* Exported from MasterCook * Tuscan White Bean Soup (Delicious) Recipe By :Healthy, Happy New Year By Jeff Lehr Serving Size : 6 Preparation Time :1:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh kale -- collard greens OR Swiss chard 1/4 cup chopped fresh thyme 1 medium onion -- diced 2 stalks celery -- sliced 2 medium carrots -- cut in 1/4" thick half-moon slices 4 ounces shiitake mushrooms -- fresh remove stems and slice -- 1/4" thick 30 ounces navy or great northern beans -- with liquid or two cans 4 cups water -- or stock 3/4 teaspoon sea salt -- *see note 1 tablespoon lemon juice Freshly ground black pepper -- to taste 1.To prepare greens, strip leaves from each stem. Submerge leaves in a sink full of cold water, swirl gently, then allow to rest briefly on the surface before lifting out of water to drain. Repeat with fresh water until no dirt remains in bottom of sink. Stack leaves in piles and chop into bite-sized pieces. 2. In a 2 or 3 quart saucepan or deep skillet, combine greens with thyme, onion, celery, carrots, mushrooms, beans and stock. Bring to a boil, cover, and reduce heat to medium-low. Simmer until greens are tender, about 10 to 20 minutes depending on greens. Season to taste with salt or miso and pepper. Dissolve miso first in a small bowl of the hot soup liquid before adding to the soup. Stir in lemon juice. Simmer 5 to 10 minutes. Variation1: Puree half the beans before adding to soup for a creamier consistency. >DELICIOUS! MAGAZINE (vegetarian and whole foods) web site http://www.newhope.com/public/delicious >kitPATh Notes: TIME: PREP 20 minutes COOK 10 to 20 minutes. *Note: Substitute 3 tablespoons mellow white miso (for the 3/4 teaspoon salt). Beans, greens, mushrooms. mc>PER SERVING: 299CAL, 1.5G fat (4% cff). 4.3g fiber. 16.2g protein, 60.2g carbs. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable And Quinoa Saute With Orange Recipe By :Weight Watchers Versatile Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Grains & Cereals Legumes Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup quinoa 2 Teaspoons olive oil 1 onion -- chopped 3 carrots -- grated 2 garlic cloves -- minced 1/2 Teaspoon ground cumin 1 Cup drained rinsed canned chickpeas 1/2 Cup orange juice 1/4 Cup raisins 1/4 Teaspoon salt 1/8 Teaspoon cinnamon 1 Tablespoon chopped cilantro Cook the quinoa according to package directions, either conventionally or in the microwave. In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the carrots, garlic and cumin; cook, stirring as needed, until the carrots are wilted, about 2 minutes. Stir in the quinoa, chickpeas, orange juice, raisins, salt and cinnamon; cook, covered, until the juice is absorbed and the flavors are blended, about 10 minutes. Stir in the cilantro. SERVING PROVIDES: 1 Bread, 2 Fruit/Vegetables, 1 Protein/Milk, 1 Fat. PER SERVING: 205 Calories, 4 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 239 mg Sodium, 37 g Total Carbohydrate, 6 g Dietary Fiber, 6 g Protein, 62 mg Calcium . Recipe from Weight Watchers Versatile Vegetarian. Kitpath to Eat-lf feb98 >From Weight Watchers(r) Light and Tasty Deluxe 1997 The Learning Company, Inc. Recipes Weight Watchers International, Inc., owner of the registered trademark. All Rights reserved. Makes 4 servings >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Although quinoa is new on restaurant menus, it's really not new at all--it was a staple in the diet of the ancient Incas. If you've never tried quinoa, this recipe is a fabulous introduction; it also makes a beautiful stuffing for acorn squash. * Exported from MasterCook * Vegetable Egg White Frittata Recipe By :SHAPE Cooks 1998 Serving Size : 4 Preparation Time :0:00 Categories : Breakfast Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 egg whites 1/2 Cup broccoli florets -- bite-size 1/2 Cup diced red bell peppers 1 portobello mushroom -- sliced Nonstick cooking spray Salt and pepper 1 Small red onion -- optional 3/4 Cup roasted tomato salsa ADVANCE PREP: Separate 20 eggs, discarding yolks and placing whites in an airtight plastic container. In a steam basket set in a small saucepan, steam broccoli and bell peppers until just tender, about 6 minutes. Plunge into ice water, drain and cool completely. Place in a resealable plastic bag. MUSHROOM: In small skillet, saute mushroom. Cool and transfer to small airtight container. Refrigerate everything until needed. PREP: Spray an omelet pan or skillet with nonstick cooking spray and place over low heat. Lightly beat egg whites and add them to the pan with sauteed vegetables and seasonings. Continue cooking until