* Exported from MasterCook * Shepherd's Pie #2 Recipe By :Ron Pickarski, Eco-Cuisine** Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Potatoes Tvp, Seitan, Tempeh Vegan Vegetarian Want To Ry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TOPPING*** 3 medium potatoes -- peeled and cubed -- (about 4 cups) 1/4 cup soy milk 1 teaspoon soybean oil 1/2 teaspoon salt 1/8 teaspoon black pepper ***FILLING*** 1 1/2 cups textured soy protein 1 1/2 cups boiling water 2 teaspoons tamari soy sauce 1 tablespoon soybean oil 2 medium onions -- diced -- OR 2 cups finely chopped onions 2 cups chopped mushrooms 1 cup diced carrot -- peeled 3 tablespoons fresh garlic -- chopped 2 tablespoons tamari soy sauce 4 teaspoons basil 1 tablespoon thyme 1 teaspoon savory 1 teaspoon salt 1/4 teaspoon black pepper 1 cup diced celery 1/4 cup unbleached white flour -- mixed with 1/2 cup water Chopped parsley -- for garnish Topping: Preheat oven to 325F / 160C. Boil the potatoes in salted water until the potatoes are soft. Remove and drain the potatoes. Blend them in a mixer with the soy milk, oil, salt and pepper. Set aside. Filling: Add the TVP and tamari to boiling water, then cover, remove from heat and set aside. Saute vegetables (except the celery) and seasonings in the oil over medium heat for about 15 minutes. Add the celery and TSP, then cook about 5 minutes longer, stirring occasionally to prevent from sticking. Add the flour mixture and stir until thickened. Transfer the filling to a lightly-oiled baking dish. Cover the top with the potatoes and smooth them with a rubber spatula until flat and even. Bake the pie in preheated oven for 30 minutes, then broil for several minutes or until the top is lightly browned. Remove from oven and serve hot, garnished with parsley. (Nutrition information PER SERVING (1 serving is about 1-1/2 cups): 297 calories, 18 grams protein, 52 grams carbohydrate, 4 grams total fat, 0.5 grams saturated fat, 0 mg cholesterol, 1,030 mg sodium, 8 grams dietary fiber.) Soyfoods USA; Vol. 2, No. 10; November 17, 1997. Soyfoods USA. NOTICE! Permission is granted to reprint this information, as long as credit is given to the Indiana Soybean Board Notes: Makes 9 cups. Textured soy protein (TSP) is also known as textured vegetable protein (TVP) Supplied by info@soyfoods.com on Nov 17, 1997, converted by MC_Buster; **recipe by Ron Pickarski, President and Executive Chef/Consultant Eco-Cuisine >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shepherdless Pie Recipe By :VegWeb Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can drained kidney beans 1 can drained black beans 1 can creamed corn -- (14 oz) 2 tsp garlic powder 1/4 cup salsa -- (we like Pace-mild) 1 can mixed vegetables -- (like veg-all) 2 cups prepared mashed potatoes 1/2 cup shredded vegan cheddar-type cheese -- if desired In a casserole dish, mix the beans, corn, salsa, veggies and garlic powder. Top with mashed potatoes and sprinkle with "cheese", if using. Bake in oven at 350 degrees about 30 minutes or until hot. Serves: 4 >From: Abtaxel - - - - - - - - - - - - - - - - - - - NOTES : I make this for my vegetarian husband who says it is his favorite food (this and cookies). It is a quick recipe made with things we keep in the house. We hope you enjoy it! * Exported from MasterCook * Shopping For One Recipe By :Prevention Magazine Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Shop from the salad bar to get just the amount of fruits and vegetable you can use before they go bad.. Chopped vegetables: Just heat and eat, or use them in stir fry. Fruit salad: Great for a snack or dessert. Taco-salad fixings: Look for shredded lettuce, chopped tomatoes, grated cheese and diced olives. Frozen veggies: buy a 1-pound bags and pour out what you need, seal the bag with a twist-tie and toss it back into the freezer. Buy small packages: Snack packs of fruits and puddings, the eight-pack of small boxes of cereal, single pouches of quick-cooking grains Have the butcher make up a package of meat with one or two serving or buy he big packs and divide