Cooking Methods

Many of these recipes can be cooked in a microwave oven. Cooking times suggested are for a 700 watt microwave, but the time needed varies greatly by manufacturer and age of the oven. Always use non-metallic cookware and cover, at least with a paper towel or plastic wrap, to avoid splattering and damage to the oven interior

Conventional oven temperatures are given in degrees Fahrenheit.

For baking and stovetop cooking, high quality non-stick cookware is recommended. Some cheap non-stick pots and pans only retain their non-stick surface for a short time. Do not use Pam or non-stick sprays when baking with non-stick pans or dishes as this will coat them with a brown surface which is difficult to remove without damaging the non-stick surface, making them less efficient in the future. When using Pam and other non-stick sprays, remember they are made mostly from fats. Spray a very small amount in the center and then spread with a paper towel.

Meat substitutes are available for most familiar cuts. TVP (textured vegetable protein) comes in granules that tastes like ground beef, and in chicken, pork or beef-like chunks excellent for stews and stir-frys. Gluten (seitan) and soy protein foods that resemble ham, pepperoni, corned beef, bologna, hotdogs and a number of fish and seafoods are available. Some of these are very high in fat, others fat-free, so read labels carefully. Some are frozen or ready to eat, others come packaged to be mixed with water, stock or tofu. A few vegetarians are uncomfortable about eating meat analogs, foods that look or taste like animal products, while others use them as a transitional food as they move away from familiar meat dishes. These substitutes are a matter of personal choice, and are fine for reversing heart disease risks. They can solve the problem of what to serve to a meat eating guest.

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©1994, 1996, 2002
Dr. Neal Pinckney
Healing Heart Foundation