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1 bag mixed salad greens
2 cans mandarin orange segments, drained
1/2 c. soy bacon bits
1 c. red onions, thinly sliced
1/2 c. pecan halves
1/3 c. raspberry dressing
1. Mix salad greens, orange segments, bacon bits, onions and pecans in large bowl.
2. Add raspberry dressing, toss lightly.
Yield: six servings, 1 2/3 cups each.
Paula & Curtis Eakins
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2 Tbsp. cornstarch
1/4 c. lemon juice
3 Tbsp. soy sauce, lite
1 1/2 c. pineapple juice
3 Tbsp. fructose
1/4 c. green pepper, diced
1. Dissolve cornstarch in lemon juice. Combine all other ingredients into a saucepan and bring to a boil.
2. Stir in lemon juice mixture and cook over medium heat, stirring, until sauce thickens and becomes clear.
Paula & Curtis Eakins
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1 Tbsp. olive oil
1/2 c. red bell pepper, chopped
1/4 c. red onion, chopped
2 c. mock chicken, cubed
2/3 c. sweet and sour sauce
1/2 c. almonds, slivered
2 Tbsp. soy sauce, lite
6 whole wheat tortillas
1. In a large skillet, heat oil over medium heat and add red bell pepper and onion. Saute until tender.
2. Combine vegetable mixture, mock chicken, sweet and sour sauce, soy sauce and almonds in medium bowl, mix until well blended.
3. Cover tortillas with paper towel and microwave on high 10 seconds to soften. Place 1/2 cup filling in center of each shell and roll up.
4. Drizzle the remaining sweet and sour sauce across the middle of each burrito.
Paula & Curtis Eakins
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1 Tbsp. olive oil
1/2 c. onions, sliced
1 garlic clove, thinly sliced
2 medium zucchini, sliced on a slant into thin slices
1/2 tsp. sea salt
1. Heat olive oil in skillet over medium heat. Add onions and garlic.
2. Place thinly sliced zucchini on top, cover and cook for 3 minutes.
3. Sprinkle with sea salt and serve hot.
Serves 4
Paula & Curtis Eakins
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1 c. Mori-Nu tofu, soft
3/4 c. water
1/2 c. lemon juice, fresh
1/2 c. canola oil
2 1/2 c. unbleached white flour with germ
1 1/4 c. fructose
2 tsp. baking powder, aluminum free
1/2 tsp. sea salt
1 c. blueberries, fresh or frozen
1. Preheat oven to 350 degrees. In a blender, add tofu, water, lemon juice and oil, blend until smooth.
2. In a large bowl, mix together flour, fructose, baking powder and salt.
3. Pour tofu mixture into the flour mixture and with a hand mixer, mix just enough to moisten. Gently fold in blueberries.
4. Pour into an oiled bundt pan and bake about 50 minutes or until inserted toothpick comes out clean.
5. Let the cake cool 10 minutes; turn out onto a wire rack. Once cake has cooled, place on a platter and glaze with Lemon Glaze.
Serves 12
Paula & Curtis Eakins
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1 container Mori-Nu tofu, soft
1 package Mori-Nu lemon pudding mix
In a food processor, mix tofu and lemon pudding mix together until smooth. Pour glaze over the cake.
Paula & Curtis Eakins
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