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  <title>Eden Foods - Newest Recipes</title>
  <link>http://www.edenfoods.com/recipes/</link>
  <description>Most recent recipes from Eden Foods</description>
  <language>en-us</language>
  <generator>Eden RSS Generator v0.1</generator>
  <managingEditor>webmaster@edenfoods.com</managingEditor>
  <webMaster>webmaster@edenfoods.com</webMaster>
  <item>
   <title><![CDATA[Falafel Salad with Warm Pita & Tahini Lemon Sauce]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=918</link>
   <pubDate>Fri, 22 Aug 2008 14:34:10 -0400</pubDate>
   <description><![CDATA[Place the rice flakes in a food processor or blender and pulse once or twice. Pour into a medium mixing bowl. Place the garbanzo beans in a food processor or blender and puree until creamy. Place in the mixing bowl. Add the rice and garbanzo beans and mix thoroughly. Let sit 15 minutes. Take about 3 tablespoons of the mix at a time and roll into 1 1/2" diameter balls and flatten balls slightly. Place on a try or plate.

Heat oil in a deep fryer or heavy pot. Add several falafel to the oil at a time and deep fry until golden brown. Do not overfill as it will lower the oil temperature, creating soggy falafel. Remove and drain on paper towels. Repeat until all falafel are fried.

Heat the pita bead in a 350&deg; F. oven until warm. Remove and slice into wedges. Arrange equal amounts of lettuce, cucumber, tomato, and carrot on each serving plate. Place several slices of pita on each plate and 3 falafel. Spoon the tahini lemon sauce over each salad and serve.

Yields: Approximately 16 falafel]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=918</guid>
  </item>
  <item>
   <title><![CDATA[Rice & Bean Stuffed Peppers]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=917</link>
   <pubDate>Thu, 21 Aug 2008 09:26:05 -0400</pubDate>
   <description><![CDATA[Place the rice and beans in a mixing bowl. Remove the tops from the peppers and discard the seeds. Blanch the whole peppers and tops in a pot of boiling water for 5 minutes. Remove and drain.

Heat the oil in a medium skillet and saut&eacute; the onion for 3 to 4 minutes. Add the sweet corn and saut&eacute; 1 to 2 minutes. Place onions and corn in the mixing bowl with the rice. Add the drained tomatoes and mix thoroughly.

Preheat the oven to 350&deg; F. Stuff each pepper with the rice mixture and place in a casserole dish. Place the tops on the peppers. Combine reserved diced tomato liquid, crushed tomatoes, water, and salt. Pour into the baking dish. Cover the dish and bake for 45 minutes to 1 hour or until the peppers are tender. Remove tops the last 15 minutes to brown. Spoon some of the tomato sauce over the peppers before serving.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=917</guid>
  </item>
  <item>
   <title><![CDATA[Rice & Bean Stuffed Cabbage]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=916</link>
   <pubDate>Wed, 20 Aug 2008 16:36:39 -0400</pubDate>
   <description><![CDATA[Remove the core of the cabbage by cutting deeply around the base of the cabbage with a paring knife and discard. Bring 2 to 3 inches of water to a boil in a deep pot. Place the entire cabbage in the water, cover and boil 7 to 10 minutes. Remove the cabbage from the water and cool under cold water. Peel off 12 whole leaves from the cabbage. With a paring knife or vegetable peeler shave off the thickest part of the cabbage stem at the base of each leaf, so that they are similar in thickness to the rest of the leaf or cut and remove the thick section. Set aside.

Saut&eacute; the onions in the oil for 2 to 3 minutes and place in a mixing bowl with the rice and beans. Mix thoroughly. Take about 1/4 to 1/3 cup of the rice filling and place it in the center of a cabbage leaf. Fold the right and left edges of the leaf in toward the center, then roll the leaf forward, tucking in the sides until reaching the far end of the leaf. Repeat until all leaves are stuffed.

Place the stuffed cabbage in a 6 - 8 quart heavy pot. Mix the crushed tomatoes, water and sea salt together and pour over the cabbage. Cover and bring to a boil. Reduce the flame to medium-low and simmer about 45 minutes to 1 hour or until tender, occasionally spooning the tomato sauce over the cabbage to keep it moist. When tender, place the stuffed cabbage in a serving dish, pour the tomato sauce over, and serve.

NOTE: This dish can be baked in a 350° F. oven for 1 hour or until tender instead of boiling. Periodically check to make sure it doesn't dry out. More tomato/water can be added if needed. 

Yields: 12 cabbage rolls; 2 per person]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=916</guid>
  </item>
  <item>
   <title><![CDATA[Quick & Easy Samosa (Indian stuffed fried pastry)]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=915</link>
   <pubDate>Wed, 20 Aug 2008 16:16:42 -0400</pubDate>
   <description><![CDATA[Place the rice and lentils in a bowl with the raisins and mix. Take a won-ton wrapper and place 1 heaping teaspoon of the rice filling in the center of the wrapper. With cold water, moisten the edges of the wrapper. Take one corner of the wrapper and fold it over the filling to the opposite corner and press firmly to seal the filling inside the wrapper forming a pyramid-shaped pastry. Repeat until all wrappers are filled.

