Guest guest Posted June 1, 2003 Report Share Posted June 1, 2003 At 04:05 PM 5/31/2003 -0400, Gayle N-F wrote: > > From vegkitchen.com I just realized why these look so familiar. Some time ago I scanned & formatted the following from the July 1990 Vegetarian Times for a Mastercook list for scanned vegetarian recipes. The list never took off, and these sat in their folder, unused and unloved . I also put a scanned photo of the Tofu And Potato Kebabs from the article at http://members.cox.net/meritra/kebab.jpg . Here are the recipes (plus one that wasn't included) in MC format. * Exported from MasterCook * Curry Marinade Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Condiment Marinades Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons safflower oil 1/4 cup dry white wine 1/2 lemon -- juice of 1 tablespoon natural soy sauce 2 tablespoons minced shallot 1 teaspoon good curry powder -- to taste (1-2) Combine all ingredients in a small container. When brushing on foods, swirl the mixture often with the brush to keep combined. Makes 1 cup. V Per tablespoon: 29 cal.; 0.3g prot.; 2g fat; lg carb.; 0 chol.; 87mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 301 Calories; 27g Fat (88.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 5 1/2 Fat. NOTES : When grilling, a spicy marinade with an Indian flavor can be a nice change from the expected. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Grilled Eggplant Teriyaki Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizer Grilling Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium-large eggplants -- about 2 to 2 1/2 pounds total pinch salt Teriyaki Marinade (See Recipe) 2 scallions -- green parts only, thinly sliced 1/2 red bell pepper -- finely diced 1 tablespoon sesame seeds Peel eggplants and cut into 1/2-inch-thick slices. Salt lightly and place in a colander for 30 minutes, then rinse and drain. Prepare grill. Brush the eggplant slices generously on both sides with Teriyaki Marinade. Grill slices until nicely browned and tender (5 to 10 minutes on each side, depending on the heat of the coals). Remove and let cool slightly on a cutting surface. Cut into strips and place in a serving container. Stir in the scallions. Add enough additional Teriyaki Marinade to moisten and flavor the eggplant to taste. Sprinkle with diced peppers and sesame seeds. Makes 6 servings. V Per serving: 110 cal.; 2g prot.; 5g fat; 13g carb.; 0 chol.; 309mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 77 Calories; 5g Fat (49.1% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat. NOTES : If you like eggplant, you’ll rarely have it better than this—slightly charred and tender, dressed in tasty Teriyaki Marinade. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Grilled Ratatouille Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizer Grilling Vegan option Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant -- about 1 pound pinch salt 2 medium onions 1 medium zucchini or 2 small zucchini about 1/2 pound total Olive Oil And Lemon Marinade -- (see recipe), as needed 1 large green or red bell pepper 1 large ripe tomato -- diced 1/4 cup chopped black olives 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 3 tablespoons olive oil -- (3-4) 1 tablespoon wine vinegar salt and freshly ground pepper to taste 1/4 pound crumbly goat cheese -- such as bucheron (optional) Prepare grill. Cut eggplant into 1/2-inch-thick slices. Salt lightly and place in a colander for 30 minutes, then rinse and drain. Peel onions and cut in half; steam or microwave until just tender. Cut zucchini in half lengthwise. Brush vegetables lightly with Olive Oil and Lemon Marinade. Grill eggplant on both sides until nicely browned and quite tender, about 15 minutes total. Grill onions and zucchini on both sides until tender and marked with brown, about 10 to 15 minutes total. Place bell pepper directly on the grill and turn frequently, allowing all sides to get charred. Remove and place in a paper bag to steam. When eggplant, onions and zucchini are cool enough to handle, chop into fairly large chunks and combine in a serving bowl. Slip the skin off the pepper, then remove the core and seeds. Cut into small squares. Stir in tomato, olives and herbs. Add just enough olive oil to make the salad glisten. Add vinegar and toss well. Season with salt and pepper. If desired, sprinkle the top with crumbled goat cheese. Serve warm or at room temperature. Makes 6 to 8 servings. V/L Per serving: 288 cal.; 2g prof.; 17g fat; 12g carb.; 0 chol.; 233mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 625 Calories; 42g Fat (57.2% calories from fat); 10g Protein; 62g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 38mg Sodium. Exchanges: 11 Vegetable; 8 Fat; 0 Other Carbohydrates. NOTES : A grilled version of the classic French stew, this glistening warm salad will whet appetites dulled by summer heat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Olive Oil And Lemon Marinade Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Condiment Marinades Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil 1/2 lemon -- juice of 1 teaspoon lemon thyme -- if available freshly ground pepper to taste Combine all the ingredients in a small container. When brushing on vegetables, swirl the mixture around with the brush often to keep the oil and lemon combined. Makes about 1/2 cup. V Per tablespoon: 81 cal.; .03g prot.; 9g fat; 0.5g carb.; 0 chol,; 0 sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 642 Calories; 72g Fat (97.9% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 14 1/2 Fat. NOTES : This basic marinade is excellent for grilling vegetables. The lemon balances the fruity taste of the olive oil. Nutr. Assoc. : 0 0 0 0 * Exported from MasterCook * Sweet And Savory Grilling Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Condiment Sauces & Gravies Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups thick tomato sauce 3 tablespoons honey 1 tablespoon molasses 1 tablespoon olive oil 2 tablespoons natural soy sauce (or to taste) 1 teaspoon paprika 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon dry mustard 1 teaspoon oregano Combine all the ingredients in a mixing bowl and stir well. Cover and let stand for an hour to allow the flavors to blend. Makes about 2 cups. Per tablespoon: 16 cal.; 0.2g prot.; 0.5g fat; 3g carb.; 0 chol.; 68mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 402 Calories; 15g Fat (31.0% calories from fat); 2g Protein; 72g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 37mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 Fat; 4 1/2 Other Carbohydrates. NOTES : This easy, no-cook sauce falls into that general realm of sweet-and-pungent tomato-based sauces generically known as " barbecue sauce. " Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Teriyaki Marinade Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Condiment Marinades Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup natural soy sauce 1/4 cup sake or white wine 2 tablespoons safflower oil 2 tablespoons dark sesame oil 3 tablespoons light brown sugar 2 tablespoons rice vinegar or white wine vinegar 1 cloves garlic -- crushed or minced (1-2) 1 teaspoon freshly grated ginger root Combine all the ingredients in a small container. Let stand until the sugar is dissolved. When brushing on foods, swirl the mixture often with the brush to keep combined. Makes 1 cup. V Per tablespoon: 47 cal.; 0.5g prot.; 3g fat; 3g carb.; 0 chol.; 0 sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 588 Calories; 55g Fat (81.6% calories from fat); trace Protein; 27g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Vegetable; 11 Fat; 1 1/2 Other Carbohydrates. NOTES : This savory marinade adds exciting flavor to grilled tofu, tempeh, seitan and any vegetables that you wish to gain an Oriental flavor on the grill — eggplant, broccoli, string beans, scallions, carrots and mushrooms. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tofu And Potato Kebabs Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Appetizer Grilling Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium red-skinned potatoes 2 pounds firm tofu Sweet-And-Savory Grilling Sauce or teriyaki marinade (see recipes) 2 medium sweet red bell peppers -- cut into 1-inch squares Bake or microwave potatoes until done but still quite firm. Allow to cool, then cut into 1-inch chunks. Cut tofu into 1/2 - 3/4-inch-thick slices. Arrange slices on one or two layers of absorbent dish towel or several layers of paper towel. Cover with another towel or more paper towels, then with a cutting board. Place some weight, such as a heavy skillet, on the board. Allow to sit for 20 to 40 minutes. After pressing, cut tofu into 1-inch squares. Marinate in Sweet-and-Savory Grilling Sauce or Teriyaki Marinade for 30 minutes. While tofu is marinating, prepare grill. Remove tofu from marinade. Alternately thread tofu and potato chunks with pepper pieces onto 6 to 8 skewers. Brush skewered ingredients with additional marinade. Grill, turning carefully, until slightly charred, about 10 minutes total. Makes 6 to 8 servings. V Per serving: 293 cal.; 14g prof.; 6g fat; 44g carb.; 0 chol.; 109 mg sod. Source: " Vegetarian Times - July 1990 " S(Formatted by): " N. Braswell, Apr-03-2002 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 699 Calories; 40g Fat (47.6% calories from fat); 73g Protein; 27g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 73mg Sodium. Exchanges: 2 Grain(Starch); 19 Lean Meat; 4 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 1, 2003 Report Share Posted June 1, 2003 At 6/1/2003, N. Braswell wrote: >I just realized why these look so familiar. Some time ago I scanned & formatted the following from the July 1990 Vegetarian Times for a Mastercook list for scanned vegetarian recipes. The list never took off, and these sat in their folder, unused and unloved . I also put a scanned photo of the Tofu And Potato Kebabs from the article at http://members.cox.net/meritra/kebab.jpg . Here are the recipes (plus one that wasn't included) in MC format. Appreciated! it's interesting to see -- 13 year old -- recipes. thanks for sending. pat Quote Link to comment Share on other sites More sharing options...
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