Orange Coconut Cookies

Ingredients

1 cup large flake oats
3/4 cup chopped and pitted medjool dates
1/3 cup unsweetened coconut
3 tbsp hulled pumpkin seeds
3 tbsp canola oil
1/2 tsp grated orange rind

Method

  1. In a food processor, pulse together oats, dates and coconut until dates are broken up and mixture sticks together. Remove to a bowl and stir in pumpkin seeds, oil and orange rind until well combined.
  2. Using a heaping tablespoon roll into a ball and shape into a 2-inch by 1/2-inch thick round. Place onto parchment paper lined baking sheet.
  3. Bake in 325 °F (170 °C) oven for about 20 minutes or until golden and firm. Let cool before eating.

Makes 12 cookies.

Source: Heart and Stroke Foundation of Canada


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Stir-fried Fried Gluten with Assorted Vegetables

Ingredients

16 fried glutens (生炸麵筋)
1/2 oz cloud ear fungus (雲耳)
1 oz dried lily flower (金针)
6 black mushrooms
6 oz skinned bamboo shoot
2 stalks spring onion (sectioned)
8 pieces carrot slices

Seasonings

1-1/2 tbsp dark soy sauce
1 tbsp light soy sauce
1/3 tsp salt
1/2 tbsp sugar
1/2 cup water
dash of sesame oil

Method

  1. Soak fried glutens with boiling water for 5 minutes. Then rinse and squeeze dry.
  2. Thinly slice bamboo shoot. Soak dried fungus, dried lily flower and black mushrooms. Rinse and drain.
  3. Heat 2 tbsp oil and saute spring onion until fragrant. Add fungus, dried lily flower, black mushrooms and sliced bamboo shoot, sprinkle with wine. Mix in fried gluten, seasonings, and carrot slices. Cook until sauce thickens. Remove and serve hot.

Source: Low Cholesterol Chinese Recipes


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Goat’s Cheese Salad with Buckwheat, Fresh Figs and Walnuts

Ingredients

1 cup couscous
2 tbsp toasted buckwheat
1 egg, hard-boiled
2 tbsp chopped fresh parsley
4 tbsp olive oil
3 tbsp walnut oil
4 oz rocket
1/2 frisée lettuce
6 oz crumbly white goat’s cheese
1/2 cup broken walnuts, toasted
4 ripe figs, trimmed and almost cut into four (leave the pieces joined at the base)

Method

  1. Place the couscous and buckwheat in a bowl, cover with boiling water and leave to soak for 15 minutes.
  2. Place in a sieve if necessary to drain off any remaining water, then spread out on a metal tray and allow to cool.
  3. Shell the hard-boiled egg and pass it through a fine grater.
  4. Toss the egg, parsley and couscous mixture in a bowl.
  5. Combine the two oils and use half to moisten the mixture.
  6. Dress the salad leaves with the remaining oil and distribute them among four large plates.
  7. Pile the couscous in the centre, crumble on the goat’s cheese, scatter with toasted walnuts and top with the figs.

Makes 4 servings.

Source: Essential Vegetarian


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Millet Salad with Roasted Radishes, Asparagus and Poached Egg

Ingredients

1 pound medium-width asparagus spears, trimmed
9 multicolored radishes, trimmed (about 1 bunch)
2-1/2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1 tablespoon red wine vinegar
2 teaspoons thyme leaves
2 teaspoons Dijon mustard
1/4 teaspoon freshly ground black pepper
3/4 cup fried millet
4 large eggs

Method

  1. Preheat oven to 425°F.
  2. Place asparagus and radishes on a jelly-roll pan. Drizzle with 1 tablespoon oil; toss gently to coat. Sprinkle with 1/4 teaspoon salt. Roast at 425°F for 15 minutes or until crisp-tender and lightly browned, stirring after 8 minutes.
  3. Combine 1-1/2 tablespoons oil, 1/4 teaspoon salt, vinegar, thyme, mustard, and pepper in a small bowl, stirring well with a whisk.
  4. Add 1 tablespoon vinaigrette to fried millet and toss to coat.
  5. Divide radish mixture evenly among 4 plates. Drizzle remaining vinaigrette evenly over salads. Spoon about 3 tablespoons fried millet mixture over each salad.
  6. Add water to a large skillet, filling two-thirds full. Bring to a boil. Reduce heat and simmer. Break each egg into a custard cup. Gently pour eggs into pan and cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon, placing 1 egg on each salad. Serve right away.

Makes 4 servings.

Source: Everyday Whole Grain


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Farro with Butternut Squash, Red Onion, and Almond

Ingredients

4 cups unsalted vegetable broth
2 cups uncooked whole-grain farro
2 tablespoons olive oil
2 cups diced peeled butternut squash
1 cup chopped red onion
1 cup thinly sliced carrot
3/4 cup thinly sliced celery
3/4 cup almonds, toasted and coarsely chopped
3/4 cup chopped fresh
flat-leaf parsley
1 tablespoon thyme leaves
1 tablespoon minced fresh sage
1-1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Method

  1. Bring broth and farro to a boil in a large saucepan. Cover, reduce heat, and simmer 40 minutes or until farro is al dente. Drain in a colander over a bowl, reserving cooking liquid.
  2. Heat a large nonstick skillet over medium heat. Add oil to pan and swirl to coat. Add squash, onion, carrot, and celery. Sauté 5 minutes.
  3. Stir in 1/4 cup reserved cooking liquid. Reduce heat to low. Cover and cook 7 minutes or until vegetables are tender.
  4. Stir squash mixture into farro mixture. Stir in almonds, parsley, thyme, sage, salt, and pepper. Cover and keep warm until ready to serve.
  5. Stir in additional reserved cooking liquid as needed just before serving.

Makes 6 to 8 servings.

Source: Everyday Whole Grain


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