenne.  Bring to a boil, then reduce heat, and simmer for 30 minutes.  This can be made ahead.   To prepare the peppers, you can grill them, if you have a grill, or simply place them on an oiled cookie sheet, brush or spray them with olive oil and place them under the broiler, about 3-4" from the heat source.  Broil the outsides until they are blistered and slightly charred, and the insides until they are a bit juicy.  Place them inside of a plastic or paper bag for a few minutes, then peel the skins off under cold running water.    Fill them generously with the rice stuffing, mounding it over the entire surface, and place them, stuffing-side-up in an oiled pan, fairly close together.   Spread a little tomato sauce over the tops.  A little bit of water, vegetable cooking water, vegetarian broth, or wine should be poured around the peppers, to keep them from scorching.   Bake the peppers, uncovered, at 400 degrees F for about 15 minutes.  Drizzle with either the Golden “Cheeze” or Sauce, or the Melty Chedda (see below).  Bake 10 more minutes.  Serve hot.     BRYANNA’S MELTY “CHEDDA” CHEEZE     makes about 1 and 1/4 c. Adapted from a recipe in my book "20 Minutes to Dinner".             This makes great grilled cheeze sandwiches and quesadillas , and can be used to make cheeze sauce (just add non-dairy milk to taste).  The nutritional yeast adds protein and lots of B-complex vitamins!  (1/4 c. contains about 58 calories and 2.6 g fat).    1 c. water 1/3 c. nutritional yeast flakes Optional: 1/4 c. Soymage vegan soy parmesan 2 T. cornstarch 1 T. white flour  OR 2 and 1/2 tsp. white rice flour 1 T. light miso 1 tsp. lemon juice 1/4 tsp. salt 1/4 tsp. garlic granules 1/4 tsp. each paprika and mustard powder 2 T. water 1 T. oil             Place the water, yeast, cornstarch, flour, lemon juice, salt, and  garlic granules in blender and blend until smooth.  Pour the mixture into a small saucepan or medium microwave-proof bowl or beaker.  Stir over medium heat until it starts to thicken, then let bubble 30 seconds and whisk vigorously, OR microwave on HI 2 minutes, whisk, then microwave at 50% power (MED) for 2 minutes, and whisk again.             Whisk in the water and oil (this adds richness and helps it melt better, and still comes out to only 2.6 g fat per 1/4 c.).             Drizzle immediately over food and broil or bake until a skin forms on top; or refrigerate in a small rigid plastic covered container (round, square, rectanglular, or wedge-shaped in a storage container meant for a piece of pie) for up to a week.  It will get quite firm upon chilling, but will still be spreadable.  You can spread the firm cheeze on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc..     BRYANNA’S GOLDEN SAUCE  OR “MELTED CHEESE”    makes 2 and 1/2c.   Adapted from a recipe in my book "The (Almost) Nofat Cookbook".     This sauce is delicious on steamed vegetables or macaroni, and the thicker version can also be spread on toast and broiled for an open-faced “grilled cheese” sandwich, or used to top a casserole and broiled or baked to brown the top a little.   3/4-1 c. water (use 3/4 c. for “cheese”; use 1 c. for a sauce) 1 medium potato (about 4 oz.), peeled and chunked  (Allergy Note: if you are allergic to potato, use 3/4 c. cooked white rice or millet instead of the cooked potato) 1/2 medium carrot, scrubbed and chunked 1/2 a medium onion, peeled and chunked 1/2-3/4 c. medium-firm tofu or extra-firm silken tofu        OR about 1/3 c.  raw cashew pieces 2 T. sesame tahini 1/4-1/2 c. nutritional yeast flakes (depending on how “cheesey” you want the flavor) 1 T. lemon juice 1 tsp. salt  OR 1 T. light miso plus 1/2 tsp. salt 1/4 tsp. garlic granules   Simmer the potato, carrot and onion in a small saucepan with the water, covered, for about 10 minutes, or until the carrot and potato are tender.    Add to the blender container with the remaining ingredients.  Blend until very smooth.  Serve immediately or refrigerate, covered for up to a week.  (Reheat over gentle heat.)  If you make the thicker “cheese” version, and want to use the leftovers for a sauce, you can thin it with a little hot water.     BRYANNA’S MUHAMMARA (TURKISH WALNUT GARLIC SPREAD WITH POMEGRANATE MOLASSES) This is one of the most delicious things in the world, in my opinion!  It's from my latest book "The Fiber for Life Cookbook".   2 large sweet red peppers (Note: If you don't have fresh red peppers, use good-quality roasted red peppers in a jar, rinsed-- spread them out to judge the equivilant of two peppers.  They are already roasted, so you can skip the roasting step.) 1 T. water 2/3 c. walnuts (preferably lightly toasted) (Note: you can also use pecans or even hazelnuts) 1 T. crushed garlic 2/3 c. stale or toasted breadcrumbs (preferably French-style or sourdough, but can use a light wholewheat) 1/4 c. extra-virgin olive oil 1 and 1/2 tsp. ground cumin 1/2 tsp. red pepper flakes 2 tsp. pomegranate molasses 2 T. fresh lemon juice 1/2 tsp. salt   Roast the peppers until charred all over.  (I just put them on a cookie sheet right under the broiler [top rack] and turn them as each side gets charred.)             Place them in a paper bag for 10 minutes.  Peel, stem and seed them, then chop coarsely.             Place everything in the food processor and process until quite smooth.  Taste for salt.    Let stand several hours before serving.  If chilled, bring to room temperature before serving.             Serve with flatbread or sesame crackers, etc..   POMEGRANATE MOLASSES (known as nasrahab in Georgian and dibs rumman in Arabic) is an essential Middle Eastern ingredient.  It has a wonderful flavor and heady aroma, and keeps in the refrigerator after opening almost indefinitely.   The uses for this thick, tangy, piquant syrup are many.  It blends well with walnuts, adds a tart and pungent flavor to beans and other savory dishes, and gives an astringent edge to salads and vegetables.  It is delicious in glazes and marinades and it can even be diluted and used for sharp drinks and tart sorbets.   This should not be confused with grenadine syrup, which is made from the same base but has other flavorings added.