Guest guest Posted January 31, 2000 Report Share Posted January 31, 2000 * Exported from MasterCook * Plantain Torte Recipe By :Eric Tucker & John Westerdahl Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Plantain Filling 1 yellow onion -- sliced 1 teaspoon garlic -- minced 1/4 cup dry sherry -- red wine or veg stock 1 tablespoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 1 teaspoon red pepper flakes 2 plantains -- sliced 1/2 " thick 1 cup water 1 teaspoon sea salt Cilantro Tofu Filling 8 ounces firm tofu 1 bunch cilantro -- stemmed and chopped 1/2 teaspoon sea salt 2 tablespoons Champagne wine vinegar 1 tablespoon miso -- (light) 2 tablespoons water -- or as needed 5 tortillas -- whole wheat 1 cup Mango Salsa 1/2 cup Romesco Sauce Plantain filling: Saute onion and garlic in sherry until onions are soft, about 5 min. Add seasonings, then plantains, water and salt. Reduce heat to low and cook until plantains are soft, about 15 min. Remove from heat and cool to room temp. Puree in a blender until smooth. Cilantro-tofu filling: Combine all ingredients in a blender and puree to the texture of cream cheese, adding just as much water as needed to thin. To assemble torte: Preheat oven to 400F Spread half of plantain filling over a tortilla and place on parchment-lined baking sheet. Spread half of tofu filling on a tortilla and place on top of the first one. Repeat, then top w/ remaining tortilla. Slice into 8 pieces. Bake 15 min, or until edges are golden. Serve warm, w/ two tablespoons Mango Salsa and 1 tablespoon Romesco Sauce per serving. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 1 torte " - - - - - - - - - - - - - - - - - - - Per serving: 294 Calories (kcal); 7g Total Fat; (20% calories from fat); 9g Protein; 51g Carbohydrate; trace Cholesterol; 1058mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mango Salsa Recipe By :Eric Tucker & John Westerdahl Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 mango -- peeled, seeded and chopped 1 tomato -- finely chopped 1/2 red onion -- finely chopped 1/3 cup fresh lime juice 1 serrano pepper -- minced 1/2 teaspoon dried oregano 2 tablespoons fresh cilantro -- chopped 1 teaspoon sea salt Toss everything in a bowl. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per serving: 27 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 7g Carbohydrate; 0mg Cholesterol; 238mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Romesco Sauce Recipe By :Eric Tucker & John Westerdahl Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup slivered almonds -- toasted 1 clove garlic -- minced 2 tablespoons Millenium Braised Garlic 1 roasted red pepper -- or pimiento 2 tablespoons Champagne wine vinegar 1/2 teaspoon ground cumin 1/2 teaspoon caraway seeds -- ground 2 teaspoons sea salt 1 cup water Puree all ingredients in a blender until smooth Keeps refrigerated in an air-tight container up to one week. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 1 1/2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 20 Calories (kcal); 2g Total Fat; (68% calories from fat); 1g Protein; 1g Carbohydrate; trace Cholesterol; 166mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oil-Free Croutons Recipe By :Eric Tucker & John Westerdahl Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups stale bread -- cubed 1/4 cup water 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon paprika 1/2 teaspoon sea salt Preheat oven to 350F. Combine all ingredients in a boil and toss well. Spread cubes on a baking sheet and bake, turning every 5 min., for 15 min. Let cool to room temp, then store in an airtight container up to one week. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 4 cups " - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 15g Carbohydrate; trace Cholesterol; 218mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Oil-Free Ceasar Dressing Recipe By :Eric Tucker & John Westerdahl Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces low fat silken tofu 3/4 cup fresh lemon juice 1 clove garlic -- minced 3 tablespoons capers -- drained 1/4 cup nutritional yeast 2 tablespoons Dijon mustard 1/4 teaspoon freshly ground black pepper 1 cup water sea salt -- to taste Puree everything in a blender. Taste to adjust seasoning, and use water to control consistency. Keeps refrigerated in an airtight container up to 1 week. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (12% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * No-Cream Of Mushroom Soup Recipe By :The Millenium Cookbook by Eric Tucker & John Westerdahl,M.P.H.,R.D.,C.N.S. Serving Size : 6 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 red onions -- cut lengthwise into 1/2 inch thick crescents 2 teaspoons minced garlic 1 cup dry red wine OR nonalcoholic red wine 2 teaspoons Sucanat or unrefined sugar (optional) 2 pounds button or cremini mushrooms (try with fresh shiitake mushrooms mixed in) -- sliced 1 ounce dried porcini mushrooms (optional) -- soaked in warm stock 1/2 teaspoon dried sage 1 teaspoon dried thyme 1 teaspoon dried tarragon 1/3 teaspoon ground nutmeg 8 cups vegetable stock 2 tablespoons tamari soy sauce 1 tablespoon balsamic vinegar 8 ounces low-fat silken tofu OR low-fat firm tofu sea salt and freshly ground pepper to taste In a soup pot, combine the onions, garlic, wine, and Sucanat. Cook over medium heat, stirring often, until the onions are reddish brown, about 15 minutes. Add the mushrooms, including the porcini and their soaking liquid (except the very bottom where the sand and grit have accumulated). Stir and cook for 10 minutes. Add the herbs, nutmeg, and stock. Simmer the soup for 40 minutes. The mushrooms will be very soft. Add the tamari and vinegar. In a blender or food processor, blend the soup and tofu, in batches if necessary, until smooth. Add salt and pepper and serve. Description: " Here is a very low-fat cream-style soup that can be as simple or as elegant as you want it to be. Low-fat silken tofu gives this soup its creamy texture. Add some cooked barley to finished soup to serve as a light main meal. " - - - - - - - - - - - - - - - - - - - Per serving: 265 Calories (kcal); 5g Total Fat; (17% calories from fat); 10g Protein; 45g Carbohydrate; 3mg Cholesterol; 2507mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Author recomends Cashew Sour Cream to make soup richer. Recipe will follow. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Millennium Ceasar Salad Recipe By :Eric Tucker & John Westerdahl Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 heads romaine lettuce -- outer leaves removed 1 1/2 cups Oil-Free Croutons 1 1/2 cups Oil-Free Ceasar Dressing 1 carrot -- peeled and grated Tear lettuce into bite-sized pieces. Toss lettuce with croutons and dressing. Top with shredded carrot. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 2g Total Fat; (11% calories from fat); 9g Protein; 28g Carbohydrate; trace Cholesterol; 331mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Oil-Free Ceasar Dressing Recipe By :Eric Tucker & John Westerdahl Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 1/3 ounces low fat silken tofu 3/4 cup fresh lemon juice 1 clove garlic -- minced 3 tablespoons capers -- drained 1/4 cup nutritional yeast 2 tablespoons Dijon mustard 1/4 teaspoon freshly ground black pepper 1 cup water sea salt -- to taste Puree everything in a blender. Taste to adjust seasoning, and use water to control consistency. Keeps refrigerated in an airtight container up to 1 week. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 10 Calories (kcal); trace Total Fat; (12% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 77mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Oil-Free Croutons Recipe By :Eric Tucker & John Westerdahl Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups stale bread -- cubed 1/4 cup water 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon paprika 1/2 teaspoon sea salt Preheat oven to 350F. Combine all ingredients in a boil and toss well. Spread cubes on a baking sheet and bake, turning every 5 min., for 15 min. Let cool to room temp, then store in an airtight container up to one week. Source: " The Millennium Cookbook " Copyright: " The Millennium Restaurant " Yield: " 4 cups " - - - - - - - - - - - - - - - - - - - Per serving: 80 Calories (kcal); 1g Total Fat; (12% calories from fat); 2g Protein; 15g Carbohydrate; trace Cholesterol; 218mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.