and freeze in single or double servings. Buy yogurt, sour cream and cottage chess in the smallest sizes. Once you've opened the container, store it in the fridge upside-side down......with the lid on tightly. Because there's no air between the dairy product and the lid, mold won't be able to grow. >From: bmann@jcn1.com (Manning, Beverly) - - - - - - - - - - - - - - - - - - - NOTES : Here are some tips about shopping for one from low-fat shopping by Prevention magazine. * Exported from MasterCook * Shrimp And Scallop Pasta With Cognac Recipe By : Serving Size : 4 Preparation Time :0:20 Categories : Eat-Lf Mailing List Fish & Seafood Italian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cup white wine 3 tbsps garlic -- minced 1/4 cup fresh parsley -- minced 2 tbsps cognac 1 tbsp butter -- unsalted 3/4 lb shrimp -- peeled and uncooked 3/4 lb scallops -- cleaned 8 ozs angel hair pasta 1/4 cup grated fresh Parmesan cheese In a large saute pan combine the wine, garlic and herbs. Bring to a simmer. Add the cognac and butter and continue to simmer until the sauce is reduced by half. Add the shrimp and scallops to the sauce. Stir well and cook for 2 - 4 minutes until the shrimp and cooked through. Meanwhile cook the pasta according to package directions. Arrange shrimp and scallops over pasta on each plate and spoon sauce over each. Sprinkle with Parmesan Cheese. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : I made this for dinner tonight and it was Molto Bene!! I've been speaking Italian ever since eating it I'm not sure where I got the recipe, maybe here, but now it's tried and true. I was worried about it being to booze-y, but the alcohol boiled off in the reduction of the sauce, so all that was left was a lovely flavored broth. I served it in bowls with crunchy rolls (great for mopping up that broth). I also added a large lobster tail. * Exported from MasterCook * Soft Lentils With Roasted Tomatoes And Caramelized Onions Recipe By :VEGETABLE HEAVEN, by Mollie Katzen (Hyperion: 1997) Serving Size : 6 Preparation Time :1:30 Categories : Eat-Lf Mailing List Legumes Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick Cooking Spray Or Oil, For The Pan 1 Tbsp Olive Oil 1 Tbsp Butter 3 Cups Minced Onion 1/2 Tsp Salt 1 Cup Minced Roasted Tomatoes -- Or 1 C Diced Canned Tomatoes 1 Tbsp Brown Sugar 1 Tbsp Balsamic Vinegar 8 Cups Well Cooked Lentils From 4 C Uncooked Black Pepper -- To Taste Optional Garnish: Green Olive Pitted And Sliced It sounds complicated, but this dish is actually a snap to make. All the components can be prepared well ahead of time with almost no effort, then you just combine everything and bake it. The results are heavenly. Preheat the oven to 350F. Lightly oil - or oil-spray - a shallow 9 x 13-inch casserole dish or a large oval gratin pan. Heat the olive oil in a large, deep skillet or Dutch oven then add the butter and let it melt into the oil. Stir in the onion and salt, and cook, covered, over low heat for about 30 minutes, stirring often. The onions should be very soft and golden. Add the tomatoes, cover, and cook for another 15 to 20 minutes, stirring frequently. Add all the remaining ingredients except the olives, and stir well. Transfer to the prepared baking pan, cover tightly with foil,and bake for about 45 minutes, or until heated through. Serve hot, topped with a scattering of sliced green olives, if desired Yield: 6 servings Cooking time: 1 1/2 hours (15 minutes of work) LENTILS: Red lentils cook more quickly and are a prettier color than the green or French varieties. That said you can use any kind of lentil for this dish, and it will come out fine. Both the lentils and the tomatoes can be prepared well ahead of time. YIELDS: To get 8 cups of cooked lentils for this dish, begin with 4 cups dried. Rinse them well, place them in a pot with 10 cups of water, bring to a boil, then simmer until very soft (20 minutes for red lentils; 30 to 40 minutes for green or French). After you measure out the 8 cups needed for this recipe, you will probably have some left over. You can