February 2003

Vol. 2     No. 2   

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We have been enjoying rice pudding in assorted variations for many years.  We made this one a few nights ago and really enjoyed it.  Check out the “hints” for different serving ideas.  We would consider this a healthy dessert, the less sugar used, the healthier it is.

Preparation Time:  5 minutes (cooked rice needed)
Cooking Time:  35 minutes
Servings:  4-6

3 cups cooked brown rice
1 ½ cups soy or rice milk
1 cup dried fruit
3 teaspoons brown sugar
1 ½ teaspoons vanilla
dash cinnamon

Preheat oven to 325 degrees.

Combine all ingredients in an oven-proof pot.  Heat to just boiling.  Remove from heat, stir and place uncovered in the oven.  Bake for 30 minutes.  Remove from oven and let rest for 5-10 minutes before serving.

Hints:  Serve in individual bowls with extra soy or rice milk to pour over the pudding and/or brown sugar to sprinkle on top.  This may also be baked in individual bowls.  Baking time will be reduced by about half.  Different kinds of fruit may be used such as raisins, currents, dried cranberries, or chopped apricots or dates.  This may also be served cold or at room temperature.



Preparation Time:  15 minutes
Cooking Time:  45 minutes
Servings:  makes about 4 cups

4 cups water
1 cup uncooked brown lentils
½ cup vegetable broth
1 onion, chopped
1 teaspoon minced garlic
½ pound fresh mushrooms, sliced
1 ½ teaspoons basil
1 ½ teaspoons marjoram
1 teaspoon rubbed sage
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon dry mustard
¼ teaspoon black pepper
¼ teaspoon allspice
¼ teaspoon ground ginger
¼ teaspoon cayenne
2 tablespoons soy sauce
1 tablespoon sherry

Place water and lentils in a saucepan and cook, covered, until lentils are tender, about 45 minutes.  Drain and set aside.

Meanwhile, place the vegetable broth, onions and garlic in a non-stick pan.  Cook and stir occasionally for about 5 minutes, until onions are soft.  Add mushrooms and cook 5 minutes more.  Add herbs and spices, cook and stir another 10 minutes, adding a bit more vegetable broth if needed.  Add cooked lentils, soy sauce and sherry.  Cook and stir until liquid is absorbed and mixture starts to stick to the bottom of the pot.

Place in a food processor and process until fairly smooth.
Serve warm or cold as a spread for bread or crackers.


Preparation Time:  20 minutes
Cooking Time:
Servings:  6-8 

1/3 cup water
1 onion, chopped
2 jalapenos, seeded and finely chopped
2 teaspoons minced fresh ginger
1 teaspoon minced fresh garlic
1 ½ teaspoons ground cumin
¼ teaspoon ground cinnamon
1/8 teaspoon crushed red pepper
1/8 teaspoon ground coriander
2-3 sweet potatoes, peeled and chopped
2  14.5 ounce cans chopped tomatoes
2  14.5 ounce cans garbanzo beans, drained and rinsed
1 cup green beans, cut in 1 inch pieces
1 ½ cups vegetable broth
¼ cup natural peanut butter
¼ cup chopped cilantro

Place the water, onion, jalapenos, ginger and garlic in a large pot.  Cook, stirring occasionally for 5 minutes.  Add cumin, cinnamon, red pepper and coriander.  Cook and stir for 1 minute.  Add sweet potatoes, tomatoes, garbanzo beans, green beans, vegetable broth and peanut butter.  Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender.  Stir in cilantro and let rest for 2 minutes.  Serve over rice or other whole grains.


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