Inspired Vegetarian, part 2 of 2

[Guest guest]

Deborah Madison is the present writer of the Inspired Vegetarian column in

Cooking Light Magazine. These recipes are in the September 1999 issue.

 

Romesco Sauce

Smoky-Soft Polenta With Braised Bell Peppers

Summer Vegetable-And-Chickpea Stew With Romesco

 

Kathleen

 

 

* Exported from MasterCook *

 

Romesco Sauce

 

Recipe By : Cooking Light Magazine, September 1999, page 150

Serving Size : 1 Preparation Time :0:00

Categories : Sauces And Gravies Vegetables

Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

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1 large red bell pepper

1/3 cup blanched almonds

(about 1 1/2 ounces)

1 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon ground red pepper

4 plum tomatoes

quartered and seeded

2 slices Italian bread -- toasted

(1-inch-thick slices--about 2 ounces)

3 garlic cloves -- peeled

1/4 cup extra-virgin olive oil

2 tablespoons sherry vinegar or white wine vinegar

 

NOTES : There are several versions of this famous sauce; this one is thick

and smooth. A high percentage of its calories come from fat, but think of

it more as a condiment-a little goes a long way It does wonders for tying

together the elements of a vegetable stew and can easily replace mayonnaise

on a grilled-vegetable sandwich.

 

1. Preheat broiler.

 

2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place

pepper halves, skin sides up, on a foil-lined baking sheet; flatten with

hand. Broil 15 minutes or until blackened. Place in a zip-top plastic

bag; seal. Let stand 15 minutes; peel.

 

3. Combine bell pepper, almonds, and next 6 ingredients (almonds through

garlic) in a food processor; process until minced. Add oil and vinegar;

process until smooth. Yield: 2 cups (serving size: 1 tablespoon).

 

CALORIES 35(67% from fat); FAT 2.6g; PROTEIN 0.7g; CARB 2.4g; FIBER 0.5g;

CHOL 0mg; IRON 0.3mg; SODIUM 54mg; CALC 6mg

 

 

 

 

 

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* Exported from MasterCook *

 

Smoky-Soft Polenta With Braised Bell Peppers

 

Recipe By : Cooking Light Magazine, September 1999, page 154

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Inspired Vegetarian--Madison

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 cup yellow cornmeal

1/2 teaspoon salt

4 cups water

1 cup shredded smoked mozzarella -- (4 ounces)

OR Gouda or other smoked cheese

1/4 teaspoon black pepper

4 cups Braised Bell Peppers -- undrained

1 tablespoon chopped fresh parsley

 

1. Place the cornmeal and salt in a large saucepan. Gradually add the

water, stirring the mixture constantly with a whisk. Bring the mixture to

a boil; reduce heat to medium, and cook 20 minutes, stirring the mixture

frequently. Remove from heat, and stir in the shredded cheese and black

pepper. Serve the polenta with the Braised Bell Peppers. Sprinkle with

the chopped fresh parsley. Yield: 4 servings (serving size: 1 cup polenta

and 1 cup peppers).

 

CALORIES 296(24% from fat); FAT 8g; PROTEIN 11.5g; CARB 46.7g; FIBER 6.8g;

CHOL 22mg; IRON 4.6mg; SODIUM 707mg; CALC 185mg

 

 

 

 

 

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* Exported from MasterCook *

 

Summer Vegetable-And-Chickpea Stew With Romesco

 

Recipe By : Cooking Light Magazine, September 1999, page 154

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Inspired Vegetarian--Madison

Main Dishes, Vegetarian Potatoes

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon olive oil

2 cups chopped onion

2 cups cubed peeled red potato -- (about 1 pound)

1 cup sliced carrot -- (3/4-inch-thick)

3/4 teaspoon salt

1/2 teaspoon chopped fresh thyme

OR 1/4 teaspoon dried rhyme

1/8 teaspoon saffron threads

4 cups cauliflower florets -- (about 1 pound)

4 cups diced seeded tomato

(about 4 large tomatoes)

3 cups water

2 cups Braised Bell Peppers -- undrained

(see separate recipe)

1/4 cup dry sherry

1 teaspoon paprika

15 ounces canned chickpeas -- rinsed and drained

(garbanzo beans)

3 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon black pepper

6 tablespoons Romesco Sauce

(see separate recipe)

 

" This is a light, colorful stew for late summer or fall. For an easy

variation, I sometimes steam spinach leaves or wedges of savoy cabbage

and add them to the plate. "

 

Note: Braised Bell Peppers may be substituted with 1 cup yellow bell

pepper strips and 1 cup red bell pepper strips. Add to Dutch oven, and

cook with the onion mixture.

 

1. Heat oil in a large Dutch oven over medium-high heat. Add onion and

next 5 ingredients (onion through saffron); cover and cook 10 minutes,

stirring frequently. Add cauliflower and next 6 ingredients (cauliflower

through chickpeas); bring to a boil. Reduce heat, and simmer, uncovered,

15 minutes or until cauliflower is tender. Stir in parsley and black

pepper. Top each serving with 1 tablespoon Romesco Sauce. Yield: 6

servings (serving size: 2 cups stew and 1 tablespoon Romesco Sauce).

 

CALORIES 276 (23% from fat); FAT 7.2g; PROTEIN 10.2g; CARB 47.4g; FIBER

9.4g; CHOL 0mg; IRON 4.3mg; SODIUM 588mg; CALC 86mg

 

 

 

 

 

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