Guest guest Posted September 14, 1999 Report Share Posted September 14, 1999 I was poking through all the old Vegetarian Times that I have and found an article in the December 1992 issue on famous chefs. Here are some of the recipes from that article (not all the chefs are true vegetarian chefs but they cook some vegetarian recipes): * Exported from MasterCook * Emeril's Creole Succotash Recipe By : Vegetarian Times, December 1992 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp garlic -- minced 2 tbsp shallots -- minced 1 tbsp olive oil (to 2 tbsp) 2 cups corn kernels -- fresh or frozen 1 cup lima beans or cooked fava beans -- fresh or frozen 1 cup tomatoes -- peeled/seeded/chop 1 yellow onion -- roasted & chopped 1 tbsp Emeril's Creole Seasoning 1 cup beer or non-alcoholic beer 2 tbsp fresh basil -- chopped 2 tbsp fresh oregano -- chopped 1 tbsp fresh thyme -- chopped 2 tbsp fresh parsley -- chopped red pepper sauce -- to taste vegetarian worcestershire sauce -- to taste EMERIL'S CREOLE SEASONING: 2 1/2 tbsp paprika 2 tbsp garlic powder 2 tbsp black pepper 1 tbsp red pepper 1 tbsp dried thyme 1 tbsp dried oregano -- crumbled 1 tbsp dried onion For the succotash: Saute garlic and shallots in oil until tranparent, about 2-3 minutes. Add corn and beans and cook 3-4 minutes. Add tomatoes and onion and cook an add'l 5 minutes. Add creole seasoning and beer; simmer lightly for 15-20 minutes. Add herbs, red pepper sauce, and worcestershire sauce, and cook for another 5 minutes. Serve hot. Makes 4-6 servings. Nutritional information: Per serving, 212 calories, 7g protein, 4g fat, 36g carbo, 0 chol, 64mg sodium, 7g fiber. VEGAN For creole seasoning: In a small bowl, mix together all ingredients. Transfer to a small jar, seal tightly and store in a cool, dry place. Makes about 2/3 cup. Nutritional information: per tbsp, 14 calories, 0.1protein, 0.3g fat, 3g carbo, 0 chol, 2mg sodium, 0 fiber. VEGAN - - - - - - - - - - - - - - - - - - NOTES : From article entitiled, Great Recipes From Great Chefs by Judy Krizmanic, Vegetarian Times, December 1992 pg 38 & 40 * Exported from MasterCook * Grilled Portabella Mushroom Recipe By : Restaurant Nora, Washington, DC Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salsa: 2 mangoes or papayas -- finely diced 1 red pepper -- finely diced 4 scallions -- chopped 1 hot chile (such as serrano or poblano) -- finely minced 1 small bunch cilantro or mint -- finely chopped 1 tbsp lime juice, balsamic vinegar or o.j. pinch salt and pepper Salad and Dressing: 1 tbsp olive oil 1 tbsp soy sauce 1 tbsp balsamic vinegar 1/4 tsp black pepper 1 tsp garlic -- chopped 4 med portabella mushrooms -- 3-4 " in diameter 1 bunch arugula or watercress For salsa: In a medium bowl, combine all salsa ingredients. Adjust seasoning to taste. Set aside. For salad and dressing: Combine oil, soy sauce, vinegar, pepper and garlic if desired to make a marinade. Wipe off dirt and remove stems from mushrooms. Brush mushrooms with marinade and let sit for 5-10 minutes. Grill or broil mushrooms for 2 minutes on each side. Reserve remaining marinade. Arrange arugula or watercress leaves in a star shape on four plates. Drizzle with remaining marinade. Place a whole grilled portabella mushroom at the center of each plate. Top each mushroom with salsa. Serves 4. Variation: substitute several fresh shiitake mushrooms for each portabella mushroom. Nutritional information: Per serving, 127 calories, 3g protein, 4g fat, 23g carbo, 0 chol, 408mg sodium, 3g fiber. VEGAN - - - - - - - - - - - - - - - - - - NOTES : From December 1992 Vegetarian Times, p. 40. * Exported from MasterCook * Chocolate Carrot Cake with Chocolate Ganache Recipe By : Cafe Brenda, Minneapolis, MN Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake: 2 1/2 oz unsweetened chocolate 1 1/3 cups unbleached white flour 2/3 cup unsweetened cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1/2 tsp salt 1 tsp ground cinnamon 3 eggs -- or equiv. replacer 1 1/4 cups honey 2/3 cup vegetable oil 2 tsp vanilla extract zest of 1 lemon -- finely grated 3/4 cup buttermilk 1 1/2 cups carrots -- grated Ganache: 6 oz unsweetened chocolate 1 cup heavy cream 1/2 cup honey 1 tsp creme de cacao For cake: Bring all ingredients to room temperature. (Chocolate tends to harden when it is mixed with cold milk or eggs). Preheat oven to 350°F. Melt chocolate in a double boiler, then set aside to cool. In a bowl, combine flour, cocoa, baking powder, baking soda, salt and cinnamon. In a separate bowl, beat eggs or prepare egg replacer with extra liquid (see note). Add honey and beat until light. Add oil and beat well. Stir in vanilla and lemon zest. Add melted chocolate and mix well. Stir in buttermilk. Stir in dry ingredients, just until combined. Stir in grated carrots. Pour batter into 2 9 " round buttered and floured cake pans. Bake for 35-40 minutes, until a cake tester inserted in the center comes out clean. Let cool before removing from pans. Be sure cakes cool completely before frosting. Ganache: Melt chocolate in double boiler. Remove from heat and let cool to room temperature. Warm cream in saucepan over low heat until