Guest guest Posted April 14, 1999 Report Share Posted April 14, 1999 Here are the recipes I have from Oct. 96 Veg Times: * Exported from MasterCook * Chili-Fried Green Tomatillos Recipe By : October 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Vegetable Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup yellow cornmeal 1/4 cup flour 1 1/2 tablespoons fresh basil -- minced 1 1/2 tablespoons grated parmesan cheese 1 teaspoon hot chili powder 1/2 teaspoon salt 1/2 teaspoon black pepper 2 eggs -- beaten 2 tablespoons water 6 tomatillos -- husked and thick sl. flour -- for dredging 1/4 cup olive oil -- divided In medium bowl, stir together cornmeal, flour, basil, cheese, chili powder, salt and pepper until well blended. In separate bowl, beat together eggs and water. Setting up assembly-line style, dust tomatillo slices lightly with flour, pass through the egg dip, then coat with cornmeal mixture, coating lightly but evenly. Heat griddle or saute pan over medium-high heat. Add just enough oil to prevent slices from sticking. Saute slices, reducing heat if necessary and adding oil as needed between batches. Cook until golden brown around edges, about 2 minutes. Turn and brown other side. Blot with paper towel before serving. Makes 6 servings of about 3 slices each. 5g of fat per serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Falafel Balls in Spicy Tomato Sauce Recipe By : October 1996, Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28 oz can crushed tomatoes 1 cup vegetable broth 1 small onion -- chopped 1 jalapeno chili -- seeded and minced 1 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/3 cups falafel mix 6 ounces soft tofu -- drained and mashed 1/2 cup water 1/2 cup chopped parsley -- plus for garnish 1 egg -- beaten 1 tablespoon vegetable oil For sauce: Combine first 6 ingredients in large, heavy pot; bring to a boil. Simmer uncovered for 15 minutes, stirring occasionally. For falafel balls: Preheat oven to 475 degrees. In medium bowl, mix falafel mix, tofu, water, parsley and egg with hands. Form into 1 " balls. Place on lightly oiled baking sheet; bake for 8-10 minutes. Do not overcook or falafel will dry out. When sauce is done, carefully loosen falafel from baking sheet and drop into simmering sauce. To serve, garnish with parsley. Makes 6 servings, 7 grams of fat per serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Diner Special Loaf Recipe By : October 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Beans Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large potato (peeled) -- cut in 1/2 " chunks 1 1/2 cups water -- divided 1/4 teaspoon salt 1 cup falafel mix 1 cup peas and carrots -- frozen 1 tablespoon vegetable oil 2 large onions -- sliced thin 2 tablespoons cider vinegar Preheat oven to 475 degrees. In covered saucepan, boil potato with 1/2 cup water and salt on high heat until tender, about 6 minutes. Mash potato with cooking water. Add remaining water and falafel mix to mashed potato; let cool slightly. Mix in peas and carrots. Press mixture into lightly oiled 7x11 inch baking pan. Bake for 15 minutes. While loaf is baking, heat oil in large skillet over medium-high heat. Cook onions until browned, shaking and stirring more frequently as moisture is released, about 10 minutes. Stir in vinegar; remove onions from heat. Cut loaf into serving portions; top with onions. Makes 6 servings, 5g total fat per serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mole Posole Recipe By : October 1996 Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 onion -- minced 1 green pepper -- seeded and diced 1 serrano chili -- seeded and minced 2 teaspoons vegetable oil 1 15 oz can chopped tomatoes -- with juices 1 15 oz can kidney beans -- rinsed & drained 1 15 oz can white hominy -- rinsed & drained 2 tablespoons prepared mole sauce 1 cup water In soup pot, saute onion, peppers, and chili in oil over medium-high heat until onion is soft, about 4-5 minutes. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 10 minutes, covered. Makes 8 servings of about 1 cup each, 2 grams of fat each. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Shortbread Recipe By : October 1996 Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsalted butter -- softened 1/4 cup sugar 1/2 cup unbleached all-purpose flour 2 tablespoons unbleached all-purpose flour 1/4 cup cornmeal 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 ounce Mexican chocolate -- chopped 1 ounce semisweet chocolate -- chopped 2 tablespoons milk -- or soymilk Preheat oven to 350 degrees. Cream butter and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8 inch pie plate. Bake until golden, about 30 minutes. Meanwhile, melt chocolates with milk in double boiler. Stir until smooth. When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot. Drizzle melted chocolate on top; allow to col before cutting into wedges. Makes 8 wedges. 