Have some black pepper available on the table for the lentil stew. Try the kale leaves with some nutritional yeast... NOTES: If you don't have stock handy try adding alot of spices in step 7. Try oregano, chile passilla, roasted garlic, etc. Use wild mushrooms if at all possible they are more expensive than buttons (unless you or friends go mushrooming) but are worth it for the extra taste. (IMHO, of course. ;-) * Purple kale you know, the type they use as a decoration in salad bars... Shared by J. Ari Kornfeld From Genie F&W Library FFD9403.TXT Recipes from the Fat Free Digest From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)