Guest guest Posted April 12, 1999 Report Share Posted April 12, 1999 Here is the start of the recipes for you - starting with April 1996. I did not input all the recipes, unfortunately, only the ones I knew I would use. Sorry about that. * Exported from MasterCook * Asparagus Fettucine Toss Recipe By : April 1996 Vegetarian Times Serving Size : 4 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces uncooked green fettucine 4 ounces uncooked regular fettucine 2 tablespoons olive oil 4 tablespoons balsamic vinegar 8 ounces asparagus -- trim & cut in 2 " pc 1 sweet onion -- very thinly sliced 1 medium ripe avocado -- cut in 1/4 " cubes 1/2 red pepper -- stemmed and diced salt and pepper -- to taste 2 tablespoons parmesan cheese -- grated Boil lightly salted water in a large pan; cook fettucine until al dente, 8-9 minutes. Drain, rinse under cold water and drain again. Transfer to serving bowl; toss with oil and vinegar. Set aside. Boil water in a medium saucepan; coko asparagus until barely tender, about 2-3 minutes. Drain. Toss asparagus with fettucine. Add onion and sprinkle with cubed avocado and red pepper. Add salt and pepper. Sprinkle with cheese if desired. Serve immediately. Makes 4 servings, 6g protein, 15g fat. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus Roll-Ups Recipe By : Vegetarian Times, April 1996 Serving Size : 16 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup mayonnaise -- low fat preferred 1 tablespoon sun-dried tomatoes -- chopped 3 scallions -- finely chopped 16 lettuce leaves -- washed and dried 32 large asparagus spears -- lightly cook & drain 16 sprigs dill weed edible flowers -- for garnish steamed scallion strips -- for garnish In a small bowl, mix mayonnaise, sun-dried tomatoes and chopped scallions. With a teaspoonn, spread a little mixture inside each lettuce leaf. Top with 2 asparagus spears. Add 1 sprig of dill weed and 1 edible flower if desired. Roll to form a " bouquet; " tie with scallion strip. Place on serving platter. Repeat until all ingredients are used. Chill until ready to use.Makes 16 roll-ups. | - - - - - - - - - - - - - - - - - - NOTES : 5g fat, 1g protein. * Exported from MasterCook * Asparagus Stir-Fry with Black Bean Sauce Recipe By : Vegetarian Times, April 1996 Serving Size : 4 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons mirin 1 tablespoon cornstarch 1/4 cup chinese black bean sauce 2 garlic cloves -- minced 3 slices ginger -- minced 1 tablespoon canola oil 1 cup vegetable broth 2 tablespoons soy sauce 1 1/2 pounds asparagus -- trim & cut in 2 " pc. 3 scallions -- cut into 2 " pieces 1 tablespoon slivered almonds red pepper flakes -- to taste In a small bow, mix mirin or wine with cornstarch until smooth; set aside. In another small bowl, mix black bean sauce with garlic and ginger; set aside. Heat oil in a large nonstick frypan over medium heat. Add black bean mixture; cook, stirring constantly until well blended, about 1 minute. Add broth and soy sauce; cook, stirring, about 1 minute. Increase heat to medium-high. Add asparagus and scallions; cook, stirring, until vegetables are crisp-tender, 3-4 minutes. Add additional broth or water if necessary to prevent sticking. With slotted spoon, transfer vegetables to serving platter. Reduce heat to medium. Add cornstarch mixture to pan; stir until sauce thickens, 1-2 minuites. Pour sauce over asparagus and sprinkle with almonds. Sprinkle with red pepper flakes if desired. