Jun 18
1 c. cornmeal
2 c. chopped apple
4 c. cold water
1/4 c. raisins
1/2 tsp. salt
STIR cornmeal into cold water, and cook until thick. ADD other ingredients. POUR into baking dish. BAKE 45 minutes to 1 hour at 350°.
VARIATION: 1/4 tsp. coriander, or 1/4 tsp. anise, or 1 tsp. of vanilla.
Jun 18
2 1/2 c. dry navy beans
1 large chopped onion, or 2 tsp.onion powder
10 c. water
2 tsp. parsley flakes
1 tsp. salt
COOK beans, onions, and water together in covered crockpot overnight (9-12 hours) on high setting. ADD remaining ingredients in the morning. SERVE over toast or English Muffins. YIELDS: 5 cups
Jun 18
1/4 c. dates
1/2 c. cashews
1 c. hot water
1/4 tsp. salt or less
1 tbsp. quick oats
2 tbsp. orange juice concentrate (opt.)
8 slices of whole wheat bread
SOFTEN dates in very hot water. COMBINE dates and remaining ingredients in blender. WHIZ until smooth. DIP bread in batter, and place on baking sheet. BAKE at 350° until golden brown or in nonstick skillet. TOP with fruit sauce. NO CHOLESTEROL!
VARIATION : Use whole wheat pita bread stuffed with canned pears or other fruit and bake. Batter should be slightly thicker for pita bread french toast. A favorite “take-along” breakfast!
Jun 18
Millet
COMBINE all ingredients in a 2 quart casserole dish. BAKE at 350° for 1 hour covered. SERVE hot as a breakfast cereal. SERVES 8.
Delicious with sliced bananas or BANANA-ALMOND CREAM (1).
Jun 15
COMBINE:
1 c. tomato paste
1 1/2 c. water (or more for thinner sauce)
1/4 c. honey
1/8 c. molasses
1 1/2 tsp. sea salt 1 tbsp. lemon juice
2 tbsp. peanut butter (opt.)
BLEND:
1 med. clove garlic
1/3 c. water
1/3 c. onion
ADD to mixture above. SIMMER for 20–30 minutes. YIELDS: 3 cups. For Barbecued Tofu, marinate tofu for several hours or overnight. BAKE at 300° for 1 hour.
Jun 12
1 c. blanched almonds
2 tsp. Emes gelatin
1 tbsp. lemon juice
1 1/2 c. hot water
1 tsp. salt
BLEND all ingredients until smooth. CHILL to congeal.
VARIATIONS:
1. Add 1/4 tsp. garlic powder, 1/2 tsp. onion powder, and 1/2 tsp. dill for a nice herb spread.
2. Add chopped olives and chopped red bell peppers.
Jun 12
HEAT in a saucepan 5 minutes or until thick:
1/4 c. water
1/3 c. carob powder
REMOVE from heat.
ADD and CREAM TOGETHER with electric mixer or in food processor:
1/2 c. water 1 tsp. vanilla
1/2 c. date butter (see index)
1/8 tsp. salt
1/4 c. smooth peanut butter
1/8 c. soy milk powder or almond butter
2 tsp. coffee sub. (Roma, Potsum or Pero)
Jun 12
3 medium bananas
1/2 tsp. lemon juice
1/2 c. water
1/2 tsp. honey
1/4 c. almonds 1/8 tsp. salt
BLEND all ingredients together until satiny smooth. SERVE over BAKED ROLLED OATMEAL (1- 2), or other hot cereal, FRENCH TOAST (4), or WAFFLES (7). YIELDS: 2 1/2 c.
Jun 12
2 c. quick rolled oats 2 c. SOY (58) OR NUT (57) MILK
1/2 c. raisins 1 tbsp. date butter or honey
1/2 c. fine, 1 tsp. vanilla
unsweetened coconut 1 tsp. salt
2 large shredded apples 3/4 c. water
COMBINE all ingredients, and MIX thoroughly. SOAK overnight, then BAKE in casserole dish 45–60 minutes at 350° (OK to allow to soak only 20–30 minutes). VARIATION: FOLD in 1 c. of blueberries, blackberries, or cranberries.
Jun 12
1 lb. unprocessed wheat bran (9 c.)
1 qt. prune juice with extra pulp or 3 3/4 c. regular prune juice
1/2 c. blackstrap or regular molasses
1/4–1/2 tsp. salt
MIX all ingredients well. SPREAD out on two cookie sheets. BAKE at 225° for about 2 hours, or until dry, stirring occasionally. May leave in oven overnight to allow to dry completely.