add the extra lentils to a vegetable soup, a salad, or some cooked grains. TOMATOES: Roast about 6 plum or Roma tomatoes -- or 3 large beefsteak tomatoes. Roasted Tomatoes : The best types of tomatoes to roast are plum (Roma) tomatoes and large beefsteak tomatoes that are not too ripe. Cut out the stems first, then place the whole tomato (skins intact) on a lightly oiled baking tray. Preheat the oven to 400F, and roast the tomatoes for 30 to 40 minutes. Riper tomatoes will roast more quickly. If desired, you can drain off juices intermittently during the roasting process, enabling the tomatoes to cook from inner, rather than from expelled, liquid. (The latter causes them to stew, rather than roast.) Cool to room temperature, then remove skins. Seed and mince them. Then measure out 1 cup to use in this dish. If you are short on time, you can substitute 1 cup canned diced tomatoes. SERVE Soft Lentils with any kind of plain grain or pasta -- or simply with bread and a salad. This is wonderful. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 369.8 Fat 5.3g Carb 59.3g Fib 22.2g Pro 24.7g Sod 501mg CFF 12.4% * Exported from MasterCook * Spicy Rice With Blackeyed Peas Recipe By :Betty Crocker Easy One Dish Recipes Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup instant rice -- uncooked 1/4 cup chopped green bell pepper 1 Tbsp chopped fresh Oregano -- or 1 tsp dried Oregano 1/4 tsp salt 1/8 tsp cayenne pepper 1 medium onion -- chopped 1 clove garlic -- finely chopped 1 can stewed tomatoes -- (16 oz) undrained 1 can black-eyed peas -- (15 - 16 oz) drained Heat all ingredients to boiling in 10 inch skillet, breaking up tomatoes and stirring frequently; reduce heat. Cover and simmer about 10 minutes or until liquid is almost absorbed. Servings: 4 Calories: 195 Fat: 1g Cholesterol: 0mg Sodium: 580mg Protein: 11g Fiber: 13g From: "Lisa Whittington" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach And Pasta Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package penne -- (8 ounce) -- or corkscrew macaroni 1 Bunch spinach -- (about 3/4 pound) -- to 19-ounce 16 Ounces canned garbanzo beans -- rinsed and drained 1/2 Cup Kalamata olives -- pitted and chopped, -- or pitted ripe olives -- chopped 1/2 Cup bottled low fat red-wine vinegar and oi salad dressing 1/4 Pound feta cheese -- crumbled -- (1 cup) Serves: 4 Total Time: 30 minutes 1. Prepare macaroni as label directs; drain. 2. Meanwhile, wash spinach and drain well. Into large bowl, tear spinach into bite-size pieces. 3. To serve, toss spinach with garbanzo beans, olives, salad dressing, and macaroni; top with feta cheese. >From: Katherine Rodman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Pie For Passover Recipe By :posted by princesspk@aol.com to rec.food.veg 1996-3-18 Serving Size : 6 Preparation Time :1:40 Categories : Eat-Lf Mailing List Jewish Pies, Crusts & Pastry Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 3 medium carrots -- grated 1 package frozen chopped spinach -- see note 1 1/2 cup water 2 eggs -- beaten 1/2 cup matzo meal 1 1/2 teaspoons salt 1/8 teaspoon pepper 1. Coat a 9-inch pie plate with cooking spray. Preheat oven to 375 F. 2. Cook onion, carrots, and spinach in the 1/2 cup water until spinach is defrosted. Drain, let cool five minutes. 3. Move vegetable mixture to a medium bowl, and stir in the beaten eggs, matzo meal, salt and pepper. 4. Pour mixture into the pie plate and bake 45 minutes. >From: "ellen@qnetix.ca" - - - - - - - - - - - - - - - - - - - Serving Ideas : This can be made ahead, refrigerated, and reheated NOTES : I made this a couple of nights ago. It tastes a bit like vegetable pancakes, but less greasy since it is baked. My one difficulty was with grating the carrots. I tried to do this using the shredder blade on my basic food processor (CGE/Black&Decker, from 1981), but the carrots kept wedging above the blade instead of going through and getting cut. Then I tried a hand-held grater, but nearly grated a finger and decided not to continue. I ended up using the s-blade of the food processor to mince