Guest guest Posted April 21, 1999 Report Share Posted April 21, 1999 These are the last 7 recipes I have from Veggie Life in 1995: * Exported from MasterCook * Chinese Noodles with Spicy Peanut Sauce Recipe By : Veggie Life, July 1995 Serving Size : 8 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 12 oz pkg fresh chinese egg noodles 2 cups mung bean sprouts 3 cloves garlic 3 Tbsp peanut butter 1/3 cup hot water 5 Tbsp. tamari or soy sauce 3 Tbsp rice wine vinegar 1 Tbsp peanut oil 1/2 tsp. crushed red pepper flakes 2 Tbsp sugar 10 scallions -- sliced 1/2 english cucumber -- thinly sliced 1 Tbsp. roasted peanuts -- coarse chop, garnish In a large pot, bring 4 qts. of water to a rapid boil. Add noodles, return to a boil and cook for 3-5 minutes, or according to package directions. Add bean sprouts during last 30 seconds of cooking time. Pour into a colander, rinse with cold water, and drain well. Transfer to a large bowl. In a blender or food processor, puree garlic, peanut butter, water, tamari, vinegar, oil, pepper, and sugar. Add scallions to noodles. Add blender mixture and toss well. Serve at room temperature, garnished with cucumber slices and peanuts. Makes 8 servings. - - - - - - - - - - - - - - - - - - NOTES : 7g protein, 5g fat | * Exported from MasterCook * Jeweled Couscous Recipe By : Veggie Life, July 1995 Serving Size : 8 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups quick-cooking couscous 2 cups boiling water 1/4 cup canola oil 4 cloves garlic -- minced 1/2 red bell pepper -- diced 1/2 green bell pepper -- diced 1/2 yellow bell pepper -- diced 1 small cucumber -- peeled/seeded/diced 1/2 cup red onion -- chopped 1/2 cup parsley -- chopped 1/2 cup mint -- chopped juice of 1 lemon 1/4 tsp ground coriander salt and pepper In a medium bowl, pour boiling water over couscous, stir, cover and let sit about 15 minutes, or until water is absorbed. Uncover couscous, add 1 T. oil, fluff with a fork and set aside to cool completely. In a large bowl, combine couscous with all of the remaining ingredients, tossing well. Serve chilled or at room temperature. Makes 8 servings. - - - - - - - - - - - - - - - - - - NOTES : 3g protein, 2g fat | * Exported from MasterCook * White Tie Pasta Salad Recipe By : Veggie Life, July 1995 Serving Size : 8 Preparation Time :0:00 Categories : Pasta Salads, Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz. white mushrooms -- very thinly sliced 1/4 cup lemon juice 8 oz. farfalle pasta 3/4 cup fatfree mayo 3/4 cup fatfree sour cream 1/4 cup shallots -- minced 1 cup cannellini beans -- cooked 1 8 oz can sliced water chestnuts -- drained & rinsed salt and white pepper -- to taste 1 slivers red bell pepper -- for garnish chopped parsley -- for garnish In a small bowl, toss mushrooms with lemon juice and set aside. In a large pot of boiling water, cook pasta until tender, yet firm,. about 12 minutes. Drain pasta in a colander, rinse with cold water until cooled, and drain again. In a small bowl, mix together mayo, sour cream and shallots. In a large bowl, combine mushrooms, pasta, beans, water chestnuts, mayo mixture, and salt and white pepper. Toss well to combine. Refrigerate for at least 2 hours before serving. Garnish with red pepper slivers and parsley. Makes 8 servings. | - - - - - - - - - - - - - - - - - - NOTES : 9g protein, 9g fat * Exported from MasterCook * Spicy Eggplant Spread Recipe By : Veggie Life, July 1995 Serving Size : 8 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant 1 medium red onion -- chopped 5 cloves garlic -- chopped 1 Tbsp olive oil 2 tsp capers 1 Tbsp balsamic vinegar 1/8 tsp cayenne pepper salt and black pepper -- to taste additional olive oil -- for topping Preheat oven to 425 degrees. Pierce eggplant with a fork in several places, place in a baking dish and bake for about 45 minutes, turning it a quarter turn every 15 minutes. When eggplant is wrinkled and completely