Paramahansa Yogananda’s Vegetarian Recipes

The following are Paramahansa Yogananda’s vegetarian recipes. They are listed in alphabetical order. Enjoy the delicious meals as they were served in the Self-Realization Fellowship ashram.  Jai Guru

(Disclaimer: Please be aware that unlike in Masters’ time eating some of the products in his recipes may carry certain health risks for people with compromised immune systems. Most sugar is GMO, Cheese contains the growth hormone rBST as well as antibiotics, and wheat contains alpha gliadin, which caused the gluten-free craze.

Please enjoy these recipes prepared with healthy substitutes.  There are alternatives to sugar…chicory root in the form of “Just Like Sugar,” Daiya makes an excellent dairy substitute out of tapioca, and coconut flour can be substituted for wheat flour in most cases. More options may be available at your local health food store.  If you are aware of additional healthy substitutions, please post a note on the Devotee News Blog.  Thank you!)

Apple Streusel

2 pounds tart apples
1 cup whole-wheat flour
1/2 cup butter
1/2 cup brown sugar
2 tablespoons raw sugar
1/2 teaspoon nutmeg or cinnamon

Peal apples, remove core and seeds, cut into eighths. Place apples as close as possible in parallel rows in a well buttered coffee-cake pan. Mix raw sugar and nutmeg, or cinnamon and sprinkle over apples. Mix flour and brown sugar, cut in butter and rub mixture to crumbs with finger tips. Sprinkle over and between the apples and pat to make a smooth surface. Bake about one-half hour, or until apples are tender, use a hot oven.

Apples with Cream

Shred raw Delicious apples. Add a very little brown sugar or honey and a sprinkle of cinnamon. Fold in a small amount of whipped cream and serve very cold in sherbet glasses. The apples may be thinly sliced instead of shredded if desired.

Asparagus (Scalloped)

2 tablespoons butter
1/2 cup milk
1/2 cup grated cheese
Vegetable salt
2 cups cooked asparagus
1/2 cup asparagus liquor
1/2 cup whole-wheat cracker crumbs
1/2 cup additional cracker crumbs mixed with
1-1/2 tablespoons melted butter

Melt butter in pan, add one-half cup cracker crumbs and salt. Mix well, add milk and asparagus liquor and cook over a low flame until smooth and thickened. Add grated cheese and cook until melted. Drain and cut asparagus into one inch lengths and fold carefully into the above mixture. Put one-half of the buttered crumbs in the bottom of a buttered casserole, pour in the asparagus mixture and cover with remaining buttered crumbs. Bake in a hot oven until brown.

Asparagus Shortcake

Divide whole-wheat biscuit dough into two equal portions and roll into rectangles about 5 by 12 inches. Spread one layer with softened butter; cover with other layer. Cut crosswise into 2 by 5 inch strips and bake in a hot oven about 15 minutes. Split shortcakes and put freshly cooked asparagus stalks between layers. Cover with cheese sauce.

Avocado and Beet Salad

2 large avocados
1 cup diced beets, pickled in lemon juice
4 tablespoons grated American cheese
1/2 cup sliced green onions
4 tablespoons mayonnaise
Lemon juice
Lettuce

Cut avocados in half lengthwise and sprinkle cut side with plenty of lemon juice and a little vegetized salt. Mix diced beets and green onion rounds and fill avocado centers with mixture. Blend mayonnaise and grated cheese and serve on top of salad. Place avocado halves on crisp lettuce leaves and serve.

Avocado and Orange Salad

Peel avocado and slice crosswise. Peel three oranges and separate into segments, removing all membranes. Place alternate slices of avocado and orange on crisp lettuce. This salad is delicious without dressing, but a little French dressing made with lemon juice may be added if desired.

Avocado and Pineapple Ice Cream

1-1/2 cups of mashed avocado
3 cups milk
2/3 cup raw sugar
1/2 cup crushed pineapple
1/2 teaspoon salt
1 teaspoon lemon extract
1 cup heavy cream
1 teaspoon vanilla

Scald milk, sugar, and salt; add cream and cool. Put peeled avocado through a sieve. Combine with milk, pineapple and flavoring. Beat until well blended. Freeze. Makes about 2 quarts.

Avocado and Pineapple Salad

Peel and dice 1 large avocado, cut 2 slices pineapple in small pieces. Arrange on crisp lettuce. Mix 2 tablespoons lemon juice, 1 teaspoon lime juice, 1 teaspoon salt, and 1/4 teaspoon paprika, and pour over salad. French dressing may be used if preferred.

