VEGAN DAY

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Corn Bread

Quinoa Pudding

 

* Exported from MasterCook *

 

Corn Bread

 

Recipe By : Ask Dr. Weil, www.eatingwell.net 3/00

Serving Size : 1 Preparation Time :0:00

Categories : Breads, Quick Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

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2 cups yellow cornmeal

(organic - not degerminated)

2 cups unbleached white flour

1/2 teaspoon salt

4 teaspoons baking powder -- (non-aluminum)

1/3 cup fructose -- up to 1/2

(available at health food stores)

2 1/2 cups boiling water mixed with

2 tablespoons canola oil

 

One of the most popular American quick breads, corn bread is traditionally

made with a couple cups of milk (or buttermilk), butter and eggs. This

healthier alternative has much less fat than its heavier cousins and can be

spiced up with chopped jalapeños and pimentos for a delicious Southwestern

twist.

 

1. Heat oven to 425ø F.

 

2. Sift together in a large bowl the cornmeal, flour, baking powder,

fructose and salt.

 

3. Add the boiling water mixed with canola oil and stir into mix, but do

not overbeat. Add additional hot water if necessary to make a lighter batter.

 

4. Spoon batter into hot cast-iron skillet. (Heat skillet in oven and oil

lightly just before using.) Batter should sizzle when it contacts the

skillet. Bake 30 minutes.

 

5. Cut into squares or wedges and serve as a side for your favorite soups,

or even toasted with breakfast.

 

 

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* Exported from MasterCook *

 

Quinoa Pudding

 

Recipe By : Ask Dr. Weil, www.eatingwell.net 3/00

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Fruits

Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup quinoa

2 cups apple juice

1 cup raisins

1 cup chopped nuts

1 lemon -- Juice of

Cinnamon to taste

Salt to taste

2 teaspoons vanilla extract

Berries

sliced banana or maple syrup -- optional

 

Although relatively new to North American and European taste buds, quinoa

has been cultivated in the South American Andes since about 3,000

B.C. Long hailed in Peru as " the mother grain, " this versatile food is

rightly becoming a staple in many health food stores and

groceries. Strictly speaking, quinoa is not a true grain but a fruit of a

plant in the Chenopodium family, so it's lower in carbohydrates than many

other " grains, " but its small, round, ivory-colored discs are an excellent

source of protein just the same. Quinoa contains all the essential amino

acids, especially lysine, a tough one to find in vegetables, while its

delicate flavor lends itself well to both sweet and savory dishes. Perhaps

best of all, it's quick and easy to cook. Don't forget that quinoa should

be refrigerated for long-term storage.

 

1. Place quinoa in a sieve and wash it well under cold running

water. Drain and place in pot with 2 cups cold water. Bring to a boil,

cover, lower heat and boil gently until all the water is absorbed and

quinoa is tender, about 15 minutes.

 

2. Measure 2 cups cooked quinoa and to it add the apple juice, raisins,

nuts , lemon juice and pinches of cinnamon and salt to taste. Simmer,

covered, for 15 minutes.

 

3. Remove from heat and stir in the vanilla extract.

 

4. Chill. Serve plain, with berries or sliced banana, or a little maple

syrup if you want it sweeter.

 

 

 

 

 

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