Guest guest Posted March 6, 2000 Report Share Posted March 6, 2000 Ali: Here are several recipes I found for you. Also, the latest issue of Southern Living has a recipe for King Cake if that interests you. * Exported from MasterCook * Cajun Skillet Beans Recipe By :Adapted from Moosewood Restaurant Cooks at Home Serving Size : 6 Preparation Time :0:20 Categories : Beans & Rice Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 3 cloves garlic -- minced 2 tablespoons vegetable oil 2 stalks celery -- chopped 1 green bell pepper -- chopped 1 teaspoon fresh thyme (or 1/2 tsp. dried) -- chopped 1 teaspoon fresh oregano (or 1/2 tsp. dried) -- chopped 1 tablespoon fresh basil (or 1 tsp. dried) -- chopped 1/4 teaspoon freshly ground black pepper 1 teaspoon Cajun seasoning (or more to taste) red pepper to taste 1 14.5 oz can diced tomatoes 1 tablespoon honey 1 tablespoon Dijon mustard 1 16 oz can black-eyed peas -- rinsed & drained cooked white or brown rice In a large skillet, saute the onions, garlic and bell pepper in oil on medium heat. Add chopped celery and continue to saute for 5 minutes, stirring occasionally. Add thyme, basil, oregano, black pepper, Cajun seasoning, and red pepper to taste. Cover and cook for 5 minutes or until onions are golden, stirring occasionally. Add tomatoes, honey, and mustard and simmer 5 more minutes. Add the beans, cover, and stir occasionally until thoroughly heated. Serve over rice. - - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 6g Total Fat; (15% calories from fat); 19g Protein; 56g Carbohydrate; 0mg Cholesterol; 63mg Sodium Food Exchanges: 3 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 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 * Exported from MasterCook * Gumbo Z'herbes Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 CUP OLIVE OIL 2 TABLESPOONS SALT 2 CUPS FLOUR 2 1 lb MUSHROOMS -- SMOKED* 2 CUPS CHOPPED ONION 1 GALLON WATER 1 CUP CHOPPED BELL PEPPER 1 BUNCH COLLARD GREENS 3/4 CUP CHOPPED CELERY 1 SMALL HEAD CABBAGE 3/4 CUP MINCED SHALLOTS 10 oz TURNIP GREENS 1/4 CUP MINCED GARLIC 10 oz MUSTARD GREENS 6 BAY LEAVES 1 BUNCH GREEN ONIONS 1 1/2 teaspoons THYME 1/4 CUP CHOPPED PARSLEY 1 1/2 teaspoons BLACK PEPPER 1 TABLESPOON SOY SAUCE 2 teaspoons WHITE PEPPER 1 lb RED BEANS -- COOKED** 3/4 teaspoon CAYENNE PEPPER In a large heavy bottomed pot, heat the olive oil over a medium high flame. Add the flour and stir until a peanut butter colored roux is attained. Immediately add the onion, bell pepper and celery. Saute until vegetables are tender and start to stick and brown a little. Add the shallots, garlic, herbs, salt and peppers. Cook for 5 minutes, stirring often. Meanwhile, in a large soup pot, bring the water (and bean water -see below**) to a boil. Chop the collards and cabbage into one inch squares and boil until just tender. Add the turnip greens, mustard greens and green onions and return to a boil. Coarsely chop the smoked mushrooms. Add it to the roux mixture and cook for 2 minutes. Carefully stir the roux- vegetable-mushroom mixture into the simmering greens, and return to a boil. Add the parsley, cooked red beans, and soy sauce to taste. Bring to a boil one more time, then turn off the fire. Serve over rice. This dish is best if refrigerated over night then reheated. This recipe yields about two gallons of gumbo. - - - - - - - - - - - - - - - - - - - Per serving: 337 Calories (kcal); 15g Total Fat; (39% calories from fat); 12g Protein; 41g Carbohydrate; 0mg Cholesterol; 961mg Sodium Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates NOTES : * To smoke mushrooms, wash one pound of medium sized mushrooms, trim the bottom of the stems, and place on a pan in a smoker for about 45 minutes. ** To cook red beans, rinse and sort 1 lb of red beans, cover with water and soak over night. Simmer over a low fire for 1 - 2 hours, until just tender. Drain, reserving the water to use as part of the water for cooking the greens. In a pinch, you may use canned beans (2 - 15 oz cans), drained and rinsed well. : 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 * Exported from MasterCook * Muffulettas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups olive salad (recipe follows) 6 slices Swiss cheese 6 slices provolone cheese 1 16 oz French bread loaf -- split horizontally veggie deli slices (optional) 1 " pepperoni " , " ham " , etc. OLIVE SALAD: 1 1 quart jar pickled vegetables 1 purple onion -- quartered 1 16 oz jar pitted green olives -- drained 2 2.25 oz jars chopped ripe olives -- drained 1/4 cup chopped pepperoncini peppers 2 tablespoons capers 1 tablespoon garlic -- minced 1/2 cup olive oil 1 1/2 teaspoons dried parsley 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon freshly ground black pepper 1 7.25 oz jar roasted red peppers, drained -- coarsely chopped For Muffulettas: Spread one cup of Olive Salad evenly on bottom half of bread; layer as desired with cheeses and veggie deli slices, and spread with remaining Olive Salad. Cover with bread top. Cut crosswise into sandwiches. For Olive Salad: Drain pickled vegetables, reserving 1/4 cup of the liquid. Pulse pickled vegetables, onion, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and roasted red peppers. Cover and chill 8 hours. Chill leftover mixture for up to 2 weeks. Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery. - - - - - - - - - - - - - - - - - - - Per serving: 1355 Calories (kcal); 94g Total Fat; (62% calories from fat); 74g Protein; 53g Carbohydrate; 195mg Cholesterol; 2597mg Sodium Food Exchanges: 3 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates NOTES : Muffuletta is pronounced " Moof-a-LOTTA " . Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom Po' Boys Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups mushroom caps 1/2 cup milk 1 cup dry seasoned bread crumbs 1 teaspoon olive oil 2 tablespoons white wine or water 2 loaves French bread or hoagie rolls 4 cups sprouts, lettuce, or combination 2 medium tomatoes -- thinly sliced 1 large onion -- thinly sliced condiments: creole mustard, mayo, pickles After washing and drying mushroom caps, dip them in milk, then roll them in bread crumbs. Heat oil and wine or water in a heavy pan. Stir fry the coated mushroom caps until golden brown and hot. Set aside. Slice loaves lengthwise and remove top halves. Generously cover bottom half with mushrooms. Top with sprouts and/or lettuce, tomatoes, onion, pickles, and condiments. Replace top halves, cut each loaf into quarters, and serve. - - - - - - - - - - - - - - - - - - - Per serving: 35 Calories (kcal); 1g Total Fat; (31% calories from fat); 2g Protein; 5g Carbohydrate; 2mg Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portobello Muffuletta Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1 lb. round sourdough bread loaf 1 tablespoon red wine vinegar 2 tablespoons olive oil 2 teaspoons Dijon mustard 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 6 ounces fresh portobello mushroom caps 1 cup torn romaine lettuce leaves 1/4 cup chopped sundried tomatoes in oil -- drained 2 ounces provolone cheese -- sliced 1 medium tomato -- sliced 1 small onion -- slliced Slice off the top third of the bread loaf and set aside. Pull out center of bottom portion of bread loaf with your hands, leaving a 1-inch shell around the outer edges and bottom. Set aside hollowed-out bread loaf, and reserve the center for another use., if desired. Preheat broiler. In a 1-cup measure or small bowl, combine vinegar, mustard, oil, sugar, salt & pepper, and whisk until smooth. Brush HALF of this mustard mixture evenly over tops of mushrooms. Broil mushrooms about 4-inches from heat until llightly browned, about 5 mins. Brush remaining mustard mixture over inside of hollowed-out bread loaf. Layer lettuce on bottom and up the sides of the loaf. Layer evenly with sundried tomatoes, mushrooms, onion, tomato, and cheese. Broil this portion of the bread until cheese melts on top, about 5 mins. or bake at 400-450 for 5-10 mins. until cheese melts. Top filled loaf with reserved top crust, pressing down firmly with hands. Cut into 6 wedges to serve. - - - - - - - - - - - - - - - - - - - Per serving: 87 Calories (kcal); 7g Total Fat; (72% calories from fat); 3g Protein; 3g Carbohydrate; 7mg Cholesterol; 195mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : This sandwich packs well for picnics. Wrap tightly in plastic wrap, refrigerate, & slice just before serving. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Etouffee Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Beans & Rice Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive or canola oil 1 cup onion -- chopped 1/2 cup celery -- chopped 1 medium green pepper -- chopped 1 28 oz. can diced tomatoes 2 tablespoons tomato paste 1 teaspoon file powder 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon fresh parsley -- chopped 1 teaspoon hot pepper sauce 1 teaspoon Cajun seasoning (to 2 tsp.) 4 ounces tempeh -- cut into 1/2 " cubes 4 ounces seitan -- cut into 1/2 " pieces 4 ounces Morningstar Farms Breakfast Links -- cut into pieces 6 cups cooked rice In a Dutch oven, heat 1 tbsp. oil over medium heat. Add onion, celery, garlic, and bell pepper. Cook, stirring often, 5 minutes. Add tomatoes, tomato paste, file powder, salt, pepper, parsley, hot pepper sauce, and Cajun seasoning. Stir, cover and simmer 20 minutes. If sauce becomes too thick, add a little water. Meanwhile, poach the tempeh in a small amount of water for 10 minutes or steam in a metal steamer. Drain and cut into 1/2 " pieces. Heat remaining 1 tbsp. of oil in a skillet over medium-high heat. Add tempeh, seitan, and breakfast links. Cook, stirring, until lightly browned. Stir all into sauce and cook during last 5 minutes. Serve over rice. - - - - - - - - - - - - - - - - - - - Per serving: 306 Calories (kcal); 2g Total Fat; (6% calories from fat); 10g Protein; 62g Carbohydrate; 0mg Cholesterol; 259mg Sodium Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Gumbo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box Zatarains Gumbo Mix (w/rice) 6 cups vegetable broth and/or water 1 pkg. Morningstar Farms " breakfast links " -- thawed 1/2 cup TVP granules Prepare gumbo mix according to package directions. Cut " breakfast links " into bite size pieces and add pieces and TVP granules to gumbo. Simmer 20-25 minutes per package directions. - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Vegetarian Jambalaya Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg Zatarain's Jambalaya Mix 2 1/2 cups water or vegetable stock 1 medium carrot -- sliced 1 rib celery -- diced 1 small green pepper -- diced 1 1/2 cups fresh broccoli -- cut into bite sz pcs 1 1/2 cups fresh zucchini 1 1/2 cups fresh cauliflower -- cut into bite sz pcs 1 medium tomato -- diced 1 small onion 1 tablespoon oil Bring 2 1/2 cups of water to boil. Add Zatarain's Jambalaya Mix, oil, carrots, celery and peppers. Cover and cook for 5 minutes. Add onion, tomato and cauliflower. Cook for 10 minutes. Add zucchini and broccoli. Cook for 10 minutes or until most of the water is absorbed. Remove from heat and let stand 5 minutes, covered. Note: Your favorite vegetables may be substituted in the recipe above. Adjust time of cooking where necessary. MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); 2g Total Fat; (41% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 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.