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Farfalle with Creamy Cilantro Pesto Recipe By : Vegetarian Times, April 1996 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound farfalle pasta 1/4 cup cottage cheese -- low fat 2 tablespoons plain yogurt -- low fat 1/4 cup cilantro -- chopped 1/4 teaspoon salt 1 teaspoon olive oil 2 cloves garlic -- minced 1 pinch red pepper flakes 1 1/2 tablespoons parmesan cheese -- grated Cook pasta in boiling salted water until al dente. Meanwhile, combine cottage cheese, yogurt, cilantro and salt in a bowl of blender or small food processor; process 30 seconds. Heat oil in small skillet over medium heat; add garlic and cook until aromatic, about 1 minute. Add red pepper flakes; remove from heat. Drain pasta; toss with sauce and garlic in serving bowl. Sprinkle with parmesan cheese if desired. | - - - - - - - - - - - - - - - - - - NOTES : Makes 1 serving, 4g fat * Exported from MasterCook * Low-Fat Scrambled Tofu Recipe By : Vegetarian Times, April 1996 Serving Size : 4 Preparation Time :0:00 Categories : Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable broth 1 onion -- peeled and diced 1 tablespoon garlic -- minced 10 ounces firm tofu -- rinse/drain/crumble 1/2 small green bell pepper -- seeded and chopped 1/2 cup mushrooms -- sliced 1 1/2 tablespoons mustard -- chinese or dijon 2 tablespoons light miso 2 tablespoons water 2 teaspoons curry powder 1 teaspoon dry tarragon 1/2 teaspoon chili powder salt and pepper -- to taste 1/4 cup cheese -- grated low-fat 4 corn tortillas -- warmed salsa -- optional Heat broth or water ina large skillet over medium-high heat. Add onion and garlic; cook, stirring, until onion is translucent, 3-5 minutes. Add tofu, bell pepper and mushrooms; cook 5 minutes. Stir mustard, miso and water together in a small bowl; pour mixture over tofu in skillet. Stir in curry powder, tarragon, chili powder, salt and pepper. Continue cooking 8-10 minutes or until most of the liquid evaporates. Add cheese, if desired. Serve over corn tortillas with salsa if desired. Makes 4 servings. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame Vinaigrette Recipe By : Vegetarian Times, April 1996 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rice vinegar 1/2 cup tamari sauce -- low sodium 1 1/2 tablespoons sesame oil -- or more to taste 1 tablespoon toasted sesame oil| Combine all wet ingredients in small bowl -- whisk together. Garnish with sesame seeds. Variation: Add red pepper flakes to taste or a minced, seeded serrano pepper. 1g protein, 1g fat. Combine all wet ingredients in small bowl; whisk together. Garnish with sesame seeds. Variation: Add red pepper flakes to taste or a minced, seeded serrano pepper. | - - - - - - - - - - - - - - - - - - NOTES : Makes 1-1/4 cups 1g protein, 1g fat per serving * Exported from MasterCook * Southern-Style BBQ Soybeans Recipe By : Vegetarian Times, April 1996 Serving Size : 8 Preparation Time :0:00 Categories : Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons canola oil 3 medium onions -- chopped 1 15 oz can stewed tomatoes -- crushed w/fork 3 tablespoons tomato paste 2 cups water 1 tablespoon molasses 1/2 cup dark brown sugar -- packed 2 tablespoons soy sauce 1/2 teaspoon allspice 1 teaspoon salt 1/4 cup vinegar 4 cups cooked soybeans freshly ground pepper -- to taste Heat oil in large non-aluminum saucepan or soup kettle. Add onions; saute over low heat until soft. Add tomatoes, tomato paste, water, molasses, sugar, soy sauce, allspice, salt and vinegar. Simmer 5 minutes. Add soybeans; bring to a simmer, cover and cook until sauce has thickened and beans are very tender, about 1-1/2 hours. If mixture looks dry, add up to 1 cup additional water and cook another 10-15 minutes. Add pepper and adjust seasonings. Note: Alternatively, combine all ingredients in a covered casserole, bake 2 hours at 350 degrees. Uncover; bake 30 minutes more. Per serving 9g fat, 13g protein. | - - - - - - - - - - - - - - - - - - NOTES : Makes 8 servings * Exported from MasterCook * Soybean Cutlets Recipe By : Vegetarian Times, April 1996 Serving