the remaining carrots. * Exported from MasterCook * St. Basil's Bread Recipe By :TNT Serving Size : 10 Preparation Time :0:15 Categories : Bread Machine Breads Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 2 whole eggs 4 tablespoons butter or margarine 1/2 teaspoon lemon peel -- grated * 3 cups bread flour 1 dash ground cloves 1/2 teaspoon nutmeg 1/4 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup sugar 2 teaspoons yeast Traditional Greek bread usually served with 1 coin hidden inside which superstition says bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. This is really one of our favorites. Recipe originally from "Kay L. Hitchcock" to The TNT Recipes List. ~~~~ Because of the milk and eggs in the recipe it is not recommended that you use the delayed bake option. Set the bread machine for Sweet Bread (8 for an Oster machine). Add ingredients according to the recommendation of the machine. When I made this, I had no lemons, so I used orange peel. It tastes great with the orange peel. I will have to try it with lemon some day. >From: Russell Fletcher cccewbauthor@bigfoot.com - - - - - - - - - - - - - - - - - - - NOTES : This is a great one. It was a hit at both home and work (although I had no lemon peel and used orange peel instead) * Exported from MasterCook * Stage Coach Chicken Recipe By :Hidden Valley Ranch, adapted to lowfat by Betsy Burtis Serving Size : 6 Preparation Time :0:00 Categories : Chicken Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup fat-free ranch salad dressing -- prepared 1 egg -- slightly beaten 6 boned and skinned chicken breast halves 1/3 cup flour 1 teaspoon salt 1/4 teaspoon pepper 1 cup corn flake crumbs In a bowl combine salad dressing and egg, set aside. Rinse chicken with water and drain well. Dredge chicken pieces in flour mixed with salt and pepper, and dip in salad dressing, egg mixture. Roll in cornflake crumbs. Arrange chicken pieces in a broiler pan, lined with foil, if desired. Bake at 350 for 50 minutes to 1 hour or until fork tender. Message From Laurie Campbell to The TNT Recipes List. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Yogurt Freeze Recipe By :DIET FOR ALL SEASONS, by Elson M. Haas (MD) Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups strawberries 1 tablespoon honey splash of water 1 cup plain yogurt Either mash or puree fruit with a little honey or pure maple syrup. Add splash of water (or lemon juice for a tangy taste); then add plain yogurt: regular, lowfat, or nonfat. Blend again. You can add chopped walnuts or almonds, coconut flakes, carob powder, or natural flavorings for variation. Pour mixture into freezable cups or scoop into popsicle containers. >DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Substitution: Applesauce Recipe By :Motts Applesauce www.motts.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Information, Tips, Misc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TEXT*** Tip#1. Substituting one cup of Mott's Apple Sauce for one cup of oil, butter, margarine or shortening gives you the same great taste and texture, but with a lot less fat and calories. Tip#2. Sometimes, like in cake, muffin or quick bread recipes, replace butter or oil with a combination of half Mott's Apple Sauce and half buttermilk." Tip#3. See "Orange Spice Coffee Cake " revised (Calorie Control Council,1998); where I used diet margarine, apple sauce and buttermilk for a crumb-coffee cake: it had good texture.--Pat >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Green Bean Salad Recipe By :Katherine Rodman Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound green beans 1/4 cup parmesan cheese 1 medium lemon freshly ground pepper salt -- to taste 1. Snap off ends of green beans and remove strings. Steam until bright green but still crunchy. Rinse with cold water until cool. 2. Juice lemon over green beans and add parmesan cheese. Add salt and freshly ground black pepper to taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun Dried Tomato Dip Recipe By :Cooking Light, Dec 97 Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Oz sun-dried tomatoes -- without -- oil (2 cups) 1/3 Cup fresh basil -- not dried 2 Tablespoons balsamic vinegar 2 Tablespoons tomato paste -- Italian style 1 Tablespoon olive oil 1/8 Teaspoon salt 1/8 Teaspoon pepper 15 Oz canned white beans -- drained 1 Clove garlic -- minced Yield: 2-1/2 cups 1. In bowl, combine tomatoes and 1 cup boiling water. Let stand 15 mins until soft. Drain tomatoes in sieve over bowl, reserving 1/2 cup soaking liquid. 