* Exported from MasterCook * Red Pepper Hummus #2 Recipe By :Turn Off the Fat Genes, Neal Barnard;Jennifer Raymond 2001 Serving Size : 1 Preparation Time :0:00 Categories : Dips & Spreads Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 ounces canned garbanzo beans -- drained 1/2 cup water-packed roasted red peppers -- about 2 peppers 1 tablespoon tahini 3 tablespoons lemon juice 1 clove garlic -- or more to taste 1/4 teaspoon ground cumin --- fresh vegetables or pita bread for serving Makes about 2 cups. Serve this delicious dip with fresh vegetables or pita wedges or use it as a spread on sandwiches. Combine all ingredients in a food processor and process until completely smooth. From "Ellen C." - - - - - - - - - - - - - - - - - - - NOTES : This is really, really delicious, and absolutely gorgeous! A sworn hummus hater devoured it yesterday! Even if you aren't wild about bean dips, you might want to give this one a try. I serve it with ww pita crisps and vegetable crudite. I've made this twice, and the first time it was a tad dry, so I added some of the bean liquid. The second time I made it, it didn't need any more moisture. I'm not sure why the difference, but do reserve some of the can liquid just in case. If you love olive oil in your hummus, go ahead and add a touch. I didn't and didn't miss it. A few small bits of red bell pepper on top are gorgeous. I also added a sprinkle of cayenne. * Exported from MasterCook * Roasted Eggplant And Garlic Over Linguine Recipe By :diabetic-recipes.com Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- olive oil spray 1 12 oz eggplant -- unpeeled and cut into 1/2-inch cubes 4 cloves garlic -- minced 8 ounces fresh or dried linguine 4 no salt added canned plum tomatoes -- drained 1/4 cup chopped flat-leaf parsley 2 scallions -- white part and 1 inch green, chopped 2 tablespoons dry bread crumbs 1 tablespoon olive oil 2 tablespoons grated Parmesan cheese Preheat oven to 425F. Lightly coat a large baking pan with cooking spray. Spread the eggplant in the pan and sprinkle with garlic. Roast until tender and golden brown, about 20 minutes. Meanwhile, cook linguine to al dente, following package directions. Drain and keep warm. Over a small bowl, cut each tomato crosswise into 4 pieces, reserving any juices. Add the parsley, scallions, bread crumbs, and oil. Toss well to combine. When pasta is done, toss the drained pasta with the tomato mixture. Place in a pasta serving bowl and top with the roasted egg plant and garlic. Sprinkle with Parmesan and serve. Per serving: 277 calories (19% calories from fat), 10 g protein, 6 g total fat (1.2 g saturated fat), 49 g carbohydrate, 6 g dietary fiber, 3 g cholesterol, 213 g sodium Diabetic exchanges: 2 1/2 carbohydrate (2 1/2 bread/starch), 2 vegetable, 1/2 fat Description: "includes tomatoes, green onions, parsley" Source: "http://www.diabetic-recipes.com/recipes/JUN98_3.2.htm" From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scallop And Shrimp Kabobs With Orange Pineapple Glaze Recipe By :Susan Peery, Editor, Another Bite, 2001-07 Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Fish & Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces fresh sea scallops 12 ounces fresh large shrimp 1 can pineapple chunks in unsweetened juice -- 20 oz 1 cup fresh orange juice 2 teaspoons butter 1/2 teaspoon ground ginger salt and pepper 1 red bell pepper -- cut into 12 chunks Thread scallops and shrimp onto 4 long skewers. Clean and oil the grill, and light it. Drain pineapple chunks, placing juice (about 3/4 cup) in a medium saucepan. Add orange juice to the saucepan and simmer until juices are reduced by half (about 10 minutes). Whisk in butter, ginger, and salt and pepper and set aside. Thread pineapple chunks and pepper chunks onto 4 skewers, alternating colors if desired. Grill scallops and shrimp on the grill, uncovered, for 8 to 10 minutes, turning once. Brush with some sauce during last 2 minutes of cooking. Grill pineapple and peppers during the last 5 minutes of cooking, turning once and brushing with some sauce during