These recipes are complied because of popular demand from readers of my Cancer Fighting Pages. The recipes are carefully balanced and stove tested, with equal emphasis on healthful ingredients and appetizing flavors.
I suggest reading the articles on PH, dairy, and significant ingredients in the Cancer Fighting Pages, as this will give a background into the use and blend of these ingredients. Most of these recipes leave acidic ash and should be used in the protein meal, but many are specifically designed to leave an alkaline ash and are so indicated.
For easy download, I have listed all the recipes on one long page so you make pick them apart and file them in your systems off line.
compiled by, E. Rusty Morgan
4 sliced shiitake mushrooms
1 Anaheim pepper sliced into thin rounds
1 red onion, chopped
2 cloves garlic chopped
1\2 cup soy milk
1\2 t tapioca starch[ corn starch will do]
1 t each, dried basil and oregano[ fresh is great but use 3 times the amount].
several parsley sprigs.
1 T olive oil.
Sauté mushrooms, pepper, onions and garlic in oil for 2-3
minutes.
Easy to digest version: put lid on and steam for another 5 minutes
Mix starch with just enough soy milk to make it smooth and set aside.
Mix in all remaining ingredients except parsley and simmer for 10 minutes.
Remove from heat and stir in the starch and return to heat until mixture
thickens.
Serve over basmati brown rice or pasta and garnish with parsley.
2 diced roma tomatoes
1 zucchini, peeled and chopped
1/2 onion chopped very fine
2 t cumin
cilantro and cayenne to taste
2 T lemon juice
1 T water
1 T olive oil
1 t flax oil
drops sesame oil
Toss and refrigerate. Serve with parsley sprigs
Easy to digest version:
Steam chopped onion, zuchinni and tomato for 6 minutes. Chill and mix with other ingredients.
1 can artichoke hearts, diced
1\2 block extra firm tofu
juice of one lime
2 garlic cloves, minced
parsley, sage, rosemary and thyme to taste
2 T engevita yeast
Blend every thing but the 'chokes in food processor or blender, adding
just enough artichoke water to blend smoothly.
Sprinkle extra nutritional yeast over the top, and bake at 250 for about
an hour or until it cracks on top
1 large bunch of asparagus
10 small new potatoes
1 lemon
1 clove garlic
1 T olive oil
1 t flax oil
pinch of cayenne pepper
fresh cilantro
fresh dill
Mash the garlic in a small bowl and mix in with both oils and the
juice from the lemon and set aside.
Cut the hard ends off one bunch of asparagus and rinse.
Halve 10 small new potatoes and steam in wok for 15 min. or until just
barely done.
Put in asparagus and steam for another 5 minutes,
Serve and sprinkle with chopped dill and cilantro
Dust with cayenne pepper and drizzle oil mixture over the top
pinch of cayenne pepper
1 t .balsamic vinegar
1 T olive oil
1 t flax oil
several sprigs of parsley. Separate crowns from parsley and finely chop
the stalks
1 T chopped sun-dried tomatoes
8 oz asparagus,
optional: shredded fresh basil leaves; fresh oregano or marjoram
Finely chop sun dried tomatoes and parsley stalks and marinate them
in the oils, vinegar and cayenne for several hours.*
Steam asparagus for six minutes or till just tender
Serve asparagus, pour on sauce and sprinkle with parsley crowns and other
herbs.
*for easy to digest version: Steam the finely chopped tomatoes and parsley
stalks for 15 minutes before marinating
1 eggplant peeled and sliced into rounds
1 T olive oil
1 t dried oregano
1 t dried parsley
1\2 t cayenne pepper
bread crumbs
Rub eggplant with olive oil and also oil a cookie sheet.
Mix bread crumbs with the herbs and coat the eggplant with it
Lay on the cookie sheet and bake at 400 degrees F until brown.
Turn at least once
4 large tomatoes, cored, each cut into 3 thick slices.
4 large leaves fresh basil.
4 sprigs fresh Italian parsley.
1 t fresh thyme leaves.
1 t fresh oregano leaves.
1 clove garlic.
1 cup bread crumbs.
1 T olive oil.
Lightly brush some olive oil on a baking pan
Arrange tomato slices, cut side up, in single layer.
Chop leaf herbs and garlic.
