Guest guest Posted April 21, 1999 Report Share Posted April 21, 1999 I imported a ton of recipes tonight, some of which were from Veggie Life Magazine, a few of the 1995 issues (only some of the recipes). Here are a few (more to come tomorrow): * Exported from MasterCook * Valentine Vegetable Curry Recipe By : Veggie Life March 1995 Serving Size : 8 Preparation Time :0:00 Categories : Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 sm red onion -- thinly sliced 1 large carrot -- diced 1 rib celery -- diced 1 green apple -- diced 1 sm eggplant -- diced 2 sm zucchini -- diced 2 Tbsp peanut oil 3 Tbsp. madras curry powder 1/4 tsp cayenne pepper 1/4 tsp turmeric 2 cups veggie stock 1/4 cup currants -- or raisins 12 asparagus tips 1/2 lb. spinach (washed well) -- stems removed 1 cup Rice Dream juice of one lime 1 Tbsp cornstarch salt and pepper -- to taste In a large skillet, saute onion, carrots, celery, apple, eggplant, and zucchini in oil. Stir and cook over medium for 5 minutes, until veggies are wilted. Add curry powder, cayenne and turmeric and stir until veggies are well-coated. Add stock, currants and asparagus and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. In a small bowl, mix together Rice Dream, lime juice and cornstarch. Add spinach to simmering veggie mixture, stirring until wilted. Slowly pour in Rice Dream mixture. Cook until thickened, stirring constantly. Serve over rice. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Paella Recipe By : Veggie Life March 1995 Serving Size : 1 Preparation Time :0:00 Categories : Rice Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 2 Tbsp olive oil 6 cloves garlic -- minced 1 bell pepper -- coarsely cut 1 1/2 cups basmati rice -- or 4 cups cooked rice 4 cups veggie stock 1 can chopped tomatoes -- (1 oz.) OR (1 to 15) 3 ripe tomatoes -- chopped 1 pc. kombu seaweed -- (1 " ) or 1 T. hijiki 1 pinch saffron 1 carrot -- chopped 1 cup green peas salt and pepper lemon wedges -- to garnish In a wok, saute onions in olive oil on high for 5 minutes, or until lightly browned. Stir in garlic, pepper and rice. Cook, stirring for 2 minutes, and add 4 cups stock, tomatoes, seaweed and saffron. Bring to a simmer, stir and reduce heat to low. Cover and let cook for 5 minutes. Stir in carrots, and add extra stock if necessary. Cook for 10-13 minutes, stirring occasionally, until rice is tender. Remove seaweed. Finely chop, and stir into rice with salt, pepper and peas. Serve hot, garnished with lemon wedges. Makes about 8 cups. | - - - - - - - - - - - - - - - - - - NOTES : 3 g. protein, 5g. fat * Exported from MasterCook * Baked Artichoke Risotto Recipe By : Veggie Life March 1995 Serving Size : 8 Preparation Time :0:00 Categories : Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp olive oil 1 small onion -- finely chopped 8 oz mushrooms -- quartered 2 cups arborio rice 12 oz. artichoke hearts (fresh or frozen) -- quartered 5 cups veggie stock fresh black pepper salt -- to taste 1/4 cup parmesan cheese -- grated Preheat oven to 350 degrees. In a skillet over medium heat, saute onion in oil for 3 minutes. Add mushrooms. Saute for 5 minutes. Add the rice and stir with a wooden spoon for 2 minutes. Add artichoke hearts and 1 cup hot stock. Simmer for 3 minutes, stirring. Add salt and pepper. Pour the rice mixture into a shallow 2 qt. baking dish. Add the remaining broth and stir to combine. Bake for 1 hour, checking occasionally for dryness. If necessary, add a little water to moisten the rice. Sprinkle top with cheese. bake 10 minutes. Serve very hot. Makes 8 cups. - - - - - - - - - - - - - - - - - - NOTES : 5 g. protein, 4 g. fat. | * Exported from MasterCook * Eggplant Lasagna Recipe By : Veggie Life March 1995 Serving Size : 6 Preparation Time :0:00 Categories : Baked Entrees Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 1/2 bell pepper -- chopped 2 ribs celery -- chopped 1 bunch scallions -- chopped 4 cloves garlic 1 Tbsp olive oil 1 can tomato sauce -- (1 oz.) (1 to 16) 1 tsp Italian seasoning 1/2 tsp creole seasoning 1 large eggplant -- peeled and sliced 1/4 " thick 1/2 lb lasagna noodles 1 container lowfat ricotta -- (15 oz.) 1 1/2 lb. lowfat mozzarella -- shredded 1/2 cup parmesan cheese -- grated In a 2 qt. saucepan over medium high heat, saute onions, bell pepper, celery, scallions and garlic in oil until wilted. Add seasonings and tomato sauce, cover and simmer for 30 minutes. In a large nonstick skillet over medium high heat, lightly brown eggplant slices and set aside. In a large pot of boiling water, cook lasagna noodles for 5 minutes. Drain and set aside. (or use the lasagna noodles that don't need to be cooked before the layering process. Just use a lot of sauce on each layer.) Preheat oven to 350 degrees. In the bottom of an 11x14 inch baking dish, spread about 1/4 cup sauce. Top with 1/3 of the noodles and 1/2 of ricotta and mozzarella and a layer of eggplant. Spread on 1/2 remaining sauce. Add another layer of noodles, ricotta, mozzarella, and eggplant. Add last layer of noodles, topping with remaining sauce. Sprinkle with parmesan cheese and bake at 350 degrees for 30 minutes. Remove from oven and let stand for 15 minutes before serving. Makes 6 servings. | - - - - - - - - - - - - - - - - - - NOTES : 14g fat per serving * Exported from MasterCook * Baked Acorn Squash Recipe By : Veggie Life March 1995 Serving Size : 6 Preparation Time :0:00 Categories : Baked Entrees Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 acorn squash -- halved lengthwise and seeded 1 Tbsp sesame oil 1 medium large onion -- thinly sliced 2 cloves garlic -- minced 1 sweet red pepper -- julienne 1 stalk celery -- finely diced 3 cups shiitake or cremini mushrooms -- thinly sliced 1 Tbsp. gingerroot -- finely chopped 3 Tbsp soy sauce 1 Tbsp rice vinegar 1 Tbsp cornstarch 18 fresh enokitake mushrooms -- bottom 1 " cut off Preheat oven to 400 degrees. Place squash cut side up on baking sheet and bake 15-20 minutes, or until tender. In a wok or skillet, saute onion in oil on high for 3 minutes, or until translucent. Add garlic, pepper, and celery and cook for 2 minutes. Add mushrooms and cook for 3-5 minutes or until just wilting. Reduce heat to medium. In a bowl, mix ginger, soy, vinegar and cornstarch. Stir into mushroom mixture and cook until sauce thickens (about 1 min). Spoon into squash, garnish with enokitake. Makes 6 servings. | - - - - - - - - - - - - - - - - - - NOTES : 2g fat, 5g protein * Exported from MasterCook * Soba Noodles with Sesame-Cilantro Pesto Recipe By : Veggie Life March 1995 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 clove garlic 1 1 " pc ginger -- peeled 2 Tbsp sesame seeds -- toasted 2 bunches cilantro -- stems removed 1 Tbsp soy sauce 1 Tbsp. mirin -- a japanese rice wine juice of 1 lime 1/4 tsp Tabasco sauce 3 Tbsp sesame oil 8 oz soba noodles -- cooked In a food processor, mince garlic and ginger by dropping into shoot while machine is running. Add sesame seeds and cilantro and pulse until finely chopped. Add soy, mirin, juice and Tabasco. Turn on processor. While machine is running, slowly add sesame oil in a steady stream until oil is incorporated and pesto is smooth and creamy. Toss with hot noodles. Makes 4 servings. - - - - - - - - - - - - - - - - - - NOTES : 6.9g protein, 25g. fat | * Exported from MasterCook * Sweet Potato Gratin Recipe By : Veggie Life March 1995 Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium sweet potatoes -- peeled and sliced very thinly 2 tsp oil 1/4 tsp. thyme and oregano 1/2 tsp. red chile powder salt and pepper 1/2 cup parmesan cheese -- grated 1/2 cup bread crumbs Preheat oven to 350 degrees. In a large bowl, toss together the sweet potato, oil, thyme, oregano, chile powder, salt and pepper. In a small bowl, mix together parmesan and breadcrumbs. In a 9 " pie plate or gratin dish, arrange half the sweet potato slices in a circular pattern, edges overlapping. Sprinkle with half the parmesan-crumb mixture. Make another layer of sweet potato slices and top with remaining parmesan mixture. Cover tightly with foil. Bake for 1 hour, remove foil, and bake for another 15 minutes, until top is lightly browned. Makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : 5g protein, 4g fat | RisaG Quote Link to comment Share on other sites More sharing options...
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