Creamy Broccoli Soup This mild, creamy soup is enhanced with just a hint of lemon.  Not only does this soup taste great, but broccoli is a calcium-rich vegetable, and this soup is loaded with it.

Serves 6

1 1/2 pounds broccoli cut into small florets
1 large yellow onion, coarsely chopped
1 1/4 pound russet potatoes, peeled, cut into 2-inch pieces (about 2 medium)
3 cups chicken stock
1/2 cup dry white wine
1/4 teaspoon freshly squeezed lemon juice
2 bay leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup soy milk or rice milk
1 fresh lemon for garnish - optional

To prepare the soup: Combine the broccoli, onion, potatoes, chicken stock, wine, lemon juice, bay leaves, salt, and pepper in a large saucepan.  Bring the saucepan to a boil.  Cover and decrease the heat to low simmering until all the vegetables are tender when pierced with a fork, about 25 minutes. 

To puree the soup: Remove the soup from the heat and discard the bay leaves.  Ladle half of the soup into a blender along with 3/4 cup soy milk, cover and puree until smooth.  Empty the blender into a large bowl.  Ladle the remaining soup into the blender with 3/4 cup soy milk, puree until smooth.  When finished transfer the pureed soup back into the saucepan.  Thin the soup if necessary by adding a little more soy milk until the desired consistency is achieved. Taste and correct the seasonings.  Reheat the soup over low heat stirring occasionally until hot, taking care not to boil the soup.  Ladle into bowls and garnish each bowl with lemon zest.  Serve immediately.    

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Pumpkin Pie

Makes one 9-inch deep-dish pie

An autumn classic, pumpkin pie makes a perfect ending to a holiday meal.  This version has all the flavor and texture of traditional dairy pumpkin pie, with a subtle hint of pecans adding an extra flourish to the crust.  It can be made one day ahead, cooled completely, covered and refrigerated.  Allow the pie to return to room temperature before serving.  

1 1/4 cups all-purpose flour
1 tablespoon packed light brown sugar
1/4 cup pecans, minced
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons parve margarine or shortening, chilled (Earth Balance®)
1/4 cup rice milk or soy milk, lukewarm

To prepare the crust: Combine the flour, sugar, pecans, baking powder, and salt in a large bowl. Mix together with a whisk, until blended. Add the margarine and mix with your hands by crumbling the mixture through your fingers until the mixture resembles coarse sand. Add the rice milk and mix quickly with your hands until the dough forms a shaggy ball. Do not overwork the dough.

Form the dough into a slightly flattened disk and place between two sheets of plastic wrap. Using a rolling pin, roll out the dough to form a circle 11 to 12-inches in diameter, by periodically lifting and repositioning the plastic wrap over the dough. Remove the top layer of plastic wrap and invert the dough into a 9-inch deep-dish pie pan. Gently press the dough into the pan and discard the plastic. Leave 1/2 inch of dough hanging over the rim of the pan and remove any excess dough by trimming with kitchen scissors. Turn the overhanging dough under toward the inside of the pan to form a rim. Pinch the dough between your thumb and index finger to form a fluted edge around the top edge of the pan. Set aside.

Candied Pecans

Makes 2 1/2 cups

 These nuts can be used in a wide variety of applications. They make a nice accompaniment to an Hors d’oeuvre table, toss them into a salad or use them as a dessert topping. For a hot and spicy variation add 1/4 teaspoon cayenne pepper, 1/2 teaspoon each cinnamon, ginger and allspice to the sugar before adding to egg whites. For those who prefer walnuts to pecans the two nuts are interchangeable in this recipe.

4 tablespoons (1/4 cup) parve margarine (Earth Balance®)
1 large egg white
1/8 teaspoon salt
1/2 cup granulated sugar
2 1/2 cups shelled pecan halves (10-ounces)

To coat the pecans: Using an electric mixer beat the egg white and salt in a large bowl until foamy. Gradually add the sugar beating just until blended. Do not over beat, the mixture should be runny. Add the pecan halves and stir to coat with a rubber spatula.

To bake the pecans: Preheat the oven to 325° . Cut the margarine into 4 pieces and place the pieces on a non-stick jelly roll pan. Place the pan in the oven and melt the margarine being careful not to burn. Remove the pan from the oven and tilt to coated the pan evenly with the melted margarine. Spread the pecans on the prepared pan in a single layer separating any pecans that may stick together. Bake for 10 minutes on the first side then using a spatula turn the pecans over, separating any that stick together. Continue baking for an additional 8 to 10 minutes. Nuts can burn easily so watch them closely, bake until they turn a rich golden color. Total baking time about 20 minutes.

