Video Recipe: Un-steak over wild rice & Vegetarian Chili

July 5th, 2007

Here’s our very own Beth Beller showing us how to make Un-steak over Wild Rice, and then Vegetarian Chili… with ingredients from NDlabs.com

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Soy Trail Mix

July 5th, 2007

This healthy snack, by Elizabeth Trimarchi, RD, was taken from United Soybean Board’s Spring 2007 Soy Connection.

This is a great snack to take along when planning spring and summer outdoor activities. Not to mention a great munch for those studying for end of term exams. So weather or not you are on the run, a child at play or a student at study, you can’t go wrong with this quick and easy snack.

Yields: 4 servings of about ¼ cup each

Ingredients:

¼ cup ND Labs’ Dry Roasted Plain or Salted Soy Nut Halves

¼ cup Dry Roasted Almonds

¼ cup Dried Cranberries

¼ cup Dried Blueberries

2 tablespoons Dark Chocolate Chips

Preparation:

Mix all ingredients together and separate into 4 servings.

Nutritional Analysis when made with Plain Soy Nut Halves:

¼ cup serving Calories 190; Total Fat 7.5g; Saturated Fat 1.5g; carbohydrates 24g; Dietary Fiber 3g; Sodium 13mg; Total Protein 4g; Soy

Protein 2g.

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Good for You Pizza Dough, with Flax Seed

July 5th, 2007

Flax Seed Recipe… This “Good for you” pizza dough turns a traditional ‘white bread’ meal into something more. This recipe makes a 12 inches pizza dough, however spreading it thinner will make it much larger.

INGREDIENTS:

1 C ND Labs’ Milled Flax Seed
1/2 C ND Labs’ Multi Purpose Baking Mix (can substitute 1/2 C more of milled flax seed)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon oregano
1 teaspoon sweet basil
1 Tablespoon of sugar (or Splenda)
3 Tablespoons of oil
3 eggs (or 6 egg whites)
`1/2 C water

PREPARATION: Preheat oven to 425 F.

Mix all dry ingredients together.
Mix oil, eggs and water until smooth.
Add to dry ingredients and mix through.
Let sit for about 5 minutes to thicken.
Spread on a greased pan.
Bake at 350 degrees for ~15-18 minutes until cooked through.
Add toppings and cook until they are done.

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Vegetarian - Meatless Meatballs make a community debut

July 5th, 2007

Wow! Last week at a community event the attendees didn’t know how healthy their food choices were. I used Nutritional Designs (ND Labs) Salisbury Delight to make meatless meatballs in a tangy sauce. They were so good that attendees called me for days to come to let me know that these were by far the best meatballs they have ever had.

To make remarkable meatless meatballs use: 1 package of Salisbury Delight prepared according to the package instructions. Roll the vegetarian meat into 1 inch meatballs and bake for 10-12 minutes on a greased or Teflon cookie sheet (I use spray oil) - set aside.

Mix, in a casserole dish, 1 quart of tomato sauce, 1 can of cranberry sauce, 1/2 C of brown sugar and 1 quart of water (if needed). Add the meatless meatballs and heat thru in an oven set at 300-325 degrees for ~45 minutes to 1 hour. Make sure there is enough sauce to cover the meatballs so that they will not burn.

Serve with Brown Rice or our Soy- Semolina Pastas. This is a meal they will definitely want more of.

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Great Tasting, Fast, Easy and Cholesterol Free, Meatless Din

July 5th, 2007

Nothing is easier then NutritionalDesignsDirect.com’s “Un-Steak” Slices. Do you have 18 minutes for a great dinner?

Step # 1: Put up a pot of Rice.

Step # 2: Simmer 2 1/4 Cups of water and put in 2 Cups of NutritionalDesignsDirect.com “Un-Steak” Slices. (I always add slightly more water then the package calls for, because my family likes things a little on the softer side). Let the slices simmer until all of the water is absorbed. While the rice is cooking and the slices are simmering I go to the next step.

Step # 3: Take out a skillet and sauté onions, green, yellow and red peppers. Add some soy sauce, garlic and black pepper to taste.

Step # 4: Put the sautéed vegetables into a casserole dish, mix in the “Un-Steak” Slices and place in the oven to keep warm until you are ready to serve.

Step # 5: Plate the rice first and top with the vegetarian meat and sautéed peppers.

Step # 6: Eat and Enjoy. The dish looks as great as it tastes just as good.

PS: Stay tuned; Beth’s Meatless Kitchen will soon make a debut.

