Breakfast Rice —Serves 6 1 1/2 cups raisins
| Simmer raisins, lemon rind, and cinnamon stick (or powder) in juice for a few minutes, until raisins are plump. Add rice, simmer a few more minutes, turn off heat, add walnuts or almonds, and let stand covered for 10 minutes or longer before serving.
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Crepes with Fruit —Serves 6 Batter:
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Place flour and salt in a bowl, and if using oil, work it in
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Filling:
| Bring juice, fruit,and salt to a boil and simmer for a few minutes. Add dissolved kuzu and stir until mixture thickens.
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| Place tofu in a bowl with miso and mash together thoroughly. Heat oil in skillet and sauté mushrooms for a few minutes. Add tofu mixture, olives, tomatoes, and turmeric. Stir together well, cover and simmer over low flame for 5 minutes. Season to taste with cayenne and sea salt or soy sauce, add parsley or cilantro and green onions, and serve. Add or substitute onion and garlic, carrot (diced or grated), and celery slices for variety. To vary flavor try nutritional yeast, thyme or rosemary, and dill. For spicy, egg-colored scrambled tofu, substitute 1/2 teaspoon curry powder for the turmeric.
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Dips, Toppings, and Spreads
Peanut-Apple Butter —Makes 1 cup
| Blend together until smooth.
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Mexican Salad Bowl —Serves 6
| Blend lemon juice, mustard, vinegar, tahini, and water together to make the dressing. (For a more Mexican dressing, use 3 Tablespoons salsa, 1 Tablespoon sesame oil, and 1/2 teaspoon salt or 1 teaspoon tamari.) Assemble all other ingredients in salad bowl and toss with dressing.
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Salad of Belgian Endive —Makes 6
| Blend miso, tahini, lemon juice, and water together and toss with salad, or use Miso-Tahini Dressing
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Spicy Coleslaw —Serves 4
by Dr. Haas
| Grate cabbages and carrots, place in bowl, and mix in olives, onion, garlic and almonds, if desired. Mix together mayonnaise, oil, vinegar or lemon juice, and spices, and stir into coleslaw. Refrigerate to cool before serving. I served this at my birthDay party and it was a big hit!
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Baked Dill Salmon —Makes 6
| Preheat oven to 375°. Mix together soy sauce and lemon juice, and dip salmon
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Chicken “en Chemise” —Serves 6
| Preheat oven to 375°. Season chicken breasts on both sides and place on paper Note: You can use a covered Pyrex baking dish for baked
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Moussaka —Serves 6
| Preheat oven to 300° and bake eggplant for about 10 minutes, or until tender enough to be pierced with a fork. Heat olive oil in a skillet, and sauté onion until limp and transparent. Add tomatoes, wine, and salt. Cook uncovered for 2–3 minutes. Add chickpeas and herbs and cook a few minutes longer. Place one layer of eggplant slices in the bottom of a casserole dish, cover with chickpea mixture, then sprinkle feta, add another layer of eggplant, and so on until all ingredients are used. Top with feta, cover, and bake 20 minutes at 350°. Remove cover and bake another 5 minutes.
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6 bell peppers |
Preheat oven to 400°.
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Fruit Kanten —Serves 6
| Bring juice and agar-agar flakes to a boil and simmer covered until flakes have dissolved, about 10 minutes. Add vanilla. Arrange fruit in the bottom of a rectangular shallow glass pan and pour juice over it. Chill until set. Cut into squares and serve this natural “jello” topped with granola. This recipe can also be made in individual glass cups or parfait glasses.
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Fruit Sorbet —Serves 6
| Blend first four ingredients together in food processor or blender. Transfer to a bowl and freeze for 2–3 hours, until solid. Break into large chunks and blend again until creamy and smooth. Return to the bowl and freeze again for about 30 minutes. Serve in individual parfait glasses with a sprig of mint and a slice of orange.
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Corn Bread —Makes 1 loaf
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This is a healthy, milk-free, sweet breakfast corn bread. Preheat oven to 350°. Mix flour, cornmeal, baking powder, salt, and sunflower In a separate bowl, beat soymilk, water, corn oil, maple Combine wet and dry ingredients. Stir a few times. Pour into oiled loaf pan and bake at 350° for 45 minutes the bread is done.
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