Remove the pan from the oven and allow to cool for about 10 minutes. Loosen the pecans with a spatula and cool completely in the pan for about two hours.

To store the pecans: It is important that the pecans are cooled completely before storage or they will become mushy. Store the pecans in an airtight container at room temperature, they can be made up to 1 week ahead.

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Coconut-Lime Seafood Stew Without question, this is my father's favorite dish. And no wonder - it's loaded with fresh seafood, has a rich and creamy broth, and is altogether deeply satisfying. The turmeric gives the broth a lovely golden hue with lemon undertones and makes the dish shine. Serve it with lots of crusty French bread.   Recipe Serves 4 2 tablespoons olive oil 1 large yellow onion, chopped 1 tablespoon peeled, minced fresh ginger, or 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 (8-ounce) bottle clam juice 1 (14-ounce) can unsweetened coconut milk 2 cups chopped tomatoes with their juice 1 3/4 pounds new red potatoes, cut into 1-inch pieces 1 teaspoon grated lime zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup whole fresh basil leaves, stemmed and tightly packed 1 pound fresh littleneck clams or mussels, scrubbed 1/2 pound fresh skinless, boneless halibut steak, cut into 1-inch cubes 1/2 pound fresh jumbo prawns, deveined 1/2 pound fresh jumbo scallops 2 tablespoons freshly squeezed lime juice (1 to 2 limes) Lime wedges for garnish (optional)   To prepare the stew: Heat the olive oil in a large, heavy saucepan over medium-high heat. Add the onion and sauté until tender, about 3 minutes. Stir in the ginger and turmeric until blended, about 1 minute. Stir in the clam juice, coconut milk, tomatoes, potatoes, lime zest, salt, and pepper. Bring to a boil. Cover, decrease the heat to low, and simmer for 18 to 20 minutes, stirring occasionally. Add the basil and clams, and continue simmering until the clams open, 5 to 7 minutes. Discard any that do not open. Add the halibut, prawns, scallops, and lime juice and stir until incorporated. Cover and simmer until just heated through, 2 to 3 minutes. Take care not to overcook the seafood. Taste and correct the seasonings. Ladle into bowls, garnish each with a lime wedge, and serve immediately. Return to top ________________________________________________________________________________________________ Macrobiotic Salad Recipe Serves 8 On February 5, 2005 I gave a cooking demonstration and lecture on whole food nutrition and the role it plays in heart health.  The event "Healthy Heart Open House" was at John Muir and Mt. Diablo Medical Centers in celebration of National Heart Month.  I prepared this recipe which is an adaptation of a Whole Foods Market® recipe for the event.   I received so many requests for it that I posted on my web site.  Enjoy! 1 1/2 cups dried adzuki beans (3 cups cooked) or canned beans 1 1/2 cups brown rice (3 cups cooked) 1/3  cup dried sea vegetable, arame 1  (12-ounce) package firm or extra-firm tofu, drained 1  (16-ounce) package fresh shelled or frozen shelled edamame 1   tablespoon low sodium tamari, or Bragg liquid aminos (to taste) 2   tablespoons freshly squeezed lime juice (1 to 2 limes) 1   tablespoon peeled, minced fresh ginger To prepare the beans:  Soak the beans overnight or use the following quick soak method: place the dried beans in a stockpot with enough water to cover them by about 2-inches.  Bring to a rapid boil over high heat, and boil for 2 minutes.  Remove the pot from the heat, cover tightly, and allow the beans to soak for 1 hour.  Drain the soaked beans in a colander and rinse them under running water.  Place the beans back in the stockpot with enough water to cover them by about 2-inches.  Bring to a rapid boil over high heat, reduce the heat to a gentle, rolling boil.  Cook the beans until tender, 15 to 20 minutes.  Drain and rinse under cold running water to stop the cooking.  To prepare the rice, arame, and tofu:  Meanwhile, Cook the rice according to package directions.  Spread the cooked rice out on a sheet pan until fully cooled, about 45 minutes.  In a bowl, soak the arame with enough cool water to generously cover, about 30 minutes.  The sea vegetable will double in volume, add more water if needed.  Set aside.  Rinse and press the tofu to extract some of the moisture.  Cut the tofu into small 1/2-inch cubes.  Set aside.  To assemble the salad: Drain the soaked arame in a colander.  Whisk together the tamari, ginger, and lime juice in a large bowl until blended.  Add the beans, rice, tofu, arame, and edamame to the dressing.  Gently toss to coat.  Serve immediately. Return to top