Metropolitan Detroit Maccabi Club Aramr liv VEGETARIAN page 90 Invites ALL Boys and Girls Ages 12-16 (as of August 1, 1993) To TRY-OUT For Teams Participating In The JCC's Invitational Maccabi Games to be held in Pittsburgh August 22-26 and St. Louis August 15-19 We will be sending different teams to each city. At time of publication we were unsure which of our sports teams we will be sending to each Games. SPORT Boys Soccer Girls Soccer Girls Basketball Boys Basketball Boys Softball Girls Softball Boys & Girls Tennis Table Tennis Racquetball Coed Volleyball DATE Sunday, February 28 Sunday, February 28 Sunday, February 28 Sunday, March 21 Sunday, March 21 Sunday, March 21 Sunday, March 14 Sunday, March 28 Sunday, March 14 Thursday, March 4 TIME 4:00 p.m. 4:00 p.m. 5:30 p.m. 5:30 p.m. 4:00 p.m. 4:00 p.m. 3:30 p.m. 6:00 p.m. 2:00 p.m. 6:00 p.m. Track • Swimming • Gymnastics • Golf • Chess — MEETING ONLY — Thursday, March 11th 7:30 p.m. There will be separate boys and girls teams for the team sports. Individual sports will be competed separately for boys and girls and by age. Everyone is encouraged to TRY-OUT for multiple teams to enhance your chances of participating. ALL TRY-OUTS/MEETINGS WILL BE HELD AT THE MAPLE/DRAKE JCC For further information, contact Alan Horowitz at 737-0639 (evenings) is estimated there are 120,000 vegetarians." Jews in particular seem to be focusing on natural foods. At the Natural Products Expo held in Baltimore last 1992, many new kosher-certified food items were introduced, making keeping 'kosher- vegetarian' easier. These in- cluded Tofu Steaks by White Wave, Inc.; Potato Pockets by Legume, which come in four varieties; Smart Dogs by Lightlife, which are fat-free frankfurters; and Land of the Free, by Tofutti, a fat-free frozen dessert sweetened with fruit juices. Vegetarianism is the absti- nence from meat, fish and poultry. A vegan attempts not to use any animal products such as eggs, dairy items and wool. Ms. Wasserman suggests that singles and couples cook for 4 to 6 and freeze the extras in individual containers for future meals. Following are some resources and delicious recipes for kosher vegetar- ians. To receive information for Jewish Vegetarian Magazine call 410-366-VEGE or write Israel Mossman, 6938 Reli- ance Rd., Federalsburg, Md. 21632. Recommended books are Yamuna's Table by Yamuna Devi (Dutton, 1992), $23.00. Jewish Vegetarian Cooking by Rosa Friedman, $11.50. Meatless Meals for Working People by Debra Wasserman and Charles Stahler, $6. The New Laurel's Kitchen by Robertson, Flinders and Ruppenthal, $24. No Cholesterol Passover Recipes, $5. All the above available from VRG, PO Box 1463, Balti- more 21203. BROCCOLI RABE SOUP 111D UK % FULL SERVICE GLATT KOSHER BUTCHER AND CARRY-OUT DELICATESSEN CHICKEN BREAST WITH BONE $2.99 Ab. while supplies last PESACH BEGINS SPECIALIZING IN CATERING FOR MONDAY NIGHT ALL OCCASIONS FOR APRIL 5T11 GROUPS OF 10 TO 50 PLACE YOUR ORDERS EARLY WE Wilt "MEAT" ALL COMPETITORS'S PRICES ON FRESH KOSHER MEATS & POULTRY! HOURS: SUN. II -6, MON./TUE. 9-5, WED. 9-7, TH. 9-8:30, FRI. 9-2 32839 NORTHWESTERN HIGHWAY, FARMINGTON HILLS, MI 48344 92 (313) 855-8830 Advertising in The Jewish News Gets Results Place Your Ad Today. Call 354-6060 WITH FRESH GINGER A Hofman favorite. Wilted spinach or even lettuce may be substituted for broccoli rabe. 1 tablespoon olive oil 1 large onion, thinly sliced 2 teaspoons chopped garlic 5 cups vegetable broth 1 teaspoon grated fresh ginger 1 bunch broccoli rabe, trimmed and shredded Salt and pepper to taste Heat oil in large pot. Add onion and saute over medium heat until wilted, about 5 minutes. Stir in garlic and broth and bring to boil. Add ginger and broccoli rabe and cook for 1 minute. Broccoli rabe should be bright green. Season with salt and pepper. Serves 6. FRESH PEA SOUP WITH PISTACHIO-MINT CREAM The following two recipes are from "Yamuna's Table" 11/2 tablespoons corn oil 1 small jalapeno chili, seeded 1 cup diced zucchini 21/2 cups fresh shelled peas or frozen petite peas 1 baking potato, peeled and coarsely chopped 6 cups vegetable stock 1 /2 teaspoon curry powder salt and freshly ground pepper Pistachio-Mint Cream In large saucepan, warm oil over low heat. Stir in jala- peno, zucchini, peas and po- tato and without browning, slowly cook 5 to 7 minutes. Add stock and curry powder and bring to boil. Reduce heat, cover and simmer until vegetables are tender. Puree in blender or food processor, in batches if necessary. Strain through fine-mesh sieve to re- move roughage and return to pan. Reheat and season with salt and pepper. Serve with a dollop of Pistachio-Mint Cream. GRILLED EGGPLANT FANS WITH CASHEW CHUTNEY 6 Japanese eggplants, 2-4 oz. each or small globe eggplants cut in 3/8-inch thick slices Virgin olive-oil spray Herb salt cayenne pepper Chutney: 1 /4 cup dry-roasted cashews 1 jalapeno chili, seeded and chopped 1 /4 cup cilantro leaves salt and freshly ground pepper 1 cup plain nonfat yogurt Cut off stems and 1/4-inch from bottoms of eggplants. Slice lengthwise, making cuts 1 /4 to 1/3-inch apart, leaving slices securely attached at stem end. With palm, gently press on eggplants to flatten into fans. Spray entire surfaces with oil. Grill over moderate heat, adjusting heat as needed, until egg- plant is tender and richly browned on both sides, 10 to 15 minutes total time. Do not allow to blacken. Lightly season with herb salt and cayenne. To make chutney: Place cashews in processor and pulse to mince. Add remaining chutney ingredi- ents and puree until smooth. Serve eggplant fans hot or at room temperature, topped with a spoonful of chutney. Serves 6. © Ethel Hofman 1993.