Blend bread crumbs, oil and half of the herb and garlic mixture
Sprinkle tops of tomatoes with crumb mixture
Bake at 375 degrees until crumbs are lightly browned.
Spread tomatoes on a platter. Sprinkle with remaining herb and garlic mixture and drizzle with more olive oil.
1 lb mushrooms
2 T balsamic vinegar
1 T red wine
1\2 t sesame oil
4 sprigs of parsley
separate parsley crowns and finely chop stems.
Braise the parsley stems with mushrooms in the vinegar ,wine and sesame
oil and reduce to sauce like thickness.
Serve and sprinkle with parsley crowns
1 cup pinto beans
2 chopped roma tomatoes
1 clove garlic, finely chopped
2 scallions, finely chopped
1 finely chopped jalapeno pepper
pinch of cumin
dash of lemon juice or balsamic vinegar
Cook the beans to mush*
Mix in other ingredients and chill.
*the idea is to cook the beans to mush without burning them. A double boiler
or pressure cooker would do but beans will stick unless placed in a heat
proof dish inside the cooker and covered with water. Set the dish on top
of the trivit inside the cooker and put water below the trivit as well
as in the dish.
1 cup cooked black beans
1 red bell pepper [chopped]
1 green bell pepper [chopped]
2 garlic cloves [chopped]
tortillas
Salsa [ try SalsaDip 1 from this recipe collection]
Combine beans, peppers, garlic and salsa.
Put into a tortilla and microwave until done.
1\2 cup black beans, cooked.
1 cup frozen corn.
1 medium onion.
1 red bell pepper.
5 cloves garlic.
1/4 c. fresh cilantro [chopped].
1 T olive oil.
1 t water.
juice of one lemon, one lime, one orange
Sauté pepper , garlic and onion for 3 minutes in olive oil
and water
Mix other ingredients and sauté 1 minute with lid on.
Pour into bowl and refrigerate for one hour.
Easy to digest version: Steam corn for 6 minutes first and cool.
1\2 pound firm tofu, cut into 1\2 in. cubes.
1 cup chopped vegetables [broccoli, cauliflower, shallots, carrots etc.]
1\2 t olive oil
sauce
1\4 cup tamari sauce {or substitute 3 T Ketjap manis].
1\2 t balsamic vinegar.
1 t finely chopped ginger.
3 cloves crushed garlic.
Marinate tofu in sauce mixture for one hour or more.
Braise tofu by adding some sauce mixture in frying pan with olive oil.
Turn gently and reduce.
1 cup cauliflower florets.
1 cup broccoli florets.
2 cups potatoes [1\2 in. cubes]
2 T olive oil.
1 t cumin seeds.
1 T flax oil
2 T chopped ginger root
3 cloves garlic.
1 t turmeric.
1 t cayenne pepper.
3 roma tomatoes.
1 T curry powder.
Heat olive oil and sauté cumin seeds for about a minute.
Add garlic and ginger, stir and add potatoes , turmeric and chili powder
and stir.
Add tomatoes and simmer for about 5 minutes.
Add cauliflower and broccoli and high heat for about a minute.
Lower heat, cover and let simmer for about 15 minutes.
Stir in the flax oil and serve
Goes well with brown basmati rice.
1 small onion.
2 cloves garlic.
1 cup mushrooms.
1 T olive oil.
1 T water.
1\4 t cayenne.
1 t sage.
1 leek.
1/4 cup soya milk.
1\2 cup cooked kidney beans.
1 stalk broccoli.
Sauté the onion and the garlic in olive oil and water.
Add the mushrooms, cayenne and sage.
Simmer until mushrooms are reduced.
In a blender combine broccoli stalks, kidney beans, leeks, and Soya milk . Blend until smooth, adding water if needed.
Add the blended mixture to the mushrooms. Add the broccoli florets and simmer till softened.
Serve over pasta
1 cup cooked broccoli stems, [peeled]
1 T fresh-squeezed lemon juice.
1/4 t curry powder.
2 cloves garlic, minced.
1 roma tomato, diced.
1 scallion, sliced.
1 jalapeno pepper, chopped.
In a food processor, blend the broccoli stems with the lemon juice,
curry, garlic and pepper until completely smooth.