2. Place tomatoes, reserved liquid, basil, and remaining ingredients into food processor, and process until smooth. Serve with pita chips or baked tortilla chips, if desired. >From: Cathleen - - - - - - - - - - - - - - - - - - - NOTES : Per 1 tbsp: 21 calories, 0.6g fat (26%CFF) 0 chol, 7mg calcium, 67mg sodium * Exported from MasterCook * Sunshine Casserole Recipe By :Colorado Cache Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med Onion -- Chopped 1 tbsp Butter 5 Yellow Squash -- Sliced 1/2 tsp Garlic Salt 1/4 tsp Ground Cumin 20 ozs frozen corn -- thawed and drained 2 cup shredded lowfat cheddar cheese Seasoned Buttered Bread Crumbs -- I didn't use Saute onion in butter in a large skillet. Add squash, cover and steam until squash is tender. Drain and add seasonings and corn. Cover and cook 5 minutes more. Stir in cheese and place in a 1 1/2 quart casserole and top with bread crumbs. Bake at 350 degrees for 25-30 minutes. >From: Betsy Burtis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Eight Treasure Tofu Dessert Recipe By :Chef Chu, guest on 'Sizzling Wok' Serving Size : 6 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SYRUP*** 1 cup cold water 1/4 cup sugar ***CANDIED FRUITS*** 12 canned lotus seeds 6 dried red dates -- diced 3 preserved green plums -- diced 2 candied kumquats -- diced 2 slices dried papaya -- diced 2 tablespoons raisins 1 pound Silken Tofu Dessert -- drained Chopped toasted walnuts -- and mint sprigs -- for garnish 1. Combine water and sugar in a saucepan; cook until sugar dissolves. Reduce heat to low and add candied fruits; simmer for 10 minutes or until syrup thickens. 2. Scoop tofu dessert into a shallow serving bowl. Arrange candied fruits over tofu dessert. Spoon syrup over all. Garnish with chopped toasted walnuts and mint sprigs. Notes: PANTRY: 1 pound Silken Tofu Dessert from Vitasoy (r) E-Mail our customer service custsrv@vitasoy-usa.com with any questions or comments regarding Vitasoy product line. Supplied by http://www.vitasoy-usa.com/recipe1.html on Apr 21, 1998, converted by MC_Buster. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tabbouleh Salad #2 Recipe By :Lois Kashou (adapted) Serving Size : 12 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mediterranean Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bulgur 1 bunch parsley -- chopped 1 bunch fresh mint -- chopped 1 bunch green onion -- chopped 1 cucumber -- seeded and chopped 3 tomatoes -- chopped 1 green pepper -- chopped 2 lemon -- juiced 3 tablespoons olive oil 3 cloves garlic -- minced salt and pepper Soak bulgar in hot tap water for 20-30 minutes or until soft. Drain and squeeze out water. Mix bulgar, chopped vegetables, lemon juice, olive oil, garlic, and salt and pepper. >From: "Deborah Kirwan" - - - - - - - - - - - - - - - - - - - NOTES : Easy lf lunches to pack:Try these. I love them. * Exported from MasterCook * Taco Casserole Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Legumes Mexican & Southwestern Vegan Vegetarian Want To Ry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Baked Tostitos -- broken into bite sized pieces 1 large onion -- chopped 1 large bell pepper -- chopped 1 Tablespoon canola oil 2 cloves garlic -- minced 1 cup frozen hash browns 1 can chopped green chilies 3 cups cooked long grain rice -- or brown rice 1 cup salsa 3 Tablespoons hot chili powder 2 Tablespoons cumin 1 Tablespoon fresh oregano 1 can nonfat refried black beans Spray 11x9-inch baking pan with non-stick cooking spray. Place crushed tortilla chips in the bottom. In large non-stick skillet, add onion, bell pepper, oil, garlic and hash browns, cooking until peppers and onions are soft. In a blowl, combine chilies, rice, salsa, chili powder, cumin, oregano and black beans. Add this mixture to onions and peppers and cook until warm. Transfer mixture to baking dish and bake in 350 degree oven for 20 minutes. OPTIONAL: top with more crushed chips, chopped tomatoes, and soy cheese for a special treat! Serves: 6 >From: Abtaxel - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tarragon Infused Champagne Vinegar Recipe By :Delicious! 