College school grants

As one of the most reputable culinary schools in the country, The Kendall College School of Culinary Arts in Evanston, Illinois, provides its students with a strong foundation in nutrition, cooking and management. Its small class size grants students the confidence and tools they need to network and succeed in the highly competitive food service industry. Kendall College also boasts accreditation with the American Culinary Federation.

The school's Associate of Applied Science in Culinary Arts degree balances classroom instruction with laboratory experience and supervised internships, leading to careers in some of the most prestigious restaurants, hotels and corporations in the Chicago area and beyond. And students have the opportunity to participate in the Culinary Competition Club.

The school also features The Dining Room, an intimate, professionally run restaurant staffed by culinary students. Doubling as a classroom, this fine dining establishment opens to the public during academic terms and offers students an unparalleled real-world experience.

The Kendall students who created the following recipes were part of an intensive elective on Vegetarian Cuisine. Under the guidance of Chef Instructor Elaine Sikorski, the students examined the basic principles of vegetarianism and learned cooking techniques for many of the key ingredients used in vegetarian fare.

For more information on Kendall College, visit www.kendall.edu or call 877-588-8860.

Anasazi Beans with Confetti Polenta Cakes

Felicia Shallow-Davis Serves 8

Anasazi Beans

1/2 lb. dried Bob's Red Mill Anasazi Beans, rinsed 4 cups vegetable stock or water 1 bay leaf 1/4 cup extra virgin olive oil 1/2 cup chopped onion 1/2 cup chopped and peeled carrot 1/2 cup yellow bell pepper, seeded and chopped 2 cloves garlic, minced 1 tsp. salt 2 tsp. Rani Ground Cumin Rani Ground Black Pepper to taste 1/2 cup sliced scallions

Confetti Polenta Cakes

1 cup Bob's Red Mill Polenta 1 cup Bob's Red Mill Unbleached All-Purpose Flour 1/3 cup dark brown sugar 1/2 tsp. baking soda 2 tsp. baking powder 1/2 tsp. salt 2 Tbs. unsalted butter 1/2 cup thinly sliced scallions 1/4 cup seeded and diced yellow bell pepper 1/4 cup seeded and diced red bell pepper 1/4 cup seeded and diced green bell pepper 2 large eggs 1 cup Stonyfield Organic Lowfat Plain Yogurt 1/4 cup canola oil

1. To make Anasazi Beans: Place beans in saucepan, cover with 2 cups vegetable stock or water and add bay leaf. Bring to a boil over high heat, and cook 2 minutes. Cover pan, remove from heat and let stand 1 hour.

2. Pour olive oil into skillet, and heat over medium heat. Saute onion, carrot, yellow bell pepper and garlic, 5 minutes. Add mixture to beans. Season with salt, cumin and black pepper. Add remaining 2 cups vegetable stock or water, and continue cooking beans until tender. Remove from heat, and add sliced scallions.

3. Preheat oven to 350F. Spray 12-muffin tin with nonstick cooking spray, and set aside.

4. To make Confetti Polenta Cakes: Combine polenta, flour, dark brown sugar, baking soda, baking powder and salt in large bowl, and set aside. Heat butter in skillet over medium heat, and saute scallions and peppers until soft, about 5 minutes. Remove from heat, and cool.

5. Combine eggs, yogurt and oil in bowl, and whisk until combined. Pour egg mixture into polenta mixture. Add peppers and scallions, and mix batter. Divide batter evenly into 12-cup muffin baking tin.

6. Bake about 20 minutes, or until muffins are golden brown and centers are springy. Remove from oven, and cool.

7. To serve, place polenta cakes next to portion of beans, or split cakes and spoon beans on top.

Wine Suggestion Frey Organic Gewurztraminer

Kasha-Stuffed Cabbage with Paprika Sauce

Elaine Sikorski and Class Serves 4

2 Tbs. vegetable oil 1/2 cup diced onion 1/2 cup diced celery 8 oz. mushrooms, diced 1 clove garlic, minced 1 cup Bob's Red Mill Kasha 2 cups boiling water 1/4 tsp. Rani Caraway Seeds 2 1/2 tsp. Rani Paprika Salt and Rani Ground Slack Pepper to taste 2 cups vegetable stock 4 large outer leaves of Earthbound Farm Cabbage, large veins removed 1/2 cup corn kernels, cooked

1. Preheat oven to 350F.

2. Hear oil in large skillet over medium heat, and saute onion, celery and mushrooms until tender, about 5 minutes. Add garlic, kasha and boiling water. Bring to a boil, and reduce heat to low. Add caraway seeds, 1/2 teaspoon paprika, salt and pepper, and cover skillet. Bake about 30 minutes.

3. Meanwhi]e, heat vegetable stock with remaining 2 teaspoons paprika, salt and pepper over medium-low heat, and cook until stock reduces by one-quarter. Blanch large outer leaves of cabbage, and set aside to cool. When cool, lay leaves flat on work surface. Place equal portions kasha on each leaf,, and roll into 4 rolls.

