Menus and Recipes
THE FEAST OF TABERNACLES 1997
ARRIVAL NIGHT
Monday, September 15,1997
Very-Focused Vegetarian Lasagna*
[Gratefully Prepared Garden Plates]
One Deity Dipping Sauce*
Steamed Herbed Okra*
Holy Italian Whole Wheat Bread and Butter
Sal-Om Sesame Lemon Cake*
* = recipe
[ ] = cook's choice of ingredients
Very Focused Vegetarian Lasagna
(Preparation time: 1 hours)
(Serves: 8)
4 tablespoons olive oil (2 in sauce, 1 in lasagna
noodles, 1 in stir fry vegetables)
cup each, celery and peppers
1 28 oz. can each tomato puree and crushed tomatoes
Basil, parsley, and cilantro, salt to taste
1 teaspoon fructose
1 pound lasagna noodles
1 large carrot, sliced
1 medium eggplant, sliced
1 medium zucchini, sliced
1 pound mashed tofu
pound mushrooms
1 green or yellow pepper (or a combination)
1 tablespoon soy sauce
l pound ricotta cheese
1 egg
cup grated parmesan cheese
Ground pepper to taste
1 cup+ mozzarella cheese
cup+ parmesan cheese
Saut the celery and peppers in 2 tablespoons olive oil. Add the puree, and crushed tomatoes, the herbs, and fructose. Let simmer for 20 minutes.
While the sauce is simmering, place the lasagna noodles in rapidly boiling water into which 1 tablespoon oil and salt have been added. Boil constantly for 10-12 minutes (do not overcook). Drain and rinse well with cold water to stop cooking. Leave in cold water until ready to use.
Saut the carrots, eggplant, and zucchini in olive oil for 2 minutes. Add the tofu, mushrooms, and pepper for 2 more minutes. Vegetables should still be crunchy. Add soy sauce to taste and remove from heat.
Mix ricotta cheese with the egg, parmesan cheese, and pepper.
Cover the bottom of a large baking dish or pan with a thin layer of sauce, a layer of lasagna noodles, and the ricotta cheese mix. Layer the remaining ingredients, finishing with a sprinkling of mozzarella and parmesan cheeses.
Bake at 350 for about 45 minutes, or until the mozzarella cheese on top has melted and the lasagna is bubbly.
One Deity Dipping Sauce
(Preparation time: 15 minutes)
(Serves: 8)
2 tablespoons olive oil
1 tablespoon honey
teaspoon each: basil and dill
Vanilla yogurt
Stir together the oil, honey, and herbs. Mix in just enough yogurt to bring the dip to the desired taste and consistency.
(Preparation time: 15 minutes)
(Serves: 6)
1 pounds okra, washed, and only stem removed
cup butter
1 5 oz can water chestnuts, drained and sliced
Dash dill weed
Steam okra whole. While okra is being steamed, melt the butter in a large pan over medium-low heat. Add the sliced water chestnuts and cook them about 3 minutes, till lightly browned. Add dill weed and stir well. Add the steamed okra. Serve piping hot!
Shiva Sesame-Lemon Cake
(Preparation time: 45 minutes)
(Serves: 6)
cup oil
1 cup honey
4 eggs
Juice of two lemons
Grated rind of 4 lemons
1 cup sesame seeds
2 cups whole wheat flour
cup soy flour
3 tablespoons milk powder
4 teaspoons baking powder
1 teaspoon salt
Juice of three lemons
9 tablespoons honey
Cake: Blend the oil and honey; beat in the eggs, lemon juice, and rind. Stir the dry ingredients together and then stir them into the first mixture.
Bake in two small oiled loaf pans (preferably smaller than 5" by 9") at 350 degrees for 45 minutes, until a tester comes out clean.
Topping: Combine the lemon juice and honey. Pour this topping over the warm loaves when they come out of the oven. You may poke several holes with a toothpick first, if you like; this will make it soak in more.
Cool for 10 minutes, then remove it from the pans.
