* Exported from MasterCook * Upside Down Apple Tart With Orange And Oatmeal Pastry Recipe By :The Practically Vegetarian Cookbook; Josceline Dimbleby Serving Size : 6 Preparation Time :3:00 Categories : Eat-Lf Mailing List Fruit Pies, Crusts & Pastry Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/2 cup oatmeal 1/2 cup sugar -- superfine 1/4 teaspoon salt butter (8 tablespoons) -- see note 4 tablespoons diet margarine 1 orange zest -- finely grated 1 tablespoon fresh orange juice -- (1 to 2) 1 1/2 pounds apples 4 tablespoons fresh lemon juice 2 tablespoons orange marmalade -- fine-cut 2 tablespoons honey cardamom seeds -- from 4-5 pods, -- finely ground TO MAKE THE PASTRY (FOOD PROCESSOR): put the flour, oatmeal, sugar and salt into a food processor and process just once to mix. Cut the butter into small pieces, add to the flour mixture in the food processor and process again only briefly, just until the mixture resembles rough breadcrumbs. Add the finely grated orange zest and, with the motor running. pour in enough orange juice, processing very briefly, for the dough to begin to stick together. Pat the pastry into a ball, cover it with plastic wrap and leave it in the refrigerator to chill while you prepare the apples. Smear a little butter over the base and sides of a 7-1/2 to 8-inch cake pan (don't use a pan with a loose base). Peel the apples, and, using a very sharp knife, cut each apple in half and cut out the cones. Slice the apples thinly into half-moons. Put the slices into a bowl and sprinkle them immediately with lemon juice as you cut them to prevent them discoloring. Put the marmalade and honey into a bowl with the ground cardamom seeds. Stir together, and spread the mixture over the bottom of the buttered cake pan. Arrange the apple slices neatly overlapping in the pan. Take the pastry from the refrigerator and, using a well-floured rolling pin, roll it out very lightly on a floured board a little larger than the cake pan. Carefully roll back the pastry over the rolling pin and place it on top of the apples in the pan. If the pastry should break at all, don't worry, simply press it together again. Press the overlapping pastry edge down into the sides of the pan and pierce two holes in the top to allow the steam to escape. OVEN 400F. (Baking: 1 hr 10 mins) Cook the tart in the center of a preheated oven. 400F, for 25 minutes, then turn the oven down to 325F for 30 minutes. Finally, turn off the oven, open the door slightly and leave the tart in the warm oven for a further 10-15 minutes before removing it. TO SERVE Slide a knife around the edges of the cake pan and carefully turn the tart out, upside-down, on to a flat serving plate. Serve the tart warm with creme fraiche, cream or plain yogurt, either as a dessert or for a luxurious tea party. As described in book: This upside-down tart combines apple with the wonderfully compatible flavors of cardamom, honey and orange and oatmeal gives it a nutty crunch. The tart can be made in advance, kept in the cake pan and reheated. I sometimes use a shallow heart-shaped pan which looks especially pretty for a party. If you can find them, quinces make a wonderful substitute filler, but they will need to be precooked for a while. Recipe from The Practically Vegetarian Cookbook, by Josceline Dimbleby, Random House, 1994:126. NOTE -- McServing 1/8th with 8T butter: 330 cals, 32.1% ff (12.2 g fat, 31 mg cholesterol). Serving 1/8th with 4 T diet margarine: 255 cals, 12.4% ff, 3.6 g fat. 1/6th with 4 T diet margarine: 305 cals and 4.9 g fat. fiber = 2.7 g or 9% on 2500 cal-diet Tested one fourth the amount of 'butter' and added 1 pureed banana (1/3 cup" and crust was tough. Just use margarine. Refrigerate unused portions. >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : This pastry needs to "fry" a bit to get flaky. We used delicious apples. Bob Liked. I wanted it a bit more 'tart' (pippins, maybe...) This is basically the original recipe - substitute reduced fat margarine. Fat-wise, it's not that bad. I like the oatmeal crust; it does need to be crumbly. Incidentally, Reader's digest had a similar idea for the crust and they used one egg white then added margarine until it flaked (felt) right, meaning could be chilled and rolled. * Exported from MasterCook * Vegetable Bean Soup Recipe By :Fear of Frying 1996 Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups low-salt chicken broth 1 medium onion -- chopped 3 carrots -- peeled and sliced 3 celery stalks -- sliced 19 ounces canned black beans -- undrained (Progresso) 2 potatoes -- peeled and chopped 10 basil leaves -- chopped 1 teaspoon chili powder -- mild 1 teaspoon dried thyme -- crushed Salt and pepper -- to taste Combine all the ingredients in a large, heavy pot. Bring to a boil, then lower heat to medium-low. Stir, cover, and simmer for 30 minutes or until the vegetables are tender. Puree the soup in small batches in a food processor or large blender. Return the puree to the pot. Add salt and freshly ground pepper to taste, and reheat just to the boiling point. Serve hot with crusty bread or homemade muffins for a great meal. * Prep: 10 minutes. Cook: 30 minutes. Yield: 9 to 10 cups. *Per 9th: 105 cals, 1 g fat, 11%. 