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SCD Recipes


Below you'll find some of the vegetable recipes that members of the SCD mailing list have mailed to one another.... If there is any contradiction between instructions in Breaking the Vicious Cycle and any recipe in these archives, kindly adhere to what the book states.

   Vegetable dishes II


> cauliflower
Festive Cauliflower

  • 1 medium head cauliflower
  • 1/2 teaspoon salt
  • 1/4 cup mayonnaise
  • 1 tablespoon chopped pimiento
  • 1 tablespoon chopped green pepper
  • 3 slices bacon, cooked and crumbled

    Cook cauliflower whole or cut in florets. Drain cauliflower and set aside, keeping warm. Combine mayonnaise, pimiento and green pepper; spread over hot cauliflower. Sprinkle with bacon.

 

> salsa
Taco Salad

Brown ground sirloin with salt, pepper, onions, and garlic. While meat is still warm, add grated cheese. Then mix in salsa (you can get a brand called Herdez here that has nothing added like sugar- or you can make your own) Then add a chopped avocado, lettuce, and tomatoe. Toss it all up and enjoy!

> cucumber
Cucumber Salad

  • 2 medium cucumbers, peeled and diced
  • 2 and a half cups of homemade yoghurt
  • 2 cloves of garlic,crushed
  • 2 tspns dried mint
  • Combine the ingrediants & stir well, serve chilled

 

> chili
Chiles Rellenos

Broil long green chiles till the outside skin is black. I
usually do this on a cookie sheet. When they come out of the oven, cover with wet paper towels, then a dry dishcloth. This lets them sweat, making them easier to peel. I let them sit until they are room temperature. Peel the chiles, discarding the skin.
Cut a small slit in the chile, and squeeze in blocks of
cheese that you have cut into skinny rectangles. You can use Monterray Jack, or Colby, or a mixture called Colby Jack. With a mixer, whip about 6 egg whites. It really depends on how many chiles rellenos you are making. I never measure anything or follow recipes, so I can't tell you exactly how many. Whip the egg whites until stiff peaks form. Dip the chiles in the eggs, coating them well.
Place the chiles in a heated skillet that has
olive oil in it, enough to fry the chiles. The eggs as they cook should form like a "crust" on the outside of the chile. Fry until golden brown. I used to serve with warmed tomato sauce on top, but since we can't eat tomato sauce anymore, I'm sure maybe a combo of tomato juice and pureed tomatoes would probably work, or even top with salsa.

Jackie

> carrot / apple
Carrot / Apple Salad (very easy)

Grate equal amounts of carrots and apple, add raisins and a little bit of lemon juice. Voila! A fast and delicious side salad!

Cathy

> pecans / greens
Honey Pecan Salad

Salad mixture:
  • assorted greens (chickory, arugula, etc.) - enough 2-3 people
  • 2 hard boiled eggs
  • 1 med tomato
  • 2 finely chopped scallions
  • 3/4 cup pecans
  • 1 tbs. honey

    Toast pecans in a skillet; add honey to coat pecans. Let cool. combine honey-covered pecans to remaining ingredients. Top with walnut vinegarette dressing. this salad has a hearty nutty flavor - which i think is completely divine to eat alone or as a starter to any type of main course.

    Walnut vinegarette:

  • 1/4 cup walnut oil
  • sprinkle of organic apple cider vinegar
  • 1 tsp. dijon mustard
  • dash of lemon juice
  • salt
  • pepper


    Melissa O'brien
> pesto
Vegan Pesto

  • About 1 1/2 Cup of Cilantro
  • About 1/4 cup of Cashews
  • 1 fresh garlic clove
  • about 10 fresh spinach leaves
  • a little olive oil
  • lime juice from one lime
  • salt
  • black pepper

    Put the Cilantro, spinach and nuts into a food processor and chop until fairly fine. Add rest of ingredients and blend some more, until the mixture is the consistency of pesto.

    Great on white fish, and compliments all Mexican meals.

    Cathy

 
 
> avocado / tomatoes
Guacamole

  • Prepare the tomatoes, chiles, onions and cilantro before you cut the avocados.

