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Some Christmas Vegetarian Recipes.
Christmas is a couple of days away and with it comes a lot of eating. For People with fibromyalgia, over eating or eating large portions are a sure fire way to lead to a flare. I decided to add some more vegetarian recipes for today’s blog, as natural foods are much easier on the fibro G.I.system then processed foods we most normally eat. Be aware, that these recipes, being Vegetarian does not mean that you can eat more; it just means that you might not experience the “stomach” problems so prevalent with fibromyalgia.
That being said, be safe, take care of yourselves, don’t push it and have a good Christmas.
5 large flat mushrooms (1 per person plus 1 extra mushroom for the stuffing)
1 large onion
2 garlic cloves
2 tsp olive oil
60g mixed unsalted nuts (brazils/hazelnuts/almonds/walnuts)
1 tbsp vegan margarine
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 tbsp chopped fresh herbs e.g. parsley, fennel, dill, chives
salt and pepper to taste.
1. Cut the stems from the mushrooms and finely dice these along with one whole mushroom.
2. Preheat the oven to 400F/200C/Gas Mark 6.
3. Finely dice the onion and crush the garlic cloves.
4. Place the onion and garlic in a saucepan with the olive oil and sweat them in the oil until the onion is soft and beginning to brown. Add the chopped mushroom stalks and sweat the vegetables for a few more minutes.
5. Lightly toast the mixed nuts in a medium oven or grill and remove the skins.
6. Grind the mixed nuts fairly finely in a food processor or using a mortar and pestle and add to the pan along with the margarine, dried herbs, fresh herbs and salt and pepper to taste. Mix to combine.
7. Place the field mushrooms, stem side up, on a baking tray. Divide the mixture between the mushrooms and spread over the surface of each one.
8. Bake in the oven for 5-8 minutes or until the tops are beginning to brown and the mushrooms are just cooked. Serve 2-3 mushrooms on each plate along with a salad garnish.
Carrot & Butternut Squash Mash
½ medium butternut squash – about 600g/generous 1lb
1-2 tbsp vegan margarine (e.g. Pure) or olive oil
Salt and pepper
1. Peel the carrots and chop them into small pieces.
2. With care, cut the squash in half, and then scrape out the seeds using a knife.
3. Take one half and peel off the skin with a potato peeler, then chop into small chunks.
4. Place carrot and squash into a saucepan and cover with water. Bring to boil, and then turn down and simmer on a medium heat for around 20 mins, or until both have become very soft when tested with a fork.
6. Using a colander, drain the vegetables then return them to the saucepan. Use a potato masher and mash until smooth and creamy, adding a dash of soya milk to make slightly creamy. Add a little margarine or olive oil also if desired. Mash until mixture reaches desired consistency. Add salt and pepper to taste.
Tofu Turkey – a vegetarian low fat alternative to Turkey
Here’s an original tofu turkey recipe that will surprise your friends and family this tofu recipe, is very tasty. You can adjust the taste by marinating longer or shorter or adding more water.
This recipe yields 8 moderate servings. To serve more add another tofu block per 3-4 people and marinade longer.
Two blocks of water packed extra firm tofu
Vegetable or olive oil for browning
Drain tofu of all water and press tofu blocks firmly with cheese cloth or paper towel to remove excess water.
Cut each block into desired shape:
Tofu Triangles – Turn block on side and cut into 4 1/4’s. You can cut into 1/8’s for thinner crispier texture. Turn back up face and cut across each diagonal to make 4 triangles.
Tofu Strips -Turn block on side and cut into 4 1/4’s. You can cut into 1/8’s for thinner crispier texture or halves for thicker chunkier texture. Turn back up face and cut in half one way and 1/4’s the other way to get strips.
Tofu Slabs – Turn block on side and cut into 4 1/4’s. You can cut into 1/8’s for thinner crispier texture or halves for thicker chunkier texture. Then face up cut in half on the short horizontal to make squares.
The best preparation is to deep fry in olive or vegetable oil for a chewy meaty texture. For a low fat option bake for 45 minutes on one side and 15 minutes on the other at 350 degrees F.
Add to marinade.
3 tablespoons vegetarian chicken-flavored powder.
3 cups boiling water
1/2 tablespoon pickling spices
1/2 teaspoon dried rosemary crumbled
1/2 teaspoon dried thyme crumbled
1/2 teaspoon dried marjoram crumbled
1/2 teaspoon dried sage crumbled
1/2 teaspoon coarsely ground black pepper
1 whole garlic clove peeled thinly sliced
3 tablespoons vegetable oil
Dissolve vegetarian chicken-flavored powder in boiling water.
Add pickling spices, rosemary, thyme, sage, marjoram, pepper, garlic and oil.
Add tofu to marinade and let sit in fridge for the following amount of time:
Tofu Triangles – 35 minutes
Tofu Strips – 45 minutes
Tofu Slabs – 1 hour
If you have cut your tofu to the chunky option you will need to add another 30 minutes to the above times. Experiment with to get the flavor to your own taste.
Drain tofu from marinade and let sit for a moment to drain dry. You can use the marinade again for a smaller amount of tofu or as a soup base or to flavor gravy.
Then Bake Tofu at 35 degrees F for 25 minutes or my favorite option
Lightly fry in pan using butter. (You can also use olive oil or your favorite spray though the later option does not add to the flavor and is therefore one we choose not to use at the Cheese Factory Restaurant unless our customers request it).
Baked Acorn Squash
This recipe, yields 8 servings
2 acorn squash, approximately 1-1/4 lb each
4 tablespoons butter
1/2 cup lemon juice
1 cup orange juice
2 cups water
1/2 cup brown sugar, firmly packed
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1-1/2 teaspoon salt
Quarter each squash and remove seeds
Place the sections in a 10 x 12 inch baking pan, cut side up.
Combine the rest of the ingredients in a small sauce pan; bring to a boil over medium heat, stirring occasionally.
Pour the sauce over the squash and cover with foil.
Bake in a preheated 400 degree F oven for approximately 45 minutes. Remove foil and allow to cool.
Store the squash in the liquid and marinate for 24 hours in refrigerator. Reheat in microwave or in a moderate 350 degrees F oven for 10 minutes or until just heated through.
This dish has a refrigerated shelf life of up to one week and the flavor only improves the longer it marinates.
Pie Pastry Shell
1 1/2 cups all-purpose flour
1/4 cup cold unsalted butter, cut into bits
1/4 cup cold vegetable shortening, cut into bits
1 1/2 teaspoon sugar
4-6 tablespoons ice water
Dough makes enough for one 9″ or 10″ pie shell.
Pumpkin Pie Filling
3/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon unsalfured molasses
1 1/2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 cups canned pumpkin puree
3 large eggs, beaten lightly
1 3/4 cups whipping cream (sweetened whipped cream flavored with vanilla as an accompaniment if desired)
The Shell By Hand
Blend flour, butter, vegetable shortening and sugar with fingertips in bowl until the mixture resembles meal.
Add ice water, toss mixture until water is incorporated.
Form the dough into a ball.
Knead dough lightly with heel of your hand against a smooth surface for a few seconds to distribute evenly.
Dust dough with flour and chill it wrapped in plastic wrap for at least 1 hour, or for up to 2 days.
Fibromyalgia Relief Center of the Bay Area
520 South El Camino Real, Ste 520
San Mateo Ca. 94402Phone 650-558-1010