Guest guest Posted February 4, 2001 Report Share Posted February 4, 2001 There are 27 recipes and one menu in this collection from Vegetarian Times in February, 1995. Highlights include a Chinese New Year menu from Martin Yan, several basic stock recipes, and recipes from a feature on potatoes. The Potato Rye Bread With Caraway goes into my " make someday " file. Enjoy, Kathleen Asian Vegetable Stock Basic Vegetable Stock Brown Rice And Asparagus Risotto Buddhist Delight Chinese Broccoli With Imperial Sauce Chinese Mushroom Soup Confetti Potato Salad Crystal Wrap Cucumber Raita Easy Low-Fat Vegetable Curry Firecracker Bean Curd Leek And Onion Potato Torte Lucky Dumplings Mediterranean Grain Soup Mediterranean Vegetable Stock Menu: Chinese New Year Mock Clams With Black Bean Sauce Mushroom Stock Potato Curry Potato Frittata Potato Gratin Potato Pierogies Potato Rye Bread With Caraway Red-Envelope Mock Fish Saffron Rice Spring Rolls Stuffed Cabbage Rolls Sweet Potato And Parsnip Casserole ---------- * Exported from MasterCook * Asian Vegetable Stock Recipe By : Vegetarian Times Magazine, February 1995, page 58 Serving Size : 8 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 star anises 1 teaspoon Szechuan peppercorns 1 onion -- coarsely chopped 1 carrot -- coarsely chopped 1 bunch scallions -- coarsely chopped 8 cloves garlic -- cut in half 1 1-inch ginger root piece cut into 1/4-inch slices 1 bunch cilantro with stems coarsely chopped -- (about 1 cup) 3 cups coarsely chopped bok choy or napa cabbage 2 dried shiitake mushrooms 2 tablespoons soy sauce -- or to taste 10 cups water -- or more as needed MAKES 8 CUPS STOCK VEGAN Ginger, star anise, and shiitake mushrooms lend an Oriental flavor to this stock. Use it for Asian-style soups and stir-fries. Tie star anise and peppercorns in cheesecloth, or wrap in foil and pierce foil with fork. Combine with all remaining ingredients in large pot. Bring to a boil. Skim foam from surface. Reduce heat and simmer, uncovered, until vegetables are very tender, about 1 hour. Add water as necessary to keep vegetables covered. Skim as necessary. (Alternatively, cook stock in a pressure cooker 15 minutes.) Remove spice bundle and shiitakes. Strain, pressing vegetables with back of a spoon to extract all liquid. For a thicker, richer stock, put vegetables through a food mill or puree in blender, add to liquid, then strain. Cool to room temperature, then refrigerate or freeze. Makes 6 cups. HELPFUL HINT: To make Asian vegetable soup, discard spice bundle; purée broth and vegetables in a blender. Season with soy sauce and pepper; serve. Makes 8 cups stock. PER CUP: 8 CALORIES; 0.4 G PROTEIN; 0.1 G TOTAL FAT; 2 G CARBOHYDRATE; 0 MG CHOLESTEROL; 160 MG SODIUM; 0.1 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Vegetable Stock Recipe By : Vegetarian Times Magazine, February 1995, page 56 Serving Size : 12 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion with skin -- quartered 2 leeks cut into 1-inch pieces 2 carrots cut into 1-inch pieces 2 stalks celery cut into 1-inch pieces 2 tomatoes -- roughly chopped 1 head garlic -- (with peel) cut in half 2 quarts chopped vegetables OR vegetable trimmings (see helpful hint) 2 tablespoons tomato paste Bouquet garni -- (see helpful hint) 1/2 cup chopped fresh herbs including basil and oregano and chives and/or parsley stems 4 quarts water Freshly ground black pepper Salt or soy sauce -- to taste MAKES ABOUT 3 QUARTS VEGAN Here is an all-purpose stock that's tasty and easy to prepare. Combine all ingredients except pepper, and salt or soy sauce in large pot; bring to a boil. Skim off any foam that rises to top. Immediately reduce heat and simmer, uncovered, until well-flavored, 1 to 2 hours. Add water as necessary to keep vegetables covered. Skim as necessary. Season to taste with pepper, and salt or soy sauce. (Alternatively, cook stock in pressure cooker 15 minutes.) Strain stock, pressing vegetables with back of spoon to extract as much liquid as possible. For a thicker stock, purée vegetables in a food mill or blender, add to liquid and strain. Cool stock to room temperature, then refrigerate or freeze. Makes about 3 quarts. HELPFUL HINTS: Corncobs and husks, summer and winter squash, parsnips, turnips, mushrooms, green beans, potatoes, eggplants, bell peppers, kale, collard greens and cabbage also are good options for use in stock. To make bouquet garni, tie together sprigs of parsley, thyme and bay leaf or place in a cheesecloth bag. Alternatively, wrap herbs in aluminum foil and pierce foil with a fork. VARIATION: For a richer, more flavorful vegetable stock, roast vegetables in a lightly-oiled roasting pan in 400F degree oven until browned, about 45 minutes. (You can brush the vegetables lightly with olive oil to keep them from drying out.) Transfer vegetables to a stockpot. Deglaze roasting pan with 1/2 cup dry white wine and add to stockpot. Continue with recipe. PER CUP: 10 CALORIES; 0.2 G PROTEIN; 0 G TOTAL FAT; 2 G CARBOHYDRATE; 0 MG CHOLESTEROL; 192 MG SODIUM; 0.5 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice And Asparagus Risotto Recipe By : Vegetarian Times Magazine, February 1995, page 58 Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh asparagus 7 cups Asian Vegetable Stock -- up to 8 OR Basic Vegetable Stock (see separate recipes) 1 tablespoon olive oil 1 red onion -- diced 1 clove garlic -- minced 1 teaspoon minced ginger root 1 1/2 cups brown rice 1/2 cup dry white wine 1/4 cup grated Parmigiano-Reggiano cheese -- up to 1/2 cup OR regular Parmesan cheese 2 tablespoons minced flat-leaf parsley -- (Italian) Salt and pepper -- to taste SERVES 4 LACTO Asparagus and red onions give this risotto color; use the Asian Vegetable Stock for an Oriental flavor. Slice fibrous stem ends from asparagus. Bring stock to a boil in a large pot. Add asparagus stem ends and reduce heat: simmer long enough to flavor stock, 8 to 10 minutes. Remove stem ends from stock; discard. Cut asparagus stalks on diagonal into 2-inch pieces; set aside. Heat oil in a large nonstick