* Exported from MasterCook * Vegeburgers Recipe By :(Annabel Smyth) Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces lentils -- green 3 medium carrots 3 slices bread 1 onion 1 clove garlic 1 ounce parsley -- or cilantro, or more 1 egg Seasoning to taste wholemeal flour to coat -- (may not be necessary) Boil lentils for 20 minutes in water, drain, and mash gently - not too hard, as you want some of them to stay whole. While they are cooking, peel and grate the carrots, make the bread into crumbs, and finely chop the onion, parsley and garlic. Mix these and the seasoning with the mashed lentils, and bind together with egg. Form into burgers or rissoles or whatever you call the things, coat with flour - I still don't know if this is necessary - and cook under the grill (broiler) for 5 minutes each side. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable And Tofu Triangles Recipe By :Fatfree Mailing List (Terri Gimber) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Tofu Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Carrot -- grated 1/2 cup Zucchini -- grated 1/2 cup Frozen spinach -- thawed 1/2 cup tofu -- firm Ricotta cheese 1/2 cup nonfat cheddar cheese -- grated Mozzeralla cheese -- grated (optional) Herbs and spices to taste 8 slices phyllo dough --or 4 sheets of frozen puff pastry 1 Egg white -- beaten (optional) 1 teaspoon Sesame seeds -- optional Grate vegetables in food processor. (Try different veggies. If you don't have all of the 3 listed you can use just 1 or 2.) Process tofu in food processor until crumbly. Mix vegetables, tofu, and cheese together in bowl. Mix in herbs and spices such as dried basil, coriander, onion powder, garlic powder, freshly ground pepper, etc. Line a baking tray with grease proof baking paper or spray lightly with oil. Cut pastry sheet into 4 squares. Put about 1 heaping tablespoon (or as much as will fit) of the vegetable mixture onto square. Fold into triangle shape, sealing with beaten egg white or water. Put triangle onto baking tray. Repeat until you run out of pastry or veggies. (Extra veggie mixture can be frozen). Poke a couple of holes in the top of each with a knife. If you wish, brush the top of each triangle with egg white and sprinkle with sesame seeds. Bake 180 degrees Celsius or 350 degrees Fahrenheit for about 20 minutes. Serve with mashed potatoes! From: Terri Gimbert . Fatfree Digest [Volume 10 Issue 21] Aug. 31, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Barley Stew With Lentils Recipe By :In the Kitchen with Rosie (Pat Keys) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Pearl barley 6 cups Water Light vegetable oil spray 1 cup onion -- chopped 1 1/2 cups carrot -- chopped --2 to 3 carrots 1 cup lentils 1 Bay leaf 1/2 teaspoon fresh ginger -- grated 1 tablespoon Dried basil 1 tablespoon Dried thyme 1 tablespoon Dried oregano 3 cups v-8(r) vegetable juice 1 cup zucchini -- chopped 1 cup red bell pepper -- chopped --1 medium pepper 1 tb jalapeno -- chopped --1 small pepper 1 cup celery -- chopped --2 medium stalks 1 cup tomato -- chopped 2 cups Chopped mushrooms 6 cloves garlic -- minced 2 tablespoons low-sodium soy sauce 1/2 c Chopped fresh parsley Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the onion and carrots. Saute, stirring constantly, for 3 minutes. Stir in the lentils, bay leaf, ginger, dried herbs, and remaining 2 cups water. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for about 20 minutes, until the lentils are tender. Add the V8 juice, zucchini, peppers, celery, and tomato to the pot. Cook over low heat until the vegetables are tender, about 10 minutes. Pour in the barley and its cooking liquid. Stir in the mushrooms, garlic, and soy sauce. Cook for 10 minutes more to thicken the stew. Garnish with the chopped parsley. Fat per serving= 1.5 grams Calories per serving= 316 IN THE KITCHEN WITH ROSIE by Rosie Daley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Bean And Fruit Curry Recipe By :Donna Webster Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Fruit Indian Legumes Main Dishes Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cloves garlic 5 green chiles 4 inch piece ginger root 3 Onions 8 ounces Mushrooms 2 zucchini -- (Courgettes) 1 Red pepper 1 Green pepper 1 eggplant -- (Aubergine) 1 pound Dried beans such as: black beans, chick peas, kidney beans, etc or use approx 32 oz drained canned beans -- of whichever sort you -- prefer 2 Bananas 4 ounces dried fruit such as: apricots, figs, etc 14 ounces canned tomatoes -- chopped 8 ounces nonfat cottage cheese 1 teaspoon Coriander 2 teaspoons Turmeric 1 teaspoon fenugreek seed 1 teaspoon Ground cloves 1 teaspoon cinnamon Salt to taste 1 teaspoon Ground cumin 1. Peel the garlic and ginger, and remove the stalk from the chillis, but do not de-seed. 2. Put garlic, ginger and chillis into a blender and blend thoroughly. Do not touch this mixture with bare hands as the chillis *do *burn! 3. Scrape this mixture into a large saucepan, and if the pan can withstand it, dry fry the mixture for a couple of minutes. If you are using a pan which cannot cope with dry frying without burning the ingredients, then just add the smallest drop of water and fry the mixture briefly on a high heat. 4. Add the fenugreek, cumin, coriander, cinamon, turmeric, cloves and fry for another few seconds. 5. Chop the onion finely, or, if you prefer, put it through the blender and blend into a sort of rough puree. Add this to the pan. Stir well and continue to cook for a further minute. If you've blended the onion, turn the heat down at this stage, as the mixture can actually start boiling over. 6. Add the chopped tomatoes, put a lid on the pan, turn the heat low and cook for a further ten minutes. 7. Meanwhile, cut the aubergine in half lengthwise. Rub the cut halves with salt and leave for five minutes. 8. Chop and de-seed the peppers, slice the courgettes, wipe and chop the mushrooms, chop the dried fruit into small pieces, and if you are using beans you have soaked yourself, cook these in a separate pan of water according to directions on the pack, or see the note at the end of this recipe. 9. Add the mushrooms, peppers and courgettes to the pan, stirring them into the mixture. Cover the pan and continue cooking on a low heat for a couple of minutes. 10. Wash the aubergine and chop into 1 inch cubes. Add these to the pan along with the dried fruit and cook for a further five minutes. 11. At this stage, I usually taste the curry and adjust the spices if necessary. It will taste a bit bland but remember that the bananas, beans and cottage cheese are still to be added. Do add some salt at this time if you think it is necessary. 12. In order to let flavours mingle without overcooking, I usually now turn off the heat and leave the pan to stand covered for an hour or so while the beans finish cooking. You needn't do this, but through experimenting I've found it's more successful. 13. Once the beans are cooked, gently heat the curry through and stir in the beans. 14. Peel and slice the bananas and stir these into the curry. Cook for about 10 minutes. 15. Gradually add the cottage cheese, stirring all the time. Taste the curry again and adjust the seasoning if necessary. Note: To cook beans, ensure they've been soaked overnight in plenty of cold water. Drain the beans and rinse them. Place them in a large pan with lots of water, but do not salt the water. Bring to a boil and boil rapidly for 10 minutes. Reduce heat and simmer gently for about 1 hour. Time will vary according to what type of beans you use. Note: The quantities in this recipe are approximates, as I tend to adjust it as I go along. I also use different vegetables according to what I have available, so sometimes I've used baby corn, brocoli, sugar snap peas etc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Lasagna Recipe By :Betty Crocker's Timesaving Ckbk (Anita Matejka) Serving Size : 10 Preparation Time :0:15 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ----White Sauce---- 1/4 c margarine -- melted 1/3 cup flour -- unbleached 1 teaspoon salt 3 c skim milk ----Lasagna---- 12 lasagna noodles -- cooked ----Layer---- 10 ozs frozen spinach -- * 2 c lowfat cottage cheese 1/4 c Parmesan cheese -- grated 1 tsp basil 1/2 tsp oregano 1/4 tsp black pepper ----Layer---- 8 ozs mushrooms -- sliced 2 c carrots -- sliced 1/2 c onions -- choped 1 c bell peppers -- chopped 1 c mozzarella cheese -- part skim milk Preheat oven at 350. This recipe calls for a 13 x 9 x 2" pan unprepared; set it aside. To prepare White Sauce, heat