last 2 minutes of cooking. Drizzle as desired with remaining sauce to serve. Makes 4 servings. Source: "http://www.digitalhearth.com/newsletter/" From PatH - - - - - - - - - - - - - - - - - - - NOTES : Serve over rice or pasta, accompanied by a green salad. * Exported from MasterCook * Southeast Asian Vegetable Stock Recipe By :Moosewood Collective Serving Size : 7 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- peeled and sliced 6 cloves garlic -- peeled 2 celery stalks -- chopped 2 medium carrots -- peeled and sliced ginger root (3-inches) -- sliced 2 tablespoons dried lemongrass (or 1-fresh stalk) -- chopped 2 tablespoons coriander seed 1 teaspoon black peppercorns 1 bay leaf 1 star anise (or 1/2-tsp aniseed) 9 cups water Combine all the ingredients in a large stock pot and bring them to a rapid boil. Reduce the heat and simmer, covered, for 45 minutes. Strain the stock through a colander or sieve, pressing as much liquid as possible out of the vegetables. Discard the vegetables and spices. Source: "Moosewood Restaurant Low-Fat Favorites" Yield: "7 cups" From PatH - - - - - - - - - - - - - - - - - - - NOTES : Stock can make the difference between a good soup and a great one. This recipe keeps for up to 4 days refrigerated and indefinitely frozen. * Exported from MasterCook * Southwestern Corn And Potato Soup Recipe By :Moosewood Collective Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup finely chopped onion 2 cloves garlic -- minced 1 small fresh chile -- seeded and minced 1/4 teaspoon salt 3 tablespoons vegetable stock -- divided use 2 teaspoons ground cumin 1 medium sweet potato -- diced (2cups) 1/2 red bell pepper -- finely chopped 3 cups fresh or frozen corn kernels GARNISH: lime wedges finely chopped cilantro leaves In a covered soup pot, simmer the onions, garlic, chile and salt in 1 cup of vegetable stock for 10 minutes or until onions are soft. In small bowl, make paste with cumin and a tablespoonful of stock. Stir the paste into the soup and simmer for another 1 to 2 minutes. Add the sweet potatoes and the remaining stock and simmer for about 10 minutes, until the sweet potatoes soften. Add bell pepper, corn and simmer, covered for another 10 minutes, or until all vegetables are tender. Puree about half of the soup in a blender or food processor and return it to the pot. The soup will be creamy and thick. Add salt to taste and gently reheat on low heat. If desired, serve with lime wedges and top with cilantro. Source: "Moosewood Restaurant Low-Fat Favorites" From PatH - - - - - - - - - - - - - - - - - - - NOTES : One of the first low-fat recipes created at the restaurant. The onions are not sauteed first. * Exported from MasterCook * Spaghettini With Zucchini And Rosemary Recipe By :Main Course Vegetarian Pleasures Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Pasta Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 2 medium onions -- diced 4 medium zucchini halved lengthwise and thinly sliced 1 teaspoon chopped fresh rosemary -- or 1/4 teaspoon dried crumbled 1/2 teaspoon salt freshly ground pepper generous seasoning or about 20 turns of the peppermill 1 pound spaghettini or angel hair pasta 1/2 cup grated parmesan cheese 1. Bring a large pot of water to a boil. 2. To make the sauce, heat the olive oil in a large skillet over medium-high heat. Add the onions and saute for 10 minutes, or until tender. 3. Mix in the zucchini, rosemary, salt, and pepper. Saute, tossing often, until the zucchini is tender but not mushy, about 10 minutes. Keep warm over low heat. 4. Drop the pasta into the boiling water and cook until al dente. Remove 1/2 cup of the boiling pasta water and stir it into the zucchini mixture. Drain the spaghettini very well in a colander. 