Guest guest Posted November 21, 1999 Report Share Posted November 21, 1999 Broccoli Bake Carrots On Carrots Honey-Glazed Onions Thyme-Infused Vegetables * Exported from MasterCook * Broccoli Bake Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 119 Serving Size : 8 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups broccoli florets -- loosely packed 1 teaspoon salt water to cover 3/4 cup lowfat milk or rice milk 2 tablespoons cornstarch 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup cheddar or cheddar-style soy cheese -- grated 1/2 cup soft bread crumbs 1 tablespoon olive oil 1 tablespoon Parmesan or Parmesan-style soy cheese freshly grated Makes 8 servings. (8 cups) For many, a broccoli-cheese casserole topped with tons of buttered crumbs is an old-fashioned favorite. Here's a flavorful, less fat-laden version, with vegan alternatives. Besides containing vitamins A and C, this member of the cruciferous family provides riboflavin, calcium and iron. Preheat oven to 350 F. Place broccoli and salt in a covered saucepan with water just to cover. Bring to rolling boil over high heat. As soon as broccoli boils, remove from pan and drain in a colander, reserving cooking liquid. Plunge broccoli into ice water to stop cooking. Drain and set aside. In a saucepan, place 3/4 cup broccoli cooking water; add milk or rice milk. Dissolve cornstarch in a little of the cooking liquid. Add to pan with mustard, salt and pepper. Bring to a boil, stirring constantly. Cook 3 minutes. Add cheddar cheese or soy cheese; stir to melt. In a bowl, combine reserved broccoli with cheese sauce. Place in a lightly oiled oven-proof casserole. In skillet, saute bread crumbs with oil, stirring, until golden, about 3 minutes. In bowl, toss bread crumbs with Parmesan or Parmesan-style soy cheese to mix. Sprinkle over top of broccoli casserole. Bake until browned and bubbling, about 40 minutes. Helpful Hint: Homemade bread crumbs or bread crumbs purchased from the bakery have the best flavor and texture. Buying a 16-ounce bag of prepared ready-to-eat broccoli florets saves preparation time. One bag yields 6 cups florets. Per serving: 140 Calories; 7g Protein; 8g Fat; 12g Carbohydrate; 17mg Cholesterol; 637mg Sodium; 2g fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrots On Carrots Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 136 Serving Size : 2 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1/2 teaspoon dried rosemary or thyme -- or a mixture 1/2 pound carrots -- (4 medium) scraped and sliced into 1/4 " rounds 1 cup fresh carrot juice 1 tablespoon white wine vinegar -- up to 2 tbls. 1/2 teaspoon salt -- or to taste 1/4 cup fresh mint or flat-leaf parsley or mixture -- chopped Makes 2 servings. These carrots taste good hot, cold or at room temperature. They can be presented on their own, in a salad with peppers and cucumbers or as an ingredient in pasta primavera. Heat oil with dried herbs in a small saucepan. Add carrots, stirring to coat with oil-and-herb mixture. Add carrot juice, vinegar and salt. Bring to a boil. Lower heat and cook slowly, uncovered, until carrots are tender, about 20 minutes, adding a small amount of water if necessary to prevent sticking. (Just enough liquid should be left pan to lightly coat the carrots.) Remove from heat; stir in mint or parsley. Per serving: 155 Calories; 3g Protein; 5g Fat; 27g Carbohydrate; 0mg Cholesterol; 623mg Sodium; 6g fiber. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey-Glazed Onions Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 126 Serving Size : 20 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 10 medium onions -- (a sweet variety) 1 cup seasoned bread crumbs 1 cup corn kernels -- frozen or canned 1 cup diced zucchini 1 cup grated carrots 1 cup diced canned beets 1 cup water ***GLAZE*** 1/2 cup honey 3 tablespoons Dijon mustard 2 tablespoons balsamic or red wine vinegar 2 teaspoons paprika 1/2 teaspoon ground ginger 1 1/2 teaspoons salt -- plus more to taste 1 teaspoon freshly ground black pepper -- plus more to taste MAKES 20 SERVINGS A nest of confetti-colored vegetables and a honey-mustard glaze elevate a simple onion to a lovely holiday dish. These can be made ahead and reheated just before serving time, and are good for a crowd. Preheat oven to 350F. Peel onions; slice in half on the equator. Remove centers, leaving a " bowl " in center of onion halves. To prepare the filling, in a bowl, stir together 1/2 cup bread crumbs and all the corn, zucchini, carrots and beets. Firmly pack, filling in hollowed-out onion halves, and arrange in a shallow baking dish so that onions Fit snugly. Pour water around base of onions. To make the glaze, in a separate bowl, whisk together glaze ingredients. Drizzle half of mixture over tops of stuffed onions. Bake 30 minutes. Drizzle with remaining glaze sauce. Bake 30 minutes more. Just before serving, sprinkle onions with remaining 1/2 cup bread crumbs and place onions under broiler until crumbs are toasted and golden brown. Per serving: 67 Calories; 2g Protein; 1g Fat; 15g Carbohydrate; 0mg Cholesterol; 272mg Sodium; 1g fiber. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thyme-Infused Vegetables Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 117 Serving Size : 8 Preparation Time :0:00 Categories : Potatoes Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium shallots -- peeled 2 medium red skin potatoes and cut into 1-1/2 " cubes 2 medium turnips -- scrubbed and cut in 1-1/2 " cubes 2 medium parsnips -- peeled and cut in 1-1/2 " cubes 4 medium carrots -- peeled and cut in 1-1/2 " pieces 1 small rutabaga -- peeled and cut in 1/2 " cubes 2 cloves garlic -- minced 1/4 cup olive oil 1 tablespoon fresh thyme -- chopped salt and freshly ground black pepper Makes 8 servings. Natural sugar in root vegetables caramelized during roasting and creates sweet-savory flavor. You can use fewer vegetables and increase more of one kind your guests prefer. Preheat oven to 450F. In a large bowl, combine vegetables, garlic, oil, thyme, salt and pepper; toss to evenly coat. Transfer coated vegetables to a baking dish and bake until tender and brown, 35 to 40 minutes. Per serving: 137 Calories; 2g Protein; 7g Fat;17g Carbohydrate; 0mg Cholesterol; 99mg Sodium; 3g fiber. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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