Recipes From Old New York Times Article

[Guest guest]

I just found an old article from the New York Times about a restaurant

that makes non-cooked food. I thought it was timely with all the Y2K

scare stuff going on. Here are the recipes for food that does not need

to be cooked at all:

 

* Exported from MasterCook *

 

Kush

 

Recipe By : The Delights of The Garden Restaurant

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 1/2 cups dry bulgur

1 tbsp curry powder

2 tsp garlic powder

1/4 cup tamari soy sauce

1 1/4 cups spring water

1/2 cup extra-virgin olive oil

1/4 lb carrots -- grated (1 cup)

1/2 head cauliflower -- finely chopped

1 small red onion -- diced

1 green pepper -- diced

 

Put the bulgur into a container and add the spices.

 

Blend the tamari into the mixture with a large spoon. Add enough water

to provide about 1/4 " layer of water on top of bulgur mixture. Stir

well, and pat the mixture down evenly so that the kush will be evenly

soaked.

 

Cover, and let sit for 25-30 minutes.

 

After soaking, add the oil and stir. Then add the vegetables and stir.

 

Approx nutritional analysis per serving: 605 calorie,; 30g fat, 0 mg

chol, 1,055 mg sodium, 15g protein, 80g carbo.

 

Note: Using warm water allows the kush to be made more quickly. But kush

made with warm water must be refrigerated; it will spoil more quickly

than kush made with cold water.

 

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NOTES : From New York Times, April 19, 1995, p. C3

 

* Exported from MasterCook *

 

Veggie Tuna

 

Recipe By : The Delights of the Garden Restaurant

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

5 lb carrots

2 stalks celery -- chopped

1 small red onion -- diced

1 small green pepper -- optional

1/2 cup eggless mayonnaise

2 tbsp tamari soy sauce

1 tbsp sea salt or salt substitute

2 tbsp kelp seasoning

 

Juice carrots in an electric juicer, reserving the pulp.

 

Add the pulp of the carrots to the celery, onion and green pepper, if

used.

 

Mix the eggless mayonnaise into the carrot-pulp mixture.

 

Next, mix in the tamari, sea salt and kelp.

 

Yield: 4 servings

 

Approx nutritional analysis per serving: 415 calories, 15g fat, 6mg

chol, 2,570mg sodium, 8g protein, 65g carbo

 

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NOTES : From New York Times, April 19, 1995, p. C3

 

* Exported from MasterCook *

 

Apple Pie

 

Recipe By : The Delights of The Garden Restaurant

Serving Size : 10 Preparation Time :0:00

Categories : Dessert Fruit

 

Amount Measure Ingredient -- Preparation Method

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

5 medium golden delicious apples

1 tsp apple pie spice

3 tbsp lemon juice

1 cup dried pineapple chunks

1 9 inch pie crust -- recipe included

1/4 cup banana chips

1/4 cup raisins

1/4 cup papaya -- chopped

Baturi's " Perfect " Pie Shell:

2 cups unsweetened banana chips

1 cup dried pineapple

1 cup pitted dates -- chopped

 

For the crust: In a food processor, process banana chips until they are

of a flour-like consistency.

 

Add the dried pineapple and chopped dates. Process all of the

ingredients until they begin to combine and ball up.

 

Spread mixture into a 9 " pie pan. Press dough out until it is evenly

distributed in the pan. Edges may be fluted if desired.

 

Approx nutritional analysis per serving: 235 calories, 10g fat, 0mg

chol, 3mg sodium, 2g protein, 40g carbo

 

For the pie: Remove the skin and core from 4 apples. Cut these apples

into chunks, and place in food processor with the S-blade.

 

Add apple pie spice, lemon juice and pineapple chunks. Process until

smooth.

 

Take the remaining apple and cut into small pieces to be placed on the

bottom of the pie.

 

Once mixture is smooth, pour over chopped apples into pie shell, and

top, if desired, with crushed banana chips, raisins and papaya.

 

Approx nutritional analysis per serving: 115 calories, 2g fat, 0mg chol,

3mg sodium, 1g protein, 30g carbo.

 

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NOTES : From New York Times, April 19, 1995, p. C3

 

* Exported from MasterCook *

 

Eggless Mayonnaise

 

Recipe By : The Delights of the Garden Restaurant

Serving Size : 18 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1 cup almond milk -- or unflavored soy mi

1 tbsp onion powder

1 tbsp sea salt or salt substitute

2 tbsp honey

juice of 1 lemon

2 cups oil (corn, canola or safflower)

 

Put the almond milk or soy milk in a food processor, and add the onion

powder, sea salt, honey and lemon juice.

 

Process with the S-blade or whisk attachment for 30 seconds as you

slowly add the oil. The mixture will begin to thicken.

 

Longer processing will result in thicker mayonnaise.

 

Makes 3 cups.

 

Approx nutritional analysis per 2 tbsp serving: 160 calories, 15g fat,

0mg chol, 255mg sodium, 0g protein, 3g carbo.

 

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NOTES : From New York Times, April 19, 1995, p. C3

 

RisaG