VT pasta

[Guest guest]

Both of these look like good choices for dinner tonight.

 

Tuscan Pasta Primavera

Lo Mein And Vegetable Stir-Fry With Tempeh

 

* Exported from MasterCook *

 

Lo Mein And Vegetable Stir-Fry With Tempeh

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 108

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces lo mein noodles -- (wide)

1 tablespoon peanut oil

1 red bell pepper

seeded and cut into thin strips

4 ounces button mushrooms -- sliced

2 ounces shiitake mushrooms -- sliced

2 cloves garlic -- minced

10 broccoli florets -- up to 12

4 ounces tempeh -- diced

1/2 cup vegetable broth

1/4 cup low-sodium soy sauce

1 tablespoon doe vinegar

1 tablespoon sesame oil

1 teaspoon chili-garlic paste -- up to 2

1 tablespoon peanut butter

 

For this ultra-satisfying stir-fry, soft ribbonlike lo mein noodles are

juxtaposed with chewy tempeh, crunchy broccoli, and woodsy mushrooms. A

smidgen of peanut butter thickens the sauce while adding a hint of nuttiness.

 

In a large saucepan, bring 3 quarts of water to a boil over medium- high

heat. Place the noodles in the boiling water, stir, and return to a boil.

Cook until al dente, 4 to 5 minutes, stirring occasionally. Drain the

noodles in a colander.

 

Meanwhile, in a large skillet or wok heat the oil over medium- high heat.

Add the bell pepper, mushrooms, and garlic and cook, stirring, for about 5

minutes.

 

Stir in the broccoli and tempeh and stir-fry for 3 to 4 minutes more. Stir

in the vegetable broth, soy sauce, vinegar, sesame oil, and chili-garlic

paste (if desired) and bring to a simmer. Cook, stirring, about 4 minutes.

Reduce the heat to low and blend in the peanut butter. Fold in the lo

mein noodles.

 

Transfer the noodles mixture to warm serving plates and serve at once.

 

Makes 4 servings

 

Per serving: 186 calories; 8g protein; 7g fat; 22g carbohydrates; 0

cholesterol; 412mg sodium; 3g fiber

 

 

 

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* Exported from MasterCook *

 

Tuscan Pasta Primavera

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 119

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

6 ounces medium pasta or garlic-flavored pasta

such as bow ties or penne or mostaccioli

2 tablespoons olive oil

4 cloves garlic -- minced

16 ounces packaged frozen mixed vegetables

(such as broccoli or green beans

and pearl onions and red bell peppers) -- thawed

14 1/2 ounces canned seasoned diced tomatoes -- undrained

1 tablespoon chopped fresh rosemary

OR 1 teaspoon dried rosemary -- crushed

16 ounces canned cannellini beans -- rinsed and drained

1 tablespoon balsamic vinegar

Freshly ground black pepper

 

In a large saucepan, bring 3 quarts of water to a boil over medium-high

heat. Place the pasta in the boiling water, stir, and return to a boil.

Cook until al dente, 8 to 10 minutes, stirring occasionally.

 

Meanwhile, heat the oil in a large deep skillet over medium heat. Add the

garlic, and cook. stirring, 2 minutes. Add the thawed vegetables,

tomatoes, and rosemary, and bring to a simmer. Reduce the heat to low and

simmer, uncovered, 5 minutes. Stir in the beans, and heat through.

 

Drain the pasta in a colander, and add it to the bean mixture. Add the

vinegar; toss well and heat through. Serve with pepper.

 

Makes 4 servings

 

Per serving: 363 calories; 14g protein; 10g fat; 63g carbohydrates; 0

cholesterol; 955mg sodium; 14g fiber

 

 

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[Guest guest]

At 12:12 PM 10/15/99 -0400, you wrote:

>Kathleen,

>

>I am assuming that any vinergar will do in this recipe but what is Doe

>vinegar?

 

It is a scanner misread for rice vinegar which I didn't catch.

 

Kathleen

 

* Exported from MasterCook *

 

Lo Mein And Vegetable Stir-Fry With Tempeh--Corrected

 

Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 108

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Soyfoods Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces lo mein noodles -- (wide)

1 tablespoon peanut oil

1 red bell pepper

seeded and cut into thin strips

4 ounces button mushrooms -- sliced

2 ounces shiitake mushrooms -- sliced

2 cloves garlic -- minced

10 broccoli florets -- up to 12

4 ounces tempeh -- diced

1/2 cup vegetable broth

1/4 cup low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon chili-garlic paste -- up to 2

1 tablespoon peanut butter

 

For this ultra-satisfying stir-fry, soft ribbonlike lo mein noodles are

juxtaposed with chewy tempeh, crunchy broccoli, and woodsy mushrooms. A

smidgen of peanut butter thickens the sauce while adding a hint of nuttiness.

 

In a large saucepan, bring 3 quarts of water to a boil over medium- high

heat. Place the noodles in the boiling water, stir, and return to a boil.

Cook until al dente, 4 to 5 minutes, stirring occasionally. Drain the

noodles in a colander.

 

Meanwhile, in a large skillet or wok heat the oil over medium- high heat.

Add the bell pepper, mushrooms, and garlic and cook, stirring, for about 5

minutes.

 

Stir in the broccoli and tempeh and stir-fry for 3 to 4 minutes more. Stir

in the vegetable broth, soy sauce, vinegar, sesame oil, and chili-garlic

paste (if desired) and bring to a simmer. Cook, stirring, about 4 minutes.

Reduce the heat to low and blend in the peanut butter. Fold in the lo

mein noodles.

 

Transfer the noodles mixture to warm serving plates and serve at once.

 

Makes 4 servings

 

Per serving: 186 calories; 8g protein; 7g fat; 22g carbohydrates; 0

cholesterol; 412mg sodium; 3g fiber

 

 

 

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