RECIPES

Laurie's Friday morning yoga class likes to hear about food! Here are some of her mouth watering recipes:

Pasta with Basil-Tomato Sauce
2 1/2 lb ripe tomatoes, seeded and diced
2 Tbs brown rice syrup
2 Tbs balsamic vinegar
2 Tbs thinly sliced basil
1 Tbs chopped chives
1 Tbs minced Italian parsley
2 Cloves garlic, minced (about 2 tsp)
1 lb pasta

1. Combine tomatoes, rice syrup, vinegar, basil, chives, parsley, and garlic in a large serving bowl. Season to taste with salt and pepper.
2. Cook pasta according to package.
3. Toss drained pasta with the sauce. Season to taste with salt and lots of freshly ground black pepper.
This is one of the easiest and most delicious vegan recipes I have tried. It is from the July/August 2006 Vegetarian Times magazine. I had never used brown rice syrup before and it made for an amazing sauce. Don't skip it as an ingredient. We had this pasta with fresh fish. (or at least the meat eaters at the table had fresh fish - some of us simply had the vegan pasta!!) Enjoy!

343 calories per serving and above recipe makes 6 servings. 11G protein. 1.5G total fat (Dean Ornish would like this one!)

ROASTED ENCHILADAS with TOMATILLO SAUCE (serves 6, 2 enchiladas each)

Tomatillo Sauce
1 1/2 lbs tomatillos, husks removed
3 small jalapenos
1 cup chopped cilantro
2/3 cup vegetable broth
4 green onions, chopped
1 tsp sugar
1/2 tsp salt

Enchiladas
1 small butternut squash (approx. 1 1/2 pounds), peeled, seeded, and diced
2 medium sized red bell peppers, but into pieces
1 large red onion, cut into wedges
1 1/2 tbs olive oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
3 cloves garlic, minced
12 6 inch corn tortillas
1 1/2 cups shredded jack cheese

1. To make the sauce: Cook tomatillos in pot of boiling water 3 to 4 minutes, or until soft like a ripe plum. Drain.
2. Puree jalapenos in food processor. Add tomatillos, cilantro, broth, green onions, sugar, salt, and process until smooth. Set aside.
3. To make enchiladas: Preheat oven to 400F. Coat roasting pan and 9 x 13 inch baking dish with nonstick spray.
4. Toss together squash, red bell pepper, onion, garlic, oil, coriander,cumin, and salt in roasting pan. Bake 50 minutes, stirring occasionally, or until browned. Reduce oven to 350F.
5. Warm tortillas one by one in large skillet over medium heat. Spoon 1/2 cup vegetables down center of each. Top with 1 Tbs cheese. Toll and set seam side down in baking dish.
6. Pour 2 cups sauce over enchiladas. Bake 15 minutes. Sprinkle with remaining cheese, bake 10 minutes.
7. Warm remaining sauce in skillet over low heat. To serve: Place two enchiladas on each plate and drizzle with warm tomatillo sauce.

Per serving: 394 calories: 12G protein; 15.5G Total fat; 55G carb; 25MG Chol; 533MG Sod; 8G Fiber; 10G sugars