3 from Sundays at Moosewood Restaurant

[Guest guest]

As I said before, Sundays at Moosewood are not lowfat. But these

recipes look interesting to me, anyway, and I think we can seriously

reduce the oil. I've included my ideas on reducing the fat in the

notes.

 

ZITI with CHARD

Tomato Kachumber

Fried Batilgian

 

 

Ellen C.

 

* Exported from MasterCook Mac *

 

ZITI With CHARD

 

Recipe By : Sundays at Moosewood Restaurant

Serving Size : 1 Preparation Time :0:00

Categories : Pasta Vegan

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/2 pound red or green chard

4 cloves garlic

1/2 cup olive oil -- *

salt and pepper

1/2 pound mushroom

1 pound ziti pasta

Toppings:

parmesan cheese

tomato pieces

lemon juice

olive oil

 

Start water for pasta. Wash chards and tear into peices if needed.

Mince garlic. Wash mushrooms and slice. Saute the chard and garlic in

the olive oil; the chard should be limp but still bright green.

 

Remove the chard and garlic and saute mushrooms, if you are using

these; if not, leave the chard and garlic in pan.Add salt and pepper.

 

Once water is boiling, cook pasta until al dente. Drain. Add sauteed

ingredients and stir to mix well. Serve warm, adding toppings if

desired.

 

Rec.Food.Veg

 

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Per serving: 2755 Calories; 117g Fat (38% calories from fat); 68g

Protein; 362g Carbohydrate; 0mg Cholesterol; 449mg Sodium

Food Exchanges: 22 1/2 Starch/Bread; 5 Vegetable; 21 1/2 Fat

 

NOTES : * Use 2 tbsp olive oil to saute. Then add vegetable broth as

needed to prevent drying out. [Ellen C]

 

Nutr. Assoc. : 2532 0 0 0 0 0 0 0 0 0 0

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* Exported from MasterCook Mac *

 

Tomato Kachumber

 

Recipe By : Sundays at Moosewood Restaurant Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Vegan

Appetizers Salads

 

Amount Measure Ingredient -- Preparation Method

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

2 lg Tomatoes

-- cut into thin wedges

2 each Scallions -- Chopped

2 teaspoon Fresh mint -- Chopped

1/2 teaspoon Fresh ginger -- Grated

4 teaspoon Fresh lime juice

4 teaspoon Vegetable oil -- *

1/4 teaspoon Black mustard seeds

Salt to taste

 

Combine the tomatoes, scallions, mint, ginger & lime juice in a

medium bowl. Heat the vegetable oil in a small skillet. Add the

mustard seeds.

 

Have a cover ready to contain the seeds as they begin to pop. Remove

from heat. Pour over the other ingredients, add salt to taste &

lightly toss.

 

Let marinate for 30 minutes before serving.

 

 

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Per serving: 66 Calories; 5g Fat (60% calories from fat); 1g Protein;

6g Carbohydrate; 0mg Cholesterol; 9mg Sodium

Food Exchanges: 1 Vegetable; 1 Fat

 

NOTES : * I'll sub some rice wine vinegar for 3 tsp of the oil. [Ellen C]

 

Nutr. Assoc. : 0 0 0 0 0 0 0 939 0

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* Exported from MasterCook Mac *

 

Fried Batilgian

 

Recipe By : Sundays at Moosewood Restaurant Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup Vegetable oil -- *

1/4 cup Olive oil -- *

2 Eggs -- beaten

1 large Eggplant

-- cut into 1/2 inch rounds

Salt to taste

 

Heat oils in a heavy skillet on high heat till the oil sizzles, then

lower to medium. Dip slices of eggplant into the beaten egg & fry

for about 4 minutes on each side, till browned. The coating will be

crisp & the eggplant tender. Reduce heat if necessary. Drain on

paper towels & sprinkle with salt. Serve immediately.

 

 

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Per serving: 205 Calories; 20g Fat (85% calories from fat); 3g

Protein; 5g Carbohydrate; 72mg Cholesterol; 23mg Sodium

Food Exchanges: 1/2 Lean Meat; 1 Vegetable; 4 Fat

 

NOTES : * Lightly spray the eggplant rounds with olive oil, and then

bake in a 350F oven until browned. [Ellen C]

 

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