No-Tofu Vegetarian Cookbook

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Buster has placed 2 MasterCook recipes in this file:

 

Herbed Tomato Sauce—this is used in some of the No-Tofu recipes already posted

 

Root Vegetable Cobbler

 

* Exported from MasterCook *

 

Herbed Tomato Sauce

 

Recipe By : The No-Tofu Vegetarian Cookbook, by Sharon Cleassens, page

Serving Size : 4 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 red bell pepper -- diced

1 large onion -- chopped

3 garlic cloves -- minced

6 large garden-ripe tomatoes -- peeled

seeded and diced

1/3 cup tomato paste

2 tablespoons minced fresh parsley

2 teaspoons minced fresh basil

OR 1/2 teaspoon dried basil

1 teaspoon fresh oregano

OR 1/4 teaspoon dried oregano

1 teaspoon fresh marjoram

OR 1/4 teaspoon dried marjoram

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

Makes about 4 cups.

 

If you don't have fresh tomatoes, use 4 cups of canned Italian tomatoes

with their juice. Also, try the variations listed below.

 

Heat the oil in a large, nonstick Dutch oven over medium heat. Add the

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

translucent, about 3 to 4 minutes. Add garlic and stir 1 minute more.

 

Add tomatoes, tomato paste, parsley, basil, oregano, marjoram, salt and

black pepper. Stir well and bring to a boil. Reduce heat, cover and

simmer, stirring occasionally, 30 to 40 minutes, or until sauce is thickened.

 

Variations:

 

Herbed Tomato Sauce II: Add 3/4 cup shredded carrots with the garlic. Stir

until carrots are wilted. Add remaining ingredients and continue as above.

 

Mushroom Tomato Sauce: Add 2 cups sliced mushrooms with the garlic. Cook,

stirring occasionally, until the mushrooms are tender and the liquid has

evaporated. Add remaining ingredients and continue as above.

 

Per cup: 150 calories, 8g fat, 21g carb, 4g fiber, 3g protein, 459mg

sodium, 0 chol

Converted by MC_Buster.

 

 

 

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

 

 

Nutr. Assoc. : 0 0 0 0 1514 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Root Vegetable Cobbler

 

Recipe By : The No-Tofu Vegetarian Cookbook, page 106

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Potatoes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons olive oil

1 cup chopped onion

3 cups sliced carrots

2 cups cubed russet potatoes

2 cups cubed sweet potatoes

1 cup finely diced turnips

2 garlic cloves -- minced

2 tablespoons whole-wheat flour

1/2 teaspoon ground coriander

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 cups vegetable broth

COBBLER CRUST

1 1/2 cups unbleached all-purpose flour

1/2 cup whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 dash freshly grated nutmeg

6 tablespoons butter or soy margarine -- chilled

cut into pieces

2/3 cup low-fat milk -- up to 3/4

 

Makes 8 servings.

 

Sweet potato, onion, carrots, potatoes, turnips and garlic make a savory,

richly flavored combination. Topped with a cobbler crust, this is an

autumn or winter main dish with substance.

 

Preheat oven to 350F (175C).

 

Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and

cook, stirring occasionally, until the onion is tender and well browned,

about 5 to 6 minutes. Add carrots, potatoes, sweet potatoes, turnips and

garlic and cook, stirring frequently, about 3 to 4 minutes.

 

Sprinkle vegetables with flour, coriander, salt and pepper and cook,

stirring, 1 to 2 minutes to brown flour slightly Stir in broth and gently

scrape up any flour that sticks to the bottom of the pan. Simmer

vegetables, uncovered, 10 minutes, stirring.

 

Meanwhile, prepare dough for crust. Remove Dutch oven from heat.

Carefully top with the dough. Bake 45 minutes, or until the top is browned

and vegetables are tender.

 

Cobbler Crust Place the flours, baking powder, soda, salt and nutmeg in a

food processor and combine with several on-off bursts. Add butter and

process until the mixture resembles coarse meal. (Butter can also be cut

into the flour mixture in a large bowl by using a pastry blender.) Stir in

milk just until the dough holds together. On a lightly floured surface,

roll out the dough in a circle large enough to fit over the vegetables in

the Dutch oven. Cut the dough slightly larger than the Dutch oven lid.

Cut a few slits in the dough to release steam,

 

Education: The turnip is a simple vegetable, a member of the desirable

cruciferous team, which has gained status as scientists discover anticancer

properties. A good source of complex carbohydrates, turnips have a

peppery-sweet flavor that adds depth to dishes in which they are included.

(Throw a small, cubed turnip in to cook with potatoes next time you crave

" mashed, " and you'll be pleasantly rewarded.) Small turnips are tender and

sweet. Choose them over larger ones, which can be pithy

 

Per serving: 386 calories, 14g fat, 59g carb, 6g fiber, 9g protein, 24g

chol, 948mg sodium, 8 WW POINTS

 

Converted by MC_Buster.

 

 

 

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

 

 

Nutr. Assoc. : 0 0 0 4796 5215 5370 0 0 0 0 0 0 0 14 0 0 0 0 962 222 0

20000

 

 

 

 

schuller