Guest guest Posted August 6, 2000 Report Share Posted August 6, 2000 Jalapeno Basil Slaw Mock " Corned Beef " and Cabbage Portugese Vegetable Stew Smoked Tofu " Schnitzel " with Braised Cabbage Spiced Cabbage * Exported from MasterCook * Jalapeno Basil Slaw Recipe By :Chef Kevin Rathburn, Nava Restaurant, Atlanta, Georgia Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR THE SLAW: 1 pound red or white shaved cabbage (or combination) -- (about 4 cups) 1 red onion -- shaved thin 1 carrot -- julienned 2 jalapenos -- seeded & julienned 1/2 cup coarsely chopped fresh cilantro FOR THE VINAIGRETTE: 1 cup loosely packed fresh basil leaves 1 shallot -- chopped 2 cloves garlic 1/2 cup canola oil 2 teaspoons honey 1/4 cup champagne vinegar 1 teaspoon salt 1/4 teaspoon black pepper In a large bowl, place cabbage, onion, carrot, jalapenos, and cilantro leaves. Chill until ready to serve. In a blender, place basil, shallot, garlic, and oil. Blend until smooth. Transfer to a bowl and add honey, vinegar, salt & pepper Pour over slaw 5 minutes before serving. Source: " Typed by Karen C. Greenlee <greenlee " - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 14g Total Fat; (83% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 271mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates NOTES : Karen's Note: When I make this, I just use a one pound package of " cole slaw mix " instead of shredding the cabbage myself. The prepackaged kind contains white cabbage, a little bit of red, and a small amount of grated carrot. I add a little more carrot to the mix. Nutr. Assoc. : 0 0 0 0 0 384 0 3334 0 0 0 0 2529 0 0 * Exported from MasterCook * Mock 'Corned Beef' and Cabbage Recipe By :Vegetarian Times Magazine, March 1996, page 28 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon canola oil 1 large yellow onion -- cut into wedges 1/2 medium head cabbage -- shredded 5 carrots julienned 3 cups vegetable broth 1 tablespoon bottled English-style hot mustard 1 teaspoon dry mustard mixed to a paste with water 1/2 teaspoon mild horseradish 1 tablespoon white wine vinegar 8 ounces prepared seitan -- sliced 1/2 teaspoon salt 1/4 teaspoon pepper 2 1/2 tablespoons whole wheat flour 1/3 cup water 2 tablespoons chopped fresh parsley Makes 4 servings. VEGAN Heat oil in a Dutch oven or soup pot over medium heat: saute onion until soft. Add cabbage, carrots, vegetable broth, mustard, horseradish and vinegar. Simmer. covered, 10 minutes. Add seitan, salt and pepper: simmer, covered, until vegetables are tender, about 15 minutes. When tender, remove vegetables and seitan to serving dish with slotted spoon. Keep warm in 200-degree oven. Remove cooking broth from pot and reserve. Mix flour with 1/3 cup water; add to pot with 2 cups reserved broth (add more water if necessary). Simmer mixture minutes, stirring occasionally. To serve: Pour gravy over cabbage mixture in serving dish. Garnish with parsley. If desired, serve with small boiled or oven-roasted potatoes. Makes 4 servings. PER SERVING: 189 CALORIES; 14 G PROTEIN; 2 G TOTAL FAT; 37 G CARBOHYDRATE; 0 MG CHOLESTEROL; 679 MG SODIUM; 7G FIBER - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 5g Total Fat; (24% calories from fat); 6g Protein; 27g Carbohydrate; 2mg Cholesterol; 1491mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Portuguese Vegetable Stew - Jump Up Recipe By :Jennifer Trainer Thompson, Jump Up and Kiss Me Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Jump Up And Kiss Me Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds butternut squash -- peeled and cored or other winter squash 2 large sweet potatoes -- peeled 4 carrot 2 tablespoons vegetable oil -- PLUS 2 tablespoons oil for saute -- optional or cooking spray 1 large yellow onion -- peeled 1 large red bell pepper -- cored 3 ounces chopped roasted jalapenos -- peeled and seeded 4 garlic cloves -- chopped 1 1/2 teaspoons marjoram 2 inches cinnamon stick 1 1/2 teaspoons ground cumin 1 tablespoon hot paprika 3 cups chopped peeled tomatoes -- with juice or 28-oz canned 1/4 pound cabbage 1 1/2 cups cooked kidney beans or cannellini beans salt -- to taste PREPARATIONS: 3 cups 3/4-inch dice squash; 3 cups 3/4-inch dice sweet potato; 2 cups sliced carrots 1/4-inch rounds. Cut red bell pepperand cabbage into 1-inch long slices or strips (that 2 cups cabbage, all of the red bell). Roasted jalapenos available in small cans: 1/4-inch dice; drain. Instead of jalapenos, try roasted mixed chile peppers. They are sold in small (4 oz) cans labeled mild, medium and hot. 1. Preheat oven to 400F (200C). Lightly spray a heavy 12 by 18 inch shallow baking pan or broiler pan. Toss the squash, potatoes and carrots in half the vegetable oil and spread in a layer on the baking pan. Roast 20 minutes, until barely tender. See aside. 