VT thnx menu 12: soup and salad

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* Exported from MasterCook *

 

Vegetable Wild Rice Soup

 

Recipe By :Vegetarian Times 1998

Serving Size : 16 Preparation Time :0:00

Categories : Menu 12 Soups

 

 

Amount Measure Ingredient -- Preparation Method

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4 quarts vegetable stock

3 large garlic cloves -- mince

1/4 cup sun-dried tomatoes, dry-packed -- snip or mince

2 large carrots -- halve, slice (1/8-inch)

1 medium parsnip -- dice

1 cup celery -- thinly slice

1 cup green beans -- trim and chop

2 leeks (white part only) -- clean, thinly slice

2 cups shredded cabbage

1 cup wild rice

1 cup brown lentils -- wash, remove debris

4 new red potatoes -- quarter

salt -- to taste

freshly ground black pepper -- to taste

1 cup frozen green peas

freshly grated Parmesan cheese (optional)

 

In a large stockpot, bring stock to a boil. Reduce heat to simmer; add garlic

and tomatoes. Stir; bring soup back to a steady simmer.

 

Add ingredients in the following order, bringing soup back to a steady simmer

between each addition: carrots, parsnip, celery green beans, leeks and cabbage.

After adding cabbage, simmer 25 minutes.

 

Add rice, lentils and potatoes all at once; simmer 35 minutes.

Add salt and black pepper. Add green peas. Cook only until soup returns to a

simmer Serve with a dish of grated Parmesan for passing at table, if desired.

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HELPFUL HINT: If liquid seems to be evaporating too fast, cover soup, reducing

heat to maintain simmer.

 

VARIATION: Substitute 1 cup peeled, diced turnips for parsnip.

Per serving: 147 Calories; 7g Protein; 1g Fat; 30g Carbohydrate; 0mg

Cholesterol; 339mg Sodium; 7g fiber.

 

Source:

" Complete Thanksgiving Cookbook: Savory Autumn Soups "

S(File Date):

" 1996-11 Vegetarian Times Magazine "

 

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Per Serving (excluding unknown items): 307 Calories; 4g Fat (12.4% calories from

fat); 13g Protein; 56g Carbohydrate; 11g Dietary Fiber; 2mg Cholesterol; 1733mg

Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 Fat.

 

NOTES : Make this soup a day or two before Thanksgiving. It's important to keep

the heat adjusted so the soup remains at a lively simmer and ingredients cook in

the order added.

Nutr. Assoc. : 0 0 5900 0 0 0 0 0 0 0 903920 4219 0 0 0 2130706543

 

 

* Exported from MasterCook *

 

Corn Olive Salad

 

Recipe By :Vegetarian Times 1998

Serving Size : 6 Preparation Time :0:00

Categories : Menu 12 Salads

 

 

Amount Measure Ingredient -- Preparation Method

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16 ounces frozen corn kernels -- thawed

1 medium red or green bell pepper -- cut in 1 " strips (1-cup)

1/4 cup black olives -- coarsely chopped

1/4 cup green olives -- coarsely chopped

1 celery stalk -- diced

1 scallion -- finely chopped

1 tablespoon olive oil

3 tablespoons apple cider vinegar

1 teaspoon honey

1/2 teaspoon dried dill

freshly ground black pepper -- to taste

 

Combine all ingredients in a large bowl and mix thoroughly. Place in

refrigerator until ready to serve.

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Per serving: 98 cals; 2g protein; 5g fat; 13g carbs; 0mg chol; 240mg sodium; 1g

fiber

 

Description:

" Corn, peppers, olives, celery with a cider honey vinaigrette "

Source:

" Complete Thanksgiving Cookbook: Salubrious Salads "

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 111 Calories; 4g Fat (29.1% calories from

fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 108mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : Here's a colorful and oh-so-easy salad. It's a cinch to make ahead of

time during the busy Thanksgiving preparations.

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