Avocado (Hermitage)

The night before, put 1 clove of garlic in ½ cup butter.

Melt butter. Add 1 tbsp green onions. Mix gently with 1 cup of spooned avocado scooped from shell. Do not break pieces. Serve of toast.

Beet Celery Salad

One cup each, chopped celery, ground raw beets, watercress tips in small pieces. Mix with French dressing.

Cabbage and Tomato Soup

1 can (or 6 large fresh) tomatoes
1 large onion, sliced
1 medium head cabbage, shredded
1 quart boiling water
4 tablespoons butter
1/2 teaspoon vegetized salt
Vegetable powder, smoke flavor

Brown onion and cabbage slightly in melted butter. Add seasoning, tomatoes, and water. Simmer in covered saucepan for about 1 hour.

Cauliflower (Italian)

Cauliflower – cooked
2 ½ cup tomatoes
Cup grated cheese
Buttered whole-wheat crumbs

Place cauliflower in shallow baking dish. Season tomatoes. Cook out water. Pour tomatoes over cauliflower. Sprinkle with cheese and buttered crumbs. Bake in slow oven at 300 for about 15 mins. or until cheese is melted.

Cauliflower (Spanish Style)

Cook two tablespoons onion and parsley, chopped, in melted butter. Add two cups stewed tomatoes and heat through. Put steamed head of cauliflower in baking dish and pour the tomato mixture over it. Heat in oven before serving.

Chestnut Stew

2 tablepoons butter
5 onions, medium sliced
8 small carrots
1 cup hot water
vegetized salt
8 pieces hubbard squash
1 pound shelled chestnuts
1 pint small peeled potatoes
Bouquet of parsley, thyme, and 1/2 bay leaf

Melt butter, add onions and carrots and let them brown slowly. Add cup of hot water and bouquet of herbs, squash, and chestnuts. A little later add the potatoes and salt. Simmer well covered for about 2 hours. Celery and mushrooms may be added if desired.

Chutney (Apple)

3 qts sour apples ½ cup lemon juice
4 medium onions Lemon Rind
4 medium green peppers 1 box brown sugar
1 medium red pepper 1 jar currant or
3 small hot peppers cranberry jelly
1 cup raisins 1 tbsp ginger
3 cups vinegar 1 tbsp salt
1 tsp cloves

Coconut Apricot Balls

3/4 cup apricots
1 cup shredded coconut
3/4 cup pecans
1 teaspoon lemon rind, grated
1 tablespoon orange juice
1/2 teaspoon orange rind, grated
1 tablespoon lemon juice

Steam spricots five minutes and grind or chop them very fine. Add coconut, pecans, juice and rind. Mix well and form into balls. Roll in more coconut and chill in refrigerator for several hours.

Cream of Celery Soup

Clean, cut into short strips, and steam gently the desired amount of celery. When tender, add cream, minced parsley, and any left over vegetables. May be thickened with powdered okra if desired. A bay leaf or dash of cardamom gives a tangy flavor.

Cream of Corn and Tomato Soup

1 can corn
1 cup cream
1 minced onion
butter
2 cups tomatoes
1 teaspoon whole-wheat flour

Brown onion in butter, add corn and tomatoes and cook about 20 minutes. Put all through a colander. Stir flour into a little melted butter, add cream. MIx all together, season with vegetized salt and heat long enough to cook flour.

Curry

Serves 8

½ – ¾ lb butter
6 potatoes, cubed
6 onions, chopped
2 pints ricotta
1 head cauliflower
3 or 4 sliced carrots
Few slices fresh okra (optional)

3 green chilies
3 T. sugar and 1 T. salt
1 package frozen peas
4 small garlic buds
3-4 bay leaves
4-5 whole cardamom
stick cinnamon
3-4 T. curry powder

Prepare dry spice mixture of:
1 teaspoon cinnamon
½ teaspoon cloves
¼ teaspoon cardamom powder
Adjust till on one spice scent dominates. Keep container covered.

Use only butter for all braising. Do not taste. Only smell for flavor. Peel and cube potatoes—start to cook slowly in butter in skillet. Add fresh cauliflower pieces. Cover with water and add curry powder, sugar, salt, crushed garlic, and shopped pepper. Allow to simmer slowly. Meanwhile, sauté the chopped onions in butter in separate skillet. Cook slowly until soft and clear. Stiff occasionally while preparing other curry items.

