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yields 1 wrap
meatless mains along the center of leaf. the peppers strips width-wise chopped cucumber on top. Line salad. Sprinkle the sprouts and the edges. leaving a half-inch space around lunch salad over the romaine leaf, buckwheat, alfalfa) favorite lunch salad Almost Tuna Salad (p. 147), or your 3. Roll up and cut into 2-inch slices. 2. Arrange the onion slice over the 1. Spread hummus, tuna, or other 3–4 bell pepper strips 1/3 cup chopped cucumber ½ cup leafy sprouts

yields 8–10 patties yields 8–10 servings
QUINOA PIZZA PATTIES RICE AND LENTILS
The presoak and rinse for the quinoa is important to neutralize its bitter flavor. Wild rice has a roasted nutty flavor. It’s nutrient rich and high in health-promoting
antioxidants, such as those found in blueberries and blackberries.
1 cup red or white quinoa, soaked 1. Drain the soak water from the quinoa and rinse un-
for 6 hours til the water runs clear. Place in a 2-quart saucepan 4 medium onions, diced 1. Sauté the onions in ¼ cup of the water.
1 sweet potato, cubed with the sweet potato and water just to cover. 4 cups water 2. Add the rice, remaining water, oil, and salt, and bring to a boil.
3 tablespoons oil 2. Add the oil, salt, onion powder, garlic powder, cayenne pepper, 2 cups wild rice, soaked for 8 hours Reduce the heat and simmer for 20 minutes.
1 teaspoon salt oregano, and paprika and bring to a boil. Cook for 5 minutes, (see recipe note) 3. Add the lentils, with ½ cup water if necessary, and simmer for
1 teaspoon onion powder then turn off theheat and let stand, covered, for 20 minutes. 2 tablespoons cold-pressed oil an additional 10 minutes. Let stand, covered, for 20 minutes to
1 teaspoon garlic powder 3. Preheat the oven to 350˚ F. Line a cookie sheet with baking 2 teaspoons salt cook in its own steam. Fluff with a fork. Serve with Sauerkraut
Dash of cayenne pepper paper. 1 cup dried red lentils, rinsed (p. 186) or your favorite salad.
1 teaspoon oregano 4. Blend the quinoa mixture and form into 8–10 patties. Place
½ teaspoon paprika on the lined cookie sheet and top with the shredded cheese. RECIPE NOTE If you don’t have time to presoak the wild
½ cup shredded Muenster cheese Bake for 20 minutes. (Alternatively, you can fry in oil until gold- rice, a quick soak is still recommended: pour 2 cups of boil-
(optional) en, turning once, topping with the cheese after flipping.) ing water over the rice and let stand for 1 hour. Drain and
rinse.
yields 8–10 patties
KASHA PATTIES
Kasha is rich in iron and contains almost all the B vitamins and phosphorus. It’s delicious ADZUKI AND RICE yields 8–10 servings
when served on its own as a side dish, or when substituted for other grains in a main dish.
Adzuki is a beautiful red bean with a lot of health benefits. Their nutty sweet flavor is
½ onion 1. In a food processor, finely shred the onion, zucchini, garlic, popular in many Asian dishes. Kombu is an edible seaweed that is high in protein, helps
½ zucchini, unpeeled and cubed daikon, and celery. tenderize the beans, and adds mineral content to your dishes.
1 clove garlic 2. In a nonstick skillet, sauté the shredded vegetables in ½ cup of
2-inch piece of daikon, peeled and warm water on high heat for 7 minutes. If the vegetables stick ¾ cup adzuki beans 1. In a three-quart pot, place the beans, kombu, and stock. Bring
cubed to the pot, add a few drops of water. 1 3-inch strip kombu to a boil on high heat.
1 stalk celery, sliced 3. Add the kasha and remaining 1½ cups water to the vegeta- 2 cups vegetable or chicken stock 2. Reduce the heat, cover, and simmer for 30 minutes.
2 cups water bles and combine well. Bring to a boil, then cover and simmer 1 small butternut or acorn squash, 3. Add the cubed squash and salt or Bragg liquid aminos and
½ cup medium- or whole- for 5 minutes. seeds removed and cubed continue cooking for 30 minutes. Add water if necessary.
granulation kasha 4. Dissolve the arrowroot starch in ½ cup water. In a medium (about 2 cups) 4. Cook the rice separately according to package directions.
2 tablespoons arrowroot starch bowl, combine with the mashed sweet potato and oil. Add 1 tablespoon sea salt or Bragg liquid Combine gently with the bean mixture. Serve hot.
1 potato or sweet potato, cooked the potato mixture to the kasha and vegetables in the skillet, aminos, or to taste
and mashed mixing well. Simmer for 3 minutes and let cool. 1 cup uncooked brown rice
2 tablespoons cold-pressed oil 5. Preheat the oven to 325˚ F and line a baking sheet with baking
1 cup whole wheat bread crumbs paper. Form patties with wet hands. Coat with the crumbs and
or cornflake crumbs, for coating place on the lined baking sheet. Bake for 25 minutes.

274 HEALTHY EVER AFTER tender and the millet is puffed. bake for 1 hour until the squash is the mixture over the squash and onion, millet, and cheese. Pour toes gently with the red pepper, drain. covered, for 5 minutes. Do not and add water to cover. Cook, Sprinkle with the salt and basil. slices on the bottom of the dish. a 2-quart casserole dish. and thinly sliced thinly sliced 4. In a large bowl, toss the toma- 3. Place the tomatoes in a small pot 2. Place the zucch

271

or flax meal, for thickening

vidual puddings by spooning the mixture into 4 cups. Refrigerate for 1 hour.
VARIATION The pudding does not need to be baked. After preparing the mixture, make indi-

(optional)

substitute

yields 8 servings