Hope's Edge_ The Next Diet for a Small Planet - Frances Moore Lappe [112]
Complementary protein: wheat + milk products
Noodle-Cheese “Souffle”
6 to 8 servings
This is a delicious and elegant dish. Serve it with green peas and a fresh fruit salad (chopped apples, bananas, oranges, etc.) with a yogurt and honey dressing.
½ pound whole wheat or wheat-soy noodles
3 eggs, separated
¼ cup butter, melted (optional)
2 tablespoons honey
1 pound cottage cheese (about 2 cups)
1 cup yogurt
½ to 1 cup raisins (optional)
Topping: whole wheat bread crumbs or wheat germ
Butter
Cook noodles, drain, and set aside. Preheat oven to 375°F.
Beat egg yolks and mix with butter, honey, cottage cheese, and yogurt. Beat egg whites until stiff and fold into yolk-cheese-yogurt mixture, along with raisins and noodles. Sprinkle on topping and dot with butter. Bake for 45 minutes.
Complementary protein: wheat + milk products
Golden Parsley Potatoes
4 servings
For a light dinner, I serve this with a spinach salad containing red onion, sliced beets, and other leftover cold vegetables. This simple dish is easy to prepare and beautiful to see.
1 pound potatoes, unpeeled
1 cup grated cheddar cheese
2 onions, sliced
1 or 2 eggs
1 cup cottage cheese
1 tablespoon dried parsley
Salt and pepper to taste
Topping: chopped fresh parsley
Preheat oven to 350°F. Cook potatoes until tender and slice. In a small casserole, layer potatoes, cheddar cheese, and onions. In a blender or by hand, thoroughly mix the egg, cottage cheese, dried parsley, and salt and pepper. Pour sauce over potatoes and cheese. Bake until golden, about 20 to 30 minutes. Top with chopped fresh parsley.
Complementary protein: potatoes + milk products
* Steaming is not necessary, but otherwise the baking time must be increased.
3.
International Meals from the Top of the Stove
Indian curry flavors
* Sabji (Lentil Curry)
* Summer Curry
Song of India Rice
* Fried Spiced Tofu
Chinese style
* Sweet and Sour Tofu
Super Sweet and Sour Tempeh
* Chinese Cabbage, Northern China Style
Latin style
* Joan’s Brazilian Rice
Spanish Bulgur
Other cultures
* Mjeddrah
Greek-Style Skillet with Mint
Roman Rice and Beans
Potato Latkes
Sweet and Sour Stuffed Cabbage
All-American
* Homemade Tofu Burgers
Creamed Celery Sauté
* New recipe.
THESE MEALS ARE simple to prepare. Many take very little time at all (especially if you have leftover rice and/or beans in the refrigerator or freezer). They underline my advice given earlier: the real trick in saving time (besides using a pressure cooker) is always to cook at least twice the amount of beans that you are going to use for the recipe and freeze what you don’t use. Grains will keep for several days in the refrigerator. If, however, you have a pressure cooker, you can cook the rice in the 20 minutes or so that it will take you to sauté the vegetables, set the table, etc. I’m sure that if you use a pressure cooker or use already cooked grains and legumes, none of these recipes will take more than 30 minutes.
To guide you in your own creations, here are the easiest ways to get more usable protein into your top-of-the-stove dishes: with grains, use soy grits (just cook them along with the grain), any milk product (milk, nonfat dry milk, yogurt, cheese, etc.), or sunflower or ground sesame seeds. With grain, beans, peas and lentils, use any milk product or seeds. With peanuts, use seeds.
Sabji (Lentil Curry)
4 servings
A favorite recipe of Deborah Wheeler of Mar Vista, California. She writes: “Have a curry party—you supply the rice and curry and have each guest bring several condiments. Once we had 23 different condiments!”
Deborah Bridge of Orono, Maine, sent a similar recipe (she added the cauliflower)—and the Indian name, Sabji. She learned the recipe from Indian friends, and writes that it evokes memories of “long evenings discussing Indian culture, disarmament, reform, revolutionary movements, chatting and watching TV … That was the real beginning of my political