14 grams of fat per serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cape Malay Black Bean and Cremini Mushroom Cassoulet Recipe By : Joubert's Restaurant, San Francisco, CA Serving Size : 6 Preparation Time :0:00 Categories : Beans Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 cup onion -- finely chopped 3 cloves garlic -- minced 2 teaspoons ginger -- freshly grated 1/4 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 cups cremini mushrooms -- sliced 1 tablespoon tomato paste 1 1/2 cups bean cooking liquid -- or vegetable stock 2 cups black beans -- cooked 1/2 cup cilantro -- chopped 2 tablespoons unsweetened coconut flakes 1 cup carrot -- finely chopped 1 cup celery -- finely chopped 1 teaspoon salt Preheat oven to 375 degrees. In large skillet, over medium heat, heat oil. Saute onion, garlic, ginger and dry spices until onion is soft and translucent, about 5 minutes. Add mushrooms; saute until mushrooms have lost their moisture and onions are golden, about 5 minutes. Dissolve tomato paste in bean cooking liquid or stock. In large oven-proof casserole with lid, mix together mushroom mixture, tomato paste mixture, beans, cilantro, coconut, carrot, celery and salt. Bake, covered until bubbly hot, about 40 minutes. If desired, serve over rice or grilled polenta squares. Makes 6 servings, 10 grams of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - NOTES : October 1996 Vegetarian Times Magazine. * Exported from MasterCook * New Orleans Style Vegetable Jambalaya Recipe By : Jack Sprat's Vegetarian Grill, New Orleans, LA Serving Size : 10 Preparation Time :0:00 Categories : Tofu Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick margarine 1 cup vegetable stock 1 1/2 green peppers -- chopped 1 large onion -- chopped 1 large tomato -- chopped 1 cup mixed seasonal vegetables -- cut in chunks 2 cups tofu -- cut in chunks 2 teaspoons seasoned salt 1/4 teaspoon cayenne pepper -- or more to taste 1 tablespoon vegetarian 'chicken' flavored powder 8 cups cooked brown rice 1 cup tomato paste 1/2 cup carrot -- shredded 1/2 cup scallions -- chopped In medium pot over low heat, melt margarine. Add stock, peppers, onion, tomato and mixed seasonal vegetables. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add tofu, and seasonings; cook 5 more minutes. Stir in rice and tomato paste; continue stirring until mixture is thoroughly blended. Serve hot garnished with carrot and scallions and crusty french bread or even cornbread. Makes 10 servings of about 1-1/2 cups each. 10 grams of fat per serving. | - - - - - - - - - - - - - - - - - - NOTES : October 1996 Vegetarian Times. * Exported from MasterCook * Not Nanaimo Bars! Recipe By : Green Cuisine, Victoria, B.C. Serving Size : 20 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole wheat pastry flour 1 cup quick-cooking oats 1 cup shredded coconut 3/4 cup walnuts -- chopped 3/4 cup cocoa powder 1/2 teaspoon salt 3/4 cup canola oil 1 cup brown rice syrup 3/4 cup cashew butter 1 cup sucanat -- or brown sugar 1/2 cup vanilla soymilk 1 1/2 cups soy protein powder -- or soymilk powder 2 cups chocolate chips 1/4 cup canola oil For Base: Preheat oven to 400 degrees. In large bowl, mix flour, oats, coconut, walnuts, cocoa powder, salt, canola oil and brown rice syrup together. Press into 9x13 inch baking pan. Bake 15 minutes. Cool. For Filling: In blender, process cashew butter, sucanat or brown sugar and soymilk until combined. Pour cashew mixture into bowl; add soy protein powder. Stir until thoroughly blended. Mixture should have a thick, fudgelike consistency. With moistened hands, spread and pat filling over prebaked base. For topping: In double boiler, melt chocolate chips with oil over low heat. Stir with rubber spatula until completely melted and smooth. Pour over filling. Put in refrigerator to set for at least 2 hours. To serve, cut into 20 squares, 26 grams of fat each. - - - - - - - - - - - - - - - - - - NOTES : From October 1996 Vegetarian Times Magazine. Note: In the Vegetarian Times kitchen, their cashew butter was on the thin side, so they reduced the amount of soymilk to 1/2 cup to prevent the filling from being too runny. The filling should spread like frosting and not run down the sides of the bars. You can add more soy protein powder of soymilk powder to thicken the filling if needed or more soymilk to thin it out. | * Exported from MasterCook * New World Quinoa Stew Recipe By : October 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Grains Potatoes Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 2 cloves garlic -- minced 1 large onion -- diced 1 tablespoon ground cumin 1 tablespoon oregano 3 cups red potatoes -- diced 1 cup quinoa -- rinsed 4 cups vegetable stock 1 chipotle chile -- seeded & minced 1 cup tomatoes -- diced 1 cup corn kernels salt and pepper -- to taste In large pot, heat oil over medium-high heat. Saute garlic, onion, cumin and oregano, stirring, until onions are tender, about 3 minutes. Add potatoes and saute, stirring, until lightly browned, about 5 minutes. Add quinoa and toast, stirring, until light golden color, about 1 minute. Add stock, reduce heat. Cover and simmer until potatoes are tender, about 30 minutes. Add corn; season to taste with salt and pepper and cook 5 minutes longer. Serve immediately. Makes 6 servings of about 1 cup each, 4 grams of fat total per serving. | - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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