McDougall

[Guest guest]

Here are two sauces to serve over potatoes or another base to make a main

meal.

 

Hearty Vegetable Sauce

Mixed Mushroom Sauce

 

* Exported from MasterCook *

 

Hearty Vegetable Sauce

 

Recipe By : McDougall Program for Women, page 317

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mcdougall Program For Women

Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1/2 cup water

1 onion -- chopped

1 red or green bell pepper -- chopped

1/2 pound fresh mushrooms -- sliced

8 ounces packaged seasoned seitan

cut into bite-sized pieces

1 cup frozen peas

5 cups vegetable broth

1/3 cup soy sauce

4 ounces jarred diced pimientos

1 tablespoon chopped fresh basil

freshly ground black pepper -- several twists

5 tablespoons cornstarch mixed in

1/2 cup cold water

 

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Servings: 6 to 8

 

Place the water in a pot with the onion, bell pepper, and mush- rooms.

Cook, stirring occasionally, for 5 minutes. Add the seitan and peas. Cook

for another 5 minutes. Add the remaining ingredients ex- cept the

cornstarch mixture. Bring to a boil, reduce the heat, and simmer for 5

minutes. Add the cornstarch mixture and cook, stirring constantly, until

the sauce thickens.

 

Serve over whole wheat toast, potatoes, or whole grains.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Mixed Mushroom Sauce

 

Recipe By : McDougall Program for Women, page 314

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mcdougall Program For Women

Sauces And Marinades Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 ounce dried porcini mushrooms

1 cup hot water

2 cups sliced leeks

4 3/4 cups vegetable broth

4 cups mixed sliced fresh mushrooms

(white button or shiitake or cremini or

oyster or chanterelle)

1/4 cup dry white wine

1/4 cup minced fresh parsley

2 tablespoons minced fresh dill

freshly ground black pepper -- several twists

3 tablespoons cornstarch mixed in

1/4 cup cold water

1/2 cup fat-free soy milk

 

Preparation Time: 30 minutes

Cooking Time: 20 minutes

Servings: 6

 

Place the porcini mushrooms and hot water in a small bowl. Set aside for

30 minutes. Drain, reserving the soaking liquid. Slice the mushrooms and

set aside.

 

Place the leeks in a large nonstick frying pan with 3/4 cup of the broth.

Cook, stirring occasionally, for 5 minutes. Add the remaining broth, all

the mushrooms, the wine, reserved mushroom broth, parsley, dill, and black

pepper Bring to a boil, reduce the heat, and cook for 15 minutes, stirring

occasionally. Add the cornstarch mixture and cook and stir until

thickened. Stir in the soy milk and serve at once over pasta or potatoes.

 

 

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