Variety of Recipes

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Banana Rice Pudding

Recipe By     : Dean Ornish, Eat More, Weigh Less,  pg 361
Serving Size : 6 Preparation Time :0:40
Categories : Cereals/Grains Desserts
Fruit Breakfast
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups brown rice -- cooked
1 cup nonfat milk
1 medium banana -- cut in slices
1 can fruit (15-ounce can) -- cut in slices
1/4 cup water
2 tablespoons honey
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

In a medium-size saucepan, combine the banana and fruit slices, water, honey, vanilla, cinnamon and nutmeg. Bring to a boil, reduce the heat, and simmer for 10 minutes, or until quite tender but not mushy. Add the rice and milk and mix thoroughly. Bring to a boil and simmer 10 more minutes. Serve warm.

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Banana-Nut Muffins

Recipe By     : Betty Crocker New CookBook, pg 87
Serving Size : 10 Preparation Time :0:45
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg -- beaten
1/2 cup milk
1/3 cup cooking oil
1 cup bananas -- mashed
1/2 cup chopped nuts

Preheat oven to 400 degrees. In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. Combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Add blueberries and stir just till moistened; batter should be lumpy. Grease muffin cups or line with paper bake cups; fill 2/3 full. Bake for 20 to 25 minutes or till golden. Remove from pans; serve warm. Makes 10 to 12 muffins.

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Cashew Chili

Recipe By     : Paulette Mitchell, Veg. Menu Cookbook, pg 110
Serving Size : 8 Preparation Time :1:30
Categories : Main Course Legumes
Amount Measure Ingredient -- Preparation Method
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3 tablespoons butter
1 medium onion -- chopped
2 stalks celery -- chopped
2 cups cooked kidney beans -- drained
1 1/2 cups tomato sauce (2 8-ounce cans)
2 teaspoons chili powder
3 drops hot pepper sauce
1 teaspoon ground cumin
2 cloves garlic -- minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon pepper
1 cup raisins
1 cup whole raw cashews
Monterey Jack or cheddar cheese -- grated

In a large saucepan or Dutch oven, melt the butter. Saute the onion, green pepper, and celery until crisp-tender, about 10 minutes. Add the beans, tomato sauce, corn, tomatoes, chili powder, pepper sauce, cumin, garlic basil, oregano, bay leaf, and pepper. bring to a boil; reduce heat and simmer 30 minutes to blend flavors.

Stir in the raisins and cashews; continue to simmer until the raisins are plump and the cashews are tender, about 20 minutes. To serve, ladle into bowls and top each serving with grated cheese. Serve with additional cheese.

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Classic Black Bean Soup

Recipe By     : Marilyn Diamond, American Vegetarian Cookbook, pg 207
Serving Size : 6 Preparation Time :3:30
Categories : American Healthy And Hearty
Legumes Main Course
Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups black beans -- soaked overnight
12 cups water
2 teaspoons olive oil
1 1/2 cups onion -- diced
2 teaspoons garlic -- minced
1/2 cup green onion -- diced
3/4 cup carrot -- diced
3/4 cup red bell pepper -- diced
2 teaspoons ground sage
1 bay leaf
1 teaspoon ground rock salt or salt-free seasoning
2 teaspoons powdered vegetable broth (1 veg. buillion)
dash freshly ground pepper -- to taste

Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans. In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top. Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick. At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.

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Green Pea-Carrot Soup

Recipe By     : Paulette Mitchell, Veg. Menu Cookbook, pg 82
Serving Size : 6 Preparation Time :1:00
Categories : Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups water
2 pounds peas, shelled or 6 cups frozen peas
1/4 cup onion -- chopped
1/4 teaspoon white pepper
1 tablespoon honey
2 tablespoons whole wheat flour
2 cups milk or light cream
1/4 teaspoon ground nutmeg
2 cups sliced carrots -- steamed lightly
3/4 cup yogurt

In a large saucepan or Dutch oven, bring the water to a boi. Add the peas, onion, pepper, and honey. Return to a boil; reduce heat to low, cover, and cook for 20 minutes. Pour 2 cups of the water-and-pea mixture into a food processor or blender. Process until smooth. Pour into a large bowl or saucepan and set aside. Puree another 2 cups of the mixture. Repeat the steps until all the mixture has been pureed. (The puree may be stored up to 2 days, if desired.)

