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Recipes for Winter Menu Plan
(7 of 8)
1/3 cup ground almonds
(in blender or food
processor)
2/3 cup whole wheat
pastry flour
3 Tablespoons
maple syrup
1/2 teaspoon vanilla
2 1/2 Tablespoons water
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Mix dry ingredients in food processor. Mix wet ingredients
in a bowl.
Combine wet and dry ingredients and mix together well.
Pat into oiled pie pan.
(See Filling, next)
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Filling:
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2 cups pumpkin, pureed
1 1/2 cups soymilk
1/3 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon allspice
1/8 teaspoon clove powder
3 Tablespoons oat flour,
toasted in dry pan
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Preheat oven to 350°.
Mix all ingredients together well or blend in food
processor.
Put into pie crust and bake for 40 minutes.
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Butternut Bisque—Serves 6
1 medium butternut
squash, washed
thoroughly
5 cups water
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon
coriander powder
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
6 Tablespoons yogurt
1/2 cup chopped, toasted
almonds for garnish
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Cut butternut squash in half, scoop out seeds and cut into
1-inch cubes.
Place in soup pot with water, salt, and spices.
Bring to a boil and simmer covered until you can pierce the
pieces easily with a fork, about 30 minutes.
Puree in blender or food processor, adjust seasoning, and
serve with a Tablespoon of yogurt in each cup and a sprinkle
of chopped toasted almonds.
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Norimaki Sushi—Serves 4–6
4 green onions
1 medium carrot,
cut into 4 strips
4 sheets of nori seaweed
2 cups pressure cooked
brown rice,
or 1 cup
rice overcooked with
3 cups water
2 dill pickles,
cut into strips
wasabi (Japanese
horseradish) to taste
shoyu (natural soy
sauce) to taste
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Bring a little water to a boil in a small pot and quickly
blanche green onion and carrot strip.
If you can, find toasted nori in your local health food
store or Oriental market. If not, toast each sheet by holding
over a flame or baking it in the oven or toaster oven for 2
minutes at 250°.
Place a nori sheet on a counter or sushi mat and spread
about 1/3 cup of rice on it starting closest to you and leaving
about 1/4 of the nori at the bottom. Make sure the rice is
spread out evenly and reaches the edges of the nori on both
sides. |
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