Braise lightly—about 20 seconds—the cinnamon stick and bay leaves, and add to curry mixture. Braise until golden brown the whole cardamom and add to curry mixture. Then cover the curry to simmer. Braise carrot and okra, if desired, and add to curry mixture.

Do not stir curry—place vegetables and spices around in pot.

To make chaana—drain excess water from ricotta cheese by setting on paper towels. Slice in ½ inch think rounds, cut in pie-shaped wedges, and fry gently in butter in well-seasoned iron skillet until golden brown on both sides. Add chaana to curry mixture. Now—turn off heat.

Add ¼ cup water to powdered spice mixture and add by spoonfuls in “pockets” in curry mixture. Add cooked onions—pushing gently into the curry mixture. Sprinkle barely cooked frozen peas over all.

Cover. Let stand in electric skillet or stainless steel kettle for one hour before serving. If it becomes too cool just heat before serving. Serve next to a mound of white Basmati rice.

Gurudev’s Curry is best served with chilled grapefruit sections or shopped tomatoes and good lemon-lime soda or dahi for beverage.

Dahi

1 quart yogurt
2-3 limes or to taste
5 quarts water
Sugar to taste

Chill and serve.
Makes 24 8oz glasses.

Date and Pineapple Pudding

1 cup finely ground whole-wheat cereal
3-1/2 cups boiling water
2 cups canned, crushed pineapple
1/2 cup chopped dates
1/2 cup butter
1 teaspoon salt
1 cup brown sugar
1 egg, beaten

Put boiling water in top of double boiler. Add salt and slowly add cereal, stirring constantly. Cook over flame until mixture begins to thicken and then add dates and cook over boiling water for about 15 minutes. Cream sugar and butter together, add beaten egg and mix well. Add crushed pineapple and cooked cereal. Cook in double boiler about 5 minutes. Serve hot or cold with whipped cream.

Eggplant (Parmesan)

1 eggplant
Dry whole-wheat crumbs
1 egg beaten and diluted with
2 tbsp water
½ cup India nut steak Vegex
1 onion chopped
2 ½ cups cooked tomatoes
1 tsp sugar
1 cup parmesan cheese
1 tsp salt
1tsp butter

Dig egg plant in crumbs and egg. Brown in butter. Place nut steak in balls (after browning in butter) on eggplant. Cook onion, tomatoes, salt and sugar in oil. Place eggplant in buttered dish, then nut steak. Sprinkle with cheese. Add ½ tomato mixture. Repeat. Bake at 325 for 1 hour.

Eggs (Fried Stuffed) with Curry Sauce

6 hard-boiled eggs
½ cup soft crumbs
1 tbsp butter
Salt, pepper, mustard, cream
2 tbsp water

1 uncooked egg
Soft bread crumbs

Half the eggs. Sieve yolks – sprinkle mustard, salt, pepper – add crumbs, butter, to yolks – fill eggs. Put halves together.

Beat water with egg. Dig eggs in egg/water mixture and then in breadcrumbs. Fry in deep fat.

Curry Sauce

To a white sauce add

1 tsp curry powder
1 tbsp butter-onion

Fruit Salad (Astor)

Arrange 32 large strawberries, 16 tablespoons pineapple cubes and 2 oranges on crisp lettuce leaves. Beat together 1/2 cup olive oil, 4 tablespoons lemon juice, and 4 tablespoons grated cheese and pour over salad. Serves 4.

Garden Salad

Toss the following ingredients together with either French dressing or mayonnaise.

2 cups chopped cabbage
1/2 cup sliced radishes
1/2 cup chopped tomato
1/2 cup chopped green onion
1/2 cup chopped green pepper

Green Peas and Carrots Flemish Style

Melt 2 tablespoons butter in heavy saucepan and add 1/2 pound diced baby carrots. Cover pan and cook very gently after adding salt and 1 teaspoon raw sugar. When carrots are about half cooked, add 1 quart of shelled fresh peas. Keep closely covered and simmer until tender. Add fresh butter and more seasoning, if desired, and serve.

Honey Custard

Add 1/2 cup pure honey to 3 slightly beaten egg yolks and beat well. Add 2 cups milk and pour into buttered custard cups. Set in pan of hot water; bake in slow oven until firm.

