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Thanksgiving on the river

Hi all!

It's cooling down here in Alberta, so a group of us organized one last
kayaking trip on the Red Deer River, to be followed by a pot luck
dinner. By 5PM Saturday we were back at camp, with many smiles after
being Maytagged in the river and staring at the fall colours in the
valley. My two-burner Coleman stove, plus a copy of "The Vegetarian
Epicure" by Anna Thomas (recipes modified appropriately) yielded up
the following treats:

Lentil Creole Soup

1 c. lentils
2 qt. boiling water
1 red onion
1 stalk celery
1 green bell pepper
1 sweet red bell pepper
1 tsp. salt
1 tsp. veg. broth powder
1 tsp. brown sugar
1 Tbs. basil
5 Tbs. tomato puree
2 Tbs. flour
fresh-ground black pepper

Douse the lentils with the boiling water, and let them stand, covered,
for about an hour. Chop the onion and celery stalk and saute in veg.
broth. Seed the peppers, cut them into fairly wide strips, and saute
with the onion. Add the vegetables to the lentils, and stir in the
salt, broth powder, brown sugar and basil. Cook over a low flame for
about an hour and a half. Then mix the tomato puree and flour with a
little of the hot soup, and return to the pot. Adjust seasoning, grind
black pepper over top, and serve with hot sauce on the side.

Risotto Milanese

1 red onion
2 c. rice
1 c. Marsala
5 cups veg. broth
1/4 tsp. saffron

Saute the onion in a large skillet until transparent.  Add the rice
and stir well. Stir in the Marsala, broth and saffron.  Cover the
skillet tightly and lower the heat.

Test the rice after about 20 minutes. The cooking time will depend on
the type of rice you use, and you may need to add more liquid. The
rice is ready when there are no dry "pearls" showing in a grain
squashed between your fingers.