Recipe By : Marie Oser, Veggie Life, Jul 95, pg 31
Serving Size : 8 Preparation Time :0:50
Categories : American Starchy Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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4 baking potatoes -- sliced into strips
pan spray
salt & pepper -- to taste
1. Preheat oven to 450 degrees. Soak potato strips in ice water for 15 minutes.
2. Pan spray two 9x13-inch cookie sheets. Drain potatoes, pat dry, and place on cookie sheets. Bake for 30 minutes, or until golden. Salt and pepper to taste.
Recipe By : "What to Eat When You're Expecting"
Serving Size : 18 Preparation Time :1:00
Categories : American Breads
Breakfast Cereals/Grains
Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
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3 very ripe bananas (about 1 1/2 cups puree)
1/2 cup apple juice, frozen concentrate
2 tablespoons apple juice, frozen concentrate
1 tablespoon orange juice, frozen concentrate
2 tablespoons vegetable oil
1 teaspoon fresh lemon juice
1 1/4 cups whole-wheat flour
3/4 cup wheat germ
1 1/2 teaspoons ground cinnamon
2 teaspoons baking powder
3/4 cup raisins or chopped dates
1/2 cup walnuts -- coarsely chopped
2 egg whites
Preheat oven to 375 degrees.
Process the bananas, juice concentrates, oil, and lemon juice in a blender until smooth. Combine the flour, wheat germ, cinnamon, and baking powder in a mixer bowl.
Stir the banana mixture into the dry ingredients to make a thick batter; then stir in the raisins and walnuts.
Beat the egg whites until stiff. Gently fold into the batter.
Spoon the batter into 18 muffin cups coated with vegetable cooking spray. Bake for 20 to 25 minutes. Remove from the tins immediately.
2 muffins = 1 1/2 Whole-Grain servings; 1 Other Fruit serving.
Recipe By : Marilyn Diamond, American Vegetarian Cookbook, pg 207
Serving Size : 6 Preparation Time :3:30
Categories : American Healthy And Hearty
Legumes Main Course
Soups & Stews Vegetables
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups black beans -- soaked overnight
12 cups water
2 teaspoons olive oil
1 1/2 cups onion -- diced
2 teaspoons garlic -- minced
1/2 cup green onion -- diced
3/4 cup carrot -- diced
3/4 cup red bell pepper -- diced
2 teaspoons ground sage
1 bay leaf
1 teaspoon ground rock salt or salt-free seasoning
2 teaspoons powdered vegetable broth (1 veg. buillion)
dash freshly ground pepper -- to taste
Discard soaking water from beans. Beans will have swollen to much more than 1 3/4 cups, so do not remeasure the soaked beans.
In large, heavy bottomed soup pot, heat olice oil or water and onion, garlic, green onion, carrot, and red pepper. Add sage and bay leaf and saute for several minutes or until onions begin to wilt. Add soaked and drained beans and fresh water. Bring to a boil and skim off any scum that may form on the top.
Reduce cooking temperature to low, cover soup and allow to cook for 3 hours, stirring occasionally and taking care that heat is low enough so that beans do not stick.
At end of cooking time, uncover and allow soup to continue cooking as you stir in salt, if desired, powdered vegetable broth and fresh pepper to taste. Discard bay leaf. Use hand blender to puree soup to desired consistency, breaking down only about half the beans, or transfer half the soup to a blender, puree and return to soup pot. Adjust seasonings.
Recipe By : "What to Eat When You're Expecting"
Serving Size : 12 Preparation Time :0:45
Categories : American Breads
Breakfast Cereals/Grains
Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
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1 cup whole-grain cornmeal
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 1/2 teaspoons baking soda
2/3 cup low-fat buttermilk
1/4 cup apple juice, frozen concentrate
3 tablespoons apple juice, frozen concentrate
2 egg whites -- lightly beaten
1/4 cup vegetable oil
1 2/3 cups fresh or frozen blueberries (or raisins)
vegetable cooking spray
Preheat oven to 400 degrees.
Combine the cornmeal, flour, wheat germ, and baking soda in a mixing bowl. Beat the buttermilk, juice concentrate, egg whites, and oil in separate bowl. Add the liquid ingredients to the dry ingredients and blend well with a few strokes.
Fold in the blueberries or raisins until distributed evenly.
Spoon the batter into 12 muffin cups coated with vegetable cooking spray. Bake until lightly browned, about 20 minutes. Remove from the tins immediately.
2 muffins = 1 Whole Grain Serving
Recipe By : Lillian Kayte, Vegetarian Times, Nov 95, pg 48
Serving Size : 1 Preparation Time :0:45
Categories : American Fruit
Salsa & Chutneys Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pound fresh or frozen cranberries
1 thin-skinned organic orange. no seeds -- washed and cut
2 cups sugar
TWO DAYS BEFORE:
Combine cranberries and orange in bowl of food processor. Chop into fine small bits being careful not to over puree. Transfer mixture to a large mixing bowl; add sugar and stir well. Transfer mixture to a jar; cover tightly. Allow to macerate in the refrigerator 2 days before using. Makes about 3 1/2 cups.
NOTES : When using unpeeled oranges or zest in recipes, use organic fruit to avoid possible pesticide residue on the fruit skin. If organic oranges are not available, scrub orange thoroughly before using.
