Healthy people, healthy planet

Recipes for Autumn Menu Plan


















Autumn Menu Plan — Breakfast Foods






  • Millet Breakfast Cake with Orange Sauce









  • Millet Breakfast Cake with Orange Sauce

    —Serves 6










    1 Tablespoon corn oil


    1 cup dry millet


    3 cups apple juice


    1/4 teaspoon salt


    3/4 cup shredded coconut


    1 Tablespoon vanilla


    1/2 cup raisins




    Preheat oven to 350°.


    Oil a 2-quart casserole.

    Combine millet, juice, and salt
    in a saucepan and bring to a boil.

    Remove from heat and
    blend coconut with some of the millet and juice.

    Return to
    heat and add remaining ingredients.

    Simmer a few minutes,
    pour into casserole and bake for 45–60 minutes, or until
    firm.

    Allow to cool before cutting, or serve in Pyrex dish


    Serve with “Orange Sauce”.





    Autumn Menu Plan — Dips, Toppings and Spreads






    • Avo-Miso-Tofu Topping






    • Avo–Miso–Tofu Topping

      —Makes 2 cups







      1 large, ripe avocado,
      seeded and peeled


      1/2 cup tofu, crumbled


      1 Tablespoon light miso


      2 Tablespoons lemon juice


      1 teaspoon Worcestershire sauce


      1/2 teaspoon Tabasco




      Blend all ingredients together until smooth and creamy.





      Autumn Menu Plan — Soups






      • Split Pea Soup







      • Split Pea Soup

        —Serves 6

        by Dr. Haas








        2 cups green split peas


        8 cups water


        1 onion, chopped


        1 large or 2 medium
        carrots, sliced


        2–3 cloves garlic,
        minced or pressed


        1 Tablespoon oil,
        safflower or peanut
        (optional)


        1/4 teaspoon sea salt
        black or red pepper,
        cumin, or curry
        powder to
        taste
        (optional)


        1 Tablespoon miso(optional)


        2 Tablespoons parsley,
        chopped



        Rinse peas. Place peas and water in pot and bring to boil.
        Optionally, lightly sauté onion, carrot, and one clove
        minced garlic in oil in soup pot, add water and peas, then
        bring to boil.

        Simmer on low heat for 30 minutes.

        Add remaining pressed garlic and seasonings.

        Simmer another 30 minutes or until carrots are soft.

        If adding miso, dissolve in small amount of water and stir into soup at end.

        Serve with parsley.

        For a more complete meal, add 2 cups of cooked rice to
        pot at midway, or make croutons from whole grain bread
        by cubing several slices and baking them at 350° for 15–20
        minutes.

        Serve with a large green salad.






        Autumn Menu Plan — Salads






        • Wilted Spinach Salad
        • Warm Red Cabbage Salad














        • Wilted Spinach Salad

          —Serves 6


          3 bunches spinach
          (about 12 cups),
          coarsely chopped


          1 red onion,
          sliced into rings


          1 red bell pepper, chopped


          6 Tablespoons olive oil


          2 Tablespoons
          balsamic vinegar
          sea salt to taste


          1 cup feta cheese,
          crumbled (optional)


          1/2 cup roasted walnut
          pieces (optional)




          Place spinach in a pot or skillet over medium flame and
          stir until just limp; it should be bright green.

          Combine with onion rings and pepper, and toss with oil, vinegar,
          and salt to taste.

          Sprinkle feta and walnut pieces on top and serve warm.







          Warm Red Cabbage Salad

          —Serves 4–6









          1 head red cabbage


          1 small onion, sliced


          1/2 cup sweet peas


          5 Tablespoons olive oil


          3 Tablespoons
          rice vinegar


          1 Tablespoon
          ume vinegar or
          sea salt to taste


          1/2 cup roasted walnuts (optional)




          Cut cabbage lengthwise into 4 pieces, then slice into 1/4-inch strips.


          Steam until soft, about 3–5 minutes.


          Sauté onion until limp and transparent and add to cabbage together with peas.


          Combine olive oil, rice vinegar, and ume vinegar or sea salt and toss with cabbage.


          Sprinkle roasted walnuts on top and serve warm.