pot. Add onion, garlic and ginger; cook over medium heat until soft, about 3 to 4 minutes, stirring often. Stir in rice: cook until rice is shiny, about 1 minute. Add wine and bring to a boil, stirring constantly. When most of wine is absorbed, stir in 1/2 cup stock. Gently boil, stirring frequently. When most of liquid is absorbed, add another 1/2 cup stock. Continue until you've used all stock or until rice is tender. Stir in reserved asparagus stalls after 30 minutes. If rice is still too firm 10 minutes later, add 1/2 to 1 cup stock. When cooked properly, risotto should have a creamy sauce, but individual grains of rice should still be slightly firm. Remove from heat and stir in cheese, parsley, salt and pepper to taste. Serve at once. Serves 4. PER SERVING: 371 CALORIES; 9 G PROTEIN; 5 G TOTAL FAT; 68 G CARBOHYDRATE; 0.2 MG CHOLESTEROL; 351 MG SODIUM; 7 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buddhist Delight Recipe By : Vegetarian Times Magazine, February 1995, page 38 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SAUCE*** 2/3 cup vegetable broth 2 tablespoons soy sauce 2 teaspoons sesame oil 1 1/2 teaspoons sugar 1/2 teaspoon salt 1/4 teaspoon white pepper ***STIR-FRY*** 1 tablespoon canola oil -- up to 2 1 teaspoon minced garlic 1 teaspoon minced ginger 3 green onions cut into 1-inch pieces 8 dried shiitake mushrooms soaked until soft and thinly sliced 1 carrot -- thinly sliced 1/4 cup julienned bamboo shoots 1/2 cup sliced water chestnuts 15 ounces canned baby corn -- drained 1/2 pound snow peas 1/2 pound napa cabbage cut into 1 -inch by 2-inch pieces 2 ounces dried bean thread noodles broken into 4-inch pieces and soaked in warm water to cover 1/2 pound firm tofu cut into 1-inch cubes MAKES 6 SERVINGS VEGAN You can always find this dish on Chinese restaurant menus. It traditionally contains dried black moss, dried bean curd (tofu) stick and ginkgo nuts, but my simplified version is just as good and is easy to prepare. SAUCE: Combine all ingredients in a bowl; set aside. STIR-FRY: Heat oil in wok or large deep skillet over high heat. Add garlic, ginger, green onions and mushrooms; sir-fry 1 minute. Add carrot, bamboo shoots, water chestnuts, corn, peas and cabbage: cook about 2 minutes. Add sauce. Cover and cook 5 minutes. Drain noodles, and add to wok with tofu. Reduce heat to low and cook until most of sauce is absorbed, about 15 minutes. Serve as is or over rice. Makes 6 servings. PER SERVING: 204 CALORIES; 9 G PROTEIN; 7 G TOTAL FAT; 26 G CARBOHYDRATE; 0 MG CHOLESTEROL; 328 MG SODIUM; 7 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Broccoli With Imperial Sauce Recipe By : Vegetarian Times Magazine, February 1995, page 40 Serving Size : 6 Preparation Time :0:00 Categories : Side Dishes Vegetables Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Chinese broccoli or broccoli -- chopped and trimmed and cut into bite-sized florets OR bok choy -- chopped 2 tablespoons hoisin sauce 2 tablespoons soy sauce 2 teaspoons sesame oil 2 teaspoons sugar MAKES 6 SERVINGS VEGAN This makes great side dish for any meal. Steam broccoli or bok choy until crisp-tender, about 3 minutes; transfer to large serving bowl. Combine hoisin sauce, soy sauce, oil and sugar in a small saucepan; bring to a boil over medium heat. Pour over broccoli, toss until well-coated and serve. Makes 6 servings. PER SERVING: 53 CALORIES; 2 G PROTEIN; 2 G TOTAL FAT; 6 G CARBOHYDRATE; 0 MG CHOLESTEROL; 328 MG SODIUM; 4 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Mushroom Soup Recipe By : Vegetarian Times Magazine, February 1995, page 60 Serving Size : 4 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 dried shiitake mushrooms 5 cups stock of your choice 10 small or 5 large wood ear mushrooms 1 cup Straw mushrooms -- drained if canned 3 ounces fresh enoki mushrooms -- (or 1/2 cup canned) 1 tablespoon canola oil 2 cloves garlic -- minced 2 teaspoons minced ginger root 2 green onions -- white part minced green part thinly sliced -- for garnish 1/2 cup julienned bamboo shoots 1 tablespoon soy sauce -- or to taste up to 2 1 tablespoon vegetable gravy base 1/4 teaspoon white pepper or to taste 1 tablespoon cornstarch -- dissolved in 1 tablespoon rice wine or sherry 1 tablespoon chopped fresh cilantro SERVES 4 VEGAN Shiitake mushrooms give this soup a smoky flavor, while the straw mushrooms (slippery, cone-shaped mushrooms), enokis (long, slender, white mushrooms) and wood ears (a chewy fungus) create interesting textures. Feel free to substitute or add other Asian or Western mushrooms that may be available. Soak shiitakes in 1 cup warm stock until soft, about 30 minutes. Soak wood ears in a separate 1 cup warm stock until soft, about 30 minutes. Cut straw mushrooms in half lengthwise. Cut off bottom of enoki mushrooms; pull mushrooms apart. Drain shiitakes and wood ears reserving soaking liquid. Cut off shiitake stems and discard; thinly slice caps. Thinly slice wood ears. Heat oil in a large pot. Cook garlic, ginger and whites of green onions until soft, about 2 to 3 minutes. Stir in reserved mushroom soaking liquid, remaining 3 cups stock, shiitakes, wood ears, straw mushrooms, enokis, bamboo shoots, soy sauce, gravy base and pepper. Gently simmer until mushrooms and bamboo shoots are tender, about 5 to 8 minutes. Stir in cornstarch mixture. Bring to a boil and cook until soup thickens slightly, about 1 to 2 minutes. Season with additional soy sauce, rice wine or pepper. Ladle into bowls and sprinkle with reserved green onions and cilantro. Serves 4. PER SERVING: 95 CALORIES; 2 G PROTEIN; 3 G TOTAL FAT; 11 G CARBOHYDRATE; 0 MG CHOLESTEROL; 355 MG SODIUM; 2 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Confetti Potato Salad Recipe By : Vegetarian Times Magazine, February 1995, page 52 Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound small low-starch potatoes. such as new potatoes 1 red bell pepper -- roasted, peeled and julienned (see helpful hint) 1 yellow bell pepper -- roasted peeled and julienned (see helpful hint) 1 tablespoon olive oil 2 