eggs are set. Options: Brown the top under a broiler. Thinly slice onion and saute in another pan coated with nonstick cooking spray until onion begins to caramelize. SERVE: cover a large plate with salsa, place frittata on top, and garnish with onion. Per serving: 113 calories, 1 percent fat (.14 grams), 32 percent carbohydrate, 67 percent See: http://www.fitnessonline.com/shapecooks/ Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997). >edited for eat-lf cookbooks by kitpath 98Feb - - - - - - - - - - - - - - - - - - - NOTES : See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. Dished up in pancake form, this is a refreshing alternative to the everyday omelet. * Exported from MasterCook * Watercress Information Recipe By :Mollie Katzen Monthly (Feb98) Serving Size : 1 Preparation Time :0:00 Categories : Information, Tips, Misc. Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***|*** A wonderful, deeply nutritious, spunky addition to soups, sandwiches, or salads! An aquatic plant in the mustard family, this year-round salad green has been the most widely accepted wild edible plant throughout history, from ancient Middle East to Old England. Weedlike and hardy, watercress thrives in all 50 states, both in its wild form and also cultivated domestically. Watercress is high in vitamin C, calcium, potassium, and beta carotene, and is considered one of the best foods for purifying the system (blood, kidneys, bladder). One study showed that smokers who ate six ounces of fresh watercress daily had reduced levels of toxins and carcinogens in their bodies after a period of time Buying Tips: Watercress should look fresh and have bright green leaves. Don't buy it if the leaves are bruised or yellow. Culinarily Speaking: Watercress is peppery and bold, like a cross between a salad green and a strong herb. Both the stems (if not too thick) and the leaves are edible. Combine watercress with softer-tasting greens (like butter lettuce) in salads. It's also delicious on egg salad sandwiches or mashed into cream cheese, and spread on pumpernickel toast. Watercress is a terrific addition to potato and/or mushroom-based soups. Try these recipes: Watercress Salad with Currants and Walnuts Puree of Watercress, Mushroom, Leek and Potato Soup **Mollie Katzen - the author of the Moosewood Cookbook serves up recipes and cooking tips. http://www.molliekatzen.com/ Updated monthly starting 98Feb. >Kitpath McBuster 98Feb - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Berry Vegetable Stew Recipe By :Weight Watchers Versatile Vegetarian Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup wheat berries 2 teaspoons olive oil 1 onion -- sliced 2 garlic cloves -- minced 2 cups cauliflower flowerets 1 medium zucchini -- halved lengthwise and sliced into strips 1 medium yellow squash -- halved lengthwise and sliced into strips 1 cup diced tomatoes -- low salt 1 teaspoon rosemary -- minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt 1/4 cup chopped basil 1/4 cup fresh flat-leaf parsley -- chopped 1/2 teaspoon thyme -- minced In a medium saucepan, combine the wheat berries and 2 cups water; bring to a boil. Reduce the heat and simmer, covered, until softened but not tender, about 1 hour. (To prepare in a microwave, combine the wheat berries and 2 cups water in a microwavable dish. With a vented cover, microwave on High until the water comes to a boil, 7 minutes; microwave at 40% power, 50 minutes.) In a medium nonstick skillet, heat the oil. Add the onion; cook, stirring as needed, until softened, about 5 minutes. Add the garlic; cook, stirring, about 1 minute. Stir in the wheat berries, cauliflower, zucchini, squash, tomatoes, rosemary, pepper, salt and 1 cup water; bring to a boil. Reduce the heat and simmer until the wheat berries and vegetables are tender, about 30 minutes. Stir in the basil, parsley and thyme. SERVING PROVIDES: 1 Bread, 2 Fruit/Vegetables, 1 Fat. PER SERVING: 169 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 176 mg Sodium, 31 g Total Carbohydrate, 4 g Dietary Fiber, 6 g Protein, 67 mg Calcium . Recipe from Weight Watchers Versatile Vegetarian (C) Weight Watchers Light and Tasty Deluxe 1997 The Learning Company, Inc. Recipes Weight Watchers International, Inc., owner of the registered trademark. Notes: Wheat berries are whole kernels of wheat; their flavor is slightly sweet, slightly nutty and utterly delicious. Find them in natural food stores. >from kitPAT-hanneman phannema@wizard.ucr.