Guest guest Posted October 16, 1999 Report Share Posted October 16, 1999 Here are the recipes from the October 1999 issue. It is an interesting issue because their 25 all-best recipes that they have in it come from the last two year's issues. So there is little new here. They rewrote the directions and changed the ingredients on many/most of the 25 though. Often the change lowered the sodium. Also, often when they did not change the ingredients the recipe has different nutritional content. Very weird. Enjoy, Kathleen * Exported from MasterCook * Baked Stuffed Tomatoes Recipe By : Vegetarian Times Magazine, October 1999, page 28 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen chopped spinach thawed and squeezed to remove as much moisture as possible 1 cup small curd low-fat cottage cheese -- (2%) (8 oz.) 1/2 cup thinly sliced scallions 1/4 cup soft blue cheese -- crumbled (1 oz.) 1/2 teaspoon freshly ground pepper 15 ounces canned white kidney beans -- rinsed and drained 2 large tomatoes 8 cups mixed salad greens 4 SERVINGS LACTO Late-season tomatoes are perfect for baking. Though they're firm and sturdy. baking brings out the flavor that couldn't fully mature in last month's diminished sunshine. If you prefer substitute any creamy soft cheese, such as St. Honor‚ or Explorateur (a triple cream cheese) for the blue cheese. Be sure to squeeze spinach as dry as possible to avoid a soggy filling. MEAL PLAN: Prepare 4 servings of quick-cooking brown rice, Transfer to a serving bowl and toss with some chopped toasted walnuts, plenty of chopped flat-leaf parsley and a little olive oil. Serve the rice with the stuffed tomatoes and toasted Italian bread slices. Preheat oven to 400F. Bring medium saucepan of water to a boil for tomatoes. In medium bowl, mix spinach, cottage cheese, scallions, blue cheese and pepper until well blended, Gently stir in beans. Set aside. With small, sharp knife, score an " X " in base of each tomato. Carefully drop tomatoes into boiling water and cook 20 seconds. Remove from water with slotted spoon. When cool enough to handle, peel tomatoes with paring knife and cut our cores, Cut each tomato in half horizontally through equator. With spoon, scoop out and discard seeds, then remove about half the flesh from each tomato half. Divide spinach-cheese mixture among tomato halves, then place in shallow casserole just large enough to hold tomatoes. Bake until soft and beginning to exude juices, about 20 minutes, Arrange salad greens in ring on each plate. Carefully transfer a tomato half to center of each. Serve at once. PER 1/2 TOMATO SERVING: 217 CALORIES; 19G PROTEIN; 4G TOTAL FAT; (2G SAT. FAT) 28G CARBOHYDRATE; 10G CHOLESTEROL; 743MG SODIUM; 11G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley, Shiitake And Spinach Pilaf (12/98) Recipe By : Vegetarian Times Magazine, October 1999, page 63 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup uncooked pearl barley 3 cups vegetable broth or water 1 tablespoon vegetable oil 1 large onion -- diced 2 medium garlic cloves -- minced 8 ounces white button mushrooms -- thinly sliced 4 ounces shiitake mushrooms stemmed and thinly sliced 4 cups loosely packed fresh spinach leaves 2 tablespoons tamari or reduced-sodium soy sauce 2 teaspoons dark sesame oil 1/8 teaspoon cayenne pepper 6 SERVINGS DAIRY-FREE This substantial grain dish calls for meaty shiitake mushrooms, but other varieties, such as cremini or portobello, can be substituted. In medium saucepan, combine barley and broth. Bring to a boil, reduce heat to medium-low, cover and simmer until tender and liquid is absorbed, about 1 hour. In large nonstick Dutch oven or saucepan, heat vegetable oil over medium heat. Add onion and cook, stirring occasionally, until golden, about 7 minutes, adding a little water to prevent sticking if needed. Add garlic and all mushrooms and cook, stirring often, 5 minutes. Stir in spinach and barley and cook, stirring often, until barley is heated through and spinach is wilted, 3 to 5 minutes. Stir in tamari, sesame oil and cayenne and serve. PER SERVING: 234 CAL.; 8G PROT.; 5G TOTAL FAT (0G SAT. FAT); 35G CARB.; 0 CHOL.; 398MG SOD.; 7G FIBER. Recipe originally appeared in the December 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli And Red Pepper Soup (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 54 Serving Size : 8 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh broccoli 1/3 cup uncooked white rice 1 1/2 teaspoons sea salt 2 quarts plus 2 Tbs. vegetable broth -- (8 cups) 3 medium red bell peppers 1 tablespoon olive oil 1 medium onion -- diced 3 cloves garlic -- minced 1 tablespoon chopped fresh tarragon or 1 teaspoon dried 1/2 teaspoon dried thyme 1 pinch cayenne pepper 1 pinch ground white pepper 1/2 teaspoon cider vinegar 1/2 teaspoon umeboshi vinegar 1 medium lemon -- Juice of 2 chopped fresh tarragon for garnish -- (optional) 8 SERVINGS DAIRY-FREE For best results, prepare this feisty, vividly colored soup using either sushi rice or white basmati rice. Roasted red peppers add a lovely accent--don't worry if you can't get off every bit of blackened skin. It will just add to the smoky flavor. Trim and peel broccoli stems, then coarsely chop. Set florets aside. In large pot, combine broccoli stems, rice, 1/2 teaspoon salt and 2 quarts broth. Bring to a boil, reduce heat, and simmer 20 minutes. Add florets and simmer 20 minutes more. Meanwhile, roast bell peppers over an open flame or in broiler, turning with tongs until blackened all over, about 10 minutes. Place peppers in paper bag, close and let stand 10 minutes. Peel, quarter and seed peppers, then transfer to food processor or blender and process until pureed. Add 1/2 teaspoon salt and remaining 2 tablespoons broth and puree until smooth. Set aside. In large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Stir in garlic, tarragon, thyme and cayenne until well combined. Add broccoli mixture and simmer 10 minutes more. Transfer broccoli-onion mixture to food processor or blender in batches and process until smooth. Return soup to pot and stir in 1 cup red pepper puree, remaining 1/2 teaspoon salt, pinch white pepper, both vinegars and lemon juice; warm through. Reserve remaining pepper puree for garnish. Ladle soup into bowls. Drizzle each with about 1 tablespoon reserved red pepper puree; swirl with chopstick. Garnish with chopped tarragon if desired and serve. PER SERVING: 145 CAL.; 7G PROT.; 2G TOTAL FAT (0 SAT. FAT); 19G CARB.; 0 CHOL.; 530MG 500.; 6G FIBER. Recipe originally appeared in the April 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butternut Squash Pancakes (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 60 Serving Size : 20 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups uncooked butternut squash -- peeled and grated 2 cups grated potato baking potatoes -- (about 2 medium) 1/2 cup grated red onion 2 teaspoons salt 2 medium garlic cloves -- minced 1 teaspoon dried sage 1/4 tsp. grated nutmeg 1 large egg -- beaten 3 tablespoons unbleached all-purpose flour vegetable oil for frying 20 PANCAKES OVO-LACTO These crisp little pancakes are great with a dollop of sour cream, applesauce or even salsa. To speed preparation, grate the vegetables using the shredding disc of a food processor. In colander in sink, combine grated squash, potatoes and onion. Add slat and toss to blend. Let stand 15 minutes, pressing vegetables several times to extract as mush liquid as possible. Preheat oven to 200 degrees. Transfer squash mixture to medium bowl. Stir in garlic, sage, nutmeg and egg until well combined. Add flour and freshly ground pepper to taste and mix well. In large, heavy skillet, heat about 1/8-inch oil over medium heat until hot but not smoking. Using large tablespoon, drop mixture into oil Cook until well browned, turning once, 1 to 3 minutes per side. Drain on paper towels. Transfer pancakes to ovenproof plate and keep warm in oven while you cook remaining pancakes, adding more oil as needed. Serve hot. PER PANCAKE: 38 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 7G CARB.; 11MG CHOL.; 218MG SOD.; 1G FIBER Recipe originally appeared in the December 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caesar Salad (10/99) Recipe By : Vegetarian Times Magazine, October 1999 page 58 Serving Size : 6 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CROUTONS*** 3 slices whole wheat or French bread cubed -- up to 4 ( 1 1/2 cups) 1/2 teaspoon dried rosemary 1/2 teaspoon dried marjoram 1/2 teaspoon garlic powder 1/2 teaspoon salt ***SALAD*** 2 tablespoons blanched slivered almonds 3 cloves medium garlic -- peeled 3 tablespoons nutritional yeast flakes 3 tablespoons Dijon mustard 3 tablespoons fresh lemon juice 2 tablespoons soy sauce 1 tablespoon extra-virgin olive oil -- (optional) 