Mix with the remaining ingredients and chill before serving.
1 cup brown basmati rice.
1 cup water.
1\2 cup white wine.
1\4 cup frozen peas.
1 clove garlic.[ chopped]
1 t fresh ginger. [chopped]
1 t olive oil.
1 T chopped parsley.
optional: 1 t curry powder.
Wash and rinse rice and set aside,
Sauté ginger and garlic with oil and 1 t of water in saucepan for1
minute.
Add rice and stir while sautéing for 30 sec over high heat.
Add water and curry powder and boil moderately until rice begins to pit.
Add wine and frozen peas and keep heat up just until it comes back to a
boil.
Cover tightly and turn the heat down to simmer and let cook for 20 minutes.
Turn off heat and leave pot covered on burner for another 15 minutes
Serve and sprinkle parsley over top
1 small butternut squash, peeled and coarsely chopped.
1 large carrot, thinly sliced.
1 stalk celery, chopped.
1 large onion, coarsely chopped.
juice from one large orange.
1 T Ketjap manis.
1\4 cup white wine.
Steam squash for 10 minutes and set aside.
Brown onions in skillet, add carrots and celery and orange juice and sauté
for 5 minutes.
Add squash and other ingredients and reduce for 5 min. or until texture
is just right.
garnish with fresh parsley.
1 green bell pepper, chopped.
1 cup black beans, cooked.
3 roma tomatoes, diced.
1\2 cup frozen corn.
1 cup canned or fresh pineapple chunks.
1/2 t ginger, chopped.
1 t curry powder.
pinch of cinnamon.
pinch of nutmeg.
Heat it all up in a saucepan, thinning it with any left over pineapple
juice or water.
Serve over brown basmati rice.
2 med. carrots.
1\2 lb asparagus.
1 T olive oil.
1 t flax oil.
1 small red onion thinly sliced.
pinch of cayenne pepper,
pinch of caraway seed,
sprigs of cilantro and parsley.
juice from one lemon.
Cut carrots in 2-inch sticks 1\4 in. thick.
Simmer carrots in olive oil and a bit of water over medium heat until tender.
Remove and add asparagus to cooking liquid and simmer for 4 minutes.
Remove asparagus. Reserve cooking liquid and rinse asparagus with cold
water.
Sauté onions in olive oil for 10 minutes
Add 1/2 cup vegetable cooking liquid, pepper and caraway seeds, and carrots
and simmer for 5 minutes.
Mix in asparagus.
Add lemon juice, flax oil, parsley and cilantro just before serving.
Can be served hot or cold
1 large yam.
2/3 cup cranberries, cut into halves.
1 small yellow onion, minced.
3 cloves garlic, minced.
2 T fresh ginger, grated.
1/2 cup unsweetend apple sauce.
pinch of cinnamon.
1/4 t allspice.
1/4 t mustard powder.
3/4 cup vegetable stock[or 1 veggie cube dissolved in water].
1\2 cup shredded cabbage.
Steam yam until soft.
Peel and cut into 1 in. cubes.
Simmer onion over medium-high heat for 3 minutes.
Add 2 T of the stock and stir until liquid reduces.
Add garlic, ginger, and another T. of stock, reduce to low heat and cook
for 2 more minutes.
Mix spices into apple sauce and stir into onions in the skillet.
Add sweet potatoes, cranberries, and 1/4 cup of the stock, and cover and
simmer 5 minutes.
Add cabbage and remaining stock, cover and cook 5 min.
1 small head finely sliced cabbage.
1 stalk celery.
1 red pepper.
1 small carrot.
1 scallion.
sprigs of parsley.
juilenne pepper and carrot.
Finely chop celery, scallion and parsley.
1 T balsamic vinegar.
juice from 1 lime.
1 t dry mustard.
1 t Ketjap manis [tamari or soy will do].
1 T pure maple syrup.
dusting of cayenne.
1/2 t caraway seed.
Toss and refrigerate.
2 med cucumbers.
1 red onion.
1 chopped roma tomato.
1 t flax oil.
1 T olive oil.
2 T fresh basil.
1 clove garlic [minced].
1 T balsamic vinegar.
several sprigs parsley.
Thin-slice the cucumbers and onion and put them in a container.
