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Summer Vegetable Stew

 

Recipe By :PCRM: physicians committee for responsible medicine

Serving Size : 10 Preparation Time :0:00

Categories : Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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

2 teaspoons olive oil

2 onions -- chopped

3 Japanese eggplant -- in 1/4-inch slices

1 green bell pepper -- diced

5 large garlic cloves -- minced

12 ounce water-packed roasted red peppers -- including liquid

3 small zucchini -- sliced

2 cups chopped fresh basil

15 ounce canned navy beans or cannelini beans -- (with liquid)

1/2 teaspoon salt

1/4 teaspoon black pepper

 

Heat the oil in a large skillet or pot. Add the onions and 1/4 cup of water.

Cook over medium-high heat, stirring often, until the onions are lightly

browned, about 5 minutes. Add the eggplant, bell pepper, and garlic, then cover

and cook for 5 minutes, stirring occasionally. Coarsely chop the roasted red

peppers, then add them with their liquid. Add the zucchini and basil, then cover

and cook over medium heat, stirring occasionally, for 3 minutes. Stir in the

navy or cannelini beans with their liquid, the salt, and pepper. Cover and cook

until the zucchini is just tender, about 3 minutes.

 

Per cup: 97 calories; 3.5 g protein; 18 g carbohydrate; 1g fat; 171 mg sodium

 

Source:

" Recipe of the Week (06/10/02) "

S(Archived):

" http://www.pcrm.org/health/Recipes/index.html "

Copyright:

" Turn off the Fat Genes by Neal Barnard, M.D "

Yield:

" 10 cups "

 

ORCCHIETTE WITHBUTTERNUT SQUASH

AND THYME

Makes 4 servings.

 

1 small butternut squash,

peeled, seeded and cut into

3/4-inch cubes

8 ounces orecchiette pasta

2 teaspoons vegetable oil

1 large leek, white part only, cut into halves lengthwise then sliced thinly

4 cloves garlic, thinly sliced

1 cup dry white wine

1/2 cup vegetable broth or 1 cup cooking water from squash

Salt and freshly ground black pepper, to taste

2 tablespoons extra-virgin olive oil

1 tablespoon fresh thyme, or 1 teaspoon dried thyme

 

Bring 3 quarts of salted water to a boil in a large stockpot. Add the squash

and cook until just tender, about 4 to 6 minutes. Drain (reserving 1 cup of

water if needed) and rinse lightly with cold water. Set aside. While the

squash cooks, bring 3 quarts of water to a boil in another stockpot. Add the

pasta and cook until just al dente, about 8 minutes.

Drain, rinse lightly with cool water and set aside.

 

Heat the vegetable oil in a large skillet over a medium-high flame. Add the

leek and garlic and saute until the leek is tender. If using dried thyme,

add to the pan.

Turn the heat to high and add the wine. Cook until the wine is reduced by

two-thirds. Add the vegetable stock or squash cooking water and cook until

the liquid is reduced by about one-fourth. Add the squash and reduce heat to

medium.

 

Season with salt and pepper to taste. Add the olive oil, thyme (if using

fresh) and orecchiette and mix well. Serve immediately or keep warm in a low

oven.

 

" Very Vegetarian " by Jannequin Bennett

 

 

 

 

 

 

STRAWBERRIES WITH BALSAMIC VINEGAR AND BLACK PEPPER

Serves 4

 

2 pints strawberries

2 tablespoons best-quality balsamic vinegar

1 teaspoon sugar

Freshly ground black pepper

 

In a medium mixing bowl, toss the strawberries, vinegar and sugar together

well. Divide among 4 martini glasses, drizzling all the vinegar over the

fruit. Grind fresh black pepper over each portion and serve.

 

" Mario Batali's Simple Italian Food "

 

 

POLYNESIAN BANANA SALAD

Serves 4

 

4 ripe bananas

1 cup coconut cream

2 tablespoons curry powder

1 cup softened raisins

4 teaspoons shredded coconut

 

Slice the bananas diagonally to get about 1/2-inch-thick slices. Whisk

together the coconut cream and curry powder. Add the bananas and raisins and

toss gently to coat. Transfer to a serving dish and garnish with shredded

coconut.

 

" The Everything Vegetarian Cookbook " by Jay Weinstein

 

 

Spiced Red Cabbage

Makes 6-8 servings

 

1/4 cup vegetable oil

2 lb. head red cabbage, cored and chopped

1 small onion, thinly sliced and separated into rings

1 small apple, cored and chopped

1/2 cup raisins

1/4 tsp. ground cloves

1/8 tsp. ground allspice

1 tbsp. white wine vinegar

2 tsp. sugar

1 tsp. salt

 

Heat oil in Dutch oven or large saucepan. Add nest 6 ingredients. Stir to

coat. Cover. Cook over moderate heat, stirring occasionally, about 1 hr., or

until cabbage is tender. Stir in remaining ingredients.

 

Great American Favorite Brand Name Cookbook Collector's Edition

 

 

Sweet 'n' Sour Cabbage

Makes 4 servings

 

1 can (11 oz.) Mandarin orange segments

8 cups shredded cabbage

1 med. onion, chopped

1 clove garlic, pressed

1 tbsp. vegetable oil

1/4 cup white wine vinegar

1 tsp. caraway seeds

1 tsp. salt

1 cup fresh pineapple chunks

 

Drain oranges, reserve 1/3 cup syrup. In large skillet, saute cabbage, onion

and garlic in oil until onion is soft. Stir in reserved syrup, vinegar,

caraway seeds and salt. Cover and simmer 10 min. Srir in pineapple and

oranges. Cover; cook 5 min. longer.

 

Great American Favorite Brand Name Cookbook Collector's Edition

 

 

 

Saltillo Zucchini

Makes 4 servings

 

1/2 cup chopped onion

1/4 cup sliced celery

2 tbsp. vegetable oil

3 1/2 cups cubed zucchini

1 med. tomato, chopped

1/4 tsp. garlic salt

1/2 tsp. seasoned pepper

1/4 tsp. dried oregano, crushed

 

In med. skillet, saute onion and celery in oil 5 min. Add remaining

ingredients. Bring to a boil; reduce heat and simmer, covered, 10 min.

 

Great American Favorite Brand Name Cookbook Collector's Edition