This Months Free Recipes - Barbara Kerr

Broccoli and Asparagus Quiche with a Potato Crust

11½ large baking potatoes sliced into 1/8-inch slices (about 1½ pounds)
2 cups broccoli, cut into ½-inch pieces
2 cups asparagus, cut into ½-inch pieces
1 Tbsp. olive oil 1 Tbsp. minced dried onion
½ tsp. dillweed
1 tsp. salt
2 Tbsp. cornstarch
2 Tbsp. whole wheat pastry flour
1 ½ cups Westsoy, unsweetened, soy milk

In a large skillet sprayed with vegetable spray, spread out potato slices and cook covered, on low heat for 10-15 minutes, or until slightly soft and flexible; set aside and keep covered. In another large skillet heat oil and sauté broccoli and asparagus over med.-high heat for 4 minutes, until crisp tender. Add remaining ingredients except soymilk. Sauté another minute. Add soymilk and bring mixture to a boil. Allow to simmer and thicken for 2 minutes; set aside. In a 10-inch quiche dish sprayed with oil, arrange potato slices so they are somewhat overlapping. They won't bend perfectly in the corners. Spoon in filling and spread out evenly. Bake @ 350° for 35 minutes. Top with a tomato rose for garnish.

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Spring Tea Sandwiches

1 loaf sweet black bread or pumpernickel
1 loaf honey whole wheat bread or onion dill rye
square cookie cutters, different sizes
small flower-shaped or round-scalloped cookie cutters
one recipe Delightful Dill Spread

To make nice contrasting tea sandwiches you will need two different colors of bread. Take advantage of great local bakeries that specialize in healthy breads. Find a large square cookie cutter and a smaller flower cookie cutter that will easily fit inside the square. Make the same amount of cutouts in each color of bread with the large square and the small flower cutter.

Remove the center flower from each piece of bread and exchange it with the identical cutout in the other color bread. Spread sandwiches with a generous spoonful of the dill spread. The sandwiches can also have thinly sliced tomato, cucumbers or small pieces of lettuce inside. The bread cutouts can be made a week ahead and frozen in an airtight bag. Fill before serving.

Delightful Dill Spread

1 12.3-ounce box silken extra firm, Mori Nu tofu
½ cup Vegenaise (best tasting soy mayonnaise)
1 ½ tsp. dillweed
½ tsp. onion powder
½ tsp. salt
1 tsp. dried minced onions
1 tsp. honey

In a medium sized food processor, process to smooth. Refrigerate for flavors to blend. Can also be used on baked potatoes or as a dip for veggies.

Quinoa, (KEEN´ WA) or the "Mother grain" as the Inca Indians referred to this tiny seed no bigger than a mustard seed, was so important to their diet that the mighty Inca King planted the first row of quinoa each year with a solid gold spade.

Grown in the mighty Andes Mountains of South America, Quinoa dates back over 5,000 years, This tiny seed once fed an ancient civilization stretching from the seacoast of Chile to the snow-capped peaks of the Peruvian Andes, the vast Inca Empire.

Quinoa stands alone as a complete protein grain. It supplies all the essential amino acids in a balanced pattern. In addition to the amino acids, approximately two cups of cooked quinoa also supply 141.0 mg Calcium, 449.0 mg. Phosphorus, and 6.6 mg. of Iron.

This wonder grain can be made into a finely ground whole flour in your blender, that lends a nutty taste to baked goods, cookies, and piecrusts. It is an EXCELLENT choice for use in wheat-free and gluten-free diets!

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Quinoa Taboule

1 ½ cups rinsed quinoa
3 cups water (distilled is best for cooking grains)
1 tsp. salt, divided
1 Tbsp. dried, minced onions
¼ tsp. garlic powder
1 Tbsp. molasses, not blackstrap
1 large tomato, diced (about 1 ¼ cups)
¼ cup parsley, minced
¼ cup fresh lemon juice

Thoroughly rinse quinoa in a fine strainer to remove any remaining bitter powder from husk. Bring water and ¾ tsp. salt to a rapid boil. Add quinoa, onion, garlic powder, and molasses. Return to a boil, cover and simmer on low for 20 minutes. Remove from heat and allow to sit covered for another 20 minutes. Place in a large bowl and refrigerate until cold. Stir in tomato, parsley, lemon juice and remaining ¼ tsp. salt.

Serve cold.

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Zesty Coleslaw

2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup thinly sliced yellow or green pepper
1/3 cup Vegenaise or favorite soy mayonnaise
2 Tbsp. lemon juice
2 Tbsp. sucanat
2 tsp. prepared mustard
½ tsp. celery seed
½ tsp. salt In a large bowl mix together shredded cabbage and pepper.

In a separate small bowl whisk together remaining ingredients. Pour over cabbage and toss to coat well. If possible allow salad to refrigerate for an hour or two before serving. Toss just before serving.

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Toasted Coconut Cream Tort

2 2/3 cups Hokan Lite Coconut Milk or, SILK soymilk by White Wave
1 cup shredded unsweetened coconut, divided pinch salt
¼ cup pure maple syrup, ( ½ cup if using soymilk)
¼ cup cornstarch

In a 350º oven toast coconut in an 8 by 8-inch pan until browning around edges and bottom; about 5 to 8 minutes; watch carefully. Stir and set aside. In a small measuring cup whisk 1/3 cup of coconut milk into cornstarch. Use a spoon to press out any lumps. In a medium saucepan heat the remaining 2 1/3 cups coconut milk, salt and syrup. Whisk in cornstarch mixture, stirring constantly until mixture comes to a full rolling boil. Simmer on low for a minute or two. Remove from heat and stir in ¾ cup of the toasted coconut. Pour into Roasted Almond Nut Crust and sprinkle with remaining coconut for garnish. Refrigerate before serving. Filling thickens as it cools. (Use ½ cup maple syrup if you like sweet treats.)

Roasted Almond Nut Crust

10 whole honey graham crackers, health food variety
¾ cup toasted almonds
2 Tbsp. sucanat
2 Tbsp. pure maple syrup
3 Tbsp. water

Roast almonds in the oven @ 350º for about 20 minutes; check often. They should brown. In a food processor turn the graham crackers and almonds into meal. Add rest of ingredients and pulse just until crumbs form. Press into a 10-inch spring form pan or quiche dish, ¾-inch up sides and on bottom. Bake @ 350º for 12-15 minutes.

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Raspberry Limeade

1 can 100% Welch's White Grape Raspberry juice, frozen concentrate
3 cans water
1 cup frozen raspberries, unsweetened
2 med. limes, peeled, seeded and quartered

Mix juice and water together. Blend half of liquids with fruit. Mix all; serve. er 20 minutes. Place in a large bowl and refrigerate until cold. Stir in tomato, parsley, lemon juice and remaining ¼ tsp. salt.

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