Guest guest Posted November 4, 2000 Report Share Posted November 4, 2000 * Exported from MasterCook * *MENU*: Vegetarian Times Complete Thanksgiving Cookbook: Menu 10 Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : *MENUS* Menu-10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Avocado Dip Toasted Corn Salad with Citrus Vinaigrette Harvest Vegetable Pie Paprika Mashed Potatoes Bulgur-Almond Stuffing String Beans with Julienned Vegetables Pumpkin-Apricot Quick Bread Lemon Tofu " Cheesecake " NOTE: I have figured each menu to be 8 servings, although some recipes may serve fewer or more. The nutritional info on the menus is not exactly accurate. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1656 Calories; 79g Fat (42.2% calories from fat); 48g Protein; 195g Carbohydrate; 27g Dietary Fiber; 179mg Cholesterol; 2342mg Sodium. Exchanges: 7 1/2 Grain(Starch); 3 Lean Meat; 5 1/2 Vegetable; 1 Fruit; 0 Non-Fat Milk; 13 1/2 Fat; 3 Other Carbohydrates. Suggested Wine: White Zinfandel or semi-dry Reisling or fruity blush wine Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Avocado Dip Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 55 Preparation Time :0:00 Categories : Menu 2 Menu-10 Tempting Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound soft tofu 4 avocados -- pitted 3 cloves garlic -- minced 2 tablespoons soy sauce juice from 1 lemon soy milk as needed Blend together all ingredients except soy milk. Thin mixture with soy milk if too thick. Place in a serving bowl. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " Yield: " 3 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 27 Calories; 2g Fat (73.9% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 39mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 5290 0 0 0 0 0 * Exported from MasterCook * Bulgur-Almond Stuffing Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu-10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups bulgur 2 1/2 cups boiling water 1/2 cup sliced almonds -- or other nuts (to 1 cup) 1 bunch scallions -- (about 8) thinly sliced 1 Rome apple -- or Cortland, chopped 1/4 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons butter or margarine -- (or soy margarine) (to 3 tbsp) Place bulgur in a medium bowl. Pour in water, cover, and let sit for 1 hour. Preheat oven to 350ºF. Add to bulgur the nuts, scallions, apple, thyme, salt & pepper; toss well. Transfer mixture to a medium baking dish. Cut butter or margarine into small pieces and place on bulgur. Bake 15 minutes. Serve hot or warm. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 239 Calories; 11g Fat (38.0% calories from fat); 7g Protein; 33g Carbohydrate; 8g Dietary Fiber; 10mg Cholesterol; 227mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Harvest Vegetable Pie Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Magnificent Entrees Menu-10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 28 oz. cans whole tomatoes in tomato juice 2 cloves garlic -- minced 2 tablespoons tomato paste 3 10 oz. bags washed ready to eat salad spinach OR 3 10 oz. pkgs. frozen chopped spinach -- thawed 1/2 teaspoon freshly grated nutmeg 1 teaspoon salt -- divided 1 teaspoon freshly ground black pepper -- divided 2 pounds mushrooms -- stems included, cleaned 4 cups thinly sliced onions -- (I use Vidalia) 1 teaspoon sugar 1 cup feta cheese -- crumbled 4 eggs -- (or Egg Beaters or substitute), beaten 1 cup mozzarella cheese -- divided 10 sheets phyllo dough In large colander or sieve set over bowl, drain tomatoes. Save juice, covered & refrigerated, for later use. Cut tomatoes in half; place cut side down in colander; drain well. Squeeze seeds out of cut halves. Chop each tomato half into 8 pieces. Place tomatoes in lightly oiled 12-inch nonstick skillet. Saute over high heat, stirring, until all juices have evaporated, about 5 minutes. Add garlic; cook, stirring until garlic is soft, about 3 minutes. Add tomato paste; stir gently to combine. Cook until no juice remains, about 5 minutes. Turn tomato mixture onto large plate lined with paper towels to cool. Cook spinach in batches with 1 cup water in skillet, covered, over high heat until spinach wilts, about 5 minutes. Remove to