Guest guest Posted July 28, 2001 Report Share Posted July 28, 2001 Saturday, July 28, 2001 2:19 AM Digest Number 575 contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowed contact owner with complaints regarding posting/list or anything else. Thank you. please share/comment/inform and mostly enjoy this list ------ There are 12 messages in this issue. Topics in this digest: 1. Veggie Salad " brent " <tincup1 2. Dessert " brent " <tincup1 3. Spaghetti With Basil " Dancer^ " <coolcook 4. Baked Squash & Yams (high fiber) " Dancer^ " <coolcook 5. Cream of Sorrel Soup " Dancer^ " <coolcook 6. Country Quinoa Salad with " Creamy " Mint Dressing " Dancer^ " <coolcook 7. Artichoke Puffs " Dancer^ " <coolcook 8. Re: Vegan gravy " lori_i_am " <lorighany 9. more about aspartame/antibiotics JoProut 10. TVP one_travelerr 11. Re: TVP JoProut 12. tofu " ICE " <ICE ______________________ ______________________ Message: 1 Fri, 27 Jul 2001 09:19:57 -0400 " brent " <tincup1 Veggie Salad I saw this salad made on Martha Stewart yesterday and it looked so good, I'm running out today to get what ingredients I don't already have. Chopped Vegetable Salad 2 ears corn, boiled, cut off cob 1/2 lb. green beans, blanched 1/2 lb. wax beans, blanced 4 plum tomatoes, seeded and cubed 1 red bell pepper, seeded and cut into small pieces 1 yellow bell pepper, seeded and cut into small pieces 1 red onion, cut into small pieces 1 cucumber, peeled, seeded and cut into small pieces 3/4 c. cilantro leaves 1 md. jalapeno pepper, seeded and finely chopped 2 Tbl. Extra-virgin olive oil 2 Tbl. rice-wine vinegar 2 tsp. coarse salt 1 tsp. pepper Combine all veggies in big bowl. Whisk oil, vinegar, salt and pepper and pour over veggies. Serves 10-12 Karla B. ______________________ ______________________ Message: 2 Fri, 27 Jul 2001 09:26:36 -0400 " brent " <tincup1 Dessert Orange Dessert with Caramel Sauce Crust 1 1/4 c. graham cracker crumbs 2 Tbl. sugar 1/4 c. butter, melted Filling 1 (8 oz.) pkg. cream cheese, softened 1 (3.4 oz.) pkg. instant vanilla pudding and pie filling mix 1 (6 oz.) can frozen orange juice concentrate, thawed 1 1/2 c. frozen whipped topping, thawed 3 md. seedless oranges, peeled, coarsely chopped Garnish 1/2 c. carmel ice cream topping 5 thin orange slices 1. In bowl, combine all crust ingredients; mix well. Press mixture evenly in bottom of ungreased 9-in. sq. pan. Set aside. 2. Beat cream cheese in bowl until smooth. Add pudding mix; mix well. Add orange juice concentrate; blend well. Gently fold in whipped topping and chopped oranges. Spread over crust in pan. Cover; refrigerate at least 2 hours or until firm. 3. To serve, cut into squares. Spoon about 1 Tbl. caramel topping on each individual dessert plate. Place dessert on carmel topping. Cur orange slices in half; twist each half to form orange twist. Garnish each serving with orange twist. 9 servings Karla B. ______________________ ______________________ Message: 3 Fri, 27 Jul 2001 11:03:34 -0400 " Dancer^ " <coolcook Spaghetti With Basil Vegetarian Spaghetti With Basil 1 pound spaghetti 3 ripe tomatoes, peeled, seeded, and diced 10 fresh basil leaves, torn into small pieces 1/3 cup olive oil 1 tablespoon red wine vinegar Salt and pepper to taste Cook spaghetti according to package directions and drain well. Combine tomatoes, basil, olive oil, vinegar, and seasoning in a large serving bowl. Toss the drained spaghetti while hot with the tomato sauce. Serve immediately. ______________________ ______________________ Message: 4 Fri, 27 Jul 2001 11:04:02 -0400 " Dancer^ " <coolcook Baked Squash & Yams (high fiber) Vegan Low-Fat Baked Squash & Yams (high fiber) 1 lb. winter squash, peeled, sliced, butternut works great 1 lb. yams, peeled and sliced 1 c. tomato sauce 1 c. soy milk 1 tbsp. chili paste 1/4 tsp. garlic powder Layer the squash and yams in a baking dish. Mix the remaining ingredients together and pour over the veggies. Bake covered at 350 degrees for 45 minutes. Finish baking uncovered for another 15 minutes or so. Makes 4 servings. Calories...266...Fat...0.6 g...Protein...9.5 g...Carbs ....55.5 g...Sodium...462 mg...Fiber...5.8 g. ______________________ ______________________ Message: 5 Fri, 27 Jul 2001 11:03:08 -0400 " Dancer^ " <coolcook Cream of Sorrel Soup Vegetarian, Low-Fat Cream of Sorrel Soup 3 Tablespoons chicken-flavored broth powder* 2-3/4 cups water 2 small potatoes, quartered 1/2 medium onion 1 bunch of sorrel, washed and chopped 8 ounces tofu 1/2 cup soy or rice milk 2 Tablespoons parsley, chopped Salt and pepper to taste 1 Tablespoon parsley or chives and their flowers, for garnish Combine broth powder and water in a saucepan. Add potatoes and onion and cook until almost tender, about 15 minutes. Add sorrel and cook for 1 to 2 minutes, until the color fades. Puree the tofu and soy milk in a food processor until perfectly creamy. Transfer to another dish. Without washing the processor, add the potato-sorrel mixture and puree until smooth. Add parsley at the end of pureeing. Pour this mixture back into the pot and