1,001 Low Fat Vegetarian Recipes

[Guest guest]

Just thinking of this cookbook reminds me of Brenda's comment asking how

you can trust a cookbook author who puts out as many cookbooks as Spitler.

Interesting comment. When does Spitler have time to test them? She must

copy what is around rather than develop her own recipes. What do we expect

of the author's of our cookbooks? What do we look for in new cookbooks?

Why do we buy so many cookbooks? Maybe we should just be content with one

that has 1,001 recipes.

 

Roasted Mushroom Salad

Veggie Pocket Sandwiches

* Exported from MasterCook *

 

Roasted Mushroom Salad

 

Recipe By : 1,001 Low Fat Vegetarian Recipes, by Sue Spitler, page 298

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Main Dish Vegetables

Grains and Cereals

 

Amount Measure Ingredient -- Preparation Method

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

Vegetable cooking spray

1 1/2 pounds assorted mushrooms

(portobello or cremini or shiitake etc.)

2 cups cooked orzo -- room temperature

1 medium tomato -- chopped

3 tablespoons fat-free red wine vinaigrette

3 tablespoons minced fresh dill weed

OR 1 1/2 teaspoons dried dill weed

3 tablespoons minced fresh chives

Salt and pepper -- to taste

Lettuce leaves -- as garnish

 

The varieties of mushrooms will vary according to season and availability.

 

6 side-dish servings (about 1 cup each)

 

1. Spray aluminum-foil-lined jelly roll pan with cooking spray. Arrange

mushrooms in single layer on pan; spray generously with cooking spray.

 

2. Roast mushrooms at 425 degrees until tender, about 20 minutes; cool to

room temperature. Slice mushrooms; combine in bowl with orzo, tomato,

vinaigrette, and herbs. Season to taste with salt and pepper. Spoon

mixture onto lettuce-lined plates.

 

Per Serving: Calories: 110, % Calories from fat: 18, Fat (gm): 2.5,

Saturated fat (gm): 0.1, Cholesterol (mg): 0, Sodium (mg): 118, Protein

(gm): 6.4, Carbohydrate (gm): 19.3, Exchanges: Milk: 0.0, Vegetable: 3.0,

Fruit: 0.0, Bread: 0.5, Meat: 0.0, Fat: 0.0.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Veggie Pocket Sandwiches

 

Recipe By : 1,001 Low Fat Vegetarian Recipes, by Sue Spitler, page 304

Serving Size : 4 Preparation Time :0:00

Categories : Vegetables Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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

Vegetable cooking spray

1 medium eggplant -- unpeeled,

cut into 1-inch cubes

1 large sweet potato -- unpeeled,

cut into 1/2 inch slices

1 medium green bell pepper

cut into 3/4-inch slices

1 large onion -- sliced

1 large tomato

cut into 8 wedges

2 tablespoons balsamic or red wine vinegar

1 tablespoon olive oil -- or vegetable oil

1 teaspoon lemon juice

2 cloves garlic -- minced

1 teaspoon dried oregano leaves

1 teaspoon dried basil leaves

salt and pepper -- to taste

4 pita pockets -- cut into halves

 

4 servings

Delicious as a sandwich with sourdough or multigrain bread also!

 

1. Spray aluminum-foil-lined jelly roll pan with cooking spray. Arrange

vegetables on pan in single layer and spray generously with cooking spray.

Bake at 400 degrees until vegetables are browned and tender, about 30

minutes. Combine vegetables in bowl.

 

2. Combine vinegar, oil, lemon juice, garlic, oregano, and basil; drizzle

over vegetables and toss. Season to taste with salt and pepper. Spoon

dressed vegetables into pita pockets.

 

Per Serving: Calories: 292, % calories from fat: 14, Fat (gin): 4.6,

Saturated fat (gm): 0.6, Cholesterol (mg): 0, Sodium (mg): 334, Protein

(gm): 7.9, Carbohydrate (gm): 56:3, Exchanges: Milk: 0.0, Vegetable: 3.0,

Fruit: 0.0, Bread: 2.5, Meat: 0.0, Fat: 1.0.

 

Converted by MC_Buster.

 

 

 

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