| 8 | 9 | 10 | 11 | 12 |
| 1 | 7 | 13 | 20 | 26 |
|
Tahini Sauce &Dressing
MAINDISHES
1
cup sesame tahini
1
4
4
/2 cup or more water
tablespoons lemon juice
tablespoons cold pressed olive oil
Beans or Chicken Creole
3 tablespoons cold pressed olive oil
1 large onion or 3 cloves garlic, chopped
6 cloves ofgarlic, chopped
1/2 teaspoon sea salt
1/2 teaspoon blackpepper
Mix above ingredients in a blender until smooth. If used
as a salad dressing, add more water.
1/2 green pepper, chopped
15 oz. can garbanzo beans, drained and 15 oz. can red
kidneybeans, drained or 1-1/2 pound chicken breasts,
cut into 3/4 inch pieces
Tomato Sauce
2
1
1
stalks ofcelery, diced
large bayleaf
teaspoon basil
3
1
4
2
2
1
1
1
tablespoons cold pressed olive oil
onion chopped (optional)
cloves garlic, chopped
(28 oz.) cans tomato puree
tablespoons fructose
tablespoon oregano
tablespoon fresh basil
tablespoon parsley
1
1
1
1
/8 teaspoon blackpepper
/8 teaspoon cayenne pepper
teaspoon parsley
/2 teaspoon sea salt
5 oz. tomato puree
1
2
cups water
1/2 tablespoon sea salt
Heat oil (high-medium) in deep sauté pan. Sauté onion
1/2 teaspoon blackpepper
for 10 minutes or until brown. Add garlic and green pepper,
and continue cooking for another 5 minutes. Add all other
ingredients and continue cooking for 10 minutes. Serves 2
to 4 people.
6
1
fresh basilleaves, chopped
pound mixed vegetables
In an 8-quart pot sauté garlic and onions in oil until
brown. Add remaining ingredients. Simmer 2 hours, stirring
every 15 minutes. Serve over 2 to 4 pounds of quinoa
pasta. Serves 6 to 8 people.
Beans and Rice Casserole
3
1
4
tablespoons cold pressed olive oil
large onion or 3 cloves garlic, chopped
cloves ofgarlic, chopped
Zesty Tomato and Basil Sauce
2
6
2
1
1
(28 oz.) cans ofdiced tomatoes
cloves ofgarlic, finelychopped
oz. fresh basil(about 6 leaves) or more, chopped
teaspoon parsley
1
3
1
1
1
1
1
1
-1/2 cups brown rice
-1/2 cups water
5 oz. tomato puree
5 oz. can garbanzo beans, drained
5 oz. can red kidneybeans, drained
/2 green pepper, chopped
/2 teaspoon sea salt
/4 teaspoon blackpepper
teaspoon basil
Dash ofcayenne pepper to taste
teaspoon oregano
1
/2 teaspoon sea salt
/2 teaspoon blackpepper
Dash ofcayenne
1
3
2
1
tablespoons cold pressed olive oil
tablespoons cold pressed olive oilfor later
pound ofpasta or brown rice
1
1
teaspoon parsley
Begin cooking pasta or use pre-cooked brown rice.
In a 6-quart pot, sauté onions or garlic for 10 minutes
Sauté garlic in 3 tablespoons olive oil until lightly brown.
Add remaining ingredients except the 2 tablespoons of oil.
Cook for 15 minutes. Poor over pasta or rice. Add 2
tablespoons ofoiland stir. Serve warm.
or untillight brown. Add green pepper, and continue
cooking for another 5 minutes. Add rice and sauté for
another minute. Add allother ingredients. Bring to a boil.
Lower heat and simmer for 45 minutes.
9
Page
Quick Jump
|