Guest guest Posted June 20, 1999 Report Share Posted June 20, 1999 These are among the current recipes at the Vegetarian Times website: Tomato-Garlic Panzanella Salad Tunisian Pasta Salad Vegetable Salad With Curly Endive And Olives Vegetarian Jambalaya * Exported from MasterCook * Tomato-Garlic Panzanella Salad Recipe By : www.vegetariantimes.com 6/99 Serving Size : 10 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CROUTONS*** 1/2 loaf French bread cut in 1-inch cubes -- (about 4 cups) 1/4 cup olive oil 1 tablespoon garlic salt ***SALAD*** 5 tomatoes -- diced 1 onion -- chopped fine 2 cups arugula or fresh basil -- torn in pieces 1/4 cup balsamic vinegar 1/3 cup olive oil 7 cloves garlic -- crushed 12 ounces jarred roasted red peppers -- drained and diced 1 cup kalamata olives -- pitted and chopped 1/2 cup toasted pine nuts Salad greens as needed 8 ounces fresh goat cheese -- (optional) Rose Burtchby of Ventura, Calif., garnered second place in the Great Garlic Cook-Off at the Gilroy (CA) Garlic Festival with this flavorful salad. Croutons: Saute bread in oil until browned but still soft inside, about 5 minutes. Sprinkle with garlic salt. Set aside. Salad: In large bowl combine all ingredients except goat cheese; toss to mix well. Top with croutons and goat cheese if using. Makes 10 servings. Per 1-Cup Serving: 267 Cal.; 5g Prot.; 18g Fat; 23g Carb.; 0 Chol.; 818mg Sod.; 3g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tunisian Pasta Salad Recipe By : www.vegetariantimes.com 6/99 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salt 8 ounces penne pasta 2 tablespoons olive oil 5 tablespoons fresh lemon juice 1/2 teaspoon ground cumin Freshly ground black pepper to taste 1 pinch cayenne pepper 1 cup diced seedless cucumber 1/2 cup kalamata olives pitted and coarsely chopped -- (optional) 2 green onions -- minced 1 large clov garlic -- minced 1 pound ripe cherry or teardrop tomatoes (yellow or red or a combination) 2 tablespoons finely chopped fresh parsley One of the most appealing aspects of a pasta salad is that it allows you to improvise. Experiment by adjusting the seasonings and substituting or adding sauteed mushrooms, feta cheese or blanched green beans. Bring a large pot of water to boil. When water boils, add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until al dente, about 10 minutes, stirring occasionally. Meanwhile, in small bowl, combine oil, lemon juice and cumin. Season with salt, pepper and cayenne to taste. Drain pasta; run under cold running water and drain again. Transfer to large serving bowl. Add cucumber, olives, green onions, garlic and tomatoes. Pour dressing over salad and toss gently to coat. Sprinkle with parsley. Serve at room temperature. Makes 4 servings. Per Serving: 261 Cal.; 6g Prot.; 8g Fat; 40g Carb.; 0 Chol.; 128mg Sod.; 4g Fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Salad With Curly Endive And Olives Recipe By : www.vegetariantimes.com 6/99 Serving Size : 10 Preparation Time :0:00 Categories : Potatoes Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fresh beets trimmed and finely chopped 2 potatoes cut into 4 to 8 pieces 2 carrots -- sliced 1/4 pound curly endive 6 small zucchini cut into 1 inch chunks 3/4 cup kalamata olives -- pitted and chopped 1/2 cup capers -- rinsed 2 tablespoons red wine vinegar 1/2 teaspoon salt or to taste 6 tablespoons extra-virgin olive oil This cooked vegetable salad becomes a meal when accompanied by crusty bread spread with soft Greek cheese. Bring a large pot of water to a boil. Add beets, potatoes and carrots. Boil for 10 minutes; add endive. Continue to boil for 10 to 15 minutes; add zucchini. Reduce heat and simmer for another 10 to 15 minutes. Remove endive with slotted spoon and spread on large serving platter. Remove remaining vegetables and place on top of endive or chard. Scatter olives and capers over vegetables. In small bowl, whisk together vinegar and salt with a little warm water. While whisking, add oil in slow stream; mix until oil is well incorporated. Pour over salad and serve warm or cold. Makes 10 servings. Per 1-cup serving: 176 cal.; 3g prot.; 9g fat; 22g carb.; 0 chol.; 506mg sod.; 5g fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Jambalaya Recipe By : www.vegetariantimes.com 6/99 Serving Size : 6 Preparation Time :0:00 Categories : Soups And Stews Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons safflower oil 1 cup chopped onion 1/2 cup chopped celery 1 clove garlic -- minced 1 medium green bell pepper -- chopped 28 ounces canned peeled tomatoes -- chopped 2 tablespoons tomato paste 1 teaspoon file powder -- (see Note) 3/4 teaspoon salt 1 tablespoon chopped fresh parsley 1 teaspoon hot pepper sauce 4 ounces tempeh 4 ounces prepared seitan cut into 1-inch pieces 4 ounces soy sausage links cut into 1-inch pieces This recipe is adapted from Robin Robertson's 366 Healthful Ways to Cook Tofu and Other Meat Alternatives (Plume/Penguin, 1996). Double or triple this recipe if you're expecting a crowd. In large pot, heat 1/2 tablespoon oil over medium heat. Add onion, celery, garlic and bell pepper. Cook, stirring often, 5 minutes. Add tomatoes, tomato paste, fil‚ powder, salt, parsley and hot pepper sauce. Stir, cover and simmer 20 minutes. If sauce becomes too thick, add 1/2 cup water. Meanwhile, poach tempeh in small amount of water for 10 minutes. (Or steam tempeh in metal steamer.) Drain and cut into 1/2-inch cubes. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add seitan, soy sausage and tempeh and cook, stirring, until lightly browned. Stir meat alternatives into sauce and cook 5 minutes. Serve over rice. Makes 6 servings. Note: Fil‚ powder is a seasoning made from the dried leaves of the sassafras tree. It has a woodsy flavor, reminiscent of root beer and is used mostly in Creole and Cajun cooking. Per Serving: 175 Cal.; 14g Prot.; 5g Fat; 15g Carb.; 0 Chol.; 723mg Sod.; 5g Fiber. 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