72Fat: 4 gramsCarbohydrates: 7 gramsProtein: 3 gramsSodium: 4 milligramsFiber: 2 gramsPotassium: 88 milligramsPhosphorus: 75 mgCorn and Cilantro Salsa(Serves 6-8)This is an unusual twist on theusual salsa recipe.3 cups fresh white or yellow corn cutfrom the cob12 cup chopped cilantro1 cup chopped sweet onions (such asVidalia or Maui)12 cup chopped fresh tomato4 Tablespoons lemon or lime juice14 teaspoon dried oregano2 teaspoons chili powder or red pepperflakesPlace corn in a medium-sizedbowl. Add remaining ingredientsand mix well. Cover and refrigeratefor at least one hour prior toserving.Total calories per serving: 89Fat: 1 gramCarbohydrates: 21 gramsProtein: 3 gramsSodium: 9 milligramsFiber: 3 gramsPotassium: 270 milligramsPhosphorus: 72 mgMushroom Pockets(Serves 6)Here's a tasty vegetarian versionof soft tacos.2 Tablespoons water2 Tablespoons lemon or lime juice1 Tablespoon vegetable oil2 minced garlic cloves1 teaspoon ground cumin1 teaspoon crushed dried oregano3 cups thinly sliced fresh mushrooms,such as portobello caps, white button,or brown crimini1 cup thinly sliced bell pepper12 cup chopped scallions (white parts only)3 Tablespoons shredded vegan soy cheeseSix 7-inch flour tortillasIn a large bowl, mix water, juice, oil, garlic, cumin, and oregano.Add mushrooms, peppers, andscallions. Stir to coat. Allow tomarinate for at least 30 minutes.If desired, this can be done theday before.Heat a large saut&3acute; pan. Sautevegetable mixture with marinadeuntil the peppers and scallions aresoft, approximately 5-7 minutes.Allow to continue cooking untilmost of the liquid has evaporated.While veggies are cooking,wrap tortillas in a paper towel andheat in a microwave, or wrap infoil and heat in a 350-degree oven.Place each tortilla on a plate.Spoon on vegetable mixture andtop with cheese.Total calories per serving: 147Fat: 5 gramsCarbohydrates: 23 gramsProtein: 4 gramsSodium: 262 milligramsFiber: 1 gramPotassium: 267 milligramsPhosphorus: 64 mgFruit Cobbler(Serves 8)3 Tablespoons melted nonhydrogenatedvegan margarine1 cup all-purpose unbleached flour14 teaspoon salt1 teaspoon baking powder12 cup rice milk312 cups pitted fresh cherries*134 cups white vegan sugar, divided1 Tablespoon cornstarch1 cup boiling waterPreheat oven to 350 degrees.In a medium-sized bowl,combine margarine, flour, salt,baking powder, and rice milkand mix just to combine.In a separate bowl, toss cherrieswith 34 cup sugar and placecherries in the bottom of an8-inch square pan. Place dough in small pieces over cherries tocover cherries in an even pattern.In a small bowl, combineremaining sugar and cornstarch.Whisk in boiling water. Pourcornstarch mixture over the dough.Bake for 35-45 minutes or untilbubbly. Serve warm or cold.Note: You can use thawed frozenpitted cherries; peeled and coredfresh pears; or fresh or thawedfrozen raspberries to replace apart of or all of the fresh cherries.Total calories per serving: 315Fat: 5 gramsCarbohydrates: 68 gramsProtein: 2 gramsSodium: 170 milligramsFiber: 2 gramsPotassium: 159 milligramsPhosphorus: 87 mgRenal Support Network - KidneyTalk Podcast: What You Need to KnowNancy Berkoff is The Vegetarian ResourceGroup's Food Service Advisor. She isthe author of Vegan in Volume.