Guest guest Posted June 26, 1999 Report Share Posted June 26, 1999 Buster has placed a total of 9 MasterCook recipes in this file: Antipasto Kebabs Caper And Garlic Dip Vegetable Salad With Curly Endive And Olives Tomato-Garlic Panzanella Salad Roasted Peppers Stuffed With Goat Cheese And Olives Foccacia Finger Sandwiches Eggplant Rolls Vegetarian Jambalaya Chocolate Rum Cake -------------------------- * Exported from MasterCook Buster * Antipasto Kebabs Recipe By : Vegetarian Times Website Serving Size : Preparation Time : Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- One 9-oz. package fresh cheese ravioli or -- tortellini 1 small red bell pepper -- seeded and cut into -- 40 cubes 20 small fresh mushrooms -- halved 20 large pitted black olives One 14-oz. can quartered artichoke hearts -- drained -- in water 20 large pimiento-stuffed green olives Twenty 8-inch wooden skewers One 16-oz. bottle fat-free Italian -- dressing Prepare ravioli or tortellini according to package directions. Rinse with cold water. Drain well. Thread ingredients on skewers as follows: bell pepper chunk, mushroom half, ravioli or tortellini, black olive, artichoke heart quarter, green olive, ravioli or tortellini, mushroom half and bell pepper chunk. (The pepper chunks act as anchors.) Arrange kebabs in a shallow dish. Pour dressing evenly over kebabs, turning to coat. Cover and chill at least 2 hours, turning kebabs occasionally. Makes 20 kebabs. Helpful Hints: If artichoke heart quarters are too big or there aren't enough of them, cut the larger ones in half lengthwise. For more color, use ravioli or tortellini made with tomato or herb pasta. If desired, combine ravioli and tortellini on kebabs. Per Kebab: 43 Cal.; 2g Prot.; 2g Fat; 6g Carb.; 5mg Chol.; 184mg Sod.; 2g Fiber. Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Caper And Garlic Dip Recipe By : Vegetarian Times Website Serving Size : 1 Preparation Time : Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces soft tofu -- drained 2 teaspoons minced fresh tarragon -- (or 1 tsp. dried -- tarragon) 2 teaspoons minced fresh chives or green onions 2 large cloves garlic -- minced 1 tablespoon capers -- drained 1 tablespoon stoned-ground prepared mustard 1 large bell-pepper -- (green or red) In a food processor or blender, puree tofu. Stir in tarragon, chives or onions, garlic, capers and mustard. Cut off top of pepper. Remove and discard seeds. Fill pepper with dip. Serve at room temperature as a dip or spread, with crackers or vegetables. Makes 1 1/4 cups. Helpful Hint: Capers are the flower buds of a Mediterranean shrub that are pickled and used as a condiment. Available in the condiment section of grocery stores and gourmet shops. Per 1/4-Cup: 40 Cal.; 3g Prot.; 2g Fat; 2g Carb.; 0 Chol.; 63mg Sod.; 0 Fiber. Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vegetable Salad With Curly Endive And Olives Recipe By : Vegetarian Times Website Serving Size : Preparation Time : Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fresh beets -- trimmed and finely -- chopped 2 potatoes -- cut into 4 to 8 -- pieces 2 carrots -- sliced 1/4 pound curly endive 6 small zucchini -- cut into 1 inch -- chunks 3/4 cup kalamata olives -- pitted and chopped 1/2 cup capers -- rinsed 2 tablespoons red wine vinegar 1/2 teaspoon salt or to taste 6 tablespoons extra-virgin olive oil Bring a large pot of water to a boil. Add beets, potatoes and carrots. Boil for 10 minutes; add endive. Continue to boil for 10 to 15 minutes; add zucchini. Reduce heat and simmer for another 10 to 15 minutes. Remove endive with slotted spoon and spread on large serving platter. Remove remaining vegetables and place on top of endive or chard. Scatter olives and capers over vegetables. In small bowl, whisk together vinegar and salt with a little warm water. While whisking, add oil in slow stream; mix until oil is well incorporated. Pour over salad and serve warm or cold. Makes 10 servings. Per 1-cup serving: 176 cal.; 3g prot.; 9g fat; 22g carb.; 0 chol.; 506mg sod.; 5g fiber. Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tomato-Garlic Panzanella Salad Recipe By : Vegetarian Times Website Serving Size : Preparation Time : Categories : Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CROUTONS*** 1/2 loaf French bread -- cut in 1-inch cubes -- (about 4 cups) 1/4 cup olive oil 1 tablespoon garlic salt ***SALAD*** 5 tomatoes -- diced 1 onion -- chopped fine 2 cups arugula or fresh basil -- torn in pieces 1/4 cup balsamic vinegar 1/3 cup olive oil 7 cloves garlic -- crushed 12 ounces jar roasted red peppers -- drained and diced 1 cup kalamata olives -- pitted and chopped 1/2 cup toasted pine nuts Salad greens as needed 8 ounces fresh goat cheese -- (optional) Croutons: Saute bread in oil until browned but still soft inside, about 5 minutes. Sprinkle with garlic salt. Set aside. Salad: In large bowl combine all ingredients except goat cheese; toss to mix well. Top with croutons and goat cheese if using. Makes 10 servings. Per 1-Cup Serving: 267 Cal.; 5g Prot.; 18g Fat; 23g Carb.; 0 Chol.; 818mg Sod.; 3g Fiber. Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Roasted Peppers Stuffed With Goat Cheese And Olives Recipe By : Vegetarian Times Website Serving Size : 12 Preparation Time : Categories : Peppers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 roasted red bell peppers -- skin removed 3/4 pound fresh goat cheese 12 pitted imported black olives -- sliced 4 green onions -- thinly sliced 1/2 tablespoon finely chopped fresh rosemary 1 1/2 cups yellow cornmeal for dredging 1/2 cup vegetable oil Make one lengthwise slit down each roasted pepper and remove seeds. In medium bowl, mash cheese to soften. Add olives, green onions and rosemary. Divide into 6 portions and shape each portion into a cylinder. Place one cheese cylinder into each pepper. Wrap the pepper around the cheese, overlapping the edge. Roll stuffed peppers in cornmeal to coat well. Transfer pepper to a baking dish dusted with cornmeal. Cover and refrigerate until ready to bake. Preheat oven to 400 degrees. Lightly coat shallow roasting pan with oil. Arrange peppers in pan and bake until heated through and cornmeal coating is crisp, 5 to 10 minutes. Arrange stuffed peppers on serving platter and cut each into 4 slices. Makes 12 servings. Per 2-Slice Serving: 182 Cal.; 8g Prot.; 9g Fat; 18g Carb.; 25mg Chol.; 205mg Sod.; 2g Fiber. Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Foccacia Finger Sandwiches Recipe By : Vegetarian Times Website Serving Size : 16 Preparation Time : Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 red or yellow bell peppers -- (or one of each) 3 tablespoons extra virgin olive oil 1 1/2 tablespoons balsamic vinegar 1 small clove garlic -- minced 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 ounces goat cheese -- crumbled 1 1/2 tablespoons chopped fresh basil or 1 tsp. dried 1 round -- (8 to 10 inches) -- foccacia bread or -- onion foccacia -- bread 1 cup packed -- shredded romaine -- lettuce Preheat broiler. Quarter bell peppers lengthwise; discard stems and seeds. Flatten with palm of hand. Place skin side up on foil-lined baking sheet. Broil 3 to 4 inches from heat until skin is evenly blackened, 8 to 12 minutes. Wrap peppers in foil from pan; let stand 15 minutes. Meanwhile, in small bowl, mix oil, vinegar, garlic, salt and pepper. Peel off and discard skin from peppers. Cut into uniform pieces; arrange in shallow dish. Pour dressing over peppers. Cover; chill at least 2 hours or up to 24 hours. In small bowl, combine goat cheese and basil; mix well. Drain peppers; add marinade from peppers to cheese mixture; mix well. Using a long serrated knife, split bread in half horizontally. Spread cheese mixture over cut sides of bread. Arrange romaine lettuce and marinated peppers over bottom half of bread; close sandwich with top of bread. Cut into wedges to serve. Makes 16 wedges. Per Wedge: 66 Cal.; 3g Prot.; 3g Fat; 8g Carb.; 3mg Chol.; 109mg Sod.; 1g Fiber. Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - NOTES : Foccacia bread may be found in Italian markets, specialty bread stores and many supermarkets. If it is not available, substitute a French bread baguette and cut the filled baguette crosswise into 1 1/2-inch slices. * Exported from MasterCook Buster * Eggplant Rolls Recipe By : Vegetarian Times Website Serving Size : 4 Preparation Time : Categories : Eggplant Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 1 1/2 cups part-skim ricotta cheese 1 cup loosely packed fresh basil leaves 1 cup loosely packed fresh parsley 1/2 cup loosely packed fresh spinach leaves 1 tablespoon toasted pine nuts 1 tablespoon grated Parmesan cheese 2 cloves garlic -- minced Freshly ground black pepper 1 eggplant -- cut lengthwise into -- 1/4-inch-thick -- slices 2 cups marinara or tomato sauce 1/2 cup shredded low-fat mozzarella Filling: In food processor, puree all filling ingredients. Transfer to bowl and refrigerate until ready to use. If desired, salt eggplant slices and let sit 30 minutes. Rinse, drain and blot dry. Lightly spray nonstick baking sheet with cooking spray; arrange eggplant slices in