This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Don’t leave out the allspice! It gives it a great flavor.
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Posts Tagged ‘McDougall’
Those whose preferences lean toward the spicy will love this salad. Adjust the heat by increasing or decreasing the amount of jalapeño and chipotle chile.
Makes 6-10 tortillas, depending on how much you stuff them
6-8 medium-size red (or Yukon gold) potatoes, cut up
2-3 tablespoons white wine or apple cider vinegar…
1 3/4 c Filtered water or vegetable stock
1 c Couscous, medium size, toasted…
2 lbs. red potatoes, cut into chunks
1 cup frz. corn kernels, thawed…
This hearty colorful salad is a great potluck dish.
This is the one I teach at McDougall program and use all the time -great for potato salad with lots of dijon. Vit C makes it nice and tart – more like a sour cream than a mayo.
This is a great quick meal. To make the sauce richer, use more soy milk and less water.
Sometimes I also add a bit of curry paste dissolved in hot water.
- Ridiculously Easy Cream of Broccoli SoupFor someone who has such definite opinions about all sorts of things–politics, football, sensible shoes–I can be so indecisive in the kitchen that it’s a wonder my family doesn’t starve. I’ll often have an idea for a recipe brewing in my head for days before I actually go and cook it because I can’t quite […]
- Gluten-Free Vegan Ginger-Snappy Star, Moons, and HeartsThese spicy cookies came together in the same off-beat way that pieces of daily thought and feeling experience make up the components of a dream. The first wacky component came from something I do regularly in the cold months when its an asset to have the oven on. I make Romeo homemade dog biscuits. A […]