Hard-cooked eggs

Gently place 1 dozen eggs in pot. Cover with lots of water. Bring water to a rolling boil. Remove from heat, and let sit in water for 15 minutes. Gently drain eggs and rinse with cold water. Dye (if desired), peel, and enjoy.

Black Bean Lettuce Bundles

I liked this because it replaces the tortillas with Romaine Lettuce. I did serve tortillas for the rest of my family. I thoroughly enjoyed the crunchiness of the green pepper in the dish. Also, by placing the lettuce on the table whole, my 2 year son hit a milestone and ate lettuce for the first time in his life!

 

2 c. black beans

1/2 large avocado, mashed

1/2 green pepper

3 scallions

1/3 c. cilantro

2 T. lime juice

1 tsp. cumin

1/3 c. mild salsa

8 large Romaine lettuce leaves

 

Mash together the beans and avocado.  Add remaining ingredients. Serve bean mixture in lettuce leaves like a tortilla.

Bean and Kale Scramble

I cooked this one up for my husband the other night. When he came home from work and saw what we were having he was very hesitant. However, after he ate it all he said how he was pleasantly surprised by the dish.  So, if you are adventurous and willing to give kale a chance, this is a great dish to try.

 

 

Serves 3

 

Ingredients:

8 cups kale (about 2 bunches), chopped

1/2 cup sun-dried tomatoes (I don't like them, so I used 1 fresh tomato, I could have used more)

1 medium onion, finely chopped

1 cup shiitake mushrooms, coarsely chopped

3 cloves garlic

water, as needed

1 T. no salt soup base or seasoning

1 cup canned, beans, no salt, any type, reserving liquid

1 1/2 T. of a sweet vinegar like raisin (I used red wine vinegar since that was all I had)

1 T. Dijon mustard

red pepper flakes, to taste

pasta sauce, as desired

1/4 cup any type of nut, chopped

 

In a large skillet, water saute the kale, tomatoes, onion, mushrooms, and garlic in a little water over medium heat for 5 minutes, adding water as needed so it doesn't scorch.  Add bean liquid, soup base, and enough water to keep from scorching.  Cover and steam for 10 minutes.  Add the beans, vinegar, mustard and res pepper flakes, then cook for 3 more minutes or until mushrooms are tender and liquid cooks out.

 

You can also top with some pasta sauce and a sprinkling of nuts. I used pecans. I will definitely make this meal again.

 

So . . . let me tell you abou these recipes and why they ended up on Neen's Bean's blog, posted by me . . . . I am not a traitor :)

Neen's Bean's was doing a health class the past seven weeks. A ton of people came who were interested in changing their diet and improving their workouts. I went for moral support for her and to have a good time. The classes were awesome. Along the way, I signed up for dr. Fuhrman's website. He has a fantastic recipe data base, including making desserts without white sugar. It's great! So for the last class, I made these two desserts and they were huge successes. There was not one piece of either one left. I personally prefer the Gingerbread Cake, however, the men seemed to prefer the Banana Cream Pie. Both were exceptional. Everyone wanted the recipe so I posted it on Neen's blog for the other people in the class. Neen's gave me privileges to post on her site because she is overwhelmed with recipes (from those in her class) she needs to type in, so I'm helping her. She's trying to collect a huge data base of recipes so we can have a variety of super healthy food to eat. I didn't even feel guilty when I ate these desserts. Turkey Legs loves the cake plain without anything on it. He has requested it as a snack on a winter hike he is going on. I don't mind because it's healthy enough to eat for breakfast or lunch or dinner . . . . .
Enjoy!
PS I did buy a Vita-Mix and it's the best appliance in the world!

Healthy Gingerbread Cake
Serves: 8
Preparation Time: 40 minutes

Ingredients:
2 cups whole wheat pastry flour
1 teaspoon baking powder
2 teaspoons baking soda
1/4 cup date sugar (substitution: puree twice as many dates)
1 cup pureed pineapple
1 banana, mashed
1 cup applesauce
2 teaspoons ground cinnamon
3 teaspoons ground ginger (I only used 1 teaspoon)
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup chopped walnuts
1/2 cup currants1 cup peeled and shredded carrots
1 cup peeled and shredded beets

BUTTERNUT LEMON SAUCE
1 medium butternut squash, peeled and cut in chunks
1/2 cup date sugar (substitution: puree twice as many dates)
1 cup carrot juice
1/4 cup lemon juice
2 teaspoons lemon zest
1/4 teaspoon lemon extract

MACADAMIA CREAM
1 1/3 cups macadamia nuts, unsalted
1 cup soy milk
2/3 cup pitted dates, preferably Medjool (soft and plump)

Instructions:
Preheat oven to 350 degrees. Mix flour, baking powder, and baking soda in a bowl. In a larger bowl, beat date sugar, pineapple, mashed banana, and applesauce together. Stir in spices. Add the flour mixture along with the chopped walnuts and currants. Now, add the shredded carrots and beets. Mix well. Spread in a nonstick 9 X 9 inch baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Serve with Warm Butternut Lemon Sauce and Macadamia Cream.

BUTTERNUT LEMON SAUCE - Cover and simmer squash and date sugar in carrot juice about 15 minutes or until tender. Puree squash with carrot juice, then add lemon, lemon zest, and lemon extract. Keep warm and drench warm cake with it.

