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garlic to the skillet and continue to sauté for another 5
minutes. Add the remaining ingredients and continue to
sauté for another 10 minutes. Begin cooking the pasta (8-
Healthy Salad
Protein enriched or whole wheat penne or rotinipasta
Romaine lettuce
10 minutes). Continue cooking until pasta is cooked. Drain
Spinach
Cabbage, sliced
Onions, chopped
Red or green pepper, cut up
Bean sprouts
pasta. Place into pasta dish and pour contents of both
skillets over pasta and mix thoroughly. Serves 2 to 4
people.
Mushrooms, sliced
Carrots, shredded
Tofu
Avocado
Pasta Salad (cold)
1 pound protein enriched or whole wheat zitior other pasta
1/2 head ofbroccolitips, cut up
1/2 to 1 onion, chopped
Anyother vegetables you enjoy
Use quantities ofthe above appropriate for the number
ofpeople being served.
1/2 green or red pepper, chopped
1/2 pound mushrooms, chopped
1 carrot, sliced
2
(halfinch) slices ofgreen cabbage, cut into pieces
Oil&lemon dressing
Lasagna
Begin cooking pasta. Chop above ingredients. Drain
pasta when done into a colander. Rinse with cold water and
drain completely. Add all ingredients in a large salad bowl.
Serve cold.
5
6 oz. tomato sauce
1
-1/2 pounds (dry) protein enriched lasagna noodles,
cooked and drained
6 oz. Tofu
1
8
oz. soymozzarella, shredded
teaspoon basil
teaspoon parsley
1
1
1
Pizzallocca
1 tablespoon fructose
teaspoon oregano
1-1/2 cups warmwater (110 F)
1/2 teaspoon sea salt
1 package (1/4 oz.) dried yeast
1/2 teaspoon blackpepper
2-1/2 cups whole wheat pastyflour
Preheat oven to 350 degrees F.
2 cups unbleached white flour
Mix Tofu with mozzarella, basil, parsley, oregano, salt,
and black pepper. Cook the lasagna noodles, drain, and
rinse with cold water. Layer ingredients into a 15 x 10 x 2
pyrex casserole, starting with sauce, then noodles, and
Tofu mixture, ending in a layer of sauce. Bake for 40
minutes. Serves 6.
1 teaspoon salt
3 tablespoons cold pressed olive oil
Tomato sauce, vegetables, and soycheese for top
Dissolve the fructose in the warm water and sprinkle
the dried yeast on top. Leave in a warm place for 10 to 15
minutes or untilfrothy.
When yeast is ready, mix all ingredients. Add a little
extra flour if dough is sticky. Knead dough for 10 minutes,
then put into a large, oiled bowl. Cover with damp towel
and let rise for one hour in a warmplace.
Preheat the oven to 425 F.
Pasta Allocca
1
6
1
pound protein enriched or whole wheat pasta
cloves garlic, chopped
red bellpepper, chopped
Remove dough after it has risen. It should be about
doubled in size. Rolldough out with rolling pin to fit a lightly
oiled 11" x 17" cookie sheet. Add tomato sauce (as in
above recipe) and spread evenly. Add grated garlic, onion,
mushrooms, garlic salt, oregano, Italian seasoning, pepper,
and any vegetables you desire, such as zucchini. Sprinkle
oil lightly over top and bake for 20 minutes or until dough is
brown. Serve warm. Serves 2 to 4 people.
1
/2 pound mushrooms, sliced
1/2 pound ofgreen vegetable (kale, broccoli, etc.)
3
1
1
tablespoons cold pressed olive oil
(16 oz. can) pitted blackolives, chopped
(16 oz. can) diced tomatoes
1
/2 teaspoon basil
/4 teaspoon blackpepper
Dash ofcayenne pepper
/2 teaspoon oregano
/2 teaspoon parsley
/2 teaspoon sea salt
1
1
1
1
Place the olive oil in a deep skillet. Sauté' the onions
and peppers for 5 minutes (medium heat). Add the
mushrooms and cookfor 5 minutes (mediumheat). Add the
2
2
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