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Banana Cake made with Nana Flakes

July 5th, 2007

1. Sift and blend together:

3/4 cup - Cake flour 1 1/8 - Bakers special sugar 1 tablespoon - Baking powder 1/2 teaspoon - Salt 2 tablespoons - NFDM Milk solids, non-fat

2. Cream shortening and Nana Flakes together:

1/2 cup Crisco 1/3 cup Nana Flakes Add whole eggs gradually to 11, then slowly add about 2/3 of the water:

2 Whole eggs 2/3 cup Water

3. Add part of 1 to 11 and balance of the water, then balance of 1:

Mix on medium for 4 minutes, scrape down sides at least twice during mixing. Pour into greased cake pan and bake at 365ºF until done (about 25 minutes). Makes approximately seven 8″ layers.

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Berry Delicious Smoothie with Flax Seed

July 5th, 2007

1/2 c strawberry yogurt 2/3 c soy milk 2 ripe bananas, chunked 1 c fresh or frozen blackberries 1 c fresh or frozen strawberries 3 Tbsp. Milled Flax Seed 6 - 7 ice cubes

Place all ingredients in a blender and mix on medium-high speed for 45 seconds or until smooth. Pour into glasses and serve immediately.

Yield: 3 1/2 - 4 cups

Makes 4 servings. Each serving: 159 calories; 6 g dietary fiber; 30 g carbohydrates; 5 g protein; 4 g fat (less than 1 g saturated fat); 3 mg cholesterol; 24 mg sodium.

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Meat-free High-protein MEDITERRANEAN SOUP

July 5th, 2007

3 cups Minced Textured Soy Protein (10 oz.) [2-for-1 Special @ ND Labs]

1 cup chopped onion

2 cloves garlic, minced

2 Tbs soybean oil (vegetable oil)

2 quarts vegetable or chicken broth

2 quarts water

2 cups brown rice, uncooked

2 tsp dried oregano leaves, crumbled

1 tsp dried thyme leaves, crumbled

1 tsp salt

1 tsp ground black pepper

3 quarts diced tomatoes, canned

2 cups diced zucchini (3/4 inch)

1 cup sliced celery

1/2 cup parsley, chopped (optional)

Sauté onion and garlic in oil until tender. Add broth, water, soy protein, brown rice and seasonings.

Bring mixture to boil; reduce heat and simmer, covered, 30 minutes.

Add tomatoes, zucchini and celery; return to boil, reduce heat and simmer 20 minutes or until rice is tender.

Portion 12 ounces into large bowls, if desired. Sprinkle a heaping teaspoon minced parsley over each serving.

Yield: 6 servings (12 oz. each). 182 calories, 2.2 g fat (1.3 g sat fat), 2.0 mg cholesterol, 510 mg sodium,

31.8 g carbohydrate, 11 g protein (8.6 g soy protein), 3.6 g dietary fiber.

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Soy Pancakes made with Soy Flour

July 5th, 2007

Ingredients (32 pancakes):

1	Cup	Soy Flour
2 3/4	Cup	2¾ Cup all purpose flour
3	TBSP	Sugar
1 1/2	tsp	Salt
3	TBSP	baking Powder
3	Cups	Skim Milk
6	TBSP	Soy Bean Oil
3		Eggs

Directions: 1. Mix all ingredients together until moistened. 2. Add extra milk for thinner pancakes. 3. Spray griddle with a non stick cooking spray. 4. Heat griddle and pour ¼ C of batter on griddle for each pancake.

Nutritional Analysis: Per pancake; 90 calories, 3.5 grams protein, 23 grams carb, 3.5 g fat, 221 grams sodium and 20 mg cholesterol

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Harvest Pumpkin Bars

July 5th, 2007

1 2/3	Cups	sugar
1	Cup	soybean oil
4		eggs
1	16 oz Can	solid pumpkin
1 1/2	Cups	Soy Flour
1	tsp	cinnamon
1	tsp	salt
1	tsp	baking soda
2	tsp	baking powder

Directions: 1. Preheat oven to 350 F. 2. Spray 10×15x1 inch pan with non-stick spray. 3. In a large bowl, combine sugar, eggs and oil. 4. Add pumpkin and mix thoroughly. 5. Combine flours and spices and stir into pumpkin mixture. 6. Pour batter into prepared pan. 7. Bake for 25-30 minutes or until tester is comes out clean form middle of pan. 8. Cool and cut into bars. Yield 2-36 bars

Per bar: 218 calories, 2 grams protein, 6 grams carb,13 g total fat, 173 mg sodium, 22 mg cholesterol

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