1/2 c Raw nuts

- walnuts, cashews, almonds, - pecans, or peanuts 1 tb
Tamari

1/2 c Water

1 tb Tapioca

1/2 lb Tofu

1/4 c Cashews

3 tb Pimento, optional

3 tb Lemon juice

1/4 ts Dill weed

1/2 ts Onion powder

3/4 ts Salt

Blend all ingredients till smooth.
Bring to a boil & simmer
gently, stirring, for 5 to 10 minutes or until the toapioca is
clear.
Chill.
Use as a dip or as a spread on bread or crackers.

70 Calories per 1/2 cup; a

-large egg, 80 calories; the -banana, 100 Put very ripe unpeeled
bananas in a plastic bag in the freezer.
Remove as needed to make
this easy blender drink or dessert: Remove 1 banana from the
freezer and allow it to defrost just enough to remove the peel.
Cut
the partly-thawed, peeled banana into chunks and put it in the
blender or food processor with a few drops of vanilla extract and
coconut flavoring.
Add skim milk or low-fat yogurt and blend
smooth.
A small amount of milk or yogurt will create a “frozen
custard.” Add more milk or yogurt for a milkshake.
Add a whole egg
for a high-protein instant breakfast or lunch.
(Top with a dash of
cinnamon or nutmeg, if desired.) Skim milk has approximately 45
calories per 1/2 cup; plain low-fat yogurt, calories.

1 c Skim Milk

1/2 c Fresh Strawberries, Mashed

1/3 c Fresh Raspberries, Mashed

1/3 c Plain Low Fat Yogurt

1 tb Sugar

1/2 ts Vanilla Extract

Blend all ingredients in a blender bowl until thick and frothy.
121 calories per serving.
From: Syd’s Cookbook.

1 c Pumpkin seeds, rinse & dry

Salt, optional Rinse seeds in water to clean fibers.
Pat lightly
dry with paper towel.
In a glass pie plate, arrange in an even
layer 1 cup seeds.
Sprinkle lightly with salt (optional).
Microwave
(high) 5-7 minutes or until seeds are crisp, stirring every minute.
Rest 5 minutes.
1/4 cup 92 calories, 2 fat exchanges (from Salted
Pumpkin Seeds

recipe, Diabetic High Fiber Cookbook by Mary Jane Finsand) Let’s
Cook Microwave by Barbara Harris Shared but not tested by Elizabeth
Rodier Oct 93

1 pk Firm tofu

1/2 c Soy mayonnaise

1 ea Green onion, diced

1 ea Green bell pepper, diced

1 ea Celery stalk, chopped

1/4 c Sunflower or sesame seeds

1 tb Soy sauce

1 ts Curry powder

1 ts Turmeric

1 ts Garlic powder

Crumble the tofu with a fork.
Add remaining ingredients &
mix well.
Serve on crackers or bread.
Toronto Vegetarian
Association