Almond Oven Pancakes

2 ½ Cups water
1 ½ cups quick oats
1/3 cup almonds
2 T wheat germ
½ t salt
1 T light molasses

Heat cookie sheet in 400F oven while preparing pancake batter. Whiz all ingredients until smooth and foamy. Quickly coat hot cookie sheet with oil. Pour batter to about 2” size pancakes. Bake at 400F about 8- 12 min, depending on thickness. Turn after about 5 min.


Berry Sauce (makes 3 ½ - 4 cups)

4 cups (1 lb ) frozen berries
2 T cornstarch
1-1/2 juice or (juice and water)
½ c. honey or to taste

Place berries in saucepan. Mix cornstarch and juice-water together and pour over berries. Add honey and cook over med heat until thickened. Serve over hot pancakes or toast.

Fig and almond quick bread

¼ dried figs chopped (be sure to remove the hard stems first)
2 cups whole wheat pastry flour
2 tsp baking powder (none alum.)
½ tsp. salt
6 Tbsp. margarine softened
½ organic sucanat
Egg-replacer to equal 2 large eggs
¼ cup coarsely chopped, blanched almonds, toasted
1/3 cup soy milk (may add more milk if too dry)

1. Set a rack at the middle level of the oven and pre heat oven to 375F. Oil baking pan and set aside.
2. Place chopped figs in a small saucepan. Cover with water and bring to a simmer. Drain figs.
3. In a mixing bowl combine the flour, baking powder, and salt, stir until well blended.
4. In a separate bowl heat margarine, then beat in sucanat just until mixed add milk and add equal amt. water to egg-replacer and blend into mixture, then flour mixture, dried fruit, and almonds
5. Scrape batter into prepared pan. Bake for 45 to 55mins until well risen, and thin knife inserted into thickest part comes out clean.
6. Cool for 5 min, then un-mold and finish cooling. Serve in thin slices.

ARMENIAN CHRISTMAS PORRIDGE

1 cup slivered almonds

1 c pearl barley

3 qts. water

2 c chopped dried apricots

1 ½ c raisins (or chopped dates)

1/3 cup honey

1 tsp salt

½ tsp ground coriander

Spread slivered almonds in a shallow, toast in 350 F oven for about 8 minutes or until golden. Set aside. Combine barley and 2 quarts of the water in a 4 quart pan. Place over med low heat and cook uncovered, for 45mins, stirring occasionally. Add chopped apricots, raisins (but not dates) and the remaining 1 quart water. Continue cooking uncovered for 30 min. until very thick, stir often. Add honey, salt, and coriander and cook, stirring, 5-10 minutes longer. Remove from heat and add dates, if used. Serve warm with milk. Garnish with whole almonds and apricot halves for a festive breakfast. Can be made the day before and re-warmed. Serves 8.

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CREOLE EGGPLANT SOUP
(Serves: 6)
 

From an old Creole recipe, this unusual soup is one of my favorite discoveries. It's believed that the soup originated near New Orleans due to the abundance of the eggplant crop in the region.

2 tablespoons light olive oil

1 large onion, chopped

3 medium stalks celery, diced

1 clove garlic, minced

1 1/2 tablespoons unbleached white flour

2 large potatoes, peeled and finely diced

1 large eggplant (about 1 l/2 pounds), peeled and diced

2 to 3 tablespoons chopped fresh parsley

1 tablespoon minced fresh basil, or 1 teaspoon dried basil

1 teaspoon curry powder

1/4 teaspoon dried thyme

1 cup low-fat milk, rice milk, or soy milk

Salt and freshly ground black pepper

Heat the oil in a large soup pot. Add the onion, celery, and garlic and sautƒ over very low heat, stirring frequently, for 10 minutes. Add a small amount of water if needed to keep the mixture moist. Sprinkle in the flour and cook, stirring, for another minute or so.

Add the potato and eggplant dice along with enough water to cover all but about an inch of the vegetables, leaving them above the water line. Bring to a simmer. At this point you should be able to push all the vegetables below the water. Add the thyme, stir well, then cover and simmer gently for 35 to 40 minutes.

Stir in the parsley, basil, and milk, using more or less as needed to achieve a slightly thick consistency. Season to taste with salt and pepper, simmer for another 5 minutes over very low heat, and serve.

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LENTIL SALAD
(Serves 5)

1 cup pre-cooked green lentils
1 cup pre-cooked orange lentils
1/2 cup celery, finely chopped
1 cup steamed green beans, finely cut
1/4 cup freshly chopped parsley

Dressing:
1 Tablespoon mild, prepared mustard
Salt and pepper to taste
Dash of lemon juice
1/2 cup reduced fat Italian dressing
1 ripe tomato, cut into wedges
1/4 cup finely chopped chives
Small head of lettuce, shredded

In a salad bowl, mix cooked lentils, celery, green beans, and parsley. Combine dressing ingredients in a small bowl. Toss lentil mixture with dressing and serve on shredded lettuce. Garnish with tomato wedges and chives. Serve with crusty whole wheat bread.

LENTIL AND LEEK RISOTTO
(Serves 4)

2 cups well-scrubbed leeks, chopped
1 clove garlic, minced
1/2 cup red pepper, finely chopped
1 Tablespoon olive oil
3 cups vegetable broth or water
1-1/4 cups brown rice
Salt and pepper to taste
Pinch of basil
1 cup pre-cooked lentils
1/4 cup freshly chopped parsley
1/4 cup finely grated carrots

In a 4-quart deep pot with cover, sauté leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving.

