Guest guest Posted August 21, 2002 Report Share Posted August 21, 2002 Vegetable Potpie 6 servings 2 tablespoons Fleischmann's margarine 1 medium onion, chopped 2 cloves minced garlic 1 cup broccoli florets 1 cup frozen peas, defrosted 1 medium carrot, sliced 1/2 cup cut up green beans 1/2 pound potato, peeled & cut into 1/2-inch dice 1 10 3/4 ounce can cond. cream of mushroom soup 1/4 pound mushroom, coarsely chopped 1 tablespoon sweet paprika 1/2 cup Vegetable Broth 2 tablespoons chopped parsley 1 tablespoon fines herbes 1 teaspoon salt 1 cup buttermilk dry biscuit mix 1/3 cup corn meal 1/3 cup shredded sharp cheddar cheese 1/3 cup buttermilk 1. Preheat oven to 350°. In a large skillet, melt margarine over medium heat. Add onion and garlic, cook, stirring occasionally, until soft 2 to 3 minutes. Add broccoli florets, peas, carrot, green beans and potatoes. Cook, stirring occasionally, 5 minutes. Reduce heat to low. Stir in cream of mushroom soup, mushrooms, paprika, broth, parsley, fine herbes, and stir. Cover and cook 10 minutes. Remove from heat. 2. Transfer cooked vegetables to a 2-qt casserole dish. In a bowl, blend biscuit mix with cornmeal, cheese and buttermilk. On a lightly floured surface, knead dough until it loses its stickiness, 3 to 4 minutes. On a layer of wax paper (or another non-stick surface such as a Tupperware Pastry Sheet), roll out dough to size of baking dish. 3. Carefully lift rolled-out cornmeal dough and invert to cover casserole dish. Remove wax paper. Crimp edges to side of casserole to cover tightly. Bake 20 to 25 minutes until crust is golden brown Nutrition Facts Amount Per Serving: Calories 357 - Calories from Fat 101 Percent Total Calories Fat 28%, Protein 11%, Carbohydrate 60% Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 8mg, Sodium 1488mg, Total Carbohydrate 54g, Dietary Fiber 2g, Protein 10g, Vitamin A 4814 units, Vitamin C 32 units, Calcium 0 units, Iron 4 units ********************** Tofu with Key West BBQ Sauce 4 servings This barbecue sauce comes from the Florida Keys. 1 pound extra-firm tofu 2 tablespoons unbleached flour 2 tablespoons stone-ground yellow cornmeal 1 1/2 teaspoons poultry seasoning 2 teaspoons nutritional yeast 1/2 teaspoon salt, (optional) 1/4 teaspoon fresh ground black pepper 2 tablespoons prepared yellow mustard 4 tablespoons Vegetable Broth, and a spritz of vegetable cooking spray SAUCE: 1/2 cup ketchup 1/3 to 1/2 cup honey, or sugar 2 tablespoons lime juice 2 cloves minced garlic 1 small onion, finely minced 4 tablespoons Worcestershire sauce 1 teaspoon hot pepper sauce Tofu: Cut tofu on short end into 1/4-inch slices. Drain on a paper towel for about 30 minutes. On a plate, mix flour, cornmeal, poultry seasoning, nutritional yeast, salt and pepper. Brush drained tofu on both sides with mustard, then roll in cornmeal mixture. Set aside. Heat broth in a heavy skillet over medium heat; carefully place 4 slices of tofu in skillet, without crowding, and saute until golden brown. Drain on paper towels. Keep warm til all slices are cooked. Sauce: In a heavy medium-sized saucepan, combine all sauce ingredients. Bring to a boil, and simmer on low heat for 20-30 minutes. Makes 1 1/2 cups. To Serve: Spoon sauce over tofu. Serve with a bland vegetable as sauce is rather spicy Nutrition Facts Amount Per Serving: Calories 220 - Calories from Fat 54 Percent Total Calories Fat 25%, Protein 20%, Carbohydrate 55% Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 960mg, Total Carbohydrate 31g, Dietary Fiber 1g, Protein 11g, Vitamin A 447 units, Vitamin C 8 units, Calcium 0 units, Iron 7 units ******************** Black Forest Cake From Soy of Cooking by Marie Oser Dried cherries and walnut pieces fill this rich chocolate cake topped with a fudge glaze -- outstanding! 