VT Thanksgiving Menu 5/Part 2

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* Exported from MasterCook *

 

Zuni Succotash

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : Harvest of Side Dishes Menu 5

 

 

Amount Measure Ingredient -- Preparation Method

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6 cobs fresh corn

1/4 cup butter or margarine -- or vegetable oil

1 cup finely diced onion

2 cups cooked beans such as red, pinto, adzuki,

or cranberry

2 poblano peppers -- roasted, peeled, & finely diced

1 medium zucchini -- finely diced

1 cup water

salt & freshly ground pepper to taste

 

Cut corn kernels off cobs. Heat butter, margarine, or oil; saute onion over low

heat until translucent. Add corn. Cook 5 minutes over low heat, stirring

constantly.

 

Add beans, chiles, and zucchini; stir well. Add water, cook over low heat 15

minutes, stirring every 3 minutes. (Corn will caramelize slightly.) Season

with salt & pepper.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 184 Calories; 7g Fat (31.1% calories from

fat); 7g Protein; 28g Carbohydrate; 6g Dietary Fiber; 16mg Cholesterol; 73mg

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

 

NOTES : The word succotash comes from a Narragansett Indian word meaning " boiled

whole kernels of corn. " The heat in this version can be adjusted, depending on

the type of chiles used.

Nutr. Assoc. : 0 0 20034 1136 0 0 0 0

 

 

* Exported from MasterCook *

 

Spinach with Pine Nuts and Raisins

 

Recipe By :Vegetarian TimesComplete Thanksgiving Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Harvest of Side Dishes Menu 3

Menu 5

 

Amount Measure Ingredient -- Preparation Method

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3 pounds fresh spinach -- cleaned & trimmed

2 tablespoons olive oil

2 cloves garlic -- minced

1/3 cup pine nuts -- toasted

1/2 cup raisins -- coarsely chopped

1/2 teaspoon salt

1/4 cup freshly ground black pepper

 

Bring a large pot of water to a boil. Blanch spinach by dropping in water for

45 seconds. Drain spinach; chop, and set aside.

 

In a heavy skillet, heat oil. Add spinach and remaining ingredients. Cook over

medium heat for 10 minutes, stirring frequently, until the spinach has wilted.

Serve hot or at room temperature.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 272 Calories; 14g Fat (40.4% calories

from fat); 14g Protein; 32g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

541mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 1

Fruit; 2 1/2 Fat.

 

NOTES : If you don't have fresh spinach, use 2 10-ounce packages of frozen

chopped spinach, thawed and squeezed dry. Add directly to skillet with

remaining ingredients.

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* Exported from MasterCook *

 

Indian Pudding

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 5 Preparation Time :0:00

Categories : Delicious Desserts Menu 5

 

 

Amount Measure Ingredient -- Preparation Method

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2/3 cup yellow cornmeal

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

4 cups milk -- or soy milk, divided

1/3 cup maple syrup

2 tablespoons peanut butter

OR cashew butter

2/3 cup raisins -- or dried currants

 

Preheat oven to 275ºF. Spray a 1 1/2 quart casserole with vegetable cooking

spray. Set aside. Sift together cornmeal, ginger, nutmeg, and salt. Set

aside. In a 2-quart saucepan bring 3 cups of milk or soy milk just to a boil

over medium heat. Whisk in maple syrup. Gradually whisk in cornmeal mixture.

Reduce heat to low. Cook 10 minutes, stirring frequently, until mixture is

thick and smooth. Whisk in peanut butter or cashew butter. Stir in raisins or

currants. Transfer cornmeal mixture to prepared dish. Pour remaining 1 cup of

milk or soy milk over top of mixture. Bake 2 1/2 hours , until milk is absorbed

on top of pudding is browned. Serve warm.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 340 Calories; 10g Fat (26.4% calories

from fat); 10g Protein; 54g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol;

237mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fruit; 1 Non-Fat Milk;

1 1/2 Fat; 1 Other Carbohydrates.

 

 

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

 

 

* Exported from MasterCook *

 

Orange Gingerbread

 

Recipe By :Vegetarian Times Complete Thanksgiving Cookbook

Serving Size : 24 Preparation Time :0:00

Categories : Delicious Desserts Menu 5

 

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup canola oil

1 cup dark molasses

1 1/4 cups fresh orange juice

1 tablespoon finely grated orange rind

2 1/2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon cinnamon

2 teaspoons ground ginger

1/2 teaspoon salt

1/2 cup raisins

 

Preheat oven to 350ºF. In a large bowl, mix together wet ingredients. In a

medium bowl, sift together dry ingredients. Add raisins.

 

Add dry ingredients to wet ingredients and mix well. Pour into a greased

9x13-inch pan and bake 40 minutes, making sure not to overbake. Gingerbread

will be moist.

 

S(ISBN):

" 0-02-862567-6 "

Copyright:

" 1998 "

 

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Per Serving (excluding unknown items): 121 Calories; 3g Fat (23.5% calories from

fat); 2g Protein; 22g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 103mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

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