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.

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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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.

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Middle East Tacos

Source: Diet for a Small Planet
Date tried: May 16, 2015
Yield: 10 tacos
Time needed: 45 minutes including 30 minutes resting time

The filling here is essentially a homemade hummus and once that has sat long enough for the flavours to blend, the meal is a cinch to put together. In fact, it’s a perfect occasion for letting folks make their own at the table. I used taco shells, but you can also use pita breads cut in half to hold the filling, or simply spread on crackers and serve beside the salad fixings.

Middle East Tacos

Middle East Tacos

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Joan’s Brazilian Rice

Source: Diet for a Small Planet
Date tried: May 26, 2014
Yield: 6-servings
Time needed: 50 minutes

A delightful easy-to-make rice pilaf suitable for a family supper. I had only red pepper so the colour contrast green chilies would make with the tomato does not show up in this picture, but I will certainly make this dish again soon and remedy that.  Toasting the rice and sesame seeds before adding the liquid contributes to a nutty taste.  The recipe is attributed to Joan Francis of Wisconsin.

Joan's Brazilian rice

Joan’s Brazilian rice

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Sesame Crisp Crackers

Source: Diet for a Small Planet
Date tried: July 15, 2013
Yield: 3-4 dozen
Time needed: 20 minutes

I do about as well with crackers as I do with pastry, which is not well at all.  However, the method for these is quite simple and quick.  Though I do hate recipes that say “bake until crisp and golden” without giving you any idea of how long that will take.  I guessed at ten minutes, and found 12 minutes did the trick.

I don’t have any cookie cutters, so these are not pretty:  just basic squares.  But they are tasty morsels.

Sesame Crisp Crackers

Sesame Crisp Crackers

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