Chop the basil and toss it in.
Mix oil, garlic and vinegar and toss with the above ingredients.
Refrigerate and add tomatoes and parsley when served.
1 cup soft tofu.
2 T. capers.
juice of 1 lemon and 1 lime.
1 long English cucumber.
1 T finely chopped rosemary*.
whirl in blender until smooth.
*works with dill or mint or a combination.
. 3 cups water.
1 cup dried white beans.
1 onion, finely chopped.
2 stalks celery ,chopped.
1 green pepper, diced.
2 diced carrots.
2 garlic cloves, minced.
1 T curry powder.
1 T Ketjap manis or tamari sauce.
Boil the beans in the water for 30 min at just barely a boil.
Add the rest of the ingredients and simmer for another 10 min.
Cool mixture and place in food processor and "bump" a few times
until roughly pureed.
1 cup cooked garbanzo beans[chickpeas].
2 large carrots, chopped.
1 stalk celery, chopped.
1 small parsnip, chopped.
1 large potato, diced into 1\2 in. cubes.
1 can stewed tomatoes.
1 packet vegetable bouillon.
4 scallions, chopped.
1 T curry powder.
1/4 t nutmeg.
pinch of cinnamon.
pinch of cayenne[optional].
Cook in large saucepan for 30 min. Add a little water if needed.
Serve over brown basmati rice, to give the balanced protein[legume and
grain]
Goes well with mixed vegetable salad. Food combining would require that the salad, without starches or proteins, be served at least one half-hour prior to this dish.
2 t olive oil. 1 chopped scallion.
1 t curry powder.
1\2 t chopped ginger root.
pinch of ground cloves.
pinch of cayenne pepper.
2 T applesauce.
1 cup chopped fruit{apples, peaches, pears, bananas, orange etc.}
1 T raisins.
juice from 1 lime.
Mix and serve over 1 cup cooked brown basmati rice[ recipe found elsewhere in this collection]
1 cup brown rice.
1/4 cup raisins.
1\4 cup chopped dried apricots.
1\4 cup chopped almonds.
2 avocados.
1 T finely chopped fresh ginger.
1 cup water.
1\4 cup white wine.
*Vinaigrette
2 T olive oil.
1 T flax oil.
juice of 1 lime.
1 t balsamic vinegar.
1 t pure maple syrup.
1/4 t curry powder.
1/4 t dry mustard.
Mix it up and set aside.
Put rice, ginger and water in small saucepan and boil until the rice
starts to pit.
Add the wine and cover tightly and turn the burner down to simmer for 10
minutes then add raisins cots and almonds, cover and let sit with burner
off for l5 minutes.
Mix in vinaigrette and refrigerate 1 hour.
Just before serving, halve, seed and peel avocados. Fill each half with rice salad. Spoon extra rice salad onto plate and set avocado half in it.
2 T fresh chopped ginger root.
1 T dry mustard.
1 T balsamic vinegar.
2 t Ketjap manis.
1 T Saki[white wine or sherry will do].
1 t sesame oil.
1 T olive oil.
1 t flax oil.
cayenne pepper to taste .
Blend in blender or processor.
Serve with seafood.
1 grapefruit.
1 small red onion, minced.
1 T olive oil.
1 t flax oil.
juice from one lime.
1 T chopped dill.
1 ripe avocado.
1. head Romaine lettuce.
2. T. croutons*.
Section grapefruit** into a salad bowl with minced onion, dill, oils
and lime juice and refrigerate for an hour.
Chop lettuce into bite sized pieces, cube avocado, add croutons and mix
just before serving.
* to make the croutons take 1 slice of bread, cut into cubes and fry in
a pan until toasted using just enough olive oil to coat the pan
note: you may wish to leave the croutons out of the salad to avoid the starch, thus serving a salad that leaves an alkaline ash.
** try to leave some of the white underpeel on the sections as this is a prime source of citrus bioflavanoids, thought to be a powerful anti-cancer agent.
proportion for one serving
1 T cold pressed extra virgin olive oil
1 t cold pressed flax oil.
1 t balsamic vinegar*.
1 clove garlic.
1\4 t dry mustard{optional].
1\4 t finely chopped parsley stalks. Save the parsley crowns for the salad.
