More from March 1997 Vegetarian Times

[Guest guest]

Here are the rest of the recipes that I typed from March 1997 Vegetarian

Times:

 

* Exported from MasterCook *

 

My Favorite Wrap

 

Recipe By : March 1997 Vegetarian Times

Serving Size : 2 Preparation Time :0:00

Categories : Sandwiches Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 10 inch tortillas

4 leaves romaine lettuce

1/2 ripe avocado -- peeled/pitted/sliced

3 scallions -- slivered lengthwise

1 cup mung or adzuki bean sprouts

1/2 cup carrot -- grated

1/2 cup zucchini -- grated

1/2 cup raw sweet potato -- grated

6 leaves fresh basil -- OR

fresh tarragon -- equivalent

juice of 1 lime

1 clove garlic -- minced

salt and freshly ground black pepper -- to taste

cayenne pepper -- to taste

 

Place tortillas on work surface. Cover center of each with romaine.

Divide avocado half between each tortilla, then scallions and sprouts.

Distribute carrot, zucchini and sweet potato on each tortilla. Sprinkle

each tortilla with basil or tarragon, lime juice, garlic, salt, pepper

and cayenne.

 

Carefully and tightly roll one end of the tortilla to the center,

tucking sides in as you roll. Continue rolling tightly. Cut in half;

wrap tightly in plastic wrap or aluminum foil. Makes 2 sandwiches.

 

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NOTES : Nutritional info: Per sandwich, 314 calories, 8g protein, 10g

total fat, 50g carbo, 0 chol, 199mg sodium, 8g fiber. VEGAN

 

 

* Exported from MasterCook *

 

Green Tea & Mushroom Broth with Miso

 

Recipe By : March 1997 Vegetarian Times

Serving Size : 2 Preparation Time :0:00

Categories : Soups & Stews Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 green tea bag

3 cups boiling water or vegetable stock

1 tsp olive oil

1/2 tsp sesame oil

1/4 cup onion -- finely diced

1/2 lb white mushrooms -- thinly sliced

1/4 cup carrot -- shredded

1 2 inch pc lemongrass -- or lemon zest

1 lg clove garlic -- minced

1 tbsp miso -- wrapped in plastic

salt and pepper -- to taste

 

Steep tea in water or stock until brewed, about 4 minutes. Remove tea

bag.

 

Heat 1 qt heavy saucepan until warm over medium heat. Add olive and

sesame oils. Immediately add onion, mushrooms, carrot, lemongrass or

lemon zest, and garlic. Cook 4-5 minutes. Add tea; simmer gently 5

minutes. Pour into thermos.

 

When ready to eat, unwrap miso and drop in thermos. Cover and shake

lightly. Makes 1 large serving or two 1 cup servings.

 

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NOTES : Per 1 cup serving, 179 calories, 7g protein, 8g total fat, 22g

carbo, 0 chol, 646mg sodium, 5g fiber. VEGAN

 

 

* Exported from MasterCook *

 

Dainty Pasta

 

Recipe By : March 1997 Vegetarian Times

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup tiny pasta (such as orzo)

1 tbsp olive oil

1/2 cup onion -- chopped

2 cloves garlic -- minced

1/2 cup oil-packed sun-dried tomatoes -- rinsed/finely

chop

1/3 cup fresh basil

1/3 cup romano cheese -- grated

1/4 cup pine nuts -- lightly toasted

10 drops red pepper sauce

1 cup fresh goat's milk

1/4 cup goat cheese -- crumbled

 

Cook pasta in salted water to al dente stage. Drain, but do not rinse.

Set aside.

 

In large skillet, heat oil and saute onion over medium heat until

translucent. Add garlic, sun-dried tomatoes, basil, romano cheese, pine

nuts, red pepper sauce and goat's milk. Simmer until slightly reduced,

about 5 minutes. Stir in cooked pasta and heat through. Serve topped

with crumbled goat cheese, if desired.

 

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NOTES : Per serving, 304 calories, 13g protein, 14g total fat (5g sat

fat), 34g carbo, 15mg chol, 286mg sodium, 3g fiber. LACTO

 

 

* Exported from MasterCook *

 

Perfect Mashed Potatoes (non-dairy)

 

Recipe By : March 1997 Vegetarian Times

Serving Size : 8 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 lb russet potatoes -- about 6 medium

1 qt water

1 tsp salt

1 cup oat milk

1 tbsp canola oil -- or extra-virgin o.o.

1/2 tsp white pepper -- pref. fresh ground

salt -- to taste

 

Peel potatoes, removing all eyes and blemishes. Halve potatoes

lengthwise. Cut each half into 8 similar size pieces.

 

Place potatoes in 3-1/2 to 4 qt pan. Cover with 1 qt water. Add 1 tsp

salt. Cover pan. Over high heat bring water to boil, about 10 minutes.

Reduce heat to medium. Cook covered until potatoes are tender, about

10-12 minutes.

 

Meanwhile, in a small saucepan over low heat, bring oat milk to simmer.

Do not boil.

 

Drain cooked potatoes. Return to pan and mash very well with

old-fashioned potato masher.

 

Scrape potatoes with spatula into mixer bowl or separate bowl. With whip

attachment on medium speed or with hand mixer, begin to whip potatoes

while slowly adding hot oat milk. Scrape bowl to incorporate all

potatoes. Add oil and pepper. Whip to mix. Taste for salt, adding more

if necessary.

 

Serve immediately or keep warm for up to 1 hour by putting bowl,

covered, in hot water bath. Makes 6-8 servings.

 

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NOTES : Per serving, 164 calories, 3g protein, 3g total fat, 33g carbo,

0 chol, 410 mg sodium, 1g fiber. VEGAN

 

RisaG