2. Meanwhile, cook the onion in the remaining oil (if using) in a large, heavy stockpot over medium heat until softened, about 5 minutes. Add the bell pepper and jalapenos and cook, stirring for another 5 minutes until softened. Add the garlic, marjoram, and spices and cook until fragrant, about 2 minutes. Add the tomatoes and their juice and simmer 20 minutes, until slightly reduced. Add the cabbage and salt. simmer for 10 minutes, then add the roasted vegetables and cooked legumes. (See tip.) Simmer gently for 20 to 30 minutes until the vegetables are tender. Remove the cinnamon stick and serve. TIP: May be made ahead to this point and finished in the oven. Place in a large casserole for serving. Bake, covered, preheated oven for approximately 40 minutes at 325; 25 minutes at 350. >Adapted from page 79 in Jump Up and Kiss Me Cookbook by Jennifer Trainer Thompson (1996: Ten Speed). EACH SERVING 246 cals, 6g fat (20% cff) estimated by MasterCook using spray not oil to saute onion. From desk of kitpath (Pat Hanneman) 3/99 exported to eat-lowfat, mc-recipe, fareshare, veg-recipes - - - - - - - - - - - - - - - - - - - Per serving: 266 Calories (kcal); 6g Total Fat; (18% calories from fat); 8g Protein; 51g Carbohydrate; 0mg Cholesterol; 43mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : There's something about spicy vegetarian food that encourages conversation. This stew is light, zesty and colorful. Add bread and a salad and you have a comforting casual dinner for six. Add a dessert and entertain. This thick, aromatic stew of fall vegetables bring together sweet winter squash, sweet potatoes, and carrots with cabbage and tomatoes. The cinnamon, marjoram, and cumin are often found combined in Mexican dishes. Allow time to roast the vegetables. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26060 0 0 0 0 1032 20183 0 0 0 0 0 * Exported from MasterCook * Smoked Tofu 'Schnitzel' With Braised Cabbage Recipe By :Vegetarian Times, October 1997, page 58 Serving Size : 8 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds extra-firm tofu 1/2 cup unbleached all-purpose flour 1 1/2 teaspoons ground caraway seeds 1/2 teaspoon salt 1 cup cold water 1 teaspoon liquid smoke 1 cup dry whole wheat or plain bread crumbs 2 tablespoons vegetable oil -- up to 3 ***BRAISED CABBAGE*** 2 tablespoons canola oil 2 cups sliced onions 1 cup grated carrots 2 cloves garlic -- minced 1 1/2 teaspoons ground caraway seeds 1 1/2 teaspoons salt 3 cups shredded green cabbage 3 cups shredded red cabbage 1/2 cup grated boiling potatoes 1 1/2 cups white wine 3/4 teaspoon liquid smoke 8 SERVINGS VEGAN I created this entree especially for our German dinner guests to introduce tofu in a familiar dish. They loved the smoked flavor of these thinly sliced breaded tofu cutlets served on a bed of cabbage, onions, carrots and potatoes. Extra-firm tofu must be used for this recipe or it will not hold together in the breading and sauteing procedure. Preheat oven to 200 degrees. Drain tofu and let stand 5 minutes. Slice each 1 pound block of tofu horizontally into 4 pieces. In shallow bowl, mix flour, caraway and salt. In another shallow bowl, mix water and liquid smoke. Spread bread crumbs on sheet of waxed paper. Carefully and quickly dip tofu into water mixture, then into flour mixture to evenly coat. Quickly dip coated tofu into water mixture again, then into bread crumbs to evenly coat. Place coated tofu cutlets on plate. In large skillet, heat 2 tablespoons oil over medium heat. Cook tofu cutlets in batches until lightly browned, 2 to 3 minutes per side. Transfer to baking sheet and keep warm in oven until ready to serve. Cook remaining tofu cutlets as directed, adding more oil to skillet if necessary. Braised Cabbage: In large skillet, heat oil over medium heat. Add onions, carrots, garlic, caraway and salt and cook, stirring often, about 5 minutes. Add cabbages and potatoes and cook, stirring often, about 10 minutes. Add wine, cover and cook until cabbage and potatoes are tender, about 10 minutes. Add liquid smoke, mix well and cook 1 minute. To serve, spoon cabbage mixture onto plates and top with tofu cutlet. PER SERVING: 298 CAL; 18G PROT.; 11G TOTAL FAT (1G SAT. FAT); 27G CARB.; 0 CHOL.; 728MG SOD.; 3G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 225 Calories (kcal); 14g Total Fat; (59% calories from fat); 13g Protein; 8g Carbohydrate; 0mg Cholesterol; 557mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Cabbage Recipe By :American Wholefoods Cuisine, Nikki & David Goldbeck Serving Size : 6 Preparation Time :0:00 Categories : American Wholefoods Cuisine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon peanut oil 1 pound cabbage -- cut in strips 1/2 to 1 " wide and 1 1/2 " wide (about 8 cups) 2 tablespoons white or rice vinegar 1 tablespoon soy sauce 1 tablespoon honey 1 teaspoon salt 1/4 teaspoon cayenne Heat oil in a wok and stir-fry cabbage for 3 minutes. Make sure vegetable is well coated with oil. Combine remaining ingredients in a large serving bowl. Stir in cabbage and mix well to coat with dressing. Serve at room temperature. - - - - - - - - - - - - - - - - - - - Per serving: 52 Calories (kcal); 2g Total Fat; (38% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 541mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 5554 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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