Guest guest Posted April 14, 1999 Report Share Posted April 14, 1999 A couple of these recipes (3) are not for food but for aromatherapy. Otherwise, the rest are all recipes for food. * Exported from MasterCook * Purely Ethnic Garlic Spinach Recipe By : December 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Vegetable Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 12 cloves garlic -- minced 2 10 oz bags fresh spinach -- coarsely chopped 2 pkts vegetable broth powder 1/2 cup raisins -- optional In large nonstick skillet, heat oil over medium heat. Add garlic; saute for 1 minute. Increase heat to medium-high, and add spinach (if skillet is too small, add spinach in two batches, cooking down first batch before adding more.) Sprinkle vegetables with broth powder and raisins over spinach if using; saute until spinach wilts. Add a sprinkling of water to skillet if needed. Makes 6 servings, 3 grams of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Mediterranean Vegetables Recipe By : December 1996 Vegetarian Times Serving Size : 12 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tablespoons olive oil -- divided 1 pound baby carrots 1 pound red potatoes -- cut in 1-1/2 " pc. 1 seededred pepper -- cut in 1-1/2 " pc. 1 seeded yellow bell pepper -- cut in 1-1/2 " pc 1 small red onion -- cut into 1/2 " wedges 4 cloves garlic -- minced 2 tablespoons balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup kalamata olives 1/4 cup sliced basil leaves Preheat oven to 425 degrees. Lightly oil large shallow metal roasting pan or bottom of broiler pan with 1/2 tablespoon oil. Place carrots and potatoes in pan. Drizzle with remaining oil over vegetables; toss to coat. Roast vegetables for 10 minutes. Add peppers, onion and garlic to pan; toss to coat. Continue to roast until vegetables are browned and tender, stirring once, about 20-25 minutes. Add vinegar, salt and pepper, toss to coat. Stir in olives if using. (At this point, vegetables may be covered and refrigerated up to two days before serving.) Stir in basil. Serve warm or at room temp. Makes 12 servings, 3 grams of fat per 3/4 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Satay Recipe By : December 1996 Vegetarian Times Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 6 inch bamboo skewers -- soak in water 30 min 20 ounces chinese-style reduced fat tofu -- cut in 1 " cubes 4 scallions -- cut in 1 " pc. 1/4 cup tamari sauce 1 tablespoon light brown sugar 1 tablespoon lime juice 2 cloves garlic -- minced 1/4 teaspoon crushed red pepper flakes 2 tablespoons reduced fat creamy peanut butter spinach leaves -- for garnish Drain bamboo skewers. Alternately thread tofu cubes and scallion pieces onto skewers; arrange on a shallow plate. Combine tamari or soy sauce, 2 tablespoons water, brown sugar, lime juice, garlic, and red pepper flakes; mix well. Drizzle over skewers; let stand at least 30 minutes at room temperature, turning once or turn skewers to coat both sides; cover and refrigerate up to 8 hours before cooking. Preheat broiler. Arrange skewers on rack of broiler pan, reserving marinade in small bowl. Broil 4-5 inches from heat source 4 minutes; turn and continue broiling about 4 minutes or until hot. Meanwhile, combine peanut butter with 1 tablespoon water and reserved marinade. Cover; cook over low heat until heated, about 1 minute; mix well with a fork. Arrange skewers on spinach-lined platter; serve peanut dipping sauce in shallow bowl. Serve warm or at room temperature. Makes 12 appetizer servings. 1 gram of fat per serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Paella Recipe By : December 1996 Vegetarian Times Serving Size : 12 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 large onion -- chopped 1 large fennel bulb -- bulb chopped 5 large cloves garlic -- minced 2 cups Arborio rice 1 14.5 oz can vegetable broth 1 16 oz can stewed tomatoes -- undrained 1 cup dry vermouth 2 teaspoons dried thyme 1/2 teaspoon saffron threads 1/4 teaspoon cayenne 1 14 oz can artichoke hearts -- drain/cut in 1/2 " pc 1 large seeded yellow bell pepper -- cut in 1 " pieces 1 10 oz pkg sugar snap peas -- frozen & unthawed 1/4 cup fresh cilantro -- chopped Heat oil in dutch oven over medium heat. Add onion, fennel and garlic; cook 5 minutes, stirring frequently. Stir in rice; cook 1 minute. Add broth, tomatoes, vermouth, thyme, saffron and cayenne; bring to boil. Stir in artichoke hearts and bell pepper; return to boil. Cover; simmer over low heat 20 minutes or until most of the liquid is absorbed. Stir in sugar snap peas; cover and continue to simmer 2 minutes. Let stand covered 5 minutes or until liquid is absorbed (at this point, paella may be cooled, covered and refrigerated up to 24 hours before serving. Reheat until hot, adding add'l vegetable broth or water as necessary.) Transfer to chafing dish or warming dish; sprinkle with cilantro and reserved chopped fennel fronds. Makes 12 servings, 4 grams of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wasabi Teriyaki Nuts Recipe By : December 1996 Vegetarian Times Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon safflower oil 1 tablespoon garlic -- minced 8 ounces hazelnuts -- shelled 8 ounces raw Brazil nuts 1 tablespoon low-sodium soy sauce 2 tablespoons sugar 1/2 teaspoon freshly cracked black pepper 1/4 teaspoon wasabi powder Heat oil in large, heavy nonstick saute pan over medium heat; stir in garlic. When garlic turns golden, stir in nuts; reduce heat to medium. Stir nuts until lightly toasted, about 8 minutes. Remove pan from heat. Drizzle soy sauce over nuts. Sprinkle sugar, black pepper and wasabi over nuts; stir to coat. Spread nuts in single layer on waxed paper to dry. Makes 3 cups of nuts. 13 grams of fat per 1/8 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Relaxing Bath Salts Recipe By : December 1996 Vegetarian Times Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup table salt 1 tablespoon baking soda 1 tablespoon borax 1/8 teaspoon lavender essential oil 1/8 teaspoon geranium essential oil Mix dry ingredients together, then add essential oils. You can mix in a bowl or put salt in a plastic, self-sealing bag, add essential oils, then tightly seal the bag. Toss bag around to distribute oils. Use about 1/4 cup per bath. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Magic Mint Bath Oil Recipe By : December 1996 Vegetarian Times Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup castor oil 1/4 teaspoon spearmint essential oil 1/4 teaspoon orange essential oil Combine all ingredients. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Two-Layered Lemon Twist Bath Oil Recipe By : December 1996 Vegetarian Times Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 1/4 cup vinegar 1/4 teaspoon lemon essential oil 1/4 teaspoon bergamot essential oil Combine all ingredients, then let sit; they will quickly divide into 2 layers. Shake well immediately before using. | - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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