Guest guest Posted August 31, 2001 Report Share Posted August 31, 2001 Here are 5 I found for you: Baby Spinach and Garbanzo Sandwich Filling Barbecued Tempeh Sandwich Filling Eggless Salad Tofu Salad Sandwich Filling White Bean Salad in Pita * Exported from MasterCook * Baby Spinach and Garbanzo Sandwich Filling Recipe By :Veggie Life Magazine, Spring 2001, page 81 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Sandwiches Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped onion 1 teaspoon olive oil 1 clove -- chopped 2 cups baby spinach 15 ounces canned garbanzo beans -- drained 2 tablespoons tahini or nut butter -- (peanut or almond or cashew) 1 tablespoon water 2 teaspoons lemon juice salt and pepper -- to taste In a large nonstick skillet, over medium-high heat, sauté onion in oil until softened, about 2 minutes. Add garlic and sauté about 1 minute, until onion and garlic are golden. Add baby spinach and toss until just wilted, about 1 minute. Turn off heat and set aside. In a food processor or blender, process garbanzos until chopped, about 5 seconds. Add onion/spinach mixture, tahini or nut butter, water, lemon juice, salt, and pepper. Process until smooth, about 1 minute. PER 1/4 CUP: 130 CAL (28% from fat), 5 g PROT, 4 g FAT, 10 g CARB, 230 mg SOD, 0mg CHOL, 4.3 g FIBER. Yield: " 1 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 16 Calories; 1g Fat (50.5% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 0 Fat. NOTES : This is what you really want for lunch, a hummus without borders, lushed up with sautéed onions and tender greens. AUTHOR'S NOTE: In my part of the globe, baby spinach is available in bulk and also comes packaged in 5-ounce bags, so I've used a 5-ounce amount as a guide in most of the following recipes, but a little more or less is okay. You can also use mature spinach, de-stemmed and loosely chopped, which will add time and effort to the recipe, but will subtract some of the cost. It's up to you. (Laura Nilsen) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Barbecued Tempeh Sandwich Filling Recipe By :The Modern Vegetarian Kitchen, Peter Berley Serving Size : 6 Preparation Time :0:00 Categories : The Modern Vegetarian Kitchen Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound tempeh 1/2 cup cider vinegar 1/2 cup naturally brewed soy sauce 1/2 cup olive oil 1/3 cup pure maple syrup 2 teaspoons ground cumin 2 teaspoons ground chipotle chile 1 teaspoon dried thyme 1 teaspoon sweet paprika Preheat the oven to 350ºF. Slice each block of tempeh in half horizontally, then slice each piece in half. Select a baking dish that can hold the slices in a single snug layer. In a bowl, whisk together the vinegar, soy sauce, oil, maple syrup, cumin, chile, thyme, and paprika. Pour half of the marinade into the baking dish. Place the tempeh on top and pour on the remaining marinade. Cover the dish with foil (shiny side down) forming a tight seal. Bake for 45 to 50 minutes, until most of the marinade is absorbed. Uncover and bake for 10 minutes, or until well-browned. Remove the tempeh to a plate to cool and use in a sandwich. (At this point, the tempeh will stay fresh for up to 10 days tightly wrapped in the refrigerator.) S(ISBN): " 0-06-039295-9 " Copyright: " 2000 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 375 Calories; 24g Fat (55.0% calories from fat); 16g Protein; 29g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1379mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 1 Other Carbohydrates. NOTES : Get ready for some intense flavor! This is everything barbecue should be: sweet, spicy, and smoky, thanks to the chipotle chile. Once the tempeh is baked in the marinade, it's great for the grill. To make this filling into a sandwich, spread your favorite sandwich bread with some Spicy Sun-Dried Tomato Spread (page 375). Top with the tempeh and your choice of chopped lettuce, Kirby or pickling cucumber, clover sprouts, watercress, and shredded carrots. Nutr. Assoc. : 0 0 1396 0 866 0 0 0 1032 * Exported from MasterCook * Eggless Salad Recipe By :Karen C. Greenlee Serving Size : 8 Preparation Time :0:00 Categories : Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound firm light tofu -- drained 6 tablespoons low fat or nonfat mayonnaise 1/4 cup finely chopped red pepper 1 large carrot -- finely shredded 3 green onions -- finely chopped 1/2 cup chopped celery -- (optional) 2 tablespoons chopped fresh parsley 2 tablespoons relish 2 teaspoons yellow mustard 1 teaspoon Mrs. Dash Garlic & Herb Seasoning 1/2 teaspoon salt 1/4 teaspoon pepper In a medium bowl, mash tofu with a fork. Add remaining ingredients and mix well. Adjust seasonings to taste. This can be made vegan by using an egg-free mayonnaise such as " Nayonnaise " . - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 47 Calories; 1g Fat (14.2% calories from fat); 4g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 387mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 26519 4238 4713 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tofu Salad Sandwich Filling Recipe By :This Can't be Tofu! by Deborah Madison, page 42 Serving Size : 1 Preparation Time :0:00 Categories : Salads, Sandwiches & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 carton firm tofu 1 hard-boiled eggs -- mashed (1 to 2) (optional) 1/4 cup finely diced celery 1/4 cup finely diced white onion or scallion 1/4 cup finely chopped parsley 3 tablespoons chopped marjoram or dill or tarragon 2 lovage leaves -- minced 1/3 cup mayonnaise 2 teaspoons mustard 2 tablespoons capers -- rinsed 1 teaspoon paprika 1/4 teaspoon turmeric 1 dash lemon juice or white wine vinegar Salt and freshly ground black pepper Tofu " egg " salad has been around at least since the seventies. The texture is fine; what it needs is plenty of seasonings. Fresh herbs especially marjoram and lovage, should you have some in your garden, are ideal. Unless you are avoiding eggs, there is no reason why you can't add one or more to the salad. Sandwich the salad between the bread of your choice - white, wheat, or an interesting herb or olive bread - with several peppery watercress or arugula leaves. 1. Drain the tofu, place it in a clean kitchen towel, grab the corners, and twist firmly to force out the water so that it won't dilute the dressing. Put the tofu in a bowl with the eggs, if using. 2. Add the remaining ingredients and work together with a fork. Taste and adjust the seasonings, if necessary, so that they're bright and lively. (Recipe does not indicate quantity or serving size.) - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 718 Calories; 74g Fat (87.1% calories from fat); 18g Protein; 7g Carbohydrate; 1g Dietary Fiber; 238mg Cholesterol; 770mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 6 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Bean Salad in Pita Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Beans & Rice Sandwiches Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup lemon juice salt & freshly ground pepper to taste 2 cloves garlic -- minced 3/4 cup extra-virgin olive oil 2 15 oz. cans cannellini beans -- rinsed & drained 1/2 Vidalia onion -- chopped 1 tomato -- sliced green leaf lettuce 8 pita rounds -- cut in half In a medium bowl, combine lemon juice, salt, pepper, and garlic. Slowly whisk in olive oil. Set aside half of this dressing to spoon onto sandwiches later. Add the beans and chopped onion to the remaining half of the dressing in bowl and let sit for up to an hour at room temperature or refrigerate overnight. When ready to serve, put slices of tomato and some lettuce into each pita pocket. Spoon in marinated beans. Add more dressing if desired. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 542 Calories; 21g Fat (34.3% calories from fat); 25g Protein; 66g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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