March recipe of the month: Pumpkin Cookies
Ingredients:
2 1/4 cups Pastry Flour
1 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 cup butter, softened
1 cup organic cane sugar
2 eggs
16 oz fresh cooked pumpkin, mashed (canned pumpkin if out of season)
1 teaspoon vanilla extract
1 cup chopped walnuts
Instructions:
Preheat oven to 375F. Mix dry ingredients and set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in pumpkin and vanilla until smooth. Add in flour mixture a little at a time until blended. Gradually add in the walnuts. Drop tablespoon-sized spoonfuls onto greased cookie sheets and bake 10-15 minutes (depending on oven) until golden. Cool on rack.

Vegetarian Stroganoff
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes for noodles plus 25 minutes for oven dish
Oven: 350 F

Ingredients:
I package of fettuccine noodles
1 medium onion, chopped
2 cloves of garlic, minced
1 tbsp basil
1 tbsp oregano
2 tsp olive oil
1/2 cup water
1 medium carrot, diced
1 red pepper, chopped
1 yam, chopped
1 red potato, chopped
4 tbsp white miso
1/4 cup sesame tahini
Instructions:
Cook the noodles until they are al dente. drain and set aside. In a large skillet, heat the oil and sauté the garlic and onion. Add the herbs one at a time and lightly sauté. Quickly add the vegetables, one at a time in this order: potato, yam, carrot and red pepper, stirring after each addition. Cook until soft. In a separate medium bowl, whisk the miso and tahini together while gradually adding the water until you have a smooth consistency. Preheat the oven to 350F. In a large bowl, add the cooked noodles and vegetables and gently mix. Then add the miso-tahini mixture and gently mix together until well distributed throughout the noodles. Garnish with grated Parmesan cheese.  Place the stroganoff in a large, oblong Pyrex dish and bake for 25 minutes. Serve immediately.