Vegetarian Journal Recipes, September/October 2000 (VEGAN)

[Guest guest]

Southwestern Green Bean and Red Pepper Chowder

Carrot, Pear, and White Bean Chowder

Brunswich Stew A La Vegan

Marrano Chowder

Potato and Kale Chowder

Lentil Chowder

Orange Beet Puree

Savory Baked Beets with Horseradish Sauce

Roasted Rosemary Beets

Creamy Beet Green Chowder

Spicy Sesame Beets and Greens with Jasmine Rice

Smoky Tempeh with Beets and Wilted Greens over Pasta

Balsamic-Basil Pickled Beets

Borscht

Vegetarian Lentil Kofte (Mercimekli Kofte)

Lemon Beans (Fasulye Pilaki)

Shepherd's Salad (Coban Salatasi)

Cucumber-Yogurt Sauce (Cacik)

Red Lentil Soup (Mercimek Corbasi)

Rice Pilaf with Chickpeas (Pirinc Pilavi Nohutlu)

Roasted Eggplant, Tomato, and Pepper Salad (Kozlenmis Sebze)

 

 

* Exported from MasterCook *

 

Balsamic-Basil Pickled Beets

 

Recipe By :Debra Daniels-Zeller

Serving Size : 0 Preparation Time :0:00

Categories : From Vegetarian Journal Salads

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 cups cut up beets (about 1 pound)

5 tablespoons balsamic vinegar

1/2 cup -- water

1 te granulated sweetener

1 clove to 2 cloves garlic -- pressed

1/4 cup fresh chopped basil

 

 

 

Slice, dice, chunk, grate, or julienne the beets. Steam until done but not

overcooked. (How long you steam them depends on how they are cut. Grated beets

only take a few minutes, while sliced beets may take 10 minutes). While beets

steam, combine the balsamic vinegar, water, sweetener, and garlic together in a

small jar. Shake until blended. When beets are done, drain and pour balsamic

vinegar mixture over them. Stir in the fresh basil. Let cool. Refrigerate,

stirring beets every once in awhile, and serve later as desired. The longer

these beets marinate, the more they soak up the delicious balsamic flavor.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 12 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 5g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg

Sodium. Exchanges: 1/2 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Borscht

 

Recipe By :Debra Daniels-Zeller

Serving Size : 6 Preparation Time :0:00

Categories : From Vegetarian Journal Soups & Stews

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1/2 tablespoon canola or olive oil

1 large onion -- chopped

4 to 5 cloves garlic, minced or pressed

2 stalks celery -- chopped

1 or 2 carrots -- sliced

2 tablespoons tomato paste

6 cups water or vegetable stock (or use a

combination of the two)

1/2 tablespoon fresh dill or 1/2 teaspoon dried dill

4 cups sliced beets

salt and pepper to taste

1 potato -- baked

juice and zest of one lemon

1 tablespoon to 2 tablespoons granulated sweetener

 

 

Heat a large, heavy soup pot over medium heat. Add the oil and onion. Stir,

reduce heat, cover, and sweat onions until they are translucent. Add garlic,

celery, and carrots. Stir and cook for about 5 more minutes. Stir in the

tomato paste. Mix well and continue to cook for another minute or two. Add the

water or stock, dill, and beets. Bring to a boil. Reduce heat to a simmer.

Cover and cook for 15 minutes or until beets are tender. Add salt and pepper to

taste. In a medium bowl with a hand blender, or in a blender, puree the potato,

lemon juice, zest, granulated sweetener, and approximately 1/2 cup soup liquid

until smooth and creamy. Stir into the rest of the soup and adjust salt and

pepper seasoning. Serve with a dollop of play soy yogurt of tofu-lemon mixture.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 30 Calories; trace Fat (2.7% calories

from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 56mg

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

 

 

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

 

 

* Exported from MasterCook *

 

Brunswick Stew A La Vegan

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : From Vegetarian Journal Soups & Stews

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

Vegetable oil spray

1 cup diced onions

3 cloves garlic -- minced

1 tablespoon all-purpose flour

2 teaspoons dried sage

2 cups vegetable broth

1 cup unpeeled and chopped red or white rose

potatoes

1/2 cup thinly sliced carrots

2 cups thawed frozen lima or butter beans -- or canned, drained

beans

2 cups chopped, undrained canned tomatoes

1 1/4 cups cut corn -- thawed, if frozen; drained if canned, cut

-- from cob if fresh

1 tablespoon ketchup

1 teaspoon soy sauce

1 teaspoon hot sauce

2 teaspoons vinegar

 