Heat oil in a deep fryer or heavy pot. When hot deep fry several samosa at a time until crisp and golden brown. Remove and drain on paper towels. Serve with chutney, sweet and sour, spicy mustard, curry, plum or raisin sauce.

NOTE: Phyllo dough or puff pastry dough may be substituted for won-ton wrappers.

Yields: 32 samosa]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=915</guid>
  </item>
  <item>
   <title><![CDATA[Apple Sauce Blueberry Mini Muffins]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=914</link>
   <pubDate>Thu, 26 Jun 2008 15:44:03 -0400</pubDate>
   <description><![CDATA[Preheat oven to 350&deg; F. Oil the muffin tin. Combine all dry ingredients and blueberries in a medium mixing bowl and mix. Combine all wet ingredients and mix. Combine dry and wet ingredients and mix well. Spoon the batter into the oiled muffin sections, and bake for 25 minutes. After 20 minutes, test for doneness with a toothpick periodically. When toothpick comes out clean the muffins are done.

Note: Makes 24 mini muffins or 12 regular size muffins. If making regular sized muffins, bake 30 to 35 minutes. 

Variation: Eden Organic Dried Cranberries can be substituted for blueberries, and any variety of Eden Organic Apple Sauce can be substituted for plain.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=914</guid>
  </item>
  <item>
   <title><![CDATA[Quinoa Cranberry Salad with Garbanzo Beans & Pumpkin Seeds]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=913</link>
   <pubDate>Thu, 26 Jun 2008 14:56:32 -0400</pubDate>
   <description><![CDATA[Place quinoa, water and salt in a small saucepan. Cover and bring to a boil. Reduce the flame to medium-low and simmer for 15 minutes. While the quinoa is cooking slice the vegetables, blanch the peas and place in a mixing bowl with the cranberries, pumpkin seeds and garbanzo beans. Prepare the dressing by mixing in a small bowl of measuring cup. When the quinoa is done, fluff to cool. When cool place in the mixing bowl and pour the dressing over. Toss to mix. Serve as is on a bed of lettuce or refrigerate for 30 minutes before serving on a bed of lettuce.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=913</guid>
  </item>
  <item>
   <title><![CDATA[Buckwheat with Sauerkraut & Dried Mushrooms]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=911</link>
   <pubDate>Thu, 05 Jun 2008 11:26:24 -0400</pubDate>
   <description><![CDATA[Heat oil in a medium saucepan and saut&eacute; the onions for 3 to 4 minutes. Add all remaining ingredients, cover and bring to a boil. Reduce flame to medium-low and simmer 20 minutes. Mix and serve.

Makes a great stuffing for cabbage and pierogi (Polish stuffed dumplings). As a variation add chopped cabbage, kale, or collard greens the last several minutes.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=911</guid>
  </item>
  <item>
   <title><![CDATA[Grillin Beans]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=910</link>
   <pubDate>Mon, 12 May 2008 12:01:02 -0400</pubDate>
   <description><![CDATA[Heat oil in a medium skillet and saut&eacute; onions for 2 to 3 minutes. Add all remaining ingredients and bring to a boil. Reduce flame to medium-low and simmer 5 to 7 minutes. Serve hot or chilled.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=910</guid>
  </item>
  <item>
   <title><![CDATA[Barbecue Beans]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=909</link>
   <pubDate>Mon, 12 May 2008 11:36:00 -0400</pubDate>
   <description><![CDATA[Heat oil in a medium skillet and saut&eacute; onions for 2 to 3 minutes. Add all remaining ingredients and bring to a boil. Reduce flame to medium-low and simmer 5 to 7 minutes. Serve hot or chilled.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=909</guid>
  </item>
  <item>
   <title><![CDATA[Tomato Bean Gazpacho]]></title>
   <link>http://www.edenfoods.com/recipes/view.php?recipes_id=908</link>
   <pubDate>Fri, 09 May 2008 10:26:38 -0400</pubDate>
   <description><![CDATA[Combine the cucumber, carrot, green onion, garlic and shoyu. Let marinate for 30 to 40 minutes, mixing occasionally. Place the tomatoes and sea salt in a blender or food processor. Puree until smooth. Pour into a mixing bowl and add the garbanzo beans. Mix and chill for 45 minutes. Ladle the chilled soup into individual bowls. Garnish each bowl with an equal amount of marinated vegetables and your favorite croutons.]]></description>
   <guid>http://www.edenfoods.com/recipes/view.php?recipes_id=908</guid>
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