Guest guest Posted November 9, 2001 Report Share Posted November 9, 2001 Vegetarian Times Thanksgiving Menu Would-You-Like-A-Bite Stuffed Portobello Mushroom Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 2 =B7=091/4 cup sweet onion, diced =B7=091 teaspoon olive oil =B7=091 pinch brown sugar =B7=091/2 cup firm tofu, squeezed dry, crumbled =B7=09salt, to taste =B7=091 large portobello mushroom, cleaned, stem removed =B7=091 pinch nutmeg, freshly grated =B7=09fresh mint, parsley or cilantro (garnish), chopped Preheat oven to 350=B0 F. Saute onion with oil and sugar over medium-low he=at until onion is soft and transparent, 4 to 5 minutes. Add tofu and salt; =lightly brown tofu. Remove from heat. Place mushroom, stem side up, on a baking sheet. Mound filling over stem si=de of mushroom; dust with nutmeg. Bake 10 to 15 minutes on middle oven rack=. Garnish with mint, parsley or cilantro. To serve, slice into wedges. Per serving: 28 Calories (kcal); 2g Total Fat; (71% calories from fat); tra=ce Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 F=at; 0 Other Carbohydrates Chestnut Soup with Greens Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 =B7=092 cups onion, finely diced =B7=091 pound chestnuts, peeled and ground in food processor, or 15 1/2 oz.= unsweetened chestnut puree =B7=096 cups water =B7=091 bunch watercress, washed, stems removed =B7=092 cups dandelion greens or arugula =B7=091 bunch scallions (green part only), sliced Combine onions, chestnut puree and water in a 4-quart stock pot. Simmer 15 =minutes; add salt. Just before serving, add greens and scallions; cook brie=fly until wilted. Per serving: 136 Calories (kcal); 1g Total Fat; (8% calories from fat); 2g =Protein; 29g Carbohydrate; 0mg Cholesterol; 8mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0= Fat; 0 Other Carbohydrates Acorn Squash Tortellini From Vegetarian Times Complete Thanksgiving Cookbook Serving Size: 6 =B7=091 acorn squash =B7=091/4 teaspoon ground nutmeg =B7=091/4 teaspoon ground cinnamon =B7=091/4 teaspoon honey =B7=091 recipe Fresh Pasta Dough Preheat oven to 400=B0 F. Slice squash in half lengthwise. Remove seeds and= strings and place squash halves, cut side down, on a lightly oiled baking =dish. Bake 45 minutes, until tender. Remove squash from oven and allow to c=ool. Scoop out flesh into a bowl and discard shell. With a fork, mash squas=h with nutmeg, cinnamon and honey. With a pasta machine or rolling pin, roll out a sheet of pasta dough. Use a= cookie cutter or juice glass cut dough into circles about 2 1/2 inches in =diameter. Place 1/2 teaspoon of filling about 1/2 inch from the edge of eac=h circle. Fold each circle in half and press edges together. Pick up circle= with your index finger and thumb, holding folded edges out. Pull up corner=s together around your index finger. Press corners together to seal then fl=ip up rim. Remove to a floured plate. Repeat with remaining dough and filli=ng. Boil pasta in a large pot of salted water for 2 minutes. Drain and add sauc=e of your choice. Per serving: 30 Calories (kcal); trace Total Fat; (2% calories from fat); 1=g Protein; 8g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat=; 0 Other Carbohydrates Herb and Walnut Ravioli Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 6 =B7=091 cup walnuts =B7=093 cups fresh basil, lightly packed =B7=093 cups fresh Italian parsley, lightly packed =B7=091/4 teaspoon salt, or to taste =B7=091 recipe Fresh Pasta Dough Toast walnuts in a 350=B0 F oven for 8 minutes. Meanwhile, rinse basil and =parsley and pat dry. Discard stems and chop herbs very finely until they al=most form a paste. (This step can be done with a mortar and pestle or food =processor.) Chop nuts by hand into small crumbs and mix with herbs. Season =with salt. With a pasta machine or rolling pin, roll an egg-sized ball of dough into a= rectangle or circle and cut into strips about 2 inches wide and 12 inches =long. Place one strip on a floured surface and dot it with teaspoonfuls of =filling about 1 inch apart from each other. Place a second strip of pasta o=n top. Press down around the portions of filling, then cut into squares wit=h a knife or pastry crimper. Press edges together a second time to make sur=e they stick, then remove to a floured plate. Repeat with remaining dough a=nd filling. Boil pasta in a large pot of salted water for 2 minutes or until done. Drai=n and add sauce of your choice. Per serving: 143 Calories (kcal); 12g Total Fat; (69% calories from fat); 6=g Protein; 5g Carbohydrate; 0mg Cholesterol; 107mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 F=at; 0 Other Carbohydrates Chunky Tomato Gravy Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 4 =B7=092 tablespoons soy margarine =B7=091 onion, minced =B7=091 clove garlic, minced =B7=091/2 pound plum tomatoes (about 3), peeled, seeded and chopped =B7=092 teaspoons arrowroot powder or cornstarch =B7=091/4 teaspoon salt =B7=091/8 teaspoon freshly ground black pepper =B7=091 cup water =B7=091/4 cup fresh parsley, chopped Melt margarine in a medium saucepan; add onion and garlic, and saute over m=edium-high heat about 1 minutes. Add tomatoes and cook another 2 minutes. S=tir in arrowroot or cornstarch, salt, pepper and water. Cook, stirring, unt=il thickened, about 4 to 5 minutes. Stir in parsley. Transfer to a serving =dish and serve hot. Per serving: 64 