McDougall

[Guest guest]

These look like hearty main dishes:

 

Mediterranean Vegetable Stew

Roasted Peppers And Potatoes

 

* Exported from MasterCook *

 

Mediterranean Vegetable Stew

 

Recipe By : McDougall Program for Women, page 280

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mcdougall Program For Women

Potatoes Soyfoods

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 3/4 cups tomato or V-8 juice

10 ounces pearl onions

cleaned and left whole

3 yellow Finn potatoes -- cut into chunks

12 peeled baby carrots

2 stalks celery -- thickly sliced

1/2 pound mushrooms -- cut In half

2 zucchini -- cut into chunks

6 ounces packaged baked tofu -- cut into cubes

6 baby turnips -- peeled

and cut into chunks

2 cups vegetable broth

14 1/2 ounces canned chopped tomatoes

8 ounces canned tomato sauce

2 tablespoons soy sauce

1 tablespoon parsley flakes

1 teaspoon basil

1/2 teaspoon paprika

freshly ground black pepper -- several twists

1/4 cup cornstarch mixed in

1/2 cup cold water

 

Preparation Time: 20 minutes

Cooking Times 55 minutes

Servings: 6 to 8

 

Place the juice in a large pot with the onions, potatoes, carrots, and

celery. Bring to a boil, reduce the heat, cover, and cook for 15 minutes.

Add the remaining ingredients except the cornstarch mixture. Bring to a

boil again, reduce the heat, cover and cook for 40 minutes. Stir in the

cornstarch mixture and cook, stirring constantly, until thickened. Serve

over couscous.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Roasted Peppers And Potatoes

 

Recipe By : McDougall Program for Women, page 308

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mcdougall Program For Women

Potatoes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

3/4 cup vegetable broth

1/4 cup lemon juice

1 tablespoon soy sauce

1 teaspoon minced fresh garlic

1 teaspoon paprika

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon crushed red pepper

4 medium to large Yellow Finn potatoes -- sliced

1 medium red bell pepper -- cut into chunks

1 medium green bell pepper -- cut into chunks

1 medium yellow bell pepper -- cut into chunks

1 medium onion -- cut into wedges

3 stalks celery -- cut into chunks

2 medium tomatoes -- cut into wedges

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh cilantro

1 tablespoon cornstarch mixed in

1/4 cup cold water

 

Preparation Time: 30 minutes

Cooking Time: 1 1/2 hours

Servings: 6 to 8

 

Preheat the oven to 350 degrees.

 

Combine the broth, lemon juice, soy sauce, garlic, paprika, coriander,

cumin, and crushed red pepper in a bowl. Set aside.

 

Combine the vegetables in a large oblong baking dish and mix well.

Sprinkle with the parsley and cilantro. Pour the sauce over the

vegetables. Cover with parchment paper and follow with aluminum foil.

Bake for 1 hour. Remove the covering. Baste the vegetables with some of

the sauce and return to the oven. Bake, uncovered, for 30 minutes longer,

basting occasionally. Remove from the oven and remove as much sauce as

possible from the baking dish. (This is easy to do by tipping the dish and

then using the baster to remove the liquid.)

 

Place the sauce in a small saucepan. Place on a burner over low heat.

Gradually add the cornstarch mixture while stirring. Cook and stir until

thickened. Pour over the vegetables and serve at once.

 

Converted by MC_Buster.

 

 

 

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