Indian Pudding

5 cups hot milk
1/3 cup yellow cornmeal
1/2 cup unsulphured molasses
1 teaspoon salt
1 teaspoon ginger or grated lemon rind

Add the milk to cornmeal slowly. Cook for 20 minutes in double boiler, add molasses, salt, and ginger. Pour into a buttered baking dish and bake in a slow oven for 2 hours. Serve with cream.

Leeks Au Gratin

2 bunches leeks
12 tablespoons grated cheese
vegetized salt
butter

Cook whole leeks in boiling water until tender, about 15 minutes. Drain, cut in halves lengthwise and place in a buttered baking pan. Dust with vegetized salt, sprinkle with grated cheese, and dot with butter. Place under broiler to melt cheese.

Leek Soup

2 cups sliced leeks
4 tablespoons butter
2 eggs
1 small onion
1 cup milk
1 teaspoon vegetized salt
2 tablespoons minced parsley
3 cups boiling water

Mince the onion and brown in the butter. Add the leeks and boiling water and cook gently until the leeks are tender. Season and pour slowly over well-beaten eggs. Add the cold milk and heat to serving temperature. Sprinkle minced parsley on top, and serve.

Lentil Soup

1 cup lentils
2 cups vegetable stock
2 cups water
1/2 cups carrots, sliced
2 tablespoons butter
1 large onion, sliced
1 teaspoon vegetized salt
1/2 teaspoon nutmeg
2 cups milk
Smoke flavored seasoning (vegetable)

Soak lentils in cold water for several hours and drain. Put lentils, stock, water, carrots, onion and seasoning in a saucepan. Cook slowly for two hours. Press through a strainer, return to saucepan and add the butter and milk. Heat to boiling point and serve.

Lentils (Spanish)

1 lb lentils 1 clove garlic
1 large onion juice 1 orange
1 cup tomatoes salt
1 tbsp honey 4 sticks celery
4 tbsp butter juice ½ lemon
chopped parsley

Cover lentils with water. Add lemon juice, butter or salad oil. Let simmer until lentils start to be tender. Add vegs. And seasonings and cook until tender.

Mushrooms and Peas Creamed

3 tablespoons butter
1 cup fresh mushrooms
4 tablespoons whole-wheat flour
2 cups milk
1 cup cooked peas
Vegetized salt
A little chopped parsley

Cook mushrooms in melted butter until brown. Add flour and cook slowly until browned. Add other ingredients, stirring constantly, and cook until thick and creamy. Serve on buttered whole-wheat toast or in potato nests.

Mushroom Burgers

2 c grated mushrooms
2 eggs
1 c grated cheddar cheese
1/2 c cottage cheese
1-2 T green pepper, grated
2 green onions chopped
1/2 c sesame seeds (opt)
2 c wheat germ
1 t salt
1 t spike (seasoned salt)
1/4 t cumin
1/2 t oregano
1/2 t chili powder (opt)

Mix all ingredients together and form into patties. Roll in sesame seed, if desired. Saute over low heat in margarine until brown on both sides

Mushrooms (Creole)

1/2 pound fresh mushrooms
3 tablespoons butter
3 tablespoons whole-wheat flour
2 tablespoons chopped onions
2 tablespoons chopped celery
2 tablespoons chopped green peppers
1/4 teaspoon mineralized salt
1-1/2 cups cooked tomatoes
1/2 cup cooked brown rice

Cut washed mushrooms into slices and brown in butter. Sir in flour, then add rest of ingredients. Cover and simmer ten minutes.

Mushroom Nut Burgers

2 eggs
1/3 c ground nuts (almonds, cashews, sunflower seeds or brazil nuts)
6 mushrooms, minced
S & P to taste
2 T wheat germ
1 T brewer’s yeast
1 T onion, chopped (scallion or Spanish)
Flour to thicken if necessary

Beat eggs, add all other ingredients except flour and mix. Add flour, if necessary to get proper consistency. Saute over low heat in oil, butter or margarine until brown on both sides. Makes 4 patties

Mushrooms in Ramekins

1 cup diced mushrooms
2 tablespoons butter
2 tablespoons whole-wheat flour
1 cup milk
1/2 cup chopped ripe olives
1/2 teaspoon vegetized salt
1 teaspoon chopped parsley
1/2 teaspoon onion juice
1 cup whole-wheat bread crumbs, buttered

Melt two tablespoons butter, add flour, and gradually add milk, stirring constantly until mixture thickens. Add salt, parsley, onion juice, olives and mushrooms. Pour into buttered ramekins, and cover with the buttered crumbs. Place ramekins in a pan of hot water and bake in a hot oven for thirty minutes. Garnish with parsley.