Mash garlic, mustard and parsley together then mix with liquid ingredients.
Use this dressing with any raw vegetable salad, without pasta or croutons
*you may substitute rice, wine or cider vinegar or lemon juice I prefer Balsamic vinegar because you get more intensity of taste so therefore require less vinegar. The acid is not part of the "health" ingredients and is added just for taste. If you wish to keep this salad leaving an alkaline ash, use lemon juice for the tartness.
3 cups water
2 T dried yellow peas
1 t pot barley
1 yellow onion, chopped coarsely
1 carrot [sliced thinly]
1 stalk of celery [minced]
1 clove garlic
chopped vegetables{use up those broccoli stalks, whatever is available
1 stick of astragalus
1 bay leaf
1\4 t cayenne pepper
several parsley stalks[chopped fine]
soy, tamari, miso or Ketjap manis to taste
Sauté onion till browned and add astragalus*, cayenne, bay
leaf, peas, barley, parsley stalks and water and simmer for at least 2
hours with lid on.
Add carrot, celery and vegetables and simmer for 1 more hour.
When ready to serve, remove astragalus and bay leaf and add soy sauce{s}to serving bowl{not to pot]
*Information on astragalus can be found in the article on immune herbs in the cancer fighting pages.
2 cups cooked garbanzos.
1/4 cup lemon juice.
3 T tahini.
4 cloves garlic, minced.
water (from cooking the beans) as needed for correct consistency.
Blend well;
garnish humus with parsley, olive oil and paprika.
[substitute dill for lemon-dill dressing].
1/4 cup chopped mint.
1/4 cup chopped fresh parsley.
1 clove garlic, mashed.
juice of 1 lemon.
2 T olive oil .
1 t flax oil.
Mix well
Try this over sliced cucumber/
broccoli florets.
cauliflower florets.
carrots.
red onion or shallots.
sprouts[mung bean or mixed ].
daikon{low bok or Chinese radish].
red bell pepper.
Health Dressing
[found elsewhere in this collection].
Slice carrots, chop onion, pepper and daikon. Mix in other ingredients
and toss with health dressing.
Other ingredients you may wish to add include: avocado, julienne turnip,
celery, bok choy, raisins, mint. cilantro or other herbs.
this salad is designed to leave an alkaline ash. Therefore, do NOT add croutons or pasta and do Not serve with bread......remember...No starches and No proteins with this dish.
6 small pitas.
1 T olive oil.
1 onion finely chopped.
1 clove garlic, minced.
6 thinly sliced shiitake mushrooms.
1 large potato, grated.
1 cupwhite wine.
1\4 cup soft tofu.
1 T chopped fresh dill.
1 T chopped parsley.
cayenne pepper to taste.
apple sauce .
Brown the onion in skillet first, then add garlic and mushrooms and
sauté for one minute.
Add wine, cayenne, tofu and potatoes and cook mixture for 10 minutes until
liquid is reduced to about half.
Blend in herbs just before serving.
Stuff pitas with mixture and serve with apple sauce.
2 slices high fiber toast.{whole wheat, multigrain etc.].
1 clove garlic[peeled].
1 T flax oil.
1 t Spirulina*{super blue-green algae]or GREENS+.
1 T Soy Lecithin.
2 T non fat yogurt.
sprouts. [mixed sprouts or just lentil sprouts are ideal].
Blend spirulina. lecithin and yogurt until all powder is absorbed. *spirulina smells awful in it's raw form but blended with yogurt it looses it's dreadful smell and smoothes out it's lumpiness.
When toast is just "hot out of the toaster" rub one side
with garlic clove, drizzle oil on and spread yogurt mixture on it. Garnish
with sprouts and serve with a piece of fruit.
As Breakfast, this is a good time to take fat soluble supplements of Vit
E [400 iu with selenium. Vit A and D[one pellet halibut liver oil]
1 - 500ml. Cap Calcium Ascorbate.[the non-acid form of Vit C] [The Vit C synergizes with the Vit E and increases the anti-oxidant properties of both.
This is a good combination of high fiber, garlic, beta-carotene in the spirulina, flax oil and supplemental vitamins.
1 small red cabbage [shredded].
2 red potatoes [cut into 1\2 in cubes].
1 small red onion [finely chopped].
