Red, White, and Green Supper

Autumn presents a real dilemma: So much food, so little time. Despite the wonderful abundance, it can be hard to find the time and energy to cook because you're so busy canning, freezing and harvesting. Here's a a patriot's meal (if you belong to the green party ;) ). This colorful vegetarian meal capitalizes on the cornucopia yet takes little time and effort to prepare. It's a meal in a dish, too, so the cleanup is also easy.

-Alan Wagener

• 2 cups leeks, sliced thin
• 3-4 sweet red peppers, sliced lengthwise in 1/8's.
• 1-2 qts cauliflower florets
• 1 lb green beans, cleaned and cut in large pieces
• 1 lb firm tofu, diced
• 1 cup parsely, coarsely chopped
• 3 cloves garlic, minced
• 1 cup grated Romano cheese

Put everything except the parsely, cheese and garlic in a pot with about 1/2 inch water. Cover, and steam the vegetables till the cauliflower just begins to soften.

Add the garlic and mix. Add the parsely, then the cheese. Replace the cover and steam just until the parsely wilts and the cheese begins to melt. Remove from the heat and serve immediately.