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Recipes 1

fruits vegetablesNOTICE TO VEGETARIANS AND VEGANS - Please supplement your diet with ground flax seed and B-Complexsupplement thy diet

Mushrooms in Marsala Wine

Mushrooms Marsala Wine

For those who are on Dr. Esselstyn's diet, please disregard the oils and nuts

 

Ingredients

1 ounce dried mushrooms, preferably imported Italian boletus mushrooms, or use one 3/4-ounce package
1 cup lukewarm water
¼ cup olive oil

½ teaspoon finely minced garlic
½ teaspoon dried rosemary
1 pound fresh mushrooms, thinly sliced, about 6 cups
½ cup Marsala wine

Directions

1. Soak the mushrooms in lukewarm water for 30 minutes. Line a small sieve with cheesecloth and add the mushrooms. Strain and reserve the soaking liquid. Squeeze the mushrooms in the sieve to extract their juices.
2. Heat the oil in a casserole and add the soaked, drained mushrooms, garlic and rosemary. Cook, stirring, about one minute. Add the reserved soaking liquid and cook down over high heat until most of the liquid evaporates.
3. Add the fresh mushrooms and cook, stirring often, until the mushrooms are wilted. Add the Marsala and cook, stirring occasionally but gently, until the wine is almost but not quite evaporated. Serve hot or at room temperature.

 

Vegan Fajitas

Vegan Fajitas

For those who are on Dr. Esselstyn's diet, please disregard the oils and nuts

 

Ingredients

1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon chili powder
garlic salt to tastesalt and pepper to taste
1 teaspoon white sugar


1 (15 ounce) can black beans, drained
2 small zucchini, julienned 2 medium small yellow squash, julienned
1 large onion, sliced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
2 tablespoons olive oil
1 (8.75 ounce) can whole kernel corn, drained

Directions

1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.

Original recipe makes 6 servings Change Servings

 

Ginger Veggie Stir-Fry

Bowl Ginger Veggie Stir-Fry

For those who are on Dr. Esselstyn's diet, please disregard the oils and nuts

 

Ingredients

1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets

3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt
1/2 cup snow peas

Directions


1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
2. Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Original recipe makes 6 servings

 

Vegan Carrot Cake

Vegan Carrot Cake

For those who are on Dr. Esselstyn's diet, please disregard the oils and nuts

 

Ingredients

2 cups whole wheat flour
1/4 cup soy flour (optional)
1 1/2 tablespoons ground cinnamon
1 tablespoon ground cloves
4 teaspoons baking soda
2 teaspoons tapioca starch (optional)

1 1/2 cups hot water
1/4 cup flax seed meal
2 cups packed brown sugar
4 teaspoons vanilla extract
3/4 cup dried currants (optional)
6 carrots, grated
1/2 cup blanched slivered almonds (optional)
1/2 teaspoon salt

 

Directions


1. Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
2. Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
4. Original recipe makes 1 9x13-inch baking dish

 

From Table to Able: Combating Disabling Diseases with Food