teaspoons white wine vinegar 1 tablespoon minced fresh chives -- (optional) Salt and pepper -- to taste 4 cups mixed lettuces such as radicchio and oak leaf and romaine or Boston MAKES 4 SERVINGS VEGAN Add to the colors of this dazzling side dish by using potatoes of different colors, if available. Steam potatoes until tender enough to be pierced with a fork, about 15 minutes. Cool slightly and cut each potato into 4 pieces. Place in a large mixing bowl. Toss with peppers, oil, vinegar and chives if desired. Salt and pepper to taste. Arrange lettuce on 4 serving plates and distribute salad evenly. Makes 4 servings. Helpful Hint: To roast a pepper, trim, seed and flatten pepper onto a baking sheet or piece of aluminum foil. Place under broiler until pepper is completely charred. Place blackened pepper in a small paper bag; seal and set aside 15 minutes. Remove from bag. To remove charred skin, hold pepper under cold running water and peel off with lingers. PER SERVING: 146 CALORIES; 2 G PROTEIN; 3 G TOTAL FAT; 26 G CARBOHYDRATE; 0 MG CHOLESTEROL; 276 MG SODIUM; 4 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crystal Wrap Recipe By : Vegetarian Times Magazine, February 1995, page 40 Serving Size : 12 Preparation Time :0:00 Categories : Vegetables Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SAUCE*** 2 tablespoons hoisin sauce 2 tablespoons soy sauce 1 tablespoon sherry 1 teaspoon cornstarch 1/4 teaspoon white pepper ***FILLING*** 1 tablespoon canola oil -- up to 2 6 dried shiitake mushrooms soaked until soft and chopped 1 teaspoon minced ginger 2 stalks celery -- chopped 1 large carrot -- chopped 1 zucchini or crookneck squash -- chopped 1/2 cup chopped bamboo shoots 1/2 cup chopped water chestnuts 2 green onions -- chopped 1/2 cup chopped peanuts 1 large head iceberg lettuce MAKES 12 TO 15 ROLLS VEGAN SAUCE: Combine all ingredients in a small bowl; set aside. FILLING: Heat oil in wok or large deep skillet. Add mushrooms and ginger; cook until fragrant, about 30 seconds. Add celery, carrot and squash; stir-fry 1 minute. Add bamboo shoots and water chestnuts; stir-fry 1 minute more. Add green onions, peanuts and sauce; cook until sauce boils and thickens a bit, about 1 minute. To serve, place several heaping tablespoons filling inside lettuce leaves; roll and eat with your hands. Makes 12 to 15 rolls. PER ROLL: 74 CALORIES; 2 G PROTEIN; 3 G TOTAL FAT; 7 G CARBOHYDRATE; 0 MG CHOLESTEROL; 161 MG SODIUM; 2 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cucumber Raita Recipe By : Vegetarian Times Magazine, February 1995, page 34 Serving Size : 4 Preparation Time :0:00 Categories : Fruits Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons whole cumin seed OR 1 1/2 tsp. ground cumin 1 teaspoon salt -- or to taste 3 cups plain or nonfat yogurt 2 large cucumbers -- peeled, seeded and coarsely grated 1/2 small unpeeled apple cored and coarsely grated 1 pinch cayenne pepper SERVES 4 TO 6 LACTO This traditional Indian salad is made anew with the addition of grated apple. Combine cumin and salt in a heavy skillet; roast over low heat until fragrant, about 5 minutes. Watch carefully to prevent scorching. (If using whole cumin seed, grind with salt in spice grinder.) Combine cumin with remaining ingredients. Let stand while preparing curry and rice, at least 15 minutes. Serves 4 to 6. PER SERVING: 86 CALORIES; 7 G PROTEIN; 0.2 G TOTAL FAT; 14 G CARBOHYDRATE; 3 MG CHOLESTEROL; 446 MG SODIUM; 2 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Low-Fat Vegetable Curry Recipe By : Vegetarian Times Magazine, February 1995, page 32 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sherry or white wine or apple juice 3 cups coarsely chopped onion 3 tablespoons grated fresh or jarred ginger root 1 tablespoon minced fresh or jarred garlic 1 red bell pepper -- diced. OR 1/2 cup jarred roasted red bell pepper 1 cup cubed unpeeled red potatoes 1 cup frozen cauliflower florets -- up to 2 1/2 cup water 2 tablespoons curry powder ***OR THE FOLLOWING SPICES*** 1 tablespoon ground cumin 1 teaspoon turmeric 1/2 teaspoon ground cloves 1/2 teaspoon cinnamon 1/4 teaspoon cayenne -- or to taste up to 1/2 tsp. ***REMAINING INGREDIENTS*** 1/2 cup vegetable broth 1 teaspoon cornstarch or arrowroot dissolved in 1 Tbs. water Plain nonfat yogurt for garnish -- (optional) SERVES 4 TO 6. VEGAN/LACTO The more prepared ingredients you use for this dish, the sooner it will be on the table. Spray a large Dutch oven with vegetable cooking spray; set over medium-high heat. Heat sherry, wine or juice to simmering. Add onion; cook, stirring, 3 minutes. Add ginger, garlic, red bell pepper, potatoes and cauliflower; cook, stirring, 2 minutes. Add water; cover and cook 5 minutes, stirring frequently. Add curry powder or spice, and broth; stir. Cook uncovered until vegetables are soft, about 15 minutes. Add cornstarch or arrowroot mixture: cook, stirring, until slightly thickened. Serve hot over Saffron Rice (see separate recipe). Garnish with yogurt if desired. Serves 4 to 6. PER SERVING: 140 CALORIES; 3 G PROTEIN; 0.2 G TOTAL FAT; 26 G CARBOHYDRATE; 0 MG CHOLESTEROL; 34 MG SODIUM; 4 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Firecracker Bean Curd Recipe By : Vegetarian Times Magazine, February 1995, page 42 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup vegetable broth 3 tablespoons soy sauce OR 2 Tbs. regular soy sauce plus 1 tablespoon dark soy sauce 1 tablespoon canola oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons chopped water chestnuts OR Szechuan preserved vegetables 8 whole dried red chili peppers (also called Thai peppers) 1 1/2 teaspoons chili sauce 1 pound medium tofu -- pressed (see helpful hint) and cut into 1/4-inch cubes 1 teaspoon cornstarch dissolved in 2 tsp. water 2 teaspoons sesame oil 2 green onions -- chopped MAKES 4 SERVINGS VEGAN This dish is as hot as a firecracker. Combine broth and soy sauce in a small bowl: set aside. Heat oil in wok or large deep skillet over high heat. Add garlic, ginger, water chestnuts or Szechuan vegetables, and