AWAKENING
Tuesday, September 16, 1997
Breakfast
Far East Meets West Fig Oat bran
Muffins*
Brahmin Butter and Karma-Free Cream
Cheese
Fruit Smoothies*
Dinner
Ragout of Butternut Squash* on
His Brethren Brown Rice
Omnipotent Old World Beets*
Darshan Dinner Bread
Initiated Ice Cream with
Carob Topping*
Supper
Carrot Juice
Far East Meets West Fig Oatbran Muff
(Preparation time: 30 minutes)
(Serves: 6)
1 cups bran flakes cereal
cup apple juice
1 egg
cup non-fat milk
6 oz apple juice concentrate
3 tablespoons oil
1 large banana, mashed
cup dried figs, chopped finely
2 tablespoons honey
1 cups flour, half oat, half pastry whole wheat
cup rolled oats
1 teaspoon cinnamon
1 teaspoons baking soda
2 teaspoons baking powder
Canola oil spray
Combine your favorite bran flakes in a large bowl with apple juice. Moisten the flakes evenly. Add the egg, milk, apple juice concentrate, oil, banana, figs, and honey. Mix well. In a small bowl, combine flour, oatmeal, cinnamon, baking soda, and baking powder. Add to the bran mixture and mix well. Spray a muffin pan with canola oil spray. Spoon the batter into the oiled muffin cups. Bake at 350 for 20 minutes, or until done.
Fruit Smoothies
(Preparation time: 15 minutes)
(Serves: 6)
2 bananas
2-4 large, sweet fruit (apple, pear, persimmons, papaya, etc. or berries)
2 cups papaya or apple juice (more or less to make desired consistency)
5 pitted soft dates
tablespoon vanilla extract
2 tablespoons frozen orange concentrate
Blend well and drink right away.
(other ideas: 1 tablespoon Herbalife powder, kefir, yogurt, maple syrup, etc.)
Ragout of Butternut Squash
(Preparation time: 20 minutes)
(Serves: 4)
2 teaspoons olive oil
teaspoon cumin seeds
teaspoon ground ginger (or grated fresh)
2 medium butternut squash, peeled and cubed
4 tablespoons vegetable broth powder mixed into
cup water
1 can (28oz) crushed tomatoes
1 can (15oz) pinto beans, rinsed and drained
cup chopped fresh cilantro
1 cups shredded cabbage
cup frozen corn (or, if available, fresh baby corn)
1-2 tablespoons fresh lime juice
4 cups hot cooked brown rice
Add the oil to a large pot and heat over medium heat. Add the cumin and ginger. Cook and stir for 1 minute then add the squash. Cook and stir for 2 minutes, then stir in the broth. Reduce the heat, cover and simmer for 10 minutes or until the squash is barely tender.
Add the tomatoes (with juices), beans, and cilantro. Bring to a boil, reduce the heat, and simmer uncovered, for 20 minutes or until the mixture thickens.
Stir in the cabbage, corn and lime juice. Simmer uncovered about 5 minutes more or until the cabbage is tender.
Serve over rice.
Omnipotent Old World Beets
(Preparation time: 20 minutes)
(Serves: 4)
2 tablespoons butter
1 heaping tablespoon flour
2 tablespoons honey (at room temperature)
1 tablespoon herb vinegar
Herbs of choice (like tarragon or savory)
2 cups grated beets, cooked (about 12 medium)
cup kefir cheese
Melt the butter in a saucepan over low heat. Remove from heat and cream in the flour. Over very low heat, add the honey, vinegar, and herbs to make a smooth mixture. Add the grated beets and heat thoroughly. Stir in the kefir cheese and cook until hot, but not boiling.
Serve hot or cold!
(Preparation time: 30 minutes)
(Serves: 4)
2 tablespoons butter
2 tablespoons whole wheat flour
2 tablespoons carob powder
2 cups milk
cup raw honey
teaspoon vanilla
Melt butter on low heat. Mix the flour and carob. Stir the flours into the batter. This will be quite thick.
Very slowly add milk, stirring constantly, making a smooth sauce.
Continue cooking, stirring constantly, until thick, about 10 minutes.
Add honey to taste. Cool and add vanilla. Chill.
