Side Dishes

Fried Eggplant

[fusion_text] I used to have this amazing eggplant sausage and mushroom pizza when I was in medical school in New York before my vegan and vegetarian days. I still miss the Italian influence on the food there, and you just cannot get pizza in Texas like in New York. For years I have been working…

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Holiday Brussels Sprouts

  Brussels sprouts are part of the crucifereous (Brassicaceae) vegetable family and this family should be eaten every day for the phenolic compounds which are the most potent of all the classes of antioxidants. Antioxidants are vital for detoxification in our modern society and improve the comorbidity of symptoms in heart disease and diabetes. If you…

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Lebanese Indian Lentil Salad

A hint of exotic flavors add to the enticement of this hearty and highly flavorful dish. Lentils have the highest amount of amino acids compared to other legumes. They are low in fat and easily digestible if soaked overnight as directed in this dish. For increased digestibility you can add the additional step between the…

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Thanksgiving Stuffing with Pecans and Mushrooms

This recipe uses gluten-free bread and cornbread. The cornbread recipe is included and is especially designed to be extra sturdy to stand up to the extra manipulation. The pecans lend a lovely occasional crunch and counterbalances the occasion for mushiness. The mushrooms are lovely and add a meaty flavor to this vegetarian stuffing. Of course…

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Blue Cornbread

Blue Cornbread_ Gluten-Free This cornbread is made with blue cornmeal which is not a genetically modified food. Using garbanzo flour mixed with brown rice flour adds a complete protein. This cornbread has no added sweetener and very little oil compared to traditional recipes. Add the ingredients in the order listed for simplicity and using one…

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Gluten-Free Stuffing

 Wild Rice and Mushroom Gluten-Free Stuffing 6 servings Don’t tell anyone this is gluten-free, they will never know! Your bread should be about two weeks old. If it is fresh toast it in the oven at 350 degrees for about 15 min., after you have cubed it. You can use canned chicken broth but it…

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Steamed Kale with Mushrooms

Kale is one of the healthiest veggies you can eat and should be consumed at least once or twice a week, but for the ailing in health or ultra healthy it should be eaten every other day or more. Eat at least 2 cups.  Kale’s flavinoids such as quecertin and kamperferol make it a perfect…

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Caramelized Summer Veggies

Caramelized Summer Veggies This dish is a great way to get vitamin C in the summer when peppers are in season and oranges are out! The peppers also pack a punch of vitamin A and the miso is a probiotic digestive aid. Different levels of cooking make a simple dish very flavorful. The onion is…

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Creamy Tomato Sauce

This sauce is perfect for any protein dish or even over potatoes. It is especially good to simmer tofu in and serve over brown rice. The tomato paste is a high source of lycopenes (an anti-oxidant) that are released during the simmering of the first part of the sauce. Simmer in a pan for 10-20…

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Stir Fried Greens

  1 large bunch greens of your choice (mustard greens, kale, swiss chard, Chinese cabbage) Cook greens by method of choice. I prefer to steam for 10 min. or to braise for 5 min till bright green. Be careful not to overcook these greens as that can lead to unpalatable stringyness. About 1 min after…

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