Size : 4 Preparation Time :0:00 Categories : Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup dried soybeans -- soaked overnight 1/2 cup water 1/2 cup pecans -- finely chopped 1 cup uncooked oatmeal 1 onion -- finely chopped 1 small stalk celery -- finely chopped 1 egg white 1/2 teaspoon salt 3 tablespoons soy sauce -- low-sodium 2 rounded Tbsp whole wheat pastry flour 2 tablespoons canola oil 2 cups water 2 tablespoons soy sauce -- or to taste freshly ground black pepper Preheat oven to 350 degrees. Drain soaked or canned beans, combine with water in blender and blend until pureed. Transfer mixture to mixing bowl. Add pecans, oatmeal, onion, celery, egg white or egg replacer, salt and soy sauce; mix well. Let stand 10 minutes to absorb liquids. Heat lightly oiled nonstick skillet over medium-high heat. Drop soybean mixture by 1/4 cupfuls into pan and flatten slightly. Brown on both sides. Transfer cutlets to baking dish, spoon gravy over and bake until heated through, 30-35 minutes. Serve with additional gravy. Gravy: In small heavy saucepan, roast flour over medium heat until it browns slightly and gives off a roasted aroma, about 5 minutes. Add oil; stir to blend. Cook, stirring constantly, over medium-low heat until thick and smooth, about 5 minutes. Add pepper to taste and additional salt if needed. | - - - - - - - - - - - - - - - - - - NOTES : Makes 4 cutlets and 2 cups gravy * Exported from MasterCook * Soybean Falafel Recipe By : Vegetarian Times, April 1996 Serving Size : 12 Preparation Time :0:00 Categories : Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups dried soybeans -- soaked overnight 3 cloves garlic -- crushed 1 small onion -- chopped 3 tablespoons parsley -- chopped 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon baking soda -- in 1/4 cup water 2 tablespoons egg replacer -- or potato starch 6 pita breads -- halved 4 tablespoons sesame sauce lettuce and tomato for garnish In food processor, grind soybeans, garlic, onion, parsley, coriander, cumin, salt, baking soda and egg replacer or potato starch. Process until smooth. Form mixture into slightly flattened 1-1/2 inch balls, either by hand or with a small ice cream scoop. Slide into lightly oiled large nonstick pan (do not crowd). Cook over medium-high heat until brown, about 3 minutes. Turn balls; cook another 3 minutes. Serve 2 balls in pita pocket half spread with 1/2 tablespoon sesame sauce. Garnish with lettuce and tomato. 1 serving w/ 1/2 tablespoon sauce is 2g fat. | - - - - - - - - - - - - - - - - - - NOTES : Makes 24 falafel balls, serves 12 * Exported from MasterCook * Tempeh Chili Recipe By : Vegetarian Times, April 1996 Serving Size : 8 Preparation Time :0:00 Categories : Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 2 medium onions -- diced 3 cloves garlic -- minced 28 ounces crushed tomatoes -- with juice 1 jalapeno pepper -- seeded and diced 2 teaspoons cumin 2 teaspoons chili powder 1/3 cup water 1 red bell pepper -- diced 1 green bell pepper -- diced 1 cup kidney beans -- cooked 12 ounces tempeh -- cubed 1/4 cup corn kernels -- frozen and thawed salt and pepper -- to taste 3 tablespoons fresh cilantro -- minced In large saucepan over medium heat, saute onions in oil until soft. Add garlic, cook 3 minutes more. Add tomatoes and juice, and jalapeno; simmer 10 minutes. Add cumin and chili; simmer 5 minutes more. Add water, bell peppers and beans; cover and cook 10 minutes, adding more water if necessary. Add tempeh, corn, salt and pepper. Simmer 15 minutes, stirring often. Garnish with cilantro if desired. 5g fat per serving. | - - - - - - - - - - - - - - - - - - NOTES : Makes 8 servings RisaG Quote Link to comment Share on other sites More sharing options...
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