McDougall Cookbooks

[Guest guest]

Well, in case anyone didn't know, since we only received *three*

reminders from ONElist (for reasons unknown), the " Cookbook of the Week "

for the next 2 weeks is/are any and all by Dr. John A. McDougall. These

include:

 

The McDougall Plan

The McDougall Program – 12 Weeks to Dynamic Health, 1990

McDougall’s Medicine – A Challenging Second Opinion

The McDougall Health Supporting Cookbooks, Vols. I & II

The New McDougall Cookbook, 1993

The McDougall Program for Maximum Weight Loss, 1994

The McDougall Program for a Healthy Heart

The McDougall Quick & Easy Cookbook, 1997

The McDougall Program for Women, 1999

 

Since Dr. McDougall has several books and also because I know there

are many vegans and those following a low fat diet (including McDougall)

on the list, I thought we should spend two weeks on these books.

 

For those not familiar with Dr. McDougall, basically, the

“McDougall Plan” is a very low fat, starch-based, vegan diet. Dr.

McDougall runs an in-patient program at St. Helena Hospital in Santa

Rosa, California. He also has his own line of food products –

“McDougall’s Right Foods”, featuring prepackaged healthy instant meals.

His wife, Mary, teaches healthy cooking and develops many of the recipes

featured in Dr. McDougall’s books. She is listed as a co-author on most

of them.

[Guest guest]

> McDougall’s Medicine – A Challenging Second Opinion

 

** Stay away from this book because it is quite old (1986) and the medical

observations, opinions and recommendations are no longer valid. It amazes

me that it is still in print. No respectable library would have it in

their collection. But, from our perspective, I don't think it has any

recipes in it.

 

I have a very large collection of McDougall recipes and am always eager to

add to that collection. If I were perfect, I would always be eating

McDougall style with a container of fatfree yogurt on the side.

 

Here are a few of my favorites:

 

Mexican Layered Casserole

Dijon Mushroom Potatoes

Hot And Sour Soup

 

Kathleen

 

* Exported from MasterCook *

 

Mexican Layered Casserole

 

Recipe By : McDougall Program for a Healthy Heart

Serving Size : 8 Preparation Time :0:30

Categories : Main Dishes, Vegetarian Mexican

Beans And Legumes Mcdougall

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup water

1 each onion -- chopped

1 each green bell pepper -- chopped

1 clove garlic -- minced

15 ounces kidney beans, canned -- drained and rinsed

15 ounces black beans, canned -- drained and rinsed

1 1/2 cups frozen corn kernels

1 1/2 cups cooked brown rice

1 1/2 cups tomato sauce

4 ounces chopped green chiles

2 teaspoons chili powder

2 teaspoons ground cumin

4 cups enchilada sauce

12 each corn tortillas (soft)

4 each green onions -- finely chopped

 

Place the water in a large pan with the onion, green pepper, and garlic.

Cook over medium heat, stirring frequently, until softened, about 5

minutes. Add the beans, corn, rice, tomato sauce, chilies, chili powder,

and cumin. Stir to mix, then cook over low heat until warmed through,

about 10 minutes. Remove from the heat and set aside.

 

Preheat the oven to 350 degrees.

 

Pour about 1/2 cup of the enchilada sauce into the bottom of a 13 x 9-inch

casserole dish and spread evenly over the bottom. Pour the rest of the

enchilada sauce into a bowl. Dip 4 of the tortillas, one at a time, into

the enchilada sauce, then layer them in the bottom of the casserole dish.

Spread half of the bean mixture over the tortillas. Repeat with the next 4

tortillas and the remaining mixture. Finish with the last 4 tortillas.

Pour the remaining enchilada sauce over the top and spread evenly.

Sprinkle with the chopped green onion. Cover and bake for 40 minutes.

Remove from the oven and let rest 5 minutes before serving. Serve with

salsa to spoon over the top, if desired.

 

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Nutr. Assoc. : 0 0 0 0 0 157 0 0 0 0 0 0 0 2883 0

 

* Exported from MasterCook *

 

Dijon Mushroom Potatoes

 

Recipe By : McDougall Program for Maximum Weight Loss

Serving Size : 4 Preparation Time :0:20

Categories : Main Dishes, Vegetarian Potatoes

Vegetables Quick

Mcdougall

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 medium baking potatoes -- scrubbed

3/4 cup water

1 each chopped onion

1/2 pound mushrooms -- sliced

1 each green bell pepper -- chopped

1 small carrot -- shredded

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 tablespoon cornstarch

freshly ground pepper

 

Preheat the oven to 350 degrees F. Prick potatoes in several places

with a fork. Bake for 1 hour or until tender, or microwave on high power

for 15 minutes, turning once. Let the potatoes rest while preparing the

sauce.

In a large saucepan place 1/4 cup of the water with the onion,

mushrooms, green pepper, and carrot. Cook, stirring, until the vegetables

are tender, adding a little more water if necessary.

Meanwhile, combine the remaining ingredients in a bowl. Stir into the

vegetable mixture and cook, stirring, until thickened.

Serve the potatoes hot, passing the sauce separately.

 

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* Exported from MasterCook *

 

Hot And Sour Soup

 

Recipe By : The McDougall Newsletter, Jan-Feb, 1998

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables Soyfoods

Soups And Stews Mcdougall

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 quart water

1 quart vegetable broth

1 red bell pepper -- chopped

1 onion -- sliced

1 1/2 cups sliced fresh mushrooms

1/2 cup sliced carrots

1 teaspoon minced fresh ginger

1/2 teaspoon minced fresh garlic

1 1/2 cups thinly sliced Napa cabbage

1 1/2 cups snow peas -- cut in half

10 1/2 ounces extra firm lite silken tofu -- cubed

1/2 cup cornstarch

1/2 cup rice vinegar

1/2 cup soy sauce

1/4 teaspoon black pepper

1/8 teaspoon white pepper

1/8 teaspoon crushed red pepper

1 dash sesame oil

4 green onions -- sliced

2 tablespoons chopped cilantro

 

Servings 6-8. Preparation Time: 30 minutes. Cooking Time: 17 minutes.

Resting Time: 2 minutes

Place the water, vegetable broth, bell pepper, onion, mushrooms, carrots,

ginger and garlic in a large pot. Bring to a boil, cover and cook over

medium heat for 15 minutes. Add cabbage, snow peas and tofu. Cook for 5

minutes longer.

 

Meanwhile, mix the remaining ingredients, except the green onions and

cilantro, in a bowl. Add to soup, stirring constantly until thickened and

clear. Add green onions and cilantro. Mix well. Remove from heat and let

rest for 2 minutes before serving.

 

 

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 26086 20130 2415 0 32837 0 0 0 0 0 0 0 0 0