12/97 Serving Size : 1 Preparation Time :1:00 Categories : Canning, Preserves, Pickles Condiments & Seasoning Eat-Lf Mailing List Holidays & Gifts Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups fresh tarragon -- cut into 1" pieces plus two extra sprigs tarragon 2 1/2 cups champagne vinegar 1. Partially dry and then crush the tarragon slightly by briefly running a rolling pin over it. Cut into 2-inch pieces. Place in a clean, dry glass jar with a lid. Pour the vinegar over the tarragon and close the lid. (see further) 2. Let stand in a cool, dark place for about 7 days, until steeped to your liking. Strain and decant as directed for the infused oils. Place 2 sprigs fresh tarragon in the bottle before decanting, if desired. >DELICIOUS! MAGAZINE (vegetarian and whole foods) web site http://www.newhope.com/public/delicious >kitPATh Notes: Yields 2 1/2 cups. This vinegar makes a delicious vinaigrette or sauce after deglazing a vegetable or poultry roasting pan. When working with herbs, dry them partially to prevent bacteria from growing in the vinegar or oil. Simply place them in a warm oven for 5 to 10 minutes. **PREP TIME: 10 minutes STEEPING TIME: 1 week BOIL FIRST: I haven't tried this method. Usually blanch the herb to purify. Then heat vinegar to a boil. Pour boiling vinegar on the herb - and pour into a clean bottle that will keep herb completely submerged. store in refrigerator for about 4 days - swirling the bottle every now and then. Strain, discard the herb and use the vinegar. -- pat >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Garlic Soup Recipe By :A DIET FOR ALL SEASONS (1995) Haas & Manzolini Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Oriental Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons minced garlic -- or 5 cloves 2 tablespoons peanut oil 6 cups light stock -- OR water 4 teaspoons soy sauce -- or 5 1 teaspoon salt -- or less 3 cups cabbage -- coarsely chopped 2 medium carrots -- cut -- diagonally into 1-inch pieces ***OPTIONS*** 1 stalk celery -- chopped sliced mushrooms -- a few red pepper flakes, crushed -- to taste In a deep saucepan, saute the garlic in oil over medium heat until it starts to turn brown. This will take only a few minutes. Add remaining ingredients and bring to a boil. Lower the heat and simmer, covered, about 10 minutes, or until all the vegetables are tender. Taste and adjust seasonings. Serve immediately or store for reheating later. *The soup reheats well. REF Recipe from STILL LIFE WITH MENU (Revised) by Mollie Katzen, 1988 1995 Ten Speed Press. *Garlic mellows as it cooks. Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Chive Potato Topping Recipe By :Natural Land Herb Gardener www.naturalland.com Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Sauces & Gravies Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces soft tofu -- not silken 1 tablespoon vegetable oil 1 tablespoon lemon juice 1/2 cup chopped chives Salt and pepper -- to taste 1. In a blender or food processor, combine tofu, oil, and lemon juice, process until smooth. Add chives and pulse to combine. Season to taste with salt and pepper. Makes about 1 cup. Notes: Creamy tofu tastes terrific with chives. Pulse briefly for a speckled appearance, or blend longer to produce a beautiful pale green hue. Use it as a great dip for crisp vegetables. