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Breakfast
Country French Toast
Servings: 8
Preparation Time: 5 minutes
Cooking Time: 10 minutes
- 8 slices bread
- 1/4 cup raw cashews
- 1 cup water
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1/8 teaspoon cinnamon
- 1/16 teaspoon turmeric
Blend cashews with 1/4 cup of water first. Then add remaining ingredients except the bread and process until very smooth.
Transfer to a large bowl. Dip slices of bread into the mixture to coat both sides well. Cook on a dry non-stick griddle until brown on both sides. Serve with maple syrup, applesauce or fruit.
Lunch
Blanco Fiesta Sandwiches
Servings: 4
Preparation Time: 10 minutes
Cooking Time: none
- 1 15-ounce can white beans, drained and rinsed
- 1/4 cup chopped green onions
- 1/4 cup parsley
- 1/4 cup cilantro
- 1/2 teaspoon bottled minced garlic
- 2 tablespoons lemon juice
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- dash or two Tabasco sauce
Place all ingredients in a food processor and process until smooth. Spread on bread, add lettuce and tomatoes, close up and eat.
Dinner
Farmhouse Salad
Servings: 2
Preparation Time: 10 minutes
Cooking Time: none
- 2 tomatoes
- 1 seedless cucumber, unpeeled
- 1 yellow, red, or orange bell pepper
- 4 chopped green onions
- 1/8 cup chopped, fresh basil leaves
- 1 tablespoon capers
- 1/2 cup oil-free Italian dressing
- 3 cups oil-free French-style bread chunks
Cut tomatoes, cucumbers and bell pepper into bite-sized pieces. Place in large bowl. Stir in remaining ingredients except for bread and toss gently to coat with dressing. Add bread chunks and mix again.
Italian Pasta Marinara
About 15 minutes before serving, drop 1/2 to 1 pound of spaghetti noodles into 4 quarts boiling water. Cook until tender, about 10 minutes. Serve the sauce over the noodles.
Servings: 4-6
Preparation Time: 10 minutes
Cooking Time: 1 hour
- 1/2 cup water
- 1 onion, finely chopped
- 1/2 pound mushrooms, cleaned and finely chopped (use food processor, if desired)
- 1-2 teaspoons crushed, bottled garlic
- 1 15-ounce can chopped tomatoes
- 1 8-ounce can tomato sauce
- 1 15-16 ounce can crushed tomatoes
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 tablespoons parsley flakes
Sauté onions, mushrooms and garlic in the water for 10 minutes. Add remaining ingredients. Simmer over low heat 1 hour until sauce thickens. Do not cover.
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