1001 Low-Fat Vegetarian Recipes: Leek and Mushroom Strudel

[Guest guest]

I've also include the " Canned Vegetable Stock " recipe for anyone that likes to

partially prepare their own stock.

 

" Early " Karen

 

 

* Exported from MasterCook *

 

Leek and Mushroom Strudel

 

Recipe By :1001 Low-Fat Vegetarian Recipes, by Sue Spitler with Linda R.

Yoakam

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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butter-flavored vegetable cooking spray

1/2 cup onion -- chopped

2 cloves garlic -- minced

2 pounds leeks -- cleaned and sliced (white part only)

1 pound shiitake mushrooms -- sliced

or Portobello mushrooms

1/2 cup Canned Vegetable Stock -- see separate recipe

1/4 teaspoon caraway seeds -- crushed (1/4-1/2)

1/4 teaspoon fennel seeds -- crushed (1/4-1/2)

1/4 teaspoon anise seed -- crushed (1/4-1/2)

salt and white pepper -- to taste

5 sheets frozen fillo pastry -- thawed

 

Spray large skillet with cooking spray; heat over medium heat until hot.

Sauté onion and garlic 2 to 3 minutes. Add leeks, mushrooms, stock, and

herbs to skillet; heat to boiling. Reduce heat and simmer, covered, until

vegetables are tender, 10 to 15 minutes. Cook, uncovered, until excess

liquid is gone, about 5 minutes. Season to taste with salt and white

pepper; cool.

 

Lay 1 sheet of fillo on clean towel on table; spray generously with

cooking spray. Cover with second sheet of fillo and spray generously with

cooking spray; repeat with remaining fillo

 

Spoon vegetable mixture along edge of fillo, 3 to 4 inches from the edge.

Fold edge of fillo over filling and roll up, using towel to help lift and

roll; place seam side down on greased cookie sheet. Spray top of fillo

generously with cooking spray.

 

Bake at 375ºF until golden, about 30 minutes. Let stand 5 minutes before

cutting. Cut strudel into 4 pieces and arrange on plates.

 

Per Serving: Calories: 225; % Calories from fat: 4; Fat: 1.2 gm.;

Saturated fat: 0.2 gm.; Cholesterol: 0 mg.; Sodium: 66 mg.; Protein: 5.8

gm.; Carbohydrate: 52.5 gm. Exchanges: Vegetable: 6.0; Bread: 1.0.

 

S(ISBN):

" 1-57284-032-3 (pbk.) "

Copyright:

" 2000 Sue Spitler "

 

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Per serving: 408 Calories (kcal); 1g Total Fat; (2% calories from fat); 13g

Protein; 102g Carbohydrate; 0mg Cholesterol; 35mg Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : The strudel, is scented with 3 herb seeds: anise, fennel, and

caraway.

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

 

 

 

* Exported from MasterCook *

 

Canned Vegetable Stock

 

Recipe By :1001 Low-Fat Vegetarian Recipes, by Sue Spitler with Linda R.

Yoakam

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

2 medium onions -- coarsely chopped

2 medium leeks -- cleaned and coarsely chopped

2 large carrots -- cut into 1-inch pieces

2 large stalks celery -- cut into 1-inch pieces

4 teaspoons minced garlic

1 teaspoon olive oil

2 14 1/2 ounce cans vegetable broth -- (reduced-sodium)

2 cups water

1 cup dry white wine

or water

2 medium tomatoes -- quartered

4 sprigs parsley

2 bay leaves

pepper -- to taste

 

Sauté onions, leeks, carrots, celery, and garlic in oil in Dutch oven 5

minutes. Add broth and remaining ingredients, except pepper and heat to

boiling. Reduce heat and simmer, covered, 30 minutes.

 

Strain, pressing lightly on vegetables to extract all juices; discard

solids. Season with pepper. Cool; refrigerate or freeze.

 

Per Cup: Calories: 62; % Calories from fat: 11 gm.; Fat: 0.8 gm.;

Saturated fat: 0.1 gm.; Cholesterol: 0 mg.; Sodium: 55 mg.; Protein: 0.8

gm.; Carbohydrate: 6.7 gm. Exchanges: Vegetable: 1.0.

 

S(ISBN):

" 1-57284-032-3 (pbk.) "

Copyright:

" 2000 Sue Spitler "

Yield:

" 1 1/2 quarts (about) "

 

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Per serving: 1165 Calories (kcal); 21g Total Fat; (17% calories from fat); 37g

Protein; 182g Carbohydrate; 8mg Cholesterol; 5781mg

Sodium

Food Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 17 1/2 Vegetable; 0 Fruit; 4

Fat; 0 Other Carbohydrates

 

NOTES : A quick and easy solution for stock when you haven't the time or

inclination to start from scratch.

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