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| ||Seasonal Menu Plans: Summer 4-Day Menu Plan||
1/8 teaspoon vanilla extract
This is a healthy, milk-free, sweet breakfast corn bread.
For a richer, spicier, milkier bread, see the ?Rich Jalapeño
Corn Bread? recipe from Fast Vegetarian Feasts by Martha
Rose Shulman in the Autumn recipes.
Preheat oven to 350°.
Mix flour, cornmeal, baking powder, salt, and sunflower
seeds in a bowl.
In a separate bowl, beat soymilk, water, corn oil, maple
syrup, and vanilla together using a whisk.
Combine wet and dry ingredients. Stir a few times.
Do not stir too much or the dough will become tough.
Pour into oiled loaf pan and bake at 350° for 45 minutes
to 1 hour. Check with a toothpick; when it comes out clean,
the bread is done.
Peanut-Apple Butter ?Makes 1 cup
3/4 cup apple butter
or apple sauce
1/4 cup peanut butter
Blend together until smooth.
Mexican Salad Bowl ?Serves 6
3 Tablespoons fresh
2 teaspoons mustard
1 Tablespoon ume
vinegar (or apple cider
and sea salt) or to taste
3 Tablespoons tahini
4 Tablespoons water
2 heads butter or other
green lettuce, shredded
2 green onions,
1 cucumber, grated
1 small bunch red
4 cups cooked
minced cilantro or
1 teaspoon ground
Blend lemon juice, mustard, vinegar, tahini, and water
together to make the dressing. (For a more Mexican
dressing, use 3 Tablespoons salsa, 1 Tablespoon sesame oil,
and 1/2 teaspoon salt or 1 teaspoon tamari.) Assemble all
other ingredients in salad bowl and toss with dressing.
Baked Dill Salmon ?Makes 6
2 Tablespoons soy sauce
2 Tablespoons lemon juice
6 salmon fillets
6 lemon slices
6 tomato slices
6 sprigs of fresh dill
Preheat oven to 375°.
Mix together soy sauce and lemon juice, and dip salmon
fillets in mixture to coat both sides. Place the fillets in a
large baking dish; place a lemon slice, a tomato slice, and a
sprig of dill on top and then cover with lid or foil. Bake
about 20 minutes.