Thanksgiving

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Buster has placed a total of 4 MasterCook recipes in this file:

 

Baked Spaghetti Squash

Boston Baked Beans With Seitan

Roasted Pumpkin Seeds

Would-You-Like-A-Bite Stuffed Portobello Mushroom

 

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* Exported from MasterCook Buster *

 

Baked Spaghetti Squash

 

Recipe By :

Serving Size : 1 Preparation Time :

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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One 2- to 3-pound spaghetti squash -- halved

lengthwise

2 tablespoons extra virgin olive oil

salt and freshly ground black pepper

 

Bake the squash halves in a 375ø oven in a baking dish with enough water to

come 1/4 inch up the sides of the squash. Cover the baking dish with

aluminum foil or its own lid. Bake until the squash is soft when poked with

a knife, between 45 minutes and one hour. (You can also microwave the

squash in a microwavable dish with a lid or by covering the squash with

plastic wrap, microwaving for 15 minutes, and then letting the squash rest

without removing the cover or plastic for 10 minutes more.) When the squash

comes out of the oven or microwave, spoon it out and discard the seeds and

then scrape out the pulp with a fork, pulling at the shreds. You'll end up

with a bowl of " spaghetti. " Reheat the " spaghetti " in a heavy-bottomed pan

with 2 tablespoons of olive oil and toss it with your favorite sauce.

Season to taste with salt and pepper.

 

Per serving: 60 Calories (kcal); 7g Total Fat; (100% calories from fat); 0g

Protein; 0g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0

Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other

Carbohydrates

 

Converted by MC_Buster.KES16 Nov 99

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* Exported from MasterCook Buster *

 

Boston Baked Beans With Seitan

 

Recipe By : Vegetarian Times Vegetarian Entertaining

Serving Size : 12 Preparation Time :

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups dried navy beans -- soaked and drained

1 tablespoon canola oil

1 medium yellow onion -- diced

2 cloves garlic -- minced

2/3 cup ketchup

1/3 cup molasses

1/4 cup brown sugar

3 tablespoons vegetarian Worcestershire sauce

1/2 teaspoon salt

1/3 pound seitan -- diced

 

Place beans in a large saucepan and add water to cover. Bring to a simmer

and cook over medium-low heat and uncovered until tender, about 1 to 1-1/2

hours. Drain the beans, discarding the liquid. Preheat the oven to 350

degrees. In a large flame-proof casserole or Dutch oven, heat the oil over

medium heat. Add the onion and garlic and cook, stirring, for 4 minutes.

Stir in the ketchup, molasses, brown sugar, Worcestershire sauce, and salt,

and cook over low heat, stirring frequently for 3 to 4 minutes. Stir in the

beans and seitan. Cover the casserole and transfer to the oven. Bake for

40 to 50 minutes, during occasionally. Remove from the heat and keep warm

until ready to serve.

 

Per serving: 151 Calories (kcal); 2g Total Fat; (8% calories from fat); 6g

Protein; 30g Carbohydrate; 0mg Cholesterol; 256mg Sodium Food Exchanges: 1

Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other

Carbohydrates

 

Converted by MC_Buster.KES16 Nov 99

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* Exported from MasterCook Buster *

 

Roasted Pumpkin Seeds

 

Recipe By : Nancy Pallotta

Serving Size : 1 Preparation Time :

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 whole pumpkin

3 tablespoons vegetable oil

 

While cleaning the pumpkin, put all the seeds in a colander, then rinse them

and pick out the fibrous pieces. Dry them a bit on paper towels. Put the

vegetable oil in a shallow pan (I use a jellyroll pan), add the seeds, stir,

and roast for 15-20 minutes at 350F. Stir them a couple of times while

they're roasting. Then put them into a bowl lined with paper towels, salt

and enjoy!

 

Per serving: 391 Calories (kcal); 41g Total Fat; (91% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 1/2

Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other

Carbohydrates

 

Converted by MC_Buster.KES16 Nov 99

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* Exported from MasterCook Buster *

 

Would-You-Like-A-Bite Stuffed Portobello Mushroom

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 2 Preparation Time :

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup sweet onion -- diced

1 teaspoon olive oil

1 pinch brown sugar

1/2 cup firm tofu -- squeezed dry,

-- crumbled

salt -- to taste

1 large portobello mushroom -- cleaned, stem

-- removed

1 pinch nutmeg -- freshly grated

fresh mint -- parsley or cilantro

-- (garnish), chopped

 

Preheat oven to 350ø F. Saute onion with oil and sugar over medium-low heat

until onion is soft and transparent, 4 to 5 minutes. Add tofu and salt;

lightly brown tofu. Remove from heat. Place mushroom, stem side up, on a

baking sheet. Mound filling over stem side of mushroom; dust with nutmeg.

Bake 10 to 15 minutes on middle oven rack. Garnish with mint, parsley or

cilantro. To serve, slice into wedges.

 

Per serving: 28 Calories (kcal); 2g Total Fat; (71% calories from fat);

trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges:

0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other

Carbohydrates

 

Converted by MC_Buster.KES16 Nov 99

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