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July 19, 2004 |
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Entrées Mexican Wrap 1 corn tortilla 1/2 cup cooked black beans 1/2 cup cooked brown rice 1/4 cup chopped, fresh tomatoes 1/4 avocado, sliced 1 tablespoon chopped, fresh cilantro 1 tablespoon grated soy or rice cheese Hot sauce to taste
Tofu and Veggie Pasta (serves six) 1 package rice noodles 1 12-oz package of extra firm tofu 3 T olive oil, divided 5 T white vinegar 3 T honey 4 T soy sauce 3 T fresh mint, chopped 2 T roasted almonds, chopped 3 garlic cloves, minced 2 C of eggplant, cut in half lengthwise and sliced 3 red peppers, sliced 4 zucchini, sliced 3 C fresh bean sprouts 5 to 6 scallions, chopped
(serves 4) 20 large shrimp (about one pound), peeled, deveined, and cooked 1/4 C cornstarch 1/2 t salt 1/2 t paprika 2 large egg whites 1 1/4 C flaked coconut olive oil
(serves 6) olive oil 3/4 C of red onion, diced 3 portabello mushrooms, thickly diced 2 C fresh spinach, chopped 1/4 C ground corn meal 2 C unflavored soy or rice milk 4 eggs 1/4 C soy parmesan cheese 1 1/2 t garlic powder 1 1/2 t Spike or other mixed spice seasoning 1 t pepper
Herbs (serves 4) 4 6-oz salmon steaks 2 t extra virgin olive oil 1 1/2 t fresh parsley, chopped 1 1/2 t fresh chives, chopped 1 1/2 t fresh tarragon, chopped olive oil to brush pan and salmon
Peppers 6 green or red peppers 1/2 C celery, diced 1/2 large onion, chopped 2 1/2 C cooked brown rice 1/2 C low-sodium tomato juice 1/4 t sea salt 2 C tomato sauce*
Sauce (serves 6) 2 T olive oil 1 clove garlic, minced 1/2 small onion, chopped 1/2 green pepper, diced 2 C tomatoes, chopped 1 6-oz can tomato paste 1 t basil 1 t oregano 1/2 t sea salt Sauté garlic, onion, and green pepper in oil over medium heat until tender. Add remaining ingredients and cook on low for 15 minutes.
Chili (serves 6) 2 C diced onion 1 C diced green pepper 3 cloves garlic, chopped 2 T olive oil 1 pound ground turkey 2 t cinnamon 2 t paprika 1 t chili powder 1 t cumin 1/2 t allspice 1/2 t marjoram 1/4 t nutmeg 1 cinnamon stick 1/2 t pepper 2 1/2 C chopped tomatoes Sauté onion, pepper and garlic in olive oil. Add turkey and cook until completely browned. Add next seven ingredients (cinnamon through cinnamon stick) and cook for 2-3 minutes. Add pepper and tomatoes and simmer 30 minutes. Remove cinnamon stick before serving.
Skewers Makes 8 skewers 1/3 C low-sodium soy sauce 3 tablespoons maple syrup 1 1/2 T white vinegar 1 T minced ginger (fresh, peeled) 1/4 t red pepper powder 1 T minced, fresh garlic 1 1/2 t cornstarch 1 1/2 t water 15-20 peeled and deveined pre-cooked shrimp 15-20 scallops 4-5 portabella mushrooms, quartered 3-4 leeks, cut into 15-20 pieces 1-2 T olive oil 8 skewers Combine soy sauce, maple syrup, vinegar, ginger, red pepper powder, and garlic in saucepan over medium high heat. Bring to a boil and cook for 2-3 minutes. In a separate bowl, mix cornstarch and water. Add to mixture in saucepan. Bring to a boil and cook one minute. Set aside. On skewers, alternate shrimp, portabella, scallop, and leek until you have two or three of each per skewer for all eight skewers. Brush each skewer with olive oil and place in broiler or on a grill (also brushed with olive oil) for about three minutes. Turn and brush on half the soy sauce mixture. Cook 1-2 minutes. Turn and coat with remaining mixture. Cook another 1-2 minutes or until scallops are done. Serve over rice noodles tossed with sesame oil, soy sauce, green peas, and sliced water chestnuts.
Burritos (serves four) 1 red pepper, diced 1/2 small red onion, diced 2 T olive oil 1 14-oz can vegetarian refried beans 1/2 avocado, thinly sliced 1 tomato, sliced 1/2 C chopped lettuce 6 T salsa (click here for recipe) 4 corn tortillas Sauté pepper and onion in olive oil for 4-5 minutes. While they are cooking, warm tortillas in oven (200º F). In separate pan, heat beans. Place tortillas on a plate. Evenly distribute the onion/pepper mixture, beans, avocado, tomato, lettuce, and salsa on each tortilla. Serve warm.
Fettuccini with Marinara Sauce Serves four 2 T olive oil 3 cloves garlic, minced (2) 15-oz cans diced tomatoes with basil, garlic, and oregano, undrained one package spinach fettuccini Sauté garlic in the olive oil for 3-4 minutes. Add tomatoes and simmer for 10 minutes. While tomatoes are simmering, boil water and cook fettuccini. Drain fettuccini. In a large bowl, mix fettuccini and tomato mixture. Serve warm.
Pizza ( Serves 4) 1 pizza crust (12-inch) 1 1/2 t olive oil 3/4 C low-salt tomato sauce 1 large tomato in thin wedges 6 cooked artichoke hearts, chopped 1/2 C soy mozzarella cheese, grated 10 black olives, chopped 1/2 small red onion, sliced thin 1/2 green pepper, chopped 1/2 t dry basil 1/2 t dry oregano Preheat oven to 450°. Drizzle oil on pizza crust. Spread tomato sauce evenly over crust. Distribute tomato wedges, artichoke hearts, olives, onion, and green pepper over crust. Sprinkle with basil and oregano. Bake for 16 minutes or until crust is golden brown. Add soy mozzarella cheese if you like and bake another 4 minutes. These exotic artichokes not only add an elegant touch to your pizza, they deliver the vitamin B complex, calcium, magnesium, and potassium vital to your health.
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