Soy Main Dishes 8

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* Exported from MasterCook *

 

Pasta Pilaf

 

Recipe By : http://soyfoods.com/SimplySoym 3/99

Serving Size : 10 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soyfoods

Vegetables Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 package silken tofu -- (10.5 oz)

1/2 cup water

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1 tablespoon dried parsley

3 cups cooked tiny pasta

(alphabets, orzo, etc.)

1/2 cup finely diced onion

 

Pur‚e the silken tofu, water, salt, pepper and garlic powder in a blender

until smooth. Add the Italian seasoning and dried parsley and whirl just

to mix.

 

Put the pasta and onion in a medium mixing bowl. Pour the tofu mixture

over it and stir to coat the pasta.

 

Put the pasta mixture into a large nonstick skillet and cook over medium

heat for 4 or 5 minutes, until the bottom of the pasta is starting to

brown. Stir with a spatula. Cook 4 or 5 minutes longer, stirring

frequently, until pasta pieces are golden and separate from each other.

Serve at once.

 

Yield: 5 cups (10 servings) Serving size: 1/2 cup

 

Per serving: 85 calories, 1 g total fat (0 g sat fat), 4 g pro, 14 g carb,

0.6 g fiber, 66 mg sodium, 0 mg cholesterol. Exchanges: 1 starch

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Pasta With Cream Sauce And Mushrooms

 

Recipe By : http://soyfoods.com/recipes 3/99

Serving Size : 4 Preparation Time :0:00

Categories : Soyfoods Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon olive oil

2 tablespoons chopped onions

2 cloves garlic -- minced

1 teaspoon oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 cup white wine

1 2/3 cups soymilk

1/4 cup margarine

1/2 teaspoon salt

1/2 teaspoon white pepper

1 bay leaf

1/4 cup flour

2 cups fresh vegetables* -- cut into small

cut into small pieces

1 pound pasta -- cooked

 

* (try broccoli, mushrooms, cauliflower, and zucchini)

 

In a large saucepan, heat the olive oil over low heat. Add the onion and

garlic, and saute until tender. Add the oregano, thyme, and rosemary, and

saute a few minutes more. Add the wine and bring to a boil.

 

Add the soymilk, margarine, salt, pepper-and bay leaf. Return the mixture

to a boil, stirring occasionally until the margarine melts. Add the flour

a tablespoon at a time, whisking after each addition to avoid lumps. Stir

until the mixture thickens, about 2 minutes.

 

Place the vegetables in a steamer or metal sieve over boiling water and

steam until just tender. To serve, toss the vegetables with the freshly

cooked pasta. Pour the sauce over the pasta and vegetables, and toss to

mix. Yield 4 servings.

 

Per serving: 631 calories, 19 grams protein, 19 grams fat, 94 grams

carbohydrate, 27% fat.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Spaghetti Western Pie

 

Recipe By : http://soyfoods.com/SimplySoy/ 3/99

Serving Size : 8 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Soyfoods

Vegetables Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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8 ounces spaghetti -- cooked

2 egg whites -- lightly beaten

16 ounces canned fat-free refried beans

1/2 cup chopped onion

1/2 cup chopped green pepper

1 package TSP based taco filling*

1 1/2 cups water

1/2 cup bottled salsa

4 ounces canned chopped mild green chilies -- (optional)

1/2 cup grated Mozzarella-style soy cheese -- (2 oz)

***OPTIONAL GARNISHES***

chopped tomato

shredded lettuce

salsa -- olives

 

This fun dish is only mildly spicy increase the heat by adding the optional

chilies, choosing a hot salsa, and using jalapeño soy cheese.

 

Preheat the oven to 350ø.

 

Coat a deep dish 10 " pie plate with nonstick spray. Combine the cooked

spaghetti with the egg and press onto the bottom and sides of the pie

plate. Spread the refried beans over the spaghetti on the bottom.

 

Heat the oil in a medium saucepan and saute the onion and green pepper over

moderate heat. Stir in the taco mix, water and salsa (and chilies, if

using). Bring to a boil, reduce heat to low, and cook about 10 minutes.

 

Spread the taco filling over the refried beans in the pie plate and bake at

350ø for 20 minutes. Remove from the oven and allow to stand for 5 minutes

before serving. To serve, cut pie into 8 wedges and top with the optional

garnishes, if desired.

 

*You may substitute 1 cup TSP rehydrated with 7/8 cup water and prepared

with 1 package taco seasoning mix (add additional water called for in

package instructions).

 

Yield: 8 servings Serving size: 1 wedge

 

Per serving: 230 calories, 2 g total fat (0.2 g sat fat), 16 g pro, 39 g

carb, 4.7 g fiber, 470 mg sodium, 0 mg cholesterol. Exchanges: 2-1/2

starch, 1/2 vegetable, 1 very lean meat

 

Converted by MC_Buster.

 

 

 

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