vt thnx 12: main dishes

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* Exported from MasterCook *

 

Shiitake Pot Pie With Polenta Crust (Vegan)

 

Recipe By :Vegetarian Times 1998

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes Menu 12

 

 

Amount Measure Ingredient -- Preparation Method

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FILLING:

1/2 ounce dried porcini mushrooms

3/4 cup hot water

2 pounds new potatoes -- cubed

1 tablespoon olive oil -- plus

1/2 teaspoon olive oil -- divided

1 medium onion -- diced

4 cloves garlic -- crushed

1 pound fresh shiitake mushrooms -- remove stems, slice

1 teaspoon dried thyme

1/8 teaspoon cayenne pepper

1 1/2 tablespoons flour

1 cup peas

CRUST:

3 cups water

3/4 cup polenta

1/4 teaspoon salt

 

Soak porcini in hot water for at least an hour. Remove mushrooms from water

and, depending on their quality, either discard or reserve for another use.

Strain soaking water through cheesecloth, fine sieve or coffee filter. Set

aside.

 

Preheat oven to 425 degrees. Lightly oil roasting pan large enough to hold

potatoes in one layer. Roast potatoes, stirring once or twice to prevent

sticking and to brown evenly, until tender, about 35 minutes. (The potatoes can

be roasted several hours in advance or even the preceding day.)

 

While potatoes roast, heat 1/2 tsp. of oil in nonstick skillet. Add onions and

garlic; saute until the onions are soft. Add fresh mushrooms, thyme and

cayenne: cook until mushrooms soften and shrink to about half their original

size, about 15 minutes.

 

In separate skillet, heat remaining oil. Make a roux by adding flour and

stirring until flour begins to brown. Add porcini water and mushroom mixture to

the roux; cook until liquid reduces by about a third, about 5 minutes.

 

Remove potatoes from oven; reduce oven temperature to 350 degrees. Combine

mushroom mixture, potatoes and peas in 9- by 9-inch lightly oiled baking pan.

Set aside.

 

For crust, bring water and salt to rolling boil. Add polenta slowly, stirring

constantly. Turn heat down to medium: stir constantly until mixture thickens

and begins to pull away from sides of the pot, about 10 minutes.

 

Spread polenta over potato and mushroom mixture: bake about 15 minutes. Remove

from oven; let sit 15 minutes before cutting.

____________________

PER 1-CUP SERVING: 427 CALORIES; 12 G PROTEIN; 5 G TOTAL FAT; (1G SAT. FAT) 86

G CARBOHYDRATE; 0 MG CHOLESTEROL; 154 MG SODIUM; 9 G FIBER

 

 

 

Source:

" Complete Thanksgiving Cookbook: Magnificent Entrees "

S(File Date):

" 1996-09 Vegetarian Times Magazine "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 330 Calories; 4g Fat (9.4% calories from

fat); 10g Protein; 67g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 108mg

Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : From 4 to 6 servings

 

NOTES : Because the crust is made of polenta, and not pastry, prep time in the

kitchen is greatly reduced, as is the fat content. This dish will impress

company.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 3386 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Royal Risotto With Asparagus And Artichokes

 

Recipe By :Vegetarian Times 1998

Serving Size : 6 Preparation Time :0:00

Categories : Menu 12 Rice

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon olive oil

1 medium red onion -- dice

12 white button mushrooms -- slice

4 cloves garlic -- mince

1 1/2 cups Arborio rice

4 1/2 cups water -- divided use

1/2 cup dry white wine

1/2 teaspoon white pepper

1/2 teaspoon salt

1/2 teaspoon ground turmeric

12 asparagus spears -- trim and cut (1-in sections)

14 ounces canned artichoke hearts -- rinse, coarsely chop

1/2 cup grated Parmesan cheese

 

Heat oil in large saucepan over medium heat. Add onion, mushrooms and garlic.

Cook, stirring, for 6 minutes. Add rice, 2 cups water, wine and seasonings.

Bring to a simmer; cook, uncovered, over medium-low heat about 8 to 10 minutes,

stirring frequently.

 

Stir in another 2 cups water, asparagus and artichokes. Bring to a simmer.

Cook, stirring, until rice is al dente, about 12 to 14 minutes more. Adjust

heat so rice doesn't burn on the bottom, and add remaining water if needed.

 

Remove from heat; let stand for a few minutes before serving. Fold in cheese.

___________________

HELPFUL HINT: For an herbal nuance, sprinkle chopped flesh parsley or basil over

the risotto at the last minute.

 

PER 1-CUP SERVING: 289 CALORIES; 9G PROTEIN; 5G TOTAL FAT; (2G SAT. FAT) 48G

CARBOHYDRATE; 25MG CHOLESTEROL; 489MG SODIUM; 2G FIBER

 

Description:

" LACTO "

Source:

" Complete Thanksgiving Cookbook: Harvest of Side Dishes "

S(File Date):

" Vegetarian Times Magazine 1997-02 "

 

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Per Serving (excluding unknown items): 286 Calories; 5g Fat (15.1% calories from

fat); 10g Protein; 47g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 485mg

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

 

NOTES : If there was a hall of fame for dishes, risotto would have to be a

charter member. Asparagus and artichokes endow this classic rendition with

regal flavors.

Nutr. Assoc. : 0 0 4196 0 0 0 0 0 0 0 0 0 0