• Choose a category
• All
• Classic-Fiction

By Root 1440 0

Knead, as if kneading bread, for about 3 minutes. When dough is smooth and holds together well, moisten palms with oil and shape dough into patties, 3 to 3½ inches in diameter.

Pour oil into a wok (to a depth of 1½ inches) or skillet (to a depth of ¼ to ½ inch). Heat oil to 375°F. (If you don’t have a thermometer, test the temperature with a ½-inch ball of the dough; it should fry, sizzling vigorously, to golden brown in about 1 minute. The oil should be fragrant but never smoking.) Fry burgers until crisp and nicely browned, about 4 minutes on one side, 3 minutes on the other. Drain and serve hot, with a sprinkling of soy sauce, on a bun with lettuce, tomato, ketchup, mustard, dill pickle slices, alfalfa sprouts, or other burger trimmings.

Complementary protein: soy (tofu) + seeds + wheat (bun)

Creamed Celery Saute

4 servings

This is such a simple idea, but so good. The cottage cheese and yogurt give a delicious sour cream flavor. Serve with sliced tomatoes and hearty rye bread.

Margarine for sautéing

4 stalks celery with leaves, chopped

1 to 2 tablespoons chopped fresh parsley

1 to 2 scallions, chopped

Salt and pepper to taste

1 teaspoon lemon juice

1½ cups combined cottage cheese and yogurt (or all cottage cheese), blended smooth

Garnish: chopped fresh parsley

Heat margarine and sauté celery, parsley, scallions, and salt and pepper until celery is tender. Stir in lemon juice. Remove from heat, and add cottage cheese-yogurt blend just before serving. Serve over halved baked potatoes or your favorite pasta. Garnish with parsley.

Complementary protein: milk product + potato or wheat

4.

Pie-in-the-Sky Suppers

“Pat-in” supper pie crusts

* Sesame—Whole Wheat “Pat-In” Crust

Parmesan Rice Crust

Quick Cornmeal Crust

* One-Egg Tofu Quiche

Crusty Corn-Bean Pie

Garden Vegetable Pie

* New recipe.

IF YOU ARE like me, you hesitate to make pies very often because of the ordeal of making and rolling a pie crust. Here are three ideas for supper pies that do not require rolling out a crust. (And they do not rely on the nutritionally meager store-bought crusts, either!) The trick is simply patting the dough ingredients right into the pie plate. It is so simple, in fact, that you will probably wonder why you didn’t think of it before. So here are ideas for cheese, bean, and vegetable pies—each with infinite possibilities for delicious variation depending on what you have on hand and your own imagination.

Sesame-Whole Wheat “Pat-In” Pie Crust

1 pie crust

From Perri Sloane of Davis, California, who improved the original Easy Whole Wheat Crust in the 1975 edition.

1 cup whole wheat floor

¼ cup margarine, softened

¼ cup sesame seeds

1 tablespoon brown sugar (optional; for dessert pie)

2 tablespoons water

Mix together and pat into 9-inch pie plate. Bake in a preheated 350°F oven for 10 minutes before filling.

Complementary protein: wheat + sesame

Parmesan Rice Crust (and Pie)

1 pie crust

1 egg

2 tablespoons grated Parmesan cheese

Juice of ½ lemon Pepper to taste

2½ cups cooked brown rice (1¼ cups uncooked)

¼ cup chopped fresh parsley (optional)

2 tablespoons ground toasted sesame seeds

Preheat oven to 350°F. Beat egg, mix with remaining ingredients, and pat into a 9-inch pie pan. Bake until it begins to get crusty, about 15 minutes.

Remove from oven, fill with your favorite sautéed vegetables, add a cream sauce if you wish, and sprinkle with more ground toasted sesame seeds. Return to the oven to heat through, another 10 to 15 minutes.

Complementary protein: rice + sesame seeds + milk product

Quick Cornmeal Crust

1 pie crust

2 cups yellow commeal

1/2 teaspoon salt

2 tablespoons brewer’s yeast

3 tablespoons oil

½ to ¾ cup hot Seasoned Stock (or enough to make a stiff batter)

Preheat oven to 350°F. Mix and pat into an oiled deep 9-inch pie pan or cake dish. Bake for 10 minutes before filling. A spicy bean filling complements the protein in the cornmeal.

One-Egg Tofu Quiche

6 hearty servings

If you love quiche but would like to avoid some of the cholesterol and dairy fat, try Perri