Elson M. Haas MD
Pureed Carrot Soup —Serves 6
| Bring water to a boil. Add carrots and lemon. Cover and simmer until carrots are tender, about 20 to 30 Remove lemon and discard. Puree in blender or food processor with miso and garnish with fresh dill. (A pureed carrot soup using carrots, onion, garlic, and
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Vegetable Minestrone —Serves 6
| Bring water, kombu, rice, and herbs (if using dried) to a boil, and simmer for 30 minutes. Add leeks, potato, celery, and carrots, and simmer 15 minutes longer. Then add broccoli florets, sweet peas, and herbs (if using fresh), and Remove kombu, salt to taste, and serve.
Serve with “Pesto Sauce”. This soup is also very good served cold with a sprinkling of olive oil.
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Watercress Bisque —Serves 6
| Water-sauté onion and carrot until onion is limp and transparent. Add water and chopped watercress, cover and simmer for 20 minutes. Puree in blender or food processor with miso. Serve garnished with a lemon wedge.
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Couscous Salad —Serves 6
| Place couscous in a bowl and pour boiling water over it. Cover and let sit for 10 minutes. Fluff with fork. Add olives, capers, vegetables, and parsley and toss with olive Serve over a bed of lettuce garnished with cherry tomatoes.
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Pasta and Garbanzo Salad
—Serves 6
1 1/2 cups whole wheat spirals or bows
| Cook pasta in water and salt.
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Avocado Dressing —Serves 6
| Blend all ingredients well and toss with salad.
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Miso-Tahini Dressing —Serves 6
| Blend all ingredients well. If a thinner consistency is desired, add more water.
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Tofunaise —Serves 6
| Blend all ingredients. |
Polenta —Serves 6
| Polenta is excellent the Day after. It can be baked, broiled, or grilled. Bring water and salt to a boil. Slowly add polenta while stirring constantly with a whisk until well mixed. Lower flame to minimum, cover pot, and simmer until polenta has thickened, about 40
Stir occasionally to avoid burning the bottom. Transfer the polenta to a glass loaf pan, and let set for 5 minutes. Cut into squares and serve with “Tomato-Lentil sauce”
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Dip tempeh or tofu cubes in mix and coat with arrowroot flour. Heat oil in a wok or skillet, and deep fry tempeh or tofu Drain well on paper towel. For low-fat recipe, avoid frying by omitting arrowroot and oil; marinate tofu Serve with “Sweet and Sour Sauce”.
Sweet and Sour Tempeh or Tofu
—Serves 6
1/4 cup water
1/4 cup tamari
1/2 teaspoon ground
coriander seed
1 clove garlic, minced
2 packages tempeh (1 pound)
or 3 blocks tofu (about 1 pound),
cut into 1-inch squares
1/4 cup arrowroot flour
peanut or rice bran
oil for deep frying
Mix water, tamari, coriander, and garlic together.
until golden.
or tempeh and bake at 350° for 15–20 minutes.
Pesto Sauce —Makes about 1 cup
| Puree all ingredients well in a blender or food processor. Some fresh parsley can be added to blender to enhance the Of course, this dairyless pesto can be used for pastas or
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Sweet and Sour Sauce —Serves 6
| Combine water, rice syrup, tamari, vinegar, tahini, and ginger and bring to a boil. Add diluted kuzu and stir Add green onions. One use for this sauce is to pour over |
Tomato–Caper Sauce —Serves 6
| Heat oil over medium flame and sauté garlic and chili pepper until slightly golden. Remove and add tomatoes. Simmer with lid ajar for about 20 minutes. Add olives and capers and simmer 5 more minutes. Salt to taste.
Serve over baked breasts of chicken.
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Tomato–Lentil Sauce —Serves 6
| Sauté onion, carrot, celery, and garlic in oil until onions are limp and transparent. Add tomatoes and lentils and simmer 30 to 40 minutes with lid ajar. Add mushrooms, cook 5 minutes longer and season to
Serve “Polenta”. Excellent also over pasta or whole grains. If desired, sprinkle Parmesan cheese over sauce.
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Strawberry–Rhubarb Pudding
—Serves 6
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| Bring strawberries, rhubarb, maple syrup, and lemon rind to a boil and sprinkle in agar-agar flakes.
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Jim Strohecker
Daniel Redwood DC