In a large pot, spray oil and allow to heat. Saute onion until soft (about 3

minutes). Add garlic and saute for one minute. Stir in flour and sage and stir

until combined. (This creates a roux, a thickening agent) Add broth and bring

to a boil, stirring constantly. Lower heat, and add potatoes, carrots, and

beans. Cover and allow to simmer for 10 minutes. Add tomatoes and corn and

simmer, uncovered, until all veggies are soft (about 15 minutes). Stir in

ketchup, soy sauce, hot sauce, and vinegar, and allow to cook for 3 minutes.

Serve hot.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 96 Calories; 2g Fat (15.3% calories from

fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 785mg

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

Carbohydrates.

 

 

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

 

 

* Exported from MasterCook *

 

Carrot, Pear, and White Bean Chowder

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : From Vegetarian Journal Soups & Stews

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

Vegetable oil spray

3/4 cup diced onion

2 cloves garlic -- minced

2 cups chopped carrots

2 teaspoons fresh rosemary -- or 1 tsp dried

1 teaspoon ground ginger

1 teaspoon white pepper

4 cups vegetable broth

3/4 cup fresh pears -- peeled and chopped firm ones

2 cups white beans -- cooked

(such as butter, Northern or navy beans)

 

In a medium pot, spray some oil and allow to heat. Add onion and saute until

soft (about 3 minutes). Add garlic and saute until soft, about 1 minutes. Add

carrots, rosemary, ginger, and pepper, stirring to mix. Add broth, bring to a

boil, reduce heat, and allow to simmer, covered for 10 minutes. Add the pears

and beans, and cook on low heat until carrots are tender, about 15 minutes.

Serve hot, as is. For a creamy soup, remove 1 cup, puree and return it to the

pot, allowing the soup to reheat.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 400 Calories; 1g Fat (2.6% calories from

fat); 25g Protein; 76g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 40mg

Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 0

Fat.

 

 

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

 

 

* Exported from MasterCook *

 

Creamy Beet Green Chowder

 

Recipe By :Vegetarian Journal, Health Ecology Ethics

Serving Size : 6 Preparation Time :0:00

Categories : From Vegetarian Journal Soups & Stews

Submitted To Mc-Recipes Submitted to Veg-Rec@

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

1/2 tablespoon canola or olive oil

1 large onion, chopped

2 stalks celery, chopped

1/2 teaspoon crushed pepper flakes

10 cloves garlic, minced or pressed

5 cups water

2 medium potatoes, peeled and cut into small pieces

1 bunch beet greens

2 cups sliced mushrooms

1/2 cup chopped fresh basil

salt and pepper to taste

parsley or broccoli sprouts to garnish

 

In the bottom of a large soup pot, saute the onion in oil until soft. Add

celery, pepper flakes, and garlic (10 cloves for true garlic lovers!). Saute

until vegetables are slightly tender. Add the water and the potatoes. Bring to

a boil, reduce heat, and simmer until potatoes are tender-about 15 minutes. Add

greens and cook until wilted-approximately another 10 minutes. Puree the

mixture in a blender, 2 cups at a time, until all is pureed. Return to pot and

add mushrooms and basil.. Cook for another 15 minutes or until the mushrooms

are soft. Add salt and pepper to taste. Garnish with parsley or sprouts and

serve.

 

 

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Per Serving (excluding unknown items): 8 Calories; trace Fat (11.2% calories

from fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 18mg

Sodium. Exchanges: 1/2 Vegetable.