5. Place the spaghettini in a large bowl or return it to the pot. Spoon on the zucchini sauce and sprinkle on the Parmesan cheese. Toss to coat. Serve immediately. Description: "Rosemary gives this savory pasta sauce a distinct, yet not overpowering, flavor. Garlic bread is the perfect accompaniment." From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Artichoke Heart Dip Recipe By :Moosewood Collective Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Dips Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces fresh spinach -- rinsed and stemmed 2 cloves garlic -- minced 1 1/2 cups cooked butter beans or cannellini -- (15-oz can, drained and rinsed) 1 cup chopped scallions 2 tablespoons chopped fresh basil 2 tablespoons fresh lemon juice -- or more to taste 1 can artichoke hearts or bottoms (5 to 6) -- minced -- 15 oz salt and black pepper Using just the water clinging to the leaves after rinsing, steam the spinach until just wilted, 2 or 3 minutes. Drain. In a food processor, puree the spinach, garlic, beans, scallions, basil and 2 tablespoons lemon juice until very smooth. Fold in the minced artichoke hearts and add more lemon juice and salt and pepper to taste. Serve chilled or at room temperature. Suggest 1.5-oz servings. Description: "Dairy-free. Spinach, beans, artichokes" Source: "Moosewood Restaurant Low-Fat Favorites" Yield: "3 cups" From PatH - - - - - - - - - - - - - - - - - - - NOTES : Dip has bits of artichoke in a spinach and herb puree. Delicious with crudites or crackers; as appetizer or snack. Good as sauce for turnovers; falafel. * Exported from MasterCook * Strawberries And Cream Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Fruit Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups strawberry -- puree 1/2 cup sugar or artificial sweetener 1 oz cassis syrup or Creme de cassis 3 cups very cold half and half -- or evaporated milk whole berries for garnish Puree the berries and stir in the sugar and liqueur. Let it sit several hours or overnight. Put half and half in blender and blend until it thickens. Fold into strawberries. Ladle into bowls, garnish and serve From Patricia Hill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry And Melon Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Fruit Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups watermelon chunks 5 cups strawberry chunks 3 Tbsp sugar to taste 1/2 cup sour cream 1/4 cup milk 1 sprig mint -- fresh Cut the melon flesh into small chunks (discard the rind and paler green flesh) and remove the seeds. There should be about 10 cups (for 6 servings). In a blender or food processor, puree the melon chunks and strawberries, three cups or so at a time. Pour into a large bowl and stir in the sugar, sour cream and milk. Chill several hours. Garnish with mint at serving time. original version from Joel Ehrlich From Patricia Hill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry And Melon Soup #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Fruit Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups watermelon chunks 5 cups strawberry chunks 2 Tbsp honey -- to taste 2 Tbsp lemon juice 1 can apple juice concentrate -- (6 oz) 3 cups water or soda water 1 sprig mint -- fresh In a blender or food processor, puree the watermelon chunks and strawberries, three cups or so at a time. Pour into a large bowl and stir in the sugar, lemon juice, apple juice concentrate and water. Taste to see if it needs more water, sugar or honey. Chill several hours. Garnish with mint at serving time. From Patricia Hill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Soup #3 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Fruit Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Strawberries -- (about one pint box) 2 tablespoons lemon juice 1 Tbsp lime juice 2 1/2 cups water 1/4 cup sugar -- (1/4 to 1/3) -- 2 Tbsp honey 2 tablespoons quick-cooking tapioca 1 1/4 cup sweet white wine -- or part wine and part sherry or leftover champagne We have been on a strawberry soup kick this summer. I have tried several variations all of which are good. We like a rather plain version which is sweetened strawberries thickened with tapioca (worked better than cornstarch) and blended with wine. I tried it with leftover sweet champagne and it was great.. I greatly reduced the amount of sugar in this recipe--down from more than a cup. It is also good with Splenda as the sweetener. We