Tag Archives: natural foods is the vintage way of saying crazy vegan food

Alfalfa Sprout Salad

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Ingredients

1 pound spinach leaves, washed
2 tablespoons sunflower seeds
1 cucumber, sliced
1/2 cup sliced celery
1 sliced scallion
1 carrot, finely shredded
1 avocado, sliced or cubed
1/2 cup alfalfa sprouts

Directions

Place spinach leaves on serving platter; sprinkle with 1 tablespoon sunflower seeds. Top with a circle of cucumber slices. Pile celery and scallions in center of cucumber ring. Top with shredded carrot and remaining tablespoon of seeds. Layer on sliced or cubed avocado. Top with sprouts and garnish with a light sprinkling of sunflower seeds. Serve with a vinaigrette dressing flavored with Dijon mustard.

Serves: 4

Preparation Time: 15 minutes

Approximate calories per serving: 150

Suggested Menu

Lentil Soup
Hearth Baked Bread
Alfalfa Sprout Salad
Carrot Cake

Helpful Hint: Many other vegetables can be used to vary flavors and color, such as shredded beets, sliced mushrooms, sliced zucchini or cauliflower.


Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973


Nature’s Macaroons

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Ingredients

1/2 cups sesame seeds
3 egg whites, at room temperature
1 cup raw sugar
3 tablespoons honey
1 cup wheat germ
1/2 cup unsweetened macaroon coconut
2 tablespoons rice polishings
1 teaspoon almond extract
1 cup blanched almonds

Directions

Preheat oven to 325°.  Put sesame seeds in a pan and lightly brown, stirring constantlyand watching carefully to avoid burning. Beat egg whites until they reach a soft peak. Gradually add sugar and honey, while beating. Beat until mixture has stiff peaks. Mix wheat germ, coconut, rice polishings, sesame seeds and fold into the egg mixture. Add almond extract. Drop by teaspoon fuls onto a lightly buttered and floured cookie sheet. Place an almond on top of each cookie. Bake for 20 minutes or until lightly browned.

Yields: 5 dozen cookies

Approximate calories per serving: 40

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Brown Rice and Fruit Ring

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Ingredients

¾ cup dried apricots
¾ cup dried figs
¾ cup dried peaches
¾ cup dried dates
½ cup golden raisins
Apple Juice
2 cups brown rice
1 teaspoon cinnamon
½ cup butter
¾ cup whole pecans
1 teaspoon salt
Mint leaves

Directions

Coarsely chop dried fruit and soak in apple juice to cover until plump, preferably overnight. Drain. Cook rice according to package directions. Mix all ingredients together and pack into a well-buttered mold. Bake 10 minutes in a 350° oven. Let sit 5 minutes to cool slightly and unmold on serving dish. Garnish with whole pieces of fruit and mint leaves.

Serves: 20

Preparation time: 1 Hour

Approximate calories per serving: 250

Suggested Menu

Relish Plate
Roast Turkey
Brown Rice and Fruit Ring
Brussels Sprouts
Pumpkin Custard

From the Kitchens of Dorothy Taylor

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973