Francie Foster's Recipes

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Submitted Jul 4, 2003   Updated Sep 26, 2010
By Frances Fosterff@mt-rushmore.net

 


GREEN RICE

 

4 cups cooked rice: Prepare by cooking together:

    3 cups water and

    1 1/3 cups brown rice

    1 tsp. (or less) salt

    Simmer 1 hour

2 cups chopped parsley

1 onion, chopped fine

1 clove garlic

1 cup cashew cheese (recipe below)

 

Mix together and bake in ring or casserole dish. Serve with Carrot-Cheese Sauce (recipe below)

 

 

CASHEW CHEESE

1 cup cashew bits

1 cup boiling water (it helps sterilize the cashew bits, and makes it thicker.)

1/2 onion

1 garlic clove

1 1/2 tsp. salt

1/4 cup Brewer's Yeast

1/4 cup pimentos or red pepper (helps the color and flavor)

2-3 drops yellow coloring (for cheese color) (If preferred, cooked carrot may be used.)  Using popcorn salt for the salt ingredient above will also add a yellow color.

(For a "white" cheese, leave coloring and pimentos out. Use on top of pizza, etc.)

Place cashew bits and water in blender and blend thoroughly at high speed, while adding the rest of the ingredients. The longer you blend, the smoother the cheese. Add:

1 cup boiling water more. Blend longer, and add:

2 Tbs. mashed potato flakes or Potato Flour** or 2 Tbs. Instant Clear Jel*;  lastly, add:

1/3 cup lemon juice

When blended, it will still be a thick cream-like consistency which is fine for the above recipe, or using in "macaroni and cheese", etc. For a stiffer cheese, add more of the potato flour or Instant Clear Jel.

*May be obtained at many health food stores, Fred Meyers, etc. The Potato Flour and Instant Clear Jel thickens in the blender without cooking.

**Potato Flour may be obtained from Ener-G Foods, (800) 331-5222, (www.ener-g.com)
and may be found at many health food stores and some markets.  Bob's Red Mill also puts it out and is alsofound in many health food stores and supermarkets.

 

CARROT-CHEESE SAUCE

2 large carrots cooked in

1 cup water

Pinch salt

1 cup Cashew Cheese above

Blend together well. Add more water to consistency desired. Serve in bowl inside Green Rice Ring, or separately if rice is in casserole dish. This is a nice complement to the Green Rice Ring.

 

TABOULI

This is a Middle-Eastern salad which is good in pita bread with Hummus or eaten separately.

1 cup bulgar wheat

1 cup boiling water - pour over bulgar wheat and cover while chopping the below ingredients

2 bunches parsley washed. Chop finely

1 onion, chopped finely

1 garlic clove, chopped finely

Several fresh mint leaves if available

1 tsp. salt

1/2 cup lemon juice

If desired, mix in 2 Tbs. virgin olive oil.

Mix altogether thoroughly.

 

PITA BREAD

This may be mixed by hand or in a bread-maker on "dough only"

1 1/4 cups water

1 tsp. lemon juice

1 tsp salt

1 tsp. apple sauce

1 Tbs. honey

3 1/2 cups whole wheat flour

1/4 cup dough-pep (vital wheat gluten)

1 tbs. dry yeast

 

Mix altogether and let rise 1/2 hour. (or at this point remove from bread-maker.)

Divide into 12 equal parts (or 16 or more if you want smaller pitas). Preheat oven to 450-500 F.

Roll to about 1/4 inch thickness and let rise on wire racks. Let rise 1/2 hour.

Bake in very hot oven for 5-10 minutes, until puffy and toasted color. Watch carefully, so as not to over-bake. They bake very quickly in such a hot oven. But this is what makes them puff up, after they have risen from the yeast.

 

BAKED ZUCCHINI CASSEROLE

2 large zucchini (when cut into chunks or slices it should be about 6-8 cups).

1 cup bread crumbs or cracker crumbs

2 cups of Cashew Cheese

Parboil zucchini until it just begins to get soft. Place 1/3 of the zucchini chunks on the bottom of a casserole. Place 2/3 cup bread crumbs over zucchini and 2/3 cup cheese sauce over crumbs. Do the same 3 times until each are finished, with the cheese on top, and a few crumbs sprinkled on top. Bake in oven for 1/2 hour at 350 degrees or less. It keeps well, and the blended flavors are even better the next day!

 

HUMMUS

This is a Middle-Eastern garbanzo dip/spread which is very tasty in pita bread or other breads.  Pita bread and Hummus are wonderful with Tabouli.

2 1/2 cups cooked garbanzos

1/2 cup lemon juice

2 garlic cloves

1/4 cup Tahini (ground sesame seed)

1 onion

Pinch salt may be added if needed

Combine all ingredients well in a blender until smooth. Improves with standing a few hours to let the flavors permeate. May be used with pita bread, crackers, or even in place of mayonnaise for making sandwiches. It is an excellent spread or topping. If you like it less tart, add less lemon juice.