Optional: Sprinkle walnut fragments on top of sauce
KINGDOM OF HEAVEN ON EARTH
Wednesday, September 17, 1997
Breakfast
Tofu Breakfast Burritos*
Consecrated Cranberry Nectar
Assorted Fresh Fruit
Dinner
[Cut up Garden Veggies] with Yogurt,
Mint, Cilantro, dip
Vegetarian Shish Kebobs* Served over
Blameless Basmati White Rice
All-One-Applesauce Cake* with
Charitable Cream Cheese Frosting*
Pita Bread
Supper
Avocado and Jicama Salsa* with
Corn Chip Rounds
(Preparation time: 20 minutes)
(Serves: 6)
2-3 teaspoons olive oil
red bell pepper, chopped
green pepper, chopped
1 teaspoon ground cumin
teaspoon ground coriander
1 pound firm tofu, crumbled
1 teaspoon turmeric
1 tablespoon tamari
2-3 small baked potatoes, cubed
cup chopped cilantro
6 whole wheat tortillas
Sauce
Heat oil in a skillet over medium heat. Saut the peppers with the cumin and coriander until vegetables are crispy (2-3 minutes).
Crumble tofu into skillet and stir into vegetables. Sprinkle in turmeric and mix. Add the chopped potatoes, tamari, and cilantro. Stir.
Assemble burritos: Place 1/3 cup of the filling mixture in a whole wheat tortilla, roll up and top with sauce.
Serve warm!
(Preparation time: 1 hours)
(allow 3 hours to marinate vegetables)
(Serves: 6)
1 small eggplant, cut in 1 chunks, and cooked
until almost soft
2-3 carrots, cooked 2-3 minutes in the microwave
24 cherry tomatoes
1 small can pineapple chunks
1 can whole olives
24 flat peas, or green beans
24 whole mushrooms, washed
6 potatoes, quartered (pre-cooked, do not go in
marinade)
2 medium peppers of all colors, cut in wide strips (do
not go in marinade)
Marinade
1 cups oil
1-2 tablespoons apple cider vinegar
2 tablespoons tamari
2 tablespoons honey
basil, oregano, salt, pepper
Combine all the vegetables and ingredients for the marinade (add eggplant to the marinade while still hot). Stir and let stand at least 3 hours.
Skewer the vegetables, and baste them with extra marinade as they bake in a 350 degree oven for about 10 minutes.
Optional: Grated parmesan cheese to sprinkle on top.
All-One Applesauce Cake
(Preparation time: 30 minutes)
(Serves: 12)
1 cups applesauce
cup honey
cup canola oil
1 egg
2 cups whole wheat pastry flour
1 teaspoons baking soda
2 teaspoons ground cinnamon
teaspoon ground nutmeg
cup raisins
cup chopped walnuts
Coat a 9x13-inch dish with nonstick spray. Combine applesauce, honey, oil, and egg; mix well.
Whisk together flour, baking soda, cinnamon, and nutmeg. Add to applesauce mixture, and mix until just combined. Stir in raisins and nuts.
Pour mixture into dish. Bake at 350 until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Let cool on a wire rack.
Frost (optional) with Cream Cheese Frosting.
Charitable C
(Preparation time: 15 minutes)
(Serves: 12)
8 oz. cream cheese, softened
2 tablespoons butter, softened
3 tablespoons honey (more to taste)
Vanilla yogurt to bring frosting to consistency
Cream the cream cheese, butter, and honey. Add the vanilla yogurt a little at a time until the desired consistency is reached.
(Preparation time: 20 minutes)
(allow 1 hour chilling time)
(Serves: 4)
2 ripe avocados, diced
4 ounces jicama, peeled and diced
teaspoon ground ginger
1 large ripe tomato, diced
2 tablespoons sesame oil (or olive oil)
4 tablespoons cilantro, chopped
Juice of 2 limes
Salt and pepper to taste
Combine the avocado, jicama, ginger, and tomato. Add lime juice and oil. Add the cilantro and season with salt and pepper. Mix well and allow to chill for a least one hour. Serve separately with chips or use as a salsa.
SACRIFICE
Thursday, September 18, 1997
Breakfast
Praying Pancakes** and Meditating Maple
Syrup
Small but FINE [Fruit Cups]
Ten Lost Tribes Vanilla Yogurt
Tea
Dinner
Tofu Parmesan a la Haree Om*
With Noodles as: The Base
Sauted Greens with Pomegranate Seeds*
Rejoicing Raspberries with
Resourceful Ricotta Cream Topping*
Supper
Kiwi Fruit Cocktail*
Sentient Stuffed Pitted Dates*
**Pancake Recipe is on Multigrain Flour Bag no eggs needed
Tofu Parmesan a la Haree Om
(Preparation time: 1 hour)
(Serves: 6-8)
2 pounds tofu, cut in slices (widthwise)
cup plus 2 tablespoons olive oil
1 can (28 oz) tomato puree
1 cups water
2 chopped tomatoes, large
2 teaspoons chopped fresh basil
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
A sprinkle of fructose
cup finely grated parmesan cheese
cup coarsely grated mozzarella cheese
cup of walnut pieces
Cook tofu slices in cup olive oil until browned on both sides.