12 servings vegetable oil cooking spray 2 cups whole wheat pastry flour 1 cup cocoa powder 1 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 1 3/4 cups Florida Crystals or sugar 8-oz. pkg. dried cherries (about 1 3/4 cups) 1/3 cup walnut pieces 1 1/4 cups lite silken tofu (extra firm), drained 3/4 cup prune puree 1 cup strong coffee 2 tsp. vanilla extract Preheat oven to 350°. Spray a Bundt pan with cooking spray. In a large bowl, mix together flour with the next 5 ingredients. Add cherries and walnut pieces, and set aside. Blend tofu in food processor until smooth. Add prune puree, and blend. Add coffee and vanilla, and blend. Fold tofu mixture into the dry ingredients. Turn into prepared pan, and hake for 40 minutes or until a toothpick inserted comes out clean. Cool 15 minutes in the pan, then invert onto a rack. Glaze 3 Tbsp. tapioca flour (or arrowroot) 1/4 cup cocoa powder 2 Tbsp. Florida Crystals or sugar 3/4 cup liquid Fruitsource or rice syrup In a small bowl, stir together the first 3 ingredients. Heat Fruitsource in microwave 1 minute. Whisk into cocoa mixture until smooth. Drizzle onto cooled cake. ---- ---------- NUTRITION ANALYSIS (PER SERVING) Protein 8 gm., Carbohydrate 72 gm., Fiber 7 gm., Fat 4 gm., Cholesterol 0, Calcium 58 mg., Sodium 268 mg. Calories 324 From protein: 9%; From carbohydrate: 81%; From fat.: 10% ****************************** Middle Eastern " Honey " Cake From Soy of Cooking by Marie Oser Makes 24 servings. vegetable oil cooking spay 3 cups unbleached flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon 1/2 tsp. salt 1 1/2 cups Sucanat or brown sugar 1 1/4 cups lite silken tofu (extra firm), drained 1 cup prune puree 3/4 cup liquid Fruitsource 1 Tbsp. grated orange zest 2 tsp. rose water 1/3 cup soymilk lite 1/2 cup walnut pieces Preheat oven to 350°. Spray a 9 " x13 " pan with cooking spray. Combine flour with the next 5 ingredients in a large bowl. Place tofu in food processor; blend until smooth. Add prune puree, and blend. Add Fruitsource, orange zest, and rose water; blend. Add tofu mixture to dry ingredients alternately with the soymilk. Fold in walnuts. Pour into prepared pan. Bake 45 minutes or until toothpick inserted in center comes out clean. ---- ---------- Nutrition Analysis (per serving): Protein 3 gm., Carbohydrate 34gm., Fiber 1gm., Fat 2 gm., Cholesterol 0, Calcium 37mg., Sodium 163 mg. Calories 162 From protein: 7%; From carbohydrate: 82%; From fat: 10% ************************ Fruit and Nut Bars Makes 16 bars 1/2 cup dried apricots 1 cup dates 1 cup dried figs 2-3 tablespoons orange juice 3/4 cup unsweetened shredded coconut 1/2 cup ground almonds grated rind of 1 orange or lemon extra unsweetened shredded coconut Wash the apricots thoroughly, then chop all the dried fruit - a food processor is good for this. Then add the orange juice, coconut, almonds, and grated rind. Press the mixture into a lightly greased 8- inch square shallow cake pan, making it about 1/2 inch deep. Sprinkle with more shredded coconut. Chill, then cut into bars. ********************** Sam's Peanut Butter Balls Makes about twenty 1-1/4-inch balls 1 cup salted natural peanut butter 1/3 cup mild honey, such as clover or orange blossom 2 teaspoons carob powder or unsweetened cocoa Big pinch of cinnamon 2/3 cup raisins 2 tablespoons plus 1/2 cup unsweetened shredded coconut (available at health food stores) or sweetened flaked coconut If you are starting a new jar of peanut butter, make sure you stir it well to mix any separated oil back in. In a large mixing bowl, mix the peanut butter, honey, carob powder, and cinnamon with a wooden spoon until blended. Stir in the raisins and 2 tablespoons of the coconut. Refrigerate the mixture for 1 to 2 hours if possible. Using a spoon, scoop up small heaps of the