June 2016    
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Featured Recipes


VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, and a Certified Personal Chef through Wellness Forum Health. Vicki completed training in Nutrition for a Healthy Heart, and earned a Certificate in Plant-Based Nutrition through the T. Colin Campbell Center for Nutrition Studies.


Vicki is a graduate of Dr. McDougall's Starch Solution Certification Course. She is also Forks Over Knives Plant-Based Certified, and a chef with the Plant Based Nutrition Support Group (PBNSG.org) team.


Vicki coaches individual clients, and teaches a variety of heart-healthy vegan cooking classes and workshops. Connect with Vicki's Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com, and follow Ann Arbor Vegan Kitchen on Facebook at https://www.facebook.com/AnnArborVeganKitchen.


Makes: 6 servings


1 cup steel cut oats
1 quart unsweetened vanilla almond milk
1 cup frozen cherries
1 cup frozen blueberries
2 teaspoons cinnamon


To serve: extra fresh fruit, if desired



Preheat oven to 350 degrees.

Mix all ingredients together in a 9″ x 13″ pan. Bake for one hour. To serve, top with extra fresh fruit, if desired.


Cooled leftovers can be refrigerated in a covered container.



2 brown rice spring roll wrappers
2/3 cup fresh spinach leaves or other salad greens
1 medium carrot, trimmed, peeled, cut into matchsticks
2-inch wedge of English cucumber, cut into matchsticks
1/2 cup Spicy Peanut Tofu (see recipe below)



Follow package directions to prepare rice paper wrap, carefully holding (one at a time) under a running faucet to get wet, then placing it on a plate. Working quickly, place spinach leaves evenly over the top, leaving a border of an inch for wrapping. Add other vegetables in a line across the center. Top with Spicy Peanut Tofu. Gently roll tightly from one side to the other, carefully tucking in the ends as you go, just like a burrito.


To slice, cut the summer roll into halves and serve.




1 package extra firm tofu, crumbled
1/4 cup Bragg's Liquid Aminos (or soy sauce)
1/4 cup Cholula Hot Sauce (or equivalent, to taste)
2 tablespoons natural peanut butter
1 tablespoon balsamic vinegar



Heat a large wok or skillet, and add tofu to the pan. Brown slightly, stirring occasionally. If needed, add a little water to prevent sticking to the pan. Sprinkle with Bragg's Liquid Aminos and hot sauce. Continue to cook until slightly browned. Add peanut butter and balsamic vinegar, and continue cooking until golden and crispy. Turn off heat and set aside.





2 large Russet or Yukon Gold potatoes, about 8 oz. each
1/3 cup nondairy milk, plain, unsweetened
4 tablespoons no-oil added hummus
1 cup of cooked vegetables, chopped (onions, broccoli, cauliflower, etc.)
1/2 teaspoon hot sauce
1/2 teaspoon kosher salt (or to taste)


Preheat oven to 375 degrees. Prepare potatoes for baking by washing well, and poking several times with a fork or knife for steam to escape during baking.


Bake for approximately one hour, or until fork tender. Remove from oven and allow to rest until cool enough to touch. Slice potatoes lengthwise.


Scoop insides of potatoes into a bowl, being careful not to tear the skins. Leave a small rim of potato intact for support.


Lay the hollowed out potato shells on a baking sheet.


Mash the potato flesh in a bowl along with the remaining ingredients, combining thoroughly. Spoon mixture back into the potato shells evenly until each half is rounded and almost overflowing. Pop them back into the oven, and bake until heated all the way through, approximately 15 minutes. Remove from oven, and serve immediately.




Makes: 4 servings



2 cups organic corn (2 or 3 ears, fresh corn on cob, OR one 10-ounce package, frozen corn)
1/2 cup grape tomatoes, halved
1 tablespoon balsamic vinegar (or to taste)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 ripe Hass avocado, chopped or diced
1/4 cup fresh basil, minced (optional)



Prepare the corn, steaming until tender crisp. Remove from heat. Drain, and allow the corn to cool.


Carefully remove the kernels from the cob into a bowl, with a sharp knife. (You'll be able to skip this step if using frozen corn.) The cooked corn can be thoroughly chilled in the refrigerator at this point, until ready to assemble.


When ready to serve, in a medium size bowl, toss the corn with the tomatoes and balsamic vinegar. Season with salt and pepper. Mix well. Add avocado and basil (if using). Toss gently and serve immediately.




3 medium roasted beets (see below)
1 large roasted onion (see below)
1 cup brown rice, mixed with steamed greens (see below)
1 can black beans, drained, rinsed
1/4 cup balsamic vinegar
1/3 cup ground flaxseed meal
1 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon Creole Seasoning



Preheat oven to 425 degrees.


In a food processor or blender, add the beets, onion, and all other ingredients, and process until almost (but not entirely) smooth.


Empty contents into a color-safe bowl, or onto a clean color-safe surface. Divide mixture evenly into 8 to 10 portions. Form each one into a flat burger-shaped patty. Place burgers on a non-stick baking sheet or oven-safe griddle.


Bake for approximately 25 minutes, or until almost firm to the touch. Remove beet burgers from oven, and serve immediately on toasted whole grain buns, along with your favorite condiments and toppings (lettuce, tomato, avocado, pickles, mustard, hummus, etc.).


To roast the beets and onion…

Preheat oven to 350 degrees.


Wash and trim beets. Wrap each one individually in aluminum foil.


Trim and peel the onion, and wrap in foil.


Place the 4 foil packets in the oven and roast for one hour. Remove from oven and allow the packets to cool, without opening. (Roasting can be completed early in the day, or even the day before. If making ahead, refrigerate cooled vegetables until ready to use.)


Once the beets have cooled, open foil packets and carefully remove and discard the thin outer skin.


Brown rice and steamed greens…

For convenience, cook the greens along with your rice. The amount of greens you use is up to you!


Just wash and chop your choice of fresh greens (beet greens or kale work great). Add uncooked greens to the uncooked rice and allow both to steam together on the stove or in a rice cooker. (This combination is optional. Plain cooked brown rice is fine, too.)


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