665 mg sodium. *Fear of Frying: A Sensible Approach to Quick & Easy, Healthy, Low-Fat Eating for the Busy Family. (1996) by Virginia N. White (Chronimed Publishing). >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Vegetable Gravy (For Meatloaf) Recipe By :"Rund, Sharen" Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can S&W Ready-Cut Tomatoes garlic pepper celery seed 1 can vegetable broth corn starch I've taken a can of [S&W Ready-Cut] tomatos, put it in a saucepan, added spices like garlic, pepper, celery seed & brought it to a boil - once there, add a can of veggie broth (or the equivalent of water & veggie bouillon cubes) that I've put corn starch in & mixed thoroughly & heated/stirring often until desired thickness - adjust seasoning if you don't want it as tomato-ie tasting (although great over meatloaf) leave out the tomatoes also, there's an onion based broth available but it may have meat sauce in it and, instead of corn starch, you could use arrowroot or flour - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Paella #3 Recipe By :Prevention Magazine Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Tofu Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons canola oil 8 ounces firm tofu -- cubed 1 large sweet red pepper -- cut into strips 1 cup chopped onions 2 cloves garlic -- minced 2 1/2 cups crushed tomatoes -- with juice 10 ozs frozen artichoke hearts -- thawed 1 1/2 cup frozen corn 1 cup frozen peas 1 1/2 cups vegetable broth 1/2 teaspoon dried thyme 1/8 teaspoon saffron 1 cup couscous Add the oil to a paella pan or large skillet and heat over medium heat. Add the tofu, peppers, onions and garlic. Cook and stir for 4 to 5 minutes or until the tofu is golden.Stir in the tomatoes (with juices), artichokes, corn and peas. Bring to a boil, then reduce the heat. Simmer, uncovered, for 5 to 7 minutes or until the vegetables are tender and the liquid slightly thickens. Add the broth, thyme and saffron. Bring to a boil, then stir in the couscous. Remove the pan or skillet from the heat. Cover and let stand for 10 minutes. Before serving, use a fork to fluff the couscous. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - NOTES : Be sure to use a paella pan or large skillet because couscous expands a great deal when cooked. For a nuttier taste, use whole-wheat couscous. You can find it at health-food stores. * Exported from MasterCook * Veggie Burger #2, All Star Recipe By :RECIPE FOR HEALTH, SHOW #RHG217 Serving Size : 4 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces rolled oats 4 ounces mozzarella cheese -- shredded 3 ounces shiitake mushrooms -- diced 3 ounces egg whites 3 ounces onion -- diced 2 garlic cloves -- minced 2 ounces red pepper -- diced 2 ounces zucchini -- diced Combine all ingredients in a food processor. Pulse the on/off switch to roughly combine ingredients. Do not over mix. Final mixing can be done by hand. Form into four ounce patties. In a skillet add a small amount of olive oil. When pan is hot add patties. Cook one minute per side. Dress with your favorite bread and toppings. Yield: 4 patties Calories: 389 Calories from Fat: 10.9 percent Courtesy of Ex. Chef Michael Cutler, Official All Star Cafe >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vermicelli Salad Recipe By :Prevention Magazine Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 celery stalks -- finely chopped 4 gherkin pickles -- finely chopped 1/4 cup chopped onions 1/2 cup fat-free mayonnaise 1/4 cup nonfat plain yogurt 4 tablespoons fresh parsley -- snipped White pepper (to taste) 6 ounces vermicelli -- broken, cooked and drained 1 pound shrimp -- cooked, shelled, -- deveined and coarsely chopped 1 hard-boiled egg -- chopped (garnish) Paprika (garnish) Mix celery, pickles, onions, mayonnaise, yogurt, 3 tablespoons of parsley and pepper in a bowl. Add vermicelli and shrimp; toss to coat. Cover and refrigerate until well chilled. Before serving, garnish with egg paprika and remaining 1 tablespoon of parsley. >From: "Tina D. Bell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wacky Soy Cake Recipe By :Simply Soy Quarterly Serving Size : 16 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Dry ingredients: 1 cup soy flour 1 1/2 cups all-purpose flour 1 cup sugar 3 tablespoons cocoa 1/2 teaspoon salt 1 teaspoon baking soda -- Wet ingredients: 1 teaspoon vanilla 1/3 cup vegetable oil -- plus 2 tablespoons vegetable oil --preferably soy oil 1 tablespoon vinegar 1 cup warm water Frosting -- optional Stir together the dry ingredients into an ungreased 8" x 8" or 9" x 9" pan. Make three holes in sifted ingredients. Put vanilla in the first hole, cooking oil in the second hole and vinegar in the third hole. Pour 1 cup lukewarm water over the whole thing. Stir well with a fork. Bake 30 to 35 minutes at 350 degrees F or until top springs back when touched