4 Servings 1 Cup bulghur wheat*, Cooked 1/2 Tsp Salt 12 Oz Soft tofu 1 Tsp Soy sauce 1/2 Cup Whole-grain bread crumbs *Brown rice can be substituted for the bulghur. Preheat oven to 350 degrees. Combine all ingredients and form into 1 1/2-inch balls. Bake on a cookie sheet sprayed with vegetable spray for [...]
4 Servings 1 Cup Green chilies, diced 1 Cup Green bell pepper, diced 1 Cup Celery, diced 1 Cup Onion, diced 4 Tbl Butter 1 Tbl Honey 1 1/2 Cup Brown rice 3 Cup Water 1 Apple, chopped 1/2 Cup Almonds, chopped Saute vegetables in butter and honey. Add rice and continue to saute until [...]
4 Servings 2 1/2 Cup Tofu, crumbled 1/4 Tsp Celery seed 8 Cup , water; boiling 1/8 Tsp Cloves, ground 2 Tbl Olive oil 2 Cup Mushrooms, sliced 1 Large Onion, chopped 4 Tbl Tamari 5 Garlic cloves, minced 8 Oz Whole wheat spaghetti 1 Tsp Thyme 1/4 Cup Parsley, minced 1 Tsp Basil 1/2 [...]
1 Servings 2 bananas, Frozen 1/16 Tsp Salt 1/2 Cup To 3/4 water 1 1/2 Tbl Carob powder 2 Tbl Nuts -=OR=- 1/8 Tsp Mint-peppermint flavor. 1 Tbl Peanut butter Follow directions for banana ice cream, leaving out the liquid called for in that recipe. BANANA ICE CREAM INSTRUCTIONS: Peel ripe, but not mushy bananas. [...]
2 Servings 1/2 Cup Coconut Milk 3/16 Cup Brown bean sauce (dao jiow) 1/4 Lb Mixed vegetables 1 Tbl Palm sugar 1 Tbl Tamarind liquid 1 1/2 Small Cucumbers 1 1/2 Slice Green cabbage 3 Green beans 1 1/2 Lb Shallots Notes: For the mixed veg I use things like water chestnuts, green beans, cauliflower [...]
4 Servings 8 Cup Water 1/4 Tsp Pepper 2 1/4 Cup Split peas, dried 2 Carrots, chopped 1 Medium Onion 2 Celery, chopped 1 Tsp Salt 1 lb. of dried split peas = approx. 2 1/4 cups Heat water and peas to boiling. Boil for 2 minutes, then remove from heat and cover. Let sit [...]
2 Servings 2 Cup BowTie Pasta Minutes 1/2 Cup Red wine Reserve water — chop 1 Cup mushrooms, Sliced Finely 1/2 Cup onion, Chopped 1 Cup fresh basil — (or, Chopped 2 Cloves garlic, Minced More) 1/2 Cup carrots, Shredded 1/2 Tsp Oregano 1 Cup Red/yellow/green bell pepper 1/2 Tsp Tamari — (soy sauce) finely, [...]
4 Servings AMY YASBECK’S VEGETARIAN 1 1/2 Tsp Pepper (7 ml) -CHILI 1 Tsp Cumin, ground (5 ml) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1 Tsp Basil, dried; crumbled (5 -~~ -ml) 1 Can Tomatoes, whole (12 oz/370 1/2 Tsp Oregeno, dried; crumbled (2 -g) -ml) 3/4 Cup Bulgar (175 ml) 1 1/2 Cup Green Bell Peppers, chopped 2 Tb [...]
4 Servings 3 Cup Leeks, well-scrubbed, cut 1 Cup Vegetable broth -into 1/2-inch pieces 2 Lb Potatoes, red, unpeeled, 1/2 Cup Carrots, shredded -sliced in thin rounds 2 Tbl Olive oil 1/4 Cup Parsley (or chives (or mixed)) Salt and pepper, To Taste -finely, Chopped 1 Tsp Rosemary, powdered, dry Preheat oven to 375 degrees. [...]
12 Servings 1 Large Onion -chopped 3 Celery stalk -chopped 6 Morning Star Grillers -cut up Tater Tots 2 Can Cream of mushroom soup 1 Can Water Cheese Parsley Chop up onion and celery, put in bottom of 9×13 pan. Cut up Grillers and place on top of onion/celery. Cover with frozen tater tots. Mix [...]
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