1 t caraway seeds.
2 T curry powder.
1 cup grated carrots.
1 T olive oil.
Steam potatoes until done.
Sauté onions in oil until clear.
Add caraway and curry powder with enough water to make a paste.
Add potatoes, cabbage and carrots.
Add about half cup of water.
Cook until cabbage and carrots are just done
Serve immediately on bed of rice.
1 diced onion.
3 cloves garlic.
1/4 t nutmeg.
1\4 t cinnamon.
1/2 t cloves.
cayenne pepper to taste.
1 cup cooked kidney beans.
4 roma tomatoes[chopped].
1 cup short grained rice.
3\4 cup water.
1\2 cup white wine.
Saute onion and garlic in a frying pan in a little olive oil until
onions are clear and add spices.
Put beans in pan, sauté around a little bit, add tomatoes, rice
and water.
Simmer until water is absorbed then add wine, cover and simmer 30 min.
5 roma tomatoes [chopped].
1 jalapeno pepper, [chopped].
1 bell pepper,[chopped], any color will do but I prefer yellow.
2 T finely chopped fresh cilantro.
2 T finely chopped parsley.
1 small red onion, [finely chopped].
2 cloves garlic, [minced].
1 t balsamic vinegar, (or lemon juice).
mix, chill and serve.
1 T peanut oil.
2 garlic cloves, finely chopped.
1 t fresh grated ginger.
1\4 t cayenne.
200g[1\2lb] sea scallops.
300g asparagus, sliced into 1\2in. pieces
1 scallion, sliced into 1\2 in. pieces
1 t Ketjap manis.
1 T Saki.
1 t cornstarch.
1 T water.
2 T toasted sesame seeds.
Trim the white ends off the asparagus.
Sauté garlic, ginger, cayenne and scallops in skillet for two minutes,
remove and set aside.
Stir fry the asparagus and scallions for 3 minutes then return the scallops
and cover the skillet over low heat for 1 minute while you prepare thickening
sauce.
thickening sauce:
Mix water, cornstarch, saki and Ketjap manis in a small bowl until smooth.
Remove skillet from heat and stir in the thickening sauce.
Return skillet to heat until sauce thickens.
Serve and garnish with sesame seeds.
1 eggplant, sliced into 1 inch steaks
1 T peanut oil.
1 t balsamic vinegar.
1 large ripe tomato, finely chopped.
2 shiitake mushrooms thinly sliced.
6 chopped basil leaves.
2 scallions, thinly sliced.
sprigs of parsley.
Pre heat the oil in a skillet.
Sauté the mushrooms for 2 minutes then brown the eggplant{about
3 min per side].
Add the other ingredients and cook for another 3 minutes
Serve and garnish with parsley
3 shiitake mushrooms [sliced]
1 small carrot, juilenned
2 heads of baby bok choy [or 1\2 head of regular bok choy].
2 T tamari sauce [or substitute 1T. Ketjap manis*].
1 T peanut oil.
Heat oil and stir-fry mushrooms in a wok for about 2 minutes.
Add bok choy and carrots and stir fry until limp, about 1-2 minutes.
Add sauce and simmer for an additional 2-3 minutes.
Serve with brown basmati rice [found elsewhere in this collection].
*Ketjap Manis is an Indonesian soy sauce with a molasses base. It is sweet with an intense flavor so use half the amount when substituting it for regular soy or tamari sauce.
the perfect snack food
Soak Soy beans overnight.
Lay flat on a baking tray or cookie sheet.
Roast in 350 degree F oven for 30 minutes or until the beans are browned
to your taste.
That's it.
Use these nuts to replace popcorn, peanuts, crackerjacks or other snack
foods.
4 med. potatoes, cut into 1\2 in. cubes.
1 green pepper, chopped.
1 red pepper, chopped.
1 lb. mushrooms, quartered.
2 med. Spanish onions, [diced yellow onions will do].
4 roma tomatoes, chopped.
1 clove garlic.
Louisiana hot sauce. [optional]
1 T chopped rosemary.
Sauté the onions and the garlic with some water until the
onions begin to get translucent.
Add the potatoes and 1/4 cup of water, the peppers and the mushroom, and
the rosemary, cover and let simmer for 10 minutes.
