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 tablespoonDr. Fuhrman’s VegiZest 1/2 teaspoonMrs. Dashseasoning 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 theVegiZest, 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’sVegiZest 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’sVegiZestor 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.