also like strawberries and watermelon which I think is a magical fruit combination. Sweetened a bit. thickened a little and sparked with lemon juice. My tasters like it garnished with a squirt of the aerosol whipped cream. I also think it would be good with a more tart flavor like yogurt but my family cringes when I bring out unsweetened yogurt. I also tried making the soup with cream and milk. It was pretty good but I thought it would be so much better frozen into ice cream. The calorie hit didn't seem worth it.. Some recipes call for orange juice or spices like cinnamon or nutmeg. We didn't care for that as much. We did like a little Triple Sec or a little cassis syrup. I tried cubes of toasted pound cake as croutons. I thought that was such a delightful idea but my family didn't go for them at all. Mint sprigs as garnish was OK. Wash and remove the stems from the strawberries. Cut into pieces and gently crush with potato masher. Combine strawberries, lemon and lime juice, water, sugar and tapioca and mix well. Bring to a boil over medium heat, stirring often, and simmer about 12-15 minutes or until the tapioca thickens. Stir in wine. Taste for sweetness. Chill. Makes about 6 servings. From Patricia Hill - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Green Pepper #2 Recipe By :Loma Linda University Medical Center Serving Size : 10 Preparation Time :0:00 Categories : Eat-LF Mailing List TVP, Seitan, Tempeh Vegetables Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 green peppers 1 cup white rice 1 1/2 cups vege burger 1/4 cup tomato paste 1/8 cup water 1/4 cup finely chopped onion 1/4 cup finely diced bell pepper 1 tablespoon margarine 1/2 teaspoon salt 1/8 ounce garlic powder (1 1/4-tsp) 3/4 teaspoon basil 3/4 teaspoon thyme 2 tablespoons diced red bell pepper 24 ounces tomato sauce 1 1/2 cups shredded cheddar cheese Step 1: Cut bell peppers in half and clean well. Prepare rice according to package directions. Place all remaining ingredients EXCEPT tomato sauce and cheese in large pot. Step 2: Stir well and simmer for 10 to 15 minutes. Add rice and mix thoroughly. Fill bell pepper halves with rice mixture. Place in 13 x 9 casserole dish. Spoon tomato sauce over the stuffed peppers. Sprinkle cheese over the filled peppers. Step 3: Bake 350 degrees oven for 30-45 minutes or until set and peppers are tender. Nutrient analysis per serving: Calories 182 Protein - 12.lg - 26% Carbohydrate - 6.5g - 35% Fat 8.2g-39% Diabetic Exchange: 1 Bread + 1 Protein + 1 Vegetable Source: "Eating Well: A Sampling of Favorite Vegetarian Recipes from LLU" Copyright: "2000 LLUMC: Center for Health Promotion (1-877-LLUMC-4U)" From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Summer Bean And Barley Salad Recipe By :Three Sisters Cookbook Serving Size : 5 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups baby lima beans 1 cup cut green beans -- (1 inch pieces) 1 cup cut wax beans -- (1 inch pieces) 2 cups cooked barley -- cooled and fluffed with a fork 1/2 cup diced red onion 1/2 cup diced green pepper 1/2 cup diced celery 1/3 cup red wine vinegar 2 tablespoons olive oil 2 teaspoons Dijon mustard 1 clove garlic -- minced In a large saucepan, over high heat, bring 1 1/2 quarts water to a boil. Add the lima beans, green and wax beans. Cook for 8 minutes or until just tender. Drain and rinse with cold water. shake off excess water. Transfer to a large bowl. Add the barley, diced red onion, green pepper and celery. Toss lightly. In a small bowl, whisk together the vinegar, olive oil, mustard, and garlic. Pour over the salad and toss well. Refrigerate for 1-2 hours before serving. Nutrition per serving: calories 188, percent calories from fat 23%, sodium 160 mg, cholesterol 0 mg. Yield: 5 cups Posted to the Veg-Recipes list by releon@syr.edu on 22 Sep 99. