Monday, September 24, 2012

Tomato Eggplant Soup

8" eggplant, chopped
3 med onions, chopped
1 roasted red pepper
28 oz diced tomatoes
1/4 cup lemon juice
5 cups water
1/4 cup tahini
2 Tbsp minced garlic
2 tsp salt
1 Tbsp oregano

To Make:
Add first 6 ingredients and any optional ingredients to slow cooker.
Cook on high for 5 hours or low for 8 hours.

It can be served chunky or puree with immersion blender and blend in tahini to make it thick and creamy.

This is appropriate for Dr Fuhrman's "Eat to Live" plan.
If you want to omit the tahini for Dr McDougall's plan add one boiled potato to 1 cup of water and puree in a blender and add it to the soup to make it creamy.

There is no salt in this soup so I serve it with salt and pepper on the table in case anyone wants to add salt.

Saturday, September 22, 2012

Spicy Peanut Sauce

This can be used as a dipping sauce, with rice and : or as a pasta sauce.

2 cups natural peanut butter
1/2 cup lime juice
1 tsp - 1 TBSP chili flakes (depends how spicy you like it)
1/2 cup brown sugar
1 cup water
optional:1/2 cup low sodium soy sauce-omit if trying to reduce salt

To Make:
Blend all ingredients in a blender or food processor.
Serve immediately or refrigerate until serving.
Makes 4 cups.

Friday, September 7, 2012

Coco Bits (instead of bacon bits)

4 cups unsweetened sliced dried coconut
8 Tbsp tamari
4 Tbsp water
4 Tbsp maple syrup
1 Tbsp + 1 tsp liquid smoke

To Make:
Preheat oven to 350 F
Combine all wet ingredients.
Add the coconut and let marinate.
Spread out on cookie sheet.
Bake 10 minutes the remove and turn over.
Put back in oven for 5 minutes then remove and turn over.
Keep removing and turning every 5 minutes until brown.
Let cool before putting is container for storage.
Use in place of bacon bits on salad.