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Beans And Collard Greens Soup Recipe By :Hanneman (1998) Serving Size : 2 Preparation Time :1:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 1/3 pound collard greens -- prepared as directed 1/3 cup onion -- diced 1 stalk celery -- diagonally sliced 1 medium carrot -- cut in 1/4" pieces or half-moon slices 2 ounces sliced fresh mushrooms 1 tablespoon chopped fresh thyme 1/4 teaspoon bouquet garni -- or more pepper -- freshly ground 6 cups water 4 teaspoons concentrated soup base -- vegetable 10 ounces cooked french beans -- *see note 1 1/2 cups roasted mixed vegetables -- *see note 1/4 teaspoon sea salt -- if needed ***GARNISH*** 1 teaspoon lemon zest 2 teaspoons chopped fresh cilantro -- or parsley 1/4 teaspoon Freshly ground black pepper -- to taste 1. Remove spines from about 4 collard leaves. Rinse well. Towel dry. Cut into long ribbons, about 1-1/4 wide. Stack the ribbons and julienne. 2. Spray a large soup pan and lightly brown the raw onion, celery, carrots, mushrooms and collards. Stir-fry for about 4 to 5 minutes. Season with thyme, mixed herbs and pepper. Add the water, better than bouillon or similar soup base, cooked flageolets and mixed vegetables on hand; preferably roasted. Heat until almost boiling. Simmer partially covered, cooking gently for about 30 minutes, and the liquid has been reduced by half (or to 3 or 4 cups). Taste and add salt if necessary; add more water if desired. Cover, ajar, simmer another 10 minutes or so. Adjust heat to cook up to another 30 minutes, but t it's best not to overcook the greens or the beans. Better to reheat in the microwave. Serve two or three bowls of soup and garnish with finely chopped lemon zest and cilantro, mixed with freshly ground black pepper. REVIEW: This soup resembles Japanese miso in appearance: clear dark broth, and slices of greens, mushrooms and carrots. The beans add flavor and texture. Very good. The lemon adds a bite and the cilantro adds an after glow. NOTES: Cooked flageolet beans, drained; alternates are black eyed peas, navy or northern white beans. Assorted leftover roasted vegetables: such as potatoes, red onion, fennel bulb, carrots chunks, and/or parsnips with a little white wine and vegetable broth: covered in 400F oven for about 30 minutes (stirring and adding liquid if necessary after 20 minutes. resources: >For a similar soup, see Tuscan White Bean by Jeff Lehr in Delicious! magazine with archives at www.newhope.com/public/delicious >kitPATh mc-PER SERVING: 302CAL, 2.1G fat (6% cff). 10.9g fiber. 14.9g protein, 58.4g carbs >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : This soup resembles Japanese miso in appearance: clear dark broth, and sliced greens (sea weed?), mushrooms and carrots. The beans add flavor and texture. Very good. The lemon adds a bite and the cilantro adds an after glow. I used a smidgen of anchovy paste instead of salt; like a hint of a fish broth. * Exported from MasterCook * Whole Wheat Carrot Muffins Recipe By :mymenus.com tonight Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole wheat flour 1/4 cup all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 2 eggs 1 cup lowfat yogurt -- or skim milk 2 tablespoons molasses 1 tablespoon vegetable oil 1/2 cup carrots -- shredded Prep: 10 min, Cook: 15 min. Preheat oven to 375°F. Combine first 4 ingredients in a bowl. Beat eggs with a fork in another bowl, then beat in next 3 ingredients. Stir in carrots. Add liquid to the dry mixture and stir until just moistened. Spoon batter into paper-lined muffin tins. Bake 15-20 minutes. Serve warm. This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12. Per serving: calories 96, fat 2.5g, 23% calories from fat, cholesterol 36mg, protein 4.1g, carbohydrates 14.9g, fiber 1.8g, sodium 71mg. >From: MOOSE10475@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I got this recipe from mymenus.com tonight..and am making them tomorrow morning for breakfast. I sure hope they are as good as they look!! * Exported from MasterCook * Wild Rice Rosti With Carrot And Orange Puree Recipe By :Vegetarian Entertaining by Drennan and Nichols Serving Size : 6 Preparation Time :1:30 Categories : Potatoes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup wild rice 2 pounds Russet potatoes vegetable cooking spray -- *see note 1 teaspoon yellow mustard seed 1 Spanish onion 2 tablespoons fresh thyme leaves salt and pepper * * * * * FOR THE PUREE: 12 ounces carrots -- peeled and chopped Rind and juice of 1 large orange PUREE (15mins): Place carrots in a pan, cover with cold water and add 2 pieces of orange rind. Bring to a boil and cook for 10 minutes or until tender. Drain well and discard the rind. Puree the