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Tempura-Fried Chicken
Chicken Cauliflower Patties
Ginger-Flavored Grilled Chicken
Coated Chicken Cutlets with Vegetable Sauce
Ground Chicken Loaf
Gefilte Fish in Bulk
Gefilte Fish Roll
Flax Tuna Patties
Stuffed Sole
Tangy Fish Salad
Side of Salmon with Lemon Dill Pesto
Basil Pesto Fish
Breaded Fish
yields 8 servings
Poached Salmon with Mustard Sauce
chicken & 299 299 298 297 296 295 294 293 292 291 291 290 289 289 SPICY NOODLES WITH CRISPY TOFU 30 minutes. with the sesame seeds and parmesan cheese. Bake for room mixture, shredded cheese, and spinach. maining ¼ cup oil. Combine the tofu with the mush- nos and simmer for 10 minutes. rooms, onion, and garlic in the water. fore filling. utes. Remove from the oven and cool completely be- well. Press into a 9-inch pie dish and bake for 15 min- the Bragg liquid aminos, oil, an
fish mains Although this recipe contains many stages, its authentically Oriental taste makes
the time investment worthwhile.
6 ounces flat rice noodles
14 ounces extra-firm tofu, cut into 1-inch cubes
4 jalapeno peppers, stemmed and seeded
4 garlic cloves
½ yellow onion
1¼ cups water
¼ cup coconut sugar (see recipe note on p. 90)
2 tablespoons Bragg liquid aminos
or nama shoyu
2 tablespoons lemon or lime juice
Salt, for sprinkling
Ground black pepper, for sprinkling
Oil, for frying
½ pound snap peas
1 red bell pepper, cut into strips and halved, or
1 carrot, shredded
4 tablespoons fresh, chopped basil
or 2 tablespoons dried basil

1. Cook the noodles according to package directions. Drain and set aside.
2. Spread the tofu on paper towels and let drain for 20 minutes. Pat dry with additional paper towels.
3. In a blender, blend the jalapeno peppers, garlic, and onion until smooth.
4. In a separate bowl, combine the water, sugar, Bragg liquid aminos or nama shoyu, and lemon or lime juice.
5. Season the tofu lightly with the salt and pepper and pat with a paper towel so the seasoning will stick.
6. Heat ¼ inch of oil in a nonstick skillet on medium heat. Add the seasoned tofu and fry, turning as needed, until all
sides are crisp and browned, about 5 minutes. Remove with a slotted spoon and drain on a paper towel.
7. Add the snap peas and red pepper or carrot to the now empty skillet with 3 tablespoons oil and fry over medium
heat, stirring often until the vegetables are crisp and tender. Transfer to a bowl together with the noodles.
8. Add 3 tablespoons oil to the now empty skillet and add the blended jalapeno mixture. Cook until its color deepens,
about 3–5 minutes. Add the water mixture, basil, and noodles, tossing gently, until well combined. Heat thoroughly.
9. Spoon into 5 serving plates. Top individual portions with the crispy tofu.

279 282 HEALTHY EVER AFTER foods. spices, and sour (fermented) chickpeas blend well with onions, Because of their mild taste, keep you energized. work together as a super team to and iron. These two minerals Chickpeas contain both copper levels of fiber. than other foods with comparable ered cholesterol levels even more study found that chickpeas low- helps lower LDL cholesterol. One

283
Falafel

inches until soft. When done, drain and discard the water.
the chickpeas for 2 hours in enough water to cover at least 2
or cornflake crumbs, for coating
cooking time and easier digestion.) Drain and rinse. Cook
1 cup whole wheat bread crumbs
(Baking soda tenderizes the beans, which results in less
flax meal (optional)
of water with ½ teaspoon baking soda for at least 12 hours.
½ cup oats or ¼ cup
RECIPE NOTE To cook chickpeas, soak them in plenty
Dash of ground black pepper
1 teaspoon salt
ing sheet and bake for 30 minutes, until browned.
3 cloves garlic, crushed
1 stalk celery, diced
bread crumbs or cornflake crumbs. Place in the prepared bak-
4. Form patties with the mixture and coat with the whole wheat
1 onion, diced
If the mixture is too loose, add the oats or flax meal.
1 egg
3. Add the egg, onion, celery, garlic, salt, and pepper and blend.
2½ cups cooked brown rice
2. In a medium bowl, mash the chickpeas and rice.
(see recipe note)
1½ cups cooked chickpeas
1. Preheat the oven to 350˚ F. Grease or line a baking sheet.
CHICKPEA CROQUETTES
yields 12–15 patties

½ teaspoon chili pepper (optional)
1/8 teaspoon cayenne pepper
Pinch of baking soda
(p. 186), with or without pita.
1 teaspoon sea salt
5. Serve with Techina (p. 153), fresh vegetables, and Sauerkraut
1 teaspoon coriander
spoon and drain on paper towels.
1 teaspoon cumin
5–7 minutes until golden on all sides. Remove with a slotted
3 cloves garlic
cookie sheet. Bake for 15–20 minutes or deep-fry in hot oil for
½–¾ cup fine-granulation kasha
4. Form balls with a small, greased scoop and place on the lined
1/3 cup oil
smooth. Refrigerate for 1 hour.
3. In a blender or food processor, puree all the ingredients until
1 tablespoon cilantro leaves
baking paper.
3 eggs (optional)
1 onion
2. Preheat the oven to 350˚ F. Line a cookie sheet with
1 teaspoon baking soda
spoon baking soda overnight. Rinse and drain.
chickpeas
2 cups chickpeas
1. Soak the chickpeas in plenty of water with 1 tea-
all about
FALAFEL
yields 25 balls