Shredded Potato & Zucchini Salad

Source: Ecological Cooking
Date tried: June 2/17
Yield: 4 servings
Time needed: Quick to put together but allow and hour or two to chill

Prior preparation needed,
Peel, cook and shred potatoes

I found this a unique salad. In all my years of making potato salad, I had never thought of shredding them instead of chopping them into cubes. But it works well with the shredded zucchini. The dressing (mayonnaise + French dressing) accounts for most of the flavour.

Shredded Potato & Zucchini Salad

Shredded Potato & Zucchini Salad
1/4 cup olive oil
3 cups potatoes, peeled, cooked and shredded
1 cup shredded zucchini
1/2 cup grated onion
1/4 tsp. garlic powder
1/4 tsp. dill seed
1/4 cup tofu mayonnaise
1/4 cup French dressing

Pour olive oil over potatoes.
Add zucchini and onion and toss lightly.
Mix in remaining ingredients and stir gently.
Chill before serving.

Banana Milk

Source: May All be Fed: Diet for a New World
Date tried: April 6, 2013
Yield: 4½ cups
Time needed: less than 5 minutes

This is a delicious banana smoothie flavored with maple syrup. Best made with overripe bananas. Banana Milk does not keep well, so should be made fresh each time. Fortunately, it needs just a minute or two in the blender.

Banana Milk

Banana Milk
3 ripe bananas
¼ cup maple syrup
3 cups cold water
¾ tsp. vanilla extract

Put all ingredients in a blender and blend until smooth.

French Dressing

Source: Ecological Cooking
Date tried: June 2, 2017
Yield: 1 1/2 cups
Time needed: 5 minutes

The dressing recommended for the Potato and Zucchini Salad I was making called for a blend of Tofu Mayonnaise and this French dressing. I had no tofu for the mayonnaise so substituted a commercial preparation. I was glad to discover this very simple and quick recipe for French dressing. It is a cooked dressing and has much the same texture as a store-bought French dressing if not the bright orange colour.

I also substituted apple juice for the concentrate and omitted the water.

French Dressing

French Dressing
2 Tbsp. apple juice concentrate
1 cup water
2 Tbsp. tomato paste
1/3 cup apple cider vinegar
1 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 Tbsp. arrowroot

Blend all ingredients together in a blender.
Place in a small saucepan and cook over medium high heat. Stir constantly until thickened.
Chill thoroughly and shake well before using.

Cabbage and Pork Salad

Source: More-with-Less Cookbook
Date tried: May 28, 2017
Yield: 4 servings
Time needed: approximately 30 minutes.

This is a delightful salad in the Vietnamese style. A note accompanies the recipe in regard to the “long, slender pieces” of cabbage.

“Vietnamese cooks cut beautiful cabbage salads without a grater. Here’s how: remove leaves from head one by one. Lay several together and roll up tightly. Lay roll on board and slice as thinly as possible with a very sharp knife. Surprisingly fast, and yields a dish completely different from the usual shredded affair.”

Add hard-cooked eggs and tomato wedges to serve as a main dish salad. It is a very good topping for rice or as an accompaniment. It also keeps very well. A week after making it was still very good.

Cabbage and Pork Salad

Cabbage and Pork Salad
1/2 head cabbage cut in long, slender pieces (see above)
2 carrots, grated
1/4 – 1/2 lb pork, boiled and thinly sliced
several sprigs fresh dill and mint, chopped

1 Tbsp. soy sauce
3 Tbsp. sugar
3-4 Tbsp. vinegar
2 tsp. lemon or lime juice

3/4 cup roasted peanuts, salted and chopped

Mix cabbage and carrot in a large bowl.
Add pork and herbs and mix thoroughly.

In a small bowl, combine the ingredients for the dressing.
Pour over salad and toss well.

Just before serving, garnish with chopped peanuts (optional)

Almond Balls

Source: Food Combining for Health
Date tried: May 27, 2013
Yield: 4 servings
Time needed: 10 minutes  (or time to skin the almonds)

This is a nice and easily made cheese ball.  One addition I would make to the instructions is to grind the toasted sesame seeds so they don’t catch in your teeth and are easier to digest.

