Vegetarian Dinner in Minutes

[Guest guest]

This meal contains 461 calories per serving, with 27 percent of calories

from fat.

 

Jambalaya

Romaine And Orange Salad

 

* Exported from MasterCook *

 

Jambalaya

 

Recipe By : Vegetarian Dinner in Minutes, by Linda Gassenheimer, p. 127

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons canola oil

1/4 medium yellow onion -- sliced(1/2 cup)

1/3 cup all-purpose flour

4 medium clove garlic -- crushed

16 ounces frozen cut okra -- (4 cups)

4 medium celery stalks -- sliced(2 cups)

2 medium red bell peppers -- diced(2 cups)

1 cup uncooked long-grain white rice

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

OR 1 teaspoon fresh thyme

3 cups vegetable broth

2 ripe medium tomatoes -- diced (2 cups)

2 tablespoons red wine vinegar

salt -- to taste

Hot pepper sauce -- for serving

 

Heat oil in large nonstick frying pan on medium-low heat. Add onions and

saute 30 seconds. Lower heat and stir in flour. Continue to saute 10

minutes, letting flour turn a light tan color (do not let it turn black).

Add garlic, okra, celery, and red bell peppers and saute 5 minutes, until

vegetables are wilted. Stir in rice, cayenne pepper, black pepper, and

thyme. Add broth and stir welI. Cover and simmer 15 minutes. Fold in

tomatoes and vinegar, and add salt to taste. Spoon onto plates, serve, and

pass the hot pepper sauce.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Romaine And Orange Salad

 

Recipe By : Vegetarian Dinner in Minutes, by Linda Gassenheimer, p. 129

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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

8 ounces prewashed lettuce -- drained and diced

OR 1/2 small head romaine lettuce

1 medium orange

***DRESSING***

2 tablespoons vegetable broth

2 tablespoons fresh orange juice

2 tablespoons Dijon mustard

2 teaspoons canola oil

Salt and freshly ground black pepper -- to taste

 

Wash romaine lettuce and tear into bite- sized pieces. Over a small bowl,

remove orange peel and cut into segments, reserving as much juice as

possible. Cut segments in half and set aside. Whisk broth, 2 tablespoons

of the orange juice, and the mustard together in a salad bowl. Whisk in

oil. Add salt and pepper to taste. Add lettuce and orange segments and toss.

 

Converted by MC_Buster.

 

 

 

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