Vegetarian, Delicious . . . And Higly Nutritious
by KIM AND SAM
Texas may be known as a beef state, but that don't
bother at least two folks who live there (and who prefer to
be known only as Kim and Sam) none at all. The couple eats
quite high on the bean sprout with recipes that are, in
their words:
We love to cook and—using nothing but sprouts,
grains, and canned or fresh foods—seem to invent a
new recipe almost every day. Here are a few of our recent
experiments . . . and all the whole grains and beans used
in the originals came from Arrowhead Mills, P.O. Box 866,
Hereford, Texas 79045.
BREAKFAST SALAD
Sam came to the window one morning after chopping wood and
said, "Fix something really good for breakfast that's
nutritious and different too." So I did.
1/4 cup of chopped nuts
1/4 cup of raisins or currants
1 large chopped apple
1 chopped banana
1/4 cup of wheat sprouts
1 tablespoon of mayonnaise
Mix the above together in a big wooden bowl and then beat
together the following with a wire whisk:
1/4 cup of powdered milk
1/4 cup of honey
2 tablespoons of cold water
Pour the topping over the salad, place small squares of
cheese around and on top of everything, and serve.
BEANS AND BREAD
Sam's beans and Kim's frybread, we feel, are just right for
each other. The bean recipe yields enough to serve several
people, so make plenty of bread!
1 cup of pinto beans Water
1 quart of home canned tomatoes, bell peppers, onions, and
green beans
1 teaspoon of salt
1/2 pound of chopped cheese
Cover the beans with enough warm water to keep them
submerged as they swell, and soak them overnight in a large
pot. The next afternoon, add the juice from the canned
vegetables. Bring the mixture to a boil, then salt, cover,
and cook over a medium heat for 1-1 /2 hours or until very
thick. Add the canned vegetables and bring the concoction
to a boil again. (If you canned your tomatoes alone, the
other vegetables can be cooked separately and added in.)
Add the cheese, stir, and put the lid back on the pot for
one minute. Serve atop the following frybread:
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