Guest guest Posted June 21, 1999 Report Share Posted June 21, 1999 eggplant mushroom tofu * Exported from MasterCook * Basil-Garlic Mayonnaise Recipe By :Susan Belsinger Serving Size : 4 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large garlic clove -- pressed 1 tablespoon minced fresh basil leaves -- or more 1/2 cup mayonnaise In a jar or small bowl, stir the garlic and basil into the mayonnaise, cover, and store in refrigerator for as long as a week. Source: " Herb Companion, Jun/Jul 1999 " Yield: " 1/2 cup " - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 23g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 10mg Cholesterol; 156mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Grilled Portabello Mushroom Sandwiches Recipe By :Susan Belsinger Serving Size : 0 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large red bell pepper -- roasted 2 cloves garlic 1/4 cup packed fresh basil leaves 1/4 cup packed fresh Italian parsley leaves Salt and freshly ground pepper to taste 2 tablespoons olive oil Olive oil -- for grilling 4 large portabello mushroom caps 1 medium red or yellow onion Dried thyme sprigs or dried rosemary branches -- or smoking 4 slices Swiss or Gruyere cheese 4 whole wheat or sourdough rolls -- split in half 1 cup arugula leaves (generous) -- washed and dried substitute spinach or lettuce Prep: Peel, stem, seed, and roughly chop the roasted bell pepper. Clean mushrooms with a brush; remove stems. Slice onion crosswise into 4 thick slices. Roast the bell pepper on the grill, skin and seed. In a food processor, pulse the roasted pepper with the garlic, basil, parsley, salt, and pepper to a medium fine consistency, scraping down the sides as needed. With the motor running, add the olive oil through the feed tube. Taste for salt and pepper and set aside. Brush the mushrooms and onion slices lightly with olive oil on both sides. Throw a handful of dried thyme sprigs or a few branches of rosemary on the fire just before grilling the vegetables. The onion will take a little longer than the mushrooms. Place a slice of cheese on each mushroom just before taking it off the grill. Remove the vegetables to a plate and season them with salt and pepper. Lightly grill both sides of the rolls. Spread both halves of each roll with the red pepper sauce. Layer the lower half with a mushroom, an onion slice separated into rings, and the arugula. Cover with the upper half of the roll. Serve immediately. Source: " Herb Companion, Jun/Jul 1999 " - - - - - - - - - - - - - - - - - - - Per serving: 533 Calories (kcal); 31g Total Fat; (46% calories from fat); 19g Protein; 61g Carbohydrate; 0mg Cholesterol; 52mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 10 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates NOTES : Smoke is infused with dried thyme or rosemary. Makes 4 sandwiches. Grilling brings Out the flavor of portabellos, while arugula adds an incomparable smoky flavor. Nutr. Assoc. : 0 0 87 1036 1091 0 2130706543 5943 4288 1492 2130706543 0 2130706543 49 2130706543 * Exported from MasterCook * Oriental-Style Grilled Tofu And Vegetable Sandwiches Recipe By :Susan Belsinger Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces summer squash such as zucchini -- or more one each yellow and green 1 medium yellow onion or 1 bunch scallions 1 pound firm tofu -- drained 1/2 cup Asian-Style Marinade Vegetable oil 8 slices country-style whole wheat bread Wasabi Mayonnaise -- see recipe or plain mayonnaise 1 cup tat-soi leaves (generous) or substitute 1 cup spinach leaves -- and 1/2 cup cilantro leaves -- washed and dried You can substitute 1 baguette, cut into 4 lengths and split horizontally. Prep: Slice squash lengthwise into 4 pieces each. Slice the onion crosswise into 4 pieces. Slice tofu lengthwise into 4 sticks. Marinate the squash, onion or scallions, and tofu slices for at least 3 hours or overnight, turning occasionally. Brush the grill lightly with vegetable oil. Grill the vegetables and tofu over a medium hot fire. Remove the vegetables and tofu to a plate and lightly grill both sides of the bread or baguette. Spread 1 side of each piece of bread lightly with mayonnaise. Layer the lower half of each sandwich with 1 slice each of tofu, yellow and green squash, 1 onion slice, separated into rings (or scallions, trimmed and sliced into 1inch lengths), and the tat-soi or spinach and cilantro leaves. Close the sandwich and cut in half. Serve immediately. Source: " Herb Companion, Jun/Jul 1999 " - - - - - - - - - - - - - - - - - - - Per serving: 233 Calories (kcal); 7g Total Fat; (25% calories from fat); 14g Protein; 31g Carbohydrate; 1mg Cholesterol; 285mg Sodium Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : Makes 4 sandwiches. Vary the vegetables on this sandwich to suit your taste or what you have on hand; peppers or shiitake mushrooms are good additions. Tofu is much better when it has been marinated for awhile. Wasabi powder, the pungent Japanese green horseradish condiment used in the mayonnaise, is available at specialty groceries. Nutr. Assoc. : 0 2130706543 0 2130706543 0 0 0 2334 0 2130706543 2130706543 0 0 0 * Exported from MasterCook * Roasted Eggplant Sandwiches With Basil And Fresh Mozzarella Recipe By :Susan Belsinger Serving Size : 4 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound eggplant -- 1/2-inch slices 1/2 cup Italian-Style Marinade 8 dried rosemary branches -- for smoking Vegetable oil 8 ounces fresh mozzarella -- thinly sliced 1 large ripe tomato -- sliced Salt and freshly ground pepper to taste 12 large basil leaves -- or more Basil-Garlic Mayonnaise -- see recipe or substitute 4 tablespoons olive oil 1 large clove garlic ~Bread: 1 focaccia -- cut into fourths or 4 large onion rolls or mini-baguettes -- split horizontally Marinate the eggplant slices for at least 3 hours or overnight, turning occasionally. Just before grilling, throw a handful of rosemary stalks on the coals. Brush the grill lightly with oil. Grill the eggplant over a medium-hot fire. Remove the slices to a plate and lightly toast both sides of the focaccia or rolls. Spread one side of each piece of bread with the mayonnaise or rub it with the garlic clove and drizzle with a little olive oil. Layer the lower half of each sandwich with 1 or 2 slices of eggplant, 1 or 2 slices of mozzarella, 2 or 3 basil leaves, 2 slices of tomato, salt and pepper; add another slice or 2 of eggplant and 1 or 2 more basil leaves. Put on the lid and serve immediately. Source: " Herb Companion, Jun/Jul 1999 " - - - - - - - - - - - - - - - - - - - Per serving: 530 Calories (kcal); 18g Total Fat; (30% calories from fat); 12g Protein; 80g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates NOTES : Dried rosemary is tossed on the coals. Makes 4 sandwiches. Any leftover eggplant is good the next day in a sandwich or tossed with pasta. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2130706543 2130706543 * Exported from MasterCook * Wasabi Mayonnaise Recipe By :Susan Belsinger Serving Size : 4 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons wasabi powder -- or more to taste 3 tablespoons Asian-Style Marinade -- see recipe 1/4 cup mayonnaise In a small bowl or jar, stir the wasabi powder and marinade into mayonnaise, cover, and store in the refrigerator for as long as a week. Source: " Herb Companion, Jun/Jul 1999 " Yield: " 6 tablespoons " - - - - - - - - - - - - - - - - - - - Per serving: 100 Calories (kcal); 12g Total Fat; (98% calories from fat); trace Protein; trace Carbohydrate; 5mg Cholesterol; 78mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. 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