margarine in a 1 quart saucepan over low heat until melted. Stir in flour and salt. Cook over low heat, stirring constantly, until bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; cover and keep warm. If sauce thickens, beat in small amounts of milk. To prepare lasagna noodles, cook them as directed on package directions. In a mixing bowl, combine spinach, cottage cheese, Parmesan cheese, basil, oregano, and pepper; set aside. In a skillet, cook mushrooms, carrots, onions, and bell peppers until soft and tender; set aside. Arrange 4 noodles in pan. Top with with half cheese mixture, 1/2 cup mozzarella cheese and 4 more noodles. Layer cooked vegetables on noodles. Spread half of the White Sauce over top. Top with remaining noodles, cheese mixture, White Sauce, and mozzarella cheese. Bake for 45 minutes. Let stand 10 minutes before cutting. - - - - - - - - - - - - - - - - - - - NOTES : *Rinse frozen spinach under runnning water to separate. Drain; pat dry with paper towels. * Exported from MasterCook * Vegetable Lasagne Recipe By :Cooking Lean (Simmie Sinow) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 Lasagna Noodles -- About 2 lbs. 1/4 Cup Corn Oil 3 Medium Onions -- Coarsely chopped 4 Cloves Garlic -- Minced 3 Green Pepper -- Coarsely Chopped 3 Red Peppers -- Coarsely Chopped 3 Tablespoons Cornstarch 1 Can Chicken Broth -- 14 1/2 oz 3/4 Cup Skim Milk 1 Container Ricotta Cheese, part skim milk -- 15 oz) 1 Package Frozen Spinach -- Chopped - 10 oz thawed and well drained 3 Tablespoons Fresh Basil -- Chopped 3/4 tsp Salt 1/2 tsp Nutmeg 1/2 tsp Pepper 1 Cup Mozzarella Cheese, Part Skim Milk -- Shredded Cook lasagne noodles according to package directions; rinse with cold water and drain. In 6-quart dutch oven heat 2 tablespoons corn oil over medium heat. Add onions and garlic. Saute 10 minutes or until golden; remove. Heat remaining corn oil in dutch oven. Add peppers; saute 5 minutes. In bowl mix corn starch and chicken broth until smooth; stir into peppers. Add milk Stirring constantly, bring to boil over medium heat and boil 1 minutes. Remove from heat; add onions. In bowl combine ricotta, spinach, basil, salt, nutmeg and pepper. Spoon 1 1/2 cups sauce into 13 x 9 x 2-inch baking dish. Top with 1/3 of the noodles and 1/2 of the spinach mixture. Repeat, beginning with sauce. Then top with remaining noodles and sauce. Sprinkle mozzarella over top. Bake in 350 F oven 20 to 25 minutes, or until heated. - - - - - - - - - - - - - - - - - - - NOTES : FAT: 22% ============================ <><><><><><><><><><><><><><><><><><><><><><><><><> Simmie Sinow Minds.......like parachutes..........work only when open. <><><><><><><><><><><><><><><><><><><><><><><><><> ------------------------------ * Exported from MasterCook * Vegetable Latkes Recipe By :mindy.s.mymudes@uwrf.edu (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Mediterranean Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Med Zucchini 4 Med Carrots -- thin sliced in round 1 Egg Beaters(r) 99% egg substitute -- or substitute 3 tablespoons Matzo Meal 1 tablespoon nonfat ricotta cheese 1/4 Tsp Salt 1/8 Tsp Pepper Applesauce -- garnish Place zuke, carrots into steamer basket; cover and steam over boiling water til very tender, about 8 min. for zuke, 15 min for carrot. Drain; mash with a potato masher. In a medium bowl; blend eggbeater with zuke, carrot, riccotta, matzo meal salt and pepper. Using good nonstick pan, or a little spray, add a little veggie mixture, a rounded Tbsp at a time, spreading each patty to a 2 1/2 inch circle. Cook about 4 min. or until golden, turning once. To further crisp these up, broil a minute on each side after cooking. Mindy.S.Mymudes.UWRF.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Moussaka Recipe By :Fatfree Mailing List (Michelle Leberte) Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium eggplants little salt 1 medium onion -- minced 1 can chickpeas -- (19 oz.) drained 1 can tomatoes -- (28 oz.) 1 tsp. dried oregano -- basil 1/2 tsp. cinnamon -- pepper 1 tbs. parmesan cheese -- optional Topping: 1 pound Tofu 1 medium onion -- quartered 2 egg whites 1 pinch nutmeg Slice eggplants lengthwise into 1/4" slices: sprinkle with a little salt. Let drain in colander for 30 minutes. Bake on greased baking sheets at 350 degree oven for 15 minutes. Turn and bake a further 15 minutes. In nonstick pan, cook onion and garlic, stirring for 2 minutes. Add chick peas, mashing slightly. Stir in tomatoes, oregano, basil, cinnamon, pepper and a little salt. Bring to boil. Reduce to simmer, cook uncovered for 20 minutes, stirring occasionally. Process in food processor until mixture resembles coarse meal. Lightly spray 9 X 13 pan with Pam. Layer half the eggplant, then all the chickpea mixture, a little parmesan.(I used bread crumbs-very dry ones),then the remaining eggplant. Topping: in food processor, puree tofu, onion, egg whites and nutmeg. Spread over Moussaka. Sprinkle with a little parmesan(I used bread crumbs seasoned with a little oregano and pepper). Bake in a 350 degree oven for 30 minutes. Serves 8. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Puree With Kohlrabi And Broccoli Recipe By :Lose Weight Naturally Cookbook (Reggie Dwork) Serving Size : 8 Preparation Time :0:35 Categories : Eat-Lf Mailing List Sauces & Gravies Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups kohlrabi slices -- peeled, sliced 2 C Broccoli -- stems & florets -- sliced 1 C Watercress -- packed 1/4 Tsp Marjoram 2 Tbsp Vegetarian Bouillon 1 Tsp Flour 1/4 cup Skim Milk Watercress Sprigs -- garnish Steam the kohlrabi 10 min. add broccoli stems. Steam 10 min., add broccoli florets. Steam an additional 10 min. Place watercress and marjoram in a sm. skillet with the bouillon. Cook, stirring, over low heat just till the watercress is wilted. Add the flour and continue stirring over low heat, 2 min. Place watercress in blender with milk and half the steamed veggies. Process on low to med. speed until smooth. Remove from blender and place in a serving dish. Add to the serving dish, stir and garnish with sprigs of watercress. Entered into MasterCook II by Reggie Dwork reggie@jeff-and-reggie.com - - - - - - - - - - - - - - - - - - - NOTES : CFF 5.4% * Exported from MasterCook * Vegetable Salad Recipe By :Holly L. Hughes Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 head broccoli -- in bite size pieces (1-2 heads) 1 pound mushrooms -- in bite size pieces (1 lb) 2 pints cherry tomatoes -- in bite size pieces (2-3 pints) Mix: 1/3 cup oil -- or less 1/3 cup cider vinegar 1/3 cup soy sauce herbs pasta -- optional pour dressing over veggies and let sit for a few hours. you could add some pasta, toss with the veggies and dressing. then drain salad, getting rid of a lot of the oil. oh! i also add herbs to the dressing. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Soup Recipe By :Nadine (ladyluck@pobox.com) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small cabbage -- cut into large shreds (or 1/2 large head) 1 large onion -- coarsely chopped (or -- 2 small) 1 clove garlic -- finely chopped (or -- 2) 2 stalks celery -- sliced in about 1" -- pieces (or 3) 2 carrots -- cut in about 1" -- pieces (or 3) 2 cans beans -- (15.8-oz.) any variety, with liquid (Navy beans, Great Northerns -- pintos, field peas, blackeye peas -- kidney beans, etc.) Add: 11 1/2 ounces v-8(r) vegetable juice Water (or beef -- chicken or vegetable bouillon) to just cover vegetables. Coarsely ground black pepper to taste 1 drops hot pepper sauce Combine the veggies in a 3-quart saucepan, combine. Add the juice and stock or water and seasonings. Bring to a boil. Cover and reduce heat. Simmer for about 2-1/2 to 3 hours, stirring occasionally. Add more water during cooking if needed. During the last half hour or so of cooking, add one or more of the following in whatever amounts you want: Just about any green or yellow vegetable (I save all of our leftover cooked veggies from all meals in a plastic bag in the freezer and dump in whatever I have. Or I use frozen mixed vegetables.) Potatoes - scrubbed (or peeled, if you prefer) and cut in 1/2" cubes Pasta - any kind made without egg Rice - whatever type you prefer We like this served with cucumber sticks and green pepper strips or a salad of cucumber, tomato and green pepper chunks marinated in wine vinegar and sugar, and rye bread and "butter" (lowfat margarine) or lowfat crackers. Dessert is fresh fruit, and the total meal contains less than five grams of fat.