Dr. Fuhrman's August Menu
August Adventure
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Vegetarian Shish Kabobs
Serves: 2
Preparation Time: 20 minutes
Ingredients:
For the Marinade:
1/4 cup pineapple juice
2 cloves garlic
1/4 cup Dr. Fuhrman's Riesling Raisin Vinegar
1/2 teaspoon Bragg Liquid Aminos
1/8 teaspoon black pepper
1/2 teaspoon Dijon mustard
For the Vegetables:
1 large red pepper, cut in large pieces
1 large green pepper, cut in large pieces
1 medium onion, cut in large wedges
10 large grape tomatoes
1 large yellow squash, sliced in 1-inch slices
1 large zucchini, sliced into 1-inch slices
1 cup fresh pineapple chunks
Instructions:
Combine marinade ingredients and whisk thoroughly.
Place vegetables in a large ziplock bag and pour marinade over vegetables. Close bag and allow to marinate, in refrigerator overnight, or at least 4 hours.
Thread vegetables alternately onto skewers and grill at low temperature. Turn skewers when first side is lightly browned. Brush on any additional marinade while grilling.
May be served over a bed of brown and wild rice.
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Sunshine Slaw
Serves: 4
Preparation Time: 8 minutes
Ingredients:
4 carrots, grated
1 1/2 apples, peeled and chopped
1 teaspoon fresh lemon juice
1/3 cup raisins
1/3 cup slivered or sliced almonds
1/3 cup low salt mayonnaise or Vegenaise (a vegan alternative)
Instructions:
Toss carrots and apples with lemon juice. Add raisins and almonds.
Mix in low salt mayonnaise or Vegenaise.
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Tri-Color Spinach Salad with Cashew Dressing
Serves: 4
Preparation Time: 20 minutes
Ingredients:
SALAD
12 ounces baby spinach
2 scallions, sliced
1/4 cup fresh basil, chopped
1 medium red pepper, chopped
1 medium orange pepper, chopped
1 cup shitake mushrooms, thinly sliced
4 tablespoons pine nuts
DRESSING
1/2 cup raw cashew butter
3/4 cup water
2 tablespoons Dr. Fuhrman's Black Fig Vinegar
2 tablespoons tomato sauce, no salt
Instructions:
Blend dressing ingredients in a high-powered blender until smooth. Pour over salad.
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Favorite Strawberry Nana Pie
Serves: 8
Ingredients:
PIE SHELL
1 cup cashews
1 cup dates, pitted
PIE FILLING
10 large organic strawberries
2 bananas
4 medjool dates or 8 deglet noor dates, pitted
1 teaspoon lemon juice
1 quart organic strawberries, sliced
4-6 organic strawberries, sliced
2 tablespoons unsweetened shredded coconut (optional)
Instructions:
To make the pie shell, place cashews in a food processor and chop well. Add the dates and process until well mixed. Press firmly on the bottom and up the sides of a pie plate.
For the pie filling, blend together the 10 strawberries, bananas, dates, and lemon juice until smooth. Remove to bowl and fold in the quart of sliced strawberries. Pour into pie shell and decorate with 4-6 sliced strawberries. If desired, sprinkle coconut over the top. Chill in refrigerator at least two hours before serving. For a more firmer filling you may freeze it instead.