XP Recipes from 1001 Low Fat Vegetarian Recipes by Sue Spitler

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* Exported from MasterCook *

 

Bean and Cornbread Loaf

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 6 Preparation Time :0:00

Categories : Mexican Vegetarian

Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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3 cups vegetable stock

1 cup yellow cornmeal

salt and pepper -- to taste

mesquite flavored veg spray

1 cup celery -- sliced

1 large green or red bell pepper

1 jalapeno chile pepper -- finely chopped

4 cloves garlic -- minced

1 can red kidney beans -- rinsed and drained

1 cup corn

2 medium tomatoes -- chopped

2 teaspoons dried oregano

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 cup cilantro -- finely chopped

1 cup reduced fat cheddar cheese -- shredded

 

Heat stock to biling; gradually stir in cornmeal. Simmer, stirring constantly

utnil thickened, about 5 minutes. Season to taste with salt and pepper.

 

Spray skillet with spray; heat over medium heat until hot. Saute celery, bell

pepper, chili, and garlic until tender, about 5 minutes.

 

Add beans corn, tomatoes, and dry herbs to skillet. Cook, covered, over medium

heat until tomatoes wilt, about 5 minutes. Cook uncoverd until mixture is

almost dry, 5 to 8 minutes. Remove from heat and cool several minutes; stir in

cilantro and season to taste with salt and pepper.

 

Spoon 1/2 the conrmeal into bottom of greased 9 inch spring form pan. spoon

vegetable mix evenly over cornmeal and aprinkle with cheese. Spoon remaining

conrmeal over top of vegetables.

 

Bake, uncovered, at 350 until hot through, 30 to 40 minutes. Remove sides of

pan and cut into wedges.

 

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* Exported from MasterCook *

 

Black Bean Hummus

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Appetizers & Snacks

Beans Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 can black beans -- (15 oz) drain/rinse

1/4 cup vegetable broth or water

2 1/2 Tablespoons tahini

3 cloves garlic

2 1/2 tablespoons lemon juice

1 1/2 tablespoons soy sauce

salt and cayanne pepper to taste

wedges pita chips or pita breads for dipping

 

Process beans, stock, tahini, garlic, lemon juice, and soy sauce in food

processor until smooth; season to taste with salt and cayenne pepper.

Referigerate 1-2 hours for flavors to blend

 

Spoon hummus into serving bowl; serve with pita chips or breads.

 

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* Exported from MasterCook *

 

Hash Brown Loaf with Eggs

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Breakfast & Brunch

Vegetarian Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup TVP

3/4 cup vegetable stock

vegetable cooking spray

1 cup carrot -- shredded

1 small onion -- finely chopped

1/4 cup red bell pepper -- chopped

2 cloves garlic -- minced

3/4 cup idaho potatoes -- shredded

1 teaspoon dried thyme

1 teaspoon dried chives

salt and pepper -- to taste

1 cup eggbeaters

1 cup fat-free cheddar cheese -- divided

4 eggs, poached

 

Combine vegetable protein and stock in medium bowl; let stand until stock is

absorbed, 5 to 10 minutes.

 

Spray skillet with cooking spray; heat over medium until hot. Saute carrots,

onion, bell pepper, and garlic until tender, about 5 minutes. Stir in potatoes

and herbs, season to taste with alt and pepper. Mix in egg produce and 1/4 cup

cheese.

 

Pack mixture nto greased 7 1/2 x 3 1/4 in loaf pan. Bake loosely covered at 350

for 45 minutes. uncover and sprinke remaining cheese. Bake until loaf is set

and cheese melted, about 15 minutes longer. Let stand 10 minutes before

serving.

 

Loosen sides with sharp knife and unmold. Slice loaf and arrange slices on

serving plates; serve eggs on top or alongside loaf.

 

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* Exported from MasterCook *

 

Hearty Corn and Potato Chowder

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories : Soups Soups & Stews

Vegetarian Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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2 cups corn -- fresh or frozen/thaw

1 medium onion -- chopped

1 tablespoon vegetable oil

2 cups vegetable stock

2 cups idaho potatoes -- cubed

1/2 cup celery -- sliced

1/2 teaspoon dried thyme

1 3/4 cups fat-free half and half or skim milk

salt and pepper -- to taste

garnish:parsley and chives -- finely chopped

 

Saute corn and onion in oil in large saucepan until onion is tender. 5-8

minutes. Process 1/2 of vegetable mixture and all the stock in food processor

or blender until finely chopped, using pulse technique. Return mixture to

saucepan.

 

Add potatoes, celery, and thyme leaves to saucepan; heat to boiling. Reduce

heat and simmer, covered, until vegetables are tender, 10-15 minutes. Season

with salt and pepper. Pour into bowls and garnish.

 

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NOTES : If thicker soup is desired, mix 2-3 T flour with 1/3 cup water. Heat

soup to boiling; stir in flour mix and boil stirring constantly, until

thickened, about 1 minute.

