Guest guest Posted October 15, 1999 Report Posted October 15, 1999 Both of these look like good choices for dinner tonight. Tuscan Pasta Primavera Lo Mein And Vegetable Stir-Fry With Tempeh * Exported from MasterCook * Lo Mein And Vegetable Stir-Fry With Tempeh Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 108 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces lo mein noodles -- (wide) 1 tablespoon peanut oil 1 red bell pepper seeded and cut into thin strips 4 ounces button mushrooms -- sliced 2 ounces shiitake mushrooms -- sliced 2 cloves garlic -- minced 10 broccoli florets -- up to 12 4 ounces tempeh -- diced 1/2 cup vegetable broth 1/4 cup low-sodium soy sauce 1 tablespoon doe vinegar 1 tablespoon sesame oil 1 teaspoon chili-garlic paste -- up to 2 1 tablespoon peanut butter For this ultra-satisfying stir-fry, soft ribbonlike lo mein noodles are juxtaposed with chewy tempeh, crunchy broccoli, and woodsy mushrooms. A smidgen of peanut butter thickens the sauce while adding a hint of nuttiness. In a large saucepan, bring 3 quarts of water to a boil over medium- high heat. Place the noodles in the boiling water, stir, and return to a boil. Cook until al dente, 4 to 5 minutes, stirring occasionally. Drain the noodles in a colander. Meanwhile, in a large skillet or wok heat the oil over medium- high heat. Add the bell pepper, mushrooms, and garlic and cook, stirring, for about 5 minutes. Stir in the broccoli and tempeh and stir-fry for 3 to 4 minutes more. Stir in the vegetable broth, soy sauce, vinegar, sesame oil, and chili-garlic paste (if desired) and bring to a simmer. Cook, stirring, about 4 minutes. Reduce the heat to low and blend in the peanut butter. Fold in the lo mein noodles. Transfer the noodles mixture to warm serving plates and serve at once. Makes 4 servings Per serving: 186 calories; 8g protein; 7g fat; 22g carbohydrates; 0 cholesterol; 412mg sodium; 3g fiber - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Pasta Primavera Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 119 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces medium pasta or garlic-flavored pasta such as bow ties or penne or mostaccioli 2 tablespoons olive oil 4 cloves garlic -- minced 16 ounces packaged frozen mixed vegetables (such as broccoli or green beans and pearl onions and red bell peppers) -- thawed 14 1/2 ounces canned seasoned diced tomatoes -- undrained 1 tablespoon chopped fresh rosemary OR 1 teaspoon dried rosemary -- crushed 16 ounces canned cannellini beans -- rinsed and drained 1 tablespoon balsamic vinegar Freshly ground black pepper In a large saucepan, bring 3 quarts of water to a boil over medium-high heat. Place the pasta in the boiling water, stir, and return to a boil. Cook until al dente, 8 to 10 minutes, stirring occasionally. Meanwhile, heat the oil in a large deep skillet over medium heat. Add the garlic, and cook. stirring, 2 minutes. Add the thawed vegetables, tomatoes, and rosemary, and bring to a simmer. Reduce the heat to low and simmer, uncovered, 5 minutes. Stir in the beans, and heat through. Drain the pasta in a colander, and add it to the bean mixture. Add the vinegar; toss well and heat through. Serve with pepper. Makes 4 servings Per serving: 363 calories; 14g protein; 10g fat; 63g carbohydrates; 0 cholesterol; 955mg sodium; 14g fiber - - - - - - - - - - - - - - - - - - Quote
Guest guest Posted October 16, 1999 Report Posted October 16, 1999 At 12:12 PM 10/15/99 -0400, you wrote: >Kathleen, > >I am assuming that any vinergar will do in this recipe but what is Doe >vinegar? It is a scanner misread for rice vinegar which I didn't catch. Kathleen * Exported from MasterCook * Lo Mein And Vegetable Stir-Fry With Tempeh--Corrected Recipe By : Vegetarian Times Low-Fat & Fast Pasta, page 108 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces lo mein noodles -- (wide) 1 tablespoon peanut oil 1 red bell pepper seeded and cut into thin strips 4 ounces button mushrooms -- sliced 2 ounces shiitake mushrooms -- sliced 2 cloves garlic -- minced 10 broccoli florets -- up to 12 4 ounces tempeh -- diced 1/2 cup vegetable broth 1/4 cup low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon sesame oil 1 teaspoon chili-garlic paste -- up to 2 1 tablespoon peanut butter For this ultra-satisfying stir-fry, soft ribbonlike lo mein noodles are juxtaposed with chewy tempeh, crunchy broccoli, and woodsy mushrooms. A smidgen of peanut butter thickens the sauce while adding a hint of nuttiness. In a large saucepan, bring 3 quarts of water to a boil over medium- high heat. Place the noodles in the boiling water, stir, and return to a boil. Cook until al dente, 4 to 5 minutes, stirring occasionally. Drain the noodles in a colander. Meanwhile, in a large skillet or wok heat the oil over medium- high heat. Add the bell pepper, mushrooms, and garlic and cook, stirring, for about 5 minutes. Stir in the broccoli and tempeh and stir-fry for 3 to 4 minutes more. Stir in the vegetable broth, soy sauce, vinegar, sesame oil, and chili-garlic paste (if desired) and bring to a simmer. Cook, stirring, about 4 minutes. Reduce the heat to low and blend in the peanut butter. Fold in the lo mein noodles. Transfer the noodles mixture to warm serving plates and serve at once. Makes 4 servings Per serving: 186 calories; 8g protein; 7g fat; 22g carbohydrates; 0 cholesterol; 412mg sodium; 3g fiber - - - - - - - - - - - - - - - - - - Quote
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