just warm, do not let it boil. Stir honey, creme de cacao, and warmed cream into chocolate. Stir gently with a spoon until well-combined. Whisk for about 30 seconds until mixture lightens in color and looks silky. Do not overbeat. Ganache will thicken as it cools. At this point you can refrigerate it, but bring it to room temperature before filling and frosting cake. To assemble: Spread ganache over one of the 9 inch cakes and place second cake on top. Then pour remaining ganache on top, letting some of the ganache flow over the edges. It will have a silky sheen after it sits for a few minutes. Serves 12. Note: If using powdered egg replacer, add a few extra tbsp of buttermilk to cake batter for moistness. Nutritional information: Per serving, 494 calories, 7g protein, 26g fat, 18g carbo, 55mg chol, 235mg sodium, 4g fiber. OVO-LACTO. - - - - - - - - - - - - - - - - - - NOTES : From Vegetarian Times, December 1997, p. 40 * Exported from MasterCook * Potato, Leek and Water Chestnut Risotto Recipe By : Charlie Trotters, Chicago, IL Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Risotto: 1 spanish onion -- finely chopped 8 cloves garlic -- finely chopped 2 tbsp olive oil 1 cup uncooked arborio rice 4 cups water or vegetable stock 2 potatoes -- peeled, finely cubed poached until al dente 4 leeks -- cut in rings & poach 2/3 cup fresh water chestnuts -- cook/peel/chop 1/2 lb fresh spinach -- blanched & chopped salt and pepper -- to taste Coulis: 1 med onion -- chopped 1 med carrot -- chopped 2 tbsp butter 4 cups red wine or non-alcoholic wine 1/4 lb sun-dried tomatoes -- softened in water salt and pepper -- to taste Risotto: Over medium heat, saute onion and garlic in oil until translucent but not brown. Add rice and saute for 2 minutes, stirring constantly. Little by little, add water or stock, stirring constantly, waiting until liquid is thoroughly absorbed before adding more. (This process will take approx 30 minutes.) When the rice is done (barely cooked through, but not mushy), stir in potatoes, then leeks, then water chestnuts and spinach. Season with salt and pepper. Coulis: Over medium heat, cook onion and carrot in butter until caramelized. Add wine, reduce heat to simmer and cook until reduced to 2/3 cup. Combine wine mixture and tomatoes in a blender or food processor and blend until smooth. Pass through a fine strainer, adding a little water if mixture is too thick. (It should be a liquid, not a paste.) Season with salt and pepper. To assemble: Ladle a small pool or warm coulis on each of 6 plates. Place a scoop of risotto on top. Serves 6. Nutritional information: per serving, 388 calories, 7g protein, 9g fat, 54g carbo, 10mg chol, 300mg sodium, 5g fiber. LACTO - - - - - - - - - - - - - - - - - - NOTES : From Vegetarian Times, December 1992, p. 44 * Exported from MasterCook * Succulent Truffled Potato Stew Recipe By : Fleur De Lys, San Francisco, CA Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb new potatoes 2 cloves garlic -- finely chopped 1 onion -- cut in 1/2 and diced 3 tbsp carrot -- coarsely chopped 3 tbsp celery -- coarsely chopped 1 small leek (white part only) -- julienned 1 cup dry white wine or non-alcoholic wine 2 1/2 cups vegetable consomme 1 sprig fresh thyme salt -- to taste (opt) freshly ground black pepper -- to taste 16 asparagus tips -- blanched 1 1/2 oz fresh truffles 2 tbsp chives -- finely chopped Vegetable Consomme: 2 med leeks -- diced 1/2 small celeriac -- peeled & diced 4 shallots -- coarsley chopped 1 lg tomato -- peeled & seeded 3 med carrots -- diced 3 cloves garlic -- coarsely chopped 3 sprigs parsley 8 fresh basil leaves (to 10 leaves) 10 domestic white mushrooms -- diced 1 sprig thyme 2 bay leaves 2 sprigs cilantro 1/2 tsp dried chervil freshly ground black pepper To make stew: Peel potatoes and dice into 1/2 " cubes. Transfer potatoes into a heavy saucepan and add garlic, onion, carrot, celery, leek, wine, consomme, thyme, salt and pepper. If potatoes are not covered completely with liquid, add water. Cover and gently cook until potatoes are tender and stew is thick, about 25-30 minutes. (If stew becomes dry, add add'l consomme or water.) Ideally, potato stew should be served as soon as it is ready. Serve it in a deep, pre-warmed platter. Garnish with warmed asparagus tips. With a grater or knife, shave truffles over the potatoes and sprinkle with chives. Serves 4. Nutritional information: Per serving, 391 calories, 11g protein, 0.5g fat, 76g carbo, 0 chol, 68mg sodium, 6g fiber. VEGAN For consomme: Combine all ingredients in a saucepan. Cover with cold water. Bring to a boil, then reduce to a light simmer. Simmer, uncovered, for about 20 minutes. Turn off the heat, cover and let sit to infuse for another 20 minutes. Strain through a fine mesh strainer. Makes about 2-1/3 cups. Nutritional information: per 1/2 cup serving, 20 calories, 1g protein, 0.1g fat, 0.7g carbo, 0 chol, 45mg sodium, 0 fiber. VEGAN - - - - - - - - - - - - - - - - - - NOTES : From Vegetarian Times, December 1992, p. 46 RisaG Quote Link to comment Share on other sites More sharing options...
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