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yields 4 servings
yields 6 servings
cookies & for 15 minutes. celery for 40 minutes. Add the salt and pepper. turning once. Place in a baking pan lined with baking paper. tapioca flour. VEGETABLE SAUCE COATED CHICKEN CUTLETS WITH 7. In a blender, blend the vegetables with the water. Spoon over the seared cutlets and bake, covered, 6. Prepare the sauce: In a frying pan, heat the oil. Sauté the onion, garlic, green and red peppers, and 5. Preheat the oven to 375˚ F. 4. In a frying pan, heat the oil or water over high heat. Sear the cutl

snacks Though it’s high in protein and essential fats, salmon still has less fat than chicken or steak.
A superior source of omega-3 fatty acids, this tasty fish richly earns the title of “brain food.”
MUSTARD SAUCE
1. Sprinkle the salmon fillets with sea salt
5 salmon fillets
and refrigerate for 1 hour. Rinse well.
Sea salt, for sprinkling
½ cup Tofu Mayonnaise (p. 177)
2 cups water
onion, lemon, peppercorns, salt, and
1 cup white wine 3 tablespoons Dijon mustard 2. In a large pot, place the water, wine,
2 teaspoons lime or lemon
1 onion, sliced juice pepper. Add the salmon, skin-side up.
1 lemon, sliced ½ teaspoon lime or lemon Cover and simmer for 15 minutes.
6 peppercorns zest (optional) 3. Prepare the mustard sauce: In a small
½ teaspoon salt 2 teaspoons honey (optional) bowl, combine the sauce ingredients
Dash of ground black pepper and refrigerate.
Lettuce, for garnish 4. When ready to serve, arrange the fish
on a bed of lettuce and drizzle with the
Mustard Sauce. Serve the fish either
hot or cold.

BREADED FISH yields 5 servings

Crushed potato chips are a great gluten-free option for breading fish or chicken cutlets
or nuggets. It packs a lot of flavor and provides a nice crunch. Another crisp gluten-free
breading option is to dip fillets into beaten eggs and coat with medium- or fine-granulation
kasha. Fry or bake as usual.

2 tablespoons oil 1. Preheat the oven to 350˚ F.
¼ teaspoon salt 2. Smear the oil onto the bottom of a baking dish and sprinkle lightly
2 cups finely crushed potato with the salt. Dust with a thin layer of the crushed potato chips
chips 3. Arrange the fish fillets in the greased baking dish. Brush with oil,
5 fish fillets of your choice and sprinkle the rest of the potato chips liberally over the fish slic-
(flounder, sole, salmon, es.
tilapia, whitefish) 4. Bake at 350˚ F for 25 minutes.

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