Lean and Luscious and Meatless 4

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Mushrooms In Sherry Vinaigrette

Red Pepper Pasta Sauce

Savory Bean Casserole

 

* Exported from MasterCook *

 

Mushrooms In Sherry Vinaigrette

 

Recipe By : Lean and Luscious and Meatless, by Hinman and Snyder, p 276

Serving Size : 4 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon Dijon Mustard

3 tablespoons Red Wine Vinegar

2 tablespoons vegetable oil

1 tablespoon Sherry

1 teaspoon Dried Parsley Flakes

1/2 teaspoon Dried Oregano

1/8 teaspoon Salt

1/8 teaspoon Pepper

1/8 teaspoon Garlic Powder

4 cups Sliced Mushrooms

 

This tangy dish has two lives. First, serve it hot as a wonderfully tasty

side dish or as a topping for any of our meatless burgers. Then, chill the

leftovers and enjoy them cold.

 

Makes 4 servings.

 

In a medium bowl, combine all ingredients, except mushrooms. Mix very

well. Add mushrooms, stirring until evenly coated.

 

Preheat a large nonstick skillet over medium-high heat. Add mushrooms and

sauce. Cook, stirring, until mushrooms are tender, about 5 minutes.

 

Serve hot or chill and serve cold.

 

Each serving provides: 91 calories, 1g protein, 7g fat, 5g carbohydrate,

187mg sodium, and 0mg cholesterol. 2 vegetable servings, 1 1/2 fat

serving and 6 additional calories.

 

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* Exported from MasterCook *

 

Red Pepper Pasta Sauce

 

Recipe By : Lean and Luscious and Meatless, by Hinman and Snyder, p 202

Serving Size : 6 Preparation Time :0:00

Categories : Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 teaspoon olive oil

6 cups chopped sweet red peppers

1 cup chopped onions

2 cloves garlic -- finely chopped

1 teaspoon dried basil

1 teaspoon dried oregano

salt and pepper -- to taste

 

Sweet red peppers and onions make a wonderfully unique gourmet pasta sauce.

It's also delicious over steamed vegetables or rice, or on a baked potato.

 

Makes 6 servings.

 

Heat oil in a large nonstick skillet over medium heat. Add all ingredients

and cook until peppers are very tender, about 25 minutes. Stir frequently

while cooking.

 

Spoon mixture into a blender container. Blend until smooth. Add a few

teaspoons of water if necessary for blending, or more if a thinner sauce is

desired.

 

Spoon over cooked pasta.

 

Each serving provides: 57 calories, 1g protein, 3g fat, 8g carbohydrate,

4mg sodium, and 0mg cholesterol. 2 1/3 vegetable servings, 1/2 fat serving.

 

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* Exported from MasterCook *

 

Savory Bean Casserole

 

Recipe By : Lean and Luscious and Meatless, by Hinman and Snyder, p 156

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Potatoes

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 teaspoons Vegetable Oil

3 Cloves Garlic -- Finely Chopped

1 cup Chopped Onions

1 cup Chopped Carrots -- in 1/4 inch pieces

1/2 teaspoon Dried Basil

1/4 teaspoon Dried Rosemary -- Crumbled

1/4 teaspoon Dried Thyme

1/4 teaspoon Ground Sage

1 Bay Leaf

1/4 teaspoon Salt

1/8 teaspoon Pepper

2 medium Potatoes -- unpeeled

cut In 1/2 " Cubes

1 pound canned butter beans -- rinsed and drained

OR Great Northern beans

(This will yield 10 ounces of beans.)

2 tablespoons All-Purpose Flour

1 1/2 cups Water

 

A truly savory blend of spices makes this casserole a delicious event. Add

a tossed salad and a green vegetable and you have a meal fit for royalty.

 

Preheat oven to 375F.

 

Lightly oil a 1 3/4 quart casserole or spray with nonstick cooking spray.

 

Heat oil in a large nonstick skillet over med heat. Add garlic, onions,

carrots and spices. Cook 10 minutes, stirring frequently. Remove from

heat. Remove and discard bay leaf.

 

Add potatoes and beans, mixing well.

 

Place flour in a small bowl. Add a few tablespoons of water, stirring to

make a thick paste. Gradually add remaining water, stirring until smooth.

Stir into skillet, mixing well.

 

Spoon mixture into prepared casserole. Bake, covered, 45 min, stirring

once halfway through cooking time.

 

Each serving provides: 199 calories, 8g protein, 3g fat, 36g carbohydrate,

360mg sodium, and 0mg cholesterol. 1 vegetable serving, 1/2 fat serving, 1

1/4 protein servings, 1 bread serving, and 15 additional calories.

 

 

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