Guest guest Posted April 13, 1999 Report Share Posted April 13, 1999 Here are some of the recipes (7 to be exact) from the June '96 issue of Vegetarian Times: * Exported from MasterCook * Red Beans and Rice Recipe By : June 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Beans Grains Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups dried kidney beans 6 cups water 1 bay leaf 2 tablespoons olive oil 2 teaspoons dried thyme 1 large onion -- peeled and diced 2 stalks celery -- peeled and diced 2 cloves garlic -- peeled and finely chopped 2 sun-dried tomatoes -- soaked & chopped 1 freshly roasted red bell pepper -- chopped 1/4 teaspoon hot pepper sauce 1 can whole tomatoes with juice -- (1 oz) roughly chopped (1 to 16) salt and pepper 1 bunch scallions -- trimmed & cut diag. in 1/2 " sl. 1 medium seeded red bell pepper -- cored and diced Rice: 2 cups long-grain brown rice 3 1/2 cups water 2 cloves garlic -- unpeeled & smashed 1 teaspoon thyme 1 bunch Italian flat-leaf parsley -- wash & finely chop Beans: In a large bowl, soak beans in water to cover 4 hours or preferably overnight. Pour off soaking water; rinse beans thoroughly. Place beans in 6 quart lidded casserole. Add water; bring to a boil over medium heat. Skim any impurities from top. Add bay leaf and continue cooking uncovered. Heat oil in med. saucepan over med. heat. Add thyme and onion; saute until slightly wilted, about 3 min. Add celery and garlic; cook 2 minutes more then add to beans. Add sun-dried tomatoes, roasted red pepper, and hot pepper sauce or red pepper flakes. Place lid slightly ajar on casserole; reduce heat to simmer. Cook 30 min. Add canned tomatoes with juice; cook with lid ajar until beans are soft, about 45 min (stir frequently to prevent burning and add small amount of water if necessary.) Rice: Preheat oven to 375 degrees. Rinse rice thoroughly; place in 4 qt. ovenproof lidded pot. Boil water separately and pour over rice. Add garlic and thyme. Cover; bake until water is absorbed and grains separate, about 45 minutes. Remove from cooking pot to serving dish. Add salt, pepper and parsley; mix thoroughly, removing garlic if desired. When beans are tender remove bay leaf; add salt and pepper to taste. Garnish with scallions and red bell pepper. Serve beans over rice. makes 6 servings. | - - - - - - - - - - - - - - - - - - NOTES : 7g fat total per serving. * Exported from MasterCook * Garlicky Pasta Greens Recipe By : June 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 large cloves garlic -- minced 1 seeded red bell pepper -- cored and thinly sliced 5 cups chard leaves -- stemmed and chopped 1/4 cup pesto sauce 1/2 cup nonfat yogurt In a 10 inch nonstick skillet, saute garlic, bell pepper and 1/2 cup water over medium heat until pepper is soft, about 5 min. (Do not let garlic brown.) Add chard leaves; cover and cook until leaves are tender, about 2 min. In small bowl, stir together pesto and yogurt. Add to vegetable mixture. Toss with cooked hot pasta of your choice if desired. Makes 6 cups. - - - - - - - - - - - - - - - - - - NOTES : 6 grams of fat total per cup serving. | * Exported from MasterCook * Wild Mushroom Fettucine Recipe By : Cafe Sunflower, Atlanta, GA Serving Size : 4 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mushroom Stock: 3 cups mushrooms -- roughly chopped 1 cup leeks -- washed and chopped 8 cloves garlic -- whole 5 sprigs thyme 5 bay leaves 6 tablespoons canola oil 1 tablespoon peppercorns -- prefer tricolored 1 bunch parsley 6 cups water Topping: 1/4 cup canola oil 4 cups mixed mushrooms -- chopped 1/2 cup sun-dried tomatoes -- soaked in 1 cup water 1 tablespoon garlic -- minced salt and pepper -- to taste 1 cup sun-dried tomato soaking water 1 pound dry fettucine -- cooked al dente Mushroom Stock: Place mushrooms, leeks, garlic, thyme, bay leaves, oil, peppercorns and parsley in large pot over med-hi heat; saute until ingredients start to brown. (Do not stir too often to allow ingredients to caramelize on bottom of pot.) When ingredients have browned and volume is reduced by half, add water. Bring to a slow boil. Reduce liquid by half. Strain stock and reserve. Makes about 3 cups. Topping: Heat oil in large saute pan over high heat; add mushrooms and cook rapidly for about 2 min (do not stir.) Add sun-dried tomatoes, garlic, salt and pepper. Cook, stirring, until mushrooms are almost tender, about 2 minutes. Add 1/2 cup stock and tomato soaking water. Continue cooking to reduce liquid, about 1-2 minutes. Add pasta; cook until liquid is absorbed and pasta