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Polenta
—Serves 6
9 cups water
1 teaspoon sea salt
3 cups polenta (corn grits)
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Polenta is excellent the Day after. It can be baked, broiled, or grilled.
Bring water and salt to a boil.
Slowly add polenta while stirring constantly with a whisk until well mixed.
Lower flame to minimum, cover pot, and simmer until polenta has thickened, about 40
minutes.
Stir occasionally to avoid burning the bottom.
Transfer the polenta to a glass loaf pan, and let set for 5 minutes.
Cut into squares and serve with "Tomato-Lentil sauce"
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Sweet and Sour Tempeh or Tofu
—Serves 6
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1/4 cup water
1/4 cup tamari
1/2 teaspoon ground
coriander seed
1 clove garlic, minced
2 packages tempeh (1 pound)
or 3 blocks tofu (about 1 pound),
cut into 1-inch squares
1/4 cup arrowroot flour
peanut or rice bran
oil for deep frying
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Mix water, tamari, coriander, and garlic together.
Dip tempeh or tofu cubes in mix and coat with arrowroot flour.
Heat oil in a wok or skillet, and deep fry tempeh or tofu
until golden.
Drain well on paper towel.
For low-fat recipe, avoid frying by omitting arrowroot and oil; marinate tofu
or tempeh and bake at 350° for 15–20 minutes.
Serve with "Sweet and Sour Sauce".
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Spring Menu Plan — Sauces
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Pesto Sauce
—Makes about 1 cup
1 bunch fresh basil or
spinach, clean and
with stems removed
1 Tablespoon light miso
1 clove garlic
1/2 cup pine nuts
and/or walnuts
4 Tablespoons olive oil
parsley (optional)
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Puree all ingredients well in a blender or food processor.
Some fresh parsley can be added to blender to enhance the
green. If too thick, dilute with a little water. Pass at the
table and add to "Vegetable Minestrone".
Of course, this dairyless pesto can be used for pastas or
grain vegetables dishes if you so desire. A more traditional
(and fattening) pesto sauce will use grated Romano cheese
and olive oil.
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Sweet and Sour Sauce
—Serves 6
(Excerpted from Staying Healthy with Nutrition ISBN: 1587611791)
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 | Elson M. Haas, MD is founder & Director of the Preventive Medical Center of Marin (since 1984), an Integrated Health Care Facility in San Rafael, CA and author of many books on Health and Nutrition, including ...more |
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