 

NOTES : " A good source of vitamin A, folic acid, vitamin E, and calcium, beet

greens make a delicious creamy chowder. I like to serve this soup with a hunk

of crusty Italian bread or some warm cornbread. If you can't find fresh basil,

try using cilantro instead. "

 

" Note: If you want a soup with a high protein content, substitute 2 cups

soymilk for 2 cups of the water. "

 

Total calories per serving: 89

Carbohydrates: 17 grams

Sodium 124 milligrams

Fat: 2 grams

Protein: 3 grams

Fiber: 4 grams

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

 

 

* Exported from MasterCook *

 

Cucumber-Yogurt Sauce (Cacik)

 

Recipe By :Sally Berstein

Serving Size : 6 Preparation Time :0:00

Categories : Ethnic From Vegetarian Journal

Sauces Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

2 cups plain soy yogurt

2 cloves garlic -- peeled and crushed

pinch salt

1 long English (seedless) cucumber -- peeled and finely diced

3 teaspoons dried mint, crushed to a fine powder

salt and pepper to taste

sprigs of fresh mint or dill (garnish)

 

 

Combine the yogurt, garlic, and pinch of salt in a bowl. Add the cucumber and

dried mint and blend well, flavoring with the salt and pepper to taste. Cover

and refrigerate until chilled, at least an hour. Garnish with mint and serve.

 

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 1 Calories; trace Fat (1.9% calories from

fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

trace Sodium. Exchanges: 0 Vegetable.

 

 

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

 

 

* Exported from MasterCook *

 

Lemon Beans (Fasulye Pilaki)

 

Recipe By :Sally Berstein

Serving Size : 8 Preparation Time :0:00

Categories : Beans Ethnic

From Vegetarian Journal Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

1 pound dried beans -- such as pinto,pink, or cranberry beans

12 cups cold water(separate into 8 and 4)

2 teaspoons salt

oil spray

2 large onions -- chopped

2 large carrots -- diced

1/3 cup tomato paste

1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground black pepper

1 medium potato

1/3 cup freshly squeezed lemon juice, or more to

taste

1/4 cup chopped parsley for garnish

lemon wedges or slices for garnigh

 

 

Pick over the beans to remove debris and foreign material. Rinse well and

drain. Combine the beans with 8 cups of the cold water and 2 teaspoons of salt

in a Dutch oven or other large covered pot. Boil the beans for 2 minutes.

Remove the pot from heat and let it stand covered for one hour. Drain the beans

well and return them to the pot. Coat a pan with oil spray and saute the onions

until soft, but not yet fully caramelized. Add the onions, carrots, tomato

paste, cayenne, black pepper, and remaining 4 cups of water to the bean pot.

Bring the bean mixture to a boil, cover, reduce heat to a low simmer and cook

for 30 minutes. Peel and dice the potato. Add the diced potato to the bean

mixture and cook an additional 30 minutes or until most of the liquid has been

absorbed and the beans and potatoes are tender. Let cool, stir in lemon juice

and season with salt and pepper to taste. Garnish with parsley and lemon slices

and serve at room temperature.

 

Description:

" Turkish "

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 230 Calories; 1g Fat (3.3% calories from

fat); 14g Protein; 44g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 635mg

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

 

 

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

 

 

* Exported from MasterCook *

 

Lentil Chowder

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : From Vegetarian Journal Soups & Stews

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

2 tablespoons oil

1 teaspoon ground cumin

3/4 cup peeled and diced potatoes

1/2 onion -- diced

1 teaspoon red pepper flakes

2 cups water

1 cup lentil

1/2 cup thawed frozen peas

1/4 cup diced fresh tomatoes

1 teaspoon garam masala (or 1/4 tsp each turmeric,

coriander, ground ginger and white pepper)

 

Heat oil in large pot. Add cumin and saute for 15 seconds. Add potatoes and

onion and saute for 2 minutes. Add red pepper flakes and water and bring to a

boil. Lower heat and allow to simmer, covered, for ten minutes. Add lentils,

peas, tomatoes, and garam masala and allow to simmer for 10 minutes or until

potatoes are soft and liquid is thickened.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 155 Calories; 5g Fat (27.9% calories from

fat); 9g Protein; 20g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 7mg

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

 

 

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

 

 

* Exported from MasterCook *

 

Marrano Chowder

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : From Vegetarian Journal Soups & Stews

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

Vegetable oil spray

3/4 cup minced onions

1/2 cup diced red bell pepper

2 cloves garlic -- minced

1 cup cold water

2 cups peeled and diced frresh sweet potatoes

2 cups canned or cooked black beans -- drained

1 1/2 cups drained and chopped canned tomatoes

1 teaspoon hot sauce

2 teaspoons cracked black pepper

2 tablespoons chopped fresh cilantro

 

