This Month's Issue

Ingredients

Tofu
Oil
1 medium cabbage Handful short beans Handful carrots
1 stalk celery
1 medium onion
1 clove garlic Soy sauce
2 lbs uncooked
thin noodles
Black pepper
Salt
Garlic powder

Preparation (for 4+ people)
Slice tofu. Chop onion and garlic. Chop half of the cabbage. Thinly slice a handful of beans, carrots and celery.

Instructions

Recipe by Aracely Balleza

Ingredients
5 zucchini, diced
3 tomatoes, diced
1 medium onion, diced 3 garlic cloves, minced 1 jalapeño, thinly sliced

Instructions
1 can of corn
3 teaspoons sour cream
2 teaspoons butter Salt to taste

Heat frying pan, add butter, onion and garlic. Sauté until translucent (about ve minutes). Add the zucchini, tomatoes, jalapeño, corn and salt. Cover and let simmer for about 15 minutes until vegetables are cooked through. Remove from heat and stir in sour cream.

Story by V. Michelle Bernard

“When I was very young, the [potluck] meals seemed to appear by magic. Everything looked appetizing and tasted so good,” says Marci
Wright, hospitality coordinator at Allegheny West Conference’s DaleWright Memorial church in Germantown, Ohio. Her grandmother, Eileen Wright Lester, taught all her daughters and daughters-in-law recipes for the church’s vegetarian meals and baked goods, including Blackberry Cake Top.

Walk into a potluck at the Pennsylvania Conference’s Shermans Dale church, and you might nd sauerkraut or barley casserole or vegan lasagna. One thing you will always find is a feeling of family. And a pot of “Grandma Sterner’s” baked beans.

The beans have been a staple at the potluck for the last 30-plus years, rst made by grandma Grace Sterner, now cooked by her granddaughter, Robin Page.