Guest guest Posted August 15, 2002 Report Share Posted August 15, 2002 Artichoke Puffs PETA Recipe By :PETA Serving Size : 12 Preparation Time :0:00 Categories : Appetizers {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces vegan puff pastry shells (12 shells) (12 shells; 6 per box) 1 teaspoon margarine 2 teaspoons water 1/2 cup finely chopped onion or green onions 2 teaspoons cornstarch 1 1/2 cups soy milk 14 ounces canned artichoke hearts Paprika Salt and pepper -- to taste Bake the pastry shells according to the package directions until golden. While the shells are baking, heat the margarine and water in a frying pan over medium heat. Cook the onion for 10 minutes or until transparent. Stir in the cornstarch and continue cooking for 1 to 2 minutes. Add the soy milk and stir until thickened. Remove the pan from the heat and set aside. Drain the artichoke hearts and chop coarsely. Add to the creamed mixture and season with the paprika, salt, and pepper. Remove the tops from the pastry shells. Spoon some of the artichoke mixture into each pastry shell and reheat the puffs at 350F for 5 minutes. Replace the tops and serve immediately. Makes 6 to 12 servings. Preparation time: 10 minutes Baking time: 25 minutes TIP - To make pastry shells from sheets of phyllo see Tavolo's Asparagus in Phyllo Shells with Roasted Shallots. Source: " Cooking with PETA " Yield: " 12 pieces " Tavolo's Asparagus in Phyllo Shells with Roasted Shallots Recipe By :Tavolo Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SHELLS: 1 tablespoon dry breadcrumbs -- fine 1 teaspoon chopped fresh chives 1 teaspoon chopped fresh dill 1 teaspoon chopped fresh parsley 1/4 teaspoon salt 4 sheets phyllo dough -- 14-by-18-inches 2 teaspoons olive oil -- or double if needed FILLING: olive oil spray 6 shallots -- peeled and thinly sliced 2 teaspoons olive oil 1/4 teaspoon salt -- or to taste 1/4 teaspoon freshly ground black pepper -- or to taste ASPARAGUS: 2 pound asparagus -- trimmed 2 teaspoon red wine vinegar 1 Pinch fresh herbs 1 tablespoon extra virgin olive oil salt TO MAKE PHYLLO SHELLS: Preheat oven to 325F (165C). In a small bowl, combine breadcrumbs, herbs and salt; set aside. Brush 1 sheet of phyllo dough lightly with olive oil; sprinkle with one-third of the seasoned breadcrumbs. Repeat with two more sheets of phyllo. Top with remaining sheet of phyllo and brush lightly with remaining oil. Cut the rectangle into 6 pieces (in half lengthwise and in thirds crosswise). Press each square into a large (10-oz.) custard cup. Set the cups on a baking sheet and bake for 25 to 35 minutes, or until golden. Let the shells cool in the cups on a rack. (Phyllo shells may be made up to 8 hours ahead and stored in an airtight container.) TO PREPARE VEGETABLE FILLING: Preheat oven to 400F (200C). Lightly coat a baking sheet with nonstick spray. Separate shallot slices into rings. In a bowl, toss the rings with oil, salt and pepper. Spread them on the prepared baking sheet and bake, stirring frequently, for 20 to 30 minutes, or until golden. Set aside to cool. PEEL ASPARAGUS stalks. Cut into 2-inch lengths to fit the shells. Cook in a large pot of boiling salted water just until tender, 2 to 3 minutes. Drain and refresh briefly under cool water. (The asparagus should be lukewarm.) Whisk vinegar, herbs and oil together in a bowl; add the asparagus and toss to coat. Season with salt. Spoon the asparagus into the phyllo shells and garnish with the roasted shallots. Serve immediately. Description: " Make pastry shells with phyllo (filo) and olive oil. " S(Archived): " http://www.applesforhealth.com/HealthyAppetizers/aspwrshal3.html Curried Dip PETA Recipe By :PETA Serving Size : 28 Preparation Time :0:00 Categories : Appetizers {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound soft silken tofu 3 tablespoons curry paste -- (commercially prepared) 2 tablespoons lemon juice 1 cup chopped cucumber Combine the tofu, curry paste, and lemon juice in a food processor or blender until smooth and creamy. Fold in the cucumber. Source: " Cooking with PETA " Yield: " 1 3/4 cups " Oven-Baked Tofu Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unbleached white flour 1/3 cup nutritional yeast 2 tablespoons cornmeal 3 tablespoons ground flaxseeds 1 teaspoon garlic granules 1/2 teaspoon oregano 1/2 teaspoon thyme --------------- 1/4 cup soy sauce 1/4 cup water --------------- 2 pounds firm tofu -- cut into 1/4-inch slices This is a kid-pleasing food that's good to have around for