Vegetarian Stew

[Guest guest]

Here are two variations on the theme. Both are very good.

 

* Exported from MasterCook Mac *

 

Tortellini Stew

 

Recipe By : Prevention Magazine

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Vegetarian

Soups and Stews

 

Amount Measure Ingredient -- Preparation Method

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32 ozs vegetable broth -- was 2 cans

46 ozs tomato juice, low sodium -- was 5 5/8 c

1 c cauliflower florets

1 c broccoli florets

4 plum tomatoes -- cut in 1/2 " slices

8 ozs fresh mushrooms -- was 4 oz.

1 c pearl onions -- was 1/2 c

1 lb tortellini, cheese-filled

1 clove garlic -- minced

1/4 tsp oregano

2 c spinach leaves -- shredded

1/2 c fresh basil leaves

8 tbsps grated fresh Parmesan cheese -- *Betsy's addition

 

In 6 qt. saucepan, combine broth and tomato juice. Bring to a boil; simmer

for 5 mins. Add cauliflower. Stir, cover and cook for 5 mins. Add

remaining ingredients except spinach and basil. Stir, cover and cook for

30 mins. Add spinach and basil. Stir, cover and cook for 15 mins.

Serves 8 at 350 calories/5 grams fat.

 

ORIGINATOR Adapted from Prevention Magazine

Message From " Grace M. Wagner " <wgmm to The TNT Recipes List

March 18, 1998

 

 

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Per serving: 319 Calories; 7g Fat (19% calories from fat); 16g Protein; 50g

Carbohydrate; 28mg Cholesterol; 1068mg Sodium

 

NOTES : 5 WW points

 

 

* Exported from MasterCook Mac *

 

Vegetarian Cassoulet

 

Recipe By : Sun-Sentinel (2-8-96)

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles Vegetables

Vegetarian Meatless Main Dishes

Soups and Stews Beans and Legumes

 

Amount Measure Ingredient -- Preparation Method

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1 Oz dried mushrooms

1 Lb Mushrooms

2 1/2 Tbsp Olive Oil

3 Lg garlic cloves -- chopped

14 1/2 ozs Diced Tomatoes -- drained

2 tbsps Water

1 tsp Dried Thyme -- crumbled

2 tbsp Fresh Basil -- chopped

10 ozs frozen pearl onions

Salt And Pepper -- to taste

30 ozs canned great northern beans -- drained

1/4 c dry bread crumbs

 

Place the dried mushrooms in a bowl and pour in enough boiling water to

cover. Push any floating mushrooms to the bottom. Allow to soak for 5

minutes. Remove the mushrooms from the water and cut into small pieces.

Discard the stems. The white mushrooms should be halved.

 

Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over medium

heat. Stir in the garlic and saute for 10 seconds. Then add the tomatoes

and cook 1 minute over high heat. Add 2 tablespoons water, the dried

mushrooms that soaked and the herbs. Stir and bring to a slow boil. Add

the baby onions, white mushrooms and season with salt and pepper. Stir the

mixture and return to a boil. Cover and simmer, stirring occasionally,

about 10 minutes or until mushrooms are tender. Gently mix in the beans

and heat through on low heat. Taste and adjust the seasonings.

 

Heat the broiler. Spoon the mixture into a 9 or 10-cup casserole. Sprinkle

with the bread crumbs. You may also sprinkle with 1 tablespoon oil. Broil

about 1 minute or until the crumbs brown. WATCH CAREFULLY SO THIS DOES

NOT BURN.

 

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Per serving: 378 Calories; 10g Fat (22% calories from fat); 17g Protein;

60g Carbohydrate; 0mg Cholesterol; 860mg Sodium

 

NOTES : 6 WW points

 

 

Bon Appetit,

Betsy Burtis

Derry, NH