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COLD SPIRAL PASTA WITH PEAS AND FETA CHEESE
(Serves: 6 to 8)

8 to 10 ounces rotelle or rotini

1 medium zucchini, halved lengthwise and thinly sliced

3 tablespoons olive oil

3 tablespoons white balsamic or white wine vinegar

1 teaspoon dried oregano

2/3 cup crumbled feta cheese, preferably organic

1 cup steamed fresh or thawed frozen green peas

2 medium firm, ripe tomatoes, diced

2 scallions, finely chopped

1/4 to 1/2 cup chopped fresh parsley, to taste

Salt and freshly ground pepper to taste

Cook the pasta in a large pot of rapidly until al dente, then drain and rinse until cool. Drain well once again.

Combine the cooked pasta in a large serving bowl with the remaining ingredients. Season to taste with salt and pepper (you may not need much salt, if at all, due to the saltiness of the feta) and toss again. Cover and refrigerate until needed or serve at once.

GOLDEN STIR-FRY NOODLES

1 Tsp olive oil
2 onions, sliced
1 Tbsp turmeric
1 cup vegetable stock (or curry if you like)
½ cup mango chutney
1 bag (500g) frozen mixed
1 pkg ( 400g) soba noodle broccoli, carrots and cauliflower
1 pkg diced extra firm tofu
½ cup unsalted peanuts
2 tbsp chopped basil
1 tsp Celtic sea salt
1 ½ tsp spike (or to taste)
2 cloves garlic

Bring large sauce pan of water to boil add Celtic sea salt, cook noodles for about 6 min, drain, rinse and set aside. In wok or large sauce pan, heat oil over medium heat, cook tofu until lightly brown. Remove from wok. Add onions and garlic cook , stirring often, for 5 min or until softened. Stir in turmeric, cook for 30 seconds. Stir in stock and chutney; bring to boil. Add mixed vegetables; cook for 3 minutes. Add noodles and tofu, cook over medium heat, stirring, for 5 min. Serve sprinkled with peanuts and chopped basil

 

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BAKED SWEET POTATOES AND APPLES
(Serves: 4 to 6)
 

Though sweet potatoes have never been as favored in the North as in the South, this simple dish hails from old New England. A cheering winter recipe, and a great side dish for Thanksgiving, it is characteristically sweetened with maple syrup.

4 large sweet potatoes

2 tablespoons nonhydrogenated margarine, melted

1/2 cup maple syrup

2 large apples, peeled, cored, and
thinly sliced Cinnamon

Ground cloves

1/2 cup apple juice

Preheat the oven to 350 degrees.

Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices.

Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves.

Repeat the layers, then pour the apple juice over the top. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.

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FETTUCCINE WITH SILKEN TOFU ALFREDO SAUCE
(Serves: 4 to 6)
 

Pureed silken tofu has an ultra-creamy, custardy texture that is perfect for sauces such as this, or as a base for dips and salad dressings. Look for it in the produce section of any supermarket.

12-ounce package fettuccine (see note)

2 tablespoons non-hydrogenated margarine

3 cloves garlic, crushed

16-ounce tub silken tofu

1/2 cup low-fat milk, rice milk, or soymilk

1 teaspoon salt

Freshly ground pepper to taste

Grated fresh Parmesan cheese, preferably organic, or Parmesan-style soy cheese for topping

Bring water to a boil in a large pot. Cook the noodles in rapidly simmering water until al dente, about 10 to 12 minutes, then drain.

In the meantime, heat the margarine a small skillet. Add the crushed garlic cloves and sauté over medium-low heat for 2 to 3 minutes, or until they are golden. Remove from the heat and discard the garlic cloves.

Combine the tofu and milk in a food processor and pour in the melted margarine from the skillet. Process until completely smooth and creamy. Combine the hot, drained noodles and the sauce in a large serving bowl and toss together. Season to taste with freshly ground pepper and toss again. Serve at once. Pass around Parmesan cheese to whoever wants some.

TOFU "EGG SALAD"
(Serves: 4)
 

Another useful way to prepare tofu is to mash it. This way, it can be used as a substitute for ricotta cheese, for making tofu burgers, or tofu "scramble eggs." One of my favorites is this eggless "egg salad."

1 pound medium-firm tofu, drained

1 large celery stalk, finely diced

1 scallion, finely chopped

1/3 cup soy mayonnaise

1 to 2 teaspoons Dijon-style mustard, to taste

1 teaspoon good-quality curry powder

Salt and freshly ground pepper to taste

Warmed pita breads or whole-grain bread

Dill pickle spears

Tomato wedges

Drain the tofu and break it into several pieces. Place it in a mixing bowl and mash well with a fork until it has the texture of cottage cheese. Add the diced celery and scallion.

In a small bowl, combine the mayonnaise, mustard, and curry powder and mix well. Pour this mixture over the tofu mixture and stir well. Season to taste with salt and pepper. Serve in warmed pita breads or spread on whole-grain bread with dill pickle spears and tomato wedges alongside.

BBQ Tofu with Rice

(Serves 4)

1 package extra firm tofu, pressed, and cubed in 1/2 inch cubes

1 green pepper, diced

2 medium onions, diced

1 teaspoon crushed garlic

1 16 oz. jar vegan BBQ sauce, any flavor you like

8 oz. water

1 cup white rice

salt and pepper to taste

spike seasoning

olive oil

non stick pan spray

Directions:

Spray pan with "pam" or other non stick stray. Saute, peppers and onions, till onions are slightly carmelized, add garlic. Remove from pan and set mixture aside. Add 2-3 teaspoons olive oil, heat oil and add cubed tofu. Saute tofu till most pieces are lightly browned.Season tofu with spike seasoning and salt and peper to taste. Return onion, pepper mixture to tofu. Add jar of BBQ sauce and 1/2 cup of water. Stir, reduce heat to simmer. Allow sauce to reduce by half. Serve over steamed white or brown rice. Serving suggestion: green salad, BBQ tofu with rice, fruit cup.

Hawaiian Tofu

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