Farmer’s Market Pasta
Ingredients: 2/3 cups chopped broccoli, or broccoli and cauliflower 1 small onion, chopped 2/3 carrots, peeled and sliced thin 1 chopped red bell pepper 2 cups snow or snapped peas, trimmed 2 gloves of garlic, minced 1 table spoon extra virgin olive oil salt and pepper ¼ tea spoon, each dried, basil and oregano 2 […]
Scrambled Tofu
This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 33. Ingredients: 1 pound firm tofu ½ cup chopped green onions ½ cup sliced mushrooms (opt.) ¼ cup slivered almonds (opt.) 2 teaspoons Liquid Aminos 1½ teaspoons All-Purpose Seasoning (see below) 1 teaspoon parsley flakes ¼ teaspoon garlic powder ¼ teaspoon onion powder […]
All-Purpose Seasoning
This recipe, used with permission, is taken from “NEWSTART® Lifestyle Cookbook,” page 167. Ingredients: 2 tablespoons onion powder 2 tablespoons parsley flakes 1 tablespoon celery salt 1 teaspoon turmeric ½ teaspoon garlic powder ¼ teaspoon marjoram ¼ teaspoon savory Combine all ingredients and mix well. Store in an airtight container. Yields 13 teaspoons. Grab your […]
Baba Ghanouj
Here’s one more Middle Eastern dish, something our family ate when we spent two years in the United Arab Emirates back in the ’70s. If you have family or friends in the Middle East right now, chances are they might have tried this one too. How do you pronounce “Baba Ghanouj”? I grew up pronouncing […]
Carob Mousse
Ingredients: 1 pound silken soft tofu, cut in chunks ¼ cup honey 3 tablespoons toasted carob powder 2 teaspoons vanilla ½ teaspoon grated orange peel Place all ingredients in a blender and process until very smooth and creamy. Pour into serving dishes and chill. Serves 5. This recipe, used with permission, is taken from “NEWSTART® […]
Hummus #1
With all the focus on the Middle East, how about a dish or two from there? Here is the first of two variations of a popular one that can be used as a spread or dip. Combine the following in a blender and whiz until smooth: 1 – 15 oz. can garbanzo beans, halfway drained […]
Lentil Vegetable Soup
Ingredients: 2 quarts water 2 cups dried lentils ½ cup chopped celery ½ cup chopped onion ¼ cup chopped carrots 3 tablespoons chopped parsley 2½ teaspoons salt 1½ teaspoons crushed oregano 1 clove garlic, minced 1 bay leaf 2 cups chopped tomatoes Place all ingredients, except tomatoes, in a large kettle and bring to a […]
Baked Butternut Squash
Poke a butternut squash with a fork and bake whole for 45 minutes or until tender. Peel and remove seeds. Whip with a mixer until fluffy, adding: soy milk, as needed for whipping 1 tsp margarine 1 Tbsp date sugar or brown sugar Garnish with toasted pecans —provided by Julianne Pickle, author of “100% Vegetarian,” […]
Garlic Oat Burgers
Place the following in a large pan: 2 cups water 1/4 cup soy sauce or Bragg’s Liquid Aminos 1/4 to 1/3 cup chopped pecans 1 Tbsp nutritional yeast flakes 1 tsp garlic powder 1/2 Tbsp dried sweet basil 1 tsp onion powder 1/2 tsp dried sage Stir well, and bring to a slow boil over […]
Spiced Avocado
Gently Combine: 1 avocado, mashed 1 avocado, diced Add and mix gently: 1/3 cup minced cilantro 2 Tbsp fresh lime juice 1 Tbsp olive oil 1/4 tsp salt 1/8 tsp cumin Cover with plastic wrap tightly. Chill and serve. NOTE: The lime juice helps prevent the avocado from browning. —provided by Julianne Pickle, author of […]
