Essential Vegetarian

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I have a few more recipes from The Essential Vegetarian:

 

Cinnamon-Raisin Rolls

Muesli

 

Kathleen

 

* Exported from MasterCook *

 

Cinnamon-Raisin Rolls

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 80

Serving Size : 1 Preparation Time :0:00

Categories : Buns And Rolls Fruits

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup raisins

1 cup whole wheat flour

1 cup unbleached all-purpose flour

1 tablespoon baking powder

1 cup low-fat cottage cheese

1/3 cup granulated sugar

1/3 cup nonfat buttermilk

1 teaspoon vanilla extract

1/3 cup loosely packed brown sugar

2 teaspoons ground cinnamon

 

Makes 8

Total time, 1 hour.

Time to prepare 35 minutes.

Cooking time: 25 minutes.

Do ahead: you can make the dough up to 3 days in advance. Keep wrapped and

refrigerated until ready to use.

Refrigeration/freezing: Dough keeps, unbaked, up to 3 days in the

refrigerator or up to 6 months in the freezer. Rolls keep 2 days

refrigerated, up to 6 months frozen.

 

A cross between biscuits and buns . . . delicious however you describe

them. Be sure to bake plenty if there are other people in the house; the

aroma of cinnamon is so appetizing. you'll be handing these out fresh from

the oven.

 

Heat the oven to 400 F.

 

Place the raisins in a small bowl. Bring 1/4 cup water to a boil and pour

it over the raisins. Set aside.

 

In a mixing bowl, whisk together the flours and baking powder.

 

In a food processor puree the cottage cheese until smooth. Add the

granulated sugar, buttermilk, and vanilla. Process again until smooth.

Add the flour mixture and process in short pulses just until a dough forms,

about 4 to 5 pulses.

 

Dust a flat work surface with flour. Pat the dough into a ball, Place it

in the center of the work surface and roll it out into a rectangle, about

10 by 12 inches.

 

Combine the brown sugar and cinnamon, and sprinkle evenly over the dough.

Drain the raisins and distribute them over the dough Roll the dough up from

the long side as if it were a jelly roll. Slice it into 8 pieces.

 

Place the pieces flat on a nonstick baking sheet. Bake for 25 minutes, or

until golden brown. Leave the rolls on the baking sheet and cool on a rack

for 5 minutes. Serve warm. To store, let the rolls cool completely. Seal

them inside a plastic bag and refrigerate or freeze.

 

Per serving (1 roll), calories 185, protein 80g, carbohydrate 36.6, fat 1g,

.. Cholesterol 2.73 mg, sodium 263 mg, 5% calories from fat. Good source

of vitamins B1, B2, B3, calcium.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Muesli

 

Recipe By : The Essential Vegetarian, by Diana Shaw, page 56

Serving Size : 1 Preparation Time :0:00

Categories : Breakfast Fruits

Grains And Cereals

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/3 cups rolled oats -- preferably organic

1 1/3 cups water

1 tablespoon fresh lemon or orange juice

3 tablespoons maple syrup

1/2 cup chopped prunes

1/2 cup chopped dried apples

1/4 cup currants or chopped raisins

2 tablespoons slivered or chopped almonds -- toasted (see Note)

 

Serves 4

Total time: 5 to 7 minutes, not including time to soak the cereal.

Time to prepare: 5 to 7 minutes.

Cooking time: none.

Refrigeration: refrigerate up to 24 hours.

 

If you were only to read the ingredients and preparation directions, you

wouldn't imagine at this dish would be any good at all. ! mean, what could

you expect of a mix of rolled oats, dried fruits, and nuts soaked in water?

Quite a lot, as it happens, it is delicious. If you're still skeptical,

make this Muesli just once, and you'll find -I promise- how deceptive a

mere recipe can be.

 

Serve the Muesli topped with plain or vanilla nonfat yogurt or milk.

 

In a large ceramic or glass bowl, combine the oats, water, lemon or orange

juice, maple syrup, prunes, apples, currants or raisins, and almonds. Stir

well, cover with plastic wrap, and refrigerate overnight. Stir well before

serving.

 

Note: To toast almonds, heat the oven or toaster oven to 350 F. Place the

almonds in a single layer on a sheet of foil. Bake until they're golden

brown, about 5 minutes for slivered almonds and 8 minutes for whole. Watch

closely to prevent burning.

 

NOW TRY THIS: Add 2 tablespoons unsweetened coconut to the basic mixture,

or add 14 cup chopped dried cherries, or add a pinch of cinnamon.

 

Per serving: calories 245. Protein 5g, carbohydrate 52g, fat 3.6 g,

cholesterol 0 mg, sodium 16 9 mg. 3% calories from fat . Good source of

vitamins B1, E; iron, zinc.

 

Converted by MC_Buster.

 

 

 

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