1 large head romaine lettuce torn into large pieces 6 SERVINGS DAIRY-FREE We've given this classic a healthy new spin with less fat, fewer calories and no animal products. Nutritional yeast and ground nuts substitute nicely for the flavor and texture of Parmesan cheese. Croutons: Preheat oven to 325 degrees. Lightly coat bread cubes with vegetable cooking spray. In small bowl, mix remaining ingredients. Add bread cubes; toss to coat. Spread in single layer on baking sheet. Bake until croutons are dry and lightly toasted, 10 to 15 minutes. Set aside to cool. In food processor or blender, process almonds with garlic until ground, stopping often to avoid overgrinding. Add yeast flakes, mustard, lemon juice, soy sauce and oil if desired and process until dressing is smooth. Just before serving, in large bowl, combine lettuce and croutons. Add dressing and toss to coat. Serve right away. PER SERVING: 86 CAL.; 4G PROT.; 3G TOTAL FAT (0G SAT. FAT); 12G CARB.; 0 CHOL.; 656MG SOD.; 2G FIBER. Recipe originally appeared in the March 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Broccoli Rabe Recipe By : Vegetarian Times Magazine, October 1999, page 31 Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds broccoli rabe trimmed of thick stems and any tough leaves 3/4 cup vegetable broth 1 1/2 tablespoons tamari or dark soy sauce 1 tablespoon cornstarch 2 teaspoons olive oil 3 medium clove garlic -- minced 3 thin slices fresh ginger -- (1/4 inch thick) 1/4 teaspoon red pepper flakes or hot chili oil -- to taste, up to 1/2 1 teaspoon dark sesame oil 6 SERVINGS DAIRY-FREE You can substitute bok choy for broccoli rabe in this recipe. It isn't necessary to parboil bok choy first, but you will need to stir-fry the white portions for a few minutes before adding the dark green leafy parts to the wok. MEAL PLAN: Before you begin the recipe, bring a large pot of water to a boil. Cook some rice noodles or soba (buckwheat) noodIes according to package directions. Drain and toss with a little dark sesame oil. Serve hot with the broccoli rabe. Bring large pot of lightly salted water to a boil. Add broccoli rabe and cook 2 minutes. Drain, rinse under cold running water until cool, then drain again. Set aside. Meanwhile, in small bowl, mix broth, tamari or soy sauce and cornstarch until well blended. Set aside. In wok or large nonstick skillet, heat oil over medium-high heat, Add garlic and ginger and stir-fry 20 seconds. Add broccoli rabe, broth mixture and pepper flakes and stir-fry until broccoli rabe is tender and sauce is thickened, about 1 minute, Discard ginger slices. Sprinkle sesame oil over mixture and serve hot. PER SERVING: 82 CALORIES; 5G PROTEIN; 3G TOTAL FAT; (0G SAT. FAT) 10G CARBOHYDRATE; 0G CHOLESTEROL; 267MG SODIUM; 5G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Rum Cake (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 84 Serving Size : 12 Preparation Time :0:00 Categories : Cakes And Frostings Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pureed firm silken tofu 1 cup maple syrup or honey 3/4 cup brewed espresso or strong coffee 2 tablespoons dark rum 1 teaspoon vanilla extract 1 1/4 cups whole wheat pastry flour 1 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon Chocolate curls for garnish -- (optional) ***RUM SYRUP*** 1/4 cup maple syrup or honey or barley malt syrup 1/4 cup brewed strong coffee or espresso 3 tablespoons dark rum ***CHOCOLATE RUM FROSTING*** 10 1/2 ounces extra-firm silken tofu 2 tablespoons dark rum 6 ounces semisweet chocolate melted and cool slightly 12 SERVINGS DAIRY-FREE This superb cake offers rich, chocolaty flavor in every bite, but with surprisingly little fat and few calories. To melt chocolate, place it in the top of a double boiler over barely simmering water. When it's halfway melted, remove the top of the pan from the heat and stir until smooth. Preheat oven to 350 degrees. Oil and flour two 8-inch round cake pans. Dust with flour, shaking out excess. In large bowl, whisk together tofu, maple syrup, expresso, rum, vanilla until smooth. In another large bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add flour mixture to tofu mixture and mix until smooth. Divide batter between prepared pans. Bake until cakes are springy to the touch, about 15 minutes. Cool in pans on wire racks 10 minutes. Turn cakes out onto racks to cool completely. Make rum syrup: In small saucepan, stir together all ingredients. Heat over low heat 3 minutes. Using pastry brush, spread warm syrup over top of cakes. Make frosting: In blender or food processor, combine all ingredients and blend until smooth. Place 1 cake layer on serving plate. Spread with half the frosting. Top with second layer. Spread top and sides with remaining frosting. Garnish with chocolate curls if desired. PER SERVING: 262 CAL.; 6G PROT.; 5G TOTAL FAT (3G SAT. FAT); 45G CARB.; 0 CHOL., 185MG SOD , 4G FIBER Recipe originally appeared in the June 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creamy Fennel And Celery Root Soup (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 52 Serving Size : 8 Preparation Time :0:00 Categories : Soups And Stews Vegetables Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BOUQUET GARNI*** 5 stems flat-leaf parsley 2 sprigs thyme 1 bay leaf ***REMAINING INGREDIENTS*** 1 tablespoon fennel seeds 1 tablespoon olive oil 2 medium fennel bulbs -- quartered cored and coarsely chopped -- (4 cups) feathery fronds from 1 bulb reserved -- for garnish 2 stalks celery -- coarsely chopped 1 medium onion -- coarsely chopped 1/2 cup dry white wine 5 cups vegetable broth 1 medium celery root -- (1 cup) peeled and coarsely chopped 1 medium all-purpose potato -- (1 cup) ***BOUQUET GARNI*** 6 cloves garlic -- peeled ***BOUQUET GARNI*** Salt and freshly ground black pepper -- to taste 6 SERVINGS DAIRY-FREE In this smooth and delicious soup, fennel is featured three ways: as sautéed fresh bulbs, as toasted seeds and as a garnish of feathery fronds. Make Bouquet garni: Tie together herbs with kitchen string. Set aside. In small skillet, toast fennel seeds over medium-high heat, tossing frequently, until fragrant, about 1 minute. Remove from heat; et cool. Transfer to spice grinder and finely grind or crush in mortar with pestle. Set aside. In large pot, heat oil over medium heat. Add chopped fennel bulbs, celery and onion, and cook, stirring often, until vegetables are softened, about 7 minutes. Add wine, increase heat to high and boil until almost all liquid has evaporated, about 5 minutes. Reduce heat to medium. Stir in broth, celery root, potato and garlic and bring to a gentle simmer. Add bouquet garni and reserved fennel seeds, reduce heat to medium-low and simmer until vegetables are very tender, about 45 minutes. Discard bouquet garni. Transfer mixture to food processor or blender in batches and process until smooth. Return soup to pot; season with salt and freshly ground pepper to taste and warm through. Ladle soup into bowls, sprinkle with reserved fennel fronds and serve. PER SERVING: 196 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT); 16G CARB.; 0 CHOL.; 227MG SOD.; 6G FIBER Originally published in the December 1998 issue. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Curried Potato And Red Lentil Salad (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 58 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Potatoes Vegetables Salads, Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup dried red lentils -- rinsed 6 large red-skin potatoes -- scrubbed 1/2 cup soy mayonnaise or regular mayonnaise 1/2 cup plain or low-fat yogurt or soy yogurt 1 teaspoon curry powder to taste -- up to 2 1/4 cup chopped fresh cilantro or more -- to taste 1 teaspoon curry powder -- up to 2 tsp. 1 scallion -- thinly sliced (white and light green parts) 4 medium ripe tomatoes -- diced 6 SERVINGS DAIRY-FREE This clever combination of flavors and textures features an all-time salad favorite--tasty potatoes--jazzed up with lentils, cilantro and curry powder. Offer wedges of toasted pita bread alongside. In medium saucepan, combine lentils and 2 cups water. Bring to a boil, then reduce heat to low and simmer gently until water is absorbed and lentils are tender but still firm, about 25 minutes. Drain; cool to room temperature. Meanwhile, in medium saucepan, combine potatoes and lightly salted water. Bring to a boil, reduce heat to medium and cook until tender, about 20 minutes. Drain potatoes. When cool enough to handle, cut into 1-inch pieces. In large serving bowl, combine mayonnaise, yogurt, cilantro, curry powder and scallion. Add lentils, potatoes and tomatoes and toss gently to coat. Serve at room temperature. PER SERVING: 235 CAL.; 10G PROT.; 5G FAT (0 SAT. FAT); 46G CARB.; 1MG CHOL.; 168MG SOD.; 7G FIBER. Recipe originally