Guest guest Posted June 27, 1999 Report Share Posted June 27, 1999 These 5 recipes are from Deborah Madison's Inspired Vegetarian column in the June 1999 issue of Cooking Light: Beet-And-Lentil Salad On Cabbage Slaw Broccoli, Cherry Tomato, And Pasta Salad Napa Cabbage-And-Tofu Salad With Orange-Ginger Vinaigrette Quinoa Salad With Apricots And Pistachios Spring Noodle Salad With Ginger-Peanut Vinaigrette * Exported from MasterCook * Beet-And-Lentil Salad On Cabbage Slaw Recipe By : Cooking Light Magazine, June 1999, page 132 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Salads, Main Dish Vegetables Inspired Vegetarian--Madison Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PICKLED ONION*** 3/4 cup finely chopped red onion 1/2 cup red wine vinegar ***DRESSING*** 2 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon balsamic vinegar 1 teaspoon Worcestershire sauce 1 teaspoon prepared mustard 1/4 teaspoon prepared horseradish 1/4 teaspoon salt 1/8 teaspoon black pepper 1 garlic clove -- minced ***SALAD*** 2 pounds small golden or Chioggia or red beets 1 cup dried green or brown lentils 1/4 cup finely diced carrot 2 garlic cloves -- peeled 1 bay leaf 1/3 cup chopped fresh parsley 2 tablespoons capers 1/4 teaspoon salt 1/8 teaspoon black pepper ***SLAW*** 7 cups thinly sliced green cabbage 1 tablespoon red wine vinegar 1/4 teaspoon salt Chopped fresh parsley -- (optional) Beets may seem wintry, but in fact they're likely to be freshest in summer. Look for golden beets or Chioggia beets (a variety with red and white concentric circles) to add cherry color to this salad. But red beets work fine, too. To prepare pickled onion, combine onion and vinegar in a bowl. Let stand 30 minutes; drain. To prepare dressing, combine oil and next 8 ingredients (oil through minced garlic), stirring with a whisk. To prepare salad, leave root and 1 inch stem on beets; scrub with a brush. Place in a medium saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Cut beets into 1/2-inch cubes; place in a large bowl. Set aside. Place lentils, carrot, 2 garlic cloves, and bay leaf in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until tender. Drain well. Discard garlic cloves and bay leaf. Add lentil mixture, pickled onion, dressing, 1/3 cup parsley, capers, 1/4 teaspoon salt, and 1/4 teaspoon pepper to beets. Set aside. To prepare slaw, toss cabbage with red wine vinegar and 1/8 teaspoon salt. Divide slaw evenly among 4 plates; top with salad. Garnish with chopped parsley, if desired. Yield: 4 servings (serving size: 1 3/4 cups slaw and about 1 cup salad). CALORIES 340 (21% from fat); FAT 7.9g; PROTEIN l8.2g; CARB 53.6g; FIBER 10.6g; CHOL 0mg; IRON 6.7mg; SODIUM 801mg; CALC 124mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli, Cherry Tomato, And Pasta Salad Recipe By : Cooking Light Magazine, June 1999, page 131 Serving Size : 4 Preparation Time :0:00 Categories : Inspired Vegetarian--Madison Salads, Dressings Salads, Main Dish Vegetables Pasta, Couscous, Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***HERB MIXTURE*** 1/2 cup fresh flat-leaf parsley leaves 1/3 cup fresh basil leaves 1 tablespoon chopped fresh dill 1 teaspoon grated lemon rind 12 mint leaves 1 garlic clove -- peeled ***DRESSING*** 2 garlic cloves -- peeled 1/3 cup 2% low-fat cottage cheese 1/4 cup low-fat buttermilk 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar 1 tablespoon balsamic vinegar 1 tablespoon extra-virgin olive oil 1 dash black pepper 1/2 cup crumbled feta cheese -- (2 ounces) ***SALAD*** 7 cups small broccoli florets 2 1/2 cups sliced mushrooms 2 cups cherry tomatoes -- halved 2 cups cooked medium seashell or rotini pasta (about 4 ounces uncooked pasta) 1/2 cup minced shallots 2 tablespoons capers 1/4 teaspoon black pepper 14 ounces canned artichoke hearts rinsed and drained and halved To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons. Set remaining herb mixture aside. To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor. Drop 2 garlic cloves through the food chute with food processor on; process until minced. Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth. Stir in feta. To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender. Cool. Combine remaining herb mixture, broccoli, mush- rooms, and remaining ingredients in a large bowl. Pour dressing over salad; toss well. Yield: 4 servings (serving size: 2 1/2 cups). CALORIES 327 (24% from fat); FAT 8.8g; PROTEIN 18.4g; CARB 50g; FIBER 7g; CHOL 14mg; IRON 43mg; SODIUM 768mg; CALC 248mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Napa Cabbage-And-Tofu Salad With Orange-Ginger Vinaigrette Recipe By : Cooking Light Magazine, June 1999, page 130 Serving Size : 2 Preparation Time :0:00 Categories : Fruits Inspired Vegetarian--Madison Main Dishes, Vegetarian Salads, Dressings Salads, Main Dish Soyfoods Vegetables Alcohol Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***VINAIGRETTE*** 2 teaspoons grated orange rind 3 tablespoons fresh orange juice 1 tablespoon mirin sweet rice wine or slightly sweet white wine such as Riesling 1 tablespoon chopped fresh cilantro 1 teaspoon minced peeled fresh ginger 2 teaspoons rice vinegar 1 1/2 teaspoons dark sesame oil 1 teaspoon low-sodium soy sauce 1/4 teaspoon salt ***SALAD*** 4 cups water 1 slice peeled fresh ginger -- (2-inch) 2 cups