Wednesday, June 25, 2008
1 Tablespoon chili powder (I halved the reciped and still used a whole tablespoon)
6 cups drained cooked or canned beans, any type or a mixture
Salt and freshly ground black pepper to taste
2 tablespoons minced frash savory, marjoram, or oregano leaves or about 20 fresh basil leaves, torn (I used the basil.)
4 medium-large tomatoes, sliced
2 large onions, sliced
1 cup grated Jack or Cheddar cheese
Step 1: Preheat the oven to 400 degrees Fahreinheit. Stir the chili powder into the beans; taste and add more if you like.
Step 2 : In a baking dish or casserole, place a layer of beans; Season with salt and pepper, and sprinkle with a little of the herb. Add a layer of tomatoes, one of onions, and a sprinkling of cheese. Repeat until all the ingredients are used up, finishing with a fairly thick layer of cheese.
Step 3: Bake until the casserole is hot and the cheese melted and bubbly, about 20 minutes. Serve hot.
Thursday, June 5, 2008
Preparation Time: 30 minutes
1 cup short grain brown rice (preferably brown sweet rice*)
2 cups water
2 cups unsweetened soy milk, divided
1/2 cup canned unsweetened light coconut milk*
1 cup date sugar*
4 tablespoons arrowroot powder
1/4 cup unsweetened shredded coconut, lightly toasted, reserving 1 tablespoon
1 teaspoon vanilla extract
2 cups chopped fresh pineapple, drained
2 cups chopped fresh organic strawberries
1 tablespoon date sugar
Cook rice in water according to package directions. Bring 1 cup soy milk, coconut milk, and 1 cup date sugar to boil in medium saucepan and simmer, uncovered, for 10 minutes, stirring occasionally.
Whisk arrowroot powder into remaining soy milk and add to boiling mixture. Simmer and whisk until thickened. Remove from heat.
Toast coconut over medium heat until lightly browned, shaking pan occasionally. Fold in cooked rice, coconut, and vanilla. Pour into bowl, cover and refrigerate until cold, about 4 hours.
Mix chopped pineapple and strawberries with 1 tablespoon date sugar.
Assemble: Spoon a layer of rice pudding into each of 6 clear parfait glasses. Top each with a layer of the fruit mixture. Repeat layers with remaining pudding and fruit mixture. Sprinkle reserved lightly toasted coconut on top.
*May be found in health food stores.
Sunday, June 1, 2008
Make pie shell by placing almonds in a food processor and processing until very fine. Add dates and process until chopped and mixed well. Press mixture in a pie plate to form shell. (This might be a little crumbling, but just keep pressing it down hard to get the dates to stick to the almonds.
To make the filling spread bananas on the crust, pressing down slightly. Sprinkle lemon juice over the bananas. Place kiwis, strawberries and blueberries over the bananas. Place the soy milk, frozen strawberries and dates in a blender and blend until smooth. Pour blended mixture over the fruit. Decorate with fruit as desired. Cover and freeze for at least two hours before serving.