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.
Crepes with Fruit
Place flour and salt in a bowl, and if using oil, work it in
Bring juice, fruit,and salt to a boil and simmer for a few minutes. Add dissolved kuzu and stir until mixture thickens.
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.
Dips, Toppings, and Spreads
—Makes 1 cup
Blend together until smooth.
Mexican Salad Bowl
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.
Salad of Belgian Endive
Blend miso, tahini, lemon juice, and water together and toss with
salad, or use Miso-Tahini Dressing
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!
Baked Dill Salmon
Preheat oven to 375°.
Mix together soy sauce and lemon juice, and dip salmon
Chicken “en Chemise”
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
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.
6 bell peppers
6 bell peppers
Preheat oven to 400°.
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.
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.
—Makes 1 loaf
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.