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu Mayonnaise #4 Recipe By :A DIET FOR ALL SEASONS (1995) Haas & Manzolini Serving Size : 24 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons oil Sauteed with 1/2 small onion -- minced 1 clove garlic 1/2 small carrot -- grated 1 pinch chili powder 1/8 teaspoon paprika 2 tablespoons cider vinegar 1/8 teaspoon black pepper 1/2 pound lowfat tofu Blend or process until smooth. Refrigerate. Makes 1-1/2 cups. RE *Recipe from THE NEW LAUREL'S KITCHEN, by Laurel Robertson, Carol Flinders, and Brian Rupenthal, 1976 (C) Ten Speed. *Reprinted in DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >1998 Hanneman/Buster (Mc: 19 cals, 1.6 g fat) >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tofu South Of The Border Enchiladas Recipe By :unknown Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Mexican & Southwestern Tofu Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 wheat tortillas -- (8 inch) 1/2 cup Onion -- chopped 3/4 cup Green peppers -- chopped 4 ounces Green mild chilies -- chopped 1 clove garlic -- minced 1/2 teaspoon Cumin seed 1 teaspoon Dried cilantro 12 ounces Silken firm tofu -- drained and mashed 2 cups Diced tomatoes -- drained 2 cups Thick tomato salsa 1/2 cup lowfat cheddar cheese -- shredded Preheat oven to 350 degrees F. Lightly spray a 9"x13" baking pan with no-stick vegetable spray. In bowl, combine all ingredients except tortillas, tomato salsa and cheese. Place 1/2 cup of mixture in center of each tortilla and roll. Place in baking dish, seam side down. Pour salsa over enchiladas. Sprinkle with shredded cheese. Cover pan with aluminum foil and bake for 35-30 minutes. By SOAR http://soar.berkeley.edu/recipes/vegetarian/tofu/enchiladas1.rec >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Macaroni And Cheese Recipe By :Prevention Magazine May/1997 Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces macaroni -- uncooked 1 cup tomato sauce 1/4 cup onions -- finely chopped 1 clove garlic -- minced 1 cup skim milk 1/2 cup lowfat creamed cottage cheese 1/2 cup cheddar cheese -- or 2 oz. finely shredded Cook macaroni in a large pot of boiling water and drain well. Rinse with hot water and drain again. Transfer to a large bowl. In a saucepan, stir together the tomato sauce, onions and garlic. Cook over meium-low heat, stirring occasionally, for 10 minutes, or until the onions are tender. Pour over the macaroni and toss until coated. In a small bowl, stir together the milk, cottage cheese and pepper. Add to the macaroni mixture and stir well. Transfer half of the macaroni mixture to a 1-1/2 qt. casserole. Sprinkle with 1/4 c of cheddar. Top with the remaining macaroni mixture and the remaining 1/4 cup cheddar. Bake at 350 for 30 minutes. Serves 4 Nutrition (per serving): 340 calories Saturated fat 4 g Total Fat 6 g (17% of calories) Protein 19 g (22% of calories) Carbohydrates 52 g (61% of calories) Cholesterol 18 mg Sodium 602 mg Fiber 2 g Iron 3 mg >From: MOMnAaron - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Udon Noodles With Asparagus And Cashews Recipe By :Adapted from Nava Atlas, Vegetarian Celebrations Serving Size : 3 Preparation Time :0:10 Categories : Eat-Lf Mailing List Oriental Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces whole wheat udon noodles or fettuccine 1 teaspoon peanut oil 2 cloves garlic -- minced 1 1/2 tablespoons cashews, dry-roasted -- chopped 6 ounces asparagus -- steamed -- OR 12 spears -- ends snapped 2 ounces fresh pea pods -- steamed 1 tablespoon dry sherry -- mixed with 1 tablespoon tamari soy sauce -- and 3/4 teaspoon cornstarch PRE-STEAMING: The original recipe used raw vegetables in the stir fry and added water to the wok until the vegetables were bright green. Instead of 'sweat-frying' the vegetables, steam them for 3 minutes with a piece of fresh ginger the size of a small table grape. Shock the vegetables in ice water, drain and towel dry Bring a pot of water to the boil. Cook the noodles; they will take about 5 to 6 minutes. Meanwhile, heat oil in wok over high heat. Fry the garlic until the oil is aromatic (1 minute or less). Reduce heat. Add the cashews and stir briefly. Add the steamed vegetables and stir fry to heat through. Clear a space in the center of the wok. Pour in