Joel Fuhrman - Eat To Live

220 Joel Fuhrman, M.D.

ROASTED PEPPERS

4 red peppers, halved, with seeds scooped out

low-calorie commercial dressing

Rub down the peppers with the salad dressing using your hands and

cook in oven on low broil for 10 minutes, or roast in oven at 450° for

30 minutes. Wash hands.

SCRAMBLED TOFU

1 small onion (or several green onions), chopped

1/2 cup green pepper, finely chopped

2 garlic cloves, chopped

2 cups firm tofu, drained and crumbled

black pepper to taste, or Vege Base or Mrs. Dash seasoning

In a large skillet, saute onion, green pepper, and garlic in 1/2> cup wa-

ter for 5 minutes. Add the tofu and pepper (or seasoning) and cook

for another 5 minutes. Add a little Vege Base or Mrs. Dash as a fla-

voring. Note: Vege Base Instant Soup Mix by Vogue is good in salads

or in soups to add flavor. It is made from dehydrated vegetables.

SPINACH AND MUSHROOM SAUCE

2 lbs. spinach, washed

1 lb. white mushrooms, divided

1/4 cup light soymilk

1 white onion, chopped

1/2 tsp. garlic powder

2 tbsp. whole-wheat flour

Steam the spinach with half of the mushrooms for 10 minutes, then

remove it from the pot and drain. Take the other half of the mush-

rooms and gently heat in a pot with the soymilk, onion, garlic,

and flour for 15 minutes. Blend the heated mixture in a blender,

food processor, or Vita-Mix and pour over each separate serving of

steamed spinach and mushrooms.