From: Kaye Sykes ,InterNet
Subject: RCPs: Vegetarian
Hi all,
My file of recipes Tried/To Be Filed appeared next to my computer
this weekend. I hardly made a dent in the file, but here are some
of the ones we've tried and liked well enough to save.
Enjoy!
Kaye
* Exported from MasterCook Mac *
Almond Mushroom Pate
Recipe By : Diamond Almonds advertizement
Serving Size : 1 Preparation Time :0:30
Categories : Miscellaneous, food* Snacks, savory*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 small onion -- quartered
1 small clove garlic
1/2 pound fresh mushrooms -- halved
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon tarragon -- crushed
dash white pepper
10 ounces blanched whole almonds -- toasted
1 tablespoon dry sherry
1 tablespoon heavy cream
In food processor with metal blade, process onion and garlic with
on-off bursts until coarsely chopped; set aside. Process mushrooms
with on-off bursts until coarsely chopped.
Melt butter in medium skillet; add onion, garlic, mushrooms, salt,
tarragon, and pepper. Cook, stirring occasionally, until most liquid
has evaporated.
Reserve 2/3 cup almonds for garnish. Process remaining almonds
until coarsely chopped. Reserve 2 tablespoons. Process remaining
almonds to form a paste. Add mushroom mixture, sherry and
cream; process until smooth. Add reserved 2 tablespoons chopped
almonds; process with on-off bursts. Cover and chill.
Mound pate on serving plate. Garnish with reserved 2/3 cup
almonds. [Press whole almonds onto surface of mound so that they
are in a vertical position. Mound surface should be more or less
entirely covered with upright almonds.]
Makes about 1-1/2 cups.
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* Exported from MasterCook Mac *
Corn and Kidney Bean Salad
Recipe By : Walking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, salads*
Amount Measure Ingredient -- Preparation Method
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Salad:
1 16-oz can red kidney beans -- drained and rinsed
2 cups corn kernels
1 green bell pepper -- diced
1 red bell pepper -- diced
1 rib celery -- diced
1/2 cup chopped scallions, including some green
tops
Dressing:
1/4 cup wine vinegar
1 teaspoon lemon juice
2 cloves garlic -- minced
1/2 teaspoon sugar
salt and pepper -- to taste
In a large glass or stainless steel bowl, combine all the salad
ingredients. In a small bowl or jar, combine all the ingredients
for the salad dressing. Pour the dressing over the salad and mix
thoroughly.
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NOTES : Oil free.
Make one day ahead.
* Exported from MasterCook Mac *
Couscous Pilaf with Saffron Cream
Recipe By : VegTimes?
Serving Size : 6 Preparation Time :0:00
Categories : Indian, Pakistani, Sri Lankan* Main courses, vegetarian*
Amount Measure Ingredient -- Preparation Method
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Pilaf:
1 tablespoon extra virgin olive oil
1/2 teaspoon coriander seeds
2/3 cup diced red bell pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
3 cups water or vegetable stock
1 1/2 cups uncooked couscous
salt and pepper -- to taste
4 tablespoons chopped fresh mint
(or 2tbl chopped fresh thyme)
Saffron Cream:
1/2 cup neufchatel cheese or cream cheese
1/3 cup low-fat yogurt
pinch saffron threads -- crushed
Pilaf:
Heat oil in a saucepan over medium heat. Add coriander
seeds and fry until toasted. Stir in bell pepper, cayenne,
and cinnamon; saute until barely tender, about 4 minutes.
Pour in water or stock and bring to a boil. Stir in couscous,
cover and remove from heat. Let sit 10 to 15 minutes.
Couscous is ready when grains swell and liquid is absorbed.
If liquid remains, return to low heat briefly and cook until
absorbed. Season with S&P and mint (or thyme).
Saffron Cream:
Combine neufchatel or cream cheese, yogurt, and saffron in
a blender or food processor. Blend until creamy. Serve on
the side.
Per serving (with 1tbl Cream): Cal 141 / Prot 5g / Fat 5g /
Carb 21g / Chol 8mg / Sodium 219mg / Fiber 3g
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* Exported from MasterCook Mac *
Orzo with Parsley
Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Pasta* Side dishes, vegetables*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces orzo (1-1/4 cup)
1 tablespoon vegetable oil
3 tablespoons chopped parsley
1/2 teaspoon salt
Bring large pot of water to boiling. Add orzo, stirring
constantly, until boiling resumes. Cook 8 to 10 minutes
until tender, but firm to the bite, stirring often. Drain.
Return to pot. Stir in oil, parsley, and salt.
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* Exported from MasterCook Mac *
Orzo with Spinach and Pine Nuts
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Side dishes, vegetables*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon margarine
1 clove garlic -- minced
1 3/4 cups water
3/4 cup uncooked orzo
1/8 teaspoon salt
1 cup tightly packed chopped fresh spinach
2 tablespoons grated Parmesan cheese
1 tablespoon pine nuts -- toasted
Melt margarine in a medium saucepan over medium heat. Add
garlic and saute 1 minute. Add 1-3/4 cups water, orzo, and salt,
and bring to a boil. Reduce heat to medium-low; cook 13 minutes
or until liquid is absorbed. Stir in spinach and remaining
ingredients.
Yield: 2 1-cup servings
Per serving: Cal 321 (23% from fat) / Prot 12.8g / Fat 8.1g
(Sat 2g, Mono 2.7g, Poly 2.6g) / Carb 50.3g / Fiber 2.7g / Chol
4mg / Iron 3.9mg / Sodium 289mg / Calcium 114mg
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* Exported from MasterCook Mac *
Peas with Cauliflower in Yogurt-Cumin Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Side dishes, vegetables*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound fresh English peas
2 cups water
4 cups small cauliflower flowerets
1/4 teaspoon salt
3/4 cup plain low-fat yogurt
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1/4 teaspoon ground cumin
1 dash white pepper
Shell and wash peas. Bring 2 cups water to a boil in a large saucepan; add
peas and cauliflower. Cover and cook 7 minutes or until crisp-tender;
drain well, and place in a bowl. Add salt; toss well.
Combine yogurt and next 4 ingredients; stir well. Pour over cauliflower
mixture; toss gently.
Makes 4 1-cup servings.
Per serving: Cal 83 (11% from fat) / Prot 6.4g / Fat 1g (Sat .5g,
Mono .2g, Poly .2g) / Carb 13.9g / Fiber 3.8g / Chol 3mg / Iron 1.4mg /
Sodium 195mg / Calcium 12mg
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* Exported from MasterCook Mac *
Potato and Green Bean Salad
Recipe By : Walking Magazine
Serving Size : 6 Preparation Time :0:00
Categories : Side dishes, salads*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salad:
1 pound green beans, cut into 2" lengths and
steamed 5 minutes
4 large potatoes, cooked until just tender, peeled
and cubed (about 4 cups)
2 scallions, sliced, including some green
tops
Dressing:
2 tablespoons olive or canola oil
2 tablespoons white wine or rice vinegar
1 large clove garlic, crushed
1 small red onion, thinly sliced into rings
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, or to taste
Placed the cooked beans, potato cubes, and scallions ina bowl.
In a jar, combine all the dressing ingredients. Cover tightly and
shake well. Pour the dressing over the salad and toss gently to
mix well.
(Prepare several hours or a day ahead.)
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* Exported from MasterCook Mac *
Spicy Vegetable Marinade
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Side dishes, salads*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium carrots - bias-cut into 1/2" pieces
4 cups Chinese cabbage, cut into 1" pieces
1 medium cucumber, quartered lengthwise, seeded,
and cut into 1/2" pieces
1/2 cup vinegar
1/3 cup sugar
1/4 cup vegetable oil
1 1/4 teaspoons salt
1 1/2 teaspoons ground coriander
1/2 teaspoon ground turmeric
1 clove garlic, minced
dash bottled hot pepper sauce
In covered saucepan, cook carrots 10 minutes in enough boiling
salted water to cover. Add cabbage and cucumber; return to
boiling. Reduce heat. Cook 5 minutes more or till vegetables are
almost tender. Drain, set aside.
In screwtop jar, combine remaining ingredients. Cover and shake
well. Pour dressing over vegetables. Cover; chill several hours or
overnight, stirring occasionally. Lift from marinade with slotted
spoon.
Makes 4 cups.
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* Exported from MasterCook Mac *
Tofu Schnitzel with Lemon-Caper Sauce
Recipe By : Delicious! (Oct 86)
Serving Size : 4 Preparation Time :0:30
Categories : Main courses, vegetarian* Quick dishes*
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound firm tofu -- well-drained
1/3 cup whole wheat pastry flour
2 eggs -- beaten
6 ounces crispbread -- processed to crumbs
2 tablespoons butter
2 tablespoons oil
2 lemons -- peeled and sliced
Lemon-Caper Sauce:
3 tablespoons butter
juice of 2 lemons
2 tablespoons capers -- rinsed and drained
1. Slice the tofu into 1/2-inch thick pieces. Coat the tofu slices
with flour on both sides; then dip into the beaten eggs (thin eggs
with a little water, if desired). Roll the slices in the crispbread
crumbs.
2. In a large frying pan, saute the tofu on both sides in the butter
and oil over moderate heat until crisp and brown, about 10 minutes.
Remove from the pan and place on a serving dish. Top
with the lemon slices.
3. To prepare the sauce, place the butter and lemon juice in the
frying pan and cook over low heat just until the butter is melted.
Stir to combine and immediately pour over the tofu. Garnish with
the capers.
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