Check it out!




If you're in the Bay Area, stop by The New Deli and find a great selection of vegetarian items. The vege-burgers are a spiced-up blend we make ourselves, grilling fresh in the pan. There's a falafel sandwich with our homemade tahini on it, plus plenty of soups and salads, all home-made.


SOME RECIPES...

There are plenty of sample recipes in the column to the far right; I share some excerpts from my cookbook; from soups to desserts. Recipes like Mint Chocolate Brownies are always a hit.



I've shared the recipe for Oatmeal Millet Cookies (to the right). It's a great way to include whole-grain millet, oats, and other goodies: In a cookie recipe!




Another recipe from the cookbook: Lemon Caper Sauce. It can be used as a salad dressing, and it's great on scrambled eggs too.




Get Recipes Here But...



Get The Book Too!

From the Land of Milk and Honey, is available for $13.95 from Winepress Publishers (or Amazon.com). There's a lot of classic New Deli vegetarian recipes in the book; eighty-five recipes total, plus photographs. Makes a great gift, too.

Why Vegetarian?




Being Vegetarian, Vegan, or Omnivore, or the various stages in-between, one thing is certain: The more whole foods we take in, the more nourishment we receive. Replacing the harder-to-digest proteins and saturated fats in meat (not to mention the additives found in many meat products) with more raw living foods (and their cooked cousins) is beneficial, as countless studies show. I'm not a huge proponent of simply replacing meat with an excess of dairy, so I challenge myself to get as much nourishment as I can from whole grains, beans, nuts, and seeds. (I suspect it's easier on my body to digest.) But I do splurge on occasion. For some of us, "splurge" means an occasional piece of fish or chicken, for others, it means a bit of cheese. Some people go hard-core, eating only raw foods... Whatever our chosen path, may we find tasteful ways to experience the diets of our choosing!


Get a few supplies online...


You can search for ingredients; just type in the box below. There are a lot of great suppliers out there, for staples like organic herbs and spices, coconut oil, dried fruits and nuts, whole grains and other organic products.



Red Lentil Soup

If you're looking for healthy, remember: Red Lentil Soup, full of vegetarian-style protein, with sweet potatoes adding a bit more nutritional value. The New York Times has a version, well-touted for being so quick and easy to make. This version's a little different, but still quick and easy. Both the red lentils and the diced sweet potatoes cook up quick--twenty minutes or so. And while the New York Times Red Lentil Soup gets its bright color from some tomato paste, I use paprika and curry powder in this recipe, lending a rich tone, and extra flavor too. With a few recipes like this on hand, you can serve healthy food quickly, at no great expense. Hard to beat that!



Hawaiian Rice Medley

 A favorite vegetarian recipe of mine has been Hawaiian Rice Medley. Using coconut oil (or coconut cream), Macadamias and dried mango, sweetened with just a touch of frozen pineapple concentrate juice, it's full of great, tropical flavor. Make this dish for the next potluck; almost everyone loves it! Check out the recipe to your right. in Side Dishes.


Black Bean Enchiladas

Vegetarian-style Black Bean Enchiladas are a hit! You can make a big pot of the Black Bean Mix, and freeze portions, for quick meals later in the month. I always have reserved portions in the freezer, to make a few bowls of Black Bean Chile when time and supplies are running out. For the enchiladas, the sauce uses paprika instead of tomato in the base, replicating the flavor of some of the authentic Mexican sauces I've enjoyed in the past. Yumm!
 
 

All Content provided by Jennifer Cote