Doreen Rooke's Fun Recipes

Doreen loves to share her recipes!  Here are a few favorites!

1) Vegetable Dishes:

Tofu Honey Carrots

5 cups carrots

1 cup of green onions

1 pound drained and cubed tofu

1/2 cup canola or safflower oil

1/2 cup honey, maple syrup, or half of each

2 tablespoons dried parsley or fresh, chopped

1/2 teaspoon sea salt (optional)

Cut onions in one inch strips. Cut carrots lengthwise in one inch strips. In saucepan, steam carrots in just enough water to cover, until tender crisp (not soft) for about 5-10 minutes. In a skillet, sauté onions and tofu in oil for 3 minutes, stir in drained carrots, maple syrup or honey, sea salt and parsley. Add sesame seeds, if desired, for additional protein. Makes 6-8 servings.

Zucchini Bake

2 sliced yellow squash

5 zucchinis sliced

1 chopped onion

1 minced clove garlic

3 chopped stalks of celery

3 tablespoons vegetable oil

1/2 cup fresh chopped parsley or dried

2 teaspoons Spike seasoning , Vegit or 1 tsp sea salt

Dash of cayenne pepper

2 teaspoons Italian seasoning or oregano

1/2 cup plain yogurt or sour cream

3 tablespoons arrowroot powder mixed with a little water

3 eggs beaten or egg substitute

1/2 cup mashed tofu, kefir, or cottage cheese

1 cup each, Swiss and parmesan or cheese of your choice

Sauté onions, minced garlic and celery in oil for a couple minutes. Add yogurt, tofu, eggs, and 1/2 cup grated cheese, stirring constantly. Add arrowroot mixture, parsley and seasonings. Cut zucchini in half lengthwise. Place in baking dish and top with slices of yellow squash and prepared mixture.. Top with grated Swiss and parmesan or your choice of cheese. Bake at 350 degrees for 45 minutes.

Variations: May add canned salmon or tuna before the sauce.

Brussels Sprouts

1 1/2 pounds Brussel Sprouts, Sliced into quarters

2 tablespoons olive oil

1-3 tablespoons balsamic vinegar, to taste

Salt and pepper to taste

Freshly grated Parmesan cheese

Trim stems off bottom of sprouts and remove any damaged or brown leaves. Steam Brussel sprouts for 10-12 minutes, until tender. Heat olive oil in a separate pan. Add sprouts and balsamic vinegar to oil and toss until sprouts are coated with the mixture. Add salt and pepper. Once in serving dish, Sprinkle lightly with Parmesan cheese. Serves 4 to 6.

Spinach Pesto

1 bag of pre-washed spinach (7oz)

4 tablespoons olive oil

2 garlic cloves, minced

Squeeze of fresh lemon

Dash of nutmeg

Salt and pepper to taste

2 tablespoons toasted pine nuts (optional)

Cook spinach in skillet by stirring slowly. Place in blender. Add all ingredients and blend to desired consistency. For smoother texture, add a little water. Serve on pasta, potatoes, or other vegetables. Serves 4.