Carrot-Almond Butter Spread
Makes about 1-1/2 to 2 cups
4 cups thinly sliced carrots (about 1 lb)
1 cup water
1/4 cup almond butter
1 tablespoon natural soy sauce
1/2 teaspoon sea salt
1 loaf Pacific Bakery: Yeast Free Kamut or Spelt bread
DIRECTIONS
Pressure-cook or boil carrots with water until soft (5 to 10 minutes). Drain and reserve broth.
Puree carrots in a blender with remaining ingredients. Gradually add broth only if needed for a creamier texture.
Serve on toasted Pacific Bakery: Yeast Free bread
Corn on the Cob with Umeboshi
Makes 2 servings
For irresistible cholesterol- and fat-free corn on the cob with a flavor that rivals butter and salt, try the bright red Japanese pickled plum called “umeboshi.” “Ume,” for short, is known for its medicinal qualities (antibacterial, antiviral and antifungal) as well as its fine flavor.
2 ears corn, husked
Water
1 teaspoon plum paste
DIRECTIONS
1. Add corn to boiling water and cook until tender, 2 to 5 minutes. Spread a very thin layer of umeboshi on kernels and serve.
For 2 servings, per serving:
Calories: 71 Protein: 2.4gm Saturated Fat: 0.09gm Fiber: 3gm Carbohydrates: 17gm Fat: 0.57gm Cholesterol: 0 Sodium: 233mg
Calories from Protein: 11% Calories from Fats: 6% Calories from Carbohydrates: 82%
Recipe courtesy of: Healing Cuisine
French Onion Spread
Makes about 1-1/4 cups
1 tablespoon extra virgin olive oil
2 yellow, red or white onions, thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon sea salt
Pinch of black pepper
1 teaspoon Italian Spice Blend or 21 Season Salute
1 tablespoon sesame tahini
1 tablespoon green onions or chives, chopped (optional, for color)
1/4 cup bread crumbs, fresh or dry
1 loaf Pacific Bakery: Yeast-Free Kamut or Spelt bread
DIRECTIONS
Heat oil in frying pan. Add onions & garlic and saute briefly. Stir in salt, pepper and spices. Cover & cook 10 to 15 min., or until onions are soft and lightly browned. Pour off any liquid. Puree with remaining ingredients to texture desired – not too smooth. Allow to cool before serving.
Serve on toasted Pacific Bakery: Yeast Free bread.
Long Grain Brown Rice with Fresh Herbs and Sesame Salt
Makes 3 to 6 servings or 3 cups
2 cups water
1-inch piece kombu seaweed
Pinch sea salt
1 cup long grain brown rice
1/4 cup fresh herbs (dill, parsley, etc.) finely sliced
Carrot cutouts for colorful garnish (optional)
2 1/2 tablespoons Sesame Salt (recipe follows)
Sesame Salt:
Makes 1 1/4 cups
1 cup whole sesame seeds
1 1/2 teaspoons sea salt
DIRECTIONS
1. Rinse and drain rice. For greatest digestibility and shortest cooking time, soak rice for at least an hour in measured amount of water.
2. Drain water by pouring it into a measuring cup. Discard and add measured amount of fresh water to a 1-quart pot. Bring to boil, then add rice, kombu and sea salt. When boiling resumes, turn heat low and cook covered until done, about 45 minutes. Remove kombu. Place herbs in a large mixing bowl. Transfer rice to bowl by scraping with a fork. Toss.
3. To make sesame salt, preheat oven to 300 degrees. Toast sesame seeds spread one layer thick on a dry baking sheet until they taste good, about 15 minutes. Transfer to food processor to grind with salt. Keeps at least a month stored in the refrigerator.
For 6 servings, per serving:
Calories: 133 Protein: 3gm Fat: 2.4gm Saturated Fat: 0.4gm Carbohydrates: 25gm Fiber: 1.5gm Cholesterol: 0 Sodium: 45mg
Calories from Protein: 9% Calories from Fats: 16% Calories from Carbohydrates: 75%
Recipe courtesy of: Healing Cuisine
Meatless Meatball Sandwich
Makes 4 sandwiches
1 Pack Meatless Meatballs
1 jar Organic Marinara Sauce
1 loaf Pacific Bakery: Yeast Free Kamut White or Spelt White bread
1 Pkg sliced soy cheese (optional)
1 Sliced bell pepper
1 Diced medium onion (optional)
DIRECTIONS
In a lightly oiled skillet, saute’ Meatless Meatballs until done. Diced onions or bell peppers may also be added. Add 1/3 jar of Organic Marinara to the meatballs. Saute’ until thoroughly heated. Cut meatballs in half and serve on lightly toasted Kamut White or Spelt White bread. Add a slice of soy cheese if desired. Serve with a fresh salad! Yum!
