XP More Recipes from 1001 Low Fat Vegetarian Recipes

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* Exported from MasterCook *

 

Artichoke Sauce

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 cup onion -- sliced

2 cloves garlic -- minced

1 tablespoon olive oil

1 can artichoke hearts -- drained and diced

1/4 teaspoon seeded jalapeno peppers -- minced

2 tablespoons flour

1 can vegetable broth

1/4 cup parmesan cheese -- grated

2 tablespoons parsley -- finely chopped

1/4 teaspoon salt

1/4 teaspoon pepper

 

saute onion and garlic in oil until tender, about 5 minutes. stir in arichoke

hears and jalapeno peppers; cook over med heat 10 min. Stir in flour; cook 1-2

min more

 

Stir broth into artichoke mix; heat to boiling. boil stirring constantly until

thickened 1-2 min

 

Reduce heat to low and stir in parmesan, parsley, salt and pepper, cook 1-2 min

 

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Serving Ideas : serve over shaped pasta (e.g. corkscrews)

 

 

* Exported from MasterCook *

 

Fruit Pilaf

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2/3 cup brown rice

1/3 cup wild rice

1/2 cup green onions and tops -- sliced

1/4 cup celery -- thinly sliced

2 tablespoons margarine

2 1/2 cups vegetable stock

1/2 teaspoon dried sage

1/4 teaspoon dried thyme

1 large tart or sweet apple -- peeled, cored, cubed

1/3 cup dried apricot halves -- chopped

1/3 cup dried pears -- chopped

5 tablespoons pecan or walnut halves -- toasted

salt and pepper -- to taste

 

Saute brown and wild rice, green onions, and celery in margarine in large

saucepan until onions are tender, about 5 minutes. Add stock and herbs and heat

to boiling; reduce heat and simmer covered, 45 minutes.

 

Stir apple, apricots, and pears into rice mix; simmer, covered, until rice is

tender and stock absorbed, about 10 min. Stir in pecans; season to taste with

salt and pepper

 

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* Exported from MasterCook *

 

Oriental Noodle Salad

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 package ramen noodles (3 oz)

1 cup snow peas, trimmed -- steamed

1 cup brussel sprouts -- halved and steamed

1 medium red bell pepper -- sliced

1/2 cup frozen peas -- thawed

1 can mandarin orange sections, raw -- drained

1/4 cup parsley -- finely chopped

1/3 cup orange juice

1 tablespoon sesame oil

2 cloves garlic -- minced

1/2 teaspoon five-spice powder

1/4 teaspoon salt

1/4 teaspoon white pepper

2 teaspoons toasted sesame seeds -- optional

 

Lightly break noodles apart and cook according to package directions, but do not

use spice packet; cool.

 

Combine noodles, vegetables, orange segments, and parsley in large salad bowl;

toss.

 

In small bowl, combine remaining ingredients, except sesame seeds; pour over

salad and toss. Spoon onto plates and sprinkle with sesame seeds.

 

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* Exported from MasterCook *

 

Peasant Bread

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 16 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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2 packages active dry yeast

1/2 cup warm water -- 110 -115 degrees

1 1/4 cups whole wheat flour

1/2 cup millet

1/2 cup cracked wheat

1/2 cup yellow cornmeal

1/2 cup bulgar wheat

1/2 cup quick-cooking oats

1/2 cup ground pecans

1 teaspoon salt

1 1/4 cups lukewarm water

1/4 cup honey

2 tablespoons vegetable oil

1 or 2 cups unbleached all purpose flour

 

mix yeast and 1/2 cup warm water; let stand 5 min. Mix whole wheat flour,

meillet, cracked wheat, cornmeal, bulgur, oats, pecans and salt in large bowl;

stir in yeast mix, 1 1/4 cups water, honey, and oil. mix enough all purpose

flour to make dough easy to handle.

 

Knead dough on floured surface until smooth and elastic, about 5 min (dough will

be heavy and difficult to maneuver). Place dough in greased bowl; let rise,

covered, in warm place until double in size, about 1 1/2 hours. Punch down

dough.

 

Divide dough in half; shape into 2 round loaves on greased baking sheet. Let

stand, loosely covered, until double in size, about 1 1/2 hours.

 

Bake at 350 until loaves are deep golden brown and sound hollow when tapped,

about 40 minutes. Transfer to wire racks to cool.

 

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* Exported from MasterCook *

 

Spaghetti squash parmesan

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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1 seeded spaghetti squash 2-3lbs -- cut 1/2 lengthwise

2 tablespoons green onions and tops -- sliced

1 teaspoon garlic -- minced

2 tablespoons margarine

1/4 cup vegetable broth

1 teaspoon dried italian seasoning

1/3 cup fat free parmesan

 

Place squash, cut sides down, in baking pan; add 1/2 inch hot water. Bake,

covered, at 400 degrees until squash is fork-tender, 30 to 40 minutes. Remove

squash from pan and turn cut sides up. Fluff strands of squash with fork tines.

 

Saute green onions and garlic in margarine in small saucepan until tender, 3-4

min. Stir in broth and italian seasoning; heat to boiling. Spoon half mix into

ea squash half and toss; sprinkle with parmesan cheese and toss. Season to

taste.

 

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* Exported from MasterCook *

 

Winter Bean and Vegetable Stew

 

Recipe By : 1001 Low Fat Vegetarian Recipes by Sue Spitler

Serving Size : 6 Preparation Time :0:00

Categories : Beans Beans & Legumes

Soups & Stews Vegetarian

Vegetarian Main

 

Amount Measure Ingredient -- Preparation Method

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1 medium onion -- chopped

1 medium idaho potatoes -- unpeeled and cubed

1 medium sweet potato -- peeled and cubed

1 large carrot -- cut 1/2 inch thick

1 medium parsnip -- cut 1/2 inch pieces

1/2 cup green bell pepper -- chopped

2 cloves garlic -- minced

2 tablespoons olive oil

1 tablespoon four

1 1/2 cups vegetable stock

1 can black beans -- rinsed and drained

1 can baby lima beans -- rinsed and drained

1 large tomato -- cut in wedges

3/4 teaspoon dried sage

1/2 teaspoon dried thyme

salt and pepper -- to taste

2 green onions -- sliced, tops too

 

saute onion, potatoes, carrot, parsnips, bell pepper, and garlic in oil in large

saucepan 5 minutes; stir in flour and cook 2 minutes longer

 

Add remaining ingredients, except salt and pepper and green onions to saucepan;

heat to boiling. Reduce heat and simmer, covered, until vegetables are tender,

15 to 20 minutes. Season to taste with salt and pepper

 

Sprinkle with green onions.

 

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