3 Lowfat recipes from Sundays at Moosewwod

[Guest guest]

Finally some lowfat recipes from Sundays at Moosewood. Albeit, the

Black Beans And Rice Salad peaks the 30%CFF mark if you garnish with

the walnuts.

 

 

Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)

Black Beans And Rice Salad

Rice and Endive Soup

 

Ellen C

 

* Exported from MasterCook Mac *

 

Thai Fresh Cucumber Salad (Taeng Kwa Brio Wan)

 

Recipe By : Sundays at Moosewood Restaurant Cookbook

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Salads

Asian

 

Amount Measure Ingredient -- Preparation Method

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

3 medium Cucumbers -- *

-- sliced as thinly as possible

Salt

1/2 tsp Dried hot pepper flakes

1 tablespoon Sugar -- dissolved in:

1/4 cup Hot water

4 tablespoons White vinegar

2 tablespoons Minced red onion -- optional

- OR 1 tbsp Minced scallions

 

* Peel the cucumbers only if they are waxed and even then leave on a

few strips.

 

In a bowl, generously salt the sliced cucumbers. Allow to sit for at

least 30 minutes, stirring occasionally.

 

Combine the other ingredients.

 

Squeeze out as much of the cucumber juice as you can, by wringing a

handful at a time in a double layer of cheesecloth or a dish towel.

Twist until you can extract no more juice.

 

Combine the squeezed cucumbers and the sauce in a serving bowl and

refrigerate until ready to serve.

 

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

 

 

Per serving: 55 Calories; less than one gram Fat (6% calories from

fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol; 10mg Sodium

Food Exchanges: 2 Vegetable

 

 

Nutr. Assoc. : 0 0 0 4714 0 0 0 0 0

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* Exported from MasterCook Mac *

 

Black Beans And Rice Salad

 

Recipe By : Moosewood Restaurant Cooks at Home, page 121

Serving Size : 4 Preparation Time :0:25

Categories : Vegan Rice

Legumes Salads

 

Amount Measure Ingredient -- Preparation Method

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

-SALAD;

2 cups cooked black beans -- drained

3 cups cooked brown rice

2 celery stalks -- finely chopped

1/4 cup spanish olives -- sliced

-DRESSING:

1 teaspoon ground coriander

2 teaspoons ground cumin

1/2 cup chopped scallions

2 tablespoons chopped fresh cilantro -- or less to taste

1/2 cup orange juice

1 1/2 tablespoons cider vinegar

3 tablespoons olive oil

2 teaspoons grated orange peel -- fresh

2 tablespoons chopped fresh parsley

1/2 teaspoon cinnamon

salt and ground black pepper -- to taste

-GARNISH:

- 1/2 cup chopped walnuts -- toasted

fresh cilantro

OR parsley leaves

 

In a mixing bowl, combine the drained beans with the rice, celery,

and Spanish olives. In a small bowl, whisk together all of the

dressing ingredients. Pour the dressing over the beans and rice

mixture, and stir thoroughly.

 

Top with the roasted walnuts and the cilantro or parsley.

 

 

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

 

 

Per serving: 407 Calories; 13g Fat (29% calories from fat); 12g

Protein; 62g Carbohydrate; 0mg Cholesterol; 105mg Sodium

Food Exchanges: 3 1/2 Starch/Bread; 1/2 Lean Meat; 1/2 Vegetable; 1/2

Fruit; 2 1/2 Fat

 

NOTES : This beautiful dish, flavorful and substantial enough to

stand on its own, is a good potluck or picnic salad.

 

 

Nutr. Assoc. : 0 0 0 0 4281 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

_____

 

* Exported from MasterCook Mac *

 

Rice and Endive Soup

 

Recipe By : Sundays at Moosewood Restaurant Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Vegan Rice

Italian Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

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

1 cup Uncooked rice

1 1/2 cups onions -- chopped

2 stalks Celery -- sliced

2 small Carrots -- peeled & cut into

-- half moons

3 tablespoons Olive oil

3 cups Vegetable stock

10 Ripe plum tomatoes -- chopped

-- or 28 oz can whole plum tomatoes -- crushed

1 head Curly endive -- chopped

1/2 cup Fresh parsley -- chopped

1 1/2 tablespoons Fresh basil -- chopped

Salt & pepper

 

Cook the rice.

 

Meanwhile, saute the onions, celery & carrots in the olive oil till

tender. Add the stock & tomatoes & endive. Simer for about 15

minutes. Stir in the cooked rice. Add parsley & basil. Season with

salt & pepper

to taste.

 

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

 

 

Per serving: 257 Calories; 7g Fat (25% calories from fat); 7g

Protein; 43g Carbohydrate; 1mg Cholesterol; 667mg Sodium

Food Exchanges: 2 Starch/Bread; 3 Vegetable; 1 1/2 Fat

 

 

Nutr. Assoc. : 1262 0 0 0 0 0 0 4527 0 0 0 0 0

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