In a medium pot, spray vegetable oil and allow to heat. Add onions, bell

pepper, and garlic, and saute for about 3 minutes, until vegetables soften. Add

the cold water and sweet potatoes. Cook covered until the potatoes are tender,

about 10 minutes. Add the beans and tomatoes, and allow to simmer until the

potatoes begin to fall apart. Just before serving, stir in hot sauce and

pepper. Garnish with cilantro.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 17 Calories; trace Fat (4.6% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 28mg

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

 

 

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

 

 

* Exported from MasterCook *

 

Orange Beet Puree

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : From Vegetarian Journal Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

6 medium beets -- washed and scrubbed

1 orange -- watch for chemical or wax treated peels

1/2 tablespoon lemon juice

1/4 cup currants or raisins

2 tablespoons finely chopped toasted walnuts (optional)

 

Slice beets about 1/4 inch thick. Steam until very tender about 10 to 15

minutes. Zest (grate) the outer peel or orange. Juice the orange, and then

combine orange juice and zest, lemon juice and cooked beets in a food processor

or blender and puree until smooth. Remove puree from processor and blend in

currants or raisins by hand. Top with toasted, chopped walnuts, if desired.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 69 Calories; trace Fat (2.8% calories

from fat); 2g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 96mg

Sodium. Exchanges: 2 1/2 Vegetable; 0 Fruit.

 

 

Nutr. Assoc. : 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Potato and Kale Chowder

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : From Vegetarian Journal Soups & Stews

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

3 pounds unpeeled red or white rose potatoes

1 pound fresh kale

4 quarts water

2 tablespoons oil

3 cloves garlic -- minced

1 teaspoon red pepper flakes

2 tablespoons diced onions

 

Cut the potatoes into small chunks and shred the kale. Place potatoes in a

large pot and place kale on top. Add the water. Allow to simmer, stirring

occasionally to moisten kale, until potatoes are tender (12-15 minutes). While

veggies are simmering, heat oil in a frying pan. Add garlic, pepper flakes, and

onions and saute. Set aside. Allow potatoes and kale to continue to simmer

until the water is half gone. Add the sauteed veggies. Stir and allow to cook

until potatoes fall apart and liquid is thickened. To make a creamier soup, add

6 ounces of pureed tofu while the veggies are simmering.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 44 Calories; 5g Fat (91.6% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 19mg

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

 

 

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

 

 

* Exported from MasterCook *

 

Red Lentil Soup (Mercimek Corbasi)

 

Recipe By :Sally Berstein

Serving Size : 8 Preparation Time :0:00

Categories : Ethnic From Vegetarian Journal

Legumes Soups & Stews

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

2 cups red lentils

1/4 cup basmati rice

oil spray

1 cup onions -- finely diced

1/2 tomato -- peeled and finely diced

2 tablespoons tomato paste

1/2 teaspoon cayenne pepper

9 cups vegetable stock or water

salt and pepper to taste

mint leaves for garnish

 

 

Place the lentils and rice in a sieve. Pick them over, discarding and debris.

Rinse the lentils and rice until the water runs clear. Drain well.

Meanwhile, spary a large saucepan or Dutch oven with oil spray. Saute the

onions until they are soft. Add the tomato, tomato paste, and cayenne pepper,

stirring thoroughly. Add the lentils and rice. Add the stock and bring to a

boil. Reduce heat, cover the pan, and simmer, stirring occasionally, until the

rice is cooked and lentils have achieved the consistency of a puree (about half

an hour). Remove from heat and adjust seasonings to taste. Serve individual

portions garnished with mint leaves.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 32 Calories; trace Fat (5.9% calories

from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 37mg

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

 

 

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

 

 

* Exported from MasterCook *

 

Rice Pilaf with Chickpeas (Pirinc Pilavi Nohutlu)

 

Recipe By :Sally Berstein

Serving Size : 6 Preparation Time :0:00

Categories : Beans From Vegetarian Journal

Rice Vegan

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 cups basmati rice

oil spray

3 large onions -- chopped

1/2 teaspoon salt

3/4 teaspoon cumin

3 cups vegetable stock or water

1 cup cooked chickpeas or canned chickpeas,

rinsed and drained

1/2 cup finely chopped parsley

2 tablespoons chopped dill

salt and pepper to taste

 

 

Rinse the rice in water until the water runs clear. Soak the rice in hot water

for approximately half an hour and drain. After the rice has soaked for about

20 minutes, spary a heavy pot or large skillet with an oil spray and saute the

onions until soft and caramelized, adding small amounts of water if necessary to

prevent sticking. Add the rice, salt, and cumin to the pan and cook, stirring

occasionally, for an additional 3 minutes. Add the stock or water and bring to

a boil. Reduce heat to a simmer, and add the chickpeas, cover the pan, and cook

until the stock has been absorbed (about 25 minutes). Remove from the heat, add

parsley and dill, and salt and pepper to taste. Cover and let stand for 5

minutes before serving.