When ready to serve the soup, pour the pureed mixture into a saucepan and heat slowly over low heat. In a small bowl, mix the flour, milk, and nutmeg; stir until smooth. Add this mixture to the warmed soup. Increase heat to medium and stir constantly until mixture just reaches the boiling point, but be careful not to boil Stir in the carrot slices and continue to heat the mixture for 5 minutes over low heat. Taste for seasonings and consistency. For a thinner soup, add more milk. Ladle into soup bowls; garnish each serving with a dollop of yogurt; serve immediately.

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My Favorite Granola

Recipe By     : Debbie Meadows
Serving Size : 1 Preparation Time :0:45
Categories : Breakfast Cereals/Grains
Fruit Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
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4 cups rolled oats
1 cup wheat germ
1/2 cup nonfat dry milk
1 cup nuts -- chopped
3 tablespoons nutritional yeast
1 cup hot water
1/3 cup honey
1/4 cup molasses
2 teaspoons vanilla extract
1 cup dried fruit -- chopped

Preheat oven to 350 degrees. In a large bowl, mix together oats, wheat germ, dry milk, nuts and nutritional yeast. In a small bowl, stir together hot water, honey, molasses, and vanilla. Add to dry mixture, stir thoroughly. Spread mixture evenly on lightly greased baking sheet. Bake, stirring frequently, until lightly browned, about 30 minutes. Sprinkle with fruit and allow to cool. When completely cooled, store granola in covered containers. Serving Ideas : Serve with milk or yogurt and fresh fruit.

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Spinach Lasagna

Recipe By     : 
Serving Size : 6 Preparation Time :1:30
Categories : American Main Course
Pasta Dishes
Amount Measure Ingredient -- Preparation Method
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2 packages chopped frozen spinach, 10 oz size -- thawed and drained
32 ounces spaghetti sauce
3 cans 8 oz tomato sauce
1 pound box of lasagna noodles
20 ounces shredded mozarella
10 ounces shredded cheddar cheese
32 ounces small curd cottage cheese
3 eggs

Preheat oven to 350 degrees. Thoroughly drain spinach. Mix together spinach, cottage cheese and eggs in medium bowl. Set aside. Set aside one can of the sauce. Set aside 8 ounces of mozarella cheese. In large roasting pan (about 11Wx16Dx3H), layer the ingredients (about 3-4 layers) in the following order: spaghetti and tomato sauce, lasagna noodles, spinach mixture, mozarella cheese, cheddar cheese. Finish off the top with reserved tomato sauce. Sprinkle on reserved mozarella cheese. Bake for 45 minutes or until a knife or fork can easily be inserted in noodles. Allow to firm for 15 minutes before serving. NOTES : Recipe is great for company. Leftovers can be frozen for convenient meals later.

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Spinach-Stuffed Tomatoes

Recipe By     : 
Serving Size : 4 Preparation Time :0:45
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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10 ounces package frozen spinach
4 medium tomatoes -- firm
1 cup mozzarella cheese -- shredded
1/4 cup onions -- finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley -- minced

Cook unopened spinach on high for 4 minutes. Let stand 5 minutes, drain well and squeeze dry. Put in large bowl. Slice and hollow out centers of tomatoes. Discard seeds. Chop pulp finely and add to spinach. Invert tomatoes shells on paper towels to drain. Preheat oven to 350 degrees.

Add 1/2 cup mozzarella cheese, onion, parmesan, salt & pepper to spinach mixture and blend well. Spoon evenly into shells. Sprinkle with remaining mozzarella and parsely. Arrange in 8-inch round glass or ceramic baking dish & cook at 350 degrees for 6 minutes or until heated through.

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