Calories (kcal); 6g Total Fat; (78% calories from fat); 1g =Protein; 3g Carbohydrate; 0mg Cholesterol; 205mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat=; 0 Other Carbohydrates Broccoli Bake Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 =B7=096 cups broccoli florets, loosely packed =B7=091 teaspoon salt =B7=09water, to cover =B7=093/4 cup lowfat milk or rice milk =B7=092 tablespoons cornstarch =B7=091 tablespoon Dijon mustard =B7=091/2 teaspoon salt and freshly ground black pepper =B7=091 cup cheddar or cheddar-style soy cheese, grated =B7=091/2 cup soft bread crumbs =B7=091 tablespoon olive oil =B7=091 tablespoon Parmesan or Parmesan-style soy cheese, freshly grated Preheat oven to 350=B0 F. Place broccoli and salt in a covered saucepan wit=h water just to cover. Bring to rolling boil over high heat. As soon as bro=ccoli boils, remove from pan and drain in a colander, reserving cooking liq=uid. 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 mus=tard, 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 mi=nutes. In bowl, toss bread crumbs with Parmesan or Parmesan-style soy chees=e to mix. Sprinkle over top of broccoli casserole. Bake until browned and b=ubbling, about 40 minutes. Per serving: 47 Calories (kcal); 2g Total Fat; (35% calories from fat); 2g =Protein; 6g Carbohydrate; trace Cholesterol; 320mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 F=at; 0 Other Carbohydrates Carrots on Carrots Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 2 =B7=092 teaspoons olive oil =B7=091/2 teaspoon dried rosemary or thyme, or a mixture =B7=091/2 pound carrots (4 medium), scraped, sliced 1/4 " rounds =B7=091 cup fresh carrot juice =B7=091 tablespoon to 2 tablespoons white wine vinegar =B7=091/2 teaspoon salt, or to taste =B7=091/4 cup fresh mint or flat-leaf parsley or mixture, chopped Heat oil with dried herbs in a small saucepan. Add carrots, stirring to coa=t 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, abo=ut 20 minutes, adding a small amount of water if necessary to prevent stick=ing. (Just enough liquid should be left pan to lightly coat the carrots.) R=emove from heat; stir in mint or parsley. Per serving: 40 Calories (kcal); 5g Total Fat; (100% calories from fat); 0g= Protein; 0g Carbohydrate; 0mg Cholesterol; 533mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; =0 Other Carbohydrates Zucchini Cornbread Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 12 =B7=091 cup yellow cornmeal =B7=091 cup unbleached white flour =B7=091/3 cup sugar =B7=091 tablespoon baking powder =B7=091/2 teaspoon salt =B7=091 egg, plus one egg white, beaten =B7=091 cup buttermilk =B7=092 tablespoons vegetable oil =B7=091 cup corn kernels, fresh or thawed frozen =B7=091 cup zucchini, shredded Preheat oven to 375=B0 F. Combine cornmeal, flour, sugar, baking powder and= salt in a mixing bowl. In a separate bowl, beat egg and egg white; whisk i=n buttermilk and oil. Gently fold liquid ingredients into dry ingredients u=ntil 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: 94 Calories (kcal); 3g Total Fat; (25% calories from fat); 2g =Protein; 16g Carbohydrate; 1mg Cholesterol; 233mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 F=at; 1/2 Other Carbohydrates Apple-Cranberry Crumb Tart Recipe From Vegetarian Times Complete Thanksgiving Cookbook Serving Size: 10 Crust =B7=091 1/2 cups unbleached flour =B7=091 pinch salt =B7=091 1/2 tablespoons brown sugar =B7=096 tablespoons butter or margarine, chilled =B7=093 tablespoons cold water Filling =B7=094 medium tart apples, such as Granny Smith, peeled, sliced 1/4 inch t=hick =B7=093/4 cup fresh cranberries, rinsed =B7=093 tablespoons unbleached flour =B7=091 cup granulated sugar =B7=091/2 teaspoon ground cinnamon Topping =B7=091/2 cup rolled oats =B7=096 tablespoons unbleached flour =B7=091/3 cup light brown sugar, packed =B7=093 tablespoons butter or margarine, melted To make the crust, in a food processor, combine flour, salt and brown sugar=. Process 30 seconds. With machine running, add butter or margarine through= feed tube, then add water and continue processing until dough forms a ball=, about 20 seconds. Wrap dough in plastic and chill at least 30 minutes.Preheat oven to 375=B0 F. Using your fingers, press dough into bottom and s=ides of a 10-inch tart pan with removable bottom. Cover and refrigerate unt=il ready to use. To prepare the filling, in a large bowl, toss apples and cranberries with f=lour. Stir in sugar and cinnamon. Spoon filling into pastry shell. To make the topping, in a medium bowl, combine oats, flour and brown sugar.= Add butter or margarine; crumble mixture with fingers. Sprinkle topping mi=xture over apples. Bake until topping is golden and apples are tender, about 40 minutes. Trans=fer to a wire rack to cool. Remove side of pan, slice into wedges and serve=. Per serving: 294 Calories (kcal); 11g Total Fat; (31% calories from fat); 3=g Protein; 48g Carbohydrate; 28mg Cholesterol; 122mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 F=at; 1 1/2 Other Carbohydrates -------- Race over to CollegeClub.com's new Fast Lane! Speak out on CollegeClub member rides, see Hi-Tech cars, and follow the latest in racing and car shows. http://navisite.collegeclub.com/channels/fastlane/ Quote Link to comment Share on other sites More sharing options...
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