broccoli florets 4 cups thinly sliced napa -- (Chinese)cabbage 1/4 cup thinly sliced green onions 10 snow peas trimmed & cut lengthwise into thin strips 1 package reduced-fat firm tofu -- (12.3-ounce) drained and cut into 1/2 " cubes 2 teaspoons sesame seeds -- toasted 1/4 teaspoon salt 1/4 teaspoon black pepper This salad would also work well mounded on cellophane noodles if you're looking for a more substantial main dish. Or you could add a glass of wine and a dessert of fresh fruit for a light meal. To prepare the vinaigrette, combine the first 9 ingredients in a small bowl; stir well with a whisk, and set aside. To prepare the salad, bring the water and ginger slice to a simmer in a large saucepan; add broccoli florets. Cook 1 minute. Add the cabbage, green onions, and snow peas; cook 30 seconds. Drain and rinse with cold water; drain well. Place the cabbage mixture on several layers of paper towels, and cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine broccoli mixture, tofu, sesame seeds, salt, and pepper in a large bowl. Add vinaigrette, tossing to coat. Yield: 2 servings (serving size: 2 1/2 cups). CALORIES 204 (29% from fat); FAT 6.6g; PROTEIN l92g; CARB 18.3g; FIBER 58g; CHOL 0mg; IRON 53mg; SODIUM 918mg; CALC 348mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Quinoa Salad With Apricots And Pistachios Recipe By : Cooking Light Magazine, June 1999, page 130 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Inspired Vegetarian--Madison Salads, Main Dish Vegetables Alcohol Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAD*** 3 cups water 1 cup uncooked quinoa 1/2 teaspoon salt 4 cups thinly sliced romaine lettuce 1/3 cup dried apricots -- quartered (about 10) 1/3 cup golden raisins 1/4 cup shelled dry-roasted pistachios 1/4 cup thinly sliced green onions 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 2 tablespoons finely chopped fresh mint 1/4 teaspoon black pepper ***VINAIGRETTE*** 1/2 teaspoon grated lime rind 3 tablespoons fresh lime juice 2 tablespoons mirin sweet rice wine or slightly sweet white wine such as Riesling 1 tablespoon olive oil 1/2 teaspoon minced jalapeno pepper 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon paprika A tiny grain with a texture lighter than rice, quinoa (KEEN-wah) is often dubbed :supergrain " because it's rich in many nutrients, particularly protein. If apricots are in season where you live, by al means substitute fresh--about 6, coarsely chopped--in place of the dried. To prepare the salad, combine water, quinoa, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Drain the quinoa mixture through a sieve over a bowl, reserving 3 tablespoons cooking liquid. Combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside. To prepare the vinaigrette, combine reserved 3 tablespoons cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk. Pour vinaigrette over quinoa mixture, and toss well to coat. Yield: 4 servings (serving size: 1 3/4 cups). CALORIES 365 (29% from fat); FAT 11.8g; PROTEIN 104g; CARB 57.7g; FIBER 1O.6g; CHOL Omg; IRON 72mg; SODIUM 481mg; CALC 96mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Noodle Salad With Ginger-Peanut Vinaigrette Recipe By : Cooking Light Magazine, June 1999, page 131 Serving Size : 4 Preparation Time :0:00 Categories : Inspired Vegetarian--Madison Pasta, Couscous, Etc. Salads, Main Dish Vegetables Alcohol Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAD*** 1/2 cup boiling water 1 package dried shiitake mushrooms -- (1/2-ounce) 6 ounces uncooked spaghettini or angel hair 2 cups julienne-cut carrot -- (3-inch) 2 cups diagonally sliced asparagus -- (1-inch) 1/2 pound snow peas trimmed & cut lengthwise into thin strips ***VINAIGRETTE*** 1/2 cup cilantro leaves 1/4 cup coarsely chopped fresh basil 2 tablespoons balsamic vinegar 1 1/2 tablespoons low-sodium soy sauce 1 tablespoon minced peeled fresh ginger 1 tablespoon mirin sweet rice wine or slightly sweet white wine such as Riesling 1 tablespoon roasted peanut oil or vegetable oil 1/2 teaspoon salt 2 garlic cloves -- minced 1 jalapeno pepper -- halved and seeded ***REMAINING INGREDIENTS*** 1 cup diagonally sliced green onions 1/4 cup coarsely chopped dry-roasted peanuts -- divided 1/2 cup alfalfa sprouts To prepare salad, combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 30 minutes. Drain mushrooms in a colander over a bowl, reserving 2 tablespoons soaking liquid. Discard mushroom stems, and thinly slice mushroom caps. Cook spaghettini in boiling water 2 minutes, omitting salt and fat. Add carrot; cook 1 minute. Add asparagus; cook 1 minute. Add peas; cook 1 minute. Drain well. Add mushrooms to salad; toss well. To prepare vinaigrette, place 2 tablespoons reserved mushroom soaking liquid, cilantro, and next 9 ingredients (cilantro through jalapeno) in a food processor; process until smooth. Combine salad, vinaigrette, onions, and 2 tablespoons peanuts in a large bowl; toss well. Arrange 1 1/4 cups salad mixture on each of 4 plates. Top each serving with 2 tablespoons sprouts; sprinkle each with 1 1/2 teaspoons peanuts. Yield: 4 servings. CALORIES 344 (24% from fat); FAT 9.lg; PROTEIN 13.6g; CARB 545g; FIBER 8.4g; CHOL Omg; IRON 53mg; SODIUM 512mg; CALC 115mg Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
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