Flower Power Granola Squares

Being a child of the sixties, just the name of this recipe was calling my name! The “Flower Power Granola Squares” (page 8) may not be brownies, but they will satisfy your munchies all the same, and it doesn’t take long to put a batch together when the urge hits. :-) Basic ingredients of sunflower seeds, oats, chocolate chips, dried cranberries, and flaked coconut are mixed with soy milk and a small amount of sweetener (just two tablespoons of maple syrup), popped into the oven, and baked until done. The recipe does call for two tablespoons of melted margarine as part of the wet ingredients, but I used peanut butter instead – more flavor, and no hydrogenated fat – in fact, less fat all the way around. I put the milk, maple syrup, and peanut butter in the blender for a fast whirl to make it smooth before adding to the dry ingredients. Despite not being overly sweet, these little nuggets are very rich, and it only takes a couple of bites to satisfy an urge. Here’s a couple of hints: 

1) Don’t cut into squares for at least 30 minutes, as they will keep their shape better the cooler they are. 

2) Store in the refrigerator for even better sticking-togetherness.

Keeping it “McDougall Friendly” checklist: 

• Substitute peanut butter, almond butter, or cashew butter for the margarine.

• Use a non-stick baking dish or line with parchment paper instead of oiling the baking dish.  

Kale & Sweet Potatoes

Sweet potatoes and yams come in many sizes, shapes, colors, and textures. I find there isn’t a lot consistency in how they are identified in the markets, or in recipes, for that matter. Varieties include white, garnet, Japanese, Okinawan, Jewell, just to name a few. I think any variety of sweet potato or yam would work in the “Kale & Sweet Potatoes” (page 371). I happened to have a “white” sweet potato on hand when I made this dish, although I think it was more of a pale amber, than white. Nothing could be simpler for a colorful (red onion, green kale, and any color of potato), healthy, and delicious side-dish. Sautéed onion starts things off; the kale, potatoes, and broth are added to the mix, and in 20 minutes or so, all is done and ready to eat. Season with a little salt and pepper to taste.

Keeping it “McDougall Friendly” checklist:

• Omit the oil when sautéing the veggies and instead use water, light vegetable broth, or sherry. 

Satay Sauce

The Tempeh Satay below would not be complete without the “Satay Sauce” (page 41). A simple blended mixture of onion, garlic, chili paste, peanut butter, rice vinegar, soy sauce, sugar and coconut milk, it whips up in a flash and is an absolutely essential sauce for the satay. Rich, spicy, bursting with flavor, this would be good on a  multitude of foods. As I mentioned below, I avoid coconut milk because of the very high fat (and very high saturated fat) content, so instead of that, I use a mixture of almond milk and coconut extract (1 cup almond milk + ¼ teaspoon coconut extract = 1 cup coconut milk.). I find this gives me all the flavor of coconut milk without the fat. If you do this, be sure to make an entire cup – the Satay uses ¼ cup, and the Satay Sauce uses the other ¾ cup.

Keeping it “McDougall Friendly” checklist:

• Instead of coconut milk, use almond milk flavored with coconut extract (1 cup almond milk + ¼ teaspoon coconut extract = 1 cup coconut milk). 

Tempeh Satay

“Tempeh Satay” (page 40) is a delicious vegan adaptation of the popular Indonesian dish of seasoned, skewered, and grilled meat served with a sauce. Tempeh also happens to come from Indonesia, so there is actually an authenticity to this dish it might not otherwise have. In this recipe, tempeh strips are marinated in a sauce of coconut milk, soy sauce, lime juice and spices (sugar, coriander, cumin, turmeric, salt, and pepper), threaded onto skewers, and grilled or broiled. I avoid coconut milk because of the very high fat (and very high saturated fat) content, so instead of that, I use a mixture of almond milk and coconut extract (1 cup almond milk + ¼ teaspoon coconut extract = 1 cup coconut milk). I find this gives me all the flavor of coconut milk without the fat. If you do this, be sure to make an entire cup – the Satay only uses ¼ cup, but the Satay Sauce uses the other ¾ cup. And, the crowning glory is the Satay Sauce – food doesn’t get more fun or delicious than this!

Keeping it “McDougall Friendly” checklist:

• Instead of coconut milk, use almond milk flavored with coconut extract (1 cup almond milk + ¼ teaspoon coconut extract = 1 cup coconut milk).
• Omit the oil when grilling or broiling the tempeh strips. Instead, use oil free Italian style salad dressing or broth (if grilling), or broil on a baking sheet lined with parchment paper or Silpat. 

Cream of Fennel Soup

Creamy soups rank high on my list of comfort foods (maybe I’ve mentioned that before!). There is something so completely satisfying about the mingled flavors of simple vegetables – one, two, or many! – that I never tire of the seemingly endless combinations of puréed soups. “Cream of Fennel Soup” (page 171) is especially nice if you are a fan of the sweet and delicate flavor of anise. This soup calls for the bulb and the fronds of fennel (the bulb cooked, the fronds used for garnish) allowing the flavors of both parts of the plant to shine through. Potato makes the soup thick, peas add a touch of green, and soymilk makes it creamy. With just a handful of other ingredients, this soup is simple, yet elegant and the perfect beginning to any meal. The oil called for to sauté the veggies can be skipped altogether; instead just use a little water, broth, or sherry.

Keeping it “McDougall Friendly” checklist:

• Substitute the oil for sautéing the veggies with water, light vegetable broth, or sherry. 

White Bean & Broccoli Salad with Parsley-Walnut Pesto

If you happen to have leftover broccoli and potatoes in your refrigerator, the “White Beans & Broccoli Salad with Parsley-Walnut Pesto ” (page 81) can be prepared in no time at all, since the longest part of this recipe is the time it takes to steam these vegetables. (This of course assumes you will be using canned beans – it’s a whole other story if you plan to cook the beans from scratch!) The rest of the salad consists of white beans, kalamata olives, and walnuts, tossed with a parsley-walnut based pesto. The pesto portion of the recipe calls for ½ cup of oil, but as with all my pesto, I substitute the oil with an equal amount of light flavored veggie broth, such as the Frontier brand powdered broth. With nuts already in the mix, there is ample richness and I find I don’t miss the oil at all. Essential, earthy food showcased with a rich and flavorful sauce, this is a filling and satisfying salad that can be the centerpiece of any meal.

Keeping it “McDougall Friendly” checklist:

• Substitute the oil in the pesto with an equal amount of light vegetable broth.