mixture in a blender with 4 tablespoons of orange juice. Return to the pan to be reheat while the rosti is browning. PREP (2 mins with food processor): Coarsely grate the peeled onion; transfer to a sieve and set aside to drain. RICE (45 mins): Place the wild rice in a pan and cover with water. Bring to a boil and cook for 30 to 40 minutes, until the rice is just starting to split, but still crunchy. Drain the rice. POTATOES (30mins or more): Scrub the potatoes, place in a large pan and cover with cold water. Bring to a boil and cook for 10 to 15 minutes, until just tender. Drain well and leave to cool slightly. When the potatoes are cool enough to hold in your hands, peel and coarsely grate them into a large bowl. Add the cooked rice. SAUTE (10 mins): Spray and heat a non-stick skillet over medium and add the mustard seeds. When they start to pop, add the onions and cook gently for 5 minutes until softened. Add to the bowl of potatoes and rice. Stir in the thyme, salt and pepper and mix thoroughly. ROSTI (15mins): Spray and heat a skillet and add the potato mixture. Press down well to spread the mixture. Cook for 10 minutes or until gold brown. Cover the pan with a plate and flip over, spray the skillet lightly, then slide the rosti back into the pan to cook the other side. Serve with the reheated puree. RESOURCES: Matthew Drennan and Annie Nichols (1997) Vegetarian Entertaining (LB: Lorenz: isbn 108596705280X). *NOTE: Original Recipe used a total of 3 tbsp walnut oil instead of the cooking spray. >From kitPATh recipes phannema@wizard.ucr.edu >mc-PER SERVING: 180CAL, 0.6G fat (2.9% cff) Fiber: 5.0 g; Carbs: 39.8; sodium 26mg >Eat-Lf Archive (1998:Feb) www.reggie.com TIP: If the potato skins are thin enough, roughly chop the potatoes with skin on for added flavor. Add minced green onion, parsley, or chives to the potato mixture. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : I think i went overboard getting rid of oil - a little dry! Remember the orange apricot soup I had left over and thought would be good as a sauce? Here it went with a few extra carrots 'cause it was so sweet to begin with. A lot of 'meanwhiling' going on in this recipe. ROSTI: This large potato "pancake" is a traditional dish from Switzerland. This variation has the extra nuttiness and visual appeal of wild rice and a bright simple sauce. Serve with steamed mixed vegetables: green beans and broccoli florets; snap peas and asparagus tips. etc. * Exported from MasterCook * Yakima Iced Apple Tea Recipe By : http://www.applejuice.org Serving Size : 6 Preparation Time :0:00 Categories : Beverages Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup. Apple Juice 3 cup. boiling water 6 tea bags 1/4 tsp. ground allspice 1/3 cup. honey lemon slices -- (optional) Add tea bags to boiling water. Let stand 15 minutes. Remove and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice with lemon slices. Serves 6. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Site has fun stuff for kids; advice on juice and juice products. recipes for kids and adults. * Exported from MasterCook * Yonah Schimmel Knish Clone Recipe By :Top Secret Serving Size : 6 Preparation Time :0:00 Categories : Jewish Potatoes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium russet potatoes 2 1/2 tablespoons lowfat butter 1/4 minced onion 3 tablespoons fat-free chicken (or vegetable) broth 1/2 teaspoon salt -- or more to taste 1/8 teaspoon ground black pepper -- or more to taste Seasoning blends -- chives or pepper flakes to taste (optional) 6 sheets phyllo dough 1. Peel, halve and boil potatoes until tender, 15-20 minutes. Mash in a large bowl. 2. Saute onion in 1 1/2 tablespoons butter until translucent but not brown. Add to mashed potatoes with broth, salt, pepper and spices. Stir well. 3. Melt remaining tablespoon of butter. Pre-heat oven to 375 degrees. 4. Layer 3 sheets of phyllo dough and cut in half. Repeat with remaining 3 sheets. Spoon 1 cup of potato mixture on each section of phyllo, mold into a large ball and position off-center at one end of strip of dough. Roll ball along the length of phyllo, folding dough over bottom of filling and leaving some filling poking through the top. (Trim and discard excess dough.) 