Tuna-Macaroni Slaw

Source: Whole Foods for the Whole Family
Date tried: October 2, 2012
Yield: 6 servings
Time needed: 1 hour

This can be assembled quickly once the macaroni is cooked, but it needs to be chilled well. On a hot day, it can be made in the cool of the morning and save working over a hot stove in the heat of the afternoon. Great for a summertime picnic or pot-luck as well.

Tuna-Macaroni Slaw

Tuna-Macaroni Slaw
4 oz. uncooked macaroni
2 7½ oz. tins tuna rinsed and drained
3 cups cabbage, finely chopped or grated
½ cup chopped celery
1 cup carrots, thinly sliced
1 green bell pepper, diced
1 medium onion, thinly sliced
½ cup Cheddar cheese, grated
1 cup Italian Salad Dressing
3 Tbsp. Blender Mayonnaise (optional)
4 green olives, sliced (optional)

Cook macaroni. Rinse in cold water and drain.
Combine with tuna, vegetables and cheese in a large bowl.
Pour Italian dressing over salad. Toss and chill for ½ hour or more.
Stir in mayonnaise and top with olives. (optional)

Celery Root Soup

Source: Food Combining for Health
Date tried: April 17, 2012
Yield: 4 servings
Time needed: 10 minutes or less

A delicious and simple one-vegetable soup.  This sort of lunch was a mainstay of my diet when recovering from surgery. Celery root is one of my favorite vegetables for a plain soup.  One can use the same technique with potato, sweet potato, carrots, parsnips and squash.

Celery Root Soup

Celery Root Soup
1 onion
2 celery roots
4 Tbsp. butter
3 ¼ cup vegetable stock
Sea salt
Freshly ground black pepper
4 Tbsp. light cream
Chopped fresh parsley

Peel and chop onion and celery root.
Sauté onion in butter about 2-3 minutes.  Add celery root and continue cooking gently another 5 minutes.
Add stock, bring to a boil, cover pot and turn down to a simmer until celery root is tender.
Purée in a blender until smooth (may have to do in batches).
Return to pan, add seasoning and reheat a moment or two.
Stir in cream and parsley. (Or keep parsley as a garnish.)

Herbed Croutons

Source: May All Be Fed: Diet for a New World
Date tried: April 2, 2017
Yield: 2 cups
Time needed: 15 minutes

This is the last of the four crouton recipes. Just as easy and tasty as all the others.

Herbed Croutons

Herbed Croutons
1/4 cup olive oil
1 tsp. tamari
1/4 tsp. each dries basil, thyme, oregano, marjoram or any combination of these herbs that totals 1 tsp.
1 garlic clove, minced
1/8 tsp. finely grated lemon zest
4 slices stale whole-wheat bread cut into 1/2” cubes.

Preheat oven to 350oF.

Stir together all ingredients except the bread cubes.
When well-blended, add the bread cubes and toss to coat.

Spread bread cubes on a baking sheet.
Bake for 5 minutes.
Stir and continue baking until crisp, about 5 more minutes.
Cool completely.

Float in soups or toss in salads.
These will keep in an air-tight container at room temperature for 2-3 days.
They also freeze well for longer storage.

Sweet & Pungent Vegetable Curry

Source: Diet for a Small Planet
Date tried: April 2, 2013
Yield: 6 servings
Time needed: 30 minutes

Prior preparation needed
Soak and cook beans

This is a thick, sweet curry sauce to serve over rice, bulgur or whatever you please.  I chose to use adzuki beans today.

Soybeans or lima beans would have made a better picture and also allowed the curry flavour to stand out more.  But it is a very good dish whatever the colour of the beans.

Sweet & Pungent Vegetable Curry
2 cups cooked soybeans, kidney beans, lima beans or a mixture with cooking liquid.
2-3 Tbsp. oil
4 carrots, cut diagonally
2 onions, thinly sliced
1 zucchini, sliced
1 Tbsp. hot curry powder (or more if you like)
¼ cup flour
¾ cup raisins
¾ cup cashews
3 Tbsp. mango chutney
3½ cups mixed cooked brown rice and bulgur wheat

Heat oil and sauté carrots, onions and zucchini until onions are translucent,
Add curry powder and flour.  Mix well and sauté 1 minute.
Add beans along with their cooking liquid.
Simmer until carrots are tender but not soft.
Add raisins, cashews and mango chutney.
Add more liquid if necessary, but sauce should be thick.
Simmer until raisins are soft.
Serve over the cooked grains.

Pasta & Kasha

Source: Ecological Cooking
Date tried: March 31, 2017
Yield: 4-6 servings
Time needed: 25 minutes

I regret to say I was not particularly enthralled with this combination of flavours. One really needs to enjoy buckwheat to like this dish. Or have some good ideas on spices and condiments to dress it up.

Pasta & Kasha

Pasta & Kasha
1 medium onion, chopped
1 Tbsp. vegetable oil
1 cup kasha (buckwheat groats)
1/2 tsp. salt
2 cups water
1/2 lb. bow tie, shell or rotini pasta
3 Tbsp. olive oil or vegan margarine
freshly ground black pepper to taste.

Cook onion in oil until translucent.
Add the kasha and salt.
Add water and bring to a boil.
Reduce heat, cover and simmer 25 minutes.
Meanwhile cook pasta in a separate pot.
When both pasta and kasha are ready, drain them and put them in the same dish.
Add olive oil and pepper and toss together.

Buttermilk Rice Pancakes

Source: Whole Foods for the Whole Family
Date tried: March 29, 2017
Yield: 16 4” pancakes
Time needed: 5-10 minutes + cooking time

These are so good! I love any pancakes made with buttermilk. And using rice flour is a nice light touch. This recipe is not found in the new book, but as a variation of Basic Wholegrain Pancakes in the original edition.

Buttermilk Rice Pancakes

Buttermilk Rice Pancakes
2 cups buttermilk
4 eggs, separated
pinch cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 cups brown rice flour
2 Tbsp. honey
2 Tbsp. melted butter

Beat the egg whites together with cream of tartar until stiff and set aside.
Combine buttermilk, egg yolks, honey and oil
In another bowl, combine baking soda, salt and brown rice flour.
Mix dry ingredients buttermilk mix to make a batter.
Fold in beaten egg whites.
Cook on lightly greased skillet or griddle.

Extras can be frozen for snacks or busy mornings.

Basic Sour Cream Dressing

Source: Food Combining for Health
Date tried: March 28, 2017
Yield: 3/4 cup
Time needed: 2-3 minutes

A quick to make dressing especially good for coleslaw.

Basic Sour Cream Dressing

Basic Sour Cream Dressing
2/3 cup sour cream
1 tsp. finely chopped onion or chives
2 Tbsp lemon juice
1 tsp. dried mustard
1 tsp. honey

Put all ingredients in a blender and blend well.