[Nadine] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Spam Stuffed Acorn Squash Recipe By :(Aimee Bucchino) Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Stuffing Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable cooking spray 3 acorn squash -- (# lb) 1 can Spam Luncheon Meat -- cubed (12 oz) 1/2 cup red bell pepper -- diced 1/2 cup jicama -- diced 1/2 cup onion -- finely chopped 2 small tomatoes -- peeled and finely diced 1/2 teaspoon coarsely ground pepper 1/2 cup Ginger soy sauce -- House of Tsang 1/4 cup green onion -- chopped Heat oven to 400'F. Lightly coat 13x9" baking pan with cooking spray. Cut squash in half lengthwise. Scoop out seeds. Place squash, cut sides down, in pan. Bake 40 minutes or until tender. Meanwhile, in large skillet over medium-high heat, saute SPAM 2-3 minutes or until lightly browned. Remove from skillet. Add bell pepper, jicama, onion, tomato, and pepper. Cook 5 minutes, stirring frequently. Add soy sauce. Bring to a boil. Return SPAM to skillet. Heat thoroughly. Fill each squash cavity with SPAM mixture. Sprinkle with green onion. NUTRITIONAL INFORMATION PER SERVING: Calories 235; Protein 13 grams; Carbohydrate 31 grams; Fat 8 grams; Cholesterol 45 milligrams; Sodium 1372 milligrams. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Stew Recipe By :The Mormom Diet Cookbook (Reggie Dwork) Serving Size : 10 Preparation Time :1:15 Categories : Eat-Lf Mailing List Main Dishes Potatoes Side Dishes Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Potatoes -- peeled and chopped 4 Onions -- chopped 5 Carrots -- sliced 46 Oz Tomato Juice 28 Oz Tomatoes -- cut up 1/2 Bag Frozen Okra 1 C Barley 1 1/2 C Frozen Corn 1 C Frozen Peas In a lg kettle, combine first 7 ingred. Bring to boil; lower heat and simmer about 30 min. In the meantime, cook the barley according to instructions on bag. Add barley, corn and peas to soup mixture and simmer 15 min more. Don't overcook. Can be stored in refrigerator 1 week, or frozen as desired. - - - - - - - - - - - - - - - - - - - NOTES : Prep Time: 25 min Cooking Time: 50 min Servings: 6 qts Cal 209.6 Fat 1.2 g Carbs 46.3 g Protein 7.6 g Sodium 733 mg Dietary Fiber 8.7 g CFF 4.7% ------------------------------ Topic No. 23 * Exported from MasterCook * Vegetable Stock, Home Made Recipe By :Caprial's Cafe Favorites,Caprial Pence, p141(Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Onions -- roughtly chopped 4 Carrots -- roughly chopped 5 Stalks Celery -- roughly chopped 4 Oz Mushrooms -- roughly chop 4 Cloves Garlic -- chopped 3 Shallots -- chopped 6 Sprigs Thyme 8 C Water -- 2L/64 fl oz In a large stockpot over high heat, bring the onions, carrots, celery, mushrooms, garlic, shallots, thyme and water just to a boil. Reduce the heat and simmer for about 1 hr, until the stock has a rich full flavor. Strain through a fine sieve into a bowl and use immediately or allow to cool to room temp before refrigerating. This stock keeps in the refrigerator for up to one week and can be frozen. - - - - - - - - - - - - - - - - - - - NOTES : Cal 412.8 Fat 3.8g Carbs 92.9g Dietary Fiber 24.2g Protein 15.7g Sodium 2009mg CFF 7.4% ------------------------------ * Exported from MasterCook * Vegetable-bean Stew With Couscous Recipe By :(Lori Scarlett) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Grains & Cereals Legumes Potatoes Soups & Stews Sweet Potatoes &Yams Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup salad oil -- for sauteeing 1 lg onion -- finely chopped 1 tsp ground coriander 1/2 tsp ground cinnamon 2 med sweet potatoes -- cut into 1/2 inch cubes 2 lg tomatoes -- peeled and chopped 1/4 cup water 1 Tbl lemon juice 1/2 tsp saffron threads 1 can garbanzo beans -- (15 oz) 1 med zucchini 4 cups couscous -- hot and cooked Heat oil in a 5 qt kettle over med. heat. Add onion, coriander and cinnamon. Cook, stirring occasionally, until onions are soft. Stir in sweet taters and cook, stirring often for 2 min. Add tomatoes, water, lemon juice, saffron, and garbanzos. Season to taste with salt. Cover, reduce heat, and simmer for 15 more min. Prepare hot pepper sauce (see recipe). Mix zucchini into potato mix and cook, covered, until taters are tender (5 min). I mixed everything together (cous-cous, sauce, vegies). You could place cous-cous on a platter, spoon stuff in the middles, and pass the sauce at the table. Makes 6 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable-medley Muffins Recipe By :Quick & Healthy Cooking, Oct.1995 (Reid J. Furniss) Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Flour -- all-purpose 1/2 Cup Rolled Oats 1/3 Cup Sugar 2 tsp Baking Powder 1 1/2 tsp Ground Cinnamon 1 Cup Skim Milk 1 Egg 3 Tablespoons Canola Oil 1/2 Cup Shredded Carrots 1/2 Cup Zucchini -- Shredded 1/3 Cup Raisins Heat oven to 400 F. Coat 12 muffin cups with nonstick spray. Whisk flour, oats, sugar, baking powder and cinnamon in a bowl. In another bowl, whisk milk, egg and oil. Stir in carrots, zucchini and raisins. Add veggie mixture to dry ingredients and stir just until moistened; divide batter among muffin cups. Bake until a toothpick inserted into center of a muffin comes out clean, about 20 minutes. Remove muffins from pan and place on a wire rack to cool. Serve warm or cooled. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Barley And Bean Soup Recipe By :Quaker's Best Barley Recipes (Simmie Sinow) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Onion -- Chopped 2 Cloves Garlic -- minced 1 Tablespoon Vegetable oil 6 Cups Water 28 Ounces Tomatoes, canned -- Chopped/undrained 1 Can Kidney Beans -- 15oz drained 9 Ounces Frozen peas 1 Cup Carrots -- Sliced 1 cup Mushrooms -- Sliced 1/2 cup Barley, pearled 1 teaspoon Basil 1/2 teaspoon Oregano 1/2 teaspoon Salt -- Optional 1/4 teaspoon Black pepper In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing. Ten 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally. Nutrition Information: 1 cup * Calories 120 * Protein 5g * Carbohydrate 22g * Fat 2g * Cholesterol 0mg * Dietary Fiber 5g * Sodium 300mg * Percent of Calories from Fat: 13% Exchanges: Starch/Bread 1, Vegetable 1-1/2 Source: Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Breakfast "Sausage" Recipe By :Fatfree Mailing List (Michelle Leberte) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oatmeal 3 egg whites OR the equivalent of 2 eggs of egg substitute 1 tsp ground sage 1 tsp fennel -- ground 1 dash rosemary -- ground 1 dash parsley 1 dash dill salt and black pepper to taste Mix all ingredients well and form into four patties. Brown in a non-stick skillet (this has a tendency to stick, so you might want to use a *light* spray of non-stick cooking spray). To the skillet add 3 cups of vegetable stock, or 3 cups of water mixed with a veggie boullion cube. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Remove patties from liquid, and re-brown before serving (they should be very dark brown and a little crispy on the outside). The leftover liquid can be thickened with a little flour to make a nice gravy to pour over the "sausage". The trick to this recipe is to make the patties properly. If you pack them too tightly, the middles will become glutinous; if they are not packed tightly enough they will fall apart. Doublingthe recipe works well. If you're not going to use the patties right away, do not re-brown after boiling; save the re-browning for just before serving. They will keep several days in the refrigerator. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Brunswick Stew (Crockpot) Recipe By :The Moosewood Cookbook, adpt (Trish Rucker) Serving Size : 1 Preparation Time :0:00 Categories : Crockpot Eat-Lf Mailing List Potatoes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups onion -- chopped 4 cloves minced garlic 6 tablespoons vegetable oil 2 cups carrot -- chopped 2 cups squash -- summer 2 cups potatoes -- chopped 2 cans tomatoes -- (16 oz), with juice 4 cups vegetable broth 2 packages frozen okra -- (10 oz.) chopped or 3 c sliced fresh 2 cans corn -- (10 oz.),with liquid 2 packages frozen lima beans -- (10 oz.) 6 tablespoons worcestershire sauce 1 teaspoon tabasco sauce -- (or more to taste) 6 tablespoons brown sugar 3 tablespoons vinegar salt and pepper to taste 6 tablespoons barbecue sauce Add ingredients to crockpot. Cook on low for 6 - 10 hours or high for 3 - 4 hours. Makes 12 large servings. Best with fresh homemade cornbread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Cassoulet Recipe By :Sun-Sentinel (2-8-96) Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce dried mushrooms -- shiitake or other 1 Lb Mushrooms 2 1/2 Tbsp Olive Oil 3 Lg Cloves Garlic -- chopped 1 pound tomatoes -- diced -- or- 1 can Diced Tomatoes -- drained(14 1/2-Oz.) 2 tablespoons Water 1 tsp Dried Thyme -- crumbled 2 tbsp Fresh Basil -- chopped 1 package Frozen pearl onions -- (10-Oz.) Salt And Pepper -- to taste 2 can Great Northern Beans -- (15 -Oz.) drained Or Other White Bean 1/4 cup bread crumbs Place the dried mushrooms in a bowl and pour in enough boiling water to cover. Push any floating mushrooms to the bottom. Allow to soak for 5 minutes. Remove the mushrooms from the water and cut into small pieces. Discard the stems. The white mushrooms should be halved. Heat 2 tablespoons oil in a large, heavy, nonreactive casserole over medium heat. Stir in the garlic and saute for 10 seconds. Then add the tomatoes and cook 1 minute over high heat. Add 2 tablespoons water, the dried mushrooms that soaked and the herbs. Stir and bring to a slow boil. Add the baby onions, white mushrooms and season with salt and pepper. Stir the mixture and return to a boil. Cover and simmer, stirring occasionally, about 10 minutes or until mushrooms are tender. Gently mix in the beans and heat through on low heat. Taste and adjust the seasonings. Heat the broiler. Spoon the mixture into a 9 or 10-cup casserole. Sprinkle with the bread crumbs. You may also sprinkle with 1 tablespoon oil. Broil about 1 minute or until the crumbs brown. WATCH CAREFULLY SO THIS DOES NOT BURN. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Chili Recipe By :(Joan Honig) Serving Size : 1 Preparation Time :0:00 Categories : Chile Pepper Dishes Chilis Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup vegetable oil 1 onion -- chopped 1 can canned tomatoes -- (Redpack e.g.) 1 fresh tomato -- chopped(for texture) 2 carrots -- chopped 1 zucchini -- sliced 7 mushrooms -- sliced 2 stalks celery -- sliced 1/2 cup peas 1 tablespoon paprika 4 cloves garlic -- chopped 5 tablespoons chili powder 1 teaspoon dried oregano 1 tablespoon cumin 1 cup water -- or more,if needed optional: red pepper flakes or cayenne Note: other vegetables to try: corn and/or beans Yield: 4 servings In a sauce pan, heat the oil over medium heat and add the garlic. Saute the onion, celery and carrots until semi-soft. Transfer vegetable mixture to large pot. Add the tomatoes, mushrooms, peas and zucchini to the pot. Add the paprika, chili powder, cumin and oregano, salt and pepper (if desired) to the pot. Add water and bring to boil. Cover pot, let simmer and stir occasionally, adding water when necessary. Note: You can add chicken to this recipe (Chicken Chili with Vegetables). Simply cube two boneless chicken breasts and saute in a sauce pan with the garlic prior to cooking the onion, celery and carrots and then follow the directions above. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Chili #2 Recipe By :BJ's Wholesale Club Journal (H. Roch) Serving Size : 1 Preparation Time :0:00 Categories : Chilis Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup celery -- chopped 4 Cups chopped onion 3 Cloves garlic -- chopped 8 Cups canned tomatoes -- unsalted 6 1/4 Cups kidney beans -- cooked (if canned, rinse and drain beans) 1 Cup fresh parsley -- chopped 1/4 Cup tomato paste 1 Tablespoon oil 1/3 Teaspoon chili powder -- to taste 1 Teaspoon pepper 10 Cups water Combine all ingredients in 8-quart stockpot. Bring to a boil. Reduce to medium heat and cook partially covered for 3 to 3 1/2 hours, stirring occasionally. Make 18 servings. Each 1 1/2 cup serving has 300 calories, 1 gram fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Lasagna Recipe By :VOICE OF THE DIABETIC;Mimi Moore (E. Bryant) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lasagna noodles -- (4 oz) 2 quarts water 2 Tbs. olive oil 1 cup chopped onion 1 1/2 cups carrot -- thinly sliced 2 tsp. minced garlic 1 3/4 cups spaghetti sauce -- (1-15 oz. jar) 1/2 cup water 1 tsp. basil 1/2 tsp. oregano 2 eggs 2 cups lowfat cottage cheese -- (1-16 oz. carton) 4 Tbs. parmesan cheese 1 package frozen chopped spinach -- (10 oz.) thawed and drained 1 cup sliced mushrooms 1 cup zucchini -- quartered and sliced 1 cup mozzarella cheese Cook lasagna noodles in boiling water about 12 minutes. Drain, rinse and cover with cold water. Heat vegetable oil in sauce pan. Add onions, carrots and garlic; saute about 10 minutes. Add spaghetti sauce, water and spices; bring to a simmer. Beat eggs and blend in cottage cheese, parmesan cheese and vegetables. Spread a thin layer of sauce over bottom of 9 x 13-inch baking pan. Cover with layer of noodles; spoon half of cheese mixture over noodles. Cover with half of sauce; repeat. Cover with foil and bake at 350 degrees for 35 minutes. Remove foil; sprinkle with cheese. Bake uncovered about 15 minutes, or until center is bubbly. Let cool about 10 minutes to set layers. Cut 4 1/2" x 4" pieces. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Lasagna #2 Recipe By :Cooking In Clay (Anita Matejka) Serving Size : 12 Preparation Time :0:10 Categories : Clay Pot Eat-Lf Mailing List Italian Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups nonfat cottage cheese 1 Cup low-fat Monterey Jack cheese -- grated 1 egg white -- whipped 2 Tsps oregano 2 Tsps basil 1 Tsp parsley 1/2 Tsp olive oil 1/2 C onions -- chopped 8 Ozs mushrooms -- sliced 3 Cups spaghetti sauce -- homemade 1 Lb lasagna noodles -- cooked and drained 1/2 C fat-free parmesan cheese 1 C low-fat Monterey Jack cheese -- grated Soak top and bottom of a clay pot in water for at least 15 minutes. In a mixing bowl, combine cottage cheese, 1 cup Monterey Jack cheese, egg white, oregano, basil, and parsley; set aside. In a skillet, heat oil over medium heat. Add onions and mushrooms. Cook until both are tender. Spoon a little sauce on bottom of pot. Cover with a layer of noodles and some mushroom-onion mixture. Repeat layers until all ingredients are used, ending with noodles. Sprinkle with parmesan and remaining Monterey Jack cheese. Cover and place in a cold oven. Set temperature to 400. Bake for 1 hour. Remove lid to brown top for 10 minutes. Allow to set for 10 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : To keep food from sticking and for easier cleanup, line bottom of the pot with waxed paper. If you don't own a clay pot use a 9 x 13" pan instead. This turned out pretty well. I used fat-free mozzarella cheese instead of the low-fat Monterey Jack cheese. Enjoy:-) * Exported from MasterCook * Vegetarian Lasagna #3 (2-Layer) Recipe By :Linda Brock (Tina Bell) Serving Size : 8 Preparation Time :1:30 Categories : Casseroles Eat-Lf Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 lasagna noodles -- cooked and drained 16 ozs fresh spinach -- cooked as directed 5 cloves garlic -- minced 3 c fresh mushrooms -- sliced 1 1/2 c carrot -- grated 1 c onion -- chopped 1 tsp oregano 1 1/2 tsps basil 3 tbsps parsley -- chopped 14 ozs tomatoes -- crushed 1/2 c pitted black olives -- sliced 15 ozs tomato puree 6 ozs tomato paste 12 ozs lowfat cottage cheese 12 ozs fat-free ricotta cheese 1 tsp grated lemon rind 1/4 cup Egg Beaters(r) 99% egg substitute 8 ozs fat-free mozzarella cheese -- grated 8 ozs LF Monterey jack cheese -- grated Parmesan cheese -- grated 1/4 c tomato sauce Preheat oven to 375 degrees. Wash spinach and cook leaves in large skillet with small amount of water until wilted (2-3 min.); set aside. In large saute pan, saute onion and garlic in small amount of broth or water until translucent. Add carrots, mushrooms, basil, oregano and parsley; cook until tender. Add olives and tomato ingredients, and cook over low heat until heated through. In a bowl, combine cottage cheese, ricotta, optional egg, and lemon peel. Spread bottom of 9x13 pan with 1/4 c. tomato sauce or puree. Layer half each in the following order: noodles, ricotta mixture, spinach, grated mozzarella and jack cheese, and sauce mixture; repeat for second layer. Top with grated parmesan. Bake 30-40 minutes, let stand 10 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : can subs 2 pkg frozen spinach leaves for fresh; tomato sauce for tomato puree; puree or crushed tomato to coat pan. * Exported from MasterCook * Vegetarian Lasagne Recipe By :(Alekzandara Traynor) Serving Size : 16 Preparation Time :0:00 Categories : Casseroles Eat-Lf Mailing List Italian Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Veggie Filling: 3 ounces dried porcini mushrooms -- soaked,drained, and -- chopped 3/4 pound Cremini Mushrooms -- quartered & stems 3/4 pound Portabella Mushrooms -- sliced 3 large leeks -- sliced into circles -- and separated 3 cloves garlic 3/4 cup sun-dried