MACADAMIA CREAM - In Vita-Mix, Blendtech, or other powerful blender blend all ingredients together until smooth and creamy. Place dollop over sauce drenched cake.source: http://www.drfuhrman.com/

Banana Cream Pie

This is so yummy! For the raw tahini I blended in sesame seeds. I don't have the medjool dates, so I added twice as many pitted dates. This may be a little too sweet, but everyone liked it. Enjoy!
Serves: 8
Preparation Time: 30 minutes
Ingredients:

CRUST
1 cup oats
1/2 cup unsweetened soy milk
3 tablespoons raw tahini1 very ripe banana

FILLING
2 very ripe large bananas
1/2 cup unsweetened vanilla soy milk
12-15 medjool dates
1/2 avocado, peeled and pitted
4 large romaine lettuce leaves (or other lettuce)
1 tablespoon ground flax seed (optional)
1 teaspoon raw sunflower seeds (optional)
1 teaspoon unhulled sesame seeds (optional)
1 teaspoon chopped walnuts
1/2 teaspoon vanilla extract

CREAM TOPPING
1/2 cups raw cashews
3/4 cup unsweetened vanilla soy milk
8 medjool dates
unhulled sesame seeds (optional)

Instructions:
Preheat oven to 350 degrees.

CRUST: Blend oats into a flour. Blend banana. In a bowl, thoroughly combine blended oats, banana, tahini, and soy milk. Spread dough in a glass pie dish until bottom and sides are covered. Bake for 10 minutes, then remove and cool.

FILLING: Blend all ingredients in a high-powered blender. Spoon mixture into pie crust and bake for 40 minutes. Let cool.

CREAM TOPPING: Blend cashews, soy milk, and dates together in a high-powered blender. Spoon over entire surface. If desired, sprinkle with sesame seeds. Refrigerate.source: http://www.drfuhrman.com/

**I made this again and it tastes even better if you put bananas on the bottom of the pan then add the filling. I also used almond extract instead of vanilla for the cashew topping and it was fantastic!

Tofu Nuggets

One 16 ounce tub of extra firm tofu
1 tablespoon light olive oil
2 tablespoons cornmeal
2 tablespoons whole wheat flour
1/2 tsp. seasoned salt (optional)
1 tablespoon nutritional yeast
Quick Tartar sauce or prepared marinara
bbq sauce or teriyaki sauce
 
Preheat oven to 425 degrees. Lightly oil baking sheet.
Cut tofu into 1/2" thick slices crosswise to get 6 slabs.  Blot well between clean tea towels or several layers of paper towels.  Cut each slab crosswise into 4 sections to get 1/2 x 2" nuggets.  In a large bowl, genlty toss tofu with with oil (or spray with olive oil cooking spray). Combine the remaining ingredients in a large plastic freezer bag or produce bag and shake to combine.  Add the tofu and shake gently until evenly coated. Arrange in a single lalyer in the prepared pan.  Bake 15 minutes, then turn carefully and bake another 10 minutes, or until golden and firm. Serve with sauces.
 
Quick Tartar Sauce
1/2 cup soy mayonnaise
1 tablespoon pickle relish
1 to 2 teaspoons prepared mustard
 
Combine ingredients in a bowl and stir together until well blended.

Vegetarian Family Cookbook

Apple Strudel

I just came across a great apple dessert from Dr. Fuhrman. I wasn't really sure if it would be that good as I was making it, but it was fantastic. I ate half the pan! The great thing is that it has absolutely zero sugar! It filled my house with such a nice smell as well. I love guilt free desserts! Enjoy!

1/4 cup apple juice (I didn't have apple juice so I used pineapple, it was great)
3/4 teaspoon vanilla
1 teaspoon cinnamon
1 egg white
1/4 cup vanilla soy milk or milk or whatever you use (I jused unsweetened, plain vanilla soy)
3 apples, peeled and chopped (I didn't peel, too lazy)
1/4 cup raisins (dates could be used, I didn't use anything since my husband is anti-raisin)
1/2 cup rolled oats or oatmeal flakes (I'm going to use more next time, they were so good)

Mix together the juice, vanilla, cinnamon, egg white and soy milk.
Stir in the apples, raisins, and oats.
Pour into an 8x8 inch baking dish. Bake uncovered for one hour.

My recommendation is to double the recipe. A single recipe won't be enough!
I might also cover it with foil since I want it a little less crispy. Either way is delicious!
Bon Appetit

Ratatouille

Ratatouille means "stew" or "soup" in French. I love this combination. It also reminds me of the fun movie "Ratatouille." Like the rat Remy, I hope fireworks shoot off when you taste the wonderful combination of these veggies!

1 large eggplant
2 medium zucchini
1 large onion
1 green pepper
1 whole clove fresh garlic
2 tablespoons olive oil (broth or water made be used)
3 fresh, ripe tomatoes, chopped or
5 tablespoons tomato paste and
3 tablespoons water
1 teaspoon salt (optional)
1/8 teaspoon pepper
1/2 teaspoon basil
1/2 teaspoon oregano

Dice eggplant into 1" cubes and slice succhini in 1/2" rounds. Chop onion coarsely and cut green pepper into squares. Use a heavy-bottomed saucepan with a lid. Saute the onion, garlic, and green pepper until they are soft; stir in eggplant and zucchini and saute a few minutes more. Crush garlic clove with a fork. Add tomato and seasonings. Cover and simmer gently for about 30 minutes or until all the vegetables are well cooked. Uncover and turn the heat up to evaporate some of the liquid, stirring as necessary. Serves 6 to 8.

Variations:
Imam Bayildi: Preheat oven to 350 degrees. Add a large potato cut in chunks, some sliced mushrooms if you wish, and a cup of broth or water. Instead of simmering on top of the stove, bake in a covered dish for 45 minutes.

Gvetch: Include not only potato chunks and sliced mushrooms, but also 4 carrots sliced in rounds and the juice of 1 lemon. Use only 2 tablespoons water instead of a whole cup and bake as for Imam Bayildi.