Versatile Vegetarian Basics #4

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Buster has placed 3 Weight Watchers Versatile Vegetarian recipes in this file:

 

Mustard-Vinaigrette Dressing

Perfect Brown Rice

Yogurt Cheese

 

Kathleen

 

 

* Exported from MasterCook *

 

Mustard-Vinaigrette Dressing

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 8 Preparation Time :0:00

Categories : Salads, Dressings

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup Vegetable Broth

3 tablespoons extra virgin olive oil

4 teaspoons red-wine vinegar

1 teaspoon Dijon mustard

1/2 garlic clove -- minced

1 tablespoon minced fresh herbs -- (tarragon,

basil or thyme) -- or 1 teaspoon dried

1 pinch salt

Freshly ground black pepper -- to taste

 

Makes 8 servings

 

This delicious classic makes store-bought versions pale by comparison, with

quite a bit less fat. It will keep in the refrigerator up to 1 week.

 

In a small jar with a tight-fitting lid or in a small bowl, combine the

broth, oil, vinegar, mustard, garlic, herbs, salt and pepper; cover and

shake well, or whisk until smooth. Pour into a serving container;

refrigerate, covered, until needed. Shake well before using.

 

SERVING PROVIDES: 1 Fat.

 

PER SERVING: 47 Calories, 5 g Total Fat, 1 g Saturated Fat, 0 mg

Cholesterol, 24 mg Sodium, 1 g Total Carbohydrate, 0 g Dietary Fiber, 0 g

Protein, 2 mg Calcium . 1 POINT

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Perfect Brown Rice

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 6 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

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1 cup brown rice

1 pinch salt

 

Makes 6 servings

 

For nutrient and fiber content--not to mention flavor--chewy, nutty brown

rice beats white rice anytime. Although it takes a little longer to cook,

this easy procedure makes it well worth it. Cooked rice freezes

beautifully, so make a double batch and store it in freezer bags; thaw it

in a bowl of hot water or in the microwave (open the bag first). Resist

the temptation to lift the lid as the rice cooks since heat will be lost

when the steam escapes.

 

Bring 2 1/4 cups water to a boil. Add the rice slowly, so that the boiling

doesn't stop; stir in the salt. Reduce the heat and simmer, covered

(without lifting the cover), until tender, 35-40 minutes. Fluff with a

fork just before serving.

 

SERVING PROVIDES: 1 Bread.

 

PER SERVING: 114 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg

Cholesterol, 27 mg Sodium, 24 g Total Carbohydrate, 1 g Dietary Fiber, 2 g

Protein, 7 mg Calcium . 2 POINTS

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Yogurt Cheese

 

Recipe By : Weight Watchers Versatile Vegetarian

Serving Size : 4 Preparation Time :0:00

Categories : Sauces And Marinades

 

Amount Measure Ingredient -- Preparation Method

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3 cups plain nonfat yogurt

 

Makes 1 1/2 cups (4 servings)

 

When yogurt is drained to remove the whey, or liquid, it becomes a

wonderfully thick, spreadable cheese. If you strain it for as little as 5

hours it will be slightly thickened (like sour cream), but if you have the

time to strain it for 2 days, it will be quite firm (like cream cheese).

Flavor it with herbs, spices, garlic or even chopped dried fruit and honey.

Spread it on crackers, bagels, pancakes; use it instead of sour cream in

your favorite dip--experiment! And don't discard the whey--use it, instead

of water or milk, when making bread or biscuits.

 

Spoon the yogurt into a coffee filter or cheesecloth-lined strainer; place

over a bowl. Refrigerate, covered, at least 5 hours.

 

SERVING PROVIDES: 1 Protein/Milk.

 

PER SERVING: 66 Calories, 0 g Total Fat, 0 g Saturated Fat, 2 mg

Cholesterol, 72 mg Sodium, 7 g Total Carbohydrate, 0 g Dietary Fiber, 9 g

Protein, 213 mg Calcium . 1 POINT

 

Converted by MC_Buster.

 

 

 

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schuller