mix in the tofu puree. Chill thoroughly if serving cold; otherwise, heat gently, but do not allow to boil or it will curdle. Season with salt and pepper. Garnish with parsley or chives and their flowers. *This vegetarian product is sometimes found in bulk at natural food stores. It does not contain chicken. If not availible vegetable will do. Makes 4 servings. Calories...167...Fat...5 g...Fiber...1.3 g. ______________________ ______________________ Message: 6 Fri, 27 Jul 2001 11:12:57 -0400 " Dancer^ " <coolcook Country Quinoa Salad with " Creamy " Mint Dressing Country Quinoa Salad with " Creamy " Mint Dressing 2 1/2 cups vegetable stock or broth 1 1/2 cups quinoa, rinsed and drained salt, to taste 3 cups shredded romaine lettuce 2 cups halved cherry tomatoes 2 cups peeled and chopped cucumbers 1/2 cups chopped green onions Dressing 1 clove garlic, minced 1 tablespoon Dijon mustard 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh mint 1/2 cup crumbled goat cheese or silken tofu 5 tablespoons plain low-fat yogurt or soy yogurt 2/3 cups olive oil Salt and freshly ground pepper to taste In a medium saucepan, bring stock to a boil. Add quinoa and salt if desired. Reduce to low heat and cook until quinoa is tender, and liquid is absorbed, about 15 minutes. Remove from heat and set aside to cool. Meanwhile, make dressing: In a food processor or blender, combine garlic, mustard, lemon juice, mint, cheese or tofu, and yogurt and process until smooth. With motor running, add oil in a thin, steady stream until well blended. Season with salt and pepper. In a large bowl, combine lettuce, tomatoes, cucumbers and onion. Add quinoa and toss to mix. Serve dressing separately. Makes 6 servings. ______________________ ______________________ Message: 7 Fri, 27 Jul 2001 11:16:18 -0400 " Dancer^ " <coolcook Artichoke Puffs Artichoke Puffs 2 10-oz. packages of vegan puff pastry shells (12 shells) 1 tsp. margarine 2 tsp. water 1/2 cup finely chopped onion or green onions 2 tsp. cornstarch 1 1/2 cups soy milk 1 14-oz. can artichoke hearts Paprika Salt and pepper, to taste Bake the pastry shells according to the package directions until golden. While the shells are baking, heat the margarine and water in a frying pan over medium heat. Cook the onion for 10 minutes or until transparent. Stir in the cornstarch and continue cooking for 1 to 2 minutes. Add the soy milk and stir until thickened. Remove the pan from the heat and set aside. Drain the artichoke hearts and chop coarsely. Add to the creamed mixture and season with the paprika, salt, and pepper. Remove the tops from the pastry shells. Spoon some of the artichoke mixture into each pastry shell and reheat the puffs at 350 degrees F for 5 minutes. Replace the tops and serve immediately. Makes 6 to 12 servings. ______________________ ______________________ Message: 8 Fri, 27 Jul 2001 11:57:06 -0700 " lori_i_am " <lorighany Re: Vegan gravy thank you again for these great vegan gravy recipes regards, Lori Ghany moderator: walkitoff [This message contained attachments] ______________________ ______________________ Message: 9 Fri, 27 Jul 2001 14:00:32 EDT JoProut more about aspartame/antibiotics I asked my friend, a physicians assistant with recently-diagnosed chemical sensitivity probs, about this and I've forwarded her response. The entire post is retained, for those who missed it the first time. Jo [This message contained attachments] ______________________ ______________________ Message: 10 Fri, 27 Jul 2001 18:03:26 -0000 one_travelerr TVP I have seen some recipes that call for TVP. Does that mean the prepared stuff like Yves Vegie Ground Round? OR is it something else? I would like to try the recipes but don't know what to buy. Also, I tried tofu for the first time yesterday. I marinated it in sesame oil and soy sauce. It tasted great! BUT I didn't like the texture. It was musshy. So I am freezing my next container to see if I like that better. Thanks for the help. Robyn in CA ______________________ ______________________ Message: 11 Fri, 27 Jul 2001 14:17:25 EDT JoProut Re: TVP Robyn, textured vegetable protein is available at health food stores, and you add water to it to plump it up. It's basically the same as the Yves stuff you mentioned, but cheaper and unprepared. I think the best tofu is deep-fried (lots of texture then), but it's good made like scrambled eggs and a softer texture is appropriate. Freezing hasn't made a difference that I can see, but I know a lot of ppl think it does. Let us know what you think! Jo ______________________ ______________________ Message: 12 Fri, 27 Jul 2001 18:08:42 -0500 " ICE " <ICE tofu >>I think the best tofu is deep-fried (lots of texture then), << I like to slice my tofu and then dip it into Italian Seasoned bread crumbs and then fry it and serve with spaghetti sauce to dip in... yummmy = ) You might also get the firm tofu. ICE ______________________ ______________________ Quote Link to comment Share on other sites More sharing options...
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