appeared in the July 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggplant-Polenta Casserole Recipe By : Vegetarian Times Magazine, October 1999, page 8 Serving Size : 8 Preparation Time :0:00 Categories : Grains And Cereals Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 medium eggplant -- (1 to 1 1/4 lbs.) peeled and cut into 1-inch chunks 2 medium portobello mushrooms stemmed and cut into chunks 1 zucchini cut into 1-inch chunks 1 yellow summer squash cut into 1-inch chunks 2 medium clove garlic -- minced 25 ounces jarred pasta sauce 15 ounces canned white beans -- rinsed and drained 24 ounces prepared polenta roll -- sliced (about 1/2 inch thick) 8 ounces soy mozzarella or mozzarella cheese -- shredded (2 cups) 8 TO 10 SERVINGS DAIRY-FREE In large, deep nonstick skillet, heat oil over medium heat. Add eggplant and mushrooms; cook, stirring often, until eggplant has softened, 8 minutes. Add zucchini, squash and garlic and cook until squash is just tender, about 6 minutes. Stir in pasta sauce and beans. Reduce heat to low and simmer stirring occasionally, 30 minutes. Preheat oven to 350F. With vegetable cooking spray, coat a 13 x 9-inch baking dish. Arrange polenta in bottom of dish, then sprinkle with half the shredded cheese. Spoon sauce mixture on top. Sprinkle with remaining cheese. Bake until bubbly, about 40 minutes. Let cool 10 to 15 minutes before cutting. PER SERVING: 334 CALORIES; 16G PROTEIN; 11G TOTAL FAT; (2G SAT. FAT) 45G CARBOHYDRATE; 0G CHOLESTEROL; 1,006MG SODIUM; 7G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Emerald Mashed Potatoes (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 60 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large baking potatoes peeled and cut into small chunks 1 1/2 cups low-fat milk 1 bunch scallions -- finely sliced (white and light green parts) 4 cups finely shredded kale or other leafy cooking greens 3 tablespoons butter or margarine 8 SERVINGS LACTO Here's a gem of a recipe that is a twist on everyone's favorite comfort food. Creamy mashed potatoes, well seasoned and laced with kale, are perfect just like this. In large pot, combine potatoes and lightly salted water to cover. Bring to a boil, reduce heat to medium and cook until tender, about 25 minutes. Drain well. Meanwhile, in a large saucepan, combine milk, scallions and kale. Bring to a boil, reduce heat to low and simmer for 3 minutes. Remove from heat. Transfer potatoes to large bowl. Add butter and mash with potato masher until smooth. Gradually stir in hot milk mixture until combined. Season with salt and freshly ground pepper to taste. PER SERVING: 186 CAL.; 8G PROT.; 5G TOTAL FAT (3G SAT. FAT); 31G CARB.; 14MG CHOL.; 88MG SOD.; 3G FIBER. Recipe originally appeared in the November 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fajita Wraps With Salsa Verde Recipe By : Vegetarian Times Magazine, October 1999, page 31 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALSA VERDE*** 8 tomatillos papery husks removed 1 small onion -- quartered 1/2 teaspoon coarse salt 1 ripe small avocado -- halved pitted and peeled ***REMAINING INGREDIENTS*** 4 teaspoons vegetable oil 4 portobello mushrooms -- (1 lb.) stemmed and thinly sliced 1 large onion -- halved and thinly sliced 2 fresh poblano chilies -- seeded and cut into very thin strips 1 teaspoon coarse salt 12 (8-inch) corn tortillas -- warmed 4 SERVINGS DAIRY-FREE Poblano chilies add zip and portobello mushrooms lend substance to this Mexican-style favorite. To warm tortillas, wrap tortilla stack in foil and heat in a 300F oven for about 10 minutes. MEAL PLAN: Serve these fajita wraps with a black bean salad made with rinsed, drained canned black beans, diced green bell pepper, chopped fresh cilantro and a low-fat vinaigrette dressing. To speed preparation, cook mushrooms while tomatillos simmer. SALSA VERDE: In small saucepan, combine tomatillos and cold water to cover. Bring to a boil over high heat, reduce heat to low and simmer 5 minutes, Drain, rinse under cold running water until cool, then drain again, Transfer to food processor along with onion and salt. Process until pureed. In medium serving bowl, mash avocado with fork. Stir in tomatillo mixture until blended. Set Salsa Verde aside. In large cast-iron skillet over medium heat, heat 2 teaspoons oil. Add mushrooms, cover and cook, stirring occasionally, until browned and softened, about 5 minutes. Transfer to plate. In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and chilies and cook, stirring often, until lightly caramelized and crisp-tender, about 10 minutes. Season with salt. Return mushrooms to skillet and heat through. Place warmed tortillas on serving plate. Place skillet on a trivet and Let each diner assemble his or her own fajitas. Pass Salsa Verde separately to spoon on top. PER FAJITA WITH 1 TABLESPOON SALSA VERDE: 106 CALORIES; 3G PROTEIN; 5G TOTAL FAT; 0(G SAT. FAT) 15G CARBOHYDRATE; 0G CHOLESTEROL; 298MG SODIUM; 3G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Farmers' Market Skillet Recipe By : Vegetarian Times Magazine, October 1999, page 61 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 pound small red potatoes scrubbed and quartered 1 medium clove garlic -- minced 1 medium zucchini -- coarsely chopped 1/2 medium red onion -- thinly sliced 8 ounces green beans cut into 1 " pieces 1/2 cup vegetable broth 1/2 cup cooked fresh corn -- (from 1 ear) OR thawed frozen corn kernels 2 ripe medium tomatoes -- coarsely chopped 1 tablespoon mixed fresh herbs -- chopped (such as thyme or oregano and/or rosemary) 1/2 cup crumbled feta or blue or goat cheeses -- (optional) 4 SERVINGS DAIRY-FREE You can use almost any combination of vegetables and herbs in this substantial garden-fresh saute. Select ingredients based on what looks best at the market. In large skillet, heat oil over medium-high heat. Add potatoes and cook, stirring occasionally, until lightly browned, about 5 minutes. Add garlic, zucchini, onion and beans and cook, stirring often, 2 minutes. Add broth and cook, stirring occasionally, 2 minutes. Stir in corn, tomatoes and herbs. Cover, reduce heat to medium and cook until potatoes are just tender, about 3 minutes more. Season with salt and freshly ground pepper to taste. Just before serving, sprinkle with cheese if desired. Per serving: 183 CAL; 5G PROT.; 3G TOTAL FAT (0 SAT. FAT), 37G CARB.; 0 CHOL.; 142MG SODIUM; 5G FIBER. Originally in the September, 1998 and February 1999 issues as Farmers' Market Saute. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Orange Dressing Recipe By : Vegetarian Times Magazine, October 1999, page 59 Serving Size : 20 Preparation Time :0:00 Categories : Fruits Salads, Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 1/3 cup fresh orange juice 1/4 cup white wine vinegar 1 tablespoon chopped fresh parsley 1 teaspoon orange grated orange peel 1 teaspoon sugar 1/2 teaspoon paprika 1/4 teaspoon vegetarian Worcestershire sauce 1/4 teaspoon salt MAKES 1 1/4 CUPS DAIRY-FREE In blender or food processor, combine all ingredients. Add freshly ground pepper to taste and blend until well combined and smooth. PER TABLESPOON SERVING; 52 CAL.; 0 PROT.; 5G TOTAL FAT (0 SAT. FAT); 1G CARB.; 0 CHOL.; 28MG SOD.; 0 FIBER. Recipe originally appeared in the April 1998 issue of Vegetarian Times as Fresh Orange Salad Dressing. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harvest Ratatouille Recipe By : Vegetarian Times Magazine, October 1999, page 26 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small eggplants -- (1 1/4 lbs.) cut into 3/4 inch cubes -- (6 cups) 1 1/4 teaspoons coarse salt 1 tablespoon olive oil 2 medium onions halved and thinly sliced 1 medium red bell pepper cut into thin strips 3 medium clove garlic -- minced 2 medium zucchini -- (1 lb.) quartered lengthwise and cut into 3/4-inch chunks 2 cups canned crushed tomatoes (from 28-oz. can) 1/2 teaspoon freshly ground pepper 1/4 cup shredded fresh basil 4 SERVINGS DAIRY-FREE This chunky vegetable medley uses much less olive oil than usual, yet the result is still delicious. MEAL PLAN: Before you begin the recipe bring a large pot of lightly salted water to a boil. While ratatouille is simmering, cook 1 1/2 cups orzo until tender. Drain well and toss with a little olive oil. Serve with the ratatouille along with some toasted garlic bread. Place eggplant cubes in colander in sink. Sprinkle with 1 teaspoon salt and toss to mix. Let stand 5 minutes, then rinse under cold running water. Drain well. Pat dry with paper towels. In nonstick Dutch oven or large, wide saucepan, heat oil over medium-high heat. Add eggplant and cook, stirring occasionally, until golden at edges and beginning to soften, 6 to 7 minutes, Add onions, bell pepper and garlic and cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes. Add zucchini and cook, stirring occasionally, 5 minutes. Stir in tomatoes, 1/2 cup water, pepper and remaining 1/4 teaspoon salt and bring to a boil. Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly, about 7 minutes. Remove from heat and stir in basil, Serve hot or at room temperature. PER SERVING: 135 CALORIES; 5G PROTEIN; 4G TOTAL FAT; (0G SAT. FAT) 24G CARBOHYDRATE; 0G CHOLESTEROL; 205MG SODIUM; 7G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harvest Sauté Recipe By : Vegetarian Times Magazine, October 1999, page 62 Serving Size : 1 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SAGE PESTO*** 1/2 cup pine nuts -- toasted (2 oz.) 2 medium garlic cloves -- peeled 1/2 cup packed sage leaves 1/4 cup packed parsley leaves 1/4 cup olive oil 4 teaspoons fresh lemon juice 1/2 teaspoon salt ***SAUTE*** 1 cup fresh or thawed frozen corn kernels -- (from 2 ears) 1 teaspoon vegetable oil 1 medium zucchini thinly sliced lengthwise with mandoline or box shredder 1 medium yellow squash -- thinly sliced lengthwise with mandoline or box shredder 1 cup cooked or canned beans such as black or anasazi or appaloosa or rinsed and drained if canned 2 medium tomatoes -- chopped sage leaves for garnish -- optional 6 SERVINGS DAIRY-FREE This traditional Native American recipe combines sweet corn, squash, beans and fresh tomatoes in a colorful and original side dish. Toast the pine nuts in a dry skillet, stirring often, about 3 minutes. SAGE PESTO: In food processor or blender, process pine nuts with garlic until finely ground. Add remaining ingredients and process until smooth. Set aside. In large nonstick skillet, preferably cast-iron, cook corn over high heat, stirring, until fragrant, 5 to 10 minutes. Set aside. In large nonstick skillet, heat oil over medium heat. Add zucchini, squash, beans, tomatoes and 1 heaping tablespoon sage pesto. Cook, stirring often, until squash is tender and mixture is heated through, about 5 to 8 minutes. Add corn and heat through. Transfer mixture to large serving bowl, garnish with sage leaves if desired and serve with remaining sage pesto. PER SERVING: 119 CAL.; 5G PROT.; 6G TOTAL FAT (1G SAT. FAT); 15G CARBS.; 0 CHOL.; 245MG SOD.; 4G FIBER. Recipe originally appeared as Three Sisters Sauté in the October, 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey-Wheat Bread Recipe By : Vegetarian Times Magazine, October 1999, page 98 Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon active dry yeast 1/4 cup warm water -- (105 F to 115F) 1 1/4 cups boiling water 1/4 cup honey 2 tablespoons vegetable oil 1 1/2 teaspoons salt 1 1/2 cups whole-wheat flour 2 cups all-purpose flour -- up to 2 1/2 cups MAKES 1 LOAF DAIRY-FREE In small bowl, combine yeast and warm water. Stir gently and let stand until foamy, about 5 minutes. In large bowl, combine boiling water, honey, oil and salt. Stir until honey is dissolved, then let mixture stand until lukewarm. Using a wooden spoon, stir in whole-wheat flour until blended, then yeast mixture. Stir in enough all-purpose flour to make a moderately stiff dough. Turn dough out onto slightly floured surface and knead until smooth and elastic, about 10 minutes. Place dough in large oiled bowl, turning dough to coat. Cover with a damp kitchen towel or greased plastic wrap and let rise in a warm, draft-free place until doubled in size, about I hour. Oil a 9 x 5-inch loaf pan, Punch down dough and turn our onto a lightly floured surface, Knead briefly, then flatten dough with both hands to remove any air pockets. Fold dough into a semicircle and using your palms, square off and flatten short ends. Position dough so long sides are horizontal. Starting from long side farthest away, fold dough toward you two or three times, each time sealing edge where dough meets by pressing with heel of your hand. Place dough in prepared pan. Cover loosely with towel or wrap and let rise until doubled in size, about 45 minutes. Preheat oven to 350F. Bake bread until golden brown, about 35 minutes. Remove from pan and set on wire rack to cool completely. PER SLICE: 127 CALORIES; 3G PROTEIN; 2G TOTAL FAT; (0G SAT. FAT) 25G CARBOHYDRATE; 0G CHOLESTEROL; 201MG SODIUM; 2G FIBER Susan Jane Cheney is the author of Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Tofu " Cheesecake " (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 82 Serving Size : 8 Preparation Time :0:00 Categories : Desserts Soyfoods Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 2 cups graham cracker crumbs 1/4 cup pure maple syrup 1/4 teaspoon almond extract ***CHEESECAKE*** 16 ounces firm silken tofu -- drained 1/3 cup sugar 1 tablespoon tahini or almond butter 1 tablespoon cornstarch dissolved in 2 tablespoons soy milk or rice milk 1/2 teaspoon salt 1 teaspoon grated lemon zest -- up to 2 tsp. 1/2 teaspoon almond extract 8 SERVINGS DAIRY-FREE This luscious lemony treat is especially good when made a day ahead so the flavor can develop. If time is tight, use a prepared graham crust. For a no-bake cheesecake, just omit the cornstarch mixture. Pour filling into crust and chill until firm, at least two hours or overnight. The texture will resemble that of a cream pie. Make crust: Preheat oven to 350 degrees. Grease 9-inch pie plate. In medium bowl, mix cracker crumbs, syrup and extract until crumbs are moistened. Scrape mixture into prepared pie place; press firmly into bottom and up sides of pan. Bake until set, about 5 minutes. Transfer to wire rack while preparing filling. Keep oven on. In food processor or blender, combine remaining ingredients and process until smooth. Pour mixture into cooled crust. Bake until top is lightly browned, about 30 minutes. Cool and refrigerate until firm and thoroughly chilled, about 2 hours. PER SERVING: 212 CAL.; 5G PROT.; 4G TOTAL FAT (1G SAT. FAT); 39G CARB.; 0 CHOL.; 346MG SOD.; 2G FIBER. VARIATION: Alternatively, use a prepared graham cracker crust. For a no bake cheesecake, omit cornstarch mixture. Pour filling into a crust and refrigerate until firm, at least two hours or overnight. The texture will resemble that of a cream pie. Recipe originally appeared in the June 1997 and March 1998 issues of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Minted Whole Grain Tabbouleh Recipe By : Vegetarian Times Magazine, October 1999, page 56 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups cooked whole grains -- such as kamut or wheat berries or brown rice 2 cups seeded and diced plum tomatoes -- (1 1/4 lbs.) 2 small cucumbers -- peeled halved lengthwise and seeded and diced -- (2 cups) 1 cup finely chopped fresh parsley 1/2 cup finely chopped red onion 1/3 cup finely chopped fresh mint OR 1 to 2 tsp. dried 2 cloves garlic -- minced up to 3 3 tablespoons olive oil 3 tablespoons fresh lemon juice -- up to 5 6 SERVINGS DAIRY-FREE Our take on the traditional Middle Eastern tabbouleh uses other grains instead of bulgur for a chewier salad that's doubly satisfying. It's especially good made with kamut, a large golden grain with a distinctive buttery taste. you'll also have excellent results with wheat berries, brown rice, barley or a combination of whichever cooked grains you have on hand. In large serving bowl, combine grains, tomatoes, cucumbers, parsley, onion, mint and garlic. Drizzle mixture with oil and at least 3 tablespoons lemon juice and stir to blend. Season with salt and freshly ground pepper to taste and stir in additional lemon juice if necessary to give salad a nice puckery edge. Serve at room temperature. Per serving using kamut: 237 CAL.; 8G PROT.; 8G TOTAL FAT (1G SAT. FAT); 40G CARB.; 0 CHOL.; 15MG SOD.; 7G FIBER. Recipe originally appeared in the February 1998 and February 1999 issues of Vegetarian Times as Whole-Grain Tabbouleh. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Moroccan Potato Casserole (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 76 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SAUCE*** 6 medium garlic cloves -- peeled 2 paprika 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 3/4 cup chopped fresh cilantro 3/4 cup chopped fresh parsley 1 lemon -- Juice of 3 tablespoons red wine vinegar 2 tablespoons olive oil -- up to 3 ***CASSEROLE*** 1 1/2 pounds red-skin potatoes -- scrubbed and sliced 1/2-inch thick 4 stalks celery cut into 2-inch pieces Salt to taste 3 large bell peppers (one each re (one each red, green and yellow) cut into 1 1/2-inch squares 3 medium tomatoes -- up to 2 each cut into 8 wedges 1 tablespoon olive oil -- up to 2 4 to 6 SERVINGS DAIRY-FREE Your kitchen will be filled with the irresistible smell of aromatic spices when you prepare this homey onepot meal. A shredded carrot salad makes a great accompaniment. Preheat oven to 350 F. Make sauce: In food processor, combine garlic, paprika, salt, cumin and cayenne and process until paste forms. Add cilantro and parsley and pulse a few times to blend. Add lemon juice, vinegar and oil and process until blended. Season with salt to taste. In large bowl, combine potatoes, celery and bell peppers. Season with salt to taste. Add sauce and toss to blend. Transfer to large, shallow baking dish, tuck tomatoes into mixture and drizzle with oil. Cover with foil and bake 35 minutes. Uncover and bake until potatoes are tender, about 20 minutes more. Serve hot. PER SERVING: 332 CAL.; 6G PROT.: 11G TOTAL FAT (2G SAT. FAT); 55G CARB.; 0 CHOL.; 367MG SOD.; 7G FIBER Recipe originally appeared in the February 1999 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive-Rosemary Flatbread (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 77 Serving Size : 16 Preparation Time :0:00 Categories : Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce packaged active dry yeast 1 1/2 cups lukewarm water -- (105 to 115F) tablespoon olive oil 3 cups bread flour plus extra for kneading 1/2 cup whole wheat flour 2 teaspoons coarse salt 1/4 cup finely chopped kalamata olives -- pitted 2 large garlic cloves -- minced 1 teaspoon minced fresh rosemary 1 cup boiling water 16 SERVINGS VEGAN Flatbread, called fougasse, is enjoyed throughout Provence. Long before there were ovens, these breads were baked on the floor of the hearth. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal. In a large bowl, sprinkle yeast over warm water and stir with fork to dissolve. Let stand until foamy, about 5 minutes. Whisk in 4 tablespoons oil. In separate large bowl, mix together 3 cup bread flour, whole-wheat flour and 1 teaspoon salt. Add flour mixture, one cup at a time, to yeast mixture, stirring well after each addition, until dough begins to come away from sides of bowl. Turn out onto lightly floured surface and knead in olives, garlic and 1/2 teaspoon rosemary. Continue kneading until dough is smooth and elastic, adding more bread flour as needed to prevent sticking, about 10 minutes. Place dough in lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft-free place until tripled in bulk, about 2 hours. Grease 13- by 9-inch baking pan. Punch down dough. Place in prepared pan, pressing and patting dough to cover entire surface of pan. Cover with kitchen towel and let rise until dough reaches rim of pan, about 45 minutes. Preheat oven to 400 degrees. Just before baking, dimple dough all over with fingertips. Drizzle with 2 tablespoons oil, then sprinkle with remaining 1/2 teaspoon rosemary and 1 teaspoon salt. Place on center oven rack. Put an empty baking dish on lower rack, quickly pour in 1 cup boiling water and close door. Bake until bread is well risen and golden, 20 to 25 minutes. Transfer to wire rack to cool slightly. Brush top of flatbread with remaining 1 tablespoon oil, cut into squares and serve warm. PER SQUARE: 154 CAL.; 3G PROT.; 6G TOTAL FAT (0G SAT. FAT); 21G CARB.; 0 CHOL.; 282MG SOD.; 1G FIBER. Recipe originally appeared in the May 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Glaze (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 82 Serving Size : 20 Preparation Time :0:00 Categories : Cakes And Frostings Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unfiltered apple juice 1 teaspoon kudzu 1/4 cup fresh orange juice 1/4 cup pure maple syrup 1 tablespoon grated orange peel 1 teaspoon vanilla extract MAKES 1 CUP DAIRY-FREE Kudzu has a very chunky texture--crush it up a bit with your fingers to measure it accurately. Use this glaze for the Orange-Poppy Seed Muffins (see separate recipe). In small saucepan, combine apple juice and 1/4 cup water; add kudzu and stir to dissolve. Bring mixture to slow simmer over medium heat, whisking constantly, about 5 minutes. Mixture will be cloudy at first, but will clear after a few minutes. Whisk in orange juice, maple syrup, orange peel and vanilla. Cook 4 more minutes, whisking constantly. Reduce heat to low and cook, whisking, until mixture is syrupy, about 5 minutes. Remove from heat and let cool slightly before using. PER 1/20 RECIPE: 17 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 4G CARB.; 0 CHOL.; 1MG SOD.; 0 FIBER Recipe originally appeared in the May 1999 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-Poppy Seed Muffins (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 81 Serving Size : 20 Preparation Time :0:00 Categories : Breads, Quick Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon flaxseeds 1 cup soy milk 1/2 cup poppy seeds 1 1/2 cups whole-wheat pastry flour 1 1/2 cups unbleached all-purpose white flour 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cardamom 1 cup pure maple syrup 3/4 cup vegetable oil 1/2 cup fresh orange juice 2 tablespoons pure vanilla extract 2 tablespoons grated orange peel Orange Glaze -- (optional) (see separate recipe) MAKES 20 DAIRY-FREE Here's a simple muffin recipe that gets its heavenly flavor form fresh orange juice, maple syrup and poppy seeds. Be sure poppy seeds are fresh because old ones can taste bitter. For light and fluffy muffins, do not overmix the batter. Preheat oven to 350 F. Spray twenty (2 1/2-inch) muffin cups with vegetable cooking spray. In coffee grinder or small food processor, grind flaxseeds. Transfer to blender along with 1/2 cup soy milk; let soak 5 minutes. Meanwhile, in small skillet, preferably cast iron, toast poppy seeds over low heat until fragrant, stirring, 2 to 3 minutes. Remove from heat and let cool. In large bowl, sift both flours, baking powder, baking soda, salt and cardamom. Stir in toasted poppy seeds. To mixture in blender, add maple syrup, oil, orange juice, vanilla and remaining 1/2 cup soy milk and blend thoroughly. Add orange peel and pulse to combine. Make well in center of dry ingredients and gradually add maple syrup mixture, stirring with wooden spoon just until blended. Spoon batter into prepared cups, filling each three-quarters full. Bake until muffins pull away from sides of cups and are firm with a little spring to the touch, 17 to 20 minutes. Cool in pan on wire rack 10 minutes. To remove, run knife around edge of cups and turn muffins out onto rack to cool completely. Using pastry brush, spread Orange Glaze over muffins if desired. PER MUFFIN: 214 CAL.; 3G PROT.; 11G TOTAL FAT (1G SAT. FAT); 27G CARB.; 0 CHOL.; 316MG SOD.; 2G FIBER Recipe originally appeared in the May 1999 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta With Tomatoes, Basil And Arugula Recipe By : Vegetarian Times Magazine, October 1999, page 68 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons extra-virgin olive oil 1 medium red onion -- thinly sliced 2 medium garlic cloves -- minced 2 medium ripe tomatoes -- (2 cups) seeded and chopped -- (2 cups) 1/4 cup balsamic vinegar 2 tablespoons drained capers -- drained 1 cup torn arugula leaves 3/4 cup finely chopped fresh basil 12 ounces dried spaghetti or angel hair pasta grated Asiago cheese for garnish -- (optional) basil leaves for garnish -- (optional) 4 SERVINGS DAIRY-FREE Often it's the simplest recipes that taste the best. Serve this fragrant pasta dish with French or Italian bread for a scrumptious meal in minutes. Bring large pot of salted water to a boil. Meanwhile, in large, deep skillet, heat oil over medium heat. Add onion and cook, stirring often, until tender, about 8 minutes. Add garlic, tomatoes, vinegar and capers and simmer 3 or 4 minutes. Remove from heat and stir in arugula and chopped basil. Season with salt and freshly ground pepper to taste. Add pasta to boiling water; , stirring to prevent sticking. Cook according until just tender, about 5 minutes. Drain well. Transfer to large serving bowl, add tomato mixture and toss to coat. Sprinkle with Asiago cheese and garnish with basil leaves if desired. Serve right away. PER SERVING: 398 CAL.; 11G PROT.; 8G TOTAL FAT (1G SAT. FAT); 67G CARB.; 0 CHOL.; 12MG SOD.; 5G FIBER Recipe originally appeared in the March 1999 issue of Vegetarian Times as Angel Hair With Tomatoes, Basil And Arugula - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Cream (10/99) Recipe By : Vegetarian Times, October 1999, page 86 Serving Size : 16 Preparation Time :0:00 Categories : Sauces And Marinades Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups pecans 1/2 cup soy milk 1/4 cup rice syrup 2 teaspoons vanilla extract MAKES 2 CUPS DAIRY-FREE Nut creams are a simple way to transform an already delicious dessert into an extra-special one, as we do in the Sweet Potato parfaits (see separate recipe). Cashews or walnuts may be substituted for the pecans. Preheat oven to 350 F. Place pecans in baking dish and toast 10 minutes. Transfer nuts to a food processor and grind to a paste. Add remaining ingredients and process until smooth and creamy. PER 2-TABLESPOON SERVING: 117 