 

Description:

" Turkish "

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 176 Calories; 1g Fat (5.8% calories from

fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 210mg

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

 

 

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

 

 

* Exported from MasterCook *

 

Roasted Eggplant Tomato, and Pepper Salad (Kozlenmis Sebze)

 

Recipe By :Sally Berstein

Serving Size : 6 Preparation Time :0:00

Categories : Ethnic From Vegetarian Journal

Salads Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

juice of 2 lemons, divided into 2 portions

1 cup water

pinch salt

oil spray

3 ripe tomato -- quartered

2 red bell peppers -- quartered and seeded

1 small chili pepper

2 medium eggplants

1 small onion (mild) -- finely diced

salt and pepper to taste

1/4 cup chopped parsley

 

 

In a medium sized bowl, mix half of the lemon juice and all of the water. Add a

pinch of salt. Heat oven to 400 degrees. On cookie sheets or oven trays coated

with oil spray, broil the tomatoes and peppers (including the chili pepper )

until their skins blacken and blister, about 25 minutes or longer if necessary.

Remove the vegetables from the oven. Peel the red peppers (allowing them to

sweat, if necessary, in a plastic bag first), and peel and seed the tomatoes

and chili pepper. Press the tomatoes firmly to remove excess liquid, Dice the

tomatoes and red peppers into small chunks. Mince the chili pepper. Meanwhile,

roast the eggplant. Wrap each eggplant tightly in a few layers of aluminum foil

and roast over the open flame of a stove burner, turning frequently, until

eggplant has completely collapsed (about 15-20 minutes). Dip the foil packages

in a basin of cold water and remove the foil slowly. Peel the skin from the

eggplants, place the eggplant flesh in the lemon juice/water mixture, and let it

stand for 20 minutes. Drain the eggplants and squeeze them thoroughly to expel

as much liquid as possible. In a wide bowl, mash the eggplant. Add the onion,

peppers, tomatoes, remaining lemon juice, and parsley and mix thoroughly. Cover

and let stand for 1 hour. Adjust seasonings to taste and mix gently. Serve at

room temperature or slightly heated.

 

Description:

" Turkish "

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 67 Calories; 1g Fat (6.7% calories from

fat); 3g Protein; 16g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 14mg

Sodium. Exchanges: 3 Vegetable.

 

 

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

 

 

* Exported from MasterCook *

 

Roasted Rosemary Beets

 

Recipe By :Debra Daniels-Zeller

Serving Size : 6 Preparation Time :0:00

Categories : From Vegetarian Journal Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

6 large beets

1 tablespoon canola or olive oil

1 teaspoon dried rosemary

salt and pepper to taste

 

Preheat oven to 350 degrees. Wash and cut beets into cubes. (You can bake them

whole, but this increases the baking time to 1 hour.) Combine beets, oil, and

rosemary, blending well. Place in a baking dish in the oven and roast uncovered

for 45 minutes or until done. Season with salt and pepper to taste.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 36 Calories; trace Fat (3.7% calories

from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 64mg

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

 

Serving Ideas : The author suggests baking other vegetables at the same time but

not in the same dish unless using purple potatoes and red onions. Otherwise,

the beets will change the color of the other vegetables to purple too.

