SOY FOODS page 96

in many forms but all are based
on soybeans. These legumes
grow in fuzzy pods and are near-
ly always available as dried.
Dried beans must be soaked and
cooked for 6-8 hours until tender.
The immature green beans
are sometimes available frozen
or fresh and need only 15-20
minutes cooking to tenderize and
be served as a vegetable.

Baron Herzog wines have been

praised as Best of Category at the

Farmer's Fair & Expo in Riverside,

Wine oldie Monti, in The LA

Times, Best (idle Year in Bon

BREAKFAST SMOOTHIE
(PAREVE)
1(10.5 ounce) package silken

Appetit Magazine, Double Gold

\\/inner at the Tasters Guild

tofu, cubed
1 banana, peeled and sliced

International Wine judging,

and awarded over 50

gold,

2 cups orange juice
1 (8 ounces) can crushed
pineapple

100

silver and 500 bronze medals.

Place all ingredients in
blender jar. Cover and process
until smooth. Serve at once.
Makes 2 to 3 servings.

So this Passover, shine the

spotlight on your seder, and

BANANA-NUT
PANCAKES (PAREVE)

enjoy the status of a trul y

1/4 cup rolled oats
1/2 cup unbleached flour
1 1/2 teaspoons baking powder
3/4 cup unflavored soy milk
1 teaspoon vanilla extract
2 tablespoons chopped nuts
1 banana, thinly sliced
oil for frying

extraordinary wine.

In medium bowl, mix oats,
flour and baking powder. Add
soy milk and vanilla and stir to
mix. Stir in nuts and bananas.
Heat 2 tablespoons oil in large
nonstick skillet. Pour about 114
cup batter for each pancake onto
heated skillet. Cook 1. minute or
until tiny bubbles appear on the
surface. Turn and cook 1 minute
longer. Serve with maple syrup.
Makes 8-10.

GREEN SOYBEAN
SALAD (PAREVE)

AWARD WINNING WINE'S FOR EVFR\' O• .ASION.

PUT You
PRECIOUS
STONES
a A
BEATTI1FUL
SEIM

102

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Offices

Place soybeans in medium
saucepan with enough boiling wa-
ter to barely cover. Add salt and
lower heat to simmer. Cover.
Cook 15 minutes or until tender.
Drain. Add celery, red bell pep-
per, tomato, parsley and dressing.
Toss to mix. Chill and serve on a
bed of lettuce. Serves 4.

CURRIED CARROT
SOUP (PAREVE)

SPECIALTIES

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2 cups fresh green soybeans
boiling water
1/2 teaspoon salt
1/2 cup chopped celery
1 red bell pepper, cored and
diced
1 large tomato, diced
1/4 cup fresh parsley, chopped
1/3 cup prepared vinaigrette
dressing
lettuce leaves

Formica
Woods
Stones
Glass
Lucite

LOIS HARON

851-6989

Allied Member ASID

2 teaspoons vegetable oil
1 small onion, chopped
6 (4 cups) medium carrots,
shredded
1 medium potato, shredded
3 1/2 cups vegetable stock
2 teaspoons curry powder
1 tablespoon frozen orange juice
concentrate
3/4 cup unflavored soy milk
white pepper and salt
Note: For carrots, substitute 8-
ounce bag shredded carrots