Almond Balls

Almond Balls
1½ cups almonds
1½ cups cream cheese
A little crushed garlic (optional)
Toasted sesame seeds

Skin the almonds by dipping them into hot water to loosen the skins.
Chop the almonds and mix them into the cream cheese.
Add the garlic (optional)
Shape the mixture into small balls and roll in the toasted sesame seeds.

Variation: use finely grated cheddar cheese in place of the cream cheese.  Add a little cream to bind the mixture.

White Chili

Source: Simply in Season
Date tried:May 24, 2017
Yield: 4 servings
Time needed: 30 minutes max.

Prior preparation
Both beans and chicken need to be cooked in advance.
Great way to use leftovers of these ingredients. Plan previous weeks menus with this in mind.

The name comes from substitutions made to a standard chili recipe:
-white navy beans replace red kidney beans
-chicken replaces ground beef
-white sauce replaces tomato sauce

I enjoyed this dish very much.

White Chili

White Chili
1/2 medium onion, chopped
1/2 cup/125 m; green pepper, chopped
3 stalks celery, chopped
1/4 cup/60 ml mild green chilis
2 cloves garlic, minced

2 Tbsp. butter
2 Tbsp. flour
2 cups/500 ml chicken broth
1/2 cup/125 ml milk

2 cups/500 ml cooked navy beans
2 ups/500 ml corn
1 cup/250 ml cooked chicken or turkey, chopped
1/4 cup/60 ml sour cream
1 tsp. poultry seasoning
1 tsp. ground cumin

In a large frypan sauté the chopped vegetables in 1 Tbsp. oil until just tender.
Set aside.

Make a white sauce in the soup pot:
Melt butter
Add flour and stir it in cooking briefly until it is bubbly
Stir in broth and milk
Cook over medium-high heat, stirring constantly, until thickened.

Add sautéed vegetables to white sauce along with all remaining ingredients and heat through.
Season to taste with chopped fresh cilantro, salt and pepper.
Garnish with shredded cheese if you like.

Basic Wholegrain Pancakes

Source: Whole Foods for the Whole Family
Date tried:May 7, 2015
Yield: 16 4” pancakes
Time needed: 10-15 minutes prep.  Cooking time varies with space available to cook pancakes

This is a very basic recipe which can be altered to provide many different flavours. Below are two versions.  The first, topped with apple slices, jaggary and ground cinnamon is the plain basic recipe.  The other with pineapple tidbits and maple syrup is the buttermilk version.

Basic Whole Grain Pancakes
2 cups milk
1-3 eggs
2 tsp. baking powder
1/2 tsp. salt
2 cups whole wheat flour

Optional ingredients
up to 1/4 cup honey, maple syrup, molasses or brown sugar
up to 1/4 cup oil, melted butter or other fat

Place milk, eggs, baking powder, salt and optional ingredients, if using, in a large bowl and mix well.
Add flour, beating only until large lumps disappear.  Or mix batter in a blender.
Cook on lightly greased skillet or griddle over medium heat.

Notes:
The batter can be made the night before and stored in the refrigerator until morning.
Extra pancakes can be frozen and reheated in a toaster.

Variations:
Instead of a single flour, use any combination of whole wheat, rye, soy, oat, millet or buckwheat flour, rolled oats, wheat flakes, bran, wheat germ or cornmeal.

Instead of milk use buttermilk, sour milk or yogurt. Omit the baking powder and use 1 tsp. baking soda instead. Or use orange juice as the  liquid.

Add any of the following flavourings:
1 tsp. vanilla
up to 2 Tbsp. nutritional yeast
1 tsp. grated orange peel
dry milk powder
3/4 cup unsweetened applesauce
1/2 cup unsweetened shredded coconut
1/4 cup carob powder
up to 1 tsp. ground cinnamon or nutmeg
up to 2 tsp. ground coriander
1 cup blueberries or other berries
1/2 cup chopped nuts or seeds
up to 1 cup raisins, dates or other dried fruit
1 cup chopped apples or other fruit
1 Tbsp, protein powder
1/2 cup grated cheese