This is a
delicious variation on the Thai Green Curry Rice
from last month’s newsletter.
Print out the
recipe from last month and make these
In place of the ½
cup soy sauce, use only 1 tablespoon. Mix 1 ½
teaspoons of coconut extract into 1 ½ cups rice
or almond milk, and stir this into the vegetable
mixture. Use cooked Thai purple rice in place
of the cooked brown rice. All other ingredients
remain the same.
Coconut extract in
rice or almond milk makes a wonderful
substitution for coconut milk in recipes.
Contributed by Mika Thieme, Dublin, OH
Mika is the
girlfriend of our youngest son, Craig. They
spent the holiday season with us in Santa Rosa
and they prepared this delicious, slightly
curried, dish for us one evening. We loved it
and are sure you will too.
Cooking Time: 15 minutes
¼ cup water
1-2 zucchini, diced
1 carrot, grated
2 shallots, diced
3 cups vegetable broth
1 cup orzo
pinch of curry powder
pinch of salt
several twists of freshly ground pepper
¼ cup soy parmesan cheese
Place the water in
a large non-stick frying pan. Add the zucchini,
carrot and shallots. Cook, stirring
occasionally until softened, about 4-5 minutes.
Add the vegetable broth and bring to a boil.
Stir in the orzo and curry powder. Cook until
orzo is tender, about 5-6 minutes. Stir in the
salt, pepper and soy parmesan. Cook for another
minute and serve hot.
Hint: One of the
best tasting soy parmesan cheese substitutes on
the market is made by The Vegetarian Express.
It is called Parma Zaan Sprinkles. Go to
thevegetarianexpress.com or call 734-355-3593
for more information.
I got this recipe
from my sister, Carol Van Elderen, who lives in
Michigan. She found it on a supermarket card
and modified it slightly. Maybe this is a sign
that people are changing the kinds of foods that
they eat. This is great on a bun with all the
usual trimmings, or try it ladled over the bun
and eat it with a fork.
10 minutes (need cooked rice)
Cooking time: 15 minutes
1 onion, chopped
1 bell pepper, chopped
¼ cup vegetable broth
3 cups cooked brown rice
2 15 ounce cans pinto beans, undrained
¾ cup fat-free barbecue sauce
1 ½ tablespoons chili powder
whole wheat buns
Place the onion
and bell pepper in a non-stick pan with the
vegetable broth. Cook, stirring occasionally
until vegetables soften slightly, about 3
minutes. Add remaining ingredients (except the
buns) and cook for about 12 minutes, until well
Hints: There are
many delicious barbecue sauces on the market
shelves these days. Choose one without oil and
preferably without high fructose corn syrup.
Use another kind of bean to vary the recipe, or
maybe one can each of pinto and black or white.
There are several manufacturers that make frozen
cooked whole grain brown rice that reheats in
the microwave in 3 minutes. Trader Joe’s stocks
one brand and Whole Foods also carries another
brand. Look for these items in the frozen food
Contributed by Sandie, Salt Lake City, UT
I saw this recipe
on our bulletin board a couple of months ago and
it sounded so interesting that I had to try it.
We have made it several times in the past few
months and enjoyed it very much. It is very
easy to make and it cooks in the crockpot so it
is easy to cook too!
Cooking Time: 6-8 hours on LOW
4 cups thinly
sliced potatoes (use a Mandolin for best
2-3 cups of pizza toppings
sliced bell peppers
sliced water-packed artichoke hearts
sliced black olives
2 15 ounce cans fat-free pizza sauce or Marinara
¼ cup water
Mix the water into
the sauce and set aside.
Place 2 cups of
the potatoes in the bottom of the crockpot.
Layer all of the toppings that you choose to
include over the potatoes. Cover with half of
the sauce. Layer on the remaining 2 cups of
potatoes and finish with the sauce. Cover and
cook on low for 6-8 hours.
Greta’s Gingersnaps with a Twist
Contributed by Greta Weingast, Silverdale, WA
In a medium
2 cups whole wheat pastry flour
teaspoon ginger (ground)
1 teaspoon cloves (ground)
1 teaspoon cinnamon (ground)
1/2 teaspoon salt
2 teaspoons baking soda
In a large bowl
1/4 cup + 2 tablespoons Wonderslim Fat & Egg
1 cup Sucanat
1/4 cup molasses ( Grandma’s is my favorite!)
Add the dry
ingredients to the wet and mix thoroughly.
Chill the dough before handling further.
Pre-heat oven to
350 degrees and line cookie sheet with parchment
paper or use a non stick pan.
Roll dough into
small (1") balls (a melon baller works good!)
sugar or Sucanat on a plate and roll the balls
Place 2 inches apart on the prepared cookie
sheet and bake at 350 for about 10 minutes
(cookies will puff and then collapse). Let rest
for a minute or 2 and remove to a cooling rack.
Makes about 3
Note from Greta:
This recipe originally came from Marge Solomon
via Marshall Soltz and I have modified it to be