Guest guest Posted April 22, 1999 Report Share Posted April 22, 1999 Asian-Grilled Eggplant Wraps With Garlic Sauce - Veg Times Black Bean Wraps - Veg Times Italian Spinach, Mushroom And Mozzarella Wraps ----- * Exported from MasterCook * Asian-Grilled Eggplant Wraps With Garlic Sauce - Veg Times Recipe By : Vegetarian Times magazine Serving Size : 12 Preparation Time :0:00 Categories : 2Send Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 taco shells white or yellow corn OR eight-inch flour tortillas 1/2 teaspoon salt 1 clove garlic -- minced 2 teaspoons soy sauce OR tamari sauce 2 teaspoons rice vinegar 2 teaspoons dark sesame oil 1 1/2 pounds eggplant -- OR 1 large globe -- cut into 1/4-inch horizontal slices vegetable oil -- for brushing 1 cup plain low-fat yogurt 1 tablespoon sesame seeds 1) Heat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas until heated through; about 10 minutes. Or, wrap tortillas in damp paper towels and heat in a microwave oven on high (100 percent power) for 30 to 60 seconds. 2) Meanwhile, in small bowl, whisk together salt, garlic, soy sauce, vinegar and sesame oil. Set aside. 3) Preheat stove-top grill or griddle according to manufacturer's directions. Brush eggplant lightly with oil and place, oiled side down, on grill. Cook over medium-high heat for 4 to 5 minutes. Brush tops with more oil, turn slices and cook until eggplant is golden and flesh is tender, about 5 minutes. Transfer eggplant to a platter and brush with garlic sauce, then cut each slice into three. 4) To assemble, in each taco shell or tortilla, place 2 to 3 pieces eggplant. Garnish with dollop of yogurt and sprinkling of sesame seeds. Wrap tortilla around filling ingredients. Recipe featured in " That's a wrap: Versatile sandwiches are ready to go, " wire service 09/03/97. Ann Burger is the food editor for The Post and Courier, Charleston. By Pat Hanneman <kitpath on Apr 21, 1999 EACH 88 cals, 4g fat, 40% cff - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bean Wraps - Veg Times Recipe By : Vegetarian Times magazine Serving Size : 12 Preparation Time :0:00 Categories : 2Send Beans and Legumes Sandwiches Lowfat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 taco shells white or yellow corn OR eight-inch flour tortillas 30 ounces cooked black beans -- rinsed and drained 2 medium clove garlic -- crushed 1 medium onion -- finely chopped 4 ounces canned chopped mild green chilies 1 tablespoon tomato paste 1/2 teaspoon red pepper flakes -- may be doubled 1 cup shredded cheddar cheese 3 cups shredded lettuce 4 ripe plum tomatoes -- diced 1) Preheat oven to 250 degrees. If using taco shells, separate and place on baking sheet. If using tortillas, wrap in foil. Bake taco shells or tortillas until heated through, about 10 minutes. Or, wrap tortillas in damp paper towels and heat in a microwave oven on high (100 percent power) for 30 to 60 seconds. 2) Meanwhile, in large nonstick skillet, combine beans, garlic, onion, chilies, tomato paste and red pepper flakes. Bring to a simmer, stirring constantly. Cover and cook over low heat 10 minutes, adding small amounts of water if necessary to prevent sticking. Uncover and, if any juices are left, increase heat and cook until most of the liquid evaporates. Mash beans down to a chunky texture with a fork. 3) To assemble, in each taco shell or tortilla spoon 2 heaping tablespoons filling. Top with cheese, lettuce and tomato. Roll tortilla around filling ingredients. Recipe featured in " That's a wrap: Versatile sandwiches are ready to go, " wire service 09/03/97. Ann Burger is the food editor for The Post and Courier, Charleston. By Pat Hanneman <kitpath on Apr 21, 1999 EACH 200 cals, 6g fat (27% cff) - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 20197 0 0 0 0 4527 * Exported from MasterCook * Italian Spinach, Mushroom And Mozzarella Wraps Recipe By : Mushroom Council Serving Size : 2 Preparation Time :0:00 Categories : 2Send Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 8 ounces sliced fresh mushrooms 1 teaspoon minced garlic 2 large flour tortillas ten-inch diameter 1/2 pound fresh spinach OR arugula -- trimmed and stemmed 1 plum tomato -- diced 2 ounces shredded part-skim mozzarella cheese 1) Preheat oven to 350 degrees. In a large skillet over medium-high heat, heat oil. Add mushrooms and garlic; cook and stir about 5 minutes or until the mushroom liquid has evaporated. 2) Heat oven to 250 degrees. Wrap tortillas in foil. Bake about 10 minutes or until heated through. Alternatively, wrap tortillas in damp paper towels and microwave on high 30 to 60 seconds. 3) On each tortilla, arrange layers of spinach, tomato, mozzarella and cooked mushrooms. Roll up and place seam-side down in lightly oiled baking dish. Bake uncovered 10 minutes until hot and cheese is melted. Cut each tortilla crosswise into quarters. Serve hot or at room temperature. Nutrition facts per serving: 370 calories, 17 grams protein, 16 grams fat, 42 grams carbohydrates, 16 milligrams cholesterol, 482 milligrams sodium, 39 percent calories from fat. Recipe featured in " That's a wrap: Versatile sandwiches are ready to go, " wire service 09/03/97. Ann Burger is the food editor for The Post and Courier, Charleston. By Pat Hanneman <kitpath on Apr 21, 1999 - - - - - - - - - - - - - - - - - - - - - - - Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Links to MasterCook Recipes; Food Sections; more Quote Link to comment Share on other sites More sharing options...
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