Week 1- Step Fast

How are you doing with your weekly goals. Getting noon day sun this week was a bit of a challenge which will probably increase as the year moves on.

I have 2 dip recipes that I'm bringing for class tomorrow. Both from the book The Get Healthy Go Vegan cookbook by Neal Barnard MD. I enjoy all of his books and this one is no exception.

Now for the recipes.

Sun Dried Tomato Spread

1/2 cup sun dried tomatoes

2 garlic cloves

1 (12.3 oz) package of firm low-fat silken tofu

1/4 cup loosely packed fresh basil leaves

Kosher salt to taste

pepper to taste

Cover tomatoes in boiling water and allow to soften and rehydrate for 5 - 10 min. Drain and squeeze out any excess water. Place tomatoes in a food processor with garlic and process until well chopped and a paste begins to form. Add remaining ingredients and blend until smooth

Spinach Dip

1 small onion quartered

4 garlic cloves

1 (10 oz) package frozen chopped spinach thawed

1 (12.3 ox) package firm low fat silken tofu

1 tablespoon freshly squeezed lemon juice

1 teaspoon ground coriander

1 1/2 teaspoons kosher salt

1/4 teaspoon pepper

Pinch of cayenne pepper

Preheat oven to 350 degrees. Wrap onion and garlic in aluminum foil. Bake for 20 to 30 min until soft. Press water from spinach. Place all ingredients in food processor and process until smooth.

Both of these are yummy and I expect it will taste better in the morning when the flavors have all blended.

I think the spinach dip would make a great filling for pasta shells. The tomato one would also be great in a pita with lots of fresh veggies. I may have to experiment.

Bean Burgers

Here is our recipe from today's class.

Bean Burgers

1 cup garbanzo beans

1 cup cooked brown rice

1/2 cup quick-cooking oats

1 celery stalk, finely chopped

1 small onion finely chopped

1 garlic clove, minced

2 tablespoons Bragg's or reduced sodium soy sauce

1 teaspoon paprika

1/4 teaspoon black pepper

Drain garbanzo beans and mash coarsely. Mix all ingredients. Form into patties and cook in non stick skillet over medium heat until lightly browned on both side. (approx 4 min each side)

This recipe came from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina M.S. R.D. recipe by Jennifer Raymond M.S. R.D.


I have a stack of recipes to try for next week. Will it be Barley Scones, Oatmeal Drop Scones or No Meat Loaf.

Stay tuned I'll try to give a little hint before the end of the week.