Guest guest Posted June 20, 1999 Report Share Posted June 20, 1999 These are among the current recipes at the Vegetarian Times website: Antipasto Kebabs Baked Cheese Puffs Caper And Garlic Dip Eggplant Rolls Foccacia Finger Sandwiches Roasted Peppers Stuffed With Goat Cheese And Olives * Exported from MasterCook * Antipasto Kebabs Recipe By : www.vegetariantimes.com 6/99 Serving Size : 20 Preparation Time :0:00 Categories : Appetizers And Snacks Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 oz packaged fresh cheese ravioli or tortelli 1 small red bell pepper seeded and cut into 40 cubes 20 small fresh mushrooms -- halved 20 large pitted black olives 14 ounces canned quartered artichoke hearts in water -- drained 20 large pimiento-stuffed green olives 20 8 inch wooden skewers 16 ounces bottled fat-free Italian dressing Make these colorful kebabs for a party or serve them as part of a lunch meal. Prepare ravioli or tortellini according to package directions. Rinse with cold water. Drain well. Thread ingredients on skewers as follows: bell pepper chunk, mushroom half, ravioli or tortellini, black olive, artichoke heart quarter, green olive, ravioli or tortellini, mushroom half and bell pepper chunk. (The pepper chunks act as anchors.) Arrange kebabs in a shallow dish. Pour dressing evenly over kebabs, turning to coat. Cover and chill at least 2 hours, turning kebabs occasionally. Makes 20 kebabs. Helpful Hints: If artichoke heart quarters are too big or there aren't enough of them, cut the larger ones in half lengthwise. For more color, use ravioli or tortellini made with tomato or herb pasta. If desired, combine ravioli and tortellini on kebabs. Per Kebab: 43 Cal.; 2g Prot.; 2g Fat; 6g Carb.; 5mg Chol.; 184mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Cheese Puffs Recipe By : www.vegetariantimes.com 6/99 Serving Size : 50 Preparation Time :0:00 Categories : Appetizers And Snacks Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces feta cheese -- crumbled (about 1 1/2 cups) 1 cup nonfat or low-fat ricotta cheese 3/4 cup liquid egg substitute (or 3 eggs lightly beaten) 1 tablespoon finely chopped fresh parsley 1 tablespoon unseasoned dry bread crumbs 10 ounces phyllo pastry shells -- thawed 3/4 cup melted margarine or butter This appetizer is perfect served alongside spicy Greek olives and crisp carrot and celery sticks. Best of all, it can be made ahead and frozen. In a medium bowl, combine cheese, egg substitute or eggs, parsley and bread crumbs. Set aside. Divide phyllo sheets in half; keep one half wrapped in the refrigerator to prevent sheets from drying out. Cut remaining sheets into strips about 3 1/2- by 12-inches. Work with 2 strips at a time, covering the rest with waxed paper to prevent them from drying out. Brush 1 phyllo strip with melted margarine or butter. Top with second strip and brush again. Place 1 tablespoon cheese mixture at one end of layered strips. Lift a corner of the strips next to the filling and fold it over the filling so it touches the opposite long side and forms a triangle enclosing the filling. Continue to fold up the pastry, maintaining the triangular shape. Cover the puff with wax paper to prevent drying. Fill and fold the remaining strips in the same way. Repeat the process with remaining half of phyllo sheets and remaining cheese mixture. Preheat oven to 350 degrees. Place puffs on baking sheets that have been sprayed with vegetable cooking spray. Brush puffs with melted margarine or butter. Bake until golden, about 20 minutes. Makes 50 puffs. Helpful Hints: Phyllo consists of paper-thin sheets of flaky pastry dough. It is available frozen in Greek groceries and many supermarkets. Puffs can be frozen unbaked for up to 4 weeks in an airtight container. When ready to bake, brush frozen puffs with melted margarine or butter and bakes as directed for 30 minutes. Per Puff: 56 Cal.; 2g Prot.; 3g Fat; 4g Carb.; 5mg Chol.; 100mg Sod.; 0 Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caper And Garlic Dip Recipe By : www.vegetariantimes.com 6/99 Serving Size : 5 Preparation Time :0:00 Categories : Appetizers And Snacks Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces soft tofu -- drained 2 teaspoons minced fresh tarragon (or 1 tsp. dried tarragon) 2 teaspoons minced fresh chives or green onions 2 large clov garlic -- minced 1 tablespoon capers -- drained 1 tablespoon stoned-ground prepared mustard 1 large bell-pepper -- (green or red) When is a dip perfect? When it's also a wholesome snack. This super-fast one, with its stunning taste, can be whipped up between commercials. In a food processor or blender, puree tofu. Stir in tarragon, chives or onions, garlic, capers and mustard. Cut off top of pepper. Remove and discard seeds. Fill pepper with dip. Serve at room temperature as a dip or spread, with crackers or vegetables. Makes 1 1/4 cups. Helpful Hint: Capers are the flower buds of a Mediterranean shrub that are pickled and used as a condiment. Available in the condiment section of grocery stores and gourmet shops. Per 1/4-Cup: 