Guest guest Posted October 21, 1999 Report Share Posted October 21, 1999 A few more recipes from last weeks cookbook-of-the-week. Spaghetti With Tempeh-Mushroom Tomato Sauce Spinach Linguine With A Trio Of Roasted Peppers Stir Fried Vegetables With Red Sauce * Exported from MasterCook * Spaghetti With Tempeh-Mushroom Tomato Sauce Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 107 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 8 ounces button mushrooms -- sliced 2 cloves garlic -- minced 4 ounces tempeh -- diced 28 ounces canned tomato puree 2 teaspoons dried parsley 1 teaspoon dried basil 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 12 ounces spaghetti 1/4 cup shredded provolone cheese -- (optional) Tempeh gives this rustic red sauce a faux-meat texture and earthy flavor. If tempeh is unavailable, try seitan or tofu. In a large skillet, heat the oil over medium heat. Add the mushrooms and garlic and cook, stirring, for about 5 minutes. Stir in the tempeh and cook, stirring, for about 3 minutes more. Stir in the tomato puree, parsley, basil, pepper, and salt and bring to a simmer. Cook for 15 to 20 minutes over medium-low heat, stirring occasionally. Meanwhile, in a large saucepan, bring 4 quarts of water to a boil over medium-high heat. Place the spaghetti in the boiling water, stir, and return to a boil. Cook until al dente, 8 to 10 minutes, stirring occasionally. Drain in a colander. Transfer the spaghetti to warm serving plates and ladle the sauce over the top. If desired, sprinkle with shredded cheese. Makes 6 servings Per serving: 385 calories; 16g protein; 5g fat; 71g carbohydrates; 0 cholesterol; 725mg sodium; 8g fiber - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Linguine With A Trio Of Roasted Peppers Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 106 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yellow pepper -- cored and seeded 1 red bell pepper -- cored and seeded 1 green bell pepper -- cored and seeded 2 tablespoons balsamic vinegar 1 tablespoon olive oil or canola oil -- up to 2 2 cloves garlic -- minced 1 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 12 ounces spinach linguine 2 ounces feta cheese -- crumbled (optional) Bell peppers add a splash of color to this simple pasta dish. The noodles are coated with an herbed balsamic dressing. Whole wheat linguine or quinoa spaghetti can also be used (but remember to adjust the cooking time). Preheat the broiler. Place the peppers on a baking pan. Place the pan beneath the broiler and broil until the skins are nearly charred and flaky, 6 to 8 minutes per side. Turn the peppers after 5 minutes. Remove the peppers from the heat and let cool slightly. With a butter knife, scrape off any charred or flaky spots. Cut the flesh into thin strips. Alternatively, use one 12- ounce jar of roasted bell peppers. In a medium mixing bowl, whisk together the vinegar, oil, garlic, oregano, basil, pepper, and salt. Add the peppers and toss. Set aside for 5 minutes. Meanwhile, in a large saucepan, bring 4 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, 9 to 11 minutes, stirring occasionally. Drain in a colander. Combine the pasta with marinated peppers and feta (if desired). Toss again and serve immediately. Makes 4 servings Per serving: 532 calories; 16g protein; 7g fat; 96g carbohydrates; 0 cholesterol; 1,412mg sodium; 12g fiber Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stir Fried Vegetables With Red Sauce Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 102 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil or peanut oil 8 ounces button mushrooms -- sliced 1 medium zucchini -- diced 4 ounces extra-firm tofu -- diced 8 ounces sliced water chestnuts -- drained 2 cloves garlic -- minced 2 teaspoons minced fresh gingerroot 28 ounces canned tomato puree 1/4 cup low-sodium soy sauce 1 teaspoon dark or " toasted " sesame oil -- up to 2 4 whole scallions -- trimmed and chopped 12 ounces rice sticks or lo mein noodles This cultural dish marries the flavors of an Asian stir-fry with a red Sauce rooted in Italian cuisine. The sauce is subtly flavored with ginger, garlic, and soy sauce and chock-full of vegetables and tofu. In a large wok, heat the oil over medium-high heat. Add the mushrooms and zucchini, and cook, stirring, for about 5 minutes. Add the tofu, water chestnuts, garlic, and ginger, and cook, stirring, for 3 to 4 minutes more. Stir in the tomato puree, soy sauce, and sesame oil, and bring to a simmer. Reduce the heat to medium-low, and cook for 12 to15 minutes, stirring frequently. Stir in the scallions. Meanwhile, 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 in a colander and briefly rinse under warm water Transfer the noodles to warm serving plates and spoon the red sauce over the top. Makes 4 servings Variation: If you prefer a thinner sauce, add 1/4 to 1/3 cup vegetable broth along with the tomato puree. Per serving: 532 calories; 16g protein; 7g fat; 96g carbohydrates; 0 cholesterol; 1,412mg sodium; 12g fiber - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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