Serves 6 Copyright: Nancy Berkoff
Here’s a creative way to use tofu in a salad. This recipe can easily be multiplied.
|Firm tofu, crumbled||1-1/2 pounds|
|Pineapple tidbits, drained||1-1/2 cups|
or maraschino cherries
|Chopped walnuts||1/4 cup|
Combine all ingredients, except bananas, in a bowl and toss well. Peel and split bananas lengthwise. Line six salad plates with banana halves (2 per plate). Top with tofu mixture and garnish with raisins, dates, or pineapple.
Serves 12 Copyright: Nancy Berkoff
|Uncooked wild rice||2 cups|
|Chopped dark raisins||1 cup|
|Chopped toasted walnuts||1 cup|
|Chopped toasted cashews||1/2 cup|
|Chopped green onion||1/2 cup|
|Chopped celery||2 ounces|
|Chopped onion||1 ounce|
|Red wine vinegar||2 ounces|
|Lemon juice||2 Tablespoons|
|Fresh or frozen, thawed
|Minced garlic||2 cloves|
|Maple syrup||1 teaspoon|
|Olive oil||1/4 cup|
Combine rice and 6 cups water in a pot. Bring to a fast boil. Reduce heat, cover, and allow to simmer until the rice is tender, about 40 minutes. Drain and allow to cool. Combine cooled rice with raisins, walnuts, cashews, green onion, celery, and onion in a bowl. Pour vinegar, lemon juice, raspberries, garlic, and maple syrup into a blender or food processor canister. With blender or food processor on low, slowly pour in oil. Allow to combine. Toss dressing with rice. Serve at room temperature or chilled.
Serves 12 Copyright: Nancy Berkoff
|Basmati or long grain rice||3 cups|
|Vegetable oil||3 Tablespoons|
|Finely diced onion||1 cup|
Wash the rice thoroughly under cold water. Drain and place in a nonreactive bowl. Add water, cover, and allow to soak for 20 minutes. Heat oil in sauté pan. Sauté onions until soft, but not golden. Add rice and soaking water. Bring to a fast boil, stirring constantly. Reduce heat and allow to simmer uncovered for 10 minutes or until the mixture is soupy. Cover and allow to cook until all the liquid is absorbed, about 10 minutes. Fluff with a fork and serve hot.
Parsley Pilaf: use vegetable or mushroom broth rather than water. Add 1/2 cup chopped Italian parsley or fresh cilantro when sautéing onions.
Red Pepper-Tomato Pilaf: use vegetable or mushroom broth rather than water. Add 1/4 cup chopped red bell pepper and 1 teaspoon red pepper flakes while sautéing onions. When ready to cover partially cooked rice, stir in 1/2 cup tomato purée.
Green Pilaf (Spinach-Mint): add 1/4 cup frozen thawed finely diced spinach and 3 Tablespoons minced fresh mint when combining sautéed onions and soaked rice.
Orange-Raisin Pilaf: omit onions and oil. In a medium saucepan, combine 1 cup orange juice, 1 Tablespoon ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/4 cup raisins. Add rice and soaking water. Bring to a fast boil, reduce heat, cover, and allow to simmer until all water is absorbed, about 15 minutes.
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