Creamy Carrot Soup Tofu With Ginger, Broccoli, And Grapefruit Warm Grapefruit And Baby Spinach Salad
Onions'de-Luxe Arugula Salad with Orange Couscous & Citrus Prune and Sago Soup - Sveskesagosuppe
Creamy Carrot Soup Yield: 6 servings
3 cup Vegetable stock 1 lg Grapefruit, chopped in a -- blender of food processor 1 lb Carrots,
sliced 1 lg Onion, sliced 1 tsp Cumin, ground
1/2 tsp Cinnamon Salt & pepper, to taste 1 cup Soy milk mixed with 1 Tbsp Lemon juice
In a large stock pot, combine the stock, pureed grapefruit, carrots, onion, cumin and cinnamon.
Bring to a boil, reduce heat & simmer until the carrots are tender, this should be just under 30
minutes, depending on how thinly you have sliced them. Cool the ingredients & then transfer, in
batches, to a blender or food processor. Puree & return to a clean pot. Gently re-heat, season with
salt & pepper. Just before serving, stir in the soy buttermilk.
Recipe by Mark Satterly
Tofu With Ginger, Broccoli, And Grapefruit 4 servings
1 Tbsp Vegetable oil plus 1 tsp Vegetable oil 1 Piece (2x1"😉 fresh ginger -pared and cut into match-
-stick strips 1 lb package firm tofu cut -into 1/2" strips 2 cup Broccoli florets
2/2 cup vegetable broth
3/4 cup Grapefruit juice 3 Tbsp Low-sodium soy sauce 1 tsp Cornstarch 1 cup Grapefruit sections
In 10-inch skillet, heat oil over medium heat. Cook ginger, stirring, occasionally, until golden
brown, 2-3 minutes. With slotted spoon, remove ginger to plate; set aside. Increase heat to medium-
high. Add tofu and cook, stirring constantly, for 3 minutes. Remove tofu to plate, set aside. Add
broccoli, stirring to coat with cooking liquids. Add 1/4 cup water to skillet, cover and cook until
crisp-tender 3 to 4 minutes. Return tofu to skillet. Add broth, grapefruit juice, and soy sauce. In
small cup, combine cornstarch with 1 tablespoon cold water until cornstarch is dissolved. Add
cornstarch mixture to skillet increase heat to high. Cook, stirring frequently, until mixture boils
and thickens slightly. Add grapefruit sections to skillet; heat through. Spoon tofu and broccoli,
mixture onto serving platter. Garnish with reserved ginger.
Weight Watchers Shared and MM by Judi M. Phelps
Warm Grapefruit and Baby Spinach Salad
Yield: 6 servings
1 Tbsp Red wine vinegar 2 Tbsp Extra-virgin olive oil
4/2 tsp Pepper 1 1/2 tsp vegan margarine 1 lg Grapefruit, peeled, cut -- into sections & halved 1
tsp Paprika
5/2 tsp Salt
6/2 lb Baby spinach leaves In a small bowl, whisk together the vinegar, olive oil, and pepper to
make a vinaigrette. Set aside.
In a large, nonreactive skillet over medium-high heat, melt the margarine. When the margarine begins
to foam, add the grapefruit, paprika, and salt. Reduce the heat slightly and saute until the
grapefruit is heated through, 2-3 min. Add the spinach leaves and gently fold them together with the
warm fruit just long enough to wilt the spinach, about 45 seconds. Transfer the warm spinach-
grapefruit mixture to a salad bowl and add the vinaigrette. Toss well and divide among 6 individual
salad plates.
"Citrus" by Ethel and Georgeanne Brennan
Onions'de-Luxe
1 tablespoon nut butter or vegan margarine 1 lb (445g) smallish onions of equal size 'A pint (200ml)
grapefruit juice 1 tablespoon brown sugar 1 teaspoon soya flour 2 tablespoons cold water
Melt the nut butter in a heavy pan and make sure the bottom and sides are coated. Put the peeled
onions in the pan with the fruit juice and sprinkle with sugar. Cover and simmer until tender (about
20 minutes). Remove onions and mix soya flour and water. Add to the onion liquid and cook gently for
a few minutes, stirring. Pour over the onions.
Vegan Cooking By Eva Batts
Arugula Salad with Orange Couscous & Citrus
6 Servings
1 cup Water
7/3 cup Couscous 2 Whole orange -- peeled 1 Whole mango -- diced 2 Tbsp Fresh basil -- chopped 2
Tbsp Fresh chives -- chopped 1 tsp Cumin 3 Tbsp Pine nuts -- toasted 2 bunch Arugula -- cleaned
***Vinaigrette*** 1 Whole orange
8/2 Whole grapefruit
9/2 Whole lime
10/2 Whole lemon
11/2 cup Canola oil 2 Tbsp White vinegar 3 Tbsp Soy sauce, low sodium
12/2 tsp Tabasco sauce 20 Whole pink peppercorns 1 tsp Fresh ginger root -- finely Chopped 5 Tbsp
Fresh cilantro
To make salad: Measure water into a 2-cup glass measure. Microwave on high 3 minutes, or until
boiling. Stir in couscous, cover with plastic wrap and let stand 5 minutes. Fluff with fork. Peel
and segment oranges over a large stainless steel bowl to catch excess juice - reserve segments for
garnish. After segmenting oranges, squeeze juice from core and membranes into bowl. Add mango,
basil, chives, cumin, pine nuts and couscous - toss to combine. Pack mixture into 6 individual : 1/2
cup molds. Arrange arugula wagon-wheel fashion on six large plates. Unmold couscous in center of
plate. Garnish with reserved orange sections To make Vinaigrette: Peel orange, grapefruit, lime and
lemon. Cut each into segments over a large stainless steel bowl to catch excess juices. Carefully
dice segments, cutting - not crushing them. Add oil, vinegar, soy sauce and tabasco to fruit juices
in bowl - whisk to blend. Add peppercorns, ginger, cilantro, diced fruit and stir to combine. Makes
about 1 1/4 cups. Drizzle over couscous. Recipe By : The Tennessean
Prune and Sago Soup - Sveskesagosuppe Serves 6
18 large prunes
13/2 cup seedless raisins 6 tablespoons tapioca 2 quarts water 1 stick cinnamon 1 cup grapefruit
juice Sugar -- to taste
14/2 cup white wine
Wash the prunes, cover with water and cook until tender. Remove pits. Wash the raisins and drain.
Cover with hot water and let stand until soft and plump. Simmer sago (or tapioca) slowly in the 2
quarts of water with the cinnamon stick until soft, about 1 hour. Add the prunes, raisins and juice.
Taste, and add whatever amount of sugar suits your palate. Simmer slowly for 1 hour more. If you
have white wine in the house, add 1/2 cup and bland while the soup is warm. Serve at once.
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