Vegetarian Cooking for Everyone 1

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Buster has placed a total of 2 MasterCook recipes in this file:

 

Hoisin Marinade

Lentils With Pasta, Rice, And Buttery Mint Sauce

 

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* Exported from MasterCook Buster *

 

Hoisin Marinade

 

Recipe By :Madison's Vegetarian Cooking for Everyone, page 598

Serving Size : 1 Preparation Time :0:00

Categories : None

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup hoisin sauce

1/4 cup rice wine -- (mirin)

2 1/2 tablespoons soy sauce

1 1/2 tablespoons brown sugar

1 1/2 tablespoons ketchup

3 each garlic cloves -- finely minced or

pounded until smooth

 

Makes about 3/4 cup.

 

Hoisin sauce can be found at most supermarkets and Asian groceries. Use

the marinated tofu with Chinese noodles or in stir-fries.

 

Combine the ingredients in a small bowl. Spread over tofu or steamed

tempeh and marinate for several hours or overnight.

 

Converted by MC_Buster.

 

Per serving: 332 Calories (kcal); 2g Total Fat; (7% calories from fat); 6g

Protein; 57g Carbohydrate; 2mg Cholesterol; 3880mg Sodium Food Exchanges: 0

Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 3 Other

Carbohydrates

 

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* Exported from MasterCook Buster *

 

Lentils With Pasta, Rice, And Buttery Mint Sauce

 

Recipe By :Madison's Vegetarian Cooking for Everyone, page 303

Serving Size : 4 Preparation Time :0:00

Categories : None

 

Amount Measure Ingredient -- Preparation Method

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1 cup farfalle or other dried pasta

(2 cups cooked)

1 large onion

diced into 1/2-inch squares

2 tablespoons extra virgin olive oil

8 each Roma tomatoes

seeded and neatly diced

Salt and freshly milled pepper

2 cups cooked lentils -- preferably green

1 1/2 cups cooked long-grain white rice

4 tablespoons butter -- up to 6

3 tablespoons chopped mint leaves

 

Serves 4 to 6

 

This recipe, another favorite of mine, is based on one in Claudia Roden's

Mediterranean Cookery. It's the flourish of buttery mint added at the end

that makes it so special. Make this when you have leftover rice, lentils,

or pasta (or all three). Otherwise it will be excessively complicated, and

it should be simple.

 

Cook the pasta in plenty of salted water, then drain and rinse.

 

Saute the onion in the oil in a skillet over medium heat, stirring

occasionally, until well browned, 12 to 15 minutes. Add the tomatoes,

season with salt and plenty of pepper, and turn off the beat. Heat the

lentils, rice, and cooked pasta in a large skillet with 1/2 cup water.

Season well with salt and pepper, then add the tomatoes and onion and turn

the heat to low. Melt the butter in a small skillet over medium-high heat.

When it's sizzling, add the mint leaves and fry for 30 seconds. Grind in

plenty of pepper. Pour the butter over the lentil mixture and serve

immediately.

 

Converted by MC_Buster.

 

Per serving: 417 Calories (kcal); 20g Total Fat; (40% calories from fat);

13g Protein; 51g Carbohydrate; 31mg Cholesterol; 144mg Sodium Food

Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 3

1/2 Fat; 0 Other Carbohydrates

 

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