Cut up broccoli into bite sized pieces and steam until just tender. Lay slices of your favorite hearty whole wheat bread on cookie sheet. Spread a dollop of sour cream or creamy ricotta on each slice of bread. Arrange the broccoli on each slice and press into the sour cream. Top with a little of your favorite grated cheese and a few sunflower seeds for crunch. Place in hot oven (400 deg) or broil until bread is toasted & cheese is melted.
APPLES ON SHORTCAKE
Cut up apples as you would for apple pie, adding honey or sugar and raisins if desired. Sift the flour, baking powder, salt, and sugar. Mix in 1/2 c. oil well, until evenly absorbed. Then mix in 5/8 c. milk and one beaten egg. Spread this shortcake dough into the bottom of a 9x13" baking pan, pressing it with a spatula or oiled fingers. Spread a layer of apples on top and bake @ 350 deg. about 45 min. or until apples are cooked. For a special treat, try using butter for half the oil. If using a smaller pan, adjust the amounts.
Chop greens in bite-sized pieces, keep stems separate. Saute stems and a few cloves minced garlic in olive oil for a minute. Add chopped greens and saute another minute. Turn heat to low, add a few tbs. water, cover tightly, and simmer a few minutes. Add lemon juice and soy sauce or salt to taste.
TWICE BAKED POTATOES
3 large potatoes
Bake potatoes until tender and cool. Cut each potato lengthwise and scoop out all but 1/4" thick shell. Mash pulp with potato masher and add remaining ingredients. Stir well and spoon mixture into shells. Sprinkle top half of each potato with cheese. Place on a baking sheet and bake @ 400 deg. 15 min. or until thoroughly heated.
KALE WITH PINEAPPLE AND PEANUT SAUCE
1 c. onions
Saute onions and garlic in olive oil. Add kale (washed and roughly chopped) and saute a few moments until wilted. Add pineapple and blend in peanut butter. Bring to boil and simmer five minutes. To jazz it up a bit, add hot pepper sauce and top with cilantro. Add salt to taste. Serve over brown rice.
Berber Spice Mixture:
Mix together spice mixture. Chop vegetables stew size and saute with garlic in olive oil 3-5 min. Add 4 c. veggie stock and 2 c. chopped tomatoes and simmer with Berber spice mixture until veggies are tender, 20 to 25 min. Salt to taste and garnish with 1/4 c. chopped fresh parsley. (We substitute anise for fennel and put all the Berber spice mixture in a teaball to steep in the stew. You can also use 1 qt of canned plain tomato sauce instead of the stock. Also, Chinese five spice can be substituted for the fennel seeds, 1T. whole allspice, 3 whole cloves, 1/2 T.coriander seeds, 1 T grated fresh ginger. Then add 1/2 tsp. Turmeric and paprika, use ground pepper, eliminate the saffron and cinnamon, and find it all in the pantry!)