Veg Times Cooks Mediterranean Recipes

[Guest guest]

Karin: At long last, I was finally able to get these recipes typed up for you.

I'm posting them on the list too in case anyone else might want them:

 

Mediterranean Tomato Sauce

Tofu " Ricotta " Filling

 

 

* Exported from MasterCook *

 

Mediterranean Tomato Sauce

 

Recipe By :Vegetarian Times Cooks Mediterranean

Serving Size : 6 Preparation Time :0:00

Categories : Veg Times Cooks Mediterranean

 

Amount Measure Ingredient -- Preparation Method

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

1/4 cup olive oil

1 small onion -- minced

2 cloves garlic -- minced

1 28 oz can Italian plum tomatoes

salt & freshly ground pepper to taste

1 pinch crushed red pepper flakes -- (optional)

12 whole basil leaves -- shredded

OR 1 tablespoon minced fresh parsley

 

In a large skillet, heat the olive oil over medium-high heat. Add the onion and

cook, stirring, for 2 minutes, until softened slightly. Add the garlic and

cook, stirring one minute longer.

 

Add the remaining ingredients and simmer the sauce, crushing the tomatoes

against the side of the pan with a wooden spoon to break them up, until

thickened, about 40 minutes.

 

S(ISBN):

" 0-688-16209-6 "

 

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Per serving: 114 Calories (kcal); 9g Total Fat; (70% calories from fat); 1g

Protein; 8g Carbohydrate; 0mg Cholesterol; 12mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : Use this basic recipe anytime you need a zesty, flavorful tomato sauce.

It keeps for up to one week in the refrigerator or for up to six months frozen.

Nutr. Assoc. : 0 0 0 0 0 0 902153 0

 

 

* Exported from MasterCook *

 

Tofu " Ricotta " Filling

 

Recipe By :Vegetarian Times Cooks Mediterranean

Serving Size : 12 Preparation Time :0:00

Categories : Veg Times Cooks Mediterranean

 

Amount Measure Ingredient -- Preparation Method

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

1 pound hard or extra-firm silken tofu -- drained, squeezed, and

crumbled

1/3 cup olive oil

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried basil

1 teaspoon dried oregano

 

In a large bowl, mix all of the ingredients and toss well. Adjust the

seasonings to taste.

 

S(ISBN):

" 0-688-16209-6 "

Yield:

" 3 cups "

 

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Per serving: 84 Calories (kcal); 8g Total Fat; (80% calories from fat); 3g

Protein; 1g Carbohydrate; 0mg Cholesterol; 181mg Sodium

Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;

0 Other Carbohydrates

 

NOTES : Use this easy to prepare vegan filling to stuff pasta shells, manicotti,

rigatoni, cannelloni, or in our recipe for Calzones (page 270) or just toss with

cooked penne pasta and marinara sauce and bake in a casserole. For a slightly

different flavor, mix in some chopped spinach and soy Parmesan cheese.

Nutr. Assoc. : 5290 0 0 0 0 0 0