quick sandwiches, to have between a split biscuit for a portable breakfast, and cubed to add to a stir fry. In a small, wide bowl, combine the flour, nutritional yeast, cornmeal, flaxseeds, garlic, oregano, and thyme, and mix well. In another small, wide bowl, combine the soy sauce and water. Take each slice of tofu (do several at a time), and dip them into the soy sauce bowl, then into the flour mixture bowl. Turn over so each side is coated. Place on a well-oiled cookie sheet. When all the pieces of tofu are dipped and coated and on the baking sheet, sprinkle the remaining flour mixture over the pieces of tofu, and pour the remaining soy sauce over them also. Bake in the lower part of the oven for 20 minutes, or until golden brown. Flip them over with a spatula, and bake for 15 more minutes. Per serving: Calories 121, Protein 10 g, Fat 6 g, Carbohydrates 10 g, Fiber 1 g Source: " Flax The Super Food (ISBN 1-57067-099-4) " Copyright: " 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown " Yield: " 20 slices " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 805 Calories; 41g Fat (42.3% calories from fat); 78g Protein; 47g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 4190mg Sodium. Exchanges: 2 1/2 Grain(Starch); 19 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat. Broccoli and Red Potato Salad Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 red skin potatoes 1 pound broccoli 2 tablespoons flax oil 2 tablespoons olive oil 3 tablespoons red wine vinegar 3 tablespoons orange juice 3 tablespoons minced fresh parsley 2 cloves garlic -- minced 1/4 teaspoon sea salt -- (1/4 to 1/2) 3 scallions -- sliced with the tops 1 jar pimientos -- (4-ounce) drained 1/4 teaspoon cayenne Umeboshi plum vinegar, to taste This presentation is a departure from traditional warm potato salads. Clean the potatoes, leaving the skins on, and chop into chunks. Boil in a medium pot for about 10 to 15 minutes until tender. Drain and cover to keep warm. Peel and chop the broccoli stems, and break apart the flowers on the broccoli. Steam the broccoli stems and pieces for about 5 minutes until tender. Set aside and keep covered to stay warm. In a small mixing bowl, mix together the oils and vinegar along with the parsley, garlic, salt, scallions, pimentos, and cayenne. Arrange the potatoes in the middle of a serving platter with the broccoli all around the edges, and pour the dressing over them. Sprinkle some umeboshi vinegar over the top, to taste. (Be careful. umeboshi is very strong and salty, so use sparingly.) Garnish with cherry tomatoes and/or parsley or fresh basil leaves Per serving: Calories 152, Protein 2 g, Fat 6 g, Carbohydrates 21 g, Fiber 4 g Source: " Flax The Super Food (ISBN 1-57067-099-4) " Copyright: " 2000 Barbara Bloomfield, Siegfried Gursche, Judy Brown " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; 4g Fat (61.9% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Recipe By :PETA Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches {Posted} Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant 1/2 cup soy milk Egg replacer -- equivalent to 1 egg Salt -- to taste 1/2 cup flour 1 cup Italian-style bread crumbs 4 submarine rolls -- sliced 1/2 cup marinara sauce -- (or double) Preheat the oven to 400 degrees F. Peel and cut the eggplant into 1/4-inch slices and set aside. Combine the soy milk and egg replacer and a pinch of salt (if desired) and mix well. Set up a breading station with one bowl for each: flour, egg replacer mixture, and bread crumbs. Dredge the eggplant in flour and shake off the excess. Submerge the eggplant in the egg replacer mixture, shake off the excess, then coat evenly with bread crumbs. Place the eggplant in a single layer on a lightly greased baking sheet. Bake, uncovered, for 15 to 20 minutes, or until the eggplant is crisp on the outside and tender inside. Place the eggplant slices on the sub rolls, top with marinara sauce, and serve immediately. Description: " breaded eggplant " Source: " Cooking with PETA " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 615 Calories; 6g Fat (9.4% calories from fat); 20g Protein; 118g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 1693mg Sodium. Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : Turn your kitchen into a New York deli with this zesty Italian sub. Molto buono! Nutr. Assoc. : 0 0 20075 0 0 4866 0 0 Quote Link to comment Share on other sites More sharing options...
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