colander to drain and cool. Squeeze spinach by handfuls until very dry. (If using frozen chopped thawed spinach, skip the cooking step and squeeze until no more moisture can be extracted.) Chop spinach finely with knife on cutting board. Return to colander to drain. Squeeze a second time. In medium bowl, mix spinach with nutmeg, 1/2 tsp. salt, and 1/2 tsp. pepper. Place on paper towel lined plate. Trim woody ends from mushroom stems. In a food processor, using shredding blade, shred mushrooms finely in batches. (Can mince with a knife in batches on cutting board.) In lightly oiled skillet over high heat, saute mushrooms, stirring, until all moisture evaporates, up to 20 minutes. Season with remaining 1/2 tsp. salt and 1/2 tsp. pepper. Turn onto paper towel lined plate to cool. In lightly oiled skillet, saute onions with sugar, stirring, until onions are caramelized but not burned, about 20 minutes. Turn out onto paper towel lined plate to cool. At this point, the four filling ingredients may be put into separate self-seal plastic bags, each with a folded paper towel, and refrigerated. TO ASSEMBLE PIE: Preheat oven to 350 degrees F. In a medium bowl, mix together feta, eggs, and spinach. Unfold phyllo sheets. Lay flat on length of waxed paper. Cover top completely with clean damp towel. Lightly oil a 9 to 10-inch round springform pan. Remove one sheet of phyllo from top. Cover remaining sheets with a damp towel. Working with the edges toward center, spray or brush phyllo sheet lightly with olive oil or butter-flavored or olive oil cooking spray. Ease sheet onto bottom of springform pan. Pat dough against sides; let excess hang out over pan edge. Repeat with second sheet at an angle to first sheet. Repeat with third, fourth, and fifth sheets at angles so all four quarters of the pan are covered. Layer in 4 additional oiled sheets. Oil both sides of an additional sheet of phyllo; fold in half and ease into bottom of pan (for support of bottom of pie). Add fillings in layers as follows: spinach-feta-egg mixture, mushrooms, 1/2 cup mozzarel! la, tomatoes, 1/2 cup mozzarella, onions. Bring phyllo sheets up over top of pie and spray lightly with oil. Lightly oil another phyllo sheet. Cut into fourths, cutting along shot side of rectangle. Fold each piece in half lengthwise. Roll up *loosely* jelly-roll fashion. Pinch at bottom to make a rose and spread side slightly to make petals. Repeat with each piece. Place 4 phyllo roses in center of pie, pinching phyllo top to attach. Place springform pan on baking sheet to catch any drips. Bake in center of oven until phyllo is golden brown and filling is completely cooked, about 1 hour. (If some areas, such as roses, begin to get too brown, cover those areas with foil.) Remove from oven. Let sit for 10-15 minutes. With a small thin spatula, loosen phyllo from pan dies. Unclasp springform pan and remove sides. Lift pie (leaving bottom of springform pan with pie) onto a serving plate. Decorate sides of plate, if desired, with parsley, flowers, leaves, etc. VARIATIONS: (1) VEGAN VERSION: Omit eggs and feta in spinach layer and substitute 1/2 cup shredded mozzarella-type soy cheese and a 10-ounce package of Japanese-style firm tofu that has been drained to press out excess moisture. In the tomato and mushroom layers, substitute 1/2 cup soy mozzarella for dairy cheese. (2) Instead of phyllo, try puff pastry. Use 2 sheets (1 package) frozen puff pastry, thawed according to package directions. Roll one sheet on a lightly floured surface. Cut into 3 equal short lengths. Fit each length into the sides of a springform pan, allowing top edges to hang out over sides. Seal edges with water, save scraps. Roll out second sheet slightly. Cut a circle 1/2 inch larger than pan bottom. Save scraps. Ease circle into bottom of pan, sea! ling edges to sides on inner side with water. Layer fillings as directed. Bring up overhanging puff pastry sides over top. Center will be open. Gather scraps, knead briefly to combine. Roll out onto a 9-inch circle. Brush edges with water to seal. Place on top of pie. Cut decorate slits with a sharp knife. Bake at 400ºF for 1 hour. (3) For a simple phyllo pie, lay phyllo sheets as directed on 12-inch flat pizza pan. Layer fillings to within 1 inch of edge. Gather ends of phyllo together on top of pie and twist. Bake as directed. