Guest guest Posted April 14, 1999 Report Share Posted April 14, 1999 Here they are: * Exported from MasterCook * Vegetable-Wild Rice Soup Recipe By : November '96 Vegetarian Times Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 quarts vegetable stock 3 large garlic cloves -- minced 1/4 cup sun-dried tomatoes -- snipped 2 large carrots -- halved and sliced sm. 1 medium parsnip -- diced 1 cup celery -- thinly sliced 1 cup green beans -- trimmed & chopped 2 leeks -- cleaned and thinly sliced 2 cups shredded cabbage 1 cup wild rice 1 cup brown lentils -- washed & picked over 4 new red potatoes -- quartered salt and pepper -- to taste 1 cup frozen peas grated parmesan cheese -- optional In large stock pot, bring stock to a boil. Reduce heat to simmer; add garlic and tomatoes. Stir; bring soup back to a steady simmer. Add ingredients in following order: bring soup back to a steady simmer between each addition, carrots, parsnip, celery, green beans, leeks and cabbage. After adding cabbage, simmer 25 minutes. Add rice, lentils and potatoes all at once; simmer 35 minutes. Add salt and black pepper to taste. Add green peas. Cook only until soup returns to simmer. Serve with dish of grated parmesan for passing at the table if desired. Makes 16 servings. 0.5 grams of fat in a serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Candied Sweet Potatoes Recipe By : November 1996 Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Vegetable Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 sweet potatoes -- washed & not peeled 1 teaspoon salt 2 tablespoons butter -- or margarine 3 tablespoons honey -- or maple syrup 1 teaspoon grated orange rind 1/2 teaspoon white pepper 1/4 teaspoon mace 1/2 teaspoon cinnamon 3 tablespoons brown sugar Pierce potatoes and bake in 400 degree oven until soft, about 1 hour and 15 minutes. Remove from oven. Let rest on racks until cool enough to handle. Cut in half. Scrape out potato flesh into large bowl. Puree in batches in food processor or put through food mill. Pour puree into bowl. Add salt, butter, honey or maple syrup, orange rind, white pepper and mace. Beat with electric mixer. Transfer to lightly oiled ovenproof casserole. Cover top with plastic wrap lightly sprayed with vegetable oil on one side, oiled side down. Refrigerate until ready for cooking. To heat: Remove from refrigerator and bring to room temp, about 2 hours. Preheat oven to 350 degrees. Remove plastic wrap from casserole. Mix cinnamon and brown sugar together with fork, breaking up lumps. Pur in sieve; shake mixture over top of casserole. Bake until hot, about 30 minutes. Makes 8 servings. 3 grams of fat per serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Garlic Potatoes Champ Recipe By : November 1996 Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Vegetable Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds russet potatoes -- peeled and quartered 3 cloves garlic -- peeled, ends trimmed 1 1/2 teaspoons salt -- divided 1/4 cup extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon white pepper 3 bunches scallions -- cleaned & trimmed Place potatoes, garlic cloves and 1 teaspoon salt in covered saucepan with water just to cover. Bring to boil. Reduce heat, cook until potatoes are tender, about 20 minutes. Drain into colander, reserving cooking water. While potatoes are cooking, cook scallions in small covered saucepan in boiling water with remaining 1/2 teaspoon salt until tender, about 5 minutes. Drain; shock in ice water to stop cooking. Drain. In mixer bowl, mash potatoes with potato masher, using fork tines to mash garlic if necessary. Beat with electric mixer, adding oil and reserved potato water as needed for consistency. Add salt and pepper. Stir in scallions. Cover bowl. Set in skillet with 2 inches simmering water to hold for serving, up to 1 hour. Serve with butter or a small pitcher of extra-virgin olive oil. Makes 8 servings, 7g of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asian Greens with Sesame Dressing Recipe By : November 1996 Vegetarian Times Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 oz bag asian greens -- washed 1/4 cup orange juice 1 tablespoon tamari sauce 1 tablespoon rice vinegar 1 tablespoon honey 2 teaspoons sesame oil 2 tablespoons toasted sesame seeds Place washed greens in large bowl or on individual plates. Combine all liquid ingredients; whisk to blend. Pour dressing over salad just before serving; sprinkle with sesame seeds. Makes 4 servings. 5 grams of fat per 1-1/2 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta with Greens & White Beans Recipe By : November 1996 Vegetarian Times Serving Size : 5 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds greens -- washed & not dried 2 tablespoons olive oil 6 cloves garlic -- minced 1/4 teaspoon crushed red pepper flakes 1/3 cup vegetable stock -- w/1 tsp. " chicken " broth powder 1 1/2 cups cooked cannelini beans -- rinsed & drained 1/4 teaspoon salt 12 ounces uncooked pasta salt and pepper 2 tablespoons parmesan cheese Bring 3 quarts of water to a boil in a large saucepan. Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 12 cups. Heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes; saute for 2 minutes. Stir in greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 min. Gently stir in beans and salt; keep warm. While greens are cooking, drop pasta into boiling salted water; cook until al dente, about 10 minutes. Drain; stir in greens and bean mixture. Top with cheese. Makes 5 servings, 7 grams of fat per 1-1/2 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Beans with Sun-Dried Tomatoes Recipe By : November 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sun-dried tomatoes -- not oil-packed 1 tablespoon olive oil 1 large yellow onion -- diced 3 cloves garlic -- minced 3 15 oz cans cannellini beans -- rinsed & drained 1/4 cup water 1/2 teaspoon ground sage 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon dried red pepper flakes 1/3 cup fresh basil -- chopped In small bowl, soak tomatoes in enough warm water to cover until soft, about 1 hour. Drain; coarsely chop. In saucepan, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is soft and translucent, about 4 minutes. Add beans, tomatoes, water, sage, salt, black pepper and red pepper flakes; cook for 10-15 minutes. Stir in basil; remove from heat. Keep warm until ready to serve. Makes 6 servings, 3 grams of fat per 1-1/2 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Asparagus & Mushroom Risotto Recipe By : November 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Rice Dishes Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium red onion -- chopped 1 large red bell pepper -- seeded & diced 8 ounces white button mushrooms -- thickly sliced 4 ounces cremini mushrooms -- thickly sliced 2 cloves garlic -- minced 1 1/2 cups arborio rice 4 cups vegetable stock -- simmering 1/2 cup dry white wine 1 1/2 tablespoons dried parsley -- or 3 tbsp. fresh 1/2 teaspoon salt 1/2 teaspoon pepper 10 asparagus spears -- trim & cut in 1 " pc. 1/4 cup grated parmesan cheese -- or more In large saucepan, heat oil over medium heat. Add onion, bell pepper, mushrooms and garlic. Cook about 8 min, stirring frequently. Stir in rice, 2 cups stock, wine, parsley, salt and white pepper; bring to a simmer over medium-high heat. Lower heat and cook over low heat, uncovered, about 10 minutes, stirring frequently. Stir in remaining stock and asparagus. Cook, continuing to stir, until rice is tender, about 10-12 minutes. Remove from heat; fold in cheese if using. Serve if desired, with warm italian bread. Makes 6 servings, 3 grams of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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