Tender Oat Muffins
1c applesauce, 1/3c almond butter, 1/4c honey, 1/2tsp salt, 1/4c water, 1 mashed banana, 1tsp coriander
Mix together and add: 2c quick oats, 1/4c walnuts, 1/2 c unsweetened coconut, 1c dates pieces or raisins
Spoon into papers, Bake 30 min at 375*
Split Pea Soup
2c dry split peas, 4 - 5c water, 1 chopped onion, 1 chopped carrot, salt to taste, and bay leaf
Boil till well done – remove add 1 1/2c soy milk, Heat & Serve
Savory Lentils
3c lentils, water, 2tbls cumin, 1tsp cayenne, 2tbsp garlic granules, 2tbsp onion granules, 1lg can tomato sauce, 1/2tsp salt, 1/4tsp celery salt, 1tsp curry, These amounts are approximate Judy W
Green Beans with Walnuts
1-2# fresh green beans cut into 2” pieces, 1/2c coarsely chopped walnuts, 2tbsp olive oil, 1-2 garlic cloves minced, Cook or steam green beans till tender – drain, add walnuts & garlic (which have been toasted in a skillet) olive oil salt & pepper are the only other ingredients needed.
Tabouli Salad
1 1/2c couscous (3c boiling water) soak couscous for 5 min in water, fluff & put in large salad bowl, mix 1/2c lemon juice, mix1tbsp olive oil, Add: chopped red, green, yellow peppers, cilantro- parsley, cube, top with tomato pieces. (Other spices - I got a mix) also PG 192
Quinoa Salad (Newstart Lifestyle Recipe)
1c quinoa, 1can drained and rinsed black beans, ½ bunch chopped green onions, 1 minced red pepper, 1/3c chopped fresh parsley, 1/2tsp cumin, 1/2tsp salt, 1 diced avocado, 1/4c fresh lime juice, In a saucepan, cover quinoa with 2c water, bring to boil then simmer 20 minutes, covered, on low heat. Mix diced avocado with limejuice before adding to salad. Toss all ingredients to mix well, May be served warm or cold
Peanut Butter Roast
Sauté 1 small onion, chopped fine, in 2tbsp olive oil or butter with 1 or 2 cloves garlic
Mix together 1c old fashion peanut butter, 1/2c warm water, Then add 1c tomatoes or sauce, Mix with 1 1/2c cooked brown rice, 2tbsp cornstarch mixed with water, Steam for 2 hours1st day – 2nd day heat in oven until warm, Serve with tomato gravy
Tofu Cheesecake
Crust: Mix together in a bowl: 4c blended granola (blend 2c at a time till crumbly) 2/3c applesauce: Press into the bottom of an oiled 9x12x2 baking dish and bake briefly at 350 for 15 minutes.
Filling: 4c mashed tofu (I use 3 boxes of Mori Nu extra firm) 1/2c oil, 2tbsp vanilla, 1tsp salt, 1/4c pineapple juice, 2/3c honey, 1/2tsp coriander, 1/2tsp lemon extract, Whiz half at a time until creamy. Then pour over baked crust; spread out evenly. Bake at 350 for 20 minutes until just brown on sides.
Fruit Topping: 4c unsweetened blueberries or fruit of choice, 1c apple juice concentrate, 2tbsp cornstarch, Bring fruit and 1/4c of apple juice to a boil, in a blender, Whiz the rest of the apple juice and the cornstarch. Add to boiling fruit. Cook until clean. Cool, Pour over baked cheesecake and chill
Hummus
1 small can garbanzo beans (14 or 15 oz size) drained and rinsed
1-1/2 teaspoons minced garlic (I use more, but up to your taste)
2-1/2 ounces lemon juice (I use fresh squeezed, but bottled lemon juice works well too)
1-1/2 ounces Tahini - sesame seed paste (I use organic raw tahini made by Earth Products, found at Market of Choice, north store)
salt to taste
1-1/2 tablespoons olive oil
water 1 to 2 tablespoons
fresh parsley
Mix all ingredients in food processor until smooth, adding water at the end until it is a consistency that you like. I like to top it with chopped fresh flat-leaf parsley and a squirt of olive oil on the top. Enjoy!!
-Nancy W
From Marcella's Cooking by the Book
Carob-Coated Peanut Butter Kisses PG 232
Marinated Cauliflower Salad PG 191
Vegetable Skallops & Fresh Tarter Sauce PG 153
Carob Chip Cookies PG 229
No Sugar Lemon Pie PG 223 With Cashew Cream Topping PG 216
AsianPotluck Recipes
Vegetable Sushi Rolls
Makes 5 rolls, serves 6
5 sheets of toasted nori seaweed
2 ½ cups cooked short grain brown rice
1 avocado, peeled and sliced
1 cucumber, peeled and julienned
1 large carrot, julienned and lightly steamed
1. Place a bamboo sushi rolling mat on a work surface so that the slats run horizontally. Place a sheet of nori shiny side down on the mat. Moisten your hands with water and spread ¾ cup of brown rice evenly over the surface of the nori, leaving a 1 ½ inch-wide strip at the top bare. Place a portion of each vegetable on the nori, about a third of the way up the sheet.
2. Starting at the bottom, use the sushi mat to roll the nori tightly and evenly away from you, pressing down slightly as the roll turns. When you’ve reached the bare top edge, moisten it slightly before sealing. Repeat with the remaining nori, rice and vegetables.
3. Wrap each roll in plastic wrap and refrigerate until serving. To serve, cut each roll with a sharp knife into 6 or 7 pieces, dipping the knife in water between cuts to keep the rice from sticking.
Soba Noodle Soup
Makes 1 serving
2 oz. buckwheat soba noodles
2/1/2 cups water
1 Tablespoon lite soy sauce or Bragg’s Liquid Aminos
1 teaspoon grated ginger
¼ teaspoon each onion and garlic powder
¾ cup cubed tofu
3 sliced mushrooms
½ carrot, thinly sliced
¼ cup thinly sliced red pepper
1 cup chopped greens
1 green onion, sliced
Prepare noodles as directed on the package. Bring the 2 ½ cups water to a boil and add all the ingredients except the green onion. Bring the water back to a boil and cook for 3-4 minutes. Stir in the prepared noodles and heat. Season to taste. Pour into a large soup bowl and garnish with the sliced green onion.
