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Contact information is listed at the bottom of this page.

Special Features: Rather than divided by Appetizer, Entrée, etc., our cookbook is divided by world region: Africa, Asia, Caribbean, Europe, India, Latin America, Middle East, and North America. A glossary explains what 87 unusual ingredients are and how they're used. More than 200 of the vegetarian recipes are vegan, too, and marked with an apple.

Description: Annually we host an International Vegetarian Food Fair where our members, from more than 40 countries, prepare ethnic vegetarian dishes. Every year folks ask for recipes, so we finally compiled our own recipes in 2010.

Funds raised support: Our Church's Building Fund

Cost: $20
plus $5 S/H per book.

• 8 lg. red bell peppers
• 1 head garlic, crushed or finely chopped
• 1/4 c. olive oil
• 1/4 c. balsamic vinegar, white
• sea salt to taste
• 1/2 lb. feta cheese, crumbled (Bulgaria)

Wash, then cut red bell peppers in half, cutting from stem down. Cut out the core. Place the peppers, cut side down, on a cookie sheet. Bake for about 15 minutes at 425°, or when you see the pepper skins puffed up and brown. Place on another cookie sheet covered with foil to cool. When cooled, peel off the skin as much as you can; if some is left, it is ok. Cut the peppers into desired serving strips. Place the peppers in a container with a lid. In a small bowl, mix oil, vinegar, crushed or finely chopped garlic, and sea salt; pour over peppers. Toss the peppers with the oil and vinegar mixture. Cover the dish and let it marinate in the refrigerator overnight. Add feta cheese crumbles over peppers when ready to serve. Uses: As an Appetizer, as a side dish with a meal, or as a salad. The juice from the marinade makes a great bread dip. This is a dish every Serbian family gives as appetizers to their guests. The feta cheese is a must to make it authentic.