tomatoes -- soaked & chopped 4 ears corn -- corn removed 1 1/2 cups Porcini mushroom water -- strained twice 1 tablespoon olive oil 1/4 cup red wine Sauce: 28 ounces tomatoes -- pureed 1/2 jar Millina's FF Garlic/Tomato Pasta Sauce 1 cup red wine -- that's turned 1/2 -- vinegar 3/4 cup sun-dried tomatoes -- soaked & chopped 1 cup water from the sun-dried tomatoes 12 ounces roasted red peppers -- (jarred) 2 tablespoons Italian Blend Spices 15 whole fresh basil leaves -- crushed 2 tablespoons fresh garlic Cheesy Filling: 2 tubs FF Ricotta -- (15 ounce) 1 1/2 cups carrot -- grated 1 package frozen chopped spinach Topping: 10 ounces nonfat mozzarella -- shredded 20 fresh basil leaves 3 whole fresh tomatoes 1 1/2 cups bread crumbs -- see recipe 1 cube Romano cheese -- (1 inch) grated 1/4 pound fontina cheese -- grated Veggie Filling: [pre-soak mushrooms in hot water for at least an hour and a half. same with sun-dried tomatos. slice leeks, rinse in colander, while seperating "rings" with your fingers. saute in olice oil, wine, and stained mushroom broth until translucent. add garlic, and roughly chopped mushrooms, adding more mushroom broth as needed to prevent sticking and burning. add sun-dried tomatoes (strained, saving the broth for the sauce). add portabella and cremini mushrooms, sauce until tender. add corn after cooking, toss to mix.] Sauce: [mix in pot, and simmer and stir for around an hour] Cheesy Filling: [Mix] Topping: Procedure: +----------+ using 2 lasagne pans (the cheap kind you can buy in the grocery store), cover the bottom with your sauce. layer of uncooked noodles (4 fit perfectly). another thin layer of sauce. add a good layer of your mushroom/veggie filling (use 3/4 of all). another layer of noodles. more sauce. layer of cheesy filling (use all). another layer of noodles. rest of the sauce, rest of the mushroom/veggie filling. let set over-night, refridgerated. before baking the next day, add Topping. first add FF Mozzerella, to cover. then add fresh basil leaves, about 10 per lasagne. then add thinly sliced fresh tomato. 9 slices per lasagne. cover with bread crumbs. cover sparsely with Romano cheese, top with Fontina. cover with aluminum foil, and bake at 325 for an hour. remove foil, and bake for another 10-15 minutes. let set for 15-20 minutes before cutting. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie And Raisin Pasta Topping Recipe By :Jenka Guevara Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Potatoes Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- carrots -- chopped potato -- chopped 2 whole onions -- chopped minced garlic apple juice mushrooms raisins curry powder paprika cooked beans -- optional The quantities were not measured, just as I felt, but the general outcome is what was delicious. I put two cut onions in apple juice, added some garlic then cut and added carrots and potatoes let it simmer then added spices: curry and related plus some paprika let it simmer then added a lot, but a lot of mushrooms ah, before that added raisins then just let it simmer till everything is cooked the result was great Then while playing in the kitchen took out some already cooked beans, heated then and added raisins, cut carrots and potatoes added some paprika or chili, and caraway seeds again this was great. I made a lot to eat with rice or spaguetti during the week. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Bagels Recipe By :AuburnQT@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Spreads & Sandwiches Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bagels -- split (garlic are especially good) 3 tablespoons lowfat cream cheese -- (you could substitute fat free but we don't care for the taste) 1 tablespoon green chile -- chopped Diced jalapenos -- to taste 2 ounces lowfat cheddar cheese -- shredded *** Green leaf lettuce Sliced tomato Thinly sliced red onion Alfalfa sprouts Blend cream cheese with chiles and jalapenos. You may want to start out with a very small amount of jalapenos and then let mixture sit for 20 or 30 minutes for the flavors to blend and the "heat" to develop before adding more. Divide evenly and spread on bagel halves. Top with cheddar and bake at 350 for approximately 10 minutes or until bagels are crispy and cheese is melted. "Sandwich" the following in between and cut in half. Green leaf lettuce Sliced tomato Thinly sliced red onion Alfalfa sprouts - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Burger (Jack's) Recipe By :GRILLING' & CHILLIN',BOBBY FLAY & JACK MC DAVID(Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups cooked lentils 1 cup portobello mushrooms -- smoked, minced 1 cup bulgur 2 cloves garlic -- roasted and pureed 1 cup whole wheat bread crumbs 1 tablespoon Worcestershire sauce 2 tablespoons walnut oil 1/4 teaspoon tarragon -- minced Salt and freshly ground pepper to taste Prepare a wood or charcoal grill and let it burn down to embers. In a large mixing bowl, mash lentils until smooth. Add all other ingredients and mix until thoroughly combined. Refrigerate for at least 2 hours. Form into burgers. Brush the burgers with olive oil and grill for 6 minutes on each side or until done. Serve hot with your favorite condiments. SHOW #GR3601 - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Veggie Burger Mix Recipe By :MasterCook List (Jeff Mayzurk) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Homemade Mixes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Garbanzo Beans -- dry 1/2 Cup Soybeans -- dry 1/2 Cup Lentils -- dry 1/2 Cup Split Peas -- yellow 1/2 Cup Brown Rice -- instant 1/2 Cup Rolled oats 1 Package Dried Soup Mix -- or Salad dressing mix 1/4 cup Bread crumbs 1/4 cup Cornmeal 1 1/2 tsp Baking soda Put the ingredients one by one in a blender. Turn on the blender. Run forcover (it's pretty noisy). When everything is reduced to powder, combine ina container. To use, mix 1 cup of the mix with 2/3 cup HOT water or combination of water and BBQ sauce, water and wine, or whatever other liquidsyou can think of. Let sit 15 minutes, then form into 3 patties. Cook in a pan coated with nonstick spray. NOTE: If you use BBQ sauce as part of the liquid, they will brown much faster - must be the sugar in the sauce. This recipe makes 4 cups of dry mix. The variations for this are endless, as you can use different dry mixes. Good Seasons makes fat free dry salad dressing mixes, and there are lots of different flavors of soup mix (I think onion soup would be good). You could also use the dry seasoning mixes, like the taco seasoning, etc. Some of these are fairly high in sodium, but I would think that in a quantity of mix, it would average out to an acceptable level. >From: "Jeff Mayzurk" To: "MasterCook Mailing List" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Burgers Recipe By :Betty Crocker Lowfat Ckbk (Linda E. Tonkinson) Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pinto beans -- rinsed and well drained (16 oz) 1/2 cup lowfat cheddar cheese -- shredded (2 oz) 1/4 cup dry bread crumbs 2 tablespoons green onion -- chopped, with tops 1 teaspoon Worcestershire sauce 1/4 teaspoon pepper 1/8 teaspoon salt 1 egg white -- or 2 Egg Beaters -- 4 whole wheat hamburger buns -- split Horseradish Sauce (below) 4 slices tomato 4 lettuce leaves Spray 10-inch nonstick skillet with nonstick cooking spray. Mash beans in medium bowl. Mix in cheese, bread crumbs, onions, Worcestershire sauce, pepper, salt, and egg white. Shape into 4 patties. Cook in skillet over medium heat about 10 minutes, turning once. until light brown. Serve on buns with Horseradish Sauce (see recipe), tomato and lettuce. Makes 4 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Burgers #2 Recipe By :Carol Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves (Vegetarian) Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups rolled oats 1 1/2 Cups grated carrots 1/2 Cup string beans -- diced (or any veggies that appeal to you) 1/2 Cup cabbage -- diced 1/2 Cup mushroom -- diced 1/2 Cup broccoli -- diced 1/2 Cup onion -- diced 1 Clove garlic -- pressed 3 Tablespoons flour -- (more or less) 1/4 Cup water 1/4 Cup tamari soy sauce salt & pepper to taste Mix all the ingredients together - shape into patties. Brown patties on both sides - place in a baking pan and bake 25 to 30 minutes. Top with cheese if desired. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Cottage Cheese Spread Recipe By :Alekz Traynor Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Spreads & Sandwiches Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- carrots cucumber radish onion green bell pepper red bell pepper garlic cilantro veggie cottage cheese spread: finely chop (a food processor is ideal for this) carrots, cucumbers, radish, onion, green, red, &/or yellow peppers, garlic, cilantro, anything! mix with LF or FF cottage cheese (i go for FF myself). you can either mix so you retain the curds, or you can process and make it smooth, more like cream cheese - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Dip Recipe By :Patdart.aol.com Serving Size : 1 Preparation Time :0:00 Categories : Dips Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 ounces nonfat yogurt -- strained overnight 3 cloves garlic -- mashed 1/2 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried dill 1/4 teaspoon dried marjoram 1/4 teaspoon black pepper Mix all ingredients. This is delicious as a spread or dip. I also top a baked potato with it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Marinade Recipe By :Aiko Pinkoski Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-Lf Mailing List Grilled, Smoked, Bbq Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 orange -- juiced 1 lemon -- juiced 2 cloves garlic -- crushed 1 teaspoon dried tarragon -- crushed assorted veggies (ie -- eggplant, shiitake mushrooms, portobella mushrooms -- sweet peppers) This was pretty good w/thick zucchini slices, some eggplant slices (I soak in cold water first), shiitake mushrooms, a portabella, and some different color peppers. Marinate for a few hours then grill. I poured the marinade onto the mushroom bottoms as they grilled so they got lots of garlic on them :-) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Rice Recipe By :Great Tasting Lowfat Recipes,Pillsbury(Linda Henderson) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Green Giant Rice Originals Frozen White & -- (10 oz) Wild Rice 1 cup zucchini -- thinly sliced (1 1 4 lb) 3/4 cup green onion -- chopped 1 can Frozen corn -- (7 oz) drained 2 tablespoons fresh parsley -- chopped or 1 tsp dried parsley flakes 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder 1/8 teaspoon pepper Prepare rice as directed on package; set aside. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add zucchini and onions; cook until softened, 3 to 5 minutes, stirring occasionally. Stir in cooked rice and remaining ingredients. Cover; simmer over low heat 5 to 10 minutes to blend flavors. 6 - 1/2 cup servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Salad Recipe By :Jessica Shawl Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 zucchini -- diced 2 yellow squash -- diced 3 green onion -- diced 2 roma tomato -- diced 1/4 cup sun-dried tomatoes -- diced 3 Tbsp cider vinegar 1/2 tsp dried oregano -- or fresh Salt and Pepper to taste. Mix everything together. This is suppose to be eaten plain like a salad, but I put it on some pasta and tried it on rice too, and liked it like that. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Steaming Herbs Recipe By :Ozettt@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Asparagus----tarragon, lemon, dill Green Beans----basil, dill, thyme, mint, oregano, savory, tarragon beets----allspice, ginger, orange, lemon broccoli---dill, tarragon, lemon cabbage----caraway, tarragon, savory, dill carrots----ginger, nutmeg, caraway, cinnamon, dill, lemon, mint, orange cauliflower----caraway, dill, mace, tarragon eggplant----marjoram, sage, oregano, basil Greens-Spinach-kale-swiss chard-water cress- basil, chives, oregano, dill, tarragon, nutmeg, rosemary, lemon Green peas----mint, chervil, marjoram, rosemary, garlic, tarragon potatoes----lemon, parsley, chives, dill, basil, thyme Squash----basil, garlic, rosemary, dill, thyme, oregano - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggies In Lasagne Noodles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I steam chunks of veggies such as cauliflower,broccoli,carrots,parsnip and wrap a cooked lasagna noodle around each chunk,place these in a baking dish and pour pasta sauce over, then sprinkle on grated parmesan cheese.Bake at 300 for about 15-20 min.and serve.Except for the parmesan you are getting very little fat and it is very tasty. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Venezuelan Black Beans And Rice Recipe By :365 Ways to Cook Vegetarian Serving Size : 4 Preparation Time :0:45 Categories : Eat-Lf Mailing List Legumes Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 med onion -- chopped 1 stalk celery -- diced 1 sm red pepper -- diced 1 c long-grain white rice -- rinsed and drained 14 ozs vegetable broth 1 tsp turmeric 1 tsp oregano 1 tsp salt 1 c egg substitute, liquid -- scrambled 15 ozs black beans -- heated 1 tsp crushed red pepper lemon wedges and tabasco -- to taste Saute onion 2-3 minutes; add celery, bell pepper and rice. Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low. Add broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, 15-20 minutes. Remove from heat and fluff with fork. Drain heated black beans and mix with rice. Top with scrambled eggs and sprinkle with crushed red pepper. Serve with lemon wedges and tabasco. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve w/ 2 plantains, sliced diagonally and fried; greens. * Exported from MasterCook * Venison Barbecue Recipe By :500 Wild Game and Fish Recipes p.66 (Jackie Bowler) Serving Size : 10 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Spreads & Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 pounds venison 1 cup onions 1 cup green pepper -- chopped 1 cup celery -- chopped garlic -- to taste 2 cans tomatoes -- 16 oz. each 1 cup vinegar 1 cup sugar 4 ounces Worcestershire sauce 12 ounces catsup 2 tablespoons chili powder Cook meat in water in medium oven until meat falls off bone. Tear up in shreds. Brown onions, green peppers and celery in pan coated with nonstick spray with garlic salt to taste. Add remaining ingredients to meat and simmer for at least 1 1/2 hours uncovered. Add additional seasoning if needed. About 23% fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Venison Marinade Recipe By :Kathie Shinholser (Renee Farkas) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 parts soy sauce 1 part honey 1/2 part oil garlic powder black pepper ginger Upon first reading this it sounds confusing, however I usually start out using a Tablespoon, so 2 T. soy sauce, 1 T. honey, 1/2 T. oil and then just shake the spices in to taste. If I need more I just add from there depending upon how much meat I'm using. I usually marinate the meat at least overnite. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Venison Ragout Recipe By :Betty Crocker's Easy low-fat Cooking Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Meats Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound venison 3 tablespoons flour -- all-purpose 1 teaspoon paprika 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon vegetable oil 1 cup onions, frozen -- thawed 1 teaspoon dried oregano 1 1/2 cups beef broth 1/2 cup dry red wine 1 6 ounce long grain and wild rice mix 1 tablespoon flour -- all-purpose NOTE: use 6 to 6.5 ounces quick cooking long grain and wild rice mix. Beef broth can be substituted for red wine. Trim fat from venison roast. Cut venison into 3/4 inch cubes. Mix 3 tablespoons flour, the paprika, salt and pepper. Coat venison with flour mixture. Heat oil in 12-inch skilled over medium heat. Cook venison in oil about 3 minutes, stirring occasionally, until brown. Stir in onions, oregano, 1 1/4 cups of the broth and the wine; reduce heat. Cover and simmer 20 to 25 minutes or until venison and onions are tender. Prepare rice mix as directed on package, omitting butter; keep warm. Mix remaining 1/4 cup broth and 1 tablespoon four; stir into venison mixture. Cook 3 to 4 minutes, stirring constantly, until thickened and bubbly. Serve over rice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Venison Wild Rice Recipe By :500 Wild Game and Fish Recipes p.89 (Jackie Bowler) Serving Size : 6 Preparation Time :1:30 Categories : Eat-Lf Mailing List Main Dishes Meats Rice Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds venison steak -- cut in strips 2 packages onion cup of soup mix 1 can mushroom soup 1/2 cup green pepper -- chopped 3 cups water 1 tablespoon soy sauce 1 package Uncle Ben's Grain and Wild Rice Mix Brown venison in butter flavored nonstick cooking spray. Add 1 cup water and cook until meat is tender. Add soup, peppers, mushroom soup, water, soy sauce, and wild rice. Cook 30 minutes. Good with salad and garlic bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vietnamese-style Spring Rolls Recipe By :(Mardi Wetmore) Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Oriental Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 dried black mushroom 2 packages bean thread noodles 2 medium carrot -- julienned 1 cup snow peas -- stemmed, stringed and julienned 1 cucumber -- seeded and julienned 1 cup mung bean sprouts 16 rice paper rounds 24 mint leaf 3 scallions -- cut into thin slivers 12 basil leaf Rice paper wrappers are extremely fragile. We found this great hot/sweet sauce in an oriental grocery store. The label calls it "Sweet Chili Sauce" (other than the oriental name) and it is made of red chilis, sugar, garlic, vinegar and salt. This stuff is awesome and would be great with these spring rolls.