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 280 Calories; 12g Fat (43.9% calories from fat); 16g Protein; 18g Carbohydrate; 6g Dietary Fiber; 123mg Cholesterol; 794mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 3 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : The success of this layered vegetable pie depends upon making sure all ingredients are as dry as possible, so don't stint on cooking times. You can make the four filling ingredients a day ahead and store them in the refrigerator in plastic bags with a clean dry paper towel tucked in to absorb excess moisture. Fresh spinach has a much better flavor than frozen. One 12-inch skillet may be used to prepare each set of filling ingredients. Simply rinse with hot water and dry in between. KAREN'S NOTE: This has become our traditional Thanksgiving main dish! Although it is a lengthy recipe and it is rather time-consuming to make, it is not difficult. Karen C. Greenlee List Owner of Veg-Recipes (Veg-Recipes) -- a MasterCook vegetarian recipe list. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Tofu " Cheesecake " Recipe By :Vegetarian TimesComplete Thanksgiving Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Delicious Desserts Menu 3 Menu-10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- CRUST: 2 cups graham cracker crumbs 1/4 cup maple syrup 1/4 teaspoon almond extract FILLING: 1 pound firm silken tofu 1/3 cup sugar 1 tablespoon tahini -- or almond butter 1/2 teaspoon salt 1 tablespoon fresh lemon juice -- (to 2 tbsp) 1/2 teaspoon lemon zest 1/2 teaspoon almond extract 2 tablespoons cornstarch DISSOLVED IN: 2 tablespoons soy milk -- or rice milk Preheat oven to 350ºF. To make the crust, in a medium bowl, mix cracker crumbs, syrup, and extract until crumbs are moistened. Pour into an oiled 9-inch pie plate; press mixture evenly to form crust. Bake 5 minutes; let cool while preparing filling. To prepare filling, blend all ingredients in a food processor or blender until smooth, about 30 seconds. Pour mixture into crust. Bake until top of pie is slightly browned, about 30 minutes. Cool and refrigerate until thoroughly chilled and firm, about 2 hours. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 203 Calories; 5g Fat (20.8% calories from fat); 6g Protein; 35g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. NOTES : VARIATIONS: Use a prepared graham cracker crust. For a no-bake cheesecake, omit cornstarch mixture. Pour filling into crust and refrigerate until firm, at least 2 hours or overnight. The texture will resemble that of a cream pie. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Paprika Mashed Potatoes Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu-10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium baking potatoes -- peeled & diced 3/4 cup plain nonfat yogurt 1/4 cup evaporated skim milk -- or soy milk 1/2 tablespoon paprika salt to taste 1/2 teaspoon freshly ground pepper 1 teaspoon unsalted butter -- melted (or soy margarine) Place potatoes in a saucepan, add cold water to cover, and bring to a boil. Reduce heat, partially cover and gently boil about 20 minutes or until tender. Drain. Combine potatoes with yogurt, milk or soy milk, paprika, and salt & pepper. Mash or beat with an electric mixer until smooth. Drizzle with butter or soy margarine. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; 1g Fat (4.8% calories from fat); 6g Protein; 37g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 45mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 0 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin-Apricot Quick Bread Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 15 Preparation Time :0:00 Categories : Breads, Biscuits & Muffins Menu-10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/4 teaspoon ground coriander 1 cup sugar 1/2 cup coarsely chopped dried apricots 1 15 oz can pumpkin puree 2 eggs OR 1 tbsp. Egg Replacer dissolved in 4 tbsp water 1/3 cup fresh orange juice 1 tablespoon grated orange zest Preheat oven to 350ºF. Lightly grease and flour a 9x5x3 " loaf pan. In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon, ginger, cardamom, coriander, sugar, and apricots; mix thoroughly. In another bowl, whisk together pumpkin purr, Egg Replacer or eggs, orange juice, and zest. Pour pumpkin mixture over dry ingredients; stir until batter is well blended. Transfer batter to loaf pan; bake until tester inserted in center comes out clean, 55 to 60 minutes. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " Yield: " 1 loaf " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 137 Calories; 1g Fat (5.5% calories from fat); 3g Protein; 30g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates. NOTES : Helpful Hint: Tent loaf with foil to avoid overbrowning halfway through baking, if necessary. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 1012 * Exported from MasterCook * String Beans with Julienned Vegetables Recipe By :Vegetarian Times Complete Thanksgiving Cookbook Serving Size : 4 Preparation Time :0:00 Categories : Harvest of Side Dishes Menu 6 Menu-10 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup olive oil -- or other vegetable oil 1/4 cup rice vinegar 2 tablespoons fresh tarragon -- or 1 tbsp dried 1 tablespoon Dijon mustard 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 pound string beans -- halved, blanched & without stems 1 small red onion -- slivered 1 red or yellow bell pepper -- cut into strips 1/2 pound jicama -- peeled & julienned OR 1 large carrot -- peeled & julienned 1 jalapeno pepper -- (optional) seeded & minced 1/2 cup slivered almonds In a medium bowl, whisk together the oil, vinegar, tarragon, mustard, sugar, salt & pepper. Add beans, onion, bell pepper, jicama or carrot, jalapeno, if desired, and almonds. Toss thoroughly. Chill one hour. Serve over a bed of lettuce. S(ISBN): " 0-02-862567-6 " Copyright: " 1998 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 345 Calories; 28g Fat (69.1% calories from fat); 6g Protein; 22g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 329mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4695 0 0 0 0 0 * Exported from MasterCook * Toasted Corn Salad with Citrus Vinaigrette Recipe By :Vegetarian Times Magazine, July 1996, page 54 Serving Size : 8 Preparation Time :0:00 Categories : Menu-10 Salubrious Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SALAD*** 1 cup fresh corn kernels 2 quarts mixed baby salad greens -- (about 8 cups or 10-oz. bag) 3/4 cup cooked black beans 1/2 cup cooked rice 1 cup seeded and finely chopped cherry tomatoes ***VINAIGRETTE*** 1 clove garlic -- minced 1/4 cup freshly squeezed lime juice -- (1 to 2 limes) 1/2 cup freshly squeezed lemon juice -- (1 large lemon) 1/2 cup freshly squeezed orange juice -- (1 medium orange) 1/2 teaspoon orange zest 1 tablespoon rice vinegar -- or other mild white vinegar 2 teaspoons Dijon mustard 1 teaspoon salt 1 teaspoon honey 1/4 cup corn oil 1/2 cup canola oil In large, hot, nonstick dry skillet over high heat, toast corn kernels until they " jump " and char slightly, flipping often with spatula. When kernels are toasted, turn out on paper towels to cool. To blender jar, food processor bowl or jar with lid, add garlic, citrus juices, zest, vinegar, mustard, salt and honey. Process or shake to mix thoroughly. With motor running or while whisking, add oils in thin stream. Set aside. In large salad bowl, add greens, beans, rice, tomatoes and corn. Toss with a small amount of vinaigrette, starting with 1/4 cup. Add more by tablespoon to taste. Makes about 2 cups dressing and servings of salad of about 1 cup each. VARIATIONS: Add 4 to 6 pickled jalapeno slices to blender or food processor, or mince and add to jar. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 244 Calories; 21g Fat (74.7% calories from fat); 3g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 285mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates. NOTES : HELPFUL HINT: To get the most juice out of limes, use your palms to roll them back and forth firmly across countertop to soften. Then cut and juice with citrus juicer or reamer. Nutr. Assoc. : 0 0 0 0 0 902557 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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