Guest guest Posted May 6, 1999 Report Share Posted May 6, 1999 Buster has placed 3 MasterCook recipes from The Complete Soy Cookbook, by Paulette Mitchell in this file: Chinese Noodle Soup Spaghetti With Tempeh In Mexican Chili Sauce Tofu-Spinach Lasagna Kathleen * Exported from MasterCook * Chinese Noodle Soup Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 52 Serving Size : 6 Preparation Time :0:00 Categories : Soyfoods Pasta, Couscous, Etc. Soups And Stews Vegetables Mitchell: Complete Soy Cookbk Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups vegetable stock 8 ounces Chinese wheat-flour noodles 4 ounces oyster mushrooms stems removed and discarded tops cut into 1/4-inch-wide strips -- (see Tip) 20 snow peas stems and strings removed 1/2 cup coarsely shredded carrot 2 medium scallions -- chopped 1/4 cup diced red bell pepper 2 tablespoons low-sodium soy sauce -- or to taste 1 teaspoon minced garlic 1/2 teaspoon red pepper flakes -- or to taste 1/8 teaspoon ground white pepper -- or to taste 12 ounces silken extra-firm tofu cut into 1/2-inch cubes -- (about 2 cups) 2 teaspoons dark sesame oil garnish -- (optional) chopped scallions toasted sesame seeds Makes 6 servings The typical proportion of broth to solid ingredients is reversed in this soup. Here a large helping of noodles fills the bowls, then the spicy broth, tofu, and vegetables are poured atop. Make nothing else for dinner! Serve the soup in large bowls with chopsticks and Chinese soupspoons. Adjust the amount of red pepper flakes if you prefer your soup less fiery. Pour the vegetable stock into a large saucepan or Dutch oven; cover and heat over high heat just until the liquid comes to a boil. Stir in the noodles, mushrooms, snow peas, carrot, scallions, bell pepper, soy sauce, garlic, red pepper flakes, and white pepper. When the liquid returns to a boil, reduce the heat to medium cover and cook until the noodles and vegetables are tender, about 5 minutes. Gently stir in the tofu cubes and sesame oil; heat until the tofu is warm. Adjust the seasonings to taste. To serve, use tongs to fill large soup bowls with the cooked noodles. Ladle the broth, tofu, and vegetables over the noodles. ADVANCE PREPARATION: This soup is best when prepared just before serving. Covered and refrigerated, it will keep for up to 1 day. After standing, the stock becomes absorbed into the noodles; add more as needed when reheating. VARIATIONS: Substitute white or shitake mushrooms for the oyster mushrooms. Per serving (1 1/3 cups): Cal 125, Pro 8.2g, Carb 13g, Fat 4.5g, ChoI 0mg, Sod 370mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti With Tempeh In Mexican Chili Sauce Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, page 136 Serving Size : 4 Preparation Time :0:00 Categories : Soyfoods Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Mitchell: Complete Soy Cookbk Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces spaghetti ***FOR THE MEXICAN CHILI SAUCE*** 2 tablespoons olive oil 8 ounces tempeh cut into 1/2-inch cubes 2 cups sliced mushrooms 1 green bell pepper -- coarsely chopped 1/2 cup coarsely chopped onion 2 ribs celery -- coarsely chopped 2 teaspoons minced jalapeno pepper -- or to taste (see Tips) 1 teaspoon minced garlic 6 ounces canned tomato paste 1/4 cup water 14 1/2 ounces canned diced tomatoes -- with juice 2 teaspoons chili powder -- or to taste 2 teaspoons minced fresh oregano (or 1/2 teaspoon dried) 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper -- or to taste 1/4 teaspoon hot pepper sauce -- or to taste 1/4 cup coarsely chopped fresh cilantro (do not substitute dried cilantro-if fresh is unavailable substitute fresh flat-leaf parsley) garnish -- (optional) freshly ground black pepper shredded mozzarella cheese or cheddar cheese 1 sprig fresh cilantro or flat-leaf parsley Makes 4 servings Once thought of as being strictly Italian, pasta has broken out of the stereotype as it has become prevalent in " fusion cooking, " combining the elements of various cuisines in non-traditional ways. This richly flavored sauce contains herbs, flavorings, and ingredients in a distinctly Mexican combination. Although the list of ingredients is long, this sauce can be prepared quickly and simply. Bring a large pot of water to a boil over high heat; add the spaghetti. When the water returns to a boil, stir once to separate the spaghetti. Reduce the heat to medium-high and cook until al dente, about 8 to 10 minutes. