|June 2002 Vol. 1 No. 6|
RECIPES FROM THE NEW MCDOUGALL PROGRAM
We recently completed our first McDougall Program at the Flamingo Hotel and Spa in Santa Rosa, CA. The chef, Ron MacDonald, did a fabulous job with the food and over the next few months I will be sharing some of his creations with you. Everyone who attended the May 2002 program agreed that the soups were wonderful! The recipe for the Tomato Basil soup got the most requests, so we’ll start with that one this month.
TOMATO BASIL SOUP
1 onion, coarsely chopped
Place all ingredients, except milk, in a large pot. Bring to a boil, reduce heat, cover and simmer for 1 ½ hours. Puree in batches in a blender and return to pot. Add soy or rice milk and reheat. Do not boil. Serve at once.
Hint: This may be served as a first course, as a complete meal with a salad and some bread, or use as a topping for vegetables, potatoes or pasta.
BLACK BEAN CHILI
2 ½ cups vegetable broth
Options: baked tortilla chips
Place ½ cup of the vegetable broth in a large pot. Add onions, bell pepper and garlic. Cook and stir frequently for 3 minutes. Add green chilies, chili powder, cumin, and oregano. Cook and stir for 2 minutes. Add remaining broth, beans, tomatoes, and barley. Bring to a boil, reduce heat, cover, and cook for 10 minutes. Uncover and cook for 15 minutes. Stir in cilantro and salt to taste. Serve over brown rice, if desired, or ladle into a bowl. Add optional toppings as desired.
Hints: Use some baked tortilla chips on the side of the chili or crumble over the top. Use a tablespoon or two of tofu sour cream on the top and/or about ¼ cup of the avocado salsa. (See recipes below).
Combine all ingredients and toss gently to mix.
TOFU SOUR CREAM
Combine all ingredients in a food processor and process until smooth. Refrigerate at least 2 hours to allow flavors to blend. Keeps in the refrigerator for about a week.
CREAMY CORN SOUP
4 1/3 cups vegetable broth
Place 1/3 cup of the broth in a medium saucepan. Add the shallots and cook and stir for about 2-3 minutes. Stir in the flour and mix well. Add the remaining broth, about ¼ cup at a time, stirring well, until the flour is well mixed into the broth. Add the corn and heat soup to boiling. Reduce heat and cook for about 5 minutes. Remove by cupfuls into a blender jar and process briefly until slightly smooth. Return to pan and heat through. Stir in cilantro just before serving.
Hint: For a bit more heat and flavor, serve Tofu Chile Cream on the side so each person can add a dollop to their soup, if desired.
TOFU CHILI CREAM
Place all ingredients in a blender jar and process until smooth. Scrape sides as necessary and repeat until well processed. Place in a bowl and chill until needed.
Hint: Roast chilies on a baking sheet
about 6 inches from the broiler, turning as necessary to char all sides.
Place in a brown paper bag and close top. Let cool for about 10 minutes.
Remove seeds and as much skin as possible.
John McDougall All Rights Reserved