and a few more recipes....

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Tofu Salad

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 tablespoons toasted sesame seeds

1 cup chopped celery

1/2 cup minced onion

1/4 cup nutritional yeast

1 1/2 teaspoons dried dill

1/2 teaspoon garlic granules

3 cups mashed firm tofu

1/2 cup chopped fresh parsley

2 tablespoons rice vinegar

2 tablespoons flax oil

1 tablespoon spicy mustard

2 tablespoons soy sauce

Salt and pepper -- to taste

 

Don't stop with tofu salad sandwiches-try this stuffed in fresh tomatoes.

 

In a medium mixing bowl, add the sesame seeds, celery, onion, nutritional

yeast, dill, garlic, and 2 cups of the mashed tofu.

 

In a food processor, blend together the remaining 1 cup of mashed tofu with

the parsley, rice vinegar, flax oil, mustard, and soy sauce. Add this pureed

mixture to the mixing bowl, and stir until everything is well blended. Add

salt and pepper to taste.

 

Per 1/3 cup: Calories 109, Protein 7 g, Fat 7 g, Carbohydrates 5 g, Fiber 1

g

 

Source:

" Flax The Super Food (ISBN 1-57067-099-4) "

Copyright:

" 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown "

Yield:

" 3 1/2 cups "

 

 

 

Blueberry Bread

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup fresh lemon juice

1/4 cup canola oil

1 cup sugar

1 teaspoon vanilla

3/4 cup soymilk

1/2 cup ground flaxseeds

2 cups unbleached white flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup fresh or frozen/thawed blueberries

 

Yield: 10 to 12 slices

This works equally well with either fresh or frozen blueberries. Fold in 1/2

cup chopped walnuts with the blueberries to make a rich dessert bread.

 

Preheat the oven to 350F.

 

In a medium mixing bowl, stir the lemon juice, oil, sugar, vanilla, and

soymilk with a whisk. Add the flaxseeds. Sift in the flour, baking powder,

and soda. Stir well and add the blueberries. Mix gently with only a few

strokes. Pour the batter into a lightly oiled bread pan. Bake for 45 to 55

minutes. It will take longer to bake if your blueberries are not fresh.

 

Let cool before slicing.

 

Per slice: Calories 219, Protein 4 g, Fat 8 g, Carbohydrates 36 g, Fiber 2 g

 

Source:

" Flax The Super Food (ISBN 1-57067-099-4) "

Copyright:

" 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown "

Yield:

" 10 slices "

 

 

 

French Toast

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup soymilk

1/4 cup nutritional yeast flakes

1 tablespoon ground flaxseeds blended with 1/3 cup

water

1/8 teaspoon salt

1/8 teaspoon cinnamon

6 slices whole wheat bread

 

The combination of ground flaxseeds and nutritional yeast flakes makes the

perfect egg substitute for this breakfast favorite.

 

In a medium mixing bowl, whip the soymilk, nutritional yeast, ground

flaxseed and water mixture, salt, and cinnamon.

 

Dip the each slice of bread into the soymilk mixture. Turn over with a fork

so both sides are saturated. In a lightly oiled skillet, cook 3 minutes on

each side. Serve with maple syrup.

 

Per slice: Calories 81, Protein 5 g, Fat 2 g, Carbohydrates 11 g, Fiber 3 g

 

Source:

" Flax The Super Food (ISBN 1-57067-099-4) "

Copyright:

" 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown "

Yield:

" 6 slices "

 

 

 

Potato And Green Bean " Chatt " - TNT

 

Recipe By :Sunset Magazine, May 1989

Serving Size : 6 Preparation Time :0:00

Categories : Low-Fat Potatoes

 

Amount Measure Ingredient -- Preparation Method

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1/2 pound fresh green beans -- ends trimmed

6 medium red potatoes -- (2 to 2 1/2 pounds)

1/2 teaspoon ground coriander

1 teaspoon mustard seeds -- crushed

1/3 cup hot water

1/3 cup chopped fresh mint leaves

-- I used less mint - half

1/4 cup thinly sliced green onions

1/4 cup lemon juice -- (1 lemon)

-- I used 3 small lemons

salt

fresh mint sprigs

POTATO CHATT MASALA:

MIX TOGETHER:

1 teaspoon ground cumin

1/2 teaspoon cayenne -- to 3/4 t.

-- or to taste

-- see my notes

1/2 teaspoon pepper

 

In a 5- to 6-quart pan, bring about 3 quarts water to boiling. Add [whole]

beans and cook, uncovered, until tender to the bite, about 5 minutes. Lift

out beans with tongs and immerse in cold water.

 

Add potatoes to the boiling water [i cut into chunks first and when done,

then cut into 1-inch cubes] and simmer, uncovered, until tender when

pierced with a knife, 25 to 30 minutes. Drain; let cool. Cut potatoes into

1-inch cubes and place in a large bowl.

 

Mix Chatt Masala, coriander, mustard seeds and hot water. Pour over

potatoes; mix lightly and let stand about 15 minutes, stirring occasionally.

 

Drain beans and cut into 1 1/2-inch lengths. To potatoes, add beans,

chopped mint, onion, lemon juice, and salt to taste. Mix gently and pour

into a shallow bowl. If made ahead, cover and chill up to 4 hours. Garnish

with mint springs.

 

Potato Chatt Masala: Mix 1 teaspoon ground cumin, 1/2 to 3/4 teaspoon

cayenne (or to taste) and 1/2 teaspoon pepper.

 

Found this printed in 8/21/01 Oregonian FoodDay.

 

Calories: 152 (10% from protein, 87% from carbohydrate, 3% from fat)

Protein: 3.8 grams Total fat: 0.5 gram Saturated fat: 0.1 gram Cholesterol:

0 Sodium: 14 mg Carbohydrate: 34.4 grams Dietary fiber: 4.2 grams

Exchanges: 1/2 vegetable, 1 starch

 

 

 

Orange Sesame Dressing

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons toasted sesame seeds

3 cloves garlic -- minced

1/4 cup flax oil

1 tablespoon tamari

2/3 cup fresh orange juice

1 tablespoon rice vinegar

 

This dressing is a light, fresh topping for mesclun greens. For an unusual

twist, try it over baked sweet potatoes. If You don't have toasted sesame

seeds, roast them lightly in a dry skillet until just starting to brown.

 

Place all the ingredients in a blender, and process until smooth.

 

Per tablespoon: Calories 34, Protein 0 g, Fat 3 g, Carbohydrates 1 g,

Fiber 0 g

 

Source:

" Flax The Super Food (ISBN 1-57067-099-4) "

Copyright:

" 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown "

Yield:

" 1 1/4 cups "