3 more from Moosewood Lowfat Favorites

[Guest guest]

* Exported from MasterCook Mac *

 

Orange Tarragon Dressing

 

Recipe By : Moosewood Restaurant Lowfat Favorites

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Salad Dressings

Fruit

 

Amount Measure Ingredient -- Preparation Method

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

2 heads roasted garlic

1/2 cup orange juice

2 teaspoons Dijon mustard

2 tablespoons rice wine vinegar

- or white wine vinegar or cider vinegar

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 teaspoon fresh tarragon -- minced

- (or 1/2 teaspoon dried)

 

Squeeze the garlic paste from the heads of roasted garlic into a blender.

Add the orange juice, mustard, vinegar, salt, and pepper and puree until

smooth and creamy. Add the tarragon and whirl briefly just to mix-there

should be flecks of green throughout the golden dressing. Set aside for at

least 30 minutes to allow the flavors to marry. Tightly sealed and

refrigerated, the dressing will keep for about a week.

 

 

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

 

 

Per serving: 13 Calories; less than one gram Fat (8% calories from

fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 110mg Sodium

 

 

Nutr. Assoc. : 3505 0 0 0 0 0 0 0 0

_____

 

* Exported from MasterCook Mac *

 

Seasoned Steamed Artichokes

 

Recipe By : Moosewood Restaurant Lowfat Favorites

Serving Size : 4 Preparation Time :0:00

Categories : Vegan Vegetables

Appetizers Healthy And Hearty

 

Amount Measure Ingredient -- Preparation Method

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

4 artichokes

4 cups water

1 tablespoon olive oil

2 tablespoons wine vinegar

4 garlic cloves

4 bay leaves

1 teaspoon salt

12 black peppercorns

12 coriander seed

1/2 teaspoon fennel seeds

 

Slice off the stem and remove the tough outer leaves of each

artichoke. Using kitchen scissors or a sharp knife, trim the thorny

leaf tips and then rinse the the artichoke thoroughly.

 

Place the artichokes, stem end down, in a saucepan. Add the water,

oil, vinegar, garlic, bay leaves, salt, peppercorns, coriander, and

fennel seeds. Cover and bring to a boil. reduce the heat and simmer

for 20 to 35 minutes, until tender.

 

Cooking time will vary depending upon the size and the freshness of

the artichokes. To test for doneness, using tongs, tug on an outer

leaf or lift an artichoke from the pan and pierce the bottom with a

knife. When a leaf can be removed with the slightest resistance or a

knife easily pierces the bottom, the artichokes are done.

 

Serve hot, warm, or at room temperature.

 

 

 

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

 

 

Per serving: 291 Calories; 7g Fat (18% calories from fat); 15g

Protein; 59g Carbohydrate; 0mg Cholesterol; 857mg Sodium

Food Exchanges: 1 1/2 Starch/Bread; 6 1/2 Vegetable; 1 1/2 Fat

 

 

_____

 

* Exported from MasterCook Mac *

 

Wild Rice Waldorf Salad

 

Recipe By : Moosewood Restaurant Lowfat Favorites

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Salads

Rice Healthy And Hearty

Fruit

 

Amount Measure Ingredient -- Preparation Method

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

2/3 cup wild rice

2 1/2 cups hot water

1 cup brown rice

- preferably long grain

1 large tart apple -- Crispen, G. Smith

3 tablespoons fresh lemon juice

1 bell pepper any color -- seeded and diced

1 cup diced celery

1/2 cup minced red onion

1/2 cup currants -- or raisins

1/4 cup toasted almonds -- chopped or slivered

- or walnuts

dressing:

1/2 cup orange juice

1 tablespoon pure maple syrup -- or honey

1 teaspoon ground coriander

1/2 teaspoon ground cardamom

1 tablespoon canola oil

- or other vegetable oil

 

In a saucepan with a tight fitting lid, soak the wild rice in 1 cup

of the hot water for 30 minutes. Add the remaining 1 1/2 cups of

water, bring to a boil, then lower to a simmer, cover and cook for

about 45 minutes, until the rice is tender.

 

When the rice has cooked for about 30 minutes, dice the apple and

toss with the lemon juice in a large bowl. Add the peppers, celery,

red onions currants or raisins, and almonds or walnuts and set aside.

Whisk together all of the dressing ingredients. Add the cooked rice

and the dressing to the bowl and toss well to combine.

 

 

 

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

 

 

Per serving: 310 Calories; 7g Fat (18% calories from fat); 7g

Protein; 58g Carbohydrate; 0mg Cholesterol; 26mg Sodium

Food Exchanges: 2 1/2 Starch/Bread; 1/2 Vegetable; 1 Fruit; 1 Fat

 

 

Nutr. Assoc. : 0 0 0 0 3545 0 4695 0 0 0 0 0 0 0 866 0 0 0 0

_____

 

--

Ellen C.

ellen