Guest guest Posted April 14, 1999 Report Share Posted April 14, 1999 I hope I didn't already send this this morning. If so, oh well...good recipes anyway. Here are my recipes from September 1996 Vegetarian Times: * Exported from MasterCook * Garden of Eden Quinoa Pilaf Recipe By : September 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Grains Vegetable Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons corn oil 2 cups quinoa 1/2 teaspoon cinnamon 1/4 teaspoon ground cardamom 1/2 cup pine nuts -- or slivered almonds 1/2 cup carrots -- diced 1 cup shelled peas -- OR 1 cup frozen peas -- thawed salt -- to taste 3 1/2 cups hot water In heavy, shallow casserole or deep skillet, toast quinoa in oil over low heat until light golden brown. Add cinnamon and cardamom. Stir and continue toasting for 1-2 minutes. Add remaining ingredients except for water; stir for 1 minute. Add water and bring to a boil, stirring two to three times; reduce to a simmer. Cover; allow to steam until all water is absorbed and quinoa looks fluffy, about 20 minutes. Makes 6 servings, 14 grams of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cafe Latte Recipe By : September 1996 Vegetarian Times Serving Size : 1 Preparation Time :0:00 Categories : Hot Drinks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons ground espresso-blend coffee 6 ounces hot water -- 200 degrees 6 ounces milk -- or milk substitute Brew coffee according to coffeemaker's instructions. Steam or scald milk, soymilk or nondairy creamer according to method of choice.* Pour milk into large mug or French coffee " bowl. " Add coffee; top with milk cap. Makes 1 large serving or two smaller servings. 6 grams of fat per cup. Variation: add a shot of flavored syrup or an extract such as vanilla, orange or chocolate; 1/4 teaspoon ground cinnamon, nutmeg or ginger; 1/8 teaspoon fresh lemon or orange zest; or 1 ground clove. For adult entertainment, add a drop or two of anise-flavored liqeur, brandy or rum. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chai Masala Recipe By : September 1996 Vegetarian Times Serving Size : 2 Preparation Time :0:00 Categories : Hot Drinks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons loose tea -- or bags to make 2 cups tea 14 ounces hot water 1 teaspoon spice mix -- see below 6 ounces milk -- soymilk, or nondairy creamer 1 Tablespoon honey -- or brown sugar Combine tea and water; allow to steep off heat for at least 10 minutes. For straonger, darker tea, heat tea and water over low heat until desired strength is reached. Steam or scald milk, soymilk or nondairy creamer according to method of choice. Combine steeped tea, steamed or scalded milk, soymilk or nondairy creamer, and spice mix in small saucepan. Heat over low heat until chai is hot, about 1 minute. Add honey or brown sugar. Stir. Serve immediately or refrigerate and serve chilled, over ice. Serves 2 as a hot beverage or 3 over ice. 6 grams fat per serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chai Spice Mix Recipe By : September 1996 Vegetarian Times Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons ground ginger 2 Tablespoons ground cinnamon 2 Tablespoons ground cardamom Mix together in small bowl. Your spice mixture will have the best flavor if you grind your own spices using a mortar and pestle or coffee grinder. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant and Garlic Slather Recipe By : September 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eggplant -- about 1-1/2 pounds 1 head garlic 2 tablespoons olive oil -- divided 1 lemon -- juiced plus zest 1/4 cup chopped parsley 1 tablespoon plain yogurt salt and pepper Preheat oven to 350 degrees. With sharp knife, cut several slits in eggplant. Place on sheet of aluminum foil in broiler pan. Cut off top 1/3 of garlic head to expose tops of cloves. Remove any layers of loose, papery skin. Place garlic in a small ovenproof dish and drizzle with 1 tbsp. oil (or wrap in aluminum foil). Set garlic in broiler pan with eggplant; bake until eggplant wrinkles and begins to collapse, about 1 hour. Remove from oven. Slice open eggplant and scrape pulp into bowl of food processor. Squeeze garlic pulp into processor bowl. Add remaining oil, lemon juice and zest, parsley, yogurt, salt and pepper. Process until mixture is chunky, just a few pulses. Alternatively, chop eggplant pulp with knife and mix with other ingredients. Refrigerate a few hours to allow flavors to blend. Makes about 2 cups, 1 gram of fat per tablespoon. