The (Last Minute) Christmas Carnival of the Recipes

Morning Coffee & Afternoon Tea hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s post Shake Some Soy. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Too Weird Veggie Recipes

Sushi For Your Tootsie
1/2 cup short-grain brown rice
4 sheets of seaweed sushi wrap (purchase in health food store or oriental market)
1 tablespoon mustard
1 tablespoon canola mayo
1 teaspoon onion flakes
1/4 cup raw unhulled sesame seeds
1/2 cup shredded carrots
1 avocado, sliced thin
Soak the rice in 2 cups water for one hour, then bring to boil on as low heat as possible in covered pot and do not remove the cover to look at or stir the rice. Lower the heat even more in 5 minutes when boiling lightly to cook the rice as slowly as possible for another 15 minutes. Then let the rice sit for another 30 minutes, off the flame, without taking off the cover. This will make the rice soft and sticky to use in the sushi.

Lay the seaweed sheets on a piece of plastic wrap and then spread rice smoothly to about 1/4 inch thick with back of spoon evenly over the seaweed. Brush on a very think coating of mustard and mayo mixed together and then sprinkle it with some onion flakes and the raw unhulled sesame seeds that have been toasted lightly in a pan. Lay a strip of shredded carrots and avocado along one end.

Begin rolling by lifting plastic under seaweed roll and pressing ingredients with fingers. Roll up carefully. Repeat using all ingredients to make 4 rolls. Cut each roll crosswise into 6 to 8 equal slices. Best refrigerated and eaten cold. Serves 4.

St. Patty’s Peanut Butter and Date Jelly Sandwich
1 cup frozen peas, thawed
1/4 cup unsalted peanut butter
whole–grain bread
2 medjool dates
1/2 cup dried apricots or mangoes
1/2 cup soy milk
Mash peas with fork and mix and mash well with peanut butter. Spread on coarse whole-grain bread with date jelly. Date jelly is made by mashing 2 medjool dates with dried apricots or dried mangoes that have been soaked overnight in soymilk. Serves 4.
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Shake Some Soy

Soy Milk Fruit Smoothies
1 banana
2 cups soy milk
2-4 dates
8-16 ounces frozen fruit
Use a blender or food processor to make these tasty fruit drinks. Use 1 banana, 2 cups soy milk, and a few dates, plus an assortment of fresh or frozen fruit such as cherries, blueberries, strawberries, mangoes, and peaches, to make a great fun drink.

Banana-Berry Shake
1 banana
1 bag frozen or 1 box fresh strawberries
1 cup regular soy milk
1 tbsp. ground flaxseed
Blend all ingredients together in a food processor, blender, or Vita-Mix.

Peaches and Cream
1 lb. frozen peaches
1 cup dried apricots
1 cup soy milk
Soak apricots in soy milk overnight. Blend all ingredients in a high powered blender, food processor, or Vita-Mix until mixture forms a smooth, ice cream-like consistency.
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Carnival of the Recipes

The Common Room hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s post Veggie Snacks. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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Veggie Snacks

Sweet Beet Carrot Bars
2 cups whole grain flour
1 cup beets (raw, peeled, and shredded)
1 carrot (peeled and shredded)
3 tsp. baking soda
¼ cup date sugar
1 cup unsweetened applesauce
1 cup pineapple (blended)
1 banana (mashed)
1 tsp. vanilla extract
1 cup chopped walnuts
1 cup currants
Preheat oven to 350 degrees. Mix flour and baking soda in a bowl. In a larger bowl, beat date sugar, blended pineapple, mashed banana, and applesauce together. Stir in vanilla and then add the flour mixture along with the chopped walnuts, shredded carrots and beets, and mix well. Spread in a non-stick baking pan. Bake for about 50 minutes, or until a toothpick inserted into the center comes out clean. Cool and cut in squares.

Popcorn Puppies
Large bowl of air-popped popcorn
1 Tbsp. olive oil
1 tsp. brewer’s yeast
Put olive oil in a fine mist sprayer. Spread the air-popped popcorn on a large tray. Mist the popcorn with a little olive oil and dust it lightly with some brewer’s yeast.

Little Macs
2 Cucumbers, sliced into thin discs
Tomatoes, sliced think to match the shape of the cucumbers
Raw nut butter
Raw red onion, sliced paper-thin (optional)
Spread a teaspoon of nut butter onto a slice of cucumber. Top with a tomato slice (and, if desired, a thin slice on onion and another cucumber slice).
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To Kale With You!

California Creamed Kale
2 pounds raw kale
½ cup raw cashew nuts
½ cup soy milk
2 tablespoons onion flakes
1 tablespoon VegiZest
Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kale together in the bowl with a dish towel and tilt over the sink to remove some of the excess water.

Add the remaining ingredients to the blender and blend until smooth. Chop the kale, mixing it with the cream sauce as you chop.

Kale Fennel Soup
15 oz. carrot juice
10 oz. beet juice
20 oz. water
3 heads kale, strip leaves from stems
2 heads of fresh fennel (anise), discard tops, dice base
4 zucchinis
4 onions
1/2 cup split peas
1/2 cup lentils
1 cup raw cashew nuts
4 parsnips, chopped
4 carrots, chopped
2 cups frozen peaches
1/4 tsp. red chili peppers, crushed
1/2 tsp. Mr. Dash
1 tsp. basil, crushed
1 Tbsp. VegiZest
Cook all ingredients (except the cashews and peaches) on a very low flame in large covered pot. Remove the kale, zucchini, and onions when soft and place in a blender or food processor. Ladle in a little of the soup liquid, puree, and pour the entire mixture back into the soup. Next, put the cashews and peaches into the blender, ladle in some of the soup, puree until silky smooth, and pour mixture into the soup. Continue cooking until the split peas are soft, for about 1 1/2 hours.
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The Carnival of the Recipes

The World of Recipes hosts this week's carnival of recipes. Be sure to check out Dr. Fuhrman’s post Fudge for the Soul. *Don't forget, not all recipes in the carnival are Fuhrman-friendly.
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