McDougall salads

[Guest guest]

I've scanned some recipes from McDougall's newest book, McDougall Program

for Women, to share this week.

 

Chinese Pasta Salad

Vegetable Tabbouleh

 

* Exported from MasterCook *

 

Chinese Pasta Salad

 

Recipe By : McDougall Program for Women, page 262

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Salads, Main Dish

Soyfoods Vegetables

Mcdougall Program For Women

 

Amount Measure Ingredient -- Preparation Method

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16 ounces linguine

1 cup vegetable broth

1/2 cup soy sauce

1/2 cup rice vinegar

1 tablespoon sherry

1 tablespoon sugar

1 tablespoon cornstarch

1 1/2 teaspoons minced fresh ginger

1/2 teaspoon crushed red pepper

1 dash dark sesame oil

1 red bell pepper

thinly sliced into 1-inch strips

1 green bell pepper

thinly sliced into 1-inch strips

8 ounces frozen baby pea pods -- thawed

13 ounces smoked tofu -- cubed

(2 6.5-ounce packages)

1 bunch green onions -- chopped

1/3 cup chopped fresh cilantro

several twists of freshly ground

black pepper -- (optional)

 

Preparation Time: 20 minutes

Cooking Time: 8 to 10 minutes

Chilling Time: 2 hours

Servings: 6

 

Bring a large pot of water to a boil. Drop in the linguine and cook until

just tender, 8 to 10 minutes. Drain and rinse under cool water. Set aside.

 

Combine 1/2 cup of the broth with the soy sauce, rice vinegar, sherry,

sugar, cornstarch, ginger, crushed red pepper, and sesame oil. Set aside.

 

Place the remaining 1/2 cup of broth in a large nonstick frying pan. Add

the bell peppers and cook, stirring frequently, for 2 to 3 minutes. Add

the peas and cook another minute. Add the tofu, cooked linguine, and the

liquid mixture. Cook, stirring constantly, until the mixture boils and

thickens. Stir in the green onions and cilantro. Mix well. Place in a

covered bowl and refrigerate at least 2 hours before serving. Check the

seasoning before serving and add a little more soy sauce and some black

pepper, if desired.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Vegetable Tabbouleh

 

Recipe By : McDougall Program for Women, page 263

Serving Size : 8 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Mcdougall Program For Women Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup uncooked bulgur

2 cups boiling water

3 tomatoes -- chopped

1 cucumber -- chopped

1 green bell pepper -- chopped

6 green onions -- chopped

1 cup chopped fresh parsley

1/2 cup chopped fresh mint

1/2 cup lemon juice

freshly ground black pepper

 

Preparation Time: 15 minutes

Resting Time: 30 minutes

Chilling Time: 2 to 3 hours

Servings: 8

 

Place the bulgur in a bowl and pour the boiling water over it. Cover and

let rest for 30 minutes. Transfer to a strainer to cool and drain.

 

Meanwhile, prepare the vegetables and herbs and place them in a separate

large bowl.

 

Combine the drained bulgur and vegetables. Add the lemon juice and black

pepper to taste. Mix well and chill 2 to 3 hours before serving.

 

Hint: A l5-ounce can of any kind of cooked beans, drained and rinsed, makes

a nice addition to this salad. Try garbanzo, kidney, black, or white beans.

 

Converted by MC_Buster.

 

 

 

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