  • 3-4 perfectly ripe Hass avocados
  • juice of 1/2 lemon (Meyer lemon juice is wonderful)
  • 1/2 to 1 teaspoon salt
  • 2 plum tomatoes, cored and finely diced
  • 2 serrano chiles, seeded and finely diced (if you can handle)
  • 1/4 cup finely diced white onion
  • 1/4 cup finely diced cilantro leaves
  • 1 to 2 raw or roasted garlic cloves, minced (optional)

    Cut the avocados in half and remove the pits. Scoop the flesh into a bowl and roughly mash it with a fork. Squeeze the lemon juice over the avocado, add the salt then fold in the remaining ingredients. Taste to see if it needs more of something. Serve with sticks of raw vegetables if you can handle them; if not, it's great on roasted chicken breast; hot roasted tomatoes; grilled zucchini.

    Note: You can keep guacamole from turning brownish by pressing a piece of plastic wrap directly onto the surface and against the sides of the bowl. Hass a. do not seem to darken as quickly as some of the other varietis.

    Serves 4-6.

    Per serving: 180 calories, 3 g protein, 12 g carb, 16 g fat (2 g saturated), 0 mg cholesterol, 193 mg soldium, 5 g fiber.

    Bon appetit!

    Prateeksha
                   
> carrots
Dill Roasted Carrots (Yield: 2 half Cups)
  • 1 lb. Tender carrots
  • quarter tsp. Salt
  • 1 half Tbs. Better
  • dash pepper
  • quarter tsp. Dry-dill
  • 1 Tbs. Water
  • 1 tsp. Fresh dill

    Preheat oven to 375*F (190 C). Pare carrots and scrub well. Cut into strips, like french fries. Place carrots in middle of a piece of heavy-duty foil. Dot with butter, and sprinkle with seasonings and water. Wrap the carrots securely in foil, and crimp the edges. Bake 45 minutes or until carrots are tender.

 
> zuccini / squash
Butternut Squash Puree (serves: 4)

  • 1 butternut squash,
  • 1 quarter size slice of peeled, seeded, and fresh ginger root sliced
  • 2-3 cup chicken stock
  • 1 shallot, peeled, and sliced
  • half tsp. Salt
  • quarter tsp. Ground cardamom

    Preheat oven to 450*F (220 C).
    Place squash, shallots, ginger root, and 1 cup chicken stock in a shallow pan and bake 1 hour or until squash is soft. Place pan contents in food processor with steel blade. Process until smooth, gradually adding stock, salt, cardamom until puree. Reheat if necessary.

     
> beans
White / Navy Bean Skordalia

(for all you Greek food fans!)
  • 1 can navy beans (rinsed, soaked 24+ hours, drained)
  • 3 cloves garlic (or more to taste)
  • juice of 1/4 lemon
  • 2 T. olive oil

    Place all ingredients in a blender and puree until smooth -- can add water by the teaspoon if mixture is too thick.

    This is a great dip for all sorts of veggies.

    Enjoy,
    Tara
   
> bread crumbs
Bread Crumbs
  • approx. 1/2 loaf of cheese bread (from BTVC)
  • fresh ground parsley
  • fresh ground basil
  • 2 garlic cloves
  • 1 small onion
  • 2-3 strips of fried bacon (no sugars in the bacon)
  • parmesean cheese
  • paprika
  • oregeno
  • dry mustard powder
  • salt
  • black pepper
  • touch of cayenne pepper

    -first cut bread into slices and toast until crunchy
    -add bread and all other ingredients to food processor
    -since mixture is moist (given the raw garlic and onion) - spread mixture on a cookie sheet and broil a couple minutes to dry out

    i've used this recipe to make delicious Chicken Fingers (which are great when you have a craving for fried food)
    -dip chicken breasts into egg and coat with crumbs
    -serve with honey mustard sauce (I used the dry mustard powder)

    Melissa O'brien

 
 
> mixed vegetables
Cut Up Veggies

In a frying pan add a tblesp of Olive Oil just to coat the bottom.... add about 2 cloves of garlic. As the garlic cooks add the cutup veggies...

stir alot.... as it sizzles start to add alittle water 1/4 cup. put a lid on the frying pan.....

the veggies cook and get steamed then sprinkle with crushed red pepper!