While the tofu is browning, put about 2 tablespoons of olive oil in another skillet and add the tomato puree. Cook until oil is absorbed (2-3 minutes). Add the water, spices, fructose, and chopped tomatoes. Bring all to a slow boil. Lower heat and simmer for about 20 minutes.
Cover the bottom of a large baking dish with tomato sauce, then a layer of tofu. Sprinkle the tofu with nuts, a little more sauce, and the cheeses (parmesan and then mozzarella). Repeat the layering until all ingredients are used.
Bake at 350 degrees for 20-35 minutes, until top is lightly browned.
Serve over pasta.
Sauted Greens with Pomegranate Seeds
(Preparation time: 15 minutes)
(Serves: 6)
1 teaspoon sesame oil
1 large green pepper
Pinch of salt (or tamari)
12 collard (or other green) leaves
1/3 cup pomegranate seeds (approximately a
pomegranate)
1 tablespoon water
Slice stems of greens into rounds and leaves coarsely chopped.
Heat oil in a heavy skillet over high heat. Add the collard stems and green peppers, and cook 1 minute. Add the leaves of the greens, pomegranate seeds, salt, and water, stir fry 2-3 minutes or until greens are wilted.
Serve immediately.
Note: Can replace pomegranate seeds with sweet dried cranberries
Rejoicing Raspberries
With Resourceful Ricotta Cream
(Preparation time: 20 minutes)
(Serves: 4)
4 ounces whole milk ricotta
1 tablespoon honey (or more to taste)
A drop of almond extract
1/8 teaspoon vanilla extract
Raspberries
Maple syrup
Place ricotta in a mixing bowl and whip with an electric mixer at high speed for about 5 minutes until very smooth.
Gradually add the honey and keep beating until it is incorporated.
Mix in the extracts.
Place some raspberries in custard cups, drizzle with maple syrup and add a dab of ricotta cream. Top with a strawberry or raspberry.
Note: Raspberries can be replaced with figs, strawberries, or whatever you like.
(Preparation time: 20 minutes)
(Prepare bananas for freezer the night before)
(Serves: 6)
6 fresh, ripe kiwi fruit, peeled and sliced
2 bananas, peeled and frozen the night before
1 cups apple juice
3 cups coconut-fruit juice blend
Strawberry garnish
Break frozen banana into small chunks. Combine kiwi, banana and juices in blender. Puree until smooth.
Garnish servings with a fresh strawberry.
Sentient Stuffed Pitted Dates
(Preparation time: 20 minutes)
(Serves: 6)
12 pitted dates
Filling:
3 oz cream cheese
-1 tablespoon liquid honey
Cream the cream cheese and add the honey. When well mixed, stuff the pitted dates with the mixture.
SURRENDERING AND SUBMISSION
Friday, September 19, 1997
Breakfast
Contented Cereal(s) with
Maya-free Milk or Soymilk
Thirty-Three Virtues Pecan Swirl Toast
Jelly
Tea
Dinner
Saut of Zucchini
Sat-Guru Salad Sampling:
Blessed Crunchy Cole Slaw*
Lebanese Tabbouli Salad*
Garden Potato Salad*
Solomons Spinach Dip*
[Righteous raw Veggies]
Supper
[Lost Tribes Dried Fruit and Nut Plates]
Blessed Crunch Cole Slaw
(Preparation time: 20 minutes)
(Allow 1 hour to marinate vegetables and blend flavors)
(Serves: 8)
cup cider vinegar
2 tablespoons fructose
1 teaspoon ground or freshly grated ginger
teaspoon pepper
1 tablespoon olive oil
4 cups shredded cabbage (red and green)
1 cup shredded carrots
cup each, thinly sliced: celery, red bell peppers,
green bell peppers
cup raisins
2 tablespoons minced fresh parsley
1 tablespoon minced fresh ginger
Thoroughly combine vinegar, fructose, ground ginger, pepper, and oil for the dressing.