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the tempeh; cook, stirring gently, until it is lightly browned, about 5 minutes. Add the mushrooms, bell pepper, onion, celery, jalapeno pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Reduce the heat to medium. Combine the tomato paste and water in a small bowl; add to the skillet. Stir in the remaining ingredients except the cilantro. Stir gently until warmed through, about 5 minutes. Stir in the cilantro. Adjust the seasonings to taste. When the pasta is done, drain well. To serve, place a mound of spaghetti on each serving plate; top with the sauce and garnish. ADVANCE PREPARATION: Covered and refrigerated, the sauce will keep for up to 2 days; it reheats well. Serve the warmed sauce over freshly cooked hot pasta. VARIATION: Serve the sauce over rice rather than spaghetti. TIPS: Jalapenos, one of the most familiar chili peppers, are small, smooth-skinned green peppers (scarlet when ripe) about 2 inches in length. They are readily available in most markets, both fresh and canned Those in cans or jars are milder than fresh because they are peeled, seeded, and packed in liquid Store fresh peppers in a plastic bag in your refrigerator, where they will keep for 1 to 3 weeks. Just how hot a pepper is depends on the amount of a substance called capsaicin (kap-SAY-ih-sihn), found mainly in the veins near the seeds. Unaffected by heat or cold, capsaicin retains its potency despite time, cooking, or freezing, so removing the membranes and seeds before using peppers is the only way to reduce the heat. Small peppers have more membranes and seeds than large peppers, so generally they are hotter. To avoid irritation from the caustic oils in fresh or dried chili peppers, do not touch your eyes, nose, or lips while handling them. Many cooks wear disposable plastic gloves when working with hot chilies. Afterward, wash your hands, knife, and cutting board in hot, soapy water. Per serving: Cal 380, Pro 20.1, Carb 46.ig, Fat 12.8g, Chol 28mg, Sod 331mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu-Spinach Lasagna Recipe By : The Complete Soy Cookbook, by Paulette Mitchell, 208 Serving Size : 8 Preparation Time :0:00 Categories : Soyfoods Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Mitchell: Complete Soy Cookbk Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 9 lasagna noodles 1 tablespoon olive oil 2 cups sliced mushrooms 2 carrots -- coarsely grated 1/2 cup coarsely chopped green bell pepper 3/4 cup coarsely chopped onion 2 teaspoons minced garlic 29 ounces canned tomato sauce -- (see Tip) 2 tablespoons minced fresh oregano (or 2 teaspoons dried) 2 tablespoons minced fresh basil (or 2 teaspoons dried) 1/2 teaspoon freshly ground black pepper -- or to taste 1/2 teaspoon red pepper flakes -- or to taste 1 dash salt -- or to taste 1 1/2 cups mashed silken extra-firm tofu -- (12 ounces) 1 cup nonfat ricotta cheese 10 ounces packaged frozen chopped spinach thawed and drained and squeezed dry 1 cup freshly grated Parmesan cheese 1 cup shredded part-skim mozzarella cheese Makes 8 servings This is one of my favorites for serving a crowd because I can count on it to please vegetarians and nonvegetarians alike. Another bonus: it requires little last-minute attention. Preheat the oven to 375F. Lightly coat a 13- by 9-inch baking pan with the cooking spray. Bring a large pot of water to a boil over high heat; add the lasagna noodles. When the water returns to a boil, stir once to separate the noodles. Reduce the heat to medium-high and cook until al dente, about 12 to 15 minutes. Meanwhile, heat the oil in a large nonstick saute pan over medium-high heat. Add the mushrooms, carrots, bell pepper, onion, and garlic; cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Remove the pan from the heat; stir in the tomato sauce, fresh or dried oregano and basil, pepper, red pepper flakes, and salt. Adjust the seasonings to taste. Set aside. Put the tofu and ricotta cheese into a food processor; process until the mixture is smooth. Stir in the spinach and 1/2 cup of the Parmesan cheese. Set aside. When the noodles are done, drain well; rinse with cool water and drain again. To assemble the dish, spread about 1 cup of the tomato sauce mixture in the baking pan. Arrange 3 noodles lengthwise in a single layer; spread 1 cup of the tofu-spinach mixture over the noodles and sprinkle with 1/3 cup of the mozzarella cheese. Repeat the layers two more times; top the dish with the remaining 1 cup of the tomato sauce mixture. Cover with aluminum foil and bake for 35 minutes. Uncover and sprinkle with the remaining 1/2 cup Parmesan cheese. Bake for about 10 minutes longer, or until the cheese is melted and the top is lightly browned. Allow to stand for about 5 minutes before serving. ADVANCE PREPARATION: This dish can be assembled tip to 1 day before baking; cover and refrigerate. Bake just before serving. If possible, let stand at room temperature for about 15 minutes before baking; if chilled, allow about 10 minutes longer baking time. VARIATION For the mashed fresh tofu, substitute 18 ounces silken extra firm tofu that has been frozen, thawed, squeezed, and crumbled; stir into the ricotta cheese (do not puree) with the spinach and Parmesan cheese. Canned tomato puree is made from tomatoes that have been cooked and strained, resulting in a thick liquid Canned tomato sauce has a slightly thinner consistency. Per serving: Cal 321, Pro 21.9g, Carb 37.3g, Fat 9.4g, Chol 23mg, Sod 1,035mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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