 

 

Nutr. Assoc. : 0 0 0 0

 

 

* Exported from MasterCook *

 

Savory Baked Beets with Horseradish Sauce

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : From Vegetarian Journal Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

6 fresh beets -- washed and scrubbed

1/3 cup vegetable broth or water

Horseradish Sauce:

Makes 1 1/4 cups

1 cup silken tofu

juice of one lemon

2 teaspoons lemon zest(outer peel of organic lemon)

1 tablespoon Dijon mustard

2 teaspoons up to 3 tsp horseradish

1 tablespoon Sucanant or organic sugar

1/2 tablespoon canola oil

 

 

Place whole beets in a baking dish. Add stock or water, cover, and bake at 350

degrees for 1 hour or until tender. For the sauce, blend all ingredients in a

blender. Serve over baked or roasted beets.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 47 Calories; 1g Fat (24.7% calories from

fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 95mg

Sodium. Exchanges: 0 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

 

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

 

 

* Exported from MasterCook *

 

Shepherd's Salad (Coban Salatasi)

 

Recipe By :Sally Berstein

Serving Size : 6 Preparation Time :0:00

Categories : From Vegetarian Journal Salads

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

3 large tomatoes -- diced

3 cucumbers -- peeled and diced

2 green peppers -- diced

1 mild onion, peeled and diced

3 or 4 scallions, minced (green and white

parts)

1 hot chili pepper -- minced, or more to taste

1 cup parsley -- coarsely chopped

lemon wedges or lemon-olive oil dressing

salt to taste

 

 

Combine all the vegetables in a large salad bowl. Serve with lemon wedges or a

dressing made from freshly squeezed lemon juice and olive oil in a 1:1 ration.

Salt to taste.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 50 Calories; 1g Fat (8.7% calories from

fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 15mg

Sodium. Exchanges: 2 Vegetable.

 

 

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

 

 

* Exported from MasterCook *

 

Smoky Tempeh with Beets and Wilted Greens over Pasta

 

Recipe By :Debra Daniels-Zeller

Serving Size : 4 Preparation Time :0:00

Categories : From Vegetarian Journal Pasta

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 bunch beets and greens

10 ounces up to 12 ounces pasta spirals or shells

1 1/2 tablespoons olive or canola oil

1 medium red onion -- cut in half then sliced into slivers

3 smokey tempeh strips, cut into 1-inch

strips

2 tablespoons apple cider vinegar

1 teaspoon Dijon mustard

2 cloves garlic -- pressed

1/2 teaspoon granulated sweetener

salt and freshly ground pepper to taste

 

 

Separate beets and greens. Wash and scrub thoroughly. Cut beets into 1/4 inch

slices and steam for 5 to 7 minutes or until fork-tender. Set aside. Cut stems

into 1/2-inch slices. Hold leaves and slice diagonally into 1 inch lengths.

Set aside. Cook pasta according to package directions. While the pasta cooks,

prepare the rest of the ingredients. Drain pasta and place in serving bowls.

Heat a heavy skillet over medium heat. Add the oil, onions, and tempeh. Stir,

lower heat, cover, and cook for 3 to 5 minutes or until onions are crisp but

tender. Add beet stems, stir, and cook for a few more minutes. Add leaves,

cover and cook until wilted-another 5 minutes. Stir in the steamed beets. When

the leaves are fairly wilted and soft, remove skillet from heat. Combine apple

cider vinegar, mustard, garlic, and sweetener in a small bowl. Blend the

steamed beets, greens, onions, and tempeh with the apple cider vinegar mixture.

Season to taste with salt and freshly ground pepper. Serve over hot pasta.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 19 Calories; trace Fat (5.1% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other

Carbohydrates.

 

 

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

 

 

* Exported from MasterCook *

 

Southwestern Green Bean and Red Pepper Chowder

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : From Vegetarian Journal Soups & Stews

Vegan Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

1 1/4 pounds green beans -- fresh or frozen,thawed

2 tablespoons oil

3 garlic cloves -- minced

1 1/2 cups chopped grilled fresh red peppers or

drained canned pimientoes

1/2 medium green pepper

3/4 cup mashed potatoes -- prepared

1/2 cup water -- or soymilk

1 tablespoon hot sauce

2 tablespoons chopped fresh cilantro

 

Chop green beans into 1-inch pieces. If using fresh beans, steam or microwave

until just tender. Set aside.

Heat oil in medium pot. Add garlic and saute for 30 seconds on high heat.