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Appetizer Plate Recipe By : Cafe Flora Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic 1 cup white beans -- Navy or Cannellini 1 bay leaf 1 sprig fresh thyme 1 sprig fresh rosemary 2 cups vegetable stock 1 lemon -- juiced 1/4 cup olive oil salt and pepper fresh rosemary -- chopped fresh thyme -- chopped 1 log goat cheese -- sliced in 1/4 " round 1/4 cup garlic -- chopped 1/2 cup extra-virgin olive oil salt and pepper 1 baguette olive oil 1 clove whole garlic -- lightly crushed For puree, preheat oven to 400 degrees. Remove most of the outer papery skin of head of garlic. Rub garlic with oil; wrap in aluminum foil. Bake until tender, about 40 minutes. Remove from oven; let cool. Cut 1/3 off the top of garlic; squeeze out garlic pulp. Cover and set aside. Place beans in heavy pot with bay leaf, thyme, rosemary, and stock. Bring to a boil.; reduce heat to medium and cook until beans are tender but not mushy, about 40 minutes. Remove from heat; discard herbs, reserving cooking liquid. Place beans in food processor. Add garlic pulp and lemon juice. With processor running, slowly drizzle in oil. Add salt and pepper. Add rosemary and thyme if using. use some cooking liquid to thin puree, if needed. Cheese: Spread cheese out in shallow bowl or deep plate. Sprinkle with garlic. Pour oil over cheese and garlic; then sprinkle with salt and pepper. Cover with plastic wrpa or lid and marinate in refrigerator for at least 2 hours. Bring to room temperature before serving. Crostini: Preheat oven to 375 degrees. Slice baguette diagonally about 1/4 inch thick. Brush each slice with oil and rub lightly with garlic. Place in single layer on baking sheet; bake until golden brown, but not hard, turning once. To assemble, arrange puree, cheese and crostini with optional ingredients such as peppers, eggplant, olives, tomato slices on large serving platter. 1 gram of fat per tablespoon of puree, 4 grams of fat per cheese slice and 2 grams of fat total per crostini. | - - - - - - - - - - - - - - - - - - NOTES : September 1996 Vegetarian Times Magazine. * Exported from MasterCook * Oaxaca Tacos Recipe By : Cafe Flora Serving Size : 5 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup grated cheddar cheese -- grated 1/2 cup smoked mozzarella -- grated 1/2 tablespoon ground chipotle chilies 10 corn tortillas 2 tablespoons vegetable oil 1 1/2 cups mashed potatoes -- cold 3/4 cup anaheim chilies -- roasted & diced Preheat oven to 425 degrees. In bowl, toss cheeses with chipotle chiles. Set aside. Brush tortillas with oil on both sides and lay out on work surface. Divide potatoes evenly among tortillas. Flatten potatoes slightly with hands or fork on center of tortillas. Sprinkle with cheese mixture and mild chiles down middle of potatoes. Gently roll tortillas around filling until tortillas overlap. Secure with toothpicks and place seam side down in baking pan. Bake, until filling is hot and cheese has begun to melt, about 15 minutes. Makes 5 servings. 15 grams of fat per 2 tortillas. | - - - - - - - - - - - - - - - - - - NOTES : September 1996 Vegetarian Times Magazine. * Exported from MasterCook * Shiitake Pot Pie with Polenta Crust Recipe By : September 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ounce dried porcini mushrooms 3/4 cup hot water 2 pounds new potatoes -- cubed 1 tablepsoon olive oil 1/2 teaspoon olive oil 1 medium onion -- diced 4 cloves garlic -- crushed 1 pound shiitake mushrooms -- stems removed and sliced 1 teaspoon dried thyme 1/8 teaspoon ground cayenne 1 1/2 tablespoons flour 1 cup peas 3 cups water 3/4 cup polenta -- or yellow cornmeal 1/4 teaspoon salt Soak porcinis in hot water for at least an hour. Remove mushrooms from water and, depending on their quality, either discard or reserve for another use. Strain soaking water through cheesecloth, fine