CAL.; 1G PROT.; 10G TOTAL FAT (1G SAT. FAT); 7G CARB.; 0 CHOL.; 7MG SOD.; 1G FIBER. Recipe originally appeared in the November 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Garlic Dressing (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 57 Serving Size : 20 Preparation Time :0:00 Categories : Salads, Dressings Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large garlic cloves -- up to 4 1/4 cup olive oil 3 scallions -- chopped (white parts only) 2 medium tomatoes chopped and excess liquid drained 1/3 cup finely chopped fresh basil 3 tablespoons fresh lemon juice 2 tablespoons herb vinegar or white wine vinegar MAKES 1 1/4 CUPS DAIRY FREE Preheat oven to 350 degrees. Place garlic in small baking pan an brush with 1 teaspoon oil. Roast garlic until golden and soft, about 15 minutes watching carefully to avoid overbrowning. Set aside to cool. Peel garlic and transfer to blender or food processor along with remaining oil. Add remaining ingredients and blend until well-combined and smooth. PER TABLESPOON: 28 CAL.; 0 PROT.; 3G TOTAL FAT (0 SAT. FAT); 1G CARB.; 0 CHOL.; 1MG SOD.; 0 FIBER. Recipe originally appeared in the April 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame Dressing (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 59 Serving Size : 1 Preparation Time :0:00 Categories : Salads, Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium garlic clove peeled and quartered 1/2 cup olive oil 1/4 cup lemon juice 2 tablespoons tahini 2 tablespoons chopped fresh parsley 1 teaspoon honey 1/4 teaspoon ground cumin MAKES 3/4 CUP DAIRY-FREE In blender or food processor, combine all ingredients. Add salt and freshly ground pepper to taste and blend until smooth. PER TABLESPOON; 98 CAL.; 0 PROT.; 10G TOTAL FAT (1G SAT. FAT); 1G CARB.; 0 CHOL.; 6MG SOD.; 0 FIBER. Recipe originally appeared in the April 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Cabbage Rolls Recipe By : Vegetarian Times Magazine, October 1999, page 32 Serving Size : 6 Preparation Time :0:00 Categories : Fruits Main Dishes, Vegetarian Rice Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large Head savoy cabbage -- (about 2 3/4 lbs.) 1 tablespoon olive oil 1 large chopped onion -- (1 1/2 cups) 1 teaspoon dried thyme 32 ounces canned organic tomato juice 2/3 cup dark or golden raisins (or a combination of the two) 2 tablespoons fresh lemon juice 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 sprig fresh thyme for garnish ***FILLING*** 1 cup uncooked brown basmati rice 10 ounces frozen chopped spinach thawed and squeezed dry 1 bunch scallions -- finely chopped (white and light green parts) finely chopped -- (1/3 cup) 1/2 cup pureed silken tofu 1/2 cup chopped fresh parsley 1/4 cup chopped fresh mint 2 medium clove garlic -- minced 3/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1/4 teaspoon ground nutmeg 1/8 teaspoon paprika 6 SERVINGS DAIRY-FREE Round out this meal with whole-grain bread and a crisp salad. Bring large pot of water to a boil. Cut deeply around core at base of cabbage, but don't remove it. Immerse entire cabbage in boiling water 4 to 5 minutes, then lift it out with a strainer. Peel off as many outer leaves as come off easily. Return cabbage to water for additional softening and repeat until you have removed 12 leaves. Set aside. Quarter remaining cabbage; discard core. Cut cabbage into strips, then chop and set aside. Filling: In medium bowl, combine all ingredients and mix until well blended. Set leaves on work surface. Trim off tough white vein at base of each leaf. Place about 1/4 cup filling on bottom third of each leaf; flatten slightly. Fold bottom of leaf over filling, then fold in sides and roll up tightly. Squeeze rolls to compress. In Dutch oven, heat oil over medium Heat. Add onion and cook, stirring often, until softened, about 7 minutes. Add chopped cabbage and thyme. Cook, stirring occasionally, until cabbage begins to soften, about 5 minutes. In large bowl, mix tomato juice, raisins, lemon juice, sugar, salt and pepper. Arrange cabbage rolls, seam side down, in a single layer over cabbage mixture. Pour tomato juice mixture over rolls and bring to a simmer. Reduce heat, cover and simmer until rolls are tender and liquid has thickened, about 2 hours. PER SERVING: 303 CALORIES; 10G PROTEIN; 4G TOTAL FAT; (0G SAT. FAT) 64G CARBOHYDRATE; 0G CHOLESTEROL; 327MG SODIUM; 10G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Supergrain Cornbread Recipe By : Vegetarian Times, October 1999, page 74 Serving Size : 8 Preparation Time :0:00 Categories : Breads, Quick Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup quinoa -- rinsed 1 cup yellow cornmeal 1 cup unbleached all-purpose flour 1/3 cup sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 large egg 1 large egg white 1 cup low-fat milk or soy milk 1/3 cup vegetable oil 2 scallions -- finely chopped (white and light green parts) 1/2 cup red bell pepper -- diced 11 ounces canned corn kernels -- drained 8 TO 10 SERVINGS OVO/LACTO Quinoa transforms cornbread into a great-tasting and nutritious treat. Serve with your favorite chili. Place quinoa in fine-meshed sieve and rinse under cold running water until foam subsides. In small saucepan, combine quinoa and 1 cup water. Bring to a boil, reduce heat to low, cover and simmer until liquid is absorbed, 13 to 15 minutes. Remove from heat. Fluff grains with fork, cover again and let stand 10 to 15 minutes. Meanwhile, preheat oven to 375 degrees. Lightly grease 9-inch round baking pan. In medium bowl, mix together cornmeal, flour, sugar, baking powder and salt. In separate bowl, whisk together egg, egg white, milk, oil, scallions, bell pepper and corn. Add milk mixture to flour mixture; stir with wooden spoon until blended. Fold in quinoa. Pour into prepared pan. Bake until top is lightly browned and pick inserted into center comes out clean, 20 to 25 minutes. Place pan on wire rack to cool, at lease 10 minutes. Cut into wedges and serve cornbread warm. PER SERVING: 288 CAL.; 7G PROT.; 11G TOTAL FAT (1G SAT. FAT); 9G CARB,: 28MG CHOL.; 171MG SOD.; 3G FIBER. Recipe originally appeared in the October 1997 issue of Vegetarian Times as Super Grain Cornbread. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Parfait (10/99) Recipe By : Vegetarian Times, October 1999, page 86 Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large sweet potatoes peeled and roughly cut up 1/4 cup unfiltered apple juice 2 tablespoons agar-agar flakes 1/2 cup barley malt 1/4 cup maple syrup 2 tablespoons vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 2 tablespoons kudzu Pecan Cream (see separate recipe) 1 cup pecan pieces -- (4 oz.) chopped and toasted 8 SERVINGS DAIRY-FREE Delectable layers of sweet potato pudding and pecan-studded cream make these parfait a special ending to a celebratory meal. Toast pecans in a small baking pan in a 350 degree oven for about 10 minutes. In large saucepan, combine sweet potatoes and cold water to cover. Bring to a boil, reduce heat to medium-low, cover and cook until tender, about 25 minutes. Drain well; set aside. Meanwhile, in medium saucepan, combine apple juice, 1/2 cup water, and agar-agar flakes. Let stand 10 minutes. Bring to a slow simmer over medium heat and cook, whisking occasionally, 10 minutes. In medium bowl, combine barley malt, maple syrup, 1 tablespoon vanilla, cinnamon, nutmeg, cloves and salt. Add to agar-agar mixture and whisk well. In separate bowl, thoroughly dissolve kudzu in 3 tablespoons water then whisk vigorously into agar-agar mixture. This will thicken to form a syrup; continue to simmer 15 minutes more. In food processor, combine sweet potatoes and remaining 1 tablespoon vanilla and process until pureed. Add kudzu syrup and process until smooth. Spoon sweet potato pudding into shallow dish, cook to room temperature and then refrigerate until set, about 1 hour. In food processor, process pudding until very smooth, about 3 minutes. Spoon alternate layers of pudding and Pecan Cream into parfait glasses. Sprinkle with toasted pecans and serve. PER SERVING: 390 CAL.; 4G PROT.; 25G TOTAL FAT (2G SAT. FAT); 39G CARB.; 0 CHOL.; 84MG SOD.; 3G FIBER. Recipe originally appeared in the November 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss Chard And Caramelized Onion Lasagna (12/98) Recipe By : Vegetarian Times, October 1999, page 34 Serving Size : 12 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Vegetables Main Dishes, Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces dried or 1 lb. fresh lasagna noodles 4 tablespoons olive oil 1 medium garlic clove -- minced 2 bunches red Swiss chard -- stemmed leaves coarsely chopped. and blanched (about 3 lbs.) 1 cup part-skim ricotta cheese 3 large thinly sliced onions -- (4 cups) 1 teaspoon sugar 1 teaspoon balsamic