Fruit and Vegetable Cup

Source: Diet for a Small Planet
Date tried: May 22, 2017
Yield: Make as much as needed
Time needed: 15-20 minutes

A lovely dessert for a summer day. Suit the quantity to the number to be served.

Fruit and Vegetable Cup with honey-yogurt dressing

Fruit and Vegetable Cup
pineapple chunks (preferably fresh)
diced apple
mandarin orange slices
diced carrot
chopped celery

Mix together and dress with yogurt and honey, with a dash of grated orange rind.

Homemade Tofu Burgers

Source: Diet for a Small Planet
Date tried: May 22, 2012
Yield: 8 servings
Time needed: 15-20 minutes

Made these as a contribution to a pot-luck dinner and they were much appreciated. This recipe makes 8 generous size tofu patties. For the pot-luck I made the patties much smaller.

Tofu comes in several forms from a soft, satiny texture to a solid extra-firm. This recipe doesn’t specify which to use. I used a firm tofu and found it worked well. However, a reference to keeping the “batter” in the fridge suggests a softer tofu may be intended—one that could be cooked up like pancakes.

Homemade Tofu Burgers

Homemade Tofu Burgers
30 oz. tofu

1/3 cup carrots, grated
¼ cup leeks, onions or scallions, minced
2 Tbsp. roasted sesame or sunflower seeds, peanuts or nuts, ground
Oil for frying

Thoroughly drain the tofu. Cut into slices and squeeze dry by placing in a clean dish-towel and twisting until the last drop of moisture is wrung out.
Roast the seeds or nuts and grind them.

Combine the tofu with carrrots, leeks and ground seeds or nuts.
Knead as if kneading bread for about 3 minutes.
When dough holds together well, oil palms and shape into patties.

Heat oil in a wok or skillet to 375oF or until a small ball of dough cooks golden brown in about a minute.
Fry burgers until crisp and nicely brown, 3-4 minutes per side.
Serve hot on a bun with usual burger accompaniments.

Herbed Broccoli Sandwich

Source: Simply in Season
Date tried: August 20, 2012
Yield:4-6 servings
Time needed: approximately 15 minutes (time to sauté + time to broil)

I had never thought of using broccoli in a sandwich before, but this works very well.  No wonder a tester reported that is quickly became a lunchtime favorite.  Simple, easy, delicious.

Herbed Broccoli Sandwich

Herbed Broccoli Sandwich
2 cups/500 ml broccoli, finely chopped
½ cup/125 ml onion, finely chopped
A few dashes each of dried basil, thyme, pepper
½ tsp. salt
4-6 slice French bread
¾ cup/175 ml cheese, shredded

Sauté broccoli and onion in a large frypan until broccoli is a bright green.
Mix in the herbs and salt.
Arrange on bread slices.
Top with shredded cheese.
Broil until cheese melts.
Serve immediately.

Soybean Curd Sauté

Source: More-with-Less Cookbook
Date tried: May 13, 2017
Yield: 4 servings
Time needed: 30 minutes

Have rice cooked and ready, or start it before beginning this recipe and this is a quick and delicious meal. Soybean curd is also known as tofu. If more convenient, the sauce can be made first and kept warm over low heat as you do the stir-fry. Then combine and serve over rice.

Soybean Curd Sauté

Soybean Curd Sauté,
1 T. oil
1/4 cup chopped onion
2 fresh red chili peppers, finely chopped (optional)
2/3 lb fresh pork sliced in small bite-sized pieces
4 cakes bean curd (tofu) cut into bite-sized pieces

1 cup tomato sauce
1/2 cup tomato paste
2 T. soy sauce
2 T. vinegar
1-2 cups water, as needed for a gravy-like consistency)
2 cups frozen or lightly pre-cooked green beans

Sauté chopped onion and chili peppers briefly.
Add pork and stir-fry until meat is browned.
Add bean curd and stir-fry briefly.

Add sauce ingredients, including green beans, and simmer for 15 minutes.
Serve over hot, steamed rice.

Maple Walnut Scones

Source: Simply in Season
Date tried: April 26, 2012
Yield: 5-6 servings
Time needed: 25 minutes

 This is simple enough and quick enough to make for breakfast.  Of course, it is in the “Spring” section of the cookbook.

Maple Walnut Scones

Maple Walnut Scones
3 ½ cups (875) ml. flour
1 cup (250 mL) walnuts or other nuts, finely chopped
4 tsp. baking powder
1 tsp. salt
2/3 cup (150 mL) chilled butter
1 cup (250 mL) milk
½ cup (125 mL) maple syrup

Preheat oven to 425oF (220oC)
Grease a baking pan.
Combine flour, nuts, baking powder and salt.
Add the butter, cutting it in until the mix is crumbly.
Quickly stir in milk and syrup.
Work mix into a soft dough.
Turn it out onto a board. Knead gently 5-6 times.
Roll out into a circle about ½” (1 cm.) thick and 7” (18 cm) across.
Cut into 10-12 wedges and place on baking pan.
Bake 15-18 minutes until golden.  Serve immediately.

Cold Zucchini and Buttermilk Soup

Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill

This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.

Cold Zucchini and Buttermilk Soup

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Ginger Tea

Source: May All Be Fed: Diet for a New World
Date tried: May 5, 2017
Yield: 4 cups
Time needed:15 minutes

This is a really delicious tea made directly from fresh ginger root. I prefer it without sweetening, but if you like add the maple syrup. I prefer my tea hot, but this can also be served chilled.

Ginger Tea

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