Asian Bowl
November 2014      << Home             Printer Friendly PDF         Volume 13 Issue 11

Featured Recipes

By David Smith of South Lyon, MI


Dave says this makes a great hamburger substitute.  It makes a large amount so you can freeze the leftovers and use them later.


Preparation Time:  8 minutes
Cooking Time:  2 hours, 45 minutes
Servings:  variable, makes about 10 cups


3 cups millet
1 cup lentils
9 cups water
4 tablespoons basil
4 tablespoons poultry seasoning
4 tablespoons sage
1 onion, chopped


Place all ingredients in a large pot and bring to a boil, then reduce to simmer, and cook covered for about 40 minutes.  Place cooked contents onto large parchment paper lined baking sheet and spread evenly.  Bake in oven at 250 for about 2 hours.


Use the baked product as a hamburger substitute in chili, spaghetti sauce, or other hearty casseroles.





Most pesto recipes are filled with olive oil and nuts, but this recipe from my daughter-in-law, Mika McDougall, MD, leaves out all of the oil any only uses a few walnuts. This is delicious and so easy to make, and is an excellent topping for pasta, pizza, salad, or whatever you choose. It is a richer food because of the walnuts, but is used as a topping so the amount of fat per serving is acceptable for most people.


Preparation Time:  10 minutes
Cooking Time:  none
Servings:  6-8


1 box or bag of pre-washed baby arugula (usually 5-7 oz)
1 bunch of fresh basil (10-15 leaves)
2 cloves garlic
1/2 cup walnuts
1 lemon, juiced
1/3 cup water
salt and pepper to taste


Place all ingredients in a food processor and blend until smooth.


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