          Autumn Menu Plan — Entrees







          • Brazilian Feijoada
          • Fillet of Sole Florentine
          • Grilled Swordfish with Pineapple Mustard
          • Lasagna
          • Millet Croquettes
          • Turkey Breast
          • Pasta alla Boscaiola












          • Brazilian Feijoada

            —Serves 6


            1–2 Tablespoons
            olive or canola oil


            1 large onion, chopped


            2 cloves garlic, mince


            2 stalks celery, chopped


            2 carrots, chopped


            4 cups black beans, cooked


            1 large tomato,
            seeded and chopped


            1 bay leaf


            1 teaspoon
            ground coriander


            1 cup red wine
            (optional)


            1 cup soup stock
            tamari to taste


            1/4 teaspoon cayenne




            In a heavy-bottomed pot, heat oil and sauté onion, garlic,
            celery, and carrots over medium flame, stirring constantly
            until onion is transparent and limp.

            Add beans, tomato, bay leaf, coriander, and wine.

            Cook uncovered for a few minutes.

            Add stock, cover and simmer for 15 minutes, or until liquid is almost absorbed.

            Remove 1 cup of beans, blend or mash, and return to pot.

            Season cooked with tamari and cayenne.













            Fillet of Sole Florentine

            —Serves 6


            6 sole fillets


            1 Tablespoon
            fresh oregano
            sea salt to taste


            6 teaspoons lemon juice


            6 Tablespoons dry
            white wine (optional)


            3 cups fresh
            spinach, chopped


            1/4 teaspoon
            grated nutmeg


            lemon wedges




            Preheat oven to 350°.

            Place fillets in baking dish and sprinkle with oregano,
            salt, lemon juice, and wine.

            Bake for 5 minutes.

            Remove from oven and add spinach and grated nutmeg.

            Return to oven and bake an additional 3–4 minutes, or until spinach
            is wilted.

            Serve with wedge of lemon.







            Grilled Swordfish with Pineapple Mustard


            —Serves 6









            1 Tablespoon tamari


            1 Tablespoon lemon juice


            1 Tablespoon grated,
            fresh ginger


            6 swordfish steaks


            1 cup pineapple chunks


            1 Tablespoon whole grain


            (stone-ground) mustard




            Combine tamari and lemon juice in a bowl.

            Squeeze the juice from the grated fresh ginger through a cheesecloth or
            garlic press into the bowl.


            Dribble mixture over fish steaks and broil for 5 minutes.


            Turn fish over, dribble sauce over other side, and broil another 5 minutes or more depending on thickness of steaks.


            In a blender or food processor puree the pineapple with the mustard.


            When fish is done, remove from the oven and spread a Tablespoon of the pineapple mixture on top of each steak.













            Lasagna
            —Serves 6


            2 Tablespoons olive oil


            1 cup minced shallots


            1 bunch spinach, chopped


            1 teaspoon nutmeg


            12 lasagna noodle
            strips, cooked al dente

            (slightly undercooked)
            and drained


            6 cups tomato sauce


            2 cups leftover,
            cooked beans


            1 cup ricotta cheese, or
            1 cup tofu mashed
            together with
            1 Tablespoon
            light miso


            sea salt to taste
            freshly ground black


            pepper to taste




            Preheat oven to 350°.


            Heat oil in skillet and sauté shallots until transparent.


            Combine with spinach and nutmeg.


            In a large baking dish, layer lasagna strips, tomato sauce,
            beanes, spinach mixture, and ricotta, until lasagna is used up.


            Season with salt and pepper.


            Finish with a layer of tomato sauce and top with ricotta cheese.


            Cover and bake at 350° for 20–30 minutes.












            Millet Croquettes
            —Serves 6


            3 cups cooked millet


            2 Tablespoons soy sauce


            1 small onion, grated


            2 carrots, grated


            1/2 cup parsley, minced


            2 egg whites, beaten




            Combine all ingredients and mash together well.


            Form into flat 2-inch patties and bake for 5 minutes.


            Remove from oven and using a spatula, turn patties over and bake for
            another 5 minutes or until golden.













            Turkey Breast
            —Serves 6


            3 Tablespoons olive oil


            herb salt to taste


            1 teaspoon thyme


            1 teaspoon majoram


            6 turkey breast fillets


            1 medium onion,
            finely chopped


            1 celery stalk,
            finely chopped


            3 cups mushrooms, sliced


            3 Tablespoons dry
            white wine (optional)


            freshly ground pepper




            Heat oven to 350°.
            Combine olive oil, salt, and herbs.


            Place turkey breasts in a roasting pan and baste with oil/herb mixture.


