The No-Tofu Vegetarian Cookbook

[Guest guest]

Buster has placed 2 MasterCook recipes in this file:

 

Linguine With Oyster Mushroom Sauce

Thai Noodles With Cilantro

 

My husband was skimming through this cookbook and suggested that I make the

Thai Noodles With Cilantro. I will do that someday, but will eliminate the

oil, peanuts and the eggs. I think that the portions in this book are

really big.

 

 

Kathleen

 

 

* Exported from MasterCook *

 

Linguine With Garlic & Pine Nuts Marinara

 

Recipe By : The No-Tofu Vegetarian Cookbook, page 150

Serving Size : 6 Preparation Time :0:00

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

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

1 small onion -- chopped

6 garlic cloves -- minced, up to 8

28 ounces canned Italian-style plum tomatoes

2 fresh tomatoes -- cored and quartered

15 ounces canned small ripe olives -- drained and chopped

1/2 cup pine nuts

1 tablespoon fresh basil leaves -- thinly sliced,

OR 1 teaspoon dried basil -- crumbled

1 teaspoon chopped fresh oregano leaves

OR 1/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/4 pounds linguine or spaghetti -- cooked

 

Makes 6 servings.

 

A similar sauce, discovered while on vacation, became the basis for this

delicious creation. Guests seem to love it. Serve with a large salad and

garlic bread.

 

Heat oil in a large skillet over medium-low heat. Add onion and garlic and

cook, stirring occasionally, until onion is translucent, about 3 to 4 minutes.

 

Meanwhile, drain tomatoes, reserving juice. Add canned and fresh tomatoes

to a food processor and process until pureed.

 

Add pureed tomatoes, reserved tomato juice, olives, pine nuts, basil,

oregano, salt and pepper to skillet and bring to a boil. Reduce heat,

cover and simmer 15 to 20 minutes, or until slightly thickened and onion is

tender.

 

Toss sauce with pasta and serve on warmed plates.

 

Per serving: 570 calories, 19g fat, 9 chol, 88g carb, 7g fiber, 10g

protein, 819mg sodium. 12 WW POINTS

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 0 0 26401 0 4986 0 0 0 1016 0 0 0 26045

 

* Exported from MasterCook *

 

Thai Noodles With Cilantro

 

Recipe By : The No-Tofu Vegetarian Cookbook, page 143

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

1/4 cup fresh lime juice

2 tablespoons soy sauce

1 tablespoon light brown sugar

1 tablespoon dark molasses

4 cups broccoli flowerets -- in bite-size pieces

1/2 red bell pepper -- thinly sliced

1/2 pound thin spaghetti -- broken in half

1 tablespoon canola oil

2 teaspoons minced gingerroot

2 teaspoons minced garlic

1 teaspoon minced jalapeno chile

1 cup frozen green peas

1/4 cup thinly sliced green onions

2 tablespoons minced fresh cilantro

2 eggs -- beaten

1/4 cup chopped peanuts -- for garnish

Cilantro sprigs -- for garnish

 

Makes 4 servings.

 

An exotic dish, but one that is easily created in your own kitchen. It is

high in protein, low in fat and rich in both flavor and nutrition.

 

Combine the lime juice, soy sauce, sugar and molasses in a small bowl and

set aside.

 

Steam the broccoli over boiling water 2 minutes. Add bell pepper and steam

2 to 3 minutes, until vegetables are crisp-tender. Run under cold water

until cooled and set aside.

 

Bring a large pot of water to a boil and cook the spaghetti 7 to 8 minutes,

or just until barely tender. Drain and set aside.

 

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

gingerroot, garlic and chile and cook, stirring frequently, about 1 minute.

Add broccoli, bell pepper, peas, green onions and cilantro and stir until

heated through. Transfer the broccoli mixture to a large bowl and cover

with foil to keep warm.

 

Pour the beaten eggs into the Dutch oven over medium heat, and as they

begin to cook, add cooked spaghetti and lime juice mixture. Using two

forks, toss the mixture until the liquid is absorbed. Add broccoli mixture

and toss until thoroughly mixed. Serve on a warmed platter or individual

plates. Garnish with peanuts and cilantro sprigs.

 

Education:

 

Raw eggs carry the risk of salmonella, a food poisoning that can be serious

for the very young, the elderly or anyone with a compromised immune system.

In the recipe above, the eggs are completely cooked as the pasta is tossed

in the pan over heat. Be careful with egg dishes that do not result in

hard cooking of both whites and yolks.

 

Per serving: 420 calories, 12g fat, 108g chol, 64g carb, 7g fiber, 18g

protein, 619mg sodium. 8 WW POINTS.

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 1405 0 26086 0 20102 0 0 0 0 0 0

 

 

schuller