No-Tofu Vegetarian Cookbook

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Buster has placed 2 MasterCook recipes in this file:

 

Linguine With Oyster Mushroom Sauce

Three-Bean Skillet Chili

 

 

Kathleen

* Exported from MasterCook *

 

Linguine With Oyster Mushroom Sauce

 

Recipe By : The No-Tofu Vegetarian Cookbook by Claessens, page 126

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups oyster mushrooms -- (about 1/4 lb.)

1 tablespoon olive oil

1 garlic clove -- minced

1/2 teaspoon salt

1 dash freshly grated nutmeg

1/2 cup vegetable broth

1/2 cup tomato sauce

1/2 cup low-fat milk

2 tablespoons minced fresh parsley

3/4 pound linguine

1/4 cup freshly grated Parmesan cheese -- (optional)

 

Makes 4 servings.

 

You can use regular button mushrooms, or another variety, depending on your

spirit of adventure. The oyster mushrooms, however, yield a very special

flavor.

 

Dice mushrooms. Heat the oil in a large, nonstick skillet over medium-high

heat. Add mushrooms and cook, stirring occasionally, 4 to 5 minutes. Add

garlic, salt and nutmeg and cook, stirring, 1 minute.

 

Add broth, tomato sauce and milk and bring to a boil. Reduce heat, cover

and simmer 10 minutes, or until the mushrooms are tender. Stir in parsley

and remove from heat.

 

While mushrooms are cooking, bring a large pot of water to a boil. Cook

linguine until firm-tender, about 9 to 11 minutes. Drain.

 

Place linguine in a warmed serving bowl, and top with mushroom sauce. Add

grated Parmesan, if desired.

 

Oyster mushrooms have a flavor, color and texture reminiscent of seafood.

Diced, these mushrooms yield a sauce that resembles clam sauce in

appearance. Sometimes those who are new to vegetarian cooking enjoy eating

dishes that look familiar. The linguini, above, may put newcomers at ease.

The delicious flavor, however, is bound to win.

 

Per serving: 426 calories, 7g fat, 5mg chol, 73g carb, 17g protein, 3g

fiber. 9 WW POINTS

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 0 0 0 962 0 0 4038 0 0 1034

 

* Exported from MasterCook *

 

Three-Bean Skillet Chili

 

Recipe By : The No-Tofu Vegetarian Cookbook by Claessens, page 127

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 large onion -- chopped

1 green bell pepper -- chopped

2 large garlic cloves -- minced

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried oregano

1/2 teaspoon salt

3 cups vegetable broth or water

1 cup brown lentils

picked over and rinsed

28 ounces canned chopped tomatoes with juice

1 8 oz can tomato sauce

1 2/3 cups red kidney beans -- drained

(or 15-oz. can)

1 2/3 cups pink beans -- drained

(or 15-oz. can)

1/4 cup minced fresh parsley

2 tablespoons minced fresh cilantro

***SUGGESTED TOPPINGS***

Shredded sharp Cheddar cheese

Shredded lettuce

Shredded zucchini

Chopped green olives

Chopped black olives

Fat-free sour cream

Salsa

Peeled tomatoes -- seeded and diced

Diced avocado

Alfalfa sprouts

 

Makes 8 servings

 

Set out a selection of toppings so each person can choose his or her

favorites. A creative choice of toppings enhances the appearance and

flavor of any chili.

 

Heat the oil in a large skillet over medium heat. Add the onion and bell

pepper and cook, stirring occasionally, until the onion is translucent,

about 4 to 5 minutes. Add garlic, chili powder, cumin, coriander, oregano

and salt and cook, stirring, 1 minute.

 

Add broth and lentils and bring to a boil. Reduce heat, cover and simmer

20 to 25 minutes, or until lentils are firm-tender.

 

Add tomatoes and tomato sauce and return to a boil. Simmer, uncovered, 15

minutes or until slightly thickened. Stir in beans, parsley and cilantro

and heat through. Serve with choice of toppings on the side.

 

Per serving without topping: 450 calories, 6g fat, 77g carb, 21g fiber,

27g protein, 734 mg sodium. 5 WW POINTS

 

Converted by MC_Buster.

 

 

 

- - - - - - - - - - - - - - - - - -

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 32784 3920 0 2689 0 0 0 0 0 0 0 0 0 0 0 0

0 0 0 0 0 0

 

 

schuller