Guest guest Posted July 25, 1999 Report Share Posted July 25, 1999 Pasta Mexicana Pinto Bean Sloppy Joeys Quick Spanish Rice Quinoa Pilaf With Peas And Almonds * Exported from MasterCook * Pasta Mexicana Recipe By : Vegetarian Express, by Nava Atlas & Lillian Kayte, page 42 Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Beans And Legumes Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces spiral pasta (rotelle or rotini) -- (8 to 10 ounces) 1 1/2 light or extra-virgin olive oil 1 large onion halved and thinly sliced 1 clove garlic, minced -- (1 to 2) 1 medium green bell pepper -- cut into thin strips 1 medium red bell pepper -- cut into thin strips 28 ounces canned crushed or pureed tomatoes 1 pound canned pinto or red beans -- drained and rinsed 1 cup thawed frozen corn kernels 1 teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon dried oregano Salt -- to taste Pre-grated reduced-fat cheddar cheese or -- optional cheddar-style soy cheese for topping 1. Bring water to a boil in a large pot and cook the pasta a steady simmer until al dente. 2. Meanwhile, heat the oil in a deep, heavy saucepan. The onion and garlic and saute over medium heat, covered, until limp, about 4 minutes. Stir once or twice during that time. Layer the bell pepper strips over the onion and cover. Saute for another 3 minutes or so without stirring, then stir and saute, uncovered, for another 2 minutes. 3. Add the remaining ingredients except the grated cheese and bring to a simmer, then simmer gently while the pasta cooks. 4. When the pasta is done, drain it well and combine in a large serving container with the sauce. Toss well to combine. If desired, pass around a bowl of grated cheese so that everyone can top their serving with a small amount. Calories: 267 Total fat: 5 g Protein: 9 g Carbohydrate: 48 g Cholesterol: 0 g Sodium: 53 mg - - - - - - - - - - - - - - - - - - NOTES : Serves 6 * Exported from MasterCook * Pinto Bean Sloppy Joeys Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 124 Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Beans And Legumes Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 medium onion -- finely chopped 1/2 medium green bell pepper -- finely diced 16 ounces pinto or black beans -- drained and rinsed 1/4 cup wheat germ 1 cup thick tomato sauce or pureed tomatoes 1 tablespoon soy sauce 1 teaspoon honey or brown rice syrup 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon dried basil 6 whole-grain rolls 1. Heat the oil in a large, heavy saucepan. Add the onion and bell pepper and saute for 3 to 4 minutes. 2. Add the remaining ingredients except the rolls and bring to a gentle simmer. With a potato masher, mash the beans until coarsely and evenly mashed. Simmer over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Serve at once on whole-grain rolls. The following analysis is based on 1 sloppy Joe sandwich, including a roll: Calories: 263 Total fat: 4 g Protein: 10 g Carbohydrate: 46 g Cholesterol: 0 g Sodium: 427 mg - - - - - - - - - - - - - - - - - - NOTES : Serves 6 * Exported from MasterCook * Quick Spanish Rice Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 64 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Rice Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 servings portion quick-cooking brown rice 8 ounces canned tomato sauce -- (1 cup) 2 scallions -- finely chopped 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1 cup frozen green peas -- thawed Salt and freshly ground pepper -- to taste 1. In a deep, heavy saucepan, cook the rice according to package directions, replacing 1 cup of the water recommended with 1 cup of tomato sauce. Stir in the scallions and seasonings and bring to a simmer. Cover and cook according to package directions, about 5 minutes. 2. Stir in the peas, then season to taste with salt and pepper. Keep covered until needed. Calories: 159, Total fat: 0 g, Protein: 4 g, Carbohydrate: 34 g, Cholesterol: 0 g, Sodium: 213 mg - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quinoa Pilaf With Peas And Almonds Recipe By : Vegetarian Express by Nava Atlas & Lillian Kayte, page 7 Serving Size : 4 Preparation Time :0:00 Categories : Grains And Cereals Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups raw quinoa 3 scallions white and green parts -- thinly sliced up to 4 2 teaspoons salt-free herb-and-spice seasoning blend 1 1/2 cups frozen green peas -- thawed 2 tablespoons butter or soy margarine Salt -- to taste 1/3 cup slivered or sliced almonds 1. Bring 3 cups of water to a boil in a large, heavy saucepan. Rinse the quinoa well in a fine sieve. Stir the quinoa into the boiling water along with the scallions and seasoning blend. Cover and cook at a gentle but steady simmer until all the water has been absorbed, about 15 minutes. 2. Stir in the peas and margarine, then season to taste with salt. Transfer the pilaf to a serving bowl and scatter the almonds over the top. If time allows, you might like to lightly toast the almonds, either in a dry skillet over medium heat or in a 250-degree toaster oven. Watch carefully - they toast quickly! Calories: 322, Carbohydrate: 13 g, Total fat: 12g Cholesterol: 13 g, Protein: 11g, Sodium: 8 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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