Guest guest Posted April 16, 1999 Report Share Posted April 16, 1999 Here are the recipes from March 1997 Vegetarian Times: * Exported from MasterCook * Sweet-and-Spicy Vegetable Pasta Recipe By : March 1997 Vegetarian Times Serving Size : 4 Preparation Time :0:00 Categories : Pasta Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 oz fettuccine or spaghetti 1/4 cup dry white wine or apple juice 1 cup onion -- chopped 4 cloves garlic (or more) -- minced 1 lg red bell pepper -- coarsely chopped 1 cup carrots -- grated 1 1/2 cups broccoli florets 1 tbsp fresh chives -- minced 1/2 cup plain nonfat yogurt 2 tbsp Parmesan cheese -- grated 1/3 cup part-skim ricotta cheese 1/2 cup nonfat sour cream 1/3 cup stoneground mustard 1 tsp honey salt and freshly ground black pepper -- to taste Cook pasta in boiling, salted water until al dente. Drain well. While pasta is cooking, lightly oil large nonstick skillet and set over medium-high heat. When skillet is hot, add wine or juice, onion and garlic. Cook, stirring, until soft, about 5 minutes. Add bell peppers, carrots, broccoli, and chives. Cook, stirring, until just tender, about 5 minutes. While vegetables are cooking, combine yogurt, cheeses, sour cream, mustard and honey in small bowl. Season with salt an dpepper. Toss with vegetables and pasta. Serve immediately. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info: Per 1-1/4 cup serving: 417 calories, 17g protein, 5g total fat, 71g carbo, 6mg chol, 39mg sodium, 6g fiber. LACTO * Exported from MasterCook * Southwestern Lasagna Recipe By : March 1997 Vegetarian Times Serving Size : 10 Preparation Time :0:00 Categories : Baked Entrees Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 uncooked lasagna noodles 1 15 oz can fat-free vegetarian refried beans -- about 2 cups 1 15 oz can corn -- drained 3 cups mild or spicy red or green salsa 4 oz mild canned chiles -- roasted & diced 3 cups jalapeno jack cheese -- grated 1 cup vegetable broth Preheat oven to 350°F. Lightly oil a 9x14x2 inch deep baking dish. Using small spatula, spread four uncooked lasagna noodles with one-third of the refried beans. Lay noodles lengthwise, side by side, ends even, in center of baking dish. Sprinkle with one-half of the corn. Spread with one-fourth of the salsa. Sprinkle with one-fourth of the cheese. Repeat for second layer, except sprinkle beans with green chiles instead of corn kernels. Repeat for third layer, sprinkling beans with remaining corn. Top with last four noodles, remaining salsa spread completely to edges of noodles and remaining cheese. Carefully pour in vegetable broth at both ends. Lightly oil 16 " length of aluminum foil. Attach foil, oiled side down, to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal. Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard. Using bulb baster or spoon, baste top of lasagna with sauce from both ends. Bake for an additional 20-30 minutes. Remove from oven. Let rest 15 minutes. Slice into 10 equal slices usingn sharp, serrated knife and cutting twice to ensure easy-to-serve pieces. Makes 10 servings. Variation: Replace dairy cheese with jalapeno-style soy cheese. For milder lasagna, substitute mozzarella for half the jalapeno cheese. For bonafide chili-heads, substitute one-half can diced chipotles in adobo sauce, drained, for diced mild green chiles. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info: Per serving, 341 calories, 23g protein, 12g total fat (8g sat fat), 49g carbo, 36mg chol, 1,211mg sodium, 10g fiber. LACTO. * Exported from MasterCook * Eggplant-Potato-Garlic Lasagna Recipe By : March 1997 Vegetarian Times Serving Size : 10 Preparation Time :0:00 Categories : Baked Entrees Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lg eggplant or 2 medium eggplants -- sliced in 1/2 " round 2 lb russet potatoes (about 7 medium) 6 cloves garlic 2 lg green bell peppers -- seeded,cored,diced reserved potato cooking water -- as needed 1/2 tsp salt 1/2 tsp freshly ground black pepper 2 tbsp extra-virgin olive oil 4 cups homemade marinara sauce -- or bottled 16 uncooked lasagna noodles 3 cups part-skim, low moisture mozzarella cheese -- grated Preheat oven to 350°F. Line large baking pan with waxed paper. Place one layer of eggplant rounds on waxed paper. Top with second sheet of waxed paper. Repeat with eggplant rounds and waxed paper. Cover last layer with waxed paper. Cover baking sheet with aluminum foil. Crimp to seal. Bake for 45 minutes. Remove from oven; let cool for 10 minutes. While eggplant is baking, peel potatoes, cut into eighths, place in saucepan, with garlic in lightly salted water just to cover. On high heat, bring to a boil. Reduce heat to medium and cook uncovered for 20 minutes. Drain in colander over bowl to save cooking water. While potatoes are cooking, saute bell peppers in lightly oiled nonstick skillet, until soft and lightly browned. Cover; set aside. Place potatoes and garlic in mixing bowl; mash well. With rotary beater, beat while addign 1/2 to 3/4 cup reserved cooking water until desired consistency is reached. While still beating, add salt, pepper and oil. Cover; keep warm. Lightly oil 9x14 " baking dish. Cover bottom lightly with sauce, tilting dish to spread sauce. Spread four lasagna noodles with 1 cup mashed potato-garlic mixture. Lay side by side lengthwise, ends even, in center of baking pan. Top with 1 layer of eggplant. Top eggplant with one-fourth of the sauce.Top sauce with one-fourth of the cheese. Make second layer, adding green bell pepper after eggplant, then sauce and cheese. Make third layer of potato, eggplant, sauce and cheese. Top with noodles. Spread noodles with remaining cup of mashed potato-garlic mixture. Spread remaining sauce completely to edge of noodles. Top with remaining cheese. Lightly oil 16 inch of aluminum foil. Attach foil, oiled side down, to ends of pan, tenting foil above lasagna surface. Crimp foil around all edges of pan to seal. Bake covered for 45 minutes. Using tongs, remove aluminum foil and discard. Using bulb baster or spoon, baste top of lasagna with sauce from both ends. Bake for an add'l 20-30 minutes. Remove from oven. Let rest 15 minutes. Slice into 10 equal pieces using sharp serrated knife and cutting twice to ensure easy-to-serve pieces. Makes 10 servings. Variations: Substitute mozzarella-style soy cheese for dairy mozzarella to make a vegan lasagna. Substitute drained diced, roasted canned red peppers for sauteed green bell peppers. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info: Per serving, 417 calories, 20g protein, 13g total fat (5g sat fat), 67g carbo, 20mg chol, 918mg sodium, 10g fiber. LACTO. * Exported from MasterCook * Chocolate-Banana Pudding Recipe By : March 1997 Vegetarian Times Serving Size : 6 Preparation Time :0:00 Categories : Desserts Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups mashed ripe bananas 4 oz reduced-fat firm silken tofu -- japanese-style 2 tsp vanilla extract 1 tbsp unsweetened cocoa powder 1/2 tsp ground nutmeg 1/4 cup maple syrup Place all ingredients in blender; puree until smooth. Spoon into custard cups or dessert glasses. Chill 1 hour. - - - - - - - - - - - - - - - - - - NOTES : Nutritional info: Per 1/2 cup serving, 131 calories, 3g protein, 1g total fat, 29g carbo, 0 chol, 11mg sodium, 1g fiber. 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