Guest guest Posted October 30, 2000 Report Share Posted October 30, 2000 Here are the first few recipes for Menu 4. The entire menu is as follows: Would-You-Like-a-Bite Stuffed Portobello Mushroom Chestnut Soup with Greens Acorn Squash Tortellini OR Herb and Walnut Raviloi Chunky Tomato Gravy Broccoli Bake Carrots on Carrots Zucchini Cornbread Apple-Cranberry Crumb Tart I'll post the rest of the recipes tomorrow. * Exported from MasterCook * Would-You-Like-a-Bite Stuffed Portobello Mushroom Recipe By :Vegetarian Times Complete Thanksgiving Cookbook, page 25 Serving Size : 2 Preparation Time :0:00 Categories : Menu 4 Tempting Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sweet onion -- diced 1 teaspoon olive oil 1 pinch brown sugar 1/2 cup crumbled firm tofu -- squeezed dry salt -- to taste 1 large portobello mushroom -- cleaned and stem removed 1 pinch freshly grated nutmeg ***HERB GARNISH*** chopped fresh mint OR parsley OR cilantro Preheat oven to 350 F. Saute onion with oil and sugar over medium-low heat until onion is soft and transparent, 4 to 5 minutes. Add tofu and salt; lightly brown tofu. Remove from heat. Place mushroom, stem side up, on a baking sheet. Mound filling over stem side of mushroom; dust with nutmeg. Bake 10 to 15 minutes on middle oven rack. Garnish with mint, parsley or cilantro. To serve, slice into wedges. Per serving: 83 Calories; 6g Protein; 4g Fat; 6g Carbohydrate; 0mg Cholesterol; 249mg Sodium; 2g fiber. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; 3g Fat (44.6% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates. NOTES : One large portobello mushroom will feed two people, so increase the recipe as needed for your Thanksgiving guests. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chestnut Soup with Greens Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Menu 4 Savory Autumn Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely diced onion 1 pound chestnuts -- roasted, peeled, and ground in food processor OR 1 15.5 oz can unsweetened chestnut puree 6 cups water 2 teaspoons salt 1 bunch watercress -- washed & stems removed 1 bunch scallions -- sliced (green part only) Combine onions, chestnut puree, and water in a 4-quart stockpot. Simmer 15 minutes; add salt. Just before serving, add greens and scallions; cook briefly until wilted. VARIATIONS: A wider variety of fresh greens may be added, but they should be very tender leaves that could be used in a salad. You can also add edible flowers. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 1g Fat (8.8% calories from fat); 2g Protein; 29g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 543mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 0 Fat. Nutr. Assoc. : 20199 0 0 0 0 0 0 * Exported from MasterCook * Acorn Squash Tortellini Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Magnificent Entrees Menu 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 acorn squash 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/4 teaspoon honey 1 recipe Fresh Pasta Dough -- (see separate recipe) Preheat oven to 400F. Slice squash in half lengthwise. Remove seeds and strings and place squash halves, cut side down, on a lightly oiled baking dish. Bake 45 minutes, until tender. Remove squash from oven and allow to cool. Scoop out flesh into a bowl and discard shell. With a fork, mash squash with nutmeg, cinnamon and honey. With a pasta machine or rolling pin, roll out a sheet of pasta dough. Use a cookie cutter or juice glass cut dough into circles about 2 1/2 inches in diameter. Place 1/2 teaspoon of filling about 1/2 inch from the edge of each circle. Fold each circle in half and press edges together. Pick up circle with your index finger and thumb, holding folded edges out. Pull up corners together around your index finger. Press corners together to seal then flip up rim. Remove to a floured plate. Repeat with remaining dough and filling. Boil pasta in a large pot of salted water for 2 minutes. Drain and add sauce of your choice. Per serving: 310 Calories; 11g Protein; 5g fat; 60g Carbohydrate; 110mg Cholesterol; 41mg Sodium; 2g Fiber. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; trace Fat (2.8% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fat; 0 Other Carbohydrates. NOTES : Tortellini are circles of pasta that are filled and formed into rings. Legend has it that this pasta shape was inspired by Venus' belly button. Acorn squash lends this dish a distinctly American flavor--just right for Thanksgiving. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Herb and Walnut Ravioli Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Magnificent Entrees Menu 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup walnuts 3 cups fresh basil -- lightly packed 3 cups fresh Italian parsley -- lightly packed 1/4 teaspoon salt -- or to taste 1 recipe Fresh Pasta Dough -- (see separate recipe) Toast walnuts in a 350F oven for 8 minutes. Meanwhile, rinse basil and parsley and pat dry. Discard stems and chop herbs very finely until they almost form a paste. (This step can be done with a mortar and pestle or food processor.) Chop nuts by hand into small crumbs and mix with herbs. Season with salt. With a pasta machine or rolling pin, roll an egg-sized ball of dough into a rectangle or circle and cut into strips about 2 inches wide and 12 inches long. Place one strip on a floured surface and dot it with teaspoonfuls of filling about 1 inch apart from each other. Place a second strip of pasta on top. Press down around the portions of filling, then cut into squares with a knife or pastry crimper. Press edges together a second time to make sure they stick, then remove to a floured plate. Repeat with remaining dough and filling. Boil pasta in a large pot of salted water for 2 minutes or until done. Drain and add sauce of your choice. Per serving: 393 Calories; 14g Protein; 17g Total Fat; 50g Carbohydrate;11 0mg Cholesterol; 153mg Sodium; 4g Fiber. Description: " The filling in these ravioli is like a mild, inexpensive pesto. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 143 Calories; 12g Fat (69.8% calories from fat); 6g Protein; 5g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 107mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chunky Tomato Gravy Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Great Gravies & Table Sauces Menu 4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons soy margarine or butter 1 onion -- minced 1 garlic clove -- minced 1/2 pound plum tomatoes -- (about 3) peeled and seeded and chopped 2 teaspoons arrowroot powder or cornstarch 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 cup water 1/4 cup fresh parsley -- chopped Melt margarine in a medium saucepan; add onion and garlic, and saute over medium-high heat about 1 minute. Add tomatoes and cook another 2 minutes. Stir in arrowroot or cornstarch, salt, pepper and water. Cook, stirring, until thickened, about 4 to 5 minutes. Stir in parsley. Transfer to a serving dish and serve hot. Per serving: 55 Calories; 1g Protein; 2g Fat; 8g Carbohydrate; 5mg Cholesterol; 175mg Sodium; 2g fiber. Description: " This pretty, bright-red gravy goes well with any stuffing. It may not be traditional, but who's to quibble? " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 24 Calories; trace Fat (8.1% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 143mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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