Recipes from the Naturally Healthy Gourmet Cookbook:
by Margaret Lawson
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Vegetable Pie: (Makes 2 pies) Note: This is good served warm or cool.
2 or 3 cups chopped onions
2 TBS olive oil
3/4 teaspoon  sea salt
2 cups shredded carrots
1 cup shredded butternut squash or Sweet Potato
1/2 teaspoon granulated garlic
1 cup sunflower seeds (ground in blender)
4 TBS cooked brown rice
2 prepared pie crusts
1) Preheat oven to 350 degrees.
2) Saute onions in oil about 5 minutes.
3) Add sea salt, cover and cook over very low flame about 30 to 45 minutes.
4) Stir in shredded carrots, squash or sweet potatoes. Cover and cook another
10 to 15 minutes.
5) Stir in garlic, ground seeds and cooked rice.
6) Transfer mixture to pie shells
7) Bake uncovered at 350 degrees for 50 minutes.
MILLET "POTATO" SALAD
1 cup of Millet
3 3/4 cups water
1/2 tsp. sea salt
1/2 cup finely minced red onion
1/2 cup finely minced celery (blanched in boiling water)
1/2 cup sweet pickly relish
4 TBS tofu mayonnaise
1/4 tsp. celery seed
1/2 tsp. dried dillweed
Bring water to a boil. Add millet and salt.
Cover, bring to a boil and simmer 40 minutes over low flame.
Transfer cooked millet to a square or rectangular dish.
Press millet to make compact. Allow to cool about 30 minutes.
When cool, cut millet into small cubes and place in mixing bowl.
Add remaining ingredients and mix gently. Serve warm or chilled.
TOFU SPREAD
Note: This is great spread on crackers or rice cakes, or served as a pate'.
16-oz. firm-style Tofu
2 TBS dark miso
1 clove garlic, minced
1/4 cup sesame tahini
3 TBS thinly sliced scallions
4 TBS minced parsley
Preheat oven to 350 degrees.
Combine tofu, miso and tahini in a mixing bowl. Stir in parsley, scallions and garlic.
Press into an oiled 8-inch square baking dish. Bake uncovered at 350 degrees, about 25 minutes.
Other favorite recipes from the Naturally Healthy Gourmet Cookbook are:
Carob Swirl Pie - Page 178
Lemon Tofu "Cheesecake" Page 181
Lentil Loaf - Page 126
Onion Gravy - Page 157
Brown Rice and Lentils - Page 30
Red Lentil Soup - Page 20
Recipes from The Macro Cafe Cookbook:
by Margaret Lawson
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TOFU CARROT CORN BREAD - - Page 63
1 pound firm tofu
1 cup water
1/2 cup safflower oil
2 cups corn meal
1 tsp. baking powder
1 tsp. sea salt
1/2 tsp each marjoram and basil
3 shredded carrots
1 minced onion
1 cup corn kernels
Preheat oven to 375 degrees. Oil a 9-inch square baking dish. Blend tofu, water and oil in a food processor until
smooth. Combine corn meal, baking powder, salt and herbs in a large mixing bowl. Stir wet into dry ingredients.
Fold in carrots, onion and corn. Mixture will be compact and thick. Pour mixture into oiled baking dish.
Bake, covered 20 minutes. Uncover and bake 25 minutes longer.
MILLET VEGETABLE LOAF - Page 41
4 cups water
1 cup millet
1/2 tsp. sea salt
2 TBS sesame oil
1 onion, minced
1/2 cup celery, minced
1 cup minced carrot
1/4 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. sea salt
2 TBS parasley, minced
1 TBS soy sauce
3/4 cup roasted almonds
Place water in saucepan, cover and bring to a boil. Add millet and sea salt, cover and simmer over low
heat 40 minutes.
Saute onion in sesame oil for 2 minutes. Add celery, carrots, sea salt, basil and thyme. Saute 4 minutes.
Transfer cooked millet to a large mixing bowl. Add sauteed vegetables, parsley, and soy sauce. Turn into an
oiled casserole dish, cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle almonds over top and
bake 10 minutes.
Other favorites from The Macro Cafe Cookbook are:
Carob Tahini "Fudge" - Page 76
Carob-Mocha Pie _ Page 76
arame with Mustard Dressing - Page 23
Millet Casserole - Page 1 2
Corn Polenta - Page 17
About Margaret Lawson:
-----------------------------------
Margaret Lawson has owned and operated two macrobiotic restaurants and cooking schools in Dallas, Texas.
She is currently in the process of building a macrobiotic Bed and Breakfast at Lake Texoma (about one hour
north of Dallas)---scheduled for completion around December 2001.
For information about Margaret's classes and activities, or comments about her books, you may contact her
at P. O. 79-6731, Dallas, TX 75379, Telephone: 903-786-9100 or email
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