Open-Faced Veggie Sandwich
Makes 4 sandwiches
Red Pepper Hummus Spread
Sliced Tomatoes
Avocado Slices
Sliced Cucumber
Your favorite variety of Sprouts
Sunflower Seeds
1 loaf Pacific Bakery: Yeast Free Kamut, Spelt, Kamut White, or Spelt White Bread.
DIRECTIONS
Spread hummus onto lightly toasted Pacific Bakery:Yeast Free bread. Stack the remaining ingredients as you prefer. Sprinkle with sunflower seeds and enjoy with your favorite dips!
Cinnamon-Raisin French Toast
Makes 10 – 12 Pieces
6 large eggs
1/2 cup vanilla soy milk
1-1/2 tablespoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon sea salt
1 loaf Pacific Bakery: Yeast-Free Spelt White Cinnamon Raisin bread
DIRECTIONS
Briskly mix eggs, vanilla soy milk, vanilla extract, ground cinnamon and sea salt in large mixing bowl until well blended and smooth. Place 2 slices of bread in the mixture and allow to soak 3 – 5 minutes each side (Pacific Bakery: Yeast-Free bread is denser than most other breads and needs more time for the egg to absorb).
Heat lightly oiled pan over medium heat. Add soaked bread. Cook until golden brown on both sides. Sprinkle with cinnamon and/or powdered sugar if desired.
Also try using:
Pacific Bakery: Yeast-Free Kamut White or Spelt White bread!
Puglia-Style Pasta with Fresh Tomato Sauce, Chickpeas and Arugula
FRESH TOMATO SAUCE WITH CHICKPEAS (Makes 4 1/2 cups)
2 tablespoons olive oil
1 onion, diced small
4 large cloves garlic, minced
2 pounds tomatoes, peeled only if desired,
coarsely diced, about 4-1/2 Cups
1 teaspoon sea salt
Freshly-ground pepper
1-1/2 teaspoons fresh rosemary, minced
15 – ounce can chickpeas, liquid set aside
1 tablespoon natural soy sauce, or to taste
1/4 cup fresh basil, sliced
2-4 ounces arugula, cut in 1- or 2-inch pieces
MASTER PASTA RECIPE
Makes 4 cups whole wheat spaghetti; 3 cups quinoa/corn spaghetti and 3 or 4 cups brown rice spaghetti, depending on brand (less of Mrs. Leeper’s, more of Pastariso)
4 quarts water
1 tablespoon olive oil
2 teaspoon sea salt
8 ounces organic whole grain pasta
DIRECTIONS
1. In a large skillet, heat oil and saute onion briefly. Stir in garlic, tomatoes, salt, pepper and rosemary. Cover to cook for 5 minutes. Add remaining ingredients except arugula. If needed, add enough of the chickpea liquid to make a nice sauce consistency. Heat through. Note: If tomatoes exude a lot of juice, often the case with big heirloom tomatoes like the beautiful Marvel Striped and Green Zebra varieties, cook uncovered. If sauce needs thickening, dissolve 2 to 4 level tablespoons arrowroot powder or 1 or 2 heaping tablespoons kuzu root starch in a little cool bean broth. Add to pot in last minute of cooking and stir to thicken.
2. Meanwhile, in a large pot bring water with oil and salt to a rolling boil. (For ease in peeling, if desired, submerge whole tomatoes for 2 minutes, remove and allow to cool.) Add pasta and cook until tender, 8 to 20 minutes, 8 to 10 minutes for quinoa/corn spaghetti, 10 for Pastariso spaghetti, and up to 20 minutes for some brands of whole wheat spaghetti. Drain.
3. To serve, place hot pasta on plates. Top with fresh arugula and then with sauce.
Variation: Farmer’s Market Sweet Pepper Sauce: Substitute 2 pounds or 4 large sweet peppers in assorted colors (red, orange, green and purple) for tomatoes.