Add the tomatoes and hot sauce to taste.
cook until the potatoes are done.
Garnish with a few sprigs of parsley.
1\2 cup pinto beans.
1\2 cup kidney beans.
1 small can tomato paste.
1 small onion.
3 cloves garlic.
basil.
parsley.
apple juice or apple\lime juice to texture.
1\2 t cayenne pepper.
Bring beans to a boil in a saucepan, boil for 5 minutes then pour
off the water. Use fresh water and simmer until done. Drain beans and set
aside This decreases the 'flatulent' effect of the beans.
Sauté onion and garlic in the bottom of the pot with a little bit
of olive oil for one minute.
Put all ingredients into a food processor and blend coarsely,
1 large onion, chopped.
1 T peanut oil.
3 large potatoes, sliced as in scalloped potatoes.
1 bay leaf.
2 T balsamic vinegar.
pinch of cayenne.
1 T chopped fresh tarragon.
1\2 cup water.
Saute onion in oil in skillet until transparent.
Add potatoes and sauté for 1 minute.
Add water and other ingredients and simmer with lid on for 30 minutes.
remove and discard bay leaf.
Serve and garnish with fresh parsley.
I do not recommend frying as a dietary habit, but if you must fry this is the least harmful way to do it. Keep the batter cold and the oil HOT.
not so much a recipe as a style of cooking This is a classic Japanese
style of cooking but it does use egg whites and optional seafood ingredients.
The main ingredients are vegetables and fish of your choosing.
Slice the vegetables thin so they can be fried in a short time
You will need a wok filled about 1 inch deep with peanut oil.
Deep-fry in small batches so you can maintain the temperature of the oil.
Tempura-fry vegetables at 340F and fish at 360F.
Ingredients
batter:
Using cold water (about 40F) is a must. This keeps the batter from becoming
sticky. When you add the flour, whisk quickly just to mix it in evenly.
Sticky batter results in oily tempura.
2 egg whites. Beat lightly and mix with water. Add flour and whisk quickly.
tempura dip:
1 tablespoon dashi no moto in 1 cup of water, boiled for two to three
minutes.
2 tablespoons mirin.
2 tablespoons sake or dry white wine.
1/4 cup soy sauce.
ginger root to taste, freshly grated.
dashi and mirin are available at Japanese or health food stores, dashi is the seaweed used to wrap sushi and mirin is a Japanese natural sweetener.
After you boil the dashi, turn off the heat and add the rest of the ingredients.
Vegetables & Fish
(ingredients and preparation suggestions)
Asparagus, bite-sized (deep-fry 3 or 4 sticks together).
Broccoli, prepared as for a for salad.
Carrots, cut into thin sticks (i.e. 1 1/2 inches long)
Eggplant, thinly sliced.
Green beans, diagonally halved lengthwise,[french cut] or whole.
Green onions, sliced into 1\4 in. rounds.
Green pepper, cut into rings or juilenned.
Mushrooms, quartered, or whole if small.
Onions, sliced.
Zucchini, thinly sliced.
Crab, break shell and expose meat before dipping in batter.
Scallops, whole if small.
Shrimp, peeled, whole. Dip shrimp in the batter by holding the tail fin,
and fry two or three at a time.
Dredge fish in flour before dipping in batter.
Directions:
Heat the oil to 340F or 360F.
Dip the vegetables or fish in the batter and place them in the oil. If
it is difficult to handle the vegetable chunks, you may use a tablespoon
to drop them in.
Do not fry too much at a time, in order to maintain the temperature. Take
the tempura out of the oil just when the batter gets SLIGHTLY brown. Vegetables
usually take less than two to three minutes.
Remember: the thinner the vegetable, the faster it cooks.
For fish, the time to pull it out is when the batter turns very slightly
brown. It is good idea to do trial frying in the beginning. Taste it and
decide how long it will have to be fried.
Once you get the timing right, the rest is simple.
Another popular way of serving tempura is over a bowl of noodles.
This is called tempura-udon or tempura-soba, and it is traditional Japanese
fast food
There are many variations in tempura frying. You can mix two or three vegetables
and fry them together.
1 block soft tofu.
1 T tamari sauce.
1/4 cup water.
