Utah Family Acupuncture

This recipe is from the "Ancient Harvest" brand quinoa (keen-wah). It is a nice recipe for cool weather, and it's also "comfort food." Ingredients: 2 cups water (or broth) 1/4 cup quinoa 1/2 cup potato, cubed 2 TBS carrot, diced or grated 1/4 cup onion, chopped 1.5 cups corn (fresh, frozen, or canned) 2 cups milk 1 tsp. salt pepper to taste 1/4 cup parsley, chopped (I don't really like parsley - so I left it out) butter Directions: Simmer quinoa, potato, carrot, and onion in water until tender. Add corn, bring back to a boil and simmer an additional 5 minutes. Add milk. Bring just to a boil. Season to taste (other options may be: grated cheddar cheese, chives, cumin, coriander, etc.). Garnish with parsley and a dab of butter. Serves 4-6.

Ingredients: 2-3 sheets of puff pastry 1 onion, chopped 2 cloves garlic, crushed 2 TBS. oil for frying 1 bunch spinach, silverbeet, or even kale; washed and chopped 1/4 tsp. nutmeg pepper and salt to taste 375g block of firm tofu, drained 1/3 cup vegetable oil 1 TBS. vegetarian "chicken" stock powder 1 TBS. soy sauce or tamari 2 TBS. lemon juice 1 tsp. salt 1/2 TBS soymilk, for glazing sesame seeds, optional Directions: 1. Pre-thaw pastry sheets. Pre-heat oven to 375 degrees 2. Fry onion and garlic in the 2 TBS. oil until softened. Add spinach, silverbeet, or kale, and sautee for 5 minutes. Add nutmeg and pepper. Mix well and remove from heat. 3. Put tofu, oil, stock powder, soy sauce, lemonjuice and salt in a food processor. Blend until smooth. Add this mixture to the spinach/silverbeet/or kale mixture and combine. 4. Grease a large baking dish and line with pastry, leaving some overlap over the edges. Place tofu mixture on top, and layer with another piece of puff pas...