Sunny Spanish Squash Serves 4 This recipe was developed in front of a class at the McDougall program in Santa Rosa. It relies on using pimenton, smoked Spanish paprika to enhance the flavor. If you can find smoked salt, add it to increase the smoky punch. 1 onion, sliced 2 cloves garlic, minced 4-6 cups sliced summer squash 2 tsp. Pimenton (smoked Spanish paprika) 2
Soba with Green Soybeans and Sea Vegetables
Soba with Green Soybeans and Sea Vegetables Serves 4 These Japanese noodles are one of the best ways to introduce people to a more whole grain pasta since they are tasty and lighter than most others. Green soybeans (edamame) add protein and the sea vegetables add minerals. 1 cup sea palm fronds or wakame, soaked in water for 15 to 20 minutes, then drained 8
Tangy Buckwheat Noodle Stew with Cabbage
Tangy Buckwheat Noodle Stew with Cabbage Serves 4 to 6 This is a great combination of noodles and tangy sweet cabbage. I call it a stew but it really isn’t. The colors are bright and the flavor is perky. 1 tablespoon canola oil 2 cups red onion, coarsely chopped 2 cloves garlic, minced 4 cups finely shredded red cabbage 4 cups finely shredded Savoy or
The Veggie Queen’s Baked 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
Tempeh Mock Chicken Salad and Tempeh Stir-Fry
Recipes from Tempting Tempeh by Jill Nussinow Delicious! magazine 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 or veggie broth and 1 tablespoon nutritional yeast 1/4 teaspoon