Recipe

Recipe – Fruited Breakfast Quinoa

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1/2 cup rinsed quinoa

1-1/2 cups vanilla rice milk

2 Tablespoons raisins

1 cup chopped fresh or canned apricots

1/4 teaspoon vanilla extract

To thoroughly rinse quinoa, cover it with water in a mixing bowl, then rub it between the palms of your hands. Pour off the cloudy liquid through a strainer and then repeat the process two or three more times, until the rinse liquid remains clear.

In a medium-sized saucepan, combine the rinsed and drained quinoa with rice milk. Bring to a slow simmer, then cover and cook for about 15 minutes until the quinoa is tender. Stir in the remaining ingredients; then transfer about 1-1/2 cups of the mixture to a blender; purée. Return puréed mixture to the pan and stir to mix. Serve warm or chilled. Makes about 3 cups.

Recipe from Foods That Fight Pain, by Neal Barnard, M.D. (Harmony Books, New York, 1998.)

Recipe – Creamy Steel-Cut Oats

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Ingredients

1 14-oz. can light coconut milk

1 ½ cups water

1 cup uncooked steel-cut oats

dash sea salt

 

Process

Pour can of coconut milk and water into pot; bring to low boil over high heat.

Add oats; stir. Immediately reduce heat to low. Gently simmer, covered, for 1 hour, stirring several times throughout cooking. Portion into bowls. Add desired garnishes: chopped medjool dates, raisins, shredded coconut, toasted walnut pieces, fresh fruit, etc. Creamy and delicious!

Recipe – Veggie Patties

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¾ cup shredded zucchini

½ cup cooked rice

¾ cup shredded carrots

¼ cup egg substitute

1 ½ teaspoons onion powder

2 Tablespoons nonfat bread crumbs

2 teaspoons minced garlic

1 teaspoon Italian seasoning

1 15-ounce can nonfat black beans, mashed

Preheat broiler on high heat. Line broiler pan with foil; lightly spray with nonfat cooking spray. In a large bowl, combine all ingredients and mix well. (If mixture is too moist to shape, refrigerate for 1 hour.) Shape mixture into 8 patties and place on prepared pan. Broil 4 to 6 inches from heat for 5 to 6 minutes per side, until lightly browned. Great as a sandwich on roll with lettuce, tomato, and condiments.

Recipe – Seven Grain Patties

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Recipe

Seven Grain Patties
3 cups of boiling water 2 Tablespoons soy sauce (or equivalent)
1½ cups seven grain cereal 2 teaspoons onion powder
¾ teaspoon salt ¼ cup sunflower seeds
1 teaspoon thyme ½ cup walnuts, chopped
Cook cereal in water until done. Add remaining ingredients. Mix well. Shape into patties and place on a baking sheet. Bake at 375 degrees for 30 minutes. Yield: 6 servings. You may select seasonings of your choice to alter the flavor of the patties.

 

Recipe – Pineapple Tofu Cheesecake

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20 oz. can of crushed pineapple w/juice ½ cup Pineapple Juice Concentrate
3 ½ Tbsp. Agar-Agar  1/3 cup Honey
2 12.3 oz. pkgs. Mori Nu Silken Tofu,   extra firm Rind of ½ Lemon or ½ tsp. Lemon Extract
½ tsp. salt  
Combine crushed pineapple with Agar-Agar in saucepan over low heat, stirring constantly.  Blend with the remaining ingredients in blender until smooth.   Pour into prepared crumb crust in 9 x 13 inch casserole dish.  Chill and serve.  Adapted from a recipe by Barbara Watson in The Total Vegetarian Cookbook.

Recipe – Split Pea Dal

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1 cup dried yellow or green split peas

5 cups water

1 clove garlic, minced

1/2 teaspoon turmeric or saffron

Pinch of cayenne pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tomato, finely chopped

1 teaspoon salt, or to taste

Rinse split peas. Bring water to boil in a large pot, and add peas. Return to boil, stir, then lower heat, and simmer 1 to 2 hours until tender. Add spices, salt, and tomato to peas, and cook 30 minutes. Serve with plain brown rice and vegetable curry.

Recipe – Crockpot Grains

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¼ cup millet, uncooked

¼ cup barley, uncooked

1/3 cup brown rice, uncooked

1 cup chopped onions

1 cup chopped green pepper

½ cup finely chopped carrots

1 16-ounce can kidney beans

1 8-ounce can tomato sauce

1 16-ounce can tomatoes, chopped, drained (reserve liquid)

1 ½ cup canned or frozen corn, drained

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon garlic powder

Salt to taste

Combine all ingredients in a crockpot. Add water to reserved tomato liquid to equal 2 1/2 cups. Stir into grain mixture. Cover and cook on low setting 8 hours. Stir before serving. Serves 8.

Recipe – Parsley Potatoes

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1 Tablespoon oil

1 ½ lb small new red potatoes, scrubbed well

1 chopped onion

1 garlic clove

1 teaspoon salt or to taste

1 cup vegetable broth

1 cup chopped fresh parsley

Heat a large skillet over medium-high heat; add oil. Saute onion and minced garlic for 5 minutes or until tender. Add broth and ¾ cup of parsley. Remove a strip of skin from around the middle of each potato. Slice the potatoes and put them in a single layer in the skillet. Return to a boil; reduce heat. Cover and simmer until the potatoes are tender. Pour potatoes and sauce in a serving dish. Sprinkle remaining parsley over the potatoes and serve.

Recipe – Sprouted Lentils

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2 cups lentils, sprouted

½ cup onion, chopped fine

1 tsp. salt

1 ¼ cups water

Sprout lentils for about five days until they are ½” long. Combine all ingredients in kettle and cook slowly over low heat for approximately 15-20 minutes. Add more water as needed to make a broth. Serve over rice or pasta. For variations you may consider adding some of your favorite vegetables or replacing salt with Bragg’s Liquid Aminos. Enjoy!

Recipe – Veggie Gravy

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Ingredients

2 cups tomatoes, chopped

2 stalks celery, chopped

1 small onion, chopped

¼ cup flour

½-1 tsp. garlic powder

1 tsp. salt

¼ cup water

Process

Simmer tomatoes with onion and celery 5-10 minutes. Mix flour and water and add slowly to tomato mixture, stirring constantly over low heat until thickened and add seasonings—remember to season it to your taste buds! This is great over hot baked potatoes, toast, or anything else requiring gravy.