chili peppers: cook until fragrant, about minute. Add chili sauce; cook 10 seconds. Add vegetable broth mixture and tofu; simmer 2 minutes. Add cornstarch mixture and cook, stirring, until sauce boils and thickens, about 30 seconds. Sprinkle with sesame oil and garnish with green onions. Serve over rice. Makes 4 servings. HELPFUL HINT: Pressing tofu removes much of the water, making a firmer texture that absorbs sauces more readily. Wrap tofu cake in paper or cotton kitchen towels and place in colander in sink or over large bowl. Place a couple of cans of vegetables or similar weights on top and let sit at least 15 minutes. PER SERVING: 201 CALORIES; 11 G PROTEIN; 10 G TOTAL FAT; 16 G CARBOHYDRATE; 0 MG CHOLESTEROL; 695 MG SODIUM; 2 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Leek And Onion Potato Torte Recipe By : Vegetarian Times Magazine, February 1995, page 50 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Yukon gold or russet potatoes -- (about 2 large) cooked and mashed 1 large egg -- beaten 1/3 cup ricotta cheese 1 tablespoon whole wheat flour 1 tablespoon butter or canola oil 3 cups thinly sliced leeks -- (about 2 large) white part only 2 cups thinly sliced onions -- (about 3 medium) 1 pinch salt 1 cup skim milk 1 egg yolk 1 whole egg 1 tablespoon unbleached white flour 1/2 cup nonfat sour cream 2 tablespoons minced fresh chives Potatoes make a soft but sturdy base for this savory pie. MAKES 4 TO 6 SERVINGS OVO-LACTO Preheat oven to 450 degrees. With hands, combine mashed potatoes, beaten egg, ricotta cheese and whole wheat flour; mix until a dough forms. Press dough into an 8-inch springform pan. Bake until firm but springy, about 20 minutes. Remove from oven and let cool. In a large skillet over medium heat, add butter or oil, leeks, onions and salt. Sauté until leeks and onions are very soft, about 15 minutes. In a mixing bowl, beat together milk, egg yolk, egg and unbleached flour until there are no lumps; set aside. Spread sour cream over baked potato crust; sprinkle chives evenly over sour cream. Arrange leek mixture over sour cream. Pour in egg mixture. Bake until set, about 50 minutes. (If the top starts to brown before egg mixture has set, cover with foil.) Makes 4 to 6 servings. PER SERVING: 346 CALORIES; 20 G PROTEIN; 8 G TOTAL FAT; 86 G CARBOHYDRATE; 185 MG CHOLESTEROL; 212 MG SODIUM; 6 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lucky Dumplings Recipe By : Vegetarian Times Magazine, February 1995, page 44 Serving Size : 36 Preparation Time :0:00 Categories : Cookies And Bars Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chopped peanuts 1/4 cup toasted sesame seeds 1/2 cup brown sugar 36 wonton wrappers. OR eggroll wrappers or siu mai wrappers 2 tablespoons cornstarch dissolved in 3 tablespoons water 2 cups canola oil for deep-frying MAKES 36 OVO-LACTO These cookies are deep-fried, but the frying contributes only 2 grams of fat to each cookie. Combine peanuts, sesame seeds and sugar in a small bowl; set aside. If using square wrappers, cut 36 circles from the wrappers with a biscuit cutter; discard trimmings. Alternatively, use wrappers as is. Cover circles or wrappers with damp cloth, to prevent drying when not in use. Place a heaping teaspoon peanut mixture in center of each circle or wrapper. Brush cornstarch solution along edges. Fold in half and press edges to seal. Repeat with remaining wrappers and filling. Heat oil in a wok or in a large deep skillet until very hot. Add dumplings 1 or 2 at a time and deep-fry, turning once, until golden brown on both sides, about 30 seconds per side. Remove and drain on paper towels. Serve warm. Makes 36. PER DUMPLING: 115 CALORIES; 4 G PROTEIN; 4 G TOTAL FAT; 16 G CARBOHYDRATE; 3 MG CHOLESTEROL; 102 MG SODIUM; 1 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Grain Soup Recipe By : Vegetarian Times Magazine, February 1995, page 60 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Potatoes Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup wheat berries 10 cups warm water Salt to taste 2 tablespoons olive oil 2 medium zucchinis -- cored and diced 1 onion -- diced 2 cloves garlic -- minced 2 carrots -- diced 2 stalks celery -- diced 1 yellow bell pepper -- diced 1 red bell pepper -- diced 2 medium potatoes diced (preferably Yukon Gold) 1/4 teaspoon saffron soaked in 1 tablespoon hot water 2 bay leaves 1 teaspoon dried or fresh thyme -- plus more to taste 12 basil leaves -- thinly slivered 1/4 cup chopped flat-leaf parsley -- (Italian) 8 cups Mediterranean Vegetable Stock (see separate recipe) Salt and pepper -- to taste SERVES 8 TO 10 AS A FIRST COURSE OR 6 AS A MAIN COURSE VEGAN Zuppa di Farro, or grain soup, is a specialty of Apulia in southern Italy. This recipe comes from the posh Melograno Hotel in the city of Monopoli on the Adriatic coast. Soak wheat berries in warm water at least 2 hours or overnight. Transfer wheat berries and soaking liquid to a large pot. Simmer, covered, over medium heat until tender, about 1 1/2 hours. Salt to taste after about 1 hour. Add more water as necessary to keep grain covered by at least 1 inch. Drain and set aside. Heat 1 tablespoon olive oil in a large pot. Add zucchinis, onion, garlic, carrots, celery and peppers: cook over medium heat until soft, about 5 minutes, stirring occasionally. Add wheat berries, potatoes, saffron, bay leaves, thyme, 6 basil leaves, half the chopped parsley and stock. Bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are tender and soup is well-flavored, about 20 minutes. Add more stock as necessary to keep vegetables covered. Add salt, pepper and thyme to taste; garnish soup with remaining basil and parsley. Serves 8 to 10 as a first course or 6 as a main course. PER SERVING: 131 CALORIES; 2 G PROTEIN; 3 G TOTAL FAT; 22 G CARBOHYDRATE; 0 MG CHOLESTEROL; 382 MG SODIUM; 2 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Vegetable Stock Recipe By : Vegetarian Times Magazine, February 1995, page 55 Serving Size : 5 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bay leaves 4 sprigs thyme