Guest guest Posted July 14, 2001 Report Share Posted July 14, 2001 Thanks to all of you who have been posting recipes from: " The Mediterranean Vegan Kitchen " . I have really been enjoying them!! Here are some new recipes I have aquired recently… * Exported from MasterCook * Brownie and Ice Cream Sandwiches with Chocolate Sauce Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BROWNIES 1 cup plus 2 tablespoons sugar 1/2 cup unsalted butter -- (1 stick) 1/4 cup water 10 ounces bittersweet (not unsweetened) chocolate -- chopped 3 large eggs 1 teaspoon vanilla extract 1 cup plus 2 tablespoons unbleached all purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 3/4 cup chopped macadamia nuts 1 1/2 quarts vanilla ice cream -- softened slightly SAUCE 8 ounces bittersweet (not unsweetened) or -- chopped semisweet chocolate 1/2 cup hot coffee -- ( or 1 1/2 teaspoons instant expresso powder dissolved in 1/2 cup hot water ) 6 tablespoons Frangelico (hazelnut liqueur) FOR BROWNIES: Preheat oven to 325 °F. Line 17 1/4x11 1/2x1-inch baking sheet with parchment. Bring sugar, butter and water to boil in heavy large saucepan over medium heat, stirring until sugar dissolves. Reduce heat to low. Add chocolate; stir until smooth. Whisk eggs and vanilla in large bowl to blend. Gradually whisk in hot chocolate mixture. Mix in flour, baking soda and salt, then nuts. Spread butter over prepared sheet. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool completely. Freeze until firm. Cut around brownie to loosen. Turn out onto work surface. Peel off parchment. Trim brownie to 16x10-inch rectangle; cut in half crosswise, making two 8x10-inch rectangles. Place 1 rectangle on baking sheet. Cover brownie with ice cream. Freeze until slightly firm. Lightly score top of remaining brownie in half lengthwise, then score across, in 2-inch sections, making 10 2x4-inch rectangles. Press scored brownie atop ice cream, scored side up. Freeze until ice cream is firm, at least 4 hours. Cut brownie along marked lines into 10 sandwiches. ( Can be made 2 weeks ahead. Wrap tightly; keep frozen.) FOR SAUCE: Stir chocolate and coffee in saucepan over low heat until smooth. Add liquer. (Can be made 1 week ahead. Cover; chill. Rewarm before serving.) Serve sandwiches with sauce. Source: " Bon Appetit, September 1995 " Per serving: 3322 Calories (kcal); 266g Total Fat; (69% calories from fat); 54g Protein; 204g Carbohydrate; 1158mg Cholesterol; 4841mg Sodium Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 51 1/2 Fat; 12 1/2 Other Carbohydrates NOTES : These ice cream sandwiches are served at Hula Grill in Kaanapali, Maui, Hawaii. * Exported from MasterCook * BULGUR SALAD WITH GARBANZO BEANS, FETA, AND PLUM TOMATOES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Grains, Pilafs & Potatoes Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1 cup bulgur 1 teaspoon salt 1 can garbanzo beans (chickpeas) -- (15 1/2 ounce) rinsed, drained 1 cup diced plum tomatoes 1/2 cup crumbled feta cheese 1/2 cup chopped green onions 1/3 cup chopped fresh mint 1/3 cup chopped fresh Italian parsley 3 tablespoons fresh lemon juice 1 1/2 tablespoons olive oil 2 teaspoons grated lemon peel Bring 2 cups water to boil in medium saucepan. Remove from heat; add bulgur and salt and stir to blend. Cover and let stand until bulgur is just tender, about 20 minutes. Drain well, pressing to extract excess water. Transfer bulgur to large bowl; cool. Mix in remaining ingredients. Season with salt and pepper and serve. Source: " Bon Appétit ,July 2001 " - - - - - - - - - - - - - - - - - - - Serving Ideas : Offer pita bread alongside. * Exported from MasterCook * Goat Cheese with Grilled Eggplant and Roasted Red Peppers on Olive Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce fresh goat cheese -- (2 tablespoons = 1 ounce ) 2 slices olive bread or any rustic country bread 3 1/4 inch grilled eggplant slices* 1/2 large roasted red pepper** 1 teaspoon lightly salted butter 1. Spread goat cheese on one side of bread. 2. Place eggplant and pepper on the other piece of bread. 3. Close sandwich. 4. Spread evenly 1/2 teaspoon of butter onto each slice of bread. 5. Grill over moderate heat for approximately 3-4 minutes. *To grill eggplant: Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes. **To roast peppers (also available in jars): Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled. Source: " Epicurious " - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Grilled Tofu and Vegetable Pita Pockets Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Ready to send to Vege list Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup bottled Italian dressing -- ( or homemade vinigrette ) 3 tablespoons finely chopped fresh mint 14 ounces firm silken tofu -- cut into 4 3/4 " thick slices 2 medium-size green bell peppers -- quartered and seeded 8 green onions -- all but 3 inches of green tops trimmed 2 " 7 inch " pita breads -- cut in half 1/2 cup crumbled feta cheese (about 2 ounces) Drain tofu well on several paper towels Prepare barbecue (medium heat). Whisk bell peppers and green onions on small platter; brush with some of dressing mixture. Place the dressing and mint in small bowl to blend. Arrange tofu Wrap pita bread in foil. Place at edge of grill to warm through. Grill vegetables and tofu until lightly charred and heated through, occasionally turning and brushing with some dressing mixture, about 8 minutes for vegetables and 5 minutes for tofu. Cut tofu and peppers into 1/4-inch pieces. Fill each pita half with 1/4 of tofu and peppers. Top each with 2 green onions and 1/4 of feta cheese. Drizzle with any remaining dressing mixture and serve. Description: " Purchased tabbouleh spooned onto whole romaine lettuce leaves is ideal with these Mediterranean-inspired sandwiches. Follow with baklava and fresh grapes. " Source: " Bon Appetit, July '97 " - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 5g Total Fat; (33% calories from fat); 15g Protein; 9g Carbohydrate; 0mg Cholesterol; 81mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * YELLOW RICE SALAD WITH ROASTED PEPPERS AND SPICY BLACK BEANS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans & Legumes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons ground cumin 1/4 cup fresh lime juice 2 1/2 tablespoons vegetable oil 1/2 teaspoon turmeric 2 cups water 1 cup basmati rice 1 teaspoon salt 1/2 cup thinly sliced green onions 1 16 ounce can black beans -- rinsed, drained 1/2 cup chopped roasted red peppers from jar 1/2 cup chopped green bell pepper 1/3 cup chopped fresh cilantro 1 1/2 teaspoons minced chipotle chilies Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet. Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper. Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper. Mound bean mixture in center of platter. Surround with rice salad. Source: " Bon Appétit ,July 2001 ,Cooking for Health " - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 10g Total Fat; (35% calories from fat); 5g Protein; 36g Carbohydrate; 0mg Cholesterol; 573mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates NOTES : *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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