VT11: Appetizer and soup

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* Exported from MasterCook *

 

Autumn Tomato Bruschetta

 

Recipe By :Vegetarian Times 1998

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers Menu 11

 

 

Amount Measure Ingredient -- Preparation Method

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

4 pounds beefsteak tomatoes -- fresh or roasted

1 tablespoon olive oil

1 loaf French bread or Italian bread

2 cloves garlic

 

To roast tomatoes, preheat oven to 500F. Oil a 9-by-12-inch baking dish. Slice

tomatoes in 1/2-inch thick slices. then cut slices in half, or in quarters if

very large. Layer tomato slices in baking dish. Brush each layer with oil. Roast

tomatoes until very soft, about 4 to 5 minutes.

 

Meanwhile, slice bread into 1-inch slices. Place on baking sheet. Bake bread

until toasted, 3 to 4 minutes; remove from oven and rub each slice with garlic

clove. Remove tomatoes from pan with a slotted spoon or spatula; place on top of

bread slices.

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Per serving: 186 cals; 6g protein; 4g fat; 33g carbs; 0mg chol; 160mg sodium; 4g

fiber

 

Description:

" Vegan "

Source:

" Complete Thanksgiving Cookbook: Tempting Appetizers "

S(File Date):

" 1994-10 Vegetarian Times Magazine "

 

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Per Serving (excluding unknown items): 171 Calories; 3g Fat (18.0% calories from

fat); 5g Protein; 30g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 345mg

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

 

NOTES : When tomatoes are out of season, roast them first to bring out their

flavor.

Nutr. Assoc. : 0 0 593 0

 

 

* Exported from MasterCook *

 

Classic Onion Soup

 

Recipe By :Vegetarian Times 1998

Serving Size : 6 Preparation Time :0:00

Categories : Menu 11 Soups

 

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons margarine

2 tablespoons olive oil

4 large spanish or yellow onions -- halve, thinly slice

2 cups water

1 quart onion-flavored vegetable stock

1 bay leaf

1 teaspoon fresh thyme (1/2 tsp dried)

1/4 cup sherry

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

10 ounces French bread

(cut bread 1-inch thick, one slice per

serving)

6 tablespoons crumbled goat cheese -- or soy cheese

fresh thyme (optional) -- sprigs to garnish

 

Heat oil and margarine in a large skillet over medium-high heat. Add onions:

saute until tender and golden, 5 to 7 minutes. Transfer to a large saucepan with

water and stock, and place over medium-high heat. Add bay leaf, thyme, sherry,

salt and pepper; simmer 30 minutes.

 

Preheat oven to 500F. Pour soup into 6 ovenproof serving bowls. Place a bread

slice on top of each, and sprinkle about 1 tablespoon cheese over each bowl.

Place bowls on a baking sheet; transfer to oven. Bake until cheese melts, 1 to 2

minutes. Garnish with thyme if desired and serve.

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Per serving: 192 cals, 5g protein;; 9g fat; 23g carbs; 1mg cholesterol; 917mg

sodium; 2g fiber.

 

Source:

" Complete Thanksgiving Cookbook: Savory Autumn Soups "

S(File Date):

" 1995-09 Vegetarian Times Magazine "

 

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Per Serving (excluding unknown items): 250 Calories; 12g Fat (46.2% calories

from fat); 6g Protein; 26g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol;

542mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Fat.

 

NOTES : Readers tell us that onion soup is one of the dishes they miss the most

when they go vegetarian' here's a version without beef broth

Nutr. Assoc. : 0 0 0 0 1582 0 3413 0 0 0 594 0 0 0