Broccoli, Sprouts, and Beans!

Broccoli with Red Lentil Sauce

1/2 cup red lentils
1 medium onion, chopped
1 small clove garlic, chopped
11⁄2 to 2 cups carrot juice
1 pound broccoli florets
1 tablespoon Dr. Fuhrman’s VegiZest
1/2 teaspoon Mrs. Dash seasoning
1/2 teaspoon balsamic vinegar
1/4 cup chopped pecans (optional)
Add lentils, onions, garlic, and carrot juice to a saucepan. Bring to a boil, cover and simmer for 20-30 minutes until the lentils are soft and pale. Add more carrot juice if needed. Meanwhile, steam the broccoli until just tender. Put the cooked lentil mixture into a food processor or blender with the VegiZest, seasoning and balsamic vinegar and blend to a smooth puree. Add some carrot juice if it is too thick. Place broccoli in a bowl and combine with sauce. If desired, top with chopped pecans. Serves 4.

Brussels Sprouts Polonaise
6 cups Brussels sprouts
1/4 cup soft tofu
2 tablespoons lemon juice
2 tablespoons date sugar
1 clove garlic, minced
1 tablespoon Dr. Fuhrman’s VegiZest
1/2 cup chopped fresh parsley, chopped
1/2 cup soy milk
Cut large sprouts in half. Steam for 8 minutes or until tender. Blend tofu, lemon juice, date sugar, garlic, VegiZest, 1/4 cup parsley, and soy milk in blender and pour over sprouts. Sprinkle with remaining parsley. Serves 3.

Cuban Black Beans with Brown Rice
5 cups brown rice
olive oil (small amount)
1 cup chopped onion
3/4 cup chopped green pepper
2 cups tomato juice, no salt
3 15-ounce cans black beans, (no or low salt) drained
1 14-ounce can whole tomatoes, (no salt) undrained and chopped
1 8-ounce can tomato sauce (no salt)
3 cloves garlic, minced
1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Cook brown rice according to package directions. Using a paper towel moistened with olive oil, lightly coat a large soup pot and sauté onion and peppers until tender. Add tomato juice and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 to 25 minutes or until vegetables are tender. Serve with brown rice. Serves 6.
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Comments (1) Read through and enter the discussion with the form at the end
David Slobodin - August 21, 2008 6:25 PM

I decided to try to make the Black Beans and Rice. HELP. Those quantities are unbelievable. Five cups of brown rice for 6 people. Can somebody clarify.

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