the cornstarch mixture. (see tip) The alcohol will burn about as quickly as it takes to drain the noodles; shake off some of the water but not all; add wet noodles to the wok; gently stir to form sauce. Serve at once. TIP: Add a little pasta water to the wok to prevent the sauce from burning while draining the noodles. It helps to have a assistant. SPRINGTIME: These hearty noodles were delicious with the light sauce, cashews, sweet pea pods and young asparagus. A winner. Tested Apr-26-1998 by Kitpath : PAT Hanneman's Kitchen (PER mc-SERVING: 286 Calories; 7g Fat (22% calories from fat); 5g Fiber; 9g Protein; 49g Carbohydrate; 0mg Cholesterol; 274mg Sodium. ) >From: KitPATh - - - - - - - - - - - - - - - - - - - NOTES : Tonight's dinner. Can be a lot of work but it was good and it's fun to "team cook". Both recipes come from Nava Atlas' Veg Celebrations. Oh, Bob says to mention "alot of dishes" ;-) -Chinese Cabbage and Bean Curd Soup with Mushrooms -Udon Noodles with Asparagus and Cashews * Exported from MasterCook * Vegetable Minestrone Recipe By :A DIET FOR ALL SEASONS (1995) Haas & Manzolini Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Italian Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 quarts water 1 strip kombu sea vegetable -- optional 3 shiitake stems -- optional 1 1/2 cups cooked brown rice 1 tablespoon fresh thyme 1 tablespoon fresh marjoram 2 leeks -- cut in 1/2" pieces 1 potato -- cut into cubes 2 stalks celery -- chopped 1 cup shredded cabbage 3 small carrots -- cut into pieces 1 cup broccoli florets 1 cup sweet peas sea salt -- to taste Bring water, kombu, shiitake stems, and herbs (if using dried) to a boil, and simmer for 10 minutes. Add leeks, potato, celery, cabbage, and carrots, and simmer 15 minutes longer. Then add broccoli florets, sweet peas, and herbs (if using fresh, and simmer another 10 minutes. Remove kombu and shiitake stems, season to taste, and serve hot or cold**. If using leftover cooked rice, simmer vegetables in same order, and add 1-1/2 cups of rice at the end. Cooking time is approximately 25-30 minutes. VARIATION: Omit thyme and marjoram and serve with Pesto Sauce (see recipe). **This soup is also very good served cold with a sprinkling of olive oil. See DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN 0890877327 - Celestial Arts - 1995) Notes: Dried herbs, if using, will be added earlier than fresh. >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watercress Bisque Recipe By :A DIET FOR ALL SEASONS (1995) Haas & Manzolini Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- finely chopped 1 carrot -- finely chopped 1 cup dry white wine -- optional 8 cups water 2 bunches watercress -- coarsely chopped -- (about 8-cups, include stems) 2 tablespoons light miso -- or to taste lemon wedges -- to garnish Simmer onion and carrot in wine or 1/2 cup water until onion is limp and transparent. Add watercress and simmer for 20 minutes. Puree with miso. Serve with a lemon wedge. See DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN 0890877327 - Celestial Arts - 1995) >From: KitPATh - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bean Florentine Soup Recipe By :A DIET FOR ALL SEASONS (1995) Haas & Manzolini Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups water 2 cups small white or navy beans -- soaked overnight 1/2 cup onions -- sliced 1/2 cup carrots -- chopped 1/2 cup celery -- chopped 1 tablespoon fresh oregano 1 tablespoon fresh basil 2 cups spinach -- coarsely chopped tamari -- to taste parsley -- to garnish In a heavy-bottomed saucepan, bring water to a boil and cook beans over medium heat until they are soft and creamy, about 40 minutes. Add celery and continue to cook for 20 minutes. Add more water if soup becomes too thick. Add herbs and cook 10 more minutes. Add spinach, season to taste with tamari and garnish with fresh parsley. *Serves 4-6. See DIET FOR ALL SEASONS, by Elson M. Haas (Paperback - ISBN 0890877327 - Celestial Arts - 1995) Notes: From Eleonora Manzolini's collection >From: KitPATh - - - - - - - - - - - - - - - - - - -