4. To serve, place cabbage roll on each plate. Stir corn kernels into stock, and spoon over rolls.

Wine Suggestion Frey Biodynamic Chardonnay

Tofu Teriyaki

Kimberly S. Clark Serves 8

3 cups water 1 cup Bob's Red Mill Polenta 3 oz. butter 2 tsp. salt 1 cup soy sauce 2 cups vegetable stock 1 tsp. Rani Garlic Powder 1 tsp. Rani Ground Ginger 1 Tbs. honey 1/2 cup brown sugar 12 oz. Nasoya Extra Firm Tofu, cut into strips 4 oz. red bell pepper, cut into strips 4 oz. yellow bell pepper, cut into strips 4 oz. green bell pepper, cut into strips 4 oz. red onion, thinly sliced 8 oz. butternut squash, roasted and peeled

Equipment Needed Bamboo skewers

1. Heat water in saucepan over medium-high heat. When water is boiling, stir in polenta, and cook 10 to 12 minutes. Add butter and salt, pour into baking dish and set aside to cool completely.

2. Heat soy sauce, vegetable stock, garlic powder, ginger, honey and brown sugar in pan over medium heat, and cook until it boils. Reduce heat to low, add tofu strips and cook 20 minutes. Add peppers and red onion, and cook 10 more minutes. Cube butternut squash, and add to pan.

3. Preheat oven to 375F.

4. Cut polenta into desired shape, place on baking sheet and reheat in oven, 5 minutes. Remove from oven.

5. Remove tofu from teriyaki sauce, and skewer. Serve skewered tofu on polenta cakes, and garnish with teriyaki sauce and vegetables.

Wine Suggestion Fray Organic Natural White

Quinoa Timbales on Baby Spinach

Pamela Thomas Serves 4

1/2 cup cold water 3/4 cup Bob's Red Mill Quinoa 1/2 Tbs. apple cider vinegar 4 Tbs. canola oil 1/4 tsp. minced garlic 2 tsp, Rani Tamari 1 Tbs. fresh lemon juice 1 tsp. Rani Ground Black Pepper Salt to taste 1/4 cup grated carrots 1/4 cup finely sliced scallions 2 Tbs. finely diced celery 1/4 cup finely chopped fresh parsley 1/4 cup sesame seeds, roasted V2 cup carrot juice 1/2 cup balsamic vinegar 2 1/2 cups Earthbound Farm Baby Spinach, rinsed well

1. Bring water to a boil in saucepan over medium heat. Stir in quinoa, and bring water back to a boil. Cover pan, and cook over medium heat, 12 minutes, or until all water is absorbed. Remove from heat, fluff with fork, covet and let stand 15 minutes. Remove lid, and set aside to cool.

2. Whisk together vinegar, oil, garlic, tamari, lemon juice, pepper and salt. Combine carrots, scallions, celery, parsley and sesame seeds. Add dressing, and toss to coat. Stir in quinoa, combining well.

3. Place carrot juice in saucepan, and heat over medium-high heat, cooking until juice reduces by half. Place balsamic vinegar in second saucepan, mid heat over medium-high hear, cooking until balsamic vinegar reduces by half.

4. Divide spinach leaves among four serving plates. Place 1/2 to 1 cup salad in 3-inch round form or ring to make timbales, and press mixture down firmly. Place timbale on center of leaves, and drizzle with carrot reduction and balsamic reduction.

Wine Suggestion Fray Organic Natural Red

Taffy Apple Crepes with Peanut Yogurt Sauce

Kimberly S. Clark Serves 8

1/2 cup Stonyfield French Vanilla Yogurt 1/2 cup Maranatha Organic Peanut Butter 1/2 cup honey 1 tsp. grated fresh ginger 8 cups Bob's Red Mill All-Purpose Flour 2 tsp. salt 8 Tbs. butter, melted, plus 2 Tbs. 5 large eggs 3 cups Vitasoy Plain Soymilk 2 Granny Smith apples, thinly sliced 2 Golden Delicious apples, thinly sliced 2 Delicious apples, thinly sliced 1/2 tsp. Rani Ground Cardamom 1/2 tsp. Rani Ground Cinnamon 1/2 tsp. Rani Ground Ginger 2 Tbs. sugar

1. Mix yogurt, peanut butter, honey and ginger together until smooth. Set aside.

2. Combine flour, salt, 8 tablespoons melted butter, eggs and soymilk.

3. Melt remaining 2 tablespoons butter in saucepan over medium heat, and add apples. Cook apples until tender. Add cardamom, cinnamon, ground ginger and sugar, and cook until sugar dissolves. Remove from heat, and set aside.

4. Spray nonstick crepe pan with nonstick cooking spray, or brash with melted butter as needed to prevent sticking. Ladle 1 ounce crepe batter into pan, and cook over medium-low heat, 2 minutes. Flip crepe over, and cook 2 minutes more.