Guest guest Posted April 14, 1999 Report Share Posted April 14, 1999 Here are the 12 recipes I had from August 1996 Vegetarian Times: * Exported from MasterCook * Mesclun Salad Recipe By : August 1996 Vegetarian Times Serving Size : 4 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups mesclun greens -- rinsed 10 cherry tomatoes (yellow or red) -- halved 1 small red onion -- slivered 1 small cucumber -- sliced 2 medium carrots -- shredded 1/2 cup alfalfa sprouts balsamic vinegar -- or your favorite salad dressing Place greens in center of large salad bowl; arrange vegetables around edge. Just before serving, drizzle vinegar or dressing over top of greens and vegetables. Serve with crusty French bread. Makes 4 servings. 1 gram of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta with Wild Mushroom Tomato Sauce Recipe By : August 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 8 ounces white mushrooms -- sliced 6 ounces portobello mushrooms -- sliced 4 ounces oyster mushrooms -- sliced 6 garlic cloves -- minced 1/4 cup water -- or red wine 1 can stewed tomatoes -- (14 ounce) 1 can tomato puree -- (14 ounce) 2 teaspoons dried basil 2 teaspoons dried oregano 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/4 cup fresh basil, arugula or parsley -- chopped 12 ounces dried linguini or spaghetti Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring frequently, until the mushrooms are caramelized, about 7 minutes. Stir in garlic, wine or water; cook, stirring, until liquid is evaporated. Add tomatoes, tomato puree, and dried seasonings. Reduce heat to low; simmer for 20 minutes, stirring occasionally. (Partially cover the pan to keep the sauce from splattering.) Remove from heat; stir in fresh herbs. Meanwhile, place pasta in boiling water to cover, stir and return to boil. Cook until al dente, about 9-12 minutes. Drain and transfer to warm serving plates. Spoon sauce over pasta. If desired, serve with grated parmesan or romano cheese and warm Italian bread. Makes 6 servings, 6 grams of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Aromatic Rice, Beans and Greens Recipe By : August 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Beans Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 2 cups kale or spinach -- packed 1 1/2 cups jasmine rice 1/2 teaspoon black pepper 1/2 teaspoon salt 1/4 teaspoon garlic powder Red pepper flakes -- to taste 1 15 oz can red kidney beans -- drained & rinsed 1/4 cup parsley -- chopped Combine water, kale or spinach, rice and dried seasonings in a medium saucepan. Bring to simmer over medium-high heat. Stir once, cover, and cook over medium-low heat about 15 minutes. Stir in beans and parsley. Fluff rice with fork; turn off heat. Let stand for 5-10 minutes before serving. Makes 4-6 servings, 0.2 grams of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Pasta-Presto Salad Recipe By : August 1996 Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces pasta spirals 3/4 cup bottled Italian Salad dressing -- reduced fat 2 teaspoons dijon mustard 1/2 cup mixture of chopped herbs 12 yellow cherry tomatoes -- halved 4 scallions -- chopped 1 cup black olives -- pitted and halved 1/2 cup roasted red peppers -- diced 1/4 pound feta cheese -- crumbled 2 cloves garlic -- minced Place pasta in boiling water to cover, stir and return to a boil. Cook until al dente, about 9-11 minutes. Drain in colander; cool under cold running water. Meanwhile, in large mixing bowl, whisk together salad dressing, mustard and herbs. Add pasta, tomatoes, scallions, olives, peppers, cheese, if using, and garlic, toss well. Chill about 1 hour before serving. Serve salad over leaf lettuce bed. Makes 6-8 servings, 6 grams of fat per 1 cup serving. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 'Chicken' and 'Egg' Seasoning Mix Recipe By : August 1996 Vegetarian Times Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup nutritional yeast flakes 1 tablespoon turmeric 1 tablespoon celery salt 1 tablespoon onion powder 2 teaspoons garlic powder 1/4 teaspoon white pepper Place all ingredients in blender jar or food processor bowl; grind to a powder. Store in tightly covered container. Makes about 1-1/4 cups. | - - - - - - - - - - - - - - - - - - NOTES : Note: Nutritional yeast comes in flakes or powder. Powder is more concentrated than flakes so if you use powder, reduce the amount called for in the recipe by half. 0 fat per tablespoon. * Exported from MasterCook * Tofu 'Ricotta' Filling Recipe By : August 1996 Vegetarian Times Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Tofu Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu, drained -- squeezed & crumbled 1/3 cup olive oil 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dry basil 1 teaspoon dry oregano Mix tofu and all other ingredients in bowl; toss well. Adjust seasonings. Makes about 3 cups filling. Note: Olive oil is necessary for the proper " mouth feel. " The amount can be reduced or you may substitute another oil; however, olive oil in the amount given gives the best flavor and texture. Per 1/4 cup filling there is 7 grams of fat. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Marinated Tofu Recipe By : August 1996 Vegetarian Times Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm tofu 1/4 cup marinade -- homemade or bottled Drain tofu. Cut in half horizontally to make 2 pieces. Line baking sheet with 5 layers of paper towels. Place tofu on towels; cover with additional towel or layer of paper towels. Place second baking sheet on top of tofu. Place heavy weights (canned goods, cast-iron skillet, bottled water) on top of baking sheet. Allow to sit 1 hour or longer (refrigerate if longer than 1 hour.) Unwrap tofu; remove towels. Tofu is ready to be marinated in bottled marinade, dry seasoning mix, barbecue sauce, a sauce of your own invention or the marinades that follow. Marinate tofu for at least 15 minutes unrefrigerated or up to 5 days, refrigerated. Bake at 400 degrees on lightly oiled baking sheet for 1 hour. The tofu is now ready to be cubed for use in salads, stir fries or stews, sliced thin for use as a sandwich filling; or can be grilled as cutlets. Makes 4 servings or about 3 ounces each, 3 grams of fat per piece. | - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwestern Marinade Recipe By : August 1996 Vegetarian Times Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup nutritional yeast flakes 1/2 cup bottled mild salsa 2 tablespoons chili powder 1 tablespoon canola oil 1 teaspoon salt Mix all ingredients. Makes about 1 cup. | - - - - - - - - - - - - - - - - - - NOTES : 1 gram of fat per tablespoon. * Exported from MasterCook * Asian Marinade Recipe By : August 1996 Vegetarian Times Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup nutritional yeast flakes 1/4 cup soy sauce 1 tablespoon rice vinegar 1 tablespoon grated fresh ginger 2 teaspoons brown sugar 1 clove garlic -- crushed 1 teaspoon sesame oil 1 teaspoon five spice powder 1/2 teaspoon chili oil Mix all ingredients. Makes about 3/4 cup. - - - - - - - - - - - - - - - - - - NOTES : 0.4 grams of fat per tablespoon. | * Exported from MasterCook * Italian Tofu and Spinach Patties Recipe By : August 1996 Vegetarian Times Serving Size : 8 Preparation Time :0:00 Categories : Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound soft tofu -- crumbled 10 ounces frozen chopped spinach -- thaw & squeeze dry 1/4 cup parmesan cheese 1 cup smoked mozzarella cheese -- shredded 1/4 teaspoon nutmeg 2 cloves garlic -- mashed 1 teaspoon salt 1/4 teaspoon black pepper 2 cups dry breadcrumbs 3 tablespoons olive oil 2 cups marinara sauce -- jarred Mix together tofu, spinach, cheeses, nutmeg, garlic, salt and pepper in medium bowl. Divide into 8 equal patties. Dip each patty in bread crumbs. In medium fry pan, heat oil. Saute patties until golden on each side, about 3 minutes per side. Serve in pool of marinara sauce. Makes 8 servings | - - - - - - - - - - - - - - - - - - NOTES : 13 grams of fat per patty with 1/4 cup sauce. * Exported from MasterCook * Chipotle Split Pea Soup Recipe By : August 1996 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Soups/Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head garlic 1/2 teaspoon dried thyme 1 teaspoon dried rosemary 1 large onion -- quartered 2 cups split peas -- rinsed and sorted 8 cups water 3 canned chipotle chiles 1 cup white wine salt and pepper to taste Preheat oven to 350 degrees. Cut top third off garlic head. Sprinkle half the thyme and rosemary over garlic. Wrap in aluminum foil. Line baking sheet with lightly oiled tin foil; spread onion on sheet; sprinkle with remaining thyme and rosemary. Roast onion and garlic in oven until soft; onion about 20 minutes, garlic about 40 minutes. Remove garlic cloves from skins by squeezing head gently over small bowl. Set aside onion and garlic. Add split peas and water to large soup pot; bring to boil. Reduce heat; simmer briskly with lid ajar until tender, about 45 minutes. In blender or food processor, puree split peas in batches. Add roasted garlic, onion and chilies to last batch. Return mixture to soup pot, add wine. Simmer until heated through, about 5 minutes. Add salt and pepper. If desired, garnish with crumbled tortilla chips, lime juice, yogurt or chilled cilantro. Makes 6 cups or 6 servings of about 1 cup each. - - - - - - - - - - - - - - - - - - NOTES : 1 gram of fat per serving. | * Exported from MasterCook * Low Fat Ranch Dressing Recipe By : August 1996 Vegetarian Times Serving Size : 12 Preparation Time :0:00 Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups low fat buttermilk 10 1/2 ounces silken tofu 1 teaspoon salt 2 tablespoons lemon juice 1/8 teaspoon black pepper 2 tablespoons chives 1 tablespoon parsley In food processor or blender, puree buttermilk, tofu, salt and lemon juice. Add remaining ingredients; process until blended. Variations: Add garlic, or try substituting poppy seeds or toasted, crushed sesame seeds for the herbs. Makes about 3 cups, 0.2 grams of fat per serving. | - - - - - - - - - - - - - - - - - - RisaG Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.