mixture and gently roll them into 1-1/4 inch balls. It makes rolling easier if, once you have a rough ball, you roll the ball in coconut. Cover loosely with plastic wrap and refrigerate the balls for at least 30 minutes before serving. Recipe from Feeding the Healthy Vegetarian Family, a Bantam Books Trade Paperback. © 1998 Ken Haedrich. Grilled Eggplant Sandwiches: One for Adults, One for Kids Makes 4 large open-face sandwiches. Olive-Herb Sauce a good fistful of parsley (about 1 cup packed) 6 to 8 fresh basil leaves 1 garlic clove 9 or 10 good-quality pitted oil-cured olives scant 1/2 cup olive oil 1 to 2 teaspoons lemon juice salt and freshly ground black pepper Toppings and Assembly 12 slices of grilled eggplant 6 ounces of grilled portobello mushrooms small ripe tomatoes (1 per adult sandwich), grilled a good store-bought tomato sauce for the kids' sandwiches (1/4 cup per sandwich) 1 long loaf of French bread, halved lengthwise and crosswise olive oil, to brush on the bread 1 1/2 cups grated cheese (optional) Prepare the sauce by adding all sauce ingredients to a food processor. Process to a smooth consistency. Refrigerate. Make a fire and grill the eggplant. Move the slices to the warming area of your grill or place them on a large baking sheet and keep them warm in a low oven. Grill the mushrooms and tomatoes at the same time; transfer them to heatproof plates and keep them warm also. Warm the tomato sauce for the kids' sandwiches and have it standing by. When you are ready to assemble the sandwiches, brush the insides of each slice of bread with a little olive oil and grill those sides until the bread is warm, 2 to 3 minutes. To make the kids' sandwiches (do those first so you can enjoy your own), spoon a generous helping of sauce on each piece of bread you need. Layer 3 overlapping slices over the sauce and dampen them with a touch more sauce. If you are using it, sprinkle a little of the cheese over the top and put the sandwiches on the grill. Cover for a minute or so, to start the cheese melting, then serve. For the adult sandwiches, warm the bread as above, then spread the insides with several spoonfuls of the herb sauce. Layer the eggplant slices over the sauce, then cover each one with mushrooms and 2 pieces of grilled tomato. Cover with cheese, if you are using it, and warm the cheese as above. Serve at once. Recipe from Feeding the Healthy Vegetarian Family, a Bantam Books Trade Paperback. © 1998 Ken Haedrich. Honey Hermits Makes about 18 cookies 2/3 cup mild honey, at room temperature 1/3 cup unsulphured molasses 1/4 cup unsalted butter, melted 1/4 cup flavorless vegetable or sunflower oil 2 1/3 cups whole wheat pastry flour 1/3 cup whole wheat flour 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup chopped golden raisins 1/2 cup finely chopped walnuts Whisk the honey, molasses, melted butter, and oil in a bowl until blended. Mix the remaining ingredients in a separate large bowl. Make a well in the dry ingredients and stir in the liquid until the dough is uniformly blended; it will be damp and somewhat sticky. Cover and refrigerate for at least 2 hours. Preheat the oven to 350 degrees. Lightly butter 2 large cookie sheets. Using generous spoonfuls of dough, roll into 1 3/4-inch balls; use floured hands if the dough feels sticky. Place the balls about 3 inches apart on the sheets and bake for about 15 minutes. When done, the cookies will have spread and have small cracks over most of the surface. They'll feel stop but not squishy to the touch. Cool on the sheets for 1 minute, then transfer to a rack to finish cooling. Recipe from Feeding the Healthy Vegetarian Family ************************ Quote Link to comment Share on other sites More sharing options...
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