Recipe By : Lillian Kayte, Vegetarian Times, Nov 95, pg 48
Serving Size : 1 Preparation Time :0:45
Categories : American Fruit
Salsa & Chutneys Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pound fresh or frozen cranberries
1 cup pineapple -- chopped
2 cups sugar
TWO DAYS BEFORE:
Combine cranberries and pineapple in bowl of food processor. Chop into fine small bits being careful not to over puree. Transfer mixture to a large mixing bowl; add sugar and stir well. Transfer mixture to a jar; cover tightly. Allow to macerate in the refrigerator 2 days before using. Makes about 3 1/2 cups.
Recipe By : Lillian Kayte, Vegetarian Times, Nov 95, pg 46
Serving Size : 8 Preparation Time :1:00
Categories : American Starchy Vegetables
Vegetables
Amount Measure Ingredient -- Preparation Method
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6 large sweet potato
2 tablespoons margarine
3/4 cup dark brown sugar
1/2 cup water
pinch salt
pinch ground ginger
Place potatoes in a large pan; cover with cold water. Bring to a boil; cook 10 minutes. Plunge potatoes into cold water to stop cooking. When cool enough to handle, peel and discard skin. Cut potatoes into thick slices or chunks; refrigerate. (If desired, this can be done the day before.)
In a large nonstick skillet, melt margarine. Add brown sugar, water, salt, and ginger. Bring to a simmer; add half of potato slices in one layer. Cook at a slow boil over medium heat until potatoes are brown and crisp around edges. Turn; brown other side. With a slotted spoon, transfer potatoes to a platter; reserve in a warm place near the stove. Add remaining potatoes to skillet; cook as the first batch. Serve immediately.
Recipe By : Betty Crocker New CookBook, front inside cover
Serving Size : 16 Preparation Time :0:20
Categories : American Desserts
Amount Measure Ingredient -- Preparation Method
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2 cups flour
1 teaspoon salt
2/3 cup margarine
7 tablespoons cold water
Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
Recipe By : Lillian Kayte, Vegetarian Times, Nov 95, pg 46
Serving Size : 8 Preparation Time :1:40
Categories : American Starchy Vegetables
Vegetables
Amount Measure Ingredient -- Preparation Method
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1 large head garlic, split in half horizontally
1 teaspoon olive oil
3 large baking potatoes -- peeled & quartered
3 tablespoons low-fat margarine
1 cup low-fat milk or soymilk
salt -- to taste
1/4 teaspoon ground white pepper
Preheat oven to 350 degrees.
Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes, or until soft. Cool, then squeeze garlic out of skins; refrigerate. Discard skins. (If desired, garlic can be roasted the day before.)
Cover potatoes with water, add salt and bring to a boil. cover; cook 20 to 30 minutes, or until fork-tender. Drain; reserve cooking water. Mash potatoes well. Add garlic, margarine, salt, pepper and milk or soymilk. Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes are fluffy and light but still hold shape.
Recipe By : Marilyn Diamond, American Vegetarian Cookbook, pg 206
Serving Size : 6 Preparation Time :3:00
Categories : American Cereals/Grains
Healthy And Hearty Legumes
Main Course Soups & Stews
Vegetables
Amount Measure Ingredient -- Preparation Method
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14 cups water
2 cups onions -- diced
1 1/2 cups carrots -- diced
2 cups celery -- diced
2/3 cup fresh parsley -- minced
4 green onion -- thinly sliced
2 cloves garlic -- minced
1 medium zucchini -- quartered & sliced
1/3 cup green split peas
1/3 cup yellow split peas
2 1/2 tablespoons barley
2 tablespoons baby lima beans or other tiny white beans
3 tablespoons ajuki beans
1 tablespoon powdered vegetable broth
dash seasoned salt or any salt-free seasoning
dash freshly ground pepper
Bring water to a boil in a large soup pot. Add the ingredients in the order given, except for teh salt and pepper, which can be added at the end o fthe cooking time.
Return soup to a boil, skimming off any foam or scum that comes to the surface with a large spoon. (Repeat this skimming process several times in the first half-hour of cooking, until no more scum forms.) Cover and reduce heat to medium-low.
Simmer soup for 2 1/2 hours, stirring periodically to ensure that the barley isn't sticking. At end of cooking time, adjust seasonings to taste.
Recipe By : Betty Crocker New CookBook, front inside cover
Serving Size : 8 Preparation Time :0:15
Categories : American Desserts
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups flour
1/2 teaspoon salt
1/3 cup margarine
4 tablespoons cold water
Stir together flour and salt. Cut in margarine till pieces are the size of samll peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface, flatten dough with hands. Roll dough from center to edge, forming a circle about 12 inches in diameter. Ease pastry into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry.
Recipe By : Marie Oser, Veggie Life, Jul 95, pg 29
Serving Size : 8 Preparation Time :0:50
Categories : Legumes Vegetarian
Diner And Grill American
Amount Measure Ingredient -- Preparation Method
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Pan spray
1 1/2 cups soybeans -- cooked and mashed
3/4 cup brown rice -- cooked
1 egg
3 tablespoons soy sauce
5 scallion -- minced
1 tablespoon nutritional yeast
1 tablespoon cornstarch
2 tablespoons dijon mustard
2 tablespoons fresh mixed herbs -- chopped
salt & pepper -- to taste
1. Preheat oven to 400 degrees.
2. In a large bowl, thoroughly combine all ingredients. Let rest for 15 minutes.
3. Form mixture into 8 patties. Place on cookie sheet and bake for 30 minutes, or until golden brown.
NOTES : Makes 8 4-ounce patties.