The No-Tofu Vegetarian Cookbook

[Guest guest]

Buster has placed 3 MasterCook recipes in this file:

 

Green Onion Guacamole—this is a topping for the Taco salad

Taco Salad Picnic Buffet

Turkish Pita Pockets

 

 

* Exported from MasterCook *

 

Green Onion Guacamole

 

Recipe By : The No-Tofu Vegetarian Cookbook, page 4

Serving Size : 10 Preparation Time :0:00

Categories : Appetizers And Snacks

 

Amount Measure Ingredient -- Preparation Method

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

1 large ripe avocado

2 green onions -- minced

1/4 cup bottled mild salsa

2 teaspoons fresh lemon juice

1/2 clove garlic -- minced

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

 

Makes 1 1/2 cups, about 10 servings.

 

Peel avocado and remove pit. Mash in a medium bowl with a stainless steel

fork. Stir in green onions, salsa, lemon juice, garlic, salt and pepper.

Serve with low-fat taco chips or vegetables.

 

Per serving: 44 calories, 3g fat, 0 chol, 4g carb, 1g fiber, 1g protein,

73mg sodium.

 

 

 

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Nutr. Assoc. : 2108 0 1325 0 0 0 0

 

* Exported from MasterCook *

 

Taco Salad Picnic Buffet

 

Recipe By : The No-Tofu Vegetarian Cookbook, page 166

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 large carrot -- cut into pieces

1 small onion -- quartered

1 tablespoon extra-virgin olive oil

2 large garlic cloves -- minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/4 teaspoon dried oregano -- crumbled

1 2/3 cups cooked black beans -- drained

(or 15-oz. can)

1 2/3 cups cooked red kidney beans -- drained

(or 15-oz. can)

14 1/2 ounces canned Mexican-style stewed tomatoes

***TOPPINGS***

Low-fat tortilla chips

Coarsely shredded lettuce

Thinly sliced celery

Chopped fresh broccoli

Chopped fresh cauliflower

Diced tomatoes

Diced red onions

Thinly sliced green onions

Chopped ripe olives

Salsa

Green Onion Guacamole

(See separate recipe)

 

Makes 4 servings

 

Arrange chips and toppings on the table and let everyone choose their own.

The combination of hot, cooked chili and cold, crunchy vegetables heightens

the appeal of this salad.

 

Place the carrot in a food processor and process until coarsely chopped.

Add onion and continue to process until vegetables are finely chopped.

 

Heat oil in a medium saucepan over medium heat. Add carrot mixture and

cook, stirring often, until mixture is slightly tender, about 3 to 4

minutes. Add garlic and cook, stirring, 1 minute. Add chili powder,

cumin, coriander and oregano and stir until well combined.

 

Puree stewed tomatoes in a blender or food processor. Add to pan with

beans and stir to combine. Bring to a boil and stir. Reduce heat, cover

and simmer 10 minutes, stirring occasionally.

 

To assemble salads, have guests line soup-size bowls with tortilla chips

and spoon on hot bean chili, then select desired toppings.

 

Variation: Instead of the combination here, you can substitute your

favorite chili.

 

Per serving without toppings: 274 calories, 5g fat, 0 chol, 47g carb, 9g

fiber, 15g protein, 278mg sodium. 5 WW POINTS.

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 5132 0 0 0 0 0 0 0 0 0 0 0 0 0

 

* Exported from MasterCook *

 

Turkish Pita Pockets

 

Recipe By : The No-Tofu Vegetarian Cookbook, page 168

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Sandwiches

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup cooked white beans -- drained

1 cup peeled & seeded and diced tomatoes

1 cup peeled & seeded and diced cucumber

1/4 cup chopped sweet Spanish onion

or green onions

1 1/2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon minced green olives

1 teaspoon minced fresh parsley

1 dash freshly ground black pepper

4 pita breads -- halved

Lettuce or spinach leaves

Red grapes -- for garnish

Fresh melon slices -- for garnish

Mint sprigs -- for garnish

 

Makes 4 servings.

 

Travelers who visit Turkey in the autumn enjoy delicious vegetables and

melons. This salad-stuffed pita is reminiscent of the flat-bread

sandwiches we once made there. Buy good-quality plain green olives at a

Middle Eastern food store, if you can.

 

Combine the beans, tomatoes, cucumber and onion in a medium bowl. Whisk

together the oil, lemon juice, olives, parsley and pepper in a small bowl.

Pour dressing over vegetables and toss to combine.

 

To assemble sandwiches, open pita bread halves and line with some of the

lettuce or spinach. Spoon bean mixture into pita bread. Serve with

grapes, slices of fresh melon and mint sprigs.

 

Per serving: 293 calories, 6g fat, 0 chol, 50g carb, 50g carb, 4g fiber,

11g protein, 346 mg sodium. 6 WW POINTS

 

Converted by MC_Buster.

 

 

 

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Nutr. Assoc. : 0 1514 3010 1415 0 0 0 678 0 0 4513 0 0 0 0

 

 

schuller