Jill’s Recipes #8 – Tofu Italiano

Tofu Italiano Serves 3 to 4 Baking tofu produces a firm texture that appeals to many people. In this case it is infused with Italian seasonings. 1 pound firm tofu, cut in 4 slices and then cut into triangles 1 medium onion, sliced into rings or 1 leek chopped 1 tablespoon tamari 1 tablespoon rice vinegar 3 cloves garlic, minced 1 tablespoon Italian or Tuscan seasoning 2 cloves garlic, minced Pinch of crushed red pepper flakes 1 ½... [Read More...]

Jill’s Recipes #7 – Quinoa Summer Squash Pilaf

Quinoa Summer Squash Pilaf Serves 4 Quinoa is terrific any way that it is prepared. Here it is paired with summer vegetables and Asian seasonings. If there's anything that I use that you don't like, feel free to make substitutions. 1 cup quinoa 1 medium onion, diced 1 medium red pepper, diced 2 cloves garlic, minced 1-2 teaspoons grated ginger 1 3/4 cups vegetable broth 2 tablespoons tamari, divided 2 summer squash, diced salt and... [Read More...]

Jill’s Recipes #3 – Tempeh Mock Chicken Salad

Recipes from Tempting Tempeh by Jill Nussinow Delicious! Tempeh Mock Chicken Salad Makes enough for 2 to 3 sandwiches This makes a satisfying sandwich filling or hearty lunch salad. Prep Time: 15 to 25 minutes Marinating Time: 15 to 30 minutes 8 ounces tempeh, diced into 1/2-inch cubes 1 tablespoon vegetarian chicken-flavored broth powder 1/4 teaspoon freshly ground black pepper 1/4 cup water 1 stalk celery, chopped 1/2 cup onion,... [Read More...]

Featured Recipe – Spinach Salad with Cilantro Cashew Dressing

Summer is a great time to eat salad. One of my favorites is a Spinach Salad with Cilantro Cashew Dressing. I make my own baked tofu for it, but you can buy it already made. My favorite is still Small Planet tofu from Washington state.   10 cups baby spinach, or a large bunch of spinach, washed and dried 1cup cherry tomatoes or 1 large tomato, cut into wedges 1/4 cup canola or other vegetable oil (McDougallers use veggie broth and 1/4 teaspoon... [Read More...]

Five Goals That Can Help Improve Your Health

1. Eat more veggies and fruits As the Veggie Queen™ you knew that I'd probably tell you this but alas, it is true. You want to work your way up to eating a minimum of 9 servings of fruits and vegetables every day. An easy way to do this is to snack on veggies (and sometimes fruit) between meals, include a salad every day and maybe have some vegetable soup for lunch or dinner. If you just cannot manage this, then drink some vegetable juice... [Read More...]

Reflections on Celery Root

When I was doing my cooking demonstration at the Boston Vegetarian Food Festival I brought a couple of vegetables for show and tell. One of them was a celery root. It's amazing how I can stump almost an entire audience with a vegetable. Only a couple of people in an audience of one hundred fifty had seen celeriac (or celery root as it is also known) before. I am sure that even fewer knew how to eat or cook it. The outer peel of celery root... [Read More...]

What’s Up with the Fungi?

by Jill Nussinow Press Democrat: Healthtime Don Lareau, of Occidental Mushrooms, agrees with Law about getting mushroom products often but thinks that eating them is preferable to pills except for the unpalatable mushrooms. For example, he suggests taking Reishi (ray-shi) or Turkey Tail as tea or tincture. Lareau therefore is in the first stages of making mushroom tinctures. Until those are ready, you'll find Lareau at the Sebastopol Farmers'... [Read More...]

Tempting Tempeh

by Jill Nussinow Delicious! Tempeh (pronounced "tem-pay"), an ancient Indonesian soyfood staple, is a relative newcomer to the U. S. vegetarian culinary scene. It's a terrific source of complete protein, with 5 to 6 grams of protein per three-ounce serving, as well as a good source of iron and vitamin E. It's also rich in fiber, containing 2 to 8 grams per three-ounce serving. Traditionally tempeh is made at home in Indonesia by... [Read More...]

Flavor Boosters for Low Sodium Cuisine

by Jill Nussinow The Michigan Dietetic Association Shaking the salt habit can be tough for many people, especially when used to the taste of processed and "fast" food. Making the switch involves taste bud adjustment and learning to heighten food flavors without the salt shaker. Try some of these savory solutions for boosting flavor while slashing sodium: Go green – Use herbs whenever possible. Add dried herbs early in the cooking... [Read More...]

Book Recipe #1 – Red Rice Salad with Lemony Roasted Cauliflower

Serves 4 If you can get colored cauliflower, orange, green, or purple, it makes this dish look even more interesting. But even if you use traditional white cauliflower, it will taste great. 3    cups cauliflower, steamed for 1 ½ minutes on stovetop or microwave 2    teaspoons olive oil 1    teaspoon lemon olive oil Salt and pepper to taste 1 ½    cups water ½      ... [Read More...]