or 1 tsp. dried thyme 20 black peppercorns 1 medium onion peeled and coarsely chopped 1 leek -- coarsely chopped 6 cloves garlic peeled and cut in half 2 stalks celery -- coarsely chopped 2 carrots -- coarsely chopped 1 red bell pepper -- coarsely chopped 1/2 small or 1/4 large fennel bulb -- coarsely chopped OR 1 tsp. fennel seeds 2 tomatoes -- coarsely chopped 1/2 cup fresh basil leaves and stems 1/2 cup flat-leaf parsley leaves and stems -- (Italian) 2 strips orange zest 1 cup dry white vermouth 1/2 cup orange juice 1/4 teaspoon saffron -- soaked in 1 tablespoon hot water 8 cups water -- About Salt -- (optional) MAKES 5 TO 6 CUPS VEGAN Saffron, fennel and red bell peppers give this stock a Mediterranean accent. Use it for dishes of Spanish, Italian, Provencal and even North African origin. Tie bay leaves, thyme and peppercorns into a cheesecloth bag, or wrap in a piece of foil and pierce with a fork. Combine with all ingredients except salt in a large pot and bring to a boil. Skim any foam from surface, reduce heat and simmer stock, uncovered, until vegetables are very tender, about 1 hour. Add water as necessary to keep vegetables covered, and skim foam as necessary. (Alternatively, cook stock in pressure cooker 15 minutes.) Strain stock pressing vegetables with back of a spoon to extract as much liquid as possible. For a thicker, richer stock, remove herb bundle and zest and purée vegetables in a blender or food mill, then add to liquid and strain. Salt to taste. Makes to 6 cups. VARIATION: To make a Mediterranean vegetable soup, discard herb bundle; purée broth and vegetables in a blender. Season with salt and pepper and serve. Makes 8 cups soup. PER CUP: 33 CALORIES; 0.8 G PROTEIN; 0.1 G TOTAL FAT; 7 G CARBOHYDRATE; 0 MG CHOLESTEROL; 21 MG SODIUM; 1 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Menu: Chinese New Year Recipe By : Vegetarian Times Magazine, February 1995, page 36 Serving Size : 1 Preparation Time :0:00 Categories : Menus Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Spring Rolls (representing gold bars) Buddhist Delight (for prosperity) Crystal Wrap (for prosperity and good fortune) Chinese Broccoli with Imperial Sauce (for youth and wealth) Firecracker Bean Curd (for remembrance heritage and tolerance) Mock Clams with Black Bean Sauce (for prosperity and good fortune in business and life) Red-Envelope Mock Fish (for abundance) Fresh Fruits and Lucky Dumplings (kumquats and tangerines and orange and pomelo and pomegranates represent wealth and continuity; dumplings represent good luck) See separate recipes. Menu by Martin Yan. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mock Clams With Black Bean Sauce Recipe By : Vegetarian Times Magazine, February 1995, page 42 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Sauces And Marinades Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SAUCE*** 1/2 cup water 2 tablespoons soy sauce 2 tablespoons sherry 1 teaspoon sesame oil 1 teaspoon sugar ***'CLAMS'*** 1 tablespoon canola oil -- up to 2 1 1/2 tablespoons salted fermented black beans rinsed and lightly crushed 1 teaspoon minced garlic 1 small onion cut into bite-size pieces 1 green bell pepper cut into bite-size pieces 1 red bell pepper cut into bite-size pieces 24 baked or fried seitan 'meatballs' (about 1-inch in diameter) 1 teaspoon cornstarch dissolved in 1 tablespoon water MAKES 4 SERVINGS VEGAN SAUCE: Combine all ingredients in small bowl; set aside. 'CLAMS': Heat oil in a wok or large deep skillet over high heat. Add black beans and garlic; cook until fragrant, just a few seconds. Add onion; cook 1 minute. Add green and red peppers; stir-fry about 30 seconds. Add seitan 'meatballs' and sauce: bring to a boil. Reduce heat and simmer 5 minutes. Add cornstarch solution and cook stirring, until sauce thickens, about 30 seconds. Serves 4. PER SERVING: 113 CALORIES; 5 G PROTEIN; 4 G TOTAL FAT; 11 G CARBOHYDRATE; 0 MG CHOLESTEROL; 1,809 MG SODIUM; 2 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mushroom Stock Recipe By : Vegetarian Times Magazine, February 1995, page 56 Serving Size : 5 Preparation Time :0:00 Categories : Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1 large onion -- diced 2 leeks -- diced 3 stalks celery -- diced 8 cloves garlic -- diced 3/4 cup dried shiitakes or other exotic mushrooms -- up to 1 (about 1 1/2 oz.) Bouquet garni -- (see helpful hint) 10 cups water -- up to 12 Freshly ground black pepper Salt or soy sauce -- to taste MAKES ABOUT 5 CUPS VEGAN Dried mushrooms make a rich, soulful, extravagant vegetable stock. Use this flavorful mushroom stock in dishes where an earthy flavor is desired. Heat oil in large pot. Add onion, leeks, celery and garlic; sauté until brown. Add mushrooms, bouquet garni and water. Simmer stock until well-flavored, about 1 1/2 hours, skimming foam as necessary. Add water as necessary to keep vegetables covered. Season to taste with pepper and salt or soy sauce. (Alternatively, cook stock in pressure cooker 15 minutes.) Strain stock, pressing vegetables with back of a spoon to extract as much liquid as possible. Cool to room temperature, then refrigerate or freeze. Makes about 5 cups. Helpful Hint: To make bouquet garni, tie together sprigs of parsley, thyme and bay leaf or place in a cheesecloth bag. Alternatively, wrap herbs in aluminum foil and pierce foil with a fork, PER SERVING: 37 CALORIES; 0.1 G PROTEIN; 4 G TOTAL FAT; 0.2 G CARBOHYDRATE; 237 MG CHOLESTEROL; 0.1 MG SODIUM; G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Curry Recipe By : Vegetarian Times Magazine, February 1995, page 51 Serving Size : 4 Preparation Time :0:00 Categories : Beans And Legumes Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 2 medium onions -- chopped 6 garlic cloves -- minced 2 tablespoons grated ginger root 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon curry powder 1 cup peeled chopped tomatoes -- fresh or canned 1 green chili pepper -- peeled and minced 3 cups cooked chickpeas -- drained and well rinsed if canned 1 tablespoon lemon juice 1/4 cup