Guest guest Posted June 18, 1999 Report Share Posted June 18, 1999 * Exported from MasterCook * Baked Stuffed Vidalia Onions Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ea Vidalia onions 1 t Olive oil 1/2 c TVP flakes or granules 1/2 c Hot water 1/2 ts Marjoram 1/2 ts Cumin 1/2 ts Salt 1 pn Cayenne pepper 1/2 c Fine breadcrumbs 1/2 c Vegetable stock 1/2 c Grape juice or white wine Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs. Place the hollowed out onion shells in a baking dish. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells. Leave uncovered bake at 375F for 30 to 35 minutes. Let stand for 5 minutes before serving. " Vegetarian Times " February, 1992 - - - - - - - - - - - - - - - - - - - Per serving: 543 Calories (kcal); 55g Total Fat; (88% calories from fat); 2g Protein; 13g Carbohydrate; trace Cholesterol; 475mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Bowl of Compassion Vegetarian Chili Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Chili Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Olive oil 2 medium Onions -- chopped 4 Cloves garlic -- minced 2 Jalapeno peppers -- chopped 1 Mild pepper -- chopped 1 Red pepper -- chopped 1 Green pepper -- chopped 2 large Tomatoes -- diced 8 ounces Tomato sauce 2 cans Rotel Tomatoes and Chilis 2 15 oz cans dark red kidney Beans 3 cups Water 4 tablespoons Chili powder 2 tablespoons Cumin 1 tablespoon Paprika 1 tablespoon Oregano 1 tablespoon Lemon juice Salt -- pepper to taste Tabasco to taste 1 cup Textured Vegetable Protein Saute onions, garlic, and peppers in oil until onions are translucent. Add spices and simmer for two minutes. Stir in remaining ingredients, adding the TVP last. You can adjust the amount of TVP to obtain the desired texture and consistency. You can substitute beer for the water for a more unique flavor. One jalapeno makes a mild chili (two were used for the cookoff). Simmer from four to six hours. It's even better the next day. - - - - - - - - - - - - - - - - - - - Per serving: 184 Calories (kcal); 14g Total Fat; (61% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 293mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Friday Night Supper Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Indiana Soybean Board Main Dishes Pasta TSP/ TVP Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup textured soy protein (TSP also called textured vegetable protein or TVP) 1 cup boiling water 1 pound elbow macaroni 1 onion -- finely chopped 1 tablespoon oil 1 16-ounce can stewed tomatoes -- sliced 1 cup tomato sauce To rehydrate the TSP, place the TSP in a medium bowl and pour the boiling water over it; set aside. Cook the macaroni according to the package directions. In a large skillet, heat the oil over low heat. Add the onion and sauté until tender. Add the TSP and stir-fry for about 3 minutes. Add the cooked macaroni, the tomatoes, and the tomato sauce to the skillet; cover and heat everything thoroughly. Serve hot. Source: " Indiana Soybean Board " S(Internet address): " http://www.soyfoods.com/index.html " Copyright: " Copyright 1997 Indiana Soybean Board (800) 735-0195 " - - - - - - - - - - - - - - - - - - - Per serving: 688 Calories (kcal); 6g Total Fat; (7% calories from fat); 55g Protein; 111g Carbohydrate; 0mg Cholesterol; 417mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 5 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 242 0 0 0 0 0 0 * Exported from MasterCook * Individual Shepherd's Pies Recipe By :http://soyfoods.com/SimplySoy/ 3/99 Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Soy Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large baking potatoes 1 cup carrots -- cut into 1/4 " dice 1/2 cup green beans cut into 1/4 " pieces 1 recipe Sloppy Joes 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup hot water -- About Paprika for garnish ***Sloppy Joes*** 1 cup textured soy protein 1 cup boiling water 16 ounces canned sloppy joe sauce Put the leftovers on a baking sheet and freeze. Store them in a freezer bag and reheat them for a quick meal another day. Bake potatoes in a 425ø oven for 45 minutes or longer, until they test tender when pricked with a fork. Prepare filling: While the potatoes are baking, cook the carrots and green beans in a little simmering water until tender and prepare the Sloppy Joes recipe. Drain the carrots and beans and mix into the Sloppy Joes mixture. Prepare potatoes: Using a pot holder to protect your hands, slice the baked potatoes in half the long way. Scoop out the white insides, leaving 1/4 " shell. Put the shells on a baking sheet and the white insides into a mixing bowl. Using an electric mixer or potato masher, mash the potatoes with the salt and pepper. Add hot water as needed to make potatoes the desired consistency. Sloppy Joes: To rehydrate the TVP, place the TVP in a medium saucepan and pour the boiling water over it. Add the sloppy joe sauce to the TVP; cook over low heat until heated through. Assemble: Put 1/3 cup filling into each of the 12 potato shells. Spread 1/2 cup mashed potatoes over the top of each shell to cover the filling. Sprinkle with paprika and bake at 350ø for 20 minutes, until heated through. Yield: 6 servings Serving size: 2 potato halves Per serving: 362 calories, 1 g total fat (0.1 g sat fat), 17 g pro, 78 g carb, 11.2 g fiber, 540 mg sodium, 0 mg cholesterol. Exchanges: 3 starch, 1 vegetable, 2 other carbohydrate, 1 very lean meat Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 1650 Calories (kcal); 3g Total Fat; (1% calories from fat); 179g Protein; 264g Carbohydrate; 0mg Cholesterol; 685mg Sodium Food Exchanges: 16 1/2 Grain(Starch); 20 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Linda's Lasagne Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Strips lasagne -- to 15 4 tablespoons Olive oil 1 large Onion -- chopped 2 cloves Garlic -- crushed 1 2 1/4 ounce TVP mince 3 16 oz cans chopped tomatoes 1 teaspoon Oregano -- Salt and pepper to taste -- stock or veg water 1 cup Cottage cheese 1 cup Cheddar -- grated Preheat oven 350. Place lasagne strips in saucepan, cover with water, and boil for a few minutes until they are starting to soften. Heat the oil in a large saucepan and saute the onion and garlic. Add the TVP mince, chopped tomatoes with their juice, oregano, salt and pepper. Simmer 20-30 mins, adding a little stock or water if necessary to make a moist sauce. Remove from heat. Pour a layer of tomato sauce in a deep, large baking dish. Spoon a layer of cottage cheese over the sauce, then arrange a layer of lasagne over that, followed by a layer of grated cheddar. Repeat this layering process until you are about 1 1/2 inches away from the top of the baking dish. Finish with a layer of tomato sauce topped by a final layer of cheddar cheese. Bake the lasagne 30 mins, until the cheese is brown and bubbly. Good source of protein, B group, calcium, iron From Linda McCartney's Home Cooking Typed by Lisa Greenwood Posted to MasterCook Recipe List by Nancy Berry <nlberry on Apr 22, 1998. - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 10g Total Fat; (53% calories from fat); 7g Protein; 13g Carbohydrate; 3mg Cholesterol; 172mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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