Guest guest Posted February 12, 2000 Report Share Posted February 12, 2000 Karin: Here's a good collection! I hope you find one you like. Let us know about the ones you try, okay? * Exported from MasterCook * Grilled Spring Vegetables With Basil Rice Recipe By :Vegetarian Times Magazine, April 1997, page 46 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***VEGETABLES*** 1 large leek with thick green top cut off halved lengthwise and cleaned 1 pound asparagus 1 red bell pepper cut into 2-inch strips 1 red onion sliced into 1/2-inch rings 1 Asian or Japanese eggplant sliced 1/4-inch thick 1 tablespoon olive oil 1/4 cup balsamic vinegar 3 cloves garlic -- chopped 1 teaspoon salt ***RICE*** 1 tablespoon olive oil 1/2 medium onion -- chopped fine 1 medium carrot -- chopped fine 1 stalk celery -- chopped fine 1 teaspoon minced garlic Salt and pepper -- to taste 1 cup rice 1 1/2 cups vegetable stock 3 tablespoons chopped fresh basil ***TOMATOES*** 3 medium tomatoes seeded and chopped Salt and pepper to taste 4 scallions -- chopped MAKES 6 SERVING VEGAN Asian or Japanese eggplants are long and straight and range in color from purple to striated. The flesh is more tender and sweeter than its larger, thicker cousin, the common purple eggplant. VEGETABLES: Cut each leek half in half crosswise. Snap thick stem from each asparagus stalk. Place leek, asparagus, pepper, onion and eggplant in shallow bowl. Add oil, vinegar, garlic and salt and marinate for 20 minutes. RICE: Heat oil in large nonstick saucepan with tight-fitting lid on medium heat. When oil is hot, add onion, carrot, celery and garlic and heat until aromatic, about 2 minutes. Season with salt and pepper; add rice, stirring to coat well. Add stock; bring to a boil over high heat. Add basil, cover tightly and reduce heat to a simmer. Cook over low heat until liquid is absorbed, about 20 minutes. Preheat grill or broiler. Cook marinated vegetables on grill or 4 inches from heat under broiler until lightly browned, turning once, from 4 to 15 minutes. Check vegetables every couple of minutes as they cook at different rates. Asparagus will be done first at about 4 minutes, then leek, eggplant, pepper and finally the onion at 1 5 minutes. Return vegetables to marinade. Turn grill or broiler off and keep vegetables in warm oven while rice finishes cooking. TOMATOES: Heat tomatoes in non-stick saute pan over medium-high heat. Season with salt and pepper. Stir in half of scallions. Fluff cooked rice with fork and place on serving plates. Top rice with tomato and scallion mixture and grilled vegetables. Garnish with remaining scallion. Makes 6 servings. PER 2-CUP SERVING: 232 CAL.; 6G PROT.; 6G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.; 522MG SOD.; 4G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 248 Calories (kcal); 6g Total Fat; (21% calories from fat); 6g Protein; 44g Carbohydrate; 1mg Cholesterol; 783mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 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 0 0 0 0 0 0 0 0 * Exported from MasterCook * Italian Brochettes with Angel Hair Pasta Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Grill Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sm Japanese eggplants 1 ea Zucchini 1 ea Yellow crookneck squash 1/2 lb Button mushrooms 1 ea Red bell pepper 1 ea Yellow bell pepper 2 sm Red onions 1 ea Fennel bulb 1/2 lb Cherry toamtoes ---------MARINADE----------- 1/2 bn Fresh thyme 1 pn Crushed red pepper Grated zest of 1 lemon 1/2 ts Salt, optional 1/2 ts Pepper, optional 9 ea Garlic cloves Juice of 2 lemons 1/4 c Vegetable broth or olive oil -----------PASTA------------ 1/2 c Tomato sauce 1 lb Angel hair pasta Cut eggplant, squash & zucchini into pieces 1/4 " thick. Halve mushrooms & cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin wedges. Place all vegetables into large bowl. MARINADE: Strip thyme leaves from stems, reserve stems. In a processor, process thyme, red pepper, zest & salt & pepper. Add garlic while machine is running. Stop machine & add lemon juice Turn on & add vegetable broth in a slow stream. Process 1 minute. Pour over vegetables & allow to marinate for 15 minutes. Preapre grill & cover to build intense heat. Skewer vegetables. Toss sthyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover & allw to smoke for 5 minutes. Remove cover, turn & cook for another 3 to 5 minutes. Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce & heat through. When skewers are almost done, cook pasta. Drain & return to pot. Pour sauce over pasta & toss to coat. Serve with grilled vegetables. VARIATION: Use sourdough bread brushed with the marinade & lightly grilled instead of the pasta. PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.; 8g Fiber. " Vegetarian Times " July, 1993 - - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 2g Total Fat; (4% calories from fat); 13g Protein; 72g Carbohydrate; 0mg Cholesterol; 155mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 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 * Japanese Braised Eggplant Recipe By :New Recipes from Moosewood Serving Size : 4 Preparation Time :0:00 Categories : Moosewood Cookbooks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium Eggplants 1/2 cup Dry sherry 1/3 cup Tamari soy sauce 1 tablespoon Molasses 1/4 cup Vegetable oil 8 ounces Tempeh -- cubed 2 1/2 cups Chopped onions 2 teaspoons Ground fennel seeds 1/4 teaspoon Cayenne 1 teaspoon Ground coriander 1 md Green bell pepper -- diced 4 cups Sliced mushrooms 3 tablespoons Tomato paste Salt to taste Brown rice Chopped scallions Toasted sesame seeds Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown cubed tempeh, 1/2c of onions, 1 tsp. fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent. Add peppers & mushrooms & saute 15 to 20 minutes. With a slotted spoon, lift tempeh & onions from oil & stir into sauteed vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow center. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes till piping hot. Serve on bed of rice, pour over some juice from baking pan & sprinkle with scallions & sesame seeds. " New Recipes From Moosewood " - - - - - - - - - - - - - - - - - - - Per serving: 430 Calories (kcal); 19g Total Fat; (40% calories from fat); 19g Protein; 45g Carbohydrate; 0mg Cholesterol; 1459mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 6 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Penne w/Eggplant & Tomatoes Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sundried tomatoes 2 cups Japanese eggplant (or other eggplant) -- cut into 1/4 " slices 4 cloves garlic -- minced 2 tablespoons olive oil 2 cups fresh tomatoes -- chopped 1/2 teaspoon red pepper flakes 1/4 cup fresh basil -- chopped chopped parsley to taste 16 ounces penne pasta -- cooked and drained In a bowl, cover sundried tomatoes in water and soak until softened; drain. In a large saucepan, saute eggplant slices and garlic in olive oil over medium heat 5-6 minutes. Stir in sundried tomatoes, red tomatoes, and red pepper flakes; bring to a simmer, and simmer 15-20 minutes, stirring occasionally. Stir in basil and parsley. Add cooked pasta and toss. Spoon onto heated platter to serve. - - - - - - - - - - - - - - - - - - - Per serving: 489 Calories (kcal); 7g Total Fat; (13% calories from fat); 15g Protein; 88g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Peanut-Stuffed Eggplants Recipe By :Vegetarian Times Magazine, November 1997, page 70 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 small Japanese eggplants -- (1 lb.) 3 tablespoons mild peanut or vegetable oil 1/2 cup finely chopped onion 2 jalapeno peppers -- seeded and minced 1/8 teaspoon turmeric 1/4 cup sweetened flaked coconut 1/2 cup crushed roasted peanuts 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon curry powder 1 teaspoon salt 2 tablespoons finely chopped fresh cilantro 8 SERVINGS VEGAN The small Japanese eggplants have a milder, sweeter flavor than the big boys. They are narrow, 6 to 8 inches long, and range in color from deep purple to white. For this recipe, the eggplants are slit lengthwise, filled with a mixture of caramelized onions, peanuts, spices and fresh herbs, then gently cooked, making them exceptionally succulent. Slit eggplants lengthwise with 2 cuts, about 1/2 inch apart, keeping the stem end intact. Place them in a bowl of cold water for about 10 minutes to open cuts slightly and to avoid discoloration. Meanwhile, in small heavy skillet, heat 1 1/2 tablespoons oil over medium heat. Add onion and jalapenos and cook, stirring often, until onion is soft, 5 minutes. Add turmeric, coconut and peanuts and cook, stirring often, 4 minutes. Add cumin, coriander, curry powder, salt and cilantro and cook, stirring occasionally, 2 minutes. Remove from heat and set aside to cool slightly. Remove eggplants from water and pat dry. Stuff each eggplant with about I tablespoon of stuffing mixture by gently inserting it into the slits. Heat a nonstick skillet, large enough to hold all eggplants in a single layer, over medium heat. Add 1 tablespoon oil; when oil is hot, transfer stuffed eggplants to pan. Drizzle remaining 1/2 tablespoon of oil over eggplants. Cover and cook until lightly browned on one side, 6 to 8 minutes. Gently turn eggplants, reduce heat to low, cover and cook until tender, 8 to 10 minutes. Serve immediately. PER SERVING: 135 CAL.; 3G PROT.; 11G TOTAL FAT (2G SAT. FAT); 2G CARB.; 0 CHOL.; 430MG SOD.; 3G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 8 Calories (kcal); trace Total Fat; (19% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 268mg 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 0 0 0 Quote Link to comment Share on other sites More sharing options...
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