from vt.com #1

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These recipes were posted at www.vegetariantimes.com in November.

 

Italian-Stuffed Squash

Pumpkin Flan

Pumpkin Ravioli With Leek And Sage Broth

 

* Exported from MasterCook *

 

Italian-Stuffed Squash

 

Recipe By : www.vegetariantimes.com 11/99

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup cubed peeled eggplant -- (1/2-inch cubes)

1/2 cup chopped tomato

1/2 cup chopped green bell pepper

1/4 cup chopped onion

1 clove garlic -- minced

1 teaspoon olive oil

1/2 teaspoon dried basil

2 1/4-lb acorn squashes -- halved

seeds removed

1/2 cup water

2 tablespoons shredded fresh Parmesan cheese -- (optional)

 

The contrasting colors of acorn squash and its stuffing make this dish a

treat for the eyes as well as the palate.

 

Preheat oven to 375 degrees. In a small mixing bowl, combine eggplant,

tomato, green pepper, onion, garlic, oil and basil. Spoon mixture into

squash halves.

 

Arrange squash halves in a 10-inch square baking dish. Pour water into

dish around squash. Partially cover squash with foil. Bake until squash

is tender when pierced with a fork, 45 to 50 minutes.

 

Sprinkle cheese evenly over squash halves, if desired. Bake, uncovered,

until cheese is melted, 3 to 5 minutes. Makes 4 servings.

 

Per Serving: 185 Cal.; 4g Prot.; 2g Fat; 45g Carb.; 0 Chol.; 14mg Sod.; 9g

Fiber.

 

 

 

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* Exported from MasterCook *

 

Pumpkin Flan

 

Recipe By : www.vegetariantimes.com 11/99

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***CARAMEL***

3/4 cup granulated sugar

1/3 cup water

***FLAN***

1/3 cup granulated sugar

4 large eggs

1 cup unseasoned pumpkin puree

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 1/2 cups low-fat milk

 

One of the most widely enjoyed Mexican desserts is flan, a delicious baked

egg custard coated with a light caramel. The addition of pureed pumpkin to

the recipe reduces the level of sweetness without spoiling the creamy texture.

 

Caramel: In small, heavy saucepan melt 3/4 cup sugar over low heat,

stirring occasionally. Increase heat to medium and cook, without stirring,

until caramel turns dark golden. Watch carefully and do not allow to burn.

Remove from heat and add water. (Mixture will spit a lot.) Return to low

heat and stir until liquid. Carefully pour into 8 small ramekins or

custard dishes, tilting each one to coat the sides a little. Set dishes

aside in a roasting pan.

 

Preheat oven to 325 degrees. In large bowl, whisk sugar and eggs until

smooth. Beat in pumpkin puree, cinnamon and vanilla. Stir in milk.

Divide mixture among ramekins. Pour enough cold water into pan to come

halfway up the sides of ramekins. Bake for 45 to 50 minutes or until just

set. Remove ramekins from water and set on wire rack to cool. Chill in

refrigerator until ready to serve. To serve, unmold each ramekin onto

individual serving plates. Makes 8 servings.

 

Per Serving: 171 Cal.; 5g Prot.; 3g Fat; 32g Carb.; 108mg Chol.; 56mg Sod.;

1g Fiber.

 

 

 

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* Exported from MasterCook *

 

Pumpkin Ravioli With Leek And Sage Broth

 

Recipe By : www.vegetariantimes.com 11/99

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***LEEK AND SAGE BROTH***

1 tablespoon olive oil

1 large leek -- well rinsed

(white and light green parts)

and thinly sliced -- (1 1/4 cups)

14 ounces canned vegetable broth

1 tablespoon chopped fresh sage

1/8 teaspoon ground white pepper

1/4 cup water

1 tablespoon cornstarch

***RAVIOLI***

15 ounces canned pumpkin

1/4 cup freshly grated Parmesan cheese -- (optional)

1/2 teaspoon fennel seeds -- coarsely crushed

1/4 teaspoon salt

1/4 teaspoon grated nutmeg

1 1/2 pounds fresh pasta sheets

purchased or homemade

 

If you are adept at preparing homemade pasta, this recipe provides a chance

to showcase your talent. Otherwise, purchase fresh pasta sheets from a

specialty foods store or Italian market.

 

Broth: In large nonstick skillet, heat oil over medium heat. Add leek and

cook, stirring often, until softened, about 5 minutes. Add broth, sage and

pepper and simmer 5 minutes. In small cup, mix cornstarch and water. Pour

into broth mixture and simmer, stirring often, until thickened slightly,

about 3 minutes. (Sauce may be prepared up to 2 hours before serving. Let

stand at room temperature. Reheat just before serving.)

 

In medium bowl, mix pumpkin, cheese if using, fennel seeds, salt and

nutmeg. Cut pasta sheets into 2 1/2- by 15-inch strips. Arrange one strip

on a lightly floured surface. Spoon filling by heaping teaspoonfuls down

center of one pasta sheet, making 6 mounds per strip and spaced about 1

inch apart. Using a pastry brush dipped in water, wet edges of pasta

around mounds. Place another pasta strip over first, pressing firmly

around filling. Cut into squares around filled areas; press edges of each

ravioli firmly to seal. Transfer to a dry kitchen towel or sheet of wax

paper. Repeat with remaining pasta strips and filling. Place ravioli in

plastic freezer bag and freeze up to 2 months.

 

To cook: Drop fresh or frozen ravioli into large pot of boiling water.

Return to a boil; cook until pasta is al dente (slightly firm to the bite),

5 to 8 minutes depending on thickness of pasta. Drain well and transfer to

shallow serving bowl. Top with warm broth. Makes 8 servings.

 

Per Serving: 298 Cal.; 11g Prot.; 4g Fat; 55g Carb.; 62mg Chol.; 307mg

Sod.; 2g Fiber.

 

 

 

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