From the Holistic Kitchen of AIHT

We want to thank all of you who have sent in recipes for publication. The response was magnificent, and we hope to publish more and more of these in upcoming newsletters. If you have a special recipe you love, please share it with us. Send all recipes to the address on the back of this newsletter.

Veggie Tuna
(from Christine Allen)

5 pounds carrots
2 stalks celery-chopped
1 bell pepper
1 small red onion-diced (or scallions)
1 medium tomato
1/2 cup eggless mayonnaise
2 tablespoons tamari
1 tablespoon Spike or other salt substitute
2 teaspoons kelp seasoning

Juice carrots in an electric juicer. Save the pulp to make this dish and enjoy the juice as a refreshing beverage. Finely chop the celery, bell pepper, onion (or scallions) and tomato. Add the pulp of the carrots to the chopped vegetables. Knead the eggless mayo to carrot pulp. Next knead in the tamari. Next knead in spike and kelp. Serves 4.

Mock Chicken Salad on a Bed of Herbs and Greens
(from Ela McDaniel)

2 tablespoons of tahini
1 pound of firm tofu (all natural)
2 tablespoons of tamari or low salt soy sauce
1 teaspoon dry mustard
1-2 tablespoons of curry powder (roasted over high heat for 1 minute)
2 stalks of celery (organic)-chopped fine
3 sprigs of green onion-chopped fine
1/2 red pepper-chopped fine (optional)
1/4 cup of roasted walnuts-chopped fine

Mix tahini, tofu, tamari, dry mustard, and curry powder. Mash the tofu well, leaving no chunks. Roast walnuts in 1/2 tsp-1 tsp olive oil. Add chopped vegetables and walnuts to tofu mixture. Mix well and spoon onto a bed of fresh, organic red leaf lettuce. Add a touch of basil and parsley or fresh watercress— all three make a nice combination.

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