40 Cal.; 3g Prot.; 2g Fat; 2g Carb.; 0 Chol.; 63mg Sod.; 0 Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant Rolls Recipe By : www.vegetariantimes.com 6/99 (Recipe By Steven Petusevsky) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 1 1/2 cups part-skim ricotta cheese 1 cup loosely packed fresh basil leaves 1 cup loosely packed fresh parsley 1/2 cup loosely packed fresh spinach leaves 1 tablespoon toasted pine nuts 1 tablespoon grated Parmesan cheese 2 cloves garlic -- minced Freshly ground black pepper ***REMAINING INGREDIENTS*** 1 eggplant -- cut lengthwise into 1/4-inch-thick slices 2 cups marinara or tomato sauce 1/2 cup shredded low-fat mozzarella Extra ricotta filling from this easy recipe makes a great sandwich spread and pasta sauce. Filling: In food processor, puree all filling ingredients. Transfer to bowl and refrigerate until ready to use. If desired, salt eggplant slices and let sit 30 minutes. Rinse, drain and blot dry. Lightly spray nonstick baking sheet with cooking spray; arrange eggplant slices in a single layer on sheet. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes. Preheat oven to 375 degrees. Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish. Place 1 to 2 tablespoons ricotta filling in center of each eggplant slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce; sprinkle with mozzarella. Bake until eggplant is tender and heated through, 25 to 30 minutes. Makes 4 servings. Variation: Add 1 oz. reconstituted sun-dried tomatoes to filling. Note: Depending on size of eggplant used, there may be extra filling. Use it as a sandwich spread, toss it with hot pasta, or thin it with a little water left from boiling pasta for dipping. Per Serving: 308 Cal.; 19g Prot.; 16g Fat; 27g Carb.; 37mg Chol.; 1,024mg Sod.; 4g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Foccacia Finger Sandwiches Recipe By : www.vegetariantimes.com 6/99 Serving Size : 16 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red or yellow bell peppers -- (or one of each) 3 tablespoons extra virgin olive oil 1 1/2 tablespoons balsamic vinegar 1 small clov garlic -- minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 ounces goat cheese -- crumbled 1 1/2 tablespoons chopped fresh basil or 1 tsp. dried 1 round foccacia bread -- (8 to 10 inches) OR onion foccacia bread 1 cup packed shredded romaine lettuce Foccacia bread may be found in Italian markets, specialty bread stores and many supermarkets. If it is not available, substitute a French bread baguette and cut the filled baguette crosswise into 1 1/2-inch slices. Preheat broiler. Quarter bell peppers lengthwise; discard stems and seeds. Flatten with palm of hand. Place skin side up on foil-lined baking sheet. Broil 3 to 4 inches from heat until skin is evenly blackened, 8 to 12 minutes. Wrap peppers in foil from pan; let stand 15 minutes. Meanwhile, in small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and discard skin from peppers. Cut into uniform pieces; arrange in shallow dish. Pour dressing over peppers. Cover; chill at least 2 hours or up to 24 hours. In small bowl, combine goat cheese and basil; mix well. Drain peppers; add marinade from peppers to cheese mixture; mix well. Using a long serrated knife, split bread in half horizontally. Spread cheese mixture over cut sides of bread. Arrange romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to serve. Makes 16 wedges. Per Wedge: 66 Cal.; 3g Prot.; 3g Fat; 8g Carb.; 3mg Chol.; 109mg Sod.; 1g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Peppers Stuffed With Goat Cheese And Olives Recipe By : www.vegetariantimes.com 6/99 Serving Size : 12 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 roasted red bell peppers -- skin removed 3/4 pound fresh goat cheese 12 pitted imported black olives -- sliced 4 green onions -- thinly sliced 1/2 tablespoon finely chopped fresh rosemary 1 1/2 cups yellow cornmeal for dredging 1/2 cup vegetable oil This dish was inspired by the flavors of the Mediterranean. You can either roast the bell peppers yourself or buy whole roasted peppers in a jar, but be sure to drain them well and pat them dry before stuffing. Make one lengthwise slit down each roasted pepper and remove seeds. In medium bowl, mash cheese to soften. Add olives, green onions and rosemary. Divide into 6 portions and shape each portion into a cylinder. Place one cheese cylinder into each pepper. Wrap the pepper around the cheese, overlapping the edge. Roll stuffed peppers in cornmeal to coat well. Transfer pepper to a baking dish dusted with cornmeal. Cover and refrigerate until ready to bake. Preheat oven to 400 degrees. Lightly coat shallow roasting pan with oil. Arrange peppers in pan and bake until heated through and cornmeal coating is crisp, 5 to 10 minutes. Arrange stuffed peppers on serving platter and cut each into 4 slices. Makes 12 servings. Per 2-Slice Serving: 182 Cal.; 8g Prot.; 9g Fat; 18g Carb.; 25mg Chol.; 205mg Sod.; 2g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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