[Mardi] Soak black mushrooms in hot water to cover for 20 to 30 minutes. Stem and cut in fine julienne. Soak bean threads in cold water to cover 20 to 30 minutes. Cook in 2 quarts boiling water until al dente, about 1 minute. Transfer to colander and rinse with cold water, drain well. Blanch carrots in boiling noodle water 1 minute. Rinse in cold water. Blanch, drain and rinse snow peas and bean sprouts the same way (blanch bean sprouts for 30 seconds). Fill a large shallow bowl with cold water. Soak a sheet of rice paper for 1 minute. Carefully (very carefully!) transfer to a dry paper towel, and let sit 1 to 2 minutes until pliable. To assemble rolls, arrange 2 mint leaves in a row along the bottom third of the rice paper. Arrange 1/12 of noodles, mushrooms, carrots, scallions, cucumber and snow peas in a row on top. Roll up rice paper, folding in flaps after first turn. Add one basil leaf after first turn. This forms a compact roll about 6 inches long. Once assembled, they will keep for 6 hours, covered in refrigerator. To serve, cut in half on the diagonal. Makes 12 rolls. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vinaigrette Recipe By :(Tina D. Bell) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salad Dressings Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil -- cold-pressed 2 tablespoons rice wine vinegar 2 tablespoons mineral water -- sparkling 1 1/2 tablespoons lime juice 1 tablespoon dijon mustard 2 tablespoons minced shallots 1 Pinch sugar Salt and freshly pepper to taste In a small bowl, whisk together the ingredients. Cover tightly and chill in the refrigerator for at least an hour before serving. Wash and dry greens. Toss with vinaigrette. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vinegar Pie Recipe By :Eating Southern Style,Terry Thompson Serving Size : 8 Preparation Time :1:00 Categories : Eat-Lf Mailing List Pies, Crusts & Pastry Southern Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 9 inch pie crust -- fresh or frozen 1 cup water 1/4 cup all-purpose flour 1 cup sugar 1 egg -- beaten frothy 3 tablespoons apple cider vinegar 1 teaspoon lemon extract Follow instructions on pie crust to pre-bake it. Cool baked shell completely. In a heavy 2 quart saucepan, bring water to boil. In a small bowl, combine flour and sugar, tossing with a fork to blend. Add flour-sugar mixture to boiling water and cook, whisking often, until thickened (about 5 minutes). Remove from heat and slowly add egg, whisking vigorously. Return to medium low heat and cook, whisking, until smooth and velvety (about 2 minutes). Add vinegar and lemon extract and whisk just to blend. Turn into cooled pastry shell and refrigerate until set (about 2 hours). Makes 8-10 servings. - - - - - - - - - - - - - - - - - - - NOTES : Entered by Gayle Albert Internet: gayle@free.org Packet: n0utx@kc6ufm.ampr.org * Exported from MasterCook * Vospapur (Armenian Lentil And Spinach Soup) Recipe By :Please to the Table,von Bremzen & Welchman(C.Jackson) Serving Size : 6 Preparation Time :0:05 Categories : Eat-Lf Mailing List Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large onion -- chopped 3 cloves garlic -- minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon paprika -- hot Hungarian 6 cups nonfat chicken broth -- IN ALL 1 1/2 cups dried lentils -- rinsed and drained 20 ounces frozen spinach -- thawed 29 ounces canned tomatoes -- including juice, chopped salt and pepper -- to taste 4 tablespoons lemon juice -- or more to taste Heat a non-stick soup pot or Dutch oven over high heat. When the pan is very hot, all at once add the onion, garlic, cumin, coriander, and paprika. Let sit for 30 seconds without stirring, then add 1/4 CUP of the chicken stock. Saute over high heat, stirring, for 4 minutes. Add another 1/4 CUP of the chicken stock and scrape the bottom of the pot. Add the lentils and spinach and cook, stirring, for 2 minutes. Add the remaining 5 1/2 CUPS of chicken stock and the tomatoes and bring to a boil. Reduce the heat to low, season with salt and pepper, and simmer, covered, until the lentils are tender, about 50 minutes. Season with the lemon juice and additional salt and pepper, if needed. Let sit for 5 minutes before serving. - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with a good dense hearty bread. NOTES : (adapted from the original recipe by Curtis Jackson) Vospapur is the generic Armenian name for lentil soup. This version makes a rich soup that, like most, is better the second or third day. Don't omit the lemon juice; the soup will taste rather plain without the edge of tartness it provides. In addition, you may wish to serve lemons or lemon juice on the side so people can doctor their individual servings should they so desire. * Exported from MasterCook * Wacky Cake Recipe By :FF List (PK Placko) Serving Size : 1 Preparation Time :0:00 Categories : Cakes & Frostings Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C. cake flour 1 C. sugar 3 T. unsweetened cocoa 1 t. baking soda 1/2 t. salt 6 T. applesauce 1 T. white vinegar 1 t. vanilla 1 C. cold water This is the most delicious (and easiest!) chocolate cake -- that I have been making for decades. Its only sin was oil which has been replaced successfully with applesauce. Sift dry ingredients into a large bowl. Add liquids, covering with water. Mix thoroughly, and pour into 8 inch square pan sprayed with Pam. Bake at 350 degrees for 25 to 30 minutes. Frost with your favorite white frosting.** NOTE: If you aren't fussy, you can make this as a "snack cake", mixing, baking and serving from the same pan. No need to spray with Pam. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Waffles Recipe By :Gregg A. Howard Serving Size : 1 Preparation Time :0:00 Categories : Breakfast Eat-Lf Mailing List Pancakes, Waffles, Crepes Rice Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white flour 4 tablespoons whole grain flour -- up to 6T (ie, wheat, rye, soy, rice) 3 tablespoons cornmeal 3 tablespoons dry milk 1 teaspoon baking powder 1 teaspoon sugar pinch salt 2 teaspoons vegetable oil 1/2 whole egg 3/4 cup water -- (to start) I have bumbled my way to a workable recipe for regular low(er)-fat waffles that might serve as a starting point. A perfect light crispy waffle seems to require all white flour and a 'shocking' amount of oil, but these are a good compromise. The corn meal gives the waffles a slightly crispy texture that they would lack otherwise. I make large batches and freeze them. Sift dry ingredients together. Mix oil, eggs, and water together lightly. Combine thoroughly, and allow to stand 15 minutes. Stir in more water, a bit at a time, until the batter starts to pour in a ribbon rather than clumps. Cook per waffle iron instructions, with het setting slightly lower than as for standard waffles. NOTE: With the small amount of oil these waffles do not brown as they would otherwise; they are fairly pale when done. <> Apparently, only high-fat waffles will non-stick to waffle irons. I spray a light, even coat of no-stick oil spray on the cold plates and then plug in the iron and let it cycle off and on a couple of times to temper the plates before cooking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wanna Be Jello Jigglers Recipe By :Rene Serving Size : 1 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- jello yogurt Someone posted a message re: things to put in yogurt and I wanted to recommend (for those of you who are not vegetarian) putting jello into yogurt. There's a yogurt/jello product in supermarkets called "Jello Jigglers" which is very satisfying and low-fat (1.5 grams for an 8 oz cup). You can also make your own jello jigglers (there are instructions on jello boxes) and put them in yogurt - mine were not as chewy as the store-bought ones but I think I could get the same result by adjusting the recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Warm Spaghetti Salad With Artichokes Recipe By :WW's Pasta Cook Book (Donna Webster) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pasta Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces spaghetti -- tri-color 4 ts Olive oil 1 small onion -- halved and sliced 6 large black olives -- sliced Chopped finely 2 ts Red wine vinegar 12 ounces artichoke hearts -- drained and Quartered Salt and freshly ground Black pepper Basil leaves, to garnish Preparation and cooking time: 20 minutes Calories per serving: 260 Freezing not recommended Spaghetti derives its name from the Italian word spago meaning 'string'. Vermicelli is the Neapolitan name describing a thinner spaghetti which is sold in clusters, similar to birds nests. 