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3
1
/4 cup rice milk
/2 tablespoon cold pressed olive oil
Filling:
.5 oz. Tofu
/4 cup soymozzarella cheese, shredded (optional)
tablespoon cold pressed olive oil
/4 onion or 1 clove garlic, finelychopped
/2 teaspoon parsley
/2 teaspoon basil
/2 teaspoon oregano
/2 teaspoon sea salt
/4 teaspoon blackpepper
Rice Salad (cold)
1
brown rice recipe
/2 head ofbroccolitips, cut up
/2 to 1 onion or 2 cloves garlic, chopped
/2 green or red pepper, chopped
/2 pound mushrooms, chopped
1
1
1
1
7
1
1
1
1
1
1
1
1
2
carrot, sliced
(halfinch) slices ofgreen cabbage cut into pieces
Oil&lemon dressing recipe
Pre-cook brown rice recipe and cool. Chop above
ingredients. Add all ingredients in a large salad bowl. Serve
cold.
1
Preheat oven to 400 F
Mix dry ingredients with dough hooks. Slowly add rice
milk while kneading. Add olive oil. Dough will be slightly
sticky. Cut dough in half. Press one halfinto an oiled 8-inch
baking pan with a lightly oiled spatula. Add filing. Place
second half of dough on top. Brush top with olive oil. Bake
at 400 F for 25 minutes or until crust is medium brown.
Remove from the pan and cool on a cake rack. Serves 1-2
people.
Salmon or Tuna – Allocca Style
3
1
2
tablespoons cold pressed olive oil
large onion or 3 cloves garlic, chopped
salmon or tuna filets
1/2 teaspoon blackpepper
1/4 teaspoon sea salt
1
6
3
teaspoon parsley
fresh basilleaves, chopped
oz. fresh organic babyspinach
Remove the skin from the filet using a paper towel to
Vegetable and Grain Casserole
3
2
1
tablespoons cold pressed olive oil
onions or 6 cloves garlic, chopped
red pepper, chopped
grip it. Place the olive oil in a large sauté pan at medium-
high heat. Add the onions and cook until slightly brown.
Push the onions to the edge around the pan. Place the
salmon filet in the center ofthe pan. Add basilto the onions
around the edge of the pan. Add the other spices to
everything in the pan. Cook the salmon until it is browned.
Turn over and brown the other side. The salmon is done
when the center is white. Serve over a bed of spinach.
Serves two.
1
1
1
/2 pound mushrooms, sliced
cup brown rice
/2 cup wild rice
8
1
cups water
cup lentils
1
1
1
2
/4 cup millet
/4 cup amaranth
5 oz. can diced tomatoes
carrots, sliced
Other vegetables, chopped (spinach, bokchoy, kale, etc.)
teaspoon basil
/2 teaspoon blackpepper
Dash ofcayenne pepper
Stuffed Grape Leaves
Filling: Use brown rice with onions and peppers recipe.
Soak grape leaves for 24 hours or use fresh ones. Spread
out in a colander. Put oil in a 6-quart pot. Fill each grape
leaf with approximately one teaspoon of filling mixture and
fold tightly. Place close together in the pot. Add just enough
water to cover the stuffed leaves. Cover and simmer for 30
minutes. Serve hot. Top with tahini sauce. Serves 2 to 4
people.
1
1
1
1
1
1
teaspoon garlic powder
teaspoon oregano
teaspoon parsley
teaspoon sea salt
In a 8-quart pot, sauté onions, peppers, and
mushrooms. Add rice and sauté for another minute. Add
remaining ingredients. Bring to a boil. Cover and simmer for
Tofu Pie
Dough:
1
cup brown rice flour
4
5 minutes. Serves 6 to 8 people.
1/2 cup tapioca flour
1
1
1
1
tablespoon potato starch flour
tablespoon baking powder (non-aluminum)
tablespoon fructose
teaspoon xanthamgum
1/2 teaspoon agar agar
1/4 teaspoon sea salt
1
4
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