minced cilantro 2 cups cubed and steamed medium-starch potatoes -- (about 1 lb.) such as Yukon Gold 1 cup plain nonfat yogurt SERVES 4 LACTO Heat oil in a large skillet over medium-high heat. Add onions, garlic, ginger, cumin, coriander and curry powder. Reduce heat to medium-low; sauté until onions are limp, about 12 minutes. Stir in tomatoes, pepper, chickpeas and lemon juice. Cover: simmer over low heat until tomatoes have cooked down, 7 to 10 minutes. Add cilantro and potatoes: stir. Turn off heat, stir in yogurt and cover. Let sit 10 minutes before serving. Serves 4. PER SERVING: 391 CALORIES; 16 G PROTEIN; 7 G TOTAL FAT; 67 G CARBOHYDRATE; 1 MG CHOLESTEROL; 77 MG SODIUM; 10 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Frittata Recipe By : Vegetarian Times Magazine, February 1995, page 48 Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 low-starch potatoes -- (about 1/2 lb.) such as red boiling -- thinly sliced 3 eggs -- beaten 1/4 cup evaporated skim milk 1/3 cup shredded reduced-fat cheddar cheese 1 pinch oregano SERVES 2 OVO-LACTO This is a soothing supper for a cold night. If you use organic potatoes, you don't have to peel them. Steam potatoes just until tender; transfer to 8-inch nonstick sauté pan. In a bowl, heat together remaining ingredients. Heat pan over medium heat. Pour egg mixture over potatoes. Cook, stirring occasionally or tilting pan to keep eggs from setting unevenly. When eggs are nearly done, lift edge of frittata and tilt pan so any uncooked eggs run underneath to cook. Turn off heat, invert frittata onto plate. Let sit 5 minutes before slicing into wedges and serving. Serves 2. PER SERVING: 421 CALORIES; 19 G PROTEIN; 12 G TOTAL FAT; 57 G CARBOHYDRATE; 33 MG CHOLESTEROL; 265 MG SODIUM; 5 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Gratin Recipe By : Vegetarian Times Magazine, February 1995, page 50 Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups skim milk -- plus 2 tablespoons skim milk 2 pounds very low-starch potatoes -- (about 4 large) such as red boiling potatoes or red Dales peeled and thinly sliced 1 clove garlic -- minced 1/4 teaspoon salt 1 tablespoon arrowroot powder or cornstarch 1/2 cup shredded cheddar cheese 1/4 cup Parmesan cheese SERVES 4 LACTO Made with skim milk, this is a lower-fat version of the traditional potato au gratin. Preheat oven to 375 degrees. In a medium saucepan, combine 2 cups milk, potatoes, garlic and salt. Simmer over medium-high heat until potatoes are tender enough to pierce with a fork about 10 minutes. Turn off heat. With a slotted spoon, transfer potatoes to shallow baking dish. In a small mixing bowl, stir together arrowroot and remaining 2 tablespoons milk; stir into hot milk mixture over medium heat until thickened, about 10 minutes. Stir in cheese: pour mixture over potatoes. Sprinkle with Parmesan. Bake until bubbly and browned on top, about 10 minutes. Let sit 10 minutes before serving. Serves 4. PER SERVING: 329 CALORIES; 13 G PROTEIN; 7 G TOTAL FAT; 54 G CARBOHYDRATE; 21 MG CHOLESTEROL; 393 MG SODIUM; 5 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Pierogies Recipe By : Vegetarian Times Magazine, February 1995, page 49 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DOUGH*** 1 1/2 cups unbleached white flour 1/2 cup semolina flour 1/4 teaspoon salt 1 egg -- beaten ***FILLING*** 4 medium medium-starch potatoes such as Yukon Gold or Yellow Finn -- cooked and mashed 1/3 cup shredded Monterey Jack OR Muenster cheese 1/2 cup cottage cheese 1/2 teaspoon cumin seeds 1 egg -- beaten with 1 tablespoon water -- up to 2 ***CASSEROLE*** 2 teaspoons canola oil or butter 3 cups shredded cabbage 2 cups thinly sliced onion (about 3 large) 1 cup grated carrot (about 2 large) 1 pinch basil 1 pinch tarragon Water Plain nonfat yogurt or sour cream -- (optional) MAKES 12 TO 14 PIEROGIES; SERVES 4. OVO-LACTO Pierogies are creamy, potato-filled crescent- shaped dumplings in a casserole of onions, cabbage and carrots. DOUGH: In a mixing bowl, combine flours and salt. Stir in egg and mix, using hands or back of wooden spoon, until a stiff, smooth dough forms. (If dough is dry, sprinkle with a few drops of water and stir until dough forms. Repeat if necessary.) Wrap in waxed paper or plastic wrap and refrigerate until firm enough to roll, at least 1 hour. FILLING: Mix together potatoes, cheese, cottage cheese and cumin. Refrigerate until ready to use. CASSEROLE: Heat oil or butter in large skillet. Add cabbage, onion, carrot, basil and tarragon; sauté, stirring often, until vegetables are soft, about 7 minutes. Add about 2 tablespoons water, stir, cover and let steam until vegetables are limp, about 10 minutes. (Add more water 2 tablespoons at a time as necessary to prevent scorching.) To PREPARE DUMPLINGS: Divide dough into 2 equal portions. Keep one portion refrigerated while working with the other. On a lightly floured surface, roll out portion to a thickness of no more than 1/4 inch. With a biscuit cutter or rim of a glass cut out rounds about 3 inches in diameter. Repeat with remaining portion. Place about 1 tablespoon filling in lower portion of each round. Brush a little beaten egg mixture along top edge of round. Fold upper portion of dough over to enclose filling; press along rim to seal. Bring a large pot of water to boil; add pierogies a few at a time (don't crowd). After pierogies have risen to surface, boil 5 minutes more. Remove with slotted spoon and drain briefly on paper towels. Transfer pierogies to pan with cabbage mixture and stir to coat with vegetables. Garnish with yogurt if desired. Serve immediately. Makes 12 to 14 pierogies: serves 4. PER SERVING: 478 CALORIES; 17 G PROTEIN; 7 G TOTAL FAT; 83 G CARBOHYDRATE; 81 MG CHOLESTEROL; 339 MG SODIUM; 7 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Rye Bread With Caraway Recipe By : Vegetarian Times Magazine, February 1995, page 48 Serving Size : 16 Preparation Time :0:00 Categories : Breads Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon dry yeast 2 1/2 cups warm water 2 3/4 cups unbleached white flour 1 tablespoon salt 1 cup mashed high-starch potatoes -- such as russets (about 3 medium potatoes) 2 cups rye flour 2 1/2 cups whole wheat flour -- up to 3 1/2 cups 1 tablespoon caraway seeds Coarse cornmeal MAKES 1 LOAF, ABOUT 16 SLICES VEGAN Potatoes make this dense, hearty bread uncommonly light and moist. In a large mixing bowl, combine 1/2 teaspoon yeast and 1/2 cup water. Let sit until yeast dissolves, about 1 minute. Stir in 3/4 cup unbleached white flour, cover with plastic wrap and set aside 2 hours. Gently stir in remaining 2 cups water, remaining 1/2 teaspoon yeast, remaining unbleached white flour and salt. Add mashed potatoes, rye flour and wheat flour, incorporating flours 1 cup at a time until you have a dough that is soft and pliable, bit firm enough to handle. If you're kneading by hand, turn dough out onto a lightly floured surface and knead until smooth, about I0 minutes. (It helps to moisten your hands while you knead.) If you're using an electric mixer with a dough hook, knead by machine until the dough pulls away from bowl and forms a ball around the hook. Add additional flour only if absolutely necessary to prevent sticking. Let dough rest while you wash out mixing bowl. Lightly oil mixing bowl, place dough in bowl and turn over to coat both sides. Cover with kitchen towel; set aside until doubled in bulk, about 1 1/2 hours. Preheat oven to 425 degrees. Punch down dough and knead lightly to press out air. Turn out onto lightly floured surface. Sprinkle dough with caraway seeds and knead until dough is springy and seeds are well distributed, about 4 minutes. Shape dough into round loaf about 9 inches in diameter; place on baking sheet dusted with cornmeal. Cover with kitchen towel and let rise about 40 minutes. Slash an 'X " into top of loaf with a sharp knife. Bake until top is browned and bread sounds hollow when tapped on bottom, about 1 hour. Cool 40 minutes before slicing. Makes 1 loaf, about 16 slices. PER SLICE: 188 CALORIES; 8 G PROTEIN; 1 G TOTAL FAT; 39 G CARBOHYDRATE; 0 MG CHOLESTEROL; 403 MG SODIUM; 5 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red-Envelope Mock Fish Recipe By : Vegetarian Times Magazine, February 1995, page 42 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Sauces And Marinades Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 1 large potato -- (about 8 oz.) peeled and boiled and mashed 1/4 cup chopped water chestnuts 1 tablespoon cornstarch 1/4 teaspoon salt 2 teaspoons soy sauce 1 teaspoon Sesame oil 1 large frozen bean curd skin or sheet -- thawed (10- by 12-inch) 2 teaspoons cornstarch dissolved in 1 tablespoon water ***SAUCE*** 1/3 cup slivered Chinese sweet pickles OR sweet gherkins 1/4 cup sugar 3 tablespoons red wine vinegar 2 tablespoons ketchup 1 1/2 tablespoons soy sauce 3/4 teaspoon hot pepper sauce 1 tablespoon canola oil -- up to 3 Cilantro sprigs for garnish optional) SERVES 4 VEGAN In China, bean curd skin is molded into a fish shape and then sliced into servings. Its name comes from the red envelopes of money given to children by their elders during the new year celebrations. FILLING: Combine potato, water chestnuts, cornstarch, salt, soy sauce and sesame oil in a medium bowl. Unfold bean curd skin; place on work surface with narrow edge toward you. Spread potato filling evenly across middle of bean curd skin. Fold bottom half up over filling, then fold in sides. Brush top and side edges with cornstarch mixture (reserve remaining mixture). Gently roll up to form a loose cylinder; set aside. SAUCE: Combine pickles, sugar, vinegar, ketchup, soy sauce and hot pepper sauce, in a small saucepan. Bring to a boil over medium heat. Add reserved cornstarch solution and cook, stirring, until sauce boils and thickens, about 2 minutes. Heat oil in wok or in large deep skillet over high heat. Carefully place filled bean curd skin into wok seamside down and cook, turning once, until golden brown on both sides, about 2 minutes per side. Transfer to large serving platter. Cut in half lengthwise, and then crosswise into 2 pieces. Pour sauce over all and garnish with cilantro if desired. Serves 4. PER SERVING: 179 CALORIES; 3 G PROTEIN; 6 G TOTAL FAT; 29 G CARBOHYDRATE; 0 MG CHOLESTEROL; 813 MG SODIUM; 1 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saffron Rice Recipe By : Vegetarian Times Magazine, February 1995, page 34 Serving Size : 4 Preparation Time :0:00 Categories : Rice Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/8 teaspoon saffron threads 3 tablespoons boiling water 1 1/2 cups uncooked white basmati rice 1 teaspoon safflower oil 1 1/2 cups chopped onion 2 1 inch cinnamon sticks -- broken into thirds 2 whole cloves 1 tablespoon honey or sugar Salt -- to taste 1/2 teaspoon ground cardamom 4 cups boiling water or vegetable stock SERVES 4 TO 6 VEGAN Place saffron into a measuring cup with 3 tablespoons boiling water; let stand 10 minutes. Rinse rice under running water until water runs clear; drain well. Heat oil in a heavy nonstick skillet or Dutch oven. Add onion and sauté, stirring frequently, until soft but not browned, about 3 minutes. Add remaining ingredients except water or stock; sauté, stirring, 1 minute. Add boiling water or stock. Bring to a boil over high heat, uncovered, lower heat, cover and cook 12 minutes, or until water is absorbed. Fluff with fork before serving. Serves 4 to 6. PER SERVING: 83 CALORIES; 2 G PROTEIN; 0.9 G TOTAL FAT; 17 G CARBOHYDRATE; 0 MG CHOLESTEROL; 3 MG SODIUM; 1 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spring Rolls Recipe By : Vegetarian Times Magazine, February 1995, page 38 Serving Size : 12 Preparation Time :0:00 Categories : Appetizers And Snacks Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil -- up to 2 2 1 1/2 inch ginger slices -- julienned (about 2 Tbs.) 6 dried shiitake mushrooms soaked until soft and thinly sliced 2 stalks celery -- julienned or diced 1 large carrot -- julienned or shred 1 1/2 cups shredded cabbage 3 ounces firm tofu cut into small cubes or julienned 2 green onions -- diced 1 tablespoon