Sponsored by: YogaNation.com
| Spring Recipies
by Pam Brown SPRING TOMATO-FENNEL SOUP 1 Tbs. olive oilWarm oil to medium high heat in a soup pot, add onion and garlic and sauté until softened, about 5 minutes. Add fennel and salt and sauté 8 more minutes or until tender. 1 28 oz. can diced tomatoes with the liquidPour in the tomatoes, water or stock and the maple syrup. Bring to a low boil, cover and cook 10 minutes. Remove lid, turn off the heat and add the lemon juice and balsamic vinegar. Puree in the blender or food processor until smooth. Return to the pot, season with salt and pepper and warm through. Optional GarnishCombine all of the above together and sprinkle a little on each bowl. Serves 6 to 8. KALE, ENDIVE AND ORANGE SALAD 1 bunch kaleWash kale and chop into bite size pieces. Bring the water and salt to a rapid boil. Add the kale and boil until bright green and tender, about 5 minutes then drain. 2 oranges, cut into segmentsMix the oranges and endive together. Whisk together the orange juice, white wine vinegar and salt. Drizzle in the olive oil and mix well. Stir in the orange peel. Pour over the kale and add the toasted walnuts. Serves 4 to 6. TOASTED BARLEY GINGER STIR FRY 1 cup barley, washedPlace barley in a bowl and run cold water over it. Rinse and pour through a mesh strainer until the water is clear. Shake off the excess water. Heat a heavy skillet (cast iron is great if you have it) and add barley. With the heat on medium high, begin stirring the barley until it starts to get brown and toasted, about 7 to 8 minutes. This gives the barley a nutty and delicious flavor. Bring the water or stock and the salt to a boil then add the barley. Turn down to low and cook for 45 minutes or until tender. Remove from pot and rinse quickly with cold water in a colander to remove excess starchiness. 1 tsp. canola oilHeat the oils in a heavy skillet. Add the onions and cook 3 minutes. Add the garlic and ginger and cook a few more minutes. Stir in the carrots, celery and bell pepper and mix well with the onion mixture. Add the salt and sweetener sauté for 5 minutes, or until tender. Mix in the barley and combine well with the vegetables. Sprinkle with the tamari and cook 5 more minutes. Place in a serving platter and sprinkle with the sesame seeds. Serves 4 to 6 LEMON BERRY TOFU CHEESELESS CAKE Preheat oven to 350 degreesSpray or brush a 9” springform pan or a pie plate with canola oil. Blend crackers in the food processor into crumbs. Mix crackers with the oil and syrup with a fork. Covering the crust with a piece of plastic wrap, press into the bottom of the springform pan coming up the sides a little. 2 boxes Mori-Nu Tofu, extra firmBlend the Mori-Nu and the tofu cream cheese together in a food processor or blender until very creamy scraping down the bowl a few times. Add in the rest of the ingredients and blend until smooth. Pour into the crust and bake for 1 hour or to 1 hour 15 minutes. The sides should be brown and the center firm to the touch. ¼ cup strawberry or blueberry jellyMix the jelly and water together and warm in a small pot on low until melted. Cool and pour over the cheesecake. Slice the strawberries in half and arrange on the cheesecake leaving room in the middle for the blueberries. Chill for at least 6 hours to overnight. The flavor and texture will improve if you let it “age” a little. Serves 8 to 10. Pam Brown has been teaching vegetarian cooking for 32 years. She has taught in Europe, South America and the US, has made numerous television and radio appearances and has self published her book "The Essence of Food." |
Home | Subscribe | Submit Article | Contact Editor