soft, remove from oven and set aside until cool enough to handle. In a medium skillet over medium heat, saute onion and garlic in oil until soft and golden, about 7 minutes. Cut eggplant in half. Scoop out flesh and put into a food processor. Add onions, garlic, capers, vinegar and cayenne. Process until fairly smooth. Salt and pepper to taste, transfer to serving dish and drizzle top with additional olive oil, if desired. Makes 8 servings. - - - - - - - - - - - - - - - - - - NOTES : 1g. protein, 2g fat in a serving | * Exported from MasterCook * Greek Spinach Rice Recipe By : Veggie Life, July 1995 Serving Size : 8 Preparation Time :0:00 Categories : Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- chopped 3 cloves garlic -- minced 2 Tbsp water -- or dry white wine 1 tsp dried oregano 1/2 tsp salt 1/4 tsp pepper juice of 1/2 lemon 4 bunches spinach -- cleaned and stemmed, or 2 12 oz. bags 2 cups cooked white rice 8 greek olives -- pitted and coarsely chopped 4 oz feta cheese -- crumbled 1/4 cup parsley -- chopped Preheat oven to 350d. Pan spray a 9x13 " casserole. In a large skillet, cook onion and garlic in water for 5 minutes, or until soft. Add oregano, salt, pepper, and lemon juice. Add spinach in batches, stirring, until spinach is wilted. Remove from heat and stir in rice, olives, feta cheese and parsley. Turn into casserole, cover, and bake for 20 minutes. Makes 8 servings. - - - - - - - - - - - - - - - - - - NOTES : 6g protein, 4g fat | * Exported from MasterCook * Penne with Swiss Chard and Shiitake Mushrooms Recipe By : Veggie Life, July 1995 Serving Size : 8 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large bunch swiss chard -- cleaned & stemmed 8 oz shiitake mushrooms -- cleaned and stemmed 8 oz. cremini mushrooms -- cleaned 1 lb. penne pasta 6 cloves garlic -- minced 6 shallots -- thinly sliced 1 Tbsp olive oil 1/4 cup veggie stock -- or water 2 tsp balsamic vinegar salt and pepper -- to taste parmesan cheese -- grated Stack chard leaves, roll up, and cut at 1 " intervals to form ribbons. Cut mushrooms into medium thin slices. Cook penne in a large pot of boiling water until just tender, about 8 minutes. Drain and set aside. In large nonstick skillet over medium heat, saute garlic and shallots until wilted, about 4 minutes. Add mushrooms and saute for 5 minutes, or until softened. Add chard, cover, and cook, stirring occasionally, until chard is tender, about 8 minutes. Add stock, vinegar, and salt and pepper. Add cooked penne to skillet and toss well to coat. Turn mixture into a casserole dish and cover. Just before serving, reheat, covered, in a 450°F oven for about 15 minutes. Serve with cheese, if desired. Makes 8 servings. - - - - - - - - - - - - - - - - - - NOTES : 11g protein, 5g fat | * Exported from MasterCook * Green Beans with Ginger-Sesame Sauce Recipe By : Veggie Life, July 1995 Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb green beans 2 Tbsp sesame seeds 2 Tbsp ginger root -- grated 2 Tbsp soy sauce 1 Tbsp rice vinegar additional sesame seeds -- for garnish Clean green beans, removing strings and hard ends. Leave whole or cut into segments, if desired. Steam or blanch beans until just tender. Have ready a bowl of ice water. Drain beans and immediately plunge them into ice water. This will help to retain their bright green color. Drain beans and spread them on a dish towel to dry. Toast sesame seeds in a small skillet over medium heat until they just begin to brown. Remove from heat and cool slightly. Grind sesame seeds in a spice grinder or crush with mortar and pestle. In a serving bowl, combine ground sesame seeds, ginger root, soy sauce and rice vinegar. Add the beans and toss well to coat. Serve at room temperature, sprinkled with add'l sesame seeds, if desired. Makes 8 servings. 21g. protein, 2g fat | - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
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