browns, about 5 minutes. Serve immediately. Makes 4 servings. | - - - - - - - - - - - - - - - - - - NOTES : From Vegetarian Times, June 1996 Issue 18 grams of fat per serving. * Exported from MasterCook * Eggless Benedict Recipe By : Native Foods, Palm Springs, CA Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound soft tofu -- water-packed 1/4 cup lemon juice 1/4 cup mild olive oil 1/4 teaspoon salt 1 teaspoon mild olive oil 1 tablespoon onion -- minced 1 cup soymilk 1 1/2 tablespoons lemon juice 1 1/2 teaspoons tarragon -- dried 1/2 teaspoon salt 1/8 teaspoon turmeric 1 pinch white pepper 1 pinch cayenne pepper 1 1/2 tablespoons kudzu -- dissolved in 2 T. water 4 whole grain english muffins 8 slices vegetarian Canadian " bacon " 8 slices tomato minced parsley -- for garnish Preheat oven to 400 degrees. Remove tofu from water; let stand 10 minutes to drain. Meanwhile, whisk together lemon juice, oil and salt in a small bowl. Cut tofu into 8 slices. Arrange in baking dish; pour lemon juice mixture over tofu. Let marinate 15 minutes; drain excess marinade. Bake tofu 20 minutes (prepare hollandaise sauce while tofu bakes.) Hollandiase sauce: Heat oil in a saucepan over med-low heat; saute onion until soft and golden, about 3 minutes. Put onion in blender or food processor with 1/3 cup soymilk; puree until smooth, about 20 sec. Pour mixture back into pan. With wire whisk, mix in remaining soymilk, lemon juice, tarragon, salt, turmeric, white pepper and cayenne pepper. Stir over medium heat until almost boiling. Add dissolved kudzu; stir until thickened. Makes about 1 cup. Assembly: Split muffins, top with 'bacon.' heat in oven while tofu is baking. Top with tofu. Ladle on 1 tablespoon hollandaise, then 1 tomato slice and 1 more tablespoon hollandaise. Garnish with parsley. Makes 4 servings | - - - - - - - - - - - - - - - - - - NOTES : 9 grams of fat per serving with 2 tbsp. sauce. From June 1996 Vegetarian Times * Exported from MasterCook * Low Fat Pesto Recipe By : Vegetarian Times Complete Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh basil -- chopped 1 cup fresh Italian parsley -- chopped 1/4 cup bread crumbs -- toasted 2 tablespoons parmesan cheese -- grated 3 cloves garlic -- minced 3 tablespoons white miso 1/4 cup water -- or more Put all ingredients except water in blender or food processor; pulse until minced. With machine running, add water to desired consistency. Makes about 1 cup, 1 gram fat per tablespoon. Variation: replace cheese with 2 tablespoons toasted walnuts or pine nuts. | - - - - - - - - - - - - - - - - - - NOTES : From June 1996 Vegetarian Times. * Exported from MasterCook * Moroccan Tea Recipe By : June 1996 Vegetarian Times Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small bunch fresh mint -- including stems 1/4 cup sugar -- or Sucanat 1 cinnamon stick 2 bags green tea -- or 2 tbsp. 4 cups boiling water mint leaves -- for garnish Rinse tea pot with boiling water; discard water. Add mint, sugar, cinnamon stick, and tea bags or loose tea to pot. Cover with boiling water. Cover pot; steep at least 5 minutes. Pour small amount of tea into cup; pour tea from cup back into teapot. Repeat 3 times to blend ingredients. Pour into teacups; garnish each cup with mint leaf. Makes 4 cups. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Pepper Harissa Sauce Recipe By : June 1996 Vegetarian Times Serving Size : 24 Preparation Time :0:00 Categories : Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red bell peppers -- seeded and quartered 3 shallots -- quartered 4 cloves garlic -- peeled 3 tablespoons olive oil -- extra-virgin 6 dried red chili peppers -- soaked in 1 cup hot water 2 tablespoons lemon juice salt -- to taste Saute bell peppers, shallots and garlic in 1 tablespoon oil over med-low heat until soft, about 10 min. Set aside. Add chili peppers and soaking liquid to blender or food processor; process 30 seconds. Strain through fine-meshed sieve, reserving liquid and discarding chili debris. Add red bell pepper mixture and chili pepper liquid to blender or food processor; process to slightly chunky consistency. Strain once more, discarding liquid. Spoon sauce into serving bowl or covered jar; stir in remaining oil, lemon juice and salt. Serve immediately. If reserving for later use, layer top of jar with a little additional oil and cover tightly. Store in refrigerator up to 2 weeks. Makes about 2 cups, 1 gram of fat per tablespoon. | - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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