1/2 cup almonds
1/2 cup maple syrup
1/2 cup vinegar
1/2 cup ketchup
1/4 cup soy sauce
1 tablespoon cornstarch
1 onion, chopped
1 green pepper, chopped
1 tomato, chopped
1 cup unsweetened pineapple, chopped
4 cups cooked brown rice
Bake almonds on foil at 300°F for 20 minutes.
Prepare sauce by boiling syrup, vinegar, ketchup, and soy sauce for 2 minutes. Dissolve cornstarch into 1/4 cup cold water, and add it to the sauce. Then boil for an additional minute.
Simmer onion and green pepper in 1/2 cup water for 10 minutes. Drain off water, then add tomato and pineapple, follow by the baked almonds and sauce. Cook for 5 minutes and serve over generous portions of brown rice. Serves 6.
The McDougall Plan, John A. McDougall, MD, and Mary A. McDougall, L.P.M., (Piscataway, NJ: New Century Publishers, 1983).