Guest guest Posted October 29, 2000 Report Share Posted October 29, 2000 Kathleen, Pat, and I have been working on formatting all the menus in the back of the Veg Times Thanksgiving Cookbook. Some of us may post a few recipes at a time, but I'm going to go ahead and start out with sending this entire menu. Enjoy! Karen * Exported from MasterCook * *MENU*: Vegetarian Times Complete Thanksgiving Cookbook: Menu 3 Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 0 Preparation Time :0:00 Categories : *MENUS* Menu 3 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Apple-Cheddar Muffins Potato-Pumpkin Soup Wild and Brown Rice With Leeks, Asparagus and Corn Spinach with Pine Nuts and Raisins Cranberry-Orange-Pecan Relish Cinnamon-Glazed Carrots Lemon Tofu " Cheesecake " Apple Cheddar Muffins Potato-Pumpkin Soup Wild and Brown Rice with Leeks, Asparagus, and Corn Spinach with Pine Nuts and Raisins Cranberry-Orange Pecan Relish Cinnamon-Glazed Carrots Lemon Tofu " Cheesecake " S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 8193 Calories; 187g Fat (19.7% calories from fat); 208g Protein; 1505g Carbohydrate; 134g Dietary Fiber; 407mg Cholesterol; 11143mg Sodium. Exchanges: 47 1/2 Grain(Starch); 8 Lean Meat; 26 Vegetable; 11 Fruit; 1 Non-Fat Milk; 30 1/2 Fat; 30 1/2 Other Carbohydrates. Suggested Wine: White Zinfandel and/or a dry red or white table wine Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apple-Cheddar Muffins Recipe By :Vegetarian Times CompleteThanksgiving Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Breads, Biscuits & Muffins Menu 3 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached flour 1 tablespoon baking powder plus 1 teaspoon baking powder 1/2 teaspoon kosher salt -- or regular salt 3 tablespoons brown sugar 1/2 teaspoon ground allspice 3/4 cup grated low-fat cheddar cheese 2 eggs -- lightly beaten or equivalent egg replacer 1 cup milk -- (soy, rice, or dairy) 3 tablespoons canola oil 1/2 cup applesauce Preheat oven to 400ºF. Line a 12-cup muffin pan with paper muffin cups or oil or spray with cooking spray; set aside. In a large mixing bowl, combine flour, baking powder, salt, brown sugar, allspice, and cheese. In a separate bowl, combine remaining ingredients. Make a well in the center of the dry ingredients; pour in wet ingredients all at once. Blend until combined, leaving no dry spots; do not overmix. Fill muffin cups and bake 20 minutes. Serve warm. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 165 Calories; 6g Fat (31.2% calories from fat); 4g Protein; 25g Carbohydrate; trace Dietary Fiber; 41mg Cholesterol; 314mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon-Glazed Carrots Recipe By :Vegetarian Times CompleteThanksgiving Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 3 Menu 9 Menu-12 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- peeled & sliced into 1/4 " thick rounds (about 3 1/2 cups) 1/3 cup unsweetened apple juice concentrate -- thawed 1/2 teaspoon ground cinnamon Combine ingredients in a large saucepan and stir well. Bring to a simmer, cover, and cook over moderate heat for 15-20 minutes, until carrots are tender-crisp. Cook uncovered 3 to 5 minutes more or until liquid is reduced to a glaze. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; trace Fat (3.6% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 24mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 0 Fat. NOTES : With a long, sharp knife, you can slice three carrots placed side-by-side at the same time. Nutr. Assoc. : 0 0 0 * Exported from MasterCook * Cranberry-Orange-Pecan Relish Recipe By :Vegetarian Times CompleteThanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 3 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh cranberries -- stemmed, washed & drained 2 oranges (thin-skinned) -- washed, quartered & seeded 1 1/2 cups sugar 1 cup finely chopped pecans In a food processor or blender, coarsely chop cranberries in two batches; transfer to a glass or stainless steel bowl. In food processor or blender, coarsely chop oranges. Add orange pulp, peel, and juice to cranberries. Add sugar; stir to mix. Add pecans; stir. Refrigerate, tightly covered, for up to 4 days. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; trace Fat (0.7% calories from fat); 1g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Fruit; 2 1/2 Other Carbohydrates. Nutr. Assoc. : 0 926406 0 0 * Exported from MasterCook * Lemon Tofu " Cheesecake " Recipe By :Vegetarian TimesComplete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Delicious Desserts Menu 3 Menu-10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 2 cups graham cracker crumbs 1/4 cup maple syrup 1/4 teaspoon almond extract FILLING: 1 pound firm silken tofu 1/3 cup sugar 1 tablespoon tahini -- or almond butter 1/2 teaspoon salt 1 tablespoon fresh lemon juice -- (to 2 tbsp) 1/2 teaspoon lemon zest 1/2 teaspoon almond extract 2 tablespoons cornstarch DISSOLVED IN: 2 tablespoons soy milk -- or rice milk Preheat oven to 350ºF. To make the crust, in a medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into an oiled 9-inch pie plate; press mixture evenly to form crust. Bake 5 minutes; let cool while preparing filling. To prepare filling, blend all ingredients in a food processor or blender until smooth, about 30 seconds. Pour mixture into crust. Bake until top of pie is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 5g Fat (20.8% calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. NOTES : VARIATIONS: Use a prepared graham cracker crust. For a no-bake cheesecake, omit cornstarch mixture. Pour filling into crust and refrigerate until firm, at least 2 hours or overnight. The texture will resemble that of a cream pie. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Potato-Pumpkin Soup Recipe By :Vegetarian Times CompleteThanksgiving Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Menu 3 Savory Autumn Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8-pound pie pumpkin -- (to 10-pound) see note* 2 medium baking potatoes -- peeled & chopped 2 medium white onions -- chopped 6 cups water 1 teaspoon salt -- or to taste freshly ground white pepper to taste 1 teaspoon dried thyme 1/2 cup condensed skim milk 2 tablespoons minced fresh parsley -- for garnish toasted pumpkin seeds for garnish With a heavy knife, cut off top third of pumpkin. Scoop out seeds and strings; reserve seeds. Using a heavy spoon, scoop out pumpkin flesh, leaving a 1-inch wall inside. Refrigerate shell and top. In a large, heavy kettle, combine potatoes, onions, 2 cups of pumpkin flesh, and water. Add salt, pepper, and thyme. Bring to a boil, cover and cook over medium heat until vegetables are fork-tender, about 20 minutes. Meanwhile, preheat oven to 200ºF. Place pumpkin shell and top on a baking tray and place in oven to warm. With a slotted spoon, remove vegetables from cooking water. Puree vegetables in a food processor fitted with a steel blade, or mash by hand until free of lumps. Return puree to cooking water. Stir in condensed milk, adding more if necessary to create a medium consistency. Heat gently over low heat for a few minutes until hot. Do not allow to boil. To serve, place pumpkin shell on a large serving tray. Pour in hot soup and sprinkle with parsley and toasted pumpkin seeds if desired. Cover with lid to keep warm. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; trace Fat (2.0% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 368mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat. NOTES : *Use a firm, unblemished pie pumpkin. To toast pumpkin seeds, rinse seeds thoroughly and remove all strings and pulp. Allow to dry, then toss with 1 1/2 tablespoons of oil and salt to taste. Bake at 350ºF for 20-30 minutes, stirring every 5 minutes, until seeds are golden brown. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spinach with Pine Nuts and Raisins Recipe By :Vegetarian TimesComplete Thanksgiving Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 3 Menu 5 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds fresh spinach -- cleaned & trimmed 2 tablespoons olive oil 2 cloves garlic -- minced 1/3 cup pine nuts -- toasted 1/2 cup raisins -- coarsely chopped 1/2 teaspoon salt 1/4 cup freshly ground black pepper Bring a large pot of water to a boil. Blanch spinach by dropping in water for 45 seconds. Drain spinach; chop, and set aside. In a heavy skillet, heat oil. Add spinach and remaining ingredients. Cook over medium heat for 10 minutes, stirring frequently, until the spinach has wilted. Serve hot or at room temperature. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 272 Calories; 14g Fat (40.4% calories from fat); 14g Protein; 32g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 541mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fruit; 2 1/2 Fat. NOTES : If you don't have fresh spinach, use 2 10-ounce packages of frozen chopped spinach, thawed and squeezed dry. Add directly to skillet with remaining ingredients. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Wild and Brown Rice With Leeks, Asparagus and Corn Recipe By :Vegetarian Times Complete Thanksgiving Cookbook, page 96 Serving Size : 4 Preparation Time :0:00 Categories : Magnificent Entrees Menu 3 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 2 cups sliced leeks -- (about 2 large) 1 medium zucchini -- diced (about 2 cups) 3 garlic cloves -- minced (3 to 4) 1/2 teaspoon turmeric 4 cups water 1 1/2 cups long-grain brown rice 1/2 cup wild rice 2 medium carrots -- diced 1 cup fresh or frozen green peas 2 ears corn cut into 1-inch sections 2 tablespoons minced fresh parsley (or 1 tablespoon dried parsley) 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 12 stalks frozen or fresh asparagus -- trimmed and peeled MAKES 4 SERVINGS Brown rice and wild rice are combined with vegetables for a straight-from-the-hearth meal. Asparagus, frozen if you can't find fresh, endows the dish with a dash of panache. Preheat oven to 375F. In a large cast-iron skillet or Dutch oven, heat oil; add leeks, zucchini and garlic. Cook over medium heat about 7 minutes, stirring occasionally Add turmeric; cook 1 minute more. Stir in water, brown rice, wild rice, carrots, peas, corn, parsley thyme, pepper and salt. Cover and bake 45 minutes. Remove from oven and fluff with a fork. Arrange asparagus over top, cover and bake until liquid is absorbed, about 10 to 15 minutes. Remove from oven; let stand 10 minutes. Serve from skillet if desired. Per serving: 210 Calories; 7g Protein; 5g Fat; 91g Carbohydrate; 0mg Cholesterol; 295mg Sodium; 6g fiber. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 440 Calories; 8g Fat (16.0% calories from fat); 11g Protein; 84g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 302mg Sodium. Exchanges: 5 Grain(Starch); 1 Vegetable; 1 1/2 Fat. Nutr. 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