Lower heat, add the peppers, and saute for one minute. Add green beans,

potatoes, and water or soymilk. Allow to simmer until veggies are soft and

flavors begin to marry( about 30 minutes). Just before serving, add hot sauce

and stir to combine. Garnish with fresh cilantro at the table.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 92 Calories; 5g Fat (48.0% calories from

fat); 2g Protein; 11g Carbohydrate; 4g Dietary Fiber; 1mg Cholesterol; 130mg

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

 

 

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

 

 

* Exported from MasterCook *

 

Spicy Sesame Beets and Greens with Jasmine Rice

 

Recipe By :Debra Daniels-Zeller

Serving Size : 4 Preparation Time :0:00

Categories : From Vegetarian Journal Vegan

Vegetables Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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

1 bunch beets and greens

1 3/4 cups water

1 cup jasmine rice

pinch salt

1/2 tablespoon light sesame or canola oil

1 large onion -- chopped

5 cloves garlic -- minced

1/4 cup water

2 tablespoons lemon juice

2 1/2 teaspoons tamari or soy sauce

1 teaspoon hot pepper dark sesame oil (available at

Asian food stores)

1 tablespoon or up to 2 TBSP toasted sesame seeds

 

 

Separate beets and greens and wash and scrub them all thoroughly. Slice beets

about 1/4 inch thick. Slice stems about 1/2 inch in length. Cut the leaves on

the diagonal in 1-inch lengths. Set aside. In a medium saucepan, bring water

to a boil. Add Jasmine rice and the salt. Bring to a second boil. Reduce

heat, cover, and cook on low for 15 minutes. Do not stir. If water is not

absorbed after 15 minutes, remove lid and continue cooking. When done, remove

from heat. After 5 minutes, fluff with fork. While the rice cooks, heat a

heavy skillet over medium heat. Add the oil and onion. Stir, reduce heat,

cover, and sweat the chopped onion until it is transparent. Add the garlic,

stir and continue to cook for another minute. Add the sliced beets, stems, and

1/4 cup water. Stir, cover, and cook until beets are tender-approximately 7

minutes. While the beets cook, combine lemon juice, tamari, and hot pepper

sesame oil. When the beets are nearly done, add greens and cook until

wilted-about 3 minutes. Remove from heat. Gently toss with lemon-tamari

mixture, blending well. Serve over hot Jasmine rice and top with toasted sesame

seeds. To toast sesame seeds, heat a heavy skillet over medium heat. Add

seeds, stir, and cook until seeds are about two shades darker. They will have a

nutty aroma.

 

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 18 Calories; trace Fat (2.5% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg

Sodium. Exchanges: 1/2 Vegetable; 0 Fruit.

 

 

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

 

 

* Exported from MasterCook *

 

Vegetarian Lentil Kofte (Mercimekli Kofte)

 

Recipe By :Sally Berstein

Serving Size : 6 Preparation Time :0:00

Categories : From Vegetarian Journal Grains

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 cup red lentils

3 cups water

pinch salt

1 1/2 tablespoons tomato paste

1 teaspoon paprika

1/2 cup fine-grain bulgur, rinsed well

oil spray

1 large onion -- peeled and finely diced

2 cloves garlic -- minced

2 teaspoons cumin

1/4 teaspoon cayenne pepper, or more to taste

1/2 teaspoon ground black pepper

1/2 cup parsley -- finely chopped

1 teaspoon freshly squeezed lemon juice

salt and pepper to taste

mint or parsley leaves for garnish

 

 

Pick over, rinse and drain the lentils. Boil the lentils with the water and

pinch of salt. Reduce heat to low, skimming off any foam that develops, and

simmer until lentils are tender (about 25 minutes). If necessary, add small

amounts of cold water to prevent the lentils from scorching. Add the tomato

paste and paprika to the saucepan and bring to a boil. Add the bulgur and mix

well. Bring the mixture to a boil for 1 to 2 minutes, adding small amounts of

water if necessary. Remove from the stove. Stir the lentil-bulgur mixture well

and allow it to rest until all liquids have been absorbed. Saute the onion in a

frying pan until it is soft and caramelized. Add the garlic and cumin, and

saute for a few more minutes. Add the onion mixture to the lentil-bulgur

mixture and mix well. Add the cayenne, black pepper, parsley, and lemon juice

and knead the mixture into a paste. Season with salt and pepper to taste. Take

heaping tablespoons of the lentil-bulgur mixture and with wet hands shape them

into small football-shaped oval. Arrange attractively on a platter and garnish

with herbs. Serve cold or at room temperature with salad, " cacik " , and pita.

 

Description:

" Turkish "

Source:

" Vegetarian Journal, September/October, 2000 "

 

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Per Serving (excluding unknown items): 18 Calories; trace Fat (13.1% calories

from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 41mg

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

 

 

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