12 Steps to Whole Foods
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12 Steps to Whole Foods

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06.03.2015 Views

Reaping a Gardener’s Rewards Tempeh Pitas 2 Tbsp. extra virgin olive oil, divided in half 2 pkg. (8 oz. each) Tempeh (page 339) (any kind), sliced ¼ C Bragg Liquid Aminos (page 338) 1 onion, thinly sliced 2 bell peppers, any color, thinly sliced 1 Anaheim pepper, diced 1 cucumber, thinly sliced garlic mayo* or grapeseed oil Veganaise (health food store or online) ½ C feta cheese, crumbled 4 whole-wheat pita breads, cut in half * See Flaxseed Cookies (page 114). Sauté the tempeh slices in 1 Tbsp. oil until lightly browned. Turn and brown other side. Add the Liquid Aminos, stir gently, and set aside to marinate in bowl. Now use the same skillet to sauté the onion and all the peppers in the remaining oil. Spread the inside of the pitas with the garlic mayo or Veganaise and stuff them with the tempeh, onion/pepper mixture, sliced cucumbers, and 1 Tbsp. feta. Toast briefly or serve immediately. Other Recipes Salsa Verde Salad (page 69) CARROT RECIPES Never peel your carrots, because the skin of carrots (as well as other fruits and vegetables) contains high concentrations of nutrition. Just scrub them clean. Buttery Dill Sautéed Carrots 2 lbs. carrots (about 6 C), sliced diagonally ¼" thick ½ tsp. sea salt ½ tsp. freshly ground pepper ¼ C unsalted butter 2 Tbsp. agave (raw, organic) or honey (raw) 2 Tbsp. dried (or ¼ C fresh chopped) dill weed 2 Tbsp. flax seeds, freshly ground Put carrots with C water in a frying pan and bring to a boil. Cover pan and lower heat to medium-low for 8 min. or until carrots are tender-crunchy. Drain any remaining water. Add the butter and sauté for another 1-2 min. Remove from heat and add remaining ingredients, then toss until just mixed. 144 12 Steps to Whole Foods © Copyright Robyn Openshaw

Reaping a Gardener’s Rewards Carrot-Orange Soup 2 Tbsp. extra virgin olive oil 2 yellow onions, chopped 12 average (or 10 large) carrots, scrubbed and chopped 4 C vegetable broth 1 C fresh orange juice ½ tsp. sea salt ¼ tsp. freshly ground pepper 1 tsp. orange zest Sauté the onions in the olive oil until tender. Add the carrots and vegetable broth and bring to a boil. Reduce the heat to low and simmer 30-60 min. until the carrots are tender. Purée the mixture in a high-powered blender until smooth. Return the mixture to the pot and add the orange juice, salt, pepper, and orange zest. Add water if consistency needs to be thinner. Simmer until just heated through, then serve. © Copyright Robyn Openshaw 12 Steps to Whole Foods 145

Reaping a Gardener’s Rewards<br />

Carrot-Orange Soup<br />

2 Tbsp. extra virgin olive oil<br />

2 yellow onions, chopped<br />

<strong>12</strong> average (or 10 large) carrots, scrubbed and chopped<br />

4 C vegetable broth<br />

1 C fresh orange juice<br />

½ tsp. sea salt<br />

¼ tsp. freshly ground pepper<br />

1 tsp. orange zest<br />

Sauté the onions in the olive oil until tender. Add the carrots and vegetable broth and bring <strong>to</strong> a boil. Reduce the<br />

heat <strong>to</strong> low and simmer 30-60 min. until the carrots are tender. Purée the mixture in a high-powered blender<br />

until smooth. Return the mixture <strong>to</strong> the pot and add the orange juice, salt, pepper, and orange zest. Add water if<br />

consistency needs <strong>to</strong> be thinner. Simmer until just heated through, then serve.<br />

© Copyright Robyn Openshaw <strong>12</strong> <strong>Steps</strong> <strong>to</strong> <strong>Whole</strong> <strong>Foods</strong> 145

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