Vegetarian Dinner in Minutes

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Cucumber And Jicama Salad

Southwestern Three-Bean Soup

 

* Exported from MasterCook *

 

Cucumber And Jicama Salad

 

Recipe By : Vegetarian Dinner in Minutes, by Linda Gassenheimer, p. 81

Serving Size : 4 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons low-fat or fat-free salad dressing

OR 2 tablespoons fresh lime juice

AND 2 teaspoons olive oil

AND 4 tablespoons water

2 tablespoons sliced red onion

1 medium jalapeno pepper -- seeded and chopped

1 medium cucumber -- peeled

cut in half lengthwise and sliced into

1/2-inch pieces -- (2 cups)

1/2 pound jicama -- peeled

and sliced into 1/2-inch pieces -- (2 cups)

Salt and freshly ground black pepper -- to taste

 

Pour bottled salad dressing into a salad bowl or whisk lime juice, olive

oil, and water together in the bowl. Add onion, jalapeno pepper, cucumber,

and jicama and toss. Add salt and pepper to taste.

 

Converted by MC_Buster.

 

 

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* Exported from MasterCook *

 

Southwestern Three-Bean Soup

 

Recipe By : Vegetarian Dinner in Minutes, by Linda Gassenheimer, p. 81

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables Asian

 

Amount Measure Ingredient -- Preparation Method

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

4 1/2 cups water -- divided

1 medium red onion -- sliced (2 cups)

2 medium carrots -- sliced (1 cup)

1 medium parsnip -- sliced (1 cup)

19 ounces canned red kidney beans -- drained and rinsed

(2 cups)

10 ounces frozen baby lima beans -- (2 cups)

19 ounces canned chickpeas -- drained and rinsed

(2 cups)

56 ounces canned whole tomatoes -- (7 cups)

(two 28-ounces cans)

2 teaspoons ground cumin

4 teaspoons chili powder

2 tablespoons olive oil

Salt and Freshly ground black pepper -- to taste

1/4 cup chopped fresh cilantro

1 French baguette

 

Preheat oven to 350 degrees F. Place a large saucepan on medium heat and

add 1/2 cup water. Add onion, carrots, and parsnip and saute 5 minutes.

Add all beans, chickpeas, tomatoes, the remaining 4 cups water, cumin, and

chili powder. Break up tomatoes with a spoon or knife and bring to a

simmer. Simmer 20 minutes. Stir in the olive oil and add salt and pepper

to taste. Place bread in oven to warm for 5 minutes. Ladle soup into

bowls, sprinkle with cilantro and serve with warm bread.

 

Converted by MC_Buster.

 

 

 

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