Recipe courtesy of: Healing Cuisine
Spicy Dried Tofu and Carrot Saute’
8 pieces Eden Dried Tofu,1 package
1/2 cup Eden Dried Lotus Root
1 cup carrots, julienned
1 cup onion, sliced
8 whole Eden Shiitake Mushrooms
1 Tablespoon freshly grated ginger root, squeeze out juice, discard pulp
2 teaspoons Eden Toasted Sesame Oil, or Organic Sesame Oil
1 Tablespoon Eden Shoyu Soy Sauce, or to taste
2 cups water, including shiitake and lotus root soaking waters
1/2 teaspoon Eden Hot Pepper Sesame Oil, optional
1/2 cup snow peas, remove stems
Directions
In separate bowls soak the dried tofu, shiitake and dried lotus in 1 cup warm water each for 10 minutes. Squeeze out liquid from tofu and discard soaking water. Rinse slices under cold water and squeeze again. Slice tofu into thin strips. Reserve the soaking water from the shiitake and dried lotus root to use as part or all of the cooking liquid in this recipe. Chop the lotus root. Remove the stems from the shiitake, discard stems and slice caps thin. Heat oils in a skillet and saute’ onion and shiitake for 1 to 2 minutes. Add the lotus, carrots, dried tofu and water. Cover skillet and bring to a boil. Reduce flame to medium-low and simmer for 15 to 20 minutes. Add shoyu, cover and simmer 5 minutes. Remove cover and add the snow peas. Cover and simmer 1 minute. Remove the cover, pour the ginger juice over and saute’, stirring constantly, for another 2 to 3 minutes before serving.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Nutritional Info
Per serving 287 Calories, 11g Fat (34% calories from fat), 24g Protein, 24g Carbohydrate, 0mg Cholesterol, 359mg Sodium
Spreads for Picnics or Lawn Concerts
Make all three of these fabulous spreads and pack them to go in small containers. Take a lightly toasted loaf of Kamut White Bread or Spelt Bread. Before you go, thinly slice and lightly steam some colorful organic summer veggies like zucchini, green beans, carrots (cut them long and flat for sandwiches)…whatever you like…pack ‘em up and bag some washed & dried organic lettuce. Settle in at your pleasant picnic site and carefully break out your vintage Fire King plates and antique cloth napkins and start making sandwiches. Impress your friends and family with your culinary skills! Your style is low-fat Emeril and everyone will welcome the variety and lightness of your meal. Leave the fried chicken at home…we’re eating healthy!
Tofu “Cheese” Sauce
Makes a little more than 1 cup 1/2 pound tofu, fresh
1 tablespoon apple cider vinegar
2 cloves garlic. sliced
1/2 teaspoon unrefined sea salt
Water to blend, about 2 tablespoons
Blend ingredients until smooth.
Walnut-Miso Dressing
Makes a little more than 1-1/2 cups
1 cup walnuts, lightly toasted (makes 1/2 cup walnut butter)
1/4 cup white miso
2 tablespoons lemon juice or brown rice vinegar, or part of each
1 cup water
Combine ingredients in blender or food processor and blend until smooth.
Carrot-Almond Butter Spread
Makes 8 servings or 1-11/4 cups
2 cups carrots, thinly sliced, about 1/2 pound
1/2 cup water
2 tablespoons almond butter
1 1/2 teaspoons natural soy sauce
1/4 teaspoon sea salt
Pressure-cook carrots in water for 5 minutes (or boil until tender in water to cover). Drain, reserving broth for another use. Puree carrots with remaining ingredients.
Tofu (No) Egg Salad on Rice Cakes
Makes 4 servings as salad, 5 to 6 servings as spread, or 1-3/4 to 2 cups. This spread resembles the old standby in color and texture without the cholesterol or high fat content usually derived from eggs and mayonnaise.
1/2 pound tofu, fresh, medium or soft (but not silken)
1 tablespoon lemon juice
1 teaspoon extra virgin olive oil
1 teaspoon mustard
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1 clove garlic, pressed or minced
2 tablespoons celery, finely chopped
2 tablespoons dill pickle, finely chopped
1 tablespoon red onion, finely chopped
1 tablespoon parsley, finely chopped
Freshly ground black pepper for garnish (optional)
6 rice cakes for serving
DIRECTIONS
1. With a fork or your fingers, mash together first 6 ingredients, then fold in remaining ingredients. Color from turmeric, as well as flavor, deepen with time.
Serving suggestions: Serve as a salad on a lettuce leaf or with bitter greens such as watercress, radiccio, arugula, escarole or chicory. Or serve as a spread on rice cakes, whole-grain crackers, bread or pocket pitas.
Variation: Curried Tofu No Egg Salad/Spread: Add 1 teaspoon curry powder.
For 6 servings, per serving:
Calories: 109 Protein: 4gm Saturated Fat: 0.37gm Fiber: 0.6gm Carbohydrates: 17gm Fat: 2.62gm Cholesterol: 0 Sodium: 320mg to 340mg (less with salt-free rice cakes, more with regular rice cakes)
Calories from Protein: 16% Calories from Fats: 22% Calories from Carbohydrates: 62%
Recipe courtesy of: Healing Cuisine
Vegetable Bean Medley
1 Tablespoon Eden Toasted Sesame Oil
1 medium onion, diced
1 cup organic sweet corn, fresh or frozen
1 cup yellow pepper, diced
14 1/2 ounces Eden Organic Diced Tomatoes, 1 can, drained
15 ounces Eden Organic Black Beans, 1 can, drained
1 Tablespoon Eden Ume Plum Vinegar, or to taste
1 teaspoon dried basil, or dried dill
Directions
Heat oil and saute’ onion until translucent. Add corn, yellow pepper and tomatoes. Simmer for 5 minutes. Add beans, vinegar and herbs. Simmer 3 to 5 minutes. Delicious served chilled, hot or room temperature.
Yield: 4 servings
Prep Time: 05 minutes
Cook Time: 15 minutes
Nutritional Info
Per serving 161 Calories, 3g Fat (18% calories from fat), 7g Protein, 27g Carbohydrate, 0mg Cholesterol, 231mg Sodium
