Some Recipes

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Some Recipes

For those of you who are muttering under your breath that you'd rather take your

chances with salami and " Cool Whip " than eat a diet like I've mentioned so far,

please be encouraged with the following recipes. Many thanks to my

contributors, who mostly grew up a meat-and-potatoes cooks, but are now

wonderful vegetarian cooks. Most of us have learned by experience, reading,

trial and error, and economic necessity, to make the following dishes:

Baked Beans

1 lb dry Navy (pea) beans

1/2 tsp salt (to taste)

1 1/2 TBL unsulfured molasses

1/4 cup packed brown sugar or scant 1/4 cup honey

1/2 tsp paprika

1 TBL vegetable oil

Inspect beans and remove bad ones, stones, etc. Rinse well and allow to soak

overnight

with water about 2-3 inches above depth of beans. Next day, rinse beans again.

Cover

with water 2 inches above beans and cook for about 1-2 hours. Drain off most

liquid from

cooked beans, leaving some. Mix in salt, molasses, sugar or honey, paprika and

oil.

Pour beans into 3 quart casserole dish and bake 45 minutes covered at 350

degrees; then 25 minutes uncovered.

Lentil and Rice Soup

1 lb lentils (dry)

5 cups water

1 onion. chopped

1 carrot, sliced

1 stalk celery, sliced (use leaves, also)

2 bay leaves

1/2 tsp garlic powder

1 tsp salt

1/2 to 1 TBL hot sauce

1 TBL unsulfured molasses

1/2 to 3/4 cup brown rice (uncooked)

Place lentils in large saucepan. Inspect and pick over. Rinse well and drain.

Add water,

onion, carrot, celery, bay leaves, garlic, salt, hot sauce, molasses and rice.

Cover and

bring to a boil. Reduce heat and cook for about 1 hour, or until lentils are

tender. Add

water while cooking as necessary.

NOTE: You may wish to specify a primary (or " sweet " ) molasses for a sweeter

soup, or more

hot sauce for a more spicy soup. Try your own ideas and create a new taste.

Split Pea Soup

1 lb split peas

5 cups water

1 medium onion, chopped

1 carrot, sliced

1 tsp or more salt

1 tsp dry parsley flakes

1 to 2 TBL vegetable oil

4 or 5 whole cloves

Inspect and pick over peas. Rinse very well, until " suds " stop forming, and

drain. Add

water, onion, carrot, salt, parsley, vegetable oil. Cover and bring to a boil.

Reduce heat

and simmer for two hours or until peas have all broken apart. Do not undercook.

Check

your soup occasionally to add water if needed.

Spanish Rice

2 cups dry brown rice

5 cups water

2 TBL butter

1 tsp salt

Add rice, water, butter and salt to large saucepan. Bring to boil, stirring

occasionally.

Cover, and reduce heat to low boil. Cook for 35 to 45 minutes or until the rice

has

absorbed all the water.

Sauce for Spanish Rice

(this is also a nice meatless spaghetti sauce)

1 29 oz. can tomato puree

1 TBL vegetable oil

1 onion, chopped

1/2 tsp garlic powder

1 tsp salt

2 tsp honey

1/2 tsp mixed Italian seasoning spices including oregano, thyme, basil and sage

1/2 to 1 tsp paprika

Mix all ingredients. Add to rice. Heat and serve.

Whole Wheat Macaroni and Cheese

4 cups whole wheat elbow macaroni or small whole wheat shells (not on Eat Cheap

shopping list, but very good. Cost about a buck a pound (or less) at your

health food store.)

1 onion, diced

1 tsp salt

1/4 tsp pepper

3-4 cups sharp Cheddar or Muenster cheese, diced

2 cups thin white sauce (recipe below)

1 TBL butter

Heat oven to 375 degrees. Cook macaroni in large saucepan for 10 to 12 minutes

(longer if more tenderness is desired). Place half the cooked macaroni in an

ungreased 3 qt casserole dish. Sprinkle with half the onion, salt, pepper and

cheese. Add balance of

macaroni; repeat. Pour white sauce over casserole. Dot with butter. Cover and

bake for

30 minutes. Uncover and bake 15 minutes longer.

Thin White Sauce

2 TBL butter

2 TBL unbleached white flour

1/2 tsp salt

2 cups milk

Melt butter in saucepan over very low heat. Blend in flour and salt. Cook over

low heat,

constantly stirring until mixture is smooth and bubbling. Stir in milk. Heat

to boiling

(over medium heat) stirring constantly. Boil and stir 1 minute, and use in above

recipe.

Lentil Hash

1 lb cooked, drained lentils

1/2 cup wheat germ

1 cup soft whole wheat bread crumbs

1 onion, chopped

1/2 tsp salt

1/2 tsp celery seed (optional)

3 TBL vegetable oil for frying

Starting with cooked and mostly but not entirely drained lentils, mix with above

ingredients except oil in mixing bowl. Heat oil in frying pan (large cast iron

frying pan is

ideal) and brown and serve.

If you like, lentil hash can be served with poached eggs on top. An optional

ingredient:

cooked, diced potato. When in season, try mixing in some chopped green pepper

towards the end of the frying pan cooking.

Want to share your favorite recipe? Hey, it's got to be better than mine, right?

Email me and, with your permission, we'll consider adding it.

 

Reprinted from the book FIRE YOUR DOCTOR, copyright 2001 and prior years by

Andrew Saul, Number 8 Van Buren Street, Holley, New York 14470 USA Telephone

(716) 638-5357

 

 

 

 

 

 

 

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