3 Moosewood Lowfat Favorite recipes

[Guest guest]

I've made the guacamole with cottage cheese, and it is wonderful. It

is the most gorgeous pale green color! This is by far the best lowfat

guacamole I've tried.

 

I've also made the Japanese Carrot Salad dressing. It, too, is

wonderful. This cookbook is definitely among my favorites.

 

Ellen C.

ellen

 

* Exported from MasterCook Mac *

 

Guacamole with Cottage Cheese

 

Recipe By : Moosewood Lowfat Favorites

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Dips

Rave Reviews Snacks

Tried

 

Amount Measure Ingredient -- Preparation Method

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

1 ripe avocado

2/3 cup nonfat cottage cheese

2 tablespoons fresh lime juice

1 tablespoon chopped scallions

3/4 teaspoon jalapeno -- minced

2 cloves garlic -- pressed

salt and pepper -- to taste

---

8 ounces baked tortilla chips

 

Makes 1 1/2 cups.

 

Put all the ingredients in a food processor and puree until smooth.

 

The flavor will increase in intensity as it sits.

 

 

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

 

 

Per serving: 168 Calories; 4g Fat (23% calories from fat); 6g

Protein; 27g Carbohydrate; 1mg Cholesterol; 214mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Fruit; 1 Fat

 

NOTES : Here's the guacamole recipe. It is the most gorgeous green

color. This is a good recipe for not-quite-ripe avocados, too. The

one I had would have been awful in a traditional guac, but it worked

very well in this recipe. I was amazed at how much avocado flavor

came through. Also, this guac won't turn brown and ugly.

 

Nutr. Assoc. : 3304 0 0 0 0 0 0 0 0

_____

 

* Exported from MasterCook Mac *

 

JAPANESE CARROT SALAD DRESSING

 

Recipe By : Moosewood Restaurant Lowfat Favorites, pg. 346

Serving Size : 1 Preparation Time :0:00

Categories : Vegan Salad Dressings

Want to Try Oriental

 

 

Amount Measure Ingredient -- Preparation Method

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

1 small carrot -- peeled and shredded

- (about 1/2 cup)

2 tablespoon mirin

2 tablespoon rice vinegar -- or cider vinegar

1 tablespoon soy sauce

1/2 teaspoon dark sesame oil -- or few drops

- (or less - just for flavor)

2 tablespoon minced onions

1 tablespoon prepared mustard

1 tablespoon fresh ginger root -- grated (optional)

 

Makes 2/3 cup.

 

Whirl all in a blender. Well covered, it keeps in the refrigerator

about a week.

 

Makes 2/3 cup.

 

 

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

 

 

Per serving: 108 Calories; 3g Fat (29% calories from fat); 3g

Protein; 14g Carbohydrate; 0mg Cholesterol; 1245mg Sodium

Food Exchanges: 2 Vegetable; 1/2 Fat

 

 

Nutr. Assoc. : 0 0 1638 0 0 0 0 0 0 0

_____

 

 

 

* Exported from MasterCook Mac *

 

Holiday Cranberry Squash

 

Recipe By : Moosewood Restaurant Lowfat Favorites

Serving Size : 1 Preparation Time :0:00

Categories : Holidays & Gifts Vegan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3 winter squash

- such as acorn/ buttercup/ butternut/ or

delicata

2 cups onions -- minced

1 cup celery -- minced

1 teaspoon cooking liquid

- (broth- water- apple juice)

3 cups fresh cranberries

- or 12 ounces frozen cranberries

1/2 teaspoon salt

1 cup unsweetened applesauce

2 teaspoons freshly grated orange peel

juice of 1 orange

- (about 1/2 cup)

1/2 cup pure maple syrup -- or to taste

 

Preheat the oven to 400 degrees.

 

Slice each squash in half lengthwise and remove the seeds. Place the

squash, cut side down, in a large flat-bottomed baking pan, add water

to about =BD inch, cover and bake for 30 minutes.

 

Meanwhile, in a covered saucepan on medium heat, saute the onions and

celery in the cooking liquid, stirring often, for 10 minutes, until

softened. Add the cranberries and salt, lower the heat, and simmer

until the cranberries have popped, about 10 minutes. Remove from the

heat and stir in the applesauce, orange peel, orange juice, and maple

syrup. The filling should be tart--add just enough maple syrup to

offset the sourness of the cranberries.

 

Remove the squash from the oven and turn the halves over in the pan.

Fill each cavity with a rounded 1/2 cup of the filling. Bake,

uncovered, for 30 minutes, until well done.

 

Serves 6. Preparation time 30 to 35 minutes. Baking time 30 to 45 minutes.

 

Note: Baking time varies greatly, depending on the type of squash

you're using. Delicata squash cooks very quickly, so when you fill

the cavity after the initial baking period, you may only need to

return to the oven long enough to heat everything through.

 

 

 

 

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

 

 

Per serving: 950 Calories; 3g Fat (2% calories from fat); 12g

Protein; 239g Carbohydrate; 0mg Cholesterol; 1217mg Sodium

Food Exchanges: 2 Starch/Bread; 5 1/2 Vegetable; 4 1/2 Fruit; 7 Other

Carbohydrates

 

NOTES : Suitable for a holiday meal. I made this last week using

acorn squash. I just harvested 6 delicatas from my garden this

weekend, so I'm going to try this again using them.

 

 

Nutr. Assoc. : 0 0 0 0 0 1582 0 0 0 0 0 1012 0 0 866

_____