Guest guest Posted March 17, 1999 Report Share Posted March 17, 1999 Susan in Seattle: You might want to try the eggless mayo from The Veg Way i my last post -- I've found some to be good and some awful. Also, have you tried Nayonnaise? It's available in HFS, and it's one we do like! * Exported from MasterCook Mac * Cream of Broccoli Soup Recipe By : The Vegetarian Way, Mark & Virginia Messina Serving Size : 8 Preparation Time :0:00 Categories : Vegan Vegetarian Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 medium onion -- coarsely chopped 4 medium potatoes -- coarsely diced 2 cups vegetable stock 1 teaspoon dried thyme 2 cups soy milk 3 tablespoons white flour 2 stalks broccoli -- cut large chunks salt and pepper -- to taste Saute the onion in the olive oil for 2 minutes. Add the potatoes, stock, and thyme. Allow the mixture to simmer until the potatoes are tender, about 20minutes. Blend the soymilk and flour in a blender. Add the broccoli in several additions and process until it is minced. Pour the broccoli-soymilk mixture into the potatoes and onions. Bring the soup to a boil. Immediately lower the heat and simmer for 10minutes. Add salt and pepper and more thyme to taste. Formatted and posted by Ellen C. <ellen - - - - - - - - - - - - - - - - - - Per serving: 237 Calories; 4g Fat (13% calories from fat); 8g Protein; 45g Carbohydrate; 1mg Cholesterol; 438mg Sodium Food Exchanges: 2 1/2 Starch/Bread; 1/2 Vegetable; 1/2 Fat _____ * Exported from MasterCook Mac * Creamy Curried Carrot Soup Recipe By : The Vegetarian Way, Mark & Virginia Messina Serving Size : 4 Preparation Time :0:00 Categories : Vegan Vegetarian Soups And Stews want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 carrots -- thinly sliced 2 cups vegetable stock 1 cup chopped onions 2 teaspoons curry powder 8 ounces soft silken tofu salt to taste Simmer everything, except the tofu, over medium heat for 20 minutes, or until the carrots are very tender. Use a hand blender, or transfer to a blender, and process until smooth. Add the tofu and blend until the soup is rich and creamy. Return the soup to a saucepan and heat. Formatted and posted by Ellen C. <ellen - - - - - - - - - - - - - - - - - - Per serving: 191 Calories; 5g Fat (23% calories from fat); 9g Protein; 29g Carbohydrate; 1mg Cholesterol; 870mg Sodium Food Exchanges: 1 Starch/Bread; 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat Nutr. Assoc. : 0 0 0 0 5290 0 _____ * Exported from MasterCook Mac * Potato and Spinach Puree Recipe By : The Vegetarian Way, Mark & Virginia Messina Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Vegan Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large potatoes -- Cut in large chunks 2 cloves garlic -- minced 2 teaspoons olive oil 1 lb fresh spinach - or other leafy greens - or 10 oz frozen spinach, thawed Simmer potatoes until they are very tender, about 20 minutes. Drain. Saute the garlic in the olive oil for 2 minutes. Add the spinach and saute until it is completely wilted and tender. Place the spinach and the potatoes in a food processor and blend to mix and puree completely. Serve immediately, or preheat oven to 400F, place mound of puree on cookie sheet, and bake for a few minutes until the tops are browned. Formatted and posted by Ellen C. <ellen - - - - - - - - - - - - - - - - - - Per serving: 154 Calories; 1g Fat (8% calories from fat); 4g Protein; 33g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 2 Starch/Bread _____ * Exported from MasterCook Mac * Ranch Salad Dressing Recipe By : The Vegetarian Way, Mark & Virginia Messina Serving Size : 1 Preparation Time :0:00 Categories : Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup eggless mayonnaise -- see recipe 1 cup soy milk 1 tablespoon white vinegar 2 tablespoons green onion -- finely chopped 1/4 teaspoon onion powder 2 teaspoons fresh parsley -- minced 14 teaspoons paprika 1/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon cayenne Shake all ingredients together to blend well. Makes 2 cups. Formatted and posted by Ellen C. <ellen - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 175 Calories; 9g Fat (35% calories from fat); 11g Protein; 24g Carbohydrate; 0mg Cholesterol; 576mg Sodium Food Exchanges: 1 Starch/Bread; 1 Lean Meat; 1 Fat; 1/2 Other Carbohydrates _____ -- Ellen C. ellen Quote Link to comment Share on other sites More sharing options...
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