Note: A ramekin cooks and serves food in a single-serving, heatproof, cylindrical dish.

Mushrooms (Ragout)

Melt 1 tablespoon of butter and stir in 1 heaping tablespoon whole-wheat flour. Very slowly add 1 cup cold water, then 1 cup hot water, stirring constantly. Add 1/2 clove of garlic and small piece of shallot finely chopped, a spring of thyme, a little piece of bay leaf and a pinch of salt. Stir until it becomes a thick sauce, then add 1/2 pound of fresh mushrooms. Bring them quickly to a boil, then simmer until mushrooms are tender.

Mushrooms (Stuffed)

14 large mushrooms
Skin them and remove stems.
Chop stems.

Melt 2 tbsp butter in skillet. Put in ¾ cups celery, mushroom stems, and cook 5 mins. Stir in 2 cups of fine breadcrumbs, 2 tsp onion juice, 1 tsp salt, pepper and 1 tbsp chopped parsley. Stuff mushrooms. Place in shallow pan. Pour over 2 tbsp melted butter. Cover and Bake in 375 oven 45 mins. Serve on toast. (Uncover and brown last 5 mins.)

OR

24 large fresh mushrooms
2 medium sized onions
2 green peppers
2 cups soft whole-wheat bread crumbs
Butter and grated cheese

Wash mushrooms well but do not peel. Remove stems and chop fine. Chop the onions and green peppers (without seeds) very fine. Saute the onion and pepper to a light brown, add chopped mushroom stems and bread crumbs. Brown delicately and season well. Fill the mushroom caps with this mixture and sprinkle grated cheese on top of each. Place in a shallow baking pan and pour a little hot water around them. Add 2 tablespoons butter to the hot water and bake in a hot oven about 15 minutes. Serve on squares of buttered whole-wheat toast.

Nut Patties

1 c oatmeal cooked thickly and cooled
2 T oil
2 T onion chopped fine
1/4 c breadcrumbs
2 eggs, slightly beaten
1 T flour
1 T sesame seeds
1 c walnuts, ground (could substitute cashews)
1 t sage
Salt to taste

Saute onion in oil until soft, add to oatmeal, mix well. Stir in balance of ingredients. Put a little margarine in a skillet. Drop mixture from spoon, forming patties. Saute slowly. Brown on both sides. Serves 4. Good with stewed or fried apples.

Nut Steaks

1 cup walnuts-coarsely chopped
2 cups crumble whole wheat bread
1 tablespoon fresh sage- finely chopped
1 egg
¼ cup milk

Oil for frying

Mix ingredients together in a bowl and then pour in milk to form a dough mixture. (You may need less or more milk then what the recipe calls for)

Roll mixture into balls and press to form a small patty. Fry in a shallow pan with cooking oil.

Makes 12 steaks

Onions Baked with Cheese

Slice 2 lbs white onions into rings. Cook in boiling salted water. Put 4 slices of toast on bottom of pan. Arrange layer of onion rings, then layer of grated or sifted American cheese. Repeat 4 slices or toast, etc. (Need ¼ lb cheese – 8 slices toast)

Beat 2 eggs. Add 2 cups milk, ½ tsp salt, 1/8 tsp pepper.

Pour over toast and cheese. Dot with butter. Sprinkle with paprika. Bake in moderate oven at 350 for 40 mins.

Onions (Baked Spanish)

4 large onions
1 cup well seasoned vegetable stock
Vegetized salt

Peel onions, sprinkle with salt and place in baking dish. Pour vegetable stock in bottom of baking dish. Cover and bake about 30 minutes until tender. Baste with juices in dish, brown under broiler and serve.

Onion Soup (Baked)

Slice small onions very thin, one for each serving. Place in bottom of individual baking dishes. Add 1 teaspoon butter to each dish and set in hot oven until onions are light brown. Then add to each dish 1 cupful of onion-flavored vegetable stock to which a little vegetable concentrate has been added. Top each with a round of whole-wheat toast and sprinkle thickly with Parmesan cheese. Cover and bake 10 minutes.

Peanut Butter Tomato Soup

2 cups tomato juice
3/4 cup peanut butter
2 cups boiling water
1 teaspoon vegetized salt
1 teaspoon paprika

Add tomato juice slowly to peanut butter and mix until smooth. Add water and seasonings. Simmer for about 10 minutes and serve.