* Exported from MasterCook *

 

Roasted Zucchini and Garlic Spread

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers Appetizers & Snacks

Dip Luncheon

Spread Vegetables

Vegetarian Vegetarian Sandwiches

 

Amount Measure Ingredient -- Preparation Method

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olive oil spray

1 1/4 pounds zucchini -- cut in 1 " pieces

1 small onion -- wedges

2 cloves garlic -- peeled

1/3 cup plain nonfat yogurt

2 tablespoons parsley -- finely chopped

lemon juice -- to taste

salt and cayenne -- to taste

sliced vegetables, pita chips, etc

 

Line jelly roll pan with aluminum foil and spray with cooking spray. Arrange

zucchini, onion, and garlic in single layer on pan. Bake at 425 until

vegetables are very tender, about 15 to 20 minutes for zucchini and onion.

Cool. Process vegetables in food processor; using pulse technique, until

coarsely chopped. Stir in yogurt and parsley; season to taste with lemon juice,

salt and cayenne. Serve with sliced veggies or pita chips.

 

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* Exported from MasterCook *

 

Spinach Salad Pizza

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 2 Preparation Time :0:00

Categories : Appetizers & Snacks Salad

Salads Vegetables

Vegetarian Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 packages fat free cream cheese -- softened

6 tablespoons fat free sweet and sour salad dressing -- divided

1 large whole wheat lavosh or cracker bread

2 cups packed spinach leaves -- torn into bite size

1 cup mushroom -- sliced

1/2 cup red onion -- thinly sliced

2 eggs, hard-boiled -- sliced

2 tablespoons all vegeatable bacon flavored bits

 

Mix cream cheese and 2 T sweet-sour dressing. Spread mix on lavosh; top with

spinach, mushrooms, onion, hard-cooked eggs, and " bacon " bits.

 

Serve immediately, or refrigerate no longer than 1 hour. Drizzle with remaining

sweet-sour dressing just before serving.

 

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NOTES : i bet this would be good with different dressings, like greek

vinagrette!

 

 

* Exported from MasterCook *

 

Vegetables Paprikash

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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2 cups cabbage -- thinly sliced

2 medium onion -- sliced

1 medium zucchini -- sliced

2 medium carrots -- sliced

2 medium green peppers -- sliced

1 Tablespoon olive oil

1 1/2 cups mushroom -- sliced

1 medium tomato -- chopped

3 Tablespoons flour

1 tablespoon paprika

3/4 cup vegetable stock

1/3 cup fat free sour cream

salt and pepper -- to taste

12 ounces noodles -- cooked and warm

 

Saute cabbage, onions, zucchini, carrots, and green peppers in oil in large

skillet until tender, 5 to 8 minutes. Add mushrooms and tomatoes. Cook over

medium heat, covered, until cabbage and tomatoes are wilted.

 

Stir in flour and paprika, cook 1 to 2 minutes, stirring constantly. Stir in

stock; heat to biling. Boil, stirring constantly. until thickened, about 1

minute. Stir in sour cream; season to taste with salt and pepper. Serve over

noodles.

 

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* Exported from MasterCook *

 

Vietnamese Curried Vegetable and Coconut Stew

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 6 Preparation Time :0:00

Categories : Ethnic Soups

Soups & Stews Vegetarian

Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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vegetable cooking spray

1 cup green onions and tops -- chopped

1/2 cup green bell pepper -- chopped

2 Tablespoons ginger root -- minced

1 tablespoon garlic -- minced

4 tablespoons curry powder

3 1/2 cups vegetable stock

3 cups reduced fat coconut milk

1 Tablespoon lemon rind -- grated

1 teaspoon oriental chili paste

1 cup broccoli florets

1 cup butternut or acorn squash -- cubed

1 cup zucchini -- sliced

1/4 cup all-purpose flour

1/4 cup cold water

1/4 cup lime juice

1/3 cup cilantro -- finely chopped

salt and pepper -- to taste

1/2 package rice stick noodles (8oz)

 

Spray large saucepan with cooking spray; heat over medium heat until hot. Saute

green onions, bell pepper, gingerroot, and garlic until tender, about 5 minutes.

Stir in curry powder and cook 1 minute longer.

 

Add stock, cocunut milk, lime rind, and chili paste to saucepan; heat to biling.

Add vegetables; reduce hat and simmer, covered, until vegetables are tender,

about 15 minutes

 

Heat stew to biling. Mix flour, water, and lime juice; stir into boiling stew.

Stir constantly until thickened, about 1 minute. Stir in cilantro and season to

taste with salt and pepper

 

Place noodles in large bowl; pour cold water over to cover. Let stand until

noodles are separate and soft, about 5 minutes. Stir noodles into 4 quarts

boiling water in large saucepan. Reduce heat and simmer uncovered until tender,

about 5 minutes; drain.

 

Serve stew over noodles in shallow bowls.

 

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