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tea Sauce For All Occasions Recipe By :Ying Chang Compestine Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Sauces & Gravies Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup boiling water 2 decaffeinated green tea bags 3 tablespoons minced green onions 1 tablespoon fresh lemon juice 1 tablespoon low sodium soy sauce 1 1/2 teaspoons honey 1 teaspoon minced ginger 1/4 teaspoon hot red chili pepper -- seeded and minced 3 garlic cloves -- minced Combine the boiling water and green tea in a bowl; cover and steep for 3 minutes. Remove the tea bags and discard. Add the remaining ingredients to the tea. Cover and chill for 30 minutes. Serving Ideas : This multipurpose sauce is great with a variety of dishes: Brush it on pork loin or salmon before baking, use it as a dipping sauce for dumplings or pot stickers, or try it as a salad dressing. Source: "Cooking Light" From "Joanne M. McAndrews" - - - - - - - - - - - - - - - - - - - NOTES : Original recipe called for 2 tablespoons extra-virgin olive oil, and 1/8 teaspoon salt, which I omitted. This was great-- really good flavors. We thought that the tea sauce would make an interesting salad dressing. * Exported from MasterCook * Tea-marinated Beef-vegetable Kebabs Recipe By :Ying Chang Compestine Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds sirloin tip roast -- trimmed , cut in 1" -- pieces 4 tablespoons low sodium soy sauce 2 tablespoons minced fresh lemongrass 1 tablespoon hot chili oil 2 tablespoons fresh lemon juice 4 decaffeinated Green Tea bags -- opened 6 cloves garlic -- minced 2 serrano peppers -- seeded and minced 2 green bell peppers -- cut in 1" pieces 2 medium onions -- cut in 1" pieces 2 1/2 cups long-grain white rice -- cooked Combine the first 8 ingredients in a large ziplock plastic bag. Seal bag and marinate in refrigerator for 24 hours. Remove the beef pieces from bag and discard marinade. Prepare grill or broiler. Thread marinated beef pieces, bell pepper pieces, and onion pieces onto six skewers. Grill for 10 minutes or until desired degree of doneness. Serve the kebabs over cooked rice with Tea Sauce for All Occasions. Source: "Cooking Light" From "Joanne M. McAndrews" - - - - - - - - - - - - - - - - - - - NOTES : Doubled original recipe. Substituted sirloin tips (original recipe called for beef tenderloin). Original recipe called for yellow squash-- substituted green bell pepper. Original recipe called for cherry or grape tomatoes, which I omitted. This was great-- really good flavors. We thought that the tea sauce would make an interesting salad dressing. * Exported from MasterCook * Tex-mex Rotini Salad Light Recipe By :Sensationally Light Pasta & Grains by Rose Reisman Serving Size : 4 Preparation Time :0:00 Categories : Eat-LF Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces rotini -- or less 1 1/2 cups diced ripe plum tomatoes 1 cup cooked red kidney beans -- rinsed and drained 1 cup corn kernels -- rinsed and drained 1/2 cup chopped fresh cilantro leaves 1/2 cup chopped green onions DRESSING: 1/3 cup barbecue sauce 2 1/2 tablespoons cider vinegar 2 teaspoons molasses 1 teaspoon minced jalapeno (optional) 1 ounce baked tortilla chips (about 12) -- see variation 1. In a large pot of boiling water, cook rotini for 8 to 10 minutes or until tender but firm; drain. Rinse under cold running water; drain. In a serving bowl combine pasta, tomatoes, kidney beans, corn, coriander and green onions. 2. In a bowl combine bbq sauce, vinegar, molasses and chile pepper (if using); whisk well. Pour dressing over salad; toss to coat well. Garnish with crumbled tortilla chips. Serve. VARIATION: Omit crumbled tortilla chips. Serve the salad with a low-fat cheddar cheese quesadilla. Sensationally Light Pasta and Grains by Rose Reisman (Penguin 1999) From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Cucumber Salad #2 Recipe By :BonAppetit Aug 2001 p. 86 Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Oriental Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh lime juice 1 1/2 tablespoons fish sauce 1 1/2 tablespoons sugar 1 1/2 tablespoons minced seeded jalapeno -- about 1 large 2 garlic cloves -- minced 1 1/2 English hot house cucumbers 3/4 cup sliced red onion 3 tablespoons chopped fresh mint 3 tablespoons peanuts, oil-roasted -- coarsely