Pineapple-Apple Dessert

1 cup crushed pineapple
1 cup grated apple
4 tablespoons maple syrup
Juice of 1/2 lemon

Mix, chill, and serve in sherbet glasses with cream.

Pumpkin Custard

1 cup pumpkin (cooked)
1 cup milk
1 egg
1/4 cup raw or brown sugar
1/4 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon allspice
1 teaspoon cinnamon

Combine all ingredients except the egg and stir until smooth. Add slightly beaten egg and put into custard cups, filling them about 3/4 full. Set in pan of water and bake in slow oven from 20 to 30 minutes.

Risotto

1/2 pound brown rice
1 quart rich vegetable stock
6 fresh mushrooms, sliced
1 cup tomatoes
1 medium sized onion, chopped
1/2 clove garlic, chopped fine
1 pinch rosemary
1/4 pound butter
1 cup Parmesan cheese
Vegetable concentrate for seasoning

Brown onion lightly in 3 tablespoons butter, add garlic and mushrooms and cook for 2 minutes. Add chopped tomatoes and cook 2 minutes longer. Stir in rice and vegetable stock. Cook slowly for 25 minutes, stirring frequently. Add seasoning, remaining butter, grated cheese, and serve.

Sauerkraut (Braised)

Chop a carrot and an onion and brown them with 2 or 3 cloves in butter. Add bouquet of thyme, 1/2 bay leaf, parsley, and a little taragon. Add this to sauerkraut, and bake in a covered baking dish until tender.

Spinach-Watercress Salad

Mix 1 cup chopped fresh spinach and 1 cup watercress, 1/2 cup minced parsley. Serve with French dressing on crisp lettuce.

Spring Soup

Melt 1 tablespoon butter in kettle and toss in 1 tablespoon each of dandelion greens, green onion, and parsley. Let cook in the butter for 2 minutes, but do not brown. Dust in 1 teaspoon flour and slowly stir in 2 cups milk. When well blended, add 2 cups of lightly steamed spinach. Season lightly, simmer (don’t boil) for 3 minutes and serve.

Squash (Stuffed Winter)

Cut 2-1/2 pounds of banana squash lengthwise, discard seeds and bake in moderate oven until tender. Remove pulp from shell, mash, and add the 3 tablespoons butter, 2 tablespoons cream, and 1/4 teaspoon salt. Return to shell and bake 15 minutes in oven.

String Beans and Tomatoes

1 pound string beans
1 pound fresh tomatoes or 1 large can
1 medium sized onion
1/8 teaspoon ginger
2 tablespoons butter
Grated rind of one lemon
Vegetized salt

Wash and string the beans and cut in desired lengths. Brown the sliced onion in the butter, add the skinned whole tomatoes and raw beans. Cook in a covered saucepan until tender, add seasonings and serve. If necessary, add a very little hot water while cooking.

Sweet Potatoes with Apples

6 sweet potatoes
2 tart apples
3 tablespoons butter
4 tablespoons brown sugar

Boil sweet potatoes.
Slice sweet potatoes and apples.
Put a layer of the sweet potatoes in a greased baking dish.
Dot with bits of butter.
Cover with a layer of apples
Sprinkle with bits of brown sugar.
Repeat the layers until the sweet potatoes and apples are all used, having a layer of apples on top.
Leave in the refrigerator until ready to cook.

Bake in a moderate oven, covered, for about 20 minutes. Then remove the cover and brown slightly.

Tomato Soup (Chinese)

1 quart stewed tomatoes
1 small onion
2 stalks chopped celery
1 teaspoon vegetable concentrate (broth)
vegetable salt (to taste)
1 egg, slightly beaten
2 teaspoons minced parsley

Put tomatoes, onion, celery, and salt into pan and cook for 20 minutes. Strain, add vegetable concentrate and heat again. When soup is boiling rapidly, pour in the egg through a coarse strainer so that the egg forms long threads when it touches the soup. Add parsley. Simmer a few minutes without stirring so the egg will cook. Serve.

Zucchini with Cheese

6 zucchini (Italian squash) sliced thin without peeling
1 onion, sliced thin
1 tomato, peeled and sliced
1 green pepper chopped

Place layer of squash in buttered baking dish. Season. Add layer of onion, tomato, and pepper. Dot with butter, cover with grated American cheese. Bake one hour.