Rae Udy

RECIPES: Creamy Vegetable Medley, Fruit and Nut Coleslaw, Vegan Banana Blueberry Muffins

By Rae Udy

Earth Day may take on even more importance this year as we become more aware of the fragile state of our environment.
On April 22nd, the 37th annual Earth Day, millions of Americans will participate in hundreds of earth-friendly celebrations from coast to coast.
“Go Organic for Earth Day” is just one campaign co-sponsored this year by the Earth Day Network, the Organic Trade Association and MusicMatters. Their goal is to help consumers discover, understand and enjoy organic products on Earth Day and throughout the year.
Organic produce is worth the extra effort to find and the cost to purchase. Peaches, apples, sweet bell peppers, celery, nectarines, strawberries, cherries, pears, imported grapes, spinach, lettuce and potatoes typically have the highest pesticide levels, according to the Environmental Working Group in Washington, D.C. Onions, avocados, frozen sweet corn, pineapples, mangoes, asparagus, frozen peas, kiwi, bananas, cabbage, broccoli and papayas have the lowest amount.
Go to www.organicearthday.org for giveaways, recipes and a store locater to find organic products in your area.
Locally, Granary St., Vitamins Plus and Albertsons Supermarkets carry a wide variety of organic fruit, vegetables, berries and more.
Jacks Natural Food Stores, Wal-Mart and many large grocery stores have a great selection of organic flours, dried and canned beans, frozen and canned vegetables and fruits, chips and breads. Organic milk, eggs, cheese and yogurt are found in many stores.
Its never too early to involve children in environment and health issues. Go to http://food.kaboose.com/recipes/earth-day-recipes.html and check out inventive ideas for crafts and other fun Earth Day projects. The following recipes are from their informative site.
Sources:
http://www.kidsdomain.com/holiday/earthday/history.html
www.earthday.net/news/03-28-07_release.aspx

Creamy Vegetable Medley
1 16-ounce package frozen broccoli, carrots and cauliflower combination
1 10.75-ounce can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, divided
1/3 cup sour cream
1 2.8-ounce package French-fried onions, divided
¼ (one-quarter) teaspoon black pepper
Preheat oven to 350 degrees. Cook vegetables according to package directions and drain. In a large bowl combine vegetables, mushroom soup, ½ (one-half) cup cheese, sour cream, ½ (one-half) can fried onions and pepper. Transfer to a deep pie plate. Bake in preheated oven for 30 minutes. Sprinkle with remaining cheese and fried onions and bake five minutes longer. Yields six servings.

Fruit and Nut Coleslaw
1 8-ounce can sliced pineapple, drained with juice reserved
2 tablespoons lemon juice
1 banana, peeled and sliced
3 cups shredded cabbage
1 cup diagonally sliced celery
1 11-ounce can mandarin oranges, drained
½ (one-half) cup chopped walnuts
¼ (one-quarter) cup raisins
1 8-ounce container orange flavored yogurt
½ (one-half) teaspoon salt
Drain pineapple, reserving two tablespoons juice. Cut pineapple into thin strips, and place in a large bowl. In a medium bowl, combine reserved pineapple juice and lemon juice. Toss with banana, and add to pineapple. Add cabbage, celery, mandarin oranges, walnuts and raisins and toss to combine. Blend yogurt and salt together, and add to cabbage mixture; toss lightly. Cover, and refrigerate until thoroughly chilled. Yields six servings.

Vegan Banana Blueberry Muffins
2 very ripe bananas, mashed
½ (one-half) cup white sugar
½ (one-half) teaspoon baking powder
½ (one-half) teaspoon salt
3/4 cup all-purpose flour
½ (one-half) cup whole wheat pastry flour
1 ½ (one and one-half) teaspoons egg replacer (dry)
2 tablespoons water
½ (one-half) cup blueberries
Preheat oven to 350. Grease muffin cups or line with paper muffin liners.
In a large bowl combine mashed bananas, sugar, baking powder, salt and flours and mix until smooth. In a small bowl or cup combine egg replacer and water and stir into banana mixture. Fold in blueberries. Spoon batter evenly, about ¼ (one-quarter) cup each, into muffin cups. Bake in preheated oven for 20 to 25 minutes, or until golden brown. Yields six servings.