Natural Weight Loss
Program recommended by The Share Guide
1 Stuffed Tofurky Roast (available at natural foods stores)
2 large potatoes, quartered and peeled
3 large carrots quartered and peeled
1 onion quartered and peeled
4 tablespoons olive oil (or other vegetable oil)
1 tablespoon soy sauce
½ teaspoon ground sage
Carefully remove roast from plastic casing and clips with knife or sharp scissors. Place roast on sheet of tin foil or in casserole dish with tight fitting cover. Surround thawed Stuffed Tofurky Roast with vegetables on tin foil or in a covered casserole dish. Whisk Tofurky Baste together.
Thoroughly cover roast and veggies with ¾ of the baste, and wrap or cover tightly. Cook in preheated oven at 400F for 45 minutes. Open foil or casserole and pour remaining baste over roast. Cover and cook for another 15 minutes. Slice with serrated bread knife and serve hot with Tofurky Giblet Gravy.
*Courtesy of Turtle Island Foods. For more recipes go to www.tofurky.com
Stuffed Acorn Squash
2 tablespoons agave (or brown sugar)
3 tablespoons Earth Balance buttery spread, melted
(or organic canola oil)
4 acorn squash, halved and seeded
¾ cup raisins
¾ cup sliced almonds
1½ cups cooked brown rice
½ cup dried cranberries
½ cup orange juice
1. Preheat oven to 350 degrees
2. Arrange squash halves cut side down on a baking sheet. Bake 45 minutes or until tender. Dissolve the agave in the melted Smart Balance. Brush squash with the mixture, and keep squash warm while preparing the stuffing.
3. Mix all the stuffing ingredients together in a large bowl. Scoop the mixture into the prebaked squash halves and bake in the oven for 20 to 25 minutes. Serve warm.
Note: you can prepare this dish ahead of time and just finish off in the oven right before you are ready to serve.
Vegan Carrot Soup
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
4 large carrots, sliced
2 red potatoes, peeled and cubed
3 cups vegetable broth
1 cup of apple juice
2 teaspoons grated fresh ginger
1 teaspoon curry powder (optional)
salt and pepper to taste
sprig of Italian parsley for garnish
1. Heat oil in a soup pot over medium heat. Add onion and garlic and cook, stirring often until onion is translucent. Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
2. Pour the vegetable broth and apple juice into the pot, and season with ginger, curry powder, salt and pepper. Bring to a boil, then reduce heat to low. Simmer for 20 to 25 minutes, until carrots are tender.
3. Puree soup in small batches using a food processor or blender, or if you have an immersion blender, it can be done in the soup pot. Reheat soup if necessary, and serve with a bit of parsley on top for color.
1 cup baby carrots
1 sweet potato, peeled and cubed
2 Yukon Gold potatoes, cubed
1 red onion, quartered
2 red bell peppers, seeded and diced
1 zucchini, cut in 1 inch slices
1 tablespoon chopped garlic
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste
1. Preheat oven to 475 degrees
2. In one bowl, combine the carrots, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces and add them to the mixture.
3. In a separate bowl, combine the red bell peppers and the zucchini.
4. In a small bowl stir together garlic, olive oil, balsamic vinegar, salt, and pepper. Toss half this mixture in one bowl of veggies and half in the other until all the veggies are coated. Spread the root veggies (carrots, potatoes, onions) evenly on a roasting pan.
5. Roast for 30 minutes in the preheated oven, stirring every 10 minutes.
6. Add the red peppers and zucchini to the roasting pan and roast for another 10-15 minutes, until all the vegetables are cooked through and nicely browned.
Note: You can substitute any vegetables you like in this dish instead of the ones listed. Just make sure that you give root veggies longer to cook than softer ones like peppers or mushrooms.
If you are short on oven space, you can substitute a Green Salad instead of the Roasted Vegetables. Include some nice fall touches such as roasted nuts, mandarin oranges, and/or beets in the salad to make it colorful and festive.
4 cups frozen mixed berries
juice from one lemon
¾ cup of brown sugar
½ cup of flour
½ teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons Earth Balance (vegan butter alternative)
1½ cups rolled oats
1. Preheat oven to 375 degrees
2. Put frozen berries at the bottom of baking dish. Sprinkle them with the lemon juice.
3. Mix all the dry ingredients together in a bowl. (Make sure the Earth Balance is cold.) Cut up the Earth Balance into small cubes and use a fork to combine this with the dry mixture. It will be crumbly when combined.
4. Sprinkle the crumbly mixture on top of the frozen berries and bake in the oven for 25-30 minutes.
5. Let it rest for about 10 minutes before serving.
Note: This Berry Crisp is great served with a nondairy frozen ice cream such as Rice Dream or Tofutti.
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