VT Thanksgiving: misc

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Bulgur-Almond Stuffing

Zucchini Cornbread

 

* Exported from MasterCook *

 

Bulgur-Almond Stuffing

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 140

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups bulgur

2 1/2 cups boiling water

1/2 cup sliced almonds or other nuts -- up to 1 cup

1 bunch green onions -- (about 8)

thinly sliced

1 medium Rome or Cortland apple -- chopped

1/4 teaspoon dried thyme

1/2 salt

1/4 teaspoon freshly ground pepper

2 tablespoons soy margarine or butter -- up to 3

 

Here's a light, crunchy stuffing made of bulgur, apples and nuts. Almonds,

hazelnuts, pecans, pine nuts and walnuts are all equally delicious.

 

Makes 6 servings.

 

Put bulgur into a medium bowl. Pour in water, cover and let sit for one hour.

 

Preheat oven to 350F. When water is absorbed, add nuts, green onions,

apple, thyme, salt and pepper; toss well. Transfer mixture to a medium

baking dish.

 

Cut margarine into small pieces and arrange over bulgur. Bake 15 minutes.

Serve hot or warm.

 

Per serving: 233 Calories; 7g Protein; 10g Fat; 32g Carbohydrate; 0mg

Cholesterol; 201mg Sodium; 8g fiber.

 

 

 

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* Exported from MasterCook *

 

Zucchini Cornbread

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 172

Serving Size : 12 Preparation Time :0:00

Categories : Breads, Quick Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup yellow cornmeal

1 cup unbleached white flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 egg plus

1 egg whites -- beaten

1 cup buttermilk

2 tablespoons vegetable oil

1 cup corn kernels -- fresh

OR thawed frozen

1 cup zucchini -- shredded

 

Makes 12 servings.

 

Creating a low-fat moist cornbread is not impossible. In this recipe,

zucchini provides the moisture.

 

Preheat oven to 375F. Combine cornmeal, flour, sugar, baking powder and

salt in a mixing bowl. In a separate bowl, beat egg and egg white; whisk

in buttermilk and oil. Gently fold liquid ingredients into dry ingredients

until batter is formed. Fold in corn and zucchini.

 

Pour batter into a lightly greased 8-inch-square baking pan or muffin pan.

Bake until crust is golden brown and toothpick inserted in center comes out

clean, about 20 to 25 minutes. Serve warm.

 

Per serving: 143 Calories; 4g Protein; 3g Fat; 25g Carbohydrate; 18mg

Cholesterol; 228mg Sodium; 1g fiber.

 

 

 

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