The first 2 recipes in this month’s newsletter are from a website by Marla Erickson called Marla’s Marvelous Meals. All of the recipes are McDougall style, they are very creative, most are easy to prepare, and there is a wide variety to choose from. Visit this website at http://www.vegsource.com/marla/. Marla adds new recipes all the time, so visit often.
Sweet Corn Tomalito
Mary made this for her family last week to rave reviews!
A sweet corn pudding that tastes just like the one they serve at Chevy's Mexican restaurants, but without the fat and dairy.
Preparation Time: 10 minutes
cups frozen corn kernels, thawed, divided in half
Blend 3 cups corn kernels with the soymilk until smooth. In a large bowl, combine dry ingredients. Add pureed corn and remaining 3 cups whole corn kernels and mix well. Pour into a rectangular loaf pan, cover tightly with plastic wrap, and place in steamer for 1 hour. Serve warm, scooping portions with a large spoon or ice cream scoop.
Vegetable Udon Soup
Preparation Time: 30 minutes
ounce dried shiitake mushrooms
a small bowl, pour boiling water over dried mushrooms and let soak for
15 minutes. Drain and chop, reserving liquid.
Barbecued Bean Sauce
This is delicious over baked potatoes, on top of brown rice, stuffed into pita bread or just in a bowl by itself.
Preparation Time: 10
1 onion, chopped
Place the onion, garlic and water in a large pot. Cook, stirring occasionally for 5 minutes. Add tomatoes and seasonings. Mix well, then add the remaining ingredients. Cook, stirring occasionally for 15 minutes.
Curried Yam Stew
This one pot meal contains many of my favorite foods; garbanzos, spinach and yams. It is easy to prepare, cooks quickly and tastes delicious.
Preparation Time: 15
4 cups peeled and diced
Place the yams, tomatoes, garbanzo beans and broth in a large pot. Bring to a boil, reduce heat, cover and cook, stirring occasionally for 15 minutes, until yams are just tender. Add the remaining ingredients, except for the spinach leaves and mix well. Place the spinach leaves on top of the stew, cover and steam for 1 minute or so, then stir the leaves into the stew. Continue to cook, stirring frequently for 4 minutes longer. Serve at once.
Baked Mexican Pasta
This recipe first appeared in the newsletter 2 years ago. Mary has been working with brown rice pasta lately and adapted the recipe to use with Tinkyada, a delicious, healthy alternative to wheat pasta. Tinkyada brown rice pasta tastes wonderful and can be substituted for wheat pasta in almost all recipes. If you are going to use brown rice pasta in lasagna, it will need to be cooked before using in the recipe. It takes most varieties of Tinkyada brown rice pasta about 13-15 minutes to cook to al dente.
Preparation Time: 15
8 ounces Tinkyada brown
rice penne pasta
Place a large pot of water on to boil and cook pasta according to package directions, just until barely tender. Drain and set aside.
Preheat oven to 350 degrees.
Place the water in a large non-stick pan. Add the onions and garlic. Cook, stirring occasionally until softened, about 5 minutes. Add the green chilies, mix well, then stir in the chipotle powder. Add the tomatoes, beans and enchilada sauce. Mix well and cook, stirring occasionally, for 10 minutes. Add the cooked pasta and mix well. Ladle mixture into a covered casserole dish. Sprinkle with the soy cheese, if desired. Bake covered for 30 minutes.
Preparation Time: 30
1 cup uncooked brown
Place the rice and boiling water in a bowl. Cover and let stand for 20 minutes, while preparing the remaining ingredients. Drain off water and set aside.
Heat the vegetable broth to boiling. Place ⅓ cup of the vegetable broth in a large slope-sided sauté pan (or use a wok). Add onion and garlic. Cook and stir over medium heat for about 2 minutes until onion softens slightly. Add peppers, lima beans and tomatoes. Cook and stir for another 3 minutes. Add the remaining hot vegetable broth and the drained rice. Stir in the oregano, salt, red pepper flakes and saffron threads. Bring to a boil, reduce heat , cover and cook for 30 minutes. Add artichokes and peas. Mix well, remove from heat, cover and let rest for 5 minutes before serving.