a single layer on sheet. Broil eggplant 2 to 3 inches from heat until softened, 3 to 5 minutes. Preheat oven to 375 degrees. Spread about 1/2 cup marinara sauce on 9 x- 12-inch baking dish. Place 1 to 2 tablespoons ricotta filling in center of each eggplant slice; roll. Arrange rolls in baking dish, seam-side down. Top rolls with remaining sauce; sprinkle with mozzarella. Bake until eggplant is tender and heated through, 25 to 30 minutes. Makes 4 servings. Variation: Add 1 oz. reconstituted sun-dried tomatoes to filling. Note: Depending on size of eggplant used, there may be extra filling. Use it as a sandwich spread, toss it with hot pasta, or thin it with a little water left from boiling pasta for dipping. Per Serving: 308 Cal.; 19g Prot.; 16g Fat; 27g Carb.; 37mg Chol.; 1,024mg Sod.; 4g Fiber. Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - NOTES : Extra ricotta filling from this easy recipe makes a great sandwich spread and pasta sauce. * Exported from MasterCook Buster * Vegetarian Jambalaya Recipe By : Vegetarian Times Website Serving Size : 6 Preparation Time : Categories : Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons safflower oil 1 cup chopped onion 1/2 cup chopped celery 1 clove garlic -- minced 1 medium green bell pepper -- chopped 28 ounces can peeled tomatoes -- chopped 2 tablespoons tomato paste 1 teaspoon fil, powder -- (see Note) 3/4 teaspoon salt 1 tablespoon chopped fresh parsley 1 teaspoon hot pepper sauce 4 ounces tempeh 4 ounces prepared seitan -- cut into 1-inch -- pieces 4 ounces soy sausage links -- cut into 1-inch -- pieces In large pot, heat 1/2 tablespoon oil over medium heat. Add onion, celery, garlic and bell pepper. Cook, stirring often, 5 minutes. Add tomatoes, tomato paste, fil, powder, salt, parsley and hot pepper sauce. Stir, cover and simmer 20 minutes. If sauce becomes too thick, add 1/2 cup water. Meanwhile, poach tempeh in small amount of water for 10 minutes. (Or steam tempeh in metal steamer.) Drain and cut into 1/2-inch cubes. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add seitan, soy sausage and tempeh and cook, stirring, until lightly browned. Stir meat alternatives into sauce and cook 5 minutes. Serve over rice. Makes 6 servings. Note: Fil, powder is a seasoning made from the dried leaves of the sassafras tree. It has a woodsy flavor, reminiscent of root beer and is used mostly in Creole and Cajun cooking. Per Serving: 175 Cal.; 14g Prot.; 5g Fat; 15g Carb.; 0 Chol.; 723mg Sod.; 5g Fiber. Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - NOTES : This recipe is adapted from Robin Robertson's 366 Healthful Ways to Cook Tofu and Other Meat Alternatives (Plume/Penguin, 1996). Double or triple this recipe if you're expecting a crowd. * Exported from MasterCook Buster * Chocolate Rum Cake Recipe By : Vegetarian Times Website Serving Size : Preparation Time : Categories : Desserts Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients 1 cup pureed firm silken tofu -- regular or low-fat 1 cup maple syrup or honey 3/4 cup brewed espresso or strong coffee 2 tablespoons rum 1 teaspoon vanilla 1/4 cup ice water 1 1/4 cups whole wheat pastry flour 1 cup cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon cinnamon Chocolate curls for garnish -- (optional) ***RUM SYRUP*** 1/4 cup maple syrup -- honey or barley -- malt syrup 1/4 cup brewed strong coffee or espresso 3 tablespoons rum -- preferably dark ***CHOCOLATE RUM FROSTING*** 10 1/2 ounces extra-firm silken tofu 1 teaspoon vanilla 2 tablespoons rum -- preferable dark 6 ounces semisweet chocolate -- melted Preheat oven to 350 degrees. Oil and flour two 8-inch cake pans. In large mixing bowl, whisk together tofu, syrup or honey, coffee, rum, vanilla and water until smooth. In separate bowl, sift together remaining dry ingredients. Add to wet ingredients and mix until smooth. Divide batter into cake pans. Bake until cakes are springy to the touch, about 15 minutes. Cool in pans 10 minutes. Remove from pans; cool on wire racks. Syrup: Heat all ingredients together in a small sauce pan. Brush mixture on top of cake layers with pastry brush. Frosting: In blender or food processor, combine all ingredients; process until smooth. Place 1 cake layer on plate. Spread with 1/2 the frosting. Top with second layer. Spread top and sides with rest of frosting. Makes 12 servings. Per Serving: 262 Cal.; 6g Prot.; 5g Fat; 45g Carb.; 0 Chol.; 185mg Sod.; 4g Fiber Converted by MC_Buster. KES_25 Jun 99 - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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