1. Cook the spaghetti in plenty of lightly salted boiling water for 8 -1 0 minutes until al dente. 2. Meanwhile, heat the oil in a small saucepan and gently sautd the onion and black olives for 4-5 minutes. Stir in the vinegar and mix together well. 3. Drain the spaghetti and transfer to a salad bowl. Add the artichoke hearts and warm onion and oil dressing. Season with salt and freshly ground black pepper. Toss all the ingredients together and garnish with basil leaves. 4. Serve warm with cold meats or fish or a fresh green salad. Selections per serving: 2 Carbohydrate; 1 Fat; 1 Vegetable; 10 Optional Calories Recipe by: the Weight Watcher's Pasta Cook Book. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wassail Recipe By :(Anne Hume) Serving Size : 1 Preparation Time :0:00 Categories : Beverages Eat-Lf Mailing List Holidays & Gifts Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can pineapple-orange juice 1 can apple juice cinnamon sticks -- cloves use equal amounts of the juices and spice to suit yourself. It should be served warm. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watercress With Rice And Beans Recipe By :Nancy Lehrer (fatfree list) Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ozs red beans -- rinsed and drained 15 ozs black beans -- rinsed and drained 15 ozs garbanzo beans -- rinsed and drained 1 c brown rice -- cooked 1/3 c wild rice -- cooked 3 cloves garlic -- chopped fresh rosemary or sage, chopped -- to taste salt and pepper -- to taste 2 bunches watercress fresh cilantro -- for garnish Cook rice with extra water so that it is slightly soupy when done. Add beans, herbs and spices and heat through. Spoon onto beds of watercress and garnish with chopped cilantro. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Dessert Salsa Recipe By :Woman's Day,6-27-95,Salsa!,Holly Sheppard(Hazel Slone) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups watermelon -- finely chopped 1 navel oranges -- diced 1 cup strawberries -- coarsely chopped 1 1/2 tablespoons lemon juice 1 tablespoon honey 1/8 teaspoon ground red pepper Mix all ingredients in medium-size bowl. Refrigerate at least 1 hour before serving. - - - - - - - - - - - - - - - - - - - Serving Ideas : Spoon over frozen yogurt and serve with biscotti cookies. NOTES : Makes 3 cups. * Exported from MasterCook * Watermelon Fire And Ice Salsa Recipe By :Gardening List (Karen Benton) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Salsas Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups watermelon -- chopped 1/2 cup green pepper -- chopped 2 tablespoons lime juice 1 tablespoon cilantro -- chopped 1 tablespoon green onion -- chopped 1 tablespoon jalapeno -- seeded and chopped (1 to 2) 1/2 teaspoon garlic salt A huge bowl of this salsa made by the Watermelon Promotion Board greeted those entering the Orange County Exposition Hall during the fruit and vegetable convention. Combine all ingredients and mix well. Cover and refrigerate at least 1 hour. Makes 3 cups. Serve on sliced oranges and watercress - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Sherbert Recipe By :(Diane Jennings) Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Snacks Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Watermelon -- cubed & seeded 1/2 C Sugar 1 Env Gelatin -- unflavored 1/3 C Cranberry Juice Cocktail Place watermelon in processor, cover and blend until smooth. Should produce 3 cups. In a small saucepan combine gelatin and cranberry juice cocktail. let stand for 5 minutes. Stir mixture over low heat until gelatin is dissolved. Stir the gelatine mixture into the melon mixture then pour into an 8x8x2 inch baking pan. Cover and freeze for 2 hours or until firm. Break up frozen mixture & place in mixer bowl. Beat with an electric mixture until fluffy. Return to pan. Cover & freeze for 6 hours or until firm. Makes 8 - 1/2 servings 83 calories/0 G fat. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Sliced Ice Recipe By :San Jose Mercury Newspaper (Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart lime sherbet 1 Quart Lowfat Vanilla Yogurt -- Frozen, Or Ice Cream Watermelon sorbet (recipe follows -- or 2 qts purchased) Miniature chocolate chips -- optional Press spoonfuls of lime sherbet along inside wall of 9-inch springform pan, spreading evenly to form a 2-inch high layer. (The bottom of the pan remains empty.) Cover pan with plastic wrap; freeze until firm, about 1 hour. Spoon vanilla ice cream in an even layer over the lime. Re-cover and freeze until firm, about 30 minutes. Then spoon watermelon sorbet (preferably from ice cream machine, freshly frozen) into center of springform pan, packing the ice to remove air holes. Smooth top of sorbet level with border. If desired, decorate with chocolate chip ``seeds'' to resemble watermelon. Re-cover and freeze until solid, several hours or overnight. To serve, carefully remove outer rim of springform pan. Slice into wedges and serve immediately. (Makes 12 servings) Copied with permission from the San Jose Mercury News. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon Sorbet (In Sjmn) Recipe By :San Jose Mercury Newspaper (Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Cups Watermelon Puree -- See Note 1/3 Cup lemon juice 2 1/2 Cups sugar In large bowl, mix watermelon puree, lemon juice and sugar until sugar is dissolved. Pour mixture into ice cream maker. Freeze as manufacturer directs. Spoon into freezer containers (or use in previous recipe); cover and freeze until firm. Note: In blender, puree chunks of seeded watermelon until liquefied. (Makes eight cups, up to 16 servings) (Nutritional data per serving: Calories, 132; protein, 0.51 grams; carbohydrates, 37 grams; fat, 0.34 grams; cholesterol, none; sodium, 1 mg milligrams.) Copied with permission from the San Jose Mercury Newspaper. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Watermelon-blueberry-banana Split Recipe By :San Jose Mercury Newspaper (Reggie Dwork) Serving Size : 4 Preparation Time :0:00 Categories : Desserts Eat-Lf Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Large bananas 8 Scoops Watermelon -- deseeded (8 to 12) 1 Pint fresh blueberries 6 Ounces Nonfat Vanilla Yogurt -- Or Lowfat 1/4 C Grape-Nuts(r) -- Or Crumbled Granola, Honeyed Wheat Germ, -- Chocolate Jimmies Or Or Other Topping Choice You don't have to worry about this blueberry split melting. Peel bananas; cut in half crosswise. Then cut each piece in half lengthwise. Lay 2 banana slices against each of the sides of four shallow dishes. Depending on length of dish, place 2 or 3 watermelon scoops along bananas. Fill in with blueberries. Stir yogurt smooth and spoon over watermelon. Sprinkle with topping of choice. (Makes four servings) (Nutritional data per serving: Calories, 224; protein, 6 grams; carbohydrates, 49 grams; fat, 3 grams; cholesterol, none; sodium, 54 milligrams.) Copied with permission from the San Jose Mercury Newspaper. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Western Beans And Rice Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-Lf Mailing List Legumes Rice Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Vegetable oil 1 c Chopped onions 1 c Sliced celery 8 oz Tomato sauce 1/2 c Water 1/2 ts Salt 1/4 ts Hot pepper sauce -- (or more, to taste) 3 c canned pinto beans -- (OR any type of bean) -- drained 3 cups brown rice -- cooked and hot In large skillet, cook onions and celery in oil until tender. Stir in tomato sauce, water, seasonings, and beans. Heat thoroughly. Serve over hot rice. Each serving provides: * 270 calories * 10.6 g. protein * 3.3 g. fat * 50.5 g. carbohydrate * 270 mg. sodium * 0 mg. cholesterol Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias - - - - - - - - - - - - - - - - - - -