This weekend I’m pulling out an old favourite cookbook, Nikki & David Goldbeck’s American Wholefoods Cuisine. I have the first edition, which came out in 1983, but the book is still on the market and came out in a second edition in 2006.
This is a useful book to have on hand, not only because of its complete collection of vegetarian recipes, but also because of its extra features, such as cooking techniques, vegetable chopping tips, and kitchen math information. It also strives to be healthy—going for high fiber, low fat, low sugar, and low salt concoctions.
Another feature is that each recipe comes with menu suggestions.
What am I Cooking this Weekend?
I cook in advance on the weekend for Monday, for two reasons–I have time to cook on the weekend and hydro rates are cheapest. Usually I have leftovers for the rest of the week as well, which is wonderful!
Falafels (chick pea balls) served in pitas, with tahini sauce, and chopped lettuce. I will be baking and briefly broiling, rather than deep frying the falafels. The falafels can be made a number of ways: with canned chickpeas aka garbanzo beans, from scratch with dried chickpeas, or from a falafel mix.
To go with the falafels, I’ll follow the cookbook menu suggestion, and serve “Israeli Salad”, consisting of chopped greens, green pepper, green onions, and tomato with a lemony olive oil dressing, and a sprinkle of crumbled feta cheese on top.
For dinner, I’ll cook Eggplant Ratatouille, Brown Rice, and Gomasio. I may also serve some baked beans as a side. The Ratatouille is a baked vegetable dish with cheese. Gomasio, ground sesame seeds with salt, can be sprinkled on the rice for additional flavour, protein, and other nutrients.