chopped -- optional Combine first 5 ingredients. Peel, seed, and coarsely dice the cucumbers. Toss with dressing, onions and mint. Best served chilled. Source: "Formatted and adapted by Whome40@aol.com Jul 2001" - - - - - - - - - - - - - - - - - - - NOTES : I omitted the peanuts. The NA is based on that. I used 3 large regular cucumbers, peeled, seeded, chopped. I used about half a red onion. * Exported from MasterCook * Tofu Dip Recipe By :Cooking From The Garden by Rosalind Creasy Serving Size : 8 Preparation Time :0:00 Categories : Appetizers Dips & Spreads Eat-LF Mailing List Tofu Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tofu 1/2 large ripe avocado 2 cloves garlic -- chopped 2 teaspoons minced fresh ginger 1/2 cup parsley leaves (stems removed) 2 tablespoons fresh lemon juice 1 tablespoon tahini or peanut butter or sunflower seed -- butter 1 tablespoon applesauce -- or 1 pinch sugar or a little honey Blend all ingredients in a food processor until very smooth. This delicious and healthful combination will compliment your garden beauties while it woos the most timid tofu skeptic. You can serve it with fresh vegetables or crackers or use it as a sandwich filling. Makes about 2 cups. NOTE - Cooking from the Garden by Rosalind Creasy is available in Paperback from Sierra Club Books, March 1992 Yield: "2 cups" From PatH - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tossed Salad With Vegetables And Beans Recipe By :Variation tested by Hanneman 2000 Serving Size : 2 Preparation Time :0:05 Categories : Eat-LF Mailing List Salads Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sliced carrot -- raw or blanched 1/4 cup chopped broccoli -- raw or blanched 1/2 cup cooked navy beans 4 tablespoons red onion slices 2 tablespoons reduced calorie salad dressing (15 cals per tbs) 2 cups torn spinach and lettuce salt and pepper 2 1 oz slices italian bread Toss carrots, broccoli, navy beans and slivered red onion with the dressing. Serve on top of a bed of mixed greens such as romaine lettuce and spinach. Add a grinding of salt and pepper. Serve with a slice of crusty bread. -Pat VARIATION: Replace beans with cooked brown rice. Source: "BH&G New Dieter's Cookbook 1992:21" From PatH - - - - - - - - - - - - - - - - - - - NOTES : Easy salad to make. May use good quality frozen broccoli. * Exported from MasterCook * Tsiziki Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Eat-LF Mailing List Sauces & Gravies Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large cucumber 1 cup plain nonfat yogurt 1 teaspoon apple cider vinegar 1 pinch salt 1 teaspoon dried dill 4 large cloves garlic -- minced Peel, seed, grate and squeeze the cucumber dry. Combine with remaining ingredients and allow to stand for 20 minutes at room temperature, stirring occasionally. From WhoMe40@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Kristin: Be careful with the amount of garlic. This is good over roasted veggies stuffed into a pita. It would also be good as a dressing on a potato and roasted vegetable salad. * Exported from MasterCook * Vietnamese Hot And Sour Soup Recipe By :Moosewood Collective Serving Size : 8 Preparation Time :0:00 Categories : Eat-LF Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups thinly sliced onions 2 teaspoons canola or vegetable oil 5 cloves garlic -- minced 1 fresh chile pepper -- or more, minced 7 cups Southeast Asian Vegetable Stock -- see recipe 1 1/2 cups canned straw mushrooms (15-oz can -- undrained) 3/4 cup canned pineapple chunks (8-oz can -- undrained) -- (or 1 cup diced fresh pineapple) 1 cup chopped fresh tomato 2 tablespoons chopped fresh mint or cilantro 2 tablespoons fresh lime juice 1/4 cup soy sauce 1 1/2 cups diced firm tofu cubes (1/2-inch -- about 8-oz) mung bean sprouts basil leaves lime wedges In a large soup pot, saute the onions in the oil on low heat for about 5 minutes, until softened. Add garlic and chiles and saute for another minute, stirring to prevent sticking. Stir in the stock, mushrooms, pineapple and tomatoes and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the