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Recipes from the September 2007 Newsletter

Almond French Toast

This is a modified version of the French Toast that I have been making for many years. This one is even easier because you don’t have to make the cashew milk first, you can buy almond milk in aseptic packages in most supermarkets and natural food stores.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Servings: 12

2 cups almond milk
1 tablespoon brown sugar
⅛ teaspoon cinnamon
dash turmeric
12 slices whole wheat bread

Combine the almond milk with the brown sugar, cinnamon and turmeric. (Place in a blender jar and process briefly, use an immersion blender in a deep bowl, or place in a covered jar and shake well.) Dip slices of the bread into this mixture and brown on a medium-hot non-stick griddle. Serve with warmed maple syrup.

Spicy Moroccan Chickpeas

Since I really love garbanzo beans, I am always looking for new ways to enjoy them. I have been experimenting a lot with Middle Eastern flavors lately and this delicious stew is a delightful result. Serve this over whole wheat couscous or in a bowl by itself.

Preparation Time: 10 minutes
Cooking Time: 55 minutes
Servings: 6

1 ¾ cups vegetable broth
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon turmeric
¼ teaspoon black pepper
⅛ teaspoon cinnamon
⅛ teaspoon cayenne pepper
2 15 ounce cans garbanzo beans, drained and rinsed
1 15 ounce can fire roasted chopped tomatoes
1 tablespoon tomato paste
2 tablespoons fresh chopped cilantro
1 tablespoon lemon juice

Place ¼ cup of the broth in a large pot. Add the onions, celery, carrots and garlic. Cook, stirring frequently, for 5 minutes, until vegetables soften slightly. Stir in the spices and mix well. Add the remaining vegetable broth, the garbanzos, the tomatoes and tomato paste. Mix well, bring to a boil, reduce heat to low, cover and cook for 45 minutes, stirring occasionally. Add cilantro and lemon juice and cook for another minute to allow flavors to blend.

Sweet and Spicy Soba Noodle Stir-Fry
By Heather McDougall

Heather makes this delicious, yet easy to prepare, dish often for her family. It is a favorite with Jaysen and Ben, our grandsons, aged 3 ½ & 1.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Servings: 4

4 tablespoons Hoisin Sauce
4 tablespoons soy sauce
1 tablespoon Agave Nectar
1-2 teaspoons Sriracha Hot Chile Sauce
3 cloves crushed garlic
1 20-ounce package firm tofu cut into ½-inch cubes
1 onion, coarsely chopped
3 cups chopped vegetables of your choice (carrots, broccoli, red cabbage, snow peas)
12 ounces cooked buckwheat soba noodles, cut into 2-inch pieces
Toasted Sesame Seeds for garnish, optional

Mix first 5 ingredients together and toss with tofu and onions. Set aside. In a wok, on medium-high heat, add tofu and onion mixture with marinade. Stir-fry for 5 minutes, stirring frequently. Add vegetables and stir-fry for another 10 minutes. Turn off wok and add noodles. Stir to combine. Garnish with sesame seeds.

Hint: Cooked buckwheat soba noodles are available in some markets and natural food stores. These are a real time-saver if you can find them. If they are unavailable, use dry buckwheat soba noodles, about 6 ounces, and cook according to package directions.