In another bowl, combine red and green cabbages, carrots, sliced vegetables, raisins, parsley, and ginger.
Add the dressing and gently toss. Let stand 1 hour to marinate vegetables and blend flavors.
Lebanese Tabbouli Salad
(Preparation time: 20 minutes)
(Allow 30 minutes to soften bulgur + time to chill)
(Serves: 6)
1 cups boiling water
1 tablespoon vegetable broth powder
1 cup wheat bulgur
2 cups minced parsley
cup chopped mint
teaspoon ground ginger
3 ripe tomatoes, diced
cup chopped walnuts (optional)
3 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon honey
Salt and pepper to taste
Pour the boiling water, into which the vegetable broth powder has been dissolved, over the bulgur. Let stand for 30 minutes, covered, then drain.
Combine bulgur with all other ingredients.
Garden Potato Salad
(Preparation time: 30 minutes)
(Serves: 6)
6 medium potatoes, scrubbed, cook until barely
tender
2 small peppers: one green, one red, seeded and
diced
1 cup minced parsley
cup minced cucumber
1 teaspoon ginger
cup olive oil
2-3 tablespoons vinegar
Juice from lemon
cup parmesan cheese
1 tomato, cut in wedges
Placed the cooked potatoes into a large bowl. Add the diced peppers, ginger, parsley, and cucumber.
In another bowl, mix the dressing (the oil, vinegar, and lemon juice). Pour this dressing over the potato salad. Toss salad with parmesan cheese.
Garnish with tomato wedges.
Solomons Spinach Dip
(Preparation time: 30 minutes)
(30 minutes chilling time)
(Serves: 4)
1 10oz package frozen, chopped spinach
1 cup soft-moist yogurt cheese (or kefir cheese)
1 cup plain yogurt
cup mayonnaise
cup chopped fresh parsley
Dash of oregano and basil, to taste
1 teaspoon ginger
Mix all ingredients together. Cover and refrigerate for about 30 minutes before serving.
PURE CONSCIOUSNESS - Saturday,
September 20, 1997
Recommended Fast
Supper
The Faithfuls Fruit Salad
Communities of Light Cottage Cheese
Topping
Yantra Yogurt Topping
Compassionate Croissants
UNIVERSALISM
Sunday, September 21, 1997
Breakfast
Submissive Scones
Cream of Wheat with
Fifteen Commandments Currents
Papaya Juice
Dinner
Mission Specialty Salads*
Nirvana Nachos with Guacamole Dip*
Believers Black Beans and Rice Tortillas*
Best is Yet to Come Baklava
Rejoicing Razzleberry Juice
Supper
Carrot Juice
Mission Specialty Salads
(Preparation time: 30 minutes)
(30 minutes chilling time)
(Serves as many as you like)
Lettuce
Carrots, finely grated
Beets, finely grated
Cherry and yellow pear tomatoes
Artichoke hearts
Spanish olives
Toss all ingredients (except the olives) together. Place olives on top and chill. Serve with your favorite dressing.
Guacamole Dip
(Preparation time: 30 minutes)
(30 minutes chilling time)
(Serves 4
2 medium avocados, mashed
1 medium to large tomato, chopped
1 tablespoon lemon juice
large red bell pepper, finely minced
teaspoon chopped fresh cilantro
teaspoon ground cumin
teaspoon chopped fresh oregano
teaspoon chopped fresh parsley
teaspoon salt
Yogurt cheese or kefir cheese (optional)
Organic tortilla chips
Mix all ingredients together (except yogurt cheese and chips). Chill for at least 30 minutes. Serve in small cups on each plate. Just before serving, place a small amount of yogurt cheese on top of each cup of guacamole, and the tortilla chips around the cup on the plate.
Believers Black Beans and Rice Tortilla
(Preparation time: 30 minutes)
(Serves: 6)
1 cup white or brown rice, cooked in 2 cups water
1 tablespoon butter
2 tablespoons vegetable broth powder
1 tablespoon tamari ( in rice and in beans)
2 15oz cans black beans
1 cup water
1 tablespoon vegetable broth powder
1 bay leaf
cup celery
Juice of half of large orange (can use orange juice
concentrate)
salt and pepper to taste
teaspoon coriander
Bring the rice, water, butter, broth powder, and tablespoon tamari to a boil. Lower the heat and simmer, covered, 45 minutes for brown rice or 20 minutes for white rice. Remove from heat and let sit, covered, for 10 minutes.
