Hi, everyone. I made this a couple of weeks ago and ate it several
times. I loved it more every time I had it. It is something I made
up, therefore it is *very* flexible. Each time I ate it, I used
different 'fixings', although it struck me as a great sandwich
replacement. Once on a english muffin with lettuce and tomato, once
in a pita with tomato, cucumber and onion, once with pasta & veggies
and once by itself with a giant salad.
Portobello Tempeh Marinade
4-6 portobello mushrooms, cut in half and then sliced
1 block of tempeh, cut into strips the size of the mushroom strips
marinade was approximate, but I am pretty sure this was it:
1/2 cup soy sauce, low sodium, if prefered
1/2 cup rice vinegar
3 tbsp. Worcestershire sauce, or to taste
3 tbsp. orange juice, or to taste
garlic powder or fresh garlic, to taste
fennel to taste
I used this as my base and then continued to add whatever seemed
savory and good in this, a little more vinegar, and litle more juice &
spices. Also, I added water to thin it. I let the mushrooms and the
tempeh marinade in this mixture for a day and continued to let it
marinade for the rest of the week. Then, I would put a sandwich sized
portion in a non-stick pan and heat it until everything gets warm and
the mushrooms and tempeh brown. Even SAD boyfriend liked it. The
great part is that it is really flexible. Hope it is helpful!
For Nicole, I hope it gets to you in time. This is awesome! Thanks
to Jerry and Roger! Happy baking!
Banana Bonanza Bread
6 (yes, 6) very ripe bananas (a bit overripe is fine)
1 c. sugar
1 tsp. vanilla
2 c. all purpose flour
1 tsp baking soda
1 tsp baking powder
cinammon to taste
In one bowl, mash the bananas until smooth (we like it a bit chunky)
and add the sugar and vanilla, blending until incorporated.
In anoter bowl, mix the dry ingredients until well blended and add to
the bananas. Mix these thoroughly. Pour this into a 9X13 glass baking
dish (no need to spray) or a regular loaf pan (spray a THIN coat of
baking spray). Bake at 350 for an hour. Serve with a glass of COLD
vanilla soy milk. If you don't find this to turn out AMAZING let me
know, but we doubt it will fail you! Healthy eating!
Jerry Brick and Roger Terry
For Kate, hope you love this as much as I did. Thanks to V Kinney for
sending it our way!
I received a recipe for spinach dip from a nutritionist I have been
working with. I modified it some to fit the Ornish program and it is
still delicious. I make it often, and everyone who has tried it is
surprised that it is very low fat. I like it because it's like being able
to bring a "best friend" from my SAD days with me to the Ornish program.
1 12.3 oz pkg Mori-Nu lite firm tofu (1.0 g fat per serv)
1 10 oz pkg frozen chopped spinach, thawed
1/2 bunch green onions, chopped (use both white and green portions
1 8 oz. can sliced water chestnuts, drained and chopped
1 pkg. Knorr Vegetable Soup Mix
1/2 c. nonfat mayonaise (I use Kraft)
Thaw spinach and squeeze out excess water; set aside. Combine tofu and
mayo in blender or food process and blend until smooth. Put in large bowl
and add remaining ingredients. Stir until blended. Refrigerate overnight
for best flavor.
Serve with rye bread, nf crackers, raw vegetables, or melba toast.
I am particular about my spinach dip and I think this one closely
resembles the one with SAD ingredients.