LOW FAT MONDAY

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Here are a couple I just found in a vegetarian file I made a long time

ago and forgot about. I have not made them yet.

 

* Exported from MasterCook *

 

Creamy Coleslaw

 

Recipe By : Veggie Life, May 1995

Serving Size : 6 Preparation Time :0:00

Categories : Salads And Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 sm. head cabbage -- finely shredded

1 small carrot -- shredded

1/2 cup green pepper -- diced

1/4 cup red onion -- diced

1/2 cup nonfat mayo

1/2 cup nonfat sour cream

2 Tbsp sugar

2 Tbsp tarragon vinegar

1 Tbsp prepared mustard

1/2 tsp paprika

salt and pepper

 

In a large bowl, combine cabbage, carrot, pepper, and onion; toss well.

 

Combine remaining ingredients in a separate bowl; stir well. Pour

dressing over vegetables; toss gently. Refrigerate for several

hours or overnight. Makes 6 servings.

 

 

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NOTES : 6g. protein, 5g fat

 

 

* Exported from MasterCook *

 

CREAMY TOFU PUDDING

 

Recipe By : Vegetarian Times Magazine, April 1997, page 40

Serving Size : 2 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 1/2 ounces Japanese-style firm silken tofu

chilled and cubed

1/4 cup honey or rice syrup

1/2 teaspoon vanilla extract

1/8 teaspoon cinnamon

Chopped fresh or dried fruit -- (optional)

 

2 SERVINGS VEGAN (HONEY)

 

This is as close to instant pudding as you can get without the box and

is a classic recipe for people who want to avoid dairy-based dishes.

 

Combine all ingredients, except fruit, in a blender or food processor.

Top each serving with fruit if desired. Makes 1 1/3 cups.

 

VARIATIONS: For chocolate pudding, prepare as directed above, omitting

cinnamon. Add 2 tablespoons unsweetened cocoa. If desired, add 1/4

teaspoon almond extract and top with chopped nuts or miniature chocolate

chips.

 

PER 2/3-CUP SERVING: 220 CAL.; 11G PROT.; 4G TOTAL FAT (0.5G SAT. FAT);

39G CARB.; 0 CHOL.; 55MG SOD.; 0 FIBER.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Eggplant-Potato-Garlic Lasagna

 

Recipe By : March 1997 Vegetarian Times

Serving Size : 10 Preparation Time :0:00

Categories : Baked Entrees Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lg eggplant or 2 medium eggplants -- sliced in 1/2 "

round

2 lb russet potatoes (about 7 medium)

6 cloves garlic

2 lg green bell peppers -- seeded,cored,diced

reserved potato cooking water -- as needed

1/2 tsp salt

1/2 tsp freshly ground black pepper

2 tbsp extra-virgin olive oil

4 cups homemade marinara sauce -- or bottled

16 uncooked lasagna noodles

3 cups part-skim, low moisture mozzarella cheese --

grated

 

Preheat oven to 350°F. Line large baking pan with waxed paper. Place one

layer of eggplant rounds on waxed paper. Top with second sheet of waxed

paper. Repeat with eggplant rounds and waxed paper. Cover last layer

with waxed paper. Cover baking sheet with aluminum foil. Crimp to seal.

Bake for 45 minutes. Remove from oven; let cool for 10 minutes.

 

While eggplant is baking, peel potatoes, cut into eighths, place in

saucepan, with garlic in lightly salted water just to cover. On high

heat, bring to a boil. Reduce heat to medium and cook uncovered for 20

minutes. Drain in colander over bowl to save cooking water.

 

While potatoes are cooking, saute bell peppers in lightly oiled nonstick

skillet, until soft and lightly browned. Cover; set aside.

 

Place potatoes and garlic in mixing bowl; mash well. With rotary beater,

beat while addign 1/2 to 3/4 cup reserved cooking water until desired

consistency is reached. While still beating, add salt, pepper and oil.

Cover; keep warm.

 

Lightly oil 9x14 " baking dish. Cover bottom lightly with sauce, tilting

dish to spread sauce. Spread four lasagna noodles with 1 cup mashed

potato-garlic mixture. Lay side by side lengthwise, ends even, in center

of baking pan. Top with 1 layer of eggplant. Top eggplant with

one-fourth of the sauce.Top sauce with one-fourth of the cheese.

 

Make second layer, adding green bell pepper after eggplant, then sauce

and cheese. Make third layer of potato, eggplant, sauce and cheese. Top

with noodles. Spread noodles with remaining cup of mashed potato-garlic

mixture. Spread remaining sauce completely to edge of noodles. Top with

remaining cheese.

 

Lightly oil 16 inch of aluminum foil. Attach foil, oiled side down, to

ends of pan, tenting foil above lasagna surface. Crimp foil around all

edges of pan to seal.

 

Bake covered for 45 minutes. Using tongs, remove aluminum foil and

discard. Using bulb baster or spoon, baste top of lasagna with sauce

from both ends. Bake for an add'l 20-30 minutes.

 

Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using

sharp serrated knife and cutting twice to ensure easy-to-serve pieces.

Makes 10 servings.

 

Variations: Substitute mozzarella-style soy cheese for dairy mozzarella

to make a vegan lasagna. Substitute drained diced, roasted canned red

peppers for sauteed green bell peppers.

 

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NOTES : Nutritional info: Per serving, 417 calories, 20g protein, 13g

total fat (5g sat fat), 67g carbo, 20mg chol, 918mg sodium, 10g fiber.

LACTO.

 

RisaG