VT11: main dishes

[Guest guest]

* Exported from MasterCook *

 

Green Beans With Mushrooms Marsala

 

Recipe By :Vegetarian Times 1998

Serving Size : 8 Preparation Time :0:00

Categories : Menu 11 Menu 1

Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 pound green beans -- ends trimmed

1 tablespoon extra virgin olive oil

1 clove garlic -- minced

1 pound white or brown mushrooms -- trim, slice (1/8-in)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup sweet marsala wine or sherry

 

Lay green beans in steamer of choice; cover. Steam over high heat until beans

are crisp-tender, about 15 minutes.

 

While beans are steaming, heat oil over high heat in large nonstick skillet.

Add garlic: cook, stirring, until garlic is cooked through but not brown. Add

mushrooms: cook, stirring and flipping, until mushrooms exude moisture and begin

to brown, about 7 minutes. Add seasonings and wine or sherry; stir. Continue

cooking until alcohol evaporates, 1 to 2 minutes. Cover with lid; set aside.

 

When beans are steamed, transfer to serving plate. Pour mushrooms over top.

Serve immediately.

___________________

VARIATIONS: Serve steamed green beans drizzled with mixture of fresh lemon juice

and extra-virgin olive oil. Add salt and black pepper to taste. Or chill

steamed green beans then toss in vinaigrette and serve on bed of crisp lettuces.

 

PER SERVING: 70 CALORIES; 3G PROTEIN; 3G TOTAL FAT; 9G CARBOHYDRATE; 0MG

CHOLESTEROL; 363MG SODIUM; 4G FIBER

 

Description:

" VEGAN "

Source:

" Complete Thanksgiving Cookbook: Harvest of Side Dishes "

S(File Date):

" 1996-05 Vegetarian Times Magazine "

 

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

Per Serving (excluding unknown items): 50 Calories; 2g Fat (34.3% calories from

fat); 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 272mg

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

 

Serving Ideas : Serves 6 to 8 side dish portions

 

NOTES : Really easy green bean dish. The marsala gives it a rich taste, just

right for a holiday.

Nutr. Assoc. : 0 0 0 4196 0 0 4106

 

 

* Exported from MasterCook *

 

Buttercup Squash, Parsnip and Cranberry Bean Stew

 

Recipe By :Vegetarian Times 1998

Serving Size : 4 Preparation Time :0:00

Categories : Menu 11 Stews

 

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon canola oil

1 cup sliced celery

2 or-3 cloves garlic -- minced

1 chipotle pepper -- minced

4 large tomatoes -- cored and diced

1 1/2 tablespoons paprika

1 tablespoon dried oregano

Salt and pepper -- to taste

2 cups buttercup or butternut squash -- peeled and diced

2 cups parsnips -- peeled and diced

12 to-16 each pearl onions -- peeled

1 cup diced carrots

2 1/2 cups water

1 1/2 cups cooked cranberry beans -- drained

1 cup fresh or frozen corn kernels

8 broccoli florets

 

In a large saucepan, heat oil over medium heat. Add celery, garlic and chipotle

and cook 3 to 4 minutes. Add tomatoes, paprika, oregano and salt and pepper;

cook over medium-low heat, stirring frequently, until mixture resembles thick

pulp, about 8 minutes.

 

Add squash, parsnips, onions, carrots and water; cook, stirring occasionally,

until squash and parsnips are tender, about 30 minutes. Stir in beans, corn and

broccoli. Cover and cook 5 to 10 minutes more.

 

Serve in a large bowl with brown rice or quinoa on the side, or in a baked

pumpkin.

___________________

Per Serving: 237 Cal.; 7g Prot.; 5g Fat; 50g Carb.; 0mg Chol.; 68mg Sod.; 9g

Fiber.

Source:

" Complete Thanksgiving Cookbook: Magnificent Entrees "

 

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

Per Serving (excluding unknown items): 356 Calories; 6g Fat (12.9% calories from

fat); 14g Protein; 71g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 671mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Vegetable; 1 Fat.

 

NOTES : The mildly sweet flavor and firm texture of parsnips pair well with the

delicately flavored buttercup squash; chipotle pepper adds a smoky, peppery

nuance.

Nutr. Assoc. : 0 0 3505 0 0 0 0 0 4644 0 0 0 0 2931 0 0