5. Brush melted butter over edges of knish to seal the seams and press down onto an ungreased baking sheet. Repeat with other knishes. Bake 30-40 minutes, until golden brown. Makes four knishes. (http://www.topsecretrecipes.com) Per serving: 124 Calories; 1g Fat (9% calories from fat); 3g Protein; 25g Carbohydrate; 0mg Cholesterol; 297mg Sodium >From: BGL - - - - - - - - - - - - - - - - - - - NOTES : Top secret recipes Here's a recipe that comes from a challenge issued by the New York Daily News. They wanted to find out if a West Coast boy could duplicate the taste of an authentic New York City knish. But, mind you, not just any knish. This knish comes from one of the oldest knisheries in the Big Apple; a place which also takes pride in the low fat content of its knishes, versus the popular deep-fried variety. When I tasted the famous Yonah Schimmel knish (the first knish I had ever sampled), I realized that not only could a simple clone recipe be created, but that the fat gram count could come in even lower. The Daily News even went so far as to have a lab analyze the fat content of not only the original knish and the clone, but also the fat grams in a street vendor knish and a supermarket knish, just for comparison. The results are listed below. * Exported from MasterCook * Zucchini And Hominy Soup Recipe By :Felicidades! by Nanette Blanchard Serving Size : 8 Preparation Time :0:00 Categories : Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 onion -- diced 3 cloves garlic -- minced 4 zucchini -- sliced 1 cup mild green chile peppers -- peeled and chopped 6 cups vegetable broth 4 cups cooked yellow hominy (2 pound cans) -- prefer low salt 1 teaspoon ground cumin 1. Saute the onion and garlic in oil for 3 to 5 minutes. Add zucchini and green chiles and cook over medium heat, stirring occasionally, another 5 minutes. Add remaining ingredients and simmer, covered, over low heat for 45 minutes. Add sizzle to your holidays with our traditional Southwestern fiesta. Simple and quick to prepare, these recipes take the stress out of entertaining. 'Tis the Season: A Vegetarian Christmas Cookbook (Fireside/Simon & Schuster), by Nanette Blanchard; excerpt in Delicious! Magazine. M E N U -- Carrot Salsa * Ole Corn * Green Chile Enchiladas * Zucchini & Hominy Soup * Apricot-Almond Empanaditas >Delicious! Magazine. >kitPATh mc-PER SERVING: 231CAL, 7.2G fat (27.5% cff) Fiber: 3.7 g; Carbs: 35.7; **sodium 1479mg (canned hominy is high in sodium) >1998-Febn Eat-LF Archives at www.reggie.com NOTES: This M E N U -- Carrot Salsa * Ole Corn * Green Chile Enchiladas * Zucchini & Hominy Soup * Apricot Almond Empanaditas -- will run mc-PER SERVING: 708.5CAL, 20.0G fat (24.2% cff) Fiber: 13.3 g; Carbs: 121.7; sodium 2084mg (mostly from canned hominy) >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : This M E N U -- Carrot Salsa * Ole Corn * Green Chile Enchiladas * Zucchini & Hominy Soup * Apricot Almond Empanaditas -- will run mc-PER SERVING: 708.5CAL, 20.0G fat (24.2% cff) Fiber: 13.3 g; Carbs: 121.7; sodium 2084mg (mostly from canned hominy) This is a vegetarian version of posole, a dish traditionally containing pork made by Pueblo Indians and Hispanics for feast days and special celebrations. PREP TIME: 10 minutes. COOKING TIME: 1 hour. * Exported from MasterCook * Zucchini Bread With Yogurt Recipe By :SHAPE Cooks 1998 Serving Size : 12 Preparation Time :1:30 Categories : Breads: Quick & Muffins Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick cooking spray 2 teaspoons all-purpose flour 3/4 cup sugar 3 cups grated zucchini 1/3 cup safflower oil 2 eggs 4 egg whites 1 cup plain low-fat yogurt 1 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 3/4 cup raisins PREP: Preheat oven to 350F. Spray one 9-by-5-inch loaf pan with nonstick cooking spray and coat with 2 teaspoons flour. WET: Cream sugar, zucchini and oil in a large mixing bowl with an electric beater. Add eggs, egg whites and yogurt, and mix until just combined. DRY: In a medium bowl, combine flour, baking powder, baking soda and cinnamon. Stir DRY into WET zucchini mixture and add the raisins. Pour batter into the prepared loaf pan. BAKE for 60 minutes or until a toothpick inserted in the center comes out dry. Cool slightly, remove from pan, and cool completely on a rack. Wrap tightly in plastic or foil. Per slice: 216 calories, 31 percent fat (7.4 grams), 59 percent carbohydrate, 10 percent protein. See: http://www.fitnessonline.com/shapecooks/ Consultant: Susan M. Kleiner, Ph.D., R.D., a high-performance nutritionist and author of The Be Healthier, Feel Stronger Vegetarian Cookbook (Macmillan, 1997). >edited for eat-lf cookbooks by kitpath 98Feb - - - - - - - - - - - - - - - - - - - NOTES : See also MENU Hi-Carb: Overnight in the Mountains. Includes Make-ahead instructions. This low-fat loaf is large enough to last through breakfast, brunch,and snacks on the trails. Bake it the night before you leave for your trip. Makes 1 loaf (12 slices)