            Bake at 350° for 10 minutes, basting when necessary.


            Remove turkey from oven, turn over and repeat procedure for
            another 10 minutes or until done, depending on thickness
            of fillets.


            In a skillet, sauté onion and celery over medium heat
            until onion is limp and transparent.


            Add mushrooms, stir and sauté for a few minutes, add wine and cook for
            5 minutes longer.


            Top each turkey fillet with the mushroom mixture.















            Pasta alla Boscaiola

            —Serves 6



            1/8 pound dried cepes or shiitake mushrooms


            1 onion, chopped


            2 cloves garlic, minced


            1/2 pound mushrooms


            1 1/2 pounds tomatoes, peeled, seeded,
            and chopped


            sea salt to taste


            1 1/2 pounds whole wheat pasta spirals


            3 Tablespoons olive oil


            3 Tablespoons parsley, chopped




            Soak dried mushrooms in water for 30 minutes.


            Drain and chop.


            In a skillet sauté onion and garlic over medium flame, stirring constantly until onion is transparent.


            Add fresh mushrooms and cook for 5 minutes.


            Add soaked mushrooms and tomatoes.


            Season with salt and simmer, covered, for 20 minutes, or until cooking water has evaporated.


            Cook pasta in water and salt.


            Strain, add mushroom sauce, olive oil, and parsley, and mix.







            Autumn Menu Plan — Sauces







            • Orange Sauce
            • Walnut-Miso Sauce













            • Orange Sauce
              —Makes 2 cups


              2 cups orange juice


              1/2 teaspoon grated
              orange rind


              1/2 teaspoon grated ginger


              pinch of salt


              1/4 cup maple syrup


              1 1/2 Tablespoons
              kuzu dissolved in

              2 Tablespoons cold water




              Bring orange juice, orange rind, ginger, salt, and maple
              syrup to a boil.

              Add dissolved kuzu and stir over low flame
              until thickened.











              Walnut-Miso Sauce

              —Makes 2 cups



              1 cup roasted (or raw)
              walnut pieces


              1 Tablespoon
              light miso or to taste


              1 Tablespoon rice vinegar


              1/2 Tablespoon


              4 Tablespoons water


              1/2 teaspoon
              maple syrup or honey




              Blend all ingredients together until smooth.




              Autumn Menu Plan — Side Dishes






              • Prune and Apricot Compote








              • Prune and Apricot Compote

                —Serves 6










                12 cups water


                pinch of salt


                3 cups prunes, pitted


                3 cups dried,
                unsulfured apricots


                1 Tablespoon grated
                lemon rind




                Bring water and salt to a boil.


                Add prunes, apricots, and lemon rind, cover, and simmer for 1 hour adding more water if necessary.


                Serve fruits with their juice.




                Autumn Menu Plan — Desserts






                • Carob-Tofu Mousse
                • Pears in Black Cherry Juice









                • Carob-Tofu Mousse

                  —Serves 6










                  2 blocks firm tofu
                  (about one pound)


                  2 Tablespoons
                  almond butter


                  3 Tablespoons maple syrup


                  1 Tablespoon vanilla


                  1/4 cup water


                  3 Tablespoons grain coffee

                  (Peru, Postum, Cafix)


                  6 Tablespoons toasted
                  carob powder




                  Blend tofu with almond butter, maple syrup, and vanilla
                  until creamy.


                  Bring water to a boil and dissolve grain coffee and carob
                  powder in it.


                  Mixture should have the consistency of a cream.


                  Add to tofu mixture and blend again until very smooth.


                  Serve in individual parfait glasses.








                  Pears in Black Cherry Juice

                  —Serves 6








                  6 firm pears


                  8 cups black cherry juice


                  1/4 cup fresh ginger,
                  peeled and cut into matchsticks
                  or grate
                  1 Tablespoon ginger
                  and press out into

                  cherry juice


                  6 Tablespoons kuzu
                  diluted in 6 Tablespoons cold water


                  6 sprigs mint




                  Place pears, juice, and ginger in heavy-bottomed pot and pour juice over them. The juice should half cover them.


                  Cover and simmer until pears are soft but not mushy.


                  Pierce with a toothpick to see if they are done.


                  Remove pears from pot and place on a serving platter or on individual plates.


                  Add dissolved kuzu to simmering juice and stir until thickened.


                  Pour 1 cup of the sauce over each pear and garnish with a mint sprig.