Guest guest Posted November 28, 2001 Report Share Posted November 28, 2001 * Exported from MasterCook * Riso with Cashew Pesto Recipe By :Steven Ferry & Tanya Petrovna Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Riso: 1 pound orzo 1 10 oz package frozen peas -- lightly defrosted 1 cup Sausage -- chopped 1 1/2 cups cashew pesto (below) Cashew Pesto: 1 cup olive oil 1 cup raw cashew 1/2 cup grated soy Parmesan -- optional 1 bunch basil 1 teaspoon salt -- if needed 6 cloves garlic -- peeled 3 ounces pine nuts In blender, combine all cashew pesto ingredients and process until smooth. This pesto will keep for several weeks if refrigerated. Cook the orzo according to package instruction. Drain and return to pot. Add cashew pesto, pease, and the chopped sausage. Warm on low heat if needed. Serve with garlic bread. Source: " The Meat-Lover's Vegetarian Cookbook " Copyright: " 1997 by Steven Ferry & Tanya Petrovna " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1104 Calories; 68g Fat (54.9% calories from fat); 23g Protein; 103g Carbohydrate; 8g Dietary Fiber; trace Cholesterol; 725mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 13 1/2 Fat. NOTES : serves 4 to 6 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sausage Recipe By :Steven Ferry & Tanya Petrovna Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 6 shallots -- sliced 6 garlic cloves -- sliced 2 cups seitan -- beef style, 1/4-inch cubes 1/2 cup vegetable stock -- beef style 1/4 teaspoon crushed red pepper Saute shallots and garlic in oil 3 minutes, add the seitan and saute 2 more minutes. Add stock and pepper, and leave on low about an hour, stirring occasionally until sausage is somewhat crispy. Source: " The Meat-Lover's Vegetarian Cookbook " Copyright: " 1997 by Steven Ferry & Tanya Petrovna " Yield: " 2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 390 Calories; 29g Fat (65.2% calories from fat); 6g Protein; 29g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 823mg Sodium. Exchanges: 1 Grain(Starch); 3 Vegetable; 6 Fat. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 28, 2001 Report Share Posted November 28, 2001 Good Afternoon, First I didn't see that you are including a Vegetarian sausage recipe at the bottom ... So for anyone who is like me and moves too fast, there is a veg sausage recipe at the bottom. This recipe looks very delicious, but I might not have the time to make the sausage from scratch. My 7 year old just bought Smart Deli Sticks from LightLife. This one is described as Classic Pepperoni Style. It is meatless and fat free. I tastes pretty good and I think it would go well in this recipe. My kids love orzo, peas, cashews and pine nuts. Actually, if using the Smart Stick, they can even prepare this recipe themselves (which always makes them like it even better...) Thanks so much for this great recipe! Best regards, Eruna Schultheiss On Wednesday, November 28, 2001, at 12:01 , jkujawa wrote: > > * Exported from MasterCook * > > Riso with Cashew Pesto > > Recipe By :Steven Ferry & Tanya Petrovna > Serving Size : 4 Preparation Time :0:00 > Categories : > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > Riso: > 1 pound orzo > 1 10 oz package frozen peas -- lightly defrosted > 1 cup Sausage -- chopped > 1 1/2 cups cashew pesto (below) > Cashew Pesto: > 1 cup olive oil > 1 cup raw cashew > 1/2 cup grated soy Parmesan -- optional > 1 bunch basil > 1 teaspoon salt -- if needed > 6 cloves garlic -- peeled > 3 ounces pine nuts > > In blender, combine all cashew pesto ingredients and process until > smooth. This pesto will keep for several weeks if refrigerated. > > Cook the orzo according to package instruction. Drain and return to > pot. Add cashew pesto, pease, and the chopped sausage. Warm on low > heat if needed. > > Serve with garlic bread. > > Source: > " The Meat-Lover's Vegetarian Cookbook " > Copyright: > " 1997 by Steven Ferry & Tanya Petrovna " > > - - - - - - - - - - - - - - - - - > - - > > Per Serving (excluding unknown items): 1104 Calories; 68g Fat (54.9% > calories from fat); 23g Protein; 103g Carbohydrate; 8g Dietary Fiber; > trace Cholesterol; 725mg Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 > Lean Meat; 1/2 Vegetable; 13 1/2 Fat. > > NOTES : serves 4 to 6 > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 > > > * Exported from MasterCook * > > Sausage > > Recipe By :Steven Ferry & Tanya Petrovna > Serving Size : 0 Preparation Time :0:00 > Categories : > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 tablespoons olive oil > 6 shallots -- sliced > 6 garlic cloves -- sliced > 2 cups seitan -- beef style, 1/4-inch cubes > 1/2 cup vegetable stock -- beef style > 1/4 teaspoon crushed red pepper > > Saute shallots and garlic in oil 3 minutes, add the seitan and saute 2 > more minutes. > > Add stock and pepper, and leave on low about an hour, stirring > occasionally until sausage is somewhat crispy. > > Source: > " The Meat-Lover's Vegetarian Cookbook " > Copyright: > " 1997 by Steven Ferry & Tanya Petrovna " > Yield: > " 2 cups " > > - - - - - - - - - - - - - - - - - > - - > > Per Serving (excluding unknown items): 390 Calories; 29g Fat (65.2% > calories from fat); 6g Protein; 29g Carbohydrate; 2g Dietary Fiber; 1mg > Cholesterol; 823mg Sodium. Exchanges: 1 Grain(Starch); 3 Vegetable; 6 > Fat. > > > Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.