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We always serve dessert after dinner at the McDougall 10-day live in program in Santa Rosa, CA. Many people do not feel that dinner is finished until they have dessert. The first night we usually have brownies as a special treat and they are always a welcome surprise. My favorite brownie recipe is in the Quick and Easy Cookbook on page 272. They are very rich and moist and we like them even better when they have been refrigerated for a day before serving. This chocolate dessert was developed with a more cake-like texture. This makes a wonderful birthday cake for your special someone! John made me promise I would caution you that these treats are for special occasions only. They are not recommended to be a part of your daily healthy meal plan. I make these when we are having guests over for dinner or family members are visiting from out of town.
Preparation Time: 15 minutes
1 ½ cups unbleached white flour
Preheat oven to 375 degrees.
Place the flour, Sucanat, cocoa powder and baking soda in a large mixing bowl and mix well. In a separate bowl, add the soy milk, soy yogurt, fat replacer and vanilla and mix until very smooth. Pour this mixture into the dry ingredients and stir until well mixed. Add nuts, if desired, and stir into batter. Turn into a square non-stick baking pan (8 x 8 inches) and flatten into the corners with a spoon. Bake for about 25 to 30 minutes, until toothpick inserted into center comes out clean. Cool. Remove from pan and cut into squares.
Hints: I make this in a square, non-stick, SiliconeZone baking pan with excellent results. After the cake has cooled slightly, remove it from the baking dish by inverting the pan before cutting into squares for serving. If you are going to frost the cake, do so after removing from the pan but before cutting into squares. Serve with Vanilla soy ice cream for a wonderful special occasion treat.
People have been asking for a frosting recipe for many years and I finally have one that I know you will enjoy. This will make that birthday cake really special!
Preparation Time: 3 minutes
Place the confectioners’ sugar and cocoa powder in a small bowl. Mix well. Stir in ¼ cup of the soy milk and the vanilla and mix well. Add the remaining soy milk a little at a time until the frosting is a spreadable consistency. Use to frost cakes or brownies.
WEST AFRICAN STEW
Preparation Time: 40 minutes
1 yellow onion diced
Put the onion, garlic, sweet potato, eggplant, mushrooms, peppers and okra into a large stock pot. Pour in the vegetable broth, and add the spices. Cover pot and bring to a boil. Let the veggies cook until they are just soft.
Add the molasses, tomatoes, green beans, kale, and garbanzo beans and bring pot back to a boil. Cook for another 5-10 minutes or until the green beans are just tender.
Serve over Basmati rice with fresh baked whole wheat bread. This makes a lot of food but is great as leftovers.
Hint: If you can’t find okra in your local market, just leave it out. It tastes just fine without the okra, but okra is a traditional African vegetable, possibly introduced into the southern US by slaves.
CANNELLINI BEAN STEW
This is another recipe that is a favorite at the McDougall Program. It is very easy to prepare and the leftovers are great the next day. This recipe may easily be doubled for more servings.
Preparation Time: 5 minutes
½ onion, chopped
Place onion and garlic in a saucepan with the broth. Cook, stirring occasionally for 2-3 minutes until onion softens slightly. Add remaining ingredients and simmer for about 15 minutes to blend flavors, stirring occasionally.
Serve plain in a bowl with some bread or ladle over whole grains, pasta or potatoes.
Hints: If fresh tomatoes are not in season, use canned diced tomatoes instead. Substitute ¾ cup of drained, canned diced tomatoes for every 1 tomato.
RED LENTIL SURPRISE
I am always looking for quick and easy meals, and also ways to improve recipes that I have been preparing for a long time. This is one of our favorite fast meals. I like it because it is easy to prepare and I don’t have to attend it constantly while it is cooking. John likes it because it is very filling and it tastes great!
Preparation Time: 10 minutes
½ cup water
Place the water in a large saucepan. Add the onion, bell pepper and garlic. Cook, stirring occasionally for 5 minutes, until vegetables soften slightly. Add remaining ingredients, except for the tofu. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Add tofu, stir gently and heat for about 2-3 minutes. Serve over whole grain toast or rolls.
Hints: This may also be made without the tofu and it is still delicious. You could also serve this over rice or potatoes. This reheats well so it is great as a leftover!
ISRAELI COUSCOUS SALAD
Israeli couscous can be found in most supermarkets in the ethnic foods department. It looks like large couscous. If you are unable to find it, another small pasta may be substituted. Follow directions for cooking time on the individual packages.
4 cups cooked Israeli couscous
Place the cooked couscous in a large bowl. Add all the vegetables and mix well. Combine the dressing, soy sauce, dill weed and Tabasco. Pour over the salad mixture and toss to mix. Season with pepper to taste. Chill before serving.
Hint: This is delicious with many different kinds of dressing. Try fat-free Italian, Honey-Mustard, Raspberry Vinaigrette, Sesame or your favorite dressing. This keeps well in the refrigerator and it easy to pack for a lunch on the go. It is one of my favorite salads and I usually make a double batch.