Cut tofu into 1/4 thick slabs. Lay flat on dish and pour soy sauce
and water over it.
Allow to marinate several hours or overnight, turning occasionally.
2 T engevita yeast.
1 t parsley.
2 cloves diced garlic.
2 T finely chopped onion.
2 T whole wheat flour.
cayenne pepper to taste.
Mix dry ingredients together and place on a shallow plate.
Coat the marinated tofu strips in the mixture.
Wipe a cookie sheet with olive oil and place the coated cubes on the tray.
Bake in a 400F oven for 45 minutes, or until lightly browned.
1/2 pound extra firmtofu.
1\4 cup wheat flour
1 T olive oil.
1/2 cup white wine.
1 small onion ,chopped.
1 cup broccoli florets, chopped.
1 clove garlic, minced.
1\4 t cayenne.
1 cup soymilk.
1 T cornstarch.
Slice tofu into 1\4 in strips.
Roll the tofu in the flour till coated.
Heat the oil in a large saucepan, and put the strips in.
Cook over moderate heat until strips are browned on underside, then turn
and brown on the other side.
Remove from saucepan and set aside.
Add the wine, broccoli, onion and garlic to the saucepan.
Sauté until onion is just soft, a minute or two.
Mix the cornstarch with the soymilk and wine.
Add the tofu strips back to the pan, then add the soymilk mixture.
Stir until soymilk thickens.
Add more soymilk if it is too dry.
Reduce the heat and simmer about a minute.
Serve over rice or potatoes.
this is to replace egg salad for sandwiches
1 block firm tofu
4 T preparedmustard
1 stalk celery
1 red bell pepper
1/4 tcurry powder
add cilantro to taste
Chop tofu into small cubes.
Chop pepper and celery into similar size as tofu
mix everything and refrigerate.
4 cloves garlic, to taste, chopped.
1 lemon.
1 T capers
4 T chickpeas [steamed].
1 t drymustard.
1 T tamari sauce.
1 T olive oil.
1 t flax oil.
croutons(optional).
romaine lettuce.
Toss and serve with a few sprigs of parsley.
1 large jalapeno pepper, diced finely.
2 bell peppers, [one green one red or yellow].
1 cup kidney beans.
1 chopped onion.
2 garlic cloves.
3 chopped roma tomatoes.
cumin, coriander, oregano to taste.
1 T olive oil.
Soak the beans overnight, then simmer until tender (1 to 2 hours).
Chop onions and garlic, sauté in oil.
Add peppers, sauté with onion & garlic.
Add chopped tomatoes, cook a until soft.
Add the beans, and some bean liquid.
Add the spices and cook for another hour or so.
1 large onion, chopped.
2 shiitake mushrooms, sliced.
1 T. curry powder.
1/4 t ginger
1 large carrot,sliced.
1 stalk celery, sliced.
1 cup green beans, sliced.
1 bell pepper, chopped.
1 cup cauliflower, in bite-sized pieces.
1 cup broccoli, in bite-sized pieces.
1 small butternut squash, diced into 1\2 in. cubes.
2 T raisins.
1 small parsnip, chopped.
1\ 2 cup water.
serves 6.
Brown onion in skillet , stir in curry, ginger, mushrooms and water
and cook until liquid is reduced to a sauce.
Let sit on warm burner while you steam the rest of the ingredients until
they are hot but still have a raw crunchy texture[about 10 min],
Serve veggies over rice and pour the curry sauce over the vegetables.
Easy to digest version: cook the vegetables and curry sauce together until soft in saucepan but add a couple of T extra water.
1 large red onion.
1/2 stalk of celery.
1 green pepper.
1 medium sized zucchini.
1/4 teaspoon cayenne pepper.
3 cloves of garlic.
1/4 teaspoon chili powder.
1/4 teaspoon cumin.
1 Ttahini paste.
cilantro to taste.
juice of one lemon.
Chop onion, celery, tomatoes, green pepper and zucchini and put them
in a cooking pan.
Add cayenne, garlic, chili powder and cumin.
Cook until vegetables are soft.
Let them cool.
Put them in the food processor with the remaining ingredients and mix.
If you have comments, suggestion or recipes you wish to add to the collection please email emorgan@islandnet.com
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Go to Operation Manual for Human Being
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Recipes