Guest guest Posted April 15, 1999 Report Share Posted April 15, 1999 Here are a few from Feb 1997 (8 recipes): * Exported from MasterCook * Nutty Vegetable Pilaf Recipe By : February 1997 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Beans & Rice Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp oil 8 white button mushrooms -- sliced 2 med carrots -- diced 1 med yellow onion -- chopped 1 red bell pepper -- seeded & diced 2 lg cloves garlic -- minced 2 3/4 cups vegetable broth -- or water 1 1/4 cups long-grain brown rice -- or brown basmati ric 1/2 cup pecans or walnuts -- diced 1/2 tsp black pepper 1 tsp salt 1 tsp dried thyme 1 tsp dried oregano 8 broccoli florets -- blanched Heat oil in large saucepan over medium heat. Add mushrooms, carrots, onions, bell peppers, and garlic. Cook, stirring, for 6-7 minutes. Stir in broth or water, rice, nuts and seasonings and bring to a simmer over medium-high heat. Cover and cook over low heat until the grains are tender and liquid is absorbed, about 45 minutes. Fluff rice and fold in broccoli if desired. Let stand covered for 5-10 minutes before serving. makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info: Per 1 cup serving: 368 calories, 8g protein, 15g total fat (1g sat fat), 54g carbo, 0 chol, 1,292 mg sodium, 7g fiber. VEGAN * Exported from MasterCook * Southwestern Rice & Black Bean Salad Recipe By : February 1997 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Beans & Rice Salads, Main Dish Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked long-grain rice -- white or brown 1 15 oz can black beans -- drained & rinsed 1 1/2 cups cooked corn kernels -- drained 4 whole scallions -- trimmed & chopped 2 lg tomatoes -- diced 1 med cucumber -- peeled & diced 1 lg jalapeno pepper (or chipotle) -- seeded & minced 2 tbsp oil juice of 2 limes 2 tbsp fresh cilantro -- chopped 2 tsp dried oregano 1 tsp ground cumin 1/2 tsp black pepper 1/2 tsp salt Lettuce leaves In a large mixing bowl, combine all ingredients; mix thoroughly. Chill for 15-20 minutes to allow flavors to meld. Fluff salad before serving. Spoon salad over lettuce leaves. If desired, offer a rolled flour tortilla. Makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info: Per 1 cup serving, 110 calories, 7g protein, 6g total fat, 38g carbo, 0 chol, 627mg sodium, 7g fiber. VEGAN * Exported from MasterCook * Festive Yellow Rice Recipe By : February 1997 Vegetarian Times Serving Size : 4 Preparation Time :0:00 Categories : Beans & Rice Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp olive oil 1 med yellow onion -- chopped 2 cloves garlic -- minced 1 cup long-grain white rice or par-boiled rice 1/2 cup orzo 1/2 tsp salt -- or to taste 1/2 tsp freshly ground black pepper 1/4 tsp ground turmeric 2 1/2 cups water 1 15 oz can chickpeas -- rinsed & drained 1/4 cup fresh parsley -- chopped Heat oil in medium saucepan. Add onion and garlic and cook, stirring, for 3-4 minutes. Stir in rice, orzo and seasonings; cook for 1 minute more over low heat, stirring frequently. Stir in water and chickpeas; bring to a boil (Add 1/4 cup additional water if using parboiled rice). Cover and cook for 15 minutes over low heat. Remove from heat. Fluff rice; fold in parsley. Let stand for 10 minutes beefore serving. - - - - - - - - - - - - - - - - - - NOTES : Helpful Hint: Orzo is also called rosa marina. Look for orzo in the pasta section of supermarkets, specialty stores and natural food stores. Nutritional info: Per 1 cup serving: 395 calories, 12g protein, 6g total fat (1g sat fat), 74g carbo, 0 chol, 620mg sodium, 9g fiber.VEGAN * Exported from MasterCook * Wild Rice, Mushroom and Barley Soup Recipe By : February 1997 Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp oil 8 oz button mushrooms -- white or brown 1 med yellow onion -- diced 1 med red bell pepper -- seeded & diced 3 cloves garlic -- minced 6 cups vegetable broth or water 1/2 cup pearled barley 1/4 cup wild rice 2 tsp dijon mustard 1 tbsp dried parsley 1 tsp dried thyme 1 tsp salt 1/2 tsp black pepper Heat oil in large saucepan. Add mushrooms, onion, bell pepper, and garlic. Cook, stirring, for 8-10 minutes over medium heat. Add water or broth, barley, wild rice, mustard and seasonings. Bring to a simmer. Cook uncovered for 50 minutes to 1 hour over medium-low heat; stirring occasionally. Remove soup from heat and let stand about 10 minutes before serving. Ladle into bowls and serve if desired with warm dark bread. Makes 6-8 servings. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info Per 1 cup serving: 136 calories, 5g protein, 3g total fat, 23g carbo, 0 chol, 404 mg sodium, 5g fiber. VEGAN * Exported from MasterCook * Indonesian Fried Rice with Tofu Recipe By : February 1997 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Beans & Rice Soyfoods Vegan Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp oil 8 white button mushrooms -- sliced 1 small red onion -- finely chopped 1 green bell pepper -- seeded & diced 2 med tomatoes -- diced 4 oz extra-firm tofu -- diced 1 tsp paprika 1/2 tsp freshly ground black pepper 3 cups cooked brown rice -- or jasmine rice 1 1/2 cups broccoli florets -- blanched 3 tbsp tamari sauce -- or soy sauce 1 cucumber -- peeled & finely chop 2 whole scallions -- trimmed & chopped Heat oil in large skillet or wok over medium-high heat. Add mushrooms, onion and bell pepper; stir-fry for 5-6 minutes. Add tomatoes, tofu, paprika, and black pepper. Cook, stirring, for 4 minutes more over medium heat. Stir in rice, broccoli, tamari or soy sauce, and cook, stirring, until rice is steaming, about 3 minutes. Spoon rice mixture onto serving plates; top each dish with cucumber and scallions. If desired, pass tamari, soy sauce or ketchap manis at the table. Makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : Serving suggestion: For an authentic taste, add 1 hot chili pepper, such as a serrano or Thai chili, to the stir-fry along with teh vegetables. Look for ketchap manis in well-stocked Asian grocery stores and natural food stores. Nutritional info: Per 1 cup serving: 214 calories, 10g protein, 5g total fat, 37g carbo, 0 chol, 547mg sodium and 8g fiber. VEGAN. * Exported from MasterCook * Costa Rican Beans & Rice Recipe By : adapted from Vegetarian Rice Cuisine by Jay Solomon Serving Size : 6 Preparation Time :0:00 Categories : Beans & Rice Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp oil 1 small yellow onion -- chopped 1 red bell pepper -- seeded & diced 1 clove garlic (or more) -- minced 3 cups cooked brown or white rice 1 15 oz can black beans -- rinsed & drained 1 tsp dried oregano 1/2 tsp ground cumin 1/2 tsp salt 1/2 tsp freshly ground black pepper 2 tsp Worcestershire sauce -- or veg. version Heat oil in large nonstick skillet over medium heat. Add onion, bell pepper, and garlic. Cook,stirring, for about 4 minutes. Add rice, beans, and seasonings; cook, stirring frequently, until rice and beans are completely reheated, about 8 minutes. Stir in Worcestershire sauce. Spoon onto warm serving plates and serve at once. If desired, pass a bottle of Worcestershire sauce at the table. Makes 6 servings. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info: Per 1 cup serving: 217 calories, 7g protein, 3g total fat, 43g carbo, 0 chol, 507mg sodium and 6g fiber. VEGAN * Exported from MasterCook * Tomato Towers Recipe By : February 1997 Vegetarian Times Serving Size : 2 Preparation Time :0:00 Categories : Salads, Main Dish Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 ripe yellow tomato -- diced 1/2 ripe red tomato -- diced 1/2 lg avocado -- cut in 1/4 " dice 1 tsp fresh lime juice 1/2 tbsp fresh chives -- snipped 1/2 tbsp fresh cilantro -- chopped 1/2 tbsp fresh basil -- chopped 1 med shallot -- minced balsamic vinaigrette salt and freshly ground black pepper -- to taste 1 oz radish sprouts or other sprouts Place yellow tomato in one small bowl, red tomato in another small bowl and avocado in a third small bowl. Add lime juice to avocado. Sprinkle chives, cilantro, basil and shallot evenly among the three bowls. Add 3/4 tbsp Balsamic Vinaigreete to each bowl; mix gently. Season each bowl to taste with salt and pepper. Place two molds (these can be timbale dishes, mini-souffle dishes or from a clean, cylindrical shampoo bottle with the top and bottom cut off) upright on a cutting board. Pressing down firmly but gently, pack the molds or cylinders with several alternating layers of red tomato, yellow tomato, and avocado. Finish with a final layer of avocado. Invert the molds onto individual serving plates or if using cylinders, carefully slide spatula between cutting board and cylinder bottoms. Lift cylinders onto chilled plates and carefully lift off cylinders, leaving " towers " on plate. Garnish with sprouts and drizzle a little vinaigrette around the plates. Makes 2 servings. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info: Per serving with vinaigrette: 231 cal, 2g protein, 14g total fat, 10g carbo, 0 chol, 161mg sodium, and 3g fiber. VEGAN * Exported from MasterCook * Balsamic Vinaigrette Recipe By : February 1997 Vegetarian Times Serving Size : 3 Preparation Time :0:00 Categories : Salads And Dressings Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tbsp balsamic vinegar 1 1/2 tbsp extra-virgin olive oil 1 1/2 tbsp walnut oil salt and pepper -- to taste In small bowl whisk together all the ingredients until oil is incorporated. Makes about 1/4 cup. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info: Per tbsp: 67 cal, 0 protein, 6g total fat, 4g carbo, 0 chol, 2mg sodium and 0 fiber. VEGAN RisaG Quote Link to comment Share on other sites More sharing options...
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