Very quick meal. You can make this lower in salt by using home-cooked dry beans and defrosted frozen green beans instead of canned. I always keep cooked dried beans in zip lock bags in the freezer – they thaw under running water in about the same time it takes to open a can.
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Archive for the ‘Salads’ Category
1 cup moong sprouts, washed and drained dry
2 oranges, segmented, peeled, deseeded…
1 Cantaloupe, peeled and cut into large chunks
2 teaspoons chopped gingerroot…
1 bag field salad
1 can sweet corn…
The trick to this great salad is the marinating and baking of the tofu.
Edamame are vibrant, tasty green soybeans in the shells, and are readily available in most frozen sections of supermarkets and health food stores. If edamame is not readily available, you can substitute chick peas.
1 medium tomato
1/2 medium onion…
1-15 oz. can chick peas
1 cup cooked wheat berries…
3 to 4 cups cooked brown rice
1/2 medium onion, chopped…
This is a ‘to taste’ recipe where the volume of ingredients does not matter. If you’re making it for two people, you might use one large cucumber. It can also be made in bulk for a huge weekend BBQ crowd. It keeps well in the fridge, developing a stronger flavour every day.
This is from one of the John and Mary McDougall cookbooks (Maximum Weight Loss I think). It is not 100% strict for Fuhrman because of the (small amount of) sugar, so feel free to modify or eliminate. I like this as a tasty alternative to lettuce-based salads.
1 seedless cucumber, washed and cut into 1/2″ dice
1/2 of 1 medium mango, cut into 1/3″ dice…
3 cups peeled and cubed (1/2 inch) English Cucumber
3 cups cubed (1/2 inch) seedless watermelon…
1 ear fresh white or yellow corn
1/2 bunch cilantro, finely chopped…
6 ears of corn
1 can of black beans…
- Jacked-Up Vegan RibsJackfruit adds tenderness, moisture, and a pull-apart texture to these incredible seitan-based vegan ribs. No one will believe they are fat-free! I wish I had an interesting story behind this recipe, but the truth is, I saw a photo by Lacey, blogger at Avocados and Ales, of seitan-jackfruit ribs in the very popular Facebook group […]
- It Takes a Vegan Village: A Compendium of Quick Vegan Ice CreamsIf you’re as old as I am, you might have the memory of hanging out on a front porch on a sweltering summer day waiting for the ice cream truck to round the corner. The desultory arguments about how to spell “supercalifragilisticexpialidocious” would melt in a milisecond as we all hit the pavement at top […]