Guest guest Posted April 12, 1999 Report Share Posted April 12, 1999 Here are the recipes I have from May 1996 issue of Vegetarian Times: * Exported from MasterCook * Couscous with Asparagus and Mushrooms Recipe By : Vegetarian Times, May 1996 Serving Size : 6 Preparation Time :0:00 Categories : Grains Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vegetable broth 2 tablespoons olive oil 1 1/4 cups whole wheat couscous 1 tablespoon canola oil 1/2 medium onion -- finely chopped 1/2 pound asparagus -- coarsely chopped 1 cup mushrooms -- sliced 1 teaspoon Herbes de Provence salt and pepper -- to taste In a medium saucepan, bring broth and olive oil to a boil. Add couscous, cover and remove from heat Let stand 5 minutes. Heat canola oil in medium frying pan over medium-high heat; cook onion 3-4 minutes, stirring occasionally, until soft. Add asparagus and mushrooms; cook until asparagus is crisp-tender, 3-4 minutes. Season with herbs, salt and pepper. Transfer couscous to serving bowl, add cooked vegetables and fluff with a fork. Serve immediately. 5g fat per serving. | - - - - - - - - - - - - - - - - - - NOTES : Makes 6 servings * Exported from MasterCook * Eggplant with Sesame Sauce Recipe By : Vegetarian Times, May 1996 Serving Size : 6 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant -- peel, slice 1/4 " rd 1 tablespoon canola oil 2 cloves garlic -- minced 2 teaspoons ginger -- minced 1 tablespoon sugar 2 tablespoons tamari sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 tablespoon sesame seeds -- lightly toasted Place eggplant in single kable bamboo or metal steamer. Steam until tender and cooked through, about 10-15 minutes. Sesame sauce: Heat ol over medium-low heat; saute garlic and ginger until soft but not brown, about 3 minutes. Set aside. In small bowl, mix sugar, tamari and vinegar; stir until sugar is dissolved. Add sesame oil. reserved garlic mixture and sesame seeds. Spoon over eggplant, tossing lightly to mix. 1g protein, 4g fat. | - - - - - - - - - - - - - - - - - - NOTES : Makes 4-6 servings * Exported from MasterCook * Low Fat Vegetable Enchiladas Recipe By : Vegetarian Times, May 1996 Serving Size : 8 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable broth 1 cup canned mild green chiles -- diced 1 cup onion -- chopped 4 1/2 cups frozen vegetable mixture 2 teaspoons ground coriander seed 1 teaspoon ground cumin seed 15 ounces mexican-style stewed tomatoes 1/2 teaspoon black pepper 1/2 teaspoon salt -- to taste 1 cup fat free cheddar cheese -- shredded 2 cups low fat farmer cheese -- grated 2 cups bottled salsa 8 corn tortillas 1 cup sour cream -- low fat 1/2 cup cilantro -- chopped Preheat oven to 400 degrees. Lightly oil a large casserole dish. In 10 " skillet over medium-high heat, heat broth or wine to boiling. Add chilies, vegetables, coriander and cumin. Cook, stirring, until vegetables are tender, about 2 minutes. Remove from heat. Stir in tomatoes, salt, pepper, and cheeses. Place 1 cup salsa in bottom of baking dish. Dip each tortilla in remaining salsa to coat both sides; place 1/8 of filling into each tortilla and roll. Place enchiladas seam-side down in baking dish; cover with remaining salsa. Bake until hot and bubbly, about 15 minutes. Top with sour cream and cilantro. | - - - - - - - - - - - - - - - - - - NOTES : Makes 8 servings each of 1 enchilada with rice and beans side dish. 14 grams protein, 5g fat. * Exported from MasterCook * Mild Curry Sauce Recipe By : Vegetarian Times, May 1996 Serving Size : 8 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1/2 cup yellow onion -- diced 1 clove garlic -- minced 1/2 tablespoon mild curry powder 1 teaspoon salt 1/4 teaspoon white pepper 1 pinch cayenne pepper 4 tablespoons cornstarch 2 cups skim milk 1/2 teaspoon coconut extract Heat oil in saucepan. Add onion and garlic; cook, stirring, over medium heat until translucent but not brown. Add curry powder, salt, white pepper and cayenne. Cook, stirring, 1 minute. Dissolve cornstarch in 1/4 cup milk or soymilk. Add remainder of milk or soymilk and coconut extract to pan. Add cornstarch mixture. Cook over medium heat, stirring, until sauce thickens. After sauce thickens, cook 3 more minutes. 