soy sauce 2 teaspoons sesame oil 1/2 teaspoon salt 1/2 teaspoon sugar 1/2 teaspoon white pepper 12 spring roll or eggroll wrappers 1 tablespoon cornstarch dissolved in 2 tablespoons water 2 cups canola oil for deep-frying MAKES 12 SPRING ROLLS OVO-LACTO These appetizers are traditionally deep-fried, but you can also bake or steam them with good results. Heat oil in wok, or very large skillet over high heat. Add ginger and mushrooms; cook until fragrant, about 30 seconds. Add celery, carrot, cabbage, tofu and green onions; stir-fry about 2 minutes. Add soy sauce, sesame oil, salt, sugar and white pepper; mix well. Remove wok or skillet from heat and let cool. Lay 1 wrapper on work surface with 1 corner toward you. Cover remaining wrappers with damp cloth to prevent drying. Place 1/3 cup vegetable mixture in a line across center of wrapper. Fold bottom corner of wrapper over vegetable mixture. Fold in left and right corners. With a pastry brush, brush top corner and side edges of wrapper with cornstarch solution. Roll wrapper to form a tight cylinder. Repeat with remaining wrappers and filling. If deep-frying, heat oil in wok or large deep skillet. (Oil must be very hot, about 360 degrees.) Gently place 1 or 2 spring rolls in oil. Cook, turning occasionally, until golden brown on all sides, about 3 minutes. Remove and drain on paper towels. Keep warm in oven while cooking remaining spring rolls. Serve with sauce of your choice. Try sweet and sour, hoisin or soy sauce mixed with a little chili oil. Makes 12 spring rolls. VARIATIONS: Alternatively, you can bake or steam spring rolls. Spray a baking sheet with cooking spray, place rolls on baking sheet and lightly spray rolls with cooking spray. Bake at 400 degrees until golden brown, about 10 minutes. To steam, place bamboo steamer over boiling water. Place spring rolls in steamer, cover and steam until done, about 10 minutes, PER SPRING ROLL: 108 CALORIES; 4 G PROTEIN; 4 G TOTAL FAT; 18 G CARBOHYDRATE; 0 MG CHOLESTEROL; 274 MG SODIUM; 1 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Cabbage Rolls (2/95) Recipe By : Vegetarian Times Magazine, February 1995, page 24 Serving Size : 6 Preparation Time :0:00 Categories : Grains And Cereals Main Dishes, Vegetarian Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CABBAGE ROLLS*** 12 large cabbage leaves 2 tablespoons sesame oil 2 medium yellow onions -- diced 2 medium carrots -- diced 4 cups sliced fresh mushrooms -- (about 12 oz.) Pepper -- to taste 1 1/2 teaspoons caraway seeds 2 teaspoons dried dill weed (about 2 Tbs. fresh) 1 pound medium-firm tofu -- meshed 1 egg -- (optional) 2 tablespoons lemon juice 3 tablespoons mellow barley miso -- salt OR soy sauce to taste 4 cups cooked kasha 1/4 cup minced fresh parsley ***SESAME SAUCE*** 2 tablespoons lemon juice -- plus 2 teaspoons lemon juice 2 tablespoons mellow barley miso -- plus 2 teaspoons mellow barley miso OR salt or soy sauce -- to taste 6 tablespoons tahini 1 cup vegetable stock -- up to 1 1/2 cups 2 tablespoons minced fresh parsley or dill -- (optional) SERVES 6 VEGAN/OVO-LACTO CABBAGE ROLLS: Steam cabbage leaves until pliable but still bright green, about 3 minutes; set aside. (Reserve steaming water.) Heat 1 tablespoon oil in skillet. Add onions and carrots; sauté until carrots are just tender, about 5 minutes. Add remaining oil, mushrooms, pepper, caraway and dill; saute until mushrooms appear moist, about 3 minutes. Stir in tofu; remove skillet from heat. Beat egg, if using, in large bowl. Add lemon juice and miso; whisk together. Stir in kasha, parsley and tofu mixture. Preheat oven to 350 degrees. Divide mixture into 12 equal portions. Spoon a portion in center of each cabbage leaf; fold in sides, roll up and secure with toothpick if necessary. Arrange rolls in oiled baking dish, seam side down. Pour in reserved steaming water to a depth of about 1/4 inch. Cover and bake until cabbage leaves are tender and filling is firm, about 45 minutes. SESAME SAUCE: Whisk together lemon juice, miso and tahini. Gradually whisk in stock to desired consistency. Add parsley or dill if desired. (Sauce will thicken on standing, so add a bit more liquid before serving) To serve, spoon sesame sauce over cabbage rolls. Serves 6. PER SERVING WITH 2 TABLESPOONS SAUCE: 377 CALORIES; 16 G PROTEIN; 13 G TOTAL FAT; 45 G CARBOHYDRATE; 0 MG CHOLESTEROL; 611 MG SODIUM; 7 G FIBER - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato And Parsnip Casserole Recipe By : Vegetarian Times Magazine, February 1995, page 58 Serving Size : 8 Preparation Time :0:00 Categories : Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil -- plus 1 teaspoon olive oil 3 large onions -- thinly sliced -- (about 4 cups) 5 cloves garlic -- minced 3 large sweet potatoes -- (about 2 lbs.) up to 4 large peeled and cut into 1/4-inch slices 1 pound parsnips -- peeled cut into 1/4-inch slices 2 cups Basic Vegetable Stock -- up to 3 1 cup nonfat sour cream 1 teaspoon fresh or dried thyme Salt and freshly ground black pepper 1/4 cup bread crumbs SERVES 8 LACTO Preheat oven to 400 degrees. Heat 1 3/4 tablespoons olive oil in a large nonstick skillet. Add onions and garlic: cook over medium beat until deep golden brown, about 10 to 15 minutes, stirring often. Stir in sweet potatoes and parsnips. Add stock, sour cream, thyme, and salt and pepper to taste. Simmer until potatoes are tender and most of liquid is absorbed, 15 to 20 minutes. Transfer to a 2-quart baking dish. (Can be refrigerated at this point and baked later.) Sprinkle casserole with bread crumbs and drizzle with remaining 1 teaspoon olive oil. Bake casserole until stock has been absorbed and top browns, about 20 minutes. (Or brown casserole under broiler if stock is absorbed before casserole browns.) Serves 8. PER SERVING: 273 CALORIES; 11 G PROTEIN; 3 G TOTAL FAT; 90 G CARBOHYDRATE; 10 MG CHOLESTEROL; 201 MG SODIUM; 8 G FIBER - - - - - - - - - - - - - - - - - - ---------- Quote Link to comment Share on other sites More sharing options...
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