Veg Times--St. Patrick's Day Menu

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St. Patrick's Day Stew

Scalloped Potatoes

Orange Almond Scones

 

 

* Exported from MasterCook *

 

St. Patrick's Day Stew

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Times Complete CB

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup water

1 large onion -- sliced

1/2 small cabbage -- sliced thinly

3 cups cubed winter squash

2 parsnips -- peeled & sliced

1/2 cup rolled oats

6 cups water

OR vegetable stock

1/2 cup dulse -- *see Note

salt to taste

freshly ground black pepper to taste

chopped fresh chives -- for garnish

 

Heat the 1/4 cup of water in a soup pot and cook the onion and cabbage,

stirring, for 3 minutes. Add the squash and cook 2 minutes more. Add the

parsnips. Then sprinkle the oats over the vegetables and pour in the water

or stock. Cover and simmer over medium heat until the squash is tender,

about 20 minutes. Rinse the dulse in a fine strainer (it will shrink

greatly) and add to the stew. Season with salt & pepper if desired. Serve

hot, garnished with chives.

 

S(ISBN):

" 0-02-621745-7 "

Copyright:

" 1995 "

 

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Per serving: 169 Calories (kcal); 1g Total Fat; (6% calories from fat); 5g

Protein; 38g Carbohydrate; 0mg Cholesterol; 19mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve with Scalloped Potatoes, Orange-Almond Scones, and

Shamrock Torte.

 

NOTES : Dulse is a sea vegetable -- it comes in thin purple sheets. It can

be found in well-stocked supermarkets, natural food stores, or Asian

markets.

Nutr. Assoc. : 0 0 0 5614 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Scalloped Potatoes

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Times Complete CB

 

Amount Measure Ingredient -- Preparation Method

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

4 medium russet potatoes -- sliced thinly

1/2 medium onion -- sliced thinly

1/4 cup instant nonfat powdered milk

1 cup water

OR vegetable stock

1 tablespoon virgin olive oil -- (a scant tbsp)

1/4 teaspoon ground nutmeg

 

Preheat the oven to 375°. Spray a 2-quart souffle dish or other baking

dish with nonstick cooking spray. Layer the potato and onion slices in the

dish. In a small bowl or blender, whisk together the powdered milk, water

or stock, oil, and nutmeg until smooth. Pour over the vegetable slices.

Cover the dish with foil. Bake until the potatoes have absorbed most of

the liquid, about 1 hour; then remove the foil and bake until browned,

about 15 minutes more.

 

S(ISBN):

" 0-02-621745-7 "

Copyright:

" 1995 "

 

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

 

Per serving: 110 Calories (kcal); 4g Total Fat; (28% calories from fat); 3g

Protein; 17g Carbohydrate; 1mg Cholesterol; 30mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

NOTES : There's only 1 gram of fat per serving -- far lower than the fat

content in the traditional version of this dish.

Nutr. Assoc. : 0 0 4234 0 0 0 0

 

 

* Exported from MasterCook *

 

Orange-Almond Scones

 

Recipe By :Vegetarian Times Complete Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Times Complete CB

 

Amount Measure Ingredient -- Preparation Method

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SCONES:

2 cups flour -- (white, whole wheat pastry flour, or a

combination)

1/4 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup vegetable oil

OR margarine

1/3 cup honey

OR maple syrup

1/3 cup frozen orange juice concentrate -- thawed

grated zest of 1 orange

1/2 banana -- (ripe) (to 3/4)

1/2 teaspoon almond extract

1/3 cup lowfat milk

OR soy milk

TOPPING:

2 tablespoons frozen orange juice concentrate -- thawed

2 tablespoons honey

1/3 cup sliced almonds -- (optional)

 

To make the scones, in a large bowl, combine the flour with the salt,

baking powder, and baking soda. With a fork, stir in the oil or

margarine. Add the honey or maple syrup, orange juice concentrate, orange

zest, banana, and almond extract. Mix lightly. Stir in the milk or soy

milk. Let stand 10 minutes.

 

Preheat the oven to 350°F. Form the dough into 6 circles or triangles

about 1/2-inch thick. Place on a lightly greased baking sheet.

 

For the topping, mix together the orange juice concentrate and honey and

brush the topping onto the dough. Sprinkle with almonds if desired. Bake

15 minutes.

 

S(ISBN):

" 0-02-621745-7 "

Copyright:

" 1995 "

 

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

 

Per serving: 408 Calories (kcal); 14g Total Fat; (29% calories from fat);

7g Protein; 66g Carbohydrate; 1mg Cholesterol; 367mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 1/2

Fat; 1 1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 20000 0 0 0 0 0