It tastes great! We make it alot- we thought we'd really miss the rice at first but with a little shrimp and fresh veggies it tastes great.

Sharon

>mushroom
Mushroom Bisque

For this recipe, I simply saute two eight-oz packages of sliced mushrooms in a bit of olive oil for about six minutes, until most of the liquid is evaporated.
Stir frequently while sauteing, and add about a quarter cup of dry red wine, allowing it to boil off. Then remove the mixture to a bowl and saute a few cloves of garlic and a small chopped onion in a bit of olive oil for a few minutes.
In a soup pot, place half a head of cauliflower and two cups of pure water.
Cook cauliflower in the water until tender. Then place the sauteed onion and garlic, half the mushrooms, and the cauliflower-water mixture into the blender and blend until smooth.
Return to the pot and add the rest of the sauteed mushrooms to the pot also. Stir, adding salt and lots of freshly ground pepper to taste.
Mmmmmmmmmahvelous.
P

> potatoes
Pseudo Smothered Potatoes

Here is a receipe for a side dish. It tastes pretty close to the real
thing. My family liked it also.

onion chopped chayote (spelling?) squash -- also known as a vegetable pear -- peeled and cubed enough oil to cover pan salt and pepper

Throw onion and squash in an oiled pan and cover while cooking. Stir the squash while cooking. Cook till the squash is golden brown.

Karen T

> beets
Pickled Beets (from "Stocking Up")

  • 1 gallon small beets
  • 2 tbsp. whole allspice
  • 2 sticks cinnamon, 2 inches long
  • 1 1/2 quarts vinegar
  • 1/2 cup honey

    Cook beets with roots and about 2 inches of stem left on in water to cover. When tender, dip beets in cold water and slip off skins. If beets are very small, keep whole; if not, slice thickly or cut in quarters.

    Put beets in large enamel or stainless steel pot. Combine the allspice, cinnamon, and vinegar, pour over beets and bring to a boil. Then add honey. Pack into hot, scalded pint jars. Cover beets with boiling syrup, leaving 1/4 inch headspace. Seal and process 10 minutes in a boiling-water bath.
    Yield: 9 pints

 

> mixed veggies & lentils
Energy Snacks

Two Energy Snacks I have for breakfast are the following:

White beans / tahini / frozen peas / sea salt:
I cook the peas in the microwave until the skins are tenderised. then heat the cooked beans mix with the peas and tahini. You have a high calorie "porridge" to start the day with". Note: the beans are prepared in the fashion described in BTVC.

The other is :

Carrots / onion / garlic / red lentil / courgettes and pumpkin and cabbage and
sea salt soup:

Cook until all ingredients are mushy and thick. Puree if desired.

This is extremely hearty and makes a good start to the day. With lots of carbs and cabbage which has ulcer healing properties.
Cooked red lentils (prepared in the fashion described in BTVC) are better to use since the other ingredients, inhibit the cooking of the lentils significantly

regards,

Michael

> aubergine / eggplant
Broiled Eggplant

Here's a quick dinner we had just last night. You can put this together in a few minutes.

Cut the end off of a medium eggplant.
Quarter it by cutting it in half legthwise, and then doing the same to each half.
Cut the quarters into 1/3" slices.
Coat them well in olive oil, salt lightly, and arrange on a cookie sheet or pan.
Place them into the broiler, pretty close to the flame, and brown them on both sides.
Put them on a plate and set them aside.
Cut a bell pepper, an onion, and a tomatoe into shish-kebab sized chunks, toss them into the oil in the eggplant pan, and coat them lightly and broil them until they look like kebab veggies.
Put them aside.
Thinly slice a cucumber or two, and put them in a bowl with a dollop of homemade yogurt and a clove or two of minced garlic.
And it's pretty too!

Steve

Vegetable dishes page I >>

 
       
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