JICAMA COLESLAW WITH CITRUS DRESSING

Makes 8 to 10 servings

Jicama, a vegetable quite popular in the Southwest, is becoming increasingly available everywhere else. Though an unusual vegetable, its sweet flavor and crunchy texture have broad appeal. If you can't find jicama, substitute crisp white turnip.

3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, matchstick-cut jicama
2 bunches scallions, sliced

Dressing
1/2 cup Tofu Mayonnaise
2 teaspoons prepared mustard
1 teaspoon honey (or sweetener)
juice of 1/2 orange
juice of 1/2 lime
freshly ground pepper to taste


Combine the cabbages, jicama matchsticks, and scallions in a bowl and toss together. Combine the dressing ingredients in a small bowl and stir until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.

MAPLE AND TARRAGON SWEET POTATOES

Makes 8 to 10 servings

Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.

4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/3 cup maple syrup
1/4 cup soy margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon

Preheat the own to 350 degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes uncovered, or until glazed and golden around the edges.

WALNUT-APPLE STUFFING

Makes 6 to 8 servings

6 cups firmly packed diced whole grain bread
2 ½ tablespoons margarine
1 ½ cups chopped red onion
1 ½ cups peeled, diced tart apple
3 bunches scallions, minced
2 tablespoons chopped fresh parsley
½ teaspoon each: dried thyme, savory
3/4 teaspoon seasoned salt, more or less to taste
3 tablespoons currants
freshly ground pepper to taste
1 ½ cups Light apple juice

Preheat the oven to 350 degrees.

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the margarine in a large skillet. Add the red onion and saute over moderate heat until golden. Add the apple and saute for another 5 minutes.

In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow l ½-quart baking pan.

Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time.

PUEBLO CORN PIE

Makes 6 to 8 servings

This layered casserole is adapted from a Native American recipe.

2 tablespoons olive or safflower oil
1 large onion, chopped
2 doves garlic, minced
1 medium green or red bell pepper, diced
1/1/2 cups cooked fresh or thawed frozen corn kernels
2 1/4 cups canned or cooked pinto beans
2 cups chopped ripe tomatoes, or the equivalent of imported canned tomatoes, drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
½ teaspoon ground cumin
salt to taste

Cornmeal topping

5 cups water
1 1/4 cups cornmeal
½ teaspoon salt
1 cup grated Cheddar-style soy "cheese"

Heat the oil in a large skillet. Add the onion and saute until it is translucent. Add the garlic and bell pepper and continue to saute until the onion is golden brown. Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.

Bring the water to rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.

Preheat the oven to 375 degrees.

Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.

SWEET CRANBERRY RELISH

Makes 8 to 10 servings

A sweet-tart relish, this adds a refreshingly tangy note and a jewel-like color to the meal.

12 ounces fresh cranberries
1-pound can pineapple chunks with liquid
2 medium apples, peeled, cored, and diced
1/3 cup pecan halves
2 tablespoons agar flakes (see note, below)
1/3 cup light brown sugar, more or less to taste
½ teaspoon cinnamon

Place the cranberries in the container of a food processor. Pulse on and off until coarsely chopped. Transfer to a mixing bowl. Drain the liquid from the pineapple chunks into a small saucepan. Transfer the pineapple chunks to the food processor along with the apples and nuts. Pulse on and off until coarsely chopped. Add to the cranberries in the mixing bowl.

Combine the agar Rakes with the juice in the saucepan. Bring to a simmer, stirring frequently, and cook until the Rakes are dissolved, about 5 minutes. Pour into the mixing bowl and mix thoroughly with the fruit. Add enough sugar to create a sweet-tart balance to your taste. Stir in the cinnamon. Pour the mix- ture into an attractive serving bowl and chill for several hours.

NOTE: Agar flakes are readily available in most natural food stores as well as Oriental markets. These tiny, flavorless, colorless flakes, derived from a seaweed, are the best vegetable-derived jelling product available.

PUMPKIN STREUSEL PIE

Makes 1 9-inch pie

Guests often bring additional desserts to Thanksgiving dinner, but if you've had no such offers, you might want to double this recipe and make two pies.

1 2/3 cut pureed pumpkin
1 egg substitute, beaten (comparable to one egg in amount)
1/2 to 2/3 cup light brown sugar, to taste
3/4 cup applesauce
1 teaspoon cinnamon
1/2 teaspoon each: ground ginger, allspice
9-inch pastry crus

Streusel topping

1/2 cup whole wheat pastry flour
1/4 cup wheat germ
1/4 cup finely chopped almonds or pecans
1/4 cup light brown sugar
1/4 teaspoon each: cinnamon and nutmeg
2 tablespoons soy margarine, melted

Preheat the oven to 350 degrees.

Place the pumpkin, egg substitute, sugar, applesauce, and spices in the container of a food processor or blender. Process until very smoothly pureed. Pour into the pie crust.

In a small bowl, stir the streusel ingredients together and quickly stir in the margarine until all the dry ingredients are lightly coated. Sprinkle eve"ly over the pumpkin filling. Bake for 45 minutes, or until the crust is golden and the filling is set Let cool. Serve at room temperature.