Guest guest Posted October 2, 1999 Report Share Posted October 2, 1999 More McDougall recipes from his website. Moroccan Pasta Soup Mushroom Bourguignon Split Pea Special Kathleen * Exported from MasterCook * Moroccan Pasta Soup Recipe By : www.drmcdougall.com/Newsletter/sept_oct99.4.htm Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Mcdougall Newsletter Pasta, Couscous, Etc. Vegetables Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- chopped 1 1/2 cups water 2 cups vegetable broth 15 ounces canned chopped tomatoes 15 ounces canned garbanzo beans -- drained and rinsed 1/2 teaspoon ground cumin 1/4 teaspoon cinnamon 1/8 teaspoon ground coriander 1/8 teaspoon crushed red pepper 2/3 cup acini de pepe pasta 1 cup baby spinach leaves 1/4 cup chopped fresh parsley Preparation Time: 10 minutes Cooking Time: 30 minutes Servings: 4 Place the onion in a medium pot with 1/2 cup of the water. Cook, stirring occasionally, for 5 minutes. Add remaining water, the vegetable broth, tomatoes, garbanzos, cumin, cinnamon, coriander and crushed red pepper. Bring to a boil, reduce heat, cover and cook over low heat for 5 minutes. Add pasta and cook for 18 minutes. Stir in spinach and parsley and cook an additional 2 minutes. Serve at once. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Bourguignon Recipe By : www.drmcdougall.com/Newsletter/sept_oct99.4.htm Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Mcdougall Newsletter Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable broth 2 onions -- sliced 4 cups sliced fresh mushrooms 1/2 teaspoon bottled minced garlic 1 cup seitan -- sliced into strips 1 cup red wine 1/4 cup soy sauce 2 bay leaves several twists fresh ground pepper 3/4 cup frozen peas 2 1/2 tablespoons cornstarch mixed in 1/2 cup cold soy milk Preparation Time: 15 minutes Cooking Time: 30 minutes Servings: 4-6 Place the vegetable broth in a large pot with the onions, mushrooms and garlic. Cook, stirring occasionally, for 10 minutes. Add seitan, wine, soy sauce, bay leaves and pepper. Cook, uncovered over medium heat for 15 minutes. Add peas and cook 4 minutes. Add cornstarch mixture and cook and stir until thickened. Remove bay leaves before serving. Serve over pasta, whole grains or potatoes. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Split Pea Special Recipe By : www.drmcdougall.com/Newsletter/sept_oct99.4.htm Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Potatoes Vegetables Mcdougall Newsletter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 onion -- chopped 1/2 teaspoon bottled minced garlic 1 cup frozen chopped hash brown potatoes 4 cups vegetable broth 1 cup yellow or green split peas 1 carrot -- grated 1 tablespoon fresh chopped basil 1/2 teaspoon fresh chopped dill Preparation Time: 10 minutes Cooking Time: 1 hour 20 minutes Servings: 6 Place the water in a medium saucepan with the onion and garlic. Cook, stirring occasionally, for 5 minutes. Stir in the potatoes and cook for another 2 minutes. Add the broth and split peas. Bring to a boil, reduce heat, cover and cook over low heat for 60 minutes. Add grated carrot, basil and dill. Cook an additional 12 minutes. Serve over toasted bread or English muffins, or try this on a baked potato. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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