We have tried all three and really enjoyed them.

[Guest guest]

Andrew's Mushroom Ta-Rito, Joan's Food Pyramid Casserole, Peasant Soup

Soup is especially good and economical.

 

 

* Exported from MasterCook *

 

Andrew's Mushroom Ta-Rito

 

Recipe By :John Ettinger

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

3 tablespoons vegetable oil

1 onion -- chopped

2 cloves garlic -- minced

1 pound mushrooms -- thinly sliced

2 jalapenos -- seeded and minced

1 14 oz can tomatoes -- drained and chopped

2 tablespoons fresh cilantro -- chopped

1/4 pound jack or cheddar cheese, -- grated

6 flour tortilla

fresh salsa optional

 

Heat oil in a skillet and add onion and garlic.

 

Saute for 2 to 3 minutes, then add the mushrooms and peppers.

 

Saute another 3 to 4 minutes, add tomatoes, and saute 10 minutes.

 

Remove from heat and stir in the cilantro and cheese.

 

Heat the tortillas in a dry skillet or microwave, then spoon in the filling,

fold over and top with salsa.

 

Source:

" Fast, Fresh, and Spicy Vegetarian "

Copyright:

" 1995 John Ettinger "

 

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Per serving: 323 Calories (kcal); 12g Total Fat; (33% calories from fat); 8g

Protein; 46g Carbohydrate; 0mg Cholesterol; 348mg Sodium

Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2

Fat; 0 Other Carbohydrates

 

NOTES : posted

AllVegetarianRecipes <AllVegetarianRecipes > posted

2/22/00

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

 

 

* Exported from MasterCook *

 

Joan's Food Pyramid Casserole

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 cup raw brown rice

1 tablespoon olive oil

1 small onion -- chopped

1 4-5 oz yellow summer squash or zucchini -- 1/2 " cubes

1 teaspoon garlic -- minced

1 16oz can tomatoes -- in pieces

1 10 oz box frozen chopped spinach -- thawed

1 teaspoon basil dried

salt and pepper -- to taste

1/2 pound firm tofu -- 1/2 " cubes

2 ounces Monterey Jack or Swiss cheese -- grated

 

Cook rice according to pkg directions.

 

Meanwhile, add oil to heavy nonstick skillet over medium high heat. Stir in

onion, cook 5 minutes. Stir in squash and garlic; cook and stir 5 minutes.

 

Add tomatoes, bring to a boil and cook rapidly until liquid is almost

evaporated.

 

Turn into large mixing bowl.

 

Press thawed spinach in colander to extract as much liquid as possible.

 

Add spinach to vegetables with cooked rice, basil, salt and pepper. Stir well,

then gently stir in tofu.

 

Turn into shallow 2 quart casserole or 9.9 inch baking pan.

 

Sprinkle with cheese, bake 30 to 40 minutes, or until Cheese is browned and rice

mixture is set.

 

Cut into squares and serve hot.

 

Description:

" Vegetarian rice and spinach casserole-good "

 

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Per serving: 85 Calories (kcal); 6g Total Fat; (59% calories from fat); 5g

Protein; 4g Carbohydrate; 0mg Cholesterol; 5mg Sodium

Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

NOTES : AllVegetarianRecipes <AllVegetarianRecipes >

posted 2/22/00

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

 

 

* Exported from MasterCook *

 

Peasant Soup

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : soup Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

1 pound dried great northern beans

3 carrots -- sliced

3 celery ribs -- sliced

2 medium onions -- chopped

2 garlic cloves -- minced

2 bay leaves

1 can 14-1/2 oz tomatoes with liquid -- cut up

1 teaspoon dried basil

1/2 teaspoon pepper

2 tablespoons olive oil

 

Place the beans in a Dutch oven and cover with water

 

 

Bring to boil

 

Boil for 2 minutes . Remove from heat: cover and let stand for 1 hour.

 

Drain and rinse beans return to Dutch oven.

 

Add 6 cups water, carrots, celery, onions,garlic, bay leaves, tomatoes, basil

and pepper

 

bring to a boil.

 

reduce heat; cover and simmer for 1 1/2 hours or until the beans are tender.

 

Discard bay leaves. Add oil and heat through.

 

Description:

" Vegetarian soup "

Source:

" Taste of Home 10/94 "

Yield:

" 3 quarts "

 

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Per serving: 166 Calories (kcal); 3g Total Fat; (14% calories from fat); 9g

Protein; 28g Carbohydrate; 0mg Cholesterol; 21mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Serve with homemade rolls and caesar salad.

 

NOTES : one cup serving is 140 calories, 73mg sodium, 0 cholesterol, 22 gm

carbohydrate, 8 gm protein, 3 gm fat.

AllVegetarianRecipes <AllVegetarianRecipes >posted

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