1 gram fat per 2 tablespoons. | - - - - - - - - - - - - - - - - - - NOTES : Makes 2 cups * Exported from MasterCook * Mushroom Sui Mei with Piquant Dipping Sauce Recipe By : Vegetarian Times, May 1996 Serving Size : 48 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce bean thread noodles 1/2 pound white mushrooms with stems -- trimmed and minced 2 scallions -- trimmed and minced 1 tablespoon cilantro leaves -- minced 1 tablespoon tamari sauce 1 teaspoon sesame oil 1 teaspoon ginger -- finely grated 1 package wonton wrappers Place bean thread noodles in bowl, cover with boiling water and soak 5 minutes. Drain well, then snip with scissors into 1/4 " lengths. Place in bowl. Add mushrooms to bowl; toss to mix. Add all remaining ingredients except wonton wrappers, mixing well. If not using round wrappers, cut rounds of each wonton wrapper with biscuit cutter. Holding wrapper in palm of hand, place 1 rounded teaspoon filling in center. Gather up edges, pleat and pinch with other hand, leaving top open. Repeat. Lightly oil bottom of each tier of stackable 9 " bamboo steamer. Place dumplings on first tier without touching. Repeat with second tier. Cover, set on adapter ring over pot and steam over high heat about 10 minutes. Wrapper should be completely cooked and filling should be cooked through and hot in the middle. Repeat process with second batch. Serve with soy dipping sauce. 1g fat per dumpling. | - - - - - - - - - - - - - - - - - - NOTES : Makes 3-4 dozen dumplings * Exported from MasterCook * Vegetarian Tandoori Kebabs Recipe By : Vegetarian Times, May 1996 Serving Size : 8 Preparation Time :0:00 Categories : Tofu Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound extra-firm tofu -- drained 1 1/2 cups water 1/4 cup tamari sauce 3 tablespoons nutritional yeast 2 teaspoons dried crumbled sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1/2 teaspoon garlic powder 1 cup yogurt -- plain low-fat 2 tablespoons lemon juice 2 medium onions -- diced 4 large cloves garlic -- crushed 2 tablespoons ginger -- grated 2 teaspoons turmeric 1 teaspoon curry powder 1 teaspoon chili powder 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon nutmeg 1/2 teaspoon paprika 32 button mushroom caps 8 bamboo skewers -- soak in water 5 min 8 pita breads -- warmed 6 cups long grain white rice chutney yogurt Cut tofu into 48 equal sized cubes. Mix together all ingredients in marinade (ingredients 2-9). Marinate tofu at least 48 hours in refrigerator (tofu can remain covered and refrigerated in marinade for up to 1-1/2 weeks). Mix all ingredients for masala (ingredients 10-21)in a shallow container or dish. Remove marinated tofu cubes from refrigerator; mix with masala sauce, making sure cubes are covered. Cover and store cubes in refrigerator several hours, or up to several days, shaking or stirring occasionally. Light barbecue, hibachi, indoor grill or oven broiler. Thread tofu cubes and mushroom caps alternately on skewers, using 6 cubes and 4 caps per skewer. Broil, grill or barbecue about 3 inches from the heat source, turning and basting with masala sauce until slightly charred on all sides, 10-15 minutes. To serve: Place each skewer along middle of flatbread. Grasp bread around skewer with hand; pull skewer out with other hand, leaving tofu and mushrooms in bread. Skewer also can be placed on mound of rice. Serve with other accompaniments (and lots of napkins!) Remaining masala sauce can be heated gently and served on side. makes 8 skewers (4 servings). 4g fat, 19g protein. | - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 12, 1999 Report Share Posted April 12, 1999 Risa: Thanks a bunch for sharing these! We (well, Kathleen, who shares them with us) have been trying to collect up all the Veg Times recipes we can. Now -- if we can just get Sierra to do an *all vegetarian* version of MasterCook -- they can hire Kathleen to get the Veg Times recipes done! Yay!! I have actually written to Sierra to suggest this. Not about hiring Kathleen, but about doing a veg version of MC. Laugh if you want to -- but I even went through my entire ingredient list and deleted all the meat items from it. ha ha! Thanks again. Karen P.S. ONElist was apparently down for a little bit. Anything posted earlier should start popping up. Quote Link to comment Share on other sites More sharing options...
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