Guest guest Posted March 12, 1999 Report Share Posted March 12, 1999 * Exported from MasterCook * Noodles Diablo Recipe By : Vegetarian Times Magazine, May 1998, page 102 Serving Size : 2 Preparation Time :0:00 Categories : Soyfoods Vegetables Pasta & Pasta Sauces Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon olive oil 1/2 tablespoon toasted sesame oil 1 tablespoon minced garlic 1/2 tablespoon grated fresh gingerroot 3 tablespoons dry Chinese black beans 1 pound Chinese red chile paste 1/4 cup diced tomatoes 1 cup cubed extra-firm smoked tofu 1 cup chopped mixed greens (such as red chard, beet greens, spinach) 1/4 cup dry white wine 1 cup trimmed broccoli florets 2 cups cooked udon noodles Blanched bean sprouts for garnish Sesame seeds for garnish 2 SERVINGS VEGAN Heat large skillet until hot. Add both oils and swirl to coat pan. Add garlic, ginger, chile paste and black beans. Cook 1 minute over high heat. Add wine and stir to remove brown bits off pan (deglaze). Add tomatoes and tofu and stir-fry 30 seconds. Add greens, stir-fry 1 minute. Add broccoli, stir-fry 1 minute. Add udon noodles and cook, tossing often just until heated through. Transfer to serving bowl and garnish with bean sprouts and sesame seeds. PER SERVING: 275 CAL.; 17G PROT.; 11G TOTAL FAT (1G SAT. FAT); 32G CARB.; 0 CHOL.; 397MG SOD.;5G FIBER. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Chili Mac Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1 1/2 cups onion -- finely chopped 1 1/3 cups green pepper -- finely chopped 2 cloves garlic -- minced 1 tablespoon chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon dried crushed red pepper 1 28 oz. can crushed tomatoes w/puree, undrained 1/2 pound firm tofu -- drained & crumbled 2 15 oz.cans red kidney beans -- drained 7 ounces wagon wheel pasta -- uncooked 1/4 cup plus 3 tbsp. light Cheddar cheese (optiona -- shredded Coat a Dutch oven with cooking spray and place over med-hi heat until hot. Add onion, green pepper, and garlic and saute vegetable mixture until tender. Add chili powder, cumin, garlic powder, and crushed red pepper; saute 1 minute, stirring constantly. Stir in tomatoes and tofu. Bring mixture to a boil, reduce heat, and simmer, uncovered, 15 minutes. Add kidney beans and cook an additional 10 minutes or until bean mixture is thoroughly heated. Cook pasta according to package directions and drain. To serve, place 1/2 cup pasta in each of 7 individual serving bowls and spoon 1 cup of chili mixture over pasta. Top each serving with 1 tbsp. cheese. - - - - - - - - - - - - - - - - - - NOTES : Shortcut: Instead of the chili ingredients listed, used canned chili, tofu, and pasta. * Exported from MasterCook * Spicy Fried Tofu With Basil Recipe By : Vegetarian Times, January 1999, page 55 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Tofu Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 4 cloves garlic -- minced 2 small fresh red or green chile peppers seeded and minced 1 pound extra-firm tofu drained and cut into 1-inch cubes 1 tablespoon tamari or soy sauce 1 teaspoon sugar 1/2 pound fresh green beans trimmed and cut into 1/2-inch lengths 1/2 cup chopped fresh basil 6 SERVINGS DAIRY~FREE This stir-fry dish uses just a few ingredients, but the flavor is wonderfully complex. The Thai Lemon Grass and Chile Soup and the Bangkok Noodles make tasty accompaniments. (See separage recipes.) Heat wok or large deep skillet over high heat. Add oil and when hot, add garlic and chilies and stir-fry 2 to 3 minutes. Add tofu and stir-fry until tofu is heated through, about 2 minutes. Add soy sauce and sugar and mix well. Add beans and cook just until bright green, 1 to 2 minutes more. Add basil and mix thoroughly. Transfer to warm platter and serve hot. Per serving: 148 cal.; 13g prot.; 9g total fat (1g sat. Fat); 7g carb.; 0 chol.; 148mg sod.; 1g fiber Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Mushroom Lasagna Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Main Dishes Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Firm tofu 1 t Salt 4 tb Lemon juice 2 tb Vegetable oil 2 1/2 tb Tahini 1 tb Light miso 1 1/2 tb Olive oil 1 lg Onion, chopped 2 lg Garlic cloves, pressed Black pepper to taste 1 t Nutmeg 2 ts Tarragon 2 ts Dill 8 oz Mushrooms 8 oz Spinach 1/2 c Fresh parsley 4 tb Breadcrumbs, toasted 1/2 c Walnuts 4 c Tomato sauce 9 ea Lasagna noodles, al dente Blend tofu in processor. Add salt, lemon juice, vegetable oil, tahini & miso. Blend till thoroughly smooth. Set aside. Heat olive oil. Add onion & saute till translucent. Add garlic, pepper, nutmeg, tarragon, dill & mushrooms. Saute for several minutes. Stir in chopped spinach & parsley. Saute very briefly. Remove from heat. Add the saute to tofu mixture. Blend briefly. Be sure to maintain the texture. Pre-heat oven to 350F. Lightly oil the bottom & sides of a baking dish. Add 2 to 3 tb of breadcrumbs & ensure that the dish is evenly coated. Sprinkle 1/3 of walnuts on bottom of dish, followed by 1/4 of the tomato sauce. Lay 3 noodles on top of the sauce & evenly spread half the tofu mixture on the noodles. Repeat a second layer. Then top with remaining walnuts, noodles & sauce. Sprinkle the rest of the breadcrumbs on top, Cover & bake for 30 minutes. Uncover & bake another 10 minutes. Cool for 20 to 30 minutes before slicing. Source Unknown - - - - - - - - - - - - - - - - - - * Exported from MasterCook * STUFFED MANICOTTI Recipe By : Judy Talbott in Reversing Heart Disease (Ornish) Serving Size : 4 Preparation Time :1:00 Categories : Main Dishes Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces manicotti noodles 16 ounces tofu -- soft 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 teaspoon fresh basil -- minced 2 teaspoons garlic -- minced 1/2 cup Italian parsley -- minced 1/4 teaspoon white pepper salt 3 cups marinara sauce Preheat the oven to 375 degreesF. Cook the pasta for 5 minutes in boiling water, rinse in cold water, and set aside, making sure that the manicotti are not stacked or overlapping. In a large bowl mix the tofu, oregano, thyme, basil, garlic, parsley, and white pepper. Add salt to taste. Suff the manicotti noodles with the filling and place into a shallow 8 " X 8 " nonstick baking dish. Pour the Marinara Sauce over the manicotti and bake for 30 minues, or until the sauce is bubbling. Garnish with fresh herbs and serve. - - - - - - - - - - - - - - - - - - NOTES : Garnish with Fresh Basil or Italian Parsley Quote Link to comment Share on other sites More sharing options...
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