slightly. Nutritional information per serving (does not include frosting): 125 calories, 0 cholesterol, 5 grams fat, 5 grams protein, 17 grams carbohydrate Sources: http://soyfoods.com/SimplySoy/index.html and the U.S. Soyfoods Directory Web site http://soyfoods.com/recipes/ >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon And Ginger Sharbat Recipe By :Smoothies & Other Blended Drinks, Elsa Peterson-Schepelern Serving Size : 5 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds watermelon -- chilled 3 tablespoons fresh ginger root -- pureed -- or more to taste 2 tablespoons fresh lime juice water sugar -- to taste crushed ice -- to serve Cut the watermelon in wedges, remove and discard the rind and seeds. Blend the flesh in a food processor with the ginger and lime juice. Add water if the mixture is too thick. Add extra sugar, if needed. Serve over crushed ice. Printed in the Atlanta Journal/Constitution, 7/10/97 >From: Ellen C. Rakes - - - - - - - - - - - - - - - - - - - NOTES : Indian and Moroccan sharbats are related to Western sherbets. This one really says summer. * Exported from MasterCook * White Sauce #6 Recipe By :Betty Crocker Low-Fat,Low-Cholesterol Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 2 tablespoons all-purpose flour 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup skim milk Heat margarine in 1 1/2 qt. nonstick saucepan over low heat. stir in flour,salt and pepper. Cook over low heat, stirring constantly until margarine is absorbed; remove from heat. Gradually stir in milk. Heat to boiling stirring constantly. Boil and stir 1 minute. About 1 cup. >From: louiseh@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zesty Salmon With Spinach Fettuccine Recipe By :Cooking Light Magazine Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fish & Seafood Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons grated lemon rind 1/4 cup fresh lemon juice -- divided 1 teaspoon olive oil 12 ounces salmon fillets -- skinned -- cut into 1/2 inch thick strips cooking spray 1 1/2 cups low-salt vegetable broth 4 teaspoons cornstarch 2 garlic cloves -- minced 2 tablespoons low-fat sour cream 4 teaspoons reduced-calorie margarine 1/4 cup chopped fresh parsley -- divided 4 cups hot cooked spinach fettuccine -- (about 8 ounces uncooked pasta) lemon slices (optional) 1. Combine lemon rind, 2 tablespoons lemon juice, oil, and salmon in a large zip-top plastic bag. Seal bag; marinate in refrigerator 20 minutes. Remove salmon from bag; discard marinade. Place salmon on a broiler pan coated with cooking spray; broil 6 minutes or until fish flakes easily when tested with a fork, turning after 3 minutes. Set aside; keep warm. 2. Preheat broiler. 3. Combine broth, cornstarch, and garlic in a small saucepan. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Add 2 tablespoons lemon juice, sour cream, and margarine; cook 3 minutes or until thick, stirring constantly. Remove from heat; stir in 2 tablespoons parsley. 4. Arrange pasta on a serving platter; top with salmon. Drizzle sauce over salmon. Sprinkle with 2 tablespoons parsley. Garnish with lemon slices, if desired. Yield: 4 servings (serving size: 1 cup pasta, 2-1/4 ounces fish, and 1/3 cup sauce). Zesty Salmon With Spinach Fettuccine, page 95, 3 starch, 2 lean meat CALORIES 408 (30% from fat); FAT 13.4g (sat 2.6g, mono 5.8g, poly 2.9g); PROTEIN 25.6g; CARB 45.4g; FIBER 2.5g; CHOL 61mg; IRON 2.6m >From Cooking Light Website: http://cookinglight.com 6/30/97 Busted by and posted on McRecipe 6/30/97 Contact Rooby >From: Kitchen PATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread #9 Recipe By :Cooking Light July 1997 pg.100 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup Zucchini -- shredded (about 3) 4 cup All-purpose flour 1 cup sugar -- plus 2 tablespoons sugar -- divided 1/2 cup Walnuts -- chopped and toasted 1/4 cup packed brown sugar 5 teaspoon Baking powder 1 tablespoon Lemon rind -- grated 1 1/2 teaspoon Cinnamon 1/2 teaspoon Salt 1/4 teaspoon Nutmeg 1 1/2 cup Skim milk 6 tablespoons Vegetable oil 2 teaspoon Vanilla extract 2 lg Eggs Cooking spray Preheat oven to 350F. Press zucchini on several layers of paper towels. Cover with additional paper towels and set aside. This is to absorb excess moisture. Combine flour, 1C sugar, walnuts and next 6 ingredients (walnuts through nutmeg) in a large bowl; make a well in the center of the mixture. Combine milk, oil, vanilla and eggs in a bowl; stir with a whisk. Add zucchini and stir. Add to flour mixture; stir just until moist. Divide batter evenly between 2 8x4 inch loaf pans coated with non-stick cooking spray. Sprinkle each with 1 tablespoon sugar. Bake at 350F for one hour and ten minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans and cool completely on rack. Serving size one slice with 12 slices per loaf. NUTRITION INFORMATION: Calories 183, CFF 28%, Fat 5.6gm, Protein 4g, Carbohydrates 29.6g, Fiber .8g, Cholesterol 19mg, Iron 1.4mg, Sodium 64mg, Calcium 89mg. >From: "Kim Reese" - - - - - - - - - - - - - - - - - - -