Cleansing or Surgery


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D.B., Ohio

 

 

Naturally Simple Vegetarian Cookbook

Sample Recipes

 

Napoli Garden Pasta

Serves 4

This is a traditional light tomato-vegetable sauce from Italy.

8 ounces of spaghetti or penne
2 Tbsp olive oil
1 medium onion, chopped or 1 tsp dried minced onion
2 cloves garlic, minced or 1/2 tsp garlic powder
1 stalk celery, chopped or 1 green bell pepper, chopped
1 large carrot, chopped
1 medium yellow squash or zucchini (3/4 cup), chopped
1 cup sliced mushrooms
1 can (14.5 oz) diced tomatoes
1 tsp unrefined sugar or pure maple syrup
1 tsp basil
1/2 tsp oregano
1/2 tsp unrefined salt
Dash pepper
Sliced olives or minced parsley for garnish

  1. Cook spaghetti in boiling water according to package and drain.
  2. In large skillet with lid, sauté onion and garlic in oil until softened.
  3. Add the celery, carrot, squash and mushrooms. Cover and cook for 6 minutes or until carrots are tender.
  4. Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, 5 minutes or more, until spaghetti is cooked.
  5. Toss spaghetti with sauce. Top with sliced olives or minced parsley. Serve with salad greens.

Tip: To sneak more vegetables into your family's diet, finely chop them and they will disappear into the sauce.

Variations: Vary this recipe by omitting squash and substituting cauliflower florets, chopped spinach, green beans or frozen green peas.

Greek Spinach Rice

Serves 4

This dish is perfectly seasoned according to our neighbor Giovanni. It is particularly special with homegrown spinach.

1 bunch fresh spinach (6 to 8 ounces)
3 Tbsp olive oil
2 cloves garlic, minced
1 tsp dill weed or basil
2 tsp unrefined salt (or less)
Dash pepper
1 Tbsp lemon juice or red wine vinegar
4 cups water
1-1/2 cups long grain rice (brown or white)
1/2 cup crumbled Feta cheese (optional)
1/2 cup freshly grated Pecorino Romano or Parmesan cheese

  1. Finely chop spinach with knife or in food processor bowl.
  2. Heat oil in a heavy skillet or wok and add minced garlic and mushrooms. When mushrooms have softened, add spinach, dill weed, salt and pepper. Cook about 5 minutes over medium heat, stirring often. Remove from heat and stir in lemon juice.
  3. Meanwhile, bring water to a boil and cook rice. Add spinach mixture to cooked rice and toss lightly with forks until blended.
  4. Spoon the green rice onto a warmed platter and arrange in a mound. Sprinkle with the cheeses. In season, garnish with sliced, fresh tomatoes. Serve with steamed carrots.

Tip: One reason we turn up our noses at spinach is its tendency to look slimy. Some try to give it a gourmet touch by calling it “spinach puree,” but my family still balks and calls it baby food. By finely chopping the spinach, its texture is not noticed. All that is seen is green flecks.

Corn Creole

Serves 4

An old standby when we want something that tastes like it took two hours, but is on the table in ten minutes. Give yourself a break and try it.

3 to 4 cups corn (fresh, frozen or canned)
1 can (14.5 oz) diced tomatoes or salsa
2 cups cooked and seasoned kidney or black beans
Grated cheese for garnish (optional)

Heat and serve in bowls. Add a few squirts of lime juice and grated cheese if desired. To make a heartier meal, serve over rice or pasta.

Tip: This is a good use for beans that you've previously cooked.

Quick Peanut Butter Cookies

Yield 18 cookies

These delicate cookies melt in your mouth. It seems like they must be made with flour, but there's none to be found.

PREHEAT OVEN: 350 DEGREES

BAKE: 8 -10 minutes

1 cup peanut butter (chunky or smooth)
1 egg, beaten
3/4 cup unrefined sugar (Sucanat)

  1. Melt peanut butter gently in small saucepan, stirring often. When it is softened, stir in beaten egg and sugar.
  2. Drop by rounded teaspoons unto oiled cookie sheet. Flatten slightly with fork. Bake at 350 degrees for 8 – 10 minutes, or until beginning to brown around the edges. Remove from oven. Let set 2 minutes before removing to cooling rack.

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