basil, mint or cilantro, lime juice, soy sauce and tofu. Simmer for 5 to 10 minutes until the flavors are well blended. Sprinkle with mung bean sprouts and basil leaves and accompany each serving with a wedge of lime. THE TOFU replaces shrimp or fish. SOY replaces asian fish (anchovy) sauce. Source: "Moosewood Restaurant Low-Fat Favorites" From PatH - - - - - - - - - - - - - - - - - - - NOTES : Dark, rich, clear broth is the perfect backdrop for small, white cubes of firm tofu. Plan the soup for a party or store leftover tightly covered and refrigerated for up to 4 days. Pineapple and mint provide the refreshing hint of sweetness common to traditional Asian soups. * Exported from MasterCook * White Zinfandel Sangria Recipe By :Bon Appetit-7/01 Serving Size : 6 Preparation Time :0:00 Categories : Beverages Eat-LF Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 750 ml White Zinfandel wine -- chilled 1/2 c peach schnapps 2 tbsps grand marnier -- orange liqueur 2 tbsps sugar 2 cinnamon sticks 1 lemon -- sliced 1 orange -- sliced 1 peach -- in wedges 10 ozs club soda ice \Mix first 8 ingredients in tall pitcher. Refrigerate at least 30 minutes to allow flavors to blend. Mix in club soda. Fill 6 wineglasses with ice cubes. Pour sangria over ice and serve. Include a piece of fruit in the glass for a pretty presentation. From Betsy Burtis - - - - - - - - - - - - - - - - - - - NOTES : The choice of fruit depends entirely on what's available, so don't be afraid to experiment with mangoes, pineapple, apples or strawberries, although the drink should include at least one citrus fruit, just for some zing. 3 WW points. * Exported from MasterCook * Winesicles Recipe By :In Food Today, Tamar Haspel Serving Size : 6 Preparation Time :0:00 Categories : Eat-LF Mailing List Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups red wine 1/4 cup sugar -- (1/4 to 1/3) 1 cinnamon sticks -- (1 to 2) 4 whole cloves -- (4 to 5) 1 star anise 6 allspice berries -- (6 to 8) or a combination 1 piece lemon peel (yellow part only) Recipe courtesy Tamar Haspel, Author, The Dreaded Broccoli Cookbook Combine all ingredients in a saucepan. If you want to make popsicles, bring the mixture to a boil, turn down the heat and simmer for at least five minutes (this gives the alcohol a chance to burn off). Turn off heat, let the mixture stand for 10 minutes, strain out the solids and pour into popsicle molds. Freeze. If you want to leave the alcohol in and make granitas, don't let the mixture boil. Just summer for a few minutes to let the flavors combine, let it stand, strain and freeze in ramekins Yield: 6 popsicles From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Your Classic Bread-and-butter Pickles Recipe By :Quick Pickles,Chris Schlesinger/John Willoughby/Dan George Serving Size : 1 Preparation Time :0:00 Categories : Condiments & Seasoning Eat-LF Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lbs. pickling cucumbers -- (less than 5" long) 1 large onion -- or 2 medium -- (about 1 lb.) 3 tbsp. kosher salt 1 tsp. celery seeds 1 tsp. turmeric 1 tbsp. yellow mustard seed 1/4 tsp. ground cloves -- or all spice (optional) 3 cups cider vinegar 2 1/2 cups brown sugar Trim and discard the blossom ends of the cucumbers, then peel the onions and cut both into rounds about 1/4" thick. In a nonreactive bowl, toss them with the salt, then cover and refrigerate for about 2 hours. Drain well, rinse, drain again, and then set cucumbers and onions aside. In a nonreactive pot, combine all of the remaining ingredients and bring to a boil over high heat, stirring once or twice to dissolve the sugar. Reduce heat to low, simmer for 3 minutes, and then pour the liquid over the cucumbers. They should be amply covered or slightly afloat. Allow to cool to room temperature, then cover and refrigerate. These pickles have good flavor as soon as they are cool, but the flavor will deepen if you let them sit for 24 hours. They will keep, covered and refrigerated, for a month or more. Yield: about 8 cups. From "Ellen C." - - - - - - - - - - - - - - - - - - -