1/2 lb Firm tofu, mashed 1 Green onion, finely chopped 2 tb Eggless mayonnaise 1 tb Pickle relish 1 ts Mustard 1/4 ts Each ground cumin, turmeric And garlic powder Pinch of salt Combine all ingredients and mix thoroughly. Serve on whole wheat bread with tomato and lettuce. Source: Food for Life, Neal Barnard, MD, Library No. 613.262B, Page 244 |
2 c Flour (unbleached white) 1 1/2 c Oats 3/4 c Brown sugar, packed 1 tb Brown sugar, packed 1 c Butter, softened 8 oz Cream cheese, softened 14 oz Sweetened condensed milk 1/4 c Lemon juice 2 tb Cornstarch 16 oz Whole berry cranberry sauce Preheat oven to 350. In large bowl, combine flour, oats, 3/4 c of sugar, and butter; mix until crumbly. Reserving 1 1/2 c of the crumb mixture, press remainder firmly on bottom of greased 9x13" pan. Bake for 15 minutes. Meanwhile, in small bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; stir in lemon juice. Spread evenly over prepared crust. In another small bowl, combine remaining 1 T sugar and cornstarch; stir in cranberry sauce. Spoon evenly over cheese layer. Top with reserved crumb mixture. Bake 40 min or until golden. Cool. Chill. Store covered in frig. Makes 24 bars. ~- Gina Pasquale Email: [email protected] |
3 lg Whole kale leaves, washed -and trimmed Dash lemon juice Dash garlic powder 2 tb Dijon or spicy brown mustard 1 Whole wheat pita bread Steam the kale for 2 minutes and drain off any liquid. Do not chop--keep the leaves in large pieces. Sprinkle with lemon juice and garlic powder and chill. When ready to serve, cut the pita bread in half, spread each pocket with mustard, and then stuff with the cold seasoned kale. From _The McDougall Program: 12 Days to Dynamic Health_ by John McDougall From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 |
Ingredients | |||
1/2 | cup | lentils | |
2 1/2 | cup | water | |
1/2 | teaspoon | turmeric | |
3 | tablespoon | ghee | |
2 | each | garlic, cloves, chopped | |
1 | each | ginger, fresh, 1/2 inch slice | |
1 | each | chili, green, chopped | |
1 | each | zucchini, chopped | |
1 | salt, to taste | ||
1/2 | teaspoon | garam masala | |
1 | teaspoon | cumin seeds | |
Directions: | |||
Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time. In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes. In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour. Serve lentils hot with the ghee/cumin seeds. |
19 oz Can chickpeas 1 ts Baking soda 3 tb Tahini 1 ea Garlic clove, chopped Juice of 1 1/2 lemons 1/2 ts Salt 2 tb Cold water 1 tb Pine nuts 1 tb Olive oil Combine chickpeas with their juice with baking soda & bring to a boil. Immediately remove from heat, drain & rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt & 1 Tb of water. Blend till creamy. Add rest of the water if mixture apears too thick. Refrigerate. Heat olive oil & fry pine nuts till golden brown. When ready to serve, sprinkle over hummus. Serve cold with pita bread. "The Hamilton Spectator", July 1993 |
6 sm Zuccini 2 Cloves Garlic, finely minced 1 tb Butter 1 tb Flour Salt, Pepper Grated Asiago or Romano -cheese (optional) Grate the zuccini into a calendar (sp), and sprinkle with salt. Place the calendar over a pan, to collect the zuccini juices, and let sit for 30-60 minutes. After this period, squeeze the zuccini over the calendar, reserving all juices that drip out. Heat some butter, olive oil, or peanut oil in a frying pan, and saute the zuccini and garlic for 2-3 minutes. While this is occuring, take the zuccini juices, and heat to near the boiling point (this step is critical, if the juices are not hot, this will not work). Make a well in the center of the zuccini, and heat the butter/crisco for a few seconds, then add the flour to the well, and stir the flour and butter/crisco together. After 1 more minute, add the hot zuccini juices, and stir for 30 seconds - you will get a thick sauce. Mix everything together now, and add pepper, and the optional cheese, if desired. This recipe is actually quick and easy, and absolutely delicious. I love rich french cooking, and this tastes like the zuccini is in a rich cream sauce, without a drop of cream (or butter, if I use crisco) This recipe comes from Greg Pongracz. |
4 oz Roasted Buckwheat 1 Carrot 1 Onion 1 ts Oil 6 oz Red Lentils 1 pt Veg stock Dried herbs -(parsley + rosemary - are recommended) 1 ts Marmite -(for the Brits amongst you) 1 pn Nutmeg Salt Pepper 1.Chop onion and carrot, saute in oil in a fairly large saucepan 2.Add all other ingredients - bring to boil 3.Simmer for 30 minutes, until liquid is absorbed 4.While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6 5.Put mixture in loaf/flan dish 6.Put loaf/flan dish in 4. above. 7.Cook for 30 minutes Note: I see no reason why you would need to use the oil, just cut up the carrots extra small, place all ingredients in the pan and start at 2. Posted by Pat Buttons |