Drain the beans and rinse well. Bring the beans, water, broth power, bay leaf, celery, and tablespoon tamari to a point just before boiling. Lower the heat and simmer for 3 minutes. Let sit at least 15 minutes.
Just before serving, add to the beans the orange juice, salt, pepper, and coriander. If there is too much juice, mash some of the beans to thicken the water into a sauce.
Butter a baking dish and place two layers of tortilla on the bottom. Cover with rice, then beans, then cheese. Repeat layers to end with cheese.
Can serve with chips, and/or with sliced olives.
PARAVIPRAS
Monday, September 22, 1997
Breakfast
Bagels with Divine Cream Cheese
Oatmeal with Milk/Soymilk
Fresh Squeezed Orange Juice
Dinner
Bagged Lunches for the Mountains:
Tomato, Avocado, Raisin, & Sprout
On Pitas with grated cheese & mayonnaise
Trail Mix
Carob Raisins
Apple or Pear
Ginseng Rush
Supper
Soup - cooks choice
PURE CONSCIOUSNESS
Tuesday, September 23, 1997
Recommended Fast
Dinner
Charismatic Cranberry Raspberry Spinach
Salad*
Goat Cheese over Fancy Pasta*
Sweet Peppers with Basil*
Thy Will Whole Wheat Rolls
Carrot Cake
Cranberry-Raspberry Spinach Salad
(Preparation time: 50 minutes)
(30 minutes chilling time)
(Serves 6-8)
1 10oz package fresh spinach, washed, stems
removed and spinach torn
1/3 cup dried cranberries
1 10 oz package frozen red raspberries in syrup,
thawed (or 1 cups fresh)
1/4 cup honey or fructose
2 teaspoons cornstarch
1/2 cup cranberry-raspberry juice cocktail
1-2 tablespoons apple cider
1/4 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup broken walnuts
1/4 cup sunflower seeds
In a salad bowl, toss the torn spinach and cranberries. Chill.
Dressing: In a blender or food processor, blend raspberries till smooth; strain through a sieve to remove seeds. Discard seeds.
In a medium saucepan stir together fructose and cornstarch; stir in strained raspberries, cranberry-raspberry juice cocktail, apple cider, celery seed, cinnamon, and cloves. Cook and stir over medium heat till thickened and bubbly; cook and stir for 2 minutes more. Transfer to nonmetal bowl. Cover and chill till serving time.
Just before serving toss into the spinach-cranberries, the walnuts and sunflower seeds. Drizzle 1/2 of the dressing over the salad. Reserve the remainder in a separate nonmetal container to place on table or use another day.
(Preparation time: 30 minutes)
(Serves 4)
12 ounces spinach fettuccine (or tri-colored spirals)
3 quarts, lightly packed, rinsed, drained, fresh
spinach leaves, torn in 2 pieces
3 tablespoons vegetarian chicken broth powder,
mixed in 2/3 cup water
pound (1 cup) goat cheese (any unsweetened
flavor) broken into chunks
2 cups cherry tomatoes (at room temperature), cut
into 1/3 slices
Salt and pepper
Cook the fettuccine until barely tender to bite, 5 to 6 minutes. Add spinach and boil until wilted, 30 to 45 seconds. Drain macaroni and spinach.
While macaroni is cooking, bring the broth power mixture to a boil. Stir in the goat cheese until melted, and remove from heat.
Add cheese mixture to fettuccine and spinach; mix to coat. Spoon pasta mixture onto a platter and scatter tomatoes over top. Season to taste with salt and pepper.
(Preparation time: 20 minutes)
(Serves 4)
4 tablespoons olive oil
4 large sweet red peppers, seeded and chopped
1 teaspoon oregano
teaspoon salt
teaspoon pepper
4 tablespoons finely chopped fresh basil or
2 teaspoons dried
2 tablespoons lemon juice
In a frying pan, heat the oil. Stir in the pepper pieces, oregano, salt and pepper. Saut over medium heat for about 4 minutes, stirring occasionally.
Stir in the basil and lemon juice. Remove from heat and serve!