vinegar 3 cups low-fat milk 1/3 cup all-purpose flour 1 1/4 cups grated Parmesan or Asiago cheese PLUS 2 tablespoons grated Parmesan or Asiago cheese 12 SERVINGS LACTO This lasagna is slightly unconventional but not so much so that fans of traditional lasagna won't love it. The caramelized onions have a lovely sweetness that's offset by the robustly flavored chard. To blanch chard, drop the leaves in boiling water for two minutes, drain, rinse under cold running water and pat dry with paper towels. Bring large pot of lightly salted water to a boil. Add noodles and stir to prevent sticking. Cook until just tender, about 10 minutes for dried and 2 minutes for fresh. Drain, rinse under cold running water and drain again. Spread noodles on clean kitchen towels to dry, cover with plastic wrap and set aside. In large skillet, heat 1 tablespoon oil over medium heat. Add garlic and cook, stirring often, 30 seconds. Add chard and cook, stirring often, until tender, about 5 minutes. Transfer chard to medium bowl and stir in ricotta, a little salt and freshly ground pepper to taste. Set aside. Wipe out skillet with paper towels, then add remaining 3 tablespoons olive oil and heat over medium heat until steaming. Add onions and cook, stirring often, until beginning to brown, about 15 minutes. Sprinkle with sugar and stir. Cook, stirring often, until deep amber in color, about 20 minutes more. Remove from heat and splash with vinegar. In medium saucepan, heat 2 1/2 cups milk over medium heat until steaming. Meanwhile, put flour in small bowl and whisk in remaining 1/2 cup milk until smooth; gradually whisk into hot milk. Cook, whisking, until sauce thickens and comes to a simmer, then cook, whisking, 1 minute more. Add 1 1/4 cups cheese and whisk until melted and smooth. Season with salt and freshly ground pepper to taste. Remove sauce from heat and set aside. Preheat oven to 400 F. Lightly oil a 9 x 13-inch baking dish or coat with vegetable cooking spray. Coat bottom of prepared pan with 1/2 cup sauce. Line bottom with a single layer of noodles. Spread half of chard mixture over the noodles. Add another layer of noodles, arrange caramelized onions on top and sprinkle with salt and pepper. Spread another 1/2 cup sauce over all. Add another layer of noodles, followed by the remaining chard mixture. Finish with remaining noodles and sauce. Sprinkle with remaining 2 tablespoons Parmesan. Lightly oil a large piece of foil or coat with vegetable cooking spray and use it to tightly cover pan. Bake lasagna 30 minutes. Uncover and bake 10 to 15 minutes more, or until lightly browned and bubbling. Let stand for 10 minutes before serving. PER SERVING: 237 CAL.; 13G PROT.; 10G TOTAL FAT (4G SAT. FAT); 24G CARB.; 17MG CHOL.; 494MG SOD.; 3G FIBER. Recipe originally appeared in the December 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Szechuan Vegetable And Tofu Stir-Fry Recipe By : Vegetarian Times Magazine, October 1999, page 72 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons peanut oil 1 small onion -- cut in half then thinly sliced 1/4 cup red bell pepper strips 1/2 cup vegetable broth 1/2 cup fresh or frozen broccoli florets 1/2 cup baby carrots 2 scallions -- slivered (white and light green parts) 2 tablespoons grated fresh ginger 1 teaspoon red pepper flakes -- or to taste 1/2 teaspoon honey 2 1/2 tablespoons hoisin sauce 1 pound firm or baked tofu -- well drained and cut into strips 4 SERVINGS DAIRY-FREE A stir-fry is everything you want a weeknight meal to be: fast, filling and fabulous. To ensure success, maintain a fairly high flame and keep the ingredients moving almost constantly in the pan. Serve over rice or noodles. In wok or large, heavy skillet, heat oil over medium-high heat. Add onion and hell pepper and stir-fry 1 minute. Add broth and bring to a boil. Add broccoli, carrots and scallions and stir-fry 2 minutes. Add ginger, red pepper flakes and honey; cover and cook until vegetables ate crisp-tender, about 2 minutes. Meanwhile, in small bowl, mix hoisin sauce and 2 1/2 tablespoons water until well blended. Add to stir-fry and mix gently, then add tofu strips and toss gently. Cook, stirring occasionally, just until heated through. Serve right away. PER SERVING: 122 CALORIES; 9G PROTEIN; 6G TOTAL FAT; (0G SAT. FAT) 8G CARBOHYDRATE; 0G CHOLESTEROL; 82MG SODIUM; 2G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tandoori-Style Chickpeas (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 74 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons vegetable oil 3 medium garlic cloves -- minced 1 large onion 2 cups diced raw potatoes 1 teaspoon grated fresh ginger 1 tablespoon curry powder 14 1/2 ounces canned diced tomatoes 16 ounces canned chickpeas -- rinsed and drained 5 ounces frozen spinach (1/2 of 10-oz. package) thawed and squeezed dry 2 cups chopped cauliflower 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 4 SERVINGS DAIRY-FREE Snow-white steamed cauliflower tops this colorful stew that's scented with India spices. For even more flavor, substitute tomato juice for the water. Serve with couscous or rice to soak up the delicious sauce. In large skillet, heat oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute. Add tomatoes with liquid and chickpeas bring to a boil, stirring. Gradually stir in 3/4 cup water; and return to a boil. Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes. Season with salt and cayenne and serve right away. PER SERVING: 266 CAL.; 11G PROT.; 4G TOTAL FAT (0 SAT. FAT); 50G CARB.; 0 CHOL.; 690MG SOD.; 9G FIBER. Recipe originally appeared in the December 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three-Bean Vegetable Chili (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 65 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Beans And Legumes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon olive oil 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1/4 teaspoon red pepper flakes 3 medium bell peppers -- chopped one each (red and orange and yellow) 2 medium bulbs fennel -- quartered cored and coarsely chopped -- (4 cups) 2 tablespoons chili powder 1 teaspoon dried oregano 3 medium tomatoes -- peeled and chopped OR 14.5-oz. can diced tomatoes 1 3/4 cups cooked or canned kidney beans rinsed and drained if canned 1 3/4 cups cooked or canned black beans rinsed and drained if canned 1 3/4 cups cooked or canned white beans rinsed and drained if canned 1 1/2 cups cut fresh green beans Water or tomato juice as needed 1/2 cup chopped fresh cilantro or parsley Shredded cheddar cheese OR plain low-fat yogurt for garnish -- (optional) 6 SERVINGS DAIRY-FREE Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a family dinner but impressive enough to serve to guests. One serving contains 11 grams of fiber, almost half the recommended daily intake of 25 grams per day. In large heavy pot, heat oil over medium heat. Add coriander, cumin and red pepper flakes and cook, stirring, until seasonings darken slightly. Add peppers, fennel, chili powder and oregano and cook, stirring often, until vegetables begin to soften, about 5 minutes. Stir in tomatoes and all beans and enough water or tomato juice to moisten; bring to a boil. Reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes, adding more water or tomato juice as needed. Just before serving, stir in cilantro until blended. Spoon chili into shallow bowls and garnish with shredded cheese or a dollop of yogurt if desired. PER SERVING: 286 CAL.; 14G PROT.; 3G FAT (0G SAT. FAT); 50G CARB.; 0 CHOL.; 380MG SOD.; 11G FIBER. Recipe originally appeared in the March 1998 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tortellini And Escarole Soup Recipe By : Vegetarian Times Magazine, October 1999, page 52 Serving Size : 6 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 oz fresh or dried mushroom-filled tortellini 2 teaspoons olive oil 1 small onion -- finely chopped 3 fresh shiitake mushrooms -- stemmed and sliced 7 cups vegetable broth 5 cups chopped fresh escarole 9 oz fresh or dried mushroom-filled tortellini Grated Parmesan cheese for serving -- (optional) 6 SERVINGS OVO-LACTO This Italian winner is proof that a great tasting soup doesn't always need long, slow cooking. Our hearty rendition goes from stovetop to table in well under 30 minutes. Bring large saucepan of lightly salted water to a boil Add tortellini; stir to prevent sticking. Cook until just tender, about 7 minutes for fresh pasta and 15 minutes for dried. Drain well. Meanwhile, in large pot, heat oil over medium heat. Add onion and mushrooms and cook, stirring often, until softened, about 3 minutes. Add broth and bring to a boil. Add escarole and cook 2 minutes. Add cooked tortellini and heat through. Serve with Parmesan cheese if desired. PER SERVING: 206 CAL.; 8G PROT.; 5G TOTAL FAT (1G SAT. FAT); 12G CARB.; 55MG CHOL.; 315MG SOD.; 2G FIBER. In the September, 1998 issue as Mushroom Tortillini and Escarole Soup. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Frittata Recipe By : Vegetarian Times Magazine, October 1999, page 30 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon vegetable oil 1 medium clove garlic -- minced 1/2 medium zucchini -- thinly sliced 1 small red bell pepper cut into thin strips 1 small onion -- thinly sliced 1/2 medium tomato -- chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 8 large eggs 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1/2 cup shredded Fontina or Swiss cheese -- (2 oz.) 2 tablespoons grated Parmesan cheese -- (optional) 6 SERVINGS OVO-LACTO This colorful and satisfying open-faced omelet makes a delicious easy meal. If you don't own an ovenproof nonstick skillet, use a regular nonstick skillet and wrap the handle in foil. MEAL PLAN: First, make a fresh spinach Salad. Remove and discard stems from 10 ounces fresh spinach, then wash and thoroughly dry leaves. In large bowl, toss spinach with slivered Greek olives, some chopped jarred roasted red peppers (packed in water) and a low-fat balsamic dressing. Chill until ready to serve. While frittata is cooking on the stovetop, warm a loaf of purchased focaccia in a 350F oven. In 10-inch ovenproof nonstick skillet, heat oil over medium heat. Add garlic, zucchini, bell pepper and onion and cook, stirring often, 3 minutes. Stir in tomato, oregano and basil. Reduce heat to medium-low. In medium bowl, beat eggs, salt and pepper with fork. Stir in Fontina. Pour egg mixture over vegetable mixture in skillet. Do not stir. Cover and cook until eggs are set and frittata is light brown on bottom, 9 to 11 minutes. Meanwhile, preheat broiler, Remove frittata from heat and sprinkle with Parmesan if desired. Place skillet under broiler and cook until top of frittata is golden brown, 2 to 3 minutes. Serve hot, cut into wedges. PER SERVING: 155 CALORIES; 11G PROTEIN; 10G TOTAL FAT; (4G SAT. FAT) 4G CARBOHYDRATE; 295G CHOLESTEROL; 264MG SODIUM; 0G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Pad Thai Recipe By : Vegetarian Times Magazine, October 1999, page 66 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces rice noodles 2 teaspoons peanut oil 2 medium garlic cloves -- minced 1 medium red bell pepper -- julienned 2 large ripe tomatoes -- seeded and diced 4 ounces snow peas -- strings removed 4 ounces firm tofu -- drained well and cut into 1/4-inch thick matchsticks 1/4 cup reduced-sodium soy sauce 2 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro 1/4 cup chopped cashews -- (1 oz.) 4 scallions -- chopped (white and light green parts) 2 ounces bean sprouts -- (1 cup) 4 SERVINGS DAIRY-FREE This elegant dish is a fantastic example of Thai cuisine, which blends seemingly contradictory elements--sweet and spicy, subtle and assertive, rich and light--to delicious effect. Timing is everything when stir-frying, so prepare and measure all ingredients before you start to cook. In large pot, bring 3 quarts of water to a boil. Add noodles; stir to prevent sticking. Cook until tender, about 4 minutes. Drain well and set aside. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add garlic and bell pepper and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes more. Stir in cooked noodles and cilantro. Divide noodle mixture among plates. Sprinkle with cashews, scallions and bean sprouts and serve right away. PER SERVING: 331 CAL.; 7G PROT.; 7G TOTAL FAT (1G SAT. FAT); 61G CARB.; 0 CHOL.; 619MG SOD.; 3G FIBER. Recipe originally appeared in the January 1998 issue of Vegetarian Times as Pad Thai. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Good Pizza Recipe By : Vegetarian Times Magazine, October 1999, page 64 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yellow cornmeal -- (optional) 1 recipe Whole Wheat Pizza Dough (See separate recipes.) 1 cup shredded part-skim mozzarella cheese -- (4 oz.) 4 cups thinly sliced tomatoes -- (4 to 5 medium) 2 cups thinly sliced zucchini -- (2 to 3 small) 8 cups thinly sliced mushrooms -- (1 1/2 lbs.) 1 large onion -- thinly sliced 2 tablespoons chopped fresh basil 8 SERVINGS LACTO Once you start making your own pizzas, you'll never want to buy a parlor pie again. If time is short, you can substitute a one-pound package of fresh pizza dough, available in the refrigerated section at most supermarkets. Preheat oven to 500 F. If you have a pizza stone, place it on the lowest oven rack, then dust a wooden baker's peel generously with cornmeal. Otherwise, have ready a large baking sheet and invert it. Divide dough into 8 pieces. Working with 2 pieces at a time, form dough into rounds. Using your fists, stretch and pull each piece into a 6-inch round, or roll on a lightly floured surface. Keep remaining dough covered with a kitchen towel or plastic wrap as you work. Sprinkle 2 tablespoons cheese over each round, then top with some tomatoes, zucchini and mushrooms and onion. Sprinkle with a little basil, and season with salt and freshly ground pepper if taste. Using the wooden peel, carefully slide pizzas onto pizza stone, or transfer pizzas to inverted baking sheet and place in oven on lowest rack. Bake until bottoms are crisp and browned, 10 to 14 minutes. Repeat with remaining dough and toppings. Per pizza: 337 CAL.; 15G PROT.; 4G TOTAL FAT (2G SAT. FAT)); 67G CARB.; 7MG CHOL.; 222MG SODIUM; 7G FIBER. Recipe originally appeared in the January 1999 issue of Vegetarian Times as Veggie Pizza. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Pizza Dough (10/99) Recipe By : Vegetarian Times Magazine, October 1999, page 65 Serving Size : 8 Preparation Time :0:00 Categories : Breads Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water -- (105 to 150F) 2 teaspoons honey 2 packages active dry yeast -- (1/4-oz. each) 1 tablespoon olive oil 1/2 teaspoon salt 3 1/2 cups unbleached all-purpose white flour 2/3 cup whole wheat flour -- approximately 8 SIX-INCH CRUSTS DAIRY-FREE This dough is easy to make and keeps well in the freezer for up to a month. Thaw at room temperature for 1 1/2 hours, or until pliable. In large bowl, mix warm water, honey and yeast. Let stand until foamy, about 5 minutes. Stir in oil and salt. Gradually stir in all-purpose flour and enough whole-wheat flour to make a firm yet soft dough. Turn out onto a lightly floured surface and knead until dough is smooth and elastic, 8 to 10 minutes, adding more all-purpose flour as needed to prevent sticking. Place dough in large greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm draft-free place until doubled in bulk, 1 1/2 to 2 hours. Punch down dough, wrap in plastic wrap and refrigerate until ready to use (up to 2 days). Per crust: 244 CAL.; 8G PROT.; 1G TOTAL FAT (0 SAT. FAT); 51G CARB.; 0 CHOL.; 136MG SOD.; 3G FIBER Recipe originally appeared in the January 1999 issue of Vegetarian Times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zesty Sicilian Pasta Salad Recipe By : Vegetarian Times Magazine, October 1999, page 56 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces medium pasta shells or rotini -- ( twists) 2 cups cut fresh green beans 1-inch lengths 1 medium yellow summer squash halved lengthwise and thinly sliced 12 ounces jarred marinated artichoke hearts 1 1/2 cups part-skim mozzarella cheese -- diced preferably fresh -- (6 ounces) 1/4 cup oil-packed sun-dried tomatoes drained and thinly sliced 1 tablespoon red wine vinegar -- up to 2 1 tablespoon chopped fresh oregano or 1 tsp. dried 6 SERVINGS LACTO When unexpected company drops in, this colorful pasta salad is a perfect choice for a no-fuss meal Easy for you, delicious for them. Bring large pot of lightly salted water to a boil. Add pasta; stir to prevent sticking. Cook pasta until just tender, about 10 minutes. Drain; rinse under cold running water and drain well. Meanwhile, in large saucepan fitted with steamer basket, bring 2 inches of water t a boil. Add green beans; cover and steam until just tender, about 4 minutes. Remove from steamer, rinse under cold running water and drain well. Place squash in steamer basket, cover and steam until just tender, about 2 minutes. Rinse under cold running water and drain well. Transfer pasta to large serving bowl. Add green beans, squash, artichokes with liquid, mozzarella, sun-dried tomatoes, vinegar and oregano. Season with salt and freshly ground pepper to taste and toss well. Serve at room temperature. PER SERVING: 251 CAL..; 12G PROT.; 10G TOTAL FAT (3G SAT. FAT); 31G CARB.; 15MG CHOL.; 455MG SOD.; 5G FIBER. Recipe originally appeared in the July 1998 issue of Vegetarian Times as Sicilian Pasta Salad - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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