sieve or coffee filter. Set aside. Preheat oven to 425 degrees. Lightly oil roasting pan large enough to hold potatoes in one layer. Roast potatoes, stirring once or twice to prevent sticking and to brown evenly, until tender, about 35 minutes. While potatoes are roasting, heat 1/2 teaspoon of oil in nonstick skillet. Add onions and garlic; saute until the onions are soft. Add fresh mushrooms, thyme and cayenne; cook until mushrooms soften and shrink to about half their original size, about 15 minutes. In separate skillet, heat remaining oil. Make a roux by adding flour and stirring until flour begins to brown. Add porcini water and mushroom mixture to the roux; cook until liquid reduces by about a third, about 5 minutes. Remove potatoes from oven; reduce oven temperature to 350 degrees. Combine mushroom mixture, potatoes and peas in 9x9 inch lightly oiled baking pan. Set aside. For crust, bring water and salt to rolling boil. Add polenta slowly, stirring constantly. Turn heat down to medium; stir constantly until mixture thickens and begins to pull away from sides of the pot, about 10 minutes. Spread polenta over potato and mushroom mixture; bake about 15 minutes. Remove from oven; let sit 15 minutes before cutting. Makes 4-6 servings of about 1 cup each. 5 grams of fat per serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Risotto with Mushrooms and Peas Recipe By : September 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Vegetable Entrees Rice Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups water 1 ounce dried porcini mushrooms 1/2 teaspoon salt 1 Tablespoon olive oil 3 shallots -- chopped 2 cloves garlic -- finely chopped 1 cup Arborio rice 1/2 cup dry white wine 1/2 cup sauteed mushrooms 1/2 teaspoon dried thyme 1 cup freshly shelled peas -- or frozen Bring water to a boil, pour over dried porcini mushrooms. Let soak for 1/2 hour. Run your fingers through mushrooms in their liquid, feeling for grit and encouraging it to fall to bottom. Remove mushrooms from liquid and set aside, reserving liquid. Strain mushroom liquid through cheesecloth, fine sieve or coffee filter into small saucepan. Add salt; heat to a simmer. Heat oil in heavy bottomed nonstick skillet over medium-low heat. Add shallots and garlic and cook, stirring constantly, until soft, about 2 minutes. Add rice, saute another minute or two, stirring constantly. Add wine, stir gently until absorbed. Add simmering mushroom broth about 1/2 cup at a time, stirring until each addition is absorbed. While stirring, test dried mushrooms for palatability, and if they taste good, chop or tear them into bite-size pieces. Add to rice during last 5 minutes of cooking. Continue cooking, stirring, and adding broth until rice is al dente, about 20 minutes. Meanwhile, prepare sauteed mushrooms adding thyme or reheat in a skillet if you've prepared them in advance. Add peas to fresh mushroom mixture; cook about 3 minutes. Remove from stove and combine rice with mushroom-pea mixture. Makes 6 main-dish servings.6 grams of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shiitake & White Bean Casserole Recipe By : September 1996 Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Beans Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup dry white beans 2 tablespoons oregano 1 bay leaf 1 teaspoon olive oil 2 large onions -- diced 5 cloves garlic -- crushed 3/4 pound shiitake mushrooms -- sliced 1 large eggplant -- cut into 1/2 " cubes 1 28 oz can crushed tomatoes Preheat oven to 350 degrees. Soak beans 6 hours or overnight. Drain beans. Cover with fresh water and simmer with oregano and bay leaf until soft, about 1 hour. While beans cook, heat oil in large nonstick skillet. Add onions and garlic; saute until soft, about 5 minutes. Add shiitakes and eggplant; saute until slightly softened. Add tomatoes; simmer until eggplant is tender, about 20 minutes. Combine beans and mushroom-eggplant mixture in ovenproof casserole with lid. Bake, covered, until hot and bubbly, about 40 minutes. Makes 6-8 servings of about 1 cup each, 2 grams of fat per serving. | - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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